---------- Recipe via Meal-Master (tm) v8.00 (BB)
 
      Title: Yellow and Red Bell Peppers Filled with Tuna 
 Categories: Italian, Fish, Appetizers
      Yield: 16 servings
 
     10    Yellow bell peppers, cut
           Lengthwise into thirds
     10    Red bell peppers, cut
           Lengthwise into thirds
      1 c  Plus
      2 tb Olive oil
      5 tb Fresh lemon juice
      5    Garlic cloves, pressed
           Salt and freshly
           Ground pepper
      3 cn Albacore tuna packed in
           Water, drained
    1/2 c  Chopped fresh parsley
      5 tb Drained capers
           Fresh parsley sprigs
           Imported black olives
           (such as Kalamata or
           Nicoise)
 
  Arrange pepper skin side up in broiler pan (in batches
  if necessary) and broil until blackened.  Wrap in
  paper bag and let stand 10 minutes to steam.  Peel and
  pat dry.
  
  Mix olive oil, lemon juice and garlic in large bowl.
  Season with salt and pepper.  Add peppers and marinate
  at least 30 minutes. (Can be prepared 1 day ahead.
  Cover and refrigerate.  Bring to room temperature
  before continuing.)
  
  Drain peppers, reserving marinade.  Combine tuna,
  chopped parsley and capers in another bowl, breaking
  up tuna with a fork.  Mix in enough reserved marinade
  to season to taste.  Season with salt and pepper.
  Place 1 tablespoon tuna mixture on inside of each
  piece of pepper at one end. Roll up.  Arrange seam
  side down on serving platter.  Pour remaining marinade
  over rolls.  (Can be prepared 6 hours ahead.  Cover
  and refrigerate.) Garnish with parsley sprigs and
  olives before serving. 16 appetizer servings.
 
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---------- Recipe via Meal-Master (tm) v8.00 (BB)
 
      Title: CROSTINI PROSCIUTTO
 Categories: Italian, Appetizers, Antipasto, Crostini
      Yield: 1 servings
 
      4 tb Unsalted butter softened
      4 tb Fresh grated Parmesan
    1/4 lb Diced proscuitto
      1 tb Minced sundried tomatoes
 
  Place ham, butter and cheese in food processor and
  blend until smooth. Stir in sun-dried tomatoes. Spread
  on lightly toasted slices of Italian bread and run
  under very hot broiler for 30-45 seconds. This also
  keeps well in the fridge, but bring to room temp
  before using. From: Kountry Cook #1 @1912232
  VirtualNET Re: Fettucini Alfredo
 
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---------- Recipe via Meal-Master (tm) v8.00 (BB)
 
      Title: Mini Corn Muffins with Smoked Turkey
 Categories: Appetizers, Breads
      Yield: 36 servings
 
           Corn Muffins
  1 1/2 c  Yellow cornmeal
      1 c  Flour, sifted all-purpose
    1/3 c  Sugar
      1 tb Baking powder
      1 ts Salt
  1 1/2 c  Milk
    3/4 c  Butter, melted, cooled
      2    Eggs, slightly beaten
    1/2 lb Smoked turkey breast,
           -thinly sliced
    1/2 c  Cranberry relish
           -or honey mustard
 
  Preheat oven to 400 degrees. Butter mini-muffin tins.
  Combine cornmeal, flour, sugar, baking powder and salt
  in large bowl. Mix milk, butter and eggs together in
  medium bowl. Stir milk mixture into cornmeal mixture
  until just moistened. Spoon batter into mini muffin
  tins. Bake until golden, 14-16 minutes. Let cool on
  wire rack for five minutes. Remove from pans and let
  cool completely. To serve, put a small amoung of
  smoked turkey on a sliced muffin that's been spread
  with cranberry relish or honey mustard.
 
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---------- Recipe via Meal-Master (tm) v8.00 (BB)
 
      Title: Wisconsin Holiday Fondue
 Categories: Mbeef, Hamburger, Fondue, Appetizers/
      Yield: 4 servings
 
-------------------SOURCE: MAINBEEF.ZIP-------------------
      1 ea - medium onion, chopped
    1/2 ea - lb ground beef
      2 ea - 10 1/2 oz cans pizza sauce
  1 1/2 ea - tsp fennel seeds
  1 1/2 ea - tsp leaf oregano
    1/4 ea - tsp garlic powder
  2 1/2 ea - cups (10 oz) shredded
           -Cheddar cheese
      1 ea - cup (4 oz) Mozzarella
           -cheese
           Italian or French bread or
           -English muffins
 
  In a sauce pan over medium heat, brown onion and
  ground beef. Drain. Add pizza sauce and seasonings;
  stir until heated. Add cheese by handfuls. Stir until
  smooth. Pour into fondue pot. Keep warm while serving.
  Serve with Italian or French, cut in pieces or over
  English muffins for a luncheon treat. Makes 4 servings.
 
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---------- Recipe via Meal-Master (tm) v8.00 (BB)
 
      Title: Original Chex Party Mix
 Categories: Appetizers, Microwave
      Yield: 6 servings
 
    1/4 c  Butter or margarine
  1 1/4 ts Seasoned salt
  4 1/2 ts Worcestershire sauce
      8 c  Chex cereals (mixed)
      1 c  Mixed nuts
      1 c  Pretzels
 
  1>. In a small microwave-safe bowl butter on HIGH. Add
  seasoned salt and Worcestershire sauce; mix well. 2>.
  Pour cereals, nuts and pretzels into 2 gal. resealable
  plastic bag. Pour butter mixture over cereal mixture.
  Seal top of bag and shake until pieces are evenly
  coated. 3>. Pour contents of bag into large
  microwave-safe bowl. Microwave on HIGH 5 to 6 minutes,
  stirring every 2 minutes. Spread on absorbent paper to
  cool. Store in airtight container.
 
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---------- Recipe via Meal-Master (tm) v8.00 (BB)
 
      Title: Turkey Salad Stuffed Eggs
 Categories: Appetizers, Eggs
      Yield: 4 servings
 
      8    Eggs
      2    Celery stalks
      2    Green onions
    1/2    Sweet red pepper
    3/4 lb Leftover cooked turkey
      3 tb Mayonnaise
      2 tb Dijon mustard
      1 tb Cider vinegar
      1 ts Sugar
    1/4 ts Salt
 
  1>. Place eggs with enough water to cover in
  medium-sized saucepan. Bring to boil; reduce heat to
  simmer for 10 minutes. Drain; hold under cold running
  water to cool. Peel; halve crosswise. Remove yolks and
  reserve for another use. 2>. Cut celery, green onions,
  red pepper and turkey into 1-inch cubes. Place in food
  processor. Whirl with on-off pulses until finely
  chopped; do not overprocess. Scrape into medium-size
  bowl. Sit in mayonnaise, mustard, vinegar, sugar and
  salt. 3>. Spoon 1 rounded tablespoon into hollow of
  each egg half. Serve, or refrigerate up to 12 hours.
 
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---------- Recipe via Meal-Master (tm) v8.00 (BB)
 
      Title: Fresh Vegetable Pizza
 Categories: Appetizers, Vegetables
      Yield: 60 servings
 
      2 c  Pillsbury Crescent Rolls
      8 oz Sour cream
  1 1/2 tb Prepared horseradish
    1/4 ts Salt
    1/8 ts Pepper
      2 c  Fresh mushrooms, chopped
      1 c  Chopped, seeded tomatoes
      1 c  Small broccoli florets
    1/2 c  Chopped green peppers
    1/2 c  Chopped green onions
 
  1>. Heat oven to 375 deg.F. Separate dough into 4 long
  rectangles. Place rectangles crosswise in an ungreased
  15 x 10 x 1-inch baking pan; presss over bottom and 1
  inch up the sides. Seal perforations. Bake 14 to 19
  minutes or until golden brown. Cool completely. 2>.
  Blend sour cream, horseradish, salt and pepper until
  smooth. Spread evenly over crust. Top with remaining
  ingredients. Cut into appetizer-size pieces.
  Refrigerate.
  
  [40;1;35mThe Kountry Kitchen
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  [40;1;36mFrom the woods [0;40;1;32min the second
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  From: Kountry Cook #1 @1912232 VirtualNET Re: Banana
  Blueberry Bread
 
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---------- Recipe via Meal-Master (tm) v8.00 (BB)
 
      Title: Vegetable Latkes
 Categories: Appetizers
      Yield: 36 servings
 
      2 lg Idaho potatoes
      2 md Carrots
      2 md Zucchini
      1 lg Yellow onion, finely chopped
      2    Eggs
      2    Egg whites
    1/4 ts Pepper
  1 1/2 ts Salt
    1/4 c  Flour
           Oil for frying
 
  1>. Pare and coarsley shred potatoes and carrots.
  Shred zucchini. Place in a bowl with onion. 2>.
  Combine eggs, egg whites, salt and pepper; stir into
  vegetable mixture. Sprinkle flour over top; stir to
  mix. 3>. Heat non-stick griddle, or heavy skillet to
  medium-high. Brush with oil. Drop batter by heaping
  tablespoonfuls onto griddle. Flatten slightly. Cook
  until browned. Turn, brown other side, adding a little
  oil as necessary. 4>. Drain on paper towels and keep
  warm until ready to serve. Serve with applesauce or
  cranberry sauce or combination for dipping.
 
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---------- Recipe via Meal-Master (tm) v8.00 (BB)
 
      Title: Hidden Valley Ranch (R) Oyster Crackers
 Categories: Appetizers
      Yield: 20 servings
 
      1 pk Hidden Valley Ranch (R)
           Salad dressing mix
    1/2 ts Dill
    3/4 c  Salad oil
      5 c  Plain oyster crackers
 
  1>. Preheat oven to 250 deg.F. Combine salad dressing
  mix with dill and oil. Pour over crackers, stir to
  caot. Place in oven for 15 to 20 minutes. Stir gently
  halfway through baking.
 
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---------- Recipe via Meal-Master (tm) v8.00 (BB)
 
      Title: Escargots on Mushroom Caps
 Categories: Appetizers, French
      Yield: 6 servings
 
     18    Snails
      1    Bay leaf
      1 c  White wine
      2 tb Chopped onion
      4    Cloves garlic, crushed
      1    Dash allspice
      1 ts Soy sauce
    1/4 ts Vegetable seasoning
    1/2 c  Butter
      3 tb Finely chopped parsley
      2 tb Minced green onions
    1/4 ts Nutmeg
     18    Mushroom caps
 
  Capture 18 snails.  Place them in a ventilated box
  with corn meal.  With a sprayer bottle, spray the corn
  meal.  Keep them in this environment at least 72
  hours. Remove the snails and wash them in cold water.
  Drop them into boiling water with bay leaf and let
  simmer 15 minutes. Drain in colander and pick meat out
  of shell. Remove the fall or the tail end where the
  snail is attached to the shell. Wash snails in cold
  running water. Set aside. If you prefer, use canned
  snails, and rinse in cold water.
  
  In a sauce pan, combine white wine, onion, garlic,
  allspice, soy sauce and vegetable seasoning.  Add
  snails and cook over low heat 10 minutes.  Remove and
  drain snails, reserving liquid.  To this liquid add
  butter, parsley and green onions.  Heat through; add
  nutmeg.  Place mushroom caps in baking dish, top each
  with a snail, and pour liquid over all; bake at 450
  degrees for 7 minutes.  Serve immediately with sliced
  french bread.
 
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---------- Recipe via Meal-Master (tm) v8.00 (BB)
 
      Title: Mini Monte Cristo Sandwiches
 Categories: Appetizers
      Yield: 4 servings
 
      2 tb Butter Or Margarine,Softened
      8 ea Slices White Bread
      4 oz (4 slices) Cooked Ham
    1/2 c  Milk
    1/4 c  Butter Or Margarine
      2 tb Prepared Mustard
      4 oz (4 slices) Swiss or Fontina*
      3 ea Large Eggs
      1 ea Env. Golden Onion Soup Mix
 
  *  Use either type of cheese, but not both.
  Blend 2 T butter with mustard; even spread on each
  bread slice.  Equally top 4 bread slices with cheese
  and ham; top with remaining bread, buttered side down.
  Cut each sandwich into 4 triangles.
  
  Beat eggs, milk, and golden onion recipe soup mix
  until well blended.  Dip sandwiches in egg mixture,
  coating well.
  
  In large skillet, melt 1/4 C butter and cook
  sandwiches over medium heat, turning once, until
  golden.
  
  Makes about 16 mini sandwiches
 
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