---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cucumber Salsa
 Categories: Salsa, Vegetables, Sauces, Mexican
      Yield: 6 servings
 
      1 c  Dairy Sour Cream                    1 t  Cumin; Ground
      1 c  Yogurt; Plain                     1/2 t  Salt
    1/4 c  Parsley; Snipped                    2 ea Cucumbers; Medium *
    1/4 c  Cilantro; Fresh, Snipped       
 
  *  Cucumbers should be pared, seeded and coarsely shredded.
  Mix all ingredients.  Cover and refrigerate until chilled, about 2 hours.
  
  Makes about 3 cups salsa.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Corn Salsa
 Categories: Salsa, Vegetables, Sauces, Mexican
      Yield: 4 servings
 
     16 oz Corn; Canned, Drained (1 cn)      1/4 c  Green Onions w/tops; Sliced
      4 oz Green Chilies; Canned, Drain        2 T  White Wine Vinegar
      1 ea Jalapeno Chile; *                   1 T  Vegetable Oil
    1/4 c  Green Bell Pepper; Chopped        1/4 t  Salt
 
  *  Jalapeno chile should be seeded and finely chopped.
  Mix all ingredients.  Cover and refrigerate until chilled, about 1 hour.
  
  Makes about 2 1/3 cups Salsa.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Fresh Tomato Salsa
 Categories: Salsa, Vegetables, Sauces, Mexican
      Yield: 6 servings
 
      3 ea Tomatoes; Medium, *                 2 T  Cilantro; Fresh, Snipped
    1/2 c  Green Onions w/tops; Sliced         1 T  Jalapeno Chile; Finely Chop
    1/2 c  Green Bell Pepper; Chopped          1 t  Garlic; Finely Chopped
      2 T  Lime Juice; Or To Taste           1/2 t  Salt
 
  *  Tomatoes should be seeded and chopped (about 3 cups total)
  Mix all ingredients.
  
  Makes about 3 1/2 cups Salsa.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Basic Red Sauce
 Categories: Sauces, Mexican, Vegetables
      Yield: 4 servings
 
      8 ea Ancho Chilies                       8 oz Tomato Sauce; 1 cn
  3 1/2 c  Warm Water                          1 T  Oregano Leaves; Dried
    1/2 c  Onion; Chopped                      1 T  Cumin Seed
      2 ea Garlic; Cloves, chopped             1 t  Salt
    1/4 c  Vegetable Oil                  
 
  Cover chiles with warm water.  Let stand until softened, about 30 minutes;
  drain.  Strain liquid; reserve.  Remove stems, seeds and membranes from
  chilies.  Cook and stir onion and garlic in oil in a 2-quart saucepan until
  onion is tender.  Stir in chilies, 2 cups of the reserved liquid and the
  remaining ingredients.  Heat ot boiling, reduce heat.  Simmer, uncovered,
  20 minutes; cool.  Pour into a food processor workbowl fitted with steel
  blade or into a blender container; cover and process until smooth. Cover
  and refrigerate up to 10 days.
  
  Makes about 2 1/2 cups sauce.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Roasted Tomato Sauce
 Categories: Sauces, Vegetables, Mexican
      Yield: 6 servings
 
    1/2 c  Onion; Chopped, 1 Medium            1 T  Basil Leaves; Fresh, Snipped
    1/4 c  Carrot; Finely Chopped              2 t  Sugar
      1 T  Vegetable Oil                     1/4 t  Salt
      2 lb Tomatoes; Roasted & Peeled        1/4 t  Ground Red Pepper
 
  Cook onion and carrot in oil over medium heat, stirring occasionally, until
  tender.  Cut tomatoes into fourths; drain.  Place onion, carrot, tomatoes
  and remaining ingredients in food processor workbowl fitted with steel
  blade or in blender container; cover and process until well blended. Serve
  warm or cold.
  
  Makes about 3 1/2 cups sauce.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Casera Sauce
 Categories: Sauces, Vegetables, Mexican
      Yield: 4 servings
 
  1 1/2 c  Tomatoes; Finely Chopped            1 T  Cilantro; Fresh,Snipped Fine
    1/2 c  Onion; Chopped                      1 T  Lemon Juice
      1 ea Clove Garlic; Finely Chopped      1/2 t  Oregano Leaves; Dried
      1 ea Jalapeno Chile; Canned, *       1 1/2 t  Vegetable Oil
    1/2 t  Jalepeno Chile Liquid          
 
  *  Jalapeno Chile should be seeded and finely chopped.
  Mix all ingredients in glass or plastic bowl.  Cover and refrigerate up to
  7 days.
  
  Makes about 2 cups of sauce.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Almond Red Sauce
 Categories: Sauces, Vegetables, Mexican
      Yield: 4 servings
 
    1/2 c  Slivered Almonds; Toasted           8 oz Tomato Sauce; 1 cn
      1 c  Onion; Finely Chopped               2 t  Paprika
      1 ea Clove Garlic; Crushed               1 t  Red Chiles; Ground
      2 T  Vegetable Oil                     1/4 t  Red Pepper; Ground
 
  Place almonds in food processor workbowl fitted with steel blade or in
  blender container; cover and process until finely ground.  Cook onion and
  garlic in oil over medium heat, stirring frequently, until onion is tender.
  Stir in remaining ingredients except almonds.  Heat to boiling; reduce
  heat.  Simmer 1 minute stirring constantly; stir in almonds.  Serve hot.
  
  Makes about 1 3/4 cups of sauce.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Hot Chile Sauce
 Categories: Sauces, Vegetables, Mexican
      Yield: 2 servings
 
      2 c  Water                               1 t  Dry Mustard
      1 x  Chilies; *                          1 ea Clove Garlic
    1/4 c  Red Wine Vinegar                  1/4 c  Olive Oil
 
  *  You should use 6 to 8 dried Cascabel chilies in this recipe.  If they
     can't be found, then use a 1/2 of a medium Ancho Chile.  But the result
     will not be as hot.
  Heat water to boiling; stir in chilies.  Boil uncoverd 5 minutes; drain.
  Remove stems.  Place chilies, vinegar, mustard and garlic in a blender
  container; cover and blend until the chilies are finely chopped. Gradually
  pour in oil, blending until smooth.
  
  Makes about 1/2 cup of sauce.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chipotle Sauce
 Categories: Sauces, Vegetables, Mexican
      Yield: 8 servings
 
      2 ea Chipotle Chiles; *                1/4 c  Carrot; Finely Chopped
      2 ea Bacon; Slices, Finely Cut Up      1/4 c  Celery; Finely Chopped
    1/4 c  Onion; Finely Chopped, 1 Sm       1/4 c  Fresh Cilantro; Snipped
      3 c  Tomatoes; Finely Chopped          1/2 t  Salt
      1 c  Beef Broth                        1/4 t  Pepper
 
  *  You can make this sauce as hot as you want by adding up to a total of 4
     dried Chipotle chiles.
  Cover chilies with warm water.  Let stand until softened, about 1 hour.
  Drain and finely chop.  Cook and stir bacon and onion in a 2-quart saucepan
  until bacon is crisp; stir in chilies and remaining ingredients.
  
  Makes about 4 cups sauce.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Basic Green Sauce
 Categories: Sauces, Vegetables, Mexican
      Yield: 8 servings
 
      1 c  Onions; Chopped, 2 Med.             2 ea Cloves Garlic; Crushed
    1/2 c  Vegetable Oil                       1 T  Oregano Leaves; Dried
     10 oz Fresh Spinach; Chopped              1 c  Chicken Broth
    1/2 lb Tomatillos; Coarsely Chopped        2 c  Dairy Sour Cream
      4 oz Green Chiles; Chopped, 1 cn    
 
  Cook and stir onions in oil in a 3-quart saucepan until tender.  Stir in
  remaining ingredients except broth and sour cream.  Cover and cook over
  medium heat for 5 minutes, stirring occasionally.  Place mixture in food
  processor workbowl fitted with steel blade or in a blender container; cover
  and process until smooth, about 1 minute.  Return mixture to saucepan; stir
  in broth.  Heat to boiling; reduce heat.  Simmer uncovered for 10 minutes.
  Stir in sour cream.  Cover and refrigerate any remaining sauce.
  
  Makes about 4 cups of sauce.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: New Mexico Green Sauce
 Categories: Sauces, Vegetables
      Yield: 4 servings
 
      1 ea Onion; Large, Finely Chopped        2 T  Vegetable Oil
      4 ea Poblano Chiles; *                 1/2 c  Whipping Cream
      1 ea Jalapeno Chile; **                1/4 t  Salt
      1 ea Clove Garlic; Finely Chopped   
 
  *  Poblano chiles should be roasted, peeled, seeded, and finely chopped.
     There should be about 1/2 cup. ** Jalepeno Chile should be seeded and
  finely chopped.
  Cook onion, chilies, and garlic in oil over medium heat, stirring
  occasionally, until onion is tender, about 8 minutes.  Stir in whipping
  cream and salt.
  
  Makes about 1 1/3 cups sauce.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Tomatillo Sauce
 Categories: Sauces, Vegetables, Mexican
      Yield: 4 servings
 
    1/4 c  Red Onion; chopped                1/2 lb Tomatillos; Cut Into Halves
    1/4 c  Fresh Cilantro; Snipped             2 ea Serrano Chiles; Canned *
    1/4 t  Salt                           
 
  *  Use 2 canned serrano chiles, rinsed and seeded or 1 fresh serrano
     chile, seeded.
  Place all ingredients in food processor workbowl fitted with steel blade or
  in blender container, cover, and process until well blended.
  
  Makes about 1 1/4 cups sauce.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pumpkin Seed Sauce
 Categories: Sauces, Vegetables, Mexican
      Yield: 6 servings
 
      1 c  Pumpkin Seeds; Shelled              2 T  Green Chiles; Chopped,Canned
    1/4 c  Onion; Chopped, 1 sm               14 oz Chicken Broth; Canned
      1 ea Bread; White, Slice *             1/2 c  Whipping Cream
      1 ea Clove Garlic; Crushed               1 x  Dash Salt
      2 T  Vegetable Oil                  
 
  *  Slice of white bread should be torn into small pieces.
  Cook pumpkin seeds, onion, bread, and garlic in oil, stirring frequently,
  until bread is golden brown.  Stir in chiles.  Place mixture in food
  processor workbowl fitted with steel blad; cover and process until smooth.
  Stir in broth, whipping cream and salt.
  
  Makes about 3 cups of sauce.
  
  BLENDER METHOD:
  
  Place pumpkin seed mixture and about half the broth in blender container;
  cover and blend until smooth.  Stir in remaining broth, the whipping cream
  and salt.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cilantro Pesto
 Categories: Sauces, Vegetables, Cheese/eggs, Mexican
      Yield: 4 servings
 
  1 1/2 c  Fresh Cilantro; Firm Packed       1/4 t  Salt
    1/2 c  Parsley; Firmly Packed              3 ea Cloves Garlic
    1/2 c  Parmesan Cheese                   1/4 c  Pine Nuts; 1 oz
    1/2 c  Vegetable Oil                  
 
  Place all ingredients in food processor workbowl fitted with steel blade or
  in a blender container; cover and process until well blended.
  
  Makes about 1 1/4 cups Pesto
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chipotle Mayonnaise
 Categories: Sauces, Mexican
      Yield: 4 servings
 
    1/2 c  Mayonnaise                        1/8 t  Oregano Leaves; Dried,(Opt.)
    1/2 c  Dairy Sour Cream                    2 ea Chipotle Chiles; *
 
  *  Chipotle Chiles shoud be the ones that are canned in adobo sauce and
     should be finely chopped.
  Mix all ingredients. Cover and refrigerate until chilled, about 1 hour.
  
  Makes about 1 cup Mayonnaise
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Red Pepper-Sour Cream Sauce
 Categories: Vegetables, Sauces, Mexican
      Yield: 8 servings
 
      3 ea Red Bell Peppers; *               1/2 c  Dairy Sour Cream
      1 ea Red Jalapeno Pepper; *              1 t  Sugar
 
  *  Peppers should be roasted and peeled.
  Place bell peppers and chile in food processor workbowl fitted with steel
  blade or in a blender container; cover and process until well blended. Stir
  in sour cream and sugar.
  
  Makes about 2 cups of sauce
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Jalapeno Cream Sauce
 Categories: Sauces, Mexican
      Yield: 4 servings
 
      1 ea Jalapeno Peppers; *               1/8 t  Salt
      1 ea Clove Garlic; Finely Chopped        1 x  Pepper; Dash Of
      2 t  Vegetable Oil                 

----------------------------QUICK CREME FRAICHE----------------------------
    1/3 c  Whipping Cream                    2/3 c  Dairy Sour Cream
 
  *  Jalapeno peppers shoud be seeded and finely chopped.  You should use no
     more than 2 depending on how hot you want it.
  Cook chile(s) and garlic in oil over low heat, stirring frequently, until
  tender, about 4 minutes.  Remove from heat; stir in remaining ingredients
  including the creme fraiche.
  
  Makes about 1 1/4 cups of sauce.
  
  QUICK CREME FRAICHE:
  
  Gradually stir whipping cream into sour cream.  Cover and refrigerate up to
  48 hours.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Lime Butter Sauce
 Categories: Sauces, Mexican
      Yield: 2 servings
 
      2 ea Egg Yolks; Large                  1/2 c  Butter; NOT Margarine
      1 T  Lime Juice                        1/2 t  Lime Peel; Grated
 
  Stir egg yolks and lime juice vigorously in a 1 1/2-quart saucepan.  Add
  1/4 cup of the butter.  Heat over very low heat, stirring constantly, until
  butter is melted.  Add remaining butter.  Continue heating, stirring
  vigorously, until butter is melted and sauce is thickinged.  (Be sure
  butter melts slowly so that sauce will thicken without curdling.)  Stir in
  lime peel.  Serve hot or at room temperature.  Cover and refrigerate any
  remaining sauce.
  
  Makes about 3/4 cup of Lime Hollandaise sauce.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Apricot Basting Sauce
 Categories: Fruits, Sauces, Mexican
      Yield: 2 servings
 
    1/2 c  Apricot Jam                         1 T  Honey
    1/4 c  Apricots; Dried, Fine Chop          1 t  Worcestershire Sauce
    1/4 c  Dry White Wine                 
 
  Heat all ingredients over low head, stirring occasionally, until jam is
  melted.
  
  Makes about 1 cup of sauce.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Citrus Barbecue Sauce
 Categories: Sauces, Vegetables, Fruits, Mexican
      Yield: 5 servings
 
      1 ea Onion; Large, Finely Chopped      1/2 c  Lime Juice
      1 T  Ground Red Chiles                   2 T  Sugar
    1/4 t  Ground Red Pepper                   2 T  Lemon Juice
      1 ea Ancho Chile; *                      1 T  Fresh Cilantro; Snipped
      1 T  Vegetable Oil                       1 t  Salt
      1 c  Orange Juice                   
 
  *  Ancho chile should be seeded and finely chopped.
  Cook onion, ground red chiles, red pepper and ancho chile in oil, stirring
  frequently, until onion is tender, about 5 minutes.  Stir in remaining
  ingredients.  Heat to boiling, reduce heat to low.  Simmer uncovered, about
  10 minutes, stirring occasionally.
  
  Makes about 2 1/3 cups of sauce.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Plum Barbecue Sauce
 Categories: Fruits, Sauces, Mexican
      Yield: 4 servings
 
    1/4 c  Onion; Chopped, 1 small             2 t  Mustard; Dijon-style
    1/4 c  Butter Or Margarine            16 1/2 oz Purple Plums; 1 cn, *
    1/4 c  Chile Sauce                         6 oz Frozen Lemonade; Thawed,1 cn
 
  *  Plums should be drained, pitted and finely chopped.
  Cook onion in margarine in 2-quart saucepan stirring occasionally, until
  tender, about 2 minutes.  Stir in remaining ingredients.  Heat to boiling;
  reduce heat to low.  Simmer, uncovered, 15 minutes, stirring occasionally.
  
  Makes about 2 cups of sauce.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Spicy Texas Barbecue Sauce
 Categories: Sauces, Fruits, Vegetables, Mexican
      Yield: 10 servings
 
      1 c  Catsup                          1 1/2 c  Onion; Chopped, 3 Medium
    1/2 c  Brown Sugar; Firmly Packed          2 ea Jalapeno Chiles; *
    1/4 c  Lime Juice                          2 ea Cloves Garlic;Finely Chopped
      2 T  Ground Red Chiles; To Taste        12 oz Tomato Paste; 1 cn
      1 T  Vegetable Oil                      12 oz Beer; Any Brand
      1 T  Worcestershire Sauce           
 
  *  Jalapeno chiles should be seeded and finely chopped.
  Heat all ingredients to boiling in a 2 quart saucepan; reduce heat to low.
  Cover and simmer 1 hour; stirring occasionally.
  
  Makes about 5 cups of sauce.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Black Bean Relish
 Categories: Vegetables, Mexican, Spreads
      Yield: 6 servings
 
     15 oz Black Beans; Canned, *            1/4 c  Red Onion; Finely Chopped
    3/4 c  Tomato; Finely Chopped,1 med        2 T  White Wine Vinegar
      1 ea Serrano Chile; **                   1 T  Vegetable Oil
    1/2 c  Red Bell Pepper; Chopped          1/4 t  Salt
 
  *    Black beans should be canned and they should be rinsed and drained. **
  Serrano chile should be seeded and finely chopped.
  Mix all ingredients.  Cover and refrigerate until chilled, about 1 hour.
  
  Makes about 2 1/2 cups relish.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Hot Pickled Vegetables
 Categories: Vegetables, Mexican, Spreads
      Yield: 10 servings
 
      4 oz Green Beans; Whole                1/2 c  Peppers; ***
      3 ea Celery; Stalks, *                 1/2 c  Coarse Salt
      1 c  Carrots; 2 med, **                  2 c  Cider Vinegar
  1 1/2 c  Cauliflowerets                      2 c  Water
      1 c  Broccoli Flowerets                  2 T  Black Peppercorns
      1 c  Pearl Onions                      1/4 t  Cloves; Ground
 
  *     Celery should be cut into 2 X 1/4-inch strips (about 1 1/2 Cups) **
  Carrots should be cut diagonally into thin slices. *** Peppers can be
  canned or fresh.  Use Serrano or Jalapeno Chiles
        They should be seeded and sliced.
  Mix all ingredients in a large glass or plastic container.  Cover and
  refrigerate at least 48 hours but no longer than 2 weeks.
  
  Makes about 10 cups of vegetable relish.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Radish And Cilantro Relish
 Categories: Vegetables, Mexican, Spreads
      Yield: 6 servings
 
      2 c  Radishes; Thinly Sliced             2 T  Fresh Cilantro; Fine Snipped
    1/2 c  Onion; Chopped, 1 Med               2 T  Vegetable Oil
      3 T  Orange Juice                      1/4 t  Salt
      2 T  Lime Juice                        1/8 t  Pepper; Freshly Ground
 
  Mix all ingredients in glass or plastic bowl.  Cover and refrigerate at
  least 1 hour.
  
  Makes 3 cups of relish.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Southwest Relish
 Categories: Vegetables, Spreads, Mexican
      Yield: 8 servings
 
      1 c  Tomatillos; Chopped, 6 oz           2 ea Cloves Garlic;Finely Chopped
    3/4 c  Tomato; Seeded And Chopped          1 T  Fresh Sage Leaves; Snipped
    3/4 c  Green Bell Pepper; Diced            1 T  Lemon Juice
    3/4 c  Yellow Bell Pepper; Diced         1/4 t  Salt
    1/4 c  Pine Nuts; Toasted, 1 oz       
 
  NOTE:  Tomato and Pepper measures are approximate.  You should use one
         medium tomato and the peppers should be small ones.
  Mix all ingredients.  Cover and refrigerate at least 1 hour.
  
  Makes 4 cups of relish.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Zucchini Relish
 Categories: Vegetables, Mexican, Spreads
      Yield: 4 servings
 
      2 c  Zucchini; Shredded                  1 t  Salt
    1/4 c  Fresh Cilantro; Snipped           1/4 t  Sugar
      2 T  Lime Juice                        1/4 t  Pepper
      2 T  Vegetable Or Olive Oil         
 
  Mix all ingredients in glass or plastic bowl.  Cover and refrigerate at
  least 1 hour.
  
  Makes about 1 1/4 cups relish.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Papaya Relish
 Categories: Fruits, Vegetables, Mexican, Spreads
      Yield: 6 servings
 
    1/2 c  Red Onion; Chopped                1/4 c  Fresh Mint Leaves; Snipped
    1/2 c  Red Bell Pepper; Chopped            2 T  Lime Juice
      1 ea Red Chile; Small, *                 1 ea Papaya; **
      1 T  Vegetable Oil                  
 
  *    Chile should be seeded and finely chopped. ** Papaya should be pared,
  seeded and cut into 1/2 inch cubes.
  Cook onion, bell pepper and chile in oil over medium heat, stirring
  frequently, until tender.  Stir in remaining ingredients.  Cover and
  refrigerate until chilled, about 2 hours.
  
  Makes 3 cups of relish.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Double Cheese Wheel
 Categories: Cheese/eggs, Appetizers
      Yield: 24 servings
 
      1 lb Cheese; *                         1/4 c  Pine Nuts; Toasted, 1 oz
      3 oz Cream Cheese; Softened, 1 pk    1 1/2 t  Fresh Basil Leaves; OR ***
    1/4 c  Marinated Artichoke Hearts**      1/2 t  Basil Leaves; Dried.***
 
  *     You should get 1 whole wheel of Chicuahua Or Monterey Jack Cheese
        that weighs 1 lb. ** Artichoke Hearts should be drained and chopped.
  ***   Fresh Basil Leaves should be snipped OR Dried Basil Leaves should be
        crumbled.
  Remove any wax coating or rind from Chihuahua cheese.  Hollow out cheese
  with knife or spoon, leaving a 1/2-inch thick shell on the sides and
  bottom; reserve cheese shell.  Finely chop enough of the scooped-out cheese
  to measure 1 cup (reserve any extra for another use).  Place 1 cup chopped
  cheese, the cream cheese, artichoke hearts, 3 T of the pine nuts,and the
  basil in the workbowl of food processor fitted with the steel blade, cover
  and process until well mixed.  Pack mixture into cheese shell. Sprinkle
  with remaining 1 T pine nuts; press lightly.  Cover and refrigerate until
  filling is firm, about 3 hours.  Cut into thin wedges. Serve with assorted
  crackers if desired.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Corn And Walnut Dip
 Categories: Appetizers, Dips, Vegetables, Mexican
      Yield: 8 servings
 
     16 oz Cream Cheese; Softened, 2 pk      1/2 t  Salt
    1/4 c  Vegetable Oil                       1 x  Pepper; Dash Of
    1/4 c  Lime Juice                      8 3/4 oz Corn; Whole Kernel, Drained
      1 T  Red Chiles; Ground                  1 c  Walnuts; Chopped
      1 T  Cumin; Ground                     1/4 c  Onion; Chopped, 1 small
 
  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) v8.00
 
      Title: Bean and Garlic Dip
 Categories: Dips, Appetizers, Mexican
      Yield: 4 servings
 
      2 c  Pinto Beans; *                  1 1/2 t  Red Chiles; Ground
    1/4 c  Mayonnaise Or Salad Dressing      1/4 t  Salt
      1 ea Clove Garlic; Finely Chopped        1 x  Pepper; Dash of
 
  *  Pinto beans can be home cooked or canned.
  Mix all ingredients.  Cover and refrigerate 1 hour.  Serve with tortilla
  chips.
  
  Makes 2 cups of dip.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Avocado And Raisin Dip
 Categories: Vegetables, Dips, Fruits, Mexican
      Yield: 4 servings
 
      2 ea Avocados; Peeled & Chopped          1 t  Sugar
    1/2 c  Raisins                             1 t  Salt
    1/2 c  Vegetable Oil                     1/4 t  Freshly Ground Pepper
    1/4 c  Lime Juice                     
 
  Place all ingredients in blender container.  Cover and blend on high speed
  until smooth, about 45 seconds.  Serve with raw vegetables, assorted
  crackers or fried tortillas.
  
  Makes 1 2/3 cups of dip.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chile con Queso
 Categories: Appetizers, Dips, Mexican
      Yield: 2 servings
 
      1 c  Cheese; Shredded *                  2 T  Onion; Finely Chopped
      4 oz Green Chiles; **                    2 t  Cumin; Ground
    1/4 c  Half & Half                       1/2 t  Salt
 
  *    Use either Cheddar or Montery Jack Cheese (4 oz) ** Use 1 4-oz can of
  chopped green chiles, drained.
  Heat all ingredients over low heat, stirring constantly, until the cheese
  is melted.  Serve warm with tortilla chips.
  
  Makes 1 1/4 cups dip.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Southwest Guacamole
 Categories: Fruits, Dips, Appetizers, Mexican
      Yield: 6 servings
 
      5 ea Avocados; Ripe, Peel & Pit        1/4 c  Lime Juice
      4 ea Cloves Garlic;Finely Chopped      1/2 t  Salt
      1 c  Tomato; Chopped, 1 Medium      
 
  Mash avocados in a medium bowl until slightly lumpy.  Stir in remaining
  ingredients.  Cover and refrigerate 1 hour.
  
  Makes 3 cups of dip.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cowboy Caviar
 Categories: Appetizers, Dips, Vegetables, Mexican
      Yield: 12 servings
 
     15 oz Black Beans; Rinse & Drain *      1/4 t  Red Pepper; Crushed
      4 oz Ripe Olives;Chop & Drained *      1/4 t  Cumin; Ground
    1/4 c  Onion; Finely Chopped, 1 Sm.      1/8 t  Pepper
      1 ea Clove Garlic; Finely Chopped        8 oz Cream Cheese; Softened, 1 pk
      2 T  Vegetable Oil                       2 ea Eggs; Large Hard Cooked, **
      2 T  Lime Juice                          1 ea Green Onion w/Top; Sliced
    1/4 t  Salt                           
 
  *   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) v8.00
 
      Title: Cheese Chiles
 Categories: Appetizers, Cheese/eggs, Mexican
      Yield: 12 servings
 
      1 c  Cheddar Cheese; Shredded            1 ea Cilantro Stems; Bunch, *
      1 c  Colby Cheese; Shredded              1 x  Paprika
      1 t  Red Chiles; Ground             
 
  *  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 fro stems.  Sprinkle with paprika.  Cover and
  refrigerate until serving time.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Nachos
 Categories: Appetizers, Mexican, Snacks
      Yield: 4 servings
 
      6 oz Cheddar Cheese; Shredded, *         1 x  Tortilla Chips;
      6 ea Jalepeno Chilies; **           
 
  *  There should be 1 1/2 cups of cheese. ** Jalapenos should be seeded and
  each cut into 6 slices.
  Make 4 dishes of tortilla chips.  Sprinkle each with 1/4 of the cheese and
  1/4 of the Jalapeno slices.  Set oven control to broil.  Broil tortilla
  chips with the tops only 3 to 4 inches from the heat until the cheese is
  melted and serve hot.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Bell Pepper Rajas
 Categories: Appetizers, Mexican, Cheese/eggs, Vegetables
      Yield: 6 servings
 
    1/2 ea Green Bell Pepper; *              3/4 c  Montery Jack Cheese;Shredded
    1/2 ea Red Bell Pepper; *                  2 T  Chopped Ripe Olives
    1/2 ea Yellow Bell Pepper; *             1/4 t  Red Pepper; Crushed
 
  *  Peppers should be seeded and cut into 6 strips each.
  Cut bell pepper strips crosswise into halves.  Arrange in ungreased
  broilerproof pie pan, 9 X 1 1/4-inches or round pan 9 X 2-inches. Sprinkle
  with cheese, olives and red pepper.  Set oven control to broil. Broil
  peppers with tops 3 to 4 inches from heat until cheese is melted, about 3
  minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Mexican Shrimp Cocktail
 Categories: Seafood, Appetizers, Mexican
      Yield: 6 servings
 
      1 c  Water                             1/4 c  Tomato; Chopped
    1/3 c  Lime Juice                          2 T  Onion; Chopped
      1 ea Clove Garlic; Finely Chopped        2 T  Carrot; Finely Chopped
      2 t  Salt                                2 T  Cilantro; Fresh, Snipped
      1 x  Pepper; Dash of                     2 T  Vegetable Or Olive Oil
     24 ea Shrimp; Raw, *                  1 1/2 c  Lettuce; Finely Shredded
      1 ea Avocado; Peeled And Chopped         1 x  Lemon Or Lime Wedges
      2 ea Jalapeno Chiles; **            
 
  *   Shrimp should be peeled and deveined. ** Jalapeno Chiles should be
  seeded and finely chopped.
  Heat water, lime juice, garlic, salt and pepper to boiling in a 4-quart
  Dutch oven; reduce heat.  Simmer uncovered until reduced to 2/3 cup.  Add
  shrimp.  Cover and simmer 3 minutes; do NOT overcook.  Immediately remove
  shrimp from liquid with slotted spoon; place in bowl of iced water. Simmer
  liquid until reduced to 2 T; cool.  Mix reduced liquid, shrimp and remaing
  ingredients except shredded lettuce and lemon wedges in a glass or plastic
  bowl.  Cover and refrigerate at least 1 hour.  Just before serving place
  1/4 cup lettuce on each of 6 serving dishes.  Divide shrimp mixture among
  dishes.  Garnish with lemon wedges.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Fresh Fruit Frappe
 Categories: Fruits, Beverages, Mexican
      Yield: 6 servings
 
      1 c  Watermelon; Cut Up                  1 c  Strawberries; Halved
      1 c  Cantaloupe Or Honeydew; *         1/4 c  Sugar
      1 c  Pineapple; Cut Up                   1 c  Orange Juice
      1 c  Mango; Cut Up                       1 x  Crushed Ice
 
  *  Melon should be cut up.
  Mix all ingredients except ice.  Fill blender container 1/2 full of
  mixture.  Add crushed ice to fill to the top.  Cover and blend on high
  speed until of a uniform consistency.  Repeat with remaining mixture. Serve
  immediately; garnish with fruit, if desired.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pinapple Limeade
 Categories: Beverages, Mexican
      Yield: 8 servings
 
    1/2 c  Sugar                             1/2 c  Lime Juice
      3 c  Pineapple Juice                     1 qt Sparkling Water; Chilled
 
  Mix all ingredients except sparling water; refrigerate until chilled. Just
  before serving, stir in sparkling water.  Serve over ice.  Garnish with
  lime slices, if desired.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Sangria
 Categories: Mexican, Cocktails
      Yield: 12 servings
 
     25 oz Red Wine; Dry, 1 bottle           1/3 c  Orange Juice
    1/3 c  Frozen Lemonade; *                1/4 c  Lemon Juice
    1/2 c  Brandy                              2 c  Ginger Ale; Chilled
    1/2 c  Orange-Flavored Liqueur        
 
  *  Use 1/2 of a 6-oz can of concentrate.
  Mix all ingredients except ginger ale; refrigerate until chilled.  Just
  before serving, stir in ginger ale.  Garnish with fruit, if desired.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Mexican Tea Punch
 Categories: Mexican, Cocktails
      Yield: 8 servings
 
      2 c  Tequila                           1/4 c  Lime Juice
      2 c  Tea; Strong, Cold                 1/4 c  Lemon Juice
      1 c  Pinapple Juice                  1 1/2 t  Cinnamon; Ground
    1/4 c  Honey                           1 1/2 t  Aromatic Bitters
    1/4 c  Water                          
 
  Mix all ingredients; refrigerate until chilled.  Stir before serving. Serve
  over ice.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pina Colada
 Categories: Mexican, Cocktails
      Yield: 1 servings
 
    1/4 c  Crushed Ice                         1 oz Pineapple Juice; 2 T
      1 oz Light Rum; 2 T                    1/2 oz Cream Of Coconut; 1 T
 
  Place all ingredients in blender container and blend on high speed until
  foamy, about 30 seconds.  Garnish with fruit, if desired.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Margarita Sunrise
 Categories: Fruits, Mexican, Cocktails
      Yield: 6 servings
 
      1 ea Lime; Cut Into Halves             1/4 c  Powdered Sugar
      1 x  Granulated Sugar                    1 c  Tequila
      3 c  Cracked Ice                         6 oz Frozen Orange Juice; *
 
  *  Use 1 6-ounce can of thawed frozen concentrate.
  Rub rims of 4 stemmed glasses with 1 line half; dip rims of glasses in
  granulated sugar.  Squeeze juice from both lime halves into blender
  container.  Add remaining ingredients.  Cover and blend on high speed until
  foamy.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Southwest Smoothie
 Categories: Fruits, Mexican
      Yield: 3 servings
 
    1/2 c  Banana; Sliced                      2 c  Milk
    1/2 c  Mango, Papaya, Or Guava; *          1 T  Honey
 
  *  Fruit should be of one kind listed and be chopped.
  Place all ingredients in food processor workbowl fitted with steel blade or
  in blender container; cover and process on high speed until smooth. Strain
  if using mango.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Sangria Blanco
 Categories: Mexican, Cocktails
      Yield: 8 servings
 
    1/4 c  Sugar                              25 oz White Wine; Dry, 1 Bottle, *
    1/2 c  Water                               1 ea Orange; Med, Unpared, **
      2 ea Stick Cinnamon;Broken In 1/2        1 ea Apple; Unpared, **
      1 c  Sparkling Water                     1 ea Banana; Medium
      1 c  Apple Juice                         1 x  Ice Cubes
    1/2 c  Orange Juice                   
 
  *    Wine should be chilled.  Use Chardonnay or any other dry white wine.
  **   Orange should be cut into halves and thinly sliced. *** Apple should
  be eating apple cut into thin wedges.
  Heat sugar, water and cinnamon to boiling in 1-quart saucepan; reduce heat.
  Simmer, uncovered, for 5 minutes.  Cover and refrigerate at least 2 hours
  but no longer tha 1 week.  Remove cinnamon sticks from sugar mixture. Mix
  sugar mixture, sparkling water, apple juice, orange juice and wine in large
  pitcher.  Gently stir in fruit and ice.  Serve with several pieces of fruit
  in each glass.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chartreuse Cocktail
 Categories: Mexican, Cocktails
      Yield: 1 servings
 
  1 1/2 oz Tequila; 3 T                        1 oz Lime Juice; 1 T
      1 oz Green Charteuse Liqueur; 2 T      1/4 c  Crushed Ice
 
  Pour all ingredients over ice in tightly covered container.  Shake until
  very cold.  Pour into serving glass; garnish with lime slice, if desired.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Fiesta Hot Chocolate
 Categories: Mexican, Beverages
      Yield: 4 servings
 
    1/2 c  Cocoa                               1 ea Cinnamon Stick;Broken In 1/2
      1 T  Flour; Unbleached                   2 T  Powdered Sugar
    1/4 c  Dark Brown Sugar; Packed        1 1/2 t  Vanilla
      4 c  Milk                                1 x  Whipped Cream
      3 ea Cloves; whole                       4 ea Cinnamon Sticks
 
  Mix cocoa and flour in 2-quart saucepan.  Stir in brown sugar, milk,
  cloves, and 1 stick cinnamon.  Heat just to boiling over medium heat,
  stirring constantly; reduce heat.  Simmer uncovered for 5 minutes (DO NOT
  boil).  Remove from heat; remove cloves and cinnamon.  Stir in powdered
  sugar and vanilla.  Beat with molinillo, wire whisk or hand beater until
  foamy.  Pour into 4 cups or mugs.  Serve with whipped cream and cinnamon
  sticks.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Butternut Squash Soup
 Categories: Soups, Mexican, Vegetables, Fruits
      Yield: 6 servings
 
    1/2 c  Onion; Chopped, 1 Medium            1 t  Thyme Leaves; Fresh, Snipped
      2 T  Butter Or Margarine               1/4 t  Salt
      2 c  Chicken Broth                     1/4 t  White Pepper
      1 lb Butternut Squash; *               1/4 t  Coriander; Ground
      2 ea Pears; Pared and Sliced             1 c  Whipping Cream

---------------------------------GARNISHES---------------------------------
      1 ea Pear; Unpared, Sliced             1/2 c  Pecans; Toasted, Chopped
 
  *    Squash should be pared, seeded and cut into 1-inch cubes.
  Cook and stir onion in margarine in 4-quart Dutch oven until tender.  Stir
  in broth, squash, 2 sliced pears, thyme, salt, white pepper, and coriander.
  Heat to boiling; reduce heat.  Cover and simmer until squash is tender, 10
  to 15 minutes.  Pour about half of the soup into food processor workbowl
  fitted with steel blade or into blender container; cover and process until
  smooth.  Repeat with remaining soup.  Return to Dutch oven; stir in
  whipping cream.  Heat, stirring frequently, until hot. Serve with sliced
  pear and pecans.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Beer Soup With Cheese
 Categories: Soups, Mexican, Vegetables, Cheese/eggs
      Yield: 4 servings
 
    1/2 c  Onion; Chopped, 1 Medium            1 t  Salt
      2 T  Margarine Or Butter                 1 t  Cumin; Ground
     12 oz Beer; Any Brand, 1 Btl/can        1/4 t  Nutmeg; Ground
    1/2 c  Carrot; Finely Chopped              1 x  Cloves; Ground, Dash of
    1/2 c  Celery; Finely Chopped              1 x  Pepper; Dash Of
      2 c  Chicken Broth                       1 c  Dairy Sour Cream

----------------------------------GARNISH----------------------------------
      1 c  Cheese; *                      
 
  *  Use Cheddar Or Monterrey Jack cut into 1/4-inch Cubes.  (4 oz)
  Cook and stir onion in margarine in 2-quart saucepan until tender.  Stir in
  beer, carrot and celery.  Heat to boiling; reduce heat.  Cover and simmer
  10 minutes.  Stir in remaining ingredients except sour cream and cheese.
  Heat to boiling; reduce heat.  Cover and simmer for 30 minutes.  Remove
  from heat; stir in sour cream.  Sprinkle with cheese.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Shrimp Soup
 Categories: Seafood, Soups
      Yield: 4 servings
 
------------------------------------SOUP------------------------------------
    1/2 lb Raw Shrimp; *                       1 T  Cold Water
      4 c  Chicken Broth                       1 t  Cornstarch
    1/2 t  Salt                              1/2 c  Half & Half
    1/8 t  Saffron; Ground                   1/4 c  Parsley; Snipped
      1 x  Pepper; Dash Of                   1/4 c  Caesera Sauce; Below

-------------------------------CAESERA SAUCE-------------------------------
  1 1/2 c  Tomatoes;Finely Chopped             1 T  Cilantro; Fresh,Fine Snipped
    1/2 c  Onion; Chopped, 1 Med               1 T  Lemon Juice
      1 ea Clove Garlic; Sm., Fine Chop      1/2 t  Oregano Leaves; Dried
      1 ea Jalapeno Chile; Canned, **      1 1/2 t  Vegetable Oil.
    1/2 t  Jalapeno Chile Liquid;Canned   
 
  *    Shrimp should be deveined and shelled and coarsely chopped. **
  Jalapeno Pepper should be seeded and finely chopped.
  SOUP:
  
  Place shrimp, 1 cup of the broth and the Casera Sauce in blender container.
  Cover and blend on high speed until smooth.  Heat shrimp mixture, remaining
  broth, the salt, saffron and pepper to boiling in 3-quart sauce pan. Mix
  water and corn starch; stir into shrimp mixture. Heat to boiling, stirring
  constantly.  Boil and stir for 1 minute.  Remove from heat; stir in half
  and half.  Sprinkle with parsley.
  
  CASERA SAUCE:
  
  Mix all ingredients in glass or plastic bowl.  Cover and refrigerate up to
  7 days.
  
  NOTE:
  
  Use leftover Casera Sauce for spicing soups to saucing seafood.  Casera
  Sauce is delicious anywhere the zing of cilantro and jalapeno is welcomed.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Tortilla Dumpling Soup
 Categories: Soups, Mexican
      Yield: 8 servings
 
    1/4 c  Casera Sauce; *                   1/4 t  Salt
      4 c  Chicken Broth                       2 T  Onion; Chopped
    1/2 c  Instant Corn Tortilla Mix;          1 T  Parsley; Snipped
    1/2 t  Baking Powder                       1 ea Egg; Large
    1/2 t  Red Chiles; Ground                  2 T  Milk
 
  *  See Shrimp soup or Sowest2 for Casera Sauce Recipe.
  Heat Casera Sauce and broth to boiling in a 3-quart saucepan.  Mix remining
  ingredents except milk; stir in milk.  Shape dough by teaspoonfuls into
  small balls; add to broth mixture.  Cover and cook over medium heat 15
  minutes.  Sprinkle with chopped green onion, if desired.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Zucchini Soup
 Categories: Vegetables, Soups, Mexican, Cheese/eggs
      Yield: 4 servings
 
    1/4 c  Onion; Chopped, 1 Small           1/8 t  Pepper
      1 T  Margarine Or Butter                 2 ea Zucchini; Small, Chopped
      2 c  Chicken Broth                   8 3/4 oz Whole Kernel Corn; Drained
      2 T  Green Chiles; Canned, *             1 c  Milk
    1/2 t  Salt                                2 oz Cheese; Monterey Jack, **

---------------------------------GARNISHES---------------------------------
      1 x  Nutmeg; Ground                      1 x  Parsley; Snipped
 
  *    Canned green chiles should be finely chopped. ** Cheese should be cut
  into 1/4-inch cubes (about 1/2 cup)
  Cook and stir onion in margarine in 2-quart saucepan until tender.  Stir in
  broth, chiles, salt, pepper, zucchini and corn.  Heat to boiling, reduce
  heat.  Cover and simmer until zucchini is tender, about 5 minutes. Stir in
  milk; heat until hot.  Stir in cheese. Garnish with nutmeg and parsley.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Garlic Soup
 Categories: Vegetables, Soups, Mexican
      Yield: 8 servings
 
      3 ea Cloves Garlic; Crushed            1/2 t  Salt
      2 T  Vegetable Oil                     1/4 t  Pepper
      2 ea White Bread; Slices, *              1 ea Egg; Large, Slightly Beaten
      4 c  Chicken Broth                  
 
  *    Bread should be cut into small pieces.
  Cook and stir garlic in oil in a 3-quart saucepan until brown.  Stir in
  bread; cook and stir until light brown.  Stir in broth, salt and pepper.
  Heat to boiling; reduce heat.  Cover and simmer for 20 minutes.  Stir at
  least half of the hot mixture gradually into egg.  Stir back into hot
  mixture in saucepan.  Boil and stir 1 minute.  Sprinkle with snipped
  parsley, if desired.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Green Chile Stew
 Categories: Vegetables, Mexican, Soups
      Yield: 4 servings
 
      3 lb Lamb; Boneless Shoulder             1 t  Juniper Berries;Crushed, Dry
      1 c  Onion; Chopped, 1 Large           3/4 t  Pepper
      3 ea Cloves Garlic;Finely Chopped        1 T  Unbleached Flour
    1/4 c  Vegetable Oil                     1/4 c  Water
      2 c  Chicken Broth                       4 ea Poblano Chiles; Medium, *
      1 t  Salt                                2 T  Lemon Peel; Finely Shredded
 
  *    Poblano Chiles should be roasted and peeled, (See Sowest1), and
       seeded then cut them into 2 X 1/4-inch strips.
  Trim excess fat from lamb shoulder; cut lamb into 1-inch cubes.  Cook and
  stir lamb, onion and garlic in oil in 4-quart Dutch oven until lamb is no
  longer pink; drain.  Stir in broth, salt, juniper berries and pepper. Heat
  to boiling; reduce heat. Cover and simmer, stirring occasionally, until
  lamb is tender, about 1 hour.  Shake flour and water in a tightly covered
  container; stir into lamb mixture.  Boil and stir 1 minute.  Stir in
  chiles.  Sprinkle each serving with lemon peel.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Baja Seafood Stew
 Categories: Soups, Seafood, Vegetables, Fish
      Yield: 6 servings
 
    1/2 c  Onion; Chopped, 1 Medium            1 t  Basil Leaves; Dried
    1/2 c  Green Chiles; Chopped               1 t  Salt
      2 ea Cloves Garlic;Finely Chopped      1/2 t  Pepper
    1/4 c  Olive Oil                         1/2 t  Oregano Leaves; Dried
      2 c  White Wine; Dry                    28 oz Italian Plum Tomatoes; *
      1 T  Orange Peel; Grated                24 ea Soft-shell Clams; Scrubbed
  1 1/2 c  Orange Juice                    1 1/2 lb Shrimp; Raw, Shelled, Med.
      1 T  Sugar                               1 lb Fish; **
      1 T  Cilantro; Fresh, Snipped            6 oz Crabmeat; Frozen, ***
 
  *    Use 1 24oz can of Italian Plum Tomatoes that are undrained and cut in
       half. ** The following fish can be used: cod, sea bass, mahimahi or
  red
       snapper fillets that are cut into 1-inch pieces.
  
  ***  Crabmeat should be thawed, drained and cartilage removed.
  Cook and stir onion, chiles, and garlic in oil in 6-quart Dutch oven until
  onion is tender.  Stir in remaining ingredients except seafood.  Heat to
  boiling; reduce heat.  Simmer uncovered for 15 minutes.  Add clams; cover
  and simmer until clams open, 5 to 10 minutes.  (Discard any clams that have
  not opened.)  Carefully stir in shrimp, fish and crabmeat.  Heat to
  boiling; reduce heat.  Cover and simmer until shrimp are pink and fish
  flakes easily with fork, 4 to 5 minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Zuni Vegetable Stew
 Categories: Vegetables, Mexican, Soups
      Yield: 6 servings
 
    3/4 c  Onion; Chopped                    1/2 t  Salt
      1 ea Clove Garlic; Finely Chopped      1/2 t  Pepper
      2 T  Vegetable Oil                     1/2 t  Coriander; Ground
      1 ea Red Bell Pepper; Large, *           1 c  Zucchini; Thinly Sliced
      2 ea Chiles; Medium Size, **             1 c  Yellow Squash; Thinly Sliced
      1 ea Jalapeno Chile; Seed & Chop        17 oz Whole Kernel Corn; Drained
      1 c  Squash; Cubed ***                  16 oz Pinto Beans; Drained, 1 can
     29 oz Chicken Broth; 2 cans          
 
  *    Bell pepper should be seeded and cut into 2 X 1/4-inch strips. **
  Chiles should be either poblano or Anaheim and should be seeded and
       cut into 2 X 1/2-inch strips. *** Use either hubbard or acorn squash.
  (about 1/2 pound)
  Cook and stir onion and garlic in oil in 4-quart Dutch oven over medium
  heat until onion is tender.  Stir in bell pepper, poblano and jalapeno
  chiles.  Cook for 15 minutes.  Stir in Hubbard squash, broth, salt, pepper
  and coriander.  Heat to boiling; reduce heat.  Cover and simmer until
  squash is tender, aobut 15 minutes. Stir in remaining ingredients.  Cook
  uncovered, stirring occasionally, until zucchini is tender, about 10
  minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Carrot Cake
 Categories: Cakes, Desserts
      Yield: 12 servings
 
      1 c  Oil                                 1 c  Sugar
      1 c  Brown sugar                         1 ts Vanilla
      4 ea Eggs                                2 c  Flour, whole wheat
    1/3 c  Dry milk                            1 ts Baking soda
      1 ts Salt                                1 ts Baking powder
      2 ts Cinnamon                            3 c  Carrots; shredded
      1 c  Walnuts; chopped               
 
  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) v8.00
 
      Title: Cream Cheese Frosting
 Categories: Desserts
      Yield: 1 servings
 
    1/4 lb Margarine or Butter                 8 oz Cream cheese
      1 lb Powdered sugar                 
 
  Blend softened cheese and margarine in mixer.  Blend and whip in the sugar.
  Ready to spread!
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Tex-Mex Dip
 Categories: Appetizers
      Yield: 12 servings
 
      2 tb Lemon juice                       1/2 ts Salt
      3 ea Avocadoes, medium size            1/4 ts Pepper
      1 c  Sour cream                        1/2 c  Mayonnaise
      1 ea Taco seasoning mix packet          21 oz Bean dip; plain or jalepeno
      1 c  Green onions; chopped               3 ea Tomatoes; seeded and chopped
      7 oz Olives; chopped                     8 oz Sharp cheddar cheese; grated
      1 x  Tortilla chips                 
 
  Peel, pit and mash avocadoes in medium bowl.  Add lemon juice, salt and
  pepper.  In separate bowl, combine sour cream, mayonnaise, and taco
  seasoning.  To assemble, spread been dip on a large, shallow platter.  Top
  with avocado mixture.  Put on sour cream and taco mixture.  Sprinkle with
  chopped onions, tomatoes, and olives.  Cover with shredded cheese.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Garlicky Clam Dip
 Categories: Appetizers
      Yield: 8 servings
 
      8 oz Cream cheese                      1/2 ts Salt
    1/2 tb Garlic                              1 x  Fresh ground pepper; dash
      7 oz Clams; drained and minced         1/4 c  Clam broth
  1 1/2 ts Worcestershire                      2 ts Leomon juice
 
  Using garlic press, squeeze pulp and juice into softened cheese.  Cream
  with a spoon until smooth.  Gradually add the remaining ingredients,
  blending until smooth.  For thinner dip, add more clam broth. Serve with
  crackers, chips or veggies.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Kiwi Fruit Gelato
 Categories: Desserts, Fruits
      Yield: 4 servings
 
      1 c  Water                             1/2 c  Sugar
    1/2 c  Light corn syrup                    4 ea Kiwifruit; pared
      5 tb Lemon juice                       1/4 ts Lemon peel; grated
 
  Combine water, sugar and corn syrup in saucepan.  Cook and stir 2 minutes
  or until sugar is dissolved.  Puree kiwi in food processor or blender to
  equal 3/4 cup puree.  Add lemon juice, peel and sugar mix.  Pour into
  shallow metal pan and freeze for approximately 1 hour or until the mixture
  is firm, but not solid.  When chilled, spoon into a chilled bowl and beat
  with an electric mixer until the mix is light and fluffy.  Return it to the
  freezer for approximately 2 hours or until firm enough to scoop.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Snickerdoodles
 Categories: Cookies, Desserts
      Yield: 54 servings
 
      1 c  Butter or margarine               3/4 c  Brown sugar; packed
  13/16 c  Sugar                               2 ea Eggs
  1 3/4 c  Flour; all-purpose                  2 c  Uncooked oats
      2 ts Cinnamon                            1 ts Baking soda
    1/2 ts Salt; (optional)               
 
  Heat oven to 375f.  Grease cookie sheet. In large bowl, beat together
  butter, brown sugar and 3/4 cup granulated sugar until light and fluffy.
  Add eggs; mix well.  In medium bowl, combine flour, oats, 1 t cinnamon,
  soda and salt.  Add to sugar mixture; mix well. Drop by rounded
  teaspoonfuls onto prepared cookie sheet.  In small bowl, combine remaining
  1 T sugar and 1 t cinnamon; sprinkle lightly over each cookie. Bake 8-10
  minutes.  Cool 1 minute on cookie sheet; remove to wire cooling rack.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Fudge
 Categories: Candies, Desserts
      Yield: 20 servings
 
      3 c  Sugar                             3/4 c  Margarine
    2/3 c  Evaporated milk                    12 oz Semi-sweet chocolate chips
      7 oz Marshmallow creme                   1 c  Nuts
      1 ts Vanilla                        
 
  Combine sugar, margarine, and milk in heavy 2.5qt saucepan; bring to full
  rolling bowl, stirring constantly.  Continue boiling 5 min over medium heat
  or until candy thermometer reaches 234f stirring constantly to prevent
  scorching.  Remove from heat; stir in chips until melted.  Add marshmallow
  creme, nuts and vanilla; beat until well blended.  Pour into greased 9x13"
  pan.  Cool at room temperature, cut into squares. One serving is
  approximately 2 oz.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: All-Bran Seed Loaf
 Categories: Breads
      Yield: 10 servings
 
    3/4 c  Whole wheat flour                 3/4 c  Flour; all-purpose
      1 tb Baking powder                     1/2 ts Salt
    1/3 c  Sesame seeds                        2 ts Poppy seeds
    3/4 c  Orange juice                      1/4 c  Honey
      2 ea Eggs                              1/4 c  Vegetable oil
    1/2 c  Bran cereal                    
 
  Stir together flour, baking powder, salt and seeds.  In large bowl, beat
  together orange juice, honey, eggs and cereal.  Let stand 2 min.  Add flour
  mixture, stirring only until well combined.  Spread evenly in greased 8.5 x
  4.5 x 2" loaf pan.  Bake at 350f about 40 min.  Let cool 10 min and remove
  from pan.  Cool completely before slicing.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Beer Bread
 Categories: Breads
      Yield: 8 servings
 
      3 c  Flour                           3 3/4 ts Baking powder
  2 1/4 ts Salt                                1 tb Honey
     12 oz Beer                           
 
  Grease 9x5x3" loaf pan. Mix flour, salt, baking power; combine with beer
  and honey in large bowl. Stir together until well mixed. Spread batter in
  prepared pan.  Bake at 350f for 45 min or until browned and a wooden pick
  comes out clean.  Turn out on cooling rack. Cool completely before slicing.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Black Russian
 Categories: Beverages
      Yield: 1 servings
 
  1 1/2 oz Vodka                             3/4 oz Coffee flavored brandy
 
  Pour over ice cubes in old-fashioned cocktail glass.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Bloody Mary
 Categories: Beverages
      Yield: 1 servings
 
  1 1/2 oz Vodka                               3 oz Tomato juice
      1 ea Lemon; juiced                     1/2 ts Worcestershire sauce
      3 ea Drops tabasco sauce                 1 x  Pepper; to taste
      1 x  Salt; to taste                 
 
  Shake with ice and strain into old-fashioned glass over ice cubes. A wedge
  of lime may be added.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Margarita
 Categories: Beverages
      Yield: 1 servings
 
  1 1/2 oz Tequila                             1 oz Lemon or lime juice
    1/2 oz Triple sec                     
 
  Rub rim of cocktail glass with rind of lemon or lime, dip rim in salt.
  Shake ingredients with ice and strain into salt-rimmed glass.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Whiskey Sour
 Categories: Beverages
      Yield: 1 servings
 
      1 ea Lemon; juiced                     1/2 ts Powdered sugar
      2 oz Blended whiskey                
 
  Shake with ice and strain into sour glass.  Decorate with a half-slice of
  lemon and a cherry.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Steak Marinade
 Categories: Sauces
      Yield: 1 servings
 
      2 tb Lemon juice                         3 ts Worcestershire Sauce
    1/4 c  Oil                                 2 ea Garlic, minced
 
  1. Pierce steak so marinade can penetrate. 2. Place steak in a non metal
  dish just large enough to hold it or in a
     sealable plastic bag.  Refrigerate for 12 to 24 hours.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: French Onion Soup
 Categories: Soups
      Yield: 6 servings
 
    1/4 c  Butter                              6 x  Medium cooking onion sliced
      1 ts Sugar                               1 tb All purpose flour
      1 c  Dry white wine                      4 c  Beef broth
    1/4 ts Pepper                              6 x  1/2 in day old french bread
      2 c  Grated swiss cheese               1/2 c  Grated Parasean cheese
      1 x  Paprika                        
 
  In large Dutch oven over medium heat, melt butter.  Add onions and sugar.
  Cover and cook, stirring occaisionally, 30 minutes or until onions are
  tender but not colored.  Uncover pan, increase heat slightly and continue
  to cook, stirring regularly until onions are rich caramel colour (10 to 15
  minutes) DO NOT LET ONIONS BURN.
  
  Stir in flour until well blended.  Gradually add wine; cook, stirring
  constantly, until mixture boils and thickens.  Stir in beef broth and
  pepper; bring to boil.  Reduce heat to low.  Cover and simmer 15 minutes.
  
  Ladle soup into 6, 1-1/2 cup oven proof bowls.  Top each with bread slice;
  sprinkle with swiss cheese and parmaean cheeses and paprika. Place bowls on
  jelly roll pan.  Broil until cheese melts and bubbles.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Spring Salad
 Categories: Salads
      Yield: 4 servings
 
    1/2 lb Snow peas                         1/2 lb Mixed green and yellow beans
      6 ea New red skinned potatoes          1/2 lb Carrots
      1 c  Frozen sweet corn                   1 c  Fresh or frozen peas
      2 ea Tomatoes                            4 ea Hard Cooked eggs

----------------------------------DRESSING----------------------------------
      3 ea Large egg yolks                     1 ts Dijon mustard
      1 ea Salt                                1 ea Pepper
  1 1/2 c  Saflower oil                        1 tb Lemon juice
      1 ea Shallots, finely chopped            1 ts Honey
      1 tb Finely chopped fresh mint           1 tb Finely chopped fresh parsley
 
  Top and tail beans.  Cook in lightly salted boiling water for 3 to 5
  minutes or until tender crisp.  Drain and refresh under cold running water.
  
  Add potatoes to boiling salted water, Cook gently for 15 minutes or until
  tender.  Drain.
  
  Place peeled corrots in a saucepan with enough cold water to cover.  Salt
  lightly, bring to a boil, then reduce heat and simmer until tender. Drain.
  
  Add corn and peas to small amounts of lightly  salted boiling water cook
  for 3 to 5 minutes.  Drain.
  
  Place beans, corn and peas on tea towel to drain while preparing dressing.
  Peel and seed tomatoes and cut into small dice.
  
  DRESSING:  Whisk together egg yolks, Dijon mustard, salt and freshly ground
  pepper.  When mixture begins to thicken, add 2 tablespoons of oil drop by
  drop, beating well.  Thin with a 1/2 teaspoon lemon juice.  Add remaining
  oil in a slow, steady stream.  As mayonnaise thickens, thin by adding up to
  2 tablespoons of lemon juice.
  
  Stop adding oil when mayonnaise is desired thickness)  Stir in shallots,
  honey, mint add parsley.  Adjust seasoning.
  
  Arrange vegetables on one large plater or individual plates, and garnish
  with egg wedges.  Thin mayonnaise with boiling water and lightly coat
  salad.  (Any leftover mayonnaise can be refridgerated for up to 1 week).
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Double Chocolate Brownies
 Categories: Desserts
      Yield: 24 servings
 
      5 oz Semi sweet chocolate, melted      1/2 c  Butter, melted
      2 ea Eggs                                1 c  Sugar
      1 ts Pure vanilla extract              1/2 c  All purpose flour
    1/2 ts Baking powder                       1 x  Salt
      2 oz White cho. cut 1/2 in pieces      1/2 c  Chopped pecans

----------------------------------TOPPINGS----------------------------------
      1 oz White chocolate, melted             1 oz Semi sweet chocolate melted
 
  Preheat oven to 350 degrees F.  Butter an 8 or 9 inch square baking pan.
  Line pan with with parchment paper or waxed paper.
  
  Combine melted chocolate with melted butter.  With a whisk, beat eggs with
  sugar and vanilla.  Beat in chocolate mixture.
  
  Stir flour with baking powder and salt.  Stir flour mixture into chocolate
  mixture.  Stir in white chocolate and pecans.
  
  Pour batter into prepared pan and bake 30 minutes.  (Brownies may appear to
  be underbaked but will set when chilled).  Cool. Do not worry if sides are
  slightly higher than middle.  Just press sides down as brownies cool.
  
  Drizzle melted white and dark chocolate in a zigzag pattern on top uncut
  brownies.  Allow to rest at room temperature 1/2 hour.  Cut into squares.
  Chill.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Herb and oil Marinade
 Categories: Sauces
      Yield: 1 servings
 
      1 x  Juice and rind of 1 Orange        1/4 c  Lemon Juice
    1/4 c  Vegetable Oil                     1/2 ts Ginger
    1/2 ts Sage                                1 x  Clove of garlic, minced
      1 x  Freshly ground pepper          
 
  Combine ingredients.  Allow meat to marinate in shallow glass dish for 4
  hours in refrigerator.  Baste with marinade during broiling or barbequing.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Mango Salsa
 Categories: Sauces
      Yield: 4 servings
 
      1 ea Mango                               1 ea Jalapeno Peppr
      2 tb Fresh Corriander                    1 ea Juice of 1 lemon
      1 ts Olive oil                      
 
  Dice Mango, jalapeno pepper and fresh coriander very finely.  Combine. Add
  lime juice and olive oil.  Serve the soup with a generous dollop of sour
  cream and another generous dollop of Mango Salsa on top of the sour cream.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pina Colada Wedges
 Categories: Desserts, Cakes
      Yield: 6 servings
 
      8 oz Package Cream cheese softe        1/3 c  Sugar
      2 tb Rum                             3 1/2 c  Thawed Cool Whip
  8 1/4 oz Pineapple Syrup Crushed         2 2/3 c  7 oz Angel flake Coconut
 
  Beat cream cheese with sugar and rum until smooth.  Fold in 2 cups of the
  whipped topping, pineapple with syrup and 2 cups of the coconut, spread in
  8 inch layer pan lined with plastic wrap. Invert pan onto serving plate,
  remove pan and plastic wrap.  Spread with remaining whipped topping and
  sprinkle with remaining coconut. Freeze until firm, about 2 hours. Cut into
  wedges Garnish with pineapples and cherries if desired.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pina Colada Sorbet
 Categories: Desserts
      Yield: 9 servings
 
      2 cn 14. oz Crush Pineapple            1/2 c  Cream of Coconut
    1/3 c  Granulated Sugar                  1/3 c  Water
    1/4 c  Dark Rum                       
 
  Place undrained pineapple and cream of coconut in largecontainer.  Combine
  sugar and water.  Bring to boil over medium heat and boil 1 minute.  Cool.
  Add sugar syrup and rum to pineapple mixture.  Freeze  until firm, about 4
  to 6 hours.  Process in blender or food processor until smooth but not
  completely thawed.  Freeze until firm.  Soften lightly before serving.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Gloria Moss Old Fashioned Pumpkin Pie
 Categories: Desserts, Pies
      Yield: 6 servings
 
      1 x  Pastry for 9 in pie crust           1 x  Beaten egg
      1 c  Dark brown sugar                    1 x  Pinch of Salt
      1 tb All purpose flour                   2 ts Cinnamon
      1 ts Ground ginger                     1/2 ts Ground cloves
    1/2 ts Ground allspice                   1/2 ts Grated Nutmeg
      3 ea Eggs, beaten                        1 cn 14 oz Mashed Cooked Pumpkin
  1 1/2 c  Milk                                3 ts Brandy or rum
      1 x  Whipped cream, garnish         
 
  Line a deep 9 inch pie plate with pastry.  Flute edges and brush bottom of
  pastry with beaten egg.  Refridgerate. To prepare filling, combine sugar,
  salt, flour, cinnamon, ginger,cloves, allspice and nutmeg. Stir in beaten
  eggs.  Combine pumpkin (2 cups) and milk. Add to filling mixture. Chill
  well. Add brandy or rum to filling; pour into pie shell. Bake at 450
  degrees F for 10 minutes, lower heat setting to 400 degrees F and bake for
  1/2 hour
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Ceasar Salad
 Categories: Salads
      Yield: 2 servings
 
     20 ea Large romaine leaves                1 ea Head lettuce
      1 c  French bread cut 1/2 in cube        1 ea Large garlic clove
      1 ea Egg                               1/4 ts Salt
    1/2 ea Juice of one lemon                1/4 c  Olive oil
    1/2 ts Worcestershire sauce              1/4 c  Grated romano cheese
      1 ea Fresh ground pepper to taste   
 
  Wash and dry lettuce.  Wrap and refridgerate.  Warm bread cubes in 275
  degree F oven, tossing until hard and dry but not burnt.  Mash garlic into
  side of large salad bowl.  Ease egg into boiling water and boil exactly 1
  minute, then crack into bowl, breaking it up with fork.  Add salt.  Add
  lemon juice, olive oil and worcestershire.  Mix well.  (Makes about 1/2 cup
  dressing.)  Add lettuce leaves, tossing to coat thoroughly.  Add Romono and
  pepper.  Toss again.  Arrange on 2 dinner plates.  Garnish with croutons
  Makes 2.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Curry Dip
 Categories: Dips
      Yield: 1 servings
 
  1 1/2 c  Mayonnaise                          3 tb Chilli Sauce
      2 tb Curry Powder                      1/4 ts Salt
    1/4 ts Pepper                              1 tb Garlic Powder
      1 tb Finely chopped onion                1 tb Worcestershire sauce
 
  Mix all ingredients together.  Keeps well in covered container in fridge
  for several weeks.  Makes approximately 1 3/4 cups
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cucumber In Sour Cream Salad
 Categories: Salads
      Yield: 1 servings
 
      1 ea Med Cucumber thin sl 3 cups         1 ts Salt
    1/2 c  Sour cream                          1 tb White vinegar
      2 ea Drops of Tabasco                    2 tb Chopped chives
      1 ts Dill seed or fresh chop dill        1 ea Dash of pepper
 
  Sprinkle the cucumber with salt.  Let stand 30 minutes.  Drain thoroughly.
   Dry on peper towel.  Combine sour cream, vinegar, tabasco, chives, dill
  seed and pepper.  Pour over cucumber.  Chill well before using.  Garnish
  with fresh dill.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Best Banana Bread
 Categories: Desserts
      Yield: 1 servings
 
    1/2 c  Butter                              1 c  Sugar
      2 ea Eggs, beaten                        4 ea Bananas, finely crushed
  1 1/2 c  Flour                               1 ts Soda
    1/2 ts Salt                              1/2 ts Vanilla
 
  Cream together butter and sugar.  Add eggs and crushed bananas.  Combine
  well.  Sift together flour, soda and salt.  Add to creamed mixture.  Add
  vanilla.  Pour into greased and floured loaf pan.  Bake at 350 degrees for
  60 minutes.  Keeps well, refridgerated.  Yield 1 Loaf.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Artichoke Spinach Dip
 Categories: Dips
      Yield: 1 servings
 
  1 1/2 oz 340ml Jr Artichokes drained        10 oz Bag spinach
    3/4 c  Mayonnaise                          3 tb Lemon juice
    1/2 ts Grated lemon rind                   1 ea Tabasco to taste
      1 ea Salt and pepperr               
 
  Chop artichoke hearts in food processor fitted with steel blade.  Set
  aside.  Wash spinach well.  Blanch in boiling water; drain; squeeze dry and
  chop in food processor.  Add chopped artichoke hearts and remaining
  ingredients and process just until blended.  Prepare a day in advance.
  Serve with vegetable sticks.  Yield 2 1/2 cups.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Artichoke Soup
 Categories: Soups
      Yield: 4 servings
 
     19 oz Artichoke hearts drained        1 1/2 c  Chicken broth
      1 tb Lemon juice                       1/2 ts Salt
      1 ea Dash of white pepper                1 c  18% Table cream
      1 ea Thin slices of lemon           
 
  Puree artichokes and chicken broth.  Place in saucepan with lemon juice,
  salt and pepper.  Heat just to boiling.  Remove from heat and stir in
  cream.  Chill Soup.  If hot is required, reheat, but to not boil.  Garnish
  with lemon slices.  Yield 4-6 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Mushroom Cups
 Categories: Appetizers
      Yield: 32 servings
 
      1 c  Chopped onions                      2 c  Chopped mushrooms
      3 tb Margarine                         1/2 c  Chopped parsley
      2 ea Egg Yolks                         3/4 c  Grated mozzarella cheese
    1/2 c  Grated parmasean cheese             1 ts Salt
      8 ea Sliced white bread                1/2 c  Melted Butter
 
  Saute onions and mushrooms in margarine.  Remove from heat.  Add parsley,
  eggs, cheeses and seasoning.  Combine well.
  
  Trim crusts from bread and cut into 4 equal squares.  Roll pieces flat with
  a rolling pin.  Dip bread in melted butter and arrange in miniture muffin
  tins.  Fill each with mushroom-cheese mixture.  Bake 350 degrees for 20-25
  minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Marions Best ever Apple Pie
 Categories: Pies, Desserts
      Yield: 8 servings
 
-----------------------------------PASTRY-----------------------------------
      2 c  All purpose flour                   3 oz Ea Cold butter and cold lard
      5 tb Ice cold water                

----------------------------------FILLING----------------------------------
      5 ea Large tart apples (spy)             1 ts Ground cinnimon
    1/2 c  Brown Sugar                         2 tb Lemon juice
      1 ts Heaping of bread crumbs       

----------------------------------EGG WASH----------------------------------
      1 ea Egg Yolk                            2 tb Milk
 
  To make pastry, cut butter and lard into flour with pastry blender until
  mixture resembles coarse crumbs.  Scatter water on mixture, mixing with
  fork until dough forms a ball.  Wrap in plastic wrap and chill about 30
  minutes.  Divide into 2 balls.  Roll out one portion to fit a 9 inch pie
  pan, leaving 1 inch of pastry at edge.  Preheat oven to 425 degrees F.
  
  Core, peel and thinly slice apples.  Toss with cinnamon, sugar and lemon
  juice in a bowl.  Sprinkle heaping teaspoon flour or bread crumbs evenly
  over pie shell.  Arrange apples slices on top, leaving as little space
  between slices as possible.  Pile slices high but do not mound in centre.
  
  Roll out other half of dough to fit top of pie.  Brush edge of bottom crust
  with egg wash made by blending beaten egg yolk with milk.  Place top layer
  of dough on pie.  Tuck top layer under bottom layer of dough around edge of
  pie.  Crimp edges with fingers to form fluting.  Prick pie with fork in at
  least a dozen places to let steam escape.  Brush with eggwash.
  
  Bake 15 minutes.  Reduce oven temperature to 400 degrees F and bake 15
  minutes, then reduce to 325 degrees F and bake 20 minutes more, or until
  crust is golden brown.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Black Forest Cheesecake Delight
 Categories: Desserts, Cakes
      Yield: 10 servings
 
      1 c  Chocolate wafer crumbs              3 tb Parkay margarine melted
      8 oz (2) Cream cheese softened         2/3 c  Sugar
      2 ea Eggs                                6 oz Semi sweet Choc pieces melt
    1/4 ts Almond extract                     21 oz Can cherry pie fill
      1 ea Frozen whip topping thawed     
 
  Combine crumbs and margarine; press onto botton of 9 inch springform pan.
  Bake 350 degrees for 10 minutes.
  
  Combine cream cheese and sugar, mixing at medium speed on electic mixter
  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 for 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) v8.00
 
      Title: Pisang Goreng
 Categories: Appetizers
      Yield: 4 servings
 
      1 c  All purpose flour                   1 c  Water
      1 ts Baking powder                       1 ea Egg beaten
      1 ea Pinch of salt                       4 ea Ripe Bananas peeled halved
    1/2 c  10% cream                           1 c  Brown Sugar
      1 tb Butter                              2 tb Dark rum
 
  Mix the flour, water, baking powder, egg and salt and let sit for about 20
  minutes.  This is your batter.
  
  Dip the banana halves in the batter and deep fry in vegetable oil at 325
  degrees F for about 5 minutes or until the batter is golden brown.  Remove
  the bananas from the oil and allow to drain.
  
  Meanwhile mix the cream, brown sugar and butter together in a sauce pan and
  cook over medium heat until the sugar has dissoved.  Add the rum and be
  sure the sauce doesn't boil.
  
  Place some vanilla ice cream on a plate.  Place a banana over the ice cream
  and pour a generous amount of rum sauce over the dessert.
  
  Serve while the banana is still hot.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Rumaki Hors D'oeuvres Restaurant
 Categories: Main dish
      Yield: 24 servings
 
      8 ea Sliced side bacon                   8 ea Water chestnuts
      8 ea Chunks of pineapple                 8 ea Bay scallops
     24 ea Toothpicks                          2 tb Vegetable Oil
      4 tb Bottled teriyaki sauce              2 tb Liquid Honey
 
  Cut bacon slices into thirds.  Wrap each water chestnut, pineapple chunk
  and scallop with a piece of bacon and secure with a toothpick.
  
  In a frying pan, heat vegetable oil and saute bacon wrapped morsels over
  medium heat until bacon is crisp.  Drain fat from pan.  Add teriyaki sauce
  and honey, mix well and continue cooking over medium high heat until sauce
  thickens slightly and bacon wrapped morsels are glazed with the sweet
  sauce.  Makes 24 hors d'oeuvres.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Szechwan Beef
 Categories: Appetizers
      Yield: 4 servings
 
    1/2 lb Boneless sirloin steak 1in          2 tb Clarified butter
      2 ea Cloves garlic finely chopped        4 ea Shallots, finely chopped
      1 ts Ginger                            1/4 ts Chili pepper
    1/2 ts Chili paste oriental               16 ea Snow peas julienned
      1 ea Red sweet pepper julienned          4 ea Green onions, sliced
 
  Saute steak cubes, garlic, shallots and ground ginger in clarified butter
  for 2 minutes.  Add chili pepper, chilipaste and very thin strips of snow
  peas and pepper; stir fry 2 minutes.  Add green onions with 1 minute to go
  in cooking time.  Makes 4 small servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Honey garlic dressing
 Categories: Salads
      Yield: 5 servings
 
      3 ea Egg Yolks                           4 c  Olive oil
      1 tb Paprika                             1 tb Crushed black pepper
  1 1/2 tb Salt                                1 tb Fresh purred garlic
    1/2 c  Honey                             3/4 c  Tarragon
    3/4 c  Red wine vinegar               
 
  In a large bowl, beat the egg yolks.  Slowly add the oil while whisking to
  make a basic mayonnaise.  It will work only if you add the oil very, very
  slowly at first.  You can also use a food processor to make this dressing,
  but again, you must add the oil ever so slowly to get the desired
  consistency.
  
  Once the mayonnaise is made, add all the ingredients except the vinegars.
  Make sure the the dressing is well mixed and ingredients are evenly
  distributed throughout.
  
  Slowly stir in the tarragon vinegar and then the red wine vinegar, making
  sure that they are evenly blended.  This dressing must be stored in the
  fridge or it will spoil. Yield 5 cups
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Honey and Garlic Dressing 2
 Categories: Salads
      Yield: 6 servings
 
  1 1/2 c  Mayonnaise                        1/4 c  Red Wine Vinegar
      3 tb Liquid Honey                        2 ea Garlic cloves, crushed
      1 tb Dijon mustard                       1 tb Worcestershire sauce
      1 ts Tabasco                             1 ea Salt and Pepper to taste
 
  Mix all the ingredients together with a wire whisk (remember this month is
  dedicated to exercise and diet) and allow to sit in the fridge overnight.
  
  Pour the dressing over a salad composed of iceberg lettuce, red and green
  pepper strips, sliced radishes, cucumber and chopped parsley. Yield 6-8
  portions
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Butter ginger sauce for pasta
 Categories: Sauces
      Yield: 4 servings
 
    1/2 c  Butter                              3 tb Grated fresh giner
      4 ea Garlic cloves finely chopped      1/2 ts Hot red pepper flakes
      1 ts Dried basil                         4 ea Whole gr onions finely chop
      1 ea Fresh black pepper                1/4 c  Fresh grated parmaesam
 
  Melt butter in a medium skillet.  Add everything except cheese and cook
  until garlic is tender, about 4 minutes.  Combine hot pasta, toss with
  cheese and serve.  Makes 4 servings.
  
  Pasta suggestions:  3/4 lb Capellini, spaghettini or linguine.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pasta Primavera
 Categories: Main dish
      Yield: 4 servings
 
    1/2 c  Salted butter                       3 c  35% cream
      2 ts Fresh black pepper                1/2 c  Tomato sauce
    2/3 c  (tl)carrots, zucchini, broc.        1 ea Enough fettuccine for 4
      2 ea Egg yolks                           2 tb Cream
 
  Melt the butter in a large sauce pan.  Add the cream and the pepper. Bring
  to a simmer.
  
  Add the tomato sauce and the precooked vegetables.
  
  Stir in the cooked pasta.  Remember to cook it al dente still slightly firm
  to the bite.
  
  Whip the egg yolks with a fork and mix them into the cream.
  
  Whisk the mixture into the cream sauce and pasta.  This will serve as a
  thickner.  Make sure the pasta is completely coated with the sauce and
  serve with some parmesan cheese.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Blue Cheese Salad
 Categories: Salads
      Yield: 6 servings
 
      1 c  Sour Cream                          1 c  Mayonnaise
      1 tb Dry mustard                         1 tb Oregano
      1 tb Fresh Ground black pepper           4 oz Blue cheese
    1/2 tb Garlic oil                          1 tb Lemon juice
      1 ea Package fresh spinach          
 
  Blend the sour cream and mayonnaise together in a bowl.  Stir in the
  mustard, oregano and black pepper.
  
  Crumble the blue cheese and stir into the dressing.  Add the garlic oil and
  lemon juice and whisk into the dressing.
  
  Pour some of the dressing over the spinach and serve.  When we are off our
  collective diet, we can add other garnishes such as cheese, sprouts,
  croutons, bacon ....the list of fattening goodies will be endless. Yield
  6-8 portions
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Sole Romesco
 Categories: Fish
      Yield: 4 servings
 
      4 ea Fillet of sole                    1/2 c  Flour
      1 ea Salt and Pepper to tast           1/2 c  Oil

-----------------------------------SAUCE-----------------------------------
      2 ea Tomatos, peeled, chopped            4 ea Chili peppers, chopped
     10 ea Toasted hazelnuts                   3 ea Garlic, chopped
      2 tb Chopped fresh mint                1/2 ts Salt
    1/4 c  Olive oil                         1/4 c  Dry sherry
      2 tb Vinegar                             1 ea Vinegar
 
  To make sauce, in a blender or food processor, blend tomatoes, chilies,
  hazelnuts, garlic, mint and salt.  Add half the oil, drop by drop, until
  mixture is thick.  With motor running, add rest of oil in a steady steam.
  Turn off motor.  Stir in sherry and vinegar.  Set aside.
  
  Rince and dry sole. Combine flour and salt, pepper.  Dust fillets with
  seasoned flour and dip in oil or butter.  Place fillets on hot barbecue
  grill.  After 2 to 3 minutes, turn carefully with a metal spatula.  After
  another 2 to 3 minutes turn fillets again.
  
  While fish is cooking, pour sauce in a bowl and sprinkle with parsley.
  Serve spooned over piping hot fillets.  Makes 4 servings
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Old Fashioned Coconut Oatmeal Cookies
 Categories: Cookies, Desserts
      Yield: 36 servings
 
      1 c  Butter                              1 c  Granulated Sugar
    1/2 c  Brown sugar                         1 ea Egg
      1 c  Flour                               1 c  Old Mill Oates
    1/4 c  Wheat Germ                        3/4 c  Coconut
      1 ts Baking powder                       1 ts Baking Soda
  1 1/2 c  Chocolate Chips or raisins     
 
  Cream butter, sugars and egg together thoroughly.  Add flour, oats, wheat
  germ, coconut, baking powder and baking soda.  Mix well.  Stir in raisins.
  Drop by teaspoonfuls onto lightly greased baking sheets.  Flatten slightly
  with floured fork.  Bake at 350 degrees for 12-15 minutes or until golden.
  Makes about 3 dozen.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chedder Cheese Casserole Bread
 Categories: Breads
      Yield: 2 servings
 
      1 ts Sugar                               1 c  Warm water
      1 pk Dry yeast                           1 c  Warm milk
      2 tb Butter                              1 ea Egg beaten
      4 c  Flour                               2 c  Shredded sharp chedder
      1 tb Salt                           
 
  Dissolve sugar in warm water in large mixer bowl.  Sprinkle in yeast.  Let
  stand 10 minutes, then stir well.  Stir in warm milk, butter and beaten
  egg.  Combine 2 cups flour, cheese and salt.  Stir well to blend.  Add
  flour cheese mixture and beat with electric mixer on medium speed for 5
  minutes.  Add remaining flour, beating well with wooden spoon.  Cover and
  let rise in warm place until doubled (about 45 minutes).  Stir down and
  turn into two well greased 1 quart casseroles.  Let rise until doubled
  (about 30 minutes).  Bake at 375 degrees for 30-40 minutes.  Remove from
  casseroles immediately and cool on wire racks.  Makes 2 round loaves.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Batter Rolls
 Categories: Breads
      Yield: 18 servings
 
      1 ts Granulated Sugar                  1/2 c  Warm water
      1 pk Dry yeast                       1 1/2 c  Milk
    1/4 c  Granulated sugar                  1/4 c  Shortening
      2 ts Salt                                2 ea Egg
  3 3/4 c  Flour                          
 
  Disolve 1 tsp sugar in warm water in lrge bowl.  Sprinkle in yeast.  let
  stand 10 minutes, then stir well.  Combine milk, 1/4 cup sugar, shortening
  and salt in saucepan.  Heat until lukewarm and shortening is melted.  Stir
  well.  Add to yeast mixture.  Add 2 3/4 cups flour and beat vigorously with
  wooden spoon or electric mixer until smooth.  Gradually stir in remaining 1
  c flour.  Batter will be soft.  Cover with tea towel.  Let rise in warm
  place until doubled about 1 hour.  Stir down dough and let stand 10
  minutes.  Fill greased muffin cups 1/2 full.  Let rise until doubled 45
  minutes.  Bake at 375 degrees for 20-25 minutes or until golden. Turn out
  of pans immediately. Serve warm and cool.  Makes about 18 rolls.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Fried Spinach (Rau Muong Xao)
 Categories: Oriental, Vegetables
      Yield: 4 servings
 
      6 oz Rump steak                          1 ea Medium onion
      1 ts Black pepper                    1 1/2 tb Fish sauce (nuoc mam)
      1 tb Cornstarch                          1 ea Fresh Spinach
      1 ea Large tomato                        1 ea Clove of garlic
      3 tb Oil                            
 
  Trim any fat from steak.  Sliced thinly.  Chop onion finely and combine
  with meat, 1/2 teaspoon pepper, 1/2 tablespoon fish sauce and cornstarch.
  Rinse spinach and cut each leaf into 3 pieces.  Slice tomato into thin
  wedges and crush garlic.
  
  Heat 1 1/2 tablespoons of oil in a frying pan.  Add remaining garlic and
  stir fry until fragrant.  Add spinach and stir fry for 3 minutes.  Add
  remaining fish sauce and tomato.  Stir fry 2 minutes, then remove to a
  heated serving platter.  Heat remaining oil in frying pan. Add meat and
  stir fry for 5 minutes.  Add 2 tablespoons waterif meat sticks to pan.
  Remove meat from pan and sprinkle over spinach.  Sprinkle with pepper and
  serve.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: French Onion Dip
 Categories: Dips, Appetizers
      Yield: 4 servings
 
    1/2 c  Mayonnaise                          2 c  Sour cream
      1 pk Knorr french onion soup mix    
 
  Stir all ingredients until well mixed. Cover and chill 1 hour. Makes 2 1/2
  cups
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Processor Hollandaise Sauce
 Categories: Sauces
      Yield: 4 servings
 
    1/2 ea Juice from 1/2 lemon                1 x  Pinch salt
      1 x  Pinch of white pepper             1/2 c  Melted butter
    1/2 c  Corn oil or peanut oil         
 
  Place lemon juice, egg, salt and pepper in bowl of food processor. Blend
  for 1 to 3 seconds. Add butter while still running, then add corn or peanut
  oil. Blend in processor for 20 seconds until smooth and uniform
  
  Variations:
  
  Mouseline sauce: As per Hollandaise and fold in 1/2 cup of heavy
  cream(beaten to stiffen)
  
  Figaro sauce: As per Hollandaise and blend in 2 tbsp of tomato puree and 1
  tbsp minced parsley.
  
  Mustard Hollandaise: As per Hollandaise and blend in 2 tbsp dijon mustard.
  
  Maltaise Sauce: As per Hollandaise and stir in 1/2 tsp finely grated orange
  rind.
  
  All very good sauces for seafood or vegetables
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Rhubarb and Nut Streusel Cake
 Categories: Desserts
      Yield: 4 servings
 
  1 1/2 c  Sugar/divided                       3 tb Corn starch
      3 c  Diced fresh rhubarb               3/4 c  Milk
      1 tb Vinegar                         2 1/4 c  All-purpose flour
    3/4 c  Butter                            1/2 ts Baking powder
    1/2 ts Baking soda                       1/2 c  Finely chopped nuts
      1 ea Egg(beaten)                    
 
  Combine 3/4 cup sugar and corn starch in medium sauce. Stir in rhubarb.
  Cook and stir over medium heat until mixture comes to a boil and thickens.
  Cool and set aside. Stir together milk and vinegar and set aside. Combine
  flour and remaining 3/4 cup sugar. Cut in butter until mixture is crumbly
  and set 1/2 cup of mixture aside. To remainder add baking powder, baking
  soda and nuts. Combine egg and milk mixture and add to dry ingredients,
  stir until just moistened.
  
  Spread 2/3 of the batter over the bottom and sides of a buttered 9" spring
  form pan. Spoon rhubarb filling over batter. Drop remaining batter over
  rhubarb by spoonful, sprinkle with reserved streussel mixture.
  
  Bake in preheated 350 F oven 50 minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Guacamole
 Categories: Dips
      Yield: 5 servings
 
      1 ea Yellow onion quartered              1 ea Juice of 1/2 a lemon
    1/3 c  Mayonnaise                        1/2 ts Crushed chili peppers
    1/2 ts Salt                                2 ea Ripe avocados, halved pitted
 
  Put the metal blade chopping in your food procesor, then place the onion,
  lemon juice, mayonnaise, chili peppers and salt in the work bowl.  Run the
  processor nonstop for 10 seconds.  The onion should be minced, and the
  other ingredients blended together.
  
  Use a tablespoon to scoop out large chunks of avocado into the work bowl.
  Clean out each avocado shell as thoroughly as possible.  Distribute the
  chunks of avocado around the chopping blade of the food processor.  Pulse
  process two or three times, until the mixture is churned, but lumpy (like
  cottage cheese).
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Fourth Street Rose Rhubarb pie
 Categories: Pies, Desserts
      Yield: 8 servings
 
      2 ea Eggs                              1/2 c  Sugar
    1/4 c  Flour                               2 c  Frozen Strawberries
      1 ea Pie Shell                           2 c  Frozen Rhubarb

-----------------------------STUUESSEL TOPPING-----------------------------
    1/2 c  Sugar                             1/4 c  Shortening
    1/4 c  Butter                              1 ea Pinch of salt
      3 tb Liquid honey                      3/4 c  Flour
 
  Pre heat oven 425 degrees f Wisk eggs in large bowl. Wisk sugar, flour
  until smooth. Set aside.  Cut rhubarb, fold into egg mixture. Put in pie
  shell.  Bake 15 minutes, remove and reduce heat to 350 degrees. Apply
  topping and bake for 40 minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Orange and Onion Salad
 Categories: Salads
      Yield: 4 servings
 
      1 ea Head romaine lettuce                7 oz Mandarin oranges,drained
      1 ea Toasted sliced almonds        

----------------------------------DRESSING----------------------------------
      2 tb Sugar                             1/2 tb Salt
      1 ts Tarragon                          1/4 ts Pepper
      2 ea Dashes Tabasco sauce              1/3 c  Vinegar
      1 ea Egg Yolk                          3/4 c  Vegetable oil
    1/2 ts Dijon mustard                  
 
  Place sugar, salt, tarragon, pepper, tabasco, mustard in blender.  Slowly
  add vinegar and blend well.  Add egg yolk, and with blender running, slowly
  add oil.  Blend until desired consistency.  Let dressing sit in a jar for 1
  hour before using, to blend flavours.  Shake well before using.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chinese-Style Spareribs
 Categories: Appetizers, Main dish
      Yield: 12 servings
 
    1/2 c  Butter or Margarine                 1 ea Med. Clove Garlic *
      1 ea Env. Soup Mix **                   16 oz (1 Can) Tomato Puree
    1/2 c  Brown Sugar                       1/4 c  Imported Soy Sauce ***
    1/4 c  White Vinegar                     1/4 c  Chili Sauce
      5 lb Spareribs ****                 
 
  *     Garlic Clove should be finely chopped. ** You can use the following
  soup mixes in this recipe: Onion, Onion- *** For best Taste use the
  Imported Soy sauce.  Domestic can be used but **** Country style spareribs
  can be used, but baby back ribs are the best.
  Preheat oven to 375 degrees F. In large saucepan, melt butter and cook
  garlic with onion recipe soup mix over medium heat until garlic is golden.
  Stir in tomato puree, sugar, soy sauce, vinegar and chil sauce. Bring to a
  boil, then simmer, stirring occasionally, 15 minutes. Meanwhile,in large
  aluminium foil-lined baking pan or broiler rack, arrange spareribs, meaty
  side up, and bake 20 minutes.  Brush spareribs generously with sauce, then
  continue baking, meaty side up, brushing occasionally with remaining sauce,
  50 minutes, or untl spareribs are done. Makes about 12 Appetizer or 7 main
  dish servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Beer Batter Fried Veggies 'N' Things
 Categories: Appetizers
      Yield: 4 servings
 
      1 x  Oil                                 1 ea Env. Golden Onion Soup Mix
      1 c  Unbleached All-purpose Flour        1 ts Baking Powder
      2 ea Large Eggs                        1/2 c  Beer, Any regular Beer
      1 tb Prepared Mustard                    1 x  Vegies 'n' Things *
 
  *     Sugguested Veggies 'n' Things:
  In deep fat fryer, heat oil to 375 degrees F. Meanwhile, in large bowl,
  beat golden onion recipe soup mix, flour, baking powder, eggs, mustard and
  beer until smooth and well belnded.  Let batter stand 10 minutes. Dip
  Sugguested Veggies 'n' Things into bater, then carefully drop into hot oil.
  Fry, turning once, until golden brown; drain on paper towels. Serve warm.
  Makes about 4 cups vegies 'n' things.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pasta Di Pina
 Categories: Appetizers, Main dish
      Yield: 4 servings
 
      3 tb Olive Oil                           4 ea Med. Cloves Garlic *
      2 tb Fresh Bread Crumbs                1/8 ts Pepper
      1 ea Env. Golden Onion Soup Mix      3 1/2 c  Water
      6 oz Uncooked Fine Egg Noodles           2 tb Finely Chopped Parsley
      1 x  Grated Parmesan Cheese         
 
  *  Garlic cloves should be finely chopped.
  In medium skillet, heat oil and cook garlic with bread crumbs over medium
  heat, stirring constantly, until garlic and bread crumbs are golden.  Stir
  in pepper; set aside. In large saucepan, thoroughly blend golden onion
  recipe soup mix with water. Bring to a boil, then stir in uncooked noodles.
  Simmer uncovered stirring frequently, 7 minutes or until noodles are
  tender. (DO NOT DRAIN!) remove from heat, then toss with bread crumb
  mixture and parsley.  Sprinkle with cheese and serve. Makes about 4
  appetizer or 2 main-dish servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Fisherman's Bouillabaisse
 Categories: Soups, Main dish
      Yield: 4 servings
 
    1/4 c  Olive Oil                           2 ea Med. Cloves Garlic Fine Chop
      1 c  Water                             1/2 c  Dry White Wine
      1 ea Env. Soup Mix *                     1 tb Finely Chopped Parsley
      1 ts Thyme Leaves                   14 1/2 oz (1 can) Tomatoes **
  1 1/2 lb Lobster Tails ***                   1 lb Fish ****
      6 ea Clams, Well Scrubbed                6 ea Mussels, Well Scrubbed
 
  *       Soup mixes to be used.  Choose one.  Onion or Onion-Mushroom. **
  Canned tomatoes should be whole peeled tomatoes, undrained and *** There
  should be about 3 lobster tails that are cut into 3-inch **** Fish that can
  be used.  Choose one.  Red Snapper, cod, hallibut, or
  In large saucepan or stockpot, heat oil and cook garlic over medium heat
  until golden.  Add water, wine, onion recipe soup mix, parsley, and thyme,
  blend thoroughly.  Stir in tomatoes.  Bring to a boil, then simmer covered
  15 minutes.  Add lobster and fish and simmer 10 minutes.  Add clams and
  mussels and simmer an additional 5 minutes or until shells open.  (DISCARD
  ANY UNOPENED SHELLS).  Serve, if desired, with bread or rolls. Makes about
  4 (2 cup) servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Hearty Meatless Chili
 Categories: Soups, Main dish
      Yield: 4 servings
 
      1 ea Env. Soup Mix *                     4 c  Water
     16 oz (1 can) Chick Peas **              16 oz (1 can) Red Kidney Beans ***
 14 1/2 oz (1 can) Tomatoes ****               1 c  Lentils, Rinsed & Drained
      1 ea Large Stalk Celery *****            1 tb Chili Powder
      2 ts Ground Cumin                        1 ea Med. Clove Garlic Fine Chop
    1/4 ts Crushed Red Pepper             
 
  *      One of the following soup mixes can be used.  Onion, Onion-Mushroom,
  **     Use either chick peas or garbanzos, rinsed and drained. *** Rinse
  and drain the Kidney beans. **** Tomatoes should be whole peeled tomatoes
  UNdrained and chopped. ***** Celery stalk should be coarsely chopped.
  In large saucepan or stockpot, combine all ingredients.  Bring to a boil,
  then simmer, covered, stirring occasionally, 20 minutes or until lentils
  are almost tender.   Remove cover and simmer, stirring occasionally, an
  additional 30 minutes or until liquid is almost absorded and lentils are
  tender.  Serve, if desired, over hot cooked brown or white rice and top
  with shredded cheddar cheese. Makes about 4 (2 cup) servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Homestyle Zucchini & Tomatoes
 Categories: Vegetables
      Yield: 4 servings
 
      2 tb Oil                                 1 ea Med Clove Garlic Fine Chop
  4 1/2 c  Thinly Sliced Zucchini         14 1/2 oz (1 Can) Tomatoes *
      1 ea Env. Soup Mix **                1 1/4 ts Basil Leaves
 
  *     Tomatoes should be whole peeled tomatoes, drained and chopped. **
  Choose one of the Following Soup mixes to be used:  Golden Onion or
  In large skillet, heat oil and cook garlic with zucchini over medium-high
  heat 3 minutes.  Stir in tomatoes, then golden onion recipe soup mix,
  thoroughly blended with reserved liquid and basil.  Bring to a boil, then
  simmer, stirring occasionally, 10 minutes or until zucchini is tender and
  sauce is slightly thickened. NOTE: You can use 1/4 t garlic powder for
  clove of garlic. MICROWAVE DIRECTIONS: In 2-quart casserole, combine
  zucchini with tomatoes.  Stir in golden onion recipe soup mix thoroughly
  blended with reserved liquid, garlic and basil. Heat covered at HIGH (Full
  Power) 5 minutes, stirring once.  Remove cover and heat 4 minutes on HIGH
  (Full Power) or until zucchini is tender, stirring once. Let stand covered
  2 minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Onion-Cheddar Bread
 Categories: Breads
      Yield: 4 servings
 
  2 1/2 c  Unbleached All-Purpose Flour        1 c  Whole Wheat Flour
      1 pk Active Dry Yeast                  1/3 c  Warm Water (110-115 Degrees)
    1/2 c  Orange Juice                      1/2 c  Water
      2 tb Butter Or Margarine *               1 ea Env. Onion Soup Mix
      1 tb Sugar                               1 ts Salt
      5 oz Shredded Cheddar Cheese             1 x  Melted Butter Or Margarine
 
  *   Butter or margarine should be cut into small pieces.
  In medium bowl, combine flours and set aside. In large bowl, dissolve yeast
  in warm water.  Add orange juice, water, butter, onion recipe soup mix,
  sugar, salt, and 2 cups flour mixture. Mix until smooth. Stir in enough of
  the remaining flour mixture until soft dough is formed and it pulls away
  from the sides of the bowl. Turn dough onto lightly floured board, then
  knead until smooth and elastic, about 10 minutes. Cover and let rise in
  warm place until doubled, about 1 hour. (Dough is ready if indentation
  remains when touched) Preheat oven to 375 degrees F. Punch down dough, then
  turn onto lightly floured board. Press into 10 x 8-inch rectangle; top with
  1 cup cheese. roll, starting at 8-inch side, jelly-roll style; pinch ends
  to seal.  Place in 9 x 5 x 3-inch loaf pan, seam side down. Brush with
  melted butter, then top with remaining cheese. Bake 45 minutes or until
  bread sound hollow when tapped. Remove to wire rack and cool completely
  before slicing. Makes 1 loaf.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Sweet 'n' Spicy Onion Glaze
 Categories: Sauces
      Yield: 2 servings
 
      1 ea Env. Onion Soup Mix                20 oz (1 Jar) Apricot Preserves
      8 oz (1 C) Salad Dressing *         
 
  *     Choose one of the following Salad Dressings: Russian or Sweet 'n'
  In small bowl, blend all ingredients.  Use as a glaze for chicken,
  spareribs, kabobs, hamburgers or frankfurters.  Brush on during the last
  half of cooking. Makes about 2 1/2 C glaze
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: All-In-One Tuna Casserole
 Categories: Main dish, Fish
      Yield: 4 servings
 
      1 ea Env. Golden Onion Soup Mix      1 1/2 c  Milk
     10 oz Frozen Peas & Carrots *             8 oz Medium Egg Noodles **
  6 1/2 oz Tuna, Drained & Flaked              2 oz Shredded Chedar Cheese ***
 
  *    Frozen Peas & Carrots should be thawed. ** Egg Noodles should be
  cooked and drained. *** Cheese should equal 1/2 C
  Preheat oven to 350 degrees F. In large bowl, blend golden onion recipe
  soup mix with milk; stir in peas & carrots, cooked noodles and tuna. Turn
  into greased 2-quart oblong baking dish, then top with cheese. Bake 20
  minutes or until bubbling.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Peanut butter Rocky Road
 Categories: Desserts
      Yield: 8 servings
 
      6 oz (1 Pk) Semisweet Choc. Chips        6 oz (1 pk) Butterscotch Chips
    1/2 c  Peanut Butter                       3 c  Miniature Marshmallows
    1/2 c  Salted Peanuts                 
 
  Place Chocolate chips, butterscotch chips, and peanut butter in 2-Qt bowl.
  Microwave uncovered on high (100%) until softened, 2 to 2 1/2 minutes. Stir
  until melted and smooth. Mix in marshmallows and peanuts until evenly
  coated.  Spread in buttered square baking pan 8 x 8 x 2-inches. Refrigerate
  until firm, at least 1 hour. Cut into bars, 2 x 1-inch. Makes 32 bars.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Chip Squares
 Categories: Desserts
      Yield: 4 servings
 
    1/2 c  Firmly Packed Brown Sugar         1/2 c  Margarine Softened
      1 ea Large Egg                           1 ts Vanilla
    1/2 c  Unbleached Flour                  1/2 c  Rolled Oats
      1 ts Baking Powder                     1/4 ts Salt
    1/3 c  Semisweet Chocolate Chips         1/4 c  Chopped Nuts
 
  Grease bottom only of square baking dish, 8 x 8 x 2-inches.  Mix brown
  sugar, margarine, egg, and vanilla.  Stir in flour, oats, baking powder,
  and salt.  Spread evenly in baking dish.  Sprinkle with chocolate chips and
  nuts. Microwave uncovered on high (100%), 4 minutes; turn dish one-quarter
  turn. Microwave until no longer doughy, 2 to 3 minutes. Cool; cut into
  about 2 inch squares. Makes 16 Cookies
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Bacon, Cheese, And Tomato Sandwiches
 Categories: Vegetables, Breads
      Yield: 3 servings
 
      3 ea Slices Bacon                        3 ea Slices Rye Bread, Toasted
      2 tb Mayo. or Salad Dressing           1/2 ts Dried Dill Weed
      1 ea Large Tomato, Sliced                3 ea Slices Swiss Cheese
 
  Place bacon on microwave rack in glass dish.  Cover loosely and microwave
  until crisp, 2 1/2 to 3 1/2 minutes. Spread toast with mayonnaise; sprinkle
  with dill.  Place toast slices on serving plate; top with tomato and cheese
  slices.  Crumble bacon and sprinkle over top. Microwave uncovered on high
  (100%) until cheese begins to melt, 1 to 1 1/2 minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chili Dogs
 Categories: Main dish
      Yield: 1 servings
 
      2 ea Frankfurters                        2 ea Frankfurter Buns, Split
    1/3 c  Chili With Beans                    1 ea Fresh Onion, Chopped Opt.
 
  Microwave frankfurters uncovered on high (100%) until warm, 30 to 45
  seconds.  Place 1 frankfurter in each bun on serving plate; spoon chili
  onto frankfurters.  Microwave uncovered until chili is hot, 1 to 1 1/2
  minutes. NOTE: If preparing just one chili dog, microwave uncovered 30 to
  45 seconds. To Make Coney Dogs, Just before serving sprinkle fresh chopped
  onion on the top of the heated chili and serve.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Hobo Buns
 Categories: Main dish, Vegetables
      Yield: 3 servings
 
      2 tb Mayo Or Salad Dressing            1/2 ts Prepared Mustard
      3 ea Kaiser or French Rolls,Split        3 ea Slices Bologna
      1 ea Large Tomato, Sliced                3 ea Green Pepper Rings
      3 ea Slices Cheese                  
 
  Mix mayonnaise and mustard; spread over cut sides of rolls.  Place bottom
  halves of rolls on serving plate.  Top with bologna, tomato, green pepper,
  cheese, and top halves of rolls. Microwave uncovered on high (100%) until
  cheese begins to melt, 1 to 1 1/2 minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Deviled Eggs
 Categories: Main dish
      Yield: 4 servings
 
      3 ea Large Hard Cooked Eggs              2 tb Mayo Or Salad Dressing
    1/2 ts Prepared Mustard                    1 ea Dash Of Pepper
 
  Cut eggs lengthwise into halves.  Slip out yolks and mash with a fork.  Mix
  in remaining ingredients.  Filltes with yolk mixture, heaping it up
  lightly.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Deviled Eggs And Noodles
 Categories: Main dish
      Yield: 4 servings
 
      1 ea Recipe #19 (Deviled Eggs)           2 tb Chopped Onion
      1 tb Margarine Or Butter             2 1/2 c  Noodles, Cooked
      1 c  ( 8 ozs) Dairy Sour Cream         1/3 c  Grated Parmesan Cheese
    1/3 c  Milk                              1/3 c  Sliced Ripe Olives
      2 ts Poppy Seeds                       1/2 ts Salt
 
  Prepare Deviled Eggs according to Recipe 19.  Cover and microwave onion and
  margarine in 1 1/2-Qt casserole on high (100%) until onion is tender, 1 1/2
  to 2 minutes.  Stir in remaining ingredients.  Cover and microwave until
  hot, 5 to 6 minutes. Arrange eggs on noodles. Cover and microwave until
  eggs are hot, 1 to 2 minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Scrambled Eggs Benedict
 Categories: Main dish
      Yield: 4 servings
 
      1 pk Hollandaise Sauce Mix  *            8 ea Thin Slices Canadian Bacon
      4 ea Large Eggs                        1/4 c  Milk
      2 tb Chopped Green Peppers (Opt.)      1/8 ts Salt
      1 ea Dash Pepper                         2 ea English Muffins, Split
 
  *    Sauce packet should weigh 1 1/4 ounces.
  Mix sauce as directed on package in 2-cup glass measure.  Microwave
  uncovered on high (100%), 1 minute; stir.  Microwave until mixture boils
  and thickens, 1 to 1 1/2 minutes, stirring every 30 seconds. Cover and
  microwave bacon on high (100%) on high (100%) until hot, 1 1/2 to 2
  minutes. Beat eggs in 1-Qt casserole. Beat in milk, green pepper, salt and
  pepper. Cover and microwave on high (100%) 2 minutes; stir. Cover and
  microwave until eggs are set but still moist, 1 to 1 1/2 minutes. Place
  muffins, cut sides up on serving plate.  Top each with bacon slices and
  large spoonfull of eggs; spoon sauce over eggs.  Microwave uncovered on
  high (100%) until hot, 1 to 1 1/2 minutes. NOTE:
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Green Beans And Bamboo Shoots
 Categories: Vegetables
      Yield: 4 servings
 
     10 oz (1 pk) Frozen Green Beans *         1 c  Bamboo Shoots **
      1 tb Margarine or Butter               1/4 ts Salt
    1/4 ts Sugar                             1/4 ts Ground Ginger
 
  *     Green beans should be french cut. ** Bamboo shoots shoud be cut into
  1/2-inch pieces.
  Cover and microwave frozen green beans in 1-qt casserole on high (100%)
  until tender, 6 to 7 minutes, drain. Stir in remaining ingredients.
  Microwave uncovered until hot, about 1 minute.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Stuffed Zucchini
 Categories: Vegetables
      Yield: 8 servings
 
      4 ea Med. Zucchini                       3 ea Green Onions, Sliced
      2 tb Butter Or Margarine                 1 ea Slice Bread, Cubed
    1/4 c  Grated Parmesian Cheese             1 ea Med Tomato, Chopped
    1/4 ts Salt                                1 x  Dash Pepper
 
  Cut zucchini lengthwise in halves.  Scoop out pulp, leaving 1/4-inch wall;
  chop pulp and reserve.  Place zucchini shells cut sides down in dish. Cover
  loosely and microwave on high (100%) until crisp tender, about 5 to 6
  minutes. Cover and microwave reserved pulp, the onions and margarine in a 1
  1/2-qt casserole or bowl on high (100%) until tender, 6 to 7 minutes. Stir
  in bread cubes, cheese, tomato, salt and pepper. Turn zucchini shell cut
  sides up; spoon mixture into shells.  Cover loosely and microwave on high
  (100%) until hot, 2 to 3 minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pumpkin Oat Muffins
 Categories: Breakfast, Breads, Muffins
      Yield: 12 servings
 
      1 c  Unbleached Flour, Sifted            2 ts Baking Powder
      1 ts Pumpkin Pie Spice                 1/4 ts Baking Soda
    1/2 ts Salt                              3/4 c  Canned, Mashed, Pumpkin
    1/2 c  Brown Sugar, Packed                 1 ea Large Egg, Slightly Beaten
    1/4 c  Milk                              1/4 c  Vegetable Oil
      1 c  Quick-cooking Oats                1/2 c  Raisins
      1 x  Crumb Topping                  
 
  Sift together flour, baking powder, pumpkin pie spice, baking soda and
  salt; set aside. Combint pumpkin, brown sugar, egg, milk, oil, oats and
  raisins in bowl; blend well. Add dry ingredients all at once, stirring just
  enough to moisten. Spoon batter into grease 3-inch muffin-pan cups, filling
  2/3rds full. Sprinkle with crumb topping. Bake in 400 degree F. oven 18 to
  20 minutes or until golden brown.  Serve hot with homemade jelly or jam.
  CRUMB TOPPING: Combine 1/2 c brown sugar (packed), 1 T unbleached flour,
  1/4 t pumpkin pie spice and 2 T butter or regular margarine in bowl. Mix
  until crumbly.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Bran Muffins-in-waiting
 Categories: Muffins, Breads, Breakfast
      Yield: 6 servings
 
      1 c  Warm Water                      3 1/2 c  Wheat/Oat Bran Cereal
  2 1/2 c  Unbleached All-purpose Flour    2 1/2 ts Baking Soda
    1/2 c  Butter/Margarine, Room Temp.    1 1/2 c  Granulated Sugar
      2 ea Large Eggs                          2 c  Butter/Sour milk.
 
  Mix water with 1 cup cereal. Sift flour with baking soda. In a large bowl,
  beat butter until creamy.  Add sugar 1/2 cup at a time, beating after each
  addition. Blend in eggs, one at a time, beating well after each addition.
  Scrape sides of bowl often. Stir in flour mixture 1/2 cup at a time,
  alternating with butter/sour milk, added 1/2 cup at a time also. Stir in
  soaked bran and the remaining bran cereal. Cover and store in refrigerator
  at least 6 hours before baking. To bake muffins, heat oven to 400 degrees
  F.  Grease 2 1/2-inch Muffin Cups. Stir batter gently. Fill each muffin cup
  with about 1/4 c batter. Bake about 20 minutes, or until nicely browned.
  Remove from pan and serve hot with butter. Makes 6 cups batter or about 24
  2 1/2-inch muffins.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Date Or Raisin Bran Muffins
 Categories: Muffins, Breads, Breakfast
      Yield: 4 servings
 
      1 c  Wheat/Oat Bran cereal             3/4 c  Milk
      1 c  Unbleached All-Purpose Flour    2 1/2 ts Baking Powder
    1/2 ts Salt                              1/4 c  Granulated Sugar
    1/2 c  Seedless Raisins *                1/2 c  Chopped Walnuts
      1 ea Large Egg                         1/4 c  Vegetable Oil
 
  *  Finely chopped pitted dates may be substituted to get Date Muffins.
  Mix cereal and milk.  Let stand a few minutes until most of the milk is
  absorbed. Grease 12 2 1/2-inch muffin cups. Heat oven to 400 degrees F.
  Sift flour, baking powder, salt and sugar into a medium-sized bowl.  Stir
  to mix well.  Add dates/raisins and nuts; toss to mix. Add egg and oil to
  soaked cereal and beat well with a fork.  Pour into flour mixture and stir
  only until dry ingredients are moistened.  Batter will be lumpy. Drop
  batter into prepared pans, filling each cup half to two-thirds full. Bake
  about 30 minutes, or until browned.  Remove from pan and serve hot with
  butter and jelly or preserves.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Corn Meal Muffins
 Categories: Muffins, Breads, Breakfast
      Yield: 4 servings
 
      1 c  Unbleached All-purpose Flour        4 ts Baking Powder
      2 tb Granuleated Sugar                   1 ts Salt
      1 c  Yellow Cornmeal                     2 ea Large Eggs
    1/4 c  Vegetable Oil                  
 
  Grease 12 2 1/2-inch muffin cups.  Heat oven to 425 degrees F. Sift flour,
  baking powder, sugar and salt into medium-sized bowl.  Add cornmeal and
  stir to mix well. In small bowl, beat eggs with fork. Add milk and oil. Add
  all at once to dry ingredients. Stir mixture only until dry ingredients are
  mositened.  Batter will be lumpy. Drop batter from a tablespoon into the
  prepared muffin cups, filling each cup 1/2 to 2/3rds full. Bake 15 to 20
  minutes, or until golden brown.  Remove and serve hot with butter, bacon
  and eggs.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pecan Cinnamon Muffins
 Categories: Muffins, Breads, Breakfast
      Yield: 4 servings
 
  1 1/2 c  Unbleached Flour, Sifted          1/4 c  Sugar
    1/4 c  Brown Sugar, Packed                 2 ts Baking Powder
    1/2 ts Salt                              1/2 ts Ground Cinnamon
      1 ea Large Egg, Slightly Beaten        1/2 c  Vegetable Oil
    1/2 c  Milk                              1/2 c  Chopped Pecans
 
  Sift together flour, sugar, brown sugar, baking powder, salt and cinnamon
  into mixing bowl. Combine egg, oil and mil in small bowl; blend well. Add
  all at once to dry ingredients, stirring just enough to moisten. Stir in
  pecans.  Spoon batter into greased 2 1/2-inch muffin-pan cups, filling each
  2/3rds full. Bake in 400 degree F. oven 20 minutes or until golden brown.
  Serve hot with butter and homemade jelly or jam. Serving Hint: Match the
  mood of your mealtime by using a variety of pretty napkins to line a muffin
  basket.  For a picnic, choose a red and white checked napkin; for special
  dinners, use your finest linen napkins; and for Christmas, of course, a
  bright red napkin.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cranberry Muffins
 Categories: Muffins, Breads, Breakfast
      Yield: 4 servings
 
  2 1/4 c  Unbleached Flour, Sifted          1/4 c  Sugar
    3/4 ts Baking Soda                       1/4 ts Salt
      1 ea Large Egg, Slightly Beaten        3/4 c  Butter/Sour Milk
    1/4 c  Vegetable Oil                       1 c  Chopped Raw Cranberries
    1/2 c  Sugar                          
 
  Sift together flour, 1/4 cup sugar, baking soda and salt into bowl. Combine
  egg, butter/sour milk and oil in small bowl; blend well.  Add all at once
  to dry ingredients, stirring just enough to moisten.  Combine cranberries
  and 1/2 cup sugar; stir into batter. Spoon batter into greased 2 1/2-inch
  muffin-pan cups, filling 2/3rds full. Bake in 400 degrees F. oven 20
  minutes or until golden brow.  Serve hot with butter and homemade jelly or
  jam.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: High-Protein Muffins
 Categories: Muffins, Breads, Breakfast
      Yield: 10 servings
 
  2 1/2 c  40% Bran Flakes Cereal          1 1/2 c  Raisins
  1 3/4 c  Milk                                1 c  Stirred Whole Wheat Flour
      1 c  Soy Flour                           1 c  Toasted Wheat Germ
      4 ts Baking Powder                   1 1/2 ts Ground Nutmeg
    3/4 ts Salt                                4 ea Large Eggs, Slightly Beaten
    2/3 c  Honey                             2/3 c  Vegetable Oil
    1/4 c  Dark Molasses                  
 
  Combine Bran Flakes, raisins and milk in large mixing bowl. Stir together
  whole wheat flour, soy flour, wheat germ, baking powder, nutmeg and salt;
  set aside. Combine eggs, honey, oil and molasses in small bowl; blend well.
  Add egg mixture to soaked bran flakes; mix well. Add dry ingredients all at
  once to bran mixture, stirring just enough to moisten. Spoon batter into
  paper-lined 3-inch muffin-pan cups, filling 2/3rds full. Bake in 350
  degrees F. oven 25 minutes or until golden brown.  Serve hot with butter
  and homemade jelly or jam.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Spicy Apricot Oat Muffins
 Categories: Muffins, Breads, Breakfast
      Yield: 6 servings
 
      2 c  Unbleached Flour, Sifted          1/2 c  Sugar
      3 ts Baking Powder                       1 ts Salt
      2 ts Pumpkin Pie Spice                 1/2 c  Quick-cooking Oats
      1 c  Chopped Dried Apricots            1/2 c  Chopped Walnuts
      2 ea Large Eggs, Slightly Beaten     1 1/3 c  Milk
    1/4 c  Vegetable Oil                  
 
  Sift together flour, sugar, baking powder, salt and pumpkin pie spice into
  large mixing bowl.  Stir in oats, apricots, and walnuts. Combine eggs, milk
  and oil in small bowl; blend well.  Add all at once to dry ingredients,
  stirrin just enough to moisten.  Spoon batter into greased 3-inch
  muffin-pan cups, fill 2/3rds full. Bake in 350 degree F. oven 30 minutes or
  until golden brown.  Serve hot with butter and homemade jam or jelly.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Bacon And Onion Muffins
 Categories: Brunch, Breads
      Yield: 6 servings
 
    1/2 lb Bacon, Diced                      1/4 c  Chopped Onion
  2 1/4 c  Unbleached Flour, Sifted            3 ts Baking Powder
    1/2 ts Baking Soda                       1/2 ts Salt
      2 ea Large Eggs, Slightly Beaten       1/3 c  Milk
      1 c  Dairy Sour Cream                    1 x  Sesame Seeds
 
  Fry bacon until crisp in skillet.  Remove with slotted spoon and drain on
  paper towels. Saute onion in 1 T bacon drippings until tender (do not
  brown).  Set aside to cool. Sift together flour, baking powder, baking soda
  and salt in large mixing bowl. Combine eggs, milk and sour cream in small
  bowl; blend well.  Add all at once to dry ingredients, stirring just enough
  to moisten.  Stir in bacon and sauteed onion. Spoon batter into greased 2
  1/2-inch muffin-pan cups, fill 2/3rds full. Sprinkle with sesame seeds.
  Bake in 375 degree F. Oven 18 to 20 minutes or until golden brown.  Serve
  hot with homemade jelly or jam.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pumpkin Muffins
 Categories: Breakfast, Breads, Brunch
      Yield: 4 servings
 
      1 c  Unbleached Flour, Sifted            2 ts Baking Powder
    1/4 ts Salt                              1/4 ts Ground Cinnamon
    1/4 c  Vegetable Shortening              2/3 c  Sugar
      1 ea Large Egg                         1/2 c  Canned, Mashed Pumpkin
      2 tb Milk                           
 
  Sift together flour, baking powder, salt and cinnamon; set aside. Cream
  together shortening and sugar in mixing bowl until ight and fluffy, using
  electric mixer at medium speed.  Beat in egg. Combine pumpkin and milk in
  small bowl.  Add dry ingredients alternately with pumpkin mixture to
  creamed mixture, stirring well after each addition. Spoon pagger into
  paper-lined 2 1/2-inch muffin-pan cups, filling 2/3rds full. Bake in 350
  degree F. oven 20 minutes or until golden brown.  Serve hot with butter and
  homemade jam.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Oatmeal Muffins
 Categories: Breakfast, Breads, Muffins
      Yield: 5 servings
 
      1 c  Quick-cooking Oats                  1 c  Butter/Sour Milk
      1 c  Unbleached Flour, Sifted            1 ts Baking Powder
    1/2 ts Baking Soda                         1 ts Salt
    1/3 c  Butter or Regular Margarine       1/2 c  Brown Sugar, Packed
      1 ea Large Egg                      
 
  Combine oats and butter/sour milk in small bowl.  Mix well and let stand 1
  hour. Sift together flour, baking powder, baking soda and salt; set aside.
  Cream together butter and brown sugar in mixing bowl, using electric mixer
  at medium speed.  Add egg; beat until light and fluffy. Add dry ingredients
  alterantely with oat mixture to creamed mixture, blending well after each
  addition.  Spoon batter into greased 2 1/2-inch muffin-pan cups, filling
  2/3rds full. Bake in 400 degree F. oven 20 minutes or until golden brown.
  Serve hot with homemade jam or preserves.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Banana-Nut Muffins
 Categories: Breakfast, Brunch, Breads
      Yield: 6 servings
 
      2 c  Unbleached Flour, Sifted            3 ts Baking Powder
    1/2 ts Salt                              1/2 c  Shortening
      1 c  Sugar                               2 ea Large Eggs
  1 1/3 c  Mashed Ripe bananas (3 Med.)        1 c  Chopped Walnuts
 
  Sift together flour, baking powder and salt; set aside. Cream together
  shrtening and sugar in bowl until light and fluffy, using electric mixer at
  medium speed.  Beat in eggs, one at a time, blending well after each
  addition.  Stir in mashed bananas. Add dry ingredients all at once,
  stirring just enough to moisten.  Gently mix in chopped nuts. Spoon batter
  into greased 3-inch muffin-pan cups, filling 2/3rds full. Bake in 350
  degree F. oven 20 minutes or until golden brown.  Serve hot with homemade
  jam or jelly.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Heirloom Raisin Muffins
 Categories: Muffins, Breakfast, Brunch, Breads
      Yield: 4 servings
 
      1 c  Raisins                             1 c  Water
    1/2 c  Butter/Regular Margarine          1/4 c  Sugar
      2 ea Large Eggs                      1 1/2 c  Unbleached Flour, Sifted
      1 ts Baking Powder                  
 
  Combine raisins and water in saucepan.  Bring to a boil, reduce heat and
  cover.  Simmer 20 minutes.  Drain raisins, reserving liquid.  Add enough
  water to reserved liquid to make 1/2 cup.  Cool well. Cream together butter
  and sugar in bowl until light and fluffy, using electric mixeer at medium
  speed.  Add eggs, beat 2 more minutes. Sift together flour and baking
  powder.  Add flour mixture alternately with 1/2 cup of reserved raisin
  liquid into creamed mixture, mixing well after each addition. Stir in
  raisins.  Spoon batter into greased 3-inch muffin-pan cups, filling 2/3rds
  full. Bake in 400 degree F. oven 18 minutes or until golden brown. Serve
  hot with homemade jam or jelly.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Apple Crunch Muffins
 Categories: Breakfast, Muffins, Breads, Brunch
      Yield: 4 servings
 
  1 1/2 c  Unbleached Flour, Sifted          1/2 c  Sugar
      2 ts Baking Powder                     1/2 ts Salt
  1 1/2 ts Ground Cinnamon                   1/4 c  Vegetable Shortening
      1 ea Large Egg, Slightly Beaten        1/2 c  Milk
      1 c  Tart Apples *                       1 x  Nut Crunch Topping
 
  *   Apples are to be washed and cored.  Shred the unpeeled apples for
  recipe.
  Sift together flour, sugar, baking powder, salt and cinnamon into mixing
  bowl. Cut in shortening with pastry blender until fine crumbs form. Combine
  egg and milk. Add to dry ingredinets all at once, stirring just enough to
  moisten.  Stir in apples.  Spoon batter into paper-lined 2 1/2-inch
  muffin-pan cups, filling 2/3rds full.  Sprinkle with nut crunch topping.
  Bake in 375 degree oven 25 minutes or until golden brown.  Serve hot with
  butter and homemade jelly or jam. NUT CRUNCH TOPPING: Mix together 1/4 c
  brown sugar (packed), 1/4 c chopped pecans and 1/2 t ground cinnamon in
  small bowl.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Country Bran Muffins
 Categories: Breakfast, Brunch, Breads
      Yield: 8 servings
 
      1 c  40% Bran Flakes Cereal              1 c  Boiling Water
  2 1/2 c  Unbleached Flour, Sifted        2 1/2 ts Baking Soda
    1/2 ts Salt                              1/2 c  Shortening
  1 1/2 c  Sugar                               2 ea Large Eggs
      2 c  All-Bran Cereal                     2 c  Butter/Sour Milk
 
  Combine 40% Bran Flakes and boiling water in bowl.  Let stand 10 minutes.
  Sift together flour, baking soda and salt; set aside. Cream together
  shortening and sugar in large mixing bowl until light and fluffy, using
  electric mixer at medium speed.  Add eggs, one at a time, beating well
  after each addition. Stir in Bran Flakes mixture and all-bran into creamed
  mixture.  Add dry ingredients alternately with butter/sour milk to creamed
  mixture, mixing just enough to moisten. Spoon batter into well-greased 1
  1/2-inch muffin-pan cups, filling 2/3rds full. Bake in 400 degree F. oven
  25 minutes or until golden brown.  Serve hot with butter and jam. NOTE:
  Batter can be stored for a few days in the refrigerator.  Bake as directed.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Molasses Refrigerator Muffins
 Categories: Muffins, Breads, Brunch
      Yield: 12 servings
 
      4 c  Unbleached Flour, Sifted            2 ts Baking Soda
      1 ts Salt                                1 ts Ground Cinnamon
      1 ts Ground Ginger                     1/4 ts Ground Cloves
    1/4 ts Ground Allspice                   1/4 ts Ground Nutmeg
  1 1/3 c  Vegetable Shortening                1 c  Sugar
      4 ea Large Eggs, Slightly Beaten         1 c  Molasses
      1 c  Butter/Sour Milk                    1 c  Raisins
 
  Sift together flour, baking soda, salt, cinnamon, ginger, cloves, allspice
  and nutmeg; set aside. Cream together shortening and sugar in mixing bowl
  until light anf fluffy, using electric mixer at medium speed. Add eggs beat
  well.  Blend in molasses and butter/sour milk. Add dry ingredients all at
  once, stirring just enough to moisten. Stir in raisins. Spoon into greased
  3-inch muffin-pan cups, filling 1/2 full. Bake in 350 degree oven 20
  minutes or until golden brown.  Serve hot with butter and jam. NOTE: Batter
  can be stored in refrigerator in covered container for up to 3 weeks.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Parmesan Herb Muffins
 Categories: Breads
      Yield: 4 servings
 
      2 c  Unbleached Flour                    1 tb Sugar
  1 1/2 ts Baking Powder                     1/2 ts Baking Soda
    1/2 ts Sage Leaves, Crumbled             1/2 c  Chopped Fresh Parsley
    1/4 c  Grated Parmesan Cheese          1 1/4 c  Butter/Sour Milk
    1/4 c  Butter/Margarine, Melted            1 ea Large Egg
 
  Heat oven to 400 degrees F.  Grease bottoms of 12 muffin-pan cups or line
  with paper baking cups. Lightly spoon flour into measuring cup; level off.
  In large bowl, combine flour sugar, baking powder, baking soda, sage,
  parsley and cheese, blend well. Add butter/sour milk, margarine and egg;
  stir just until dry ingredients are moistened. Fill prepared muffin cups
  2/3rds full.  Bake at 400 degrees F. for 15 to 20 minutes or until
  toothpick inserted in center coumes out clean. Serve hot. MICROWAVE
  DIRECTIONS: Prepare muffin batter as directed above. Using 6 cup
  microwave-safe muffin pan, line each with 2 paper baking cups to absorb
  moisture during baking. Fill cups 1/2 full. Sprinkle top of each muffin
  with cornflake crumbs. Microwave 6 muffins on HIGH for 2 1/2 to 3 minutes
  or until toothpick inserted in center comes out clean, rotating pan 1/2
  turn halfway through baking. Remove muffins from pan and immediatedly
  discard outer baking cups. Cool 1 minute on wire rack before serving.
  Repeat with remaining batter.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Dilly Zucchini Ricotta Muffins
 Categories: Breads
      Yield: 4 servings
 
  1 1/2 c  Unbleached Flour                    2 tb Sugar
      3 ts Baking Powder                     1/2 ts Salt
    3/4 ts Dill Weed                         1/4 c  Milk
    1/2 c  Margarine/Butter, Melted            2 ea Large Eggs
    2/3 c  Ricotta Cheese                    1/2 c  Shredded Zucchini
 
  Heat oven to 400 degrees F.  Line with paper baking cups or grease, 12
  muffin-pan cups. Lightly spoon flour into measuring cup, level off. In
  large bowl, combine flour, sugar, baking powder, salt and dill weed, mix
  well.  In medium bowl combine milk, margarine and eggs. Stir in ricotta
  cheese and zucchini, beat well. Add to dry ingredients, stirring just until
  moistened (Batter will be stiff). Fill prepared muffin cups 2/3rds full.
  Bake at 400 degrees F. for 20 to 25 minutes or until golden brown.
  Immediately remove from pan and serve.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Lemon Raspberry Muffins
 Categories: Muffins, Breads, Desserts
      Yield: 4 servings
 
      2 c  Unbleached Flour                    1 c  Sugar
      3 ts Baking Powder                     1/2 ts Salt
      1 c  Half-and-half                     1/2 c  Vegetable Oil.
      1 ts Lemon Extract                       2 ea Large Eggs
      1 c  Fresh/Frozen Raspberries *     
 
  *  Frozen raspberries should be without syrup and should not be thawed.
  Heat oven to 425 degrees F.  Line 12 muffin cups with paper baking cups.
  Lightly spoon flour into measuring cup; level off.  In large bowl, combine
  flour, sugar, baking powder and salt; mix well. In small bowl, combine
  half-and-half, oil, Lemon estract and eggs; blend well. Add to dry
  ingredients, stir until ingredients are just moistened. Carefully fold in
  raspberries.  Fill prepared muffin cups 3/4ths full. Bake at 425 degrees F.
  18 to 23 minutes or until golden brown.  Cool 5 minutes, remove from pans.
  HIGH ALTITUDE: Above 3500 feet, decrease baking powder to 2 teaspoonsful.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Peach Salad
 Categories: Salads
      Yield: 8 servings
 
      6 ea Peaches sliced 1/3 segments         5 ea Kiwi fruit peeled sliced
      3 ea Juice of 3 oranges                  1 ea Juice of 1 lemon
  1 1/2 tb Sugar                               4 ea Fresh mint leaves
 
  Place peach and kiwi slices in a medium bowl.  Add citrus juices and sugar
  to taste.  Stir very gently to blend.  Place mint leaves on top of fruit
  and chill several hours.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Antipasto
 Categories: Appetizers, Dips
      Yield: 10 servings
 
      2 ea Green peppers                       1 ea Medium onion
      2 ea Stalks of celery                    3 ea Carrots
      1 ea Garlic clove                      1/2 lb Sliced Mushrooms
      1 ea Flowerets of med cauliflower        2 tb Oil
      1 cn Tuna fish drained                   1 ea Juice of one lemon
      1 ts Granulated sugar                   13 oz Bottle of ketchup
 
  Finely chop peppers, onion, celery, carrots, garlic, mushrooms and
  cauliflower; cook in hot oil for 5 minutes, mix well.  Cook 5 minutes. Pour
  into sterilzed jars, cool and refrigerate.  When serving, place antipasto
  in a pretty dish, surround with crackers.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pasta Salad
 Categories: Salads, Appetizers
      Yield: 2 servings
 
    2/3 c  Rotini noodles                    1/2 c  Frozen mixed vegetables
    1/4 c  Grated mozzarella cheese            2 tb Mayonnaise
      1 tb Chopped basil or parsley          1/2 ts Dried oregano
 
  Cook pasta in a pot of boiling salted water until tender.  Drain and rinse
  with cold water.  Drain well.  Add vegetables and cheese.  Stir in
  mayonnaise, basil or parsley and oregano.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Corn Roasted with Herb Butter
 Categories: Vegetables
      Yield: 6 servings
 
    3/4 c  Butter softened                 1 1/2 tb Minced parsley
  1 1/2 tb Lemon juice                     2 1/2 tb Minced green onion
    1/4 ts Freshly grated nutmeg             1/2 ts Salt and pepper
      1 x  Dash of Tabasco                     1 x  Dash of Worcestershire sauce
 
  Cover and refrigerate at least 1 hour.  Spread each ear of corn with 1
  tablespoon of herb butter.  Wrap each ear in foil.  Roast corn on barbeque
  or broil 4 inches from heat 30 min or till kernels are tender.  Unwrap,
  detach husks and spread with remaining butter.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: The Ultimate Salad Dressing
 Categories: Salads
      Yield: 2 servings
 
      1 ts Dry mustard                       1/2 ts Salt
    1/4 ts Pepper                            1/2 ts Sugar
      1 ts Dried Oregano                       2 tb Parsley
      2 tb Minced onions                       1 tb Minced Garlic cloves
      1 tb Minced Sweet Red peppers            4 ts Lemon juice
      4 ts White wine vinegar                1/2 c  Light Oil
 
  In small bowl, whisk together all ingredients except oil.  Whisk mixture
  while slowly drizzling in oil.  Let stand for 30 minutes to blend flavours.
  Whisk again before using.  Dressing can also be made in food processor.
  (use pulse)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Homemade Croutons
 Categories: Salads
      Yield: 2 servings
 
      1 tb Butter                              5 tb Light Oil
      2 ea Garlic cloves minced                1 ts Oregano
      1 ts Thyme                               5 ea Day old bread
 
  Melt butter in skillet then add oil.  Mix in remaining ingredients.  Cut 5
  slices of day old bread and remove crusts.  Cut into 1/2" cubes.  Fry
  slowly until lightly brown.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Ranch Style Brunch Eggs
 Categories: Cheese/eggs
      Yield: 4 servings
 
      8 ea Slices side bacon chopped           2 c  Frozen hash brown potatoes
  1 1/2 c  Shredded old chedder, colby         6 ea Eggs, beaten
      1 c  Milk                              1/2 c  Thinly sliced green onions
 
  Cook bacon in large frypan until crisp.  Drain, reserving 3 tablespoons of
  drippings.  Saute potatoes in drippings until browned, about 10 minutes.
  Drivide potatoes among 4 individual greased 1 cup shallow baking dishes.
  Sprinkle with cheese, then bacon.  Beat toghether eggs, milk and onions;
  pour into dishes.  Bake at 350 degrees F oven 20 to 25 minutes for until
  set.  Garnish.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Maple Glazed Carrots
 Categories: Vegetables
      Yield: 4 servings
 
      8 ea Medium sized carrots              1/2 c  Fresh Orange juice
      1 ea Rind, of orange grated              3 tb Maple syrup
      1 ea Pinch of mace or nutmeg             3 tb Butter
 
  Peel carrots; but into sticks.  Pour the orange juice into a 4 cup
  microwave safe dish.  Heat 1 minute at high .  Add the carrots and the
  orange rind.  Stir to coat the carrots with the orange juice.  Cover and
  microwave 8 to 9 minutes at high.  Stir again, then add the remianing
  ingredients.  Microwave, uncovered 2 minutes at high.  Stir then check for
  doneness. If necessary, cook another 1 minute at High.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Carrots Glacees
 Categories: Vegetables
      Yield: 4 servings
 
      1 lb Large carrots                       3 tb Butter
    1/3 c  Water                             1/4 c  Light brown sugar
      2 tb French Dijon Mustard                2 tb Minced Parsley
      3 ea Green onions, chopped fine     
 
  Peel the carrots and cut into thin sliced.  Place the butter in a 4 cup
  microwave safe dish.  Melt 1 minute at high.  Add the carrots and the
  water.  Stir well, cover.  Microwave 7 minutes at high.  Stir, then add the
  remaining ingredients.  Stir until well mixed.  Microwave, uncovered, 5 to
  7 minutes at medium, stirring 2 or 3 times during the cooking period.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Asparagus with Mushrooms and Fresh Coriander
 Categories: Vegetables
      Yield: 6 servings
 
      1 lb Fresh Asparagus                     2 tb Butter
    1/2 lb Mushrooms, sliced (2 cups)          2 tb Chopped shallots
    1/2 ts Salt                                1 ea Freshly ground black pepper
      4 tb Chopped, fresh coriander       
 
  Trim off tough part of asparagus stalk, about 2 to 3 inches from bottom.
  Use a vegetable peeler to scrap asgaragus to about 1 inch from top.  Cut
  asparagus on diagonal into 1 inch pieces.  Melt butter in a non stick
  frying pan.  Add mushrooms and cook over high heat, tossing and shaking,
  until mushrooms are lightly browned.  Add asparagus.  Cook, stirring and
  tossing for about 1 minute.  Add shallots, salt and pepper.  Sprinkle with
  coriander.  Cook for 30 seconds.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Bread and Butter Pudding
 Categories: Desserts
      Yield: 4 servings
 
      6 ea Slices of brea                      3 ea Eggs
      2 c  Warm milk                         1/2 c  Sugar
      1 ts Vanilla                           1/2 c  Raisins
      1 ea Maple syrup on the side        
 
  Preheat oven to 325 degrees F.  Butter a deep dish 9 inch pie plate or 9
  inch square cake pan.  Generously butter one side of bread, but in half to
  make two triangles.  Arrange triangles, buttered side up, in prepared dish.
  In bowl, beat eggs well mixed.  Add milk, sugar and vanilla; beat together.
  Stir in raisins.  Slowly pour over bread making sure all bread is well
  soaked.  Bake 45 minutes or until custard has set.  Serve with warm maple
  syrup.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Orange-Butterscotch Cheesecake
 Categories: Desserts, Cakes
      Yield: 10 servings
 
  1 1/4 c  Old Fashioned Oats Uncooked       1/4 c  Margarine, Melted
    1/4 c  Packed Brown Sugar                  2 tb Unbleached All-purpose Flour
     24 oz Cream Cheese, Softened            3/4 c  Granulated Sugar
      2 ts Grated Orange Peel                  1 ts Vanilla
      4 ea Large Eggs                        1/2 c  Packed Brown Sugar
    1/3 c  Light Corn Syrup                  1/4 c  Margarine Melted
      1 ts Vanilla                        
 
  Combine oats, margarine, brown sugar and flour; press into bottom of 9-inch
  springform pan.  Bake at 350 degrees F, 15 minutes Combine cream cheese,
  granulated sugar, peel 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 crust.  Bake at 325 degrees, 1 hour and 5 minutes.
  Loosen cake from rim of pan.    Chill. Combine brown sugar, corn syrup and
  margarine in saucepan; bring to boil, stirring constantly. Remove from
  heat; stir in vanilla.  Chill until slightly thickend. Spoon over
  cheesecake.  Garnish with orange slice and fresh mint, if desired.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Northwest Cheesecake Supreme
 Categories: Desserts, Cakes
      Yield: 10 servings
 
      1 c  Graham Cracker Crumbs               3 tb Sugar
      3 tb Margarine, Melted                  32 oz Cream Cheese, Softened
      1 c  Sugar                               3 tb Unbleached All-purpose Flour
      4 ea Large Eggs                          1 c  Sour Cream
      1 tb Vanilla                            21 oz (1 can) Cherry Pie Filling
 
  Combine crumbs, sugar and margarine, press onto bottom of 9-inch spring
  form 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
  and vanilla; pour over crust.  Bake at 450 degrees F., 10 minutes. Reduce
  temperature to 250 degrees F.; continue baking for 1 hour. Loosen cake from
  rim of pan; cool before remobing rim of pan. Chill. Top with pie filling
  just before serving. VARIATION: Substitute 1 1/2 cups finely chopped nuts
  and 2 T sugar for graham cracker crumbs and sugar.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Banana Nut Cheesecake
 Categories: Cakes, Desserts
      Yield: 10 servings
 
      1 c  Chocolate Wafer Crumbs            1/4 c  Margarine, Melted
     16 oz Cream Cheese Softened             1/2 c  Sugar
    1/2 c  Mashed Ripe Bananas                 2 ea Large Eggs
    1/4 c  Chopped Walnuts                   1/3 c  Milk Chocolate Chips
      1 tb Margarine                           2 tb 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) v8.00
 
      Title: Carrot 'N' Raisin Cheescake
 Categories: Cakes, Desserts
      Yield: 10 servings
 
      1 c  Graham Cracker Crumbs               3 tb Granulated Sugar
      3 tb Margarine, Melted                  24 oz Cream Cheese, Softened
    1/2 c  Granulated Sugar                  1/2 c  Unbleached All-Purpose Flour
      4 ea Large Eggs                        1/4 c  Unsweetened Orange Juice
      1 c  Finely Shredded Carrot            1/4 c  Raisins
    1/2 ts Ground Nutmeg                     1/4 ts Ground Ginger
      1 tb Unsweetened Orane Juice             1 c  Sifted 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) v8.00
 
      Title: Mocha Chocolate Chip Cheesecake
 Categories: Cakes, Desserts
      Yield: 10 servings
 
  2 1/4 c  Graham Cracker Crumbs              12 oz Seimi Sweet Choc.Chips *
  2 1/3 c  Butter, melted **                 1/2 c  Milk
      4 ts Instant Coffee                      1 ea Env. Unflavored Gelatin
     16 oz Cream Cheese, Softened             14 oz Sweetened Condensed Milk
      2 c  Heavy Cream, Whipped                1 c  Chocolate Chips *
 
  *     Cholcolate chips should be the Little Bits chocolate Chips and they
  **    Butter is to be melted and then cooled to room temperature.
  In large bowl, combine grham cracker crumbs, 1 cup little bits chocolate
  chips and butter, mix well.  Pat firmly into 9-inch springform pan,
  covering bottom and 2 1/2-inches up sides.  Set aside. In small saucepan,
  combine milk and instant coffee, sprinkle gelatin on top. Set aside for 1
  minute.  Cook over low heat, stirring constantly until gelatin and coffee
  dissolve.  Set aside.  In large bowl, beat cream cheese until creamy. Beat
  in sweetened condensed milk and gelatin mixture. Fold in whipped cream and
  remaining 1 cup of little bits chocolate chips. Pour into prepared pan.
  Chill until firm (about 2 hours). Run knife around edge of cake to separate
  from pan, remove rim. Makes 1 9-inch Cheesecake
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Cherry Cheesecake
 Categories: Cakes, Desserts
      Yield: 16 servings
 
  8 1/2 oz Chocolate Wafers, Fine Crush      1/2 c  Butter, Melted
     12 oz Semi-sweet Chocolate Chips      1 1/2 c  Heavy cream
     16 oz Cream Cheese, Softened            1/4 c  Sugar
      4 ea Large Eggs                        3/4 c  Cherry Flavored Liqueur
      1 ts Vanilla Extract                     1 lb Cherry Pie Filling
    1/2 c  Heavy Cream Whipped (Opt.)     
 
  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) v8.00
 
      Title: Heavenly Chocolate Cheesecake
 Categories: Cakes, Desserts
      Yield: 10 servings
 
      2 c  Vanilla Wafers, Fine Crush          1 c  Ground Toasted Almonds
    1/2 c  Butter, Melted                    1/2 c  Sugar
     12 oz Milk Chocolate Chips              1/2 c  Milk
      1 ea Env. Unflavored Gelatin            16 oz Cream Cheese, Softened
    1/2 c  Sour Cream                        1/2 ts Almond Extract
    1/2 c  Heavy Cream, Whipped                1 x  Garnishes *
 
  *   Garnishes to include whipped cream and chocolate shavings (optional).
  In large bowl, combine vanilla waver crumbs, almonds, butter and sugar; mix
  well.  Pat firmly into 9-inch springform pan, covering bottom and 2 1/2
  inches up the sides.  Set aside. Melt over hot (not boiling) water milk
  chocolate chips; stir until smooth. Set aside. Pour milk into small
  saucepan; sprinkle gelatin on top.  Set aside for 1 minute. Cook over low
  heat, stirring constantly until gelatin dissolves. Set aside. In large
  bowl, combine cream cheese, sour cream, and melted chocolate chips; beat
  until fluffy.  Beat in gelatin mixture and almond extract. Fold in whipped
  cream.  Pour into prepared pan.  Chill until firm (about 3 hours). Run
  knife around edge of cake to separate from pan; remove rim. Garnish with
  whipped cream and chocolate shavings, if desired. Makes 1 9-inch Cheesecake
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Raspberry Cheesecake
 Categories: Cakes, Desserts
      Yield: 10 servings
 
  1 1/2 c  Creme-filled Cookie Crumbs *        2 tb Margarine, Melted
     32 oz Cream Cheese, Softened          1 1/4 c  Sugar
      3 ea Large Eggs                          1 c  Sour Cream
      1 ts Vanilla                             6 oz Semi-sweet Chocolate Chips**
    1/3 c  Strained Raspberry Preserves        6 oz Semi-sweet Chocolate Chips
    1/4 c  Whipping Cream                 
 
  *  Cookie crumbs should come from 18 Cream Filled Cookies that have been
     finely crushed. ** This 6 ozs of Chocolate chips should be melted and
  cooled slightly .
  Combine crumbs and margarine; press onto bottom of 9-inch springform pan.
  Combine 24 ozs of cream cheese and sugar, mixing at medium speed on
  electric mixer until well blended.  Add eggs, one at a time, beating well
  after each addition.  Blend in sour cream and vanilla; pour over crust.
  Combine remaining 8 ozs cream cheese and melted chocolate, mixing at medium
  speed on eletric mixer until well blended.  Add Red Raspberry preserves;
  mix well.  Drop rounded measuring tablespoonsfuls of chocolate cream cheese
  batter over plain cream cheese batter, do not swirl.  Bake at 325 degrees
  F., 1 hour and 25 minutes.  Loosen cake from rim of pan; cool before
  removing rim of pan. Melt chocolate pieces and whipping cream over low heat
  stirring until smooth. Spread over cheescake. Chill. Garnish with additonal
  whipping cream, whipped, raspberries and fresh mint leaves, if desired.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Favorite Cheesecake Squares
 Categories: Cakes, Desserts
      Yield: 16 servings
 
    1/4 c  Margarine                         1/3 c  Packed Brown Sugar
      1 c  Unbleached All-purpose Flour      1/2 c  Chopped Walnuts
      8 oz Cream Cheese, Softened            1/4 c  Granulated Sugar
      1 ts Vanilla                             1 ea Large Egg
    3/4 c  M&M Candies                    
 
  NOTE:  You can use any type of milk chocolate candies in place of the M&Ms.
  Beat margarine and brown sugar until light and fluffy.  Add flour and
  walnuts, mix well.  Reserve 1/2 cup  crumb mixture; press remaining crumb
  mixture into bottom of 8-inch square pan.  Bake at 350 degrees F. 10 mins.
  Combine cream cheese, granulated sugar and vanilla, mixing at medium speed
  on electric mixer until well blended.  Add egg, mix well.  Layer 1/2 cup
  candy over crust; top with cream cheese mixture.  Combine remaining candy,
  chopped, and reserved crumb mixture; mix well.  Sprinkle crumb mixture over
  cream cheese mixture.  Bake at 350 degrees F., 20 minutes.  Cool and cut in
  to 16 equal squares.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Sun-sational Cheesecake
 Categories: Cakes, Desserts
      Yield: 10 servings
 
      1 c  Graham Cracker Crumbs               3 tb Sugar
      3 tb Margarine, Melted                  24 oz Cream Cheese,Softened
      1 c  Sugar                               3 tb Unbleached All-purpose Flour
      2 tb Lemon Juice                         1 tb Grated Lemon Peel
    1/2 ts Vanilla                             4 ea Large Eggs (1 Separated)
    3/4 c  Sugar                               2 tb Cornstarch
    1/2 c  Water                             1/4 c  Lemon Juice
 
  Combine crumbs, sugar and margarine, press onto bottom of 9-inch spring-
  form pan.  Bake at 325 degrees F., 10 minutes. Combine cream cheese, sugar,
  flour, juice, peel and vanilla, mixing at medium speed on electric mixer
  until well blended.  Add three eggs, one at a time, mixing well after each
  addition. Beat in remaining egg white, reserve yolk for glaze. Pour over
  crust.  Bake at 325 degrees F., 10 minutes. Reduce oven temperature to 250
  degrees F.; continue baking 30 minutes. Loosen cake from rim of pan; cool
  before removing rim of pan. Combine sugar and cornstarch in saucepan; stir
  in water and juice.  Cook, stirring constantly, until clear and thickened.
  Add small amount of hot mixture to slightly beaten egg yolk. Return to hot
  mixture, cook 3 minutes stirring constantly. Cool slightly. Spoon over
  cheesecake, chill.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Very Blueberry Cheesecake
 Categories: Cakes, Desserts
      Yield: 10 servings
 
  1 1/2 c  Vanilla Wafer Crumbs              1/4 c  Margarine, Melted
      1 ea Env. Unflavored Gelatin           1/4 c  Cold Water
     16 oz Cream Cheese, Softened              1 tb Lemon Juice
      1 ts Grated Lemon Peel                   7 oz (1 jr) Marshmallow Creme
      3 c  Frozen Whipped Topping(thaw)        2 c  Blueberries Frozen or Fresh
 
  Combine crumbs and margarine, press onto bottom of 9-inch springform pan.
  Chill. Soften gelatin in water, stir over low heat until dissolved.
  Gradually add gelatin to cream cheese, mixing at medium speed on electric
  mixer until well blended. Blend in juice and peel. Beat in marshmallow
  creme; fold in whipped topping. Puree blueberries; fold into cream cheese
  mixture.  Chill until firm. Garnish with additional frozen whipped topping,
  thawed, and lemon peel. VARIATIONS: Substitute Neufchatel cheese for cream
  cheese. Substitute strawberry slices for blueberries Substitute raspberries
  for blueberries
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cocoa-Nut Meringue Cheesecake
 Categories: Cakes, Desserts
      Yield: 10 servings
 
      7 oz (1 pk) Flaked Coconut *           1/4 c  Chopped pecans
      3 tb Margarine, Melted                  16 oz Cream Cheese, Softened
    1/3 c  Sugar                               3 tb Cocoa
      2 tb Water                               1 ts Vanilla
      3 ea Large Eggs, Separated               1 x  Dash salt
      7 oz (1 jr) Marshmallow Creme          1/2 c  Chopped Pecans
 
  *   Coconut should be flaked and toasted.
  Combine coconut, pecans, and margarine, press onto bottom of 9-inch
  springform pan. Combine cream cheese, sugar, cocoa, water and vanilla,
  mixing at medium speed on electric mixer until well blended. Blend in egg
  yolks, pour over crust. Bake at 350 degrees F., 30 minutes. Loosen cake
  from rim of pan, cool before removing rim of pan. Beat egg whites and salt
  until foamy, gradually add marshmallow creme, beating until stiff peaks
  form.  Sprinkle pecans over cheesecake to within 1/2-inch of outer edge.
  Carefully spread marshmallow creme mixture over top of cheescake to seal.
  Bake at 350 degrees F., 15 minutes.  Cool.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Festove Irish Cream Cheesecake
 Categories: Cakes, Desserts
      Yield: 10 servings
 
      1 c  Graham Cracker Crumbs             1/4 c  Sugar
    1/4 c  Margarine, melted                   1 ea Env. Unflavored Gelatin
    1/2 c  Cold Water                          1 c  Sugar
      3 ea Large Eggs, Separated              16 oz Cream Cheese, Softened
      2 tb Cocoa                               2 tb Bourbon
      1 c  Whipping Cream, Whipped        
 
  Combine graham cracker crumbs, sugar, and margarine; press onto bottom of
  9-inch springform pan. Soften gelatin in water, stir over low heat until
  dissolved.  Blend in 3/4 cup sugar and beaten egg yolks; cook stirring
  constantly, over low heat, 3 minutes. Combine cream cheese and cocoa,
  mixing at medium speed on electric mixer until well blended. Gradually add
  gelatin mixture and bourbon, mixing until well blended. Chill until
  thickened, but not set. Beat egg whites until foamy; gradually adding the
  remaining sugar, beating until stiff peaks form. Fold egg whites and
  whipped cream into cheese mixture and pour over crust. Chill until firm.
  Garnish with chocolate curls and small silver candy balls, if desired.
  VARIATION: Substitute 2 T cold coffee for bourbon.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cookies And Cream Cheesecake
 Categories: Cakes, Desserts
      Yield: 8 servings
 
      2 c  Cream-filled Cookies *              6 tb Margarine, Softened
      1 ea Env. Unflavored Gelatin           1/4 c  Cold Water
      8 oz Cream Cheese Softened             1/2 c  Sugar
    3/4 c  Milk                                1 c  Whipping Cream, Whipped
  1 1/4 c  Creme-filled Cookies **        
 
  *   The cookies (24) should be chocolate cream filled cookies and be
      to as fine as can be done. ** These cookies should be chocolate cream
  filled cookies and should be
      coarsely chopped.
  Combine cookie crumbs and margarine; press onto bottom of 9-inch springform
  pan. Soften gelatin in water; stir over low heat until dissolved. Combine
  cream cheese and sugar, mixing at medium speed on an electric mixer until
  well blended Gradually add gelatin mixture and milk, mixing until well
  blended. Chill until mixture is thickened but not set. Fold in whipped
  cream. Reserve 1 1/2 C cream cheese mixture; pour remaning cream cheese
  mixture over crust. Top with cookies and reserved cream cheese mixture.
  Chill until firm.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Very Smooth Cheesecake
 Categories: Cakes, Desserts
      Yield: 10 servings
 
      1 c  Graham Cracker Crumbs               3 tb Sugar
      3 tb Margarine, Melted                   1 ea Env Unflavored Gelatin
    1/4 c  Cold Water                          8 oz Cream Cheese, Softened
    1/2 c  Sugar                              10 oz Frozen Strawberries, Thawed
      1 x  Milk                                1 c  Whipping Cream, Whipped
 
  Combine crumbs and margarine; press onto bottom of 9-inch springform pan.
  Bake at 325 degrees F., 10 minutes.  Cool. Soften gelatin in water; stir
  over low heat until dissolved.  Combine cream cheese and sugar, mixing at
  medium speed on electric mixer until well blended. Drain strawberries,
  reserving liquid.  Add enough milk to liquid ot measure 1 cup. Gradually
  add combined milk mixture and gelatin to cream cheese, mixing until well
  blended.  Chill until slightly thickened. Fold in whipped cream and
  strawberries; pour over crust.  Chill until firm. VARIATION: Substitute 1
  Cup Vanilla Wafer crumbs, 1/2 cup chopped nuts, 2 tablespoons of sugar and
  2 tablespoons of margarine for graham cracker crumbs, sugar and margarine.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Lattice Cherry Cheesecake
 Categories: Cakes, Desserts
      Yield: 10 servings
 
      1 pk (20 oz) Cookie Mix *               16 oz Cream Cheese, Softened
      1 c  Sour Cream                        3/4 c  Sugar
    1/4 ts Almond Extract                      3 ea Large Eggs
     21 oz (1 cn) Cherry Pie Filling      
 
  *    Cookie mix should be refrigerated Sugar Cookie dough from the dairy
  Freeze cookie dough 1 hour.  Slice into 1/8-inch slices.  Arrange slices,
  slightly overlapping, on bottom and sides of greased 9-inch springform pan.
  With floured fingers, seal edges to form crust. Combine cream cheese, sour
  cream, sugar and extract, mixing at medium speed on electric mixer, until
  well blended.  Add eggs, one at a time, mixing well after each addition.
  Reserve 1/4 cup batter and chill.  Pour remaining batter over crust. Bake
  at 350 degrees F., 1 hour and 10 minutes Increase oven temperature to 450
  degrees F.  Spoon pie filling over cheese- cake. Spoon reserved batter over
  pie filling forming a lattice design. Bake at 450 degrees F., 10 minutes.
  Loosen cake from rim of pan; cool before removing rim of pan. VARIATION:
  Substitute 13 x 9-inch baking pan for 9-inch springform pan.  Prepare as
  directed except for baking.  Bake at 350 degrees F., 40 minutes.  Increase
  oven temperature to 450 degrees F.  Continue as directed.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Autumn Cheesecake
 Categories: Cakes, Desserts
      Yield: 10 servings
 
      1 c  Graham Cracker Crumbs               3 tb Sugar
    1/2 ts Cinnamon                          1/4 c  Margarine, Melted
     16 oz Cream Cheese, Softened            1/2 c  Sugar
      2 ea Large Eggs                        1/2 ts Vanilla
      4 c  Thinly Slied Peeled Apples        1/3 c  Sugar
    1/2 ts Cinnamon                          1/4 c  Chopped Pecans
 
  Combine crumbs, sugar, cinnamon 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 vanilla,
  pour over crust. Toss apples with combined sugar and cinnamon. Spoon apple
  mixture over cream cheese layer; sprinkle with pecans. Bake at 350 degrees
  F., 1 hour and 10 minutes. Loosen cake from rim of pan; cool before
  removing rim of pan. Chill. VARIATION: Add 1/2 Cup finely chopped pecans
  with crumbs for crust.  Continue as directed.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Velvet Cheesecake
 Categories: Cakes, Desserts
      Yield: 10 servings
 
      1 c  Vanilla Wafer Crumbs              1/2 c  Chopped Pecans
      3 tb Granulated Sugar                  1/4 c  Margarine, Melted
     16 oz Cream Cheese, Softened            1/2 c  Brown Sugar, Packed
      2 ea Large Eggs                          6 oz Semi-sweet Chips, Melted
      3 tb Almond Flavored Liqueur             2 c  Sour Cream
      2 tb Granulated Sugar               
 
  Combine crumbs, pecans, granulated sugar and margarine; press onto bottom
  of 9-inch springform pan.  Bake at 325 degrees F., 10 minutes. Combine
  cream sheese and brown 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 liqueur; pour over crust.  Bake at 325
  degrees F., 35 minutes. Increase oven temperature to 425 degrees F. Combine
  sour cream and granulated sugar; carefully spread over cheesecake. Bake at
  425 degrees F. 10 minutes. Loosen cake from rim of pan; cool before
  removing rim of pan. Chill. VARIATION: Substitute 2 Tablespoons milk and
  1/4 teasponn almond extract for almond flavored liqueur.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Marble Cheesecake
 Categories: Cakes, Desserts
      Yield: 10 servings
 
      1 c  Graham Cracker Crumbs               3 tb Sugar
      3 tb Margarine, Melted                  24 oz Cream Cheese, Softened
    3/4 c  Sugar                               1 ts Vanilla
      3 ea Large Eggs                          1 oz Square Unsweeted Chocolate *
 
  *  The 1 oz square of unsweetened Chocolate should be melted.
  Combine crumbs, sugar, and margarine; press onto bottom of 9-inch Spring-
  form cake pan.  Bake at 350 degrees F., 10 minutes. Combine cream cheese,
  sugar and vanilla, beating at medium speed on electric mixer until well
  blended.  Add eggs, one at a time, mixing well after each addition. Blend
  chocolate into 1 cup batter.  Spoon plain and chocolate batters alternately
  over crust; cutting through batters with knife several times for the marble
  effect.  Bake at 450 degrees F., 10 minutes. Reduce oven temperature to 250
  degrees F.; continue baking 30 additional minutes. Loosen cake from rim of
  pan; cool before removing rim of pan. Chill.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Gala Apricot Cheesecake
 Categories: Cakes, Desserts
      Yield: 10 servings
 
  2 1/4 c  Quick Oats, Uncooked              1/3 c  Brown Sugar, Packed
      3 tb Unbleached All-purpose Flour      1/3 c  Margarine, Melted
      1 ea Env. Unflavored Gelatin           1/3 c  Cold Water
     16 oz Cream Cheese, Softened            1/2 c  Granulated Sugar
      2 tb Brandy                            1/2 c  Dried Apricots, Fine Chop
      1 c  Whipping Cream, Whipped            10 oz (1 Jr) Apricot Preserves
      1 tb Brandy                         
 
  Combine oats, brown sugar, flour and margarine, press onto bottom of 9-inch
  springform pan.  Bake at 350 degrees F., 15 minutes.  Cool Soften gelatin
  in water; stir over low heat until dissolved.  Combine Cream Cheese and
  granulated sugar, mixing at medium speed on electric mixer until well
  blended.  Gradually add gelatin and brandy to cream cheese mixture mixing
  until well blended.  Chill until slightly thickened; fold in apricots and
  whipped cream.  Pour into crust; chill until firm. Heat combined preserves
  and brandy over low heat; cool.  Spoon over cheese- cake. VARIATION:
  Substitute Neufchatel cheese for Cream Cheese
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Praline Cheesecake
 Categories: Cakes, Desserts
      Yield: 10 servings
 
      1 c  Graham Cracker Crumbs               3 tb Sugar
      3 tb Margarine, Melted                  24 oz Cream Cheese, Softened
    3/4 c  Dark Brown Sugar, Packed            2 tb Unbleached All-purpose Flour
      3 ea Large Eggs                          2 ts Vanilla
    1/2 c  Pecans, Finely Chopped              1 x  Granishes *
 
  *   Garnish include Maple Syrup and Pecan halves.
  Combine crumbs, granulated sugar and margarine; press onto bottom of 9-inch
  springform pan.  Bake at 350 degrees F., 10 minutes. Combine cream cheese,
  brown 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 vanilla; stir in chopped pecans.  Pour over crust. Bake at 450 degrees
  F., 10 minutes.  Reduce oven temperature to 250 degrees F., and continute
  baking an additional 30 minutes.  Loosen cake from rim of pan; cool before
  removing rim of pan.  Chill. Brush with maple syrup; top with pecan halves.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Heavenly Dessert Cheesecake
 Categories: Desserts, Cakes, Low-cal
      Yield: 10 servings
 
      1 tb Graham Cracker Crumbs               1 c  Low Fat Cottage Cheese
     16 oz Nufchatel Cheese*                 2/3 c  Sugar
      2 tb Unbleached All-purpose Flour        2 tb Skim Milk
    1/4 c  Almond Extract                 
 
  *  Neufchatel Cheese shoul be LIGHT Philly brand Neufachatel Cheese and it
     should be softened.
  Lightly grease bottom of 9-inch springform pan.  Sprinkle with crumbs. Dust
  bottom; remove excess crumbs.  Put cottage cheese in blender container
  Cover; process on high speed until smooth.  In large mixing bowl of
  electric mixer, combine cottage cheese, neufchatel cheese, sugar and flour.
  Mix at medium speed until well blended.  Add eggs, one at a time, mixing
  well after each addition.  Blend in milk and extract; pour into pan.  Bake
  at 325 degrees F., 45 to 50 minutes or until center is almost set.  (Center
  of cheesecake appears to be soft, but firms upon cooling.)  Loosen cake
  from rim of pan; cool before removing rim of pan.  Chill.  Top with fresh
  slices of strawberries or blueberries, if desired. VARIATION: Prepare pan
  as directed; omit blender method.  Place cottage cheese in large bowl of
  electric mixer; beat cottage cheese at high speed until smooth. Add
  neufchatel cheese, sugar, and flour, mixing at medium speed until well
  blended.  Continue as directed.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Lemon Delight Cheesecake
 Categories: Cakes, Desserts
      Yield: 10 servings
 
  1 1/2 c  Graham Cracker Crumbs             1/4 c  Sugar
    1/2 c  Margarine, Melted                   1 ea Env. Unflovored Gelatin
    1/3 c  Cold Water                        1/3 c  Lemon Juice
      3 ea Large Eggs, Separated             1/2 c  Sugar
      1 ts Grated Lemon Peel                  16 oz Cream Cheese, Softened*
 
  *   Or use 2 8-oz containers of Philly soft cream cheese.
  Combine crumbs, sugar and margarine; reserve 1/2 cup.  Press remaining onto
  bottom of 9-inch springform pan. Soften gelatine in water, stir over low
  heat until dissolved.  Add juice, egg yolks, 1/4 cup sugar, and peel; cook,
  stirring constantly, over medium heat, 5 minutes. Gradually add to cream
  cheese, mixing at medium speed on electric mixer unitl well blended. Beat
  egg whites, until foamy; gradually add remaining sugar beating until stiff
  peaks form.  Fold into cream cheese mixture; pour over crust. Top with
  reserved crumbs; chill until firm.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Tempting Trifle Cheesecake
 Categories: Cakes, Desserts
      Yield: 10 servings
 
  1 1/2 c  Soft Coconut Macaroons*            24 oz Cream Cheese, Softened
    3/4 c  Sugar                               4 ea Large Eggs
    1/2 c  Whipping cream                    1/2 c  Sour Cream
      2 tb Sweet Sherry                        1 ts Vanilla
     10 oz Red Raspberry Preserves           1/2 c  Whipping Cream, Whipped
      1 x  Toasted Slivered Almonds       
 
  *  Soft coconut macroon cookies crumbs.
  Press crumbs onto bottom of greased 9-inch springform pan.  Bake at 325
  degrees F., 15 minutes. Combine cream cheese and sugar, mixing at medium
  speed on electric mixture until well blended. Add eggs, one at a time,
  mixing well after each addition. Blend in sour cream, whipping cream,
  sherry and vanilla; pour over crust. Bake at 325 degrees F., 1 hour and 10
  minutes.  Loosen cake from rim of pan; cool befroe removing rim of pan.
  Chill. Heat preserves in saucepan over low heat until melted. Strain to
  remove seeds. Spoon over cheesecake, spreading to edges. Dollop with
  whipped cream; top with almonds.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Creamy Chilled Cheesecake
 Categories: Cakes, Desserts
      Yield: 8 servings
 
      1 c  Graham Cracker Crumbs             1/4 c  Sugar
    1/4 c  Margarine, Melted                   1 ea Env. Unflavored Gelatin
    1/4 c  Cold Water                          8 oz Cream Cheese, Softened
    1/2 c  Sugar                             3/4 c  Milk
    1/4 c  Lemon Juice                         1 c  Shipping Cream, Whipped
      1 x  Strawberry Halves              
 
  Combine Crumbs, sugar, and margarine; press onto bottom of 9-inch spring-
  form pan. Soften gelatin in water; stir over low heat untl dissolved.
  Combine cream cheese and sugar, mixing at medium speed on electric mixer
  until well blended. Chill until slightly thickened; fold in whipped cream.
  Pour over crust; chill until firm. Top with strawberries before serving.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Rum Raisin Cheesecake
 Categories: Cakes, Desserts
      Yield: 10 servings
 
      1 c  Old Fashioned Oats, Uncooked      1/4 c  Chopped Nuts
      3 tb Brown Sugar, Packed                 3 tb Margarine, Melted
     16 oz Cream Cheese, Softened            1/3 c  Granulated Sugar
    1/4 c  Unbleached All-purpose Flour        2 ea Large Eggs
    1/2 c  Sour Cream                          3 tb Rum
      2 tb Margarine                         1/3 c  Brown Sugar, Packed
    1/3 c  Raisins                           1/4 c  Chopped Nuts
      2 tb Old Fashioned Oats, Uncooked   
 
  Combine oats, nuts, brown sugar and margarine; press onto bottom of 9-inch
  springform pan.  Bake at 350 degrees F., 15 minutes. Combine cream cheese,
  granulated sugar and 2 T 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 rum; mix well. Pour over crust. Cut
  margarine into combined remaining flour and brown sugar until mixture
  resembles coarse crumbs.  Stir in raisins, nuts and oats. Sprinkle over
  cream cheese mixture.  Bake at 350 degrees F., 50 minutes. Loosen cake from
  rim of pan; cool before removing rim of pan.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Aloha Cheesecake
 Categories: Cakes, Desserts
      Yield: 10 servings
 
      1 c  Vanilla Wafer Crumbs              1/4 c  Margarine, Melted
     16 oz Cream Cheese, Softened            1/3 c  Sugar
      2 tb Milk                                2 ea Large Eggs
    1/2 c  Macadamia Nuts, Toasted         8 1/2 oz Crushed Pineapple, Drained
      1 ea Med Kiwi Peeled, Sliced        
 
  Combine crumbs and margarine; press onto bottom of 9-inch springform pan.
  Bake at 350 degrees F., 10 minutes. Combine cream cheese, sugar and milk,
  mixing at medium speed on electric mixer until well blended. Add eggs, one
  at a time, mixing well well after each addition. Stir in nuts; pour over
  crust.  Bake at 350 degrees F., 45 minutes. Loosen caek from rim of pan;
  cool before removing rim of pan. Chill. Before serving, top with fruit.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Chip Cheesecake Supreme
 Categories: Cakes, Desserts
      Yield: 10 servings
 
      1 c  Chocolate Wafer Crumbs              3 tb Margarine, Melted
     24 oz Cream Cheese, Softened            3/4 c  Sugar
    1/4 c  Unbleached All-Purpose Flour        3 ea Large Eggs
    1/2 c  Sour Cream                          1 ts Vanilla
      1 c  Mini Semi-sweet Chips          
 
  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.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Rocky Road Cheesecake
 Categories: Cakes, Desserts
      Yield: 10 servings
 
      1 c  Chocolate Wafer Crumbs              3 tb Margarine, Melted
      1 ea Env. Unflavored Gelatin           1/4 c  Cold Water
     16 oz Soft Cream Cheese                 3/4 c  Sugar
    1/3 c  Cocoa                             1/2 ts Vanilla
      2 c  Mini Marshmallows                   1 c  Whipping Cream, Whipped
    1/2 c  Chopped Nuts                   
 
  Combine crumbs and margarine; press onto bottom of 9-inch springform pan.
  Bake at 350 degrees F., 10 minutes Soften gelatin in water; stir over low
  heat untl dissolved.  Combine cream cheese, sugar, cocoa and vinilla,
  mixing at medium speed on electric mixer until well blended. Gradually add
  gelatin, mixing until blended.  Fold in reamining ingredients; pour over
  crust.  Chill until firm.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cappuccino Cheesecake
 Categories: Cakes, Desserts
      Yield: 10 servings
 
  1 1/2 c  Finely Chopped Nuts                 2 tb Sugar
      3 tb Margarine, Melted                  32 oz Cream Cheese, Softened
      1 c  Sugar                               3 tb Unbleached All-purpose Flour
      4 ea Large Eggs                          1 c  Sour Cream
      1 tb Instant Coffee Granules           1/4 ts 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) v8.00
 
      Title: Lime Delicious Cheesecake
 Categories: Cakes, Desserts
      Yield: 10 servings
 
  1 1/4 c  Zwieback Toast Crumbs               2 tb Sugar
    1/3 c  Margarine, Melted                   1 ea Env. Unflavored Gelatin
    1/4 c  Cold Water                        1/4 c  Lime Juice
      3 ea Large Eggs, Separated             1/2 c  Sugar
  1 1/2 ts Grated Lime Peel                   16 oz Light Neufchatel Cheese,Soft
      2 c  Thawed Whipped Topping         
 
  Combine crumbs, sugar and margarine; press onto bottom of 9-inch spring-
  form pan.  Bake at 325 degrees F., 10 minutes.  Cool. Soften gelatin in
  water, stir over low heat until dissolved.  Add juice, egg yolks, 1/4 c
  sugar and peel; cook, stirring constantly, over medium heat 5 minutes.
  Cool.  Gradually add gelatin mixture to the softened Light Neufchatel
  cheese, mixing at medium speed on electric mixer, until well blended. Stir
  in a few drops of green food coloring, if desired.  Beat egg whites until
  foamy; gradually add remaining sugar, beating until stiff peaks form Fold
  egg whites and whipped topping into neufchatel cheese mixture, pour over
  crust.  Chill until firm.  Garnish with additional lime peel, if desired.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Amaretto Peach Cheesecake
 Categories: Cakes, Desserts
      Yield: 10 servings
 
      3 tb Margarine                         1/3 c  Sugar
      1 ea Large Egg                         3/4 c  Unbleached All-purpose Flour
     24 oz Cream Cheese, Softened            3/4 c  Sugar
      3 tb Unbleached All-purpose Flour        3 ea Large Eggs
     16 oz Canned Peach Halves *             1/4 c  Almond Flavored Liqueur
 
  *   Peach halves should be drained, and then pureed.
  Combine margarine and sugar until light and fluffy.  Blend in egg.   Add
  flour; mix well.  Spread dough onto bottom of 9-inch springform pan. Bake
  at 450 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. Add peaches and liqueur; mix
  well.  Pour over crust.  Bake at 450 degrees F., 10 minutes. Reduce oven
  temperature to 250 degrees F.; continue baking 65 minutes. Loosen cake from
  rim of pan; cool before removing rim of pan. Chill. Garnish with additional
  peach slices and sliced almonds, if desired.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Holiday Eggnog Cheesecake
 Categories: Cakes, Desserts
      Yield: 10 servings
 
      1 c  Graham Cracker Crumbs             1/4 c  Sugar
    1/4 ts Ground Nutmeg                     1/4 c  Margarine, Melted
      1 ea Env. Unflavored Gelatin           1/4 c  Cold Water
      8 oz Cream Cheese, Softened            1/4 c  Sugar
      1 c  Eggnog                              1 c  Whipping Cream, Whipped
 
  Combine crumbs, sugar, nutmeg and margarine; press onto bottom of 9-inch
  springform pan. Soften gelatin in water; stir over low heat until
  dissolved.  Combine cream cheese and sugar, at medium speed on electric
  mixer until well blended. Gradually add gelatin and eggnog, mixing until
  blended.  Chill until slightly thickened; fold in whipped cream. Pour over
  crust; chill until firm. VARIATION: Ingrease sugar to 1/3 c. Substitute
  milk for eggnog.  Add 1 t vanilla and 3/4 t rum extract. Continue as
  directed.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Minature Cheesecakes
 Categories: Cakes, Desserts
      Yield: 6 servings
 
    1/3 c  Graham Cracker Crumbs               1 tb Sugar
      1 tb Margarine, Melted                   8 oz Cream Cheese, Softened
    1/4 c  Sugar                           1 1/2 ts Lemon Juice
    1/2 ts Grated Lemon Peel                 1/4 ts Vanilla
      1 ea Large Egg                           1 x  Garnishes *
 
  *  Garinishes can include fresh fruit, or strawberry or apricot preserves.
  Combine crumbs, sugar and margarine.  Press rounded meassuring Tablespoons-
  ful of crumb mixture onto bottom of each of six paper-lined muffing cups.
  Bake at 325 degrees F., 5 minutes. Combine cream cheese, sugar, juice, peel
  and vanilla, mixing at medium speed on electric mixer until well blended.
  Blend in egg; pour over crust, filling each cup 3/4 ful. Bake at 325
  degrees F., 25 minutes.  Cool before removing from pan. Chill. Top with
  garnishes just before serving. MAKE AHEAD: Wrap cilled cheescakes
  individually in plastic wrap; freeze.  Let stand at room temperature 40
  minutes before garnishing and serving.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Peppermint Cheesecake
 Categories: Cakes, Desserts
      Yield: 10 servings
 
      1 c  Chocolate Wafer Crumbs              3 tb Margarine, Melted
      1 ea Env. Unflavored Gelatin           1/4 c  Cold Water
     16 oz SOFT Philly Cream Cheese          1/2 c  Sugar
    1/2 c  Milk                              1/4 c  Crushed Peppermint Candy
      1 c  Whipping Cream, Whipped             3 oz Milk Chocolate Candy *
 
  *  Milk chocolate should be milk chocolate candy bars and they shoud be
     finely chopped.
  Combine crumbs and margarine; press onto bottom of 9-inch springform pan.
  Bake at 350 degrees F., 10 minutes.  Cool. Soften gelatin in water; stir
  over low heat until dissolved.  Combine cream cheese and sugar, mixing at
  medium speed on electric mixer until well blended. Gradually add gelatin,
  milk and peppermint candy, mixing until blended, chill until slightly
  thickened but not set.  Fold in whipped cream and chocolate. Pour over
  crust.  Chill until firm.  Garnish with additional whipped cream combined
  with crushed peppermint candies, if desired.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Mint Meringue Cheesecake
 Categories: Cakes, Desserts
      Yield: 10 servings
 
      1 c  Chocolate Wafer Crumbs              3 tb Margarine, Melted
      2 tb Sugar                              24 oz Cream Cheese, Softened
    2/3 c  Sugar                               3 ea Large Eggs
      1 c  Mint Chocolate Chips, Melted        1 ts Vanilla
      3 ea Large Egg Whites                    7 oz Marshmallow Creme (1 Jr)
 
  Combine crumbs, margarine and sugar; press onto bottom of 9-inch spring-
  form 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 mint
  chocolate and vanilla; pour over crust.  Bake at 350 degrees F., 50
  minutes.  Loosen cake from rim of pan; cool before removing rim of pan.
  Chill. Beat egg whites until soft peakes form. Gradually add marshmallow
  creme, beating until stiff peakes form. Carefully spread over top of
  cheesecake to seal. Bake at 450 degrees F.; 3 to 4 minutes or until lightly
  browned.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Oringinal "Philly" Cheesecake
 Categories: Cakes, Desserts
      Yield: 10 servings
 
      1 c  Graham Cracker Crumbs               3 tb Margarine, Melted
     24 oz Cream Cheese, Softened            3/4 c  Sugar
      5 tb Lemon Juice                     1 1/2 ts Grated Lemnon Peel
      1 ts Vanilla                             3 ea Large Eggs, Separated
 
  Combine crumbs and margarine; press onto bottom of 9-inch springform pan.
  Bake at 325 degrees F., 10minutes. Combine cream cheese, sugar, juice, peel
  and vanilla, mixing at medium speed on electric mixer until well blended.
  Add egg yolks, one at a time, mixing well after each addition. Beat egg
  whites until stiff peaks form; fold into cream cheese mixture. Pour over
  curst.  Bake at 300 degrees F., 45 minutes. Loosen ckae from rim of pan;
  cool before removing rim of pan. Chill. Top with cherry pie filling or
  fresh fruit, if desired.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cherry Cheesecake
 Categories: Cakes, Desserts
      Yield: 10 servings
 
      1 c  Graham Cracker Crumbs               3 tb Sugar
      3 tb Margarine, Melted                  24 oz Cream Cheese, Softened
    3/4 c  Sugar                               3 ea Large Eggs
      1 ts Vanilla                            21 oz Cherry Pie Filling (1 cn)
 
  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) v8.00
 
      Title: Pumpkin Marble Cheesecake
 Categories: Cakes, Desserts
      Yield: 10 servings
 
  1 1/2 c  Gingersnap Crumbs                 1/2 c  Finely Chopped Pecans
    1/3 c  Margarine, Melted                  16 oz Cream Cheese, Softened
    3/4 c  Sugar                               1 ts Vanilla
      3 ea Eggs                                1 c  Canned Pumpkin
    3/4 ts Cinnamon                          1/4 ts Ground Nutmeg
 
  Combine crumbs, pecans and margarine; press onto bottom and 1 1/2-inches up
  sides of 9-inch springform pan.  Bake at 350 degrees F., 10 minutes.
  Combine cream cheese, 1/2 c sugar and vanilla, mixing at medium speed on
  electric mixer until well blended.  Add eggs, one at a time, mixing well
  after each addition.  Reserve 1 c batter, chill.  Add remaining sugar,
  pumpkin and spices to remaining batter; mix well.  Alternately layer
  pumpkin and cream cheese batters over crust.  Cut through batters with
  knife several times for marble effect.  Bake at 350 degrees F., 55 minutes.
  Loosen cake from rim of pan; cool before removing rim of pan.  Chill.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Orange Upside-down Cheesecake
 Categories: Cakes, Desserts
      Yield: 10 servings
 
      1 ea Env. Unflavored Gelatin         1 1/2 c  Unsweetened Orange Juice
    1/4 c  Sugar                               2 c  Orange Section
      1 ea Env. Unflavored Gelatin           1/2 c  Unsweetened Orange Juice
     24 oz Cream Cheese, Softened              1 c  Sugar
      2 ts Grated Orange Peel                  1 c  Whipping Cream, Whipped
      1 c  Vanilla wafer crumbs              1/2 ts Cinnamon
      3 tb Margarine, Melted              
 
  Soften Gelatin in juice.  Add sugar; stir over low heat until dissolved.
  Chill until slightly thickened, but not set.  Arrange orange sections on
  bottom of 9-inch springform pan.  Pour gelatin mixture over oranges; chill
  until thickened again but not set. Soften gelatin in juice; stirr over low
  heat until dissolved.  Combine cream cheese, sugar and peel, mixing at
  medium speed on electric mixer until well blended. Gradually add gelatin
  mixture, mixing until well blended. Chill until slightly thickened; fold in
  whipped cream.  Pour over oranges, chill. Combine crumbs, cinnamon and
  margarine; gently press onto top of cake. Chill. Loosen from rim of pan;
  invert onto serving plate.  Remove rim of pan. VARIATION: Omit cinnamon.
  Substitute graham cracker crumbs or chocolate wafer crumbs for vanilla
  wafer crumbs.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Turtle Cheesecake
 Categories: Cakes, Desserts
      Yield: 10 servings
 
      2 c  Vanilla Wafer Crumbs                6 tb Margarine, Melted
     14 oz Carmels ( 1 bag)                    5 oz (1 cn) Evaporated Milk
      1 c  Chopped Pecans, Toasted            16 oz Cream Cheese, Softened
    1/2 c  Sugar                               1 ts Vanilla
      2 ea Large Eggs                        1/2 c  Semi-sweet Chocolate Chips *
 
  *  Chocolate chips should be melted.
  Combine crumbs and margarine, press onto bottom and sides of 9-inch spring-
  form pan.  Bake at 350 degrees F., 10 minutes. In 1 1/2-quart heavy
  saucepan, melt carmels with milk over low heat, stirring frequently, until
  smooth.  Pour over crust.  Top with pecans. Combine cream cheese, sugar and
  vanila, mixing at medium speed on electric mixer until well blended. Add
  eggs, one at a time, mixing well after each addition. Blend in chocolate,
  pour over pecans.  Bake at 350 degrees F., 40 minutes. Loosen cake from rim
  of pan; cool before removing rim of pan. Chill. Garnish with whipped cream,
  additional chopped nuts and maraschino cherries, if desired.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Brownie Swirl Cheesecake
 Categories: Cakes, Desserts
      Yield: 10 servings
 
      8 oz (1 Pk) Brownie Mix                 16 oz Cream Cheese, Softened
    1/2 c  Sugar                               1 ts Vanilla
      2 ea Large Eggs                          1 c  Milk Chocolate Chips, Melted
 
  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) v8.00
 
      Title: Chocolate Orange Supreme Cheesecake
 Categories: Cakes, Desserts
      Yield: 10 servings
 
      1 c  Chocolate Wafer Crumbs            1/4 ts Cinnamon
      3 tb Margarine, Melted                  32 oz Cream Cheese, Softened
    3/4 c  Sugar                               4 ea Large Eggs
    1/2 c  Sour Cream                          1 ts Vanilla
    1/2 c  Semi-sweet Choc. ChipsMelted        2 tb Orange Flavord Liqueur
    1/2 ts Grated Orange Peel             
 
  Combine crumbs, cinnamon and margarine; press onto bottom of 9-inch spring-
  form 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 sour cream
  and vanilla.  Blend chocolate into 3 cups batter; blend liqueur and pell
  into remaining batter.  Pour chocolate batter over crust. Bate at 350
  degrees F., 30 minutes.  Reduce oven temperature to 325 degrees F. Spoon
  remianing batter over chocolate batter continue baking 30 minutes more.
  Loosen cake from rim of pan; cool before removing rim of pan. Chill.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cake Brownies
 Categories: Desserts, Cakes
      Yield: 24 servings
 
----------------------------------BROWNIE----------------------------------
    1/2 c  Butter                            1/2 c  Oil
      1 c  Water                               4 tb Unsweetened cocoa
      2 c  Flour                               2 c  Sugar
      2 ea Eggs                                1 ts Baking soda
    1/2 c  Buttermilk                          1 ts Vanilla

----------------------------------FROSTING----------------------------------
    1/2 c  Butter                              3 tb Unsweetened cocoa
    1/3 c  Buttermilk                          1 pk Confectioners sugar
      1 c  Chopped walnuts                     1 ts Vanilla
 
  1.  Preheat oven to 350.  Grease and flour a 9 x 13 baking pan.  Mix
  butter, oil, water and cocoa together in small sauce pan.  Bring to boil.
  Add this mixture to flour and sugar and beat until smooth. 2. Add eggs,
  baking soda, buttermilk and vanilla.  Mix well.  Pour into prepared baking
  pan.  Bake 20 minutes. 3. Prepare frosting while brownies are baking. Put
  all frosting ingredients in medium saucepan and heat. Do not boil. 4. Frost
  immediately after removing from oven.  Cut into squares when cool. from:
  _Cookiemania_
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Caramel Brownies
 Categories: Desserts
      Yield: 25 servings
 
     14 oz Caramels                          1/3 c  Evaporated milk
      8 oz German sweet chocolate              6 tb Butter
      4 ea Eggs                                1 c  Sugar
      1 c  Flour (sifted)                      1 ts Baking powder
    1/2 ts Salt                                2 ts Vanilla
      6 oz Chocolate chips                     1 c  Chopped walnuts
 
  1.  Preheat oven to 350.  Grease and flour a 9 x 13 baking pan.  Combine
  caramels and evaporated milk in top of double boiler over low heat.  Cover
  and simmer until caramels are melted, stirring occasionally.  Set aside,
  keeping warm. 2. Combine German sweet chocolate and butter in 2 quart
  saucepan.  Place over low heat stirring occasionally until melted. Remove
  from heat.  Cool to room temperature. 3. Beat eggs until foamy using
  electric mixer at high speed.  Gradually add sugar, beating until mixture
  is thick and lemon colored. 4. Sift together flour, baking powder and salt.
  Add to egg mixture mixing well. Blend in cooled chocolate mixture and
  vanilla. 5. Spread half of mixture into prepared baking pan. Bake for 6
  minutes. Remove from oven and spread caramel mixture carefully over baked
  layer. Sprinkle with chocolate chips. 6. Stir 1/2 cup of walnuts into
  remaining chocolate batter.  Spread batter by spoonfuls over the caramel
  layer.  Sprinkle with remaining nuts. 7. Bake for 20 minutes. Cool in pan
  on rack.  Refridgerate before cutting into bars or squares. These brownies
  are very difficult to cut if not chilled first. from: _Cookiemania_
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate marshmallow bars
 Categories: Desserts
      Yield: 16 servings
 
      2 oz Unsweetened chocolate             1/2 c  Butter
      1 c  Sugar                               2 ea Eggs
    1/2 c  Flour                               1 ts Vanilla
      1 c  Chopped pecans                     16 ea Large marshmallows
 
  1.  Preheat oven to 350.  Grease an 11 1/2 x 7 baking pan.  Melt chocolate
  and butter in top of double boiler over hot water.  Set aside. 2. Cream
  sugar and eggs until light and fluffy.  Add flour.  Beat.  Add melted
  chocolate and butter.  Beat well.  Mix in vanilla and pecans. 3. Pour into
  prepared pan.  Bake 18 minutes.  Remove from oven and cover with
  marshmallows.  Return to oven and bake until marshmallows are lightly
  browned. 4. Cool slightly and cut into bars. from: _Cookiemania_
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Mint Sticks
 Categories: Desserts, Cookies
      Yield: 40 servings
 
-----------------------------------COOKIE-----------------------------------
      2 ea Eggs                              1/2 c  Melted butter
      1 c  Sugar                               2 oz Unsweetened chocolate melted
    1/2 ts Peppermint extract                1/2 c  Flour
    1/2 c  Ground almonds                

-----------------------------PEPPERMINT FILLING-----------------------------
      2 tb Butter                              1 tb Heavy cream
      1 c  Confectioners sugar (sifted)        1 ts Peppermint extract

----------------------------------FROSTING----------------------------------
      1 oz Semi-sweet chocolate                1 tb Butter
 
  1. Preheat oven to 350. Grease a 9 inch square baking pan. Beat eggs. Add
  melted butter and sugar. Beat well. Add melted chocolate and peppermint.
  Beat. Add flour and nuts. Mix well. Pour ingredients into prepared pan and
  bake 25-30 minutes until toothpick inserted in center comes out clean.
  Remove from oven and set on trivet or rack to cool.
  2. Prepare filling. In small bowl, thoroughly blend butter and cream. Add
  sugar and peppermint. Mix well. Spread evenly over cooled baked layer.
  3. Prepare frosting. Melt chocolate and butter together in small pan over
  low heat.
  4. When filling is completely firm, spread frosting mixture on top.
  5 . Refrigerate until chocolate is firm. Cut into 3/4 by 2 1/4 inch
  strips.
  from: _Cookiemania_
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Munchies
 Categories: Desserts, Cookies
      Yield: 48 servings
 
      1 c  Semi-sweet chocolate chips          8 ea Marshmallows
      1 tb Water                             3/4 c  Sifted flour
    1/2 c  Sugar                             3/4 ts Salt
    1/2 ts Baking sodaa                      1/2 c  Softened butter
    1/3 c  Packed brown sugar                  1 ea Egg
      2 ts Almond extract                    1/2 ts Vanilla
  1 1/4 c  Quick cooking oats                  1 c  Chopped pecans
 
  1.  Preheat oven to 350.  Grease cookie sheet.  Melt chocolate chips in top
  of double boiler over hot water.  Add marshmallows and water.  Stir until
  melted.  Remove from heat and set aside. 2. Sift together already sifted
  flour, sugar, salt and baking soda. Slowly blend butter, brown sugar, egg,
  almond extract and vanilla into sifted ingredients. Mix well. Stir oats,
  pecans and melted chocolate into batter. Blend thoroughly. 3. Drop dough by
  teaspoonfuls, 2 inches apart onto prepared cookie sheet.
   Bake 12-15 minutes.  Remove from cookie sheet immediately and cool an
  rack. shake off excess Bits 'o Brickle.from: _Cookiemania_ from:
  _Cookiemania_
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Toffee chip squares
 Categories: Desserts, Cookies
      Yield: 96 servings
 
-----------------------------------COOKIE-----------------------------------
      1 c  Butter                              3 c  Brown sugar
      1 ts Vanilla                         2 3/4 c  Flour
    1/2 ts Baking powder                 

----------------------------------TOPPING----------------------------------
      6 oz Semi-sweet chocolate chips          3 tb Butter
      1 tb Water                               1 x  Bits 'o brickle baking chips
 
  1. Preheat oven to 350. Cream butter. Add brown sugar and vanilla. Mix
  well. Add flour an baking powder and mix until well blended.
  2. Pat evenly into ungreased 9 x 13 baking pan. Press down flat. Bake 10-15
  minutes until golden. Remove from oven and cut while warm into triangles,
  cut from 2 inch squares.
  3. Prepare topping. Melt chocolate chips, butter and water in top of double
  boiler over hot water. Stir until smooth. Remove top of double boiler from
  hot water. Let chocolate thicken a little and then drop a large dollop in
  the center of each square or triangle.
  4. Sprinkle Bits 'o Brickle chips on top of wet chocolate, heavily.
  Refrigerate to set. Remove squares with spatula and shake off excess Bits
  'o Brickle.
  from: _Cookiemania_
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Mocha Cookies
 Categories: Desserts, Cookies
      Yield: 36 servings
 
    1/2 c  Butter                            3/4 c  Sugar
    1/4 c  Packed brown sugar                  1 ea Egg
  1 1/2 c  Flour                               2 tb In. coff. powder No crystals
      1 ts Baking powder                     1/2 ts Salt
    1/2 ts Cinnamon                            2 ts Vanilla
      1 c  Finely chopped walnuts             12 oz Semi-sweet chocolate chips
 
  1. Preheat oven to 350. Cream butter. Add both sugars and beat well. Add
  egg and mix well. Add flour, coffee powder, baking powder, salt, cinnamon,
  vanilla, and 1/2 c walnuts. Mix well. Wrap dough in wax paper and chill
  thouroughly in refrigerator (at least two hours).
  2. Remove dough from refrigerator. Using rounded teaspoonfuls of dough,
  shape into balls using palms of hands and place 2 inches apart on an
  ungreased cookie sheet. Bake 12-15 minutes.
  3. Remove cookie sheet from oven and working quickly place 3-4 chocolate
  chips in the center of each hot cookie. When chocolate has softened, spread
  over top and sprinkle with balance of walnuts. Remove to wire rack and
  cool. from: _Cookiemania_
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Fudge brownies
 Categories: Desserts
      Yield: 36 servings
 
      1 c  Butter                              4 oz Unsweetened chocolate
      4 ea Eggs                                1 x  Pinch salt
      2 c  Sugar                               1 c  Sifted flour
      1 ts Baking powder                       1 ts Vanilla
      1 c  Chopped pecans                 
 
  1. Preheat oven to 325. Grease a 9" square baking pan. Melt butter and
  chocolate in small saucepan over low heat. Stir to blen and set aside to
  cool.
  2. Beat eggs until light yellow; add salt, sugar, flour, and paking powder.
  Beat well. Blend in cooled chocolate, vanilla and pecans. Blend
  thouroughly.
  3. Pour into prepared pan and bake 35-45 minutes or until knife inserted in
  center comes out clean. Cool before cutting. from: _Cookiemania_
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: White chocolate brownies
 Categories: Desserts
      Yield: 24 servings
 
      6 tb Unsalted butter                     8 oz Grated white chocolate
      2 ea Eggs                              1/2 c  Sugar
      1 tb Vanilla                             1 c  Flour
      1 c  Heaped semi-sweet choc chunk   
 
  1.  Preheat oven to 350.  Grease and flour an 8 inch square baking pan.
  Melt butter and 4 oz of white chocolate together in top of double boiler
  over hot water.  When melted remove from heat and add balance of white
  chocolate.  Stir to blend well.  Set aside. 2. Beat eggs. Add sugar. Beat
  2-3 minutes.  Add white chocolate and butter mixture, vanilla and flour.
  Beat just until smooth.  Add chocolate chunks and mix in by hand -- do not
  beat. 3. Pour into prepared pan and bake 35 minutes or until toothpick
  inserted in center comes out clean. Cool on wire rack. Cut into squares or
  bars. from: _Cookiemania_
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Raspberry Meringues
 Categories: Desserts, Candies
      Yield: 36 servings
 
      3 ea Eggs (room temp)                  1/4 ts Cream of tartar
      1 x  Dash salt                         3/4 c  Sugar
    1/4 c  Raspberry preserves, seedles        6 x  Drops red food coloring
 
  1.  Preheat oven 225.  Cover cookie sheet with aluminum foil.  In small
  bowl, with electric hand mixer, beat egg whites, cream of tartar, and salt
  until soft peaks form.  Gradually add sugar, beating until very stiff peaks
  form, about 10 minutes.  Add preserves and food coloring and beat one
  minute at highest speed of mixer. 2. Drop by teaspoonfuls, two inches
  apart, onto foil lined cookie sheet. Bake for two hours. Cool completely.
  Peel off foil. from: _Cookiemania_
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Peanut butter chip cookies
 Categories: Desserts, Cookies
      Yield: 48 servings
 
    1/2 c  Butter softened                   3/4 c  Packed brown sugar
    1/2 c  Chunky peanut butter                2 ea Eggs
  1 1/2 c  Flour                               1 ts Baking soda
      1 c  Salted peanuts                      6 oz Semi-sweet chocolate chips
      6 oz (or) butterscotch chips        
 
  1.  Preheat oven to 350.  Cream butter and brown sugar until light and
  fluffy.  Add peanut butter and eggs.  Mix well.  Stir in flour and baking
  soda and blend well.  Add peanuts and chips.  Mix just until blended. 2.
  Drop by rounded teaspoonfuls two inches apart onto ungreased cookie sheet.
  3.  Bake 9-12 minutes or until golden brown.  Remove right away from cookie
  sheet and cool on wire rack. from: _Cookiemania_
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Dip and sprinkle
 Categories: Desserts, Cookies
      Yield: 60 servings
 
-----------------------------------COOKIE-----------------------------------
  2 1/3 c  Sifted flour                      1/4 ts Salt
      1 c  Butter softened                   2/3 c  Sugar
      1 ea Egg yolk                            1 ts Vanilla
      1 c  Finely ground almonds         

-------------------------CHOCOLATE DIPPING MIXTURE-------------------------
      6 oz Semi-sweet chocolate chips          3 tb Butter
      1 tb Hot water                           1 x  Choc. or candy sprinkles
 
  1.  Sift already sifted flour with salt and set aside.  In large bowl,
  cream butter with electric mixer at medium speed.  Add sugar, egg yolk, and
  vanilla.  Beat until light and fluffy.  Gradually add flour and salt
  mixture and almonds, mixing until well blended. 2. Shape dough into two
  logs, each 1 1/2 inches in diameter, and wrap in wax paper. Refrigerate
  until firm, at least two hours. 3. Preheat oven to 350. Lightly grease a
  cookie sheet.  Using a ruler, mark each log at 1/4 inch intervals. With a
  sharp thin knife, cut into slices and put onto prepared cookie sheet, one
  inch apart. 4. Bake 8-10 minutes or until lightly browned. Remove from
  cookie sheet and cool on rack. 5. Prepare chocolate mixture. In top of
  double boiler, over hot water, melt chocolate chips and butter. Stir in hot
  water. 6. Lay sheet of wax paper on table. Dip half of each cookie into hot
  chocolate mixture and put on wax paper. 7. If using sprinkles, dip a few
  cookies and then sprinkle while chocolate is still wet. Let dry at least
  one hour. from: _Cookiemania_
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Kisses
 Categories: Desserts, Candies
      Yield: 60 servings
 
      1 c  Butter                            1/2 c  Sugar
      1 ts Vanilla                             2 c  Flour
     14 oz Hershey's kisses                    1 x  Confectioner's sugar
 
  1.  Cream butter and sugar, beating well.  Add vanilla and flour, and mix
  well.  Chill dough for one hour. 2. Preheat oven to 375. Pinch off a piece
  of dough.  Roll into ball with palms of hands and then flatten. Dough
  should not be thick.  Put kiss in center. Bring dough up, shaping around
  kiss to cover completely. 3. Place onto ungreased cookie sheet one inch
  apart and bake for 12-15 minutes, until just starting to brown. 4. Roll in
  confectioner's sugar when cool. from: _Cookiemania_
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Salmon Steaks With Wine Sauce
 Categories: Main dish, Fish, Sauces
      Yield: 2 servings
 
      8 oz (2) Salmon Steaks *                 2 ts Cooking Oil
      1 tb Butter or Margarine                 1 ts Cornstarch
      1 x  Dash White Pepper                 1/2 c  Half & Half Light Cream
      1 ea Lge. Beaten Egg Yolk                2 tb Dry White Wine
      1 x  Seedless Green Grapes (Opt.)   
 
  *  Salmon steaks may be either fresh or frozen.
  Thaw salmon steaks, if frozen.  Preheat a 6 1/2-inch microwave browning
  dish on 100% power for 3 minutes.  Add cooking oil to the browning dish;
  swirl to coat the dish.  Place fresh or thawed salmon steaks in the
  browning dish.  Micro-cook, covered, on 100% power for 30 seconds.  Turn
  the salmon steaks and micro-cook, covered, on 50% power about 3 minutes or
  till the salmon flakes easily when tested with a fork.  Let the salmon
  steaks stand, covered, while preparing the wine sauce.  For the wine sauce,
  in a 4-cup measure micro-cook the butter or margarine, uncovered, on 100%
  of power for 45 seconds to 1 minute or till melted.  Stir in the cornstarch
  and white pepper.  Stir in light cream.  Micro-cook, uncovered, on 100%
  power for 2 to 3 minutes or till mixture is thickened and bubbly, stirring
  every minute.  Stir HALF the hot cream mixture into the beaten egg yolk.
  Return all to the 4-cup measure.  Micro-cook, uncovered, on 50% of power
  for 1 minute, stirring every 15 seconds.  Stir till mixture is smooth. Stir
  in dry white wine.  Transfer the salmon steaks to a serving platter. Spoon
  the wine sauce atop.  Garnish with seedless green grapes, if desired.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Toasty Walnut Muffins
 Categories: Muffins, Breads
      Yield: 2 servings
 
    1/4 c  Quick-cooking Rolled Oats         1/2 c  Unbleached Flour
      2 tb Sugar                             1/2 ts Baking Powder
      1 x  Dash Ground Cinnamon                1 ea Large Beaten Egg Yolk
      2 tb Cooking Oil                         2 tb Milk
    1/4 c  Broken Walnuts, Toasted             2 tb Raisins
      2 ts Unbleached Flour                    1 ts Brown Sugar
      1 ts Butter or Margarine            
 
  Stir together oats and 2 T warm water, let stand for 5 minutes.  Meanwhile
  stir together 1/2 cup flour, sugar, baking powder, cinnamon and a DASH of
  salt.  Stir egg yolk, oil and milk into oat mixture; add to dry
  ingredients, stirring just till moistened.  Fold in 3 T of the walnuts and
  the raisins.  Line four 6-ounce custard cups with paper baking cups.  Fill
  2/3rds full.  Combine 2 t flour , brown sugar, butter, and remaining
  walnuts.  Sprinkle atop muffins.  Micro-cook, uncovered, on 100% power for
  1 1/2 to 2 1/2 minutes or till done, rearranging twice.  (When done,
  surface may still appear moist but a wooden pick inserted near the center
  should come out clean.)  Remove from custard cups.  Let stand on a wire
  rack for 5 minutes.  Serve warm.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Corn Muffins
 Categories: Muffins, Breads
      Yield: 2 servings
 
    1/3 c  Unbleached Flour                  1/3 c  Yellow Cornmeal
      2 tb Sugar                           1 1/2 ts Baking Powder
    1/4 ts Salt                                1 ea Large Beaten Egg
    1/4 c  Milk                                4 ts Cooking Oil
      1 x  Yellow Corn Meal               
 
  In a small bowl sift together flour, 1/3 c of yellow cornmeal, sugar,
  baking powder, and salt.  Make a well in the center of the dry ingredients.
  Stir together beaten egg, milk and cooking oil.  Add all at once to the dry
  ingredients, stirring just till moistened.  Line four 6-oz custard cups
  with paper baking cups.  Fill 2/3rds full.  Sprinkle a little additional
  cornmeal atop muffins.  Micro-cook, uncovered, on 100% power about 1 1/2
  minutes or till done, rearranging twice.  (When done, the surface may
  appear moist but a wooden pick inserted near the center should come out
  clean.)
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Rice Pilaf
 Categories: Rice, Main dish, Vegetables
      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.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Parmesan Croutons
 Categories: Salads, Breads, Cheese/eggs
      Yield: 2 servings
 
      1 ea Slice Whole Wheat Bread             1 tb Butter Or Margarine
      1 tb Grated Parmesan Cheese         
 
  Trim crust from bread.  Cut bread slice into quarters, making squares.
  Diagonally cut each square in to halves, making triangles.  Arrange bread
  triangles in a shallow baking dish or pie plate.  Micro-cook, uncovered, on
  100% power for 1 to 1 1/2 minutes or till the bread is dry.  Remove the
  bread from the microwave oven.  In a custard cup micro-cook butter or
  margarine, uncovered, on 100% power for 40 to 50 seconds or till melted.
  Drizzle over bread triangles.  Sprinkle with grated parmesan cheese.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Fruit Soup
 Categories: Fruits, Soups
      Yield: 2 servings
 
    2/3 c  Apricot Nectar                      1 ts Cornstarch
      1 tb Brandy                              1 tb Honey
    1/8 ts Ground Allspice                     1 c  Peeled & Sliced Fruits *
 
  *  Peeled and sliced fruits can be papayas, peaches or pineapples; cut up
     apricots, nectarines, or plums; or halved and pitted dark sweet
     cherries.
  In a nonmetal bowl stir together apricot nectar and cornstarch.  Stir in
  brandy, honey, and allspice.  Micro-cook, uncovered, on 100% power for 2 to
  3 minutes or till the mixture is thickened and bubbly, stiring every 30
  seconds.  Stir in fruit.  Micro-cook, uncovered, on 100% power for 45
  seconds to 1 minute or till heated through.  Chill thoroughly, if desired.
  Serve hot or cold.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Oriental Pea Pods And Carrots
 Categories: Oriental, Vegetables
      Yield: 2 servings
 
    1/4 c  Water                               1 tb Soy Sauce
      1 ts Cornstarch                          1 x  Dash Crushed Red Pepper
      1 ea Med. Carrot *                       2 ts Water
      3 oz Frozen Pea Pods                     2 tb Broken Walnuts
      1 ts Butter or Margarine            
 
  *    Medium Carrot should be thinly sliced on a diagonal cut (bias).
  In a custard cup stir together 1/4 c water, soy sauce, cornstarch, and
  crushed red pepper.  Micro-cook, uncovered, on 100% power for 1 to 1 1/2
  minutes or till thickened and bubbly, stirring every 30 seconds.  Place the
  carrot in a 20-ounce casserole.  Sprinkle with 2 t water.  Micro-cook,
  covered, on 100% power for 2 1/2 minutes.  Drain.  Toss together carrot,
  pea pods, and walnuts; add butter or margarine.  Micro-cook, covered, on
  100% power about 1 1/2 minutes or till the vegetables are crisp-tender.
  Toss with the soy sauce mixture.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Carrots in Orange-Basil Butter
 Categories: Vegetables
      Yield: 2 servings
 
      2 ea Med. Carrots *                      1 tb Water
      1 tb Butter Or Margarine               1/8 ts Finely Shredded Orange Peel
      1 x  Pinch Dried Basil, Crushed          1 x  Snipped Parsley (Opt.)
 
  *  Carrots should be cut into julienne strips.
  Place carrot strips in a 1-quart casserole.  Sprinkle with water.
  Micro-cook, covered, on 100% power for 2 to 3 minutes or just till carrot
  strips are crisp-tender.  Let stand, covered, while preparing butter
  mixture.  For butter mixture, in a custard cup combine butter or margarine,
  orange peel, and basil.  Micro-cook, uncovered, on 100% power about 30
  seconds or till butter or margarine is melted.  Drain Carrots. Drizzle
  butter mixture over carrot strips.  Garnish with snipped parsley, if
  desired.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Orange And Peanut Sweet Potatoes
 Categories: Nuts, Fruits, Vegetables
      Yield: 2 servings
 
      2 ea Med. Sweet Potatoes               1/4 ts Finely Shredded Orange Peel
      2 tb Orange Juice                      1/2 c  Orange Juice
      2 ts Cornstarch                          4 tb Honey Or Maple (flvrd) syrup
      2 tb Peanuts                        
 
  Peel and slice sweet potatoes crosswise into 1/2-inch thick slices.  Place
  in a 1-quart casserole.  Sprinkle lightly with salt.  Sprinkle with 2 T
  orange juice.  Micro-cook, covered, on 100% power for 6 to 8 minutes or
  till potatoes are tender.  Let stand, covered, while preparing sauce.  For
  sauce, in a 2-cup measure stir together 1/2 c orange juice, cornstarch, and
  finely shredded orange peel.  Stir in honey or maple (maple-flavored)
  syrup.  Micro-cook, uncovered, on 100% power for 1 to 2 minutes or till
  thickened and bubbly, stirring every 30 seconds.  Stir together sauce and
  potato slices.  Sprinkle with roasted but unsalted peanuts. NOTE:
  True maple syrup is the best if you have it.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Twice-Baked Potatoes
 Categories: Vegetables
      Yield: 2 servings
 
      2 ea Med. Baking Potatoes              1/4 c  Shredded Cheddar Cheese
      1 tb Butter Or Margarine                 2 ts Sliced Green Onions
      1 x  Milk                                1 x  Paprika (Optional)
 
  Scrub baking potatoes with a brush.  Prick with a fork in several places.
  Place potatoes in a shallow baking dish.  Micro-cook, uncovered, on 100%
  power for 6 to 8 minutes or till potatoes are tender.  Cut a lengthwise
  slice from the top of each potato.  Discard the skin from the lengthwise
  slices, place the potato portions from the lengthwise slices in a mixing
  bowl.  Scoop out the insides of the potatoes leaving two 1/4-inch thick
  shells; reserve the shells.  Add the insides of the potatoes to the mixing
  bowl containing the potato portions from the top slices; mash.  Stir in
  shredded cheddar cheese, butter or margarine and sliced green onion.  Beat
  in enough milk to give the mixture a stiff consistency.  Season to taste
  with salt and freshly ground pepper.  Pile the mashed potato mixture into
  the reserved potato shells.  Return to the shallow baking dish. Micro-cook,
  uncovered, on 100% power for 2 to 3 minutes or till potato mixture is
  heated through.  Sprinkle with paprika, if desired.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Rice-Stuffed Artichokes
 Categories: Rice, Vegetables
      Yield: 2 servings
 
      2 ea Med. Artichokes                     2 ts Lemon Juice
    1/4 c  Water                             1/2 c  Shredded Carrot
    1/4 c  Sliced Green Onion                  2 tb Butter Or Margarine
    1/4 ts Dried Sage, Crushed                 1 c  Cooked Rice
    1/2 c  Chicken Broth                       1 ts Lemon Juice
    3/4 ts Cornstarch                          1 x  Dash White Pepper
      1 ea Large Beaten Egg Yolk          
 
  Cut off stems and loose outer leaves from artichoke.  Cut of 1-inch from
  tops.  Snip off sharp leaf tips.  Brush cut edges with 2 t lemon juice.
  Place artichokes and water in a casserole. Cover with vented clear plastic
  wrap.  Micro-cook, covered, on 100% power for 7 to 9 minutes or just till
  tender, rotating casserole a half-turn after 4 minutes.  Let stand,
  covered, while preparing stuffing.  For stuffing, in a small nonmetal bowl
  stir together carrot, onion, butter or margarine, and sage.  Micro-cook,
  covered, on 100% power for 2 1/2 to 3 1/2 minutes or till vegetables are
  tender, stirring once.  Stir together vegetable mixture and rice.  Drain
  artichokes.  Remove the center leaves and chokes from artichokes.  Spread
  artichoke leaves slightly.  Spoon rice stuffing into the center of each
  artichoke and behind each large leaf.  Return artichokes to casserole.
  Cover with vented clear plastic warp.  Micro-cook, covered, on 100% power
  for 2 to 3 minutes or till stuffing is hot and bases of artichokes are
  fork-tender, rotating the casserole a half-turn every minute.  Let stand,
  covered, while preparing sauce.  For sauce, in a 2-cup measure stir
  together chicken broth, 1 t lemon juice, cornstarch, and pepper.
  Micro-cook, uncovered, on 100% power for 2 to 3 minutes or till thickened
  and bubbly, stirring every 30 seconds.  Stir HALF the hot mixture into the
  egg yolk.  Return all to the 2-cup measure.  Micro-cook, uncovered, on 100%
  power for 30 seconds.  Transfer stuffed artichokes to a warm serving
  platter.  Pour sauce around the artichokes.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Swiss-Sauced Broccoli
 Categories: Vegetables, Sauces, Cheese/eggs
      Yield: 2 servings
 
      6 oz Fresh Broccoli                      2 tb Water
    1/8 ts Salt                                2 ts Butter Or Margarine
  1 1/2 ts Unbleached Flour                    1 x  Dash Salt
      1 x  Dash White Pepper                 1/3 c  Milk
    1/4 c  Shredded Swiss Cheese          
 
  Wash broccoli; remove outer leaves and tough part of stalks.  Cut broccoli
  stalks lengthwise into uniform spears, following the branching lines.  In a
  1-quart casserole combine broccoli, water and 1/8 t salt.  Micro-cook,
  covered, on 100% power for 5 to 6 minutes or just till tender.  Let stand,
  covered, while preparing sauce.  For sauce, in a 1-cup measure micro-cook
  butter or margarine, uncovered, on 100% power for 30 to 45 seconds or till
  melted.  Stir in flour, dash salt, and pepper.  Stir in milk.  Micro-cook,
  uncovered, on 100% power for 1 to 2 minutes or till thickened and bubbly,
  stirring every 30 seconds.  Stir in shredded Swiss cheese til melted. Drain
  Broccoli.  Serve sauce atop broccoli.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Green Beans Amadine
 Categories: Nuts, Vegetables
      Yield: 2 servings
 
      1 c  Frozen Cut Green Beans              2 ts Water
      2 ts Butter Or Margarine                 2 tb Slivered Almonds, Toasted
    1/2 ts Lemon Juice                    
 
  Place green beans in a small nonmetal bowl.  Sprinkle with water.
  Micro-cook, covered, on 100% power for 5 to 6 minutes or just till tender.
  Let stand, covered, while preparing butter mixture.  For butter mixture, in
  a custard cup micro-cook butter or margarine, uncovered, on 100% power for
  30 to 45 seconds, or till melted.  Stir in toasted almonds and lemon juice.
  Drain green beans; spoon butter mixture over green beans.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Citrus Dumplings
 Categories: Casseroles, Breads
      Yield: 2 servings
 
    1/2 ts Finely Shredded Orange Peel       1/2 c  Orange Juice
      2 ts Cornstarch                        1/4 ts Ground Cinnamon
     11 oz Mandarin Orange Sect., Drain      1/2 c  Bisquick
      2 tb Sugar                               2 tb Milk
      1 ts Sugar                               1 x  Dash Ground Cinnamon
 
  In a 1-quart casserole stir together orange juice, cornstarch and 1/4 t
  ground cinnamon.  Micro-cook, uncovered, on 100% power for 1 1/2 to 2
  minutes or till thickened and bubbly, stirring every 30 seconds.  Stir in
  drained mandarin orange sections and finely shredded orange peel.
  Micro-cook, uncovered, on 100% power for 1 to 1 1/2 minutes or till mixture
  is heated through.  Meanwhile for dumplings, stir together Bisquick and 2 T
  sugar.  Add milk, stirring just till moistened.  Drop mixture into four
  mound atop the hot orange mixture.  Micro-cook, uncovered, at 50% power for
  6 to 7 minutes or till dumplings are just set. Stir together the 1 t sugar
  and dash of ground cinnamon.  Sprinkle sugar mixture atop dumplings.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Stirred Custard Sauce
 Categories: Sauces, Fruits
      Yield: 2 servings
 
      2 ea Large Beaten Egg Yolks            2/3 c  Half & Half Light Cream
      4 ts Sugar                               1 x  Dash Salt
      1 tb Galliano,Brandy, or Ameretto      1/2 ts Vanilla

--------------------------------FRESH FRUITS--------------------------------
      1 x  Orange Slices                       1 x  Halved Strawberries
      1 x  Sliced Kiwi                         1 x  Sliced Peaches
      1 x  Pineapple Chunks               
 
  In a 2-cup measure stir together egg yolks, light cream, sugar, and salt.
  Micro-cook, uncovered, on 50% power for 3 to 5 minutes or till mixture
  thickens slightly, stirring every minute.  Place the 2-cup measure in a
  bowl of ice water and stir egg yolk mixture for 2 minutes.  Stir in
  Galliano, brandy, or Ameretto and vanilla.  Cover surface of mixture with
  clear plastic wrap and refrigerate till serving time.  To serve, spoon over
  one of the above fresh fruits, or a mixture of the above fresh fruits.
  NOTE:
  Cool the custard mixture for Stirred Custard Sauce by placing the glass
  measure inside a larger bowl filled with ice water.  After stirring the
  mixture, stir in the Galliano, brandy or Amaretto and the vanilla.  Adding
  these ingredients at this stage speeds the cooling of the custard and helps
  prevent curdling.  Be sure to place clear plastic wrap directly on the
  surface of the custard befroe it is refrigerated.  Covering the surface
  will prevent a "skin" from forming on the top of the custard sauce.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pecan Pie
 Categories: Nuts, Pies
      Yield: 1 servings
 
      2 tb Butter Or Margarine                 2 ea Large Beaten Eggs
    1/2 c  Dark Corn Syrup                   1/3 c  Sugar
      2 ts Unbleached Flour                  1/4 ts Vanilla
      1 x  Pecan Pie Pastry Shell            1/2 c  Pecan Halves
 
  In a small nonmetal bowl micro-cook butter or margarine, uncovered, on 100%
  power for 30 seconds to 1 minute or till melted.  Stir in beaten eggs, corn
  syrup, sugar and flour.  Micro-cook, uncovered, on 50% of power about 5
  minutes or till slightly thickened, stirring every minute.  Stir in
  vanilla.  Turn into pecan pie pastry.  Arrange pecan halves atop pie.
  Micro-cook, uncovered, on 30% power for 6 to 7 minutes or just till set,
  rotating the dish a quarter-turn every 2 minutes.  Cool before serving.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pecan Pie Pastry
 Categories: Nuts, Pies
      Yield: 2 servings
 
    1/2 c  Unbleached Flour                    2 tb Finely Chopped Pecans
    1/4 ts Salt                                3 tb Shortening Or Lard
      1 x  Cold Water                          1 x  Dried Beans
 
  In a small mixing bowl stir together flour, chopped pecans and salt.  Cut
  in shortening or lard till the pieces are the size of small peas. Sprinkle
  cold water over part of the mixture; gently toss with a fork. Push to side
  of bowl.  Repeat till all is moistened.  Form dough into a ball. On a
  lightly floured surface roll the ball into a 10-inch circle. Line a 7-inch
  pie plate or quiche dish with the pastry.  Flute edge.  Cover surface of
  pastry with clear plastic wrap.  Spread dried beans atop the plastic wrap
  to a depth of 1 inch.  Micro-cook, uncovered, on 70% power for 6 minutes,
  rotating the dish a half-turn every 2 minutes.  Carefully lift plastic wrap
  and beans from pastry.  Micro-cook, uncovered, on 70% power about 2 minutes
  or till pastry is dry.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Pots De Creme
 Categories: Chocolate, Desserts
      Yield: 2 servings
 
    1/2 c  Light Cream                         2 oz German Cooking Chocolate *
  1 1/2 ts Sugar                               1 x  Dash Salt
      2 ea Large Beaten Egg Yolks            1/4 ts Vanilla
      1 x  Whipped Cream (Opt.)           
 
  *    German cooking chocolate should be coarsely chopped.
  In a small nonmetal bowl stir together light cream, chopped chocolate,
  sugar and salt.  Micro-cook, uncovered, on 100% power about 1 1/2 minutes
  or till chocolate is melted, stirring every 30 seconds.  Stir about HALF of
  the hot mixture into the beaten egg yolks.  Return all to the bowl, mixing
  well.  Micro-cook, uncovered, on 50% power for 2 to 3 minutes or till
  thickened, stirring every 30 seconds.  Stir in vanilla.  Pour into 2 pot de
  creme cups or 6-ounce custard cups.  Cover and chill for several hours or
  till firm.  Garnish with whipped cream, if desired. NOTE:
  SELECTING THE RIGHT CHOCOLATE:  You'll find three basic types of chocolate
  in the baking supplies department of most supermarkets--semisweet
  chocolate, unsweetened chocolate, and sweet chocolate.  The semisweet
  chocolate is made from chocolate that is just slightly sweetened with
  sugar.  Unsweetened chocolate is the original baking or cooking chocolate
  and has no added flavorings or sugar.  And sweet chocolate, such as the
  German cooking chocolate used in the Chocolate Pots de Creme recipe, is
  chocolate mixed with sugar and sometimes additional cocoa butter or
  flavorings.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Banana Split Sundaes
 Categories: Desserts
      Yield: 2 servings
 
      2 oz Semisweet Chocolate               1/4 c  Light Corn Syrup
    1/4 c  Sweetened Condensed Milk          1/4 ts Vanilla
      1 x  Ice Cream                           2 tb Unsalted, Roasted Peanuts
      2 ea Small Bananas, Quartered       
 
  Place chocolate in a 2-cup measure.  Micro-cook, uncovered, on 100% power
  for 2 to 3 minutes or till melted, stirring once.  Stir in corn syrup, and
  sweetened condensed milk.  Micor-cook, uncovered, on 100% power for 45
  seconds to 1 minute or till heated through.  Stir in vanilla.  Serve warm
  atop ice cream.  Sprinkle with peanuts.  Arranged quartered bananas around
  ice cream.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pecan Pudding
 Categories: Nuts, Desserts
      Yield: 2 servings
 
      1 tb Butter Or Margarine                 1 ea Large Beaten Egg
    1/3 c  Dark Corn Syrup                   1/4 ts Vanilla
      2 tb Unbleached Flour                  1/8 ts Baking Powder
    1/4 c  Chopped Pecans                      1 x  Powdered Sugar
 
  In a 15-ounce custard cup micro-cook the butter or margarine, uncovered, on
  100% power for 30 to 40 seconds or just till melted.  Swirl the butter in
  the custard cup, coating sides and bottom. Pour the excess butter from the
  custard cup into the beaten egg.  Stir in the dark corn syrup and vanilla.
  Stir together flour and baking powder.  Stir flour mixture into egg
  mixture.  Gently fold in chopped pecans.  Pour the pecan mixture into the
  buttered 15-ounce custard cup.  Micro-cook, uncovered, on 50% power for 3
  to 4 minutes or till the pecan mixture is just set, rotating the custard
  cup a half-turn every minute.  Sift a little powdered sugar atop. Serve
  warm with light cream, if desired.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chili Con Queso
 Categories: Chili, Appetizers
      Yield: 2 servings
 
    1/4 c  Chopped Onion                       1 ts Butter Or Margarine
    1/2 c  American Cheese Spread              1 ea Med. Tomato *
      2 tb Chili Peppers **                    1 x  Dash Hot Pepper Sauce (Opt.)
      1 x  Tortilla Or Corn Chips         
 
  *    Tomato should be peeled, ceeded, and chopped. ** Chili Peppers should
  be canned, chopped, green chili peppers.
  In a small nonmetal bowl micro-cook the chopped onion and butter or
  margarine, uncovered, on 100% power for 1 1/2 to 2 minutes or till the
  onion is tender but not brown.  Stir in the American cheese spread.
  Micro-cook, uncovered, on 100% power for 2 to 3 minutes or till the cheese
  spread is melted, stirring occasionally.  Stir in chopped tomato, green
  chili peppers, and bottled hot pepper sauce, if desired.  Micro-cook the
  cheese mixture, uncovered, on 100% power for 30 seconds to 1 minute more or
  till the cheese mixture is heated through.  Serve immediately with tortilla
  or corn chips.  Makes about 1 cup of dip.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Nutty Cheese Brulee
 Categories: Nuts, Appetizers, Cheese/eggs
      Yield: 2 servings
 
      4 oz Brie Cheese, Rind Removed OR    5 1/2 oz Camembert CheeseRind Removed
      1 tb Ice Cream Topping *                 2 tb Broken Pecans Or Walnuts

----------------------------------DIPPERS----------------------------------
      1 x  Flat Bread                          1 x  Unsalted Crackers
      1 x  Apple or Pear Slices           
 
  *    Ice cream toppings can be one of the following:  Strawberry,
  Place the Brie or Camembert cheese in the center of a nonmetal plate or
  small shallow baking dish.  Spoon the ice cream topping over the cheese.
  Sprinkle with pecans or walnuts.  Micro-cook, uncovered, on 100% power
  about 30 seconds or till the cheese begins to melt and lose its shape.
  Serve immediately with flat pread or unsalted crackers and apple or pear
  slices.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Irish Coffee
 Categories: Beverages
      Yield: 2 servings
 
  1 1/2 c  Warm Water                          1 tb Instant Coffee Crystals
    1/4 c  Irish Whiskey                       1 x  Brown Sugar To Taste
      1 x  Dessert Topping *              
 
  *    Dessert topping should be in a pressurized can.
  In a 2-cup measure combine water and instant coffee crystals.  Micro-cook,
  uncovered, on 100% power about 4 minutes or just till steaming hot.  Stir
  in Irish whiskey and brown sugar.  Serve in mugs.  Top each mug of coffee
  mixture with some pressurized dessert topping.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Amaretto Coffee
 Categories: Beverages
      Yield: 2 servings
 
  1 1/2 c  Warm Water                          1 tb Instant Coffee Crystals
    1/3 c  Amaretto                            1 x  Dessert Topping *
 
  *    Dessert topping should be in a pressurized can.
  In a 2-cup measure stir together water and instant coffee crystals.
  Micro-cook, uncovered, on 100% power for about 4 minutes or just till
  steaming hot.  Stir in Amaretto.  Serve in mugs.  Top each mug of coffee
  mixture with some dessert topping.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Lemon Spice Tea
 Categories: Beverages
      Yield: 2 servings
 
      2 c  Warm Water                          1 tb Honey
      2 ea Slices Lemon                        2 ea Inches Stick Cinnamon *
      2 ea Tea Bags                            1 x  Lemon Slices (Opt.)
 
  *    Stick cinnamon sould be broken up into small pieces.
  In a 2-cup measure combine water, honey, lemon slices and cinnamon.
  Micro-cook, uncovered, on 100% power for about 4 minutes or just till
  steaming hot.  Add the teabags.  Cover and steep for 4 minutes.  Remove tea
  bags, lemon slices and cinnamon.  Pour into 2 mugs.  Garnish with
  additional lemon slices, if desired.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cider Snap
 Categories: Beverages, Fruits
      Yield: 2 servings
 
      2 c  Apple Cider Or Juice                4 ts Red Cinnamon Candies
      4 ea Thin Apple Slices (Opt.)       
 
  In a 4-cup measure combine apple cider and dnnamon candies.  Micro-cook,
  uncovered, on 100% power for 4 to 5 minutes or till candies dissolve and
  the cider is steaming hot, stirring once.  Serve in mugs.  Garnish with
  apple slices, if desired.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Glogg
 Categories: Beverages
      Yield: 2 servings
 
      1 ts Finely Shredded Orange Peel         1 ea Inch Stick Cinnamon, Broken
      1 ea Whole Clove                         1 ea Cardamom Pod, Opened
  1 3/4 c  Sweet Red Wine                    1/4 c  Whiskey
      2 ts Raisins                             1 ts Honey
      4 ea Whole, Blanched Almonds        
 
  For spice bag, tie orange peel, stick cinnamon, whole clove and opened
  cardamom pod in cheesecloth.  In a 4-cup measure combine wine, whiskey,
  raisins, honey and spice bag.  Micro-cook, uncovered, on 50% power about 6
  minutes or till heated through, but not boiling.  If desired, cover and let
  stand at room temperature for 2 to 3 hours to develop more flavor.  If wine
  wine mixture is allowed to stand, micro-cook, uncovered on 50% power about
  6 minutes more or till heated through, but not boiling.  Remove spice bag.
  Serve in mugs.  Add some almonds to each mug.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Hot Chocolate Float
 Categories: Chocolate, Beverages
      Yield: 2 servings
 
      2 c  Warm Water                          2 ea Env. Instant Cocoa Mix
      1 x  Ice Cream *                    
 
  *    Ice cream should be one of the following:  Chocolate-chip Mint or
  In a 4-cup measure micro-cook water, uncovered, on 100% power for 4 to 5
  minutes or till steaming hot.  Stir in the cocoa mix.  Pour into two mugs.
  Top the hot chocolate mixture in each mug with a small scoop of ice cream.
  Serve immediately.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Hot Buttered Rum
 Categories: Beverages
      Yield: 2 servings
 
      2 tb Brown Sugar                         4 ts Butter Or Margarine,Softened
      1 x  Dash Ground Cinnamon                1 x  Dash Ground Nutmeg
  1 1/2 c  Warm Water                        1/2 c  Rum
      1 x  Lemon Slices (Opt.)            
 
  In a 2-cup measure stir together the brown sugar, butter or margarine,
  cinnamon, and nutmeg.  Stir in the warm water.  Micro-cook, uncovered. on
  100% power for 3 to 4 minutes or till steaming hot.  Stir in the rum. Serve
  in mugs.  Garnish with lemon slices, if desired.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Spagetti Primavera
 Categories: Main dish
      Yield: 4 servings
 
    1/2 c  Butter                              1 c  Sliced fresh mushrooms
    1/2 c  Slivered green pepper             1/4 c  Chopped onion
      1 ea Clove garlic crushed                1 c  Cooked cut up broccoli
      1 c  Diced seeded tomato                 2 tb Chopped parsley
    3/4 ts Oregano crushed                     6 oz Spagetti or Spagettini
      1 x  Salt and pepper to taste            1 x  Grated parmesan cheese
 
  Melt butter in medium frypan.  Saute mushrooms, green pepper, onion and
  garlic until tender.  Add broccoli, tomato, parsley and oregano to pan;
  heat through, stirring occaisionally.  Spoon vegetable mixture over
  spagetti; toss well to coat.  Add salt and pepper to taste.  Sprinkle each
  serving with Parmesan cheese.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Country Cork Irish Stew
 Categories: Main dish, Soups
      Yield: 4 servings
 
      8 ea Samll lamb chops, thawed            1 ea Salt and pepper
      1 tb Vegetable oil                       1 x  Parsley, bay leaves
      1 x  Peppercorns, thyme, rosemary        1 lb Potatoes, 3  to 4 medium
      2 c  Finely shredded cabbage             1 ea Medium onion, chopped
      1 ea Large leek white thin sliced       12 ea Small white onions
  1 1/2 c  Celery stalks, diced            1 1/2 c  Peas
      1 x  Chopped fresh parsley          
 
  Season chops with salt and pepper.  heat oil in saucepan wide enough to
  hold all chops in a single layer.  Brown on both sides.  Spoon off any
  melted fat and add enough water to cover chops.  Bring to a boil and add
  parsley, bay leaf, peppercorns, thyme and rosemary enclosed in cheesecloth.
  Lower heat and simmer.  Meanwhile, peel potatoes and shape into bite sized
  rounds.  Chop trimmings from potatoes into small pieces. Add potatoes,
  trimmings, cabbage, onion, well-rinsed leek, white onions and celery to
  chops and liquid.  Simmer 20 minutes then add peas.  Add a little more
  water if needed during cooking.  Simmer 10 minutes more or until potatoes
  are tender.  Correct seasoning.  Garnish with parsley and serve.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Satay Kuah Sauce (Spicy Peanut Sauce)
 Categories: Sauces
      Yield: 10 servings
 
  1 1/2 ea Stalks lemon gress                  6 ea Shallots, peeled
      5 ea Garlic cloves, peeled               3 tb Fresh coriander leaves
      1 tb Hot chilli sauce                    2 ts Cumin seeds
    1/4 ts Turmeric                            1 tb Water
    1/3 c  Oil                                 1 ts Dried shrimp paste
      2 c  Coconut milk                        1 tb Brown sugar
    1/4 ts Salt                              3/4 c  Gr rst unsalted sk peanuts
 
  Peel course outer layer from lemon grass, and remove tough tops.  (Save
  these for a soup stock if desired).  Chop tender stalks into 1 inch
  lengths.  Place in workbowl of food processor with shallots, garlic,
  coriander, hot chili sauce, cumin seeds and turmeric.  Whirl to a fine
  paste, adding water if needed.  In a large frying pan over medium setting ,
  heat oil, add lemon grass paste and dried shrimp paste, stirring and frying
  for about 4 minutes or until mixture emits a wonderously aromatic perfume.
  Stir in about half the coconut milk and continue cooking, stirring almost
  constantly, for 8 minutes.  Stir in remianing coconut milk, sweeten with
  sugar and season with salt.  Blend in peanuts.  Taste at this point to
  adjust sweetening, salt, and hotness.  Thin with more coconut milk or water
  if desire.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pickled Mushrooms
 Categories: Appetizers
      Yield: 4 servings
 
      4 lb Small mushrooms                     4 c  Boiling water
  1 1/2 tb Salt                          

----------------------------------MARINADE----------------------------------
  1 3/4 c  Water                              15 ea Peppercorns
      2 ea Bay leaves                      2 1/2 tb Salt
    3/4 c  Sugar                             3/4 c  Vinegar
 
  Cut the mushroom stems off at the cap level.  Place the heads in boiling
  salted water.  Simmer till they sink to the bottom.  Strain.  Boil marinade
  water with peppercorns and bay leaves for 30 minutes.  Add salt and sugar.
  Stir till dissolved.  Add the vinegar, bring to a boil.  Place the
  mushrooms in small jars.  Cover with hot marinade.  Close the jars. Keep
  refrigerated.  Use for canapes and salads, or as appetizers. Yields 4 1
  fluid pint jars.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Mushroom Soup
 Categories: Appetizers, Soups
      Yield: 8 servings
 
      2 ea Carrot                              1 ea Parsley root
      2 ea Celery stalks                       2 ea Onions, sliced
      4 c  Salted water                        1 lb Mushrooms, sliced
      1 c  Water                               1 ea Salt and pepper
      2 tb Instant flour                     1/4 c  Cold water
    1/2 c  Sour cream                          1 tb Dill leaves
      1 lb Rhubarb finely chopped              1 ea Noodles, fine macaroni
 
  Cook the carrots, parsley, celery and 1 onion in 4 cups salted water for 20
  minutes.  Strain.  Cook the mushrooms and second onion in 1 cup water for
  10 minutes.  Add salt and pepper.  Combine with vegetable broth, add the
  flour mixed with 1/4 cup cold water.  Boil.  Remove from heat.  Add sour
  cream, dill and parsley.  Add noodles, fine macaroni.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Quick Barshch
 Categories: Appetizers, Soups
      Yield: 6 servings
 
      2 ea 10 oz cans beef broth               2 ea 1 lb cans red beets
      1 c  Water                               1 tb Lemon juice
      1 ts Sugar                             1/8 ts Pepper
      1 x  Dash of garlic powder               1 x  Salt to taste
    1/2 c  Red table wine                 
 
  Patties Dilute the broth using the juice from the red beets instead of
  water.  Put aside the beets for other uses. Add 1 cup water. Cook the
  barshch for 5 minutes. Season. Add wine. Serve in cups with Patties.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Oriental Rhubarb Jam
 Categories: Spreads
      Yield: 4 servings
 
      1 lb Rhubarb finely chopped              3 c  Granulated sugar
    1/2 ts Five spice powder                 1/4 c  Chopped candied ginger
      1 x  Dash hot pepper sauce               3 tb Lemon juice
 
  In a saucepan, combine rhubarb, sugar, five spice powder, ginger, hot
  pepper sauce and lemon juice; blend well.  Place over low heat, stirring
  constantly until sugar dissolves.  Bring to boil, skim off foam and cook
  over medium heat, stirring frequenly, until mixture becomes transparent and
  thickens, about 15 to 20 minutes.  Ladle into hot, sterilized jars; seal.
  Makes about four 6 ounce jars.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Bacon Horseradish dip
 Categories: Dips
      Yield: 2 servings
 
      1 c  Mayonnaise                          1 c  Sour cream
    1/4 c  Bacon bits                        1/4 c  Horseradish
 
  Stir all ingredients until well mixed.  Cover; chill.  Makes 2 cups.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Shrimp Louis Dip
 Categories: Dips
      Yield: 3 servings
 
      1 c  Mayonnaise                          1 c  Sour cream
    1/3 c  Fine chopped green pepper         1/4 c  Chili sauce
      1 tb Horseradish                       1/4 ts Salt
    1/8 ts Pepper                              2 c  Fine chopped cooked shrimp
 
  Stir all ingredients until well mixed.  Cover; chill.  Makes 3 cups
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Hot Chedder Bean Dip
 Categories: Dips
      Yield: 2 servings
 
    1/2 c  Mayonnaise                         16 oz Pinto beans drained, mashed
      1 c  Shredded chedder cheese             4 oz Chopped green chilies
    1/4 ts Hot pepper sauce               
 
  Stir all ingredients until well mixed.  Spoon into small overproof dish.
  Bake at 350 degrees F 30 minutes or until bubbly.  Makes 2 1/2 cups.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cumcumber Dill Dip
 Categories: Dips
      Yield: 2 servings
 
      8 oz Cream cheese, softened              1 c  Mayonnaise
      2 ea Cucumbers, seeded, chopped          2 tb Sliced green onion
      1 tb Lemon juice                         2 ts Snipped fresh dill
    1/2 ts Hot pepper sauce               
 
  Beat cream cheese until smooth.  Stir in remaining ingredients until well
  mixed.  Cover; chill.  Makes 2 1/2 cups.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Green Onion Dip
 Categories: Dips
      Yield: 1 servings
 
      1 c  Mayonnaise                          1 c  Sour cream
    1/2 c  Sliced green onion                1/2 c  Parsley sprigs
      1 ts Dijon mustard                       1 ea Clove, crushed
 
  In blender or food processor blend all ingredients until almost smooth.
  Cover; chill.  Makes 2 cups.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Ginger Lime Dip
 Categories: Dips, Sauces
      Yield: 1 servings
 
    1/2 c  Mayonnaise                        1/2 c  Sour cream
      2 ts Grated lime peel                    1 tb Lime juice
      1 tb Honey                             1/2 ts Ground ginger
 
  Stir all ingredients until well mixed.  Cover; chill.  Serve with fruit.
  Makes 1 cup.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pierogi with Meat
 Categories: Pasta
      Yield: 9 servings
 
----------------------------------STUFFING----------------------------------
      2 c  Leftover meat pieces                2 ea Slices wet bread squeezed
      1 ea Onion, chopped                      1 tb Bacon drippings
      1 x  Salt and pepper                     3 ea Slices bacon, diced

-----------------------------------DOUGH-----------------------------------
      1 ea Egg                             3 1/4 c  Flour
      1 x  Salt                              1/2 c  Water
  1 1/2 tb Butter, melted                  1 1/2 tb Bread crumbs
 
  Grind the meat with bread.  Add the onions which have been sauteed in the
  drippings.  Season with salt and pepper.  To prepare dough, mix the egg
  with the flour, add a dash of salt and as much water as needed to knead a
  smooth loose dough.  Roll out as thinly as you can.  Cut out 2 1/2 to 3
  inch squares.  Put a little of the stuffing on each square.  Fold to form a
  triangle, pinch the edges together.  Cook in a large kettle with boiling
  salted water on high heat for 5 minutes.  Remove with a colander spoon to a
  warmed serving platter.  Add the bread crumbs to the butter and fry for a
  few minutes on low heat.  Pour over the pierogi.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pancakes with Mushrooms
 Categories: Appetizers, Main dish
      Yield: 7 servings
 
-----------------------------------BATTER-----------------------------------
      1 c  Milk                                2 ea Eggs
      1 c  Flour                             1/2 c  Water
    1/2 ts Salt                                3 tb Salad oil

----------------------------------STUFFING----------------------------------
      2 tb Butter                              1 ea Onion, sliced
     10 oz Mushrooms, sliced                   2 tb Water
      2 ea Slices white bread                  1 x  Salt and pepper
      3 tb Bread crumbs                        2 tb Butter
 
  Heat the butter in a skillet, add onions, and fry until golden. Add
  mushrooms and 2 tablespoons water, cover and cook on low heat for 5
  minutes.  Soak the bread in water, squeeze.  Put everything through a
  grinder, season with salt and pepper.  Mix until creamy.  Spoon a little of
  the stuffing into the center of each pancake and fold the pancakes envelope
  fashion to encase the suffing completely.  Roll each stuffed pancake in
  leftover batter and in bread crumbs.  Fry in hot butter until golden on
  both sides. Yields 15 pancakes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Tunnel of Fudge
 Categories: Desserts, Cakes
      Yield: 12 servings
 
  1 1/2 c  Butter                              6 ea Eggs
  1 1/2 c  Sifted flour                   12 1/2 oz Double dutch frosting mix
      2 c  Walnuts or pecans              
 
  In large bowl, cream butter.  Add eggs, one at a time, beating well after
  each addition.  Gradually add sugar; beat at high speed until light and
  fluffy.  By nad, stir in flour, dry frosting mix, and wlanuts until well
  blended.  Bake in greased and floured 12 cup bundt pan at 350 degrees F for
  60 to 65 minutes.  Since the cake has the soft tunnel of fudge, ordinary
  doneness tests can not be used.  Test after 60 minutes by observing a dry,
  shiny brownie-type crust.  Cool 30 minutes; remove from pan to wire rack or
  serving plate.  Cake will have a moist center called the Tunnel of Fudge.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Apple Swirl Cake
 Categories: Desserts, Cakes
      Yield: 12 servings
 
      2 c  Apples                              3 tb Sugar
      1 ts Cinnamon                            2 c  Sugar
      1 c  Cooking Oil                         4 ea Eggs
    1/4 c  Orange juice                        2 ts Vanilla
      3 c  Sifted Flour                        1 tb Baking powder
    1/2 ts Salt                           
 
  Peel, core, and chop apples into small pieces.  Mix together with 3
  tablespoons sugar and cinnamon.  Set aside.  In large bowl, combine sugar
  and cooking oil; beat.  Add eggs, orange juice, and vanilla.  Sift together
  flour, baking powder, and salt; add to creamed mixture.  Beat until smooth.
  Pour one third batter into greased and floured 12 cup bundt pan alternating
  with one half apple mixture.  Repeat.  End with layer of batter on top.
  Bake at 325 degrees F for 60 minutes or until cake tests done. Cool in pan
  10 to 15 minutes; turn out on wire rack or serving plate to complete
  cooling.  Sprinkle with confectioners sugar.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chinese pasta salad
 Categories: Salads, Pasta
      Yield: 6 servings
 
  1 1/2 c  Snow peas                         250 g  Rice vermicelli
      1 x  Red pepper sliced thin            1/2 ea English cucumber sliced thin
      6 oz Cooked shrimp                     130 g  Crabmeat
      1 tb Fine chopped fresh ginger           1 ea Chopped garlic clove
      2 tb Sesame oil                        1/2 ts Black pepper
  1 1/2 ts Salt                                2 tb Lemon juice
      3 ts Vegetable oil                       1 ts Red wine vinegar
 
  Wash and trim snwo peas.  Place them in a bowl and pour in enough boiling
  water to cover them.  Let stand 10 minutes; drain and set aside.  Cook the
  noodles in plenty of boiling water for 3 to 4 minutes.  Drain in colander,
  rinse with cold water and set aside.  In large bowl, combine noodles, snow
  peas, red pepper, cucumber, shrimp and crabmeat.  In a small bowl, combine
  ginger, garlic, sesame oil, pepper, salt, vegetable oil, lemon juice and
  vinegar.  Pour this dressing over the other ingredients and mix thoroughly.
  Chill before serving.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Daiquiri Souffle
 Categories: Desserts
      Yield: 4 servings
 
    1/2 c  Cold water                          1 tb Unflavoured gelatin
      4 ea Large eggs, separated             3/4 c  Sugar
      1 ea Rind of lemon and lime              2 tb Lime juice
      2 tb Lemon juice                         4 tb Light rum
      1 c  Whipped cream                  
 
  Put water in a pan.  Sprinkle gelatin on top; let stand at least 5 minutes.
  Beat egg yolks and sugar together until pale and fluffy.  Add lime and
  lemon rind; mix to blend.  Cook gelatin mixture over low heat until
  dissolved.  Add egg yolk mixture; cook gently, stirring constantly, 3 to 5
  minutes.  Don't let mixture boil or it may curdle.  Remove from heat; stir
  in rum, lemon and lime juices.  Cool until just beginning to gel. This can
  be hastened by setting bowl on bed of ice.  Stir occasionally to prevent
  jelly forming.  Whisk cream in bowl until soft peaks form. Fold whipped
  cream and beaten egg whites into gelatin mixture. Pour into prepared dish.
  Chill.  Decorate with whipped cream, violets, and lime slices.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Halibut Orange
 Categories: Fish, Main dish
      Yield: 2 servings
 
      2 lb Halibut, fresh or frozen            4 tb Butter
      1 ea Rind of orange                      1 ea Juice of orange
      1 ts Lemon juice                         1 ea Salt and pepper to taste
    1/8 ts Nutmeg                            1/4 c  Minced parsley
 
  If halibut is frozen, thaw it.  Wrap fish thawed or fresh in a paper towel
  for a few minutes to remove excess moisture.  Place fish in a single layer
  in large, thickly buttered, microwave safe baking dish.  Combine the
  remaining ingredients, except the parsley, and pour over the fish.  Bake at
  high for 10 to 12 minutes, or until fish flakes easily. Let stand 5
  minutes, then remove to a hot serving dish.  Pour any sauce remaining in
  the dish over the fish.  Sprinkle with minced parsley and serve.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Poached Halibut Rolls
 Categories: Fish, Main dish
      Yield: 2 servings
 
  1 1/2 lb Halibut fillets                     3 tb Butter
    1/2 c  Chicken broth or white wine         1 ea Clove garlic, minced
    1/2 ts Tarragon or basil                 1/2 ts Dijon mustard
      1 c  Fresh tomatoes, minced            1/2 ts Sugar
    1/2 ts Paprika                           1/2 c  Heavy cream
 
  Wipe each fillet with paper towel, then cut in half lengthwise and roll up
  each piece.  Place the butter in a 9 inch microwave safe pie plate and melt
  at high for 1 minute.  Add the chicken broth or white wine, garlic,
  tarragon or basil, dijon mustard, tomatoes and sugar.  Cover and cook 5
  minutes at high.  Stir well.  Place the fish rolls side by side in the dish
  and baste with the sauce.  Cook 8 minutes at medium high basting with juice
  halfway throug the cooking.  Remove the fish with a perforated spoon and
  place it in a warm dish.  To the sauce remaining in the cooking dish, add
  the cream and paprika; stir.  Cook 4 minutes at high, stirring once. Pour
  over the fish and serve.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Ceasar for Two
 Categories: Salads, Appetizers, Main dish
      Yield: 2 servings
 
      1 ea Clove garlic, minced                1 ea Head romaine lettuce
      1 ea Tin Anchovies (Millionares)         1 x  Croutons
      4 ea Bacon chopped                       2 tb Olive oil
      2 tb White vinegar                       2 tb Worcestershire
      1 x  Dash tobasco                      1/2 x  Lemon
      2 ea Egg yolks                           1 x  Cappers
      3 tb Parmasean cheese               
 
  Crush garlic in oil with fork in bowl.  Add 1/2 can anchovies,capers & chop
  mince with oil.  Separate egg yolks in small bowl and add to mixing bowl
  Add worcestershire sauce, lemon, tabasco, vinegar and bacon bits mix well.
  Let stand for 5 minutes. Toss salad and add croutons and cheese.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Assam Spicy Shrimp
 Categories: Fish, Main dish
      Yield: 6 servings
 
---------------------------------MARINATING---------------------------------
  1 1/2 c  Water                               2 lb Headless shrimp
      1 tb Oyster sauce                      1/2 ts Hot chili sauce
      6 oz Tamarind                      

----------------------------------COOKING----------------------------------
      3 oz Young ginger root                   4 ea Large garlic cloves
      1 ts Blachan                             2 ea Small red onions
      3 tb Oyster sauce                        1 tb Dark soya sauce
      1 tb Hot chili sauce                     3 tb Oil
    1/4 c  Packed brown sugar             
 
  MARINATING:  Break tamarind apart, place in a small saucepan with water.
  Simmer, covered, for about 10 minutes or until pasty coating separates from
  seeds.  Press through a sieve or food mill to extract all pulp and soupy
  liquid.  Discard seeds.  Rinse shrimps thoroughly, pat dry and marinate fro
  1 hour with 1 tablespoon of this tamarind liquid, the oyster sauce and hot
  chili sauce.
  
  COOKING:  Meanwhile, cut young ginger into toothpick-sized slivers.  If
  using mature ginger, peel and sliver.  Peel and sliver garlic.  Place
  blachan in a non-stick pan and heat gently fro 3 to 4 minutes to develop
  the flavors.  Pell and cut red onions into wedges.  Combine oyster, soy and
  chili sauces with blachan; stir into remaining tamarind liquid.  Heat a
  large wok over high heat.  When a drop of water sizzles immediately into
  steam pour in 2 tablespoons of the oil.  Swirl up sides of wok, and when
  just at smoking point, dump in ginger and garlic.  Stir fry until golden,
  about 3 to 4 minutes.  Adding more oil as needed, stir frey shrimp in
  batches until orange red, about 3 minutes.  Pour sauces over all the shrimp
  in the wok and cook at a brisk bubble over high heat until shrimps are
  aromatic and sauces have reduced and thickened to enrobe the shells, about
  8 minutes.  Mix in sugar and onion wedges, taste to adjust seasoning,
  sweetening and spiciness.  Makes plenty for 6 as a principal dish with
  rice, enough for 8 with other dishes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Strawberry Mousse Cake
 Categories: Desserts, Cakes
      Yield: 10 servings
 
--------------------------------SPONGE CAKE--------------------------------
      3 ea Eggs, separated                     1 x  Pinch cream tartar
    1/2 c  Granulated sugar                  1/4 ts Grated lemon rind
      1 ts Vanilla                           1/2 c  All purpose flour
      1 x  Pinch salt                    

--------------------------STRAWBERRY YOGURT MOUSSE--------------------------
  1 1/2 ea Env unflavoured gelatin           1/4 c  Cold water
      2 c  Whole strawberries                1/3 c  Granulated sugar
      2 tb Lemon juice                       1/2 c  Plain yogurt
    1/2 c  Whipping cream                

-----------------------------------SYRUP-----------------------------------
      3 tb Water                               3 tb Granulated sugar
      2 tb Strawberry or kirsch liqueur  

-------------------------CREAM FROSTING AND GARNISH-------------------------
      2 c  Stawberries                     1 1/2 c  Whipping cream
      2 tb Granulated sugar               
 
  CAKE:  Butter and flour the bottom and sides of a 9 inch spring form pan;
  set aside.  In a large bowl beat whites and cream of tartar to soft peaks.
  Gradually beat in 1/4 cup of the sugar, continuing to beat to stiff peaks.
  In a separate bowl beat the yolks with remaining sugar until light yellow
  and thickened.  Scrape yolks over whites, add lemon rind and vanilla and
  fold together.  Sift flour and salt over batter, folding in gently but
  thoroughly.  Transfer to prepared pan.  Bake at 350 degrees F for 25
  minutes or until the top springs back when lightly touched.  Let cool in
  pan on wire rack.  If making ahead, remove from pan and wrap well for
  storage at cool room temperature for one to two days or in the freezer for
  up to 2 months. MOUSSE: In a very small saucepan sprinkle gelatin over
  water; set aside. Rinse, hull and puree berries. In a small saucepan
  combine puree, sugar and lemon juice and heat gently just long enough to
  dissolve sugar. Remove from heat. Warm softened gelatin over low heat until
  clear and syrupy. Stir into strawberry mixture. Transfer to a large bowl
  and chill to consistency of raw egg white. Whisk in the yogurt. Whip cream
  until form; fold into mousse and return to fridge. SYRUP: In a small
  saucepan bring water and sugar to a boil.  Remove from heat, cool and stir
  in liqueur. ASSEMBLY: Using a long serrated knife, but cake into 2 thin
  layers. Place top half, but side up, in the botton of a clean 9 inch spring
  for pan. Drizzle half the syrup ivenly over the cut side of each of the 2
  halves.  Spoon strawberry mousse over cake in pan; don't worry if mousse
  extends over the sides.  Set remaining layer, cut side over mousse,
  pressing gently.  Cover and chill thoroughly, overnight if possible.
  Release sides of pan, and using a wide lifter, transfer cake to service
  plate, doily-lined if you've thought that for ahead. CREAM FROSING AND
  GARNISH:  Rinse and hull berries.  Slice thinly.  Whip cream until it's
  stiff and firm.  Sweeten with sugar and spread ivenly over top and sides of
  cake.  Arrange berry slices in circle around the top and bottom edges of
  the cake.  Refrigerate until serving time, which should be within the
  following hour or two.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Miniature Cheesecakes
 Categories: Desserts, Cakes
      Yield: 8 servings
 
     10 ea Wafers                              8 oz Cream cheese
    1/3 c  Granulated sugar                    1 ea Egg
      2 ts Fresh lemon juice                   1 ts Grated lemon rind
    1/2 ts Vanilla                        
 
  Preheat oven to 35 degrees F. Line muffin tins with papper baking cups.
  Place vanilla wafter in each cup. Beat remaining ingredients together until
  light and fluffy.  Fill cups 2/3 full with cheese mixture.  Bake 15 to 20
  minutes.  Garnish with sour or whipped cream, nuts, fruit or shaved
  chocolate.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Apple Strudel
 Categories: Desserts
      Yield: 8 servings
 
      3 ea Apples slice thin or grate          1 c  Sugar
    1/2 c  Raisins                           1/2 c  Chopped nuts
      1 x  Cinnamon                            1 x  Grated rind of lemon
      6 ts Butter                              1 c  Bread crumbs
 
  Prepare and measure all ingredients.  Mix everything together.  Melt the
  butter or shortening.  Open package and unfold leaves carefully.  Place one
  leaf on damp cloth.  Paint leaf lightly with melted butter.  Use pastry
  brush.  Sprinkle with dry bread crumbs or crushed corn flakes. Place second
  leaf directly onver first leaf.  Paint second leaf with butter and sprinkle
  with bread crumbs or crushed corn flakes.  Mix sliced apples, buts,
  raisins, cinnamon and sugar.  Place mixture on edge of dough nearest you in
  one strip.  Roll like jelly with aid of napkin.  Place strudel on buttered
  tin and paint top lightly with melted butter.  Mark individual portions
  with a sharp knife.  Bake in hot oven, 350 to 400 degrees F. for about 35
  minutes until golden brown.  Cut in portions while still warm. CHERRY
  STRUDEL: 2 Heaping cups pitted cherries, fresh or canned 1 Cup sugar 1 Cup
  dry bread crumbs 6 Tablespoons melted butter
  
  Follow recipe for Apple Strudel, substituting cherries for apples, raisins,
  and cinnamon.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chinese Pasta Salad with Creamy Ginger Dressing
 Categories: Pasta, Salads
      Yield: 4 servings
 
      1 lb Precooked Shanghai noodles          1 ea Dash sesame oil for noodles
    1/2 lb Snow peas                         1/2 lb Shrimp, shelled deveined
      2 tb Coriander, chopped                  2 tb Scallions, minced
      1 tb Oil                           

------------------------------SHRIMP MARINADE------------------------------
      1 ts Salt                              1/4 ts White Pepper
    1/2 ts Chinese cooking wine          

----------------------------------DRESSING----------------------------------
      3 tb Fresh ginger, grated                1 ea Small garlic clove, crushed
      1 ea Egg yolk                            1 ts Egg white
      2 ts Lemon juice                       2/3 c  Vegetable oil (not olive)
  1 1/2 ts Soy sauce                       2 1/2 tb Sesame oil
      1 tb Cream                          
 
  Mix the marinade ingredients in a small bowl and add shrimp.  Blanch the
  noodles, rinse under cool water and sprinkle with sesame seed oil, toss,
  and set aside. (You may want to trim noodles with scissors to about 4
  inches in length, to make serving easier.)  Blanch whole snow peas and set
  aside.  Heat wok, add 1 tablespoon oil, when oil is hot, add shrimp and
  stir-fry until pink.  Set aside.
  
  DRESSING:  In a blender or food processor, mix ginger, garlic, egg yolk,
  egg white, and lemon.  Slowly drizzle in oil.  Mix in soy and cream.  Set
  aside.  Toss noodles, shrimps, and snow peas.  Mix in dressing to tastee.
  Garnish with scallions and coriander.  Serve at room temperature.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Oriental Flavored Cucumber Salad
 Categories: Salads, Oriental
      Yield: 4 servings
 
      1 ea English cucumber                    1 tb Rice vinegar
      1 tb Soy sauce                           1 tb Vegetaqble oil
    1/2 ts Oriental sesame oil               1/2 ts Salt
    1/2 ts Sugar                             1/4 ts Hot chinese chili paste
      1 ea Small clove garlic, minced     
 
  Trim ends off cucumber and cut into 1 inch chunks.  Combine rice vinegar
  with soya sauce, vegetable oil, sesame oil, salt, sugar, hot chili paste
  and garlic.  Mix dressing with cucumbers and serve at room temperature.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Steamed Ginger Rice with Snow Peas
 Categories: Pasta, Oriental
      Yield: 6 servings
 
      2 c  Long grain rice                     3 c  Cold water
      1 ts Finely grated ginger              1/4 lb Snow peas, chopped
 
  Wash rice in several of changes of water until the water runs clear. Place
  rice in a 3 quart saucepan that has a tight fitting lid.  Add water and
  grated ginger.  Bring  to a boil, uncovered.  Reduce heat slightly but
  continue to cook uncovered until surface water disappears and holes appear
  in the surface of the rice.  Cover tightly, turn heat very low and cook 20
  minutes.  Add snow peas and cover.  Cook 2 minutes longer then remove from
  heat and let stand 3 to 5 minutes before serving.  Stir gently to combine
  rice with snow peas.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Sambal Goreng Telor (Eggs in Red Pepper Sauce
 Categories: Appetizers, Cheese/eggs, Indian
      Yield: 44 servings
 
      1 tb Chopped onion                       1 ea Clove of garlic
      1 x  Butter for frying                   1 c  Coconut milk
      1 c  Stock                               1 ea Salt to taste
      1 ts Crushed red pepper                1/2 ts Paprika
    1/2 ts Laos powder if available            4 ea Hard boiled eggs
 
  Saute the chopped onion and garlic in the butter.  Add the other
  ingredients (except the eggs) and bring to the boil, stirring occasionally.
  Add the eggs and continue cooking and stirring for 3 minutes. Remove from
  the heat and halve the eggs, then serve hot.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Angel Hair Pasta with Shrimp
 Categories: Pasta, Main dish, Fish
      Yield: 4 servings
 
  1 1/2 tb Butter                          1 1/2 tb Flour
  1 1/2 c  Milk                              1/2 c  35 per cent cream
  1 1/2 tb Pesto sauce                     1 1/2 tb Chopped parsley
      1 tb Minced garlic                       2 tb Grated paresan cheese
    1/2 ts Salt                              1/2 ts White pepper
      1 x  Worcestershire and tabasco        2/3 lb Capellini
    1/2 ea Red pepper, cut in strips         1/4 lb Snow peas, trimmed
      1 lb Jumbo shrimp                   
 
  In a saucepan over medium heat, melt butter, stir in flour and cook for a
  few minutes until golden.  Add milk and cream, bring to a gentle simmer and
  continue to stir until thickened.  Add pesto, parsley, garlic, parmesan,
  salt, pepper, worcestershire and tabasco, and stir until blended. Reduce
  heat and keep warm, stirring occasionally. Cook pasta quickly in a large
  pot of boiling water (3 to 4 minutes, or until al dente). At the same time,
  poach the pepper, snowpeas and shrimp in another pot of boiling water ( 2
  or 3 minutes, or until just heated through). Drain the pasta, mix it with
  the sauce and portion it into heated individual serving bowls. Garnish each
  portion with shrimp and vegetables, and serve immediately.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Broiled Deviled Tomatoes
 Categories: Appetizers
      Yield: 4 servings
 
      4 ea Garlic cloves mashed                1 tb Dijon mustard
    1/2 ts Dry mustard                         1 ea Salt and pepper to taste
      2 tb Virgin olive oil                    4 ea Small tomatoes, halved
 
  In bowl, combine garlic, dijon mustard, salt and pepper to taste.  Add oil,
  drop by drop, whisking till smooth.  Place tomatoes in buttered baking dish
  and spread with mustard mixture.  Broil tomatoes 3 inches from heat for 1
  minute or till tops are bubbly and golden.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Sliced Kiwi and Banana with Strawberry Puree
 Categories: Desserts, Fruits
      Yield: 6 servings
 
      1 pt Strawberries, hulled                1 ea Juice of 1/2 lemon
      1 x  Water                             1/2 c  Granulated sugar
      1 tb Cornstarch                          6 ea Kiwis
      3 ea Bananas                        
 
  Place strawberries in blender with lemon juice and 1/4 cup water.  (Thawed
  unsweeted strawberries could be substituted).  Blend until smooth.  Press
  through fine strainer into medium-sized saucepan.  (Sauce foams as it
  cooks, so you will need the extra space).  Add sugar to mixture; bring to a
  boil.  Lower heat; simmer 5 minutes.  Mix cornstarch with 1 tablespoon
  water; stir into mixture 1 to 2 minutes or until thickened.  Remove from
  heat.  Cool and chill. Just before serving, peel kiwis and bananas. Place
  several tablespoons for strawberry mixture in corner of each dessert plate.
  Slice 1 kiwi and half a banana into overlapping semicircles around each
  pool of sauce.  (If you have any strawberry mixture left over, it's
  delicious on ice cream).
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Steamed Fish with Ginger and Onions
 Categories: Main dish, Fish
      Yield: 4 servings
 
  1 1/2 lb Whole red Snapper, cleaned          2 tb Slivered fresh ginger
      6 ea Green onions, sliced              1/4 c  Sherry, mirin or water

-----------------------------------SAUCE-----------------------------------
      2 tb Soy Sauce                           1 ts Sesame oil
      1 tb Vegetable oil                  
 
  Rinse fish and pierce in several placed with a skewer or sharp knife. Place
  in a shallow microwaveable dish (if using 2 fish, arrange about 1 inch
  apart with thicker sides towards outer edges of dish).  Put half the ginger
  and green onions inside fish.  Pour sherry over and cover with vented
  plastic wrap.  Combine sauce ingredients in small microwaveable dish or
  measure.  Set aside.  Microwave fish at high for 6 to 8 minutes per lb or
  until fish flakes easily with a fork and is tender.  Rotate dish if
  necessary during cooking.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Steamed Rice
 Categories: Pasta
      Yield: 4 servings
 
      1 c  Long grain rice                 1 3/4 c  Water
      1 x  Salt (optional)                
 
  Rinse rice well.  Combine with water and salt, if using, in a 8 cup
  microwaveable casserole.  Cover and microwave at high for 5 minutes, then
  at medium for 8 to 12 minutes or until most of water is absorbed.  Let
  stand covered, 5 to 10 minutes to absorb remaining liquid.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Bernaise Sauce
 Categories: Sauces
      Yield: 6 servings
 
      2 tb White wine vinegar                1/4 c  Dry white whine or vermouth
      2 tb Tarragon leaves chopped             2 ea Shallots, minced
      3 ea Egg yolks                         1/3 c  Butter
      1 x  Salt and pepper to taste       
 
  Combine vinegar, wine, shallots and tarragon in 2-cup glass measure.
  Microwave, uncovered, at high for 1 to 2 minutes or until boiling.  Set
  aside to cool to lukewarm.  Strain mixture into small bowl; whisk in egg
  yolks.  In 2-cup glass measure or similar microwaveable bowl, melt butter
  at medium 40 to 60 seconds.  Do not boil.  Whisk egg yolk mixture into
  butter.  Microwave, uncovered, at medium 30 to 90 seconds.  Whisk every 15
  seconds.  Cook only until mixture starts to thicken.  Season to taste with
  salt and pepper.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Sweet and Sour Red Cabbage
 Categories: Vegetables
      Yield: 8 servings
 
      3 lb Red cabbage core and shred          4 ea Minced garlic cloves
    1/4 c  Vegetable oil                     1/3 c  Cider vinegar
    1/3 c  Tamari soy sauce                    3 tb Honey
      1 ts Ground ginger                     1/2 ts Pepper
 
  In heavy stainless steel or enamelled skillet saute cabbage and garlic 3 to
  4 minutes, stirring to coat well with oil.  Add remaining ingredients.
  Combine well.  Bake in preheated 350 degrees oven 40 to 60 minutes or until
  tender.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Bread Pudding with Bourbon Sauce
 Categories: Desserts
      Yield: 6 servings
 
      3 ea Eggs                            1 1/4 c  Sugar
  1 1/2 ts Nutmeg                          1 1/2 ts Vanilla extract
  1 1/2 ts Ground cinnamon                   1/4 c  Unsalted butter
  2 1/4 c  Milk                              1/2 c  Raisins
    1/2 c  Chopped pecans                      5 c  Stale french bread cubed
      1 ea Chopped apple                       2 ea Eggs
      2 c  Icing sugar                       1/2 lb Unsalted butter
    1/4 c  Bourbon whisky                 
 
  With an electric mixer, beat eggs until frothy (about 3 minutes).  Add
  sugar, nutmeg, vanilla and cinnamon, and beat until well blended.  In a
  sauce, heat the butter and milk until the butter melts (but do not allow it
  to boil).  In a large bowl, mix together raisins, pecans and bread cubes.
  Combine the milk and egg mixtures, pour this over the bread and allow it to
  soak for 45 minutes.  Preheat oven to 350 degrees F.  Lightly grease
  individual ramekins or a large loaf pan.  Add the apple to the bread
  pudding, and spoon mixture into the baking container.  Place in oven
  immediately reduce heat 300 degrees F and bake for 40 minutes.  Increase
  heat to 425 degrees F and bake for another 15 minutes until nicely browned.
  To make bourbon sauce, combine 2 eggs and icing sugar.  Melt butter in a
  double broiler, whisk in egg mixture and cook, stirring constantly, until
  sugar has melted and sauce has thickened slightly. Allow to cool, and add
  bourbon.  Serve over bread pudding.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Marinated Mushrooms
 Categories: Vegetables
      Yield: 8 servings
 
      1 c  White wine                        1/2 c  White wine vinegar
      2 tb Brown sugar                         2 ea Cloves garlic, minced
    1/4 c  Sliced green onion                1/4 c  Diced red pepper
      1 ts Hot red pepper flakes               1 lb Small fresh mushrooms, trim
    1/2 ts Salt                              1/4 ts Ground black pepper
    1/2 ts Oregano leaves                 
 
  Combine wine, viinegar, sugar, garlic, green onion, red pepper and red
  pepper flakes in 8 cup microwaveable casserole.  Cover; microwave at high 3
  to 5 minutes or until mixture is simmering.  Add mushrooms.  Cover;
  microwave at high 6 to 8 minutes or until mushrooms are tender but not
  mushy.  Stir partway through cooking.  Stir in salt, oregano and pepper.
  Let stand, covered, for 30 minutes.  Transferr to covered jar or container.
  Regrigerate up to 1 week.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Banana Coconut Bread
 Categories: Desserts, Breads
      Yield: 8 servings
 
      1 c  Currants                          1/2 c  Dark Rum
      3 c  Flour                               1 ts Salt
      1 ts Baking soda                         1 ts Baking powder
      2 ts Cinnamon                          1/2 ts Grated nutmeg
    2/3 c  Sweetened coconut                 1/2 c  Vegetable shortening
      1 c  Packed brown sugar                  2 ea Eggs beaten lightly
    1/3 c  Buttermilk                          1 c  Mashed ripe banana
 
  Heat rum and place in bowl with currants 1 hour.  In separate bowl, sift
  together flour, sal, baking soda, baking powder, cinnamon, nutmeg, and 1/2
  cup of the coconut.  In a large bowl, cream vegetable shortening and brown
  sugar till combined.  Add eggs and beat well.  Stir in buttermilk, banana
  and currant mixture.  Combine well.  Add flour mixture and stir till just
  combined.  Spoon batter into greased loaf pan 9"x5"x2 3/4".  Sprinkle with
  remaining coconut and bake in preheated 350 F degree oven 60 to 70 minutes
  or till don .  Makes 1 loaf.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Vegetable Frittata
 Categories: Vegetables, Cheese/eggs
      Yield: 8 servings
 
    1/3 c  Chopped onion                     2/3 c  Chopped green pepper
      1 tb Butter                              4 tb Olive oil
  1 1/2 c  Scrubbed, chopped zucchini          2 ea Minced garlic cloves
    1/2 ts Salt                              1/4 c  Peel, seed and chop tomatoe
      6 ea Large eggs, beaten             
 
  In skillet, cook onions and green pepper in butter and 2 tablespoons olive
  oil, stirring, 5 minutes.  Add zucchini, cook covered 4 minutes.  Add
  garlic, salt and tomato, cook stirring, 5 minutes.  Transfer to bowl. Cool.
  Add eggs.  Over medium heat, heat 2 tablespoons olive oil in 10" ovenproof
  skillet.  Add egg mixture, cook 3-5 minutes till underside is set. Bake
  preheated 400 F dregrees oven for 1 to 2 minutes till puffed and golden.
  Cut into wedges.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Rhubarb-Strawberry Cobbler
 Categories: Desserts
      Yield: 8 servings
 
----------------------------------FILLING----------------------------------
  1 1/4 c  Sugar                               3 tb Flour, all purpose
  1 1/2 ts Cinnamon                        1 1/2 ts Orange Rind
      6 c  Rhubarb, coarsely chopped           3 c  Strawberries, sliced

----------------------------------TOPPING----------------------------------
  1 1/2 c  Flour, all purpose                  3 tb Sugar
  1 1/2 ts Baking Powder                     1/2 ts Baking Soda
    1/4 ts Salt                                3 tb Margarine, chilled
      1 c  Buttermilk                     
 
  FILLING:  In large bowl, combine sugar, flour, cinnamon and orange rind.
  Add rhubarb and strawberries; toss well.  Spread mixture in 13 x 9 in. (3.5
  L) baking dish.  Bake in 400F(200C) oven 10 minutes.
  TOPPING:  In large bowl, combine flour, sugar, baking powder, baking soda
  and salt.  Using fingers or two knives, cut in margarine until mixture
  resembles small peas.  With fork, stir in buttermilk just until soft dough
  forms.  Drop by tablespoonfuls in 12 mounds on top of hot fruit filling.
  Bake in 400F(200C) oven 25 minutes or until topping is golden brown and has
  risen.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Wheaten Bread (Maddybenny, Irish)
 Categories: Breads
      Yield: 1 servings
 
      3 c  Flour, whole wheat                  1 c  Flour, all purpose
      1 ts Baking Soda                       1/2 ts Salt
    1/2 ts Nutmeg, grated                      2 c  Buttermilk
      1 ts Orange rind, grated            
 
  In large bowl, stir together whole wheat and all-purpose flours, baking
  soda, salt and nutmeg.  Make a well in centre; add buttermilk and orange
  rind.  Mix just until dough is soft but not sticky.  Turn dough out onto
  lightly floured surface.  Knead 10 times.  Put dough into greased 8 x 4 in
  (1.5 L) loaf pan.  Bake in 350F (180C) oven 20 minutes.  Reduce temperature
  to 300F (150C); bake 25 to 30 minutes longer or until a cake tester
  inserted in centre of loaf comes out clean.  Turn out onto wire rack.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Soda Bread (Irish whisky soda)
 Categories: Breads
      Yield: 8 servings
 
-----------------------------------BREAD-----------------------------------
      4 c  Flour, all purpose                  1 ts Salt
      1 ts Baking Soda                       1/4 c  Butter, chilled
      1 c  Raisins or currants (option)      1/2 c  Honey, liquid
    1/4 c  Irish Whisky or buttermilk    

-----------------------------------GLAZE-----------------------------------
      2 ts Irish Whisky                        2    Ilk
 
  BREAD:  In large bowl, combine flour, salt and baking soda.  With pastry
  blender or two knives, cut in butter until mixture resembles coarse crumbs.
  Stir in raisins or currants (if using).  In separate bowl, combine
  buttermilk, honey and whisky.  Add all at once to dry ingredients; stir
  just until no dry spots remain.  Turn dough out onto lightly floured
  surface.  Knead lightly 1 minute (too much handling will toughen loaves,
  while too little will inhibit rising.)  Divide dough in half and shape each
  half into an 8 in (20 cm) round.  Place in two greased 8 in (1.2 L) round
  cake pans.  With floured knife, cut a cross 1/2 in deep in each loaf.
  GLAZE:  In small bowl, combine whisky and milk.  Brush loaves with glaze.
   Bake in 350F (180C) oven 35 to 40 minutes or until loaves sound hollow
  when tapped on bottoms.  Remove from pans; let cool on wire racks.  Cut
  into wedges.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Poppy Seed Oatmeal Bread
 Categories: Breads
      Yield: 16 servings
 
      1 c  Flour, all purpose                  1 c  Flour, whole wheat
  1 1/4 c  Oatmeal, quick-cooking              1 tb Baking Powder
    1/4 ts Salt                                2 ts Poppy Seeds
  1 1/2 c  Buttermilk                        1/4 c  Honey, liquid
      1 ea Egg                                 1 ts Butter, melted
 
  In large bowl, combine all-purpose and whole wheat flours, oatmeal, baking
  powder, salt and poppy seeds.  In separate bowl, whisk together buttermilk,
  honey and egg.  Add all at once to dry ingredients; mix quickly, just until
  combined.  Spoon batter into greased 8 x 4 in (1.5L) loaf pan. Brush top
  with melted butter.  Bake in 350F (180C) oven 45 to 50 minutes or until
  cake tester inserted in centre of loaf comes out clean. Let cool 5 minutes
  in pan.  Turn out onto wire rack.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Teatime Scones
 Categories: Breads, Cakes
      Yield: 10 servings
 
      2 c  Flour, all purpose                  1 tb Sugar
    1/2 ts Baking Powder                     1/2 ts Baking Soda
    1/4 ts Salt                              1/3 c  Butter, chilled
      1 ea Egg                               1/2 c  Buttermilk
      1 ts Vanilla                        
 
  In large bowl, combine flour, sugar, baking powder, baking soda and salt.
  With a pastry blender or two knives cut in butter until mixture resembles
  coarse crumbs.  In separate bowl, combine egg, buttermilk and vanilla.
  Using fork, stir into dry ingredients to form a soft dough.  Gather into
  ball.  Turn out onto lightly floured surface; knead lightly 10 times. With
  lightly floured hands, pat dough in 1/2 in thick round.  Using 2 1/2 in.
  cookie cutter, cut dough into rounds, gathering scraps together until dough
  is all used up.  Place rounds on lightly greased baking sheet.  Bake in
  425F (220C) oven 12 to 15 minutes or until golden brown and risen.  Let
  cool on wire racks.  Serve warm.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Potato Farls (Irish)
 Categories: Breads, Appetizers
      Yield: 8 servings
 
  1 1/4 lb Potatoes (3 or 4)                   2 tb Butter, melted
      1 c  Flour, all purpose                1/2 ts Salt
      4 ts Vegetable Oil                  
 
  Peel and halve potatoes; put in large saucepan with enough water to cover.
   Bring to boil; simmer, covered, 20 to 30 minutes, until fork-tender. Drain
  well; return to saucepan over low heat.  Add butter; mash potatoes well.
  Stir in flour and salt.  Gather mixture into a ball; turn onto lightly
  floured surface.  Knead lightly until smooth.  Divide dough in half. Roll
  out one half into an 8 in. (20 cm) circle, about 1/4 in. thick. Cut into
  quarters; set aside.  Repeat with remaining dough.  In large nonstick
  skillet, heat half the oil over medium-high heat.  Cook dough quarters in
  batches, 2 minutes on each side or until golden brown, adding more oil as
  necessary.  Serve warm.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Caesar Salad Dressing, Low cal
 Categories: Salads, Appetizers, Low-cal
      Yield: 8 servings
 
    1/3 c  Tofu                                1 ea Garlic clove, minced
  1 1/2 ts Dijon mustard                     1/4 ts Salt
      1 ts Anchovy paste, or anchovy           1 tb Olive oil
      2 tb Parmesan cheese, grated             1 pn Sugar, pinch
      2 tb Lemon juice                         1 pn Pepper
 
  In small saucepan of simmering water, poach tofu for 2 minutes; drain, chop
  coarsely and let cool. In blender, blend lemon juice, mustard, garlic,
  anchovy, salt, sugar and pepper. With blender running, gradually add tofu,
  cheese and oil. Transfer to small jar and refrigerate, covered, for up to 2
  days. Makes 1/2 cup.
  Per T: about 30 calories; 1 g protein, 3 g fat; 1 g carbohydrate.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Brownies, Low cal
 Categories: Desserts, Low-cal
      Yield: 16 servings
 
      6 oz Chocolate, semisweet              1/2 c  Hot water
      4 ea Egg whites                          1 ts Vanilla
    2/3 c  Sugar                             2/3 c  Flour, all-purpose
      1 ts Baking powder                       1 pn Salt
      1 ea Icing sugar                    
 
  In large heatproof bowl set over hot water, melt chocolate with water,
  stirring until smooth. Remove from heat; let cool slightly.
  Whisk in egg whites and vanilla. Stir together sugar, flour, baking powder
  and salt; stir into chocolate batter just until combined. Pour into lightly
  greased 8 in. square cake pan. Bake in 350F oven for 20 to 25 minutes or
  until edges pull away from pan. Let cool on rack; dust with icing sugar.
  Per serving: about 110 calories, 2 g protein, 4 g fat, 19 g carbohydrate.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Potatoes, Garlic
 Categories: Vegetables, Main dish
      Yield: 4 servings
 
      4 ea Potatoes                           10 ea Garlic cloves, unpeeled
    1/4 tb Oil                            
 
  Boil whole or quartered potatoes for 5 minutes.
  Roast potatoes, smeared with oil, in pan with whole garlic cloves at 400F
  for 45 minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Coffee, Expresso or Cappuccino
 Categories: Beverages
      Yield: 6 servings
 
      1 ea Coffee                              1 ea Water
 
  Fill machine with cold water up to water level for desired number of cups.
  Do not cover safety valve hole with water. Fill brew basket to rim with
  coffee. For 9 cups, remove the reducer from the brew basket and fill entire
  basket. For 3 or 6 cups, use the reducer as follows: long stem facing down
  for 3 cups; short stem facing down for 6 cups. Clean off excess grounds
  from brew basket rim and o-ring.
  Close and tighten down knob as far as possible. Close steam valve. Place
  machine on high heat and put a carafe under valve to catch coffee.
  Coffee will begin to drip out slowly after 3-10 minutes, and appear very
  dark. As brewing process continues, stream will become strong and steady,
  and coffee will lighten. When coffee stops and becomes noisy, close coffee
  valve and remove carafe.
  If you are making cappuccino, close valve and let steam build up. Put cream
  or milk in cup and open steam valve to froth.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Topping, Low Fat Whipped
 Categories: Desserts, Low-cal
      Yield: 1 servings
 
    1/3 c  Evaporated Skim Milk              1/2 ts Unfavoured Gelatin
      1 tb Cold water                          1 tb Sugar
    1/2 ts Vanilla Extract                     1 ts Lemon juice
 
  Chill evaporated milk.  Sprinkle gelatin over cold water in small saucepan,
  then stir over low heat until dissolved.  Add to milk and beat until stiff.
  Add sugar, vanilla and lemon juice.  Use immediately, or beat again before
  serving. Makes 1/2 c. 1 serving = 2T, 29 cal.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Shortbread
 Categories: Cookies
      Yield: 40 servings
 
  2 1/2 c  Flour, all purpose                1/2 c  Fruit sugar
    1/2 lb Butter                         
 
  Mix flour and sugar.  Rub in butter, soft but not oily.  Gather into a
  ball, roll out 1/4 - 1/2 in.  300F oven, 25-35 minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Easy Shortbread
 Categories: Cookies
      Yield: 48 servings
 
      1 c  Sugar                               1 lb Butter
  3 1/2 c  Flour, all purpose                  1 c  Rice Flour
      2 tb Sugar                          
 
  Preheat oven to 350F.  Place 1 cup sugar in food processor; blend 30 sec.
  (or use fruit sugar).  Add to softened butter and cream mixture until very
  fluffy.
  Combine flour and rice flour.  Beat into batter in small portions.  Turn
  batter out onto a lightly floured surface.  Knead until smooth, adding up
  to 1/2 c more all-purpose flour, if needed.  Press into a 15 x 9 jelly roll
  pan.  Score into bars with a sharp knife.  Prick surface with fork.
  Sprinkle with remaining 2 T sugar.  Bake 10 minutes then lower heat to 300F
  and bake until golden, about 30 to 40 minutes.  Cut along scored lines,
  cool and store in air tight container. (Good recipe from Toronto Star, very
  fast.)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Macaroni Bake, Low cal
 Categories: Main dish, Low-cal
      Yield: 5 servings
 
      2 c  Macaroni, cooked                    1 ea Onion, chopped
      2 tb Margarine                         1/4 c  Flour
      2 c  Skimmed milk                        2 ts Dill weed
      2 ts Parsley                           1/8 ts Garlic powder
    1/2 ts Pepper                              2 c  Low fat cottage cheese
    1/3 c  Bread crumbs                        1 pn Paprika
 
  Preheat oven 350F.  Saute onions in margarine, add flour.  Stir in milk,
  little at a time until thick.  Add spices.  Add cheese. Add macaroni. Pour
  into shallow pan.  Top with crumbs and paprika.  Bake 45 minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Phipps Famous Shortbread
 Categories: Cookies
      Yield: 48 servings
 
  2 1/2 c  Flour, all purpose                  1 lb Butter, soft
      1 c  Fruit sugar                         1 c  Sifted rice flour
    1/2 lb Belgian chocolate              
 
  Spread the all-purpose flour on a cookie sheet and place under a pre-heated
  broiler about 4-5 inches from the element.  Roast the flour, watching it
  all the time until it is medium brown.  Turn the flour with a spatula to
  brown the other side.  The entire procedure takes about three minutes and
  gives the flour a rich nutty flavour.  Let the flour cool.
  Mix the soft butter with the fruit sugar and add the sifted rice flour.
  Fold in the roasted flour and blend well.  Chop the chocolate into chunks
  just a little smaller than a sugar cube.  Mix them into the dough, taking
  care you don't soften the chocolate too much.  Shape as desired.  Bake at
  300F for 1 hour.  Cool, then store in an airtight container.  Yield depends
  upon size and shape.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Bagel Thins, Lo Cal, Lo Salt
 Categories: Appetizers, Breads, Low-cal
      Yield: 20 servings
 
      1 ea Bagel                               2 ts Soft margarine, melted
      1 ts Oregano, dried                 
 
  Using a very sharp serrated knife, slice bagel into very thin rounds.
  Arrange in single layer on baking sheet; brush with margarine.  Sprinkle
  with oregano.  Bake in 350F oven for 12 minutes.  Let cool and store in
  airtight container for up to 1 week. Per 1 piece serving: 14 cal; .5g fat,
  0 cholesterol, 15 mg salt.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Tomato Brushetta, Lo Cal
 Categories: Appetizers, Breads, Low-cal
      Yield: 4 servings
 
      8 ea Slices Fr or Italian Bread          2 tb Onion, minced
      1 ts Olive oil                           1 pn Oregano,dried
      1 ea Tomato, diced                       1 pn Ground Pepper
      2 ea Garlic cloves, halved               2 t  Parmesan cheese, optional
 
  Toast bread. Rub one side of hot toast with cut side of garlic.  Heat oil
  in nonstick skillet over medium-high heat; add onion and cook, stirring
  until tender.  Add tomato, oregano and pepper, stir.  Spoon tomato mixture
  over garlic side of hot toast and serve immediately.  Alternatively,
  sprinkle with Parmesan and broil for 1 minute. Per serving (2 slices): 105
  cal; 2 g fat; 1 mg cholesterol; 190 mg salt.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Onion Dip, Lo Cal
 Categories: Sauces, Spreads
      Yield: 1 servings
 
      1 c  Cottage Cheese, lo fat              1 tb Lemon juice
    1/2 c  Plain Yogurt, low fat             1/4 c  Green onion, chopped
      1 ts Salt                                1 pn Pepper
 
  Base dip.  Add onion soup mix, parsley, basil, artichoke, dill, shrimp,
  crab, or curry as desired.In blender, process cottage cheese with lemon
  juice until blended.  Add other ingredients.  Process just until mixed.
  Refrigerate four hours, or overnight.Serving 1T: 10 cal; 0 fat; 1 mg
  cholesterol; 96 mg sodium.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Broccoli and Mushroom Dip
 Categories: Appetizers, Low-cal, Spreads
      Yield: 1 servings
 
      2 c  Broccoli, chopped                   1 tb Vegetable oil
      1 ea Garlic clove                      1/2 ea Onion, chopped
    1/4 lb Mushrooms, chopped                3/4 c  Cottage cheese, low fat
    1/4 c  Yogurt, low fat plain               1 pn Salt, pepper
 
  Cook broccoli just until tender-crisp, (3 minutes). Drain and put under
  cold water. In nonstick skillet, heat oil over medium heat; add garlic,
  onion and mushrooms and cook, until onion is tender. Set aside.
  In blender, combine cottage cheese and yogurt; season with salt and pepper
  to taste. Process just until mixed. Cover and refrigerate. Makes 2 1/2
  cups.
  Per T: 12 cal; .5 g fat; 0 cholesterol; 22 mg salt.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Banana-Brownies, Lo Cal
 Categories: Cakes, Desserts, Cookies
      Yield: 16 servings
 
      1 c  Flour, All Purpose                1/3 c  Coca, unsweetened
    1/4 c  Nonfat Dry milk powder            1/4 ts Baking soda
    1/4 ts Salt                                1 ea Large very ripe banana
      1 c  Sugar                               2 ea Large egg whites
    1/4 c  Buttermilk                          1 ts Vanilla
 
  Preheat oven 350F. Coat 9 in. square baking pan with vegetable cooking
  spray.  Combine flour, cocoa, milk powder, baking soda and salt in bowl.
  Puree banana, sugar, egg whites, buttermilk and vanilla in food processor
  until smooth.  Add dry ingredients and pulse just until blended.  Pour into
  prepared pan.  Bake 25 minutes or until toothpick comes out clean. Cut into
  2 in. squares.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Carrot Cake (Low fat)
 Categories: Cakes, Desserts
      Yield: 16 servings
 
      2 c  Flour, all purpose                  1 ts Baking soda
      1 ts Baking powder                     1/4 ts Nutmeg
    3/4 ts Salt                                3 tb Vegetable oil
      1 ea Crushed pineapple (8 oz can)        3 c  Carrots, shredded
      1 ts Vanilla                             1 pn Cloves
      3 ea Large egg whites                1 1/2 c  Sugar
      2 ts Cinnamon                       
 
  Preheat oven to 350F.  Line 13 x 9 in. baking pan with foil.  Coat with
  vegetable cooking spray.  Combine first seven ingredients in bowl.  Beat
  sugar, pineapple, oil and vanilla in mixer bowl until smooth.  Beat in dry
  ingredients until just combined.  Stir in carrots.  Beat egg whites in
  small mixer bowl to stiff peaks.  Fold into carrot mixture in 2 batches
  with rubber spatula.  Pour batter into pan.  Bake 40 min. or until
  toothpick comes out clean.  Cool in pan on wire rack.  Invert cake onto wax
  paper; remove pan and foil.  Cut into 16 pieces.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Brown Seed Bread
 Categories: Breads
      Yield: 1 servings
 
      2 c  Flour, all purpose                  1 c  Whole wheat flour
      1 c  Natural bran                        1 c  Quick cooking rolled oats
      2 tb Sesame seeds                        2 tb Poppy seeds
      1 tb Baking powder                   1 1/2 ts Baking soda
      1 ts Salt                              1/4 c  Liquid honey
      2 c  Plain yogurt                   
 
  In large bowl, combine all-purpose and whole wheat flours, natural bran,
  rolled oats, sesame and poppy seeds, baking powder, baking soda and salt;
  stir in honey. Add enough of the yogurt to make sticky dough. Knead lightly
  in bowl until dough is well blended. Fit dough into one greased 9x5 in.
  (2L) loaf pan.
  Bake in 375F oven for 40 min., or until tester comes out clean.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Salsa, Low Cal.
 Categories: Spreads
      Yield: 1 servings
 
      3 tb Instant Minced Onion              1/4 c  Chopped green pepper
      1 ea Tomatoes, 16 oz. can, crush       1/4    Arlic powder
      1 tb Chili powder                        1 ds Red pepper, ground
      3 tb Water                          
 
  In medium sized bowl, combine all ingredients; mix well.  Place in covered
  container; chill until ready to serve.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Marbled Chocolate Cheesecake (Lo Cal)
 Categories: Cakes, Low-cal
      Yield: 10 servings
 
    2/3 c  Skim milk                         1/4 c  Skim milk
      1 ea Envelope unflavoured gelatin        6 tb Sugar
      2 ea Eggs, separated, room temp.         2 ts Vanilla extract
     12 oz Low fat cottage cheese              3 tb Unsweetened cocoa

---------------------------CHOCOLATE CRUMB CRUST---------------------------
    1/2 c  Vanilla wafer crumbs                1 tb Unsweetened cocoa
  1 1/2 tb Butter or marg. melted         
 
  In small saucepan over medium high heat, bring 2/3 cup milk to a boil; set
  aside. In container of blender, sprinkle gelatin over remaining 1/4 cup
  cold skim milk; let stand 4 to 5 minutes. Add boiling skim milk; cover and
  blend at low speed 2 min. Add 3 T sugar, egg yolks and vanilla; blend at
  medium speed until well mixed. Add cottage cheese; blend at high speed
  until smooth. Remove 3/4 c mixture to use for marbling; chill until mixture
  begins to thicken. Combine 1 T sugar and cocoa; add to blender container
  and blend until mixed. Pour chocolate mixture into large bowl. Chill,
  stirring occasionally, until mixture mounds when dropped from spoon.
  In small bowl with electric mixer at high speed, beat egg whites until
  foamy. Gradually add remaining 2 T sugar; beat until stiff peaks form. Fold
  beaten whites into chocolate mixture; pour chocolate mixture into prepared
  crust. Spoon large dollops of vanilla mixture over chocolate; with knife or
  spatula, gently swirl to create marbled effect. Cover; refrigerate until
  firm, about 4 to 5 hours. Chocolate Crumb Crust In small bowl, combine
  crumbs and cocoa; add butter and stir until evenly blended. Press mixture
  evenly on bottom of 9 in. springform pan.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Homemade Chips, Lo cal, lo fat.
 Categories: Appetizers
      Yield: 4 servings
 
      1 ea Unpeeled baking potatoe             2 tb Fat free Italian dressing
 
  Preheat oven to 500F.  Lightly spray cookie sheet with vegetable cooking
  spray.  Slice unpeeled baking potato into very thin slices.  In bowl, toss
  potatoe slices with dressing until evenly coated.  Arrange potatoes in
  single layer on cookie sheet.  Bake about 20 min. or until lightly browned
  on both sides, turning once after 10 min.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: BAILEY'S BOUILLABAISSE (FISH STEW)
 Categories: Fish, Main dish
      Yield: 9 servings
 
      1 ea Onion, large diced                  2 c  Celery, diced
      3 ea Potatoes, small diced               3 c  Boiling water
      2 c  Skimmed milk                    1 1/2 lb Cod or Flounder
      2 c  Broccoli, diced                     2 c  Cauliflower, diced
  1 1/2 ts Salt                              1/2 ts Pepper
    1/2 ts Marjoram                          1/2 ts Basil
 
  Cook the onion, celery, and potatoes in the water for 10 minutes.  Mix a
  little milk with the flour to form a soupy paste and set aside.  Add the
  remaining ingredients and bring to a boil.  Add the flour mixture, stirring
  constantly.  Simmer for 15 to 20 minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: HEARTY VEGETABLE SOUP
 Categories: Soups, Vegetables
      Yield: 10 servings
 
     15 oz Can Red Kidney beans               32 oz Canned tomatoes, cut up
     15 oz Canned Great northern beans        15 oz Garbanzo beans
    1/2 c  Water                               3 ea Onions, medium, chopped
      2 ea Green peppers, med. chopped         2 ea Celery stalks, sliced
      1 ea Zucchini, halved length,slic        2 ea Cloves garlic, minced
      2 ts Dried basil, crushed              1/4 ts Pepper
      1 ea Bay leaf                       
 
  Combine the undrained tomatoes, undrained beans, water, and remaining
  vegetables and seasonings in a 4-quart Dutch oven.  Bring to boil.  Reduce
  the heat; cover and simmer for about 1 hour or until vegs. are tender. Cal:
  180 per serving; 1/4g fat.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: ANOTHER BEAN SALAD
 Categories: Salads, Vegetables
      Yield: 10 servings
 
      1 c  Sugar                             1/2 ts Salt
      1 c  Vinegar                            16 oz Green beans, can, drained
     16 oz Yellow beans, can, drained         16 oz Lima beans, can, drained
     16 oz Garbanzo beans, can, drained       16 oz Red kidney beans, drained
      1 ea Green pepper, slivered              4 ea Celery, sliced
      3 ea Onions, medium, sliced thin    
 
  Combine sugar, salt vinegar in pan, bring to boil for 1 min. Cool. Toss all
  other ingredients together and pour the vinegar mixture over them. Marinate
  for 24 hrs in refrigerator, stirring occasionally. Cal: 313.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: HOT POTATO AND BROCCOLI SALAD
 Categories: Salads
      Yield: 6 servings
 
      4 ea Potatoes, medium, peeled            1 ea Bunch broccoli, broken flore
    1/4 c  Vegetable or salad oil            1/4 c  Lemon juice
    1/4 ts Garlic powder                     3/4 ts Salt
      1 ts Basil                             1/4 ts Liquid hot pepper sauce
      2 ea Green onions, sliced           
 
  Cook potatoes until tender, then dice; cook broccoli until tender.  Keep
  both hot. Combine remaining ingredients.  Bring to boil, stirring. Pour
  over the vegetables and toss gently. (May be served hot or cold.) Cal: 160,
  Fat: 2g.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: GARDEN PASTA
 Categories: Main dish, Low-cal
      Yield: 6 servings
 
      5 ea Tomatoes, chopped                   2 ea Celery, chopped
      2 ea Carrots, chopped                    1 ea Onion, medium, chopped
      8 ea Green onion, chopped                1 pk Equal
      1 ts Basil                             1/4 ts Garlic powder
    1/2 ts Salt                              1/2 ts Pepper
    1/2 ts Oregano                             1 tb Vegetable or salad oil
      1 lb Spaghetti                      
 
  Put the vegetables in a pot and cover tightly.  Cook over medium heat,
  stirring occasionally, for 10 min.  Add seasonings.  Cover pot, cook
  medium-low heat for 5 minutes.  Add oil and simmer for 30 min. or until
  carrots are tender.  Cook spaghetti, drain.  Toss with the sauce. Cal: 150;
  Fat: 1/2g.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: APPLESAUCE TEA BREAD
 Categories: Breads
      Yield: 20 servings
 
  2 1/2 c  White flour                         2 ts Baking powder
    1/2 ts Salt                              1/2 c  Sugar
      1 tb Cinnamon                            8 oz Applesauce
      1 ea Egg                                 1 c  Skim milk
 
  Mix the dry ingredients together and add the applesauce, then the egg and
  milk.  Pour into nonstick loaf pan and bake at 350F for 50 min.  Remove and
  cool.  Cal: 77 (slice); Fat: 1/10g.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: BRAN MUFFINS
 Categories: Breads
      Yield: 12 servings
 
      1 c  White flour                         2 c  Bran
    1/4 c  Cornmeal                            1 ts Salt
  1 1/4 c  Skim milk                         1/2 c  Molasses
      1 ts Baking soda, dissolved in wa        1 c  Raisins (optional)
 
  Mix all ingredients together and pour into a muffin tin, using either
  nonstick pan or paper liners.  Bake 325F for 25 min.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: PINEAPPLE-BRAN WHOLE-WHEAT MUFFINS
 Categories: Breads
      Yield: 12 servings
 
      1 c  Whole wheat flour                   1 tb Baking powder
    1/4 ts Salt                            1 1/2 tb Brown sugar
      1 ea Egg                                 1 c  100% all-bran cereal
    1/3 c  Skim milk                         1/4 c  Vegetable oil
      8 oz Can crushed pineapple w juic   
 
  Mix the flour, baking powder, salt, and sugar.  Beat the egg slightly. Add
  cereal, milk, and oil to the egg.  Stir to combine.  Let stand for 2 min.
  or until the cereal has softened. Stir the pineapple, including the juice,
  into the mixture.  Add flour mixture, stirring only until combined.
   Spoon the batter evenly into a paper-lined muffin tin and bake at 400F for
  about 25 min.  Serve warm.  Cal: 100, Fat: 1g.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: CARROT OR ZUCCHINI MUFFINS
 Categories: Breads
      Yield: 24 servings
 
  1 1/2 c  Whole-wheat flour                   1 ts Salt
  1 1/2 ts Baking soda                         1 ts Cinnamon
    1/2 ts Nutmeg                          1 1/2 c  Natural bran
      3 ea Carrots, 1c grated                  2 ea Eggs
    1/4 c  Vegetable oil                   1 1/2 c  Skim milk or orange juice
      2 tb Vinegar                           1/2 c  Honey
    1/4 c  Molasses                          1/2 c  Raisins
 
  Blend flour, salt, baking soda, cinnamon, nutmeg, and bran together in food
  processor, 4 to 5 seconds.  Pour into large mixing bowl.  Process carrots
  until pureed and add to dry ingredients.  Process the eggs and oil for 2 -
  3 seconds and add to bowl along with the milk, vinegar, honey, molasses,
  and raisins.  Stir with a wooden spoon until just blended; do not overmix.
  Spoon the batter into paper-lined muffin tins and bake at 375F for 20 to 25
  min.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: APPLE CAKE
 Categories: Cakes, Desserts
      Yield: 8 servings
 
    1/3 c  Margarine                         2/3 c  Sugar
      1 c  White flour                         1 c  Whole-wheat flour
    1/2 ts Cinnamon                          1/2 ts Ground cloves
    1/2 ts Nutmeg                            1/2 ts Salt
      1 ts Baking soda, in 2/3 c water         1 c  Finely chopped apple
    1/3 c  Raisins                           1/3 c  Chopped walnuts
      2 ea Egg whites, whipped            
 
  Cream the margarine and sugar.  Add dry ingredients and water alternately,
  then apple.  Dust the raisins and nuts with a small amount of flour and add
  them to the batter.  Fold in the egg whites.  Bake in a 8 in. square
  nonstick pan at 350F for 30 to 40 min. or until firm.  Cal: 295; Fat 2
  1/5g.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: MERINGUE TARTS WITH STRAWBERRIES
 Categories: Desserts
      Yield: 8 servings
 
      1 c  Sugar                             1/2 ts Baking powder
    1/8 ts Salt                                3 ea Egg whites
      1 ts Vanilla                             1 ts Vinegar
      1 ts Water                               1 ea Fresh sliced strawberries
 
  Sift the sugar with the baking powder and salt.  Combine the liquids.  Add
  the sugar, 1/2 t at time, to the egg whites, alternating with a few drops
  of the liquid, beating constantly.  When all combined, continue to beat for
  several minutes.  Place large spoonfuls on baking sheet and shape into
  shallow cups.  Bake at 225F for 45 min. to 1 hr.  Remove the meringues form
  the sheet quickly and cool them on rack.  Fill with strawberries. Cal: 122,
  Fat: trace.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: ROLLED-OAT MACAROONS
 Categories: Cookies, Desserts
      Yield: 36 servings
 
  2 1/2 tb Melted butter                       1 c  Brown sugar, packed
      2 ea Eggs, separated                 2 1/2 c  Rolled oats
      2 ts Baking powder                       1 ts Vanilla
    1/8 ts Salt                           
 
  Combine the butter, sugar, egg yolks, rolled oats, baking powder, and
  vanilla and beat well.  Whip the egg whites until they are stiff and fold
  them and the salt into the other ingredients.  Drop by teaspoonfuls, 3
  inches apart, onto a nonstick cookie sheet.  Bake 375F for 10 min.  Cal:
  53, Fat: 1/5g.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: CARROT-OATMEAL COOKIES
 Categories: Cookies
      Yield: 48 servings
 
    1/2 c  All purpose flour                 1/2 c  Whole wheat flour
    1/4 c  Nonfat dry milk powder              1 ts Baking powder
    1/4 ts Baking soda                       1/2 ts Salt
    1/4 ts Ground nutmeg                     1/4 ts Ground cinnamon
    1/4 c  Solid shortening                  1/3 c  Brown sugar
    1/2 c  Molasses                            1 ea Egg
      1 c  Shredded carrots                    1 ts Vanilla
  1 3/4 c  Quick cook rolled oats         
 
  Combine the flours, milk powder, baking powder, baking soda, salt, nutmeg,
  and cinnamon.  Cream together the shortening, sugar, and molasses; add the
  egg, then the dry ingredients.  Stir until well blended.  Add the carrots,
  vanilla, and oats, and mix well.  Drop by teaspoonfuls onto an ungreased
  cookie sheet.  Bake in a preheated 375F oven for 10-12 min. or until
  lightly browned.  Cool on wire rack. Cal: 46, Fat: 1/5.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: SCOTCH APPLE PUDDING
 Categories: Desserts
      Yield: 6 servings
 
      4 ea Large apples                      1/3 c  Sugar
    1/8 ts Cinnamon                          1/8 ts Salt
      1 ts Butter                            1/2 c  Rolled oats
  1 1/2 c  Skim milk                      
 
  Cut apples into slices. Combine sugar, cinnamon, and salt. Place half the
  apples in a nonstick baking dish and sprinkle with half the sugar mixture.
  Dot with half the butter.  Sprinkle half the oats over all.  Arrange
  another series of layers.  Then add milk.  Cover and bake 350F for 45 min.
  Remove the cover and bake 15 min. more.  Serve hot or cold. Cal: 155, Fat:
  2/5g.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Rhubarb-Pecan Muffins
 Categories: Breads
      Yield: 12 servings
 
      2 c  Flour                             3/4 c  Sugar
  1 1/2 ts Baking powder                     1/2 ts Baking soda
      1 ts Salt                              3/4 c  Chopped pecans
      1 ea Egg, large                        1/4 c  Vegetable oil
      2 ts Grated orange peel                3/4 c  Orange juice
  1 1/4 c  Rhubarb, fresh fine chopped    
 
  Combine all dry ingredients.  Beat egg and oil; add orange juice.  Add to
  flour mix.  Add rhubarb.  Bake 350F 25-30 min.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: LEEK AND POTATO GRATIN
 Categories: Main dish, Vegetables
      Yield: 8 servings
 
      2 tb Margarine                           2 ea Lg leeks, white part chopped
      1 ea Red bell pepper, diced              3 ea Matzos, broken
      1 c  Hot water                           4 ea Potatoes, baked, peel, slice
      6 oz Evaporated skim milk                1 ea Salt and pepper
      1 c  Grated mozzarella                   1 ea Minced chives for top
 
  Preheat oven to 350F. Heat margarine in skillet. Add leeks and saute, cover
  until wilted.  Add red pepper saute 5 min.Combine matzos with water in
  bowl, soak 3-5 min. until soft. Drain, squeeze out excess water.Combine
  leek mixture and matzos with remaining ingredients, except cheese and
  chives. Stir until fully mixed.  Pour into an oiled shallow 2 qt.
  casserole.  Sprinkle cheese over top followed by chives.  Bake 35 to 40
  min, or until top golden. Let stand 5 to 10 min and cut.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: SKILLET POTATO PIE
 Categories: Vegetables
      Yield: 4 servings
 
  1 1/2 lb Red-skinned potatoes              1/2 c  Buttermilk
      2 ea Scallions, minced                   1 ea Salt and pepper
      1 ea Oil for frying                 
 
  Cook potatoes, slice 1/4 in. thick.  Mash lightly just until broken up into
  several pieces.  Stir in buttermilk and scallions and season with salt and
  pepper.Heat just enough oil to coat bottom of non stick skillet. When hot
  enough, pour in potato mixture and pat in evenly. Turn the heat to moderate
  and cook until the bottom of the pie is crisp and browned. Slide out onto a
  plate and cut into wedges.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: ROASTED POTATOES WITH TOMATOES AND ROSEMARY
 Categories: Vegetables
      Yield: 6 servings
 
      6 ea Potatoes, pref. long narrow         6 ea Ripe plum tomatoes, sliced
      1 ea Olive oil                           1 tb Minced fresh rosemary (t dry
      1 ea Minced chives                       1 ea Salt and pepper
 
  Preheat oven to 375F.  Cook potatoes in skins, done but firm. Peel and
  slice crosswise 1/2 in. thick.Oil large shallow baking dish. Alternate
  potatoes and tomatoes in rows.  Drizzle lightly with olive oil, sprinkle
  with rosemary, chives, salt and pepper.  Bake 20 to 25 min, or until
  potatoes begin to turn golden crisp around edge.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: BAKED TOMATOES
 Categories: Vegetables
      Yield: 2 servings
 
      2 ea Good sized plum tomatoes            1 ea Fine bread crumbs
      1 ea Grated parmesan cheese              1 ea Dried thyme
 
  Cut each tomato in half and arrange cut side up on a baking dish. Sprinkle
  each half lightly with bread crumbs, parmesan cheese and thyme. Bake for 15
  to 20 min.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: KOORMA VEGETABLE CURRY
 Categories: Vegetables
      Yield: 6 servings
 
      2 tb Margarine                           1    Hopped onion
      4 ea Garlic cloves                      14 oz Can plum tom w liquid, chop
      4 oz Can mild chiles drained chop        1 ts Grated ginger, salt, cumin
      1 ts Coriander, dry mustard            1/2 ts Turmeric, nutmeg, cinnamon
      2 ea Potatoes, peeled and diced          3 c  Bite sized cauliflower
      2 ea Large carrots                       3 tb Chopped fresh cilantro
      2 c  String beans, 1 in. pieces          1 c  Plain low fat yogurt
 
  Heat margarine in wok. Add onion saute until translucent.  Add garlic
  continue until onion golden.  Add tomatoes, chiles, ginger, salt and
  spices.  Bring to a simmer, then stir in potatoes, cauliflower, and
  carrots.  Cover and simmer over medium-low heat for 10 min., stirring
  occasionally, then stir in the cilantro.  Simmer for another 20 min over
  low heat, until vegetables and tender but firm.  While cooking, there
  should be enough liquid to form a sauce; if needed add additional water,
  but not so much that becomes soupy.Steam string beans separately until
  bright green and crisp tender.  Stir into vegetable mixture.  Remove from
  heat and stir in yogurt. Serve at once.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: PINEAPPLE, RAISIN, AND RUM BREAD PUDDING
 Categories: Desserts
      Yield: 6 servings
 
     20 oz Can crushed pineapple w liq.      1/2 c  Low fat milk
      5 c  Packed Ital. Fr bread 1 in.       2/3 c  Raisins
    1/2 c  Brown sugar                         2 tb Margarine, melted
      1 tb Rum                                 1 ts Vanilla extract
    1/2 ts Cinnamon                            1 ts Margarine
      1 tb Rum                                 1 tb Light brown sugar
      2 tb Sliced almonds                 
 
  Preheat oven to 350F.  Combine pineapple, milk and bread in mixing bowl.
  Stir together and let stand 10 min.  Stir in the remaining ingredients.
  Pour mixture into lightly oiled 9 x 9 in. baking pan.Last 3 ingredients
  are for glaze.  Melt margarine .  Add rum and brown sugar and stir just
  until sugar is dissolved.  Spoon in thin layer over top of pudding.  Bake
  for 25 min, top with almonds.  Bake for another 15 to 20 min, or until top
  is golden brown and turning crusty.  Serve warm.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: THREE ONION PIE WITH FETA CHEESE
 Categories: Vegetables
      Yield: 1 servings
 
      2 tb Safflower oil                       1 ea Large yellow onion, chopped
      1 ea Large red onion, quartered          2 tb Dry white wine
      2 ea Large leeks, white,                 2 ea Eggs beaten
      3 tb Chop fresh parsley, divided         1 tb Chop fresh dill, or 1t dry
      1 ts Dried tarragon                      4 oz Crumbled feta
      1 ea Pepper                              1 ea Plum tomato, thinly sliced
      1 ea Dry bread crumbs               
 
  Heat oil in large skillet. Add the yellow and red onions and saute over
  moderate heat 5 min. Stir in wine, add leeks. Saute another 15 min, stir
  frequently, or until onions are golden and leeks are limp. Remove from
  heat.
  Preheat oven 350F. In mixing bowl, combine beaten eggs with two tablespoons
  of the parsley, dill, tarragon, feta cheese, and pepper. Stir in the onion
  mixture.
  Oil a 10 in. tart pan and line bottom generously with bread crumbs. Pour in
  onion mixture. Ring the outside edge with tomato slice, then sprinkle the
  remaining parsley in the center. Sprinkle a light layer of bread crumbs
  over the entire top. Bake for 40 to 45 min, or until the mixture is set and
  top is golden. Let stand for 5 to 10 min, then cut into wedges.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: BUTTERMILK CHOCOLATE-HAZELNUT CAKE
 Categories: Cakes, Desserts
      Yield: 1 servings
 
      1 c  Buttermilk                        1/3 c  Safflower oil
      2 ea Egg whites                          1 ts Vanilla extract
      1 c  Light brown sugar                   1 c  Whole wheat pastry flour
    1/2 c  Cocoa powder                        1 ts Baking soda
      1 ts Baking powder                     1/4 ts Salt
    1/2 c  Finely chopped hazelnuts       
 
  Preheat oven to 350F.  Combine first 5 ingredients in mixing bowl and beat
  together with electric mixer.  Combine remaining ingredients except the
  hazelnuts in another bowl.  Sprinkle into the wet mixture a bit at a time
  and beat in with the mixer until velvety smooth.Lightly oil 9 in. cake
  pan.  Sprinkle the bottom with flour.  Pour in half of the batter, then
  sprinkle it evenly with half of the hazelnuts.  Pour in the remaining
  batter and top with the remaining hazelnuts.  Bake for 25 to 30 min., or
  until tests clean. Cook, and cut into wedges.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: CORN RELISH
 Categories: Spreads
      Yield: 2 servings
 
  1 1/2 c  Corn, frozen                      1/4 c  Minced red onion
      1 ea Small red bell pepper, mince        3 tb Honey
      3 tb Cider vinegar                     1/2 ts Dry mustard
    1/4 ts Dill seed (optional)                1 ea Salt and pepper
 
  Combine all the ingredients in a mixing bowl and stir until thoroughly
  mixed.  Pack into one or two glass jars with lids.  Make up to two days
  ahead of time, or at least two hours before serving. Makes two cups.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: SPRING VEGETABLE PIE
 Categories: Vegetables, Cheese/eggs
      Yield: 6 servings
 
  1 1/2 tb Olive oil                           1 ea Medium carrot, cut length
      1 c  Chopped cauliflower                 3 ea Scallions, minced
    1/2 c  Thawed frozen peas                  2 tb Minced fresh parsley
      4 ea Eggs beaten                         2 tb Low fat milk
      4 oz Crumbled feta cheese              1/4 ts Dried thyme
      1 ea Pepper, to taste                  1/2 c  Fresh bread crumbs
 
  Preheat oven 375F.  Heat oil plus 3 T water in large skillet. Add the
  carrots and cauliflower and saute, covered, over moderate heat.  Lift the
  lid and stir occasionally until crisp tender.  Stir in the scallions and
  saute for another minute, just until slightly limp.  Stir in peas and
  parsley and remove from heat.In mixing bowl, combine beaten eggs with the
  milk, feta and thyme.  Stir in the skillet mixture and add a little
  pepper.Oil a 10 in. tart pan. Line the bottom with half the crumbs and
  pour the vegetable mixture in.  Top with the remaining crumbs.  Bake for 20
  to 25 minutes, or until set and top is golden.  Let stand for 10 min before
  cutting.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: OUR MARMALADE
 Categories: Fruits
      Yield: 1 servings
 
      3 ea Whole oranges, seeded, chopp        3 ea Whole lemons, seeded, choppe
      1 ea Water equal to whole fruit          1 ea Sugar equal cooked fruit
 
  Measure chopped fruit and place in heavy saucepan.  Measure equal amounts
  of water and pour into saucepan. Bring to boil. Lower heat and simmer for 5
  minutes. Remove from heat, cover, and let stand in a cool place for 24
  hours.  Again bring to a boil and cook over high heat for 10 minutes.
  Remove from heat, cover, and let stand in a cool place for another 24
  hours.  Measure out fruit mixture.  Add equal amount of sugar.  Again bring
  to a boil over medium heat.  Cook, stirring constantly, for another 15
  minutes, or until mixture begins to gel. Remove from heat and immediately
  pour into hot sterilized jars.  Vacuum seal.  Makes 6 1/2 pint jars.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: PERFECT APPLE BUTTER
 Categories: Fruits
      Yield: 1 servings
 
      6 c  Sweet apples, peeled, sliced        1 c  Apple cider
      1 tb Ground cinnamon (optional)     
 
  Place apples and cider in heavy saucepan over medium heat. Cook, stirring
  frequently, until mixture comes to a boil.  Lower heat and simmer, stirring
  frequently, for about 1 hour, or until apple slices have disintegrated and
  butter is thick.  Remove from heat. Stir in cinnamon, if desired. Pour into
  hot sterilized jars, leaving 1/4 in. headspace.  Cap and process in
  10-minute boiling water bath.  Makes 4 1/2 pint jars.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: TRADITIONAL CHUTNEY
 Categories: Spreads
      Yield: 1 servings
 
      4 c  Ripe mango                        1/2 c  Lime, seeded and chopped
      1 c  Yellow onions                     1/2 c  Grated fresh ginger
      3 ea Cloves garlic, minced             3/4 c  White raisins
      2 c  Light brown sugar                   1 c  Apple cider vinegar
    1/4 c  Fresh orange juice                1/4 c  Fresh lemon juice
      1 tb Whole mustard seed                  1 ts Dried red pepper flakes
      1 ts Ground cinnamon                   1/4 ts Ground cloves
 
  Mango: Hard, ripe, peeled, seeded and sliced. Place all ingredients in
  heavy saucepan over medium heat. Bring to boil. Lower heat and simmer for
  about 20 minutes, stirring frequently. Remove from heat, cover, and let
  stand for about 12 hours.  Again bring to a boil, lower heat, and cook for
  15 minutes, stirring frequently. Remove from heat and immediately pour into
  hot sterilized jars. Vacuum seal. Makes: 4 1/2 pint jars.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: ONION CHUTNEY
 Categories: Spreads
      Yield: 1 servings
 
      6 c  Chopped sweet onions              1/2 c  Fresh lemon juice
      2 ts Whole cumin seed                    1 ts Whole mustard seed
    1/2 ts Tabasco sauce                     1/4 ts Red pepper flakes
      2 ts Ground chili pepper               1/4 c  Light brown sugar
      1 ea Salt to taste                  
 
  Combine all ingredients in heavy saucepan over medium heat. Bring to boil,
  stirring frequently.  When mixture comes to a boil, immediately remove from
  heat and pack into hot sterilized jars.  Vacuum seal.  Makes 4  1/2 pint
  jars.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: FAYE'S ZUCCHINI RELISH
 Categories: Spreads
      Yield: 1 servings
 
      6 c  Grated zucchini                     3 c  Grated yellow onions
      1 ea Sweet red pepper, grate,seed        3 tb Coarse salt
  1 1/4 c  White vinegar                       3 c  Sugar
    1/2 ts Dry mustard                       1/2 ts Ground mustard
    1/2 ts Ground tumeric                      1 ts Celery seed
    1/2 ts Fresh ground pepper            
 
  Place grated vegetables in non aluminium bowl. Sprinkle on salt. Mix well,
  cover and let stand for 12 hours.  Rinse well by running cold water over
  vegetable mixture in colander.  Drain thoroughly. Place vinegar, sugar, and
  spices in heavy saucepan over medium heat.  Bring to a boil.  Lower heat
  and cook for about 15 minutes, or until mixture begins to thicken.
  Immediately add vegetable mixture and cook for 30 minutes. Remove from
  heat. Pour into hot sterilized jars.  Vacuum seal. Makes: 8  1/2 pint jars.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: FRESH TOMATO SAUCE
 Categories: Sauces
      Yield: 1 servings
 
     10 c  Tomatoes                            1 tb Sugar
      1 ts White pepper                        1 ts Salt
      2 c  Fresh basil                    
 
  Tomatoes: Peeled, cored, seeded, and chopped, very ripe. Place all
  ingredients in heavy saucepan over medium heat.  Bring to boil. Lower heat
  and cook for 20 minutes.  Pour into sterilized containers and freeze.
  Makes: 6 pint jars.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: TOMATO SALSA
 Categories: Spreads
      Yield: 1 servings
 
  2 1/2 c  Diced ripe tomatoes                 2 ea Scallions, chopped
      4 oz Can mild green chiles, drain        1 ea Or 2 jalapeno peppers, chop
      1 tb Chopped cilantro or parsley       1/2 ea Juice of lemon
      1 ts Ground cumin                      1/2 ts Salt
 
  Combine the ingredients in the container of a food processor. Pulse on and
  off until the mixture is a coarse puree. Store in airtight container in
  refrigerator.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: SO EASY FISH
 Categories: Seafood, Main dish, Low-cal
      Yield: 2 servings
 
      2 ea Fillets white fish, 8 oz          1/2 ts Oil
    1/4 c  Fresh bread crumbs                  1 ts Grated parmesan cheese
    1/8 ts Garlic powder                     1/8 ts Lemon pepper
 
  Preheat oven to 425F.  Rinse fish and pat dry.  Lightly grease a small
  shallow baking pan with some of oil.  Rub remaining oil over top of fish.
  In a small bowl, combine remaining ingredients and sprinkle over fish.
  Bake, uncovered, about 20 min. or until fish flakes easily. Cal: 169; Fat 3
  g.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: CRISPY BAKED FISH & HERBS
 Categories: Seafood, Main dish, Low-cal
      Yield: 4 servings
 
      4 ea Fillets white fish, 1 lb            1 ea Egg white
      1 tb Water                             1/2 c  Cornflake crumbs
    1/8 ts Lemon pepper                        2 ts Chopped fresh parsley
      1 ts Low fat margarine, melted      
 
  Preheat oven 400F.  Lightly spray a medium size shallow baking pan with
  vegetable spray. Rinse fish and pat dry. In small bowl, beat egg white with
  a little water.  Dip fish in egg white, then roll in crumbs. Arrange fish
  in baking pan. Sprinkle with lemon pepper and parsley, then drizzle
  margarine over all. Bake uncovered 20 min or until fish flakes easily. Cal:
  135; Fat: 2 g.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: EGGPLANT MOZZARELLA
 Categories: Vegetables, Main dish, Low-cal
      Yield: 9 servings
 
    1/2 c  Chopped green onion               1/2 c  Sliced mushrooms
    1/4 c  Water                               2 c  Spaghetti sauce
    1/2 ts Salt                                1 ea Small eggplant. peeled, slic
      1 ea Egg white, slightly beaten          1 tb Water
    1/2 c  All purpose flour                   1 ts Olive oil
      1 c  Low fat cottage cheese              1 c  Shredded mozzarella cheese*
 
  *Low fat, 4 oz. Preheat oven to 350F. In al large saucepan over low heat,
  cook green onion and mushrooms in 1/4 c water, until tender. Add spaghetti
  sauce; bring to a boil. Reduce heat; simmer 20 to 25 min. Sprinkle salt
  over sliced eggplant; set aside to drain about 10 min. In a shallow bowl,
  beat egg white and water together. Dip eggplant in egg mixture, then into
  flour.  In a large non stick skillet, heat a few drops of oil over medium
  heat.  Add eggplant slices and cook until browned, turning once; drain on
  paper towel. Continue until all slices are cooked.  In a 13" x 9"
  casserole, spread about 1/2 c sauce.  Add a layer of eggplant, top with 1/2
  c cottage cheese and more sauce.  Repeat until all ingredients are used,
  ending with sauce.  Sprinkle with mozzarella cheese. Bake uncovered 30 min.
  Let stand 5 min. Cal: 152, Fat: 6g.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: RED CABBAGE II
 Categories: Vegetables
      Yield: 6 servings
 
      1 ts Oil                               1/2 c  Finely chopped onion
      4 c  Coarse shredded red cabbage         1 c  Chopped peeled apple
      2 ea Whole cloves                      1/2 ea Bay leaf
      1 tb Sugar                           1 1/2 tb White vinegar
 
  In a heavy skillet, heat oil over medium high heat.  Add onion and saute
  until tender. Add cabbage, apple, cloves and bay leaf. Cover and simmer
  about 20 min or until cabbage is tender. If cabbage gets dry, add a small
  amount of water.  Add sugar and vinegar to cabbage mixture; toss gently.
  Cover and cook about 5 min longer.  Cal 45; Fat 1g.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: GINGERED CARROTS
 Categories: Vegetables
      Yield: 6 servings
 
      6 ea Medium carrots, 1" pieces           1 tb Sugar
      1 ts Cornstarch                        1/8 ts Ground nutmeg
    1/4 ts Ground ginger                     1/4 c  Orange juice
      1 ts Low fat margarine              
 
  Steam carrots just until tender; drain.  While carrots are cooking, combine
  sugar, cornstarch, nutmeg and ginger in a small saucepan; add ornage juice.
  Cook over medium heat, stirring constantly, until sauce thickens. Cook 1
  min, then remove from heat and stir in margarine. Place carrots in a
  serving dish, pour sauce over them, tossing to coat evenly. Cover and let
  stand 4 to 5 min before serving. Cal: 52 Fat 1g.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: ZIPPY CAULIFLOWER
 Categories: Vegetables
      Yield: 6 servings
 
      3 c  Cauliflower                       1/2 ts Low fat margarine
      1 tb All purpose flour                 1/8 ts Red (cayenne) pepper
    1/4 ts Salt                              1/8 ts Pepper
    3/4 c  Skim milk                         1/2 c  Shredded low fat cheddar ch
      2 tb Chopped green chilies             1/4 c  Fresh bread crumbs
 
  Preheat oven to 350F. Steam cauliflower just until tender; drain. Melt
  margarine in a medium size saucepan over medium heat. In a jar with a lid
  combine flour, red pepper, salt, pepper, and milk; shake until blended.
  Slowly add to margarine in saucepan, stirring constantly until smooth. Add
  cheese and continue stirring until smooth and slightly thickened. Stir in
  chilies. Arrange cauliflower in a  2 quart baking dish; pour sauce over
  cauliflower, then sprinkle with bread crumbs. Bake 10 to 15 min or until
  bubbling.  Cal: 73 Fat 2g.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: POTATO CAKES
 Categories: Vegetables, Appetizers
      Yield: 6 servings
 
      2 c  Mashed potatoes                     1 ea Egg white, slightly beaten
      2 tb Chopped onion                       2 tb All purpose flour
    1/8 ts Salt                                1 ea Pepper to taste
      1 ts Oil                            
 
  In a medium size bowl, combine potatoes, egg white, onion, flour, salt and
  pepper.  Meanwhile, heat oil in a large skillet over medium high heat. When
  hot, put about 2 tablespoons potato mixture for each cake into skillet.
  Cook until well browned, then turn with a spatula and cook other side until
  brown.  Continue making takes, keeping first ones warm.  Cal: 74, Fat: 1 g.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: SCALLOPED POTATOES
 Categories: Vegetables
      Yield: 6 servings
 
      2 lb Potatoes, peeled, sliced          1/3 c  Chopped onion
      3 tb All purpose flour                 1/2 ts Salt
    1/4 ts Pepper                              1 tb Low fat margarine
      3 c  Skimmed milk, heated           
 
  Preheat oven 400F.  Lightly spray a 2 quart casserole with vegetable spray.
  Arrange a layer of potatoes in casserole, then sprinkle with some of onion,
  flour, salt and pepper. Continue to layer until all potatoes, onion, flour,
  salt and pepper are used. Dot top with margarine, then pour milk over all.
  Bake 20 min, then reduce heat to 350F and bake 50 to 60 min longer or until
  tender.  Cal: 166, Fat: 1 g.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: PENNSYLVANIA SWEET POTATOES IN TANGY SAUCE
 Categories: Vegetables
      Yield: 10 servings
 
      6 ea Large sweet potatoes                1 c  Sugar
    1/2 c  Lightly packed brown sugar        1/4 ts Ground ginger
      2 tb Cornstarch                          1 c  Unsweetened pineapple juice
      1 ts Lemon juice                         1 tb Low fat margarine
 
  Place sweet potatoes in a large kettle and add water to cover.  Cook over
  medium heat until barely tender; drain. Peel and cut potatoes into fourths.
  Arrange in a medium size casserole.  Preheat oven to 350F. While potatoes
  are cooking, combine sugars, ginger and cornstarch in a small saucepan. Add
  pineapple juice and lemon juice. Stir over medium heat until sugars are
  dissolved and mixture starts to bubble; stir in margarine. Pour sauce over
  potatoes. Bake uncovered 50 to 60 min or until sauce is thickened. Cal:
  149, Fat: trace.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: OVEN FRENCH FRIES
 Categories: Vegetables
      Yield: 4 servings
 
      6 ea Medium potatoes                     2 tb Oil
      1 ea 1 oz. Good Seasons Italian *        1 tb Chopped fresh parsley
 
  *Dressing, not mixed. Preheat oven to 350F. Peel potatoes and slice for
  French fries. Lay out on paper towel, pat dry. Potatoes should be as dry as
  possible. Put potatoes in a large bowl and drizzle with oil, tossing to
  coat evenly. Lay in a single layer on a large baking sheet; sprinkle dry
  dressing mix and parsley over all. Bake 25 min, then flip over only once.
  Return to oven and increase temperature to 450F. Cook 3 to 5 min longer
  until potatoes are tender and start to brown. Cal: 239, Fat: 7 g.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: ZUCCHINI & TOMATO CASSEROLE
 Categories: Vegetables
      Yield: 6 servings
 
      4 ea Zucchini, cubed                     1 ea Pepper to taste
      1 tb Snipped chives                      1 ts Low fat margarine
      2 ea Large tomatoes, sliced              1 ts Dried leaf basil
    1/2 c  Shredded low fat cheddar       
 
  Preheat oven to 350F. Steam zucchini until crisp tender. Using a slotted
  spoon, transfer zucchini to a shallow 2 quart casserole. Stir pepper and
  chives into margarine and pour over zucchini. Cover with tomato slices;
  sprinkle with basil and cheese. Bake, uncovered, 30 min. Cal 54; Fat: 2 g.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: DUTCH APPLE CAKE
 Categories: Cakes, Desserts, Low-cal
      Yield: 6 servings
 
      1 c  All purpose flour                   5 tb Sugar
      1 ts Baking powder                       2 tb Low fat margarine
      2 ea Egg whites, slightly beaten       1/4 c  Skim milk
    1/2 ts Vanilla extract                     4 c  Sliced peeled apples
      1 ts Ground cinnamon                
 
  Preheat oven 375F. Grease and flour a 9 in. tart or pie pan. In a mixing
  bowl, combine flour, 2 T sugar and baking powder. With a pastry blender or
  2 knives, cut in 1 1/2 T margarine. Add egg whites, milk and vanilla; beat
  until smooth. Batter will be stiff. Spoon into prepared pan and spread
  batter to fit pan. Arrange apple slices, overlapping, in 2 concentric
  circles to cover batter. In a small bowl, combine 3 T sugar and cinnamon;
  sprinkle over apple slices. Dot with 1/2 T margarine. Bake 30 min. Cool 10
  min before serving.  Cal: 183; Fat: 2 g.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: BEST OATMEAL COOKIES
 Categories: Cookies
      Yield: 55 servings
 
    3/4 c  Low ft margarine, room temp         1 c  White sugar
    1/2 c  Packed brown sugar                  2 ea Egg whites, slightly beaten
  1 1/2 c  All purpose flour                   1 ts Baking soda
      1 ts Ground cinnamon                   1/4 ts Ground nutmeg
  1 1/2 c  Oats, uncooked                      1 c  Raisins
      1 ts Vanilla                        
 
  In a large mixing bowl, beat margarine and sugars until light and fluffy.
  Add egg whites. In a medium size bowl, combine flour, baking soda, cinnamon
  and nutmeg; add to sugar mixture. Stir in oats, raisins and vanilla. Chill
  1 hour. Preheat oven 350F. Roll a teaspoon of dough into a ball and place
  on an ungreased cookie sheet. Grease the bottom of a glass with margarine,
  dip glass in sugar and use to flatten ball of dough. continue, leaving
  adequate space between cookies. Bake 10 min. Cool on racks. Cal: 61, fat: 1
  g.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: TZATZIKI
 Categories: Sauces, Appetizers
      Yield: 10 servings
 
      4 c  Yogurt, unflavoured                 4 ea Cloves garlic, crushed
      2 tb Olive oil                         1/2 ts Dried dillweed
      1 ea Salt, pepper                   
 
  Place a piece of cheesecloth in a colander and pour in the yogurt. Drain
  for several hours. Place grated cucumber in another colander and allow to
  drain for 2 hours.  Mix together all ingredients, chill. Drizzle additional
  olive oil on top. Serve as a dip for vegetables, or a spread for bread.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: GARLIC SAUCE
 Categories: Sauces, Appetizers
      Yield: 1 servings
 
      1 ea Large head of garlic               10 ea Slices white bread
      1 c  Olive oil                         1/2 c  White vinegar
      1 tb Lemon juice                         3 tb Water
 
  Peel and crush the garlic, the entire head.  Remove the crusts from the
  white bread, and place the crustless bread in a mixing bowl.  Add the
  garlic along with the olive oil and vinegar. Let this soften for 1 hour.
  Beat with an electric mixer until all is smooth. Don't do this with a food
  processor as it will be too smooth.  Add lemon juice, slowly add water
  while the mixer is running so you will have a thick and fluffy sauce.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: PASTA WITH GARLIC AND EGGS
 Categories: Main dish, Cheese/eggs
      Yield: 4 servings
 
    1/2 lb Dry pasta                           2 ea Eggs, beaten
    1/2 c  Olive oil                           4 ea Cloves of garlic
      2 tb Parmesan cheese                     1 ea Salt and pepper, taste
 
  Cook pasta. Heat the oil in small frying pan, add garlic. Saute for just a
  moment. Drain pasta, toss all ingredients together. Salt and pepper to
  taste.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: SAMBUCA ROMANA JAM
 Categories: Fruits
      Yield: 1 servings
 
      5 c  Crushed, fresh blueberries          1 ts Grated lemon rind
    1/2 c  Water                             1/2 c  Sambuca Romana
  2 1/2 c  Sugar                               1 ea Box light fruit pectin
     10 ea Coffee beans per jar           
 
  Mix 3/4 c sugar and pectin together. Stir into blueberries, lemon rind,
  water, and Sambuca in a heavy saucepan. Cook over high heat, stirring
  constantly, until mixture comes to a hard boil. Stir in remaining sugar.
  Bring to a rolling boil, still stirring constantly. Boil for 1 minute.
  Remove from heat. Skim off foam with metal spoon. Place 10 coffee beans in
  each jar. Immediately pour jam into hot sterilized jars and vacuum seal.
  Makes 5 1/2 pint jars. From: Gourmet Preserves, Judith Choate
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: GRAND MARNIER MARMALADE
 Categories: Fruits
      Yield: 1 servings
 
      2 c  Thinly sliced kumquats              2 c  Navel oranges, seed, chop
      7 c  Water                               1 ts Grated fresh lemon rind
    3/4 c  Grand Marnier                       1 ea Sugar equal to cooked fruit
 
  Place kumquats, oranges, and water in glass bowl. Cover and let stand in a
  cool place for 12 hours. Pour into medium saucepan and bring to a full,
  rolling boil over high heat. Cook for about 15 minutes, stirring
  frequently. Remove from heat and stir in lemon and Grand Marnier. Measure
  this mixture and add equal amount of sugar. Again bring to a boil and cook,
  stirring frequently, for about 30 minutes. When mixture begins to gel,
  remove from heat and immediately pour into hot sterilized jars. Vacuum
  seal. Makes 6 1/2 pint jars.
  From: Gourmet Preserves, Judith Choate
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: APPLE BRANDY BUTTER
 Categories: Fruits
      Yield: 1 servings
 
      6 c  Fresh unsweetened applesauce      1/2 c  Calvados
      1 c  Sugar                             1/2 c  Orange blossom honey
      1 tb Ground cinnamon                   1/4 ts Ground cloves
 
  Place all ingredients in heavy saucepan. Bring to a boil over medium heat,
  stirring frequently. Cook for about 15 minutes, or until mixture begins to
  thicken. Pour into hot sterilized jars, leaving 1/4 inch headspace. Vacuum
  seal. Makes 6 1/2 pint jars.
  From Gourmet Preserves, Judith Choate.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Onion Rings
 Categories: Appetizers, Vegetables
      Yield: 8 servings
 
      8 ea Large Onions                    1 1/2 c  All Purpose Flour
      4 tb Corn Meal                           4 tb Onion Powder
      2 ts Salt                            1 1/2 c  Milk
      1 ea Large Egg                         1/2 c  Water
      1 tb Orange Food Color              
 
  Combine flour, corn meal, onion powder, salt, milk, egg and water in a
  large mixing bowl and stir well and there are no lumps.  Add food color if
  you prefer a nicer color to the finished batter. Slice the onions thick
  (about 1/2").  Use only the outer rings for best appearance and dip into
  batter.  Drop coated rings into deep fryer and cook until golden brown.
  Drain on paper towels and serve.  Great with Bar-B-Que!
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Spiced Chocolate Applesauce Cake
 Categories: Chocolate, Fruits, Cakes, Desserts
      Yield: 16 servings
 
  2 1/2 c  Flour; Unbleached, Sifted         1/2 c  Cocoa; Baking
      2 ts Baking Soda                         1 ts Cinnamon; Ground
      1 ts Salt                              3/4 c  Vegetable Shortening
      2 c  Sugar                               2 ea Eggs; Large
      1 ts Vanilla                             1 c  Applesauce
      1 c  Buttermilk                        1/3 c  ;Boiling Water

--------------------------CHOCOLATE FLUFF FROSTING--------------------------
      2 oz Unsweetened Chocolate             1/2 c  Confectioners' Sugar; Sifted
    1/4 c  Butter Or Margarine;Softened        1 ts Vanilla
      2 ea Egg Whites; Large                   1 c  Confectioners' Sugar; Sifted
 
  Sift together flour, baking soda, cinnamon and salt; set aside.  Cream
  together the shortening and sugar in a mixing bowl until light and fluffy,
  using an electric mixer at medium speed.  Add eggs, one at a time, beating
  well after each addition.  Blend in vanilla and applesauce.  Add dry
  ingredients alternately with buttermilk to creamed mixture, beating well
  after each addition.  Beat in boiling water. (Batter should be thick.) Pour
  batter into greased and waxed paper-lined 13 x 9 x 2-inch baking pan. Bake
  in preheated 350 degree F. oven for 1 hour or until cake tests done. Cool
  10 minutes in pan on rack.  Remove from pan; cool on rack.  When cake is
  cooled, spread with Chocolate Fluff Frosting.  Cut in squares.
   CHOCOLATE FLUFF FROSTING: Melt chocolate over hot water. Cool to room
  temperature.  Blend together confectioners' sugar, butter, melted chocolate
  and vanilla in a bowl and beat until smooth. In another bowl, beat egg
  whites until soft peaks form, using an electric mixer at high speed.
  Gradually beat in 1 c sifted confectioners' sugar, 2 T at a time, until egg
  white mixture is glossy and stiff. Fold in chocolate mixture into the
  beaten egg whites.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: West Haven Chocolate Cake
 Categories: Chocolate, Cakes, Fruits, Desserts
      Yield: 16 servings
 
      8 oz Dates; Pitted, Chopped              1 ts Baking Soda
      1 c  ;Boiling Water                  1 3/4 c  Flour; Unbleached, Sifted
      2 tb Cocoa; Baking                     1/2 ts Salt
      1 c  Shortening; Vegetable               1 c  Sugar
      2 ea Eggs; Large                         6 oz Semisweet Chocolate Chips
    1/2 c  Walnuts; Chopped               
 
  Combine dates, baking soda, and boiling water in a small bowl.  Cool to
  room terperature.  Sift together the flour, cocoa, and salt; set aside.
  Cream the shortening and sugar together in a mixing bowl until light and
  fluffy, using an electric mixer at medium speed.  Add eggs, one at a time,
  beating well after each addition.  Blend in date mixture.  Then stir in dry
  ingredients.  Pour into a greased 13 x 9 x 2-inch baking pan.  Bake in
  preheated 350 degree F. oven for 35 minutes or until cake tests done. Cool
  in pan on rack.  Cut into squares and serve with a scoop of vanilla ice
  cream on top.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Victory Chocolate Cake
 Categories: Chocolate, Cakes, Desserts
      Yield: 16 servings
 
      2 c  Flour; Unbleached, Sifted         1/2 c  Cocoa; Baking
  2 1/4 ts Baking Soda                       3/4 ts Salt
    3/4 c  Shortening; Vegetable             1/3 c  Sugar
  1 1/2 c  Corn Syrup; Dark                    3 ea Eggs; Large, Separated
  1 1/2 ts Vanilla Extract                     1 c  Coffee; Cooled
 
  Sift together the flour, cocoa, baking soda and salt; set aside.  Cream the
  shortening and sugar in a mixing bowl until light and fluffy, using an
  electric mixer at medium speed.  Blend in the corn syrup and egg yolks.
  Beat in vanilla.  Add dry ingredients alternately with coffee to creamed
  mixture, beating well after each addition.  Beat egg whites in another bowl
  until stiff peaks form.  Fold egg whites into cake batter.  Pour batter
  into a greased 13 x 9 x 2-inch baking pan.  Bake in preheated 350 degree
  oven 45 minutes or until cake tests done.  Cool in pan on rack. NOTE: This
  cake recipe dates from WW II and as you can see, sugar was very precious
  and in short supply.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Whole Wheat Chocolate Cake
 Categories: Chocolate, Cakes, Desserts
      Yield: 16 servings
 
  1 1/2 c  Sugar                               1 c  Flour; Unbleached, Sifted
    3/4 c  Whole Wheat Flour; Stirred          2 ts Baking Soda
      1 ts Salt                                1 c  Butter Or Regular Margarine
      1 c  ;Water                            1/4 c  Cocoa; Baking
      2 ea Eggs; Large, Beaten               1/2 c  Sour Cream

-------------------------------COCOA FROSTING-------------------------------
    1/2 c  Butter Or Regular Margarine         6 ts Milk
    1/4 c  Cocoa; Baking                       1 lb Confectioners Sugar; (1 Box)
      1 ts Vanilla Extract                
 
  Stir together sugar, flour, whole wheat flour, baking soda and salt in a
  mixing bowl.  Combine butter, water and cocoa in saucepan.  Bring mixture
  to a boil, stirring constantly.  Remove from heat.  Pour into flour
  mixture.  Mix well, using wooden spoon.  Blend in eggs and sour cream,
  mixing well.  Pour batter into greased 13 x 9 x 2-inch baking pan.  Bake in
  preheated 375 degree F. oven 30 minutes or until cake tests done.  Cool in
  pan on rack.  Meanwhile prepare Cocoa Frosting.  Pierce warm cake with
  fork.  Pour Cocoa Frosting over all.  Cool completely.  Cut into squares.
  COCOA FROSTING: Combine butter, milk, and cocoa in saucepan. Cook over
  medium heat until butter is melted and mixture is smooth. Stir in
  confectioners' sugar, that has been sifted. Continue cooking over low heat
  until confectioners' sugar is completely dissolved. Remove from heat. Stir
  in vanilla.  Frost cake immediately.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Mayonnaise Chocolate Cake
 Categories: Chocolate, Cakes, Desserts
      Yield: 16 servings
 
      3 c  Flour; Unbleached, Sifted         1/3 c  Cocoa; Baking
      3 ts Baking Soda                       1/2 ts Salt
  1 1/2 c  Mayonnaise Or Salad Dressing    1 1/2 c  Sugar
  1 1/2 c  ;Cold Water                     1 1/2 ts Vanilla Extract

-------------------------FLUFFY CHOCOLATE FROSTING-------------------------
      1 c  Brown Sugar; Packed                 3 tb Half And Half Or Light Cream
      3 tb Butter Or Regular Margarine       1/3 c  Chocolate Chips; Semisweet
    1/2 ts Vanilla Extract                
 
  Sift together flour, cocoa, baking soda and salt; set aside.  Combine
  mayonnaise and sugar in a mixing bowl.  Beat with electric mixer at medium
  speed until blended.  Gradually beat in cold water and vanilla.  Add dry
  ingredients to mayonnaise mixutre, beating until well blended, about 2
  minutes.  Pour batter into greased 13 x 9 x 2-inch baking pan.  Bake in
  preheated 350 degree F. oven 40 minutes or until cake tests done.  Cool in
  pan on rack.  Frost with Fluffy Chocolate Frosting.  Cut in squares. FLUFFY
  CHOCOLATE FROSTING: Combine brown sugar, light cream, and butter in a
  saucepan.  Cook over medium heat, stirring constantly, until mixture comes
  to a boil.  Boil 1 minute. Remove from heat. Stir in chocolate chips and
  vanilla.  Beat with electric mixer at high speed until of a spreading
  consistency. NOTE: This recipe is included in this file as it is a classic
  Chocolate Cake and I have looked for the recipe for years before finding
  it.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Black Magic Cake
 Categories: Chocolate, Cakes, Desserts
      Yield: 16 servings
 
  1 3/4 c  Flour; Unbleached, Sifted           2 c  Sugar
    3/4 c  Cocoa; Baking                       2 ts Baking Soda
      1 ts Baking Powder                       1 ts Salt
      2 ea Eggs; Large                       1/2 c  Vegetable Oil
      1 c  Coffee; Black, Strong               1 c  Buttermilk
      1 ts Vanilla Extract               

--------------------------HUNDRED DOLLAR FROSTING--------------------------
    1/4 c  Butter Or Regular Margarine         3 oz Semisweet Chocolate;3 blocks
      1 ea Egg; Large                          2 c  Confectioners' Sugar
      1 tb Vanilla                             1 tb Lemon Juice
      1 c  Walnuts; Chopped               
 
  Sift together flour, sugar, cocoa, baking soda, baking powder, and salt in
  a mixing bowl.  Add eggs, oil, coffee, buttermilk and vanilla.  Beat with
  an electric mixer set at medium speed for 3 minutes.  Pour batter into
  greased 13 x 9 x 2-inch baking pan.  Bake in preheated 350 degree oven for
  40 minutes or until the cake tests done.  Cool in pan on rack. Frost with
  Hundred Dollar Frosting.  Cut into squares. HUNDRED DOLLAR FROSTING:
  Combine butter and semisweet choclolate in a double boiler top.  Place over
  hot water, stirring until melted.  Remove and cool well.  Add egg and stir
  vigorously.  Stir in confectioners' sugar, vanilla and lemon juice. Beat
  until smooth.  Stir in walnuts and frost cake with icing.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Zucchini Chocolate Cake
 Categories: Chocolate, Cakes, Desserts
      Yield: 16 servings
 
  2 1/2 c  Flour; Unbleached, Sifted         1/4 c  Cocoa; Baking
      1 ts Baking Soda                         1 ts Salt
    1/2 c  Butter Or Regular Margarine       1/2 c  Vegetable Oil
  1 3/4 c  Sugar                               2 ea Eggs; Large
      1 ts Vanilla Extract                   1/2 c  Buttermilk
      2 c  Zucchini; Unpeeled, Grated          6 oz Semisweet Chocolate Chips
    3/4 c  Walnuts; Chopped               
 
  Sift together flour, cocoa, baking soda and salt; set aside.  Cream
  together the butter, oil, and sugar in a mixing bowl until light and
  fluffy, using an electric mixer at medium speed.  Beat in eggs, one at a
  time, beating well after each addition.  Blend in Vanilla Extract.  Add dry
  ingredients alternately with buttermilk to creamed mixture, beating well
  after each addition.  Stir in zucchini.  Pour batter into a greased 13 x 9
  x 2-inch baking pan.  Sprinkle with chocolate chips and walnuts. Bake in a
  preheated 325 degree F. oven for 55 minutes or until cake tests done. Cool
  in pan on rack.  Cut into squares and serve.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Red Beet Chocolate Cake
 Categories: Chocolate, Vegetables, Cakes, Desserts
      Yield: 16 servings
 
  1 3/4 c  Flour; Unbleached, Sifted       1 1/2 ts Baking Soda
    1/2 ts Salt                            1 1/2 c  Sugar
      3 ea Eggs; Large                         1 c  Vegetable Oil
  1 1/2 c  Beets; Pureed                       2 oz Unsweetened Chocolate; *
      1 ts Vanilla Extract                     1 x  Confectioners' Sugar; Sifted
 
  *  Melt and cool the 2 1-oz squares of baking chocolate.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Sift together the flour, baking soda and salt; set aside.  Combine sugar,
  eggs, and oil in a mixing bowl.  Beat with an electric mixer set at medium
  speed for 2 minutes.  Beat in the beets, cooled chocolate, and vanilla.
  Gradually add dry ingredients, beating well after each addition.  Pour into
  greased 13 x 9 x 2-inch baking pan.  Bake in a preheated 350 degree F. oven
  for 25 minutes or until cake tests done.  Cool in pan on rack. Cover and
  let stand overnight to improve flavor.  Sprinkle with confectioners' sugar.
  NOTE: This is similar to a recipe that I had from one of the local cooking
  shows that was sent out to the listeners when the Red food coloring was
  banned. While I have not tried this recipe, I did make the other one and it
  was good. But the other recipe is long gone.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Sauerkraut Cake
 Categories: Chocolate, Vegetables, Cakes, Desserts
      Yield: 16 servings
 
  2 1/4 c  Flour; Unbleached, Sifted         1/2 c  Cocoa; Baking
      1 ts Baking Powder                       1 ts Baking Soda
    1/4 ts Salt                              2/3 c  Butter Or Regular Margarine
  1 1/2 c  Sugar                               3 ea Eggs; Large
      1 ts Vanilla                             1 c  ; Water
    2/3 c  Sauerkaraut; *                

-------------------------CREAMY CHOCOLATE FROSTING-------------------------
      1 oz Semisweet Chocolate                 3 oz Cream Cheese; Softened
      1 tb Milk                                1 c  Confectioners' Sugar
    1/8 ts Salt                              1/2 ts Vanilla extract
 
  *  Sauerkraut should be rinsed and drained thoroughly and then chopped
     coarsely.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Sift together the flour, cocoa, baking powder, baking soda and salt; set
  aside.  Cream together the butter and sugar in a bowl until light and
  fluffy, using an electric mixer set at medium speed.  Add eggs, one at a
  time, beating well after each addition.  Beat in vanilla.  Add dry
  ingredients alternately with water to creamed mixture, beating well after
  each addition.  Stir in sauerkraut.  Spread batter in greased 13 x 9 x
  2-inch bakeing pan.  Bake in a preheated 350 degree F. oven for 35 minutes
  or until cake tests done.  Cool in pan on rack.  Frost with Creamy
  Chocolate Frosting.  Cut into squares. CREAMY CHOCOLATE FROSTING: Melt
  chocolate in a custard cup in hot water.  Cool slightly.  Combine
  chocolate, cream cheese, milk, confectioners' sugar, salt, and vanilla in a
  bowl.  Beat with an electric mixer at high speed until smooth and creamy.
  NOTE: This is one of those dishes that sound absolutely horrible, but
  tastes great. It is also one of those recipes that is a classic but you can
  never find in most cookbooks.  I have fooled my kids with this as well as
  seen it done on TV.  Everyone thinks that the sauerkraut is coconut.  So be
  sure to rinse and drain the sauerkraut several times when you make this
  recipe.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Sour Cream Chocolate Layer Cake
 Categories: Chocolate, Cakes, Desserts
      Yield: 12 servings
 
      2 c  Flour; Unbleached, Sifted           2 c  Sugar
  1 1/4 ts Baking Soda                       1/2 ts Baking Powder
      1 ts Salt                              1/4 c  Vegetable Shorteneing
    3/4 c  Sour Cream                          1 ts Vanilla Extract
      2 ea Eggs; Large                         1 c  ;Water
      4 oz Baking Chocolate              

----------------------------------FROSTING----------------------------------
    1/3 c  Butter Or Regular Margarine         3 c  Confectioners' sugar
    1/2 c  Sour Cream                          3 oz Baking Chocolate
 
  Sift togetehr the flour, sugar, baking powder, baking soda, and salt into a
  large mixing bowl.  Add shortening, sour cream, vanilla, eggs, water and
  chocolate (melted then cooled).  Beat with an electric mixer at low speed,
  scraping bowl constantly, for 1/2 minute.  Increase speed to high and beat
  an additional 3 minutes, scraping bowl occasionally.  Pour batter into 2
  greased and waxed-paper lined 9-inch round cake pans.  Bake in a preheated
  350 degree F. Oven for 35 minutes or until cake tests done.  Cool in pans
  on racks for 10 minutes.  Remove from pans and cool completely on the
  racks.  Place one cake layer on serving plate.  Spread with Sour Cream /
  Chocolate Frosting.  Top with second cake layer.  Frost sides and top of
  the cake with the remaining Sour Cream/Chocolate Frosting. SOUR
  CREAM/CHOCOLATE FROSTING: Combine the softened butter or margarine,
  confectioners' sugar, and sour cream in a mixing bowl; blend well. Add
  chocolate which has been melted and cooled and vanilla. Beat until smooth.
  NOTE: I have seen reference to people having trouble with their layer cakes
  and how they rise. Try this little trick when making this cake. Take the
  layer that has the least amount of rise on the top and trim it to be flat
  with a sharp knife.  Place the trimmed side down (layer should be upside
  down).  Then frost between layers and place the other layer on right side
  up and finished frosting.  It will give the illusion of having a cake with
  only one domed layer and will sit better on your cake plate.  Also the
  trimmings are great eating just plain for the cook or for the kids.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Old World Chocolate Cake
 Categories: Chocolate, Cakes, Desserts
      Yield: 12 servings
 
  1 1/2 c  Cake Flour; Sifted              1 1/4 c  Sugar
    1/3 c  Cocoa; Baking                       1 tb Instant Coffee
  1 1/3 ts Baking Soda                       3/4 ts Salt
    2/3 c  Vegetable Shortening                1 c  Buttermilk
      1 ts Vanilla Extract                     2 ea Eggs; Large

--------------------------SWEETENED WHIPPED CREAM--------------------------
      1 c  Heavy Whipping Cream                2 tb Sugar
      1 ts Vanilla Extract                
 
  Sift the cake flour, sugar, cocoa, instant coffee, baking soda and salt
  together in a large mixing bowl.  Add the shortening, 2/3 c of the
  buttermilk and vanilla.  Beat with an electric mixer, set on medium speed,
  for 2 minutes.  Add remaining 1/3 c of buttermilk and eggs.  Beat, at
  medium speed, for 2 more minutes.  Pour batter into 2 greased 8-inch round
  cake pans.  Bake in a 350 degree F preheated oven for 30 minutes or until
  cakes test done.  Cool in pans on racks for 10 minutes.  Remove from pans;
  and completely cool.  Place one cake layer on serving palte.  Spread with
  Sweetened Whipped Cream.  Top with second cake layer.  Frost cake with
  remaining Sweetened Whipped Cream.  Refrigerate until serving time.
  SWEETENED WHIPPED CREAM: Chill mixing bowl and beaters. Place cream, sugar,
  and vanilla in chilled bowl. Beat with electric mixer, at high speed, until
  soft peaks form and mixture is of a spreading consistency. DO NOT overbeat.
  (If you do, you will have butter.)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Egyptian Chocolate Cake
 Categories: Chocolate, Cakes, Desserts
      Yield: 12 servings
 
  1 3/4 c  Flour; Unbleached, Sifted           2 ts Baking Powder
      1 ts Cinnamon; Ground                  1/8 ts Cloves; Ground
      4 oz Semisweet Chocolate               1/2 c  ; Brewed Strong Coffee
    1/2 c  Butter Or Regular Margarine         1 c  Sugar
      2 ea Eggs; Large                         1 ts Vanilla Extract
    1/2 c  Milk                          

---------------------------CINNAMON WHIPPED CREAM---------------------------
      2 c  Heavy Whipping Cream              1/4 c  Sugar
      2 ts Vanilla Extract                   1/2 ts Cinnamon; Ground
 
  Sift the flour, baking powder, cinnamon and cloves together; set aside.
  Combine chocolate and coffee in small saucepan.  Cook over low heat until
  the chocolate is melted, stirring constantly.  Remove from heat and cool to
  room temperature.  Cream the butter and sugar together in a mixing bowl,
  until they are light and fluffy.  Use an electric mixer set on medium
  speed.  Add eggs, one at a time, beating well after each addition. Beat in
  vanilla and chocolate mixture.  Add dry ingredients alternately with milk
  to the creamed mixture, beating well after each addition.  Pour batter into
  2 greased and waxed paper-lined 8-inch cake pans.  Bake in a preheated 350
  degree F. oven for 30 minutes or until cake tests done. Cool in pans on
  racks for 10 minutes.  Remove from pans; cool completely on racks. To
  assemble the cake, place one cake layer on serving plate. Spread with
  Cinnamon Whipped Cream.  Top with second cake layer.  Frost sides and top
  with remaining Cinnamon Whipped Cream.  Refrigerate until serving time.
  CINNAMON WHIPPED CREAM: Chill large mixing bowl and beaters. Combine cream,
  sugar, vanilla, and cinnamon and beat with an electric mixer set at high
  speed until soft peaks form and mixture is thick enough to spread. DO NOT
  overbeat or you will have butter instead of whipped cream. NOTE: The
  original recipe came from a GI who found it in Egypt when he was stationed
  there.  Hence the name.  The whipped cream frosting was added later but
  really adds to the recipe.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Mile-High Chocolate Cake
 Categories: Chocolate, Cakes, Desserts
      Yield: 16 servings
 
    1/2 c  Cocoa; Baking                     1/2 c  ;Hot Water
      2 ts Baking Soda                       1/2 c  Vegetable Shortening
      2 c  Sugar                               2 ea Eggs; Large
      2 ts Vanilla Extract                 2 1/2 c  Flour; Unbleached, Sifted
      1 c  Buttermilk                    

-------------------------------COCOA FROSTING-------------------------------
    1/2 c  Butter Or Regular Margarine         1 oz Baking Chocolate
      1 lb Confectioners' Sugar; Sifted        1 ea Egg White; Large
      1 ts Vanilla Extract                     1 ts Lemon Juice
      3 tb Milk                           
 
  Combine cocoa, hot water and baking soda in a small bowl.  Let stand while
  mixing other ingredients.  Cream the shoretening and sugar together in a
  mixing bowl, using an electric mixer set on medium speed, until light and
  fluffy.  Add eggs, one at a time, beating well after each addition.  Beat
  in vanilla and cocoa mixture.  Add flour alternately with the buttermilk to
  creamed mixture beating well after each addition.  Pour batter into 3
  greased and wax paper lined 8-inch round cake pans.  Bake in a preheated
  350 degree F. oven for 25 minutes or until cakes test done.  Cool in pans
  on racks for 10 minutes.  Remove from pans; cool completely on racks. To
  assemble cake, place one cake layer on serving plate.  Spread with Cocoa
  Icing.  Top with second cake layer and spread a layer of frosting. Top with
  third cake layer and frost sides and top with remaining frosting. COCOA
  ICING: Combine butter, and chocolate in the top of a double boiler. Place
  over hot water; stir until melted. Remove from heat; cool to room
  temperature. Sift confectioners' sugar into a large mixing bowl. Make a
  well in the center and add egg white, vanila, and lemon juice. Pour in the
  chocolate mixture. Blend until smooth, using an electric mixer set at
  medium speed. Add milk to make frosting of a spreading consistency.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cream Cheese Chocolate Cake
 Categories: Chocolate, Cakes, Desserts
      Yield: 12 servings
 
      2 c  Cake Flour; Sifted              1 1/2 ts Baking Soda
      1 ts Salt                                6 oz Cream Cheese
    1/2 c  Vegetable Shortening                2 ts Vanilla Extract
      6 c  Confectioners' Sugar; Sifted      1/4 c  ;Hot Water
      4 oz Baking Chocolate                  1/4 c  Vegetable Shortening
      3 ea Eggs; Large                       3/4 c  Milk
      1 tb Milk                           
 
  Sift the cake flour, baking soda, and salt together and set aside.  Combine
  cream cheese, 1/2 c shortening and vanilla in a large mixing bowl.  Beat,
  with an electric mixer set on high, until light and fluffy.  Add
  confectioners' sugar alternately with hot water and chocolate (melted and
  cooled to room temperature) to cream cheese mixture, beating well after
  each addition.  Blend until smooth.  Remove 2 cups of the chocolate mixture
  and cover with plastic wrap.  Reserve for frosting.  Blend 1/4 cup
  shortening into remaining chocolate mixture.  Add eggs, one at a time,
  beating well after each addition.  Add dry ingredients alternately with 1/4
  cup of milk, beating well after each addition.  Spread batter in 2 greased
  and waxed paper lined 9-inch round cake pans.  Bake in preheated 350 degree
  F. oven for 35 minutes or until cakes test done.  Cool in pans on racks for
  10 minutes.  Remove from pans; cool completely on racks. Blend 1 T milk
  into the reserved chocolate mixture for frosting.  Place one layer on
  serving plate and spread with frosting.  Top with second layer and frost
  sides and top with remaining frosting.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Vinegar Cake
 Categories: Chocolate, Cakes, Desserts
      Yield: 9 servings
 
  1 1/2 c  Flour; Unbleached, Sifted           1 c  Sugar
      3 tb Cocoa; Baking                       1 ts Baking Soda
    1/2 ts Salt                                1 ts Vanilla Extract
      1 tb Vinegar                             5 tb Butter Or Regular Margarine
      1 c  ;Water                        

--------------------------MOCHA CHOCOLATE FROSTING--------------------------
  1 3/4 c  Confectioners' Sugar                3 tb Cocoa; Baking
      3 tb Butter Or Regular Margarine         3 tb Coffee; Brewed, Hot
    1/2 ts Vanilla Extract                
 
  Sift the flour, sugar, cocoa, baking soda, and salt together into a mixing
  bowl.  Make 3 wells in the dry ingredients.  Pour vanilla into 1 well;
  vinegar into 1 well and melted butter into the third.  Pour water over all.
  Beat with a wooden spoon until well blended.  Pour batter into a greased
  9-inch square baking pan.  Bake in a preheated 350 degree F. oven for 25
  minutes or until cake tests done.  Cool in pan on rack.  Frost with Mocha
  Chocolate Frosting.  Cut into squares. MOCHA CHOCOLATE FROSTING: Combine
  confectioners' sugar, cocoa, softened butter, coffee, and vanilla in a
  mixing bowl.  Beat, with an electric mixer set at medium speed, until
  smooth. NOTE; This recipe came from a very old church cookbook that the
  woman found and is typical of many of the recipes of the 1800's. The
  vinegar was used to keep the cake from spoiling. Try this and I think that
  you will like it.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Blackened (Cajun) Arctic Char
 Categories: Main dish, Fish, Cajun
      Yield: 4 servings
 
      1 ea Arctic char - 1 kg(4.5 lbs)         6 tb Butter
      2 ea Lemons, cut into wedges             1 tb Cajun spice (recipe follows)
 
  Fillet the Char (fresh or thawed) about 25 mm thick (1-1/2"). Don't be
  afraid to substitute trout, perch, shrimp, or any firm-fleshed seafood or
  fish for the char. Melt butter in a cast-iron or heavy-bottomed frying pan
  over medium high heat. Add Cajun spice and heat thoroughly. Place fillets
  in pan.  Squeeze juice of one lemon into pan.  Cook fish for about 5
  minutes on each side.  Serve with remaining lemon wedges and pan drippings.
  From the Calgary Herald (89.05.03) by Terry Bullick Terry worked as an
  assistant cook at the Arctic Char Lodge, a fishing resort on Great Bear
  Lake, just 18 Km south of the Arctic circle.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Jim Echols' Cajun Spice
 Categories: Sauces, Cajun
      Yield: 6 servings
 
      1 tb Paprika                             1 ts Salt
      1 ts Onion powder                        1 ts Cayenne powder
      1 ts Garlic powder                       1 ts Crushed chilies
      1 ts Ginger powder                     3/4 ts White pepper
    3/4 ts Black pepper                      1/2 ts Thyme
    1/2 ts Oregano                        
 
  Mix all ingredients together in a small bowl.  Store in an airtight
  container. Terry says, "One of the guides, Jim Echols, gave me this recipe.
  I would prepare monster-sized batches of it for him and the other guides to
  use in preparing blackened (cajun) trout. -- A special surprise for guests
  at shore lunches.  Also try it in hamburgers, on sauteed chicken or turkey,
  and on popcorn. From Calgary Herald, by Terry Bullick (89.05.03)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Yeola's Bread Pudding
 Categories: Desserts, Ethnic
      Yield: 6 servings
 
     10 ea Slices stale bread                  3 ea Eggs, beaten
      2 c  Sugar                             1/2 c  Oleo
      1 c  Raisins                             1 c  Pecan pieces
      1 cn (16 oz) fruit cocktail/juice        1 cn Pet milk (12 oz)
      1 c  Water                               2 tb Vanilla butternut flavouring
 
  Put everything in a large bowl and mix it up.  Yeola says that she uses her
  hands to make sure it's well blended.  Then turn into a greased 9 x 13-inch
  pan and bake in a 400-degree oven for 1 hour and 20 minutes. From Justin
  Wilson's "Outdoor Cooking with Inside Help" I've had this with a delicious
  Jack Daniels sauce.  I've looked high and low, but can't find the recipe.
  If you're ever in Lafayette Louisiana go to Prejeans, one of the nicest
  Cajun restaurants around. They serve a great bread pudding there, maybe you
  can talk them into giving you their sauce recipe.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Bread Pudding with Whiskey Sauce
 Categories: Desserts, Ethnic
      Yield: 8 servings
 
-------------------------------BREAD PUDDING-------------------------------
      4 ea Slices stale bread                  4 tb Sugar
  3 1/2 c  Milk                                4 ea Eggs, separatged
      1 tb Vanilla                             1 x  Salt, pinch
    1/2 ea Block butter                        1 x  Raisins (optional)

-------------------------------WHISKEY SAUCE-------------------------------
    1/2 c  Sugar                             1/4 c  Water
    1/4 ea Block butter                        1 x  Whiskey, to taste
 
  BREAD PUDDING: Break bread into ovenproof dish (1-1/2 quart at least).
  Soften bread with small amount of milk. Beat sugar and egg yolks. Add milk,
  stir well.  Add vanilla and salt.  Pour milk mixture over bread. Fold in
  raisins if used.  Cut butter into chunks and fold in. Place dish in pan of
  water and bake at 300 degrees for 40-50 minutes, or until a silver knife
  inserted comes out clean.  Make meringue adding 2 level tablespoons sugar
  to each egg white. Spread, and return to 350 degree oven until brown
  (browning in a slow oven prevents falling). Serve warm WHISKEY SAUCE: Cook
  until dissolved.  Remove from heat, add whiskey to individual taste. From
  "Talk About Good"  Submitted by Mrs. Henry Gauthier, Sr. I haven't tried
  this one, but it sure looks good.  It is quite different, what with the
  meringue, than that served up at Prejeans.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Mayonnaise
 Categories: Sauces, Dressings
      Yield: 2 servings
 
      2 ea Egg yolks                           1 ts Salt
      1 ea Garlic clove, minced              1/2 c  Green onions, chopped fine
      4 ea Shots tabasco sauce                 1 x  Juice of 1/2 lemmon
      2 c  High-grade vegetable oil       
 
  Place all the ingredients except the oil in a blender (with the center of
  the lid removed) or a food processor fitted with a plastic blade and blend
  or process for 2 minutes.  Pour the oil in a very thin stream through the
  top or down the feed tube until it has all been incorporated. Blend or
  process for 30 seconds more. Makes about 2-1/2 cups.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Shrimp Creole
 Categories: Main dish, Fish, Cajun
      Yield: 6 servings
 
      2 lb Fresh shrimp, heads off             1 qt Water
    1/2 c  Vegetable oil                       3 ea Med. yellow onions, chopped
      2 ea Large bell peppers, chopped         5 ea Celery ribs, chopped fine
     10 ea Lge. tomatoes, peeled&seeded        2 ts Salt
      1 ts Ground red pepper                 1/2 ts Ground black pepper
    1/2 ts Ground white pepper                 1 tb Fresh thyme or 2 t dried
      1 tb Fresh basil or 2 t dried        1 1/2 ts Sugar
      5 ea Bay leaves                          1 c  Green onions, chopped
      1 c  Parsley, chopped               
 
  Peel and devein the shrimp.  Place heads (if you have them), and peels in a
  small saucepan and add the water.  Bring to a slow boil over medium-high
  heat and let boil slowly for 15-20 minutes.  Strain and discard the heads
  and peels.
     Place the oil in a Dutch oven or other large, heavy pot and place over
  medium-high heat.  Add the onions, peppers, and celery and saute stirring
  often, until the vegetables are very soft, about 45 minutes. Stir in the
  tomatoes, salt, peppers, herbs, sugar, and shrimp stock and return to
  simmer.  Reduce heat to medium and let simmer for 2 hours, stirring
  occasionally,  This is your creole sauce; it can be prepared 1 or 2 days in
  advance and stored in the refrigerator (I find the sauce is even better
  after sitting a couple of days in the refrigerator).
     When you are ready to serve, return the sauce to a simmer and add the
  shrimp.  Cook until they turn pink, 5-7 minutes.  Stir in the green onions
  and parsley and let cook for 1 minute more. Serve on flat plates over beds
  of rice.
     Serves 6-8. SHRIMP AND HAM OR TASSO JAMBALAYA: Prepare Shrimp Creole as
  above, but add about a pound of cubed ham and a 4-ounce can of tomatoe
  sauce to the finished sauce and simmer 45 minutes more. Meanwhile, boil or
  steam 2-3 cups raw rice. Finish the sauce (which will be your jambalaya
  base) by adding the shrimp, green onions, and parsley as above. (If you are
  using leftover Shrimp Creole, remove the shrimp and reheat the sauce, add
  the ham and tomato sauce, and proceed as above.  Return the shrimp to the
  pan at the end of cooking.)  Place the hot, cooked rice in a large bowl,
  pour the jambalaya base over, mix well, and serve.
     You can also prepare this dish with sausage instead of ham. From Alex
  Patout's "Cajun Home Cooking"
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Blackened Redfish
 Categories: Main dish, Fish
      Yield: 6 servings
 
      6 ea 8-10oz redfish fillets            3/4 lb Unsalted butter, melted

-------------------------------SEASONING MIX-------------------------------
      1 tb Sweet paprika                   2 1/2 ts Salt
      1 ts Onion powder                        1 ts Garlic powder
      1 ts Ground cayenne pepper             3/4 ts Ground white pepper
    3/4 ts Ground black pepper               1/2 ts Dried thyme leaves
    1/2 ts Dried oregano leaves           
 
  NOTE: Fish fillets (preferably redfish, pompano or tilefish) cut about 1/2
  inch thick.  Redfish and pompano are ideal for this method of cooking. If
  tilefish is used, you may have to split the fillets in half horizontally to
  have proper thickness.  If you can't get any of these fish, salmon steaks
  or red snapper fillets can be substituted. In any case, the fillets or
  steaks must not be more than 3/4 inch thick. Heat a large cast-iron skillet
  over very high heat until it is beyond the smoking stage and you see white
  ash in the skillet bottom (the skillet cannot be too hot for this dish), at
  least 10 minutes. (FT - this recipe is *NOT* for the faint of heart)
     Meanwhile, pour 2 Tablespoons melted butter in each of 6 small ramekins;
  set aside and keep warm.  Reserve the remaining butter in its skillet. Heat
  the serving plates in a 250F oven.
     Thoroughly combine the seasoning mix ingredients in a small bowl. Dip
  each fillet in the reserved melted butter so that both sides are well
  coated; then sprinkle seasoning mix generously and evenly on both sides of
  the fillets, patting by hand.  Place in the hot skillet and pour 1 teaspoon
  melted butter on top of each fillet (be careful, as the butter may flame
  up).  Cook, uncovered, over the same high heat until the underside looks
  charred, about 2 minutes (the time will vary according to the fillet's
  thickness and the heat of the skillet). Turn the fish over and again pour 1
  teaspoon butter on top; cook until fish is done, about 2 minutes more.
  Repeat with remaining fillets.  Serve each fillet while piping hot.
     To serve, place one fillet and a ramekin of butter on each heated
  serving plate. I had this in K Pauls Restaurant in New Orleans. It is a
  taste experience you will never forgive yourself for missing should you
  ever be lucky enough to find yourself in N'awlins and you don't go to K
  Paul's and order this.  Even people who don't like fish love this dish.
  From Chef Paul Prudhomme's Louisiana Kitchen, published by William Morrow
  and Company, Inc.  ISBN 0-688-02847-0
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Grilled Salmon & Cheddar Sandwiches
 Categories: Fish, Main dish, Sandwiches, Cheese/eggs
      Yield: 4 servings
 
      1 lb Salmon; 1 Cn                        1 tb Onion; Grated
    1/4 c  Mayonnaise                          1 tb Lemon Juice
     10 oz Cheddar; Md, *                 
 
  *    Slice the Cheddar Cheese into 4 slices of 2 1/2 ozs each.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Mix the salmon with the onion, lemon juice, and mayonnaise.  Spread the
  mixture on thick slices of French bread and top with a slice of cheddar
  cheese.  Add a top slice of bread and butter both sides of the sandwich
  generously.  Grill until brown, then turn and brown the other side, and the
  cheese is melted.  Serve hot.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cheddar Mushroom Open-Face Sandwich
 Categories: Sandwiches, Vegetables, Cheese/eggs
      Yield: 6 servings
 
  1 1/2 c  Mushrooms; Fresh, Chopped           1 c  Cheddar; Md Sharp, Shredded
      1 ts Oregano                            12 ea Tomato; Slices, Thin
      6 ea Dk. Rye Bread Slices;Toasted        1 x  Parsley
      1 x  Celery Salt                         2 tb Butter; Melted
      1 ea Egg; Lg, Beaten                
 
  Saute the mushrooms in the butter until tender.  Remove from the heat and
  stir in the egg and oregano.  Stir in the cheddar cheese.  Spread about 3
  Tbls of the mixture on each slice of toast.  Top each slice with 2 slices
  of tomato and sprinkle with celery salt to taste.  Broil for 5 minutes, or
  until the cheese melts and the sandwich is thoroughly heated.  Garnish with
  the parsley and serve.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Broiled Cheddar And Egg Salad Buns
 Categories: Main dish, Sandwiches, Vegetables, Cheese/eggs
      Yield: 8 servings
 
      8 ea Eggs; Lg,HardCooked, Chopped      2/3 c  Milk; Evaporated
      1 c  Green Bell Pepper; Chopped        1/4 ts Pepper
  1 1/2 ts Salt                                3 tb Onion; Grated
      3 ea Sandwich Buns Or Rolls; *           3 tb Mustard; Prepared
      2 c  Cheddar; Sharp, Shredded       
 
  *    The buns or rolls should be split, toasted and buttered.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Combine the eggs, cheddar, green pepper, onion, evaporated milk, mustard,
  salt and pepper.  Spread each bun with about 1/4 cup of the egg mixture.
  Broil about 5 inches from the heat source until hot and cheese is melted,
  about 5 minutes.  Serve hot.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Baked Cheddar Toast
 Categories: Breads, Main dish, Cheese/eggs
      Yield: 6 servings
 
      1 c  Heavy Or Whipping Cream             1 c  Cheddar Cheese; Md, Shredded
    1/2 ts Nutmeg                            1/4 ts White Pepper
      4 ea Eggs; Lg, Well Beaten              12 ea Bread Slices; White
 
  In the top of a double boiler, combine the cream, cheddar, white pepper,
  and nutmeg.  Stir over hot water until the cheese melts and the mixture is
  well blended.  Remove from the heat and cool to lukewarm.  Generously
  butter a large baking sheet and set aside.  Cut the bread slices diagonally
  and dip each triangle into the cheddar mixture.  Place 1/2-inch apart on
  the baking sheet and bake until browned and bubbly, about 15 minutes. Serve
  hot.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: French Toast Cheddar Sandwiches
 Categories: Breads, Main dish, Cheese/eggs, Sandwiches
      Yield: 4 servings
 
      2 ea Eggs; Lg                            8 ea White Bread; Slices
    1/2 ts Salt                                4 ea Cheddar Cheese; Thick,Slices
      1 x  Mustard; Prepared                   3 tb Butter
    1/3 c  Milk Or Light Cream            
 
  Set out a heavy skillet or cast iron griddle.  Beat the eggs slightly in a
  pie tin or shallow bowl and add the milk or cream and salt, set aside.
  Spread the bread slices out on a flat working surface.  Spread one side of
  four slices of bread lightly with the prepared mustard.  Top each with a
  slice of cheddar cheese.  Butter the remaining four slices of bread and top
  each cheese slice with bread, butter side down.  Heat the butter in the
  skillet or on the griddle.  Carefully dip each sandwich into the egg
  mixture, coating both sides.  Allow the excess egg mixture to drain back
  into the bowl.  Dip only as many sandwiches as will lie flat in the skillet
  or griddle.  Cook over low heat until browned.  Turn and brown the other
  sides.  Repeat for the remaining sandwiches and if necessary, add more
  butter to the skillet or griddle to prevent sticking.  Or you can place the
  sandwiches, after dipping, on a well greased baking sheet and brown in the
  oven at 450 degrees F. for 8 to 10 minutes.  Serve hot.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Broiled Cheddar-Olive
 Categories: Main dish, Sandwiches, Vegetables, Cheese/eggs
      Yield: 8 servings
 
      2 ea Eggs; Lg                          1/2 c  Green Bell Pepper; Chopped
  1 1/4 c  Olives; Ripe,Chopped, Pitted      1/3 c  Catsup
    1/4 c  Onion; Chopped                    1/4 ts Marjoram
      2 ts Mustard; Prepared                 1/8 ts Salt
    1/8 ts Oregano                             1 x  Butter
      4 ea Sandwich Buns                       2 tb Mayonnaise
      8 oz Cheddar; Sharp, Grated              1 pn Pepper; To Taste
 
  Hard cook the eggs and slice them into a medium-sized bowl.  Grate the
  cheddar and put into the bowl.  Prepare and add the olives, green pepper
  and onion.  Blend together the catsup, mayonnaise and prepared mustard and
  the spices (blend them together in a small cup or bowl).  Add the mixture
  to the cheese mixture and set aside.  Set the oven to broil and split the
  buns (if not already split) with a sharp knife.  Set the buns on the
  broiler rack, cut sides up, and broil with the buns 2 inches from the heat
  source until golden brown.  Remove the buns from the oven and spread with
  butter.  Spread about 1/8 of the cheddar mixture on a buttered side of each
  bun and return to the broiler with the tops of the sandwiches 3-inches from
  the heat source.  Broil until the cheddar is bubbly and serve right from
  the oven.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cheddar Spread
 Categories: Appetizers, Spreads, Cheese/eggs
      Yield: 4 servings
 
      1 lb Butter                              8 oz Cheddar; Sharp, Grated
      4 oz Romano Cheese; Grated               1 ts Worcestershire Sauce
    1/4 ts Garlic Powder                     1/2 ts Paprika; Sweet Or Hot
 
  All the ingredients should be at room temperature before starting this
  recipe.  Whip slowly, in a medium mixing bowl, with the mixer until the
  mixture is fluffy.  Spread on Bread Slices.  (Rye, Sourdough or regular
  French Bread are great.)  Toast under the broiler until hot.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Stuffed Rolls
 Categories: Breads, Main dish, Sandwiches, Cheese/eggs, Vegetables
      Yield: 6 servings
 
     16 oz Cheddar; Sharp, Shredded            8 oz Green Olives; Stuffed, *
      2 ea Green Bell Peppers; Md             12 ea French Rolls; Large
      6 oz Tomato Sauce; *                     1 ea Onion; Md.
 
  *    These are approximate sizes.  Recipe called for 1 small jar of
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Cut the tops off of the rolls and hollow them out leaving a thin shell.
  Grind all of the ingredients and bread in a meat grinder or food processor
  and stuff back into the rolls.  Place the tops back on the rolls and secure
  with tooth picks.  Bake on an ungreased cookie sheet at 350 degrees F. for
  about 45 minutes.  Serve Hot.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cheesy Muffin Melt
 Categories: Main dish, Sandwiches, Vegetables, Cheese/eggs
      Yield: 4 servings
 
  1 1/2 c  Cottage Cheese; Creamed           1/4 ts Basil Leaves; Crushed
    1/4 ts Oregano Leaves; Crushed             3 ea WholeWheat English Muffins;*
    1/4 ts Salt                                1 x  Cheddar; Sharp, Slices
      6 ea Tomato; Slices                      2 tb Green Chiles; Chopped
    1/2 c  Wheat Germ; Regular            
 
  *    The whole wheat muffins should be halved and toasted.
  +++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Combine the cottage cheese, wheat germ, chiles, and seasonings, blending
  well.  Mound onto toasted muffins.  Top with tomato slices and criss-cross
  with cheddar strips.  Broil 3 to 4 inches from the heat until the cheddar
  melts, about 5 minutes. Makes 6 open faced sandwiches.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: No-Bread Sandwiches
 Categories: Main dish, Sandwiches, Cheese/eggs, Vegetables
      Yield: 4 servings
 
-----------------------------EGG SALAD FILLING-----------------------------
      3 ea Eggs; Lg, Hard Cooked, *          1/3 c  Celery, Minced
      1 x  Hot Pepper Sauce, To Taste          1 x  Mayonnaise, To Moisten

----------------------------------SANDWICH----------------------------------
      8 ea Monterey Jack Cheese, Slices        4 ea Tomato; Slices, Thin
      4 ea Lettuce Leaves                      1 x  Salt & Pepper; To Taste
      1 x  Dill Pickle Wedge                   1 x  Stuffed Olives
 
  *  Eggs should be peeled and chopped.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Prepare the egg salad filling.  Refrigerate for at least 1 hour to blend
  the flavors.  Spread 4 of the cheese slices with the filling.  Place tomato
  slices on top of the filling.  Top with the lettuce leaves and salt and
  pepper to taste.  Cover with the remaining cheese slices.  Serve on
  individual plates with the pickles and olives.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cheddar Crackers
 Categories: Breads, Snacks, Cheese/eggs
      Yield: 6 servings
 
    1/2 c  Butter Or Margarine             1 1/2 c  Unbleached Flour; Sifted
    1/2 ts Salt                                1 ts Baking Powder
      2 c  Cheddar; Extra Sharp, *             1 ds Cayenne Pepper
 
  *     The Extra Sharp Cheddar Cheese should be finely grated.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Stir the dry ingredients into a bowl and then cut in the butter to resemble
  cornmeal.  Blend in the cheddar cheese with a fork until well blended. Mix
  in the remaining ingredients and shape into 1 1/2 to 2-inch rolls. Chill
  for 30 to 40 minutes in the refrigerator and then slice each roll into
  slices about 1/4-inch thick.  Bake on an ungreased cookie sheet at 400
  degrees F for about 10 minutes.  Remove from cookie sheet and let cool.
  Store the cooled crackers in airtight containers in a cool place. They will
  keep for several weeks this way and if you freeze them, they will last
  indefinitely.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cheddar-Olive Bread
 Categories: Breads, Cheese/eggs, Vegetables
      Yield: 6 servings
 
      3 c  Cheddar; Sharp, Grated              3 oz Pimento-StuffedOlives;Sliced
      1 c  Mayonnaise                          1 ea French Bread; Loaf, Unsliced
 
  Mix the cheese, olives, and mayonnaise together.  Spread on the cut surface
  of the French Bread, which has been sliced horizontally.  Bake at 350
  degrees F for 20 to 30 minutes, then slice into thick slices and serve hot.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chili-Cheese Bread
 Categories: Breads, Vegetables
      Yield: 6 servings
 
      3 c  Monterey Jack Cheese; Grated        4 oz Chiles; Chopped, *
      1 c  Mayonnaise                          1 ea French Bread; Loaf, Unsliced
 
  *  You can use one can of sweet green chiles or jalapenos that have been
     chopped.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Mix the cheese, peppers, and mayonnaise, blending well.  Spread on the cut
  surface of the French bread, which has been sliced in half horizontally.
  Bake at 350 degrees F for 20 to 30 minutes and cut into thick slices and
  serve hot.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cheddar Pancakes
 Categories: Breakfast, Cheese/eggs
      Yield: 6 servings
 
      8 oz Cheddar; Md, Grated                 1 ts Unbleached Flour
      3 ea Egg Yolks, Lg, Beaten           1 1/2 ts Thyme
    3/4 ts Salt                                2 tb Unbleached Flour; PLUS
    1/2 ts Mustard; Dry                        2 tb Butter
    3/4 c  Dairy Sour Cream               
 
  Set out a heavy skillet.  Put the grated Cheddar Cheese in a bowl and add
  the sour cream and egg yolks, mixing well after each addition.  Add the
  flour salt thyme and dry mustard, which have been mixed well in a separate
  bowl or cup.  Melt the butter in the skillet over low heat and drop the
  batter by tsp into the skillet.  Cook over medium heat until lightly
  browned on the bottom.  Loosen the edges with a spatula, turn and lightly
  brown the other side.  Serve at once with bacon or pork sausage. Makes
  about 2 dozen 3-inch cakes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cheddar Fans
 Categories: Breads, Cheese/eggs
      Yield: 4 servings
 
      5 oz Cheddar; Sharp, Grated              2 c  Unbleached Flour; Sifted
      1 ts Salt                              1/2 c  Butter Or Shortening
    1/2 c  Milk                                1 x  Butter; Softened
      1 x  Butter; Melted                      1 tb Baking Powder
 
  Grease the bottoms of 12 muffin pan cups.  Grate the cheese into a bowl, if
  not already grated and set aside.  Sift the flour, baking powder and salt
  into a bowl.  Cut in the shortening with a pastry blender or two knives,
  until the mixture resembles coarse corn meal.  Make a well in the center of
  the mixture and add the milk all at once.  Stir with a fork until the dough
  forms a ball.  Gently form the dough into a ball and put on a lightly
  floured surface.  Knead it lightly with the fingertips 10 or 15 times. Roll
  the dough into a 12 X 10-inch rectangle about 1/4-inch thick. Cut into 5
  strips and spread with the softened butter.  Sprinkle four strips with the
  grated cheddar cheese and stack the four on top of one another and top with
  the fifth strip.  Cut into 12 equal pieces and place on end in the muffin
  cups.  Brush the tops of the rolls with the melted butter. Bake at 450
  degrees F. for 10 to 15 minutes or until the biscuits are golden brown.
  Serve hot with butter. Makes 1 dozen Cheddar Fans.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Little Cheddar Biscuits
 Categories: Breads, Cheese/eggs
      Yield: 8 servings
 
      2 c  Unbleached Flour                    1 ts Mustard; Dry
      1 ts Paprika                           1/4 ts Baking Powder
      1 c  Butter; Room Temperature           10 oz Cheddar; Sharp, Grated
      1 ts Worcestershire Sauce           
 
  Combine the flour, dry mustard, paprika and baking powder in a medium bowl.
  Beat the butter, either by hand or with an electric mixer at medium speed,
  until light and fluffy.  Slowly beat in the cheddar cheese and
  Worcestershire sauce.  Gradually add the flour mixture, stirring with a rk,
  until well blended.  On a lightly floured surface, shape the dough into a
  long roll about 1 3/4-inches in diameter.  Wrap in plastic wrap or foil.
  Place on a platter and refrigerate for at least 2 hours, better overnight.
  Preheat the oven to 325 degrees F.  Slice the dough about 1/3 inch thick.
  With your hands, roll each slice into a ball.  Flatten slightly and place
  on an ungreased baking sheet about 2 inches apart.  Bake 8 minutes in the
  preheated oven.  Biscuits will only brown slightly on the bottom.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cheddar Biscuits
 Categories: Breads, Breakfast, Cheese/eggs
      Yield: 8 servings
 
      2 c  Unbleached Flour; Sifted            4 ts Baking Powder
    1/2 ts Salt                                1 c  Cheddar; Sharp, Grated
    1/4 c  Butter                            2/3 c  Milk
 
  Sift the flour, baking powder, and salt together and mix with the grated
  cheddar cheese.  Cut the butter into the dry ingredients, add the milk and
  mix quickly but thoroughly.  The dough should be soft.  Turn onto a floured
  board and knead lightly for a few seconds.  Pat to a 3/8-inch thickness and
  cut.  Bake on a baking sheet in a hot-oven (450 degrees F.) about 30
  minutes or until lightly browned.  Serve hot.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cheddar Pinwheels
 Categories: Breads, Cheese/eggs
      Yield: 6 servings
 
      2 c  Unbleached Flour; Sifted          1/2 ts Salt
    1/4 c  Butter                            2/3 c  Milk
      1 c  Cheddar; Extra Sharp, Grated        1 tb Baking Powder
 
  Sift the flour, salt, and baking powder together in a mixing bowl and then
  cut into the butter.  Add the milk and stir together quickly but
  thoroughly.  Turn out on a floured board and knead for 30 seconds then roll
  out to a 1/8-inch thickness.  Spread with the grated cheese and roll up
  tightly like cinnamon rolls.  Cut into 3/4-inch slices and transfer to
  baking sheets and bake in a moderate oven (375 degrees F.) for 20 minutes
  or until delicately browned.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cheddar Bread Ring
 Categories: Breads, Cheese/eggs
      Yield: 4 servings
 
  2 3/4 c  Bread Flour                         1 x  Butter
    3/4 ts Salt                                2 tb Sugar; Granulated
  1 1/2 c  Cheddar; Sharp, Shredded            1 tb Active Dry Yeast; Bulk
      1 pk Active Dry Yeast; OR                2 tb Butter
      1 c  Milk                           
 
  NOTE:  You can use Unbleached All-Purpose flour in this recipe and up to
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Combine 1 1/2 cups of the flour, the sugar, undissolved yeast and salt
  thoroughly in a large bowl.  Heat the milk and butter together until very
  warm (115-125 degrees F.).  Gradually add to the dry ingredients and beat
  at medium speed on an electric mixer for 2 minutes, scraping the bowl
  occasionally.  Add 1/2 cup of the flour and the cheese.  Beat fir 2 minutes
  on high speed on the mixer, scraping the bowl occasionally.  Stir in enough
  additional flour to make a stiff but light dough.  Turn the dough out onto
  a lightly floured surface and knead until smooth and elastic, 5 to 8
  minutes.  Place in a greased bowl, turning once to grease the top. Cover
  with a dishtowel that has been soaked in hot water and then wrung out until
  almost dry.  Let rise in a warm place until doubled in bulk, about 1 hour.
  Punch the dough down and turn out on a lightly floured surface and shape
  into a 20-inch rope.  Place seam side down in a buttered 6 1/2 cup ring
  mold, pinching the ends together.  Cover and let rise in warm place until
  nearly doubled in bulk, about 35 to 40 minutes. Bake in a preheated 350
  degree F. oven for 25 to 30 minutes.  Remove from the ring mold. NOTE: For
  a softer crust, brush with melted butter while still hot. Crust will become
  crisp when cool if you do not.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Golden Spoon Bread
 Categories: Breads, Cheese/eggs
      Yield: 6 servings
 
     10 oz Cheddar; Sharp, Grated              2 c  Milk
      4 ea Egg Yolks; Lg                       1 c  Corn Meal; Yellow
    1/4 c  Butter                              1 ts Sugar
    1/2 ts Salt                                4 ea Egg Whites; Lg
 
  Thoroughly grease a 1 1/2-quart casserole dish.  Place the cheddar in a
  small bowl and set aside.  Scald the milk in the top of a double boiler.
  Meanwhile beat the egg yolks until thick and lemon-colored then set them
  aside.  When the milk is scalded, add the corn meal very gradually,
  stirring constantly.  Stir until the mixture thickens and becomes smooth.
  Remove the top of the double boiler from the simmering water and gradually
  add the beaten egg yolks, stirring constantly.  Mix in the grated cheese,
  butter, sugar and salt.  Beat the egg whites, in a small bowl, until round
  peaks are formed.  Gently spread the beaten egg whites over  the corn meal
  mixture then carefully fold together until just blended.  Turn the mixture
  into the greased casserole dish.  Bake at 375 degrees F. for 35 to 40
  minutes or until a wooden pick or cake tester comes out clean when inserted
  in the center of the dish.  Serve piping hot with butter and maple syrup or
  honey.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cheddar Dumplings
 Categories: Breads, Main dish, Cheese/eggs
      Yield: 4 servings
 
     16 oz Cheddar; Md, Shredded               2 ea Eggs; Lg
      1 c  Unbleached Flour                    1 ts Salt
      3 qt Boiling Water                     1/2 c  Butter
    1/2 pt Sour Cream                    

---------------------------------GARNISHES---------------------------------
      1 x  Paprika                             1 x  Parsley
 
  Mash the cheddar cheese and add the eggs mixing well.  Stir in the flour
  and salt.  Drop by TBLS into the rapidly boiling water then cover and boil
  for 15 minutes.  Drain and serve with melted butter and sour cream.
  Sprinkle with chopped parsley or paprika, if desired.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Golden Cheddar Corn Bread
 Categories: Breads, Side dish, Cheese/eggs
      Yield: 6 servings
 
      1 c  Corn Meal; White If Poss.           1 c  Unbleached Flour
  1 1/2 ts Salt                               10 oz Cheddar; Sharp, Shredded
      1 c  Milk                              1/4 c  Butter, Melted
      1 ea Egg; Lg, Beaten                     1 tb Baking Powder
 
  Combine the dry ingredients and then stir in the cheddar cheese.  Combine
  the milk, butter and egg then add them to the dry ingredients, mixing until
  just moistened.  Pour into a greased 8-inch square baking pan and bake at
  425 degrees F for 35 minutes.  Serve hot.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Apple-Cheddar Muffins
 Categories: Breads, Fruits, Cheese/eggs
      Yield: 4 servings
 
    1/2 c  Shortening                        1/2 c  Sugar; Granulated
      2 ea Eggs; Lg                        1 1/2 c  Unbleached Flour
      1 ts Baking Soda                         1 ts Baking Powder
    1/2 ts Salt                              3/4 c  Oats; Quick Cooking
      1 c  Apples; Finely Chopped            2/3 c  Cheddar; Sharp Coarse Grate
    1/2 c  Pecans; Chopped                   3/4 c  Milk
      1 x  Apple Slices; *                     1 x  Butter; Melted
      1 x  Cinnamon-Sugar Mixture         
 
  *   You should have 12 to 15 thin slices of unpeeled red apple for this
      recipe.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Preheat the oven to 400 degrees F.  Cream the shortening and sugar together
  and add the eggs, one at a time, beating well after each addition. Combine
  the flour, baking powder, baking soda, and salt in a mixing bowl, mix
  lightly.  Gradually stir the flour mixture into the shortening mixture. In
  this order, add the oats cheddar and pecans, mixing well after each
  addition.  Gradually add the milk, stirring until all the ingredients are
  just moistened.  Grease the muffin pans and fill each cup 2/3rds full of
  batter.  Dip the apple slices in the melted butter and then into the
  cinnamon-sugar.  Press 1 apple slice into the top of each muffin. Sprinkle
  lightly with cinnamon-sugar and bake for 25 minutes in the preheated oven,
  or until golden brown.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Quick Cheddar Bread
 Categories: Breads, Cheese/eggs
      Yield: 4 servings
 
  3 3/4 c  Unbleached Flour                    5 ts Baking Powder
    1/2 ts Salt                              1/3 c  Butter
  2 1/2 c  Cheddar; Sharp                  1 1/2 c  Milk
      2 ea Eggs; Lg, Slightly Beaten      
 
  Combine the dry ingredients, then cut the butter into the flour until the
  mixture resembles coarse crumbs, then add the cheddar cheese.  Combine the
  milk and eggs then add the mixture to the cheddar mixture.  Stir until just
  moistened, then spoon into a greased 9 X 5-inch loaf pan.  Bake at 375
  degrees F.   hour.  Remove from the pan immediately and let cool on a wire
  rack.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cheesy Corn Bread
 Categories: Breads, Cheese/eggs
      Yield: 6 servings
 
      1 c  Unbleached Flour                  1/4 ts Mustard; Dry
      1 ts Salt                                1 ea Egg; Lg, Slightly Beaten
      2 c  Cheddar; Sharp, Shredded          1/4 c  Vegetable Oil
      1 c  Milk                                2 tb Sugar
      1 c  Corn Meal; White Or Yellow          1 tb Baking Powder
 
  Combine the dry ingredients, then stir in the cheddar cheese.  Combine the
  egg with the milk and oil.  Stir into the cheddar mixture, mixing until
  just moistened.  Pour the mixture into a greased 9-inch square baking pan.
   Bake at 425 degrees F. for 20 minutes.  Cool slightly and cut into
  squares, then serve warm.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cheddar Squares
 Categories: Breads, Vegetables, Cheese/eggs
      Yield: 6 servings
 
      2 c  Unbleached Flour                    1 c  Cheddar; Sharp, Shredded
    1/3 c  Butter                            2/3 c  Milk
    1/2 c  Onion; Chopped                      1 tb Baking Powder
      1 ts Salt                                2 tb Pimento; Chopped
 
  Combine the dry ingredients, then cut the butter into the dry mixture until
  it resembles coarse crumbs.  Add the cheddar, onion, and pimento, mixing
  well.  Add the milk, mixing until just moistened.  Spread the dough in a
  9-inch square baking pan and bake at 450 degrees F. for 25 to 30 minutes or
  until a wooden pick inserted in the center comes out clean. Cool slightly
  and cut into squares.  Serve warm.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cheddar Date Nut Loaf
 Categories: Breads, Fruits, Cheese/eggs
      Yield: 4 servings
 
      8 oz Dates; Finely Chopped             3/4 c  Water; Boiling
  1 3/4 c  Unbleached Flour; Sifted          1/4 ts Salt
      1 ts Baking Soda                       1/2 c  Sugar; Granulated
      1 ea Egg; Lg, Well Beaten                4 oz Cheddar Md, Shredded
      1 c  Walnuts; Chopped                    2 tb Butter
 
  Preheat the oven to 325 degrees F.  Place the dates and butter in a small
  bowl and pour the boiling water over them.  Let stand for 5 minutes.  Stir
  the dry ingredients together in a large bowl.  Add the date mixture, egg,
  cheddar and nuts.  Mix until just blended and spoon the mixture into a well
  greased 9 X 5-inch loaf pan.  Let stand for 20 minutes.  Bake for 50 to 60
  minutes in the preheated oven or until a wooden pick inserted in the center
  of the loaf comes out clean.  Turn out onto a rack and cool before slicing.
  NOTE:  The flavor improves is the bread stands overnight before serving.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: No-Knead Cheddar Rolls
 Categories: Breads, Cheese/eggs
      Yield: 8 servings
 
  1 1/2 c  Unbleached Flour; Unsifted          1 c  Unbleached Flour; Unsifted
      1 ts Salt                              1/4 c  Butter
    1/2 c  Water                               1 tb Active Dry Yeast; Bulk
      1 c  Cheddar; Sharp, Grated              3 tb Sugar
      1 ea Egg Yolk; Lg                        3 tb Butter
      1 pk Active Dry Yeast; OR                1 tb Milk
    3/4 c  Milk                           
 
  Place the grated cheese in a small bowl and cover to prevent drying then
  set aside.  Combine 1 1/2 cups unsifted flour, yeast, sugar, and salt in a
  large mixer bowl, blending thoroughly.  Measure 3/4 c of milk, water, and
  butter into a saucepan and heat until the liquids are warm, 115 to 120
  degrees F..  Gradually add the liquids to the dry ingredients in the mixer
  bowl, beating for 2 minutes at medium speed of the electric mixer, scraping
  the bowl occasionally.  Add and beat in 1 cup of unsifted flour at high
  speed.  Beat for 2 minutes, scraping the bowl occasionally.  Mix in enough
  additional flour (1/2 to 1 cup unsifted) to make a soft dough. (Dough will
  be slightly sticky.)  Put the dough into a greased deep bowl. Cover with
  waxed paper and a clean towel and let stand in a warm place until the dough
  has doubled, 45 to 60 minutes.  Generously grease several baking sheets.
  Melt the butter and set aside.  Punch the dough down wit a fist and turn
  the dough out onto a lightly floured surface.  Divide the dough into two
  equal portions.  Set one portion aside.  Roll the dough into a rectangle 16
  X 8-inches.  Brush with about one-half of the melted butter. Sprinkle with
  about one half of the grated cheddar cheese.  Cut crosswise into 8 equal
  portions.  Cut into halves lengthwise.  Fold each strip into thirds,
  lapping each side portion over the center third.  Place the rolls on a
  baking sheet.  Repeat for the other half of the dough. Beat the egg yolk
  with the tbls of milk, slightly.  Brush the tops of the rolls with the egg
  yolk mixture.  Let rise until doubled, about 30 minutes. Bake at 425
  degrees F. for about 8 minutes or until rolls are golden brown. Serve rolls
  hot.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Apple Cheddar Wontons
 Categories: Desserts, Fruits, Cheese/eggs
      Yield: 6 servings
 
      1 x  Peanut Oil                          1 pk Wonton Skins
      2 ea Apples; Md, *                      10 oz Cheddar; Sharp, Cubed

---------------------------------GARNISHES---------------------------------
    1/2 c  Brown Sugar                         2 tb Cinnamon; Ground
 
  *    Core the apples and cut into small pieces.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Mix the brown sugar and cinnamon together and set aside.  Preheat the
  peanut or vegetable oil in a deep fryer or other pan used for deep frying.
  Wrap a piece of apple and a cube of cheddar cheese in a wonton skin and
  seal according to the directions on the package.  Deep fry until golden
  brown.  Coat with the brown sugar - cinnamon mixture and serve.  This is
  good served hot or cold.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Apple Cheddar Shortcake
 Categories: Cakes, Desserts, Fruits, Cheese/eggs
      Yield: 6 servings
 
---------------------------------SHORTCAKE---------------------------------
  2 1/2 c  Biscuit Mix; Bisquick               4 oz Cheddar; Sharp, Shredded
    2/3 c  Milk                              1/3 c  Butter; Melted

-------------------------------APPLE TOPPING-------------------------------
    3/4 c  Brown Sugar; Packed               1/2 ts Cinnamon; Ground
    1/4 ts Salt                                1 c  Water
      4 c  Apples; Peeled,Cored, Sliced  

----------------------------------TOPPING----------------------------------
      1 x  Heavy Cream; Whipped                3 tb Cornstarch
 
  Heat the oven to 425 degrees F.  Combine the biscuit mix and the cheddar
  cheese then stir in the milk and butter.  Spread the dough into two greased
  8-inch layer pans and bake in the preheated oven for 20 minutes. Combine
  the brown sugar, cornstarch, cinnamon and salt in a large saucepan. Stir in
  the water and cook until clear and thickened.  Att the apples, cover and
  simmer until the apples are tender.  Spoon half of the apple mixture over
  one layer.  Top with the second layer and remaining apples. Serve warm with
  whipped cream for a topping.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Holiday Cheddar Date Cake
 Categories: Cakes, Desserts, Fruits, Cheese/eggs
      Yield: 20 servings
 
    3/4 c  Butter; Room Temperature        1 1/2 c  Light Brown Sugar; Packed
      4 ea Eggs; Lg                            1 c  Cheddar; Sharp, Shredded
  3 1/2 c  Unbleached Flour                  1/2 ts Baking Soda
      1 ts Salt                                1 ts Cinnamon; Ground
    1/4 ts Cloves; Ground                     16 oz Dates; Pitted,Finely Chopped
      2 c  Pecans; Chopped                     4 oz Candied Cherries;Halved,1jar
      2 c  Raisins; Golden                     1 c  Milk

--------------------------------DECORATIONS--------------------------------
      4 ea Candied Pineapple Slices           12 ea Almonds; Whole Blanched
 
  *  You can make a decorative design on the top of the cake by quartering
     the candied Pineapple Slices and using the whole almonds, if desired.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Preheat the oven to 300 degrees F. and grease and flour a 10-inch tube pan;
  set aside.  In a large bowl, beat the butter and brown sugar with an
  electric mixer on medium, until well blended.  Add the eggs, one at a time,
  beating well after each addition.  Beat in the cheddar cheese.  Sift the
  flour, baking soda, salt, cinnamon and cloves into a medium bowl.  In
  another medium bowl, combine the dates, pecans, cherries and raisins.  Add
  2 Tbls of the flour mixture, tossing lightly to coat the fruit and nuts.
  Alternately beat the remaining flour mixture and milk into the butter
  mixture until well blended.  Stir in the floured fruit mixture by hand
  until distributed throughout the batter.  Turn into the prepared pan. Bake
  for 2 to 2 1/2 hours in the preheated oven until the cakes shrinks from the
  side of the pan and the top springs back when lightly pressed. Cool for 15
  minutes in the pan on a wire rack then remove from the pan. Cool completely
  on the wire rack.  When cool, store in a container with a tight lid for up
  to 6 weeks.  To serve, cut into thin slices.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Peach Cobbler With Cheddar Biscuits
 Categories: Fruits, Desserts, Cheese/eggs
      Yield: 6 servings
 
      1 qt Peaches; Sliced                   3/4 c  Sugar
    1/4 ts Salt                                1 ts Almond Extract

------------------------------CHEDDAR BISCUITS------------------------------
      1 c  Biscuit Mix; Bisquick               1 tb Lemon Juice
    1/3 c  Milk                            1 1/2 tb Butter
    1/2 c  Cheddar; Md, Grated               1/2 tb Butter; Melted
      1 tb Cornstarch                     
 
  Preheat the oven to 400 degree F.  Place the peaches in a greased baking
  pan.  Mix the sugar, cornstarch and salt, then sprinkle over the peaches.
  Sprinkle the lemon juice, almond extract over the peach mixture. Place the
  baking pan in the preheated oven and bake for 15 minutes.  Meanwhile, make
  the biscuits by combining all of the ingredients, stirring well.  Remove
  the baking pan and drop the dough onto the hot peach mixture and bake for
  an additional 20 minutes or until the biscuits are done.  Serve warm with
  whipped topping or ice cream.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cheddar Apple Cobbler
 Categories: Desserts, Fruits, Cheese/eggs
      Yield: 6 servings
 
      1 c  Sugar                             1/4 c  Unbleached Flour
    1/4 ts Cinnamon; Ground                    6 c  Apple Slices; *

----------------------------------TOPPING----------------------------------
      1 c  Unbleached Flour                  1/4 c  Sugar
  1 1/2 ts Baking Powder                     1/2 ts Salt
      6 oz Cheddar;Md, Shredded,1 1/2 C      1/3 c  Butter; Melted
    1/4 c  Milk                           
 
  *    Use cooking apples such as Granny Smith's that have been cored,
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Combine the sugar, flour, and cinnamon, then toss the mixture with the
  apple slices.  Pour into a 9-inch square baking pan.  Combine the dry
  ingredients, of the topping, with the cheddar cheese, mixing well.  Add the
  butter and milk, mixing until well blended with the flour mixture. Spoon
  the dough over the fruit mixture and bake at 400 degrees F. for 30 minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cheddar Pear Cobbler
 Categories: Desserts, Fruits, Cheese/eggs
      Yield: 8 servings
 
      2 lb Pear Halves; 2 Cns                1/4 ts Cinnamon; Ground

----------------------------------TOPPING----------------------------------
      1 c  Unbleached Flour                  1/2 ts Salt
  1 1/2 ts Baking Powder                     1/3 c  Butter; Melted
      6 oz Cheddar; Sharp Shredded             1 tb Sugar
    1/4 c  Milk                                2 tb Cornstarch
    1/3 c  Sugar                               1 tb Lemon Juice
 
  Heat the oven to 425 Degrees F.  Drain the pears, reserving the syrup.
  Combine the sugar, cornstarch and cinnamon in a saucepan and add the syrup
  and lemon juice.  Heat until the syrup thickens then boil for 1 minute.
  Remove the pan from the heat and add the pears.  Spoon the pears and the
  syrup into a 9-inch square baking pan.  Combine the flour, sugar, baking
  powder, salt and cheddar, mixing well.  Add the butter and milk, mixing
  until well blended.  Spoon the dough over the pears, then bake for 25 to 30
  minutes in the preheated oven.  Serve hot with Vanilla Ice Cream or Whipped
  Cream.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Apple Cheddar Cookies
 Categories: Cookies, Fruits, Cheese/eggs
      Yield: 6 servings
 
    1/2 c  Butter                            1/2 c  Sugar
      1 ea Egg; Lg                             1 ts Vanilla
  1 1/2 c  Unbleached Flour                  1/2 ts Baking Soda
    1/2 ts Cinnamon; Ground                  1/2 ts Salt
      6 oz Cheddar; Sharp, Shredded        1 1/2 c  Apples; Cored,Peeled,Chopped
    1/4 c  Nuts; Chopped                  
 
  Cream the butter and sugar until light and fluffy, then stir in the egg and
  vanilla.  Add the combined dry ingredients, blending well.  Stir in the
  cheese, apples and nuts.  Drop rounded teaspoonfuls of the dough onto an
  ungreased cookie sheet and bake at 375 degrees F. for 15 minutes. Remove
  from the cookie sheet and cool on a wire rack or plate.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cheddar Crumble Apple Pie
 Categories: Desserts, Fruits, Pies
      Yield: 8 servings
 
      1 ea 9" Unbaked Pie Shell          

----------------------------------TOPPING----------------------------------
    1/2 c  Unbleached Flour                  1/3 c  Sugar
    1/3 c  Brown Sugar; Firmly Packed        1/2 ts Cinnamon; Ground

----------------------------------FILLING----------------------------------
  1 1/2 lb Cooking Apples; *                 1/4 ts Nutmeg; Ground
      4 ts Unbleached Flour                    5 tb Butter
      6 oz Cheddar;Md, Shredded,1 1/2 C        1 tb Lemon Juice; Fresh
 
  *    Use a cooking apple such as Granny Smith's.  Core, peel and thinly
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Make a high rim around the pie crust.  Combine all the dry ingredients in
  the topping and cut in the butter until crumbly.  Set aside.  Toss the
  apples and lemon juice together and add the cheese, flour, and nutmeg,
  tossing and mixing well.  Arrange the apples in the crust and sprinkle on
  the topping.  Bake in a preheated 375 degree F. oven for 40 to 50 minutes.
  Serve warm with Vanilla Ice Cream if desired.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Apple Turnovers
 Categories: Fruits, Pies, Cheese/eggs
      Yield: 6 servings
 
  2 1/4 c  Unbleached Flour                  1/4 ts Salt
    2/3 c  Vegetable Shortening                6 oz Cheddar; Sharp, Shredded
      1 x  Water                             3/4 c  Brown Sugar; Firmly Packed
      1 ts Cinnamon; Ground                    6 ea Apples; Pared And Cored
    1/4 c  Butter                         
 
  Heat the oven to 425 degrees F.  Combine the flour and salt, mixing well,
  then cut in the shortening until the mixture resembles coarse crumbs.  Sir
  in the cheese and sprinkle with water while mixing lightly with a fork,
  (From 6 to 8 Tbls of water maybe required), continue mixing until dough
  makes a ball.  Divide the dough into three equal portions and roll each
  portion, on a lightly flour surface, into a 14 X 7-inch rectangle.  Cut
  each rectangle into 2 7-inch squares.  Combine the brown sugar and
  cinnamon, then fill the centers of the apples topping each apple with
  butter.  Sprinkle the remaining brown sugar mixture over the pastry. Place
  an apple in each square and fold the corners to the center, pinching the
  dough at the top of the apple to seal.  Bake in the preheated oven for 30
  to 35 minutes.  Top with whipped cream.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Fruit Tarts
 Categories: Fruits, Pies, Cheese/eggs
      Yield: 4 servings
 
-----------------------------CHEESE TART SHELLS-----------------------------
    1/2 c  Vegetable Shortening                5 oz American Cheese Spread;1 Jar
  1 1/2 c  Unbleached Flour              

----------------------------------FILLING----------------------------------
      2 ea Navel Oranges;Peel & Section    8 1/4 oz Pineapple; Crushed, 1 Cn
    1/4 c  Sugar                               5 ts Cornstarch
    1/8 ts Salt                              1/2 c  Orange Juice
    3/4 c  Cheddar; Sharp, Shredded            1 tb Lemon Juice
 
  CHEESE TART SHELLS: Combine the shortening and cheese spread in a medium
  bowl.  Cut flour into the cheese mixture with two knives until well
  blended.  Shape into a roll 1 1/4-inch in diameter and 12 inches long. Wrap
  completely in waxed paper or plastic wrap. Refrigerate for 1 hour or
  longer.  Preheat oven to 375 degrees F. Remove the dough from the
  refrigerator and unwrap.  Slice 1/8-inch thick. Using 12 (2 3/4-inch)
  muffin cups or 3-inch tart pans, place 1 slice of dough in the bottom of
  each.  Overlap 5 slices around the outside of each. Gently press together.
  Pierce the bottoms and sides with a fork. Bake 18 to 20 minutes in the
  preheated oven until lightly browned. Cool in the pans on a rack and gently
  remove the shells when cold to the touch. FILLING: Cut each orange section
  into 3 pieces and set aside.  Drain the pineapple, reserving the syrup.
  Combine the pineapple syrup, orange juice, and lemon juice in a saucepan.
  Stir in the rest of the ingredients except the cheddar cheese, and cook,
  stirring gently, over medium heat until the mixture thickens and bubbles.
  Stir in the orange pieces and pineapple. Refrigerate for at least 1 hour.
  Spoon the chilled filling into the baked tart shells and sprinkle each tart
  with about 1 Tbls of the cheddar cheese. Refrigerate until serving time.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Rich Cheddar Sauce For Apple Pie
 Categories: Pies, Sauces, Cheese/eggs
      Yield: 8 servings
 
      6 oz Cheddar; Sharp, Cubed             1/2 c  Milk
 
  Put the cheddar cheese in the top of a double boiler.  Place over simmering
  water and stir gently until the cheese begins to melt.  Add the milk
  gradually, while stirring constantly.  Continue to stir constantly until
  the cheese is melted and the mixture is smooth.  Serve piping hot over warm
  apple pie.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Old Fashioned Apple Cider Pie
 Categories: Desserts, Fruits, Pies
      Yield: 6 servings
 
      1 x  Pastry For 9" Pie; 2 Crust        1/2 ts Cinnamon; Ground
      1 c  Apple Cider Or Juice                2 tb Cornstarch
      1 x  Apple Cider Or Juice                2 tb Water
      6 c  Apples; *                           1 tb Butter Or Regular Margarine
    2/3 c  Sugar                          
 
  *    Use cooking apples like Macs or Granny Smith's.  Core and peel then
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Divide the pastry almost in half and roll out the larger half on a lightly
  floured surface to a 13-inch circle.  Line a 9-inch pie tin with the
  pastry.  Trim the edge to 1/2-inch beyond the rim of the pie tin.  Combine
  the apples, 1 cup of apple cider and the sugar in a 3-quart saucepan and
  cook, over high heat, until the mixture comes to a boil.  Reduce the heat
  to low and simmer for 8 minutes or until the apples are tender.  Drain the
  apples, reserving the syrup.  Add enough additional apple cider to the
  syrup to make 1 1/3 cups.  Return the syrup and apples to the saucepan.
  Combine the cornstarch and water in a small bowl and stir until well
  blended.  Stir the cornstarch mixture and the cinnamon into the apple
  mixture.  Cook over medium heat, stirring constantly, until the mixture
  comes to a boil.  Remove from the heat and stir in the butter, then pour
  the mixture into the pastry lined pie tin.  Roll out the remaining pastry
  to an 11-inch circle.  Fold the pastry gently, so as not to tear it, into
  quarters and cut slits in the folds.  Gently unfold the pastry on to the
  top of the filling and trim the edge to 1-inch beyond the rim of the pie
  tin.  Fold the top crust under the lower crust and form a ridge by fluting
  the edge of the pie.  Bake in a 400 degree F. oven for 40 to 45 minutes or
  until golden brown.  Cool on a wire rack until slightly warm before cutting
  and serving. NOTE: This is the perfect pie to serve with the rich cheddar
  sauce in this file.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Apple Pie In Cheddar Crust
 Categories: Desserts, Fruits, Pies, Cheese/eggs
      Yield: 6 servings
 
-------------------------------CHEDDAR CRUST-------------------------------
      2 c  Unbleached Flour; Sifted        1 1/4 c  Cheddar; Md, Shredded
    1/2 ts Salt                              2/3 c  Vegetable Shortening
      1 x  Water; Iced                   

----------------------------------FILLING----------------------------------
      7 c  Apples; *                           2 tb Unbleached Flour
    1/2 ts Cinnamon; Ground                    2 tb Butter Or Regular Margarine
    1/2 c  Sugar                               1 tb Water
      1 ea Egg Yolk; Lg, Beaten           
 
  *    Use tart cooking apples such as Macs or Granny Smith's.  Core, pare
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  CHEDDAR CRUST: Combine the flour, cheese and salt in a bowl. Using a pastry
  blender or two knives, cut in the shortening until coarse crumbs form.
  Sprinkle the iced water (5 or 6 tbls will be needed) and using a fork, toss
  the crumbs until a dough is formed. Press the dough firmly into a ball.
  FILLING: Divide the pastry almost in half and roll out the larger half, on
  a lightly floured surface, to a 13-inch circle. Line a 9-inch pie plate
  with the pastry, trimming the edges to 1/2-inch beyond the rim of the pie
  plate.  (Note:  When lining the pie plate, be careful not to stretch the
  pastry when spreading it out.  This will cause holes or the pastry will
  shrink and the filling will run over in the oven as it is baked.  Place in
  the pie plate and gently, working from the center, spread the pastry out
  until it covers the bottom of the pie plate and then lay the rest of the
  pastry over the rim and trim.)  Combine the apples, sugar, flour, and
  cinnamon in a bowl, mixing well.  Arrange the apple mixture in the pastry
  lined pie plate.  Roll out the remaining pastry to an 11-inch circle.
  Gently fold into quarters and cut steam slits in the folds.  Unfold the
  crust and place on top of the filling, trimming the crust to 1-inch beyond
  the rim of the pie plate.  Fold the top crust under the lower one and flute
  to form a ridge around the edge of the pie plate.  Combine the egg yolk and
  water, then brush the mixture over the top crust and rim.  Bake in a 400
  degree F. oven for 45 to 50 minutes or until apples are tender and the
  crust is a golden brown.  Cool on a wire rack until slightly warm and serve
  with Vanilla Ice Cream, if desired.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cheddar Fruit Drops
 Categories: Cookies, Desserts, Cheese/eggs
      Yield: 10 servings
 
    1/2 c  Butter                            1/4 c  Sugar; Granulated
    1/4 c  Brown Sugar; Firmly Packed          1 ea Egg; Lg
      1 ts Vanilla                         1 1/2 c  Unbleached Flour
    1/2 ts Baking Soda                       1/2 ts Salt
  1 1/2 c  Cheddar; Sharp, Shredded        8 1/4 oz Pineapple, Crushed, Drained
    1/4 c  Maraschino Cherries; Chopped   
 
  Cream the butter and sugars together until light and fluffy then stir in
  the egg and vanilla.  Add the combined dry ingredients and blend well. Stir
  in the cheese, pineapple, and cherries.  Drop the dough by rounded
  teaspoonfuls onto an ungreased cookie sheet.  Bake at 375 degrees F. for 15
  minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cheddar Apple Dandy
 Categories: Desserts, Fruits, Cheese/eggs
      Yield: 6 servings
 
      6 c  Apples; *                         3/4 c  Unbleached Flour
  1 1/2 c  Cheddar; Sharp, Shredded          1/2 ts Cinnamon; Ground
    1/4 c  Sugar                             1/2 c  Butter
    1/4 ts Salt                                2 tb Unbleached Flour
    1/4 c  Sugar                          
 
  *    Use tart cooking apples such as Macs or Granny Smith;s.  Core, pare,
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Heat the oven to 375 degrees F.  Combine the apples, sugar, flour and 1 cup
  of cheese.  Place in a greased 8-inch square baking pan.  Combine the
  flour, sugar, cinnamon, and salt.  Cut in the butter until the mixture
  resembles coarse crumbs then sprinkle over the apple mixture.  Bake in the
  preheated oven for 30 to 35 minutes.  Remove from the oven and top with the
  remaining cheese.  Return to the oven until the cheese melts.  Serve warm
  with hard sauce or ice cream.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Fruit Cheddar Bars
 Categories: Desserts, Fruits, Cookies, Cheese/eggs
      Yield: 12 servings
 
  2 3/4 c  Unbleached Flour                    1 ts Baking Powder
    1/2 ts Salt                              3/4 c  Butter
  2 1/2 c  Cheddar; Sharp, Shredded            2 ea Eggs; Lg, Beaten
    1/2 c  Peach Preserves                   1/2 c  Strawberry Preserves
 
  Heat the oven to 375 degrees F.  Sift the dry ingredients together and cut
  in the butter until the pieces are the size of peas.  Add the cheese and
  toss lightly.  Add the eggs and blend well.  Chill one quarter of the
  dough.  Press the remaining dough into the bottom and sides of an ungreased
  15 1/2 X 10 1/2 X 1/2-inch jelly roll pan.  Spread half the dough with the
  peach preserves and the other half with the strawberry preserves.  Roll the
  chilled dough, on a lightly floured surface, to 1/4-inch thick.  Cut the
  dough into 1/2-inch strips and place the strips diagonally across the top
  of the preserves making a lattice of the strips.  Press the ends of the
  dough against the side dough to seal.  Bake in the preheated oven for 35
  minutes or until lightly browned.  Cool before cutting into 2 X 3-inch
  bars.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Raspberry Cheese Pie
 Categories: Fruits, Pies, Cheese/eggs
      Yield: 6 servings
 
      8 oz Cream Cheese; Softened, 1 Pk        2 ea Eggs; Lg
    1/3 c  Sugar                              20 oz Frozen Raspberries; Thawed
      1 ea Unbaked 9-inch Pie Shell          1/2 c  Whipping Cream; Whipped
      1 x  Water                               3 tb Cornstarch
    1/2 c  Dairy Sour Cream               
 
  Combine the cream cheese and sour cream in a bowl, using an electric mixer
  set at medium speed, until smooth and fluffy.  Add the sugar and eggs
  blending well.  Pour into the unbaked pie shell.  Bake at 375 degrees F.
  for 35 minutes or until a knife inserted in the center comes out clean.
  Chill for at least 1 hour in the refrigerator.  Meanwhile, drain the
  raspberries, reserving the juice.  Add enough water to the juice to make
  3/4 cup of juice.  Blend the cornstarch and juice together in a 2-quart
  saucepan.  Cook, over medium heat, stirring constantly, until the mixture
  comes to a boil.  Cook for 1 minute more.  (Mixture will be very thick.)
  Remove from the heat and stir in the raspberries, then cool to room
  temperature.  Fold the whipped cream into the cooled raspberries and spread
  the mixture over the chilled cream cheese layer.  Chill for an additional 2
  to 3 hours before serving.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Peach Cheese Pie
 Categories: Desserts, Fruits, Pies, Cheese/eggs
      Yield: 6 servings
 
      8 oz Cream Cheese; Softened, 1 Pk        2 ea Eggs; Lg
    1/2 c  Sugar                               1 ts Vanilla
      1 ea Unbaked 9-inch Pie Shell           29 oz Peaches; Sliced, 1 Cn
    1/4 c  Sugar                               1 ts Lemon Juice
    1/4 ts Almond Extract                

----------------------------------GARNISH----------------------------------
      1 x  Maraschino Cherries                 1 tb Cornstarch
      2 tb Milk                           
 
  Beat the cream cheese in a bowl, using an electric mixer set on medium
  speed, until smooth.  Gradually add the eggs, 1/2 cup of sugar, milk and
  vanilla, beating well after each addition.  Pour into the unbaked pie
  shell.  Bake in  375 degree F. oven for 30 minutes or until set.  Cool on a
  wire rack.  Drain the peaches, reserving 1 cup of the juice.  Combine the
  cornstarch and 1/4 cup sugar in a small saucepan.  Gradually stir in the
  reserved peach juice, lemon juice and almond extract.  Cook over medium
  heat, stirring constantly, until the mixture boils and thickens. Remove
  from the heat.  Arrange the peaches in a circle, petal fashion, on top of
  the filling.  Garnish with maraschino cherries.  Spoon the glaze over the
  fruit.  Cover and chill in the refrigerator for at least one hour or until
  set.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cherry Cheese Pie
 Categories: Desserts, Fruits, Pies, Cheese/eggs
      Yield: 6 servings
 
--------------------------BROWN SUGAR GRAHAM CRUST--------------------------
  1 1/2 c  Graham Cracker Crumbs; *          1/4 c  Brown Sugar; Firmly Packed
    1/3 c  Butter or Margarine; Melted   

----------------------------------FILLING----------------------------------
      8 oz Cream Cheese; Softened, PLUS      1/2 ts Vanilla
    1/2 c  Sugar                              16 oz Cherries; Pie, In Water
      2 ea Egg Whites; Stiffly Beaten        1/4 c  Sugar
      1 x  Red Food Coloring                   1 tb Cornstarch
      3 oz Cream Cheese; Softened         
 
  *    20 Graham crackers, crushed, should give you this amount of crumbs.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  CRUST: Combine the cracker crumbs, the brown sugar and butter in a small
  bowl, blending well. Press into the bottom and up the sides of a 9-inch pie
  plate. FILLING: Beat the two packages of cream cheese in a bowl using an
  electric mixer set on medium speed, until smooth. Gradually add 1/2 cup of
  sugar and the vanilla, blending well. Gently fold the stiffly beaten egg
  whites into the cream cheese mixture. Pour into the brown sugar pie crust.
  Bake at 325 degrees F. for 25 minutes or until the filling is set. Cool on
  a wire rack. Drain the cherries, reserving 1/2 cup of the juice. Combine
  the reserved juice with a few drops of red food coloring, 1/4 cup of sugar,
  and the cornstarch in a 2 quart saucepan.  Cook over medium heat, stirring
  constantly, until the mixture boils and thickens.  Remove from the heat and
  cool slightly.  Arrange the cherries over the cheese filling, then spoon
  the glaze over the cherries.  Cover and chill for at least 1 hour in the
  refrigerator or until the glaze is set.  Serve cold.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Golden Treasure Pie
 Categories: Desserts, Fruits, Pies, Cheese/eggs
      Yield: 8 servings
 
     17 oz Pineapple; Crushed, 2 Cn            1 ts Vanilla
    2/3 c  Sugar                               2 ea Eggs; Lg, Slightly Beaten
      1 c  Cottage Cheese; Creamed, *          1 ea Unbaked 10-inch Pie Shell
    1/2 ts Salt                                2 tb Cornstarch
  1 1/4 c  Milk                                2 tb Water
    1/2 c  Sugar                               1 tb Butter Or Margarine
    1/4 c  Unbleached Flour               
 
  *  Use the small curd type of creamed cottage cheese for this recipe.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Combine the undrained pineapple, 1/2 cup of sugar, cornstarch and water in
  a small saucepan.  Cook over medium heat, stirring constantly, until the
  mixture comes to a boil.  Cook for 1 minute more.  Remove from the heat and
  cool to room temperature.  Combine the 2/3 cup of sugar and butter in a
  bowl, beating, using an electric mixer set on medium speed, until well
  blended.  Add the flour, cottage cheese, vanilla, and salt, beating until
  smooth.  Add the eggs, one at a time, beating well after each addition.
  Blend in the milk.  Pour the pineapple mixture into the unbaked pie shell
  and then gradually pour the cottage cheese mixture over the pineapple
  layer, being careful not to disturb the first layer.  Bake at 450 degrees
  F. for 15 minutes, then reduce the temperature to 325 Degrees F. and bake
  for 45 minutes more, or until a knife inserted halfway between the center
  and edge comes out clean.  Cool on a wire rack and serve at room
  temperature.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Peach Walnut Spice Cake
 Categories: Cakes, Desserts, Fruits
      Yield: 12 servings
 
    1/2 c  Butter                            1/2 c  Sugar
    1/2 c  Brown Sugar, packed                 4 ea Eggs
    1/3 c  Molasses                            2 ea Fresh Peaches
  2 1/2 c  Flour                             1/2 ts Salt
    3/4 ts Baking Soda                         2 ts Cinnamon
    1/2 ts Nutmeg                            1/2 c  Chopped Walnuts
 
  add molasses; beating thoroughly.  Peel and chop peaches and stir into
  mixture.  Combine remaining ingredients and stir into creamed mixture until
  smooth.  Pour into greased and floured 9 inch square pan.  Bake at 350
  degrees for 40 to 50 minutes or until pick inserted into center comes out
  dry.  Cut into squares and top with whipped cream and peach slices if
  desired.                                                    Makes 1 cake
  Preheat oven to 350 degrees Grease and flour 9 inch square pan
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Deep Dish Peach Pie
 Categories: Pies, Desserts, Fruits
      Yield: 8 servings
 
      2 tb Lemon Juice                     1 1/2 lb Fresh Peaches (6 c sliced)
  1 1/4 c  Sugar                               2 tb Sugar
    1/8 ts Salt                              1/4 ts Cinnamon
    1/4 ts Nutmeg                              3 tb Flour
      4 tb Butter                              1 c  Heavy Cream, Whipped
 
  juice over peach slices in large bowl.  Mix 1 1/4 cup sugar with the salt,
  nutmeg, cinamon and flour.  Add to peaches.  Toss until evenly coated.
  Spread in 1 1/2 quart baking dish.  Dot with butter.  Roll out pastry to to
  cover dish with 1 1/2 inch overhang.  Press pastry to edge of dish and
  flute edge.  Cut 3 vents in top.  Sprinkle with remaining sugar.  Bake 10
  minutes at 450 degrees, then reduce heat to 350 degrees and bake 30 minutes
  more.  Serve with whipped cream.                      Makes 1 pie Preheat
  oven to 450 degrees Prep. time: 1 hour
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Fruit Preserve Bars
 Categories: Cookies, Desserts
      Yield: 20 servings
 
      1 c  Butter                              1 c  Brown Sugar, packed
  1 1/2 c  Flour                             1/2 ts Baking Soda
    1/2 ts Almond Extract                  1 1/2 c  Oats, uncooked
      1 c  Fruit Preserves                   1/4 c  Sliced Almonds, toasted
 
  baking soda; mix well.  Blend in extract.  Stir in oats.  Spread mixture in
  bottom of greased 13x9 inch pan.  Spread with preserves to within 1/2 inch
  of outer edge of pan.  Sprinkle with almonds.  Bake at 375 degrees for 22
  to 25 minutes.  Cool and cut into bars.              Makes 20 bars Preheat
  oven to 350 degrees Grease 13x9 inch pan Note 1: Experiment with different
  flavor combinations of extract, nuts and preserves. Note 2: Oats can be
  old-fashioned or quick, but not instant.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Old Fashioned Rice Pudding
 Categories: Desserts
      Yield: 4 servings
 
    1/3 c  Rice, raw                         1/3 c  Sugar
      1 ts Cornstarch                        1/4 ts Salt
  1 1/3 c  Milk                                1 tb Butter
    1/2 ts Vanilla                             2 ea Eggs
 
  sugar, cornstarch and salt.  Add milk and sugar mixture to rice.  Heat to
  boiling; boil 1 minute, stirring constantly.  Remove from heat.  Stir in
  butter and vanilla.  Separate eggs (whites will not be used) and beat
  yolks.  Slowly stir about 1 cup of the hot rice mixture into the beaten egg
  yolks in a bowl.  Blend with the remaining mixture in saucepan.  Cook over
  medium heat, stirring frequently, just until mixture starts to bubble.
  Serve warm or cold, plain or with favorite topping. Optional: One or more
  of the following ingredients can be added after the egg yolks and before
  final cooking. 1/2 c Raisins 1/2 c Chopped Nuts 1/2 c Chopped Apples
    1 t Cinnamon
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pineapple Butterscotch Cake
 Categories: Desserts, Cakes
      Yield: 16 servings
 
      1 cn Crushed Pineapple (20 oz)           1 c  Butterscotch Chips
      1 pk Pound Cake Mix (16 oz)              1 pk Instant Butterscotch Pudding
 
      Drain pineapple, reserve syrup.  Mix 1 1/2 cups pineapple with
  butterscotch chips.  Combine pound cake and pudding mix.  Mix pound cake as
  package directs, using reserved syrup for all or part of the liquid. Stir
  in remaining pineapple.  Pour into greased and floured 13x9 inch pan. Top
  with pineapple-chip mixture and bake in 325 degree oven for 55 to 65
  minutes. Preheat oven to 325 degrees Grease and flour 13x9 inch pan
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Microwaved Norwegian Baked Apples
 Categories: Fruits, Desserts, Snacks
      Yield: 4 servings
 
      2 ea Large Red Baking Apples             4 oz Gjetost Cheese, 1 c shredded
    1/3 c  Chopped Pecans                    1/4 c  Raisins
      2 tb Brown Sugar                       1/2 ts Cinnamon
    1/8 ts Nutmeg                         
 
  in 8 inch microwave safe dish.  Combine remaining ingredients; spoon equal
  portions into and over each apple half.  Microwave on high 5 to 6 minutes,
  rotating dish after 3 minutes (or use turntable).  Cover with plastic wrap
  and let stand 3 minutes. Note: Time based on 650 watt oven, adjust time for
  different wattage oven.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Authentic Pennsylvania Dutch Shoo Fly Pie
 Categories: Pies, Desserts
      Yield: 8 servings
 
    1/2 c  Baking Molasses                     1 ea Egg Yolk
    1/2 ts Baking Soda                       3/4 c  Boiling Water
    3/4 c  Flour                             1/2 c  Brown Sugar
      2 tb Butter                            1/8 ts Nutmeg
    1/8 ts Ground Ginger                     1/8 ts Ground Cloves
    1/2 ts Cinnamon                          1/4 ts Salt
      1 ea Pastry for 9 inch pie          
 
  Dissolve soda in boiling water and add to egg and molasses.  Set aside.
  Stir dry ingredients together, mixing well.  Cut in shortening until
  mixture looks like coarse crumbs.  Pour molasses into pie shell.  Sprinkle
  crumbs evenly over top.  Do not stir.  Bake at 450 degrees for 15 minutes
  then reduce heat to 350 degrees and bake 20 minutes longer.  Cool and
  serve.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocoholics Cookies
 Categories: Cookies, Desserts
      Yield: 50 servings
 
      4 oz Unsweetened Chocolate              12 oz Semi-Sweet Chocolate
      3 oz Unsalted Butter                     3 oz Margarine
  1 1/2 tb Instant Espresso                    4 ea Eggs
  1 1/2 c  Sugar                               4 tb Vanilla
      3 c  Flour                             1/2 ts Baking Powder
    1/4 ts Salt                                6 oz Semi-Sweet Chocolate
      8 oz Pecan Halves                        8 oz Walnut Halves
      6 oz Semi-Sweet Chocolate, melted   
 
  in oven until toasted, 10 to 12 minutes or until they develop a toasty
  aroma.  Remove from oven and set aside to cool.  Increase oven temperature
  to 350 degrees.  Place unsweetened chocolate, 12 oz semi-sweet chocolate,
  butter, margarine and espresso in top of double boiler and place over
  simmering (not boiling) water until chocolate is about 3/4 melted.
  Meanwhile, beat the eggs with a wire whisk in a large mixing bowl.
  Gradually add sugar, whisking until mixture becomes thick and light in
  color.  When chocolate is almost melted, remove from heat and stir until
  completely melted and satiny in appearance.  Gradually whisk chocolate into
  egg mixture.  Stir with a wooden spoon to incorporate.  Sift flour, baking
  powder and salt directly into chocolate mixture.  Gently stir until the dry
  ingredients are barely incorporated.  Cut the 6 oz of semi-sweet chocolate
  into 1/2 inch chunks and stir into dough along with the toasted nuts.
  Lightly butter 4 aluminum baking sheets.  (do not use foil or cookies will
  burn)  Drop dough by tablespoonfuls, 12 to a sheet to leave room for
  cookies to spread.  Bake only one sheet at a time in center of oven. Bake
  at 350 degrees for 10 to 12 minutes, or until cookies lose their shine.
  Cookies will still be very soft.  Allow to cool for 2 minutes before
  removing from pans.  Using a pin-sized tip on an icing bag, pipe melted
  semi-sweet chocolate onto cookies in a criss-cross pattern. Allow to cool
  at least 1 hour before storing in tins. Makes 50 one-ounce cookies
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Bogus Cookies
 Categories: Cookies, Desserts
      Yield: 112 servings
 
      2 c  Butter                              2 c  Sugar
      2 c  Brown Sugar                         4 ea Eggs
      2 ts Vanilla                             4 c  Flour
      5 c  Ground Oatmeal                      1 ts Salt
      2 ts Baking Powder                       2 ts Baking Soda
     24 oz Chocolate Chips                     8 oz Hershey Bar, grated
      3 c  Chopped Nuts (any kind)        
 
  until all is powder. oatmeal, salt, baking powder and baking soda then add
  to butter/sugar mixture. Mix well and add chocolate and nuts. Make golf
  ball sized cookies and place 2 inches apart on ungreased cookie sheet. Bake
  at 375 degrees for 16 minutes. Preheat oven to 375 degrees Makes 112
  cookies
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Streusel Cream Peach Pie
 Categories: Pies, Desserts, Fruits
      Yield: 8 servings
 
      1 x  Pastry for 9 inch Pie              10 ea Fresh Peaches
    1/2 c  Sugar                             1/2 ts Nutmeg
      1 ea Egg                                 2 tb Cream
    1/4 c  Brown Sugar                       1/4 c  Softened Butter
    1/2 c  Flour                          
 
  plate.  Sprinkle with 1/2 cup sugar and nutmeg.  Beat together egg and
  cream and pour over peaches.  Mix together until crumbly: brown sugar,
  butter and flour.  Sprinkle crumb mixture over peaches.  Bake at 425
  degrees for 35 to 45 minutes.  Serve slightly warm, alone or with ice
  cream, whipped topping or sour cream. Preheat oven to 425 degrees
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Butternut Cake
 Categories: Cakes, Desserts
      Yield: 12 servings
 
      2 x  Sticks Butter                       3 c  Sifted Flour
      1 ts Baking Soda                         3 ea Eggs
      2 c  Sugar                               1 c  Buttermilk
      3 ts Butternut Flavoring               1/4 ts Salt
      8 oz Cream Cheese                        1 x  Stick Butter
      1 x  Box Powdered Sugar                  2 ts Butternut Flavoring
      1 c  Chopped Nuts                   
 
  Preheat oven to 350 degrees Grease and flour three 9-inch cake pans of
  butter.  Add eggs one at a time, beating well after each addition.  Mix
  soda and salt into buttermilk until foamy.  Add alternately with flour. Add
  3 teaspoons flavoring.  Pour into prepared pans and bake until done, 20 to
  25 minutes. teaspoons flavoring. Add nuts. Spread on cooled cake.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Overnight Coffee Cake
 Categories: Breads, Breakfast, Desserts
      Yield: 8 servings
 
      1 pk Frozen Dough Pieces             1 1/2 c  Brown Sugar
  1 1/2 ts Cinnamon                            1 pk Carmel/Butterscotch Pudding*
      1 x  Stick Margarine                
 
  * Small package of pudding mix, NOT instant Sprinkle the cinnamon, brown
  sugar and dry pudding on top.  Last of all cut the margarine into slices
  and cover the top.  Let sit overnight and the next morning place in a 350
  degree preheated oven for 30 minutes. After 15 minutes cover the top with
  foil.  Turn out upside down on a plate. Each piece of dough will pull out
  separately.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Crumb-Nut Cheesecake Crust
 Categories: Desserts, Cheese/eggs, Cakes
      Yield: 1 servings
 
      5 oz Pecans (approx.)                  3/4 c  Vanilla Wafer Crumbs
    1/4 c  Confectioners Sugar               1/4 c  Melted Butter
 
  Chop nuts very finely in food grinder or food processor (a salad shooter
  works great, put through twice.) Should have 1 cup of ground nuts. Cookies
  should also be chopped very finely.  Combine crumbs, chopped nuts and
  sugar, and mix thoroughly; drizzle with melted butter and mix lightly.
  Press onto bottom and 1 1/2 inches up side of springform pan. Note 1:
  Requires about 25 vanilla wafers to make 3/4 cups crumbs. Note 2: Any type
  of dry, unfilled, unfrosted cookies may be used for the
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pastry Cheesecake Crust
 Categories: Desserts, Cheese/eggs, Cakes
      Yield: 1 servings
 
    1/3 c  Softened Butter                   1/3 c  Sugar
      1 ea Egg                             1 1/4 c  Unsifted Flour
 
  mix well.  Spread dough on bottom and 1 1/2 inches up side of 9-inch
  springform pan.  Bake at 450 degrees for 5 minutes.  Cool and fill.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Graham Cracker Cheesecake Crust
 Categories: Desserts, Cheese/eggs, Cakes
      Yield: 1 servings
 
  1 1/2 c  Graham Cracker Crumbs             1/3 c  Sugar
    1/3 c  Melted Butter                  
 
  inch springform pan.  Bake at 350 degrees for 8 to 10 minutes; cool and
  fill.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Marble Cheesecake
 Categories: Desserts, Cheese/eggs, Cakes
      Yield: 12 servings
 
      1 x  Crumb-nut Cheesecake Crust          3 pk Softened Cream Cheese*
    3/4 c  Sugar                             1/2 c  Sour Cream
      2 ts Vanilla                             3 ea Eggs
      3 ts Flour                             1/4 c  Hershey's Cocoa
    1/4 c  Sugar                               1 tb Vegetable Oil
    1/2 ts Vanilla                        
 
  * 8 oz packages, or 24 oz total Preheat oven to 450 degrees sour cream and
  2 teaspoons vanilla in large mixer bowl; beat on medium speed until smooth.
  Add flour, 1 tablespoon at a time, blending well. Add eggs; beat well. In a
  small bowl, combine cocoa and 1/4 cup sugar. Add oil, 1/2 teaspoon vanilla
  and 1-1/2 cups of the cream cheese mixture; mix until well blended.
  Aternately spoon plain and chocolate mixtures into prepared crust, ending
  with dollops of the chocolate on top; gently swirl with knife or spatula
  for a marbled effect.  Bake at 450 degrees for 10 minutes; without opening
  oven door, lower temperature to 250 degrees and continue cooking for 30
  minutes more.  Without opening oven door, turn off heat and let cheesecake
  sit in oven for 30 minutes.  Remove from oven and loosen sides with knife.
  Let cool and chill.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cold Clam Dip
 Categories: Dips, Appetizers
      Yield: 4 servings
 
     10 oz Clams                               6 oz Philadelphia Cream Cheese
      1 ts Lemon Juice                       1/2 ts Salt
    1/8 ts Pepper                              1 ts Worcestershire sauce
      1 ea Garlic clove (pressed)              1 x  Tabassco sauce
 
     Blen all ingredients together.  Let set for 2 hours before serving.
  Potato chips and all party crackers are good with this dip.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Debbie's Chalupa Dip
 Categories: Dips, Appetizers
      Yield: 4 servings
 
      3 ea Avocados                            2 ts Lemon juice
    1/2 ts Salt                              1/4 ts Pepper
      8 oz Sour cream                        1/2 c  Mayonnaise
      1 pk Taco seasoning mix                1/2 c  Green onion (chopped)
      3 ea Tomatoes (chopped/drained)          8 oz Cheddar cheese (grated)
 
     Mash avocados with lemon juice, salt and pepper until smooth.  In
  separate bowl, mix sour cream with mayonnaise and taco seasoning mix. In
  loaf pan, layer beans, avocado mix, sour cream mix, onions, tomatoes and
  cheese.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Salsa Dip
 Categories: Dips, Salsa, Appetizers
      Yield: 4 servings
 
      4 ea Tomatoes (chopped/drained)          2 pk Green onions (chopped)
      1 cn Black olives (chopped)              1 cn Green chilies (chopped)
      1 tb Olive oil                           1 tb Vinegar
      1 tb Garlic salt                    
 
     Mix; refrigerate at least 1 hour (better overnight).  Serve with
  tortilla chips.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Madras Dip
 Categories: Dips, Appetizers
      Yield: 4 servings
 
      2 ea Hard-boiled eggs                    2 c  Sour cream
      2 c  Curry powder                        1 ts Onion (grated)
      2 tb Green pepper (grated)               2 tb Celery (grated)
      1 x  Seasonings                     
 
     Add diced eggs to all other ingredients which have been smoothly blended
  in blender.  Consistency is thin.  Chill; sprinkle with paprika and serve
  with corn chips.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Shrimp Dip
 Categories: Dips, Appetizers
      Yield: 4 servings
 
    1/4 c  Milk                                1 c  Mayonnaise
      3 ea Tabasco sauce (drops)               1 tb Worcestershire sauce
    1/4 ts Garlic salt                         1 ea Onion (chopped)
      8 oz Cheddar cheese (cubed)              5 oz Shrimp (drained)
 
     Place all ingredients in blender and blend until smooth.  Served
  chilled.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pimiento cheese
 Categories: Dips, Appetizers
      Yield: 4 servings
 
      1 ea Egg beaten                        1/3 c  Sugar
    1/4 c  Vinegar                             1 tb Water
      2 c  Cheddar cheese (grated)           1/4 c  Pimientos (chopped)
 
     In small saucepan, beat egg and sugar until well blended.  Stir in
  vinegar and water.  Cook over low heat until thick.  Set aside until cool.
  In medium bowl, mix together cheese, pimientos and sauce.  Chill unitl
  ready to use.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Lower East Side Lox
 Categories: Appetizers, Dips, Fish, Cheese/eggs, Vegetables
      Yield: 4 servings
 
      1 c  Cream Cheese; Softened            1/2 c  Sour Cream
    1/2 c  Lox Or Smoked Salmon; Cubed       1/4 c  Fresh Chives; Chopped, OR
      4 ts Dried Chives; Crushed             1/8 ts White Pepper
      1 ts Whipping Cream                      2 tb Onion; White, Chopped
 
  Beat the cream cheese to a smooth consistency and blend in the sour cream.
  Mix in the lox thoroughly.  Stir in all of the other ingredients.  Cover
  and chill. Makes about 2 1/2 cups of dip. SUGGESTED DIPPERS: Bagel Chips,
  Tomatoes, Radishes, Cucumber, Scallions, and Figs.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Red Sockeye Salmon Special
 Categories: Appetizers, Dips, Fish
      Yield: 4 servings
 
    3/4 c  Fresh Salmon; Flaked, OR            8 oz Salmon; Canned, Well Drained
    1/2 ts White Onion; Finely Diced       1 1/2 ts Fresh Dill; Chopped, OR
    1/2 ts Dried Dill; Crushed               1/2 c  Mayonnaise
    1/4 c  Whipping Cream                      1 tb Lemon Juice
 
  Remove any remaining skin and bones from the salmon (even the canned salmon
  may have some).  Mix the flaked salmon (canned or fresh) with the lemon
  juice, onion, and dill.  Blend in the mayonnaise and whipping cream.
   Cover and chill. Makes about 1 1/2 cups of dip. SUGGESTED DIPPERS:
  Broccoli, Cauliflower, Cucumber, Black Bread, Potato Skins.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chili Con Carrot
 Categories: Appetizers, Dips, Vegetables
      Yield: 6 servings
 
    1/2 c  Carrot; Diced                       1 ts Cumin; Ground
    1/2 c  Yellow Onion; Diced                 1 tb Dijon Mustard
      2 ts Dried Parsley; Crushed              1 tb Chili Powder
      2 c  Sour Cream                          2 tb Fresh Parsley; Chopped, OR
 
  Combine all of the ingredients, blending thoroughly.  Cover and chill.
  Makes about 3 cups of dip SUGGESTED DIPPERS: Brussels Sprouts, Salami,
  Cocktail Rye Bread
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Roasted Red And Green Pepper Dip
 Categories: Appetizers, Dips, Vegetables
      Yield: 6 servings
 
      1 ea Red Bell Pepper                     1 ea Green Bell Pepper
  1 1/2 c  Mayonnaise                        1/2 c  Sour Cream
      1 ts Dried Parsley; Crushed        

---------------------------------GARNISHES---------------------------------
      1 x  Fresh Parsley; Chopped, OR          2 tb Lemon Juice
      1 x  Paprika                             1 tb Fresh Parsley; Chopped, OR
      1 x  Dried Parsley; Crushed         
 
  Slice the peppers in half, vertically, and remove the seeds.  Char under
  the broiler on both sides (about 5 minutes per side).  Remove and cool.
  Peel and dice the peppers and set aside.  Blend the mayonnaise and sour
  cream until smooth.  Mix in the lemon juice and parsley then blend in the
  peppers.  Cover and chill.  Garnish with additional parsley and sprinkle
  with paprika, if desired. Makes about 3 cups of dip. SUGGESTED DIPPERS:
  Deli Meats, Elephant Garlic Chips, Baby Corn, String Beans, Carrots, Bread
  Sticks
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Olive Tapenade
 Categories: Appetizers, Dips, Fish, Vegetables
      Yield: 4 servings
 
      2 ea Anchovy Fillets                   1/2 c  Mayonnaise
      4 ts Worcestershire Sauce                4 ts Dried Parsley; Crushed
    1/4 c  Fresh Parsley; Chopped, OR          1 tb Garlic; Minced
    1/2 ts Salt                                3 tb Fresh Basil; Chopped, OR
      1 c  Black Olives; Chopped               1 tb Dried Basil; Crushed
 
  Chop and mash the anchovies on a cutting board.  Put them into a bowl and
  mix with the olives and worcestershire sauce.  Blend in the mayonnaise and
  add all the rest of the ingredients, blending well.  Cover and chill. Makes
  about 2 cups of dip. SUGGESTED DIPPERS: Scallions, French Bread, Seafood
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Zippy Kidney Bean Dip
 Categories: Appetizers, Dips, Cheese/eggs, Vegetables
      Yield: 6 servings
 
  1 1/2 c  Red Kidney Beans; Cooked            2 ts Jalapeno Pepper; Chopped
    1/2 c  Cheddar; Sharp, Chopped           1/4 ts Chili Powder
    3/4 c  Yogurt; Plain                     1/2 ts Onion Powder
    1/4 ts Garlic Powder                     1/2 ts Hot Sauce
 
  In a blender or food processor, puree the beans to a coarse paste, (Beans
  may also be mashed by hand).  Put into a bowl and add all of the other
  ingredients, blending well.  Serve at room temperature. Makes about 2 3/4
  cups of dip. SUGGESTED DIPPERS: Sirloin Steak, Celery, Jicama, Cabbage,
  Swiss Cheese
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Rich And Creamy Refried Bean Dip
 Categories: Appetizers, Desserts, Cheese/eggs, Vegetables
      Yield: 2 servings
 
      1 c  Refried Beans                     1/2 c  Sour Cream
    1/4 c  Fresh Tomato; Chopped               1 ts Salsa Verde; Hot Green Salsa
    1/8 ts Salt                                1 x  Black Pepper; To Taste

----------------------------------GARNISH----------------------------------
      1 x  Cheddar; Sharp, Shredded            2 tb Black Olives; Chopped
 
  Mix the beans and sour cream, blending thoroughly.  Blend in all of the
  other ingredients except the garnish, blending well.  Cover and chill.
  Garnish with the cheddar cheese just before serving. Makes about 1 3/4 cups
  of dip. SUGGESTED DIPPERS: Cucumber, Cheese Crackers, Jicama, Broccoli
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Longhorn Quick Chili Dip
 Categories: Appetizers, Dips, Vegetables, Cheese/eggs
      Yield: 4 servings
 
      1 c  Cottage Cheese                    3/4 c  Cheddar; Sharp, Shredded
  1 1/2 ts Cumin; Ground                       1 tb Hot Sauce
     15 oz Chili With Beans; 1 can             1 tb Lemon Juice
 
  Cream the cottage cheese in a blender or food processor or with an electric
  mixer.  Blend the chili in, mixing well.  Add the hot sauce, lemon juice
  and cumin.  Pour into a bowl and blend in the cheddar cheese, reserving a
  little for a garnish.  Cover and chill. Makes about 3 3/4 cups of dip.
  SUGGESTED DIPPERS:  Tortilla Chips, Celery, Cucumber, Bread Sticks, Deli
  Meats, Pickled Baby Corn, Carrots
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chunky Kidney Bean Dip
 Categories: Appetizers, Dips
      Yield: 2 servings
 
  1 1/2 c  Kidney Beans; Cooked                1 ts Hot Sauce
      1 ts Lemon Juice                         1 tb Cumin; Ground
    1/4 c  Sour Cream                          1 tb Coriander; Ground
 
  Mash the beans by hand, using a fork or the back of a wooden spoon.  Blend
  in the sour cream, mixing until smooth.  Add all the other ingredients and
  blend well.  Cover and chill. Makes about 1 3/4 cups of dip. SUGGESTED
  DIPPERS:  Polish Sausage, Celery, Corn Crackers
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Zesty Italian Zucchini Dip
 Categories: Appetizers, Dips, Vegetables, Cheese/eggs
      Yield: 8 servings
 
      3 c  Zucchini; Shredded                1/4 c  Romano Cheese; Grated
      2 ea Eggs; Large                       1/2 c  Yellow Onion
    1/4 c  Parmesan Cheese; Grated           1/2 ts Salt
      2 ts Dried Parsley; Crushed              2 tb Milk
    1/2 ts Oregano; Dried                      2 tb Fresh Parsley; Minced, OR
      1 c  Cream Cheese; Softened         
 
  Place the shredded zucchini in a colander, squeeze out any excess water and
  set aside.  Beat the cream cheese to a smooth consistency and blend in the
  milk and eggs, blending well.  Mix in all the other ingredients, including
  the zucchini, and place in a greased 1 1/2-quart casserole. Bake at 350
  degrees F. for 20 minutes, or until heated through and bubbly. Pour into a
  chafing dish and serve hot. Makes about 5 cups of dip. SUGGESTED DIPPERS:
  Italian Bread Chunks, Bell Peppers, Hot Dogs, Genoa Sausage
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Caviar, Dill And Purple Onion Dip
 Categories: Appetizers, Dips, Cheese/eggs, Vegetables
      Yield: 4 servings
 
    1/2 c  Cream Cheese; Softened            3/4 c  Sour Cream
      3 oz Red Or Black Caviar                 1 ts Lemon Juice
      1 ts Dried Dill; Crushed                 2 ts Purple Onion; Diced

----------------------------------GARNISH----------------------------------
      1 ea Egg; Lg, Hard Boiled                1 tb Fresh Dill; Chopped, OR
 
  Beat the cream cheese to a smooth consistency.  Blend in the sour cream and
  add the remaining ingredients, blending well.  Cover and chill.  Just
  before serving, garnish with the egg which has been finely chopped. Makes
  about 1 1/2 cups of dip. SUGGESTED DIPPERS: Cocktail Rye Bread, Toast
  Triangles, Cucumber, Turnips, Red Bell Peppers Strips.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Creamed Herring
 Categories: Appetizers, Dips, Fruits, Fish, Vegetables
      Yield: 4 servings
 
      4 oz Pickled HerringIn Sour Cream      1/2 c  Apple; Tart, Finely Diced
      1 c  Sour Cream                          1 tb White Onion; Finely Diced
 
  Puree the herring (sauce and all) in a food processor or blender until
  smooth.  Add all the other ingredients and continue to process until
  smooth.  Cover and chill. Makes about 2 cups of dip. SUGGESTED DIPPERS:
  Cocktail Rye Bread, Lavasch Crackers, Broccoli, Cherry Tomatoes, Zucchini
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Contemplating Cape Cod Clam Dip
 Categories: Appetizers, Dips, Seafood, Cheese/eggs
      Yield: 4 servings
 
    1/2 c  Clams; Minced, OR                 1/4 ts Worcestershire Sauce
      1 c  Cream Cheese; Softened              2 tb Clam Juice
      1 ts Lemon Juice                         1 tb Chili Sauce
  6 1/2 oz Clams; Minced, Well Drained         1 tb Onion Juice
    1/8 ts Hot Sauce                      
 
  Blend the clams, clam juice, and cream cheese to a smooth consistency.  All
  all of the other ingredients and blend well.  Cover and chill. Makes about
  1 3/4 cups of dip SUGGESTED DIPPERS: Carrots, Fennel, Zucchini, Wheat
  Crackers
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Saucy Sardine
 Categories: Appetizers, Dips, Fish, Vegetables
      Yield: 4 servings
 
      8 ea Sardine Fillets;Boned & Skin        2 tb Mayonnaise
    1/4 ts Lemon Juice                         1 tb Green Onion; Chopped, *
      1 c  Sour Cream                          1 tb Fresh Parsley; Chopped
 
  *  Use both the green and white parts of the green onion when you chop it.
  +++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Mash the skinned sardine fillets with a fork and blend in the sour cream
  and mayonnaise, blending well.  Add the rest of the ingredients and blend
  well.  Cover and chill. Makes about 1 1/2 cups of dip. SUGGESTED DIPPERS:
  Broccoli, Cabbage, Cherry Tomatoes, Carrots, Pita Triangles, Cocktail Rye
  Bread, Water Crackers
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Caesar Mayo Dip
 Categories: Appetizers, Dips, Fish, Cheese/eggs
      Yield: 4 servings
 
      2 ea Anchovy Fillets                     1 ts Worcestershire Sauce
      1 ts Dijon Mustard                       2 tb Parmesan Cheese
    1/4 ts Black Pepper                        1 tb Lemon Juice
  1 1/2 c  Mayonnaise                     
 
  Chop and mash the anchovy fillets on a cutting board.  Put in a bowl and
  blend in the mayonnaise.  Add the remaining ingredients and blend well.
  Cover and chill. Makes about 1 3/4 cups of dip SUGGESTED DIPPERS: Seafood,
  Deli Roast Beef Or Turkey, Radishes, Broccoli, Cauliflower, Snow Peas
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Key Lime Pie
 Categories: Desserts, Pies, English
      Yield: 8 servings
 
    3/4 c  Key Lime juice                      2 ts Key Lime juice
  2 1/4 c  Sweetened condensed milk            1 ts Grated Key lime rind
      3 ea Egg yolks                           1 ea 9" graham cracker pie crust
      1 x  Sweetened whipped cream        
 
  Squeeze juice from 4 lg or 6 small Key Limes and grate rind; set aside.
  Using a whisk beat egg yolks until buttercup yellow. Add about half the
  condensed milk, using whisk. Blend well and add remaining milk. Add half
  the lime juice and blend slowly. Add remaining juice and blend. Add grated
  rind; mix and pour into chilled pie crust. Refrigerate 4 hours. May be
  frozen. To serve, slice while still frozen and let stand about 10 minutes.
  Top with whipped cream. Mrs. Harold T. Cook
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Mary Yarborough Pie
 Categories: Desserts, Pies, English
      Yield: 8 servings
 
      1 cn Sour pitted cherries                1 cn Drained crushed pineapple-sm
      1 pk Cherry Jello (small)              1/4 c  Chopped nuts
    1/4 c  Flour                               1 c  Sugar
      3 ea Bananas                             1 x  Whipped cream
      1 x  9" graham cracker pie crust    
 
  Combine cherries, sm can pineapple, flour & sugar. Cook until thick. Remove
  from heat and add Jello. Stir and let cool. Add bananas and nuts. Pour into
  graham cracker crust. Top with whipped cream and serve. Mrs. Harold T. Cook
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Black Bottom Pie
 Categories: Desserts, Pies, English
      Yield: 8 servings
 
    1/2 c  Sugar                               1 ea 9" baked pastry shell
      1 tb Cornstarch                          1 tb Unflavored gelatin
      2 c  Scalded milk                        4 ea Egg yolks, beaten
    1/4 c  Cold water                          1 ts Vanilla
    1/2 ts Vanilla extract                     6 oz Semi-sweet chocolate bits
      4 ea Egg whites                        1/2 c  Sugar
 
  Combine cornstarch & 1/2 c sugar. Slowly add milk to egg yolks, then stir
  into sugar & cornstarch mixture. Cook in double boiler, stirring
  constantly, until it coats spoon. Remove from heat, add vanilla. Remove one
  cup of this custard mixture and stir in chocolate bits until melted. Pour
  chocolate mixture inyo pastry shell & chill. Soften gelatin in water and
  add to remaining hot custard; stir until gelatin is dissolved. Add
  flavoring. Chill until slightly thickened. Beat eggs whites until soft
  peaks form. Gradually add remaining sugar while beating, until stiff. Fold
  custard/gelatin into egg whites and pile over chocolate layer in pie shell.
  Chill until set and garnish with chopped walnuts. Mrs. Henry D. Chaplin
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Tyler Pie
 Categories: Desserts, Pies, English
      Yield: 8 servings
 
    3/4 c  White sugar                       1/2 c  Brown sugar
      3 tb Cornstarch                          1 ts Vanilla
      1 ts Nutmeg                            1/4 lb Butter or margarine
    1/2 c  Milk                                2 ea Eggs, separated
      1 ea 9" unbaked pastry shell        
 
  Mix sugars and cornstarch, add milk and cook a little. Add butter and egg
  yolks and bring to a good boil. Remove from fire and add beaten egg whites,
  vanilla and nutmeg. Pour into unbaked pie shell. Bake at 325 degrees until
  firm and brown, about 30-35 mins. Mrs. Harold T. Cook says, "This is an old
  family recipe & guests are always puzzled as to what is in it. Don't tell -
  keep them guessing! This is the first time I've told."
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Lemon Sponge Pie
 Categories: Desserts, Pies, English
      Yield: 8 servings
 
      1 ea Lemon, juice & rind                 3 tb Flour
      2 tb Butter                            1/2 ts Salt
      1 c  Sugar                               3 ea Eggs, separated
  1 1/2 c  Hot milk                            1 ea 9" pie shell
 
  Cream butter and sugar. Add egg yolks and beat well. Add flour, salt, lemon
  juice and grated rind. Fold in stiffly beaten egg whites. Pour into unbaked
  pie shell and bake at 325 degrees for 45 minutes. Mrs. John P. Elberti
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Blueberry Boy Bait
 Categories: Desserts, English
      Yield: 8 servings
 
      2 c  Flour                           1 1/2 c  Sugar
    2/3 c  Butter                              2 ts Baking powder
      1 ts Salt                                1 c  Milk
      2 ea Eggs, separated                     1 c  Blueberries
 
  Mix together flour, sugar, & butter. Reserve 3/4 cup of this mixture for
  topping. To remainder, add salt, baking powder, milk, & egg yolks. Blend
  well. Beat egg whites until firm; fold into batter and pour into 9" X 11"
  baking pan. Sprinkle blueberries over top, and then remainder of reserved
  flour/sugar/butter mixture. Bake in 350 degree oven for 40-50 minutes. Mrs.
  Harold T. Cook
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pistachio Pudding Dessert
 Categories: Desserts, English
      Yield: 10 servings
 
      3 pk Ladyfingers                         7 oz (2 bx) Pistachio Ins Pudding
      3 c  Milk                                1 pk Cool Whip (lg)
      4 ea Heath candy bars               
 
  Mix 2 (3-1/2 oz) boxes of instant pistachio pudding mix according to
  package directions using 3 cups of milk. Place half the ladyfingers in the
  bottom of a 9" X 13" glass dish. Add half the pudding and half the Cool
  Whip. Repeat layers. Crumble 3-4 Heath bars over top. Refrigerate. Mrs.
  James Hopkins
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Festive Pudding
 Categories: Desserts, English
      Yield: 8 servings
 
    1/2 c  Brown sugar                       1/2 c  Broken nut meats
  1 1/4 c  Flour                               1 c  White sugar
      1 ts Baking soda                       1/4 ts Salt
      1 cn (#2) fruit cocktail, drained   
 
  Mix nut meats and brown sugar and set aside. Mix remaining ingredients and
  spread into greased 9" X 9" pan. Sprinkle top with brown sugar/nut mixture.
  Bake at 350 degrees for 45 minutes. Serve topped with whipped cream or ice
  cream.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Frozen Graham Custard
 Categories: Desserts, English
      Yield: 8 servings
 
      2 ea Eggs                              1/2 c  Sugar
      1 ts Vanilla                             2 ts Lemon juice
  1 1/3 c  Evaporated milk, chilled          3/4 c  Graham cracker crumbs
 
  Grease refrigerator freezing tray thoroughly. Coat sides and bottom of tray
  with half the graham cracker crumbs, reserving the remainder for topping.
  Beat eggs. Add sugar and vanilla. Continue beating until sugar is
  dissolved. Add lemon juice to chilled milk and whip until stiff. Fold in
  egg mixture, pour at once into freezing tray and sprinkle remaining cracker
  crumbs over top. Freeze until firm. Cut into squares. Mrs. H. Alexander
  Perry
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pineapple Casserole
 Categories: Desserts, English
      Yield: 10 servings
 
    1/4 lb Butter or margarine               3/4 c  Sugar
      4 ea Eggs, beaten                        1 cn Crushed pineapple, drained
      5 ea Slices cubed white bread       
 
  Cream butter and sugar. Add eggs. Fold in crushed pineapple and bread. Bake
  in buttered bread pan at 350 degrees for 40-60 minutes. Mrs. William Buffum
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Creme Brulee
 Categories: Desserts, English
      Yield: 4 servings
 
      4 ea Egg yolks                           3 tb Sugar
      1 x  Pinch salt                          2 c  Table cream
      1 ts Vanilla                             1 x  Fresh sliced peaches
      1 x  Fresh strawberries             
 
  Beat egg yolks until slightly thickened. Gradually add sugar and a pinch of
  salt. Scald table cream and pour slowly into egg mixture, stirring. Add
  vanilla and pour into baking dishes. Set them in a pan with 1" of water and
  bake at 350 degrees for 45 mins to 1 hour. Test with clean knife. Can be
  prepared a day ahead. Sprinkle top with sugar and/or top with fresh sliced
  peaches or strawberries. Mrs. Brice McAdoo Clagett
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: London Town Gratitude Punch
 Categories: Beverages, English
      Yield: 1 servings
 
      1 c  Tang                              1/2 c  Sugar
    2/3 c  Instant tea powder                  3 oz Pkg Wyler lemonade mix
    1/2 ts Ground cinnamon                   1/4 ts Ground cloves
 
  Combine all ingredients. Use two tablespoons per cup of boiling water. 2 oz
  rum may optionally be added per cup. Mrs. Robert F. Lewis
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: English Toffee
 Categories: Desserts, Candies, English
      Yield: 1 servings
 
      2 c  Sugar                               1 c  Butter
      2 tb Vinegar                           1/4 c  Safeway gourmet golden syrup
    1/4 c  Water                          
 
  Combine all ingredients in large saucepan. Bring to a boil, stirring until
  all dissolved, then boil without stirring until the mixture is dark golden.
  Test by spooning a few drops into a cup of cold water. The toffee is done
  when it hardens at once into a crisp ball. Take off heat and pour into a
  flat oiled pan to make a layer about 1/2 inch thick. When toffee is tepid,
  score into squares, and when cool break with a hammer and store in an
  airtight container. Makes about 1.5 pounds. Mrs. Thomas H. Morton
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Quick Pots de Creme
 Categories: Desserts, English
      Yield: 5 servings
 
      1 c  Milk                                6 oz Semi-sweet chocolate bits
      1 ea Egg                                 2 tb Sugar
      1 ts Rum                                 1 x  Pinch salt
 
  Heat milk to boiling point. Place all other ingredients in an electric
  blender, and add hot milk. Blend at low speed one minute. Stir with a
  rubber spatula to remove bubbles. Pour into pot de creme cups and chill
  several hours before serving. Mrs. Thomas H. Morton
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: My Favorite Ice Box Cookies
 Categories: Desserts, Cookies, English
      Yield: 1 servings
 
      1 lb Dark brown sugar                  1/2 lb Butter
      1 ea Egg                                 1 ts Vanilla
      2 pk English walnuts,chopped fine        2 c  Sifted flour
 
  Cream butter and sugar. Add egg, vanilla, and walnuts. Beat by hand until
  well mixed. Add flour. Make into one or two rolls and refrigerate. When
  ready to bake, cut in thin slices (size and thickness of half dollar). Bake
  at 350 degrees for 4 minutes. Watch carefully as they tend to burn easily.
  Cool 30 seconds before removing from cookie sheet. Mrs. Henry D. Chaplin
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Golden Sugar Cookies
 Categories: Desserts, Cookies, English
      Yield: 1 servings
 
  2 1/2 c  Sifted flour                      1/2 ts Vanilla
      1 ts Baking soda                         1 ts Lemon flavoring
      1 ts Cream of tartar                     2 c  Sugar
    1/4 ts Salt                                2 ea Egg yolks
      1 c  Butter                         
 
  Sift the first 4 ingredients together. Cream butter and extracts together
  until butter is softened. Add sugar gradually, creaming until fluffy after
  each addition. Add yolks one at a time, beating well after each addition.
  Add dry ingredients in 4ths, beating until just blended. Make balls (1
  inch), about 2 inches apart on ungreased sheets. Bake at 350 degrees for 10
  minutes or until golden brown. Mrs. William W. LaViolette
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Overnight Cookies
 Categories: Cookies, Desserts, English
      Yield: 1 servings
 
      2 c  Sugar                           1 1/2 c  Melted butter
  4 1/2 c  Flour                               2 ts Baking powder
      3 ea Eggs                                1 x  Vanilla (optional)
 
  Combine sugar with melted butter. Sift flour and baking powder. Add eggs
  alternately with flour to creamed mixture of butter and sugar. Add vanilla
  if desired. Divide dough into 4 parts. Add one of the following to each
  part: 1/2 c coconut 1/4 c peanut butter or nuts 1/2 c dates 1 t ea.
  cinnamon and nutmeg Roll dough separately in wax paper or put in molds.
  Chill in refrigerator. Slice and bake 7-10 minutes at 400 degrees. Mrs.
  James W. Wilson
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Tarragon Sauce
 Categories: Sauces, English
      Yield: 1 servings
 
    1/4 lb Butter                              1 ts Fresh lemon juice
      1 tb Tarragon vinegar                    1 ts White wine
 
  Combine ingredients, heat, and serve over crabcakes (see separate recipe).
  Chopped parsley and chives may be added if desired. Mrs. Jack Beasley
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Oysters and Artichoke Casserole
 Categories: Fish, Main dish, English
      Yield: 10 servings
 
      2 pk Frozen artichoke hearts           1/2 lb Mushrooms, sauteed in butter
      1 qt Large oysters                     1/4 lb Butter
      1 ea Bunch green onions, minced        1/2 c  Fresh parsley, minced
    1/2 c  Browned flour                       1 x  Dry white wine
      2 tb Lemon juice                         1 ea Thinly sliced unpeeled lemon
      1 ea Pinch thyme, salt, pepper           1 x  Paprika, cayenne pepper
 
  Cook artichoke hearts as directed on package. Place in a flat, buttered
  casserole. Cover with sauteed mushrooms. Cook oysters in their liquid until
  edges begin to curl. Drain thoroughly in colander, reserving liquid. Melt
  butter and sautee onion until tender; add parsley and cook a minute. Add
  flour, stirring until smooth. Add enough white wine to oyster liquid to
  make 1 1/2 cups. Add seasonings and stir constantly until thick. Add
  oysters and spoon mixture over artichokes and mushrooms. Arrange lemon
  slices over top; add a dash or two of paprika  and bake at 350 degrees
  about 10 minutes or until bubbling. Mrs. Maynard C. Nicholl
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Oyster Stew
 Categories: Fish, Soups, Appetizers, English
      Yield: 6 servings
 
      1 pt Shucked oysters, with liquor        1 qt Milk
    1/4 c  Butter                              1 x  Salt/pepper to taste
      1 x  Seafood seasoning (optional)   
 
  Cook oysters in their liquor until edges just begin to curl. Add milk,
  butter, salt and pepper. Heat slowly, being careful to NOT boil. Serve
  immediately (for an extra "zip", sprinkle seafood seasoning on each
  serving).
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Grilled Shrimp
 Categories: Fish, Main dish, English
      Yield: 4 servings
 
      2 lb Large shrimp                      1/4 c  Fresh parsley
      1 c  Olive oil                           1 tb Oregano
      4 tb Lemon juice                         1 tb Chopped garlic
      4 x  Drops hot sauce                     1 ts Salt
      1 tb Tomato paste                        1 x  Pepper to taste
 
  Combine all ingredients in a glass dish. Marinade 2 hours at room
  temperature. Broil 3-4 inches from heat for 3 minutes. Turn and broil more.
  Shrimp can be served over rice with green salad and Italian bread. Mrs.
  Robert F. Lewis
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Shrimp and Rice Casserole
 Categories: Fish, Main dish, English
      Yield: 5 servings
 
  1 1/2 lb Cooked shrimp                       2 c  Cooked rice
      1 pt Light cream                         1 ts Butter
      8 tb Catsup                              3 tb Worcestershire sauce
    1/4 ts Tabasco sauce                  
 
  Place rice, cream, and seasonings in pan and bring to boil. Add shrimp and
  cool. Refrigerate overnight. Turn into greased casserole and bake at 350
  degrees for 45 minutes or until nearly firm. Mrs. William W. LaViolette
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Simple Scallops Supreme
 Categories: Fish, Main dish, English
      Yield: 6 servings
 
      2 lb Scallops                            4 oz Canned mushrooms
      1 cn (10 oz) Cream mushroom soup       1/4 c  Sherry
    1/2 ts Tarragon                            1 x  Bread crumbs (topping)
      1 x  Grated cheese (topping)        
 
  Combine all ingredients except toppings, cutting large scallops in half,
  and place on individual baking shells or a shallow rectangular casserole
  dish. Sprinkle with medium layers of bread crumbs and grated cheese. Bake
  at 350 degrees for 1 hour. Mrs. Robert F. Lewis
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Sour Cream Dressing
 Categories: Salads, English
      Yield: 1 servings
 
      2 ea Eggs, hard boiled                 1/2 pt Sour cream
      2 ea Spring onions                       3 tb Vinegar (4?... to taste)
    1/2 ts Dry mustard                       1/2 ts Salt
      1 tb Sugar                               1 x  Red pepper or paprika
 
  Mash egg yolk, add salt and mustard, sugar and paprika or red pepper. Add
  sour cream and enough vinegar to make it thick and soupy. Chop and add egg
  whites and chopped spring onions. Especially good over Spring leaf lettuce.
  Mrs. Brice McAdoo Clagett
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Fresh Spinach Salad
 Categories: Salads, English
      Yield: 1 servings
 
      2 tb Caesar salad dressing               4 tb Cottage cheese
      1 x  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. Mrs. John P. Elberti
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Calico Salad
 Categories: Salads, English
      Yield: 1 servings
 
    1/2 c  Sugar                             1/2 ea Green pepper, chopped
    1/2 c  Salad oil                           1 ea Med. onion, chopped or rings
    1/2 c  Vinegar                             1 cn Cut green beans
      1 ts Salt                                1 cn Red kidney beans
    1/2 ts Pepper                              1 cn Yellow wax beans
 
  Wash and drain kidney, green, and wax beans. Add chopped pepper and onion.
  Mix sugar, oil, vinegar, salt and pepper. Pour over salad. Chill. Mrs. John
  P. Elberti
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Green and Gold Bean Salad
 Categories: Salads, English
      Yield: 6 servings
 
      1 cn (1lb) cut grn beans, drained        1 cn (1lb) cut wax beans, drained
      1 c  Diced celery                        1 ts Dillweed
    1/2 c  Bottled creamy onion dressng      1/4 c  Slivered almonds (optional)
    1/2 c  Salad croutons                 
 
  Mix drained beans, celery and dill, and chill. Just before serving add
  nuts, croutons and dressing. Mrs. Harold T. Cook
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Five Cup Fruit Salad
 Categories: Salads, English
      Yield: 8 servings
 
     11 oz Can mandarin oranges, draind   13 1/2 oz Can pineapple chunks, draind
    1/2 c  Juice from pineapple            1 1/2 c  Miniature marshmallows
      2 c  Sour cream                      3 1/2 oz Flaked coconut
      1 x  Grapes/cherries for garnish    
 
  Combine all ingredients except garnish, and chill several hours or
  overnight. Serve on lettuce cups garnished with grapes or cherries. Mrs.
  Robert F. Lewis
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Strawberry Jello Salad
 Categories: Salads, English
      Yield: 8 servings
 
      1 pk Strawberry Jello                    2 c  Boiling water
      3 ea Bananas, mashed                     1 cn (lg) crushed pineapple
     30 oz Frozen strawberries, undrain        1 pk Sour cream, large
 
  Mix Jello and 2 cups boiling water and let cool. Add mashed bananas,
  pineapple, and undrained frozen strawberries. Put half the mixture into 13"
  X 9" X 2" pan and chill 30-45 minutes. Spread sour cream on top. Add
  remaining fruit & Jello mixture, chill, and cut into squares. Mrs. H.
  Alexander Perry
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Lime Velvet Salad
 Categories: Salads, English
      Yield: 4 servings
 
      1 pk Lime Jello                          1 c  Boiling water
      3 oz Pkg cream cheese                  2/3 c  Crushed pineapple, w/juice
    1/2 c  Celery, chopped fine              1/4 c  Chopped nuts
    1/2 c  Heavy cream, whipped                1 x  Cherries (optional garnish)
 
  Dissolve gelatin in boiling water. Add chunks of cream cheese. Using mixer,
  beat at medium speed until well blended. Chill until slightly congealed.
  Add pineapple, celery and nuts. Fold in whipped cream. Pour in 3 cup mold
  and let set. Turn out on lettuce leaf and garnish with cherries if desired.
  Mrs. John P. Elberti
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Double Raspberry Salad
 Categories: Salads, English
      Yield: 8 servings
 
      1 pk Raspberry Jello                     1 c  Boiling water
      1 pk Frozen raspberries                  1 cn Whole cranberries
 
  Dissolve Jello in boiling water. Mix in raspberries and cranberries. Chill
  until firm. Mrs. Harold T. Cook
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Clam Chowder
 Categories: Soups, Fish, Appetizers, English
      Yield: 4 servings
 
      1 qt Steamed softshell clams             1 ea Onion
      3 ea Medium potatoes, diced              2 tb Chopped parsley
    1/4 lb Butter                              2 c  Milk
      1 x  Salt/pepper to taste           
 
  Melt butter, add onion and cook until tender but not brown. add potatoes
  and just enough water to cook potatoes. When potatoes are tender add
  parsley, salt and pepper, and clams with their juice. Just before serving
  add 2 cups milk and heat but do NOT boil. Mrs. William McG. Harlow
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Gazpacho
 Categories: Soups, Appetizers, English
      Yield: 4 servings
 
      1 ea Clove garlic, peeled                1 ea Slim cucumber, peeled/cut
      4 ea Ripe tomatos cut in eighths       1/2 ea Green pepper, seeded/sliced
      1 ts Salt                              1/4 ts Pepper
    1/2 ea Small onion, peeled/sliced          2 tb Olive oil
      3 tb Wine vinegar                      1/2 c  Ice water
 
  Put all ingredients into container of electric blender in order listed.
  Cover and blend at high speed 5-10 seconds or until ingredients are finely
  chopped. Chill thoroughly and serve. May be served with side dishes of
  chopped cucumber, green onion, green pepper, tomatoes, croutons. Mrs.
  Harold T. Cook
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Libby's Jeweled Relish
 Categories: Spreads, English
      Yield: 1 servings
 
      1 cn Undrained sauerkraut (lg)           2 c  Celery, chopped
      1 c  Choppd salad olive w/pimento      1/2 c  Honey
      1 x  Grn pepper, chopped-optional        1 x  Carrot, grated - optional
      1 x  Dill or garlic - optional      
 
  Combine all ingredients. Allow to blend 8 to 10 hours. Chill. Mrs. James W.
  Wilson
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cranberry relish
 Categories: Spreads, English
      Yield: 1 servings
 
      1 pk Fresh cranberries                   2 ea Oranges, medium
      2 c  Sugar                               1 c  English walnuts, well broken
 
  Segment and seed oranges, removing all membranes. Grind cranberries and
  oranges together. Add sugar and nuts. Mix well and refrigerate to chill.
  May be served immediately, but taste is improved if allowed to blend one
  day. Will keep approximately 2 weeks if kept refrigerated in glass
  container. Mrs. Nicholas J. Constantine
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chili Sauce
 Categories: Spreads, English
      Yield: 6 servings
 
     13 lb Tomatoes                            1 tb Dry mustard
      1 lb Celery                              2 ea Sticks cinnamon
      1 qt Sm onions, chopped                  2 lb Brown sugar
      3 ea Green peppers                     1/4 c  Salt
    1/2 tb Ground cloves                       1 qt Cider vinegar
 
  Scald, then peel tomatoes; cook 15 minutes. Drain off half juice. Chop
  remaining vegetables; add tomatoes; simmer about 90 minutes. Tie spices in
  cloth bag. Add bag of spices and remaining ingredients to tomato mixture.
  Continue cooking 90 minutes. Remove bag of spices; seal mixture in hot,
  sterilized jars. Makes 6 pints.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cream Biscuits
 Categories: Breads, English
      Yield: 1 servings
 
      4 c  Flour                               1 ts Salt
      3 ts Cream of tartar                 1 1/2 ts Baking soda
    1/4 c  Butter                              2 c  Cream or "Half and Half"
 
  Sift dry ingredients. Cut in 1/4 cup of butter. Add the cream. Roll out on
  a floured board. Cut with a 2-inch cutter. Bake on an ungreased pan in a
  hot oven of 400 degrees for 12 to 15 minutes or until golden brown. Mrs.
  William C. Edmonston
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Sweet Potato Biscuits
 Categories: Breads, English
      Yield: 1 servings
 
      1 c  Flour                               1 c  Sweet potatos, cooked/mashed
      1 x  Salt                            2 1/2 ts (to 3) baking powder
      3 tb Sugar (or more, to taste)         1/4 c  Shortening
 
  Sift dry ingredients. Add shortening and potato and mix thoroughly. Knead
  dough; cut with biscuit cutter (you may need more flour, as dough is
  sticky). Bake in 400 degree oven 12 to 15 minutes. Mrs Harold T. Cook
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Corn Fritters
 Categories: Breads, English
      Yield: 16 servings
 
  1 1/2 c  Sifted flour                    1 1/2 ts Baking powder
      1 ts Salt                               16 oz Can cream style corn
      1 ea Egg, slightly beaten                1 c  Corn oil
      1 x  Powdered sugar                 
 
  Sift together dry ingredients. Mix together corn and egg. Add dry
  ingredients. Stir slowly. Heat oil in large skillet over medium heat. Drop
  batter by tablespoonfuls into hot oil, one layer at a time. Fry about 2
  minutes on each side until golden brown. Drain on absorbent paper, and dust
  with powdered sugar if desired. Makes 16 fritters. Mrs. John P. Elberti
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Warm Springs Fried Bread
 Categories: Breads, English
      Yield: 6 servings
 
      3 c  Sifted all-purpose flour            1 tb Butter
      2 ts Baking powder                     3/4 c  (to 1c) Warm milk
      1 ts Salt                                2 tb Melted butter
      1 ts Sugar                               1 x  Fat for deep frying
 
  Combine dry ingredients; cut in butter. Add enough warm milk to make a soft
  dough, easy to handle. Knead on floured board until dough is very smooth
  and soft but elastic. Do not use a lot of extra flour. Divide dough into
  6-8 balls and brush the tops with melted butter. Cover and let stand 30-45
  minutes. Pat out each ball into a round, 5 or 6 inches in diameter and 1/4
  inch thick. Fry in deep fat (preheated to 365 degrees). Dough should rise
  immediately to surface. Cook until brown on one side, turn, and brown on
  other side being careful to not pierce crust. Drain on absorbent paper and
  serve hot. Mrs. Bernard Mahon
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Frances Cook's Bread & Rolls
 Categories: Breads, English
      Yield: 24 servings
 
    3/4 c  Milk                                1 ea Fresh cake yeast
    1/4 c  Sugar                               3 tb Shortening
      1 ts Salt                                1 ea Egg
  3 1/2 c  Flour                             1/4 c  Lukewarm water
 
  Scald milk and pour over sugar, shortening, & salt. Let it cool to lukewarm
  while softening yeast in a small bowl with the warm water. When soft, add
  the egg and beat together slightly. Pour the yeast/egg mixture into the
  milk mixture and stir them together.
  The flour may be sifted or poured into the liquid. With a large spoon, stir
  until flour/milk is well mixed. You should have a firm, but not stiff
  dough. Without removing it from the bowl, cover the dough with a plate or
  towel and set aside to rise until double in bulk (about 2 hrs depending on
  the temperature in the kitchen). Instead of letting the dough rise at this
  point you may put it in the refrigerator and use it later, or the next day.
  Watch to make sure it doesn't spill out of the bowl. If it starts to spill
  before you're ready to use it, punch it back down. Refrigerated dough is
  easier to handle but takes longer to rise.
  BREAD: If you want to make bread, dump the dough out of the bowl onto a
  floured surface and with more flour as needed to keep it from sticking,
  knead it until springy and easy to handle. This dough does not require a
  lot of kneading; only enough to make it easy to handle. For 2 medium size
  loaves cut the dough in half and knead/shape each into loaves and put into
  greased baking pans. Allow about 2 hours for the dough to double again.
  Bake in a 375 degree oven until lightly browned on top (if uncertain
  whether or not bread is done, tip out of pan and see if bottom is browned
  too).
  ROLLS: To make rolls, work and knead dough until springy and easily
  handled. Roll out with a rolling pin and cut with a biscuit cutter and fold
  over and place on a greased cookie sheet (Parkerhouse rolls), or break
  dough into small pieces, make into little balls and place 3 in each section
  of a greased muffin pan (Cloverleaf rolls).
  SWEET ROLLS: For Christmas bread or sweet rolls, roll out dough as for
  Parkerhouse rolls, except trying to make an oblong instead of a round.
  Spread it with raisins and sprinkle with cinnamon and sugar. Dot with
  butter and roll as for a jelly roll. Slice and place on a greased pan or
  make into a circle and make slashes through the dough at intervals. Let
  rise and bake as for loaves. Top with an icing made of confectioners'
  sugar, melted butter, milk, and vanilla or rum flavoring and drizzle over
  the bread or rolls while hot. Decorate with nuts or fruits.
  If you want to make a whole wheat bread, use half white and half whole
  wheat flour, and use brown sugar instead of white. The amounts above will
  yield 1 large or 2 medium loaves of bread, or 2 dozen large rolls.
  Mrs. Harold T. Cook
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Whole Wheat Batter Bread
 Categories: Breads, English
      Yield: 1 servings
 
      8 c  Whole wheat flour                   4 tb Honey-molasses
      3 tb Wheat germ                      3 1/2 c  Very warm water
      3 tb Soya flour                          3 c  Corn oil
      3 pk Yeast                               2 tb Salt
 
  This recipe is for 2 loaves of bread. If one loaf is desired, use 2
  packages yeast instead of 3 and cut all other ingredients in half. Wheat
  germ and soya flour may be omitted. Put flour in oven to warm, at lowest
  heat. In a VERY large bowl, dissolve yeast in 3/4 cup of very warm water.
  Add honey to yeast. Coat loaf pans well with margarine and flour. Add oil,
  2-1/2 cups warm water, and 2T salt yeast. Add about 4c flour mixture and
  beat at medium speed for 2 minutes. Gradually add more flour, beating well.
  Dough should be sticky - if runny, add more flour. Put in pans, smoothing
  top and making sure dough is pushed into corners. Cover with hot, wet towel
  and let rise in warm place. Check bread in about 20 minutes and keep
  checking to be sure dough doesn't rise over lip of pan. When dough has
  risen ALMOST to lip of pan, bake at 450 degrees for about 40 mins. Remove
  from pan immediately and cool on rack. Mrs. William W. LaViolette
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Corn Lightbread
 Categories: Breads, English
      Yield: 1 servings
 
      2 c  Cornmeal                            1 c  All purpose flour
    1/2 c  Sugar                               1 ts Baking soda
      1 ts Salt                                2 c  Buttermilk or sour milk
      3 tb Oil or bacon drippings         
 
  Combine dry ingredients; blend in milk and oil. Spoon into lightly greased
  9" X 5" loaf pan. Let stand 10 minutes. Bake at 375 degrees for 35-40 mins;
  let cool 5 mins before removing from pan. Mrs. William LaViolette
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pancakes
 Categories: Breads, English
      Yield: 4 servings
 
      3 c  Flour                               1 tb Sugar
      4 ts Baking powder                       1 ts Salt
      1 ea Egg                                 4 tb Shortening
  1 1/4 c  Milk                           
 
  Sift dry ingredients together twice. Mix with wooden spoon. Add egg,
  shortening, and milk to make a smooth batter. Makes light, thick pancakes.
  Mrs. J. Howard Beard
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Angel Biscuits (no rising necessary)
 Categories: Breads, English
      Yield: 1 servings
 
      1 ea Cake yeast                          3 ts Baking powder
      2 tb Lukewarm water                      4 tb Sugar
      5 c  Plain flour                         1 ts Salt
      1 ts Soda                                1 c  Shortening
      2 c  Buttermilk                     
 
  Dissolve yeast in water. Into a bowl, sift flour with other dry
  ingredients. Cut in shortening, add buttermilk, then add yeast mixture.
  Stir until all flour is dampened. Knead on floured board a minute, roll to
  desired thickness, and cut with a biscuit cutter. Bake at 400 degrees about
  12 minutes. Dough may be kept refrigerated and used about a week. Mrs.
  Leslie M. Smith
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Old Time Cornbread
 Categories: Breads, English
      Yield: 1 servings
 
      2 ea Eggs                            1 1/2 c  Buttermilk
      1 ts Salt                              3/4 ts Soda
  1 1/2 c  Cornmeal                            3 tb Lard, melted
      1 c  Flour                          
 
  Beat eggs, milk, and lard together. Add remaining ingredients and mix well.
  Pour into greased 11" X 7" X 2" and bake in hot (400) oven about 30
  minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Miniature French Breakfast Puffs
 Categories: Breads, English
      Yield: 42 servings
 
    1/3 c  Soft shortening/butter mix        1/2 c  Sugar
    1/4 ts Nutmeg                              1 ea Egg
    1/2 c  Milk                            1 1/2 c  Sifted flour
    1/3 c  Butter, melted                  1 1/2 ts Baking powder
    1/2 c  Sugar                             1/2 ts Salt
      1 ts Cinnamon                       
 
  Heat oven to 350 degrees. Grease bottoms of 48 small muffin cups. Mix
  shortening, 1/2 c sugar, and egg thoroughly. Sift together flour, baking
  powder, salt and nutmeg.  Stir flour mixture and milk alternately into
  sugar/shortening mixture. Fill greased muffin cups 2/3 full. Bake 15
  minutes or until golden brown. Dip immediately in melted butter, then in
  mixture of cinnamon/sugar. Serve hot. Makes 3-1/2 to 4 dozen. Mrs. James
  Hopkins
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Irish Bread
 Categories: Breads, English
      Yield: 1 servings
 
    1/4 lb Butter                          2 1/2 ts Baking powder
    1/2 c  Sugar                             1/4 ts Salt
      2 ea Eggs                                1 c  Milk
  2 1/2 c  Flour                               1 c  Raisins
 
  Cream butter and sugar. Mix flour, salt, baking powder, and add to butter
  mixture alternately with milk. Add raisins. Pour into 8" X 8" pan. Bake at
  350 degrees one hour. Mrs. Bernard Mahon
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cheese Souffle
 Categories: Cheese/eggs, English
      Yield: 4 servings
 
  1 1/2 c  Milk                              1/2 c  Mild cheddar, shredded
    1/2 ts Salt                                3 ea Eggs, separated
    1/2 c  Cream of Rice                       2 tb Butter
      1 x  Grated Parmesan, optional      
 
  Combine milk and salt; scald. Sprinkle in Cream of Rice and cook, stirring
  constantly, for 1 minute. Remove from heat, cover, and let stand 4 minutes.
  Add butter and cheese; stir until melted. Beat egg whites until stiff but
  not dry. Beat egg yolks until lemon colored.  Gradually blend warm rice
  mixture into egg yolks. Fold in about 1/3 of beaten egg whites, then
  remainder. Pour into an unbuttered, 1-1/2 qt souffle or baking dish, OR,
  first lightly butter the souffle dish and dust with Parmmesian cheese.
  Sprinkle top lightly with Parmesan. Bake in preheated 325 degree oven until
  puffed and golden brown, about 40 minutes. Serve immediately. Mrs. William
  W. LaViolette
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Yule Log
 Categories: Appetizers, Cheese/eggs, English
      Yield: 1 servings
 
      8 oz Pkg cream cheese, softened          5 oz Bleu cheese spread
      3 tb Chopped sweet pickle relish         2 tb Instant minced onion
    1/2 c  Pecans, finely chopped         
 
  Blend cheeses, add pickle relish and onion. Shape into 10" X 2" roll; wrap
  in waxed paper. Chill 3-4 hours. Remove paper, roll in pecans, serve as
  spread with crackers. Mrs. Robert F. Lewis
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Fruited Cheese Log
 Categories: Appetizers, Cheese/eggs, Fruits, English
      Yield: 1 servings
 
    1/2 c  Dried apricots                      1 ts Poppy seed (optional)
      1 lb Monterey Jack cheese, shred       1/2 ts Seasoned salt
    1/3 c  Golden raisins                      8 oz Cream cheese, softened
    1/3 c  Dates, chopped                    1/3 c  Dry sherry
      1 x  Walnuts, chopped                    1 x  Cherries, grapes for garnish
 
  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. Mrs. Stanley
  Nesbitt
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cheese puffs
 Categories: Cheese/eggs, English
      Yield: 4 servings
 
      8 ea Slices white bread                  2 c  Milk
      8 oz Old English cheese slices         1/2 ts Pepper
    3/4 ts Dry mustard                       1/4 c  Butter, melted
      1 ts Salt                                3 ea Eggs
 
  May be prepared the day before. At least 4 hours before cooking, trim
  crusts and cut bread into 1" squares. Cut cheese into bite size pieces. In
  large greased casserole, alternate layers of bread and cheese. Pour melted
  butter over top. Beat eggs well, stir in salt, pepper, mustard and milk.
  Combine thoroughly. Pour over casserole. Cover and refrigerate. One hour
  before serving, bake at 350 degrees, 30 minutes covered, then 30 minutes
  uncovered until top is golden and puffy. Mrs. William W. LaViolette
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Blender Souffle
 Categories: Cheese/eggs, English
      Yield: 4 servings
 
      8 oz Sharp cheddar cheese                1 ts Salt
     10 ea Slc bread, buttered/cubed           4 ea Eggs
      2 c  Milk                                1 ts French cream mustard
 
  (May substitute 1/2 t dry mustard) Cut cheese into pieces. Combine all
  ingredients in blender. Turn on high speed until thoroughly mixed. Bake in
  greased, uncovered, 1-1/2 qt casserole for 1 hour at 350 degrees. Mrs. R.
  Gamble Mann
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cream Cheese Sauce
 Categories: Sauces, Cheese/eggs, English
      Yield: 1 servings
 
      8 oz Cream cheese                        1 x  Cream to thin
      1 x  Celery salt                         1 x  Tobasco
      1 x  Onion juice or powder               1 x  Worcestershire sauce
 
  Add enough cream to cream cheese to thin. Season to taste. Mrs. R. Gamble
  Mann
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Eggs Baked in Sour Cream
 Categories: Cheese/eggs, English
      Yield: 4 servings
 
  1 3/4 c  Sour cream                        1/2 c  Dry bread crumbs
    1/4 c  Butter                              6 ea Eggs
      1 x  Parmesan cheese, grated        
 
  In shallow casserole put half the crumbs, 1 1/2 c sour cream, and half the
  butter. Slide raw eggs into this. Cover with remainder of ingredients and
  sprinkle with freshly grated Parmesan cheese. Bake about 20 minutes or
  until eggs set, at 350 degrees. Mrs. James Olfson
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Asparagus Strata
 Categories: Vegetables, English
      Yield: 4 servings
 
      1 cn Asparagus, pieces or spears         4 ea American cheese slices
      8 ea Bread slices, thin                  4 ea Eggs
      4 c  Milk                              1/2 ts Salt
    1/2 ts Dry mustard                       1/2 ts Pepper
 
  Place 4 slices of bread, with crusts removed, into greased 8" X 8" X 2"
  pan. Put slice of cheese on each piece of bread, then place asparagus
  evenly on top of cheese. Top each with another slice of bread. Mix egg,
  milk, salt, pepper, and mustard and pour over bread. Let refrigerate
  overnight. Sprinkle top with additional grated cheese and bake at 350
  degrees for 45-50 minutes or until custard is set (knife comes out clean
  when inserted). As a variation, use ham slices instead of asparagus and top
  with corn flakes and 4T melted butter. Mrs. Harold T. Cook
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Sweet-Sour Carrots
 Categories: Vegetables, Spreads, English
      Yield: 6 servings
 
      1 pk Frozen sliced carrots               1 ea Green pepper, lg, diced
      1 ea Onion, lg, diced                    1 cn Condensed tomato soup
      1 c  Sugar                             1/2 c  Vinegar
    1/2 c  Oil                                 1 ts Pepper
      1 ts Salt                                1 ts Dry mustard
 
  Cook 1 bag of frozen sliced carrots in salted water until just tender.
  Combine with green peppers and onions. Simmer remaining ingredients
  together until flavors blend. Pour over carrot mixture. Serve hot, or may
  be chilled and served as a relish. Will keep, covered, in refrigerator
  several days. Mrs. Harold T. Cook
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Corn Pudding
 Categories: Vegetables, English
      Yield: 4 servings
 
      2 tb Cornstarch                          1 cn Cream style corn (#2)
      6 ea Eggs                                3 c  Canned milk
      1 tb Sugar                               1 x  Salt, pinch
 
  Mix cornstarch with 2T water to make a smooth paste. Add to #2 can of cream
  style corn (2-3 ears of fresh corn may be used when available). Beat eggs
  and add 3 c canned milk, 1T sugar, and salt to taste. eat together and add
  to corn mixture. Pour into greased casserole or flat pan. Bake in slow (300
  degree) oven until consistency of custard, 50-60 minutes, until knife comes
  out clean when inserted. Mrs. Leslie M. Smith
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Green Bean Casserole
 Categories: Vegetables, English
      Yield: 4 servings
 
      1 cn Green beans, french style           1 cn Cream of mushroom soup
      1 cn Onion rings                    
 
  In casserole dish mix beans and soup. Top with onion rings. Heat in
  moderate oven for 20 minutes. Mrs Robert F. Lewis
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Escalloped potatoes
 Categories: Vegetables, English
      Yield: 8 servings
 
      6 c  Potatos, raw, sliced thin           3 tb Butter
      3 tb Flour                           1 1/2 c  Milk
      1 ts Salt                                1 x  Cayenne
      1 c  Velveeta, grated                  3/4 c  Gn pepper/pimento mix grated
 
  For sauce: In a saucepan, melt butter, then blend in flour. Cook over
  moderate heat and slowly stir in milk. Season with salt & cayenne. Continue
  cooking until sauce is smooth and boiling. Reduce heat and add cheese,
  stirring, until cheese is blended. Add green pepper/pimento mixture, stir,
  and remove from heat. Grease a baking dish and fill with alternate layers
  of potatoes and sauce. Bake in moderate oven, 350 degrees, until potatos
  are done, about 1-1/2 to 2 hours. Potatoes may be turned with a spoon to
  ensure even cooking. Mrs Nicholas J. Constantine
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Stuffed Summer Squash
 Categories: Vegetables, English
      Yield: 1 servings
 
      1 x  Summer squash                       1 x  Yellow cheese, diced fine
      1 x  Cream or milk                       1 x  Salt & pepper
      1 x  Bread crumbs, fine                  1 x  Butter
 
  Depending on size of squash, allow 1/2 per person. Parboil whole squash in
  salted water until tender. Remove, slice in half lengthwise. Scoop out
  center of squash and place in bowl an equal amount of finely diced yellow
  cheese. Add a little cream or milk, salt & pepper lightly, and return to
  squash shell. Top with fine bread crumbs, dot with butter, and bake until
  cheese is melted.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Asparagus (Generic)
 Categories: Vegetables, Low-cal
      Yield: 1 servings
 
      1 x  Asparagus                       1 1/2 lb For 4 servings.
 
  Asparagus is low-calorie and spiked with vitamins A &b C. Allow about To
  Prepare: Break off tough ends as far down as stalks snap easily. For
  spears, tie with string. Or, cut each stalk into 1 inch pieces. Cooking
  Spears: In deep, narrow pan or asparagus pot, heat 1" salted water to
  boiling. Place asparagus upright in pot. Heat to boiling, reduce heat. Boil
  uncovered for 5 minutes. Cover and boil 2-3 minutes longer. Drain. Cooking
  pieces: Cook lower stalk pieces uncovered in 1" boiling water for 6
  minutes. Add tips, cover, and cook until tender, about 1-2 minutes. Drain.
  Steaming: Place steamer or basket in 1/2" water (water should not touch
  basket). Place asparagus in basket. Cover tightly and heat to boiling.
  Reduce heat and steam until tender, about 6 minutes. Microwave: Cover and
  nuke asparagus spears or 1" pieces and 1/4 c water in 2 qt casserole on
  high 4 minutes. Turn asparagus over. Cover and nuke until tender crisp,
  about 3 minutes longer. Let stand 1 minute and drain.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Asparagus With Toasted Pine Nuts & Lemon Vinaigrette
 Categories: Vegetables, Low-cal
      Yield: 4 servings
 
      1 lb Asparagus, fresh spears             3 tb Pine nuts
    1/4 c  Olive oil                           1 tb Lemon juice, fresh
      1 ea Clove garlic, crushed             1/2 ts Salt
    1/2 ts Basil, dried whole                1/2 ts Oregano, dried whole
      1 x  Pepper, freshly ground         
 
  Snap off tough ends of asparagus. Remove scales from stalks with knife or
  vegetable peeler, if desired. Place spears in a steaming rack over boiling
  water; cover and steam 4-5 minutes or until spears are crisp-tender.
  Transfer to a serving platter. Sautee pine nuts in a small skillet over
  medium heat 2-3 minutes, until browned. Set aside. Combine olive oil and
  remaining ingredients in a medium saucepan; stir with a wire whisk to
  blend. Cook over medium heat 2-3 minutes or until thoroughly heated,
  stirring constantly. Pour over asparagus. Sprinkle with pine nuts. Let
  stand to room temperature before serving.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Asparagus Won Tons
 Categories: Vegetables, Low-cal
      Yield: 4 servings
 
      1 x  Oil for deep frying                 1 ea Envelope veg soup mix
      1 c  Asparagus, finely chopped         1/4 c  Water chestnut, finely chopd
     20 ea Won Ton wrappers (3" sq)            1 x  Soy sauce, (optional)
 
  in uncovered electric skillet, heat 3/4 inch of oil to 360 degrees.
  Meanwhile, in medium bowl combine 1 envelope Instant Spring Vegetable Soup
  Mix, asparagus, and water chestnuts. Place 2 teaspoons of the mixture on
  the center of each Won Ton wrapper. Moisten corners with water, fold
  wrappers in half to form a triangle, and press edges to seal. Form Won Ton
  by bringing together two opposite points and overlapping; moisten
  overlapping points and press to seal well. Fry in hot oil until golden
  brown; drain. Serve, if desired, with soy sauce.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Asparagus Casserole
 Categories: Vegetables, Low-cal
      Yield: 4 servings
 
      2 c  Asparagus, fresh, 2" lengths        1 cn Cream of mushroom soup
      4 oz Mushrooms, sliced                   2 c  Cheddar cheese, grated
      1 cn French fried onion ring, 3oz   
 
  Butter a casserole dish. Put a layer of asparagus on bottom then add soup.
  Next add mushrooms and half the cheese. Add second layer of asparagus and
  end with a layer of cheese. Bake at 350 degrees for 30 minutes or until
  bubbly. Sprinkle onion rings on top and return to oven for 5 minutes more.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Curried Garlic Dip
 Categories: Appetizers, Dips
      Yield: 4 servings
 
      1 c  Plain Yogurt                        1 c  Sour Cream
      1 ts Dry Mustard                         2 ts Curry Powder
      2 ts Garlic Powder                  
 
  Add each ingredient in the order listed, blending constantly until all are
  well blended and the mixture is smooth.  Cover and chill. Makes about 2
  cups of dip. SUGGESTED DIPPERS: Zucchini, Mushrooms, Cherry Tomatoes, Deli
  Meats, Chicken Drumettes
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cayenne Mayonnaise Dip
 Categories: Appetizers, Dips
      Yield: 4 servings
 
  1 1/2 c  Mayonnaise                        1/2 c  Sour Cream
      1 x  Cayenne Pepper; To Taste       
 
  Blend all of the ingredients together until smooth.  Cover and chill. Makes
  about 2 cups of dip SUGGESTED DIPPERS: Seafood Chunks, Pineapple, Cherry
  Tomatoes, Rye Or Cheese Crackers
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Bye-Bye Birdy Curry Dip
 Categories: Appetizers, Dips, Fruits, Cheese/eggs, Vegetables
      Yield: 4 servings
 
      2 c  Water                           1 1/2 ts Lemon Juice
      1 ea Md Granny Smith Apple               1 c  Mayonnaise
      1 c  Celery; Finely Diced              3/4 c  Fresh Pineapple; Crushed, OR
  8 1/4 oz Pineapple;Crushed,Drain Well        2 ts Curry Powder
    1/2 ts Salt                              1/4 ts Black Pepper
    1/2 c  Cashews; Chopped                  1/4 c  Blue Cheese; Crumbled, *
 
  *  Use Gorgonzola cheese if available otherwise any blue-veined cheese
     will do.
  +++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Mix the water and lemon juice in a small bowl.  Slice the Granny Smith
  apple and put the slices into the lemon water to soak.  Set aside.  Put the
  mayonnaise into a serving bowl and add the celery, pineapple, curry powder,
  salt and pepper and blend well.  Fold in the cashews.  Remove the apple
  slices from the lemon water and dice.  Stir into the mixture and then stir
  in the Gorgonzola cheese, blending well.  Cover and chill. Makes about 2
  cups of dip. SUGGESTED DIPPERS: Pita Triangles, Bread Chunks, Radishes,
  Scallions, Turnips, Bell Peppers
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Creamy Purple Onion And Basil Dip
 Categories: Appetizers, Dips, Vegetables, Cheese/eggs
      Yield: 6 servings
 
      1 c  Cream Cheese; Softened            1/4 c  Fresh Basil; Chopped, OR
      4 ts Dried Basil; Crushed                1 c  Sour Cream
    1/4 c  Carrot; Shredded                  1/4 c  Purple Onion; Chopped
    1/4 ts Salt                              1/4 ts Black Pepper
 
  Beat the cream cheese to a smooth consistency, gradually adding the basil.
  Blend in the sour cream and add the remaining ingredients, blending well.
  Cover and chill. Makes about 2 1/2 cups of dip. SUGGESTED DIPPERS: Unsalted
  Potato Chips, Water Crackers, Green Bell Peppers, Mushrooms, Brussels
  Sprouts, Fennel, Smoked Deli Meats
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Splendiferous Guacamole Dip
 Categories: Appetizers, Dips, Vegetables
      Yield: 8 servings
 
      4 ea Ripe Avocados; Md.Lg.             1/4 c  Lime Juice
      2 c  Tomatoes; Fresh, Ripe, Diced        1 c  Yellow Onion; Diced
    1/4 ts Hot Sauce                         1/4 c  Fresh Cilantro; Chopped, OR
      4 ts Dried Cilantro; Crushed       

---------------------------------GARNISHES---------------------------------
      1 x  Cilantro                            1 tb Jalapeno Pepper; Diced
      1 x  Sour Cream                     
 
  Peel and pit the avocados, then coarsely mash them in a bowl with a fork.
  Mix in the lime juice, blending well.  Add the other ingredients one at a
  time, blending well after each addition, in the order given.  Garnish with
  sour cream and sprinkle a little cilantro on top.  May be served at room
  temperature or chilled. Makes about 5 1/4 cups of dip. SUGGESTED DIPPERS:
  Warm Tortilla Chips, Baby Corn, Black Olives, Jicama, Mushrooms
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Creamy Avocado With Bacon Dip
 Categories: Appetizers, Dips, Fruits, Vegetables, Meats
      Yield: 4 servings
 
      1 ea Ripe Avocado                      1/4 ts Onion Powder
    1/2 c  Sour Cream                          2 tb Bacon; Crumbled, 2 strips,OR
    1/4 ts Hot Sauce                           2 tb Imitation Bacon Bits
      1 ts Lemon Juice                         2 tb Cucumber; Finely Diced
 
  Pit, peel, and mash the avocado with a fork.  Blend in the lemon juice,
  blending well and then add the sour cream, blending well.  Mix in all the
  rest of the ingredients, blending well.  Cover and chill. Makes about 1 1/4
  cups of dip. SUGGESTED DIPPERS: Green Bell Pepper, Bok Choy, Celery, Pita
  Bread, Radishes, Aged Cheddar Cheese, Cheese Crackers
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Aztec Pyramid Avocado Dip
 Categories: Appetizers, Dips, Fruits, Cheese/eggs, Vegetables
      Yield: 8 servings
 
      3 ea Avocado; *                      1 1/3 oz Taco Seasoning Mix; 1 Pkg
      2 c  Sour Cream                          3 c  Fresh Tomatoes; Fine Chopped
      2 c  Cheddar; Sharp, Shredded          1/2 c  Black Olives; Sliced
      5 ea Green Onions; Sliced,Use All        2 tb Lemon Juice
      1 c  Cream Cheese; Softened         
 
  *    Use 3 California Avocados (dark skinned type) that have been peeled
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  LAYER 1: (Bottom)  Mash the avocados and blend in the lemon juice, mixing
  well, and spread evenly in a bowl or on a serving plate to the edges of the
  dish. LAYER 2: Beat the cream cheese until smooth and creamy. Blend in the
  sour cream, mixing well, and blend in the taco seasoning, blending well.
  Spread over the avocado layer. LAYER 3: Sprinkle the cheddar cheese over
  the cream cheese mixture. LAYER 4: Distribute the tomatoes over the cheddar
  cheese layer. LAYER 5: Spread the green onions over the tomato layer. LAYER
  6:  Top with the black olives. Serve at room temperature. Makes about 10
  1/2 cups of dip. SUGGESTED DIPPERS: Tortilla Chips, Bell peppers, Lobster,
  Jicama
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Neighbor's Cucumber-Dill Dip
 Categories: Appetizers, Dips, Vegetables
      Yield: 4 servings
 
      1 ea Cucumber; Md                    1 1/2 c  Mayonnaise
      2 ts Dried Dill; Crushed               1/4 c  Green Bell Pepper; Diced
    3/4 c  Sour Cream                          2 tb Fresh Dill; Chopped, OR
    1/4 ts White Pepper                   
 
  Peel, seed and finely dice the cucumber.  Using a colander, squeeze out any
  excess water from the cucumber chunks.  Place in a bowl and blend will with
  the pepper and dill.  Blend in the remaining ingredients and mix
  thoroughly.  Cover and chill. Makes about 3 cups of dip. SUGGESTED DIPPERS:
  Broccoli, Cauliflower, Radishes, Carrots, Onion Crackers
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Eggplant Caviar Dip
 Categories: Appetizers, Dips, Vegetables
      Yield: 6 servings
 
      1 ea Eggplant; Md, About 1 Lb.           2 tb Olive Oil
    1/2 ts Soy Sauce                           1 tb Lemon Juice
      1 ts Dried Basil; Crushed                2 tb Green Onion; Diced, Use All
      2 ea Cloves Garlic                       2 tb Fresh Parsley; Minced
      1 c  Fresh Tomato; Chopped               1 tb Fresh Basil; Chopped, OR
 
  Cut the eggplant in half lengthwise.  Bake, cut side down, on a greased
  cookie sheet at 400 degrees F. for 60 minutes.  As the eggplant cools,
  gently squeeze out the excess water.  Use a spoon to scoop pulp from the
  skin.  Place the pulp in a bowl and mash with a fork.  Using a garlic
  press, crush the garlic into the eggplant.  Add all of the other
  ingredients and blend well.  Cover and chill. Makes about 3 1/2 cups of
  dip. SUGGESTED DIPPERS: Sesame Crackers, Lavasch Crackers, Cocktail Rye
  Bread, Scallions, Bell Peppers
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Not Miss Lily's Olives Dip
 Categories: Appetizers, Dips, Vegetables, Cheese/eggs
      Yield: 4 servings
 
      1 c  Cream Cheese; Softened            1/2 ts Garlic Powder
    1/4 c  Black Olives; Chopped               2 tb Worcestershire Sauce
      1 ts Dried Parsley; Crushed              1 tb Paprika
      1 c  Sour Cream                          1 tb Fresh Parsley; Chopped, OR
 
  Beat the cream cheese to a smooth consistency.  Blend in the sour cream and
  then the remaining ingredients.  Blend well.  Cover and chill. Makes about
  2 1/4 cups of dip. SUGGESTED DIPPERS: Scallions, Jalapeno Peppers, Celery
  Root, Potato Chips, Duck Sausage
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Randy Red Salsa Dip
 Categories: Appetizers, Dips, Vegetables
      Yield: 4 servings
 
      2 c  Fresh Tomatoes; Diced             1/8 ts Salt
  1 1/2 ts Garlic; Minced                    3/4 ts Lime Juice
    1/4 ts Oregano; Dried                      1 tb Jalapeno Pepper, Coarse Chop
    1/4 c  Onion; Coarsely Chopped             1 tb Fresh Cilantro; Chopped
 
  Mix the tomatoes and onion, blending well.  Add all the other ingredients,
  blending well.  Let stand for 1 hour before serving for the flavors to
  meld.  May be served at room temperature or chilled. Makes about 2 1/4
  cups. SUGGESTED DIPPERS: Potato skins, Thick Green Bell Pepper Wedges,
  Oysters, Mushroom Caps
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Green Chili Salsa Dip (BEWARE VERY HOT)
 Categories: Appetizers, Dips, Vegetables
      Yield: 6 servings
 
     12 ea Tomatillos; *                   1 1/2 ts Garlic; Minced
      5 ea Jalapeno Peppers; **              1/2 ts Dried Tarragon; Crushed
  1 1/2 ts Fresh Tarragon; Chopped, OR       1/2 ts Salt
    1/2 ts Sugar                               3 tb Fresh Cilantro; Chopped
    1/8 ts Black Pepper                        2 tb Lime Juice
    1/2 c  Yellow Onion; Chopped               2 tb Olive Oil
 
  *    Tomatillos are Mexican green tomatoes in husks.  Remove the stems and
  **   Carefully split each pepper and remove the seeds.  Remember to wear
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Coarsely chop the tomatillos and place in a bowl.  Add all the other
  ingredients and mix well.  May be served at room temperature, or chilled.
  AGAIN BEWARE AS THIS DIP IS VERY VERY HOT!!!!!! Makes about 3 1/2 cups of
  dip. SUGGESTED DIPPERS: Corn Tortillas, Potato Skins, Celery, Jicama,
  Monterey Jack Cheese, Cheddar Cheese
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Sherried Cheddar Cheese Dip
 Categories: Appetizers, Dips, Vegetables, Cheese/eggs
      Yield: 4 servings
 
  1 1/2 c  Cheddar; Sharp, Shredded          1/4 ts Garlic Powder
    1/2 ts Hot Sauce                           1 tb Sherry
    1/2 c  Sour Cream                          1 tb Jalapeno Pepper; Chopped
 
  Blend the cheddar cheese and the sherry well.  Blend in the sour cream and
  then add all the rest of the ingredients.  Serve at room temperature. Makes
  about 2 cups of dip. SUGGESTED DIPPERS: Celery, Carrots, Radishes,
  Tomatoes, Polish Sausage, Cantaloupe, Crenshaw or Casaba Melon
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Hungarian Spiced Cheese Dip
 Categories: Appetizers, Dips, Vegetables, Cheese/eggs
      Yield: 2 servings
 
      1 c  Cottage Cheese                      1 ts Capers; Mashed
      1 ts Caraway Seeds                     1/2 c  Sour Cream
    1/2 ts Mustard; Dry                        2 tb Green Onion; Chopped,Use All
      2 ts Hungarian Paprika              
 
  Strain the cottage cheese in a colander to remove the excess water then
  cream in a blender or food processor or with an electric mixer.  Put into a
  bowl and add the paprika, caraway seeds, capers, mustard and green onion.
  Blend all of the ingredients together until almost smooth.  Blend in the
  sour cream.  Cover and chill. Makes about 1 3/4 cups of dip. SUGGESTED
  DIPPERS:  Chicken, String Beans, Cherry Tomatoes, Chili Peppers
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Tangy Blue Cheese Dip
 Categories: Appetizers, Dips, Vegetables, Cheese/eggs
      Yield: 4 servings
 
    1/2 c  Blue Cheese; Crumbled           1 1/2 c  Sour Cream
      1 ts Garlic; Minced                      2 ts Dried Chives; Crumbled, *
    1/8 ts Hot Sauce                           2 tb Fresh Chives; Finely Chopped
 
  *    Use the dried chives if the fresh is not available, otherwise omit.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Blend the blue cheese and sour cream thoroughly.  Add all the other
  ingredients, blending well.  Cover and chill. Makes about 2 cups of dip.
  SUGGESTED DIPPERS:  Carrots, Cherry Tomatoes, Pineapple, Apple, Pearapple,
  Cocktail Black Bread, Italian Or French Bread Chunks
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Garlic, Cheese, And Nut Dip
 Categories: Appetizers, Dips, Vegetables, Cheese/eggs
      Yield: 4 servings
 
      2 ea Garlic Cloves                     1/4 c  White Onion; Diced
    1/2 c  Sour Cream                      1 1/2 ts Curry Powder
  1 1/2 ts Paprika                             1 ts Dried Dill; Crushed
  1 1/2 ts Chili Powder                      1/3 c  Walnuts; Chopped
      1 c  Cheddar; Sharp, Shredded            1 tb Fresh Dill; Chopped, OR
    1/2 c  Cream Cheese; Softened         
 
  Crush the garlic with a garlic press and beat into the cream cheese until
  the mixture is smooth.  Blend in the sour cream.  Mix in the onion, spices,
  and dill, blending well.  Fold in the cheddar cheese and nuts. May be
  served at room temperature or chilled. Makes about 2 1/2 cups of dip.
  SUGGESTED DIPPERS:  Sesame Crackers, Celery, Radishes, String Beans
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Brandied Gorgonzola Dip
 Categories: Appetizers, Dips, Cheese/eggs
      Yield: 2 servings
 
    1/2 c  Gorgonzola Cheese                 3/4 c  Sour Cream
    1/4 ts White Pepper                      3/4 ts Brandy
 
  Blend the gorgonzola cheese and sour cream until smooth.  Add the remaining
  ingredients and blend well.  Cover and chill. Makes about 1 1/4 cups of
  dip. SUGGESTED DIPPERS: Cherry Tomatoes, Green Zucchini, Jicama, Pearapple,
  Anjou Pear, Nectarine
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Hickory-Smoked Cheese Dip
 Categories: Appetizers, Dips, Vegetables, Cheese/eggs
      Yield: 2 servings
 
      1 c  Cottage Cheese                    1/2 ts Salt; Hickory-Smoked
    1/4 ts Garlic; Minced                      1 tb Green Onion; Minced, Use All
    1/2 c  Sour Cream                     
 
  Blend the cottage cheese and sour cream until smooth.  Add the remaining
  ingredients blending well.  Cover and chill. Makes about 1 1/2 cups of dip.
  SUGGESTED DIPPERS:  Potato Chips, Water Crackers, Ham, Mushrooms, Snow Peas
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cottage Cheese Dip
 Categories: Appetizers, Dips, Vegetables, Cheese/eggs
      Yield: 4 servings
 
    1/4 c  Cucumber; Diced                   1/4 c  Green Onion; Diced, Use All
    1/4 c  Radish; Diced                     1/2 c  Cottage Cheese
    1/2 c  Sour Cream                        1/2 ts Celery Salt
    1/4 ts Black Pepper                   
 
  Mix the cucumber, green onion, and radishes together then blend in the
  cottage cheese and sour cream.  Add the celery salt and pepper blending all
  of the ingredients well.  Cover and chill. Makes about 1 3/4 cups of dip
  SUGGESTED DIPPERS:  Pita Bread Triangles, Potato Skins, Seafood, Turnips,
  Bok Choy
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Smooth And Spicy Boursin Cheese Dip
 Categories: Dips, Vegetables, Cheese/eggs
      Yield: 4 servings
 
    1/2 c  Butter; Softened                    2 ts White Onion; Finely Minced
      1 ea Garlic Clove;CrushedIn Press        2 tb Milk
      1 ts Italian Seasoning                   2 tb Walnuts; Minced
      1 c  Cream Cheese; Softened         
 
  Cream the butter and cream cheese together by hand and then blend in the
  garlic.  Blend until almost smooth.  Add the onion and Italian seasoning
  mixing well.  Blend in the milk and then blend in the walnuts.  Blend until
  thoroughly mixed.  Serve at room temperature. Makes about 1 3/4 cups of
  dip. SUGGESTED DIPPERS: Apples, Lavasch Crackers, Potato Chips, Broccoli,
  Cocktail Rye Bread, Dried Fruit
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Black Bean Dip
 Categories: Appetizers, Dips
      Yield: 4 servings
 
  1 1/2 c  Black Beans; Cooked               1/3 c  Carrot; Minced
    1/3 c  Celery; Minced                      1 ts Oregano; Dried
    1/2 ts Coriander; Ground                   1 ts Cumin; Ground
    1/4 ts Salt                              1/2 c  Sour Cream
      1 ts Dried Cilantro; Crushed, *    

----------------------------------GARNISH----------------------------------
      1 x  Fresh Cilantro; OR                  1 tb Garlic; Minced
      1 x  Parsley; Chopped                    1 tb Fresh Cilantro; Chopped, OR
 
  *  Use either the fresh leaves or the dried leaves for this recipe.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Coarsely mash half the beans by hand.  Add the remaining whole beans and
  all of the other ingredients, blending well.  Cover and chill.  Garnish
  with cilantro or parsley. Makes about 2 3/4 cups of dip. SUGGESTED DIPPERS:
  Bok Choy, Tortilla Chips, Corn Bread Croutons
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Garlicky Garbanzo Bean Dip
 Categories: Appetizers, Dips, Vegetables
      Yield: 6 servings
 
      3 c  Garbanzo Beans; Cooked            1/4 c  Water
    1/2 c  Tahini; Sesame Paste              1/3 c  Lemon Juice
      1 ts Cumin; Ground                 

---------------------------------GARNISHES---------------------------------
      1 x  Lemon Slices                    1 1/2 tb Garlic; Chopped
      1 x  Paprika                             1 tb Salt
      1 x  Parsley; Chopped                    2 tb Olive Oil
 
  Puree the beans with the water in a food processor or blender to the
  consistency of a smooth, mashed-potatolike paste.  (The beans can also be
  mashed with the water by hand)  Add the tahini, lemon juice, garlic, salt
  and cumin.  Continue mixing until light and fluffy.  Put into a serving
  bowl and swirl in the olive oil.  Sprinkle on paprika and garnish with
  lemon slices and chopped parsley.  Serve at room temperature. Makes about 4
  1/4 cups of dip. SUGGESTED DIPPERS: Pita Bread Triangles, Celery, Carrots,
  Fennel, Cheddar Cheese
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Domesticated Chick-Pea Dip
 Categories: Appetizers, Dips, Vegetables
      Yield: 6 servings
 
      6 ea Garlic Cloves                     1/4 ts Black Pepper
      1 c  Olive Oil                         1/2 c  Lemon Juice
      3 c  Chick-Peas; Cooked            

----------------------------------GARNISH----------------------------------
      1 x  Parsley; Chopped                    1 tb Salt
 
  Place the garlic, pepper, olive oil, lemon juice, and salt in a food
  processor or blender and puree until the garlic is finely chopped (if
  preparing by hand, finely dice and mash the garlic, then mix with the other
  ingredients).  Add the chick-peas and continue mixing to a smooth paste.
  Garnish with the chopped parsley.  Maybe served at room temperature or
  chilled. Makes about 4 1/2 cups of dip SUGGESTED DIPPERS: Pita Bread Or
  Toast Triangles, Scallions, Bland Water Crackers, Red Cabbage
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Artichoke Dip
 Categories: Appetizers, Dips, Vegetables, Cheese/eggs
      Yield: 4 servings
 
     14 oz Artichoke Hearts; 1 Cn, *         1/4 c  Parmesan Cheese; Grated
    1/4 c  Romano Cheese; Grated               1 c  Mozzarella Cheese; Shredded
      1 ea Garlic Clove; Small, Minced       1/2 c  Mayonnaise

----------------------------------GARNISH----------------------------------
      1 x  Paprika                        
 
  *    The artichoke hearts should not be marinated Artichoke Hearts.  Just
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Rinse and rain the artichoke hearts, then remove and discard the fuzzy
  chokes.  Chop the artichoke hearts.  Mix all of the ingredients, blending
  well and place in a greased 1 1/2 quart casserole.  Dust the top of the
  mixture lightly with paprika.  Bake at 325 degrees F. for 25 minutes and
  serve hot in a chafing dish. Makes about 3 cups of dip. SUGGESTED DIPPERS:
  French Or Italian Bread, Water Crackers, Snow Peas, Carrots, Salami Slices,
  Seafood Chunks
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Siam Chili Dipping Sauce
 Categories: Appetizers, Dips
      Yield: 2 servings
 
    1/3 c  Water                             1/3 c  White Vinegar
    1/3 c  Granulated Sugar                  1/2 ts Chili Paste With Garlic
    1/4 ts Salt                              1/2 ts Garlic; Minced
 
  In a heavy sauce (preferably enamel), bring the water to a boil.  Add the
  remaining ingredients and return to a boil.  Cook for 2 to 3 minutes or
  until the sugar is dissolved.  Serve hot. Makes about 1 cup of dipping
  sauce. SUGGESTED DIPPERS: Fried Wonton, Egg Rolls, Noodle Chips, Seafood
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Down And Dirty Apple Chutney Dip
 Categories: Appetizers, Dips, Fruits
      Yield: 2 servings
 
      1 c  Chunky Applesauce; Unsweeten        4 ts Lemon Juice
    1/4 c  Raisins                             1 ts Celery Salt
  1 1/4 ts Curry Powder                        1 tb Tarragon Vinegar
    1/4 c  Honey                               2 tb Dark Brown Sugar
 
  Mix the applesauce and hone, blending well, and add the rains.  Blend in
  the lemon juice and vinegar, mixing well.  Add all of the other
  ingredients, blending well.  Cover and chill. Makes about 1 3/4 cups of dip
  SUGGESTED DIPPERS:  Pound Cake Cubes, Dried Fruit, Steak, Apricots, Melon,
  Italian Bread Chunks, Croutons
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Spicy Peanut Yogurt Dip
 Categories: Appetizers, Dips, Vegetables
      Yield: 2 servings
 
    1/4 c  Peanut Butter                       1 c  Plain Yogurt
      1 ts Coriander; Ground               1 1/4 ts Cayenne Pepper
    1/8 ts Pepper                         
 
  Blend the peanut butter and yogurt together, mixing until smooth.  Add all
  of the other ingredients, blending well.  Cover and chill. Makes about 1
  1/4 cups of dip. SUGGESTED DIPPERS: Seafood, Kiwi, Plums, Saltines
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Silky Apricot Cheese Dip
 Categories: Appetizers, Dips, Fruits, Cheese/eggs
      Yield: 6 servings
 
    3/4 c  Apricot Preserves                   1 c  Cream Cheese; Softened
      1 c  Sour Cream                          1 ts Almond Extract
    1/4 c  Almonds; Blanched, Slivered         2 tb Brandy
 
  In a small bowl, mix the apricot preserves and brandy together, then set
  aside.  Beat the cream cheese to a creamy consistency and blend in the sour
  cream and almond extract, blending until very smooth.  Add the
  apricot-brandy mixture and blend well.  Fold in the almonds.  Cover and
  chill. Makes about 3 cups of dip. SUGGESTED DIPPERS: Vanilla Wafers, Pound
  Cake Cubes, Muenster Or Monterey Jack Cheese Cubes Or Sticks, Chocolate
  Chunks.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Golden Citrus-Raisin Dip
 Categories: Appetizers, Dips, Fruits
      Yield: 6 servings
 
      1 ea Orange; Md, *                       1 c  Pecans; Chopped
      2 c  Golden Raisins                    1/2 c  Mayonnaise
    1/2 c  Plain Yogurt                   
 
  *    Seed and quarter the orange but DO NOT peel.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Combine all of the ingredients in a food processor or blender and process
  to a chunky consistency.  Cover and chill. Makes about 4 1/2 cups of dip.
  SUGGESTED DIPPERS:  Ladyfingers, Plum Wafers, Pineapple, Ham, Chicken
  Drumettes, Celery
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Chip Cheesecake Dip
 Categories: Desserts, Dips, Fruits, Cheese/eggs
      Yield: 6 servings
 
    1/2 c  Raisins                             2 c  Cream Cheese; Softened
    1/2 c  Whipping Cream                    1/2 ts Vanilla Extract
    1/4 c  Dark Brown Sugar                    1 ts Cinnamon; Ground
    1/2 c  Mini Chocolate Chips          

----------------------------------GARNISH----------------------------------
      1 x  Cinnamon; Ground                    1 tb Brandy
 
  Mix the raisins and brandy (making sure all the raisins are coated) and let
  soak for 15 minutes.  In another bowl, beat the cream cheese and whipping
  cream until well blended and smooth.  Add the vanilla, mixing well. Blend
  in the brown sugar and cinnamon.  Mix in the "slushed" raisins and
  chocolate chips, blending well.  Garnish with a light dusting of cinnamon.
  Serve at room temperature. Makes about 3 3/4 cups of dip. SUGGESTED
  DIPPERS:  Graham Crackers, Honeydew Melon, Strawberries, Peaches, Dried
  Fruit, Pound Cake Cubes
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Easy Chocolate Dipping Sauce
 Categories: Dips, Sauces, Desserts
      Yield: 4 servings
 
      8 oz Milk Chocolate                    1/2 c  Whipping Cream
      1 x  Hazelnut-Flavored Liqueur; *   
 
  *    Add the liqueur to taste.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Melt the chocolate in a double boiler and allow to cool until tepid. Blend
  in the whipping cream and liqueur, mixing well and serve immediately. Makes
  about 1 1/2 cups of dipping sauce. SUGGESTED DIPPERS: Fresh Or Dried Fruit,
  Vanilla Wafers, Ladyfingers, Pound Cake Cubes, Plain Cookies, Pretzels
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Mango Cream Dip
 Categories: Desserts, Dips, Fruits, Cheese/eggs
      Yield: 4 servings
 
      1 c  Cream Cheese; Softened            1/2 c  Mango Chutney
 
  Beat the cream cheese to a smooth and creamy consistency and blend in the
  mango chutney, mixing well.  Cover and chill. Makes about 1 1/2 cups of
  dip. SUGGESTED DIPPERS: Sesame Crackers, Pineapple, Melon, Crab, Chicken,
  Ham
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pineapple-Walnut Dip
 Categories: Dips, Fruits, Desserts, Cheese/eggs
      Yield: 6 servings
 
      1 c  Cottage Cheese                    1/2 c  Sour Cream
      1 c  Pineapple, Crushed                  1 c  Walnuts; Chopped
    1/2 ts Lemon Juice                       1/4 ts Lemon Zest
 
  Cream the cottage cheese in a blender or food processor or with an electric
  mixer.  Blend in the sour cream.  Add all the other ingredients and mix
  well.  Cover and chill. Makes about 2 3/4 cups of dip. SUGGESTED DIPPERS:
  Vanilla Wafers, Chicken, Pears, Strawberries
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Banana Bread Dip
 Categories: Desserts, Dips, Fruits, Vegetables
      Yield: 6 servings
 
      1 c  Ripe Bananas; Mashed                1 ts Lemon Juice
      1 ts Vanilla Extract                   1/4 ts Salt
    1/2 c  Sugar                           1 1/2 ts Cinnamon; Ground
    1/4 ts Nutmeg; Ground                    1/2 c  Quick Oatmeal; Uncooked, *
 
  *   Do NOT use the instant packets for the oatmeal.  Use the Quick Oats.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Mix the bananas and lemon juice, blending well.  Add all of the other
  ingredients, blending well.  Serve immediately. Makes about 2 cups of dip.
  SUGGESTED DIPPERS:  Fresh Or Dried Fruit, Chocolate Wafers, Pound Cake
  Cubes, Vanilla Wafers
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Strawberry Grand Marnier Cheesecake Dip
 Categories: Desserts, Dips, Fruits, Cheese/eggs
      Yield: 6 servings
 
    1/2 c  Strawberries; Crushed             1/4 c  Walnuts; Finely Chopped
    1/4 c  Dark Brown Sugar                  1/3 c  Grand Marnier Liqueur
      1 c  Cream Cheese; Softened              1 c  Sour Cream
 
  Reserve 1 tablespoon each of the strawberries and walnuts for the garnish.
   In a small bowl, mix the strawberries, brown sugar and liqueur.  Set
  aside.  Blend the cream cheese and sour cream until smooth.  Add the
  strawberry mixture, blending well.  Fold in the walnuts.  Mound the
  reserved strawberries in the center and ring with the reserved walnuts.
  Cover and chill. Makes about 3 1/2 cups of dip. SUGGESTED DIPPERS:
  Chocolate Wafers Or Crackers, Graham Crackers, Chocolate Chunks,
  Ladyfingers, Bananas
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Gulaschsuppe (Goulash Soup)
 Categories: Soups, German
      Yield: 6 servings
 
      2 c  Onion; Chopped                    1/4 c  Shortening
      3 ea Green Bell Peppers; Chopped         3 tb Tomato Paste
      1 lb Beef Cubes; 1-inch Cubes            1 x  Red Pepper; Dash
      1 ts Paprika                             2 ea Garlic Cloves; Minced
      6 c  Beef Broth; *                       1 tb Lemon Juice
    1/4 ts Caraway Seeds                  
 
  *  Beef Broth can be either canned or home made (home made is preferred.)
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Fry onions in hot fat until transparent.  Add green peppers and tomato
  paste.  Cover and simmer 10 minutes.  Add lean beef cubes and remaining
  ingredients.  Simmer about 1 1/2 hours, until meat is tender. (Add cubed
  potatoes if you like and simmer until potatoes are done.)  Best when
  reheated and served the second day.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Linsensuppe Mit Frankfurter (Lentil Soup With Frankfurters)
 Categories: Soups, German
      Yield: 4 servings
 
      1 c  Lentils; Dried Quick-Cooking        6 c  Water
      2 ea Bacon; Slices, Diced                1 ea Leek or Green Onion; *
      1 ea Carrot;Large, Finely Chopped        1 ea Celery;Stalk, Finely Chopped
      1 ea Onion; Finely Chopped               1 tb Vegetable Oil
      2 tb Unbleached Flour                    1 tb Vinegar
      4 ea Frankfurters; Thickly Sliced        1 tb Catsup; Tomato
      1 ts Salt                              1/4 ts Black Pepper
 
  *  Leek or Green Onion should be finely chopped.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Wash the lentils thoroughly.  In a 2 1/2-quart saucepan bring 6 cups of
  water to a boil.  Add the lentils, bacon, leek or green onion, carrot and
  celery.  Simmer, partially covered, for 30 to 40 minutes.  Meanwhile in a
  frypan, saute chopped onion in vegetable oil until soft.  Sprinkle flour
  over onion, and stir.  Lower heat, stir constantly, and cook until the
  flour turns a light brown.  DO NOT burn flour.  Stir in 1/2 cup of hot
  lentil soup into the browned flour; beat with a wire whisk until
  well-blended.  Beat in vinegar.  Add contents of frypan to lentil pan and
  stir together.  Cover and simmer for 30 minutes or until lentils are soft.
   Add the frankfurters and catsup.  Cook to heat frankfurters through.
  Season with salt and pepper and serve hot.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Ochsenschwanzsuppe (Ox Tail Soup)
 Categories: Soups, German
      Yield: 6 servings
 
      2 lb Ox Tails; Disjointed OR             2 ea Veal Tails
      1 ea Onion; Medium, Sliced               2 tb Vegetable Oil
      8 c  Water                               1 ts Salt
      4 ea Peppercorns                       1/4 c  Parsley; Chopped
    1/2 c  Carrots; Diced                      1 c  Celery; Diced
      1 ea Bay Leaf                          1/2 c  Tomatoes; Drained
      1 ts Thyme; Dried, Crushed               1 tb Unbleached Flour
      1 tb Butter or Margarine               1/4 c  Madeira
 
  In a 4-quart Dutch Oven brown oxtail and onion in hot oil for several
  minutes.  Add water, salt and peppercorns; simmer uncovered for about 2
  hours.  Cover and continue to simmer for 3 additional hours.  Add the
  parsley, carrots, celery, bay leaf, tomatoes, and thyme; continue simmering
  for 30 minutes longer or until the vegetables are tender. Strain stock and
  refrigerate for an hour or more.  In a blender puree the edible meat and
  vegetables and reserve.  Remove fat from top of stock and reheat. In a
  large, dry frypan brown flour over high heat.  Cool slightly. Add the
  butter or margarine, blend.  A little at a time, add the stock and
  vegetables.  Correct seasoning and add madeira just before serving.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Frische Tomatensuppe (Fresh Tomato Soup)
 Categories: Soups, German
      Yield: 4 servings
 
      6 ea Tomatoes; Medium Size OR            2 lb Italian Plum Tomatoes
      1 ea Onion; Chopped                      1 ea Celery; Stalk, Chopped
      2 c  Chicken Broth                       1 tb Tomato Paste
    1/2 ts Basil; Dried                      1/4 ts Pepper; Freshly Ground
    1/2 ts Salt                              1/2 c  Yogurt
 
  Cut tomatoes into wedges and place in 1 1/2-quart saucepan with all
  ingredients except yogurt.  Simmer uncovered 30 minutes.  Strain to remove
  tomato skins and seeds.  Adjust seasonings.  Garnish with spoonfuls of
  yogurt.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Kartoffelsuppe (Potato Soup)
 Categories: Soups, German
      Yield: 4 servings
 
      2 ea Potatoes; Medium                    1 ea Onion; Medium Size
      4 ea Celery & Leaves; Stalks             2 tb Vegetable Oil
      1 x  Boiling Water                       1 ea Bay Leaf; Small
    1/2 ts Salt                                2 tb Butter
      2 c  Milk;Up to 3 Cups Maybe Used  

----------------------------------GARNISH----------------------------------
      1 x  Parsley; Chopped               
 
  Peel and thinly slice potatoes, onion and celery.  Saute for 3 to 5 minutes
  in hot vegetable oil.  In a large pot, add all of the vegetables and cover
  with with just enough boiling water to cover.  Place bay leaf and salt in
  pot and boil vegetables until tender.  Drain vegetables and reserve liquid.
  Mash vegetables into vegetable stock; add butter.  Thin soup with milk as
  desired; heat until warm. (DO NOT boil).  Ladle into soup bowls and
  sprinkle with chopped parsley.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Gurken Und Kartoffelsuppe (Cucumber and Potato Soup)
 Categories: Soups, German
      Yield: 4 servings
 
      1 ea Cucumber; Medium                    4 ea Potatoes;Med, Peel And Dice
      1 ts Salt                                2 c  Water; Cold
    1/4 ts Pepper; White                       1 c  Cream; Heavy
    1/2 c  Milk                                1 ea Green Onion; Grated
      1 ts Dillweed; Dried OR                  1 tb Fresh Dill; Chopped
 
  Peel the cucumber and slice it lengthwise.  Scoop out seeds with a sponn
  and discard.  Dice cucumber.  In a heavy 2 1/2-quart saucepan boil potatoes
  in salted water until the potatoes are very soft.  Pour potatoes and
  cooking liquid into a sieve or food mill set over a large bowl.  Force
  potatoes through.  Return to the saucepan.  Stir in pepper, cream, milk,
  grated onion and the cucumber.  Simmer gently about 5 minutes or until the
  cucumber is tender.  Add dill and season to taste.  Serve hot.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Zwiebelkuchen (Onion Pie)
 Categories: Vegetables, German
      Yield: 8 servings
 
      1 pk Yeast; Active Dry                   1 ts Sugar
  1 1/2 ts Salt                                3 c  Unbleached Flour
      1 tb Shortening                          1 c  Water; 120 to 130 Degrees F.
      6 ea Bacon; Slices, Cut Up               2 ea Onions; Medium, Sliced
    1/4 ts Cumin                             1/2 ts Salt
      1 x  Pepper; As Desired                  1 ea Egg Yolk
      1 c  Sour Cream                     
 
  Mix yeast, sugar, 1 t salt, and 1/2 cup flour.  Blend in shortening and
  warm water.  Beat for 2 minutes.  Add enough flour to make a soft dough.
  Knead dough until smooth and elastic, about 5 minutes.  Place dough in a
  lightly greased bowl.  Cover and let dough rise in a warm place 1/2 hour.
  Pat dough into a lightly greased 12-inch pizza pan or onto a lightly
  greased baking sheet.  Press up edges to make a slight rim.  Fry bacon
  until crisp.  Remove from grease and drain on absorbent paper.  Add onions
  to bacon grease; cook slowly until tender but not brown.  Sprinkle onion,
  bacon, cumin, 1/2 t salt and pepper over dough.  Bake at 400 Degrees F. for
  20 minutes.  Blend egg yolk and sour cream.  Pour over onions.  Bake for 10
  to 15 minutes longer or until golden brown and sour cream is set. Serve
  warm or at room temperature.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Uberbackener Spinat Mit Kase (Baked Spinach With Cheese)
 Categories: Cheese/eggs, Main dish, German
      Yield: 4 servings
 
      1 lb Spinach; Fresh *                  1/4 lb Butter
      1 ea Onion; Large, Diced                 2 ea Garlic; Cloves, Minced
    1/2 ts Salt                              1/2 lb Emmenthaler Cheese; Grated
      1 ts Paprika                           1/8 ts Nutmeg
    1/4 ts Pepper                         
 
  *  Wash and clean spinach of sand.  Dry.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Cut spinach into strips.  In a large Dutch oven, heat butter until bubbly.
   Add onion and garlic, saute for 2 to 3 minutes.  Add spinach.  Sprinkle
  with salt.  Cover and steam for 5 minutes.  Remove from heat.  Grease an
  ovenproof casserole.  Sprinkle half the cheese over the bottom of the
  casserole.  Add the spinach.  Sprinkle with paprika, nutmeg, and pepper.
  Top with remaining cheese.  Bake at 360 degrees F about 20 minutes or until
  cheese bubbles.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Gefullt Krautroladen (Stuffed Cabbage Rolls)
 Categories: Vegetables, Main dish, German
      Yield: 6 servings
 
  1 1/2 c  Brown Rice                          3 c  Water
      2 ts Salt                                1 ts Dillseed
    1/2 ts Marjoram                          3/4 ts Pepper
  2 1/2 c  Onion; Chopped                      5 tb Vegetable Oil
    1/2 ts Paprika                             2 ea Garlic; Cloves, Minced
      2 ea Eggs; Large, Slightly Beaten      1/4 c  Bread Crumbs
    1/2 c  Parsley; Fresh, Minced          2 1/2 lb Cabbage
      1 x  Cheesecloth; About 6 ft.        2 1/2 c  Tomatoes; Canned, Chopped
    1/2 c  Vermouth; Dry                     1/2 c  Beef Broth
      2 tb Tomato Paste                      1/2 ts Sugar
 
  In a medium bowl cover brown rice with hot water and soak for 3 hours.
  Drain.  In a 2-quart saucepan combine rice, 3 cups water, and 1 1/2 t salt.
  Simmer covered for 40 minutes or until the liquid is absorbed.  Add the
  dillseed, marjoram, and 1/2 t pepper.  In a large skillet saute 1 1/2 cups
  chopped onion in 3 T hot vegetable oil until soft, about 6 to 8 minutes.
  Add paprika and garlic, continue cooking and stirring for 2 minutes. Stir
  in the rice mixture, eggs, bread crumbs, and parsley. Adjust seasonings to
  taste.  Core cabbage and, in a large pot, blanch the cabbage
  cored-side-down in boiling salted water for 5 minutes or until it is
  softened.  Drain.  Remove 12 leaves and cut off one fourth of each leaf
  from the base.  Arrange 1 leaf curved-side down on a square of dampened
  cheesecloth and place 3 T of rice mixture in the center.  Wrap the leaf
  around the filling and twist the corners of the cheesecloth to form the
  leaf into a roll.  Continue making rolls with remaining filling.  Chop
  remaining cabbage to make 3 cups and, in a large frypan, saute with 1 cup
  chopped onions and 2 T vegetable oil until soft.  Add tomatoes, vermouth,
  broth, tomato paste, sugar, 1/2 t salt and 1/4 t pepper.  Simmer the
  mixture for 5 minutes, stirring occasionally.  Adjust seasonings. Transfer
  cabbage-tomato sauce mixture to a large baking dish.  Arrange the cabbage
  rolls close together in one layer on the sauce.  Spoon some of the mixture
  over the rolls.  Bake at 325 degrees F for 1 1/2 hours.  Baste rolls 4 to 5
  times during cooking.  Let the dish cool.  Cover and refrigerate overnight.
  Remove cheesecloth.  Heat in preheated 350 degree oven for 30 minutes
  before serving.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Eier In Gruner Sosse (Eggs In Green Sauce)
 Categories: Cheese/eggs, Sauces, Main dish, German
      Yield: 4 servings
 
      2 tb Mayonnaise                          1 c  Sour Cream; *
      1 ea Lemon; Med, Juiced                  9 ea Eggs; Large, Hard Cooked
    1/2 ts Salt                              1/4 ts Pepper
    1/2 ts Sugar                           1 1/2 c  Fresh Herbs; Chopped **
 
  *    You can use part yogurt if so desired. ** Any kind of fresh herbs such
  as dill, chives, parsley, tarragon, or
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Blend mayonnaise, sour cream and lemon juice.  Finely chop 1 hard-cooked
  egg and stir into mayonnaise mixture. Season with salt, pepper, and sugar.
   Thoroughly rinse herbs, pat dry, and chop.  Blend with the sauce.  Slice
  rest of the hard-cooked eggs in half and arrange in the sauce and serve.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Gegrillte Bratwurst (Grilled Bratwurst)
 Categories: Main dish, German
      Yield: 6 servings
 
      6 ea Bratwursts                         12 oz (1 Can) Beer
      1 ea Onion; Med., Chopped                6 ea Peppercorns
      4 ea Cloves                              6 ea Hard Rolls
 
  Place bratwursts, beer, onion, peppercorns, and cloves in a 3-quart
  saucepan.  Simmer for 20 minutes.  Drain.  Grill bratwursts 2 to 5 inches
  from charcoal about 10 minutes, until browned.  Sprinkle with water to form
  a crisp skin.  Serve in hard rolls with Dusseldorf-style mustard.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Tomatensalat (Tomato Salad)
 Categories: Vegetables, Salads, German
      Yield: 4 servings
 
      5 ea Tomatoes; Med., Chopped             1 tb Sugar
      1 ts Salt                                1 ts Basil; Dried
    1/4 ts Thyme; Dried                      1/4 ts Pepper; Freshly Ground
    1/2 c  Vegetable Oil                       6 tb Vinegar
      1 tb Worcestershire Sauce                1 ea Onion; Large, Diced
 
  Blend all ingredients together and chill for 1 hour before serving.  Serve
  on lettuce leaves.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Schnittbohnensalat (Green-Bean Salad)
 Categories: Salads, Vegetables, German
      Yield: 4 servings
 
      1 lb Green Beans; Fresh *                1 x  ;Boiling Salted Water
    1/4 c  Stock; **                           3 tb Vinegar
      3 tb Vegetable Oil                       2 ea Onions; Med., Thinly Sliced
    1/2 ts Dried Dillseed                      1 ts Sugar
 
  *    Green beans should be sliced lengthwise (French Cut). ** Stock is the
  water that the green beans were cooked in. (Not regular
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Cook beans in boiling salted water until just tender.  Reserve 1/4 cup of
  the cooking liquid and drain off the rest.  Prepare sauce by combining
  vinegar, oil, reserved vegetable stock, onions, dill, and sugar; stir until
  blended.  Pour mixture over beans; marinate several hours before serving.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Rote Rubensalat (Red-beet Salad)
 Categories: Salads, Vegetables, German
      Yield: 6 servings
 
      2 ea Red Beets; Bunches            

----------------------------------MARINADE----------------------------------
      2 tb ;Water                            1/4 c  Vinegar
      2 tb Caraway Seeds                       1 ts Sugar
      2 tb Onion; Minced                       1 ts Horseradish
    1/4 ts Cloves; Ground                    1/2 ts Salt
    1/4 ts Pepper                              5 tb Vegetable Oil
 
  Wash beets, trim off greens, place in medium saucepan, and cook, without
  peeling, in salted water to cover, until beets are tender.  Peel and slice.
  Prepare marinade dressing by combining remaining ingredients. Pour over
  beets and let stand for several hours before serving.  Stir beets
  occasionally.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Rohkostsalat (Cabbage Fruit Salad With Sour-cream Dressing)
 Categories: Salads, Vegetables, Fruits, German
      Yield: 4 servings
 
      2 c  Cabbage; Raw, Shredded              1 ea Apple; Med., Diced, Unpeeled
      1 tb Lemon Juice                       1/2 c  Raisins
    1/4 c  Pineapple Juice                 1 1/2 ts Lemon Juice
    1/4 ts Salt                                1 tb Sugar
    1/2 c  Sour Cream                     
 
  Prepare cabbage and apple.  Use 1 T lemon juice to wet diced apple to
  prevent darkening.  Toss cabbage, raisins, and apple.  Mix fruit juices,
  salt, and sugar.  Add sour cream, stir until smooth; add to salad and
  chill.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Rotkrautsalat (Red Cabbage Salad)
 Categories: Salads, Vegetables, German
      Yield: 4 servings
 
      5 ea Bacon; Slices                       1 ts Sugar
      2 tb Vinegar                           1/4 c  Wine; Red or White
    1/2 ea Red Cabbage; Head, Shredded         2 tb Vegetable Oil
    1/2 ts Salt                              1/4 ts Pepper
      1 tb Caraway Seeds                  
 
  Fry bacon in medium-size fry pan until crisp.  Remove and reserve bacon.
  Add sugar, vinegar, and wine to bacon fat; stir and cook until sugar is
  dissolved.  Pour this hot mixture over the cabbage.  Toss with vegetable
  oil, salt, pepper, and caraway seeds.  Sprinkle crumbled bacon over
  mixture.  Serve at room temperature.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Gurkensalat (Cucumber Relish Salad)
 Categories: Salads, Vegetables, German
      Yield: 4 servings
 
      2 ea Cucumbers; Medium               1 1/2 tb Sugar
  1 1/2 tb Cider Vinegar                     1/2 ts Salt
    1/8 ts Pepper                            1/2 c  Sour Cream
      1 tb Parsley; Fresh, Minced         
 
  Slice cucumbers paper-thin.  Sprinkle slices with sugar, vinegar, salt and
  pepper.  Marinate for 20 minutes, drain off liquid, and toss lightly with
  sour cream.  Top with minced parsley.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Kartoffelsalat mit Biermarinade (Potato Salad/Beer Dressing)
 Categories: Salads, Vegetables, German
      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 Tobasco 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.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Bayrischer Kartoffelsalat (Barvarian Potato Salad)
 Categories: Salads, Vegetables, German
      Yield: 4 servings
 
      4 c  Potatoes; *                         2 c  Chicken Broth; **
    1/2 ts Salt                              1/4 c  Vegetable Oil
    1/3 c  Onion; Chopped                    1/2 ts Sugar
      2 tb Lemon Juice                         1 x  Pepper; As Desired
 
  *    Potatoes should be peeled and sliced 1/4-inch thick. ** Chicken broth
  may be either home made or commercial.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Boil potatoes in broth with 1/4 t salt for 5 to 8 minutes, until tender.
  Drain.  Toss warm potatoes with vegetable oil and onions.  Dissolve
  remaining 1/4 t salt and the sugar in lemon juice.  Pour over potatoes.
  Marinate salad 1 to 2 hours before serving.  Serve at room temperature.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Kalter Kartoffelsalat (Cold Potato Salad)
 Categories: Salads, Vegetables, German
      Yield: 6 servings
 
      6 ea Potatoes; Large *                   1 x  ;Boiling Water
    1/2 ts Salt                                1 ea Onion; Medium, Minced
      3 tb Vinegar                           1/2 ts Mustard; Prepared
      1 ts Sugar                               2 ts Dillseed
 
  *  Potatoes should be peeled and quartered.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  In medium saucepan cook potatoes in boiling salted water until tender.
  Drain, reserving 3/4 cup of potato water.  Dice potatoes.  Add oil and
  minced onion; toss gently.  In small saucepan bring the 3/4 cup potato
  water to a boil; pour over potatoes and onion.  Keep at room temperature
  for 2 to 3 hours.  Stir in vinegar, mustard, sugar, and dillseed.  Potato
  salad will be creamy.  Serve at room temperature.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Warmer Kartoffelsalat (Hot Potato Salad)
 Categories: Salads, Vegetables, German
      Yield: 4 servings
 
      3 ea Potatoes;Med,Boiled In Skins        3 ea Bacon; Slices
    1/4 c  Onion; Chopped                      1 tb Unbleached Flour
      2 ts Sugar                             3/4 ts Salt
    1/4 ts Celery Seeds                      1/4 ts Pepper
    3/8 c  ;Water                          2 1/2 tb Vinegar
 
  Peel potatoes and slice paper thin.  Saute bacon slowly in a frypan, then
  drain on paper towels.  Saute onion in bacon fat until golden brown. Blend
  in flour, sugar, salt, celery seeds, and pepper.  Cook over low heat,
  stirring until smooth and bubbly.  Remove from heat.  Stir in water and
  vinegar.  Heat to boiling, stirring constantly.  Boil for 1 minute.
  Carefully stir in the potatoes and crumbled bacon bits.  Remove from heat,
  cover and let stand until ready to serve.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Heringstopf mit Saurer Sahne (Herring Salad With Sour Cream)
 Categories: Salads, Fruits, Vegetables, German
      Yield: 4 servings
 
------------------------------SOUR-CREAM SAUCE------------------------------
      1 c  Sour Cream                        1/2 c  Yogurt
    1/2 x  Lemon; Juice Only                 1/4 ts Sugar

-----------------------------------SALAD-----------------------------------
      2 ea Onions; Small                       2 ea Apples; Medium, Tart
      8 ea Herring Fillets; Marinated          2 ts Dill; Fresh OR
    1/2 ts Dillweed; Dried                
 
  Sauce: Blend thoroughly sour cream, yogurt, lemon juice and sugar. Salad:
  Peel onions and cut into thin slices.  Peel and quarter apples, remove
  cores and but into thin wedges.  Blend onions and apples with sauce.  In a
  dish arrange herring and apple-onion mixture in layers.  Cover tightly and
  marinate in refrigerator for 5 hours.  Sprinkle with dill before serving.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Heringsalat (Herring Salad)
 Categories: Salads, Vegetables, Fish, German
      Yield: 4 servings
 
      8 oz Pickled Herring; Drained          1/2 ea Green Pepper; Seed And Dice
      1 ea Apple; Tart, Core And Dice          1 ea Orange; Sectioned And Diced
      2 ts Onion; Grated                       2 tb Vegetable Oil
      1 tb Vinegar                             4 ea Lettuce Leaves; Cupped
 
  Combine ingredients and marinate in refrigerator for at least 1 hour. Serve
  on inner tightly cupped lettuce leaves.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Fruchtsalat mit Nussen (Fruit Salad With Nuts)
 Categories: Salads, Vegetables, Fruits, German
      Yield: 4 servings
 
      1 ea Honeydew Melon; Small               2 ea Oranges
      1 c  Blue Grapes                         1 x  Lettuce Leaves
     12 ea Walnut Halves                 

----------------------------------DRESSING----------------------------------
      8 oz Yogurt; (1 Container)               1 tb Lemon Juice
      1 tb Orange Juice                        1 tb Tomato Catsup
      2 tb Evaporated Milk                     1 x  Salt; Dash
      1 x  White Pepper; Dash             
 
  Scoop out melon with melon baller.  Cut peel from oranges, remove white
  membrane, and slice crosswise.  Cut grapes in half and remove seeds.  Line
  a glass bowl with lettuce leaves; arrange melon balls, orange slices,
  grapes, and walnuts in layers on top of lettuce.  Mix and blend well all
  ingredients for the dressing.  Adjust seasonings.  Pour dressing over
  fruit.  Let salad ingredients marinate for 30 minutes.  Toss salad just
  before serving.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Weixenkeimbrot (Molasses Brown Bread)
 Categories: Breads
      Yield: 4 servings
 
  2 1/2 c  Whole-Wheat Flour               1 1/2 c  Wheat Germ
    1/3 c  Brown Sugar                       1/2 ts Salt
      1 c  Raisins; Mixed Dark & Light         2 ts Baking Soda
  1 7/8 c  Buttermilk                        1/3 c  Molasses
 
  Preheat oven to 325 degrees F.  Grease a 9 X 5 X 3-inch pan.  Combine
  flour, wheat germ, brown sugar, salt and raisins in a mixing bowl.  Mix
  well.  In a second mixing bowl, mix baking soda, buttermilk and molasses,
  using a wooden spoon.  This misture will start to bubble.  Immediately mix
  it into the dry ingredients.  Spoon the batter into the greased pan.  Bake
  at once.  The bread is done when a toothpick comes out clean, about 1 hour.
  Turn out of the pan and cool on a wire rack. Makes 1 loaf.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Dillbrot (Dill Bread)
 Categories: Breads, Cheese/eggs, Vegetables
      Yield: 4 servings
 
      1 pk Yeast; Active Dry                 1/4 c  ;Warm Water(110-120 degrees)
      1 c  Cottage Cheese; Creamed *           2 tb Sugar
      1 tb Onion; Minced                       1 tb Butter; Melted
      1 ea Egg; Large                          1 ts Salt
      2 ts Dillseed                        2 1/4 c  Flour; Unbleached Or Bread
 
  *  Creamed Cottage Cheese should be heated to lukewarm.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Dissolve yeast in warm water.  Combine all ingredients in a mixing bowl,
  except add the flour a little at a time (it may take up to 2 1/2 cups of
  flour).  Beat until well mixed and mixture is stiff but not heavy.
  (Standard bread dough feeling).  Cover and let rise in a warm place until
  doubled.  Punch down and put dough in a bread pan, or arrange in a round
  shape on a greased cookie sheet.  Let rise again.  Bake for 30 to 45
  minutes at 350 degrees F.  While warm, bursh loaf with soft butter,
  sprinkle well with salt. Makes 1 loaf.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Roggenbrot (Rye Bread)
 Categories: Breads, German
      Yield: 12 servings
 
      2 pk Yeast; Active Dry                 1/2 c  ;Warm Water(110-120 degrees)
  1 1/2 c  Milk; Lukewarm                      2 tb Sugar
      1 ts Salt                              1/2 c  Molasses
      2 tb Butter                          3 1/4 c  Rye Flour; Unsifted
  2 1/2 c  Bread Flour; Unsifted          
 
  Dissolve yeast in warm water.  In a large bowl combine milk, sugar, and
  salt.  Use a mixer to beat in molasses, butter, yeast mixture and 1 cup of
  rye flour.  Use a wooden spoon to mix in the remaining rye flour.  Add
  white flour by stirring until the dough is stiff enough to knead.  Knead 5
  to 10 minutes, adding flour as needed.  If the dough sticks to your hands
  or the board add more flour.  Cover dough and let rise 1 1 1/2 hours or
  until double.  Punch down dough and divide to form 2 round loaves.  Let
  loaves rise on a greased baking sheet until double, about 1 1/2 hours.
  Preheat oven to 375 degrees F.  Bake for 30 to 35 minutes. Makes 2 round
  loaves.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Spatzle (Spaetzle Noodles)
 Categories: Breads, German
      Yield: 4 servings
 
      3 c  Flour; Unbleached                   1 ts Salt
    1/4 ts Nutmeg                              4 ea Eggs; Large, Beaten
    1/2 c  ;Water, Or More                   1/4 c  Butter
 
  Sift flour, salt and nutmeg together in a bowl.  Pour eggs and 1/4 cup
  water into middle of flour mixture, beat with a wooden spoon.  Add enough
  water to make the dough slightly sticky, yet keeping it elastic and stiff.
  Using a spaetzle machine or a colander with medium holes, press the noodles
  into a large pot full of boiling salted water.  Cook noodles in the water
  about 5 minutes or until they rise to the surface.  Lift noodles out and
  drain on paper towels.  Brown noodles in melted butter over low heat.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Kasespatzle (Spaetzle Cheese Noodles)
 Categories: Breads, Cheese/eggs, German
      Yield: 4 servings
 
      3 tb Butter Or Margarine                 3 ea Onions;Sliced In Small Rings
      3 oz Emmenthaler Cheese; Grated          1 ts Dry Mustard
      2 c  Spaetzle Noodles                    2 tb Chives; Chopped
 
  Heat butter in frypan, add onions, and brown lightly.  Toss cheese with dry
  mustard.  Add cooked noodles to cooked onions and cheese; mix well. Place
  mixture in an ovenproof casserole.  Bake at 300 degrees F. for 20 to 30
  minutes or until hot and bubbly.  Sprinkle top with chopped chives before
  serving.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Braune Zucker Platzchen (Brown Sugar Cookies)
 Categories: Cookies, Desserts, German
      Yield: 6 servings
 
  1 1/2 c  Brown Sugar; Frimly Packed        2/3 c  Shortening
      2 ea Eggs; Large                         2 tb Milk
      1 tb Orange Rind; Grated                 2 ts Baking Powder
      1 ts Cinnamon                          1/2 ts Cloves
    1/4 ts Salt                                2 c  Unbleached Flour
      1 c  Raisins                           1/2 c  Nuts; Chopped, If Desired
 
  Cream sugar and shortening until light and fluffy.  Beat in eggs, milk and
  orange rind.  Stir togethr baking powder, spices, salt and flour.  Mix into
  sugar mixture.  Stir in raisins and nuts, if used.  Drop dough by
  teaspoonfuls onto greased cookie sheets.  Bake at 350 degrees F. about 10
  to 12 minutes, or until done.  Remove from baking sheets and cool cookies
  on rack.  Store in airtight tins. Makes about 4 to 5 dozen cookies.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Gewurzplatzchen (Spice Cookies)
 Categories: Cookies, Desserts, German
      Yield: 6 servings
 
    1/2 c  Butter Or Margarine               1/4 c  Shortening
      1 c  Brown Sugar; Firmly Packed          1 ea Egg; Large
    1/4 c  Molasses                        2 1/2 c  Flour; Unbleached, Unsifted
    1/4 ts Salt                                2 ts Baking Soda
      1 ts Cinnamon                          1/2 ts Ginger
    1/2 ts Cloves; Ground                    1/2 ts Allspice; Ground
 
  Cream butter, shortening, and brown sugar thoroughly.  Blend in egg and
  molasses.  Sift together the remaining ingredients.  Stir into sugar
  mixture.  Shape dough into 3/4-inch balls.  Place 2 inches apart on greased
  baking sheets.  Flatten each ball with the bottom of a glass that has been
  greased and dipped into sugar.  Bake in preheated 350 degrees F. oven for
  12 to 15 minutes.  Cool cookies on racks and store in airtight tins. Makes
  4 dozen cookies.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Spritzgeback (Spritz Cookies)
 Categories: Cookies, Desserts, German
      Yield: 10 servings
 
      1 c  Butter; (No Margarine)            2/3 c  Confectioners' Sugar
      1 ea Egg; Large                          1 ea Egg Yolk; Large
      1 ts Almond Or Lemon Extract         2 1/4 c  Flour; Unbleached, Unsifted
    1/4 ts Salt                              1/2 ts Baking Powder
 
  Beat butter and sugar until light.  Beat in egg, egg yolk and extract. Sift
  flour, salt, and baking powder; gradually add flour mixture to eggs. Chill
  dough 1/2 hour.  Press 1/4 of the dough into a cookie press.  Keep
  remaining dough chilled.  Shape cookies onto a greased baking sheet.  Bake
  in 400 degrees F. oven for 7 to 10 minutes or until done.  Cool on wire
  racks and store in airtight tins. Makes 4 to 6 dozen cookies.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Nusskipferl (Nut Crecents)
 Categories: Cookies, Desserts, German
      Yield: 10 servings
 
      1 pk Yeast; Active Dry                   4 c  Flour; Unbleached, Unsifted
      1 c  Butter Or Margarine;Softened        1 c  Sour Cream
      3 ea Egg Yolks; Large              

----------------------------------FILLING----------------------------------
      3 ea Egg Whites; Large                   1 c  Nuts; Ground
      1 c  Sugar; Or To Taste                  1 ts Vanilla
 
  Mix yeast, flour, butter, sour cream and egg yolks thoroughly until dough
  is formed.  Cover and let dough rest 1 hour.  For filling beat egg whites
  until soft peaks form.  Fold in nuts, sugar, and vanilla.  Roll dough
  1/8-inch thick.  Cut out rectangles about 2 X 3-inches.  Spread with 1 t of
  filling.  Roll up jelly roll fashion.  Place on greased baking sheets and
  curve to form crecents.  Bake at 350 degrees F. for 15 to 20 minutes, or
  until lightly browned.  Cool on wire racks and store in airtight tins.
  Makes 4 to 5 dozen crecents.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Mandel-halbmonde (Almond Crecents)
 Categories: Cookies, Desserts, German
      Yield: 8 servings
 
      1 c  Butter Or Margarine               3/4 c  Sugar
      1 ts Vanilla Extract                 1 1/2 ts Almond Extract
  2 1/2 c  Flour; Unbleached                   1 c  Almonds; Ground
      1 x  Confectioners' Sugar           
 
  Beat together butter and sugar until very light and fluffy.  Blend in
  extracts.  Mix in flour and almonds.  Using about 1 T of dough for each,
  shape into logs and bend into crecents.  Place on greased cookie sheet.
  Bake 12 to 15 minutes at 350 degrees F until light brown.  While warm, roll
  crecents in confectioners' sugar.  Cool on racks and store in a tightly
  sealed container. Makes 3 dozen cookies.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Sandtortchen (Sand Tarts)
 Categories: Cookies, Desserts, German
      Yield: 24 servings
 
  2 1/2 c  Sugar                               2 c  Butter Or Margarine
      2 ea Eggs; Large                         4 c  Flour; Unbleached, Unsifted
      1 ea Egg White; Large, Beaten            1 x  Sugar
      1 x  Cinnamon                            1 x  Pecan; Halves
 
  Cream sugar and butter.  Beat in 2 eggs.  Gradually blend in the flour.
  Chill dough overnight.  Roll as thin as possible on well floured board.
  Work with 1/4 of the dough at a time.  Keep remaining dough chilled.  Cut
  into diamonds with a knife.  Place on greased cookie sheets.  Brush each
  cookie with beaten egg white.  Sprinkle with sugar and a pinch of cinnamon.
  Placd a pecan half in center of each cookie.  Bake in preheated 350 degree
  F. oven for 8 to 10 minutes or until edges are light brown. Cool on cookie
  sheets 1 minute, then remove to wire racks.  Store in airtight tins.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Lebkuchen (Spice Bars)
 Categories: Cookies, Desserts, German
      Yield: 12 servings
 
      1 ts Cinnamon                            1 ts Allspice; Ground
    1/4 ts Cloves; Ground                    1/2 ts Salt
  2 1/4 c  Flour; Unbleached, Unsifted       1/2 ts Baking Powder
    1/2 c  Almonds, Ground                     1 ts Lemon Rind; Grated
      2 ea Eggs; Large                       3/4 c  Sugar
    3/4 c  Honey                             1/2 c  Milk

--------------------------------ALMOND GLAZE--------------------------------
      1 c  Confectioners' Sugar              1/2 ts Almond Extract
      1 ts Rum                                 1 tb ;Water
 
  Stir together the spices, salt flour, and baking powder.  Stir in the
  almonds and lemon rind.  In a separate bowl beat the eggs and sugar until a
  ribbon is formed when the beater is removed.  Stir in the honey and milk.
  Gradually stir in the flour mixture; beat until smooth.  Spread the batter
  in an 11 X 17-inch jelly roll pan that is well greased and floured.
   Bake at 400 degrees F for 12 to 15 minutes, until the cake is done. While
  the cake is still warm, turn it out onto a wire rack.  To make the almond
  glaze, mix the confectioners' sugar, almond extract, rum, and 1 to 2 T of
  water.  Beat until glaze is smooth and of the right consistency. Add more
  water to thin if neccessary.  Spread the warm cake with the almond glaze.
  Cut cake into 1 X 2 1/2-inch bars while still warm.  Spice bars keep 6 to 8
  weeks in a sealed container if not glazed. Makes 4 dozen bars.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pfeffernusse (Pepper Balls)
 Categories: Cookies, Desserts, Holidays, German
      Yield: 12 servings
 
      4 c  Flour; Unbleached, Unsifted         1 ts Baking Powder
      1 ts Cinnamon                            1 ts Cloves; Ground
    1/2 ts Mace                                1 ts Allspice; Ground
      1 x  Black Pepper; As Desired        1 1/4 c  Honey
      2 tb Butter; (No Margarine)              2 ea Eggs; Large
      1 c  Confectioners' Sugar                1 ts Vanilla
      1 x  ; Water                        
 
  Sift flour, baking powder and spices together.  Heat honey and butter until
  butter melts.  Cool to lukewarm and beat in eggs.  Add flour mixture. Chill
  dough 1/2 hour.  Shape dough into 1-inch balls.  Place on greased cookie
  sheet.  Bake at 350 degrees F. for 15 minutes.  Cool Cookies on wire racks.
  Mix confectioners sugar, vanilla, and water to form a thin glaze. Dip
  cookies in glaze and place on wire rack to dry. Store cookies in airtight
  tins. Makes 4 dozen cookies.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Spargelgemuse (Fresh Asparagus)
 Categories: Vegetables, German
      Yield: 6 servings
 
      2 lb Asparagus; Fresh, Any Color         1 x  ;Water, Boiling Salted
    1/4 c  Butter                              3 tb Parmesan Cheese; Grated
      1 ea Egg; Large, Hard-cooked        
 
  Wash asparagus spears and trim off tough ends.  Place asparagus in boiling
  salted water and cook until tender, 7 to 10 minutes.  Drain off liquid. In
  a small saucepan, melt the butter, cook over low heat until lightly
  browned.  Sprinkle freshly grated cheese over butter and mix.  Spoon over
  asparagus.  Garnish with sliced hard boiled egg.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Rosenkohl in Bier Gedunstet (Brussels Sprouts In Beer)
 Categories: Vegetables, German
      Yield: 4 servings
 
      1 lb Brussels Sprouts; Fresh             1 x  Beer; Any Brand, To Cover
    1/2 ts Salt                                2 tb Butter
 
  Trim and wash sprouts.  Place in a medium-size saucepan and pour enough
  beer over them to cover.  Bring to a boil, reduce heat and simmer for 20
  minutes or until tender.  Add more beer if needed, as liquid evaporates.
  Drain; add salt and butter.  Serve hot.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Gedunstetes Weisskraut (Skillet Cabbage)
 Categories: Vegetables, German
      Yield: 4 servings
 
      2 tb Vegetable Oil                       3 c  Cabbage; Finely Shredded
      1 c  Celery; Chopped                     1 ea Green Pepper; Small, Chopped
      1 ea Onion; Small, Chopped             1/2 ts Salt
    1/4 ts Pepper                         
 
  Heat the oil in a large frypan about 20 minutes before serving time.  Add
  ingredients and cook over medium to low heat about 15 minutes.  Stir often.
  Cover pan during the last 5 minutes of cooking time.  Stir once or twice.
  Serve immediately.  (Vegetables will be crisp.)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Suss-Saures Rotkraut (Sweet-and-Sour Red Cabbage)
 Categories: Vegetables, German
      Yield: 6 servings
 
    1/4 c  Butter                              4 ea Apples; Med., Peel, Slice
    1/2 ea Onion; Red, Chopped                 1 ea Red Cabbage; Head,Fine Shred
      1 c  Red Wine                            4 ea Cloves; Whole
    1/3 c  Brown Sugar                         2 ea Bay Leaves
    1/4 c  Vinegar                           1/4 c  Butter
      1 x  Lemon Juice;Of 1/2 Med.Lemon   
 
  Melt butter in 4-quart Dutch oven.  Add apples and onions, saute slightly.
  Add finely shredded cabbage, red wine, cloves, sugar, and bay leaves.
  Simmer, covered, for 1 hour, then add the remaining ingredients.  Heat to
  melt the butter and serve immediately.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Karotten in Bier Gedunstet (Carrots In Beer)
 Categories: Vegetables, German
      Yield: 4 servings
 
      4 ea Carrots; Large                      1 tb Butter
      1 c  Dark Beer; Any Brand              1/4 ts Salt
      1 ts Sugar                          
 
  Peel and slice carrots into long, thin slices.  Melt butter in medium-size
  frypan; add beer and carrots.  Cook slowly until tender, stirring
  frequently.  Stir in salt and sugar.  Cook for another 2 minutes and serve
  hot.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pilze in Sahnesosse (Mushrooms in Cream Sauce)
 Categories: Vegetables, German
      Yield: 4 servings
 
      2 lb Mushrooms; Fresh                  1/4 lb Bacon; Diced
    1/4 c  Butter Or Margarine                 2 ea Onions; Large, Diced
      1 c  White Wine                        1/2 ts Salt
    1/4 ts Pepper                            1/4 ts Paprika
      1 x  Nutmeg; Pinch of                    1 x  Mace; Pinch Of
      1 c  Cream; Heavy                        1 x  Lemon Juice; 1/2 Med Lemon
      2 ea Parsley; Sprigs                
 
  Clean mushrooms and slice in half if large.  Pat dry.  Fry bacon in a large
  pan until lightly browned.  Remove from pan and reserve.  Add the butter to
  the pan drippings.  Add onions; saute until lightly browned. Add mushrooms;
  cook until tender, stirring often.  Stir in wine, salt, pepper, paprika,
  nutmeg, and mace.  Cover frypan and cook over low heat 15 minutes. Off the
  heat, add the cooked bacon, cream and lemon juice. Reheat until just warm.
  Do NOT let the mixture boil!!!  Garnish with parsley and serve with noodles
  or dumplings.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Marinierte Toamten (Marinated Tomatoes)
 Categories: Vegetables, German
      Yield: 4 servings
 
      4 ea Tomatoes; Large *                   1 c  Vegetable Oil
    1/4 c  Wine Vinegar                      1/4 ts Mustard; Dry
      1 ts Salt                              1/4 ts Black Pepper
      1 ea Garlic; Clove, Large, Minced        1 tb Basil; Fresh, Chopped
      2 ea Thyme; Sprigs, Fresh,Chopped        1 ea Marjoram; Fresh, Sprig, Chop
      1 tb Scallion; Minced               
 
  *    Tomatoes should be peeled and sliced.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Place tomato slices in serving bowl.  Combine remaining ingredients and
  pour over tomatoes.  Toss lightly.  Chill for 1 hour or longer before
  serving.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Suss-Saures Kartoffelgemuse (Sweet-and-Sour Potatoes)
 Categories: Vegetables, German
      Yield: 4 servings
 
      8 ea New Potatoes; Boiled In Skin        1 ea Onion; Medium, Diced
    1/4 ts Salt                              1/4 ts Pepper
    3/4 c  Sugar                               4 ea Bacon; Slices, Cut Up
    3/4 c  Vinegar                        
 
  Peel and cube potatoes.  Add diced onion, salt, pepper, and sugar. Reserve
  in a covered bowl.  In a small frypan, fry the bacon until crisp. Add the
  vinegar to the hot bacon and bring to a boil.  Pour immediately over potato
  mixture, mix well.  If too tart, add a little more sugar before serving.
  Cut endive or leaf lettuce add to this is very good.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Rotkohl (Red Cabbage)
 Categories: Vegetables, German
      Yield: 4 servings
 
      2 tb Vegetable Oil                       2 ea Onions; Small, Sliced
      2 lb Red Cabbage; Shredded               2 tb Vinegar
      1 x  Salt; To Taste                      1 ts Sugar
      1 ea Apple; Large, Tart, *, OR         1/2 c  Applesauce
    1/2 c  Red Wine                          1/2 c  Beef Broth; Hot
 
  *  Core and peel apple, then fine chop it.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Heat oil in a Dutch oven and saute onions 3 minutes.  Add cabbage and
  immediately pour vinegar over cabbage to prevent it from losing its red
  color.  Sprinkle with salt and sugar.  Add chopped apple or applesauce and
  a piece of salt pork.  Pour in red wine and hot beef broth.  Cover and
  simmer for 45 to 60 minutes.  Cabbage should be just tender, not soft.
  Shortly before end of cooking time, remove salt pork; cube and retrun it to
  the cabbage if desired.  Correct seasonings and serve.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Erbsenpuree (Yellow Split-Pea Puree)
 Categories: Vegetables, German
      Yield: 6 servings
 
      2 c  Yellow Split-peas; Dry              6 c  Stock, Broth; Or Water
      1 ea Onion; Large, Whole                 1 ea Carrot; Large
      1 ea Turnip or Parsnip; Large          1/8 ts Marjoram; Dried
    1/8 ts Thyme; Dried                        1 ts Salt
      1 ea Onion; Small, Minced                2 tb Butter; Melted
      2 tb Unbleached Flour               
 
  Presoak peas, if necessary, according to package directions.  Drain well,
  if presoaked.  In a large pot, add water or stock, whole onion, carrot,
  turnip or parsnip, marjoram, thyme, and salt.  Cook until peas and
  vegetables are tender, about 1 1/2 to 2 hours.  Drain well.  Mash peas and
  vegetables in blender or press through a sieve.  In a small frying pan,
  saute the minced onion in butter until lightly browned; blend in flour and
  cook about 2 minutes.  Add to blended peas and vegetables.  Beat until
  fluffy and serve hot.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Kartoffelpuree Meerrettich (Mashed Potatoes/Horseradish Crm)
 Categories: Vegetables, German
      Yield: 4 servings
 
      5 ea Potatoes; Medium                    1 x  ;Boiling Water
    1/2 ts Salt                                2 tb Butter
      1 x  Pepper; Freshly Ground            1/2 c  Sour Cream
      1 tb Horseradish                         2 ts Parsley; Minced
 
  Peel and quarter potatoes.  Cook in boiling salted water in medium-size
  saucepan until tender, drain.  Mash, adding 1 T butter and the pepper. Add
  sour cream, horseradish, and minced parsley.  Whip as for mashed potatoes.
  Place in serving bowl; top with 1 T melted butter and serve.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Kartoffelpfannkuchen (Potato Pancakes)
 Categories: Vegetables, German
      Yield: 4 servings
 
  2 1/2 c  Potatoes; (2 Large) *               3 c  ;Water
      1 ts Lemon Juice                         1 ea Potato; Boiled, Mashed
      1 ea Egg; Large, Beaten                  2 tb Milk
    1/2 ts Salt                                1 x  Vegetable Oil; As Needed
 
  *    Potatoes are grated on medium grater.  2 1/2 Cups Approx.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Grate raw potatoes into water to which lemon juice has been added.  Place
  potatoes in a strainer or cheese cloth and drain off liquid.  Drain well.
  Beat raw and cooked potatoes with egg, milk, and salt to form a batter.
  Using 3 T oil for each batch, drop batter for 3 or 4 pancakes at a time in
  hot oil in a large frypan.  When firm on the bottom side, loosen edges and
  turn.  Brown on other side.  Remove, drain on paper towel, and keep warm.
  Continue until all batter is used.  Serve immediately. NOTE: If potato
  cakes are served with meat, sprinkle with salt. Sprinkle with sugar if
  served with applesauce.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Apfelpfannkuchen (Apple Pancakes)
 Categories: Fruits, Breakfast, Desserts, Cakes, German
      Yield: 4 servings
 
    2/3 c  Flour; Unbleached, Unsifted         2 ts Sugar
    1/4 ts Salt                                4 ea Eggs; Large, Beaten
    1/2 c  Milk                                2 c  Apple; Slices
    3/4 c  Butter Or Margarine                 2 tb Sugar
    1/4 ts Cinnamon                       
 
  Sift together the flour, 2 t sugar, and the salt.  Beat eggs and milk
  together.  Gradually add flour mixture; beat until smooth.  Saute apples in
  1/4 c of butter until tender.  Mixt 2 T sugar and the cinnamon together;
  toss with apples.  Melt 2 T butter in a 6-inch diameter, deep frypan. Pour
  in the batter to a depth of about 1/4-inch.  When set, place 1/4 of the
  apples on top; cover with more batter.  Fry pancake until lightly browned
  on both sides.  Keep warm.  Repeat the procedure 3 times, until all batter
  and apples are used.  Serve immediately.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Apfelstrudel (Apple Strudel)
 Categories: Fruits, Desserts, Pastries, German
      Yield: 6 servings
 
      6 c  Apples; Tart, Sliced              3/4 c  Raisins
      1 tb Lemon Rind; Grated                3/4 c  Sugar
      2 ts Cinnamon                          3/4 c  Almonds; Ground
      8 oz Fillo Leaves; 1/2 Box,Thawed    1 3/4 c  Butter;(No Margarine),Melted
      1 c  Bread Crumbs; Finely Crushed   
 
  Mix apples with raisins, lemon rind, sugar, cinnamon, and almonds.  Set
  aside.  Place 1 fillo leaf on a kitchen towel and brush witl melted butter.
  Place a second leaf on top and brush with butter again.  Repeat until 5
  leaves have been used, using about 1/2 c of butter.  Cook and stir bread
  crumbs with 1/4 c of butter until lightly browned.  Sprinkle 3/4 cup crumbs
  on the layered fillo leaves.  Mound 1/2 of the filling in a 3-inch strip
  along the narrow end of the fillo, leaving a 2-inch border. Lift towel,
  using it to roll leaves over apples, jelly roll fashion.  Brush top of the
  strudel with butter and sprinkle with 2 T crumbs.  Repeat the entire
  procedure for the second strudle.  Bake the strudels at 400 degrees F. for
  20 to 25 minutes, until browned. Makes 2 strudels, 6 to 8 servings each.
  NOTE: Frozen fillo leaves for strudel can be found at most supermarkets in
  the frozen foods sections.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Bayerische Vanillecreme (Bavarian Vanilla Cream)
 Categories: Sauces, Desserts, German
      Yield: 6 servings
 
      2 pk Gelatin; Unflavored               1/2 c  ;Water, Cold
      9 tb Sugar                               1 tb Cornstarch
      2 ea Eggs; Large, Beaten             1 1/2 c  Milk; Scalded
      1 c  Ice Cream; Vanilla                  1 ts Vanilla
      1 c  Cream; Heavy, Whipped          
 
  Sprinkle gelatin over cold water to soften.  Heat to dissolve gelatin
  completely.  Mix together sugar and cornstarch.  Add eggs; beat for 2
  minutes.  Slowly add warm milk, beating constantly.  Pour into a 1-quart
  saucepan.  Cook over medium heat until custard coats a spoon.  Add gelatin
  and ice cream while custard is hot.  Cool until slightly thickened.  Add
  vanilla.  Fold in whipped cream.  Pour into a 1-quart mold.  Chill until
  set.  Unmold carefully and serve with a garnish of fresh fruits.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Bayerische Erdbeercreme (Strawberry Barvarian)
 Categories: Desserts, German
      Yield: 6 servings
 
      1 qt Strawberries; Fresh               3/4 c  Sugar
      1 tb Gelatin; Unflavored,(1 env.)      1/2 c  ;Water, Cold
      2 ts Lemon Juice                         1 c  Cream; Heavy, Whipped
 
  Slice strawberries and mix with the sugar.  Let stand until sugar
  dissolves.  Sprinkle gelatin over cold water.  Set stand 5 minutes, then
  heat gently until gelatin dissolves completely.  Add gelatin and lemon
  juice to sliced berries.  Fold in whipped cream.  Pour into a 1-quart mold
  or serving dish.  Chill until set.  Carefully unmold and serve.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Fladle Uberbacken (Swabian Pancakes)
 Categories: Breakfast, Desserts, German
      Yield: 6 servings
 
  1 1/4 c  Flour; Unbleached                   3 ea Eggs; Large
    1/2 ts Salt                                2 c  Milk
      1 ts Vegetable Oil                      16 oz Applesauce; (1 can)
      4 oz Raisins                             1 ts Oil Or Butter;To Grease Dish
      2 tb Sugar                               3 tb Almonds; Sliced and Blanched
      1 tb Butter                         
 
  Prepare pancake batter by blending flour, 2 eggs, 1/4 t salt and 1 cup of
  milk.  Lightly oil a large frypan and cook 6 to 8 pancakes (2 or 3 at a
  time).  Heat the applesauce and stir in the raisins.  Divide the sauce
  between the pancakes and spread over each top.  Roll up the pancakes like
  jelly rolls and cut each in half with a sharp knife.  Grease an ovenproof
  dish with oil or butter; place pancakes in the dish, setting them up on the
  cut edges.  Blend 1 egg with sugar, 1/4 t salt, 1 cup milk, and sliced
  almonds.  Pour over the pancakes.  Dot with butter.  Place in a preheated
  375 degree F oven and bake for 40 minutes.  Serve immediately.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Blitzkuchen mit Apfeln (Apple Cake)
 Categories: Fruits, Cakes, Desserts, German
      Yield: 6 servings
 
      6 ea Apples; Medium, Tart                2 ea Lemons; Medium, Juiced
      3 tb Sugar                               3 tb Butter
    3/4 c  Sugar                               2 ea Egg Yolks; Large, Divided *
    1/2 ea Lemon;Juiced And Peel Grated        1 ts Baking Powder
  1 1/2 c  Flour; Unbleached                 3/4 c  Milk
      1 tb Rum                                 2 ea Egg Whites; Large
      1 tb Butter; To Grease Cake Pan          1 ts Vegetable Oil
      3 tb Confectioners' Sugar           
 
  *  Do not put the egg yolks together as they will be used individually.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Peel apples, cut in half and core.  Cut decorative lengthwise slits in
  apples, about 1/2-inch deep.  Sprinkle with lemon juice and sugar.  Set
  aside.  Cream butter and sugar together.  One at a time, beat in egg yolks.
  Gradually beat in lemon juice and grated peel.  Sift baking powder and
  flour together.  Gradually add to batter.  Blend in milk and rum.  In a
  small bowl, beat egg whites until stiff.  Fold into batter.  Generously
  grease a springform pan.  Pour in batter and top with apple halves.  Brush
  apples with oil.  Bake in a preheated 350 degree F. oven for 35 to 40
  minutes.  Remove from pan and sprinkle with confectioners' sugar.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Tropfkrapfen (Drop Donuts)
 Categories: Cakes, Desserts, German
      Yield: 10 servings
 
    1/4 c  Butter; Softened                    1 c  Sugar
      2 ea Egg Yolks; Large, Beaten            1 ea Egg; Large, Whole, Beaten
      4 c  Flour; Unbleached                   2 ts Baking Powder
    1/4 ts Nutmeg                            1/2 ts Baking Soda
    3/4 c  Butter OR Sour Milk                 1 x  Confectioners' Sugar
 
  Cream the butter and sugar.  Stir in egg yolks and whole egg; blend.  In a
  separate bowl, sift all dry ingredients except the confectioners' sugar;
  add to creamed mixture, alternating with buttermilk.  Stir to mix all
  ingredients.  Cook by dropping spoonsfuls of dough into 375 degree F deep
  fat.  Fry a few at a time, to keep fat temperature constant.  Turn to brown
  on all sides.  Drain on paper towels; sprinkle with confectioners' sugar.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Meersburger Kirschen-dessert (Cherry Desert Meeresburg)
 Categories: Fruits, Desserts, German
      Yield: 4 servings
 
      1 lb Cherries; Tart, Fresh               3 tb Kirsch
      6 tb Sugar                               2 tb ;Water
     12 ea Ladyfingers                         8 oz Cream Cheese; *
    1/2 ts Vaillla Extract                     2 oz Almonds; Ground **
      1 c  Cream; Heavy                  

----------------------------------GARNISH----------------------------------
      1 x  Pistachio Nuts; Chopped        
 
  *    Soften Cream Cheese to room temperature. ** Grind Almonds in the
  blender, if ground almonds are not available.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Wash and drain cherries.  Remove stones and reserve 8 whole cherries for
  garnish.  Place cherries in a bowl; add kirsch.  In a small pan boil 3 T
  sugar and the water for a minute to make a thin sugar syrup.  Add syrup to
  cherries; stir to blend.  Cover and let soak for 20 minutes.  Cut the
  ladyfingers in half, divide into 4 portions, and place in individual glass
  dishes.  Arrange cherries on top.  Thoroughly blend cream cheese, 3 T
  sugar, vanilla extract, and ground almonds.  Whip the cream and carefully
  fold it into the cream-cheese mixture.  Spoon over the cherries.  Garnish
  with the chopped pistachio nuts and whole cherries.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Altdeutxche Brotchen (Old German Muffins)
 Categories: Breads, Desserts, Fruits, German
      Yield: 4 servings
 
    3/4 c  Butter Or Margarine               1/2 c  Sugar
      2 ea Eggs; Large                         1 tb Rum
      1 ts Vanilla Extract                     3 tb Milk
    1/2 ts Cinnamon                            2 ts Baking Powder
  2 1/4 c  Flour; Unbleached                 1/4 c  Almonds; Ground
      1 tb Orange Rind; Grated               1/4 c  Raisins; If Desired
 
  Cream butter and sugar.  Beat in eggs, rum, vanilla, and milk.  Mix
  cinnamon, baking powder, and flour.  Add flour mixture to butter mixture.
  Gently mix in almonds, orange rind, and raisins.  Pour batter into greased
  muffin tins, filling half full.  Bake at 375 degrees F. for 25 to 30
  minutes, or until browned. Makes 18 muffins.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Schwarzwalder Kirschtorte (Black Forest Cherry Cake)
 Categories: Cakes, Fruits, Desserts, German
      Yield: 8 servings
 
------------------------------------CAKE------------------------------------
      6 ea Eggs; Large                         1 c  Sugar
      1 ts Vanilla Extract                     4 oz Unsweetened BakingChocolate*
      1 c  Flour; Sifted                 

-----------------------------------SYRUP-----------------------------------
    1/4 c  Sugar                             1/3 c  ;Water
      2 tb Kirsch                        

----------------------------------FILLING----------------------------------
  1 1/2 c  Confectioners' Sugar              1/3 c  Butter; Unsalted
      1 ea Egg Yolk; Large                     2 tb Kirsch Liquer

----------------------------------TOPPING----------------------------------
      2 c  Sour Cherries; Canned, Drain        2 tb Confectioners' Sugar
      1 c  Cream; Heavy, Whipped               8 oz Semisweet Chocolate Bar (1)
 
  *  There should be 4 squares of chocolate and it should be melted.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  CAKE: Beat eggs, sugar, and vanilla together until thick and fluffy, about
  10 minutes. Alternately fold chocolate and flour into the egg mixture,
  ending with flour.  Pour the batter into 3 8-inch cake pans that have been
  well greased and floured.  Bake in a preheated 350 degree F. oven for 10 to
  15 minutes or until a cake tester inserted in the center comes out clean.
  Cool cakes in pans for 5 minutes; turn out on racks to cool completely.
  SYRUP: Make syrup by mixing together sugar and water and boiling for 5
  minutes. When syrup has cooled, stir in kirsch. Prick the cake layers and
  pour syrup over all 3 layers. FILLING: To make the butter-cream filling,
  beat together sugar and butter until well blended. Add egg yolk; beat until
  light and fluffy, about 3 to 5 minutes. Fold in Kirsch. CAKE ASSEMBLY: To
  assemble cake, place 1 layer on a cake plate.  Spread with butter cream
  filling.  Using 3/4 cup of the cherries, which have been patted dry, drop
  cherries evenly over cream.  Place second layer on cake.  Repeat.  Place
  third layer on top.  Fold 2 T confectioners' sugar into the whipped cream.
  Cover the sides and top of the cake with whipped cream.  Decorate top of
  cake with remaining 1/2 cup cherries.  To make chocolate curls from
  chocolate bar, shave (at room temperature) with a vegetable peeler.
  Refrigerate curls until ready to use.  Press chocolate curls on sides of
  cake and sprinkle a few on the top.  Chill until serving time.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Franfurter Kranz (Frankfurt Crown Cake)
 Categories: Cakes, Desserts, German
      Yield: 10 servings
 
------------------------------------CAKE------------------------------------
      1 c  Butter; NO Margarine            1 1/2 c  Sugar
      6 ea Eggs; Large *                   1 1/2 ts Grated Lemon Rind
      8 tb Rum                                 4 ts Baking Powder
  3 1/2 c  Flour; Unbleached, Sifted     

----------------------------BUTTER-CREAM FILLING----------------------------
      1 c  Sugar                             3/4 c  ;Water
      6 ea Egg Yolks; Large                    1 tb Rum
      1 c  Butter;NO Margarine,Unsalted  

------------------------------PRALINE TOPPING------------------------------
      2 tb Butter                              1 c  Sugar
    1/2 c  ;Water                              1 c  Almonds; Blanched, Sliced

-------------------------------APRICOT GLAZE-------------------------------
    1/2 c  Apricot Jam                    
 
  *  Egg yolks must be beaten into the cake one at a time so keep the yolks
     seperated from each other.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  CAKE: To prepare cake, cream butter and sugar until very light and fluffy,
  about 5 minutes. Beat in egg yolks, one at a time. Mix in lemon rind and 2
  T rum. Sift baking powder and flour together. Gently mix into the butter
  mixture.  Beat egg whites until stiff but not dry.  Gently fold the egg
  whites into the batter.  Pour into a well-greased 10-inch tube pan.  Bake
  in a preheated 325 degree F. oven for about 60 minutes or until the cake
  tests done.  Cool cake in pan for 10 minutes adn then turn out on wire rack
  to cool completely.  Slice cake crosswise into 3 layers.  Pour about 2 T of
  rum over each layer. Butter-Cream Filling: For butter-cream filling, boil
  sugar and water to 238 degrees F. (soft ball stage). Beat egg yolks until
  very light and fluffy, 5 to 10 minutes. While still beating the egg yolks,
  add the sugar syrup in a thin stream. Beat 5 minutes more, until very thick
  and doupled in bulk.  Slowly beat in the rum. Beat the butter in a small
  bowl until soft and light.  Beat butter into the egg mixture a little at a
  time.  Continue beating until thick. Chill until mixture can be spread. If
  mixture is too soft, beat in additional butter. PRALINE TOPPING: While
  butter-cream is cooking, spread 2 T butter thickly in a 9 X 13-inch baking
  pan for praline topping.  Then in a 1-quart saucepan, boil sugar an water
  to 238 degrees F. (soft ball stage).  Stir in almonds; cook until mixture
  reaches 310 degrees F. or until syrup carmelizes.  Pour syrup into prepared
  baking pan.  When cool, break up praline and grind it in a blender for a
  few seconds. APRICOT GLAZE: Finally heat jam and press through a strainer
  or sieve to make apricot glaze. CAKE ASSEMBLY: To assemble cake, place
  bottom layer of cake on cake plate and spread with half of the butter
  cream.  Repeat with second layer.  Place third layer on top. Spread top and
  sides of cake with apricot glaze.  Press praline powder onto glaze. Any
  remianing butter cream can be used to decorate the top of the cake.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Streuselkuchen (Crumb Cake)
 Categories: Cakes, Desserts, German
      Yield: 6 servings
 
----------------------------------TOPPING----------------------------------
    1/4 c  Sugar                             1/4 c  Brown Sugar
      2 ts Cinnamon                            1 c  Flour; Unbleached, Unsifted
    1/2 c  Butter Or Margarine           

------------------------------------CAKE------------------------------------
  2 1/4 c  Flour; Unbleached, Unsifted       1/4 c  Sugar
    1/4 ts Salt                                1 pk Yeast; Dry
    3/4 c  Milk                              1/2 c  Butter Or Margarine
      1 ea Egg; Large                     
 
  TOPPING: For topping, mix sugars, cinnamon and flour. Cut in butter until
  mixture is crumbly. CAKE: To make cake, mix 1 cup flour, sugar, salt and
  yeast in a large bowl. Place milk and butter in a sauce pan and heat until
  very warm (120 to 130 degrees F). Gradually add to dry ingredients; beat 2
  minutes.  Beat in egg and 1 cup flour. Beat on high speed for 2 minutes.
  Stir in enough flour to make a soft but stiff batter. Spread batter into a
  well-greased 9-inch square cake pan. Sprinkle with topping. Let rise in a
  warm place until double in bulk, about 1 1/2 hours. Bake at 350 degrees F.
  about 45 minutes or until done. Makes 1 9-inch square cake.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Rahmapfelkuchen (Apple And Rum Custard Cake)
 Categories: Cakes, Desserts, German
      Yield: 8 servings
 
-----------------------------------CRUST-----------------------------------
  1 1/2 c  Flour; Unbleached, Unsifted         5 tb Sugar
      1 tb Lemon Rind; Grated                2/3 c  Butter Or Margarine
      1 ea Egg Yolk; Large                     1 tb Milk

----------------------------------FILLING----------------------------------
    1/2 c  Soft Bread Crumbs                   2 tb Butter Or Margarine; Melted
      4 c  Apples; Tart, Sliced                1 tb Lemon Juice
    1/4 c  Sugar                             1/4 c  Raisins; *
    1/4 c  Rum                                 3 ea Eggs; Large, Beaten
    1/3 c  Sugar                           1 3/4 c  Milk
 
  *    Soak raisins in 1/4 cup rum for 1/2 hour before using.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  CRUST: To make crust, mix flour, sugar, and lemon rind. Cut in butter or
  margarine until mixture resembles coarse crumbs.  Add egg yolk and 1 T of
  milk; mix gently to form a dough.  Pat into bottom of a 10-inch Springform
  pan that has sides only greased.  Press dough up sides of pan for 1 inch.
  FILLING: Toss together bread crumbs and melted butter. Spread evenly over
  pastry crust. Toss apple slices, lemon juice, and 1/4 c of sugar. Spread
  apples over crumbs. Drain raisins, reserving rum, and sprinkle raisins over
  apples.  Bake in a preheated 350 degree F. oven for 15 minutes.  Beat eggs
  and sugar until thick and lemon-colored.  Stir in milk and reserved rum.
  Pour custard over apples and bake for 45 to 60 minutes at 350 degrees F.
  until custard is set.  Cool completely before serving.  Do NOT remove
  springform pan until cool.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Gugelhupf
 Categories: Cakes, Desserts, German
      Yield: 8 servings
 
      1 pk Yeast; Dry Active                   1 c  Milk; Scalded Then Cooled
      1 c  Sugar                               1 c  Butter Or Margarine
      5 ea Eggs; Large                         1 ts Vanilla Extract
      1 x  Lemon; Rind Of, Grated            3/4 c  Raisins
    1/3 c  Almonds; Ground (2 oz Pk)         1/2 ts Salt
      4 c  Flour; Unbleached, Unsifted    
 
  Sprinkle yeast into milk to dissolve.  In a large bowl beat sugar and
  butter until light and fluffy.  Beat in eggs, one at a time.  Stir in
  vanilla, lemon rind, raisins, and almonds.  Mix salt and flour.  Add milk
  and flour mixtures, alternately, ending with the flour mixture.  Grease a
  gugelhopf mold*, budt pan, or tube pan.  Pour batter into pan.  Cover and
  let rise until doubled in bulk, about 2 hours.  Bake in preheated 375
  degree F. Oven for 40 minutes or until browned and done.  Serve warm with
  butter. * The gugelhopf mold is know also as a turban-head pan. If this is
  not availiable, you can use the others with the same results.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Apfelquarkkuchen (Apple And Cream Kuchen)
 Categories: Cakes, Desserts, German
      Yield: 4 servings
 
------------------------------------CAKE------------------------------------
      1 pk Yeast; Dry, Active                1/2 ts Salt
      4 tb Sugar                               2 c  Flour; Unbleached, Unsifted
    1/4 c  Butter or Margarine               1/2 c  Milk
      1 ea Egg; Large                    

----------------------------------FILLING----------------------------------
      3 c  Apples; Tart, Sliced                1 tb Lemon Juice
      1 ts Cinnamon                          3/4 c  Sugar
      2 tb Flour; Unbleached                   8 oz Cream Cheese; Softened
      1 ea Egg; Large                     
 
  CAKE: Mix yeast, salt, 4 T sugar, and 3/4 cup flour. Add butter to milk.
  Heat until very warm (120-130 degrees F.). Gradually add milk to flour
  mixture.  Beat for 2 minutes.  Add egg and 1/2 cup flour.  Beat with an
  electric mixer on high speed for 2 minutes.  Mix in enough flour to form a
  soft dough.  Knead for 5 to 10 minutes, until dough is shiny and elastic.
  Place in greased bowl and let rise for 1 hour or until doubled in bulk. Pat
  dough into well-greased 10-inch springform pan pressing the dough 1 1/2
  inches up the sides of the pan. FILLING: Toss apples with lemon juice,
  cinnamon, 1/4 cup sugar, and 2 T of flour. Arrange in rows on top of the
  dough.  Beat together cream cheese, 1/2 cup sugar, and egg. Spread over
  apples.  Let rise in warm place for 1 hour. Bake at 350 degrees F. for 30
  minutes.  Best when served warm.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Haselnusstorte (Hazelnut Torte)
 Categories: Cakes, Desserts, Pastries, German
      Yield: 8 servings
 
      5 ea Eggs; Large, Separated            3/4 c  Sugar
      6 tb ;Water                          1 3/4 c  Cake Flour; Sifted
      1 ts Baking Powder                   1 1/2 c  Hazelnuts (Filberts);Ground*
      1 ts Vanilla Extract                     2 tb Confectioners' Sugar
      1 c  Cream; Heavy, Whipped               1 x  Fresh Strawberries,If Desire
 
  Beat the egg yolks and sugar until very light, about 5 minutes.  Slowly add
  the water.  Sift the flour and baking powder together.  Mix with 1 cup of
  nuts.  Fold the flour mixture into the egg yolks.  Beat the egg whites
  until soft peaks form.  Gently fold the beaten whites into the batter. Pour
  into a greased and floured 10-inch springform pan.  Bake at 375 degrees F
  for 30 minutes or until cake is done.  Cool cake on a wire rack. When
  completely cooled, split the cake into 2 layers.  Fold the vanilla,
  confectioners' sugar, and remaining 1/2 cup of nuts into the whipped cream.
  Spread whipped cream between the 2 cake layers and on top of the cake.
  Chill until serving time.  Garnish with fresh strawberries, if desired. *
  Hazelnuts are available at most stores under the name of Filberts. They
  should be blanched.  To blanch, boil the nuts for 5 minutes and when they
  are cool enough to handle, remove the skins.  To grind, place about 1/4 cup
  at a time in a blender, or chop as finely as you can with a sharp knife.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Obsttorte (Fruit Torte)
 Categories: Cakes, Desserts, Pastries, German
      Yield: 8 servings
 
-----------------------------------PASTRY-----------------------------------
      2 c  Flour; Unbleached                 1/4 c  Sugar
      1 c  Butter; NO Margarine, Unsalt        2 ea Egg Yolks

----------------------------------FILLING----------------------------------
      4 c  Fruit; Fresh, Canned, Frozen      1/2 c  Sugar;If Fresh Fruit Is Used
    1/4 c  ;Water, If Needed                   2 tb Cornstarch

-------------------------------ALMOND COATING-------------------------------
      1 ea Egg White                           1 tb Sugar
    1/2 c  Almonds; Toasted, Sliced      

----------------------------------TOPPING----------------------------------
      2 tb Sugar                               1 ts Vanilla Extract
      1 c  Cream; Heavy, Whipped          
 
  CAKE: Mix flour and sugar. Cut in butter until mixture resembles coarse
  crumbs. Add egg yolks; mix to form dough. Press dough into bottom and sides
  of a 10-inch springform pan. Dough should come 1 1/2 inches up the sides.
  Bake in a preheated 375 degree F. oven for 20 to 25 minutes, until pastry
  is firm and light brown. FILLING: Drain canned or frozen fruit, reserving
  juice.  Crush 1 cup of fresh fruit to make juice. Add sugar to fresh fruit
  and let stand 1/2 hour.  Drain juice and add water to make 1 cup. Mix
  cornstarch and fruit juice.  Cook over medium heat until thickened. Place
  whole fruit in baked pastry shell. Pour thickened fruit juice over top.
  Chill thoroughly.  Carefully remove torte from springform pan. ALMOND
  COATING: Beat egg white until foamy. Gradually beat in the sugar. beat
  until stiff peakes are formed. Spread the meringue around the outside of
  the pastry shell. Press in the almonds so that they completly cover the
  sides. TOPPING: Gently fold sugar and vanilla into whipped cream. Spread
  over the fruit. Garnish with sliced toasted almonds, if desired.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Weintraubentorte (Grape Torte)
 Categories: Pastries, Desserts, German
      Yield: 8 servings
 
-----------------------------------DOUGH-----------------------------------
      2 c  Flour; Unbleached, Unsifted       2/3 c  Sugar
    1/4 c  Butter Or Margarine                 1 ea Egg; Large
      1 ea Egg Yolk; Large                     1 ea Lemon; Grated Rind Of
    1/8 ts Salt                          

----------------------------------TOPPING----------------------------------
      1 lb Grapes                              3 ea Egg Whites; Large
      6 tb Sugar                             1/2 ea Lemon; Juice Of
      4 oz Almonds; Ground                
 
  DOUGH: Sift flour and sugar into a medium-size bowl. Cut in butter or
  margarine until mixture resembles coarse crumbs. Add egg, egg yolk, lemon
  rind, and salt; mix with a fork to form dough. Cover dough and let rest in
  refrigerator 20 minutes.  Roll out dough into a circle; place in an
  ungreased springform pan.  Form a 1-inch high rim.  Bake in preheated 350
  degree F. oven for 10 minutes. FILLING: Meanwhile, clean and halve grapes,
  and remove seeds if necessary.  Beat egg whites until stiff; blend in
  sugar, lemon juice, and ground almonds. Carefully fold in the grapes.
  Remove cake from the oven.  Fill baked cake shell with grape mixture,
  return to the oven, and bake for another 30 minutes at 350 degrees F.
  Remove cake from pan and cool on wire rack.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Neujahrspretzel (New Year's Pretzels)
 Categories: Holidays, German
      Yield: 2 servings
 
      2 c  Milk                              1/2 c  Butter Or Margarine
      2 pk Yeast; Active, Dry                  2 ts Salt
    1/2 c  Sugar                               7 c  Flour; Unbleached
      2 ea Eggs; Large                         1 c  Confectioners' Sugar
      1 x  ;Water                              1 ts Vanilla Extract
    1/4 c  Almonds; Chopped               
 
  Heat milk and butter until very warm (120-130 degrees F.).  Mix yeast,
  salt, sugar, and 1 cup flour.  Slowly beat into warm milk.  Beat for 2
  minutes.  Add eggs and 1 cup of flour.  Beat for an additional 2 minutes.
  Add enough flour to form a soft dough.  Knead until smooth and elastic,
  about 5 minutes.  Place dough in a greased bowl.  Let rise in a warm place
  until doubled in bulk, about 1 hour.  Punch dough down and let rise again
  until doubled. (1 hour more).  Divide dough in half.  Shape pretzel as
  follows:  Roll dough into a rope about 30 inches long and 1 1/2 inches in
  diameter.  Cross the ends leaving a large loop in the center.  Flip loop
  back onto crossed ends to form a pretzel.  Repeat with remaining dough.
  Place pretzels on greased baking sheets.  Let rise 15 minutes more.  Bake
  at 375 degrees F for 25 to 30 minutes or until golden brown.  Cool on wire
  racks.  Mix confectioners' sugar, water and vanilla to form a thin icing.
  Spread icing on pretzels and sprinkle with chopped almonds. Makes 2 large
  pretzels.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pretzels
 Categories: Breads, Snacks
      Yield: 6 servings
 
      1 pk Yeast; Active, Dry              1 1/2 c  ;Water, Warm,110-120 Degrees
      1 ts Salt                                1 tb Sugar
      4 c  Flour; Unbleached                   1 ea Egg; Large, Beaten
      1 x  Salt; Coarse                   
 
  Dissolve yeast in warm water.  Add salt and sugar to yeast mixture.  Blend
  in flour and knead dough until smooth, about 7 to 8 minutes.  Cover and let
  dough rise until double in bulk.  Punch down.  Cut dough into small pieces
  and roll into ropes.  Twist ropes into pretzel shapes and place on greased
  cookie sheet. Using a pastry brush, bursh pretzels with egg and sprinkle
  with coarse salt.  Allow pretzels to rise until almost double in bulk. Bake
  at 425 degrees F. for 10 to 15 minutes or until browned.  Best if eaten
  immediately.  If not, store in airtight container. Makes 12 6-inch
  pretzels.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Schokoladenpretzel (Chocolate Pretzels)
 Categories: Breads, German
      Yield: 8 servings
 
    1/2 c  Butter Or Margarine               1/4 c  Sugar
      1 ea Egg; Large, Beaten                  1 ts Vanilla Extract
    1/4 c  Milk                              1/4 c  Cocoa
      2 c  Flour; Unbleached, Unsifted   

-------------------------------COCOA FROSTING-------------------------------
      2 tb Cocoa                           1 1/4 c  Confectioners' Sugar
      2 tb Butter Or Margarine; Melted       1/2 ts Vanilla Extract
 
  Cream 1/2 cup butter and the sugar until light and fluffy.  Beat in the
  egg, vanilla, and milk.  Sift cocoa and flour.  Mix into butter mixture
  until thoroughly blended.  Chill dough until firm enough to handle (about
  30 minutes).  Using 2 T dough, roll a rope about 12 inches long between
  your hands.  Shape into a pretzel as follows:  Make a loop bout 1 1/2
  inches in diameter by crossing the ends, leaving 1-inch tails.  Flip the
  loop down over the crossed ends.  Press firmly into place.  Place pretzels
  on greased baking sheets.  Bake at 350 degrees F. for about 10 minutes. Mak
  frosting in a small bowl.  Mix cocoa and confectioners' sugar. Gradually
  stir in butter and vanilla.  If frosting is too thick, thin with milk. When
  pretzels are cool, spread with Cocoa Frosting. Make 2 dozen.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Springerle (Molded Christmas Cookies)
 Categories: Cookies, Holidays, German
      Yield: 12 servings
 
      4 ea Eggs; Large                         2 c  Sugar
      1 ts Anise Extract                   4 1/2 c  Cake Flour; Sifted
 
  *  NOTE:
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Beat eggs until very light and fluffy.  Gradually add sugar; beat for 15
  minutes.  DO NOT underbeat.  Fold in anise extract and flour.  Roll dough
  3/8-inch thick.  Thoroughly flour springerle mold or rolling pin.  Press
  molds firmly to dough.  Cut cookies apart and place on greased and floured
  cookie sheet.  Let dry overnight at room temperture, covered with paper
  towels, or uncovered.  Preheat oven to 375 degrees F.  Place cookies in
  oven and immediately reduce temperature to 300 degrees F.  Bake for 15
  minutes. Cookies should not brown.  Store cookies 2 to 3 weeks to mellow
  flavor.  These cookies are very hard and may be used for dunking in coffee,
  tee or cocoa.  For Christmas, paint designs with egg yolk colored with food
  coloring. Makes 6 dozen.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Broiled Onion Topping
 Categories: Vegetables, Toppings, Spreads
      Yield: 6 servings
 
      1 tb Butter Or Margarine                 1 c  Onion; Chopped, 2 Medium
    1/8 ts Nutmeg                              2 tb Dairy Sour Cream
 
  Melt the butter or margarine in a small skillet.  Add onions, cook and stir
  until tender.  Stir in remaining ingredients; spread on cooked patties.
  Broil 2 inches from the heat until hot, about 1 minute.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Mushroom-Onion Topper
 Categories: Vegetables, Sauces, Toppings, Spreads
      Yield: 6 servings
 
      1 tb Margarine Or Butter                 1 ea Onion; Thinly Sliced
      4 oz Mushrooms; 1 can, *               1/2 ts Worcestershire Sauce
    1/8 ts Pepper                         
 
  *    Use 1 4-oz can of mushroom stems and pieces.
  Melt margarine in a small skillet.  Add onion slices and cook and stir
  until tender.  Stir in remaining ingredients and heat through.  Serve, hot,
  over patties.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Mustard Butter
 Categories: Sauces, Vegetables, Toppings
      Yield: 6 servings
 
    1/4 c  Margarine Or Butter;Softened        1 tb Parsley; Snipped
      2 tb Mustard; Prepared                 1/4 ts Onion Salt
 
  Mix all ingredients together.  Spoon onto hot patties.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Sesame Butter
 Categories: Toppings
      Yield: 4 servings
 
    1/4 c  Margarine Or Butter;Softened        1 ts Worcestershire Sauce
    1/2 ts Garlic Salt                         1 tb Toasted Sesame Seed; *
 
  *    To toast sesame seeds, spread out in a small pie tin and bake at 350
  Mix all ingredients together.  Spoon over hot patties.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Zippy Tomato Sauce
 Categories: Sauces, Toppings, Vegetables
      Yield: 8 servings
 
      2 tb Margarine Or Butter               1/2 c  Green Bell Pepper; Chopped,*
      1 ea Onion; Small, Thinly Sliced         8 oz Tomato Sauce; 1 can
      1 c  Chili Sauce                         1 ts Worcestershire Sauce
    1/4 ts Chili Powder                   
 
  *    You can use canned chopped Green Chiles or Jalapenos for a hotter
  Melt margarine in a small saucepan.  Add green peppers and onion.  Cook and
  stir until the onion is tender.  (Note: If using the canned peppers, just
  cook the onion alone.)  Stir in all the remaining ingredients and heat to
  boiling, stirring occasionally.  Serve hot over patties.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cheese-Potato Meat Loaf
 Categories: Main dish, Cheese/eggs, Meats
      Yield: 6 servings
 
      1 x  Basic Meat Loaf; Recipe # 8       1/4 c  Blue Cheese; Crumbled
      1 x  Potatoes; Instant Mashed            1 x  Bacon; Crisp & Crumbled
 
  *    Use the measurements for 4 servings and prepare as the recipe
  Prepare the basic meat loaf recipe except -- mix in half of the cheese and
  shape the mixture into a loaf in an ungreased baking pan 13 X 9 X 2-inches.
   Omit the catsup and bake as directed.  Drain off the excess fat.  Prepare
  the potatoes as directed on the package except -- stir in the remaining
  cheese.  Spread the potatoes on the sides and top of the meat loaf.
  Sprinkle with the crumbled bacon and bake for an additional 10 minutes, or
  until the potatoes are lightly browned.  Serve hot.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Meat And Potato Squares
 Categories: Main dish, Cheese/eggs, Meats
      Yield: 6 servings
 
      1 x  Basic Meat Loaf; Recipe # 8         1 x  Mashed Potatoes; Instant, *
    1/2 c  Cheddar Cheese; Shredded       
 
  *     Prepare enough instant mashed potatoes to serve 4 as per package
  Prepare the basic Meat Loaf -- except spread the mixture into an ungreased
  baking pan 9 X 9 X 2 or 8 X 8 X 2-inches.  Omit the catsup and decrease the
  baking time to 40 to 50 minutes.  Drain off the excess fat.  Spread the hot
  potatoes evenly over the meat in the pan and sprinkle with the shredded
  cheese.  Bake until the cheese is melted, about 2 to 4 minutes. Serve hot
  on a slightly heated platter.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Zucchini-Layered Meat Loaf
 Categories: Main dish, Cheese/eggs, Meats, Vegetables
      Yield: 6 servings
 
      1 x  Recipe Basic Meat Loaf; *         1/2 c  Swiss Cheese; Shredded
    1/2 c  Zucchini; Thinly Sliced             2 tb Pimento; Chopped
 
  *    See Recipe # 8, this file, for the recipe.
  Prepare the basic meat loaf -- except spread 1/3 of the mixture evenly in
  an ungreased loaf pan, 9 X 5 X 3-inches.  Sprinkle half each of the cheese,
  zucchini and pimento in layers, spreading the layers to within 1/2 inch of
  all sides of the pan.  Repeat the layers ending up with a layer of the meat
  mixture on the top.  Be sure to cover the layers completely by spreading
  the mixture to the sides of the pan.  Omit the catsup and bake, uncovered,
  for 1 1/4 hours. Drain off the excess fat and let stand for 5 to 10 minutes
  before slicing into thick slices.  Serve on a heated platter.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Australian Cheesecake
 Categories: Cakes, Desserts, Cheese/eggs, Fruits
      Yield: 10 servings
 
-----------------------------------CRUST-----------------------------------
  1 1/2 c  Graham Cracker Crumbs               6 tb Butter; Melted, *
    1/4 c  Sugar; Granulated             

---------------------------------CHEESECAKE---------------------------------
      1 lb Cream Cheese                      1/2 c  Sugar; Granulated
      3 ea Eggs; Large, Separated            1/4 c  Unbleached Flour
      1 ts Lemon Rind, Grated                  2 ts Lemon Juice
      1 ts Vanilla Extract                   1/2 c  Heavy Cream
      2 tb Passion Fruit; **              
 
  *      Use sweet cream butter and DO NOT substitute margarine. ** Make the
  passion fruit pulp from fresh passion fruits or substitute
  NOTE:  Prebaked crusts are much crisper than the chilled ones and this can
  be important if you want a crisp crust. CRUST: If you are prebaking the
  shell, preheat the oven to 350 degrees F.  Place the crumbs in a mixing
  bowl and add the butter and sugar blending well. Press the crumb mixture
  into the bottom and up the sides of an 8-inch springform pan. Smooth the
  mixture to form an even layer on the bottom and sides. Bake the crust in
  the oven for 10 minutes and let cool to room temperature before filling.
  NOTE:  This crust can be chilled for 5 to 10 minutes in the freezer until
  it is set but is not recommended in this recipe. CHEESECAKE: Preheat the
  oven to 300 degrees F.  In a large mixing bowl, beat the cream cheese and
  sugar until light and fluffy.  Add the egg yolks, one at a time, beating
  well after each.  Beat in the flour, lemon rind, lemon juice, and vanilla
  until just mixed.  Whip the cream until stiff in a medium mixing bowl. Set
  aside.  In another mixing bowl, beat the egg whites until they form stiff
  peaks, then fold them into the cheese mixture. Fold in the reserved whipped
  cream.  Stir in the passion fruit pulp then pour the mixture into the
  prepared crust and bake fro 45 minutes to 1 hour. Cool, in the oven, to
  room temperature, then chill.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Czechoslovakian Cheesecake
 Categories: Cakes, Desserts, Cheese/eggs
      Yield: 10 servings
 
-----------------------------------CRUST-----------------------------------
      1 x  Sweet Yeast; See Recipe # 23  

---------------------------------CHEESECAKE---------------------------------
      2 c  Cottage Cheese                    1/4 c  Butter; No Margarine
      1 c  Sugar; Granulated                   2 ea Eggs; Large, Separated
      1 tb Cornstarch                          3 tb Milk OR Heavy Cream
      1 tb Rum; Dark                         1/2 ts Lemon Rind; Grated
    1/3 c  Raisins                        
 
  Preheat the oven to 350 degrees F.  Press the cottage cheese through a
  sieve and drain.  In a large mixing bowl, combine the butter, sugar, and
  the egg yolks.  Beat until foamy, then add the cornstarch, milk, rum,
  cheese, lemon rind and raisins blending well.  Beat the egg whites until
  they from soft peaks, then gently fold them into the cheese mixture.  Pour
  the mixture into the prepared crust and bake for 50 minutes, or until the
  edges are golden brown.  Cool and serve at room temperature.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Dutch Cheesecake
 Categories: Cakes, Desserts, Cheese/eggs
      Yield: 10 servings
 
-----------------------------------CRUST-----------------------------------
      1 x  Shortbread; See Recipe # 22   

---------------------------------CHEESECAKE---------------------------------
      2 ea Eggs; Large, Separated            1/4 c  Confectioners' Sugar; PLUS
      2 ts Confectioners' Sugar            1 1/2 c  Gouda Cheese; Grated
    1/3 c  Light Cream Or Half & Half        1/4 c  Unbleached Flour
      1 ts Lemon Juice                         1 ts Lemon Rind; Grated
    1/3 c  Raisins; Golden                
 
  NOTE: Use an 8-inch tart pan in this recipe. Preheat the oven to 350
  degrees F.  In a large mixing bowl, beat together the egg yolks and 1/4 cup
  of the confectioners' sugar until well blended -- about 5 minutes. Beat in
  the cheese, cream, flour, lemon juice, lemon rind and raisins. Beat the egg
  whites until frothy, then gradually add the remaining confectioners' sugar
  and continue to beat until the whites form stiff peaks. Fold the egg whites
  into the cheese mixture.  Pour the cheese mixture into the prepared crust
  and bake for 45 minutes.  Cool to room temperature, then chill before
  serving.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: English Cheese Pie
 Categories: Desserts, Pies, Cheese/eggs, Cakes
      Yield: 8 servings
 
-----------------------------------CRUST-----------------------------------
      2 c  Unbleached Flour                  1/2 ts Salt
      2 ts Sugar; Granulated                   4 tb Butter; Chilled, *
      3 tb Shortening; Chilled                 5 tb Water; Cold

----------------------------------FILLING----------------------------------
    1/2 c  Cottage Cheese                      1 c  Heavy Cream
    1/4 c  Cream Sherry                        3 ea Eggs; Large
      2 ea Egg Yolks, Large                  1/3 c  Sugar; Granulated
      2 tb Rosewater                         1/2 ts Nutmeg; Grated
    1/4 ts Cinnamon; Ground                  1/4 c  Currants; Dried
 
  *     DO NOT use margarine in this recipe.
  CRUST: Sift together the flour, salt and sugar into a medium-sized mixing
  bowl. Add the butter to the flour all at once. Mix together until well
  blended.
   Then add the shortening and continue to blend by cutting it into the flour
  mixture.  The mixture will begin to look like crumbs or small pebbles. It
  will have the texture of oatmeal.  Sprinkle the water over the dough,
  distributing it evenly throughout.  The dough will be come sticky and cling
  together.  Gather it into a ball and wrap it in plastic wrap.  Chill for at
  least 30 minutes.  Preheat the oven to 450 degrees F.  When the pastry has
  chilled, roll it out on a pastry board to a thickness of 1/8-inch. The
  easiest way is to roll the dough between 2 sheets of waxed paper. Roll the
  dough up onto the rolling pin and transfer it to a 9-inch pie tin. Gently
  press it into the tin without stretching it.  Use the excess pastry to make
  flutes or cut away the excess with a sharp knife or scissors. Prick the
  bottom of the pastry shell thoroughly to prevent trapped air from bubbling
  the dough.  Butter a sheet of aluminum foil and place the foil down into
  the shell.  Weight it down with weights or beans to keep the crust from
  lifting up.  Bake the crust for 7 to 10 minutes then remove the weight and
  the foil.  Return the crust to the oven and continue baking for another 8
  to 10 minutes or until the crust is lightly browned. If you have difficulty
  rolling out the dough, do not reroll it; just patch the tears or holes.
  Rerolling will make the pastry tough. FILLING: Preheat the oven to 350
  degrees F.  Press the cottage cheese through a sieve. In a small saucepan,
  gently heat the cream and the sherry until steamy, do not allow it to
  scorch.  In a mixing bowl, beat together the eggs, egg yolks, sugar,
  rosewater, and the spices until frothy -- about 5 minutes. In a large
  mixing bowl, beat the cottage cheese until it is smooth then add the egg
  mixture and blend well.  Add the hot cream and sherry slowly to the cheese
  mixture and beat until well blended.  Stir in the currants and pour the
  mixture into the prepared crust.  Bake for about 30 minutes, then allow to
  cool.  Chill and sprinkle with cinnamon.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Finnish Curd Cake
 Categories: Cakes, Desserts, Cheese/eggs
      Yield: 8 servings
 
-----------------------------------CRUST-----------------------------------
      2 tb Butter; *                         2/3 c  Bread Crumbs; Dry **

------------------------------------CAKE------------------------------------
  1 1/2 ts Baking Powder                       1 c  Unbleached Flour; Sifted
      1 c  Cottage Cheese                      2 ea Eggs; Large
    1/2 c  Brown Sugar                         1 ts Cinnamon; Ground
      1 ts Cardamom; Ground                  1/2 ts Ginger; Ground
      1 ts Orange Rind; Grated                 1 ts Lemon Rind; Grated
    1/2 c  Butter, Melted, *              
 
  *      Use Sweet Cream Butter In this recipe. ** Note: This recipe can vary
  depending on the type of pan you use.
  Butter the baking dish, pie pan, or springform pan until generously coated.
  Sprinkle the crumbs as needed into the pan, then turn the pan around and
  shake gently, distributing the crumbs along the sides as well. The crumbs
  should completely coat the inside of the pan.  Chill briefly to set the
  crumbs and then fill with the desired filling. CAKE: Preheat the oven to
  325 degrees F.  Sift together the flour and baking powder and set aside.
  Press the cottage cheese through a sieve.  In a large mixing bowl, beat the
  eggs and the sugar until they are frothy.  Add the spices and fruit rinds.
  Add the cottage cheese and blend all the ingredients well. Stir in the
  butter, then add the dry mixture, mixing well. Pour the mixture into the
  prepared crust and bake for 1 hour. NOTE: Again this is more like a quick
  bread, and you can increase the sugar if you like as this is not
  particularly sweet.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: French Cheesecake
 Categories: Cakes, Desserts, Cheese/eggs
      Yield: 16 servings
 
-----------------------------------CRUST-----------------------------------
      1 x  Shortbread; See Recipe # 22   

---------------------------------CHEESECAKE---------------------------------
      1 lb Cream Cheese                      1/2 lb French Cheese; *
    1/3 c  Sugar; Granulated                   1 tb Unbleached Flour
      4 ea Eggs; Large, Separated            1/4 c  Sour Cream
    1/4 c  Heavy Cream                         1 ts Real Vanilla Extract
      1 tb Confectioners' Sugar           
 
  NOTE:  IF YOU ARE ON A DIET AND HAVE TO ASK HOW MANY CALORIES ARE IN THIS *
  Use the Soft Double Creme French Cheese in this recipe.
  Preheat the oven to 350 degrees F.  In a large mixing bowl, beat together
  the cream cheese and the double creme, then add the sugar and flour and
  beat until thoroughly blended.  Stir in the egg yolks, sour cream, heavy
  cream and vanilla.  Beat the egg whites until they are frothy, then
  gradually add the confectioners' sugar and beat until the whites form stiff
  peaks.  Fold the whites into the cheese mixture.  Pour the mixture into the
  prepared crust and bake for 45 minutes, or until the center is firm. Cool
  to room temperature, then chill before serving.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: German Kasekuchen
 Categories: Cakes, Desserts, Cheese/eggs, German
      Yield: 10 servings
 
-----------------------------------CRUST-----------------------------------
      2 c  Unbleached Flour; Sifted            4 tb Butter; No Margarine
    1/2 c  Sugar; Granulated                   1 ea Egg; Large
      1 ts Baking Powder                 

---------------------------------CHEESECAKE---------------------------------
      3 c  Cottage Cheese; 1 1/2 lbs         1/2 c  Cornstarch
      1 ts Baking soda                         1 c  Sugar; Granulated
      4 ea Eggs; Large                       1/2 ts Lemon Rind; Grated
    1/2 ts Vanilla Extract; Real only          1 c  Sour Cream
      1 c  Raisins                        
 
  CRUST: In a large mixing bowl, blend all the ingredients, cutting in the
  butter and working the mixture with your hands until it is well mixed and
  workable.  Divide the dough into 2 equal portions.  Use one half to line
  the bottom of a greased 9-inch springform pan, the other half to line the
  sides of the pan.  Either roll out the dough or press it in with your
  fingers.  Chill before filling. CHEESECAKE: Preheat the oven to 375 degrees
  F.  Press the cottage cheese through a sieve. Combine the cornstarch and
  the baking powder and set aside.  In a large mixing bowl, combine the
  cottage cheese with the sugar, eggs, lemon rind and vanilla. Beat until
  very smooth.  Add the dry mixture to the cheese and blend well. Stir in the
  sour cream and raisins.  Pour the cheese mixture into the prepared crust
  and bake for one hour, or until done. The center will remain soft. Turn off
  the oven and prop the door open. Allow the cake to cool to room
  temperature.  Serve at room temperature as well.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Hungarian Cheesecake
 Categories: Cakes, Desserts, Cheese/eggs
      Yield: 10 servings
 
-----------------------------------CRUST-----------------------------------
  1 1/2 c  Unbleached Flour; Sifted            1 ts Baking Powder
      4 tb Sweet Butter; No Margarine          2 ea Egg Yolks; Large, *
    1/8 ts Salt                                1 tb Lemon Juice
      1 x  Cold Water; **                

---------------------------------CHEESECAKE---------------------------------
      2 c  Cottage Cheese                      4 ea Eggs; Large
    1/4 c  Sugar; Granulated                   1 ts Lemon Rind; Grated
      1 c  Sour Cream                          1 c  Crushed Pineapple; Drained
    1/2 c  Raisins                        
 
  *     Lightly beat the egg yolks. ** Use only as much cold water as needed.
  (3 to 4 TBLS)
  Sift together the flour and baking powder, set aside.  Cream the butter in
  a large mixing bowl, then add the egg yolks, salt, and lemon juice, mixing
  well.  Add the dry mixture, then using your fingers, work the dough into a
  smooth consistency.  Add the cold water as necessary to work the dough.
  Roll the dough out on a flat surface to a thickness of 1/4-inch.  Cut the
  dough to fit the greased bottom of a 9-inch springform pan and place the
  dough in the bottom.  Use the excess to line the sides of the pan.  Chill.
  CHEESECAKE: Preheat the oven to 450 degrees F. Press the cottage cheese
  through a sieve. In a large mixing bowl, beat 3 eggs and the sugar until
  well blended. Add the cottage cheese and beat, then stir in the lemon rind
  and the sour cream. Separate the remaining egg, saving the yolk for another
  recipe, and brush the crust with the white.  Combine the pineapple and
  raisins in a bowl, then spread the mixture evenly on the prepared crust.
  Pour the cheese mixture on the top of the fruit mixture.  Bake for 10
  minutes at 450 degrees F. then reduce the oven to 350 degrees F. and bake
  for about another 35 minutes.  Cool to room temperature, then chill. Serve
  chilled.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: New Zealand Kiwi Cheesecake
 Categories: Cakes, Desserts, Cheese/eggs, Fruits
      Yield: 10 servings
 
-----------------------------------CRUST-----------------------------------
  1 1/2 c  Graham Cracker Crumbs             1/4 c  Sugar; Granulated

---------------------------------CHEESECAKE---------------------------------
  1 1/2 lb Cream Cheese                      1/4 ts Salt
      1 ts Vanilla Extract                     4 ea Eggs; Large, Slightly Beaten
      1 c  Sugar; Granulated             

----------------------------------TOPPING----------------------------------
      1 c  Sour Cream                          6 tb Butter; Melted
      2 ea Kiwi Fruits; Peeled & Sliced        2 tb Milk
    1/2 ts Vanilla Extract                     3 tb Confectioners' Sugar
 
  Preheat the oven to 350 degrees F.  Place the crumbs in a mixing bowl and
  add the butter (NO Margarine) and sugar.  Blend well.  Press the 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 10
  minutes in the preheated oven.  Cool before filling. CHEESECAKE: Preheat
  the oven to 350 degrees F.  In a large mixing bowl, beat together the cream
  cheese, milk, salt, and vanilla until well blended.  Add the eggs and sugar
  and continue to beat until light and creamy.  Pour the mixture into the
  prepared crust and bake for 35 minutes, or until lightly browned; the cake
  should be set in the middle.  Remove the cake from the oven and cool for 10
  minutes.  Prepare the topping by mixing together, the sour cream, sugar,
  and vanilla.  Spread the topping over the top of the cake. Return the cake
  to the oven and bake for 15 minutes more.  Cool to room temperature; then
  refrigerate until chilled.  Just before serving, garnish the top of the
  cake with slices of Kiwi fruit.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Paskha (Russian Cheesecake)
 Categories: Cakes, Desserts, Cheese/eggs, Sauces
      Yield: 10 servings
 
-----------------------------------CRUST-----------------------------------
      1 x  NONE                          

---------------------------------CHEESECAKE---------------------------------
      6 c  Farmers Cheese; 3 Lbs, *            6 ea Egg Yolks; Large
  1 1/2 c  Confectioners' Sugar            1 1/2 c  Heavy Cream
    1/2 c  Candied Fruits                    1/2 c  Raisins; Seedless
    1/2 c  Almonds; Toasted, Slivered        1/2 ts Lemon Rind; Grated
    1/2 lb Butter; NO Margarine                3 ts Vanilla Extract

-------------------------------SABAYON SAUCE-------------------------------
      2 ea Egg Yolks; Large                    3 tb Confectioners' Sugar
    1/2 ts Lemon Rind; Grated                  1 tb Lemon Juice
    1/4 c  Madeira                             1 tb Rum; Light
 
  *    You can also use Large-Curd Cottage Cheese if the Farmers Cheese is
  NOTE:  THIS IS A SPECIAL CAKE REQUIRING A NEW LARGE FLOWER POT 7 X 7-INCHES
  AT A MINIMUM. Press the cheese through a sieve. Combine the cheese with the
  egg yolks, beating in 1 yolk at a time. Add the sugar and blend well. Heat
  the cream in a large saucepan until it almost boils, then add the cheese
  mixture and cook over low heat, stirring constantly, until the mixture
  thickens.  Remove from the heat before it begins to boil.  Stir in the
  fruits, almonds, and lemon rind.  Cool.  Cream together the butter and the
  vanilla, then stir into the cooled cheese mixture.  Line the flower pot
  with several layers of moistened cheesecloth, leaving enough cloth at the
  top to form a flap that will cover the pot.  Fill the pot with the cheese
  mixture and cover with the flap.  Put a weight on the top and place in the
  refrigerator for 2 to 3 days.  The whey (liquid) will drip out the bottom
  of the pot, so be sure to place a pan under it.  When drained, carefully
  unmold the cake with a knife.  Remove the cheesecloth and smooth the sides
  with a hot knife.  Prepare the sauce.  Beat together the egg yolks, sugar,
  Madeira, and lemon rind in the top of a double boiler.  Cook and continue
  beating until the mixture thickens.  Stir in the lemon juice and the rum,
  then chill briefly.  Pour the sauce over the cheesecake and serve. NOTE:
  This very unusual cheesecake is a traditional Russian Easter dish.  In the
  old days, the custom was to decorate it with paper flowers or religious
  emblems and have the priest come by and bless it.  Back then, it was made
  in a special pyramid-shaped form, but you can make it in an ordinary red
  clay flower pot.  Visually, the effect is quite striking, and the drainage
  hole allows the excess whey to escape.  To make paskha, you will need a
  large flower pot and some cheesecloth.  The paskha will keep in the
  refrigerator for several weeks, but be sure to make it at least three days
  in advance.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Polish Cheesecake
 Categories: Cakes, Desserts, Cheese/eggs
      Yield: 10 servings
 
-----------------------------------CRUST-----------------------------------
      1 x  Shortbread; See Recipe # 23   

---------------------------------CHEESECAKE---------------------------------
      4 c  Dry Curd Cheese; 2 lbs, *         1/2 ts Salt
  1 1/2 c  Sugar; Granulated                   4 ea Eggs; Large, Lightly Beaten
    1/2 c  Butter; Melted                      1 ts Vanilla Extract

-------------------------------CRUMB TOPPING-------------------------------
      1 c  Unbleached Flour                  1/2 c  Confectioners' Sugar
    1/2 ts Cinnamon; Ground                  1/4 c  Brown Sugar; Packed
    1/4 c  Butter; Melted                      1 tb Unbleached Flour
 
  *    Use either Dry Curd Cottage or Farmer cheese in this recipe.
  Preheat the oven to 350 degrees F.  Place the cottage cheese in a sieve and
  drain.  In a small bowl, mix the flour, salt, and sugar.  Set aside. In a
  large bowl, combine the cottage cheese with the eggs, butter, and vanilla.
  Mix until well blended and smooth.  Add the dry mixture and blend well.
  Pour the mixture into the prepared crust and set the cake aside. Prepare
  the topping by sifting the flour, sugar, and cinnamon together. Add the
  brown sugar and blend well.  Pour the melted butter over the topping mix
  and immediately stir with a fork to form small crumbs. Sprinkle the topping
  mix over the surface of the cake and bake the cake for 50 minutes, or until
  done.  Cool to room temperature and then chill.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Spanish Cheesecake
 Categories: Cakes, Desserts, Cheese/eggs
      Yield: 10 servings
 
-----------------------------------CRUST-----------------------------------
      1 x  None                          

---------------------------------CHEESECAKE---------------------------------
      1 lb Cream Cheese                      1/2 ts Cinnamon; Ground
      2 ea Eggs; Large                       1/4 c  Unbleached Flour
      1 ts Lemon Rind; Grated                  1 x  Confectioners' Sugar
    1/2 ts Salt                                3 tb Butter
  1 1/2 c  Sugar; Granulated              
 
  Preheat the oven to 400 degrees F.  In a large mixing bowl, cream the
  cheese, 1 tb of the butter and the sugar.  Do not beat.  Stir in the eggs,
  one at a time, beating well after each addition.  Add the cinnamon, lemon
  rind, flour, and salt; blend well.  Butter the pan with the remaining 2 tb
  of butter, using your fingers to spread the butter completely.  Pour the
  mixture into the prepared pan and bake for 12 minutes at 400 degrees, then
  reduce the temperature to 350 degrees and bake for another 25 to 30
  minutes.  The knife should come out clean.  Cool the cake to room
  temperature, then sprinkle with confectioners' sugar.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Swedish Cheese Pie
 Categories: Desserts, Pies, Cheese/eggs, Cakes
      Yield: 10 servings
 
-----------------------------------CRUST-----------------------------------
      1 x  Basic Pastry Pie Crust; 9"    

---------------------------------CHEESE PIE---------------------------------
      2 c  Cottage Cheese                      3 ea Eggs; Large
    1/4 c  Unbleached Flour; Sifted          1/4 c  Sugar; Granulated
      1 c  Light Cream                       1/2 c  Almonds; Toasted, Fine Chop
 
  Preheat the oven to 350 degrees F.  Press the cottage cheese through a
  sieve.  Place in a large mixing bowl and beat until smooth.  Add the eggs,
  flour, sugar, cream, and finely chopped almond and blend well.  Pour the
  mixture into the prepared crust and bake for about 45 minutes or until a
  knife comes out clean.  Remove the pie from the oven and chill before
  serving.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Swiss Cheesecake
 Categories: Cakes, Desserts, Cheese/eggs
      Yield: 10 servings
 
-----------------------------------CRUST-----------------------------------
      1 x  Shortbread; See Recipe # 22   

---------------------------------CHEESECAKE---------------------------------
      2 c  Cottage Cheese                      6 ea Egg Yolks; Large
    1/2 c  Sugar; Granulated                   6 tb Butter; Softened
      9 ea Egg Whites; Large                   3 tb Unbleached Flour
      1 c  Swiss Cheese; Grated                3 tb Cornstarch
 
  Preheat the oven to 350 degrees F.  Press the cottage cheese through a
  sieve.  In a large mixing bowl, beat together the cottage cheese, Swiss
  cheese, butter, flour, cornstarch and sugar blending well.  Add the egg
  yolks, one at a time, at low speed mixing well after each addition.  In
  another large mixing bowl, beat the egg whites until they form stiff peaks
  and fold them gently into the cheese mixture.  Pour the mixture into the
  prepared crust and bake for 45 minutes.  The cake will rise above the top
  of the pan, then settle down again.  Cool in the oven with the door propped
  open, then chill.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Ukrainian Cheesecake
 Categories: Cakes, Desserts, Cheese/eggs
      Yield: 10 servings
 
-----------------------------------CRUST-----------------------------------
      1 x  Shortbread; See Recipe # 22   

---------------------------------CHEESECAKE---------------------------------
      2 c  Cottage Cheese                      3 ea Eggs; Large, Separated
    1/2 c  Sugar; Granulated                 1/2 c  Sour Cream
      2 ts Cornstarch                          1 ts Lemon Peel; Grated
    1/2 c  Walnuts; Chopped, (Optional)   
 
  Preheat the oven to 325 degrees F.  Press the cottage cheese through a
  sieve and drain.  In a large mixing bowl, beat the egg yolks until light an
  foamy, then add the sugar slowly, continuing to beat until very light and
  smooth.  Add the cottage cheese to the egg mixture, blending well, then add
  the sour cream, cornstarch, lemon rind, and walnuts (if desired). Stir
  until all ingredients are well blended and the mixture is smooth. In
  another large mixing bowl, beat the egg whites until they form soft peaks,
  then gently fold them into the batter.  Pour the mixture into the prepared
  crust and bake for about 1 hour.  Cool to room temperature before serving.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Shortbread Crust
 Categories: Cheese/eggs, Cakes
      Yield: 1 servings
 
  1 1/2 c  Unbleached Flour; Sifted            1 x  Sugar; Granulated, *
      1 ea Egg; Large, Separated, **         1/2 c  Butter; Softened, ***
 
  *     Use from 1/4 to 1/3 cup of granulated sugar. (To Taste.) ** Separate
  the large egg and lightly beat the yolk. *** Use only sweet cream, unsalted
  butter in this recipe.  NO MARGARINE.
  Preheat the oven to 400 degrees F.  Working on a large flat surface, such
  as a pastry board, place the flour and the sugar in the center of the
  surface and mix together.  Form a small depression or well in the center of
  the mound.  Add the beaten egg yolk and the softened butter to the well,
  ten blend these with the dry mixture.  Mix the ingredients thoroughly using
  your hands -- there's no substitute for warm hands. Shape the dough into a
  ball and wrap in plastic wrap.  Chill for at least 10 minutes. Roll out the
  dough to a thickness of about 1/4-inch.  You should have a circle of about
  11 inches in diameter.  For best results, roll out your dough between 2
  sheets of waxed paper, then peel away the paper and cut the crust in a
  9-inch circle.  Place the circle inside a 9-inch springform pan. Prick the
  crust several times with a fork to keep the crust from puffing up during
  the baking.  Place the springform pan in the oven and bake for 15 to 20
  minutes, or until light brown.  Allow to cool. Using the leftover dough,
  line the sides of the springform pan. Press the dough against the sides of
  the pan, smoothing it so as to have a continuous layer of crust all the way
  around the sides of the pan.  Make sure that the side crust meets the
  bottom crust all the way around.  Brush the reserved egg white onto the
  shell, covering the bottom and sides. This will seal the dough and keep it
  from becoming soggy.  Set aside until ready to use. NOTE: For the Italian
  Cheesecake, add 1 ts of grated lemon rind and 1 ts of Amaretto Liqueur when
  adding the egg yolk and butter.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Westphalian Cheesecake
 Categories: Cakes, Desserts, Cheese/eggs
      Yield: 10 servings
 
-----------------------------------CRUST-----------------------------------
      1 x  Shortbread; See Recipe # 22   

---------------------------------CHEESECAKE---------------------------------
  1 1/2 c  Cottage Cheese; Small Curd        1/2 ts Vanilla Extract
      4 ea Eggs; Large, Separated              1 ts Cornstarch
      8 oz Cream Cheese; 1 Pk.                 6 tb Butter
    1/4 c  Sugar; Granulated              
 
  Preheat the oven to 325 degrees F.  Press the cottage cheese through a
  sieve.  In a large mixing bowl, cream the butter with the sugar, do not
  beat, then add the egg yolks and vanilla.  Blend until the mixture is light
  and fluffy.  Add the cream cheese, cottage cheese and cornstarch and blend
  well.  In another mixing bowl, beat the egg whites until they form stiff
  peaks; then fold them into the cheese batter.  Pour the mixture into the
  prepared crust and bake for about 1 hour or until the top is a golden
  brown.  Leave the cake in the oven to cool for 2 hours then chill.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chimpanzee Cheesecake
 Categories: Cakes, Desserts, Cheese/eggs, Fruits
      Yield: 10 servings
 
-----------------------------------CRUST-----------------------------------
  1 1/2 c  Graham Cracker Crumbs             1/4 c  Sugar; Granulated

---------------------------------CHEESECAKE---------------------------------
      1 lb Cream Cheese                        4 ea Eggs; Large
      2 ts Lemon Juice                         1 c  Bananas; Mashed, *
      1 c  Sour Cream                          6 tb Butter; Melted
    1/4 c  Sugar; Granulated              
 
  *    Approximately 3 medium bananas should yield the 1 cup of mashed
  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) v8.00
 
      Title: Hot and Sour Cabbage
 Categories: Main dish, Vegetables
      Yield: 4 servings
 
      5 ea Napa cabbage leaves                 3 tb Peanut oil
      4 ea Large dried chili peppers         1/2 tb Szechuan peppercorns
    1/2 ts Salt                                1 tb Thin soy sauce
    1/2 tb Rock sugar                        1/2 tb Chinkiang vinegar
      1 ts Sesame oil                     
 
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Preparation:  Separate, wash & dry cabbage leaves.  Stack them up and cut
  them crosswise into 1" wide pieces.  Finely mince or grind Szechuan
  peppercorns.  Crush rock sugar with cleaver handle; mix with soy sauce;
  reserve. Stir-frying: Heat wok to moderate; add oil. Wait 30 seconds.
  Stir-fry whole chilis until they just blacken; quickly add peppercorns.
  When they exude pungent odor, push up side of wok and raise heat to high.
  Add salt & cabbage all at once. Keep tossing cabbage until it is wilted &
  soft.  This takes several minutes. There should be about 2 T of water in
  wok when cabbage is wilted. Add sugar & soy mixture. When sugar has melted,
  toss with cabbage, then sprinkle vinegar over all. Keep tossing on high
  heat for another 20 seconds. Add sesame oil; toss briefly; remove to
  serving dish.  If serving this dish cold, wait until it has cooled, then
  cover & refrigerate.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Meatless Loaf
 Categories: Main dish
      Yield: 6 servings
 
      1 c  Cooked brown rice                   2 c  Crushed peanuts
      1 ea Egg                                 2 c  Cottage cheese
      2 T  Chopped onions                      2 T  Olive oil
      1 t  Salt                              1/2 t  Pepper
 
  Combine ingredients and bake in loaf @ 350 degrees for about 30 minutes.
  
  From: Theresa Bryant
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Quick Vegetable Stock
 Categories: Vegetarian, Soups, Vegetables
      Yield: 1 servings
 
      3 ea Carrots, large                      3 qt Water
      1 ea Turnip, large                       2 t  Salt
      2 ea Stalks celery                       6 ea Large sprig parsley
      2 ea Onions. large                     1/2 ea Bay leaf
      2 T  Butter                              1 t  Thyme leaves
 
  Scrub and coarsley chop carrots, turnip, celery, peel and chop onions. Melt
  butter in 8-quart pan over medium heat.  Add chopped vegetables and cook,
  stirring occasionally, until vegetables turn golden (about 15 minutes).
  
  Add water, salt, parsley, bay leaf, and thyme leaves.  Cover and bring to a
  boil.  Reduce heat and simmer for 1-1/2 hours.  Strain and discard
  vegetables.  Makes 2-1/2 quarts stock. You can adjust the seasoning to suit
  your taste by adding 2 cloves, peeled garlic, several peppercorns, or your
  favorite herbs.  You can freeze extra stock for future use.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Zucchini Frittata
 Categories: Vegetarian, Main dish, Vegetables
      Yield: 6 servings
 
      2 T  Salad oil                           6 x  Eggs
      1 x  Small onion, finely chopped       1/8 t  Pepper
      1 x  Clove garlic, minced/pressed      1/4 t  Dry basil
      2 x  Large Swiss Chard *               1/4 t  Oregano leaves
      1 x  Med-sized zucchini chopped          1 c  3oz. grated Parmesan cheese
 
  A frittata is a flat omelet with a meledy of vegetables and herbs mixed
  into it.  This recipe calls for zucchini and chard, but you can substitute
  any summer squash for zucchini, and spinach for the chard.
  
  * Swiss chard leaves (including stems), coarsley chopped
  
  Heat oil in a wide frying pan over medium heat.  Add onion, garlic,chard,
  and zucchini; cook, stirring ocasionally, until vegetables are soft (about
  5 minutes).  Remove from heat and let cool slightly.
  
  Beat eggs lightly with pepper, basil, and oregano.  Stir in cheese and
  vegetables.  Pour into a greased 9-inch pie pan.  Bake in a 350 degree oven
  for 25 to 30 minutes or until puffed and brown.  Serve hot or at room
  temperature.
  
  Per serving: 14 grams protein, 4 grams carbohydrates, 269 milligrams
  cholestrol, 204 calories
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Finnish Summer Soup
 Categories: Vegetarian, Soups, Vegetables
      Yield: 5 servings
 
      2 c  Water                              12 x  Young fresh baby carrots ***
      6 x  Small thin skinned potatoes*      1/2 lb Young fresh green beens ****
      1 t  Salt                                2 c  Fresh sshelled tiny peas
    1/8 t  White pepper                        2 c  Half and half (light cream)
      2 T  Butter or margarine                 3 T  All purpose flour
      6 x  Small boiling onions **        
 
  * Potatoes peeled and halved ** or 6 green onions (including tops), cut
  into 3-inch lengths *** 1/2 lb. **** cut into 1-inch lengths
  
  Heat water to boiling in a wide 5-quart pan; add potatoes.  Reduce heat;
  cover and simmer for 5 minutes.  Add salt, pepper, butter, onions, carrots,
  and green beans; simmer for 8 more minutes.  Add peas and cook for another
  2 minutes or until vegetables are crisp-tender.
  
  In a small bowl, stir together half and half and flour until smooth; stir
  into simmering vegetables.  Cook, stirring until soup slightly thickened
  (about 5 minutes)  Serving size: 1-2/3 cup
  
  Per serving: 9 grams protein, 34 grams carbohydrates, 49 milligrams
  cholesterol, 292 calories
  
  May be served with open faced sandwiches of cream cheese on rye, decorated
  with sliced vegetables.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Make-ahead Gazpacho
 Categories: Vegetarian, Soups
      Yield: 6 servings
 
      2 c  Vegetable Stock                   1/8 t  Pepper
      2 c  Tomato juice                        1 x  Cucumber  *
      2 T  Lemon juice                         1 x  Green pepper **
      2 T  Green taco sauce                    4 x  Large tomatoes ***
      1 t  Sugar                               3 x  Green onions ****
    1/2 t  Garlic salt                    
 
  *     Cucumber, peeled, seeded, and coarsley chopped ** Green pepper,
  seeded and diced *** Tomatoes, peeled and coarsely chopped **** Green
  onions (including tops) thinly sliced
  
  In a 3-quart pan over medium heat, combine stock, tomato juice, lemon
  juice, taco sauce, sugar, garlic salt, and pepper.  Leave uncovered and
  bring to a boil.  Stir in cucumber, green pepper, tomatoes, and onion;
  bring mixture, uncovered to a boil again.  Remove from heat and cool. Cover
  and refrigerate until well chilled.  Serving size: 1 cup
  
  Per serving: 3 grams protein, 14 grams carbohydrates, no cholesterol, 64
  calories.
  
  An easy make-ahead soup to begin a meal with.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chiles Rellenos Casserole
 Categories: Vegetarian, Mexican, Main dish, Vegetables
      Yield: 10 servings
 
      2 cn Whole green chili peppers*          4 c  Milk
      3 c  Sharp Cheddar cheese**            3/4 c  All-purpose flour
      4 ea Green onions, sliced              1/4 t  Salt
      3 c  Shredded mozzarella cheese          2 cn Green chili salsa
      6 ea Eggs                           
 
  * 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.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Fried Tortilla Chips
 Categories: Appetizers, Mexican, Vegetarian
      Yield: 4 servings
 
      8 ea Corn tortillas                      1 x  Salad oil
 
     Arrange 8 corn tortillas in a stack and cut into 6 equal wedges.  Pour
  about 1/2 inch salad oil in a deep 2 or 3-quart pan and set on medium-high
  to high heat.  When oil is hot enough to make a piece of tortilla sizzle,
  add tortilla pieces, a handful at a time, and stir to separate.
     Cook until crisp (1 to 1-1/2 minutes); lift from oil with slotted spoon
  and drain on paper towels.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cantaloupe Melba
 Categories: Desserts, Fruits, Vegetarian
      Yield: 8 servings
 
      2 c  Fresh raspberries*                  2 ea Cantaloupes
    1/3 c  Sugar                               3 c  Raspberry sherbet
      2 T  Orange-flavored liqueur**      
 
  * Or unsweetened frozen raspberries, defrosted **Or raspberry-flavored
  brandy (optional)
  
     In a blender or food processor, whirl raspberries until pureed.  Pour
  through a sieve to remove seeds.  Stir sugar and liqueur (if used) into
  puree and mix well; cover and chill.
     Halve cantaloupes and remove seeds; peel and cut into thin slices. Line
  each of 8 small dessert bowls or goblets with 3 or 4 melon slices. Top
  melon with a scoop of sherbet and pour 2 tablespoons chilled raspberry
  sauce over sherbet.
     Raspberry sherbet in goblets lined with sliced cantaloupe and topped
  with Melba sauce would make a memorable finale for a menu featuring an egg
  and cheese dish.
  
  Per Serving (including liqueur):  2 grams protein, 45 grams carbohydrate,
  no cholesterol, 186 calories.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Sweet and Sour Soybeans
 Categories: Vegetarian, Main dish, Vegetables
      Yield: 6 servings
 
      1 x  Sweet-sour sauce (see below)        1 ea Green pepper *
      2 T  Salad oil                         3/4 c  Fresh pineapple chuncks **
      1 ea Large onion cut 1" squares          2 ea Tomatoes, cut in wedges
      2 ea Large carrots cut 1/4" slice    2 1/2 c  Cooked soybeans ***
      1 ea Clove garlic, minced/pressed   
 
  *    Seeded and cut into 1" squares ** or canned pineapple chuncks drained
  ***  3 to 3-1/2 hours cooking time after sooking
  
  Prepare sweet-sour sauce and reserve. In a bowl combine 1-1/2 t. each
  cornstarch, soy sauce, and dry sherry; 1/2 cup each brown sugar and wine
  vinegar; and 1/3 cup vegetable stock.
  
       Heat oil in a wide frying pan over high heat; add onion, carrots, and
  garlic and cook stirring for about 3 minutes or until vegetables are
  crisp-tender.  Add green pepper and cook for 1 minute.  Add pineapple,
  tomatoes, and soybeans and cook for 2 minutes or until hot.  Stir
  sweet-sour sauce, pour into pan, and continue to cook, stirring, until
  sauce bubbles and thickens.
  
  Per serving:  10 grams protein, 72 grams carbohydrate, no cholesterol, 391
  calories
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Zucchini Fiesta Salad
 Categories: Vegetarian, Salads, Vegetables
      Yield: 4 servings
 
    1/2 lb Small zucchini*                   1/3 c  Diced green chilies
    1/2 lb Small crookneck squash*           1/3 c  Pimento-stuffed olives**
      2 T  Lemon juice                         1 pk (3 oz.) cream cheese***
    1/4 c  Salad oil                           1 ea Small avocado
    1/2 t  Salt                                1 x  Lettuce leaves
      1 x  Dash of pepper, ground cumin        1 x  Fresh coriander (cilantro)
      1 ea Green onion, thinly sliced     
 
  *   Cut crosswise in 1/4 inch-thick slices. ** Cut in half crosswise. ***
  Cut in 3/4-inch cubes.
  
      Steam zucchini and crookneck squash over boiling water until
  crisp-tender (about 3 minutes).  Plunge into ice water to cool; drain well.
      In a large bowl, combine lemon juice, oil, salt pepper, and cumin. Add
  drained squash and stir lightly; chill for 30 minutes.  Add onion, chilies,
  olives, and cheese.  Peel and pit avocado; cut into small cubes. Add to
  salad and mix lightly.
      To serve, arrange lettuce leaves on 4 salad plates.  Mound equal
  portions of salad on each plate.  Garnish each salad with a sprig of
  coriander.
  
  Per Serving:  5 grams protein, 10 grams carbohydrate, 24 milligrams
  cholesterol, 335 calories.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Salad-in-a-Boat
 Categories: Vegetarian, Salads, Vegetables
      Yield: 6 servings
 
    2/3 c  Water                               3 ea Eggs
      5 T  Butter or margarine               3/4 c  Shredded Swiss cheese
    1/4 t  Salt                            1 1/2 c  Small spinach leaves
    2/3 c  All-purpose flour                   8 ea Cherry tomatoes

----------------------------EGG-VEGETABLE SALAD----------------------------
    1/2 c  Mayonnaise                          1 c  Frozen peas (thawed)
      1 t  Dijon mustard                       1 c  Celery, thinly sliced
    1/4 t  Ground cumin                        2 ea Green onions & tops, sliced
      1 c  Raw cauliflower, sliced             6 ea Hard-cooked eggs
    1/4 lb Raw mushrooms, thinly sliced   
 
    In a 2-quart pan, bring water, butter, and salt to a boil.  When butter
  melts, remove pan from heat and add flour all at once.  Beat until well
  blended.
    Return pan to medium heat and stir rapidly for 1 minute or until a ball
  forms in middle of pan and a film forms on bottom of pan.  Remove pan from
  heat and beat in eggs, one at a time, until mixture is smooth and glossy.
  Add cheese and beat until well mixed.  Spoon into a greased 9-inch round
  pan with removable bottom or spring-release sides.  Spread evenly over
  bottom and up sides of pan.
    Bake crust in a 400 degree oven for 40 minutes or until puffed and brown;
  turn off oven.  With a wooden pick, prick crust in 10 to 12 places; leave
  in closed oven for about 10 minutes to dry.  Remove pan from oven and cool
  completely.  Remove crust from pan.
    Prepare egg-vegetable salad.  In a bowl, stir all ingredients except eggs
  together as listed.  Coarsely chop the 6 hard-cooked eggs; gently fold into
  vegetable mixture.
    Line bottom and sides of boat with spinach leaves.  Cut each tomato in
  half.  Pile egg salad over spinach and garnish with cherry tomatoes. Cut
  boat in thick wedges.
  
  Per Serving (including salad):  18 grams protein, 19 grams carbohydrate,
  436 milligrams cholesterol, 483 calories.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Spanakopita
 Categories: Vegetarian, Vegetables, Pies
      Yield: 10 servings
 
      1 x  Salt (sea salt preferred)         1/2 lb Feta cheese
      1 ea Onion chopped                     1/2 c  Grated parmesan
    1/2 lb Fresh mushrooms sliced            1/4 c  Chopped fresh parsley
      1 x  Olive oil and butter                1 t  Organo
      1 ea Minced clove of garlic            1/4 t  Dried rosemary (optional)
      1 x  Fresh ground pepper (taste)       1/4 lb Butter (1 stick)
      6 ea Eggs                                1 lb Phyllo dough
 
  ** may use 2  12oz pkgs. frozen spinach If using fresh spinach, wash the
  spinch and remove the rough stems.  Place in large bowl and sprinkle
  heavily with salt.  Rub the salt into the leaves by thakin them up, a bunch
  at a time, and rubbing them between your hands; the volume of spinach will
  decrease drastically as you do. Tear the sponach up as you do this. Rinse
  the salt off thoroughly and dry the spinach, squeezing it in bunches in a
  towel.  (If using frozen spinach, just let it thaw and squeeze out the
  excess moisture.) Saute the onion and mushrooms in a little olive oil and
  butter with the garlic and salt and pepper to taste. When both onions and
  mushrooms are tender remove from heat. Beat the eggs in a large bowl and
  crumble in the feta, add the parmesan, then the spinach, onions, mushrooms,
  stir in the parsley, organo, rosemary, some freshly ground pepper, and a
  little salt (remembering the feta is very salty
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Bean Vegetable Medley
 Categories: Vegetarian, Main dish, Vegetables
      Yield: 4 servings
 
      3 T  Vegetable oil                       1 c  Quick cooking barley
      1 x  Large onion, diced                2/3 c  Chopped parsley
      2 x  Stalks celery, sliced           1 1/2 t  Salt
      1 x  Med. green pepper, *                1 t  Dried basil leaves
      2 x  Med. tomatoes, diced              1/4 t  Ground black pepper
      2 c  Red kidney beans, drained **        3 c  Boiling water
      1 pk Frozen baby lima beans,10 oz        2 T  Grated Cheddar cheese
 
  Tips:  This dish can be assembled and baked later.  Add the boiling water
  just before baking.  Baking time should be increased by 15 minutes when
  starting refrigerated temperature.
  
  *  Green pepper cut into strips. ** 15-1/2 oz. cans each.
  
     Heat oil in a large skillet.  Add onion, celery, and green pepper. Cook
  slowly for 10 minutes.  Do not brown.
     Stir in tomatoes, kidney beans, barley, parsley, salt, basil, and black
  pepper.
     Transfer mixture to a buttered 2-to 3 quart casserole with lid.  Add
  boiling water.  Cover.
     Bake at 350 degrees F for 1-1/2 hours or until barley is tender and
  liquid is absorbed.  Sprinkle with grated cheese before serving.
  
  Good served with:  Marinated, slightlt blanched mixed vegetables, hot
  French bread and butter.
  
  From:  My Great Recipes
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Baked Stuffed Peppers
 Categories: Vegetarian, Main dish
      Yield: 4 servings
 
    1/2 c  Long-grain brown rice             1/4 c  Minced parsley
      1 x  Salt                                2 ea Eggs, slightly beaten
      4 x  Large sweet peppers, *            1/4 t  Dried oregano leaves,crumble
      3 T  Butter or margarine               1/4 c  4 oz. chopped green chiles
      1 x  Medium onion, chopped               1 x  Black pepper
    1/2 c  Finely diced celery               1/2 c  Shred. sharp Cheddar cheese
    1/2 c  Sunflower seeds                
 
  * 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
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cantaloupe Fruit Salad
 Categories: Fruits, Low-cal, Desserts
      Yield: 6 servings
 
      2 ea Med. Cantaloupes *                  1 ea Large Pineapple **
      1 c  Raisins                             1 c  Fresh Shredded Coconut
      1 c  Finely Chopped Walnuts              1 ea Large Apple ***
      1 x  Low-fat Yogurt                 
 
  *     Remove rind and seeds from cantaloupe ** Cored, Peeled, and cut into
  small chunks. *** Cored and cut into small chunks. Cut the cantaloupes into
  small chunks and mix with all the other fruits and the walnuts in a large
  Salad bowl.  Scoop yogurt into individual serving bowls and pass the fruit
  salad.  Stir to coat and eat.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Yogurt Dip
 Categories: Dips, Vegetables, Low-cal, Appetizers
      Yield: 1 servings
 
      8 oz Plain Yogurt                      1/2 c  Shredded cucumber, drained
    1/3 t  Dill weed                      
 
  Combine all ingredients; mix well.  Serve with vegetables dippers. 1 1/4
  cup.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Zucchini Patties
 Categories: Vegetables, Low-cal
      Yield: 4 servings
 
      2 T  Butter or margarine                 3 T  Vegetable oil
  3 1/2 c  Zucchini, coarsely grated         1/4 c  Flour, all-purpose
      2 x  Eggs, lightly beaten              1/2 t  Salt
    1/8 t  Pepper, black                  
 
  IN SUMMER, WHEN YOU'RE DESPERATE FOR A NEW WAY TO COOK THE ZUCCHINI FROM
  YOUR GARDEN, TRY THESE. Preparation: 8 min. Cooking: 16 min. Calories per
  serving: 225 . 1. Heat the butter and oil together in a 12-inch skillet
  over moderate heat. Meanwhile, quickly mix the zucchini with the flour,
  eggs, salt and pepper to form a batter. 2.Drop Tablespoonful of batter into
  hot butter and oil to form 6 patties 2 to 2 1/2 inches in diameter. Flatten
  each patty slightly with the back of a spoon. Reserve the remaining batter.
  3. Cook the patties for about 4 minutes on each side, or until they are
  golden brown and crusty.  Remove them to a platter covered with paper
  toweling and set in a keep-warm (250 F) oven.  Use the remaining batter
  cook 6 more patties in the same manner, adding 1 more Tablespoon of oil to
  the skillet, if needed. QUICK, THRIFTY COOKING, READER'S DIGEST
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: BAKED ZUCCHINI with TOMATOES
 Categories: Vegetables, Low-cal
      Yield: 4 servings
 
      3 ea Zucchini, medium sized              2 ea Tomatoes, medium sized
      1 x  Sweet geen pepper, medium           1 x  Yellow onion, medium sized
    1/2 t  Salt                              1/8 t  Pepper, black
    1/4 c  Olive oil                      
 
  THIS COLORFUL DISH HAS A DISTINCTLY MEDITERRANEAN FLAIR.  SERVE WITH
  SOMETHING SIMPLE- ROAST CHICKEN, FOR EXAMPLE, OR PASTA AND CHEESE. .
  Preparation:10 min         Cooking: 25 min       Calories per serving: 170
  1. Preheat oven to 400F. Core, seed and chop pepper.  Peel and finely chop
  onion.  Trim ends off the zucchini and remove the stem end from the
  tomatoes.  Cut both vegetables into 1/2-inch slices and arrange them in a
  buttered 1-or 1 1/2-quart baking dish with their edges overlapping
  slightly, alternating the tomato with zucchini. 2. Scatter the green
  pepper, onion, salt, and pepper over the slices. Drizzle the oil evenly
  over the vegetables. 3. Place the dish in the oven and bake, uncovered,
  about 25 minutes, or until the squash is crisp-tender. YOU CAN SUBSTITUTE
  YELLOW SQUASH.  THIS DISH CAN BE PREPARED AHEAD AND BAKED JUST BEFORE
  SERVING. QUICK, THRIFTY COOKING, READER'S DIGEST
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: ZUCCHINI AND TOMATO SALAD
 Categories: Salads, Vegetables, Low-cal
      Yield: 4 servings
 
      4 x  Zucchini                            3 x  Tomatoes
    1/4 c  Italian dressing               
 
  Cube zucchini and wedge tomatoes.  Add Italian dressing to lightly cover
  vegetables.  For a zestier taste, add Italian seasonings and garlic powder.
  THE ANDERSONS' FOOD GARDEN
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Seafood Pasta Salad
 Categories: Low-cal, Salads, Seafood, Pasta, Vegetables
      Yield: 4 servings
 
      2 c  Pasta, tri-colored spiral           1 c  Shrimp, cooked
    1/3 c  Green pepper, diced               1/4 c  Carrots, sliced
    1/2 c  Zucchini, sliced                  1/3 c  White wine worcestershire
    1/3 c  Mayonnaise                     
 
  salt and pepper to taste * cook pasta according to package directions ** 1
  can (6 1/2oz.) tuna, drained and flaked can be used for shrimp. *** Lea &
  Perrins White Wine Worcestershire Sauce. . In a mixing bowl, combine pasta,
  shrimp or tuna, bell pepper, carrots and zucchini. Add Worcestershire,
  mayonnaise, salt and pepper and toss lightly to combine. Refrigerate at
  least 30 minutes before serving. BETTER HOMES AND GARDENS for free recipe
  booklet, write Lea & Perrins, P.O.Box 1579, Ridgely,
                                                           MD  21681
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chinese Coleslaw
 Categories: Low-cal, Salads
      Yield: 8 servings
 
      4 c  Chinese cabbage, shredded       8 1/4 oz Pineapple, crushed, drained*
      8 oz Water chestnuts, sliced **          1 c  Parsley, fresh, snipped
    1/4 c  Green onions, sliced              1/4 c  Mayonnaise, reduced calor.
      1 T  Mustard, prepared                   1 t  Gingerroot, grated
 
  * packed in its own juice ** drained
  PER SERVING: 57 cal., 1g pro., 9g carbo., 2g fat, 0mg chol., 80mg sodium .
  Combine cabbage, pineapple, water chestnuts, parsley, and onion.  Cover and
  chill.  For dressing, combine mayonnaise, mustard, and gingerroot.  Cover
  and chill.  Spoon dressing over the cabbage mixture; toss to coat. BETTER
  HOMES AND GARDENS
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Fruited Spinach Salad
 Categories: Low-cal, Salads, Fruits
      Yield: 10 servings
 
    1/4 c  Vinegar, white wine                 2 T  Honey
      3 T  Oil, salad                          1 t  Poppy seed
    1/2 t  Mustard, dry                        8 c  Spinach, fresh, torn
      1 x  Papaya, medium  *               1 1/2 c  Grapes, seedless, halved
 
  * papaya, seeded, peeled, and cubed, or 2 medium pears, cored, peeled and
  cubed
  PER SERVING:  85 cal., 2g pro., 11g carbo., 4g fat, 0mg chol., 33mg sodium
                298mg Potassium . In a screw top jar combine vinegar, oil,
  honey, poppy seed, and dry mustard Cover; shake well to mix. Combine
  spinach, papaya or pears, and grapes.  Shake dressing again and pour over
  salad.  Toss to coat.  Serve immediately. BETTER HOMES AND GARDENS
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Lemon Asparagus and Carrots
 Categories: Low-cal, Vegetables
      Yield: 6 servings
 
    1/2 lb Carrots, small                      8 oz Asparagus spears, frozen
      1 x  Lemon pepper (dash)               1/8 c  Lemon juice
 
  PER SERVING:  26 cal., 1g Pro., 6g Carbo., 0g fat, 0mg Chol., 19mg Sodium
                238mg Potassium . Wash, trim, and peel samll carrots. Place
  carrots in a steamer basket above boiling water. Cover and steam about 15
  minutes or till crisp- tender. Rinse carrots in cold water; drain.
  Meanwhile, cook frozen asparagus spears according to package.  Rinse
  asparagus in cold water; drain. Cover and chill drained carrots and
  asparagus.  To serve, arrange carrots and asparagus on a platter. Sprinkle
  with a little lemon juice and lemon pepper. BETTER HOMES AND GARDENS
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pineapple-Pear Mold
 Categories: Low-cal, Fruits
      Yield: 8 servings
 
      2 x  Gelatin, unflavored, envelop    2 1/2 c  Orange juice
     20 oz Pineapple, crushed  *               2 x  Pears, medium       **
      3 T  Green pepper, optional ***     
 
  * pineapple packed in its own juice ** pears, peeled, cored, and chopped
  *** green pepper, finely chopped
  In a small saucepan soften gelatin in 1/2 cup of the orange juice. Stir
  over low heat till gelatin is dissolved.  Stir in undrained crushed
  pineapple and the remaining orange juice.  Chill till partially set.  Fold
  in pears and green pepper, if desired.  Turn mixture into a 6-cup mold.
  Chill till firm.  Unmold onto a plate. BETTER HOMES AND GARDENS
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chow-Down Chowder
 Categories: Low-cal, Soups, Vegetables
      Yield: 6 servings
 
 14 1/2 oz Chicken broth, can                  1 c  Broccoli, frozen, cut
      1 c  Mushrooms, fresh, sliced          1/2 c  Onion, chopped
      1 T  Margarine                           2 T  Flour, all-purpose
 13 1/2 oz Evaporated skim milk, can           8 oz Corn, whole kernal, drained
      1 T  Pimiento, chopped                 1/4 t  Salt
    1/8 t  Pepper                         
 
  PER SERVING:  116 Cal., 8g Pro., 17g Carbo., 3g fat, 2mg chol., 477 Sodium
                415mg Potassium
  
  In a samll saucepan bring broth and broccoli to boil.  Reduce heat; cover
  and simmer for 5 minutes.  Do not drain.  Set aside.  In a large saucepan
  cook mushrooms and  onions in margarine till tender.  Stir in flour, salt,
  and pepper.  Add milk all at once.  Cook and stir till bubbly. Cook and
  stir 1 minute more.  Stir in broccoli with broth, corn, and pimiento; heat
  through. BETTER HOMES AND GARDENS
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Tomato-Seafood Stew
 Categories: Low-cal, Soups, Seafood, Vegetables
      Yield: 6 servings
 
    1/2 lb Shrimp, shelled                     1 c  Onion, chopped
      2 x  Garlic cloves, minced               1 T  Oil, cooking
     16 oz Tomatoes, cut up, can               8 oz Tomatoe sauce, sodium reduce
      1 x  Potato, peeled, chopped             1 x  Celery, stalk, chopped
      1 x  Green pepper, medium, choppe        1 x  Carrot, medium, shredded
      1 t  Thyme, dried, crushed             1/4 t  Pepper
      4 x  Hot sauce, bottled, (dashes)       20 oz Whole baby clams,drained,can
      2 T  Parsley, snipped               
 
  * fresh or frozen shrimp
  PER SERVING:  175 cal., 18g Pro., 18g Carbo., 4g fat, 78mg Chol.,
                240mg Sodium, 749 Potassium Thaw shrimp, if frozen; halve
  length-wise.  In a large saucepan cook onion and garlic in oil till tender.
  Stir in undrained tomatoes, tomatoe sauce, potato, green pepper, celery,
  carrot, thyme, pepper, and hot pepper sauce. Bring to boiling; reduce heat.
  Cover and simmer 20 to 25 minutes or till vegetables are tender. Stir in
  shrimp, clams, and parsley. Bring to boiling; reduce heat. Cover and simmer
  1 to 2 minutes more or till shrimp turns pink. Spoon into serving bowls.
  BETTER HOMES AND GARDENS
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Fruit Smoothie
 Categories: Low-cal, Beverages, Fruits
      Yield: 4 servings
 
      8 oz Fruit cocktail, can, chilled        1 c  Milk
    1/4 c  Nonfat dry milk powder            1/2 t  Vanilla
    1/2 c  Ice cubes                           2 x  Cinnamon, ground (dashes)
 
  PER SERVING:  87 cal., 5g Pro., 16g Carbo., 0g fat, 3mg Chol., 81 Sodium
                298mg Potassium In a blender container combine undrained
  fruit cocktail and remaining ingredients. Cover; blend till combined. Add
  ice cubes; cover and blend till smooth. Sprinkle with additional cinnamon
  (for garnish), if desired. Serve immediately. BETTER HOMES AND GARDENS
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Herbed Corn on the Cob
 Categories: Vegetables, Low-cal
      Yield: 4 servings
 
      4 x  Corn, ears, medium                  2 T  Margarine
    1/8 t  Basil, dried                      1/8 t  Chervil, dried
    1/8 t  Thyme, dried                   
 
  PER SERVING: 129cal., 3g Pro., 7g Fat, 17g Carbo., 72mg Sodium Into large
  pot of boiling water, cook corn 5 minutes until tender. In a small bowl,
  combine remaining ingredients.  In microwave, cook on high until butter is
  melted (1 - 1 1/2 minutes).  Serve corn brushed with herb butter.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Blueberry Parfaits
 Categories: Low-cal, Desserts, Microwave, Fruits
      Yield: 4 servings
 
      1 c  Blueberries                       1/4 c  Apricot preserves
      1 pt Yogurt, frozen, vanilla             4 T  Almonds, slivered (optional)
 
  PER SERVING: 187 cal., 3g Pro., 1g Fat, 42g Carbo., 5mg Sodium In a small
  bowl, combine blueberries and preserves.  In microwave, cook on high 3-3
  1/2 minutes, stirring twice, until blueberries are softened. Cover and
  chill until ready to assemble.  To serve, in each of 4 dessert or parfait
  glasses layer frozen yogurt and blueberry sauce.  Garnish with almonds.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: FRENCH ONION SOUP COCA-COLA
 Categories: Soups, French
      Yield: 4 servings
 
    1/4 c  Butter or margarine               1/2 ts Vinegar
      4 c  Onions, thinly sliced             1/8 ts Pepper
      2 cn (10.5 oz ea) beef broth                  French bread, cut into
           (bouillon)                               Thick slices
    3/4 c  COCA-COLA                                Parmesan cheese, grated
      1 ts Salt                           
 
  In a heavy saucepan, melt the butter/margarine.  Add onions and cook until
  they are golden, do not brown.  Add the undiluted beef broth, 1 soup can of
  water, Coca-Cola, salt, vinegar, and pepper. Cover and simmer 20 to 25
  minutes.
  
  In a broiler, toast one side of the French bread slices.  Turn and
  generously sprinkle with the Parmesan cheese.  Toast until browned. Into
  deep bowls, ladle the soup and top with the toast, cheese-sided up. Makes 4
  servings or about 6 cups. Recipe: "International Cooking with Coca-Cola", a
  give-away
         pamphlet from The Coca-Cola Company, 1981
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: JAPANESE PICKLED CAULIFLOWER COCA-COLA
 Categories: Vegetables, Oriental
      Yield: 1 servings
 
      1 md Cauliflower, separated into       1/2 c  Celery, very thinly sliced
           Flowerets, washed, and            3/4 c  COCA-COLA
           Drained                             6 tb Wine vinegar OR
      1    Green bell pepper, washed,               White vinegar
           Cored, seeded, and cut into       1/4 c  Sugar
           2-in strips                     1 1/2 ts Salt
           Water, boiling                 
 
  In a large bowl, combine the cauliflower flowerets and bell pepper strips.
  Cover with boiling water.  Let stand for 2 minutes; drain thoroughly. Add
  the celery.
  
  In a small pan, heat the Coca-Cola, wine/white vinegar, sugar, and salt.
  Pour over vegetables.  Toss lightly with a fork, and pack into 1-quart
  glass jars.  Push down lightly so the liquid covers the vegetables. Cover
  and chill overnight.  This keeps in the refrigerator for several days.
  Makes about 1 quart. Recipe: "International Cooking with Coca-Cola", a
  give-away
         pamphlet from The Coca-Cola Company, 1981
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: GRECIAN GREEN BEANS COCA-COLA
 Categories: Vegetables
      Yield: 1 servings
 
      2 cn (16 oz ea) small whole              2 tb Sugar
           Green beans, drained                2 ts Oregano leaves
      2    Shallots or small onions,           2 ts Prepared mustard
           Peeled, thinly sliced, and        1/2 ts Salt
           Separated into individual         1/2 c  COCA-COLA
           Rings                             1/4 c  Olive oil
      2 cl Garlic, minced                      2 tb Vinegar
    1/4 c  Fresh parsley, chopped         
 
  In a large bowl, combine the garlic, parsley, sugar, oregano, mustard,
  salt, Coca-Cola, olive oil, and vinegar, stirring until the sugar is
  dissolved.  Add the beans and shallots/onions; toss lightly with a fork.
  Pack into 1 quart jar.  Cover and refrigerate several hours or overnight
  for the flavors to blend. Serve chilled or as a hot vegetable with steak,
  hamburger, or meat loaf. Makes 1 quart.
  
  Recipe:  "International Cooking with Coca-Cola", a give-away
         pamphlet from The Coca-Cola Company, 1981
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: SCOTTISH OATEN BREAD COCA-COLA
 Categories: Breads
      Yield: 1 servings
 
      2 c  All-purpose flour                   3 tb Oil or shortening, melted
      1 c  Old-fashioned rolled oats         1/2 ts Vanilla extract
    1/2 c  Sugar                               1 c  COCA-COLA
  2 1/2 ts Baking powder                       1 c  Prunes, very well drained
    1/2 ts Baking soda                              And coarsely chopped *
      1 ts Salt                              1/2 c  Walnuts, chopped
      1    Egg                                      Prune halves (optional)
 
  *  you may substitute 1/2 cups of dried prunes. Lightly spoon the flour
  into a measuring cup; level off.
  
  In a large bowl, stir together the flour, rolled oats, sugar, baking
  powder, baking soda, and salt.
  
  In another bowl, beat with a fork, the egg, oil, and vanilla extract until
  well blended.  Add to the flour mixture.  Add the Coca-Cola, prunes, and
  nuts; blend thoroughly with a spoon. Turn into a well-greased, lightly
  floured, 9x5x3-inch loaf pan. Garnish with prune halves, if desired.
  
  Bake in a preheated, 350 degree F oven for about 1 hour or until a wooden
  toothpick inserted in the center comes out cleans. Cool on a rack for 20
  minutes before removing the bread from the pan. Store in foil overnight
  before slicing.  Makes 1 loaf.
  
  Recipe:  "International Cooking with Coca-Cola", a give-away
         pamphlet from The Coca-Cola Company, 1981
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: COLOMBIAN FRESH BANANA CAKE WITH SEA FOAM FROSTING COCA-COLA
 Categories: Cakes
      Yield: 1 servings
 
      1    Pkg (18.5 oz) yellow              3/4 c  COCA-COLA
           Cake mix **                         1 c  Bananas, ripe and mashed
    1/8 ts Baking soda                         2 ts Lemon juice
      2    Eggs                              1/3 c  Nuts, finely chopped (opt)

-----------------------------SEA FOAM FROSTING-----------------------------
      2    Egg whites                        1/3 c  COCA-COLA
  1 1/2 c  (firmly packed) light               1 ts Vanilla extract
           Brown sugar                              Dash salt
    1/8 ts Cream of tartar *              
 
  *  Do not use a mix with pudding added or which requires oil.
  
  *  you may substitute 1 tablespoon corn syrup.
  
  TO MAKE THE CAKE:  In a large mixing bowl, combine the cake mix, baking
  soda, and eggs.  Measure the Coca-Cola, stir briskly until the foaming
  stops; add to the batter.  Blend ingredients just until moistened, then
  beat at high speed of an electric mixer for 3 minutes, scraping the bowl
  often.
  
  In a bowl, combine the mashed bananas with the lemon juice; add to the
  batter.  Add the chopped nuts to the batter and beat for 1 minute at medium
  speed.  Turn the batter into a well-greased, lightly floured, 13x9x2-inch
  pan.
  
  Bake in a preheated, 350 degree F oven for about 40 minutes or until the
  cake tests done.  Cool on a rack for 15 minutes, remove cake from pan and
  turn right-side up on a rack to finish cooling.
  
  TO MAKE THE SEA FOAM FROSTING:  In the top of a double boiler, combine all
  the ingredients except the vanilla extract.  Beat 1 minute at high speed of
  an electric mixer.  Place over boiling water (the water should not touch
  the bottom of the top half of the double boiler.). Beat on high speed about
  7 minutes until the frosting forms peaks when the mixer is raised.
  
  Remove from boiling water (for the smoothest frosting, empty into a large
  bowl).  Add the vanilla extract and continue beating on high speed until
  thick enough to spread, about 2 minutes.  Spread on the sides and top of
  the cold banana cake.
  
  Recipe:  "International Cooking with Coca-Cola", a give-away
         pamphlet from The Coca-Cola Company, 1981
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: BRAZILIAN ICED CHOCOLATE COCA-COLA
 Categories: Beverages
      Yield: 5 servings
 
      2 oz Chocolate, unsweetened          2 1/2 c  Milk
    1/4 c  Sugar                           1 1/2 c  COCA-COLA, chilled
      1 c  Coffee, double-strength                  Whipped cream or vanilla
           And hot                                  Ice cream
 
  In the top of a double-boiler over hot water, melt the chocolate squares.
  Stir in the sugar.  Gradually stir in hot coffee, mixing thoroughly. Add
  the milk and continue cooking until all particles of the chocolate are
  dissolved and the mixture is smooth, about 10 minutes. Pour into a jar.
  Cover and chill.  When ready to serve, stir in the chilled Coca-Cola. Serve
  over ice cubes in tall glasses.
  
  For a beverage, top with whipped cream.  For a dessert, add a scoop of
  vanilla ice cream.  Makes 5 cups.
  
  Recipe:  "International Cooking with Coca-Cola", a give-away
         pamphlet from The Coca-Cola Company, 1981
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Tidal Wave Cocoa Almond Mousse
 Categories: Desserts, Low-cal
      Yield: 7 servings
 
      1    Envelope unflavored gelatin       1/2 ts Almond extract
    2/3 c  Sugar                               1    Envelope (1.3 ounces)
    1/3 c  Cocoa                                    Whipped topping mix
  1 1/2 c  (12-oz can) evaporated            1/2 c  Cold skim milk
           Skim milk                         1/2 ts Vanilla extract
 
  In a medium saucepan, stir together gelatin, sugar and cocoa; add
  evaporated milk, stirring until blended.  Let stand 1 minute.  Cook over
  low heat, stirring constantly, until gelatin is completely dissolved, about
  5 minutes.  Remove from heat; pour mixture into large bowl.  Stir in almond
  extract.  Refrigerate, stirring occasionally, until mixture mounds slightly
  when dropped from spoon.  In small mixer bowl, stir together topping mix,
  milk and vanilla; whip on high speed of electric mixer until topping peaks,
  about 2 minutes.  Continue beating 2 minutes longer until topping is light
  and fluffy.  Reserve 1/2 topping for garnish (cover and refrigerate until
  ready to use); fold remaining topping into chocolate mixture. Let stand a
  few minutes; spoon into dessert dishes. Refrigerate until cold. Garnish
  with reserved topping. Seven 1/2 cup servings.
  
  Calories: 160  Protein: 6 g  Fat: 1 g  Sodium: 70 mg  Carb: 31 g
  Cholesterol: 0 mg  Calories from fats:  5% One more low-fat recipe from the
  Tampa Tribune:
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Sunny Cocoa Drop Cookies
 Categories: Cookies
      Yield: 48 servings
 
    1/2 c  (1 stick) light corn oil          1/4 ts Freshly grated orange peel
           Spread                          1 3/4 c  All-purpose flour
    2/3 c  Granulated sugar                    3 tb Cocoa
    2/3 c  Low-fat sour cream                  1 ts Baking soda
      1 ts Vanilla extract                   1/2 ts Baking powder
      1    Egg white                                Cocoa glaze

--------------------------------COCOA GLAZE--------------------------------
      1 tb Light corn oil spread               1 tb Cocoa
      2 tb Water                             1/2 c  Powdered sugar
    1/2 ts Vanilla extract                
 
  Here's a fairly low-fat cookie recipe from the Tampa Tribune:
  
  Heat oven to 350 degrees.  Spray cookie sheet with ligh vegetable cooking
  spray.  In large mixer bowl, beat corn oil spread and granulated sugar on
  medium speed of electric mixer until light and fluffy.  Add sour cream,
  vanilla, egg white and orange peel; beat until well blended. Drop dough by
  rounded teaspoonfuls onto prepared cookie sheet.  Bake 10-12 minutes or
  until set.  Remove from cookie sheet to wire rack. Cool completely. Drizzle
  glaze (below) over cookies.  Makes about 4 dozen cookies. (2 cookies with
  glaze is a serving.)
  
  Calories: 100  Protein: 1 g  Fat: 4 g  Sodium: 50 mg  Carb: 14 g
  Cholesterol: 0 mg  Calories from fats: 36% Cocoa Glaze: In small saucepan
  over low heat, melt spread.  Stir in water and cocoa. Cook, stirring
  constantly, until thick.  Do not boil.  Remove from heat; gradually add
  powdered sugar and vanilla, beating until of drizzling consistency. Another
  low-fat recipe from the Tampa Tribune:
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Sand Dunes Cocoa Expresso Bars
 Categories: Cookies
      Yield: 16 servings
 
      6 tb Light corn                               Instant coffee
           Oil spread                        1/2 c  Frozen egg substitute,
      1 c  Granulated sugar                         Thawed
    1/2 c  Cocoa                             1/2 c  All-purpose flour
  1 1/2 ts Powdered instant                  1/4 c  Finely chopped walnuts
           Espresso or powdered                     Powdered sugar
 
  Heat oven to 350 degrees.  Lightly spray 8-inch square baking pan with
  light vegetable cooking spray.  In medium saucepan over low heat, melt corn
  oil spread.  Add sugar; stir until well blended.  Remove from heat; stir in
  cocoa and espresso powder.  Add egg substitute; stir to blend. Stir in
  flour and walnuts.  Spread batter into prepared pan.  Bake 25 minutes or
  until edges begin to pull away from sides of pan.  Cool in pan on wire
  rack.  Sprinkle powdered sugar over top.  Cut into bars. Makes 16 bars.
  
  Calories: 100  Protein: 2 g  Fat: 3 g  Sodium: 55 mg  Carb: 16 g
  Cholesterol: 0 mg  Calories from fats:  27%
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Sarah's Pizza Crust
 Categories: Pizza, Breads
      Yield: 1 servings
 
      1 tb Yeast                                    Whole wheat, corn _flour_,
      1 tb Sugar                                    And oat or rye flours,
      1 c  Warm (105 - 110 degrees)                 Depending upon the
           Water                                    Mood/likes of the person
      3 c  Flour (we use a blend of                 Doing the making)
           High-protein unbleached,       
 
  Here is our pizza dough recipe.  It is quick and easy (about the same as
  your dough takes to defrost, I would think).  Note that we don't use oil or
  salt in it.
  
  Disolve yeast and sugar in water.  Stir in flour 1/2 cup at a time. Knead
  10 mins or so.  Rise.  Punch down, rest 10 mins.  Pat into lightly oiled
  pizza pan.  Finish as usual.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Banana Fudge Cookies
 Categories: Cookies
      Yield: 40 servings
 
 18 1/2 oz Package chocolate cake mix          2 tb Water
    1/3 c  Mashed bananas, ripe                6 oz Semisweet chocolate pieces
      1    Egg                            
 
  Combine cake mix, bananas, egg, and water in a bowl.  Beat with electric
  mixer at medium speed until smooth.  Stir in chocolate pieces.  Drop by
  rounded teaspoonfuls, about 2 inches apart, on greased baking sheets. Bake
  in 350 degree oven 8 minutes or until done.  Remove from baking sheets;
  cool on racks.  Makes 3 1/2 dozen.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Banana-Date Cake
 Categories: Cakes
      Yield: 16 servings
 
    2/3 c  Nonfat milk                         1    Egg white
      2 ts Vinegar                         1 1/4 c  Mashed very ripe bananas
  2 1/3 c  Flour                                    (about 3)
  1 2/3 c  Sugar                             3/4 c  Pureed Dates (replaces 3/4
  1 1/4 ts Baking powder                            Cup shortening)
  1 1/4 ts Baking soda                         1 ts Vanilla
      1 ts Salt                              1/2 c  Chopped walnuts, optional
      2    Eggs                                     Powdered Sugar, optional
 
  Mix nonfat milk and vinegar and let stand until thickened. Sift together
  flour, sugar, baking powder, baking soda and salt into mixing bowl. Stir to
  blend. Lightly beat eggs and egg white. Add to flour mixture with bananas,
  Pureed Dates, soured milk, vanilla and nuts. Stir just until blended. Pour
  into 12-cup bundt pan sprayed with non-stick vegetable spray. Bake at 350
  degrees F. 45 to 55 minutes or until cake tests done. Remove to wire rack
  to cool. If desired, sprinkle with powdered sugar and serve. Makes 16
  servings. Note: In place of nonfat milk and vinegar, substitute 2/3 cup
  buttermilk if desired. Banana-Date Cake- Pureed Dates -replaces 3/4 cup
  shortening. Each serving, without walnuts or powdered sugar, contains
  about:
  
  212 calories, 198 mg sodium, 27 mg cholesterol, 1 gram fat, 48 grams
  carbohydrates, 4 grams protein, .33 gram fiber, 4% calories from fat.
  
  Compare to Banana-Date Cake made with shortening, no dates:
  
  Each serving, without walnuts, contains about:
  
  257 calories, 197 mg sodium,27 mg cholesterol, 9 grams fat, 40 grams
  carbohydrates, 4 grams protein, .09 gram fiber, 33% calories from fat.
  
  Optional walnuts, per serving, contains about:
  
  24 calories, .37 mg sodium, 0 mg cholesterol, 2.3 grams fat, .75 gram
  carbohydrates, .5 gram protein, .17 gram fiber.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: PUREED DATES
 Categories: Desserts
      Yield: 1 servings
 
      1 c  Dried dates                         1 ts Vanilla
      6 tb Water                          
 
  Puree dates, water and vanilla in blender or food processor. Makes about
  3/4 cup.
  
  Recipe from: Los Angeles Times Newspaper, Thursday January 16, 1992.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Baked Asparagus and Mushroom Omelet
 Categories: Cheese/eggs, Breakfast, Vegetables
      Yield: 4 servings
 
      1 c  Fresh asparagus cut in 2"         1/2 c  Milk
           Pieces or 1/2 a 10-oz             1/4 ts Salt
           Package of frozen asparagus       1/8 ts Ground nutmeg
      1 c  Sliced fresh mushrooms              1 c  Shredded Swiss OR
    1/4 c  Sliced green onion                       Gruyere cheese
      6    Eggs                                2 tb Snipped parsley, optional
 
  Cook fresh asparagus, mushrooms, and green onion in a small amount of
  boiling water about 7 minutes or till tender.  (Or cook frozen asparagus,
  mushrooms, and green onion according to asparagus package directions.)
  Drain.
  
  In a large mixing bowl combine eggs, milk, salt, nutmeg, and pepper. Beat
  with fork or rotary beater till blended.  Stir in cooked vegetables and
  Swiss or Gruyere cheese.  Turn egg mixture into a greased 10x6x2 baking
  dish.
  
  Bake, uncovered, in a 375 degree oven for 20 to 25 minutes or till set.
  Sprinkle with snipped parsley, if desired.  Serves 4.
  
  Note:  You can mix it up the night before, put in the pan and chill, and
  just pop it in the oven the next morning.
  
  Source:  Better Homes & Gardens New Casserole Cook Book Shared by: Sue
  Bryant
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Lemmon Poppy Seed Tart
 Categories: Desserts
      Yield: 8 servings
 
    2/3 c  Nonfat milk                         1 ts Baking powder
      2 tb Poppy seeds                       1/4 c  Lemon juice
      1    Jar (4-ounce) baby food           1/2 pt Raspberries
           Pear puree                          2    Kiwi fruits, peeled and
      1    Egg white, lightly beaten                Cut into thin wedges
    3/4 ts Vanilla                            10 sm Papaya balls
           Grated zest of 2 lemons                  Lemon zest rose, optional
  1 1/3 c  Cake flour                               Lemon leaves, optional
      1 c  Sugar                          
 
  This cake is remarkable; no one would ever believe that it is so low in fat
  and calories. Depending on the sweetness of the fruit you use to garnish
  the cake, you may wish to increase or decrease the sugar in the lemon
  syrup. (By Times Food Stylists) Combine nonfat milk and poppy seeds in a
  bowl. Let stand about 15 minutes. Stir in pear puree, egg white, vanilla
  and lemon zest. Sift together cake flour, 3/4 cup sugar and baking powder
  in another bowl. Stir nonfat milk mixture just until blended. Pour into
  9-inch indented, fluted shortcake pan sprayed with non-stick vegetable
  spray. Bake at 375 degrees F. about 20 minutes or until cake tests done in
  the center. Let cool in pan 5 minutes. Loosen edges and turn out onto wire
  rack with wax paper underneath. Combine remaining 1/4 cup sugar and lemon
  juice in small sauce pan. Heat to boiling. Simmer about 1 minute or until
  syrup is clear. Brush syrup over top and sides of cake while cake is still
  warm. Place cake on serving platter. Arrange raspberries, kiwi wedges and
  papaya balls in attractive arrangement on top of cake. Garnish center with
  lemon rose and severl lemon leaves, if available. Each serving contains
  about: 214 calories; 72 mg sodium; 0 cholesterol; 1 gram fat; 49 grams
  carbohydrates; 3 grams protein; 1.2 grams fiber.
  
  Recipe from: Los Angeles Times Newspaper, Thursday April 30, 1992. By
  Minnie Bernardino and Donna Deane, Times Food Stylists.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Moist Rhubarb Coffeecake
 Categories: Cakes
      Yield: 9 servings
 
      2 c  Cake flour                        1/4 c  Thawed, frozen egg
      1 ts Baking powder                            Substitute
      1 ts Baking soda                         1 c  Nonfat palin yogurt
    1/2 ts Salt                              1/2 c  Applesauce
      1 c  Plus 2 tablespoons light            1 ts Vanilla
           Brown sugar, packed                 3 c  Coarsely chopped rhubarb
 
  Rhubarb with its uniquely tangy taste, is a favorite spring fruit of many
  midwestern and east coast transplants. Just stir diced uncooked rhubarb
  into the coffeecake batter and bake. (By Times Food Stylists) Sift together
  cake flour, baking powder, baking soda, and salt into large bowl. Stir in
  cup brown sugar. Place egg substitue in bowl. Stir in yogurt, applesauce
  and vanilla. Stir into flour mixture just until ingredients are almost
  blended. Quickly stir in rhubarb just until mixed. Turn into 9-inch-square
  pan sprayed with non-stick vegetable spray or lined with parchment paper.
  Sprinkle top evenly with remaining 2 tablespoons sugar. Bake at 350 degrees
  F. 30 to 35 minutes or until cake tests done in center.
   Each serving contains: 219 calories; 215 mg sodium; 0 cholesterol; 0 fat;
  50 grams carbohydrates; 4 grams protein; 0.41 gram fiber.
  
  Recipe from: Los Angeles Times Newspaper, Thursday April 30, 1992. By
  Minnie Bernardino and Donna Deane, Times Food Stylists.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chewy Chocolate-Orange Bars
 Categories: Cookies
      Yield: 24 servings
 
      2 c  Cake flour                               Raisin Puree
    3/4 ts Baking powder                     3/4 c  Chopped bitttersweet
    1/2 ts Salt                                     Chocolate
  1 1/2 c  Quick-cooking oats                1/3 c  Toasted walnuts, optional
      1 c  Dark-brown sugar, packed            1 tb Grated orange zest
      2    Egg whites                     
 
  Raisin Puree is the basis for the dough of this rich-tasting, chewy bar.
  The combination of orange and chocolate is a classic favorite. We
  considered cutting the amount of chocolate in the recipe, thereby cut- ting
  the fat, but in the end we agreed that the extra richness is worth the
  extra grams of fat. (By Times Food Stylists) Sift together flour, baking
  powder and salt into large bowl. Stir in oats and brown sugar. Beat egg
  whites lightly in another bowl. Stir in Raisin Puree. Stir into flour
  mixture along with chocolate, walnuts, and orange zest just until blended.
  Spoon in 9-inch-square baking pan sprayed with non-stick vegetable spray.
  Bake at 350 degrees F. 25 to 30 minutes. Cool. Cut into 24 bars. 213
  calories; 95 mg sodium; 0 cholesterol; 3 grams fat; 45 grams carbohydrates;
  4 grams protein; 0.5 gram fiber.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Raisin Puree
 Categories: Desserts
      Yield: 1 servings
 
      2 c  Seedless raisins                    4 ts Vanilla
      6 tb Water                          
 
  Combine raisins, water and vanilla in food processor and blend until
  smooth.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Four-Spice Cake
 Categories: Cakes
      Yield: 12 servings
 
      1 c  Golden raisins                    1/2 ts Salt
      2 c  Cake flour                          1 c  Light-brown sugar, packed
      1 ts Baking soda                         2    Egg whites
      1 ts Ground nutmeg                       1 c  Low-fat buttermilk
      1 ts Ground cinnamon                          Date Puree
    1/2 ts Ground allspice                          Orange Syrup with orange
    1/2 ts Ground cloves                            Slices

--------------------------------ORANGE SYRUP--------------------------------
      2 tb Sugar                             1/4 ts Orange flower water
    1/4 c  Water                               1    Orange, sliced thinly, (opt)
 
  The flavor of this dark spice and buttermilk cake is so old-fashioned that
  it may remind you of your childhood. The orange slices add a colorful touch
  to the finished cake. (By Times Food Stylists) Soak raisins in hot water to
  cover until plump. Drain. Sift together flour, soda, nutmeg, cinnamon,
  allspice, cloves, and salt into large bowl. Stir in brown sugar. Beat egg
  whites lightly in another bowl. Stir into dry ingredients along with
  drained raisins just until blended. Pour into 2-quart fluted tube pan
  sprayed with non-stick vegetable spray. Bake at 350 degrees F. 35 to 45
  minutes or until cake tests done in center. Brush cake with Orange Syrup
  and decorate with orange slices. Makes 12 servings. Each serving contains:
  231 calories; 136 mg sodium; 1 mg cholesterol; 0 fat; 56 grams;
  carbohydrates; 3 grams protein; 0.54 gram fiber. ORANGE SYRUP: Combine
  sugar, water and orange flower water in small saucepan. Bring to boil. Add
  orange slices and simmer 1 minute. Strain and reserve orange slices for
  garnish.
  
  Recipe from: Los Angeles Times Newspaper, Thursday April 30, 1992. By
  Minnie Bernardino and Donna Deane, Times Food Stylists.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Sweet Potato-Currant Mini Bundt Cakes
 Categories: Cakes
      Yield: 9 servings
 
      2    Oranges                                  Substitute
    1/2 c  Currants                            2 c  Cake flour
      2    Jars (4-ounce) sweet            1 1/3 c  Sugar
           Potato baby food puree              1 ts Baking soda
      1 c  Nonfat milk                         1 ts Salt
    1/2 c  Thawed frozen egg                   1 ts Ground cinnamon
 
  Sweet potato puree provides the moistness in these individual non- fat
  cakes.  Mini-bundt pans, each containing 6-bundt shaped cups, are available
  in many cookware stores.  (By Times Food Stylists) Remove peel from oranges
  in large strips. Remove any white pith on orange. Finely chop peel in food
  processor along with currants. Stir in juice from oranges, sweet potato
  puree, milk and egg substitute. Sift together cake flour, 1 cup sugar,
  baking soda, and salt. Quickly stir sweet potato mixture into dry
  ingredients. Divine batter amoung 9 mini-bundt non-stick cups sprayed with
  non- stick vegetable spray. Bake at 350 degrees F. 20 to 25 minutes or
  until cakes test done. Let cool in pan 5 minutes. Remove to wire rack.
  Combine remaining 1/3 cup sugar and cinnamon. Roll cakes in sugar mixture
  while still warm.  Makes 9 mini-bundt cakes. Each mini-bundt cake contains
  about: 216 calories; 300 mg sodium; 0 cholesterol; 0 fat; 50 grams
  carbohydrates; 5 grams protein; 0.44 gram fiber.
  
  Recipe from: Los Angeles Times Newspaper, Thursday April 30, 1992. By
  Minnie Bernardino and Donna Deane, Times Food Stylists.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Anise Meringue Kisses
 Categories: Cookies
      Yield: 48 servings
 
      3    Egg whites                        1/2 c  Sugar
    1/8 ts Cream of tartar                 1 1/2 ts Ground anise seeds
 
  The flavor of anise in these light cookies makes them a great after- dinner
  dessert. Some people prefer the center to be soft and chewy, but if you
  prefer the dry melt-in-your-mouth type of meringue, turn off the oven and,
  with the door closed, let them stand 30 minutes to an hour. These cookies
  are generally baked on parchment paper, but we have found that regular bond
  paper makes a very acceptable substitute. (By Times Food Stylists) Beat egg
  whites until frothy. Add cream of tartar and beat to soft peaks. Gradually
  beat in sugar. Continue beating until stiff and glossy. Beat in anise.
  Using pastry bag, pipe onto parchment-lined baking sheets. Bake at 275
  degrees F. 30 minutes. Makes about 4 dozen kisses. NOTE: If drier meringue
  is desired, turn off oven and let kisses stand in oven with door closed
  about 1 hour. Each kiss contains about: 9 calories; 4 mg sodium; 0
  cholesterol; 0 fat; 2 grams carbohydrates; 0 protein; trace fiber.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Rice Flan Tart With Candied Ginger
 Categories: Rice, Desserts
      Yield: 12 servings
 
      3 c  Nonfat milk                              Cheese
    1/2    Vanilla bean, split                 2 tb Finely slivered candied
    1/4 c  Medium-grain rice                        Ginger
    1/2 c  Sugar                               1    Low-Fat Sweet Pastry
      1    (8-ounce) carton frozen             1 ts Ground cinnamon
           Egg substitute, thawed              1 tb Powdered sugar, optional
    1/3 c  Low-fat ricotta cheese or                Sliced candied ginger,
           Pureed fat-free cottage                  Optional

----------------------------LOW-FAT SWEET PASTRY----------------------------
    1/2 c  Plus 2 tablespoons oat flour      1/2 ts Ground cardamom or cinnamon
           Blend                           2 1/2 tb Sugar
      5 tb All-purpose flour                   3 ts Cold butter, diced
    1/4 c  Cake flour                          1 tb Canola oil
 
  2-2 1/2 tb very cold water The low-calorie rice pudding flan is so
  delicious by itself that you may want to save the calories and fat in the
  crust, and serve it without the pastry. Bring nonfat milk to boil in medium
  saucepan. Add vanilla bean and rice. Cover partially and simmer until rice
  is almost tender, about 20 to 30 minutes, stirring occasionally. Stir in
  sugar and continue and continue cooking 3 minutes. Remove from heat and
  cool slightly. Remove vanilla bean. Blend egg substitute with ricotta
  cheese. Stir into rice mixture with candied ginger. Carefully pour into
  prepared pastry shell, filling almost to the top (if there is any flan
  mixture left from incomplete reduction in cooking, place in small custard
  dish, cover and microwave 40 to 60 seconds or until set.) Sprinkle with 1/4
  teaspoon cinnamon. Bake at 400 degrees F. 25 to 30 minutes or until set.
  Remove from oven. Sift powdered sugar over and sprinkle with remaining
  cinnamon. Serve warm and garnish with sliced ginger if desired. Makes 12
  servings. Each serving contains about: 183 calories; 102 mg sodium; 11 mg
  cholesterol; 4 grams fat; 31 grams carbohydrates; 6 grams protein; 0.25
  gram fiber. The use of oat flour blend and cake flour is what gives this
  low-fat crust its tenderness. It also makes it more difficult to roll, but
  don't despair: The dough is easily patched. Low-Fat Sweet Pastry Sift
  flour, cardamom and sugar into large bowl. Rub in butter with fingers or
  cut in with pastry blender until size of small peas. Using fork, stir in
  oil. Slowly add cold water, 1 teaspoon at a time, tossing with fork until
  flour is moistened without being wet. Gather dough with moist hands, shape
  into flattened round and let rest about 15 minutes. Roll 1/8-inch thick on
  lightly floures board. (To facilitate rolling, dough may also be rolled
  between sheets of wax paper Or unrolled dough may be placed in pan and
  gently pressed  to cover inside of pan.) Gently lift and press onto 9-inch
  square tart pan with removable bottom. Cut off dough edges. Bake at 425
  degrees F. 10 to 15 minutes or until golden brown. Makes 12 servings. NOTE:
  Unsalted butter will give a more delicate fresh flavor in this pastry. Add
  a dash of salt if using.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: BAKED APPLE ZAPATA
 Categories: Mexican, Appetizers
      Yield: 12 servings
 
    2/3 lb Flour tortilla dough              1/2 ts Cloves
           Flour                             1/2 ts Ground cinnamon
      3    Granny Smith apples,              1/2 c  Walnuts, chopped
           Peeled and sliced                   2 tb Cornstarch dissolved
      2 tb Lemon juice                         3 tb Water
    1/2 c  Brown sugar                              Water
 
  Use your favorite recipe for flour tortillas, or make dough from the recipe
  on the Tortilla mix package. Divide the dough into 4, 2-inch balls. Roll
  each into a 6-inch tortilla. Dust with flour, cover with plastic wrap and
  set aside. In a saucepan, place apples with enough water to cover. Add
  lemon juice. Cook over high heat until boiling 5 minutes. Add sugar,
  cloves, cinnamon, and walnuts; continue cooking over low heat until
  slightly thickened.  Combine cornstarch and water and add to mixture,
  stirring until thick.  Remove from heat. Lay out tortillas; dust off excess
  flour.  Spoon on 2 tablespoons of the apple mixture down the middle of each
  tortilla.  Fold one side of the tortilla over the mixture; then fold the
  remaining side over.  Fold in the ends and seal by moisting the tortillas
  with a little water. Bake in a preheated, 400 degree F oven until lightly
  browned.  Remove and sprinkle with cinnamon and sugar. Serve with whipped
  cream (at Cafe Noche, it is served with Tequila Sabayon sauce made with
  tequila, egg yolks, and sugar. NOTE: Tortillas and apple mixture may be
  made ahead several hours or a day
       before. Recipe: Cafe Noche, 2409 Montrose Blvd, Houston, Texas --
  1-(713)-529-2409
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Orange Juice Fizz:
 Categories: Beverages, Breakfast
      Yield: 8 servings
 
      1 cn (6-oz) orange juice               1/2 c  Orange-flavored liqueur,
           Concentrate, thawed                      If desired
      1 c  Cold water                          2 c  Club soda, chilled
 
  Y'all were looking for "No Ho-Hum Breakfasts."  Here's one I found in Fast
  and Healthy Magazine: In large non-metal pitcher, combine orange juice
  concentrate, water and liqueur; mix well. Just before serving, slowly add
  club soda; stir gently to blend. Serve over ice. If desired, garnish with
  orange slices. Makes 8 1/2-cup servings.
  
  Per serving:  calories 100; protein 1g; carb 18g; fiber 0g; fat 0g; sodium
  15 mg; potassium 190 mg; exchanges:  1 fruit, one fat.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Yogurt-Topped Strawberry Pancakes
 Categories: Breakfast
      Yield: 12 servings
 
      2 c  Buttermilk complete             1 1/2 c  Water
           Pancake mix                         1 c  Thinly sliced strawberries
      2 tb Sugar                               1    8-oz carton strawberry
    1/4 ts Cinnamon                                 Or vanilla lowfat yogurt
 
  Heat griddle or skillet to 375 F.  Grease lightly with oil.  In medium
  bowl, combine pancake mix, sugar, cinnamon and water; stir just until large
  lumps disappear.  Fold in strawberries.  For each pancake, pour 1/4 cup
  batter onto hot griddle.  Cook 1-1 1/2 minutes, turning when edges look
  cooked and bubbles begin to break on surface.  Continue to cook 1-1 1/2
  minutes or until golden brown.  Spoon yogurt over each serving. If desired,
  garnish with additional strawberries.  6 servings (12 pancakes).
  
  Per serving:  calories 200; protein 5g; carb 44g; fiber 2g; fat 1g
  (saturated); cholesterol 3 mg; sodium 560 mg; potassium 210 mg; exchanges:
  2 starch, one fruit.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Almond Ricotta Custard
 Categories: Desserts
      Yield: 4 servings
 
      1 c  Ricotta cheese                    1/2 ts Almond extract
      1 c  Evaporated milk                          Cinnamon or nutmeg
      3    Eggs; beaten                        1 tb Lemon juice
    3/4 c  Sugar                               1 tb Almonds; thin sliced
 
     Preheat oven to 350F. Press moisture out of ricotta cheese. Scald milk
  and pour over beaten eggs. Pour out the mixture into a blender or food
  processor and add the rest of the ingredients. Beat. Pour into shallow
  buttered dish. dust with cinnamon or nutmeg. Sprinkle thin sliced alomnds
  on top. Set casserole dish inside larger pan partially filled with hot
  water. Cook 45 minutes at 350F. To test if done, insert knife near edge of
  dish. If knife comes out clean, the custard will be done when cool. Let
  cool before serving. Top with chocolate curls if desired.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Baked Fudge Pudding
 Categories: Desserts, Puddings
      Yield: 6 servings
 
      2 c  Sugar                               1 c  Butter; melted
    1/2 c  Flour                               1 ts Vanilla
    1/2 c  Cocoa                               1 c  Nuts; chopped (almonds or w
      4    Eggs; beaten                   
 
  Fat grams    per serving:              Approx. Cook Time: 1:20
    Preheat oven to 325F. Combine sugar, flour and cocoa in bowl. Sti in
  eggs, melted butter, vanilla and nuts. Place large pan of hot water in
  oven. Pour batter in buttered (" square cake pan. Place in larger pan,
  water should come halfway up the side.
    Bake 1 hour, 20 min. Pudding is done when surface is lightly cracked and
  centre springs back when touched. Remove dish from larger pan to cool.
  Pudding has custard like consistency when it cools.
   Serve lukewarm or cut cold into squares.
     good for chocolate lovers, a cross between a pudding & a brownie.
         from Lucy Waverman's Cooking School Cookbook
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chewy Coconut Squares
 Categories: Cookies, Desserts
      Yield: 1 servings
 
    1/4 c  Butter                              1 ts Vanilla or almond extract
    3/4 c  Sugar;divided                       1    Egg
    1/2 c  Flour                             1/2 c  Nuts; chopped
    1/8 ts Salt                              1/2 c  Coconut
 
  Fat grams    per serving:              Approx. Cook Time: :35
      Preheat in 350F oven. Cream butter and 1/4 cup sugar till light and
  fluffy. Stir in 1/2 cup flour. Put in greased 8 X 8"pan and bake at 350F
  for 10 minutes. (You may have to press it out to a thin layer.)
      Meanwhile, mix remaining 1/2 cup sugar, 2 tbsp flour, salt, vanilla,
  egg, nuts and coconut. Spread evenly over baked dough. Bake 20-25 minutes
  or till golden. While warm, cut into squares.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocodiles
 Categories: Cookies
      Yield: 40 servings
 
  1 1/4 c  Brown sugar; firmly packed      2 1/4 c  Flour; all purpose
    1/2 c  Butter                            1/2 ts Salt
    1/2 c  Shortening                               Topping:
    1/3 c  Peanut butter; crunchy              1 c  Chocolate chips; semisweet
      1 ts Vanilla                           1/2 c  Peanut butter; crunchy
      1    Egg                             1 1/2 c  Corn flakes, slightly crushe
 
  Fat grams    per serving:              Approx. Cook Time: :15
    Preheat oven to 350F.In large bowl, combine all cookie ingredients except
  flour and salt; blend well. Stir in flour and salt; mix well. Press dough
  into ungreased square cake pan. Bake 15 to 20 minutes till lightly golden
  brown. Cool slightly.
   In medium saucepan, melt chocolate chips over low heat. Stir in 1/2 cup
  peanut butter and corn flakes. Spread over slightly cooled base. Cool
  slightly and cut into bars.
  
  from the Toronto Star
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Mousse Flan
 Categories: Desserts
      Yield: 1 servings
 
      1 c  Flour; all purpose                  5 oz Chocolate; 5 squares
           Pastry:                             2 tb Butter
      2 tb Sugar; icing                        2    Eggs
      1 oz Chocolate; melted (1 square       1/4 c  Sugar
    1/2 c  Butter; softened                         Garnish:
           Mousse filling:                     3 oz Chocolate; 3 squares
    1/3 c  Whipping cream                           Sugar; icing
 
    You need a 9 1/2" flan pan with a removable bottom to make this
  spectacular looking dessert.
    PASTRY: Combine flour, icing sugar and 1 melted square chocolate. Cut in
  1/2 cup softened butter (with pastry blender or in food processor) till
  mixture resembles coarse crumbs, form into ball with hands. Press into
  bottom and sides of flan ring pan with removable bottom that has been
  greased. Chill 1 hour. Bake at 425F for 10 minutes; cool.
    MOUSSE FILLING: Bring 1/2 cup whipping cream to a boil, Add 5 sqaures
  chocolate and 2 tbsp butter, stir until melted. Blend in 2 eggs yolks well,
  remove from heat. Beat egg whites till frothy, gradually add 1/4 cup sugar,
  beating till stiff peaks form. Gently fold into chocolate mixture; pour
  into pastry crust, chill 10 minutes.
    GARNISH: Shortly before serving, sprinkle 3 squares (coarsely grated- use
  a vegetable peeler to make curls) over mousse. Lay 3 strips of wax paper
  across flan. Sift icing sugar over flan; remove wax paper.
   NB: Don't make or serve this on a hot day; it will melt.
    from Baker's Chocolate
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate No Bake Cookies
 Categories: Cookies
      Yield: 1 servings
 
    1/2 c  Butter                            1/2 c  Peanut butter
      2 c  Sugar                               3 c  Oatmeal or:
    1/2 c  Water                               1 c  Coconut
      2 tb Cocoa                          
 
    Mix butter, sugar, water and cocoa together, bring to a boil for 30
  seconds. Remove from heat and add peanut butter, oatmeal or coconut. Drop
  on wax paper and let harden.
   one of my grandmother's recipes
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Danish Apple Cake
 Categories: Cakes
      Yield: 1 servings
 
      1    Egg                               1/2 ts Salt
    3/4 c  Sugar                               1 ts Baking powder
    1/2 ts Vanilla                             1 c  Apple; chopped
      2 tb Butter; melted                    1/2 c  Nuts; chopped
    2/3 c  Flour                                    Cinnamon & nutmeg
 
  Fat grams    per serving:              Approx. Cook Time: :30
    Preheat oven to 350F. Beat together egg, sugar, vanilla and melted butter
  (can add up to 3 tbsp melted butter). Stir in sifted flour, salt and baking
  powder. Add chopped apple, nuts and cinnamon and nutmeg and mix well. Put
  in greased pie plate and bake at 350F for 30 minutes.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Easy Double Chocolate Banana Snack Cake
 Categories: Cakes
      Yield: 1 servings
 
      2 c  Flour; all purpose                1/2 c  Banana; mashed ripe
      1 c  Sugar                               1 tb Lemon juice
      2 tb Cocoa; unsweetened                  1 ts Vanilla
      1 ts Baking soda                       3/4 c  Chocolate chips; semisweet
    3/4 c  Milk                           
 
  Fat grams    per serving:              Approx. Cook Time: :15 Preheat oven
  to 350F. Mix together flour, sugar, cocoa, baking soda and salt. Make well
  in centre of ingredients.
   Add milk, banana, butter, lemon juice and vanilla.
   Beat with fork till well blended, about 2 minutes. Stir in chocolate
  chips. Pour into greased 9" square cake pan.
   Bake in 350F oven for 45-50 minutes or till done. Cool completely. To
  serve, sprinkle with icing sugar.
  
  from the Cooking with Milk calendar
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: No Bake Special K Candies
 Categories: Candies
      Yield: 1 servings
 
    1/2 c  Butter                            1/2 c  Peanut butter
      2 c  Sugar                               3 c  Oatmeal or:
    1/2 c  Water                               1 c  Coconut
      2 tb Cocoa                          
 
     Mix butter, sugar, water and cocoa together. Bring to a boil for 30
  seconds. Remove from fire and add peanut butter, oatmeal or coconut. Drop
  on wax paper and let harden.
    a recipe from my childhood
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Paintbrush Cookies
 Categories: Cookies
      Yield: 1 servings
 
    1/3 c  Shortening; soft                    1 ts Salt
    1/3 c  Sugar                                    Egg yolk paint:
      1    Egg                                 1    Egg yolk
    2/3 c  Honey                             1/4 ts Water
  2 3/4 c  Flour                                    Food colouring
      1 ts Baking soda                    
 
  Fat grams    per serving:              Approx. Cook Time: :10
     Preheat oven to 375F. Roll out dough using floured pastry cloth. Roll to
  1/4" thickness. Cut into different shapes using cookie cutters. Set on
  greased baking sheet. Paint designs with egg yolk paints. (Blend egg yolk
  and water. Divide among several custard cups. Add different food colouring
  to each cup. Paint designs using small paintbrushes. If egg yolk, thickens
  while standing, add few drops water.) Bake 8-10 minutes at 375F. For clear
  colours, do not let cookies brown.
    a recipe from my childhood.
    MAKES: 5 DOZEN COOKIES
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pear Bread Pudding
 Categories: Desserts
      Yield: 6 servings
 
    1/2 c  Raisins                             4 c  Bread; white, coarsely torn
    1/4 c  Rum or 1 tsp rum extract & w        3 c  Milk
      2 c  Pears; peeled, sliced, ripe         3    Eggs
    1/2 c  Sugar                               1 ts Vanilla
 
       Preheat oven to 350F. Heat rum mixture and pour over raisins; set
  aside. Melt 1 tbsp of butter in frypan, add pears and cook 5 minutes. Add
  1/4 cup sugar, stir and cook 2 more minutes and then put aside.
       Place bread in bowl. Scald milk and pour over bread. Let soak 5
  minutes. Add raisin mixture and pears with syrup. Beat together eggs, rest
  of sugar, vanilla and stir in bread mixture. Pour in buttered baking dish,
  bake at 350F for 50 minutes.
        mom's recipe, similar to a recipe her Aunt Truie served
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Plum Torte
 Categories: Pies, Pastries, Desserts
      Yield: 8 servings
 
      1 c  Sugar                               1 pn Salt
    1/2 c  Butter                              2    Eggs
      1 c  Flour; sifted                      12    Plums; halved (24 halves) p
      1 ts Baking powder                            Sugar, lemon juice, cinnamon
 
  Fat grams    per serving:              Approx. Cook Time: 1:00
    Preheat oven to 350F. Cream sugar and butter. Add flour, baking powder
  and eggs and beat well. Spoon batter into 9" sringform pan. Arrange plum
  halves face down in batter. Sprinkle lightly with sugar and lemon juice,
  depending on the sweetness of the fruit. Sprinkle on cinnamon.
    Bake at 350F for 1 hour. Batter will rise and cover plums. Remove and
  cool, refrigerate or freeze if desired. Or cool to lukewarm and serve with
  vanilla ixe cream or whipped cream.
    To serve frozen tortes, defrost and reheat briefly at 300F.
                from Marion Burrows' De Gustibus
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Raspberry Tart
 Categories: Pies, Pastries
      Yield: 1 servings
 
      1 c  Flour; all purpose                  1 tb Lemon juice
      1 tb Sugar; granulated                   3 tb Cornstarch
      6 tb Butter; cold                      3/4 c  Sugar; granulated
      1    Egg yolk                            1 c  Raspberries; fresh
 
  Fat grams    per serving:              Approx. Cook Time: :40 Pastry: In
  large bowl, stir together flour, sugar and salt. With pastry blender or
  food processor, cut in butter till it resembles tiny peas. In small bowl &
  using fork, stir together egg yolk, lemon juice and 1 Tbsp water; sprinkle
  over flour mixture. Stirring with fork, add a little more water if
  necessary to hold dough together. Using hands, gently shape pastry into
  ball. Press dough 1/8" thick into flan pan. Refrigerate while making
  filling.
  
  Filling: Preheat oven to 425F. In small saucepan, stir together water &
  cornstarch till smooth. Stir in sugar. Add raspberries and cook, stirring,
  over medium-low heat for 10-15 minutes or till thickened. Let cool; spoon
  into shell, filling no more than 2/3 full.
  
  Bake in 425F oven for 10 minutes. Reduce heat to 350F and bake 15 minutes
  longer or till pastry is golden brown. Let cool in flan ring 15 minutes
  before removing to rack.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Stained Glass Candies
 Categories: Candies
      Yield: 1 servings
 
      4 oz Chocolate; semisweet (4 squ         3 c  Marshmallows; coloured mini
      1 c  Sugar; icing                      1/2 c  Walnuts
      1    Egg; beaten                         2 ts Butter
 
     Melt chocolate, add sugar and egg, pour over nuts and marshmallows. Form
  into rolls, wrap in wax paper and refrigerate. When cool, slice into round
  candies.
     one of mom's Christmas recipes, originally from a neighbour
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Tollhouse Squares
 Categories: Cookies
      Yield: 16 servings
 
    1/2 c  Butter- soft                        1 c  Flour; all purpose
      6 tb Sugar; granulated                   2 tb Flour; all purpose
      6 tb Brown sugar                       1/2 ts Baking powder
    1/2 ts Vanilla extract                   1/2 ts Salt
    1/2 c  Water                             1/2 c  Nuts; chopped
      1    Egg                                 1 c  Chocolate chips; semisweet
 
  Fat grams    per serving:              Approx. Cook Time: :20 Preheat oven
  to 375F. Beat butter, sugars, vanilla & water till creamy. Sift flour,
  baking powder and salt. Add to creamed mixture. Stir in nuts.
   Spread batter in 8" square pan. Sprinkle with chocolate.
   Bake in 375F oven for 1 minute. Remove pan. Run knife through top for
  marbled effect, bake for 15 to 20 minutes or till cake tested inserted
  inside comes out clean.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Quick Mix
 Categories: Mixes
      Yield: 1 servings
 
  8 1/2 c  Unbleached All-purpose Flour        3 tb Baking Powder
      1 tb Salt                                2 ts Cream Of Tartar
      1 ts Baking Soda                     1 1/2 c  Instant Non Fat Dry Milk
  2 1/4 c  Vegetable Shortening           
 
  In a large bowl, sift together all dry ingredients.  Blend well.  With a
  pastry blender, cut in shortening until evenly distributed.  Mixture will
  resemble cornmeal in texture.  Put in a large airtight container.  Label
  and stor in a cool, dry, place.  Use within 10 to 12 weeks.  Makes about 13
  cups of Quick Mix.
  
  VARIATION:
  
  Use 4 1/4 cups Unbleached All-purpose Flour and 4 1/4 cups Whole-wheat
  flour instead of 8 1/2 cups Unbleached All-purpose Flour.  Increase baking
  powder to 5 Tablespoons.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Hot Roll Mix
 Categories: Mixes
      Yield: 1 servings
 
      5 lb Unbleached All Purpose Flour    1 1/4 c  Sugar
      4 ts Salt                                1 c  Instant Non Fat Dry Milk
 
  Combine all ingredients in a large bowl.  Stir together to distribute
  evenly.  Put in a large airtight container.  Lable as HOT ROLL MIX and
  store in a cool dry place.  Use within 6 to 8 months.  Makes about 22 cups
  of HOT ROLL MIX.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cornmeal Mix
 Categories: Mixes
      Yield: 1 servings
 
      4 c  Unbleached All-purpose Flour        1 tb Salt
    3/4 c  Sugar                             1/4 c  Baking Powder
      1 c  Vegetable Shortening            4 1/2 c  Cornmeal
 
  In a large bowl, combine flour, salt, sugar and baking powder.  Stir to
  blend well.  With a pastry blender, cut in shortening until evenly
  distributed.  Add cornmeal and mix well.  Put in a large airtight
  container.  Label as CORNMEAL MIX an store in a cool, dry, place.  Use
  within 12 weeks.  Makes about 10 1/2 cups of CORNMEAL MIX.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Muffin Mix
 Categories: Mixes
      Yield: 1 servings
 
      8 c  Unbleached All-purpose Flour      2/3 c  Sugar
    1/3 c  Baking Powder                       1 tb Salt
      1 c  Vegetable Shortening           
 
  In a large bowl, combine flour, sugar, baking powder and salt.  With a
  pastry blender, cut shortening into dry ingredients until evenly
  destributed.  Put in a large airtight container. Lable as MUFFIN MIX and
  stor in a cool, dry place.  Use whthin 10 to 12 weeks.  Makes about 10 cups
  of MUFFIN MIX.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Oatmeal Mix
 Categories: Mixes
      Yield: 1 servings
 
      3 c  Unbleached Flour                3 1/2 ts Baking Powder
  1 1/2 ts Salt                              1/2 c  Granulated Sugar
      1 c  Brown Sugar                     1 1/2 c  Vegetable Shortening
      3 c  Rolled Oats                    
 
  In a large bowl, sift together flour, baking powder, salt and granulated
  sugar.  Stir in brown sugar.  Mix well.  With a pastry blender, cut in
  shortening until evenly distributed.  Stir in oats and mix well.  Put in
  large airtight container.  Label as OATMEAL MIX and stor in a cool, dry
  place.  Use within 10 to 12 weeks.  Makes about 9 cups OATMEAL MIX.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pancake Mix
 Categories: Mixes
      Yield: 1 servings
 
     10 c  Unbleached All-purpose Flour    2 1/2 c  Instant Non Fat Dry Milk
    1/2 c  Sugar                             1/4 c  Baking Powder
      2 tb Salt                           
 
  Combine all indredients in a large bowl.  Stir together to blend well. Put
  in a large airtight container.  Label as PANCAKE MIX and store in a cool,
  dry place.  Use within 6 to 8 months.  Makes about 13 cups of PANCAKE MIX.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Wheat Mix
 Categories: Mixes
      Yield: 1 servings
 
      6 c  Whole-wheat Flour                   3 c  Unbleached All-purpose Flour
  1 1/2 c  Instant Non Fat Dry Milk            1 tb Salt
      1 c  Sugar                             1/2 c  Wheat Germ
    1/4 c  Baking Powder                       2 c  Vegetable Shortening
 
  In a large bowl, combine whole-wheat flour, unbleached flour, dry milk,
  salt, wheat germ, sugar, and baking powder.  Mix well.  With a pastry
  blender, cut in shortening until evenly distributed.  Put in a large
  airtight container.  Label as WHEAT MIX and store in cool, dry, place. Use
  within 10 to 12 weeks.  Makes about 14 Cups WHEAT MIX.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Italian Cooking Sauce Mix
 Categories: Mixes
      Yield: 1 servings
 
      2 cn (14 1/2 oz) Stewed Tomatoes         4 cn (8 oz) Tomato Sauce
      2 c  Water                               2 cn (6 oz) Tomato Paste
      2 tb Instan Minced Onion                 2 tb Parsley Flakes
      3 ts Salt                                2 tb Cornstarch
      4 ts Green Pepper Flakes                 1 ts Instant Minced Garlic
      3 ts Sugar                           1 1/2 ts Italian Seasoning
 
  Puree Stewed tomatoes.  Combine all ingredients in a large kettle or Dutch
  oven.  Simmer 15 minutes over medium-low heat.  Cool and put into six 1-pt
  containers leaving 1/2-inch space at top.  Seal and label containers
  Italian Cooking Sauce Mix.  Freeze and use within 6 months. Makes about 6
  pints of mix.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Herbed Stuffing Mix
 Categories: Mixes
      Yield: 1 servings
 
     30    Slices Bread                      1/3 c  Cooking Oil
      3 tb Instant Minced Onion                3 tb Parsley Flakes
      2 ts Garlic Salt                       3/4 ts Ground Sage
    1/2 ts Seasoned Pepper                
 
  Using a firm textured bread, cut slices into 1/2 inch cubes.  Preheat oven
  to 300 degrees F. (150 degrees C).  Put bread cubes in two 13 X 9-inch
  baking pans. Toast bread cubes in oven for 45 minutes, stirring
  occasionally.  Remove from oven and cool slightly.  Stir in oil, onion,
  parsley flakes, garlic salt, sage and seasoned pepper.  Lightly toss bread
  cubes with seasonings to coat cubes.  Put in a large airtight container and
  label Herbed Stuffing Mix.  Store in a cool, dry place and use within 3 to
  4 months.
  
  Makes about 12 cups of Mix.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Garden Vegetable Mix
 Categories: Mixes
      Yield: 1 servings
 
      6 c  Water                             1/4 ts Garlic Powder
      1 tb Salt                            1 1/2 ts Dried Basil
      1    Med Head Cabbage, Shredded          1 lb Fresh Green Beans
      3 c  Chopped Celery                      2 c  Chopped Carrots
      1 pk (10 oz) Frozen Corn                 1 pk (10 oz) Frozen Peas
 
  Shred enough of the cabbage to make 6 to 8 cups.  Stem green beans and cut
  them into 1-inch pieces.  Combine all ingredients in a large kettle or
  Dutch Oven.  Fill sink with ice water.  Cook vegetables to a full boil over
  medium heat.  Remove from heat.  Cook quickly by setting kettle in sink of
  icewater.  Put vegetable mix into four 1-qt containers, leaving 1/2 inch
  space at top.  Seal and label container Garden Vegetable Mix. Freeze and
  use within 6 months
  
  Makes about 15 cups of Mix.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: White Sauce Mix
 Categories: Sauces, Mixes
      Yield: 1 servings
 
      2 c  Instant Nonfat Dry Milk OR      1 1/2 c  Regular Non Fat Dry Milk
      1 c  Unbleached Flour                    2 ts Salt
      1 c  Butter or Margarine            
 
  In a large bowl combine dry milk, flour, and salt.  Mix well.  With a
  pastry blender cut in butter or margarine until mixture resembles fine
  crumbs.  Lightly pack in a large airtight container.  Label White Sauce Mix
  and store in refrigerator.  Use within 2 months.  Makes about 1 quart of
  mix.
  
  TO MAKE BASIC WHITE SAUCE:
  
  Use 1/2 cup WHITE SAUCE MIX and 1 cup of cool water.  Combine in a small
  sauce pan (for thinner white sauce decrease the mix to 1/4 cup or for
  thicker white sauce increase mix to 3/4 cup). Cook over low heat until
  smooth, tirring constantly.  Season with pepper, herbs, and spices.  Makes
  about 1 1/2 cups of sauce.
  
  VARIATIONS:
  
  Substitute milk, tomato juice or chicken or beef stock for all or part of
  the water. Cheese Sauce: Add 1/2 to 1 cup Shredded Cheddar cheese after
  mixture thickens. Stir until cheese is melted. Curry Sauce: Add 1 t curry
  powder to thickened mixture.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Basic Cake Mix
 Categories: Mixes
      Yield: 1 servings
 
      8 c  Cake Flour                          6 c  Sugar
    1/4 c  Baking Powder                   1 1/2 ts Salt
  2 1/2 c  Vegetable Shortening           
 
  In a large bowl, sift together cake flour, sugar, baking powder and salt.
  Mix well With a pastry blender, cut in shortening until the mixture is as
  fine as cornmeal.  Put in a large airtight container.  Label as Basic Cake
  Mix and store in a cool dry place.  Use with 10 to 12 weeks.
  
  Makes about 16 cups of mix.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Gingerbread Mix
 Categories: Mixes
      Yield: 1 servings
 
      8 c  Unbleached Flour                    2 c  Sugar
    1/4 c  Baking Powder                       1 tb Salt
      1 ts Baking Soda                         1 ts Cloves
      1 tb Ginger                              1 tb Cinnamon
      2 c  Vegetable Shortening           
 
  Sift dry ingredients together into a large bowl, mixing well.  With a
  pastry blender, cut in the shortening until evenly distributed.  Mixture
  will resemble cornmeal in texture.  Put in a large airtight contaniner and
  label Gingerbread Mix.  Store in a cool, dry place and use within 10 to 12
  weeks.
  
  Makes about 13 cups of mix.
  
  VARIATION:  Substitute 2 cups of brown sugar for granulated sugar.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Basic Cookie Mix
 Categories: Mixes
      Yield: 1 servings
 
      8 c  Unbleached Flour                2 1/2 c  Granulated Sugar
      2 c  Brown Sugar, Firmly Packed          4 ts Salt
  1 1/2 ts Baking Soda                         3 c  Vegetable Shortening
 
  Sift dry ingredients together into a large bowl, mixing well.  With a
  pastry blender, cut shotening into dry ingredients until evenly
  distributed.  Put into a large airtight container and label as Basic Cookie
  mix.  Store in a cool dry place and use within 10 to 12 weeks.
  
  Makes about 16 cups of mix.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Oatmeal Cookie Mix
 Categories: Mixes
      Yield: 1 servings
 
      4 c  Unbleached Flour                    4 c  Whole Wheat Flour
      4 ts Salt                                2 ts Baking Powder
      2 ts Baking Soda                         6 c  Brown Sugar, Firmly Packed
      3 c  Vegetable Shortening                8 c  Quick Rolled Oats
 
  Combine all ingredients except the sugar, shortening, and oats in a large
  bowl.  Blend well.  Stir ni brown sugar an mix well.  With a pastry
  blender, cut in shortening until evenly distributed.  Stir in oats and mix
  well.  Put in a large airtight container and label Oatmeal Cookie Mix.
  Store in a cool, dry place and use within 10 to 12 weeks.
  
  Makes about 24 Cups of mix.
  
  VARIATION:  Use 8 cups unbleached flour instead of 4 cups unbleached and 4
  cups of whole wheat flours.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Granola Mix
 Categories: Mixes
      Yield: 1 servings
 
     10 c  Old Fashioned Rolled Oats           1 c  Wheat Germ
    1/2 lb Shredded Coconut                    2 c  Shelled Raw Sunflower Seeds
      1 c  Sesame Seeds                        3 c  Chopped Nuts
  1 1/2 c  Brown Sugar, Firmly Packed      1 1/2 c  Water
  1 1/2 c  Vegetable Oil                     1/2 c  Honey
    1/2 c  Molasses                        1 1/2 ts Salt
      2 ts Cinnamon                            3 ts Vanilla
           Raisins Or Other Dried Fruit   
 
  Preheat oven to 300 degrees F. (150 degrees F.).  In a large bowl combine
  oats, wheat germ, coconut, sunflower seeds, sesame seed and nuts ( can
  include almonds, pecans, walnuts, or a combination of all of them). Blend
  well.  In a large saucepan combine brown sugar, water, oil, honey,
  molasses, salt, cinnamon and vanilla. Heat until sugar is dissolved, but do
  not boil.  Pour the syrup over the dry ingredients and stir until
  well-coated. Spread onto five 13 X 9-inch baking pans, or cookie sheets
  with sides.  Bake 20 to 30 minutes, stirring occasionally.  Bake 15 minutes
  longer for crunchier texture.  Cool.  Add raisins or other dried fruit, if
  desired.  Put in airtight containers and label as Granola mix. Store in a
  cool dry place and use within 6 months.
  
  Makes about 20 cups of mix.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Brownie Mix
 Categories: Mixes
      Yield: 1 servings
 
      6 c  Unbleached Flour                    4 ts Baking Powder
      4 ts Salt                                8 c  Sugar
      1 cn (8 oz) Unsweetened Cocoa            2 c  Vegetable Shortening
 
  Sift together all dry ingredients into a large bowl and mix well.  Using a
  pastry blender, cut in shortening until evenly distrubuted.  Put in a large
  airtight container and label as Brownie Mix.  Store in a cool, dry place
  and use within 10 to 12 weeks.
  
  Makes about 17 cups of mix.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Lemon Pie-filling Mix
 Categories: Mixes
      Yield: 1 servings
 
  2 1/2 c  Presweetened Lemonade Mix           1 c  Plus 2 T Cornstarch
  1 1/4 c  Sugar Or To Taste                   1 ts Salt
 
  Combine all ingredients in a medium bowl, and mix well.  Put into a 1 quart
  airtight container and label as Lemon Pie-filling Mix.  Store in a cool dry
  palce and use within 6 to 8 months.
  
  Makes about 4 1/4 cups of mix.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pudding & Pie Mix
 Categories: Mixes
      Yield: 1 servings
 
  5 1/2 c  Sugar                           2 3/4 c  Unbleached Flour
      1 ts Salt                            1 1/2 c  Instant Nonfat Dry Milk
 
  Combine all ingredients in a large bowl; mix well.  Put in a large airtight
  container and label as Pudding and Pie Mix.  Store in a cool, dry place and
  use within 6 to 8 months.
  
  Makes about 9 Cups of mix.
  
  VARIATION:  If you prefer cornstarch puttings, substitute 2 cups cornstarch
  for flour.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cookie Crumb Crust Mix
 Categories: Mixes
      Yield: 1 servings
 
      6 c  Unbleached Flour                1 1/2 c  Chopped Nuts
  1 1/2 c  Brown Sugar, Firmly Packed          1 lb Butter or Margarine,Softened
 
  Preheat oven to 375 degrees F. (190 degrees C).  In a large bowl combine
  dry ingredients and blend well.  With a pastry blender cut in butter or
  margarine until mixture resembles cornmeal in texture. Press misture firmly
  into 2 unbuttered shallow baking pans.  Bake about 15 minutes. Cool.
  Crumble and put in a large airtight container and label as Cookie Crumb
  Crust Mix.  Stor in a cool dry place and use within 4 to 6 weeks.
  
  Makes about 10 1/2 cups of mix.
  
  COOKIE CRUMB CRUST:
  
  2  Cups Cookie Crumb Crust Mix Press about 2 cups crumb mix in a baking pan
  or 9-inch pie plate and bake according to directions for filling.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Flaky Pie Crust Mix
 Categories: Mixes
      Yield: 1 servings
 
 12 1/2 c  Unbleached Flour                    2 tb Salt
      5 c  Vegetable Shortening          

------------------------------FLAKY PIE CRUST------------------------------
  2 1/2 c  Flaky Pie Crust Mix               1/4 c  ICE Water
      1    Large Egg, Beaten                   1 tb White Vinegar
 
  Combine unbleached flour and salt in a large bowl and blend well.  With a
  pastry blender, cut in shortening until evenly distributed.  Mixture will
  resemble cornmeal in texture.  Put in a large airtight container and lable
  as Flaky Pie Crust Mix.  Store in a cool, dry place and use within 10 to 12
  weeks.  Or put about 2 1/2 cups of mixture each into 6 freezer bags. Seal
  and label bags and freeze.  Use within 12 months.
  
  Makes about 16 cups mix, enough for 6 double pie crusts or 12 single pie
  crusts. FLAKY PIE CRUST:
  
  Crumble Flaky Pie Crust Mix, if frozen.  Put mix in a medium bowl.  In a
  small bowl, combine ice water, egg and vinegar.  Sprinkle a spoonful of the
  water mixture at a time over the flaky pie crust mix and toss with a fork
  until dough barely clings together in the bowl.  Roll out dough to desired
  thickness between 2 sheets of lightly floured waxpaper.  Place dough in
  9-inch pie plate without stretching.  Flute edges.  If filling recipe calls
  for a baked picrust, preheat oven to 425 degrees F. (220 degrees C.). Bake
  10 to 15 minutes, until very lightly browned.  Cool. Fill and bake
  according to directions for filling.  For double crust pie, place top crust
  over filling, press and flute edges, and cut slits in top crust. Makes
  enough crust for one 9-inch double-crust pie or two single-crust pies.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Moist Pie Crust Mix
 Categories: Mixes
      Yield: 1 servings
 
      5 lb Unbleached Flour                    2 tb Salt
      3 lb (1 Can) Veg. Shortening             3 c  Cold Water
    1/4 c  Unbleached Flour               
 
  Combine flour and salt in a very large bowl.  Mix well.  With pastry
  blender cut in shortening until evenly distributed.  Mixture will resemble
  cornmeal in texture.  Add cold water all at once and mix lightly until the
  flour absorbs all the water and texture resembles putty.  If dough is too
  sticky, sprinkle a little four over the top and mix until dough barely
  holds together in the bowl.  Divide dough into 10 oblong rolls.  Wrap each
  roll well with plastic wrap and heavy foil.  Freeze and label as Moist Pie
  Crust Mix.  Use within 12 months.
  
  Makes 10 rolls of mix enought for 10 double pie crusts or 20 single pie
  crusts.
  
  MOIST PIE CRUST:  Partial thaw 1 roll of mix.  Divide dough into 2 balls.
  Roll out dough to desired thickness between 2 sheets of lightly floured wax
  paper.  Place dough in a 9-inch pie plate without stretching.  Flute edges.
  If filling recipe calls for a baked pie crust, preheat oven to 425 degrees
  F. (220 degrees C.)  Bake 10 to 15 minutes until very lightly browned.
  Cool.  Fill and bake according to directions for filling.  For double crust
  pie, place top crust over filling and flute edges, and cut slits in the top
  crust.  Makes enough for one 9-inch double crust pie or 2 9-inch single
  crust pies.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Russian Refresher Mix
 Categories: Mixes
      Yield: 1 servings
 
      2 c  Orange Drink Mix Powder             1 pk (3 oz) Lemonade Mix *
  1 1/3 c  Sugar                               1 ts Cinnamon
    1/2 ts Ground Cloves                  
 
  *  Lemonade Mix should be presweetened powder mix. Combine all ingredients
  in a medium bowl.  Mix well.  Put in a 1-quart container. Lable as Russian
  Refresher Mix and store in a cool, dry place. Use within 6 months.
  
  Makes about 3 1/2 Cups of mix. RUSSIAN REFRESHER: Add 2 to 3 teaspoons of
  RUSSIAN REFRESHER MIX to 1 cup hot water. Stir to dissolve. Makes 1
  serving.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Orange Float Mix
 Categories: Mixes
      Yield: 1 servings
 
      4 c  Instant Nonfat Dry Milk             2 c  Powdered Orange Drink Mix
      1 c  Sugar                          
 
  Combine all ingedients in a large bowl and blend well.  Put in a large
  airtight container and lable as Orange Float Mix.  Store in a cool, dry
  place and use withing 6 months.
  
  Makes about 7 cups mix.
  
  ORANGE FLOAT:  Add 1 egg and 1/2 cup ORANGE FLOAT MIX to 8 ozs cold water
  in a blender.  Add 2 to 3 ice cubes and blend well.  Serve immediately.
  Makes 1 serving.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Fruit Slush Mix
 Categories: Mixes
      Yield: 1 servings
 
      4 c  Sugar                               4 c  Water
      1 cn Frozen Orange Juice *             1/2 c  Lemon Juice
      1 cn (46 oz) Pinapple Juice         
 
  *  The can of Orange Juice should be the 6 oz size of the concentrate.
  Combine sugar and water in a medium saucepan.  Heat until sugar is
  dissolved.  Add orange juice concentrate, lemon juice, and pinapple juice.
  Fill 6 or 7 ice cube trays with mixture.  Freeze until firm.  Remove cubes
  from freezer trays and store in plastic bags.  Use within 6 months.  Makes
  about 100 small cubes.
  
  VARIATION:  Add 5 to 6 mashed bananas to mixture before freezing.
  
  FRUIT SLUSH:  Fill a glass with FRUIT SLUSH MIX cubes.  Add ginger ale to
  cover.  Let stand 15 minutes and stir and serve.
  
  Makes 1 serving
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Freddi's Fruit Cocktail Mix
 Categories: Mixes
      Yield: 1 servings
 
      4 c  Sugar                               2 qt Water
      1 cn Frozen Orange Juice *               1 cn Frozen Lemonade  *
      1    Watermelon, Cut Into Balls          2    Canateloupes,Cut into Chunks
      2    Crenshaw Melons, Chunked            3 lb Green Grapes
      3 lb Peaches, Cut into Chunks            1 lb Blueberries, Fresh Or Frozen
 
  *   Both cans of frozen drink should be 6 oz concentrates. In a large
  saucepan bring sugar and water to a boil, stirring constantly. Stir in
  frozen Orange and lemonade concentrates.  In a large bowl combine all of
  the fruits. Mix until well distributed.  Put mixted fruit in twelve 1-pint
  containers leaving 1/2-inch space at top.  Pour hot juice syrup over top.
  Seal and label as Freddi's Fruit Coctail Mix.  Freeze and use within 6 to 8
  months.
  
  Makes about 12 pints of mix.
  
  Freddi's Fruit Coctail:  Partially thaw 1 pint of FREDDI'S FRUIT COCTAIL
  mix.  Spoon into fruit cups.  Pour ginger ale over top, if desired.  Makes
  Makes 4 servings
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Onion-Flavored Rice Mix
 Categories: Mixes
      Yield: 1 servings
 
      4 c  Uncooked Long Grain Rice            2 pk (1 1/4 oz) Onion Soup Mix
      1 tb Parsley Flakes                      1 ts Salt
 
  Combine ingredients in a large bowl; stir until well blended.  Put about 1
  1/3 cups of mix into three 1-pint airtight containers and label as
  Onion-Flavored Rice Mix.  Store in a cool, dry place and use within 6 to 8
  months.
  
  Makes about 4 cups of mix
  
  Onion-Flavored Rice:  Combine 1 1/3 cups ONION-FLAVORED RICE MIX, 2 cups
  cold water, and 1 T butter or margarine in a medium saucepan.  Bring to a
  boil over high heat; cover and reduce heat.  Cook for 15 to 25 minutes,
  until liquid is absorbed.
  
  Makes 4 to 6 servings
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Mexican Rice Mix
 Categories: Mixes
      Yield: 1 servings
 
      4 c  Raw Long Grain Rice               1/2 c  Green Pepper Flakes
      4 ts Salt                                5 ts Parsley Flakes
      1 ts Dried Basil                    
 
  Combine all ingredients in a large bowl; stir until well blended.  Put
  about 1 1/2 cups of mix into three 1-pint airtight containers and label as
  Mexican Rice Mix.  Store in a cool, dry place and use within 6 to 8 months.
  
  Makes about 4 1/2 cups of mix. Mexican Rice: Combine 1 1/2 cups of mix, 2
  cups cold water, and 1 T butter or margarine in a medium saucepan. Bring to
  a boil over high heat; cover and reduce heat. Cook for 15 to 25 minutes,
  until liquid is absorbed.
  
  Makes 4 to 6 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Vegetarian Rice Mix
 Categories: Mixes
      Yield: 1 servings
 
      4 c  Raw Long-grained Rice               3 tb Instant Vegetarian Bouillon
      2 ts Salt                                4 ts Celery Flakes
      4 ts Onion Flakes                        4 ts Green Pepper Flakes
      4 ts Red Pepper Flakes              
 
  Combine all ingredients in a large bowl; stir until well blended.  Put
  about 1 1/2 cups of mix into 3 1-pint containers and label as Vegetarian
  Rice Mix.  Store in a cool, dry place and use within 6 to 8 months.
  
  Makes about 4 1/2 cups of mix. Vegetarian Rice: Combine 1 1/2 cups mix, 2
  cups cold water, and 1 T butter or margarine in a medium saucepan. Bring to
  a boil over high heat; reduce heat and cover. Cook for 15 to 25 minutes,
  until all liquid is absorbed.
  
  Makes 4 to 6 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Caesar Salad Dressing Mix
 Categories: Mixes
      Yield: 1 servings
 
  1 1/2 ts Grated Lemon Peel                   1 ts Oregano
    1/8 ts Instant Minced Garlic               2 tb Graded Parmesan Cheese
    1/2 ts Pepper                         
 
  Combine all ingredients in a small bowl; stir until well blended.  Put
  mixture in a foil packet or 1-pint glass jar and lable as Caesar Salad
  Dressing Mix.  Store in a cool dry place and use within 3 to 4 months.
  
  Makes One 3/4 cup serving (3 Tablespoons) Caesar Salad Dressing: Combine 1
  pkg of mix, 1/2 cup vegetable oil, and 1/4 cup lemon juice in a glass jar.
  Shake until well blended. Chill before serving.
  
  Makes about 3/4 cup of Salad Dressing.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: French Dressing Mix
 Categories: Mixes
      Yield: 1 servings
 
    1/4 c  Sugar                           1 1/2 ts Paprika
      1 ts Dry Mustard                     1 1/2 ts Salt
    1/8 ts Onion Powder                   
 
  Combine all ingredients in a small bowl; stir until well blended.  Put
  mixture in a foil packet or 1-pint glass jar and label as French Dressing
  Mix.  Stor in a cool, dry place and use within 6 months.
  
  Makes enough mix (5 Tablespoons) for 1 1/4 cups of French Dressing.
  
  VARIATION:  Sweet Italian Dressing:  Increase sugar to 1/2 cup. Substitute
  1 T celery seed for paprika. French Dressing: Combine 1 pkt of mix, 3/4 cup
  vegetable oil, and 1/4 cup vinegar in a glass jar. Shake until well
  blended.  Chill before serving.
  
  Makes about 1 1/4 cups of French Dressing.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Super Salad Seasoning Mix
 Categories: Mixes
      Yield: 1 servings
 
      2 c  Grated Parmesan Cheese              2 ts Salt
    1/2 c  Sesame Seed                       1/2 ts Garlic Salt
      1 tb Instant Minced Onion                2 tb Parsley Flakes
    1/2 ts Dried Dill Seed                     2 tb Poppy Seeds
      3 tb Celery Seeds                        2 ts Paprika
    1/2 ts Freshly Ground Pepper          
 
  Combine all ingredients in a small bowl and blend well.  Put in a 1-quart
  airtight container and label as Super Salad Sesoning Mix.  Store in a cool,
  dry place and use within 3 to 4 months.
  
  Makes about 3 cups of mix.
  
  Use Super Salad Sesoning Mix on the following:  Sprinkled topping over
  tossed green salads, baked potatoes and buttered French bread or rolls
  before toasting, as a garnish for potato salads, macaroni or egg salads and
  as a sour cream dip made with 2 T of mix to 1 cup of sour cream.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Sweet Salad Dressing Mix
 Categories: Mixes
      Yield: 1 servings
 
    1/3 c  Sugar                               1 ts Instant Minced Onion
      1 ts Salt                                1 ts Dry Mustard
      1 ts Paprika                             1 ts Celery Seed
 
  Combine all ingredients in a small bowl and blend well.  Put mixture in a
  foil packet or 1-pint glass jar and label as Sweet Salad Dressing Mix.
  Store in a cool, dry place and use within 6 months.
  
  Makes about 1/2 cup of mix.
  
  Sweet Salad Dressing:  Combine mix, 3/4 cup vegetable oil, and 1/4 cup
  vinegar in a glass jar.  Stir until well blended; chill.  Makes about 1 1/4
  cups of dressing.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Home Style Dressing Mix
 Categories: Mixes
      Yield: 1 servings
 
      2 ts Instant Minced Onion              1/2 ts Salt
    1/8 ts Garlic Powder                       1 tb Parsley Flakes
 
  Combine all ingredients in a small bowl and blend well.  Put mixture in a
  foil packet or a 1-pint glass jar and label as Home Style Dressing Mix.
  Store in a cool dry place and use within 6 months.
  
  Makes enough mix for 2 cups Home Style Dressing. (2 T)
  
  Home Style Dressing:  Combine mix, 1 cup mayonnaise, and 1 cup buttermilk
  in a glass jar and blend well.  Chill before serving.
  
  Makes about 2 cups of dressing.
  
  VARIATION:  Substitute 1 cup sour cream for buttermilk and use as a dip for
  fresh vegetables.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Low Calorie Dressing Mix
 Categories: Mixes
      Yield: 1 servings
 
      2 ts Instant Minced Onion                2 ts Parsley Flakes
    1/4 ts Instant Horseradish                 2 ts Green Pepper Flakes
 
  Combine all ingredients in a small bowl and blend well.  Put mixture in a
  foil packet or a 1-pint glass jar and label as Low-Calorie Dressing Mix.
  Store in a cool, dry place and use within 6 months.
  
  Makes enough mix for 3/4 cup of dressing.
  
  Low-Calorie Dressing:  Combine mix, 3/4 cup tomato juice and 2 T lemon
  juice in a glass jar and blend well.  Chill before serving.
  
  Makes about 3/4 cup of dressing.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Seafood Coating Mix
 Categories: Mixes
      Yield: 1 servings
 
      2 tb Parsley Flakes                      1 tb Dried Grated Lemon Peel
      1 tb Celery Seed                         1 tb Savory Salt
      1 tb Thyme                               1 tb Marjoram
      1 ts Onion Salt                          1    Bay Leaf, Crushed
 
  Combine all ingredients in a small bowl and blend well.  Put mixture in a
  small airtight container and label as Seafood Coating Mix.  Store in a cool
  dry place and use within 6 months.
  
  Makes about 1/3 cup of mix. Breaded Seafood: Combine 1 T of mix and 1/2 cup
  Unbleached Flour in a pie plate or a shallow dish. Coat fish fillets or any
  seafood with mixture. Pan fry in butter until golden brown. Or preheat oil
  in a deep fryer to 375 degrees F. (190 degrees C.) and fry 3 to 5 minutes
  until golden brown.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Seasoned Breadcrumb Mix
 Categories: Mixes
      Yield: 1 servings
 
      2 c  Fine Dry Breadcrumbs (4 sl)    
 
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chili Seasoning Mix
 Categories: Mixes
      Yield: 1 servings
 
      1 tb Unbleached Flour                    2 tb Instant Minced Onion
  1 1/2 ts Chili Powder                        1 ts Seasoned Salt
    1/2 ts Crushed Dried Red Pepper          1/2 ts Instant Minced Garlic
    1/2 ts Sugar                             1/2 ts Ground Cumin
 
  Combine all ingredients in a small bowl and blend well.  Spoon mixture into
  a 6-inch square of aluminum foil and fold to make it airtight and label as
  Chili Seasoning Mix.  Store in a cool, dry place and use within 6 months.
  
  Makes 1 package (about 1/4 cup) of mix.  To make additional packages,
  increase ingredient amounts  using the above recipe. Chili: Brown 1 lb of
  lean ground beef in a medium skillet over medium-high heat; drain. Add 2
  (15 1/2 oz) cans of kidney beans, 2 (16 oz) cans of tomatoes and 1 pkg of
  seasoning mix.  Reduce heat and simmer 10 minutes, stirring occasionally.
  
  Makes 4 to 6 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Spaghetti Seasoning Mix
 Categories: Mixes
      Yield: 1 servings
 
      1 tb Instant Minced Onion                1 tb Parsley Flakes
      1 tb Cornstarch                          2 ts Green Pepper Flakes
  1 1/2 ts Salt                              1/4 ts Instant Minced Garlic
      1 ts Sugar                             3/4 ts Italian Sesonings
 
  *  If you have no Italian sesoning mix, use a combination of Italian herbs
  (oregano, basil, rosemary, thyme, sage, and marjoram) in any combination.
  Combine all ingredients in a small bowl and blend well.  Spoon mixture into
  a 6-inch square of aluminum foil and fold to make airtight.  Label package
  as Spaghetti Seasoning mix.  Store in a cool, dry place and use within 6
  months.
  
  Makes 1 package (about 1/3 cup) of mix. Spaghetti Sauce: Brown 1 lb lean
  ground beef in a medium skillet over medium-high heat. Drain excess grease.
  Add 2 (8 oz) cans of tomato sauce, 1 (6 oz) can of tomato paste, 2 3/4 cups
  tomato juice or water, and the seasoning mix. Reduce heat and simmer 30
  minutes, stirring occasionally.
  
  Makes 4 to 6 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Sloppy Joe Seasoning Mix
 Categories: Mixes
      Yield: 1 servings
 
      1 tb Instant Minced Onion                1 ts Green Pepper Flakes
      1 ts Salt                                1 ts Cornstarch
    1/2 ts Instant Minced Garlic             1/4 ts Dry Mustard
    1/4 ts Celery Seed                       1/4 ts Chili Powder
 
  Combine all ingredinets in a small bowl until well blended.  Spoon mixture
  onto a 6-inch square of aluminum foil and fold to make airtight.  Label as
  Sloppy Joe Seasoning Mix.  Store in a cool, dry place and use within 6
  months.
  
  Makes 1 package (about 3 T) of mix. Sloppy Joes: Brown 1 lb lean ground
  beef in a medium skillet over medium-high heat. Drain excesss grease. Add
  sesoning mix, 1/2 cup water, 1 (8 oz) can of tomato sauce and bring to a
  boil.  Reduce heat and simmer 10 minutes, stirring occasionally. Serve over
  toasted hamburger buns.
  
  Makes 6 servings
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Taco Seasoning Mix
 Categories: Mixes
      Yield: 1 servings
 
      2 ts Instant Minced Onion                1 ts Salt
      1 ts Chili Powder                      1/2 ts Cornstarch
    1/2 ts Crushed Dried Red Pepper          1/2 ts Instant Minced Garlic
    1/4 ts Dried Oregano                     1/2 ts Ground Cumin
 
  Combine all ingredients in a small bowl and blend well.  Spoon mixture onto
  a 6-inch square of aluminum foil and fold to make airtight.  Label as Taco
  Seasoning Mix.  Store in a cool, dry place and use within 6 months.
  
  Makes 1 package (about 2 T) of mix.  Using the above recipe as a guide you
  can increase the amounts to make any number of packages. Taco Fillin: Brown
  1 lb lean ground beef in a medium skillet over medium-high heat; drain the
  excess grease.  Add 1/2 cup water and the sesoning mix. Reduce heat and
  simmer 10 minutes, stirring occasionally.
  
  Makes filling for 8 to 10 tacos.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Sesame-Cheese Dip Mix
 Categories: Mixes
      Yield: 1 servings
 
      1 tb Grated Parmesan Cheese              2 ts Toasted Sesame Seeds
    1/2 ts Salt                              1/2 ts Celery Seed
           Dash Pepper                       1/8 ts Garlic Powder
 
  Combine all ingredients in a small bowl; blend well.  Spoon mixture onto a
  6-inch square of aluminum foil and fold to make airtight.  Label as Sesame
  Cheese Dip Mix.  Store in a cool, dry place and use within 4 months.
  
  Makes 1 package (about 2 T) of mix.  This recipe can be increased to make
  more packages. Sesame-Cheese Dip: Combine 1 cup of sour cream and 1 package
  of mix. Chill at least 1 hour before serving.
  
  Makes about 1 cup of dip.
  
  VARIATION:  Substitute 1 cup yogurt for sour cream.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Vegetable Dip Mix
 Categories: Mixes
      Yield: 1 servings
 
      1 tb Dried Chives                      1/2 ts Dill Weed
      1 ts Garlic Salt                       1/2 ts Paprika
 
  Combine all ingredients in a small bowl: blend well.  Spoon mixture onto a
  6-inch square of aluminum foil, and fold to make airtight.  Label as
  Vegetable Dip Mix.  Store in a cool, dry place and use within 6 months.
  
  Makes 1 package (about 2 T) of mix. Vegetable Dip: Combine 1 T lemon juice,
  1 cup Mayonnaise, 1 cup sour cream, and 1 package of mix. Chill at least 1
  hour before serving.
  
  Makes about 2 cups of dip.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Hearty Soup Mix
 Categories: Mixes
      Yield: 1 servings
 
      1 pk (14 oz)Dry Green Split Peas         1 pk (12 oz) Pearl Barley
      1 pk (14 oz) Alpahbet Macaroni           1 pk (12 oz) Lentils
  1 1/2 c  Brown Rice                          4 c  Dry Minced Onion
 
  Combine all ingredients in a large airtight container.  Stir to evenly
  distribute ingredients.  Label as Hearty Soup Mix.  Store in a cool, dry
  place and use within 6 months.  Shake well before using.
  
  Makes about 12 1/2 cups of mix. Hearty Soup Stock: Put 6 cups of water and
  1 1/3 cups of mix in a large kettle or Dutch oven. Add 1 1/2 T salt. Bring
  to a boil.  Cover and simmer 1 to 1 1/2 hours. Add 2 carrots, sliced, 1 or
  2 stalks celery, chopped, 1 1/2 cups cabbage, shredded, 2 (15 oz) cans of
  tomato sauce, 1 (24 oz) can vegetable juice cocktail, and if desired 1 lb
  lean cooked ground beef or leftover cooked beef. Simmer 20 more minutes,
  until vegetables are cooked.
  
  Makes 6 to 8 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Crumb Topping Mix
 Categories: Mixes
      Yield: 1 servings
 
  1 1/3 c  Brown Sugar, Firmly Packed          1 c  Unbleached Flour
      2 ts Cinnamon Or To Taste              1/2 ts Nutmeg
    3/4 c  Butter or Margarine            
 
  In a medium bowl, combine brown sugar, flour and spices.  Blend well. With
  a pastry blender cut in butter or margarine until mixture is very fine. Put
  in a 1-quart airtight container and label as Crumb Topping Mix. Store in
  the refregator and use within 1 to 2 months.
  
  Makes about 2 cups of mix. Use Crumb Topping Mix on cobblers, fruit pies,
  puddings, ice cream and fruit cups.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Tofu Quiche
 Categories: Low-cal, Vegetables
      Yield: 4 servings
 
      1 ts Margarine                           2 tb Fine dry Bread Crumbs
     12 oz Tofu, drained                       2 x  Egg Whites
           Egg                               1/3 c  Skim Milk
    1/2 ts Oregano, crushed                  1/8 ts Garlic powder
    3/4 c  Shredded lo-fat Cheddar chee        7 oz Can Whole Kernel Corn, drain
      1 tb Dried minced Onion                       Med Tomato
      1 tb Snipped fresh parsley (opt.)   
 
   Spread the margarine over the bottom and sides of a 9" pie plate. Sprinkle
  with bread crumbs to coat the dish.
   Cut up Tofu.
   In a blender or food processor bowl combine tofu, egg whites, whole egg,
  milk, oregano, garlic powder, 1/2 cup of the lo-fat Cheddar cheese, 1/4 t
  pepper, and 1/8 t salt.
   Cover and blend or process till smooth. Stir in corn and dried onion. Pour
  into prepared pie plate.
   Bake, uncovered, in a 350 deg F. oven for 30-35 minutes or till knife
  inserted near the center comes out clean.
   Cut tomato into thin wedges. Arrange wedges atop quiche. Sprinkle with the
  remaining cheese. Bake for 3 minutes more or till cheese is melted.
  ********************************************************* Per serving: 212
  calories, 18 g protein, 14 g carbohydrates, 10 g fat, 83 mg cholesterol,
  411 mg sodium, 254 mg potassium.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Tofu Manicotti
 Categories: Low-cal, Pasta, Main dish
      Yield: 4 servings
 
      8 x  Manicotti shells                  1/2 c  Chopped fresh Mushrooms
    1/2 c  Finely chopped Onion                1 tb Snipped fresh Parsley
      1 ts Dried Italian seasoning           1/8 ts Paprika
     10 oz Tofu, drained                            Egg White, slightly beaten
      2 tb Grated Parmesan Cheese          1 1/4 c  Skim Milk
      2 tb Flour                             1/8 ts Garlic powder
    1/2 c  Shredded lo-fat Cheddar chee   
 
   Cook pasta shells according to package directions. Rinse in cold water;
  drain.
   Spray a med skillet with Pam. Add mushrooms and onion; cook till tender.
  Stir in parsley, Italian seasoning, and paprika. Cool slightly.
   Mash the tofu in a bowl. Stir in egg white, Parmesan cheese, and mushroom
  and onion mixture. Stuff each manicotti shell with about 1/4 cup of the
  tofu mixture. Arrange stuffed shells in a 12x7x2" baking dish.
   For sauce, in a med saucepan combine milk, flour, garlic powder, 1/4 t
  salt, and 1/8 t pepper. Cook and stir till thickened and bubbly. Pour sauce
  over pasta in baking dish.
   Bake, covered, in a 350 deg F. oven for 20-25 minutes or till heated
  through. Sprinkle with cheddar cheese, or Mozzarella cheese if desired.
  Bake, uncovered, 2 minutes more or till cheese is melted.
  *****************************************************************8 Per
  serving: 285 calories, 19 g protein, 36 g carbohydrates, 7 g fat, 13 mg
  cholesterol, 347 mg sodium, 328 mg potassium.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Curried Lentils and Vegetables
 Categories: Low-cal, Vegetables, Main dish
      Yield: 6 servings
 
      2 c  Dry Lentils (10 oz.)                4 c  Water
  1 1/2 c  Chopped Carots                  1 1/2 c  Chopped onions
      1 c  Chopped Celery                           Clove garlic, minced
      3 ts Curry powder (or less)              1 ts Grated fresh Gingerroot
      1 ts Salt                            1 1/2 c  Plain lo-fat Yogurt
           Med Tomato, chopped                 1 tb Snipped fresh Parsley (opt.)
 
   Rinse lentils and drain.
   In a Dutch oven combine lentils, water, carrots, onoins, celery, garlic,
  curry powder, ginger (or use 1/4 t ground ginger), and salt. Bring to
  boiling; reduce heat. Cover and simmer for 30 minutes or till lentils are
  tender.
   In a medium mixing bowl stir together yogurt, tomato, and parsley, if
  desired. Serve with lentil mixture.
  ********************************************************** Per serving: 242
  calories, 16 g protein, 43 g carbohydrates, 2 g fat, 4 mg cholesterol, 446
  mg sodium, 811 mg potassium.
  
  Add crunch to the meal with toasted pita bread wedges.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Tex-Mex Beans with Cornmeal Dumplings
 Categories: Low-cal, Vegetables, Main dish
      Yield: 5 servings
 
    1/3 c  Flour                             1/3 c  Yellow Cornmeal
      1 ts Baking powder                     1/4 ts Salt
           Beaten Egg White                  1/4 c  Skim Milk
      2 tb Cooking Oil                       3/4 c  Water
      1 c  Chopped Onion                            Clove Garlic, minced
     15 oz Can Garbanzo Beans, drained        15 oz Can Red Kidney Beans,drained
     15 oz Can Tomato Sauce                    4 oz Can diced green chili pepper
      2 ts Chili powder                      1/4 ts Salt
  1 1/2 ts Cornstarch                     
 
   In a med mixing bowl, stir together flour, cornmeal, baking powder, and
  1/4 t salt; set aside. In a small bowl combine egg white, milk, and oil;
  set aside.
   In a 10" skillet combine the water, onion, and garlic. Bring to boiling;
  reduce heat. Cover and simmer 5 minutes or till tender. Stir in garbanzo
  beans, kidney beans, tomato sauce, drained green chili peppers, chili
  powder, and 1/4 t salt.
   In a small bowl stir together cornstarch and 1 T water. Stir into bean
  mixture. Cook and stir till slightly thickened and bubbly. Reduce heat.
   For dumplings, add milk mixture to cornmeal mixture; stir just until
  combined. Drop dumpling mixture from a Tablespoon to make 5 mounds atop
  bean mixture.
   Cover and simmer for 10-12 minutes or till a toothpick inserted in the
  center of a dumpling comes out clean.
  *************************************************************** Per
  serving: 313 calories, 13 g protein, 50 g carbohydrates, 8 g fat, 0 mg
  cholesterol, 1023 mg sodium, 839 mg potassium.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cheesy Pepper and Mushroom Pizza
 Categories: Low-cal, Cheese/eggs
      Yield: 6 servings
 
  1 1/2 c  Flour (or a little less)            1 pk Active dry Yeast
    1/2 ts Sugar                               1 ts Cooking oil
    3/4 c  Lo-fat Cottage cheese,draine        1 tb Cornmeal
           Egg                                 2 tb Grated Parmesan Cheese
      1 ts Dried Basil, crushed                     Clove Garlic, minced
           Med Green / Sweet Red Pepper        1 c  Sliced fresh Mushrooms
      1 c  Shredded Mozzarella Cheese *   
 
  *  part-skim
  
   For crust, mix 3/4 cup of the flour, the yeast, sugar, and 1/4 t salt. Add
  oil and 1/2 cup warm water (120-130 deg). Beat with electric mixer on low
  speed 30 seconds, scraping the bowl. Beat on high speed 3 minutes. Stir in
  as much of the remaining flour as you can. Then, knead in enough remaining
  flour to make a moderately stiff dough that is smooth and elastic (5
  minutes total). Shape into a ball. Place in a greased bowl; turn once.
  Cover; let rise in a warm place till double (about 30 minutes). Punch down.
  Cover; let rest 10 minutes.
   On a floured surface roll dough into a 14" circle. Place on a pizza pan
  sprayed with Pam and sprinkled with the cornmeal. Build up edges slightly.
  Bake crust in 425 deg F oven about 10 minutes or lightly browned.
   In a blender combine cottage cheese, egg, Parmesan cheese, basil, garlic,
  and 1/8 t pepper. Cover; blend till smooth. Spread over hot crust. Cut
  green pepper into rings. Place atop pizza with mushrooms. Sprinkle with
  Mozzarella. Bake in 425 deg oven till hot.
  ********************************************************** Per serving: 224
  calories, 15 g protein, 26 g carbohydrates, 7 g fat, 60 mg cholesterol, 356
  mg sodium, 212 mg potassium.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Vegetarian Lasagna
 Categories: Low-cal, Pasta, Main dish, Cheese/eggs
      Yield: 8 servings
 
      8 x  Lasagna Noodles                    10 oz Pk frozen chopped Broccoli
 14 1/2 oz Can Tomatoes                       15 oz Can Tomato Sauce
      1 c  Chopped Celery                      1 c  Chopped Onion
      1 c  Chopped Grn/Sweet Red Pepper    1 1/2 ts Dried Basil, crushed  *
      2 x  Bay leaves                               Clove garlic, minnced
           Beaten Egg                          2 c  Lo-fat Ricotta or Cottage Ch
    1/4 c  Grated Parmesan Cheese              1 c  Shredded Mozzarella Cheese
 
  * or substitute 1/2 t dried Oregano for 1/2 t of the dried Basil
  
   Cook noodles and broccoli separately according to their package
  directions; drain well. Set aside.
   For sauce, cut up canned tomatoes. In a large saucepan stir together
  undrained tomatoes, tomato sauce, celery, green or sweet red pepper, basil,
  bay leaves, and garlic. Bring to boiling; reduce heat. Simmer, uncover,
  20-25 minutes or till sauce is thick, stirring occasionally. Remove bay
  leaves.
   Meanwhile, in a bowl stir together egg, ricotta cheese, parmesan cheese,
  and 1/4 t pepper. Stir in broccoli.
   Spread about 1/2 cup of the sauce in a 13x9x2" baking dish. Top with half
  the noodles, half of the broccoli mixture, and half of the remaining sauce.
  Repeat layers, ending with the sauce.
   Bake, uncovered, in a 350 deg F oven for 25 minutes; sprinkle with
  Mozzarella. Bake 5 minutes more or till heated through. Let stand 10
  minutes before serving.
  ********************************************************** Per serving: 282
  calories, 18 g protein, 30 g carbohydrates, 10 g fat, 83 mg cholesterol,
  646 mg sodium, 620 mg potassium.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Puffy Baked Fondue
 Categories: Low-cal, Main dish
      Yield: 2 servings
 
      2 x  Eggs, separated                     1 c  Skim Milk
      1 tb Dry White Wine                    1/4 ts Salt
  1 1/2 c  Cubed French bread                  2 oz Sliced Swiss cheese
 
   In a small mixer bowl, beat egg whites till stiff peaks form (tips stand
  straight). Set aside.
   In another small bowl beat egg yolks, milk, wine, and salt till smooth.
  Fold into egg whites.
   Spray two 12-oz individual casseroles with nonstick spray coating. Divide
  bread betweem casseroles. Top with cheese; pour egg mixture over bread and
  cheese.
   Bake, uncovered, in 350 deg F oven for 20-30 minutes or till golden. Try
  sourdough French bread for a little different flavor.
  ************************************************************* Per serving:
  333 calories, 21 f protein, 27 g carbohydrates, 15 g fat, 304 mg
  cholesterol, 469 mg sodium, 336 mg potassium.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Corn Timbales
 Categories: Low-cal, Vegetables
      Yield: 2 servings
 
     12 oz Can whole kernel Corn  *          1/4 c  Sliced Green Onion
      2 x  Slightly beaten Eggs                1 c  Skim Milk
    1/4 ts Salt                              1/8 ts Pepper
      2 tb Fine dry Bread Crumbs               2 tb Grated Parmesan Cheese
      2 ts Margarine, melted              
 
  *  drained, or 1 1/2 cups of another cooked or canned vegetable
  
   If desired, set aside some corn and green onion for a garnish.
   In a med mixing bowl stir together eggs, milk, salt and pepper. Stir in
  remaining corn and green onions.
   Spray 2 individ 12 oz casseroles with Pam. Divide egg mixture between
  casseroles.
   Bake, uncovered, in a 325 deg F oven for 25 minutes.
   In a small mixing bowl stir together bread crumbs, Parmesan cheese, and
  margarine. Sprinkle atop casseroles.
   Bake, uncovered, for 15 minutes more or till a knife inserted near the
  center comes out clean. Garnish with reserved corn and green onions, if
  desired. ************************************************************* Per
  serving: 348 calories, 18 g fat, 43 g carbohydrates, 14 g fat, 282 mg
  cholesterol, 628 mg sodium, 627 mg potassium.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Carrot and Onion Puff
 Categories: Low-cal, Vegetables
      Yield: 4 servings
 
      1 c  Chopped Onion                       1 c  Shredded carrots
      2 tb Water                           1 1/2 c  Skim milk
    1/2 c  Oat bran                            2 tb Snipped fresh Parsley
    1/2 ts Salt                              1/8 ts Ground Nutmeg
    1/8 ts Pepper                              1 c  Shredded Cheddar cheese  *
           Clove garlic, minced                4 x  Egg Whites
 
  * or Monterey Jack cheese
  
   In a large saucepan combine onion, carrots, garlic, and water. Bring to
  boiling, reduce heat. Cover and simmer about 10 minutes or till vegetables
  are tender, stirring occasionally. Do not drain.
   Stir in milk, oat bran, parsley, salt, nutmeg, and pepper. Bring to
  boiling over medium-hi heat, stirring constantly. Cook and stir for 2
  minutes. Remove from heat. Stir in cheese till melted. Cool slightly.
   In a large mixer bowl beat egg whites till stiff peaks form (tips stand
  straight). Fold in vegetable mixture.
   Pour into an ungreased 1 1/2 qt souffle dish. Bake in a 325 deg F oven
  about 50 minutes or till top is brown and a knife inserted near the center
  comes out clean. Serve immediately.
  ********************************************************** Per serving: 218
  calories, 17 g protein, 19 g carbohydrates, 10 g fat, 31 mg cholesterol,
  551 mg sodium, 460 mg potassium.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Asparagus Frittata
 Categories: Low-cal, Vegetables
      Yield: 4 servings
 
    3/4 lb Fresh Asparagus spears  *           6 x  Eggs
    3/4 c  Lo-fat Cottage Cheese               2 ts Prepared Mustard
    1/8 ts Salt                              1/8 ts Pepper
      1 c  Sliced fresh mushrooms                   Sm Tomato, cut in wedges
 
  *  or one 10-oz pkg frozen cut asparagus
  
   Cook fresh asparagus spears in a small amount of boiling water for 8-10
  minutes or till crisp-tender; drain. Reserve 3 spears for garnish; cut
  remaining asparagus into 1" pieces. Or, cook frozen asparagus according to
  package directions; drain. Set aside.
   Meanwhile, in a medium mixing bowl beat eggs till foamy. Beat in cottage
  cheese, mustard, salt, and pepper; set aside.
   Spray a 10" ovenproof skillet with Pam. Cook mushrooms over medium heat
  till just tender. Stir in asparagus pieces. Pour egg mixture over mushrooms
  and asparagus (if using fresh asparagus, arrange the 3 reserved spears on
  top.) Cook mixture over low heat about 5 minutes or till mixture bubbles
  slightly and begins to set around edges.
   Bake frittata, uncovered, in a 400 deg F oven about 10 minutes or till
  set. Garnish each serving with tomato.
  *************************************************************** Per
  serving: 183 calories, 18 g protein, 7 g carbohydratyes, 10 g fat, 416 mg
  cholesterol, 375 mg sodium, 463 mg potassium.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Baked Eggs Florentine
 Categories: Low-cal, Vegetables
      Yield: 4 servings
 
 10 3/4 oz Can condensed Crm of Celery       1/2 c  Shredded carrot
    1/2 c  Chopped Water Chestnuts           1/4 c  Plain lo-fat yogurt
      2 ts Grated Parmesan Cheese            1/8 ts Pepper
     20 oz Pkg frz chopped Spinach *           4 x  Eggs
 
  * thawed, and well drained
  
   In a med mixing bowl stir together soup, carrot, water chestnuts, yogurt,
  Parmesan cheese, and 1/8 t pepper. Stir in spinach.
   Divide spinach mixture among 4 individ casseroles. Use a spoon to make an
  indentation in the center of the spinach mixture. (or, spread the spinach
  mixture in a 10x6x2" baking dish. Make 4 indentations in the mixture.)
  Break 1 egg into each indentation.
   Bake, covered, in a 350 deg F oven about 45 minutes or till whites are set
  and yolks are beginning to set. Sprinkle with additional pepper, if
  desired. *********************************************************** Per
  serving: 210 calories, 13 g protein, 17 g carbohydrates, 10 g fat, 287 mg
  cholesterol, 798 mg sodium, 853 mg potassium.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Nora Mill Grits (white or yellow)
 Categories: Breakfast
      Yield: 3 servings
 
      1 c  NORA MILL stone ground grits    1 1/2 c  Water
    1/3 ts Salt                           
 
  Put salt in water and bring to boil.  Slowly stir in grits and return to
  boiling point.  Reduce to low heat and simmer, covered, for 20 minutes,
  stirring occasionally.  Serve hot.  Top with a pat of butter and a little
  milk if desired. (Note: amount of water can be increased as needed; Nora
  Mill Grits are medium ground.)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Nora Mill Whole Wheat Biscuits
 Categories: Breads
      Yield: 24 servings
 
      4 c  NORA MILL whole wheat flour         1 c  Plain white flour
    3/4 c  Shortening                          3 tb Sugar
      1 ts Salt                              1/2 c  Water
      1 tb Baking powder                       2 c  Buttermilk
      1 ts Baking soda                         1 tb Dry yeast
 
  Mix 1 Tbsp. yeast with 1/2 cup warm water and 1 Tbsp. sugar.  Let yeast
  rise.  Sift all flour, soda, salt, baking powder, and 2 Tbsp. sugar.  Add
  shortening to sifted ingredients and blend well with hands.  Add buttermilk
  and yeast, then roll out and cut.  Bake at 400 degrees F. for 12 minutes.
  Biscuit Roll can be refrigerated for up to two weeks.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Nora Mill Buckwheat Buttermilk Pancakes
 Categories: Cakes
      Yield: 8 servings
 
  1 1/2 c  NORA MILL buckwheat flour           3 tb NORA MILL whole wheat flour
      1 ts Dry yeast                           1 c  Lukewarm water
      1 c  Buttermilk                        1/2 ts Salt
 
  Dissolve dry yeast into lukewarm water.  Add buttermilk, both flours, and
  salt, then mix well.  Let set overnight.  Bake the next day on a hot
  griddle.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Nora Mill Whole Wheat Pancakes
 Categories: Cakes
      Yield: 8 servings
 
  1 1/2 c  NORA MILL whole wheat pc mix        2    Eggs (3 for richer pancakes)
  1 1/4 c  Buttermilk (milk is okay)           2 tb Melted butter or margarine
 
  Beat eggs in a bowl until well mixed.  Add in buttermilk (or milk) and
  butter.  Add mix and stir until dry ingredients are just moistened; leave
  the batter a little lumpy.  Bake pancakes on hot greased griddle; hot
  enough to make a drop of water dance on the surface before evaporating.
  Turn just once when pancakes begin to lose their gloss and bubbles are
  starting to burst.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Nora Mill Whole Wheat Muffins
 Categories: Breads
      Yield: 12 servings
 
      2 c  NORA MILL whole wheat m. mix        2    Eggs
      1 c  Buttermilk (milk is okay)         1/2    Melted butter or margarine
 
  Preheat oven to 475 degrees F.  Grease muffin tins.  Beat eggs and butter-
  milk (or milk).  Then add in butter.  Stir in mix (do not over mix, leave
  it lumpy).  Divide into muffin tins and bake for 20 minutes.  Muffins
  should be firm and pulling away from the sides of pan.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Nora Mill Buttermilk Corn Bread
 Categories: Breads
      Yield: 8 servings
 
  1 1/2 c  NORA MILL buttermilk cb mix         1 c  Buttermilk
      1    Egg                                 2 tb Liguid shortening
 
  Beat egg until light, add buttermilk and shortening.  Mix this together,
  then add NORA MILL mix.  Blend until lumps are gone.  Pour into well
  greased pan.  Bake at 450 degrees F. for 20-25 minutes or until golden
  brown.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Naan
 Categories: Breads, Indian
      Yield: 10 servings
 
      2 c  All purpose flour                 1/4 ts Salt
  1 1/2 ts Dry yeast                         1/2 c  Water
 
  Combine ingredients to form a dough.  Let rise until doubled, for about 1
  hour.
  
  Punch dough down and divide it into 10 parts.  Roll each into a thin
  circle.  Brush one side with water.
  
  Spray griddle with noncaloric spray.  Put circles on hot griddle, watered
  side up. Bake until half done--lightly browned, about three minutes.
  Transfer to cookie sheet.
  
  Bake in 400 degree oven until done (about 5 to 10 minutes) or use broiler
  for about 1 minute to finish cooking.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chapatis (roti)
 Categories: Breads, Indian
      Yield: 10 servings
 
    1/2 c  Whole wheat flour                 1/2 c  Water approximately
    2/3 c  Unbleached all purpose flour      1/4 ts Salt (optional)
 
  Make up the dough approximately 1/2-hour before you need it. Allow the
  dough to rest about 10 minutes. Pinch off portion of dough to form a ball
  about 1 1/2 inches in diameter.  Roll ball flat on lightly floured surface.
  Pat back and forth between hands until thin. (Patting makes the chapati
  puff when baked.)
  
  Cook on top of the stove on ungreased griddle until browned and puffed. Use
  medium heat so the griddle does not get too hot.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Lady's Fingers (Okra)
 Categories: Side dish, Indian, Vegetables
      Yield: 6 servings
 
      3 c  Fresh whole okra                    1 tb Fresh ginger root, finely
    1/4 c  Tomato, chopped                          Chopped
    1/4 c  Red onion, chopped                1/4 c  Vinegar
 
  Cook okra in small amount of water until tender but not mushy (about 5 to
  10 minutes).
  
  Drain. Arrange in single layer in glass dish (do not use a metal dish or
  container). Pour vinegar over the okra marinate in refrigerator 3 hours,
  Drain; discard vinegar.
  
  Arrange okra in serving dish. Garnish with chopped tomatoes, onions, and
  ginger root. Serve chilled.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chana Dhal (OR DAL)
 Categories: Side dish, Indian
      Yield: 6 servings
 
      8 oz Chana dhal                          1 tb Corn oil
      1 ts Turmeric                            1 ts Mustard seed
    1/4 ts Salt (optional)                     1    Medium onion, finely sliced
      2    Green chilies, split                1    Clove garlic, finely sliced
           Lengthwise                        1/2 ts Cayenne pepper
 
  Wash peas in cold running water. When water runs clear set aside to soak
  for 4 hours.
  
  Drain peas and put in sauce pan wit turmeric, salt, and green chilies. Add
  enough water to cover by 1 inch, and bring to a boil.
  
  Partly cover pan, reduce heat and simmer for 1 hour or until water has been
  absorbed and peas are tender but not mushy. Add more water if necessary
  
  Meanwhile, heat corn oil in a skillet. Add mustard seeds and cover pan.
  Saute for 2 minutes.
  
  Uncover pan, add onion and garlic, fry until golden. Stir in cayenne pepper
  and cook for 30 seconds. Add cooked spices to the peas. Stir cook for 2
  minutes. Serve hot.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Sadiq's Rice Pudding
 Categories: Desserts, Indian
      Yield: 6 servings
 
    1/2 c  Basmati rice                      1/2 c  Raisins
      2 c  Skim milk                           1 c  Non dairy whipped topping
      1 ts Vanilla                             6    Sprigs mint (optional)
      3 ts Sugar                          
 
  Soak rice in 1/4-cup water for approximately 1 hour, then cook rice in same
  water until thick.
  
  Add skim milk. Cook slowly stirring occasionally until thickened, but stop
  cooking before all of the liquid is absorbed.
  
  Allow to cool, then add vanilla, sugar, and raisins. Fold in whipped
  topping. Spoon into 6 serving dishes. Garnish with sprig of mint, if
  desired.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Baked cheddar olives
 Categories: Appetizers, Vegetables, Cheese/eggs
      Yield: 24 servings
 
      1 c  Cheddar cheese, grated            1/8 ts Cayenne pepper
      2 tb Unsalted butter, softened          24    Pimiento-stuffed olives (a 3
    1/2 c  Flour                                    Oz. jar)
 
  Drain olives and pat dry with towels.  Combine cheese and butter in a bowl.
  Add flour and cayenne and blend until well mixed.  Drop the dough by
  Tablespoons onto wax paper and wrap or mold each piece of dough around an
  olive, covering it completely. Bake the wrapped olives on a baking sheet in
  the middle of a preheated 400f oven for 15 minutes or until golden. Serve
  warm. Makes 24 olives. a 1969 Gourmet Mag. favorite
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Blackberry cobbler
 Categories: Desserts
      Yield: 1 servings
 
      2 tb Cornstarch                          1 ts Baking powder
  1 1/2 c  Sugar                             1/2 ts Salt
      1 tb Lemon juice                         6 tb Unsalted butter, cold, cut i
      4 c  Blackberries, picked over, r             -to bits
           -nsed & drained well                     Vanilla ice cream
      1 c  Flour                          
 
  In a large bowl, stir together the cornstarch an 1/4 cup cold water until
  cornstarch is completely dissolved.  Add 1 cup sugar, lemon juice, and
  blackberries, and combine the mixture gently but thoroughly. Transfer to an
  8-inch cast-iron skillet.
  
  In a bowl, combine well the flour, remaining sugar, baking powder, and
  salt.  Blend in the butter until the mixture resembles coarse meal. Add 1/4
  cup boiling water and stir the mixture until it just forms a dough.
  
  Bring the blackberry mixture to a boil on top of the stove, stirring. Drop
  spoonfuls of the dough carefully onto the boiling mixture, and bake the
  cobbler on a foil lined baking sheet in the middle of a preheated 400f oven
  for 20-25 minutes or until the topping is golden. Serve warm with vanilla
  ice cream.
  
  a 1989 Gourmet Mag. favorite
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Blackberry jam cake with caramel icing
 Categories: Desserts
      Yield: 12 servings
 
      1 c  Unsalted butter                     1 ts Baking soda
      2 c  Sugar                               1 c  Raisins or dates, chopped
      5 lg Eggs, beaten                        1 c  Pecans, chopped
      3 c  Flour plus 1 tbsp                   1 c  Blackberry jam (seedless if
  1 1/2 ts Allspice                                 -ossible)
  1 1/2 ts Cloves, ground                           Icing:
    1/2 ts Cinnamon                            3 c  Light brown sugar
    1/4 ts Salt                                1 c  Evaporated milk
      1 c  Buttermilk                        1/2 c  Unsalted butter
 
  In a large bowl with an electric mixer, cream together the butter and sugar
  until the mixture is light and fluffy.  Add the eggs and combine well.
  
  Into a bowl, sift together 3 cups of flour, allspice, cloves, cinnamon, and
  salt.  In another bowl, combine the buttermilk and baking soda. Add the
  flour mixture to the butter mixture in batches alternating with the
  buttermilk mixture.  Beat well after each addition.
  
  In a bowl, toss together the raisins, pecans, and 1 Tbsp flour.  Stir the
  mixture into the batter with the jam, stirring until well combined.
  
  Line the bottoms of 2 buttered 9-inch cake pans with wax paper and butter
  the paper.  Pour the batter into the pans and bake in the middle of a
  preheated 325f oven for 40 minutes or until a tester comes out clean. Let
  layers cool in the pans on a rack for 15 minutes, invert them onto the rack
  and let cool completely.
  
  In a saucepan, combine the brown sugar, evap. milk, and butter. Cook the
  mixture over mod-low heat, stirring, until the sugar is dissolved.
   Continue to cook, undisturbed, washing down any sugar crystals that form
  on the side of the pan, with a brush dipped in cold water, until it
  registers 238f on a candy thermometer.  Transfer the mixture to a bowl, and
  beat until it is at spreading consistency. If the icing gets too thick, dip
  the icing spatula in hot water.
  
  Transfer one layer, bottom up to a cake plate.  Frost top with the icing
  and top it with the other layer, bottom side down.  Frost the top and sides
  with remaining icing.
  
  a 1971 Gourmet Mag. favorite
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Buttermilk sherbet
 Categories: Desserts
      Yield: 1 servings
 
      4 c  Buttermilk                        1/2 c  Sugar
  1 1/2 c  Corn syrup                               Zest of 4 lemons, grated
    1/2 c  Lemon juice                              Zest strips for garnish
 
  In a bowl, combine well the buttermilk, corn syrup, lemon juice, sugar, and
  zest.  Freeze mixture in an ice-cream freezer, according to directions.
  Pack sherbet into an air-tight container and freeze it until firm. Serve
  scoops of the sherbet garnished with strips of zest. Makes about 1 1/2
  quarts. a 1968 Gourmet Mag. favorite
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cheese and tomato souffles
 Categories: Vegetables, Side dish
      Yield: 6 servings
 
      2 tb Unsalted butter                     3 tb Parmesan cheese, grated
    1/4 c  Flour                                    Cayenne pepper to taste
  1 1/2 c  Milk                                3 lg Eggs, separated
      3 tb Tomato paste                        1 tb Medium dry sherry
      1 c  Swiss cheese, grated           
 
  In a saucepan, melt the butter over low heat.  Stir in flour and cook the
  roux, stirring, for 3 minutes.  Remove from heat and add the milk, scalded,
  in a stream, whisking vigorously, until the mixture is thick and smooth.
  Simmer the sauce for 3-4 minutes, and whisk in the tomato paste, Swiss and
  Parmesan cheeses, cayenne, and salt to taste. Whisk until the cheeses have
  melted.
  
  Remove from heat and whisk in the egg yolks, one at a time, beating well
  after each addition. Transfer the mixture to a bowl, and let it cool.
  
  In a bowl, with an electric mixer, beat the egg whites with a pinch of salt
  until they hold soft peaks.  Add the Sherry and beat to stiff peaks. Fold
  the egg white mixture into the cheese mixture gently but thoroughly.
  
  Transfer the mixture to 6 buttered 2/3-cup ramekins, and bake the souffles
  on a jelly roll pan in the middle of a preheated 400foven for 25-30
  minutes, or until they are cooked through.
  
  Serve immediately.
  
  a 1942 Gourmet Mag. favorite.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate raspberry almond torte
 Categories: Desserts, Chocolate
      Yield: 1 servings
 
    1/2 c  Blanched almonds, toasted li        1 c  Raspberries
           -htly                                    Glaze:
      2 oz Unsweetened chocolate             1/3 c  Raspberry jam
      2 tb Unsalted butter                     1 tb Sugar
      2 lg Eggs                                     Ganache:
      1 c  Sugar                             1/4 c  Heavy cream
      1 tb Framboise (or other raspberr        6 oz Bittersweet chocolate, chopp
           - brandy)                                -d
    3/4 c  Flour                                    Lemon leaves for garnish
      1 ts Baking powder                            Raspberries for garnish and
    1/2 ts Salt                                     -ccompaniment
 
  In a food processor, grind the almonds, scraping down the sides of the bowl
  occasionally, for 5 minutes or until they are the consistency of nut
  butter.  Reserve.
  
  In a bowl set over simmering water, melt the chocolate and the butter,
  stirring occasionally.  Remove from heat.
  
  In a large bowl with an electric mixer, beat eggs until they are pale, add
  sugar gradually, beating, and beat until mixture is very thick and pale.
  Beat in chocolate mixture, framboise, and the almond butter, and beat until
  well combined.  Sift the flour, baking powder, and salt into the bowl. Beat
  until well combined.  Fold in 1 cup of raspberries gently. Turn the mixture
  into a well-buttered 8-1/2-inch springform pan, spreading it evenly and
  smoothing the top.
  
  Bake in the middle of a preheated 350f oven for 40-45 minutes or until pick
  comes out clean.  Let torte cool in the pan on a rack, and then remove
  sides of pan.
  
  In a small heavy saucepan, combine the jam and sugar, bring mixture to a
  boil, stirring, and boil it, stirring, for 3 minutes.  Force glaze through
  a fine sieve into a small bowl.
  
  Invert the torte onto the rack, set over wax paper, remove bottom of the
  pan, and spread the glaze on top and sides of the torte.  Let the torte
  stand at room temperature for 2 hours, or until the glaze is set.
  
  In a small heavy saucepan, bring cream to a boil and remove pan from heat.
  Stir in chocolate, stirring until mixture is smooth, and then let the
  ganache cool for about 3 minutes.
  
  Pour ganache over the torte, smoothing it with a spatula and letting the
  excess drip down the side, and let the torte stand for 1 hour, or until the
  ganache is set.  Transfer the torte, carefully, to a serving plate. Garnish
  with additional raspberries and lemon leaves. Serve with additional
  raspberries and lemon leaves alongside.
  
  a 1989 Gourmet Mag. favorite
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Coconut angel food cake
 Categories: Desserts, Cakes
      Yield: 1 servings
 
           Cake:                                    -d)
    3/4 c  Cake flour                               Frosting:
      8 lg Egg whites                      1 1/4 c  Sugar
    1/2 ts Salt                                2 lg Egg whites
    1/2 ts Cream of tartar                     1 ts Orange zest, grated
      1 c  Superfine sugar                   1/4 c  Orange juice, strained
    1/2 ts Vanilla                             1 tb Corn syrup
    1/2 ts Almond extract                      1 c  Coconut, shredded and toaste
    1/2 c  Coconut, shredded (unsweeten             -   (unsweetened)
 
  Onto a sheet of wax paper, sift the flour 3 times.  In a large bowl with an
  electric mixer, beat the egg whites with the salt until they are frothy.
  Add the cream of tartar and beat to soft peaks.  Beat in 1/2 cup sugar, a
  little at a time.  Add the vanilla and almond extract, and beat the whites
  to stiff peaks.  Fold in the remaining 1/2 cup sugar, a little at a time.
  Sift the flour over the whites in 4 batches, folding it in gently after
  each sifting.  Fold in the coconut.
  
  Spoon batter into a 9-inch tube pan, 3 1/2-inches deep.  Bake in the middle
  of a preheated 275f oven for 1 1/2 hours.
  
  Hang the cake in the pan, upside down, on the neck of a bottle and let it
  cool for 90-120 minutes or until cooled completely.  Release the cake with
  a sharp knife, turn it out on a rack and invert it onto a cake plate.
  
  In a metal bowl, whisk together the sugar, egg whites, zest, juice, corn
  syrup, and a pinch of salt.  Set the bowl over simmering water, and cook,
  whisking, until it registers 140f on a candy thermometer. Remove pan from
  heat and whisk the mixture over the hot water for 3 minutes. Remove the
  bowl from the water and, with an electric mixer, beat the frosting at high
  speed for 7-10 minutes or until it is cool and holds stiff peaks.
  
  Spread top and sides of the cake with the frosting and coat the outside
  with the toasted coconut.
  
  a 1977 Gourmet Mag. favorite
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Coffee almond ice cream cake
 Categories: Desserts, Chocolate
      Yield: 1 servings
 
  1 1/2 c  Chocolate wafer crumbs (abou        1 ts Vanilla
           - 30 cookies)                   1 1/2 c  Amaretti, crushed (italian a
    1/4 c  Unsalted butter, melted                  -mond macaroons)
  1 1/2 pt Coffee ice cream, slightly s      1/2 c  Almonds, sliced and toasted
           -ftened                                  Dark chocolate sauce (see re
  1 1/2 c  Heavy cream, well chilled                -ipe)
 
  In a bowl with a fork, stir together the crumbs and butter until the
  mixture is well combined.  Pat the mixture onto the bottom and 1-inch up
  the sides of a lightly oiled 8-inch, 2-1/2-inch deep springform pan. Freeze
  crust for 30 minutes or until firm.  Spread ice cream evenly on the crust
  and return to freezer for 30 minutes or until ice cream is firm.
  
  In a bowl with an electric mixer, beat cream with vanilla until it holds
  stiff peaks, fold in amaretti thoroughly and spread over ice cream. Smooth
  top of cake, sprinkle with almonds, and freeze cake for 30-45 minutes, or
  until top is firm.
  
  Freeze cake, covered with plastic wrap and foil, overnight.  Just before
  serving, wrap a warm damp towel around the side of the pan, remove side of
  pan, and transfer cake to a serving plate.  Cut into wedges with a knife
  dipped in hot water and serve it with the Dark Chocolate Sauce.
  
  a 1988 Gourmet Mag. favorite
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cold buttermilk and shrimp soup
 Categories: Soups, Seafood
      Yield: 4 servings
 
      1 qt Buttermilk                          1    Cucumber, peeled, seeded, an
      1 tb English style dry mustard                - finely chopped
      1 ts Salt                                2 tb Fresh chives, minced
      1 ts Sugar                                    Additional shrimp and cucumb
    1/2 lb Cooked shrimp, peeled, devei             -r slices for garnish
           -ed and chopped                
 
  In a large bowl, whisk together the buttermilk, mustard, salt and sugar.
  Add the chopped shrimp, chopped cucumber, and chives and stir until well
  combined.  Chill the soup, covered, for 3 hours or until very cold. Garnish
  each serving with a whole shrimp and a slice of cucumber. Makes about 5
  cups. a 1944 Gourmet Mag. favorite.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cranberry walnut tart
 Categories: Desserts
      Yield: 6 servings
 
      1    Pate sucree' recipe               1/4 c  Unsalted butter, melted and
           Raw rice                                 -ooled
      3 lg Eggs                              1/2 ts Salt
    2/3 c  Dark brown sugar, firmly pac        1 ts Vanilla
           -ed                             1 1/4 c  Cranberries, chopped
    2/3 c  Corn syrup                          1 c  Walnuts, chopped
 
  Roll out dough 1/8-inch thick on a floured surface.  Fit it to an 11x8
  rectangular or 10 or 11-inch round tart pan with a removable fluted rim.
  Chill shell for 30 minutes.  Line the shell with foil. Fill foil with rice
  and bake in the lower third of a preheated 425f oven for 15 minutes. Remove
  foil and rice, and bake the shell 5-10 minutes longer, or until it is pale
  golden in color.  Let it cool in the pan on a rack.
  
  In a bowl, whisk together the eggs, brown sugar, syrup, butter, salt, and
  vanilla until the mixture is smooth.  Stir in the cranberries and walnuts.
  Pour filling into the shell.
  
  Bake in the middle of a preheated 350f oven for 40-45 minutes or until it
  is golden.  Let it cool completely in the pan on a rack. Remove rim of pan
  and slide tart onto a serving plate.
  
  a 1988 Gourmet Mag. favorite
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Dark chocolate sauce
 Categories: Sauces, Chocolate
      Yield: 1 servings
 
  1 1/2 c  Heavy cream                         3 oz Unsweetened chocolate, chopp
    2/3 c  Dark brown sugar, packed                 -d
      4 oz Bittersweet chocolate, chopp      1/4 c  Unsalted butter, softened
           -d                                  3 tb Amaretto, or to taste
 
  In a small heavy saucepan, combine the cream and brown sugar.  Bring the
  mixture to a boil over mod-high heat, whisking occasionally, and boil it,
  whisking, until sugar is dissolved.  Remove pan from heat and add
  chocolates, whisking, until they are melted.  Whisk in the butter and the
  Amaretto. Continue to whisk until the sauce is smooth. Let cool slightly.
  
  Makes about 3 cups.
  
  Gourmet Mag. Jan. 91
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Deep chocolate torte with coffee buttercream
 Categories: Desserts, Chocolate
      Yield: 1 servings
 
           Cake layers:                        1 tb Hot water
     14 lg Eggs, separated                          Ganache:
  1 3/4 c  Sugar                           1 1/2 c  Heavy cream
      9 oz Bittersweet chocolate, melte        6 oz Bittersweet chocolate, chopp
           - and cooled                             -d fine
           Buttercream:                             Assembly:
      1 c  Sugar                             3/4 c  Apricot preserves, heated to
      2 lg Eggs                                     -ukewarm
  1 1/2 c  Unsalted butter, softened                Chocolate coffee beans for d
      3 tb Instant espresso, dissolved              -coration
           -n                             
 
  Line 2 greased jelly-roll pans, 15x10x1-inch each, with wax paper and
  butter and flour the paper, shaking off excess.  In a large bowl with an
  electric mixer, beat the egg yolks.  Add slowly 1-1/2 cups sugar, beating,
  and beat the mixture until it is thick and pale and forms a ribbon. Add the
  chocolate and combine the batter well.
  
  In another large bowl with clean beaters, beat the egg whites until they
  hold soft peaks.  Add the remaining 1/4 cup sugar slowly, and beat until
  whites hold stiff peaks.  Stir a fourth of the whites into the yolk
  mixture, fold in remaining whites gently but thoroughly, and pour the
  batter into the pans, spreading it evenly.  Bake the cake layers in the
  middle of a preheated 375f oven for 18-20 minutes or until pick test. Let
  cake layers cool in the pans, covered with kitchen towels on large racks.
  Invert the cake layers onto the racks and remove the wax paper carefully.
  
  Buttercream:      In a small heavy saucepan, dissolve sugar in 1/3 cup
  water over moderate heat, stirring.  Bring mixture to a boil, and boil it
  until it registers240f on a candy thermometer.
  
  In a large bowl with an electric mixer, beat eggs until they are frothy.
  Add sugar syrup in a thin stream, beating, and beat the mixture until it is
  cool.  Beat in the butter, one Tbsp at a time. Beat in expresso powder and
  a pinch of salt.  Beat the buttercream until it is combined well. If
  necessary, chill the buttercream, covered, until it is firm enough to
  spread.
  
  Ganache:     In a large heavy saucepan, bring cream just to a boil and
  remove from heat.  Add chocolate and stir until it is smooth. Transfer
  mixture to a bowl and chill, covered, stirring occasionally, until it is
  cool and thickened.  Do not let it solidify.  Beat the mixture until it
  just forms soft peaks, but do not overbeat.
  
  Assembly:        Force preserves through a fine sieve into a bowl. Transfer
  the cake layers to a work surface. Trim edges and halve each layer
  lengthwise.  On a serving plate, arrange one layer, spread with a third of
  the preserves, and spread a third of the ganache over the preserves. Top
  with another layer and proceed with the preserves, ganache and cake in the
  same manner, ending with a cake layer on top. Spread the sides and top of
  the cake with a thin layer of buttercream an chill for 30 minutes. Spread
  on additional buttercream, leaving about 1/3 cup to make rosettes. With a
  pastry comb or tines of a fork, score the buttercream lengthwise. Draw the
  back of a knife crosswise across the scored buttercream at intervals.
  Transfer the remaining buttercream to a small pastry bag fitted with a
  decorative tip. Pipe rosettes on top of the torte along the long sides and
  intersperse the rosettes with chocolate coffee beans. Chill.
  
  Remove from refrigerator about 30 minutes before serving.
  
  a 1989 Gourmet Mag. favorite
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Fettuccine with scallops and peas
 Categories: Seafood, Pasta
      Yield: 6 servings
 
      2 c  Fresh peas (or 10-oz pkg fro        2 tb Unsalted butter, cut into bi
           -en)                                     -s
    3/4 lb Fettuccine                               Saffron butter sauce  (see r
  1 1/4 lb Sea scallops, rinsed, patted             -cipe)
           -ry                            
 
  In a saucepan of boiling salted water, cook peas for 3-5 minutes (fresh may
  take slightly longer.) or until they are just tender. Drain well. In a
  kettle of boiling salted water, cook the pasta until it is al dente, drain,
  and transfer it to a large skillet.
  
  Meanwhile, arrange scallops in a steamer over boiling water, season them
  with salt and pepper and steam them, covered, for 2-3 minutes, or until
  they are just cooked through.
  
  To the pasta, add the butter, peas, and salt and pepper to taste. Heat the
  mixture through, over low heat, tossing it well.  Add the scallops and the
  saffron butter sauce and toss well.  Serve hot.
  
  a 1986 Gourmet favorite
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Fish aspic
 Categories: Side dish, Fish
      Yield: 8 servings
 
      2 lb White fish trimmings and bon        4    Tarragon
           -s                                  4    Parsley
      1 c  Dry white wine                      1    Bay leaf
      2 tb Lemon juice                         6    Unflavored gelatin
      2    Onions, sliced                      3 lg Egg whites and shells
 
  In a kettle, combine the fish trimmings and bones, wine, lemon juice,
  onions, and herbs.  Bring mixture to a boil, stirring frequently to prevent
  scorching, and boil it until liquid is reduced by half.  Add 8 cups water
  and salt and pepper to taste.  Bring to a boil, and skim it. Simmer for 20
  minutes, strain it into a large saucepan, and let it cool. Skim again.
  Sprinkle gelatin over the stock and add the egg whites, beaten to stiff
  peaks, and the shells, crushed.  (Do not stir in.) Bring stock slowly to a
  boil over moderate heat, whisking constantly. Remove pan from heat and let
  stand for 30 minutes. Strain the aspic through a fine sieve lined with a
  dampened kitchen towel.  Let it cool. To apply to a dish, cool only until
  just thickened and paint or spoon onto the fish or other dish. To solidify,
  chill in refrigerator.  Makes about 8 cups. Gourmet Mag.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Gateau de mousse a la nectarine
 Categories: Desserts
      Yield: 1 servings
 
           Nectarine mousse:                        Peach syrup:
  1 1/2 lb Nectarines                        1/4 c  Sugar
    1/2 c  Sugar                             1/3 c  Peach schnapps
      5 ts Unflavored gelatin                       Peach glaze:
    1/4 c  Lemon juice                     1 1/4 ts Unflavored gelatin
    1/4 c  Peach schnapps                    3/4 c  Peach preserves or jam
  1 1/2 c  Heavy cream, well chilled           3 tb Peach schnapps
           Genoise cake (see recipe)      
 
  Halve, pit, and chop nectarines and, in a heavy saucepan, combine them with
  sugar and 1/2 cup water.  Bring to a boil, stirring, and cook it at a slow
  boil, stirring occasionally, for 15 minutes.  In a food processor, puree
  the mixture and force it through a fine sieve into a large bowl, pressing
  hard on the solids.
  
  In a small saucepan, sprinkle gelatin over the lemon juice and schnapps,
  let it soften for 5 minutes, then heat mixture over low heat, stirring,
  until gelatin has dissolved.  Stir gelatin into nectarine puree, blending
  the mixture well.  Let it cool to room temperature.
  
  In a chilled bowl, beat the cream until it holds soft shapes, (not as stiff
  as soft peaks) and fold it into the nectarine mixture.
  
  Trim the Genoise and cut it into three layers, horizonally.
  
  Peach Syrup:    In a small saucepan, combine the sugar and 1/4 cup water.
  Bring to a boil, stirring until sugar is dissolved, and stir in the
  schnapps.  Let the syrup cool to room temperature. Assembly: Center one
  layer in the bottom of a 9-1/2-inch springform pan and brush with half the
  peach syrup.  Pour half the mousse over the cake and top it with another
  layer of Genoise.  Brush with the remaining peach syrup and pour the
  remaining mousse over the cake, rapping on the side of the pan to expel any
  air bubbles and smoothing the surface. Chill for 2 hours, or until it is
  set.
  
  Peach Glaze:    In a small bowl, sprinkle gelatin over 3 Tbsp cold water
  and let it soften for 5 minutes.  In a small saucepan, combine the
  preserves and schnapps, bring mixture to a boil, stirring, and simmer it
  for 1 minute.  Remove pan from heat, add gelatin mixture, stirring until
  gelatin is dissolved, and strain the mixture through a fine sieve into a
  bowl, pressing hard on the solids.
  
  Assembly:      Pour all but about 2 Tbsp of Peach Glaze over top of the
  mousse cake, covering it completely, and chill the cake for 2 hours, or
  until glaze is set.
  
  While cake is chilling, in a food processor, grind the remaining Genoise
  layer into fine crumbs.  Toast the crumbs in a jelly-roll pan in a
  preheated 350f oven for 5-8 minutes or until they are golden. Reserve.
  
  Cut half the nectarine into thin slices, and arrange them decoratively on
  top of the cake in a pinwheel pattern.  Brush the remaining glaze over the
  nectarine slices and chill the cake, covered, for 1 hour, or until the
  newly applied glaze is set.
  
  Run a thin knife around the edge of the pan and remove the side of the pan.
  Working over a sheet of wax paper, coat sides of cake with the cake crumbs.
  
  Let cake stand at room temperature for 20 minutes before serving.
  
  a 1989 Gourmet Mag. favorite
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Gourmet's clarified butter
 Categories: Sauces
      Yield: 1 servings
 
           Unsalted butter, cut in 1 in             -h pieces
 
  In a heavy saucepan melt butter over low heat.  Remove from heat and let
  stand for 3 minutes. Skim the froth and then strain through a sieve lined
  with a double thickness of rinsed and squeezed cheesecloth. Leave milky
  solids in pan.
  
  Pour clarified butter into a jar or crock and store, covered, in
  refrigerator.  Clarified butter keeps indefinitely.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Gourmet's genoise cake
 Categories: Desserts
      Yield: 1 servings
 
      4 lg Eggs                                1 ts Vanilla
    2/3 c  Sugar                             1/4 c  Clarified butter, melted and
    2/3 c  Flour                                    -ooled to lukewarm
    1/2 ts Salt                           
 
  In a metal bowl, whisk together the eggs and sugar.  Set bowl on a pan of
  simmering water, and whisk mixture until it is warm and the sugar is
  dissolved.  Remove bowl from pan and, with an electric mixer, beat at
  moderate speed for 10-15 minutes or until it is triple in volume and cooled
  to room temperature.
  
  Meanwhile, sift flour with salt onto a sheet of wax paper.  In a bowl,
  combine the vanilla and butter.  Sift and fold flour mixture into the egg
  mixture in batches until the mixture is just combined. Stir a fourth of the
  mixture into the butter, and fold the butter mixture back into the batter.
  
  Line bottom of a buttered 8-1/2-inch springform pan with wax paper, butter
  the paper and dust with flour, shaking out the excess.  Pour batter into
  the pan, smoothing the top.
  
  Bake in the middle of a preheated 350f oven for 30-35 minutes or until a
  tester comes out clean.  Let the cake cool in the pan on a rack for 5
  minutes, then remove side of pan, and invert onto the rack.  Remove paper
  carefully and let cake cool completely.
  
  Gourmet Mag., Jan 91.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Gourmet's lobster newburg
 Categories: Casseroles, Seafood
      Yield: 6 servings
 
      3    Lobsters, about 1-1/2 lb. ea      1/4 ts Nutmeg
           -h                                       Cayenne pepper
    1/4 c  Unsalted butter                     4 lg Egg yolks, well beaten
      7 ts Medium dry sherry                        Toast points as an accompani
     10 ts Brandy                                   -ent
  1 1/2 c  Heavy cream                    
 
  Into a large kettle of vigorously boiling salted water, plunge the
  lobsters, head first, and boil them, covered, for 8 minutes from the time
  the water returns to a boil.  Transfer lobsters to a cutting board and
  allow them to cool.  Break off claws at the body, and crack them. Remove
  claw meat and cut it into 1/2-inch pieces.  Halve the lobsters lengthwise
  along the undersides and remove meat from the tails. Cut into 1/2-inch
  pieces. In a heavy saucepan, cook the lobster meat in the butter over
  moderate heat, stirring occasionally, for 2 minutes. Add 6 teas. Sherry and
  3 Tbsp brandy, and cook the mixture, stirring for 2 minutes. Transfer
  lobster meat to a bowl. Add the cream to the Sherry mixture and boil until
  it is reduced to about 1 cup. Reduce heat to low and stir in the remaining
  Sherry and brandy, nutmeg, cayenne, and salt to taste. Whisk in the yolks.
  Cook the mixture, whisking constantly, until it registers 140f on a cooking
  thermometer.  Cook, whisking, for 3 more minutes. Stir in lobster meat and
  serve over the toast points. A 1965 Gourmet Mag. favorite
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Gourmet's popovers
 Categories: Breads, Desserts
      Yield: 6 servings
 
      1 c  Flour                               1 c  Milk
    1/2 ts Salt                                     Unsalted butter
      2 lg Eggs                           
 
  Into a bowl, sift together the flour and the salt.  In a small bowl, whisk
  together the eggs and milk.  Add the milk mixture to the flour mixture,
  stirring, and stir the batter until it is smooth.
  
  In a preheated 450f oven, heat a 6 cup popover pan for 5 minutes. Brush
  with melted butter and fill them half full with the batter. Bake in the
  middle of the oven for 20 minutes.  Reduce heat to 375f and bake for 20
  minutes more or until they are golden brown and crisp. Makes 6 popovers.
  
  a 1957 Gourmet Mag. favorite
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Granny smith apple pie
 Categories: Desserts
      Yield: 6 servings
 
           Shortening pie dough:           2 1/2 lb Apples (granny smiths, of co
  2 1/3 c  Flour                                    -rse)
    1/2 ts Salt                                1 ts Lemon juice
    3/4 c  Shortening, cold, cut into p        3 tb Unsalted butter, cut into bi
           -eces                                    -s
           Pie filling:                        1 tb Half&half
 14 1/2 tb Sugar                                    Honey spiced whipped cream:
      3 tb Flour                             3/4 c  Heavy cream, well chilled
    3/4 ts Cinnamon                            1 tb Honey
    1/4 ts Nutmeg                            1/4 ts Cinnamon
    1/4 ts Ginger                            1/4 ts Ginger
    1/4 ts Salt                              1/8 ts Nutmeg
    3/4 ts Lemon zest                     
 
  In a bowl, stir together flour and salt.  Add shortening and blend until
  mixture resembles coarse meal.  Add 4-6 Tbsp ice water or enough to form
  into soft but not sticky dough, tossing the mixture with a fork. Form dough
  into a ball, flatten it slightly, dust with flour and chill it, wrapped in
  wax paper, for 1 hour.
  
  Divide dough into 2 pieces, one slightly larger than the other. Chill the
  larger piece, wrapped in wax paper.  Roll out the other, 1/8-inch thick on
  a floured surface, and fit it to a 9-inch pie plate, and trim the edge
  leaving a 1/2-inch overhang.  Chill the pie shell while making the filling.
  
  In a large bowl, stir together 14 Tbsp sugar, flour, cinnamon, nutmeg,
  ginger, salt, and zest.  Peel, quarter, and core the apples; slice thinly,
  crosswise, and add them to the sugar mixture, tossing to coat well. Mound
  the apple mixture in the pie shell, sprinkle with lemon juice and dot with
  butter.
  
  Roll out the larger piece of dough to a 13 or 14-inch round on a floured
  surface and drape it over the filling.  Trim top crust, leaving a 1-inch
  overhang.  Fold overhang under bottom crust, pressing the edge to seal it.
  Crimp the edge decoratively with a fork.  Make slits in the top crust to
  form steam vents.  Brush with h&h and sprinkle with the remaining sugar.
  
  Bake pie in lower third of a preheated 425f oven for 15 minutes, reduce
  heat to 375f and bake for 40-45 minutes more, or until filling is bubbling
  and crust is golden.  Transfer pie to a rack to cool.
  
  In a chilled bowl, beat cream with the honey, cinnamon, and nutmeg until it
  holds soft peaks.  Transfer to a serving dish.
  
  Serve the pie warm or at room temperature with the Honey Spice Whipped
  Cream.
  
  a 1988 Gourmet Mag. favorite
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Grasshopper pie
 Categories: Desserts
      Yield: 6 servings
 
           Crust:                            1/4 c  Sugar
  1 1/2 c  Chocolate wafer crumbs, fine      1/4 c  Green creme de menthe
    1/4 c  Sugar                             1/4 c  White creme de cacao
    1/4 c  Unsalted butter                     4 lg Egg yolks
           Filling:                                 Garnish:
  1 1/2 ts Unflavored gelatin                       Mint flavored chocolate, gra
  1 1/3 c  Heavy cream, well chilled                -ed
 
  In a bowl, stir together the wafer crumbs, sugar, and butter until the
  mixture is combined well.  Pat mixture onto bottom and sides of a buttered
  9-inch pie plate.  Bake in the middle of a preheated 450f oven for 5
  minutes.  Let cool completely.
  
  In a metal bowl, sprinkle the gelatin over 1/3 cup of the cream and let it
  soften for 5 minutes.  Whisk in the sugar, creme de menthe, creme de cacao,
  and the egg yolks.  Set the bowl over a saucepan of simmering water, and
  cook the mixture, whisking constantly, until it measures 160f on a candy
  thermometer.  Transfer the custard to an ice water bath and stir until it
  is cooled and thickened.  In another bowl, beat the remaining cream until
  it holds stiff peaks.  Fold it into the custard thoroughly.
  
  Pour the filling into the crust and chill the pie for at least 4 hours or
  until it is set.  Sprinkle with grated chocolate and serve.
  
  a 1962 Gourmet Mag. hippy-dippy favorite.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Hot chocolate souffles
 Categories: Desserts
      Yield: 6 servings
 
      9 oz Semisweet chocolate, chopped        1 tb Unsalted butter, melted
      4 lg Egg yolks                           6 lg Egg whites
      2 tb Dark rum                            1 pn Cream of tartar
 
  In the top of a double boiler set over simmering water, melt the chocolate,
  stirring, until it is smooth.  Remove the pan from the heat, add the egg
  yolks, one at a time, whisking well after each addition, and whisk in the
  rum and butter.  Transfer mixture to a large bowl.
  
  In a bowl with an electric mixer, beat the egg whites with the cream of
  tartar and a pinch of salt until they hold stiff peaks.  Stir a quarter of
  the egg whites into the chocolate mixture then fold in the remaining egg
  whites gently but thoroughly.  Spoon the mixture into 6 buttered 2/3 cup
  souffle dishes and bake them on a baking sheet in the middle of a preheated
  400f oven for 10-12 minutes, or until they are puffed and a tester comes
  out nearly clean.
  
  a 1982 Gourmet Mag. favorite from Homewood Park, a small hotel and
  restaurant in Bath, England
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Hot onion squares
 Categories: Breads
      Yield: 6 servings
 
      2 c  Onion, very thinly sliced         3/4 ts Salt
      7 tb Lard                              2/3 c  Milk
           Cayenne pepper to taste             1 lg Egg
      2 c  Bread flour                       3/4 c  Sour cream
      1 tb Baking powder                  
 
  In a heavy skillet, cook the onion in 2 Tbsp lard, over mod-low heat,
  stirring, until it is golden.  Stir in the cayenne and salt and pepper to
  taste.  Reserve the mixture.
  
  Onto a sheet of wax paper, sift together the flour, baking powder, and
  salt.  Sift the mixture again into a bowl.  Add the remaining lard, and
  blend the mixture until it resembles fine meal.  Stir in the milk, stirring
  until the dough is combined well.  Turn out onto a floured surface and
  knead it for 30 seconds.  Pat into a 9-inch square, press it evenly into a
  greased 9-inch baking pan and top with the onion mixture.
  
  In a small bowl, whisk together the egg, sour cream, and salt and pepper to
  taste.  Pour this over the onion mixture, using a spatula to cover the
  onion mixture evenly.
  
  Bake in the middle of a preheated 450f oven for 20-25 minutes or until it
  is cooked through.  Cut into squares and serve hot.
  
  a 1943 Gourmet Mag. favorite
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Katish's cheesecake
 Categories: Desserts, Cheese/eggs, Cakes
      Yield: 1 servings
 
           Crust:                              2 lb Cream cheese, softened
     18 sl Zwieback, crushed fine              2 tb Flour
  1 1/2 tb Unsalted butter, cut in bits        1    Vanilla bean, minced
           - softened                          3 lg Eggs, separated
  1 1/2 tb Sugar                               1 c  Sour cream
           Filling:                                 Thin slices of lemon for gar
      1 c  Plus                                     -ish
      2 tb Sugar                          
 
  In a bowl, stir together the zwieback, butter, and sugar until the mixture
  is combined well and press the mixture into the bottom of a 9-inch
  springform pan. In a large bowl with an electric mixer, cream together the
  sugar and cream cheese until the mixture is light and fluffy. Add the
  flour, salt, vanilla bean, and egg yolks, beaten lightly, and combine the
  mixture well. Stir in the sour cream.  In a bowl, beat the egg whites until
  they just hold stiff peaks and fold them into the cream cheese mixture
  gently but thoroughly. Pour the filling into the pan and run a rubber
  spatula through the filling in a circle about one inch from the rim to help
  the cake rise evenly. Bake the cake in the middle of a preheated 350f oven
  for 60 minutes, turn off and let the cake stand in the oven for 30 minutes.
  Let the cake cool completely or until it is set, in the pan on a rack.
  Chill the cake covered, overnight. Remove the cake from the pan and garnish
  it with lemon slices. a 1945 Gourmet Mag. favorite.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Lemon caramel custard
 Categories: Desserts
      Yield: 4 servings
 
  1 1/2 c  Sugar                               5 lg Egg yolks
      1 pn Cream of tartar                     2 tb Fresh lemon juice
  3 1/2 c  Milk                                1 tb Lemon zest
      1 c  Heavy cream                         1 ts Vanilla
      5 lg Eggs                           
 
  In a small heavy saucepan, combine 3/4 cup of sugar, cream of tartar, and
  1/4 cup water. Bring the mixture to a boil, stirring until the sugar is
  dissolved.  Boil the syrup, covered, for 1 minute.  Remove the lid and boil
  the syrup, undisturbed, until it begins to turn golden. Continue to boil
  the syrup, swirling it and tilting the pan, until it is deep golden
  caramel.  Pour the caramel into a 9x5 loaf pan, tilt the pan to coat the
  bottom and sides, and let it cool.
  
  In a large saucepan, scald the milk with the cream over moderate heat.
   In a large heatproof bowl, whisk together the whole eggs, egg yolks , and
  the remaining sugar, until the mixture is light and frothy.  Add the
  scalded milk in a slow stream, stirring constantly, and stir in the lemon
  juice, zest, and vanilla.  Set the pan in a larger deeper baking pan and
  strain the custard mixture into the loaf pan.  Cover the loaf pan with
  heavy-duty foil and add enough hot water to the larger pan so that it
  reaches 2/3 of the way up the outside of the loaf pan.
  
  Bake the custard in the middle of a preheated 325f oven for 80 minutes.
  Remove the loaf pan from the larger one and remove the foil.
   (The custard will not appear set in the middle but it will set as it
  cools.)
  
  Let the custard cool and then chill it, covered, overnight.  Run a thin
  knife around the edge of the custard, invert a serving plate over it and
  invert the custard onto the plate.
  
  a 1972 Gourmet Mag. favorite
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Lentil and brown rice soup
 Categories: Soups, Vegetables
      Yield: 6 servings
 
      5 c  Chicken broth                       1    Celery, chopped
  1 1/2 c  Lentils, picked over and rin        3    Garlic cloves, minced
           -ed                               1/2 ts Basil
      1 c  Brown rice                        1/2 ts Oregano
     32 oz Tomatoes, drained, reserving      1/4 ts Thyme
           -uice, and chopped                  1    Bay leaf
      3    Carrots, in 1/4 inch pieces       1/2 c  Fresh parsley, minced
      1    Onion, chopped                      2 tb Cider vinegar (or to taste)
 
  In a heavy kettle, combine the broth, 3 cups water, lentils, rice, tomatoes
  and juice, carrots, onion, celery, garlic, basil, oregano, thyme, and bay
  leaf.  Bring mixture to a boil and simmer, covered, stirring occasionally,
  for 45-55 minutes or until lentils and rice are tender. Stir in parsley,
  vinegar, and salt and pepper to taste. Discard bay leaf. The soup will be
  thick and will thicken more as it stands. Thin, if desired, with chicken
  stock.
  
  Makes about 14 cups.
  
  a 1984 Gourmet Mag. favorite
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Lindy's cheesecake
 Categories: Desserts, Cheese/eggs, Cakes
      Yield: 1 servings
 
           Crust:                          2 1/2 lb Cream cheese, softened
      2    Vanilla bean                    1 3/4 c  Sugar
      1 c  Flour                               3 tb Flour
    1/4 c  Sugar                           1 1/2 ts Orange zest
      1 ts Lemon zest                      1 1/2 ts Lemon zest
      1 lg Egg yolk                          1/2 ts Vanilla
    1/2 c  Unsalted butter, cut into bi        5 lg Eggs
           -s                                  2 lg Egg yolks
    1/4 ts Salt                              1/4 c  Heavy cream
           Filling:                       
 
  Split the vanilla bean lengthwise, scrape the seeds into a bowl and stir in
  flour, sugar, and zest.  Add the egg yolk, butter, and salt. Knead the
  mixture until it just forms a dough.  Flatten dough into a round and chill
  it, wrapped in wax paper, for 1 hour. Remove sides of a 9-inch springform
  pan, oil bottom of pan lightly, and press some of the dough, 1/8-inch
  thick, on bottom of pan.  Bake in the middle of a preheated 400f oven for
  10-12 minutes or until it is golden, and chill it. Butter the sides of the
  pan, attach it to the bottom, and press the remaining dough, 1/8-inch
  thick, to the side, sealing it to the bottom crust. In a bowl with an
  electric mixer, beat the cream cheese with the sugar, flour, zests, and
  vanilla until mixture is smooth.  Beat in the eggs and egg yolks, one at a
  time, beating lightly after each addition. Stir in cream. Pour the filling
  into the prepared crust and bake in the middle of a preheated 550f oven for
  12 minutes. Reduce heat to 200f and bake for 60 minutes more. Let cool in
  pan on a rack . Chill it overnight and them remove sides of pan. from
  Lindy's restaurant, NY. A 1951 Gourmet Mag. favorite
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Liptauer cheese
 Categories: Appetizers, Cheese/eggs
      Yield: 1 servings
 
      6 oz Cream cheese, softened\                  -d, & minced
    1/4 c  Butter, softened                    1    Shallot, minced
      1 ts Sweet paprika                     1/2 ts Caraway seeds
      1 ts Capers, drained                          Crackers or toast points as
      2 fl Anchovy fillets, rinsed, dri             -n accompaniment
 
  In a bowl, cream together the cream cheese, and butter.  Add paprika,
  capers, anchovies, shallot, caraway seeds, and salt and pepper to taste.
  Combine mixture well.  Pack into a crock and chill, covered for 1 day to
  meld flavors. Serve cheese with crackers or toast points. from Lipto,
  Hungary; a 1947 Gourmet Mag. favorite.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Oysters rockefeller  (gourmet mag.)
 Categories: Appetizers, Seafood
      Yield: 36 servings
 
      1    Boston lettuce, washed, drie        1 c  Unsalted butter
           -, & chopped fine                   2 tb Pernod
    1/2 lb Fresh spinach, washed, dried        1 tb Anchovy paste
           - & chopped fine                  1/8 ts Cayenne pepper
      1 c  Scallion, minced                   12 sl Bacon, lean
  2 3/4 c  Dry bread crumbs, fine             36 lg Oysters in shells
    1/2 c  Fresh parsley, minced                    Coarse salt for platters
    1/4 c  Celery, minced                           Lemon wedges
      3    Garlic cloves, minced          
 
  Shuck oysters, reserving liquor and bottom shells.  Scrub and dry shells.
  In a bowl, combine lettuce, spinach, scallion, 1/2 cup bread crumbs,
  parsley, celery, and garlic.  In a skillet, met butter over moderate heat
  and cook the spinach mixture, stirring for 1-2 minutes, or until greens are
  wilted.  Stir in the Pernod, anchovy paste, cayenne, and salt and pepper to
  taste.  Chill the mixture, covered, for 1 hour. In another skillet, cook
  bacon over moderate heat until crisp. Transfer to paper towels to drain,
  and then crumble it. Arrange one oyster in each of the reserved shells and
  moisten each with some of the reserved liquor. Spread half the spinach
  mixture by heaping tablespoons onto the oysters. Sprinkle bacon over each
  oyster.  Top the bacon with remaining spinach mixture and sprinkle each
  with 1 Tbsp of remaining bread crumbs. Arrange oysters on an oven proof
  platters filled with coarse salt. Bake in the middle of a preheated 450f
  oven for 18 minutes or until bread crumbs are well browned. Garnish with
  parsley sprigs and lemon wedges and serve. a 1976 Gourmet Mag. favorite
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pasta with tomatoes, white beans, and pepperoni
 Categories: Pasta, Italian
      Yield: 2 servings
 
      1    Garlic clove, thinly sliced       1/4 ts Oregano, crumbled
      1 tb Olive oil                         1/4 ts Hot red pepper flakes
    1/4 c  Onion, chopped                    2/3 c  White beans, canned, drained
    1/3 c  Pepperoni, coarsely chopped              -nd rinsed well
     16 oz Plum tomatoes, with juice, c        1 tb Fresh parsley, minced
           -opped                            1/4 lb Tubular pasta
    1/2 ts Basil, crumbled                          Parmesan cheese, grated
 
  In a heavy skillet, cook the garlic in the oil over moderate heat,
  stirring, until it is golden.  Remove it with a slotted spoon and discard.
  Add the onion and pepperoni and cook over mod-low heat, stirring
  occasionally, for 3 minutes.  Add the tomatoes and the juices, basil,
  oregano, pepper flakes, and salt and pepper to taste. Simmer the mixture,
  stirring occasionally, for 5 minutes.  Add the beans and parsley, and
  simmer the sauce, covered partially, for 5-7 minutes, or until it is
  thickened slightly.
  
  In a kettle of boiling salted water, cook the pasta until it is al dente
  and drain it well.  In a bowl, toss it with the sauce.  Divide the pasta
  between 2 heated bowls and serve it, sprinkled with Parmesan cheese and
  garnished with parsley sprigs.
  
  a 1987 Gourmet Mag. favorite
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pate sucree
 Categories: Desserts, French
      Yield: 1 servings
 
  1 1/3 c  Flour                                    - bits
      2 tb Sugar                               1 lg Egg yolk, beaten with
    1/4 ts Salt                            1 1/2 tb Ice water
    1/2 c  Unsalted butter, cold, cut i   
 
  In a bowl, stir together flour, sugar, and salt.  Add the butter and blend
  the mixture until it resembles coarse meal.  Add the yolk mixture. Toss
  until liquid is incorporated.  Form the dough into a ball. Dust with flour
  and chill it, wrapped in plastic wrap for 1 hour.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Red & black raspberry pudding cake
 Categories: Desserts
      Yield: 9 servings
 
    1/2 c  Sugar                             1/2 c  Sugar
  1 1/2 ts Cornstarch                          1 lg Egg, beaten lightly
     10 oz Frozen red raspberries in sy    1 1/2 ts Vanilla
           -up                                 1 c  Flour
      2 tb Lemon juice                     1 3/4 ts Baking powder
      2 c  Fresh black raspberries           1/4 ts Salt
    1/2 c  Unsalted butter, softened         1/2 c  Milk
 
  Thaw and drain the frozen red raspberries well, reserving 1/3 cup of syrup.
  Pick over the fresh berries.
  
  In a heavy saucepan, combine the sugar and cornstarch, add the reserved
  syrup and lemon juice, and combine the mixture well. Add the thawed fruit
  and the fresh black raspberries, bring the liquid to a boil over moderate
  heat, stirring constantly, and simmer the mixture for 5 minutes.
  
  In a large bowl, cream the butter.  Add the sugar, a little at a time,
  beating and beat the mixture until it is light and fluffy.  Add the egg and
  vanilla, and beat the mixture until it is smooth.
  
  Into a bowl, sift together the flour, baking powder, and salt.  Add flour
  mixture to the butter mixture in small batches, alternating with additions
  of milk.  Beat well after each addition and blend the batter until it is
  smooth.
  
  Spread the batter evenly in a lightly buttered 9-inch square baking pan.
  Spoon the berry mixture over it.  Bake in the middle of a preheated 350f
  oven for 20 minutes.  Reduce heat to 325f and bake for 20-25 minutes more
  or until tester comes out clean.  Let it cool on a rack for 10 minutes.
  Serve with cream or whipped cream.
  
  a 1983 Gourmet Mag. favorite by Nancy Bagget
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Rum cream pie
 Categories: Desserts
      Yield: 6 servings
 
      1    Pie crust recipe for single       1/2 c  Dark rum
           -rust pie                       1 1/2 tb Unflavored gelatin
      6 lg Egg yolks                                Bittersweet chocolate shavin
      1 c  Sugar                                    -s and curls
      2 c  Heavy cream, well chilled      
 
  Line a 9-inch pie plate with pastry, cover with foil and fill with rice.
  Bake the empty pie crust at 400f for 15 minutes.  Remove rice and foil and
  bake at 375f for 10 minutes more or until it is pale golden. In a bowl with
  an electric mixer, beat the egg yolks.  Add the sugar gradually, beating
  until the mixture is thickened and pale.  Beat in 1 cup of cream, rum, and
  1/4 cup water.  Transfer the mixture to the top of a double boiler. Cook,
  stirring constantly until it registers 140f on a candy thermometer. Then
  cook for 3 minutes more. In a small saucepan, sprinkle the gelatine over
  1/4 cup cold water. Let it soften for 5 minutes, and heat the mixture over
  low heat, stirring, until the gelatin is dissolved. Whisk into the custard,
  set the bowl in a larger bowl of ice water and let the mixture cool,
  stirring it occasionally, until it is the consistency of raw egg whites. Do
  not let the mixture set. In a bowl, beat the remaining cream until it just
  holds stiff peaks. Fold the whipped cream into the custard gently but
  thoroughly.  Pour the mixture into the pie shell. Chill for 3 hours or
  until set. Garnish with chocolate curls. a 1948 Gourmet Mag. favorite.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Saffron butter sauce
 Categories: Sauces
      Yield: 1 servings
 
    1/4 ts Saffron threads, crumbled           3 tb Heavy cream
      2 tb Shallot, minced                    14 tb Unsalted butter, cold, cut i
      2 tb White wine vinegar                       -to 14 pieces
      3 tb Dry white wine                 
 
  In a small heavy saucepan, combine the saffron, shallot, vinegar, and wine.
  Simmer the mixture until it is reduced to about 2 Tablespoons. Stir in the
  cream and simmer the mixture, whisking occasionally, until the liquid is
  reduced to 2 Tablespoons.
  
  Season the mixture with salt and pepper.  Reduce heat to low, and whisk in
  the butter, 1 piece at a time, but overlapping slightly to keep the sauce
  from getting too hot.  Remove from heat, from time to time, as the butter
  is whisked in.
  
  Remove from heat and season to taste with salt and pepper.  Use with pasta
  and/or seafoods.   Makes about 1 cup.
  
  (see Fettuccine with Scallops and Peas, a Gourmet Mag. favorite)
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Scallop and green bean terrine
 Categories: Seafood, Ethnic
      Yield: 6 servings
 
     10 oz Sea scallops, rinsed                     -to 1/4-inch pieces
      1 tb Egg white, lightly beaten           2 tb Unsalted butter, softened
      1 ts Salt                            1 3/4 c  Creme fraiche
    1/4 ts White pepper or to taste          1/3 c  Parmesan cheese, grated
    1/8 ts Nutmeg                            3/4 c  Tomato coulis (see recipe)
    1/2 lb Green beans, trimmed & cut i   
 
  In a food processor with a metal blade, puree the scallops with the egg
  white, salt, white pepper, and nutmeg.  Transfer the puree to a metal bowl
  and chill, covered, for 1 hour. In a saucepan, blanch the green beans in
  boiling salted water to cover, for 6 minutes. Drain. Toss the beans with 1
  Tbsp butter, season them with salt and white pepper to taste and reserve.
  Set the bowl of puree in a larger bowl of ice water.  Beat in 1 cup of
  creme fraiche, 1/4 cup at a time, until it is incorporated and the mousse
  is fluffy.  Fold in the green beans and spoon the mousse into a buttered
  1-qt. terrine.  Place terrine in a baking pan and add enough hot water to
  reach 2/3 the way up the side of the terrine. Bake, covered with a buttered
  sheet of wax paper and the lid or a double layer of foil, in a preheated
  375f oven for 45 minutes. Remove terrine from pan, remove lid and paper,
  and let cool for at least 30 minutes. Cut into 6 slices and arrange slices
  in a buttered gratin dish just large enought to hold them in one layer.
  Spread some of the remaining butter lightly over each slice and sprinkle
  with Parmesan cheese. Bake in a preheated 400f oven for 20-25 minutes, or
  until they are hot and puffed slightly. In a saucepan, combine the tomato
  coulis and the remaining creme fraiche. Heat the sauce over moderate heat,
  stirring, until it is heated through. Serve alongside the terrine in a
  boat/ a 1978 Gourmet Mag. favorite
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Scottish trifle
 Categories: Desserts
      Yield: 8 servings
 
           Sponge roll:                             - slightly
      3 lg Eggs                                1 ts Vanilla
    1/2 c  Sugar                             1/2 c  Creme fraiche
    1/2 ts Vanilla                           1/4 c  Med-dry sherry
    3/4 c  Flour                                    Assembly:
    1/2 ts Baking powder                   1 1/2 c  Amaretti
    1/3 c  Raspberry jam, seedless           1/4 c  Med-dry sherry
      1 tb Kirsch                              1 c  Heavy cream, well chilled
    1/4 c  Med-dry sherry                           Garnish:
           Custard:                            2 tb Pistachio nuts, shelled and
      7 lg Egg yolks                                -hopped
      1 c  Sugar                                    Candied citron or angelica,
      2 c  Milk, scalded & cooled                   -ut into bits
    1/2 c  Heavy cream, scalded & coole             Raspberry jam, seedless
 
  In a large bowl with an electric mixer, beat the eggs, sugar, and vanilla,
  until the mixture is thick and pale.  Sift the flour and baking powder over
  the egg mixture and fold them into it gently but thoroughly. Line the
  bottom of a 13x9x2-inch baking pan with parchment paper, spread the batter
  in the pan and bake in a preheated 400f oven for 8 minutes or until it is
  puffed and golden.  Invert onto a lightly sugared kitchen towel.
  
  In a small saucepan, melt the jam over low heat.  Stir in kirsch and spread
  the surface of the cake with the jam mixture.  Starting with a long side
  and using the towel as a guide, roll up the cake, jelly-roll fashion and
  sprinkle it with Sherry.  Wrap the sponge roll firmly in the towel. Let it
  cool and cut int into 3/4-inch slices.
  
  In a bowl, set over a saucepan of simmering water, beat the yolks and the
  sugar with an electric mixer until the mixture is thick and pale. Remove
  from heat and stir in gradually, milk, cream, and vanilla. Cook the custard
  in the bowl over the simmering water, until it registers 170f on a candy
  thermometer.  Transfer the custard to a metal bowl and whisk in the creme
  fraiche and Sherry.  Set the bowl in a larger bowl of ice water and whisk
  until custard is cool.  Chill it, covering surface with plastic wrap, until
  it is cold.
  
  Assembly:     In the bottom of a 2-1/2-qt. trifle bowl, scatter half the
  amaretti crumbs.  Top them with half the sponge roll slices, and top those
  with the remaining amaretti crumbs.  Sprinkle the Sherry over the remaining
  sponge roll slices, line the side of the bowl with the slices, and pour in
  the custard, spreading it to let it seep down around the sided and bottom.
  Chill the trifle for at least 2 hours and up to 24 hours.
  
  Just before serving, in a bowl with an electric mixer, beat the cream until
  it is stiff.  Transfer it to a pastry bag, fitted with a decorative tip and
  pipe rosettes around the edge and in the center of the trifle. Sprinkle
  pistachios over the trifle and garnish the rosettes with the citron and
  small drops of jam.
  
  a 1989 Gourmet Mag. favorite
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Soupe a l'oignon au fromage (french onion soup)
 Categories: Soups, French, Vegetables
      Yield: 6 servings
 
      6 lg Onions, thinly sliced              12 sl French bread, 1/2-inch thick
    1/4 c  Unsalted butter                          - toasted
      1 tb Flour                             1/4 lb Gruyere cheese, coarsely gra
  1 1/2 qt Beef broth                               -ed
 
  In a large kettle, cook the onions in the butter over moderate heat,
  stirring until they are golden brown.  Sprinkle with flour and cook the
  mixture, stirring, for 3 minutes.  Add the broth slowly, stir the soup
  constantly until it comes to a boil.  Simmer, covered, for 20 minutes.
  Season with salt and pepper. Put 2 slices of toast in each of 6 heated
  bowls, top each toast with 1 Tbsp cheese and pour the soup over the toasts.
  Top with any remaining cheese. Run bowls under broiler about 4 inches from
  the flame for 3 minutes or until cheese is melted and bubbly. a 1951
  Gourmet Mag. favorite.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Sour cream bran muffins
 Categories: Breads
      Yield: 12 servings
 
    1/2 c  Unsalted butter, softened         1/2 c  Raisins
    1/4 c  Light brown sugar, packed           1 c  Flour
      1 lg Egg, beaten lightly                 1 ts Baking soda
      1 c  Sour cream                        1/4 ts Salt
    1/4 c  Dark molasses                       1 c  Miller's bran
 
  a Gourmet Magazine favorite from 1981
  
  This is the Rolls-Royce of bran muffin recipes.
  
  In a large bowl with an electric mixer cream together the butter and the
  brown sugar until the mixture is light and fluffy, beat in the egg, the
  sour cream, and the molasses, and stir in the raisins. In a bowl whisk
  together the flour, the baking soda, the salt, and the bran, add the
  mixture to the sour cream mixture, and stir the batter until it is just
  combined. (The batter will be lumpy.) Spoon the batter into 12
  well-buttered 1/3-cup muffin tins and bake the muffins in the middle of a
  preheated 400 degree oven for 15 to 20 minutes, or until they are golden
  brown and springy to the touch. Turn the muffins out onto a rack and let
  them cool.
  
  (Miller's bran is available at natural foods stores, specialty foods shops,
  and some supermarkets)
  
  Makes 12 muffins.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Tarte au citron
 Categories: Desserts
      Yield: 12 servings
 
      2    Pate sucree' recipes (see re        5 lg Eggs
           -ipe)                             3/4 c  Sugar
           Raw rice for weighting shell        3 tb Lemon zest
           -                                   3 c  Lemon juice
 
  Roll out half the dough 1/8-inch thick on a floured surface. Press it
  firmly into an 8-inch tart pan with a removable fluted rim.  Trim off
  excess dough, leaving a 1/2-inch overhang. Fold the overhang back inside
  the rim, pressing it to the side of the shell, and push the dough up
  1/4-inch above the edge of the pan.  Crimp the edge decoratively with a
  fork.  Roll out remaining dough and make up another tart shell in the same
  manner.
  
  Chill the shells for 60 minutes.  Line the shells with foil, fill the foil
  with rice and bake in the lower third of a preheated 400f oven for 8
  minutes.  Remove the rice and foil, and bake for 8-10 minutes more or until
  they are pale golden.  Remove shells from the pans, transfer them to a rack
  and let them cool.
  
  In a bowl with an electric mixer, beat the egg yolks with 1/2 cup sugar
  until the mixture is thick and pale and forms a ribbon.  Beat in the zest
  and lemon juice.  Transfer the mixture to a heavy saucepan. Cook it,
  stirring constantly with a wooden spoon, over mod-low heat, until it
  registers 140f on a candy thermometer. Continue to cook at a stable 140f
  for 3 minutes longer.  Do not let it boil.  Transfer the mixture to a bowl,
  and let it cool, covered with a buttered round of wax paper, until it is
  luke-warm.
  
  In a bowl, beat the egg whites with a pinch of salt until they hold soft
  peaks.  Add the remaining 1/4 cup sugar, one Tbsp at a time, and beat the
  meringue until it just hold stiff peaks.  Stir a quarter of the meringue
  into the lemon mixture and fold in the remaining meringue gently but
  thoroughly.
  
  Transfer the tart shells to a baking sheet and fill with the lemon mixture,
  mounding it slightly.  Bake the tarts in the middle of a preheated 400f
  oven for 12-15 minutes, or until the tops are golden and puffed. Transfer
  the tarts to a rack and let them cool.
  
  a 1977 Gourmet Mag. favorite
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Tomatoes persillees
 Categories: Vegetables, Side dish
      Yield: 6 servings
 
      6    Tomatoes, halved and seeded       1/4 c  Unsalted butter
           Salt                                3    Garlic cloves, minced
    3/8 c  Olive oil                           1 c  Fresh parsley, minced
    1/2 c  Pine nuts                      
 
  Sprinkle the cut sides of the tomatoes with salt and allow to drain, upside
  down on a rack for 30 minutes.  In a skillet, heat 1/4 cup oil over
  mod-high heat, and saute the tomatoes for 3-4 minutes on each side, or
  until they are softened but not brown.  Transfer the tomatoes to a baking
  sheet and keep them warm, covered.
  
  In a small skillet, heat 2 Tbsp oil over mod-high heat and saute the pine
  nuts, stirring, until they are golden.  Transfer them to paper towels to
  drain.  Add the butter to the skillet, and cook the garlic over moderate
  heat, stirring, until it is light golden.  Add the parsley, and cook the
  mixture, stirring, for 1 minute.  Season the mixture with salt and pepper,
  spoon it into the tomatoes, and top with the pine nuts.
  
  a 1975 Gourmet Mag. favorite
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Vichyssoise creme glacee'
 Categories: Soups, French
      Yield: 8 servings
 
      4    Leeks, washed & coarsely cho        2 ts Salt
           -ped                                2 c  Milk
      1    Onion, chopped                      2 c  Half&half
      1 tb Unsalted butter                     1 c  Heavy cream
      2 lg Russet potatoes, peeled & di             White pepper to taste
           -ed, held in ice water                   Fresh chives, thinly sliced
 
  In a kettle, cook leeks and onion in the butter over low heat, stirring
  occasionally, until they are softened.  Add the potatoes with the water and
  the salt.  Simmer the mixture, covered, for 30-40 minutes, or until the
  potatoes are soft.  Add milk and h&h and bring the mixture just to a boil,
  stirring. In a food processor, puree the mixture in batches, and strain it
  through a very fine sieve into a bowl.  Stir the cream and white pepper
  into the soup and chill, covered, until it is very cold. Garnish with
  chives and serve cold.  Makes about 11 cups. A Gourmet Mag. favorite, 1954,
  by Louis Diat, who was Chef de Cuisine at the NY Ritz-Carlton and a Gourmet
  contributor. He invented vichyssoise.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Wild rice amandine en casserole
 Categories: Side dish, Rice
      Yield: 6 servings
 
      2 tb Onion, chopped                      2 c  Wild rice, rinsed well and d
      2 tb Fresh chives, finely chopped             -ained
      1 ts Shallot, finely chopped         4 1/2 c  Chicken broth, heated
      3 tb Green bell pepper, finely ch             Salt, pepper to taste
           -pped                             3/4 c  Blanched almonds, slivered
    1/4 c  Olive oil                      
 
  In a large saucepan, cook the onionn, chives, shallot, and pepper in the
  oil over mod-low heat, stirring occasionally, until veggies are softened.
  Add the rice, and cook the mixture, stirring constantly, for 1 minute. Stir
  in broth, season with salt and pepper to taste, and add the almonds.
  
  Transfer the mixture to a 4-qt. casserole and bake, covered, in the middle
  of a 325f oven for 75 minutes, or until rice is tender.  Stir once after
  about 35-40 minutes.
  
  a 1952 Gourmet Mag. favorite
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: OYSTERS POACHED IN WHITE WINE
 Categories: Appetizers, Seafood
      Yield: 4 servings
 
     16    Freshly shucked oysters           1/4 ts White pepper
      6 oz Dry white wine                    1/4 ts Dried thyme
      2 oz Olive oil                         1/4 ts Dried chervil
      2 oz Fresh lemon juice                   1 ts Chopped fresh parsley
    1/4 ts Salt                                1    Garlic clove, crushed
 
  Place all ingredients in nonreactive pot.  Bring to a boil over moderate
  heat.  Remove from heat and allow to cool to room temperature. Remove
  crushed garlic clove before serving.
  
  Serves four as a first course, two as a light entree.
  
  This elegant first course looks very attractive served in clear glass bowls
  or clear stemmed dessert dishes.
  
  Be sure to serve fresh heated French bread with sweet butter to sop up
  these wonderful juices.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: BETTER THAN SEX CAKE
 Categories: Cakes, Desserts
      Yield: 10 servings
 
      1 pk Duncan Hines chocolate                   Pudding mix
           Butter or deep chocolate            1 c  Sour cream
           Cake mix                            4 lg Eggs
    3/4 c  Pecans, toasted & chopped         1/4 c  Coffee
      2    12-oz pkgs semisweet choc           2 ts Vanilla, divided
           Chips (divided)                     1 c  Water
      1    4-oz pkg instant chocolate        1/2 c  Oil
 
  Coat nuts & half the chips with 1 Tbs cake mix and set aside.  Combine cake
  mix, pudding mix, sour cream, eggs, oil, coffee & 1 tsp vanilla. Beat at
  med speed for 3 mins.  Fold in chocolate chips and nuts.  Turn into greased
  & floured tube pan and bake at 350 for 1 hr or until done. Cool for 15 mins
  and turn onto rack.  Cool completely before glazing.(Cake freezes well
  without glaze) GLAZE: Combine remaining chips with 1 cp water in top of
  double boiler
        over simmering water.  Stir until smooth & shiny.  Remove from
        heat and add 1 tsp vanilla.  Chill until slightly thickened,
        then drizzle over cake. *This comes from the Harvard-Yale-Princeton
  Club in Pittsburgh:
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: PHOENIX-TAILED SHRIMP
 Categories: Seafood, Oriental
      Yield: 4 servings
 
      1 lb (medium) fresh shrimp               1 c  Water, cold
      1 tb Vodka                               2 c  Oil, for deep-frying
  1 1/2 ts Salt                                6 tb Salt, coarse
    1/8 ts White pepper                      1/2 ts Black peppercorns
      1 c  All-purpose flour                   2 tb Szechuan  peppercorns
      2 ts Baking powder                  
 
  Carefully remove the shells from the shrimp, leaving the tail sections
  intact. Devein and wash under cold running water; pat dry with paper
  towels.  In a dish or bowl, marinate briefly in a mixture of the vodka,
  salt, and pepper while you make the batter.
  
  In a mixing, put the flour and baking powder; gradually add the cold water,
  whisking until smooth.
  
  In a wok, heat the 2 cup of oil until it reaches 350 degrees F.  Add 1
  tablespoon of the hot oil to the batter and stir to combine.  Take a shrimp
  by the tail and dip it into the batter (do not dip the tail), then slide it
  into the hot oil. Deep-fry all the shrimp, a few at a time, until golden
  brown. This should take about 2 minutes for each batch. Drain on paper
  towels, and serve tails up, in a serving dish, with the salt/pepper mixture
  for dipping. Makes 8 to 10 appetizer servings.
  
  FOR DIPPING:  In a bowl, combine coarse salt and the peppercorns.  In a dry
  frying pan over high heat, brown the salt/pepper mixture.  When browned
  remove and run the mixture through a grinder.
  
  Recipe:  "Chinese Appetizers" by Verdi
         Published by Irene Chalmers Cookbooks, 1981
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: RED-COOKED EGGS
 Categories: Appetizers, Oriental
      Yield: 6 servings
 
      6    Eggs                                1 ts Sesame oil
    1/4 c  Brown sugar                              Hoisin sauce
    1/2 c  Dark soy sauce                           Oyster sauce
    1/2 c  Chicken broth                  
 
  In a pot, cover the eggs with cold water; bring to a boil, then simmer 15
  minutes.  Remove from heat, cool the eggs under cold running water, and
  shell them.
  
  In a pan, combine the brown sugar, soy sauce, chicken broth, and sesame
  oil. Heat the mixture, stirring to dissolve the brown sugar. Add the eggs.
  Simmer, covered for 1 hour.  The liquid should cover the eggs, but if it
  does not, baste frequently.
  
  Turn off the heat and let the eggs stand in the another hour, turning them
  from time to time, to ensure even coloring.  Serve cut into halves or
  quarters, with dipping sauce.  Makes 6 to 8 appetizer servings.
  
  DIPPING SAUCE:  In bowl, combine equal parts of the hoisin sauce and oyster
  sauce. Recipe: "Chinese Appetizers" by Verdi
         Published by Irene Chalmers Cookbooks, 1981
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: BAGELS
 Categories: Breads
      Yield: 10 servings
 
      5 c  Flour                                    Degrees)
      1 pk Active dry yeast                    2 tb Honey
      1 tb Kosher (or regular) salt            1    Egg white lightly beaten
  1 1/2 c  Warm water (110 to 115         
 
  In the bowl of an electric mixer, combine 1 cup of the flour, the yeast and
  salt.  Add the water and honey and beat until smooth. Add the remaining
  flour,1 cup at a time, to make a soft dough. Turn the dough out onto a
  generously floured board and continue working on the flour until the dough
  is stiff enough to knead. Knead until smooth and elastic, 5 to 10 minutes.
  Cover with a towel and let rise 15 minutes. Divide the dough into 8 to 12
  equal portions.  Shape each portion into a flattened ball. With your
  forefinger, poke a hole in the center. Stretch and rotate the dough until
  the hole is 1 1/2 to 2 inches wide. Place the bagels on a well-floured
  board, cover with another towel, and let them rise for 20 minutes. Preheat
  oven to 375 degrees. Fill a large shallow pan (a wok works well) with 3
  inches of water. Bring the water to a boil, reduce the heat and simmer. Add
  a few bagels at a time and simmer for 5 minutes (turning once or twice).
  Remove the bagels from the pan with a slotted spoon and drain on a towel.
  Place the bagels on well-oiled baking sheets, brush with egg white and
  sprinkle with topping of your choice. Bake for 30 minutes, until well
  browned.  Transfer to racks to cool. SUGGESTED TOPPINGS: Kosher salt,
  finely chopped onions or garlic, poppy, sesame or caraway seeds.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: German Pancake
 Categories: Breakfast, German
      Yield: 4 servings
 
    1/2 c  Flour                               2    Eggs, slightly beaten
    1/2 c  Milk                                1    Pinch nutmeg
 
   Mix ingredients together until smooth. Melt 4 Tbsp butter in a 9-1/2 inch
  pie pan (glass works best). Add mixture to pan and bake at 425 degress in a
  preheated oven. Bake for 15-20 minutes or until golden brown. Squeese lemon
  juice generously over the pancake and then sprinkle powdered sugar over it.
  Cut into quarters and serve hot. Also good with fresh or canned fruit
  spooned over the pancake. Enjoy.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: GREEK STUFFED TOMATOES
 Categories: Ethnic, Vegetables, Side dish
      Yield: 4 servings
 
      2 tb Olive oil                         1/2 lb Feta cheese, crumbled
      1 sm Onion, diced                             Salt, to taste
      2 c  Spinach, chopped and cooked              Pepper, to taste
      2 ts Dried basil                         6    Tomatoes, firm and with
    1/2 c  Bread crumbs                             Insides scooped out
      1    Egg                            
 
  In a saucepan, heat oil and saute onion until translucent. In a bowl,
  combine the sauteed onions with all remaining ingredients except tomatoes.
  Stuff filling into tomatoes.  Bake in a preheated, 350 degree F oven for 15
  minutes.  Make 4 to 6 servings.
  
  Recipe:  "Tomatoes! 365 Healthy Recipes for Year-Round Enjoyment," created
  by
         the editors of Garden Way Publishing
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: HONEY-APPLE PANCAKES
 Categories: Breads, Breakfast
      Yield: 4 servings
 
  1 1/4 c  All-purpose flour                   1    Egg
      2 ts Baking powder                     3/4 c  Apple juice
    1/4 ts Salt                                2 tb Honey
    1/4 ts Apple pie spice                     1 tb Cooking oil
    1/8 ts Baking soda                    
 
  In a medium mixing bowl, stir flour, baking powder, salt, apple pie spice,
  and baking soda. In a small mixing bowl, beat egg slightly; stir in apple
  juice, honey, and oil. Add egg mixture all at once to flour mixture; stir
  until blended but still slightly lumpy. FOR EACH PANCAKE: Onto a hot,
  lightly greased griddle or skillet, pour about 1/4 cup batter. Cook 2 to 3
  minutes or until pancakes have a bubbly surface and slightly dry edges.
  Turn and cook 2 to 3 minutes more or until golden brown. Makes 8, 4-inch
  pancakes.
  
  Recipe:  Associated Press
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: CRISP PASTA AND GOAT CHEESE SALAD
 Categories: Salads
      Yield: 4 servings
 
     12    Wonton skins                        1 ts Garlic, chopped
           Corn oil, for frying                1 ts Shallots, chopped
      4 oz Goat cheese                              Black pepper, freshly
      1 oz Cream cheese                             Ground
      1 oz (about 2 Tbsps) sour cream          4    Hearts of palm, cut into
      1 tb Chives, chopped                          1/4-in slices
      1 tb Fresh parsley                      16    Cherry tomatoes or yellow
    1/2 ts Fresh thyme leaves                       Teardrop tomatoes

-------------------------------SALAD DRESSING-------------------------------
      2 tb Dijon mustard                     1/3 ts White pepper
    1/2 ts Garlic, chopped                     1 tb Red wine vinegar
      1 ts Salt                                5 tb Olive oil, extra virgin

---------------------------------SALAD MIX---------------------------------
      1    Head Boston lettuce                 1    Belgian endive
  1 1/4    Head red tip lettuce              1/2    Head 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.  Makes 4 salads.
  
  Recipe:  Chez Nous, 217 S. Avenue G, Humble, TX
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: RED SOAKED FRESH FRUIT CAKE
 Categories: Cakes, Desserts
      Yield: 8 servings
 
      1    Sponge cake                         1 oz Kirsch (clear cherry
  1 1/2 c  Blackberries                             Brandy)
  1 1/2 c  Strawberries                             Strawberry Sauce
      1 c  Red or black currants,                   Heavy (whipping) cream,
           Stemmed                                  Whipped fresh mint leaves,
  1 1/2 c  Red cherries, pitted                     For garnish

------------------------------STRAWBERRY SAUCE------------------------------
      1 pt Ripe strawberries, cleaned          6 oz Mineral water
           And hulled                          1 tb Sugar
 
  In a large bowl, mix all the fruits and partially crush the fruit with the
  back of a spoon to release some of the juices.  Sprinkle with kirsch. Cover
  and refrigerate. Prepare the cake. TO ASSEMBLE: Line a round, 3-quart mold
  with plastic wrap.  Line again with 1/2-inch slices of cake, pressing to
  make sure the slices take the shape of the mold. Fill the cake-lined mold
  with the refrigerated fruits and cover with more slices of cake. Press down
  with a weight, such as a heavy plate and refrigerate 24 hours or overnight.
  Unmold with the help of the plastic wrap or by running a sharp knife around
  the edge, turn out on serving plate.  Decorate with the whipped cream,
  strawberry sauce, and mint leaves. TO PREPARE THE STRAWBERRY SAUCE: In a
  blender, process the berries with the mineral water until puree.
  Refrigerate.
  
  Recipe:  Chez Nous, 217 S. Avenue G, Humble, TX
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Kahlua Chocolate Cake
 Categories: Cakes, Desserts
      Yield: 2 servings
 
      3    Egg whites                        1/2 c  Shortening
      3    Egg yokes                         1/2 c  Unsweetened cocoa
    1/4 c  Strong cold coffee                  1 c  Light brown sugar
    1/4 c  Granulated sugar                5 1/2 ts Baking soda
  5 1/4 c  Flour                                    Kahlua Frosting
    3/4 c  Kahlua                        

------------------------------KAHLUA FROSTING------------------------------
      1 lb Box sifted powdered sugar           3 tb Hot coffee
      6 tb Butter                              3 tb Kahlua
      3 tb Unsweetened cocoa              
 
  Grease and flour two 9inch cake pans, set aside.  Preheat oven to 350*F.
  Beat egg whites untill soft peaks form.  Gradually add granulated
  sugar,beat until soft peaks form,set aside.  Cream shortning and brow sugar
  until fluffy.  One at a time add egg yolks,beating well after each. Sift
  flour,cocoa,and baking soda together. Add to creamed mixture alternately
  with coffee and Kahlua, beating well with each addition. Fold egg whites
  into batter. Pour into pans.  Bake 30 to 35 minutes until done. Cool 10
  minutes.  Turn on wire racks. Cool completly. Frost. Kahlua Frosting In
  bowl, cream butter.Add powdered sugar and cocoa, beat continually while
  adding Kahlua.  Still beating, add hot coffee to a thick and smooth
  consistancy.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: SURPRISE COCONUT CREAM PIE
 Categories: Pies
      Yield: 6 servings
 
  2 1/2 c  Water                               1    6 oz chocolate-graham
    1/2 c  Grits, regular                           Cracker crust, prepared
      1 c  Sugar                                    Whipping cream, whipped
      2 tb Butter or margarine                      And sweetened (for garnish)
      2 lg Eggs, beaten                             Maraschino cherries (for
    1/2 c  Coconut, flaked                          Garnish)
    1/2 c  Sour cream                     
 
  In a medium saucepan, bring the water to a boil; stir in the grits.  Cover,
  reduce heat, and simmer for 15 minutes, stirring occasionally.  Remove from
  the heat, and stir in the sugar and butter/margarine. Gradually add to the
  bowl containing the beaten eggs, about 1/4th of the hot mixture; add the
  egg mixture to the remaining hot mixture, stirring constantly. Cook over
  low heat until the mixture thickens and reaches 160 degree F (about 8
  minutes). Remove from heat, and stir in the flaked coconut and sour cream.
  Spoon mixture into the prepared pie crust; cover and chill. Garnish, if
  desired. Makes one 9-inch pie.
  
  Recipe:  Rachel Major of Prosperity, South Carolina
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: TEA EGGS
 Categories: Appetizers
      Yield: 8 servings
 
      1    Piece tangerine peel                     By 2 tablespoons)
           Water                               1    Whole star anise
      4    Eggs                                1 tb Salt
      3 tb Tea, preferably black (or         1/4 c  Soy sauce
           If using another tea, such          1    Stick cinnamon  *
           As jasmine or lychee,                    Plum sauce, for dipping
           Increase soy sauce quantity    
 
  *  or you may substitute 1/4 teaspoon ground cinnamon.
  
  In a bowl, soak the tangerine peel in water for 20 minutes. Meanwhile, in a
  pan place the eggs and cover them with cold water.  Bring to a boil and
  simmer for 15 minutes.  Turn off the heat and remove the eggs from the pan
  with a slotted spoon and cool them under running water.  Tap each egg all
  over with the back of a spoon to crack the shell thoroughly, but carefully
  keeping the shell on and intact. Bring the water in the pan back to a boil
  again, add the tea, star anise, salt, soy sauce, cinnamon, and soaked
  tangerine peel.  Stir, then add the cracked eggs to the pan. Simmer for an
  hour, turning the eggs often to ensure even coloring. Remove the pan from
  the heat and let stand for an hour.  Remove the eggs, cool them, and then
  remove the shells.  Serve the eggs cut into halves or quarters, with plum
  sauce.  Makes 6 to 8 appetizer servings. NOTE: These are best when made the
  day before.
  
  Recipe:  "Chinese Appetizers" by Verdi
         Published by Irene Chalmers Cookbooks, 1981
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Nam Prik Kaeng Matsaman (Massaman Curry Paste) ETT
 Categories: Thai, Spices
      Yield: 1 servings
 
      3    Dried chilies                       1 tb Coriander seeds
      3 tb Chopped shallots                    1 ts Cumin seeds
      2 tb Chopped garlic                      5    Peppercorns
      1 ts Chopped galangal                    1 ts Shrimp paste
  1 1/4 tb Chopped lemon grass                 1 ts Salt
      2    Cloves                         
 
  Soak dried chilies in hot water for 15 minutes and deseed.  In a wok over
  low heat put the shallots, garlic, galangal, lemon grass, cloves, coriander
  seeds, cumin seeds and dry fry for about 5 minutes, then grind into a
  powder (with mortar and pestle). Into a blender, put the rest of the
  ingredients except the shrimp paste and blend to mix well. Add the
  shallot-garlic-galangal-lemon grass-clove-coriander seed-cumin seed mixture
  and the shrimp paste and blend again to obtain 1/2 cup of a fine-textured
  paste. This can be stored in a glass jar in the refrigerator for about 3-4
  months.
  
  This recipe from: The Elegant Taste of Thailand, by Sisamon Kongpan & Pinyo
  Srisawat.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Nam Phrik Kaeng Ka-ri (Yellow Curry Paste) ETT
 Categories: Thai, Spices
      Yield: 1 servings
 
      3    Dried chilies                       1 ts Cumin seeds
      3 tb Chopped shallots                    1 tb Chopped lemon grass
      1 tb Chopped garlic                      1 ts Shrimp paste
      1 ts Chopped ginger                      1 ts Salt
      1 tb Coriander seeds                     2 ts Curry powder
 
  Soak dried chilies in hot water for 15 minutes and deseed.  In a wok over
  low heat, put the shallots, garlic, ginger, coriander seeds and cumin seeds
  and dry fry for about 5 minutes, then grind into a powder (with mortar and
  pestle. Into a blender, put the rest of the ingredients and blend to mix
  well. Add the shallot-garlic-ginger-coriander seed-cumin seed mixture and
  blend again to obtain about 1/2 cup of a fine-textured paste. This can be
  stored in a glass jar in the refrigerator for about 3-4 months. Recipe
  from:  The Elegant Taste of Thailand, by Sisamon Kongpan & Pinyo Srisawat.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Nam Phrik Kaeng Khua (Kaeng Khua Curry Paste) ETT
 Categories: Thai, Spices
      Yield: 1 servings
 
      5    Dried chilies                       1 ts Chopped kaffir lime rind
      3 tb Chopped shallots                    1 ts Chopped coriander root
      2 tb Chopped garlic                      2 ts Salt
      1 ts Chopped galangal                    1 ts Shrimp paste
      1 tb Chopped lemon grass            
 
  Soak dried chilies in hot water for 15 minutes and deseed.  Into a blender,
  put all ingredients except the shrimp paste and blend until well mixed.
  Then add the shrimp paste and blend once more to obtain about 3/4 cup of a
  fine-textured paste. This can be stored in a glass jar in the refrigerator
  for about 3-4 months.
  
  Recipe from:  The Elegant Taste of Thailand, by Sisamon Kongpan & Pinyo
  Srisawat.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: THAI Green Curry Paste
 Categories: Thai, Spices
      Yield: 1 servings
 
     15    Green hot chilies                   1 ts Chopped coriander root
      3 tb Chopped shallots                    5    Peppercorns
      1 tb Chopped garlic                      1 tb Coriander seeds
      1 ts Chopped galangal                    1 ts Cumin seeds
      1 tb Chopped lemon grass                 1 ts Salt
    1/2 ts Chopped kaffir lime rind            1 ts Shrimp paste
 
  In a wok over low heat, put the coriander seeds, and cumin seeds and dry
  fry for about 5 minutes, then grind into a powder.
  
  Into a blender, put the rest of the ingredients except the shrimp paste adn
  blend to mix well.  Add the coriander-cumin seed mixture and the shrimp
  paste and blend to obtain 1/2 cup of a fine-textured paste.
  
  This can be stored in a glass jar in the refrigerator for about 3-4 months.
  
  Recipe from:  The Elegant Taste of Thailand, by Sisamon Kongpan & Pinyo
  Srisawat.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Nam Phrik Kaeng Som (Sour Soup Curry Paste) ETT
 Categories: Thai, Soups, Spices
      Yield: 1 servings
 
      7    Dried chilies                       2 tb Chopped krachai
      3 tb Chopped shallots                    1 tb Shrimp paste
      1 tb Chopped garlic                      1 ts Salt
 
  Soak dried chilies in hot water for 15 minutes and deseed.  Into a blender,
  put all ingredients except the shrimp paste and blend until mixed well.
  Then, add the shrimp paste and blend once more to obtain about 1/2 cup of a
  fine-textured paste.
  
  This can be stored in a glass jar in the refrigerator for 3-4 months.
  
  (Note:  Krachai is related to ginger and galangal, and usually used in fish
  dishes.) Recipe from: The Elegant Taste of Thailand, by Sisamon Kongpan &
  Pinyo Srisawat.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Nam Phrik Kaeng Daeng (Red Curry Paste) ETT
 Categories: Thai, Spices
      Yield: 1 servings
 
     13    Small dried chilies                 1 tb Chopped coriander root
      2 tb Chopped shallots                   20    Peppercorns
      4 tb Chopped garlic                      1 ts Shrimp paste
      1 tb Chopped galangal                    1 tb Coriander seed
      2 tb Chopped lemon grass                 1 ts Cumin seed
      2 ts Chopped kaffir lime rind       
 
  Soak dried chilies in hot water for 15 minutes and deseed.  In a wok over
  low heat, put the coriander seeds and cumin seeds and dry fry for about 5
  minutes, then grind into a powder.
  
  Into a blender, put the rest of the ingredients except the shrimp paste and
  blend to mix well.  Then add the coriander seed-cumin seed mixture and the
  shrimp paste and blend again to obtain about 3/4 cup of a fine-textured
  paste.
  
  This can be stored in a glass jar in the refrigerator for about 3-4 months.
  
  Recipe from:  The Elegant Taste of Thailand, by Sisamon Kongpan & Pinyo
  Srisawat.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: KOREAN MARINADE
 Categories: Oriental, Spreads
      Yield: 3 servings
 
      2 tb Sesame oil                            ds Pepper
      6 tb Soy sauce                           2 tb Toasted sesame seeds*
      1    Green onion, chopped                1 tb Flour
      1 cl Garlic, minced                 
 
  Mix all ingredients together.  Marinade for at least 1/2 hour or overnight
  at maximum.  Baste meat with marinade while cooking.
  
  This is enough marinade for approximately 2 lbs. meat.  It can be used on
  beef, ribs, chicken etc.
  
  * = can usually be found in the ethnic section of any supermarket or in
    a Chinese market etc.
  
  Courtesy:  Debbie Carlson - Cuisine
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: BASIC SHRIMP STOCK
 Categories: Sauces, Seafood
      Yield: 1 servings
 
      1 md Onion, peeled & quartered                (heads, shells, etc)
      1 lg Clove garlic, peeled and                 (of course, include similar
           Quartered                                "waste parts" from any
      1    Rib celery                               Other seafood, if desired.)
      2 lb Rinsed shrimp detritus         
 
  Cover ingredients with 2 Quarts *cold* water in a large stock pot or
  saucepan.  Bring to boiling over high heat, then lower heat and *gently*
  simmer for 4 - 8 hours, replenishing liquid as required to keep about 1
  quart of liquid in the pan.  The pot may be left wholly or partially
  uncovered.  Strain, cool and refrigerate until ready to use.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Vidalia Onion Pie
 Categories: Pies, Vegetables, Appetizers, Cheese/eggs
      Yield: 6 servings
 
      2    9" Pie shells, baked                6    Vidalia onions, large,
      4    Eggs, beaten                             -sliced thinly
      1 c  Sour cream, (generous cup)        1/4 c  Grated Parmesean cheese
           Salt & pepper to taste              4    Shakes of Tabasco sauce
      1    Stick of butter                   1/4 c  Grated cheese for top
 
  Cook onions in butter until clear and soft (about 15 min.), stirring often.
  Add all other ingredients. Mix and pour into the 2 baked pie shells.
  Sprinkle grated cheese on top. Bake in 375 deg. oven for 20 minutes, then
  lower temp. to 350 deg. for an additional 40 minutes until lightly browned
  on top.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: TOMATO SAUCE
 Categories: Sauces
      Yield: 1 servings
 
      1 lg Can tomatoes (cheapest is                (optional - only if you
           Best here, since they're                 Like it)
           Soupy to start with)              1/4 c  Best olive oil
      2    Dead-ripe, peeled, fresh            8 oz Contadina tomato sauce
           Tomatoes (optional - if             6 oz Can Contadina tomato paste
           They're in season, else           1/2 ts Salt
           Don't bother)                     1/4 ts Dried oregano
      1    Onion, chopped                           Minced fresh basil, to
      2 cl Garlic, minced                           Taste (hard to have too
      1 sm Bell pepper, red or green                Much basil)
 
  Heat the olive oil in a large pot, and saute the onions and green pepper
  until soft.  Add the garlic and saute another minute or two.  Coarsely chop
  the fresh tomatoes, add them to the pot and cook, stirring, until they
  begin to give up their juice.  Coarsely chop the canned tomatoes and add
  them, along with the tomato sauce and tomato past.  Stir in the seasonings,
  cover the pot and simmer the sauce over low heat 20 to 30 minutes, stirring
  occasionally.
  
  The Contadina tomato sauce and paste have significantly better flavor than
  any others I know of.  If you can't get Contadina, then a small shake of
  tobasco will help (not enough to make it hot, just enough to give it a
  little sparkle).
  
  For all those people who THINK they can't make a pie crust, here is a
  quick, easy, and CHEAP pie crust recipe.  I think the trick is the boiling
  water and fluffing the shortening with a fork so that it disperses evenly
  throughout the flour.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Never-Fail Pie Crust
 Categories: Pies
      Yield: 1 servings
 
      1 c  Crisco or other GOOD                     Pinch of salt
           Shortening                          3 c  Flour.
    1/2 c  Boiling water                  
 
  Mix shortening, salt and boiling water in a large bowl. Whip with a fork
  until fluffy.  Add the flour all at once.  Stir until it leaves the side of
  the bowl.  Roll between two sheets of wax paper.  Makes enough for a
  two-crust pie.  If using for two one-crust pies, bake at 375 10-12 minutes
  or until light brown before adding filling.
  
  This also freezes well if made up ahead, if you like to have pie shells on
  hand for one-crust pies.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: HOPPING JOHN
 Categories: Side dish
      Yield: 10 servings
 
      4    Strips bacon                        2 c  Water
    1/2 c  Raw rice                            2 c  Fresh Blackeye Peas
    1/4 c  Onion                                    Salt & Pepper to taste
 
  Dice bacon. Add onion and fry until bacon is crisp.  Add peas and rice,
  then water.  Cover and simmer over low heat for about 20 minutes or until
  rice is tender.  ( I *ALWAYS* add a good sized shake or two of Louisiana
  Hot sauce (NOT Tabasco, there is a difference) Yields 10 servings
  
  This is the basic recipe (from Southern Living)  It can be adjusted in
  several ways:
  
  1)  substitute ham hocks for bacon by boiling them in the 2 C water until
  the meat comes off the bone.  Fry onion in bacon grease until yellow. Or
  use any fatty pork meat: trimmings from a roast or chops, "fat-back", etc
  
  2)  I prefer Purple-Hull Peas over the Black-eyes, But if you don't know
  the difference (or can't find them)  it's not a big deal.  It is important
  to use fresh peas, frozen if you have to...if you can only get canned or
  dried peas, nevermind and fix something else.
  
  3)  I discovered a secret to Southern style cooking: Cavender's Greek
  Seasoning.  Put a little of it in everything, along with the Louisiana Hot
  Sauce makes everything taste better.  This is what I would do for the
  greens as a regular family dinner.  Later I'll get out the company recipe.
  
  BTW  Southern Living is *the* Soutern magazine and has the best recipes for
  regional favorites.  They also put out an annual cookbook which includes
  all the recipes for the year.  If I keep osting them here y'all see that
  this book is a very worthwhile purchase.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: BACON, AVOCADO, AND CHEESE OMELETS WITH TOMATO SALSA
 Categories: Sauces
      Yield: 2 servings
 
    2/3 c  Finely chopped seeded                    And minced.  (wear rubber
           Tomato                                   Gloves)
      2 tb Finely chopped red onion            2 tb Minced fresh coriander
      1    Pickled or fresh jalapeno                (cilantro)
           Chili, or to taste, seeded          1 tb Fresh lime or lemon juice

-----------------------------------OMELET-----------------------------------
      4 lg Eggs                                1 sm Avocado (preferably
      2 tb Water                                    California) peeled and
      1 tb Unsalted butter                          Chopped in half-inch cubes.
      3    Slices of lean bacon,             1/2 c  Coarsely grated Monterey
           Cooked and crumbled                      Jack (about 2 oz)
 
        In a small bowl stir together the tomato, the onion, the jalapeno,
  the coriander, the lime juice, and salt and pepper to taste until the salsa
  is combined well.  In a bowl whisk together the eggs, the water, and salt
  and pepper to taste.
  
        In an 8-inch skillet, preferably non-stick, heat 1/2 teaspoon of the
  butter over moderately high heat until the foam subsides, pour in half the
  egg mixture, tilting the skillet to spread the egg mixture evenly over the
  bottom, and cook it for 1 minute, or until it is almost set. Sprinkle half
  the omelet with half the bacon, half the avocado, peeled and cut into 1/2
  inch pieces, and half the Monterey Jack and cook the Omelet for 1 minute,
  or until it is set.  Fold the omelet over the filling, transfer it to a
  plate, and keep it warm.  Make another omelet in the same manner with the
  remaining butter, egg mixture, bacon, avocado, and Monterey Jack and serve
  the omelets with the salsa over. Serves 2. (or 3 if you have enough other
  things in the breakfast.) David Oesterreich Indianapolis, IN
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: LA JOLLA SALAD
 Categories: Salads, Seafood
      Yield: 6 servings
 
           Mixed greens (Boston, bibb,         2 oz Lump crab meat
           Red tip, and romaine                2 lg Shrimp, grilled
           Lettuce                                  Slices fresh papaya
      2    Radicchio leaves, filled            1    Lime Dill Vinaigette
           With                          

---------------------------LIME DILL VINAIGRETTE---------------------------
    1/4 c  Dijon mustard                     1/4 ts Oregano leaves
    1/2 c  Red wine vinegar                  1/2 ts Parsley leaves
    1/8 c  White wine vinegar                1/2 cl Garlic, crushed
      1    Egg yolk                          1/2 ts White pepper
    3/4 c  Salad oil                         1/2 ts Seasoned salt
      1    Lime's juice                        1 ts Salt
      3 oz Honey                               1 tb Fresh dill weed, chopped
    1/4 ts Tarragon leaves                     1    Drop, small green food
    1/4 ts Basil leaves, whole                      Coloring (optional)
 
  On a large salad plate, arrange the greens and crab-filled radicchio
  leaves. Garnish with grilled and papaya slices. Pour vinaigrette over the
  salad or serve on the side.
  
  TO MAKE THE LIME DILL VINAIGRETTE:  In a bowl, mix the mustard and
  vinegars. Wisk in the egg yolk. Gradually add the oil, wisking constantly.
  Stir in the lime juice and honey. Wisk in the tarragon, basil, oregano, and
  parsley leaves, garlic, pepper, salts, and dill weed. Add a drop of green
  food color if desired.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: LINGUINI TOMATO
 Categories: Pasta
      Yield: 6 servings
 
      4 c  Tomatoes, roasted and                    Set aside
           Blended                            24    Roma tomatoes, grilled or
      2 tb Garlic, roasted and                      Oven-roasted and sliced
           Chopped                             6    Portobello mushrooms (or
           Salt, to taste                           Other large mushrooms)
           Pepper, to taste                         Grilled or sauteed and
      6    Servings linguini, cooked,               Sliced
           Rinsed in tap water, and           12    Fresh basil leaves
 
  TO MAKE TOMATO SAUCE:  In a heavy saucepan, mix 4 cups roasted tomatoes
  with garlic, salt, and pepper. Simmer over medium heat until reduced by
  one-third.
  
  JUST BEFORE SERVING:  In a heavy skillet, bring the sauce to boil over
  medium heat. Add linguini ansd toss well.
  
  Blanch the 6 of the basil leaves in a little boiling water.
  
  TO SERVE:  Divide the linguini among 6 pasta bowls.  Alternate the Roma
  tomatoes and mushroom slices in a circle around it.  Drain and put 1 leaf
  in the middle of each bowl. Garnish each with a fresh unblanched basil
  leaf.
  
  Recipe:  Post Oak Grill, 1415 S. Post Oak Lane, Houston, Texas
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: POST OAK DELIGHT
 Categories: Desserts
      Yield: 12 servings
 
     16 oz Chocolate wafers                    1 qt Raspberry ice (sorbet)
     10 tb Unsalted butter, melted                  Fudge Sauce (see below)
      1 qt Frozen yogurt, vanilla                   Whipping cream, whipped
           -flavored                                (optional)

--------------------------------FUDGE SAUCE--------------------------------
      1 c  Sugar                               4 tb Light corn syrup
    1/2 c  Unsweetened cocoa powder            4 tb (1/2 stk)      butter
    1/2 c  Milk                                2 ts Vanilla extract
 
  In a food processor, process the chocolate wafers into crumbs.  Add the
  melted butter; combine. Press the crumb mixture into 9-inch round, 3-inch
  deep springform pan, reserving 1-1/2 cups of the crumb mixture.
  
  Bake in a preheated, 325 degree F oven for 10 to 12 minutes.  Remove and
  allow to cool.
  
  When the crust is cool, fill with the frozen yogurt.  Sprinkle with half of
  the reserved crumb mixture.  Dribble half the fudge sauce over the crumb
  layer, then place in the freezer so the yogurt won't melt.
  
  After 5 minutes, make a second layer with the raspberry ice.  Sprinkle the
  remaining crumb mixture on top.  Put in freezer immediantly.
  
  Serve with the remaining fudge sauce and whipped cream, if desired.
  
  TO MAKE THE FUDGE SAUCE:  In a heavy saucepan, combine the sugar, cocoa
  powder, milk, corn syrup, and butter.  Bring to a boil and let boil 2 to 3
  minutes.  Remove from the heat.  Whisk in vanilla extract. Recipe: Post Oak
  Grill, 1415 S. Post Oak Lane, Houston, Texas
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: CHERRY MOLD
 Categories: Side dish, Desserts
      Yield: 4 servings
 
      1    18-ounce jar or can                 1 c  Cranberry juice
           Cherries                                 Sugar to taste
      1    Envelope gelatin               
 
  To be served with cold chicken, turkey, or duck.
  
  Drain the cherries, add their juice to the cold cranberry juice and
  sprinkle the gelatin over.  Heat until almost simmering.  Remove from heat,
  stir in the gelatin until it is thoroughly dissolved, and then add sugar,
  if needed.  Pour into a 4-cup mold and cool.  Pit the cherries, if
  necessary.  When the liquid is about the consistency of egg whites, spoon
  in the cherries and chill until set.  Serve garnished with watercress and
  cream cheese balls.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: CHERRY SOUFFL
 Categories: Desserts
      Yield: 6 servings
 
    3/4 c  Cherry pure                        1    Pinch of salt
      1 tb Fresh lemon juice                        Sugar to taste
      3    Egg whites                     
 
  Pit and pure enough sour cherries to make 3/4 cup.  (My guess is that
  something over 1 cup whole cherries will be required.)  Preheat the oven to
  375F.  Oil a 1-quart souffl dish and sprinkle it with sugar. Heat the
  cherry pure in a small pan.  Add the lemon juice, salt, and sugar to
  taste, and stir to blend; remove from the heat.  Beat the egg whites until
  stiff but not dry and stir them into the hot pure until evenly blended.
  Spoon into the souffl dish and bake for 20-25 minutes.
  
  Both of the above recipes from "The Fanny Farmer Cookbook", Alfred A.
  Knopf, Inc. (c) 1979.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: COLD CHERRY SOUP
 Categories: Soups
      Yield: 8 servings
 
      2 lb Pitted red cherries                 2 c  Water
      1    Stick cinnamon                      2    Cloves
      2    Drops almond extract              1/4 ts Salt
      2 c  Red wine                            1 tb Brandy
      2    Egg yolks                           1 ts Sugar
 
  In a pot combine the cherries, water, cinnamon, cloves, almond extract, and
  salt.  Cook until cherries are soft (if fresh or frozen), or until heated
  through (if canned).  Remove from heat.  Gently mash cherries. Add wine,
  brandy, and sugar.  Blend in egg yolks.  Cook until slightly thickened.
  Chill.
  
  "The Complete Family Cook Book", Curtin Publications, Inc. (c) 1970
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Yum Pra-Hmik (Thai Squid "Salad").
 Categories: Appetizers, Thai, Seafood
      Yield: 6 servings
 
      1 lb Fresh Squids.                       1 tb Fresh Ginger Root, Julienne.
      1 tb Lemongrass, Sliced Fine.            2 tb Onion, Chopped.
      3 tb Lime or Lemon Juice.                3 tb Fish Sauce.
      1 tb Scallions, Chopped.                 1 tb Cilantro, Chopped.
    1/2 c  Mint Leaves.                       10    Crushed Hot Chili Peppers.
 
  Clean and wash the fresh squids, removing all inner matters and skin.  Cut
  through the side so that the meat is in a single "sheet".  Cut the meat
  into strips about 3/4" to 1" wide and 2" long.  If desired, slash one side
  in a close criss-cross patterns, and the strip will curl into a roll upon
  cooking.  Place the squid pieces into a wire strainer with long handle.
  
  Boil a pot of water, and immerse the strainer with the squid meat into the
  boiling water to cook.  For very fresh squid, cook until the meat had
  turned opaque and heated through.  For frozen, or "not so fresh" squid, it
  is advisable to cook a little longer.  Lift the squid out of the boiling
  water and let drain in the strainer.
  
  Place the well drained squid meat into a bowl and add fish sauce and lime
  or lemon juice.  Adjust tastes by adding more of either ingredients.  The
  tastes should be tangy sour with sufficient salty tastes.  Add lemongrass,
  ginger roots (very finely julienne), and chopped onions, and mix well.
  (Optionally, you may add dry ground hot chilli pepper to taste).
  
  Place on a serving platter (lined with lettuce leaves) and topped with
  chopped scallions, cilantro, mint leaves, and crushed hot chilli peppers.
  
  Translated by Padej Gajajiva from a Thai cookbook, "Thai Cuisine" by Chantr
  Tasanont, Manee Suwanpong, and Srisamon Kongpun.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: GRANDMA WEXLER'S BAKED BEANS
 Categories: Side dish
      Yield: 8 servings
 
    1/2 lb Bacon, diced                        2 tb Prepared mustard
      1 md Onion, minced                   1 1/2 lb Navy beans, picked over,
      1 ga Water                                    Rinsed, and soaked
    1/2 c  Molasses                                 Overnight in water to cover
    1/2 c  Brown sugar                              Salt and freshly ground
      2 c  Ketchup                                  Pepper to taste
 
  Saute bacon in large pot until browned; add onion and cook until browned,
  about 4 minutes.  Add water, molasses, brown sugar, and mustard; bring to a
  boil.  Drain beans and add to pot; return to boiling, reduce heat to a slow
  simmer.  Cook 4 to 5 hours until beans are soft, adding water as necessary.
  Season with salt and pepper.  Makes 20 servings.
  
  Recipe:  Chuck Ozburn in Pok, New York
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Bestever Pound Cake
 Categories: Cakes
      Yield: 8 servings
 
      1 c  Butter                            1/8 ts Salt
    1/2 c  Soft shortening                     1 c  Milk
      3 c  Sugar                               1 ts Each vanilla and lemon
      5    Eggs                                     Extract (Mama always
      3 c  All-purpose flour (Mama                  Substituted almond
           Always used Gold Medal)                  For the lemon)
      1 ts Baking powder                  
 
  Cream butter, shortening and sugar until very light and fluffy.  Then add
  eggs, one at a time until very creamy.
  
  Blend in flour, baking powder and salt mixture alternately with milk in
  small amounts, beating well after each addition.  Blend in flavorings. Turn
  into greased and floured 10-inch tube pan.  Bake in preheated oven 350
  degrees 1 hour.  Turn off oven heat and allow cake to remain in oven 15
  minutes longer.  (Or place cake in cold oven, set temperature to 300
  degrees and bake 1 hour 40 minutes.)  Cake is done when cake tester
  inserted in center comes out clean.
  
  Cool 10-15 minutes in pan on cake rack, then remove from pan and finish
  cooling on rack.
  
  Delicious as is, dusted with confectioners sugar, or frosted with 7-minute
  icing.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Al's chocolate to the max.
 Categories: Desserts, Microwave
      Yield: 6 servings
 
      6 oz Package of semisweet                1 ts Almond extract
           Chocolate chips                     1 tb Creme de cacao liqueur
      1    Egg                                 1 c  Whipping cream
      1 ts Vanilla                        
 
  Blend together first 4 ingredients while microwaving the cream until just
  beginning to boil. With blender going add the hot cream and blend until
  well combined. Pour into small sherbet or wine glasses (I use the
  disposable plastic ones) and refrigerate for several hours. This is
  chocolate to the MAX! Few people refuse one of these and few can eat more
  than one.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: JUICY FLORIDA BARBECUE SAUCE
 Categories: Sauces
      Yield: 10 servings
 
     24 oz Bottle Ketchup                    3/4 c  Fl. Orange Juice
      1 lb Dark Brown Sugar                  3/4 c  Pineapple Juice
    1/2 tb Prepared Mustard                  3/4 c  Mango Juice
      1 tb Black Pepper                        4 tb Corn Starch
    1/2 c  Onion Juice                    
 
  Combine all ingreadients in a 1 gallon non-metal container. Mix well. Pour
  into a Dutch oven or Kettle. Cook over low heat until mixture begins to
  thicken. If to thin add more cornstarch. When cool pour into squeeze
  bottles with large hole in tip. Makes 1 1/2 Quarts
  
  COOKS NOTES: This is enough sauce for 10 lbs of ribs or chicken. baste ribs
  over grill and turn frequently, using squeeze bottle to keep moist....
  
  Nutrition information per Tbsp. Calories, 53 fat, 0 grams carbohydrate,
  13.5 Gram Cholesterol, 0 Sodium, 152 milligrams
  
  As copied from the Orlando Sentinel:
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: POUND CAKE
 Categories: Cakes
      Yield: 8 servings
 
      1 lb Butter                                   Generous pinch of salt
      1 lb Sugar (approx. 2 C)                     Juice and zest of 1 large
      1 lb Eggs  (approx. 10)                       Lemon (or 1 or 2 T lemon
      1 lb Flour (approx. 3 C)                      Juice)
 
  Cream butter, then add sugar gradually till mix is smooth.  Add eggs, one
  at a time, stirring until fully absorbed into mixture. Add flour gradually,
  stirring until fully absorbed.  Stir in salt and lemon juice and zest. Bake
  in well-greased angel-food cake tin for 90 minutes at 300 F.
  
  ICING
  
  Cream 1 or more T butter with 1 1-lb box of powdered sugar.  Add butter as
  needed to absorb the sugar.  Add juice and zest of 1 or 2 lemons, 1 at a
  time as needed to achieve spreading consistency.  If icing is still too
  thick, thin with heavy cream.
  
  Source:  Alice's Restaurant Cookbook, by Alice May Brock, Random House,
  1969.
  
  PS:  This makes a big cake which will keep much longer than I've ever seen
  one last.  It's also almost impossible to overbake.  A couple years ago I
  was making one as an Xmas gift for friends. I went to bed, forgetting to
  remove the cake from the oven, and it baked all night long. When I finally
  got it out of the oven (over 7 hours after it went in) the cake was
  perfectly OK except for a suface layer about " deep that was a bit dry. I
  made another cake for the gift, but my family gobbled the "mistake" in
  short order.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Easy Pumpkin Ice Cream
 Categories: Desserts
      Yield: 6 servings
 
      1 qt Softened vanilla ice cream        1/2 c  Pumpkin pie mix
 
  In large mixing bowl, combine ice cream and pumpkin pie mix; stir wuntil
  well blended.  Pour into ice cream maker.  Freeze following manufacturer's
  instructions.  Top with your choice of toppings: mini chocolate chips,
  crushed toffee candy, chopped nuts, chocolate covered raisins, corn
  candies, or chocolate and orange jimmies. To make in home freezer, freeze
  mixture 2 hours. Beat with mixer or in food processor. Freeze an additional
  2 hours
     or until firm.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: CURRY POWDER #3
 Categories: Spices
      Yield: 1 servings
 
      3 tb Coriander seeds                     8    Cloves
      2 tb Cumin seeds                     1 1/2 ts Ground ginger
      2 tb Tumeric                         1 1/2 ts Black peppercorns
      1 tb Mustard seeds                     1/4 ts Freshly grated nutmeg
  2 1/2 ts Fennel seeds                      1/4 ts Cayenne
      8    Pods cardamon seeds            
 
  In a bowl, combine all the ingredients.  Spread mixture out on a jelly roll
  pan and toast in a preheated 250 degree F oven for 20 minutes.
  
  Let cool to room temperature. Pulverize the spice mixture in batches with
  an electric spice or coffee grinder and strain it through a sieve into a
  bowl. The curry powder will keep six months in a tightly sealed jar in a
  cool dark place. Use to season soups and stews. Makes about 1/2 cups.
  
  Recipe:  Chuck Ozburn in Pok, New York
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: EAST TEXAS CORN BREAD
 Categories: Breads
      Yield: 8 servings
 
      1 c  Yellow corn meal                    2 ts Baking powder
    1/2 ts Baking soda                         1 c  Buttermilk
    1/3 c  Flour                               1 ts Salt
      1    Egg                                 4 tb Bacon drippings
 
  Preheat oven to 400 degrees F.
  
  Place bacon drippings in skiLlet in oven while it is heating.  The skillet
  must be hot before batter is added.
  
  In large mixing bowl, beat buttermilk and egg, then sift in dry
  ingredients, Mix well. From hot skillet, pour l/2 grease and mix well. Pour
  batter into skillet with remaining grease. This makes a crisp crust, Bake
  at 400 degrees F for approximateLy 30 minutes.
  
  Recipe:  Avis Walker of Saint Christopher's Episcopal Church, Houston,
  Texas
         from somewhere in the Sixies.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: A FANCY CURRY POWDER
 Categories: Spices
      Yield: 1 servings
 
  2 1/2 ts Fenugreek                           1    3 in cinnamon stick, thin
      1 ts (about 20 pods) cardamom                 And broken into pieces
           Seeds (cracked with a             1/4 ts Ground mace
           Cleaver to release seeds)         1/4 ts Nutmeg, grated
      3 tb Coriander seeds                     1    Big pinch cayenne
      1 tb Cumin seeds                         2 tb Turmeric, ground
      1 tb Mustard seeds                            Hot pepper, toasted and
      6    Cloves, whole                            Dried (to taste)
 
  Preheat oven to 225 degree F.
  
  In a small pan, combine fenugreek, cardamom, coriander, cumin and mustard
  seeds, cloves, and broken cinnamon stick.  Bake for 15 minutes, shaking the
  pan a few times.  Let cool.
  
  In bowl, combine the toasted spices with the mace, nutmeg, cayenne, tumeric
  and peppers.  Place in a spice mill and grind to a powder.  Store in an
  airtight container.  Makes a 1/2 cup of curry powder.
  
  Recipe:  Chuck Ozburn in Pok, New York
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: THAI CURRY SPICE PASTE
 Categories: Spices
      Yield: 1 servings
 
      5 sm Dried red chilies with              1 ts Ground caraway
           Their seeds, broken into          1/2    Lemon's zest, minced
           Small pieces OR                     2    Inch piece ginger root,
      1 ts Cayenne pepper                           Peeled and minced
      1 ts Heaping whole black                 8 cl Garlic, peeled and minced
           Peppercorns OR                      4    Shallots, peeled and
      1 ts Ground black pepper                      Minced
      1 tb Heaping whole coriander             1 ts Anchovy paste
           Seeds OR                            6    Sprigs coriander, finely
      1 tb Ground coriander                         Chopped
      1 ts Heaping whole caraway               1 ts Salt
           Seeds OR                            3 tb Vegetable oil
 
  Grind the whole spices and add any ground ones.  Into a food processor,
  pour the mixture and add the remaining ingredients (except for 1 tablespoon
  of the oil. Grind as fine as possible. Using a spatula, transfer the paste
  to a jar and pour in the last tablespoon of oil. Cap tightly and
  refrigerate until needed. Keeps 2 months in the refrigerator. Makes
  approximately 8 ounces.
  
  NOTES:  Although substitutions for hard-to-find ingredients have been made,
        this curry paste still carries the true flavor of Thailand.  Use it
  in
        Thai curries unless otherwise specified.  A little added to stir-fry
        dishes or rubbed into chicken as a marinade before barbequing or
        grilling will add a real Thai accent.  A teaspoon added to a meatloaf
        mixture or meat balls, transforms them into something that is rather
        exotic, and when combined with peanut butter and coconut milk, it
        makes a tangy and aromatic sauce for Thai-style satays.
  
        Use whole spices whenever possible.  Anchovy fillets may be
        substituted for the anchovy paste.  Shallots are preferable to
  onions;
        if not available, use an equal amount of a red onion.
  
  Recipe:  Chuck Ozburn in Pok, New York
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: The "Secret" Recipe for Orange Julius
 Categories: Beverages
      Yield: 1 servings
 
     16 oz Orange Juice                        1 oz Simple or vanilla syrup.
           Ice                                 1 ts Instant vanilla pudding mix
           Water                          
 
    Put orange juice in blender.  Fill with ice to 3/4 full.  Add water to
  just cover ice.  Add syrup and "secret powder" (i.e. instant vanilla
  pudding mix; use a good brand).  Blend until smooth.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: SALSA CUBANO BARBECUE SAUCE
 Categories: Sauces, Salsa
      Yield: 1 servings
 
      1 md White onion, chopped              1/2 ts Oregano
      5 cl Garlic, chopped                   1/2 ts Cummin seeds
    1/2 c  Sour orange juice < OR >          1/4 ts Salt
    1/3 c  Lime juice (see note)             1/2 c  Water
 
   Put onions, garlic, orange juice (or lime juice) and water in a blender.
  Set blender on "liquify" setting and process. Crush all dry ingredients
  togather and add them to blender. Process for one minute more.
     Marinate meat (chicken, beef, pork or fish) for at least one hour in
  mixture. It is better to marinate meats overnight.
   Brush meat frequently with the sauce while cooking.....Makes 2 Cups.
  
  Test Kitchen Notes: This is a traditional Cuban meat marinade. Sour orange
  juice is available in Hispanic grocery stores.
  
  Nutrition infomation per Tbsp. Calories, 4 FAT, 0 grams Carbohydrate, 1
  gram Cholesterol, 0 milligrams Sodium, 18.5 milligrams
                    Summited By............ Enrique W. Perez
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: "FINGER LICKIN" PICKENS' SAUCE
 Categories: Sauces
      Yield: 4 servings
 
      2 c  Ketchup                             4 tb Horseradish
      2 ts A-1 steak sauce                   1/2 ts Garlic powder
      1 ts Whole celery seed                 1/2 ts Sage
      1 ts Tabasco sauce                       1 ts Salt
      2 tb Soy sauce                           1 c  Beer
    2/3 c  Dark brown sugar                    2 sm Onions finely chopped
           Juice of 2 lemons              
 
   Combine all ingredients in a saucepan. Bring mixture to boil. Simmer sauce
  over medium-low heat, uncovered, for 5 minutes, stirring constantly..
  
  Nutrition information per Tbsp: Calories, 18 Fat, 0.03 gram Carbohdrate, 4
  gram Cholesterol, 0 milligram Sodium, 155 milligram
                          Sumitted By Thomas W. Pickens ---
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: CREAM CHEESE ICE CREAM
 Categories: Desserts
      Yield: 3 servings
 
      3    8-ounce pkg's cream cheese,         2 tb Lemon juice
           Softened                            2 ts Vanilla
  2 1/2 c  Sugar                               5 c  Light cream
      4    Eggs                           
 
  In a large mixer bowl beat cream cheese and sugar with an electric mixer on
  med. speed till smooth.  Beat in the eggs, lemon juice, and vanilla till
  combined.  Stir in the light cream. Freeze in a 4 o5 5 qt ice cream freezer
  according to the manufacturers directions. Makes about 3 qts.
     Note: 1/2 cup contains 290 calories So rich and creamy it's just like
  eating cheesecake.   A $100 Better Homes and Gardens recipe.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: FRESH PEACH ICE CREAM
 Categories: Desserts
      Yield: 10 servings
 
      5    Peaches  (about 1 1/4 lb)       1 1/2 c  Heavy cream
  1 1/2 c  Sugar                               1 ts Vanilla
  1 1/2 c  Milk                           
 
     In a kettle of boiling water blanch the peaches for
     1 minute and transfer them to a bowl of ice and water
     to stop the cooking.  Peel and pit the peaches and in
     a food processor or blender puree them.  In a  large
     bowl stir together the sugar, the milk, and the cream,
     stirring until the sugar is dissolved., stir in the
     puree and the vanilla, and freeze mixture in an ice
     cream freezer according to manufacturer instructions.
     Makes about 1 1/2 quarts.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Watergate Cake
 Categories: Cakes
      Yield: 1 servings
 
      1 pk White Cake Mix                           (1 Package)
    3/4 c  Vegetable Oil                       1 c  Chopped Nuts (Pecans Are
      3 lg Eggs                                     The Best)
      1 c  7-Up Or Club Soda                 1/2 c  Coconut
      3 oz Pistachio Instant Pudding     

-------------------------------COVER-UP ICING-------------------------------
      6 oz Whipped Topping Mix (Dry)         1/2 c  Coconut
           (2 Envelopes)                     3/4 c  Chopped Nuts (Use Pecans
  1 1/2 c  Milk                                     If That Is What You Used
      3 oz Pistachio Instant Pudding                In The Cake.  Match The
           (1 Package)                              Nuts)
 
  This cake recipe came out when Nixon was caught in the Watergate Scandal in
  1976
  
  Combine the ingredients in the order given, blending well after each
  addition.  Pour into a 13 X 9-inch pan and bake in a preheated 350 degree
  F. oven for 35 to 45 minutes, or until the cake tests done.
  
  ICING: Combine the topping mix, milk and pudding. Beat until thick. Spread
  on the cake, (The icing will be a light green color). Sprinkle with the
  coconut and chopped nuts.
  
  From The Food Fare Section Rocky Mountain News September 3, 1986
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pineapple Upside-Down Cake (Skillet)
 Categories: Cakes
      Yield: 8 servings
 
      1 cn Pineapple Slices In Syrup         1/2 ts Salt
           (1 pound 4 ozs)                   1/2 c  Milk
    1/4 c  Butter                            1/4 c  Vegetable Oil (Or Solid
    2/3 c  Brown Sugar, Firmly Packed               Vegetable Shortening)
           Maraschino Cherries                 1 lg Egg
      1 c  Unbleached Flour, Unsifted        1/4 ts Grated Lemon Rind
    3/4 c  Granulated Sugar                    1 ts Lemon Juice
  1 1/2 ts Baking Powder                       1 ts Vanilla Extract
 
  This one may be a little strange to you, but is a classic in its own right.
  The difference between this one and the one you usually find in the
  cookbook, is that this one uses a skillet for a baking pan.
  
  Drain the pineapple, reserving 2 Tbls of the juice.  Melt the butter in a
  heavy 10-inch ovenproof skillet.  Stir in the brown sugar and reserved
  pineapple syrup, blending well.  Remove from the heat. Arrange the
  pineapple slices in the sugar mixture in a balanced arrangement. Place a
  maraschino cherry in the center of each pineapple slice.
  
  Combine the flour, sugars, baking powder, and salt in a large bowl. Add the
  milk and oil then beat, with an electric mixer set on high speed, for 2
  minutes.  Add the egg, lemon rind, lemon juice and vanilla extract and beat
  for an additional 2 minutes.  Carefully pour the batter over the pineapple
  in the skillet, spreading evenly. Bake in a preheated oven for 25 minutes
  or until the cake tests done. Remove from the oven and cool on a wire rack
  for 5 minutes. Place a serving plate upside down on the top of the skillet
  and invert the skillet and plate. Serve this cake warm.
  
  VARIATION:
  
  For Peach Upside-Down Cake, use a can of peach halves instead of the
  pineapple slices and proceed as above.
  
  From The Food Fare Section Rocky Mountain News September 3, 1986
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Seven-Up Pound Cake
 Categories: Cakes, Desserts
      Yield: 6 servings
 
      1 c  Regular Margarine                   3 c  Unbleached Flour (Cake
    1/2 c  Shortening                               Flour Was Not Specified)
      3 c  Sugar                               2 tb Lemon Extract
      5 lg Eggs                                1 c  7-Up (Room Temperature)
 
  This is an old recipe that comes from a request in the local paper for
  "Classic Recipes".  They called the 7-Up bottling company and they did not
  even know about it.  Someone developed this on their own and never let the
  company know about it.  BTW 7-Up comes from the popular card game in the
  1930's.
  
  Cream the margarine, shortening and sugar together beating until light and
  fluffy.  Add the eggs, one at a time, blending well after each addition.
  Beat in the flour, then beat in the extract and 7-Up. Blend well. Pour the
  batter into a well-greased and floured tube pan and bake at 325 degrees F
  for 1 to 1 1/2 hours.
  
  From The Rocky Mountain News "Food Fare" Section September 3, 1986
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Coca-Cola Cake
 Categories: Cakes, Desserts, Snacks
      Yield: 10 servings
 
      2 c  Sugar                             1/2 c  Buttermilk
      2 c  Unbleached Flour                    1 ts Baking Soda
    1/2 c  Regular Margarine Or Butter         2 lg Eggs, Well Beaten
      3 tb Cocoa                               1 ts Vanilla Extract
    1/2 c  Vegetable Oil                   1 1/2 c  Minature Marshmallows
      1 c  Coca-Cola Classic (Regular)    
 
  Over a large bowl, sift the sugar and flour together.  In a heavy saucepan,
  mixt the margarine, cocoa, oil and Coca-Cola togher and bring to a boil
  over high heat.  Pour over the dry ingredients, blending well. Add the
  buttermilk, baking soda, eggs, vanilla extract and marshmallows, blending
  well.  Pour into a well greased 13 X 9-inch baking pan and bake in a
  preheated 350 degree F. oven for 35 to 45 minutes or until the cake tests
  done.  Prepare and spread the icing (next recipe) over the hot cake.
  
  From The Food Fare Section Rocky Mountain News September 3, 1986
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Coca-Cola Cake Frosting
 Categories: Cakes, Desserts
      Yield: 12 servings
 
    1/2 c  Butter Or Regular Margarine         1 ts Vanilla Extract
      3 tb Cocoa                               1 c  Pecans
      6 tb Coca-Cola Classic (Regular)         2 c  Convectioners' Sugar
 
  Bring the butter, cocoa, and Coca-Cola to a boil and pour over the
  confectioners' sugar, blending well.  Add the vanilla and pecans, mixing
  well, and pour over the hot cake.
  
  From The Food Fare Section Rocky Mountain News September 3, 1986
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Frosted Jam Cake
 Categories: Cakes
      Yield: 12 servings
 
      1 c  Butter, Softened                    1 ts Baking Soda
      2 c  Sugar                               2 ts Ground Allspice
      4 lg Eggs                                2 ts Ground Cinnamon
      2 c  Jam (Blackberry Is                  1 c  Buttermilk
           Recommended)                        1 c  Seedless Raisins
      3 c  Unbleached Flour                  2/3 c  Chopped Nuts
      1 ts Baking Powder                  
 
        This recipe comes from the Silver Leaf 1815 Inn in Lyles, Tenn.
  
  Preheat the oven to 350 degree F., then grease and flour 3 9-inch cake
  pans.
  
  Cream the butter and sugar until light then beat in the eggs and jam,
  blending well.  Sift the dry ingredients together and then add the dry
  ingredients, alternating with the buttermilk, to the creamed mixture,
  blending well after each addition.  Stir in the raisins and nuts. Pour the
  batter evenly into the prepared pans and bake for 35 to 45 minutes, or
  until the cake tests done, in the preheated oven. Cool for 5 minutes on
  wire racks and turn out of the cake pans to cool to room temperature. When
  cool, spread with the warm frosting,
  
  From The Food Fare Section Rocky Mountain News September 3, 1986
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Frosted Jam Cake Icing
 Categories: Cakes, Desserts
      Yield: 1 servings
 
      1 c  Heavy Cream                         1 tb Butter
      2 c  Sugar                              24    Whole Pecan Halves
 
  Combine the cream and sugar in a heavy saucepan and bring to a boil,
  cooking at a full rolling bois for 2 minutes, (A candy thermometer will
  read 234 degrees F.)  Cool slightly, then beat until it just begins to
  thicken.  Beat in the butter and immediately spread between the layers and
  on top of the cake leaving the sides unfrosted. Decorate with the pecan
  halves.
  
  From The Food Fare Section Rocky Mountain News September 3, 1986
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pet Milk Coffee Cake
 Categories: Cakes, Breakfast
      Yield: 12 servings
 
      3 c  Unbleached Flour                  1/2 c  Regular Margarine
      2 c  Sugar                               2 lg Eggs, Well Beaten
      3 ts Baking Powder                      12 oz Pet Milk (1 Can)
           Pinch Of Salt                       1 ts Vanilla Extract
    1/2 c  Butter                        

----------------------------------TOPPING----------------------------------
    1/2 c  Cake Crumbs From The Cake         1/2 c  Chopped Nuts
           Recipe                              2 ts Cinnamon
    1/2 c  Brown Sugar, Firmly Packed     
 
  Sift the dry ingredients togher into a bowl.  Add the margarine and butter
  then beat with an electric mixer ot make crumbs.  Reserve 1/2 cup of the
  crumbs for the topping.  Add the milk, eggs and vanilla extract to the
  remaining crumbs and blend well.  Make the topping.
  
  Grease a bundt pan well and put about 1/3 of the topping in the pan
  spreading evenly over the bottom.  Add 1/3 of the batter and spread evenly
  over the topping.  Add all of the remaining topping except 2 Tbls of the
  topping to the top of the batter.  Top with the reamining batter spreading
  evenly.  Top with the 2 Tbls of topping sprinkling evenly over the top of
  the cake.  Bake in a preheated 350 degree F. oven for 45 minutes or until
  the cake tests done.  Cool on a wire rack.
  
  From The Food Fare Section Rocky Mountain News September 3, 1986
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Hershey's Fudge Cake
 Categories: Cakes, Desserts
      Yield: 1 servings
 
  1 3/4 c  Unbleached Flour, Unsifted          2 lg Eggs
      1 ts Baking Powder                       1 ts Vanilla Extract
      1 ts Baking Soda                       2/3 c  Cocoa (Less if using Dutch
    1/2 ts Salt                                     Process)
    1/2 c  Vegetable Shortening Or           1/4 c  PLUS 2 to 3 Tbls Hot Water
           Vegetable Oil                       1 c  Milk Mixed With 1 Tbls
  1 1/2 c  Sugar                                    Water (To Make Sour Milk)
 
  This has been one of the most popular cakes Hershey has ever introduced. I
  have made it since the 1950's so I would consider it a classic. Grease the
  bottoms and sides of two 9 X 1 1/2-inch layer cake pans and preheat the
  oven to 350 degrees F.
  
  Combine the flour, baking powder, baking soda, and salt, blending well, and
  set aside.  Cream the shortening and sugar, with an electric mixer set on
  high, and beat in the eggs and vanilla extract and continue beating until
  light and fluffy.  Blend the cocoa into the hot water to make a smooth
  paste.  Gradually add the cocoa mixture to the creamed mixture, stirring to
  blend well.  Add the flour mixture alternately with the milk to the creamed
  mixture, beating well after each addition. Pour the batter into the
  prepared pans. Bake in the preheated oven for 20 to 30 minutes, or until
  the tops spring back when lightly pressed. Cool on racks for 10 minutes and
  remove from the pans to cool completely.  Frost with Chocolate-Buttercream
  Frosting (Next Recipe).
  
  From The Food Fare Section Rocky Mountain News September 3, 1986
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Mayonnaise Spice Cake
 Categories: Cakes, Desserts
      Yield: 1 servings
 
      1 c  Raisins                             1 c  Sugar
      1 c  Nuts, Chopped (Optional)            1 ts Vanilla Extract
      1 ts Soda                                1 ts Cloves
      1 c  (Scant) Hot Water                   1 ts Cinnamon
      1 c  Mayonnaise                          2 c  Unbleached Flour
 
  Combine the raisins, nuts, soda and hot water and allow to soak for 10
  minutes.  blend together the mayonnaise, sugar, vanilla extract, cloves and
  cinnamon.  Fold this mixture alternately with the raisin mixture into the
  flour.  Pour the batter into a greased and floured 9-inch square baking pan
  and bake in a preheated 350 degree F. oven for 35 to 40 minutes or until
  the cake tests done.
  
  From The Farmers Almanac 1976
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate-Applesauce Cake
 Categories: Cakes, Snacks
      Yield: 16 servings
 
      2 c  Unsifted Unbleached Flour           2 lg Eggs
      2 tb Cocoa                               2 ts Vanilla Extract
  1 1/2 ts Baking Soda                         2 c  Unsweetened Applesauce
    1/2 ts Salt                                6 oz Semisweet Chocolate Chips
    1/2 c  Shortening                        1/2 c  Chopped Walnuts
  1 1/2 c  Sugar                          
 
  Sift the flour, cocoa, baking soda and salt together and set aside. Cream
  the shortening and sugar together in a large mixing bowl until light and
  fluffy, using an electric mixer set on medium speed.  Add the eggs, one at
  a time, beating well after each addition.  Blend in the vanilla extract.
  Add the dry ingredientss alternately with the applesauce to the creamed
  mixture, beating well after each addition, using the mixer set on low
  speed.  Pour the batter into a greased 13 X 9 X 2-inch baking pan. Sprinkle
  with the chocolate chips and chopped walnuts. Bake in a preheated 350
  degree F. oven for 35 minutes or until the cake test done. Cool in the pan
  on a wire rack.
  
  From The Farm Journal's Complete Home Baking Book Copyright 1975
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pineapple-Topped Cocoa Cake
 Categories: Cakes, Snacks
      Yield: 16 servings
 
    3/4 c  Baking Cocoa                      1/2 c  Vegetable Shortening
      1 c  Boiling Water                       2 c  Sugar
  2 1/2 c  Sifted Unbleached Flour             2 lg Eggs, Separated
      1 ts Baking Soda                         1 ts Vanilla Extract
      1 ts Salt                                1 c  Cold Water

-----------------------------PINEAPPLE TOPPING-----------------------------
      1 tb Cornstarch                      8 3/4 oz Crushed Pineapple,
    1/2 c  Sugar                                    Undrained (1 can)
           Pinch Of Salt                 

--------------------------------COCOA ICING--------------------------------
    2/3 c  Sifted Confectioners' Sugar         4 ts Milk
      4 ts Baking Cocoa                   
 
  Combine the cocoa and 1 cup of boiling water in a bowl and cool completely.
  
  Sift the flour, baking soda and salt together and set aside.
  
  Cream the shortening together in a mixing bowl until light and fluffy,
  using an electric mixer set on medium speed.  Add the egg yolks and beat
  well.  Blend in the vanilla extract.
  
  Add the dry ingredients alterantely with 1 cup of cold water to the creamed
  mixture, beating well after each addition, using an electric mixer set at
  low speed.  Blend in the cooled cocoa mixture.
  
  Using another bowl, beat the egg whites until stiff peaks form, using clean
  beaters, on an electric mixer set at high speed.  Fold the egg whites into
  the chocolate mixture until no white streaks show. Pour the batter into a
  greased 13 X 9 X 2-inch baking pan.
  
  Bake in a preheated 375 degree F. oven for 30 to 35 minutes or until the
  cake tests done.  Cool the cake completely, in the pan on a wire rack. When
  cold, spread the cake with the Pineapple topping and drizzle with the cocoa
  Icing.
  
  PINEAPPLE TOPPING:
  
  Combine the cornstarch, sugar and salt in a 2-quart saucepan.  Add the
  pineapple and juice.  Cook over medium heat, stirring constantly, until the
  mixture boils.  Remove from the heat and cool completely.
  
  COCOA ICING:
  
  Combine the confectioners' sugar, cocoa, and milk in a bowl and beat until
  smooth.
  
  From The Farm Journal's Complete Home Baking Book Copyright 1979
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Heirloom Spice Cake
 Categories: Cakes
      Yield: 16 servings
 
      2 c  Sifted Unbleached Flour             1 c  Sugar
      1 ts Baking Soda                         1 lg Egg
    1/2 ts Salt                                1 c  Sour Milk
      1 ts Ground Cinnamon                     1 c  Chopped Walnuts
    1/2 ts Ground Nutmeg                       1 c  Raisins
    1/4 ts Ground Cloves                            Sifted Confectioners Sugar
      1 c  Butter Or Regular Margarine    
 
  Sift the flour, baking soda, salt and spices together and set aside.
  
  Cream the butter and sugar together in a large mixing bowl until light and
  fluffy using an electric mixer set at medium speed.  Beat in the egg.
  
  Add the dry ingredients alternately with the sour milk, beating well after
  each addition, using an electric mixer set at low speed.  stir in the
  walnuts and raisins.  Pour the batter into a 13 X 9 X 2-inch baking pan.
  
  Bake in a preheated 350 degree F. oven for 40 minutes or until the cake
  tests done.  Sprinkle with sifted confectioners sugar.
  
  NOTE:
  
  To sour milk, place 1 Tbls of vinegar in a measuring cup and add enough
  milk to make 1 cup.
  
  From The Farm Journal's Complete Home Baking Book Copyright 1979
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Old-Fashioned Raisin Cake
 Categories: Cakes
      Yield: 16 servings
 
  1 1/2 c  Raisins                             1 c  Shortening
  1 1/2 ts Baking Soda                     1 1/2 c  Sugar
  1 1/2 c  Boiling Water                       3 lg Eggs
  2 1/4 c  Sifted Unbleached Flour             1 ts Vanilla Extract
      1 ts Baking Powder                     1/2 c  Chopped Walnuts
    1/2 ts Salt                          

-------------------------------SEAFOAM ICING-------------------------------
      2 lg Egg Whites                        1/8 ts Cream Of Tartar
  1 1/2 c  Brown Sugar, Firmly Packed        1/8 ts Salt
    1/3 c  Water                               1 ts Vanilla Extract
 
  Grind the raisins in a food processor or grinder using the medium blade.
  Combine the ground raisins, baking soda and boiling water in a bowl and set
  aside to cool to lukewarm
  
  In another bowl, sift the flour, baking powder, and salt together and set
  aside.
  
  Cream the shortening and sugar together in a large mixing bowl until light
  and fluffy, using an electric mixer set and medium speed.  Add the eggs,
  one at a time, beating well after each addition.  Blend in the vanilla
  extract.
  
  With the mixer set on low speed, add the dry ingredients alternately with
  the raisin mixture, beating well after each addition.  Stir in the walnuts.
  Pour the batter into a greased and waxed paper lined 13 X 9 X 2-inch baking
  pan.
  
  Bake in a preheated 375 degree F. oven for 35 to 40 minutes or until the
  cake tests done.  Cool in the pan on a wore rack for 10 minutes and then
  remove the cake from the pan to finish cooling on the rack. Frost the sides
  and top with the seafoam frosting. SEAFOAM ICING:
  
  Combine the egg whites, brown sugar, water, cream of tartar adn salt in the
  top of a double boiler.  Beat for one minute, using an electric mixer at
  high speed and then place over simmering water. Cook for 7 minutes, beating
  constantly with the mixer set at high speed, until soft glossy peaks form.
  Remove from the simmering water and blend in the vanilla extract.
  
  From The Farm Journal's Complete Home Baking Book Copyright 1979
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Sunday Cake Squares
 Categories: Cakes, Desserts
      Yield: 48 servings
 
  2 1/2 c  Sifted Unbleached Flour             3 lg Eggs
      3 ts Baking Powder                       1 ts Vanilla Extract
    1/2 ts Salt                                1 c  Milk
    1/8 ts Ground Nutmeg                     1/3 c  Brown Sugar, Packed
      1 c  Vegetable Shortening            1 1/2 ts Ground Cinnamon
      2 c  Sugar                          
 
  This is a large cake recipe that was developed on the farm for haying time.
  It makes 48 servings, so this would be a good recipe for parties,
  especially kid's parties.
  
  Sift the flour, baking powder, salt and nutmeg together and set aside.
  
  Cream the sugar and shortening together, in a large mixing bowl, until
  light and fluffy, using an electric mixer set ad medium speed. Add the
  eggs, one at a time, beating well after each addition. Blend in the vanilla
  extract.
  
  Add the dry ingredients alternately with the milk, beating well after each
  addition, using the mixer set at low speed.  Spread the batter in two 13 X
  9 X 2-inch baking pans.
  
  Combine the brown sugar and cinnamon, blending well, and sprinkle over the
  cake batter.
  
  Bake in a preheated 350 degree F. oven for 15 minutes or until the cake
  tests done.  Cool in the pans on wire racks.  Cut each pan into 24
  servings.
  
  From The Farm Journal's Complete Home Baking Book Copyright 1979
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Yellow Layer Cake With Cherry Frosting
 Categories: Cakes
      Yield: 12 servings
 
  2 1/2 c  Sifted Unbleached Flour           2/3 c  Butter Or Regular Margarine
      2 c  Sugar                               3 lg Eggs
      1 ts Baking Powder                       1 c  Sour Milk
      1 ts Baking Soda                   

---------------------------CREAMY CHERRY FROSTING---------------------------
  5 1/2 c  Sifted Confectioners Sugar          2    Drops Red Food Coloring
    3/4 c  Butter Or Regular                 1/2 ts Vanilla Extract
           Margarine, Softened               1/4 c  Chopped Red Maraschino
      6 tb Maraschino Cherry Juice                  Cherries
 
  Sift the flour, sugar, baking powder and baking soda together, in a large
  bow.  Add the butter, eggs and sour milk.  Beat, with an electric mixer set
  at low speed, for 1/2 minute to blend.  Increase the mixer speed to medium
  and beat for an additional 3 minutes. Pour the batter into two greased and
  waxed paper lined 9-inch cake pans. Bake in a preheated 350 degree F. oven
  for 25 minutes or until the cake tests done. (Note: The standard test for
  doneness, is to try a cake tester or wooden pick near the center of the
  cake. If it comes out clean, it is done.) Cool in pans on racks for 10
  minutes.  Remove from the pans and finish cooling to room temperature.
  Spread the top of one layer with the Creamy Cherry Frosting. Sprinkle with
  all of the chopped cherries.  Place the second layer on topw and spread the
  sides and top with the remianing frosting. CREAMY CHERRY FROSTING
  
  Combine the sifted confectioners sugar, butter, juice, food coloring and
  vanilia extract in a bowl.  Beat with an electric mixer at medium speed
  until smooth and creamy.  Add 1 more Tbls of cherry juice, if necessary, to
  make the frosting into a spreading consistency.
  
  NOTE:  To sour milk, place 1 Tbls vinegar in a measuring cup and add enough
  milk to make 1 cup.
  
  From The Home Journal's Complete Home Baking Book Copyright 1979
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Variations on Rice Krispies Marshmallow Squares
 Categories: Cookies, Snacks
      Yield: 8 servings
 
           Recipe Of Marshmallow Sqs.     
 
  VARIATIONS:
  
  Use Cocoa Krispies instead of Rice Krispies. Melt 2 squares of unsweetened
  chocolate with the marshmallows. Add 1/4 cup peanut butter to marshmallows.
  Add 1 cup raisins with Rice Krispies. Add 1 cup of salted peanuts with Rice
  Krispies.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pepsi-Cola Cake With Broiled Peanut Butter Frosting
 Categories: Cakes, Desserts
      Yield: 8 servings
 
------------------------------------CAKE------------------------------------
      2 c  Flour; Unbleached                 1/2 c  Buttermilk
      2 c  Sugar                               2    Eggs; Large, Beaten
    1/2 lb Butter                              1 ts Baking Soda
      2 tb Cocoa; Unsweetened                  1 ts Vanilla Extract
      1 c  Pepsi                           1 1/2 c  Marshmallows; Miniature

----------------------------------FROSTING----------------------------------
      6 tb Butter                            1/4 c  Milk
      1 c  Brown Sugar; Dark, Packed         2/3 c  Peanuts; Chopped
    2/3 c  Peanut Butter                  
 
  CAKE:
  
  Preheat oven to 350 degrees F.  Grease and flour 9 X 13 X 2-inch pan.
  Combine flour and sugar in large bowl.  Melt butter, add cocoa and Pepsi.
  Pour over flour and sugar mixture, and stir until well blended.  Add
  buttermilk, beaten eggs, soda, and vanilla.  Mix well.  Stir in
  marshmallows. Pour into prepared pan.  Bake 40 minutes.  Remove cake from
  oven and frost while still warm.
  
  FROSTING:
  
  Cream Butter, sugar, and peanut butter.  Add milk and stir well.  Add nuts.
  Spread over warm cake.  Place frosted cake under broiler about 4-inches
  from  heat source.  Broil just a few seconds, or until topping starts to
  bubble.  DO NOT scorch!  Let cool at least 30 minutes before serving.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Yogurt Mint Dip & Pineapple Relish
 Categories: Appetizers
      Yield: 8 servings
 
      1 c  Fresh Pineapple Chunks              2 tb Fresh Chopped Mint
    1/2 c  Fresh Mint Leaves                   1 tb Honey
      1 tb Coarse-Grained Mustard              1 ts Grated Orange Rind
    1/2 c  Plain Low Fat Yogurt                     Fresh Mint Sprigs
 
  Relish: Combine Pineapple, Mint Leaves & Mustard. Process Until Well
  Blended.  (8 Cal. Per 1 T.) Dip: Combine Yogurt, Mint, Honey, Orange Rind
  in A Small Bowl. Mix Well. Cover & Chill At Least 30 Min. Garnish With Mint
  Sprigs. Serve With Fresh Fruit (17 Cal. Per 1 T.)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Apple Nut Spread
 Categories: Spreads
      Yield: 2 servings
 
      2 tb Cream Sherry                      1/2 c  Low Fat Cottage Cheese
  4 1/2 c  Peeled, Thinly Sliced             1/4 c  Light Cream Cheese Product
           Cooking Apples (About             1/2 ts Ground Cinnamon
           1 Lb.)                              2 tb Chopped Almonds Toasted
    1/3 c  Pitted Dates Chopped           
 
  Place Sherry in 1 Quart Glass Measure.  Microwave At High 45 Seconds To 1
  Min. OR Until Boiling. Add Apples & Dates. Cover With Plastic Wrap & Vent.
  Microwave On High 4-5 Min. OR Until Tender, Stirring After 2 Min. Cool
  Mixture Completely.
   Position Knife in Food Processor. Add Apple Mixture. Process Until Smooth.
  Place Mixture in A Bowl & Set Aside.  Place Cottage Cheese in Processor &
  Process Until Smooth. Add Cream Cheese & Cinnamon; Process Until Smooth.
  Add Apple Mixture & Process Until Smooth. Place Mixture in A Bowl & Stir in
  Almonds. Cover & Chill. Serve Spread With Toasted Raisin Bread OR Apple
  Slices. (Fat 0.7, Cho. 0)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chile Con Queso Mini-Bites
 Categories: Mexican, Appetizers
      Yield: 30 servings
 
    1/2 c  Chopped Tomato                           Cheese With Jalapeno Pepper
    1/4 c  Minced Green Onions                 1 ts Chili Powder
      1 cl Garlic Minced                     1/2 ts Cumin, 1/8 t. Red Pepper
      4    Eggs Beaten                         1 cn (4 Oz.) Chopped Green
    1/2 c  (2 Oz.) Shredded Cheddar                 Chiles Rinsed & Drained
    1/2 c  (2 Oz.) Monterey Jack                    Whole Green Chiles Sliced
 
  Coat A Nonstick Skillet With Cooking Spray; Place Over Medium- Highheat
  Until Hot.  Add Tomato, Green Onions & Garlic.  Saute Until Onions Are
  Tender. Combine Tomato Mixture, Eggs, Cheeses, Chili Powder, Cumin,
  Redpepper & Chopped Green Chiles.  Stir Well.  Spoon 1 T. Mixture Into
  Minature Muffin Pans Coated With Cooking Spray.  Bake At 425 For 8 To 10
  Min. OR Until Centers Are Set.  Remove From Oven; Let Cool in Pans 1 Min.
  Loosen Edges With Knife & Remove From Pans. Serve Warm. Garnish With Sliced
  Green Chiles If Desired. (Fat 2. Chol. 40.)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Lemon-Basil Carrot Bundles
 Categories: Appetizers
      Yield: 20 servings
 
      6 md Carrots Scraped                     1 ts Dried Whole Basil
    1/4 c  Water                             1/4 ts Grated Lemon Rind
      1 tb Lemon Juice                         1 tb Olive Oil
      1 ts Sugar                               6    Green Onions
      1 cl Garlic Minced                       3    Lemons Thinly Sliced
 
  Cut Carrots Into 80 (2 /1/4 Inch) Strips.  Combine Carrots, Water, Lemon
  Juice, Sugar & Garlic in A Nonaluminum Saucepan; Cover. Cookover Medium
  Heat 6 To 8 Min. OR Until Carrots Are Crisp-Tender. Remove From Heat. Place
  Carrots in A Shall Bowl; Reserving Cooking Liquid in Saucepan. Add Basil,
  Lemon Rind & Oil To Cooking Liquid & Set Aside. Trim White Portion From
  Green Onions.  Place Tops in A Large Boil. Add Boiling Water To Cover.
  Drain Immediately & Rinse Under Cold Water. Cut Tops Into 20 Narrow Strips.
  Gather 4 Carrot Strips Into A Bundle & Tie With Onion Strip. Repeat
  Procedure With Remainingcarrots & Onions Strips. Place Bundles in A Large
  Shallow Bowl. Pour Basil Mixture Over Bundles; Cover & Chill At Least 1
  Hour. Remove Bundles From Liquid, Using A Slotted Spoon; Discard Liquid.
  Arrange Bundles On A Serving Platter Lined With Lemon Slices If Desired.
    Fat 0.3. Chol. 0.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Marinated Broccoli Chunks
 Categories: Appetizers
      Yield: 8 servings
 
      1 tb Rice Vinegar                        2 lb Fresh Broccoli
      1 tb Olive Oil                                Red Cabbage Leaves
    1/4 ts Dried Dillweed                           Fresh Dill Sprig (Opt)
      1 cl Garlic Minced                            Pimiento Strips
 
  Combine Vinegar, Olive Oil, Dillweed & Garlic in A Medium Bowl, Stirring
  Well With A Wire Whisk.  Set Aside. Trim Large Leaves From Broccoli. Remove
  Flowerets & Reserve For Another Use. Remove Tough Ends Of Lower Stalks &
  Discard.  Wash Remaining Stalks & Cut Diagonally Into 1/2 Inch Slices. Add
  2 C. Broccoli Slices To Vinegar Mixture.  Toss Gently To Coat. Reserve Any
  Remaining Slices For Another Use.  Cover Coated Broccoli Slices & Chill 3
  Hours. To Serve, Place Broccoli On A Cabbage-Lined Serving Plate. Garnish
  With Dill & Pimiento. (Fat 1.8. Chol. 0.)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Smoked Salmon Canapes
 Categories: Appetizers
      Yield: 36 servings
 
    1/2    (8 Oz.) Pkg. Neufchatel           1/2 ts Worcestershire Sauce
           Cheese Softened                     1 tb Ground Black Pepper
    1/2 ts Grated Lime Rind                    2 oz Smoked Salmon Cut Into
    1/4 ts Onion Powder                             36 Thin Strips.
  1 1/2 lb Jicama, Unpeeled                         3 Lime Wedges
 
  Combine Cheese, Lime Rind, Onion Powder & Worcestershire Sauce in A Small
  Mixing Bowl; Beat At Medium Speed Of An Electric Mixture Untilsmooth. Set
  Aside. Cut Jicama Into 1/4 in. Thick Slices; Cut Slices Into 18 (2 Inch)
  Sqares.  Cut Each Square in Half Diagonally To Make 36 Triangles. Discard
  Remaining Jicama.  Rub The Longest Side Of Each Triangle With A Lime Wedge.
  Dip Side Of Triangle in Pepper.  Repeat Procedure With Remaining Triangles.
  Pipe OR Spoon Aobut 1 t. Cheese Mixture Onto Each Triangle.  Top With A
  Salmon Strip.
   (Fat 0.8.  Chol. 3.)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Zucchini Crispies
 Categories: Appetizers
      Yield: 24 servings
 
      2 md Zucchini, Cut Into                1/4 ts Dried Marjoram
           1/2 Inch Slices                   1/4 ts Dried Thyme
      2 tb Low Cal. Mayonnaise               3/4 c  Soft Breadcrumbs
      2 tb Minced Green Onions               1/2 ts Paprika
      1 tb Dijon Mustard                       1 tb Oleo Melted
 
  Place Zucchini Slices On A Baking Sheet Coated With Cooking Spray. Combine
  Mayonnaise, Onion, Mustard, Marjoram & Dried Thyme; Stir Well.Spread 1/2 t.
  Mayonnaise Mixture Over Each Zucchini Slice. Combine Breadcrumbs, Paprika &
  Melted Oleo; Stir Well. Sprinkle Evenly Over Zucchini Slices. Bake At 450
  For 5 Min. OR Until Breadcrumbs Are Browned. Serve Warm. (Fat 0.9. Chol.
  0.)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Carrot Vichyssoise
 Categories: Soups
      Yield: 4 servings
 
    1/3 c  Chopped Leeks                     1/2 lb Carrots Diced
    1/4 c  Chopped Onion                       1 cn (10 3/4 Oz.) Chicken Broth
    1/4 c  Chopped Celery                  1 1/2 ts Dried Dillweed
  1 1/2 ts Low Cal. Margarine                1/2 ts Ground Nutmeg
      3 sm Potatoes (1/2 Lb.)                  1 c  Water
           Peeled & Diced                           Freshly Grated Nutmeg
 
  Saute Leeks, Onion & Celery in Margarine in A Large Saucepan 3 Min. Add
  Potatoes, Carrots & Chicken Broth.  Bring To A Boil, Reduce Heat & Simmer
  20 Min. OR Until Vegetables Are Tender.  With Knife Blade in Processor, Add
  Half Of Cooked Vegetables & Half Of Liquid. Process 5 Min. OR Until Smooth.
  Pour Mixture Into A Bowl.  Repeat Procedure With Remaining Vegetables &
  Liquid.  Add Dill, Nutmeg & Water To Puree. Stir Well. Cover, Refrigerate 6
  Hours.  Garnish With Grated Nutmeg.
   (Fat 1.2  Chol. 0.)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cream Of Cauliflower Soup
 Categories: Soups
      Yield: 6 servings
 
  2 1/2 c  Cold Water                          1 tb Flour
      1 cn (10 1/2 Oz.) Reduced              1/8 ts Ground Nutmeg
           Sodium Chicken Broth              1/4 ts White Pepper
      6 c  Caluiflower Flowerets                    Minced Fresh Parsley
    1/3 c  Instant Nonfat Dry Milk                  Lemon Wedges
 
  Combine Water & Broth in A Large Saucepan; Bring To A Boil. Addcauliflower;
  Return To A Boil.  Reduce Heat & Cook 10 Min. OR Until Tender. Remove
  Cauliflower From Broth, Reserving Broth. With Knife Blade in Processor, Add
  Cauliflower.  Pulse 8 To 10 Times OR Until Cauliflower Is Finely Chopped,
  But Not Pureed.
   Combine Milk Powder, Flour, Nutmeg, & Pepper; Add To Reserved Broth,
  Stirring Well With A Wire Whisk.  Add Chopped Cauliflower & Bring To A
  Boil; Reduce Heat & Simmer 15 Min. OR Until Slightly Thickened.
   Ladle Soup Into 6 Indiividul Bowls; Garnish With Minced Parsley If
  Desired.  Serve With Lemon Wedges. (Fat 0.4. Chol. 1.)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Curried Carrot Soup
 Categories: Soups
      Yield: 4 servings
 
  2 1/2 c  Chicken Broth                            Salt & Pepper
      4    Carrots, Peeled & Sliced                 Plain Lowfat Yogurt
    1/2 ts Curry Powder                             Dillweed
    1/8 ts Hot Pepper Sauce               
 
  Heat 1/4 C. Broth in Heavy Small Saucepan Over Medium Heat.  Add Carrots &
  Simmer Until Tender, About 15 Min. Drain.
    Puree Carrots in Processor Until Smooth.  Transfer To Heavy Large Sauce
  Pan. Place Over Medium Heat.  Stir in Remaining 2 &1/4 C. Broth, Curry
  Powder & Hot Pepper Sauce.  Season With Salt & Pepper. (Can Be Prepared One
  Day Ahead.  Cover & Refrigerate. Bring To A Boil. Reduce Heat & Simmer Five
  Min.  Ladle Soup Into Bowls. Garnish With Yogurt And Dillweed. Serve
  Immediately.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Spicy Tomato Sipper
 Categories: Beverages
      Yield: 1 servings
 
  1 1/2 c  No Salt Tomato Juice                     Lemon Slices
      1 tb Lemon Juice                              Lemon Rind Strips
    1/8 ts Hot Pepper Sauce                  1/4 ts Celery Salt
 
   Combine Tomato Juice, Lemon Juice, Hot Pepper Sauce & Celery Saltin A
  Small Saucepan.  Place Over Medium Heat & Cook 10 Min. OR Until Thoroughly
  Heated.  Garnish With Lemon Slices & Lemon Rind If Desired.
   Per 3/4 C. Serving: 39 Cal.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Four Treasure Soup
 Categories: Soups, Oriental
      Yield: 9 servings
 
      1 cn (8 Oz.) Sliced Water              1/2 c  Julienned Carrot Strips
           Chestnuts Drained                   4 cn (14 Oz.) Chicken Broth
    1/4 lb Boned, Skinned Chicken              1 ts Garlic Powder
           Breast Ground                     1/4 c  Dry Sherry,
    1/2 c  Chopped Green Onions                1    Pkg. Frozen Chinese
      2 ts Soy Sauce, 1 t. Flour                    Pea Pods
      1 ts Chinese Hot Mustard            
 
  Mince Half Of The Water Chestnuts & Combine With Chicken, 2 t. Onions, Soy
  Sauce, Mustard & Flour. Reserve Remaining Water Chestnuts & Onions. in A
  Large Saucepan Mix Broth, Sherry & Garlic Powder; Boil. Drop Chicken
  Mixture By Teaspoonfuls Into Broth.  Add Carrots & Simmer 3 To 4 Min. Until
  Meatballs Are Cooked.  Add Remaining Water Chestnuts, Green Onions & Pea
  Pods.  Heat Through & Serve Immediately.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Italian Bean Soup
 Categories: Soups
      Yield: 16 servings
 
      1 c  Dried Navy Beans                1 1/2 ts Oregano,
      2 qt Water                             1/4 ts Dry Mustard
      1 c  Chopped Onion                       2 cl Garlic Minched
      1 c  Chopped Green Pepper                3 cn (8 Oz.) Tomato Sauce
      1 c  Chopped Carrots                   1/2 c  Uncooked Whole Wheat
  1 1/2 ts Dried Basil                              Elbow Macaroni
      1 ts Salt                           
 
  Sort & Wash Beans; Place in A Dutch Oven. Cover With Water 2 Inches Above
  Beans. Bring To A Boil. Cook Over High Heat 2 Min. Cover & Let Stand 1
  Hour. Drain Beans.
    Add 2 Quarts Water & All Ingredients Except Macaroni.  Cover & & Simmer 1
  1/2 Hours OR Until Beans  Are Tender, Stirring Occasionally. Add Macaroni &
  Cook Uncovered 10 Min. OR Until Macaroni Is Tender.
    (Fat 0.5, Chol. 0.)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Greens With Orange Dressing
 Categories: Salads, Dressings
      Yield: 4 servings
 
  1 1/2 ts Balsamic Vinegar                1 1/4 ts Hazelnut Oil
  1 1/2 ts Finely Slivered Orange              2    Heads Of Endive (4 0Z.)
           Zest                                     Separate Leaves
           Pinch Of Salt                       1 lg Bunch Watercress (4 0Z.)
    1/4 ts Ground Pepper                            Tough Stems Removed
 
  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) v8.00
 
      Title: Spinach Salad
 Categories: Salads
      Yield: 2 servings
 
      2 c  Torn Spinach Leaves                 1 ts Olive Oil
      2 c  Torn Red Leaf Lettuce               1 ts Water
    1/4 c  Thinly Sliced Radishes              1 ts Dijon Mustard
      1 tb White Wine Vinegar                  1 ts Honey
 
  Combine Lettuce, Spinach Leaves & Radishes in A Large Bowl.  Toss Well.
   Combine Vinegar, Oil, Water, Mustard & Honey. Stir Well.  Drizzle Over
  Salad.  Toss Well.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Spinach-Grapefruit Salad
 Categories: Salads
      Yield: 8 servings
 
      1 lb Fresh Spinach                       2 c  Peeled, Cubed Ripe Papaya
      1 sm Head Radicchio, Separated           2 lg Pink Grapefruit, Peeled
           Into Leaves                              & Sectioned
      2 tb Lemon Juice                         2 md Oranges,
      2 tb Vegetable Oil                            Peeled & Sectioned
      1 ts Sugar  1/2 t. Pepper              1/2 md Onion Thin Onion Rings
    1/4 ts Paprika, 1/8 t. Red Pepper     
 
  Remove Stems From Spinach.  Wash & Pat Dry On Paper Towels.  Tear Into
  Bite-Size Pieces.  Combine Spinach & Radicchio in A Large Bowl. Toss Well.
      Combine Lemon Juice, Oil, Sugar, Pepper, Paprika, Salt & Red Pepper in
  A Jar.  Cover Tightly & Shake Vigorously.
      Add To Spinach Mixture, Tossing Gently.  Add Papaya, Orange & Onion.
  Toss Gently.
    (Fat 3.8.  Chol. 0.)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Beet-Orange-Apple Salad
 Categories: Salads
      Yield: 4 servings
 
  1 1/2 lb Fresh Beets With Greens             1 tb Raspberry Vinegar
           (About 1 Bunch)                   1/2 ts Sugar
      1 lg Orange                            1/4 ts Salt
      2    Unpeeled Granny Smith               1 cl Garlic Minced
           Apples Thinly Sliced                2 tb Unsalted Sunflower Seeds
      1 tb Olive Oil                                Toasted
 
  Coarsely Shred Beet Greens To Measure 2 C. Set Aside.  Leave Root & 1 Inch
  Of Stem On 2 Beets, Reserving Remaining Beets For Another Time. Scrub With
  A Brush & Set Aside.  Place Beets in A Small Saucepan & Add Water To Cover
  & Bring To A Boil.  Cover, Reduce Heat & Simmer 20 Min. OR Until Tender.
  Drain & Let Cool.  Trim Off Beet Stems & Roots & Rub Off Skins. Cut Each
  Beet Into 8 Wedges. Set Aside.
    Peel & Section Orange Over A Medium Bowl, Reserving Juice & Membranes;
  Set Sections Aside. Squeeze Membranes Over Bowl To Extract Juice. Discard
  Membranes.  Add Orange Sections, Beets & Apples. Toss Gently & Set Aside.
    Combine Oil, Vinegar, Sugar, Salt & Garlic in A Jar. Cover & Pour Over
  Beet Mixture.  Toss Well. Arrange 1/2 C. Shredded Beet Greens On Each Of 4
  Salad Plates. Top With Beet Mixture; Sprinkle With Sunflower Seeds. Serve
  At Room Temperature OR Chilled.
   (Fat 6, Chol. 0)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Bulgur Salad With Apples & Grapes
 Categories: Salads
      Yield: 6 servings
 
    1/2 c  Bulgur (Health Food Store)          1    Celery Stalk
    1/2 c  Boiling Water                       1 lg Red Apple Cored & Diced
      2 tb Apple Juice                       1/2    Carrot Grated
      2 tb Lemon Juice                         1 tb Minced Italian Parsley
    1/8 ts Finely Grated Lemon Rind            1 c  Red Seedless Grapes
 
  Place The Bulgur, Water, Apple & Lemon Juices & Lemon Rind in A Small Bowl;
  Cover & Allow To Soak Until The Liquid Is Absorbed, Between 30 Min. & 1
  Hour. Halve The Celery Stalk, Then Cut Wider Half in Two Lengthwise. Cut
  The Celery Into Thin Slices On The Diagonal. Place The Bulgur, Celery,
  Diced Apple, Grated Carrot, Grapes & Parsley in A Serving Bowl And Toss
  Until Combined.  Chill If Desired Before Serving. (0.5 Grams Fat, 4 Percent
  Cal. From Fat.)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Citrus & Fennel Salad
 Categories: Salads
      Yield: 8 servings
 
  1 1/4 lb Fresh Fennel                             Peeled & Cut Crosswise
      1 ts Grated Orange Rind                       Into 8 Slices
    1/4 ts Salt                                2    Pink Grapefruit, Each
    1/8 ts Pepper                                   Peeled & Cut Crosswise
    1/4 ts Fennel Seeds Crushed                     Into 4 Slices
    1/4 c  Unsweetened Orange Juice            1 sm Purple Onion Sliced Rings
      1 tb Olive Oil                           1 sm Head Radicchio
      1    Seedless Oranges, Each         
 
  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) v8.00
 
      Title: Curried Apple-Walnut Salad
 Categories: Salads
      Yield: 12 servings
 
      2 md Red Delicious Apples              1/2 ts Salt, 1/4 t. Pepper
      1 md Granny Smith Apple                1/2 ts Curry Powder
    1/3 c  + 2 T. Lemon Juice                1/4 c  Water
           Divided                             1 tb Vegetable Oil
      2 c  Diced Celery With Leaves                 Boston Lettuce Leaves
      2 tb Chopped Walnuts                
 
  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) v8.00
 
      Title: Pear & Parsnip Salad
 Categories: Salads
      Yield: 6 servings
 
      3 c  Diced Parsnips                           Honey-Yogurt Dressing
           (1 1/2 Lbs.)                        3 md Size Firm, Ripe Pears
      2 c  Water                               1 tb Lemon Juice
      3 tb Thinly Sliced Green Onions               Ground Black Pepper (Opt)
 
  Combine Parsnips & 2 C. Water in A Small Saucepan; Bring To A Boil. Cover &
  Reduce Heat & Heat 5 Min.  Drain & Rinse Under Cold Water. Drain
  Well.Combine Parsnips, Green Onions & 1/4 C. Plus 2 T. Honey- Yogurt
  Dressing in A Medium Bowl. Stir Well.  Cover & Chill. Cut Pears in Half
  Lengthwise; Core & Cut Lengthwise Into Thin Slice, Keeping Slices Intact.
  Brush Cut Sides With Lemon Juice. Place 1 Cut Pear Half On Each Of 6
  Plates, Separating Slices To Form A Fan.  Top Each With 1/2 C. Parnsip
  Mixture & 1 T. Remaining Honey-Yogurt Dressing. Sprinkle With Pepper If
  Desired.
    (Fat 1.1, Chol. 1.)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Brady's Coleslaw
 Categories: Salads
      Yield: 6 servings
 
    1/4 c  Currants                          1/2 lg Pepper
    1/4 c  Low Cal. Mayonnaise               1/4 c  Cider Vinegar
    1/4 ts Celery Seeds                        4 ts Low Cal. Mayonnaise
    1/8 ts Pepper                              1 tb Minced Onion
      4 c  Shredded Green Cabbage              2 ts Lemon Juice
           (About 10 Oz.)                      2 ts Sugar
    1/2 c  Shredded Carrot (1 Medium)        1/4 ts Celery Seed
    1/2 c  Finely Slivered Green             1/8 ts Salt
           Pepper                                   Pepper To Taste
 
  1. in A Small Bowl Combine Cabbage, Carrot & Green Pepper.2. in A Small
  Bowl, Combine Vinegar, Mayonnaise, Minced Onion, Lemon Juice, Sugar, Celery
  Seed, Salt (If Desired) & Pepper.Mixing Them Well & Pour Dressing Over
  Cabbage Mixture.  Toss The Slaw And Chill It For At Least 2 Hours, Tossing
  It Again Just Before Serving.
     Dressing Is Excellent With Other Salads.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Calabacita Salad
 Categories: Salads
      Yield: 8 servings
 
      4    Ears Corn Cut From Cob                   Onions
    1/4 c  Water                               2 tb Chopped Green Chiles
      4 sm Zucchini (About 1 Lb.)            1/4 c  Lime Juice
    1/2 c  Chopped Red Bell Pepper             2 tb Vegetable Oil
    1/3 c  Finely Chopped Green              1/2 ts 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. Toos Gently To Combine. Cover And
  Chill Several Hours.
    (Fat 3.9. Chol. 0.)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chinese Cabbage & Cilantro Slaw
 Categories: Salads
      Yield: 6 servings
 
      1 lb Chinese Cabbage                   1/4 c  Lime Juice
           Finely Shredded                     2 tb Vegetable Oil
    3/4 c  Thinkly Sliced Red Pepper         1/8 ts Salt
      2 tb Finely Chopped Green Onions       1/8 ts Red Pepper Flakes
      2 tb Finely Chopped Fresh                1 cl Garlic Sliced
           Cilantro                       
 
  Combine Cabbage, Red Pepper, Green Onions & Cilantro in A Large Bowl. Toss
  & 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) v8.00
 
      Title: Dilled Cucumber Salad
 Categories: Salads
      Yield: 4 servings
 
      8 oz Plain Low Fat Yogurt                2 tb Finely Chopped Green Onions
      2 sm Cucumbers, Peeled, Seeded         1/4 ts White Pepper
           And Shredded                        2 tb Minced Fresh Dill
 
  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) v8.00
 
      Title: Dilled Potato-Apple Salad
 Categories: Salads
      Yield: 4 servings
 
      4 sm Red Potatoes (About                 1 md Unpeeled Red Apple
           1/2 Lb.)                                 Cut Into Thin Slices
      2 c  + 1 T. Water Divided                3 tb White Wine Vinegar
    1/2 c  (1/2 in. Pieces) Diagonal           1 tb Vegetable Oil
           Cut Snow Peas                       1 ts Dillweed
    1/2 c  Chopped Celery                    1/2 ts Sugar
      2 tb Thinly Sliced Green Onions     
 
  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) v8.00
 
      Title: Hot Shoestring Potato Salad
 Categories: Salads, Oriental
      Yield: 4 servings
 
      1 lb Medium Russet Potatoes,                  Onions
           Cut Into Julienne Strips            1 tb Rice Wine Vinegar
    1/2 c  Chopped Red Bell Pepper             2 ts Hoisin Sauce
    1/4 c  Finely Chopped Green                1 ts Sesame Seeds, Toasted
 
  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) v8.00
 
      Title: Oriental Vegetable Salad
 Categories: Salads, Oriental
      Yield: 8 servings
 
      1 cn (20 Oz.) Unsweetened            1 1/4 c  Diagonally Sliced
           Pineapple Chunks Undrained               Carrots
      2 tb White Wine Vinegar              1 1/2 ts Sesame Seeds
      2 tb Low Sodium Soy Sauce                1 bn Watercress
      1 ts Sesame Oil                          2 md Size Red Bell Peppers
    1/2 ts Minced Gingerroot                        Cut Into 1/2 in. Strips
    1/2 lb Snow Peas Trimmed              
 
  Drain Pineapple, Reserving 1/4 C. Juice; Set Pineapple Aside. Combine
  Reserved Juice, Vinegar, Soy Sauce, Oil, & Gingerroot in A Small Bowl. Stir
  Well, Cover & Chill.
   Place Snow Peas in A Steamer Over Boiling Water. Cover & Steam 1 Min. OR
  Until Crisp-Tender. Rinse With Cold Water, Drain & Set Aside.
   Place Carrots in Steamer Over Boiling Water.  Cover & Steam 3 Min. Rinse
  With Cold Water; Drain & Set Aside.
   Line A Large Serving Platter With Watercress.  Arrange Pinapple, Snow
  Peas, Carrots & Bell Peppers Attractively Over Watercress. Cover & Chill.
  To Serve Pour Vinegar Mixture Over Salad; Sprinkle With Sesame Seeds. (Fat
  1.3 Grams.)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Snow Pea & Pear Salad
 Categories: Salads, Oriental
      Yield: 4 servings
 
    1/4 c  Plain Yogurt                        8    Radicchio Leaves
      2 tb Pineapple Juice                     3    Green Onions, Thinly Sliced
    1/2 ts Sugar                               2 tb Chopped Walnuts Toasted
      1 lg Firm, Ripe Pear                    20    Snow Peas Divided
      1 ts Lime Juice                     
 
  Combine Yogurt, Pineapple Juice & Sugar in A Bowl. Stir Well & Set Aside.
  Cook Snow Peas in A Small Amount Of Boiling Water 15 Seconds. Drain Well.
   Cut The Pear in Half Lengthwise, Core & Cut Lengthwise Into Thin Slices.
  Brush With Lime Juice.  Arrange Snow Peas & Pears On Each Of 4 Radicchio
  Lined Salad Plates.  Drizzle Each With 1 1/2 T. Yogurt Mixture. Sprinkle
  With Green Onions & Walnuts.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Spinach-Radiccho Salad
 Categories: Salads
      Yield: 4 servings
 
    1/4 lb Radicchio, Washed                 1/4 c  Red Wine Vinegar
    1/2 lb Fresh Spinach Washed &              2 tb Lemon Juice
           Torn                                1 tb + 1 1/2 t. Olive Oil
    1/2 c  Thinly Sliced Mushrooms           1/4 ts Freshly Ground Pepper
      1    Sweet Red Pepper Thinly             1 tb + 1 t. Grated Parmesan
           Sliced                                   Cheese
      8    Pitted Black Olives, Sliced    
 
  Combine Radicchio, Spinach, Mushrooms, Red Pepper & Olives in Individual
  Salad Bowls.  Cover & Chill Until Serving Time. Combine Vinegar, Lemon
  Juice, Olive Oil & Pepper in A Glass Jar; Cover & Shake Vigorously. Pour
  Mixture Evenly Over Salads. Sprinkle Each Salad With 1 t. Parmesan Cheese
  Before Serving.
    Fat 7.6.  Chol. 1.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Winter Vegetable Salad
 Categories: Salads
      Yield: 8 servings
 
    1/2 lb Fresh Kale                        1/2 c  Plain Low Fat Yogurt
      4 md Leeks (About 1 Lb.)                 2 cl Garlic Minced
    1/2 lb Carrots, Diagonally               1/2 ts Salt
           Sliced                            1/4 ts Pepper
    1/3 c  Thinly Sliced Green Onion           2 tb Red Wine Vinegar
 
  Remove Stems From Kale & Wash; Pat Dry On Paper Towels. Set Aside. Remove
  Roots, Tough Outer Leaves & Tops From Leeks.  Split Leeks in Half
  Lengthwise.  Place Leeks in A  Small Dutch Oven & Cook, Covered, in A Small
  Amount Of Boiling Water About 5 Min. OR Till Tender. Remove With A Slotted
  Spoon; Cut Leeks Into Julienne Strips & Set Aside. Return Liquid To A Boil;
  Add Carrots.  Cover & Cook 1 Min; Remove With A Slotted Spoon. Add Kale,
  Cover & Cook 1 Min. Drain. Line A Serving Platter With Cooked Kale. Arrange
  Leeks & Carrots in Individual Servings On Top Of Kale. Cover & Chill.
  Combine Green Onions, Yogurt, Garlic, Salt, Pepper & Vinegar in A Small
  Bowl.  Stir Well. Cover & Chil.  Serve Yogurt With Salad.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Oriental Chicken Salad
 Categories: Oriental, Salads, Meats
      Yield: 8 servings
 
      1    (4 1/2 Lb. ) Fryer              1 1/2 tb Low Sodium Soy Sauce
      1 c  Sliced Gingerroot                   1 tb Lime Juice
      3    Stalks Celery, Diagonally           1 cl Garlic Minced
           Sliced                              6    Green Onions Sliced
      4 oz Uncooked Rice Noodles             1/2 c  Sliced Radishes
      2 tb Vegetable Oil                       3    Carrots Diagonally Sliced
 
  Remove Giblets & Neck Fromm Chicken. Rinse Chicken; Pat Dry. Make Several
  Slits in Skin Of The Chicken & Insert Gingerroot Slices. Place Chicken in A
  Dutch Oven & Cover With Water.  Bring To A Boil, Reduce Heat & Simmer 50
  Min. OR Until Chicken Is Tender.  Remove Chicken From Broth, Reserving
  Broth; Let Chicken Cool.  Discard Gingerroot Slices. Skin & Bone Chicken &
  Cut Into 1/2 Inch Pieces. Set Asode. Bring Reserved Chicken Broth To A
  Boil; Add Celery & Carrots & Cook Over High Heat 45 Seconds. Drain
  Vegetables Well & Rinse Immediately Under Cold Water. Drain Well Again.
  Cook Rice Noodles According To Package Directions.  Drain Well.
  
     Combine Oil, Soysauce, Lime Juice,& Garlic.  Add To Reserved Chicken,
  Celery, Carrots, Green Onions & Radishes, Tossing Gently.
     Spoon Rice Noodles Onto A Serving Platter.  Arrange Chicken Mixture in
  Center.  Chill Until Ready To Serve.
     About 245 Cal. Per 1 C. Chicken Mixture & 1/4 C. Rice Noodles. (Fat 8.9.
  Chol. 57.)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Tarragon Chicken Salad
 Categories: Salads, Meats
      Yield: 8 servings
 
      1    (4 1/2 Lb. ) Fryer                  2 c  Water
    1/2 c  Dry White Wine OR                 3/4 lb Small New Potatoes
           Vermouth                                 Quartered
      2 tb Minced Shallots                     1 lb Fresh Green Beans
      1 tb Chopped Fresh Tarragon              1 tb Safflower OR Other
           OR 1 t. Dried Tarragon                   Vegetable Oil
           Crushed                           1/8 ts Salt
    1/8 ts Salt                              1/8 ts Pepper
    1/8 ts Pepper                            1/2 sm Purple Onion Cut Into
  1 1/2 c  Plain Yogurt                             Thin Strips
 
  Remove Giblets & Neck From Chicken.  Rinse Chicken & Pat Dry. Place Chicken
  in A Large Cooking Bag. Seal Bag According To Package Directions. Cut Slits
  in Top Of Bag. Place Chicken & Bag in A 13 X 9 X 2 Inch Baking Pan. Bake At
  350 Degrees For 2 Hours OR Untildrumsticks Move Easily. Remove From Bag &
  Let Cool.  Skin & Bone Chicken; Cut Into 1/2 in. Pieces. Cover & Chill.
  Combine Wine, Shallots, Tarragon, 1/8 t. Salt & 1/8 t. Pepper in A Small
  Saucepan; Cook Over Medium Heat Until All Liquid Is Absorbed. Combine Herb
  Mixture & Yogrut in A Medium Bowl.  Cover & Chill Several Hours. Bring 2
  Cups Water To A Boil in A Medium Saucepan.  Add Potatoes; Cover, Reduce
  Heat & Simmer 5 Min. OR Until Tender.  Remove Potatoes From Liquid,
  Reserving Liquid.  Set Potatoes Aside. Wash Beans, Trim Ends & Cut in Half.
  Return Reserved Liquid To A Bowl. Add Beans, Cover, Reduce Heat & Simmer 5
  Min. OR Until Crisp- Tender. Drain. Combine Reserved Potatoes & Beans; Add
  Oil, 1/8 t. Salt & 1/8 t. Pepper, Tossing Gently. Cover & Chill. Combine
  Reserved Chicken, Yogurt Mixture & Purple Onion.  Spoon Into Center Of A
  Serving Platter.  Arrange Potatoes & Green Beans Around Chicken Mixture.
  About 280 Cal. Per 2/3 C. Chicken Mixture & 1/2 C. Vegetables. (Fat 9.6.
  Chol. 88.)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Crab Salad
 Categories: Salads, Seafood
      Yield: 4 servings
 
      8 oz Frozen Crab Meat                  1/4 c  Sliced Green Onion
           Defrosted                         1/2 c  Sliced Water Chestnuts
      5 oz Fozen Cut Asparagus,                     Lettuce Leaves
           Defrosted                                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.
   (Makes 2 1/2 Cups, Each Serving 1/2 C.)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Crunchy Tuna Salad
 Categories: Salads, Seafood
      Yield: 2 servings
 
      1 cn (6 1/2 Oz.) Can Solid             1/2 c  Shredded Carrots
           White Tuna Packed in Water,       1/4 c  Sliced Green Onions
           Drained & Flaked                  1/4 c  Low Cal. Mayonnaise
      1 cn (8 Oz.) Water Chestnuts             1 tb Dijon Mustard
           Drained & Chopped                   1 ts Soy Sauce
      1 c  Chopped Celery                    1/4 ts 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) v8.00
 
      Title: Everyday Salad Dressing
 Categories: Dressings
      Yield: 1 servings
 
    1/2 c  Rice Vinegar                        1    Garlic Clove Minced
      2 tb Vegetable Oil OR Olive Oil        1/4 ts Dillweed OR Basil
      1 tb Soy Sauce                         1/8 ts Pepper
      1 tb Water                                    Low Calorie Sweetener To
    1/2 ts Dijon Mustard                            Taste
 
  In Medium Jar With Lid, Combine All Ingredients.  Shake Vigorously Until
  Well Blended.  Store in Refrigerator Until Ready To Use. Makes 3/4 Cup.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Honey-Yogurt Dressing
 Categories: Dressings
      Yield: 1 servings
 
    1/4 c  Firm Tofu Drained                 1/2 ts Ground Cumin
      2 tb Lemon Juice                       1/4 ts Salt
      2 tb Honey                             1/4 c  Plain Yogurt
 
  Combine All Ingredients Except Yogurt in Food Processor. Cover & Process
  Until Smooth.  Place in A Bowl.  Add Yogurt, Stirring Well. Cover & Chill.
   (Fat 0.3, Chol. 0)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Crimson Slaw
 Categories: Salads
      Yield: 6 servings
 
    1/4 c  Vegetable Oil                       1 c  Chopped Cauliflower
    1/4 c  Tarragon OR White Wine              1 c  Shredded Carrot
           Vinegar                             1 c  Shredded Red Cabbage
      1 tb Lemon Juice, 1/2 t. Pepper        1/4 c  Chopped Green Pepper
      1 ts Sugar, 1 t. Dried Dillweed        1/4 c  Chopped Fresh Parsley
      1 ts Dried Basil, 1 t. Tarragon        1/4 c  Chopped Green Onions
 
  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) v8.00
 
      Title: Bean Burritos
 Categories: Mexican, Vegetarian
      Yield: 4 servings
 
      1 cn (16 Oz.) Light Red Kidney         1/8 ts White Pepper
           Beans Drained                     1/2 c  Frozen Whole Kernel Corn,
      1 ts Vegetable Oil                            Thawed & Drained
    1/2 c  Chopped Onion                       4    (8 Inch) Flour Tortillas
    1/2 c  Diced Red OR Green Pepper         3/4 c  (3 Oz.) Shredded
      1 cl Garlic Minced                            Cheddar Cheese
    3/4 ts Ground Cumin                        1 c  Commercial Medium Salsa
    1/2 ts Ground Coriander               
 
  Place Kidney Beans in A Medium Bowl.  Mash To Desired Consistency. Coat A
  Small Nonstick Skillet With Cooking Spray.  Add Oil & Place Over Medium
  Heat Until Hot.  Add Onion, Red Bell Pepper & Garlic & Saute 5 Min. OR
  Until Onion Is Tender.  Stir in Cumin, Coriander & White Pepper. Cook 1
  Min, And Remove From Heat.  Add Onion Mixture & Corn To Beans. Stir Well.
   Divide Bean Mixture Evenly Among Tortillas, Spreading To Edges. Sprinkle 3
  T. Cheese Down Center Of Each Tortilla.  Roll Up; Place Seam Side Down On A
  Baking Sheet.  Bake At 425 For 5 Min. OR Until Thoroughly Heated. Spoon
  Salsa Over Burritos.  Serve Warm.
   (About 353 Cal. Per Burrito And 1/4 C. Salsa. Fat 12.1, Chol. 22)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Spicy Hot Black Beans & Tomatoes
 Categories: Vegetables, Side dish
      Yield: 8 servings
 
           Cooking Spray                       2 cn (15 Oz.) Cans Black Beans
      1 ts Olive Oil                                & Drained
      3 cl Garlic Minced                     1/2 ts Ground Red Pepper
      2 cn (14 1/2 Oz.) No Salt              1/4 ts Fresh Cilantro
           Whole Tomatoes Drained                   Chopped Fresh Cilantro
           & Chopped                                (Opt.)
 
  Coat A Large Nonstick Skillet With Cooking Spray.  Add Olive Oil & Place
  Over Medium Heat Until Hot.  Add Garlic.  Saute Until Tender. Add Chopped
  Tomatoes; Reduce Heat & Cook Uncovered 6 Min. OR Until Mixture Is Slightly
  Thickened.  Stir in Beans, Red Pepper & Cilantro. Cover & Cook 5 Min. OR
  Until Thoroughly Heated.  Garnish With Fresh Cilantro If Desired. Serve
  Over Rice.
   (Fat 1 G.)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Basil Broccoli Terrine
 Categories: Vegetables, Side dish
      Yield: 8 servings
 
  4 1/2 c  Coarsely Chopped                    2 ts Lemon Juice
           Fresh Broccoli                    1/2 ts Dried Basil
    1/2 c  Water                             1/4 ts Salt
      4    Egg Whites                        1/8 ts Pepper
      2    Egg Yolks                          12    Cherry Tomatoes Halved
      1 tb Grated Parmesan                          Fresh Basil Leaves (Opt)
 
  Combine Broccoli & Water in A Heavy Saucepan; Bring To A Boil. Cover,
  Reduce Heat To Medium & Cook 10 Min. OR Until Tender. Drain & Rinse Under
  Cold Water; Drain Again.  Combine Broccoli, Egg Whites, Egg Yolks,
  Parmesan, Lemon Juice, Basil, Salt & Pepper in Processor & Process 3 Min.
  OR Until Smooth. Line A 7 1/2 X 3 X 2 in. Loafpan With Foil, Allowing Foil
  To Extend 3 in. Beyond Sides Of Pan. Coat Foil With Cooking Spray. Pour
  Broccoli Mixture Into Prepared Pan; Carefully Folding Foil Loosely Over
  Broccoli Mixture To Cover.  Place Loafpan in A 12 X 8 X2 in. Baking Dish;
  Pour Hot Water Into Baking Dish To A Depth Of 1 in. Bake At 350 F. For 1
  Hour OR Until Edges Are Firm & Center Is Set. Remove Loafpan From Water;
  Let Cool On A Wire Rack 15 Min. Loosen Edges Of Terrine With A Sharp Knife;
  Invert On A Serving Platter. Smooth Edges If Necessary & Chill. Cut Terrine
  Into 16 Slices; Arrange 2 Slices On Each Of 8 Individual Serving Plates.
  Granish With Cherry Tomato Halves & Basil Leaves.
   (Fat 3.2.  Chol. 137.)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cabbage Strudel
 Categories: Vegetables, Side dish
      Yield: 7 servings
 
      4 c  Finely Chopped Green              1/4 c  + 2 T. Low Fat Sour Cream
           Cabbage                             1 ts Prepared Mustard
    1/4 c  Chopped Onion                       8    Sheets Frozen Phyllo
  1 1/2 c  Peeled, Chopped Apples                   Pastry Thawed
    1/3 c  Chopped Pitted Dates                1 ts Melted Margarine
 
  Coat A Large Nonstick Skillet With Cooking Spray.  Place Over Mediumheat
  Until Hot.  Add Cabbage & Onion; Cover & Cook 5 Min.
   Combine Cabbage Mixture, Apples & Dates in A Large Bowl.  Combine Sour
  Cream & Mustard; Stir Well.  Add To Cabbage Mixture; Stir Well & Set Aside.
   Working With 1 Phyllo Sheet At A Time, Spray Each Sheet With Cooking
  Spray; Placing One On Top Of The Other.  Spoon Cabbage Mixture Lengthwise
  Down One-Third Of Phyllo Stack, Leaving A 1 Inch Borderon Longest Side & A
  3/4 Inch Border On Shorter Sides. Starting With The Longest Side, Roll Up
  Jellyroll Fashion, & Place, Seam Side Down, Diagonally On A 15 X 10 X 2
  Inch Jellyroll Pan Coated With Cooking Spray; Tuck Ends Under. Brush With
  Margarine. Diagonally Cut 1/4 Inch Deep Slashes About 2 Inches Apart Across
  Top.  Bake At 400 F. For 45 Min.  Let Stand 10 Min. Before Serving. Good
  Served With Pork.
   (Fat 3.6.  Chol. 5.)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Glazed Carrots
 Categories: Vegetables
      Yield: 8 servings
 
      5 c  Sliced Carrots                    1/4 ts Salt
    1/3 c  Water                             1/8 ts Pepper
      1 tb Cornstarch                          1 tb + 1 t. Margarine
    1/4 c  Unsweetened Orange Juice            2 ts Chopped Fresh Parsley
 
  Combine Carrots & Water in A Large Saucepan; Cover & Cook Over Medium Heat
  20 Min. OR Until Crisp-Tender. Drain, Reserving Liquid; Add Enough Water To
  Liquid To Measure 3 T. Set Carrots Aside. Combine Carrot Liquid,
  Cornstarch, Orange Juice, Salt, Pepper & Margarine in Large Saucepan. Bring
  To A Boil Over Medium Heat, Stirring Constantly; Cook 1 Min. OR Until
  Thickened.  Add Carrots, Cook 1 Min, Stirring Well. Spoon Onto Serving
  Plates.  Sprinkle With Parsley.
   (Fat 2.  Chol. 0.)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Broiled Eggplant Parmigiana
 Categories: Italian, Vegetables
      Yield: 6 servings
 
      1 ts Olive Oil                           1    Bay Leaf
  1 1/2 c  Minced Onions                     1/4 ts Salt
      2 cl Garlic Minced                       1    (3/4 Lb.) Unpeeled Eggplant
      3 md Unpeeled Tomatoes (About                 Cut Into 12 (1/2 in.)
           1 1/2 Lb.) Quartered                     Slices
    1/2 ts Oregano                             1    Egg White Slightly Beaten
    1/2 c  Dry Breadcrumbs                   1/2 c  Grated Parmesan
    1/8 ts Pepper                         
 
   Coat A Large Nonstick Skillet With Cooking Spray; Add Oil & Place Over
  Medium-High Heat Until Hot.  Add Onions & Garlic; Saute 5 Min. OR Until
  Tender.  Add Tomatoes, Oregano, Salt, Pepper & Bay Leaf. Cover & Cook About
  25 Min. OR Until Tomatoes Are Tender.  Remove From Heat. Discard Bay Leaf.
  Put Tomato Mixture in Processor With Knife Blade. Process Until Smooth. Put
  Into A 12 X 8 X2 in. Baking Dish.
   Dip Eggplant Slices in Egg Whites, Dredge in Breadcrumbs. Place On Rack Of
  A Broiler Pan Coated With Cooking Spray; Broil 4 Inches From Heat About 3
  Min. On Each Side.  Arrange Eggplant Slices On Tomato Mixture; Bake At 450
  For 10 Min.  Sprinkle With Cheese & Bake An Additional 5 Min. OR Until
  Lightly Browned.
   (Fat 3.5. Chol. 6.)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Greek Potato Salad
 Categories: Ethnic, Vegetables
      Yield: 6 servings
 
  1 1/2 lb Round Red OR White                1/4 c  Plain Low Fat Yogurt
           Potatoes                            2 tb Crumbled Feta Cheese
      5 c  Water                             1/4 ts Dried Oregano,
           Purple Onion Rings                1/8 ts Dried Rosemary Crushed
    1/2 c  Coarsely Chopped Cucumber         1/8 ts Pepper
      5    Cherry Tomatoes, Halved             4    Ripe Olives
      1 sm Clove Garlic                        1 tb Chopped Fresh Parsley
 
  Combine Potatoes & 5 C. Water in A Large Saucepan; Bring To A Boil. Cover,
  Reduce Heat & Simmer 15 Min. OR Till Tender. Drain Potatoes & Chill. Cut
  Potatoes Into 3/4 in. Cubes. Combine Potatoes, Cucumber,& Tomatoes in A
  Large Bowl. Set Aside.Drop Garlic Through Chute in Processor With Processor
  Running. Process About 3 Sec. OR Until Garlic Is Finely Chopped. Add Yogurt
  &Feta Cheese, Oregano & Rosemary. Process Until Smooth. Add Yogurt Mixture
  To Reserved Potato Mixture; Toss Gently To Coat. Garnish With Parsley,
  Olives & Onion Rings If Desired.  Cover & Chill Thoroughly. (Fat 1.3. Chol.
  5.)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Grilled Lemon Potatoes
 Categories: Vegetables, Side dish
      Yield: 4 servings
 
      2 md Russet Potatoes Halved          1 1/2 ts Reduced Sodium Lemon-
           Lengthwise                               Pepper Seasoning
    1/2 c  Low Cal. Margarine, Melted        1/8 ts Garlic Powder
      2 tb Lemon Juice                    
 
  Deeply Score Cut Sides Of Potatoes, Using A Sharp Knife.  Cover Skinside
  With Foil. Combine Remaining Ingredients; Brush Cut Sides With Margarine
  Mixture. Grill Potatoes, Cut Side Up, 5 To 6 Inches From Medium Coals 40
  Min, Basting With Margarine Mixture Every 10 Min. Turn Potatoes & Grill 10
  Min.  Turn Potatoes & Baste With Remainingmargarine Mixture. Grill 10 Min.
   (Fat 7.4. Chol. 0.)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Herbed Potato Patties
 Categories: Vegetables
      Yield: 8 servings
 
      1 lb Round OR Long White               1/2 ts Dried Thyme
           Potatoes                          1/4 ts Salt
      3 c  Water                             1/8 ts Garlic Powder
    1/4 c  Low Fat Cottage Cheese              1 sm Onion Grated
      1 tb Minced Fresh Parsley                2    Egg Whites Mixed Thoroughly
    1/2 ts Rubbed Sage                       1/2 c  Wheat Germ
    1/2 ts Dried Rosemary                 
 
  Combine Potatoes & 3 C. Water in A Large Saucepan, Bring To A Boil. Cover &
  Reduce Heat & Simmer 15 Min. OR Until Tender.  Drain Potatoes,Allowing To
  Cool To Touch.  Peel Potatoes; Mash Pulp & Cottage Cheesein A Medium Bowl.
  Add Parsley, Sage, Rosemary, Thyme, Salt, Garlic Powder, Onion & Egg
  Whites. Stir Until Well Contained. Place Wheat Germ in A Shallow Dish. Drop
  A Scant 1/3 Cupful Of Potato Mixture Onto Wheat Germ. Gently Coat Potato
  Mixture With Wheat Germ & Place On A Baking Sheet Coated With Cooking
  Spray.  Pat Potato Mixture To 1/2 Inch Thickness. Repeat Procedure With
  Remainingpotato Mixture To Make An Additional 7.  Bake At 350 F. For 15
  Min.  Turn Patties Over; Bake An Additional 15 Min. OR Till Golden
  Brown.Serve Immediately.     (Fat 1.8.  Chol. 35.)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Roasted Potato Wedges
 Categories: Vegetables
      Yield: 6 servings
 
      3 md Unpeeled Baking Potatoes          1/2 ts Salt
           (About 1 3/4 Lb.)                 1/4 ts Pepper
      1 tb + 1 t. Olive Oil                  1/2 ts Dried Rosemary
 
  Scrub Potatoes; Cut Each Lengthwise Into 6 Wedges. Place in Bowl. Cover
  With Cold Water. Let Stand 30 Min.  Drain.  Pat Wedges Dry With Paper
  Towels. Toss Wedges With Olive Oil. Place Skin Side Down On A Baking Sheet
  Coated With Cooking Spray.  Combine Salt, Dried Rosemary & Pepper. Sprinkle
  Mixture Evenly Over Wedges.  Bake At 400 For About 1 Hour OR Until Wedges
  Are Tender & Browned.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Acorn Squash Rings
 Categories: Vegetables
      Yield: 12 servings
 
      2 md Acorn Squash                             Equal.
    1/2 c  Unsweetened Orange Juice            2 tb Light Corn Syrup
    1/4 c  Firmly Packed Brown Sugar           2 tb Oleo
           OR Brown Sugar Twin To              1 ts Grated Lemon Rind
 
  Cut Each Squash Crosswise Into 6 (1/4 Inch Thick) Slices.  Discard Seeds &
  Membrane.  Arrange Slices in A 13 X 9 X2 Inch Baking Dish Coated With
  Cooking Spray.  Pour Orange Juice Over Squash & Bake At 350 For 30 Min.
   Combine Brown Sugar, Corn Syrup, Oleo & Lemon Rind in A Small Non-
  Aluminum Saucepan.  Bring To A Boil; Reduce Heat & Simmer 2 To 3
  Min.,Stirring Constantly.  Brush Sugar Mixture On Squash & Bake,
  Uncovered,An Additional 15 Min. OR Until Tender, Basting Occasionally.
   (Fat 2. Chol. 0.)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Sweet 'N' Sour Squash Medley
 Categories: Vegetables
      Yield: 6 servings
 
      1 c  Firmly Packed Brown Sugar                Horizontally & Cut Into
      1 ts Mustard Seeds                            Wedges
      1    Stick Cinnamon                    1/4 lb Green Beans, Cut Into
      4    Whole Cloves                             1 in. Pieces
      1 c  White Wine Vinegar                  1 sm Zucchini Sliced
      3    Lemon Slices                        1 sm Yellow Squash, Halved
      1 md Tomato Cut Into Wedges                   Lengthwise & Sliced
      1 md Pattypan Squash, Sliced             1    Green Onion Chopped
 
  Combine Brown Sugar, Mustard Seeds, Cinnamon, Cloves, Vinegar & Lemon
  Slices in A Medium Nonaluminum Saucepan.  Bring To A Boil; Reduce Heat &
  Simmer 5 Min.  Add Remaining Ingredients & Simmer An Additional 2 Min.
  Remove From Heat; Cover & Let Cool To Room Temperature. Remove Whole Spices
  & Lemon; Drain.  Serve Immediately OR Store in An Airtight Container in The
  Refrigerator.
     (Fat 0.1.  Chol. O.)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Black Tie Tomatoes
 Categories: Vegetables
      Yield: 8 servings
 
    1/4 c  Plain Low Fat Yogurt                     Lettuce Leaves
      2 tb Low Cal. Mayonnaise                 1 tb + 1 t. Black Caviar,
    1/4 ts Onion Powder                             Rinsed And Drained
      4 sm Tomatoes, Halved Crosswise     
 
  Combine Yogurt & Mayonnaise & Onion Powder in Small Bowl. Mix Well. Cover
  And Chill At Least One Hour.
   Arrange Tomato Halves On Lettuce Lined Plates And Top Each With 1 t.
  Yogurt Mixture & 1/2 t. Caviar.
        (Fat 1.7. Chol 15.)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Basil-Vegetable Saute
 Categories: Vegetables
      Yield: 4 servings
 
      4    Green Onions, Cut Into 3            1 md Size Red Bell Pepper
           In. pieces                               Cut Into 1/4 in. Strips.
      1 md Zucchini, Cut Into 3 X 1/4          1 tb Vegetable Oil
           In. Strips                          1 cl Garlic Minched
      1 md Size Green Pepper, Cut              1 tb Finely Chopped Fresh Basil
           Into 1/4 in. Strips            
 
  Coat A Large Skillet With Cooking Spray; Add Oil.  Place Over Medium- High
  Heat Until Hot.  Add Garlic; Stir Fry 1 Min.  Add Reserved Vegetables; Stir
  Fry 2 Min.  Add Basil.  Cover & Reduce Heat.  Cook 2 Min. Serve
  Immediately.
     (Fat 3.8. Chol. 0.)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Brussel Sprouts
 Categories: Vegetables
      Yield: 2 servings
 
     12 md Size Fresh Brussel                  1 tb Margarine
           Sprouts                           1/8 ts White Pepper
 
  (Fat 5.9. Chol. 0.) Wash Brussel Sprouts & Discard Discolored Leaves. Cut
  Off Stem Ends & Slash Bottom Of Each Sprout With A Shallow X. Place Sprouts
  in A Small Amount Of Boiling Water; Cover, Reduce Heat & Simmer 10 Min. OR
  Until Tender.  Drain & Cool Slightly.  Slice in Half Vertically. Melt
  Margarine in A Small Saucepan.  Cook Over Medium Heat Until Browned. Pour
  Over Brussel Sprouts; Toss Gently To Coat. Sprinkle With Pepper.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Grilled Vegetable Packets
 Categories: Vegetables
      Yield: 4 servings
 
  1 1/2 c  Sliced Mushrooms                  1/2 ts Dried Basil
      1 c  Cauliflower Flowerets             1/4 ts Salt
      1 c  Broccoli Flowerets                1/4 ts Pepper
      1 c  Thinly Sliced Carrots               1 tb + 1 t. Low Calorie
      1 sm Onion Thinly Sliced                      Margarine Divided
 
  Combine Mushrooms, Cauliflower, Broccoli, Carrots & Onion in A Large Bowl;
  Sprinkle With Basil, Salt & Pepper.  Divide Vegetable Mixture Evenly Onto 4
  (18 Inch) Squares Of Foil.  Dot Each With 1 t. Margarine. Using The Pyramid
  Wrap Method, Bring The Four  Corners Of Foil Together in A Triangle Shape;
  Fold Open Edges Together in Loosely Locked Folds, Allowing For Heat
  Circulation & Expansion. Repeat Procedure For Other Packets. Grill
  Vegetables 5 To 6 Inches From Medium Coals 8 Min. OR Until Crisp-Tender.
   (Fat 2.8  Chol. 0.)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Grilled Vegetable Kabobs
 Categories: Vegetables
      Yield: 4 servings
 
    1/2 c  Low Cal. Italian Salad                   1 1/2 in. Pieces
           Dressing                            8 sm Boiling Onions
      1 ts Dried Basil                         8    Cherry Tomatoes
      1 tb Minced Fresh Parsley                8 md Size Mushrooms
      1 md Size Yellow Squash                  2 c  Hot Cooked Brown Rice
           (About 1 Lb.) Cut Into         
 
  Combine Salad Dressing, Basil & Parsley; Cover & Chill.  Alternate Squash,
  Onions, Tomatoes & Mushrooms On 8 Skewers.  Grill Kabobs Over Medium Coals
  15 Min. OR Until Vegetable Are Tender, Turning & Basting With Dressing
  Mixture Frequently.
   163 Cal. Per 2 Kabobs & 1/2 C. Rice.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Meatless Chili
 Categories: Chili, Vegetarian
      Yield: 8 servings
 
      2 c  Dried Kidney Beans                  2 tb Oil, 2 1/2 T. Flour
           (5-6 C. Cooked)                     2 tb Chili Powder
    2/3 c  Chopped Onion                       1 tb Ground Cumin
      1 cl Garlic Minced                     1/4 ts Garlic Powder
      1    Bay Leaf                          1/2 ts Salt
      1 cn (6 Oz.) Tomato Paste              1/8 ts Pepper
 
  1. Place Dried Beans in Water & Soak Overnight. Change Water. Add Water 3
  OR 4 Times The Volume Of Beans. Simmer For 3 Hours & Drain. 2. Combine
  Beans, 6 Cups Water, 1/3 C. Chopped Onion,  Minced Garlic, Bay Leaf &
  Tomato Paste & Simmer 2 Hours.3. Heat Oil in A Separate Pan, Gradually Stir
  in Flour, Chili Powder, Cumin, 1/3 C. Onion & Garlic Powder. Heat 5 Min.4.
  Stir Into Beans & Cook 1 Hour Until Beans Are Soft & Chili Is Thickened.5.
  Add Salt & Pepper.6. May Be Served Over Rice OR With Tortillas If Desired.
   (Fat 4.5  Chol. 0.)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Shoestring Jicama
 Categories: Vegetables, Mexican
      Yield: 4 servings
 
           Vegetable Cooking Spray                  In. Strips
      2 ts Vegetable Oil                       2 tb Chopped Red Bell Pepper
      1 cl Garlic Crushed                    1/8 ts Paprika
    3/4 lb Jicama Peeled, Thinly             1/8 ts Salt
           Sliced & Cut Into 2 X 1/4         1/8 ts Pepper
 
  Coat A Medium Skillet With Cooking Spray.  Add Oil.  Place Skillet Over
  Medium High Heat Until Hot.  Add Garlic, Jicama & Bell Pepper. Sprinkle
  With Paprika, Salt & Pepper.  Saute Mixture 5 Min., Stirring Constantly.
  Serve Immediately. (Fat 2.5 Chol. O.)
    (Looks & Tastes Like Hash Brown Potatoes.  Very Good.)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Stir Fried Vegetables
 Categories: Vegetables, Oriental, Stir fry
      Yield: 6 servings
 
      1 tb Low Sodium Soy Sauce                1 ts Vegetable Oil
      1 tb Oyster Sauce                      2/3 c  Chopped Green Onions
      1 ts Dry White Wine                      3 cl Garlic Minced
    1/2 tb Sesame OR Vegetable Oil             1 lg Carrot in Julienne Strips
    1/4 ts Pepper                              1 cn 8 Oz. Sliced Water Chestnut
      6    Dried Shiitake Mushrooms                 Drained
    1/2 c  Hot Water                         1/2 lb Fresh Snow Peas Trimmed
 
   Combine Soy Sauce, Oyster Sauce, White Wine, Sesame Oil & Pepper. Mix Well
  & Set Aside. Combine Mushrooms & Hot Water in A Small Bowl; Let Stand 15
  Min. Drain. Remove & Discard Stems. Thinly Slice Caps. Set Aside.
   Place Nonstick Skillet OR Wok Over Medium High Heat Until Hot.  Add Oil.
  Add Green Onions, Garlic & Carrot; Stir Fry 2 Min.  Add Reserved Mushrooms,
  Celery, Water Chestnuts & Snow Peas.  Stir Fry 2 To 3 Min. OR Until
  Vegetables Are Crisp-Tender.  Add Reserved Soy Sauce Mixture; Stir Fry 30
  Seconds. Serve Immediately.
     (Fat 1.4.  Chol. 4.0.)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Tofu Burgers
 Categories: Vegetarian
      Yield: 8 servings
 
      1    Onion Finely Chopped              1/2 c  Fine Dry Bread Crumbs
     24 oz Tofu, Crumbled & Cool               2 tb Worcestershire Sauce
      2 c  Water                             1/8 ts Pepper
 
  1. Saute Onion in Small Amount Of Water Until Tender & Transparent. Remove
  From Heat & Cool.2.  Mix Onion With Rest Of Ingredients & Form Into 8
  Patties.3.  Heat A Nonstick Skillet & Coat With Cooking Spray.4. Add 4
  Patties, Cover & Cook Over Low Heat, About 5 Min. Per Side.Repeat With
  Remaining Patties.
    (Fat 3.9.  Chol. 0. Per Patty.)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Tossed Snow Peas & Zucchini
 Categories: Vegetables
      Yield: 2 servings
 
    1/2 c  Fresh Snow Peas Cut Into            1 tb Minced Shallot
           1 Inch Diagonal Pieces          1 1/2 ts Red Wine Vinegar
      1 sm Zucchini, Thinly Sliced             1 ts Safflower 0R Vegetable Oil
      2    Cherry Tomatoes, Quartered        1/8 ts Pepper
      1 tb Pine Nuts Toasted              
 
  Place Peas in A Vegetable Steamer Over Hot Water.  Cover, Steam 2 Min. OR
  Until Crisp Tender. Drain & Rinse Under Cold Water. Combine Peas, Zucchini,
  Tomatoes & Pine Nuts in A Medium Bowl. Combine Shallot, Vinegar, Oil &
  Pepper; Mix Well With A Wire Whisk. Pour Over Vegetables & Toss Gently To
  Mix Well.  Cover & Chill Thoroughly.
   (Fat 6.  Chol. 0.)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Mystery Bread
 Categories: Breads
      Yield: 3 servings
 
      2 tb Dry Yeast OR 2 Pre-               1/2 ts Cinnamon
           Measured Packages                   1 ts Honey
    1/4 c  Nonfat Dry Milk                     1 ts Oleo + 1/2 t. For Bowl
      2 ts Aniseed Crushed                   1/2 c  Each Whole-Wheat Flour And
  5 1/2 c  Unbleached Flour                         Buckwheat Flour
    1/2 c  No Sugar Apple Juice              1/2 ts Unsalted Corn Oil
    3/4 c  Unsweetened Pinapple Juice               Margarine For Pans OR
  1 1/4 c  Water                                    Use Spray
      2 ts Freshly Grated Orange Rind     
 
  Preheat Oven  To 375 F. 5O Cal. Per 3/8 Inch Slice
    (Fat 0.5.  Chol. O.) 1. in A Large Mixing Bowl, Combine Yeast, Milk,
  Aniseed & 2 C. Unbleached Flour. 2. in A Saucepan, Combine Juices, Water,
  Orange Rind, Cinnamon, Honey & 1 T. Oil. Heat Until Warm. (105 To 115 F.)
  Pour Over Dry Ingredients. Beat With A Wooden Spoon For 1 Min. Cover With
  Plastic Wrap & Let Stand For 10 Min.  3.  Add Whole-Wheat Flour, Buckwheat
  Flour And All But 1/2 C. Of Balance Of Unbleached Flour, 1/2 Cup At A Time,
  Beating With Wooden Spoon After Each Addition. After Adding 4 1/2 C. Of
  Flour, Dough Will Become Difficult To Beat With Wooden Spoon. Scoop Up &
  Turn Onto Lightly Floured Board & Knead, Adding Balance Of Flour, If
  Necessry, To Make A Smooth & Elastic Dough. 4. Shape Dough Into Ball. Drop
  Into Lightly Oiled, Fairly Straight-Sided Bowl, Turning To Coat. Cover
  Tighly With Plastic Wrap & Let Rise At Room Temperature (70 To 80 F.) Until
  Doubled in Bulk.  (About 1 Hour 15 Min.)   5. Punch Dough Down. Transfer To
  Board & Cut Into 3 Equal Parts. Cover With Waxed Paper & Let Dough Rest For
  5 Min.  6. Roll Each Piece Out Into A 7 X 12 in. Rectangle. Starting With
  Short End. Roll Up Tightly, Tucking in Sides& Pressing Seams To Hold.
  Place, Seam Side Down, in 3 Small Loaf Pans (7 1/8 X 3 5/8 X 2 1/4 in.)
  Greased With Margarine OR Cooking Spray. Cover With Plastic Wrap & Let Rise
  At Room Temperature Until Doubled in Bulk. (About 1 Hour.) 7. Gently Remove
  Plastic Wrap. Bake in Preheated 375 F. Oven For 40 Min. Remove Bread From
  Pans.  Place Back in Oven Directly On Rack & Bake For 5 Min. More. Loaves
  Should Be Crispy & Golden Brown.  Let Cool Thoroughly Before Slicing.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Baked Hush Puppies
 Categories: Breads
      Yield: 24 servings
 
    2/3 c  Yellow Cornmeal                   1/3 c  Skim Milk
    1/3 c  Flour                               1 tb Vegetable Oil
      1 ts Baking Powder                     1/8 ts Pepper
    1/2 ts Salt                                1    Egg Beaten
    1/2 c  Minced Onion                   
 
  Combine Cornmeal, Flour, Baking Powder & Salt in A Medium Bowl; Make A Well
  in The Center Of Mixture. Combine Onion, Milk, Oil, Pepper & Egg.Add To Dry
  Ingredients, Stirring Just Until Moistened. Spoon 1 T. Batter Into Minature
  Muffin Pans Coated With Cooking Spray. Bake At 450 For 10 Minutes OR Until
  Lightly Browned. Remove From Pan Immediately.
    (Fat 1. Chol. 11.)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Black Bean Tortilla Melts
 Categories: Mexican, Vegetables
      Yield: 6 servings
 
      1 cn (15 Oz.) Black Beans,             1/4 c  (3 Oz.) Shredded
           Rinsed & Drained                         Cheddar
    1/2 ts Chili Powder                             Fresh Salsa
      6    (6 in.) Corn Tortillas              2 cn (4 Oz.) Chopped Green
    1/4 c  Minced Cilantro                          Chiles Undrained
      1    Lime Cut Into 6 Wedges         
 
  Mash Beans; Add Chili Powder Stirring Well.  Spread About 3 T. Of Bean
  Mixture On Each Tortilla. Sprinkle With Fresh Cilantro & Squeeze 1 Lime
  Wedge Over Each.  Top Each Tortilla With 2 T. Green Chiles & 2 T. Cheese.
  Bake Tortillas At 450 Degres For 3 To 5 Min. OR Until Cheese Melts. Serve
  With Fresh Salsa.
   197 Cal. Per Tortilla & 2 T. Salsa.
   (Fat 6.2. Chol. 15.)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cheesy Pita Salad Sandwiches
 Categories: Sandwiches
      Yield: 4 servings
 
      1 md Tomato Chopped Coarsely           1/4 c  Low Cal. Italian Salad
    1/2 c  Sliced Cucumbers                         Dressing
    1/2 c  Alfalfa Sprouts                   1/2 c  (2 Oz.) Shredded Swiss
    1/4 c  Chopped Sweet Red Pepper            2    Whole Wheat Pita Bread
    1/4 c  Chopped Green Pepper                     Rounds Cut in Half
    1/4 c  Celery                                   Crosswise
    1/8 tb Coarsely Ground Pepper         
 
  Combine Tomato, Cucumbers, Alfalfa, Red & Green Peppers, Celery, Pepper &
  Italian Salad Dressing in A Medium Bowl.  Toss Well.  Set Aside. Divide
  Cheese Evenly Into Pocket Bread Halves, Cover With Paper Towels & Microwave
  At Medium-High Power For 30 Seconds To 1 Minute OR Until Cheese Melts. Open
  Sandwiches, & Stuff With Equal Amounts Of Vegetable Mixture. Serve
  Immediately.
     (Fat 4.6.  Chol. 14.)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cheesy Vegetable Sandwiches
 Categories: Sandwiches, Vegetarian
      Yield: 4 servings
 
    1/4 c  Low Fat Cottage Cheese              1    Green Onion Chopped
      1    Carrot Shredded                   1/2 ts Dried Basil
    1/2 c  Chopped Mushrooms                   4    Slices Whole Wheat Bread
    1/2 c  Alfalfa Sprouts                          Toasted
    1/4 c  Chopped Celery                      4    (2/3 Oz.) Slices Low-Fat
    1/4 c  Chopped Radishes                         Process American Cheese
 
  Combine Cottage Cheese, Carrot, Mushrooms, Sprouts, Celery, Radishes, Green
  Onion & Basil in A Medium Bowl.  Spoon 1/2 C. Cottage Cheesemixture Onto
  Each Toast Slice, Spreading Gently To Cover.  Cut Each Cheese Slice Into 4
  Triangles; Arrange Over Cottage Cheese Mixture. Broil 4 To 6 Inches From
  Heat OR Until Cheese Melts.
   (Fat 2.5.  Chol. 2.)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Golden Delicious Grill
 Categories: Sandwiches
      Yield: 4 servings
 
      1 c  (4 Oz.) Shredded Cheddar                 Cored & Thinly Sliced,
           Cheese, Divided                          Divided
      4    Slices Reduced Calorie              4 tb Finely Chopped Green
           Whole Wheat Bread Toasted                Onions, Divided.
      1    Golden Delicious Apple,        
 
  Sprinkle 2 T. Cheese On Each Slice Of Bread; Arrange Apple Slices Evenly
  Over Cheese.  Broil 5 To 6 Inches From Heat Until Cheese Melts.
   Sprinkle Each Sandwich With 1 T. Green Onions & 2 T. Additonal Cheese.
  Broil Unitl Cheese Melts.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pita Pesto Pizzas
 Categories: Pizza
      Yield: 2 servings
 
      2 cl Garlic                              1 tb Lemon Juice
    1/2 c  Lightly Packed Parsley              2    (6 Inch) Whole Wheat Pitas
      4 c  Torn Spinach                        1 c  Chopped Red Bell Pepper
    1/2 c  Grated Parmesan                   1/2 c  (2 Oz.) Shredded Part-
  1 1/2 tb Dried Whole Basil                        Skim Mozzarella Cheese
 
  Position Knife Blade in Processor.  Drop Garlic & Parsley Through Food
  Chute With Processor Running; Process 15 Seconds OR Until Minced. Add
  Spinach, Parmesan, Basil & Lemon Juice; Process 30 Seconds. Scrape Bowl
  With Rubber Spatula & Process An Additional 30 Seconds OR Until Smooth.
   Split Pita Breads Into 4 Rounds, Spread 2 T. Spinach Mixture Over Interior
  Of Each Pita Round. Top With Bell Pepper & Cheese.  Bake At 450 For 5 Min.
  OR Until Cheese Melts.  Serve Warm.
   (Fat 11.9, Chol. 33)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Tofu Pizza
 Categories: Pizza
      Yield: 6 servings
 
      3    Pita Breads, Split                  1 lb Tofu, Pressed
           Into Six Rounds                   1/2 lb Fresh Mushrooms Sliced
  1 1/2 c  Tomato & Garlic Sauce,            1/2 c  Chopped Green Pepper
           Drained                         1 1/2 tb Grated Parmesan
 
  Preheat Oven To 375 F.
  
  Place Pita Bread Rounds On Cookie Sheet & Spread With Tomato & Garlic
  Sauce.  Crumble Tofu Over Each Pizza Crust.  Top With Green Pepper &
  Mushrooms. Sprinkle With Cheese.  Bake 15 Min.
     (Fat 6.6.  Chol. 1.0.)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Tofu Tacos
 Categories: Vegetarian
      Yield: 6 servings
 
     12 oz Tofu Drained                      1/2 pk Taco Seasoning Mix
    1/2 c  Cooked Brown Rice                   6    Corn Tortillas
    1/2    Green Pepper Chopped              1/2 c  Chopped Tomato
    1/4 c  Catsup                            1/2 c  Chopped Onion
    1/2 ts Salt                            1 1/2 c  Shredded Lettuce
 
  Combine Tofu, Rice, Green Pepper, Catsup, Salt & Taco Seasoning, Mixing
  Throughly.  Heat Skilet & Warm Tortillas Until Soft & Pliable. Fill Each
  Tortilla With Tofu Mixture & Garnish With Tomato, Onion & Shredded Lettuce.
  Season With Hot Sauce If Desired.
    (Fat 3.  Chol. O.)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Vegetable Hummus Sandwiches
 Categories: Sandwiches, Vegetarian
      Yield: 8 servings
 
    1/2 c  Finely Chopped Green              1/2 ts Mint Flakes
           Onions                              1 cn (15 Oz.) Garbanzo Beans
    1/2 c  Finely Chopped Green                     (Rinsed & Drained)
           Pepper                              4    (6 Inch) Whole Wheat Pita
      3 tb Chopped Fresh Parsley                    Bread Cut in Half Crosswise
      1 tb Sesame Seeds                      1/2 c  (2 Oz.) Monterey Jack
      1 tb Low Cal. Mayonnaise                      Cheese
    1/2 ts Oregano                             1 md Tomato, Cut Into 8
    1/2 ts Garlic Powder                            (1/4 Inch) Slices
    1/8 tb Red Pepper                          2 c  Alfalfa Sprouts
 
   Combine Green Onions, Green Pepper, Parsley, Sesame Seeds, Mayonnaise,
  Oregano, Garlic Powder, Red Pepper & Mint Flakes in A 1- Quart Casserole.
  Cover With Plastic Wrap & Vent.  Microwave At Highfor 3 Min. Place This
  Mixture & Garbanzo Beans in Processor. Process 1 Min. OR Until Smooth.
  Spoon About 1/4 Bean Mixture (Hummus) Into Each Pita Half; Top With 1 T.
  Cheese. Cover With Paper Towels & Microwave At High For 1 Min. Cut Tomato
  Slices in Half.  Open Sandwiches & Place 2 Tomato Slice Halves & 1/4 C.
  Alfalfa Sprouts Into Each Sandwich Half.  Serve Immediately.
   (Fat 4.9.  Chol. 6)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Angel Hair Pasta With Pimiento
 Categories: Pasta, Rice
      Yield: 4 servings
 
      1    ( 4 Oz.) Jar Sliced                 1 tb Chopped Chives
           Pimientos Undrained                 1 ts Olive Oil
    1/4 lb Fresh Angel Hair Pasta                   Dash Of Garlic Powder
      2 tb Grated Parmesan Cheese         
 
  Drain Pimiento, Reserving 1 t. Juice; Set Aside.
   Break Pasta Into Thirds; Cook in Boiling Water in A Large Saucepan30 Sec.
  OR Until Tender But Still Firm.  Drain Well; Place in A Warm Serving Bowl
  With Pimientos, 1 t. Pimiento Juice, Cheese, Chives, Olive Oil & Garlic
  Powder.  Toss Well To Coat Before Serving.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Eggplant Manicotti
 Categories: Italian
      Yield: 4 servings
 
      1 md Eggplant (1 Lb. About)                   Vegetable Cooking Spray
      2 cl Garlic Sliced                       3 c  Tightly Packed Fresh
      1    Red Bell Pepper                          Spinach (About 1/4 Lb.)
      3 lg Plum Tomatoes                     1/2 c  Low Fat Cottage Cheese
      1 tb Dried Thyme                       1/4 ts Pepper
    1/4 ts Salt                                1 tb Lemon Juice
      8    Cooked Manicotti Shells             3 tb Grated Parmesan
 
  Make Several 1/2 in. Slits On Eggplant.  Insert Garlic Slices. Bakeat 350
  For 1 Hour. Let Cool.  Peel & Cut Into 1-Inch Cubes. Cut Pepper in Half
  Lengthwise. Place Pepper, With Skin Side Up On A Baking Sheet. Flatten With
  Palm Of Hand.  Broil 3 in. From Heat 10 Min. OR Until Charred. Place in Ice
  Water, Let Stand 5 Min. Remove From Water, Peel & Discard Skins.
    Knife Blade in Processor; Add Eggplant, Pepper, Tomatoes, Thyme & Salt.
  Process Mixture Until Chopped.  Stuff Each Shell With 1/3 C. Mixture. Put
  in Baking Dish Coated With Spray.  Cover & Bake At 350 For 30 Min.
   Wash Processor Bowl & Blade.  Combine Spinach Cottage Cheese, Lemonjuice,&
  Pepper in Processor & Process Until Smooth. Spoon Spinach Mixture Over
  Shells And Sprinkle With Parmesan.  Cover And Let Stand 5 Min.
     Yield: 4 Servings ( About 203 Cal. Per 2 Shells And 1/3 C. Sauce.)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Fusilli With Vegetables
 Categories: Italian
      Yield: 6 servings
 
      3 tb Olive Oil                         1/3 c  Chopped Fresh Parsley
      1 tb Lemon Juice                       1/4 c  Chopped Fresh Basil OR
      4 tb Parmesan Grated                     2 ts Dried
    1/2 lb Small Zucchini, Cut Into            2 cl Garlic minced
    1/4    In Thick Slices, 1/4.               2 md Shallots Minced
           Broth                             1/2 ts Marjoram
    1/2 lb Ripe Plum Tomatoes Diced OR       1/2 ts Salt
  1 1/4 c  Canned Diced Tomatoes             1/2 lb Fusilli OR Short Pasta
 
  Place 2 T. Of Oil On One Small Plate & 3 T. Parmesan On Another.Dip One
  Side Of Each Zucchini Slice in Oil, Then Parmesan. Arrangecheese Side Up On
  Broiler Pan.  Combine Tomatoes, Parsley, Basil, Shallots, Garlic, Marjoram,
  Salt, Remaining 1 T. Of Oil in A Bowl. Preheat Broiler. Cook Fusilli OR
  Other Short Pasta Until Just Tender But Firm To The Bite. Rinse With Cold
  Water. Drain. Add To Tomato Mixture. Mix in 1/4 C. Chicken Broth And Lemon
  Juice. Broil Zucchini 5 Inches From The Heat Source Until Bubbly & Golden
  Brown.  About 3 Min.  Add To Pasta And Toss.  Garnish With Basil Leaves.
  Sprinkle With Remaining 1 T. Cheese.  Serve At Room Temperature.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Lasagne Rolls
 Categories: Italian
      Yield: 6 servings
 
-----------------------------------SAUCE-----------------------------------
      4 ts Olive Oil                           1 ts Dried Basil, 1/2 t. Marjoram
      2 md Onions Chopped                    1/2 ts Pepper, 1/4 t. Rosemary
      2 md Garlic Cloves Minced              1/2 c  Dry White Wine
      1 md Red Pepper Chopped                  1 cn Tomatoes Undrained (1 lb)
      1 md Carrot Minced                       2 tb Tomato Paste

----------------------------------FILLING----------------------------------
      1 tb Olive Oil                         1/8 ts Rosemary,
    1/2 lb Mushrooms Coarsely Chopped        1/8 ts Mace
      1 lg Leek Coarsely Chopped             1/8 ts Pepper
      1 md Shallot Coarsely Chopped            8 tb Parmesan Cheese
      1 md Garlic Clove Minced                 6    Lasagne Noodles (Ruffled
    1/4 ts Marjoram                                 Edges)
    1/4 ts Grated Lemon Peel              
 
  Sauce: Heat Oil in Heavy Large Skillet Over Medium-High Heat.  Add Onions,
  Garlic, Pepper, Carrot, Basil, Marjoram, Pepper & Marjoram. Cook Until
  Vegetables Are Tender, Stirring Frequently. Add Wine & Boil Until Almost
  All Liquid Evaporates, About 5 Min.  Add Tomatoes; Break Up Large Pieces
  With Spoon.  Mix in Tomato Paste.  Reduce Heat To Low, Cover & Cook 45
  Min., Stirring Occasionally.  Uncover & Simmer Until Sauce Thickens
  Slightly, Stirring Frequenlty, About 10 Min. (Can Be Prepared 1 Day Ahead
  And Refrigerated.) Filling: Heat Oil in Skillet Over Medium Heat. Add
  Mushrooms, Leek, Shallot, Garlic, Marjoram, Lemon Peel, Rosemary, Mace &
  Pepper & Cook 30 Min., Stirring Occasionally. Uncover & Simmer Until
  Reduced To Thick Paste, Stirring Occasionally, About 10 Min. Mix in 5 T.
  Parmesan & Salt. Transfer To Small Bowl. Cover & Refrigerate At Least 20
  Min. (Filling Can Be Prepared 1 Day Ahead.) Preheat Oven To 375. Cook
  Noodles Until Tender But Firm To Bite. Drain & Submerge in Cold Water &
  Drain.  Spread Half Of Tomato Sauce Over Bottom Of 9 in. Square Baking Pan.
  Pat 1 Noodle Dry. Place On Work Surface. Spread 3 T. Filling On Noodle,
  Leaving 1 1 /2 Inch Border At Each End. Roll Up Jelly Roll Fashion. Arrange
  Seam Side Down Over Sauce. Repeat With Other Noodles, Arranging in Pan So
  They Just Touch. Cover With Foil And Bake 25 Min. Spoon Remaining
  Saucedecoratively Over Rolls. Cover & Bake 20 Min. Sprinle With Remaining 3
  T. Parmesan. Bake Uncovered Until Cheese Melts, About 5 Min.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Linguine With White Clam Sauce #2
 Categories: Italian
      Yield: 4 servings
 
      2 cn (6 1/2 Oz. ) Minced Clams,        1/2 ts Garlic Powder
           Undrained                         1/8 ts Pepper
    1/2 c  Chopped Onion                       4 c  Hot Cooked Linguine
      2 tb Fresh Minced Parsley                2 tb Grated Parmesan
 
  Drain Clams, Reserving Liquid; Set Aside.  Coat A Large Nonstick Skillet
  With Cooking Spray; Place Over Medium High Heat Until Hot. Add Onion; Saute
  Until Tender.  Add Reserve Clam Liquid; Reduce Heat & Simmer Uncovered 15
  Min. Stir in Clams, Parsley, Garlic powder & Pepper. Cook Until Thoroughly
  Heated. Combine Clam Mixture & Linguine in A Large Bowl. Toss Well.
  Sprinkle With Parmesan Cheese & Serve Immediately.
   (Fat 2.4, Chol. 26)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: New Vegetable Lasagna
 Categories: Italian, Vegetarian
      Yield: 6 servings
 
      1    (10 Oz. ) Pkg. Chopped            1/4 c  Burgendy OR Dry Red Wine
           Spinach, Thawed & Drained         1/4 c  Tomato Paste
      1    (12 Oz.) Carton Low Fat             2 ts Dried Basil
           Cottage Cheese                  1 1/2 ts Dried Oregano
      2    Egg Whites Beaten                   1 ts Dark Brown Sugar
      2 ts Olive Oil                         1/2 ts Pepper
    3/4 c  Minced Onion                      1/4 ts Salt
      1 c  Sliced Mushrooms                    6    Lasagna Noodles, Uncooked
      2 cl Garlic Minced                       5 c  Thinly Sliced Zucchini
      2    (14 1/2 Oz.) Cans Tomatoes,     1 1/4 c  (5 Oz.) Shredded
           Drained & Chopped                        Part-Skim Milk Mozzarella
    1/4 c  Fresh Minced Parsley                2 tb Grated Parmesan
 
  Press Spinach Between Paper Towels.  Combine Spinach, Cottage Cheese, & Egg
  Whites in A Medium Bowl. Stir Well.  Set Aside. Coat A Large, Nonaluminim
  Saucepan With Cooking Spray; Add Oil & Place Over Medium-High Heat Until
  Hot. Add Onion & Saute 3 Min. OR Until Tender. Add Mushrooms & Garlic;
  Saute 2 Min. OR Until Mushrooms Are Tender. Add Tomatoes, Parsley, Red
  Wine, Tomato Paste, Basil, Oregano, Brown Sugar, Pepper & Salt. Stir Well.
  Reduce Heat & Simmer Uncovered 20 Min.  Remove Tomato Mixture From Heat.
  Set Aside.
   Coat A 12 X 8 X2 Inch Baking Dish With Cooking Spray.  Spoon One- Third Of
  Tomato Mixture Into Baking Dish. Arrange 3 Noodles Lengthwise in A Single
  Layer Over Tomato Mixture.  Top With 1 1/4 C. Spinach Mixture. Layer 2 1/2
  C. Zucchini Over Spinach.  Sprinkle With 1/2 C. Mozzarella. Repeat Layers;
  Top With Remaining Tomato Mixture. Cover & Refrigerate 9 Hours. Bake
  Uncovered At 350 Degrees For 1 Hour 30 Min. Uncover & Sprinkle With
  Remaining 1/4 C. Mozzarella Cheese & Parmesan. Let Stand 5 Min. Before
  Serving.
    (Fat 9.6. Chol. 68.)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pasta & Vegetables
 Categories: Italian, Pasta
      Yield: 4 servings
 
      1 c  Part Skim Milk Ricotta              2 c  Broccoli Florets
    1/2 c  Grated Mozzarella                   1 c  Minced Onions
    1/2 c  Grated Romano Cheese                3 md Carrots Sliced
      3    Egg Whites (Optional)               2    Celery Stalks Sliced
    1/2 ts Dried Thyme                       1/2 lb Spaghetti
    1/2 ts Dried Oregano                       1 tb Vegetable Oil
    1/8 ts Garlic Powder                       1 c  Diced Fresh Tomatoes
           Salt & Pepper                     1/2 c  Chopped Fresh Parsley
 
  Combine Cheeses, Egg Whites, Thyme, Oregano, Garlic Powder, Salt & Pepper
  in Medium Bowl. Set Aside.Steam Broccoli, Onions, Carrots & Celery Until
  Broccoli Is Crisp-Tender, About 5 Min.
   Add Pasta & Oil To Large Pot Of Boiling Water & Cook Until Pasta Is Just
  Tender But Still Firm To Bite, About 5 Min. Drain. Return To Pot. Add
  Steamed Vegetables & Toss.  Add Cheese Mixture & Toss. Transfer To Serving
  Bowl. Spoon Tomatoes in Center Of Pasta. Garnish Edges With Parsley.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Spa Pizzas
 Categories: Pizza
      Yield: 4 servings
 
      3 tb Olive Oil                         1/2 c  Diced Red Pepper
    1/2 c  Minced Onions                       4    8-Inch Flour 0R 6-Inch Corn
      1 c  Tomato Sauce                             Tortillas
    1/2 ts Oregano                           1/2 c  Black Olives
    1/4 ts Italian Seasoning                   1 c  Grated Mozzarella Cheese
    3/4 c  Sliced Mushrooms                  1/2 c  Diced Green Pepper
    1/2 md Zucchini, Thnly Sliced         
 
  Heat 2 T. Oil in Heavy Medium Saucepan Over Medium Heat. Add Onions & Cook
  Until Golden, Stirring Occasionally, About 5 Min. Stir in Tomato Sauce,
  Garlic, Oregano & Italian Seasoning. Simmer Until Thickened, About Five
  Minutes. Heat Remaining 1 T. Oil in Skillet Over Medium Heat. Add Mushrooms
  & Zucchini & Cook Until Tender, Stirring Occasionally, Aboutfive Min. Set
  Aside. Preheat Oven To 350. Place Tortillas On Baking Sheet & Bake Until
  Crisp, About 4 Min. Spread About 1/4 C. Sauce Over Each.  Sprinkle Each
  With 1/4 C. Cheese. Top Pizzas With Mushrooms, Zucchini, Peppers & Olives.
  Bake Until Cheese Melts, About 5 Min. Serve.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Spinach-Ricotta Stuffed Shells
 Categories: Italian
      Yield: 5 servings
 
           Vegetable Cooking Spray           1/4 ts Pepper Divided
      1 c  Chopped Onion                      15    Cooked Jumbo Macaroni
      6 c  Chopped Fresh Spinach                    Shells
  1 1/4 c  Minced Cabbage                      1 cn (10 1/2 Oz.) Chicken Broth
      2 tb Chablis OR Dry White Wine           1 cn (6 Oz.) Tomato Paste
    2/3 c  Part-Skim Ricotta                 1/4 ts Salt
      2 tb Minced Fresh Parsley              1/4 ts Ground Nutmeg
 
  Coat A Large Skillet With Spray.  Place Over Medium Heat Until Hot. Add
  Chopped Onion & Saute Until Tender.  Add Spinach, Cabbage & Wine. Saute 4
  Min. Stir in Ricotta Cheese, Parsley & 1/8 t., Pepper. Saute 2 Min. Stuff
  Each Shell With 2 1/2 t. Spinach Mixture. Arrange in Shallow Baking Dish
  Coated With Spray.  Set Aside. Combine Remaining 1/8 t. Pepper, Broth,
  Tomato Paste, Salt & Nutmegin A Small Bowl. Spoon Over Shells. Cover & Bake
  At 350 For 30 Min. OR Until Heated Thoroughly.
    Yields 5 Servings (About 193 Cal. Per 3 Shells & 1/3 C. Sauce) (Fat 3.8
  Grams.  Per Serving, 194 Calories.)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Barley Basil Pilaf
 Categories: Side dish
      Yield: 7 servings
 
      2 ts Vegetable Oil                            Basil OR Plain Basil
      1 c  Pear Barley Uncooked              1/4 c  Thinkly Sliced Green
      2 c  Chicken Broth                            Onions
    1/2 ts Salt                              1/8 ts Ground Nutmeg
    1/3 c  Minced Fresh Cinnamon          
 
  Heat Oil in A 1 Quart Saucepan Over Medium Heat Just Until Hot, Not
  Smoking.  Add Barley & Cook 5 Min. OR Until Browned, Stirring Constantly.
  Add Chicken Broth & Salt, Bring To A Boil.  Cover & Reduce Heat & Simmer 30
  Min. OR Until Barley Is Tender And Liquid Is Absorbed. Remove From Heat.
  Stir in Basil, Green Onions & Nutmeg.
      Fat 1.6. Chol. O.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Tandoori Roasted Chicken
 Categories: Ethnic, Meats
      Yield: 5 servings
 
      1 ts Saffron Threads                     2 cl Garlic Chopped
    1/2 c  Lemon Juice                         1    (8 Oz.) Carton Plain
      1    (3 1/2 Lb.) Fryer Skinned                Low-Fat Yogurt
      2 ts Coriander Seeds                   1/4 ts Crushed Pequin Quebrado
      2 ts Minced Gingerroot                        Chile
      1 ts Ground Cumin                   
 
  Combine Saffron & Lemon Juice; Let Stand About 5 Min.  Drain, Reserving
  Lemon Juice.  Set Aside Saffron Threads & Lemon Juice.
   Discard Giblets & Neck Of Chicken. Rinse Under Cold Water & Pat Dry. Place
  Chicken, Breast Side Up in A Shallow Baking Dish Coated With Cooking Spray.
  Cut 2 (1/2 Inch Deep & 1 Inch Long) Slits in Each Chicken Thigh & Breast.
  Pour Reserved Lemon Juice Into Slits. Cover & Marinate in Refrigerator 30
  Min. Combine Reserved Saffron, Coriander Seeds, Gingerroot, Cumin, Garlic&
  1/2 C. Yogurt Into Food Processor. Process Until Smooth. Transfer Mixture
  To A Bowl.  Add Remaining Yogurt & Crushed Chile, Stirring Well. Spread
  Yogurt Mixture Over Chicken; Cover & Marinate in Refrigerator 1 Hour.
  Remove Chicken From Marinade, Reserving Marinade.  Place Chicken, Breast
  Side Up, in A Shallow Roasting Pan; Spoon Reserved Marinadeover Chicken.
  Bake At 400 F. For 15 Min.  Reduce Heat To 350 F. & Bake An Additional 1 To
  1 1/2 Hours OR Until Drumsticks Are Easy To Move & Juices Run Clear. Let
  Stand 5 Min.
   (Fat 7.7. Chol. 83)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Apple-Cranberry Chutney
 Categories: Spreads
      Yield: 2 servings
 
      2 c  Peeled, Chopped Rome                1 tb Grated Orange Rind
           Apples (About 2 Medium)             2 tb Cider Vinegar
      1 c  Cranberries                       1/4 ts Ground Cloves
    1/4 c  Golden Raisins                    1/4 ts Ground Nutmeg
      2 tb Brown Sugar                       1/4 ts Ground Cinnamon
 
  Combine All Ingredients in A Nonaluminum Saucepan.  Place Over High Heat.
  Bring To A Boil, Stir Constantly.  Reduce Heat & Simmer Uncovered 15 Min.
  OR Until Apples Are Tender.  Remove From Heat & Let Cool. With Knife Blade
  in Processor, Add Cranberry Mixture. Process, Pulsing 1 OR 2 Times Until
  Combined.  Place in A Medium Bowl. Cover& Chill.
   (Fat 0.  Chol. 0.)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cranberry-Onion Relish
 Categories: Spreads
      Yield: 1 servings
 
    1/4 c  Chopped Onion                       3 tb Sugar
      1 sm Clove Garlic Minced                 1 tb Water
      1 c  Cranberries                         1 ts Cider Vinegar
 
  Coat A Small Saucepan With Cooking Spray; Place Over Medium-High Heat Until
  Hot.  Add Onion & Garlic.  Saute Until Tender.  Add Cranberries,Sugar & 1
  T. Water. Bring To A Boil; Cook 3 To 5 Min. OR Until Mixture Is Thickened.
  Stir in Vinegar.  Store in An Airtight Container & Refrigerate. Serve At
  Room Temperature. (Fat O.1. Chol. 0.)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cucumber Yogurt Sauce
 Categories: Sauces
      Yield: 1 servings
 
      1 md Cucumber, Peeled, Seeded                 Chopped
           And Shredded                        1 tb Fresh Chopped Parsley
      1    (8 Oz.) Carton Plain Low            1 ts Vinegar
           Fat Yogurt                        1/2 ts Dried Dillweed
      2    Green Onions, Finely              1/8 ts Garlic Powder
 
  Pat Cucumber With Paper Towels Until Barely Moist. Combine Cucumber and
  Remaining Ingredients in A Medium Bowl.  Cover & Chill At Least 2 Hours.
  Serve With Greek Stuffed Footballs.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: "Grilled" Glazed Tuna Steaks
 Categories: Fish, Microwave
      Yield: 4 servings
 
    1/3 c  Dry Sherry                          1 cl Garlic Minced
      1 tb Minced Gingerroot                   1 lb Tuna Steaks Cut Into 4
      1 tb Low Sodium Soy Sauce                     Pieces
      1 ts Honey                          
 
  Combine Sherry, Gingerroot, Soy Sauce, Honey & Garlic in A 1 Cup Glass
  Measure.  Microwave Uncovered At High 1 Min. OR Until Mixture Boils. Cool
  Slightly. Place Tuna in An 11 X 7 X 1 1/2 in. Baking Dish. Pour Marinade
  Overtuna.  Cover & Chill 2 Hours.  Remove Tuna From Marinade, Reserving
  Marinade. Preheat A 10 Inch. Browning Skillet At High For 8 Min. Arrange
  Tuna On Hot Browning Skillet With Thickest Portions To Theoutside.
  Microwave Uncovered At High For 2 Min.  Turn Steaks Over & Baste With
  Marinade.  Microwave At High For 1 1/2 To 2 Min. Let Stand Covered 2 Min.
  Serve Immediately With Warm Marinade. (May Also Grill Outdoors.)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Baked Salmon With Caper Sauce
 Categories: Fish
      Yield: 2 servings
 
      2 tb Plain Lowfat Yogurt                 1 sm Onion Thinly Sliced
      2 tb Reduced Cal. Mayonnaise             2 tb Dry White Wine
      1 ts Capers Drained                      1 ts Dried Dillweed
    1/2 ts White Wine Vinegar                       Lemon Slices
    1/4 ts Lemon-Pepper Seasoning                   Fresh Dill Sprigs (Opt)
      2    (4 Oz.) Salmon Steaks          
 
  Combine First Five Ingredients, Mixing Well. Cover & Chill. Rinse Salmon,
  Pat Dry. Place in 1 Quart Baking Dish Coated With Cooking Spray. Arange
  Onino Slices Over Salmon.  Pour Wine Over Salmon & Sprinkle With Dill.
  Cover & Bake At 350 For 15 To 20 Min. OR Until Salmon Flakes Easily When
  Tested With A Fork.  Discard Onion & Dill (If Fresh). Transfer To
  Individual Serving Plates.Spoon 2 T. Caper Sauce Over Each Salmon Steak &
  Garnish With Lemon Slices & Fresh Dill If Desired.
   Fat 8.6, Chol. 45.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Bay Scallops With Lemon & Dill
 Categories: Seafood
      Yield: 4 servings
 
      2 tb Unsalted Oleo (1/4 Stick)         1/2 ts Finely Grated Lemon Peel
  1 1/2 lb Bay Scallop                       1/4 c  Chopped Fresh Dill OR
    2/3 c  Dry Vermouth                      1/2 ts Dried Dillweed
      1 tb Lemon Juice                       1/4 ts Freshly Ground Pepper
 
  Coat Heavy Large Skillet Generously With Nonstick Vegetable Spray. Add Oleo
  & Melt Over Medium Heat.  Add Scallops & Stir Until Almostopaque, About 2
  Min.  Transfer To A Bowl Using A Slotted Spoon.
    Add Vermouth, Lemon Juice & Lemon Peel To Skillet & Boil Until Reduced To
  A Thick Glaze, About 5 Min.  Add Any Juices Exuded By The Scallops & Boil
  Until Reduced To Glaze.  Return Scallops To Skillet & Stir Until Coated
  With Sauce.  Mix in Dill & Pepper. Serve Immediately.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Blackened Red Snapper
 Categories: Fish
      Yield: 4 servings
 
      2 ts Onion Powder                        2 ts Crushed Pequin
  1 1/2 ts Garlic Powder                            Quebrado Chile
      1 ts Dry Mustard                         4    (4 Oz.) Red Snapper OR
      1 ts Ground Thyme                             Other Lean Whitefish
    1/8 ts Pepper                                   Fillets
 
  Combine Onion Powder, Garlic Powder, Dry Mustard, Ground Thyme. Pepper, &
  Chile; Sprinkle One Side Of Each Fillet With Half Of This Mixture. Coat A
  Large Cast Iron Skillet With Cooking Spray; Place Over Medium High Heat
  Until Hot.  Add Fillets, Seasoned Side Down, & Cook 4 Min. Sprinkle Fillets
  With Remaining Onion Powder Mixture; Turn Fillets Over & Cook 3 Min. OR
  Until Fillets Are Blackened & Flake Easily When Tested With A Fork.
   Fat 1.1.  Chol. 47.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Flounder 0R Sole Fillets
 Categories: Fish
      Yield: 4 servings
 
      4    Leaf Lettuce Leaves               1/4 ts Pepper
    1/4 c  Minced Fresh Chives                 2 ts Prepared Mustard
      1 tb Minced Fresh Dill OR                2    (8 Oz.) Flounder OR Sole
      1 ts Dried Dillweed                           Fillets
    1/4 ts Salt                           
 
  Rinse Lettuce Under Cold Water; Place Leaves in A 1 1/2 Quart Casserole.
  Cover With Plastic Wrap; Turn Back 1 Corner To Vent. Microwave At High For
  1 Min.  Place Lettuce On Paper Towels To Drain. Combine Chives, Dill, Salt,
  Pepper & Mustard; Mix Well. Splitfillets Lengthwise; Spread Chive Mixture
  Evenly Over Each Fillet. Roll Up Each Fillet Beginning With The Short End.
  Wrap Each Roll in A Lettuce Leaf & Place in A 1 1/2 Quart Casserole. Cover
  With Plastic Wrap & Vent.  Microwave At High For 4 To 5 Min. Let Stand
  Covered 4 Min. Fat 1.1. Chol. 57.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Flounder Au Gratin
 Categories: Fish
      Yield: 4 servings
 
      1 tb Margarine                         1/2 c  Skim Milk
      4    Green Onons Cut Into 1/2          1/4 c  (1 Oz.) Shredded Swiss
           Inch Pieces                              Cheese
      2 tb Diced Celery                        1    (16 Oz.) Package Frozen
      2 ts Flour                                    Flounder, Thawed & Drained
    1/8 ts Salt                                1 tb Minced Fresh Parsley
    1/8 ts White Pepper                   
 
   Melt Margarine in A Small Saucepan Over Low Heat.  Add Onions & Celery;
  Saute Until Tender.  Stir in Flour, Sat & Pepper; Cook 1 Min. Stirring
  Constantly. Gradually Add Milk; Stir Well.  Cook Over Medium Heat Until
  Thickened & Bubbly, Stirring Constantly.  Add Shredded Swiss Cheese; Reduce
  Heat & Cook Until Cheese Melts, Stirring Constantly. Set Aside. Arrange
  Fillets in A Single Layer in A 10 X 6 X 2 Inch Baking Dish Coated With
  Cooking Spray.  Pour Cheese Mixture Evenly Over Fillets. Cover & Bake At
  350 For 25 Min. OR Until Fillets Flake Easily When Tested With A Fork.
  Sprinkle With Parsley.
   Fat 6.  Cho. 64.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Herbed Salmon in Foil
 Categories: Fish
      Yield: 4 servings
 
      4    (4 Oz.) Salmon Fillets              2 tb Chopped Shallots Divided
      8    Sprigs Fresh Dill OR Basil          2 ts Lime Juice Divided
      8    Fresh Sorrel Leaves               1/4 ts Pepper Divided
 
  Rinse Salmon, Pat Dry.  Cut 4 (18 X12 Inch) Pieces Of Heavy Dutyaluminum
  Foil. Light Coat Dull Side Of Each Foil Square With Cooking Spray. Center A
  Dill Sprig & A Sorrel Leaf On Lower Half Of Foil. Top With Salmon. Place
  Another Dill Sprig & Sorrel Leaf On Top Of The Fillet. Sprinkle With 1 1/2
  t. Chopped Shallots, 1/2 t. Lime Juice & A Pinch Of Pepper. Repeat
  Procedure With Remaining Fillets. Fold Upper Half Of Foil Over Fillets,
  Meeting Bottom Edges Of Foil. Seal Edges Together Making A 1/2 in. Fold.
  Fold Again. Allow Space For Heat Circulation & Expansion. Repeat To Seal
  Each Side. Place Foil Packets On A Baking Sheet Then Bake At 400 Degrees
  For 7 To 10 Min. Cut An "X" in Top Of Each Packet & Fold Foil Back. Spoon
  Salmon & Herbs Onto Warm Plates.     Fat 4.4, Chol. 40.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Lemon-Basil Swordfish
 Categories: Fish
      Yield: 2 servings
 
      2    (4 Oz) Swordfish Steaks             1 sm Carrot Cut in Julienne
           (About 3/4 Inch Thick)                   Strips
      1 cl Garlic Minced                     3/4 c  Sliced Radishes
      1 tb Lemon Juice Divided                 2 oz Fresh Snow Peas
    1/2 ts Vegetable Oil                            Dash Of Pepper
    1/4 ts Basil                          
 
  Place Fish On Rack Coated With Cooking Spray; Place Rack in A Shallow
  Roasting Pan. Combine Garlic, 1 1/2 t. Lemon Juice & Oil. Brush Fish With
  Half Of Mixture. Sprinkle With 1/8 t. Basil.  Broil 6 Inches From Heat 4
  Min. Turn Fish; Brush With Remaining Lemon Juice Mixture & Sprinkle With
  Remaining 1/8 t. Basil.  Broil An Additonal 3 Min. OR Until Fish Flakes
  Easily When Tested With A Fork. Set Aside & Keep Warm. Arrange Carrot
  Strips in A Vegetable Steamer Over Boiling Water. Cover & Steam 3 Min. Add
  Radishes; Steam An Additional 2 Min.Add Snow Peas, Stean An Additional 30
  Sec. Place Vebetables in A Bowl. Add 1 1/2 t. Lemon Juice & Pepper, Tossing
  Gently. Serve With Fish.  About 186 Cal. Per 3 Oz. Fish & 1 C. Vegetables.
    (Fat 6.4, Chol. 44.)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Mixed Seafood Grill in Corn Husks
 Categories: Seafood
      Yield: 8 servings
 
    3/4 lb Unpeeled Fresh Shrimp               3 tb Dry White Wine
    1/2 lb Salmon Fillet                       3 tb Low Cal. Oleo
    1/2 lb Sea Scallops                        8    Ears Fresh Corn in Husks
      2 ts Lemon-Pepper Seasoning              8    Sprigs Fresh Dill
 
  Peel & Devein Shrimp.  Remove Skin From Salmon & Cut Into 1-Inch Cubes.
  Combine Shrimp, Salmon & Scallops in A Medium Bowl.  Toss With Lemon Pepper
  & Wine & Oleo.  Set Aside. Soak Corn in Water To Cover 10 Min. Pull Back
  Husks Leaving Them Attached To Stem. Remove Sil & Corn From Husks; Discard
  Silk & Reserve Corn For Other Uses. Divide Reserved Seafood Equally Among
  Corn Husks; Top Each With A Sprig Of Dill.  Close Husks To Completely
  Enclose Seafood.  Tie Securely With Heavy String At Each End. Position Food
  Rack 6 Inches Above Charcoal Coals.  Place Husks On Food Rack & Grill
  Uncovered 10 Min. Turning Frequently.  Serve Immediately in Husks.
   Fat 5.3, Chol. 76.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Orange Roughy Oriental
 Categories: Fish
      Yield: 2 servings
 
    3/4 lb Orange Roughy Fillets             1/2 ts Gingerrot
    1/2 tb Vegetable Oil                       2 tb Soy Sauce
    1/2 c  Julienned Green Onion                    Pinch Red Pepper Flakes
           Strips                            1/2 c  Bamboo Shoots Drained
    1/2 ts Minced Garlic                  
 
  in Large Skillet, Preferably Non-Stick, Saute Fish in Oil Until It Flakes
  Easily With Fork; Remove & Keep Warm.  Stir Green Onions, Garlic & Ginger
  in Remaining Oil in Skillet.  Saute 30 Sec. Add Bamboo Shoots, Soy Sauce &
  Red Pepper.  Heat Through.  Spoon Over Fish. Serve Immediately.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Poached Salmon
 Categories: Fish
      Yield: 2 servings
 
      1    6 Oz. Salmon Steak OR               1 c  Water
           Filet                          
 
  Rinse Salmon Under Cold Water. Pat Dry.  Place Salmon & Water in A 10 X 6 X
  2 in Baking Dish.  Cover With Plastic Wrap, Turning One Corner Back To
  Vent. Microwave Salmon At High For 2 1/2 Min. Give The Dish A Half Turn,
  Microwave 2 1/2 Min. OR Until Salmon Flakes Easily When Tested With A Fork.
   Fat, 3.2, Chol. 30.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Salmon Steaks With Raspberry Mirepoix
 Categories: Fish
      Yield: 4 servings
 
      4    (4 Oz.) Salmon Steaks             1/4 ts Pepper
      2 tb Raspberry Vinegar                        Raspberry Mirepoix
 
  Rinse Salmon & Pat Dry. Brush Both Sides Of Salmon Steaks With Vinegar;
  Sprinkle With Pepper. Place On Rack Of Broiler Pan Coated With Cooking
  Spray.  Broil Steaks 5 Inches From Heat, Turning Once, 4 To 5 Min. OR Until
  Salmon Flakes Easily. Srve Salmon Steaks With Raspberry Mirepoix. About 155
  Cal. Per Four Ounce Serving & 3 T. Raspberry Mirepoix.
    Fat 4.3, Chol. 40.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Scallops Saute
 Categories: Seafood
      Yield: 4 servings
 
      1 lb Fresh Sea Scallops                  2 tb Chablis OR Dry White Wine
      1 tb Margarine                           1 tb + 1 1/2 t. Lemon Juice
    1/2 lb Fresh Snow Peas                   3/4 ts Dried Dillweed
      2    Stalks Celery, Diagonally         1/4 ts Freshly Ground Pepper
           Sliced                              1 ts Chopped Fresh Parlsey
 
  Rinse Scallops in Cold Water; Drain & Set Aside. Coat A Large Skillet With
  Cooking Spray; Add Mrgarine & Place Over Medium-High Heat Until Margarine
  Melts.  Add Snow Peas & Celery; Saute 1 Minute OR Until Crisp Tender.
  Remove Vegetables From Skillet, Using A Slotted Spoon; Set Aside. Add
  Scallops, Wine, Lemon Juice, Dillweed & Pepper To Skillet. Bring Mixture To
  A Boil.  Cover; Reduce Heat & Simmer 5 To 6 Min. OR Until Scallops Are
  Done.  Add Reserved Vegetables & Cook Just Until Thoroughly Heated.
  Sprinkle With Chopped Fresh Parsley & Serve With Slotted Spoon.
   Serve With Angel Hair Pasta With Pimiento, Spinach-Radicchio Salad,& Bread
  Sticks. Fat 3.3 Chol. 40.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Scallops Zinfandel
 Categories: Seafood
      Yield: 2 servings
 
      7    Scallops                          1/2 c  Zinfandel White Wine
      2    Chopped Onions                           Salt, Pepper
      1 tb Chopped Parsley                          Plain Crackers
      1 cl Garlic Minced                  
 
  Place Scallps in A Dish And Pour Wine Over Them.  Sprinkle With Onions,
  Garlic, Salt & Pepper 7 Crumbled Crackers. Bake For 10 Minutes @ 300
  Degrees. Garnish With Parsley & Serve.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Soave Sole
 Categories: Fish
      Yield: 2 servings
 
      2    5 Oz. Sole Fillets                  2 tb Peeled & Chopped Tomatoes
      5    Mushrooms Chopped                 1/2 c  Soave OR Dry White Wine
      2 tb Chopped Parsley                          Salt & Pepper
      2 tb Chopped Shallots               
 
  Cover Bottom Of Baking Dish With Half The Tomatoes.  Sprinkle With Half The
  Mushrooms, Parsley & Shallots. Lay The Fish Onn Top And Cover With The Rest
  Of The Tomatoes, Mushrooms, Shallots And Parsley. Pour The Soave Over The
  Mixture.  Sprinkle With Salt & Pepper And Bake At 350 Degrees For 30
  Minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Tuna Pitas With Yogurt & Mustard
 Categories: Fish
      Yield: 2 servings
 
      1 cn 6 1/2 Oz. Solid White Tuna               Salt & Pepper
           In Water, Drained & Flaked          2    Pita Breads, Halved
    1/2 c  Plain Lowfat Yogurt                      Crosswise
      1    Celery Stalk Diced                  2    Lettuce Leaves
      1 ts Coarse Grained Mustard              2    Tomatoes Sliced Thickly
    1/4 ts Dillweed                       
 
  Combine First Five Ingredients in Medium Bowl. Season With Salt & Pepper.
  Line Bread Halves With Lettuce Leaves & Tomatoes. Divide Tuna Mixture Among
  Bread Pockets. Serve Immediately.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Creole Shrimp
 Categories: Seafood
      Yield: 4 servings
 
-----------------------------------SAUCE-----------------------------------
      1 cn (15 Oz.) Tomato Puree             1/4 ts Salt
    1/2 c  Water                             1/3 ts Pepper
      3 tb White Vinegar                       2 tb Orange Juice Concentrate
      3 tb Worcestershire Sauce                     Thawed
    1/2 ts Hot Sauce                           3    Packets Equal
    1/2 ts Garlic Powder                      12 oz Cooked Shrimp
      1 tb Mustard                        
 
  In Saucepan, Combine Ingredients Except The Equal And Shrimp.Slowly Bring
  To Boil, Stirring Occasionally.  Remove From Heat.  Stir in Equal. Add
  Shrimp To Sauce And Serve.
   Serve Over Rice.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Gingered Shrimp
 Categories: Seafood
      Yield: 4 servings
 
      1 lb Large Shrimp, Shelled &             1 ts Cornstarch
           Deveined                                 Nonstick Vegetable Oil
      2 lg Green Onions Minced                      Spray
      2 tb Soy Sauce                           1 tb Oriental Sesame Oil
      2 tb Mirin (Syrupy Rice Wine)        1 1/2 lb Asparagus, Peeled & Cut
      1 tb Oriental Sesame Oil                      Into 2 Inch. Pieces
    1/2 ts Hot Chili Oil                       2    Green Onions, Cut Into
    1/2 ts Finely Grated Orange Peel                Match-Stick Julienne
    1/4 ts Finely Grated Lemon Peel        1 1/2 c  Long-Grain Rice Cooked
    3/4 c  Chicken Broth                            Orange Peel Julienne
      2 tb Dry Sherry OR Port             
 
  Mix First 1O Ingredients in Medium Bowl.  Cover & Refrigerate 2 OR 3 Hours,
  Turning Occasionally. Mix 1/2 C. Broth, Sherry & Cornstarch in Small Bowl.
  Coat Heavy Large Skilled With Spray Generously. Add 1 T. Sesame Oil & Heat
  Over High Heat.  Add Shirmp With Marinade & Stir Fry Until Shrimp Just Turn
  Pink, About 2 Min. Transfer Shrimp To Bowl, Using Slottedspoon.
   Add Asparagus & Remaining 1/4 C. Broth To Skilet. Reduce Heat To
  Medium-Low. Cover & Cook Until Asparagus Are Crisp-Tender, About 5 Min.
  Stir Cornstarch Mixture & Add To Skillet. Return Shrimp To Skillet& Stir
  Until Sauce Turns Translucent, About 2 Min.  Mix in Green Onion Julienne.
    Mound Rice in Deep Platter. Ladle Shrimp Mixture Over.  Granish With
  Orange Peel Julienne And Serve Immediately.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Sherried Lobster Bisque
 Categories: Seafood
      Yield: 2 servings
 
      2    (7 Oz.) Lobster Tails             3/4 c  Clam Juice
      1 c  Peeled, Diced Red Potatoes        1/3 c  Low-Fat Sour Cream
    1/2 c  Chopped Onioin                    1/8 ts Thyme
      1 cl Garlic Minced                     1/8 ts White Pepper
    3/4 c  Water                               1 tb Dry Sherry.
 
  Cut Lengthwise Through Top Of 1 Lobster Shell. Press Shell Open. Starting
  At Cut End Of Tail, Carefully Loosen Lobster Meat From Bottom Of Shell.
  Coarsely Chop & Set Aside.  Repeat Procedure With Other Tail. Combine
  Potatoes And Onion, Garlic, Water & Clam Juice. Bring To A Boil. Cover &
  Reduce Heat & Simmer 12 Min. OR Until Tender. Set Aside. Position Knife
  Blade in Processor; Add Potatomixture. Process Until Smooth. Return 1 C.
  Potato Mixture To Saucepan. Add Sour Cream, Stirring Well. Add Remaining
  Potato Mixture; Stir Well. Place Over Low Heat; Add Lobster, Thyme, Pepper
  & Dry Sherry. Cook 8 Min. OR Until Lobster Is Done, Stirring Constantly.
   (Fat 5.6, Chol. 87)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Shrimp & Dill Sauce in Artichoke Cups
 Categories: Seafood
      Yield: 4 servings
 
      4    Artichokes (3/4 Lb. Each.)          2 tb Dijon Mustard
           Lemon Wedges                      1/2 ts Grated Lemon Rind
  1 1/2 c  Water                             1/8 ts Pepper
    1/2 lb Unpeeled Medium Shrimp                   Minced Fresh Dillweed
      1    (8 Oz.)Carton Plain Yogurt               (Optinal)
      2 tb Minced Fresh Dillweed          
 
  Wash Artichokes.  Cut Off Stem Ends & Trim About 1 Inch From Top Of Each
  Artichoke & About A Fourth Of Outer Leaves.  Rub Top Of Artichoke & Trimmed
  Leaves With A Lemon Wedge.  Wrap in Wax Paper & Microwave. Place Upside
  Down On A Rack To Cool.  Spread Center Leavesapart & Remove The Choke.
  Chill If Desired. Bring 1 1/2 C. Water To A Boil in A Saucepan. Add Shrimp.
  Reduce Heat & Cook 3 Min. Drain Well & Rinse With Cold Water. Chill. Peel
  &Devein Shrimp; Set Aside.Combine Yogurt & Next 4 Ingredients in A Small
  Bowl.  Stir Well. Spoon 1/4 C. Yogurt Mixture Into Each Center Of
  Artichokes. Arrange Shrimp Around Upper Edge Of Each Artichoke, Hanging
  Over.  Garnish With Additional Dillweed.  Fat 1. 9. Chol. 46.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Shrimp Louis
 Categories: Seafood
      Yield: 4 servings
 
    1/4 tb Dry Mustard                         4 sm Tomatoes, Cut Into
      1 tb Water                                    Wedges & Chilled
    1/4 c  + 2 T. Plain Yogurt                 1    Hard Cooked Egg Thinly
    1/4 c  Low Calorie Mayonnaise                   Sliced
      3 tb Low Cal. Chili Sauce                4 c  Torn Leaf Lettuce
      3 c  Water                           1 1/2 c  Thinly Sliced, Peeled
      1 ts Paprika                                  Cucumber Chilled
      1 lb Unpeeled Small Shrimp                    Lemon Wedges (Opt)
    1/2 lb Fresh Asparagus                
 
   Combine Mustard & 1 T. Water Into A Small Bowl.  Stir Well.  Add Yogurt,
  Mayonnaise, Chili Sauce, Paprika & Water. Stir Well. Cover & Chill. Bring 3
  C. Water To Boil in A Large Saucepan.  Add Shrimp.  Reduce Heat & Cook 3
  Min. Drain Well; Rinse With Cold Water.  Chill. Peel & Devein Shrimp; Set
  Aside.
   Snap Off Tough Ends Of Asparagus.  Remove Scales. Cover & Cook in A Small
  Amount Of Boiling Water 7 Min. OR Until Crisp-Tender & Chill.
   Arange Shrimp, Asparagus, Tomatoes, Egg Slices & Cucumber Evenly Among 4
  Individual Lettuce Lined Plates.  Garnish With Lemon Wedges. Serve With
  Dressing.
     About 189 Calories Per Salad & About 1/4 C. Dressing.
   Fat 6.9. Chol. 181
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Shrimp Toast
 Categories: Seafood, Appetizers
      Yield: 8 servings
 
    1/2 lb Medium Size Fresh Shrimp            1 tb Minced Fresh Mint
           Unpeeled                            1    Egg White
      2    (1/8 Inch) Thick Gingerroot       1/4 ts Salt
           Slices Peeled                     1/8 ts Pepper
      1    Green Onion Cut Into 1 in.          1    (4 Inch Long) French Bread
           Pieces                                   Banquette
 
  Peel & Devein Shrimp.  With Knife Blade in Processor, Add Shrimp,
  Gingerrot, Green Onion, Mint, Egg White, Salt, & Pepper & Process Until
  Smooth, Scraping Sides Of Bowl With A Rubber Spatula Occasionally. Cut
  Banquette Into 16 (1/4 Inch Thick) Slices.  Spread 1 T. Shrimp Mixture On
  Each Slice; Place On Rack Of A Broiler Pan.  Broil 6 Inches From Heat 3
  Min. OR Until Lightly Browned.  Serve Warm.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Spicy Shrimp
 Categories: Seafood
      Yield: 4 servings
 
      3 tb Low Cal. Catsup                          Deveined
      2 ts Low Sodium Soy Sauce                2 tb Vegetable Oil
      1 ts Vinegar                           2/3 c  Minced Green Onions
      1 tb Cornstarch                          1 ts Minced Gingerroot
    1/4 ts Baking Soda                         2 cl Garlic Minced
      1 ts Dry White Wine                    1/2 ts Crushed Red Pepper
      1    Egg Slightly Beaten                 2 c  Cooked Regular Rice
      1 lb Medium Shrimp Peeled &         
 
   Combine Catsup, Soy Sauce & Vinegar.  Set Aside. Combine Cornstarch, Soda,
  Wine & Egg in An 10 X 6 X 2 in. Bakingdish, Stirring Well. Add Shrimp &
  Toss Well.  Cover & Chill 25 Min. Place A Large Skillet OR Wok Over Medium
  Heat Until Hot; Add 1 T. Oil. Add Shrimp Mixture; Stir Fry 3 Min. Remove
  Mixture From Skillet & Set Aside. Add Remaining 1 T. Oil To Skillet. Add
  Green Onions, Gingerroot, Red Pepper & Garlic; Stir Fry 1 Min. Add Reserved
  Catsup Mixture; Cook Unitl Thoroughly Heated. Stir in Reserved Shrimp
  Mixture & Serve Immediately Over Rice.
   About 306 Cal. Per 2/3 C. Shrimp Mixture & 1/2 C. Rice.
   Fat 9.  Chol. 175.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cottage Cheese-Spinach Casserole
 Categories: Casseroles
      Yield: 4 servings
 
      2 c  Low Fat Cottage Cheese,             4 oz Low Fat Cheese Cubed
           Rinsed & Drained                  1/2 pk (10 Oz.) Frozen Chopped
           Egg Substitute Equal To 3                Spinach, Partially Thawed
           Eggs                              1/4 ts Salt
      3 tb Flour                          
 
  Preheat Oven To 350 F. Combine Cottage Cheese, Egg Substitute & Flour. Add
  Cheese.  Add Spinach in Chunks Along With Salt. Place in Baking Dish & Bake
  Uncovered 60 Min.
   Fat 5.0.  Chol. 15.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Jicama Relish
 Categories: Spreads
      Yield: 2 servings
 
    1/4 lb Jicama, Peeled & Finely             2 tb Chopped Green Pepper
           Chopped                             1 tb Chopped Black Olives
    1/4 c  Frozen Whole Corn, Thawed           1 tb Cider Vinegar
           & Drained                       1 1/2 ts Commercial Picante Sauce
    1/2 c  Chopped Tomato                      1 ts Vegetable Oil
 
  Combine All Ingredients in A Small Mixing Bowl; Mix Well.  Cover & Let
  Stand Several Hours.  Serve At Room Temperature.  Refrigerate Remaining
  Relish.
   Fat 0.2. Chol. 0.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cranberry-Orange Reslish
 Categories: Spreads
      Yield: 1 servings
 
      1 md Thin Skin Orange                  1/4 c  Sugar OR  Use A Sugar
           Seeded & Coarsely Chopped                Substitute Equal To 1/4 C
      1 md Red Apple, Unpeeled &                    Sugar
           Coarsely Chopped                  1/4 ts Ground Nutmeg
  1 1/2 c  Cranberries                       1/4 ts Ground Ginger
 
  Position Knife Blade in Processor. Add Orange.  Process 1 1/2 Min. OR Until
  Finely Chopped. Add Remaining Ingredients & Pulse Until Fruit Is Finely
  Chopped. Sppon Into An Airtight Container.  Chill. Fat 0. Chol. 0.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Dill Vinegar
 Categories: Sauces
      Yield: 2 servings
 
 
  Heat Vinegar in A Nonaluminum Saucepan Over Medium Heat Just Untilboiling.
  Pour Over Dill in A 1 Quart Glass Measure; Let Stand 30 Min. Strain
  Mixture.  Discard Dill.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Harvest Gold Relish
 Categories: Spreads
      Yield: 2 servings
 
  1 1/2 c  Whole Kernel Corn                 1/2    Jalapeno Pepper, Seeded &
    2/3 c  Chopped Tomato                           Minced
    1/2 c  Chopped Gren Pepper               1/4 c  Dilled Vinegar
    1/4 c  Finely Chopped Green              1/4 ts Salt
           Onions                            1/4 c  Minced Fresh Dill
      2 tb Brown Sugar                    
 
  Combine First 7 Ingredients in A Heavy, Nonaluminum Saucepan; Bring To A
  Boil.  Reduce Heat To Medium-Low & Simmer, Uncovered 20-25 Min. OR Until
  Liquid Has Evaporated, Stirring Frequently.  Remove From Heat; Stir in
  Salt.  Let Cool 5 Min.  Stir in Dill.  Spoon Into  A Serving Bowl. Let Cool
  To Room Temperature.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Salt Substitute
 Categories: Spices
      Yield: 1 servings
 
      5 ts Onion Powder                    1 1/4 ts Thyme Crushed
  2 1/2 ts Garlic Powder                     1/2 ts White Pepper
  2 1/2 ts Paprika                           1/4 ts Celery Seed
  2 1/2 ts Dry Mustard                    
 
  Combine Ingredients, Mix Thoroughly.  Store in Shaker.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Salt Substitute #2
 Categories: Spices
      Yield: 1 servings
 
      5 ts Onion Powder                        2 ts Paprika
      2 ts Garlic Powder                       2 ts Oregano
      2 ts Dry Mustard                       1/2 ts White Pepper
 
  Combine Ingredients, Mix Thoroughly.  Store in Shaker.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Strawberry Spread
 Categories: Spreads
      Yield: 1 servings
 
      1 ts Unflavored Gelatin                  6    Packets Equal
    1/4 c  Orange Juice                        1 tb Orange Peel Slivers
      1 c  Mashed OR Pureed Fresh            1/4 ts Coriander
           Strawberries                   
 
  in Small Saucepan, Sprinkle Gelatin Over Orange Juice.  Let Stand 1 Min.
  Heat Over Low Heat Until Gelatin Is Dissolved & Mixture Comes To A Boil.
  Remove From Heat And Stir Into Strawberries.  Add Remaining Ingredients And
  Stir To Blend.  Refrigerate Until Firm, 3 To 4 Hours. Best When Used Within
  1 Week.
   (Makes 1 Cup OR 16 Servings, 1 T. Each.)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: White Sauce
 Categories: Sauces
      Yield: 1 servings
 
    1/4 c  Instant Nonfat Dry Milk             1 tb Margarine
           Powder                              2 tb Flour
      1 c  Water                             1/8 ts White Pepper
 
  Combine Milk Powder & Water; Stir Well & Set Aside. Melt Margarine in A
  Small, Heavy Saucepan Over Medium Heat; Add Flour & Pepper. Cook 1 Min.,
  Stirring Constantly With A Wire Whisk. Gradually Add Milk, Stirring
  Constantly.  Cook, Stirring Constantly, An Additional 10 Min. OR Until
  Thickened & Bubbly. Cheese Sauce: Add 1/4 C. (1 Oz.) Shredded Cheddar
  Cheese & 1/8 t. Dry Mustard To Basic White Sauce. Cook Over Low Heat Just
  Until Cheese Melts; Stir Constantly. 1 C. 24 Cal. Per t. Fat 0.8. Chol.1.
   Mushroom Sauce: Saute 1/2 C. Chopped Mushrooms in 1 t. Melted Oleo1 Min.
  Add Mushrooms, 1 T. Dry Sherry, 1/4 t. Dried Tarragon & 1/8 t. Ground
  Nutmeg To White Sauce.  1 C. 20 Cal. Per T. Fat 0.8. Chol. 1. Curry Sauce:
  Saute 1/4 C. Chopped Onion in 1 t. Melted Oleo 2 Min.Combine First 9
  Ingredients; Toss To Coat.  Cover & Chill 2 Hours.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Strawberry Meringue Cups
 Categories: Desserts
      Yield: 8 servings
 
      2 pt Strawberries Sliced               1/2 c  Skim Milk
      2 ts Vanilla Extract                     2    Egg Whites
      7    Packets Equal                       8    Strawberry Halves
      1    Packet Low Calorie Whipped          8    Mint Sprigs
           Topping Mix                    
 
  Marinate Berries in Vanilla Extract & 4 Packets Equal.  Refrigerate For 30
  Min. Prepare Whipped Topping According To Package, Substituting Milk For
  Water. Beat Egg Whites Until Soft Peaks Form. Add 3 Packets Equal. Continue
  Beating Until Stgiff, But Not Dry, Peaks Form. Fold Egg Whites Into Whipped
  Topping.  Serve 1/2 C. Berries With 1/2 C. Topping. Garnish Each With
  Strawberry Half & Mint Sprigs. (diabetic Exchange: 1 Fruit, 1 Fat.)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Seafood Gumbo
 Categories: Cajun, Fish
      Yield: 6 servings
 
      3 lb Fresh Shrimp                        2 lb Lump Crabmeat
      3 c  Vegetable Oil                       8 c  Onions - Chopped
      4 tb Chopped Garlic                      1 cn 8oz. Tomato Sauce
      3 tb Black pepper                        1 ga Water
      2 pt Oysters                         4 1/2 c  Flour
      2 c  Bell Peppers Chopped                3 c  Celery - Chopped
      1 c  Green Onions Chopped                3 tb Salt
      2 ts Red Pepper                        3/4 c  Parsley - Chopped
      3 cn 14oz. Whole tomatoes & juice   
 
  Make a roux by stirring flour and vegetable oil until a well browned peanut
  butter color. Not Burned! When roux is made, addonions,bell
  peppers,celery,and garlic. Cook, stirring, until vegetables are limp, being
  careful not to burn. Add hand squeezed tomatoes, tomato sauce, salt and
  peppers. Cook and stir until well blended. Add water and cook 50 minutes.
  Turn fire off. Let sit until ready to serve. Just before serving,bring to a
  light bubble.If to thick add more water. Add shrimp. Cook 10 minutes. Add
  parsley,green onions, oysters and crabmeat. Cook 5 minutes more. It is
  important not to overcook the seafood. Serve immediately over rice or
  noodles.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Salmon Steaks
 Categories: Fish
      Yield: 4 servings
 
      4    Salmon steaks                       2 tb Soy sauce
    1/4 c  Oil                               1/2 tb Ginger
      2 tb Lemon juice                    
 
  Combine all ingredients and pour over steaks.  Marinate 30 minutes; turn
  steaks; marinate another 30 minutes.  Barbecue 10 minutes; turn steaks and
  brush with marinade; cook another 10 minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Tortoni
 Categories: Desserts, Chocolate, Microwave
      Yield: 4 servings
 
      2    Sq Unsweetened Chocolate          1/4 c  Sugar
      6 oz Semi Sweet Chocolate            2 1/2 c  Whipping Cream
    1/2 c  Chopped almonds                     2 ts Sugar
      4    Egg Whites                          1 tb Vanilla
    1/8 ts Cream of Tartar                     6 oz Chopped Candied Red Cherries
    1/8 ts Salt                           
 
  In a microwave oven or over boiling water, melt both kinds of chocolate.
  Set aside to cool. Toast the almonds in a shallow pan in a moderate oven
  (350 degrees) for about 10 minutes. Beat egg whites with cream of tartar
  and salt until foamy white. Gradually beat in 1/4 cup of sugar, 1
  tablespoon at a time, until soft peaks form. Beat two cups of cream in a
  bowl until stiff. Beat in two teaspoons of sugar, the vanilla and melted
  chocolate, blend well. Fold the beaten egg whites, the chopped cherries,
  toasted almonds and the melted semi-sweet chocolate into the whipped cream
  mixture. Small chunks of chocolate may remain. Place paper baking cups in
  24 muffin-pan cups (about 2 inches diameter). Freeze until firm. four hours
  or overnight. Beat remaining 1/2 cup of cream in a small bowl until stiff.
  Garnish each tortoni with a rosette of cream and a candied cherry.
  
  From The Gazette, 90/12/05
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Kentucky Kernels - S.A. Express News - Karen Haram
 Categories: Cookies, Holidays
      Yield: 10 servings
 
      4 tb Butter (1/2 Stick)                  1    Box of Powdered Sugar
    1/3 c  Bourbon                             1 c  Pecans, chopped
 
  Cream butter by hand.  By hand, alternately blend in powdered sugar and
  bourbon.  DO NOT USE MIXER.  Fold in pecans.  Drop by 2/3 teaspoonful onto
  wax-paper lined cookie sheets.  Cover with wax paper.  Refrigerate until
  set.  Cover and store in refrigerator.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pour la France's Fudge Caramel Cake - Express News
 Categories: Cakes, Desserts, Sauces, Mexican
      Yield: 10 servings
 
      2    9-inch layers of choc. Cake         1    Fudge Icing (Recipe)
      1    Caramel Sauce (Recipe)          1 1/2 c  Cashews, roasted, unsalted
      2 c  Heavy Cream                     2 1/2 lb Semisweet Chocolate
    1/3 c  Light Corn Syrup                    1 c  Brown Sugar, firmly packed
      2 ts Butter                            1/8 ts Salt
    1/3 c  Heavy Cream                    
 
  FOR CAKE:
  
     Slice round cake layers horizontally in half to make 4 round cake
  layers.  Place 1 layer on plate and top with Fudge Icing, Caramel Sauce and
  Cashews.  Repeat with next 2 cake layers.  Place final cake layer on top,
  frost top and sides of cake with Fudge Icing and cover sides of cake with
  chopped cashews.
  
  FUDGE ICING:
  
  Bring cream to boil.  Stir in chocolate until melted and smooth. This will
  be very soft but will harden when cooled.  Refrigerate until workable
  consistency.        NOTE: The time it takes to get to a workable
  consistency depends on the weather.  This is much like making fudge candy.
  The author, (Arlene Lightsey), made this sauce on a cool, clear day and had
  no problem.
  
  CARAMEL SAUCE:
  
  Bring first 4 ingredients to boil and reduce to thick syrup. Very
  carefully, (because it will splatter), add cream.  Refrigerate until cool.
  
  Recipe from Pastry Chef Jenny Mattingsley, of Pour la France, 7959
  Broadway, San Antonio, Texas......
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Jalapeno Seasoning Salt
 Categories: Spices
      Yield: 6 servings
 
      1 c  Garlic Salt                         2 c  Jalapeno Powder; *
    3/4 c  Celery Salt                       1/2 c  New Mexico Chile Powder; *
    1/4 c  Salt                           
 
  *  Both of these items should be available at grocery and specialty stores
     that handle Mexican foods.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Snails Bourguignonne / Escargots a la bourguignonne
 Categories: Appetizers
      Yield: 6 servings
 
     24    Large Paris mushrooms             100    Canned Burgundy snails
           Salt and pepper                   1/2 c  Snail butter
    1/2 c  Oil                            
 
  Preparation 15 minutes.  Cooking 15 minutes.  About 100 snails.
  
  Remove the stalks from the mushrooms.
  
  Season the mushroom caps with salt, pour the oil over them and sweat them
  in the oven.  Take the mushroom caps out and place 4-5 snails in each one.
  Cover with snail butter and heat in the oven just before serving, exactly
  as you would snails in their shells.
  
  Dry white wines:  Quincy, Pouilly-Fume, Bourgogne-Aligote. Red wines:
  Saint-Emilion, Chinon, Bourgueil, Rully, Beaujolais-Villages.
  
  [From "Larousse Traditional French Cooking."]
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Snails with frogs' legs / escargots aux grenouilles
 Categories: Main dish
      Yield: 4 servings
 
     48    Burgundy snails                   1/2 c  Milk
           Court bouillon                           Flour
      4    Shallots                            4 tb Butter
           Chives                                   Salt and pepper
    3/4 c  White Macon wine                         Chopped parsley, to garnish
     24    Frogs' legs                    
 
  [Looking at the ingredients, I figure that this'll feed 4 as a main course
  or 8 as an appetizer.  -- mkm]
  
  Preparation 1 1/2 hours.  Cooking 1 1/4 hours.
  
  Cook the snails in advance in a court bouillon, then remove them from their
  shells.  [There's a description of court bouillon in "Joy of Cooking."
  Basically, a court bouillon is an aromatic liquid or stock, sometimes
  containing wine, vinegar or lemon juice, used mainly for cooking fish and
  shellfish, but also sometimes white offal (variety meats) and some white
  meats.  -- mkm]  Chop them, together with the peeled shallots and a small
  bunch of well-washed chives.  Place these ingredients in a saucepan with
  the wine, cover and simmer for 1 hour.
  
  Meanwhile, soak the frogs' legs in the milk for 1 hour.  Drain them, then
  roll in flour and saute in the butter in a frying pan over a brisk heat for
  10 minutes.  Add the snails, together with their cooking juices, and season
  with salt and pepper.  [Personally, I prefer to mill the pepper at the
  dinner table.  The smell of the freshly ground pepper would otherwise be
  lost.  -- mkm]  Turn up the heat and cook for a further 5 minutes.
  
  Sprinkle with chopped parsley and serve.
  
  White wines:  Macon-Clesse, -Lugny, -Vire or -Ige, Hermitage, Crepy.
  
  [From "Larousse Traditional French Cooking."]
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Mrs. Fields Cookies
 Categories: Cookies
      Yield: 112 servings
 
      2 c  Butter                              2 c  Sugar
      2 c  Brown sugar                         4    Eggs
      2 ts Vanilla                             4 c  Flour
      5 c  Oatmeal *                           1 ts Salt
      2 ts Baking powder                       2 ts Baking soda
      1    Chocolate chips (24-oz bag)              Chopped nuts. Optional
 
  *   (put small amount into a blender and blend until it turns into a
       powder. Measure first, then blend.)
  
  Cream together butter, sugar, and brown sugar. Add 4 eggs and vanilla. Mix
  in flour, oatmeal, salt, baking powder, and baking soda. Add a 24-oz bag of
  chocolate chips, one 8-oz Hershey bar (grated), and/or 3 c chopped nuts.
  Bake on an ungreased cookie sheet. Bake golf ball sized cookies, placed 2
  inches apart at 375 degrees for 15 minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Bananas Flambe #2
 Categories: Desserts
      Yield: 4 servings
 
      8    Medium sized Ripe Bananas         1/3 c  Orange Juice
    1/4 c  Butter                              4 tb White Rum or Heated Brandy
    1/3 c  Apricot Jam                    
 
  In a large frypan, melt butter over medium heat. Add bananas and cook for 3
  ~ 4 minutes, then carefully turn bananas over and cook 1 - 2 minutes more
  until just tender. Transfer bananas to a dish. Add apricot jam and orange
  juice to frypan; bring to boil and cook about 2 minutes until sauce
  thickens; return bananas to dish. Add rum or brandy; light with a match and
  flame. Serve immediately, accompanied with ice cream or a dollop of whipped
  cream. Serves 4.
  
  From The Gazette, 91/02/13.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Budwix Cream
 Categories: Desserts
      Yield: 1 servings
 
      4 ts Budwix                              1    Juice of 1 Lemon
      2 ts Cold-pressed Oil                    2 ts Honey
      2 tb Cottage Cheese                      1    Banana
 
  *Budwix is a mixture of millet, almonds and flax seed. You can use plain
  yogurt or Quark cheese instead of cottage cheese. Other seasonal fruits can
  be used instead of a banana. In a blender, grind the grain-and-nut mixture
  until homogeneous but gritty. Add oil, cottage cheese, lemon juice, honey
  and fruit to the mixture in the blender. Blend until smooth and serve
  immediately.
  
  From The Gazette, 91/02/20.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Creole Shrimp Stew
 Categories: Cajun, Seafood, Soups
      Yield: 4 servings
 
    1/3 c  Chopped Bacon                       3 c  Seafood Stock
    1/3 c  All-Purpose Flour                   2 c  Water
      4    Stalks Celery, chopped              2 tb Lemon Juice
      1    Large Onion, chopped                1 tb Granulated Sugar
      1    Large Green Pepper, chopped              Creole Spices
      6    Green Onions, chopped               2 lb Uncooked, shelled Shrimp
      1 c  Tomato Paste                      1/4 c  Minced Fresh Parsley
 
  * Instead of using bacon fat to blend with the flour, it can be drained off
  and you can use oil. cook bacon in large, heavy pan over medium heat until
  fat escapes and bacon is crisp. Blend in flour and whisk until it burns a
  peanut brown color. Add celery, onion, green pepper and green onions and
  cook, stirring until vegetables soften, about 10 minutes. Blend in tomato
  paste, seafood stock, water, lemon juice, sugar and spices to taste. Stir
  to blend mixture into a roux. Bring to a boil, reduce heat, cover and
  simmer very slowly, stirring frequently, until sauce thickens, about 10
  minutes. Add uncooked, shelled, deveined shrimp and parsley and continue to
  cook over low heat, just until shrimp turn pink. taste and adjust
  seasonings. Serve hot over hot rice. 4 servings.
  
  By Christophe Ritoux, Cajun House, From The Gazette, 91/02/27.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cream Cheese Crosses
 Categories: Desserts
      Yield: 18 servings
 
      3 oz Cream Cheese, softened              2 tb Honey
      1 tb Butter, softened                  1/4 ts Grated Lemon Rind
 
  In a small bowl, beat cream cheese and butter until smooth. Beat in honey
  and lemon rind. Refrigerate until ready to use. On warm buns, pipe mixture
  to make crosses on buns. Do not reheat once crosses are in place. Makes
  enough for 1 1/2 dozen buns.
  
  From The Gazette, 91/02/27.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: DINER GOULASH
 Categories: Soups
      Yield: 8 servings
 
      2 lb Chuck or round steak, cut           2 ts Paprika
           In cubes                                 Pepper to taste
    1/4 c  Shortening                        1/2 ts Dry mustard
      1 c  Onion                               2 tb Worcestershire sauce
      1 sm Garlic,minced                   1 1/2 c  Water
    3/4 c  Ketchup                             2 tb Flour
      1 tb Brown sugar                       1/4 c  Cold water
      2 ts Salt                                1 pk (8 oz) noodles
 
  Brown first 4 ingredients.Combine and mix ketchup,brown sugar,salt
  paprika,pepper,dry mustard and Worcestershire sauce.Add mixture and 1 1/2
  cup water to meat mixture.Simmer 2 to 2 1/2 hours.When meat is tender,mix
  flour and 1/4 cup cold water.Stir into meat mixture.Heat to
  boiling,stirring constantly.Boil 1 minute.Pour over hot cooked
  noodles.Serves 6 to 8.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: DUMPLINGS
 Categories: Breads
      Yield: 12 servings
 
      2 c  Bisquick baking mix               2/3 c  Milk
 
  Mix 2 cups Bisquick baking mix and 2/3 cup milk until soft dough forms.Drop
  by spoonfuls onto boiling stew.Cook uncovered over low heat 10
  minutes;cover and cook 10 minutes.Maker 10 - 12.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: CAJUN SEASONING
 Categories: Spices, Cajun
      Yield: 1 servings
 
    1/2 c  Salt                              1/4 c  Black pepper
    3/4 c  Garlic,chopped                    1/4 c  Cayenne pepper
 
  Combine together.Store in sealed glass jar.Self life unlimited.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: SUMMER LASAGNA
 Categories: Italian, Microwave, Cheese/eggs
      Yield: 6 servings
 
      8 oz Can Tomato Sauce                    1 md Onion, chopped
    1/4 ts Basil leaves                      1/4 ts Salt, optional
    1/8 ts Fresh Ground Pepper               1/4 ts Oregano leaves
      1 c  Ricotta cheese                    1/2 c  Shredded Mozzarella Cheese
      1 ts Parsley                             3 md Zucchini, about 9-in.long
      1 lg Tomato                              2 tb Grated Parmesan Cheese
 
  1.     Combine tomato sauce, onion, basil, salt, pepper & oregano in small
  mixing bowl; set aside.  In medium bowl, combine ricotta, mozzarella and
  parsley.  Set aside. 2. Peel zucchini and cut off ends. Slice zucchini
  lengthwise into strips. Arrange strips in 8x8-in. baking dish. Cover with
  wax paper. 3. Microwave at High for 6 to 8 minutes, or until fork tender,
  rearranging after half the time.  Drain liquid; place zucchini on towels to
  absorb excess moisure; cool slightly. 4. Layer 4 to 6 of the strips in the
  bottom of baking dish. Reserve 6 strips for second layer. Spread ricotta
  mixture over zucchini. Layer with sliced tomatoes. 5. Spread half of tomato
  sauce mixture over tomatoes; top with zucchini slices. Pour remaining sauce
  over zucchini and sprinkle with Parmesan. 6. Reduce power to 50% (medium).
  Microwave uncovered 20 to 25 minutes or until zucchini is tender and
  mixture is hot in center.  Let stand 5 minutes before serving.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: EGGPLANT PARMESAN
 Categories: Italian, Vegetables, Main dish
      Yield: 8 servings
 
      1    Onion, chopped                        md Eggplants
      2    Cloves garlic, minced             1/2 c  Grated Parmesan cheese
      2 lg Cans tomatoes                       1 tb Chopped parsley
           (approx. 32 oz ea)                  1 c  Italian bread crumbs
    1/2 c  Ketchup                             1 c  Plain bread crumbs
    3/4 ts Salt                                1 tb Oregano (optional)
    1/4 ts Pepper                            1/2 lb Mozzarella cheese,
      1 c  Oil                                      Thinly sliced
 
  Add 1 or 2 creole tomatoes, if they are in season (These are tomatoes local
  to New Orleans.  They are delicious!!)
  
  Simmer onion, garlic, tomatoes, ketchup, salt and pepper for 30 minutes.
  Add 1/2 c oil to frying pan while other mixture is simmering. Slice
  eggplant into 1/2 inch slices (slice only enough to fit into fry pan) Do
  NOT slice ahead of time.)  Add eggplant to HOT oil. Fry until slightly
  browned.  Press each slice against side of pan to drain oil before
  removing.  Add more oil as needed.
  
  Mix Parmesan cheese, parsley, bread crumbs, and oregano in a bowl.
  
  Place one layer of eggplant in a flat casserole dish. Sprinkle with bread
  crumb mixture and cover with tomato mixture.  Alternate layeres and top
  with mozzarella cheese.
  
  Bake at 350 degrees for 30 minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Marinated Broccoli and Tomato Salad
 Categories: Salads, Vegetables
      Yield: 4 servings
 
      1 lb Broccoli                          3/4 c  Black olives, pitted, drain
    1/4 lb Mushrooms, fresh                    1 c  Tomatoes, cherry

----------------------------------DRESSING----------------------------------
    1/3 c  Olive oil                           1    Onion, green, minced
      1 tb Vinegar, white wine                 1    Garlic, clove, minced
      1 tb Lemon juice                       1/2 ts Salt
      2 tb Parsley, fresh chopped            1/4 ts Pepper, freshly ground
 
  PREP TIME: 20 MIN        MARINADE TIME: 3 HOURS OR MORE 1. Trim flowerets
  from broccoli, you should have about 1 quart. Reserve stems for another
  use. 2. Drop broccoli flowerets into boiling salt water for 1 min. or just
  until they turn bright green; drain. 3. Trim mushroom stems to 1/2-inch. 4.
  Combine broccoli, mushrooms, olives and tomatoes in bowl. 5. Measure oil,
  vinegar, lemon juice, parley, onion, garlic, salt and pepper into small
  bowl.  Whisk until blended. 6. Pour dressing over vegetable mixture. 7.
  Turn gently to coat vegetables.  Cover and refrigerate 3 or more
    hours until ready to serve.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: CANNOLI  (Cream Rolls)
 Categories: Italian, Pasta, Cheese/eggs
      Yield: 6 servings
 
----------------------------------FILLING----------------------------------
      3 c  Ricotta cheese                    1/2 c  Finely chopped candied
  1 1/4 c  Sugar                                    Citron
      2 ts Vanilla extract                   1/4 c  Semi=sweet chocolate pieces

-----------------------------------SHELL-----------------------------------
      3 c  Flour                               2    Eggs, well beaten
    1/4 c  Sugar                               2 tb White vinegar
      1 ts Ground cinnamon                     2 tb Cold water
    1/4 ts Salt                                2 oz Pistachio nuts
      3 tb Shortening                          1    Egg white, slightly beaten
 
  FOR FILLING:  Combine and beat until smooth (about 10 min. with an electric
  mixer at medium-high speed) Stir in, mixing thoroughly, citron and
  chocolate pieces Place mixture in refrigerator to chill. FOR SHELLS: Sift
  together first 4 ingredients into a bowl. Cut shortening in with a pastry
  blender until pieces are size of small peas. Stir in eggs. Blend in, a
  tablespoon at a time, the vinegar and cold water. Turn dough onto a lightly
  floured surface and knead until smooth and elastic, about 5 to 8 minutes.
  Use a small amount of additional flour if necessary to get a smooth dough.
  Wrap in waxed paper and chill in refrigerator for 30 minutes.
  
  Set out six aluminum cannoli tubes (6 inches long, about 3/4-inch
  diameter).  Set out deep saucepan or automatic deep-fryer. Add vegetable
  oil (or half vegetable oil and half olive oil) and heat to 360 F. Cut an
  oval shaped pattern from cardboard (about 6 x 4 1/2 inches). Blanche in
  boiling water, then cool and finely chop pistachios. Roll chilled dough an
  lightly floured surface to 1/8 inch thickness. Cut with a pastry cutter and
  the oval pattern. Wrap dough loosely around tubes slightly overlapping
  opposite edges. Seal edges by brushing with egg white. press edges together
  to seal.
  
  Fry only as many shells as will float uncrowded one layer deep in the hot
  oil.  Fry about 8 minutes or until golden brown, turning occasionally in
  the oil.  Drain over the pan before removing to paper toweling. Cool
  slightly and remove tubes, then cool completely. Continue forming and
  frying cannoli shells.
  
  When ready to serve, fill with the chilled ricotta filling. Sprinkle ends
  with the chopped nuts and dust with confectioners' sugar.
  
  Yield: About 16 to 18 cannoli
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: VERDURA MISTA  (Mixed Vegetablse)
 Categories: Italian, Vegetables, Side dish
      Yield: 8 servings
 
      1 bn Broccoli                            2 c  Chopped tomatoes, fresh
      1    Head cauliflower,                        If possible (drain canned)
           Cut into flowerets                 22    Black olives (about)
      3    Potatoes, peeled and                     Hot pepper flakes to
           Sliced 1/4 inch thick                    Taste (Optional)
      3 tb Olive oil                           1 tb Dried oregano
      1 tb Safflower oil                            Salt and freshly ground
      3    Cloves garlic, finely                    Black pepper to taste
           Chopped                             1 tb Olive oil
 
  Skin broccoli stems and quarter them lengthwise.  Cut flowerets into large
  pieces.  Blanch broccoli, cauliflower, and potatoes in boiling water then
  drain.  Heat the oils in a medium skillet and add one third the chopped
  garlic.  When garlic begins to color, add tomatoes and simmer, covered, for
  5 minutes. Place the blanched vegetables in a large, shallow baking dish,
  add the rest of the ingredients, including the remaining chopped garlic.
  Toss lightly, then spread the tomatoes on the surface. Cover and bake in a
  preheated 500 F oven until vegetables are cooked, about 20 minutes.  Do not
  overcook.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: ITALIAN VEGETABLES
 Categories: Italian, Rice, Side dish, Salads
      Yield: 2 servings
 
    3/4 c  Rice                              1/4 ts Pepper
    1/4 ts Salt                              1/4 ts Turmeric
      2 c  Water                             1/4 lb Spinach
      6 tb Oil                               1/2 c  Sliced green onion
      2 tb White wine vinegar                  4    Crumbled slices crisp
      2 tb Soy sauce                                Bacon
 
  Simmer rice, covered, in salted water until rice is done. Drain. Combine
  oil, vinegar, soy, pepper, turmeric. Stir into the still warm rice. TEAR
  the spinach into small pieces. Toss spinach, onion and bacon into the rice.
  
  Eat it as a cold salad, or warm as a side dish.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: PASTA DOUGH (Manual Pasta Machines ONLY)
 Categories: Italian, Breads
      Yield: 1 servings
 
  2 1/3 c  All purpose flour                   2 lg Eggs
           (for better pasta, use              1 tb Olive oil
  1 1/3 c  AP flour and                      1/2 ts Salt
      1 c  Semolina flour)                   1/3 c  Water
 
  Mix 2 cups flour and salt in bowl, reserve 1/3 cup for later. Make a well
  in the center Mix eggs, olive oil and water and pour into well. Stir flour
  into egg mixture until dough forms into a ball. Turn out onto floured
  surface and kneed for about 10 minutes, adding extra flour if too moist.
  Kneed until dough is smooth and elastic. Cover with towel and rest for 30
  minutes. Cut into 4 portions, keep pieces covered until used.
  
  Get out your machine and set dial on widest setting (1 on the Atlas).
  Flatten dough ball and run through rollers several times until smooth (you
  may add a bit of flour here too). Move rollers to next setting and roll
  again once. Continue to roll until pasta is the proper thickness (5 or 6 on
  the Atlas).  You may cut sheet in half if it's too long. Continue with
  other pieces and then put the finished sheet aside to dry for about 3
  minutes.  Attach desired pasta cutters and run the sheets through.
  
  You can use right away or spread out the pasta to dry overnight and then
  freeze extra.
  
  To cook, drop into large pot of boiling water with a bit of salt and oil.
  Cook until al dente, which should only take about 2 minutes for fresh.
  
  A tip - be sure the dough is fairly dry, otherwise it won't cut into
  separate strands.
  
  Another tip - You can substitute heavy cream for the 1/3 c water for a
  richer pasta. Great for fettuchini alfredo.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Coquilles Saint-Jacques Sautees A la Provencale
 Categories: Italian, Seafood
      Yield: 4 servings
 
      1 lb Or about 2 c. scallops                   (preferably a no-stick
           Cut into 1/2 inch pieces                 Pan)
           Lemon juice, salt, and              2 tb Minced shallots or
           Pepper                                   Scallions
    1/2 c  Flour                               1    Clove garlic, mashed
           Olive oil or cooking oil            2 tb Butter
           A 10 inch frying pan                2 tb Minced fresh parsley
 
  Dry the scallops in paper towels, then place on a large sheet of waxed
  paper.  Sprinkle with drops of lemon juice, then with salt and pepper. The
  moment before sauteing, dredge with flour and shake in a sieve to dislodge
  excess flour. Film the frying pan with a 1/16-inch layer of oil. When
  almost smoking, add the scallops. Toss for 4 to 5 minutes until scallops
  are lightly browned.  Then toss for a moment with the shallots or
  scallions, and garlic; finally toss with the butter and parsley and serve.
  Suggested accompaniments: If the scallops are a first course, accompany
  with French bread. For a main course, accompany with broiled tomatoes and
  green beans. Notes: Sauteed scallops should be crisp light brown outside
  and moistly tender inside. Keys to success are: have your sauteing oil very
  hot before the scallops go in, and have no more than one layer of scallops
  in the pan.  Otherwise the scallops will steam, exude moisture, and will
  not brown. You may find, in using frozen scallops, that they will start out
  nicely, then suddenly release juices in the pan; to avoid this, blanch them
  before cooking by dropping them in a large pan of rapidly boiling water and
  bringing them quickly back to the boil, then drain immediately, dry them,
  and proceed with the recipe.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Spinach Stuffed Shells
 Categories: Italian, Vegetarian
      Yield: 8 servings
 
      2 tb Vegetable oil                            Salt and pepper to taste
      1 sm Onion, diced                       12 oz Pkg. jumbo macaroni shells
     28 oz Can tomatoes                       20 oz Frozen creamed spinach in
      6 oz Can tomato paste                         Boiling bags
      2 ts Brown sugar                        15 oz Container ricotta cheese
  1 1/2 ts Oregano leaves                      8 oz Shredded mozzarella cheese
 
  In a large saucepan over medium heat, heat oil and cook onion until tender,
  stirring often. Add tomatoes(chopped or squished with your hands) with
  their liquid, tomato paste, brown sugar, oregano (oops I just realised I
  forgot-1 clove garlic, minced), garlic, 1 1/2 t. salt and 1/4 t. pepper (or
  to taste). Heat to boiling; then reduce heat to low, cover and simmer for
  20 minutes.  Meanwhile, prepare macaroni shells as label directs; pour into
  collander and cool slightly. Prepare spinach as label directs, pour into
  bowl and cool (again) slightly. Stir in ricotta and mozzarella (I also add
  1/4 c. parmagian), 1 t. salt and 1/4 t. pepper. Fill each cooked shell with
  about 1 T.  cheese mixture.  Preheat oven to 350. Spoon sauce evenly into
  14"X10" (or 13"X9") roasting pan, arrange filled shells in sauce. Cover
  roasting pan with foil and bake 30 minutes or until hot and bubbly.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: RAVIOLI WITH RICOTTA FILLING
 Categories: Italian, Cheese/eggs
      Yield: 36 servings
 
-----------------------------BASIC PASTA DOUGH-----------------------------
      4 c  Sifted flour                        4    Eggs
    1/2 ts Salt                                6 tb Very cold water

------------------------------RICOTTA FILLING------------------------------
      3 c  Ricotta cheese (about             3/4 ts Salt
           1 1/2 lbs)                        1/4 ts Pepper
      2    Eggs, well beaten               1 1/2 tb Chopped parsley
      1 tb Parmesan cheese                
 
  BASIC PASTA DOUGH Stir into a large bowl a mixture of: 4 c sifted flour and
  salt. Make a well in center of flour.  Add eggs, one at a time, mixing
  slightly after each addition: Add gradually about: 6 Tablespoons very cold
  water Mix well to make a stiff dough. Turn dough onto a lightly floured
  surface and knead for 3 to 5 minutes until smooth and elastic. (Use shorter
  time if you are using a pasta machine to roll the dough.) RICOTTA FILLING
  Combine in a large bowl all filling ingredients. ASSEMBLY Divide dough into
  fourths.  Lightly roll each portion 1/8 inch thick and cut lengthwise into
  5 inch wide strips.  Use the strips immediately--do nt allow to dry. Place
  2 teaspoons of the filling 1 1/2 inches from the narrow end and in the
  center of the strip. Continue along the strip, placing the filling at about
  3 1/2 inch intervals.  Fold the strip in half lengthwise, covering the
  mounds of filling.  To seal, press the edges together with the tines of a
  fork.  Press gently between the mounds to form rectangles about 3 1/2
  inches long. Cut apart with a pastry cutter and press the cut edges with
  the tines of a fork to seal. COOKING In a large saucepan bring to a boil: 7
  quarts water 2 Tb salt Gradually add the ravioli (about one-half at a
  time).  Boil rapidly, uncovered, about 20 minutes or until tender. Remove
  raviolis with a slotted spoon and drain.  Palce on a warmed platter and top
  with tomato sauce.  Sprinkle with: grated Romano or Parmesan cheese Serve
  immediately.
  
  Makes about 3 dozen ravioli.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Spaghetti Carbanara
 Categories: Italian, Pasta
      Yield: 4 servings
 
      1 lb Bacon cooked and crumbled           1 sm Clove garlic crushed
      1 md Onion, diced                        2 tb Bacon fat fom above
      1    Green pepper, diced           

-----------------------------------PASTA-----------------------------------
      2 c  Flour                               2    Eggs
      1 ts Salt                                2 tb Water
      2 ts Olive oil                      
 
  Saute the onion and pepper. Cook pasta and drain. Add pepper, onion and
  bacon Add 2 eggs and stir over med heat until egg starts to cook. You don't
  want the eggs to become scrambled. It should be on the creamy side. Add
  pepper and parmesan to taste. PASTA: Mix the flour, salt and olive oil,
  then beat in the eggs, (a food processor, or a mixmaster does this very
  easily).  When well combined, add all of the water. Work until this becomes
  a dough ball, and then knead for two minutes, stretching out the dough, and
  folding it. Put in a plastic bag, and store in the fridge for at least a
  half an hour. Divide the dough into four pieces, and run through the
  machine, adding flour (this is a good place to work in some semolina) so
  that the dough is not sticky. After kneading on the widest setting for
  about 10/15 passes, reduce the size of the roller one step at a time until
  you reach the thinnest size. Put through the cutter of your choice, and dry
  on a rack or a line. Use fresh, or freeze unused portions. Easy, and quick
  and impresses the hell out of your guests! I sometimes add thyme, or
  oregano to my dough when mixing (about 2 t) and this adds nicely to the
  taste of the dough.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Eggplant Parmigiana
 Categories: Italian, Vegetarian
      Yield: 8 servings
 
      1 lg Eggplant                            4 oz Tomato paste
      4    Eggs, beaten                        1 md Onion
  1 1/2 c  Sliced mushrooms                    6 oz Ricotta cheese
    3/4 c  Diced celery Italian bread          4    Cloves garlic
           Crumbs                              1 lb Mozzarella
     16 oz Tomato sauce                      1/4 c  Grated parmesan cheese
      4 oz Firm tofu                                Oregano
      2    Bay leaves                               Basal
     16 oz Whole tomatos                            Olive oil
 
  Cut eggplant into  1/4" thick slices. Dip in egg batter and then Italian
  bread crumbs. Brown in frying pan. Set aside.
  
  Saute a few minutes alone... firm tofu, diced into small squares and onion,
  diced .....before adding: Fresh (preferably): garlic bay leaves, sliced
  mushrooms, celery.
  
  Saute.
  
  Add: 16 oz tomato sauce, 16 oz whole tomatoes -mashed with juice, tomato
  past, Basil, (to taste), Oregano (to taste)
  
  Simmer 15 minutes or so.
  
  Layer a 9x13 baking pan with  fried eggplant, sauce, ricotta cheese,
  mozzarella cheese until all ingredients are used. Top with mozzarella
  sprinkled with grated parmesan.  Bake at 400 about 1 hour, or until the
  cheese is melted and browning. Enjoy!
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Zucchini Pesto Quiche
 Categories: Italian, Cheese/eggs
      Yield: 8 servings
 
      1    9" prebaked pastry shell            2    Cloves garlic, minced
      3 sm Zucchini (halved and cut          1/2 ts White pepper
           In 1/4" slices                    1/4 ts Cayenne pepper
      2 tb Pesto                             1/4 c  Red bell pepper, chopped
      2 c  Swiss cheese, grated                3    Eggs
  1 1/4 c  Jack cheese, grated                 1 c  Half-and-half
 
  Precook zucchini (saute in butter or microwave 5 minutes). Cool and drain
  off excess moisture.  In mixing bowl, combine zucchini, pesto, cheeses,
  seasonings, and pepper.  Mound filling in pastry shell. Whisk eggs and
  half-and-half until smooth. Pour over filling. Bake in preheated 375 oven
  for 30 minutes or until done. If top begins to brown too fast, cover with
  foil.  Quiche is done when knife inserted in center comes out clean. Allow
  to stand on wire rack 5-10 minutes before cutting. Serve hot. Quiche may be
  reheated.  Great with sour cream.)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: EASY PESTO
 Categories: Italian, Sauces
      Yield: 1 servings
 
      1 c  Chopped basil leaves,             1/2 c  Pine nuts or walnuts
           Cleaned and dried                 1/2 c  Parmesan cheese, grated
      3    Cloves garlic                     1/2 c  Good quality olive oil
 
  In a blender, combine basil, garlic, nuts, and cheese.  Slowly add oil
  while blender is running.  Makes about 1 1/2 cups.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Manicotti (Mamma Leone's)
 Categories: Italian, Pasta, Cheese/eggs
      Yield: 6 servings
 
      3 c  Sifted all-purpose flour            1 tb Olive oil
      4    Eggs                                3 c  Meat sauce
  4 1/2 ts Cold water                        1/4 c  Freshly grated Parmesan
           Pinch   salt                             Cheese

---------------------------STUFFING FOR MANICOTTI---------------------------
    3/4 c  Ricotta cheese                      2 tb Freshly grated Parmesan
    3/4 lb Mozarella cheese, diced                  Cheese
      3    Eggs, lightly beaten              1/2 ts Salt
      2 tb Butter                                pn Black pepper
 
        Place flour on a pastry board and make a well in the center. Break
  the eggs into the well and add the water, a little at a time, and the salt.
  Knead for about 10 minutes.  Let stand, covered, for about 1 hour. Cut
  dough into 4 pieces and roll as thin as you can.  Cut into rectangles 4
  inches wide by 6 inches long.  Place between pieces of waxed paper. You
  should have about 12 pieces.  Cook, half at a time, in 4 quarts salted
  boiling water with olive oul added.  Cook for 5 minutes. Drain and place
  between 2 towels.
        Divide stuffing into 12 parts.  Place a mound of stuffing on each
  dough rectangle about 1/3 inch from a long edge.  Mound should be about 1/2
  inch thick and 1/2 inch wide.  Fold dough over twice.  Spread a thin layer
  of the meat sauce on the bottom of a baking pan.  Arrange manicotti about
  1/4 inch apart in the pan and spoon the rest of the sauce over the top.
  Sprinkle a teaspoon of Parmesan cheese over each of the manicotti. Bake in
  a preheated slow (300 F) oven for 15 to 20 minutes. Drain the ricotta
  cheese.  Combine all of the ingredients and mix well.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cheese-Stuffed Manicotti
 Categories: Italian, Pasta, Cheese/eggs
      Yield: 6 servings
 
-------------------------------CHEESE FILLING-------------------------------
    1/2 lb Fresh mozzarella cheese,                 Salt and freshly ground
           1/2-inch dice                            Black pepper
      2 lb Ricotta cheese (or 2              1/4 c  Minced fresh parsley
           15-ounce containers)               14    Manicotti shells
    1/4 lb Prosciutto, 1/4-inch dice           3 c  Tomato sauce (Meat or
      2    Eggs                                     Marinara)
    1/2 c  Freshly graterd Parmesan          1/2 c  Freshly grated Parmesan
           Cheese                                   Cheese
 
        TO MAKE THE FILLING:  combine all the filling ingredients and mix
  very thoroughly.
        Heat 4 to 6 quarts of salted water to the boil in a large pot; add 2
  tablespoons oil to help prevent pasta from sticking.  Add half of the
  manicotti and cook for 6 to 8 minutes, or until not quite al dente. Stir
  occasionally with a long-handled fork.  Hold a strainer over the pot and
  use a slotted spoon to remove 1 or 2 manicotti at a time from the boiling
  water, placing them in the strainer.  Shake manicotti free of water over
  the pot.  Spread a clean kitchen towel on the kitchen counter. Place the
  manicotti side by side on the towel, which will absorb all the remaining
  moisture.  (The shells must be completely dry before stuffing.) Repeat
  until all shells are cooked.  Cool.  Generously butter a baking dish, 13 x
  10 inches.  Fill each shell with some of the stuffing, letting a little of
  the stuffing come out on either end.  This is best done with a pastry tube
  and a large nozzle; otherwisew use a regular teaspoon. Lay the stuffed
  manicotti side by side in the buttered dish and surround them with any
  manicotti shells you may not have sufficient stuffing for. Pour half the
  tomato sauce over the shells and sprinkle with 1/2 cup Parmesan cheese.
  Bake in a preheated moderate oven for 15 to 20 minutes. Heat remaining
  tomato sauce to serve separately.  Serve with additional Parmesan Cheese.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Three-Cheese Manicotti
 Categories: Italian, Pasta, Cheese/eggs
      Yield: 6 servings
 
      1 cn (8 ounces) tomato sauce             2    Eggs, beaten
      1    Envelope spaghetti sauce          1/4 c  Snipped parsley
           Mix                               1/2 ts Salt
      2 c  Shredded mozzarella cheese        1/8 ts Pepper
      1 c  Cream-style cottage cheese          8    Manicotti shells, cooked
    1/2 c  Grated parmesan cheese                   And drained
 
   Blend tomato sauce, spaghetti sauce mix, and 1 1/2 cup water. Simmer,
  uncovered for 10-12 minutes.  Meanwhile, combine 1 cup mozzarella, cottage
  cheese, and Parmesan.  Add eggs, parsley, salt, and pepper; mix lightly.
  Stuff manicotti shells with cheese mixture, using about 1/4 cup for each.
  Pour 1/2 cup of sauce mixture in to 12 x 7 1/2 x 2-inch baking dish.
  Arrange manicotti in dish; pour remaining sauce atop. Sprinkle with
  remaining mozzarella.  Bake uncovered at 350 until bubbly, 25-30 minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Fideo
 Categories: Italian, Pasta
      Yield: 6 servings
 
      3 tb Oil                                 1    Clove garlic, minced
      4    Coils of fideo ( coil             1/2 c  Canned tomato sauce
           Vermicelli)                         3 c  Water
      2 tb Minced onion                             Salt, pepper
 
  Heat oil, add fideo and cook until lightly browned.  Add onion and cook
  until tender.  Add garlic, tomato sauce and water and season to taste with
  salt and pepper.  Bring to a boil.  Lower heat, cover and simmer for 10
  minutes.
  
  Thats the plain version...add ground beef, fry it on the side...then add
  the cooked, drained beef when you add the garlic etc.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Fresh Pesto Pasta
 Categories: Italian, Pasta
      Yield: 4 servings
 
      3    Cloves garlic, sliced               1 tb Lemon juice
      2 tb Olive oil                           6 tb Toasted Pine nuts
      2 c  Fresh Basil leaves                  9 oz Dry durum wheat pasta
    1/4 c  Water                               1    Sweet red pepper, cut
      1 ts Light-colored miso                       Into slivers
 
  Saute garlic in olive oil.  Place in blender or food processor container
  with basil, 1/4 cup water, miso, lemon juice and 3 Tblsp. pine nuts.
  Process until smooth, adding remaining 1/4 cup water if thinner consistency
  is desired. Cook pasta al dente according to package directions. Drain.
  Serve sauce over pasta, sprinkled with 3 Tblsp. pine nuts and garnished
  with red pepper slivers.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Gorgonzola and Fresh Thyme Sauce for Pasta
 Categories: Italian, Sauces
      Yield: 2 servings
 
  1 1/2 c  Heavy or whipping cream             3    Generous grates nutmeg OR
      6 oz Aged gorgonzola cheese,           1/8 ts Ground nutmeg
           Crumbled                                 Salt
      1 ts Fresh thyme OR                           White pepper
    1/2 ts Dried thyme                              Hot cooked pasta
 
  Stir together cream, cheese, thyme, and nutmeg in a large skillet. Cook
  gently over medium heat until mixture reduces by one-fourth. Add salt and
  pepper to taste. Toss with pasta to coat well. Serve with extra nutmeg, if
  desired.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Linguine with Mushroom and Garlic Cream Sauce
 Categories: Italian, Pasta
      Yield: 2 servings
 
      3 tb Butter                                   Salt
      8 oz Mushrooms, sliced                   4 oz Dried linguine
      3 md Garlic cloves, minced               2 oz Bel Paese cheese, cut
    1/2 ts Dried rosemary, crumbled                 Into small cubes
           Freshly ground pepper                    Chopped fresh parsley
    1/2 c  Whipping cream                 
 
  Melt butter in heavy large skillet over medium-low heat.  Add mushrooms,
  garlic, rosemary and generous amount of pepper.  Cook until mushrooms exude
  their juices, stirring occasionally, about 5 minutes. Add cream and simmer
  until sauce thickens slightly, about 3 minutes. Season with salt.
  Meanwhile, cook pasta in large pot of boiling salted water.  Drain well.
  Add pasta and cheese to sauce and stir until cheese melts.  Sprinkle with
  parsley and serve.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cream Sauce for Fettuccine Alfredo
 Categories: Italian, Sauces
      Yield: 5 servings
 
    1/4 c  Unsalted butter                          To taste
      1 c  Whipping cream                    1/4 c  Freshly grated Parmesan
           Salt and WHITE pepper                    Cheese
 
  Melt butter in a large skillet.  When butter foams, add cream. Simmer over
  medium heat about 2 minutes until slightly thickened. Season with salt and
  white pepper
  
  When your fettuccine has been cooked, drain noodles and place in the
  skillet with the cream.  Add 1/4 cup Parmesan cheese.  Toss noodles and
  sauce over medium heat until sauce coats noodles, 20 to 30 seconds. Serve
  immediately with additional Parmesan cheese. Makes 4 to 6 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Yellow and Red Bell Peppers Filled with Tuna and Capers
 Categories: Italian, Fish, Appetizers
      Yield: 16 servings
 
     10    Yellow bell peppers, cut                 Ground pepper
           Lengthwise into thirds              3 cn Albacore tuna packed in
     10    Red bell peppers, cut                    Water, drained
           Lengthwise into thirds            1/2 c  Chopped fresh parsley
      1 c  Plus                                5 tb Drained capers
      2 tb Olive oil                                Fresh parsley sprigs
      5 tb Fresh lemon juice                        Imported black olives
      5    Garlic cloves, pressed                   (such as Kalamata or
           Salt and freshly                         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.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Bread Salad with Tomatoes and Basil
 Categories: Italian, Salads
      Yield: 8 servings
 
      1    Loaf (1 pound) Italian            1/3 c  Olive oil
           Bread, cut into 1-inch            1/4 c  Minced basil
           Thick slices                             Salt and ground black
      2 lg Tomatoes, cut into med dice              Pepper
      2 tb Red wine vinegar               
 
  Dip each slice of bread into a large bowl of cold water, then transfer to a
  colander set aside in the sink; let drain for 15 minutes. Gently squeeze
  each slice of bread to remove excess water, then cut the slices into medium
  dice.
  
  Transfer bread cubes to a large nonreactive bowl.  Add the remaining
  ingredients including 1 teaspoon salt and 1/4 teaspoon pepper; toss the
  ingredients to combine.  Cover and chill for 1 hour. Serve.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: HOT ZABAGLIONE (Zabaglione Caldo)
 Categories: Italian, Desserts
      Yield: 6 servings
 
      8    Egg yolks                         3/4 c  Dry Marsala wine,
    1/2 c  Sugar                                    Sherry or port
 
   In a large bowl or the top part of a double boiler, beat egg yolks and
  sugar until pale and thick.  Set bowl or top part of double boiler over
  simmering water, do not let water boil.  Add Marsala, sherry or port
  slowly, beating constantly.  Zabaglione is ready when mixture has tripled
  in volume and it is soft and fluffy, after 4 to 6 minutes. Spoon into
  individual glasses.
   Serve immediately.
  
   Cold Zabaglione (Zabaglione Freddo):
  
   As soon as Zabaglione swells up into a soft mass, set bowl or top part of
  double boiler over a bowl of ice water.  Continue stirring until cool.
  Spoon into glasses and refrigerate until ready to serve.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Sun-dried Tomato & Basil pasta sauce/dressing
 Categories: Italian, Sauces, Vegetarian
      Yield: 1 servings
 
     10    Basil leaves, fresh, large        1/4 c  Balsamic vinegar, OR
      2    Garlic clove, large                      Red wine vinegar
      4    Sun-dried tomatoes,                 1 ts Salt
           Large, oil-packed                 1/2 ts Sugar
      6 tb Olive oil                         1/4 ts Red pepper flakes, dried
 
  Insert steel knife in food processor. Place basil in work bowl. With
  machine running, drop garlic through feed tube and mince. Scrape down sides
  of bowl. Add drained sun-dried tomatoes and process until finely chopped,
  scraping down bowl as needed. Add olive oil, vinegar, salt, sugar and red
  pepper flakes. Process until tomatoes are pureed, about 1 1/2 minutes. (Can
  be prepared 6 hours ahead. Transfer to small bowl. Cover and let stand at
  room temperature. Re-whisk before using if necessary.)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: EGGPLANT IN A CARRIAGE (Melanzane in Carrozza)
 Categories: Italian, Vegetarian
      Yield: 20 servings
 
      2    Long, narrow eggplants              1 cn (2 oz.) anchovy fillets
           (about 1 lb. each), sliced        1/4 c  Fresh basil leaves plus
           Crosswise 1/4-inch thick                 Several sprigs for garnish
  1 1/2 ts Salt                                3    Eggs
  2 1/4 c  Extra-virgin olive oil            1/2 c  All-purpose flour
    1/4 ts Freshly ground pepper               3 c  Fresh Italian bread crumbs
      6 oz Fresh mozzarella cheese,                 Marinara Sauce as
           Sliced 1/8-inch thick                    Accompaniment (optional)
 
  1.  Layer the eggplant slices in a colander, sprinkling each layer with the
  salt.  Set aside to drain for at least 1 hour.  Pat the eggplant dry with
  paper towels. 2. Preheat the oven to 375F. Using 1/4 c. of the olive oil,
  brush both sides of each eggplant slice. Arrange the slices in a single
  layer on 2 large baking sheets.  Bake for 15 to 20 minutes, turning once,
  until the eggplant is tender when pierced with a fork but still holds its
  shape. 3. Remove from the oven; season with eggplant with the pepper. Cover
  half the eggplant with mozzarella.  Finely chop the anchovies and basil
  together; sprinkle over the cheese.  Cover with the remaining eggplant
  slices to form sandwiches. 4. In a medium bowl, beat the eggs with 2
  teaspoons of water and 2 teaspoons of the olive oil. Coat the eggplant
  sandwiches with the flour, dusting off any excess. Dip into the beaten egg,
  then coat the sandwiches thoroughly with the bread crumbs, pressing gently
  to adhere. 5. In a large heavy skillet, heat the remaining oil over
  moderately high heat to 375F or until a small bread cube browns in about 1
  minute.
   Fry the eggplant sandwiches in small batches until golden, 1 to 2 minutes
  per side.  Remove with a slotted spoon and drain on paper towels. Arrange
  the sandwiches on a platter or plates and serve on their own or with
  Marinara Sauce, garnished with sprigs of fresh basil.
   (The eggplant sanndwiches can be assembled and fried early in the day.
   Set aside on a cookie sheet at room temperature and reheat in a 400F oven
  for about 5 minutes just before serving.)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Little Corner Restaurant Cake - Dolce del Cantoncino
 Categories: Italian, Desserts
      Yield: 8 servings
 
      1 c  Unsalted butter                   1/4 c  Rum
      1 c  Whipping cream                  1 1/2 c  Chopped walnuts
      2 oz Semisweet chocolate, chopped        9    Blanched almonds

--------------------------------SPONGE CAKE--------------------------------
    1/4 c  Butter                            1/2 ts Vanilla extract
      6    Eggs, room temperature              1 c  All-purpose flour
    1/2 c  Sugar                         

-------------------------------CUSTARD CREAM-------------------------------
      3 c  Milk                              1/2 ts Vanilla extract
      8    Egg yolks, room temperature       3/4 c  All-purpose flour
      1 c  Sugar                         

-----------------------------COFFEE ZABAGLIONE-----------------------------
      5    Egg yolks, room temperature       1/4 c  Espresso coffe, room temp.
      1 c  Sugar                          
 
  A rich, luscious dessert from the famous Il Cantoncino Restaurante in
  Bologona.
  
  Prepare Sponge Cake.  Prepare Custard Cream.  Prepare Coffee Zabaglione.
  Cream butter in a large bowl until pale and fluffy.  Gradually add cooled
  zabaglione to butter, beating vigorously after each addition.  Refrigerate
  mixture 2 to 3 minutes to stiffen slightly.  Whip cream and refrigerate.
  Preheat oven to 200F (95C).  Put chocolate into a small ovenproof bowl and
  place in oven until chocolate has melted, 4 to 5 minutes.  Cut cake into 2
  layers.  Sprinkle rum over 2 cut surfaces of cake.  Spread 1 layer with
  Custard Cream.  Top with second layer.  Spread zabaglione mixture evenly
  over top of cake.  Hold cake in 1 hand and spread zabaglione mixture around
  sides of cake.  Gently press walnuts onto sides of cake.  Put whipped cream
  into a pastry bag fitted with a medium star tube.  Pipe a cream border
  around edge of cake.  Decorate center of cake with 9 cream rosettes. Dip
  almonds into melted chocolate and place on top of rosettes. Refrigerate
  cake until serving.  Cake can be prepared up to 24 hours ahead. Let cake
  stand 30 minutes at room temperature before serving. Makes 8 to 10
  servings.
  
  SPONGE CAKE: Preheat oven to 350F (175C). Butter and flour a 10-inch cake
  pan with a removable bottom; shake off excess flour. Melt butter in a small
  saucepan; cool slightly.  Put eggs, sugar and vanilla in a large bowl. Set
  bowl in a larger one containing hot water or use a double boiler off the
  heat.  Beat at high speed 10 to 12 minutes or until mixture is pale and
  thick and has tripled in volume.  Sift flour over batter in several
  batches, gently folding in with a spatula after each addition.  Gradually
  add cooled butter, folding gently until well blended.  Pour batter into
  prepared pan.  Cook 20 to 25 minutes or until a wooden pick inserted in
  center of cake comes out dry.  Cool cake in pan 20 to 30 minutes, then
  transfer to a rack.  Cake can be prepared 1 or 2 days ahead, covered with
  plastic wrap and stored at room temperature.
  
  CUSTARD CREAM: In a medium saucepan, bring milk just to a boil. Put egg
  yolks, sugar and vanilla into a medium bowl. Beat 2 to 3 minutes until
  mixture is pale and thick. Gradually beat in flour. Very slowly stir half
  the hot milk into yolk mixture. Pour mixture into pan containing remaining
  hot milk.  Whisk over medium heat 2 to 3 minutes or until custard has a
  medium-thick consistency. Do not let mixture boil. Place custard in bowl.
  Cover and refrigerate.
  
  COFFEE ZABAGLIONE: In a large bowl or the top part of a double boiler, beat
  egg yolk and sugar until pale and thick. Set bowl or top part of double
  boiler over simmering water; do not let water boil. Gradually add coffee,
  beating constantly. Continue beating until zabaglione has doubled in volume
  and is soft and fluffy, 4 to 6 minutes. Remove from heat and set pan or
  bowl over a bowl full of ice water. Stir with a whisk until mixture has
  cooled.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: CALZONE WITH SUN-DRIED TOMATOES
 Categories: Italian, Pizza
      Yield: 4 servings
 
           Deep-Dish Pizza Dough               2 tb Chopped fresh parsley
      1 tb Oil from sun-dried tomatoes       1/4 lb Sliced prosciutto or dry
      1 md Onion, finely chopped                    Salami, cut into strips
      1    Clove garlic, minced                2 c  (1/2 lb) shredded whole-
           Or pressed                               Milk mozzarella cheese
      1 c  (8 oz) ricotta cheese                    Cornmeal (for baking sheet)
    1/4 c  Chopped sun-dried tomatoes               Olive oil
 
  1. Prepare Deep-Dish Pizza Dough and let it rise.
  
  2. While dough rises, prepare filling. In a medium frying pan heat tomato
  oil over moderate heat; add onion and cook, stirring often, until soft but
  not browned. Mix in garlic, then remove from heat.
  
  3. In a medium bowl mix ricotta cheese with dried tomatoes and parsley;
  stir in cooked onion mixture.
  
  4. Divide dough into two equal portions. Roll each half out on a floured
  suface to a 12-inch circle. Spread half of the ricotta filling over half of
  each circle of dough, leaving about a 1/2-inch margin.
  
  5. Sprinkle half of each circle with half of the prosciutto strips and 1
  cup of the mozarella cheese. Fold circles in halves over filling,
  moistening and pinching edges together (or pressing with tines of a fork)
  to seal.
  
  6. Preheat oven to 450~ F. Sprinkle a large, greased baking sheet lightly
  with cornmeal. Place calzone well apart on prepared baking sheet. Let rise
  until puffy (12 to 15 minutes). Brush tops lightly with olive oil, then
  serve hot.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Aioli
 Categories: Salads, Dressings, Italian
      Yield: 2 servings
 
      1    White bread, thin slice                  Salt
      3 tb Milk                                     Pepper, white
      4    Clove garlic, medium,                    VARIATION: Rouille
           Minced                              1    Red bell pepper
      2    Egg yolk, large                          VARIATION: Skordalia
      2 tb Lemon juice                       1/2 c  Almonds, blanched,
    1/2 c  Olive oil                                Finely ground
 
  Remove crust from bread- preferrably Italian white bread.  In a small bowl,
  combine bread and milk.  Let soak 5 minutes.  Squeeze the bread with your
  hands to get rid of any excess liquid.  Place bread, garlic, egg yolks, and
  lemon juice in blender or food processor fitted with a steel blade. Process
  10 seconds, or until completely smooth.  With machine running, slowly
  drizzle in oil until thickened. Season with salt and pepper to taste.
  
  VARIATION: Rouille Add 1 peeled, seeded, roasted red pepper to Aioli
  recipe.  Combine in blender or food processor with bread, garlic, egg
  yolks, and lemon juice. Follow the rest of the Aioli recipe.
  
  VARIATION: Skordalia Add 1/2 cup finely ground blanched almonds and 2 tbsp
  chopped parsley to one Aioli recipe.
  
  At a true Provencal feast, Aioli is served with mounds of boiled vegetables
  ~ leeks, cauliflower, green beans - boiled eggs, poached flaky salt-cod,
  and crusty French bread.  Or the dip may accompany sea snails or bourride -
  a Provencal fish stew.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Stuffed Artichokes
 Categories: Italian, Vegetables
      Yield: 3 servings
 
      3 lg Artichokes                        1/4 c  Olive oil (this needs to
      5 oz Parmesan cheese, grated                  Be olive oil, NO
      1 lg Clove of garlic, minced                  Substitute)
      1 c  Italian bread crumbs                     Lemon juice
 
  Cut the stems and the tops (Just low enough to remove the pointy ends of
  the leaves) off of the artichokes. Mix cheese, garlic,and crumbs. Spread
  the artichoke leaves so you can fill each layer, from the outside in, with
  the crumb mixture.
  
  Place the artichokes in a pot with about 1-2 inches of water.  Drizzle
  olive oil and lemon juice over the top of each artichoke. Cover and steam
  45 minutes or longer, checking occasionally that the water has not
  completely evaporated. The artichokes are done when a leaf can be easily
  pulled off.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Melanzane Sott'Olio d'Oliva (Marinated Eggplant In Olive Oil
 Categories: Italian, Vegetables
      Yield: 6 servings
 
      4 md Eggplants (about 3 1/2 lbs)       1/4 c  Chopped garlic
    1/2 c  Salt                                1 ts Crushed red pepper
      1 qt White vinegar                       1 tb Dried oregano OR
      1 c  Extra virgin olive oil          2 1/2    Fresh oregano
      3 c  Olive oil                         1/2 ts Salt
 
  1. Slice the skins off the eggplants, and slice them about 1/4 inch thick
  from top to bottom. Then slice across to get pieces the size of French
  fries. Put the eggplant strips in a bowl and toss with the 1/2 cup of salt.
  2. Move the eggplant strips into a colander, arraying them in a relatively
  uniform layer up the sides. Put a bowl the same size as the colander inside
  the colander and weigh it down with three or so pounds of weight. [I find a
  foil covered common solid brick is a handy kitchen tool] Put the entire
  apparatus in the sink to drain for 45 minutes. This will remove any
  bitterness from the eggplant. 3. Rinse the salt off the eggplant with cold
  water. Drain it well, then SQUEEZE it dry. Put the eggplant in a bowl with
  the vinegar, and marinate it for 30 minutes. [It will return to shape like
  a wet sponge] 4. Drain the vinegar from the eggplant and squeeze it dry
  again. Put the eggplant into a bowl with all the other ingredients. 5. Pour
  the contents into a canning jar. Make SURE therre is enough olive oil to
  completely cover all the eggplant about 1/2 inch deep. Tightly seal and
  refrigerate the jar. Marinate for at least a week; the ideal time is
  actually three months, and the eggplant will keep getting better even after
  that.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Green Bean And Red Onion Salad
 Categories: Italian, Salads
      Yield: 4 servings
 
      1 lb Green beans                         3 tb Olive oil
      1 sm Red onion, very                   1/4 ts Salt
           Thinly sliced                     1/4 ts Freshly ground black
    1/3 c  Finely minced parsley                    Pepper
      2 tb Minced fresh mint                   1 ts White wine vinegar.
    1/3 c  Coarsely shredded Parmesan     
 
  1.  Bring a large pan of water to the boil.  Trim the green beans,
    cut in halves or thirds if long.  Put the beans into the boiling
    water and time about five minutes, or until tender.  Drain and rinse
    with cold water until completely chilled.  Pat dry with paper
    towels.
  
  2.  Soak the red onion in cold water 5 minutes to reduce the acidity.
    Drain and pat dry.  Combine with the green beans, the parsley,
    mint, Parmesan, olive oil, salt and pepper.  Mix well.  The salad
    can be refrigerated at this point.
  
  3.  Serve the salad at room temperature.  Just before serving, stir in
    the vinegar.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: BAGNA CAUDI (ON ZITI WITH CARROTS)
 Categories: Italian
      Yield: 8 servings
 
    1/4 c  Butter                              1 ts Dijon mustard
    1/4 c  Olive oil                           2 tb Roast Garlic mashed
     15    Cloves garlic, chopped fine       1/2 lb Ziti, cooked
      4 oz Anchovies, chopped                1/4 c  Matchstick-sliced carrots,
      1 qt Heavy cream                              Par-boiled
 
  The Sauce: Saute the chopped garlic in butter and oil until lightly
  browned. Add the chopped anchovies. Cook until the anchovies are dissolved.
  Add the cream, mustard and roast garlic. Reduce by one-fourth. Final
  assembly: Heat the sauce, then add the cooked ziti and carrots. Toss until
  thoroughly coated and serve immediately.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: EASY CHOCOLATE TERRINE
 Categories: Italian, Desserts
      Yield: 10 servings
 
      8 oz German sweet chocolate             12 oz Pkg whipped topping,
    1/3 c  Water                                    Thawed (about 4-3/4 c)
      8 oz Pkg cream cheese, softened          1 tb Milk
    1/4 c  Sugar                               2 tb Almond liqueur
      2 ts Vanila                         
 
   Lightly grease 8x4" loaf pan; line bottom and sides with waxed paper. Melt
  chocolate with water in saucepan over low heat, stirring constantly. Cool
  slightly. Beat cream cheese and sugar until smooth. Beat in vanilla and
  chocolate mixture.  Fold in 3 C of the La Creme. Stir in milk. Spread into
  lined pan.  Chill until firm, about 4 hours.
     Unmold and remove waxed paper.  Add liqueur to remaining La Creme.
   Cut terrine into slices and serve with topping mixture.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Fettuccine Alfredo (Prince)
 Categories: Pasta, Sauces, Italian
      Yield: 4 servings
 
     12 oz Fettuccine                        1/2 ts Salt
    1/2 c  Butter or margarine                      Pepper, white, dash
      1 c  Cream, heavy or light                    Romano cheese to taste
  1 1/2 c  Parmesan, grated               
 
  We add a little romano to this for extra flavor- not in the original
  recipe- about 1 or 2 tablespoons.
  
  Cook fettuccine according to package directions.  While fettuccine cooks,
  heat butter or margarine and cream in a small sauce pan until butter melts.
  Stir in parmesan cheese., salt and pepper.  Keep warm over low heat. Drain
  fettuccine, return to pan, pour sauce over noodles, toss gently until
  noodles are well coated.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: DELICATE HOMEMADE PASTA
 Categories: Italian, Pasta
      Yield: 8 servings
 
      1 c  Flour, whole wheat pastry           2    Eggs, large
      1 c  Flour, unbleached                   2 ts Olive oil
      1 ts Salt                                2 tb Water, more as necessary
 
  Sift together the flours and salt and pour out on a clean, dry board. Shape
  into a mound, then make a well in the center with the "walls" of the flour
  even all around.  Crack the eggs into the well and add the oil. Using a
  fork, mix the flour together with the egg mixture, keeping the "well"
  intact by cupping one hand around the wall of flour while you brush flour
  from the top of the wall into the well, incor-porating it into the egg
  mixture.  The mixture of eggs and flour will get very sticky; keep
  incorporating flour with the fork while you con-tinue to confine the flour
  with your other hand so it doesn't scatter itself all over the working
  surface.  (You won't be able to get all the flour incorporated, and some
  flakes of the mixture won't be absorbed, but don't be concerned with this
  small amount---you'll have plenty of pasta.)
  
  When you have incorporated all the flour you can into the egg mixture,
  sprinkle with the water.  This may make the mixture sticky. Sprinkle with a
  little more flour---just a little---so you can handle the dough, and mix
  the dough vigorously with your hands.  When the dough is smooth and
  elastic, knead it for 5 minutes.  Shape the dough into a ball, wrap it in a
  damp towel, and let rest for 30 minutes to an hour.
  
  Divide the dough into eight. Roll out as thin as possible---start at the
  thickest setting your machine allows, and run each piece through many
  times, each time setting the machine one notch thinner.  The dough will
  shrink back a little, so roll it thinner than you want it. Run through the
  cutters, or cut with a knife into the desired shapes, and place on waxed
  paper until ready to cook.  If storing, allow to dry and wrap in plastic.
  Keep in a cool, dry place.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Microwave Lasagna
 Categories: Italian, Pasta, Microwave
      Yield: 6 servings
 
     10    UNCOOKED lasagna noodles            1    Egg
     32 oz Jar spaghetti sauce (I use               Pepper to taste
           Prego Green Label) mixed           12 oz Mozzarella, either
           With                                     Shredded or sliced
    1/2 c  Water                             1/4 c  Parmesan
      1 lb Ricotta Cheese mixed with      
 
  layer in this order, in a 9x13 pyrex pan: sauce, 1/2 the noodles, 1/2
  ricotta, 1/2 mozzarella, sauce, noodles, ricotta, mozzarella, sauce.
  
  Cover tightly with Saran wrap.  My microwave is a 650 watt machine, with a
  carousel.  I cook it on HIGH for 8 to 8 1/2 minutes, and MEDIUM LOW for 32
  mins.  Remove saran, sprinkle w/ Parmesan, recover and let stand for 15
  minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: SORREL-CHIVE HERB PASTE (Pesto)
 Categories: Italian, Sauces
      Yield: 1 servings
 
      1 c  Sorrel                            1/4    Red onion, chopped
      4 tb Finely minced shallots              1 tb Dry mustard
      4 tb Pine nuts, ground                   1 ts Salt
      3 tb Chopped parsley                     1 ts Black pepper
      3 tb Chopped chives                           Pinch cayenne
           Grated peel of 4 oranges          3/4 c  Olive oil
 
  1.  Wash the sorrel and dry it well, by hand or in a salad spinner.  Chop
    the sorrel coarsely, and again squeeze away any liquid.
  
  2.  Blend the sorrel, shallots, pine nuts, parsley, chives, orange peel
    and onion in a food processor or blender.  (If using a blender, make
    sure these ingredients are already finely chopped.)
  
  3.  Add dry mustard, salt, pepper and cayenne, and mix again.  SLOWLY
    drizzle in the oil while the blade is moving.  Transfer to tempered
    glass jars and store in refrigerator (for up to 8 to 10 weeks) or in
    the freezer for up to a year.
  
  NOTES:  Sorrel's peak season is summer, although you can find hothouse
        sorrel year round in some stores.  You may reduce the amount of
        orange peel by 1/4 or 1/2 if you'd like to emphasize the sorrel
        or other flavors.  Walnuts or almonds may be substituted for
        the pine nuts.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: THYME-LEMON ZEST HERB PASTE
 Categories: Italian, Sauces
      Yield: 1 servings
 
      4 tb Chopped shallots                    2 tb Chopped parsley
           (about 4 shallots)                  1 tb Chopped shives
      3 tb Ground almonds                    3/4 ts Salt
           (about 24 almonds)                1/2 ts Ground white pepper
           Grated peel of 4 lemons           3/4 c  Olive oil
      2 tb Fresh thyme (heaping)          
 
  1.  In a food processor or blender, blend the shallots, almonds, lemon
    peel, thyme, parsley and chives.
  
  2.  Mix in the salt and white pepper.  SLOWLY drizzle in the oil while the
    blade is turning.  Transfer to tempered glass jars and store in the
    refrigerator (8-10 weeks) or freezer for a year.
  
  NOTE:  You may wish to include up to 4 T. minced garlic in step 1.
  
  This goes well in tomato-based sauces.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Green Pasta Salad
 Categories: Pasta, Salads, Vegetables, Italian
      Yield: 6 servings
 
    1/2 lb Spinach spaghetti                   2    Med-size zucchini
    1/2 c  Mayonnaise                        1/4 lb Snow peas
      1    Clove garlic, minced              1/4 lb Mushrooms, sliced 1/4" thick
      2 tb Rice wine vinegar                   1 pt Cherry tomatoes, halved
      1 ts Curry powder                      1/4 c  Minced parsley
      5    Asparagus spears                  1/4 c  Minced basil
 
  1. Break the spaghetti strands into thirds.  Cook the spaghetti in a large
  quantity of boiling water until tender (about 8 min).  Drain and set aside.
  2. Whisk together in a small bowl the mayonnaise, garlic, vinegar, and
  curry powder.  Add this to the cooked spaghetti and gently mix. 3. Scrape
  the asparagur and cut each spear on the diagonal into 1" pieces. Steam
  these pieces into a small amount of boiling water 5 min.  Drain and stir
  into the spaghetti. 4. Cut the zucchini in half lengthwise. Slice each half
  crosswise into 1/4" pieces. Stir these into the spaghetti. 5. Cut the snow
  peas on the diagonal into 3/4" slices.  Stir these into the spaghetti. 6.
  Stir in the mushrooms and tomatoes. 7. Combine the parsley and basil.
  Shower the salad with the combined herbs but do not toss. 8. Salad can be
  served now or covered and refrigerated.  If chilled, let it return nearly
  to room temperature for best flavor.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Riccota
 Categories: Italian, Cheese/eggs
      Yield: 8 servings
 
      2 qt Milk                              1/4 c  Fresh lemon juice
      3 tb Distilled white vinegar OR               Salt (if desired)
 
  Pour the milk into a heavy stainless-steel or enameled saucepan and stir in
  the white vinegar or lemon juice.
  
  Set the pot over very low heat and bring the milk very slowly to a simmer
  (a reading of 200 degrees on a thermometer).  There will be fine beads
  around the edge of the milk, which will look foamy but will not appear to
  be boiling.
  
  Remove the pot from the heat and set it, covered, in a spot where it can
  remain undisturbed and where the temperature will remain fairly uniform at
  a reading between 80 and 100 degrees.  (An unheated oven, without a pilot
  light, is a good spot.)  Let the milk stand for about 6 hours, or until a
  solik curd floats above the liquid (the whey).  More or less time may be
  required, depending on the temperature of the environment and the
  characteristics of the milk.
  
  Line a fine sieve with doubled, dampened cheesecloth (or, better yet, two
  layers of very fine-mesh nylon curtain netting, dampened) and set it over a
  bowl.  Dip the curds and whey into the sieve and allow the whey to drain
  off until the ricotta is yogurtlike.  If you want firmer cheese, tie the
  corners of the cloth to form a bag and hang it up to drain further.  (In
  warm weather, the draining might well be completed in the refrigerator.)
  
  When the texture of the ricotta is to your liking, add a little salt (from
  1/4 to 1/2 t) if you wish.  Store the cheese, covered, in the refrigerator.
  It will be at its best after it has chilled for 24 hours, and will keep
  well for 4 or 5 days.
  
  Author's notes:  Unlike most other fresh cheeses-cottage and cream cheese,
  for example-the curd of this bland, light cheese is fromed from the direct
  addition of acid to the milk, not by fermentation.  For that reason the
  time required to make it is generally short.
   If you haven't used this Italian favorite before, try it in place of
  cottage cheese, as well as in Italian recipes for such dishes as lasagne
  and manicotti.  You'll find it is a bit creamier than most cottage cheeses,
  with a much finer curd.
   For a pleasant light milk dessert, sweeten ricotta slightly and top it
  with a sprinkling of grated chocolate or cinnamon.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Spaghetti Squash
 Categories: Italian, Vegetables
      Yield: 4 servings
 
      1    Spaghetti squash, 1 1/2             2 c  Tomato sauce
           To 2 lbs.                         1/2 ts Oregano
      1 c  Grated Cheddar cheese             1/2 ts Garlic powder
      1 c  Grated Mozzarella cheese          1/2 ts Salt (or less)
  1 1/2 c  Grated zucchini or diced                 Dash of pepper
           Green pepper                      1/2 c  Grated Parmesan cheese
 
  Cut squash in half lengthwise. Scoop out seeds. Place squash, cut side
  down, in 2" simmering water; cover and cook 15 minutes. (Now call the kids
  to watch!) Holding the hot squash in a potholder, run the tines of a fork
  across its pulp-and like magic, there is your spagetti! Mix the strands
  with the cheeses, zucchini or peppers, sauce, oregano, garlic, salt and
  pepper in a large bowl. Scoop back into squash shells, top with Parmesan,
  and bake at 350 for 20 minutes.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: (Crostini Napoletani) NEAPOLITAN-STYLE CROSTINI
 Categories: Italian, Appetizers
      Yield: 16 servings
 
     16    Slices of Italian bread,                 Cut in 14 1/4-inch slices
           Cut 1/2-inch thick                1/2 lb Plum tomatoes, cut
    1/4 c  Extra-virgin olive oil                   Lengthwise into 16 1/4-inch
    1/3 c  Black or green olivada* OR               Slices
    1/3 c  (4 oz.) Calamata olives,          1/8 ts Salt
           Pitted or finely chopped          1/8 ts Freshly ground black pepper
    1/2 lb Fresh mozzarella cheese,       
 
  1.  Preheat the oven to 400F.  Brush one side of the bread slices with some
  of the olive oil and arrange on a baking sheet oiled side up. Bake until
  lightly browned and crusty, about 4 minutes. 2. Spread the olivada or
  chopped olives on each toast, cover each with a slice of mozzarella and top
  with a slice of tomato.  Brush the tomatoes with the remaining oil and
  sprinkle with the salt and pepper. Bake until the cheese is melted, about 8
  to 10 minutes.  Serve at once.
  
  * Olivada is a puree of black or green olives packed in oil that is sold at
  specialty food stores.  You can substitute tapenade or make your own. (Note
  from me:  We have a batch of pesto in the refrigerator so I plan to use it
  instead of the olivada.)  I also plan to use Creole or homegrown tomatoes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Insalata de Peperoni Arrostiti (ROASTED PEPPER SALAD)
 Categories: Italian, Salads
      Yield: 8 servings
 
      1 tb Mayonnaise                          6 md Green bell peppers
      1 ts Anchovy paste OR                         (about 2-1/2 lbs.)
      1    Anchovy fillet--rinsed,             6 md Red bell peppers
           Dried & mashed                           (about 2-1/2 lbs.)
      1 ts Red wine vinegar                  1/2 c  Fresh peas OR
      1 c  Extra-virgin olive oil            1/2 c  Thawed frozen peas
    1/2 md Red onion, minced                   1 lb Fresh mozzarella cheese,
      3 tb Chopped parsley                          Cut into 1/4-inch slices
      3 tb Capers--rinsed, dried &             6 md Ripe tomatoes
           Finely chopped                           (about 3 lbs), peeled and
    1/2 ts Salt                                     Sliced 1/4-inch thick
 
  1.  In a medium bowl, combine the mayonnaise, anchovy paste and vinegar.
  Slowly pour in the olive oil in a steady stream, stirring constantly. Stir
  in the onion, parsley, capers and salt.  (The sauce can be prepared up to 4
  days ahead.  Cover and refrigerate.) 2. Preheat the broiler. On a baking
  sheet, broil the peppers, 6 at a time, as close to the heat as possible,
  turning occasionally, until charred all over, about 25 minutes per batch.
  Immediately transfer the peppers to brown paper bags, seal and set aside to
  steam for about 20 minutes. Peel and core the peppers, then cut them in
  half and remove the seeds and ribs. Slice lengthwise into 1-1/2-inch
  strips. 3. If using fresh peas, blanch them in boiling salted water for 5
  minutes.  Drain, refresh under cold running water, drain again and set
  aside.  Arrange alternating red and green pepper strips around the edge of
  a large serving platter.  Layer alternate slices of cheese and tomato down
  the center and sprinkle the peas on top.  Drizzle the dressing over the
  salad and serve.  (The salad can be completely assembled 3 to 4 hours ahead
  before serving and kept covered at room temperature.)
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: MARINARA SAUCE (Food & Wine, 1990)
 Categories: Italian, Sauces
      Yield: 3 servings
 
    1/4 c  Extra-virgin olive oil                   14-oz. can of Italian plum
      2 sm Garlic cloves, minced OR                 Tomatoes, lightly drained
           Crushed and peeled*                      And finely chopped
  2 1/2 lb Plum tomatoes, peeled,            1/4 ts Salt
           Seeded and finely chopped         1/2 ts Pepper
           OR one 35-oz. can and one           2 tb Shredded fresh basil
 
  1.  In a medium nonreactive skillet, heat the oil over moderately low heat.
  Add the garlic and cook, stirring, until golden, about 4 minutes. Discard
  the garlic if desired. 2. Add the tomatoes, salt and pepper. Cook, stirring
  occasionally, until thickened, about 30 minutes. Soft bits of tomato will
  remain, and the sauce should be thick enough to hold its shape on a spoon.
  (The sauce can be made ahead and kept covered in the refrigerator for up to
  4 days or frozen for up to 3 months.)  Stir in the basil just before
  serving. * Crushed, peeled garlic cloves can be discarded after browning
  for a very subtle flavor or left in and discarded at the end of cooking for
  a slightly more emphatic garlic taste. More often than not I used minced
  garlic and leave it in.  This gives the sauce a strong garlic flavor. NOTE:
  Many southern Italians refer to a quick tomato sauce as "marinara" because
  it could be made at a moment's notice by a fisherman's wife upon her
  husband's return.  Serve over breaded or fried foods or mixed into baked
  pasta dishes or spaghetti, it is the most common southern Italian tomato
  sauce.  I like to make a simple marinara, which I can later adjust by
  adding sauteed onions, other fresh herbs, such as oregano, parsley,
  marjoram or rosemary, or by adding hot peppers. Food and Wine, August, 1990
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: EGGPLANT IN THE STYLE OF MODUGNO (Melanzane alla Modugno)
 Categories: Italian, Vegetarian
      Yield: 8 servings
 
      1 lg Eggplant (about 2 lbs),           1/2 c  Chopped parsley
           Sliced lengthwise 1/4-inch      1 3/4 c  Grated mozzarella cheese
           Thick                                    (8 oz.)
      1 tb Salt                              1/2 c  Freshly grated Parmesan
      2 c  Olive oil                                Cheese (2 oz.)
    1/4 c  Dry bread crumbs                         Freshly ground pepper
      2 ts Minced garlic (3 medium             1 c  Marinara Sauce
           Cloves)                        
 
  1.  Layer the eggplant slices in a colander, sprinkling each layer with the
  salt.  Set aside to drain for at least 1-1/2 hours.  Gently squeeze out the
  excess liquid.  Pat dry with paper towels. 2. In a large skillet, heat the
  olive oil over moderately high heat to 375F or until a small bread cube
  browns in about 1 minute.  Add the eggplant slices in small batches and
  fry, turning once, until golden and cooked through, about 2 minutes per
  side.  Remove with a slotted spoon and drain on paper towels. 3. Preheat
  the oven to 375F.  In a medium bowl, combine the bread crumbs, garlic,
  parsley, mozzarella and all but 2 Tablespoons of the Parmesan. Stir in the
  egg and season with salt and pepper. 4. Spoon 3/4 c. of the Marinara Sauce
  into a nonreactive 8-by-12-inch baking pan. Spread about 1 Tablespoon of
  the mozzarella mixture on each slice of eggplant, roll up and place seam
  side down in the pan. Spoon the remaining 1/4 c. Marinara Sauce over the
  eggplant rolls and sprinkle the reserved 2 Tablespoons Parmesan on top.
  (This dish can be prepared to this point several hours ahead and kept
  covered at room temperature.) Bake until the mixture bubbles and the cheese
  is melted, about 20 minutes. Serve hot or at room temperature. These
  eggplant rolls are from Apulia, the region that forms the heel of the
  Italian boot.  They make a wonderful antipasto or a delicious luncheon
  dish.  Serve at room temperature to enjoy their fullest flavor.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: SWEET AND SOUR PEPPERS WITH ALMONDS (Mandorlata di Peperoni)
 Categories: Italian, Vegetables
      Yield: 8 servings
 
    1/3 c  Dark raisins (2 oz.)                3 tb Extra-virgin olive oil
      3 md Red bell peppers                  1/3 c  Slivered almonds
           (about 1-1/4 lbs.),                      (1-1/2 oz.)
           Quartered and deribbed              2 tb Sugar
      2 md Green bell peppers                  3 tb Red wine vinegar
           (about 3/4 lb.),                1 1/2 ts Salt
           Quartered and deribbed         
 
  1.  In a small bowl, soak the raisins in warm water for 20 minutes; drain
  and set aside. 2. If you want to peel the peppers, cut the quartered
  peppers in half lengthwise and flatten slightly. Peel the pieces with a
  swivel-bladed vegetable peeler, then cut them lengthwise into 1/2-inch
  strips. Alternatively, slice unpeeled peppers into 1/4-inch strips. 3. In a
  large saucepan, heat the oil over moderate heat.  Add the almonds and cook,
  stirring occasionally, for 2 minutes.  Add the raisins and cook for 1
  minute, then stir in the peppers, sugar, vinegar and salt. Cover and cook
  for 20 minutes.  Uncover and continue to cook until the peppers are very
  tender and slightly glazed, 10 to 15 minutes longer. If the peppers begin
  to stick to the pan, add 1 to 2 Tablespoons of warm water. Serve at room
  temperature.  (This dish can also be made several hours ahead and reheated
  just before serving.) This delicious and unusual pepper dish is from
  Basilicata in the instep of the Italian boot. It is wonderful with grilled
  meat, especially Italian sausages. Peeling the peppers without roasting
  them first makes them particularly succulent, but peeling isn't mandatory.
  The dish is delicious either way.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: ROASTED PEPPERS WITH MOZZARELLA AND CARAMELIZED GARLIC
 Categories: Italian, Vegetables
      Yield: 6 servings
 
      4 md Yellow and red bell peppers       1/4 ts Dried
      2 tb Extra-virgin olive oil              6 oz Fresh mozzarella cheese,
     18    Garlic cloves, sliced                    Sliced as thin as possible
    1/4 c  Plus 1-1/2 teaspoons              1/4 c  Coarsely chopped flat-leaf
           Balsamic vinegar                         Parsley or fresh basil
      2    Sprigs of fresh thyme OR                 Freshly ground black pepper
 
  1.  Roast the bell peppers directly over a gas flame or under the broiler
  as close to the heat as possible, turning, until charred all over, about 5
  minutes.  Enclose the peppers in a paper bag and set aside for 10 minutes
  to steam.  With a small knife, scrape off the blackened skin; remove the
  cores, seeds and ribs.  Rinse under running water. Slice the peppers
  lengthwise into 1-inch strips.  (The recipe can be prepared to this point
  up to 3 days ahead; cover and refrigerate.) 2. In a small nonreactive
  skillet, combine the olive oil and garlic. Cover and cook over very low
  heat until the garlic is very tender, 7 to 10 minutes. Uncover the pan,
  increase the heat to moderate and cook until browned, about 2 minutes. Stir
  in the vinegar and thyme and cook for 1 minute. 3. To assemble,
  decoratively arrange the pepper strips and mozzarella slices on 6 small
  plates.  Spoon the caramelized garlic dressing over the peppers and cheese
  and sprinkle the parsley and black pepper on top. Serve at room
  temperature.  (The salad can be assembled up to 2 hours before serving.)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Home-Improved Tomato Sauce
 Categories: Italian, Sauces
      Yield: 4 servings
 
      2 tb Olive Oil                           1 ts Sugar (optional)
      1    Garlic clove finely chopped         1 tb Basil, Oregano, or Marjoram
     16 oz Can tomato sauce                         - finely chopped
      1 sm Onion - finely chopped                   Pepper - freshly ground
      2 tb Fresh Parsley - freshly                  Salt to taste (optional)
           Chopped and divided            
 
  When fresh tomatoes aren't in season, here's a quick way to doctor up
  canned tomato sauce. In a Non-Stick VISIONS 1-quart saucepan, heat olive
  oil.  Add onion and garlic and saute over medium heat until onion is pale
  golden. (DON'T BURN IT!) Add tomato sauce and a tablespoon of the parsley
  and cook on medium-low heat about 15 minutes to blend the flavors. Taste.
  If too acidic, add a teaspoon of sugar.  Add freshly ground pepper to taste
  and salt, if needed. Finish by stirring in another tablespoon of parsley
  and  your choice of Basil, Oregano, or Marjoram. This sauce came from the
  cookbook included with the new CORNING Ware VISIONS Non-Stick 1-quart Sauce
  Pan.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pesto with spinach
 Categories: Italian, Sauces
      Yield: 1 servings
 
      2 c  Tightly packed spinach,           1/2 c  Olive oil
           Washed and stemmed                1/2 c  Freshly grated
      2 tb Broken pine nuts or                      Parmesan cheese
           Shelled walnuts                     2 tb Freshly grated
      2 lg Cloves of garlic, peeled                 Romano cheese
           Salt                           
 
        Place spinach, pine nuts, garlic, and 1/4 to 1/2 tsp. of salt, if
  desired, in a food processor fitted with the steel blade or a blender jar.
  Pulse several times to begin chopping and blending the ingredients. Then
  turn on machine at high speed and pour in the olive oil in a steady stream.
  Blend until the mixture is a smooth paste. If you are using a blender you
  will have to stop and start the machine occasionally to give the
  ingredients a stir. When the ingredients are pureed, transfer to a bowl and
  stir in the cheeses. Blend thoroughly.
  
  For parsley pesto, substitute 2 c. of parsley for the spinach.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Vegetarian Lasagne
 Categories: Italian, Vegetarian
      Yield: 8 servings
 
--------------------------------TOMATO SAUCE--------------------------------
      2 tb Oil                             1 1/2 ts Basil
      1 md Onion, chopped                    1/2 ts Oregano
      1    Garlic clove, chopped               2 md Zuccini OR
     28 oz Can of tomatoes, chopped            2 md Yellow squash OR
           And undrained                       1    Eggplant, chopped
      6 oz Tomato paste                        8 oz Fresh mushrooms, chopped

---------------------------------CASSEROLE---------------------------------
      8    Long spinach lasagne              1/2 lb Swiss or Mozzarella cheese,
           Noodles                                  Grated + more for
    1/2 c  Parmesan cheese                          Topping (optional)
     16 oz Ricotta cheese                 
 
  Tomato Sauce:  Saute the onion and garlic in the oil in a large skillet.
  When tender, add tomatoes and tomato paste.  Stir in basil and oregano. Add
  squash and mushrooms.  Simmer about 1 hour, stirring occasionally, until
  sauce thickens.
  
  Casserole:  Preheat oven to 350 degrees.  Grease a 13x9 inch pan. Layer 1/2
  the tomato sauce, 1/2 the lasagne noodles, half the ricotta cheese, 1/2 the
  Parmesan cheese, and half the Swiss or Mozzarella cheese. Repeat. Top with
  additionial Swiss or Mozzarella cheese, if desired. Bake 45 minutes. Let
  cool 15 minutes before cutting.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: FOCACCIA
 Categories: Italian, Breads
      Yield: 1 servings
 
      4 c  Unbleached flour                   10 tb Olive oil
    2/3    Fresh cake yeast,                 1/3 c  Water
           Dissolved in 2/3 cup warm       2 1/2 ts Salt
           Water                          
 
   Mix 2 cups flour with the dissolved yeast.  Knead the dough for 10
  minutes, either by hand or in the bowl of an electric mixture with a dough
  hook.  Shape the dough into a ball, and put in an oiled bowl to rise until
  doubled in bulk, about 3 hours.
  
   Punch down, put the dough on a floured board, and knead again,
  incorporating the remaining flour, 1/3 cup olive oil, water, and salt.
  Knead until dough is smooth and elastic.  Let rise again in a covered bowl
  for another 3 hours.
  
   Preheat the oven to 400 degrees.
  
   Divide the dough in half and roll out on a well-floured board to circles
  or squares 1/2 inch thick.  Brush with the remaining olive oil and press
  the topping of your choice into the top of each circle.
   Bake on a baking sheet until golden brown, about 20 minutes.  Serve warm
  or at room temperature, cut into wedges, squares, or triangles.
  
   NOTE:  Slashes may be made in a decorative or random pattern in the breads
  before baking.
  
   TOPPINGS: * Thinly sliced rounds of yellow onion * Paper-thin crosswise
  slices of tomatoes and chunks of sun-dried
    tomatoes * Oregano leaves and slivers of garlic * Coarse salt and olive
  oil * Rosemary sprigs, coarse salt, and olive oil * Black olive halves and
  coarse salt * Sage leaves, coarse salt, and olive oil
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: ITALIAN PESTO SAUCE
 Categories: Italian, Sauces
      Yield: 1 servings
 
      3 c  Loosely packed fresh basil        1/2 c  Parmesan cheese -
    3/4 c  Olive oil                                Freshly grated
    1/4 c  Pine nuts                           3 tb Romano pecorino cheese OR
      3    Garlic cloves                            Parmesan cheese
      1 ts Salt                           
 
   Put basil, oil, pine nuts, garlic and salt into a blender or food
  processor.  Process until smooth.  Pour sauce into small bowl.
   Add Parmesan cheese and Romano pecorino cheese or extra Parmesan cheese.
  Mix to blend.  Taste and adjust for seasoning.
  
   If you plan to freeze the sauce, add the cheese after the sauce has
  thawed.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: PESTO SAUCE, WINTER STYLE
 Categories: Italian, Sauces
      Yield: 8 servings
 
      5    Large Cloves Garlic                      Fresh Pignoli
      1    Bunch   Parsley                     4 oz Parmesan Cheese, Grated
  1 1/2 c  Olive Oil                                (Plus More For Dusting
      2 tb Dried Basil                              Pasta)
      2 oz Bottle Pignoli (Pine Nuts)        1/2 ts Salt
           Or A Small Package Of          
 
  Peel and cut up the garlic cloves.  Rinse the parsley and remove the stems.
  Shake dry.  Add everything to the blender in the order given.  Blend on
  HIGH until the sauce is smooth.  Refrigerate, covered, until needed.  This
  makes enough sauce for 2 lbs of pasta or 8 servings.
  
  NOTES:
  
  You will need extra grated Parmesan cheese to sprinkle over the pasta that
  you have added the sauce to.  Do this just before serving.
  
  Leftover sauce freezes well.  Use to flavor soups, or on broiled meat or
  fish, or as a spread on toasted French Bread.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Marinated Crabs
 Categories: Italian, Salads, Seafood
      Yield: 6 servings
 
  1 1/2    Lemons                              3    Stalks celery, chopped
    1/2 c  Olive oil                                Parsley, chopped
      6    Cloves garlic, minced          
 
  To cook crabs, place in boiling water with salt, crab boil and lemons for
  20 minutes.
  
  Clean crabs, removing legs.  (This means: take tops off of crabs and remove
  the dead man's fingers -- the spongy material on either tip). Break in half
  if small, quarters if large. Slice lemons and squeeze. Combine lemon juice,
  olive oil, garlic, celery, and parlsey and pour over crabs. Turn
  occasionally while marinating.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Hearty Pasta and Red Bean Salad
 Categories: Salads, Pasta, Italian
      Yield: 6 servings
 
      2 c  Raw, med-size shaped pasta        1/4 c  Grated Parmesan cheese
      2 c  Cooked/canned red beans OR          1 c  Plain yogurt
      2 c  Kidney beans                      1/2 ts Chili powder r more to taste
      1 c  Diced zucchini (@ 1 med)          1/2 ts Ground coriander
      1    Sm green pepper, fine chop        1/2 ts Paprika
      1    Med ripe tomato, chopped          1/4 ts Dried sage
    1/3 c  Chopped green olives           
 
  Cook the pasta al dente and rinse with cool water.  Drain the pasta well
  and put it in a mixing bowl.  Add the remaining ingredients and mix
  thoroughly.  Serve at room temperature or chilled.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pasta Salad with Artichokes and Sprouts
 Categories: Salads, Vegetables, Pasta, Italian
      Yield: 6 servings
 
      1 c  Raw sm shaped pasta               1/2 c  Sliced/chopped black olives
    3/4 lb Marinated artichoke hearts        1/4 c  Red wine vinegar, more/less
    3/4 c  Firmly packed alfalfa sprout      1/2 ts Dried basil
      1 sm Green pepper finely chop          1/2 ts Dried summer savory
      1 md Carrot, coarsely chopped       
 
  Cook the pasta al dente, then rinse it with cool water.  Drain the pasta
  well and put it in a mixing bowl.
  
  Chop the artichokes into bite-sized pieces and add them to the pasta.  Add
  the alfalfa sprouts, separating the strands as much as possible with a
  fork, and the remaining ingredients.  Mix well and allow to stand for 1 to
  2 hours either at room temperature or refrigerated before serving.
  
  Variation: To serve as a main dish salad, garnish with hard-boiled eggs or
  add some diced mozzarella cheese.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: SCALLOPS AND PASTA WITH FRESH TOMATO CREAM SAUCE
 Categories: Italian, Seafood
      Yield: 4 servings
 
  1 1/2 lb Bay scallops                        2 tb Minced red bell pepper
      1 tb Butter                            1/4 c  Shredded fresh basil
    1/2 c  Dry white wine                      1 c  Heavy cream
      2 tb Minced shallots                   1/2 c  Chopped tomato *
      1 tb Chives                              2 c  Cooked pasta shells
      1 ts Minced garlic                            Salt & Pepper

------------------------BASIC PEELED, SEEDED AND CHO------------------------
      2    Ripe tomatos                        1    Gallon boiling water
 
  Rinse the scallops. Heat the butter in a pan and add the scallops. Cook and
  toss for a minute and add the wine, shallots, chives, garlic, bell pepper.
  Cover the pan and let simmer for five minutes or until the scallops are
  just done.  Remove the scallops with a slotted spoon and reserve. Put the
  liquid into a glass dish. Add the basil to the liquid. Put the cream and
  tomato into the pan and reduce over high heat buy one-half. Add the
  reserved liquid and reduce by half again. Add the pasta to this to heat
  through and then the scallops for just a minute. Serve with freshly grated
  parmesan cheese.  Servings: 4
  
  Plunge the tomatos into the water for 10 to 15 seconds or until the skin
  just begins to show a tiny split or two. Remove and let cool for a second
  or two and then peel the tomato under running water. Slice into halves and
  gently squeeze the tomato to force out the seeds. Chop the tomato quickly
  into a glass bowl until ready for use. (Glass or glazed china is important
  because of the acid)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pasta w/Broccoli and Garlic
 Categories: Italian, Pasta, Vegetables
      Yield: 4 servings
 
      1 lg Bunch broccoli, trimmed                  Paper thin
           And cut into flowerettes            2 ts Crushed red pepper flakes
    1/2 c  Extra virgin olive oil              1 lb Large shell macaroni,
    1/2 c  (1 stick) unsalted butter                Cooked
      6 lg Garlic cloves, sliced          
 
   Cook broccoli to desired tenderness in lightly salted boiling water.
   RESERVE 1 CUP of BROCCOLI COOKING WATER.  Drain remaining water from
  broccoli and cut into bite-size chunks; set aside.
  
   In a medium size saucepan; heat olive oil over medium, add garlic slices
  and stir until lightly and evenly browned.  (At this point, you can remove
  and dicard the garlic, but I always leave it in!) Add the butter, stirring
  until melted.  Add red pepper flakes and simmer 3 minutes. Add the reserved
  broccoli water and simmer another minute. Turn off heat and stir in
  broccoli.  Cover and set aside while cooking pasta.
  
   Place cooked pasta into large bowl.  Pour broccoli sauce over pasta.
   Toss to coat and serve with freshly grated Parmesan cheese and black
  pepper.  YUM.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: BRENDA'S ITALIAN BREAD
 Categories: Breads
      Yield: 2 servings
 
  5 1/2 c  Unsifted flour                           (120 to 130 degrees)
      1 tb Salt                                     Cornmeal
      1 tb Sugat                                    Corn or other vegetable oil
      1 tb Butter or margerine                 1    Egg white
      2    Pkgs active dry yeast               1 tb Cold water
  1 3/4 c  Very warm tap water            
 
  With the metal blade in place, add 3 cups flour, salt, sugar, butter and
  yeast to bowl of processor. Turn machine on and off rapidly 2 or 3 times or
  until butter is thoroughly cut into dry ingredients. Add half the water and
  turn processor on and off 4 times. Add 1 1/2 cups flour and remaining
  water. Repeat on/off turns 4 times, then let processor run until a ball of
  dough formson the blades.  If the dough is too sticky (wet), add remaining
  flour a few tablespoons at a time. When correct consistency, let processor
  run 40 to 60 seconds to knead dough.
  
  Turn dough out onto a lightly floured board and knead several times to form
  a smooth ball. Cover with plastic wrap and a towel. Let rest 20 minutes.
  Divide dough in half. Roll each half into an oblong 15 x 10 inches.
  Beginning at wide side, roll tightly Pinch seam to seal and taper ends by
  rolling gently back and forth. Place on greased baking sheets sprinkled
  with cornmeal. Brush dough with corn oil. Cover loosely with plastic wrap.
  Refrigerate 2 to 24 hours.
  
  When ready to bake, remove from refrigerator. Uncover dough carefully and
  let stand at room temperature for 10 minutes. Make 3 ro 4 cuts on top of
  each loaf with edge of metal blade or sharp knife. Bake at 425 degrees for
  20 minutes. Remove from oven and brush with egg white beaten with cold
  water.  Return to oven and bake 5 to 10 minutes longer or until golden
  brown. Remove from oven and cool on a wire rack.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: BASIL-PARMESAN SCONES
 Categories: Breads, Appetizers
      Yield: 4 servings
 
      1    Recipe buttermilk bisquits               Dash garlic & onion
    1/2 c  Parmesan                                 Powder, black pepper
      1 tb Basil                          
 
  There's a bakery near me called Aunt Mary's (are you listening, Sallie?)
  and they have the most wonderful basil-parmesan scones.  One day I
  experimented and was pleased to find a pretty good facsimile.
  
  Just add the above ingredients along with all the other dry ingredients and
  proceed as above.  These are a nice change of pace from Italian or garlic
  bread.  Or cut with smaller cutter and serve as appetizer (don't forget to
  reduce baking time if smaller).
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Spiced Oil
 Categories: Sauces, Salads, Pasta, Italian
      Yield: 1 servings
 
    1/2    Carrot                              1    Slice red pepper
      1    Slice lime                      3 1/2 c  Olive oil
      1    Slice lemon                         1    Sprig fresh rosemary
      1    Fresh bay leaf                      1    Slice tomato
      4    Fresh basil leaves                  2    Shallots
      1    Sprig thyme                         1 ts Red pepper
      3    Garlic cloves- unpeeled             1    Scallion
      1 ts Black pepper                   
 
  Fasta pasta...For a fast pasta dish, toss 1/4 cup of this herbed oil with
  some fresh pasta and steamed vegetables, or use it in summer pasta salads.
  
  Place the vegetables and spices in a jar and add the oil.  Set aside for at
  least 4 days before using.  Can be stored for 2 weeks, or strain and store
  indefinitely.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Penne with Smothered Scallops, Tomato, Basil
 Categories: Pasta, Italian, Main dish, Seafood
      Yield: 4 servings
 
      8    Tomatoes - large, ripe OR           2 tb Italian parsley
      2 cn Roma tomatoes                     1/3 c  Olive oil
      1 lb Scallops                          1/4 ts Crushed chilli pepper
      1 tb Garlic - chopped fine               1 ts Lemon zest - grated
      1 ts Salr                              1/2 c  Fresh basil leaves
      1 lb Dried penne                         4 tb Parmesan cheese - grated
 
  Drop tomatoes, briefly into boiling water to loosen skins and peel. Remove
  most seeds and chop coarsely.  Slice scallops into thin rounds about
  1/4-inch thick and place in bowl with lemon rind.  Saute garlic in oil
  until pale golden and add the tomatoes, salt and hot pepper flakes. Simmer
  for 5 minutes.  Boil a large pot of water, add salt and pasta. Cook for 7
  to 9 minutes, until barely done.  Drain and immediately add to sauce. Add
  basil, chopped parsley and scallops. Cover pot tightly and remove from
  heat.  Let stand 4 minutes to cook scallops. Remove lid, stir in Parmesan
  and serve.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Fettuccine With Shrimp
 Categories: Italian, Pasta, Seafood
      Yield: 4 servings
 
    1/2 c  Olive oil                                Sliced & pitted
      1 lb Shrimp - medium, uncooked,          3 lg Garlic cloves - minced
           Peeled & deveined                   2 tb Shallots - minced
      4 lg Tomatoes - seeded and                    Salt & freshly ground
           Coarsely chopped                         Black pepper
    1/2 c  Fresh basil - chopped               1 lb Fettuccine, freshly cooked
    1/3 c  Black olives -                           Romano cheese - grated
 
  Heat oil in heavy large skillet over medium-high heat.  Add shrimp,
  tomatoes, basil, olives, garlic and shallot.  Season with salt and pepper.
  Cook until shrimp turn pink,  stirring frequently, about 3 minutes. Place
  pasta in serving bowl.  Pour sauce over and toss. Sprinkle with Romano.
  Serve immediately.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Garlic Lover's Pizza Sauce
 Categories: Sauces, Italian
      Yield: 10 servings
 
      3 tb Olive Oil                           6 oz Tomato Paste; 1 Cn
    1/2 c  Onion; Minced, 1 Md.              1/2 ts Basil; Dried
    1/2    Green Pepper; Minced              1/2 ts Oregano; Dried
      3    Cloves Garlic; Large, Minced        1 ts Parsley; Dried
  1 1/2 c  Water                                    Salt & Pepper; To Taste
 
  Pour the oil into a deep, heavy skilled over medium-high heat.  Add the
  onion and green pepper then cook and stir for about 5 minutes.  Add the
  garlic and continue to cook, stirring, until the vegetables are tender. Add
  the water and then stir in the tomato paste.  Sprinkle the sauce with the
  basil, oregano, and parsley.  Lower the heat and let simmer for about 5
  minuts.  Add the salt and pepper to taste.  If desired, add 2 to 3 dashes
  of hot pepper sauce.  Let simmer, stirring often, about 30 minutes or until
  the sauce if very thick.
  
  Makes about 3 Cups of sauce.  This is sufficient sauce for two 12 to
  14-inch round pizza or 1 oblong pizza or 1 deep dish pizza.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: SPAGHETTI AL POMODORO E BASILICO
 Categories: Italian, Pasta
      Yield: 8 servings
 
  2 1/2 lb Fresh ripe tomatoes                      Salt & pepper to taste
    1/3 c  Italian olive oil               1 1/4 lb Spaghetti
    1/2 c  Chopped onion                     3/4 c  Parmesan cheese
      3 cl Garlic                             20    Basil leaves
      2 tb Chopped fresh basil            
 
  Wash, peel & chop tomatoes, discarding seeds.  Heat oil in a moderately
  deep pan, add onion & garlic and saute until onion is limp.  Discard garlic
  and add tomatoes, chopped basil and salt & pepper.  Simmer for about 20
  minutes over moderate heat. While sauce is simmering, bring a large pot of
  water to boil.  Add salt to taste and add spaghetti. Boil until spaghetti
  is "al dente," aprox 8 to 10 minutes. Drain spaghetti, toss with the sauce
  and the grated cheese.
  
  Garnish each plate with some of the basil leaves.  Serve at once.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: SPAGHETTI ALL'AGLIO E PEPERONCINO PICCANTE
 Categories: Italian, Pasta
      Yield: 4 servings
 
      2 tb Olive oil                           1 tb Chopped parsley
      6 lg Ripe tomatoes, peeled                    Salt to taste
           And chopped                         1 lb Spaghetti
      3 cl Garlic, finely chopped            1/2 c  Freshly grated Parmesan
      1 ts Crushed red pepper                       Cheese
 
   Heat olive oil in a large skillet and add tomatoes, garlic and crushed
  pepper.  Let simmer over low heat for 15 minutes.  Add parsley and salt and
  simmer 2 minutes longer.
  
   Meanwhile, heat 4 to 6 quarts water in a large pot.  Add salt to taste and
  the spaghetti.  Bring to boil and boil about 8 minutes, until spaghetti is
  "al dente."  Do not over cook.  Drain and add to the skillet.  Heat through
  and serve sprinkled generously with Parmesan cheese.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Penne Pasta with Sun-Dried Tomatoes and Chile
 Categories: Italian, Pasta
      Yield: 6 servings
 
      4 tb Crushed red chile                   1 tb Grated lemon peel
    1/2 c  Sun-dried tomatoes,                 3 cl Garlic, minced
           Cut in slivers                    1/2 c  Olive oil
      1 c  Black olives, cured in              2 tb Oil from the tomatoes
           Oil, pitted and halved              2 ts Freshly ground black pepper
    1/2 c  Fresh basil, chopped              3/4 lb Parmesan cheese, grated
    1/2 c  Fresh Italian parsley,              1 lb Penne pasta
           Chopped                        
 
   Combine all ingredients, except the cheese and pasta, and let sit at room
  temperature for a couple of hours to blend the flavors.
  
   Cook the pasta in 4 quarts of boiling salted water until tender but still
  firm - 'al dente'.  Drain.
  
   Toss the pasta with the sauce and cheese until well coated and serve.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Spaghettini alla Carrettiera
 Categories: Italian, Pasta
      Yield: 6 servings
 
      4 ts Ground red chile                    2 tb Vodka
      1 lb Fresh tomatoes, cut up             10    Sprigs Italian parsley,
      3 cl Garlic                                   Coarsely chopped
      2 tb Olive oil                           1 lb Spaghettini
    3/4 c  Heavy cream                    
 
   Combine the chile, tomatoes, garlic and olive oil.  Simmer the sauce for
  30 minutes and run through a food mill to remove seeds and skins.
  
   Add the cream and vodka and simmer until the sauce is reduced.
  
   Cook the spaghettini in 4 quarts of boiling salted water until tender but
  still firm (al dente), being very careful not to overcook this thin
  spaghetti.  Drain.
  
   Mix the sauce with the spaghettini, top with the parsley and serve.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Bean Soup Veneto-Style-Pasta e Fagioli alla Veneta
 Categories: Italian, Soups
      Yield: 8 servings
 
      2 c  Dried pinto beans                   1 ts Dried rosemary
      4 c  Beef stock  OR                      2 tb Parsley, chopped
      3 c  Canned beef broth                   2    Garlic cloves, chopped
      6 c  Water                               1 tb All-purpose flour
      6 tb Olive oil                           2 tb Tomatoe paste
      2    Slices prosciutto rind OR                Salt & pepper, to taste
      2    Slices salt pork                  1/4 lb Small elbow macaroni  OR
      1    Carrot, chopped                   1/4 lb Arborio rice
      1    Celery stalk, chopped             1/3 c  Parmesan cheese,fresh grated
      1    Medium onion, chopped                    Additional Parmesan cheese
      1    Sprig fresh rosemary  OR       
 
  Place beans in a large bowl.  Add enough cold water to cover and let stand
  overnight.  Drain and rinse beans thoroughly.  Prepare meat broth.  Place
  beans in a large saucepan.  Add water, broth, 2 tablespoons oil, prosciutto
  rind or salt pork, carrot, celery and onion.  Cover and bring to a boil.
  Reduce heat.  Simmer 50 to 60 minutes, stirring occasionally. Heat 3
  tablespoons oil in a small saucepan.  Add rosemary.  Cook over medium heat
  until lightly browned.  Discard rosemary.  Add parsley and garlic; saute.
  When garlic changes color, stir in flour.  Cook and stir about 1 minute.
  Remove 1 cup cooking liquid from bean mixture.  Stir in tomato paste. Stir
  into flour mixture.  Season with salt and pepper. Cook 5 to 10 minutes,
  stirring frequently.  Add to bean mixture.  With a slotted spoon, place a
  third of bean mixture in a blender or food processor. Process until smooth.
  Return to saucepan.  Bring soup to a boil. Add pasta or rice and cook over
  high heat 8 to 10 minutes.  Stir several times during cooking. Taste and
  adjust for seasoning.  Stir 1 tablespoon oil and 1/3 cup Parmesan cheese
  into soup.  Serve hot with additional Parmesan cheese.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Holiday Quick Bread - Plain
 Categories: Breads, Holidays
      Yield: 8 servings
 
      1 c  Sugar                               4 tb Vegetable oil
      1 c  Milk                                1 ea Egg
      1 ts Vanilla extract                     2 c  All-purpose flour
      3 ts Baking Powder                       1 ts Salt
 
  Preheat oven to 350 degrees.  Mix together sugar, vegetable oil, milk, egg
  and vanilla extract in a large bowl; beat well.  Add flour, baking powder
  and salt.  Pour batter into a greased and floured 9" loaf pan.  Bake 50 to
  60 minutes or until toothpick inserted in center comes out clean.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Holiday Quick Bread - Cranberry
 Categories: Breads, Holidays
      Yield: 8 servings
 
 
  Ingredients same as Holiday Quick Bread - Plain - with the following: Add 1
  teaspoon orange extract, 1 teaspoon cinnamon and 1 1/2 cups chopped
  cranberries to Basic Batter (Holiday Quick Bread - Plain).  Bake for 50 to
  60 minutes or until wooden toothpick inserted in center comes out clean.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Holiday Quick Bread - Fresh Apple Bread
 Categories: Breads, Holidays
      Yield: 8 servings
 
 
  Ingredients same as Holiday Quick Bread - Plain, with the following: Make
  Basic Batter (Holiday Quick Bread - Plain) except divide sugar and mix
  together 3/4 cup sugar (of the 1 cup total), veetable oil, milk, egg and
  vanilla extract in a large bowl; beat well.  Add flour, baking powder and
  salt.  Pour half the batter into a greased and floured 9" loaf pan. Toss 2
  cups chopped apples with the remaining 1/4 cup sugar and place over batter.
  Pour remaining battter over apples.  Bake for 50 to 60 minutes or until
  wooden toothpick in center comes out clean.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Hot Chocolate Mix
 Categories: Mixes
      Yield: 1 servings
 
      1 pk Instant Nonfat Dry Milk *           1 ea Jar Powdered Creamer **
      2 c  Powdered Sugar                      1 cn Instant Chocolate Drink ***
 
  *     The package of Nonfat milk should 25.6 oz (10 2/3 cups). ** The jar
  of powdered Non-Dairy Creamer should be a 6 oz jar. *** The can of Instant
  Chocolate Drink Mix should be 16 oz.
  Combine all ingredients in a large bowl and blend well.  Put in a large
  airtight container and label as Hot Chocolate Mix.  Store in a cool dry
  place and use within 6 months.
  
  Makes about 17 cups of mix.
  
  HOT CHOCOLATE:  Add 3 T HOT CHOCOLATE MIX to 1 cup hot water.  Stir to
  dissolve.  Makes 1 serving.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Muffins Basic And Variations
 Categories: Muffins, Breads, Breakfast
      Yield: 4 servings
 
      2 c  Unbleached All-purpose Flour        1 T  Baking Powder
      2 T  Granulated Sugar                    1 t  Salt
      1 ea Large Egg                           1 c  Milk
    1/2 c  Vegetable Oil                  
 
  Grease 12 2 1/2-inch muffin cups.  Heat oven to 400 degrees F.
  
  Sift Flour, baking powder, sugar and salt into a medium-sized bowl.  Stir
  to mix well.
  
  In a small bowl, beat egg with a fork.  Add milk and oil.  Add all at once
  to dry ingredients.
  
   Stir mixture only until dry ingredients are moistened.  Batter will be
  lumpy.
  
    Drop batter from a tablespoon into prepared muffins pans, filling each
  cup half to two-thirds full.
  
  Bake 15 to 20 minutes, or until golden brown.  Remove from pan and serve
  hot with butter, jam or marmalade.
  VARIATIONS:
  
  GINGER MUFFINS:  Add 1/2 Cup finely diced candied ginger to flour mixture
  before adding liquid.
  
  BANANA PECAN MUFFINS:  Prepare muffin batter but use only 1/2 cup milk. Add
  1/2 cup chopped pecans and 1/4 t ground nutmeg to sifted flour.  Add 1 cup
  mashed, peeled banana with the egg, milk and oil.
  
  BLUEBERRY MUFFINS:  Toss 1 cup washed and well-drained fresh or frozen
  blueberries with sifted flour mixture before adding liquid.
  
  ORANGE MUFFINS:  Cut 2 peeled navel oranges into sections.  When batter is
  in the cups, place an orange section on top of each and sprinkle lightly
  with granulated sugar.
  
  CHEESE MUFFINS:  Fold 1/2 cup grated sharp yellow cheese into muffin mix
  with the last few strokes on batter.  Serve hot with scrambled eggs and
  bacon for a special breakfast.
  
  SURPRISE MUFFINS:  Fill muffin cups 1/3rd full of batter.  Drop 1/2 t of
  your favorite jelly in center of batter.  Add batter to fill cup 2/3rds
  full.  Kids just love these as you will.
  
  COCONUT MUFFINS:  Add 1 c Shredded coconut with the last few strokes of
  mixing.  For a snack have coconut muffins, butter and milk.
  
  CHIVE MUFFINS:  Fold 1/4 cup chives into the batter during the last few
  strokes and serve at dinner.  Great with a steak and salad.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: True Garlic Bread
 Categories: Breads, Garlic
      Yield: 6 servings
 
      1 x  Garlic Puree(2 Roasted Head)      1/4 lb Unsalted Butter, Softened
      2 T  (2 pk) Dry yeast                  1/2 c  Warm Water (115-120 degrees)
  2 1/2 c  Warm Water                          2 T  Kosher Salt
  3 1/4 c  Whole Wheat Flour               3 1/4 c  Unbleached All Purpose Flour
      1 x  Cornmeal                       
 
  Cream together the garlic puree and butter.  (This may be done days in
  advance and refrigerated.  Bring to room temperature before using). Combine
  the yeast with 1/2 cup warm water in large bowl.  Stir with a fork or small
  whisk.  Add an additional 2 1/2 cups water.  Add salt.  Stir in the flour,
  1 c at a time, beginning with the whole wheat.  Use a whisk until the dough
  becomes stiff, then switch to a wooden spoon.  Turn the dough onto a well
  floured work surface.  Knead rhythmically for 10 to 15 minutes, until the
  dough is smooth, springy, nonsticky, and elastic.  Add more flour as you
  knead if necessary.  The dough is ready if you can poke to fingers into it
  and the resulting indentations spring back.  Cover the dough with a cloth
  and let rest while you wash, dry and generously butter the bowl. Knead the
  dough a few more turns, then form it into a ball and place it in the bowl.
  Turn it to coat with butter.  Cover the bowl and put it in a warm,
  draft-free place until the dough has doubled in bulk, about 1 1/2 hours. It
  has risen sufficiently when you can gently poke a finger into the dough and
  the hole reamins.  (Don't poke too enthusiastically or the dough will
  collapse.)  When doubled, flour your fist and punch the dough down. Knead
  it a few times and then let it rest. Sprinkle 1 large or 2 small baking
  sheets with a liberal amount of cornmeal. Divide the dough into 3 equal
  parts.  While you work with 1 piece, keep the other 2 covered. Flour your
  work surface.  With a rolling pin, roll each piece of dough into a
  rectangle approximately 14-inches long X 7-inches wide. Spread it with
  softened garlic butter.  Roll the long edge toward the opposite long edge,
  as if you were rolling up a rug. Pinch ends closed. Place loves on the
  baking sheets.  With a sharp knife or razor blade, slash the loves lightly
  at 2-inch intervals.  Cover with a cloth and place in a warm draft-free
  place to rise until doubled, about 1/2 hour. Meanwhile preheat oven to 400
  degrees F.  Bake for 35 to 40 minutes with a pan of boiling water on the
  oven floor.  Spray loaves with water several times during the baking
  process.  (This helps the bread form a thick crusty shell.) To test for
  doneness, rap the loaf with your knuckles. The loaf should sound hollow.
  Cool on wire racks, but the loaves are delicious eaten warm right out of
  the oven.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: 100% Whole Wheat Bread
 Categories: Breads
      Yield: 6 servings
 
    2/3 c  Water                               3 pk Yeast
      1 T  Sugar                               8 c  Scalded Milk
    2/3 c  Shortening                          1 c  Sugar
    1/2 c  Molasses                            2 T  Salt
     12 c  Whole Wheat Flour              
 
  Dissolve yeast in 2/3 c water while your milk is cooling.  Dissolve 1 cup
  sugar in the hot milk.  Stir all ingredients in large bowl, turn out and
  knead about 5 minutes, adding flour if needed.  Knead about 5 minutes. Let
  rise until doubled in bulk, about 1 1/2 to 2 hours.  Knead down and shape
  into 6 loaves, let rise until doubled in pans.  Bake at 375 degrees F. for
  40 minutes.  Turn out on wire rack and let cool to cold before slicing, if
  you can. NOTE: Raisins and/or walnuts can be added for a change. Also this
  bread freezes well.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Blueberry Buttermilk Muffins
 Categories: Breads, Cakes, Desserts
      Yield: 24 servings
 
  2 1/2 c  Flour                           1 1/2 t  Baking powder
    1/2 t  Soda                              3/4 c  Sugar
    1/4 t  Salt                                2 x  Eggs, beaten
      1 c  Buttermilk                          4 oz Butter
  1 1/2 c  Blueberries                    
 
  Sift dry ingredients together in a large bowl.  In another bgowl, whish
  eggs, buttermilk and butter that has been melted and browned slightly. Make
  a well in dry ingredients and pour in liquid ingredients, mixing quickly.
  Fold in blueberries.  Spoon batter into greased muffin cups and bake til
  golden brown.  Bake at 400 F for 20 -30 minutes.  Makes 24 muffins.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Sourdough Starter #1
 Categories: Breads
      Yield: 1 servings
 
      2 c  Unbleached Flour                    1 pk Active Dry Yeast
      1 x  Water To Make Thick Batter     
 
  Mix Flour with  yeast.  Add enough water to make a thick batter.  Set in
  warm place for 24 hours or until house is filled with a delectable yeasty
  smell.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Sourdough Starter #2
 Categories: Breads
      Yield: 1 servings
 
      2 c  Unbleached Flour                    1 x  Water To Make Thick Batter
 
  Mix flour and water to make a thick batter.  Let stand uncovered for four
  or five days, or until it begins working.  This basic recipe requires a
  carefully scalded container.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Sourdough Starter #3
 Categories: Breads
      Yield: 1 servings
 
      2 c  Unbleached Flour                    1 x  Warm Milk To Make Thick Bat.
 
  This starter is the same as starter #2 but uses warm Milk instead of water.
  Use the same instructions.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Sourdough Starter #4
 Categories: Breads
      Yield: 1 servings
 
      1 x  Unbleached Flour                    1 x  Potato Water
 
  Boil some potatoes for supper, save the potato water, and use it lukewarm
  with enough unbleached flour to make a thick batter. without yeast.  This
  is a good way to make it in camp, where you have no yeast available and
  want fast results.  This is also the way most farm girls made it in the
  olden days.  Let stand a day or so, or until it smells right.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Sourdough Starter #5
 Categories: Breads
      Yield: 1 servings
 
      4 c  Unbleached Flour                    2 T  Salt
      2 T  Sugar                               4 c  Lukewarm Potato Water
 
  Put all ingredients in a crock or large jar and let stand in a warm place
  uncovered several days.  This is the authors last choice for making a
  starter, but seems to be in all the cookbooks dealing with Sourdough
  Starters.  Use only as a last resort.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Sourdough Starter #6
 Categories: Breads
      Yield: 1 servings
 
      1 c  Milk                                1 c  Unbleached Flour
 
  Let milk stand for a day or so in an uncovered container at room
  temperature.  Add flour to milk and let stand for another couple of days.
  When it starts working well and smells right, it is ready to use. NOTE: All
  containers for starters not using yeast, must be carefully scalded before
  use.  If you are carless or do not scald them the starter will fail.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Sourdough French Bread
 Categories: Breads
      Yield: 18 servings
 
      1 pk Active Dry Yeast                  1/4 c  Warm Water (110 to 115 F)
  4 1/2 c  Unbleached Flour, Unsifted          2 T  Sugar
      2 t  Salt                                1 c  Warm Water
    1/2 c  Milk                                2 T  Vegetable Oil
    1/4 c  Sourdough Starter              
 
  Dissolve yeast in warm water.  Add the rest of the ingredients.  Mix and
  knead lightly and return to the bowl to rise until double.  Turn out onto
  floured board and divide dough into two parts.  Shape dough parts into
  oblongs and then roll them up tightly, beginning with one side.  Seal the
  outside edge by pinching and shape into size wanted.  Place loaves on
  greased baking sheet and let rise until double again.  Make diagonal cuts
  on top of loaves with razor blade or VERY SHARP knife and brush lightly
  water for crisp crust.  Bake at 400 degrees F for about 25 minutes, or
  until brown and done. NOTE: Makes 2 loaves at 18 slices each. Also note the
  the serving sizes in all of these recipes is guesstamate. It all depends on
  the serving size you select.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: The Doctor's Sourdough Bread
 Categories: Breads
      Yield: 18 servings
 
      1 c  Sourdough Starter                   2 c  Warm Water
      2 c  Warm Milk                           1 T  Butter
      1 pk Active Dry Yeast                  1/4 c  Honey
      7 c  Unbleached Flour                  1/4 c  Wheat Germ
      2 T  Sugar                               2 t  Salt
      2 t  Baking Soda                    
 
  Mix the starter and 2 1/2 Cups of the flour and all the water the night
  before you want to bake. Let stand in warm place overnight. Next morning
  mix in the butter with warm milk and stir in yeast until until dissolved.
  Add honey and when thoroughly mixed, add 2 more cups of flour, and stir in
  the wheat germ. Sprinkle sugar, salt, and baking soda over the mixture.
  Gentlypress into dough and mix lightly. Allow to stand from 30 to 50
  minutes until mixture is bubbly. Add enough flour until the dough cleans
  the sides of the bowl. Then place the dough on a lightly floured board and
  kead 100 times or until silky mixture is developed. Form into 4 1-lb
  loaves, place in well-greased loaf pans 9 x 3 size. Let rise until double,
  about 2 to 3 hours in a warm room. Then bake in hot oven, 400 degrees F,
  for 20 minutes.  Reduce oven temp. to 325 degrees F. and bake 20 minutes
  longer or until thoroughly baked. Remove from pans and place loaves on rack
  to cool.  Butter tops of loaves to prevent hard crustyness. Makes 4 1-lb
  Loaves
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Honeymoon Sourdoughs
 Categories: Breads
      Yield: 4 servings
 
      1 c  Active Starter                  1 1/4 c  Prepared Biscuit Mix
    1/2 t  Baking Powder                       1 T  Cooking Oil
 
  Mix all ingredients thoroughly and turn out onto a floured board, knead
  lightly and then roll out gently and cut into biscuits.  Brush lightly with
  melted butter or margarine.  Place of greased cookie sheet and bake at 450
  degrees for about 15 minutes. Makes 9 Large biscuits.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Sheepherder Bread
 Categories: Breads
      Yield: 18 servings
 
  1 1/2 c  Active Sourdough Starter            4 c  Unbleached Flour
      2 T  Sugar                               2 T  Shortening, Melted
      1 t  Salt                              1/4 t  Baking Soda
 
  Into a large bowl, sift the dry ingredients, and dig a well in the center
  of the sourdough starter.  Blend the dry mix into the starter from the
  edges with enough flour to knead until smooth and shiny.  Place in greased
  bowl and let rise until almost double.  Shape into 2 loaves and place in
  greased bread pans.  Bake at 375 degrees F until done.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Sourdough Pumpernickle
 Categories: Breads
      Yield: 10 servings
 
  1 1/2 c  Active Sourdough Starter            2 T  Caraway Seeds, Chopped
      2 c  Unsifted Rye Flour                1/2 c  Boiling Black Coffee
    1/2 c  Molasses                          1/4 c  Dry Skim Milk
      2 t  Salt                                3 T  Melted Shortening
    1/2 c  Whole Milk                      2 3/4 c  Unbleached Flour
      1 pk Active Dry Yeast               
 
  Pour boiling coffee over chopped caraway seeds.  Let the mixture cool and
  then add it to the rye flour and starter which have previously been mixed
  well.  Let stand for 4 to 8 hours in a warm place, preferabley overnight.
  Then add the molasses, dry milk, salt, shortening,liquid milk, unbleached
  flour and yeast.  Mix well.  Cover the bowl and let rise to double.  Then
  knead on floured board and shape into two round loaves on baking sheet. Let
  rise until double again and bake at 350 degrees for 30 minutes or until
  done.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Bran Date Bread
 Categories: Breads
      Yield: 12 servings
 
  1 1/4 c  Unbleached Flour, Sifted        1 1/2 t  Baking Powder
      1 t  Salt                              1/2 c  Active Sourdough Starter
    3/4 c  Buttermilk or Sour Milk             1 c  Finely Chopped Pitted Dates
      1 c  All Bran                            1 t  Grated Lemon Peel (ZestOnly)
      2 ea Large Eggs, Beaten                1/4 c  Vegetable Oil
    3/4 c  Firmly Packed. Brown Sugar     
 
  Sift dry ingredients together. Dust dates with 1 T flour mixture, then add
  to the bowl.  Then add the brown sugar, all bran, and grated lemon peel.
  Combine 3/4 cu buttermilk, 2 beaten eggs, 1/4 cup vegetable oil.  Add all
  once to flour mixture with the sourdough starter, stirring until well
  moistened. Pour into greased or waxpaper lined loaf pan about 9 x 5-inches.
  Bake at 350 degrees for 1 hour. Allow to stand 10 minutes in pan and then
  remove from pan and cool until cold.  Wrap in plastic wrap or foil and
  place in Refrigerator. Use cream cheese or home made butter on this bread
  for an out of this world taste.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Sourdough Banana Bread
 Categories: Breads
      Yield: 12 servings
 
    1/2 c  Shortening                          1 c  Sugar
      1 ea Large Egg                           1 c  Mashed Bananas
      1 c  Active Sourdough Starter            2 c  Unbleached Flour
      1 t  Salt                                1 t  Baking Powder
    1/2 t  Baking Soda                       3/4 c  Chopped Walnuts
      1 t  Vanilla OR                          1 t  Grated Orange Peel
 
  Cream together the shortening and sugar, add egg and mix until blended.
  Stir in bananas and sourdough starter.  Add orange peel or vanilla.  Stir
  flour and measure again with salt, baking powder and soda.  Add flour
  mixture and walnuts to the first mixture, stirring until just blended. Pour
  into greased 9 x 5-inch loaf pan.  Bake in 350 degree oven for 1 hour or
  until toothpick comes out clean.  Cool to cold before slicing.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Sourdough Sams
 Categories: Breads
      Yield: 4 servings
 
    1/2 c  Active Sourdough Starter          1/2 c  Sugar
      2 T  Shortening                          2 c  Unbleached Flour
      1 t  Baking Powder                       1 ea Large Egg
    1/2 t  Nutmeg                            1/4 t  Cinnamon
    1/2 t  Baking Soda                       1/2 t  Salt
    1/3 c  Buttermilk or Sour Milk        
 
  Sift dry ingredients, stir into liquid, roll out and cut with regular donut
  cutter.  Then heat some oil in a deep fryer to 390 degrees F and fry. Makes
  about 17 Doughnuts with holes.  Just before serving dust with powdered or
  cinnamon sugar. NOTE: These doughnuts are virtually greasless. And if you
  want you can make several batches at a time and freeze. They keep well and
  to me taste after a while in the freezer. Take out as many as needed and
  thaw and put sugar on or eat plain.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Sourdough Pizza Shells
 Categories: Breads
      Yield: 4 servings
 
      1 c  Sourdough Starter                   1 T  Shortening, Melted
      1 t  Salt                                1 c  Flour
 
  Mix ingredients, working in the flour until you have a soft dough.  Roll
  out into a flat shape.  Dash oil over a dough sheet and place dough on it.
  Bake about 5 minutes.  It doesn't take long, so watch carefully.  Have
  pizza sauce and topping ready and make pizza as usual.  Then bake as usual.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Sourdough Cornbread
 Categories: Breads
      Yield: 4 servings
 
    1/2 c  Active Sourdough Starter            2 T  Margarine, Melted
    1/2 c  Cornmeal                            1 t  Salt
      1 T  Sugar                             1/2 c  Sour Cream or Yogurt
      2 ea Large Eggs, Stirred                 1 c  Unbleached Flour
    1/2 t  Cream Of Tartar                   1/2 t  Baking Powder
 
  Mix ingredients in the above order, stirring only enough to blend the
  mixture.  Pour into a buttered pan.  Bake in a 375 to 400 degree oven for
  about 15 minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Beer Biscuits
 Categories: Breads
      Yield: 4 servings
 
      2 c  Unbleached Flour                    3 t  Baking Powder
      1 t  Salt                              1/4 c  Shortening
    3/4 c  Beer                           
 
  Preheat Oven to 450 degrees F.  Sift dry ingredients together.  Cut in
  shortening until it has cornmeal consistanch.  Stir in beer, knead lightly,
  roll out to 1/2-inch thickness.  Bake 10 - 12 minutes or until golden
  brown. Makes 12 to 15 biscuits.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Zucchini Bread
 Categories: Breads, Cakes
      Yield: 2 servings
 
      3 ea Eggs                                1 c  Oil
      2 c  Shreaded raw zucchini           1 3/4 c  Sugar
    1/4 t  Baking powder                       2 t  Baking soda
      2 t  Cinnamon                            1 t  Salt
      2 t  Vanilla                             1 c  Chopped nuts
      2 c  Flour                          
 
  Put zucchini in strainer and press or squeeze with hands to get excess
  liquid out. Beat eggs, sugar, and oil together. Add flour, baking powder,
  soda, cinnamon, salt, vanilla, and nuts. Mix together by hand. Add zucchini
  (minus liquid).  Beat mixture.  Pour into 2 greased, floured, loaf pans.
  Bake 1 hr. at 350 deg. F. Recipe may be doubled.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Boston Brown Bread
 Categories: Breads, Main dish
      Yield: 10 servings
 
    1/2 c  Rye meal or Plain flour           1/2 c  Corn Meal
    1/2 c  Coarse whole wheat flour            1 t  Baking Soda
    1/2 t  Salt                              3/8 c  Molasses
      1 c  Sour milk                         1/2 c  Seedless Raisins
 
  Mix dry ingredients and stir in molasses and sour milk.  (To make sour
  milk, add 1 T Vinegar to 1 cup sweet milk).  Grease two #2 tin cans and
  place rings of waxed paper in bottoms.  Divide batter evenly between the
  two cans, and cover with aluminum foil.  Place in covered kettle of boiling
  water, bring water half way up sides of cans, and boil for two hours. When
  ready to serve, unmold by running knife around inside of can and shaking
  out onto plate.  Cut thinly and serve with Boston Baked Beans.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Deluxe Salmon Spread
 Categories: Dips, Appetizers
      Yield: 4 servings
 
      1 lb Cooked canned salmon                1 c  Mayonnaise
      2 T  Green pepper (diced)                2 T  Pimento diced
      2 t  Lemon juice                         1 t  Tarragon vinegar
      1 t  Horseradish                         1 t  Chopped dried dill
 
     Put mayonnaise, pepper and pimento into blender on low until smooth.
  Turn into bowl with rest of ingredients.  Mix well.  Chill.  Serve with
  brown bread.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Green Chile Sauce
 Categories: Mexican, Sauces
      Yield: 4 servings
 
      2 T  Oil or lard                         1 ea Clove garlic (optional)
    1/2 c  Minced onion (optional)             1 T  Flour
      1 c  Water                               1 c  Diced green chili
      1 ea Salt to taste                  
 
  In oil in a heavy saucepan, saute' garlic and onion. Blend in flour with
  wooden spoon. Add water and green chili. Bring to a boil and simmer,
  stirring frequently, for 5 minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Red Chili Sauce
 Categories: Mexican, Sauces
      Yield: 12 servings
 
     16 ea Dried red chili pods                1 ea Hot Water
      2 ea Cloves garlic                       1 ea Salt to taste
 
  Open each dried red chili pod. Wash well inside and out and remove
  blemishes. Remove stems, seeds and veins from the pods. For hotter chili
  leave some veins. Rinse with cold water and soak in hot water for one hour
  or until soft. Place the pods in an electric blender (or food processor)
  and add enough water to almost cover them, leaving about two inches
  headspace. Blend until smooth and skins disappear, about 2-3 minutes. If
  sauce seems to be too thick, add more water and blend for another 1 minute
  or until skins disappear. Add 2 cloves garlic and process until well
  blended. Salt to taste.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Salsa Suprema
 Categories: Mexican, Sauces, Spreads
      Yield: 16 servings
 
      1 ea Large tomato, chopped               1 ea Medium onion, chopped
      2 ea Fresh green chilies, chopped        1 ea Or 4 oz can green chili
    1/2 t  Garlic salt                       1/2 t  Monosodium glutamate(option)
      1 x  Salt to taste                  
 
  Combine all ingredients and chill, covered, in refrigerator at least one
  hour.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Mexican Salsa
 Categories: Mexican, Sauces, Spreads
      Yield: 8 servings
 
      1 ea 8 oz. can tomato sauce              2 T  Crushed red chili
    1/2 t  Cumin powder                      1/2 t  Oregano
      1 t  Salt                                2 ea Garlic cloves, minced (or
    1/4 t  Garlic powder)                      2 t  Vinegar
      1 ea Juice of half a lemon          
 
  Combine all ingredients and mix well. Let stand for 3 hours. Excellent with
  tacos or as a dip for tortilla chips.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Flour Tortillas
 Categories: Mexican, Breads
      Yield: 12 servings
 
      4 c  All purpose flour               1 1/2 t  Salt
  1 1/2 t  Baking powder                       4 T  Lard or shortening
  1 1/2 c  Warm Water                     
 
  Combine dry ingredients in a mixing bowl. Cut in shortening. Make a well in
  the center and add water, a small amount at a time, to form a dough. Knead
  dough in bowl until smooth and elastic. Cover and wet aside for ten
  minutes. Form dough into egg-sized balls and flatter between palms. With
  rolling pin, roll each ball into a 6 inch circle, about 1/8 inch thick.
  Cook on preheated ungreased skillet over medium high heat, apprx. two min.
  per side, until tortilla looks slightly speckled. Cover with a clean towel
  to keep warm and soft until served. The tortillas may be cooled and stored
  in plastic bags in the freezer for later use.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Sopaipillas
 Categories: Mexican, Breads
      Yield: 12 servings
 
      4 c  Flour                               1 T  Baking powder
      2 t  Sugar                           1 1/2 t  Salt
    1/4 c  Shortening or lard              1 1/4 c  Water or more if needed
 
  Sift dry ingredients together. Cut in shortening until crumbly. Add water
  and mix until holds together. Knead 10-15 times until dough forms a smooth
  ball. Cover and let set for 20 minutes. Divide dough into two parts. Roll
  dough to 1/8" thickness on lightly floured board. Cut into 3" squares or
  triangles. Do not allow to dry; cover those waiting to fried. When ready to
  fry, turn upside down so that surface on bottom while resting is on top
  when frying. Fry in 3" hot oil until golden brown, turning once. Add only a
  few at a time to maintain proper temperature. Drain on paper towels.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Sopaipillas 2
 Categories: Mexican, Breads
      Yield: 12 servings
 
      1 pk Active dry yeast                  1/4 c  Warm water (110)
  1 1/2 c  Milk                                3 T  Lard or shortening
  1 1/2 t  Salt                                2 T  Sugar
      4 c  All purpose flour                   1 c  Whole wheat flour
      1 ea OIL                            
 
  In a large mixing bowl, dissolve yeast in warm water. In another bowl
  combine milk, lard, salt and sugar. Heat to 110 degrees and add to
  dissolved yeast. Beat in 3 cups of the all purpose flour and all of the
  whole wheat flour. Add abut 1/2 c all purpose flour and mix until a stiff
  sticky dough forms. Place dough on a floured board and knead, adding more
  flour as needed, until dough is smooth and nonsticky. Place doug in a
  greased bowl turning over to grease top. Cover and let stand at room temp.
  1 hour. Punch dough down. The dough may be coverec and chilled as long as
  overnight. Knead dough on alightly floured board to expel air. Roll dough
  out, a portion at a time, to slightly less than 1/8" thick. Cut in 2"X 5"
  rectangles or 3" squares for appetizers. Place on lightly floured pans and
  lightly cover. If you work quickly you can let cut sopaipillas stay at room
  temp up to 5 min; otherwise, refrigerate them until all are ready to fry.
  In a deep wide frying pan or kettle heat 1 1/2 - 2 inches oil to 350 on a
  deep fat frying thermometer. Fry 2 or 3 at a time. When the bread begins to
  puff, gently push the bread into the hot oil several times to help it puff
  more evenly. Turn several times and cook just until pale gold on both
  sides, 1-2 minutes total. Drain on paper towels. Serve immediately or place
  in a warm oven until all are fried. Or if made ahead, cool, cover and chill
  or freeze. To reheat, bake uncovered in a 300 oven, turnig once, just until
  warm, 5-8 min. Do not overheat or they will become hard.Makes 2 dozen large
  sopaipillas or about 4 dozen small ones.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Enchiladas (Red Chili)
 Categories: Mexican, Main dish
      Yield: 6 servings
 
     18 ea Corn tortillas                      1 qt Red chili sauce
      1 lb Grated cheddar                      1 ea Large onion chopped
      6 x  Fried eggs (optional)          
 
  Fry corn tortillas in deep fat to soften. Immerse in chili sauce and place
  on a warm oven-proof plate. Sprinkle with grated cheese and chopped onion.
  Cover with red chili sauce and place another tortilla on top. Repeat the
  process then pour enough chili sauce over them to cover tortillas. Three
  tortillas make one serving. A fried egg is traditional on top of each
  enchilada.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Enchiladas Verdes (Green Enchiladas)
 Categories: Mexican, Main dish
      Yield: 4 servings
 
     12 ea Corn tortillas                      4 T  Oil or lard
      1 ea Clove garlic                        1 T  Flour
      4 c  Green chili sauce                   1 ea Salt to taste
      2 c  Grated cheddar or jack chees      1/4 c  Minced onion
 
  Fry tortillas in fat to soften. Heat garlic in oil then discard garlic.
  Blend flour into oil. Stir in green chili sauce and heat thoroughly. If
  mixture is too thick, add water. Add salt to taste. Layer tortillas with
  sauce, minced onion and cheese on oven-proof plates. Sprinkle cheese on
  top. Use 3 tortillas for each serving. Place in oven to allow cheese to
  melt.    NOTE: For a real New Mexican touch place a poached or fried egg on
  top. The egg seems to help meld the flavors.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Green Chilies Rellenos (Stuffed Green Chili)
 Categories: Mexican, Main dish, Vegetables
      Yield: 5 servings
 
     10 ea Green chilies roast&peel           10 oz Longhorn or Jack cheese

-----------------------------------BATTER-----------------------------------
      1 c  All-purpose flour                   1 t  Baking powder
    1/2 t  Salt                              3/4 c  Cornmeal
      1 c  Milk                                2 ea Eggs, slightly beaten
 
  Cut cheese into slices 1/2" thick and the length of the chili. Make a small
  slit in chili just big enough to insert cheese(you can also poke in some
  slivers of onion at this point). Dip in batter and fry in hot oil or lard
  until golder brown. Drain and serve. May be garnished with green chili
  sauce if desired. To make batter, combine flour, baking powder, salt and
  cornmeal. Blen milk with egg;then combine milk and egg mixture with dry
  ingredients. Add more milk if necessary for smooth batter. Using a spoon,
  dip stuffed chilies in batter.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Frijoles Refritos (Refried Beans)
 Categories: Mexican, Main dish
      Yield: 6 servings
 
      2 c  Cooked beans                        3 T  Lard or bacon drippings
    1/2 c  Grated longhorn cheese         
 
  Heat lard or bacon drippings in frying pan or saucepan. Add beans, mash and
  simmer for 5 minutes. Top with cheese and serve when melted.  NOTE: this
  along with green chili and/or salsa is a great burrito filling.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chili Bean Soup
 Categories: Mexican, Main dish, Soups
      Yield: 5 servings
 
      1 lb Pinto beans                         8 c  Boiling water
      1 t  Garlic salt                         1 t  Onion salt
    1/4 t  Thyme                             1/4 t  Marjoram
 10 1/2 oz Can beef broth                     16 oz Can tomatoes
      1 pk (1-5/8 oz)chili seasoning mx        1 c  Hot water
 
  Rinse, sort and soak beans overnight. drain and empty them into a large
  pot; add boiling water, garlic and onion salts, thyme and marjoram. Cover
  and simmer until beans are tender, about 3 hours. (Don't let beans boil
  dry;add hot water as needed.) Spoon out 3 cups of cooked beans to use
  another day in another way. Mash remaining beans with their liquid. Add
  remaining ingredients. Heat 10 minutes to blend flavors.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Guacamole Salad
 Categories: Mexican, Salads, Appetizers
      Yield: 4 servings
 
      5 ea Large avocados                      1 ea Medium garlic clove, minced
      1 ea Medium tomato, chopped              4 oz Can chopped green chili
  2 1/2 T  Lemon or lime juice                 1 t  Salt
 
  Peel and chop avocados into a bowl. Mash with garlic and lemon juice. Add
  remaining ingredients, mixture will be chunky. To prepare individual
  salads, spoon mixture on shredded or whole lettuce leaves. Top with diced
  tomato for garnish and serve with tortilla chips. If made ahead of time,
  save pit and put in dip until time to serve to prevent darkening.  NOTE:
  This is my own recipe and the chili can be adjusted to taste. Also, I
  sometimes replace the tomato and green chili with salsa.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Spanish Rice
 Categories: Mexican, Vegetables
      Yield: 4 servings
 
      3 T  Shortening                      1 1/2 c  Rice
    1/2 c  Onion, sliced                     1/2 c  Bell pepper,sliced
      1 ea 14 oz can whole tomatoes            1 ea Medium clove garlic, minced
      1 t  Black pepper                        2 t  Salt
      3 c  Water                          
 
  Melt shortening in large skillet. Add rice and brown. When rice is a golden
  brown, reduce heat and add onion, bell pepper, tomatoes, garlic and pepper.
  Mix well and add 1 1/2 cups warm water or enough to just cover the rice.
  Add salt. Cover and let simmer until almost dry. Add remaining water, cold,
  a little at a time, cooking over low heat until fluffy. Note: You may
  substitue peeled seeded green chili for the bell pepper.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Spanish Rice 2
 Categories: Mexican, Vegetables
      Yield: 6 servings
 
      1 c  Uncooked long grain rice            4 T  Oil
      2 T  Diced bell pepper                   3 T  Diced onion
      1 t  Dried parsley flakes                3 oz Tomato paste
      2 ea Cloves garlic, minced           2 1/2 c  Cold water
    3/4 t  Salt                           
 
  Lightly brown rice in oil over medium heat, stirring constantly. Add bell
  pepper amd onion and saute' five minutes more, stirring often. Remove from
  heat; add parsley, tomato paste and garlic. Stir well and then add water
  and salt. Heat mixture to boiling, cover tightly and simmer 20 to 30
  minutes or until liquid is absorbed. Remove from heat and let steam 10
  minutes before serving.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Traditional Calabacitas Con Leche
 Categories: Mexican, Vegetables
      Yield: 4 servings
 
      4 ea Medium summer squash, sliced      1/4 c  Butter or maragarine
      1 ea 15 oz can corn, drained           1/2 c  Onion, thinly sliced
    1/2 t  Salt                                1 ea Dash pepper
      1 ea 4 oz can chopped green chili        1 c  Milk
    1/2 c  Grated cheddar cheese          
 
  Saute' squash in butter until soft. Reduce heat and add corn, onions, salt,
  pepper and green chili. Mix well and add milk. Simmer until well blended.
  Add cheese and cover until cheese is melted.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Calabacitas
 Categories: Mexican, Vegetables
      Yield: 6 servings
 
      4 ea Zucchini or yellow squash,          1 ea Sliced
      1 ea Large onion, chopped                3 T  Oil
    1/4 t  Garlic salt or                      2 ea Cloves garlic minced
      4 oz Can chopped green chili            16 oz Can whole kernel corn
      1 c  Grated cheddar cheese          
 
  Saute' squash and onion in oil until barely tender. Add garlic salt (or
  fresh garlic), chilies, corn and cheese; mix well. Put in buttered 1-quart
  casserole and bake at 400 for 20 minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Quelites (Spinach with Beans)
 Categories: Mexican, Vegetables
      Yield: 6 servings
 
      3 T  Onion, chopped                      1 T  Bacon drippings
  1 1/2 c  Prepared pinto beans                1 T  Chili seeds
    1/4 t  Salt                            1 1/2 lb Cooked fresh spinach
      1 ea Boiled egg, sliced             
 
  Saute' onion in fat and add beans, chili, salt and spinach. Simmer for 10
  minutes. Add egg slices as garnish and serve.  NOTE: Frozen or canned
  spinach may be substituted for the fresh. Quelites is the name for wild
  spinach but since this difficult to find, fresh spinach has been
  substituted.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Bizcochitos
 Categories: Mexican, Cookies
      Yield: 48 servings
 
      1 c  Lard or shortening                1/2 c  Sugar
      1 ea Egg                                 3 c  Flour
  1 1/2 t  Baking powder                     1/2 t  Salt
      1 t  Anise seed                          3 T  Sweet wine

----------------------------------TOPPING----------------------------------
    1/4 c  Sugar                               1 T  Cinnamon
 
  Cream fat and sugar until quite creamy. Add egg and beat until very fluffy.
  Sift together flour, baking powder and salt; add to creamed mixture. Stir
  in wine and anise seed. Roll dough to 1/4" thick and cut in plain squares
  or fancy shapes. Combine topping ingredients and sprinkle on top of each
  cookie. Bake in a preheated 350 oven for 15-20 minutes or until light
  brown. Freezes well.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Mexican Chocolate Sauce
 Categories: Mexican, Desserts, Sauces
      Yield: 10 servings
 
      4 oz Unsweetened chocolate               2 T  Butter or margarine
    1/4 c  Light corn syrup                  1/4 c  Sugar
      1 ea Dash salt(optional)               1/4 c  Kahlua
    1/4 c  Cream                          
 
  In top of double boiler combine all ingredients and cook, stirring
  constantly for 10 minutes. Serve over pound cake or ice cream. To store,
  pour into a jar and cover. Sauce keeps in refrigerator up tp 3 months. To
  warm sauce, set jar in pan of hot water over low heat.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Mexican Wedding Cookies
 Categories: Mexican, Cookies
      Yield: 36 servings
 
      1 c  Butter, softened                    1 c  Powdered sugar
      2 c  Sifted flour                        1 c  Ground nuts
      1 t  Vanilla                        
 
  Combine all ingredients. Form into 1 1/2" balls. Bake on cookie sheet at
  350 for about 10-15 minutes or until set. Roll in powdered sugar while
  still warm.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Empanadas De Fruta
 Categories: Mexican, Cookies
      Yield: 8 servings
 
-----------------------------------DOUGH-----------------------------------
      6 c  Flour                               1 t  Salt
      1 T  Sugar                             3/4 c  Shortening
  1 1/2 c  Water                         

-------------------------------FRUIT FILLING-------------------------------
     20 oz Mixed dried fruit                 1/2 lb Raisins
    3/4 c  Sugar                             1/2 t  Cloves
      1 t  Cinnamon                          1/2 t  Nutmeg
      1 c  Pinon nuts(other nuts okay)    
 
  Mix flour, salt and sugar; add shortening and mix well. Add beaten egg to
  water and then to dry mixture. Dough should be soft but not sticky. Make
  small balls of dough. Roll out to 5 inches diameter and 1/8" thick. Place a
  heaping teaspoon of filling on half of rolled out dough turning other half
  of dough over and pressing edges together. Pinch edges between thumb and
  fore finger giving the dough a half-turn. Fry in deep fat until golden
  brown. Drain. To make fruit filling, add enough water to cover the dried
  fruit and raisins. Cook over low heat until tender. Add sugar, spices, and
  nuts. Mix until well blended. ( A 21 oz. can of fruit pie filling can be
  substituted for the fruit filling.)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Natillas
 Categories: Mexican, Desserts
      Yield: 6 servings
 
      4 ea Eggs, seperated                   1/4 c  Flour
      1 qt Milk                              3/4 c  Sugar
    1/8 t  Salt                                1 ea Nutmeg
 
  Make a paste of egg yolks, flour and 1 cup of the milk. In a medium
  saucepan, add the sugar and salt to the remaining milk and scald at medium
  temperature. Add the egg yolk mixture to the scalded milk and continue to
  cook at medium temperature until it reaches the consistency of soft
  custard. Remove from heat and cool to room temperature. Beat egg whites
  until stiff but not dry and fold into the custard. Chill before serving.
  Spoon custard into individual serving dishes. Sprinkle each with nutmeg
  before serving.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Classic Mexican Flan
 Categories: Mexican, Desserts
      Yield: 8 servings
 
    1/2 c  Sugar                              14 oz Can sweetened condensed milk
      1 c  Milk                                3 ea Large eggs plus
      3 ea Yolks of large eggs               1/2 t  Almond extract
      1 t  Vanilla extract                
 
  In a small saucepan melt sugar over moderate heat, stirring frequently,
  until sugar is a dark, caramel-colored liquid. Remove from heay and pur
  into a 4 cup metal ring mold or 8 individual molds. Quickly turn mold to
  coat bottom and sides with the caramel. Let cool so caramel hardens. Heat
  oven to 325. Put the condensed milk, milk, eggs, egg yolks and flavorings
  into an electric blender. Cover and blend to mix well. Pour mixture into
  mold; put mold in a larger pan filled with water to depth of 1/2 inch. Bake
  for 1 hour. Remove from oven and remove mold from water. Cool and then
  refrigerate up to 2 days. Cover mold with an inverted serving platter. Hold
  mold and platter together and turn them over. Lift off mold. Caramel will
  fall as a liquid sauce over the custard.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Capirotada (Bread Pudding)
 Categories: Mexican, Desserts
      Yield: 6 servings
 
      8 ea Slices toasted bread                2 c  Water
      1 c  Sugar                               1 t  Cinnamon
    1/2 t  Nutmeg                            1/2 t  Cloves
    1/4 t  Salt                            1 1/2 c  Grated cheddar cheese
  1 1/2 c  Raisins                             2 T  Butter
      1 ea Whipped cream(optional)        
 
  Toast the sliced bread, break into 2" pieces. Make a syrup of water, sugar,
  spices and salt. Bring to a boil and simmer for 10 minutes. BUtter an
  oblong baking pan. Layer bread, cheese, raisins and butter. Pour syrup over
  bread mixture and bake at 350 for 20 minutes or until syrup is absorbed.
  May be served warm or cold. If served warm, top with whipped cream.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cafe' Mexicano
 Categories: Mexican, Beverages
      Yield: 1 servings
 
      1 oz Coffee liqueur                    1/2 oz Brandy
      1 t  Chocolate syrup                     1 ea Dash ground cinnamon
      1 ea Hot coffee                          1 ea Sweetened whipped cream
 
  Combine coffee liqueur, brandy, chocolate syrup and cinnamon in a coffee
  cup or mug. Fill to the top with hot coffee. Top with whipped cream.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Salsa Mexicana
 Categories: Appetizers, Low-cal, Sauces
      Yield: 20 servings
 
      1 cn 28 oz  Crushed Tomatoes             3 lg Fresh Green Jalapeo Peppers
      1 md Onion (green or yellow)             3 lg Fresh Yellow Jalapeo Pepper
    1/2 c  Cilantro                            2 t  Salt or to taste
      1 md Garlic Clove                   
 
  Cook the jalapeos in boiling water for about 5 minutes or until soft. When
  jalapeos are cooked (soft) drain and pure in blender with onion (cut in
  quarter parts), garlic clove and cilantro.  Pour into large container and
  mix in crushed tomatoes and salt.
  
  REMEMBER: Salsa is always made to your indiviual taste.  Use more crushed
  tomatoes to make it mild: use less to make it hot. The onion is what gives
  the salsa most of its flavor but you can use more garlic if you wish. Play
  with the ingredients until you find the taste you like the best.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Mexican Pizza
 Categories: Main dish, Appetizers
      Yield: 4 servings
 
      1 lg "BOBOLI" Shell                      1 lg Tomato
     15 oz Can of Black or Pinto Beans         2 c  Monterey Jack cheese
      2 c  Ground Beaf                              Sour cream (cold topping)
    1/2 md Green or yellow onion                    Salsa (cold topping)
 
  Brown ground beef (season with salt and pepper if you wish). Saut onions
  and add browned ground beef and chopped tomato and set aside.  In a sause
  pan bring beans to a boil and crush. Let stand until they become alittle
  thick.  Layer on Boboli as follows: beans, ground beef and then shredded
  cheese. Bake on a rack or baking sheet at 450 for 8-10 minutes.  Top with
  sour cream and salsa to taste.
  
  REMEMBER: You can cook the ground beef to taste by adding taco mix if you
  wish. Substitute monterey jack with cheddar cheese or make it fun and add
  other ingredients such as sliced jalapeos.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Fresh Strawberry Cupcakes
 Categories: Fruits, Cakes
      Yield: 24 servings
 
  1 3/4 c  All-purpose Flour                   1 t  Baking Soda
      1 c  Sugar                             1/2 c  Chopped Walnuts
      2 x  Eggs                              1/2 c  Vegetable Oil
    1/2 t  Almond or vanilla extract          10 oz Pkg frzn sweet Strawberries*
 
  * or 1 cup crushed fresh strawberries mixed with 3 T sugar
  
   Mix together flour, baking soda, sugar and nuts in a bowl. In another
  bowl, beat together eggs, flavoring and oil until well blended. Add
  strawberries and beat at slow speed of mixer until berries are partially
  broken. Beat in flour mixture slowly until smooth, but pieces of berries
  are still visible. Pour batter into greased muffin tins, filling to half.
   Bake at 350 deg F for 30 minutes, or until they test done.
   Or, bake in greased 9x5x3" loaf pan for at 350 deg F for 1 hour, or until
  done. Sprinkle with powdered sugar if desired.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Simple Strawberry Cobbler
 Categories: Fruits, Cakes
      Yield: 6 servings
 
      4 c  Sliced fresh Strawberries           1 c  All purpose Flour
    1/2 t  Baking Powder                       1 c  Sugar
      1 x  Egg, beaten                       1/4 c  Butter or margarine
 
  Whipped topping, or vanilla ice cream
  """""""""""""""""""""""""""""""""""""""""""""""""
  
   Spread strawberries over bottom of greased 8 or 9" square baking pan. Stir
  together flour, baking powder, and sugar in a bowl. Add egg, mix with fork
  until crumbly. Spread over berries. Dot with small pieces of butter or
  margarine. Bake at 375 deg F for 45-50 minutes. Serve warm with whipped
  cream, topping, or ice cream.
  
  NOTE: 4 cups frozen unsweetened berry slices may be used instead of fresh.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Strawberry Crisp
 Categories: Fruits, Cakes
      Yield: 6 servings
 
      1 c  Uncooked Oatmeal                    1 c  All purpose Flour
      1 c  Brown Sugar                       1/4 c  Chopped Walnuts
    1/2 c  Butter or margarine               1/2 c  Sugar
      3 c  Sliced fresh/frzn Strawberry   
 
   Mix together oatmeal, flour and brown sugar. Add nuts. Cut in butter or
  margarine until crumbly. In another bowl, mix strawberries and white sugar
  together. Grease an 8" square pan. Spread half the crumb mixture on bottom.
  Cover with strawberries. Spread remaining crumb mixture over top.
   Bake at 350 deg F oven for 45 minutes. Serve warm or cold with whipped
  cream or topping.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Strawberry Rice-Cream
 Categories: Fruits, Desserts
      Yield: 6 servings
 
      1 c  Uncooked Rice                       3 c  Milk
    1/2 c  Sugar                               2 x  Beaten Eggs
      1 t  Vanilla                           1/2 c  Heavy cream, whipped    *
  1 1/2 c  Sliced fresh/frzn Strawberry   
 
  * whip heavy cream with additional 1/4 t vanilla
  
   Place rice and milk in top of double boiler or in pan over boiling water.
  Cook for 1 hour, or until tender, stirring occasionally. Stir in sugar. Add
  a little hot rice to beaten eggs, then add eggs to remaining rice mixture.
  Stir in vanilla. Mix well and continue cooking over hot water for 1 minute.
  Cool.
   Whip cream, fold in strawberries, then fold mixture into rice.
  
  Chill until serving.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Strawberry Nut Drops
 Categories: Fruits, Desserts
      Yield: 40 servings
 
      1 c  Sugar                             1/2 c  Butter or margarine
      1 t  Almond extract                      1 x  Egg
      2 c  All purpose Flour                   1 t  Baking Powder
    1/2 t  Baking Soda                         1 c  Sweet Strawberries, mashed *
    1/2 c  Chopped Walnuts                   3/4 c  Confectioner's Sugar
 
  * or 10 oz pkg sweetened strawberries, mashed
  
   Remove 2 T of the crushed strawberries with juice and set aside.
   Cream sugar, butter, and almond extract until creamy. Beat in egg. Mix
  flour with baking powder and soda and add to creamed mixture alternately
  with crushed strawberries. Stir in walnuts.
   Drop by Tablespoons onto lightly greased, or Teflon coated cookie sheets,
  2" apart.
   Bake in 375 deg F oven for 12-14 minutes. Mix reserved berries with about
  3/4 c confectioners sugar to make a thin glaze and spread over warm or cold
  cookies.
   Makes 40-45.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Strawberry Patch Pie
 Categories: Fruits, Pies
      Yield: 8 servings
 
---------------------------MERINGUE CRACKER CRUST---------------------------
      3 x  Egg Whites                          1 c  Sugar
    1/8 t  Mace                                1 t  Vanilla
     12 x  Soda crackers, crushed              1 t  Baking Powder
    3/4 c  Chopped Walnuts               

-----------------------------STRAWBERRY FILLING-----------------------------
  1 1/2 c  Fresh Strawberries, crushed       1/4 c  Sugar
      1 t  Lemon peel                          1 x  Envelope unflavored Gelatin
    1/4 c  Cold water                         30 x  Whole, fresh Strawberries
 
  MERINGUE CRACKER CRUST: Beat egg whites until stiff. Combine sugar and
  mace; add 1 T at a time to egg whites, beating well after each addition.
  Add vanilla. Combine crushed crackers, baking powder and nuts. Fold into
  egg white mixture. Spoon into buttered 10" pie plate, pushing mixture to
  conform to shape of pie plate.. Bake at 350 deg F for 30 minutes. Cool.
  (This crust is excellent for chiffon or ice cream pie.) STRAWBERRY FILLING:
  Combine crushed strawberries, sugar and lemon peel. Soften gelatin in cold
  water in pan. Heat gently to melt the gelatin. Add to crushed berry
  mixture. Chill until mixture begins to thicken. Spread half the mixture
  over the bottom of cooled crust. Add enough whole berries, stem end down
  and close together, to fill pie. Carefully spoon remaining crushed berry
  mixture around whole berries. Chill until firm. Serve with whipped cream,
  if desired.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Lemon Tea Snow with Strawberry Sauce
 Categories: Fruits, Desserts
      Yield: 8 servings
 
------------------------------------SNOW------------------------------------
      1 x  Envelope Unflavored Gelatin       3/4 c  Sugar
    1/4 t  Salt                                1 c  Boiling water
      3 T  Instant Tea, lemon flavored       1/3 c  Lemon Juice
      1 t  Grated Lemon rind                   2 x  Egg Whites

------------------------------STRAWBERRY SAUCE------------------------------
  1 1/2 c  Halved Strawberries               1/3 c  Sugar
    1/2 c  Currant Jelly(or lemon jelly        2 t  Cornstarch
      1 T  Cold water                     
 
  SNOW: In a medium bowl, mix gelatin with sugar and salt. Add boiling water
  and stir until gelatin as completely dissolved. Mix in tea, lemon juice and
  rind. Chill, stir occasionally until thickened and mixture mounds when
  dropped from a spoon. Add egg whites to thickened gelatin. Beat at high
  speed until mixture begins to hold its shape, about 10 minutes. If kitchen
  is very warm, beat over ice water. Turn into a 6-cup crystal bowl. Chill
  until firm.
  
  STRAWBERRY SAUCE: In a saucepan, combine strawberries, sugar and jelly;
  bring to a boil. Mix cornstarch with cold water. Add to strawberries and
  cook, stirring constantly until clear. Chill, serve over snow.
   Pair this delectable dessert with a pitcher of iced tea, garnished with a
  lemon slice or sprig of hot tea.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Ultimate Strawberry Cheesecake
 Categories: Fruits, Cheese/eggs, Cakes
      Yield: 12 servings
 
  1 1/4 c  Graham Cracker crumbs (fine)        1 lb Cottage Cheese, small curd
     16 oz Softened Cream Cheese           1 1/2 c  Sugar
      4 x  Eggs                              1/2 c  Cornstarch
      2 T  Lemon juice                       1/2 c  Margarine or butter
      1 pt Dairy Sour cream              

------------------------------STRAWBERRY GLAZE------------------------------
      1 T  Cornstarch                        1/4 c  Water
    1/3 c  Light Corn Syrup                  1/4 c  Crushed Strawberries
      1 t  Lemon juice                         1 ds Red food coloring(if desired
 
   Grease 9" springform pan; sprinkle with graham cracker crumbs, tilting pan
  to coat the sides.
   Into a large bowl, mash cottage cheese through sieve; add cream cheese.
  Beat on high setting with electric mixer until well blended. Beat in sugar,
  then 2 eggs.
   Reduce speed to slow. Beat in cornstarch, lemon juice and vanilla, then
  margarine or butter and sour cream until smooth.
   Pour into prepared pan. Bake in 325 deg F oven for 70 minutes or until
  firm around the edge. Turn oven off. Let cake stand in oven for 2 hours.
  Take out and chill. Remove side of pan. If desired, cover with Strawberry
  glaze. Freezes well. STRAWBERRY GLAZE Mix cornstarch, water and light corn
  syrup until smooth. Add strawberries. Bring to a boil for 1 minute. Strain.
  Stir in lemon juice and, if desired, a drop of red food coloring. Cool
  slightly, then cover top with glaze.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Strawberry Shortcake
 Categories: Fruits, Cakes
      Yield: 6 servings
 
    3/4 c  Whole Wheat Flour                 3/4 c  Unbleached White Flour
  1 1/2 t  Baking Powder                     1/2 t  Salt
    1/3 c  Plus 3T Brown Sugar (packed)        2 T  Butter, melted
    3/4 c  Low-fat Milk                        1 pt Strawberries     *
 
  * Sweet, ripe strawberries, hulled and crushed Heavy Cream (optional)
  '''''''''''''''''''''''''''''''''''''''''''''''''''''''''' Preheat oven to
  400 deg F.
   In a mixing bowl, sift together the flours, baking powder, and salt. In
  another bowl, combine 1/3 cup of the sugar with the melted butter until it
  dissolves. Stir in the milk, then combine the wet with the dry ingredients
  and work together to form a soft dough. Turn the dough out onto a
  well-floured board and knead for a minute or so. Divide the dough into 2
  equal parts, form into smooth balls, and roll out to to fit the bottom of a
  pie pan. Place the rounds of dough in 2 lightly oiled pie pans. Bake for
  12-15 minutes, or until dough is golden brown.
   In the meantime, combine the crushed strawberries with the remaining 3 T
  sugar in a small bowl. Cover until ready to use.
   Allow the baked dough to cool until it is just warm to the touch. Place 1
  round on a serving plate, spread it with the berries, and top with the
  other round of dough. Cut into wedges to serve; this is best served fresh
  and warm. Top each serving with a bit of cold, stiffly beaten heavy cream
  if you'd like.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Strawberry-Cream Crepes
 Categories: Fruits, Desserts
      Yield: 6 servings
 
      4 c  Sliced fresh Strawberries           2 T  Sugar
     14 oz Can Sweetened Condensed Milk      1/4 c  Lemon Juice
    1/2 c  Heavy cream, whipped               12 x  Dessert Crepes
     12 x  Whole Strawberries to garnis   
 
   Sprinkle sliced strawberries with sugar; set aside.
   Beat milk with lemon juice until thick. Fold in strawberries and whipped
  cream. Divide among crepes; fold. Garnish with additional whipped cream and
  a strawberry centered on the cream. Yields 6 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Strawberry Frozen Yogurt
 Categories: Fruits, Desserts
      Yield: 4 servings
 
      2 t  Gelatin                             3 T  Milk
      1 c  Plain Yogurt                        2 T  Sugar
    1/8 t  Salt                              1/8 c  Sieved frozen Strawberries
  1 1/2 T  Lemon Juice                       1/2 c  Whipping cream, whipped
 
   Soak gelatin in milk, in custard cup. Set cup in boiling water; stir until
  gelatin is completely dissolved.
   Combine yogurt, sugar, and salt. Stir in gelatin mixture. Stir in berries
  and lemon juice. Chill until slightly thickened; beat until foamy. Fold in
  whipped cream. Pour mixture in metal ice-cube tray. Cover with foil;
  freeze.
   NOTE: I have also made this with approx 1/2 of 1 pint of fresh
  strawberries, well crushed. I then froze it in a Donvier ice cream maker.
  Delicious!
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Strawberries Yogurt San Remo
 Categories: Fruits, Desserts
      Yield: 4 servings
 
      1 pt Fresh Strawberries   *              3 T  Sugar

-------------------------------YOGURT TOPPING-------------------------------
      3 x  Egg yolks                         1/3 c  Sugar
      1 t  Vanilla                             1 ds Nutmeg
      1 T  Brandy                              2 c  Plain Yogurt

----------------------------------GARNISH----------------------------------
      2 T  Sliced Almonds                    1/4 c  Chocolate shavings/sprinkles
 
  * hulled, cleaned, and halved
  
   Combine strawberries and sugar. Cover; let stand 15 minutes.
   Prepare topping. Beat together yolks, 1/3 cup sugar, vanilla, nutmeg, and
  brandy until smooth. Fold in yopurt.
   Spoon strawberries into 4 sherbert dishes. Cover with topping; garnish
  with almonds and chocolate. Yield 4 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Strawberry Cream Pie
 Categories: Fruits, Pies
      Yield: 8 servings
 
      1 x  9" Pastry Shell                   1/3 c  Flour
    1/2 c  Sugar                               2 c  Milk
      3 x  Small Egg Yolks                   1/2 t  Vanilla
      1 T  Firm Butter                     1 1/2 c  Strawberries
 
   Bake and cool pastry shell.
   Blend flour and sugar in heavy saucepan. Slowly stir in 1 cup milk until
  smooth. Add rest of milk; cook and stir over direct heat until mixture
  boils and thickens [be careful of boil-overs!].
   Stir 1/2 cup of hot mixture into well-beaten egg yolks; stir together.
  Pour back in saucepan; cook and stir 2 minutes. Remove from heat; stir in
  vanilla and butter.
   Pour half of mixture in pie shell. Layer strawberries; pour remaining
  mixture on top. Cool and serve. Yields 6-8 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Strawberry Lime Pie
 Categories: Fruits, Pies
      Yield: 8 servings
 
      1 x  Baked 9" Pie Shell                  2 x  Envelopes unflavored Gelatin
      6 oz Can frzn Limeade concentrate      1/3 c  Sugar
      1 t  Grated Lime rind                    1 c  Diced Strawberries
      1 c  Whipping cream, whipped             1 ds Green food coloring
 
   Bake pie shell.
   Soften gelatin in 1/2 cup cold water.
   Combine limeaid concentrate, sugar, and 3/4 cold water in small saucepan;
  cook over low heat, stirring constantly, until concentrates melts and sugar
  dissolves. Add gelatin; stir until dissolved.
   Chill until syrupy. Stir in lime rind and strawberries. Fold in whipped
  cream until blended; tint pale green with food coloring. Chill until
  mixture mounds when dropped from a spoon. place in pie shell; chill 2-3
  hours until firm.
   Garnish with additional sliced strawberries. Yield about 6-8 servings.
  NOTE: I made this with a graham cracker crust, and it came out very tasty.
  However, it was a little on the sweet side.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Strawberry Mousse
 Categories: Fruits, Desserts
      Yield: 8 servings
 
      1 qt Strawberries, washed, hulled      3/4 c  Suagr
    1/2 c  White Wine                        1/2 c  Cold water
    1/2 c  Boiling water                       2 c  Heavy cream, whipped
      2 x  Envelopes unflavored Gelatin   
 
   Reserve several berries for garnish. Press remaining berries through a
  fine sieve [I used a blender]. Add sugar and wine; stir well; chill.
   Soften gelatin in cold water. Add boiling water; stir to dissolve; cool.
  Combine gelatin and strawberry mixture; beat until fluffy and slightly
  thickened. Fold in whipped cream. Pour into non-stick 2 qt mold (or very
  lightly oil one.) Chill at least 3 hours. Yield 8 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Rhubarb-Strawberry Dessert Sauce
 Categories: Fruits, Sauces
      Yield: 8 servings
 
      3 c  1" pieces fresh Rhubarb             1 c  Sugar
      1 c  Halved fresh Strawberries           1 T  Cornstarch
      2 T  Water                          
 
   Combine rhubarb, sugar, and 1/3 cup water in saucepan; bring to a boil.
  Reduce heat; cover. Simmer 5 minutes. Add strawberries; cook until
  strawberries are tender, 2-3 minutes.
   Blend together cornstarch and 2 T water; add to rhubarb mixture. Cook,
  stirring constantly, until mixture thickens and boils. Remove from heat.
   Chill in refrigerator until serving time. Yield 3 cups.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Strawberry Shake
 Categories: Fruits, Beverages
      Yield: 2 servings
 
    1/2 c  Strawberries  (or more)             2 T  Honey
      1 c  Cold Milk                           1 c  Plain Yogurt
      2 x  Whole Strawberries             
 
   Puree 1/2 cup strawberries and honey in blender or food processor. Add
  milk and yogurt; blend until smooth. Pour into glasses; garnish each with a
  whole strawberry. Yield about 2 cups.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Strawberry Glace Pie
 Categories: Fruits, Pies
      Yield: 8 servings
 
      1 x  9" Baked Pie Shell                  6 c  Fresh Strawberies (1 1/2 qt)
      1 c  Sugar                               3 T  Cornstarch
    1/2 c  Water                               3 oz Cream cheese, softened
 
   Bake pie shell.
   Mash enough berries to measure 1 cup. Stir together sugar and cornstarch.
  Gradually stir in water and crushed strawberries. Cook over medium heat,
  stirring constantly, until mixture thickens and boils. Boil and stir 1
  minute. Cool.
   Beat cream cheese until smooth; spread on bottom of cooked pie shell. Fill
  shell with remaining sliced berries; pour cooked berry mixture over top.
  Chill at least 3 hours or until set.
  
  VARIATIONS: Peaches Glace Pie: Substitute 5 cups sliced fresh peaches (7
  med) for the strawberries. To prevent peaches from darkening, use lemon
  juice or ascorbic acid mixture.
   Raspberry Glace Pie: Substitute 6 cups fresh raspberries for the
  strawberries.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Roasted Garlic
 Categories: Garlic, Appetizers
      Yield: 1 servings
 
      1 x  Whole Heads Of Garlic               1 x  Toasted Rounds French Bread
      1 x  Softened Sweet Butter          
 
  Preheat oven to 375 degrees F.
  
  Remove the papery outer covering of whole garlic head, but do not seperate
  the cloves or peel them.  Place as many whole heads of garlic on a large
  square of heavy-duty aluminum foil as there are people to be served.  Fold
  up foil so that the cloves are completely wrapped.
  
  Bake in the preheated oven for 1 hour 15 minutes.
  
  Serve each diner a head of garlic and some bread and butter.  Separate
  cloves.  Hold a clove over a piece of buttered bread and squeeze.  The
  garlic puree will pop out, like toothpaste from a tube.  Spread and eat.
  
  GARLIC PUREE:
  
  To make a batch of Garlic Puree for later use, let roasted heads of garlic
  cool, unwarapped for at least 5 minutes.
  
  Gently separate the cloves and squeeze each one over a fine meshed sieve,
  so that the softened garlic pops into the sieve.
  
  With wooden spatula or wooden spoon, rub garlic through the sieve into a
  small container or bowl.
  
  Cover tightly with plastic wrap and refrigerate the puree if needed.
  
  QUICK PUREE:
  
  If you are in a hurry, you may skip the refinement of the sieve.  Simply
  squeeze the cloves, one by one, over a bowl.  When they have all been
  squeezed, use a rubber spatula to push the puree into a neat mound cover
  tightly with plastic wrap, and refrigerate until needed.  It will keep for
  months.  To keep indefinitely, cover with a film of olive oil.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Barbecued Garlic
 Categories: Garlic, Appetizers
      Yield: 8 servings
 
      8 ea Heads Garlic                        4 T  Butter
      1 x  Springs of Fresh Rosemary *    
 
  *  Fresh Oregano also may be used.
  Place whole heads of garlic, prepared as for Roasted Garlic, on a sheet of
  heavy-duty foil.
  
  Top with butter (4 T per 8 Heads) and a few sprigs of fresh rosemary or
  oregano.  If fresh herbs are unavailable, substitute dried (2 t of dried
  herbs for 8 heads of garlic).  Fold the foil over the garlic and seal the
  package well.
  
  Cook over hot coals for about 45 minutes, turning the package occasionally
  with tongs.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Garlic Coeurs a la Creme
 Categories: Garlic, Appetizers
      Yield: 8 servings
 
      1 lb Low-fat Cottage Cheese              1 lb Cheese *
      1 ea Purree **                           2 c  Plain Yogurt
 
  *    Use either fresh, white goat cheese (Motrachet or Boucheron (scrape
  off coating of wood ash or buy without.) preferably), or use Cream Cheese.
  **  Use the puree from 2 heads of Roasted Garlic.
  Rub the cottage cheese through a sieve into a mixing bowl.
  
  With a wooden spoon, or electric mixer, beat the goat cheese and the garlic
  puree into the cottage cheese.  Beat in the yogurt.
  
  Line 8 coure a la creme molds with damp cheesecloth, allowing an overhang.
  Spoon mixture into molds, wrap an place on rack over a deep plate.
  Refrigerate overnight to drain.
  
  Unwrap and unmold onto 8 small plates.  Discard Cheesecloth.
  
  Serve with thin brown bread, toast, or bagels and slices of smoked salmon,
  if desired.
  
  SAVORY CREME:
  
  Lacking coeur a la creme molds, spoon mixture into a cheesecloth lined
  colander and refrigerate overnight to drain.  Unmold onto a serving platter
  and allow each diner to scoop off a portion.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Hummus
 Categories: Garlic, Appetizers
      Yield: 4 servings
 
     31 oz (2 cns) Chick Peas                  1 x  Liquid *
      6 T  Tahini **                         1/3 c  Lemon Juice or To Taste
      3 ea Large Cloves Garlic(or More)        1 x  Salt & Fresh Ground Pepper

---------------------------------GARINISHES---------------------------------
      1 x  Olive Oil                           1 x  Paprika
      1 x  Fresh Chopped Parsley          
 
  *   Liquid shoud be 1/4 of the liquid from 1 can of chick peas. ** Tahini
  is (seame seed paste) is available in Milddle Eastern Food Shops and many
  of the larger supermarkets featuring Ethnic Foods.
  Combine all ingredients, except garinshes, in blender or food processor
  container.  Blend to a smooth, creamy paste.  Taste and add mor lemon juice
  or salt to suit your taste.  It should be the creamy consistency of mashed
  potatoes.  Thin with chick pea liquid or water if necessary.
  
  Scrape into an attractive bowl,  Color olive oil with a bit of paprika.
  Drizzle oil over the surface in a decorative pattern and sprinkle with
  parsley.
  
  Serve with wedges of pita bread and raw vegetables.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Tzatziki Sauce
 Categories: Garlic, Appetizers
      Yield: 2 servings
 
 
  Prepare the Sauce as in Tzatziki but only drain the yougurt for 6 to 7
  hours.  The mixture can be used in several ways.  It is zesty on hamburger
  sandwiches.  Top each burger with a slice of ripe tomato, a small heap of
  grated cabbage, and a dollop of Tzatziki sauce.  It can also be served with
  grilled meats.  The meat juices mingling with the tzatziki are utterly
  delicious.
  
  As a sauce for tomatoes, it is something special.  Cut several ripe
  tomatoes into sections, cutting from stem to stern, but do not cut all the
  way through.  Open the tomato like a flower.  Salt lightly and invert on
  paper towles to drain for a few minutes.  Fill each tomato with some
  tzatziki and garnish with fresh mint.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Spicy Marinated Shrimp and Garlic
 Categories: Garlic, Main dish
      Yield: 6 servings
 
      1 c  Olive Oil                           1 x  Juice Of 1 Lemon
    1/2 t  Paprika                             1 ea Bay Leaf
      1 t  Crushed Rosemary Leaves           1/4 t  Cayenne Pepper
      1 x  Dashes Tabasco Sauce                1 x  Salt (To Taste)
      1 x  Fresh Ground Pepper(2 Taste)        1 x  Dashes Worcestershire Sauce
     30 ea Cloves Garlic *                 1 1/2 lb Shrimp (About 20 /lb)
      1 x  Fresh parsley, Chopped         
 
  *    Cloves of garlic should be parboiled and peeled.
  Gently heat the olive oil in a wide, heavy sillet.  Add all the remaining
  ingredients except the shrim and parsley.  Cook very gently, stirring
  occasionally, for 15 minutes.
  
  Raise heat and stir in the shrimp.  Cook, tossing the shrimp constantly in
  the hot oil, until they just turn pink and begin to curl.  DO NOT
  OVERCOOK!!
  
  Scrape the shrimp mixture into a bowl. Cover and allow to marinate in the
  refregerator for a day or so.  Sprinkle with parsley before serving.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Gratin Of Potatoes And Cheese
 Categories: Garlic, Vegetables
      Yield: 8 servings
 
      2 ea Lg. Cloves Garlic *                 4 ea Lg. Idaho Potatoes **
      1 x  Salt & Pepper To Taste              2 c  Grated Gruyere Cheese
      2 pt Whipping Cream                 
 
  *    Garlic cloves should be peeled and split. ** Potatoes should be peeled
  and sliced paper-thin.  (Slice at the last minute so that they do not
  darken; do not soak in cold water).
  Preheat the oven to 325 degrees F.  Rub the bottom and sides of a gratin
  dish with the cut sides of the garlic.  Leave the garlic in the dish. Cover
  with a layer of potatoes.  Sprinkle with some salt and freshly ground
  pepper and cheese.  Pour some cream over the whole thing.  Repeat until all
  the potatoes, cream, and cheese are used.  Place the pan, uncovered in the
  oven.  (Put a baking sheet underneath to catch spills.) Bake for 1 hour or
  more, until the top is browned and the cream has cooked down to a thick
  sauce.  During the first 1/2 hour of cooking, use a broad spatula to push
  the top layers of potatoes into the cream every once in a while. Serve hot,
  at room temerature or cold.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Rice With Garlic And Pine Nuts
 Categories: Garlic, Vegetables
      Yield: 6 servings
 
      4 T  Unsalted Butter                     1 x  Garlic Puree(1 Roasted Head)
      4 c  Cooked Regular Rice               3/4 c  Pine Nuts
      1 x  Salt & Pepper To Taste         
 
  Heat the butter in a wide skillet.  Swirl in the garlic puree.  Add the
  rice and pine nuts.  Saute, stirring and tossing, until the rice is heated
  through and has absorbed the butter.  Season with salt and freshly ground
  pepper.  Serve hot.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Venezuelan Peppers With Shrimp
 Categories: Fish, Garlic, Main dish
      Yield: 10 servings
 
      3 lb Shrimp (16-20/lb)                   3 c  Spanish Olive Oil
      4 ea Large Red Bell Peppers *            8 ea Cloves Garlic **
      1 ea Chili Pepper Seeded/Minced          1 ea Loaf French Bread 1" Slices
      1 x  Feta Cheese (optional)         
 
  *     Bell peppers should be seeded and cut into thin julienne strips. **
  Garlic cloves should be peeled and cut into 1/4-inch chunks.
  Slit the shrimp up the back with a sharp knife.  Remove the vein, but do
  not peel shrimp.  Set them aside.  Combine 2 cups of olive oil and the red
  pepper strips in a deep heavy skillet or saute pan.  Heat slowly. Cook very
  gently until the peppers are extremely tender but not at all browned. (The
  oil will turn a lovely rose color.)  Set peppers aside. Pour the remaining
  oil into another skillet with the garlic pieces.  Stew the garlic slowly
  for 4 to 5 minutes, until tender and golden.  Scoop out the garlic with a
  strainer or slotted spoon and add it to the peppers. Heat the garlic oil
  until it ripples.  Throw in the minced chili pepper and the shrimp. Saute,
  tossing the shrimp in the oil, until they turn pink and are just done. To
  serve, spoon the peppers and their oil into a serving dish. Surround with
  the shrimp.  Serve with bread.  Each diner soaks slices of bread in the oil
  and piles the bread with peppers and garlic. Feta cheese may be eaten with
  it and the shrimp goes on top.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Ginger-Garlic Shrimp, China Royal
 Categories: Garlic, Fish, Main dish
      Yield: 4 servings
 
     16 ea Jumbo Shrimp, With Shell          1/4 c  Vegetable Oil
      1 ea Piece Ginger *                      3 ea Cloves Garlic Peeled/Crushed
      2 ea Green Onions/Scallions **           1 x  Salt & Pepper To Taste
 
  *     Ginger should be 1 inch long, peeled and minced. ** Green
  Onions/Scallions should be trimmed and thinly sliced (Green
        and white parts).
  Slit the shrimp up the back with a sharp knife and remove the vein.  Do not
  shell the shrimp.  Heat the oil in a wok or wide heavy skillet.  When the
  oil is rippling, throw in the shrimp and stir-fry over high heat for 2
  minutes.  Drain very well.  Return 1/2 T oil to the wok.  Heat.  Throw in
  the shrimp along with the ginger, garlic, and onions.  Stir-fry for 20
  seconds.  Season with salt and freshly ground pepper.  Stir-fry for an
  additional 20 seconds.  Serve at once.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chil Con Queso
 Categories: Chili, Appetizers
      Yield: 1 servings
 
      2 T  Chopped Onion                     1/2 t  Butter Or Margarine
    1/4 c  American Cheese Spread              1 ea Small Tomato *
      1 T  Green Chili Peppers **              1 x  Dash Hot Pepper Sauce (Opt.)
      1 x  Tortilla Or Corn Chips         
 
  *    Tomato should be peeled, seeded and chopped. ** Green Chili Peppers
  should be chopped canned Green Chili Peppers.
  In a small nonmetal bowl micro-cook the chopped onion and butter or
  margarine, uncovered, on 100% power for 1 to 1 1/2 minutes or till the
  onion is tender but not brown.  Stir in the American cheese spread.
  Micro-cook, uncovered, on 100% power about 1 minute or till the cheese
  spread is melted, stirring occasionally.  Stir in chopped tomato, green
  chili peppers, and bottled hot pepper sauce, if desired.  Micro-cook the
  cheese mixture, uncovered, on 100% power for 20 to 40 seconds more or till
  the cheese mixture is heated through.  Serve immediately with tortilla or
  corn chips.  Makes about 1/2 cup of dip.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Shrimp Spread
 Categories: Appetizers
      Yield: 2 servings
 
     16 oz (2 Pk) Softened Cream Cheese      1/4 c  Lemon Juice
    1/2 lb Cooked Shrimp Chopped               1 x  Finely Chopped Green Onions*
      1 T  Prepared Horseradish                1 T  Worcestershire Sauce
    1/4 t  Pepper                            1/8 t  Garlic Powder
 
  *  Green onions should be to taste.  1 to 2 Tablespoons.
  In small mixer bowl, beat cheese until fluffy; gradually beat in lemon
  juice.  Stir in remaining ingredients.  Chill to blend flavors.  Garnish as
  desired.  Serve with crackers or fresh vegetables.  Refrigerate left-
  overs.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Scandinavian Rasberry Soup
 Categories: Appetizers, Soups, Fruits
      Yield: 8 servings
 
     20 oz (2 pk) Red Raspberries *          1/2 c  Orange Juice
    1/4 c  Lemon Juice                         1 T  Cornstarch
    3/4 c  Chablis **                          1 x  Fresh Orange Sections
      1 x  Granishes ***                       1 x  Sour Cream
 
  *      Raspberries should be the frozen in syrup kind and be thawed. ** You
  can use other dry white wines in this soup, but just white wines ***
  Garnishes to include Raspberries, Orange Rind Twists or Mint Leaves.
  In blender container, puree 1 package raspberries, strain to remove seeds.
  In medium saucepan, combine pureed raspberries, orange juice, lemon juice
  and cornstarch; mix well.  Over medium heat, cook and stir until slightly
  thickened and clear; cool.  Stir in remaining package of raspberries and
  chablis.  Chill.  To serve, place several orange sections in each bowl; add
  soup.  Garnish as desired; serve with sour cream.  Refrigerate left- overs.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Minted Melon Mold
 Categories: Salads, Fruits
      Yield: 8 servings
 
  1 1/2 c  Boiling Water                       3 oz (1 pk) Lemon Flavor Gelatin
      3 oz (1 pk) Lime Flavor Gelatin        3/4 c  Lime Juice
    1/2 c  Cold Water                        1/8 t  Peppermint Extract
      2 c  Melon Balls *                       1 x  Lettuce Leaves
      1 x  Coconut Cream Dressing              1 x  Garnishes **
 
  *      Melon balls can include things like Cantaloupe, or Honeydews, etc.
  **     Garnishes can be mint leaves and more melon balls.
  In medium bowl, pour boiling water over gelatins; stir until dissolved. Add
  lime juice, cold water, and extract; chill until partially set.  Fold in
  mellon.  Por into lightly oiled 5-cup ring mold.  Chill until set, about 3
  hours or overnight.  Unmold onto lettuce.  Serve with Coconut Cream
  Dressing; carinsh with mint leaves and/or melon balls, if desired.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      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) v8.00
 
      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 OR Poppy 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) v8.00
 
      Title: Cherry Waldorf Gelatin
 Categories: Salads, Fruits
      Yield: 8 servings
 
      2 c  Boiling Water                       6 oz (1 pk) Cerry Flavor Gelatin
      1 c  Cold Water                        1/4 c  Lemon Juice
  1 1/2 c  Chopped Cored Apples                1 c  Chopped Celery
      1 c  Chopped Walnuts Or Pecans           1 x  Lettuce Leaves
      1 x  Garnishes*                     
 
  *   Garnishes to include Apple slices and/or celery leaves.
  In medium bowl, pour boiling water over gelatin; stir until dissolved.  Add
  cold water and lemon juice; chill until partially set.  Fold in apples,
  celery and nuts.  Pour into lightly oiled 6-cup mold or 9-inch square
  baking pan.  Chill until set, 4 to 6 hours or overnight.  Unmold on lettuce
  leaves and garnish as desired.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Perfection Salad
 Categories: Salads, Vegetables
      Yield: 8 servings
 
      2 ea Envelopes Unflavored Gelatin      1/3 c  Lemon Juice
  2 3/4 c  Water                             1/2 c  Sugar
    1/4 c  Cider Vinegar                     1/2 t  Salt
      2 c  Finely Shredded Cabbage             1 c  Chopped Celery
    1/2 c  Chopped Green Pepper                2 oz (1 jar) Slice Pimientos *
 
  *   Drain and chop the jar of pimientos.
  In medium saucepan, soften gelatine in lemon juice; t stand 1 minute.  Over
  low heat, cook until gelatine dissolves.  Add water, sugar, vinegar and
  salt; stir until sugar disssolves.  Chill until partially set.  Fold in
  remaining ingredients; pour into lightly oiled 6-cup mold.  Chill until
  set, about 3 hours or overnight.  Refrigerate leftovers.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Linguine Tuna Salad
 Categories: Salads, Fish
      Yield: 6 servings
 
      7 oz Linguine, Broken In Half          1/4 c  Lemon Juice
    1/4 c  Vegetable Oil                     1/4 c  Chopped Green Onions
      2 t  Sugar                               1 t  Italian Seasoning
      1 t  Seasoned Salt                  12 1/2 oz (1 cn) Tuna, Drained
     10 oz (1 Pk) Frozen Green Peas *          2 ea Med. Firm Toamtoes, Chopped
 
  *    Thaw peas before using in this salad.
  Cook Linguine according to package directions, drain.  Meanwhile, in a
  large bowl, combine lemon juice, oil, onions, sugar, Italian Sesoning, and
  salt, mix well.  Add HOT linguine; toss.  Add remaining ingredients; mix
  well.  Cover; chill to blend flavors.  Serve on lettuce leaves and garnish
  as desired.  Refrigerate leftovers.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Strawberry Lemonade
 Categories: Beverages, Fruits
      Yield: 4 servings
 
      1 qt Fresh Strawberries, Hulled          3 c  Cold Water
    3/4 c  Lemon Juice                       3/4 c  Sugar *
      2 c  Club Soda, Chilled                  1 x  Ice
      1 x  Garnishes **                   
 
  *    Up to 1 cup sugar may be used to sweeten lemonade. ** Garnishes could
  be more strawberries and/or mint leaves.
  In blender containier, puree strawberries.  In pitcher, combine pureed
  strawberries, water, lemon juice, and sugar; stir until sugar dissolves.
  Add club soda.  Serve over ice and garnish with strawberries and/or mint
  leaves.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Low Calorie Lemonade
 Categories: Beverages
      Yield: 4 servings
 
  3 1/4 c  Cold Water                        1/2 c  Lemon Juice
      1 x  Sugar Substitute *             
 
  *    Sugar substitute is either 4 to 8 envelopes or 1 1/2 t or to taste.
  Combine ingredients; mix well.  Serve over ice.  Garnish as desired.
  TO MAKE 1 SERVING:
  
  Combine 3/4 cup cold water, 2 tablespoons lemon juice, and 1 to 2 envelopes
  or 1/2 teaspoon liquid sugar substitute. Serve over ice and enjoy.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Fruit Medley Punch
 Categories: Beverages
      Yield: 12 servings
 
      1 x  Della Robbia Ice Ring *            20 oz (2 pk) Frozen Strawberries**
      3 c  Apricot Nectar, Chilled             3 c  Cold Water
      1 c  Lemon Juice                         6 oz Frozen Orange JuiceThawed***
      1 c  Sugar                              32 oz Bottle Ginger Ale, Chilled
 
  *     Ice Ring is optional ** Strawberries are to be the ones frozen in
  syrup and they should be
        partially thawed. *** Frozen Orange Juice should be thawed and no
  water added.  Should be
        concentrate form.
  Prepare Ice Ring, if used in advance.  In a blender container, puree straw-
  berries.  In punch bowl, combine pureed strawberries, apricot nectar,water,
  lemon juice, orange juice concentrate, and sugar; stir until sugar dis-
  solves.  Slowly pour in ginger ale; add Della Robbia Ice Ring, if desired.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Della Robbia Ice Ring
 Categories: Beverages, Fruits
      Yield: 8 servings
 
  2 1/2 c  Ginger Ale, Chilled               1/2 c  Lemon Juice
      1 x  Fruits *                       
 
  *     Fruits should include the following:  Canned apricot halves, drained,
        Seedless Green Grapes, Strawberries, Maraschino Cherries, Strips of
        Orange Peel, Curled, and Mint Leaves.
  In 1-qt measure or pitcher, combine ginger ale and lemon juice.  Pour 2 C
  of the mixture into 1-qt ring mold; freeze.  Arrange fruits, peel, and mint
  leaves in decorative pattern on top of frozen ring.  Carefully pour
  remaining liquid over patterns and freeze.  Makes 1 ice ring for punches.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Grilled Fish In Foil
 Categories: Fish
      Yield: 4 servings
 
      1 lb Fish Fillets,Fresh or Frozen        2 T  Margarine Or Butter
    1/4 c  Lemon Juice                         1 T  Chopped Parsley
      1 t  Dill Weed                           1 t  Salt
    1/4 t  Pepper                              1 x  Paprika
      1 ea Med. Onion, Thinly Sliced      
 
  On 4 large buttered squares of heavy-duty aluminum foil, place equal
  amounts of fish.  In small saucepan, melt margarine; add lemnon juice,
  parsley, dill weed, salt and pepper.  Pour equal amounts over fish.
  Sprinkle with paprika; top with onion slices.  Wrap foil securely around
  fish, leaving space for fish to expand.  Grill 5 to 7 minutes on each side
  or until fish flakes with fork.  Refrigerate leftovers.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Shrimp & Scallop Kabobs
 Categories: Fish, Main dish
      Yield: 6 servings
 
      1 lb Large Raw Shrimp                    1 lb Sea Scallops, Cut In Half
    1/2 c  Vegetable Oil                     1/4 c  Lemon Juice
    1/4 c  Imported Soy Sauce If Avail.        2 ea Cloves Garlic Finely Chopped
      2 T  Chopped Crystalized GingerOR    1 1/2 t  Ground Ginger
      1 t  Onion Powder                       16 oz (1 cn) Pinapple Chunks
      2 ea Small Zucchini, Sliced         
 
  Peel and devine shrimp.  Drain pinapple chunks.  Use Imported Soy sauce if
  available for better taste.  Use domestic if that is all that is available.
  
  In medium bowl, combine oil, lemon juice, soy sauce, garlic, ginger and
  onion powder; mix well.  Add shrimp and scallops.  Cover; refrigerate 3
  hours or overnight.  Place shrimp, scallops, pineapple and zucchini on
  bamboo skewers that have soaked 1 hour in water or on metal skewers. Grill
  or broil 3 to 6 minutes perside or until shrimp are pink, basting
  frequently with marinade.  Refrigerate leftovers.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Quick Barbecue Sauce
 Categories: Sauces
      Yield: 2 servings
 
    1/4 c  Finely Chopped Onion                1 ea Clove Garlic, Finely Chopped
      2 T  Butter Or Margarine                 1 c  Catsup
    1/4 c  Brown Sugar, Firmly Packed        1/4 c  Lemon Juice
      1 T  Worcestershire Sauce                1 t  Prepared Mustard
    1/8 t  Hot Pepper Sauce               
 
  In small saucepan, cook onion and garlic in margarine until tender.  Add
  remaining ingredients; bring to a boil.  Reduce heat; simmer uncovered 15
  to 20 minutes.  Use as basting sauce for pork, chicken or beef. Refrigerate
  leftovers.
  
  MICROWAVE:
  
  In 1-qt glass measure, microwave margarine on full power (high) 30 to 45
  seconds or until melted.  Add Onion and Garlic.  Microwave on full power
  (high) 1 1/2 to 2 minutes, or until tender.  Add remaining ingredients;
  cover with waxed paper.  Microwave on full power (high) 3 to 5 minutes or
  until mixture boils.  Microwave on 2/3rds power (medium-high) 4 to 5 mins.
  to blend flavors.  Proceed as above.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Fresh Strawberry Pie
 Categories: Desserts, Pies
      Yield: 6 servings
 
      1 ea Baked 9-inch Pie Shell          1 1/4 c  Sugar
      1 T  Cornstarch                          3 T  Lemon Juice
      3 oz (1 Pk) Strawberry Gelatin           1 qt Fresh Strawberries
  1 1/2 c  Water                          
 
  Clean and hull strawberries.
  
  In medium saucepan, combine sugar and cornstarch; add water and lemon
  juice.  Over high heat, bring to a boil.  Reduce heat; cook and stir until
  slightly thickened and clear, 4 to 5 minutes.  Add gelatin, stir until
  dissolved.  Cool to room temperature.  Stir in strawberries; turn into
  prepared pastry shell.  Chill 4 to 6 hours or until set.  Serve with
  whipped cream if desired.  Refrigerate leftovers.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Frozen Lemon Cream Pie
 Categories: Pies
      Yield: 6 servings
 
      1 ea 9-inch Graham Cracker Crust         3 ea Large Uncracked Eggs.
    1/2 c  Plus 2 T Sugar                    1/4 c  Lemon Juice
    1/2 pt (1 C) Whipping Cream,Whipped   
 
  Separate Eggs.  Be sure to use only Grade A Uncracked Eggs!
  
  In large mixer bowl, beat egg yolks and 1/2 cup sugar until light; stir in
  lemon juice.  In small mixer bowl, beat egg whites until soft peaks form;
  gradually add remaining 2 T sugar, beating until stiff peaks form.  Fold
  egg white mixture into lemon juice mixture; fold in half the whipped cream.
  Fold in remaining whipped cream.  Spoon into prepared crust.  Freeze at
  least 3 hours or until firm.  Serve more whipped cream or Blueberry 'n'
  Spice Sauce.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Blueberry 'N' Spice Sauce
 Categories: Sauces
      Yield: 6 servings
 
    1/2 c  Sugar                               1 T  Cornstarch
    1/2 t  Ground Cinnamon                   1/4 t  Ground Nutmeg
    1/4 c  Hot Water                           2 T  Lemon Juice
      2 c  Blueberries                    
 
  Rinse and clean blueberries.  If using frozen dry pack Blueberries, thaw
  them first.
  
  In small saucepan, combine sugar, cornstarch, cinnamon and nutmeg; gradual-
  ly stir in water and lemon juice.  Over medium heat, cook, stirring
  constantly, until mixture thickens and comes to a boil.  Add blueberries;
  cook and stir until mixture comes to a boil.  Serve warm over ice cream or
  cake or frozen pies.
  
  MICROWAVE:
  
  In 1-qt glass measure, combine sugar, cornstarch, cinnamon and nutmeg.
  Gradually add water and lemon juice.  Microwave on full power (high) 2 to 3
  minutes or until mixture boils.  Stir in blueberries, microwave on high
  (full power) 2 minutes or until mixture boils.  Proceed as above.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Lemon Ice Cream
 Categories: Desserts
      Yield: 12 servings
 
      3 ea Large Egg Yolks                    14 oz Sweetend Condensed Milk
    1/2 c  Lemon Juice                         1 x  Yellow Food Coloring (Opt.)
      2 c  (1 pt) Whipping Cream          
 
  Whip Whipping Cream and set aside.
  
  In large bowl, beat egg yolks, stir in sweetened condensed milk (not evap-
  orated milk), lemon juice and food coloring if desired.  Fold in whipped
  cream.  Por into 9 x 5-inch loaf pan or other 2-qt containier.  Cover,
  freeze 6 hours or until firm.  Serve with warm Blueberry 'N' Spice Sauce.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Frozen Lemon Souffle
 Categories: Desserts
      Yield: 6 servings
 
  1 1/2 c  Sugar                               3 T  Cornstarch
      1 ea Env. Unflavored Gelatin             1 c  Water
    2/3 c  Lemon Juice OR Lime Juice           3 ea Large Egg Whites
    1/2 pt ( 1 C) Whipping Cream          
 
  In large saucepan, combine sugar, cornstarch, and gelatine; add water and
  lemon or lime juice.  Over medium heat, cook and stir until slightly
  thickened; stir in a few drops of food coloring in color of juice used, if
  desired (yellow or green).  Cool.  Chill until partially set, about 1 hour,
  stirring occasionally.  In small mixer bowl, beat egg whites until stiff
  but not dry; fold into juice mixture.  In small mixer bowl, beat whipping
  cream until stiff peaks form; fold into juice mixture.  Tape or tie 3-inch
  waxed paper or foil "collar" securely around rim of 1-qt souffle dish. Pour
  mixture into dish.  Freeze 6 hours or overnight.  Remove "collar". Garnish
  with whipped cream, candy lemon drops and gum drop slivers if desired.
  Return leftovers to freezer.
  
  TIP:
  
  Souffle can be chilled in refrigerato 6 hours instead of being frozen.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Mint Pinwheels
 Categories: Chocolate, Mint, Cookies, Desserts
      Yield: 10 servings
 
  1 1/2 c  Chocolate Mint Chips; *             1 ea Egg; Large
    3/4 c  Butter; Softened                    1 t  Vanilla Extract
    1/3 c  Sugar                             1/2 t  Salt
 
  *  One 10-oz package of Nestle Toll House Mint-Chocolate Morsels; divided.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  
  Melt, over hot (not boiling) water, 1/2 cup mint-chocolate chips, stir
  until smooth.  Cool to room temperature, set aside.  In a large bowl,
  combine butter and sugar; beat until creamy.  Add egg and vanilla extract,
  blend well.  Gradually beat in flour and salt.  Place 1 cup of dough in a
  small bowl.  Add melted chips; blend thoroughly.  Shape into a ball,
  flatten, (mixture will appear curdled).  Cover with plastic wrap. Shape
  remaining dough into ball; flatten.  Cover with plastic wrap.  Chill until
  firm, about 1 1/2 hours).  Preheat oven to 375 degrees F.  Between sheets
  of waxed paper, roll each ball of dough into a 13 x 9-inch rectangle.
  Remove top layers of waxed paper and invert the chocolate dough onto the
  plain dough.  Peel off waxed paper.  Starting from the long side, roll up
  jelly roll stype.  Cut into 1/4-inch slices; place on ungreased cookie
  sheet.  Bake at 375 degrees F. for 7 to 8 minutes.  Cool completely on wire
  racks.  Melt over hot, (not boiling), water remaining 1 cup of chips; stir
  until smooth.  Spread flat side of cookie with 1/2 slightly rounded
  teaspoonful melted chocolate.  Chill until set.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Minty Fudge Brownies
 Categories: Chocolate, Mint, Cookies, Desserts
      Yield: 12 servings
 
  1 1/4 c  Flour; Unbleached               1 1/2 c  Mint-Chocolate Chips; *
    1/2 t  Baking Soda                     1 1/2 t  Vanilla Extract
    1/2 t  Salt                                3 ea Eggs; Large
      1 c  Sugar                               1 c  Nuts; Chopped
    1/2 c  Butter                              1 x  Walnut Halves; Optional
      3 T  ;Water                         
 
  *  Chips should be 1 bag (10 oz) of Mint-Chocolate Chips from Nestles.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  
  Preheat oven to 325 degrees F.  In a small bowl, combine flour, baking
  soda, and salt; set aside.  In medium saucepan, combine sugar, butter and
  water; bring JUST TO A BOIL.  Remove from heat.  Add mint-chocolate chips
  and vanilla extract; stir until chips are melted and mixture is smooth.
  Transfer to a large bowl.  Add eggs, 1 at a time, beating well after each
  addition.  Gradually blend in flour mixture.  Stir in nuts.  Spread into a
  greased 13 X 9 X 2-inch baking pan.  Bake at 324 degrees F for 30 to 35
  minutes.  Cool completely on wire rack, cut into 1 1/2-inch squares.
  Garnish with walnut halves, if desired.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Mint Cookies
 Categories: Cookies, Chocolate, Mint, Desserts
      Yield: 12 servings
 
  1 1/2 c  Mint Chocolate Chips; *           1/4 c  Butter; Softened
      1 c  Flour; Unbleached                   6 T  Sugar
    3/4 t  Baking Powder                     1/2 t  Vanilla Extract
    1/4 t  Baking Soda                         1 ea Egg; Large
    1/4 t  Salt                          

-----------------------------------GLAZE-----------------------------------
      1 c  Mint Chocolate Chips; *             3 T  Corn Syrup
    1/4 c  Vegetable Shortening            2 1/4 t  ;Water
 
  *  This should be 1 10-oz bag Of Nestles Toll House Mint Chocolate chips;
     divided into 1 cup and 1/2 cup.
  +++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  
  COOKIES:
  
  Melt over hot (not boiling) water, 1/2 cup mint chocolate chips; stir until
  smooth.  Set aside.  In a small bowl, combine the flour, baking powder,
  baking soda, and salt; set aside.  In a large bowl, combine butter, sugar
  and vanilla extract; beat until creamy.  Beat in egg; blend in melted
  chips.  Gradually beat in the flour mixture. Shape dough into a ball and
  wrap in waxed paper.  Chill about 1 hour.  Preheat oven to 350 degrees F.
  On a lightly floured board, roll dough to 1/16-inch thickness. Cut with a
  2-inch cookie cutter.  Reroll remaining dough and cut out cookies again.
  Place on ungreased cookie sheets.  Bake at 350 degrees F. for 8 to 10
  minutes.  Cool completely on wire racks.
  
  GLAZE:
  
  Combine over hot (not boiling)water the remaining mint chocolate chips,
  vegetable shortening, corn syrup, and water; stir until morsels are melted
  and mixture is smooth.  Remove from heat but keep mixture over hot water.
  Dip 1/2 of each cookie into glaze; shake off any excess glaze.  Place
  cookies on waxed paper line cookie sheets.  Chill until glaze sets (about
  10 minutes).  Keep refrigerated until ready to use.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Mint Meltaways
 Categories: Cookies, Chocolate, Mint, Desserts
      Yield: 12 servings
 
  1 1/2 c  Mint-Chocolate Chips; *             1 ea Egg Yolk; Large
    3/4 c  Butter; Softened                1 1/4 c  Flour; Unbleached
    1/2 c  Confectioners' Sugar; Sifted  

-----------------------------------GLAZE-----------------------------------
    1/2 c  Mint Chocolate Chips; *             2 T  Almonds; Toasted, Chopped
  1 1/2 T  Vegetable Shortening           
 
  *  Use 1 10-oz bag of Nestles Mint-Chocolate Chips and divide into 1 cup
     and 1/2 cup.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  
  COOKIES:
  
  Preheat oven to 350 degrees F.  Melt over hot (not boiling) water, 1 cup of
  mint chocolate chips; stir until smooth.  Set aside.  In a large bowl,
  combine butter, confectioners' sugar, and egg yolk.  Beat until creamy. Add
  melted chips and flour; beat until well blended.  Drop by heaping
  teaspoonfuls onto ungreased cookie sheets.  Bake at 350 degrees F. for 8 to
  10 minutes.  Allow to stand for 3 minutes before removing from cookie
  sheets.  Cool completely on wire racks.
  
  GLAZE:
  
  Combine over hot (not boiling) water the remaining 1/2 cup of
  mint-chocolate chips and vegetable shortening.  Stir until chips are melted
  and mixture is smooth.  Drizzle each cookie with 1/2 t of the glaze;
  sprinkle with almonds.  Chill until set.  Stor in airtight container in the
  refrigerator.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Mint Sugar Cookie Drops
 Categories: Mint, Chocolate, Cookies, Desserts
      Yield: 12 servings
 
  2 1/2 c  Flour; Unbleached                 3/4 c  Vegetable Oil
  1 1/2 t  Baking Powder                       2 ea Eggs; Large
    3/4 t  Salt                                1 t  Vanilla Extract
  1 1/4 c  Sugar; Divided                  1 1/2 c  Mint-Chocolate Chips; *
 
  *  Use 1 10-oz bag of Nestles Mint-Chocolate Chips in this recipe.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  
  In medium bowl, combine flour, baking powder and salt; set aside.  In a
  large bowl, combine 1 cup sugar and vegetable oil; mix well.  Beat in eggs
  and vanilla extract.  Gradually beat in the flour mixture.  Stir in
  Mint-Chocolate chips.  Shape into balls using rounded teaspoonfuls of
  dough; roll in remaining 1/4 cup of sugar.  Place on ungreased cookie
  sheets.  Bake at 350 degrees F. for 8 to 10 minutes.  Cool completely on
  wire racks.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Double Chocolate Mint Chip Cookies
 Categories: Mint, Chocolate, Cookies, Desserts
      Yield: 6 servings
 
  1 1/2 c  Mint-Chocolate Chips; *           1/2 c  Brown Sugar; Firmly Packed
  1 1/4 c  Flour; Unbleached                 1/4 c  Sugar; Granulated
    3/4 t  Baking Soda                       1/2 t  Vanilla Extract
    1/2 t  Salt                                1 ea Egg; Large
    1/2 c  Butter; Softened                  1/2 c  Nuts; Chopped
 
  *  Use 1 10-oz bag of Nestles Toll House Mint-Chocolate Chips divided in
     half for this recipe.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  
  Preheat oven to 375 degrees F.  Melt over hot (not boiling) water, 3/4 cup
  of the mint-chocolate chips; stir until smooth.  Remove from heat; cool to
  room temperature.  In a small bowl, combine flour, baking soda and salt;
  set aside.  In a large bowl, combine butter, brown sugar, sugar, and
  vanilla extract; beat until creamy.  Add melted chips and egg; beat well.
  Gradually blend in the flour mixture.  Stir in remaining 3/4 cup of
  mint-chocolate chips and nuts.  Drop by rounded tablespoonfuls onto
  ungreased cookie sheets.  Bake at 375 degrees F. for 8 to 10 minutes. Allow
  to stand 2 to 3 minutes; remove from cookie sheets.  Cool completely on
  wire racks.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Minty Mousse Pie Au Chocolat
 Categories: Mint, Chocolate, Pies, Desserts
      Yield: 6 servings
 
      6 T  Sugar; Divided                  1 1/2 c  Milk
      2 T  Cornstarch; AND                     1 c  Cream; Heavy
      2 t  Cornstarch                          1 ea Graham Cracker Crust; 9" **
      1 c  Mint-Chocolate Chips; *        
 
  *    Use Nestles mint-chocolate chips in this recipe.  2/3 rds of a 10 oz
       bag.
  
  **   Use a prepared 9-inch graham cracker crust in this recipe, or if
       desired use your own favorite cracker crust.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  
  In medium heavy guage saucepan, combine 4 T sugar, cornstarch, and
  mint-chocolate chips.  Gradually stir in milk.  Cook, stirring constantly,
  over medium heat until mixute BOILS. BOIL 1 MINUTE; remove from heat.
  Transfer to a large bowl; cover surface of chocolate mixture with plastic
  wrap.  Cool to room temperature (20 to 30 minutes).  In a medium bowl,
  combine heavy cream with remaining 2 T sugar; beat until stiff.  Remove
  plastic wrap from chocolate; beat well.  Fold in whipped cream.  Spoon into
  crust.  Chill until firm (about 2 to 3 hours).
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Mint Layer Cake
 Categories: Chocolate, Mint, Cakes, Desserts
      Yield: 8 servings
 
      1 c  Mint-Chocolate Chips;Nestles      1/2 t  Baking Powder
  1 1/4 c  ;water, divided                 1 1/2 c  Brown Sugar; Firmly Packed
  2 1/4 c  Flour; Unbleached                 1/2 c  Butter, Softened
      1 t  Salt                                3 ea Eggs; Large
      1 t  Baking Soda                   

--------------------------CHOCOLATE MINT FROSTING--------------------------
    1/2 c  Mint-Chocolate Chips;Nestles      1/4 t  Salt
    1/4 c  Butter                              3 c  Confectioners' Sugar
      1 t  Vanilla Extract                     6 T  Milk

---------------------------------GARNISHES---------------------------------
      1 x  Chocolate Leaves                    1 x  Chocolate Gratings
      1 x  Chocolate Curls                
 
  CAKE:
  
  Preheat oven to 375 degrees F.  In a small saucepan, combine mint-chocolate
  chips and 1/4 cup of water.  Cook over medium heat, stirring constantly,
  until chips are melted and mixture is smooth.  Cool 10 minutes. In medium
  bowl, combine flour, salt, baking soda, and baking powder; set aside. In a
  large bowl, combine brown sugar and butter; beat until creamy. Add eggs, 1
  at a time, beating well after each addition. Blend in chocolate mixture.
  Gradually beat in flour mixture alterantely with remaining 1 cup of water.
  Pour into 2 greased and floured 9-inch round baking pans. Bake at 375
  degrees F. for 25 to 30 minutes, or until cakes test done. Coll completely
  on wire racks.  Fill nd frost with Chocolate Mint Frosting. Garnish as
  desired.
  
  CHOCOLATE-MINT FROSTING:
  
  Combine over hot (not boiling) water, the mint-chocolate chips and butter.
   Stir until chips are melted and mixture is smooth.  Stir in vanilla
  extract and salt.  Transfer to a large bowl.  Gradually beat in the
  confectioners' sugar alternately with milk; beat until smooth.  (if
  necessary add more milk until desired consistency is reached.)
  
  GARNISHES:
  
  Use chocolate curls and grated chocolate on top of the cake.  Form a ring
  of grated chocolate pieces around the outside edge and use the curls in the
  center.  To make chocolate leaves, select several small leaves, wash and
  dry them and paint one side of them with melted chocolate.  Chill until
  firm and peel the leaf off the chilled chocolate.  Use as garnish.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Nutty Chocolate Mint Fudge
 Categories: Candies, Mint, Chocolate
      Yield: 12 servings
 
      7 oz Marshmallow Cream; (1 jar)        1/4 t  Salt
  1 1/2 c  Sugar                           1 1/2 c  Mint-Chocolate Chips;Nestles
    2/3 c  Evaporated Milk                   1/2 c  Chopped Nuts
    1/4 c  Butter                              1 t  Vanilla Extract
 
  In heavy gauge saucepan, combine marshmallow cream, sugar, evaporated milk,
  butter and salt.  Bring to a FULL ROLLING BOIL over medium heat, stirring
  constantly.  Remove from heat.  Add Mint-Chocolate chips; stir until chips
  are melted and mixture is smooth.  Add nuts and vanilla extract. Pour into
  foil-lined 8-inch square pan.  Chill until firm, about 2 hours. Cut into
  1-inch squares.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Minty Mallows
 Categories: Candies, Mint, Chocolate
      Yield: 12 servings
 
     14 oz Sweetened Condensed Milk            2 c  Marshmallows; Miniature
  1 1/2 c  Mint-Chocolate Chips;Nestles        1 c  Nuts; Coarsley Chopped
 
  Combine over hot (not boiling) water; sweetened condensed milk and mint
  chocolate chips.  Stir until chips are melted and mixture is smooth.  In a
  large bowl, combine marshmallows and nuts.  Add chocolate mixture; mix
  well.  Spread into a foil-lined 9-inch square pan.  Chill until firm, about
  20 minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Creme de Mints
 Categories: Candies, Chocolate, Mint
      Yield: 12 servings
 
      2 c  Milk Chocolate Chips;Nestles    2 1/2 T  Mint Flavored Liqueur
    1/4 c  Sour Cream                     
 
  Melt over hot (not boiling) water, milk chocolate chips; stir until smooth.
  Remove from heat.  Blend in sour cream.  Stir in mint flavored liqueur.
  Transfer to a small bowl.  Chill until thickened, about 30 minutes. Fill
  pastry bag fitted with decorative tip; pipe 1-inch candies onto foil-lined
  cookie sheets.  Chill until ready to serve.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Mint Baked Custard
 Categories: Chocolate, Mint, Desserts
      Yield: 8 servings
 
  1 1/2 c  Milk; Divided                       1 c  Sweetened Condensed Milk
      1 c  Mint-Chocolate Chips;Nestles        2 ea Eggs; Large
 
  Preheat oven to 350 degrees F.  In a small saucepan, combine 1/2 c milk and
  the mint-chocolate chips.  Cook over low heat, stirring constantly, until
  chips are melted and mixture is smooth.  Set aside.  In a large bowl,
  combine remaining 1 c of milk, condensed milk, and eggs; beat until well
  blended.  Add chocolate mixture; beat well.  Pour into a 1-quart casserole.
  Fill a 13 x 9 x 2-inch baking pan with 4 cups of water.  Place casserole in
  baking pan.  Bake at 350 degrees F. for 50 to 55 minutes. Serve warm or
  cool completely.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Mint Baked Alaska
 Categories: Mint, Chocolate, Desserts
      Yield: 12 servings
 
-----------------------------------CRUST-----------------------------------
  1 1/2 c  Mint-Chocolate Chips;Nestles    1 1/2 c  Chocolate Wafer Crumbs
      3 t  Butter                        

----------------------------------FILLING----------------------------------
      1 c  Mint-Chocolate Chips;Nestles        2 T  Heavy Cream
      2 T  Corn Syrup                          3 pt Vanilla Ice Cream; Softened

----------------------------------MERINGUE----------------------------------
      4 ea Egg Whites; Large                 3/4 c  Sugar
    1/2 t  Cream Of Tartar                
 
  CRUST:
  
  Combine over hot (not boiling) water, 1/2 cup mint-chocolate chips and
  butter.  Stir until chips are melted and mixture is smooth.  Add chocolate
  wafer crumbs; stir until well blended.  Press into bottom of 9-inch
  springform pan; freeze until firm.
  
  FILLING:
  
  Combine over hot (not boiling) water, remaining 1 cup of chips, corn syrup,
  and heavy cream.  Stir until chips are melted and mixture is smooth. Cool
  to room temperature.  In a large bowl, whip the ice cream until smooth but
  not melted.  Gradually stir in chocolate mixture (flecks will appear in ice
  cream).  Spoon into center of crust, mounding high in center and leaving
  3/4-inch edge.  Using spatula, smooth to form dome. Freeze until firm.
  Remove sides of pan.  Preheat oven to 450 degrees F.
  
  MERINGUE:
  
  In a large bowl, combine egg whites and cream of tartar; beat until soft
  peaks form.  Gradually add sugar, beat until stiff peaks form.  Spread
  meringue over ice cream and crust to cover completely; swirl to decorate.
  Bake at 450 degrees F. for 4 to 6 minutes or until lightly browned.  Serve
  IMMEDIATELY !
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Mint Ice Cream
 Categories: Mint, Chocolate, Desserts
      Yield: 4 servings
 
  1 1/2 c  Heavy Cream                     1 1/2 c  Mint-Chocolate Chips;Nestles
      1 c  Milk                                2 ea Egg Yolks; Large
    1/3 c  Sugar                             1/8 t  Salt
 
  In heavy guage saucepan, combine 1 1/4 cups heavy cream, milk, sugar and 1
  cup of mint chocolate chips.  Cook over low heat, stirring with wire whisk,
  until chips are melted and mixture is smooth.  Remove from heat. In a
  medium bowl, beat egg yolks and salt until thick.  Gradually add chocolate
  mixture, beat until well blended. Chill 30 minutes.  In a small heavy guage
  saucepan, combine remaining 1/2 cup of chips and 1/4 cup of heavy cream.
  Cook over low heat, stirring constantly, until chips are melted and mixture
  is smooth. Remove from heat and set aside.  Pour chilled chocolate/egg
  mixture into an electric iceream freezer; churn until thick, about 25
  minutes.  Pour in reserved chocolate mixture; churn 10 seconds more. Remove
  dahser; cover and store in freeze until ready to serve.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Fresh Pear and Apple Pie
 Categories: Pies, Desserts, Fruits
      Yield: 6 servings
 
      4 ea Apples (4 cups sliced)              4 ea Firm Pears (4 cups sliced)
      2 T  Lime Juice                        2/3 c  Brown Sugar, firmly packed
    1/4 c  Cornstarch                        1/2 t  Cinnamon
    1/4 t  Nutmeg                              2 T  Butter
      1 x  Pastry for a 9 inch pie        
 
  Preheat oven to 350 degrees
  
       Prepare pastry or thaw frozen pastry and set aside.  Peel and slice
  apples and pears.  Place in large bowl and toss with lime juice.  Combine
  brown sugar, cornstarch, cinnamon and nutmeg in small bowl.  Toss with
  apple and pear slices until coated.  Turn into a 9x1-1/2 inch deep dish pie
  plate.  Dot with butter.  Roll out pastry for top crust.  Cut slits to vent
  steam during baking and place over filling.  Seal and flute edges. Bake at
  350 degrees for 45 to 50 minutes or until crust is lightly browned.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Brittany Mixed Fish Soup
 Categories: Fish, Soups, Main dish
      Yield: 6 servings
 
      3 lb Mixed fish, cleaned *               2 x  Lge Onions, peeled  **
      1 x  Lge clove Garlic, crushed           3 T  Butter or margarine
      6 x  Med potatoes, peeled,in 1/4s       10 c  Water
      2 x  Med. Bay Leaves                     1 t  Dried Thyme
    1/2 t  Dried Marjorin                      4 x  Sprigs Parsley
      2 t  Salt                              1/2 t  Pepper
 
  Slices of crusty French bread * Flounder, mackerel, cod, or haddock **
  Sliced thin ''''''''''''''''''''''''''''''''''''''''''''''''' Cut fish into
  chunks of equal size. Saute onions and garlic in heated butter or margarine
  in a large kettle until tender. Add potatoes, water, bay leaves, thyme
  marjoram, parsley, salt and pepper. Bring to a boil. Add prepared fish and
  lower heat to moderate. Cook, covered, about 25 minutes, until fish and
  potatoes are tender. Remove and discard bay leaves. Put slices of bread in
  wide soup plates. Ladle broth over bread. Serve fish and potatoes
  separately on a platter.
   Serves 6 to 8.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: German Lentil Soup with Frankfurters
 Categories: Soups, Main dish, German
      Yield: 8 servings
 
      2 x  Med Onions, peeled & chopped        1 x  Clove Garlic, crushed
      2 x  Med Carrots,(scraped,chopped        2 x  Stalks Celery,(cleaned,chopp
      2 T  Salad Oil                           8 c  Water
      2 c  Lentils, washed & drained           1 x  Bay Leaf
  1 1/2 t  Salt                              1/4 t  Pepper
      1 lb Frankfurters, sliced thickly        2 T  Cider Vinegar
 
   Saute onions, garlic, carrots, and celery in heated oil in a large kettle
  for 5 minutes. Add water, lentils, bay leaf, salt, and pepper. Bring to a
  boil. Lower heat and cook slowly, covered, about 30 minutes, until lentils
  are just tender. Add frankfurters and cook another 10 minutes. Remove from
  heat and stir in vinegar. Remove and discard bay leaf.
   Serves 8.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Vegetarian Barley-Vegetable Soup
 Categories: Soups, Main dish, Vegetables
      Yield: 10 servings
 
      2 x  Med Onions, peeled & diced          2 x  Lg Carrots, scraped & diced
      2 x  Stalks Celery, chopped              3 T  Butter or margarine
      1 cn Tomatoes, chopped-1 lb 12 oz        8 c  Water
      1 t  Dried Basil                       1/2 t  Dried Thyme
      2 t  Salt                              1/4 t  Pepper
      1 c  Pearl Barley                        2 c  Frozen green beans or peas *
      1 T  Chopped fresh Dill             
 
  *  (cut up up the frozen green beans or green peas to make 2 cups)
  
   Saute onions, carrots, and celery in heated butter or margarine in a large
  kettle for 5 minutes. Add tomatoes, water, basil, thyme, salt, and pepper.
  Bring to a boil. Stir in barley and lower heat. Cook slowly, covered, 1 1/2
  hours, until barley is tender. Stir in beans or peas during last 10 minutes
  of cooking. Remove from heat and stir in dill.
    Serves 10-12.  Good for informal lunch or supper.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pasta with Prosciutto
 Categories: Pasta
      Yield: 6 servings
 
      4 T  Butter                              1 c  Diced Prosciutto
  1 1/2 lb Dried Spinch Pasta                  4 T  Chopped Parsley
      1 ea Salt                                1 ea Freshly ground black pepper
    3/4 c  Heavy Cream                         4 ea Lightly beaten eggs
    1/2 c  Grated Parmesan Cheese         
 
  Melt the butter in a large pan and add the prosciutto.  Saute for 4-5
  minutes, stirring occasionally.  Remove from the heat and set aside.
  
  Cook the pasta in boiling salted water until it is "al dente".  Drain and
  add to the sauteed prosciutto.  Add the parsley, salt and pepper to taste,
  and the cream.  Toss well and put over very low heat until it is very hot.
   Remove from heat and add the eggs, tossing to distribute them well.
  
  Serve immediately and pass the parmesan cheese separately.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cheese Diablo Wafers (HOT)
 Categories: Appetizers
      Yield: 10 servings
 
      1 c  Unbleached Flour                  1/2 lb Sharp Cheddar Cheese, Grated
    1/2 c  Softened Butter Or Margarine        1 t  Cayenne
 
  Mix all ingredients and shape in 1-inch balls.  Arrange about 2 inches
  apart on baking sheet and bake in very hot oven (450 degrees F.) about 6
  minutes.  Serve hot or cool.
  
  Makes about 4 dozen
  
  NOTE:
  
        Reduce the amount of cayenne pepper for a milder wafer.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Punch
 Categories: Beverages
      Yield: 10 servings
 
      2 ea Bottles White Grape Juice           1 ea Bottle Club Soda
     56 oz (2 Bottles) 7-Up               
 
  Mix ingredients.  Serve well chilled.  Tastes like champagne!!
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Brandy Sauce
 Categories: Sauces
      Yield: 4 servings
 
      1 c  Water                               2 T  Corn Starch
      2 T  Butter                            1/2 c  Sugar
      1 t  Nutmeg                            1/4 c  Brandy
      1 t  Real Vanilla                   
 
  Mix dry ingredients and then stir them into a cup of boiling water.  Boil
  for 5 minutes and then add butter, brandy, and vanilla.  Serve hot over
  mince pie or gingerbread.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Killer Salza (HOT,HOT,HOT)
 Categories: Sauces
      Yield: 4 servings
 
      2 pk Dried Chile Pequins *               1 t  Cumin (Crushed)
    1/2 t  Salt (Optional)                     2 ea Cloves Garlic (3 If Wanted)
      1 t  Oregano                             1 c  Tomato Juice(Can Use Upto 2)
 
  *  Or other hot peppers. NOTE: Add juice of one lemon if you are canning.
  Soak The chile pequins 3 to 4 hours in vinegar to cover; drain.  Throw into
  the blender with all other ingredients and blend well.  Let set in the
  refrigerator to cool off.
  
  NOTE:
         This sauce is very hot.  Chile Pequins are the hottest of the Chile
  Peppers, so watch out.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Layered Mexican Dip
 Categories: Sauces, Appetizers
      Yield: 10 servings
 
     16 oz (1 cn) Refried Beans                1 c  Yogurt
    1/2 pk Taco Seasoning                      3 ea Avacodos (Can Use 4) *
      1 c  Sour Cream                          1 x  Grated Cheddar Cheese
      1 x  Finely Chopped Tomatoes        
 
  *   Mash avocados with lemon juice to prevent darkening.
  Layer refried beans on bottom of a quich dish or other flat sided dish.
  Then layer the avocados; mix yougurt and sour cream with taco seasoning for
  next layer.  Top with grated cheese.  Last layer is chopped tomatoes. Serve
  with dipping chips.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Grandmother Merrill's Chili Sauce
 Categories: Sauces
      Yield: 4 servings
 
      1 ea Large Onion                       1/2 c  Sugar
    1/2 t  Salt                                1 t  Cinnamon
     15 oz (1 Cn) Tomatoes                   1/2 c  Vinegar
      1 t  Allspice                            2 ea Pickled Peppers(Hot Or Mild)
 
  Finely chop onions and peppers; mix with sugar, vinegar, and salt.  Cook
  slowly until onions are tender.  Chop tomatoes, and add to the mixture, add
  allspice and cinnamon; stir well and cook 3 minutes.  This makes 4 cups of
  sauce.  Good on dried peas or beans, boiled cabbage, etc.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: LD's Homade Mayonnaise
 Categories: Sauces
      Yield: 4 servings
 
      2 ea Large Eggs                          1 t  Dry Mustard
      4 T  Apple Cider Vinegar                 1 T  Seasoning Salt
  1 1/2 c  Vegetable Oil                  
 
  Blend eggs, vinegar, mustard and sesoning salt in the blender; add oil very
  slowly (steady flow) while blender continues to run.  Might need to stir
  toward end of adding oil.
  
  Makes 1 Pint
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Jalepeno-Cheese Dip - Texas Style
 Categories: Sauces
      Yield: 10 servings
 
      1 pt Mayonnaise                          1 lb Processed Cheese (Velveeta)
      1 ea Med or Large Onion                  5 ea GreenPickledJalapeno Peppers
      1 x  Chips or Dippers               
 
  For variety, pickled carrots can be substituted for Jalapenos.  For
  different effects, aditional carrots and/or jalapenos can be finely diced
  and added to the dip.  Dip increases in jalapeno strength with age.
  Use blender to liquify jalapenos, then onion and cheese, cut in 1-inch
  cubes.  When well blended, mix in bowl with mayonnaise.  Dip will stay for
  2 weeks in refrigerator.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Lone Star Steak Sauce
 Categories: Sauces
      Yield: 4 servings
 
    1/2 c  Butter                              2 T  Worcestershire Sauce
    3/4 t  Black Pepper                        2 ea Drops Tabasco
    1/2 c  Lemon Juice                         1 ea Sm. Clove Garlic, Minced
    1/2 t  Dry Mustard                         1 x  Salt To Taste
 
  Combine all ingredients, heat until butter melts.  Broiler juices may be
  added.  Serve with Steak Salt.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: All Purpose Barbecue Sauce
 Categories: Sauces
      Yield: 4 servings
 
    1/4 c  Salad Oil                           2 T  Soy Sauce
    1/4 c  Bourbon, Sherry, Or Wine            1 t  Garlic Powder
      1 x  Freshly Ground Pepper          
 
  Combine all ingredients and pour over meat.  Marinate in refrigerator. Also
  use to baste meat as you cook it.  Good on red meat, fish or chicken.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Vinegar Pie
 Categories: Pies, Desserts
      Yield: 6 servings
 
      1 c  Sugar                               2 T  Unbleached Flour
      1 c  Cold Water                          5 T  Vinegar
  2 1/2 T  Butter                              4 ea Large Eggs, Beaten
 
  Combine sugar and flour.  Add the rest of the ingredients and place in a
  saucepan.  Cook until thick and pour into prepared pie crust.  Bake in a
  375 degrees F. oven until crust is brown.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Wacky Cake
 Categories: Desserts, Cakes
      Yield: 4 servings
 
  1 1/2 c  Unbleached All-Purpose Flour        1 c  Sugar
      3 T  Cocoa                               1 t  Baking Soda
    1/2 t  Salt                                1 t  Vanilla
      1 t  Vinegar                             5 T  Vegetable Oil
      1 c  Cold Water                     
 
  Mix flour, sugar, cocoa, soda and salt.  Make three wells in the flour
  mixture.  In one put vanilla; in another the vinegar, and in the third the
  oil.  Pour 1 c cold water over all and stir.  No need to beat.  Pour into 8
  x 8-inch pan.  Bake at 350 degrees F oven until it springs back.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Poor Man's Cake
 Categories: Desserts, Cakes
      Yield: 4 servings
 
      1 c  Sugar                               2 c  Raisins
      1 c  Lard *                            1/4 t  Allspice
    1/4 t  Cloves                              1 x  Pinch Of Salt
      1 t  Cinnamon (Or To Taste)         
 
  *    The original recipe calls for Lard.  I don't know if shortening will
       work or not.
  Boil together all ingredients.  Add water just enough water to cover
  raisins.  Boil until raisins are tender.  Cool.  Add 1 t baking soda and
  enough Unbleached flour to make a stiff batter.  Pour batter into 9-inch
  round cake pan.  Bake in moderate oven until cake springs back when touched
  lightly (about 1 hour at 350 degrees F).  Serve warm or cold with cream,
  custard sauce or powdered sugar frosting.  Walnuts may be added to batter
  just before baking.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Fruit Cocktail Cake
 Categories: Cakes, Desserts
      Yield: 8 servings
 
      2 c  Unbleached Flour                1 1/2 c  Sugar
      2 c  Fruit Cocktail                      2 t  Baking Soda
      2 ea Large Eggs                          1 x  Pinch Salt
 
  Mixall ingredients in a 9 x 13-inch pan.  Mix by hand.  Bake at 350 degrees
  F. for about 40 minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Fruit Coctail Cake Icing
 Categories: Desserts, Cakes
      Yield: 8 servings
 
  1 1/2 c  Sugar                               6 oz (1 1/2 sticks) Margraine
    1/2 c  Pecans                            1/2 c  Coconut
      1 c  Undiluted Evaporated Milk      
 
  Cook sugar, oleo, and milk until thick.  Remove from heat and add pecans
  and coconut.  Pour over hot cake.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Challah
 Categories: Breads
      Yield: 16 servings
 
      1 tb Sugar                             3/4 ts Salt
      1 pk Dry yeast                       3 1/2 c  All-purpose flour
    3/4 c  Water                               3 tb Salad oil
      3 ea Eggs                           
 
  1.   In large bowl, combine sugar, salt, yeast, and 1 cup flour.  In
  1-quart saucepan over low heat, heat water and salad oil until very warm
  (120 to 130 F). 2. With mixer at low speed, gradually beat liquid into dry
  ingredients just until blended. Increase speed to medium; beat 2 minutes,
  occasionally scraping bowl with rubber spatula.  Reserve 1 egg yolk for
  brushing top of loaf; add remaining egg white and eggs, and 1 cup flour to
  make thick batter; continue beating 2 minutes, scraping bowl often.  With
  wooden spoon, stir in 1 1/4 cups flour to make a soft dough. 3. Turn dough
  onto lightly floured surface and knead until smooth and elastic, about 10
  minutes, working in more flour (about 1/4 cup) while kneading. Shape dough
  into ball; place in greased large bowl, turning dough to grease top. Cover,
  let rise in warm place (80 to 85 F.) until doubled, about 1 hour. 4. Punch
  down dough.  Turn dough onto lightly floured surface; cover and let rest 15
  minutes for easier shaping.  Meanwhile, grease large cookie sheet. 5. For
  bottom part of loaf (loaf is stacked two levels), cut two-thirds of dough
  into 3 pieces; with hands, roll each piece into 13-inch-long rope. Place
  ropes side by side on cookie sheet (so loaf won't have to be moved once
  ropes are braided).  Braid ropes and pinch both ends to seal well. FOR
  UNIFORM BRAIDS, place dough ropes side by side; start braiding from the
  middle of the ropes.  When you reach one end, turn the braid and finish
  braiding from the middle. 6. For top part of loaf, cut remaining piece of
  dough into 3 equal pieces. With hands, roll each piece into 14-inch-long
  rope.  Place ropes side by side and braid; pinch both ends to seal.
  Carefully place braid down center top of large braid on cookie sheet; tuck
  ends of top braid under bottom braid, stretching top braid if necessary,
  and pinch to seal well. Cover; let rise in warm place until doubled, about
  45 minutes. 7. Preheat oven to 375 F. In cup, beat reserved egg yolk; use
  to brush top and sides of loaf. Bake loaf 35 minutes or until golden and
  loaf sounds hollow when lightly tapped. Remove from cookie sheet; cool
  completely on wire rack.
  
  140 calories per serving.  Low fat. From: The New Good Housekeeping
  Cookbook, pg 509.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: 24-Hour Lettuce Salad
 Categories: Salads
      Yield: 8 servings
 
      1    Head lettuce, torn                       Slightly thawed
    1/2 c  Celery, chopped                     1 c  Mayonnaise
    1/2 c  Green pepper, diced                 2 ts Sugar or honey
      1    Red onion, chopped                  4 oz Cheddar cheese, grated
      1 pk Frozen baby green peas,             8    Slices bacon, crumbled
 
  Layer first 5 ingredients in a glass bowl in order of listing.  Spread on
  mayonnaise.  Sprinkle on sugar or honey, then cheese, then bacon.  Cover
  with foil and refrigerate overnight.  Toss lightly just before serving.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Hot Potato Salad
 Categories: Side dish, Salads
      Yield: 6 servings
 
      3 c  Cooked cubed Potatoes           1 1/2 c  Coarsley chopped Apples
     10 x  Slices Bacon                      1/2 c  Chopped Onion
    1/2 c  Celery, chopped                 1 1/2 tb Flour
    3/4 c  Apple juice (or water)            1/3 c  Vinegar
    1/3 c  Sugar                          
 
   In skillet, cook bacon. Remove and drain. Pour off all but 3 T bacon fat,
  add onion and celery and stir fry 1-2 minutes. Blend in flour. Add juice
  and vinegar, stirring until mixture thickens. Add sugar.
   Preheat oven to 350 deg F. Place potatoes, apples, and crumbled bacon in
  greases 1 1/2 qt casserole. Add skillet mixture, mixing lightly.
   Cover and bake 30 minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Ichiban Dashi ( Basic Soup Stock)
 Categories: Soups, Oriental
      Yield: 1 servings
 
      4 pt Cold Water                          3    Inch Square Kombu
    1/2 oz Katsuobushi                    
 
  Pour 4 pints of cold water into lg saucepan and bring it to boil.  Drop in
  Kombu, and bring just to boil again, then remove the Kombu and set aside.
  Stir in the Katsuobushi and turn off heat.  Let rest for 2 minutes, then
  skim off scum.  Strain out Katsuobushi.  Set both aside.  The Stock may be
  used immediately or can be used up to 8 hours later.  Can be kept in fridge
  for up to 2 days.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Niban Dashi (Vegetable Stock)
 Categories: Soups, Oriental
      Yield: 1 servings
 
      3 x  Inch Sq Cooked Kombu              3/8 pt Katsuobushi (Cooked)
      2 pt Cold Water                          3 tb Pre-Flaked Katsuobushi
 
  The Kombu and the Katsuobushi may be taken from the Ichiban Dashi recipie.
  Put the cooked Kombu anf Katsuobushi with 2 Pt cold water in a medium sized
  saucepan and bring to boil.  Add all Katsuobushi, reduce heat and simmer
  for 5 minutes.  Strain out Kombu and Katsuobushi, discard Kombu and
  Katsuobushi.  Can be kept at room temp for 8 hrs or refrigerated for 2
  days.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Misoshiru (Clear Soup with SoyBean Paste)
 Categories: Soups, Oriental
      Yield: 2 servings
 
----------------------------------AKA MISO----------------------------------
  2 1/2 pt Ichiban Dashi                       4 oz Aka Miso Paste

---------------------------------SHIRO MISO---------------------------------
  2 1/2 pt Ichiban Dashi                     1/2 lb Shiro Miso Paste

---------------------------------AWASE MISO---------------------------------
  2 1/2 pt Ichiban Dashi                       4 oz Shiro Miso Paste
      4 oz Aka Miso Paste                 
 
  Place 2 1/2 pt Dashi in a medium sized saucepan and set a sieve over the
  pan.  Rub in the Miso.  Bring the soup to simmering point over a moderate
  heat, remove from heat and add a pinch of MSG.  Add a garnish (Misoshiro
  No-mi) and serve at once.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Mishoshiru No-mi (Miso Soup Garnishes)
 Categories: Spreads, Oriental
      Yield: 6 servings
 
--------------------------WASAME AND SPRING ONIONS--------------------------
    1/2 oz Wakame                              1    Spring Onion

---------------------------TOFU AND SPRING ONIONS---------------------------
      6 oz Tofu                                1    Spring Onion

--------------------------DAIKON AND SPRING ONIONS--------------------------
      1    Diakon, peeled                      1    Spring Onion (all)

-------------------------------FU AND MUSTARD-------------------------------
     18    Kobana or Yachi-Fu                  1    Powdered Mustard
 
  WAKAME AND SPRING ONIONS Soak the Wakame in a bowl of warm water for 15
  minutes.  When soft, strip the leaves fro the tough central vein. Discard
  the vein. Add sliced onions. TOFU AND SPRING ONIONS When soup simmers, drop
  in the tofu ans simmer for 1 minute.  Pour into bowl, garnish with onions,
  and serve. DIAKON AND SPRING ONION
    Cut the 1 inch diakon into strips 1/8" wide and 2" long.  COver the
  strips with cold water and bring to a boil.  Reduce heat and simmer for 5
  minutes until vegitable are tender but still firm.  When the Miso soup
  begins to simmer, drain the Daikon and add it to the soup.  Garnish with
  onions and serve. FU AND MUSTARD Soak the dried coutons in cold water for
  10 minutes, until they are soft.
   Squeeze the gently to rid them of their moisture.  Bring the Miso to a
  simmering point, drop the croutons and simmer for 1 minute.  Pour the sou,
  add mustard, and serve.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Hamaguri Shigure-ni (Sweet Cooked Clams)
 Categories: Appetizers, Oriental
      Yield: 24 servings
 
      3 tb Sake                            1 1/2 oz Sugar
     24    Small Clams or Cockels          2 1/2 tb Soya Sauce
 
  TO COOK: Put the Sake, sugar, and clams into a large frying pan and stir
  together. Bring to boil over high heat and cook for 3 minutes, uncovered.
  Stir in the Soya sauce and cook briskly for another minute. Remove from
  heat and set aside.
      Boil the remaining liquid for 10 minutes until it becomes syrupy.  Add
  clams and stir them gently in the sauce over hight heat for 1 minute. TO
  SERVE: Transfer to deep bowl, and cool to room temperature. Serve cool.
  
  *NOTE:  Tiny Shrimp, mussels, or bits of fresh tunny fish may be sustituted
  for the clams and cockles.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Hamaguri Sakami (Sake Seasoned Clams)
 Categories: Appetizers, Oriental
      Yield: 12 servings
 
     12    Littleneck Clams or Cockles     1 1/2 pt Boiling Water
      3 tb Sake                                1 pn MSG
      6    Thin slices of lemon           
 
  PREPARE IN ADVANCE: Have clams shelled, save shells. Discard shallow
  halves, scrub the deep halves. Drop the shells into boiling water, boil for
  2-3 minutes, then drain. Rinse and dry. TO COOK AND SERVE: Bring the Sake
  to boil over high heat.  Sprinkle MSG, then drop in the clams, stir gently,
  and cover.  Cook over moderately high heat for 3-4 minutes, then remove the
  clams and place in the shell.  Garnish each clam with a slice of lemon.
  Serve at room temperature.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Awabi Sakami (Sweet Cooked Abalone)
 Categories: Appetizers, Fish, Oriental
      Yield: 6 servings
 
     15 oz Abalone (canned)                  1/4 pt Water
  2 1/2 tb Sake                                1 oz Sugar
  2 1/2 ts Soya Sauce                     
 
  Empty the can of Abalone into a small saucepan and add water.  Bring to
  boil, reduce heat and simmer uncovered for 10 minutes.  Add Sake and Sugar
  and cook for another 5 minutes, stir in Soya sauce and continnue to cook
  for 2-3 more minutes.  Cool to room temperature, cut the abalone into 1/2"
  thick slices and serve.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Shibu Kawa-ni (Chestnuts Cooked in Green Tea)
 Categories: Appetizers, Oriental
      Yield: 6 servings
 
      6    Peeled Chestnuts                2 1/2 ts Green Tea Leaves
      4 ts Sugar                               1 ts Soya Sauce
 
  Cover the chesnuts with cold water and the tea leaves and bring to boil in
  a small saucepan.  Reduce the heat  and simmer for 20 minutes until the
  chestnuts show no resistance when pierced.  Drain and wash under cold
  running water.  Leave the brown membrane intact.  Put 3/8 pt of water,
  sugar and the chestnuts into a saucepan and bring to boil.  Reduce heat and
  simmer 20 minutes, the stir in Soy Sauce.  Simmer for 5 minutes, remove
  from heat, and cool to room temperature before draining and serving.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Ebi Kimizushi (Prawn Sushi with Egg Yolk)
 Categories: Appetizers, Fish, Oriental
      Yield: 6 servings
 
-----------------------------------SUSHI-----------------------------------
      6    Med., Raw, Unshelled, Shrimp  

----------------------------------MARINADE----------------------------------
      3 tb Rice Vinegar                        4 tb Water
      1 ts Sugar                             1/4 ts Salt
      1 pn MSG                           

----------------------------------FILLING----------------------------------
      4    Egg Yolks                       1 1/4 ts Sugar
    1/4 ts Salt                            2 1/2 ts Lemon Juice
      1 pn MSG                            
 
  TO COOK PRAWNS: Leaving the shells of the prawns intact, insert the
  toothpicks along the inside curves to prevent curling. Drop the prawn into
  3/4 pt of boiling water and cook briskly, uncovered, for about 3 minutes
  until pink and firm. Drain in a sieve and cool quickly under cold running
  water.  Remove the toothpicks and peel the prawns, leaving the last section
  of shell and tail on each one. De-vein the prawns by making a shallow
  incision  across their tops with a small, sharp knife. Lift out the vein.
  Butterfly the prawns by cutting along their inner curves 3/4 of the way
  through, spreading the open and flattening with a cleaver. MARINADE Put the
  vinegar, water, salt, sugar and MSG into a mixing bowl and stir together
  thoroughly.  Add the prawns, marinade at room temperature for 1 hour.
  FILLING Drop the egg yolks into a small saucepan and beat lightly with a
  fork. Remove 2 1/2 t of the yolks and set aside.
    Add 3/4 pt of water to the remaining yolks, stir thoroughly, and cook
  over a moderate heat for 10-15 minutes until the yolks are firm and
  hard-boiled.  Drain them in a sieve, and mash them into a paste.  Beat the
  sugar, salt, salt, lemon juice, MSG, and the rest of the raw egg yolks and
  continue to beat.  Rub the mixture through a fine sieve. TO ASSEMBLE AND
  SERVE Divide the seasoned egg filling into 6 equal parts and pack each part
  into the center of a prawn. Seal the edges by pressing them together. Serve
  at room temperature.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Nasu Karashi Sumiso-ae (Eggplant w/ Mustard & Miso Dressing
 Categories: Vegetables, Salads, Oriental
      Yield: 6 servings
 
      1 lb Eggplant                            1 pn Salt
      4 tb White Miso Dressing             2 1/2 ts Soy Sauce
  2 1/2 ts Powdered mustard (Wasabi)      
 
  IN ADVANCE: Cut the Eggplant in half lengthwise, then crossways into 4
  pieces, then into 4" cubes. Bring 3/4 pt water to boil in a small saucepan.
  Add Salt and drop in Eggplant. Boil fot 3-5 minutes. Drain and let cool.
  Pat the cubes dry. TO ASSEMBLE AND SERVE: Put the Miso, Soy Sauce, and
  Wasabi into a mixing bowl and stir until well blended. Add the eggplant and
  toss until well coated.  Serve at room temperature.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Shira-ae (Tofu & Sesame-Seed Dressing w/ Vegetables)
 Categories: Vegetables, Salads, Oriental
      Yield: 6 servings
 
      2    Pieces Canned Konnyaku              1    Loaf Tofu
      1    Sm Carrot, Scraped & Shred          1 pn Salt
      1 ts Vegetable Oil                       6 tb Niban Dashi
      3 ts Sugar                               1 pn MSG
    1/4 ts Soy Sauce                       2 1/2 ts White Sesame-Seeds
 
  PREPARE IN ADVANCE:
     Bring 3/8 pt water to boil  and drop in Konnyaku.  Return to boil and
  drain immediately.  Bring another 3/8 pt water to boil and drop in the loaf
  of Tofu.  Reduce heat and simmer for 5 minutes, drain and cool to room
  temperature.  Wrap Tofu in a towel and napkin and squeeze to remove
  moisture.  Rub through a sieve over a bowl.
     Cook the Carrots for 30 minutes.
     Heat oil over high heat.  Stir in the Dashi, 1/2 t sugar, salt, MSG, and
  1/8 t Soy Sauce.  Bring to boil.  Continue to boil until liquid has reducet
  by half.  Cool to room temp. Roast sesame seeds and grind into a paste and
  mix with Tofu. TO ASSEMBLE AND SERVE: Drain the Konnyaku and its sauce
  through a sieve set over a small bowl. Stir in 5 t of the sauce into the
  Sesame-seed/Tofu Paste.  Stir in 2 1/2 t salt, MSG, the drained Konnyaku,
  and the grated Carrot.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Goma Jayu-ae (Soy & Sesame-Seed Dressing w/ French Beans)
 Categories: Salads, Vegetables, Oriental
      Yield: 6 servings
 
      1 lb French beans                        1 pn Salt
    3/8 pt Niban Dashi                     2 1/2 ts Sugar
      1 pn MSG                             1 1/2 ts Sake
    1/4 ts Soy Sauce                     

----------------------------------DRESSING----------------------------------
  1 1/2 oz White Sesame Seed, Ground       2 1/2 tb Sake
  1 1/2 ts Sugar                               5 ts Soy Sauce
 
  PREPARE IN ADVANCE: Snip off ends of french beans and discard. Cut beans
  into 1/2" lengths. Drop them into 3/4 pt of lightly salted boiling water,
  reduce heat and cook briskly, about 8-10 minutes until beans are tender but
  still slightly resistant to bite. Drain and run under cold water.
       Put the Dashi, Sugar, 1/4 t Salt, MSG, Sake and Soy Sauce into a pan.
   Bring to a boil. Add the beans, return to boil.  Remove from heat and let
  cool to room temperature. DRESSING: Heat Sake to likewarm over a high heat.
  Ignite Sake and let burn until the flame dies out. Pour Sake into a small
  bowl and let cool to room temperature. Add all ingredients and mix
  thoroughly. TO SERVE: Toss together the french beans and dressing, serve at
  room temperature.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Sambai-zu  (Rice-Vinegar and Soy Dipping Sauce)
 Categories: Sauces, Oriental
      Yield: 6 servings
 
      2 tb Rice Vinegar                        2 tb Niban Dashi
      1 tb Sugar                           1 1/2 ts Soy Sauce
    1/8 ts Salt                                1 pn MSG
 
  Put the vinegar, Dashi, Sugar, Soy Sauce and salt ito  a small saucepan and
  sprinkle lightly with MSG.  Bring the Sauce to boil, then immediately
  romove from heat and set aside.  Let cool to room temperature.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Neri Shiro Miso (White Miso Dressing)
 Categories: Sauces, Oriental
      Yield: 1 servings
 
     30 oz Shiro Miso (White Miso)            10 oz Sugar
    3/8 pt Sake                                2    Egg Yolks
 
  Put the miso, sugar,sake into a medium sized saucepan and bring to a boil,
  stirring constantly.  Reduce heat and, and simmer for 30 minutes, stirring
  occaisionally.  Remove pan from heat and wuickly beat in 2 egg yolks, 1 at
  a time.  Immediately dip the bottom of the pan in ice water to cool
  rapidly. The dressing may be used in Nuta-ae, Nasu Karashi Sumiso-ae, or
  Kinome-ae.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Kinome-ae (Bamboo Shoots with Green Soy Dressing)
 Categories: Vegetables, Salads, Oriental
      Yield: 6 servings
 
     10 oz Bamboo Shoots (Takenoko)          3/8 pt Niban Dashi
  1 1/2 ts Sugar                               2 ts Salt
      1 pn MSG                                 5 ts Sake
           2" Square Kombu                     4 oz Fresh Spinach leaves
      3 tb Neri Shiro Miso                   1/4 ts Kona Sansho (Pepper)
 
  IN ADVANCE: Place bamboo shoot on side, cut off base, the cut bas in half
  horizontally.  Cut the top lengthways in quarters.  Cut all pieces into
  1/2" dice.  Bring 3/8 pt water to boil, drop in shoots, and return to boil.
  Boil uncovered for 10 minutes until tender.  Drain and set aside.
       Put Dashi, sugar, 1/4 t salt, msg and kombu into a medium saucepan and
  bring to  a boil over high heat.  Add the bamboo shoots.  Boil until almost
  all of the liquid is gone.  Remove from heat and set aside to cool.
       Wash the spinach leaves thoroughly and pat dry.  Grind the leaves into
  a paste, adding the rest of the salt slowly.  Add 3/8 pt of water to paste
  andtransfer to a small saucepan.  Bring to boil.  Pour misture through a
  fine sieve, discard the liquid. TO SERVE: Pour the miso dressing into a
  bowl and rub the spinach paste through a sieve into the dressing. The stir
  the mixture until it turns a soft, delicate green. Sprinkle with a 1/4 t of
  Kona Sansho powder. Add the bamboo shoots, and stir together gently. Serve
  at room temperature.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Horensho Hitashi (Spinach w/ Toasted Sesame Seeds)
 Categories: Salads, Oriental
      Yield: 6 servings
 
  2 1/2 ts Salt                            1 1/2 lb Fresh Spinach
  2 1/2 ts Sesame Seeds                        3 tb Niban Dashi
    1/2 ts Sugar                               1 ts Soy Sauce
      1 pn MSG                            
 
  Bring 5/8 pt water to boil and add salt.  Gather the spinach into a large
  bouquet, place it in the saucepan, and cover tightly.  Cook for 5 minutes
  until the upper leaves begin to wilt.  Immediately drain and plunge into
  cold water.  Cut away the stalks and discard.  Squeeze the leaves dry. Cut
  the leavesinto 1" pieces and squeeze them dry again.  Set aside
       Heat a heavy fry pan until water skitters accross surface.  Add seeds,
  and warm for 3-4 minutes, shaking constantly.
       Put the dashi, sugar, soy sauce and MSG into a small saucepan, stir
  and bring to a boil over high heat.  Remove from heat and serve. TO SERVE:
  Pour sauce over the spinach and toss together to coat leaves. Divide into 6
  bowls and sprinkle with sesame seeds.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Namasu (Daikon and Carrot in Vinegar Dressing)
 Categories: Salads, Vegetables, Oriental
      Yield: 6 servings
 
    1/2 lb Daikon, peeled & Shredded           1    Small Carrot, shredded
  2 1/2 ts Salt                              1/4 oz Katsuobushi
  2 1/2 ts Rice Vinegar                    1 1/2 ts Sugar
      1 pn MSG                            
 
  Put the Daikon, carrot, 3/8 pt water and salt into a mixing bowl, Stir
  thoroughly and set aside for 30 minutes.
    Put half of the Katsuobushi into a small pan, cook uncovered over low
  heat for 3-4 minutes, stirring constantly.  Transfer the Katsuobushi to a
  mortar and grind into a fine powder.  Shake the powder onto a piece of
  greaseproof paper through a sieve and set aside.
      Drain the daikon and carrot, squeeze them dry and place in a mixing
  bowl.  Add vinegar, sugar, and MSG.  Mix thoroughly and add katsuobushi.
  Serve at room temperature in small bowls
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Sashimi (Sliced Raw Fish)
 Categories: Fish, Oriental
      Yield: 5 servings
 
---------------------------CHOOSE ONE (ONE PIECE---------------------------
      1 lb Fresh Sea Bass Fillet               1 lb Halibut
      1 lb Squid                               1 lb Abalone
      1 lb Turbot                              1 lb Bream
      1 lb Tunny Fish                    

-------------------------------DIPPING SAUCE-------------------------------
      4 tb Soy Sauce -OR-                           Chirizu   -OR-
           Tosa Joyu                     

----------------------------------GARNISH----------------------------------
           2" Secion Diakon                    1    Carrot
      1    Celery                         
 
  CUTTING THE FISH: There are 4 basic cuts for Sashimi. A Very sharp, heavy
  knife is a must. 1. Hara Giri (Flat Cut) Most popular cut. Suitable for any
  filleted fish. Holding the fish firmly, cut straight down in slices about
  1/4" to 1/2" thick and 1" wide, depending on the size of the fillet.
  
  2.  Kaku Giri (Cubic Cut)  This style of cutting is more often used for
  tunny fish.  Cut the fish as above, the cut the slices into 1/2" cubes.
  
  3. Ito Zukuri (Thread Shape)  Although this technique may be used with any
  small fish, it is especially suitable for squid.  Cut the squid straight
  down into 1/4" slices, the cut lengthways into 1/4" wide strips.
  
  4.  Usu Zukuri (Paper Thin Slices)  Place a fillet of bass or bream on a
  flat surface and, holding the fish firmly with one hand, slice it at an
  angle into almost transparent sheets.
  
  TO SERVE: Sashimi may be composed of one fish or a variety of fish. To
  serve as part of a meal, arrange the fish attractively on individual
  serving plates. Garnish each plate with obout 1/2 teaspoon of wasabi and
  decorate with strips of daikon, carrot and/or celery. Cover with a sheet of
  plastic and refrigerate for NO MORE THAN 1 HOUR before serving.
      Pour the dipping sauce of your choice into tiny dishes and accompany
  each serving of Sahshimi with it's own sauce.  The wasabi may be mixed with
  soy sauce or tosa joyu to taste.  To serve as an hors d' oerve, arrange two
  or more varieties or cuts of sashimi on a serving dish and accompany with
  dipping sauce.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Isobe Zukuri (Sashimi Wrapped in Laver)
 Categories: Fish, Oriental
      Yield: 6 servings
 
      6 x  Sheets Nori                         1 lb Fresh fish fillet

-------------------------------DIPPING SAUCE-------------------------------
      6 tb Chirizu -OR-                        6 tb Tosa Joyu
 
  IN ADVANCE Cut fish into slices 1/2" thick and 6-7" long (as lonf as a
  sheet of nori). TO ASSEMBLE AND SERVE: Pass the nori, one sheet at a time,
  over a flame to intensify it's flavor and color. Lay the nori flat on a
  hard surface (the japanese use a bamboo mat to facilitate rolling) with the
  wide side of the mat facing towards you. Place a long slice of fish along
  the length of the nori and roll the nori into a long, thick, tight
  cylinder.  Cut crosswise into 1 1/2" slices with a sharp knife. Roll and
  cut the remaining fish and nori in the same way.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chirizu (Spicy Dipping Sauce for Sashimi)
 Categories: Sauces, Oriental
      Yield: 1 servings
 
      5 ts Sake                                4 oz Daikon
      2    Spring Onions                       3 tb Japanese soy sauce
      3 tb Lemon juice                         1 pn MSG
    1/8 ts Hichimi Togarashi              
 
  Warm the sake in a small sucepan.  Ignite with a match, off the heat, and
  shake tha pan gently until the flame dies out.  Pour the sake into a dish
  and cool.  Put the sake with the grated daikon, onions, soy sauce, lemon
  juice, MSG, and the 7 pepper spice into a mixing bowl.  Mix well. To serve,
  place in small individual dishes and serve with sea bass, sea bream, or
  sashimi.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Tosa Joyu (Soy-Based Dipping Sauce for Sashimi)
 Categories: Sauces, Oriental
      Yield: 1 servings
 
      3 tb Soy sauce                       2 1/2 ts Sake
      5 ts Katsuobushi                         1 pn MSG

----------------------------------GARNISH----------------------------------
  2 1/2 ts Wasabi                         
 
  Place all ingredients in a small saucepan.  Bring to a boil, uncovered,
  stirring constantly.  Remove from heat, strain, ans set aside to cool.
  Divide into serving dishes and garnish with wasabi.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Some Oroshi (White-Radish and Red-Pepper Garnish)
 Categories: Sauces, Oriental
      Yield: 1 servings
 
           3" round section daikon             4    Takano Tjume (Whole red pepp
      6 tb Pon-su (equal soy-lemon juic        2    Spring onions, chopped
 
  Make 4 openings in the  flat side of the daikon with chopsticks or the tip
  of a knife.  Insert a red pepper deep into each opening, so that the tip is
  level with the daikon.  Set aside for at least 4 hours.  The daikon's
  moisture will reconstitute the pepper and the pepper will have spiced the
  daikon.  Grate the daikon, divide into 6 equal parts, and roll into a small
  ball. TO SERVE: Pour the pon-su (equal parts soy-sauce and lemon juice) and
  add a ball to each dish. garnish with onion and serve with sashimi.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: TATAKI
 Categories: Appetizers, Meats, Oriental
      Yield: 6 servings
 
      3    New York strip steaks             1/2 c  Mirin
    3/4 c  Soy sauce                           2 c  Dashi
    3/4 c  Sake                           
 
  Mix  together  soy sauce, sake, mirin and dashi. (Sake  and  Mirin wines
  can be bought in most liquor stores. Dashi, a base for Japanese soup
  stock,is available in most Oriental stores.) Bring to boil.Add steak and
  return to boil.Cook 3 to 5 minutes.Be careful not to overcook the meat;it
  should be rare on the inside. Remove steak,wrap in foil and refrigerate
  overnight. Continue boiling,cooking until liquid has reduced to a thick
  sauce. You can tell when it is done,because the sauce makes large, slow
  bubbles when it is ready.Be careful; otherwise the sauce will burn.
  Refrigerate overnight. To serve: Cut all fat from steaks. Slice in very
  thin slices. Arrange on a plate. Just before serving; pour 1 tsp. of
  reduced cooking sauce over meat. You can also garnish with a little chopped
  green onion. For an appetizer serving, allow 5 to 7 slices per person.
  Serves 6.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Nuta-ae (Seafood and Spring Onions in Miso Dressing)
 Categories: Fish, Oriental
      Yield: 6 servings
 
      1 lb Cleaned fresh squid           

-------------------------------------OR-------------------------------------
     18 ea Cockles or Clams               
 
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Peach Cream Pie
 Categories: Pies
      Yield: 6 servings
 
      3 ea Med. Fresh Peaches *                3 c  Half & Half or Coffee Cream
      3 T  (level) Unbleached Flour          1/2 t  Cinnamon or To Taste
 
  *     Or enough to fill pie shell with peach halves.
  Peel Peaches, cut in half and remove stones.  Arrange halves cut side down
  in an unbaked pie shell.  Mix sugar, flour and cinnamon with cream to make
  a paste.  Pour over peaches.  Place in hot oven 450 degree F.  Bake 10
  minutes or until shell begins to brown.  Reduce heat to moderate oven (350
  degrees F.).  Continue baking for 30 minutes or until peaches are done.
  Cool and serve cold.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: KitchenAid Pie Pastry
 Categories: Pies
      Yield: 2 servings
 
  2 1/4 c  Flour, all-purpose                  2 T  Butter or margarine, chilled
    3/4 c  Shortening, well chilled            5 T  Or 6 water, well chilled
 
  Sift flour and salt into bowl.  Cut shortening and butter into 4 to 5
  pieces and drop into bowl.  Attach bowl and flat beater.  Turn to Stir
  Speed and cut shortening into flour until particles are size of small peas,
  about 30 seconds.
  Add water, a tablespoon at a time, until all particles are moistened.  Use
  only enough water to make pastry form a ball.  Watch dough closely as over
  mixing will result in a tough crust.
  Chill in refrigerator 15 minutes.  Roll to 1/8-inch thickness between
  pieces of waxed paper.  Fold pastry into quarters; ease into pie plate and
  unfold, pressing firmly against bottom and side.  Trim and crimp edges.
  Fill and bake as desired.
  Yield: Two 8 or 9-inch single crust or one 8 or 9-inch double crust.
  For Baked Pastry Shell: Prick sides and bottom with fork.  Bake at 450F for
  8 to 10 minutes until light brown.  Cool completely before filling. HINT: I
  also chill the wax paper and rolling pin. KITCHENAID COOK BOOK - jean hores
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Lois's Magic Lemon Pie
 Categories: Pies
      Yield: 8 servings
 
-------------------------------LEMON FILLING-------------------------------
     15 oz Sweetened condensed milk            1 t  Lemon zest
    1/2 c  Lemon juice                         2 ea Egg yolks

----------------------------------MERINGUE----------------------------------
      2 ea Egg whites                          4 T  Sugar
    1/4 t  Cream of tartar               

----------------------------GRAHAM CRACKER CRUST----------------------------
     18 ea Graham cracker squares            1/3 c  Sugar
    1/4 lb Butter or margarine,              1/8 t  Cinnamon
 
  Thoroughly mix crust ingredients and pack into a nine inch pie pan.  Bake
  at 375 degrees for 10 minutes and put aside to cool.  Reduce oven
  temperature to 325 degrees.  In a mixing bowl, combine condensed milk,
  lemon juice, lemon zest and egg yolks.  Stir until mixture thickens.  Pour
  into cooled crust.  Add cream of tartar to the egg whites and beat until
  almost stiff.  Add sugar gradually, beating until stiff and glossy but not
  dry.  Pile lightly on pie filling.  Bake at 325 until lightly browned,
  about 15 minutes.  Cool thoroughly.  Enjoy!  Hint:  try to get the crust
  thickness very even and not too thick.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Bishop Pie
 Categories: Pies
      Yield: 15 servings
 
      1 c  Butter                              1 c  Confectioners sugar
      2 c  Flour                               3 c  Whipped topping
  1 1/2 c  Chopped pecans                      3 pk Instant chocolate pudding
      8 oz Cream cheese                        3 c  Milk
 
  Melt butter; stir in flour and 1 c of the nuts.  Continue stirring until a
  thick paste is formed, with no flour lumps.  Press into bottom of a 13x10
  baking pan and bake 15 min at 375F.  Cool. Prepare first layer of filling
  by combining cream cheese, sugar, and 1 c whipped topping. Beat with
  electric mixer at med speed for 2-3 min.  Spoon into cooled crust, then
  smooth with spatula. Combine pudding and milk in the mixing bowl used for
  the first filling. Beat well, then pour over the cream cheese layer. As
  soon as the chocolate layer firms up a bit, spoon on more whipped topping,
  smoothing and adding until there is an additional 1/2" layer above the
  chocolate.  Sprinkle with remaining pecans and chill for at least 3 hours.
  From the Pipe Dream Restaurant, Willington, CT
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Classic Mud Pie
 Categories: Pies
      Yield: 8 servings
 
-----------------------------------CRUST-----------------------------------
      6 oz Semi Sweet Chocolate Chips      1 1/4 c  Chocolate Wafer Crumbs
      3 T  Butter                        

--------------------------------FUDGE SAUCE--------------------------------
      6 oz Semi Sweet Chocolate Chips          3 T  Butter
    1/2 c  Heavy Cream (whipping cream)        1 T  Coffee Flavored Liqueur

----------------------------------FILLING----------------------------------
      1 qt Coffee Ice Cream, softened          2 T  Coffee Flavored Liqueur
 
  CRUST:
      Combine  over  hot (not boiling) water, 1/2 C  chocolate  chips  and
      butter,  stir  until chips are melted and mixture  is  smooth.   Add
      chocolate wafer crumbs, stir until well blended.  Press into  9-inch
      pie pan.  Chill until firm. FUDGE SAUCE:
      Combine  over  hot (not boiling) water remaining 1 1/2  C  chocolate
      chips,  heavy  cream, and butter.  Stir until chips are  melted  and
      mixture  is  smooth.   Remover from heat, stir  in  coffee  flavored
      liqueur.   Chill  10  minutes.   Spread 1/2 C  sauce  on  bottom  of
      chocolate cookie crust.  Chill 15 minutes. FILLING:
      In large bowl, combine ice cream and coffee flavored liqueur.   Pour
      over  Fudge Sauce layer in pie pan.  Freeze several hours  or  until
      firm.   Serve with remaining warm Fudge Sauce and Whipped  Cream  if
      used.  Makes 1 9-inch pie
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Americana Key Lime Pie
 Categories: Desserts, Pies
      Yield: 6 servings
 
      1 T  Unflavored gelatin (1 env.)         4 ea Egg whites
    1/2 c  Sugar                             1/2 c  Sugar
    1/4 t  Salt                                1 c  Heavy cream, whipped
      4 ea Egg yolks                           1 ea 9-in baked pastry shell
    1/2 c  Lime juice                          1 x  Pistachio nuts, chopped
    1/4 c  Water                               1 x  Lime slices for garnish
      1 t  Grated lime peel                    1 x  Heavy cream, whipped, to top
      1 x  Few drops green food color     
 
  Thoroughly mix gelatin, 1/2 cup sugar, and salt in saucepan. Beat together
  egg yolks, lime juice, and water; stir into gelatin mixture. Cook and stir
  over medium heat just till mixture comes to boiling. Remove from heat; stir
  in grated peel. Add food coloring sparingly to tint pale green. Chill,
  stirring occasionally, until the mixture mounds slightly when dropped from
  a spoon. Beat egg whites till soft peaks form; gradually add 1/2 c sugar,
  beating to stiff peaks. Fold gelatin mixture into egg whites. Fold in
  whipped cream. Pile into cooled baked pastry shell. Chill till firm. Spread
  with more whipped cream; edge with grated lime peel. Sprinkle chopped
  pistachio nuts in center. Garnish with thinly sliced lime placed in whipped
  cream mounds around edge of pie. Source: Better Homes & Gardens Dessert
  Cookbook.  "A spectacular from the famous Miami hotel!"
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Citrus Chiffon Pie
 Categories: Desserts, Pies
      Yield: 6 servings
 
      1 ea Envelope unflavored gelatin       1/4 c  Water
    1/2 c  Sugar                             1/2 t  Lemon peel, grated
      1 x  Dash salt                         1/2 t  Orange peel, grated
      4 ea Egg yolks                           4 ea Egg whites
    1/2 c  Lemon juice                       1/3 c  Sugar
    1/2 c  Orange juice                        1 ea 9-in baked pastry shell
 
  Thoroughly mix gelatin, 1/2 cup sugar, and salt in saucepan.  Beat together
  egg yolks, fruit juices, and water; stir into gelatin mixture. Cook and
  stir over medium heat just till mixture comes to boiling.  Remove from
  heat; stir in peels.  Chill, stirring occasionally, till mixture mounds
  slightly when dropped from a spoon.  Beat egg whites till soft peaks form.
  Gradually add 1/3 cup sugar, beating to stiff peaks; fold in gelatin
  mixture.  Pile into cooled baked pastry shell.  Chill till firm. Trim with
  whipped cream and thin orange slices cut in fourths. Source: Better Homes &
  Gardens Dessert Cookbook.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Strawberry-Rhubarb Pie
 Categories: Desserts, Pies
      Yield: 6 servings
 
      3 ea Eggs, beaten                    2 1/2 c  Rhubarb, red, 1 inch slices
  1 1/4 c  Sugar                           1 1/2 c  Strawberries, fresh, sliced
    1/4 c  Enriched flour                      1 ea Pastry for 9" lattice crust
    1/4 t  Salt                                1 T  Butter or margarine
    1/2 t  Nutmeg                         
 
  Combine eggs, sugar, flour, salt, and nutmeg; mix well.  Combine rhubarb
  and strawberries.  Line 9" pie plate with pastry; fill with fruits.  Pour
  egg mixture over.  Dot with butter.  Top with lattice crust, crimping edge
  high.  Bake at 400 degrees about 40 minutes.  Fill openings in lattice
  crust with whole strawberries.  Serve warm- plain, or topped with vanilla
  ice cream. Source: Better Homes & Gardens Dessert Cookbook.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Rhubarb Cream Pie
 Categories: Desserts, Pies
      Yield: 6 servings
 
  1 1/2 c  Sugar                               4 c  Rhubarb in 1" slices (1 lb)
    1/4 c  Enriched flour                      1 ea Pastry for 9" lattice crust
    3/4 t  Nutmeg                              2 T  Butter or margarine
      3 ea Eggs, slightly beaten          
 
  Blend sugar, flour, nutmeg.  Beat into eggs.  Add rhubarb.  Line 9" pie
  plate with pastry; fill; dot with butter.  Top with lattice crust.  Bake at
  400 degrees 50 to 60 minutes.  Cool. Source: Better Homes & Gardens Dessert
  Cookbook.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Rhubarb Pie
 Categories: Desserts, Pies
      Yield: 6 servings
 
      3 c  Rhubarb, 1" slices                  3 T  Flour
      1 c  Sugar                               1 x  Dash salt
    1/2 t  Grated orange peel                  2 T  Butter or margarine
 
  Combine all ingredients except butter or margarine. Line a 9" pie plate
  with Orange Pastry**. Fill with rhubarb mixture and dot with the butter or
  margarine. Top with lattice crust. Bake at 400 degrees 40 to 50 minutes.
  Serve warm with vanilla ice cream. ** Substitute orange juice for the water
  in your favorite pastry recipe. Source: Better Homes & Gardens Dessert
  Cookbook.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Glazed Fresh Strawberry Pie
 Categories: Desserts, Fruits, Pies
      Yield: 6 servings
 
      3 pt Strawberries; Fresh, Hulled         1 x  Red Food Coloring; A Few Dr
      1 c  Sugar                               1 ea Baked 9" Pie Shell
  3 1/2 tb Cornstarch                          1 x  Sweetened Whipped Cream
    1/2 c  Water                          
 
  Mash 1 pt of the strawberries, using a fork, and set aside.  Combine the
  sugar and cornstarch in a 3 quart sauce pan.  Stir in the water and mashed
  berries.  Cook over medium heat, stirring constantly, until the mixture
  comes to a boil, then cook 2 minutes longer.  Remove from the heat and stir
  in the food coloring.  Cool to room temperature.  Fold in the remaining 2
  pts of strawberries and turn into the baked pie shell.  Chill in the
  refrigerator at least 2 hours.  To serve, top with puffs of sweetened
  whipped cream
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Caribbean Fudge Pie
 Categories: Chocolate, Desserts, Pies
      Yield: 6 servings
 
    1/4 c  Butter Or Regular Margarine         1 ts Rum Flavoring
    3/4 c  Brown Sugar; Firmly Packed        1/4 c  Unbleached Flour
      3 ea Eggs; Lg                            1 c  Walnuts; Coarsely Chopped
     12 oz Chocolate Chips; Melt & Cool        1 ea Unbaked 9" Pie Shell
      2 ts Instant Coffee Powder               1 x  Walnut Halves
 
  Cream the butter and brown sugar together in a bowl until light and fluffy,
  using an electric mixer at medium speed.  Add the eggs, one at a time,
  beating well after each addition.  Add the cooled chocolate, coffee powder,
  and rum flavoring, blending well.  Stir in the flour and the chopped
  walnuts and turn into the unbaked pie shell.  Arrange the walnut halves in
  a circle around the edge of the pie.  Bake in a preheated 375 degree F.
  oven for 25 minutes or until set around the edge.  Cool on a wire rack.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Divine Triple Chocolate Pie
 Categories: Chocolate, Pies, Desserts
      Yield: 6 servings
 
----------------------------CHOCOLATE PIE SHELL----------------------------
      1 c  Unbleached Flour; Sifted          1/2 oz Semi-Sweet Chocolate; Grated
    1/4 ts Salt                                2 tb Cold Water
    1/3 c  Vegetable Shortening          

------------------------------------PIE------------------------------------
    1/4 c  Sugar                               3 oz Baking Chocolate; Cut Up
      1 x  Unflavored Gelatin; 1 Env.        1/2 ts Vanilla
    1/4 ts Salt                              1/4 ts Cream Of Tartar
      1 c  Milk                              1/4 c  Sugar
      3 ea Eggs; Lg, Separated                 1 c  Heavy Cream; Whipped

----------------------------------GARNISH----------------------------------
      1 x  Sweetened Whipped Cream           1/2 oz Semi-Sweet Chocolate
 
  CHOCOLATE PIE CRUST:
  
  Sift the salt and flour into a bowl and cut in the shortening, using a
  pastry blender, until coarse crumbs form.  Add the chocolate and water,
  tossing with a fork, until the dough forms.  Press the dough firmly into a
  ball and then roll out on a lightly floured surface into a 13-inch circle.
  Loosely fit the dough into a 9-inch pie plate and trim the edge so that
  there it reaches 1 inch beyond the rim of the pie plate.  Fold the extra
  under the edge of the crust to from a ridge.  Flute the edge and prick the
  entire surface of the pie shell with a fork.  Bake at 400 degrees F for 12
  minutes or until a golden brown.  Cool on a rack.
  
  CHOCOLATE PIE:
  
  Stir the 1/4 cup of sugar, the gelatin and salt together in a 2-quart
  saucepan.  Stir in the milk and slightly beaten egg yolks.  Add 3 (1 oz)
  squares of unsweetened chocolate and cook over low heat, stirring
  constantly, until the chocolate melts and the gelatin dissolves.  Remove
  from the heat and stir in the vanilla.  Chill in the refrigerator, stirring
  occasionally, until the mixture is the consistency of unbeaten egg whites.
  Remove the chocolate mixture from the refrigerator and set aside
  Immediately beat the egg whites and cream of tartar, in another bowl, until
  foamy, using an electric mixer set on high speed.  Gradually add the 1/4
  cup of sugar, 1 Tbls at a time, beating well after each addition. Continue
  beating until stiff, glossy peaks form when the beaters are slowly lifted.
  When the chocolate mixture mounds slightly when dropped from a spoon, beat
  until smooth, using an electric mixer at medium speed. Fold the egg white
  mixture into the chocolate mixture; then fold in the whipped cream. Chill
  in the refrigerator until the mixture mounds well when spooned. Turn into
  the chocolate pie shell.  Chill in the refrigerator for 2 hours or until
  set.  To serve, decorate the pie with puffs of sweetened whipped cream.
  Grate and sprinkle the chocolate over the whipped cream.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pumpkin Meringue Pie
 Categories: Desserts, Pies, Vegetables
      Yield: 6 servings
 
  1 1/2 c  Pumpkin; Canned, Mashed             3 ea Eggs; Lg, Separated
    1/2 c  Sugar                               1 c  Evaporated Milk
      1 ts Cinnamon; Ground                    1 ea Unbaked 9-inch Pie Shell
    1/4 ts Nutmeg; Ground                    1/8 ts Salt
    1/4 ts Cloves; Ground                      6 tb Sugar
    1/2 ts Salt                           
 
  Combine the pumpkin, the 1/2 cup sugar, spices, and 1/2 ts of salt in a
  bowl and mix well.  Add the egg yolks, stirring until well blended, then,
  gradually, blend in the evaporated milk.  Pour into the unbaked pie shell.
  Bake in a preheated 400 degrees F. oven for 35 minutes or until a knife
  inserted halfway between the center and edge comes out clean.  Remove the
  pie from the oven and increase the oven temperature to 425 degrees F.  To
  make the meringue, beat the egg whites and the 1/8ts of salt in a bowl,
  using an electric mixer set on high, until foamy.  Gradually add the 6 tbls
  of sugar, 1 tbls at a time, beating well after each addition. Continue
  beating until stiff, glossy peaks from when the beaters are slowly lifted.
  Spoon some of the meringue around the edge of the warm pie. Spread the
  meringue so that it touches the inner edge of the crust all the way around
  the pie, using the back of a spoon to do this.  Heap the remaining meringue
  in the center and, again using the back of the spoon, push it out to meet
  with the meringue border.  Using a flatware knife, form light small peaks
  in the meringue and then bake in the preheated oven for 5 minutes or until
  the meringue is lightly browned. Cool on a wire rack.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pumpkin-Apple Pie
 Categories: Desserts, Fruits, Pies, Vegetables
      Yield: 6 servings
 
    1/3 c  Brown Sugar; Firmly Packed        1/3 c  Sugar; Granulated
      1 tb Cornstarch                        3/4 c  Pumpkin; Mashed, Canned
    1/2 ts Cinnamon; Ground                  1/2 ts Cinnamon; Ground
    1/4 ts Salt                              1/4 ts Ginger; Ground
    1/3 c  Water                             1/8 ts Clove; Ground
      2 tb Butter Or Regular Margarine       1/4 ts Salt
      3 c  Apple; Pared, Thinly Sliced       3/4 c  Evaporated Milk
      1 ea Egg; Lg                             1 ea Unbaked 9-inch Pie Shell
 
  Combine the brown sugar, cornstarch, 1/2 tsp of cinnamon and 1/4 tsp of
  salt in a 2-quart saucepan.  Stir in the water and butter.  Cook, over
  medium heat, stirring constantly, until the mixture comes to a boil.
  Carefully add the apple slices and cook for another 4 minutes.  Remove from
  the heat and set aside.  Combine the egg, sugar, pumpkin, 1/4 ts of salt,
  spices, and evaporated milk in a bowl.  Beat until well blended using a
  rotary or electric mixer set on low speed.  Pour the apple mixture into the
  unbaked pie shell and then spoon an even layer of the pumpkin mixture over
  the apple mixture.  Bake in a preheated 425 degree F oven for 10 minutes
  then reduce the oven temperature to 375 degrees F and bake another 40
  minutes or until the filling is set around the edge.  Cool on a wire rack.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Mincemeat-Pumpkin Pie
 Categories: Desserts, Pies, Vegetables
      Yield: 6 servings
 
      1 c  Pumpkin; Mashed, Canned             3 ea Eggs; Lg
    1/2 c  Brown Sugar; Firmly Packed        1/2 c  Heavy Cream
    3/4 ts Cinnamon; Ground                    1 c  Mincemeat; Prepared
    3/4 ts Nutmeg; Ground                      1 ea Unbaked 9-inch Pie Shell
    1/2 ts Salt                           
 
  Combine the pumpkin, brown sugar, cinnamon, nutmeg and salt in a bowl,
  mixing well.  Add the eggs and heavy cream.  Beat until smooth using a
  rotary or electric mixer.  Stir in the mincemeat and pour into the unbaked
  pie shell.  Bake in a preheated 425 degree F. oven for 35 minutes or until
  the filling is set.  Cool slightly on a wire rack and serve warm.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pumpkin-Pecan Pie
 Categories: Desserts, Pies, Vegetables
      Yield: 6 servings
 
      2 c  Pumpkin; Mashed, Canned           1/2 ts Salt
    3/4 c  Sugar                               2 ea Eggs; Lg
      1 ts Cinnamon; Ground                   13 oz Evaporated Milk; 1 Cn
    1/2 ts Ginger; Ground                      1 ea Unbaked 9-inch Pie Shell
    1/4 ts Cloves; Ground                

---------------------------CRUNCHY PECAN TOPPING---------------------------
      3 tb Butter Or Regular Margarine       2/3 c  Pecans; Coarsely Chopped
    2/3 c  Brown Sugar; Firmly Packed     
 
  Combine the pumpkin, sugar, spices and salt in a bowl mixing well.  Add the
  eggs and evaporated milk.  Beat until smooth, using a rotary beater or an
  electric mixer.  Pour into the unbaked pie shell.  Bake in a preheated 425
  Degrees F oven for 15 minutes and then reduce the temperature to 350 degree
  F. and bake for an additional 45 minutes or until a knife inserted halfway
  between the center and edge comes out clean.  Cool on a wire rack.
   Prepare the crunch Pecan topping and sprinkle over the cooled pie then
  place the pie under the broiler flame (5-inches from the heat source) until
  the mixture begins to bubble, about 1 minute.  Cool to room temperature on
  a wire rack.
  
  CRUNCHY PECAN TOPPING:
  
  Place the softened butter, brown sugar, and pecans in a bowl and mix until
  crumbly with a fork.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Festive Pumpkin Pie
 Categories: Desserts, Pies, Vegetables, Cheese/eggs
      Yield: 6 servings
 
      8 oz Cream Cheese; Softened, 1 Pk        1 c  Pumpkin; Mashed, Canned
    3/4 c  Brown Sugar; Firmly Packed          1 c  Milk
      1 ts Cinnamon; Ground                    1 ts Vanilla
    1/2 ts Ginger; Ground                      1 ea Unbaked 9-inch Pie Shell
    1/2 ts Salt                                1 c  Dairy Sour Cream
    1/4 ts Cloves; Ground                      2 tb Sugar
      3 ea Eggs; Lg                       
 
  Cream the cream cheese, brown sugar, spices and salt together, in a bowl,
  until they are light and fluffy, using an electric mixer set on medium
  speed.  Add the eggs, one at a time, beating well after each addition.
  Blend in the pumpkin, milk, and vanilla.  Pour the mixture into the unbaked
  pie shell.  Bake in a preheated 375 degree F. oven for 45 to 50 minutes or
  until a knife inserted halfway between the edge and center comes out clean.
  Cool slightly on a wire rack.  Meanwhile blend the sour cream and sugar
  together and spread over the top of the warm pie.  Return the pie to the
  oven and bake an additional 3 to 5 minutes or just until the topping is
  set.  Cool on a wire rack.  Cover and chill in the refrigerator before
  serving.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: French Pear Pie
 Categories: Desserts, Fruits, Pies
      Yield: 6 servings
 
      6 c  Bartlett Pears; *                 1/2 ts Lemon Rind
      3 tb Orange Juice; Frozen, Conc.         1 ea Unbaked 9-inch Pie Shell

----------------------------SPICY CRUMB TOPPING----------------------------
    3/4 c  Unbleached Flour                  1/2 ts Ginger; Ground
    1/2 c  Sugar                             1/8 ts Salt
      1 ts Cinnamon; Ground                  1/4 c  Butter Or Regular Margarine
 
  *    The Bartlett Pears should be pared and thinly sliced.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  
  Combine the pears, orange juice concentrate and lemon rind in a bowl and
  toss lightly.  Arrange the pear mixture in the unbaked pie shell.  Prepare
  the Spicy Crumb Topping and sprinkle over the pear mixture.  Bake in a
  preheated 400 degree F. oven for 40 minutes or until the pears are tender.
  Cover loosely with aluminum foil after 30 minutes if the top becomes too
  brown.  Cool on a wire rack before serving.
  
  SPICY CRUMB TOPPING:
  
  Combine the flour, sugar, spices and salt in a bowl.  Cut in the margarine,
  using a pastry blender, until the mixture is crumbly.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Almond-topped Pear Pie
 Categories: Desserts, Fruits, Pies
      Yield: 6 servings
 
      3 tb Cornstarch                          1 ts Lemon Juice
    1/4 ts Ginger; Ground                    1/2 ts Lemon Rind; Grated
    1/8 ts Salt                                1 ea Unbaked 9-inch Pie Shell
    1/2 c  Dark Corn Syrup; Karo               4 ea Pears; Medium, *
      2 tb Butter Or Regular Margarine   

-------------------------------ALMOND TOPPING-------------------------------
      1 c  Unbleached Flour                  1/2 c  Butter Or Regular Margarine
    1/2 c  Brown Sugar; Firmly Packed        1/2 c  Almonds; Coarsely Chopped
    1/4 ts Ginger; Ground                 
 
  *    The pears should be pared and thinly sliced.  There should be about 4
       1/2 cup total.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  
  Combine the cornstarch, ginger and salt in a large bowl.  Add the corn
  syrup, melted butter, lemon juice and lemon rind, stirring until smooth.
  Add the pears and toss until well coated with the corn syrup mixture.
  Arrange the mixture into the unbaked pie shell.  Prepare the Almond Topping
  and sprinkle over the pears.  Bake in a preheated 400 degree F. oven for 15
  minutes, then reduce the heat to 350 degrees F. and bake an additional 30
  minutes or until the topping and crust are golden brown.  Cool on a wire
  rack.
  
  ALMOND TOPPING:
  
  Combine the flour, brown sugar, and ginger in a bowl.  Cut in the butter,
  using a pastry blender, until  crumbly.  Stir in the almonds.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Old Fashioned Raisin Pie
 Categories: Desserts, Fruits, Pies
      Yield: 6 servings
 
      1 x  Recipe For 9" 2 Crust Pie       1 1/4 c  Water
     15 oz Raisins; 1 Pk, 3 C                  2 tb Lemon Juice
    3/4 c  Brown Sugar; Firmly Packed          1 c  Walnuts; Coarsely Chopped
      2 tb Cornstarch                          2 tb Butter Or Regular Margarine
      2 tb Instant Tang Orange Drink; *   
 
  *    Any type of Instant Orange Breakfast Drink will do.
  +++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  +
  Divide the pastry almost in half and roll out the larger half, on a lightly
  floured surface, to a 13-inch circle.  Line a 9-inch pie plate with the
  pastry and trim the pastry 1/2 inch beyond the rim of the pie plate.
  Combine the raisins, brown sugar, corn starch and drink mix in a 3-quart
  saucepan.  Stir in the water and lemon juice.  Cook over medium heat,
  stirring constantly, until the mixture boils and thickens.  Remove from the
  heat and stir in the walnuts.  Turn the mixture into the pastry-lined pie
  plate and dot with the butter.  Roll out the remaining pastry to an 11-inch
  circle.  Place the top crust over filling and trim the edge to 1-inch
  beyond the rim.  Fold the top crust under the bottom crust and form a
  ridge.  Flute the edge and cut steam vents in the top crust. Bake in a
  preheated 400 degree F. oven for 30 minutes or until the crust is a golden
  brown and the filling is bubbly.  Cool on a wire rack.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Hurry-Up Hollandaise
 Categories: Sauces
      Yield: 1 servings
 
 
  In bowl, blend 1 envelope instant cream of chicken flavor or cream of
  mushroom soup mix, 1/2c boiling water, and 1/2t lemon juice.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Easy Marinated Asparagus
 Categories: Vegetables, Low-cal
      Yield: 1 servings
 
      1 x  Asparagus spears                    1 x  Paul Newman Salad Dressing
 
  Allow 4 spears of fresh asparagus per serving. Dip asparagus in boiling
  water and drain immediately. Pour PLN (or similar) salad dressing over
  asparagus, cover, and marinate overnight. Serve on lettuce leaf.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Eggplant Croquettes
 Categories: Vegetables, English
      Yield: 4 servings
 
      2 ea Eggplants, peeled & cubed           1 c  Sharp cheese, grated
      1 c  Bread crumbs, seasoned              2 ea Eggs
      2 T  Parsley, fresh, chopped             2 T  Onion
      1 ea Clove garlic, minced                1 c  Corn oil
      1 t  Salt                              1/2 t  Pepper
 
  In covered saucepan, cook eggplant in a small amount of boiling water until
  tender, about 4-5 mins. Drain & mash. Stir in remaining ingredients except
  oil. Shape into patties. Fry in hot oil until golden brown, about 5 mins on
  each side.
  
  Mrs. Robert F. Lewis
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Armenian Eggplant Casserole
 Categories: Vegetables, English
      Yield: 4 servings
 
      1 ea Eggplant, lg                        4 ea Tomatoes
      1 ea Green pepper, diced               1/4 c  Olive oil
    1/2 ea Clove garlic, finely minced         1 x  Pepper, freshly ground
      1 ea Onion, med, sliced              1 1/2 t  Salt
      1 x  Sour cream (optional sauce)    
 
  Pare and dice eggplant. Heat oil in skillet, add onion, green pepper, and
  eggplant. Stir over low heat until eggplant is soft. Add tomatoes(may
  substitute canned Italian solid pear shape, drained), salt, and pepper.
  Simmer a few minutes. At this point you can add basil, chives, parsley,
  tarragon or oregano to taste. Turn into casserole dish and bake at 325
  degrees for 40 minutes. Casserole may be served hot or cold, with sour
  cream.
  
  Mrs. Henry D. Chaplin
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Spinach Quiche
 Categories: Vegetables, Main dish, English
      Yield: 6 servings
 
      1 pk Spinach, frozen, chopped          1/2 c  Cottage cheese
    1/2 c  Onions, chopped                     1 c  Swiss cheese, grated
    1/2 c  Celery, chopped                     2 ea Eggs
    1/2 ea Butter, stick                       1 c  Milk
      1 t  Salt                              1/2 t  Pepper
    1/4 t  Nutmeg                              1 ea 9" pastry shell, deep
 
  Cook spinach in salted water according to package directions. Drain well.
  Sautee onion and celery in butter until onion is soft. Into a deep pastry
  shell spread cottage cheese over bottom. Mix spinach with onion mixture and
  spread over cottage cheese. Sprinkle Swiss cheese over top. Combine eggs,
  milk, and seasonings and pour over all. Bake at 350 degrees for 40-45
  minutes or until set.
  
  Mrs. Harold T. Cook
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Springtime Potatoes
 Categories: Vegetables, English
      Yield: 4 servings
 
  1 1/2 lb Potatoes, new, small              1/2 c  Cucumber, chopped
  1 1/2 T  Green onion, chopped                2 T  Green pepper, chopped
      2 T  Radishes, sliced                    1 t  Salt
      1 x  Pepper, dash                      1/2 c  Sour cream
 
  Wash and scrape potatoes; cook until tender in boiling, salted water;
  drain. Combine remaining ingredients. Heat, but do not boil. Pour sour
  cream mixture over hot potatoes.
  
  Mrs. Louis Radaj
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Sauce Bechamel
 Categories: Sauces, English
      Yield: 1 servings
 
      1 T  Butter (generous)                 1/2 T  Flour
      1 x  Salt                                1 x  Pepper
      1 c  Table cream                         2 T  Swiss cheese, grated
 
  Combine all ingredients. Heat, stirring, until cheese is melted.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Betty Ann's Asparagus Casserole
 Categories: Vegetables, English
      Yield: 4 servings
 
 
  Put a layer of saltines on bottom of greased casserole; then a layer of
  cooked asparagus, slices of cheddar cheese, and sprinkle with seasoning
  salt. Continue making layers until casserole is almost full. Beat 2 eggs
  and add approximately 1/2 c of water or asparagus liquid. Pour over top of
  casserole and bake at 350 degrees about 20 minutes or until set. Almost any
  vegetable - summer squash, broccoli, etc may be substituted for asparagus.
  
  Mrs. William W. LaViolette
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Savory Rice
 Categories: Vegetables, English
      Yield: 4 servings
 
      1 c  Rice (raw)                          1 cn Chicken broth soup
    1/4 lb Butter or margarine               1/2 c  Mushrooms, chopped
    1/2 c  Onions, diced                     1/2 c  Celery, diced
      1 t  Salt                                1 cn Beef consomme soup
 
  Melt butter in skillet and cook onions and celery until translucent. Into
  buttered casserole dish put alternate layers of rice, onion/celery mixture,
  and mushrooms. Add salt and a little pepper. Pour the two cans of broth
  over the mix and place covered in oven at 350 degrees for 45 minutes or
  until liquid is absorbed. If rice seems dry, add a little water.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Grits Casserole
 Categories: Vegetables, English
      Yield: 6 servings
 
      4 c  Milk                                1 c  Hominy grits
    1/2 c  Butter or margarine                 1 ea Roll garlic cheese
      2 ea Eggs, well beaten                 1/2 c  Cheese, grated
 
  Bring 3-1/2 c milk to boiling in medium saucepan. Gradually stir in grits.
  Gook over medium heat , stirring constantly, until thick (about 10
  minutes). Remove from heat. Add butter and garlic cheese; stir until
  melted. Stir in eggs and remaining milk. Pour into 2 quart casserole. Bake
  in preheated 375 degree oven uncovered for 30 minutes. Sprinkle grated
  cheese over top. Bake 15 minutes longer.
  
  Mrs. Harold T. Cook
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Sour Cream Coffee Cake
 Categories: Cakes, Desserts, English
      Yield: 1 servings
 
      1 c  Butter                          1 1/2 c  Flour, sifted
      3 ea Eggs, separated                     1 t  Baking soda
  1 1/4 c  Sugar                               1 t  Baking powder
      1 c  Sour cream, dairy                 1/2 t  Cinnamon
    1/2 c  Nuts, chopped                  
 
  Cream 1c sugar and butter. Add egg yolks and sour cream. Beat until light
  and fluffy. Add flour, baking powder and baking soda. Beat egg whites until
  stiff and fold in. Pour batter into a greased and floured Bundt pan.
  Sprinkle with topping made of 1/4 c sugar, cinnamon and nuts. Dot with
  extra butter. Bake at 325 degrees for 1 hour. Allow to cool in pan for 15
  minutes before turning out.
  
  Mrs. John Elberti
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Crumb Coffee Cake
 Categories: Cakes, Desserts, English
      Yield: 1 servings
 
      2 c  All-purpose flour                   1 ea Egg, beaten
      2 c  Brown sugar                         1 t  Soda
    1/2 c  Shortening                          1 x  Baking powder, pinch
      1 c  Sour milk                      
 
  Crumble shortening into sugar and flour. Reserve 3/4 c of the mixture for
  topping. To the remaining dry ingredients add shortening, milk and egg. Mix
  well and place in deep, 8" square baking dish.Cover with the 3/4 c reserved
  crumbs. Bake at 350 degrees for 40 minutes or until done.
  
  Mrs Nicholas J. Constantine
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Oatmeal Cake and Frosting
 Categories: Cakes, Desserts, English
      Yield: 1 servings
 
      1 c  Oatmeal                             2 ea Eggs
  1 1/2 c  Boiling water                   1 1/2 t  Cinnamon
    1/2 c  Shortening                          1 t  Soda
  1 3/4 c  Brown sugar                       1/2 t  Salt
      1 c  Sugar                           1 1/3 c  Flour
      6 T  Butter                            1/3 c  Cream or evaporated milk
      1 c  Coconut & nuts (optional)      
 
  Frosting: Mix 3/4 c brown sugar, butter, cream and coconut. Spread over
  cake after baking and broil until bubbling.
  
  Cake: Mix and set aside oatmeal and boiling water. Mix remaining
  ingredients and add to oatmeal. Bake in 9" X 13" pan at 350 degrees for 30
  to 35 minutes.
  
  Mrs James Olfson
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Sugar 'n' Spice Apple-Nut Cake
 Categories: Cakes, Desserts, English
      Yield: 1 servings
 
      4 T  Butter                              1 c  Sugar
      1 ea Egg                                 1 c  Flour
      1 t  Baking soda                         1 t  Cinnamon
    1/2 t  Nutmeg                              1 x  Salt, pinch
      1 t  Vanilla                             2 c  Apples, finely chopped (2lg)
    1/2 c  Nuts                           
 
  Cream butter and sugar; add egg; sift in dry ingredients. Add vanilla,
  nuts, and apples. Bake in 8" square pan for 35-40 minutes. Serve with
  topping of whipped cream or ice cream.
  
  Mrs Harold T. Cook
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Applesauce Cake
 Categories: Cakes, Desserts, English
      Yield: 1 servings
 
    1/2 c  Butter                              1 c  Sugar
      1 ea Egg, beaten lightly             1 3/4 c  Cake flour
      1 c  Raisins                             1 c  Nutmeats
      1 t  Baking soda                       1/4 t  Salt
      1 t  Cinnamon                          1/2 t  Cloves
      1 c  Applesauce, hot                
 
  Cream butter and sugar. Add egg. Stir in dry ingredients. Add hot
  applesauce. Bake in 350 degree oven about 1 hr and 15 mins or until
  toothpick comes out clean. Keeps moist for days.
  
  Mrs. Louis Radaj
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Spiced Gyngerbrede
 Categories: Cakes, Desserts, English
      Yield: 1 servings
 
    1/2 c  Shortening                      2 3/4 c  Flour
      2 T  Orange rind, grated                 1 t  Soda
    1/2 t  Salt                              1/2 c  Brown sugar
      1 t  Cinnamon                            3 ea Eggs
      1 t  Mace                                1 c  Molasses or sorghum
      1 t  Nutmeg                            1/4 c  Orange juice
    1/2 c  Raisins                           1/4 c  Brandy, fruitjuice or coffee
 
  George Washington's mother's recipe uses no ginger. Fruit juice or coffee
  may be substituted for brandy.
  
  Cream shortening and orange rind together. Add brown sugar gradually and
  cream thoroughly. Blend in well beaten eggs. Beat hard for 1-2 minutes to
  make a smooth batter. Sift flour, soda, salt and spices together and add to
  creamed mixture alternately with the molasses and mix of orange
  juice/brandy. Add raisins. Pour in well greased and floured 8" X 12" X
  2-1/2" pan. bake at 350 degrees for 30-35 minutes.
  
  Mrs. Harold T. Cook
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Date Fruit Cake
 Categories: Cakes, Desserts, English
      Yield: 2 servings
 
      4 c  Dates, stoned but not cut up        1 lb Walnut meats, not cut up
      1 lb Candied cherries, not cut up        1 c  Flour
    1/2 t  Salt                                3 t  Baking powder
      1 c  Sugar                               4 ea Eggs, separated
      1 t  Vanilla                        
 
  Mix dates, walnuts and cherries. Sift together flour, salt and baking
  powder, and mix with the fruit mixture. Add sugar and mix. Beat 4 egg yolks
  until thick and mix thoroughly through cake mix. Add vanilla. Beat egg
  whites until stiff and dry and fold into mixture. Line 2 loaf pans with wax
  paper, pour in mix and bake 1 hr at 350 degrees.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Fluffy Gold Cake
 Categories: Cakes, Desserts, English
      Yield: 1 servings
 
      2 c  Cake flour, sifted              1 1/3 c  Sugar
      3 t  Baking powder                       1 t  Salt
    1/3 c  Shortening                          1 c  Milk
      1 t  Vanilla                             4 ea Egg yolks
 
  Sift together dry ingredients and put in mixing bowl. Add shortening and
  half the milk. Mix. Add remaining milk, vanilla, and egg yolks. Blend well.
  Pour into 2 greased and floured round layer pans and bake at 350 degrees
  for 30-35 minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Mimi's Pound Cake
 Categories: Cakes, Desserts, English
      Yield: 1 servings
 
    1/2 lb Butter (NO subst)                   5 ea Eggs
      2 c  Cake flour                      1 2/3 c  Sugar
      2 t  Vanilla                        
 
  Cream butter and sugar. Drop in eggs one at a time, stirring after each.
  Fold in flour and mix well. Add vanilla. Bake in 350 degree over for about
  50 minutes.
  
  Mrs. Charles E. Phillips
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Lemon Bars
 Categories: Cakes, Desserts, English
      Yield: 1 servings
 
    3/4 c  Flour                             1/3 c  Butter
      2 ea Eggs                                2 c  Brown sugar
    1/8 t  Baking powder                     1/2 c  Nuts
    1/2 t  Vanilla                           2/3 c  Confectioners sugar
      1 t  Lemon rind, grated              1 1/2 T  Lemon juice
 
  Mix flour and butter into a fine crumb and pat down into an 11" X 7" pan.
  Bake at 350 degrees for 10 minutes. Beat eggs. Mix brown sugar, nuts,
  baking powder and vanilla and spread onto hot crumb mixture. Bake at 350
  degrees for 20 minutes. Mix confectioners' sugar, lemon rind and juice and
  spread over hot cake. Cool well and cut into squares.
  
  Mrs. John Hopkins IV
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Strawberry Angel Fluff
 Categories: Cakes, Desserts, English
      Yield: 12 servings
 
      1 ea Angel food cake                     1 pk Strawberry Jello, lg
      1 pk Frozen whipped topping, lg          1 pk Frozen strawberries
 
  Tear the cake into walnut-size pieces and scatter over bottom of 10" X 13"
  sheet cake pan. Dissolve Jello in 2 cups of boiling water and then 2 cups
  cold water. Allow to jell a little. Fold in the frozen strawberries and
  whipped topping which has thawed a little. Pour over cake and refrigerate
  until set. Decorate with whipped cream or additional whipped topping and
  fresh strawberries.
  
  Mrs. Harold T. Cook
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Party Date
 Categories: Cakes, Desserts, English
      Yield: 25 servings
 
      3 c  Dates, cut up                   1 1/2 c  Shortening
      3 c  Boiling water                       6 ea Eggs
      3 t  Baking soda                         3 T  Cocoa
      4 c  Sugar                           4 1/2 c  Flour
      1 c  Chopped nuts                        2 c  Chocolate bits
 
  Mix dates and water and allow to cool. Combine 3c sugar, shortening, eggs,
  cocoa and flour. Add baking soda to date mixture and combine. Pour into 2
  greased loaf pans and sprinkle with topping of 1c sugar, nuts and chocolate
  bits. Bake at 350 degrees for 45-50 minutes. Slice and serve hot. Garnish
  with whipped cream.
  
  Mrs. Henry D. Chaplin
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Mattie's Jam Cake
 Categories: Cakes, Desserts, English
      Yield: 1 servings
 
  2 1/2 c  Brown sugar                         2 c  Sour milk
      4 c  Flour                             3/4 c  Butter
      2 c  Jam                                 2 t  Baking soda
      3 t  Cinnamon                            2 t  Cloves
      2 t  Nutmeg                              3 ea Eggs, lg
     15 oz Raisins                             1 c  Nutmeats
      1 x  Figs and dates as desired      
 
  Mix all ingredients together well except jam. Lastly, gently stir in the 2c
  jam. Pour into greased and floured 9" round cake pans. Bake in 325 degree
  oven for 35-40 minutes or until toothpick inserted in center comes out
  clean. If desired, serve caramel icing.
  
  Mrs. Charles E. Phillips
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Caramel icing
 Categories: Cakes, English
      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.
  
  Mrs. Charles E. Phillips
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Fairfax Chocolate Icing
 Categories: Cakes, English
      Yield: 1 servings
 
      2 ea Chocolate, bitter squares           2 ea Chocolate, semi-sweet square
      3 T  Butter                              6 T  Water
      6 ea Marshmallows                      1/2 c  Confectioners sugar
      1 t  Vanilla                        
 
  Mix chocolate, sugar and water together. Cook about 5 minutes. Remove from
  heat, add marshmallows, butter and vanilla. Beat until thick enough to
  spread.
  
  Mrs. Harold T. Cook
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Bananas Flambe
 Categories: Desserts
      Yield: 1 servings
 
      2 ea Bananas, ripe but not soft          1 x  Butter
      3 T  Brown sugar                         1 x  Rum, dark
 
  Take 2 ripe, but not soft bananas and cut in half, then split lengthwise.
  Melt a few Tablespoons butter over medium heat. Add 2-3 T brown sugar and
  stir. Add bananas. Cook until fairly warm and starting to soften (about 1
  min.). Flip bananas and allow to cook an additional 30 seconds. Add rum
  (light or dark; dark has more flavor) to taste, and swirl in pan a bit.
  Allow to thicken slightly, remove from heat and serve.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Sate prawns
 Categories: Fish, Appetizers
      Yield: 4 servings
 
      1 kg Green prawns or any other           3 ea Medium onions
      3 t  Oil                                 1 t  Water
    1/4 ts (for marinade) 5 spice powd.      1/4 ts ( " ) chilli powder
      2 tb ( " ) sate sauce                    1 ea Pinch of salt
    1/2 ts ( " ) curry powder                  1 ts Cornstarch
    1/2 ts Sugar                               1 ts Soy sauce
      1 t  Dry sherry                     
 
  1. shell prawns with sharp knife. Using sharp point of knife, cut each
  prawn down the back and remove black vein.  With the knife, make a deep
  slit down the back of the prawn (not your finger), take care not to cut
  right through.  Combine marinade ingredients in bowl (all with marinade
  sign plus the last 3 items in ingredients.  Add prawns,mix well and let
  stand for 2 hours. 2. peel onions, cut in half, then cut each half in
  wedges. 3. Heat oil in large pan or wok, add onions, saute until
  transparent, approx 2 minutes. 4. Add prawns and marinade to wok and saute
  until prawns turn light pink or in other works,cooked. That should take 3
  minutes or a bit longer. Add water and mix well. Arrange lettuce around the
  edge of the plate. Spoon prawns on the lettuce. To serve intraditional
  style, place a small metal bowl containing brandy. Light the Brandy and
  pick up a prawn with chopsticks or any other non flamable material and hold
  the prawn over the flame to heat and add flavor to the prawns (also to
  barbeque it in a sense).
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Grilled Shark to die for
 Categories: Seafood, Main dish
      Yield: 6 servings
 
    1/2 c  Soy sauce                         1/2 c  Orange juice
    1/4 c  Catsup                            1/4 c  Chopped fresh parsley
      2 T  Lemon juice                       1/3 T  Ground pepper
      2 x  Cloves garlic, minced               6 x  Shark steaks, or
      6 x  Swordfish or Salmon steaks     
 
  Combine soy sauce, orange juice, catsup, chopped parsley, lemon juice,
  pepper, and minced garlic.  Add fish; cover and marinate in refrigerator
  for 2 hours.
  Remove fish from marinade, reserving marinade.  Grill fish over hot coals 6
  minutes on each side or until fish flakes easily when tested with a fork,
  basting frequently with marinade.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Broiled spicy shark
 Categories: Seafood, Main dish
      Yield: 4 servings
 
      1 lb Shark fillets (3/4" thick)        1/3 c  Lemon juice
    1/4 c  Chopped parsley                     1 T  Chopped fresh basil, or
      1 t  Dried basil                         1 x  Clove garlic, minced
      2 T  Seafood sauce or chili sauce        1 T  Light soy sauce
 
  Place fish fillets in plastic bag. Add lemon juice, parsley, basil, garlic,
  chili sauce and soy sauce. Close top of bag and refrigerate for at least
  one hour, but not longer than 8 hours. Remove fish from bag and save
  marinade. Place fish onrack of pre-heated broiler about 3 inches from heat
  and broil for 3-5 minutes. Turn fillets over, brush top with marinade and
  broil an additional 5-8 minutes until fish flakes or is done to taste. Boil
  rest of marinade until it's reduced by half and pour over fillets when
  serving.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Gilled salmon
 Categories: Seafood, Main dish
      Yield: 6 servings
 
      6 x  Medium salmon steaks              1/3 c  Olive oil
      4 x  Cloves garlic, crushed            1/2 c  Chopped parsley
    1/4 t  Dried dill weed                     1 t  Salt
      1 c  Fine dry bread crumbs             1/4 c  Butter or marg.,  softened
 
  Place salmon on well-greased broiler pan.  Combine and blend oil, garlic,
  parsley, dill weed and salt in blender.  Stir in bread crumbs and set
  aside.  Brush steaks with butter.  Broil about 4 inches from heat 8 minutes
  or until fish flakes easily when tested with fork.  Spread about 2
  tablespoons garlic mixture on each salmon steak.  Return to broiler and
  broil 1 or 2 minutes or until lightly browned.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Grilled swordfish with barbecue sauce
 Categories: Seafood, Main dish
      Yield: 6 servings
 
      2 lb Swordfish fillets                   1 c  Catsup
    1/3 c  Lemon juice                       1/4 c  Oil
      2 t  Worcestershire sauce                1 x  Clove garlic, minced
    1/2 c  Chopped onion                     1/4 c  Water
      1 t  Sugar                             1/4 t  Hot pepper sauce
      1 x  Small bay leaf                 
 
  Place fish in single layer in shallow baking dish.  Combine 1/2 cup catsup,
  lemon juice, oil, Worcestershire and garlic.  Pour sauce over fish. Cover
  and refrigerate about 1 hour, turning fish once.  Remove fish, reserving
  sauce.  Use half of reserved sauce for brushing fish while grilling.
  Combine remaining half of sauce with remaining catsup, onion, water, sugar,
  hot pepper sauce and bay leaf.  Simmer about 20 minutes to blend flavors
  and thicken.  Meanwhile, place fish on well-greased, hinged wire grills.
  (If barbecuing fish on standard grill, brush fish with oil before cooking.)
  Cook about 5 inches from moderately hot coals 8 minutes.
   Baste with reserved sauce.  Turn and cook 7 to 8 minutes longer, or until
  fish flakes easily when tested with fork.  Brush fish with more sauce as
  needed during cooking.  To serve, spoon hot barbecue sauce over fish.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Baked catfish fillets with horseradish sauce
 Categories: Seafood, Main dish
      Yield: 4 servings
 
  1 1/2 lb Catfish fillets                     1 T  Lemon juice
      2 x  Egg whites                          2 T  Sour cream
      1 T  Grated onion                        1 x  Clove garlic
    1/4 t  Dry mustard                       1/4 t  White pepper
      2 T  Butter or margarine                 2 T  Flour
      1 c  Milk                                4 t  Prepared horseradish
 
  Arrange fish on baking pan sprayed with nonstick cooking spray.  Sprinkle
  with lemon juice.  In small bowl beat egg whites until soft peaks form.
  Fold in sour cream, onion, garlic, mustard and 1/8 teaspoon white pepper.
  Spoon some of mixture on top of each fillet.  Bake at 375F for 20 minutes
  or until fish is opaque or skewer glides easily through flesh.  Meanwhile
  in small saucepan melt butter.  Blend in flour until smooth.  Stir in milk,
  hourseradish and remaining 1/8 teaspoon white pepper.  Cook and stir over
  medium heat until mixture is bubbly and slightly thickened.  Serve over
  fish.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Foil Envelope Fish
 Categories: Seafood, Main dish
      Yield: 1 servings
 
    1/2 x  Green pepper, sliced              1/2 x  Tomato, sliced
      1 x  Green onion, sliced               1/2 T  Basil
      1 ea Salt                                1 ea White pepper
      1 x  Filet firm white fish               3 x  Slices lemon
 
  Cut tin foil into 12X16 inch rectangle.  Place green pepper, tomato and
  green onion on lower half of foil sheet.  Sprinkle with 1/4 teaspoon basil,
  salt and pepper.  Place fish on vegetables.  Sprinkle with remaining basil,
  salt and pepper.  Top with lemon slices.  Fold upper half of foil over fish
  and vegetables.  Double fold edges of foil to make a tight 1/2 inch seal.
  Place foil envelope on baking sheet and bake at 450F for 15 minutes or
  until envelope puffs.  To serve, Cut an "X" in top of envelope and fold
  foil back.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Vegetable fish filets
 Categories: Seafood, Vegetables, Main dish
      Yield: 2 servings
 
      1 lb Sole or cod filets                  1 T  Oil
      1 c  Sliced onion                        3 c  Sliced zucchini
      1 c  Green pepper slices               3/4 c  Chopped tomatoes
      3 T  Dry sherry (optional)               1 T  Lemon juice
    1/2 t  Salt                              1/2 t  Basil
    1/4 t  Pepper                              2 x  Drops hot pepper sauce
    1/4 c  Parmesian cheese               
 
  Place filets in a layer in oiled 9-inch square baking pan, saute onion,
  zuchini and green pepper in oil until crisp-tender; spoon over filets. Top
  with tomatoes. Combine sherry, lemon juice, salt, basil, pepper and pepper
  sauce; pour over filets. Bake uncovered at 350F for 25-30 minutes. Remove
  fish and vegetables to heated platter; sprinkle with parmesian cheese. if
  desired, serve pan juices over bulgar or rice.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Salmon Rollups
 Categories: Appetizers, Seafood
      Yield: 5 servings
 
  7 3/4 oz Salmon (drained, flaked)            1 ea Egg (beaten)
      1 t  Parsley (dried)                     1 t  Instant minced onions
    1/2 t  Dill weed                           1 c  Cresent rolls
      1 x  Cayenne pepper                 
 
     Mix salmon, egg, parsely, onion and dill weed and spread on rolls. Roll
  up from wide end after spreading.  Bake on cookie sheet at 350F for 12 to
  15 minutes.  Serve with a cheese sauce topping.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Florida red snapper
 Categories: Seafood, Main dish
      Yield: 6 servings
 
      2 lb Red snapper fillets               1/4 c  Grated onion
      2 T  Orange juice                        2 T  Lemon juice
      2 t  Grated orange rind                1/2 t  Salt
    1/8 t  Nutmeg                         
 
  Thaw fillets if frozen.  Cut fish into 6 portions.  Place in a single
  layer, skin side down,  in a well-greased baking dish,  12x8x2 inches.
  Combine onion, orange and lemon juice, ornage rind, and salt.  Pour over
  fish; cover and place in refrigerator to marinate 30 minutes.  Sprinkle
  fish with nutmeg and pepper.  Bake in a moderate oven, 350F, for 25 to 30
  minutes or until fish flakes easily when tested with fork.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cheesy broiled flounder
 Categories: Seafood, Main dish, Cheese/eggs
      Yield: 4 servings
 
      2 lb Flounder or white fish              2 T  Lemon juice
    1/2 c  Parmesian cheese                  1/4 c  Butter, softened
      3 T  Mayonnaise                          3 ea Green onions, chopped
    1/4 t  Salt                                1 ea Dash of hot sauce
 
  Place fillets in a single layer on a greased, shallow oven-to-table type
  broiler pan;  brush with lemon juice.  Combine next 6 ingredients in a
  small bowl and set aside.  Broil fillets 4 to 6 minutes or until fish
  flakes easily when tested with a fork.  Remove from oven;  spread with
  cheese mixture.  Broil an additional 30 seconds or until cheese is lightly
  browned and bubbly.  Garnish with lemon twists and parsley if desired.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Salmon steaks with cucumber dill sauce
 Categories: Seafood, Main dish, Microwave
      Yield: 2 servings
 
      2 ea Salmon steaks                     1/4 c  Dry white wine
      1 ea Bay leaf                            2 T  Fresh dill
      1 ea Stalk celery, cut up          

----------------------------CUCUMBER DILL SAUCE----------------------------
    1/4 c  Plain lo-fat yogurt               1/4 c  Lite mayonaise
      1 ea Small seeded grated cucumber        1 ea Small onion, peeled & grated
    1/8 t  Dry mustard                       1/4 c  Freshly chopped dill
      1 ea Salt & pepper                  
 
  Place steaks in microwave safe dish w/ thick end to outside.  Add remaining
  ingredients on top of steaks.  Cover and nuke on high for 4-6 minutes.
  Serve with cucumber-dill sauce.
  For cucumber-dill sauce: combine all ingredients in a food processor.
  Process until blended.  Pour into serving bowl; refridgerate 1-2 hours
  before serving.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Fish and potato platter
 Categories: Seafood, Main dish, Microwave, Vegetables
      Yield: 4 servings
 
      8 oz Plain non-fat yogurt              1/4 c  Chopped fresh dill
      2 T  Rice vinegar                        2 T  Chopped chives
    1/2 t  Salt                              1/2 t  Pepper
    3/4 lb Small red potatoes, sliced          1 lb Salmon filets, cut in pieces
      1 c  Broccoli florets                    2 T  Lemon juice
 
  Combine first 6 ingredients in a small bowl;  cover and chill.
  overlap potato slices around edge of a round 12 inch platter.  Cover and
  microwave at high for 3 minutes.  Uncover and place fish in a ring inside
  potatoes with pieces end to end.  Mound broccoli in center of platter.
  Sprinkle fish and potatoes with lemon juice;  cover.  Microwave at high 8
  minutes or until fish is cooked through and potatoes are tender, giving
  dish a half-turn at 4 minute intervals.  Serve with a dill sauce.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Grouper & horseradish sauce
 Categories: Seafood, Main dish, Microwave
      Yield: 4 servings
 
      1 ea Small green pepper, sliced          1 lb Grouper
    1/4 t  Pepper                              4 ea Onion slices, thin
    1/3 c  Catalina dressing                   2 T  Prepared horseradish
    1/4 t  Hot sauce                           1 T  Lemon juice
 
  Place bell pepper in a 9-inch pie plate,  cover w/ plastic wrap & vent,
  microwave @ high 2 minutes, remove & set aside.  Wipe pie plate. Quarter
  fish, arrange in pie plate, sprinkle with pepper; top with bell pepper and
  onion. Microwave, uncovered, @ high 7-8 minutes until fish flakes easily.
  Drain & cover.  Combine salad dressing and next three ingredients in 1-cup
  glass measure; stir.  Microwave @ high for 1 minute.  Serve sauce with fish
  and garnish with lemon wedges.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Fillet of fish a l'orange
 Categories: Seafood, Main dish
      Yield: 2 servings
 
      6 ea Small chopped green onions        1/2 lb Fresh mushrooms, sliced
      1 lb Flounder                          1/4 t  Salt & pepper
    1/2 t  Dried whole Italian season          2 T  Olive oil
    1/4 t  Soy sauce                         1/2 c  White wine
    1/4 c  Orange juice                        3 T  Curacau liqueur
      1 ea Paprika                             2 T  Minced parsley
 
  Layer half of each of green onions and mushrooms in a greased 9-inch baking
  dish.  Add fish, and sprinkle with salt, pepper and Italiian seasoning. add
  remaining onions and mushrooms.  Combine olive oil and next 4 ingredients,
  pour over vegetables and fish.  Cover and bake at 350 for 40 minutes or
  until fish is opaque.  Sprinkle with paprika and parsley.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Yogurt with Cumcumber and Mint (Kheere Ka Raita)
 Categories: Indian, Side dish
      Yield: 6 servings
 
  2 2/3 c  Plain yogurt                        1 ea Cucumber peeled and grated
      2 T  Finely chopped fresh mint         1/2 t  Roasted cumin seeds
    1/4 t  Cayenne pepper                      1 t  Salt
    1/4 t  Black pepper                   
 
  Put  the  yogurt  in a bowl.   Beat lightly with a fork or  whisk  until
  smooth and creamy.   Add all the other ingredients and mix.   Cover  and
  refrigerate until ready to eat.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Shrimp in Indian Sauce
 Categories: Indian, Main dish, Fish
      Yield: 4 servings
 
  1 1/2 lb Raw shrimp                          2 T  Butter
    1/2 c  Finely chopped onion              1/4 t  Dried red pepper
    1/2 t  Ground cumin                        1 ea Juice of a lime
      1 c  Sour cream                        1/2 c  Plain yoghurt
    1/4 c  Chopped fresh coriander             1 x  Salt & pepper to taste
 
  Shell and devain the shrimp.  Rinse well and pat dry.  Set Aside. Heat the
  butter in a skillet and add the onion.   Add the chili.   Cook briefly and
  add the shrimp,  salt and pepper to taste.   Cook,  stirring often, about
  three minutes.   Add the cardamom and cumin and stir.  Add the lime juice,
  sour cream,  and yoghurt.   Bring gently  to  a  boil stirring. Sprinkle
  with coriander and serve hot with saffron rice.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Gujerati-style cabbage with carrots (Sambhara)
 Categories: Indian, Side dish
      Yield: 4 servings
 
    1/2 lb Cabbage                           1/2 lb Carrots
    1/2 ea Fresh hot green chili           2 2/3 T  Vegetable oil
      1 pn Asafetida                         2/3 T  Whole black mustard seed
      1 ea Hot dried red chili             13/16 t  Salt
    1/3 t  Sugar                           2 2/3 T  Chopped fresh coriander
    2/3 t  Lemon juice                    
 
  Core  the cabbage and cut it into fine,  long shreds.   Peel the carrots
  and grate them coarsely.  Cut the green chili into thin, long strips. Heat
  the  oil in a wide,  casserole-type pot over a medium-high  flame. When
  hot,  put in the asafetida.   A second later,  put in the  mustard seeds.
  As soon as the mustard seeds begin to pop, put in the dried red chili. Stir
  once.  The chili should turn dark red in seconds.  Now put in the cabbage,
  carrots and green chili.   Turn the heat down to medium and stir the
  vegetables around for half a minute.   Add the salt,  sugar and green
  coriander.   Stir and cook for another 5 minutes or until  the vegetables
  are  just done and retain some of their crispness.   Ad  the lemon juice.
  Stir to mix.   (Remove the whole red chili before serving to those
  unfamiliar with Indian foods.)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Spicy Green Beans (Masaledar sem)
 Categories: Indian, Side dish
      Yield: 6 servings
 
  1 1/2 lb Fresh green beans                   1 ea In cube peeled chopped ginge
     10 ea Whole cloves garlic             1 1/2 c  Water
      5 T  Vegetable oil                       2 t  Whole cumin seeds
      1 ea Dried hot red chili                 2 t  Ground coriander
  1 1/4 t  Salt                                3 T  Lemon juice
      1 t  Ground roasted cumin           
 
  Trim  the green beans and cut them crosswise at 1/4 in  intervals.   Put
  the  ginger and garlic into the container of an electric blender or food
  processor.  Add 1/3 of the water and blend until fairly smooth. Heat the
  oil in a wide,  heavy saucepan over a medium flame.   When hot, put in the
  cumin seeds.   Five seconds later,  put in the crushed chili. As soon as it
  darkens,  pour in the ginger-garlic paste.   Stir and cook for about a
  minute.   Put in the coriander.   Stir a few times.  Now put in the chopped
  tomatoes.   Stir and cook for about 2 minutes, mashing up the tomato pieces
  with the back of a slotted spoon as you do so.  Put in the beans, salt and
  the remaining water.  Bring to simmer.  Cover, turn heat to low and cook
  for about 8-10 minutes or until  the  beans  are tender. Remove the cover.
  Add the lemon juice,  roasted cumin, and a generous amount of freshly
  ground pepper.   Turn heat up and boil  away all of the liquid, stirring
  the beans gently as you do so.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Rogan Josh
 Categories: Indian, Main dish
      Yield: 6 servings
 
      2 ea 1" cubes of ginger chopped          8 ea Cloves of garlic
  1 1/2 c  Beef broth                         10 T  Vegetable oil
      2 lb Lamb or beef stew meat             10 ea Whole black cardamoms
      2 ea Bay leaves                          6 ea Whole cloves
     10 ea Whole peppercorns                   1 ea 1" stick cinnamon
      2 ea Medium onions                       1 t  Ground coriander
      2 t  Ground black cumin                  4 t  Red paprika
    1/2 t  Cayenne pepper                  1 1/4 t  Salt
      6 T  Plain yogurt                      1/4 t  Garam masala
      1 x  Black pepper                   
 
  Put the ginger,  garlic, and 4 tablespoons water in blender.  Blend well
  until you have a smooth paste. Heat the oil in a wok to medium high heat.
  Brown the meat  cubes  in several batches and set to one side. Put the
  cardamom,  bay  leaves, cloves, peppercorns, and cinnamon into the same hot
  oil.  Stir once and wait until the cloves swell and the bay leaves begin to
  take on  color. Now put in the onions. Stir and fry for about 5 minutes or
  until  the onions turn a medium brown color. Put in the ginger garlic paste
  and stir for 30 seconds. Add the fried meat cubes and juices. Stir for 30
  seconds.   Now put in 1/6 of the yoghurt.   Stir and fry for 30 seconds or
  until  the  yoghurt is well  blended.   Add  the  remaining yoghurt, a
  tablespoon at a time,  in the same way.   Stir and fry  for another 3-4
  minutes. Now add the rest of the broth (a little more for beef than lamb).
  Bring the contents of the pot to a boil, scraping in all browned spices on
  the sides and bottom of the pot. Cover, turn heat to low and simmer for
  about an hour if lamb and two if beef.  Every 10 minutes or so, give the
  meat a good stir.   When the meat is tender,  take off the lid, turn the
  heat  up to medium and boil away some of the liquid.   You should end up
  with a tender meat in a thick,  reddish brown sauce.   All the fat  that
  collects  in  the pot may be spooned off the top.   Sprinkle  the  garam
  masala and black pepper over the meat before you serve and mix them in.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Shahi Korma
 Categories: Indian, Main dish
      Yield: 6 servings
 
      8 ea Cloves garlic                       1 ea 1" cube of fresh ginger
      5 T  Blanched slivered almonds           1 c  Water or beef broth
      7 T  Vegetable oil                       2 lb Boned lamb or beef (1" cubes
     10 ea Whole cardamom pods                 6 ea Whole cloves
      1 ea 1" stick of cinnamon                2 ea Medium onions chopped
      1 t  Ground coriander                    2 t  Black cumin ground
    1/2 t  Cayenne pepper                  1 1/4 t  Salt
  1 1/4 c  Heavy cream                       1/4 t  Garam masala
 
  Put the garlic,  ginger,  almonds,  and 6 tablespoons water in a blender
  and blend until you have a paste. Heat the oil in a wide, heavy, preferable
  non-stick pot or wok over a medium-high heat. When hot. put in just enough
  meat pieces so they lie, uncrowded in a single layer. Brown the meat pieces
  on all sides, then remove them with a slotted spoon and put them in a bowl.
  Brown all the meat this way. Put the cardamom, cloves, and cinnamon into
  the hot oil.  Within seconds the cloves will expand. Now put in the onions.
  Stir and fry the onions until they turn a brownish color. Turn the heat
  down to medium.  Put in the paste from the blender as well as the
  coriander, cumin, and cayenne. Stir and fry this mixture for 3-4 minutes or
  until it too  has  browned somewhat. Now put in the meat cubes as well as
  any liquid that might have accumulated in the meat bowl, the salt, the
  cream, and rest of the water or broth (a bit more for beef). Bring to a
  boil.   Cover,  turn heat to low and simmer lamb for 1 hour and beef for 2
  hours.   Stir frequently during this cooking period. Skim off any fat that
  floats to the top. Sprinkle in the garam masala and mix.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Basmati Chaaval
 Categories: Indian, Side dish
      Yield: 6 servings
 
      2 c  Basmati rice                      3/4 t  Salt
      1 T  Unsalted butter                 2 2/3 c  Water
 
  Pick the rice over and put in a bowl.  Wash in several changes of water.
  Drain.   Pour 3 times the water you have rice over the rice and let soak
  for 30 minutes hour.  Drain thoroughly. Combine the rice, salt, butter and
  the water in a pot.  Bring to a boil. Cover with a tight fitting lid, turn
  heat to very low and cook for  20 minutes. Lift the lid, mix gently but
  quickly with a fork and  cover again. Cook for 5-10 minutes until tender.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Kashmiri Rogan Josh
 Categories: Indian, Main dish
      Yield: 6 servings
 
      1 T  Whole fennel seeds              3 1/4 c  Plain yoghurt
      6 T  Vegetable oil                       1 ea 3/4" stick of cinnamon
    1/2 t  Whole cloves                    2 1/2 t  Salt
      1 pn Asafetida                           3 lb Cubed lamb
      4 t  Paprika                           1/2 t  Cayenne pepper
  1 1/2 t  Dried ginger                    3 2/3 c  Water or beef broth
    1/4 t  Garam masala                   
 
  Grind  the fennel seeds until find.   Put the yoghurt in a bowl and beat it
  with a fork until smooth and creamy. Heat the oil in a large pot over a
  high flame.   When hot,  put in  the cinnamon and cloves. A second later,
  put in the ground asafetida.   A second after that, put in all the meat and
  the salt.   Stir the meat an cook, still on a high flame for about 5
  minutes.  Now put in the paprika and cayenne and give the meat a good stir.
  Slowly add the yoghurt,  a small amount at a time, stirring the meat
  vigorously as you do so.  Add all the yoghurt this way. Keep cooking on
  high heat until all  liquid has boiled away and the meat pieces have
  browned  slightly.   Add  the fennel and ginger. Give the meat some more
  good stirs.  Now put in the water or broth, cover so as to leave the lid
  very slightly  ajar,  and cook on medium heat for 30 minutes. Cover
  completely and cook on  low heat for another 45 minutes or until meat is
  tinder.   Stir a few  times as the meat cooks, making sure that there is
  always some liquid in the pot. Remove the lid and add the garam masala. You
  should  have  a  thick, reddish brown sauce. If it is too thin, boil away
  some of the liquid.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Garam Masala
 Categories: Indian
      Yield: 6 servings
 
      1 t  Black cumin                         1 t  Whole cloves
      1 t  Black peppercorns                 1/4 ea Average-sized nutmeg
 
  Place  all ingredients in a clean electric coffee grinder.   Grind until
  fine.   Store in a small jar with a tight-fitting lid.   Keep away  from
  heat and sunlight. This is a spice combo used in many Indian recipes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Crab Dip
 Categories: Appetizers, Seafood
      Yield: 8 servings
 
      1 lb Crabmeat                          1/2 c  Mayonnaise or salad dressing
      1 x  Garlic salt, to taste               2 T  Onion, grated
      2 t  Prepared Mustard                    2 t  Powdered Sugar
    2/3 c  White Wine                     
 
  Mix together all ingredients except Crabmeat. Heat slowly. Add Crabmeat.
  Serve warm with crackers.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cream of Broccoli Soup
 Categories: Soups, Vegetables
      Yield: 10 servings
 
      1 ea Bunch of Broccoli                 1/4 c  Butter
      2 ea Onions                              2 c  Chopped Celery
      1 ea Garlic Clove                      1/2 c  Flour
      4 c  Milk                                4 c  Chicken Broth
    1/2 t  Marjoram                          1/2 t  Thyme
      1 x  Salt and Pepper                     1 x  Almond Slivers
      1 x  Chopped Tomato                 
 
  Trim broccoli and cut into one-half inch thick slices. Steam in salted
  water until tender. In large sauce pan, melt butter and saute onions,
  celery and garlic until brown. Stir flour gradually into butter mixture.
  Add milk slowly, then add chicken broth and herbs. Stir over low heat until
  soup thickens and boils. Add broccoli, salt and pepper. Serve hot. Top with
  almond slivers or chopped tomato, if desired.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cucumber Salad
 Categories: Salads
      Yield: 6 servings
 
      1 pk Lime gelatin (3 oz.)                1 c  Hot water
      1 c  Cucumber, scrubbed & grated       1/2 c  Onion, grated
      1 c  Sour cream                          1 c  Cottage cheese
      1 c  Mayonnaise                     
 
  Dissolve gelatin in hot water. Let cool. Add cucumber and onion to gelatin.
  Fold in sour cream, cottage cheese, and mayonnaise. Pour into 6 cup mold
  and refrigerate at least four hours before serving.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Baltimore Peach Cake
 Categories: Cakes, Desserts, Fruits
      Yield: 6 servings
 
      1 T  Butter, softened                    1 c  Sugar
  2 1/2 c  Flour                               3 t  Baking Powder
  1 1/2 c  Milk                              3/4 c  Sugar, mixed with...
      2 t  Cinnamon                            5 ea Large Peaches, peeled/sliced
      2 T  Butter, melted                 
 
  Preheat oven to 350. With electric mixer, blend first five ingredients.
  Spread in greased and floured 15x10" jelly roll pan, or 13x9" plus one 8"
  cake pan. Sprinkle half of cinnamon/sugar mixture lightly over dough base.
  Arrange peach slices by rows on top of base. Sprinkle with remainder of
  cinnamon/sugar mixture and drizzle melter butter over all. Bake for 25-30
  minutes. (For thicker dough, omit 8" cake pan -- use 13x9" pan only.)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: OYSTER PATE
 Categories: Cajun, Appetizers
      Yield: 6 servings
 
      1 qt Oysters (retain liquid)           1/4 t  Garlic powder
      1 t  Louisiana hot sauce               1/2 t  Onion powder
      1 T  Lea & Perrins Worcestershire        1 x  Water (enough to cover oyste
      1 x  Salt, to taste                 
 
  Cook oysters in their own juice with all above ingredients.  In food
  processor, put olives (stuffed with pimentos), oysters (drained), bacon
  (and a little bacon drippings), shake of garlic and onion powders, shake of
  chili powder, and sweet relish.  Pulverize well in food processor.  Chill
  and serve on crackers. Justin Wilson's "Gourmet and Gourmand Cookbook"
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: CRAWFISH OR SHRIMP COCKTAIL
 Categories: Cajun, Appetizers
      Yield: 6 servings
 
    1/2 c  Heinz chili sauce                 1/2 c  Catsup
    1/2 c  Horseradish                         1 T  Lea & Perrins Worcestershire
    1/2 t  Salt                                1 T  Lemon or lime juice
    1/2 c  Parsley, chopped fine               1 x  Louisiana hot sauce
      1 x  Boiled crawfish or shrimp      
 
  Combine all ingredients to make sauce.  Pour over crawfish or shrimp, or
  dip the crawfish or shrimp in the sauce. Justin Wilson's "Gourmet and
  Gourmand Cookbook"
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Devilish Eggs
 Categories: Cajun, Appetizers
      Yield: 8 servings
 
      6 ea Hard boiled eggs                    2 T  Mayonnaise
      2 T  Poupon mustard                      1 T  Louisiana hot sauce
      1 T  Pimentos, mashed                    3 T  Dill relish
      1 x  Salt, to taste                 
 
  Cut the eggs in half.  Remove yolk from white and set white aside.  Mash
  yolks with a fork and add the mayonnaise and the rest of the ingredients.
  Spoon mixture back into egg whites and serve on a bed of lettuce.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Sadie's Shrimp Salad
 Categories: Cajun, Salads
      Yield: 30 servings
 
      2 lb Macaroni, cooked                    4 lb Shrimp, boiled and peeled
     24 ea Eggs, hard boiled, chopped          2 c  Onion, finely chopped
      1 c  Celery, finely chopped              2 c  Black olives, finely chopped
      2 c  Dill pickles, chopped          
 
  See Sadie's Shrimp Salad Dressing for directions
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Sadie's Shrimp Salad Dressing
 Categories: Cajun, Salads
      Yield: 30 servings
 
      1 qt Mayonnaise                        1/2 c  Olive oil
      2 T  Louisiana hot sauce                 2 T  Lemon juice
      1 T  Lea & Perrins Worcestershire        1 T  Mustard
      2 T  Ketchup                        
 
  Cook macaroni, drain, and cool.  In a large bowl, mix macaroni, shrimp,
  eggs, onions, celery, olives, and pickles and toss well. Make dressing out
  of mayonnaise, olive oil, hot sauce, lemon juice Worcestershire sauce, and
  mustard, and ketchup.  Pour over other ingredients and mix well.
  Refrigerate 1 hour before serving. You may have to make more dressing if
  the salad takes it up. Serves 30 people for a real picnic or party. "it's
  good!  I garontee!  And Sadie is my mother-in-law." From Justin Wilson's
  Outdoor Cooking With Inside Help
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Artichoke Salad
 Categories: Cajun, Salads
      Yield: 10 servings
 
      4 ea Fresh artichoke hearts              1 T  Wine vinegar
      2 cn Artichoke hearts, quartered         1 t  Louisiana hot sauce
      1 ea Small garlic clove                  2 t  Salt
      1 t  Lea & Perrins                       3 T  Olive oil
      1 T  Lemon juice                    
 
  In a wooden salad bowl, mash garlic and salt with a strong fork. Add fresh
  artichoke hearts, and mash with the garlic and salt. Add olive oil, stir,
  add lemon juice, stir, add wine vinegar, stir, stir, add hot sauce, stir,
  add Lea & Perrins Worcestershire sauce, Mix well. Put canned artichoke
  hearts in dressing and let marinate for 1 hour, then eat as is or serve on
  a bed of greens. From Justin Wilson's "Outdoor Cooking With Inside Help."
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Picnic Potatoe Salad
 Categories: Cajun, Salads
      Yield: 24 servings
 
     10 lb Potatoes                            1 c  Celery, finely chopped
      8 ea Eggs, hard-boiled                   1 c  Fresh parsley,finely chopped
      2 c  Dill relish                     1 1/2 pt Mayonnaise
      1 c  Sweet relish                      1/2 c  Yellow mustard
      2 c  Salad olives, chopped               1 x  Salt, to taste
      2 c  Onions, finely chopped              1 x  Louisiana hot sauce
 
  Boil potatoes in their jackets.  Let cool, then peel and chop into large
  chunks.  Mix mayonnaise, yellow mustard, Louisiana hot sauce, and salt
  together.  Add potatoes, along with the rest of the ingredients, and mix
  well.  You can make this the day before and refrigerate it overnight. You
  may need to put a little more dressing on it if it is a little dry. "Serves
  8 Cajuns or 24 other peoples for a good picnic." From Justin Wilson's
  "Outdoor Cooking With Inside Help"
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Mos' Nilly Guacamole
 Categories: Cajun, Salads
      Yield: 10 servings
 
      1 ea Large avocado                       2 t  Lea & Perrins
      1 ea Clove garlic                        1 T  Salt
      4 oz Feta cheese                         2 T  Olive oil
      1 T  Poupon or creole mustard            1 T  Lemon juice
      2 T  Wine vinegar                      3/4 c  Chopped parsley or cilantro
      2 t  Louisiana hot sauce                 1 c  Chopped tomatoes
      1 x  Lettuce, as bed for serving    
 
  Mash garlic with salt to make a gritty paste, Add avocado and mash some
  more.  Pour lemon juice over avocado so that it will keep its color. Stir
  well.  Add olive oil, add Louisiana hot sauce, stir, add Lea & Perrins
  Worcestershire sauce, stir, and add wine vinegar. Stir. Add Mustard. Stir.
  Crumble a good quantity of feta cheese in the dressing. Add chopped
  tomatoes and parsley. Stir well and serve over lettuce. This is also good
  for dipping. Makes about 3 cups. From Justin Wilson's "Outdoor Cooking With
  Inside Help"
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cole Slaw
 Categories: Cajun, Salads
      Yield: 10 servings
 
      5 T  Mayonnaise, (heaping)               1 t  Louisiana hot sauce
      2 T  Yellow mustard (heaping)            2 T  Ketchup
      2 T  Olive oil                           1 T  Wine vinegar
      1 t  Garlic salt                         1 T  Lea & Perrins
      1 ea Juice of mediums size lemon         3 t  Salt (to taste)
      4 ea Bell peppers, sliced                2 ea Onions, medium, shredded
      1 ea Large cabbage, shredded        
 
  Put mayonnaise and mustard in a bowl large enough to hold complete mixture,
  but shaped so that the mixture can be beaten with a fork. Beat mayonnaise
  and mustard until combined.  Add olive oil slowly, beating all the time.
  Beat until mixture has returned to the thickness of original mayonnaise.
  Add Louisiana hot sauce, continuing to beat. Add ketchup and keep beating.
  Add salt and garlic salt, beating all the time.  Add wine vinegar (this
  will thin the sauce down).  Beat this thoroughly, adding the lemon juice as
  you do so.  Taste for salt and pepper. Place shredded cabbage, peppers, and
  onions in a large salad bowl. pour sauce over and toss well. This should be
  done about an hour before serving. Tastes even better the next day. From
  Justin Wilson's "Outdoor Cooking With Inside Help"
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: No-Name-Yet Salad
 Categories: Cajun, Salads
      Yield: 10 servings
 
      1 ea 16 oz can peeled tomatoes         1/2 c  Chopped onion
    1/2 t  Celery seed                         4 ea Eggs, hard boiled
      2 T  Juice from peeled tomatoes          1 ea 6 1/2 oz can tuna, mashed
      2 T  Dill relish                         2 T  Mayonnaise (heaping)
      1 T  Lea & Perrins                       2 t  Poupon or creole mustard
    1/4 t  Garlic powder                       1 T  Olive oil
      1 x  Salt, to taste                      2 t  Louisiana hot sauce
      2 t  Wine vinegar                   
 
  Chop tomatoes, Mix the 1/2 cup onion, 1/2 tsp celery seed, 4 chopped hard
  boiled eggs, 2 Tbs juice from drained tomatoes, and 2 Tbs dill relish. Add
  sauce (directions follow).  If it is too soupy, add some crushed saltine
  crackers. SAUCE: Beat mayonnaise and mustard really well, adding olive oil.
  Every time you add something, beat.  Add all ingredients, beat the hell out
  of them.  Add to salad. From Justin Wilson's "Outdoor Cooking With Inside
  Help"
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Crawfish and Egg Salad
 Categories: Cajun, Salads
      Yield: 8 servings
 
      3 ea Eggs, hard boiled                   1 T  Durkee's famous sauce
      1 lb Chopped crawfish or shrimp          2 T  Mayonnaise
      1 x  Salt, if needed                     2 T  Dill pickles, finely chopped
      1 t  Red cayenne pepper                  1 t  Poupon mustard
 
  To cook crawfish: In a saucepan bring 2 quarts water to boil with 2 tsp
  salt and 1/2 tsp of red pepper. Add peeled crawfish tails to water. Bring
  to boil and remove from heat immediately.  Drain and cool. Chop hard-boiled
  eggs.  Chop crawfish and mix with eggs.  Add pickles. Mix mustard,
  Durkee's, and mayonnaise and add to egg mixture. If needed, add more pepper
  and salt. From Justin Wilson's "Outdoor Cooking With Inside Help"
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Justin's Tuna Salad
 Categories: Cajun, Salads
      Yield: 8 servings
 
      3 ea Eggs, hard-boiled, chopped          2 T  Mayonnaise
      2 T  Dill relish (heaping)               1 t  Louisiana hot sauce
      2 t  Poupon mustard                      1 ea 6 1/2 oz can tuna, drained
 
  Combine eggs and dill relish.  Add the rest of the ingredients, except
  tuna, and mix really well.  Then add tuna.  If the mixture is dry, add some
  more mayonnaise. This is fine for a sandwich. "Sneak a little on crackers
  before dinner.  GOOD! From Justin Wilson's "Outdoor Cooking With Inside
  Help"
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Tuna and Avocado Salad
 Categories: Cajun, Salads
      Yield: 4 servings
 
      2 ea Large hard-boiled eggs              2 t  Louisiana hot sauce
      1 c  Avocado, mashed                   1/2 c  Onion, chopped
      1 ea 6 1/2 oz can tuna (in water)        2 T  Mayonnaise (maybe 3 Tbs)
      2 T  Dill relish                         1 x  Fresh lemon juice
      1 x  Salt to taste                  
 
  Peel eggs and mash real well with a regular dinner fork (more or less mince
  them).  Peel avocado and squeeze 1/2 lemon on it to keep from discoloring.
  Then mash real well with fork. Mix these two ingredients real well. Drain
  water from tuna and mix with onions, eggs, avocado, dill pickles or relish,
  salt, Louisiana hot sauce, and mayonnaise.  Serve over lettuce.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Catfish and Crawfish Mold
 Categories: Cajun, Salads
      Yield: 8 servings
 
      1 c  Chopped parsley                     1 c  Cream cheese
    1/2 c  Dry white wine                      1 x  Salt, to taste
      1 T  Lemon juice                         1 lb Catfish meat, cooked
      1 t  Louisiana hot sauce                 1 lb Crawfish meat, cooked
      1 T  Lea & Perrins                  
 
  Chop catfish and crawfish in food processor.  Add wine, parsley, lemon
  juice, and salt.  Mix real well.   Add hot sauce and Lea & Perrins
  Worcestershire sauce.  Mix well.  Add cream cheese. Mix well. Refrigerate
  overnight in a mold.  Serve with crackers or on a bed of lettuce. You can
  use shrimp of crawfish aren't available. From Justin Wilson's "Outdoor
  Cooking With Inside Help"
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Remoulade sauce
 Categories: Cajun, Sauces
      Yield: 10 servings
 
      1 pt Mayonnaise                          1 c  Ketchup
      1 ea 10 oz bottle Durkee's sauce         2 T  Wine vinegar
      2 T  Lea & Perrins                     1/4 c  Olive oil
      1 c  Creole or poupon mustard            2 t  Louisiana hot sauce
    1/2 c  Prepared horseradish                1 x  Salt if needed
 
  Mix mayonnaise and Durkee's Famous Sauce.  Pour in olive oil gradually.
  Beat as if you are making mayonnaise.  Add creole or poupon mustard, beat
  some more.  Add horseradish, ketchup, wine vinegar, Lea & Perrins, and
  louisiana hot sauce, beating after each ingredient. Pour over shrimp on
  salad or use as a sandwich sauce. "Some of my friends say they even like
  this over some desserts, but I don't believe then, no." From Justin
  Wilson's "Outdoor cooking With Inside Help"
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Lisa's Tartar Sauce.
 Categories: Cajun, Sauces
      Yield: 10 servings
 
      4 c  Mayonnaise                          1 c  Parsley, chopped fine
      1 c  Sweet relish,chopped&drained        1 x  Dash, Lea & Perrins
      1 c  Chow chow (sour)drained             1 x  Bunch green onions, chopped
      1 x  Louisiana hot sauce (dash)          1 ea Medium onion, chopped fine
 
  Mix all ingredients well and refrigerate ovedrnight for best flavour. This
  can be used on all seafood.  Tastes good also, to. Sauce can be stored in
  the refrigerator for some time. Justin Wilsons "Outdoor cooking With Inside
  Help"
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Justin Wilson's Hush Puppies
 Categories: Cajun, Breads
      Yield: 48 servings
 
      2 c  Cornmeal                            1 x  Ground cayenne pepper
      1 c  Plain flour                         2 ea Eggs, beaten
      1 t  Baking powder                       1 c  Buttermilk
      1 t  Salt                                1 c  Green onion, finely chopped
    1/2 t  Soda                                2 T  Bacon drippings, hot
    1/2 c  Parsley, finely chopped           1/2 t  Garlic powder (to taste)
      1 x  Deep fat for frying            
 
  Combine all dry ingredients.  Add eggs, buttermilk, onions, and oil or
  bacon drippings.  Mix well.  Drop in deep hot fat by spoonfuls and brown on
  all sides. Now, I said above that this makes 48, I've never counted, so I
  don't know for sure.  But it sure does make a bunch.  The main reason why I
  said 48 is because the program, MenuMaster, won't let you past that field
  unless you tell it something. Justin Wilson says, "Hush puppy is an old
  Southern term that originated after the Civil War. People didn't have
  enough for themselves to eat let alone feed their dogs, so when the old
  hounds started barking from hunger, they would throw pieces of fried corn
  bread to them, yelling, 'Shut up, dog!  Hush puppy!"
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Dehydrator Barbecue Sauce
 Categories: Cajun, Sauces
      Yield: 8 servings
 
      1 c  Onions, dehydrated                  1 c  Ketchup
    1/4 c  Sweet peppers, dehydrated           2 T  Louisiana hot sauce
    1/4 c  Parsley, dried                      1 T  Salt
    1/2 c  Honey                             1/2 t  Mint, dried
      1 T  Lemon juice                         1 c  Dry white wine
      3 T  Lea & Perrins                       3 T  Vinegar
      1 T  Liquid smoke                        1 c  Water
 
  Put all the dried ingredients in a pot and add water.  Let it set a little
  while.  Add the wine and the rest of the ingredients. Cover and cook for
  several hours.  "I use a food dehydrator to preserve vegetables when they
  are in season, then I store them and use them when I need them." From
  Justin Wilson's "Outdoor Cooking With Inside Help"
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Barbecue Sauce au Justin
 Categories: Cajun, Sauces
      Yield: 1 servings
 
      2 c  Onion, chopped                    1/2 c  Wine vinegar
    1/2 c  Bell pepper, chopped                4 t  Salt
    1/2 c  Olive oil                         1/4 c  Louisiana hot sauce
      2 T  Garlic, chopped                 1 1/2 c  Dry red wine
      2 c  Ketchup                           1/2 t  Celery seed
      2 T  Parsley, dried                      1 c  Steak sauce
      2 T  Lemon juice                    
 
  Saute onions and bell pepper in olive oil.  Add garlic, wine and the rest
  of the ingredients.  Bring to a boil.  Cover, then cook over a low fire for
  at least 2 hours.  Use on finished barbecue, NOT AS A BASTING SAUCE. This
  is garontee to warm the belly. From Justin Wilson's "Outdoor Cooking With
  Inside Help"
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Doris's Pralines
 Categories: Cajun, Candies
      Yield: 12 servings
 
      4 c  Sugar                               5 c  Pecans
      4 T  Karo syrup                          1 T  Butter
      1 cn Condensed milk                      1 t  Vanilla
      1 cn Water                          
 
  Mix all ingredients except butter, vanilla, and pecans. Cook on low fire
  until the mixture forms a soft ball in cold water. Remove from fire. Add
  butter, vanilla, and pecans, and beat until the mixture holds its shape.
  Spoon onto buttered wax paper (Add old newspaper under your wax paper.) If
  candy gets hard before all is spooned out, add a little water, and heat
  over.  Or you can let it stand on low heat while spooning out. If you have
  never tasted freshly made pralines, made from fresh Louisiana pecans, you
  have just never really lived. Justin Wilson says, "Doris is the much better
  half (wife) of my good friend Gordon Martin, the sheriff of St. James
  Parish.  Every Christmas Eve we go by to see them after watching the
  bonfires that are burned on the levees along the Mississippi River to light
  the way for Papa Noel (Santa Claus).
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: All Purpose Marinade
 Categories: Cajun, Sauces
      Yield: 6 servings
 
      3 c  Dry white wine                    1/2 t  Cayenne pepper
      1 t  Onion powder                      1/2 c  Soy sauce
    1/2 t  Garlic powder                  
 
  Mix all ingredients together.  Marinate the meat (beef, pork, chicken, or
  game) for 3 to 6 hours, then use the marinade as a basting sauce as the
  meat cooks on the grill. From Justin Wilson's "Outdoor Cooking With Inside
  Help"
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Fish Marinade
 Categories: Cajun, Sauces
      Yield: 6 servings
 
      2 c  Chablis wine                        2 T  Lemon juice
      2 t  Salt                                2 T  Creole mustard
    1/2 t  Ground cayenne pepper          
 
  Mix all ingredients together and stir well.  Use as a marinade, Then as a
  basting sauce when you cook fish. From Justin Wilson's "Outdoor Cooking
  With Inside Help"
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Comforting Barbecue Sauce
 Categories: Cajun, Sauces
      Yield: 25 servings
 
      4 c  Onions, chopped                     1 c  Celery, chopped
      1 c  Bell pepper, chopped                1 c  Fresh parsley, chopped
      1 c  Peanut cooking oil                  2 T  Garlic, chopped
      3 c  Steak sauce                       1/2 c  Louisiana hot sauce
      3 c  Ketchup                             3 t  Salt
      1 c  Southern Comfort Liquor        
 
  In a large skillet, saute onions, celery, bell pepper and parsley in peanut
  oil until onions are clear or tender.  Add garlic and cook a little longer.
  Add steak sauce, hot sauce, and ketchup. Salt to taste. Add Southern
  Comfort.  Bring to a boil.  Lower heat and cover. Cook for 2 to 3 hours.
  This sauce can be stored in the refrigerator for several weeks. Makes 3
  quarts to 1 gallon. Justin says, "This is not to drink, no. It's to use as
  a bubba-que sauce, but it also, too, is mighty fine for soppin." From
  Justin Wilson's "Outdoor Cooking With Inside Help"
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Hot Cajun Mustard
 Categories: Sauces, Cajun, Spreads
      Yield: 12 servings
 
      3 t  Dijon mustard                       3 t  Flour plain white
      3 t  Mustard powder                      1 t  Horseradish grated
    1/2 t  Pepper white                        1 t  Sugar caster
    1/4 t  Salt                                5 oz Water hot
 
  Combine all ingredients EXCEPT water and mix well. Then add the water, mix
  well and simmer for 2 minutes. Remove from heat and allow to cool to room
  temperature. Transfer to an air-tight jar and store sealed, in the
  refrigerator. Serve with Steak and hamburgers
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Red Pepper Salsa
 Categories: Sauces, Spreads
      Yield: 12 servings
 
    3/4 c  Pepper red bell chopped fine    1 1/2 c  Tomatoes seeded, chopped
      2 T  Onion minced                        2 T  Oil, olive
    1/2 t  Sambal oelek,or to taste       
 
  Combine all ingredients and mix well. Makes about 2 cups Store for short
  periods in the refrigerator.
  
  Serve with chicken, beef, or blue corn tortilla chips.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Soy Vinaigrette
 Categories: Sauces, Spreads
      Yield: 12 servings
 
      1 T  Vinegar rice wine                   2 t  Soy sauce
      1 t  Mustard Dijon                       2 T  Oil, olive
      1 t  Oil, sesame                    
 
  In a small bowl, whisk together vinegar, soy sauce and mustard. Whisk in
  the olive, and sesame oils to blend well. Makes about 1/4 cup
  
  Serve on most salads, vegetable chunks, and heartier dishes with meats or
  cheese.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Ginger Vinaigrette
 Categories: Sauces, Spreads
      Yield: 12 servings
 
      1 T  Gingerroot fresh minced             2 T  Shallot minced
      1 T  Vinegar rice wine                   2 T  Lime juice
      2 t  Soy sauce                         1/4 c  Oil, olive
    1/2 t  Oil, sesame                         1 x  Pepper black to taste
 
  Combine all ingredients and whisk to blend well. Makes about 1/2 cup. Store
  in refrigerator for a short period.
  
  Serve with hearty salads, fish, beef, or vegetable chunks.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Spicy Peanut Vinaigrette
 Categories: Sauces, Spreads
      Yield: 12 servings
 
      3 T  Vinegar rice wine                   2 t  Soy sauce
      2 t  Oil, hot sesame (chili)           1/4 c  Oil, peanut
    1/4 t  Sauce hot pepper                  1/4 c  Peanuts roasted,unsalted
 
  Chop the peanuts. Combine vinegar and soy sauce. Whisk in the hot sesame
  oil, peanut oil, and hot pepper sauce then stir in the chopped peanuts.
  Makes about 1/2 cup.
  
  Serve over green salads, and grilled pork.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cilantro-Miso Sauce
 Categories: Sauces, Spreads
      Yield: 12 servings
 
    1/2 c  Cilantro leaves                     1 x  Lime--juice of
      3 T  Miso, light colored                 1 T  Oil, olive
    1/4 t  Pepper black                        1 T  Mirin
 
  Chop cilantro in a processor until well chopped. Add the lime juice, miso,
  olive oil, pepper and mirin. Process until smooth. Scrape down the sides as
  required. Makes about 1/2 cup. Will keep a short period if refrigerated.
  
  Serve with grilled beef, pork or fish; also over hearty salads.
  
  Substitute:Fresh coriander leaves for cilantro. Japanese soybean paste for
  Miso. Sweet rice wine for Mirin.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Creamy Miso Dressing
 Categories: Sauces, Spreads
      Yield: 12 servings
 
    1/4 c  Mayonnaise                          2 T  Miso, light colored
      1 T  Lemon juice                         1 T  Onion minced
 
  Combine all ingredients and whisk to blend well. Makes about 1/3 cup.
  
  Serve with chef or chunky chicken salads.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Wasabi-Ginger Butter
 Categories: Sauces, Spreads
      Yield: 8 servings
 
      1 T  Wasabi powder                   1 1/2 t  Water
      1 ea Gingerroot section, minced        1/4 c  Butter unsalted, room temp.
      1 T  Lemon juice                         1 t  Salt Kosher
 
  Mix water and wasabi powder then let stand for 5 minutes. Chop the
  gingerroot then add the butter and process until creamy. Add the wasabi
  paste, lemon juice, and salt then process until smooth. Scrape all the
  mixture onto a sheet of waxed paper then shape into a small log about 2
  inches long. Refrigerate until firm. To serve, cut into 1/4 inch sections
  and melt over hot fish or beef. Will keep several days if refrigerated.
  Makes about 1/4 cup.....enough for 8 servings.
  
  Serve over grilled fish or beef. Green color is particularly attractive on
  salmon.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Curried Mayonnaise
 Categories: Sauces, Spreads
      Yield: 12 servings
 
      1 c  Mayonnaise                          1 T  Curry paste, red
      2 t  Lime juice                        1/4 t  Saffron threads
    1/4 t  Water                          
 
  Mix saffron threads and water into a paste. Combine all ingredients and
  process until smooth. Makes about 1 cup. Will keep short periods if
  refrigerated.
  
  Serve with ham sandwiches, tuna salad, cold turkey.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Sweet Mustard Sauce
 Categories: Sauces, Spreads
      Yield: 12 servings
 
    1/4 c  Mustard Dijon                       2 T  Vinegar rice wine
      2 T  Mirin                             1/4 c  Oil, vegetable
 
  Place mustard in a small bowl. Gradually whisk in the vinegar, then the
  mirin and finally the oil. Whisk until smooth. Makes about 2/3 cup. Will
  keep a short time if refrigerated.
  
  Serve with chicken, poached fish, grilled flank steak.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Mustard Dipping Sauce
 Categories: Sauces, Spreads
      Yield: 12 servings
 
      2 T  Soy sauce                           2 T  Sake
      1 T  Mustard Dijon                     1/4 t  Sauce hot-pepper
 
  Combine all ingredients and whisk to blend well. Makes about 1/3 cup. Will
  keep short periods if refrigerated.
  
  Serve: as a dip for meat balls or egg rolls.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Nuoc Cham (Vietnamese Hot Sauce)
 Categories: Sauces, Spreads
      Yield: 12 servings
 
      1 ea Garlic clove minced                 1 t  Lime peel minced
    1/4 t  Pepper flakes red, crushed          2 t  Lime juice
      2 T  Fish sauce                          3 T  Water
      2 t  Sugar                          
 
  Increase the amount of red pepper flakes to suit taste. Combine garlic,
  lime peel, and red pepper flakes then add lime juice, fish sauce, water,
  and sugar. Whisk until all ingredients are blended and sugar is dissolved.
  Makes about 1/3 cup. Will keep short periods if refrigerated.
  
  Serve: Used on vegetables, meats and fish by the Vietnamese.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Sesame Steak Sauce
 Categories: Sauces, Spreads
      Yield: 12 servings
 
      1 T  Sesame seeds                        3 T  Soy sauce
      1 T  Oil, sesame                         2 T  Onion green chopped
    1/4 t  Chili powder                        2 t  Vinegar rice wine
    1/2 t  Sugar                          
 
  Toast sesame seeds on a dry skillet Crush or grind the sesame seeds until
  most are powdery. Combine all ingredients and blend well. Makes about 1/3
  cup. Will keep for short periods if refrigerated.
  
  Serve: On slices of grilled flank steak or London broil.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Traditional English Mustard
 Categories: Spreads
      Yield: 12 servings
 
      1 x  Water                               1 x  Mustard powder dry
 
  Mustard loses potency if heated therefore the traditional recipe calls for
  COLD water. Mix mustard powder and cold water in proportions to make a
  smooth paste but only enough for current use. Let stand for at least 10
  minutes before serving to allow the enzymes to develop.
  
  Serve: with beef, ham, cheese and sausages.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Hot Tomato Sauce
 Categories: Sauces
      Yield: 12 servings
 
      2 T  Oil, olive                          2 t  Garlic minced
      1 t  Gingerroot fresh, minced            1 c  Onion, chopped
      1 cn Tomatoes (28oz) whole+puree         1 t  Sambal oelek
      1 t  Soy sauce                      
 
  Heat the olive oil in a large saucepan. Add the garlic and gingerroot and
  cook briefly then add the onion and cook until soft. Add the tomatoes and
  puree breaking up the tomatoes with a wooden spoon. Reduce heat and simmer
  for 15 minutes then add the sambal and soy sauce and simmer for 15 more
  minutes. Run the sauce through the coarse blade of a food mill and save
  until needed. To serve, reheat and correct seasonings to taste.
  
  Makes 2 3/4 cups. For a milder sauce, reduce the sambal. May be stored for
  brief periods if refrigerated.
  
  Serve with Cabbage Rolls, Spaghetti, Steamed Fish.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Orange Barbeque Sauce
 Categories: Sauces
      Yield: 12 servings
 
      6 oz Chili sauce (Heinz)               1/4 c  Orange juice
    1/4 c  Soy sauce                         1/4 c  Molasses
      2 T  Vinegar, Chinese black              2 T  Onion, grated
    1/2 t  Gingerroot, grated                  2 t  Sauce, hot pepper
 
  Combine all ingredients in a large saucepan. Stir to blend then bring to a
  boil and let it cool. Makes about 1 1/4 cups. Will keep for a brief period
  if refrigerated.
  
  Serve with Barbequed Ribs, roast chicken or beef.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: POOR MAN'S LASAGNE
 Categories: Italian
      Yield: 4 servings
 
      1 lb Ground chuck                             Marjoram
      1    Med onion, chopped                       Dashes Worcestershire
    1/2 md Green pepper (optional)                  Dash tobasco or cayenne
     16 cn Tomato sauce                             Splash red wine
     16 cn Tomatos, drained and                     Lots parmesan
           Smooshed                            8 oz Mushrooms, halved & sauteed
      4 cl Garlic                              4 oz Macaroni, cooked al dente
      1 md Onion, chopped (again)              6    Slices American cheese
      1    Bay leaf                                 Sprinkles chives
           Lots oregano, basil,           
 
  Contributed to the echo by: Debra Heng POOR MAN'S LASAGNE Brown beef, onion
  and green pepper; drain. Add everything but last 3 ingredients. Simmer to
  blend flavors for 1/2 hour. Add macaroni to pot and stir. Spoon into
  greased 1-1/2 quart casserole. Top with cheese. Bake at 375 until cheese is
  bubbly, about 10-15 mins. Sprinkle with chives and serve with garlic bread.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: BROILED TOMATOES
 Categories: Vegetables
      Yield: 6 servings
 
    1/4 c  Mayonnaise                               Onion
    1/4 c  Grated Parmesan or Gruyere          2 tb Minced Parsley
           Cheese                              2 lg Ripe Tomatoes, sliced into
    1/4 c  Minced Shallot or Green                  Thirds
 
  Contributed to the echo by: Michelle Bass Originally from: "Too Busy To
  Cook?", Bon Appetit BROILED TOMATOES Preheat broiler. Combine all
  ingredients except tomatoes in small bowl and blend well. Gently spread
  mixture about 1/4 inch thick on tomatoes. Broil 4 inches from heat source
  until lightly browned, about 2 ts o 3 minutes. Serve immediately.
  
  Serves 6
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: INDIAN FOOD RECIPE
 Categories: Indian, Spices
      Yield: 4 servings
 
      1    Bunch spinich                            Turmeric
      1    Oil                                      Mint
           Black mustard seeds                      Yoghurt
           Crushed red chillis                      Lemon juice
 
  Contributed to the echo by: Jonathan Kandell Indian Food Recipes Put about
  four tablespoons veg oil in pan. Heat on med. Put in black mustard seeds
  and chillis and heat until mustard seeds begin to pop. Then add spinich and
  a tiny bit of water, cover, and cook on low for a few minutes, until
  spinach is practically done.
  
  Turn off heat, and add quite a bit of mint; stir it in well. Add a cap of
  Real Lemon (c), or fresh squeezed. Add two large dollups of yogurt--about
  1/3 as much in volume as the spinach before cooking.
  
  Stir well and eat.
  
  I forgot one step: Before covering and cooking spinich, sprinkle with
  enough turmeric to make it look like dust.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: QUICK STICKY BUNS
 Categories: Breads
      Yield: 24 servings
 
----------------------------INGREDIENTS FOR BUNS----------------------------
  1 1/4 c  Milk                                1 ts Salt
    1/4 ts Butter                              2 pk Yeast
  3 1/4 c  Flour                               1    Egg
    1/4 c  Sugar                         

--------------------------INGREDIENTS FOR TOPPING--------------------------
      1 c  Brown sugar                         2 tb Corn syrup
  1 1/2 ts Cinnamon                            1 c  Walnuts
    3/4 tb Butter                         
 
  Contributed to the echo by: Barbara Zack QUICK STICKY BUNS Heat milk and
  butter to 120 to 130 degrees. Mix together 2 cups flour, sugar, salt, yeast
  and egg. Add liquid and beat medium four minutes. Stir in rest of flour.
  Cover and rise until double (30 to 45 minutes). Generously grease 24 muffin
  cups. Chop nuts. Heat all topping ingredients on low until ingredients are
  melted and combined. Divide topping between muffin cups. Stir down batter.
  Drop into muffin cups. Cover and rise until double (20 to 30 minutes).
  Preheat oven to 375 degrees. Place tins on cookie sheet and bake 12 to 15
  minutes until golden brown. Cool three minutes then invert on waxed paper.
  
  Servings: 24
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: APPLE RAISIN CREAM PIE
 Categories: Pies
      Yield: 1 servings
 
      1    Pastry for 2-crust pie        

----------------------------------FILLING----------------------------------
      8 c  Tart apple slices, 1/8"           3/4 c  Raisins
           Thick                                    Dash of salt, if desired
      1 c  Sugar                               2 ts Grated lemon rind
    1/2 c  Flour                               1 tb (rounded) butter
    1/2 ts Nutmeg                            3/4 c  Heavy cream
      1 ts Cinnamon                       
 
  Apple Raisin Cream Pie
  
  Make favorite pastry; line bottom of pie tin with one crust and set aside.
  Combine apple slices, sugar, flour, spices, raisins, salt and lemon peel;
  mix together well. Spoon filling into pastry-lined pan; dot with butter.
  Cover with top crust decorated with steam vents; seal edges. Cut a 1-in
  circle from dough in center of top crust. Bake at 400 ea 00 for 40-45
  minutes. Remove pie from oven; slowly pour cream into center hole of top
  crust. Return to oven; bake 5-10 minutes longer. Let stand 5 minutes before
  cutting. (Refrigerate any leftovers.)
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: SOUR CREAM-LEMON PIE
 Categories: Pies
      Yield: 1 servings
 
      1 c  Sugar                             1/4 c  Butter
  3 1/2 tb Cornstarch                          1 c  Cultured sour cream
      1 tb Lemon rind, grated                  1    Baked 9-in pie shell
    1/2 c  Fresh lemon juice                   1 c  Heavy whipping cream,
      3    Egg yolks, slightly beaten               Whipped
      1 c  Milk                                     Lemon twists for garnish
 
  Sour Cream-Lemon Pie Combine sugar, cornstarch, lemon rind, juice, egg
  yolks and milk in heavy saucepan; cook over medium heat until thick. Stir
  in butter and cool mixture to room temperature. Stir in sour cream and pour
  filling into pie shell. Cover with whipped cream and garnish with lemon
  twists. Store in refrigerator.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: CHEESE PINEAPPLE PIE
 Categories: Pies
      Yield: 1 servings
 
------------------------------PINEAPPLE LAYER------------------------------
    1/3 c  Sugar                               1 cn (8oz) crushed pineapple
      1 tb Cornstarch                               With juice

-----------------------------CREAM CHEESE LAYER-----------------------------
      1    (8oz) cream cheese,               1/2 c  Milk
           Softened                          1/2 ts Vanilla
    1/2 c  Sugar                               1    9-in unbaked pie shell
      1 ts Salt                              1/4 c  Chopped pecans
      2    Eggs                           
 
  Cheese Pineapple Pie Combine sugar, cornstarch and pineapple plus juice in
  a small saucepan. Cook over medium heat, stirring constantly until mixture
  is in mixer bowl. Add 2 eggs, one at a time, beating after each addition.
  Blend in milk and vanilla. (If mixture looks slightly curdled, don't worry
  ~ it bakes out.) Spread cooled pineapple layer over bottom of pie shell.
  Pour cream cheese mixture over pineapple; sprinkle with pecans. Bake at 400
  degrees for 10 minutes; reduce heat to 325 and bake for 50 minutes. Cool.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: HUMMUS WITH TOMATO RELISH
 Categories: Salads
      Yield: 6 servings
 
     16 cn Chickpeas                         1/2 ts Salt
      1    Lemon                               1    Onion
      1    Clove garlic                        1    Tomato
    1/2 ts Tahini                              1 c  Coarse chopped parsley
      2 tb Olive oil                      
 
  Contributed to the echo by: Janice Norman Hummus With Tomato Relish Drain
  the chickpeas, reserving 1/4 cup liquid. Squeeze the juice from the lemon.
  Mince the garlic, puree the chickpeas and reserved liquid, lemon juice,
  garlic, tahini, oil and salt in a food processor until very smooth. Chop
  the onion and tomato and toss with the parsley. Put the hummus on a plate
  and arrange the relish next to it. Drizzle the hummus with additional olive
  oil.
  
  This dish has 201 calories per serving and the recipe makes 6 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: BUTTER SAUCES #1
 Categories: Sauces
      Yield: 1 servings
 
      3 cl Garlic minced                       2 tb Chopped fresh oregano
      1    Ancho chile -- briefly              1 tb Gold tequila
           Toasted and ground in a             3    Generous Tb chopped pecans
           Spice grinder (approx.                   Salt and pepper to taste
           4 ts)                             1/4 lb Unsalted butter (1 stick).
 
  ANCHO-OREGANO-PECAN-BUTTER Contributed to the echo by: Janice Norman To
  make each sauce, mix all the ingredients together well. Melt to serve.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: BUTTER SAUCES #2
 Categories: Sauces
      Yield: 1 servings
 
      6 cl Garlic, minced                           Salt to taste
    1/2 c  Freshly chopped basil                    Crushed dried red chile to
      4 tb Lightly toasted pine nuts                Taste
      1 tb White wine                        1/2 lb Unsalted butter, softened
      2 tb Freshly grated parmesan                  (2 sticks).
           Cheese                         
 
  Contributed to the echo by: Janice Norman BASIL-GARLIC-PARMESAN-BUTTER To
  make each sauce, mix all the ingredients together well. Melt to serve.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: BUTTER SAUCES #3
 Categories: Sauces
      Yield: 1 servings
 
      4 cl Garlic, minced                      1 ts Fresh lime zest
      4 tb (generous) chopped fresh                 Salt to taste
           Cilantro                                 Crushed dried red chile to
      2    Jalapenos OR                             Taste
      1    Serrano chile (preferably         1/4 lb Untalted butter (1 stick),
           Red), seeded and finely                  Softened.
           Chopped                        
 
  Contributed to the echo by: Janice Norman To make each sauce, mix all the
  ingredients together well. Melt to serve. SPICY CILANTRO BUTTER
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: BUTTER SAUCES #4
 Categories: Sauces
      Yield: 1 servings
 
      4 cl Garlic, minced                      2 ts Chopped fresh chives
    1/2 c  Chopped fresh oregano               1 tb Or more gold tequila
      2 tb Chopped parsley                          Salt and pepper to taste
    1/2 ts Crushed dried red chile           1/2 lb Unsalted butter (2 sticks),
           Pepper                                   Softened.
 
  Contributed to the echo by: Janice Norman To make each sauce, mix all the
  ingredients together well. Melt to serve. TEQUILA OREGANO BUTTER
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: BUTTER SAUCES #5
 Categories: Sauces
      Yield: 1 servings
 
      3 cl Garlic, minced                    1/4 ts Or more crushed dried red
      3 ts Fresh rosemary leaves,                   Chile pepper
           Removed from the stem                    Salt and pepper to taste
    1/2 ts Orange or lemon zest              1/4 lb Unsalted butter (1 stick),
      1 tb White wine OR orange juice               Softened.
           OR lemon juice                 
 
  Contributed to the echo by: Janice Norman To make each sauce, mix all the
  ingredients together well. Melt to serve. ROSEMARY BUTTER
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: MAPLE CRANBERRY SAUCE
 Categories: Sauces
      Yield: 1 servings
 
     12 oz Fresh cranberries (1 bag)           1 c  Cranberry-rasberry juice
           Well washed                         1 c  Walnut halves
      1 c  Maple syrup                              Grated zest of 1 orange
 
  Maple Cranberry Sauce
  
  Combine cranberries, maple syrup, juice and orange zest in a heavy
  saucepan. Bring to a boil, lower heat to medium, and cook ab. 10 min. or
  until the cranberries pop open.
  
  Carefully skim off any foam that forms on the surface. Stir in walnuts.
  Cool. Refrigerate until use.
  
  Recipe may be doubled, & made a day or so ahead.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: STUFFED LEMON EGGS
 Categories: 
      Yield: 4 servings
 
    1/4 ts Finely minced lemon rind            6    Eggs, hard cooked
      1 tb Lemon juice                              Tabasco
      3 tb Plain yogurt                        6    Capers, for garnish
    1/2 ts Salt                           
 
  Contributed to the echo by: Janice Norman Originally from: Nikki & David
  Goldbeck's "American Wholefoods Cuisine." "Stuffed Lemon Eggs" hard-boil 6
  eggs, and remove the yolks. Mash with: a dash of hot pepper sauce like
  Tabasco.
  
  Whip it up real good, and stuff it back into the eggs. Then put a single
  caper on top of each one.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: TOMATO AND BASIL TARTS
 Categories: Desserts
      Yield: 6 servings
 
      1    Recipe puff pastry                  3 tb Shredded basil
      1    Recipe Thick Tomato Coulis          1    Oil
      6 md Vine ripened tomatoes                    Salt and pepper
 
  Contributed to the echo by: Janice Norman TOMATO AND BASIL TARTS Quickly
  roll out the pastry and cut out six 4-5" rounds. Place rounds on a thick
  baking sheet and sprinkle with a little cold water. Place baking sheet in
  freezer until ready to assemble and bake tarts. Slice the tomatoes and lay
  them on paper towels for thirty minutes to drain off excess moisture. This
  will prevent the tarts from being soggy. One half hour before serving,
  preheat the oven to 450 degrees. Take the baking sheet from the freezer and
  spread a layer of Thick Tomato Coulis over the pastry rounds leaving 1/2
  inch rim around the edge. Arrange the drained tomato slices over the coulis
  and scatter with shredded basil. Sprinkle with salt and some freshly grated
  black pepper then drizzle with oil. Immediately place in the oven and bake
  for 20 minutes or until the pastry is puffed and golden. Serve at once.
  
  Servings: 6
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: THICK TOMATO COULIS
 Categories: Sauces
      Yield: 1 servings
 
      2 lb Meaty, vine ripened tomatoes        2 cl Garlic, chopped
      2 tb Butter                              2 tb Shredded basil
      2 ts Chopped shallots                         Salt and pepper
 
  Contributed to the echo by: Janice Norman THICK TOMATO COULIS Drop the
  tomatoes for 30 seconds into boiling water. Remove from the water and peel
  them. Chop coarsely.
  
  Melt the butter in a heavy pan and saute the chopped shallot and garlic
  until golden but not brown. Add the chopped tomato and cook over a medium
  heat until the coulis is thick. Turn off the heat and stir in the shredded
  basil. Season to taste and set aside to cool.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: TOMATO PRESERVES
 Categories: Spreads
      Yield: 4 servings
 
      2 lb Very ripe, sweet tomatoes           1    Vanilla bean
      2 lb Sugar                              10 oz Water
 
  Contributed to the echo by: Janice Norman TOMATO PRESERVES In a wide
  preserving pan boil the sugar and water to a syrup. Add the tomatoes,
  skinned and sliced. Boil steadily, stirring fairly often, for about 35
  minutes. Put in the vanilla bean (vanilla essence will not do). Cook for
  approximately 10-15 minutes longer, or until setting point is reached.
  Remove the vanilla pod, skim the jam, and let it cool for a few minutes
  before turning it into small jars.
  
  The cookbook says this is "particularly good when eaten in the French way,
  as a sweet, with fresh cream cheese or plain pouring cream."
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: SWEET GERKINS
 Categories: Vegetables
      Yield: 8 servings
 
    1/2 c  Salt                                2 ts Celery seed
      8 c  Sugar                               2 ts Mixed pickling spices
      6 c  Vinegar                             8    1" pieces cinnamon sticks
    3/4 tb Turmeric                          1/2 ts Fennel
      5 lb Cucumbers, 3" long or less               Salt
 
  Contributed to the echo by: Janice Norman Sweet Gerkins These pickles take
  4 days to make. The cucumber stems need not be removed. Wash the cucumbers,
  place them in a kettle and cover with boiling water. About 6 hours later,
  drain and cover with fresh boiling water. Allow to stand overnight and
  repeat process. After 6 hours, has been added. Let stand overnight. Drain
  and prick cucumbers 3 times with a sharp table fork. Mix 3 cups sugar and 3
  cups vinegar, add spices, bring to a boil and pour over cucumbers. Six
  hours later, drain the syrup into a kettle, add 2 cups of sugar and 2 cups
  of vinegar, bring to a boil and pour the cucumbers again. Let stand
  overnight. In the morning, drain the syrup into the kettle, add 2 cups
  sugar and 1 cup vinegar, bring to a boil and pour over cucumbers. Six hours
  later, drain off the syrup once more, add one last cup of sugar and bring
  to a boil. Pcak cucumbers into clean, hot jars and cover with the syrup to
  with-in 1/2-inch of the top. Place jars in boiling water and process for 5
  minutes after the water comes to a boil.
  
  Makes 7 - 8 pints
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: UNCLE JACE'S SALAD DRESSING
 Categories: Dressings
      Yield: 1 servings
 
    1/3 c  Red wine vinager                    1 ts Combined Italian seasoning
    2/3 c  Olive oil                                (oregano, basil, rosemary,
      1 tb Balsamic vinager                         Etc.)
      1    Garlic clove, minced                1 ts Crushed red pepper
      1 ts Seasoned salt                            Lots of fresh ground pepper
 
  Contributed to the echo by: Janice Norman AN ITALIAN STYLE SALAD DRESSING
  THAT WILL MAKE PAUL NEWMAN SUE. Uncle Jace's Salad Dressing
  
  Combine all ingredients and shake vigorously in a salad dressing container.
  This dressing is best when it has sat at room temperature for a couple of
  days. It can be chilled and whipped up in a blender for a creamier
  consistency.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: CHRIS'S KICKY KETCHUP
 Categories: Sauces
      Yield: 1 servings
 
      1    Bottle (32 oz.) of the              2 tb Bell pepper, minced
           Cheapest ketchup that's on          4 tb Onion, minced
           Sale.                             1/2 ts Hot pepper sauce
      2 cl Garlic, minced                    1/2 ts "liquid smoke"
      2 tb Celery, minced                 
 
  Contributed to the echo by: Janice Norman Ketchup with an attitude! Chris's
  Kicky Ketchup Combine all ingredients in a blender. Pulse until mixed
  thoroughly, but still leaving a few tiny chunks of solid vegetables. Wash
  the label off the ketchup bottle, put your own label on, and fill.
  
  For the hot sauce, of course I used Melinda's. You could use Tabasco,
  Louisiana Red Hot, or whatever you like. And, I used Wright's Hickory Smoke
  flavoring.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: JELLO FLAVORED CAKE
 Categories: Cakes
      Yield: 1 servings
 
  1 1/2 c  Granulated sugar                  3/4 c  Milk
      2 c  Cake flour                        2/3 c  Oil
      2 ts Baking powder                       2 tb Lemon extract
      1 pk (3 ounces) jello                    4    Eggs separted
 
  Contributed to the echo by: Janice Norman Jello Flavored Cake In one mixing
  bowl sift 1-1/4 cups of the sugar, flour, baking powder and gelatin
  together. In another bowl, combine milk, oil and lemon extract.
  
  Beat the liquids into the dry ingredients until batter is smooth. Beat egg
  yolks in one at a time into the batter. Whip egg whites until stiff but not
  dry with 1/4 cup of sugar. Fold the egg whites lightly but thoroughly into
  the batter.
  
  Grease ring pan with vegetable shortening and dust with flour. Spoon batter
  into pan and bake at 325 F. 40 to 50 minutes until cake springs to the
  touch. Turn out immediately onto a wire rack.
  
  Decorate with a thin icing and trim with what ever you want.
  
  Note: I used strawberry jello and extract and decorated after drizzling
  icing on top with fresh strawberries cut in half. I also have used orange
  jello. Decorate with candied orange slices. I also found that 40 minutes
  was too long to bake this cake in my oven.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: ORANGE RICE
 Categories: Rice
      Yield: 4 servings
 
      3 tb Butter                          1 1/4 ts Salt
    2/3 c  Diced celery, with leaves         1/4 ts Thyme
      2 tb Chopped onion                       1 c  Uncooked rice
  1 1/2 c  Water                                    Grated rind of 1 orange
      1 c  Fresh orange juice             
 
  Contributed to the echo by: Janice Norman A wonderful sidedish for baked
  ham. Orange Rice Melt butter in a heavy saucepan. Add celery and onions,
  and cook until onion is soft and golden. Add water, orange juice, rind,
  salt and thyme. Bring to a boil. Add rice slowly, stirring constantly.
  Cover; reduce heat and simmer for 25 minutes or until rice is tender.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: PEPPER CABBAGE
 Categories: Vegetables
      Yield: 5 servings
 
      4 c  Shredded Cabbage                    1 tb Thin Sliced Onion
      2 tb Vinegar                           1/2 ts Celery Seed
      1 md Shreeded Green Pepper               1 sm Shredded Carrot
      2 tb Sugar                             1/2 ts Pepper
 
  Contributed to the echo by: Janice Norman PEPPER CABBAGE Stir sugar and
  vinegar together in mixing bowl to partly dissolve sugar. Toss vegetables,
  celery seed, and pepper with sugar & vinegar mixture. Refrigerate for at
  least one hour to soften vegetables. Stir frequently. Cabbbage with a zesty
  flavor prepared with a sugar and vinegar sauce. Served most frequently with
  fish, chicken, and as a luncheon side dish. Stores well several days in a
  refrigerated closed container.
  
  Serves [5]
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: PICKLED GREEN TOMATOES
 Categories: Vegetables
      Yield: 1 servings
 
      8    Bushel medium size green            1 ts Dill
           Tomatoes                            2 ts Water
           Garlic                              1 ts Vinegar
           Celery                              1 c  Salt
           Hot Pepper                               Pepper
 
  Contributed to the echo by: Janice Norman Pickled Green Tomatoes
  
  Pack the tomatoes in quart jars, either whole or cut in half
  
  Combine water, vinegar, salt, dill and cook 5 minutes. Fill jars within 1/2
  inch from top and seal.
  
  NOTE: Jars should be hot when you fill with the tomatoes as it assures the
  jars will seal properly.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: SPICY NUTS
 Categories: Snacks
      Yield: 12 servings
 
      1    Egg white                         1/2 c  Sugar
      1 ts Cold water                        1/4 ts Salt
      1 cn Pecans                            1/2 ts Cinnamon
 
  Contributed to the echo by: Janice Norman SPICY NUTS Beat egg white. Add
  water. Beat until frothy, fold in pecans. Combine sugar salt and cinnamon.
  Add to pecans. Mix. Butter 9x13 pan. Pour nuts in pan. Bake at 250 for 1
  hour.
  
  Servings: 12
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: SWEET POTATOES WITH PRALINES
 Categories: Side dish
      Yield: 6 servings
 
      5    Sweet potatoes or yams            1/3 c  Milk
    1/2 c  Butter, softened                  1/2 c  Heavy cream
    1/2 c  Sugar                               1 c  Light brown sugar
      2    Eggs, beaten                      1/3 c  Melted butter
      1 ts Vanilla                             1 c  Chopped pecans
 
  Contributed to the echo by: Janice Norman Originally from: Alex Patout
  SWEET POTATOES WITH PRALINES Preheat oven to 350F.
  
  Peel and boil sweet potatoes in a covered saucepan until tender - about 20
  min. Drain and mash. Mix in the softened butter, sugar, vanilla, and milk.
  Pour into a baking dish or casserole.
  
  Bring cream to simmer in a small saucepan. Add brown sugar and stir until
  dissolved. Cook over medium heat to soft ball stage - 235F. Remove from
  heat and beat in butter and pecans. Pour over sweet potato mixture.
  
  All of the above may be done up to 2 days in advance and stored in the
  fridge. Then just heat in the oven until bubbling hot and enjoy.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: HIDDEN VALLEY RANCY OYSTER CRACKERS
 Categories: Snacks
      Yield: 8 servings
 
     16 oz Plain oyster crackers               1 ts Dill weed
      1 pk HVR buttermilk recipe mix         1/4 ts Garlic powder
    1/4 ts Lemon pepper                        1 c  Salad oil
 
  Contributed to the echo by: Janice Norman HIDDEN VALLEY RANCH OYSTER
  CRACKERS Combine mix and oil, add dill weed, garlic powder and lemon
  pepper. Pour over crackers, stir to coat. Place in warm oven for 15-20
  mins.
  
  Servings: 8
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: CHERRY FREEZER JAM
 Categories: Spreads
      Yield: 1 servings
 
  1 1/2 lb Sweet cherries                           Sure Jell pectin
      2 tb Lemon juice                       3/4 c  Water
  4 1/4 c  Sugar                          
 
  Contributed to the echo by: Bob Henderson Cherry Freezer Jam: Remove stem
  and pits from cherries. Finely chop in 1/8 inch pieces ending up with (2)
  cups of prepared cherries. Combine fruit, lemon juice and sugar in a bowl.
  Set aside for 10 minutes. Mix water and the sure jell together in small
  saucepan. Bring mixture to a boil over HIGH heat, stirring constantly.
  Continue boiling for 1 minute. Stir constantly for 3 more minutes. Pour
  into Freezer containers, cover with lids and allow to stand at room
  temperature for 24 hours. Store in freezer. After opening, store in
  refrigerator up tp 3 weeks.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: BANANA SALAD
 Categories: Salads
      Yield: 10 servings
 
     10    Bananas                             1    Egg, well beaten
    1/2 c  Peanuts (ground)                  2/3 c  Sugar
      1 tb Vinegar                               ts Butter/margarine
      2 tb Water                          
 
  Contributed to the echo by: Bob Henderson Banana Salad In top of a double
  boiler, combine the vinegar, water, butter, egg, and sugar, then heat over
  Medium heat until thickened. Stir often or it will stick... When cooled,
  pour over sliced banana's and top with the ground peanuts.
  
  Note: This syrup will keep well in the refrigerator for a week or more, so
  that you can use 2 or 3 bananas as needed by your family and reserve the
  syrup or sauce for another day.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: RICHARD FOXTON'S VEGETARIAN MEATLOAF
 Categories: Vegetarian
      Yield: 6 servings
 
      1 c  Lentils - raw, brown                1 c  Clove - crushed
    1/4 c  Wheat germ                          1 ts Thyme
      1 c  Breadcrumbs - whole wheat           1 tb Soy sauce
    1/2 c  Brown rice                          4 tb Tomato sauce
      1    Onion - small, minced               1 tb Olive oil
      3    Eggs                                2 tb Tabasco sauce
 
  Contributed to the echo by: Fred Towner Originally from: Calgary Suns'
  Great Meatloaf Recipe Search - Monday, June 4, 1990 Submitted by Richard
  Foxton Richard Foxton's Vegetarian Meatloaf Cover lentils with water and
  cook on a low boil for 1-1/2 hours or until tender. Mash lentils coarsely
  and combine with remaining ingredients. Pour into well greased loaf pan and
  bake, covered, at 350 F for 45 minutes. Remove cover and continue to cook
  for 15 minutes or until loaf is firm to the touch. Serve with your
  favourite sauce.
  
  Servings: 6
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: MARINATED EGGPLANT IN OLIVE OIL
 Categories: Vegetables
      Yield: 4 servings
 
      4 md Eggplants (about 3 1/2 lbs.              Extra virgin would be
           Total)                                   Prohibitive for too many]
    1/2 c  Salt                              1/4 c  Chopped garlic
      1 ts White vinegar                       1 ts Crushed red pepper
      1 ts Extra virgin olive oil [go          1 tb Dried oregano OR
           For the greenest you can        2 1/2 tb Fresh oregano if available
           Find]                             1/2 ts Salt
      3 c  Regular olive oil [all         
 
  Contributed to the echo by: Bill Birner Originally from: La Cucina di
  Andrea's New Orleans Extra Virgin Recipes 1. Slice the skins off the
  eggplants, and slice them about 1/4 inch thick from top to bottom. Then
  slice across to get pieces the size of French fries. Put the eggplant
  strips in a bowl and toss with the 1/2 cup of salt.
  
  2. Move the eggplant strips into a colander, arraying them in a relatively
  uniform layer up the sides. Put a bowl the same size as the colander inside
  the colander and weigh it down with three or so pounds of weight. [I find a
  foil covered common solid brick is a handy kitchen tool.] Put the entire
  apparatus in the sink to drain for 45 minutes. This will remove any
  bitterness from the eggplant.
  
  3. Rinse the salt off the eggplant with cold water. Drain it well, then
  SQUEEZE it dry. Put the eggplant in a bowl with the vinegar, and marinate
  it for 30 minutes. [It will return to shape like a wet sponge.]
  
  4. Drain the vinegar from the eggplant and squeeze it dry again. Put the
  eggplant into a bowl with all the other ingredients.
  
  5. Pour the contents into a canning jar. Make SURE there is enough olive
  oil to completely cover all the eggplant about 1/2 inch deep. Tightly seal
  and refrigerate the jar. Marinate for at least a week; The ideal time is
  actually three months, and the eggplant will keep getting better even after
  that.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Clam Chowder #2
 Categories: Soups
      Yield: 1 servings
 
    1/2 lb Bacon                               2 ts Seafood Chesapeake brand
      1 lg Onion chopped                            Bay-style seafood
      2    Ribs celery peeled and                   Seasoning
           Diced                               1 qt (4 cup) half and half
      5 sm Can minced clams OR                      Divided
      1 lg Can (about 51-oz)                   2 tb Flour
 
  The day before you wish to serve the soup, fry the bacon until crisp and
  remove. In bacon drippings, saute onion, celery with leaves and potatoes
  for 10-15 minutes at medium heat. Add the minced clams, not clam soup but
  clams, with their juice. Crumble the bacon and add. Cover soup and simmer
  over low heat, stirring occasionally, for several hours - up to five hours
  won't hurt. Cool down and place in refrigerator at night. On the day of
  serving, skim grease off top. Transfer soup to larger pot. Heat soup until
  bubbling and add the seafood seasoning. Mix 2 cups of the half and half
  with the flour. Add to the chowder and stir until it bubbles again. Mix in
  remaining half and half and simmer, stirring constantly, until soup is
  desired thickness. Serve hot with garlic bread and a green salad.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cold Cherry Soup #1
 Categories: Soups
      Yield: 1 servings
 
      3 lb Tart cherries canned, fresh         1 ts Cinnamon
           Or frozen                           1 c  Heavy cream
    1/2 c  Wine vinegar                        1 c  Sour cream
      3 tb Cornstarch                     
 
  Drain cherries, if necessary, saving liquid. Puree cherries in blender or
  food processor. Add enough water to cherry liquid to make 2 quarts. Add
  vinegar, cornstarch and cinnamon. Cook, stirring constantly until slightly
  thickened. Remove from heat. Add cream. Chill. Season with salt and/or
  sugar or more vinegar to taste. Serve garnished with sour cream for soup.
  For dessert, use whipped cream slightly sweetened and dusted with cinnamon
  or nutmeg as a garnish.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cold Cherry Soup #2
 Categories: Soups
      Yield: 1 servings
 
      3 c  Water                                    Cherries if using
    3/4 c  Sugar                                    Unsweetened reduce sugar to
      1    Cinnamon stick                           1/4 cup
           Zest of 1 orange                    1 tb Arrowroot/cornstarch
      4 c  Pitted fresh tart cherries        1/3 c  Cream
           Or frozen unsweetened             1/2 c  Dry red wine
 
  In a saucepan, combine water, sugar, cinnamon stick and orange zest; bring
  to a boil. Add cherries, reduce heat and simmer for 30 minutes. Remove
  cinnamon stick. Mix arrowroot with 2 Tb of the cherry mixture to make a
  paste and return to soup, stirring constantly while bringing to a boil.
  Reduce heat and simmer 30 minutes until thickened slightly. Mixture will
  thicken as is cools.  Chill. Before serving, stir in cream and wine. Serve
  in champagne or wine glasses to show off color. Garnish with a cinnamon
  stick and/or dollop of sour cream or yogurt.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Egg Drop Soup
 Categories: Soups, Oriental
      Yield: 1 servings
 
      3 c  Chicken broth                       1 md Green onion with top
      1 ts Salt                                     Chopped
           Dash of white pepper                2    Egg slightly beaten
 
  Heat chicken broth, salt and white pepper to boiling in 2 quart saucepan.
  Stir green onions into eggs. Pour egg mixture slowly into boiling broth,
  stirring constantly with fork to form shreds of egg.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Fisherman Chowder
 Categories: Soups
      Yield: 1 servings
 
    1/4 lb Bacon cut in small pieces           1 ts Salt
      1 ts Paprika                           1/2 ts Pepper
    1/2 c  Chopped onion                       1    Bay leaf
      1 c  Diced raw potato                  1/2 ts Thyme
      1 cn (6.5-oz) chopped clams          2 1/2 c  Skim milk
           With liquid                       1/2 c  Instant mashed potatoes to
    1/4 c  White wine                               Thicken
      1 c  Crab legs/imitation crab                 Any other shellfish you
      1 c  Shrimp                                   Like
      1 c  Scallops halved/quartered      
 
  In a heavy soup pot or kettle, brown the bacon with the paprika, onion and
  potato, sauteing until potato and onions are soft and bacon is cooked. Add
  the clams, wine, crab legs, shrimp, scallops and nay other seafood or fish.
  Season with salt and pepper, bay leaf and thyme. Stir in the milk and heat
  over low flame, stirring constantly. Do not allow mixture to boil. When
  seafood and fish are thoroughly heated through, thicken chowder by adding
  instant potatoes. Remove bay leaf and serve. Chowder may be prepared ahead,
  refrigerated, then re-heated in a crock pot or over very low heat.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Low-Fat Crab Chowder
 Categories: Soups
      Yield: 1 servings
 
      2 md Potatoes                                 Drained
      4 tb Margarine                           1 ts Salt
    1/2 c  Chopped onions                    1/8 ts Thyme
    1/4 c  Green pepper                      1/8 ts Pepper
      4 tb Flour                              16 oz Imitation crab
      4 c  Skim milk                           2 tb Cooking sherry
      2 cn (10 1/4-oz each) whole corn    
 
  Peel, dice and cook potatoes, set aside. Melt margarine in a 6 quart pan,
  over medium heat. Add onion and green pepper, cook about 4 minutes,
  stirring frequently. Add flour, cook about 1 minute, stirring constantly.
  Gradually add milk, using a whisk to prevent lumping and to blend the
  sauce. Add corn, salt, thyme and pepper. Reduce heat to low, cook until the
  mixture appears hot, but not bubbling. Cut crab into bite-size pieces and
  add to the sauce. Add potatoes. Heat again until hot, but not bubbly,
  stirring frequently. Just before serving, add cooking sherry.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Mellow Melon Soup
 Categories: Soups
      Yield: 1 servings
 
      1    Cantaloupe pared seeded and       2/3 c  Sweet white wine
           Cubed about 2 lb                  1/4 ts Ground cardamom
    1/2    Honeydew pared seeded and                Chopped mint for garnish
           Cubed about 2 lb                         Optional
 
  Reserve a few melon cubes for garnish. In food processor or blender
  container, in batches, puree cantaloupe, honeydew, wine and cardamom; chill
  until ready to serve. At serving time, skim foam from top of soup; pour
  into soup bowls. Garnish with melon pieces and chopped mint.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Seafood Soup
 Categories: Soups
      Yield: 1 servings
 
      1 lg Thin sliced onion                 1/4 ts Thyme crushed
      1 c  Chopped green onion & tops        1/4 ts Rosemary crushed
      3 cl Garlic fine chopped                 1 ts Salt
    1/2 c  Fine chopped parsley              1/4 ts Fresh ground black
      1    Seeded and diced bell                    Pepper
           Pepper                              1    Bay leaf
      3 c  Tomato sauce                        1 lb Crab/firm white fish cubed
      1 c  Dry white wine                      1 lb Shrimp
      1 c  Water                               6    Scallops/clams in the shell
 
  Combine onions and garlic and cook, covered, over low heat until soft,
  stirring frequently so they don't scorch. Add parsley, bell pepper, tomato
  sauce, wine, water, thyme, rosemary, salt, pepper and bay leaf and simmer,
  covered 1 hour. Add crab or white fish, shrimp, scallops or clams and cook,
  covered, for 8-10 minutes or until scallops or clam shells open. Discard
  any shells that do not open.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Strawberry Tropical Soup
 Categories: Soups
      Yield: 1 servings
 
      3 c  Strawberries                      1/2 c  Sweet white wine
      1 c  Frozen cherries                   1/2 c  Light cream
      4 c  Frozen strawberry juice             2 tb Cornstarch
           Diluted                             2 tb Cold water
      2 tb Clover honey                      1/2 c  Sour cream
    1/2 c  Fresh lime juice               
 
  Mix cornstarch in 2 Tb cold water. Simmer strawberry juice, honey, lime
  juice and white wine until mixture thickens. Stir occasionally as it is
  cooling. Put strawberries and cream with chilled mixture and blend until
  smooth. Strain through a strainer. Mix in thawed cherries. Add a dollop of
  sour cream to each serving.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Caesar Salad
 Categories: Salads
      Yield: 1 servings
 
      1    Very fresh egg yolk                 1 c  Homemade croutons ****
    1/4 ts Salt                                3 tb Fresh grated/hand
      6 tb Divided olive oil                        Shredded Parmesan cheese
      1 cl Garlic, crushed                     1 tb Fresh lemon juice/
    1/2 ts Worcestershire sauce                     Concentrate
    1/2 ts Dijon style mustard                 2    Heads romaine lettuce
      3 tb Apple cider vinegar                      Inside leaves only ***
           Fresh ground black pepper      
 
  *** The lettuce is deribbed and torn into bite size pieces, rinsed and
  thoroughly patted or spun dry in a salad spinner, you may need 3 heads
  large enough for a big salad.**** Homemade bread in 1-inch cubes sauteed in
  butter until golden brown, served warm on chilled crisp green. In a large
  salad bowl, combine the egg yolk, lemon juice, salt and 1 Tb of the olive
  oil. Whisk in garlic, worcestershire and mustard and blend until thoroughly
  combined. With a gentle rolling motion, incorporate the romaine. Add the
  vinegar and the remaining olive oil in the proportions of 1 part vinegar to
  2 parts oil, until you have the consistency and flavor you desire. Roll the
  salad again, adding black pepper to taste. The salad can be chilled at this
  point, but not for too long. Just before serving, finish by placing warm
  croutons in the center of the salad and the Parmesan in a ring around the
  circumference. Roll gently to serve.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Easy Salad
 Categories: Salads
      Yield: 1 servings
 
      3    Slices dense and chewy              1    Quarter jar Durkee's famous
           Bread                                    Sandwich and salad sauce
    1/3 c  Melted butter                            With mayonnaise
      1 ts Garlic powder                       4 tb Oil and vinegar dressing
      1    Head romaine lettuce                2 tb Parmesan cheese
 
  For the croutons, tear up the bread or cube it. Combine the melted butter
  and garlic powder. Pour over bread cubes and toss to cover. Spread cubes on
  a cookie sheet and bake 10 minutes in an oven preheated to 350 degrees,
  turning once. Cool. Meanwhile, wash the romaine leaves, using only the most
  tender inside ones, and dry thoroughly. Tear into bite size pieces and
  place in large bowl. Drizzle with dressing to taste, toss carefully, and
  serve garnished with Parmesan cheese and croutons.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Three Lettuce Chiffonade
 Categories: Salads
      Yield: 1 servings
 
      1    Head radicchio about 1/4 lb              Cored
           Core removed                      1/4 c  Olive oil
      2    Head bibb lettuce 1/4 lb ea     3 1/2 tb Red-wine vinegar
    1/2    Head iceburg lettuce about               Salt and fresh ground
           1/4 lb core removed                      Pepper
      1    Green bell pepper 1/4 lb       
 
  Rinse, drain and pat dry the radicchio, bibb and iceburg lettuce. Stack
  radicchio leaves and cut into very fine shreds. There should be about 2
  cups. Put shreds in a large bowl. Repeat with bibb and iceburg lettuce.
  There should be about 2 cups of each. Add to the bowl. Cut pepper
  lengthwise into thin strips. There should be about 1 cup. Add to the bowl.
  Add oil, vinegar, salt and pepper and blend well. Serve immediately.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Watercress Goat Cheese Salad
 Categories: Salads
      Yield: 1 servings
 
      1    Bunch watercress washed and         4 oz Mild goat cheese well
           Dried                                    Chilled
    1/4 c  Pecan halves                   
 
  On each of 4 salad plates, place some of the watercress and pecans. Cut
  goat cheese into 8 slices. Place 2 slices on each salad. Arrange 2 goat
  cheese slices on each salad.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Carmel Apple Salad
 Categories: Salads
      Yield: 1 servings
 
      1    Container (8-oz) frozen                  With juice
           Whipped topping thawed              3 c  Diced apples
      1 pk Dry instant butterscotch            1 c  Dry roasted nuts
           Pudding                             1 c  Marshmallows
      1 cn (8-oz) crushed pineapple       
 
  Mix cool whip, butterscotch pudding and crushed pineapple with juice. Add
  apples, roasted nuts and marshmallows. Keep in refrigerator.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: English Walnut Salad
 Categories: Salads
      Yield: 1 servings
 
      1    Bunch red leaf lettuce            1/2 lb Arugula
      1    Bunch watercress                    1 c  Walnut halves

----------------------------------DRESSING----------------------------------
    1/2 c  Walnut oil                          2 ts Salt
    1/2 c  Good quality olive oil              2 ts Sugar
    1/3 c  Red wine vinegar                  1/4 ts Pepper
 
  Put greens in a bowl, sprinkle with walnuts, cover and chill. Combine oils,
  vinegar, salt, sugar and pepper and beat until thick. Let stand at room
  temperature, then beat again before tossing with salad.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Fruit and Shells Salad
 Categories: Salads
      Yield: 1 servings
 
      1    (7-oz) package shells/rings         1 md Sliced banana
           Uncooked                            1 md Apple cored and chopped
      1 cn (15-oz) fruit cocktail              2 c  Whipped topping
           Drained                           1/4 ts Ground cinnamon
 
  Prepare shells according to package directions; drain. In medium bowl,
  combine shells, fruit cocktail, banana and apple. In small bowl, blend
  whipped topping and cinnamon. Stir into salad mixture. Cover, chill
  thoroughly. Stir gently before serving.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Fruit Salad
 Categories: Salads
      Yield: 1 servings
 
      2    Cut up apples                       2    Cut up peaches
      3    Cut up pears                      1/2 c  Sugar optional
      1    Cut up orange                            Non dairy whipped topping
           Seedless grapes cut in half              Thawed
      1 cn Crushed/tidbit pineapple                 Sliced bananas
 
  Mix apples, pears, orange, grapes, pineapple, peaches and sugar together.
  Top fruit salad with non-dairy whipped topping then with sliced bananas.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Fruit Salad #2
 Categories: Salads
      Yield: 1 servings
 
      1    Cubed cantaloupe melon              1 lb Seedless grapes
      1    Cubed honeydew melon                4    Cubed peaches
      2    Baskets sliced strawberries         1    Lemon juiced OR
      2    Peeled & wedged oranges             1 c  Yogurt, any fruit flavor
    1/2    Cubed watermelon (optional)    
 
  Stir fruit pieces together by hand. Squeeze juice of lemon over all, or
  stir in yogurt. For a special occasion: combine 1/8 cup pure maple syrup
  with one ounce vodka and pour over salad.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Fruit Salad w/Dried Cherry Vinaigrette
 Categories: Salads
      Yield: 1 servings
 
      3 tb Dried cherry vinegar                1 sm Orange peeled and cut
      4 tb Vegetable oil                            Into sections
    1/4 ts Salt                              1/4 c  Whole salted cashews
    1/4 ts Ground black pepper             1 1/2 c  Belgian endive
      1 c  Dried cherries                  1 1/2 c  Spinach
      1 sm Granny smith apple thin         1 1/2 c  Boston lettuce
           Sliced                         
 
  For dressing whisk together vinegar, oil, salt and pepper. Arrange greens
  on serving plate, add cherries, fruits and cashews. Serve with vinaigrette
  dressing. DRIED CHERRY VINEGAR - Combine 1 cup of dried cherries with 2 cup
  of white wine vinegar in a glass container. Cover and allow to steep for 2
  days at room temperature. Heat just to boiling point, strain through
  cheesecloth. Cool and store in tightly sealed container.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Fruited Rice Salad
 Categories: Salads
      Yield: 1 servings
 
    2/3 c  Uncooked long grain rice          1/3 c  Sliced natural almonds
      1 cn (11-oz) mandarin oranges            2 tb Vegetable oil
           Juice reserved                      1 tb Cider vinegar
      1 c  Seedless red grapes each            1 ts Dijon style mustard
           Cut in half                         1 tb Chopped parsley
    1/3 c  Golden raisins                           Lettuce leaves
 
  Prepare rice according to package directions for microwave cooking.
  Refrigerate rice uncovered until cooled, about 15 minutes. Meanwhile, in
  large serving bowl, combine orange segments, grapes, raisins and almonds.
  In small bowl, whisk together 2 Tb reserved juice, oil, vinegar, mustard,
  parsley, salt and pepper. Add rice to fruit mixture. Pour salad dressing
  over salad; toss. Garnish with lettuce leaves.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Glorified Pasta Salad
 Categories: Salads
      Yield: 1 servings
 
      2    Egg                                      Drained and halved
      1 cn (20-oz) crushed pineapple           1 cn (8-oz) seedless grapes
           Drained reserving 2 Tb                   Drained and halved
           Liquid                              2 c  Miniature marshmallows
      3 tb Lemon juice from                2 1/2 c  Whipping cream whipped
           Concentrate                       1/4 c  Finely chopped maraschino
      2 tb Sugar                                    Cherries
      1 tb Butter/margarine                    1 c  Acini di pepe/rosmarina/
    1/4 ts Salt                                     Rings uncooked
      1 cn (11-oz) mandarin oranges       
 
  Prepare acini de pepe according to package directions; drain. In small,
  heavy saucepan, beat eggs with wire whisk until foamy. Stir in reserved
  pineapple liquid, lemon juice, sugar, butter and salt. Cook over low heat
  until mixture thickens and coats a metal spoon, stirring constantly, about
  2 minutes. Cool to room temperature. In large bowl, combine acini de pepe,
  pineapple, oranges, grapes and marshmallows; mix well. Fold in egg mixture,
  then whipped cream. Cover; chill thoroughly. Stir gently before serving.
  Garnish with cherries. Refrigerate leftovers.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Lime Waldorf Salad
 Categories: Salads
      Yield: 1 servings
 
    1/2 c  Water                                    Pieces
      2 tb Lemon juice                         2    Peeled and cut in 1/4-in
      2    Cored and cut in half firm               Dice carrots
           Ripe bosc/anjou pears               1 c  Walnut halves
      2    Cored and cut in 1/2-in             1 c  Golden raisins
           Pieces celery stalks                     Lime mayonnaise
      2    Tart green apples cut               1 tb Chopped fresh mint
           Lengthwise then in 1/2-in           2 tb Sunflower seeds
 
  Mix water and lemon juice in a large bowl. Toss in pears and apples; let
  rest for 10 minutes. This will prevent discoloration. Drain fruits,
  discarding liquid, pat dry and return them to bowl. Add celery, carrots,
  walnuts and raisins. Toss with lime mayonnaise. Cover and refrigerate for 1
  hour. Before serving, mix well and sprinkle top with mint and sunflower
  seeds.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Melon Medley Salad
 Categories: Salads
      Yield: 1 servings
 
      2 c  Small cantaloupe balls              2 c  Small crenshaw melon balls
      2 c  Small honeydew melon balls          1 c  Chopped celery
      2 c  Small watermelon balls            1/4 c  Chopped pistachio/almonds

----------------------------------DRESSING----------------------------------
    1/4 c  Light sour cream                         Leaves
      2 tb Honey                               1 tb Triple sec liqueur
      1 tb Minced fresh mint                        Lettuce leaves optional
 
  Combine cantaloupe, honeydew, watermelon and crenshaw balls and toss
  lightly to blend. Chill in plastic bags until ready to serve. At serving
  time, drain juice from melon balls and reserve for another use. Toss melon
  balls with celery and nuts. Add dressing and toss again. Serve in scooped
  out melon halves, if desired, or in lettuce lined salad bowls. DRESSING:
  Combine sour cream, honey, mint leaves and liqueur, blending well.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Minty Fresh Fruity Salad
 Categories: Salads
      Yield: 1 servings
 
      1 md Cantaloupe pared seeded                  Hulled and sliced
           Cut into chunks                   1/4 c  Packed mint leaves cut
      1 pt Fresh/thawed frozen                      Into thin strips
           Blueberries                       1/4 c  Orange juice
    1/2 pt Strawberries washed                 2 tb Honey
 
  In large serving bowl, combine melon, berries, mint, orange juice and
  honey; lightly toss. Cover and chill.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Morning Fruit Salad
 Categories: Salads
      Yield: 1 servings
 
    1/2 md Size ripe cantaloupe                3 tb Chopped fresh mint
      2    Ripe kiwi fruit                          Plus 4 whole sprigs for
      1 pt Ripe strawberries                        Garnish
    1/2 pt Fresh raspberries/                1/4 c  Fresh squeeze orange
           Blackberries                             Juice
 
  Scoop out cantaloupe with melonballer and place balls in a bowl. You should
  have about 2 cups. Pour any cantaloupe juice in bowl. Peel kiwi. Cut
  crosswise into thin slices, then quarter the slices. Add to cantaloupe. Set
  aside 4 of the most attractive strawberries for garnish. Hull and slice
  enough strawberries lengthwise to make 1 cup, place in the bowl. Add
  raspberries. Sprinkle fruit salad with chopped mint leaves and drizzle with
  orange juice. Toss gently. Refrigerate, covered for 1/2 hour for flavors to
  blend together. Divide salad among 4 bowls. Garnish each with a whole
  strawberry and a sprig of mint.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Orange and Black Olive Salad
 Categories: Salads
      Yield: 1 servings
 
      6    Naval oranges                     1/2 ts Salt
           Handful of black olives             1 ts Powdered sugar
           Packed in oil                       2 tb Orange flower water,
           Juice of 1/2 lemon                       Optional
 
  With a sharp knife, remove the peel, including membrane, and slice each
  orange into 4-5 slices. Arrange slices overlapping on a platter lined with
  lettuce leaves or place slices in a bowl. Add the olives. Sprinkle with
  lemon juice, salt, sugar and orange flower water, if using. Set aside for
  30 minutes before serving.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Orange and Radish Salad
 Categories: Salads
      Yield: 1 servings
 
      1    Long white radish, about          1/4 ts Salt or to taste
           1 lb in weight, or red ones         1 ts Powdered sugar
      3    Navel oranges                       2 tb Orange flower water,
           Juice of 1/2 lemon                       Optional
      1 tb Olive oil                      
 
  Peel and grate the white radish or trim and thinly slice the red ones.
  Remove the orange peel, including white membrane, with a sharp knife and
  cut the fruit into 1-inch pieces, saving any juice. Gently mix the
  radishes, oranges, orange and lemon juice, olive oil, salt, sugar and
  orange flower water, if using.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pineapple and Cheese Salad
 Categories: Salads
      Yield: 1 servings
 
    1/2 lb Cheddar cheese                      6 lg Lettuce leaves
      1 cn 20-oz pineapple chunks            3/4 c  Mayonnaise
 
  Drain pineapple chunks. Cut cheese into 1/2 inch cubes. Arrange cheese
  cubes on lettuce leaves. Top with pineapple chunks and mayonnaise.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pineapple Salad
 Categories: Salads
      Yield: 1 servings
 
      1 cn 12-oz cool whip                   1/3 c  Lemon juice
      1 cn Condensed sweet milk                1 cn Crushed pineapple
 
  Thaw the cool whip. Mix 1/3 cup of lemon juice into 1 can of condensed
  sweetened milk until it is the consistency of sour cream. Stir milk mixture
  into cool whip, add pineapple. Cool in refrigerator for 1/2 hour.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pineapple Salsa
 Categories: Salads
      Yield: 1 servings
 
      1 cn (20-oz) crushed drained             1    Fresh jalapeno pepper
           Pineapple                                Seeded and minced
      1 sm Red bell pepper seeded          1 1/2 tb Chopped cilantro
           And chopped                       1/4 ts Salt
      2 tb Red onion                         1/8 ts Pepper
 
  In medium serving bowl, combine all ingredients. Cover and chill until
  ready to serve.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Romaine and Tangelo Salad
 Categories: Salads
      Yield: 1 servings
 
      1    Honey and poppy seed                1 c  Peeled tangelo/mandarin
           Dressing                                 Orange segments
           Small inner leaves from 2           6 tb Pecan halves/sliced
           Large heads romaine lettuce              Almonds
           (about 30 leaves)              
 
  Divide romaine leaves equally among 6 individual plates, top equally with
  tangelos; sprinkle with pecans, pass dressing to spoon over salads.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Summer Fruit Compote
 Categories: Salads
      Yield: 1 servings
 
    1/2 c  Maple syrup                              Fresh mint leaves
      2 c  Water                               1    Peeled & sectioned
  1 1/2 lb Halved & pitted plums                    Grapefruit
      1    Basket boysenberries              1/2 lb Green seedless grapes
      1    Basket raspberries                1/3 c  Wine (plum is good)
      2    Peeled & sectioned naval                 Fresh mint leaves
           Oranges                        
 
  In a saucepan, bring maple syrup and water to boil; simmer for two minutes.
  Reduce heat to low simmer and poach plums (submerge them in hot water) for
  30 seconds. Transfer plums with slotted spoon to the serving bowl. Poach
  boysenberries and raspberries for 15 seconds, and then transfer them to the
  serving bowl. Poach orange and grapefruit sections 1 minute, and remove
  them to the serving dish. Poach grapes for 15 seconds, and transfer them to
  the serving dish. Stir wine into the syrup and simmer two minutes. Let wine
  syrup cool; spoon over fruit. Sprinkle compote with fresh mint leaves.
  Ladle into individual bowls. May be served alone, or with ice cream or
  yogurt.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Walnut Orange Salad
 Categories: Salads
      Yield: 1 servings
 
      6 lg Oranges (navel)                     1 c  Thin sliced radishes
      1 ts Honey                               1 c  Toasted walnut halves chop
    1/2 ts Cinnamon                                 Into smaller pieces if you
      1 lb Mixed fresh greens (half                 Wish
           Spinach and half romaine            3 tb Quality olive oil
           Works best)                              Salt and pepper to taste
    1/2 c  Thin sliced purple onion       
 
  At least 1 1/2 hours before serving, peel and section the oranges. With a
  serrated knife or citrus knife, remove the membrane lining from each orange
  segment. Place oranges in a bowl and squeeze all excess juice from the
  remaining lining over the oranges. Discard any membrane and pick out seeds,
  if necessary. Drizzle honey and sprinkle cinnamon over oranges, cover and
  let stand at room temperature for at least 1 hour. Clean greens and pat
  dry. Break into bite size pieces and toss well with onions, radishes and
  nuts in a large bowl. Drizzle olive oil over salad and toss to distribute.
  Season to taste with salt and freshly ground pepper. Just before serving,
  add the oranges and all their liquid. Mix well.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Weight Watchers Apple Cheddar Salad
 Categories: Salads
      Yield: 1 servings
 
      2 sm Red apples quartered thinly              Cheese cut into small cubes
           Sliced                            1/4 c  Reduce calorie mayonnaise
      2 ts Lemon juice                              Dash salt and pepper
      2 c  Thin sliced celery                       Lettuce
      6 oz Natural mild cheddar flavor    
 
  Place apples in small bowl; toss with lemon juice. Add celery and next 4
  ingredients; toss to coat. Serve on lettuce lined plate.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Whipped Delight and Fruit Delight
 Categories: Salads
      Yield: 1 servings
 
      1 pt Whipping cream                      1 lg Banana sliced
      1 tb Sugar                               1 c  Dates chopped
      1 cn 16-oz pineapple tidbits           1/2 c  Chopped nuts optional
      1 cn 16-oz black cherries                2 c  Miniature marshmallows
 
  Beat whipping cream sweetened with sugar until firm. Just before serving,
  gently fold in remaining ingredients and serve.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: 3-Bean Salad
 Categories: Salads
      Yield: 1 servings
 
      1 cn 16-oz green beans                 2/3 c  Vinegar
      1 cn 16-oz kidney beans                1/2 c  Salad oil
      1 cn 16-oz wax beans                   1/4 ts Pepper
    1/2 c  Chopped green pepper              1/4 ts Salt
    1/2 c  Sugar                             1/2 c  Chopped onion
 
  Drain the three kinds of beans and place them in a bowl. Add all
  ingredients EXCEPT the onion. Mix well and chill several hours. Add 1/2 cup
  onion before serving.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Arugula and Red Onion Salad
 Categories: Salads
      Yield: 1 servings
 
    3/4 lb Arugula leaves                      1 tb Red-wine vinegar
      1 md Size red onion cut into             3 tb Olive oil
           Thin slices                              Salt and fresh ground
      1 ts Finely chopped garlic                    Pepper
 
  Pick over the arugula leaves and remove and discard any tough stems. Rinse
  and drain the leaves. Pat dry. Place the leaves in a salad bowl. Add the
  onion slices, garlic, vinegar, oil, salt and pepper. Toss and blend well.
  Serve.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Asparagus Shrimp Salad
 Categories: Salads
      Yield: 1 servings
 
      1 lb Shrimp shelled and cleaned          2 tb Minced parsley
  1 1/2 lb Cleaned asparagus                   1 md Diced tomato
      1    Thin lemon slice                         Lettuce leaves
    1/4 c  Sliced green onion                  1 oz Grated Monterey jack cheese

----------------------------------DRESSING----------------------------------
    1/2 c  Salad oil                           1 tb Parsley
      4 tb Vinegar                             1 tb Basil
    1/4 ts Salt                                1 tb Oregano
           Dash cayenne                        1 tb Chervil
    1/8 ts Pepper                         
 
  Cook shrimp; drain and set aside. Cook asparagus until crisp- tender; drain
  well. Place shrimp, asparagus and lemon slice in mixing bowl. Pour herb
  dressing over all, cover and chill well, stirring once or twice. Combine
  onion, parsley and tomato. To serve, drain shrimp asparagus mixture and
  arrange on plate with lettuce and cheese. Serve with tomato mixture.
  DRESSING: Combine oil, vinegar, salt, cayenne, pepper, parsley, basil,
  chervil and oregano.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Beet & Cucumber Salad w/Orange Dressing
 Categories: Salads
      Yield: 1 servings
 
      1    Head leafy lettuce                  1    Long European cucumber
      1    Head romaine lettuce                1    Fresh beet (8-oz)

----------------------------------DRESSING----------------------------------
      3 tb Orange juice                        2 ts Orange grated rind
      1 tb Lemon juice                       1/2 ts Salt
      1 tb Honey                             2/3 c  Vegetable oil
      2 ts Dijon style mustard            
 
  Separate the head of leafy green lettuce into individual leaves. Wash and
  blot dry with paper toweling. Gather half the leaves together and then cut
  crosswise into 1 inch wide strips. Repeat with the romaine lettuce.
  Alternate whole leaves of the lettuce and romaine around the inside edge of
  a large salad bowl. Fill the center with shredded lettuce and romaine.
  Cover with damp paper toweling. Refrigerate until serving time. Scrub and
  cut the cucumber in half lengthwise; cut crosswise into thin half-moons.
  Place in plastic bag and refrigerate. Combine orange juice, lemon juice,
  honey, mustard, orange rind and salt in small bowl. Whisk in oil until well
  blended. Refrigerate until ready to use. Pour about half the dressing over
  lettuce strips; toss to coat. Arrange cucumbers in circles in center;
  arrange shredded beet around cucumber. Serve with remaining dressing.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Bitter Greens Salad
 Categories: Salads
      Yield: 1 servings
 
    1/2    Head chicory                      1/4 c  Bottled Italian style
    1/2    Bunch arugula                            Salad dressing
      1 sm Head radicchio                 
 
  Wash and dry greens under cold running water. Remove and discard stems from
  all greens. Dry greens well. Place radicchio on serving platter. Tear
  greens into bite size pieces; place on top of radicchio. Just before
  serving, pour the Italian style dressing over salad and toss.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Brazilian Salad
 Categories: Salads
      Yield: 1 servings
 
  1 1/2    Head mixed romaine and                   Drained and sliced
           Leaf lettuce washed well,           1 cn (6-oz) drained black olives
           Gently patted dry                   1 cn (15-oz) drained garbanzo
      3    Tomatos peeled and sliced                Beans
           Thin                                     Fresh chopped parsley to
      1 lg Onion sliced thin                        Garnish
      1 cn (14-oz) hearts of palm                   Olive oil
 
  Line serving platter with large lettuce leaves. Break the remaining lettuce
  into bite size pieces and place over the top of the large leaves. Arrange
  tomato slices, overlapping down the center of the lettuce bed, tucking
  onion slices in between the tomatos. Arrange sliced hearts of palm next to
  the tomatos. Add rows of olives and garbanzos. Serve with a sprinkle of
  parsley and olive oil or other favorite dressing on the side.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Broccoli and Avocado Salad
 Categories: Salads
      Yield: 1 servings
 
      1 sm Bunch broccoli                    1/2 ts Finely chopped garlic
           Salt to taste                       1 tb Red wine vinegar
      1 lg Ripe avocado                             Freshly ground black pepper
    1/2    Lemon                                    To taste
      1 ts Dijon style mustard                 3 tb Olive oil
 
  Cut the broccoli into florets. If the pieces are large, cut the stems in
  half. Rinse and drain them. Reserve the stems for another use. Drop
  broccoli into boiling salted water to cover. Bring to a boil and cook 2
  minutes. Drain and run the broccoli briefly under cold water to cool. Drain
  again and chill. Cut the avocado in half. Peel each half and remove the
  pit. Cut each half into 8 lengthwise strips. Squeeze the lemon half over
  the strips to prevent discoloration. Arrange the broccoli and the avocado
  alternately on each of 4 serving plates. Blend the mustard, garlic,
  vinegar, pepper and oil, adding salt if needed, in a bowl with a wire
  whisk. Pour over the broccoli and avocado. Serve immediately.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Broccoli Mushroom Bulgur Salad
 Categories: Salads
      Yield: 1 servings
 
    1/4 c  Sugar                             3/4 c  Water
    1/2 ts Salt optional                       1 c  Bulgur (cracked wheat)
      1 ts Paprika                             1    Head broccoli cut into
      1 ts Celery seed                              Florets
      1 ts Onion powder OR                     1 lb Mushroom thin sliced
      2 ts Onion flakes                        2 tb Shredded/finely chopped
    1/3 c  Cider or wine vinegar                    Green onion tops
 
  In saucepan, combine sugar, salt, paprika, celery seed, onion powder or
  onion flakes, vinegar and water and bring to boiling. Pour over bulgur and
  allow to steep for 45-60 minutes. Toss bulgur mixture with the mushrooms
  and broccoli and chill for 2 hours or overnight. Serve cold, sprinkled with
  green onion tops for garnish.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Broccoli Raisin Salad
 Categories: Salads
      Yield: 1 servings
 
      1 lg Head broccoli washed              1/2 c  White raisins
           Trimmed use florets only no       1/2 c  Chopped pecans
           Stems and drained dry             1/2 lb Bacon fried crisp and
      1 c  Chopped red sweet onion                  Crumbled

----------------------------------DRESSING----------------------------------
      2 tb Red wine vinegar                  1/2 c  Sugar
    3/4 c  Mayonnaise                     
 
  In a large bowl, combine the broccoli florets, onions, raisins, pecans and
  bacon. In a small bowl, combine the dressing ingredients, the vinegar,
  mayonnaise and sugar. Mix well and pour over broccoli mixture. Toss gently,
  refrigerate, covered, overnight and toss gently the next day when ready to
  serve.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: MASHED POTATOES WITH GARLIC
 Categories: Vegetables
      Yield: 8 servings
 
      3    Tomatos (peeled/cubed)              4 tb Butter at room temperature
      1    Head garlic                         1    Egg yolk
      5 tb Heavy cream                    
 
  Contributed to the echo by: Janice Norman MASHED POTATOES WITH GARLIC ALA
  THE SILVER PALATE 1. Cook potatoes until tender, about 20 minutes. While
  the potatoes are cooking, separate the cloves of garlic, place them in a
  small saucepan, cover with water and let simmer until very soft, about 15
  minutes.
  
  2. Drain the potatoes, put back in pan, shake over flame until dry. Set
  aside.
  
  3. Slip the skins off the garlic and put in food processor with cream.
  Puree.
  
  4. Transfer the potatoes to the bowl of electric mixer, and add the pureed
  garlic, butter, egg yolk, and pepper/salt to taste. Beat until just smooth
  and serve.
  
  Servings: 8
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: CHOCOLATE SOUR CHERRY CAKE
 Categories: Cakes
      Yield: 10 servings
 
     12 tb Unsalted butter                     6    Eggs, separated
      6 oz Semi-sweet chocolate                1 ts Vanilla
      1 c  Sugar                               1 cn Sour cherries, drained
    3/4 c  Sifted flour with 1 t. salt    
 
  Contributed to the echo by: Janice Norman CHOCOLATE SOUR CHERRY CAKE
  Preheat oven to 350. Melt chocolate and butter together, let cool slightly.
  Beat egg yolks and sugar until lemon colored. Add chocolate and egg whites.
  Pour into a buttered 10-1/2" spring form pan. Sprinkle drained cherries
  evenly on top. Bake for 55 minutes. Cool for 15 minutes. Run knife around
  edge to loosen. Let cool completely and remove from pan.
  
  Servings: 10
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: LENTIL LOAF
 Categories: Vegetarian
      Yield: 4 servings
 
      1 c  Lentils cooked                           Please!)
      1 md Onion, peeled and sliced          1/2 c  Milk
      1    Tomato, diced                       1 tb Corn or peanut oil
  1 1/2 c  Bread crumbs                      1/4 ts Garlic powder
      1 tb Grated Parmesan (fresh              1 ts Salt
 
  Contributed to the echo by: Janice Norman Lentil Loaf Oil for loaf pan
  
  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 & 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) v8.00
 
      Title: YANKEE MAPLE CORN MUFFINS
 Categories: Breads
      Yield: 12 servings
 
      2 c  Flour                             1/4 c  Light brown sugar
      1 c  Yellow cornmeal                     1 c  Milk
      1 tb Baking powder                     1/3 c  Maple syrup
    3/4 ts Salt                              3/4    Stick butter, melted
      2    Eggs                           
 
  Contributed to the echo by: Debra Heng YANKEE MAPLE CORN MUFFINS Mix flour,
  cornmeal, baking powder and salt in a large bowl. Whisk eggs and sugar in
  another bowl until smooth. Add milk and syrup and whisk. Pour over dry
  ingredients and add 4 T of the melted butter. Fold until moistened. Fill
  muffin cups and bake 25-30 mins. at 350. Brush tops with remaining 2 T of
  butter.
  
  Makes one dozen.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: BLUEBERRY CLAFOUTTI
 Categories: Breads
      Yield: 12 servings
 
      4 c  Blueberries                         2 ts Vanilla
      1 c  Milk                            1 1/4 c  Flour
    1/3 c  Sugar                                    Dash salt
      2    Eggs                           
 
  Contributed to the echo by: Debra Heng Originally from: "Victory Garden"
  BLUEBERRY CLAFOUTTI Grease & flour a suitable baking dish. Add berries.
  Combine milk, sugar, eggs, salt & vanilla. Add flour and beat with electric
  mixer until smooth. Pour over berries. Bake at 375 for 45 minutes or until
  golden & puffy.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: GARLIC CROUTONS WITH THYME
 Categories: Breads
      Yield: 1 servings
 
      2 cl Garlic, halved                      2 c  Bread, white, 1/2-inch
      2 tb Butter, unsalted                         Cubes
    1/2 ts Thyme, dried, crumbled         
 
  Contributed to the echo by: Sallie Austin Originally from: Gourmet magazine
  Garlic Croutons with Thyme
  
  Rub a small heavy skillet with the cut side of the garlic and in it cook
  the garlic in the butter over moderately low heat, stirring, for 5 minutes,
  or until it is golden. Discard the garlic, add the bread cubes and the
  thyme, and cook the croutons, tossing them, until they are toasted lightly.
  Sprinkle the croutons with salt to taste and transfer them to paper towels
  to drain.
  
  Makes about a cup.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: LARGE GARLIC CROUTONS
 Categories: Breads
      Yield: 1 servings
 
      1 cl Garlic, large                      12    French bread, slices
    1/3 c  Olive oil                                Salt, pinch
 
  Contributed to the echo by: Sallie Austin Originally from: The Ultimate
  Salad Dressing Book by Claire Stancer Large Garlic Croutons Crush the
  garlic with a pinch of salt. Whisk in olive oil. Brush on 12 1/4 ea 4-inch
  thick slices stale French bread. Bake in a preheated 325 degree oven until
  golden, about 15 minutes. Tear into smaller pieces, if desired.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: PARSLEY CROUTONS
 Categories: Breads
      Yield: 1 servings
 
      3 tb Butter, unsalted                    2 tb Parsley, fresh, minced
      3    Bread, white, slices                     Salt
 
  Contributed to the echo by: Sallie Austin Originally from: Bon Appetit
  magazine Parsley Croutons Cut bread slices into 1/2-in cubes. Melt butter
  in a heavy large skillet over medium heat. Add bread cubes. Season with
  salt. Cook until light brown, stirring frequently, about 5 minutes. Stir in
  parsley. Drain on paper towels. (Can be prepared 6 hours ahead. Cool
  completely. Cover tightly.)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: BAY SCALLOP STEW
 Categories: Seafood, Soups
      Yield: 4 servings
 
      2 tb Chopped shallot                     3 tb Snipped chives
      2 tb Butter                              1 lb Scallops OR
      1 c  Dry white wine                    1/2 lb Scallops AND **
      1 c  Heavy cream                       1/2 lb Lobster meat **
      2 c  Milk (not skim or 2%)               1 ts White pepper (or to taste)
 
  Contributed to the echo by: Janice Norman Originally from: the Sea view
  restaurant - Bar Harbor, Me. Bay Scallop Stew In heavy sauce pan saute
  shallots in butter, add wine; boil. Lower heat and simmer 2 min. Add
  scallops, simmer 5 min. Add milk, cream and chives. Stir until hot. Do not
  boil. salt and white pepper. Serve. prep time 30 - 45 min.
  
  **Alternative: 1/2 # scallop - 1/2 # lobster meat. Stew will separate
  slightly.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: CELEBRATION SHRIMP
 Categories: Seafood
      Yield: 4 servings
 
      8 lg Prawns, shelled and                      Juice of 1 lemon, per four
           Deveined, per person                     People
    1/2 c  Sweet butter                             Fettucine noodles, cooked
      2 cl Garlic, minced                           And drained
      4    White mushrooms, cleaned,                Grated Romano Cheese, to
           Per person                               Taste
 
  Contributed to the echo by: Janice Norman CELEBRATION SHRIMP In a frying
  pan, combine the garlic and butter over medium heat until the butter is
  melted. Place the shrimp and mushrooms in the pan and saute until shrimp is
  done, turning the shrimp and mushrooms occasionally.
  
  Put the hot fettucine noodles on each plate. Top with a serving of shrimp
  and mushrooms, leaving the butter/garlic mixture in the pan. Pour the lemon
  juice over the butter/garlic mixture and heat, stirring for 1-2 minutes.
  Pour the butter/garlic mixture over the fettucine.
  
  Shake the grated cheese over each serving (we let everyone do his/her own)
  and serve.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: GOURMET CHILI POT PIE TOPPING
 Categories: Pies
      Yield: 6 servings
 
      1 c  All purpose flour                 3/4 c  Milk
      1 c  Yellow corn meal                    1    Egg, lightly beaten
      3 tb Sugar                             1/2 c  Grated cheddar cheese
      2 ts Baking powder                       2 ts Chopped chilies, or to
      3 tb Butter, melted and cooled                Taste
 
  Contributed to the echo by: Janice Norman Originally from: Joan Gruzen
  GOURMET CHILI POT PIE TOPPING (from Joan Gruzen) Into a bowl sift together
  the flour, cornmeal, sugar, baking powder. Add the butter, milk and the
  egg, and stir the batter until it is just combined. Stir in the cheddar and
  the chilies and cover the top of the casserole in which you have the chili.
  
  Bake the potpie in the middle of a preheated 400 oven for 10 minutes.
  Reduce the heat to 350 and bake the potpie for 30 minutes more.
  
  Servings: 6
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: ROCK SHRIMP CHOWDER
 Categories: Seafood, Soups
      Yield: 8 servings
 
      2 lb Rock shrimp                       1/2 ts Thyme
      1 c  Celery, diced                       1 ts Chopped garlic
      1 c  Chopped onion                     1/2 c  Flour
      1 c  Chopped carrots                     1    Tomato, diced medium
    1/4 lb Butter or margarine                 1    Green pepper, diced medium
    1/4 ts Black pepper (optional)             2    Tomatos, diced medium
      1 ts Curry powder                             Chopped parsley for garnish
  1 1/2 ts Chili powder                   
 
  Contributed to the echo by: Janice Norman Originally from: Chef Tom Hietpas
  Rock shrimp chowder from the Black Tulip Restaurant in Cocoa, Florida. Rock
  Shrimp Chowder
  
  Peel the shrimp and boil the shells in 1 gallon water with the scraps from
  chopping the onion and celery and 2 teaspoons salt. Reduce the liquid to
  1/4 or about 1 quart of stock and strain. Blanch the shrimp in the stock.
  Do not overcook. Strain and reserve shrimp and stock for soup. Saute the
  celery, carrots and onion. Add black pepper, curry powder, chili powder,
  thyme and chopped garlic. Add flour and mix well. Gradually add 1 quart of
  hot shrimp and stock and simmer for about 15 minutes on low heat. Add diced
  tomato, green pepper and potatoes to stock mixture and continue to simmer
  until potatoes are tender. Add salt to taste and rock shrimp just before
  serving. Serve topped with oyster crackers and fresh chopped parsley.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: WHOLE WHEAT PIZZA CRUST
 Categories: Breads
      Yield: 1 servings
 
  1 1/2 c  Warm water                          1 c  White all-purpose flour
      2 tb Veg. oil                                 (enough to make a satiny
      3 tb Honey                                    Dough)
      1 tb Salt                                1 ts Yeast
  2 1/2 c  Whole wheat flour                        Cornmeal for shaping surface
      2 tb Gluten flour (opt.)            
 
  Contributed to the echo by: Janice Norman Whole wheat pizza WHOLE WHEAT
  PIZZA CRUST
  
  Dissolve yeast in water. Add oil, honey, salt, and 1 cup whole wheat flour,
  and mix well. Cover and set in warm place until light and bubbly. Add
  remaining wheat flour and as much white flour as the dough wants. Knead for
  10 minutes or more. Grease top of dough, put in oiled bowl, cover, let rise
  35-45 minutes. After 1st rise, punch down, knead briefly, allow it to rest
  about 10 minutes -- pat it down occasionally.
  
  Heat pizza stone in 400F oven. On a cornmeal-covered board (lots of
  cornmeal), roll, pound, and push dough into a circle. Take out stone, slide
  dough onto it, top with sauce and pizza ingredients. Cook pizza 10 to 15
  mins.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: SHRIMP AND FETA ALLA GRECQUE
 Categories: Ethnic, Seafood
      Yield: 6 servings
 
      1 lb Shrimp, medium, cleaned,            1 tb Parsley, chopped
           Cooked                              1 tb Basil, fresh, chopped
      1 lb Feta cheese, *                      1 tb Dill, fresh, chopped
      1 c  Scallions, sliced                 1/2 ts Salt
      1 tb Tomato sauce                      1/4 ts Pepper
    1/2 c  Olive oil                       1 1/2 lb Fettuccine, or flat
    1/4 c  Lemon juice, fresh                       Noodle **
 
  Contributed to the echo by: Jean Hores Originally from: Kitchen Aid Cook
  Book Shrimp and Feta Alla Grecque * feta cheese, drained and coarsely
  crumbled ** noodles, cooked and drained
  
  Combine shrimp, feta cheese, scallions in a large bowl. Add tomato sauce,
  olive oil, lemon juice, parsley, basil, dill, salt, and pepper; mix well.
  Cover and refrigerate 1 hour.
  
  Toss shrimp mixture with hot noodles and serve immediately or refrigerate 1
  hour and serve cold.
  
  Servings: 6
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: HOT APPLE MUFFIN
 Categories: Breads
      Yield: 24 servings
 
----------------------------------TOPPING----------------------------------
      4    Apples, red, medium,                3 tb Sugar
           Dessert                             2 ts Cinnamon, ground

-------------------------------MUFFIN BATTER-------------------------------
      2 c  Flour, all-purpose                  2    Eggs
      1 ts Salt                              2/3 c  Milk
      1 tb Baking powder                     1/4 c  Butter, melted
    1/4 c  Sugar                               1 c  Apples, peeled, chopped,
 
  Contributed to the echo by: Jean Hores Originally from: BETTER BAKING Hot
  Apple Muffins TOPPING: To prepare the topping, core and peel the apples,
  keeping them whole. Cut each one into 4 to 5 thick rings. Mix the sugar and
  cinnamon together and coat the apple rings. Reserve.
  
  MUFFIN: Sift together the dry ingredients in a mixing bowl. In another bowl
  beat the eggs, add the milk and melted butter. Stir the liquid very quickly
  into the flour mixture - do not beat and do not worry about lumps. Speed is
  essential. Fold in the chopped apples. Fill 24 (5in.) greased muffins tins
  or paper cases, filled to one-third, and put one cinnamon apple ring on
  each muffin.
  
  Bake in a preheated hot oven 425F, for 15 to 25 minutes, until cooked.
  Remove from tins and serve hot.
  
  Servings: 24
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: SPINACH & FETA CHEESE QUICHE
 Categories: Ethnic, Cheese/eggs, Vegetables
      Yield: 6 servings
 
     10 oz Spinach, frozen, chopped, *         2 tb Parsley, chopped
      4    Eggs, beaten                      1/4 lb Feta cheese, crumbled
    3/4 c  Cream                               3 tb Parmesan or Romano
  1 1/4 c  Milk                                     Cheese **
      2 tb Lemon juice                    
 
  Contributed to the echo by: Jean Hores Originally from: THE FRUGAL GOURMET
  ~ JEFF SMITH Spinach and Feta Cheese Quiche (Jeff Smith) Salt and pepper to
  taste Quiche Crust, baked, cooled
  
  * defrost spinach and squeeze out as much moisture as possible; it should
  be fairly dry. ** cheese is better if fresh-grated.
  
  Mix the eggs, cream, and milk.  Add the salt and pepper, lemon juice, and
  parsley. Stir in the spinach and feta cheese. Fill the quiche crust, and
  place the Parmesan on top.
  
  Bake at 375 F. for 30 to 40 minutes, or until a knife inserted in the
  center comes out dry. Cool for 10 minutes before serving.
  
  Can also be served at room temperature.
  
  Servings: 6
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: FETA & RICOTTA CHEESE FONDUE
 Categories: Ethnic, Cheese/eggs
      Yield: 4 servings
 
      3 tb Butter or margarine                 1    Lemon, juice of
      4 oz Feta cheese 1/2" cubes              1 tb Parsley, minced (optional)
    1/8 ts Pepper, black                       1 c  Ricotta cheese
 
  This will taste very Greek to you. Be sure to drain the spinach well.
  Contributed to the echo by: Jean Hores Originally from: QUICK, THRIFTY
  COOKING Feta and Ricotta Cheese Fondue
  
  Melt the butter in a heavy 8-inch skillet or a 1 quart saucepan over
  low-heat. Add the feta and ricotta cheese, and pepper. Cook, stirring
  constantly, and mashing the cheeses slightly, until they soften and begin
  to bubble - about 5 minutes.
  
  Stir in lemon juice, and garnish with the parsley if desired. Serve at
  once; as the fondue cools, it loses flavor. VARIATIONS: Substitute Fontina
  cheese for the Feta Cheese or you can substitute cottage cheese for the
  ricotta. You can make both of these substitutions.
  
  Servings: 4
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: CHOCOLATE CANDY SQUARES
 Categories: Candies, Chocolate
      Yield: 24 servings
 
    1/2 c  Margarine (melted)              1 1/2 c  Flaked coconut
      2 c  Vanilla wafer crumbs              2/3 c  Evaporated milk
      1 c  Chopped walnuts                     1 c  Brown sugar (firmly packed)
      6 oz Pkg. chocolate chips           
 
  Contributed to the echo by: Laurie Gill Pour melted butter in bottom of
  13x9" baking pan. Sprinkle vanilla wafer crumbs evenly over butter.
  Sprinkle walnuts over crumbs, chocolate chips over walnuts and coconut over
  chocolate. Combine evaporated milk with brown sugar. Stir until smooth.
  Pour evenly over layers. Bake at 350 degrees for 25 minutes. Cool for 1
  hour. Cut into 1-1/2 ea squares.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: CRUNCHY PEA SALAD
 Categories: Salads
      Yield: 4 servings
 
     10 oz Fresh or frozen peas              1/4 c  Diced green onion
    1/4 c  Crisp bacon (crumbled)              1 c  Cashews
      1 c  Diced celery                      1/2 ts Dijon mustard
    1/2 c  Sour cream                          1 cl Garlic (minced)
      1 c  Chopped celery                      1 c  Prepared Hidden Valley Ranch
 
  Contributed to the echo by: Laurie Gill ORIGINAL RANCH salad dressing
  
  Rinse peas in hot water (or steam if fresh); drain. Combine vegetables,
  nuts, and bacon with sour cream. Mix dressing, mustard and garlic together;
  pour over salad mixture. Toss gently. Chill.
  
  SERVES 4
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: PICKLED PEACHES
 Categories: Fruits
      Yield: 3 servings
 
      7 lb Peaches, small                    1/2 c  Water
      3 lb Sugar                               1 ts Cinnamon, ground
  1 1/2 c  Vinegar, cider                           Cloves, whole
 
  Contributed to the echo by: Sam Waring Originally from: Mrs. Donald E.
  Jefferson, Caroline Co., MD, per the Hammond-Harwood House Cookbook PICKLED
  PEACHES Peel peaches and stick a clove in each. Mix the sugar, vinegar and
  water and bring to a boil. Add enough peaches to be covered by syrup. Cook
  until a straw pushes easily through to the pit. Pack into hot sterilized
  jars, fill with hot syrup and seal the jars. Process 25 minutes in a
  boiling water bath.
  
  Makes about 3 quarts.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: MEXICAN CORNBREAD #2
 Categories: Breads
      Yield: 8 servings
 
  1 1/2 c  Plain cornmeal                      1 ts Butttermilk
      1 ts Salt                                2    Jalopeno peppers (chop fine)
      3 ts Baking powder                       2 c  Sharp cheese - grated
      1 c  Cream style corn                  1/2 c  Chopped onion
      2    Eggs or egg sub.                  2/3 c  Cooking oil
      1 lg Bell pepper (chop fine)                  Few shakes garlic powder
 
  Contributed to the echo by: Karen Lamm Originally from: Mom Mexican
  Cornbread
  
  Mix all ingredients except cheese. Heat greased iron skillet and pour 1/2
  the mixture into the pan. Put 1/2 of the grated cheese on top, then pour
  remaining mix over it. Put rest of the cheese on top. Bake for 35 minutes
  at 350F. Cool for at least 30 minutes before cutting.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: SPAGHETTI ALL'AGLIO E PEPERONCINO PICCAN
 Categories: Italian, Pasta
      Yield: 4 servings
 
      2 tb Olive oil                           1 tb Chopped parsley
      4    Ripe tomatos, peeled and            1 lb Spaghetti
           Chopped                           1/2 c  Freshly grated Parmesan
      3 cl Garlic, finely chopped                   Cheese
      1 ts Crushed red pepper                       Salt to taste
 
  Originally from: COSTA Cruise Lines via Tom Dickman SPAGHETTI ALL'AGLIO E
  PEPERONCINO PICCANTE (Spaghetti W/Garlic And Red Pepper) Heat olive oil in
  a large skillet and add tomatos, garlic and crushed pepper and simmer 2
  minutes longer.
  
  Meanwhile, heat 4 to 6 quarts water in a large pot. Add salt to taste and
  the spaghetti. Bring to boil and boil about 8 minutes, until spaghetti is
  "al dente." Do not over cook. Drain and add to the skillet. Heat through
  and serve sprinkled generously with Parmesan cheese.
  
  Serves 4
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cape Cod Cranberry Bread Bake
 Categories: Breads
      Yield: 8 servings
 
      1    Orange;large, seedless            1/2 c  Heavy cream
      2 c  Cranberries;picked over             3 tb Grand Marnier liqueur
  2 1/4 c  Sugar                               1 ts Vanilla
    1/3 c  -Water                              8 oz French bread loaf;or Italian
      2    Eggs, large                              -trimmed of crusts, cut in
      1 pn Cinnamon;ground                          -thin slices
  1 1/2 c  Milk                                     Heavy or whipping cream
 
  From Massachusettes' Cape. Delightfully different for Thanksgiving,
  
    Finely grate the peel from the orange. Remove the skin and membranes for
  the orange. Section the orange and cut each section across into thin
  slices. Combine the orange peel, orange slices, cranberries 1 1/2 cups
  sugar and the water in a medium saucepan. Heat to boiling; reduce the heat.
  Simmer covered 10 minutes. Remove cover and continue to cook until slightly
  thickened, about 5 minutes. Remove from heat.
    Preheat the oven to 325F. Beat the eggs with the cinnamon in a large bowl
  until light. Beat in the remaining 3/4 cup sugar, the milk and 1/2 cup
  cream, Grand Marnier liqueur and vanilla. Place a layer of bread over the
  bottom of a buttered 2 qt souffle dish. Using a ladle, add enough egg
  mixture to cover the bread. Spoon one third of all the cranberry mixture
  over the top. Repeat the layers two more times, adding all the egg mixture
  to the dish before spooning on the last third of the cranberries. Bake
  until firm, about 1 hour. Serve slightly warm or at room temperature with
  heavy cream. SERVES:8
  
  SOURCE:_As American As Apple Pie_
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: PRESSED SANDWICH
 Categories: Sandwiches
      Yield: 4 servings
 
      8 oz Cooked meat or poultry            1/4 c  Olive oil
           - diced or sliced                   1 md Onion
      2    Long loaves French bread                 - peeled & thinly sliced
           -=OR=- Italian bread                4 sl Brie cheese, 2 oz each
      8    Bacon rashers                  
 
  DEFROST COOKED MEAT, if necessary. Cut the ends off the bread and cut each
  loaf in half the short way. Remove the center of the bread. (Save the white
  centers for breadcrumbs.) Set the hollow loaves aside. Arrange the bacon in
  a large skillet or fry pan and place over medium heat. Cook, turning once,
  until crisp. Remove the bacon, drain on paper towels and discard the fat in
  the pan. Replace the pan on the stove, add 2 tablespoons oil and the
  onions. Cover and cook until soft, about 7 minutes. Uncover, increase heat
  to high and cook, stirring often until onions begin to dry out and turn a
  light golden color, another 10 minutes or so. Remove from the heat, scrape
  the onions into a bowl and set aside. Stuff a cheese slice and a bacon
  rasher in each loaf of bread. Using the handle of a large wooden spoon,
  stuff in the meat and onions. Choose a skillet or roasting pan large enough
  to hold 4 sandwiches and choose a flat cover that is smaller than the pan.
  Heat half the remaining oil over low heat, place the sandwiches in the
  skillet with the cover on top of the sandwiches. Place a 2-pound weight on
  the cover and cook for about 5 minutes. Remove the cover, turn the
  sandwiches and add the remaining oil. Replace the cover and press down with
  the weights. Cook another 5 minutes. Remove the sandwiches from the heat
  and keep warm in a 250F oven while you cook the remaining 2 sandwiches. To
  serve, cut each sandwich in half, then diagonally cut each half into
  triangular pieces.
  
  MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: PUMPKIN CASSEROLE
 Categories: Side dish, Casseroles, Vegetables
      Yield: 6 servings
 
  1 1/2 lb Fresh pumpkin meat                  2    Eggs
      1 lg Onion; finely chopped             3/4 c  Milk
    1/2 ts Salt; or as desired               3/4 c  Farmers cheese
    1/4 ts Ground white pepper                      -OR- hoop or ricotta cheese
      2 tb Unsalted butter; melted        
 
  Pumpkin dishes don't have to be sweet. This one is perfect with roast pork.
  Hollow out a small pumpkin to serve this in for a special presentation.
  
  PREHEAT OVEN TO 375F. Using a paring knife or vegetable peeler, peel and
  discard outer skin of the pumpkin. Slice the pumpkin into 1/4-inch slices
  and place in a mixing bowl. Add the onion, salt, pepper and butter and toss
  well. Pour contents of the bowl into a 9-inch round or square greased
  baking dish, cover with foil and place in the oven. Bake for 30 minutes.
  Meanwhile, beat eggs, milk and cheese together until smooth. Remove the
  baking dish from the oven, remove the cover and pour the cheese mixture
  over the top. Replace in oven, uncovered, another 20 minutes. The gratin is
  done when it turns golden brown.
  
  MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: PUREE OF SWEET POTATO SOUP
 Categories: Soups, Vegetables
      Yield: 6 servings
 
      1 tb Flavorless cooking oil            1/2 ts Nutmeg
      1 md Onion; chopped                      1 ts Salt; or to taste
      6 c  Low-sodium chicken broth          1/4 ts White pepper
           -OR water, or a mixture           1/2 c  Chunky cranberry sauce
  1 1/4 lb Sweet potatoes                           Sour cream
           - peeled and roughly diced     
 
  HEAT OIL IN A POT over medium heat; add onions. Cook, stirring, for 5
  minutes. Add stock, potatoes, nutmeg, salt and pepper. Raise heat to high,
  cover and bring to a boil. Reduce heat to low and simmer, uncovered, for 30
  minutes. Remove from heat and puree the soup in batches. Replace pureed
  soup in a pot and reheat, covered, over low heat. To serve, place a dollop
  of cranberry sauce and sour cream in the bottom of each soup bowl. Transfer
  piping hot soup to a tureen or pitcher and ladle into bowls at the table.
  
  MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: PUREE OF TOMATO SOUP
 Categories: Soups
      Yield: 6 servings
 
    1/4 c  Virgin olive oil                    3 tb Chopped fresh herbs
      1 md Onion                                    - any combination of Basil,
           - peeled and roughly diced               - Oregano, Thyme & Marjoram
    1/2 tb Minced garlic                            Salt; to taste
      2 lb Plum tomatoes,pref. overripe             Freshly ground pepper
      1 c  Dry white wine                           - to taste
 
  HEAT THE OLIVE OIL in a 3-quart heavy stock pot over low heat. Add the
  onions and cook slowly, without coloring, for about 7 minutes. Add the
  garlic, tomatoes, white wine and herbs. Cover and cook over low heat about
  30 minutes, breaking up the tomatoes with a wooden spoon as they soften.
  Strain and reserve the liquid. Place the tomatoes in a blender or processor
  and puree until very smooth. Add the reserved liquid to the tomato puree
  and pass the soup through a strainer to remove the tomato skins and seeds.
  Taste for salt and pepper.
  
  MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: ROSTI POTATOES
 Categories: Side dish, Vegetables
      Yield: 2 servings
 
      1 lg Potato                              2 tb Butter
           Salt and pepper; to taste      
 
  PEEL THE POTATOES and shred them by hand. Add the salt and pepper and mix.
  Melt the butter in a 6-inch or 8-inch teflon frying pan over medium heat
  and add the potatoes. Cook without stirring for about 10 minutes. Gently
  press down on the potatoes to compact them. Flip the pancake and cook until
  golden on the second side, another 5 to 7 minutes. Add more butter to the
  pan if necessary.
  
  MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: RUSSIAN PICKLED WHITEFISH
 Categories: Fish, Seafood, Ethnic
      Yield: 4 servings
 
      4    Pieces of whitefish fillet          1 c  White wine
           - (about 6 oz each)               1/4 c  Vinegar
      1    Onion; thinly sliced              1/4 c  :water
      1 tb Mustard                             2 tb Chopped fresh dill
      1 ts Whole coriander seed                     Salt and pepper; to taste
      1 ts Minced garlic                  
 
  PREHEAT OVEN TO 375F. Place the whitefish in a baking dish just large
  enough to hold the fillets comfortably, spread the onions over the top and
  set aside. Combine mustard, coriander, garlic, wine, vinegar, water, dill,
  salt and pepper in a small pot. Place over high heat, quickly bring to a
  boil and pour over the whitefish fillets. Cover the baking dish and place
  in the oven for 5 minutes. Remove from the oven, let cool to room
  temperature and place in the refrigerator. Serve chilled.
  
  MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: SALMON BURIED IN POTATOES
 Categories: Fish, Main dish
      Yield: 4 servings
 
      4    7-oz skinless salmon fillets             White pepper
      2 lb Russet potatoes                    12 tb Butter
      1 tb Lemon juice                       1/2 c  Shallots
      6 lg Scallions                         1/2 c  Dry white wine
           - thinly sliced into rounds       1/2 c  White wine vinegar
           Kosher salt                    
 
  PREHEAT OVEN TO 450F. Heavily butter 4 pieces of 9-by-12-inch aluminum
  foil, then sprinkle with salt and white pepper. Shred the potatoes and mix
  with lemon juice and scallions. Make a bed using half the potatoes on each
  piece of aluminum foil. Place a salmon fillet on the potato bed, sprinkle
  with salt and pepper and cover with remaining potatoes. Press down on the
  potatoes, then enclose tightly in foil. Place in oven for 15 minutes.
  Meanwhile, combine shallots, wine and vinegar in a saucepan. Place over
  medium heat and cook until most of the liquid is evaporated. Remove from
  the heat and beat in remaining butter. Add salt and white pepper to taste
  and set briefly aside in a warm place. When it's time to put dinner on the
  table, heat the broiler. Unwrap the salmon, and place it close to the heat.
  Brown well, about 2 minutes per side. Arrange the salmon on a platter and
  serve the sauce separately.
  
  MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: SALMON IN RED WINE WITH APRICOTS
 Categories: Fish, Main dish
      Yield: 4 servings
 
      2 tb Vegetable oil                            Salt; to taste
    1/4 c  All-purpose flour                        Freshly ground pepper
  1 1/4 lb Salmon fillets                           -to taste
      1 c  Dry red wine                        1 c  Dried apricots
    1/2 c  Fish stock                          2 tb Unsalted butter
 
  PREHEAT OVEN TO 375F. Pat the salmon dry on towels. Dust in flour, shaking
  off the excess. Heat the oil in a 12-inch oven-proof skillet or roasting
  pan over medium heat on the stove. Add the salmon and brown on all sides.
  Remove to a plate and discard oil. Add the wine and stock to the skillet
  and bring to a boil. Replace salmon in the skillet, add the apricots and
  sprinkle with salt and pepper. Place, uncovered, in the oven. Cook 7
  minutes. When done, transfer skillet to the stove top and remove the fish
  to a carving board. Cook the liquid in the roasting pan over high heat,
  stirring, until it thickens slightly. Remove from heat and whisk in the
  butter. Cut the salmon into 1/2-inch slices, arrange on a serving platter
  and spoon over the sauce.
  
  MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: SALMON PATE
 Categories: Appetizers, Fish
      Yield: 16 servings
 
      1 sl White bread                     2 1/4 lb Salmon
      1 tb Unsalted butter                     1 ts Salt
    1/2 c  Diced onion                         1 ts Ground white pepper
    1/2 c  Dry white wine                      1 ts Ground coriander
      4    Eggs                              1/4 ts Ground nutmeg
      3    Egg whites                        1/2 c  Whipping cream
    1/2 lb Whitefish                      
 
  PREHEAT OVEN TO 325F. Remove and discard the crust from the bread. Tear the
  bread into pieces and set aside. Melt the butter in a skillet over medium
  heat on the stove, add the onions and cook, stirring for 5 minutes or until
  softened. Add the wine, bring to a boil and cook 1 minute. Add the bread
  and cook, stirring 5 minutes. Scrape the mixture into a mixing bowl.
  Roughly cut the whitefish and salmon into 1-inch pieces and add to the
  bread in the mixing bowl. Add the salt, pepper, coriander and nutmeg and
  mix. Place the mixture in a food processor and process until smooth. Or,
  fit a meat grinder with a medium die and grind the fish mixture twice.
  Transfer mixture to a mixing bowl and place bowl over a pan of ice water.
  Add the eggs and the whites and mix well. Slowly add the cream. Pack the
  mixture into a 9-by-5-by-3-inch glass, ceramic or metal loaf pan. Tap the
  pan on a counter to firmly pack. Cover tightly with a double layer of
  aluminum foil. Place loaf pan in a larger pan and fill with boiling water
  until it rises halfway to the top of the loaf pan. Place in the oven for 1
  hour. Remove pate from oven and its water bath. Place loaf pan on a baking
  sheet. Cool for 1 hour. Refrigerate for at least 3 hours. To remove, run a
  knife around edges of the pate. Dip loaf pan in hot water for a minute.
  Turn out onto a plate. Serve with toast or crackers.
  
  MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: SALMON W/ CABBAGE, CHESTNUTS & BACON
 Categories: Fish, Main dish
      Yield: 6 servings
 
     32    Chestnuts                           2 c  Dry white wine
    1/2 lb Slab bacon                        1/2 c  Unsalted butter
           - cut into 1/2-in cubes             2 tb Unsalted butter
      2 sm Red cabbages                        4 tb Finely minced shallots
           - finely shredded                   1 c  White vinegar
    1/2 ts Freshly ground pepper             1/4 ts Salt
      5 lb Whole salmon                   
 
  PREHEAT OVEN TO 350F. Using a small knife, make a slit in each chestnut and
  spread them on a cookie pan in the oven for 30-to-35 minutes. Remove from
  oven and when they are cool enough to handle, peel them. Place the bacon in
  a large skillet over medium heat and cook, stirring, about 5 minutes. Add
  the cabbage, cover and cook another 6-to-7 minutes or until well wilted.
  Remove from heat, add the chestnuts and transfer to a bowl. Sprinkle the
  cavity of the salmon with pepper and stuff with the cabbage mixture. Place
  the salmon in a roasting pan and add 1 cup wine and 2 tablespoons butter.
  Place in oven, uncovered, for 20 minutes. Turn on its other side and cook
  another 15-to-20 minutes, or until just barely cooked at the bone. While
  the salmon is baking, prepare the sauce. In a small saucepan over medium
  heat, combine shallots, remaining wine, vinegar and salt. Cook until the
  mixture is almost dry. Remove from heat and whisk in remaining butter.
  Arrange the salmon on a large serving platter and offer the sauce on the
  side.
  
  MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: SALMON WITH 2 PUREES
 Categories: Fish, Main dish
      Yield: 4 servings
 
      1 lb Celery root                         2 c  Fish stock
      1 lb Onions                              1 c  Whipping cream
  1 1/2 lb Mushrooms                           3 tb Chopped parsley
      2 tb Minced shallots                     4    7 oz salmon steaks
    3/4 ts Salt                                     -=OR=- Salmon fillets
      1 c  Dry white wine                      1 tb Melted butter
    1/2 tb Finely minced garlic                2 tb Unsalted butter
 
  PEEL THE ONIONS, roughly dice them and set aside. Remove and discard celery
  root tops. Using a paring knife, peel and discard the thick black outer
  layer. Cut the celery root into pieces large enough to fit in the hopper of
  a food processor. Fit with a shredding blade and shred the celery root.
  Combine onion and celery root in a heavy pot. Cover onion and celery root
  and place over low heat. Cook for 20 minutes, stirring frequently. Remove
  cover and cook, stirring, another 10 minutes or so or until the mixture is
  dry. Keep warm while preparing the rest of the recipe. Place mushrooms,
  shallots and 1/4 teaspoon salt in a food processor and puree until smooth.
  Scrape this mixture into a medium saucepan over medium heat and cook,
  uncovered, stirring, until the moisture has evaporated and the mixture is
  dry. Remove from the heat and hold in a hot oven until salmon is done.
  Preheat the broiler. Butter a 9-inch baking dish. While mushroom mixture is
  cooking, combine the wine, garlic and 1/4 teaspoon salt in another medium
  saucepan over medium heat. Cook, uncovered, until reduced by half. Add the
  fish stock and reduce again until the mixture starts to thicken. Add cream
  and reduce until sauce will coat the back of a spoon. Scrape into a
  blender, add the parsley and blend until smooth. Replace in saucepan. Place
  the salmon in the baking dish and coat the surface with melted butter.
  Sprinkle with 1/4 teaspoon of salt, and place under broiler for 5 minutes.
  Replace parsley cream over medium heat on top of the stove and whisk in the
  unsalted butter. To serve, place dollops of celery root and mushroom puree
  on a warm plate. Lay a piece of salmon on top between the 2 and spoon some
  sauce over the top.
  
  MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: SALMON WITH FINES HERBES STUFFING
 Categories: Fish, Seafood, Main dish
      Yield: 6 servings
 
      1    Whole side of salmon (2 lb)         5 tb Butter
           - skin and bones removed            2 c  Fresh bread crumbs
      1 tb Oil                                 1 c  Chopped parsley
      1 c  Minced onion                        3 tb Chopped fresh tarragon
    1/2 c  White wine                          2 ts Chopped fresh thyme
      2 ts Salt                              1/2 c  Sherry
      1 ts White pepper                   
 
  COMBINE ONION, WINE, SALT, PEPPER and 2 tablespoons butter in a large pot,
  place over medium heat and cook for 5 minutes. Add bread crumbs. Cook,
  stirring constantly, 3 minutes. Transfer contents to bowl and cool. Add
  parsley, tarragon and thyme. Lay fillet on work surface and carefully
  butterfly it by cutting in half to give you 2 thin fillets. Lay down a
  piece of parchment paper larger than the 2 fillets side by side. Brush it
  with oil. Lay the 2 pieces of salmon on the parchment head to tail, forming
  a large rectangular fillet of salmon. Spread cool stuffing evenly over the
  salmon and roll up the salmon cigarette style. Use the paper underneath to
  assist rolling tightly into a cylinder. Preheat oven to 350F. Place salmon
  roll in a baking pan and bake 35 minutes. Meanwhile, heat the sherry in a
  saucepan; cook, reducing by half. Remove from heat and whisk in the
  remaining butter. Unwrap the salmon from the paper and place on a platter.
  Pour the sauce over and serve immediately.
  
  MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Broccoli Apple Soup
 Categories: Soups
      Yield: 4 servings
 
      1 tb Olive Oil                           1 c  Red Cooking Apple
      2 c  Fresh Broccoli Stalks                    - peeled and diced
           - (peeled and diced)              1/2 c  Celery, diced
      2 tb Fresh Thyme, finely chopped         4 c  Lo-Salt, Lo-Fat Chick. stock
           -OR-                              1/4 ts Ground white pepper
    3/4 ts -Dried Thyme, crushed             1/4 c  NonFat Yogurt
      1 c  Onion; thinly sliced                2 tb Minced Parsley
 
  Heat oil in large pot with lid.  Add broccoli, thyme, onion, apple and
  celery.  Cover and cook over low heat 10 minutes.  Add chicken stock and
  pepper.  Cook 30 minutes more.  Remove from heat and cool slightly. Puree 1
  cup at a time in blender or food processor. Serve hot or chilled, garnished
  with a dollop of yogurt and sprinkling of minced parsley.
  
  Makes 5 1/2 cups.
  
  From: Edward Pallan
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: PEANUT BUTTER SOUP
 Categories: Soups
      Yield: 6 servings
 
      2 tb Minced onion                        4 c  Chicken broth
      3 tb Butter                                   Salt, pepper
      1 tb Flour                               1 c  Whipping cream
      1 c  Peanut butter                       1 tb Madeira
 
  Cook onion in butter until soft in 2-quart saucepan. Add flour and cook,
  stirring, until smooth. Stir in peanut butter, add chicken broth. Season to
  taste with salt and pepper. Cook, stirring, over low heat until thickened
  and smooth. Add cream. Just before serving, add Madeira.
  
  Created by: Velvet Turtle, Los Angeles
  
  (C) 1992 The Los Angeles Times
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: LAVASH (ARMENIAN CRACKER BREAD)
 Categories: Breads
      Yield: 8 servings
 
      1 pk Dry yeast                           2 c  All-purpose flour
  1 1/2 c  Warm water                          2 c  Whole wheat flour
      1 ts Salt                                     Toasted sesame seeds
 
  Sprinkle yeast into warm water in large bowl and stir until dissolved. Add
  salt. Combine all-purpose and whole wheat flours and add enough to yeast
  mixture to make stiff dough. Turn out on floured surface and knead until
  smooth and elastic, 8 to 10 minutes. Shape into ball. Place in greased bowl
  and turn to grease top. Cover and let rise until doubled in bulk, about 1
  1/2 hours. Punch down and let rise again until doubled, about 30 minutes.
  Divide dough into 8 pieces and roll each out on lightly floured surface to
  very thin circle about 9 inches in diameter. Place, one at a time, on
  baking sheet and sprinkle with sesame seeds. Bake at 400F 5 to 6 minutes,
  or until bread appears dry, lightly browned and blistered. Run palest side
  under hot broiler until lightly browned. Cool and store in dry place.
  
  (C) 1992 The Los Angeles Times
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: CHILLED CREAM OF VEGETABLE SOUP
 Categories: Soups, Vegetables
      Yield: 6 servings
 
      1 c  Chopped celery leaves               2    Whole cloves
      1 md Carrot; diced                       1    Garlic clove
      1 sm Green bell pepper; diced          1/4 c  Rice
      1 c  Chopped spinach leaves                   Salt, pepper
    1/2 c  Chopped parsley                     2    Egg yolks
      1 lg Onion; chopped                      2 c  Half and half
      4 c  Chicken broth                            Sour cream
      3    Parsley sprigs                           Parsley; minced
      1    Bay leaf                                 Chives; minced
    1/2 ts Dried thyme                         2 md Tomatoes; peeled & chopped
 
  Combine celery leaves, carrot, green pepper, spinach, chopped parsley,
  onion and chicken broth in kettle. Tie parsley sprigs, bay leaf, thyme,
  cloves and garlic in small square of cheesecloth. Add to broth mixture
  along with rice. Season to taste with salt and pepper. Bring to boil, cover
  and simmer 40 minutes. Discard seasonings in cheesecloth bag. Press soup
  through fine sieve or puree in blender. Return soup to kettle and bring to
  boil. Beat egg yolks and stir a few tablespoons of soup into yolks. Stir
  yolk mixture into hot soup and cook, stirring, until smooth. Do not boil.
  Stir in half and half and simmer 2 or 3 minutes, stirring constantly.
  Remove from heat and chill thoroughly. If soup separates, stir before
  serving. Spoon into chilled soup bowls. Top each serving with dollop of
  sour cream and sprinkle with parsley, chives and chopped tomato.
  
  (C) 1992 The Los Angeles Times
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Biscotti Di Greve ( Orange Almond Biscotti)
 Categories: Italian, Cookies
      Yield: 48 servings
 
      2 c  Flour; unbleached, all purp         1    Egg yolk, large
      1 c  Sugar                               1 ts Vanilla
      1 ts Baking soda                         1 tb Orange zest; freshly grated
    1/4 ts -Salt                           1 1/2 c  Almonds, whole; toasted
      2    Eggs, large                              -lightly & chopped coarse

----------------------------------EGG WASH----------------------------------
      1    Egg, large; beaten with             1 ts -Water
 
  From the bakery in Greve, in Chianti, Italy.
  
  In the bowl of an electric mixer, fitted with a paddle attachment, blend
  the flour, the sugar, the baking soda and the salt until the mixture is
  combined well. In a small bowl whisk together the whole eggs, the yolk, the
  vanilla and the zest, add the mixture to the flour mixture, beating until a
  dough is formed and stir in the almonds.
    Turn the dough out onto a lightly floured surface, knead it several times
  and halve it. Working on a large buttered and floured baking sheet, with
  floured hands form each piece of dough into a flattish log 12 inches long
  and 2 inches wide, arrange the logs at least 3 inches apart on the sheet,
  and brush them with the egg wash. Bake the logs in the middle of a
  preheated 300F for 50 minutes and them cool on the baking rack for 10
  minutes.
    On a cutting board, cut the logs crosswise on the diagonal into 1/2 inch
  thick slices, arrange the biscotti, cut sides down, on the baking sheet and
  bake them, in the 300F oven for 15 minutes on each side. Transfer the
  biscotti to racks to cool and store them in airtight containers. MAKES:
  about 48 BISCOTTI
  
  SOURCE: Gourmet, December 1992
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Ginger Chocolate Biscotti
 Categories: Italian, Cookies
      Yield: 36 servings
 
  2 1/2 c  Flour; unbleached, all purp              -Dutch process
      1 c  Sugar                               2 tb Ginger, fresh;peeled, grated
      1 ts Baking soda                       1/2 ts Almond extract
    1/2 ts -Salt                               3    Eggs, large
    1/4 ts Cinnamon                        1 1/4 c  Almonds, whole;blanched
    1/4 ts Cloves, ground                           -toasted lightly &
      2 tb Cocoa; unsweetened, pref.                -chopped coarse
 
  Loosely inspired by the fresh ginger ice cream and chocolate sauce served
  by Barbara Tropp at her restaurant China Moon.
  
  In the bowl of an electric mixer, fitted with a paddle attachment, blend
  the flour, the sugar, the baking soda, the salt, the cinnamon, the cloves
  and the cocoa powder until the mixture is combined well. In a small bowl,
  whisk together the gingerroot, the almond extract and the eggs, add the
  mixture to the flour mixture, beating until a dough is formed, and stir in
  the almonds. Turn the dough onto a lightly floured surface, knead it
  several times and divide it into thirds. Working on a large buttered and
  floured baking sheet, with floured hands, form each piece of dough into a
  flattish log 10 inches long by 2 1/2 inches wide and arrange the logs at
  least 3 inches apart on the sheet. Bake the logs in the middle of a
  preheated 350F oven for 25 minutes and let them cool on the baking sheet on
  the rack for 10 minutes. On a cutting board cut the logs crosswise on the
  diagonal into 3/4 inch slices, arrange the biscotti, cut sides down, on the
  baking sheet, and bake them in the 350F oven for 5 minutes on each side.
  Transfer the biscotti to racks to cool and store them in airtight
  containers. MAKES: 36 BISCOTTI
  
  SOURCE: Gourmet December 1992
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cappuccino Biscotti
 Categories: Italian, Cookies
      Yield: 36 servings
 
      2 c  Flour; unbleached, all purp         1 tb Espresso;strong brewed, cold
      1 c  Sugar                               1 tb Milk; &
    1/2 ts Baking soda                         1 ts Milk
    1/2 ts Baking powder                       1    Egg yolk, large
    1/2 ts -Salt                               1 ts Vanilla
    1/2 ts Cinnamon                          3/4 c  Hazelnuts; toasted, skinned*
    1/2 ts Cloves, ground                           -chopped coarse
    1/4 c  Espresso;strong brewed,cold&      1/2 c  Chocolate chips, semisweet
 
  *To toast & skin hazelnuts, put in one layer in preheated 350F oven for 10
  to 15 minutes or until they are colored lightly and skins blistered. Wrap
  the nuts in a kitchen towel and let them steam for 1 minute. Rub the nuts
  in the towel to remove as much skin as possible and let them cool.
  
  In the bowl of an electric mixer fitted with the paddle attachment, blend
  the flour, the sugar, the baking soda, the baking powder, the salt, the
  cinnamon and the cloves until the mixture is combined well. In a small bowl
  whisk together the espresso, the milk, the yolk and the vanilla, adding the
  mixture to the flour mixture , beating until a dough is formed, and stir in
  the hazelnuts and chocolate chips.
    Turn out the dough onto a floured surface, knead it several times and
  halve it. Working on a large buttered and floured baking sheet, with
  floured hands, form each piece of dough into a flattish log 12 inches long
  by 2 inches wide and arrange the logs at least 3 inches apart on the sheet.
    Bake the logs in the middle of a preheated 350F oven for 35 minutes and
  let them cool on the baking sheet on a rack for about 10 minutes. Reduce
  the oven temperature to 300F. On a cutting board, cut the logs crosswise on
  the diagonal into 3/4 inch slices , arrange the biscotti, cut sides down,
  on the baking sheet, and bake them for 5 to 6 minutes on each side, or
  until they are pale golden. Transfer the biscotti to racks to cool and
  store them in airtight containers. MAKES: about 32 BISCOTTI
  
  SOURCE: Gourmet magazine, December 1992
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Rose Wine (Rosatum)
 Categories: Beverages
      Yield: 6 servings
 
      2    Bottles red wine                    2    Fresh roses (old-fashioned
    1/4 c  Honey                                    Pink), washed
    1/8 ts Rose water                     
 
  1)  Pour the wine into a punch bowl.  Add the honey and rose water and
    stir gently. 2) Scatter the petals from the two fresh roses over the
  surface of the
    wine. 3) Serve into individual glasses, cups, or goblets.
  
  NOTE:  Rose water should be available at any Greek grocery.  Be sure that
  the fresh rose petals are washed of harmful insecticides.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Wine of Spice and Surprise  (Conditum Paradoxum)
 Categories: Beverages
      Yield: 6 servings
 
      2    Bottles red wine                  1/2 ts Pounded mastic (optional)
    3/4 c  Honey                               2    Bay leaves
      1 ts Ground pepper                       4    Pitted dates
    1/4 ts Saffron                        
 
  1) Pour the wine, honey, pepper, saffron, mastic (optional), and bay leaves
  into a large jar which has a tight fitting lid.  Stir well. 2) Mash the
  dates with your fingers, and add to the wine mixture.  Seal and refrigerate
  for 1 day. 3) Pour the punch into a punch bowl, and serve in individual
  glasses, cups, or goblets.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Alexandrian Cumin Bread
 Categories: Breads
      Yield: 1 servings
 
      3 c  Unbleached, all-purpose         1 1/2 ts Salt
           Flour                               1 ts Cumin seed, ground
      1 pk Dried yeast                         1 c  Plus 3 oz. lukewarm water
 
     1) Place the flour, yeast, salt, and ground cumin in a large mixing
  bowl.  Blend well.  Add the water and mix the dough for 2-3 minutes, until
  all the water is absorbed and evenly distributed.  The dough will be damp
  and very sticky, but no internal dry areas should appear by the end of the
  mixing.  If they do, mix a few minutes more, or add a little more water and
  mix again.
  
     2) Let the dough rest 5 minutes.  Now sprinkle 1 or 2 tbsps. flour over
  the dough and knead, either in the bowl or on a lightly floured surface for
  5-10 minutes, until the dough is smooth and elastic and only slightly
  sticky.  Add more flour if needed (e.g. in humid weather).  Let the dough
  rest for 2 minutes more.
  
     3) The dough should now be very smooth and easy to handle.  Knead 30
  seconds more, return the dough to the bowl, cover the bowl with a dish
  towel or large plate, and let rise at room temperature for at least 3
  hours; the dough should almost triple in size.
  
     4) Flour the top of the dough lightly, punch it down, and remove the
  dough from the mixing bowl.  Form the dough into a rectangular loaf and
  place in a well greasad loaf pan, 9-1/4 in. by 5-1/4 in. by 2-3/4 in. Cover
  with a towel and let rise 1 hr., until nicely risen.
  
     5) Bake in a preheated 400 degree oven for 35 minutes, until browned on
  top; the bottom of the bread should sound hollow when tapped with the
  finger.  Let the bread cool, then serve.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cato's Cheese Bread (Libum)
 Categories: Breads
      Yield: 2 servings
 
      1 c  Feta cheese, drained,                    Flour
           Crumbled, and packed into           1    Egg, beaten
           The measuring cup                   6    Bay leaves
    1/2 c  Unbleached, all-purpose             2 tb Honey
 
     1) Put the cheese into a medium sized mixing bowl.  Mash well with the
  fingers until it becomes a smooth, lumpless paste.  Add the flour and mix
  well with the fingers.  Add the beaten egg and mix well.  The dough will be
  rather sticky.
  
     2) Divide the dough into two equal parts, then form two round, flat, 1/2
  inch thick loaves.  Lay each on three bay leaves set on a greased baking
  sheet, and bake in a preheated 400 degree oven for 1 to 1-1/2 hours, or
  until cooked through.
  
     3) Remove the loaves from the oven, spread the tops with the honey, and
  let cool.  Remove the bay leaves before serving. NOTE: If feta cheese is
  unavailable, use 1 cup cottage cheese and add 1/4 cup extra flour (but the
  taste is inferior).
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cato's Grape Bread (Mustaceus)
 Categories: Breads
      Yield: 4 servings
 
      4 c  Unbleached, all-purpose             1 ts Cumin seed, ground
           Flour                               1 ts Anise, ground
    1/2 c  Lard, shortening, or butter     1 1/2 c  Grape juice, purple or white
           Melted and cooled                   1 pk Dry yeast
    1/4 c  Feta cheese, crumbled and           8    Bay leaves
           Mashed into a paste            
 
     1) Place the flour, lard, mashed cheese, ground cumin and anise, and
  yeast in a large mixing bowl.  Blend well.  Add the grape juice and mix the
  dough well for 2-3 minutes until all the grape juice is absorbed and evenly
  distributed.  The dough will be damp and sticky, but no internal dry areas
  should appear by the end of the mixing.  If they do, mix a few minutes more
  or add a little more grape juice and mix again.
  
     2) Let the dough rest 5 minutes.  Now sprinkle 1 or 2 tbsp. flour over
  the dough and knead, either in the bowl or on a lightly floured surface for
  5-10 minutes, until the dough is smooth and elastic and only slightly
  sticky.  Add more flour if needed.  Let the dough rest 2 minutes.
  
     3) The dough should now be very smooth and easy to handle.  Knead 30
  seconds more, return the dough to the bowl, cover the bowl with a dish
  towel or large plate, and let rise at room temperature for at least 3
  hours.
  
     4) Sprinkle top with flour, punch down, and form the dough into 4
  rectangular loaves (4 in. by 2 in. by 2-1/2 in.).  Place two bay leaves on
  the bottom of each loaf, and lay them, leaf side down, on a greased cookie
  sheet.  Cover with a towel and let rise for 1 hour, until well risen.
  
     5) Bake in a preheated 400 degree oven for 35 minutes, until the loaves
  are brown on top and make a hollow sound when tapped on the bottom. Serve
  when cool. NOTE: To make these breads without leavening, omit the yeast,
  knead the dough thoroughly, then bake at 350 degrees for about 2 hours.
  They will be chewy and moist, and very foreign to our taste. The Romans
  thought unleaven bread was manlier and much better for the digestion.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Columella Salad (Moretum)
 Categories: Salads
      Yield: 6 servings
 
      1    Head iceberg or romaine             4    Green onions, trimmed and
           Lettuce                                  Chopped
    1/2 ts Savory                            1/2 ts Thyme
      2 ts Mint                              3/4 c  Feta cheese, crumbled
      2 ts Fresh rue, chopped (opt.)         1/4 ts Ground pepper
      2 ts Fresh coriander, chopped          1/4 c  Vinegar
           (opt.)                            1/4 c  Olive oil
      2 tb Parsley, chopped                  3/4 c  Walnuts, chopped
 
     1) Wash and dry the lettuce leaves; cut or tear into bite-size pieces
  and place into a salad bowl.  Add the remaining ingredients and toss
  lightly.
  
  NOTE:  Lightly toasted sesame seeds may be substituted for the walnuts. To
  make moretum more authentically, use only two lettuce leaves; place them
  and the remaining green ingredients into a blender and blend well. Transfer
  to a mixing bowl, and add the cheese and ground pepper.  Form into a ball.
  Add the vinegar and oil in sparing amounts.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Lettuce with Sweet Oxyporum Dressing
 Categories: Salads
      Yield: 6 servings
 
      1    Head iceberg lettuce              1/3 c  Honey
      1 ts Cumin seed, ground                  3 tb White vinegar
    1/2 ts Ground ginger                       1 tb Liquamen (sep. recipe)
    1/2 ts Fresh rue, chopped (opt.)           2    Pitted dates
    1/4 ts Ground pepper                  
 
     1) Wash and dry the lettuce; cut or tear into bite-size pieces and place
  into a salad bowl.
  
     2) Combine the ground cumin, ginger, rue (optional), pepper, honey,
  vinegar, and liquamen.  Squash the dates with your fingers and add them to
  the spices.  Mix well so that the dates break into small fibers.
  
     3) Pour over the lettuce and serve. NOTE: Try adding 1/3 tsp. baking
  soda.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Sweet and Sour Cucumber Salad
 Categories: Salads
      Yield: 4 servings
 
      2    Cucumbers, peeled                   1    Pinch of pennyroyal
      1 oz Sweet wine OR                            (or mint)
      1 tb Honey                               1    Pinch of asafetida (opt.)
      2 ts Wine vinegar                             Black pepper and salt to
      2 ts Liquamen (sep. recipe)                   Taste
 
     1) Slice the cucumbers into thin, 1/8 inch slices and arrange them
  neatly around a serving plate.
  
     2) Mix the sweet wine or honey, the vinegar, liquamen, pennyroyal (or
  mint), and asafetida (optional) and pour over the cucumber slices.
  
     3) Season with salt and pepper to taste (as the Romans would have done
  at the table), and serve.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Roman Coleslaw
 Categories: Salads
      Yield: 8 servings
 
      1 md Cabbage                             1 ts Caraway seed
      3 oz Olive oil                           1    Leek, trimmed, chopped fine
      1 tb Liquamen (sep. recipe)              1    Coriander leaf, chopped
      1 tb White wine                               (optional)
    1/2 ts Cumin seed, ground                       Pepper and salt to taste
 
     1) Peel off the tough outer layers of the cabbage and core the
  remainder.  Boil the cored cabbage in enough water to cover for 15-20
  minutes, until tender.  Drain, then rinse the cabbage in cold water until
  cool.  Drain again, then chop well.
  
     2) Mix together the remaining ingredients and pour over the chopped
  cabbage.  Mix well and serve.
  
  NOTE:  This recipe may be prepared without chopping the cabbage leaves;
  also, with the cabbage still warm; and lastly, with 2 boiled and sliced
  leeks added to it.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pliny's Pear Butter
 Categories: Vegetables, Spreads
      Yield: 2 servings
 
     12    Pears, peeled, cored, and           2 c  Water
           Minced                              3 oz Honey
      2 c  Sweet wine                     
 
     1) Combine all ingredients in a saucepan, bring to a boil, and simmer
  for 30 minutes to 1 hour, until all the liquid has disappeared.
  
     2) Let cool, and transfer into a jar.  Add a little more honey if you
  desire a sweeter taste.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Roman Pickles
 Categories: Vegetables
      Yield: 4 servings
 
      1    Head of lettuce                     2 ts Dill weed or dill seed
      2 c  Vinegar                             2 ts Fennel, fresh or seed
      1 c  Water                               1 ts Rue (optional)
      3 ts Salt                           
 
     1) Combine the water and salt in a 1-quart jar which has a tight fitting
  lid.  Add the vinegar, dill, fennel, and rue.
  
     2) Separate the lettuce leaves and add them to the liquid.  Seal the jar
  and let sit until ready (about 48 hours) NOTE: The original recipe from
  Columella calls for salting the lettuce first, letting it "sweat" for 24
  hours, and then pickling.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Walnut Spread
 Categories: Vegetables, Spreads
      Yield: 8 servings
 
     15    Walnuts, shelled (about 1           2 ts Olive oil
           Cup)                              1/2 ts Ground cumin
    1/4 ts Ground pepper                            Garnish of parsley or water
      2 ts Liquamen (sep. recipe)                   Cress and walnut halves
      2 ts Grape juice or sweet wine      
 
     1) Grind the walnuts in a blender, or pound them in a mortar until
  pulverized.  Transfer to a mixing bowl.
  
     2) Add the remaining ingredients and blend well.  Place the spread on a
  flat serving dish and form into the shape of a fish.  Decorate by
  surrounding with parsley (or cress) and unbroken walnut halves.
  
     3) Serve with bread, rolls, crackers, or by itself. NOTE: The Romans
  preferred the taste of walnuts with their thin inner skins removed. To do
  this, drop the walnut meats into boiling water for 30 seconds. Drain
  immediately, rinse under cold water, and then peel off the thin inner
  skins.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Catfish Baked with Cheese
 Categories: Fish, Main dish
      Yield: 6 servings
 
      6    Catfish Fillets (about 2 lb)      1/2 c  Fresh grated Parmesan
    1/4 c  Flour                                    Cheese
           Black pepper to taste                    Salt to taste
      1    Egg, lightly beaten                 1 ts Paprika
      8 tb Butter, melted                      1 tb Milk
 
                                             1/4 c  Sliced almonds 1. Preheat
  oven to 350 deg. 2. Wipe the catfish dry 3. Blend together the cheese,
  flour, salt, pepper, and paprika 4. Combine the egg and milk in a flat dish
  5. Dip the fillets in the egg mixture, and then coat with the cheese
  mixture. Arrange the fillets in one layer in a baking dish, and pour the
  butter over all. Sprinkle with the almonds. 6. Place in oven and bake for
  20 minutes
  
  From Craig Claiborne's "Southern Cooking"
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: SEE'S FUDGE CANDY (The "original" recipe!)
 Categories: Candies, Desserts
      Yield: 25 servings
 
  4 1/2 c  Sugar                               1 cn Evaporated milk
      3 pk Chocolate chips (12 oz ea)          7 oz Marshmallow cream
    1/2 lb Margarine                           2 c  Nuts
      1 ts Vanilla                        
 
  Mix 4 1/2 cups sugar with one (1) can evaporated milk.  Boil 7 to 8
  minutes, stirring often. (rolling boil)
  
  Mix together in a large bowl; 3 packages chocolate chips, 7 oz. jar
  marshmallow cream, 1/2 lb. melted margarine.
  
  Cream margarine and marshmallow together and add chocolate chips.
  
  Pour hot mixture over chocolate mixture.
  
  After chocolate has melted, add 2 cups of nuts and 1 tsp. of vanilla, blend
  well, pour into buttered pans and chill in refrigerator.  Cut into squares
  before firm.
  
  This recipe makes about 5 lbs of fudge.  No one has attempted a calorie
  count, but it's estimated that each piece contains about 47 gazillion
  calories.  Dieters, beware!
  
  HISTORICAL NOTE:  Given to Amy DeVore by Emma Julian c. 1930, this is
  "supposedly" the original recipe for See's Fudge, produced by the See's
  Candy Company, Los Angeles.  Emma allegedly worked for See's and later
  owned her own candy store.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Eggplant Au Gratin
 Categories: Vegetables
      Yield: 6 servings
 
      1    Eggplant (about 1 lb.)                   Salt to taste
    1/2 lb Fresh Mushrooms                 3 1/2 tb Butter
           Juice of 1/2 lemon              1 1/2 tb Flour
    1/2 c  Milk                              1/4 c  Heavy cream
           Pepper, to taste                  1/4 ts Nutmeg
           Tabasco, to taste                   1    Egg, lightly beaten
      2 tb Bread crumbs                        2 tb Parmesan cheese
 
  1.  Preheat oven to 425 deg. 2. Peel the eggplant and cut the flesh into 1"
  cubes, more or less.  Drop the cubes into boiling salted water, cook about
  5 minutes, just until cooked. Drain well. 3. Meanwhile, slice the
  mushrooms.  There should be about 2 cups.  Heat 1 tablespoon butter in a
  skillet and add the mushroom slices.  Sprinkle with salt and about 1
  teaspoon lemon juice.  Cook, stirring and tossing, until the mushrooms give
  up their juice.  Continue cooking until the liquid evaporates. Set aside.
  4.  Melt 1 1/2 tablespoons butter in a saucepan and add the flour, stirring
  with a wire whisk.  Add the milk and cream, stirring rapidly with the
  whisk.  When blended and smooth, add salt and pepper to taste, the
  remaining lemon juice, nutmeg, and Tabasco to taste.  Stir in the mushrooms
  and eggplant.  Stir in the egg.  Spoon the mixture into a baking dish (an
  8" pie plate works well).  Sprinkle with a mixture of crumbs and cheese and
  dot the remaining 1 tablespoon butter.  Bake 30 to 40 minutes, and then
  brown under the broiler.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: MRS. FIELDS Apricot Nectar Cookies
 Categories: Cookies, Desserts, Fruits
      Yield: 42 servings
 
  2 3/4 c  All-purpose flour                   1 lg Egg
      1 ts Baking Soda                       1/4 c  Apricot Nectar
    3/4 c  White sugar                       1/2 c  Apricot preserves
    1/4 c  Dark brown sugar, packed          3/4 c  Dried apricots, chopped
      1 c  Salted butter, softened        
 
  1. Preheat oven to 300 degrees F.
  
  2. In a medium bowl, combine flour and baking soda.  Mix well with a wire
  wisk and set aside.
  
  3. In a large bowl, blend sugars with an electric mixer at medium speed.
  Add butter and mix to form a grainy paste.  Scrape down sides of bowl. Then
  add egg, apricot nectar and apricot preserves; beat at medium speed until
  smooth.
  
  4. Add the flour mixture and apricots, and blend on low just until
  combined.  Do not overmix.
  
  5. Drop by rounded tablespoonfuls onto ungreased baking sheets, 1 1/2
  inches apart.  Bake for *22* to 24 minutes, or just unil cookies begin to
  brown at bottom edges.
  
  6.Remove from oven and let cookies cool on baking sheets for five minutes
  before transferring to a clool, flat surface with a spatula.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: RICH DELICIOUS ORANGE TEA MUFFINS
 Categories: Breads
      Yield: 4 servings
 
    1/2 c  Sugar,                            1/2 c  Fresh orange juice
      2 ts Baking powder,                      2    Eggs,
    1/2 ts Salt                            1 1/2 c  Flour,
    1/2 c  Butter or margarine melted,              Grated rind of 1 orange

----------------------------------TOPPING----------------------------------
           Sugar cubes                              Orange juice
 
  Preheat oven to 375F, prepare pans. Combine first 4 ingredients & blend
  well. Melt butter, take off heat & stir in orange juice, rind & eggs. Beat.
  Stir dry mix into wet mix and blend until just moistened. Spoon into pans,
  soak 1 sugar cube in orange juice for each muffin and place on top of
  batter. Bake for 15-20 mins or until done. Makes 8-9 large muffins.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Tentsuyu Sauce
 Categories: Sauces, Oriental
      Yield: 4 servings
 
      1 c  Light broth                         1 ts MSG; (optional)
    1/3 c  Mirin OR                                 Daikon radish; 1" piece
    1/3 c  Sweet sherry OR                          Horseradish
    1/3 c  Honey                                    Ginger; grated, to taste
    1/3 c  Soy sauce                                Lemon juice; optional
 
  Mix all ingredients except the horseradish, ginger and lemon juice. Bring
  to a boil, and remove from heat.  Grate the radish.  Hydrate the
  horseradish if you are using the dried product.
  
  For serving, put warm sauce into individual bowls.  Place a heap of the
  radish topped with horseradish on each plate of fried food.  Each person
  should mix as much of this with his sauce as suits his taste.  Add the
  lemon juice if desired.  This sauce used mainly with Tempura.
  
      Source:  Practical Japanese Cooking
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Artichoke Baskets with Caper Dip
 Categories: Vegetables
      Yield: 4 servings
 
      2    Artichokes (about 12oz each)        1 tb Small capers, OR
    1/2 c  Fat free mayonnaise                 1 sm Pickle, chopped
      1 cl Garlic, minced                      1 tb Caper or pickle brine
 
  Impress your favorite valentine with these lovely artichoke baskets filled
  with a creamy fat free dip. FOR ARTICHOKES: With sharp knife, cut off
  stems. With scissors, snip off prickly tips. Rinse and shake ff water. Wrap
  artichokes in plastic wrap and place on microwave safe plate or place in a
  microwave safe casserole. Add 1/4 cup water and cover. Place in microwave
  and cook on high 5-1/2 to 8-1/2 minutes until lower leaves can be pulled
  off and base pierces easily with fork
  
  rotate and rearrange halfway through cooking.  Let stand 3-5 minutes.
  
  TO PREPARE DIP: In small bowl combine mayonnaise, garlic, capers and caper
  brine.
  
  TO PREPARE BASKET:  Remove 1/4 of one side of artichoke leaves; reserve
  leaves
  
   Carefully remove and discard the choke.  Place on small plate. Fill inside
  of basket with caper kip and allow some to spill out onto the plate. Chill
  until ready to serve. If desired serve with reserved artichoke leaves.
  NOTE* If desired, artichokes can be cooked on stove top. Place trimmed
  artichokes stem side down in small saucepot just big enough to hold them
  snugly.  Pour boiling water to a depth of 1 inch,cover and steam 45 minutes
  over medium heat until done as above. With tongs, remove from pot; drain.
  Makes 2 servings, 129 calories each.
  
  Origin: Women's World, February 16, 1993 Shared by: Sharon Stevens
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Bourbon Balls
 Categories: Candies
      Yield: 18 servings
 
  1 1/2 c  Confectioner's sugar,               1 tb Unsweetened cocoa powder
           Divided                             3 tb Bourbon
      1 c  Graham cracker crumbs               2 tb Light corn syrup
    1/2 c  Pecans                         
 
  In bowl of food processor, combine 1 cup confectoner's sugar, graham
  cracker crumbs, pecans and cocoa. Process with quick on/off pulses. Add
  bourbon and corn syrup. Process, using quick on/off pulses, until mixture
  begins to hold together. Press and roll mixtue into 1 inch balls. Toss each
  ball in remaining 1/2 cup confectioners sugar to coat. Store in tightly
  covered container at room temperature. NOTE: If desired, pecans can be
  finely chopped and ingredients mixed together by hand. Makes about 18
  balls.
  
  Origin: Women's World, February 16, 1993 Shared by: Sharon Stevens
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Fruity Buckwheat Muffins
 Categories: Breads
      Yield: 12 servings
 
      1 c  Flour                           1 1/2 ts Baking powder
      1 c  Peeled, cored, finely             1/4 ts Baking soda
           Choppped Granny Smith             1/8 ts Salt
           Apples                            3/4 c  Non fat buttermilk
    3/4 c  Buckwheat flour                     2 tb Oil
    1/3 c  Sugar                               1    Egg, lightly beaten
    1/4 c  Chopped, pitted dates          
 
  combine flour, apples, buckwheat flour, sugar, dates, baking powder,baking
  soda and salt in large bowl.  Make well in centre of mixture. combine
  buttermilk, oil and egg in another bowl and add to dry ingredients,
  stirring just until moistened. divide batter evenly among muffin cups
  coated with cooking spray. Bake at 375F for 20 minutes. Remove from pan
  immediately. Let cool on wire racks. Makes 12 muffins
  
  Origin: Journal American, January 13 1993 Shared by: Sharon Stevens
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Decadent Chocolate Hearts
 Categories: Chocolate, Cakes
      Yield: 2 servings
 
      4    Slices (1/2 oz each) fat            2    Drops red food coloring
           Free marble poundcake.            1/2 c  Reduced calorie nondairy
      3    Strawberries, divided                    Whipped topping
 
  Just cut heart shapes from slices of fat free marble poundcake and fill
  with a cloudlike strawberry filling With a 3 inch heart shaped cookie
  cutter, or sharp knife, cut each poundcake slice into a heart. Place 1
  strawberry in small bowl.  With fork, mash well. Fold strawberry mash and
  red food coloring into whipped topping.  Place a poundcake heart on 2
  dessert plates.  (if you like, place strawberry topping mixture into piping
  bag fitted with decorative tip.)  Chill 5 minutes. Pipe o
  
  spoon strawberry topping mixture onto each heart.  Top with remaining
  hearts. Garnish with remaining strawberries. Makes 2 servings, 110 calories
  each.
  
  Origin: Women's World, February 16, 1993 Shared by: Sharon Stevens
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: GREEN CORN TAMALES
 Categories: Mexican
      Yield: 24 servings
 
     12    Ears of fresh white or            1/2 c  (scant) sugar
           Yellow corn                       1/4 c  Light cream, or more
      1 lb Monterrey Jack cheese,              2    Green chiles, parched and
           Grated                                   Peeled
      1 lb Pure lard                           1 lb Cheddar or Longhorn cheese
    1/2 lb Butter                                   Salt
 
     1.  Chop stalk end of each ear of corn flush with the base of the ear.
  Shuck, being careful to keep corn husks intact for later use. Wash husks,
  and drain.
  
     2.  Cut corn off cobs.  Grind corn with the Jack cheese in a meat
  grinder, blender or food processor.
  
     3.  Cream lard and butter to a smooth and fluffy consistency with an
  electric mixer at medium speed.  Add the ground corn and cheese mixture,
  sugar, cream and salt to taste.  Continue to mix with the electric mixer
  until mixture looks like whipped cream. Add more cream if mixture is dry.
  
     4.  Cut the roasted green chiles into long strips.  Spread about 2
  tablespoons of the corn mixture on each corn husk.  Spread mixture out into
  a rectangle and allow at least 2 inches of husk to extend below the corn
  mixture and a few inches of margin on both sides of the husk. Place about 2
  strips of green chile down the center of the corn mixture, then sprinkle
  with a few pinches of the grated Cheddar cheese.
  
     5.  Hold the two sides of the tamale together to make the corn mixture
  fold up around the filling.  Then tuck one edge of the husk over the top of
  the tamale and roll, tying the ends with strips of corn husks. If
  preferred, the bottom end of the husk can be folded up before rolling. If
  you plan to freeze the tamales, freeze them at this point.
  
     6.  Place the tamales upright on a rack in a pressure cooker or large
  steaming kettle.  Before the rack is completely filled with tamales, pour 1
  to 2 cups water into the bottom of the pan, about 1/2 inch deep.
  
     7.  Steam at 15 lbs pressure for 25 minutes, or in a conventional
  steamer for 45 minutes.  Serve warm with Green Chile Sauce, plain, or with
  beef, pork or chicken added.  These may be kept in the refrigerator for 3
  to 4 days.
  
  Makes 24 tamales.
  
  Freezing Hint:  Package tamales in plastic bags, 12 per package
                  or other suitable quantity.  If packaging large
                  quantities, keep track of the contents on a
                  card. Maximum Recommended Freezer Storage: 1 year
  
  From:  JANE BUTEL'S TEX-MEX COOKBOOK by Jane Butel, Harmony Books,
         New York.  1980.  ISBN 0-517-539861 Posted by: Karin Brewer, Cooking
  Echo, 1/93
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: MOYETTES (CINNAMON SUGAR CRUSTED SWEET BREAD)
 Categories: Mexican
      Yield: 8 servings
 
      5 c  Sifted all purpose flour            1 c  Warm water (105 - 115F)
      2 c  Sugar                               1    Egg, slightly beaten
           Salt                              1/2 c  Melted butter
      3 tb Butter OR oil                       2 ts Ground cinnamon
      1    Active dry yeast (use 2             1 ts Anise extract OR
           Packages if time is short)        1/4 c  Aniseeds
 
     1.  Sift flour, 1 cup sugar adn salt together.  Cut in the butter until
  the mixture resembles coarse meal.  If using oil, stir oil into liquid
  ingredients after adding the egg.
  
     2.  Dissolve yeast in warm water, stir vigorously, and allow to ferment
  for 5 to 10 minutes.  Then add the egg and anise extract or aniseeds.
  
     3.  Add a small quantity of the flour mixture to the yeast and beat
  until thoroughly blended.  Let stand for a few minutes, or until dough
  becomes light and airy.
  
     4.  Add the rest of the flour mixture, adding more flour if necessary to
  make a stiff dough.  Knead on a lightly floured board until satiny.
  
     5.  Butter the top of the dough, cover with wax paper and let rise until
  doubled.
  
     6.  When the bread has risen, punch it down, and let it rise until
  doubled again.
  
     7.  Knead the dough slightly, then form into balls the size of an
  orange.  With a rolling pin, flatten to 1/2 to 3/4 inch thick.
  
     8.  Prepare a topping by mixing together the melted butter, remaining 1
  cup sugar and the cinnamon.  Spread topping on all sides of the rolls.
  
     9.  Let rolls rise until light and about doubled in size. When nearly
  doubled, preheat oven to 400 degrees F. Bake in a preheated oven for 20 to
  25 minutes, or until golden. Slice thinly and butter generously with soft
  butter. Arrange slices on a platter as desired. They will keep for 2 to 3
  days at room temperature when well wrapped.
  
  Maximum recommended freezer storage:  3 months
  
  Makes 8 to 10 small loaves.
  
  From:  JANE BUTEL'S TEX-MEX COOKBOOK by Jane Butel, Harmony
         Books, New York.  1980.  ISBN 0-517-539861 Shared by: Karin Brewer,
  Cooking Echo, 2/93
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: GINGER-BANANA CHUTNEY
 Categories: Spreads
      Yield: 4 servings
 
      1 lb Onions, chopped                   1/2 lb Raisins, chopped
      6    Ripe bananas, put through a         2 c  Fresh or unsweetened canned
           Food mill                                Pineapple juice
    3/4 lb Pitted dates, chopped               1 ts Salt
  1 1/2 c  Cider vinegar                       2 ts Curry powder
    1/4 lb Crystallized ginger, minced    
 
  Most people think of Trinidad, Guyana, and Martinique when they think of
  East Indian influences on Caribbean cooking. Jamaica, however, has had its
  share of that influence as well, as proved by this chutney that is prepared
  from bananas and ginger. Makes about 3 1/2 cups. Place the onions, bananas,
  dates, and vinegar in a nonreactive saucepan. Stir them to mix well and
  cook over low heat for 20 minutes. Add the remaining ingredients and stir
  to make sure they are well combined. Continue to cook until the chutney has
  a jamlike consistency. Remove from the heat and place in sterilized jars.
  This chutney can accompany cold meats, grilled meats and, of course,
  curries. It will keep for 3 weeks in the refrigerator.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Seafood Creole #2
 Categories: Cajun, Seafood
      Yield: 4 servings
 
      2 tb Margarine                         1/4 ts White pepper
    1/4 c  Onion, chopped                      3 ts Cornstarch
    1/4 c  Red pepper, chopped                 2 tb Cold water
      1 cl Garlic, minced                    1/2 lb Fresh shrimp OR
      1 cn Tomatoes (16 oz.)                 1/2 lb Frozen shrimp, thawed
      1 ts Basil                             1/2 lb Fresh crab OR
    1/2 ts Cayenne pepper                    1/2 lb Frozen crab, thawed
    1/2 ts Salt                                2 c  Peppery rice
 
  Melt margarine in a medium skillet. Add onion, red pepper and garlic. Cook
  Salt and white pepper. Cover, reduce heat, simmer for 10 minutes. Combine
  cornstarch and water in a small bowl. Mix well. Add to tomato mixture. Stir
  until bubbly. Add shrimp and crab and heat to boiling. Reduce heat and
  simmer for 10 minutes or until seafood is thoroughly cooked. Serve on top
  of rice. Serves 4.
  
  Source: More Cajun Cooking, Modern Publishing, New York, NY Copyright 1990
  SHARED BY: Jim Bodle 2/93
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Peppery Rice
 Categories: Rice
      Yield: 6 servings
 
      2 c  Brown rice                        1/2 ts Salt
      4 c  Chicken broth                     1/4 ts Garlic powder
    1/4 c  Green onion, chopped              1/4 ts Cayenne pepper
    1/4 c  Red peppers, chopped              1/4 ts White pepper
 
  Place rice and chicken broth in a 3 quart saucepan. Bring to a boil. Reduce
  heat, cover and simmer for 20 minutes. Add remaining ingredients and simmer
  another 20 minutes. Serves 6.
  
  Source: More Cajun Cooking, Modern Publishing, New York, NY Copyright 1990
  SHARED BY: Jim Bodle 2/93
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chinese Banquet
 Categories: Oriental
      Yield: 1 servings
 
      1    Dial 555-6780                            Cookies
      2    Give order                          5    Give name and address
      3    No MSG, please!                     6    Get purse out
      4    Ask for extra Fortune          
 
  Note:  The noodle dishes are terrible; no deliveries after 10 p.m.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cherry Bread
 Categories: Breads
      Yield: 4 servings
 
    1/2 c  Butter                              2 c  Sifted flour
    3/4 c  Sugar                               1 ts Butttermilk
      2    Eggs                                1 ts Vanilla
      1 ts Cherry soda                        10 oz Jar Maraschino cherries,
    1/2 ts Salt                                     Chopped and drained
 
  Preheat oven to 350 degrees.  Grease and flour a 9x5x3 inch pan.
  
  In a large bowl, combine butter, sugar and eggs; beat with mixer until
  creamy. Add soda, salt, flour, and buttermilk. Mix on low until blended.
  Fold in vanilla, cherries, and nuts.  Bake 60 minutes.
  
  From Ellen Cleary
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: CHERRY MUFFINS
 Categories: Breads
      Yield: 10 servings
 
    1/2 c  Sugar,                              2    Eggs,
      2 ts Baking powder,                      3 tb Melted butter
    1/2 ts Salt                                1 c  Cherry juice & milk
    1/2    Bottle maraschino cherries               Combined
           Cut up,                         1 1/2 c  Flour,
 
  Prepare pans. Stir together dry ingredients & add the cherries. Mix eggs,
  cherry liquid & melted butter. Add the dry mix to the wet mix until just
  combined. Bake for 15-20 mins at 375oF. Makes 9-10 large muffins.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Herb Butter
 Categories: Sauces
      Yield: 1 servings
 
      1 c  Butter, softened                    1 ts Basil
      1 ts Oregano                             1 ts Garlic powder
 
  Combine in a medium bowl and beat with an electric mixer on high speed
  until light and fluffy. Use on hot biscuits, vegetables, fish, poultry, and
  steaks.
  
  Source: Quick 'n Easy Country Cookin From: Jon Judd, Cooking Echo, 2/93
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: RED DEVIL PEPPER SAUCE
 Categories: Sauces
      Yield: 1 servings
 
      6 ts Bonnet-type chiles                  1 ts Ketchup
      3 md Onions, diced                       1 ts Pickapeppa Sauce
      2    Allspice berries, crushed           2 c  Distilled vinegar
 
  Makes 2 cups. Place the chiles, onions, and crushed allspice in the bowl of
  a food processor and mince until fine. In a small nonreactive saucepan, add
  the remaining ingredients to the chile mixture and bring to a boil,
  stirring occasionally. Allow to cool and place the pepper sauce in a
  bottle. It will keep for several months in the refrigerator. Use sparingly
  to accompany stews, grilled meats, and whatever you feel could use a bit of
  the devil.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Jerk  Marinade
 Categories: Sauces
      Yield: 1 servings
 
      1    Onion, finely chopped             1/2 ts Ground nutmeg
    1/2 c  Scallion, finely chopped            1    Hot pepper, finely ground
      2 ts Ground thyme                        1 ts Black pepper
      1 ts Salt                                3 tb Soy sauce
      2 ts Sugar                               1 tb Cooking oil
      1 ts Allspice                            1 tb Vinegar
 
      Mix together all the ingredients.  A food processor fitted with a
      steel blade is ideal for chopping and grinding.  This will provide an
      excellent marinade for chicken, beef, or pork.  Store leftover
      marinade in the refrigerator in a tightly closed jar for about 1
      month.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Jerk  Rub
 Categories: Spices
      Yield: 1 servings
 
      1    Onion, fine chopped               1/4 ts Ground nutmeg
    1/2 c  Scallion, finely chopped          1/2 ts Ground cinnamon
      2 ts Ground thyme                        4    Hot peppers, finely ground
      2 ts Salt                                1 ts Black pepper
      1 ts Allspice                       
 
  If you've ever had jerked chicken or pork this is the rub that's used.
  
      Mix together all the ingredients to make a paste.  a food processor
      fitted with a steel blade is ideal for this store leftovers in the
      refrigerator in a tightly closed jar for about a month.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Sweet Cajun Shrimp
 Categories: Cajun, Seafood
      Yield: 4 servings
 
      1 c  Catsup                              1 ts Cayenne pepper
      1 tb Honey                             1/2 ts Thyme
      1 tb Brown sugar                         1 ts Black pepper
      2 tb Vinegar                             1 ts Onion powder
      2 ts Hot sauce                           1 lb Shrimp, peeled and deveined
 
  Combine all ingredients except shrimp in a sauce pan. Heat thoroughly. Cook
  shrimp in boiling water for 5 minutes or until shrimp turns pink. Brush
  sauce over shrimp. Serve over rice with leftover sauce. Serves 4.
  
  Source: More Cajun Cooking, Modern Publishing, New York, NY Copyright 1990
  SHARED BY: Jim Bodle 2/93
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: DRY JERK SEASONING
 Categories: Spices
      Yield: 1 servings
 
      1 tb Onion flakes                        2 ts Sugar
      1 tb Onion powder                        1 ts Coarsely ground black
      2 ts Ground thyme                             Pepper
      2 ts Salt                                1 ts Cayenne pepper
      1 ts Ground allspice                     2 ts Dried chives or green
    1/4 ts Ground nutmeg                            Onions
    1/4 ts Ground cinnamon                
 
  This seasoning mix is excellent to have on hand to sprinkle on cooked or
  uncooked fish, vegetables, or snacks. To increase the heat, add more
  cayenne. Mix together all the ingredients. Store leftovers in a tightly
  closed glass jar. It will keep its pungency for over a month. Yield: 5
  Tablespoons.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Banana Walnut Muffins
 Categories: Cajun, Breads
      Yield: 12 servings
 
      3    Bananas                             1 c  All-purpose flour
    1/2 c  Sugar                               1 c  Whole wheat flour
    1/2 c  Brown sugar                     1 1/2 ts Baking soda
      2    Eggs                                3 tb Buttermilk
    1/2 c  Margarine, melted                 1/4 c  Walnuts, chopped
 
  Preheat oven to 300 degrees. Spray 12-muffin tin with no-stick cooking
  spray. Mash bananas in a medium mixing bowl. Add sugar, brown sugar and
  eggs. Mix well. Add butter. Stir in flour, whole wheat flour and soda. Add
  buttermilk and walnuts. Mix until just moistened. Spoon into muffin tin.
  Bake until muffins are brown and done, about 20 minutes. Yield: 12 muffins.
  
  Source: More Cajun Cooking, Modern Publishing, New York, NY Copyright 1990
  SHARED BY: Jim Bodle 2/93
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: BLACKBERRY COBBLER #2
 Categories: Cakes
      Yield: 8 servings
 
      4 c  Blackberries, fresh                 1 tb Lemon juice
    3/4 c  Sugar                               2 tb Butter, melted
      3 tb Flour                                    Pastry
  1 1/2 c  Water                                    Cream & sugar

-----------------------------------PASTRY-----------------------------------
  1 3/4 c  Flour                             1/4 c  Shortening
      2 tb Sugar                               6 tb Whipping cream
      2 ts Baking powder                       6 tb Buttermilk; or sour milk
      1 ts Salt                           
 
  Contributed to the echo by: Sam Waring Originally from: Southern Living
  magazine SOUTHERN BLACKBERRY COBBLER Place berries in a lightly greased
  2-quart baking dish. Combine sugar and flour; add water and lemon juice,
  mixing well. Pour syrup over berries; bake at 350 about 15 minutes while
  preparing the pastry.
  
  Place pastry over hot berries; brush with melted butter. Bake at 425 for 20
  to 30 minutes, or until pastry is golden brown.
  
  Pastry: Combine flour, sugar, baking powder, and salt. Cut in shortening
  until mixture resembles coarse crumbs; stir in whipping cream and
  buttermilk. Knead dough 4 or 5 times; roll to about 1/4" thickness on a
  lightly floured surface. Cut dough to fit baking dish.
  
  Serve cobbler warm with cream and sugar.
  
  Servings: 8
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: CREME BATH OIL SOAK
 Categories: Misc/food
      Yield: 6 servings
 
      3    Whole eggs                        1/2 c  Yogurt
    1/4 c  + 1 ts witch hazel                  2 tb Melted butter
    1/4 c  + 1 ts corn oil                 1 3/4 c  Whole milk
      1 ts Cider vinegar                       1 c  Peach or apricot juice
 
  Melt butter and mix with corn oil.  Let stand one hour.  Mix eggs and stir
  gently.  Add all ingredients one at a time to blender - adding 1 c of milk
  last.  Beat at low speed.  Turn off blender and add last 3/4 c milk
  unbeaten. Stir and enjoy. Keep refrigerated for freshness. Shake and add
  1/2 c to your tub. Makes 3 cups - enough for 6 baths.
  
  Terri St.Louis-Woltmon
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: BAILEY'S CHOCOLATE-CHIP CHEESECAKE
 Categories: Cheese/eggs, Cakes
      Yield: 12 servings
 
-----------------------------------CRUST-----------------------------------
      2 c  Graham cracker crumbs               6 tb Butter, melted
    1/4 c  Sugar                         

----------------------------------FILLING----------------------------------
  2 1/4 lb Cream cheese, room temp.            1 c  Bailey's Irish Cream
  1 2/3 c  Sugar                               1 tb Vanilla extract
      5    Eggs, room temperature              1 c  Semisweet chocolate chips

--------------------------------COFFEE CREAM--------------------------------
      1 c  Chilled whipping cream              1 ts Instant coffee powder
      2 tb Sugar                                    Chocolate curls as garnish
 
  For Crust: Preheat oven to 325~.  Coat a 9 inch springform pan with
  vegetable cooking spray. Combine crumbs and sugar in pan.  Stir in butter.
  Press mixture into bottom and 1 inch up the sides of the pan. Bake until
  light brown, usually about 7 minutes.  Maintain oven temperature at 325~.
  For Filling:  Beat cream cheese until smooth with and electric mixer.
  Gradually add sugar, then eggs one at a time, then Bailey's and finally the
  vanilla.  Sprinkle half of the chocolate chips over crust. Spoon in
  filling. Sprinkle with remaining chocolate chips. Bake until cake is
  puffed, springy in the center and golden brown, about 1 hour & 20 minutes.
  Cool cake completely in refrigerator. For Cream: Beat cream, sugar and
  coffee powder until peaks form. Spread mixture over cooled cake. Garnish
  with chocolate curls.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: German Sweet Chocolate Cream Cheese Brownies
 Categories: Desserts, German
      Yield: 16 servings
 
-------------------------------BROWNIE LAYER-------------------------------
      4 oz Germans sweet chocolate             1 ts Vanilla
    1/4 c  Margarine                         1/2 c  Flour
    1/4 c  Sugar                             1/2 c  Chopped nuts
      2    Eggs                          

----------------------------CREAM CHEESE TOPPING----------------------------
      4 oz Cream cheese softened               1    Egg
    1/4 c  Sugar                               1 tb Flour
 
  To prepare Brownie layer:  Melt chocolate and margarine over very low heat
  or melt in microwave on HIGH for 2 minutes or until margarine is melted
  then stir until chocolate is completely melted.  Stir sugar into chocolate,
  add eggs and vanilla stir until completely mixed.  Mix in flour until well
  blended.  Stir in nuts.  Spread in greased 8-inch pan
  
  To prepare cheese topping:  Mix cream cheese, sugar, egg and flour until
  smooth.  Spoon over brownie mixture, swirl with knife to marbelize.
  
  Bake at 350 degrees for 35 minutes or until wooden pick inserted in center
  comes out almost clean (DO NOT OVERBAKE).  Cool in pan; cut into squares.
  Makes 16 brownies.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Grandma Rampke's Easy Rhubarb Pie
 Categories: Pies
      Yield: 12 servings
 
      1 c  Rhubarb rib, cut into 1"            2    Eggs
           Pieces                            1/2 c  Sugar
    1/2    Pie crust                           1 c  Milk
    1/2 c  Sugar                                    Cinnamon
 
   Roll out and place pie crust in bottom of pie plate.
   Place rhubarb over pie crust and sprinkle with 1/2 cup sugar.
   Beat eggs and add 1/2 cup sugar and milk.  Pour mixture over rhubarb.
  Sprinkle with cinnamon.
   Bake at 350 degrees for 45 minutes.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Fake Guacamole
 Categories: Dips
      Yield: 1 servings
 
      1    16 oz bag of frozen peas,                Chopped
           Thawed                                   Tomatoes)
      1 sm Can medium hot green chilis         1 tb "Imo"
    1/4 c  Chopped onion                            Cumin to taste
    3/4 ts Garlic powder                            Salt and pepper to taste
      1 tb Red chili powder                         Any other spices you enjoy
      4 tb Your favorite salsa (or                  In guacamole
 
   Much lower in fat than real quacamole.  Try this recipe, you'll be
  surprised! Thaw the peas by placing them in a colander and running them
  under lukewarm tapwater. To test if they're thawed, pop one in your mouth
  occasionally.  Once thawed (it should only take 1-2 minutes), drain
  thoroughly and pour the peas into a blender or food processor.
   Puree the peas in the blender or food processor.  Place pureed peas in a
  ceramic bowl and mix in the remaining ingredients. Refrigerate for several
  hours to let the flavors blend.  Makes about 1 1/2 cups.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Jerk Sauce
 Categories: Sauces
      Yield: 1 servings
 
      1 tb Allspice                            1 tb Thyme
  1 1/2 ts Cayenne                         1 1/2 ts Fresh-grnd black pepper
  1 1/2 ts Rubbed sage                       3/4 ts Nutmeg
    3/4 ts Cinnamon                            2 tb Salt
      2 tb Garlic powder                       1 tb Sugar
    1/4 c  Oil                               1/4 c  Soy sauce
    3/4 c  White vinegar                            Juice of one orange
           Juice of one lime                   1    Hot pepper, seeded &
      1 c  Green onions, chopped                    Chopped
 
  Toss all the ingredients in the blender and blend-away.
  
  Enjoy, Terri St.Louis-Woltmon
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Mushroom Clam Chowder
 Categories: Soups
      Yield: 4 servings
 
    1/2 c  Fresh mushrooms, chopped          1/8 ts Pepper
      1 ts Veg oil                           1/8 ts Cayenne
      7 oz Minced clams (canned)           1 1/3 c  Nonfat dry milk powder
    1/2 c  Celery, chopped                 1 1/2 c  Cold water
    1/3 c  Onion, chopped                      1 tb Cornstarch
    1/2 ts Salt                                2 tb Fresh parsley, minced
 
     Heat oil in saucepan and saute mushrooms.  Stir in undrained clams,
  celery, onion, salt, pepper and cayenne.  Cover and let simmer for 5
  minutes.
   Mix together milk powder, water, and cornstarch (you may substitute 1 1/2
  c skim milk for the powder & water). Stir milk mixture into saucepan and
  simmer over low heat until soup thickens.  Pour into serving bowls and top
  each serving with 1/2 T parsley.  (142 calories per serving)
  
  Makes 4 servings
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Corn & Bean Chowder
 Categories: Soups
      Yield: 4 servings
 
    1/4 c  Oil (butter)                      1/4 ts Nutmeg
      2 c  Sliced onions                     1/2 c  Inst milk powder
      2 ts Minced garlic                     3/4 c  Cooked beans
      4 c  Corn                              1/2 ts Salt
      4 c  Stock                          
 
  Heat oil in large dutch oven.  Stir fry onions and garlic till browned. Add
  3/4 of the corn, all stock and nutmeg.  Bring to a boil and simmer till
  corn is tender. Puree remaining corn with some of the stock. Add the milk
  powder to the puree. Blend puree into the soup pot with the beans and salt.
  Bring the soup to almost boiling, lower heat and simmer for a few minutes.
  Check seasonings and serve. (Optional: Add 1-2 chopped cooked potatoes to
  thicken)
  
  Makes 1 1/2 quarts
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: St. Louis' Ham Chowder
 Categories: Soups
      Yield: 6 servings
 
  1 1/2 tb Butter                            1/2 lb Lean bacon
      1 lg White onion, chopped                6    Stalks celery sliced
      2 cl Garlic, minced                           Diagonally
  1 1/2 c  Water                               3 c  Cubed new potatoes w/skin
      2 tb Dry sherry                      1 1/2 c  Milk, cream or yogurt
    1/2 c  Water                               4 tb Flour
 
  In dutch oven, saute bacon in butter until bacon in browned.  Add onion,
  celery, garlic, potatoes, 1 1/2 c water and milk.  Bring to boil and simmer
  30 minutes uncovered.  Combine sherry, water and flour.  Whisk sherry
  mixture into chowder and simmer until thickened. Add salt and fresh black
  pepper to taste.
  
  Makes 6 servings.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Broccoli-Cauliflower Soup
 Categories: Soups
      Yield: 8 servings
 
    3/4 lb Fresh chopped broccoli              3 c  Skim milk
    3/4 lb Fresh chopped cauliflower           1 tb Cornstarch
    1/3 c  Chopped onion                     1/2 ts Salt
  1 1/2 c  Bouillon                          1/8 ts Pepper
    1/4 ts Ground mace                       1/3 c  Shredded Swiss cheese
 
     Cook broccoli, cauliflower, and onion in the bouillon until tender. Pour
  half the vegetables, along with half the bouillon, into a blender and blend
  until smooth.  Remove, and blend the remaining vegetable mixture, along
  with the mace.  Return all of blended mixture to pan.
  
     Blend 1/2 c of milk (1/6 total) with cornstarch and add to vegetables.
  Add remaining milk, salt, and pepper, and cook until thick and hot,
  stirring occasionally. Blend in cheese and stir until melted. (71 calories
  per serv)
  
  Makes 8 servings
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Liquamen
 Categories: Sauces
      Yield: 1 servings
 
      1 cn (2oz) anchovies packed in           1 ts Oregano
           Olive oil                           1 oz Grape juice
  1 1/2 c  Water                             1/2 ts Salt.
 
     1) Boil the anchovies, water, oregano, and salt over high heat for 10
  minutes, until the liquid is reduced about one third.
  
     2) Strain the liquamen through a tea strainer once or twice, then add
  the grape juice.  Pour into a jar.  It will keep for weeks if refrigerated.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Mulsum
 Categories: Beverages
      Yield: 1 servings
 
      1    Bottle white wine                 1/2 c  Honey
 
     1) Mix together well, seal, and refrigerate.  The flavor improves as the
  days pass.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: MICRO ZUCCHINI
 Categories: Vegetables, Microwave
      Yield: 4 servings
 
      1 ts Olive oil                         1/2 ts Basil
      1 sm Onion chopped                     1/4 ts Oregano
      1 cl Garlic, minced                    1/4 ts Salt
      1 sm Unpeeled zucchini, chopped               Pepper to taste
           (about 1 cup)                     1/2    Grated parmesan cheese
      6    Eggs                           
 
      In a 9" microwavable quiche dish or round cake dish combine oil, onion,
  garlic, zucchini and pepper; stir to coat veggies with oil.Microwave,
  uncovered at high (%100) 4 to 6 minutes or until softened, stirring part
  way through. Lightly beat eggs with seasoning; stir in cheese.Pour egg
  mixture over vegies; stir until mixed.Microwave, uncovered at medium high
  (%70) 3 minutes.Stir mixture with fork, moving outer cooked parts toward
  center>Microwave at medium high 3-5 minutes or until frittata is set.Let
  stand flat on counter 5 minutes before serving. Makes four servings.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: EGGPLANT CASSEROLE
 Categories: Vegetables
      Yield: 4 servings
 
      1 lg Eggplant                          1/4 ts Italian seasoning
    1/4 lb (4 slices) bacon, chopped         1/4 ts Thyme
      1 lg Onion, chopped                    1/2 c  + 1/4 c Italian bread
      1 cl Garlic, minced                           Crumbs
      2 tb Fresh chopped parsley               3 tb Butter
 
  Contributed to the echo by: Ellen Cleary Eggplant Casserole Cut eggplant in
  half. Boil until tender, about 40 minutes. Drain. When cool, scrape out the
  pulp and remove most of the seeds.
  
  Cook bacon until brown. Drain all but 1/4 c grease. Add onion and garlic
  and cook slowly until onion is clear.
  
  Preheat oven to 350 degrees. Add to skillet the eggplant, parsley, Italian
  seasoning and thyme. Cook about 5 minutes on very low heat. Add 1/2 c
  crumbs. Mix well and cook about 5 minutes more.
  
  Place in a buttered casserole. Dot with butter and sprinkle lightly with
  1/4 c crumbs. Bake about 15 minutes, until crumbs are brown.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: POPPYSEED DRESSING
 Categories: Dressings
      Yield: 4 servings
 
      1 c  Salad oil                           1 tb Grated onion
    1/2 c  Sugar (I use less)                  1 ts Salt
    1/3 c  Cider vinegar                       1 ts Dry mustard
      1 tb Poppyseeds                     
 
  Contributed to the echo by: Julie Purvis POPPYSEED DRESSING Blend all
  ingredients in blender or mix by hand; will keep in frig for a week. I
  serve this with raw spinach, fresh strawberries or mandarin oranges, and
  sliced mild onion, Vidalia if possible.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: KOLACHKY DOUGH #1
 Categories: Breads
      Yield: 1 servings
 
      6 c  Flour                               1 cn Evaporated milk
      2 c  Shortening                          1 ts Vanilla
      3    Egg yolks                           4 c  Warm water
 
  Contributed to the echo by: Leti Labell Originally from: "The Best of
  Boris", by the St. Mark Women's Guild from Bethesda Maryland Kolachky Dough
  #1 Mix flour and shortening as for pie crust. Make a hole in center of
  mixture and add egg yolks, milk, yeast, and vanilla. Mix until smooth and
  dough leaves sides of bowl. Form into large balls, each just large enough
  to roll out at one time. Cover with wax paper and refrigerate overnight.
  Roll out each ball about 1/4" thick on a board covered with powdered sugar.
  Cut dough into 2" or 3" squares and place 1 teaspoon of any desired filling
  in center of dough; fold dough over to opposite side and pinch together or
  roll into horn shape. Place on ungreased cookie sheet. Bake in 350 oven
  until lightly brown, about 12 to 15 minutes. Sprinkle with powdered sugar
  before serving.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: KOLACHKY DOUGH #2
 Categories: Breads
      Yield: 1 servings
 
      1    Dry yeast                         1/2 lb Butter
    1/2 c  Lukewarm water                      4 tb Vegetable shortening
      4 c  Flour                             1/2 ts Sour cream
      2    Eggs                                1 ts Vanilla
    1/2 c  Sugar                          
 
  Contributed to the echo by: Leti Labell Originally from: "The Best of
  Boris", by the St. Mark Women's Guild from Bethesda Maryland Kolachy Dough
  #2 Mix yeast in water and stir in 3 tablespoons flour. Let stand for one
  hour. Beat eggs, sugar, butter and shortening until creamy. Add to yeast
  mixture. Blend in sour cream and vanilla. Slowly add flour to make a soft
  dough, kneading by hand. Make into a large ball and refrigerate overnight.
  Take a small portion of dough (keep the rest refrigerated) and roll out
  very thin on a powdered sugar pastry cloth. (Do not use flour.) Cut into 2"
  squares. Put 1 teaspoon of filling in center of square and pinch two
  opposite corners together. Place on ungreased cookie sheet. Bake in 350
  oven for 10 to 12 minutes. When cool, sprinkle with powdered sugar.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: KOLACHKY DOUGH #3
 Categories: Breads
      Yield: 1 servings
 
      2 c  Flour                               1    Egg
      8 oz Cream cheese                        2 ts Sugar
    1/2 lb Butter                              1    Egg yolk
 
  Contributed to the echo by: Leti Labell Originally from: "Butter 'n Love
  Recipes" from the Vincentian Sisters of Charity, Bedford Ohio Kolacky Dough
  #3 Knead together and let stand overnight in refrigerator. Roll out thin on
  flour and sugar. Cut into squares. Fill with walnuts, lekvar (prune), poppy
  seed or apricot.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: NUT KOLACHKY FILLING
 Categories: Breads
      Yield: 1 servings
 
    1/2 lb Ground walnuts                      2 tb Melted butter
    3/4 c  Sugar                               1    Egg
      3    Egg whites                     
 
  Contributed to the echo by: Leti Labell Originally from: "The Best of
  Boris" by the St. Mark Women's Guild of Bethesda, Md. Nut Kolachky Filling
  wites, sugar and melted butter to the ground walnuts and mix well. Makes
  approximately 10 dozen.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: APRICOT KOLACHKY FILLING #1
 Categories: Breads
      Yield: 106 servings
 
      8 oz Dried appricots                   1/2 c  Sugar
  1 1/2 c  Water                               1 tb Cornstarch
 
  Contributed to the echo by: Leti Labell Originally from: "The Best of
  Boris" by the St. Mark Women's Guild of Bethesda, Md. Apricot Kolachky
  Filling #1 Wash apricots. Combine apricots and water; cook until soft,
  about 1/2 hour, stirring constantly to keep from scorching. Stir in sugar
  and cornstarch and cook for one minute. Cool. use a teaspoonful of filling
  for each square. Makes 8 dozen.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: APRICOT KOLACHKY FILLING #2
 Categories: Breads
      Yield: 1 servings
 
    1/2 c  Apricot preserves                 1/2 c  Chopped pecans or walnuts
    1/2 c  Coconut                        
 
  Contributed to the echo by: Leti Labell Originally from: "The Best of
  Boris" by the St. Mark Women's Guild of Bethesda, Md. Apricot Kolachky
  Filling #2 Mix the above ingredients and refrigerate until ready to use.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: POPPYSEED KOLACHKY FILLING
 Categories: Breads
      Yield: 1 servings
 
      2 c  Milk, scalded                   1 1/2 c  Sugar
      1 lb Ground poppyseeds              
 
  Contributed to the echo by: Leti Labell Originally from: "More Favorite
  Recipes" from the Catholic Universe Bulletin Poppyseed Filling Mix together
  filling ingredients. Set aside until milk is absorbed and mixture is
  cooled.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: FRESH FRUIT ICE CREAM
 Categories: Desserts
      Yield: 1 servings
 
      3 c  (1-1/2 pts) Half-and-Half                (peaches, strawberries,
     14 cn Sweetened condensed milk                 Bananas, raspberries, etc)
           (NOT evaporated)                    1 tb Vanilla
      1 c  Pureed or mashed fresh fruit             Food coloring, optional
 
  Contributed to the echo by: Debra Heng Originally from: Borden FRESH FRUIT
  ICE CREAM In ice cream freezer container, combine all ingredients and mix
  well. Freeze according to manufacturer's instructions.
  
  Refrigerator Freezer Method: Omit half-and-half. In large bowl, combine
  sweetened condensed milk and vanilla; stir in pureed fruit and food
  coloring, if desired. Fold in 2 c (1 pint) whipping cream, whipped (do NOT
  use non-dairy topping). Pour into 9x5 loaf pan or other 2-qt. container.
  Cover and freeze 6 hours or until firm.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Long Island Iced Tea
 Categories: Beverages
      Yield: 6 servings
 
    1/2    Shot Tequila                        3    Shots Coca Cola
    1/2    Shot Vodka                        1/2    To 1 shot Sour Mix (or Tom
    1/2    Shot Gin                                 -Collins Mix or Whiskey Sour
    1/2    Shot Rum                                 -Mix)
 
  SOURCE: Natl Cooking Echo 18 Jun 90
  
  Contributed to the echo by: Sallie Austin
  
  Put all in a glass and stir and watch out. Not my idea of a way to consume
  alcohol (I would prefer too much wine or champagne <grin>), but I believe
  this was the recipe. Does taste close to iced tea though... --Michelle M.
  Bass
  
  My boyfriend is a "working manager" of a bar here... i.e., he bartends. He
  said to add these to the preceding ingredients:
  
  1/2 shot 151 Rum (in addition to the regular rum) 1/2 shot Triple Sec or
  Cointreau
  
  I only tried one of these... I agree with Michelle... at least with wine or
  champagne it requires a few hours of sipping before you pass out, instead
  of a few minutes <big GRIN>.
  
  BTW- I just asked Jim if he was sure that both 151 and regular rum were
  used, and why... he said "to hurt people". Good enough reason for
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Tzatzika
 Categories: Dressings
      Yield: 8 servings
 
      1    Cucumber                          1/2 c  Yogurt, plain lowfat
      2 tb Onion, grated                            Salt
      1 c  Clove, minced                            Pepper, white
    1/2 c  Sour cream                     
 
  Contributed to the echo by: Sallie Austin Originally from: GOURMET7.ZIP,
  Donna Kummer
  
  Wash cucumber and partially peel (leave about 1/3 peel for color) then
  grate. Drain cuke and onion in strainer and press. Add remaining
  ingredients and season. Chill well. Serve with Greek olives and pita
  triangles. Makes 2 cups or 8 servings.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: PECAN OATMEAL PIE
 Categories: Pies
      Yield: 8 servings
 
      1    Recipe Rummed Oat Crust             1 c  Firmly packed brown sugar
    1/4 c  Rolled oats                       1/8 ts Freshly ground black pepper
      3    Eggs                                2 tb Melted unsalted butter
    1/2 c  Honey                             1/4 c  Heavy cream
    1/2 c  Sugar                             1/2 ts Vanilla
 
  Contributed to the echo by: Elicia Tamburine Originally from: Bert Green
  OATMEAL PECAN PIE (Bert Green) 1. Roll out the Rummed Oat Crust dough on a
  lightly floured board, and line a 9-inch pie plate with it. Trim and flute
  the edges.
  
  2. Preheat the oven to 400F.
  
  3. Place the oats in a medium-sized skillet over medium heat. Cook,
  stirring constantly, until lightly toasted, about 5 minutes. Allow to cool.
  
  4. Lightly beat the eggs in a large bowl. Beat in the honey, both sugars,
  pepper, butter, cream and vanilla. Stir in the oats and the pecan pieces.
  Pour into the pie shell and bake 10 minutes. Reduce the heat to 325F and
  continue to bake until the filling is firm, about 30 minutes longer. Serve
  warm.
  
  Serves 8.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: RUMMED OAT CRUST
 Categories: Pies
      Yield: 1 servings
 
    1/3 c  Rolled oats                         6 tb Chilled solid vegetable
    3/4 c  Flour                                    Shortening
      1 ts Sugar                               1    Egg yolk
    1/2 ts Salt                                2 tb Dark rum
 
  Contributed to the echo by: Elicia Tamburine Originally from: Bert Green
  RUMMED OAT CRUST 1. Combine oats, flour sugar and salt.
  
  2. Cut chilled shortening into dry ingredients.
  
  3. Mix in the egg yolk with a fork, and add enough rum to form a soft
  dough. Wrap in plastic wrap and refrigerate 1 hour before using.
  
  Makes one 9 crust.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: OATMEAL PIE
 Categories: Pies
      Yield: 8 servings
 
    1/4 c  Butter or margarine               1/4 ts Salt
    1/2 c  Sugar                               1 c  Dark corn syrup
    1/2 ts Cinnamon                            3    Eggs
    1/2 ts Cloves                              1 c  Quick-cooking rolled oats
 
  Contributed to the echo by: Elicia Tamburine Originally from: Tandika Star
  OATMEAL PIE
  
  Cream together butter and sugar. Add cinnamon, cloves and salt. Stir in
  syrup. Add eggs, one at a time, stirring after each addition until blended.
  Stir in rolled oats. Pour into pie shell and bake in moderate oven (350~ F)
  about 1 hour, or until knife inserted in center of pie comes out clean.
  
  NOTE: During baking, the oatmeal forms a chewy, "nutty" crust on top. Pie
  is rich, delicately spiced.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: CHILE COLORADO
 Categories: Sauces, Microwave
      Yield: 3 servings
 
     20    Dried red chili pods, stems         4 cl Garlic
           And seeds removed                 1/4 c  Onion, coarsely chopped
    1/4 ts Cilantro seeds                      1 ts Salt
    1/4 ts Cumin seeds                         3 c  Warm water
      1 ts Dried oregano                  
 
  Contributed to the echo by: Leti Labell Originally from: Mexican Microwave
  Cookery, by Carol Medina Maze Chili Colorado Power level: medium high
  Cooking time: 20 minutes Coarsely grind the cilantro and cumin seeds in a
  spice grinder, and then put into the bowl of the food processor. Break the
  chili pods into small pieces, and coarsely grind in the spice grinder, and
  then add to food processor bowl. Add the garlic and onion to the food
  processor, and process until the onions are chopped.
  
  Add the remaining ingredients and process until pureed. Place the mixture
  in a 2-quart casserole dish. Cover and microwave on 70% (medium high) for
  twenty minutes, stirring after 10 minutes. (I assume you could make it on
  top of the stove, too.)
  
  Makes 3-1/2 cups.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: TAMALE DOUGH
 Categories: Breads
      Yield: 1 servings
 
    3/4 c  Chili Colorado                    3/4 c  Vegetable shortening
     10 oz Frozen whole kernel corn,           2 ts Salt
           Thawed                              2 ts Baking powder
      1 cn Hominy, drained                 2 1/2 c  White cornmeal
 
  Contributed to the echo by: Leti Labell Originally from: Mexican Microwave
  Cookery, by Carol Medina Maze Tamales de Chili Colorado Dough In food
  processor, combine the Chili Colorado, the corn, and the hominy; process
  until pureed. (You may need to do this in batches unless you have a large
  food processor.)
  
  In a large bowl, combine the pureed chili mixture, the shortening, the
  salt, the baking powder, and the cornmeal. Mix dough until smooth. (The
  recipe says to use an electric mixer, but I found it easier to just use a
  spoon.)
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: VEGETARIAN TAMALE FILLING
 Categories: Mexican, Vegetarian
      Yield: 1 servings
 
      2 c  Sharp cheddar cheese                2 tb Dried oregano
      2 c  Shredded swiss or white             2 ts Ground cumin
           Cheddar cheese                      1 cn Whole kernel corn, drained
    2/3 c  Chopped black olives                2 cn (4-oz each) green chilies,
    2/3 c  Chopped pine nuts                        Chopped
      2    Onions, chopped                     2 ts Olive oil
      8 cl Garlic                         
 
  Contributed to the echo by: Leti Labell Original recipe from "The Pink
  Adobe Cookbook", by Rosalea Murphy. Vegetarian Tamale Filling Use the food
  processor (if you can) to grate the cheese. Also, I chopped the onions and
  the garlic in the food processor.
  
  Combine all ingredients in a large bowl.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: TAMALE INSTRUCTIONS
 Categories: Mexican
      Yield: 50 servings
 
      2 pk Dried cornhusks                          Warm water
 
  Contributed to the echo by: Leti Labell Prepare the corn husks: First go
  through the corn husks, separating them, and removing pieces of cornsilk
  (and also dirt, etc.) that you find. Then place them in a large bowl and
  cover with tap water. (I put several plates on top of the corn husks to
  hold them down, because they have a tendency to float.) Let them soak for
  at least half an hour. Rinse the corn husks several times, to clean them.
  Then drain them well. Next, dry off the corn husks. While you do this, you
  can separate them into piles: big husks, medium, and too little to be worth
  using. At this time, you can also prepare some thin strips of corn husk,
  that you will use to tie the tamales together. (This is where you you the
  little pieces too small to make a tamale.) (I found that the pieces weren't
  long enogh to tie around the tamales, so I tied two shorter pieces of thin
  husk together. More on this later.) Make the tamales: Hold a large corn
  husk in your hand, with the narrow end pointing to the right. Take a
  spoonful of dough (I used a serving spoon, about 2 Tbs or so) and spread it
  on the corn husk, about 1-1/2 inches from the wide end, and about 4 inches
  from the narrow end. Spread the dough right up to the edge of the corn husk
  on one side, leaving enough of a flap to wrap around the tamale. (If the
  husk isn't wide enough for you to be able to wrap it around, you'll use
  another husk - more on this later.) Next, spread a spoonful (again, about 2
  Tbs) of filling down the middle of the dough. Roll the sides of the corn
  husk in toward the center, bringing the edges of the dough together,
  enclosing the filling. Wrap the rest of the corn husk around to the back.
  If there is not enough husk to wrap around to the back, place another corn
  husk around the tamale, to hold the edge closed. Now, wrap the top (broad
  end) edge down, and flip the bottom part (the narrow end) up, so that it
  covers the edge of the broad end. Then, using the thin strips of corn husk,
  tie across the middle to hold the top and bottom flaps in place. Steaming
  the tamales: Stand the tamales on end in a steamer. If you don't have a
  steamer, you could put the tamales in a metal collander, and place the
  collander in a large pot. Just be sure that the tamales do not touch the
  water below. Bring the water to a brisk boil, and steam the tamales for at
  least an hour. I did it for an hour and 15 minutes. You can test one to see
  if they are done: the dough will easily separate from the husk. Just be
  careful - don't burn yourself on the steam! You can reheat tamales in the
  oven at 350 degrees for about 15 minutes. (Don't try to re-steam them.) If
  you freeze them, you can reheat them by putting the frozen tamales in a
  casserole dish, covering with foil, and heating in a 350 oven for 30-35
  minutes. This was a lot of work, but it was well worth it!
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: OYSTERS BIENVILLE
 Categories: Seafood
      Yield: 6 servings
 
      3 oz Oysters, (boiled until              1 c  Bread crumbs
           Edges curl), drained                1 c  Grated Parmesan cheese
      3 oz Clean oyster shells                 8 tb Melted butter
    1/2    Bienville sauce, cold                    Rock salt
 
  Contributed to the echo by: Bill Birner Originally from: Austin Leslie
  Here's a popular Creole recipe, not, of course, Cajun, from New Orleans. If
  you can get the ingredients, it is a true winner. This is by Austin Leslie,
  probably the top Creole-Soul chefs in New Orleans. This is a "Crescent City
  Classic." Those of you in Dry Dock will have to suffer without, or better
  yet, Come On Way Down Yonder. OYSTERS BIENVILLE (N.O. pronunciation =
  Bee-En-Vill, not quite true French) Preheat 6 pie pans filled with rock
  salt. Preheat broiler to highest flame or oven to 475 degrees. Place boiled
  oysters in shells and cover each with 2 tbs. cold Bienville sauce.
  
  Sprinkle with bread crumbs and cheese and place on cookie sheets. Sprinkle
  melted butter over oysters to moisten amd place under broiler or in oven
  until lightly browned and bubbly. Place six oysters on each pre-heated pie
  pan and rock salt. Serve 6, immediately.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: LONG ISLAND ICE TEA
 Categories: Beverages
      Yield: 4 servings
 
           Equal parts:                             Mr. Boston Triple Sec
           Mr. Boston Rum                           Lemon Juice
           Mr. Boston Gin                           Orange Juice
           Mr. Boston Vodka               
 
  Mix in a highball glass over ice and add a dash of cola. I guess you can
  try it with any kind of rum, gin, vodka and triple sec. Well, good luck
  with the recipe and DON'T DRINK AND DRIVE !!
  
  Contributed to the echo by: Anita Rasmussen Originally from: Mr. Boston's
  Official Bartender's Guide"
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: MEDIUM WHITE BREAD
 Categories: Breads
      Yield: 4 servings
 
    3/4 c  Water                               1 tb Dry milk (I use buttermilk)
      2 c  Bread flour                         1 tb Butter ( slivered)
      1 ts Salt                                1 pk Yeast
      2 tb Sugar                          
 
  Contributed to the echo by: Merrilyn Vaughan Originally from: Hitachi
  Breadmaker book Here is a MEDIUM white bread: Place all ingredients in
  bucket and press 'start'. Process 4 hours and 10 minutes. Remove from
  bucket. Brush with butter for softer crust. Cool. Store....or EAT!
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: LOW-FAT SOUR CREAM SUBSTITUTE
 Categories: Sauces
      Yield: 1 servings
 
      1 oz Container lowfat cottage            2 tb Buttermilk
           Cheese                              1 ts Lemon juice
 
  Contributed to the echo by: Randall Chrisman This is something that a
  friend of mine learned in her efforts to cut down on the amount of fat in
  her diet. Seems she and her husband were quite fond of sour cream (being
  the kind of people that would toss it onto the potato and not stop until
  you couldn't see the potato!) This is a really great substitute for the
  topping...such to the point that I'm not fond of sour cream anymore.
  Optional:
  
  Schilling Cheese Sauce Mix Hidden Valley Reduced Calorie Ranch
  
  Mix the Hidden Valley Blue Cheese Dressing MIX. Dump the cottage cheese,
  buttermilk and lemon juice into a food processor with metal blade. Process
  until smooth (and I mean SMOOTH...can turn grainy unless you give it
  time...when you think it's done, process it some more.) When it's done, you
  have the option of blending in any of the powdered dressing mixes (we use
  3/4 package for flavor - more than that and you've reduced your fat intake
  and TRIPLED your sodium intake.) You need to pour the contents back into
  the cottage cheese container and let it set for an hour or so.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: SOUTH OF THE BORDER BUNDLES
 Categories: Mexican
      Yield: 4 servings
 
      6    10-INCH flour tortillas             1 ts Chili powder
      4 oz Cheddar or American Cheese          1    Tomato, seeded and chopped
      1 cn Refried beans                            Sliced green onion
    1/2 c  Sliced green onions                      Taco sauce (optional)
      1 cn Diced green chile peppers      
 
  Contributed to the echo by: Pat Knox SOUTH OF THE BORDER BUNDLES
  
  Wrap tortillas tightly in foil. Heat in a 350 degree oven for 10 minutes.
  Cut the cheese into 6 sticks. In a bowl, stir together the refried beans,
  1/2 cup onion, chili peppers, and chili powder. Remove one tortilla from
  foil; recover remaining tortillas. Spread the tortillas with about 1/3 cup
  of the bean mixture to within 2 inches of the edge. Top with 1 tablespoon
  chopped tomato. Place one cheese stick in center of tortilla. Fold in two
  sides; roll up jelly-roll style. Place on a greased baking sheet. Repeat
  with remaining tortillas. Bake in a 350 degree oven for 15 to 20 minutes or
  till heated through. Serve bundles warm. Spoon taco sauce atop each bundle
  and sprinkle with additional sliced green onion, if desired.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: TUNA STEAKS
 Categories: Fish
      Yield: 4 servings
 
      2 ts Olive oil                           2 ts Soy sauce
      2 ts Margarine, melted                        Tuna steaks
 
  Contributed to the echo by: Pat Knox Use tuna, swordfish, or halibut
  steaks, cut 1/2 inch thick Place fish in a well-greased wire grill basket.
  Combine oil, melted butter, and soy sauce; brush some of the mixture over
  fish. Grill fish steaks over medium-hot coals 4 minutes. Turn the wire
  basket; baste fish again with the remaining soy mixture. Grill 3 to 5
  minutes more or till fish just flakes with a fork.
  
  Makes 4 servings.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: SCOTCH BARLEY BROTH
 Categories: Soups
      Yield: 1 servings
 
      2 lb Shoulder of mutton                  2    Onions, chopped
      1 c  Dried green peas                    3    Carrots, diced
    1/2 c  Pearl barley                        1 c  Turnip, diced
      2 qt Cold water                        1/2 c  Celery, diced
      2 ts Salt                                1 tb Parsley, chopped
    1/4 ts Pepper                         
 
  Soak green peas overnight and soak barley for 2 hours.  Wipe meat and trim
  off fat.  Put into broth pot with cold water, salt and pepper.  Slowly
  bring to the boiling point and skim.  Add peas, barley and onions and
  simmer gently for 2 hours.  Cool then skim fat from broth.  Bones may be
  removed if desired.  Add carrots, turnip and celery and simmer 30 minutes
  until vegetables are tender.  Season with more salt if needed and pepper to
  taste.  Twenty minutes before serving, add parsley and remove any film of
  fat that has gathered on the surface.
  
  Out of Old Nova Scotia Kitchens by Marie Nightingale shared by Elizabeth
  Rodier
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Barb's Special Sweet Breads Part I
 Categories: Breads
      Yield: 1 servings
 
----------------------------------BARB DAY----------------------------------
      3 pk Yeast                               3 tb Sugar
      1 c  -Water; lukewarm                1 1/2 c  Butter
      1    Egg; slightly beaten                1 ts Salt
      4 c  Flour; sifted                 

---------------------------SEE OTHER RECIPE PARTS---------------------------

------------------------FOR VARIATIONS AND FILLINGS------------------------
           - Vanilla cream                          -  raisins
           - Almond butter                          - Egg wash
           - Plumped currants or                    - Icing
 
   For the dough:
    Put the water in a mixing bowl and sprinkle the yeast over it. Stir until
  the yeast has dissolved. Beat the egg into the yeast mixture, and set
  aside.
    Sift together the flour, sugar, and salt.  Add the yeast mixture.  Knead
  until the mix forms a ball- if too moist add a bit more flour.  Knead 10
  minutes more.
    Roll out to an 11" square. Spread 1/2 cup butter over the surface of the
  dough.  Fold the dough into thirds and wrap in a damp cloth.  Refrigerate
  20 minutes. Repeat this process beginning from rolling out the dough, two
  more times.
    While the dough is in the refrigerator the last time, you should prepare
  the fillings, icings or other recipes you will need for the finished
  pastries.
    The following parts will give you the variety of pastries made with this
  dough, and the methods.  They will be followed by additional recipes needed
  to prepare the pastries.
  
    Source: Vera Stevens (my mother)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Barb's Special Sweet Breads Part 2
 Categories: Breads
      Yield: 1 servings
 
----------------------------------BARB DAY----------------------------------

------------------------INSTRUCTIONS FOR WEINERBROD------------------------
 
  Place the dough on a lightly floured board and cut it in half.  Roll each
  piece into 24" X 6" strip.  Spread the surface with Almond butter.  Fold
  the edges lengthwise toward the center, allowing 1" space in the center.
  Sprinkle the plumped currants and spoon the Vanilla Cream into the 1" space
  between the edges. Repeat with second strip. Place both lengths of dough on
  a baking sheet and shape strips together like a giant pretzel, tucking in
  the ends.  Brush with the egg wash and sprinkle with almonds. Allow the
  dough to rise 1 hour in a cool room. When light, bake 35 minutes in a 375
  degree F. oven. (or, if making small pastries, 10-12 minutes) Cool and ice.
  Cut in 3" pieces. This makes 1 large pastry or 24 small ones. See later
  parts for necessary fillings and icings.
  
    Source: Vera Stevens, (my mother)
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Barb's Special Sweet Breads Part 3
 Categories: Breads
      Yield: 1 servings
 
----------------------------------BARB DAY----------------------------------

-------------------------INSTRUCTIONS FOR SPANDAUER-------------------------
           Your favorite jelly            
 
    Place the dough on a floured board and cut it in half.  Roll each half
  1/4" thick Cut into 4" squares.  Spread Almond butter on each square.
  Sprinkle plumped currants or raisins on top.  Fold corners to center.  Put
  a bit of your favorite jelly in the center.  Spoon Vanilla Cream in center.
  Place 2" apart on baking sheet.  Brush with egg wash.  Let rise till puffy.
  Brush again with the egg wash.  Bake at 375 degrees F. for 10-12 minutes.
  
    Source: Vera Stevens, my mother
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Barb's Special Sweet Breads Part 5
 Categories: Breads
      Yield: 1 servings
 
----------------------------------BARB DAY----------------------------------

--------------------------INSTRUCTIONS FOR SNAILS--------------------------
 
    Place dough on a lightly floured board and roll into a large rectangle
  1/4" thick.  Spread with almond butter and plumped currants or raisins.
  Roll jelly roll style.  Cut into 1" slices and place slices 2" apart on
  baking sheet, cut side down. Spoon Vanilla cream in the center of each. Let
  rise until light.  Bake 10-12 minutes at 375 degrees F. Ice and sprinkle
  with almonds.
  
    Source:  Vera Stevens, my mother
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cheesecake Breadring
 Categories: Breads
      Yield: 10 servings
 
----------------------------------BARB DAY----------------------------------
      1 pk Hot roll mix                        1 tb Vanilla
      8 pk Cream cheese; softened            1/2 c  Sour cream
    1/4 c  Sugar                               2    Eggs
    1/2 c  Sugar                               6 tb Butter; melted
      1    Egg                            
 
  OVEN TEMP: 350
  
  SOFTEN YEAST FROM ROLL MIX IN 1/4 CUP WARM WATER. COMBINE THE MIX AND 1/4
  CUP SUGAR. STIR IN THE YEAST, EGG, SOUR CREAM AND BUTTER. MIX WELL. PLACE
  DOUGH IN GREASED BOWL, TURNING ONCE. COVER AND CHILL 2 TO 3 HOURS.
  
  TURN DOUGH ONTO FLOURED SURFACE. ROLL THE DOUGH INTO A 18" CIRCLE. FIT INTO
  A 6 CUP MOLD RING, ALLOWING SOME DOUGH TO HANG OVER THE EDGES.(DOUGH WILL
  COVER THE CENTER HOLE.)
  
  BEAT CREAM CHEESE, SUGAR AND VANILLA TILL SMOOTH.  ADD EGGS, ONE AT A TIME,
  BEATING WELL AFTER EACH ADDITION. POUR INTO MOLD. BRING DOUGH FROM SIDES
  OVER THE TOP OF FILLING. SEAL TO CENTER OF MOLD. CUT AN X IN THE DOUGH
  COVERING THE CENTER HOME. FOLD THE FOUR TRIANGLES BACK OVER TOP OF RING,
  SEALING TO OUTER EDGES. LET RISE UNTIL ALMOST DOUBLE, 1 TO 1 1/2 HOURS.
  BAKE 35 TO 40 MINUTES OR UNTIL WOODEN PICK INSERTED INTO FILLING COMES OUT
  CLEAN. COOL IN THE PAN 10 MIN. TURN OUT ON A RACK, SPRINKLE WITH
  CONFECTIONERS SUGAR AND SERVE.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Spicy Corn and Black Bean Salad
 Categories: Salads
      Yield: 11 servings
 
           -Robbie Shelton                          ******DRESSING******
           ******SALAD******                 1/3 c  Oil
      2 cn Mexicorn; (corn and red and       1/4 c  Rice Wine Vinegar or White
           -green peppers), 11oz,                   -Vinegar
           -drained                          1/4 c  Orange Juice
     15 oz Black beans; drained, rinsed        1 ts Garlic; minced
  4 1/2 oz Sliced Mushrooms; drained         1/2 ts Salt
    1/2 c  Green Onions; sliced                     *****BEFORE SERVING*****
    1/2 c  Cucumbers; peeled, slice          1/4 c  Fresh Cilantro; chopped
           -thin                               1 tb Orange Peel; grated
      2 tb Fresh Jalapeno Pepper;              2 ts Cumin seed (or 1 ts)
           -finely chopped                          Lettuce Leaves
 
  In large bowl, combine all salad ingredients; blend well.  In small bowl
  using wire whisk, blend oil, vinegar, orange juice, garlic and salt. Pour
  over salad; toss gently.  Cover; refrigerate 1 to 2 hours to blend flavors.
  
  Just before serving, drain salad.  Stir in cilantro, orange peel and cumin
  seed.  Serve in lettuce-lined bowl or on lettuce-lined plates. Store in
  refrigerator.
  
  Makes 11 (1/2-cup) serving.
  
  Pillsbury bake-off recipes - Green Giant Mushroom Edition.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Three Beans in Lettuce Parcels
 Categories: Vegetarian, Stir fry, Oriental
      Yield: 2 servings
 
  2 1/2 tb Garlic and herb dressing            1    Medium red chilli
    100 g  Chickpeas                         1/2 tb Chives
    100 g  Black eye beans                     4    Chinese lettuce leaves
    100 g  Flageolet beans                          Salt and pepper to taste
 
  1. Heat the dressing in a wok over a medium heat. Add the beans and
     chilli and stir fry for 2-3 minutes until the majority of the
     liquid has evaporated. Season to taste, and add chives.
  
  Divide the mixture between the lettuce leaves and serve.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Oriental Noodles with Vegetables
 Categories: Vegetarian, Pasta, Vegetables, Oriental
      Yield: 2 servings
 
    175 g  Chinese egg noodles               1/2    Green pepper, diced
  1 1/2 tb Vegetable oil                     1/2 tb Soy sauce
    1/2    Garlic clove, sliced/peeled       1/2 tb Sesame oil
    1/2    Chopped onion                       1 tb Peanuts
      1    Sliced carrot                  
 
  1. Cook the noodles in boiling water for 7 minutes. Drain well.
  
  2. Heat the oil in a wok and stir fry the garlic and ginger for
     1 minute. Add the onion and stir fry for 2-3 minutes. Add the pepper,
     and carrot and stir fry for 2-3 minutes.
  
  3. Add the noodles and cook for 2-3 minutes. Stir in the soy sauce and
     sesame oil and sprinkle with the peanuts.
  
  Serve.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Spiced Vegetable Pasties
 Categories: Vegetarian, Pastries, Ethnic
      Yield: 2 servings
 
-----------------------------------PASTRY-----------------------------------
     50 g  Wholemeal flour                   1/4 ts Salt
     50 g  Plain white flour                  50 g  Margerine

----------------------------------FILLING----------------------------------
    1/2    Peeled and chopped onion           50 g  Peeled and diced potato
      1 tb Oil                                50 g  Peeled and diced carrots
    1/2    Crushed garlic clove              210 g  Chick peas
    1/2 tb Ground coriander                         Salt
    1/2 ts Ground cumin                             Pepper
 
  Filling.
  
  1. Fry the onion in the oil for 5 minutes and add the garlic, spices,
     carrot and potato. Cook for ten minutes, or until the vegetables
     are tender.
  
  2. Add the chick peas and season with the salt and pepper. Leave to cool
     down.
  
  3. Preheat the oven to 200C/400F/GM6.
  
  Pastry:
  
  1. Sift the flours and salt into a large bowl. Add the margerine and
     rub into the flour with your hands until the mixture is like bread-
     crumbs.
  
  2. Add the cold water and press the mixture together to form a dough.
     Turn out onto a floured board and divide into 2 equal pieces.
  
  3. Take out one piece of the dough and knead lightly, pressing it into a
     round shape.
  
  4. Roll it into a circle about 15cm across. Put 1/2 of the vegetable
     mixture on top and fold into a pasty type shape and press the edges
     together.
  
  5. Pierce a couple of holes in the top and bake for 20 minutes or until
     crisp.
  
  This recipe is also nice with filo pastry, or the samosa packets you can
  buy. If you use filo pastry remember to brush the outside with some melted
  margerine or butter to prevent sticking.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pasta with Spicy Pea Sauce
 Categories: Vegetarian, Pasta
      Yield: 2 servings
 
      1 c  Yellow split peas                 1/2 ts Ground allspice
    1/2 tb Olive oil                         1/8 c  Lemon juice
    1/2    Garlic clove                        1 ts Lemon rind
    1/8 ts Chilli powder                     250 g  Fresh fettucine
    1/4 ts Turmeric                                 Fresh coriander sprigs
    1/4 ts Ground coriander               
 
  Preparation: crush the garlic clove and chop the onion.
  
  1. Place the peas in a large pan. Cover with cold water.
     Bring to the boil and boil, uncovered for 25 minutes.
     Drain.
  
  2. Heat oil in a pan. Add onion and garlic and cook over a
     low heat for 2 minutes. Add the spices , stirring for
     2 minutes.
  
  3. Add the well drained peas, lemon juice and rind. Stir to
     combine and cook over a low heat for 8-10 minutes.
  
  4. Cook the pasta in a large quantity of boiling water until just
     tender. Drain and place on a large serving plate. Pour sauce over
     the pasta and garnish with the coriander leaves.
  
  Serve immediately.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pasta with Lentils and Spinach
 Categories: Pasta, Vegetarian, Italian
      Yield: 2 servings
 
    1/2 c  Red lentils                       1/2    Onion
    250 g  Wholemeal spaghetti                 3    Spinach leaves
  7 1/2 g  Butter                            1/2 tb Lemon Juice
    1/2 ts Ground nutmeg                     1/8 c  Toasted pine nuts
 
  1. Cook the lentils in boiling water until tender. 2. Cook the pasta in a
  large quantity of boiling water until just
     tender. 3. While they are cooking melt the butter in a pan. Add the
  nutmeg
     and onion and cook over a gentle heat until the onion is soft.
     Add spinach, cover and cook until the spinach is just tender. 4. Drain
  the lentils, add the lemon juice;stirring to combine.
     Drain the pasta.
     Combine the lentils, pasta and spinach.
     Place on a serving plate and sprinkle with pine nuts.
     Serve immediately.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Calico Fruit Salad
 Categories: Salads, Fruits, Dressings
      Yield: 6 servings
 
      1 qt Ice Berg Lettuce Chunks;            2 c  Tart Apples; Chopped
           -(Otherwise Known As Head           2 lg Bananas; Sliced
           -Lettuce)                         1/2 c  Raisins

---------------------------PEANUT BUTTER DRESSING---------------------------
    1/4 c  Peanut Butter                     1/4 c  Milk
      3 tb Honey                             1/2 c  Miracle Whip Salad Dressing
 
  FOR THE SALAD:
  
  Combine the lettuce and fruit, tossing lightly to mix.
  
  FOR THE DRESSING:
  
  Combine the peanut butter and honey, then gradually add the milk.  Add the
  dressing and mix well until well blended.  Chill until serving time.
  
  VARIATION:
  
  The dressing may also be served as a dip with apple and pear slices or
  banana chunks.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Baked Potato Spears
 Categories: Appetizers, Vegetables
      Yield: 4 servings
 
      3 lg Baking Potatoes                          ;Onion Salt
    1/4 c  Miracle Whip Salad Dressing              ;Pepper
 
  Scrub the potatoes and cut them lengthwise into thick slices, then cut the
  slices into thick strips.  Brush the strips with the salad dressing. Place
  on a greased 15 1/2 X 10 1/2-inch jelly roll pan and season to taste with
  the onion salt and pepper.  Bake in a preheated 375 Degree F for 50 minutes
  or until tender and golden brown.
  
  NOTE:
  
  The recipe can be doubled for an entertaining snack or to serve with
  hamburgers or bratwurst.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Breakfast Pizza
 Categories: Breakfast, Italian, Pizza, Cheese/eggs
      Yield: 6 servings
 
      8 oz Mozzarella Cheese, grated         1/4 md Onion, chopped
      6    Eggs                              3/4 md Onion, from above, ringed
  1 1/2 c  Milk and/or cream                   1 md Green pepper, ringed
           Salt and Pepper, to taste           1    Pizza crust
 
  Prepare your favorite pizza crust and get ready to bake, as a regular
  pizza.  Make sure that you have a fairly high ridge, as the there is a lot
  of mixture, and it is fairly watery. Pugliese bread dough works very well
  for a crust.
  
  Beat eggs lightly.  Add cheese, onion and salt and pepper.  Mix gently.
  
  Lightly brush olive oil over the pizza base.  Pour mixture over the crust.
  Place rings of green pepper over the top.  You can also include onion
  rings, mushrooms, or other favorite Pizza toppings.  Color contrast helps
  here, as the mixture is rather plain looking.
  
  Bake at 450 degrees for about 15-20 mins, or when crust is brown and egg
  mixture is set.
  
  I got the recipe from a TV show about how to make Pizzas, on PBS. People
  that won't eat Pizza or Eggs with even go for this!
  
  From Dan Ceppa
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Lemon-Pepper Potatoes
 Categories: Vegetables
      Yield: 4 servings
 
      1    1/2-oz. envelope butter-          1/2 ts Lemon-pepper seasoning
           - flavored mix                    1/4 c  Water
      1 tb Snipped fresh chives or             1 lb Small red potatoes (6 to 8),
           - sliced green onion tops                - cut into 1 inch pieces
 
  In an 11x7x1-1/2 bkg. pan combine the butter-flavored mix, chives, and
  lemon-pepper seasoning.  Stir in the water.  Add the potatoes, toss to coat
  well.
  
  Bake, uncovered, in 375-degree oven for 45 to 50 minutes or till potatoes
  are tender and beginning to brown, stirring twice.  Makes 4 side-dish
  servings.
  
  NUTRITIONAL INFORMATION: 125 cal, 0 g fat, 0 mg chol.
  
  SOURCE: Better Homes and Gardens Magazine, March 1993
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chewy Oatmeal Cookie
 Categories: Cookies, Desserts, Nuts
      Yield: 1 servings
 
    3/4 c  Butter flavored Crisco                   - instant or old fashioned)
  1 1/4 c  Firmly packaged light brown         1 c  All-purpose flour
           - sugar                           1/2 ts Baking soda
      1    Egg                               1/2 ts Salt
    1/3 c  Milk                              1/4 ts Cinnamon
  1 1/2 ts Vanilla                             1 c  Raisins
      3 c  Quaker(R) Quik Oats (not            1 c  Coarsely chopped Walnuts
 
  Heat oven to 375-degrees F. Grease baking sheet with Butter Flavor Crisco.
  Combine Butter Flavor Crisco, light brown sugar, egg, milk and vanilla in
  large bow.  Beat at medium speed of electric mixer until well blended.
  Combine oats, flour, baking soda, salt and cinnamon.  Mix into creamed
  mixture at low speed just until blended.  Stir in raisins and nuts.  Drop
  rounded tablespoonfuls of dough 2 incheds apart onto paking sheet.  Bake at
  375-degree for 10 to 12 minutes, or until lightly browned.  Cool 2 minutes
  on baking sheet.  Remove to kitchen counter.  About 2 1/2 dozen cookies.
  
  VARIATIONS:
  
  HALF-DIPPED COOKIES-Omit raisins & nuts.  Bake and cool. Microwave 1 cup
  Duncan-Hines Dutch Fudge Frosting fo 20-25 seconds, or until smooth and
  thin.  Dip top half of cookie in frosting.  Lay on Waxed paper until set.
  
  FAVORITE CHIP COOKIES-Omit raisins & nuts.  Add 1 cup baking chips to
  batter.  Bake & cool.
  
  MAPLE WALNUT COOKIES- Omit raisins.  Add 1-1/2 tsp maple flavoring to
  batter.  Bake & cool.  Frost top of cooled cookie with mixture of 1
  container Duncan Hines Vanilla Layer Cake Frosting and 1 tsp maple
  flavoring.  Garnish with walnut half.
  
  SOURCE: Silver Palate Cookbook.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Danish Pastry
 Categories: Pastries
      Yield: 6 servings
 
      4    To 6 cups flour                   1/4 ts Ground cardamom seeds
      2 pk Dry yeast or 1 ounce fresh               -(optional)
           -yeast                              1 ts Vanilla
      3 tb Sugar                           1 1/4 c  Cold milk (approximately)
      1 ts Salt                                2 c  Butter, firm, but not ice
      3    Whole eggs or 6 egg yolks                -cold
      1 ts Grated orange rind             
 
  When making Danish pastry it is important to keep the dough very cold. In
  shaping small pastries, it is sometimes necessary to re-chill partially
  shaped dough until it is firm enough for the job to be completed. When you
  first make the pastry, be careful to follow all the rules. Don't make it in
  the summertime unless your kitchen is air conditioned. After you gain
  experience you may attempt short cuts such as rolling out and folding the
  dough twice in succession without re-chilling. Another way of shortening
  the process is by placing the dough in the freezer between rollings.
  Usually 10 minutes in the freezer is suffiecient. When you use this short
  cut, be careful not to freeze the dough solid. The shaped pastries can also
  be chilled in the freezer. They can even be baked frozen if extra baking
  time is allowed. Any unbaked yeast pastries, however, should never be kept
  frozen for more than a week or so; and it is preferable to bake anish
  pastry within a day or two after it has been shaped.
  
  Place 4 cups flour in large bowl.  Reserve remaining flour for rolling.
  Make a well in center of bowl.
  
  If dry yeast is used, see directions on package.  If fresh yeast is used,
  cream it with sugar and salt to make a syrup.  Add egg yolks or whole eggs,
  grated orange rind, ground cardamom seeds, and vanilla.
  
  Pour yeast mixture into well.  Add one cup milk and 1/4 cup butter cut into
  pieces.  Mix with finger tips, adding more milk if necessary to make a
  medium-soft dough.  Knead dough in bowl for 5 minutes, or until it is
  smooth but not elastic.  Flour it and let rest in refrigerator for 30
  minutes.
  
  While dough is resting, form remaining butter into a flattened brick. Using
  some of the reserved flour on wax paper or pastry cloth, roll out butter
  into a square about 1/3 inch thick.  Use plenty of flour under and on top
  of butter to keep it from sticking.  Loosen it frequently as you rol. Cut
  the square in 2 pieces.  Place in refrigerator between sheets of wax paper.
  
  Roll out dough on well-floured cloth to make a rectangle 3 times longer
  than wide and about 1/3 inch thick.  Brush excess flour from dough. Place a
  piece of butter in center.  Fold one end of dough over butter. Place
  remaining butter on top.  Fold second end over the butter.  Press edges
  together.
  
  Turn dough, changing its position so that the short ends are parallel with
  the edge of table nearest you.  Roll out on well-floured cloth, using a
  firm, even motion to spread butter together with dough.  Try to work
  quickly, but check frequently underneat the dough to be sure it isn't
  sticking.  Roll out a rectangele 3 times longer than wide, about 1/3 inch
  thick.  rush excess flour from surface.  Fold both ends of dough to meet in
  center.  Press edges together, then fold in half as if closing a book,
  which will make 4 layers of dough.  Flour dough.  Place on a cooky sheet.
  Cover with aluminum foil.  Refrigerate for 1/2 hour.
  
  Repeat rolling and folding dough 3 more times, chilling it 20 minutes
  between rollings.  Be sure to change position of dough each time so that
  the short ends of dough are parallel with the edge of the table nearest you
  when you start rolling.
  
  After the final folding, chill dough at least 3 hours before shaping and
  baking.
  
  From: The Art of Fine Baking Shared By: Pat Stockett
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cheese Filling for Danish Pastry
 Categories: Breads
      Yield: 12 servings
 
      2 lb Baker's or pot cheese               8 oz Sugar
      3    Eggs                                1 tb Grated lemon zest
      4 oz Raisins (optional)             
 
  1.  Rub the cheese through a sieve. 2. Using the paddle attachment, cream
  the cheese and sugar until smooth. Add eggs and lemon zest and mix in. 3.
  If desired, add in the raisins.
  
  Yield:  3 lb.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: EGGLESS MOCK MAYONNAISE
 Categories: Dressings
      Yield: 1 servings
 
      3 tb Evaporated milk                     1 pn White pepper
    1/4 ts Salt                              1/2 c  Vegetable oil
    1/4 ts Paprika                             4 ts Lemon juice
    1/4 ts Prepared mustard               
 
  Makes about 3/4 cup.  Good with coleslaw, egg salad sandwich, potato salad.
  
  Combine in mixing bowl (or blender) milk, salt, paprika, mustard and
  pepper.  Beat oil in gradually.  Thin with 3-4 tsp lemon juice.  Keep
  covered in refrigerator.
  
  From Joy of Cooking printed 1983. Shared by Elizabeth Rodier
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: STRAWBERRY ANGEL MOUSSE
 Categories: Low-cal, Desserts
      Yield: 4 servings
 
      3 c  Unsweetened strawberries           14 ts Artificial sweetener *
      1 c  Water                               1 ts Vanilla
      1 tb Unflavored gelatin (1 packet      1/2 ts Almond extract (optional)
      1 tb Cornstarch                        1/4 c  Instant skim milk powder
      1    Egg, separated                    1/4 c  Ice water
 
  * equivalent of 14 tsp sugar, may use crushed tablets or liquid sweetener
  according to package directions.
  
  Slice strawberries.  Pour water over strawberries, let stand 1 hour at room
  temperature.  (frozen ones may take longer)  Drain water from strawberries
  into a saucepan; reserve strawberries. Sprinkle gelatin over 2 tbsp of
  liquid drained from strawberries.  Whisk cornstarch and egg yolk into
  remaining water.  Cook and stir over medium heat until mixture boils and
  thickens slightly. Remove from heat. Add softened gelatin, sweetener,
  vanilla and almond extract, stirring until gelatin and sweetener dissolve.
  Stir in strawberries. Chill about 30 min or until mixture is partially set.
  Beat egg white, skim milk powder and ice water in a chilled bowl. Fold into
  thickened strawberry mixture.
  
  1 Milk choice, 1 fruit & veg. choice, 1 fat & oils choice.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Wheat Starch Wrappers for Dumplings
 Categories: Oriental
      Yield: 30 servings
 
      1 c  Wheat starch                        1 tb Peanut oil plus more to oil
    1/4 c  Tapioca starch                           The wrappers
      1 c  Boiling water                  
 
       Combine the wheat starch and tapioca starch in a mixing bowl.  When
  the water reaches a boil immediately pour it into the flour and stir
  vigorously into a ball, with a wooden spoon.  The hot boiling water cooks
  the starches.  Add the oil to the dough and mix together as well as
  possible.  The dough at this point is quite thick and lumpy.
  
       While hot, gather up the dough and knead on a lightly oiled surface
  until smooth and well blended, about 3 minutes.  It should feel a bit
  rubbery and putty-like.  Cover with a damp towel.
  
       Dough is ready to make Ha Gow or Fun Gwau.
  
  Makes enough dough for 2 1/2 dozen Ha Gow or Fun Gwau dumplings.
  
  Posted by Stephen Ceideburg. Reposted by Fred Peters.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Fruited Rice Pudding
 Categories: Puddings, Rice
      Yield: 6 servings
 
      4 c  Skim milk                           1    Egg yolk, at room
    1/4 ts Ground cimmamon                          Temperature
    1/4 c  Plus 1 Tbsp brown sugar             1 ts Vanilla
    1/4 ts Salt                                1 lb Nectarines and/or plums,
    1/2 c  Long grain rice                          Pitted and diced
 
  Makes 6 servings
  
  In medium saucepan, bring milk, cinnamon, 1/4 cup brown sugar and salt to
  boiling.  Stir in rice.  Reduce heat to low; cover, simmer 35-45 minutes or
  until rice is tender.  Stir occasionally.
  
  In small bowl, beat egg yolk.  Stir in 1/3 cup hot rice mixture into egg
  yolk.  Slowly pour egg mixture back into rice mixture, stirring rapidly.
  Cook, stirring constantly, 5 minutes or until mixture thickens. Remove
  saucepan from heat.  Stir in vanilla. Serve warm or cover surface of rice
  with plastic wrap.  Chill until ready to serve.
  
  Meanwhile, toss fruit with remaining 1 Tbsp brown sugar; let stand 15
  minutes.
  
  Spoon rice pudding into dessert bowls; top with fruit.  Serve any remaining
  fruit on the side, if desired.
  
  Woman's World From the collection of Jim Vorheis
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Beet Relish
 Categories: Spreads
      Yield: 2 servings
 
      2 c  Coarsley shredded cooked            1 ts Sugar
           Beets                               2 tb Dijon mustard
      2 tb Chopped red onion                   3 tb Vegetable oil
      2 tb Red wine vinegar                         Salt and pepper to taste
 
  Combine all ingredients in a small bowl and blend well. Chill thoroughly.
  Yield: About 2 cups.
  
  NOTE: Relish keeps well stored in the refrigertor for up to 1 week.
  
  SOURCE: *Evelyn Kenney, Trenton, NJ, Reminisce Magazine Mar./April 93
  POSTED BY: Jim Bodle 2/93
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Trout In Wine (NZ)
 Categories: Fish
      Yield: 2 servings
 
      1    Whole  Trout                             Parsley, thyme)
           Chopped herbs (marjoram,                 Butter
 
      1/2  botle White wine
  
  Method: 1. Clean the trout. The incision in the belly should be as small as
  possible consistent with the requirement to remove the entrails and clean.
  2. Inside the cleaned trout place the chopped herbs and a tablespoon of
  butter. 3. Place the fish in an oven dish and add salt and pepper to taste.
  4. Pour two cups of wine over the fish. 5. Cook in hot oven about 25
  minutes. 6. Add a little more melted butter, stir in and cook for another 5
  minutes.
  
  SOURCE: *Kiwi Cookbook, by Alan Armstrong, Seven Seas Publishing Pty Ltd,
  PO Box 1431, Wellington, New Zealand, (C. 1968) ISBN 85467 016 5 SHARED BY:
  Jim Bodle 2/93
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: SOURDOUGH STARTER
 Categories: Breads
      Yield: 4 servings
 
      2 c  Flour                             1/4 c  Sugar
      2 c  Water                               1 c  Milk
      1    Yeast                               1 c  Flour
 
  SOURDOUGH STARTER Combine flour, yeast and water. Let stand in a warm place
  at least 12 hours. Add: sugar, milk, and flour. Mix thouroughly. Set in
  refridgerator until ready to use in recipe. After taking batter for use in
  recipes "feed" the remaining batter with the same amounts of sugar, milk,
  and flour stated above.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: SOUR DOUGH BREAD
 Categories: Breads
      Yield: 4 servings
 
      2 c  Batter                            1/4 c  Melted shortening
      2 tb Sugar                               3 ts Baking powder
    1/8 ts Soda                                1 ts Salt
 
  SOUR DOUGH BREAD Pour 2 c. batter into depression in a quantity of flour.
  Add melted shortening, soda dissolved in small amount of water, sugar and
  salt. Mix until you form a ball you can handle. Knead just the flour the
  dough will hold. Grease well. Set aside to raise double. Cut, place in
  greased pan.  Brush with milk.  Set aside to raise double - 1/2 hour. Bake
  at 400 degrees F.  35 to 45 minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Sourdough, Pt. 2
 Categories: Breads
      Yield: 4 servings
 
      3 c  Unbleached all-purpose              2 c  Hot (120F to 130F) water
           Flour, divided                      1 c  Lukewarm (100F) water
      1 ts Active dry yeast                         SOURDOUGH STARTER
 
  Yield : Approximately 4 cups Difficulty: (one chocolate kiss, or easy)
  Prepartion: 10 minutes Allow at least 4 days for the starter to ferment
  before using. "Day 1: 1. In a medium bowl, stir together 2 cups of the
  flour and yeast.  Make a well in the middle of the flour/yeast mixture and
  whisk in the hot water. Continue stirring until the mixture is blended but
  not completely smooth. It is not necessary to smooth out all the lumps;
  they will dissolve as the mixture start to ferment. Cover the bowl with a
  clean towel and let the mixture sit at room temperature. Over the next 24
  hours the mixture will rise, become very bubbly and then start to recede.
  
  "Days 2 and 3: 2. Stir the mixture twice, once in the morning and once in
  the evening to invigorate the yeast and to expel the alcohol. Towards the
  end of the second day the mixture will start to thin and the surface of the
  starter will be covered with lots of tiny air bubbles. By the evening of
  the third day a thin layer of yellow-brown liquid may form on the surface
  of the starter. It is simply the alcohol given off by the yeast cells as
  they feed on the carbohydrates in the flour and multiply. Refresh the
  starter by stirring in the cup of lukewarm water (100F) and the remaining
  cup of flour. Stir until blended, but do not worry about any small lumps.
  
  "Day 4: 3. The starter is now ready to use, or it may be poured into a
  sterilzed 2 quart glass or ceramic covered crock or casserole, or a flass
  jar with a non-metal lid and refrigerated.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Raspberry Shortcakes
 Categories: Cakes
      Yield: 4 servings
 
    1/2 c  All-purpose flour               1 1/2 c  Raspberries
      2 tb Granulated sugar                    2 tb Granulated sugar, or to
    1/4 ts Double acting baking powder              Taste
      4 tb Heavy cream                         1 tb Framboise, or to taste
    1/8 ts Salt                              1/3 c  Well-chilled heavy cream
      2 tb Cold unsalted butter                     Connfectioners sugar for
           Cut into bits                            Sprinkling
      2 tb Unsweetened cocoa powder                 Mint sprigs for garnish if
    1/4 ts Baking soda                              Desired
 
  From Gourmet/May 1991 For the shortcakes
      Make the shortcakes:  In a bowl sift together the cocoa powder, the
  flour, the sugar, the baking powder, baking soda, and salt, add butter, and
  blend the mixture until it resembles coarse meal. Add the cream and stir
  the mixture with a fork until it forms a dough.  Divide the dough in half,
  arrange each half in a mound on a lightly greased baking sheet, and bake
  the shortcakes in the middle of a 425 oven for 12 min., or until a tester
  inserted in the centers come out with crumbs clinging to it. Transfer to a
  rack to cool.
  
  In a bowl mash 3/4 cup of the raspberries with a fork, stir in 1 tbsp. of
  the granulated sugar and the framboise, stirring until the sugar is
  dissolved, and stir in the remaining 3/4 cup raspberries.  In a small bowl
  with an electric mixer beat the cream until it holds soft peaks, add the
  remaining 1 tbsp. granulated sugar, and beat the cream until it holds stiff
  peaks.  Cut the shortcakes in half.(The shortcakes are delicate and crumble
  easily.)  Top each bottom half with half the raspberry mixture, divide the
  whipped cream between the 2 shortcakes. With a spatula carefully top each
  serving with the top half of a shortcake. Sprinkle with confectioners sugar
  and garnish with mint. Serves: 2 Shared By: Pat Stockett
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Raspberry Mousse Cake
 Categories: Cakes
      Yield: 4 servings
 
-------------------------------CHOCOLATE CAKE-------------------------------
      3    Eggs, separated                   1/2 c  Flour
    1/3 c  Granulated sugar                    2 tb Unsweetened cocoa powder

------------------------------RASPBERRY SYRUP------------------------------
    1/4 c  Sugar                               2 tb Raspberry liqueur
    1/4 c  Water                         

------------------------------RASPBERRY MOUSSE------------------------------
  1 1/2    Unflavored gelatin                3/4 c  Sugar
    1/4 c  Water                               2 tb Lemon juice
      2 pk (each 300 grams) frozen             2 tb Raspberry liqueur
           Raspberries, thawed                 2 c  Whipping cream

------------------------------CHOCOLATE GLAZE------------------------------
      4 oz Semisweet chocolate               1/4 c  Whipping cream
 
  This recipe makes double the amout of cake needed, so you'll be able to
  freeze the extra cake to have on hand when you want to make an encore of
  these fabulous flavors.
  
  CHOCOLATE CAKE:   In large bowl, beat egg yolks with 1/4 cup of the sugar
  until very pale.  In separate bowl, beat egg whites until soft peaks form;
  gradually beat in remaining sugar until stiff peaks form. Fold egg white
  mixture into egg yolk mixture. Sift flour and cocoa over egg mixture;
  gently fold in.  Pour into buttered 8 inch springform pan;bake in 350F oven
  for 30-35 minutes or until top springs back when lightly touched. Run knife
  around edge of cake to loosen.  Let cool on wire rack.
  
  RASPBERRY SYRUP:  In small saucepan, combine sugar and water; cook over
  medium heat until sugar has dissolved, about 1 minutes.
   Stir in liqueur.  Let cool.
  
  RASPBERRY MOUSSE:  In small saucepan, sprinkle gelatin over water; let
  stand for 5 minutes to soften.  Pass berries through food mill to puree and
  remove seeds to make aobut 2 cups. Transfer puree to separate saucepan. Add
  sugar and lemon juice; cook over medium heat, stirring occasionally, until
  sugar hs dissolved, about 5 minutes. Stir in liqueur; transfer to large
  bowl.  Over low heat, heat gelatin until dissolved; stir into raspberry
  mixture.  Chill, stirring occasionally,over larger bowl of ice and water
  for about 20 minutes or until consistency of raw egg whites. Whip cream;
  fold into cooled raspberry mixture. Reserve 1/2 cup for garnish.
  
  TO ASSEMBLE: Cut cake into 3 or 4 thin layers; reserve 2 layers and freeze
  remaining layers for another use.  Sprinkle 1 cut side of each of the 2
  layers with raspberry syrup.  Place 1 layer, syrup side up, in 9 inch
  springorm pan; pour in half of the raspberry mousse. Top with second cake
  layer;pour in enough of the remaining mousse to come almost to top of pan.
  Smooth surface.  Refrigerate until firm, 1-2 hours.
  
  CHOCOLATE GLAZE: In top of double boiler over hot, not boiling, water, melt
  chocolate with crea, stirring until smooth.  Let cool to room temperature
  yet still spreadable; pour over mousse and spread evenly. Spoon remaining
  mouse into pastry bag fitted with small plain tip; pipe three concentric
  circles over top of cake.  Pull toothpick through circles to form spiderweb
  design.  Refrigerate until chilled. Shared by: Sharon Stevens.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Fresh Tomato, Bacon and Onion Fettucine
 Categories: Italian, Pasta
      Yield: 2 servings
 
      4 oz Uncooked fettuccine                 1 c  (1 medium) chopped tomato
      3    Slices bacon                        1 tb Chopped fresh basil OR
    1/4 c  Chopped onion                     1/2 ts Dried basil leaves
 
  Cook fettuccine to desired doneness as directed on package.  Drain, keep
  warm.
  
  Meanwhile, cook bacon in medium skillet until crisp; remove bacon and drain
  on paper towels.  Reserve 1 Tbsp. drippings in skillet.  Add onion; cook
  until crisp-tender.  Crumble bacon; add to onion with tomato and basil.
  Cook just until heated.  Immediately toss with cooked fettuccine. 4 side
  dish servings; 2 main dish servings.
  
  From: Pillsbury, Pasta, Rice & Beans Shared By: Pat Stockett
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: FUZZY'S FANTASTIC SOUTH TEXAS ROAD MEAT CHILI
 Categories: Chili
      Yield: 12 servings
 
      3 md Bell peppers; chopped               5 lb Venison; coarsely ground
      3 md Onions; chopped                     6    Drops Tabasco
      2    Fresh Jalapenos; deveined &         7 oz Green chiles; diced
           Seeded                             28 oz Stewed tomatoes
      4    Garlic cloves                            Water
      4 lb Chuck; coarsely ground                   Salt and pepper to taste
 
  Chop vegetables.  Heat oil in a well-seasoned iron pot.  Sizzle the
  vegetables in the oil a little, then add meat and brown.  Stir in the
  remaining ingredients, and cover with about one inch of water.  Season to
  taste with salt and pepper.  Let it bubble slowly three to four hours. Skim
  the grease after it's cooked two hours and taste again to adjust the
  seasoning.
  
   Forrest (Fuzzy) Goodhue
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: "Good Luck" Rice Custard
 Categories: Desserts
      Yield: 6 servings
 
  1 1/2 c  Raw rice                                 Ounce size)
      2 cn Evaporated milk (5 ounces           5    Eggs, separated
           Each)                               1 ts Vanilla
    1/2 c  Raisins                                  Cinnamon to taste
    1/2    Box vanilla pudding (3                   Milk
 
       Cook the rice in 4 cups of water, add the sugar and cook until almost
  tender.  Add the evaporated milk and raisins.  Mix the pudding in a cup of
  milk and add to the rice mixture.  Beat the egg whites until stiff. Beat
  the yolks separately and then mix the whites and yolks mixture. Then turn
  off the heat.  Mix well.  If it seems a little thick just add some more
  milk.
  
  Serves 6 or more. The Legends of Louisisna Cookbook; Sheila Ainbinder;
  Posted by Fred Peters.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cocada Imperial (Imperial Coconut Flan)
 Categories: Desserts, Mexican
      Yield: 6 servings
 
      2 c  Milk                                     Pinch   salt
    3/4 c  Granulated sugar                         Flan mold coated with
      1    Small coconut                            Caramel
      5    Small eggs, separated          
 
       Preheat the oven to 450F.
  
       Place the sugar and milk in a heavy saucepan and melt the sugar over
  low heat, then raise the heat and boil the mixture briskly.  Take care that
  it does not boil over.  As soon as the mixture begins to thicken, stir it
  so that it does not stick to the bottom of the pan.  After about 30 minutes
  it should be the consistency of thin condensed milk and has been reduced to
  1 cup.  See Note.
  
       Pierce holes through two of the "eyes" of the coconut and drain the
  water from it.  Set the water aside.
  
       Put the whole coconut into the oven for about 8 minutes.  Crack it
  open; the flesh should come away quite easily from the shell.
  
       Pare the brown skin from the coconut flesh with a potato peeler. Grate
  the coconut finely.  You will need 2 1/4 cups, loosely packed, for the
  flan.
  
       Add the grated coconut to the reserved coconut water and boil it for
  about 5 minutes, stirring it constantly.
  
       Add the "condensed" milk and continue cooking for another 5 minutes.
  Set the mixture aside to cool.
  
       Beat the egg yolks together until they are creamy and stir them well
  into the coconut mixture.
  
       Beat the egg whites until they are frothy, add the salt and continue
  beating until they are stiff.  Fold them into the mixture.
  
       Pour the mixture into the prepared mold.  Cover the mold with a
  well-greased lid and place into a water bath.
  
       Cook the flan on the lowest shelf of the oven for about 1 1/2 hours,
  then test to see if it is done.  When it is done, set it aside to cool.
  
  Makes 6 servings.
  
  NOTES:
       Of course, you can substitute1 cup of lightly thinned canned,
  sweetened condensed milk for the milk and sugar and substitute pre-grated
  but unsweetened coconut.  Use milk instead of coconut water; the flavor
  will just not be quite as good.
  
       Do not think you have done something wrong when you see that the
  coconut and custard have separated.  That is how it is meant to be.  The
  caramel will nearly all have been absorbed by the spongy layer of coconut.
  
       If you are using fresh coconut there will almost certainly be some
  left over.  It will keep perfectly well if frozen.
  
       To test to see if the flan is cooked through, insert the blade of a
  knife or a skewer well into the flan.  The knife should come out clean.
  Take care not to pierce the flan at the bottom or it will spoil the
  appearance of the top when it is unmolded.
  
  From: The Cuisines of Mexico; Diana Kennedy; ISBN 0-06-091561-7 Posted by
  Fred Peters.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Polenta Triangles
 Categories: Mexican, Appetizers, Microwave
      Yield: 8 servings
 
      3 c  Cold water                        1/2 c  Whole kernel corn
      1 c  Coarse yellow cornmeal            1/2 c  Red pepper, roasted and
      1    Env. onion soup mix                      Finely chopped
      4 oz Mild chopped green chilies,       1/2 c  Sharp Cheddar cheese,
           Drained (1 can)                          Shredded
 
       Bring the water to a boil in a 3-quart saucepan.  With a wire whisk,
  stir in the cornmeal and onion soup mix.  Simmer uncovered, stirring
  constantly, for 25 minutes, or until thickened.  Stir in the chilies, corn
  and roasted red peppers.
  
       Spread the mixture in a lightly greased 9-inch-square baking pan and
  sprinkle with the cheese.  Let stand for 20 minutes, or until firm.  Cut
  
  MICROWAVE:  Combine the water, cornmeal and onion soup mix in a
  microwave-safe casserole.  Cover and microcook on HIGH (100%) for 20
  minutes, stirring every 5 minutes (mixture will be thick).  Stir in the
  chilies, corn and roasted red peppers.  Spread into pan as above.
  
       [The Baltimore Sun; Dec 8, 1991] Posted by Fred Peters.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cajun Shrimp
 Categories: Cajun, Appetizers, Seafood
      Yield: 15 servings
 
      1 lb Extra large shrimp, peeled        1/4 ts Salt
      1 tb Fresh lime juice                  1/4 ts Red pepper
    1/2 ts Garlic powder                     1/8 ts Black pepper
    1/2 ts Onion powder                             Lime wedges
    1/4 ts Thyme                          
 
       Toss the shrimp with the lime juice in a bowl.  Mix the garlic powder,
  onion powder, thyme, salt, red pepper and black pepper in a small bowl.
  Sprinkle over the shrimp and toss to coat well.
  
       Spray a large skillet with non-stick cooking spray.  Heat until hot.
   Add the shrimp and cook for 3 minutes, or until the shrimp are pink,
  stiring constantly.  Spoon into a serving dish.  Chill, covered, for 1 hour
  or longer.  Garnish with lime wedges.
  
  Makes 15 servings.
  
  From "Season of Wonder: Christmas 1990".
  
       [The Baltimore Sun; Dec 8, 1991] Posted by Fred Peters.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cayenne Pepper Wafers
 Categories: Appetizers
      Yield: 72 servings
 
    1/2 lb Gruyere cheese, grated              1 ts Salt
      1 c  Unsalted butter, at room        2 1/2 c  Sifted all-purpose flour
           Temperature                         1 c  Chopped walnuts or pecans.
      1 ts Cayenne pepper                 
 
       Heat the oven to 350F.  Cream the cheese and butter.  Sift together
  the cayenne pepper, salt and flour; add gradually to the butter mixture.
  Add the chopped nuts and mix well.  Divide the dough in half and shape into
  logs 1 1/2 inches in diameter.  Wrap well and refrigerate for at least 1
  hour.
  
       Line baking sheets with parchment paper.  With a sharp knife, cut the
  logs into 1/4-inch thick slices.  Place the wafers 1 to 2 inches apart on
  the baking sheets.
  
       Bake for 15 to 20 minutes, until lightly colored.  Cool and store in
  an airtight container.
  
  Makes 6 dozen.
  
       [The Baltimore Sun; Dec 8, 1991] Posted by Fred Peters.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Christmas Crab Quesadillas
 Categories: Seafood, Appetizers
      Yield: 8 servings
 
    1/4 lb Butter or margarine,                2 tb Sour cream
           Divided                             1 ts Chopped fresh dill
      1    Whole shallot (or 2 or 3                 Salt, to taste
           Green onion), finely                     Hot pepper flakes, to taste
           Minced                              6    10-inch flour tortillas at
      1 ts Chopped fresh chives                     Room temperature
    1/2 lb Lump crab meat, picked over       3/4 c  Grated Monteray Jack cheese
           To remove shells              

---------------------------------GARNISHES---------------------------------
    1/2 c  (each) finely chopped red                Salsa
           And green bell peppers                   Quacamole
           Radicchio leaves, 3 per                  Sour cream
           Plate                          
 
  Preheat the oven to 375F.
  
     Reserve 2 tablespoons of the butter.  Place the remaining butter in a
  sauce pan and melt over low heat.  Add the shallots and chives.  Saute
  until translucent.  Remove from the heat and add the crab, sour cream,
  dill, salt and hot pepper flakes.  Mix well.
  
     Spread the crab mixture on one half of each tortilla.  Top with a
  sprinkling of the grated chese.  Fold the tortillas in half and place them
  on a baking sheet.  Brush the tops of the tortillas with the reserved
  butter.
  
     Bake in the preheated oven for about 5 minutes or until the tops are
  golden brown.  Let rest for 5 minutes before cutting into quarters.
  
     Place 3 small radicchio leaves on each plate.  Fill one with sour cream,
  one with quacamole, and one with salsa.  Place three triangles of
  quesadilla on each plate.  Sprinkle with a confetti of chopped green and
  red bell peppers.
  
  Serves 8.
  
     [The Baltimore Sun; Dec 11, 1991] Posted by Fred Peters.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Gingerbread Teddy Bears
 Categories: Cookies
      Yield: 24 servings
 
      1 c  Butter (or margarine)               1 ts Ginger
    2/3 c  Brown sugar                       1/2 ts Ground cloves
    2/3 c  Corn syrup and/or molasses        3/4 ts Baking soda
      4 c  Flour                               1    Egg; lightly beaten
  1 1/2 ts Cinnamon                        1 1/2 ts Vanilla extract
 
    In a saucepan combine butter, brown sugar and corn syrup. Cook and stir
    over medium heat until sugar dissolves. Pour into large mixing bowl; cool
    5 minutes. Sift together flour, cinnamon, ginger, cloves and baking soda.
    Add egg and vanilla to butter mixture; mix well. Add flour mixture; beat
    til well mixed. Divide dough in half, cover and chill 2 hours or
    overnight. For each bear, shape dough into one 1-inch ball, one 3/4-inch
    ball, six 1/2-inch balls and one 1/4-inch ball. On ungreased cookie sheet
    flatten the 1-inch ball to 1/2" thickness for body. Attach the 3/4-inch
    ball for head and flatten to 1/2" thickness. Attach the 1/2-inch balls
  for
    arms, legs and ears. Attach the 1/4-inch ball for nose. Bake at 350
    degrees for 8 to 10 minutes, cool and decorate. I usually make these
    smaller than described here; about 1/2 the size. Also, the ears start to
    look like MOUSE ears if they're not a little smaller than the arms and
    legs. Roll the nose ball to make it more oval in shape and place it on
  the
    LOWER half of the bear's face. These can be decorated with any icing-- I
    use tinted Royal icing made from meringue powder to add eyes, nose and
  bow
    tie to each bear. For Easter, make these into bunnies. Use only light
  corn
    syrup, no molasses. Substitute white sugar for the brown sugar. Omit
    spices and add a bit of almond extract if desired. Make them the same
  way,
    but make two long ears on the top and two cheek-balls instead of the
    nose-ball. Decorate with pastel icings.       Karen Mintzias TCVC49A
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Iowa Corn Casserole
 Categories: Casseroles
      Yield: 8 servings
 
      1 lb Bacon, diced                      1/2 c  Chopped green pepper
      2 c  Bread crumbs                        2 cn Cream style corn
    1/4 c  Minced onion                             (16.5 oz. ea.)
 
  In a skillet, fry the bacon until lightly browned. Remove and set aside.
  Pour 1/8 to 1/4 cup of the bacon drippings over bread crumbs; set aside.
  Discard all but 2 tablespoons of remaining drippings; saute onion and green
  pepper until tender. Stir in corn and bacon. Spoon into a 1 quart baking
  dish; sprinkle with crumbs. Bake at 350 degrees for 20-25 minutes or until
  bubbly and heated through. Yield: 6-8 servings.
  
  SOURCE: *Dorothy Morgan, Cedar falls, IA, Country Magazine, Feb./Mar.93
  POSTED BY: Jim Bodle 2/93
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Rice Pudding #2
 Categories: Desserts
      Yield: 4 servings
 
    1/4 c  Rice, long grain                  1/2 ts Almond extract
      6 c  Water, boiling                           Nutmeg, to taste (fresh)
      1 qt Milk                              1/2 c  Almonds, blanched, coarsely
      1 ts Salt                                     Ground
      2 tb Butter, melted                      1 c  Heavy cream, whipped
      2 tb Sugar                          
 
  Place rice in a strainer and pour the boiling water over rice. Drain well.
  steep 1 hr., or until all is thick and creamy.  Stir in butter, sugar,
  almonds and extract, nutmeg and almonds. Serve warm or chilled, with
  whipped cream.
  
    Jeff Smith, "The Frugal Gourmet on our Immigrant Ancestors"
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: CARMELED PEANUTS
 Categories: Snacks
      Yield: 1 servings
 
      1 lb Peanuts                             1 c  Brown sugar
      1    Egg white                         1/4 ts Salt
      1 ts Cold water                     
 
  Contributed to the echo by: Kathi Crockett Now, I'd better get a recipe in
  here before the troups kick me out. Here's a fun and very easy party recipe
  for candied nuts: CARMELED PEANUTS Beat egg white and water until frothy -
  not stiff. Add peanuts, stir until they are well coated. Combine sugar and
  salt then pour this over the nuts & eggwhite mixture. Bake at 225 on a
  greased, tinfoil lined cookie sheet. Stir every 15 minutes for 1 hour.
  
  This makes a nice, big batch and is delicious. You can also use other nuts.
  I first started doing this because I was always at a loss as to what to do
  with the leftover nuts from Christmas and this certainly takes care of them
  in short order. It's one of those recipes where you can't eat just one.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: FRUIT BUCKLE
 Categories: Desserts
      Yield: 4 servings
 
    1/4 c  Shortening                        1/2 c  Sugar
      1    Egg                                 1 c  Flour
    1/2 ts Baking powder                     1/2 ts Salt
    1/4 c  Milk                                     Fruit of choice
 
  Contributed to the echo by: Pat Knox Fruit Buckle
  
  Cream together shortening and sugar. Add 1 beaten egg, then sift flour,
  baking powder, and salt to mix. Add flour mixture, alternating with 1/4 cup
  milk to the egg mixture. Pour into greased 8 inch pan. Spread fruit on top
  and sprinkle with crumb topping.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: CRUMB TOPPING FOR FRUIT BUCKLE
 Categories: Desserts
      Yield: 4 servings
 
    1/2 c  Sugar                             1/2 ts Cinnamon
    1/3 c  Flour                             1/4 c  Butter
 
  Contributed to the echo by: Pat Knox Crumb Topping Mix all ingredients
  together of topping with fork until fine crumbles. Put on top of fruit and
  bake at 350 degrees for 25 to 30 minutes.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: FRUIT COBBLER
 Categories: Desserts
      Yield: 4 servings
 
    3/4    Stick butter                        1 c  Sugar
    3/4 c  Flour                               2 ts Baking powder
    3/4 c  Milk                                2 c  Sweetened fruit
 
  Contributed to the echo by: Pat Knox Fruit Cobbler Melt butter in deep
  casserole dish. Mix sugar, flour, baking powder, and milk together; pour
  over melted butter. Don't stir. On top, pour 2 cups sweetened fruit. Bake
  for 45 minutes to 1 hour at 325 degrees.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: PEACH ICE CREAM
 Categories: Desserts
      Yield: 4 servings
 
      6    Eggs, beaten                             Mashed
      1 cn Eagle Brand milk                         Vanilla flavoring
  1 1/2 c  Sugar                                    Sweet milk
      8    Fresh peaches, peeled and      
 
  Contributed to the echo by: Pat Knox Peach Ice Cream
  
  Beat eggs, add sugar and beat, then add Eagle brand milk. Beat, add mashed
  peaches and flavoring. Pour into freezer containerand finish filling with
  sweet milk; stir real well. Freeze
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: ASPARAGUS WITH RICE
 Categories: Vegetables
      Yield: 4 servings
 
  2 1/4 lb Asparagus                         1/2 ts Meat extract
      1    Onion                                    Salt
    1/4 c  Butter                                   Freshly ground pepper
  1 1/4 c  Arborio rice                             Grated Parmesan cheese
    1/2 c  Dry white wine                      1 tb Butter
      1    Bouillon cube                  
 
  Contributed to the echo by: Vincent Mcguire Asparagus with Rice
  
  Soak and rinse the asparagus. Cut off the tips and put aside. Boil the
  stalks in lightly salted water. When tender, press the stalks through a
  sieve and return the pulp to the cooking water. Keep hot. Finely chop the
  onioin. Melt the butter in a saucepan and gently fry the onion and the
  asperagus tips for a few minutes. Add the rice, mixing and turning with a
  wooden spoon until the grains are coated in the fat. Pour the wine over the
  rice, raise the heat and boil briskly until the wine has evaporated. Dilute
  the bouillon cube and the meat extract in the hot asperagus water. Add a
  little of the liquid to the rice, lower the heat, stir and add more liquid
  as it reduces, until the rice is al dente. Adjust the seasoning if
  necessary, glaze the rice with 1 tbsp butter and add the grated cheese.
  Stir well and serve immediately.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: JOHN NUNZIATA'S CHOCOLATE CHEESE CAKE
 Categories: Desserts
      Yield: 10 servings
 
  1 1/2 c  Graham wafer  crumbs                1 c  Sugar
      5 tb Butter - melted                     3 pk Cream cheese - 8-oz.
      2 tb Sugar                              12 pk Chocolate - semisweet,
      2 tb Chocolate - semisweetened,               1-oz. squares
           Grated                              1 c  Sour cream
      3    Eggs                              3/4 c  Butter - melted
      1 ts Vanilla                                  Whipped cream (optional)
 
  Contributed to the echo by: Fred Towner Originally from: Calgary Sun -
  Monday, June 18, 1990 John Nunziata's Chocolate Cheese Cake
  
  Combine first four ingredients and press into the bottom of a 8-inch
  springform pan. Beat eggs and sugar with electric beater until a pale
  mixture. Mix well. Melt chocolate in double boiler. Stir in sour cream,
  butter and vanilla. Add to cheese mixture and stir. Pour batter into pan.
  Bake at 325F for 2 hours or until centre is firm. Cool on wire rack. Remove
  from pan. Chill and serve with whipped cream.
  
  Serves 10.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: PAUL MARTIN'S RHUBARB MERINGUE PIE
 Categories: Pies
      Yield: 6 servings
 
-----------------------------------CRUST-----------------------------------
      1 c  Flour - sifted                      5 tb Cold water
    1/3 c  Shortening                               Salt - pinch

----------------------------------FILLING----------------------------------
  2 1/2 c  Rhubarb - cut into 1-inch         1/3 c  Orange juice
           Pieces                                   Orange rind - from one
      3 tb Flour                                    Orange
      1 c  Sugar                               1 tb Butter
      2    Egg yolks                     

----------------------------------MERINGUE----------------------------------
      2    Egg whites                        1/2 ts Vanilla
      4 tb Sugar                          
 
  Contributed to the echo by: Fred Towner Originally from: Calgary Sun -
  Monday, June 18, 1990 Here are some more recipes from the Liberal
  leadership hopefulls. Paul Martin's Rhubarb Meringue Pie
  
  To make pastry, sift flour and salt and cut in shortening until mixture
  resembles coarse crumbs. Add water and work with a fork until mixture holds
  together. Wrap in plastic wrap and refrigerate for 10 minutes. Roll pastry
  and fit into a 9-inch pie plate. Prick with a fork and bake at 400F for 10
  minutes.
  
  For filling, sift sugar and flour together and add rhubarb. Cook slowly
  until mixture thickens, stirring constantly. Stir in egg yolk and cook 1
  minute longer. Remove from heat and add orange juice, rind and butter. Cool
  and pour into baked pastry shell.
  
  Meringue: beat egg whites until frothy. Add sugar by the tablespoon,
  beating until stiff. Add vanilla. Spread meringue over the pie and return
  to 350F oven for 10-12 minutes, or until lightly browned.
  
  Servings: 6
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: PENNE PASTA W/TOMATOES & CHILE
 Categories: Italian, Pasta
      Yield: 6 servings
 
      4 tb Crushed red chile                   1 tb Grated lemon peel
    1/2 c  Sun-dried tomatoes, cut in          3 cl Garlic, minced
           Slivers                           1/2 c  Olive oil
      1 c  Black olives, cured in oil,         2 tb Oil from the tomatoes
           Pitted and halved                   2 ts Freshly ground black pepper
    1/2 c  Fresh basil, chopped              3/4 lb Parmesan cheese, grated
    1/2 c  Fresh Italian parsley,              1 lb Penne pasta
           Chopped                        
 
  Contributed to the echo by: Stephanie Dicamillo Originally from: "The Whole
  Chile Pepper" magazine, Dec. 1989 Penne Pasta with Sun-Dried Tomatoes and
  Chile Combine all ingredients, except the cheese and pasta, and let sit at
  room temperature for a couple of hours to blend the flavors.
  
  Cook the pasta in 4 quarts of boiling salted water until tender but still
  firm - 'al dente'. Drain.
  
  Toss the pasta with the sauce and cheese until well coated and serve.
  
  Serves: 6 Heat Scale: 5
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: CHILE TUNA SEA SHELLS
 Categories: Italian, Pasta
      Yield: 4 servings
 
      6    Green chiles, skinned,              4    Green onions, chopped
           Seeds removed, chopped            1/4 c  Green olives, sliced
      2 tb Prepared chile sauce              1/2 lb Sea shell macaroni
      1 cn White tuna, drained and             1    Avocado, peeled, pit
           Flaked                                   Removed, chopped
    1/4 c  Mayonnaise                          2    Sprigs cilantro, chopped
      2 ts Prepared horseradish sauce     
 
  Contributed to the echo by: Stephanie Dicamillo Originally from: "The Whole
  Chile Pepper" magazine, Dec. 1989 Chile Tuna Sea Shells Cook the macaroni
  in 4 quarts of salted water until just done but still firm. Drain and rinse
  in cold water.
  
  Combine all the ingredients, except the avocado and cilantro, and allow to
  sit for 2 hours to blend the flavors. Garnish with the avocado and cilantro
  and serve.
  
  Serves: 4 Heat Scale: 5
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: BAKED TOMATOES AND CORN
 Categories: Vegetables, Side dish
      Yield: 6 servings
 
      1 cn (16 oz) tomatoes                    2 tb Chili colorado (or you can
      1 tb Sugar                                    Use any hot sauce - use
           Pinch rosemary                           Less if you like)
           Pinch black pepper                  1 tb Margarine
     16 oz Frozen corn kernels               1/2 ts Salt
      1    Green bell pepper, chopped          2 c  Dry bread crumbs
      2    Onions, chopped                     1 c  Grated cheese
 
  Contributed to the echo by: Leti Labell Baked Tomatoes and Corn
  
  Pour off the liquid from the canned tomatoes. Simmer the tomatoes with the
  sugar and spices for about 5 minutes. Add the corn, green or red pepper,
  onion, chili colorado or chili sauce, margarine, and salt. Cook slowly for
  about 15 minutes.
  
  Spray a casserole dish with non-stick vegetable spray. Place alternate
  layers of vegetable mixture, bread crumbs, and cheese, ending up with a
  layer of cheese. Bake in a 400 degree oven for about 20 minutes, or until
  the top is brown.
  
  Serves 6.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: BASIC WHITE SAUCE W/VARIATIONS
 Categories: Sauces
      Yield: 4 servings
 
      2 tb Butter                              1 c  Milk
      2 tb Flour                                    Salt & pepper to taste
 
  Contributed to the echo by: Merrilyn Vaughan Originally from: Betty
  Crocker's Cookbook BASIC WHITE SAUCE
  
  Blend milk and flour. Add butter [melted]. Mix together. Heat on medium in
  'nuker about one minute. Stir. Repeat till reaches desired thickness.
  
  Variations:
  
  Cheese - add 1/2 c. cheese and either 1/4 tsp. dry mustard or 1/4 tsp.
  spice sauce such as teriyaki or Worcestershire, etc. .
  
  Red - add 3 Tbls. ketsup.
  
  Curry - 1/2 tsp. curry powder.
  
  Cucumber - add 1/2 c. grated or diced 'cukes and pinch of cayenne.
  
  Sea Food - add 1/2 c. cooked. coctail shrimp or chopped other sea food.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: EASY CHEESE SAUCE
 Categories: Sauces, Microwave
      Yield: 1 servings
 
    1/2 lb Velveeta, cubed                   1/4 c  Milk
 
  Contributed to the echo by: Merrilyn Vaughan EASY CHEESE SAUCE Melt
  together. About 2 + 1/2 minutes to 4 minutes on HIGH in 'nuker.
  
  Use with pasta, veggies, or fish.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: SOUR CREAM SAUCE
 Categories: Sauces
      Yield: 1 servings
 
      2 ts Cornstarch                        1/8 ts Dill
      2 tb Water                                    Salt to taste
    1/2 c  Sour cream                     
 
  Contributed to the echo by: Merrilyn Vaughan Originally from: "Microwave:
  Super Suppers in 30 Minutes", a Globe mini-guide SOUR CREAM SAUCE Mix
  cornstarch and water till no lumps and very smooth [a roux!]. Stir in rest.
  Cook on Medium-high for one minute or till warm and thick. Stir often to
  keep everything in suspension.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: LEMON YOGURT DILL SAUCE
 Categories: Sauces
      Yield: 1 servings
 
      1    Carton lemon yogurt               1/4 ts Dill
      1 ts Cornstarch                               Salt & pepper to taste
 
  Contributed to the echo by: Merrilyn Vaughan Originally from: "Microwave:
  Super Suppers in 30 Minutes", a Globe mini-guide LEMON YOGURT DILL SAUCE
  
  Combine all in 2 cup glass pyrex container. 'Nuke on HIGH for one and 1/2
  minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: MICROWAVE BROWNIES
 Categories: Desserts
      Yield: 16 servings
 
      1    Butter                              2    Eggs
      4 oz (4 sq) unsweetened                1/2 c  Chopped pecans/walnuts
           Chocolate                           1 c  Sugar
    1/2 ts Salt                                1 c  All purpose flour
      6 tb Butter                                   (sifted)
      1 ts Vanilla                           1/2 ts Baking powder
 
  Line an 8 x 8 glass baking dish with buttered wax paper. Break chocolate
  into small pieces and place in a bowl with the butter. Cook in microwave on
  high for 3 minutes, until the chocolate has completely melted. Beat eggs
  and sugar together until creamy. Sift flour with salt and baking powder.
  Stir all ingredients together. Spread mixture evenly into baking dish. Cook
  for 8-1/2 minutes, rotating dish 1/4 of a turn thrice during cooking
  period. Cool brownies in the dish. Remove paper and cut brownies into
  squares.
  
  Servings: 16
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: HERB CROUTONS
 Categories: Breads
      Yield: 1 servings
 
      1 c  Bread cubes (about                       Dash of Herb Seasoning
           1/2-inch cubes)                          Dash Season-All
      2 tb Butter                                   Dash garlic salt
 
  HERB CROUTONS: Toast bread cubes in 300F oven until dry and crisp and
  golden brown. Saute in butter seasoned with Herb seasoning, Season-All, and
  garlic salt. Use in Caesar salad, potato dumplings; spoon on top of soups
  or use as a topping for vegetables and casseroles.
  
  Makes 1 cup.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Salsa Con Queso Dip
 Categories: Dips
      Yield: 1 servings
 
      1 lb Velveeta Process Cheese           1/2 c  Pace Thick & Chunky Salsa
           -Spread, cubed                 
 
  Combine ingredients in saucepan. Cook over low heat, stirring frequently,
  just until sauce is smooth. Serve with corn chips, tortilla chips or
  vegetable dippers. Makes about 2 cups.
  
  MICROWAVE OVEN DIRECTIONS:
  
  Combine ingredients in 1-quart microwave-safe bowl. Cook at HIGH 3-4
  minutes or until cheese spread is melted, stirring after each 1-1/2
  minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Easy Nachos
 Categories: Snacks
      Yield: 1 servings
 
      1 pk Tortilla chips (8 oz)                    -Cheese food (8 oz)
      1 pk Velveeta Shredded Process           8 oz Pace Thick & Chunky Salsa

-----------------------------OPTIONAL GARNISHES-----------------------------
           Sliced ripe olives                       Sliced jalapeno peppers
           Guacamole                                Sour cream
 
  Place tortilla chips on baking sheet; sprinkle with cheese food. Bake at
  350'F. until cheese food melts, 3-4 minutes. Pour ace Thick & Chunky Salsa
  over chips. Garnish as desired.
  
  MICROWAVE OVEN DIRECTIONS:
  
  Microwave a 9" plateful of cheese food-topped chips at HIGH 1 minute or
  until cheese food melts.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Huevos Rancheros
 Categories: Breakfast, Snacks
      Yield: 4 servings
 
      1 c  Pace Thick & Chunky Salsa           4    Corn tortillas, warmed or
      8    Eggs                                     -crispy fried
           Butter or margarine            
 
  Heat Pace Thick & Chunky SDalsa in small saucepan. Fry eggs sunny side up
  in butter. Place 2 eggs on each tortilla; top with salsa.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Mexi-Cali Layered Dip
 Categories: Dips
      Yield: 1 servings
 
      1    Ripe avacado, peeled,             3/4 c  Sour cream
           -seeded and mashed                1/2 c  Shredded cheddar cheese
      1 c  Pace Thick & Chunky Salsa                -OR
      1 ts Lemon juice                       1/2 c  Monterey Jack cheese
    1/4 ts Salt                              1/4 c  Thinly sliced ripe olives
    1/2 md Tomato, chopped                
 
  Combine avacado, 2 tablespoons Pace Thick & Chunky Salsa, lemon juice,
  salt; mix well. Stir in tomato. Spoon evenly onto rimmed 9" serving plate
  or into 8" pie plate; cover and chill. To serve, spread sour cream over
  top. Spoon remaining Pace Thick & Chunky Salsa over sour cream; sprinkle
  with cheese and olives. Serve with chips or vegetable dippers. Makes about
  3-1/2 cups.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Classic Cream Cheese-Salsa Spread
 Categories: Dips
      Yield: 1 servings
 
      1 pk Regular or light cream                   Pace Thick & Chunky Salsa
           -cheese (8 oz)                           Chopped fresh cilantro (opt)
 
  Place cream cheese on rimmed plate; let stand at room temperature about 30
  minutes to soften. Pour Pace Thick & Chunky Salsa over and around cream
  cheese. Garnish with cilantro, if desired. Serve with vegetable dippers,
  crackers or chips.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Easy Cheesy Salsa Dip
 Categories: Dips
      Yield: 1 servings
 
      1 cn Pasteurized process cheese        1/2 c  Pace Thick & Chunky Salsa
           -spread (8 oz)                    1/4 c  Dairy sour cream

-----------------------------OPTIONAL TOPPINGS-----------------------------
           Sliced green onion tops                  Diced red bell peppers
           Chopped cilantro               
 
  Combine cheese spread, Pace Thick & Chunky Salsa and sour cream; mix well.
  Transfer to serving bowl; top as desired. Serve chilled with vegetable
  dippers or unsalted chips. Makes about 1-2/3 cups.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Tex-Mex Tuna Salad
 Categories: Salads
      Yield: 6 servings
 
      2 cn Solid white tuna in water,          1 ts Ground cumin
           -drained and flaked (6.5 oz)             Lettuce leaves
    1/2 c  Sliced ripe olives                       -OR
    1/2 c  Sliced green onions w/tops               Shredded lettuce
    1/2 c  Thinly sliced celery               12    Taco shells
    2/3 c  Pace Picante Sauce                       -OR
    1/2 c  Dairy sour cream                    3 c  Tortilla chips
 
  Combine tuna, olives, green onions and celery in medium bowl. Combine Pace
  Picante Sauce, sour cream and cumin; mix well. Pour over tuna mixture; toss
  lightly. To serve, line taco shells with lettuce leaves; spoon tuna mixture
  into shells. Or, line individual serving plates with shredded lettuce; top
  with tuna mixture and surround with tortilla chips. Drizzle with additional
  Pace Picante Sauce; top with additional sour cream, if desired.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Crab 'N Avacado Salad
 Categories: Salads
      Yield: 4 servings
 
           Pace Picante Sauce                       -pieces
    1/3 c  Mayonnaise                        1/4 c  Thinly sliced or chopped
           -OR                                      -ripe olives or pimiento-
    1/3 c  Light mayonnaise                         -stuffed green olives, as
      2 tb Tomato paste                             -desired
      2 tb Sugar, or less                      4    Ripe avacados
      1 tb Sweet pickle relish                 2    Hard-cooked eggs, sliced or
      1 lb Crab meat or imitation crab              -cut into wedges (opt)
           -meat, cut into bite-size      
 
  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) v8.00
 
      Title: Quick Picante Salad Toss
 Categories: Salads
      Yield: 6 servings
 
      6 c  Torn romaine lettuce              1/3 c  Bottled Italian dressing
      2 c  Tortilla chips                    1/2 c  Freshly shredded cheddar
           -OR                                      -OR
      2 c  Corn chips                        1/2 c  Freshly shredded Monterey
      2 md Tomatoes, cut into thin                  -Jack
           -wedges                             3    Crisply cooked bacon slices,
    2/3 c  Ripe olive slices                        -crumbled
    1/3 c  Pace Picante Sauce             
 
  Combine lettuce, tortilla chips, tomatoes and olives in large bowl. Combine
  Pace Picante Sauce and dressing in screw-top jar or small bowl; shake to
  mix well. Pour over salad; toss lightly. Sprinkle with cheese and bacon.
  Serve immediately with additional Pace Picante Sauce.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Grill-Side Garden Salad
 Categories: Salads
      Yield: 6 servings
 
      2 md Tomatoes, seeded and chopped      1/3 c  Pace Picante Sauce
      1 md Zucchini, diced                     2 tb Vegetable oil
      1 c  Frozen whole kernel corn,           2 tb Chopped fresh cilantro or
           -thawed                                  -parsley
      1 sm Ripe avacado, peeled, seeded        1 tb Lemon or lime juice
           -and coarsely chopped             3/4 ts Garlic salt
    1/3 c  Thinly sliced green onions        1/4 ts Ground cumin
           -with tops                     
 
  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) v8.00
 
      Title: Speedy-Spicy Italian Dressing
 Categories: Salads, Dressings
      Yield: 1 servings
 
    1/2 c  Pace Picante Sauce                1/3 c  Bottled Italian Dressing
 
  Combine ingredients; mix well. Serve as a dressing for favorite salads or
  use as a marinade for fresh vegetables, bean salads or cooked shrimp.
  
  Makes about 3/4 cup.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Creamy Picante Dressing
 Categories: Salads, Dressings
      Yield: 1 servings
 
    2/3 c  Mayonnaise                        1/3 c  Dairy sour cream
    1/2 c  Pace Picante Sauce                1/2 ts Ground cumin (opt)
 
  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) v8.00
 
      Title: Hot 'N Spicy Salad Sizzler
 Categories: Salads, Dressings
      Yield: 1 servings
 
      4    Bacon sliced, diced               1/4 c  Red wine vinegar
    1/3 c  Pace Picante Sauce                  2 ts 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) v8.00
 
      Title: Texas Island Dressing
 Categories: Salads, Dressings
      Yield: 1 servings
 
      1 c  Mayonnaise                        1/4 c  Tomato paste
           -OR                                 2 tb Sweet pickle relish
      1 c  Light mayonnaise                    1 tb Sugar
    1/2 c  Pace Picante Sauce             
 
  Combine ingredients; mix well. Chill. Toss with green salads or seafood
  salads.
  
  Makes 1-3/4 cups.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Spicy-Sweet Far East Dressing
 Categories: Salads, Dressings
      Yield: 1 servings
 
    1/3 c  Pace Picante Sauce                  1 tb Soy sauce
    1/4 c  Orange marmalade                    1 ts Finely shredded fresh ginger
 
  Combine ingredients; mix well. Toss with mixed green salads.
  
  Makes about 2/3 cup dressing.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Hacienda Dressing
 Categories: Salads, Dressings
      Yield: 1 servings
 
    1/2 c  Pace Picante Sauce                       -cucumber or creamy Italian
    1/2 c  Ranch, creamy garlic, creamy             -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.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Oriental Dressing and Marinade
 Categories: Salads, Dressings
      Yield: 1 servings
 
    1/3 c  Pace Picante Sauce                  2 ts White wine vinegar
      2 tb Vegetable oil                       1 ts Sugar
      2 ts Soy sauce                      
 
  Combine ingredients; mix well. Use as a marinade for crisp-tender cooked
  broccoli, mushrooms or favorite vegetable combinations, or toss with mixed
  green salads.
  
  Makes about 1/2 cup dressing.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Classic Pace Con Queso Dip
 Categories: Dips
      Yield: 1 servings
 
      8 oz Pace Picante Sauce                  8 oz Pace Thick & Chunky Salsa
           -OR                                 1 lb Velveeta cheese food, cubed
 
  In a saucepan or microwave-safe bowl, combine Pace and Velveeta cheese
  food. Cook over low heat 10 minutes or microwave at HIGH 5 minutes - just
  until cheese is melted, stirring occasionally. Surround with chips or
  Christmas-colored red and green pepper rings or strips and, if you're so
  inclined, sprinkle the dip with chopped fresh cilantro for flavor and color
  contrast.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: San Antonio Seafood Cocktail
 Categories: Cocktails, Appetizers
      Yield: 1 servings
 
      8 oz Pace Picante Sauce                  8 oz Ketchup
           -OR                                 1    Squeeze of fresh lemon juice
      8 oz Pace Thick & Chunky Salsa      
 
  Combine Pace and ketchup, season with a squeeze of fresh lemon juice,
  transfer to a serving bowl and chill. To serve, place the bowl on a leaf
  lettuce-lined platter and surround with cooked and chilled shrimp, scallops
  or crab meat (real or imitation), or a combination of all three. Serve with
  cocktail picks.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Easy Cheesy Artichoke Dip
 Categories: Dips
      Yield: 1 servings
 
      1 cn Artichoke hearts (14 oz)          1/2 c  Pace Thick & Chunky Salsa
    1/2 c  Pace Picante Sauce                3/4 c  Mayonnaise (light or reg)
           -OR                                 1 c  Freshly grated Parmesan
 
  Drain and chop artichoke hearts. Mix with Pace, mayonnaise and Parmesan
  cheese. Spread into a pie plate or ovenproof casserole. Bake at 350'F. for
  20 minutes or until hot. For a festive touch, sprinkle with chopped red
  bell peppers and fresh cilantro. Place on a tray and surround with
  crackers, chips or vegetable dippers.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Devilishly Delicious Eggs
 Categories: Appetizers
      Yield: 6 servings
 
      6    Hard-cooked eggs                    2    Crisply cooked bacon slices,
    1/3 c  Pace Picante Sauce                       -crumbled
           -OR                                 1 tb Mayonnaise
    1/3 c  Pace Thick & Chunky Salsa      
 
  Peel and cut eggs in half lengthwise. Mash the yolks and mix with Pace,
  bacon, and mayonnaise. Fill the egg whites with the yolk mixture and chill.
  Garnish with olive slices or small sprigs or parsley or cilantro and serve
  on a lettuce-lined tray.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Three-Layer Deck-The-Halls Dip
 Categories: Dips
      Yield: 1 servings
 
      8 oz Guacamole                                -OR
      8 oz Sour cream                          8 oz Pace Thick & Chunky Salsa
      8 oz Pace Picante Sauce             
 
  In a shallow, clear glass bowl (straight sides are best), layer guacamole,
  sour cream and Pace. Place the bowl on a tray and surround it with chips or
  colorful vegetable dippers.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Marinated Shrimp Kabobs
 Categories: Appetizers
      Yield: 1 servings
 
           Shrimp                              8 oz Bottled Italian dressing
      8 oz Pace Picante Sauce             
 
  Cook peeled and deveined shrimp in boiling water just 'til they turn pink
  (watch closely - overcooking makes shrimp tough characters). Drain and
  place in a bowl. Pour Pace and Italian dressing over hot shrimp, mixing
  well. Cover and chill at least 2 or up to 24 hours, stirring occasionally.
  In another bowl, chill crisp-tender cooked broccoli florets and uncooked
  cherry tomatoes in equal parts of Pace Picante Sauce and Italian dressing,
  stirring occasionally. Just before serving, drain and arrange shrimp,
  broccoli florets and tomatoes on short, thin skewers or long cocktail
  picks. Arrange on a lettuce-lined platter to serve.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Potato ala Picante
 Categories: Side dish
      Yield: 6 servings
 
      6 md Baking potatoes, well               3 tb Butter or margarine, melted
           -scrubbed                                Salt to taste
      1 md Onion, cut in half                  1 c  Pace Picante Sauce
           -lengthwise, cut crosswise          1 c  Shredded cheddar cheese,
           -into thin slices                        -as desired
 
  These impressive and easy-to-prepare "pleated" potatoes are an ideal
  accompaniment to all manner of meats, fish and poultry. Thanks to Ruth
  Krening of Fort Morgan, Colorado for sharing her recipe.
  
  Cut potatoes crosswise into 1/8" to 1/4" slices, being careful not to cut
  all the way through so the potato remains intact. Place cut side up in a
  shallow baking dish. Slip onion slices in between cuts in potato, rounded
  side up. Brush or spoon butter evenly over potatoes; sprinkle lightly with
  salt. Bake in preheated oven at 425'F. 1 hour 15 minutes or until fork
  tender. Remove from oven; spoon Pace Picante Sauce evenly over each potato.
  Continue baking 10 minutes. Sprinkle with cheese; return to oven just until
  cheese is melted. Serve with additional Pace Picante Sauce.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Micro-Quick Quesadilla
 Categories: Main dish
      Yield: 1 servings
 
      1    Tortilla (6-8")                     3 tb Pace Picante Sauce
      3 tb Shredded cheddar                         -OR
           -OR                                 3 tb Pace Thick & Chunky Salsa
      3 tb Shredded Monterey Jack        

-----------------------------OPTIONAL TOPPINGS-----------------------------
           Sliced ripe olives                       Chopped cilantro
           Green onion slices                       Guacamole (opt)
 
  Make the most of your microwave with this quick and easy snack. To cook
  several at one time, increase the cooking time a bit.
  
  Place tortilla on microwave-safe plate or paper plate. Microwave at HIGH 10
  seconds or until just softened. Top with cheese, Pace Picante Sauce and, if
  desired, optional toppings. Fold in half and microwave on HIGH 30 seconds
  or until cheese melts. Let stand a minute or two before serving; cheese
  will be very hot. Top with guacamole, if desired, and serve with additional
  Pace Picante Sauce.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Dip Showmanship
 Categories: _ ideas, Dips
      Yield: 1 servings
 
           No Ingredients                 
 
  To dress up dips in holiday style, serve them with festive flair. Leave
  your serving bowls on the shelf and try one of these fresh ideas.
  
  PARTY-PERFECT PEPPER POTS: Start with a large red, yellow or green pepper.
  Place the pepper on its side and cut a large slice from the top, forming an
  opening that's large enough to dip into easily. Remove the seeds and
  membranes and fill the pepper with your favorite dip.
  
  COLORFUL CABBAGE CUPS: Cut a thin slice off the stem end of a red or green
  cabbage so it will be upright. Using a small, sharp knife, cut a "bowl" in
  the top of the cabbage and tuck in a small glass bowl. Fill the bowl with
  your favorite. Save the cabbage you've removed for coleslaw, or toss it
  into a salad.
  
  BEAUTIFUL BREAD BOWL: Cut a thick slice off the top of a small round loaf
  of bread and hollow out the bread, leaving a 1/2-1" thick shell. Fill the
  bread bowl with your favorite dip. Cut the top slice and the bread you've
  removed from the inside into bite-size cubes to use as dippers. Works great
  with classic Pace Con Queso Dip.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Light-Style Fiesta Shrimp Dip
 Categories: Dips
      Yield: 1 servings
 
     10 oz Frozen cooked shrimp,             1/3 c  Thinly sliced green onions
           -thawed, rinsed and drained              -with tops
      1 pk Light cream cheese, softened      2/3 c  Pace Picante Sauce
           -(8 oz)                             2 ts Horseradish, as desired
    1/4 c  Light mayonnaise                  3/4 ts Ground cumin
 
  Finely chop shrimp, reserving a few whole shrimp for garnish. Combine cream
  cheese and mayonnaise; mix well. Reserve 1 tablespoon green onions for
  garnish. Stir remaining green onions and remaining ingredients into cream
  cheese mixture; mix well. Spoon into serving bowl. Chill at least 2 hours
  or up to 24 hours. Stir; garnish with reserved shrimp and green onions.
  Serve with assorted vegetable dippers.
  
  Makes about 2 cups.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: SM  Muffins/Biscuits
 Categories: Sandwiches
      Yield: 6 servings
 
           -Recipes for Sandwich Maker              -acting
           -VIVIAN THIELE   (NRHF19C)          1 c  Nonfat Dry Milk plus
           -BASIC BISCUIT BAKING MIX           2 tb Nonfat Dry Milk
      9 c  Flour; sifted                       4 ts Salt
    1/3 c  Baking Powder; double           1 3/4 c  Vegetable Shortening
 
  Stir baking powder, dry milk and salt into the sifted flour.  Sift all dry
  ingredients together until well mixed. Cut or mix fat into flour mixture
  utnil all particles are thouroughly coated and mixture esembels coarse
  cornmeal. Sotre mix in a jar or can with a tight lid. It can be measured
  into 2 cup amounts and put in plastic bags or jarsd where it will be ready
  for use. It may be stored at room temperature for 6 weeks. Vary the
  liquids: dry milk solids are already in the mix so more milk is not need.
  You can use fruit juice, water or meat broth for the liquid called for in a
  recipe.
  
  The recipes in this Pick-A-pocket book were writted for commercial packaged
  baking mix which has no milk so it is the liquid called for in recipes.
  This mix is a perfect substitte. Just use water where it calls for milk.
  (written out of my cookbook)
  
  Basic biscuits: 2 cups mix, 1/2 cup water. Add water to mix and stir 20-25
  times. Turn out onto a lightly floured surface and knead 10-15 times. Roll
  to 1/2" thickness and cut with a knife to pockets shapes or use biscuit
  cutter to make circles. Place in preheated sm and bake 5 minutes or until
  golden brown.
  
  Sausage biscuits: 2 1/4 cups packaged biscuit baking mix(milk),   8 links
  sausages cooked.
  
  Prepare biscuits according to package directions for rolled biscuits. Knead
  dough, roll out on floured surface and cut 8 circles with a biscuit cutter.
  Lay one sausage in center of each  and wrap dough around, pinching to seal.
  Sausages will stick out the ends. Bake 5 minutes or until golden brown.
  
  Jelly biscuits: flatten unbaked biscuits with heel of your hand. Place 1/2
  teaspoon jelly or preserves in center. Fold over and pinch edges together
  to seal.  Bake 5 minutes or till golden.
  
  Pimento cheese bread: 2 cups packaged biscuit baking mix, 1 egg, beaten;
  1/2 cup grated cheddar; 2/3 cup milk; 2 tablespoon drained dice pimento
  (optional) Mix all ingredients together until soft dough forms. Spoon into
  pockets.  Bake 10 minutes or until golden.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: SM Cake Pockets
 Categories: Desserts, Sandwiches
      Yield: 6 servings
 
           -PAMELA BONDURANT CPPP71B           1 tb Margarine;          OR
      4 sl Angel Food Cake; 1" thick          16    Miniature Marshmallows;
           Margarine or Butter;                     -PLUS
           -softened                          16    Chocolate Chips;    OR
           ********FILLINGS********            1 lg Marshmallow;      PLUS
      2 tb Cherry preserves;   OR              1 ts Sugar;            PLUS
      2 tb Peach Preserves;    OR            1/4 ts Cinnamon
    1/4 c  Coconut; mixed with            
 
  Heat sandwich maker as directed.  Brush margarine on top and bottom cooking
  surfaces of sandwich maker.   Assemble cake sandwiches. For the chocolate
  chips and marshmallows, spread margarine on cake, then sprinkle with
  marshmallows and chocolate chips.  For the large marshmallow with sugar and
  cinnamon, cut large marshmallow in half; dip into melted margarine. Place 1
  half on each of two slices cake. Sprinkle with sugar and cinnamon.
  
  Top with remaining cake. Place cake sandwiches side by side on bottom
  cooking surface.  Close lid; latch.  Cook 2 to 3 minutes or until golden
  brown.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: SM Whacky Cakes
 Categories: Desserts, Sandwiches
      Yield: 6 servings
 
           -VIVIAN THIELE NRHF19C            1/4 c  Cocoa
  1 1/2 c  Flour                               5 tb Oil
      1 ts Vinegar                           1/2 ts Salt
      1 c  Sugar                               1 c  -Cold Water
      1 ts Vanilla                             1 ts Soda
 
  Beat all ingredients together. Spoon into preheated pockets until each
  level is full. Close and bake about 5 minutes or until cakes spring back
  when touched.  Lift out and bake second batch. makes 12-16 cakes
  
  Strawberry shortcake: 2 1/3 cups packaged baking mix; 3 tablespoons sugar;
  1/2 cup milk; 3 tablespoon margarine melted.  Mix all ingredients together
  in bowl until a soft dough form. Divide dough evenly into ungreased
  pockets. Using a rubber spatula, quickly spread it into the corners. Close
  and bake five minutes or until golden brown. To serve: Slice hot shortcakes
  open with sharp knife. Lay just half in bottom of dessert dish and cover
  with sliced and sweetened strawberries. Top with other half a small spoon
  of berries and whipped cream. recipes makes 8 pockets.
  
  Pineapple inside out cakes: 4 slices canned pineapple (drained crushed may
  be substituted); 3 tablespoons brown sugar; 3 tablespoons melted butter; 8
  slices white bread buttered one side. Drain pineapple slices and cut each
  in half. Combine butter and brown sugar in a small bowl. Lay 4 bread slices
  on grid, buttered side down. Spoon brown sugar mixture onto bread. Lay
  pineapple slices over pockets' indentations. Top with 4 remaining bread
  slices, buttered side up. Close lid and cook 5 minutes or until bread is
  golden brown. Cool slightly before serving.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: SM Stir Fry Veg Pockets
 Categories: Sandwiches, Stir fry
      Yield: 6 servings
 
           -VIVIAN THIELE                           Pea Pods
     16 oz Frozen Stir Fry Vegetables          2 tb Oil
           -OR-                                4    Pita Pockets; whole
      4 c  Fresh Vegetables for                     -wheat preferably
           -Stir Fry                                *********SAUCE************
           *****A COMBINATION OF******       1/2 c  Orange Juice
           ***ANY OF THE FOLLOWING****         2 ts Cornstarch
           Broccoli                            2 tb Honey
           Carrots                           1/4 ts Garlic Powder
           Water Chestnuts                     1 tb Vinegar
           Green or Red Peppers              1/4 ts Ground Ginger
           Celery                              1 tb Soy Sauce
           Mushrooms                      
 
  Prepare sauce by combining all ingredients in measuring cup. set aside.
  Heat large skillet or wok on medium high. Add oil.  When oil's hot, add
  vegetables and cook and stir until vegetables are tender but still crisp.
  Do not over cook. Add sauce and cook, stirring constantly until thick. Trim
  sides of pita bread and gently separate each into 2 layers. Brush outside
  of each half with oil if desired. Place 4 halves on grid oiled side down.
  Spoon vegetables on pita over each pocket. Top with remaining bread. Close
  lid and cook 3-5 minutes or until heated through and sealed.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: SM Parmesan Break-away Rolls
 Categories: Breads, Sandwiches
      Yield: 6 servings
 
      1 cn Refrigerated Biscuits             1/8 ts Garlic Salt
      2 tb Butter                            1/3 c  Parmesan Cheese
 
  Preheat sandwich maker.  Cut each of the 10 biscuits into 4 pieces. Combine
  melted butter and garlic salt in one small dish.  Measure cheese into a
  second dish.  Dip each piece into melted butter and roll in Parmesan
  cheese.  Set aside until all are ready.  Place 5 tiny pieces in each of the
  eight pockets.  Close lid and bake 5 minutes or until biscuits are golden
  brown.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: SM PEACHES AND CREAM TURNOVERS
 Categories: Pies, Sandwiches
      Yield: 2 servings
 
      2    Pie Crust for 9" pies                    -3 oz ea.
      1    Egg                               1/2 c  Powdered Sugar
      2 pk Cream Cheese; room temp.,          20 oz Peach Pie Filling
 
  Preheat sandwich maker.  Prepare pie crust and roll 2 crust about 11" by
  11" folding each for easy handling.  In blender or food processor combine
  egg, cream cheese and powdered sugar until smooth. Open lid and carefully
  lay first square of pie dough over entire surface. With back of spoon, push
  dough down into pockets and spoon pie filling into pockets. Top with the
  cream mixture dividing between 8 pockets. Lay second square of dough over
  filling allowing excess to hang over sides. Lower the top and bake about 10
  minutes or until dough is golden brown. Makes 8 turnovers.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: SM Pocket Spreads
 Categories: Spreads, Sandwiches
      Yield: 6 servings
 
           -VIVIAN THIELE NRHF19C         
 
  The following recipes are additional spreads that can be used in place of
  butter on the outside of bread/dough when making pockets.
  
  Mayo Spread: 1/4 cup real Mayonnaise; 1/4 tsp. onion powder; 1/4 tsp.
  celery salt.  Stir to combine.  Enough for 8 slices of bread. Mayo spread
  will enhance the flavor of most foods except sweets. Especially good on
  sandwiches with eggs, cheese, ham and seafood or vegetable pockets.
  
  Curried Mayonnaise: 1/4 cup mayonnaise; 1 tsp. mild Indian curry powder.
  Stir to combine - enough for 8 slices of bread.  Curry is a nice flavor
  accompaniment with beef, chicken, lamb, shrimp and vegetables.
  
  Maple butter: 1/4 soft butter or margarine; 1/2 tsp. maple flavoring. Stir
  to combine. Enough for 8 slices. Use maple butter for pockets. Use with
  pork, ham or sweets.
  
  Vanilla butter: 1/4 soft butter or margarine; 1/2 tsp vanilla extract. Stir
  to combine - enough for 8 slices of bread.  Vanilla butter enhances flavor
  and has an enticing aroma while cooking.
  
  Almond Butter: 1/4 soft butter or margarine; 1/4 tsp almond extract. Stir
  to combine - enough for 8 slices bread.  Use with fruit pie filling or
  other sweets.
  
  Herbed butter: 1/4 cup soft butter or margarine; 1/4 tsp herbs (combine
  basil, thyme, rosemary and tarragon).  Stir to combine. Spread on one side
  of 8 bread slices or other bread products used for pockets. This taste
  especially good with meats, cheese and vegetables.
  
  Garlic butter: 1/4 cup soft butter or margarine; 1 clove garlic, crushed.
  Stir to combine.  Enough for 8 bread slices.  Use with any eat or vegetable
  filling.
  
  Honey butter: 1/4 cup soft butter or margarine; 1 tblsp. honey. Stir to
  combine.  This is enough to spread 8 slices of bread. Because the honey
  promotes browning, use this on pockets which only have to brown and heat
  through.  If used on egg sandwiches,etc... the bread may over brown before
  the egg finishes cooking.
  
  Lemon butter: 1/4 cup soft butter or margarine; finely grated rind of 1
  lemon (about 1/2tsp.).  Stir to combine.  This is enough to spread 8 slices
  of bread.  The fresh lemon brings out the flavor of fruit filling and
  seafood fillings.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Taffy Apple Dip
 Categories: Appetizers, Fruits, Dips
      Yield: 1 servings
 
---------------------------LISA CRAWLEY  TSPN00B---------------------------
    3/4 c  Brown sugar                         8 oz Cream cheese; softened
    1/8 ts Powder sugar                        1 ts Vanilla
 
  Process cream cheese with sugars til smooth.  Add vanilla and mix in well.
  Spread on flat glass dish to dip apples slices in. From: Mary Mowrer Note:
  Made for bridge---success! Used Winesaps.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Challah French Toast
 Categories: Breakfast, Breads, Ethnic
      Yield: 4 servings
 
           -MICHAEL HATALA   (RJHP21A)         1 ts Cinnamon
      6    Eggs                              1/4 ts Salt
    1/2 c  Heavy cream, half-and-half          4 tb To 6 T clarified butter
           -or milk                            8 sl Challah, cut 1-inch thick
 
  Beat the eggs together with cream, half-and-half, or milk. Beat in cinnamon
  and salt. Melt the butter in a large frying pan. Dip the challah slices,
  one at a time, into the egg mixture, making sure that each slice is well
  coated. The challah should absorb a little of the egg mixture but not
  enough to get soggy. Fry each battered challah slice for 2-3 minutes on
  each side until they are golden brown. Don't fry too fast or the inside
  will be wet and gooey. Serve with your favorite jam, maple syrup, honey,
  cinnamon, sugar, or plain. NOTE: Heavy cream really is the best liquid to
  use in this recipe.
  
  SOURCE: MAMA LEAH'S JEWISH KITCHEN
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Tofu-Chili
 Categories: Chili, Main dish
      Yield: 6 servings
 
      1 pk Tofu                            1 1/2 ts Chili powder
      2 tb Soy sauce                       1 1/2 ts Cumin, ground
      1 tb A-1 sauce                           1 cn Tomatoes, chopped (1 lb)
      2 tb Oil                                 1 cn Tomato sauce (15 oz)
      1 ts Garlic, minced                      2 cn Kidney beans, red (1 lb)
      1    Onion, chopped                 
 
  Thaw tofu quickly by placing bag in boiling water. Rinse with cool water.
  (This is because tofu that has been frozen and thawed, can be easily
  crumbled.) Take tofu from bag and squeeze to remove excess water. Shred
  tofu into small pieces with fork. In a bowl combine tofu, soy sauce, and
  A-1 sauce. Meanwhile, medium heat a large skillet or a heavy cook-pot. Add
  oil saute' garlic and onion; add chili powder, add cumin. Add tofu mixture
  to seasoned onions in the pot, and mix well. Add chopped tomatoes with
  juice, tomato sauce, and two cans of beans. Cook 15-20 minutes.
  
   From: The Best Little Tofu Cookbook from Marjon by Marcia Miller
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Gingerbread Cream Pie -- George Washington
 Categories: Desserts
      Yield: 8 servings
 
    1/3 c  Butter                                   FILLING
      1 c  Molasses                            1 tb Gelatine
      1    Egg, unbeaten                     1/4 c  Cold water
  1 1/4 c  Flour                               1 c  Milk
    1/2 ts Soda                                1 c  Sugar
      1 ts Baking powder                         ds Salt
    1/2 ts Salt                                2 tb Corn starch
    1/2 ts Ginger                              1    Egg, well beaten
      1 ts Cinnamon                          1/2 ts Vanilla
    1/4 ts Cloves                            1/2 c  Finely chopped apricots
    1/2 c  Milk                           
 
  CAKE: Cream together butter and molasses; add unbeaten egg; blend well; add
  sifted dry ingredients alternately with milk; beat until smooth.
  
  Pour batter into sprayed 9" round cake pan or springform.  Bake at 350F for
  40 minutes.  When cool, remove from pan; split in half.  Put together with
  the following filling:
  
  FILLING: Soak gelatine in cold water for 10 min. Heat milk to scalding in
  top of double boiler (or med. saucepan set into lge. saucepan). Stir in
  mixture of sugar, salt & corn starch; cook in top of double boiler until
  mixture begins to thicken. Add vanilla and apricot to beaten egg, then add
  to the mixture in the double boiler. When slightly thickened, stir in
  gelatine until dissolved. Chill until mixture jells (around 1 1/4 hour).
  When filling is firm enough, spread between layers of gingerbread. If
  desired, top with whipped topping. Serves 6-8.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chinese Shrimp Fried Rice
 Categories: Oriental, Seafood, Rice
      Yield: 6 servings
 
      3 lb Medium shrimp                     1/3 c  Sweet sherry (Oloroso)
      1 tb Unsalted butter                     2 c  Bean sprouts
      2 x  Raw eggs                            2 c  Cooked long grained rice
      2 tb Milk                              1/3 c  Light soy sauce **
      2 tb Sesame oil                          6 x  Green onions, chopped
      1 c  Finely chopped Spanish onion             Vegetable cooking spray
    1/4 ts Fresh grated ginger *                    Salt and pepper, to taste
 
  * or ground ginger ** preferably Kikkoman
  
  Preparation time: 40 mins. Cooking Time: 15 to 20 mins
  
  Rinse, peel and devein shrimp. Coat a 10 to 12" non-stick skillet with
  cooking spray and melt butter over high heat. Make an omelet by adding the
  eggs to the milk and salt and pepper to taste and whisking until fluffy.
  Pour egg mixture into hot skillet and spread evenly. Cook until puffy and
  set. Remove omelet with spatula, place in a plate and chop with a knife and
  fork. Set aside.
  
  Reheat skillet; add sesame oil. Cook Spanish onions on medium heat until
  slightly transparent, about 3 mins. Add shrimp, cook until they turn plump
  and pink, about 3 mins. Then add ginger, sherry, bean sprouts and omelet
  pieces. Cook on low heat and stir frequently so that sprouts are thoroughly
  covered with the wine and ginger. Add the rice and thoroughly stir mixture.
  
  Add soy sauce and continue to toss mixture so that the soy sauce coats all
  the rice. Add green onions and continue to mix thoroughly. Serve
  immediately.
  
  Per serving: 393 calories, 12 grams fat, 384 milligrams cholesterol, 737
  milligrams sodium
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Fried Rice
 Categories: Side dish, Oriental, Rice
      Yield: 4 servings
 
      2 c  Cooked rice                       1/4 c  Finely diced red pepper
      1 tb Cooking oil                       1/2 c  Bean sprouts
      2 tb Sesame oil                        1/2 c  Broccoli florets
    1/4 c  Peas                                3 tb Soy sauce
 
   Prepare rice according to directions and set overnight in the refrigera-
  tor, covered. Place a large skillet over medium heat on the stove, add the
  oils, peas, pepper, sprouts and broccoli. Cook, stirring, for 1 min. Add
  the rice and soy sauce and cook, stirring for another 5 mins. (Cover the
  skillet and add additional time if using frozen rice.) Scoop rice into a
  serving dish and serve immediately.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Biscotti di Prato ( Tuscan Almond Biscotti)
 Categories: Italian, Cookies
      Yield: 1 servings
 
  3 3/4 c  Flour; all purpose,                 1 ts Vanilla
           -unbleached                       1/2 ts Almond extract
      2 c  Sugar                           1 2/3 c  Almonds, whole, blanched
      1 ts Baking powder                            -toasted lightly & chopped
    1/4 ts -Salt                                    -coarse
      4    Eggs;large, whole             

----------------------------------EGG WASH----------------------------------
      1    Egg, large; &                       1 ts -Water
 
   In the bowl of an electric mixer fitted with the paddle attachment blend
  the flour, the sugar, the baking powder, and the salt until the mixture is
  combined well. In a small bowl, whisk together the whole eggs, the yolks,
  the vanilla and the almond extract, add the mixture to the flour mixture,
  beating until a dough is formed, and stir in the almonds.
    Turn the dough out onto a lightly floured surface, knead it several
  times, and divide it into fourths. Working on 2 large buttered and floured
  baking sheets, with floured hands form each piece of dough into a flattish
  log 11 inches long and 2 inches wide, arrange the logs at least 3 inches
  apart on the sheets, and brush them with the egg wash. Bake the logs in a
  preheated 350F oven for 35 minutes and let them cool on the baking sheets
  on racks for 10 minutes. On a cutting board, cut the logs crosswise on the
  diagonal into 3/4" inch slices, arrange them the biscotti, cut sides down,
  on the baking sheets, and bake them in the 350F oven for 5 to 7 minutes on
  each side, or until they are pale golden. Transfer the biscotti to racks to
  cool and store them in airtight containers. MAKES ABOUT 56 BISCOTTI
  
  Source: Gourmet magazine, December 1992
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Biscotti Del Laggaccio (Aniseed Biscotti)
 Categories: Italian, Cookies
      Yield: 1 servings
 
-------------------------------FOR THE SPONGE-------------------------------
      1 pk Active dry yeast; 2 1/2 tsp       3/4 c  Flour;all purpose,
    1/2 c  -Warm water                              Unbleached

-------------------------------FOR THE DOUGH-------------------------------
    1/2 c  Sugar                           2 1/2 c  Flour;all purpose,
    1/2 c  -Water &                                 Unbleached
      2 tb -Water                              1 tb Aniseed
    1/4 c  Butter; unsalted, 1/2 stick       1/2 ts -Salt
           -cut into bits & softened      
 
  "Did Columbus and his crews sail to the new world eating these traditional
  Ligurian biscotti? It's entirely possible, although theirs would have been
  cooked much longer to drive off all the moisture, allowing them to keep for
  an entire ocean crossing. Though these biscotti are made with an enriched
  bread dough instead of the traditional cookie dough and have a somewhat
  softer texture, they keep well when stored in an airtight container."
  
  Make the sponge: In the bowl of an electric mixer proof the yeast in the
  water for 5 minutes, or until the mixture is foamy. Whisk in the flour and
  let the sponge stand, covered with plastic wrap, for 30 minutes or until it
  is foamy.
   To the sponge, add the sugar, the water and the butter and stir the
  mixture until it is combined well. Add the flour, the aniseed, and the salt
  and with the electric mixer fitted with the dough hook knead the dough for
  3 minutes, or until it is smooth but still sticky. Transfer the dough to a
  lightly oiled bowl, turning it to coat it with the oil, and let it rise,
  covered tightly with plastic wrap, for 1 1/2 hours, or until it is double
  in bulk.
    Turn the dough out onto a lightly floured surface, halve it, and with
  floured hands form each piece of dough into a flattish log 15 inches long
  and 2 inches wide. Transfer the logs to a buttered and floured baking sheet
  and let them rise, covered with a kitchen towel, for 2 hours, or until they
  are double in bulk.
    Bake the logs in the middle of a preheated 350F oven for 30 minutes, or
  until they are golden brown, and let them cool on the baking sheet on a
  rack for 10 minutes. On a cutting board cut the logs crosswise on the
  diagonal into 1 inch thick slices, arrange the biscotti, cut sides down, on
  the baking sheet and bake them in the 350F oven for 10 minutes on each
  side, or until they are pale golden. Transfer the biscotti to racks to cool
  and store them in airtight containers. MAKES:ABOUT 30 BISCOTTI
  
  SOURCE: Gourmet magazine, December 1992
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Krumiri
 Categories: Cookies, Italian
      Yield: 48 servings
 
      1 c  Unsalted butter                     1 ts Vanilla extract
    2/3 c  Sugar                           1 1/2 c  All-purpose flour
      3    Egg yolks                           1 c  Yellow cornmeal
 
  PREHEAT THE OVEN TO 325F. Beat the butter with the sugar by hand, with a
  hand mixer set at medium speed, or in a heavy-duty mixer fitted with the
  paddle. Continue beating until the mixture lightens both in texture and
  color, about 4 or 5 minutes. Beat in the vanilla, then the yolks, one at a
  time, beating smooth after each addition. Stir the flour and cornmeal
  together, and stir into the butter mixture by hand. Line 2 or 3 cookie
  sheets with parchment paper and pipe the Krumiri in horseshoe or stick
  shapes, using a pastry bag fitted with a 1/2-inch star tube (Ateco #4).
  Bake about 15 minutes. Remove from pans and cool on a rack.
  
  VARIATION OF KRUMIRI: SCHIACCATINE DI GRANTURCO. These wonderful biscotti
  are always on the bar at Tonino and Claudia Verro's charming inn, Contea,
  at Neive, near Alba in Piemonte. The surrounding area, known as the Langhe
  for its situation in the Langa hills, has some of Italy's most breathtaking
  natural scenery, as well as excellent wine and Grappa.
  
  FOLLOW THE RECIPE FOR KRUMIRI, but do not pipe the dough. Divide the dough
  in half and place each half on a piece of parchment or wax paper. Shape the
  dough into a rough log about 1-inch diameter and about 6 inches long. Roll
  and tighten the paper around the dough, to make it perfectly cylindrical.
  Chill the cylinders of dough about 1 hour, until firm. Remove one piece at
  a time from the refrigerator and slice the cylinder into disks 1/4-inch
  thick. Arrange the disks of dough on paper-lined cookie sheets, 1 inch
  apart on all sides. Continue with the other cylinder of dough. Bake as for
  the Krumiri.
  
  NICK MALGIERI - PRODIGY GUEST CHEFS COOKBOOK Karen Mintzias
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Jalepeno Cheese Crackers
 Categories: Appetizers, Snacks
      Yield: 1 servings
 
      3 oz Cheddar cheese; 1/2" cubes        3/4 c  Flour; all purpose
           -about 1/2 cup                    1/4 c  Cornmeal
      1 tb Jalapeno pepper                   1/2 ts Salt
           -seeded & minced or to taste      1/4 ts Chili powder
    1/3 c  Butter; cold,                     1/4 ts Mustard; dry
           -cut in 1/2" cubes                  4 tb -Water; ice
 
  Preheat oven to 400F. Process cheese and jalapeno in food processor till
  chopped in 1/4" pieces. Add butter, pulse on and off till size of small
  peas. Stir flour with cornmeal, salt, chili powder and mustard in small
  bowl till blended. Add to mixture in processor, pulse on and off just till
  blended. Sprinkle water evenly over mixture in processor. Pulse on and off
  just till dough begins to form into a ball. Shape dough into 8" disk. Wrap
  in plastic wrap; refrigerate till firm enough to roll, about 30 minutes. On
  floured surface, roll dough to 1/4" thickness. Cut in 2" rounds with cookie
  cutter or wine glass. Transfer to ungreased baking sheet. Prick each
  cracker once with fork. Bake in preheated oven for 10 to 12 minutes or till
  crisp. Transfer  to rack to cool. Store in airtight container. Makes 50
  crackers. Source: The Toronto Star
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pineapple Upside-down Cake
 Categories: Cakes
      Yield: 6 servings
 
    2/3 c  Granulated sugar                  1/4 ts Salt
    3/4 c  Unsalted butter                 1 1/2 c  Flour
      1 ts Vanilla                             1 c  Yellow cornmeal
    1/4 ts Ground nutmeg or mace             1/3 c  Madeira
      2    Eggs                                1 lb Pineapple; peeled
      2    Egg yolks                                - cut into 1/2" thick slices
  1 1/2 c  Milk                                     - core removed
      2 ts Baking powder                     3/4 c  Dark brown sugar, packed
 
  PREHEAT OVEN TO 375F. Cream together granulated sugar and 1/2 cup butter at
  medium speed in mixer bowl until smooth. Lower speed; add vanilla, nutmeg,
  eggs, yolks and milk. Mix until incorporated. Add baking powder and salt,
  then flour and cornmeal. Mix until fluffy. Set aside. Combine remaining 1/4
  cup butter, Madeira and pineapple in heavy, 10-inch oven-proof skillet over
  medium heat and cook 20 minutes. Pineapple will release a lot of liquid.
  Remove pineapple with slotted spoon and reserve. Continue cooking until
  liquid is reduced nearly to a glaze. Add brown sugar and cook until mixture
  becomes smooth, about 2 minutes. Replace pineapple slices, arranging them
  nicely in syrup. Pour cake batter over fruit. Bake on middle rack 20 to 25
  minutes. When done, wooden pick inserted into center of cake will come out
  clean. Place large platter over skillet and turn upside down to remove cake
  from skillet. Let cool before serving.
  
  MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK Karen Mintzias
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chorizo Quiche In Cornmeal Crust
 Categories: Mexican
      Yield: 6 servings
 
-------------------------------CORNMEAL CRUST-------------------------------
    1/2 c  Cornmeal                          1/8 ts Black pepper
    3/4 c  Sifted flour                      1/3 c  Shortening
    1/2 ts Salt                                4 tb -cold water (or more)

----------------------------------FILLING----------------------------------
      6 sl Monterey Jack cheese                2 c  Whipping cream
    1/2 lb Chorizo; casings removed                 -=OR=- Half and Half
    1/4 c  Sliced green onions                      Salt, pepper
      4    Eggs                           
 
  To make crust, sift together cornmeal, flour, 1/2 teaspoon salt and pepper.
  Cut in shortening until mixture resembles coarse crumbs. Add water, 1
  tablespoon at a time, stirring lightly until mixture forms ball. Turn out
  onto lightly floured board and roll dough to 13-inch circle. Fit loosely
  into 9-inch pie plate or quiche pan. Fold edge under and flute.
  
  Arrange cheese slices on bottom of crust. Fry sausage until cooked and
  crumbly. Drain off fat. Sprinkle sausage on top of cheese, then top with
  green onions. Lightly beat eggs in bowl, stir in whipping cream and season
  to taste with salt and pepper. Pour over cheese and chorizo mixture. Place
  on bottom rack of oven and bake at 450F 15 minutes. Reduce heat to 350F and
  bake additional 25 to 30 minutes. Let stand 10 minutes before cutting.
  
  (C) 1992 The Los Angeles Times Karen Mintzias
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: TRIPLE CHOCOLATE CAKE
 Categories: Cakes, Desserts
      Yield: 16 servings
 
------------------------------------CAKE------------------------------------
  2 1/2 c  Cake flour                        1/3 c  Unsweetened cocoa
      1 ts Baking soda                       1/2 ts Salt
      1 c  Butter                              2 c  Sugar
      3    Eggs                                1 ts Vanilla
  1 1/3 c  Water                         

----------------------------------FILLING----------------------------------
      1    10/12 oz jar apricot preserv  

---------------------------CHOCOLATE BUTTER CREAM---------------------------
    1/4 c  Butter, softened                    1 c  Sifted powdered sugar
    1/4 c  Sifted cocoa                      1/4 c  Milk
    1/2 ts Vanilla                       

-----------------------------------GLAZE-----------------------------------
      1 c  Sugar                             1/2 c  Unsweetened cocoa
    1/4 c  Heavy cream                       1/4 c  Water
 
      Preheat oven to 350 degrees.  Grease and flour two 9" round cake pans.
      To prepare the cake, in a medium bowl, combine the flour, cocoa, baking
  soda and salt.  In a large bowl, with electric mixer on medium, beat butter
  and sugar until light and fluffy, about 10 minutes.  Add eggs, one at a
  time, beating well after each addition.  Add vanilla.  With mixer on low,
  alternately beat in flour mixture and water.  Pour batter into pans.  Bake
  for 30 - 35 minutes until toothpick inserted in center comes out clean.
  Cool in pans for 10 minutes.  Remove from pans: cool on rack.
  
      Using a sharp knife, split each layer in half horizontally.  Spread 3
  layers with the preserves.
  
      To prepare the butter cream filling, beat butter until light and fluffy
  Alternately beat in sugar, cocoa and milk.  Add vanilla.  Spread 1/3 of the
  butter cream over each layer with apricot preserves.  Stack layers, ending
  with the plain layer.
  
      To prepare the glaze, in a small saucepan, mix sugar, cocoa, heavy
  cream and water.  Cook over low heat, stirring, until smooth.  Bring to a
  boil: Boil for 1 minute.  Cool slightly.
  
      Place cake on rack over wax paper.  Pour glaze over the cake, spread-
  ing to evenly coat.  Chill 30 minutes or until set.  Garnish with whipped
  cream piped around the top edge and spot the chopped pistashios around the
  top of the whipped cream.
  
  This is from one of my MIL's clippings from Women's Day.  Date unknown
  
  Shared by Robert Rostrup
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: PIEROGI CASSEROLE
 Categories: Main dish, Casseroles
      Yield: 6 servings
 
           -From the Kitchen of                     -Ingredients in directions
           -Lawrence & Cindy Kellie       
 
  Contributed to the echo by: Theresa Bryant
  
  This came from my friend's Pennsylvania cookbook. I tried it once and hope
  to try it again. It's different from anything I've had before.
  
  Cook 4 large potatoes. Mash and add 1/4 lb. white American cheese.
   Cook 1/2 box lasagna noodles and drain. Grease an oblong pan with butter.
  Add a little milk to prevent sticking. Fry 2 large onions in butter. Layer
  noodles and potatoes. Top with onions. Bake at 350 degrees for 35 minutes.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Sandwich Relish
 Categories: Lunch, Spreads
      Yield: 1 servings
 
           -From the Kitchen of                2 tb Dill pickle; finely chopped
           -Lawrence & Cindy Kellie            2 tb Green onion; finely chopped
      1 c  Homemade "mayonnaise"               1 pk George Washington Broth
  1 1/2 ts Pimiento; finely chopped                 -golden
  1 1/2 ts Parsley; finely chopped           1/2 ts Turmeric
      2 tb Celery; finely chopped                ds Italian seasoning
 
  Mix all ingredients thoroughly and refrigerate.  Won't keep as long as
  commercial sandwich spread.
  
  The Sandwich Cookbook
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Savory Egg Filling
 Categories: Cheese/eggs, Lunch
      Yield: 1 servings
 
           -From the Kitchen of                1 tb Flour
           Lawrence & Cindy Kellie             6    Egg; lightly beaten
      1    Onion; finely chopped                    Seasonings to taste:
      2 tb Parsley; finely chopped                  -salt, season salt
      4 tb Vegetable oil                            -George Washington Broth
      1 c  Tomato; fresh or canned        
 
  Suate ontions in oil.  Add tomatoes (chopped or mashed) and stir in flour
  to make a thick paste.  Turn down heat before adding eggs, parsley and
  seasonings.  Cook like scrambling eggs, stirring constantly.  Remove from
  heat when set.  Cool and add mayonnaise to make a soft spread.
  
  The Sandwich Cookbook
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Honeyed Peanut Butter
 Categories: Lunch
      Yield: 1 servings
 
           -From the Kitchen of                1 c  Peanut butter
           -Lawrence & Cindy Kellie          1/4 c  Honey
      1 c  Butter; softened              

----------------------------------OPTIONAL----------------------------------
      2 tb Toasted sesame seeds           
 
  Beat ingredients together for several minutes.  If you have a food
  processor, let it do the work for you.
  
  Option:  After spreading on bread, cover withhalved, seedless grapes, or
  banana penneis, or crisp apple slices.  The fruie will make the sandwich
  delightfully moist and be a lunchtime surprise.
  
  The Sandwich Cookbook
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Deep Fried Mashed Potatoes
 Categories: Vegetables, Cheese/eggs
      Yield: 4 servings
 
------------------------------MAIN INGREDIENT------------------------------
      2 c  Mashed potatoes                          Cheese, any type (optional)
           Salt and pepper, to taste     

-----------------------------------BATTER-----------------------------------
    1/2 c  Flour                               1 ts Salt
      1    Egg                               1/2 c  Milk

---------------------------------DEEP FRYER---------------------------------
           Oil or lard, sufficient                  For deep frying
 
  Make mashed potatoes into golf-ball or small balls.  Add cheese(s), as per
  taste.  Freeze for 2 hours, or more.
  
  Make batter from flour, milk, egg and salt.  Gently dip mashed potato balls
  in batter, being careful that all exposed potato is coated with batter.
  
  Deep fry in hot oil/fat until golden-brown.
  
  Serve as a side dish, in place of any other form of potatoe.
  
  This is a semi-original dish, developed the hard way, from a meal I had in
  a French restuarant in Quebec.   From the very weird kitchen of &&& Dan and
  Bonnie Ceppa &&& + kid-lings
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Book Data
 Categories: _ ideas
      Yield: 1 servings
 
           No Ingredients                 
 
  Library of Congress Cataloging-In-Publication Data
  
  Steele, Louise, 1945- The book of hot & spicy foods.
  
  Includes index. 1. Cookery, International. 2. Spices.
  
  I. Title. II. Title: Book of hot and spicy foods.
  
  TX725.A1S655 1987 641.6'384 87-11917 ISBN 0-89586-642-0 About the Author
  
  Louise Steele has a wide range of experience in writing magazine articles
  and books throughout the world. She is a cookery writer and editor for
  several publications. A trained home economist, she has authored several
  cookbooks.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Introduction
 Categories: _ ideas
      Yield: 1 servings
 
           No Ingredients                 
 
  Variety is said to be the spice of life and, whereas for many millions of
  people throughout the world, life has been a variety of spices for
  centuries, it's only thanks to early explorers, who returned home with
  shiploads of exotic spices, that Western culinary art was transformed.
  
  THE BOOK OF HOT & SPICY FOODS has a collection of over 100 beautifully
  illustrated step-by-step recipes which include traditional favorites like
  Steak au Poivre, Mexican Chili con Carne, Indonesian Gado Gado and Creole
  Jambalaya, plus many Indian and Oriental dishes and lots of sizzling new
  surprises and variations on a theme. Whether it's a simple snack, a teatime
  treat or an elegant dinner party dish you're after, this book has a recipe
  for all occasions.
  
  Spices are invaluable for adding that special blend of heat or fragrance
  and pungency to all manner of savory and sweet dishes. Don't be daunted by
  those unfamiliar to you - try them, you'll never know what you've been
  missing, but bear in mind that some are stronger and fierier than others.
  If experimenting, it is wise to start with small amounts - you can always
  add more to taste at a later stage. And remember - the amount of spices in
  many of the following recipes are suggested as a guide, so feel free to
  increase or decrease the amounts according to personal preference.
  
  It is the chili (in its various forms) that adds heat to a dish. You will
  find instructions on how to prepare this fiery spice (without getting
  burnt!), plus many recipes using it. There is also plenty of information on
  all the other hot spices - muctard, pepper, cloves and ginger - plus, of
  course, the more fragrant, aeromatic ones like cardamom, cumin, nutmeg,
  etc. And no spice book would be complete without recipes for making Curry
  Powder, Garam Masala, Five Spice Powder, Mixed Spice, Pickling Spice and
  Harissa (a Middle Eastern favorite).
  
  The follwing recipes range from mild to hot or just wonderfully spicy. It
  is surely a collection to please not only hot and spicy food-lovers
  everywhere, but also tempting enough to persuade the "uninitiated" to
  sample the delights of spicy foods!
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chilies
 Categories: _ ideas
      Yield: 1 servings
 
           No Ingredients                 
 
  Chilies belong to the capsicum family, as do sweet peppers, but there the
  relationship ends, for the fiery heat of the chili is in no way similar to
  its mild-flavored relation. Fresh chilies are now widely available and vary
  considerably in size, shape and heat factor. In principle, the fatter
  chilies tend to be more mild than the long, thin varieties, and the smaller
  the chili, the hotter its taste. Generally, the unripened, green chili is
  less fiery than when ripened and red. This is a useful guide to follow, but
  there are exceptions according to the variety, so it is wise to remember
  that all chilies, irrespective of color, shape and size, are hot, so use
  caution before adding them to a dish. Bear in mind that a little chili goes
  a long way, so add a small amount to begin with and gradually increase the
  quantity to your liking during cooking.
  
  Take care when preparing chilies - the tiny, cream-colored seeds inside are
  the hottest part and, in general, are removed before using. Chilies contain
  a pungent oil which can cause an unpleasant burning sensation to eyes and
  skin, so it's a wise precaution to wear rubber gloves when handling chilies
  and be sure not to touch your face and eyes during preparation. Cut off the
  stalk end, then split open the pod and scrape out seeds, using a pointed
  knife, and discard. Rinse pod thoroughly with cold running water and pat
  chili dry before chopping or slicing as required. Once this task is
  completed, always wash your hands, utensils and surfaces thoroughly with
  soapy water.
  
  Dried red chilies are sold whole and can vary in size from 1/2-3/4 to
  1-1/2-2 inches in length, so this into account when using. If a recipe
  states small dried chilies, and you only have the larger ones, adapt and
  lessen the quantity accordingly, or to taste. Dried chilies are usually
  soaked in hot water for 1 hour before draining and removing seeds as
  described above), unless a recipe states otherwise.
  
  Dried red chilies, when ground, are used to make cayenne pepper and
  combined with other spices and seasonings, also make chili and curry
  powder, and chili seasoning. They are also used in the making of hot-pepper
  sauce and chili sauces.
  
  The Harissa spice mix uses a large quantity of dried chilies and is very
  hot, so be forewarned! This is a favorite spice mix for many Middle Eastern
  dishes. Don't be tempted to add more Harissa than recipe states, unless you
  are prepared for an extremely hot dish. A less fiery Harissa can be made
  simply by removing the seeds from soaked chilies before crushing chilies
  with other ingredients.
  
  Green chilies are available canned. These are often seeded and peeled and
  taste pleasantly hot and spicy - ideal for adding to pizza toppings, sauces
  and taco fillings. Both red and green chilies also come pickled in jars
  (hot or mild/sweet) and can be found in delicatessens and ethnic food
  shops. Canned and pickled varieties should be drained and patted dry before
  using. Whether you seed the pickled type is up to you, just remember the
  seeds are the hottest part!
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Mustard
 Categories: _ ideas
      Yield: 1 servings
 
           No Ingredients                 
 
  White or yellow, brown and black seeds come from the mustard plant,
  according to the species. Most commonly found is the creamy yellow type
  which is the least pungent. The brown type (or Indian mustard) is stronger
  in flavor, while the black mustard seed is the most powerful of all. The
  creamy yellow seeds are more widely available, but look for the black and
  brown types in Asian and Oriental food shops and delicatessens.
  
  Whole mustard seeds have a pleasant nutty bite to them and can be used to
  add piquancy to salad dressing and hot sauces. They are especially good
  when served with fish, chicken and pork and are also delicious added to
  cole slaw, creamy potato salad, pickles and chutneys. Use mustard seeds
  (especially the two hotter varieties) with discretion to begin with,
  increasing the amount as you become more familiar with the flavors.
  
  It is the yellow seed which, when processed with black seeds, wheat flour
  and turmeric, forms the basis of English mustard. Dry mustard can be used
  as it is in cooking, or it may be mixed to a paste with a little cord or
  warm water. (For a nice, rich mixture, why not try mixing it with a little
  cream or milk?) Once mixed it should be left at least 10 minutes to allow
  time for the flavors to develop. It is only when the powder is mixed with a
  liquid that the essential oils are released, giving mustard its pungency
  and sensation of heat. Remember that made mustard loses its pungency after
  a few hours. Jars of prepared mustard, once opened, need using within a few
  weeks as the flavor and color will deteriorate.
  
  The variety of ready-prepared mustards come in a bewildering number of
  mouthwatering flavors, according to the manufacturer. These can be made
  from milled mustard flour, or from coarsely crushed seed (the proportions
  of which vary tremendously, depending on the type). Some are mixed with
  vinegar, others with grape juice or wine (and sometimes beer), and often
  contain various spices, herbs and seasonings, such as honey and
  horseradish. German mustard, which is mild and sweet-flavored, is a mixture
  of brown and white mustard flour moistened with vinegar and flavored with
  various spices. The mild-flavored American mustard (popular with children)
  generally uses only yellow mustard seeds with the addition of sugar,
  vinegar and salt. Dijon-style mustard, nade from milled, husked black
  seeds, is flavored with wine and spices. The pungent and spicy grainy types
  of mustard are a mixture of whole, crushed black and yellow seeds with
  additional flavorings added for individuality.
  
  Mustards of all types can be used to great effect, not only as a condiment,
  but also as a culinary ingredient. They add bite and piquancy to all types
  of savory dishes from scrambled eggs, sauces and dressings to deviled
  mixtures, barbecued food, soups, casseroles, pastry, scones and cheesy
  biscuits.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: A to Z of Spices (Part 1)
 Categories: _ ideas
      Yield: 1 servings
 
           No Ingredients                 
 
  ALLSPICE: These small dark, reddish-brown berries are so called because
  their aroma and flavor resemble a combination of cinnamon, cloves and
  nutmeg. Use berries whole in marinades; for boiling and pot roasting meats
  and poultry; in fish dishes, pickles and chutneys. Also available ground
  and excellent for flavoring soups, sauces and desserts.
  
  ANISE: Commonly called asniseed, these small, brown oval seeds have the
  sweet, pungent flavor of licorice. Also available ground. Use seeds in
  stews and vegetable dishes, or sprinkle over loaves and rolls before
  baking. Try ground anise for flavoring fish dishes and pastries for fruit
  pies.
  
  CARAWAY: Small brown, crescent-shaped seeds with a strong liquorice flavor
  and especially delicious as a flavoring in braised cabbage and sauerkraut
  recipes, breads (particularly rye), cakes and cheeses.
  
  CARDAMOM: Small, triangular-shaped pods containing numerous small black
  seeds which have a warm, highly aeromatic flavor. You can buy green or
  black cardamoms although the smaller green type is more widely available.
  
  CAYENNE: Orangey-red in color, this ground pepper is extremely hot and
  pungent. Not to be confused with paprika which, although related, is mild
  flavored.
  
  CHILI POWDER: Made from dried red chilies. This red powder varies in flavor
  and hotness, from mild to hot. A less fiery type is found in chili
  seasoning.
  
  CINNAMON & CASSIA: Shavings of bark from the cinnamon tree are processed
  and curled to form cinnamon sticks. Also available in ground form. Spicy,
  fragrant and sweet, it is used widely in savory and sweet dishes. Cassia
  (from the dried bark of the cassia tree) is similar to cinnamon, but less
  delicate in flavor with a slight pungent 'bite'.
  
  CLOVES: These dried, unopened flower buds give a warm aroma and pungency to
  foods, but should be used with care as the flavor can become overpowering.
  Available in ground form. Cloves are added to soups, sauces, mulled drinks,
  stewed fruits and apple pies.
  
  CORIANDER: Available in seed and ground form. These tiny, pale brown seeds
  have a mild, spicy flavor with a slight orange peel fragrance. An essential
  spice in curry dishes, but also extremely good in many cake and cookie
  recipes.
  
  CUMIN: Sold in seed or ground. Cumin has a warm, pungent aromatic flavor
  and is used extensively in flavor curries and many Middle Eastern and
  Mexican dishes. Popular in Germany for flavoring sauerkraut and pork
  dishes. Use ground or whole in meat dishes and stuffed vegetables.
  
  All spices should be stored in small airtight jars in a cool, dark place,
  as heat, moisture and sunlight reduce their flavor.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: A to Z of Spices (Part 2)
 Categories: _ ideas
      Yield: 1 servings
 
           No Ingredients                 
 
  FENUGREEK: These small, yellow-brown seeds have a slight bitter flavor
  which, when added in small quantities, is very good in curries, chutneys
  and pickles, soups, fish and shellfish dishes.
  
  GINGER: Available in many forms. Invaluable for adding to many savory and
  sweet dishes and for baking gingerbread and brandy snaps. Fresh ginger root
  looks like a knobby stem. It should be peeled and finely chopped or sliced
  before use. Dreid ginger root is very hard and light beige in color. To
  release flavor, "bruise" with a spoon or soak in hot water before using.
  This dried type is more often used in pickling, jam making and preserving.
  Also available in ground form, preserved stem ginger and crystallized
  ginger.
  
  MACE & NUTMEG: Both are found on the same plant. The nutmeg is the inner
  kernel of the fruit. When ripe, the fruit splits open to reveal bright red
  arils which lie around the shell of the nutmeg - and once dried are known
  as mace blades. The flavor of both spices is very similar - warm, sweet and
  aromatic, although nutmeg is more delicate than mace. Both spices are also
  sold ground. Use with vegetables; sprinkled over egg dishes, milk puddings
  and custards; eggnogs and mulled drinks; or use as a flavoring in desserts.
  
  PAPRIKA: Comes from a variety of pepper (capsicum) and although similar in
  color to cayenne, this bright red powder has a mild flavor.
  
  PEPPER: White pepper comes from ripened berries with the outer husks
  removed. Black pepper comes from unripened berries dried until dark
  greenish-black in color. Black pepper is more subtle than white. Use white
  or black peppercorns in marinades and pickling, or freshly ground as a
  seasoning. Both are available ground. Green peppercorns are also unripe
  berries with a mild, light flavor. They are canned in brine or pickled, or
  freeze-dried in jars. They add a pleasant, light peppery flavor to sauces,
  pates and salad dressings. Drain those packed in liquid and use either
  whole or mash them lightly before using. Dry green peppercorns should be
  lightly crushed before using to help release flavor, unless otherwise
  stated in a recipe.
  
  POPPY SEEDS: These tiny, slate-blue seeds add a nutty flavor to both sweet
  and savory dishes. Sprinkle over desserts and breads.
  
  SAFFRON: This pice comes from the stigmas of a species of crocus. It has a
  distinctive flavor and gives a rich yellow coloring to dishes, however, it
  is also the most expensive spice to buy. Available in small packets or jars
  (either powdered or in strands - the strands being far superior in flavor).
  This spice is a must for an authentic paella or Cornish Saffron Cake. Also
  an extremely good flavoring for soups, fish and chicken dishes.
  
  SESAME SEEDS: High in protein and mineral oil content, sesame seeds have a
  crisp texture and sweet, nutty flavor which combines well in curries and
  with chicken, pork and fish dishes. Use also to sprinkle over breads,
  cookies and pastries before baking.
  
  STAR ANISE: This dried, star-shaped seed head has a pungent, aromatic
  smell, rather similar to fennel. Use very sparingly in stir-fry dishes.
  Also good with fish and poultry.
  
  TURMERIC: Closely related to ginger, it is an aromatic root which is dried
  and ground to produce a bright, orange-yellow powder. It has a rich, warm,
  distinctive smell, a delicate, aromatic flavor and helps give dishes an
  attractive yellow coloring. Use in curries, fish and shellfish dishes, rice
  pilafs and lentil mixtures. It is also a necessary ingredient in mustard
  pickles and piccalilli.
  
  All spices should be stored in small airtight jars in a cool, dark place,
  as heat, moisture and sunlight reduce their flavor.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Five Spice Powder
 Categories: Spices
      Yield: 1 servings
 
      5 ts Ground anise (aniseed)                   -cassia bark
      5 ts Star anise                          2 tb Whole cloves
      1    Cinnamon stick (5") in              7 ts Fennel seeds
 
  Using a blender, process all ingredients until finely ground. Store in an
  airtight jar up to 3 months.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Mixed Spice
 Categories: Spices
      Yield: 1 servings
 
      1    Cinnamon stick (3"), broken         1 tb Whole cloves
           -in small pieces                    2 ts Freshly grated nutmeg
  2 1/2 ts Allspice berries                    1 tb Ground ginger
 
  Using a coffee grinder or blender, process cinnamon, allspice berries and
  cloves until very finely ground. Add to freshly grated nutmeg and ginger
  and mix well. Store in a small, airtight jar up to 3 months.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pickling Spice
 Categories: Spices
      Yield: 1 servings
 
      2 tb Mace blades                              -into small pieces
      1 tb Allspice berries                   12    Black peppercorns
      1 tb Whole cloves                        1    Dried bay leaf, crumbled
      2    Cinnamon sticks (3"), broken   
 
  In a small bowl, mix all ingredients.Store in a small, airtight jar up to 2
  months.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Harissa
 Categories: Spices
      Yield: 1 servings
 
      1 oz Dried red chilies                   1 ts Coriander seeds
      1    Garlic clove, chopped                 pn Salt (several)
      1 ts Caraway seeds                            Olive oil
      1 ts Cumin seeds                    
 
  Soak chilies in hot water 1 hour. Drain well; pat dry. Grind to a smooth
  paste with garlic, spices and salt. Add enough olive oil to cover surface.
  Cover and store in a cool up to 2 months.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Marinated Spiced Olives
 Categories: Appetizers, Snacks
      Yield: 6 servings
 
    3/4 c  Pitted ripe olives                  2    Garlic cloves, crushed
    3/4 c  Pimiento-stuffed green              1 ts Mustard seeds
           -olives                             1 ts Black peppercorns
      3    Lemon slices                        3    Allspice berries
      3    Dried red chilies               1 3/4 c  Olive oil
 
  Add lemon slices, chilies, garlic, mustard seeds, peppercorns and allspice
  berries. Stir in olive oil and mix well. Spoon mixture into a large jar
  with a tight-fitting lid. Screw on lid tightly and turn jar over several
  times to ensure ingredients are well mixed.
  
  Let olives marinate at least 1 week before serving, turning jar several
  times a day. Store up to 6 months in a cool place.
  
  NOTE: Use a mixture of corn oil and olive oil for a more economical
  marinade. Add sprigs of dried herbs to marinade, if desired. To serve,
  garnish with lemon twists and a fresh parsley sprig, if desired.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cheesy Mushroom Canapes
 Categories: Appetizers, Snacks
      Yield: 4 servings
 
      2 tb Butter                                   Fresh ground pepper to taste
      4 oz Mushrooms, coarsely chopped         8    Slices French bread (3/4")
      4 ts All-purpose flour                   2 tb Chopped fresh parsley
      2 c  Shredded cheddar cheese                  Paprika
      1 ts Mustard powder                           Fresh parsley sprigs (opt)
      1 ts Worcestershire sauce           
 
  In a saucepan, melt butter. Add mushrooms and cook gently 2 minutes. Add
  flour and stir into mushroom mixture.
  
  Add cheese, mustard and Worcestershire sauce. Stir well and heat through
  gently 2 minutes or until mixture begins to melt. Remove from heat and
  season to taste with pepper.
  
  Preheat broiler. Toast bread on one side only. Spread cheese and mushroom
  mixture on untoasted sides. Broil in preheated broiler 3-4 minutes or until
  melted and bubbling. Cut slices in half and sprinkle liberally with parsley
  and paprika. Garnish with parsley sprigs, if desired, and serve hot.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Bombay Nut 'N' Raisin Mix
 Categories: Appetizers, Snacks
      Yield: 2 servings
 
    2/3 c  Thin pretzel sticks                 1 ts Worcestershire sauce
      3 tb Butter                              1 ts Curry powder
      1    Garlic clove, crushed             1/2 ts Hot chili powder
    1/3 c  Unblanched almonds                1/3 c  Seedless raisins
    1/3 c  Pine nuts                         1/4 ts Salt
    1/3 c  Unsalted cashews               
 
  Break pretzels into 1" sticks. Melt butter in a skillet.
  
  Add garlic in butter, then stir in almonds, pine nuts and cashews. Add
  Worcestershire sauce, curry powder and chili powder and mix well. Stir in
  pretzels and cook gently over medium heat 3-4 minutes, stirring frequently.
  
  Remove from heat. Add raisins and salt; mix well. Turn mixture into a
  serving dish and cool. Makes about 2 cups.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cocktail Kebabs
 Categories: Appetizers, Snacks
      Yield: 8 servings
 
      8 lg Shrimp, cooked                      1    Garlic clove, crushed
      2    Green onions, trimmed               2 tb Lemon juice
    1/2    Red bell pepper, seeded, cut        2 tb Olive oil
           -in thin strips and                 1 ts Sugar
           -decorative shapes                  1 ts Coarsely ground mustard
      8 sm Ripe or green olives              1/4 ts Creamed horseradish
 
  Remove heads and body shells from shrimp but leave on tail shells.
  
  Devein shrimp by removing black spinal cord. Cut each green onion in 4
  daisies. Put shrimp, green onions, bell pepper and olives in a bowl. Mix
  garlic, lemon juice, olive oil, sugar, mustard and horseradish.
  
  Pour over shrimp mixture, cover and marinate at least 2 hours, stirring
  occasionally. Remove ingredients from marinade and thread equally on 8
  wooden picks. Drain on paper towels.
  
  VARIATION: Add small slices avacado to shrimp mixture.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Filo Shrimp Puffs
 Categories: Appetizers, Snacks
      Yield: 10 servings
 
      1 tb Sesame oil                        1/4 ts Ground cumin
      2 tb Corn oil                            6 oz Medium-size peeled shrimp,
      1    Garlic clove, crushed                    -raw, thawed if frozen
      1    Onion, finely chopped               2 tb Creamed coconut, diced
      1    Piece ginger root (1"),             5    Filo pastry sheets
           -peeled, grated                   1/4 c  Butter or ghee, melted
    1/2 ts Turmeric                                 Fresh Italian parsley sprigs
    1/2 ts Chili powder                   
 
  Preheat oven to 350'F. (175'C.). Lightly grease a baking sheet. Heat sesame
  and corn oil in a saucepan. Add garlic, onion and ginger. Fry gently 5
  minutes, stirring occasionally.
  
  Add turmeric, chili powder and cumin. Fry gently 2 minutes. Add shrimp,
  cover and cook gently 5 minutes, stirring frequently. Remove from heat,
  stir in creamed coconut and cool.
  
  Work with 1-2 sheets of filo pastry at a time; cover remainder with a damp
  cloth. Cut sheet of pastry in half lengthwise and then fold each piece in
  half lengthwise to make 2 long narrow strips. Spoon a portion of shrimp
  mixture in 1 corner of each strip of pastry. Brush pastry all over with a
  small amount of melted butter or ghee.
  
  Fold pastry and filling over at right angles to make a triangle. Continue
  folding in this way along pastry strip to form a triangular parcel. Brush
  with melted butter or ghee and place on greased baking sheet. Repeat with
  remaining pastry and shrimp mixture.
  
  Bake in preheated oven 20 minutes. Brush with remaining melted butter or
  ghee and return to oven 5-10 minutes or until puffs are golden brown.
  Garnish with pastry sprigs, if desired, and serve warm.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Tangy Potted Cheese
 Categories: Appetizers, Snacks
      Yield: 6 servings
 
      4 oz Cheddar cheese                      1 ts Coarsely ground mustard
    1/4 c  Butter, softened                  1/4 ts Worcestershire sauce
      1 tb Port or sherry                    1/4 c  Walnuts, coarsely chopped
      4    Green onions, finely chopped             Crackers or melba toast
    1/2 ts Caraway seeds                            Fresh parsley sprigs (opt)
 
  Finely grate cheese into a bowl. Add butter and mix well.
  
  Stir in port, green onions, caraway seeds, mustard and Worcestershire
  sauce. Mix thoroughly until well combined.
  
  Spoon mixture into a serving dish. Cover with walnuts and press walnuts
  down lightly into mixture. Chill at least 2 hours. Serve with crisp
  crackers or Melba toast and garnish with parsley sprigs, if desired.
  
  VARIATION: Add 1 teaspoon chopped fresh herbs and a few pinches cayenne
  pepper to taste.
  
  NOTE: This spread will keep in a refrigerator for up to 5 days.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Piquant Popcorn
 Categories: Appetizers, Snacks
      Yield: 8 servings
 
      2 tb Corn oil                          1/4 c  Butter
      2    Garlic cloves, crushed              2 ts Hot chili sauce
      1    1/2" piece ginger root,             2 tb Chopped fresh parsley
           -peeled, chopped                         Salt to taste
      1 c  Popping corn                   
 
  Heat oil in a saucepan. Add 1 clove of crushed garlic, ginger and popping
  corn. Stir well.
  
  Cover and cook over medium-high heat 3-5 minutes, holding lid firmly and
  shaking pan frequently until popping stops. Turn popped corn onto a dish,
  discarding any unpopped corn kernels. Melt butter in pan. Stir in remaining
  clove of crushed garlic and chili sauce.
  
  Return corn to pan and toss well until evenly coated with mixture. Add
  parsley and salt and stir well. Turn into a serving dish. Serve warm or
  cold.
  
  VARIATION: Omit chili sauce and add 1 teaspoon dry mustard, 1 teaspoon
  paprika, 1/2 teaspoon ground coriander and 2 tablespoons chopped fresh
  chives to melted butter.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cheese Chili Bites
 Categories: Appetizers, Snacks
      Yield: 20 servings
 
      1 c  All-purpose flour                 1/2 c  Finely grated Cheddar cheese
    1/4 ts Salt                                1    Egg, beaten
    1/2 ts Dry mustard                         1 tb Cold water
    1/2 ts Hot chili powder                    1 tb Sesame seeds
      1 lg Pinch cayenne pepper                1 tb Poppy seeds
    1/4 c  Butter or margarine            
 
  Preheat oven to 400'F. (205'C.). Sift flour, salt and spices into a bowl.
  
  Cut in butter finely until mixture resembles breadcrumbs. Add grated cheese
  and mix well. Mix egg with cold water. Add 2 tablespoons of egg mixture to
  cheese mixture and mix to form a fairly stiff dough. Knead gently on a
  lightly floured surface. Roll out dough to a 12x6" rectangle. Trim edges.
  Cut in half lengthwise and transfer to a baking sheet.
  
  Breush each half with remaining egg mixture. Sprinkle 1 half with sesame
  seeds and the other half with poppy seeds. Cut each half in 10 triangles
  and separate slightly to prevent sticking. Bake in preheated oven 10-12
  minutes or until light golden and cooked through. Cool on a wire rack.
  Store in an airtight container up to 2 weeks.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chilied Red Bean Dip
 Categories: Appetizers, Dips
      Yield: 6 servings
 
      2 tb Corn oil                          1/2 c  Shredded Cheddar cheese
      1    Garlic clove, crushed                    Salt to taste
      1    Onion, finely chopped                    Thin slivers fresh red and
      1    Fresh green chili, seeded,               -green chilies
           -finely chopped                          Fresh parsley sprig (opt)
      1 ts Hot chili powder                         Tortilla chips
      1 cn Red kidney beans (15 oz)       
 
  Heat oil in a skillet. Add garlic, onion, green chili and chili powder and
  cook gently 4 minutes.
  
  Drain kidney beans, reserving juice. Reserve 3 tablespoons beans; process
  remainder in a blender or food processor to a puree. Add to onion mixture
  and stir in 2 tablespoons of reserved bean liquid; mix well.
  
  Stir in reserved beans and cheese. Cook gently about 2 minutes, stirring
  until cheese melts. Add salt and mix well. If mixture becomes too thick,
  add a little more reserved bean liquid. Spoon into a serving dish and
  garnish with chilies and parsley sprig, if desired. Serve warm with
  tortilla chips.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Spiced Melon Cocktail
 Categories: Appetizers, Cocktails
      Yield: 4 servings
 
      1    Ripe honeydew melon, cut in       1/2 ts Worcestershire sauce
           -half, seeded                       2 tb Tomato paste
  1 1/2 c  Whipping cream                      8 oz White crabmeat, flaked
  1 1/2 c  Mayonnaise                          8    Radicchio leaves (opt)
      2 ts Lemon juice                              Lemon and lime slices (opt)
      1 ts Paprika                                  Fresh mint leaves (opt)
    1/2 ts Hot pepper sauce               
 
  Scoop melon in balls.
  
  To make dressing, whip cream until soft peaks form. Mix in mayonnaise,
  lemon juice, paprika, hot pepper sauce, Worcestershire sauce and tomato
  paste.
  
  Stir crabmeat into dressing. Lightly mix in melon and toss ingredients
  gently until coated. Arrange shredded radi
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Vegetable Samosa
 Categories: Appetizers, Vegetables
      Yield: 12 servings
 
      8 oz Potatoes, cut in even-size        1/2 ts Salt
           -pieces                             2 ts Lemon juice
    3/4 c  Frozen green peas                   1 c  All-purpose flour
      2 tb Corn oil                            2 tb Butter
      1    Onion, finely chopped               2 tb Warm milk
    1/2 ts Cumin seeds                              Vegetable oil for deep
      1    Piece ginger root, peeled,               -frying
           -grated (1/2")                           Lime twists (opt)
    1/2 ts Turmeric                                 Fresh celery leaves (opt)
    1/2 ts Garam Masala                             Mango Chutney
 
  In a saucepan, boil potatoes in salted water 15-20 minutes or until tender.
  Drain well, return to saucepan and shake over low heat a few moments or
  until dry. Mash well. Cook peas in boiling salted water 4 minutes. Drain
  well.
  
  Heat oil in a skillet. Add onion, cumin seeds, ginger, turmeric, Garam
  Masala and salt. Cook gently 5 minutes. Add mashed potatoes and peas, then
  stir in lemon juice. Mix well, remove from heat and cool.
  
  Sift flour into a bowl. Cut in butter finely until mixture resembles bread
  crumbs. Add milk and mix to form a stiff dough. Divide in 6 equal pieces.
  
  Form each piece in a ball and roll each ball on a lightly floured surface
  to a 6" circle. Cut each circle in half. Divide filling equally among
  semicircles of pastry.
  
  Dampen edges of pastry, then fold over and seal to form triangles which
  enclose filling completely. Half fill a deep-fat fryer or saucepan with
  oil. Heat oil to 375'F. (190'C.) or until a 1/2" cube of day-old bread
  browns in 40 seconds. Fry samosa in hot oil, a few at a time, 3-4 minutes
  or until golden brown. Drain on paper towels. Garnish with lime twists and
  celery leaves, if desired, and serve hot with Mango Chutney.
  
  Makes 12 samosa.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Eggplant Tahini Pate
 Categories: Appetizers
      Yield: 6 servings
 
      1 lg Eggplant                                 Salt to taste
      1 lg Garlic clove                        2 ts Olive oil
      3    Shallots                                 Cayenne pepper
      1 ts Garam Masala                             Halved lemon slices (opt)
      3 tb Tahini (creamed sesame)                  Fresh parsley sprig (opt)
      1    Lemon peel, finely grated                Pita bread, cut in strips
      3 tb Lemon juice                    
 
  Preheat oven to 350'F. (175'C.). Prick eggplant several times with a fork.
  
  Bake eggplant in preheated oven 30-40 minutes or until softened and skin
  has turned dark brown. Cool, trim ends and peel eggplant. Process flesh in
  a blender or food processor with garlic, shallots, Garam Masala, tahini,
  lemon peel and juice until smooth and evenly combined.
  
  Season with salt. Spoon mixture into a serving bowl, drizzle with olive oil
  and sprinkle with cayenne pepper. Garnish with lemon slices and parsley
  sprig, if desired, and serve with pita bread.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Onion & Mushroom Bhajis
 Categories: Appetizers
      Yield: 10 servings
 
      1    Onion                             1/4 ts Ground coriander
      2 oz Button mushrooms                  1/4 ts Salt
    1/4 c  Brown rice flour                  2/3 c  Plain yogurt
    1/4 c  All-purpose flour                        Vegetable oil for deep
    1/2 ts Turmeric                                 -frying
    1/2 ts Hot chili powder                         Fresh parsley sprig (opt)
    1/4 ts Ground cumin                   
 
  Peel, quarter and thinly slice onion.
  
  Coarsely chop mushrooms. In a bowl, combine flours, turmeric, chili powder,
  cumin, coriander and salt. Stir in onion, mushrooms and yogurt; mix well.
  
  Half fill a deep-fat fryer or saucepan with oil; heat to 375'F. (190'C.) or
  until a 1/2" cube of day-old bread browns in 40 seconds. Divide mixture in
  10 equal portions. Drop spoonfuls of mixture into hot oil and fry 3-4
  minutes or until golden brown and cooked through. Drain on paper towels.
  Garnish with parsley sprig, if desired, and serve warm.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Deviled Tomatoes
 Categories: Appetizers
      Yield: 4 servings
 
      4    Firm tomatoes                     1/2 ts Paprika
      2 tb Butter                            1/4 ts Dry mustard
      1 sm Garlic clove, crushed               1 tb Grated Parmesan cheese
    1/2 c  Fresh white bread crumbs                 Salt to taste
      1 tb Chopped fresh parsley                    Fresh parsley sprigs
    1/4 ts Cayenne pepper                 
 
  Preheat oven to 350'F. (175'C.). Grease a 9" square baking pan. Cut 1/3
  slice off top of each tomato.
  
  Reserve tops for 'lids'. Remove seeds from each tomato. Melt butter in a
  saucepan. Add garlic, bread crumbs and chopped parsley; mix well.
  
  Remove from heat. Add cayenne pepper, paprika, mustard, cheese and salt;
  mix well. Spoon into tomatoes and form in neat mounds, pressing gently in
  shape with fingertips. Put reserved 'lids' on top. Arrange tomatoes, cut
  sides up, in greased pan. Bake in preheated oven 15 minutes. Garnish with
  parsley sprigs and serve hot.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Oriental Ginger Shrimp
 Categories: Appetizers
      Yield: 4 servings
 
      8    Unshelled raw jumbo shrimp,              -grated (1")
           -thawed if frozen                   1    Garlic clove, crushed
    1/2 c  All-purpose flour                   1 ts Chili sauce
    1/4 ts Salt                                1    Egg white
      1 ts Corn oil                                 Vegetable oil
    1/4 c  Water                               1    Green onion daisy
      1    Piece ginger root, peeled,               Red bell pepper strips
 
  Shell shrimp, leaving tail shells on. Make a small incision along spines.
  Remove black spinal cord from shrimp.
  
  In a bowl, combine flour, salt, corn oil and water. Stir in ginger, garlic
  and chili sauce and beat well. Stiffly whisk egg white, then gently fold
  into batter until evenly combined.
  
  Half fill a deep-fat fryer or saucepan with oil; heat to 375'F. (190'C.) or
  until a 1/2" cube of day-old bread browns in 40 seconds. Hold each shrimp
  by its tail and dip into batter, then lower into hot oil. Fry 3 minutes or
  until golden. Drain on paper towels. Garnish with green onion daisy and
  bell pepper strips and serve hot.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Dhal
 Categories: Appetizers
      Yield: 6 servings
 
  1 1/4 c  Brown lentils                       1 ts Garam Masala
  3 3/4 c  Water                             1/2 ts Ground ginger
      1 ts Turmeric                            1 ts Coriander
      1    Garlic clove, crushed             1/2 ts Cayenne pepper
      2 tb Ghee                                     Fresh cilantro sprigs (opt)
      1 lg Onion, chopped                 
 
  Wash lentils in cold water.
  
  In a saucepan, combine lentils, water, turmeric and garlic. Cover and
  simmer 30 minutes or until lentils are tender. Uncover and cook 2-3 minutes
  to reduce excess liquid.
  
  Heat ghee in a saucepan. Add onion and fry gently 5 minutes. Add Garam
  Masala, ginger, coriander and cayenne pepper; cook gently 1 minute. Add
  mixture to lentils and stir well. Garnish with cilantro, if desired.
  
  NOTE: For a less fiery flavor, reduce cayenne pepper.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Fried Deviled Camembert
 Categories: Appetizers
      Yield: 4 servings
 
      4    Pieces fairly firm Camembert      1/4 c  Dry bread crumbs
           -cheese (1.5 oz)                  1/2 ts Hot chili powder
      2 ts All-purpose flour                   4 pn Cayenne pepper
    1/2 ts Dry mustard                              Vegetable oil for frying
    1/2 ts Dried mixed herbs                        Fresh sage sprigs (opt)
           Fresh ground pepper to taste             Fresh rosemary sprigs (opt)
      1    Egg, beaten                              Fresh thyme sprigs (opt)
 
  Wrap and freeze cheese 1 hour.
  
  On a plate, combine flour, mustard, herbs and pepper. Dredge each piece of
  cheese thoroughly with mixture, then dip into egg. In small bowl, mix bread
  crumbs with chili powder and cayenne pepper. Coat dipped cheese portions in
  mixture, pressing on firmly with palms of hands.
  
  Half fill a deep-fat fryer or saucepan with oil. Heat to 375'F. (190'C.) or
  until a 1/2" cube of day-old bread browns in 40 seconds. Fry cheese about
  30 seconds or until golden brown. Drain on paper towels. Garnish with sage,
  rosemary and thyme sprigs, if desired, and serve at once.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Egg Mayonnaise Indienne
 Categories: Appetizers
      Yield: 4 servings
 
      4    Hard-boiled eggs                    3 tb Half and half
      1 cn Tuna, drained, flaked               2 ts Tomato paste
           -(3.5 oz)                       1 1/2 ts Curry Powder
    1/2 c  Mayonnaise                               Paprika
           Salt to taste                            Fresh Italian parsley
           Fresh ground pepper to taste             -sprigs (opt)
      4    Cocktail gherkins, chopped     
 
  Cut eggs in half lengthwise and carefully remove yolks.
  
  Put yolks into a bowl. Mix in tuna, 2 tablespoons of mayonnaise, salt,
  pepper and gherkins. Divide mixture evenly between egg white halves and
  fill hollows. Smooth tops to form neat mounds.
  
  In a bowl, mix remaining mayonnaise, half and half, tomato paste and Curry
  Powder; season with salt. Mix until smooth. Spoon mixture over prepared
  eggs to coat completely. Garnish with paprika and parsley sprigs, if
  desired. Serve chilled.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Deviled Smelt
 Categories: Appetizers
      Yield: 4 servings
 
     12 oz Smelt, thawed if frozen             1    Finely grated lemon peel
    1/4 c  All-purpose flour                        Vegetable oil for frying
    1/4 ts Salt                                2 tb Chopped fresh parsley
      1 ts Dry mustard                              Lemon wedges
    1/4 ts Cayenne pepper                           Lemon peel strips (opt)
    1/2 ts Paprika                                  Fresh dill sprig (opt)
 
  Rinse smelt under cold running water. Pat dry on paper towels.
  
  In a plastic bag, combine flour, salt, mustard, cayenne pepper, paprika and
  lemon peel. Add smelt and shake well until fish are evenly coated. Half
  fill a deep-fat fryer or saucepan with oil; heat to 375'F. (190'C.) or
  until a 1/2" cube of day-old bread browns in 40 seconds.
  
  Place 1/2 of smelt in a frying basket. Lower basket gradually into hot oil
  and fry 1 minute, shaking basket frequently. Drain on paper towels. Reheat
  oil to 375'F. (190'C.). Repeat with remaining smelt. Place all of smelt
  into basket and fry 1-2 minutes more or until lightly golden and crisp.
  Drain on paper towels. Turn into a warm serving dish, sprinkle with chopped
  parsley and serve hot with lemon wedges. Garnish with lemon peel strips and
  dill sprigs, if desired.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Sesame Shrimp Toasts
 Categories: Appetizers
      Yield: 4 servings
 
      6 oz Cooked peeled medium-size                Salt to taste
           -shrimp, thawed if frozen                Fresh ground pepper to taste
      1    Piece ginger root, peeled,          4    Thin slices white bread,
           -grated (3/4")                           -crusts removed
      1    Garlic clove, crushed               3 tb Sesame seeds
      2 ts Cornstarch                               Vegetable oil for shallow
      1    Egg white                                -frying
      3 pn Five Spice Powder                        Green onion daisies
 
  Drain shrimp well on paper towels.
  
  Mince shrimp finely. In a bowl, mix shrimp with ginger, garlic and
  cornstarch. Lightly whisk egg white with a fork (just enough to make
  frothy) and add to shrimp. Stir in Five Spice Powder, salt and pepper; mix
  well.
  
  Press shrimp mixture evenly and firmly onto slices of bread. Sprinkle with
  sesame seeds and press on firmly. Heat 3/4" oil in a large skillet. Lower
  slices of bread, shrimp-side down, into hot oil and fry 2-3 minutes or
  until golden brown. Keep slices immersed in oil. Drain on paper towels. Cut
  into fingers and garnish with green onion daisies.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Beef Satay
 Categories: Appetizers
      Yield: 4 servings
 
      3 tb Corn oil                            2 ts Dark soy sauce
      1 sm Onion, finely chopped               1 ts Lemon juice
      1    Garlic clove, crushed                    Salt to taste
    1/2 ts Hot chili powder                         Fresh ground pepper to taste
  1 1/2 ts Curry Powder                        1 lb Boneless sirloin steak
  1 1/4 c  Water                                    Lemon pieces (opt)
    2/3 c  Crunchy peanut butter                    Fresh cilantro sprigs (opt)
      1 ts Light brown sugar              
 
  To make peanut sauce, heat 2 tablespoons of oil in a saucepan. Add onion
  and garlic and fry gently until golden.
  
  Stir in chili powder, Curry Powder, water, peanut butter and brown sugar.
  Bring to a boil; simmer gently until thickened. Stir in soy sauce and lemon
  juice, then salt and pepper. Turn mixture into a serving dish.
  
  Preheat broiler. Grease a broiler pan. Trim and cut meat in 1/2" cubes.
  Thread (not too tightly) onto 8 bamboo skewers, leaving a space at each end
  for holding. Cover ends with small pieces of foil to prevent burning. Place
  skewers in greased broiler pan. Brush with remaining 1 tablespoon oil. Cook
  under preheated broiler 10-15 minutes until golden and cooked through. Turn
  and brush frequently with oil during cooking. Garnish with lemon pieces and
  cilantro sprigs, if desired, and serve hot with peanut sauce.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Piquant Salmon Rolls
 Categories: Appetizers
      Yield: 4 servings
 
      4 oz Cream cheese                        8    Thin slices whole-wheat
    1/4 c  Walnuts, chopped                         -bread
      1 tb Chopped fresh chives                     Butter
      1    Stalk celery, chopped               8    Thin slices cucumber
      3 ts Lemon juice                              Fresh ground pepper
      3 pn Cayenne pepper                           Fresh dill sprigs (opt)
    1/4 ts Ground coriander                         Chives (opt)
      8    Thin slices smoked salmon      
 
  In a bowl, soften cream cheese and stir in walnuts, chives and celery.
  
  Add 2 teaspoons of lemon juice and spices and mix well. Spread cream cheese
  mixture on each slice of salmon and season with pepper. Roll up to form
  neat rolls.
  
  Toast slices of bread and cut 8 (2.5") rounds, using a biscuit cutter.
  Spread thinly with butter. Place a cucumber slice on each bread round and
  place a salmon roll on top of each cucumber. Drizzle with remaining lemon
  juice and garnish with dill sprigs and chives, if desired.
  
  NOTE: Salmon rolls can be prepared several hours in advance and
  refrigerated. Toast bases, however, and better freshly made. Once
  assembled, serve within 30 minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Prawns and Spinach Salad
 Categories: Salads, Seafood
      Yield: 4 servings
 
      1 lb Jumbo prawns                        1 ts Soy sauce
    1/4 c  Dry sherry                          1 ts Finely shredded orange peel
    1/4 c  Rice vinegar                        3 sm Oranges (about 1 lb total)
      2 tb Sesame oil                      3 1/2    Quarts bite-sized pieces sps
      1 tb Minced fresh ginger                 1 lg Bell pepper, cut into thin
      2 ts Sugar                                    - slivers
 
  Peel shrimp and devein.  To butterfly, cut down back of each prawn almost
  but not completely through; rinse and pat dry.  Mix sherry, vinegar, oil,
  ginger, sugar, soy sauce and peel.  Combine 2 tablespoons of mixture with
  shrimp; cover and chill at least 30 minutes or up to 1 hour.  Reserve
  remaining mixture.  Cut and peel membranes off oranges.  Thinly slice fruit
  crosswise, then cut slices in hal crosswise.  In a large bowl, combine
  oranges, spinach and bell pepper.  Cover and chill up to 1 hour. Spread
  shrimp out flat or grill over solid bed of hot coals (you can hold your
  hand at gril level only 2 to 3 seconds); cook, turning once, until opaque
  in thickest part (cut to test),about 3 minutes total.  Add shrimp and
  reserved dressing to spinach mixture, mix lightly.  Place equal portions on
  4 dinner plates.
  
  Serves 4
  
  Per Serving: 247 calories, Protein 24 g, Carbohydrates 19 g, Cholesterol
  159 mg, sodium 283 meg.
  
  SOURCE: Safeway's nutritional awareness program; shared by Cate Vanicek
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Grandma Vanicek's Czechoslovakian Potato Dumplings
 Categories: Vegetables, Ethnic
      Yield: 1 servings
 
      6 md Potatoes                        1 1/2 ts Salt
      1    Egg yolk                          1/2    All-purpose flour
 
  These are *not* fluffy dumplings as in chicken and dumplings.  They are a
  "sturdy" potato dumpling served as a side dish to meat, and usually with a
  sweet sauerkraut/carraway/honey dish as the vegetable.
  
                  *                       *                       *
  
  Boil peeled potatoes in small quantity of water.  Drain potatoes
  thoroughly.  Rice potatoes through hand held masher/ricer.  Let potatoes
  cool.  On floured board, gradually add flour working mixture into dough
  with hands.  Shape potato mixture into a long roll and cut into 10 slices.
  Drop dumplings into boiling water and boil gently about 5 minutes.
  
  Drain dumplings on paper towel.  The dumplings are fully cooked after the
  boiling process, but traditionally, Czechoslovakians then melt butter in a
  heavy frying pan, and fry the dumplings until they are lightly browned on
  all sides.
  
  SOURCE: Grandma Vanicek's Czechoslovakian recipes; shared by Cate Vanicek
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Bon Appetit's Strawberry Bread
 Categories: Cakes, Breads
      Yield: 1 servings
 
      1    10-oz. package frozen           1 1/2 c  All-purpose flour
           - strawberries, in syrup,           1 c  Sugar
           - thawed, undrained                 1 ts Cinnamon
      2    Eggs                              1/2 ts Baking soda
    3/4 c  Oil                            
 
  Preheat oven to 325-degrees F.
  
  Puree strawberries in blender or processor.  Combine eggs and oil in small
  bowl and wisk thoroughly.  Sift remaining ingredients into large bowl. Make
  well in center.  Pour in eggs and puree and blend well using wooden spoon.
  Pour into 9x5-inch loaf pan.  Bake until tester inserted in center comes
  out clean.  About 1 hour and 10 minues.  Cool.
  
  SOURCE: Bon Appetit magazine; shared by Cate Vanicek
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Candy: M&M Christmas Ornaments
 Categories: Candies, Desserts, Holidays
      Yield: 1 servings
 
-------------------------------TREE ORNAMENTS-------------------------------
           Plastic wrap                             Pipe Cleaner
           Pkg.'s M&M's                             Ribbon

------------------------------CHRISTMAS WREATH------------------------------
           Same ingredients as ornament             - hanger
           - but also a wire coat         
 
  TREE ORNAMENTS: Cut plastic wrap into 6-inch squares.  Gather corners and
  twist tightly.  Secure with pipe cleaner.  Cluster individual balls into
  one large one, connecting each ball with the adjoining pipe cleaner.  Tie
  "curling" ribbon around the cluster to form a loop at the tops.  Tie two
  10-inch strands of ribbon at the bottom and curl.  Hang on the tree with
  the loop ends.
  
  M&M CANDY WREATH: Make cluster balls the same way as the candy tree
  ornament clusters, using plain or peanut M&M's.  Form a circle from a wire
  coat hanger, the hook forms the hanging loop.  Attach cluster balls to the
  hanger with pipe cleaners.  Tie a large bow at the top of the wreatn.
  
  Shared by Cate Vanicek
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Italian: Olive Garden Shrimp Cristoforo
 Categories: Main dish, Italian, Pasta, Cheese/eggs
      Yield: 4 servings
 
--------------------------------BASIL BUTTER--------------------------------
      2 oz Fresh basil leaves (about         1/4 ts Salt
           - 2 bunches                       1/8 ts Black pepper
     10 oz Butter, softened                    3 tb Grated parmesan cheese plus
           - (2-1/2 cubes)                          - additonal for garnish
      1 ts Minced garlic                       1 tb Grated romano cheese

--------------------------------REST OF DISH--------------------------------
      1 lb Fresh Linguine or angel             1 lb Medium shrimp, shelled
           - hair pasta                   
 
  Remove any large stems from basil and wash leaves.  Shake off excess water
  and dry with paper towel.
  
  Place in food processor; ith blade attachment process until finely chopped.
  Process in two batches if necessary to get a uniformly chopped basil.
  Remove from processor and reserve.
  
  Place butter in small mixer bowl.  Using an electric mixer, whip butter
  until pliable.  Add garlic, salt, pepper, parmesan and romano cheeses, and
  basil; mix unitol well incorporated.  Basil butter can be used immediately
  or stored covered in refrigerator for 3 to 4 days.
  
  Cook pasta according to directions, drain well and keep warm.  Melt basil
  butter in large skillet over medium heat.  Add shrimp and saute' just until
  done, about 2 to 3 minutes.  Serve over hot cooked pasta.  Pass freshly
  grated parmesan cheese.
  
  Makes 4 to 6 servings.
  
  SOURCE: General Mills' Olive Garden Restaurant Chain.
  
  Shared by Cate Vanicek
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Dessert: Cherry Oat Dessert Squares
 Categories: Nuts, Desserts
      Yield: 16 servings
 
    1/3 c  Sugar                             3/4    All-pourpose flour
      1 c  Chopped walnuts or pecans         1/2 ts Cinnamon
      1 c  Quick oats                          1 cn Wilderness cherry or light
    1/2 c  (1 stick) margarine, soft.               - cherry pie filling-21-oz.
 
  Preheat oven to 400-degrees.
  
  In large mixing bowl mix sugar, nuts, oats, margarine and flour until
  crumbly.  Reserve 1-1/2 cups.  Press remainder into bottom of 9-inch square
  baking dish.  Stir cinnamon into cherry filling.  Spread over crust.
  sprinkle reserved crumbs over top, pressing lightly.  Bake for 20 to 25
  minutes or until lightly browned.  Cool.  Cut into squares.
  
  SOURCE: Wilderness Pie Filling; shared by Cate Vanicek
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Ravioli with Broccoli Sauce
 Categories: Pasta, Italian
      Yield: 4 servings
 
    1/4 c  Olive Oil                           1 c  Heavy Cream
      4    Garlic Cloves; chopped          1 1/2 lb Broccoli
           Salt and Pepper to taste          3/4 c  Grated Parmesan Cheese *
    1/4 c  Dried Red Pepper Flakes            15 oz Frozen Ricotta Ravioli
 
   * Substitute Romano Cheese if desired Heat oil in medium saucepan. Add
  garlic, salt, pepper and red pepper. Saute until garlic is lightly browned,
  5-7 mins. Add cream; cook 20 min. to thicken, stirring occasionally.
  Meanwhile, cut broccoli into 1-1/2" flowerettes. Place in separate pan,
  cover with water and cook until tender, drain and set aside. Add cheese to
  sauce mixture, stir to blend. Prepare broccoli as directed, drain. Add
  broccoli to sauce and pour over ravioli.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Broccoli and Noodles Parmesan
 Categories: Pasta, Italian, Vegetables
      Yield: 8 servings
 
  1 1/2 lb Broccoli                          1/2 ts Dried Basil Leaf; crushed
      2 tb Butter or Margarine                 1 c  Monterey Jack Cheese **
    1/2 c  Chopped Onion                     1/2 c  Parmesan Cheese; grated
      1 md Clove Garlic; minced                1 c  Sour Cream
      1 cn Campbell's Soup *                   5 c  Cooked Wide Egg Noodles ***
 
  * 10-3/4 Condensed Cream of Mushroom ** Shredded *** 5 cups BEFORE cooking
  Cut broccoli into bite-size pieces. In covered 4-qt saucepan over medium
  heat, in 1" boiling water, cook broccoli 6 mins or until tender. Drain in
  colander. In same saucepan over medium heat, in hot butter, cook onion and
  garlic until onion is tender, stirring occasionally. Stir in soup and
  basil; mix well. Add cheeses, stirring until melted. Stir in sour cream,
  broccoli and cooked noodles. Pour into 2-qt casserole. Cover; bake at 350F
  for 30 mins or until bubbly.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Spaghetti Florentine
 Categories: Pasta, Italian
      Yield: 6 servings
 
           (15oz) Jar spaghetti sauce      1 1/2 c  Cottage cheese
      4 oz Spaghetti **                        1 pk (6oz) Mozzarella cheese slic
      1 pk Frozen chopped spinach *          1/3 c  Grated parmesan cheese
 
  * 10oz, thawed and drained ** Cooked and drained Combine sauce and
  spaghetti, toss lightly. Combine cottage cheese and 1/4 c parmesan cheese,
  mix well. Place half the spaghetti mixture in a 10"x6" baking dish; cover
  with spinach, cottage cheese and half the mozzarella cheese. Top with
  remaining spaghetti mixture. Cut remaining mozzarella cheese into 1/2"
  strips; arrange on top of spaghetti mixture to form a lattice design.
  Sprinkle with remaining parmesan cheese. Bake at 350 for 30 mins.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: SPICY SCAMPI
 Categories: Seafood
      Yield: 2 servings
 
      3 tb Olive oil                           2 tb Lemon juice
     12    Jumbo shrimp                        2 tb White wine
           - peeled and deveined               1 ts Salt
      2 tb Minced garlic                       3 tb Unsalted butter
      1 tb Red pepper flakes                   2 tb Chopped parsley
           -more to taste                 
 
  HEAT THE OIL IN A MEDIUM SKILLET over medium heat and add the shrimps. Cook
  about 4 minutes. Add the garlic, pepper flakes, lemon juice, wine and salt.
  Cover and cook 3 minutes. Uncover and beat in the butter. Remove from heat
  and mix in the parsley.
  
  MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: STUFFED CABBAGE
 Categories: Main dish
      Yield: 6 servings
 
     12 lg Cabbage leaves                      1 lb Ground meat
    1/2 c  Dry bread crumbs                         -(beef, veal, pork
    1/2 c  Milk or chicken broth                    - or a combination)
      1    Onion; finely minced                     Salt and pepper; as desired
      1 tb Butter or lard                      1 c  Canned tomatoes; chopped
      1 tb Thyme                               1 c  Sour cream
      1    Egg                                 1 ts Flour
 
  TO SEPARATE THE CABBAGE leaves, bring a pot of salted water to a boil and
  plunge in a whole head of cabbage. As soon as the water returns to the
  boil, drain the cabbage. Carefully remove the outer leaves. Combine the
  bread crumbs and milk in a large work bowl and set aside. Cook the onion in
  the butter until soft and add it to the bread crumbs. Add the thyme, egg,
  ground meat, salt and pepper and mix well. Place a cabbage leaf on a work
  surface and place a heaping tablespoon or 2 of stuffing in the center. Roll
  up the cabbage to enclose the stuffing. Pack the stuffed leaves into a
  lidded casserole. Place in preheated 350F oven and bake for 1 hour.
  
  Meanwhile, mix the tomatoes, flour and sour cream together. Pour this over
  the cabbage, replace the cover and cook another 15 minutes.
  
  MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: STUFFED PRAWNS
 Categories: Seafood
      Yield: 2 servings
 
      8    Giant prawns                        1 tb Chopped parsley
      1 tb Olive oil                         1/4 lb Smoked salmon
      2 tb Minced onions                       2    Egg whites
      1 tb Minced garlic                     1/3 c  Dry white wine
    1/4 c  Bread crumbs                        3 tb Unsalted butter
 
  PEEL THE PRAWNS. Using a small knife, make a deep slit down the back.
  Remove and discard the vein and set 6 prawns aside in the refrigerator.
  Heat the olive oil in a small skillet over medium heat, add the onion and
  garlic and cook, stirring, 2 minutes. Remove from heat and scrape into a
  food processor. Add the bread crumbs, parsley, smoked salmon, 2 leftover
  prawns and egg white to the blender and blend until smooth. Scrape the
  mixture into a small bowl. Remove the prawns from the refrigerator and lay
  them flat on a work surface. Spoon some stuffing into each prawn and
  lightly press the sides together around the stuffing. Preheat a broiler.
  Arrange stuffed prawns in a small ovenproof dish, pour in the wine and
  place under the broiler for about 4 minutes or until prawns and stuffing
  are completely opaque in color. Remove from the broiler and transfer the
  prawns to a serving plate. Stir the butter into remaining liquid in the
  broiling pan and pour over the prawns. Serve immediately.
  
  MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: SUN-DRIED TOMATO-NOODLE PUDDING
 Categories: Side dish, Cheese/eggs, Pasta
      Yield: 8 servings
 
 
  >>> Continued to next message
  
   * SLMR 2.1a * Puns are bad, but poetry is verse.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: SUNDRIED TOMATO SAUCE
 Categories: Sauces
      Yield: 4 servings
 
    3/4 c  Chopped tomatoes                    1 ts Minced garlic
           - (peeled and seeded)             1/2 c  Dry white wine
      2 oz Dried tomatoes                      3 tb Olive oil
           - roughly chopped                   6 tb Unsalted butter
 
  Dried tomatoes can be stored in an airtight container for a very long time
  and should be plumped in a little warm water before using.
  
  IN A SMALL SAUCEPAN over medium heat, combine chopped tomatoes, sun dried
  tomatoes, garlic, wine and olive oil. Cook, uncovered, for 5 minutes or
  until wine evaporates and mixture begins to thicken slightly. Remove from
  heat and whisk in butter. Transfer to a blender and blend until chunky
  smooth.
  
  Makes 1 Cup, Serves 4
  
  MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: SWEET PEA GUACAMOLE
 Categories: Appetizers, Dips
      Yield: 6 servings
 
      2 tb Virgin olive oil                    2    -Serrano peppers, seeded
      2 tb Fresh lime juice                    1 lb Frozen peas; defrosted
    1/4 bn Cilantro                          1/4 ts Ground cumin
           - trimmed of long stems           3/4 ts Salt
      1    Jalapeno pepper; seeded, -OR      1/4 md Red onion; finely diced
 
  COMBINE OIL, LIME JUICE, cilantro and pepper in a blender or food processor
  and blend until cilantro and peppers are roughly pureed. Add peas, cumin
  and salt and blend until smooth. There will still be some lumps, but this
  adds to the textural interest of the guacamole. Scrape into a mixing bowl
  and add the diced red onion.
  
  MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: SWEET POTATO PANCAKES
 Categories: Side dish, Vegetables
      Yield: 6 servings
 
      2 tb Unsalted butter; melted           1/3 c  All-purpose flour
    1/2 c  Cooked sweet potatoes             1/2 ts Baking powder
           - peeled and chopped              1/4 c  Milk (or more)
           - or roughly mashed                      Sour cream
      1    Egg                            
 
  PLACE SWEET POTATOES in a mixing bowl, add egg and mix well. Stir in the
  flour and add the baking powder. Add up to 1/3 cup of milk, stirring. Stir
  in 1 tablespoon butter. The mixture should have the consistency of thick,
  lumpy sauce and be able to coat a wooden spoon. Place a non-stick or heavy
  iron skillet over medium heat on top of the stove and add 1/2 teaspoon
  butter. Spoon 3 tablespoons of batter per pancake into the skillet and cook
  until bubbles rise to the surface of the pancakes and break, about 1 to 2
  minutes. Using a spatula, flip the pancakes and cook another 2 minutes.
  Remove pancakes from the skillet and keep warm on a covered plate in the
  oven. Repeat the procedure until all the pancakes are cooked. After the
  first batch is cooked, add as little butter as possible without allowing
  the pancakes to stick to the bottom of the pan. Serve with sour cream.
  
  Makes 12 small pancakes.
  
  MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: TARTE ALSACIENNE
 Categories: Desserts, Pies
      Yield: 10 servings
 
---------------------------CREAM CHEESE PIE DOUGH---------------------------
    1/2 lb Butter                              2 ts Vanilla
    1/2 lb Cream cheese                        2 c  Flour

----------------------------------FILLING----------------------------------
  1 1/2 c  Half and half                     1/2 c  Sugar
      2    Eggs                                1 ts Vanilla extract
      3 c  Thinly sliced, green apples       1/4 ts Mace
           - (peeled)                     
 
  CREAM BUTTER, CREAM CHEESE and vanilla together in a mixer or processor.
  Reduce speed to low and add the flour. Mix until incorporated. Remove the
  dough from the mixer, form into 3 balls and wrap in plastic wrap. Chill for
  1 hour before using. Uncooked dough can be frozen for up to 2 months.
  Freeze uncooked balls of dough or freeze dough in pie tins.
  
  FILLING: Place a ball of chilled dough on a piece of lightly floured wax
  paper and pound with a rolling pin to flatten and soften. Roll the dough
  into an 11-inch circle, lift it with the wax paper and invert onto a 9-inch
  glass pie dish. Press firmly into the dish and gently remove and discard
  wax paper. Place in refrigerator to chill. Preheat oven to 400F. Arrange
  apples in the pie crust. In a bowl, beat together eggs, half-and-half,
  sugar, vanilla and mace. Pour the mixture over the apples. Place the pie in
  the oven and bake until the mixture is set, about 30 minutes. The dough
  recipe makes about 3 10-inch pies.
  
  MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: TOMATO, BREAD AND PASTINA STEW
 Categories: Soups, Vegetarian, Main dish, Pasta
      Yield: 4 servings
 
      6 c  Chopped Roma tomatoes               3 tb Fresh marjoram leaves -=OR=-
           -(peeled and seeded)                2 ts -Dried marjoram leaves
           -or canned peeled tomatoes,              Salt and pepper; to taste
           -  chopped                        1/2 c  Dry white wine
    1/2 c  Olive oil                           2 c  :Water, -=OR=-
      3 oz Stale Italian bread                      - the juice from
           -or French bread                         - canned tomatoes
      2 md Onions; finely diced                3 tb Pastina
      8    Garlic cloves; crushed         
 
  IN A LARGE, DEEP SKILLET over low heat, combine the olive oil, garlic and
  onions and cook, stirring occasionally, 5 minutes, until the onions are
  soft and translucent. Roughly crumble the bread into 1/4-inch pieces, add
  it to the skillet and cook, stirring, 1 minute. Add the tomatoes, marjoram,
  salt, pepper, wine and water. Cover and cook, stirring occasionally, for 20
  minutes. Add the pastina and cook an additional 3 minutes. When it's time
  to serve dinner, pour the stew into a large covered serving dish or soup
  tureen and offer grated cheese and additional olive oil on the side.
  
  MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: TORTELLINI CHEESE FILLING
 Categories: Pasta
      Yield: 1 servings
 
    1/4 c  Olive oil                           1 tb Chopped fresh thyme leaves
      2 md Onions; roughly chopped             1 lb Cottage cheese
      2 tb Minced garlic                       1 lb Hoop, pot or ricotta cheese
      1 ts Salt; or as desired                 1 lb Mozzarella cheese, grated
    1/2 ts Ground white pepper                      -or shredded
    1/4 ts Mace                                6    Eggs; lightly beaten
 
  HEAT OIL OVER MEDIUM HEAT in a small pot, add the onions and garlic and
  cook, stirring, 5 minutes. Scrape mixture into a large bowl and add the
  salt, pepper, mace, thyme and three cheeses. Mix well, add the eggs and mix
  to incorporate. Stuffing can be stored, covered, in the refrigerator for up
  to 5 days. To freeze, place 1-cup amounts of stuffing in air-tight freezer
  bags or containers, label and place in freezer for up to 3 months.
  
  Makes 6 Cups Filling
  
  MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: TUNA SASHIMI WITH ORANGE GLAZE
 Categories: Fish, Seafood
      Yield: 4 servings
 
      2    Ripe plum tomatoes                1/4 c  Vegetable oil
      2 c  Fresh orange juice                  1 lb Fresh tuna;
      2 tb Green peppercorns in water               - in 1/4-in-thick slices
           - drained                           2    Oranges; peeled, in sections
    1/2 ts Salt; or as desired            
 
  CUT OFF TIP AND STEM of tomatoes; remove seeds and core. Slice tomatoes
  into flat slices; lay each slice flat. Cut lengthwise into 1/4-inch strips,
  pile strips; cut horizontally in 1/4-inch pieces. Reserve on a plate in
  refrigerator, covered. Chill 4 plates. In a small saucepan over medium-high
  heat, combine juice, 1 tablespoon green peppercorns and salt. Bring to boil
  and reduce until only 2/3 cup remains. The mixture should be thick and
  syrupy. Transfer liquid to bowl and cool to room temperature. When cool,
  beat in oil to make "glaze." If the mixture has a very shiny appearance and
  seems like it's going to separate, add a few drops of water or orange
  juice. To serve, spoon glaze onto plates. Arrange sliced fish on top.
  Garnish with the orange sections, the remaining tablespoon of green
  peppercorns and the chopped tomato.
  
  MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chinese Barbeque Sauce
 Categories: Sauces, Oriental
      Yield: 1 servings
 
    3/4 c  Catsup                            1/2 c  Brown sugar
      3 T  Soy sauce                           1 T  Ground ginger
      1 T  Liquid smoke                        2 x  Cloves garlic, minced
 
  Combine all ingredients and heat until sugar is dissolved and bubbly.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chinese Dry Marinade
 Categories: Oriental, Spreads
      Yield: 1 servings
 
      3 T  Brown sugar                     1 1/2 t  Paprika
      1 t  Salt                              3/4 t  Monosodium glutamate
    3/4 t  Ground tumeric                    1/4 t  Celery seed
    1/4 t  Dry mustard                    
 
  Combine ingredients and use for marinade for spare ribs and pork.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Hazelnut Tart
 Categories: Pastries, Desserts
      Yield: 8 servings
 
      3 T  Cocoa powder                      1/4 c  Sugar
      4 T  Butter                              1 ea Lg Egg
      4 oz Bittersweet or semisweet cho        4 T  Butter
      1 c  Dark corn syrup                   1/2 c  Sugar
      3 ea Eggs                                2 T  Dark rum (optional)
 
  1 x  Chocolate Dough                     1 c  Unbleached all-purpose fl
   ea Pinch salt                        1/4 t baking soda  **
  Chocolate-Hazelnut Filling          2 c  whole Hazelnuts The already
  buttery flavor of the hazelnuts pairs them naturally with the chocolate
  filling.  Walnuts or pecans make good variations. Mixing the Dough. Sift
  the dry ingredients together three times.  Rub in the butter and moisten
  with the egg as for Sweet Pastry Dough.  Shape into a disk, wrap, and
  refrigerate. Cooking the Chocolate-Hazelnut Filling.
   Place the hazelnuts on a baking pan and toast at 350 degree F until the
  skins are loose and come off easily, about 10 minutes.  Rub the hazelnuts
  in a towel to remove the skins. Chop the hazelnuts coarsely, by hand or
  with a food processor. Combine the chocolate with the butter in a small
  bowl.  Bring a small pan of water to a simmer and turn off the heat. Place
  the bowl of chocolate and butter over the hot water and stir to melt.
  Combine the corn syrup and sugar in a small saucepan. Bring to a full
  rolling boil over medium heat.  Remove from heat and stir in the chocolate
  mixture. Beat the eggs and salt with the optional rum. Beat in the
  chocolate mixture, taking care not to overbeat. Assembling. Lightly flour
  the work surface and dough. Roll the dough to a 14-inch diameter disk, 1/8
  inch thick.  Line a 10-inch tart pan with the dough, trimming away the
  excess.  Stir the chipped hazelnuts into the filling and pour the filling
  into the pan. Baking. Bake at 350 degree F until the filling is set and the
  crust is baked through, about 40 minutes. Holding. Store the tart at room
  temperature up to 2 days.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Leaf Pie
 Categories: Desserts, Pies
      Yield: 8 servings
 
    3/4 t  Salt                              3/4 c  Cold vegetable shortening
      6 T  Ice water                           4 oz Chocolate
    3/4 c  Heavy cream                       1/4 ea Vanilla bean
      1 T  Sugar                          
 
  1 x  FLAKY PASTRY PIE DOUGH          2 1/2 c  all purpose flour FLAKY
  PASTRY PIE DOUGH In large bowl combine the flour and salt, cut in
  shortening until the mixture resembles coarse meal with some pieces of
  shortening the size of corn kernels still visible.  Sprinkle 5 tablespoons
  of the ice water over the mixture, tossing to moisten evenly. Gather the
  dough into a ball adding up to 1 tablespoon more ice water if the dough is
  to dry. Divide the dough in half and pat each piece into a 6 inch disk.
  Wrap separately in plastic warp and refrigerate for at least 30 minutes.
  When dough is cold, roll out one piece on floured surface and fit into pie
  plate.  With other piece of dough roll out and cut leaf patterns making
  light vein like designs. Fit onto pie plate and freeze. Pre bake at 350
  degrees until golden. CHOCOLATE FILLING Simmer heavy cream with scraped
  vanilla bean, add melted chocolate and
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Pretzels
 Categories: Snacks, Ethnic
      Yield: 8 servings
 
    1/2 c  Butter or margarine               1/4 c  Sugar
      1 ea Egg; large, beaten                  1 t  Vanilla extract
    1/4 c  Milk                              1/4 c  Cocoa
      2 c  Flour; unbleached, unsifted         1 x  -------cocoa frosting-------
      2 T  Cocoa                           1 1/4 c  Confectioners' sugar
      2 T  Butter or margarine; melted       1/2 t  Vanilla extract
 
  Cream 1/2 cup butter and the sugar until light and fluffy.  Beat in the
  egg, vanilla, and milk.  Sift cocoa and flour.  Mix into butter mixture
  until thoroughly blended.  Chill dough until firm enough to handle (about
  30 minutes).  Using 2 T dough, roll a rope about 12 inches long between
  your hands.  Shape into a pretzel as follows: Make a loop bout 1 1/2 inches
  in diameter by crossing the ends, leaving 1-inch tails. Flip the loop down
  over the crossed ends. Press firmly into place. Place pretzels on greased
  baking sheets. Bake at 350 degrees F. for about 10 minutes. Mak frosting in
  a small bowl.  Mix cocoa and confectioners' sugar. Gradually stir in butter
  and vanilla. If frosting is too thick, thin with milk. When pretzels are
  cool, spread with Cocoa Frosting. Make 2 dozen.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cold Potato Salad
 Categories: Salads, Vegetables
      Yield: 6 servings
 
      6 ea Potatoes; large *                   1 x  ;boiling water
    1/2 t  Salt                                1 ea Onion; medium, minced
      3 T  Vinegar                           1/2 t  Mustard; prepared
      1 t  Sugar                               2 t  Dillseed
 
  *  Potatoes should be peeled and quartered.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++
  In medium saucepan cook potatoes in boiling salted water until tender.
  Drain, reserving 3/4 cup of potato water.  Dice potatoes.  Add oil and
  minced onion; toss gently.  In small saucepan bring the 3/4 cup potato
  water to a boil; pour over potatoes and onion.  Keep at room temperature
  for 2 to 3 hours.  Stir in vinegar, mustard, sugar, and dillseed. Potato
  salad will be creamy.  Serve at room temperature.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Crab-Melt Canapes
 Categories: Appetizers
      Yield: 1 servings
 
    1/2 ea 12-oz package salad-style im        1 x  (about 1 cup)
    1/4 lb Jarlsberg or swiss cheese (s      1/4 c  Mayonnaise or whipped salad
    1/4 t  Dry mustard                        30 ea Melba toast rounds
    1/2 c  Sliced pitted ripe olives           1 x  Rosemary or wattercress spri
 
  Calories     per serving: 50 Fat grams per serving: 3 Approx. Cook Time:
  Cholesterol  per serving: 6 ABOUT 30 MINUTES BEFORE SERVING OR EARLY IN
  DAY: Chop crabmeat. In small bowl, with fork, mix crabmeat, cheese,
  mayonnaise, dry mustard, and 1/4 tsp. coarsely ground black pepper. Spread
  1 heaping teaspoon crabmeat mixture on each Melba toast round. Place on
  cookie sheets; sprinkle with 1/2 teaspoon coarsely ground black pepper. If
  not serving right away, cover and refrigerate. ABOUT 15 MINUTES BEFORE
  SERVING: Preheat broiler if manuafcturer directs. Broil canapes about 3
  minutes or until cheese melts. Top each canape with a slice of ripe olive.
  Arrange canapes and garnish on platter; serve immediately Makes 2 1/2 dozen
  canapes.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Crawfish Pie
 Categories: Main dish
      Yield: 6 servings
 
      1 ea Onion; diced                        1 lb Crawfish tails; coarsely ch
    1/4 c  Green onion; minced               1/4 c  Parsley; minced
      2 ea Garlic; cloves                      1 T  Salt
    1/2 ea Bell pepper; diced                1/2 c  Bread crumbs; seasoned
      2 ea Celery stalks; diced              1/2 t  Red pepper
    1/2 c  Butter                              1 ea Egg
    1/2 t  Pepper                            1/4 c  Tomato sauce
      1 c  Milk                                1 ea 10" pie plate (double crust)
 
  Calories     per serving: 290 Fat grams per serving: 35 Approx. Cook Time:
  1:00 Cholesterol per serving: 18 Saute onions, garlic, bell pepper and
  celery in butter until limp. Add tomato sauce, crawfish and parsley. Cook
  slowly for 10 minutes. Turn off heat. Add bread crumbs, salt, pepper, egg
  and milk then mix well.
   Bake 35 to 40 minutes in 350 degree oven.  If you don't care for the
  delicious mud bugs you may substitute shrimp.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Crusty Cheddar Bread
 Categories: Breads
      Yield: 4 servings
 
      1 pk Active dry yeast; or                1 t  Active dry yeast; bulk
    1/4 c  Water; warm, 110-115 deg. f.        1 c  Cottage cheese; *
      1 t  Sugar                           1 1/4 t  Salt
      1 ea Egg; lg.                        2 1/4 c  Unbleached flour; unsifted,*
      1 t  Butter; room temperature            1 c  Cheddar; sharp, grated
 
  *  The cottage cheese should be the small curd kind at room temperature. **
  You can use up to an extra 1/4 cup of flour in this recipe depending on the
  weather.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++
  Sprinkle the yeast over the warm water and let stand 5 minutes. Gently stir
  to completely dissolve.  With an electric mixer, blend the softened yeast
  into the cottage cheese, sugar, salt and egg.  Add the flour in 1/2 cup
  portions to form a stiff but light dough and let rise in a warm place until
  doubled in bulk.  Butter a 1 1/2 quart casserole dish and stir the dough
  down, then add 1 cup of the grated cheddar cheese. Turn into the buttered
  dish.  Let rise 30 to 40 minutes longer or until almost doubled in size.
  Preheat the oven to 350 degrees F. and bake for 40 to 50 minutes or until
  golden brown.  Brush the top with butter.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cucumber and Potato Soup
 Categories: Soups, Ethnic
      Yield: 4 servings
 
      1 ea Cucumber; medium                    4 ea Potatoes;med, peel and dice
      1 t  Salt                                2 c  Water; cold
    1/4 t  Pepper; white                       1 c  Cream; heavy
    1/2 c  Milk                                1 ea Green onion; grated
      1 t  Dillweed; dried or                  1 T  Fresh dill; chopped
 
  Peel the cucumber and slice it lengthwise.  Scoop out seeds with a sponn
  and discard.  Dice cucumber.  In a heavy 2 1/2-quart saucepan boil potatoes
  in salted water until the potatoes are very soft.  Pour potatoes and
  cooking liquid into a sieve or food mill set over a large bowl. Force
  potatoes through.  Return to the saucepan.  Stir in pepper, cream, milk,
  grated onion and the cucumber.  Simmer gently about 5 minutes or until the
  cucumber is tender.  Add dill and season to taste. Serve hot.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cucumber Relish Salad
 Categories: Salads, Vegetables, Ethnic
      Yield: 4 servings
 
      2 ea Cucumbers; medium               1 1/2 T  Sugar
  1 1/2 T  Cider vinegar                     1/2 t  Salt
    1/8 t  Pepper                            1/2 c  Sour cream
      1 T  Parsley; fresh, minced         
 
  Slice cucumbers paper-thin.  Sprinkle slices with sugar, vinegar, salt and
  pepper.  Marinate for 20 minutes, drain off liquid, and toss lightly with
  sour cream.  Top with minced parsley.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Danablu Soup
 Categories: Soups
      Yield: 4 servings
 
  1 1/2 T  Butter                          2 1/2 T  Flour
      4 c  Boiling water                       4 ea Chicken bouillon cubes
  1 1/2 c  Danish blue cheese, crumbled        2 c  Half and half
    1/2 c  Whipping cream, whipped             1 T  Parsley, finely chopped
 
  In a large 3-quart saucepan, melt butter and blend in flour.  Remove from
  heat and stir in boiling water, a little at a time.  Bring to a rolling
  boil.  Add bouillon cubes and stir to dissove.  Add crumbled Danish Blue
  Cheese, stirring as cheese is added to dissolve.  Return to boiling and
  boil 10 minutes.  (This is necessary to develop flavour). Reduce heat and
  add the half and half, stirring constantly. Heat just to boiling and serve
  hot, adding a spoonful of the topping to each serving.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Deviled Ham Muffins
 Categories: Fruits, Main dish, Cheese/eggs
      Yield: 12 servings
 
      6 ea English muffins; *                  9 oz Deviled ham; 2 cns
    1/4 t  Oregano                            12 ea Apple rings; **
     24 oz Cheddar; md, ***               
 
  *    Muffins should be split, toasted and buttered. **   Apple Rings should
  be cored but unpeeled. ***  Slice the cheese into 12 2-oz slices and then
  slice them diagonally.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++
  Combine the deviled ham and oregano and spread on the cut sides of the
  muffins.  Top with an apple ring.  Place 2 cheddar triangles on each muffin
  and broil until the cheese melts.  Serve hot.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Dill Cream Dressing
 Categories: Sauces, Dressings
      Yield: 1 servings
 
      1 c  Basic mayonnaise recipe           1/2 c  Sour cream or plain yogurt
      2 t  Dijon mustard                       1 T  Dill; finely chopped, fresh
      1 x  Salt & pepper to taste         
 
  I concocted this recipe while trying to duplicate a potato salad served at
  a local restaurant.  (See recipe for New Potato Salad). Beat together all
  ingredients and season well with salt and pepper. More mustard and some
  lemon juice can be added to suit individual taste. Milk or cream can be
  added for a thinner dressing.  Chill an hour or more before serving. YIELD:
  About 1 1/2 cups Source:  Sallie Austin
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Eggs In Green Sauce
 Categories: Sauces, Cheese/eggs
      Yield: 4 servings
 
      2 T  Mayonnaise                          1 c  Sour cream; *
      1 ea Lemon; med, juiced                  9 ea Eggs; large, hard cooked
    1/2 t  Salt                              1/4 t  Pepper
    1/2 t  Sugar                           1 1/2 c  Fresh herbs; chopped **
 
  *    You can use part yogurt if so desired. **   Any kind of fresh herbs
  such as dill, chives, parsley, tarragon, or
  ~--------------------------------------------------------------------- ~---
  Blend mayonnaise, sour cream and lemon juice.  Finely chop 1 hard-cooked
  egg and stir into mayonnaise mixture. Season with salt, pepper, and sugar.
  Thoroughly rinse herbs, pat dry, and chop.  Blend with the sauce. Slice
  rest of the hard-cooked eggs in half and arrange in the sauce and serve.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Empanaditas
 Categories: Appetizers, Mexican, Meats
      Yield: 12 servings
 
    1/2 lb Ground beef                       1/4 c  Onion; finely chopped, 1 md
      2 T  Raisins; finely chopped             2 T  Chopped green olives
    1/4 t  Salt                              1/8 t  Pepper
    1/4 c  Cottage cheese;sm curd,cream        1 ea Egg;large hard cooked, *
      1 ea Egg; large, separated               1 t  Water
      1 x  10-inch pastryrecipe,2 crust        2 t  Milk
 
  *  Hard boiled egg should be peeled and chopped.
  ~--------------------------------------------------------------------- ~---
  Cook and stir ground beef in 10-inch skillet, breaking up into small
  pieces, until brown; drain reserving 1 T of fat and the beef in the
  skillet.  Stir in onion, raisins, olives,salt and pepper.  Cover and cook
  over low heat for 5 minutes.  Stir in cottage cheese and hard cooked egg.
  Heat oven to 400 degrees F.  Mix egg white and water until slightly foamy;
  reserve.  Prepare pastry dough; gather into a ball. Divide into halves.
  Shape into 2 flattened rounds on lightly floured cloth covered surface.
  Roll 1 round of pasty into circle, about 14 inches in diameter. Cut into 11
  or 12 circles, 3 1/2-inches in diameter. Spoon on 2 t of the beef mixture
  at the center of each circle; brush edge of pastry with egg white mixture.
  Fold pastry circle up over filling; press edge with fork to seal. place
  empanaditas on ungreased cookie sheet.  Repeat with remaining pastry
  circles.  Gather any remianing pastry; shape into another round. Repeat
  rolling cutting and filling.  Beat egg yolk and milk until well blended;
  brush over tops of empanaditas.  Bake until golden brown, 15 to 20 minutes.
  Serve warm.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Endive With Tomato Rosettes
 Categories: Appetizers
      Yield: 1 servings
 
      6 ea Medium-sized heads belgiam e        1 ea 8-oz. package cream cheese (
      3 T  Milk                                2 oz Dried tomatoes, in oil (chop
      1 x  Basil leaves or watercress s        1 x  Flower for garnish
 
  Calories     per serving: 30 Fat grams per serving: 3 Approx. Cook Time:
  Cholesterol  per serving: 7 ABOUT 30 MINUTES BEFORE SERVING OR EARLY IN
  DAY: Separate leaves from heads of Belgiam endive (you should be able to
  get 6 pretty leaves from each endive). Reserve small leaves and centers for
  salad another day. Rinse leaves under running cold water; pat dry with
  paper towels. In small bowl, with mixer at medium speed, beat cream cheese
  until smooth. Gradually beat in milk until blended. With spoon, stir in
  chopped dried tomatoes. Spoon cream-cheese filling into decorating bag with
  large rosette tube. Place a basil leaf or small watercress sprig on each
  endive leaf. Pipe some filling onto basil on wide end of each endive leaf.
  Arrange endive leaves on platter; garnish platter with flower. Cover and
  refrigerate until ready to serve. MAKES 3 DOZEN HORS D'OEUVRES
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Farmers Breakfast
 Categories: Main dish, Breakfast
      Yield: 4 servings
 
      4 ea Potatoes; medium                    4 ea Bacon; strips, cubed
      3 ea Eggs; large                         3 T  Milk
    1/2 t  Salt                                1 c  Ham; cooked, small cubes
      2 ea Tomatoes; medium, peeled            1 T  Chives; chopped
 
  Boil unpeeled potatoes 30 minutes.  Rinse under cold water, peel and set
  aside to cool.  Slice potatoes.  In a large frypan cook bacon until
  transperent.  Add the potato slices; cook until lightly borwned. Meanwhile
  blend eggs with milk and salt.  Stir in the cubed ham.  Cut the tomatoes
  into thin wedges; add to the egg mixture.  Pour the egg mixture over the
  potatoes in the frypan.  Cook until the eggs are set.
   Sprinkle with chopped chives and serve at once.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Fennel and Watercress Soup
 Categories: Soups, Appetizers
      Yield: 4 servings
 
      1 T  Butter                            1/2 x  Large fennel bulb chopped
      1 ea Small onion, thinly sliced          1 lb Pototaes, peeled, sliced(4)
      4 c  Strong chicken stock                1 x  Parsley, bay leaves
      1 x  Peppercorn, thyme                   1 x  Salt and pepper
    1/2 c  Whipping cream                      1 t  Chopped parsley
      1 x  Large bunch watercress         
 
  Melt butter in heavy saucepan.  Add fennel and onion, cook over medium heat
  until soft but not brown, about 5 minutes.  Add potatoes, stock and
  parsley, bay leaf, peppercorns and thyme enclosed in a small cheesecloth
  pouch.  Simmer 30 minutes then remove.  Pass soup through food mill or
  puree until smooth in a food processor or blender.  Pour puree into a clean
  saucepan, bring back to boil and correct seasoning.
   Add cream to taste and chopped parsley.  Place bunch of watercress in
  boiling water for 3 to 5 seconds then plunge in cold water.  Drain cut
  leaves from stalks. Place soup in a heated tureen and serve.  Makes four 1
  1/2 cup servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Fettuccine with Cream, Basil and Romano
 Categories: Pasta, Italian
      Yield: 4 servings
 
      4 ea Bacon slices; chopped thick         4 ea Green onions; chopped
    1/2 c  Whipping cream                    1/2 c  Parmesan; freshly grated
      1 x  Or:                               1/2 c  Romano; freshly grated
    1/3 c  Basil; chopped fresh              1/2 lb Fettuccine
      1 x  Salt and freshly ground pepp        1 x  Parmesan; freshly grated
      1 x  Romano; freshly grated         
 
  Cook bacon in heavy medium skillet over medium heat until beginning to
  brown. Add green onions and stir until softened, about 1 minute. Add cream
  and simmer until beginning to thicken, about 1 minute.  Mix in 1/2 cup
  Romano cheese and chopped fresh basil. Meanwhile, cook fettuccine in large
  pot of boiling salted water until just tender but still firm to bite,
  stirring occasionally. Drain well.  Return to hot pot. Add sauce and stir
  to coat. Season with salt and pepper. Serve immediately, passing additional
  cheese separately. *** My notes:  When I made this, I used 1 cup whipping
  cream, 1/2 cup each Parmesan and Romano, 1 tbsp dried basil, and
  substituted 4 or 5 thin slices of Prosciutto for the bacon- frying slightly
  in butter. I used about 6 ounces of "Pesto Linguini", which is a thinner
  pasta containing basil. We like LOTS of sauce! Source: Stephanie Dicamillo-
  Cooking echo
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Fish en Escabeche
 Categories: Fish, Appetizers, Vegetables
      Yield: 12 servings
 
      1 lb Firm white fish fillets; *        1/3 c  Lemon juice
    1/3 c  Lime juice                        1/4 c  Olive or vegetable oil
      1 T  Cilantro; fresh, snipped, **        1 t  Oregano; fresh, snipped, ***
    3/4 t  Salt                              1/4 t  Pepper
     12 ea Stuffed green olives; ****          2 ea Jalapenos chiles; *****
    1/4 c  Onion; finely chopped, 1 sm         1 ea Clove garlic; finely chopped
      1 c  Tomato; seeded & chopped            1 ea Avocado, peeled & chopped
 
  *       Fish should be Orange Roughy, Haddock, or Mackerel, cut into 1/2"
  **      If fresh Cilantro is not available, use 1 t dried cilantro leaves.
  ***     If fresh oregano is not availabel, use 1/4 t dried oregano leaves.
  ****    Olives should have pimiento stuffing. ***** Jalapeno Chiles should
  be seeded and chopped.
  ~--------------------------------------------------------------------- ~---
  Heat 3/4-inch of water to boiling in 10-inch skillet; carefully place fish
  in water.  Heat to boiling; reduce heat.  Simmer, uncovered, just until
  fish is opaque, about 30 seconds (DO NOT overcook or fish will fall apart);
  drain carefully.  Mix remaining ingredients except tomato and avocado in a
  glass or plastic dish. Stir in fish carefully. Cover and refrigerate 2 day,
  carefully stirring occasionally. Just before serving, gently stir in tomato
  and avocado; drain. Serve fish mixture on saltine crackers or tortilla
  chips, if desired.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Fish fillets
 Categories: Fish, Main dish
      Yield: 1 servings
 
    1/2 lb Fish fillets (any kind)           1/4 x  Stick of butter
      2 T  Lemon juice                         1 x  Curry
      1 x  Cayanne pepper                      1 x  Minced garlic
      1 x  Mrs. dash                         1/2 t  Chicken bullion
      2 T  Water                          
 
  Put fillets in microwave safe baking dish. Sprinkle with lemon juice,
  assorted spices, and bullion. Place butter on top of fillets, so it will
  melt over them. Add a little water, cover with plastic wrap and punch with
  holes. Microwave on high for 3-5 minutes or until fish will flake witha
  fork.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Frankfurt Crown Cake
 Categories: Cakes, Ethnic
      Yield: 10 servings
 
      1 x  ------------cake------------        1 c  Butter; no margarine
  1 1/2 c  Sugar                               6 ea Eggs; large *
  1 1/2 t  Grated lemon rind                   8 T  Rum
      4 t  Baking powder                   3 1/2 c  Flour; unbleached, sifted
      1 x  ----butter-cream filling----        1 c  Sugar
    3/4 c  ;water                              6 ea Egg yolks; large
      1 T  Rum                                 1 c  Butter;no margarine,unsalted
      1 x  ------praline topping-------        2 T  Butter
      1 c  Sugar                             1/2 c  ;water
      1 c  Almonds; blanched, sliced           1 x  -------apricot glaze--------
    1/2 c  Apricot jam                    
 
  *  Egg yolks must be beaten into the cake one at a time so keep the yolks
  seperated from each other.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++
  CAKE: To prepare cake, cream butter and sugar until very light and fluffy,
  about 5 minutes.  Beat in egg yolks, one at a time.  Mix in lemon rind and
  2 T rum.  Sift baking powder and flour together. Gently mix into the butter
  mixture.  Beat egg whites until stiff but not dry. Gently fold the egg
  whites into the batter.  Pour into a well-greased 10-inch tube pan. Bake in
  a preheated 325 degree F. oven for about 60 minutes or until the cake tests
  done.  Cool cake in pan for 10 minutes adn then turn out on wire rack to
  cool completely. Slice cake crosswise into 3 layers. Pour about 2 T of rum
  over each layer. Butter-Cream Filling: For butter-cream filling, boil sugar
  and water to 238 degrees F. (soft ball stage). Beat egg yolks until very
  light and fluffy, 5 to 10 minutes. While still beating the egg yolks, add
  the sugar syrup in a thin stream. Beat 5 minutes more, until very thick and
  doupled in bulk.  Slowly beat in the rum.  Beat the butter in a small bowl
  until soft and light.  Beat butter into the egg mixture a little at a time.
  Continue beating until thick.  Chill until mixture can be spread. If
  mixture is too soft, beat in additional butter. PRALINE TOPPING: While
  butter-cream is cooking, spread 2 T butter thickly in a 9 X 13-inch baking
  pan for praline topping. Then in a 1-quart saucepan, boil sugar an water to
  238 degrees F. (soft ball stage). Stir in almonds; cook until mixture
  reaches 310 degrees F. or until syrup carmelizes.  Pour syrup into prepared
  baking pan.  When cool, break up praline and grind it in a blender for a
  few seconds. APRICOT GLAZE: Finally heat jam and press through a strainer
  or sieve to make apricot glaze. CAKE ASSEMBLY: To assemble cake, place
  bottom layer of cake on cake plate and spread with half of the butter
  cream.  Repeat with second layer.  Place third layer on top. Spread top and
  sides of cake with apricot glaze.  Press praline powder onto glaze. Any
  remianing butter cream can be used to decorate the top of the cake.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Fresh Tomato Soup
 Categories: Soups, Vegetables
      Yield: 4 servings
 
      6 ea Tomatoes; medium size or            2 lb Italian plum tomatoes
      1 ea Onion; chopped                      1 ea Celery; stalk, chopped
      2 c  Chicken broth                       1 T  Tomato paste
    1/2 t  Basil; dried                      1/4 t  Pepper; freshly ground
    1/2 t  Salt                              1/2 c  Yogurt
 
  Cut tomatoes into wedges and place in 1 1/2-quart saucepan with all
  ingredients except yogurt.  Simmer uncovered 30 minutes.  Strain to remove
  tomato skins and seeds.  Adjust seasonings.  Garnish with spoonfuls of
  yogurt.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Fruit Salad With Nuts
 Categories: Salads, Vegetables, Nuts
      Yield: 4 servings
 
      1 ea Honeydew melon; small               2 ea Oranges
      1 c  Blue grapes                         1 x  Lettuce leaves
     12 ea Walnut halves                       1 x  ----------dressing----------
      8 oz Yogurt; (1 container)               1 T  Lemon juice
      1 T  Orange juice                        1 T  Tomato catsup
      2 T  Evaporated milk                     1 x  Salt; dash
      1 x  White pepper; dash             
 
  Scoop out melon with melon baller.  Cut peel from oranges, remove white
  membrane, and slice crosswise.  Cut grapes in half and remove seeds. Line a
  glass bowl with lettuce leaves; arrange melon balls, orange slices, grapes,
  and walnuts in layers on top of lettuce.  Mix and blend well all
  ingredients for the dressing.  Adjust seasonings. Pour dressing over fruit.
  Let salad ingredients marinate for 30 minutes. Toss salad just before
  serving.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Garlic-Stuffed Mushrooms
 Categories: Garlic, Appetizers
      Yield: 4 servings
 
     12 ea Medium mushrooms                    3 T  Unsalted butter
      2 ea Scallions, sliced               1 1/2 T  Coarsely ground pecans
  1 1/2 T  Fresh parmesan cheese *         1 1/2 T  Bread crumbs
    1/4 c  Garlic bechemel                     1 x  Salt (to taste)
      1 x  Freshly ground white pepper         1 x  Cayenne pepper
      4 T  Unsalted butter                     4 T  Unbleached all-purpose fl
 
  *  Grate the Fresh Parmesan Cheese for this recipe.
  ~--------------------------------------------------------------------- ~---
  Preheat oven to 450 degrees F. Clean the mushrooms.  Remove the stems and
  reserve. Parboil the mushrooms in just enough water to cover, for 3
  minutes, until barely cooked.  Drain well, blot with paper towels, and set
  aside until needed. If the tip of the stems seem woody, trim them away.
  Chop stems coarsely. Melt 2 T of the butter in a skillet. Toss the chopped
  mushrooms stems and scallions.  Saute until tender and most of the mushroom
  juices have evaporated.  Toss in the pecans, pecans, bred crumbs, parmesan
  cheese, and remaining tablespoon of butter. Stir until the butter is melted
  and absorbed. Stir in the garlic bechamel. Add salt and freshly ground
  pepper to taste. Stuff each mushroom cap with the mixture, mounding it
  neatly over the top. Sprinkle each with some cayenne pepper. Put stuffed
  mushrooms in a lightly oiled, shallow baking dish.  Bake for 10 minutes or
  until heated through.  Serve at once. GARLIC BECHAMEL: 2 1/2 C Scalded Milk
  (More or less, depending on the thickness of 1
    X     Salt and Freshly Ground White Pepper To Taste 1     Ea Large Egg At
  Room Temperature. 1     X     Garlic Puree From 3 Large Heads Of Roasted
  Garlic Melt the butter in a heavy saucepan and whisk in the flour. Let this
  roux cook over low heat, stirring constantly for 3 to 4 minutes. Whisk in
  the scalded milk.  Bring to a boil. Reduce the heat and cook gently,
  stirring frequently, for 10 to 15 minutes.  Add salt and pepper and whisk
  in the garlic puree.  Remove from the heat. Beat the egg in a bowl. Beat
  some of the sauce into the egg.  Next beat the egg mixture back into the
  garlic sauce.  Taste and correct seasonings. Store in the refrigerator,
  with plastic wrap placed directly on the surface of the sauce, until
  needed.  Thin with milk before using if necessary.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Garlic-Wine Rice Pilaf
 Categories: Garlic, Vegetables
      Yield: 4 servings
 
      1 x  Rind of 1 lemon                     8 ea Cloves garlic, peeled
    1/2 c  Parsley                             6 T  Unsalted butter
      1 c  Regular rice (not instant)      1 1/4 c  Chicken stock
    3/4 c  Dry vermouth                        1 x  Salt & pepper to taste
 
  Chop together the lemon rind, garlic and parsley.  Heat the butter  in
  heavy 2-qt pot.  Cook the garlic mixture very gently for 10 minutes. Stir
  in the rice.  Stir over medium heat for 2 minutes.  Combine the stock and
  wine in a saucepan.  Heat until ti begins to bubble at teh sides. Stir into
  rice; add salt and freshly ground pepper.  Cover tightly and simmer over
  very low heat for 20 minutes or until liquid is absorbed and rice it
  tender.  Fluff with a fork.  Drape a towel over the pot and cover the towel
  until it is time to erve.  Serve hot or at room temeperature.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Green Beans With Dill
 Categories: Vegetables
      Yield: 4 servings
 
      9 oz Cut green beans; frozen(1pk)      1/3 c  ;water, boiling
      1 ea Beef bouillon cube                  1 t  Dillweed or dillseed
      2 T  Butter                         
 
  Place frozen green beans in saucepan with boiling water, bouillon cube, and
  dill.  Cover; bring to a boil.  Separate beans with a fork, reduce heat and
  simmer for 10 minutes or until tender.  Drain.  Stir in butter and serve.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Green-Bean Salad
 Categories: Salads, Vegetables
      Yield: 4 servings
 
      1 lb Green beans; fresh *                1 x  ;boiling salted water
    1/4 c  Stock; **                           3 T  Vinegar
      3 T  Vegetable oil                       2 ea Onions; med., thinly sliced
    1/2 t  Dried dillseed                      1 t  Sugar
 
  *    Green beans should be sliced lengthwise (French Cut). **   Stock is
  the water that the green beans were cooked in. (Not regular
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++
  Cook beans in boiling salted water until just tender.  Reserve 1/4 cup of
  the cooking liquid and drain off the rest.  Prepare sauce by combining
  vinegar, oil, reserved vegetable stock, onions, dill, and sugar; stir until
  blended.  Pour mixture over beans; marinate several hours before serving.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Grilled Bratwurst
 Categories: Main dish, German
      Yield: 6 servings
 
      6 ea Bratwursts                         12 oz (1 can) beer
      1 ea Onion; med., chopped                6 ea Peppercorns
      4 ea Cloves                              6 ea Hard rolls
 
  Place bratwursts, beer, onion, peppercorns, and cloves in a 3-quart
  saucepan.  Simmer for 20 minutes.  Drain.  Grill bratwursts 2 to 5 inches
  from charcoal about 10 minutes, until browned.  Sprinkle with water to form
  a crisp skin.  Serve in hard rolls with Dusseldorf-style mustard.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Grilled Seafood Kabobs
 Categories: Appetizers, Seafood
      Yield: 4 servings
 
      1 lb Large shrimp (deveined)             1 lb Freah sea scallops
      1 lb Large mushrooms                    17 oz Bottled bar-b-q sauce
    1/4 c  Honey                               4 T  Stone ground dijion mustard
      8 ea Wooden skewers                      2 lb Fresh fruit (as garnish)
 
  Combine the bar-b-q sauce, honey and mustard in a bowl and mix well. Place
  alternating groups of shrinp, sea scallops and mushrooms on the skewers.
  Place completed kabobs in a baking pan. Spoon the marinade over the kabobs
  and allow to set for 12 hours (or over- night) in the refrigerator. Grill
  over direct heat for 7 to 8 minutes or until the shrimp have turned pink,
  turing frequently to prevent buring.  Baste with marinade and use a covered
  grill to insure snokey flavor. Garnish with fresh fruit.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Hamburg-Style Fish Salad
 Categories: Salads, Fish, German
      Yield: 4 servings
 
      1 T  Butter                              1 lb White fish fillets; *
    1/2 c  ;hot water                          4 ea Eggs; large, hard cooked
      2 ea Pickles; dill                       1 T  Capers
      1 x  -----------sauce------------        2 T  Mayonnaise
      2 T  Sour cream                          2 t  Lemon juice
      1 t  Mustard; dijon-style              1/2 t  Salt
    1/4 t  Pepper; white                       1 x  ----------garnish-----------
      1 ea Egg; large, hard cooked             4 ea Beets; canned, slices
 
  *    Fillets may be fresh or frozen.  They can include cod, turbot, or
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++
  Melt butter in a frypan.  Place fish in frypan and pour hot water over
  fish.  Bring to a boil, cover, lower heat and simmer gently for 10 minutes.
  Meanwhile slice the 4 hard cooked eggs and the pickles. Drain fish, cool
  and cut into cubes.  Prepare salad sauce by blending mayonnaise, sour
  cream, lemon juice, mustard, salt, and pepper.  In a separate bowl gently
  mix fish cubes, egg and pickle slices and capers. Arrange fish mixture in
  individual dishes and spoon salad sauce over tops. Chill for 30 minutes. To
  garnish, cut remaining egg into eight pieces and chop beet slices. Arrange
  garnish on each serving.  Serve immediately.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Hearthside Cheddar Bread
 Categories: Breads, Fruits, Cheese/eggs
      Yield: 4 servings
 
  2 1/2 c  Unbleached flour                  1/2 c  Sugar
      2 t  Baking powder                       1 t  Salt
    1/2 t  Cinnamon; ground                  3/4 c  Milk
    1/4 c  Vegetable oil                       2 ea Eggs; lg
  1 1/2 c  Apples; cooking, *                  2 c  Cheddar; sharp, shredded
    3/4 c  Walnuts or pecans; chopped     
 
  *    Apples should be the cooking type (sour not sweet eating apples).
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++
  Preheat the oven to 350 degrees F. and grease and flour a 9 X 5-inch loaf
  pan.  In a large bowl, combine the flour, sugar, baking powder, salt and
  cinnamon.  Make a well in the center of the dry ingredients and add the
  milk, oil, and eggs.  Stir until thoroughly combined. Gently stir in the
  chopped apples, cheddar cheese, and nuts. Bake for 1 hour and 15 minutes in
  the preheated oven until loaf is browned and sounds hollow when tapped on
  the bottom.  Cool in the pan on a rack for 5 minutes. Remove from the pan
  and cool to room temperature, on a wire rack, before slicing.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Herbed Tomato Soup
 Categories: Soups
      Yield: 2 servings
 
      2 T  Chopped onion                       1 T  Butter or margarine
      8 oz (1 can) tomato sauce              1/4 t  Dried basil, crushed
    1/8 t  Dried thyme, crushed                1 x  Dash freshly ground pepper
      1 c  Water                               1 t  Instant chicken bouillon
      1 x  Parmesan croutons              
 
  In a 4-cup measure micro-cook onion and butter or margarine, uncovered, on
  100% power 1 to 1 1/2 minutes or until onion is tender but not brown. Stir
  in tomato sauce, dried basil, dried thyme, and freshly ground pepper.
  Micro-cook, uncovered, on 50% of power for 4 to 6 minutes or just till
  boiling.  Stir in the water and instant chicken bouillon granules.
  Micro-cook, uncovered, on 100% power for 2 to 3 minutes or till the mixture
  is heated through.  Serve with the Parmesan Croutons.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Hershey's Light Chocolate Cake
 Categories: Cakes, Desserts, Chocolate
      Yield: 12 servings
 
  1 1/4 c  Flour                             1/3 c  Hershey's cocoa
      1 t  Baking soda                         6 T  Extra light corn oil spread
      1 c  Sugar                               1 c  Skim milk
      1 T  White vinegar                     1/2 t  Vanilla extract
 
  Calories     per serving: 160 Fat grams per serving: 4 Approx. Cook Time:
  Cholesterol  per serving: 0 Heat oven to 350 degrees. Spray two 8 inch
  round pans with cooking spray. In bowl, stir flour, cocoa and baking soda.
  In saucepan, melt corn oil spread, stir in sugar. Remove from heat. Add
  milk, vinegar and vanilla to mixture in sauce pan, stir. Add dry
  ingredients, wisk until well blended. Pour evenly into pans. Bake 20
  minutes or until wooden pick inserted comes out clean. Cool. Fill and frost
  top. Refrigerate. ==============Light CoCoa Frosting============= In small
  mixer bowl, stir together 1 envelope dry whipped topping mix, 1/2 Cup cold
  skim milk, 1 Tbsp Hershey's CoCoa and 1/2 tsp. vanilla extract. Beat on
  high speed of mixer about 4 minutes or until soft peaks form.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Horseradish BBQ Sauce
 Categories: Sauces
      Yield: 1 servings
 
      6 lb Chicken pieces                      1 c  Butter
    1/2 c  Fresh lemon juice                 1/2 c  Cider vinegar
    1/2 c  Ketchup                             2 t  Worcestershire sauce
      4 ea Drops of hot pepper sauce         1/3 c  Prepared horseradish
      1 ea Salt and pepper                
 
  Combine all ingredients in a non aluminum sauce pan and bring just to a
  boil.  Lower heat immediately and simmer 15 minutes.  Makes about 1 1/2
  cups.  Lightly brush on barbecue sauce.  Do no let chicken burn.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: HOT AND SOUR SOUP
 Categories: Soups
      Yield: 8 servings
 
      4 ea Chicken breasts, skind,boned        4 T  Soy sauce
      1 T  Salad oil                           6 c  Water
    3/4 t  Ground white pepper                 3 T  White wine vinegar
    1/4 lb Snow peas                           1 ea Red pepper, thin strips
      8 oz Can bamboo shoots, drained          2 ea Chicken bouillon cubes
      1 lb Firm tofu, cut bite size          1/3 c  Cornstarch
      2 ea Eggs                                1 ea Green onion, thinly sliced
 
  Cut the chicken into 1/8 in. slices.  Stir the chicken slices with 1
  tablespoon soy sauce in a bowl.  Cook chicken in oil in 5 qt. dutch oven
  until tender - about 3 min.  Remove the chicken, add the remaining soy
  sauce to pan with next seven ingredients, and heat to boiling, stirring
  frequently.  Reduce heat to low and simmer for 10 min. or until veg. are
  tender.  Add chicken and tofu, bring to boil over medium heat. Stir
  cornstarch and 1/3 c. water in small bowl until smooth. Gradually add the
  mixture to the simmering soup until slightly thickened and smooth. Beat the
  eggs in a small bowl and slowly pour into soup, stirring gently until set.
  Sprinkle green onion over the soup. Cal. 230 serving, 1g fat.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Hunters Stew
 Categories: Soups, Appetizers
      Yield: 5 servings
 
      4 ea Dried mushroom                    1/4 c  Water
      2 lb Sauerkraut                          1 ea Apple, peel, core, sliced
      1 c  20 oz tomatoes                      5 ea Peppercorns
      1 ea Bay leaf                            2 c  Diced polish sausage
      1 c  Coarsely chopped bacon              1 ea Steamed potatoes
 
  Soak the mushrooms in 1/4 cup water for 2 hours.  Bring to boil and simmer
  for 1/2 hour.  Slice.  Wash the sauerkraut and squeeze it.  Add mushrooms
  and the liquid in which they were cooked.  Add the apples, the tomatoes,
  peppercorns, and bay leaf.  Cover and simmer for 1 hour and 15 minutes. Add
  the meat and the bacon, simmer 1 hour longer.  It is best reheated. Served
  with steamed potatoes or rye bread.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Italian Meat Sauce
 Categories: Sauces
      Yield: 5 servings
 
    1/4 c  Butter                            1/2 c  Olive oil
  1 1/2 c  Onion; finely chopped               1 c  Carrots; grated
    1/2 c  Celery; finely chopped          2 1/2 c  Mushrooms; finely chopped
      2 t  Parsley; finely chopped             2 lb Lean ground beef/hamburger
      2 T  Flour                               2 T  Tomato puree
      1 c  Red wine                        3 1/2 c  Beef broth
      1 x  Salt; to taste                      1 x  Pepper; to taste
      1 x  Oregano; to taste                   1 x  Garlic; to taste
 
  Combine butter and oil in large frypan and heat.  Add onions and saute' for
  one minute.  Add carrots, celery, mushrooms and parsley; cook, stirring
  frequently for 5 min.  Crumble in ground beef and cook, stirring frequently
  until lightly browned.  Sprinkle flour over the ground beef and stir until
  well blended.  Stir in puree.  Add wine gradually, stirring constantly. Add
  the broth and season with spices as desired. Simmer, stirring occasionally,
  for about 1 hour or until thickened. Serve with pasta. Each serving is
  about 1 cup of sauce.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Italian Meatballs in Tomato Sauce
 Categories: Main dish
      Yield: 5 servings
 
      1 x  -----------sauce------------      3/4 c  Chopped onion
      2 x  Cloves garlic, minced               2 T  Olive oil
    1/3 c  Minced parsley                      1 t  Dried basil, crumbled
     28 oz Crushed tomatoes                    6 oz Tomatoe paste
    1/2 c  Chicken stock                     1/4 c  Dry red wine
      2 T  Sugar                               2 T  Freshly grated romano
    1/2 t  Salt                              1/2 t  Oregano, crumbled
      1 x  ---------meatballs----------        2 ea Slices bread, soaked
      1 lb Ground chuck                        2 ea Large eggs, beaten lightly
    1/2 c  Freshly grated romano               1 ea Clove garlic, minced
      3 T  Minced parsley                      1 t  Dried oregano
    1/2 t  Salt                                1 x  Ground black pepper
    1/4 c  Olive oil                      
 
  SAUCE:  In a heavy saucepan cook the onion and the garlic in the oil over
  low heat, stirring, for 2 minutes, add the parsley, the basil, the
  tomatoes, the tomato paste, the stock, the wine, the sugar, the romano, the
  salt and the oregano, and simmer the sauce, stirring occasionally, for 30
  minutes. MEATBALLS:  In a bowl combine well the bread, squeezed, the chuck,
  the eggs, the romano, the parsley, the garlic, the oregano, the salt, and
  the pepper and form the mixture into 10 meatballs. In a large skillet brown
  the meatballs in the oil over high heat, turning them often. Transfer the
  meatballs to the sauce with a slotted spoon and simmer the mixture,
  stirring occasionally, for 30 minutes. The dish improves in flavour if it
  is cooled and chilled, covered, overnight or up to 2 days.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Jager-eintopf (Hunter's Stew)
 Categories: Main dish, German
      Yield: 4 servings
 
  1 1/2 c  Onions; minced                    1/4 lb Mushrooms; sliced
      2 T  Vegetable oil                       1 lb Ground beef; coarse grind *
      1 c  Beef broth                        5/8 t  Nutmeg
    1/2 t  Worcestershire sauce                1 t  Salt
    1/2 t  Pepper                              3 ea Potatoes; medium
      3 T  Butter                              2 ea Eggs; large
      4 ea Apples; tart                      1/2 c  Bread crumbs; fine, dry
 
  *  Ground beef should only be ground once and be the leanest you can get.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++
  In a frypan saute onions and mushrooms in vegetable oil until soft. Add
  ground beef; saute mixture 3 to 4 minutes. Stir in broth; bring to a
  simmer.  Add 1/2 t nutmeg, worcestershire sauce, 1/2 t salt, and 1/4 t
  pepper.  Peel the potatoes and boil them in salted water until tender,
  about 30 minutes.  Drain and put through a food mill or grinder. Beat in 2
  T butter, 1/2 t salt, 1/4 t pepper. Adjust seasonings to taste. Beat in
  eggs and remaining nutmeg.  Peel, core, and slice apples. Layer mixtures in
  a 1 1/2-quart buttered baking dish. Spread 1/3 of potatoes on bottom of
  dish. Top with 1/2 of the meat mixture and 1/2 of the apples. Continue with
  layers, ending with a layer of potatoes. Sprinkle the top with bread
  crumbs, and dot with remaining butter. Bake at 375 degrees F. for 45
  minutes and then at 400 degrees F. for 10 minutes more.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Jambalaya
 Categories: Main dish
      Yield: 6 servings
 
    1/4 c  Butter                              1 c  Chopped onion
      2 ea Cloves garlic, crushed             28 oz Can tomatoes
  1 1/2 c  Long grain rice                     1 t  Basil
      1 t  Salt                              1/2 t  Pepper
    1/4 t  Cayenne                             1 T  Soup mix
    1/2 c  Chopped green pepper              1/2 c  Sliced celery
    1/4 c  Parsley, dried                      1 lb Shrimp uncooked
      3 ea Chicken breasts cook cube           6 ea Sliced mushrooms
 
  Heat butter in tight, fully covered saucepan.  Add onion and garlic, cook
  over low heat for 5 minutes.  Add tomatoes and juice and bring to a boil.
  Sprinkle rice on top of tomatoes.  Add salt, pepper cayenne and soup mix.
  Cook for 15 minutes.  Then add green pepper, celery, parsley and basil. If
  necessary, add a little water or tomatoe juice and cook for another 5
  minutes.  Transfer to a casserole dish and add shrimp, chicken and juices,
  sliced mushrooms.  Cover tightly.  Bake in preheated oven for 15 minutes
  350 degrees F till shrimp are cooked, but not overdone.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Kale And Potato Soup
 Categories: Soups, Ethnic
      Yield: 6 servings
 
      4 ea Potatoes; medium                    2 T  Vegetable oil
      8 c  Water                               1 t  Salt
    1/2 t  Pepper                              2 lb Kale; fresh
    1/2 lb Garlic sausage; *              
 
  *  Garlic Sausage should be the smoked kind, cooked and sliced.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++
  Peel and chop potatoes.  Combine with vegetable oil and water. Cook for 20
  to 30 minutes or until potatoes are tender.  Remove potatoes and reserve
  liquid.  Mash potatoes through a sieve and return to potato liquid. Add
  salt and pepper and simmer for 20 minutes. Wash kale discarding all tough
  leaves and cut into shreds.  Add to potatoes and cook for 25 minutes. Add
  sausage. Simmer gently for 5 minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Kit's Chocolate Mousse
 Categories: Desserts, Chocolate
      Yield: 12 servings
 
     18 oz Semisweet chocolate                 2 c  Heavy cream; well chilled
      6 ea Egg                                 2 T  Confectioner's sugar
      2 T  Creme de cacao                      1 T  Vanilla extract
 
  1.  Melt the chocolate over hot water. Let it cool until only warm. 2.
   While the chocolate cools, whip the cream until it forms medium-stiff
  peaks. Do not overbeat or the mousse will lose some of its smooth, light
  texture. 3.  Separate 4 of the eggs and set the whites aside. Combine yolks
  with the 2 remaining whole eggs in the bowl of an electric mixer. Beat
  until eggs are thick and lemon colored, around 5 minutes. While the yolks
  are beating, place the 4 egg whites in a clean copper or stainless steel
  bowl and whisk, preferably by hand, until the whites start to stiffen.
  Sprinkle on the confectioners' sugar and beat until you have firm peaks. 4.
  Working quickly, add the cooled melted chocolate and a scoop of the whipped
  cream to the egg yolks. Stir until smooth, then add the remaining cream.
  When it is fully incorporated, add the liqueur and vanilla, then fold in
  the whites until just blended. 5. This mousse can be poured into small
  individual serving dishes or into 1 larger dessert dish. Chill at least 4
  hours before serving. (Chilling it overnight intensifies the flavor.) The
  mousse may be frozen for up to 2 weeks. Remove from the freezer and let it
  sit in the refrigerator overnight before serving. VARIATION: Make a Brownie
  Cookie Crust from the Brownie Cookies recipe, then fill it with the mousse.
  Chill for 4 hours, then pipe whipped cream on top.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Krautsuppe (Cabbage Soup)
 Categories: Soups, German
      Yield: 6 servings
 
      4 ea Slices bacon; thick, diced          2 ea Onions; sliced
      1 ea Turnip; sliced                      2 ea Carrots; diced
      2 ea Potatoes; cubed                     1 ea Head green cabbage; shredded
      4 c  Chicken stock or bouillon           2 c  Water
      6 ea Sprigs parsley *                    1 ea Bay leaf *
      1 x  ----------garnish-----------      1/4 c  Parmesan cheese; grated
 
  *  The 6 sprigs of parsley and 1 bay leaf should be tied together with a
  thread.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++
  In a 6-quart saucepan or pot, combine all ingredients except salt, pepper
  and cheese.  Simmer partially covered for 1 1/2 to 2 hours. Discard the
  parsley bundle; season to taste.  Pour into hot soup plates and garnish
  with cheese.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Lemon Coleslaw
 Categories: Salads
      Yield: 6 servings
 
    1/2 c  Mayonnaise                        1/2 c  Sour cream
    1/4 c  Fresh lemon juice                   2 T  Dijon mustard
      2 T  Olive oil                           2 T  Sugar
      1 T  White wine vinegar                  1 T  Prepared horseradish
      1 t  Salt                              1/2 t  Celery seeds
    1/2 t  Pepper                              8 c  Shredded cabbage (about 1 1/
    1/2 ea Red bell pepper (cut into ma      1/2 ea Green bell pepper (cut into
    1/4 ea Red onion (cut into matchsti        1 ea Carrot, shredded
      2 T  Chopped fresh parsley               2 t  Grated lemon peel
 
  Combine first 11 ingredients in bowl; wisk to blend. Refrigerate dressing
  until cold. (Can be prepared 1 day ahead). Combine cabbage, bell peppers,
  onion, carrot, parsley and lemon peel in large bowl. Toss with enough
  dressing to season to taste and serve.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Lentil Soup With Frankfurters
 Categories: Soups, Ethnic
      Yield: 4 servings
 
      1 c  Lentils; dried quick-cooking        6 c  Water
      2 ea Bacon; slices, diced                1 ea Leek or green onion; *
      1 ea Carrot;large, finely chopped        1 ea Celery;stalk, finely chopped
      1 ea Onion; finely chopped               1 T  Vegetable oil
      2 T  Unbleached flour                    1 T  Vinegar
      4 ea Frankfurters; thickly sliced        1 T  Catsup; tomato
      1 t  Salt                              1/4 t  Black pepper
 
  *  Leek or Green Onion should be finely chopped.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++
  Wash the lentils thoroughly.  In a 2 1/2-quart saucepan bring 6 cups of
  water to a boil.  Add the lentils, bacon, leek or green onion, carrot and
  celery.  Simmer, partially covered, for 30 to 40 minutes. Meanwhile in a
  frypan, saute chopped onion in vegetable oil until soft. Sprinkle flour
  over onion, and stir.  Lower heat, stir constantly, and cook until the
  flour turns a light brown.  DO NOT burn flour. Stir in 1/2 cup of hot
  lentil soup into the browned flour; beat with a wire whisk until
  well-blended.  Beat in vinegar.  Add contents of frypan to lentil pan and
  stir together.  Cover and simmer for 30 minutes or until lentils are soft.
  Add the frankfurters and catsup. Cook to heat frankfurters through. Season
  with salt and pepper and serve hot.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Mandarin Hot and Sour Soup
 Categories: Soups
      Yield: 4 servings
 
      8 c  Soup stock, 6-8 cups              1/4 lb Pork, lean
    1/2 ea Square bean curd (optional)       1/4 c  Shredded bamboo shoot
      3 ea Dried black mushrooms 2-3*          2 T  Sliced can button mushrooms
      4 ea Dried wood ears (optional)*         2 ea Stalks green onion, chopped
      1 ea Slice cooked ham, shredded**        4 T  Vinegar
      1 t  Chili oil (optional)              1/4 ea Hite pepper
    3/4 t  Salt                              1/2 t  Sesame oil
    1/2 t  Sugar                               1 T  Soy sauce
      2 ea Eggs lightly beaten                 3 T  Cornstarch in 3 t water
 
  * Soaked and shredded. ** Optional Bring soup stock to a boil, add
  shredded pork, black mushrooms and wood ears. Cook 2-3 minutes. Add
  remainder of ingredients and seasonings (except cornstarch, eggs, and green
  onion) reduce heat and simmer for 2 minutes. Thicken with cornstarch and
  turn off heat. Slowly pour in beaten eggs in a thin stream while stirring.
  Serve immediately. Garnish with green onion.
  If soup is to be prepared ahead of time, do not add cornstarch and eggs
  until serving time. Otherwise the egg will be overcooked and spoil the
  appearance. Soup should be quite hot and sour. Adjust the hotness with
  varying amount of white pepper and the sourness with different amounts of
  vinegar.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Manitoba Wild Rice
 Categories: Pasta
      Yield: 4 servings
 
      1 c  Wild rice                           4 c  Water
      1 t  Salt                                6 ea Slices bacon
      2 ea Onions, chopped                     1 ea Sweet green pepper chopped
      3 ea Stalks celery, chopped          1 1/2 c  Sliced mushrooms
      2 T  Butter                            1/4 c  Beef stock or water
      1 x  Salt and pepper to taste       
 
  Rinse rice in colander with cold running water.  In large saucepan, bring
  water and salt to boil; add rice; reduce heat to medium low and simmer,
  covered 30 minutes.  Drain.  Meanwhile, in skillet, over medium high heat,
  fry bacon 3 to 5 minutes or until crisp.  Transfer bacon to paper towel;
  pat dry and chop.  Drain all but 1 tablespoon bacon drippings from skillet;
  add onions and cook, stirring 3 to 5 minutes or until tender. Add green
  pepper, celery and mushrooms; cook, stirring 3 minutes. Transfer vegetable
  mixture to 8 cup casserole. Stir in butter, beef stock and rice. Bake
  covered, 15 to 20 minutes in 350 F degree oven until rice is tender. Season
  to taste with salt and pepper..
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Marinade for Steak
 Categories: Sauces
      Yield: 4 servings
 
      1 c  Olive oil                         1/2 c  Sherry vinegar
      1 x  Or:                               1/2 c  Wine; red or white
      1 x  Or:                               1/4 c  Lemon juice
      2 T  Soy sauce                           2 ea Garlic cloves; sliced
      1 x  Coarsely ground pepper              2 T  Freshly chopped herbs
      1 t  Italian seasoning                   1 x  Red peppercorns; if desired
      1 T  Worcestershire sauce                1 t  Sugar
 
  "... Ingredients in a marinade can be varied, but it is important to use
  wine, vinegar, lemon juice, or some acidic liquid to break down the
  connective tissues.  This process will make the steak more tender.
  Remaining marinade ingredients add flavor." Use a good-quality olive oil or
  walnut oil; add good-quality wine or vinegar and a combination of fresh and
  dried herbs, seasonings, garlic and soy sauce to make a flavorful marinade.
  1.  Place all ingredients in glass screw-top jar; shake vigorously. Arrange
  meat in shallow glass dish; pierce with a fork. Pour marinade over meat;
  turn to coat. Cover and refrigerate several hours or overnight, turning
  meat occasionally. 2.  Remove meat from marinade; pat dry. Remove any
  pieces of spices or herbs that may stick to meat. This recipe is a steak
  marinade, but the ingredients can be adapted for other meats using the same
  techniques.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Marinated Tomatoes
 Categories: Vegetables
      Yield: 4 servings
 
      4 ea Tomatoes; large *                   1 c  Vegetable oil
    1/4 c  Wine vinegar                      1/4 t  Mustard; dry
      1 t  Salt                              1/4 t  Black pepper
      1 ea Garlic; clove, large, minced        1 T  Basil; fresh, chopped
      2 ea Thyme; sprigs, fresh,chopped        1 ea Marjoram; fresh, sprig, chop
      1 T  Scallion; minced               
 
  *    Tomatoes should be peeled and sliced.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++
  Place tomato slices in serving bowl.  Combine remaining ingredients and
  pour over tomatoes.  Toss lightly.  Chill for 1 hour or longer before
  serving.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Mark's Famous Po-Boy
 Categories: Sandwiches, Main dish
      Yield: 4 servings
 
  1 1/2 lb Beef; roast                       1/2 ea Onion; diced
    1/2 ea Bell pepper; diced                  5 oz Hickory smoked worcestershir
      2 T  Peanut oil                          1 t  Seasoning salt
      3 T  Mayonnaise                          8 ea Swiss cheese; sliced
      2 ea Soft french bread              
 
  Calories     per serving: 350 Fat grams per serving: 25 Approx. Cook Time:
  :30 Cholesterol per serving: 20 The roast should be slightly frozen for
  best results in cutting, as this allows you to slice the roast very thin.
  Place sliced roast in bowl with worcestershire sauce for 15 to 20 minutes.
  While meat is marinating Saute onions, bell peppers and 1/2 tsp of
  seasoning salt in peanut oil. Remove vegetables from skillet and cook meat
  in skillet until just browned adding remaining seasoning salt. Add the the
  onions and bell peppers to meat and allow to cook for another 10 minutes.
  Place french bread open face under heat under broiler until crisp. Place
  meat mixture on top of the bread, cover with swiss cheese, and broil until
  cheese has melted.  Add mayonaise and serve with leftover juices.
  Mum-Mum-Mummmm.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Mashed Potatoes With Horseradish
 Categories: Vegetables
      Yield: 4 servings
 
      5 ea Potatoes; medium                    1 x  ;boiling water
    1/2 t  Salt                                2 T  Butter
      1 x  Pepper; freshly ground            1/2 c  Sour cream
      1 T  Horseradish                         2 t  Parsley; minced
 
  Peel and quarter potatoes.  Cook in boiling salted water in medium-size
  saucepan until tender, drain.  Mash, adding 1 T butter and the pepper. Add
  sour cream, horseradish, and minced parsley.  Whip as for mashed potatoes.
  Place in serving bowl; top with 1 T melted butter and serve.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Meat Patties
 Categories: Main dish, Pasta
      Yield: 6 servings
 
      1 x  ----------stuffing----------        2 T  Fat
      1 lb Veal or pork, diced                 3 T  Water
      1 ea Onion, sliced                     1/4 lb Mushrooms, sliced
      1 x  Salt and pepper                     1 T  Dill leaves
      1 x  -----------dough------------      2/3 c  Butter
  2 1/2 c  Flour                               2 t  Baking powder
      2 ea Egg yolks                           1 ea Egg
      3 T  Sour cream                          1 ea Egg white
 
  Heat fat in the skillet and brown meat on both sides.  Remove to a
  saucepan.  Add 3 tablespoons water and onions.  Cook on low heat for 2
  hours.  For the last 1/2 hour add mushrooms.  Grind everything.  Add
  seasoning, and mix well.  To make dough:  Cut the butter into the flour
  with a knife and rub in with fingertips.  Add baking powder, egg yolks, egg
  and sour cream.  Knead dough for few minutes.  Roll out 2 rectangles 18 x 6
  inches.  For a line of stuffing 1 inch off one long side of each rectangle.
  Fold the dough over the stuffing, brush with egg white. Cut into 26
  patties.  Place on a buttered cookie sheet. Bake in a moderate 350 degrees
  F. oven for 35 minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Meatballs In Chile Sauce
 Categories: Appetizers, Mexican, Meats
      Yield: 8 servings
 
      3 ea Corn tortillas; *                 1/2 c  Milk
    1/2 lb Ground beef                       1/2 lb Ground pork
    1/2 lb Ground ham; smoked, cooked        1/4 c  Onion; chopped, 1 small
      1 ea Clove garlic; finely chopped        1 t  Cumin; ground
      1 t  Oregano leaves; dried             1/2 t  Salt
    1/4 t  Pepper                              1 c  Basic red sauce; **
      1 c  Beef broth                     
 
  *    Corn Tortillas should be 6 inches in diameter and should be cut into
  **   For Red Sauce Recipe see Sowest2.zip, or use your favorite mexican
  ~--------------------------------------------------------------------- ~---
  Place tortilla pieces and milk in large bowl; let stand 15 minutes. Mix in
  remaining ingredients except basic red sauce and broth. Shape into 1-inch
  balls.  Heat basic red sauce and broth to boiling in 10-inch skillet;
  reduce heat.  Add meatballs. Cover and simmer until done, 15 to 20 minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Mini Monte Cristo Sandwiches
 Categories: Appetizers
      Yield: 4 servings
 
      2 T  Butter or margarine,softened        2 T  Prepared mustard
      8 ea Slices white bread                  4 oz (4 slices) swiss or fontina*
      4 oz (4 slices) cooked ham               3 ea Large eggs
    1/2 c  Milk                                1 ea Env. golden onion soup mix
    1/4 c  Butter or margarine            
 
  *  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
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Molasses Brown Bread
 Categories: Breads
      Yield: 4 servings
 
  2 1/2 c  Whole-wheat flour               1 1/2 c  Wheat germ
    1/3 c  Brown sugar                       1/2 t  Salt
      1 c  Raisins; mixed dark & light         2 t  Baking soda
  1 7/8 c  Buttermilk                        1/3 c  Molasses
 
  Preheat oven to 325 degrees F.  Grease a 9 X 5 X 3-inch pan.  Combine
  flour, wheat germ, brown sugar, salt and raisins in a mixing bowl. Mix
  well.  In a second mixing bowl, mix baking soda, buttermilk and molasses,
  using a wooden spoon.  This misture will start to bubble. Immediately mix
  it into the dry ingredients.  Spoon the batter into the greased pan. Bake
  at once.  The bread is done when a toothpick comes out clean, about 1 hour.
  Turn out of the pan and cool on a wire rack. Makes 1 loaf.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Mushroom Strudel
 Categories: Appetizers
      Yield: 16 servings
 
      3 T  Butter                              1 ea Large onion, chopped
    1/3 c  Diced sweet red pepper              2 ea Cloves garlic minced
      7 c  Sliced mushrooms                  1/2 t  Salt
    1/2 t  Pepper                            1/2 t  Thyme
      2 t  Lemon juice                       1/2 c  Diced black forest ham
    1/2 c  Shredded mossarella cheese        1/4 c  Minced fresh parsley
      2 T  Fine bread crumbs                   8 ea Sheets phyllo pastry
    1/3 c  Melted clarified butter             2 t  Dijon mustard
    1/4 c  Grated parmesan cheese         
 
  In large frying pan, melt 3 tablespoons butter over medium heat.  Cook
  onion, red pepper and garlic until softened, about 5 minutes.  Add
  mushrooms; increase heat to medium high and cook, stirring often, until
  mushrooms are tender and all moisture has evaporated.  Season with salt,
  pepper, thyme and lemon juice.  Remove from heat; stir in ham, mozzarella
  cheese, parsley and breadcrumbs.  Taste and adjust seasoning. Let cool.
  Divide mushroom filling in two portions.  Brush 4 sheets of phyllo pastry
  lightly with melted butter; stack neatly one on top of the other. About 1
  inch from one long edge of phyllo pastry, spread half of mustard in a 2
  inch wide strip, leaving a 1 inch border on both sides. Over mustard,
  spread half of the mushroom filling. Dust filling and phyllo pastry with
  half the parmesan cheese. Turn up bottom edge of pastry over mushroom
  filling; turn both side edges in the brush this exposed phyllo pastry on
  bottom and edges with butter. Roll up, jelly roll fashion, loosely but
  compactly.  Place, seam down, on baking sheet.  Repeat with remaining
  phyllo pastry, butter, filling and parmesan cheese.  Brush top with butter;
  with sharp knife cut 8 slits on diagonal, on top of each roll, through top
  2 layers of phyllo pastry.  Bake at 375 degrees F over for about 25 minutes
  or until pastry is golden and crisp.  Let cool for about 5 minutes before
  slicing.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Mushrooms in Cream Sauce
 Categories: Vegetables
      Yield: 4 servings
 
      2 lb Mushrooms; fresh                  1/4 lb Bacon; diced
    1/4 c  Butter or margarine                 2 ea Onions; large, diced
      1 c  White wine                        1/2 t  Salt
    1/4 t  Pepper                            1/4 t  Paprika
      1 x  Nutmeg; pinch of                    1 x  Mace; pinch of
      1 c  Cream; heavy                        1 x  Lemon juice; 1/2 med lemon
      2 ea Parsley; sprigs                
 
  Clean mushrooms and slice in half if large.  Pat dry.  Fry bacon in a large
  pan until lightly browned.  Remove from pan and reserve.  Add the butter to
  the pan drippings.  Add onions; saute until lightly browned. Add mushrooms;
  cook until tender, stirring often.  Stir in wine, salt, pepper, paprika,
  nutmeg, and mace.  Cover frypan and cook over low heat 15 minutes. Off the
  heat, add the cooked bacon, cream and lemon juice. Reheat until just warm.
  Do NOT let the mixture boil!!! Garnish with parsley and serve with noodles
  or dumplings.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: New Potato Salad
 Categories: Salads
      Yield: 8 servings
 
      2 lb Potatoes; new (approximatel         1 ea Dill cream dressing recipe
      5 ea Green onions; finely choppe         1 x  Salt & pepper to taste
 
  A local restaurant serves a simple, but elegant, potato salad as part of
  their Sunday Brunch menu.  This is my own attempt at duplicating it. Stir
  the chopped green onions into the Dill Cream Dressing.  Add salt and pepper
  to taste.  You may also want to add more lemon juice or Dijon mustard at
  this point, as this produces a fairly bland dressing. Slice potatoes (leave
  skins on) about 1/4 inch thick. Place in a large bowl and fold in the
  dressing.  Serve chilled.  Best made the day before so the flavors have a
  chance to mingle. Source:  Sallie Austin
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: New Year's Pretzels
 Categories: Desserts
      Yield: 2 servings
 
      2 c  Milk                              1/2 c  Butter or margarine
      2 pk Yeast; active, dry                  2 t  Salt
    1/2 c  Sugar                               7 c  Flour; unbleached
      2 ea Eggs; large                         1 c  Confectioners' sugar
      1 x  ;water                              1 t  Vanilla extract
    1/4 c  Almonds; chopped               
 
  Heat milk and butter until very warm (120-130 degrees F.).  Mix yeast,
  salt, sugar, and 1 cup flour.  Slowly beat into warm milk.  Beat for 2
  minutes.  Add eggs and 1 cup of flour.  Beat for an additional 2 minutes.
  Add enough flour to form a soft dough.  Knead until smooth and elastic,
  about 5 minutes.  Place dough in a greased bowl.  Let rise in a warm place
  until doubled in bulk, about 1 hour.  Punch dough down and let rise again
  until doubled. (1 hour more).  Divide dough in half. Shape pretzel as
  follows:  Roll dough into a rope about 30 inches long and 1 1/2 inches in
  diameter.  Cross the ends leaving a large loop in the center. Flip loop
  back onto crossed ends to form a pretzel. Repeat with remaining dough.
  Place pretzels on greased baking sheets. Let rise 15 minutes more. Bake at
  375 degrees F for 25 to 30 minutes or until golden brown. Cool on wire
  racks.  Mix confectioners' sugar, water and vanilla to form a thin icing.
  Spread icing on pretzels and sprinkle with chopped almonds. Makes 2 large
  pretzels.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Noodles in Sesame Sauce
 Categories: Salads, Appetizers
      Yield: 2 servings
 
     10 oz Fresh chinese noodles               1 x  Oil
      1 x  -----spicy sesame sauce-----    1 1/2 T  Vegetable oil
      3 ea Green onions white minced           3 ea Cloves of garlic, minced
    1/2 x  Piece of giner, minced              2 ea Small asian chilli peppers
  3 1/2 t  Rice vinegar                        2 T  Soya sauce
      2 T  Sugar                           1 1/2 T  Chinese sesame paste
    1/2 c  Chicken stock or broth              1 t  Sesame oil
      1 x  ----------garnish-----------        1 T  Roasted sesame seeds
      1 x  Fresh coriander leaves chop       1/2 c  Julienned carrots/cucumbers
 
  Cook noodles, fresh or fried, until al dente.  Drain and rinse in cool,
  then cold, water.  Drain well.  Sprinkle with vegetable, peanut or sesame
  oil.  (Cold, oiled cooked noodles can be stored in the fridge for several
  days). SAUCE:  In a small skillet, heat vegetable oil and saute onions,
  garlic, ginger and chili peppers until garlic is soft but not brown. Turn
  off heat and add vinegar, soy sauce, sugar, sesame paste and chicken stock.
  Heat and simmer sauce, stirring for 2 minutes. Stir in sesame oil. Cool to
  room temperature. Pour sauce over chilled noodles and mix well. Heap
  noodles on s platter and garnish with sesame seeds, coriander and julienned
  vegetables.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Old German Muffins
 Categories: Breads, Desserts, German
      Yield: 4 servings
 
    3/4 c  Butter or margarine               1/2 c  Sugar
      2 ea Eggs; large                         1 T  Rum
      1 t  Vanilla extract                     3 T  Milk
    1/2 t  Cinnamon                            2 t  Baking powder
  2 1/4 c  Flour; unbleached                 1/4 c  Almonds; ground
      1 T  Orange rind; grated               1/4 c  Raisins; if desired
 
  Cream butter and sugar.  Beat in eggs, rum, vanilla, and milk.  Mix
  cinnamon, baking powder, and flour.  Add flour mixture to butter mixture.
  Gently mix in almonds, orange rind, and raisins.  Pour batter into greased
  muffin tins, filling half full.  Bake at 375 degrees F. for 25 to 30
  minutes, or until browned. Makes 18 muffins.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Orange Poppyseed Dressing
 Categories: Salads, Dressings
      Yield: 8 servings
 
    2/3 c  Safflower or corn oil             1/4 c  Lime juice
      2 T  Orange juice                        2 T  Orange rind; grated
      2 T  Honey                               2 T  Onion; minced
      1 T  Poppy seeds                         1 x  Salt & pepper to taste
 
  ** I used peanut oil and minced green onions when I made this.  I served it
  on a salad of Boston lettuce with melon and chopped prosciutto. Slightly
  toast the poppy seeds (method below).  Place all ingredients in a screw-top
  jar. Shake vigorously.  Chill until serving. This dressing complements any
  green salad, but the addition of some small chunks of cantelope, honeydew,
  or star fruit to your greens will enhance the orange-honey flavor of the
  dressing.  Or try it over slices of cold roast pork with nectarine wedges
  on watercress. Poppy Seeds: Did you know that it takes almost a million
  seeds to make a pound? These tiny bluish-black gems come from the opium
  poppy plant. But even if you eat a million, you won't experience any
  narcotic effect. Connoisseurs say those imported from Holland taste best.
  For even better flavor, seeds should be slightly toasted in a 350 degree
  oven for about 5 minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      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 chedder cheese
    2/3 c  Mayonnaise                        1/2 t  Worcestershore sauce
    1/4 t  Dry mustard                         2 T  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.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Ox Tail Soup
 Categories: Soups, English
      Yield: 6 servings
 
      2 lb Ox tails; disjointed or             2 ea Veal tails
      1 ea Onion; medium, sliced               2 T  Vegetable oil
      8 c  Water                               1 t  Salt
      4 ea Peppercorns                       1/4 c  Parsley; chopped
    1/2 c  Carrots; diced                      1 c  Celery; diced
      1 ea Bay leaf                          1/2 c  Tomatoes; drained
      1 t  Thyme; dried, crushed               1 T  Unbleached flour
      1 T  Butter or margarine               1/4 c  Madeira
 
  In a 4-quart Dutch Oven brown oxtail and onion in hot oil for several
  minutes.  Add water, salt and peppercorns; simmer uncovered for about 2
  hours.  Cover and continue to simmer for 3 additional hours.  Add the
  parsley, carrots, celery, bay leaf, tomatoes, and thyme; continue simmering
  for 30 minutes longer or until the vegetables are tender. Strain stock and
  refrigerate for an hour or more.  In a blender puree the edible meat and
  vegetables and reserve.  Remove fat from top of stock and reheat. In a
  large, dry frypan brown flour over high heat. Cool slightly. Add the butter
  or margarine, blend.  A little at a time, add the stock and vegetables.
  Correct seasoning and add madeira just before serving.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Panhandle Cornbread
 Categories: Breads, Cheese/eggs
      Yield: 4 servings
 
      1 c  Corn meal; yellow                   1 t  Baking powder
      1 c  Cheddar; sharp, shredded            2 ea Eggs; lg, beaten
    1/2 c  Vegetable oil                       1 c  Dairy sour cream
      8 oz Corn; cream style, 1 cn             4 oz Green chile peppers; chopped
 
  Preheat the oven to 400 degrees F. and generously grease a 12 cup bundt or
  9-inch tube pan; set aside.  In a large bowl, combine the cornmeal and
  baking powder.  Stir in the cheddar.  In a medium bowl, beat the eggs, oil,
  sour cream, corn and chiles together.  Add to the cornmeal mixture. Stir
  until just moistened and then spoon the batter into the prepared pan. Bake
  for 40 to 50 minutes in the preheated oven until a wooden pick inserted in
  the center comes out clean.  Cool on a rack for 10 minutes then invert over
  a serving plate.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pasta Salad with Chicken and Artichokes
 Categories: Salads, Meats
      Yield: 6 servings
 
      1 lb Pasta shells                        2 T  Oil
  1 1/2 c  Mayonnaise                          3 T  Lemon juice
      3 T  Chopped parsley                     1 t  Dried parsley
      3 c  Diced cooked chicken                6 oz Jar artichokes chopped and
      1 ea Dash of tabasco                     1 ea Toasted almonds
 
  Cook pasta in large pot of boiling, salted water until tender, but firm, 8
  to 12 minutes, stirring often.  Drain well and rinse with cold water. Shake
  out excess water and toss pasta with oil. Combine mayonnaise, lemon juice,
  parsley and basil.  Place pasta in large bowl. Add mayonnaise mixture,
  chicken, artichokes and tabasco.  Toss well. Garnish with almonds. For a
  decorative presentation, serve in avacado halves, in tomato cups or on
  lettuce leaves.  Yields 6-8 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pecan Pie 1
 Categories: Desserts
      Yield: 8 servings
 
    1/2 ea Butter; stick                       3 ea Egg
      1 c  Sugar                               1 c  Karo; white
      3 T  Corn meal                           1 t  Vanilla
      1 ea Salt; pinch                         1 c  Pecans; chopped
      1 ea Pie shell                      
 
  Calories     per serving: 250 Fat grams per serving: 30 Approx. Cook Time:
  1:30 Cholesterol per serving: 20 Add all ingredients together in bowl, and
  mix well.  Pour into pie shell, and bake 1 hour at 300 degrees. Allow to
  cool and serve.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pecan Pie 2
 Categories: Nuts, Pies
      Yield: 1 servings
 
      2 T  Butter or margarine                 2 ea Large beaten eggs
    1/2 c  Dark corn syrup                   1/3 c  Sugar
      2 t  Unbleached flour                  1/4 t  Vanilla
      1 x  Pecan pie pastry shell            1/2 c  Pecan halves
 
  In a small nonmetal bowl micro-cook butter or margarine, uncovered, on 100%
  power for 30 seconds to 1 minute or till melted.  Stir in beaten eggs, corn
  syrup, sugar and flour.  Micro-cook, uncovered, on 50% of power about 5
  minutes or till slightly thickened, stirring every minute. Stir in vanilla.
  Turn into pecan pie pastry.  Arrange pecan halves atop pie. Micro-cook,
  uncovered, on 30% power for 6 to 7 minutes or just till set, rotating the
  dish a quarter-turn every 2 minutes. Cool before serving.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Polka Dot Quick Bread
 Categories: Breads, Cheese/eggs
      Yield: 4 servings
 
      2 c  Cranberries; fresh or frozen        1 c  Milk
      1 ea Egg; lg, slightly beaten          1/4 c  Butter; melted
      1 t  Orange peel; grated                 2 c  Unbleached flour
      1 c  Sugar                               1 t  Baking powder
    1/2 t  Salt                            1 1/2 c  Cheddar; md, shredded
    1/2 c  Walnuts; coarsely chopped      
 
  Preheat the oven to 350 degrees F. then grease a 9 X 5-inch loaf pan; set
  aside.  Cut the cranberries in half and set aside in a small bowl.
   In a medium bowl, combine the milk, egg, butter, and orange peel and set
  aside. Sift the flour, sugar, baking powder, and salt into a large bowl.
  Add the halved cranberries, cheese and nuts.  Toss with a fork to
  distribute.  Add the milk mixture all at once and stir the flour mixture
  until just moistened.  Turn into the prepared loaf pan and bake for 1 hour
  and 15 minutes in the preheated oven or until a wooden pick inserted in the
  center comes out clean.  Cool in the pan on a rack for 10 minutes, then
  remove from the pan.  Cool to room temperature on the wire rack before
  slicing.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Potato Pancakes German Style
 Categories: Vegetables, German
      Yield: 4 servings
 
  2 1/2 c  Potatoes; (2 large) *               3 c  ;water
      1 t  Lemon juice                         1 ea Potato; boiled, mashed
      1 ea Egg; large, beaten                  2 T  Milk
    1/2 t  Salt                                1 x  Vegetable oil; as needed
 
  *    Potatoes are grated on medium grater.  2 1/2 Cups Approx.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++
  Grate raw potatoes into water to which lemon juice has been added. Place
  potatoes in a strainer or cheese cloth and drain off liquid. Drain well.
  Beat raw and cooked potatoes with egg, milk, and salt to form a batter.
  Using 3 T oil for each batch, drop batter for 3 or 4 pancakes at a time in
  hot oil in a large frypan.  When firm on the bottom side, loosen edges and
  turn.  Brown on other side.  Remove, drain on paper towel, and keep warm.
  Continue until all batter is used. Serve immediately. NOTE: If potato cakes
  are served with meat, sprinkle with salt. Sprinkle with sugar if served
  with applesauce.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Potato Salad With Beer Dressing
 Categories: Salads, Vegetables, Ethnic
      Yield: 4 servings
 
      6 ea Potatoes; medium                    4 ea Bacon; slices
      1 T  Onion; chopped                      1 ea Celery; stalk, chopped
      1 t  Salt                                2 T  Butter
      2 T  Unbleached flour                  1/2 t  Mustard; dry
      1 T  Sugar                               1 c  Beer; any brand
    1/2 t  Tobasco sauce                       2 T  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.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: California Rarebit
 Categories: Vegetables, Main dish, Cheese/eggs
      Yield: 4 servings
 
      3 tb Butter                            1/2 c  White Wine; Dry
  2 1/2 c  Monterey Jack Cheese; Cubed         1 ea Egg; Lg, Lightly Beaten
      1 t  Worcestershire Sauce              1/2 t  Basil; Crushed
      2 c  Mushrooms; Fresh, Sliced          1/2 t  Garlic Powder
 
  Melt 1 tbl of butter in the top of a double boiler.  Add the wine and heat,
  then stir in 2 cups of the cheese.  Heat until melted.  Add a little of the
  cheese mixture to the beaten egg and then add the egg mixture back into the
  cheese.  Cook and stir about 1 minute.  Add the Worcestershire sauce and
  basil, set aside keeping the sauce warm.  Saute the mushrooms in the
  remaining butter until just tender then sprinkle with the garlic powder and
  remove from the heat.  Arrange toast points or triangles on individual
  heatproof plates.  Spoon the sauce over the toast then top with the sauteed
  mushrooms.  Sprinkle with the remaining cheese and broil until bubbly.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Sunrise Popovers
 Categories: Breads, Cheese/eggs
      Yield: 8 servings
 
      4 tb Vegetable Shortening            1 1/3 c  Unbleached Flour
    1/2 t  Salt                              2/3 c  Milk
    2/3 c  Water                               4 ea Eggs; Lg
    1/2 c  Cheddar; Sharp, Shredded       
 
  Preheat the oven to 375 degrees F.  Place eight 6-oz custard cups on a
  large baking sheet.  Spoon 1 1/2 tsp of shortening into the bottom of each
  custard cup and set aside.  Combine the flour and salt in a large bowl,
  then gradually stir in the milk and water until well blended.  Beat in the
  eggs, 1 at a time, beating until smooth after each addition.  Fold in the
  cheddar cheese.  Place the baking sheet with the custard cups in the
  preheated oven for 3 to 5 minutes until the shortening melts and the
  custard cups are hot.  Fill the custard cups 1/2 to 2/3rds full with the
  batter.  Bake for 45 minutes in the preheated oven, without opening the
  oven door until the popovers rise and turn golden brown.  If not golden
  brown after 45 minutes, bake for an additional 5 minutes.  Serve piping
  hot.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cheddar Braids
 Categories: Breads, Cheese/eggs
      Yield: 8 servings
 
      1 c  Water; Warm, 110-115 Deg. F.        1 pk Active Dry Yeast; OR
      1 tb Active Dry Yeast; Bulk          3 1/2 c  Unbleached Flour; *
      1 t  Sugar                           1 1/2 t  Salt
    3/4 c  Butter; Room Temperature            4 ea Eggs; Lg, Room Temperature
      6 oz Cheddar; Extra Sharp, Diced         1 ea Egg; Lg
      1 tb Milk                                2 tb Celery Seeds
 
  *    You can use up to 4 1/2 cups of flour in this recipe depending on the
       weather.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Pour the warm water into a warm bowl and add the yeast.  Stir to dissolve
  then let stand until light and puffed, about 5 minutes.  Add 1 1/2 cups of
  the flour, sugar and salt.  Beat with an electric mixer on the lowest speed
  for 1 minute.  Beat on medium speed for 2 minutes longer.  Add the butter
  to the yeast mixture and beat for another 1 minute.  On the lowest speed on
  the mixer, beat in 1 egg and 1/2 cup of flour until well blended, repeating
  until the 4 eggs are used up and enough flour has been added to make a soft
  sticky dough.  Continue to beat with the mixer or by hand, until the dough
  is glossy and elastic and pulls away from the side of the bowl. Stir in the
  cheddar cheese by hand.  Cover and let rise in a warm place free from
  drafts until doubled in bulk, about 2 1/2 to 3 hours. When the dough has
  doubled in bulk, punch down and place in the refrigerator for at least 5
  hours or better, overnight.  Remove the dough from the refrigerator. Divide
  in half and cover and refrigerate the second ball of dough. Knead the
  remaining ball of dough on a lightly floured surface until soft and
  pliable.  Divide the dough into 3 equal parts and roll each piece into a
  rope 12 to 16-inches long.  Braid the ropes, starting in the middle and
  working toward each end.  Pinch the ends together so seal them. Grease a
  large baking sheet and place the finished braid on one side of the sheet.
  Repeat with the refrigerated dough.  In a small bowl beat the egg and milk
  together.  Brush the braids with the egg mixture and let the braids rise in
  a warm place, free from drafts, until dough in bulk, about 1 1/2 to 2
  hours.  Do not cover.  Midway through the rising time, brush with the egg
  mixture again.  Preheat the oven to 400 degrees F. When fully risen, brush
  with the egg mixture for a final time and sprinkle evenly with the celery
  seeds.  Bake for 40 minutes in the preheated oven until a wooden skewer or
  pick inserted in the braid comes out dry. Remove from the oven and from the
  baking sheet.  Cool to room temperature, on wire racks, before slicing.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Sourdough Pancakes #4
 Categories: Breads
      Yield: 4 servings
 
      1 c  Buttermilk Pancake Mix            1/2 c  Active Starter
    1/2 c  Milk                                1 ea Large Egg
      1 T  Cooking Oil                       1/2 t  Baking Powder
 
  Mix well and let stand a few moments.  Drop by large spoonsful on hot
  griddle. NOTE: Berries of all kinds can be added to these recipes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Sourdough Pancakes #5
 Categories: Breads
      Yield: 6 servings
 
      3 ea Large Eggs, Well Beaten             1 c  Sweet Milk
      2 c  Active Starter                  1 3/4 c  Unbleached Flour
      1 t  Baking Soda                         2 t  Baking Powder
  1 1/2 t  Salt                              1/4 c  Sugar
 
  Beat eggs.  Add milk and starter.  Sift together the flour, soda, baking
  powder, salt, and sugar.  Mix together.  Drop onto hot griddle by large
  spoonsful. NOTE: If ungreased griddle is used add 1/4 c Melted Fat to the
  above recipe. Bacon fat give a great taste.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Aunt Cora's Biscuits
 Categories: Breads
      Yield: 4 servings
 
  1 1/2 c  Sifted Unbleached Flour             3 t  Baking Powder
      1 t  Salt                            1 1/2 t  Baking Soda *
      2 T  Sugar                             1/4 c  Shortening, Melted
  1 1/2 c  Sourdough Starter              
 
  *   More Baking Soda may be added if the starter if very sour. Place flour
  in bowl, add starter in a well, then add melted shortening and dry
  ingredients. Mix lightly and turn out onto a lightly floured board and
  knead until the consistency of bread dough, or of a satiny finish.  Pat or
  roll out dough to 1/2 inch thickness, cut and put on a greased pan.  Coat
  all sides of biscuits with melted butter.  Let rise over boiling water for
  1/2 hour.  Bake at 425 degrees F for 15 to 20 minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Mary Rogers's Sourdough Biscuits
 Categories: Breads
      Yield: 4 servings
 
    1/2 c  Active Starter                      1 c  Milk
  2 1/2 c  Flour                             1/3 c  Lard or Shortening
      1 T  Sugar                             3/4 t  Salt
      2 t  Baking Powder                     1/2 t  Baking Soda
    1/4 t  Cream Of Tartar                
 
  At bedtime make a batter of the half cup of starter, cup of milk, and 1 cup
  of the flour.  Let set overnight if the biscuits are wanted for breakfast.
  If wanted for noon, the batter maybe mixed in the morning and set in a warm
  place to rise.  However, unless the weather is real warm, it is always all
  right to let it ferment overnight. It will get very light and bubbly. When
  ready to mix the biscuits, sift together the remaining cup and a half of
  flour and all other dry ingredients except the baking soda.  Work in the
  lard or shortening with your fingers or a fork.  Add baking soda dissolved
  in a little warm water to the sponge and then add the flour mixture. Mix
  into a soft dough.  Knead lightly a few times to get in shape.  Roll out to
  about 1/2 inch thickness or a little thicker,and cut with a biscuit cutter.
  Place close together in a 9 x 13-inch pan, turning to grease tops. Cover
  and set in a warm place to rise for about 45 minutes.  Bake in a 375 degree
  oven for about 30 to 35 minutes.  Leftovers are good split and toasted in a
  sandwich toaster.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Potatoe Wedges
 Categories: Vegetables
      Yield: 4 servings
 
      3 ea Medium baking potatoes            1/3 c  Unsalted margarine/butter
  2 1/2 t  Mrs. Dash Seasoning               1/2 c  Shredded cheese
      1 c  Sour cream                          1 T  Mrs. Dash Seasoning (dip)
 
   Sour Cream Dip: Combine sour cream and Mrs. Dash for dip, cover and chill.
   Potatoes: Preheat oven to 375 F. Scrub potatoes, pat dry and cut into 8
  wedges. Melt butter in a pan, add remaining Mrs. Dash. Dip potatoe wedges
  into butter, coat all sides. Place in a single layer in a baking dish. Cut
  side down. Spoon remaining butter over potatoes. Bake 20-25 minutes or
  until brown. If desired, sprinkle shredded cheese over potatoes and bake
  anotheer 3-5 minutes until cheese is melted.
   Serve with sour cream dip or steak sauce.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Bacon Roll-ups
 Categories: Appetizers
      Yield: 5 servings
 
      6 oz Cream cheese w/chives               1 T  Milk
     25 ea Mixed grain sandwich bread         25 ea Bacon cut in halves
 
     Combine milk and cheese.  Stir to spreading consistency.  Spread about 2
  teaspoons on each side of bread, thin cut in 2 pieces.  Roll bread and wrap
  with bacon.  Place on broiler pan.  bake at 350F for 30 minutes or until
  bacon browns.  These freeze well.  thaw before cooking. Yields 50.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Baked Pizza Sandwich
 Categories: Main dish, Cheese/eggs, Meats
      Yield: 6 servings
 
      1 lb Lean ground beef                   15 oz Tomato sauce; 1 cn, or
     15 oz Pizza sauce; 1 cn                   1 t  Oregano leaves
      2 c  Biscuit baking mix                  1 ea Egg; lg
    2/3 c  Milk                                8 oz Cheese; *
      2 oz Mushrooms;sliced,drained,1cn      1/4 c  Parmesan cheese; grated
 
  *    Use 1 8-oz package of sliced process American Or mozzarella cheese.
  ~--------------------------------------------------------------------- ~---
  Heat the oven to 400 degrees F.  Cook and stir the meat in a large skillet
  until brown.  Drain off the excess fat.  Stir in half of the tomato sauce
  and the oregano leaves into the meat mixture.  Heat to boiling then reduce
  the heat and simmer, uncovered, for 10 minutes.
   While the meat mixture is simmering, mix the baking mix, egg and the milk.
  Measure out 3/4 cup of the batter and set aside.  Spread the remaining
  batter in a greased baking pan 9 X 9 X 2-inches.  Pour into the remaining
  tomato sauce over the batter, spreading evenly.  Layer 4 slices of the
  cheese, the meat mixture, the mushrooms and the remaining cheese on top of
  the batter and tomato sauce.  Spoon the reserved batter on the top of the
  cheese.  Sprinkle the batter top with the grated Parmesan cheese and bake,
  uncovered, until it is golden brown, 20 to 25 minutes. Cool for 5 minutes
  before cutting into squares and serving.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Barbecue Sauce
 Categories: Sauces
      Yield: 4 servings
 
    3/4 c  Chopped onion                     3/4 c  Tomato catsup
    1/3 c  Lemon juice                         3 T  Worcestershire sauce
      2 t  Salt                              1/2 c  Salad oil
    3/4 c  Water                               3 T  Sugar
      2 T  Prepared mustard                  1/2 t  Pepper
 
  Cook onion until soft in oil.  Add remaining ingredients.  Simmer 15
  minutes.  Good for steak, chicken or other barbecue favorites.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Beef Tacos
 Categories: Mexican, Main dish
      Yield: 6 servings
 
      1 lb Ground beef                         1 ea Chopped onion
      1 x  Salt to taste                       1 ea Clove garlic (optional)
      1 pk Taco shells                         1 c  Green chili or taco sauce
 
  Saute' the beef and onion until brown. Salt to taste. Add garlic if
  desired. Place a heaping tablespoon of meat mixture in each shell and stuff
  with lettuce, tomato and cheese. Serve with the chili or taco sauce and top
  with sour cream or guacamole for an added treat.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Blue Ribbon Burgers
 Categories: Main dish, Cheese/eggs, Meats
      Yield: 6 servings
 
      2 lb Ground beef                         2 t  Worcestershire sauce
    1/2 t  Salt                              1/4 t  Garlic salt
    1/4 t  Pepper                              3 oz Cream cheese; softened, 1 pk
      2 T  Blue cheese; crumbled               4 oz Mushrooms; 1 can, *
 
  *   Use 1 4-oz can of mushroom stems and pieces.
  ~--------------------------------------------------------------------- ~--
  Mix meat, Worcestershire sauce and seasonings.  Shape the mixture into 12
  thin patties, each about 4-inches in diameter.  Mix the cream cheese and
  the blue cheese.  Top each of 6 patties with the cheese mixture, spreading
  to within 1/2 inch of the edge; press the mushrooms into the cheese. Cover
  each patty with one of the remaining patties, sealing the edges firmly.
  Broil or grill the patties 4-inches from the heat, turning once, until the
  desired doneness is reached and cheese is melted, about 10 to 15 minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Brownie Cookies
 Categories: Desserts, Cookies, Chocolate
      Yield: 48 servings
 
      4 oz Semisweet chocolate                 1 oz Unsweetened chocolate
  2 1/3 c  Sifted all-purpose flour        1 1/2 t  Baking soda
    1/2 t  Baking powder                     1/4 lb Unsalted butter
      1 c  Granulated sugar                    1 T  Vanilla extract
      2 ea Eggs                                1 T  Milk
    3/4 c  Finely chopped walnuts         
 
  1.  Melt the chocolate over hot water. 2.  Sift the flour, baking soda, and
  baking powder together. Set aside. 3.  In the bowl of a mixer, cream the
  butter. Add the sugar slowly and continue to beat. Add the vanilla, then
  the eggs 1 at a time. Add the chocolate and stir to blend. 4. Stir in the
  dry ingredients and the milk by hand. When just blended, mix in the
  walnuts. Cover and refrigerate dough for 30 minutes before rolling. 5.
  Preheat oven to 375 degres. Lightly grease a cookie sheet. 6. To form the
  cookies, scoop out a portion of dough and roll out on a well-floured
  surface. When dough is 1/4 inch thick, cut it into rounds or other desired
  shapes. Re-roll scraps and cut again. 7. Place on cookie sheet (leave room
  for expansion) and bake for 6 to 8 minutes. Watch for any hot spots in the
  oven and don't let these cookies overbrown. VARIATION: For the Brownie
  Cookie Crust, make 1 recipe of Brownie Cookies and chill the dough briefly.
  Lightly grease the back side of a large baking sheet. Roll the dough out
  onto the baking sheet as thinly as possible so that the baked product will
  crumble easily. Bake crust at 375 degrees for 5 to 7 minutes. Let crust
  harden, then slide the cookie from the sheet and cool completely. Roll over
  the cookie with a rolling pin until it is crushed to a fine crumb. (There
  should be about 2 1/4 cups of crumbs.) Melt 1 stick plus 1 tablespoon of
  unsalted butter. Mix it into the crumbs and pack the mixture over the
  bottom and up the sides of a 10-inch springform pan. Freeze for 30 minutes
  before filling in order to set the crust. Note: When I made this, I made
  individual cookie crumb crusts for the "Kit's Chocolate Mousse" recipe by
  using a large muffin pan. Line each cup with waxed paper for easy removal.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: CAMPERS PIZZA PIE
 Categories: Italian, Pizza
      Yield: 4 servings
 
      8 ea .        pizza or spaghetti         1 ea Wheat bread
    1/4 ea Mozzarella cheese                   1 x  Pepperoni
 
    Using the pie iron,take two slices of bread,put 1 1/2  tablespoons pizza
  sauce on one slice of bread.Top with Mozzarella  cheese and sliced
  pepperoni.Place other side of bread on top and  butter outer sides of
  bread.Put sandwich into pie iron and place  in coals of fire.Cook until
  bread is toasted.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cheeseburger Pie
 Categories: Main dish, Cheese/eggs, Meats
      Yield: 6 servings
 
      1 x  -----------crust------------        1 c  Bisquick baking mix
    1/4 c  Milk or light cream                 1 x  --------meat filling--------
      1 lb Lean ground beef                  1/2 c  Onion; chopped, 1 md
    1/2 t  Salt                              1/4 t  Pepper
      2 t  Bisquick baking mix                 1 t  Worcestershire sauce
      1 x  ----------topping-----------        2 ea Tomatoes; sliced, md
      2 ea Eggs; lg                            1 c  Cheddar cheese; shredded,4oz
 
  Heat the oven to 375 degrees F.  Mix the 1 cup of the biscuit baking mix
  and the milk until a soft dough forms.  Gently smooth the dough into a ball
  on a floured cloth-covered surface after kneading the ball 5 times to mix.
  Roll out the dough until it is 2 inches larger than an inverted 9-inch pie
  pan.  Ease into the pan and flute the edges. Set aside. Cook and stir the
  meat and onion in a large skillet until the meat is brown. Drain off the
  excess fat.  Stir in the salt, pepper, 2 Tb of the baking mix, and the
  worcestershire sauce.  Turn the meat filling into the pastry lined pie pan.
  Arrange the tomato slices on the meat mixture. Beat the eggs slightly and
  stir in the cheese. Spoon onto the tomatoes spreading the mixture to cover
  the top completely. Bake for about 30 minutes. Cut into wedges and serve
  with chili sauce, if desired.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: CHICAGO DEEP-DISH PIZZA
 Categories: Italian, Pizza
      Yield: 4 servings
 
      1 ea .        loaf frozen white b        1 ea .        italian sausage
    1/4 ea P        chopped onion             16 ea Can tomatoes
      6 ea .        can tomato paste         1/3 ea P        grated parmesan che
      1 ea P.       dried oregano leave        1 ea P.       dried basil leaves,
     12 ea .        natural low moistur   
 
    On lightly floured surface,let dough stand at room temperature  1
  hour.Remove casing from sausage.Brown sausage;drain.Add onions;  cook until
  tender.Stir in tomatoes,tomato paste,Parmesan cheese  and seasoning;simmer
  15 minutes.Roll dough to 15 X 11 " rectangle;  press onto bottom and 1 " up
  sides of greased 13 X 9 " baking pan.  Cover with half of mozzarella cheese
  and tomato mixture;repeat  layers.Bake @ 425 degrees 20 minutes.Sprinkle
  with additional  Parmesan cheese,if desired.Let stand 15 minutes before
  serving.    Options: Add 1 cup mushroom slices and 1/2 cup chopped green
  peppers with onions.Add 1 tsp. fennel seed to meat mixture. Serves 8.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chicken Noodle Soup
 Categories: Penn dutch, Soups, Meats
      Yield: 1 servings
 
      4 lb Chicken                             3 qt Water, cold
      1 ea Onion, sliced                       1 ea Carrot, sliced
      1 ea Bay leaf                            1 t  Parsley
      1 x  Salt & pepper                  
 
  Wash and clean chicken carefully; cut in pieces. Cover with the cold water.
  Add the vegetables and seasoning and let simmer for 3 hours or until
  chicken is tender. Skim off fat. Remove the chicken and add 2 cups of
  noodles and cook 15 minutes. Source: Pennsylvania Dutch Cook Book - Fine
  Old Recipes, Culinary Arts Press, 1936.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Chip Torte
 Categories: Snacks, Desserts
      Yield: 6 servings
 
      3 ea Egg whites; large                 1/4 t  Salt
    1/8 t  Cream of tartar                 1 1/3 c  Sugar
      1 t  Vanilla extract                     1 c  Potato chips; crushed
  1 1/2 oz Unsweetend chocolate                1 c  Milk
      1 T  Flour; unbleached                 1/4 t  Salt
      3 ea Egg yolks; large,beat slight        1 T  Butter
    1/2 t  Vanilla extract                   1/2 c  Heavy cream;sweeten, whipped
 
  Preheat oven to 300 degrees F.  Beat egg whites with salt and cream of
  tartar until foamy.  Add 1 cup of sugar slowly, and beat until meringue
  stands in very stiff peaks (about 10 to 15 minutes).  Add vanilla and mix
  thoroughly.  Fold in potato chips.  Cover cookie sheet with unglazed paper
  (baking parchment or brown paper bag).  Spread meringue on paper in 2
  rounds 9 inches in diameter and about 3/4-inch thick. Bake 45 minutes.
  Cool.  Place chocolate and milk in saucepan. Cook and stir over medium heat
  until chocolate is melted.  Beat with electric mixer until blended. Combine
  1/3 cup sugar, flour, and salt. Add to chocolate mixture slowly, stirring
  well.  Cook and stir until thick, about 10 to 15 minutes. Add slightly
  beaten egg yolks slowly to chocolate mixture, blending well. Cook for 3
  minutes longer, stirring constantly. Remove from heat. Stir in butter and
  vanilla. Cool to room temperature. Spread cooled chocolate filling on one
  meringue, then place second meringue on top.  Spread sides with sweetened
  whipped cream.  Chill until ready to serve, but don't keep in refrigerator
  mor than a few hours, lest the meringues wilt.  Serve with more whipped
  cream or vanilla ice cream.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Marble Cake
 Categories: Cakes, Penn dutch
      Yield: 1 servings
 
    1/3 c  Butter                              2 ea Egg, well beaten
      1 c  Sugar                           1 1/2 c  Flour
      2 t  Baking powder                     1/2 c  Milk
      1 ea Chocolate, unsweetened, squa        1 T  Butter
      1 t  Vanilla                        
 
  Cream the 1/3 cup butter and sugar together, add the well beaten eggs and
  mix well. Sift flour and baking powder and add alternately with the milk to
  the first mixture. Put 1/3 of mixture into a bowl and add the 1 Tbsp of
  butter and chocolate which have been melted together. To the white batter,
  add the vanilla. Drop white batter, then chocolate, by spoonfuls into a
  well-greased, deep cake pan and bake at 350-F about 40 minutes. Source:
  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cinnamon French Toast
 Categories: Breakfast
      Yield: 3 servings
 
      1 x  Lge egg, beaten                   1/4 c  Milk
      1 t  Vanilla extract                   1/4 t  Ground cinnamon
      3 x  Slices bread                   
 
   This is an excellent source of protein, carbohydrates, and (cooked in
  butter or oil), fat.
   Beat the egg, milk,vanilla, and cinnamon together in a flat dish such as a
  soup plate or pie pan, that will accomodate the bread and make it easy to
  remove the bread once it's wet. Add 1 slice of bread at a time, turning so
  that both sides are coated and absorb some of the liquid. Remove the bread,
  slice by slice, to a plate. Heat butter or oil on a large griddle or
  skillet, reduce the heat, and brown the bread briefly on each side. Serve
  with syrup, honey, cooked or raw fruit, or plain.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Clown Faces
 Categories: Cheese/eggs
      Yield: 1 servings
 
      1 x  Lge pancake                         2 x  Poached or fried eggs
      3 x  Orange slices                     1/2 x  Cherry tomato
 
   Make the pancakes in advance and set them in oven to keep them warm. Poach
  or fry the eggs. To assemble the faces, place the pancakes on a plate, with
  eggs for eyes, orange slices for ears and mouth, and a tomato half for the
  nose. NOTE: For a lighter meal, omit the eggs and use apricot or peach
  halves for eyes and half a fresh cherry for a nose. Or, omit pancakes,
  assemble eggs directly on plate, and add a smile made from chopped, sauted
  potatoes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Corn Bread
 Categories: Breads, Penn dutch
      Yield: 1 servings
 
      1 c  Cornmeal, yellow                    1 x  *or:
      1 c  Cornmeal, white                     4 T  Sugar
      1 t  Salt                                1 ea Egg, well beaten
      1 c  Milk, skim                          1 c  Flour
      4 t  Baking powder                       2 T  Butter, melted
 
  Add the sugar and salt to the cornmeal. Beat the egg well and pour into the
  milk; stir this mixture into the meal, beating thoroughly. Sift the flour
  and baking powder into the meal, add the melted butter and beat hard. Pour
  the mixture into a greased pan and bake at 400-F until brown. To make a
  thin crisp Johnny Cake, use an oblong pan and spread batter thinly. For a
  soft loaf, spread batter thickly. Source: Pennsylvania Dutch Cook Book -
  Fine Old Recipes, Culinary Arts Press, 1936.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Dallas Cowboy Tacos
 Categories: Appetizers
      Yield: 3 servings
 
      1 ea Sausage (medium roll)               1 c  Velveeta cheese
    1/2 c  Onion (chopped)                     2 c  Crescent rolls
 
     Cook sausage over medium heat until well browned; drain.  Stir in the
  onions and also brown.  When completed, open can of rolls and stretch the
  dough until thin without splitting or tearing.  In the wide part of the
  dough, add the sausage and onion mixture, put cheese on top of that. Then
  roll the dough as you would a regular cresent roll. Make sure you pinch all
  the open areas closed.  Bake in preheated oven at 375F for 10 to 12
  minutes.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Double Cheese Hamburger Casserole
 Categories: Main dish, Cheese/eggs, Meats
      Yield: 5 servings
 
      4 oz Noodles; uncooked, abt 2 c          1 lb Lean ground beef
    1/3 c  Onion; chopped                    1/4 c  Celery chopped
      8 oz Tomato sauce; 1 cn                  1 t  Salt
      3 oz Cream cheese; softened, 1 pk      1/2 c  Cottage cheese; creamed
    1/4 c  Dairy sour cream                    1 ea Tomato; md., optional
 
  Cook the noodles as directed on the package and then drain.  While the
  noodles are cooking, cook and stir the meat, the onion and the celery in a
  large skillet until the meat is brown.  Drain off the excess fat.
   Stir in the noodles tomato sauce, salt, cream cheese, cottage cheese and
  the sour cream. TO COOK IN A SKILLET: Heat the mixture to boiling, then
  reduce the heat and simmer, uncovered, for 5 minutes, stirring frequently.
  Remove from the heat. Cut the tomato into thin slices and arrange on the
  meat mixture. Cover and let sit for about 5 minutes or until the tomato
  slices are warmed. TO COOK IN THE OVEN: Turn the mixture into an ungreased
  1 1/2-quart casserole.  Cut the tomato into thin slices and arrange on the
  meat mixture.  Cover and bake in a 350 degree F. oven until hot, about 30
  minutes.  Serve immediately.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Family Favorite Burgers
 Categories: Main dish, Meats
      Yield: 6 servings
 
  1 1/2 lb Ground beef                         2 ea Bread; fresh bread crumbs
    1/3 c  Milk                              1/4 c  Catsup
    1/4 c  Onion;finely chopped,1 small        1 t  Salt
      2 t  Horseradish                         2 t  Worcestershire sauce
      1 T  Mustard; prepared              
 
  Mix all ingredients together.  Shape mixture into 6 patties, each about
  3/4-inch thick.  Broil or grill patties, 4-inches from the heat, turning
  once, until the desired doneness is reached, about 10 to 15 minutes.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Fried Pies
 Categories: Pies, Penn dutch
      Yield: 1 servings
 
      2 c  Flour                               1 t  Salt
    1/2 c  Shortening                        1/3 c  Water, cold
      1 x  Fruit, stewed                  
 
  Sift the flour and salt together, cut in the shortening and mix with hands.
  Add water. Roll out about 1/8 inch thick on a floured board. Cut with a
  large cookie cutter about 4 inches in diameter. In each round, place 1 1/2
  Tbsp sweetened mashed fruit (dried apricots, peaches, prunes or thick apple
  sauce). Moisten edges with cold water, fold to make semi-circle and press
  edges together with a fork. Fry in deep fat. Source: Pennsylvania Dutch
  Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Ham And Cheese With Coleslaw
 Categories: Main dish, Vegetables, Breads
      Yield: 4 servings
 
      2 T  Margarine or butter               1/2 t  Prepared mustard
      4 ea Slices rye bread, toasted           4 ea Slices cooked ham
      1 ea Large tomato, sliced                4 ea Slices cheese
      1 c  Coleslaw                       
 
  Microwave margarine uncovered in custard cup on high (100%0 until softened,
  15 to 30 seconds.  Blend in mustard.  Spread margarine on one side of each
  toast lsice.  Place slices buttered sides up on serving plate; top with ham
  tomato and cheese slices. Microwave uncovered until cheese begins to melt,
  1 1/2 to 2 minutes. Top each sandwich with a spoonful of coleslaw.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Hamburger Pizza
 Categories: Main dish, Cheese/eggs, Meats
      Yield: 8 servings
 
      1 x  -----------crust------------    2 1/2 c  Bisquick baking mix
      1 ea Active dry yeast; package         2/3 c  Water; hot
      1 x  --------meat mixture--------        1 lb Lean ground beef
    1/2 c  Onion; chopped, 1 md               15 oz Tomato sauce; 1 cn
      2 t  Oregano leaves                    1/4 t  Pepper
      1 x  ----------topping-----------      1/2 c  Green pepper; chopped, opt.
      2 c  Mozzarella cheese; shredded         1 c  Parmesan cheese; grated
 
  Heat the oven to 425 degrees F.  Mix the baking mix and yeast and stir in
  the hot water.  Turn the dough onto a well-floured surface and knead until
  smooth, about 20 times.  Let the dough rest a few minutes.
   While the dough is resting, cook and stir the meat and onion in a large
  skillet until the onion is tender and the meat is brown.  Drain off the
  excess fat.  Stir in the tomato sauce, oregano leaves, and pepper and set
  aside. Divide the dough in half.  Roll each half on an ungreased baking
  sheet into a rectangle, 13 X 10-inches or on a pizza pan 12-inches in
  diameter. Pinch the edges to make a slight rim. Spread the meat mixture
  almost to the edges.  Top with the green pepper and cheeses. Bake until the
  crust is brown and the filling is hot and bubbly, 15 to 20 minutes. Cut
  into squares or wedges and serve. NOTE: If desired, you can use shredded
  Cheddar Cheese for the Mozzarella in the above recipe.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Lipton Onion Burgers
 Categories: Main dish, Meats
      Yield: 8 servings
 
      1 ea Env. soup mix; *                    2 lb Beef; ground
 
  *  Use one of the following Recipe Soup mixes in this recipe: Onion.
  Onion-Mushroom,Or Beefy Mushroom Mix.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++
  In a large bowl, combine all ingredients; shape into 8 patties.  Grill or
  broil until done.  Serve if desired, on Hamburger buns. MICROWAVE: Prepare
  patties as above.  In an oblong baking dish, arrange 4 patties and heat
  uncovered on high (Full Power) 6 minutes, turing patties once. Repeat with
  remaining patties.  Let stand, covered, at least 5 minutes. Serve as above.
  NOTE: You can cover the dish with paper towels to prevent splattering on
  the inside of the oven, but do not cover with any type of lid. Also drain
  the grease from the pan when putting in the second batch of burgers or if
  using regular ground beef, when you turn them the first time.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Little Pigs in Blankets
 Categories: Appetizers, Penn dutch
      Yield: 1 servings
 
      1 ea Oyster                              1 ea Sl Bacon
 
  Wrap thin slices of bacon around large oysters and fasten ends together
  with a toothpick. Place under hot flame and broil, turning frequently,
  until crisp and brown. Serve immediately. Source: Pennsylvania Dutch Cook
  Book - Fine Old Recipes, Culinary Arts Press, 1936.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Little Wieners and Orange Sauce
 Categories: Appetizers
      Yield: 5 servings
 
      2 pk Hot dogs (cut into bites)         1/2 c  Sugar
      3 T  Cornstarch                      1 1/2 c  Orange juice
      8 ea Cloves whole                      1/4 t  Cinnamon
    1/4 c  Vinegar                        
 
     Put sugar, cornstarch, orange juice, cloves, cinnamon and vingar in a
  saucepan and thicken on low heat.  Once sauce has thickened, put in hot
  dogs, just until heated through.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: MAKE AHEAD ROLLED UP PIZZAS
 Categories: Italian, Pizza
      Yield: 6 servings
 
     18 ea Slices bread                    1 1/2 ea Cups         grated mozzarel
    1/2 ea Cup          tomato sauce         1/2 ea Cup          chopped black o
    1/2 ea Tsp.         italian herb se        1 x  Several dashes t
    1/2 ea Stick melted but               
 
    Cut crusts from bread and roll out each slice with a rolling pin. Combine
  remaining  ingredients except butter and stir  to  blend well.Spread each
  bread slice with some of the mixture and roll up jelly roll fashion (fasten
  with a toothpick if necessary).Brush  each roll with melted butter.Put on a
  baking sheet  and  chill  until serving time.When ready to serve,put roll
  ups in  a  preheated- heated 400 degree oven for 12 to 15 minutes.Serve hot
  with chilled soup.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Make-Their-Own-Pizza
 Categories: Main dish
      Yield: 8 servings
 
      1 x  (No Ingredients)               
 
  ~ Refrigerator biscuit or roll dough  (allow 2 rolls per child) - 16 oz jar
  good quality Spaghetti Sauce - freshly grated Mozzarella and Parmesan
  cheese, mixed - other toppings, such as green peppers, grated carrot, etc
  ''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''' In advance
  of the party, roll out the biscuits or rolls very flat between sheets of
  waxed paper and store on a cookie sheet in refrigerator. When it's time to
  bake, set the oven at the temp on dough pkg (usually 350-425 deg F) and
  pour the sauce into a bowl that can be reached by all. Set out the cheese
  and other toppings (anything you think the kids will like, or nothing if
  you think plain cheese is enough), give each child 2 pizzas on a paper
  plate, arm them with spoons, and let them make their own. You collect the
  pies, put them on baking sheets, and try to remember whose is whose. Note:
  You can use English muffins instead of dough. Allow 1 muffin per child as
  the base for the pizza.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Oatmeal Cookies
 Categories: Low-cal, Cookies
      Yield: 6 servings
 
      3 c  Rolled oats                         1 c  Flour (unbleached)
    1/4 t  Salt                                2 T  Light sesame oil
  1 1/2 c  Apple juice                         1 T  Honey (opt)
 
  Raisins and/or nuts (optional) Sugarless! Preheat the oven to 375 deg F.
  Mix the dry ingredients in a bowl. Add the oil and mix. Add the juice (plus
  remaining ingredients, if desired.) If the dough seems too dry, add more
  juice. Drop by the teaspoonful onto a greased cookie sheet and flatten
  slightly to ensure a crisper cookie. Bake until golden brown, about 15-20
  minutes. VARIATIONS: * Make the cookies w/o wheat flour for those allergic.
  Use oat flour and add 1 T arrowroot flour or powder. * Use pineapple juice
  instead of apple for sweeter cookies. * To use leftover oatmeal, use 1 cup
  juice and 2 T honey or other sweetener.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Peppy Pizza Pie
 Categories: Main dish, Cheese/eggs, Meats
      Yield: 6 servings
 
      1 lb Lean ground beef                    2 oz Pepperoni; chopped,1/3 c abt
    1/3 c  Bread crumbs; dry                   1 ea Egg; lg
    1/2 t  Oregano leaves                    1/4 t  Salt
      8 oz Tomato sauce; 1 cn                  8 oz Mushroom stems & pieces; *
    1/4 c  Ripe olives; pitted, sliced         1 c  Mozzarella cheese; shredded
 
  *    Use 1 8-oz can of Mushroom Stems and Pieces that has been drained.
  ~--------------------------------------------------------------------- ~---
  Heat the oven to 400 degrees F.  Mix the meats, bread crumbs, egg, oregano
  leaves, salt and half of the tomato sauce.  Press the mixture evenly
  against the bottom and sides of an ungreased 10-inch pie pan. Sprinkle the
  mushrooms and olives in the meat line pan then pour the remaining tomato
  sauce over the vegetables.  Bake uncovered for 25 minutes. The pepperoni
  gives a red-flecked appearance to the meat. Sprinkle the pie with the
  shredded cheese and bake an additional 5 minutes. Cool for 5 minutes then
  cut into 6 wedges. NOTE: If a 10-inch pie pan is not available, use a
  9-inch one but put a pan under it to catch the run off of juices. Also you
  can use an 8 oz can of cut green beans or whole kernel corn in place of the
  mushrooms if desired.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: PIZZA BY THE FOOT
 Categories: Italian, Pizza
      Yield: 6 servings
 
      2 ea Mild italian sausage              1/2 ea P        water
      1 ea Loaf (1 lb.) unslice               15 ea .        pizza sauce
      1 ea P.       italian seasoning        1/2 ea P.       garlic powder
    1/4 ea Shredded provalone c                2 ea Ps       (8 oz.) shredded mo
 
    Place sausage and water in shallow pan.Cover and bring to boil. Reduce
  heat to low and simmer 10 to 12 minutes.Drain,cool slightly and cut into
  1/4" slices.Slice bread in half lengthwise and lay cut side up on cookie
  sheet.In small bowl,stir together pizza sauce and seasonings.Spread evenly
  on each cut bread half.Spread each half with onion,sausage and cheeses.Bake
  @ 350 degrees 20 to 25 minutes or until cheese is melted and lightly
  browned.Makes 6 servings.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Ruben Burgers
 Categories: Main dish, Cheese/eggs, Meats
      Yield: 5 servings
 
      1 lb Ground beef                     4 1/2 oz Corned beef spread; 1 cn, or
  4 1/2 oz Deviled ham; 1 cn                 1/4 c  Onion; finely chopped, 1 sm.
    1/4 t  Salt                              1/8 t  Garlic salt
    1/8 t  Pepper                              8 oz Sauerkraut; drained, 1 cn
      5 ea Swiss cheese slices; *         
 
  *    Each cheese slice should be 3 inches by 3 inches.
  ~--------------------------------------------------------------------- ~---
  Mix all the ingredients together except the sauerkraut and cheese. Shape
  mixture into 5 patties, each about 3/4-inch thick.  Set oven control to
  broil or 550 degrees F.  Broil the patties 4 inches from the heat, turning
  once, to the desired doneness, about 10 to 15 minutes. Top each patty with
  sauerkraut and a cheese slice.  Broil until the cheese is melted and a
  light brown in color.  Nice served on toasted rye or pumpernickel buns or
  bread.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Triple Cheese Burgers
 Categories: Main dish, Cheese/eggs, Meats
      Yield: 6 servings
 
  1 1/2 lb Ground beef                       1/4 c  Bread crumbs; dry
    1/4 c  Onion; finely chopped, 1 sm.        1 ea Egg; large
      1 t  Salt                                1 t  Worcestershire sauce
    1/2 t  Basil leaves                      1/4 t  Pepper
    1/8 t  Garlic salt                         6 T  Creamed cottage cheese
    1/4 c  Parmesan cheese; grated             8 oz Tomato sauce; 1 cn
      6 ea Cheese slices; *               
 
  *    You can use either Mozzarella or Swiss cheese slices.  Each slice
       should be 3 X 3 inches square.
  ~--------------------------------------------------------------------- ~---
  Mix the meat, bread crumbs, onion, egg and seasonings together.  Shape the
  mixture into 12 thin patties, each about 4-inches in diameter. Top each of
  6 patties with 1 Tbls of the cottage cheese, spreading to within 1/2-inch
  of the edge, sprinkle on 2 tsp of the Parmesan cheese, and top each patty
  with one of the remaining patties sealing the edges firmly. Brown the
  patties in a large skillet over medium-high heat, turning once. Drain off
  the fat and pour the tomato sauce over the patties. Cover and simmer for
  about 15 minutes.  Place a cheese slice on each patty, cover, and heat
  until the cheese is melted, about 2 minutes. Serve with the remaining sauce
  in the skillet poured over them.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Twinkie Pie
 Categories: Pies, Desserts
      Yield: 8 servings
 
      1 x  Butter                              9 ea Twinkies
      3 ea Eggs; large, seperated              1 x  Cream of tartar; dash of
    1/2 c  Sugar                             1/2 t  Vanilla extract
      6 oz Chocolate chips; semisweet          1 c  Pecans; chopped
      1 c  Heavy cream; whipped           
 
  Grease pyrex square or rectangular casserole with butter.  Cut 8 Twinkies
  in thirds, LENGTHWISE, and put one layer on the bottom of the casserole.
  Beat egg whites, with the cream of tartar and sugar, adding vanilla. Melt
  chocolate chips in the top of a double boiler.  Add egg yolks to chocolate,
  slowly, continuing to stir over boiling water. Fold chocolate into egg
  whites.  Spread over Twinkies, then sprinkle with about half of the nuts.
  Layer on more twinkies, more chocolate, more nuts. Continue layering. Top
  with whipped cream and a single whole Twinkie. Chill and serve.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Undescended Twinkies
 Categories: Desserts
      Yield: 4 servings
 
      6 oz Orange jell-o; (2 pkgs)           1/2 c  Pineapple juice
      1 qt Vanilla ice cream; softened         8 ea Twinkies
 
  Dissolve Jell-O in boiling water.  Add pineapple juice, ice cream and 7-Up.
  Mix thoroughly (In a blender if necessary to dissolve ice cream), and pour
  into a deep pan, approximately 9-inches square. Chill until mixture begins
  to set.  Lay Twinkies, flat side down, in two rows of four across the top
  of the chilled gelatin.  If the gelatin is properly chilled, it will resist
  the Twinkies.  You will push them in and they will slowly rise. Remember
  you don't want them buried. Just semi-decended in the ooze. Chill until
  fully set and serve.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Almond Slices (Mondel Schnits)
 Categories: Cakes, Penn dutch
      Yield: 1 servings
 
      2 ea Egg                               1/2 c  Sugar
    3/4 c  Flour                             1/2 t  Baking powder
    3/4 c  Almond, sliced                      2 T  Water, ice
    1/2 t  Lemon extract                       1 x  *or:
    1/2 ea Lemon, juice of                     2 T  Sugar
 
  The almonds need not be blanched, just sliced fine. Sift flour and baking
  powder together, then set aside. Cream the eggs and sugar thoroughly. Add
  the extract and water and beat hard. Add the sliced nuts and flour, beating
  lightly until thoroughly mixed. Pour the batter into a greased pan,
  sprinkle sugar over the top and bake at 350 f until brown. Allow the cake
  to cool in pan before cutting in slices. Source: Pennsylvania Dutch Cook
  Book - Fine Old Recipes, Culinary Arts Press, 1936.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Amanda's Angel Food Cake
 Categories: Cakes, Penn dutch
      Yield: 1 servings
 
     11 ea Egg white                       1 1/2 c  Sugar
      1 c  Flour                               1 t  Cream of tartar
    1/8 t  Salt                                1 t  Vanilla
 
  Sift the dry ingredients together 4 times. Beat the egg whites until dry.
  Fold dry ingredients into eggs. Add flavoring and bake at 250-F for 1 hour.
  This cake should be baked in an ungreased angel food pan. Source:
  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Anise Cookies
 Categories: Cookies, Penn dutch
      Yield: 1 servings
 
      6 ea Egg, separated                      1 c  Powdered sugar
      1 c  Flour, sifted                       3 t  Anise seed
 
  Beat egg yolks until thick and lemon-colored. Beat egg whites until stiff
  and combine the two mixtures. Gradually beat in the powdered sugar, mix
  lightly. Sift the flour and add; then stir in the anise seed. Drop from the
  tip of a teaspoon, about one inch apart, on a greased cookie sheet. Put
  pans into ice box over night. Bake the next morning at 300-F for 12
  minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
  Arts Press, 1936.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Apple Dumplings (Eb'l Dumpling)
 Categories: Fruits, Penn dutch
      Yield: 1 servings
 
      2 c  Flour                               4 t  Baking powder
      1 t  Salt                                4 T  Shortening
      1 c  Milk                                6 ea Apple
      1 x  Sugar                               1 t  Cinnamon
 
  Pare and core apples. Sift flour, baking powder and salt; cut in
  shortening, add milk and mix to smooth dough. Turn onto floured board and
  divide into six portions. Roll each portion large enough to cover one
  apple. Place an apple on each piece of dough; fill with cinnamon and sugar;
  wet edges of dough and fold over apple. Place on greased baking sheet, and
  bake at 350-F until apples are tender (about 40 minutes). Source:
  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Apple Fritters (Ob'l Puffers)
 Categories: Brunch, Penn dutch
      Yield: 1 servings
 
      1 c  Flour                           1 1/2 t  Baking powder
      3 T  Powdered sugar                    1/4 t  Salt
    1/3 c  Milk                                1 ea Egg, well beaten
      2 ea Med Apple, sour, thinly slic   
 
  Sift the dry ingredients into a bowl. Beat the egg and add the milk and
  stir into the dry ingredients. Mix well. Add the sliced apples. Drop batter
  by spoonfuls into hot fat and fry. Source: Pennsylvania Dutch Cook Book -
  Fine Old Recipes, Culinary Arts Press, 1936.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Apple Meringue
 Categories: Fruits, Penn dutch
      Yield: 1 servings
 
      2 c  Apple, stewed, hot                1/4 c  Sugar
      3 ea Egg, separated                      2 T  Butter
    1/2 t  Nutmeg                            1/2 t  Cinnamon
      1 T  Lemon juice                       1/4 c  Powdered sugar
      1 t  Vanilla                        
 
  Combine the stewed apples, sugar, butter, lemon juice and spices and mix
  well. Beat the egg yolks and add to the apple mixture and beat until light.
  Pour into a buttered baking dish and bake at 400-F about 15 minutes. Remove
  from oven and cover with a meringue made by beating the egg whites stiff,
  adding to them the powdered sugar and vanilla after partially beaten.
  Return to oven and bake at 325-F to brown the meringue. Source:
  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Apple Pot Pie
 Categories: Pies, Penn dutch
      Yield: 1 servings
 
      6 ea Apple, baking                     1/4 lb Lard
      4 c  Flour                             1/4 t  Salt
      1 t  Cinnamon                          1/8 lb Butter
      1 x  Water                          
 
  Make a dough of the lard, flour and salt, adding enough water to moisten
  and hold together. Roll out like pie dough and cut into 2 inch squares.
  Wash and peel apples and cut into eighths. Put alternate layers of apples
  and dough into kettle, sprinkling each layer of apples generously with
  sugar and adding a little cinnamon. Have top layer of dough, dot with
  butter and fill kettle half full of water, cover and cook over a low flame
  until apples are soft. Serve with milk or cream. Source: Pennsylvania Dutch
  Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Apple Strudel (Apfelstrudel)
 Categories: Breads, Fruits, Penn dutch
      Yield: 1 servings
 
  2 1/2 c  Flour                               1 t  Salt
      2 T  Shortening                          2 ea Egg, slightly beaten
    1/2 c  Water, warm                         5 c  Apple, sliced
      1 c  Brown sugar                       1/2 c  Raisins
    1/2 c  Nuts, chopped                       3 T  Butter, melted
    1/2 t  Cinnamon                            1 ea Lemon, grated rind of
 
  Sift the flour and salt together. Cut in the 2 Tbsp shortening and add the
  eggs and water. Knead well, then throw or beat dough against board until it
  blisters. Stand it in a warm place under a cloth for 20 minutes. Cover the
  kitchen table with a small white cloth and flour it. Put dough on it. Pull
  out with hands very carefully to thickness of tissue paper. Spread with
  mixture made of the sliced apples, melted butter, raisins, nuts, brown
  sugar, cinnamon and grated lemon rind. Fold in outer edges and roll about 4
  inches wide. Bake at 450-F for 10 minutes, reduce heat to 400-F and
  continue to bake about 20 minutes. Let cool. Cut in slices about 2 inches
  wide. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
  Arts Press, 1936.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Applesauce Cake (Ob'l Dunkes Kucka)
 Categories: Cakes, Penn dutch
      Yield: 1 servings
 
      1 c  Applesauce, unsweetened           1/2 c  Butter
      1 c  Brown sugar, light                  1 t  Soda
      1 t  Cinnamon                            2 c  Flour
    1/2 t  Cloves                            1/2 t  Nutmeg
      1 c  Raisins                           1/4 t  Salt
 
  Mix butter, sugar, salt and spices. Add flour and applesauce in which soda
  has been dissolved. Add the raisins. Pour into an oblong, well-greased pan
  and bake at 350-F about 35 minutes. Source: Pennsylvania Dutch Cook Book -
  Fine Old Recipes, Culinary Arts Press, 1936.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Apricot Wine
 Categories: Cocktails
      Yield: 1 servings
 
      1 lb Apricot, dried                      4 qt Water, warm
  6 1/2 c  Sugar                           2 1/4 c  Brown sugar
  1 1/2 c  Raisins                             1 T  Ginger
      2 ea Lemon, thinly sliced                2 ea Orange, thinly sliced
    1/2 c  Yeast                          
 
  Wash the apricots in several waters and then dry them and cut in halves.
  Place in a large crock and pour on the warm water, reserving 1/2 cup of it
  in which to dissolve the yeast cake. Stir in the sugars, fruit, raisins and
  ginger. Then add the dissolved yeast and mix well. Cover with top of the
  crock and let stand for thirty days, stirring the mixture every other day.
  After thirty days strain the mixture and bottle. Source: Pennsylvania Dutch
  Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Aunt Hannah's Lebkuchen
 Categories: Cakes, Penn dutch
      Yield: 1 servings
 
      4 ea Egg                                 1 lb Brown sugar
  1 1/2 c  Flour                               1 t  Baking powder
      1 t  Cinnamon                          1/2 t  Cloves
    3/4 c  Raisins                           3/4 c  Nuts, chopped
    3/4 c  Wine                                1 x  *or:
    3/4 c  Coffee                         
 
  Beat the eggs well. Add sugar, cloves and cinnamon. Sift flour three times,
  add the baking powder and sift into the egg mixture alternately with the
  wine (or substituted coffee). Mix nuts and raisins together and sprinkle
  with 2 Tbsp of flour. Add to mixture and beat thoroughly. Pour batter in
  flat, greased pans and bake at 400-F about 15 minutes. Source: Pennsylvania
  Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Baked Stuffed Potatoes
 Categories: Vegetables, Penn dutch
      Yield: 1 servings
 
      3 ea Potato                              1 T  Butter
      1 T  Cream                               1 x  *or:
      1 T  Milk                              1/2 t  Salt
    1/8 t  Pepper                              1 ea Egg white, stiffly beaten
 
  Bake large potatoes at 450-F about 40 minutes or until soft. Remove from
  oven and cut in half lengthwise and scoop out inside. Mash, adding the
  butter, salt, pepper and cream. Mix well. Fold in the stiffly beaten egg
  white and blend. Refill potato shells, return to the oven to brown about 10
  minutes at 450-F. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes,
  Culinary Arts Press, 1936.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Bean Soup
 Categories: Penn dutch, Soups
      Yield: 1 servings
 
  1 1/2 lb Beans, soup                         2 c  Celery, diced
    1/2 c  Onion, chopped                      1 c  Tomato, strained
      2 t  Parsley, minced                   1/2 c  Potato, diced
      1 x  Salt & pepper                  
 
  Soak beans overnight in water to cover. In morning, drain off the water,
  add fresh water and cook until almost soft. Wash ham and cover with cold
  water and boil until tender. Skim fat from the broth and add the beans and
  other ingredients and cook until potatoes are soft. Serve at once. Source:
  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
 
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      Title: Berks County Potato Custard Pie
 Categories: Pies, Penn dutch
      Yield: 1 servings
 
      1 ea Med Potato                          2 T  Butter
    3/4 c  Sugar                               2 ea Egg yolk
      2 ea Egg white                         1/2 ea Lemon, juice of
    1/2 ea Lemon, grated rind of             1/2 c  Milk
      1 x  *pastry                        
 
  Boil the potato and mash fine. Add the butter and sugar and stir to a
  creamy consistency. Let this mixture cool and then add the beaten egg
  yolks, the milk, lemon juice and rind. Mix together well and then fold in
  the stiffly beaten egg whites. Pour into a pie pan lined with crust and
  bake at 400-F about 25 minutes. Source: Pennsylvania Dutch Cook Book - Fine
  Old Recipes, Culinary Arts Press, 1936.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Berks County Potato Dumplings
 Categories: Misc/food, Penn dutch
      Yield: 1 servings
 
      6 ea Potato                             10 ea Sl Bread
      1 ea Onion, grated                       2 ea Egg, well beaten
      1 t  Parsley, minced                     1 x  Salt & pepper
 
  Grate the potatoes. Soak bread in cold water and squeeze out as much of the
  water as possible. Mix together the bread, salt, pepper, grated onion and
  parsley. Add the grated potatoes and eggs and mix well. Form into balls,
  roll in flour gently, drop into boiling salted water, and cook in a covered
  pot for 15 minutes. These dumplings are excellent with sauerkraut, stewed
  chicken or meat. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes,
  Culinary Arts Press, 1936.
 
-----
 
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      Title: Black Walnut Cookies
 Categories: Cookies, Penn dutch
      Yield: 1 servings
 
      2 c  Brown sugar                         4 ea Egg, well beaten
    1/2 c  Flour                             1/2 t  Salt
    1/2 t  Baking powder                       1 lb Walnuts, black, chopped
 
  Combine the sugar and eggs and mix well. Sift the dry ingredients and add
  to first mixture. Stir in the nuts. Drop by teaspoonfuls on a greased
  cookie sheet and bake at 375-F about 12 minutes. Source: Pennsylvania Dutch
  Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
 
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      Title: Blitzkuchen
 Categories: Cakes, Penn dutch
      Yield: 1 servings
 
      4 T  Butter                             10 T  Sugar
      2 ea Egg, beaten                     1 1/3 c  Flour, sifted
  1 1/2 t  Baking powder                     1/4 t  Salt
    1/2 c  Milk                                1 t  Vanilla
    1/2 t  Cinnamon                          1/4 c  Walnuts, chopped
      4 T  Sugar                          
 
  Cream the butter and 10 Tbsp sugar. Add the eggs and mix thoroughly. Sift
  the flour, salt and baking powder and add alternately with the milk to the
  first mixture. Add vanilla. Pour into a well-greased pan. Sprinkle top of
  cake with the 4 Tbsp sugar, cinnamon and walnuts. Bake at 350-F for 30
  minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
  Arts Press, 1936.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Boiled Icing
 Categories: Cakes
      Yield: 1 servings
 
      1 c  Sugar                               4 T  Water, cold
      1 ea Egg white, beaten                   1 t  Vanilla
 
  Add the water to the sugar and boil until the syrup spins a thread. Pour
  the hot syrup very slowly into the beaten white of egg, whipping
  constantly. Flavor with vanilla and spread the icing on the cake. For
  chocolate icing, add 2 Tbsp grated chocolate to the warm icing. To tint
  icing:  Lemon juice will whiten icing. The grated rind of an orange will
  give a yellow color. Strawberry, raspberry or cranberry juice will give a
  pink shade. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes,
  Culinary Arts Press, 1936.
 
-----
 
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      Title: Brandied Peaches
 Categories: Canned good, Penn dutch
      Yield: 1 servings
 
      1 ea Peach                               1 qt Brandy
      1 x  Sugar                          
 
  Skin peaches by pouring boiling water over a few at a time and allowing to
  stand a few minutes. Then dip in cold water and skins will rub off. After
  peaches have been skinned, measure them and use one half of their weight in
  sugar. Have a large, clean, covered stone crock and put in a layer of
  peaches and a layer of sugar until all ingredients are used. Pour the
  brandy over the layers. Cover the crock with a heavy piece of white muslin
  before placing on the top of the crock. Set aside in a cool place and allow
  peaches to stand 2 to 3 months before using. Source: Pennsylvania Dutch
  Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
 
-----
 
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      Title: Bread Pudding
 Categories: Puddings, Penn dutch
      Yield: 1 servings
 
      1 qt Cake                                1 x  *or:
      1 qt Bread, stale                        2 c  Milk
    1/2 c  Sugar                               2 ea Egg, well beaten
    1/4 c  Raisins                           1/4 t  Nutmeg
 
  Beat the eggs and add the sugar, milk and nutmeg. Butter a baking dish.
  Arrange bread or cake in dish and pour liquid over it. Let stand until
  bread has been thoroughly soaked. Add the raisins and bake at 350-F for 25
  minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
  Arts Press, 1936.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Bread Stuffing (for poultry)
 Categories: Side dish, Penn dutch
      Yield: 1 servings
 
      1 qt Bread                               1 x  Water
      1 t  Salt                              1/8 t  Pepper
    1/4 t  Poultry seasoning                   1 t  Parsley, chopped
    1/2 t  Onion, minced                       2 T  Butter, melted
      1 ea Egg, slightly beaten                1 x  Giblets
 
  Soak the bread in cold water and squeeze dry. Add seasoning ingredients and
  melted butter and mix thoroughly. Add egg and the heart, liver and gizzard
  of the fowl which have been partially cooked and chopped fine. Use for
  stuffing fowl. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes,
  Culinary Arts Press, 1936.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Brown Betty Pudding
 Categories: Puddings, Penn dutch
      Yield: 1 servings
 
      4 c  Apple, sliced                       2 c  Bread, cubed
    3/4 c  Brown sugar                         2 t  Butter
    1/8 t  Cinnamon                          1/4 c  Water, hot
 
  Slice the pared apples very fine. Brush a pudding pan with butter, place a
  layer of apples on the bottom, then a layer of bread cubes and a half of
  the sugar. Add another layer of apples, the rest of the bread and the
  remaining apples. Cover with the rest of the sugar, sprinkle with cinnamon,
  add 1/4 cup hot water, cover the pan and bake at 350-F for 30 minutes or
  more. Remove cover and brown. Serve with a hard or lemon sauce. Source:
  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Brown Flour Soup (Braune Mehlsuppe)
 Categories: Penn dutch, Soups
      Yield: 1 servings
 
    1/4 c  Butter                             10 T  Flour
      5 c  Soup stock                          1 x  Salt & pepper
      1 x  Cheese, grated                 
 
  Melt the butter and stir in flour, add the stock slowly to prevent lumping.
  When well-blended, add seasonings to taste. Cover pot and cook slowly for 2
  hours. When serving, sprinkle each bowlful with grated cheese. Source:
  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Brown Sugar Pudding Sauce
 Categories: Puddings, Sauces, Penn dutch
      Yield: 1 servings
 
      1 c  Brown sugar                         1 ea Egg, slightly beaten
      1 t  Vanilla                        
 
  Beat all together until creamy. Source: Pennsylvania Dutch Cook Book - Fine
  Old Recipes, Culinary Arts Press, 1936.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Butter Semmels (A Moravian "companies" delicacy)
 Categories: Breads, Penn dutch
      Yield: 1 servings
 
      2 c  Milk, scalded                       6 c  Flour
    1/2 t  Salt                                1 c  Sugar
      2 ea Egg, well beaten                  1/2 c  Butter
    1/2 c  Potato, mashed                    1/2 c  Yeast
      1 x  *dissolved in:                    1/4 c  Water, warm
    1/4 c  Powdered sugar                      2 T  Butter, melted
 
  This batter must be made in the early evening and set to rise in a warm
  place until morning. Mix together the dissolved yeast cake, mashed potatoes
  and 1/2 cup of the sugar. Let stand for four hours. To the scalded milk,
  add the butter and stir until melted. When cool add the eggs, 1/2 cup of
  sugar, and salt and combine with the yeast mixture. Sift in the flour and
  knead thoroughly. Cover and let rise in a warm place until morning. Roll
  out to about 1/4 inch thick, brush the dough with melted butter and cut in
  2 inch squares. Turn up the four corners toward the center. Place on a
  greased baking sheet about 2 inches apart and let rise until light. Bake at
  450-F for 20 minutes. Remove from oven, brush with melted butter, and
  sprinkle with powdered sugar. Serve hot with plenty of coffee. Source:
  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Butterscotch Candy
 Categories: Candies, Penn dutch
      Yield: 1 servings
 
      2 c  Sugar                             1/4 c  Butter
      4 T  Water                               1 T  Vinegar
 
  Combine all the ingredients and cook until a little tried in cold water
  forms a brittle or hard ball. Pour into a buttered pan and when cool, cut
  in squares. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes,
  Culinary Arts Press, 1936.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Butterscotch Pie
 Categories: Pies, Penn dutch
      Yield: 1 servings
 
      1 c  Brown sugar                       1/4 c  Water
    1/4 c  Butter                              3 ea Egg, well beaten
      2 c  Milk                                3 T  Flour
      1 t  Vanilla                             1 x  *pie pastry, baked
      1 x  Whipped cream                  
 
  Cook the sugar and water until it will spin a thread. Add butter, beat the
  eggs and stir in the flour which has been mixed with 1/2 cup of the milk.
  Add balance of the milk and vanilla. Pour into the hot syrup and cook until
  mixture is thick. Pour into a baked pie shell and set aside to cool. When
  ready to serve, cover with whipped cream. Source: Pennsylvania Dutch Cook
  Book - Fine Old Recipes, Culinary Arts Press, 1936.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cabbage-Filled Peppers
 Categories: Canned good, Penn dutch
      Yield: 1 servings
 
      6 ea Bell pepper, red                  1/2 ea Cabbage
    1/2 t  Salt                                2 c  Vinegar
      1 T  Mustard seed, yellow           
 
  Remove stems and cut off the tops of the peppers and remove the seeds
  without breaking the shells. Cut cabbage fine as in slaw and add to it the
  salt and mustard seeds. Mix thoroughly and place in peppers, pressing it in
  tightly. Place tops on pepper cases and fasten them down with toothpicks.
  Place them upright in stone jar and cover with cold vinegar. Place cover
  over jar and put away in cool place until ready to use. They may be kept
  for several months before using. Source: Pennsylvania Dutch Cook Book -
  Fine Old Recipes, Culinary Arts Press, 1936.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cake and Wine Pudding (Kucha un Wei)
 Categories: Puddings, Penn dutch
      Yield: 1 servings
 
      1 x  Macaroons                           1 x  Sponge cake
      1 x  *or:                                1 x  Lady fingers
      1 pt Wine                                1 t  Cornstarch
      3 ea Egg yolk                            3 t  Sugar
      3 ea Egg white                         1/2 c  Nuts, chopped
 
  Place pieces of sponge cake, lady fingers or similar cake into an
  earthenware dish (fill about 1/2 full). Add a few macaroons. Heat the wine.
  Mix the cornstarch and sugar together and slowly add the wine. Beat the
  yolks of eggs and add to the wine mixture. Cook about 2 minutes. Pour over
  the cake and let cool. When cool, cover with the stiffly beaten egg whites
  and sprinkle with the chopped nutmeats. Bake at 325-F for a few minutes to
  brown. Serve cold. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes,
  Culinary Arts Press, 1936.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Candied Sweet Potatoes
 Categories: Vegetables, Penn dutch
      Yield: 1 servings
 
      6 ea Sweet potato                    1 1/2 c  Brown sugar
  1 1/2 c  Water, cold                       1/4 t  Salt
 
  Peel the potatoes and cut in slices 1/2 inch thick. Lay in an iron skillet
  and add the remaining ingredients. Cover and bake at 350-F for 40 minutes.
  Uncover and continue baking for 30 minutes. Source: Pennsylvania Dutch Cook
  Book - Fine Old Recipes, Culinary Arts Press, 1936.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cheese Cake
 Categories: Cakes, Penn dutch
      Yield: 1 servings
 
      1 c  Sugar                               2 T  Flour
      1 lb Cream cheese                        4 ea Egg
      1 c  Half & half                         1 t  Vanilla
      1 x  *pastry                        
 
  Line a deep pan with pastry. Mix flour and sugar together; add the cream
  cheese and mix thoroughly. Beat eggs slightly, add the cream and vanilla
  and combine with first mixture. Pour into pastry shell, which has been
  baking at 400-F until starting to brown. Remove only long enough to pour in
  filling. Reduce heat to 325-F and bake for 40 minutes. Source: Pennsylvania
  Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chestnut Stuffing for Poultry
 Categories: Side dish, Penn dutch
      Yield: 1 servings
 
      1 qt Chestnuts                           1 pt Bread crumbs
    1/4 c  Shortening **                       1 t  Salt
      1 ea Egg, well beaten                  1/4 c  Celery, chopped
      2 t  Poultry seasoning              
 
  ** butter, chicken fat, or lard. Make a gash in each chestnut, place in an
  iron skillet with 1 Tbsp of butter and shake over hot flame for a few
  minutes. Place in the oven for 10 minutes. Then remove the shell and skins.
  Cover the blanched chestnuts with boiling salt water and cook until tender.
  Strain and put through a ricer. Add the rest of the ingredients and mix
  well. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
  Arts Press, 1936.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chow Chow
 Categories: Canned good, Penn dutch
      Yield: 1 servings
 
    1/4 ea Tomato, green                     1/4 ea String beans
      3 c  Lima beans                          3 c  Corn
      5 ea Bell pepper, green                  1 qt Onion
      1 ea Cauliflower, large                  2 c  Sugar
      3 qt Cider vinegar                     1/2 c  Salt
      2 T  Celery seed                         2 T  Mustard seed
    1/2 lb Mustard, dry                        1 T  Turmeric
 
  Cut the string beans in pieces; break the cauliflower into flowerets, add
  the lima beans and corn and cook all four ingredients about 25 minutes.
  Chop the onions, peppers, and tomatoes. Heat the vinegar and when hot, add
  the sugar, salt and spices which have been mixed together. Drain the water
  from the cooked vegetables and add to the hot vinegar. Then add the chopped
  vegetables and cook about 25 minutes, stirring constantly. Pour into
  sterilized jars and seal. Source: Pennsylvania Dutch Cook Book - Fine Old
  Recipes, Culinary Arts Press, 1936.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Christmas Bisquits
 Categories: Cookies, Penn dutch
      Yield: 1 servings
 
      1 lb Butter                              1 lb Sugar
      4 ea Egg                                 1 c  Sour cream
      1 t  Soda                                1 x  Flour
 
  Cream the butter and sugar thoroughly; add the eggs one at a time, beating
  well after each addition. Dissolve the soda in the cream and add to the
  mixture. Sift in flour until dough is stiff enough to handle. Chill over
  night. In the morning, roll out thin on floured board and cut with cookie
  cutter. Bake at 350-F about 10 minutes. Source: Pennsylvania Dutch Cook
  Book - Fine Old Recipes, Culinary Arts Press, 1936.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cinnamon Buns (The Famous Dutch Sticky Buns)
 Categories: Breads, Penn dutch
      Yield: 1 servings
 
      1 c  Milk, scalded                     1/2 c  Raisins, chopped
      2 T  Currants                          1/2 t  Cinnamon
      1 x  Brown sugar                         2 T  Citron, finely chopped
    1/2 c  Yeast                               1 x  *dissolved in:
    1/4 c  Water, warm                         3 c  Flour
    1/2 t  Salt                                3 T  Butter
 
  Dissolve yeast in warm water and add to milk which has been allowed to
  become lukewarm. Add sugar (about 3 Tbsp), salt and flour, and knead
  thoroughly until it becomes a soft dough. Place the dough in a buttered
  bowl and butter the top of the dough. Cover bowl and put in a warm place.
  Permit it to stand until the dough becomes three times its original size.
  Roll until it is one fourth of an inch in thickness, brush with butter and
  spread with the raisins, currants, citron, brown sugar and cinnamon. Roll
  as a jelly roll and cut into slices 3/4 inch thick. Place slices in
  buttered pans, spread well with brown sugar, and bake at 400-F for 20
  minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
  Arts Press, 1936.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cinnamon Cake
 Categories: Cakes, Penn dutch
      Yield: 1 servings
 
    1/2 c  Butter                              1 c  Sugar
      2 ea Egg, separated                    1/2 c  Milk
  1 1/2 c  Flour, cake                     1 1/2 t  Baking powder
    1/4 t  Salt                                2 t  Cinnamon
 
  Cream butter and sugar well, then add the beaten egg yolks and beat well.
  Add the milk. Sift the dry ingredients together and add to mixture. Fold in
  the stiffly beaten egg whites. Pour into well-greased layer cake pans and
  bake at 375-F for 20 minutes. When cool, ice with favorite frosting.
  Source:  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts
  Press, 1936.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cinnamon Crisps
 Categories: Cookies, Penn dutch
      Yield: 1 servings
 
    1/3 c  Butter                            2/3 c  Sugar
    1/3 c  Milk                              1/2 c  Flour
      1 t  Baking powder                       1 t  Cinnamon
 
  Cream the butter and sugar together. Sift the dry ingredients and add
  alternately with the milk, using more flour if necessary to make a stiff
  dough. Roll on a floured board and cut in 2 inch squares. Bake on greased
  cookie sheets at 350-F about 10 minutes. Source: Pennsylvania Dutch Cook
  Book - Fine Old Recipes, Culinary Arts Press, 1936.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cocoanut Custard Pie
 Categories: Pies, Penn dutch
      Yield: 1 servings
 
      3 ea Egg yolk                            2 c  Sugar
      1 qt Milk                                4 T  Flour
      1 t  Vanilla                             1 ea Cocoanut, grated
      3 ea Egg white, beaten                   1 x  *pastry
 
  To the beaten egg yolks, add the sugar and milk, and cook all together. Add
  the flour which has been mixed with a little cold water and cook until
  mixture thickens. Add vanilla and let mixture cool. Mix half of the
  cocoanut with the custard filling and pour into baked pie shells. Beat the
  whites of eggs until stiff and frothy, add 3 Tbsp sugar and spread on top
  of pies, sprinkle with remaining cocoanut. Brown in 325-F oven about 10
  minutes. This recipe will make 2 medium pies. Source: Pennsylvania Dutch
  Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Coffee Cake (Kaffee Kuchen)
 Categories: Breads, Penn dutch
      Yield: 1 servings
 
    1/2 c  Butter                              1 ea Egg, separated
      1 c  Sugar                               2 c  Milk
  6 1/2 c  Flour                               1 c  Yeast
      1 x  *dissolved in:                    1/3 c  Water, lukewarm
      1 x  Butter, melted                      1 x  Brown sugar
 
  Scald the milk and set aside to cool. Cream the sugar, butter and egg yolk.
  Add to this the lukewarm milk, alternately with the flour and the dissolved
  yeast cake. Beat lightly and add the stiffly beaten egg white. Allow this
  mixture to rise over night. Flour a bake-board and take out large spoonfuls
  of the dough to which just enough flour has been added to permit it to be
  rolled into flat cakes. Spread on well-greased pie tins and when light
  (about 1-1/2 hours) brush melted butter over the top and strew thickly with
  brown sugar. If preferred, spread "rivels" on top by combining 1/2 cup
  sugar, 1/2 cup flour, and 2 Tbsp butter. Crumble together and sprinkle on
  top of cakes. Bake at 400-F about 20 minutes. Source: Pennsylvania Dutch
  Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Corn Chowder
 Categories: Penn dutch, Soups
      Yield: 1 servings
 
      3 ea Sl Salt pork                        1 ea Onion, sliced
      4 ea Potato, sliced                      2 c  Water
      6 ea Soda cracker                        1 x  *soaked in:
      1 c  Milk                                2 c  Corn
      1 t  Salt                              1/4 t  Paprika
 
  Cut the salt pork in cubes and brown. Add onion and cook until browned; add
  the potatoes and water and cook until potatoes are soft. When potatoes are
  cooked, stir in the crackers which have been soaked in the milk, corn, salt
  and paprika. Heat thoroughly and serve. Source: Pennsylvania Dutch Cook
  Book - Fine Old Recipes, Culinary Arts Press, 1936.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Corn Soup
 Categories: Penn dutch, Soups
      Yield: 1 servings
 
     12 ea Corn                                4 ea Egg, hard boiled
    1/2 c  Butter                              1 T  Flour
      1 t  Parsley, minced                
 
  Grate the corn off six ears. Cover this with cold water and bring to a boil
  cooking about 3/4 hour. Cut the corn from the other six ears and combine
  with the grated corn. Mash the egg yolks and mix with the flour and butter.
  Slowly add the water in which the cobs have cooked and mix well. Add corn
  and the parsley and, if mixture is too thick, add enough milk to make of
  right consistency. Bring to a boil and cook for 5 minutes. Source:
  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cornmeal Mush
 Categories: Misc/food, Penn dutch
      Yield: 1 servings
 
      1 c  Cornmeal                            2 qt Water, boiling
      1 t  Salt                           
 
  Moisten cornmeal with enough cold water to make a paste. Stir paste into
  boiling salted water, beating thoroughly. Let cook over slow fire, stirring
  constantly, about 10 minutes. Pour into a double boiler and cook slowly for
  1 hour. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
  Arts Press, 1936.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cottage Cheese (Helen's smierkase)
 Categories: Cheese/eggs, Penn dutch
      Yield: 1 servings
 
      1 qt Milk, sour                          1 x  Water
      1 x  Cream                               1 x  *or:
      1 x  Sour cream                     
 
  Pour one quart of sour milk heated to lukewarm into a cheesecloth bag. Pour
  one quart of warm water over this, and after this has drained through,
  repeat twice. Tie bag and let drip until the "whey is all." Serve with
  either sweet or sour cream and seasoning to taste. Source: Pennsylvania
  Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cottage Pudding
 Categories: Puddings, Penn dutch
      Yield: 1 servings
 
      1 c  Sugar                             1/2 c  Butter
      1 ea Egg                                 1 c  Milk
  2 1/2 c  Flour                               4 t  Baking powder
    1/4 t  Salt                           
 
  Cream the butter and sugar and add the well beaten egg. Mix well. Sift the
  dry ingredients and add alternately with the milk to the first mixture.
  Pour into a well-greased cake pan and bake at 350-F for 35 minutes. Cut in
  squares and serve with Pudding Sauce. Source: Pennsylvania Dutch Cook Book
  ~ Fine Old Recipes, Culinary Arts Press, 1936.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Country Molasses Pie
 Categories: Pies, Penn dutch
      Yield: 1 servings
 
    3/4 c  Flour                             1/2 c  Sugar
      1 T  Butter                            1/4 c  Molasses
    1/4 c  Water, boiling                    1/4 t  Baking soda
      1 x  *pastry                        
 
  Mix the first 3 ingredients together, using the hands, and pinching mixture
  until very fine. Add the water to the molasses and soda and beat until this
  is foamy and rises. Pour this into a pie pan lined with pastry (a deep pan
  is preferable) and taking a spoon, mix the above crumbs well into the
  molasses filling. Bake at 325-F for 30 minutes. Source: Pennsylvania Dutch
  Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cream Dressing for Cucumbers
 Categories: Dressings, Salads, Penn dutch
      Yield: 1 servings
 
      1 ea Cucumber                          1/2 c  Sour cream
      1 T  Vinegar                             1 x  Paprika
      1 x  Salt                           
 
  Pare cucumber and slice very thin, place in bowl, add salt and place in the
  refrigerator. After 2 hours, rinse thoroughly 2 or 3 times in ice cold
  water, pressing the cucumber slices between the hands each time to remove
  all salt. After the last rinsing, add the following dressing: Combine the
  sour cream with the vinegar and paprika; mix well. If desired, chopped
  chives or sliced onions may be added. Source: Pennsylvania Dutch Cook Book
  ~ Fine Old Recipes, Culinary Arts Press, 1936.
 
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      Title: Creamed Spinach
 Categories: Vegetables, Penn dutch
      Yield: 1 servings
 
    1/4 ea Spinach                           1/2 t  Salt
      1 ds Pepper                            1/8 t  Nutmeg
      1 T  Butter                              2 t  Flour
    3/4 c  Milk                           
 
  Pick over and wash spinach thoroughly. Add salt and cook until tender. Do
  not add water. Chop the spinach very fine. Melt the butter in a saucepan,
  add the flour and blend. Slowly add the milk and stir constantly until
  mixture thickens. Combine with the chopped spinach, add the pepper and
  nutmeg and serve. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes,
  Culinary Arts Press, 1936.
 
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      Title: Crisp Cookies
 Categories: Cookies, Penn dutch
      Yield: 1 servings
 
      1 c  Butter or other shortening          2 c  Sugar
      3 ea Egg, well beaten                  1/2 c  Milk
    1/2 t  Salt                                4 c  Flour
      2 t  Baking powder                       1 t  Cinnamon
      1 t  Nutmeg                         
 
  Cream the butter, add the sugar gradually, and cream mixture until light.
  Add eggs and beat thoroughly. Sift 3 cups of the flour with the salt,
  baking powder and spices and add alternately with the milk. Add more flour
  to stiffen may require up to 5 cups flour). Chill for several hours. Roll
  very thin and cut with cookie cutters. Put on greased baking sheet and bake
  at 450-F about 7 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old
  Recipes, Culinary Arts Press, 1936.
 
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      Title: Crumb Cake (Krum Kuchen)
 Categories: Cakes, Penn dutch
      Yield: 1 servings
 
      1 c  Butter or other shortening          2 c  Sugar
      4 t  Baking powder                       4 ea Egg, separated
      1 c  Milk                                4 c  Flour
      1 x  Butter, melted                      1 x  Cinnamon
 
  Combine sugar, flour and baking powder which have been sifted together. Add
  the shortening and crumb well with the fingers. Take out 1 cup of crumbs
  and to the remaining add the well beaten egg yolks and milk. Fold in the
  stiffly beaten egg whites. Mix well. Pour mixture into well-greased deep
  pans and sprinkle top with the crumbs. Bake at 450-F about 45 minutes.
  Sprinkle top with melted butter and cinnamon when finished baking. Source:
  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
 
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      Title: Cucumber Pickle
 Categories: Canned good, Penn dutch
      Yield: 1 servings
 
     24 ea Cucumber                            1 qt Onion
      1 c  Salt                              1/2 pt Olive oil
      3 T  Pepper                            1/4 lb Mustard, dry
      3 pt Cider vinegar                  
 
  Remove the skins from the cucumbers and slice very thin, add the peel and
  sliced onions and cover with the salt. Let stand over night. Drain well and
  add the olive oil, pepper and mustard, stirring slowly. Add the vinegar and
  pour into air-tight jars and let stand for 6 weeks. Source: Pennsylvania
  Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
 
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      Title: Cucumber Rings
 Categories: Canned good, Penn dutch
      Yield: 1 servings
 
      6 ea Pickles, sour                       2 c  Sugar
    1/2 t  Cloves, whole                       1 ea Cinnamon
 
  Slice pickles in 1/4 inch slices and cover with the sugar and spices. Keep
  in an earthen bowl for 24 hours, stirring frequently. Fill sterilized jars
  and seal. Keep in a cool place. Source: Pennsylvania Dutch Cook Book - Fine
  Old Recipes, Culinary Arts Press, 1936.
 
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      Title: Cup Cheese
 Categories: Cheese/eggs, Penn dutch
      Yield: 1 servings
 
      1 x  Thick milk **                       1 pn Salt
      1 t  Baking soda                         1 c  Cream
    1/2 lb Butter                              1 x  Egg
 
  ** Thick milk is soured milk. Scald thick milk by baking it at 350-F for a
  few minutes; allow to remain long enough to bake the curds. Drain off the
  water, put curds in an earthen vessel and keep at a moderately warm
  temperature (about 75-F). Each day for a week, add new baked curds. At the
  end of a week, pour the curds into a heated pan and let simmer very slowly;
  bring to a slow boil without any stirring. Add a pinch of salt, 1 tsp of
  baking soda dissolved in 1 cup of fresh sweet cream and 1/2 pound of
  butter. Stir the mixture; continue boiling for 15 minutes. Add 2 or 3
  beaten eggs and pour mixture into small cheese cups. Source: Pennsylvania
  Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
 
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      Title: Currant Cakes (Old-Fashioned Christmas Drop Cakes)
 Categories: Cookies, Penn dutch
      Yield: 1 servings
 
      1 lb Sugar                               1 lb Butter
      6 ea Egg                               3/4 lb Flour
    1/4 t  Salt                              1/2 lb Currants
      1 ea Lemon, juice of                     1 ea Lemon, rind of
 
  Mix the currants with some of the flour. Work butter and sugar together to
  a smooth cream, then slowly work in whole eggs one at a time. Add a little
  of the flour, rind and juice of the lemon and salt. Work in slowly the rest
  of the flour and the currants. Drop by spoonfuls on large buttered pans,
  pressing flat with a knife as the cakes are better when very thin. A good
  plan is to heat the pan a bit and allow the cakes to melt as much as
  possible before putting them in the oven to bake. Be sure to butter the
  pans thoroughly; otherwise, the thin cakes will be difficult to remove.
  (recipe didn't include baking time or temp). Source: Pennsylvania Dutch
  Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
 
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      Title: Cut (Schnitzel) Beans
 Categories: Vegetables, Penn dutch
      Yield: 1 servings
 
  1 1/2 qt String beans                        2 T  Bacon, smoked, diced
      1 T  Butter                              3 ea Onion, sliced
      4 ea Med Tomato, chopped                 1 t  Salt
      1 ds Red pepper                          1 c  Water, hot
 
  Cut string beans in small pieces. Fry the bacon until crisp and brown, add
  the other ingredients and simmer for 1 hour. Add the hot water and continue
  cooking 2 hours longer, adding more water if necessary. Source:
  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
 
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      Title: Dandelion and Lettuce Salad
 Categories: Salads, Penn dutch
      Yield: 1 servings
 
      1 ea Lettuce                             1 pt Dandelion
      4 ea Sm Onion                          1/2 ea Bell pepper, green
      2 ea Med Tomato                          2 ea Egg, hard boiled, sliced
    1/3 lb Swiss cheese                        1 x  Salt & pepper
      3 T  Olive oil                           4 T  Vinegar
 
  Cut lettuce, dandelion, onions, pepper and cheese into small pieces. Add
  salt and black pepper. Mix well. Add the olive oil and vinegar. Mix
  thoroughly, then add the tomatoes cut in quarters, and the eggs. Mix
  lightly so tomatoes and eggs will not be mashed or broken. Source:
  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Dandelion Salad
 Categories: Salads, Penn dutch
      Yield: 1 servings
 
    1/2 c  Cream                               2 ea Egg
      1 T  Sugar                               1 t  Salt
      4 T  Vinegar                           1/4 c  Butter
      1 x  Paprika                             1 x  Pepper
      4 ea Sl Bacon, thick                     1 x  Dandelion
 
  Carefully wash and prepare the dandelion as you would lettuce. Roll in
  cloth and pat dry. Then put into a salad bowl and place in warm place. Cut
  bacon in small pieces, fry quickly and drop over the dandelions. Put the
  butter and cream into a skillet and melt over a slow fire. Beat eggs, add
  salt, pepper, sugar and vinegar and mix with slightly warm cream mixture.
  Pour into skillet and under increased heat, stir until dressing becomes
  thick like custard. Take off and pour piping hot over dandelion. Stir
  thoroughly. Never use dandelion after it has begun to flower, for then it
  is apt to be bitter. Source: Pennsylvania Dutch Cook Book - Fine Old
  Recipes, Culinary Arts Press, 1936.
 
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      Title: Date Pudding
 Categories: Puddings, Penn dutch
      Yield: 1 servings
 
      2 ea Egg, well beaten                    1 c  Brown sugar
      1 c  Dates, chopped                      1 t  Baking powder
      2 T  Flour                               1 c  Nuts, chopped
 
  Mix in the order given. Bake at 325-F for 30 minutes. Serve with cream.
  Source:  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts
  Press, 1936.
 
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      Title: Delicious Fudge
 Categories: Candies, Penn dutch
      Yield: 1 servings
 
      1 c  Brown sugar                         1 c  Sugar
    2/3 c  Milk, condensed                     2 ea Chocolate, unsweetened, squa
      2 T  Butter                              2 T  Corn syrup
      1 t  Vanilla                             1 c  Nuts, chopped
 
  Cut the chocolate in small pieces and cook with the brown and granulated
  sugar, the condensed milk and the corn syrup. Stir until the sugar is
  dissolved. Then cook, stirring occasionally, until the fudge forms a soft
  ball when dropped in cold water. Remove from the fire, add the butter and
  let stand until it is cool. Then beat until it begins to lose its glossy
  appearance. Add the vanilla and the nuts, pour on a greased pan and allow
  to cool. Cut in squares. Source: Pennsylvania Dutch Cook Book - Fine Old
  Recipes, Culinary Arts Press, 1936.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Delicious Nut Cookies
 Categories: Cookies, Penn dutch
      Yield: 1 servings
 
      1 c  Butter                          1 1/2 c  Sugar
      3 ea Egg                                 1 t  Soda
      1 x  *dissolved in:                  1 1/2 T  Water, hot
  3 1/4 c  Flour                             1/2 t  Salt
      1 t  Cinnamon                          1/2 c  Raisins, chopped
      1 c  Walnuts                           1/2 c  Currants
 
  Cream the butter and add the sugar gradually. Add the eggs one at a time,
  working well after adding each egg. Add the dissolved soda, then half of
  the flour, mixed and sifted with the cinnamon and salt. Then add the nut
  meats, fruit and remaining flour. Drop by spoonfuls, one inch apapr, on
  buttered tins. Bake at 350-F about 15 minutes. Other nuts may be
  substituted for the walnuts. Source: Pennsylvania Dutch Cook Book - Fine
  Old Recipes, Culinary Arts Press, 1936.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Doughnuts (Fastnachts- a Shrove Tuesday Tradition)
 Categories: Cakes, Penn dutch
      Yield: 1 servings
 
      2 c  Milk                                1 c  Yeast
      1 x  *dissolved in:                      1 c  Water, warm
      1 c  Sugar                             1/4 t  Salt
      6 c  Flour                               3 ea Egg, well beaten
    1/2 t  Nutmeg                            1/4 c  Butter, melted
 
  Scald the milk and set aside to cool to lukewarm. To the dissolved yeast
  add 1/2 cup of flour and mix to a batter. Add to the milk. Stir in 1 tsp of
  the sugar and about 3 cups of flour. Set in a warm place to rise over
  night. In the morning, add the well-beaten eggs, nutmeg, butter, sugar, and
  salt and mix thoroughly. Stir in enough flour until batter can no longer be
  stirred with a spoon. Set aside to rise until light. Roll on a well-floured
  board and cut with a doughnut cutter. Let rise again, and then fry in hot
  fat until golden brown. Source: Pennsylvania Dutch Cook Book - Fine Old
  Recipes, Culinary Arts Press, 1936.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Dumplings #1
 Categories: Misc/food, Penn dutch
      Yield: 1 servings
 
      2 c  Flour                               1 T  Butter
  1 1/4 t  Baking powder                     3/4 t  Salt
      1 x  Milk                           
 
  Sift the flour, baking powder and salt into a bowl. Add the butter and work
  in with pastry blender or finger tips. Add sufficient milk to make a stiff
  batter. Turn out on a well-floured board and roll about 1/2 inch thick. Cut
  in small squares and drop in hot liquid and cook for 20 or 25 minutes.
  Cooking utensil must always have a tight fitting cover or else dumplings
  will be heavy. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes,
  Culinary Arts Press, 1936.
 
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      Title: Dumplings #2
 Categories: Misc/food, Penn dutch
      Yield: 1 servings
 
      2 c  Flour                               1 t  Salt
      4 t  Baking powder                     1/4 t  Pepper
      1 ea Egg                                 3 T  Butter, melted
      1 x  Milk                           
 
  Sift together the dry ingredients. Add well-beaten egg, the melted butter,
  and enough milk to make fairly moist, stiff batter. Drop by spoonfuls into
  boiling liquid. Cover very closely and cook for 18 minutes. Source:
  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
 
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      Title: Dutch Apies Cake
 Categories: Cookies, Penn dutch
      Yield: 1 servings
 
      3 T  Shortening                          1 c  Sugar
  1 1/2 c  Flour                               1 t  Baking soda
    1/4 c  Milk, sour                     
 
  Combine the sugar and flour and cut in the shortening. Dissolve the soda in
  the sour milk and add to first mixture. Roll dough about 3/4 inch thick on
  floured board and cut with cookie cutter or in squares. Bake at 400-F for
  10 minutes. Sprinkle with granulated sugar. Source: Pennsylvania Dutch Cook
  Book - Fine Old Recipes, Culinary Arts Press, 1936.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Dutch Apple Tart
 Categories: Pies, Penn dutch
      Yield: 1 servings
 
      1 x  *pastry                             5 ea Apple
      1 T  Flour                               1 c  Sugar
    1/4 t  Nutmeg                              2 t  Butter
 
  Line a deep dish with pastry. Sprinkle the flour and  cup of the sugar on
  bottom of the crust. Peel and quarter the apples and place cut side down.
  Cover with the balance of the sugar, dot with the butter and sprinkle with
  the nutmeg. Bake at 350-F about 35 minutes or until apples are baked and
  rich syrup has formed. Source: Pennsylvania Dutch Cook Book - Fine Old
  Recipes, Culinary Arts Press, 1936.
 
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      Title: Dutch Cheese Spread
 Categories: Cheese/eggs, Penn dutch
      Yield: 1 servings
 
      1 c  Cheese                              1 x  Milk
      1 x  Cream                               1 x  Salt & pepper
 
  A dish famous in Berks County is made from the cheese as prepared in Cheese
  Custard recipe. Take a cup of the cheese or curd after it has been mashed
  through a fine sieve and put it in a bowl. Pour in slowly, sweet milk or
  cream- half and half is a good mixture- using the back of a spoon to make
  it smooth. Work in sufficient milk and cream to bring it to the consistency
  of apple butter. Add salt and pepper and spread on buttered bread. Serve
  with apple butter. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes,
  Culinary Arts Press, 1936.
 
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      Title: Dutch Pancake
 Categories: Brunch, Penn dutch
      Yield: 1 servings
 
      3 ea Egg, well beaten                  1/2 c  Flour
    1/2 t  Salt                              1/2 c  Milk
 
  Beat the eggs thoroughly and add the flour and salt. Continue to beat and
  add the milk while beating. Pour into a well-buttered pan and bake for 25
  minutes. Serve with powdered sugar and lemon juice. Source: Pennsylvania
  Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Dutch Pot Pie
 Categories: Casseroles, Penn dutch
      Yield: 1 servings
 
      3 ea Egg                                 1 T  Butter, melted
    1/2 c  Milk                              1/2 c  Cream
      1 t  Soda                                3 c  Flour
    1/2 t  Salt                                1 x  Potato
      1 x  Parsley, minced                     1 x  Butter
 
  Beat eggs, add milk, cream, soda, salt and melted butter. Mix well.
  Gradually add flour until dough is stiff enough to roll. (May require up to
  4 cups). Roll on floured board and line a cooking kettle with the dough.
  Place a large piece of butter in bottom of kettle and add peeled and
  quartered potatoes alternately with small pieces of the dough. The top
  layer should be potatoes. Sprinkle with salt, pepper and minced parsley.
  Dot with butter. Add 1 1/2 to 2 cups water. Bake at 350-F about 3 hours.
  Source:  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts
  Press, 1936.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Dutch Schnecken
 Categories: Breads, Penn dutch
      Yield: 1 servings
 
      1 c  Yeast                               1 x  *dissolved in:
      1 c  Water, warm                         5 T  Sugar
    1/2 t  Salt                                2 c  Milk, warm
      2 ea Egg, well beaten                  1/2 c  Butter, melted
      1 x  Flour                               1 x  *topping:
      4 T  Sugar                               4 T  Butter
  1 1/2 t  Cinnamon                       
 
  Dissolve the yeast cake and add one Tbsp of the sugar and the salt and
  enough flour to stiffen to a sponge. Let rise for one hour, then add the
  rest of the ingredients, using enough sifted flour to make a soft sponge.
  Let rise again, then roll out dough on a floured board and cover with a
  mixture of 4 Tbsp sugar, 4 Tbsp butter and 1 1/2 tsp cinnamon. Roll like a
  jelly roll and cut in 2 inch pieces. Place on well-greased pans and let
  rise for a third time, then bake at 400-F for 20 minutes. Source:
  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Dutch Slaw
 Categories: Vegetables, Penn dutch
      Yield: 1 servings
 
      1 x  Cabbage                             1 ea Egg
    1/4 c  Vinegar                             1 T  Sugar
      1 t  Salt                                1 ds Pepper
 
  Shred cabbage rather fine. Put in sauce pan and sprinkle with salt. Cover
  pan and place over a low flame and steam until very tender. Beat the egg,
  add the sugar, salt, pepper and vinegar and pour over the steamed cabbage.
  Heat for 5 minutes. Serve at once. Source: Pennsylvania Dutch Cook Book -
  Fine Old Recipes, Culinary Arts Press, 1936.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Dutch Stewed Potatoes
 Categories: Vegetables, Penn dutch
      Yield: 1 servings
 
      2 c  Potato, raw, diced                  1 T  Butter
    1/2 t  Salt                                1 ds Pepper
      1 t  Parsley, minced                     1 ea Onion, sliced
      2 t  Flour                          
 
  Melt the butter and cook onion in it about 5 minutes. Add the salt, pepper,
  parsley and potatoes and cover with boiling water and cook until tender.
  Thicken the potatoes with the flour which has been mixed with a little cold
  water. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
  Arts Press, 1936.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Easter Egg Nog
 Categories: Cocktails, Holidays
      Yield: 1 servings
 
  1 1/2 qt Whipping cream                      6 ea Egg, separated
      1 c  Sugar                               1 x  Brandy
 
  Beat cream thick, and combine with sugar and egg yolks which have been
  beaten together. Then add 1 1/4 tumblers brandy (to taste) and stiffly
  beaten egg whites. It may require more sugar according to taste. Keep cool
  until served. Sprinkle with nutmeg, if desired. Source: Pennsylvania Dutch
  Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Egg Bread (Hootsla)
 Categories: Brunch, Penn dutch
      Yield: 1 servings
 
    1/2 ea Bread, day old                    1/2 c  Butter
      3 ea Egg, well beaten                  1/2 c  Milk
      1 x  Salt & pepper                  
 
  Cut bread into cubes and brown in butter which has been melted. Beat the
  eggs well and add the milk and salt and pepper to taste. Pour over bread
  and fry until brown. Serve at once. Source: Pennsylvania Dutch Cook Book -
  Fine Old Recipes, Culinary Arts Press, 1936.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Egg Croquettes
 Categories: Cheese/eggs, Penn dutch
      Yield: 1 servings
 
      4 ea Egg, hard boiled, chopped           1 T  Butter
      1 T  Flour                             3/4 c  Milk
    1/2 t  Salt                                1 ds Paprika
      1 x  Cracker crumbs                      1 ea Egg, beaten
      1 x  Oil                            
 
  Melt the butter in a double boiler, add flour and stir until blended. Add
  milk and seasonings and cook until mixture is thick. Remove from fire and
  add the hard cooked eggs. Set aside to cool. When cold, shape into
  croquettes; roll in cracker crumbs and egg, and fry in deep hot oil.
  Source:  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts
  Press, 1936.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Eggless Corn Muffins
 Categories: Muffins, Penn dutch
      Yield: 1 servings
 
      1 c  Cornmeal                          1/2 c  Flour
    1/4 c  Sugar                               1 t  Salt
      2 t  Baking powder                       1 c  Milk
      2 T  Shortening, melted             
 
  Sift and mix together the dry ingredients. Add the milk and shortening.
  Pour into greased muffin tins and bake at 350-F for 30 minutes. Source:
  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Fastnacht Potato Cake
 Categories: Breads, Penn dutch
      Yield: 1 servings
 
      2 ea Potato                              2 ea Egg
      1 c  Sugar                               1 t  Salt
    1/4 t  Nutmeg                            1/2 c  Lard
      1 x  *or:                              1/2 c  Other shortening
      1 c  Yeast                               1 x  *dissolved in:
    1/2 c  Water, warm                         1 x  Flour
 
  Boil the pared potatoes in enough water to cover them. Drain off the potato
  water and save. Mash the potatoes and beat lightly. Measure the potato
  water and add more water, if necessary, to make 1 1/2 pints. Combine with
  the rest of the ingredients, using enough flour to make a rather stiff
  batter. Cover and let rise in a warm place until morning. Knead in the
  morning, adding as much flour as is necessary. Let rise again. Spread on
  well-greased tins and when light (about 1-1/4 hours) brush melted butter
  over top. Strew with "rivels" made by combining 1/2 cup sugar, 1/2 cup
  flour, and 2 Tbsp butter. Source: Pennsylvania Dutch Cook Book - Fine Old
  Recipes, Culinary Arts Press, 1936.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Flash un Kas
 Categories: Appetizers, Penn dutch
      Yield: 1 servings
 
      2 c  Flour                             1/2 lb Butter
    1/2 lb Cream cheese                        1 x  *fillings:
      2 oz Goose liver paste                   1 t  Worcestershire sauce
      1 t  Steak sauce                         1 x  *or:
      2 oz Ham, ground                         1 t  Steak sauce
      1 t  Catsup                              1 x  *or:
      1 x  Anchovy paste                       1 x  *or:
      1 x  Caviar                         
 
  Work into the flour the butter and cream cheese. Chill thoroughly... over
  night is not too long. Take pieces of dough and roll very thin, as quickly
  as possible. Cut with a round cookie cutter, size of a water glass or
  larger if desired. Mix together ingredients for one of the fillings. Spread
  on dough, fold over and bake at 400-F until brown. These may be shaped
  earlier and baked just before serving. Serve as an appetizer with beer,
  except the anchovy or caviar which should be served with cocktails. Make
  the anchovy and caviar appetizers somewhat smaller than the ones that are
  to be served with beer. Source: Pennsylvania Dutch Cook Book - Fine Old
  Recipes, Culinary Arts Press, 1936.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Frau Moyer's Cheese Custard
 Categories: Puddings, Penn dutch
      Yield: 1 servings
 
      1 qt Milk                              1/2 c  Sugar, pulverized
      5 ea Egg, separated                      1 c  Cream
    1/4 c  Butter, melted                    1/4 t  Nutmeg, grated
      1 x  *pastry                        
 
  Pour the quart of milk into an earthen bowl, stand in a warm place and
  allow to thicken. When the milk is quite thick, pour boiling water over it,
  put into a cheese cloth bag and let drain for 12 hours. Take 1 cup of this
  curd or cheese, mash through a fine sieve and put into a mixing bowl. Stir
  in the sweet cream, sugar, beaten egg yolks and melted butter; flavor with
  the nutmeg. Add the stiffly beaten egg whites. Line an earthen pudding dish
  with pastry and pour in the cheese custard and bake at 450-F, on the bottom
  of the oven, for 40 minutes. Serve at once. Source: Pennsylvania Dutch Cook
  Book - Fine Old Recipes, Culinary Arts Press, 1936.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Fried Mush
 Categories: Misc/food, Penn dutch
      Yield: 1 servings
 
      1 x  *cornmeal mush                      1 x  Oil
      1 x  Flour                          
 
  Pour hot cornmeal mush into a well-oiled narrow baking pan and let stand
  until cold and solid. Cut in thick slices, dip in flour, and fry on both
  sides on a well-buttered hot griddle until nicely browned. Source:
  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
 
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      Title: Fruit Pudding
 Categories: Puddings, Penn dutch
      Yield: 1 servings
 
      1 c  Raisins                             1 c  Suet, chopped
      1 c  Molasses                            1 c  Milk
      1 t  Salt                                1 t  Soda
      1 x  *dissolved in:                    1/4 c  Water, boiling
    1/2 t  Cinnamon                          1/2 t  Nutmeg
    1/2 t  Allspice                          1/4 t  Cloves
      1 x  Flour                          
 
  Combine and mix all the ingredients above, adding the dissolved soda last.
  Pour into a well-greased mold, cover tightly and steam for 3 hours. Serve
  with Brown Sugar Pudding Sauce. Source: Pennsylvania Dutch Cook Book - Fine
  Old Recipes, Culinary Arts Press, 1936.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: German Bread
 Categories: Breads, Penn dutch, German
      Yield: 1 servings
 
    1/2 c  Butter                            3/4 c  Sugar
      1 c  Yeast                               1 x  *dissolved in:
    1/4 c  Water, lukewarm                     1 c  Milk, scalded
      2 ea Egg, well beaten                2 1/2 c  Flour, bread
      1 x  *to:                                3 c  Flour, bread
  1 1/4 c  Bread crumbs, soft                  3 T  Brown sugar, light
      1 t  Cinnamon                          1/4 t  Salt
      2 T  Butter, melted                 
 
  Cream together the butter and sugar, add the scalded milk and mix
  thoroughly. When lukewarm, stir in the dissolved yeast, eggs and flour
  (using more flour if necessary to make a stiff batter). Beat mixture
  thoroughly, cover and let rise in a warm place about 1-1/2 hours or until
  double in bulk. When light, beat again thoroughly. Grease deep pie pan and
  sprinkle lightly with flour. With a spoon, fill the pie pans with the
  dough. Sprinkle top of cakes with the following mixture: combine the soft
  bread crumbs with the melted butter, sugar, salt and cinnamon and mix well.
  Let cakes rise about 20 minutes and bake at 400-F about 20 minutes. Source:
  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: German Noodle Ring with Cheese Sauce
 Categories: Pasta, Cheese/eggs, Penn dutch, German
      Yield: 1 servings
 
      1 c  *noodles                            3 c  Water, boiling
      1 x  Salt                                3 T  Butter
      3 T  Flour                             1/2 t  Salt
    1/2 t  Paprika                         1 1/2 c  Milk
      2 ea Egg, well beaten                  1/4 lb Cheese, american swiss
 
  Boil the noodles in salted water and cook about 10 minutes until tender.
  Drain and put into a well-greased ring mold. Melt the butter, add the flour
  and blend. Stir in the milk and continue cooking, stirring constantly until
  mixture thickens. Add the seasoning and cheese cut in small pieces. Cook
  until cheese melts. Reserve 1/2 of the sauce to use later. To the remaining
  sauce, add the well beaten eggs and mix well. Pour over the noodles. Set
  mold in pan containing hot water and bake at 350-F about 45 minutes. Unmold
  on large platter, pour over the remaining hot cheese sauce and fill center
  with any desired vegetable, such as peas and carrots, spinach or asparagus
  tips. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
  Arts Press, 1936.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: German Soup Balls
 Categories: Penn dutch, Soups, German
      Yield: 1 servings
 
      3 lb Soup meat                           2 qt Water
      4 ea Egg                                 1 c  Flour
      2 T  Butter                            1/2 t  Salt
    1/2 c  Milk                           
 
  Add the water to the soup meat, season to taste and cook slowly for several
  hours. A half hour before serving time, make soup balls as follows: combine
  the salt and flour and work in the butter. Beat the eggs and add to flour.
  Stir in the milk, using only enough to make batter thin enough to drop by
  spoon. Drop by spoonfuls into the boiling hot broth and cook for 10
  minutes. Serve in hot soup at once. Source: Pennsylvania Dutch Cook Book -
  Fine Old Recipes, Culinary Arts Press, 1936.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: German Strickle Sheets
 Categories: Breads, Penn dutch, German
      Yield: 1 servings
 
      2 c  Sugar                               4 ea Egg, well beaten
      4 T  Butter                              1 c  Yeast
      1 x  *dissolved in:                    1/2 c  Water, lukewarm
      4 c  Milk                                1 t  Salt
      1 x  Flour                          
 
  Scald milk and add the eggs and butter. When cool, add the dissolved yeast,
  salt, sugar and enough flour to form a thin batter. Beat all together about
  7 minutes, cover well and set bowl containing mixture in warm place for 7
  or 8 hours. After time has elapsed, add enough flour to make a soft dough,
  knead lightly and set to rise again. When well-raised, roll dough to one
  inch thickness and cut in biscuit shapes. Allow to rise a second time.
  Before placing in oven, spread with the following mixture: Mix 2 cups sugar
  with 4 Tbsp flour and add 1/2 cup butter and cream well; add 4 Tbsp boiling
  water and beat mixture into a sauce. Bake at 400-F about 20 minutes.
  Source:  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts
  Press, 1936.
 
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      Title: German Vegetable Soup
 Categories: Penn dutch, Soups, German
      Yield: 1 servings
 
      1 ea Soup bone                           1 pt Tomato
      1 pt Lima beans                          1 pt Corn, grated
      2 c  Cabbage, chopped                    1 ea Turnip, diced
      1 ea Carrot, diced                       1 ea Onion, sliced
      1 t  Flour                             1/2 c  Milk
      1 x  Salt & pepper                       1 x  Water, cold
 
  Wash soup bone thoroughly and cover with cold water and allow it to boil
  for several hours. Skim off the fat and add the vegetables. Season to
  taste. Mix the flour with the milk and stir into soup. Cook for 1 hour and
  serve hot. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes,
  Culinary Arts Press, 1936.
 
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      Title: Giblet Gravy (for poultry)
 Categories: Sauces, Penn dutch
      Yield: 1 servings
 
      1 x  Liver                               1 x  Gizzard
      1 x  Heart                               1 x  Water
      1 x  Flour                               1 x  Salt & pepper
 
  *** My notes:  This is the way I've always made giblet gravy, except that I
  add chopped celery and onion, the neck, and some poultry seasoning, salt,
  and pepper while boiling the giblets. I usually add a little Kitchen
  Bouquet at the end to brown the gravy, also. Wash thoroughly the liver,
  gizzard and heart and cover with water and cook until tender. Drain off the
  water and save. Chop the giblets fine. Pour off most of the fat in which
  the poultry has been cooked, leaving about 4 Tbsp of it in the pan. Add 3
  Tbsp of flour and blend well. Measure the giblet water adding enough water
  to make 3 cups. Pour slowly into the browned flour, stirring constantly
  until mixture thickens. Add giblets and cook for a few minutes. Season with
  salt and pepper and serve. Source: Pennsylvania Dutch Cook Book - Fine Old
  Recipes, Culinary Arts Press, 1936.
 
-----
 
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      Title: Ginger Cakes
 Categories: Muffins, Penn dutch
      Yield: 1 servings
 
      1 c  Shortening                          1 c  Brown sugar
      2 ea Egg, well beaten                    1 c  Molasses
      4 c  Flour                               1 t  Soda
      1 T  Water, boiling                      1 t  Ginger
      1 pn Salt                           
 
  Use a mixture of butter and lard for the shortening. Cream the shortening
  and sugar together. Add eggs and beat thoroughly. Add the molasses and
  baking soda which has been dissolved in the boiling water. Sift the flour
  and ginger together and combine with other ingredients. Mix well. Pour into
  well-greased muffin pans and bake at 350-F about 20 minutes. Source:
  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Ginger Tomatoes
 Categories: Canned good, Penn dutch
      Yield: 1 servings
 
      6 lb Tomato, green                       2 lb Tomato
      5 lb Sugar                               3 ea Lemon, sliced
      1 t  Cloves, whole                       3 pn Ginger root
 
  Scald and peel the green and red tomatoes and cut in quarters. Add the
  sugar and spices and the sliced lemons. Bring to a boil and then reduce
  heat and cook slowly until mixture is thick. Pour into sterilized jars and
  seal. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
  Arts Press, 1936.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Gingerbread
 Categories: Cakes, Penn dutch
      Yield: 1 servings
 
      1 c  Brown sugar                       1/4 c  Butter, melted
    1/2 c  Milk, sour                          2 c  Flour
      1 ea Egg, well beaten                    2 t  Ginger
    1/2 t  Salt                            1 1/2 t  Soda
 
  Mix the butter and sugar together and add the egg. Sift the dry ingredients
  together and add alternately with the milk. Beat vigorously for 2 minutes.
  Pour into a shallow, buttered baking and bake at 350-F for 30 minutes.
  Serve hot or cold, plain, with whipped cream, or with Cream Filling for
  Gingerbread. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes,
  Culinary Arts Press, 1936.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Gold Cake (Gelb Kuchen)
 Categories: Cakes, Penn dutch
      Yield: 1 servings
 
      6 ea Egg white                           3 ea Egg yolk
    3/4 c  Sugar, fine granulated            1/2 c  Flour, pastry
    1/2 t  Cream of tartar                   1/2 t  Vanilla
 
  Sift the flour 3 times. Beat the yolks of the eggs until light, add the
  sugar which has been sifted several times and beat with eggs until mixture
  is creamy. Beat the whites of eggs until stiff adding the cream of tartar
  when partly beaten. Combine the egg mixtures and fold in gently the sifted
  flour, then the vanilla. Do not beat. Pour into a well-buttered loaf pan
  which has been sprinkled lightly with flour. Bake at 350-F for 20 minutes.
  Increase heat to 400-F and bake about 40 minutes. Source: Pennsylvania
  Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Grossmutter's Pound Cake
 Categories: Cakes, Penn dutch
      Yield: 1 servings
 
      1 lb Sugar                               1 lb Flour
      1 lb Butter                             10 ea Egg
    1/2 t  Nutmeg                              1 x  Brandy
 
  Work butter and sugar together until very creamy. Add eggs, one at a time,
  alternately with the flour. Each egg should be worked in for at least 5
  minutes. Work this way for 1 hour. Should there be any flour left, add it
  to the mixture. Add the nutmeg and a wine glass of brandy. Put into a very
  deep pan, lined on sides and bottom with greased paper. Bake at 325-F on
  small stand in lower part of oven for 2 hours. If coal stove is used, watch
  the fire very carefully. The oven temperature must not rise or fall
  suddenly. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
  Arts Press, 1936.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Hashed Brown Potatoes
 Categories: Vegetables, Penn dutch
      Yield: 1 servings
 
      1 lb Salt pork, diced                    2 c  Potato, boiled, cold
    1/8 t  Pepper                              1 x  Salt
 
  Fry salt pork until there is about 1/3 cup of fat. Remove the pork scraps
  and mix the fat with the potatoes, salt and pepper. Fry for 3 minutes
  stirring constantly. Brown. Fold like an omelet and serve at once. Source:
  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Hollandaise Sauce
 Categories: Sauces, Penn dutch
      Yield: 1 servings
 
    1/2 c  Butter                              1 T  Lemon juice
      2 ea Egg yolk                          1/4 t  Salt
      1 ds Pepper                            1/3 c  Water, boiling
 
  Divide butter in 3 parts. Put one piece of butter, with lemon juice and egg
  yolks in the top of a double boiler. Cook over boilig water, stirring
  constantly with a wire whisk. As the butter melts, add a second piece. As
  mixture starts to thicken, add the third piece of butter. Add the water and
  cook for 1 minute. Remove from fire and add seasonings. Should the mixture
  curdle, add 2 Tbsp boiling water, drop by drop. Source: Pennsylvania Dutch
  Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Home Baked Beans
 Categories: Vegetables, Penn dutch
      Yield: 1 servings
 
      1 pt Navy beans                        1/4 lb Salt pork
      1 t  Mustard, dry                    1 1/2 t  Salt
      1 T  Molasses                          1/2 c  Water, boiling
  1 1/2 T  Sugar                          
 
  Cover beans with cold water and soak over night. Change the water and cook
  at slightly below boiling point until skins burst. To test beans, take a
  few and expose them to cold air; if shells burst, they are sufficiently
  cooked. Drain off the water and add the salt pork which has been cut into
  strips. Put in bean pot, having some of the salt pork slices on top. Mix
  the mustard, sugar, salt, and molasses together and add to the beans. Add
  the boiling water. Cover pot and bake at 250-F about 6 hours, removing the
  cover during the last hour. Source: Pennsylvania Dutch Cook Book - Fine Old
  Recipes, Culinary Arts Press, 1936.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Hot Bisquits
 Categories: Breads, Penn dutch
      Yield: 1 servings
 
      6 c  Flour                               4 t  Baking powder
      1 t  Salt                                2 c  Sour cream
 
  Sift flour, salt and baking powder. Gradually add the cream, working as
  little as possible. Turn out on floured board and press out with the hands.
  Do not roll. Cut with biscuit cutter and bake at 400-F about 10 minutes.
  Source:  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts
  Press, 1936.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Hot Horseradish Sauce
 Categories: Sauces, Penn dutch
      Yield: 1 servings
 
    1/2 c  Horseradish, grated               1/4 c  Cream
      1 x  *or:                              1/4 c  Milk
      1 t  Flour                               1 ea Egg yolk
      1 T  Butter                            1/8 t  Pepper
      1 x  Paprika                        
 
  Put the grated horseradish into a small earthen cooking vessel; add the
  flour, salt, paprika and butter; pour in the cream and let cook until thick
  and smooth. Keep stirring constantly. Move to the back of the stove and add
  the egg yolk, stirring rapidly. Cook for 30 seconds and serve at once. This
  sauce may be eaten as a relish with hot roast or boiled beef. Source:
  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Hot Salad Dressing
 Categories: Dressings, Salads, Penn dutch
      Yield: 1 servings
 
      1 T  Fat                                 1 x  *or:
      1 T  Butter                              1 t  Flour
      2 t  Sugar                             1/2 t  Mustard, dry
    1/8 t  Pepper                            1/2 t  Salt
    1/2 c  Vinegar                             1 ea Egg yolk
 
  Goose, chicken, or bacon fat may be used.  Melt the fat or butter and blend
  in the flour. Add the vinegar and stir until mixture thickens. Mix together
  the sugar, mustard, salt and pepper and add to the liquid. Cook for 4
  minutes. Pour over the beaten egg yolk and mix well. Return to fire and
  cook 1 minute longer. Source: Pennsylvania Dutch Cook Book - Fine Old
  Recipes, Culinary Arts Press, 1936.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: India Relish
 Categories: Canned good, Penn dutch
      Yield: 1 servings
 
    1/2 ea Tomato                              6 ea Bell pepper, yellow
      2 ea Onion                             1/2 oz Mustard seed
      5 T  Salt                                1 qt Vinegar
    1/2 oz Celery seed                       1/2 oz Allspice, whole
    1/2 oz Cloves, whole                     1/2 oz Cinnamon, stick
      3 ea Bay leaf                        1 1/2 c  Brown sugar
 
  Put the tomatoes, peppers and onions through the food chopper. Place all
  spices in a cheese cloth bag and boil with the vinegar, salt and sugar for
  15 minutes. Add the chopped vegetables and cook for 20 minutes. Pour into
  sterilized jars and seal. Source: Pennsylvania Dutch Cook Book - Fine Old
  Recipes, Culinary Arts Press, 1936.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Indian Muffins
 Categories: Muffins, Penn dutch
      Yield: 1 servings
 
      1 ea Egg, beaten                         1 c  Milk
      1 t  Shortening, melted                  2 T  Cornmeal, heaping
  1 1/2 c  Flour                               2 t  Baking powder
 
  Mix the egg, milk and shortening together. Combine with the sifted dry
  ingredients and mix thoroughly. Bake in greased muffin tins at 450-F about
  20 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes,
  Culinary Arts Press, 1936.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Knabrus
 Categories: Vegetables, Penn dutch
      Yield: 1 servings
 
      1 x  Onion                               1 x  Cabbage, finely cut
      1 x  Salt & pepper                       2 T  Butter
 
  Butter a large cooking kettle well and fill with alternate layers of
  cabbage and sliced onions. Cover kettle and place over low flame and steam
  until vegetables are tender. Season with salt and pepper and butter.
  Source:  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts
  Press, 1936.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Lancaster County Lima Beans
 Categories: Vegetables, Penn dutch
      Yield: 1 servings
 
      1 lb Lima beans                          4 ea Potato, diced
      2 c  Milk                                2 T  Butter
      1 x  Salt & pepper                  
 
  Boil the beans until nearly soft, then add the 4 (or 5) potatoes and
  continue cooking until both are soft. Drain off the water and add the milk
  and butter. Season to taste with salt and pepper and serve. This makes a
  very good dish and the cost is low. Source: Pennsylvania Dutch Cook Book -
  Fine Old Recipes, Culinary Arts Press, 1936.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Lebanon County Peach Cake
 Categories: Cakes, Penn dutch
      Yield: 1 servings
 
    1/4 c  Shortening                          1 ea Egg
      2 T  Sugar                               2 c  Flour
      3 t  Baking powder                     1/2 t  Salt
      1 c  Milk                                1 x  *topping:
      1 x  Sugar                             1/4 t  Cinnamon
      1 x  Peaches, fresh                 
 
  Sift and mix together the dry ingredients (except the topping ingredients);
  cut in the shortening and add the egg and milk which have been mixed
  together. Mix thoroughly. Pour into a well-greased oblong pan and cover
  with peeled peach halves. Sprinkle with sugar and cinnamon and bake at
  350-F about 35 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old
  Recipes, Culinary Arts Press, 1936.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Lebanon County Rhubarb Jam
 Categories: Canned good, Penn dutch
      Yield: 1 servings
 
  2 1/2 lb Rhubarb                         1 1/2 lb Sugar
    1/2 c  Water                               2 ea Orange, rind & juice of
 
  Wash and skin the rhubarb and cut into small pieces; add sugar and 1/2 cup
  of cold water. Grate the rind of the oranges and add to the rhubarb. Add
  the orange juice and cook for 30 minutes, stirring occasionally. Pour into
  sterilized jars and seal. Source: Pennsylvania Dutch Cook Book - Fine Old
  Recipes, Culinary Arts Press, 1936.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Lehigh County Oatmeal Cookies
 Categories: Cookies, Penn dutch
      Yield: 1 servings
 
      3 T  Butter, melted                    1/2 c  Sugar
    1/4 t  Salt                            1 1/2 c  Quaker oats
    1/2 t  Baking powder                       1 ea Egg, well beaten
    1/2 t  Almond extract                 
 
  Mix all the dry ingredients together; add the butter, extract and egg, and
  mix thoroughly. Drop by teaspoonfuls onto a greased cookie sheet and bake
  at 350-F about 5 minutes. Remove from pan while warm. Source: Pennsylvania
  Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Lemon Butter
 Categories: Puddings, Sauces, Penn dutch
      Yield: 1 servings
 
      2 c  Sugar                             1/2 c  Butter
      3 ea Egg, well beaten                  1/2 c  Water
      3 ea Lemon, juice of                     3 ea Lemon, grated rind of
 
  Cream the butter and sugar thoroughly; add the eggs and mix well. Add the
  water and lemon juice and rind. Cook in top of double boiler until thick.
  Source:  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts
  Press, 1936.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Lemon Pie
 Categories: Pies, Penn dutch
      Yield: 1 servings
 
      2 c  Water, boiling                      2 T  Cornstarch
      1 c  Sugar                             1/2 ea Lemon, grated rind of
      1 ea Lemon, juice of                     2 ea Egg, separated
      1 T  Butter                              1 x  *pastry
      3 T  Powdered sugar                 
 
  Mix the cornstarch and sugar together and slowly add the boiling water,
  stirring constantly. Cook until mixture thickens. Remove from the fire and
  add the beaten egg yolks and butter, lemon rind and juice. Cook about 1
  minute. Line one large deep pie pan with pastry, prick the bottom with a
  fork and bake at 450-F for 20 minutes. Remove from fire and fill with the
  cooled lemon filling. Beat the egg whites, gradually adding about 3 Tbsp
  powdered sugar when soft peaks form. Continue beating until stiff peaks
  form. Spread meringue on pie. Cover pie and return to the oven, reduce heat
  to 325-F and brown the meringue. Source: Pennsylvania Dutch Cook Book -
  Fine Old Recipes, Culinary Arts Press, 1936.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Lemon Sauce
 Categories: Puddings, Sauces, Penn dutch
      Yield: 1 servings
 
      3 T  Sugar                               1 T  Cornstarch
      1 T  Lemon juice                       1/2 ea Lemon, grated rind of
    1/4 t  Salt                                1 t  Butter
      1 c  Water, boiling                 
 
  Combine the sugar, salt and cornstarch and mix thoroughly. Slowly add the
  water and cook in a double boiler until mixture thickens. Add the butter
  and stir until melted. Stir in the grated lemon rind and juice. Source:
  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Lemon Sponge
 Categories: Pies, Penn dutch
      Yield: 1 servings
 
      2 ea Egg, separated                      1 c  Sugar
      1 c  Milk                                3 T  Flour
      1 ea Lemon, juice of                     1 ea Lemon, rind of
      1 T  Butter, melted                      1 pn Salt
 
  Mix the sugar and flour together and add the lemon juice and rind, slightly
  beaten egg yolks, butter and salt. Stir in the milk and mix well. Beat the
  whites until stiff and fold into the first mixture. Pour into custard cups.
  Set the cups in pan with hot water and bake at 350-F about 40 minutes. The
  sponge may also be baked in pie shell. Source: Pennsylvania Dutch Cook Book
  ~ Fine Old Recipes, Culinary Arts Press, 1936.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Mayonnaise Dressing
 Categories: Dressings, Salads, Penn dutch
      Yield: 1 servings
 
      2 ea Egg yolk, hard boiled               1 ea Egg yolk
    1/2 t  Mustard                           1/2 t  Salt
      2 t  Vinegar                           1/2 ea Lemon, juice of
    1/2 c  Olive oil                           1 x  Paprika
 
  Mash and work smooth the hard cooked egg yolks; stir in with tablespoon the
  raw egg yolk and mustard; work smooth. Add the oil by the tablespoonful and
  when half of the oil has been used, add vinegar and lemon juice, working
  them in very slowly. Add salt and paprika and slowly work in the remaining
  oil. If a greater quantity of mayonnaise is desired, continue to add oil,
  lemon juice and vinegar until the original quantity is almost doubled. Use
  only a tablespoon in working this dressing. Source: Pennsylvania Dutch Cook
  Book - Fine Old Recipes, Culinary Arts Press, 1936.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Mince Meat
 Categories: Canned good, Penn dutch
      Yield: 1 servings
 
      4 lb Sugar                               4 ea Calf tongue, boiled
  2 1/2 lb Suet                                2 lb Raisins
      2 lb Currants                          1/2 lb Citron, finely chopped
    1/2 lb Orange rind, candied, finely        6 lb Apple, chopped
      1 T  Cloves                              1 T  Cinnamon
      1 T  Allspice                            2 ea Nutmeg, grated
    1/2 lb Almond, finely chopped              1 T  Salt
      4 ea Orange, rind & juice of             4 ea Lemon, rind & juice of
    1/2 lb Lemon rind, candied, finely         1 qt Brandy
      2 qt Whiskey                        
 
  Chop the calves' tongues very fine, add sugar, raisins, currants and
  citron. Mix all together. Chop apples fine (do not mash) and add to calves'
  tongues. Add spices and suet, remaining fruit, almonds and salt, and mix
  thoroughly. Pour over this the fruit juices and rind, the brandy and
  whiskey. Put mixture into a crock with a lid. Place a cloth over the top of
  the crock and put on lid. Put in cool place for 3 weeks. Then add more salt
  and spices if needed. Let stand at least 4 weeks before using. When using
  as filling for pies, always bake between 2 crusts. Source: Pennsylvania
  Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Mojhy Apples
 Categories: Snacks, Penn dutch
      Yield: 1 servings
 
      1 c  Corn syrup                          1 c  Sugar
     10 ea Apple                              10 ea Wood lollypop sticks
 
  Remove stems and replace with stick stuck halfway into the apple. Put sugar
  and syrup in deep pan and stir slowly over slow fire until thoroughly
  dissolved. Let boil until a small quantity when tested in water becomes
  brittle. Remove pan from fire and place over boiling water. Then dip apples
  and wind in circular motion until thoroughly covered with syrup. Place on
  buttered pan with sticks upright and permit to cool. Source: Pennsylvania
  Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Molasses Candy (Old-Fashioned pull taffy)
 Categories: Candies, Penn dutch
      Yield: 1 servings
 
      2 c  Molasses                            1 c  Brown sugar
      2 T  Butter                            1/3 c  Water
      1 T  Vinegar                             1 pn Baking soda
 
  Boil all together until a little tried in cold water becomes brittle. Pour
  on a buttered dish and allow to cool. When cool enough to handle, rub
  butter on hands and pull the candy (small portions at a time) until light
  in color. Cut in small pieces. Source: Pennsylvania Dutch Cook Book - Fine
  Old Recipes, Culinary Arts Press, 1936.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Molasses or Honey Doughnuts (Fastnacht Kucka)
 Categories: Cakes, Penn dutch
      Yield: 1 servings
 
      6 T  Molasses                            1 x  *or:
      6 T  Honey                           1 1/2 qt Milk
      4 qt Flour                               2 c  Yeast
      1 x  *dissolved in:                    1/2 c  Water, warm
      1 c  Butter                              4 ea Egg, beaten
 
  Scald milk, cool; when it becomes lukewarm, mix in 2 quarts of flour,
  making a smooth batter; add yeast & water mixture. Beat together well and
  allow to stand over night. Combine the butter and eggs, and cream well. Add
  the honey and a little of the flour. Beat well and add the remaining flour,
  leaving enough to dust bread board. Allow time for full rise and then roll
  and cut in form of doughnuts. Let rise again and fry in hot cooking oil or
  fat. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts
  Press, 1936.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Molasses Shoo-Fly Cake
 Categories: Cakes, Penn dutch
      Yield: 1 servings
 
      1 x  *pastry                             1 x  *liquid:
    1/2 c  Molasses                            1 ea Egg yolk, well beaten
    1/2 T  Soda                                1 x  *dissolved in:
    3/4 c  Water, boiling                      1 x  *crumbs:
    3/4 c  Flour                             1/2 c  Brown sugar
      2 T  Shortening                        1/8 t  Nutmeg
    1/8 t  Ginger                            1/8 t  Cloves
    1/2 t  Cinnamon                          1/4 t  Salt
 
  Combine the ingredients for the liquid part mixing well. Combine the dry
  ingredients for the crumbs, working in the shortening. Line a pie pan with
  pastry. Make alternate layers of crumbs and liquid. Top with crumbs and
  bake at 450-F until crust edges start to brown. Reduce heat to 350-F and
  bake until firm (about 20 minutes). Source: Pennsylvania Dutch Cook Book -
  Fine Old Recipes, Culinary Arts Press, 1936.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Moravian Christmas Cookies
 Categories: Cookies, Penn dutch
      Yield: 1 servings
 
      2 c  Shortening                      2 1/4 c  Brown sugar
      1 qt Molasses                            8 c  Flour
      1 T  Cloves                              1 T  Cinnamon
      1 t  Ginger                            1/2 t  Baking soda
      1 x  *dissolved in:                      1 t  Vinegar
 
  Use a mixture of butter and lard for the shortening. Sift the flour and
  spices together. Add sugar and mix well. Work in the shortening with the
  finger tips or with a pastry blender. Add baking soda and molasses and mix
  thoroughly. Chill. Roll very thin on floured board and cut with fancy
  cookie cutters. Bake at 350-F about 10 minutes. Source: Pennsylvania Dutch
  Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Moravian Christmas Loaf
 Categories: Breads, Penn dutch
      Yield: 1 servings
 
      3 c  Milk                                1 c  Butter
      1 c  Sugar                             1/2 c  Yeast
      1 x  *dissolved in:                    1/4 c  Water, warm
      6 c  Flour                               1 t  Salt
    1/2 lb Raisins, chopped                  1/2 lb Currants
    1/4 lb Citron, chopped                   1/2 c  Almond, blanched, sliced
 
  Scald 2 cups of the milk and let cool. Add the dissolved yeast cake, 3 cups
  of flour and the salt. Mix well. Cover and set aside to rise in a warm
  place, over night. In the morning, scald the other cup of milk and add the
  butter and stir until melted. Combine with the yeast mixture and add the
  sugar and the balance of the flour, kneading the dough well, until it is no
  longer sticky. Use more flour if necessary. Combine the fruit and sprinkle
  with some flour and add to the dough, mixing well. Cover and let rise again
  until double in bulk. Shape in small loaves, place in small pans, and
  sprinkle with the sliced almonds. Let rise for 2 hours. Bake at 400-F for
  40 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes,
  Culinary Arts Press, 1936.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Moravian Hickory Nut Cake
 Categories: Cakes, Penn dutch
      Yield: 1 servings
 
      8 ea Egg                                 1 lb Sugar
      1 c  Butter                              2 c  Flour
      1 pt Hickory nut, finely chopped         1 x  *mixed in:
      2 T  Flour                               1 ea Brandy
 
  Work together butter and sugar until very creamy. Then slowly work in one
  egg at a time, alternately with 1 Tbsp flour. Work at least 5 minutes to
  each egg. Continue alternating the flour and eggs until all the eggs have
  been worked in. Then add the remaining flour and nuts; lastly, add a claret
  glass of brandy. Bake at 350-F for 1-1/2 hours in a deep dish, well
  buttered, placing dish on a small stand at bottom of oven. Test before
  removing from oven by sticking with toothpick. If it comes out sticky, cake
  is not done; if dry and clean, cake is finished. Source: Pennsylvania Dutch
  Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Moravian Mints
 Categories: Candies, Penn dutch
      Yield: 1 servings
 
      3 c  Powdered sugar                      1 c  Water, boiling
     12 dr Peppermint oil                      1 x  *or:
     12 dr Wintergreen oil                
 
  Boil sugar and water until when dropped in cold water it forms a soft ball.
  Add the mint oil, remove from stove and beat until it thickens. Then drop
  from spoon in thin patties on buttered or oiled paper. If wintergreen is
  used, color with red or green junket or food coloring. Source: Pennsylvania
  Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Moravian Sand Tarts
 Categories: Cookies, Penn dutch
      Yield: 1 servings
 
      2 c  Butter                          2 1/2 c  Powdered sugar
      5 ea Egg                                 4 c  Flour
      1 t  Baking soda                         1 x  Pecans
 
  Cream the butter and sugar together and add one egg at a time, beating well
  after each addition. Sift the flour and soda together and mix with other
  ingredients. Chill in ice box over night. Roll out thin on floured board,
  cut into round shapes, and press half a pecan into center of sand tart.
  Bake at 350-F about 10 minutes. Source: Pennsylvania Dutch Cook Book - Fine
  Old Recipes, Culinary Arts Press, 1936.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Moravian Scotch Cakes
 Categories: Cookies, Penn dutch
      Yield: 1 servings
 
  1 1/2 c  Butter                            1/2 c  Sugar
      4 c  Flour                               2 t  Caraway seeds
 
  Mix the flour, caraway seeds and sugar together. Work in the butter with
  the finger tips until well blended. Roll out about 1/3 inch thick on
  floured board. Cut in small squares. Bake on a greased cookie sheet at
  325-F about 15 minutes. When cold, cover with boiled icing and sprinkle
  with colored sugar. Source: Pennsylvania Dutch Cook Book - Fine Old
  Recipes, Culinary Arts Press, 1936.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Moravian White Christmas Cookies
 Categories: Cookies, Penn dutch
      Yield: 1 servings
 
      2 c  Butter                              3 c  Sugar
      5 ea Egg, well beaten                    1 c  Cream
      1 t  Soda                                1 x  *dissolved in:
    1/4 c  Water, boiling                      4 c  Flour
 
  Cream butter and sugar together until well blended. Beat the eggs and add.
  Stir in the dissolved soda. Sift the flour and add alternately with the
  cream. Mix thoroughly. Dough must be stiff enough to roll- add more flour
  if needed. Chill for several hours. Roll out thin on floured board and cut
  with fancy cookie cutters. Bake at 350-F about 12 minutes. Source:
  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Moselem Springs Apple Butter (Lotwaerick)
 Categories: Canned good, Penn dutch
      Yield: 1 servings
 
      4 qt Apple                               2 qt Water
  1 1/2 qt Cider                           1 1/2 lb Sugar
      1 t  Cinnamon                            1 t  Allspice
      1 t  Cloves                         
 
  Wash and slice the apples into small bits. Cover with the water and boil
  until soft. Press through a sieve to remove skins and seeds. Bring cider to
  a boil and then add apple pulp and sugar and cook until it thickens,
  constantly stirring to prevent scorching. Add spices and cook until it is
  thick enough for spreading. Pour into sterilized jars and seal. Source:
  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Mustard Pickles
 Categories: Canned good, Penn dutch
      Yield: 1 servings
 
      2 qt Tomato, green                       2 qt Pickles, small sweet
      2 qt Onion, small white                  6 ea Bell pepper, green
      2 ea Cauliflower                         1 c  Salt
      3 qt Vinegar, white wine                 1 c  Flour
  1 1/2 c  Sugar                             1/4 lb Mustard, dry
      1 oz Celery seed                       1/2 oz Turmeric
 
  Separate the cauliflower into flowerets, peel the onions and slice the
  peppers real fine, slice the tomatoes and combine all four ingredients.
  Cover with the salt and let stand over night. Drain, cover with boiling
  water and cook until vegetables are soft. Drain. Heat the vinegar and pour
  over the flour, sugar, mustard, celery seed and turmeric which have been
  mixed together. Mix thoroughly. Add the pickles to the cooked vegetables
  and pour over the liquid, cook about 10 minutes or until mixture thickens.
  Pour into sterilized jars and seal. Source: Pennsylvania Dutch Cook Book -
  Fine Old Recipes, Culinary Arts Press, 1936.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Neither Cake Nor Candy (Brownies)
 Categories: Cakes
      Yield: 1 servings
 
  1 1/2 ea Chocolate, unsweetened, squa        2 T  Butter
      1 c  Sugar                               2 ea Egg, well beaten
    1/2 c  Flour                               1 t  Vanilla
    1/2 c  Raisins, chopped                  1/2 c  Nuts, chopped
 
  Melt chocolate and butter together over hot water. Add the sugar and
  vanilla; mix well. Then add the well beaten eggs. Sift the flour and stir
  in with the nuts and raisins. Bake in a well-greased shallow pan at 350-F
  for 20 minutes. When cool, cut in squares. Source: Pennsylvania Dutch Cook
  Book - Fine Old Recipes, Culinary Arts Press, 1936.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Noodles for Soup
 Categories: Pasta, Penn dutch, Soups
      Yield: 1 servings
 
      2 ea Egg                               1/2 t  Salt
      1 x  Flour                          
 
  Beat the eggs, add the salt and as much flour as can be worked into the
  eggs (about 1 cup). Knead well, cover and let stand 30 minutes. Roll out
  thin and spread on cloth to dry slightly. Cut in narrow strips. Source:
  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Old Fashioned Caramels
 Categories: Candies, Penn dutch
      Yield: 1 servings
 
  2 1/2 T  Butter                              2 c  Brown sugar
      2 T  Molasses                          1/2 c  Milk, condensed
      4 ea Chocolate, unsweetened, squa        1 t  Vanilla
      1 c  Nuts, chopped                  
 
  Melt the butter, add the sugar, molasses and the milk and bring to a boil.
  Cut the chocolate in small pieces and add, stirring constantly until the
  chocolate is melted. Boil until the caramel forms a soft ball when dropped
  in cold water. Add the extract and the nuts and pour into a greased pan.
  Cool a little and when fairly firm, cut in squares. Source: Pennsylvania
  Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Old-Fashioned Potato Soup
 Categories: Penn dutch, Soups
      Yield: 1 servings
 
      8 ea Potato, cubed                       1 qt Milk
      1 T  Butter                              1 x  Salt & pepper
      1 ea Egg, well beaten                  1/2 c  Flour
    1/4 c  Milk                           
 
  Boil the potatoes until soft. Drain off all the water. Add the milk and
  heat thoroughly; season to taste. Work the butter into the flour and then
  add the egg and 1/4 cup milk, using only enough milk to make mixture thin
  enough to drop into the hot milk. Add to hot milk mixture. Cover the
  saucepan and cook about 10 minutes. Serve at once. Source: Pennsylvania
  Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Old-Fashioned String Beans and Bacon
 Categories: Vegetables, Penn dutch
      Yield: 1 servings
 
      1 c  String beans                        1 x  *plus:
      1 x  Liquid                              2 ea Med Potato, diced
    1/4 lb Bacon, diced                      1/4 t  Salt
      1 ea Sm Onion                            1 c  Water
 
  Can use fresh string beans, substituting equivalent amount for the canned.
  Cut potatoes into 1/2 inch dice. Brown the bacon and combine with the other
  ingredients and cook about 30 minutes until potatoes are soft. Source:
  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Oyster Corn Fritters (Welshkorn Eishtar-Puffers)
 Categories: Vegetables, Penn dutch
      Yield: 1 servings
 
      2 c  Corn pulp                           2 T  Flour
      2 ea Egg, separated                    1/2 t  Salt
    1/4 t  Pepper                         
 
  Canned or fresh corn may be used. To the corn pulp add the beaten egg
  yolks, flour and seasoning. Add the stiffly beaten egg whites and blend.
  Drop by spoonfuls the size of an oyster on a hot buttered frying pan and
  brown. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
  Arts Press, 1936.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Peach Fritters (Parshing Ponakucka)
 Categories: Brunch, Penn dutch
      Yield: 1 servings
 
    1/2 c  Sugar                               2 ea Egg, well beaten
    1/3 c  Butter                              2 c  Flour
      3 t  Baking powder                     1/2 t  Salt
      1 c  Milk                              1/2 t  Lemon juice
    1/2 t  Vanilla                         1 1/2 c  Peaches, chopped
      1 x  Whipping cream                 
 
  May use either fresh or canned peaches. Cream the butter and sugar, and add
  the eggs and beat thoroughly. Sift the dry ingredients together and add
  alternately with the milk. Fold in the peaches, lemon juice and vanilla.
  Drop by teaspoonfuls into hot fat and fry until golden brown. Serve with
  whipped cream or sprinkle with powdered sugar. Source: Pennsylvania Dutch
  Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Peanut Mojhy
 Categories: Candies, Penn dutch
      Yield: 1 servings
 
      1 c  Brown sugar                         1 c  Molasses
      1 x  *or:                                1 c  Syrup
      1 c  Water                               2 oz Butter
    3/4 lb Peanuts, shelled               
 
  To the sugar, add the molasses and water. Boil until it hardens when
  dropped in cold water. Just before taking from the fire add the butter and
  the peanuts and mix well. Pour onto well-buttered tins. Source:
  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pennsylvania Pepper Cabbage (Cole Slaw)
 Categories: Salads, Penn dutch
      Yield: 1 servings
 
      2 c  Cabbage, shredded                   1 ea Bell pepper, green, finely c
      1 x  *or:                                1 ea Bell pepper, red, finely cho
    1/2 c  *hot salad dressing                 1 t  Salt
 
  Mix the shredded cabbage, pepper and salt and let stand about 1 hour. Drain
  off all liquid. Pour the Hot Dressing over the cabbage and mix well. Serve
  at once. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
  Arts Press, 1936.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pepper Relish
 Categories: Canned good, Penn dutch
      Yield: 1 servings
 
     16 ea Bell pepper, red                   16 ea Bell pepper, green
     10 ea Sm Onion                            1 qt Vinegar
  1 1/2 c  Sugar                           2 1/2 t  Salt
 
  Chop the peppers and onions very fine and cover with boiling water and let
  stand for 5 minutes. Drain off the water and again cover with boiling water
  and let stand for 10 minutes more. Place in a muslin bag and allow to drain
  over night. Combine the vinegar, salt and sugar and bring to a boil. Add
  pepper mixture and cook for 20 minutes. Pour into sterilized jars and seal.
  Source:  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts
  Press, 1936.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Philadelphia Pepper Pot
 Categories: Penn dutch, Soups
      Yield: 1 servings
 
      2 lb Honeycomb tripe                     2 lb Tripe, plain
      1 ea Veal knuckle                        1 ea Pot herbs
      4 ea Med Potato                          1 ea Onion
      1 ea Bay leaf                            1 x  Salt
      1 x  Cayenne                             1 c  Beef suet
      2 c  Flour                               1 x  Water
      1 x  Salt                                1 x  Parsley, chopped
 
  Cook the tripe the day before using. Wash thoroughly, place in kettle and
  cover with water. Boil 8 hours. Remove the tripe. When cooled, cut into
  pieces about 1/2 inch square. The next day wash the veal knuckle, cover
  with 3 quarts of cold water and simmer about 3 hours, removing scum as it
  rises. Remove meat from bones and cut into small pieces. Strain the broth
  and return to kettle. Add the bay leaf and onion and simmer about 1 hour.
  Then add the potatoes, which have been cut in squares, and the pot herbs.
  Add the meat and tripe and season with salt and cayenne pepper (if
  desired). Make dumplings by combining the finely chopped suet, flour, salt
  and enough water to permit rolling the dough into dumplings, about the size
  of marbles. Flour well to prevent sticking and drop into the hot soup. Cook
  10 minutes, add some chopped parsley and serve at once. Source:
  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Picalilli
 Categories: Canned good, Penn dutch
      Yield: 1 servings
 
      4 ea Tomato, green                     2/3 c  Salt
      1 c  Horseradish, grated                 2 T  Cinnamon
      2 T  Cloves, ground                      2 T  Allspice
      2 T  Mustard, dry                        4 T  Pepper
      1 x  Vinegar                             2 c  Brown sugar
 
  Sprinkle the salt over the chopped tomatoes and let stand over night. In
  the morning, drain in colander. Add the horseradish, spices and sugar and
  enough vinegar to cover, bring to a boil and cook for 20 minutes. Pour into
  sterilized jars and seal. Source: Pennsylvania Dutch Cook Book - Fine Old
  Recipes, Culinary Arts Press, 1936.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pickled Eggs and Red Beets
 Categories: Canned good, Penn dutch
      Yield: 1 servings
 
      1 x  Beets                               1 x  Egg, hard boiled
    1/4 c  Brown sugar                       1/2 c  Vinegar
    1/2 c  Water, cold                         1 ea Cinnamon
      3 ea Cloves                         
 
  Boil young beets until tender. Skin and cover with liquid made by combining
  the brown sugar, vinegar, water, a small piece of cinnamon, and 3 or 4
  whole cloves.  Let beets stand in this mixture for several days. Remove and
  add whole hard boiled shelled eggs to the liquid and let pickle for 2 days
  before using. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes,
  Culinary Arts Press, 1936.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pickled Pears
 Categories: Canned good, Penn dutch
      Yield: 1 servings
 
     14 lb Pear                                1 qt Cider vinegar
      6 lb Sugar                               1 t  Cloves, whole
      1 t  Cinnamon, stick                
 
  Any good preserving pear may be used. Slice and remove core or pickle
  whole; the latter method is preferred when Sickel pears are used. Peel
  pears. Put spices in a small cheese cloth bag and add to the vinegar and
  sugar and bring to a boil. Add pears and cook until tender. The pears will
  look clear when tender. Remove them with a spoon and place them in
  sterilized jars. Boil the syrup until it becomes thick, the pour it over
  pears and seal. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes,
  Culinary Arts Press, 1936.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pickled Pigs' Feet
 Categories: Canned good, Penn dutch
      Yield: 1 servings
 
      4 ea Pigs' feet                          3 c  Vinegar
      1 ea Onion                              12 ea Peppercorns, black
      6 ea Cloves                              1 ea Bay leaf
      1 T  Salt                           
 
  Split the pigs' feet, scrub thoroughly and cover with cold water. Add the
  vinegar and bring to a boil. Skim off the top. Add seasonings and boil
  slowly for 2 hours. Cool in liquid and serve cold. Source: Pennsylvania
  Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pickled Red Cabbage
 Categories: Canned good, Penn dutch
      Yield: 1 servings
 
      1 x  Cabbage, red                        1 x  Salt
      1 x  Vinegar                             1 x  Sugar
      1 x  Celery seed                         1 x  Pepper
      1 x  Mace                                1 x  Allspice
      1 x  Cinnamon                       
 
  Shred red cabbage rather fine and sprinkle generously with salt. Set aside
  in a cool place to stand for 30 hours. Drain all moisture from cabbage, and
  then place it in the sun, allowing to remain for several hours. Use
  sufficient vinegar to cover the cabbage, adding 1 cup of sugar to every
  gallon of vinegar, and a small quantity of each of the spices. Boil this
  together for 7 minutes and pour over the cabbage. Put in stone jars, cover
  and store in a cool place. Source: Pennsylvania Dutch Cook Book - Fine Old
  Recipes, Culinary Arts Press, 1936.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pie Crust
 Categories: Pies, Penn dutch
      Yield: 1 servings
 
      3 c  Flour                               1 c  Lard
      1 x  *or:                                1 c  Other shortening
    1/2 t  Salt                                1 x  Water, ice
 
  Add salt to the flour, then rub flour and shortening together, using hands
  or a pastry blender. Add enough cold water to make a dry paste. Roll out
  and fit in pit pan. Don't stretch pastry when fitting into pan, as this
  will cause shrinkage in finished product. Source: Pennsylvania Dutch Cook
  Book - Fine Old Recipes, Culinary Arts Press, 1936.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Plum Conserve
 Categories: Canned good, Penn dutch
      Yield: 1 servings
 
      3 lb Plum                                3 lb Sugar
      1 lb Raisins                           1/2 lb Walnuts, chopped
      2 ea Orange                         
 
  Wash oranges, remove seeds and grind. Pit the plums and cut in quarters.
  Combine the oranges and plums and add the sugar and raisins. Simmer about
  1-1/2 hours. Add the walnuts and cook about 45 minutes longer. Pour into
  sterilized jars and seal. Source: Pennsylvania Dutch Cook Book - Fine Old
  Recipes, Culinary Arts Press, 1936.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Plum Pudding
 Categories: Puddings, Penn dutch
      Yield: 1 servings
 
      1 c  Suet, finely chopped                1 c  Sugar
      2 c  Bread crumbs, soft                  1 c  Flour
      2 ea Egg, well beaten                    1 c  Milk
    1/4 c  Orange juice                        1 t  Cloves
      2 t  Cinnamon                            1 t  Mace
    1/2 t  Salt                                1 t  Soda
      1 c  Raisins                             1 c  Currants
    1/2 c  Nuts, chopped                     1/4 c  Orange rind, finely chopped
    1/4 c  Lemon rind, finely chopped     
 
  Mix the suet, sugar and bread crumbs together. Add eggs and beat. Sift
  together all the dry ingredients. Combine the raisins, currants, nuts and
  fruit peel and sprinkle with 1/2 cup of the sifted dry ingredients. Add
  oraange juice to suet mixture; then add the milk and rest of dry
  ingredients alternately. Mix thoroughly. Stir in the fruits. Fill greased
  pudding molds about 1/2 full; cover tightly and steam for 3 hours. Serve
  with any desired pudding sauce. Source: Pennsylvania Dutch Cook Book - Fine
  Old Recipes, Culinary Arts Press, 1936.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Potato Balls (Kartoffel Balle)
 Categories: Vegetables, Penn dutch
      Yield: 1 servings
 
      1 x  Irish potatoes                      1 x  Water
      1 x  Butter                              1 x  Parsley, fresh, minced
      1 x  Salt                           
 
  Peel Irish potatoes and cut in small balls. Place in cold water for 15
  minutes. Drain off the water and cover with fresh water and cook about 12
  minutes until tender. Drain, add butter, minced parsley and salt to taste.
  Serve at once. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes,
  Culinary Arts Press, 1936.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Potato Croquettes (Kartoffel Kloesse)
 Categories: Vegetables, Penn dutch
      Yield: 1 servings
 
      9 ea Med Potato                          3 ea Egg, well beaten
      1 c  Flour                             2/3 c  Bread crumbs
    1/2 t  Nutmeg                              1 t  Salt
    1/2 lb Butter                            1/2 c  Bread crumbs
      1 t  Onion, chopped                 
 
  Boil the potatoes in their jackets until soft, remove the skins and put
  potatoes through a ricer. Spread on a towel for a few minutes to remove
  moisture, then put them in a bowl and add the salt. Add the eggs, flour,
  2/3 cup bread crumbs and nutmeg. Mix thoroughly. Form mixture into dry
  balls (if mixture is too moist, add more bread crumbs). Drop the balls into
  boiling salted water. When balls come to the surface, allow them to boil
  for 3 minutes. Remove one from liquid and cut open; if center is dry, they
  are sufficiently cooked. Remove balls from liquid and pour over them a
  dressing made as follows: Brown the butter in a skillet, add the 1/2 cup
  bread crumbs and onion and cook for several minutes. Source: Pennsylvania
  Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Potato Filling (for meats)
 Categories: Side dish, Penn dutch
      Yield: 1 servings
 
      2 c  Potato, mashed, hot                 1 T  Parsley, minced
      1 ea Egg, well beaten                    2 T  Butter, melted
      1 ea Onion, minced                       1 t  Salt
    1/2 t  Poultry seasoning                   1 qt Bread, stale, cubed
    1/2 c  Celery, diced                       1 pn Pepper
 
  Mix together the potatoes and egg. Soak the bread in cold water and squeeze
  dry. Add to the potato mixture, stir in the other ingredients, and mix
  well. Use for stuffing fowl or meat. Source: Pennsylvania Dutch Cook Book -
  Fine Old Recipes, Culinary Arts Press, 1936.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Potato Salad
 Categories: Salads, Penn dutch
      Yield: 1 servings
 
      8 ea Potato                              1 ea Celery, diced
      2 ea Egg, hard boiled, sliced            1 ea Onion, minced
      1 T  Parsley, minced                     2 ea Egg, well beaten
      1 c  Sugar                             1/2 c  Vinegar
      1 x  *diluted with:                    1/2 c  Water, cold
    1/4 t  Mustard, dry                      1/2 t  Salt
    1/4 t  Pepper                              4 ea Sl Bacon, diced
 
  Boil potatoes in their jackets. When soft, peel and dice. Add the celery,
  sliced hard cooked eggs and onion. Fry bacon in skillet until crisp and
  brown. Beat the eggs, add the sugar, spices and vinegar and water. Mix
  well. Pour egg mixture into the hot bacon and fat and stir until mixture
  thickens (about 10 minutes). Pour over the potato mixture and mix lightly.
  Let stand in cold place several hours before serving. Source: Pennsylvania
  Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Potato Sponge Bread
 Categories: Breads, Penn dutch
      Yield: 1 servings
 
      4 ea Med Potato                          2 T  Sugar
      1 T  Salt                                1 c  Yeast
      1 x  *dissolved in:                    1/2 c  Water, lukewarm
      4 c  Flour, bread                   
 
  Pare and boil the potatoes and while hot, mash finely and rub through a
  sieve or colander. Add the sugar, salt and dissolved yeast cake. Stir flour
  into the mixture, beating well. Add more flour to form soft dough. Turn
  onto a floured board and knead. Return to bowl, cover and let rise over
  night. In the morning, form into loaves, let rise until light and bake at
  350-F for 45 to 50 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old
  Recipes, Culinary Arts Press, 1936.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Potted Meat
 Categories: Canned good, Penn dutch
      Yield: 1 servings
 
      1 x  Meat                                1 x  Salt & pepper
      1 x  Cayenne                             1 x  Mustard
      1 x  Butter, melted                 
 
  Chop and pound to a paste any fragments of cooked ham, tongue, poultry,
  game or fish. With ham use a quarter part of fat. Remove all gristle and
  skin and pound until free from any fibre and reduced to a paste. Season
  highly with salt, pepper, cayenne, and made mustard, and moisten with a
  little melted butter (except ham, which has fat enough). Pack closely in
  small stone or earthen jars. Put jars in steamer and heat for one half
  hour. Then press the meat down again and cover with hot melted butter. This
  will keep some time and may be served in slices or used for sandwiches. Ham
  and tongue may be mixed with veal or chicken. Beef, game and fish are
  better alone. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes,
  Culinary Arts Press, 1936.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pudding Sauce
 Categories: Puddings, Sauces, Penn dutch
      Yield: 1 servings
 
    1/2 c  Sugar                               1 T  Flour
      2 T  Butter                              2 c  Water, boiling
      1 t  Vanilla                        
 
  Combine the sugar and flour and mix well. Add the boiling water stirring
  constantly to prevent lumping. Cook in double boiler until the mixture
  thickens. Add butter and stir until melted. Flavor and serve. Source:
  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pumpkin Pie
 Categories: Pies, Penn dutch
      Yield: 1 servings
 
      2 c  Pumpkin, cooked                     4 ea Egg
      1 c  Sugar                             1/2 t  Cinnamon
      1 T  Cornstarch                          1 c  Whiskey
    1/4 c  Butter                            1/3 c  Cream
      1 x  *pastry                        
 
  Take a large pumpkin, wash, cut in half and place, cut side down, in pan in
  warm oven. Roast until soft, but not mushy. Scrape out the flesh of the
  pumpkin with a spoon or fork. Place into colander and let drain over night
  in a cool place. The next morning, put 2 cups of the pumpkin in a bowl and
  whip thoroughly with a fork until all lumps disappear, but avoid mashing.
  Drain out as much liquid as possible, because the pumpkin should be dry.
  Add the sugar, yolks of eggs, cinnamon and beat for 5 minutes. Quickly add
  the cream, the whiskey and the butter, and mix well. Sprinkle the
  cornstarch over the stiffly beaten whites of eggs and add to the first
  mixture. Pour into a pan about 2 1/2 inches deep which has been lined with
  pie pastry, and bake for one hour at 375-F. Allow pie to become cold before
  using. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
  Arts Press, 1936.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Raisin Bread
 Categories: Breads, Penn dutch
      Yield: 1 servings
 
      1 ea Med Potato                          1 qt Water
      1 c  Yeast                               1 c  Water, lukewarm
      2 t  Cinnamon                          1/2 t  Cloves
      1 c  Sugar                               1 lb Raisins
      1 T  Butter                              1 x  Flour
 
  Pare and boil the potato in the quart of water, mash and mix sufficient
  flour with the water to form a smooth batter. Dissolve the yeast in 1 cup
  of lukewarm water and combine with the batter. Cover and set in a warm
  place and let rise for 4 hours. Add the rest of the ingredients and knead,
  adding flour as needed. Be careful not to get dough too stiff. Let stand
  for 2 hours, then form into loaves, place in bread pans and let rise until
  light. Bake at 400-F for 30 to 40 minutes. Source: Pennsylvania Dutch Cook
  Book - Fine Old Recipes, Culinary Arts Press, 1936.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Raisin Crumb Pie
 Categories: Pies, Penn dutch
      Yield: 1 servings
 
      1 lb Raisins                         1 1/2 c  Water, cold
      3 c  Sugar                               2 c  Flour
    1/4 c  Shortening                          1 c  Milk
      2 ea Egg, well beaten                    2 t  Baking powder
      1 x  *pastry                        
 
  This recipe makes enough filling for 2 pies. Wash and clean raisins and add
  the cold water and 1 1/2 cups of sugar. Cook until raisins are tender and
  plump. Set aside to cool. Mix the flour, 1 1/2 cups of sugar and the
  shortening, crumbling well with the finger tips. Take out one cup of these
  crumbs and set aside. To the remaining crumb mixture add the eggs and milk,
  and mix well. Stir in the baking powder. Line two large pie pans with pie
  pastry, and fill with cooked raisins, pour over this the batter and
  sprinkle the top with the cup of reserved crumbs. Bake at 440-F for 10
  minutes; reduce heat to 350-F and finish baking about 35 minutes. Source:
  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Raisin Pie (Rosina Pie, "Funeral Pie")
 Categories: Pies, Penn dutch
      Yield: 1 servings
 
      1 c  Raisins                             2 c  Water
  1 1/2 c  Sugar                               4 T  Flour
      1 ea Egg, well beaten                    1 ea Lemon, juice of
      2 T  Lemon rind, grated                1/4 t  Salt
      1 x  *pastry                        
 
  Wash raisins and soak in cold water for 3 hours. Drain. Combine the 2 cups
  water, the raisins, sugar and flour which have been mixed together, salt,
  lemon juice and rind, and the egg. Mix thoroughly and cook over hot water
  for 15 minutes, stirring occasionally. Cool. Pour into pastry-lined pan.
  Cover with narrow strips of dough, criss-crossed. Bake at 450-F for 10
  minutes. Reduce heat to 350-F and bake 30 minutes. Source: Pennsylvania
  Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Raspberry Vinegar
 Categories: Salads, Dressings, Penn dutch
      Yield: 1 servings
 
      4 lb Raspberries                         2 c  Vinegar
      1 x  Sugar                          
 
  Mash the berries and add the vinegar and let stand for 4 days. To each cup
  of liquid add one cup of sugar. Bring to a boil and cook for 20 minutes.
  Strain and bottle. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes,
  Culinary Arts Press, 1936.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Raw Potato Pancake
 Categories: Brunch, Penn dutch
      Yield: 1 servings
 
      3 ea Med Potato, raw                     2 ea Egg, separated
      1 t  Salt                            1 1/2 T  Flour
    1/2 t  Baking powder                  
 
  Grate the potatoes and add the beaten egg yolks. Stir in the flour, baking
  powder and salt and mix well. Fold in the stiffly beaten egg whites. Cook
  by spoonfuls in heavy skillet in hot fat. Serve with apple sauce. Source:
  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Rhubarb Pudding
 Categories: Puddings, Penn dutch
      Yield: 1 servings
 
      1 x  Rhubarb, stewed                     1 x  Cake, stale
      1 x  *or:                                1 x  Bread, stale
      2 ea Egg white                      
 
  Line a buttered baking dish with slices of plain stale cake or bread. Fill
  with sweetened rhubarb. Cover and bake at 325-F for 30 minutes. Make a
  meringue of the egg whites by beating until very stiff and adding 4 Tbsp
  sugar. Remove pudding from oven and cover with the meringue. Return to oven
  to brown. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
  Arts Press, 1936.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Rice Pudding
 Categories: Puddings, Penn dutch
      Yield: 1 servings
 
      1 c  Rice, cooked                        2 c  Milk
    1/2 c  Sugar                               1 T  Butter
    1/2 c  Raisins                             2 ea Egg, separated
      2 T  Powdered sugar                      1 x  Nutmeg
 
  Beat the egg yolks and add the sugar and milk and stir into the rice. Add
  the butter and raisins. Pour into a buttered baking dish. Beat the egg
  whites until frothy, add the powdered sugar and spread on top of rice
  pudding. Sprinkle lightly with nutmeg. Bake at 325-F for 30 minutes.
  Source:  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts
  Press, 1936.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Rice Souffle
 Categories: Puddings, Penn dutch
      Yield: 1 servings
 
      1 c  Rice                                2 qt Water, boiling
      1 T  Salt                                4 ea Egg
    3/4 c  Sugar                             1/2 c  Raisins
    1/2 t  Cinnamon                            1 qt Milk
 
  Add the salt to the boiling water and after washing rice in several waters,
  stir slowly into the boiling water. Cook without stirring for 20 or 25
  minutes or until rice is tender. Drain off water. Beat the yolks of eggs
  and add the sugar and mix with the milk. Stir into the cooked rice and mix
  well. Add the cinnamon and raisins. Beat the whites of eggs stiff and fold
  into the rice mixture. Pour into a buttered baking dish and bake at 325-F
  for 1 hour. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes,
  Culinary Arts Press, 1936.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Rinktum Ditty
 Categories: Cheese/eggs, Penn dutch
      Yield: 1 servings
 
      1 T  Butter                              1 ea Sm Onion, minced
      1 lb Cheese                              1 c  Milk
      1 T  Flour                               1 c  Catsup
      1 t  Mustard, dry                        1 T  Worcestershire sauce
    1/2 t  Salt                              1/4 t  Paprika
      1 ea Egg, well beaten               
 
  Cut cheese in small pieces. Melt the butter in top of a double boiler, add
  the onion and cook until onion is soft. Stir in the flour and blend; then
  gradually add the milk and mix well. Add the cheese and cook until the
  cheese has melted. Mix together the catsup, mustard, Worcestershire sauce,
  salt and paprika; add to cheese sauce and cook for 5 minutes. Stir in the
  egg and cook one minute longer. Serve at once on toast or crackers. Source:
  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Rivel Soup
 Categories: Penn dutch, Soups
      Yield: 1 servings
 
      2 c  Flour                             1/2 t  Salt
      1 ea Egg, well beaten                    1 x  Broth, chicken
      1 x  *or:                                1 x  Broth, beef
      1 c  Corn, crushed                  
 
  Combine the flour, salt and beaten egg and mix together with the fingers
  until mixture is crumbly. Pour this mixture into the broth, add the corn
  and cook about 10 minutes. The rivels will look like boiled rice when
  cooked. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
  Arts Press, 1936.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Rye Cakes
 Categories: Brunch, Penn dutch
      Yield: 1 servings
 
      3 c  Rye meal                            1 t  Soda
      1 t  Salt                              1/3 c  Molasses
  1 1/2 c  Milk, sour                          2 ea Egg
 
  Sift the dry ingredients into a bowl and gradually stir in the milk. Add
  the beaten eggs and molasses and mix well. Drop by spoonfuls into hot fat
  and fry until brown. Drain on brown paper. Source: Pennsylvania Dutch Cook
  Book - Fine Old Recipes, Culinary Arts Press, 1936.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Sadye's Dill Pickles
 Categories: Canned good, Penn dutch
      Yield: 1 servings
 
     10 qt Water                               2 c  Salt
      1 qt Vinegar                             4 T  Pepper
      5 ea Dill                                1 x  Cucumber
 
  Make a solution of the first four ingredients and bring to a boil. Fill
  crock with cucumbers, placing dill between layers of cucumbers. Add the hot
  solution. Onions or garlic may be added if desired. cover crock and let
  stand several days before using. If preferred, cucumbers may be preserved
  in jars rather than in crock. Source: Pennsylvania Dutch Cook Book - Fine
  Old Recipes, Culinary Arts Press, 1936.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Salt Pork, Beans and Hominy
 Categories: Casseroles, Penn dutch
      Yield: 1 servings
 
    1/2 lb Soup beans                        1/2 lb Hominy
    1/2 lb Salt pork                           1 pn Marjoram
 
  Wash the beans and cover with water and let soak over night. Cover hominy
  with water and also let stand over night. In the morning, drain off the
  water from both and combine the beans and the hominy and cover with fresh
  cold water. Wash the salt pork and lay in strips on the top. Season with
  salt & pepper and a pinch of sweet marjoram. Let mixture cook slowly for
  about 5 hours, adding more water as necessary. Source: Pennsylvania Dutch
  Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Sand Tarts (Real Old German Style)
 Categories: Cookies, Penn dutch, German
      Yield: 1 servings
 
  2 1/2 c  Sugar                               2 c  Butter
      2 ea Egg, well beaten                    1 ea Egg white
      4 c  Flour                               1 x  Pecans
      1 x  Cinnamon                       
 
  Cream the butter and sugar together. Slowly add the flour, working it in
  well. Add the well-beaten eggs and mix thoroughly. Chill over night. Roll
  out thin on lightly floured board; brush cookies with the egg white which
  has been slightly beaten, sprinkle with sugar and a little cinnamon and
  press 1/2 pecan into center of cookie. Bake at 350-F about 10 minutes.
  Source:  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts
  Press, 1936.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Sauerkraut
 Categories: Vegetables, Penn dutch
      Yield: 1 servings
 
      1 qt Sauerkraut                          2 T  Butter
      1 ea Onion, chopped                      1 ea Potato, grated
      1 t  Caraway seeds                  
 
  Melt the butter and add the onion and cook until brown. Add the sauerkraut
  and cook for 8 minutes. Add the caraway seed and potato, cover with boiling
  waterand cook for 30 minutes in an uncovered vessel over a slow fire. Cover
  the kettle and cook 30 minutes longer. Brown sugar or an apple may be added
  to give different flavor. Source: Pennsylvania Dutch Cook Book - Fine Old
  Recipes, Culinary Arts Press, 1936.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Scalloped Sweet Potatoes and Apples
 Categories: Vegetables, Penn dutch
      Yield: 1 servings
 
      6 ea Med Potato, sweet                 1/2 c  Brown sugar
  1 1/2 c  Apple, sliced                       4 T  Butter
    1/2 t  Salt                                1 t  Mace
 
  Boil sweet potatoes until tender. Slice in 1/4 inch pieces. Butter a baking
  dish and put a layer of sweet potatoes in bottom, then a layer of apples.
  Sprinkle with sugar, salt and mace, and dot with butter. Repeat until dish
  is filled, having the top layer of apples. Bake at 350-F about 50 minutes.
  Source:  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts
  Press, 1936.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Schnitz Pie
 Categories: Pies, Penn dutch
      Yield: 1 servings
 
      1 lb Sour schnitz, dried **              1 ea Orange, rind & juice of
      2 T  Cinnamon                            2 c  Sugar
      1 qt Water, cold                         1 x  *pastry
 
  ** Schnitz is the Berks County Dutch name for one fourth of an apple. Put
  the schnitz and the water into a saucepan and cook to a soft pulp. Add
  cinnamon, sugar, orange juice and orange rind, and mix well together. Stand
  aside to cool. Line a pie pan with pastry, fill with the schnitz, and cover
  top with pastry. Bake at 450-F for 10 minutes. Reduce heat to 350-F and
  continue baking for 30 minutes. Source: Pennsylvania Dutch Cook Book - Fine
  Old Recipes, Culinary Arts Press, 1936.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Shartlesville Corn Pudding
 Categories: Vegetables, Penn dutch
      Yield: 1 servings
 
      6 ea Corn, grated                        2 ea Egg, separated
      4 T  Milk                              1/4 t  Salt
    1/8 t  Pepper                         
 
  Add the beaten yolks of eggs to the corn and mix thoroughly. Stir in the
  milk and seasonings. Add the stiffly beaten whites. Pour into a buttered
  baking dish, set dish in pan with hot water and bake at 350-F about 30
  minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
  Arts Press, 1936.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Sherry Egg Nog
 Categories: Cocktails, Holidays
      Yield: 1 servings
 
      2 t  Sugar                               1 ea Egg
      1 x  Wine, sherry                      1/2 ea Cracked ice
    1/2 ea Milk                           
 
  Measure 2 wine glasses of sherry, add other ingredients, shake thoroughly
  and serve with dash of nutmeg on top. Source: Pennsylvania Dutch Cook Book
  ~ Fine Old Recipes, Culinary Arts Press, 1936.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Shoo-Fly Cake (Old Lehigh County Recipe)
 Categories: Cakes, Penn dutch
      Yield: 1 servings
 
  1 1/2 c  Flour                               1 c  Brown sugar
    1/4 c  Lard                                1 x  *or:
    1/4 c  Butter                            1/2 c  Molasses
    1/2 c  Water, hot                        1/2 t  Soda
      1 x  *pastry                        
 
  Make crumbs by combining the flour, sugar and shortening. Line a pie pan
  with pastry. Dissolve the soda in the hot water and combine with the
  molasses. Pour into the pastry-lined pan, top with the crumbs and bake at
  350-F until firm. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes,
  Culinary Arts Press, 1936.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Shupp Noodles
 Categories: Pasta, Penn dutch
      Yield: 1 servings
 
      1 x  *noodles                          1/4 lb Butter
      3 ea Egg                            
 
  Make noodles, cutting much broader than for soup. Cook in boiling salted
  water about 10 minutes. Drain. Melt the butter and add the noodles and fry
  until light brown. Beat the eggs, adding seasoning to taste, and stir into
  the noodles. Cook until eggs are set. Serve at once. Source: Pennsylvania
  Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Small Coffee Cakes (Kleina Kaffee Kuchen)
 Categories: Breads, Penn dutch
      Yield: 1 servings
 
    1/2 c  Butter and other shortening,        2 ea Egg
      2 ea Egg yolk                            3 T  Sugar
    1/2 c  Cream                               2 c  Flour, sifted
      1 c  Yeast                               1 x  *dissolved in:
      1 c  Milk, lukewarm                    1/2 t  Salt
 
  Cream the butter, sugar and salt and add the eggs and egg yolks one at a
  time, beating well after each addition. To the dissolved yeast, add 3 Tbsp
  of the flour and mix well. Combine with the first mixture. Add the
  remaining flour and cream alternately. Grease and flour muffin tins and
  fill 2/3 full of the dough. Set pans in a warm place until dough has risen
  to the tops of the pans. Bake at 400-F about 25 minutes. Source:
  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Snapper Soup
 Categories: Penn dutch, Soups
      Yield: 1 servings
 
  3 1/2 lb Veal knuckle                        1 c  Chicken fat
      1 x  *or:                                1 c  Butter
      3 qt Broth, beef                         1 x  *or:
      4 qt Broth, beef                         2 c  Wine, dry sherry
      1 c  Flour                               1 ea Turtle **
      2 ea Carrot, diced                       3 ea Onion, finely chopped
      2 ea Celery, chopped                   1/4 t  Thyme
    1/2 t  Marjoram                            1 ea Bay leaf
      3 ea Cloves                              3 ea Sl Lemon
      1 ds Tabasco                             1 x  Salt & pepper
      1 ea Egg, hard boiled, chopped           2 c  Tomato, strained
 
  ** Meat from one snapper turtle, cut in small pieces. Have knuckles broken
  into 2 inch pieces. Place knuckles in a roasting pan and add the butter or
  chicken fat, onions, celery, carrots, thyme, marjoram, cloves, bay leaf,
  salt and pepper. Bake at 400-F until brown. Remove from oven and add flour,
  mixing well and cook 30 minutes longer. Pour browned mixture into a large
  soup kettle, add the broth and tomatoes, and cook slowly for 3-1/2 hours.
  Combine the snapper meat with 1 cup sherry, some salt, the tabasco and
  lemon slices, and simmer for 10 minutes. Strain the soup and combine the
  two mixtures. Add the chopped egg and the balance of the sherry and serve
  immediately. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes,
  Culinary Arts Press, 1936.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Soft Ginger Bread
 Categories: Cakes, Penn dutch
      Yield: 1 servings
 
      1 c  Sugar                               1 c  Molasses
    1/2 c  Butter or other shortening          3 c  Flour
      1 c  Milk, sour                          2 t  Ginger
      2 t  Cinnamon                            1 t  Cloves
    1/4 t  Nutmeg                              2 ea Egg, well beaten
      1 t  Soda                                1 x  *dissolved in:
    1/4 c  Water, boiling                 
 
  Cream the shortening and sugar, aadd the eggs and molasses, and mix well.
  Sift the flour and spices, and add alternately with the milk to the first
  mixture. Stir in the dissolved soda. Pour into well-greased cake pan and
  bake at 350-F 30 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old
  Recipes, Culinary Arts Press, 1936.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Spiced Peaches
 Categories: Canned good, Penn dutch
      Yield: 1 servings
 
      7 lb Peach                               4 lb Brown sugar
      1 qt Vinegar                             1 t  Cloves, whole
      1 T  Cinnamon, stick                     1 t  Allspice, whole
 
  Tie spices in a bag and add to the vinegar. Bring to a boil and stir in the
  sugar. Scald and peel peaches leaving them whole. Drop peaches, a few at a
  time, into spiced liquid and cook until soft. Fill sterilized jars and
  seal. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
  Arts Press, 1936.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Spiced Pickles
 Categories: Canned good, Penn dutch
      Yield: 1 servings
 
    200 ea Sm Pickles                          1 lb Sugar
      2 oz Mustard, dry                        1 c  Salt
      1 qt Cider vinegar                       2 oz Cloves, whole
      2 oz Cinnamon                       
 
  Scald the pickles in boiling water. Drain. Mix together the cinnamon and
  cloves. Place a layer of pickles in a crock and sprinkle with the spice
  mixture; repeat until crock is filled. Combine the sugar, salt, mustard and
  vinegar and bring to a boil and cook about 5 minutes. Pour brine over the
  pickles, filling the crock. (More brine may be needed, depending on size of
  pickles). Cover crock and let stand in a cold place. Source: Pennsylvania
  Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Split Pea Soup
 Categories: Penn dutch, Soups
      Yield: 1 servings
 
      1 c  Split peas                          1 ea Ham bone
      3 qt Water                               1 T  Onion, minced
      3 T  Butter                              3 T  Flour
      1 t  Salt                              1/8 t  Pepper
      2 c  Milk                           
 
  Wash and soak peas in water to cover, overnight. In the morning drain off
  the water and cover with 3 quarts of fresh water. Add the ham bone and
  onion and cook until peas are soft. Rub through a sieve. Melt the butter
  and stir in the flour until well blended and smooth. Add the salt, pepper
  and milk and cook, stirring constantly until the mixture thickens. Combine
  with the strained liquid and cook until rather thick. Serve hot. Source:
  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Sponge Cake
 Categories: Cakes, Penn dutch
      Yield: 1 servings
 
      6 ea Egg, separated                      1 c  Sugar
      1 c  Flour                             1/3 t  Cream of tartar
      1 t  Vanilla                             1 ea Lemon, grated rind of
    1/4 t  Salt                           
 
  Sift the flour 4 times. Beat yolks of eggs until light and thick. Gradually
  add 1/2 of the sugar, the lemon rind and vanilla. Beat the whites until
  stiff and add the cream of tartar and the remaining sugar. Combine the egg
  mixtures. Add salt to flour and fold into the egg mixture lightly. Pour
  into an ungreased pan with center tube. Bake at 325-F for 1 hour. Source:
  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Steamed Fruit Mush (or Duff)
 Categories: Puddings, Penn dutch
      Yield: 1 servings
 
      4 c  Fruit **                            2 c  Sugar
      1 t  Lemon juice                         1 T  Butter
      2 c  Flour                               4 t  Baking powder
      1 t  Salt                              3/4 c  Milk
 
  ** For Blueberry Mush, use blueberries. For Raspberry Mush, use
  raspberries. For Blackberry Mush, use blackberries. For Cherry Duff, use
  cherries. For Peach Duff, use peaches. Sift flour, baking powder and salt
  together, and work in the butter. Add the milk and mix thoroughly. Combine
  sugar, fruit and lemon juice. Mix with first batter. Pour into a buttered
  mold, cover tightly and steam for 45 minutes. Serve with cream. Source:
  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Strawberry Jam
 Categories: Canned good, Penn dutch
      Yield: 1 servings
 
      2 c  Sugar                               2 c  Strawberries
 
  Use large firm berries. Wash and hull the strawberries; then measure. Place
  a layer of berries in a kettle, then a layer of sugar until all ingredients
  are used. Let stand over night or until the sugar dissolves. Place on fire,
  bring to a boil and cook about 10 minutes. Pour into a bowl and let stand
  until the next day; then fill sterilized jelly glasses and seal. Source:
  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Streusel Kuchen
 Categories: Breads, Penn dutch
      Yield: 1 servings
 
    1/2 c  Potato, mashed                    1/2 c  Potato water
    1/2 c  Butter and other shortening,      1/2 c  Sugar
  3 1/2 c  Flour                               1 c  Yeast
      1 x  *dissolved in:                    1/2 c  Water, lukewarm
      2 ea Egg, well beaten                  1/2 c  Sugar
  1 1/2 c  Flour                               1 x  *topping:
      1 c  Flour                             1/2 c  Sugar
      1 ea Egg yolk, well beaten          
 
  Mix together the mashed potatoes, potato water, shortening and sugar. Add
  to this about 3 1/2 cups flour and the dissolved yeast. Set this dough
  aside to rise in a warm place over night. The following morning add the
  eggs, 1/2 cup sugar and 1 1/2 cups flour. Allow this mixture to stand in a
  warm place until light. Then roll out pieces 6 by 8 by 1 inch thick and
  place in greased oblong pans. When cakes are ready to be put into the oven,
  brush top of cake with melted butter. Strew over the tops of the cakes the
  topping mixture. This mixture should be rubbed through a coarse sieve. Bake
  at 400-F about 20 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old
  Recipes, Culinary Arts Press, 1936.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Suet or Carrot Pudding
 Categories: Vegetables, Penn dutch
      Yield: 1 servings
 
      2 c  Carrot, cooked, mashed              1 c  Suet, chopped
      1 c  Molasses                            1 ea Egg
      1 t  Baking soda                         1 x  *dissolved in:
    1/4 c  Water, hot                          2 T  Brown sugar
    1/4 t  Salt                              1/2 ea Lemon, grated rind of
      1 t  Allspice                            1 t  Cinnamon
      1 t  Nutmeg                              1 t  Cloves
    1/2 c  Raisins                           1/2 c  Currants
    1/2 c  Citron, chopped                   1/2 c  Flour
 
  Mix all the ingredients together, adding the dissolved baking soda last.
  Put into a buttered mold and steam for 3 hours. (May need to use extra
  flour to thicken the batter). Source: Pennsylvania Dutch Cook Book - Fine
  Old Recipes, Culinary Arts Press, 1936.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Thanksgiving Butterscotch Pie
 Categories: Pies, Penn dutch
      Yield: 1 servings
 
      1 c  Brown sugar                         2 T  Butter
      1 T  Flour                               1 ea Egg, separated
      1 c  Milk                                1 t  Vanilla
    1/4 t  Salt                                1 t  Sugar
      1 x  *pastry                        
 
  Boil the brown sugar and butter together until soft. Beat the egg yolk well
  and add it to the flour, then add the milk. Beat this until very smooth.
  Combine with the sugar mixture and cook until the mixture thickens. Remove
  from fire and add salt and flavoring. Pour into a pastry-lined pan. Bake at
  450-F for 10 minutes; reduce the heat to 350-F and bake 30 minutes. Cover
  pie with a meringue made by beating the white of the egg stiff and adding 1
  tsp sugar. Return pie to oven to brown meringue. Source: Pennsylvania Dutch
  Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Tomato Mincemeat
 Categories: Canned good, Penn dutch
      Yield: 1 servings
 
      8 qt Tomato, green                       2 ea Lemon
      4 lb Brown sugar                         2 lb Raisins
      1 T  Salt                                2 t  Cloves
      1 t  Allspice                            1 T  Cinnamon
      1 t  Ginger                            1/2 t  Mace
      1 c  Vinegar                        
 
  Scald and peel the tomatoes. Put through a food chopper with the lemons.
  Add sugar, raisins, vinegar and spices and cook about 45 minutes. Pour into
  sterilized jars and seal. Source: Pennsylvania Dutch Cook Book - Fine Old
  Recipes, Culinary Arts Press, 1936.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Uncle Ezra's Egg Nog
 Categories: Cocktails, Holidays
      Yield: 1 servings
 
      1 T  Sugar, large                      1/2 ea Shaved ice
      1 ea Egg                                 1 x  Whiskey
      1 x  *or:                                1 x  Rum
    1/2 ea Milk                           
 
  Measure one wineglass of whiskey or rum, add other ingredients (use whole
  milk), shake thoroughly and strain. Grate a little nutmeg on top and serve.
  Source:  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts
  Press, 1936.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: White Salad Dressing
 Categories: Dressings, Salads, Penn dutch
      Yield: 1 servings
 
      3 ea Egg yolk, well beaten               1 c  Cream
      1 T  Flour                             1/2 c  Vinegar
      1 T  Sugar                               1 t  Mustard, dry
      1 t  Salt                                2 T  Olive oil
 
  Mix the dry ingredients together and slowly add the vinegar and oil. Stir
  in the cream and beaten egg yolks and cook in top of double boiler until
  thick. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
  Arts Press, 1936.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Bara Brith (Currant Bread)  Welsh
 Categories: Breads
      Yield: 16 servings
 
    1/4 lb Dried fruit                         4 oz Candied peel
      1 pt Warm water                        1/2 t  Mixed spice
      2 lb Plain flour                         2 t  Salt
      6 oz Lard                                1 oz Fresh yeast
    1/2 lb Demerara sugar                      2 ea Eggs
 
  Oven: 450F, Gas Mark 8 for 15 minutes: 375F, Gas Mark 5 for 45 minutes.
  Soak the fruit and candied peel in the water with the spice.  Leave to
  steep in a warm place and use the warm spicy, strained water to mix the
  dough. Sift the flour and salt and rub in the lard; cream the yeast with
  the sugar and a little of the spiced water; mix this into the flour,
  together with the eggs and use enough of the water to give a firm, yet
  elastic dough. Knead well, leave to rise and knock back; blend in the
  drained fruit and knead again. Shape the dough into loaves and set into
  greased 1 lb tins in a warm place to prove; bake, reducing the temperature
  after the first 15 minutes. Originally, in some recipies, the fruit content
  would have been fresh currants or blackberries. Bara Brith is often served
  as part of the traditional Welsh tea.  It can also be purchased at many of
  the small bakeries found throughout Wales. British Cookery (BTA/BFPC)
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Candied Orange Rind Bread
 Categories: Breads, Fruits
      Yield: 10 servings
 
      4 ea Oranges; md                         1 c  Water
      1 c  Sugar                               4 c  Unbleached flour
      6 t  Baking powder                     1/2 t  Salt
    1/4 c  Butter or regular margarine       1/2 c  Sugar
      2 ea Eggs; lg                            2 c  Milk
 
  Thinly peel the oranges, using a vegetable peeler.  Cut the orange rind
  into thin slivers. (Reserve the oranges for another use, or eat them and
  enjoy.)  Combine the orange rind and 1 cup of water in a 2 quart saucepan
  and bring to a boil, then reduce the heat, cover, and simmer for 15 minutes
  or until the rind is tender.  Add the 1 cup of sugar and continue cooking,
  uncovered, until the mixture is syrupy, about 15 minutes. Cool to room
  temperature.  Meanwhile, sift the flour, baking powder and salt together in
  a bowl and set aside.  Cream the butter and 1/2 cup of sugar together until
  light and fluffy, using a electric mixer set on medium. Add the eggs and
  blend well.  Blend in the cooled orange rind mixture. Add the dry
  ingredients alternately with the milk to the creamed mixture, beating well
  after each addition. Pour the batter into 2 greased 9 X 5 X 3-inch loaf
  pans.  Bake in a preheated 350 degree F. oven for 50 minutes or until a
  cake tester or wooden pick inserted in the center comes out clean. Cool in
  the pans for 10 minutes before removing to wire racks to finish cooling.
  Wrap in aluminum foil and let stand overnight before slicing. This bread
  slices better when it has cooled for 24 hours.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cardamom Coffee Cakes
 Categories: Breads, Holidays
      Yield: 2 servings
 
  1 1/2 c  Milk                                1 pk Cake yeast
    3/4 c  Sugar                           6 1/4 c  Sifted all-purpose flour
    1/2 c  Butter                            1/4 t  Salt
      3 ea Egg yolks                           1 t  Cardamom
      1 x  ----------topping-----------        2 T  Milk
      6 T  Sugar                          
 
  1. Scald milk and cool to lukewarm.  Crumble yeast into bowl, add 1 Tsp
  sugar and lukewarm milk. 2. Beat in 3 cups flour; beat until smooth. Cover
  well and let rise until light and double in bulk, 1 - 1-1/2 hours. 3. Add
  soft butter, remaining sugar, salt, egg yolks, cardamom and 3 cups flour.
  Mix thoroughly.  Place remaining 1/4 cup flour on board or pastry cloth for
  kneading. 4. Turn out dough and knead until smooth and elastic. Place in
  greased bowl.  Cover well.  Set aside to rise until double in bulk, 1 to
  1-1/2 hours. 5. Cut risen dough in half for two cofee cakes (braids). Cut
  each half into 3 pieces. Roll each piece into a roll 16 inches long. Pinch
  3 rolls together at one end, braid and pinch other ends together. Place
  braid on cookie sheet.  Make second braid and place on cookie sheet. 6. Let
  braids rise until double in bulk, about 45 minutes.  For topping brush each
  braid with 1 Tbsp milk and sprinkle with 3 Tbsp sugar. 7. Bake in moderate
  oven (375) 25 to 30 minutes. Yield: 2 coffee cakes
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Carrot-Walnut Bread
 Categories: Breads, Vegetables, Nuts
      Yield: 4 servings
 
  1 1/2 c  Unbleached flour; sifted            1 t  Baking soda
    1/2 t  Cinnamon; ground                  1/4 t  Nutmeg; ground
    1/4 t  Salt                                1 c  Sugar
    3/4 c  Cooking oil                         2 ea Eggs; lg
  1 1/2 c  Carrots; pared, shredded          1/2 c  Walnuts; chopped
 
  Sift the flour, baking soda, cinnamon, nutmeg and salt together in a small
  bowl and set aside.  Combine the sugar, oil and eggs in a mixing bowl.
  Beat, with an electric mixer set on medium speed, for 2 minutes.
   Add the dry ingredients, stirring just until moistened.  Stir in the
  carrots and walnuts.  Pour the batter into a greased 9 X 5 X 3-inch loaf
  pan and bake, in a preheated 350 degree F. oven for 1 hour or until a cake
  tester or wooden pick inserted in the center comes out clean. Cool in the
  pan on a wire rack for 10 minutes, remove from the pan and finish cooling
  on the wire rack.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cinnamon-Raisin Bread
 Categories: Breads, Fruits
      Yield: 10 servings
 
  5 1/2 c  Unbleached or bread flour           2 pk Active dry yeast; or
      2 t  Active dry yeast; bulk              1 c  Milk
    3/4 c  Water                             1/4 c  Sugar
    1/4 c  Vegetable oil                       2 t  Salt
      1 ea Egg; lg                             1 c  Raisins
      1 c  Sugar                               1 t  Cinnamon; ground,or to taste
      2 t  Butter or margarine; melted    
 
  Stir 2 cups of flour and the yeast together in a large mixing bowl. Heat
  the milk, water, 1/4 cup sugar, oil and salt in a saucepan over very low
  heat until very warm, (120-130 degrees F.).  Ad the liquid mixture to the
  flour-yeast mixture.  Beat, with an electric mixer at medium speed, until
  smooth, about 3 minutes.  Blend in the egg and then stir in the raisins.
  Gradually stir in enough of the remaining flour to make a moderately soft
  dough, (It will be slightly sticky and light in weight). Turn the dough out
  on a lightly floured surface, adding flour if needed as you knead the
  dough, and knead until smooth and satiny about 10 minutes. Cover the dough
  with the bowl and let rest for 20 minutes. Combine the 1 cup of sugar and
  the cinnamon, then set aside. Punch the dough down and divide in half. Roll
  out one half, on the floured surface, to a 14 X 7-inch rectangle. Brush
  with the melted butter and sprinkle with half of the cinnamon-sugar
  mixture.  Beginning at the narrow end, roll up tightly like a jelly roll.
  Press the edges to seal and fold the ends under.  Place in a greased 8 1/2
  X 4 1/2 X 2 1/2-inch loaf pan.  Repeat for the second half. Brush the tops
  of the loaves with the remaining butter.  Cover and let rise in a warm
  place until doubled, about 45 minutes.  Bake in a preheated 375 degree F.
  oven for 35 to 40 minutes or until the loaves sound hollow when tapped.
  Remove from the pans immediately and cool on wire racks.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Easy Parker House Rolls
 Categories: Breads
      Yield: 4 servings
 
  1 1/4 c  Milk; scalded                       3 t  Sugar
      2 t  Butter or regular margarine       3/4 t  Salt
      2 pk Active dry yeast; or                2 t  Active dry yeast; bulk
    1/4 c  Lukewarm water; 110 deg. f.     4 1/2 c  Unbleached flour
      2 t  Butter or margarine; melted    
 
  Pour the scalded milk over the sugar, 2 tbls of butter and salt in a mixing
  bowl.  Cool to lukewarm.  Sprinkle the yeast over the lukewarm water and
  stir to dissolve.  Add 2 cups of flour, and the yeast mixture to the milk
  mixture.  Beat, with an electric mixer on medium speed, until smooth, about
  2 minutes.  Gradually add enough of the remaining flour to make a soft
  dough, then cover and let rest for 15 minutes. Knead the dough a few times
  on a lightly floured surface until it is no longer sticky and roll out to a
  1/2-inch thickness. Cut into rounds, using a floured biscuit cutter. Brush
  the rounds with the remaining 2 Tbls of melted butter and crease each roll
  in the center with the dull edge of a knife. Fold the rolls over on the
  crease and press the edges together lightly.  Place on greased baking
  sheets and cover.  Let rise in a warm place until almost doubled, about 30
  minutes.  Bake in a preheated 400 degree F. oven for 10 minutes or until
  golden brown.  Remove from the baking sheets and cool on wire racks. NOTE:
  These rolls are almost a must at the Holiday dinners coming up shortly.
  Restaurants and most older cooks make it a tradition to serve them.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Festive Cranberry Loaf
 Categories: Breads, Fruits, Nuts
      Yield: 4 servings
 
      2 c  Unbleached flour; sifted            1 c  Sugar
  1 1/2 t  Baking powder                       1 t  Salt
    1/2 t  Baking soda                       1/4 c  Shortening
      1 ea Egg; lg, beaten                   3/4 c  Orange juice; fresh
      1 t  Orange rind; grated                 1 c  Raw cranberries; coarse chop
    1/4 c  Walnuts; chopped                    1 t  Unbleached flour
 
  Sift the 2 cups of flour, sugar, baking powder, salt and baking soda into a
  bowl then, using a pastry blender, cut the shortening in until crumbs form.
  Combine the egg, orange juice and orange rind  and add to the crumb mixture
  all at once, stirring until just moistened. Combine the coarsely chopped
  cranberries, walnuts and 1 tb of flour and add the mixture to the batter.
  Pour into a greased and waxpaper lined loaf pan 8 1/2 X 4 1/2 X 2 1/2-inch
  loaf pan.  Bake in a preheated 350 degree F. oven for 1 hour or until a
  cake tester or wood pick inserted in the center comes out clean. Cool in
  the pan for 10 minutes before turning out to cool to room temperature. Wrap
  the loaf in aluminum foil and let stand over night for better slicing.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Golden Raisin Loaves
 Categories: Breads, Fruits
      Yield: 10 servings
 
      2 c  Whole wheat flour; stirred        1/4 c  Sugar
      2 pk Active dry yeast; or                2 t  Active dry yeast; bulk
      1 t  Salt                                2 t  Cinnamon; ground
    3/4 c  Water                             1/3 c  Butter or regular margarine
    1/2 c  Buttermilk                          2 ea Eggs; lg
  1 1/2 c  Raisins; golden                 2 1/2 c  Unbleached flour; sifted
      1 x  Vegetable oil                       1 x  ------vanilla frosting------
      2 c  Confectioners' sugar              1/4 t  Vanilla
  2 1/2 t  Milk                           
 
  NOTE:  The amount of flour can vary from 2 1/4 to 2 3/4 cups depending on
  Stir 1 3/4 cups of the whole wheat flour, sugar, undissolved yeast, salt
  and cinnamon together in a large mixing bowl.  Heat the water and butter in
  a saucepan over low heat to very warm (120-130 degrees F.). Remove from the
  heat and stir in the buttermilk.  Add to the flour-yeast mixture and beat,
  with an electric mixer on medium speed, until smooth, about 2 minutes. Add
  the eggs and beat an additional 2 minutes, then stir in the raisins.
  Gradually add the remaining 1/4 cup of whole wheat flour and enough white
  flour to make a stiff but light dough. (Heaviness indicates too much flour
  and the bread will not rise correctly.) Let rest for 5 minutes. Turn the
  dough out onto a lightly floured surface and knead until smooth, about 5 to
  8 minutes. Cover with the mixing bowl and let rest for 30 minutes. Punch
  the dough down and divide in half.  Let rest 10 minutes, then roll each
  half to a 12 X 7-inch rectangle.  Beginning at the 7-inch side, roll up
  tightly like a jelly roll and seal the edges. Tuck the ends under to form
  rounded edges, (the loaf should be about 7 X 3-inches in size). Place on a
  greased baking sheet.  Brush with oil and repeat for the second batch of
  dough.  Cover and let rise in a warm place until almost doubled, about 30
  minutes.  Bake in a preheated 375 degree F. oven for 25 minutes or until
  the loaves sound hollow when tapped. Remove from the baking sheet and cool
  on wire racks for 20 minutes. Frost with the vanilla icing if desired.
  VANILLA ICING: Combine the sugar, vanilla, and milk in a bowl and beat
  until smooth.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Grand Champion Pumpkin Bread
 Categories: Breads, Fruits, Vegetables
      Yield: 10 servings
 
  3 1/3 c  Unbleached flour; sifted            4 t  Pumpkin pie spice
      2 t  Baking soda                         1 t  Baking powder
  1 1/2 t  Salt                            2 2/3 c  Sugar
    2/3 c  Cooking oil                         4 ea Eggs; lg
      2 c  Pumpkin; mashed, canned, 1cn      2/3 c  Water
    2/3 c  Chopped dates                  
 
  Stir the flour, pumpkin pie spice, baking soda, baking powder, and salt
  together in a small bowl and set aside.  Beat the sugar and oil together in
  a medium mixing bowl, using an electric mixer set on high, until light and
  fluffy.  Add the eggs, one at a time beating well after each addition, and
  then beat in the pumpkin.  Add the dry ingredients alternately with the
  water to the sugar mixture, beating well after each addition, using a mixer
  set on low speed.  Stir in the dates and pour the batter into 2 greased 9 X
  5 X 3-inch loaf pans. Bake in a preheated 324 degree F. oven for 55 minutes
  or until a cake tester or wooden pick inserted in the center comes out
  clean.  Cool in the pans on wire racks for 10 minutes, then remove from the
  pans and continue cooling on the racks.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Instant Potato Lefse
 Categories: Breads, Holidays
      Yield: 6 servings
 
      1 pk (7 oz) instant potatoes             2 t  Salt
      1 T  Butter                              1 c  Rich milk
      1 c  Boiling water                   1 1/2 c  Flour
 
  Place instant potato flakes, salt and butter in mixing bowl.  Add boilig
  water to milk and add to potato mixture.  Mix quickly until thick and
  smooth.  Add just enough flour to be able to handle dough. Knead lightly.
  Form into balls and roll very thin on floured board. Bake on hot electric
  lefse grill (any griddle will work), turning to brown both sides.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Lefse
 Categories: Breads, Holidays
      Yield: 6 servings
 
      2 c  Milk, scalded                     1/2 c  Lard
      1 T  Salt                                4 c  Flour
 
  Add lard, salt and 2 cups flour to scalded milk and mix well over low heat.
  Remove from fire.  Sift 2 cups of flour on board, add warm dough and work
  in flour.  Knead well and cool. This dough can be rolled immediately or
  kept in a cool place for a couple of days. May be stored in a plastic bag.
  Make a small patty, about hamburger size, with even sealed edges as you
  would for pastry.  Flour board lightly and with a Scandinavian rolling pin
  roll patty in all directions, keeping the dough round. Roll lightly,
  stretching dough until it is almost as large as the lefse baker. Use
  pointed stick to handle dough when it is transferred from the board to the
  baker.  Brown lightly, prick air bubbles, turn and brown other side. It may
  be necessary to change heat control from high to low. This is a soft bread.
  Serve with butter, or butter and sugar. (Note: I don't have either a
  Scandinavian rolling pin or a lefse baker, so I use a regular rolling pin
  and a griddle.  This is like a Swedish tortilla! We usually spread butter
  and sprinkled sugar over the lefse then rolled them up and DEVOURED them!)
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Melt-In-Your-Mouth Rolls
 Categories: Breads
      Yield: 6 servings
 
      2 c  Milk                              1/4 c  Shortening
    1/4 c  Sugar                               2 t  Salt
      2 pk Active dry yeast; or                2 t  Active dry yeast; bulk
    1/4 c  Luke-warm water; (110 deg.f)        7 c  Unbleached flour; sifted
      2 ea Eggs; lg                       
 
  Scald the milk in a saucepan.  Pour over the shortening, sugar and salt in
  a large mixing bowl.  Cool to lukewarm.  Sprinkle the yeast over the
  lukewarm water and stir to dissolve.  Add the yeast mixture, 3 cups of the
  flour, and eggs to the milk mixture.  Beat, using an electric mixer set on
  medium speed, for about 2 minutes.  Gradually stir in enough of the
  remaining flour to make a soft dough.  Turn the dough out on a lightly
  floured surface and knead until smooth and satiny, about 8 to 10 minutes.
  Place the dough in a greased bowl, turning once to grease the top and
  cover.  Let rise in a warm place until double, about 1 hour. Punch the
  dough down and divide the dough into thirds, then let the dough rest for 10
  minutes.  Divide each third into 12 pieces and shape each piece into a
  ball.  Place 12 balls, equally spaced, in a greased 9-inch round cake pan.
  Repeat for the remaining two thirds. Cover and let rise until doubled, 45
  to 60 minutes. Bake in a preheated 400 degree F. oven for 12 to 15 minutes
  or until golden brown.  Remove from the pans and cool on wire racks.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Mexicali Spoon Bread Casserole
 Categories: Breads, Cheese/eggs, Meats
      Yield: 8 servings
 
      1 x  --------meat mixture--------    1 1/2 lb Lean ground beef
      1 c  Onion; chopped, 1 lg              1/4 c  Green bell pepper; chopped
      1 ea Clove garlic; minced               15 oz Tomato sauce; 1 cn
     12 oz Whole kernel corn; 1 cn         1 1/2 t  Salt
      1 x  Chili powder; to taste            1/8 t  Pepper
    1/2 c  Ripe olives; sliced                 1 x  ------cornmeal topping------
  1 1/2 c  Milk                              1/2 c  Yellow cornmeal
    1/2 t  Salt                              3/4 c  Cheddar cheese; shredded
      2 ea Eggs; lg, beaten               
 
  Heat the oven to 375 degrees F.  Cook and stir the meat, onion, green
  pepper and garlic in a large skillet until the onion is tender and the meat
  is browned.  Drain off the excess fat.  Stir in the tomato sauce, UNDRAINED
  corn, 1 1/2 ts salt, the chili powder, pepper and olives. Heat to boiling
  then reduce the heat and simmer, uncovered, while preparing the cornmeal
  topping.  Mix the milk, cornmeal and 1/2 ts salt in a saucepan. Cook and
  stir over medium heat just until the mixture boils. Remove from the heat
  and stir in the cheese and eggs. Turn the hot meat mixture into an
  ungreased 2 1/2 to 3-quart casserole. Immediately pour the topping onto the
  meat mixture.  Bake, uncovered, until a knife inserted in the topping comes
  out clean, about 40 minutes. Serve hot.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pumpkin Bread
 Categories: Breads, Fruits, Nuts
      Yield: 4 servings
 
  3 1/2 c  Unbleached flour; sifted        1 1/2 c  Light brown sugar; packed
  1 1/2 c  Sugar; granulated                   2 t  Baking soda
  1 1/2 t  Salt                                1 t  Cinnamon; ground
    1/2 t  Nutmeg; ground                      4 ea Eggs; lg
      1 c  Salad oil                         2/3 c  Water
      2 c  Pumpkin; mashed, canned             1 c  Raisins
      1 c  Walnuts; chopped               
 
  Preheat the oven to 375 degrees F, and grease 3 medium (8 1/2 X 4 1/2) loaf
  pans, sprinkling a little brown sugar in each.  Combine all the dry
  ingredients in a large bowl and fashion a well in the center. Break in the
  4 eggs and add the salad oil, water and pumpkin.  Beat thoroughly until
  well mixed, then add the raisins and nuts.  Pour into the prepared pans.
  Bake 1 hour and 15 minutes or until a cake tester or wooden pick inserted
  in the center comes out clean.  Cool for 5 minutes in the pans before
  turning onto wire racks to cool. NOTE: This bread can be wrapped in
  aluminum foil and frozen very satisfactorily.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Souper Baked Sandwich
 Categories: Breads, Cheese/eggs, Meats
      Yield: 6 servings
 
  1 1/2 lb Lean ground beef                  1/4 c  Onion; chopped, 1 sm
    1/2 t  Salt                              1/2 c  Celery; chopped
      4 c  Herb stuffing cubes; not mix    1 1/2 c  Milk
      2 ea Eggs; lg                       10 3/4 oz Cream of mushroom soup; 1 cn
      1 t  Mustard; dry                        1 c  Cheddar cheese; shredded,4oz
 
  Heat the oven to 350 degrees F.  Cook and stir the meat, onion and celery
  in a large skillet until the meat is brown.  Drain off the excess fat. Stir
  in the salt.  Arrange the stuffing cubes in a greased baking pan, 9 X 9 X 2
  or 11 3/4 X 7 1/2 X 1 3/4-inches and top with the meat mixture. Beat the
  milk, eggs, soup, and mustard together and pour over the meat. Then
  sprinkle with the cheese and bake uncovered until a knife inserted in the
  center comes out clean, about 30 to 40 minutes. Cool for 5 minutes and then
  cut into squares and serve.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Sourdough Honey Whole Wheat Bread
 Categories: Breads
      Yield: 4 servings
 
      1 pk Active dry yeast                    1 c  Warm water
      1 t  Salt                              2/3 c  Sourdough starter
    1/2 c  Honey                           1 1/2 T  Shortening
      4 c  Whole wheat flour              
 
  Dissolve yeast in 1 cup warm water.  Mix yeast, starter, honey, salt and
  shortening with 3 cups flour.  Add more flour as needed to make a stiff
  dough.  Knead 150 strokes on a floured surface and place in a greased bowl.
  Cover and let rise 1 to 1 1/2 hours until doubled in size. Punch down, let
  double again.  Punch down and roll into tight loaf. Grease and place in
  bread pan.  Let double in pan and bake at 400 degrees F. for 35 to 40
  minutes or until very dark golden brown, and it sounds hollow when thumped.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Sourdough Pancakes #1
 Categories: Breads
      Yield: 4 servings
 
    1/2 c  Active starter                    1/2 c  Pancake mix
      1 ea Large egg                           1 T  Cooking oil
    1/2 c  Milk                              1/2 t  Soda
 
  Mix all ingredients well.  Be careful not to over mix.  Small lumps are ok.
  Lightly grease a hot cast iron griddle.  Drop onto griddle with a large
  spoon while the batter is still rising.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Sourdough Pancakes #2
 Categories: Breads
      Yield: 4 servings
 
      1 c  Active starter                      1 ea Large egg
      2 T  Cooking oil                       1/4 c  Instant or evaporate milk
      1 t  Salt                                1 t  Baking soda
      2 T  Sugar                          
 
  Mix ingredients together and let the mixture bubble and foam a minute or
  two, then drop on hot griddle in large spoonfuls.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Sourdough Pancakes #3
 Categories: Breads
      Yield: 6 servings
 
      2 c  Active starter                      2 c  Unbleached flour
      1 t  Baking soda                         2 ea Large eggs, well beaten
      1 T  Sugar                               1 t  Salt
      1 x  Bacon fat (2; 3 t)             
 
  Mix well and cook on hot griddle.  Note:  This is good recipe for camping.
  Instead of fresh eggs, you can use 1 T Powdered eggs.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Spicy Applesauce Bread
 Categories: Breads, Fruits, Nuts
      Yield: 6 servings
 
      1 c  Raisins                           1/2 c  Water
      1 c  Applesauce                      1 1/2 c  Unbleached flour; sifted
      1 t  Baking soda                       1/2 t  Cinnamon; ground
    1/8 t  Cloves; ground                    1/2 c  Butter or regular margarine
      1 c  Sugar                               1 ea Egg; lg
      1 t  Vanilla                           1/2 c  Walnuts; chopped
 
  Combine the raisins and water in a small saucepan.  Bring the mixture to a
  boil then reduce the heat and simmer, covered, for 1 minute. Remove from
  the heat and stir in the applesauce.  Cool to lukewarm. Sift the flour,
  baking soda, and spices together into a small bowl and set aside. Cream the
  butter and sugar in a mixing bowl until light and fluffy, using an electric
  mixer set on medium.  Beat in the egg and vanilla. Add the dry ingredients
  alternately with the applesauce mixture, into the creamed mixture, beating
  well after each addition. Stir in the walnuts. Turn the mixture into a
  greased and waxed paper lined 9 X 5 X 3-inch loaf pan. Bake in a preheated
  350 degree F. oven for 1 hour or until a cake tester or wooden pick comes
  out clean when inserted in the center of the loaf. Cool in the pan for 10
  minutes before turning out on a wire rack to finish cooling.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Toronto Bran Muffins
 Categories: Breads, Muffins
      Yield: 12 servings
 
  1 1/4 c  Hot milk                            2 T  Oil
      3 ea Eggs                           
 
   Combine cereal with hot milk in a 1-1/2  quart mixing bowl and let it
  stand about 10  minutes---or until the cereal has absorbed all of the milk.
  With the electric mixer on high speed, beat in the oil and eggs till
  completely blended.   Remove the beaters.   Switch to  a sturdy spoon and
  dump in the cake mix,  stirring only to moisten all of it thoroughly---but
  don't overmix or overbeat or the muffin texture will be heavy and tough.
  The batter will be a bit lumpy. Cover the bowl and let the batter stand 15
  minutes while you preheat the oven to 400 F, and grease 12 muffin tin wells
  in Crisco, evenly. Divide batter equally between the 12 wells. If you are
  using cupcake tin wells, you  will have 15  muffins.   Bake at 400 for 20
  to 25  minutes,  or till  golden brown.   Wipe tops of each while still
  warm in softened  butter  or margarine.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Walnut Brown Bread
 Categories: Breads, Fruits, Nuts
      Yield: 10 servings
 
      3 c  Raisins                             3 c  Water
    1/4 c  Shortening                      5 1/2 c  Unbleached flour; sifted
      2 c  Sugar                               4 t  Baking soda
      2 t  Salt                                2 ea Eggs; lg, slightly beaten
      1 c  Walnuts; chopped               
 
  Combine the raisins and water in a 3-quart saucepan and bring to a boil.
  Boil, uncovered, for 5 minutes, then remove from the heat and add the
  shortening.  Cool to lukewarm.  Sift the flour, sugar, baking soda and salt
  together into a mixing bowl and add the eggs, walnuts and raisin mixture.
  Stir until just moistened.  Spoon the batter into 6 greased (1-lb)
  vegetable cans.  Bake in a preheated 350 degree F. oven for 1 hour or until
  a cake tester or wooden pick inserted in the center of each loaf comes out
  clean.  Cover with aluminum foil for the last 15 minutes of baking to
  prevent overbrowning.  Cool in the cans for 10 minutes before turning out
  onto wire racks to cool to room temperature.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Basic Meatballs
 Categories: Main dish, Meats
      Yield: 6 servings
 
      1 lb Ground beef                         1 ea Egg; large
    1/4 c  Onion; chopped, 1 sm.             1/3 c  Bread crumbs; dry
    1/4 c  Milk                              3/4 t  Salt
    1/8 t  Pepper                              1 t  Worcestershire sauce
 
  Mix all the ingredients together.  Shape mixture by Tablespoonfuls into 1
  1/2-inch balls.  (For ease in shaping the meatball, occasionally wet your
  hands with cold water.) TO COOK IN A SKILLET: Heat 1 Tbls salad oil in a
  large skillet, cook the meatballs over medium heat until brown, about 20
  minutes.  Drain off excess fat. TO COOK IN THE OVEN: Place the meatballs in
  a lightly greased baking pan 13 X 9 X 2 or 15 1/2 X 9 1/2 X 1-inch; bake,
  uncovered, in a 400 degree F. oven until light brown, about 20 minutes.
  Drain off the excess fat.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Hungarian Meatballs
 Categories: Main dish, Meats
      Yield: 4 servings
 
      1 x  Recipe of basic meatballs; *        1 T  Vegetable oil
      2 ea Onions; md., thinly sliced        3/4 c  Water
    3/4 c  Red wine; dry, **                   1 t  Caraway seed
      2 t  Paprika                           1/2 t  Marjoram leaves
    1/2 t  Salt                              1/4 c  Water
      2 T  Flour; unbleached              
 
  *      See Recipe 12. **     You can substitute a mixture of 3/4 cup of
  water, 1 tsp of instant        beef bouillon and 1 Tbls vinegar for the red
  wine.
  ~--------------------------------------------------------------------- ~---
  Prepare the basic meatballs and set aside.  Heat the oil in a large
  skillet.  Add the onions and cook and stir until they are tender.  Add the
  cooked meatballs, 3/4 cup of water, the wine, caraway seed, paprika,
  marjoram leaves and salt.  Heat to boiling then reduce the heat and cover.
  Simmer for about 30 minutes, stirring occasionally. Mix 1/4 cup of water
  and the flour, stir into the sauce mixture.  Heat to boiling, stirring
  carefully.  Boil and stir for 1 minute. NOTE: Serve with either boiled
  potatoes or noodles for a great main dish.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Party Pleaser Meatballs
 Categories: Appetizers, Meats
      Yield: 12 servings
 
      1 ea Recipe of basic meatballs; *      1/2 c  Coconut; flaked
    1/4 c  Currant or grape jelly            1/4 c  Chutney or chutney sauce; **
    1/4 c  Dry red wine or orange juice        2 t  Mustard; dry
 
  *    See Recipe 12. **   Use a chopped chutney or chutney sauce.
  ~--------------------------------------------------------------------- ~---
  Prepare the basic meatballs except -- add coconut before mixing the
  ingredients.  Shape the mixture into 3/4-inch meatballs and bake at 400
  degrees F. for about 15 minutes.  Drain off the excess fat.  In a large
  skillet, heat the remaining ingredients to boiling.  Add the meatballs,
  cover and simmer, stirring occasionally, until the sauce thickens and
  meatballs are glazed, about 20 minutes.  Serve with wooden or plastic
  picks.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Sloppy Joes, Lipton Style
 Categories: Main dish, Meats
      Yield: 8 servings
 
      2 lb Ground beef                         1 ea Env. lipton soup mix; *
     15 oz Tomato sauce; (1 cn)              1/2 c  Pickle relish; sweet
 
  *  Use one of the following recipe soup mixes: Onion, Onion-Mushroom,
    Beefy-Mushroom, or Beefy Onion.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++
  In large skillet, brown ground beef over medium-high heat; drain. Stir in
  remaining ingredients.  Simmer, stirring occasionally, 10 minutes. Serve,
  if desired, over toasted hamburger buns. MICORWAVE DIRECTIONS: In a 2-quart
  casserole, heat ground beef, uncovered, at HIGH (Full Power) for 7 minutes.
  Drain.  Stir in remaining ingredients.  Heat covered, stirring
  occasionally, 4 minutes or until headed through. Let stand, covered, for 5
  minutes.  Serve as above.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Apple Cake With Icing
 Categories: Cakes, Desserts
      Yield: 6 servings
 
      1 x  ------------cake------------        3 ea Large eggs
  1 1/2 c  Oil                                 2 c  Sugar
      3 c  Flour                               1 t  Soda
      1 t  Salt                                2 t  Vanilla
      1 c  Pecans                              3 c  Cored, peeled, diced apples
      1 x  -----------icing------------        1 c  Packed brown sugar
    1/4 c  Milk                           
 
  Mix all cake ingredients together and pour into 9 x 13-inch oblong pan.
  Bake at 350 degrees F. for 45 minutes or until cake tester comes out clean
  when inserted in center of cake. Cook icing ingredients in small saucepan 2
  1/2 minutes and pour over warm cake.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Best Jell-o
 Categories: Desserts, Cheese/eggs
      Yield: 6 servings
 
      3 oz Jell-o; any flavor, (1 pk)          8 oz Cola; cold
      8 oz Cream cheese; 1/2 cubes             1 c  Dark cherries;pitted drained
    1/2 c  Nuts; if desired               
 
  Dissolve Jell-O in boiling water.  When cooled to room temperature, add
  cola, cream cheese, cherries, and nuts, if desired.  Pour into 6-cup mold.
  Chill until set.  Unmold to serve.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Blackberry Jam Cake
 Categories: Cakes, Desserts
      Yield: 6 servings
 
    1/2 c  Sugar                             1/4 c  Butter or margarine
      2 ea Large eggs                          1 c  Unbleached all-purpose flour
      1 t  Ground cinnamon                   1/2 t  Baking soda
    1/4 t  Ground cloves                     1/4 t  Ground nutmeg
    1/3 c  Butter/sour milk                  1/2 c  Seedless blackberry jam
    1/4 c  Chopped walnuts                     1 x  --------carmel icing--------
      2 T  Butter or margarine               1/2 c  Packed brown sugar
      3 T  Milk                            1 3/4 c  Sifted 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) v8.00
 
      Title: Coconut Choco Cheesecake
 Categories: Cakes, Desserts
      Yield: 10 servings
 
      1 c  Grham cracker crumbs                3 T  Sugar
      3 T  Margarine, melted                   2 oz Unsweetened baking chocolate
      2 T  Margarine                          16 oz Cream cheese, softened
  1 1/4 c  Sugar                             1/4 t  Salt
      5 ea Large eggs                      1 1/3 c  Flaked coconut (3.5 oz can)
      1 c  Sour cream                          2 T  Sugar
      2 T  Brandy                         
 
  Combine crumbs, sugar and margarine; press onto bottom of 9-inch spring-
  form pan.  Bake at 350 degrees F., 10 minutes. Melt chocolate and margarine
  over low heat; stirring until smooth. Combine cream cheese, sugar and salt;
  mixing at medium speed on electric mixer until well blended. Add eggs, one
  at a time, mixing well after each addition. Blend in chocolate mixture and
  coconut; pour over crust. Bake at 350 degrees F., 55 to 60 minutes or until
  set. Combine sour cream, sugar and brandy; spread over cheesecake. Bake at
  300 degrees F., 5 minutes.  Loosen cake from rim of pan; cool before
  removing rim of pan.  Chill.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cut Glass Dessert
 Categories: Desserts, Fruits
      Yield: 10 servings
 
      1 x  -----------crust------------    1 2/3 c  Vanilla wafer crumbs
    1/4 c  Sugar                               1 c  Pecans; finely chopped
      8 T  Butter                              1 x  ----------filling-----------
      9 oz Jell-o; (3 pkgs.), *                3 oz Lemon jell-o; (1 pkg.)
      1 c  Pineapple juice; hot                1 c  Heavy cream
      1 c  Pinapple; crushed, drained     
 
  *    Select Packages of Jell-O in complimentary colors and flavors.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++
  CRUST: Preheat oven to 375 degrees F. Combine vanilla wafer crumbs, sugar,
  and pecans.  Cut in butter.  Press into 9 X 13-inch pan.  Bake 8 to 10
  minutes. FILLING: In separate greased 8-inch square pans, make each of the
  3 flavors of Jell-O according to the directions on the package. When set,
  cut into 1/2-inch cubes. Dissolve lemon Jell-O in hot pineapple juice, then
  add 1/2 c cold water.  Place in refrigerator until it starts to set. Whip
  cream.  Fold crushed pineapple into whipped cream, then add semi-set lemon
  Jell-O.  Fold in the Jell-O cubes and pour into crust. Chill about 1 hour
  before serving.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Fresca Cake With Maraschino Frosting
 Categories: Cakes, Desserts
      Yield: 8 servings
 
      3 c  Sugar                             1/2 lb Butter
    1/2 c  Vegetable shortening                6 ea Eggs; large
      3 c  Cake flour; sifted                  7 oz Fresca; soda pop
      1 t  Baking powder                       1 t  Vanilla extract
      1 T  Lemon rind; grated                  1 T  Lime rind; grated
      1 x  -----------icing------------        2 ea Egg whites; large
      1 c  Sugar                               2 T  Maraschino cherry juice
      1 T  Light corn syrup                  1/4 t  Cream of tartar
     10 ea Maraschino cherries; chopped   
 
  Preheat oven to 350 degrees F.  Cream together sugar, butter and
  shortening.  Add eggs, one at a time, beating well after each addition. Add
  flour and Fresca alternately.  Add baking powder and when mixture is fully
  creamed, add vanilla and fruit rinds.  Pour into greased and floured 9 X
  13-inch Cake Pan.  Bake 1 hour or until cake tester comes out clean.
  FROSTING: Mix all ingredients except cherries and beat constantly while
  heating in the top of a double boiler. When thoroughly mixed, thick, and
  spreadable, frost cake.  Decorate top of cake with chopped maraschino
  cherries. NOTE: Since Fresca is available only in limited areas if at all,
  7-up may be a good substitution, or any lemon-lime drink. Also, since the
  problem with the cherries has been resolved with a different food coloring,
  you may use the new ones or use gum drops instead for the garnish. Syrup
  from a can of dark cherries might be substituted for the Maraschino cherry
  syrup.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Fruit Leather
 Categories: Fruits, Desserts
      Yield: 4 servings
 
      3 c  Sliced apples, pears, etc *         1 pn Salt
      1 pn Ground cinnamon                     1 x  Juice of 1/2 lemon
 
  * prunes, dried apricots, or berries Cook the fruit in enough water to
  cover, until very soft. Drain.  Mix in other ingredients. Puree in food
  processor fitted with steel blade, or in blender. Spread no more than 1/4"
  thick on a very well-greased cookie sheet with edges (grease the edges
  too.) Leave in the oven set on the lowest temp (or just the pilot light in
  gas ovens) for at least 6 hours or overnight. Cut into 3x4" pieces and roll
  up in pieces of wax paper. Store in a sealed container in the refrigerator
  or freezer until needed.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Hydrox Cookie Dessert
 Categories: Cookies, Desserts
      Yield: 8 servings
 
    1/2 c  Milk                                2 ea Egg yolks; large
     24 ea Marshmallows; full size             2 ea Egg whites; lge,beaten stiff
      1 c  Heavy cream; whipped               36 ea Hydrox chocolate cookies
      8 T  Butter; melted                 
 
  Mix milk, egg yolks, and marshmallows.  Heat to custard consistency, cool.
  Add beaten egg whites and whipped cream.  Mas cookies thoroughly and add
  melted butter to make crumbs.  Place all but a couple of Tbls of the crumbs
  on the bottom of a 9 X 13-inch pan.  Spread custard mixture neatly over
  crumbs.  Sprinkle reserved crumbs over the top. Chill until firm. NOTE:
  Oreo Single filling and Hydrox cookies are about the same.  If you can't
  find Hydrox you can substitute Oreo singles for the Hydrox.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Meersburger Kirschen-dessert (Cherry Desert Meeres
 Categories: Fruits, Desserts, German
      Yield: 4 servings
 
      1 lb Cherries; tart, fresh               3 T  Kirsch
      6 T  Sugar                              12 ea Ladyfingers
      8 oz Cream cheese; *                   1/2 t  Vaillla extract
      2 oz Almonds; ground **                  1 c  Cream; heavy
      1 x  ----------garnish-----------        1 x  Pistachio nuts; chopped
 
  *    Soften Cream Cheese to room temperature. **   Grind Almonds in the
  blender, if ground almonds are not available.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++
  Wash and drain cherries.  Remove stones and reserve 8 whole cherries for
  garnish.  Place cherries in a bowl; add kirsch.  In a small pan boil 3 T
  sugar and the water for a minute to make a thin sugar syrup. Add syrup to
  cherries; stir to blend.  Cover and let soak for 20 minutes. Cut the
  ladyfingers in half, divide into 4 portions, and place in individual glass
  dishes.  Arrange cherries on top. Thoroughly blend cream cheese, 3 T sugar,
  vanilla extract, and ground almonds. Whip the cream and carefully fold it
  into the cream-cheese mixture. Spoon over the cherries. Garnish with the
  chopped pistachio nuts and whole cherries.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Mendenhall Sourdough Gingerbread
 Categories: Desserts
      Yield: 4 servings
 
      1 c  Active sourdough starter          1/2 c  Hot water
    1/2 c  Molasses                          1/2 t  Salt
      1 t  Baking soda                       1/2 c  Firmly packed brown sugar
      1 ea Large egg                       1 1/2 c  Unbleached flour
      1 t  Ginger                              1 t  Cinnamon
    1/2 c  Shortening                     
 
  Cream brown sugar and shortening and beat.  Then add molasses and egg,
  beating continuously.  Sift dry ingredients together and blend into hot
  water.  Then beat this mixture into creamed mixture.  As the last step, add
  the sourdough starter slowly, mixing carefully to maintain a bubbly batter.
  Bake in pan at 375 degrees F for about 30 minutes or until done. Serve with
  ice cream or whipped cream while still hot if possible.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Milky Way Cake
 Categories: Cakes, Desserts, Candies
      Yield: 10 servings
 
    1/2 lb Butter                              2 c  Sugar
      4 ea Eggs; large                         1 c  Buttermilk
  2 1/2 c  Flour; unbleached, sifted         1/4 t  Baking soda
      2 t  Vanilla extract                     1 c  Pecans; coarsely chopped
 
  Melt Milky Ways and 8 T butter in double boiler.  Let cool.  Preheat the
  oven to 350 degrees F.  Cream remaining butter with sugar.  Add eggs, one
  at a time.  Add buttermilk alternately with flour and soda. Add vanilla and
  Milky Way mixture and mix until smooth.  Fold in pecans. Pour into a
  greased and floured bundt pan.  Bake 1 hour or until cake tester comes out
  clean.  Cool 15 minutes in the pan and then turn out on rack to finish
  cooling. NOTE: Serve this cake with scoops of ice cream on top of each
  slice for a taste delight.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: No Tenemos Rancho Applesauce Cake
 Categories: Cakes, Desserts
      Yield: 6 servings
 
      2 c  Unbleached flour                    1 c  Sugar
      1 T  Corn starch                         1 T  Cocoa
    1/2 t  Cinnamon                          1/2 t  Nutmeg
    1/2 t  Cloves                              2 t  Baking soda
      1 t  Baking powder                     1/2 t  Salt
      1 c  Nuts                                1 c  Raisins
    1/2 c  Oil                                 1 t  Vanilla
      3 c  Hot applesauce                 
 
  Sift together all the dry ingredients, add nuts and raisins.  Stir in the
  oil, vanilla and hot applesauce.  Pour into a 9 x 13-inch pan. Bake at 350
  degrees F. for 30 to 40 minutes or until done.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Peach Bavarian
 Categories: Low-cal, Desserts, Fruits
      Yield: 8 servings
 
    1/4 c  Sugar                               1 x  Gelatin, unflavored, envelop
      1 c  Peach slices, frozen   *            8 oz Yougart, peach
      2 x  Egg whites                          2 T  Sugar
    1/2 c  Cream, whipping                
 
  * frozen unsweetened peach slices, thawed
  ~---------------------------------------------------------------------
  ~---- PER SERVING: 132 cal., 3g Pro., 18g Carb., 6g fat, 41mg Chol., 36mg
  Sodium              120mg Potassium . INSTEAD OF MAKING INDIVIDUAL
  SERVINGS, YOU CAN POUR THE MIXTURE INTO A 1-QUART SOUFFLE' DISH OR 5-CUP
  FLUTED MOLD. . In a small saucepan combine 1/4 c sugar and gelatin. Stir in
  1/2 cup cold water.  Cook and stir over medium heat till sugar and gelatin
  are dissolved.  Remove from heat.  In a blender container or food processor
  bowl place peach slices.  Cover and blend or process til peaches are nearly
  smooth. Stir peach puree into gelatin mizture. Gradually stir gelatin
  mixture into yogurt till combined. Chill about 40 minutes or till mixture
  is the consistency of corn syrup, stirring occasionally. Remove from
  refrigerator IN a small mixer bowl immediately beat egg whites till soft
  peaks form (tips curl over). Gradually add 2 T sugar, beating till stiff
  peaks form (tips stand straight). Whip cream till soft peaks form. WHEN the
  gelatin mixture is partially set (consistency of unbeaten egg whites), fold
  in the beaten egg whites and whipped cream.  Chill about 20 minutes or till
  mixture mounds when spooned.  Pile mixture into 8 dessert dishes and chill
  in the refrigerator 4 hours or till firm. BETTER HOMES AND GARDENS
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pepsi-Cola Cake With Broiled Peanut Butter Frostin
 Categories: Cakes, Desserts
      Yield: 8 servings
 
      1 x  ------------cake------------        2 c  Flour; unbleached
      2 c  Sugar                             1/2 lb Butter
      2 T  Cocoa; unsweetened                  1 c  Pepsi
    1/2 c  Buttermilk                          2 ea Eggs; large, beaten
      1 t  Baking soda                         1 t  Vanilla extract
  1 1/2 c  Marshmallows; miniature             1 x  ----------frosting----------
      6 T  Butter                              1 c  Brown sugar; dark, packed
    2/3 c  Peanut butter                     1/4 c  Milk
    2/3 c  Peanuts; chopped               
 
  CAKE: Preheat oven to 350 degrees F. Grease and flour 9 X 13 X 2-inch pan.
  Combine flour and sugar in large bowl.  Melt butter, add cocoa and Pepsi.
  Pour over flour and sugar mixture, and stir until well blended.
   Add buttermilk, beaten eggs, soda, and vanilla.  Mix well.  Stir in
  marshmallows. Pour into prepared pan.  Bake 40 minutes.  Remove cake from
  oven and frost while still warm. FROSTING: Cream Butter, sugar, and peanut
  butter.  Add milk and stir well.  Add nuts. Spread over warm cake. Place
  frosted cake under broiler about 4-inches from heat source. Broil just a
  few seconds, or until topping starts to bubble. DO NOT scorch! Let cool at
  least 30 minutes before serving.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Ritz Pecan Pie
 Categories: Pies, Desserts, Candies
      Yield: 8 servings
 
     20 ea Ritz crackers; crushed *            1 t  Baking powder
      3 ea Egg whites; large                   1 c  Sugar
      1 t  Vanilla extract                   1/2 c  Pecans; halves
      3 oz Milk chocolate; fine shred     
 
  *    Crush Ritz Crackers to crumbs.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++
  Preheat oven to 325 degrees F.  Mix cracker crumbs and baking powder. Beat
  egg whites stiff, then very gradually add sugar, continiuing to beat. Add
  vanilla.  Fold egg whites and crackers together.  Put in a buttered 9-inch
  pie plate.  Arrange pecans across top.  Bake 30 minutes. Remove from oven,
  Sprinkle with shredded chocolate, then put under the broiler for a few
  seconds, watching closely so that the chocolate melts but does not scorch.
  Serve with ice cream or whipped cream.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Sour Cream Jell-O d' Akron
 Categories: Desserts, Fruits
      Yield: 6 servings
 
      6 oz Lime jell-o; (2 pkgs)              20 oz Pineapple;crushed, undrained
      1 pt Sour cream                        1/2 c  Pecans; coarsely cut
      8 oz Maraschino cherries; drained        1 x  Whipped cream
 
  Dissolve Jell-O in boiling water.  Mix pineapple, sour cream, nuts and
  cherries.  Add to Jell-O.  Pour into 8-inch Square oiled pan. Refrigerate 2
  hours or until set.  Cut into squares and serve topped with whipped cream.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: SPICY PINEAPPLE ZUCCHINI CAKE
 Categories: Cakes, Desserts
      Yield: 12 servings
 
      4 ea Eggs                                1 c  Oil, salad
      2 c  Sugar                               2 t  Vanilla
      2 c  Zucchini, grated                    8 oz Pineapple, crushed, drained
      3 c  Flour                               2 t  Baking soda
      1 t  Salt                                1 t  Baking powder
  1 1/2 t  Cinnamon                          3/4 t  Ground nutmeg
      1 c  Walnuts                             1 c  Currents or raisins
      1 x  ---cream cheese frosting----        3 oz Cream cheese
    1/2 t  Almond flavoring                    4 T  Margarine
    1/4 t  Lemon flavoring                     8 oz Powdered sugar
 
  Beat eggs to blend, add oil, sugar and vanilla.  Continue beating until
  thick and foamy.  Stir in zucchini and pineapple.  Mix remaining
  ingredients in a seperate bowl.  Stir dry mixture gently into zucchini
  mixture just until blended.  Bake in preheated oven at 350 for 1 hour or
  until toothpick inserted in center comes out clean.  Dust finished cake
  with powdered sugar or top with cream cheese frosting.
  ~---------------------------------------------------------------------
  ~---- FROSTING: Cream ingredients, beating until smooth. THE ANDERSONS'
  FOOD GARDEN
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Strawberry Sorbet
 Categories: Low-cal, Desserts
      Yield: 6 servings
 
      1 pt Strawberries, fresh  *            3/4 c  Orange juice
    1/2 c  Milk                              1/4 c  Honey
      2 x  Egg whites                          1 T  Honey
 
  * or fresh rasberries ( about 2 cups)
  ~---------------------------------------------------------------------
  ~---- PER SERVING: 101 cal., 2g Pro., 22g Carbo., 1g fat, 0mg chol., 28mg
  Sodium              197mg Potassium . Remove hulls from berries. In a
  blender container, place berries, orange juice, milk, and 1/4 c honey.
  Cover; blend 1 minute or till smooth. (If desired, strain rasberry mixture
  to remove seeds.)  Pour mixture into 9x9x2-inch pan. Cover; freeze 2 to 3
  hours or till almost firm. In a mixer bowl beat egg whites with electric
  mixer on medium speed till soft peaks form. Gradually add 1 T honey,
  beating on high speed till stiff peaks form. Break frozen mixture into
  chunks; transfer frozen mixture to chilled large mixer bowl. Beat with
  electric mixer till smooth.  Fold in egg whites. Return to pan. Cover;
  freeze 6 to 8 hours or till firm. To serve, scrape across frozen mixture
  with spoon and mound in dessert dishes. BETTER HOMES AND GARDENS
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Tarten Riwbob  (Rhubarb Tart)  Welsh
 Categories: Desserts
      Yield: 8 servings
 
      1 x  ----------filling-----------        1 lb Rhubarb, sliced
      4 oz Sugar                               1 x  Water
      1 x  -----------pastry-----------        8 oz Flour
      4 oz Fat                                 1 oz Sugar
      1 t  Cinnamon                            1 x  Pinch mixed spice
      1 x  Water                          
 
  Line a plate or shallow tin with half the pastry.  Fill with fruit, cover
  with sugar and add a little water.  Cover with the rest of the pastry and
  bake for 45 minutes. Oven control: Gas mark 6 (400F) for 20 minutes, then
  down to Gas Mark 4 (350F) to finish. All kinds of plate tarts with pastry
  top and bottom are popular in Wales. Apples, plums, gooseberries, or
  mixtures of any kinds of fruits in season can be used. Croeso Cymreig.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Bean Burrito Layers
 Categories: Main dish, Vegetarian, Mexican
      Yield: 4 servings
 
    1/2 c  Green Lentils; dried              1/4 c  Pinto Beans; dried
    1/4 c  Red Kidney Beans; dried           1/4 c  Baby Lima Beans; dried
      1 ea Onion; medium                       4 ea Garlic Cloves
      2 ea Jalapena Peppers *                  1 T  Oregano; dried
      1 T  Chile Powder                      1/4 c  Coriander Leaves; chopped **
      6 oz Monterey Jack Cheese; grated        6 ea Flour Tortillas; 10"
      1 ea Tomato; medium, chopped             1 x  Lettuce; shredded
      1 x  Salsa                          
 
  Rinse lentils and beans, discarding any that look suspicious, and soak in
  clean water 4 - 6 hours, or overnight.  Put into medium saucepan, bring to
  boil and simmer, covered, 30 minutes.  Add water if necessary. Peel and
  chop onion.  Microwave on "High" 2 - 2 1/2 minutes until soft. [If you
  prefer, you may saute the onion in about 2 T. oil.  I omit the oil to keep
  the fat content down.  The flavour does not seem to suffer.] Chop the
  Jalapena pepper.  (*) Adjust the quantity to your own taste and / or
  tolerance. (**) aka cilantro. Peel and crush the garlic. Drain the
  lentil-bean mixture.  Reserve 1/2 cup of liquor.  In a food processor puree
  the lentil-bean mixture, the onion, the garlic, the jalapena peppers, the
  oregano, the chile powder, and the coriander leaves, adding some of the
  reserved liquor as necessary to process.  [The final puree should be quite
  thick.] Pre-heat the oven to 325 F. Assemble as follows on an oven-proof
  plate, pizza-pan or cookie-sheet: Place a flour tortilla on the *lightly*
  greased surface. Cover with lentil-bean puree [4 - 5 T.]. Sprinkle with
  Monterey Jack cheese. Add another flour tortilla and repeat, saving enough
  cheese to cover the top of the final flour tortilla. Bake for 20 - 30
  minutes. Remove from oven and allow to "firm-up" for 5 - 10 minutes before
  serving. Garnish with salsa, chopped tomato and shredded lettuce. Serve
  with rice, Couscous and / or corn. The amount of oregano, coriander leaves,
  chile powder, or jalapena peppers may be varied to suit individual tastes.
  I use more peppers!  If you're prone to "problems" with beans, add 1/4 -
  1/2 t. Hing [Hing is a mixture of rice-flour, turmeric and asafoetida
  <ass-uh-fuh-TEE-duh> found in most East-Indian specialty stores. It can
  significantly reduce flatulence.
      Courtesy of Shareware RECIPE CLIPPER 1.1
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Red Beans and Rice, Family Recipe, New Orleans
 Categories: Main dish, Vegetables
      Yield: 8 servings
 
      1 lb Red kidney beans                  1/2 lb Ham, cubed
      2 lb Hot smoked sausage, chunks         10 c  Water
      2 ea Large onions, chopped               4 tb Cooking oil
      1 x  Garlic powder, to taste             1 ea Salt, to taste
      1 ea Pepper, to taste               
 
  Rinse and sort beans.  Cover with water in large pot and cook over low
  fire, covered, for one hour. Brown onions, ham, and sausage in oil and add
  to beans.  Continue cooking beans mixture for two hours on low to medium
  heat, partially covered, stirring often. Add garlic powder, salt, and
  pepper, cook for another hour, or until beans are tender. Add water as
  necessary. If a creamer sauce is desired, mash 1/2 cup of cooked beans
  through a strainer and stir into beams mixture. Tasso or andouille may be
  substituted for the ham. Serve over hot, fluffy, long-grained rice with
  warm french bread.
      Courtesy of Shareware RECIPE CLIPPER 1.1
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Linguine with Crab and Wild Mushrooms
 Categories: Seafood, Pasta
      Yield: 2 servings
 
    1/2 t  Saffron threads                     3 T  Butter
      8 oz Shiitake mushrooms; stemmed         1 ea Green onions; thinly sliced
      1 T  Tomato paste                        8 oz Crabmeat; cut into bite-siz
      2 t  Tarragon; fresh, or 3/4 tea         8 oz Linguine; [or other pasta,
 
      Combine clam juice and saffron threads in small bowl.  Melt butter in
  heavy medium skillet over medium heat.  Add mushrooms, sprinkle with salt
  and pepper and cook until beginning to soften, about 3 minutes. Add half of
  green onions and 1 tablespoon tomato paste and stir to blend. Add clam
  juice mixture and simmer 2 minutes.  Add crab and tarragon and stir until
  heated through. Season with salt and pepper.
      Meanwhile, cook linguine in large pot of boiling salted water until
  just tender but still firm to bite, stirring occasionally. Drain well.
      Return pasta to same pot.  Add sauce and toss to coat.  Divide pasta
  between 2 plates.  Sprinkle with remaining green onions and serve. Serves
  2, can be doubled or tripled Recipe from Bon Appetit, February, 1992.
    Courtesy of Shareware RECIPE CLIPPER 1.1
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Artichoke Heart and Radicchio Salad
 Categories: Salads
      Yield: 2 servings
 
      1 pk Artichoke hearts; frozen, 9         1 x  Marinated in a jar]
  2 1/2 T  Olive oil; extra-virgin             2 t  Lemon juice; fresh
      1 ea Raddicho; small, separated          1 x  Leaves torn into halves)
     14 ea Basil leaves; chopped               1 x  Parmesan cheese
 
      Cook artichoke hearts according to package directions. Drain. Rinse
  with cold water and drain [or just drain canned or marinated hearts,
  reserving marinade].  Transfer to bowl. Add 1 tablespoon olive oil and 1
  teaspoon lemon juice and let stand 15 minutes.
      Add radicchio, basil and remaining 1-1/2 tablespoons oil to artichokes
  and toss to coat. Season with salt and pepper.  Add remaining 1 teaspoon
  lemon juice and toss to coat.  [If you feel you need it for flavor, add
  reserved marinade a tablespoon at a time and then tasting to see if it
  needs more.]  Divide salad between 2 plates.
   Using cheese plane or vegetable peeler, shave Parmsesan atop salad. Serves
  2, can be double or tripled. Recipe from Bon Appetit, February, 1992.
    Courtesy of Shareware RECIPE CLIPPER 1.1
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Berries Kir Royale
 Categories: Fruits, Desserts
      Yield: 2 servings
 
      2 c  Strawberries; halved                1 T  Sugar
    1/2 c  Champagne; chilled or spark         1 T  Creme de cassis
      1 x  Nutmeg hearts; see recipe      
 
      Mix strawberries and sugar in medium bowl.  Let stand 5 minutes,
  stirring occasionally. Divice between 2 large wine glasses.  Pour 1/4 cup
  Champagne and 1/2 tablespoon cassis into each glass.  Serve with Nutmeg
  Hearts. Serves 2, can be doubled or tripled. Recipe from Bon Appetit,
  February, 1992.
    Courtesy of Shareware RECIPE CLIPPER 1.1
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Puff Pastry Hearts
 Categories: Fruits, Desserts
      Yield: 16 servings
 
      1 ea Puff pastry; thawed (half o         2 T  Sugar
    1/2 t  Nutmeg; ground                 
 
      Preheat oven to 350F.  Roll pastry out on lightly floured surface to
  11x14-inch rectangle.  Using 3- to 4-inch heart-shaped cookie cutter, cut
  out hearts.  Transfer to cookie sheet.  Combine sugar and nutmeg in bowl.
  Sprinkle over hearts.  Bake until cookies are puffed and golden brown,
  about 15 minutes.  Transfer to rack and cool.  (Can be made 1 day ahead.
  Store airtight.) Makes about 16 hearts. Note: These look very pretty when
  presented on a plate of sliced strawberries. Recipe from Bon Appetit,
  February, 1992.
    Courtesy of Shareware RECIPE CLIPPER 1.1
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Andouille a la Jeannine
 Categories: Cajun, Appetizers
      Yield: 6 servings
 
      1 c  Dry white wine                      2 lb Andouille or smoked sausage
      2 T  Honey                               1 T  Creole mustard
 
  Slice andouille 1/4-to 1/2-inch thick.  Mix all liquid ingredients and pour
  over andouille in a covered skillet.  Cook over low heat untill andouille
  is tender. Andouille is gumbo sausage for all you peoples who live away
  from the center of the universe.  You can use other sausage and it would
  taste okay. Justin Wilson "Gourmet and Gourmand Cookbook"
    Courtesy of Shareware RECIPE CLIPPER 1.1
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Andouille in Comforting Barbecue Sauce
 Categories: Cajun, Appetizers
      Yield: 25 servings
 
      4 c  Onions, finely chopped              1 c  Celery, finely chopped
      1 c  Bell pepper, finely chopped         1 c  Parsley, finely chopped
      1 c  Peanut oil                          1 T  Garlic, finely chopped
      3 c  Steak sauce                       1/2 c  Louisiana hot sauce or
      3 c  Ketchup                             2 T  Cayenne pepper
      3 t  Salt, to taste                      1 c  Southern comfort liquor
      1 lb Andouille sausage              
 
  Saute onions, celery, bell pepper, and parsley in peanut oil until the
  onions are clear or tender.  Add garlic and cook a little longer.  Add
  steak sauce, hot sauce, and ketchup.  Add salt to taste.  Add Southern
  Comfort.  Bring to a boil.  Lower heat and cook for 2 to 3 hours. Makes
  about 3/4 gallon.  This will keep in the refrigerator for weeks. Slice 1
  lb. andouille or smoked sausage 1/4 inch thick and combine with 1 cup
  sauce.  Heat well on stove or in a chafing dish.  Serve with small pieces
  of French bread or use teethpicks to spear andouille. You will need plenty
  of napkins, also, too. "Other smoked sausages may be used, but we like
  andouille." From Justin Wilsons "Outdoor Cooking With Inside Help ."
    Courtesy of Shareware RECIPE CLIPPER 1.1
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Andouille-Tasso Dressing
 Categories: Dressings
      Yield: 1 servings
 
    1/2 lb Andouille; finely chopped         1/2 c  Tasso; finely chopped
      4 c  Chicken stock                       1 pk Cornbread; about 9-inch pan
      4 T  Margarine                           1 c  Onions; finely chopped
    1/2 c  Green onions; finely choppe       1/2 c  Celery; finely chopped
    1/2 c  Mushrooms; fresh, sliced          1/4 c  Parsley; finely chopped
    1/4 c  Bell pepper; finely chopped         2 t  Garlic; finely chopped
      2 t  Salt                                1 t  Black pepper
 
      Start off by baking your cornbread to package directions (be sure you
  choose an unsweetened cornbread mix) and letting it cool to room
  temperature.  Then, to a 2-1/2-quart saucepan, bring the chicken stock to a
  boil, toss in the finely chopped andouille and tasso, reduce the heat, and
  simmer for about 1 hour until the meats are soft and tender.
      Meanwhile, take a 12-inch skillet and melt the margarine over medium
  heat.  Then quickly saute the onions, green onions, celery, mushrooms, bell
  pepper, parsley and garlic until all of them are just wilted -- DO NOT
  OVERCOOK!     Next, take a mixing bowl and crumble the cornbread. Then stir
  in the sauteed vegetable mixture and all of the meats and blend everything
  thoroughly.     At this point, begin adding the meat stock you made - a
  little at a time -- to moisten the dressing. Remember... you want the
  stuffing "just moist" -- not wet! And you want to taste the stuffing before
  adding any salt and pepper. There may already be enough in the tasso and
  andouille to suit you. Use with Stuffed Veal Pocket. NOTE: The best way to
  enhance the flavor of a traditional New Orleans veal pocket is to stuff it
  with a cornbread dressing spiced up with andouille and tasso. From "Frank
  Davis Cooks Naturally N'Awlins" by Frank Davis.
    Courtesy of Shareware RECIPE CLIPPER 1.1
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Apple Danish
 Categories: Cookies, Holidays
      Yield: 1 servings
 
      1 x  -----crust-----                     1 c  Shortening
      3 c  Flour                             1/2 t  Salt
    1/2 c  Milk                                1 ea Egg yolk
      1 x  -----filling                        6 c  Apples, peeled and sliced
  1 1/2 c  Sugar                             1/4 c  Margarine
      2 T  Flour                               1 T  Cinnamon
      1 x  -----glaze-----                   1/2 c  Powdered sugar
      2 t  Milk                              1/4 t  Almond extract
 
  Mix flour and salt, cut in shortening, combine milk and egg yolk and add to
  flour.  Roll out half the mixture on a floured surface to fit 11x16x1/2
  inch jelly roll pan.  Place in pan.
     Mix all filling ingredients together and spread over dough. Roll
  remaining pastry and place over filling.  Brush pastry with 1 egg white,
  stiffly beaten. Bake at 375F 45 minutes.
     Mix together glaze, drizzle over cooled danish.  Cut into bars. Source:
  My mother.
    Courtesy of Shareware RECIPE CLIPPER 1.1
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Enchilada Casserole
 Categories: Mexican, Main dish
      Yield: 6 servings
 
      6 ea Chicken breasts                     2 c  Sliced fresh mushrooms
  1 1/4 c  Chopped onion (1 medium)          1/2 c  Chopped bell pepper
      2 T  Minced jalapeno pepper              1 ea (4 oz.) can chopped green ch
    1/4 c  (+ 2 tbsp) nonfat dry milk          3 T  All-purpose flour
  1 1/2 c  Water                             3/4 t  Chili powder
    1/2 t  Salt & 1/2 tsp ground cumin       1/4 t  Pepper
      8 ea Corn tortillas                      1 c  Shredded cheddar cheese
    1/2 c  Tomato-chopped-unpealed           1/4 c  Plain yogurt
 
    Boil chicken, remove bones & skin, shred with two forks and set aside.
  Saute' mushrooms, onion, bell pepper, & minced jalapeno pepper until
  tender. Remove skillet from heat; stir in chicken and green chiles. Set
  aside. Combine milk powder and flour in a small saucepan. Gradually stir in
  water; place on medium heat-cook & stir 'til thick & bubbly. Stir in chili
  powder, salt, cumin, & pepper. Add to chicken mixture and set aside. Wrap
  tortillas in damp paper towels & then in foil & bake @ 350 for 10 min.
  Arrange half of the tortillas in a 12x8x2 dish;top with half of chicken
  mix. Repeat w/ rest of tortillas and chicken mixture. Cover and bake @350
  for 25 min. Uncover and sprinkle with cheese; let stand 10 min. Top serving
  with tomato and yogurt. Garnish with additional jalapeno pepper slices.
  Source:  Michael Grosz, FidoNet Cooking Echo
    Courtesy of Shareware RECIPE CLIPPER 1.1
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Frango Mints
 Categories: Chocolate, Holidays
      Yield: 1 servings
 
     12 oz Chocolate                           1 x  Peppermint extract
    1/2 c  Margarine                       1 1/2 c  Powdered sugar
      2 ea Eggs                                2 t  Vanilla
 
  Melt and cool chocolate.  Cream together margarine, sugar, eggs and
  vanilla.  Add cooled chocolate and a few drops of mint to creamed mixture.
  Pack into 8 inch square pan.  Cool and set and cut in squares.
    Courtesy of Shareware RECIPE CLIPPER 1.1
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Glazed Triple Chocolate Bread
 Categories: Chocolate, Breads, Desserts
      Yield: 5 servings
 
      1 x  -----bread-----                   2/3 c  Firmly packed brown sugar
    1/2 c  Land o lakes butter, softene        1 c  Semi-sweet miniature real ch
      2 ea Eggs                            2 1/2 c  All-purpose flour
  1 1/2 c  Applesauce                          1 t  Baking powder
      1 t  Baking soda                         2 t  Vanilla
    1/2 c  Semi-sweet miniature real ch        1 x  -----glaze-----
    1/2 c  Semi-sweet miniature real ch        1 T  Land o lakes butter
      5 t  Water                             1/2 c  Powdered sugar
    1/4 t  Vanilla                             1 x  Dash salt
 
  Heat oven to 350 deg.F.  For bread, in large mixer bowl combine brown sugar
  and 1/2 cup butter.  Beat at medium speed, scraping bowl often, until
  creamy, 1 to 2 minutes.  Add 1 cup melted chocolate chips and eggs;
  continue beating until well mixed, 1 to 2 minutes.  Add flour, applesauce,
  baking powder, baking soda and 2 tsp vanilla.  Reduce speed to low;
  continue beating, scraping bowl often, until creamy, 1 to 2 minutes. By
  hand, stir in 1/2 cup chocolate chips.  Spoon batter into 5 greased 5 1/2 x
  3-inch mini-loaf pans.  Bake for 35 to 42 minutes or until center crack is
  dry when touched.  Cool 10 minutes. Remove from pans. (Bread can be frozen
  unglazed.  Remove from freezer; bring to room temperature before glazing.)
  For glaze, in 2-quart saucepan combine 1/2 cup chocolate chips, 1 Tbsp
  butter and water.  Cook over low heat, stirring constantly, until melted
  and smooth.  Remove from heat.  Stir in powdered sugar, 1/4 tsp vanilla and
  salt until smooth and creamy.  Drizzle _each_ warm loaf with glaze. Cool
  completely. Source: Kyosho Connick, FidoNet Cooking Echo
    Courtesy of Shareware RECIPE CLIPPER 1.1
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Peter Paul Mounds Cake
 Categories: Cakes, Chocolate
      Yield: 1 servings
 
      1 ea Deep chocolate cake mix             1 c  Milk
      1 c  Sugar                              24 ea Large marshmallows
      1 x  -----icing-----                 1 1/2 c  Sugar
    1/2 c  Evaporated milk                     1 ea Stick (1/2 cup) butter or ol
 
  Bake a deep chocolate cake mix in a large sheet cake pan. While cake is
  baking, mix together next three ingredients, milk, sugar and marshmallows.
  Heat until marshmallows are melted. Remove from heat and add 14 oz.
  coconut. Spread above mixture on slightly warm cake. FOR THE ICING: Cook
  until boiling. Take off heat and add 1 1/2 cup chocolate chips. Stir until
  chips are melted. Spread on cake. Source: Donna Ransdell, FidoNet Cooking
  Echo Practice Random Kindness and Senseless Acts of Beauty
    Courtesy of Shareware RECIPE CLIPPER 1.1
    <<<RECIPE CUT>>>
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Triple Espresso Brownies
 Categories: Cookies
      Yield: 36 servings
 
      1 x  -----brownies-----             21 1/2 oz Brownie mix (1 pkg. pillsbur
    1/2 c  Water                             1/4 c  Oil
      1 ea Egg                                 2 t  Expresso granules, instant
      1 t  Vanilla                             1 x  -----filling-----
    1/4 c  Butter, softened                  1/2 c  Brown sugar, firmly packed
      1 ea Egg                                 2 t  Espresso granules, instant
      1 t  Vanilla                             1 c  Walnuts, coarsely chopped
      3 ea Chocolate bars, sweet dark/b        1 x  -----glaze-----
    1/2 c  Semi-sweet chocolate chips          1 T  Butter or margarine
    1/8 t  Espresso granules, instant          1 t  Milk or whipping cream
 
  Calories     per serving: 160 Fat grams per serving: 9 Approx. Cook Time:
  50 Cholesterol per serving: 9 Heat oven to 350F. Grease bottom only of
  13x9-inch pan.  In large bowl, combine all brownie ingredients. Beat 50
  strokes by hand. Spread in greased pan. Bake at 350F for 30 minutes. Remove
  from oven.
     Meanwhile, in small bowl combine 1/4 c. butter and brown sugar; beat
  until light and fluffy.  Add 1 egg, 2 t. coffee granules and 1 t. vanilla;
  beat until well blended.  In medium bowl, combine walnuts and chopped
  chocolate.  Add brown sugar mixture; blend well.  Spoon and carefully
  spread over partially baked brownies.  Bake an additional 17 to 20 minutes
  or until light brown.
     In small saucepan over low heat, melt chocolate chips and 1 T butter,
  stirring constantly until smooth.  Remove from heat.  With wire whist, stir
  in 1/8 t. coffee granules and enough milk for drizzling consistency.
  Drizzle over warm brownies.  Cool completely. Cut into bars.
     SOURCE:  Pillsbury Bakeoff 34th Contest Cookbook System Error: (A)bort,
  (R)etry, (C)onsume Chocolate
    Courtesy of Shareware RECIPE CLIPPER 1.1
    <<<RECIPE CUT>>>
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Baked Eggplant with Two Cheeses
 Categories: Vegetables, Cheese/eggs
      Yield: 8 servings
 
    1/2 ea Unsalted butter; (1/4 cup)        1/2 ea Yellow onion; diced
    1/2 ea Green bell pepper; diced          1/2 ea Red bell pepper; diced
      2 ea Eggplants; about 1 lb. each         1 ea Bay leaf
    1/2 c  Dry white wine                    1/2 c  Chicken stock; or canned br
      2 c  Whipping cream                      1 c  Parmesan; freshly grated (a
      8 ea Sl Mozzarella; 1/4-inch thic   
 
      Melt butter in heavy large Dutch oven over medium heat.  Add onion and
  bell peppers and saute until tender, about 10 minutes.  Add eggplants and
  bay leaf and saute until eggplant is almost tender, about 10 minutes. Add
  wine and chicken stock and cook until liquid evaporates, about 5 minutes.
  Add cream and cook until eggplant is tender and mixture is thick, stirring
  frequently, about 25 minutes. Mix in Parmesan. Season to taste with salt
  and pepper.  Divide mixture among 8 large ramekins. Top each with slice of
  mozzarella cheese. (Can be prepared 1 day ahead. Cover and refrigerate.)
      Preheat oven to 350F.  Bake eggplant until heated through, about 15
  minutes.  Preheat broiler.  Broil until cheese bubbles.  Serve hot. Recipe
  from The Pomodoro Restaurant, Dallas, Texas. Recipe courtesy of Bon
  Appetit, JanuarJanuary 1992.
    Courtesy of Shareware RECIPE CLIPPER 1.1
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Red Cabbage with Wine and Apples
 Categories: Vegetables
      Yield: 8 servings
 
      2 ea Red cabbage; medium heads,          4 T  Unsalted butter
  1 1/2 T  Brown sugar; dark                   2 ea Med Onions; finely chopped
      2 ea Sm Apples; granny smith, pee        1 x  Chopped
    1/4 c  Red wine vinegar; plus 2 ta         1 t  Coarse salt; kosher type
    1/4 c  Dry red wine; plus 2 tables     1 1/3 c  Meat stock; or canned beef
      1 x  (actually 1 to 1-1/3 cups)          3 T  Red currant jelly
 
  1.  Quarter and core the cabbages.  Wash, drain and cut into 1/4-inch
  shreds.  In a large, heavy nonreactive casserole, melt the butter over
  moderately low heat.  Stir in the brown sugar and cook, stirring, until
  melted.  Add the onions and apples.  Cover tightly and cook over low heat
  for 5 minutes, stirring twice. 2. Add the shredded cabbage and toss to coat
  lightly.  Pour the vinegar over the cabbage and stir to mix. Cover and cook
  for 10 minutes. 3. Sprinkle the salt over the cabbage and add the wine and
  1 cup of the stock. Cover and simmer over moderately low heat until the
  cabbage is very tender, 1-1/2 to 2 hours, adding more stock as necessary to
  keep the cabbage fairly moist but never soupy.  Add the currant jelly and
  stir until melted.  Remove from the heat and serve hot. (The cabbage can be
  made up to 2 days ahead.  Let cool completely, then cover and refrigerate.
  Let return to room temperature before reheating.) Serves 8. Recipe from
  Food & Wine, December, 1991.
    Courtesy of Shareware RECIPE CLIPPER 1.1
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cheesecake Ice Cream
 Categories: Desserts
      Yield: 1 servings
 
      1 x  Softened, but still cool          1/4 c  Superfine sugar
      1 c  Sour cream; cold                    1 c  Whipping cream; cold
      1 pn Coarse salt; kosher type            3 T  Lemon juice; fresh
    1/4 t  Vanilla extract                
 
  1.  Chill a medium mixing bowl and the beaters of an electric mixer. In the
  bowl, beat the cream cheese at medium speed until soft and smooth.
  Gradually add the sugar, 1/4 cup at a time, beating well after each
  addition.  Beat in the sour cream and then the whipping cream. Add the
  salt, lemon juice and vanilla and beat the mixture just until thick and
  smooth.  Cover and refrigerate overnight, or until very cold. Wash and dry
  the mixer beaters and chill again. 2. Using the chilled beaters and
  gradually increasing the mixer speed from low to medium, beat the cold ice
  cream mixture until loose and creamy, about 3 minutes. Pour into an ice
  cream maker and freeze according to the manufacturer's instructions. Serve
  immediately, or pack the ice cream into a covered container and freezer for
  up to 24 hours. (Note: If you do this, use a decorative mold!). Allow the
  ice cream to soften in the refrigerator for 20 to 30 minutes before
  serving. Makes about 1 quart. Recipe from Food & Wine, December, 1991.
    Courtesy of Shareware RECIPE CLIPPER 1.1
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Fontina, Mushroom and Pancetta Lasagna
 Categories: Pasta, Italian
      Yield: 8 servings
 
      1 x  Filling:                           30 oz Ricotta; 2 15-oz. container
      1 pk Spinach; chopped, frozen, c         1 x  Package directions, drained,
    1/2 c  Parmesan; freshly grated (a         2 ea Eggs
      1 x  Mushrooms:                          1 T  Olive oil
      2 oz Pancetta; *, or bacon, chop         2 t  Rosemary; fresh, minced or
      1 x  Crumbled                           12 oz Mushrooms; button, sliced
      1 x  Assembly:                          12 ea Lasanga noodles; about
      1 x  Tomato, porcini & pancetta s        1 lb Fontina cheese; grated
    3/4 c  Parmesan; freshly grated (a         1 ea Tomato; seeded, chopped
      2 t  Rosemary; fresh, minced or          1 x  Crumbled
 
  * Pancetta is Italian unsmoked bacon cured in salt and is available at most
  Italian markets and some specialty food stores. FOR FILLING:
      Combine first 3 ingredients (30 oz. ricotta, 10 oz. spinach, prepared
  as instructed, and 1/2 cup Parmesan) in large bowl. Season with salt and
  pepper.  Add eggs and mix well.  (Can be prepared 1 day ahead. Cover and
  chill.) always find a deeper dish easier toh (I always find a deeper dish
  easier (I always find a deeper dish easier to with salt and pepper, and
  cook l juices evaporate, stirring, frequently, about 12 minutes. ASSEMBLY:
      Cook noodles in large pot of boiling salted water until just tender but
  still firm to bite, stirring occasionally.  Drain. Rinse under cold water
  to cool; drain.
      Oil 13x9x2-inch baking dish (I always find a deeper dish easier to deal
  with when making lasagna; 3-inches deep is MUCH better). Spread 1 cup
  Tomato, Porcini and Pancetta Sauce over bottom of dish. Arrange 3 to 4
  noodles over, trimming to fit as necessary.  Spread half of ricotta filling
  over.  Spoon 1 cup sauce over.  Sprinkle with 1 cup Fontina and 1/4 cup
  Parmesan cheese.  Top with 3 to 4 noodles, trimming to fit. Spread
  remaining ricotta filling over noodles. Spoon 1 cup sauce over. Sprinkle
  with 1 cup Fontina and 1/4 cup Parmesan. Reserve 1/2 cup sauteed mushrooms
  for garnish.  Spread remaining mushrooms over cheese. Arrange remaining
  noodles over. Spread remaining sauce over noodles. Sprinkle remaining
  Fontina and 1/4 cup Parmesan over. Cover with foil. (Can be prepared 1 day
  ahead. Refrigerate lasagna and reserved 1/2 cup mushrooms separately. Let
  lasagna stand 2 hours at room temperature before continuing.)
      Preheat oven to 350F.  Bake covered lasagna 30 minutes. Uncover and
  continue baking until bubbling and cheese melts, about 20 minutes.
   Arrange reserved 1 cup mushrooms, tomato and 2 teaspoons rosemary over.
  Let stand 10 minutes.  Cut into squares.
    Courtesy of Shareware RECIPE CLIPPER 1.1
    <<<RECIPE CUT>>>
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Tomato, Porcini and Pancetta Sauce
 Categories: Italian, Sauces
      Yield: 1 servings
 
      1 pk Porcini mushrooms*; dried,          1 c  Hot water
      1 T  Olive oil                           2 oz Pancetta*; or bacon, choppe
      1 ea Med Onion; chopped                  2 t  Rosemary; fresh or 1 teaspo
    1/8 t  Dried red pepper; crushed           1 cn Tomatos; crushed, with adde
 
  * Pancetta, which is Italian unsmoked bacon cured in salt, and porcini
  mushrooms are available at Italian markets and some specialty food stores.
      Rinse mushrooms briefly under cold water.  Place in small bowl. Pour 1
  cup hot water over and let soak 30 minutes to soften.  Remove mushrooms
  from water, reserve soaking water.  Cut hard stems from mushrooms.
      Heat oil in heavy medium saucepan over medium heat.  Add pancetta and
  saute 2 minutes.  Add onion and rosemary and cook until onion is
  translucent, stirring occasionally, about 8 minutes.  Add dried red pepper
  and saute 20 seconds.  Add tomatoes and mushrooms.  Carefully pour in
  reserved mushroom soaking liquid, leaving sediment in bowl. Simmer until
  sauce is thick, stirring occasionally, about 35 minutes. Season with salt
  and pepper.  (Can be prepared 1 day ahead.  Cover and chill.) Makes about 4
  cups. Use with Fontina, Mushroom and Pancetta Lasagna. Cover recipe from
  Bon Appetit, January, 1992.
    Courtesy of Shareware RECIPE CLIPPER 1.1
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Lentil Vegetable Soup
 Categories: Soups, Vegetables
      Yield: 8 servings
 
      3 T  Olive oil                           1 ea Onion; chopped
      1 ea Green bell pepper; chopped          3 ea Cl Garlic; minced
      8 c  Water                               3 cn Tomato sauce; (8 oz. cans)
  1 1/2 c  Lentils                             1 c  Brown rice
      1 c  Dry white wine                      3 ea Carrots; sliced
      3 ea Celery; sliced                      2 ea Potatoes; red, diced
      2 ea Zucchini; sliced                    1 t  Thyme;dried, crumbled
      1 t  Basil; dried, crumbled         
 
      Heat oil in heavy large saucepan over medium-high heat.  Add onions,
  green bepper and garlic and saute until tender, about 5 minutes. Add
  remaining ingredients.  Cover and simmer until ltentils and rice are tender
  and soup is thick, about 1 hour, 15 minutes. Season with salt and pepper.
  Recipe from "Too Busy To Cook", Bon Appetit, January, 1992.
    Courtesy of Shareware RECIPE CLIPPER 1.1
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Hearty Beef Vegetable Soup with Noodles
 Categories: Soups, Vegetables
      Yield: 6 servings
 
      1 lb Medium ground beef                  1 c  14 oz, italian tomato sauce
      8 c  Water                               2 ea Onions, chopped
      1 lb Frozen corn, peas, carrots          6 oz Egg noodles
  1 1/2 t  Extra virgin olive oil              1 t  Oregano
      1 t  Mexican chili powder                1 t  Freshly ground pepper
      2 t  Red cayenne pepper                  2 t  Salt
 
  Put 8 cups of water, 1 14 oz can of Italian tomato sauce, 2 medium sized
  onions (chopped), 1 pound of mixed frozen vegetables into a pot. Add the
  seasoning and olive oil, heat on high for 30 minutes. Brown the beef in a
  frying pan, transfer the beef to the soup mixture using a slotted spoon to
  leave the fat in the frying pan. Turn the heat to medium, heat for 10
  minutes. Add the egg noodles, turn the heat to low and heat another 20
  minutes. Taste and adjust seasoning. Serve with grated Parmesan cheese.
    Courtesy of Shareware RECIPE CLIPPER 1.1
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Intemperance
 Categories: Chocolate, Desserts, Cakes
      Yield: 10 servings
 
      1 x  -----filling-----               1 1/2 lb Semisweet chocolate
    1/2 c  Strong coffee                       2 T  Sugar
      3 ea Eggs, seperated                   1/2 c  Tia maria
    1/2 c  Heavy cream                         1 x  -----cake-----
      1 pk (23-ounce) brownie mix              2 T  Water
      3 ea Eggs                                1 x  -----glaze-----
    1/2 lb Semisweet chocolate               1/3 c  Water
 
  FOR THE FILLING:  Melt chocolate with coffee on top of a double boiler.
  When chocolate is completely melted, remove pan from heat. Beat egg yolks
  until pale yellow and stir into chocolate.  Gradually stir in Tia Maria.
  Cool mixture. In a seperate bowl, beat egg whites, gradually adding sugar
  until whites are stiff. Whip cream. Gently fold whipped cream into cooled
  chocolate mixture and then fold in egg whites. FOR THE CAKE: Preheat oven
  to 350.  Beat ingredients together at medium speed of electric mixer until
  batter is smooth.  Grease an 11-by-15 inch jellyroll pan. Line it with
  waxed paper.  Grease and lightly flower paper, shaking off any excess
  flower.  Spread batter evenly in jellyroll pan. Bake for 10 to 12 minutes
  or until cake tests done. Turn cake onto a rack and peel off paper. Lightly
  oil a 2-quart charlotte mold and line with cooled cake. Cut rounds of cake
  to fit both top and bottom of mold, and a strip for sides. Place smaller
  round in bottom of mold.  (you will probably have to piece one section of
  side to cover completely,  but don't worry; any patchwork will be hidden by
  chocolate glaze.) Fit larger round of cake on top of mold. Chill for 3 or 4
  hours or until firm. Unmold and cover with glaze. FOR THE GLAZE: Melt
  chocolate in water and stir until smooth. Spread over top of mousse-cake
  and drizzle down sides.  Chill again.  Serve in slender slices -- its
  indecently opulent. Hints: Melt chocolate in microwave. Its much faster.
  Instructions are on the chocolate package. A souffle dish makes a good
  replacement for the Charlotte mold. Source: Bill Calvin, FidoNet Cooking
  Echo
    Courtesy of Shareware RECIPE CLIPPER 1.1
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Decadence
 Categories: Chocolate, Desserts
      Yield: 10 servings
 
     16 oz Semisweet or bittersweet cho        5 oz Sweet butter
      5 ea Large eggs, separated               1 T  Flour
    1/4 t  Cream of tartar                     3 T  Sugar (to 4 tbsp)
      4 c  Heavy cream                         1 x  One or a pair of the followi
      1 x  Raspberry sauce                     1 x  Sauce bijou (cranberry/raspb
      1 x  Orange sauce                   
 
      DIRECTIONS: Preheat oven to 425-F. Line 8x2" round cake pan with
    parchment or waxed paper.
      Melt the chocolate and butter in a small bowl placed in a barely
    simmering water bath over low heat, stirring occasionally until smooth.
  Or, microwave on medium (50%) for about 3 minutes and 30 seconds. Stir
  until completely melted and smooth. Whisk in egg yolks
    and flour. Set aside.
      Beat egg whites with cream of tartar in a clean, dry mixing bowl at
  medium speed until soft peaks form. Gradually sprinkle in 1 Tbsp sugar,
  beating at high speed, until stiff but not dry. Fold about 1/4 of egg
  whites into the chocolate mixture to lighten it. Quickly fold in remaining
  whites. Turn mixture into prepared pan. Bake for exactly 15 minutes.
      Remove from oven and cool in pan. Cake will rise somewhat, especially
  around edges, but will still seem undercooked. As it cools, it will sink in
  the center. This is correct! Let the dessert cool completely in the pan on
  a rack. Cover and chill for several hours in the refrigerator.
      Run a knife or small spatula around the edge to release it from pan.
  Warm the bottom of the pan on a stove burner on low heat for just a few
  seconds; invert it onto a plate to unmold. Peel the parchment liner from
  bottom and invert again onto serving plate or corrugated cake circle (if
  you plan to frost it with whipped cream). The cake circle will be 1/2"
  bigger than the dessert all around. The dessert will be right side up and
  higher around the edges than in the middle. It may be made to this point up
  to 4 days in advance. Wrap well and refrigerate until needed, or freeze for
  up to 3 months.
      To Serve Simply: Remove from refrigerator at least one hour in advance.
  Cut in wedges and pass lightly sweetened whipped cream and sauces
  separately.
      To Serve More Formally: Whip cream with remaining 3 Tbsp sugar and
      mask cake thickly with about 3/4 of it. (Instructions in back of book
  say to use a turntable. Cover cake with whipped cream, smooth top, then
  hold spatula at an angle to sides and rotate turntable to smooth.) Scrape
  the remaining whipped cream into pastry bag and pipe large rosettes or
  swirls around the top edge of the cake.
      Source: Cocolat, Extraordinary Chocolate Desserts, by Alice Medrich
  (owner of the Cocolat chocolate dessert store chain, California). ISBN #
  0-446-51419-5
      From: Sallie Krebs (nee Austin), FidoNet Cooking Echo
    Courtesy of Shareware RECIPE CLIPPER 1.1
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chickpeas With Pasta And Zucchini
 Categories: Main dish
      Yield: 4 servings
 
    1/2 lb Italian Sausage                     1 tb Olive Oil
      1 ea Onion, large, chopped               1 t  Basil, dried
    1/4 t  Fennel Seeds                        1 ea Bay Leaf
      1 cn Chickpeas, drained 19 oz            1 c  Small Shell Pasta
      3 ea Zucchini, chunks                    1 ea Parsley, fresh, chopped
      1 x  Salt                                1 x  Black Pepper, freshly ground
 
  Place sausages in saucepan and cover with water. Bring to a boil and cook
  for 10 minutes. Drain and cut into 1/2 inch slices. In a large saucepan,
  heat oil on high heat and cook sausage slices until browned on all sides.
  Add onion and garlic; cook until lightly browned, about 2 minutes. Add
  tomatoes, including juice, basil, fennel seeds and bay leaf. Bring to boil,
  cover and simmer for 15 minutes. Add chickpeas, pasta shells and zucchini.
  Cover and simmer for 10 - 15 minutes more or until pasta is tender.
  Sprinkle with parsley and season with salt and pepper to taste. For a
  meatless dish, leave out the sausage. From The Gazette, 92/01/08. Posted by
  James Lor.
      Courtesy of Shareware RECIPE CLIPPER 1.1
      Courtesy of Shareware RECIPE CLIPPER 1.1
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Eggnog Rice Pudding
 Categories: Desserts
      Yield: 6 servings
 
      2 tb Cornstarch                          1 qt Eggnog
      2 c  Cooked Rice                         1 ds Nutmeg
 
  In a medium saucepan, stir together corn starch and 1/4 cup of eggnog. Stir
  until smooth. Add remaining eggnog and rice. Cook on medium heat, stirring
  constantly, until thickened and beginning to boil over, (about 10 minutes).
  Pour into serving dishes. Garnish with nutmeg. From The Gazette, 92/01/08.
  Posted by James Lor.
      Courtesy of Shareware RECIPE CLIPPER 1.1
      Courtesy of Shareware RECIPE CLIPPER 1.1
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Spicy Pork and Black Bean Chili
 Categories: Main dish
      Yield: 8 servings
 
      1 lb Black Beans                         2 tb Olive Oil
  1 1/2 lb Boneless lean pork, cubed           2 ea Onions, large, chopped
      5 ea Garlic Cloves, minced               4 t  Chili Powder, (or more)
      1 tb Paprika                             2 t  Oregano, dried
      2 t  Cumin, ground                     1/2 t  Chili Pepper Flakes
      1 cn Tomatoes, chopped 28 oz             2 c  Chicken Stock
      2 tb Red Wine Vinegar                    3 ea Green Peppers, diced
    1/3 c  Parsley or Coriander, chop          1 x  Salt
      1 x  Black Pepper, freshly ground   
 
  In a large pot, cover beans with water and bring to boil; cook for 2
  minutes. Cover and remove from heat. Let stand 1 hour. Drain liquid and
  cover with 8 cups of cold water. Bring to a boil, reduce heat and let
  simmer for about 1 1/2 hours or until beans are tender. Drain and reserve.
  Meanwhile, heat oil in a large saucepan on high heat and brown meat cubes
  on all sides. Remove from pan and set aside. Add onions and garlic to pan;
  cook on medium heat until tender about 5 minutes. Add chili powder,
  paprika, oregano, cumin and chili pepper flakes; cook, stirring for 1
  minute. Return meat to pan along with tomatoes, including juice, stock and
  vinegar. Bring to boil, let simmer, partly covered, for 1 1/2 hours or
  until meat is tender. Add beans and peppers; season with salt and pepper.
  Cover and cook 15 minutes more or until peppers are tender. Add chopped
  parsley or chopped coriander. From The Gazette, 92/01/08. Posted by James
  Lor.
      Courtesy of Shareware RECIPE CLIPPER 1.1
      Courtesy of Shareware RECIPE CLIPPER 1.1
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Arroz con Pollo
 Categories: Mexican
      Yield: 6 servings
 
    1/2 c  Olive oil                         1/4 c  Tomato sauce
      1 ea Frying chicken cut up             1/8 t  Saffron (powdered)
      1 ea Small onion chopped             2 1/2 c  Chicken broth
      1 ea Clove Garlic, Minced                1 c  Uncooked rice
      1 x  Salt and pepper to taste       
 
  Heat oil,  brown chicken on both sides.  Add onion and garlic, fry a few
  minutes, then add tomato sauce, saffron dissolved in chicken broth, salt
  and pepper.   Cover and cook for 20 minutes.  Add rice, stir well, cover
  again  and simmer for 30 minutes longer,  or until all liquid has been
  absorbed and chicken is tender.
      Courtesy of Shareware RECIPE CLIPPER 1.1
      Courtesy of Shareware RECIPE CLIPPER 1.1
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chicken 'n' Vegetable Stir Fry
 Categories: Main dish, Stir fry, Meats
      Yield: 4 servings
 
      3 tb Oil                                 1 lb Boneless Chicken Breasts *
    1/2 c  Broccoli Florets                    2 oz Snow Peas (About 1/2 C)
      1 ea Carrot  Med, Thinly Sliced        1/2 ea Med Red or Green Pepper **
      1 ea Env Golden Onion Soup Mix           1 t  Cornstarch
    1/2 t  Ginger, Ground                  1 1/2 c  Water
      2 t  Imported Soy Sauce                  1 t  White or Rice Vinegar
      1 x  Hot Cooked Rice                
 
  *     Chicken breasts should be cut into thin strips. **    Sweet pepper
  should be cut into thin strips. In large skillet, heat oil and cook chicken
  with vegetables over medium- high heat, stirring constantly. 10 minutes or
  until chicken is golden and vegetables are crisp-tender. Thoroughly blend
  golden onion recipe soup mix, cornstarch, ginger, water, soy sauce and
  vinegar; stir into chicken mixture. Bring to a boil, then simmer uncovered
  t minutes or until sauce is thickened. Serve over hot rice and garnish, if
  desired, with sliced green onion and toasted sesame seeds. MICROWAVE
  DIRECTIONS: Omit oil and degrease ginger to 1/4 t.  In 2-quart casserole,
  heat chicken, uncovered, at HIGH (Full Power) 4 minutes or until almost
  done; remove chicken and drain.  Add vegetables to casserole and heat
  uncovered 5 minutes at HIGH (Full Power). Thoroughly blend golden onion
  soup mix, cornstarch, ginger, water, soy sauce and vinegar; stir into
  vegetables. Heat uncovered 5 minutes on HIGH (Full Power) or until sauce is
  thickened, stirring once. Return chicken to casserole and heat 1 minute or
  until heated through. Let stand covered 5 minutes. Serve and garnish as
  above.
      Courtesy of Shareware RECIPE CLIPPER 1.1
      Courtesy of Shareware RECIPE CLIPPER 1.1
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Smoked Turkey Calzones
 Categories: Lunch, Appetizers, Low-cal
      Yield: 4 servings
 
      2 c  Frozen chopped spinach            1/2 c  Part-skim ricotta cheese
      1 T  Parmesan cheese, grated           1/4 t  Garlic powder
      4 oz Refrigerated Pizza dough            6 oz Smoked turkey, thin slice
      1 ea Tomato, med.,8 slices          
 
  Preheat oven to 375 degrees F.  Spray baking sheet with non-stick spray.
  Thaw spinach, squeeze dry. Combine spinach, ricotta, parmesan cheese and
  garlic. Divide dough into 4 pieces, roll each to 6" circle. (I probably
  would make up my own dough if I had time but the pre-prepared isn't bad.)
  Spread spinach mix to within 1/4" of edges of each circle.  Place 1 1/2 oz
  turkey and 2 tomato slices one on half of circle.  Fold over and seal by
  pressing edges with fork. Place on prepared baking sheet, bake 12-15
  minutes, until browned. Can be frozen and re-heated for lunches. Per each:
  201 calories, 18 g protein, 6 g fat, 20 g carbohydrate, 692 mg sodium, 29
  mg cholesterol From Weight Watchers Magazine, June 1991 Posted by: Sheila
  Exner - January 1992
      Courtesy of Shareware RECIPE CLIPPER 1.1
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pasta Salad, Minestrone Soup, Ice Tea,
 Categories: Salads, Pasta, Beverages, Soups
      Yield: 1 servings
 
      1 c  Cooked pasta                        1 c  Broccoli
    1/4 c  Carrots                           1/4 c  Celery
    1/4 c  Oil-free dressing                   1 c  Minestrone soup
 
  Cook broccoli, carrots and celery, mix with pasta and dressing. Serve with
  minestrone soup for lunch. From Cut Out Cholesterol Diet Posted by: Sheila
  Exner - January 1992
      Courtesy of Shareware RECIPE CLIPPER 1.1
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Bacon and Egg Casserole
 Categories: Cheese/eggs, Lunch, Breakfast
      Yield: 10 servings
 
    1/4 c  Margarine, melted                   2 c  Unseasoned croutons
      2 c  Onion/garlic croutons               2 c  Cheddar cheese, grated
      2 c  Milk                                6 ea Eggs
      1 T  Prepared mustard                   10 ea Slices bacon
 
  Cook bacon cripsly and crumble Coat a 9x12x2 cassrole dish with vegetable
  spray.  Place croutons in casserole and pour margarine over them. Sprinkle
  grated cheese over all. Mix milk, eggs and mustard and pour over cheese.
  Sprinkle bacon crumbs over all. Bake at 325 degrees F for 45 minutes. Allow
  casserole to stand for 15 minutes. From the package of Bryan Bacon Posted
  by:  Grandma Sheila (Exner) July 1991
      Courtesy of Shareware RECIPE CLIPPER 1.1
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: SEARED SCALLOPS WITH CUCUMBER-PEPPER RELISH
 Categories: Seafood, Thai, Appetizers
      Yield: 4 servings
 
      1 lb Scallops                            1 x  Salt
      1 x  Pepper, white                       2 T  Olive oil

-----------------------------------RELISH-----------------------------------
      1 ea Lemon grass stalk                 1/2 c  Rice vinegar
    1/4 c  Sugar                             1/2 t  Red pepper flakes
      2 ea Cucumber, med                       1 ea Banana pepper; devein/minced
      1 ea Serrano, red; deveined/mince        2 t  Cilantro; minced
      2 t  Basil, fresh; minced                2 t  Mint, fresh; minced
    1/3 c  Lime juice                          1 x  Salt
      1 x  Pepper, white                  
 
  Slice lemon grass stalk thinly crosswise.  Peel and halve cucumbers
  lengthwise, then seed and slice thin crosswise.
  Relish:  Bring lemon grass, vinegar, sugar, red pepper flakes and 1/2 cup
  water to boil in a saucepan; simmer until reduced to 1/2 cup.  Strain
  mixture into a bowl and cool slightly; discard solids.  Stir in all other
  sauce ingredients.
  Sprinkle scallops with 1/2 teaspoon salt and 1/4 teaspoon white pepper.
  Heat one tablespoon oil in a wok or non-stick skillet.  Working in batches
  to avoid overcrowding, and adding remaining oil as needed, saute scallops,
  turning once, until seared.
  Spoon a portion of relish onto each plate.  Arrange a portion of scallops
  over the relish and serve immediately.
                                       --- COOK's Magazine
      Courtesy of Shareware RECIPE CLIPPER 1.2
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: GRILLED YELLOWFIN WITH MANGO-PAPAYA RELISH
 Categories: Fish
      Yield: 4 servings
 
      4 ea Yellowfin tuna steaks               1 T  Oil
      1 t  Coriander, ground                   1 x  Salt
      1 x  Pepper, white                 

-----------------------------------RELISH-----------------------------------
      1 ea Mango, large                        1 ea Papaya, large
      2 T  Lemon juice                         3 t  Cilantro, fresh; minced
      1 x  Salt                                1 x  Pepper, white
 
  Peel and pit mango and cut into a small dice.  Peel and seed the papaya and
  cut into small dice.
  Relish:  Puree half the mango and the papaya in a food processor. Transfer
  puree to a medium bowl.  Add remaining mango and papaya, lemon juice, and
  cilantro; toss to combine.  Season with salt and pepper; set aside.
  Heat the grill.  Rub tuna steaks with oil, then sprinkle with coriander,
  salt, and pepper.  Grill tuna steaks, turning once, until opaque
  throughout.
  Serve each steak with the relish on the side.
                                     --- COOK's magazine
      Courtesy of Shareware RECIPE CLIPPER 1.2
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Minnesota Minestrone
 Categories: Main dish, Soups, Cheese/eggs, Vegetables
      Yield: 10 servings
 
      2 lb Lean Ground Beef                    1 c  Onion; Chopped, 1 Lg
      1 ea Clove Garlic, Minced               28 oz Tomatoes; 1 Cn
     15 oz Kidney Beans; 1 Cn                 12 oz Whole Kernel Corn; 1 Cn
      1 c  Celery; Sliced, 2 Stalks            2 c  Cabbage; Shredded,Abt 1/2 Hd
      2 c  Zucchini; Sliced, 2 Sm              1 c  Elbow Macaroni; Uncooked, OR
      1 c  Spaghetti; Broken, Uncooked         2 c  Water
    1/2 c  Red Wine Or Water                   2 t  Beef Bouillon; Instant
  1 1/2 t  Salt                            1 1/2 t  Italian Seasoning

----------------------------------GARNISH----------------------------------
      1 x  Parmesan Cheese; Grated        
 
  Cook and stir the meat onion, and garlic in a Dutch oven until the meat is
  brown.  Drain off the excess fat.  Stir in the undrained tomatoes,
  undrained kidney beans, the undrained corn, and remaining ingredients
  except the cheese, breaking up the tomatoes as you do.  Heat to boiling
  then reduce the heat and simmer, covered, until the macaroni and vegetables
  are tender, about 30 minutes, stirring occasionally.  Serve hot with the
  Parmesan cheese.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Spooned-Up Meat Loaf
 Categories: Main dish, Cheese/eggs, Meats
      Yield: 6 servings
 
      2 lb Lean Ground Beef                1 1/2 oz Onion Soup Mix; 1 pk
    1/2 c  Oats; Quick Cooking               1/2 c  Water
    1/2 c  Dairy Sour Cream                    2 ea Eggs; Lg, Beaten
    1/4 c  Parmesan Cheese; Grated        
 
  Cook and stir the meat in a large skillet until the meat is brown.  Drain
  off the excess fat.  Stir in the soup mix, oats and water.  Cover and
  simmer for about 5 minutes, stirring occasionally.  Stir in the sour cream
  and eggs.  Spread the mixture evenly in the skillet then sprinkle the
  cheese over the top.  Cover and simmer until set, about 5 minutes.  Serve
  with catsup, if desired.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Meat Loaf Tropicale
 Categories: Fruits, Main dish, Meats, Vegetables
      Yield: 6 servings
 
  1 1/2 lb Lean Ground Beef                    1 ea Egg; Lg
      1 c  Bananas; Ripe, Mashed, 2 Lg       1/2 c  Oats; Quick Cooking
    1/2 c  Green Bell Pepper; Chopped          1 t  Salt
      1 t  Mustard; Prepared                 1/4 t  Nutmeg
    1/8 t  Allspice                            2 ea Slices Bacon
      2 tb Onion; Chopped                      3 tb Orange Marmalade
 
  Heat the oven to 350 degrees F.  Mix all of the ingredients, except the
  bacon and marmalade, together.  Spread the mixture in an ungreased loaf
  pan, 9 X 5 X 3-inches.  Crisscross the bacon slices on the top of the meat
  mixture and spread the marmalade over the whole thing.  Bake, uncovered for
  1 to 1 1/4 hours.  Drain off the excess fat and let stand for 5 to 10
  minutes before slicing.  NOTE:  The bananas add a unique, almost mysterious
  flavor and a special moistness to this elegant meat loaf.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Acadian Peppered Shrimp
 Categories: Cajun, Main dish, Fish
      Yield: 4 servings
 
      1 lb Butter                            1/2 c  Lemon juice
      2 t  Fresh basil, chopped                2 t  Cayenne pepper
      2 t  Fresh oregano, chopped              5 ea Garlic cloves, minced
      1 ea Bay leaf, crumbled                1/2 c  Black pepper, finely ground
      1 x  Salt                                4 lb Large raw shrimp in shells
 
  The shrimp should be of a size to number 30-35 per pound. Melt the Butter
  in a large deep-sided frying pan or iron skillet over low heat.
   When melted, raise the heat, and add the remaining ingredients except the
  shrimp.  Cook, stirring often, until browned to a rich mahogany color,
  about 10 minutes.  Add the shrimp, stir- ring and turning to coat well with
  the seasoned Butter.  Cook until the shrimp have turned a rich deep pink,
  about 10 minutes.Serve the shrimp in their shells, peeling them at the
  table. From Nathalie Dupree's "New Southern Cooking"
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Apple Blueberry Pie
 Categories: Pies, Desserts
      Yield: 6 servings
 
    3/4 c  Sugar                               3 T  Cornstarch
    1/2 t  Salt                                5 c  Apples, peeled and sliced
      1 c  Blueberries,fresh if possibl        1 T  Lemon juice
      1 ea Pie shell, unbaked double           2 T  Margarine
 
  In a large bowl,stir together sugar,cornstarch and salt.Add
  apples,blueberries and lemon juice;toss to coat the fruit.Turn into pastry
  lined 9" pie plate.Dot with margarine.Add top crust; seal and flute
  edge.Bake in a 425 degree oven until crust is browned and filling is
  bubbly.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Apple Chutney
 Categories: Spreads, Fruits
      Yield: 10 servings
 
      1 qt Cider vinegar                       3 c  Sugar
    1/2 lb Raisins, seedless                   6 lb Apples, very tart *
    1/4 lb Garlic peeled and chopped         1/2 lb Ginger, chopped
      6 ea Red or green chili peppers**        2 T  Pickling salt
      1 x  Sugar to taste                      1 x  Cayenne pepper; to taste
      6 lb Pears, hard green  ***         
 
  *      Apples are to be peeled, quartered and cored. **     Chili peppers
  are to be seeded and chopped. ***    Pears should be peeled, cored and cut
  into strips.
  ~--------------------------------------------------------------------- ~---
  In large preserving kettle mix the vinegar, sugar, raisins, apples, garlic
  cloves, gingerroot, peppers, and salt.  Bring to a boil and simmer until
  the apples are mushy and transparent.  If neccessary, add a little more
  vinegar.  Taste and add sugar and cayenne as desired. Then add the pears
  and simmer until the pears are tranparent but not overcooked. Spoon into
  hot jars and seal. Makes 8 - 10 Pints.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Apple Meringue Pie
 Categories: Pies, Desserts
      Yield: 6 servings
 
      1 ea Pie shell, 9" unbaked               2 c  Apple, grated
    1/2 c  Sugar                               3 T  Butter
      1 T  Lemon juice                         3 ea Eggs, separated
    1/2 t  Cinnamon                          1/2 t  Nutmeg
    1/4 c  Sugar, confectioners                1 t  Vanilla
 
  Spread apples evenly in bottom of pie shell.In separate bowl, cream sugar
  and butter.Blend in lemon juice and 3 beaten egg yolks.Pour over
  apple.Sprinkle with cinnamon and nutmeg.Bake in 350 degree oven for 40 to
  45 minutes. Beat egg whites until peaks are formed.Gradually,add powdered
  sugar and vanilla,beating until meringue is stiff.Spread over top of
  pie.Return to oven.Reduce heat to 325 degrees.Bake 5 to 10 minutes
  longer,until meringue is lightly browned.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Apple Pie #1
 Categories: Pies, Desserts
      Yield: 6 servings
 
      2 ea Unbaked pie crusts                  4 c  Water
  1 1/2 c  Sugar                               4 t  Cream of tartar
     40 ea Ritz crackers                       2 T  Butter
      1 t  Cinnamon                          1/4 t  Nutmeg
      1 ea Juice & grated rind of lemon   
 
  Make your favorite pie crust (top and bottom).Boil water,sugar and cream of
  tartar.Add whole crackers,1 at a time.Boil 2 minutes.Add remaining
  ingredients.Cool.Pour into prepared pie shell.Cover with top crust.Slit top
  for steam vents.Bake @ 425 degrees for 10 minutes.Reduce heat to 350
  degrees.Continue to bake 20 to 25 minutes or until golden brown.Remove from
  oven. Cool.Makes 1 pie.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Apple Pie #2
 Categories: Pies, Desserts
      Yield: 8 servings
 
      1 ea Large egg yolk,slightly beat      1/4 t  Salt
    1/2 t  Ground cinnamon                   1/4 t  Ground nutmeg
      1 ea Graham cracker pie crust        5 1/2 c  Sliced,peeled cooking apples
    3/4 c  All-purpose flour                 1/4 c  Sugar
      1 T  Lemon juice                       1/4 c  Packed light brown sugar
    1/2 c  Sugar                             1/3 c  Butter, room temperature
    1/4 c  Packed light brown sugar            3 T  All-purpose flour
 
  Preheat oven to 374 degrees.Brush bottom and sides of crust,evenly, with
  egg yolk;bake on baking sheet until light brown,about 5 minutes. Remove
  crust from oven.Combine sliced apples,lemon juice,1/2 cup sugar, 1/4 cup
  brown sugar,3 tbsp. flour,salt,cinnamon and nutmeg.Mix well and spoon into
  crust.Mix remaining flour,sugar,brown sugar and butter with fork or pastry
  blender until crumbly.Sprinkle topping mixture,evenly, over apples.Bake on
  baking sheet,about 50 minutes.Cool on wire rack. Serve at room temperature.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Apple Pie #3
 Categories: Pies, Desserts
      Yield: 6 servings
 
  1 1/2 c  Water                           1 1/2 c  Sugar
     16 ea Soda crackers                     1/2 ea Stick margarine
  1 1/2 t  Cream tarter                      1/2 t  Cinnamon
    1/2 t  Nutmeg                         
 
  Bake @ 350 degrees in unbaked crust.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Apricot Cheese Pie
 Categories: Pies, Desserts
      Yield: 8 servings
 
  1 1/4 c  Quick oats                        1/4 c  Melted butter or margarine
    1/4 t  Cinnamon                          1/8 t  Ground nutmeg
      1 c  Cottage cheese                      1 pk Reduced calorie cream cheese
      3 ea Eggs                              1/2 c  Sliced dates
    1/2 c  Pineapple juice                     1 t  Vanilla extract
      1 t  Grated orange rind                3/4 t  Cornstarch
      1 c  16 oz apricot halves,drained   
 
  Combine oats,butter,cinnamon and 1/4 tsp. nutmeg in a small bowl.Press
  mixture onto bottom and up sides of a 9" pie plate. Bake @ 425 degrees for
  7 to 10 minutes,until lightly browned. Meanwhile,combine cottage cheese and
  cream cheese,eggs,dates, 1/3 cup pineapple juice,vanilla extract,orange
  zest and remaining nutmeg in a food processor or blender.Blend until well
  mixed. Pour into cooled crust and bake @ 350 degrees for 30 to 35 minutes
  until filling is set.Chill at least one hour. Combine remaining pineapple
  juice and cornstarch in a small saucepan.Heat to boiling.Boil 1
  minute,stirring constantly,until thickened and clear.Arrange drained
  apricot halves on top of cheese filling and spoon pineapple
  glaze,evenly,over apricots. Refrigerate until glaze is set.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: ARCADIAN EIGHT BEAN CHILI
 Categories: Chili
      Yield: 25 servings
 
    1/4 lb Each, beans: kidney, white,         1 x  Red, pinto, navy, cranberry
    1/4 c  Paprika                           1/4 c  Pepper, cayenne,or to taste
      1 lb Bacon                             1/2 c  Peppers, grnd dried poblano
      5 ea Onions, lg, peeled chopped        108 oz Tomatoes, italian plum, with
    2/3 c  Garlic, minced                     12 oz Beer
    1/4 c  Coriander seed,toasted grnd         5 lb Beef, lean ground
    1/4 c  Cinnamon, ground               
 
  In a large pot, soak the beans together overnight in water to cover. Drain
  and add fresh water to cover.  Cook at a simmer for  1 1/2 hours or until
  beans are just tender. While the beans are simmering, heat a large skillet.
  Mince the bacon and cook it until it begins to crisp. Add the onions and
  garlic and cook over medium heat for 5 minutes. Add all the spices and the
  ground Poblanos and cook another 5 minutes.  Add the Tomatoes with their
  juice and the Beer.  Simmer for half an hour. In another pan, cook the beef
  until the pink color disappears.  Drain and add it to tomatoe mixture. When
  the beans are fully cooked, drain them, reserving the liquid, and add the
  beans to the meat/tomato mixture.  Salt to taste and let the mixture simmer
  for about 1 hour.  If it is too dry, add some of the bean liquid. Bill
  Pfeiffer, 1982 World Champion Chili
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Aunt May's Pickled Green Tomatoes
 Categories: Vegetables
      Yield: 8 servings
 
     15 lb Tomatoes, 2 gal. green              1 c  Pickling salt
    1/2 T  Powdered alum                       2 qt Boiling water
      2 c  Cider vinegar                       5 c  Sugar
      2 ea Stick cinnamon                      1 x  Handful cloves
 
  *   Green tomatoes should be fresh picked and sliced.
  ~--------------------------------------------------------------------- ~---
  Arrange the tomatoes in layers in a large bowl or pickle crock, sprinkling
  the salt between the layers.  Let stand overnight.  The next day, drain,
  sprinkle with the alum, and pour the boiling water over them. Let stand for
  20 minutes.  Drain, rinse, and drain again. In an enamel or stainless stell
  preserving kettle combine cider vinegar, sugar and the spices, tied in a
  cheesecloth bag.  (The spice bag should be kept in the syrup right up to
  the very end.)  Bring to a boil, stirring until sugar is dissolved and boil
  rapidly for 3 minutes. Pour the syrup over the tomatoes and let stand
  overnight. Next day, drain off syrup and bring to a boil. Pour over
  tomatoes and let stand again overnight. On the fourth day, put syrup and
  tomatoes into the kettle, bring to a boil and simmer until the tomatoes are
  transparent.  Pack the tomatoes into hot jars. Boil the syrup until it
  becomes quite thick or spins a long thread. Remove the spice bag and pour
  the syrup over the fruit, filling the jars and seal. Makes 8 Quarts.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Baby Shrimp And Tarragon Mustard
 Categories: Appetizers, Dips, Seafood
      Yield: 4 servings
 
      2 t  Dijon mustard                       1 t  Lemon juice
  1 1/2 t  White wine vinegar                  2 t  Fresh tarragon; chopped, or
      2 t  Dried tarragon; crushed             1 c  Mayonnaise
    3/4 c  Baby shrimp                       1/2 c  Sour cream
 
  Mix the mustard, lemon juice, vinegar, and tarragon.  Blend in the
  mayonnaise.  Add the shrimp, then the sour cram.  Blend well.  Cover and
  chill. Makes about 2 1/2 cups of dip. SUGGESTED DIPPERS: Butterflake
  Biscuit Chips, Cabbage, Chili Peppers, String Beans, Artichoke Leaves.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Bake Cherry Chesse Pie
 Categories: Pies, Desserts
      Yield: 6 servings
 
      1 ea 9" graham cracker crust           1/3 c  Concentrated lemon juice
      1 pk 8 oz softened cream cheese          1 t  Vanilla extract
      1 c  14 oz. sweetened condensed;         1 c  Cherry pie filling
      1 x  Milk ( not evaporated)         
 
   large mixer bowl,beat cheese until fluffy.Beat in Condensed lk until
  smooth.Stir in lemon juice and vanilla.Pour into ust.Chill 3 hours or until
  set.Top with desired amount of e filling before serving.Refrigerate
  leftovers.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: BAKED CATFISH a'la MEUNI`ERE
 Categories: French, Fish
      Yield: 6 servings
 
      4 ea Catfish fillets (5 oz  ea)        1/2 c  Cracker meal
    1/4 c  Parmesan cheese                     1 T  Lemon and herb seasoning
      1 ea Egg                                 1 x  Meuni`ere suace
      1 T  Water                          
 
  1. Thaw frozen fish accoding to package directions. 2. Beat Egg and Water.
  3. Combine cracker meal,Cheese and seasoning; dip fish fillet in beaten
  Egg. then roll in crumb mixture. 4. Pour Meuni`ere Sauce in shallow bakin
  dish; place fillets in dish,    turning once or twice to coat both sides
  well. 5. Bake i preheated 350 F. degree oven 40 minutes. or until fish
  flakes ea sily.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Baked Zucchine Boats
 Categories: Vegetables, Main dish
      Yield: 8 servings
 
      4 x  Zucchini, medium                    1 c  Rice,long grain cooked
      1 x  Onion, yellow, chopped              1 x  Garlic clove, chopped
      1 ea Egg, beaten                         2 T  Olive oil
    1/2 lb Ground beef, lean                 1/2 c  Bread crumbs
      2 c  Spaghetti sauce,canned *            3 T  Dill, fresh, chopped
      2 T  Parsley, fresh, chopped             2 T  Parmesan cheese, grated
 
  * store bought if preferred.   Preparation: 30 minutes Cooking: 45 minutes
  350F Split zucchini lengthwise, scoop out seeds. Saute ground beef, onion,
  garlic, dill, and parsley in olive oil. Remove from heat. Add cooked rice,
  beaten egg, 1/4 c bread crumbs and mix well. Fill zucchini with mixture and
  place in a baking dish. Cover with spaghetti sauce, sprinkle cheese and
  remaining bread crumbs on top. Cover and bake at 350 for approximately 45
  minutes, until zucchini is tender but firm. THE ANDERSONS' FOOD GARDEN
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Banana Cream Pie
 Categories: Pies, Desserts
      Yield: 6 servings
 
      1 ea Banana                              1 ea Baked 9" pie shell,cooked
      2 pk (4 serv)banana or vanilla;      2 1/2 c  Cold milk
      1 x  Instant pudding                     2 c  Thawed kool whip topping
 
  Slice banana into pie shell.Prepare pie filling as directed on package for
  pie,using 2 1/2 cups milk.Fold in 1/2 cup of the Whipped topping and pour
  over banana in shell.Chill at least 3 hours.Top with remaining whipped
  topping;garnish with banana slices and mint,if desired
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Barbeque Sauce 2
 Categories: Cajun, Sauces
      Yield: 5 servings
 
      1 x  -------seasoning mix--------    1 1/2 t  Black pepper
      1 t  Salt                                1 t  Onion powder
      1 t  Garlic powder                     1/2 t  White pepper
    1/2 t  Ground cayenne pepper               1 x  ------main ingredients------
    1/2 lb Bacon, minced                   1 1/2 c  Chopped onions
      2 c  Pork, beef or chicken stock     1 1/2 c  Bottled chili sauce
      1 c  Honey                             3/4 c  Dry roasted pecans, chopped
      5 T  Orange juice (1/2 orange)           1 x  Rind & pulp from 1/2 orange
      2 T  Lemon juice (1/4 lemon)             1 x  Rind & pulp from 1/4 lemon
      2 T  Minced garlic                       1 t  Tabasco
      4 T  Unsalted butter                
 
   Combine the seasoning mix ingredients in a small bowl and set aside.
    In a 2-quart saucepan fry the bacon over high heat until crisp. Stir in
  the onions, cover pan, and continue cooking until onions are dark brown,
  but not burned, about 8 to 10 minutes, stirring occasionally. Stir in the
  seasoning mix and cook about 1 minute.  Add the stock, chili sauce, honey,
  pecans, orange juice, lemon juice, orange and lemon rinds and pulp, garlic,
  and Tobasco, stirring well.  Reduce heat to low; continue cooking about 10
  minutes, stirring frequently. Remove orange and lemon rinds. Continue
  cooking and stirring about 15 minutes more to let the flavors marry. Add
  the butter and stir until melted. Remove from heat. Let cool about 30
  minutes, then pour into a food processor or blender and process until
  pecans and bacon are finely chopped, about 10 to 15 seconds. This sauce may
  be used to barbecue chicken, pork or ribs. Makes about 5 Cups. From Paul
  Prudhomme's "Louisiana Kitchen"
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Basque Shepherd's Pie
 Categories: Breakfast, Vegetables
      Yield: 4 servings
 
      4 ea Slices bacon                        3 ea Med. potatoes
      2 t  Sliced green onions/tops            1 T  Snipped parsley
    3/4 t  Salt                              1/8 t  Dried thyme, crushed
      1 x  Dash pepper                         4 ea Large eggs
 
  In 8-inch skillet coo bacon until crisp; drain, reserving 2 T of drippings.
  Crumble bacon and set aside.  In same skillet combine reserved drippings,
  peeled, thinly sliced potatoes, onion, parsley, salt, thyme and pepper.
  Cover tightly; cook over low heat til potatoes are barely tender, 20 to 25
  minutes, stirring carefully once or twice. In small bowl beat together eggs
  and milk; pour over potato mixture. Cover and continue cooking over very
  low heat til egg is set in center, 8 to 10 minutes. With a wide spatula,
  loosen sides and bottom and slide potatoes out onto serving plate, or serve
  from skillet. Sprinkle crumbled bacon atop. Serve hot.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Beefy Spaghetti Soup
 Categories: Soups, Microwave
      Yield: 4 servings
 
    1/2 lb Ground beef, crumbled               1 c  Frozen cut green been
      1 ea Medium onion                    1 1/2 c  Broken spaghetti (uncooked)
      1 ea Clove garlic, minced                1 t  Parsley flakes
      4 c  Beef stock                        3/4 t  Salt
      1 t  Olive oil                         1/8 t  Pepper
      1 ea Mushrooms, sliced                   1 ea Bay leaf
      1 ea Can tomato sauce                  1/2 t  Oregano
 
  In  large  casserole  combine  ground  beef,  onion,  garlic,  and oil.
  Microwave  at  high until meat is no longer pink,  stirring once during
  cooking.  Drain. Add remaining ingredients.   Cover.  Microwave at high
  till spaghetti is done (around 20 to 25 minutes).  Stir occasionally.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: BLACK BEAN CHILI
 Categories: Vegetarian
      Yield: 6 servings
 
      4 c  Dried black beans                   2 T  Cumin seed
      2 T  Oregano, dried                    1/2 c  Olive oil
      2 ea Onions, large, chopped          4 1/2 t  Hungarian paprika
  1 1/2 c  Green peppers, finely diced         3 T  Garlic, minced
      1 x  Warm flour tortillas           
 
  Place Beans in large pot and cover with cold water.  Bring to a boil.
  Remove from heat and let stand 2 hours. Drain Beans and return to pot. Add
  enough cold water to cover by two inches. Cover and bring to a boil. Reduce
  heat and simmer until Beans are tender but not mushy, about 2 hours. Add
  water as necessary. Drain Beans, reserving 3 cups liquid. Return Beans to
  pot along with 1 cup of the cooking liquid. Meanwhile, preheat the oven to
  325 degrees.  Place Cumin and Oregano in small baking pan. Roast until
  fragrant, shaking occasionally, about 10 minutes. Heat oil in heavy
  skillet.  Add onions, green pepper and garlic. Stir over medium high heat
  for 3 minutes.  Add Cumin and Oregano mixture, Paprika, cayenne, and Salt.
  Cook until onions are soft, about 10 minutes. Mix in Tomatoes and
  jalapenos.  Bring to a boil. Gently stir into the Beans. If necessary, thin
  with reserved liquid. Char and peel the red bell pepper. Dice into 1/4
  pieces.  Place 1 oz goat cheese in ea ch bowl. Top with chili. Garnish with
  sour cream and diced red bell pepper. Pass warm tortillas separately. Bill
  Pfeiffer's 1980 World Champ. Chili
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Blackberry Pie
 Categories: Pies, Desserts
      Yield: 6 servings
 
  1 3/4 c  Unsifted all-purpose flour        1/2 t  Salt
    2/3 c  Vegetable shortening              1/3 c  Cold water
      1 c  Sugar                             1/4 c  All-purpose flour
      1 x  Dash salt                           4 c  Washed fresh blackberries
 
  Sift together flour and salt in a mixing bowl.Cut in shortening with a
  pastry blender until mixture resembles large coarse crumbs. Sprinkle water
  over flour mixture,using a fork to stir it in gently to make it gather into
  a ball (the less water the better - just enough to hold it together).Turn
  out onto a lightly floured board and shape with your hands into two
  balls,one slightly larger than the other.Chill dough for 1 hour,then roll
  out large ball to fit the bottom of a 9 or 10" pie dish.Now,mix sugar and
  all-purpose flour in a separate bowl,then add a dash of salt and stir in
  berries.Pour mixture into the empty pie shell,then roll out remaining ball
  of dough to make top crust.Crimp and trim edges,then slash the top crust in
  several places.Bake in a preheated 375 degree oven for 25 to 30 minutes or
  until golden brown.Makes 1 - 10" pie.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Blueberry Cheese Pie
 Categories: Pies, Desserts
      Yield: 6 servings
 
      1 x  -----------pie s------------        2 c  Graham cracker crumbs
      2 T  Sugar                             1/4 lb Melted butter
      1 x  -------------f--------------        2 T  Sugar
      1 lb Cream cheese (2; 8 oz. pac        1/4 pt Sour cream
      1 c  Blue berry pie filling         
 
  Preheat oven to 350 degrees.Mix ingredients well and line a 9" pie pan.Bake
  for 6 minutes. Blend until smooth the cream cheese,sour cream and
  sugar.Pour into pie shell.Top with blueberries.Sprinkle sugar on top and
  bake @ 350 degrees for 5 minutes.Chill and serve.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: BOSTON CREAM PIE
 Categories: Pies, Desserts
      Yield: 14 servings
 
      1 x  -----------cake l-----------      1/4 c  Butter, softened
      1 c  Sugar                               3 ea Large eggs
    2/3 c  Milk                                1 t  Vanilla
  1 3/4 c  All-purpose flour                   2 t  Baking powder
      1 x  -------vanilla egg c--------      2/3 c  Sugar
    1/3 c  Cornstarch                        1/4 t  Salt
  2 1/2 c  Milk                                4 ea Large egg yolks,lightly beat
      1 x  --------chocolate g---------        3 ea 1 oz. chocolate squares
      1 T  Butter                            1/3 c  Confectioners' sugar
    1/4 c  Milk                           
 
  Prepare cake layers: Heat oven to 350 degrees.Grease and flour two 9" round
  cake pans.In large bowl with electric mixer at medium speed, beat 1/4 cup
  butter,1 cup sugar,eggs,2/3 cup milk,1 tsp. vanilla and baking powder about
  4 minutes until thoroughly blended and smooth. Spoon batter into prepared
  pans;bake 30 minutes until wooden pick inserted in center of each layer
  comes out clean.Remove layers to wire racks to cool completely. Prepare egg
  custard: In 2 qt. saucepan,stir 2/3 cup sugar,cornstarch and salt until
  thoroughly mixed;slowly stir in 2 1/2 cups milk until smooth.Bring to boil
  over medium heat,stirring constantly;cook 1 minute until mixture boils
  rapidly and thickens.Remove from heat; very slowly pour lightly beaten egg
  yolks into hot mixture,stirring rapidly and constantly to blend and keep
  smooth.Return mixture to low heat;cook 1 minute longer.Do not allow to
  boil.Remove from heat;stir in 1 tbsp. vanilla.Cool completely,stirring
  frequently. Prepare chocolate glaze: In small heavy saucepan over very low
  heat, melt chocolate and 1 tbsp. butter,stirring frequently until blended
  and smooth.Remove from heat;stir in confectioners sugar and 1/4 cup milk
  until blended and smooth.Keep warm,covered. To assemble: Using sharp
  serrated knife,carefully cut cooled layers in half horizontally.Place one
  layer,cut side up,on serving platter; spread with 1/3 cooled custard.Repeat
  with remaining cake layers and custard,ending with cake layer,cut side
  down.Spoon warm glaze over top of cake,letting mixture drip down
  sides.Makes 12 to 16 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: BOURBON CREAM SAUCE
 Categories: Pies, Desserts
      Yield: 6 servings
 
    3/4 c  Half and half cream               1/2 c  Milk
      1 pk 4 oz instant vanilla pudding        2 T  Bourbon or rum
 
  In a mixing bowl,whip together cream,milk,pudding mix and
  bourbon.Refrigerate until slightly thickened.Serve on or beside slices of
  pie.Makes 1 1/2 cups. Note: Combine remaining 1/2 pudding mix with 1 cup of
  milk to
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: BROCCOLI-PASTA TOSS
 Categories: Low-cal, Pasta, Vegetables
      Yield: 4 servings
 
      2 c  Broccoli flowerets                  4 oz Fettuccine, broken up
      1 T  Oil, cooking                        3 T  Parmesan cheese, grated
      1 t  Sesame seed, toasted              1/8 t  Garlic powder
 
  PER SERVING: 168 cal., 6g Pro., 24g carbo., 5g fat, 3mg chol., 72mg sodium
  In a large saucepan cook broccoli and pasta in a large amount of boiling
  water for 6-8 minutes or just until tender, stirring once or twice. Drain.
  Add oil to pasta mixture and toss.  Add cheese, sesame seeds, garlic, and
  pepper to taste.  Toss gently to coat. Serve immediately. BETTER HOMES AND
  GARDENS
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Broken Shrimp Jambalaya
 Categories: Cajun, Main dish
      Yield: 6 servings
 
  1 1/2 lb Broken shrimp (cooked)              2 t  Paprika
      1 c  Peanut oil                          1 x  Red, black, white pepper
      4 ea Onions; chopped                     1 x  Salt
      5 ea Cloves garlic                     1/4 lb Smoked sausage
      2 ea Bunches shallots                    3 c  Rice
      1 ea Bell pepper, chopped                5 c  Water
 
  Heat Oil, add Onions, Garlic, shallots, bell Pepper, smoked sausage,
  Paprika, Salt, and Peppers and saute well.  Add shrimp pieces, rice and
  Water.  Bring to bOil, cover, and over very low heat, steam for 20 to 25
  minutes.  Stir with fork and replace cover.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: BROWNIE BOTTOM BOURBON PIE
 Categories: Pies, Desserts
      Yield: 6 servings
 
      1 x  Brownie mix                         5 ea Egg yolks
    3/4 c  Sugar                               1 pk Envelope unflavored gelatin
    1/4 c  Cold water                        1/2 c  Bourbon
      3 c  Heavy cream                    
 
  Bake 1 brownie mix according to directions,but bake a few minutes less, in
  the bottoms of 2 pie tins. Beat  egg  yokes  until thick and lemon
  colored.Slowly  beat  in sugar.Soften gelatin in cold water and add 1/3 of
  the bourbon. Heat this mixture of bourbon over boiling water until gelatin
  dissolves. Pour into yolks and stir briskly. Add remaining bourbon. Whip
  1-cup of cream and fold into mixture. Pour filling into brownie crust and
  chill 4 hours. Top with remaining cream whipped with a pinch of salt &
  sugar to taste.Sprinkle shaved chocolate on top.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: BUBBLY BERRY LATTICE PIE
 Categories: Pies, Desserts
      Yield: 6 servings
 
      1 qt Fresh blueberries or                2 pk (9 oz.) unsweetened frozen
    1/4 c  Flour,                              1 ea 2 crust pie pastry, divided
    1/2 c  Sugar; divided                      2 t  Lemon juice
      2 t  Butter or margarine            
 
  Preheat oven to 375 degrees.Place large size (14 X 20") oven cooking bag on
  large cookie sheet.In large bowl,coat blueberries with 3 tablespoons
  flour.Roll out pastry for bottom crust,fit into pan;sprinkle with 1
  tablespoon sugar and remaining flour. Pour in blueberries;sprinkle with
  lemon juice and remaining sugar.Dot with butter.Add lattice top crust made
  with remaining pastry;slide pie into bag.Close bag with nylon tie;make 6
  half-inch slits in top.Bake 1 hour or until syrup boils and crust is brown.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: BUTTERSCOTCH APPLE CRUMB PIE
 Categories: Pies, Desserts
      Yield: 6 servings
 
  1 1/2 t  Lemon juice                         4 c  Pared,sliced tart apples
    1/2 c  Sugar                             1/4 c  All-purpose flour
      1 t  Cinnamon                          1/8 t  Salt
      1 ea 9" unbaked pie shell                1 x  ----------topping-----------
      1 pk 6 oz. butterscotch chips          1/4 c  Butter
    3/4 c  All-purpose flour                 1/8 t  Salt
 
  Preheat oven to 375 degrees.In large bowl,combine lemon juice and
  apples;toss until well coated.Stir in sugar,flour,cinnamon and salt;mix
  well.Turn into 9" unbaked pie shell.Cover edges with aluminum foil.Bake @
  375 degrees for 20 minutes. TOPPING: Melt over hot(not boiling water,Nestle
  Butterscotch Flavored Morsels and butter;stir until smooth.Remove from
  heat;stir in flour and salt.Blend until mixture forms large crumbs.Remove
  foil from pie.Crumb mixture over top of hot apples.Bake @ 375 degrees 25
  minutes longer.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: C.V. Woods World Championship Chili
 Categories: Chili, Main dish
      Yield: 12 servings
 
      3 lb Chicken                             1 t  Oregano
  1 1/2 qt Water                               1 T  Cumin ground
    1/2 lb Beef suet                         1/2 t  Msg
    1/4 c  Celery, finely chopped              7 c  Tomatoes, peeled, chopped
      2 t  Sugar                               5 lb Pork chops, ctr cut, thin
      1 t  Cilantro                            4 lb Flank steak
      1 t  Thyme                               3 ea Onions, medium, 1/2" pieces
      1 c  Beer                                3 ea Green peppers, 3/8" pieces
      2 ea Garlic cloves, chopped              1 lb Jack cheese, shredded
      1 x  Juice of lime                       6 ea Green chiles, long
 
  Cut chicken into pieces and combine with Water in large saucepan. Simmer 2
  hours then strain off broth. In 2 qt saucepan combine celery, Tomatoes and
  Sugar and simmer1 1/2 hours. BOil chiles 15 min until tender, remove seeds
  and cut in 1/4 in squares. Mix Oregano, Cumin, MSG,Pepper, Salt, Chili
  powder, cilantro and thyme with Beer until all lumps are dissolved. Add
  tomato mixture, chiles, Beer mixture and garlic to chicken broth. Melt suet
  to make 6-8 T  droppings.Pour 1/3 of suet drippings into skillet, add 1/2
  Pork chops and brown. Repeat for remaining Pork chops. Add Pork to broth
  mixture and cook slowly 30 min. Trim all fat from flank steak and cut into
  3/8 cubes. Brown flank steak in remaining drippings about 1/3 at a time.
  Add to Pork mixture. Return to simmer and cook slowly about 1 hour. Add
  Onions and Green Peppers, simmer 2-3 hours longer, stirring with wooden
  spoon every 15-20 min. Cool 1 hour then refrigerate 24 hours. Reheat Chili
  before serving. About 5 minutes before serving time, add cheese. Just
  before serving, add lime juice and stir with wooden spoon. Food & Wine 2/82
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Caldillo(New Mexican Green Chili Stew
 Categories: Mexican, Main dish, Soups
      Yield: 4 servings
 
      2 lb Lean beef round or pork             2 T  Oil
      3 ea Medium potatoes, diced            1/2 c  Onion, sliced
      1 ea Large garlic clove, minced          2 t  Salt
      6 ea Green chili peppers            
 
  Cube meat, sprinkle with salt and fry until brown in oil. Add potatoes to
  browned meat together with onion, garlic, salt, chili and enough water to
  cover. Continue to add water if necessary. It will have a soupy
  consistency.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: CARAMEL PECAN PIE
 Categories: Pies, Desserts
      Yield: 6 servings
 
     36 ea Kraft caramels                    1/2 t  Vanilla
    1/4 c  Water                               3 ea Eggs,beaten
    1/4 c  Margarine                           1 c  Pecan halves
    3/4 c  Sugar                               1 ea 9 " unbaked pastry shell
    1/4 t  Salt                           
 
  Melt caramels with water & margarine in a saucepan over low heat. Stir
  occasionally until smooth.Combine sugar,salt & eggs. Gradually add caramel
  sauce;Mix well. Stir in pecan halves & pour into pastry shell.Bake @ 350
  degree for 40 minutes.Pie filling will appear soft,but becomes firm as it
  cools.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Carne Adovada (Marinated Pork)
 Categories: Mexican, Main dish
      Yield: 6 servings
 
      4 lb Pork(ribs, chops or other)          2 t  Salt
      3 ea Garlic cloves, crushed              2 t  Whole leaf oregano
      1 qt Blended red chili sauce        
 
  Sprinkle meat with salt. Add garlic and oregano to blended chili. Pour over
  meat and marinate in refrigerator 6-8 hours or overnight. Cook slowly on
  top of stove or in 350 oven until meat is done, about 1 hour. Thick slices
  of potatoes may be marinated with the meat.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chasing Chili
 Categories: Chili, Main dish
      Yield: 10 servings
 
      1 lb Pork, ground lean                 1/2 ea Arsley, chopped
  2 1/2 lb Chuck, ground                     1/2 ea Utter
  1 1/2 lb Onions; chopped                   1/3 ea Hili powder
      1 lb Green peppers, chopped              2 ea Alt
      5 c  Tomatoes,chopped                1 1/2 ea Epper
    1/2 lb Pinto beans                     1 1/2 ea Umin seeds
  1 1/2 T  Oil                             1 1/2 ea Sg
      2 ea Garlic cloves                       1 ea Water
 
  Soak Beans in Water to cover overnight. Drain, cover with cold Water and
  simmer until Beans are tender, about 1 hour. Add Tomatoes ans simmer 5 min
  longer. Saute Green Peppers in Oil until tender, add Onions and cook until
  tender.  Stir frequently. Add garlic and parsley. In another skillet, melt
  Butter and add Chuck and Pork. Brown 15 min until crumbly.. Add to Onion
  mixture and stir in Chili powder. Cook 10 min and add mixture to Beans.
  Season with Salt, Pepper, Cumin seeds and MSG. Simmer, covered 1 hour, then
  remove cover and simmer 30 minutes longer. Skim fat from top.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: CHEESE PUDDING PIE
 Categories: Pies, Desserts
      Yield: 6 servings
 
      1 x  -------------c--------------        1 c  Flour
    1/2 c  Chopped nuts                        1 ea Stick butter
      1 x  -------------f--------------        1 c  Sugar
      1 ea 16 oz cool whip topping             8 oz Cream cheese
      1 pk 6.75oz instant choc. pudding   
 
  Mix crust and press into the pie pan.Bake @ 350 degrees for 20 minutes.
  Prepare chocolate pudding as directed on package.With a mixer, combine
  sugar and cream cheese.Fold in 1/2 of Cool Whip.Pour mixture onto crust.Add
  chocolate pudding.Top with remaining Cool Whip topping.Sprinkle with broken
  pecans.Refrigerate before serving.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cheesecake Cookies
 Categories: Desserts, Cookies
      Yield: 16 servings
 
      5 T  Butter, softened                  1/3 c  Brown sugar, packed
      1 c  Flour                             1/2 c  Sugar
      1 pk 8 oz cream cheese, softened         1 ea Egg
      2 T  Milk                                1 T  Lemon juice
    1/2 t  Vanilla                        
 
    Heat over to 350.   In a medium bowl blend thoroughly butter, brown sugar
  and flour with a fork until mixture resembles coarse crumbs. Put 1 cup of
  the mixture aside for topping. Press remaining mixture into an 8x8x2 inch
  baking dish; bake for 15 minutes.   In another bowl combine sugar and cream
  cheese, mixing until smooth. Thoroughly beat in egg, milk, lemon juice and
  vanilla.   Spread over the baked crust and sprinkle with remaining brown
  sugar mixture.   Bake for 25 minutes. Let cool, then chill for at least 1
  hour. Cut into 16 squares; serve.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: CHERRY ALMOND PIE
 Categories: Pies, Desserts
      Yield: 8 servings
 
    1/4 c  Sugar                               4 T  Cornstarch
      6 c  Cherries,pitted                     3 T  Almond flavored liqueur
      1 ea 9" pie shell                        1 x  ----------crumb t-----------
      1 c  Flour                             1/2 c  Sugar
    1/3 c  Butter                            1/2 c  Flaked coconut
 
  Combine sugar and cornstarch in saucepan.Add cherries and liqueur.Cook and
  stir over low heat until mixture thickens.Spoon into baked pie shell.Make
  topping:combine flour and sugar and cut in butter with pastry cutter,until
  texture of coarse meal. Stir in coconut.Sprinkle top of pie to within 2" of
  center.Bake @ 375 degrees for 10 to 12 minutes or until coconut is toasted.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: CHERRY BERRY PIE
 Categories: Pies, Desserts
      Yield: 6 servings
 
      1 x  -------------c--------------        2 c  All-purpose flour
      1 t  Salt                              1/4 t  Baking powder
    1/3 c  Shortening                        1/3 c  Butter flavor shortening
      6 T  Cold water                          2 t  Vinegar
      1 x  ----------cherry l----------        3 c  Frozen pitted tart cherries
    1/2 c  Juice drained from cherries       1/3 c  Plus 1 tbsp. sugar,divided
      1 T  Plus 1 1/2 t. quick tapioca         1 T  Cornstarch,divided
    1/2 t  Almond extract                    1/2 t  Vanilla extract
      1 pk 8 oz. cream cheese,softened       1/2 c  Confectioners sugar
    1/2 t  Almond extract                    1/3 c  Chopped almonds
    1/2 t  Vanilla extract                     1 x  --------raspberry l---------
      1 c  Fresh raspberries,drained           2 T  Granulated sugar
      1 T  Cornstarch                          1 x  -------------t--------------
      1 ea Egg white,lightly beaten            1 x  Granulated sugar
      1 x  Almonds chopped,optional            1 x  Flake coconut,optional
 
  ~------------------------Cream Cheese Layer-------------------------------
  For Crust: Combine flour,salt and baking powder in a bowl.Cut in shortening
  and butter flavor shortening with a pastry blender (or 2 knives) until the
  flour is just blended in to form pea size chunks.Combine water and
  vinegar.Sprinkle over flour mixture,1 tbsp. at a time.Toss lightly with a
  fork until dough forms a ball.Divide dough in half.Press between hands to
  form two 5 to 6" pancakes. Flour rolling surface and pin lightly.Roll dough
  for bottom crust into a circle.Trim 1" larger than upside down 9" pie
  plate.Loosen dough carefully.Fold in quarters.Unfold.Press into pie
  plate.Trim edge even with pie plate. For  Cherry Layer:  Thaw and drain
  enough berries to yield 2 to 2 1/2 cups fruit and 1/2 cup juice.Combine
  cherries,1/3 cup granulated sugar,1 tbsp. tapioca,1 1/2 tsp.
  cornstarch,almond extract and vanilla extract in a large bowl.Combine 1/2
  cup cherry juice,1 tbsp. granulated sugar,1 1/2 tsp. tapioca and 1 1/2 tsp.
  cornstarch in a small saucepan.Place on medium heat.Cook stirring
  constantly,3 or 4 minutes.Cool slightly.Pour over cherries.Mix gently until
  cherries are coated.Set aside. For Cream Cheese Layer: Combine cream
  cheese,confectioners sugar, almonds,almond extract and vanilla extract in a
  medium bowl.Beat at medium speed of electric mixer until well
  blended.Spread on bottom of unbaked pie shell. For Raspberry Layer: Combine
  raspberries,granulated sugar and cornstarch.Mix carefully.Spoon over cream
  cheese layer.If desired place raspberry mixture in a
  saucepan.Cook,briefly,until thickened.Cool until slightly warm before
  spooning over cream cheese layer. Heat oven to 400 degrees.Spoon cherry
  mixture over raspberries. Moisten pastry edge with water.Roll top crust
  same as the bottom.Cut into 10 - 1/2" strips.Place 5 strips evenly across
  filling.Fold every other strip back.Lay first strip across in opposite
  direction.Continue in this pattern,folding back every other strip each time
  you add cross strip.Trim ends of lattice strips even with crust.Press
  together.Fold edge under.Flute. For Topping: Brush pastry with egg
  white.Sprinkle lightly with granulated sugar.Bake @ 400 degrees for 15
  minutes.Reduce temperature to 350 degrees.Bake 40 minutes.Sprinkle with
  chopped almonds and flaked coconut 5 minutes before end of baking time, if
  desired.Cool until barely warm or to room temperature before serving.Makes
  one 9" pie. Note: If using fresh cherries,use 3 to 4 cups in pie.Mash and
  press additional cherries through a sieve or colander to obtain 1/2 cup of
  juice.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: CHESS PIE
 Categories: Pies, Desserts
      Yield: 6 servings
 
      1 ea 9" pie shell,unbaked                4 ea Eggs
      1 c  Sugar                             1/4 c  Butter, softened
      1 T  Vinegar                             1 T  Cornmeal
      1 T  Flour                               1 t  Vanilla
 
  Combine filling ingredients in mixing bowl;beat on high speed 3 to 5
  minutes or until very well mixed.Pour into pastry shell. Bake @ 350 degrees
  25 to 35 minutes or until golden brown and firm.Cool before serving.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chicken Enchilada Casserole
 Categories: Main dish, Meats
      Yield: 6 servings
 
      3 T  Butter or margarine, melted         1 c  Chopped onion
    1/2 c  Chopped green bell pepper           1 ea Clove garlic, minced
  1 1/2 c  Cubed cooked chicken                2 c  15 oz ranch style beans
      1 c  4 oz green chilies,chopped          2 t  Flour
  1 1/2 c  Chicken broth                       1 c  Shredded monterey jack
     12 ea 6 inch corn tortillas          
 
    Saute onion, pepper and garlic in 1 tablespoon butter. Combine onion
  mixture with chicken, beans, and chilies; set aside.   Over low heat,
  combine flour and remaining butter; stir in chicken broth and 1/2 cup
  cheese. Stirring constantly, continue cooking until sauce begins to thicken
  and boil. Remove from heat.   Dip each tortilla into hot sauce to soften;
  fill each with 2 heaping tablespoons chicken mixture. Roll up. Arrange
  rolls in 9-by-13-by-2-inch baking dish. Combine remaining sauce with
  leftover filling; pour over rolls. Sprinkle with remaining cheese. Bake in
  350-degree oven for 30 minutes or until heated through.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: CHILI POBLANO PIE
 Categories: Mexican, Main dish
      Yield: 6 servings
 
     12 ea Poblano chilies, large fresh      1/2 lb Monterey jack or
      1 x  Chihuahua cheese, cubed           1/4 x  Onion, sm yel, coarse chop
      1 ea Garlic clove,large, halved          6 ea Eggs
    3/4 t  Salt                                1 x  Crema fresca:;-----------
  1 1/2 c  Whipping cream                      3 T  Sour cream
 
  Make the Crema Fresca ahead of time:  mix Cream and Sour Cream together.
  Cover and let stand at room temp. until thickened, 8 hours or overnight.
  Chill until ready to use. Char the Chili Peppers over a gas flame until
  blackened on all sides. Wrap them in a plastic bag and let stand for 10
  minutes to steam. Peel and core the Chilies. Remove seeds, rinse and pat
  dry. Preheat oven to 350 F. Generously Butter a 9" pie pan (preferably
  porcelain or stoneware with 2" sides).  Open up Chili Peppers and arrange
  around sides of pan skin side down, point toward center of pan, extending
  about 1/2" above rim.  Cover bottom of pan with Chilies. Finely grate
  cheese with Onion and garlic in a processor using on/off pulses, about 30
  seconds.  Add Eggs and Salt.  Process until smooth, stopping to scrape down
  the sides, about 15 seconds.  Mix in the Crema Fresca (the Mexican
  equivalent of creme fraiche).  Pour this filling over the Chilies. Curl the
  edges of the Chilies over the filling. Bake until golden brown and a knife
  inserted in the center comes out clean, 45 to 50 minutes. Cover Chili edges
  with fOil to prevent burning, if necessary. Cool for 5 minutes before
  cutting.  Serve hot or at room temperature.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chinese Barbaque Pork (Char Siew)
 Categories: Oriental, Main dish
      Yield: 4 servings
 
      1 x  -----------sauce------------        1 T  Hoisin sauce
      2 T  Soy sauce                           1 t  Seseme oil
      1 ea Fresh garlic finely chopped         4 T  Sugar
    1/2 t  Salt & pepper                       1 x  ---lb pork roast boneless---
 
  Slice pork into strips approximately 1 1/2 in. thick, 5-6 in. long, and 1/2
  in. wide. Combine all the ingredients for the sauce and mix well. Marinate
  pork strips in sauce for a minimum of 2 hours. Bake in pre-heated oven 375
  deg for 25 minutes. Turn meat over and bake for an additional 25 minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: CHOCOLATE CHEESE PIE
 Categories: Pies, Desserts
      Yield: 6 servings
 
      1 pk 8 oz. cream cheese,softened         1 pk 3 oz. cream cheese,softened
    3/4 c  Sugar                             1/4 c  Hershey's cocoa
      2 ea Eggs                                1 t  Vanilla extract
    1/2 c  Chilled whipping cream              1 ea 8" packaged crumb crust
      1 c  Cherry pie filling             
 
  Heat oven to 350 degrees.In large mixer bowl,combine cream cheese and
  sugar;beat well.Blend in cocoa,scraping sides of bowl and beaters
  frequently.Add eggs and vanilla;blend well.Blend in whipping cream. Pour
  into crust.Bake 35 to 40 minutes.(Center will be soft but will set upon
  cooling.Cool to room temperature.Cover and chill several hours or
  overnight.Garnish with cherry pie filling.Serve 6 to 8.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: CHOCOLATE CRUMB PIE SHELL
 Categories: Pies, Desserts
      Yield: 6 servings
 
  1 1/2 c  Chocolate cookie crumbs           1/4 c  Butter, softened
      1 T  Granulated sugar               
 
  Mix ingredients until thoroughly blended.Press into a 9" pie pan.Bake @ 375
  degrees for 8 minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: CHOCOLATE PECAN PIE
 Categories: Pies, Desserts
      Yield: 6 servings
 
      4 ea Semisweet chocolate squares    
 
  Follow recipe for Easy Pecan Pie.Melt 4 squares (1 oz. each) semisweet
  chocolate with margarine.Blend into recipe before baking.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: CHOCOLATE PIE
 Categories: Pies, Desserts
      Yield: 12 servings
 
      2 T  Flour, (heaping)                  1/4 c  Cocoa
      1 c  Sugar                               2 ea Egg yolks
      1 c  Large can evaporated milk           1 c  Milk, 1 cup (mixed)
    1/2 ea Stick margarine or butter           1 t  Vanilla
 
  Mix flour,cocoa,sugar.Add egg yokes.Add milk a little at a time until you
  have the dry ingredients and eggs mixed well. Add vanilla and butter. Cook
  over medium heat until thick stirring constantly.Pour into baked pie shell.
  Top with meringue and brown. Makes 2 - 8 inch pies from filling.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: CLASSIC SOUR CREAM RAISIN PIE
 Categories: Pies, Desserts
      Yield: 6 servings
 
      1 ea 8" unbaked pie shell                2 ea Large eggs
      1 c  Dairy sour cream                  3/4 c  Sugar
      1 t  Vanilla                           1/4 t  Salt
    1/4 t  Nutmeg                              1 c  Raisins
    1/2 c  Sour cream for topping (opt)        1 x  -----------pie s------------
      1 c  All-purpose flour                 1/2 t  Salt
    1/3 c  Shortening                          3 T  Cold milk
 
  Beat eggs,1 cup sour cream,sugar,vanilla,salt and nutmeg together until
  well blended.Stir in raisins.Pour into pie shell. Bake,below oven center,in
  moderate hot oven (375 degrees) for 40 minutes,just until set.Cool.If
  desired,top servings with sour cream. Combine flour with salt.Cut in
  shortening until particles are pea size.Sprinkle with milk to make a stiff
  dough.Roll on lightly floured board or cloth to fit a 8" pie tin.Fold edge
  under and flute rim.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      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; chopped, or         1 t  Dried tarragon; crushed
      1 t  Fresh parsley; chopped, or          1 t  Dried parsley; crushed
 
  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) v8.00
 
      Title: COCONUT CREAM PIE
 Categories: Pies, Desserts
      Yield: 6 servings
 
    1/2 c  Sugar                               5 T  All-purpose flour
    1/8 t  Salt                              1/4 c  Cold milk
  1 1/2 c  Scalded milk                        3 ea Egg yolks
      1 t  Vanilla extract                     1 c  Shredded coconut
      1 ea 9" baked pie shell             
 
  Blend sugar,flour and salt with the cold milk.Add scalded milk,
  gradually,stirring constantly.Cook on a low heat until thick.Add beaten egg
  yolks.Cook 2 minutes longer.Remove from heat.Add vanilla extract and
  coconut.Cool then pour into previously baked pie shell.Cover with meringue
  (recipe follows).Makes one 9" pie. Meringue: use 3 egg whites to cover a 9"
  pie shell.Use 2 level tablespoons granulated sugar for each egg.Beat egg
  whites until stiff.(They should be glossy on top and when you invert the
  bowl, they should remain in place.)Fold in the sugar,gradually.Cover the
  pie with meringue.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Corn Flower Soup
 Categories: Oriental, Soups
      Yield: 4 servings
 
      1 ea Pork chop, chopped fine             1 ea Small can white cream corn
      1 c  Water                               1 ea Egg, beaten
      1 g  Salt and pepper to taste       
 
  Add a small amount of oil into saucepan and brown the chopped pork. Add the
  water and simmer 10-15 minutes. Add corn, salt and pepper and simmer 10
  minutes longer. Remove from heat and gently stir in the beaten egg. Serve
  piping hot.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: COTTAGE CHEESE PIE
 Categories: Pies, Desserts
      Yield: 6 servings
 
  1 1/2 c  Creamed cottage cheese              4 T  Melted butter
    1/2 c  Sugar                             1/4 t  Salt
      1 T  Flour                               1 ea Lemon rind (grated)
      2 ea Eggs                              1/2 c  Raisins
    1/2 c  Chopped nuts                      1/4 c  Milk
 
  Press the cheese through a sieve 2 times. Add the butter,
  sugar,salt,flour,lemon rind,unbeaten egg yolks,chopped raisins,nuts and
  milk. Stir well.Beat the egg whites until stiff.Fold into cheese
  mixture.Bake in moderately hot oven (400 degrees) for 30 minutes or until
  browned and firm.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Country Club Sour Cream And Dill Dip
 Categories: Appetizers, Dips, Vegetables
      Yield: 6 servings
 
      3 t  Fresh dill; chopped, or             1 t  Dried dill; crushed
      1 t  Lemon juice                         1 c  Sour cream
      1 t  Salt                              1/2 t  White pepper
      2 t  White onion; grated                 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) v8.00
 
      Title: COUNTY FAIR BANANA CREAM PIE
 Categories: Pies, Desserts
      Yield: 12 servings
 
      1 x  -----------nut c------------        2 c  Pecans
      1 c  Butter, softened                    3 c  Flour
      1 ea Egg,beaten                        1/2 c  Sugar
      1 x  --------chocolate l---------        1 c  Chocolate chips
      1 ea Stick unsalted butter               1 T  Light corn syrup
      1 t  Vanilla                             1 x  ----------banana c----------
      1 c  Milk                                4 ea Egg yolks
      1 c  Sugar                               5 T  Flour
      3 T  Unsalted butter                     1 T  Rum or 1 tsp. vanilla
      2 ea Bananas                             1 x  Juice of 1/2 lemon
      2 c  Heavy cream                         1 x  Chopped pecans,optional
 
  For the crust: Chop pecans very fine,preferably in a food processor fitted
  with a metal blade.Place in bowl with other crust ingredients and mix until
  well blended.Divide in half and press into the bottom of 2 pie pans.Chill
  30 minutes. Bake the pie crusts for 25 minutes @ 350 degrees.Cool
  completely. For chocolate layer:Melt chocolate with butter and corn syrup
  in the top of a double boiler set over hot,not boiling water.Stir
  frequently. Remove from heat and cool,then stir in vanilla.Divide between
  cooked pie crusts and spread evenly. For Filling:Heat milk in a medium size
  saucepan over medium heat to scald.Beat the egg yolks and gradually add
  sugar.Then beat in flour. Gradually stir in hot milk.Transfer to medium
  saucepan and cook,stirring constantly over medium high heat(use a
  whisk).The mixture will lump as it begins to thicken.Bring the mixture to a
  boil and boil 1 minute,stirring constantly.Remove from the pan from heat
  and continue to stir until the mixture is smooth.Then,beat in butter and
  optional rum.Cool to room temperature. Peel the bananas,slice very thin and
  toss with lemon juice.Whip 1 cup of the cream until it is firm but not
  stiff.Mix about 1/4 of the cream into the cooled egg mixture to lighten
  it,then fold the remaining cream and bananas into egg mixture.Fill the
  pastry shells with banana cream and smooth to even.Beat remaining cream
  until stiff. Spoon around edge of the pies and sprinkle with chopped
  pecans,if desired.Makes 2 pies.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: CRANBERRY MINCE PIE
 Categories: Pies, Desserts
      Yield: 6 servings
 
    2/3 c  Sugar                               2 T  Cornstarch
    2/3 c  Water                           1 1/2 c  Fresh cranberries,rinsed
      1 x  Pastry for 2 crust pie              1 ea Jar ready for use mincemeat
      1 ea Egg yolk mixed w/ 2 t. water   
 
  In  saucepan,combine  sugar and cornstarch;add water.Over  high heat,cook
  and stir until boiling.Add cranberries;return to a boil.Reduce heat;simmer
  5 to 10 minutes,stirring occasionally. Turn mincemeat into pastry lined 9
  or 10" pie plate.Top with cranberries.Cover with vented top crust;seal and
  flute.Brush egg mixture over crust.Bake @ 425 degrees in lower half of oven
  30 minutes or until golden brown.Cool.Decorate with Egg Nog cream (recipe
  follows).Makes one 9 or 10" pie. Egg Nog Cream:    In large bowl,combine 1
  1/2 cups canned Borden    Egg Nog,chilled and one 4 serving size package
  instant vanilla flavor pudding mix;blend well.
     Fold in 1/2 pint whipping cream,whipped.Chill.    Use as topping for
  pie,cake or fruit.Makes about    3 1/2 cups.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: CRANBERRY PEAR PIE
 Categories: Pies, Desserts
      Yield: 8 servings
 
      1 x  -------------p--------------    2 1/4 c  All purpose flour
      1 T  Sugar                               1 t  Salt
     10 T  Butter, cold                        3 T  Shortening
      7 T  Ice water                           1 x  -------------f--------------
    2/3 c  Sugar                               1 x  Water
      3 lb Pears,diced                     1 1/2 c  Cranberries
    1/2 t  Grated lemon peel                 1/4 t  Salt
      3 T  Cornstarch                          1 T  Butter
    1/2 t  Vanilla extract                
 
  Pastry: Filling:
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Crayfish Etouffee
 Categories: Main dish, Fish, Cajun
      Yield: 12 servings
 
    3/4 lb Butter                              6 c  Chopped onion
      2 c  Chopped green pepper                5 ea Cloves of garlic
      4 t  Salt                                1 t  Black pepper
      1 t  Cayenne pepper                      1 t  Sugar
    1/4 c  Tomato paste                        3 T  Cornstarch
  1 1/2 c  Water                           1 1/2 c  White wine
      4 lb Crayfish tail meat                  1 ea Scallion, chopped
      1 t  Kitchen bouquet                
 
    In large heavy pot, melt butter and saute onions, celery, green pepper
  and garlic until soft. Stir in salt, black and cayenne pepper, sugar and
  tomato paste.   Simmer, stirring occasionally, for 20 minutes. Dissolve
  cornstarch in water; add wine to mixture. Cook for 20 minutes or until
  sauce thickens. Add crayfish, green onion and Kitchen Bouquet. Refrigerate
  overnight. Reheat and serve over rice. Don't overcook. Boiling crayfish:
  Discard any dead crayfish in the sack. Wash crayfish in clean, cool water
  just before cooking. They do not need to be purged with salt during
  washing.   Place the live crayfish in boiling water and boil for 10
  minutes. (Season the water with one pound of salt per five gallons of
  water. Add other seasoning to taste, including cayenne, garlic, onions,
  lemons, lemon juice and crab boil.) Don't begin timing cooking until watter
  returns to a buil after adding crayfish. It's usual to add potatoes and
  corn on the cob to the boil. Crayfish are easiest to peel when still warm.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: CREAM RAISIN PIE
 Categories: Pies, Desserts
      Yield: 6 servings
 
      1 c  Sour cream                          1 c  Sugar
      1 c  Raisins                             1 ea Egg
      1 ea 8" unbaked pie shell           
 
  Mix first 4 ingredients thoroughly and pour into unbaked pie shell.Bake @
  275 degrees 90 minutes,until filling is golden brown.Makes 1 - 8" pie.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Creamy Corn Sauce
 Categories: Sauces
      Yield: 8 servings
 
      2 ea Shallots, chopped                   1 T  Clarified butter
      1 c  Whole kernel corn, drained        1/2 c  Dry white wine
    1/4 c  Poblano chili, chopped fine         1 c  Heavy cream
      1 x  Salt to taste                       1 x  White pepper to taste
 
  aute the shallots in a 10 inch frying pan in the clarified Butter. hen
  tender, add corn and Chilies.  Cook a minute or two then add the ine. BOil
  to reduce by one-third.  Stir in the Cream and bring to a Oil again. Season
  to taste with Salt and Pepper.  Puree 2/3 of the orn Sauce then stir back
  into remainder.  Serve warm with seafood akes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: CREOLE GARLIC SOUP
 Categories: Cajun, Soups
      Yield: 4 servings
 
      4 ea Garlic cloves,lg, peeled          1/4 c  Butter or margarine, soft
      2 c  Beef broth (10 1/2 oz)              2 T  Parmesan cheese, grated
      2 c  Water                               1 c  Dry sherry
      4 ea French bread slices            
 
  1. Add Garlic Cloves to Beef broth in suacepan; cover and simmer 15
  minutes, or untill Garlic is soft. 2. Remove Garlic and reserve; add Water
  adn sherry to broth and heat    to serving temperature. 3. Toast bread on
  one side under btOiler; remove and spead untoasted    side with Butter 4.
  Mash reserved Garlic and spread over bread; sprinkle with Cheese. 5. BrOil
  toast until brown and bubbly, about 30 seconds. 6. place a piece of toast
  in ea ch of the four soup bowls; ladle hot soup over and serve ***NOTE this
  soup shows the spanish influence on Creole cooking.*****
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Crisp Bread And Butter Pickles
 Categories: Vegetables
      Yield: 8 servings
 
      4 qt Thinly sliced cucumbers             8 ea Med. white onions *
    1/2 c  Pickling salt                       5 c  Sugar
  1 1/2 t  Tumeric                             1 t  Celery seed
      2 T  Mustard seed                        5 c  Cider vinegar
 
  *    Onions should be peeled and thinly sliced.
  ~--------------------------------------------------------------------- ~---
  Mix the cucumbers and onions with the salt and 2 quarts of cracked ice and
  let them stand, covered with a weighted lid, for 3 hours. Drain thoroughly
  and put the vegetables in a large kettle. Add the sugar, spices and vinegar
  and bring almost to a boil, stirring often with a wooden spoon, but do not
  boil.  Pack the pickles into hot jars and seal. Makes 7 - 8 pints.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Crisp Pickled Watermelon Rind
 Categories: Fruits
      Yield: 8 servings
 
      1 x  See recipe                     
 
  Peel and remove all the green and pink portions from the rind of a large
  watermelon.  Cut the rind into cubes or slices and measure 4 quarts. Drop
  the rind into a kettle of boiling water, boil for 5 minutes, and drain.
  Cool.  Dissolve 4 T Slaked lime (obtainable at your drugstore) in 2 quarts
  cold water Pour the solution over the watermelon rind and let rind stand
  for 3 hours.  Drain and rinse thoroughly. Cover the rind with clear cold
  water, bring to a boil and boil until the rind is tender. Combine 2 cups
  sugar, 1 cup vinegar, and 4 cups water. Add 2 T each of whole allspice and
  whole cloves, 4 sticks cinnamon and 2 pieces of ginger root, all tied in a
  bag.  Bring to a boil and boil for 5 minutes. Add the rind and 2 hot
  peppers, bring agin to a boil, and simmer for 30 minutes. Let the rind
  stand in the syrup in a cool place for 12 to 24 hours. Add 3 Cups vinegar
  and 2-4 cups sugar according to taste, bring to a boil and simmer until the
  rind is transparent.  If the syrup becomes too thick before the rind is
  clear, add 1/2 cup hot water from time to time as needed. Discard the spice
  bag, pack the rind and the boiling-hot syrup into hot jars and seal. Makes
  8 Pints.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: CRUMB CRUST
 Categories: Pies, Desserts
      Yield: 6 servings
 
      1 c  Flour                               6 t  Butter or margarine
      1 x  Inch of salt                        1 t  Cinnamon or nutmeg
 
  Combine above ingredients in a small bowl.Mix thoroughly.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: CRUMB PIE SHELL
 Categories: Pies, Desserts
      Yield: 6 servings
 
  1 1/2 c  Chocolate cookie crumbs           1/4 c  Butter, softened
      1 T  Granulated sugar               
 
  Mix ingredients until thoroughly blended.Press into a 9" pie pan.Bake @ 375
  degrees for 8 minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Curried Lamb
 Categories: Indian, Main dish
      Yield: 6 servings
 
    1/3 c  Dried onion                       1/4 c  Warm water
      3 T  Vegetable oil                       2 T  Ground coriander
  1 1/2 t  Ground cumin                        1 T  Ground cardamom
      1 t  Ground ginger                       1 t  Tumeric
    1/2 t  Garlic powder                     1/4 t  Pepper
    1/8 t  Ground red pepper                   2 lb 1" cubes lamb stew meat
      2 c  Beef stock                          1 x  Salt
    1/4 c  Plain yogurt                        1 t  Fresh lemon juice
      1 x  Freshly cooked rice            
 
  Soak  onion  in  water until soft about 5 minutes.   Heat oil  in large
  skillet over medium high heat.  Add onion and saute until golden about 4
  minutes.   Reduce heat to low add spices and stir 1 minute. Add lamb to
  skillet.   Increase  heat  to medium high and cook stirring frequently
  until  meat  is evenly browned 10 to 15 minutes.
   Add stock  and  salt. Reduce  heat  to medium,  cover and cook until meat
  is tender  about  20 minutes.   Simmer uncovered until sauce thickens about
  20 minutes.  Stir in yogurt and lemon juice.  Serve immediately over cooked
  rice.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Curry Pickles
 Categories: Vegetables
      Yield: 3 servings
 
     24 ea Med cucumbers, sliced thin        1/2 c  Pickling salt
      2 qt Water                               1 t  Curry powder
  2 1/2 c  Vinegar                           1/4 c  Prepared mustard
      1 T  Celery seeds                   
 
  Put the cucumbers in a bowl, add the salt and water, and let stand for 5
  hours.  Drain and rinse the cucumbers well.  Combine the remaining
  ingredients and bring to a boil.  Add the cucumbers and heat just to the
  boiling point.  Pack into hot jars and seal. Makes 3 pints.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Curry-Lime Dip
 Categories: Appetizers, Dips
      Yield: 4 servings
 
      4 t  Lime juice                          2 t  Dijon mustard
      1 t  Garlic; minced                      1 c  Mayonnaise
      1 x  Cayenne pepper; to taste            1 t  Curry powder
 
  Mix the lime juice and mustard, blending well.  Add the garlic.  Whisk in
  the mayonnaise and then blend in the spices, blending until almost smooth.
  Cover and chill. Makes about 1 1/2 cups of dip. SUGGESTED DIPPERS: Chicken
  Drumettes, Onion Crackers, Chicory, Cauliflower
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: CUSTARD PIE
 Categories: Pies, Desserts
      Yield: 6 servings
 
      2 ea Eggs,slightly beaten                2 T  Milk
      2 c  Sugar                             1/2 c  Flour
      1 t  Vanilla                             4 c  Rhubarb
 
  Combine ingredients;pour into 9" pastry-lined pan or pie plate. Bake @ 400
  degrees 10 minutes.Then bake @ 300 degrees 50 to 60 minutes.Cool.Top with
  whipped cream.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: DELICIOUS KEY LIME PIE
 Categories: Pies, Desserts
      Yield: 6 servings
 
      1 T  Plain gelatin                       1 c  Sugar
    1/4 t  Salt                                4 ea Eggs,separated
    1/2 c  Key lime,strained                 1/4 c  Water
      1 t  Grated lime peel                    1 c  Heavy cream,whipped
      1 ea Baked graham cracker crust     
 
  Mix the gelatin,half of the sugar and the salt in a saucepan.In another
  pan,beat the egg yolks well.Add the lime juice and water to the egg yolk
  mixture.Stir the egg yolk mixture into the gelatin mixture.Cook over low
  heat,stirring constantly,just until the mixture comes to a boil.Remove from
  heat;stir in grated peel.Chill,stirring occasionally,until the mixture
  mounds slightly when dropped from a spoon. Beat the egg whites until soft
  peaks form.Gradually,add the remaining sugar,beating until stiff.Fold into
  the chilled gelatin mixture.Fold in whipped cream (reserve some for
  topping,if desired).Pour into the baked crust.Chill until firm.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      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 Tomatoe sauce, no-salt
      1 T  Vinegar                             1 t  Mustard, dry
    1/2 t  Pepper, red, crushed              1/2 t  Basil, dried, crushed
    1/4 t  Garlic powder                       1 T  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
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Dilled Green Tomatoes Or Cherry Tomatoes
 Categories: Vegetables
      Yield: 1 servings
 
      1 ea See recipe                     
 
  Select small, firm green tomatoes or cherry tomatoes.  Pack the tomatoes
  into sterilized jars and to each quart jar add 1 clove peeled garlic, 1
  stalk celery, several strips of green pepper and a large spray of dill.
  Bring to a boil 2 quarts of water, 1 quart vinegar, and 1/2 cup pickling
  salt and boil for 5 minutes.  Pour the hot brine over the vegetables in the
  jar and seal.  The pickles will be ready to us in about 4 weeks. Hot red
  pepper, celery seed and mustard see may be added to the vinegar mixture.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Dillybeans
 Categories: Vegetables
      Yield: 10 servings
 
      2 lb Tender green beans *                2 c  Water
      2 c  White distilled vinegar         1 1/2 t  Pickling salt/to taste
    1/3 c  Sugar                               2 ea Bay leaves
      2 ea Small onions **                     8 ea Red hot peppers
      8 ea Cloves garlic, peeled               8 ea Sprigs fresh dill
 
  *    Green Beans should be the "stringless" type. **   Onions should be
  peeled and thinly sliced.
  ~--------------------------------------------------------------------- ~---
  Wash beans and snip off ends.  Discard any that are wilted or discolored.
  In a saucepan combine water, vinegar, pickling salt, sugar, bay leaves, and
  onions.  Bring liquid to a boil and simmer for 10 minutes. Drop beans into
  boiling water and cook for just 5 minutes. They must still be crisp. Drain
  immediately and rinse in cold water. Pack beans upright in 8-ounce jars
  with a couple of slices of onion. Add 1 hot pepper, 1 clove garlic, and a
  sprig of dill to each jar and pour hot vinegar mixture over the beans to
  overflowing.  Seal immediately. Makes 8 8-ounce jars. NOTE: ----- Thinly
  cut carrots or other firm vegetables may be used in place of or in addition
  to the beans.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Dirty Rice
 Categories: Cajun, Rice
      Yield: 1 servings
 
      1 x  - seasoning mix;-----------         2 t  Cayenne, ground
      1 t  Mustard, dry                    1 1/2 t  Salt
      1 t  Cumin ground                    1 1/2 t  Black pepper
    1/2 t  Thyme leaves, dried             1 1/4 t  Paprika
    1/2 t  Oregano leaves, dried               1 x  ---- the rice;-------------
      2 T  Chicken fat or vegetable oil      1/2 c  Green pepper finely chopped
    1/2 lb Chicken gizzards, ground            2 t  Garlic, minced
    1/4 lb Pork, ground                        2 T  Butter unsalted
      2 ea Bay leaves                          2 c  Chicken stock
    1/2 c  Onion, finely chopped             1/3 lb Chicken livers, ground
    1/2 c  Celery, finely chopped            3/4 c  Rice uncooked (converted)
 
     Since you like cajun food, here is a recipe that is basic with a cajun
  meal.  It's from Paul Prudhomme's Louisiana Kitchen Combine the seasoning
  mix ingredients in a small bowl and set aside
     Place the Chicken fat, gizzards, Pork and bay leaves in a large skillet
  over high heat; cook until meat is thoroughly browned, about 6 minutes,
  stirring occasionally.  Stir in the seasoning mix, then add the Onions,
  Celery, bell Peppers and Garlic; stir thoroughly, scraping pan bottom well.
  Add the Butter and stir until melted. Reduce ht to medium and cook about 8
  minutes, stirring constantly and scraping pan bottom well (if you're not
  using a heavy-bottomed skillet, the mixture will probably stick a lot). Add
  the stock and stir until any mixture sticking to the pan bottom comes
  loose; cook about 8 minutes over high heat, stirring once. Then stir in the
  Chicken livers and cook about 2 minutes. Add the rice and stir thoroughly;
  cover pan and turn heat to very low; cook five minutes. Remove from heat
  and leave covered until rice is tender, about 10 minutes. (The rice is
  finished this way so as not to overcook the livers and to preserve their
  delicate flavor.) Remove bay leaves and serve immediately.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Drunken Tuna Dip
 Categories: Appetizers, Dips, Cheese/eggs
      Yield: 6 servings
 
  1 1/2 t  Brandy                              1 c  Cream cheese, softened
    1/4 c  Sour cream                        1/4 c  Mayonnaise
    3/4 c  Fresh tuna; flaked, or          6 1/2 oz Tuna, drained & flaked
      2 t  Green onion; minced                 1 t  Lemon juice
    1/8 t  Hot sauce                         1/8 t  Salt
 
  Beat the brandy and cream cheese to a smooth and creamy consistency. Blend
  in the sour cream and mayonnaise.  Mix in the tuna and green onion,
  blending well.  Add the remaining ingredients and blend until almost
  smooth.  May be served at room temperature or chilled. Makes about 2 1/2
  cups of dip. SUGGESTED DIPPERS:  Onion Crackers, French Bread Cubes, Cheese
  Crackers, Celery Root, Cucumber, Radishes, Monterey Jack Cheese Sticks
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: DUTCH APPLE PIE
 Categories: Pies, Desserts
      Yield: 8 servings
 
      1 ea Graham cracker pie crust            1 ea Large egg yolk,slightly beat
    1/4 t  Salt                              1/2 t  Ground cinnamon
    1/4 t  Ground nutmeg                     3/4 c  All-purpose flour
  5 1/2 c  Peeled,sliced cooking apples        1 T  Lemon juice
    1/2 c  Sugar                             1/4 c  Light brown sugar,packed
    1/4 c  Sugar                             1/4 c  Light brown sugar,packed
    1/3 c  Butter, room temperature            3 T  All-purpose flour
 
  Preheat oven @ 375 degrees.Brush bottom and sides of crust evenly with egg
  yolk;bake on baking on baking sheet until light brown,about 5
  minutes.Remove crust from oven. Combine sliced apples,lemon juice,1/2 cup
  sugar,1/4 cup brown sugar, 3 tablespoons flour,salt,cinnamon and nutmeg.Mix
  well and spoon into crust.Mix remaining flour,sugar,brown sugar and butter
  with fork until crumbly.Sprinkle topping mixture evenly over apples. Bake
  on baking sheet until topping is golden and filling is bubbling; about 50
  minutes.Cool thoroughly on wire rack,at least 4 hours.Serve at room
  temperature.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: DYNAMITE CHILI WITH BEANS
 Categories: Chili
      Yield: 4 servings
 
      2 c  Water                              16 oz Tomatoes, whole drained
    1/2 c  Pinto beans, soaked                 2 T  Chili powder
      1 T  Oil or bacon drippings              1 x  Green chile, jalapeno or
      1 x  Onion, sliced                     1/2 x  Green pepper,seeded chopped
      1 t  Oregano, dried, crumbled            1 x  Garlic clove, minced
      2 t  Cumin                             2/3 lb Boneless pork, 1/2" cubes
      2 T  Tortilla flour                    1/3 lb Beef stew meat, 1/2" cubes
    1/3 c  Dry red wine                   
 
  * Mixed with Water to form a paste (optional) Combine Water and Beans in
  medium saucepan and bring to bOil over medium high heat. Reduce heat and
  simmer until tender, about 1 hour. Heat Oil in large skillet over med-high
  heat.  Add Onion, Green Pepper, and Garlic. Saute until tender. Transfer to
  Dutch Oven and set aside. Add Pork and Beef to same skillet. Brown well.
  Stir into vegetables in Dutch Oven. Add Beans and their liquid along with
  Tomatoes and seasonings. Mix well, cover and simmer 1 hour. Add Wine and
  cook, uncovered, 30 minutes. Season with Salt and Pepper. If mixture is too
  liquid, stir in some of the tortilla flour paste to thicken. Fred Drexel,
  1981 World Champion Chili
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Easy Dill Pickles
 Categories: Vegetables
      Yield: 12 servings
 
      4 ea Dzn. pickling cucumbers *           1 ea Bunch dill
      1 qt Cider vinegar                       8 c  Water
      1 c  Pickling salt                       1 x  Cloves gralic, peeled
 
  *  Pickling cucumbers are cucumbers that are not less than 3-inches long
  and not more than 4-inches long.
  ~--------------------------------------------------------------------- ~---
  Wash the cucumbers and remove any stems.  Cover with cold water and
  refrigerate overnight or for several hours.  Pack the cucumbers into pint
  jars as tightly as possible.  Poke in 2 springs of dill. Bring the cider
  vinegar, water, salt and garlic cloves (12 to 16 cloves depending on your
  taste) to a boil.  Boil for 2 minutes.  Fish out the garlic cloves with a
  slotted spoon and put one in each jar (or to taste) while the brine cools
  slightly.  Pour the hot brine into the jars and seal. Makes 12 Pints.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: EASY KARO PECAN PIE
 Categories: Pies, Desserts
      Yield: 8 servings
 
      3 ea Eggs,slightly beaten                1 c  Karo corn syrup
      1 c  Sugar                               2 T  Margarine, melted
      1 t  Vanilla                         1 1/2 c  Pecan halves
      1 ea 9" unbaked pie shell           
 
  In  a large bowl,stir first 5 ingredients until well blended. Stir in
  pecans.Pour into pie shell.Bake in 350 degree oven 50 to 55 minutes or
  until knife inserted halfway between center and edge comes out clean.Cool.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: EASY MILKY WAY PIE
 Categories: Pies, Desserts
      Yield: 6 servings
 
      1 c  21 oz. cherry pie filling           4 t  Lemon juice
      4 ea 1 1/2 oz. milky way bars          1/3 c  Chopped nuts
      1 ea 9" pie crust,chilled           
 
  Add the lemon juice to pie filling.Place in pie shell.Thinly slice candy
  bars over top.Sprinkle with nuts.Bake in a preheated 450 degree oven for 10
  minutes.Reduce temperature to 350 degrees. Continue baking 10 to 15 minutes
  more.Cool and serve.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Easy Shrimp Etouffee
 Categories: Seafood, Main dish
      Yield: 4 servings
 
  1 1/2 x  Sticks margarine                    3 ea Medium onions, chopped
      1 ea Bell pepper, chopped                4 ea Ribs celery, chopped
      1 c  Ro-tel tomatoes                     1 x  Juice of 1/2 lemon
      1 t  Worcestershire sauce              1/4 c  Parsley, chopped
      2 x  Garlic cloves, minced               2 lb Shrimp, peeled
      1 c  Cream of mushroom soup            1/4 c  Green onion tops, chopped
 
  aute Onions, bell Pepper, Celery and Tomatoes in Margarine, covered, or two
  hours.  Add remaining ingredients and cook 30 more minutes. erve over hot
  rice.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Egg Fu Yung
 Categories: Oriental
      Yield: 6 servings
 
      1 c  Barbecued meat your choice *        1 c  Fresh bean sprouts
    1/2 c  Celery, thinly sliced             1/4 c  Onions, thinly sliced
    1/4 c  Green onions chopped fine         1/4 c  Mushrooms sliced into strips
      6 ea Eggs                                1 ea Salt & pepper to taste
      1 x  ----------------------------        2 c  Chicken or beef soup stock
      1 g  Msg accent (optional)           1 1/2 t  Corn starch
      1 ea Salt to taste                  
 
  Combine all ingredients except eggs and mix thouroughly. Add eggs to
  mixture and blend together. Heat enough oil to cover bottom of large
  skillet. Form patties using approximately 1/3 cup of mixture. Fry until
  brown on both sides turning only once. Heat liquid for gravy in small
  saucepan.  Add remaining sauce ingredients and cook until thick and bubbly,
  stirring constantly. Pour over patties and serve hot. * Use leftover
  barbecued pork, chicken, beef or ham.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Egg Rolls
 Categories: Oriental, Appetizers
      Yield: 4 servings
 
      1 lb Package egg roll skins              1 x  Egg beaten
      1 x  Enough oil to deepfry               1 c  Diced roast pork
    1/2 c  Cooked and diced shrimp           1/4 c  Water chestnuts
    1/4 c  Shreded bamboo shoots canned        2 c  Chopped bean sprouts fresh
      2 ea Green onion; finely chopped         4 ea Fresh mushroom chopped
    1/2 t  Sugar                               2 T  Soy sauce
      1 T  Seseme oil                          1 x  Salt and pepper to taste
 
  Heat the seseme oil in a large skillet. Quickly cook the bean sprouts over
  high heat stirring constantly. Add mushrooms, water chestnuts, bamboo
  shoots and cook approximately 2 minutes. Add meat, shrimp, green onion,
  salt & pepper, soy sauce, sugar Remove from heat and set aside to cool.
  Place 2 tablespoons of the mixture in center of egg roll skin. Take the two
  opposite ends and fold in. Moisten other 2 edges with beaten egg. Roll into
  a log shape. Pre-heat oil in either a deep pot or wide deep skillet. Fry
  the egg rolls until golden brown turning every so often to get an even
  browning. Remove from oil and place on absorbent paper to drain and serve
  very hot.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Far East Peanut Dipping Sauce
 Categories: Appetizers, Dips, Vegetables
      Yield: 2 servings
 
      1 t  Soy sauce                           4 t  Water
      2 t  Rice wine vinegar                   1 c  Peanut butter; chunky
      1 t  Sesame oil                          1 t  Chili paste with garlic
    1/8 t  Cayenne pepper                    1/4 c  Mayonnaise
 
  Mix the soy sauce and vinegar together and set aside.  Put the peanut
  butter in a bowl and mix in the sesame oil, blending thoroughly.  Then mix
  in the chili paste and cayenne pepper, blending well.  Add the soy sauce
  blending well.  Blend in the mayonnaise and serve at room temperature.
  Makes 1 1/4 cups of dipping sauce. SUGGESTED DIPPERS: Beef Satay, Shrimp,
  Crayfish, Sesame Crackers, Scallions, Cherry Tomatoes, Snow Peas
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: FASHIONED SWEET POTATO PIE
 Categories: Pies, Desserts
      Yield: 6 servings
 
    1/2 c  Butter, softened                  1/2 c  Packed brown sugar
      1 c  Mashed,cooked sweet potatoes        3 ea Eggs,lightly beaten
    1/3 c  Corn syrup                        1/3 c  Milk
    1/2 t  Salt                                1 t  Vanilla extract
      1 ea Unbaked pie shell              
 
  Cream butter and brown sugar in bowl until light and fluffy.Blend in sweet
  potato and eggs.Add next 4 ingredients;mix well.Pour into pie shell.Bake in
  a 425 degree oven for 10 minutes.Reduce heat to 325 degrees and bake 35 to
  45 minutes longer or until well set.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Favorite Chili Sauce
 Categories: Chili, Vegetables, Sauces
      Yield: 6 servings
 
     25 ea Large ripe tomatoes                 3 ea Sweet red peppers
      1 ea Small bunch celery chopped          6 ea Large onions, chopped
      3 ea Cloves garlic, minced               2 T  Whole allspice, tied in bag
      2 c  Cider vinegar                   1 1/2 c  Light brown sugar
      2 T  Pickling salt                       1 t  Pepper
      1 t  Dry mustard                    
 
  *    Peppers should be seeded and chopped.
  ~--------------------------------------------------------------------- ~---
  Scald, peel, core, and quarter the tomatoes.  Squeeze out the seeds and
  excess juice and finely chop the pulp.  Put the pulp in a large kettle,
  bring to a boil, and boil rapidly until the tomatoes are soft. Ladle off
  the clear liquid that comes to the top of the tomatoes while they are
  cooking.  Add the remaining ingredients and cook for 30 minutes. Discard
  the spice bag and continue to cook for about 1 hour longer, or until thick,
  stirring occasionally.  Seal in hot sterilized jars. Makes 4 - 6 Pints.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Favorite Mustard Pickles
 Categories: Vegetables
      Yield: 6 servings
 
     12 ea Med. sized cucumbers                6 ea Med. sized onions
      6 ea Red peppers, seeded                 2 qt Gherkins (small cucumbers)
      2 qt Pearl onions, peeled *              2 ea Large heads cauliflower **
  1 1/2 c  Pickling salt                       8 c  Sugar
      8 c  Cider vinegar                   1 1/2 c  Unbleached flour
    1/2 c  Dry mustard                         3 T  Tumeric
      2 T  Celery salt                    
 
  *    Pearl onions are the small white or silver skinned onions used in **
  Break cauliflowers into bite-sized flowerets.
  ~--------------------------------------------------------------------- ~---
  Finely chop or grind, through the medium blade of a food chopper, the
  cucumbers, onions, and red pepper, and put each ground vegetable into a
  separate bowl.  Rinse the food chopper between each vegetable. Also put
  into separate bowls, the gherkins, white onions, and the cauliflower
  flowerets.  Sprinkle each vegetable with the salt, using about 1/4 c to
  each bowl.  Cover the gherkins, pickling onions, and cauliflower with cold
  water and let all the vegetables stand overnight. In the morning, drain the
  chopped vegetables in a colander; drain the whole vegetables and dry them
  with a towel.  Mix the vegetables in a preserving kettle, stir in the sugar
  and 6 cups of the vinegar, and bring the mixture to a boil. Combine the
  flour, mustard, tumeric and celery salt and mix them to a smooth paste with
  the remaining vinegar.  Stir the paste gradually into the vegetables and
  continue to stir until the sauce is slightly thickened.  Turn the pickles
  into jars and seal at once. Makes 6 quarts.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Fennel Seed-Onion Dip
 Categories: Appetizers, Dips, Cheese/eggs
      Yield: 4 servings
 
    1/2 t  Fennel seeds                        1 c  Cream cheese, softened
      1 c  Sour cream                        1/4 c  White onion; minced
    1/2 t  Salt                              1/4 t  Black pepper
      1 t  Paprika                        
 
  Beat the fennel seeds and cream cheese together until smooth.  Whip in the
  sour cream.  Blend in all the other ingredients, mixing well. Cover and
  chill. Makes about 2 cups of dip. SUGGESTED DIPPERS: Carrots, Zucchini,
  Turnips, Crab, Butterflake Biscuit Chips
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Fettuccine Alfredo
 Categories: Pasta, Italian
      Yield: 2 servings
 
      4 T  Butter                            1/2 c  Heavy cream
      6 T  Parmesan cheese                     1 x  Salt and pepper to taste
      8 oz Fettuccine                     
 
  Melt  butter in a small saucepan over a low heat.   Off the heat add the
  cream and the grated parmesan.   Put back on the fire to heat the sauce
  through and melt the cheese.  Do not boil.  Stir in the salt and pepper.
  Cook  the  fettuccine in plenty of boiling salted  water. Drain well.
  Combine  the  noodles and the sauce and leave to stand covered for two
  minutes before serving.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: FLORIDA KEY LIME PIE
 Categories: Pies, Desserts
      Yield: 8 servings
 
      1 x  -------------c--------------    1 1/4 c  Graham cracker crumbs
      2 T  Sugar                             1/3 c  Butter, melted
      1 x  -------------f--------------        5 ea Large egg yolks
    1/2 c  Freshly squeezed lime juice       1/3 c  Sugar
    1/8 t  Salt                                2 T  Coarsely grated lime peel
  2 1/2 c  Heavy cream                         1 ea Small lime,sliced,optional
 
  Prepare crust: Heat oven to 375 degrees.In 9" pie plate combine graham
  cracker crumbs and 2 tbsp. sugar;stir in butter until blended. Press
  mixture firmly and evenly over bottom and sides of pie plate; bake 10
  minutes until browned.Cool completely on wire rack. Prepare filling: In top
  of double boiler using wire whisk,beat egg yolks,lime juice,1/3 cup sugar
  and salt until well blended.Set over simmering water;cook about 5
  minutes,stirring constantly until mixture is thick enough to coat back of
  metal spoon.Remove from heat; stir in 1 tbsp. grated lime peel.Refrigerate
  mixture about 45 minutes until cool.Meanwhile,in large bowl with electric
  mixer at medium speed,beat cream until soft peaks form.Set 1 cup whipped
  cream aside for garnish;fold cooled lime mixture into remaining cream.Spoon
  filling into prepared crust;refrigerate at least 2 hours until set. To
  serve: Spoon remaining whipped cream decoratively over top of pie; sprinkle
  cream with remaining 1 tbsp. lime peel.Garnish with lime slices,if desired.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: FLUFFY STRAWBERRY PIE
 Categories: Pies, Desserts
      Yield: 6 servings
 
      1 pk 4 serving strawberry gelatin      3/4 c  Cold milk
    3/4 c  Boiling water                   3 1/2 c  Cool whip whipped topping
    1/2 c  Ice cubes                           1 pt Strawberries,hulled & sliced
      1 pk Vanilla instant pudding             1 ea Baked 9" pie shell,cooled
 
  Completely dissolve gelatin in boiling water.Add ice cubes and stir until
  melted.Prepare pie filling mix with 3/4 cup milk as directed on package fad
  about 2 minutes.Blend in gelatin.Chill,if necessary,until thickened.Fold in
  2 cups of the whipped topping and strawberries.Pour into crust.Freeze 1
  hour or chill in refrigerator 3 hours before serving.Garnish with remaining
  whipped topping and additional strawberries,if desired.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: FOUR-LAYER LEMON PIE
 Categories: Pies, Desserts
      Yield: 8 servings
 
      1 x  ----------first l-----------    1 1/2 c  Flour
    1/2 c  Vegetable oil                       2 T  Sugar, (heaping)
      5 T  Milk                                1 x  ----------second l----------
      8 oz Cream cheese, softened              4 oz Whipped topping
      1 c  Powdered sugar                      1 x  ----------third l-----------
      6 oz Instant lemon pudding mix           3 c  Milk
      1 x  ----------fourth l----------        4 oz Whipped topping
 
  First Layer: Mix all ingredients together and pat into a pie pan. Bake in a
  preheated 400 degree oven until browned,8 to 10 minutes. Second Layer: Beat
  together and pour into pie shell.Chill. Third Layer: Mix until thickened
  and pour on cream cheese layer.Chill. Fourth Layer: Cover pie with 4 oz.
  whipped topping.Chill until serving time
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Frankfuter Bohnensuppe (Bean Soup With Frankfurter
 Categories: Soups, German
      Yield: 4 servings
 
      1 lb Navy beans; dried                   8 c  Water
      3 c  Beef broth                          1 ea Carrot; chopped
      1 ea Celery, chopped                     4 ea Bacon; strips, cubed
      2 ea Onions; small, chopped              1 t  Salt
    1/4 t  Pepper; white                       6 ea Frankfurters, sliced *
      2 T  Parsley; chopped               
 
  *  Note:  Use the real Frankfurters in this recipe and not the hot dogs!
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++
  Soak beans overnight.  In a 3-quart saucepan bring beans, water and beef
  froth to a boil.  Cook for about 1 hour.  Add carrot and celery and
  continue cooking for 30 minutes.  In a separate frypan cook the bacon until
  transparent.  Add the onions; cook until golden.  Set aside. Mash soup
  through a sieve or food mill.  Return to pan and add the bacon onion
  mixture, salt and pepper.  Add frankfurters; reheat about 5 minutes.
  Sprinkle soup with chopped parsley and serve.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Franks Place (crawfish 'Etouff'ee)
 Categories: Ethnic, Seafood
      Yield: 4 servings
 
    1/4 c  Butter or margarine                 1 c  Tomatoes, chopped
      3 T  Flour, all-purpose                  2 c  Crayfish meat
  1 1/2 c  Onions, minced                    1/4 c  Parsley, chopped
    1/2 c  Green onion                         1 t  Salt
    1/2 c  Celery, chopped                   1/2 t  Black pepper
      2 ea Garlic cloves, minced             1/2 t  Pepper, cayenne
      1 t  Tomato paste                        2 c  Rice, hot cooked
      2 c  Fish stock (from heads and          1 x  Tails of fish or crawfish)
 
  1. Melt Butter in alrge saucepan over low heat; remove from heat and stir
  in flur until smooth. 2. Return to heat and cook, stirring, for 10 minutes,
  until roux is    dark brown. 3. Stir in chopped white and Green Onions,
  Celery and Garlic; cook    about 10 minutes. 4. Add Tomato paste to fish
  stock; stir into Onion mixture. 5. Add Tomatoes, Crayfish, Parsley and
  seasonings; cover and simmer    20 minutes. 6. Serve over hot rice.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: FRED DREXEL'S  1981 WINNING RECIPE CHILI
 Categories: Chili
      Yield: 4 servings
 
  2 1/2 lb Beef brisket, 1" cubes              1 x  Beef bouillon cube
      1 lb Lean pork, ground                  12 oz Budweiser beer
      1 x  Large onion, chopped fine       1 1/4 c  Water
      2 T  Wesson oil                          6 T  Chili powder
      3 x  Garlic cloves, minced           2 1/2 T  Ground cumin
      2 T  Diced green chilies               1/8 t  Dry mustard
      8 oz Tomato sauce                      1/8 t  Brown sugar
      1 x  Salt and pepper to taste            1 x  Oregano, pinch
 
  In a large kettle or Dutch oven, brown the Beef, Pork and Onions in hot
  Wesson Oil.  Add Salt and Pepper to taste.  Add remaining ingredients. Stir
  well.   Cover and simmer 3 to 4 hours, until meat is tender and Chili is
  thick and bubbly.  Stir occasionally. Manhattan Chili Co., NYC
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Fried Apples
 Categories: Fruits, Main dish
      Yield: 6 servings
 
      6 ea Lg unpared, cored, red apple        3 T  Butter
    1/2 c  Cooking wine                      1/2 c  Water
      1 c  Sugar                               1 T  Lemon juice
      1 ea 6" cinnamon stick              
 
  Saute apples in butter for 6-8 minutes in non-stick skillet.  Boil wine,
  sugar, cinnamon stick, and lemon juice for 5 minutes.  Pour over apples.
  Cook, uncovered, until apples are tender.  Pour into serving dish. Serve
  warm or cold. NOTE: For a simple supper serve with browned sausage patties
  or links.  For an elegant touch serve with a Pork Roast.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Fried Rice (Chow Fun)
 Categories: Oriental, Main dish
      Yield: 4 servings
 
      3 c  Cooked rice                         3 ea Bacon strips
      3 ea Slightly beaten eggs            1 1/4 c  Meat, finely diced
      2 ea Green onion; finely chopped       1/2 lb Fresh bean sprouts (optional
      6 ea Mushrooms, sliced                   1 x  Salt to taste as needed
      1 x  Dash black pepper                   2 T  Soy sauce
 
  Cook bacon til lightly browned but not crunchy and set aside. Add beaten
  eggs to bacon drippings and scramble.  Remove and chop very fine. Add
  cooked rice and fry for approx. 5 minutes stirring constantly then add
  remaining ingredients; mix well and continue cooking for 10 minutes longer.
  Serve piping hot. NOTE: Use your favorite meats; pork, chicken, ham, beef,
  or shrimp, or experiment with whatever tastes good to you.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Fried Shrimp Balls
 Categories: Oriental, Appetizers, Fish
      Yield: 4 servings
 
      1 lb Fresh shrimp                        4 ea Water chestnuts chopped fine
    1/2 c  Bamboo shoots chopped fine        1/4 t  Fresh chopped ginger
      1 t  Salt                                1 T  White wine
      2 t  Corn starch                         1 ea Egg white
      1 x  Deep frying oil                
 
  Prepare shrimp by cleaning thoroughly and removing shell, legs and devein.
  Mince the shrimp. Combine all of the ingredients except oil Use a teaspoon
  of the mixture and shape into balls. Heat oil in a deep pot or skillet and
  deep fry shrimp balls until Golden Brown.  Remove from oil and place onto
  paper towells to drain excess oil. Serve Hot
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Frittata Ranchera
 Categories: Main dish
      Yield: 5 servings
 
      3 T  Butter or margarine, melted       1/2 c  Chopped onion
    1/2 c  Chopped green bell pepper         3/4 c  Cubed cooked ham
      2 c  15 oz ranch style beans             8 ea Eggs
      2 T  Water                          
 
    Saute onion and green pepper in 1 tablespoon butter; stir in ham and
  beans. Heat to warm; remove from sillet.   Meanwhile, beat together eggs
  and water.   Heat remaining butter in skillet until just hot enough to
  sizzle; add eggs. Cook over low heat until eggs are set. Pour heated bean
  mixture evenly over eggs; cover tightly. Cook until eggs reach desired
  doneness. Cut into wedges to serve. Serves 4-6
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: FROSTY PUMPKIN ICE CREAM PIE
 Categories: Pies, Desserts
      Yield: 10 servings
 
      1 qt Vanilla ice cream                   1 c  Canned pumpkin
    1/4 c  Granulated sugar                    1 t  Pumpkin pie spice
      1 ea 9" baked graham crust               1 c  Heavy cream,stiffly beaten
      1 x  Walnut chocolate candies,opt   
 
  In large bowl,working quickly,combine ice cream,pumpkin,sugar and pumpkin
  pie spice;stir gently but thoroughly to blend. Spread ice cream mixture
  evenly in prepared crust;freeze until firm,at least 1 hour or overnight.To
  serve:Swirl whipped cream decoratively around edge of pie;top with walnut
  shaped chocolate candies,if desired.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: FROSTY RICOTTA CHEESE PIE
 Categories: Pies, Desserts
      Yield: 6 servings
 
      1 c  6oz orange juice concentrate        1 pt Vanilla ice cream,softened
      1 c  Ricotta cheese                    2/3 c  Raspberry jam
      3 c  Non dairy whipped topping           2 ea Graham cracker pie crust
    1/8 t  Orange food coloring (opt.)    
 
  In a large mixing bowl,beat frozen orange juice concentrate for about 45
  seconds.Spoon in softened ice cream and blend.Fold in whipped
  topping,Ricotta cheese and food coloring,if desired. Blend until
  smooth.Place bowl in the freezer for 15 to 20 minutes until mixture will
  mound.Carefully,spread 1/3 cup raspberry jam over bottom of each pie
  crust.Spoon Ricotta mixture into crusts; do not over
  fill.Cover,loosely,with several layers of plastic wrap and freeze until
  firm,at least 6 hours or overnight.Let stand for 20 to 30 minutes at room
  temperature before serving.Garnish with peach slices,raspberries and mint
  sprigs,if desired.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: FROZEN CITRUS PIE
 Categories: Pies, Desserts
      Yield: 6 servings
 
      1 c  6 oz. lemonade concentrate          1 pt Vanilla ice cream,softened
  3 1/2 c  Thawed whipped topping              1 ea Ready graham cracker crust
      1 x  Yellow food coloring,opt.      
 
  Place concentrate in large mixing bowl and beat about 30 seconds.
  Gradually,spoon in ice cream and blend.Fold in whipped topping and add food
  coloring,whipping until smooth.Freeze,if necessary,until mixture will
  mound.Spoon in pie crust.Freeze until firm,at least 4 hours.Store any
  leftover pie in freezer.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: FRUIT TOPPED CHEESE PIE
 Categories: Pies, Desserts
      Yield: 6 servings
 
      1 pk 8 oz. cream cheese,softened       1/3 c  Sugar
  1 3/4 c  Cool whip whipped topping           1 ea Graham cracker crumb crust
      1 c  Canned cherry pie filling      
 
  Beat cheese and sugar until creamy.Mix in topping.Spoon into the crust;add
  pie filling around the edge of the pie.Chill at least 3 hours.Garnish with
  additional whipped topping,if desired.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: FUDGE PECAN PIE
 Categories: Pies, Desserts
      Yield: 8 servings
 
      1 ea 9" unbaked pie shell              1/3 c  Butter or margarine
    1/3 c  Hershey's cocoa                   2/3 c  Sugar
    1/4 t  Salt                                3 ea Eggs,slightly beaten
    3/4 c  Light corn syrup                    1 c  Chopped pecans,optional
      1 c  Pecan halves                   
 
  Heat oven to 375 degrees.Melt butter over low heat;add cocoa and stir until
  smooth.Remove from heat;cool slightly.Stir in sugar,salt,eggs and corn
  syrup.Blend thoroughly.Stir in chopped nuts,if desired.Pour into unbaked
  pie shell.Place pecan halves over top.Bake for 40 minutes.Cool.Let stand 8
  hours before serving.Garnish with sweetened whipped whipping cream or
  whipped topping.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Garlic Mayonnaise Dip
 Categories: Appetizers, Dips, Vegetables
      Yield: 4 servings
 
      1 t  Garlic; minced                    1/4 c  Green onion; finely chopped
    1/4 c  Olive oil                           2 c  Mayonnaise
 
  Mix the garlic, chopped green onion tops and bottoms, and the oil
  thoroughly.  Add the mayonnaise and blend the mixture well, until the oil
  is absorbed into the mayonnaise.  Cover and chill. Makes about 2 1/2 cups
  of dip. SUGGESTED DIPPERS:  Asparagus, Red Bell Pepper, Broccoli, Potato
  Skins, Roast Beef, Turkey
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: GEORGIA PEACH PIE
 Categories: Pies, Desserts
      Yield: 10 servings
 
      1 x  -------------c--------------        2 c  All-purpose flour
    1/4 t  Salt                              3/4 c  Butter
      1 x  -------------f--------------        8 ea Peaches,peeled,1" slices
    1/2 c  Sugar                             1/4 c  All-purpose flour
      2 T  Freshly squeezed lemon juice        1 t  Grated lemon peel
      2 T  Milk                           
 
  Prepare Crust: In large bowl,combine 2 cups flour and salt;using pastry
  blender or two knives,cut in butter until mixture resembles coarse
  crumbs.Sprinkle 5 to 6 tbsp. cold water,1 tbsp. at a time,over flour
  mixture;toss with fork to blend lightly but evenly.When mixture forms
  ball,knead gently 2 or 3 times.Divide dough in half.On lightly floured
  surface roll our half  dough  to  12"  circle;fit  into  9" pie
  plate;trim,leaving  1" overhang.Roll out remaining half dough to 12"
  circle;using sharp knife cut circle into ten strips,each about 1" wide;set
  aside.Heat oven to 375 degrees. Prepare filling: In large bowl,combine
  peaches,sugar,1/4 cup flour,lemon juice and grated peel;toss well.Pour
  filling into prepared crust.Arrange reserved strips of dough in lattice
  pattern over filling;trim strips to match lower of crust overhang.Dampen
  overhang lightly with water;turn up over ends of strips and seal.Flute edge
  decoratively.Brush lattice strips and edge of crust with milk;bake 50
  minutes until bubbling and crust is golden brown.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Gingered Chinese Noodle Soup
 Categories: Soups, Main dish, Oriental
      Yield: 3 servings
 
      3 oz Cellophane noodles                  1 c  Shredded watercress leaves
      2 T  Vegetable oil                     1/2 c  Thinly sliced mushrooms
      1 ea Medium onion, sliced                1 c  Snow peas
      2 ea Thin carrots sliced diagonal        1 t  Oriental sesame oil
      1 t  Minced fresh ginger                 1 t  Rice vinegar
      3 c  Chicken stock                       2 ea Green onions thinly sliced
  1 1/2 c  Water                               1 T  Soy sauce
      1 c  Ham cut into julienne          
 
  Put  cellophane noodles in large bowl.   Cover with boiling water. Let
  stand 5 minutes.  Drain thoroughly. Heat oil in wok or deep large skillet
  over medium high heat.   Add onion and carrots and stir fry 3 minutes. Add
  garlic and ginger stir fry  30 seconds.   Add  stock, water and soy sauce.
  Cover and boil 2 minutes. Add ham water cress, mushrooms and noodles.
  Return to  boil.   Cover, turn  off heat and let steep 2 minutes. Add snow
  peas,  cover and  let steep until vegetables are crisp tender about 3
  minutes.  Stir in sesame oil, rice vinegar and red pepper flakes. Adjust
  seasoning.   Serve in deep bowls, sprinkle with green onions.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: GOLDEN APPLE PIE WITH RUM SAUCE
 Categories: Pies, Desserts
      Yield: 6 servings
 
      7 ea Apples, golden delicious          1/4 c  Brown sugar
      2 T  Flour                             1/2 t  Cinnamon
    1/4 t  Salt                              1/8 t  Nutmeg
      1 x  Pastry for a 2 crust 9" pie       1/4 c  Chopped nuts
      2 T  Rum                                 2 T  Butter
 
  Combine apples with brown sugar,flour,spices and salt.Place in a 9" pastry
  lined pie plate.Flute edges of crust.Sprinkle apples with nuts and rum;dot
  with butter.Roll out remaining pastry.Cut into 3/4" strips.Arrange strips
  in a lattice pattern,atop of pie. Bake @ 425 degrees for 50 to 60 minutes
  or until apples are tender.Cover top of pie with foil part way through
  baking time to prevent over browning of crust.Serve with Rum Sauce. RUM
  SAUCE: Combine 1 cup sugar,3/4 cup water and 1/2 tsp. of cinnamon in medium
  size saucepan.Bring to a boil.Boil 5 minutes over medium high heat,stirring
  constantly.Gradually,blend together 2 tbsp. cornstarch and a 1/4 cup of
  cold water.Stir into hot sugar mixture.Cook and stir until thickened.Stir
  in 1/2 cup rum;cool slightly.Serve warm with pie.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: GRAND PRIZE WINNING MAPLE WALNUT MOUSSE PIE
 Categories: Pies, Desserts
      Yield: 8 servings
 
      3 ea Eggs,separated                    1/8 t  Salt
    3/4 c  Maple syrup                         2 c  Kool whip
      1 c  Walnut meats,chopped                2 T  Semi-sweet chocolate,shaved
      1 ea Chocolate crumb pie shell      
 
  Beat egg yolks until lemon colored.Add salt and maple syrup. Cook in top of
  double boiler until yolk mixture thickens.Cool. Beat egg whites until
  stiff.Combine maple mixture,egg whites, and 2/3 of the Kool Whip,using a
  folding motion.Fold in 3/4 cup of the nut meats.Scrape into baked pie
  shell.Cover with remaining whipped topping.Sprinkle with remaining nut
  meats and chocolate shavings.Freeze for a minimum of four hours.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: GREEN CHILI WITH PORK
 Categories: Chili
      Yield: 6 servings
 
    1/2 c  Olive oil                           5 c  Chicken stock or canned brot
      4 c  Onions, chopped, yellow            28 oz Tomatoes, italian plum,
      8 x  Garlic cloves, chopped              8 x  Jalapeno peppers,
      1 x  Potato, peeled and grated           1 x  Fresh stemmed and minced
     12 x  Poblano chilies (1 1/2 lb),         3 x  Carrots, sliced crosswise,
      1 x  1/2" pieces                        28 oz Green chilies,
  1 1/2 T  Oregano, dried                      3 lb Pork,boneless shoulder,
      1 x  1/2" cubes                     
 
  In a large heavy duty casserole or Dutch oven (about 5 qt.) warm the Oil
  over medium heat.  Add Onions, Garlic, Jalapenos, and carrots.
  Cook,stirring once or twice, for 10 minutes.  Stir in Oregano and Pork
  cubes and cook until Pork has lost its pink color, about 20 minutes. Stir
  occasionally. Stir in the chicken stock, 1 tsp of Salt, crushed Tomatoes
  and the grated potato. Bring to a bOil, then lower the heat and cook
  partially covered, for 1 1/2 hours, stirring occasionally. Cut the Poblano
  into 1/2" strips.  Add them to the Chili and cook , stirring often, for
  another 30 to 45 minutes or until the Pork is tender and the Chili is
  thickened to your liking.  Taste for correct seasonings and let cook
  another 5 minutes.  Serve hot. NOTE: To roast Poblanos, stick them on a
  serving fork and turn over a gas burner until thoroughly charred. Wrap
  Chilies in a paper bag after you roast them. When cool, rinse under cold
  running Water, rubbing off the burned skin. Pat dry and de-stem Chilies.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: GREEN TOMATO MINCED MEAT
 Categories: Pies, Desserts
      Yield: 6 servings
 
      1 lb Cubed stew beef                   1/2 c  Suet
     20 ea Green tomatoes, cored              18 ea Tart apples,peeled
  1 1/2 lb Raisins                             3 T  Cinnamon
    3/4 c  Any sweet fruit juice             3/4 c  Minced citron
      6 T  Orange rind                         3 t  Salt
      1 T  Cloves                          1 1/2 t  Allspice
      1 t  Ginger                              1 c  Beef stock
      1 x  Brandy,if desired              
 
    1/2 to 1 t  nutmeg  Cover meat with water and simmer until tender.Force
  meat,suet, tomatoes and apples through coarse food chopper.Add remaining
  ingredients(except brandy) and simmer 1 hour,stirring frequently. Fill 3
  hot,sterilized 1 quart jars.Place 2 tbsp. brandy on top, if
  desired.Seal.Store in cool place.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Green Tomato Relish
 Categories: Spreads, Vegetables
      Yield: 6 servings
 
      6 ea Red sweet peppers *                 2 lb Green tomatoes
      2 lb Onions                              1 ea Small head cabbage *
      3 ea Sweet green peppers *             1/4 c  Pickling salt
  3 1/2 c  Sugar                               2 c  Cider vinegar
      1 c  Water                               1 T  Mustard seed
      1 T  Ground turmeric                     2 t  Celery seed
 
  *    All vegetables are to be coarsely ground.
  ~--------------------------------------------------------------------- ~---
  Mix vegetables and salt.  Cover and let stand 12 to 18 hours. Drain
  vegetables and rinse.  Mix vegetables and remaining ingredients.
   Heat to boiling; reduce heat.  Simmer, uncovered, 3 minutes.  Pack
  simmering mixture in hot jars, leaving 1/8" headspace; seal.  Process 10
  minutes in a boiling water bath. Makes 5 - 6 pints. NOTE: ----- Vegetables
  can be chopped if you prefer.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Green Tomato Relish II
 Categories: Spreads, Vegetables
      Yield: 4 servings
 
      6 lb Green tomatoes                      3 ea Med. onions
      4 T  Pickling salt                       5 ea Thin slices lemon
    3/4 c  Sweet red pepper *              1 1/2 c  Brown sugar
  1 1/2 c  Vinegar                             2 t  White peppercorns
      2 t  Whole allspice                      2 t  Whole cloves
      2 t  Celery seeds                        2 t  Mustard seeds
      2 t  Dry mustard                    
 
  *   Fresh red sweet pepper should be finely chopped.
  ~--------------------------------------------------------------------- ~---
  Wash and core the tomatoes; peel the onions.  Slice the tomatoes and onions
  thinly, mix with the salt and let stand overnight.  In the morning drain
  thoroughly.  Put the tomatoes and onions in a large kettle and add the
  lemon slices, pepper, sugar, vinegar, and the spices and mustard tied in a
  bag.  Bring to a boil and cook for about 30 minutes or until slightly
  thickened, stirring occasionally. Discard the spice bag and turn the relish
  into hot jars.  Seal at once. Makes 4 Quarts.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Grilled Garden Pizza
 Categories: Main dish, Appetizers, Low-cal
      Yield: 4 servings
 
    2/3 c  Warm water                          1 pk Active dry yeast
      1 T  Olive oil                           2 t  Sugar
  1 1/3 c  All-purpose flour                 3/4 c  Quick or old-fashioned oats
    1/4 c  Romano cheese                     1/2 c  Green pepper, sliced
    1/2 c  Red onion, thinly sliced          1/4 c  Chopped fresh basil or
      2 ea Cloves of garlic                    4 t  Dried basil
      2 c  Plum tomatoes, thinly sliced    1 1/2 c  Shredded part-skim mozarella
 
    Combine first 4 ingredients; let stand 10 minutes or until foamy. In
  mixer bowl, combine flour and uncooked oats. On low speed of electric
  mixer, gradually add yeast mixture; mix an additional 2 minutes. (Dough
  will be soft.) Knead on floured surface 5 times. Place in medium bowl
  sprayed with no-stick cooking spray, turning once to coat. Cover; let rise
  in warm place 30 minutes or until almost doubled. Punch dough down; divide
  into 4 portions. On floured sureface pat each into 6 inch circle. Grill
  over medium hot coals 2 to 4 monites or until bottom is golden brown.
  Remove from grill. On rbowned side, layer remaining ingredients in order
  listed. Return to grill. Cover; cook 4 to 6 minutes or until bottom is
  golden brown and cheese begins to melt. To bake in oven: Heat overn to 425
  degrees. Spray cookie sheet with no-stick cooking spray or oil lightly. Pat
  each portion or dough into 6-inch circle onto prepared sheet. Layer with
  Romano, 1/2 of mozzarella, bell pepper, onion basil garlic and tomatoes.
  Bake 25 minutes or until crust in golden brown. Sprinkle immediately with
  remaining cheese.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Hearty Vegetable Beef Soup
 Categories: Soups, Main dish, Meats
      Yield: 8 servings
 
      2 lb Stew beef, cubed                1 1/2 c  Corn
  3 1/2 qt Water                               2 ea Onions, sliced
      1 ea Onion, chopped                      1 ea Large potato, cubed
      1 T  Salt                                1 c  Spinach, chopped
    1/2 t  Thyme                               1 c  Green beans, chopped
    1/2 c  Split peas                          1 c  Green peas
      6 ea Carrots; sliced                     1 c  Lima beans
      3 c  Celery, diced                       1 c  Ketchup
      1 ea Green pepper, diced                 2 T  Parsley, chopped
      3 ea Medium tomatoes, cubed         
 
  In  large  kettle,  cover beef with water and add chopped  onion, salt,
  thyme.   Bring to boil.   Skim fat from surface.   Add split peas, cover
  and  simmer over low heat,  3-4 hours.   Add all remaining ingredients.
  Cover and simmer 30 minutes.  Adjust seasoning.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: HERSHEY BAR PIE
 Categories: Pies, Desserts
      Yield: 6 servings
 
      1 ea Graham cracker pie crust          1/2 c  Milk
      6 ea 1.35 oz. hershey bars w/nuts       21 ea Large marshmallows (18-24)
    1/2 pk 9 oz. whipped topping          
 
  Place milk,candy bars and marshmallows in top pan of double boiler.Melt.(or
  just use a large pan set in a pan of boiling or simmering water.Chocolate
  will stick and burn if pan is next to the burner.) When melted,set out of
  water to cool completely.Fold topping into chocolate.Pour into pie crust
  and chill in refrigerator for at least 3 hours or until ready to serve.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: HONEY CRUNCH PECAN PIE
 Categories: Pies, Desserts
      Yield: 6 servings
 
      1 x  ----------crisco c----------    1 1/3 c  All-purpose flour
    1/2 t  Salt                              1/2 c  Butter flavor shortening
      4 T  Cold water                          1 x  -------------p--------------
      4 ea Eggs,slightly beaten              1/4 c  Brown sugar,packed
    1/4 c  Granulated sugar                    1 c  White corn syrup
    1/2 t  Salt                                1 t  Vanilla extract
      1 T  Bourbon                             2 T  Butter, melted
      1 c  Chopped pecan nuts                  1 x  ----------crunch t----------
    1/3 c  Brown sugar,packed                  3 T  Butter
      3 T  Honey                           1 1/2 c  Pecan halves
 
  Preheat oven to 350 degrees.For crust:Combine flour and salt in mixing
  bowl.Cut in shortening with pastry blender or 2 knives until mixture is
  uniform.Sprinkle in water,1 tbsp. at a time, until dough forms a ball. On
  lightly floured surface,roll crust into circle 1/8" thick and about 1 1/2"
  larger than inverted 9" pie plate.Gently,ease dough into pie plate,being
  careful not to stretch the dough.Fold pastry edge under to make double
  thickness around rim.Flute as desired. For Filling:Combine all ingredients
  except pecans.Mix well.Fold in chopped pecans;spoon filling into unbaked
  pastry shell.Bake @ 350 degrees 50 to 55 minutes.During last 30 minutes of
  baking,cover edge of pastry shell with aluminum foil to prevent over
  browning. For Topping:Combine sugar,butter and honey in medium saucepan.
  Cook over medium heat until sugar dissolves,about 2 to 3 minutes. Stir
  constantly.Add pecan halves.Stir until pecans are well coated. During last
  10 minutes of baking,remove pie from oven;spread crunch topping evenly over
  top.Return pie to oven;bake remaining 10 to 12 minutes or until topping is
  bubbly and golden brown.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: HOOSIER HARVEST APPLE PIE
 Categories: Pies, Desserts
      Yield: 6 servings
 
      1 x  -------------c--------------        2 c  All-purpose flour
      2 t  Granulated sugar                    1 t  Salt
    3/4 c  Butter flavor shortening          1/4 c  Cold water
      1 ea Small egg,lightly beaten        1 1/2 t  Apple cider vinegar
      1 x  Sugar and cinnamon                  1 x  -------------f--------------
    1/3 c  Firmly packed brown sugar         1/3 c  Granulated sugar
    1/2 t  Cinnamon                            1 T  Butter flavor shortening
      6 c  Peeled,sliced tart apples           3 T  Apple cider, fresh
      1 x  -------------g--------------        1 x  Milk
      1 x  Granulated sugar               
 
  Heat oven to 375 degrees.For crust: Combine flour,granulated sugar and salt
  in a bowl.Cut in butter flavor shortening,using a pastry blender or 2
  knives until all flour is blended in to form pea size chunks.Combine
  water,egg and vinegar.Pour into flour mixture.Mix lightly with a fork until
  dough form a ball.Divide dough in half.press between hands to form two 5 to
  6" pancakes. Wrap in plastic or aluminum foil.Refrigerate. Flour rolling
  surface and pin lightly.Roll dough for bottom crust into a circle.Trim 1"
  larger than upside down 9" pie plate. Loosen dough carefully.Fold into
  quarters.Unfold.Press into pie plate.Trim edge even with pie plate. For
  Filling: Combine brown sugar,granulated sugar,flour and cinnamon.Cut in
  butter flavor shortening with a fork until crumbs form.Toss apples with
  crumb mixture.Pour into unbaked pie shell. Sprinkle cider over filling.
  Roll top crust same as bottom.Use a cookie cutter to make a cut out in the
  center.Remove cut out.Sprinkle lightly with sugar and cinnamon.Bake
  separately.Place on top of pie halfway through the baking time.Moisten edge
  of bottom crust.Lift top crust onto the filled pie.Press edges together.Cut
  even with the edge of pie plate.Use tiny apple cutter to make vents in top
  crust for escape of steam.Use cutter to make additional tiny apple cut outs
  from extra pastry.Brush rim with water.Press apple cut outs gently in place
  all around edges. For Glaze: Brush top with milk.Sprinkle with the
  granulated sugar.Bake @ 375 degrees for 30 to 40 minutes.Cover edge of pie
  with foil the last 10 minutes,if necessary to prevent over browning.Cool
  until barely warm or to room temperature before serving.Makes one 9" pie.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Hot and Spicy Shrimp
 Categories: Cajun, Main dish, Fish
      Yield: 4 servings
 
      1 lb Butter                              2 t  Fresh ground black pepper
    1/4 c  Peanut oil                          2 ea Bay leaves, crumbled
      3 ea Cloves garlic, chopped              1 T  Paprika
      2 T  Rosemary                            2 t  Lemon juice
      1 t  Chopped basil                       2 lb Raw shrimp in their shells
      1 t  Chopped thyme                       1 x  Salt
      1 t  Chopped oregano                     1 ea Small hot pepper chopped or
      2 T  Ground pepper, cayenne         
 
  Shrimp should be of a size to number 30-35 per pound. Melt the Butter and
  Oil in a flameproof baking dish.  Add the Garlic, herbs, Peppers, bay
  leaves, Paprika, and Lemon juice, and bring to a bOil.  Turn the heat down
  and simmer 10 minutes, stirring frequently. Remove the dish from the heat
  and let the flavors marry at least 30 minutes.  This hot Butter Sauce can
  be made a day in advance and refrigerated. Preheat the oven to 450F. Reheat
  the Sauce, add the shrimp, and cook over medium heat until the shrimp just
  turn pink, then bake in the oven about 30 minutes more. Taste for
  seasoning, adding Salt if necessary.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Swedish Spritz (Spritsar) Cookies
 Categories: Cookies, Holidays
      Yield: 96 servings
 
      2 c  Sifted all-purpose flour          3/4 c  Sugar
      2 ea Egg yolks                           1 c  Butter
      1 t  Almond extract                 
 
  Sift together flour and sugar onto bread board.  Make a well in center and
  into this drop egg yolks, butter and extract. Mix into a smooth dough with
  finger tips.  Force through cookie press onto ungreased cookie sheets in O
  and S shapes. Bake in moderate oven (375) 8 to 10 minutes. Yield: 8 dozen
  spritz. (Note: Store cookies in air-tight container. You may want to let
  them sit a day to "ripen" the almond flavor!)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Swedish Ginger Cookies (Pepparkakor)
 Categories: Cookies, Holidays
      Yield: 10 servings
 
    1/2 c  Molasses                          1/2 c  Sugar
    1/2 c  Butter                              1 ea Egg, well beaten
  2 1/2 c  Sifted all-purpose flour          1/4 t  Salt
    1/4 t  Baking soda                       1/2 t  Ginger
    1/2 t  Cinnamon                       
 
  Heat molasses in small saucepan to boiling point.  The boil 1 minute.  Add
  sugar and butter and stir until butter is melted.  Cool.  Beat in egg. Sift
  together flour, salt, soda and spices.  Add to first mixture and mix
  thoroughly. Cover bowl tightly and chill overnight. Roll out a portion of
  the dough at a time on lightly floured pastry cloth. Roll out thin. Cut
  into desired shapes. Bake in a moderate oven (350) 6 to 8 minutes. Yield:
  10 dozen cookies Note: The dough may be shaped into a roll and wrapped in
  waxed paper. Chill thoroughly overnight or longer. Slice thin and bake in
  moderate oven (350). These should be stored in an air-tight container -
  allow flavor to "ripen".
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Zucchini Fritatta
 Categories: Cheese/eggs, Vegetables, Main dish
      Yield: 4 servings
 
      1 x  Zucchini                            2 T  Bread crumbs
      2 T  Milk                              1/2 t  Lemon peel, fresh, grated
      6 ea Eggs                                2 T  Water
      3 T  Parmesan or Romano cheese           1 T  Butter or oil
    1/4 t  Nutmeg                              1 x  Salt and Pepper to taste
 
  Slice the zucchini and blanch for 5 minutes in boiling water, drain. Mix
  bread crumbs, milk and lemon peel together, blend with zucchini. Whip eggs,
  add water and spices and whip again. Pour into hot omlet pan greased with
  butter/oil. When eggs begin to set, top with zucchini mixture. Sprinkle
  with cheese, place under a hot broiler until slightly browned.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cheshire Cat
 Categories: Main dish, Cheese/eggs
      Yield: 4 servings
 
    1/8 lb Margarine            (1)            1 T  Flour                (2)
      1 c  Milk                 (3)            1 ea Egg, Slightly beaten (4)
      1 ea Can tomato soup      (5)            2 c  Cheese (sharp Cheddar)(6)
      1 ea Egg, Slightly beaten (7)       
 
  *GRATE CHEDDAR CHEESE
        Mix in numerical order given (1-7).  After each ingredient wait a few
  minutes before adding another.  Stir often!! Serve over saltines and add
  paprika sprinkled on top.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Wagon Wheel Sausage Pie
 Categories: Brunch, Cheese/eggs
      Yield: 6 servings
 
     12 oz Sausage, little sizzlers            3 c  Hash browns, loose, frozen
    1/2 c  Green onions, chopped               2 T  Milk
    1/2 t  Salt                              1/4 t  Pepper
      8 oz Cream cheese                      3/4 c  Bisquick
    1/3 c  Milk                                2 ea Egg
 
  Cook sausages and drain. Grease 10 inch pie plate. Spread potatoes in pie
  plate. Mix together next 5 ingredients and spread over potatoes. Arrange
  sausages in spoke fashion on top. Mix together bisquick, milk and eggs and
  pour around sausages. Bake uncovered at 400 degrees for 25 to 30 minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Gibanica
 Categories: Cheese/eggs
      Yield: 8 servings
 
      2 lb Cottage cheese, large curd          1 x  Cheese
      4 ea Egg, separated                     10 T  Butter
    1/2 t  Salt                                1 lb Phyllo dough
 
  Mix cheese with egg yolks and one stick of melted butter. Add salt. Beat
  egg whites until foamy and add to cheese mixture. Grease 9 x 13 pan. Place
  3 phyllo sheets on bottom and sprinkle lightly with filling. Alternate
  triple layers of dough with filling, ending with dough.
  Melt remaining butter and sprinkle over top. Bake at 350 degrees for 1
  hour. Let cool slightly before cutting. Can be reheated uncovered.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Lukschen Kugel (Mama Leah Cookbook)
 Categories: Cheese/eggs
      Yield: 8 servings
 
      1 lb Medium egg noodles                  6 ea Eggs
      1 c  Cottage cheese                      1 c  Sour cream
    1/2 c  Sugar                               1 c  Raisins (optional)
    1/2 c  Brown sugar                       1/2 c  Walnuts or pecans
      1 tb Cinnamon                       
 
  Preheat oven to 350 F.  Cook noodles until tender, drain.  Beat eggs in
  large bowl.  Add milk, cheese, sour cream, white sugar and raisins.  Beat
  together and then add noodles.  Mix well.  Pour into 10 x 14 inch pan. Mix
  together brown sugar, nuts and cinnamon.  Sprinkle evenly over noodles and
  bake for 1 hour or until center seems firm.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Blintz Batter - (Mama Leah Cookbook)
 Categories: Cheese/eggs, Appetizers
      Yield: 16 servings
 
      4 ea Eggs                                1 tb Corn oil
      1 c  Milk or water                       1 c  Flour
      1 pn Pinch salt                     
 
  Combine oil and eggs in bowl and beat until light and frothy.  Beat in milk
  or water, then beat in flour and optional salt until well blended. Pour
  batter into a pitcher, cover and refrigerate for 10 to 15 minutes, until
  flour absorbs liquid and thickens. Place an 8 or 9 inch pan over medium
  heat.  Dip a paper towel into some vegetable oil and lightly grease pan.
  When it is very hot, quickly pour batter into pan, swirl very quickly to
  cover entire surface and rapidly back excess into pitcher. Shake crepe on
  to clean tea or paper towel. Cover with plastic wrap or damp towel until
  ready to use. To freeze: Place wax paper between layers. Wrap well in foil.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Bay Head Cream Cheese Spread
 Categories: Appetizers, Cheese/eggs, English
      Yield: 1 servings
 
      8 oz Cream cheese                        1 x  Garlic and curry powders
      1 x  Chinese duck sauce             
 
  Soften cheese and add flavorings to taste. Mound in a serving dish and
  cover generously with duck sauce. Serve with crackers.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Scotch Eggs
 Categories: Cheese/eggs, English
      Yield: 4 servings
 
      8 ea Eggs, hardboiled                    2 lb Sausage meat
 
  Shell eggs. Wrap each egg evenly with 1/4 lb sausage meat. Fry at moderate
  temperature until brown on all sides. Drain on paper towels. Chill in
  refrigerator. When ready to serve, line platter with lettuce and arrange
  Scotch Eggs, cut in half, among the lettuce.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Eggs Benedict without real eggs
 Categories: Cheese/eggs, Main dish
      Yield: 4 servings
 
    1/4 c  Cholesterol-free egg product    1 1/2 t  Lemon juice
      3 T  Evaporated milk                   1/2 c  Butter
      1 ds Cayenne pepper                      4 ea Frozen waffles, toasted
      4 ea Canadian bacon slices, warme        4 ea Egg, poached
 
  Approx. Cook Time: 15min For hollandaise sauce: In a heavy saucepan,
  combine egg product and lemon juice; stir over low heat (watching carefully
  so eggs don't cook) until thickened. Slowly stir in evaporated milk until
  heated. Remove from heat and stir in butter and cayenne pepper until
  smooth. Assemble each serving in the following order: waffle, Canadian
  bacon and poached egg. Top each with sauce and serve immediately.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Shrimp-Cheese Roll
 Categories: Appetizers, Fish, Cheese/eggs
      Yield: 28 servings
 
  1 1/2 c  Muenster Cheese (shredded)          1 c  Cooked shrimp
    1/4 c  Green onion (slice thin)            2 ea Eggs
    1/2 t  Salt                              1/8 t  Pepper
      1 pk Cresent Rolls                       1 T  Butter (melted)
      1 ea Egg yolk w/1 T water (opt)     
 
  In large bowl, stir together Muenster cheese, shrimp, onion, salt, pepper
  and eggs; set aside.  Unroll cresent roll dough onto lightly floured
  surface.  Pinch together perforations on both sides of dough. Fold in half
  crosswise and with a lightly floured rolling pin, roll out to 14x9 inch
  rectangle.  Brush with butter.  Spread cheese-shrimp mixture in a 2 inch
  strip along 1 long edge of dough; roll up as a jelly roll. Firmly pinch
  seam and ends together, then moisten slightly with water and smooth lightly
  with dull edge of knife to seal dough well.  Lift roll onto ungreased
  cookie sheet.Brush with egg-yolk mixture.  Bake in preheated oven 400F for
  25 minutes or until grolden brown.  Cool on rack 20 minutes. With sharp
  knife, cut in 1/2 inch slices.  Makes 28.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cheese Log
 Categories: Appetizers, Cheese/eggs
      Yield: 10 servings
 
    1/2 lb New York Sharp Cheese             1/2 lb Pimento cheese
    1/2 lb Cream cheese                        2 ea Garlic cloves
      2 t  Worcestershire sauce              1/4 t  Red pepper
      2 T  Mayonnaise                        1/4 t  Salt
 
  Grate cheese.  Add all ingredients, chill a little and divide into thirds.
  Roll in paprika.  Can be frozen.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Brie En Croate
 Categories: Appetizers, Cheese/eggs
      Yield: 5 servings
 
      1 ea Brie round                          1 ea Pasrty dough
      1 ea Egg                                 2 T  Milk
 
  Completty enclose cheese in pastry.  Make egg wash of egg and milk. Put
  brie on baking sheet with seam side of dough down.  Brush with egg wash.
  Cut garnish of leaves, flowers, etc., from scraps of pastry and decorate
  top of Brie.  Bake at 350F about 30 minutes or until golden brown.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Raisin Cream Cheese Spread
 Categories: Cheese/eggs, Appetizers, Fruits
      Yield: 4 servings
 
      8 oz Cream Cheese; Room Temp.          1/3 c  Raisins or Currants
    1/2 t  Ginger                            1/4 t  Salt
      2 T  Chutney; Chopped                    4 T  Sherry; Medium Dry
 
  Beat the cream cheese until smooth, then work in the raisins or cur- rants,
  ginger, salt and chutney.  Add the sherry, a T at a time, until the mixture
  is of spreading consistency.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Appetizer Cheese Ball
 Categories: Cheese/eggs, Appetizers
      Yield: 12 servings
 
      8 oz Cream Cheese; Room Temp.            4 oz Blue Cheese, Crumbled
      4 oz Cheddar Cheese; Shredded            2 t  Mustard; Dijon-style
      1 t  Worcestershire Sauce              1/8 t  Garlic Powder
    1/4 t  Salt                              1/2 c  Pecans; Finely Chopped
    2/3 c  Currants                          3/4 c  Parsley; Chopped
      1 x  Assorted Crackers                   1 x  Apple Wedges
 
   -------------------DIPPERS---------------------------------- Place the
  cream cheese, blue cheese, cheddar cheese, mustard, Worcestershire, garlic
  powder, and salt in a mixer bowl and beat at low speed just until well
  mixed.  Stir in the pecans and currants. Taste and adjust seasoning.
  Refrigerate the cheese mixture for 30 minutes or until slightly firm, then
  shape into a ball.  Roll in the chopped parsley to coat well. Cover with
  plastic wrap and refrigerate until ready to serve. Let stand at room
  temperature for about 30 minutes before serving. Place on a platter
  surrounded with crackers and apple wedges.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Turtle Cheese Cake--Microwave
 Categories: Cakes
      Yield: 12 servings
 
      4 T  Margarine                       1 1/4 c  Graham cracker crumbs
     14 oz Caramel candies (36 Brachs)       1/2 c  Evaporated milk
      1 c  Pecan pieces                       16 oz Cream cheese
      1 c  Chocolate chips, divided          1/2 c  Sugar
      1 t  Vanilla                             2 x  Eggs
      2 T  Milk                               12 x  Pecan halves
 
  Put margarine in a 9 inch round glass or plastic layer cake pan. Microwave
  on HIGH 40 seconds, until melted.  Stir in crumbs and pat on bottom of pan
  Put caramels in a 1 quart casserole with evaporated milk.  Microwave on
  HIGH 2-3 minutes, until melted. Pour on crust and press pecan pieces into
  it. Refrigerate. Put cream cheese in a large glass mixing bowl with 1/2 cup
  chocolate chips.
   Microwave on 50% (MDM) 3-3 1/2 minutes, until cheese is softened and chips
  are melted.  Add sugar and vanilla; blend with an electric mixer.  Add egg
  and blend.  Pour on top of caramel layer in cake pan.  Rotating twice
  during baking, microwave on 70% (MDM-HIGH) 10-11 minutes, until center
  still juggles slightly.  Cool and refrigerate. Combine remaining chips and
  2 tablespoons milk in a 2 cup glass measure.
   Microwave on HIGH 1-2 minutes, until chips are melted.  Stir until smooth
  and spread on top of cheesecake.  Top with pecan halves. NOTE: Assembled
  cheesecake can be baked in a 350 degree pre-heated conventional oven for 40
  minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chow Mein Casserole
 Categories: Main dish, Oriental
      Yield: 4 servings
 
      1 lb Hamburger                         3/4 c  Celery; chopped
    3/4 c  Onion; chopped                  1 1/4 c  Boiling water
    1/2 c  Uncooked rice                     1/2 t  Salt
      1 ea Can chicken and rice soup           4 oz Mushrooms
      1 T  Brown sugar                         2 t  Soy sauce
      1 t  Butter or margarine             1 1/2 c  Chow mein noodles
 
  Cook and stir hamburger, celery and onion until hamburger is light brown,
  then drain. Pour water on rice and add salt in greased 2qt casserole. Stir
  in hamburger, soup, mushrooms, sugar, soy sauce and margarine. Cover and
  cook in 350f oven for 30 min; stir. Cook uncovered for 30 min longer. Stir
  in noodles, serve immediately.
  Note: Water chestnuts or bamboo shoots may be added if desired.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pisang Goreng (Sauteed bananas)
 Categories: Fruits, Oriental
      Yield: 4 servings
 
      2 ea Banana                              4 T  Butter
 
  Peel bananas and slice lengthwise and then in half crosswise. Heat butter
  in a skillet large enough to hold the bananas in a single layer. Place
  bananas in the skillet cut side down when the margarine is bubbling but not
  brown. Saute until golden, turning once; about two minutes per side. Drain
  on paper towels. Serve immediately.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pop-up Pizza
 Categories: Main dish, Cheese/eggs, Breads
      Yield: 8 servings
 
----------------------------------FILLING----------------------------------
  1 1/2 lb Hamburger                           1 ds Salt
      1 c  Onion; chopped                    1/2 c  Water
      1 c  Green pepper; chopped             1/8 ts Hot pepper sauce
      1    Garlic clove                        1 pk Spaghetti sauce mix (1.5oz)
    1/2 ts Oregano                       

-----------------------------------BATTER-----------------------------------
      1 c  Milk                                2    Eggs
      1 c  Flour                             1/2 ts Salt
      1 tb Oil                           

------------------------------------MISC------------------------------------
      7 oz Jack/Mozz. cheese slices          1/2 c  Parmesan cheese; grated
 
  Pre-heat oven to 400f.
  *** FILLING ***
  In large skillet, brown hamburger and drain. Stir in onion, green pepper,
  garlic, oregano, salt, water, hot pepper sauce, tomato sauce and sauce
  mix;simmer about 10 min stirring occassionally.
  *** BATTER ***
  In a bowl, combine milk, oil and eggs; beat 1 min on medium speed. Add
  flour and salt; beat 2 min or until smooth.
  *** ASSEMBLY ***
  Pour hot meat mixture into 13x9 pan; top with cheese slices. Pour batter
  over cheese, covering filling completely; sprinkle with parmesan cheese.
  Bake at 400f for 25-30 min or until puffed and brown.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Bogracs Gulyas (kettle Goulash)
 Categories: Main dish, Soups
      Yield: 6 servings
 
      4 tb Bacon fat                           3 lb Stewing beef; in 1" cubes
      5    Lg onions; coarsly chopped               Pepper; to taste
      2    Lg green peppers; chopped                Salt; to taste
      3    Garlic clove; minced                6 oz Tomato paste
  1 1/2 tb Hungarian Paprika                        Sour cream; at room temp.
 
  Preheat oven to 325f. Heat fat in a deep heavy pot. Cook the onions,
  peppers, and garlic until the onions are limp and transparent. Add paprika
  has lost its raw taste. Add beef and remaining ingredients except sour
  cream.  Stir well to combine. Simmer in preheated oven for 1 1/2 to 2 hours
  or until the meat is tender. Adjust oven temperature during cooking time so
  contents of pot remain at a simmer. Serve in shallow soup bowls with a
  tablespoon of sour cream atop each serving.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Chip Cookies
 Categories: Cookies, Desserts
      Yield: 72 servings
 
    3/4 c  Marg; softened                      3 tb Water
    3/4 c  Shortening                          3 ts Vanilla
  1 1/2 c  Brown sugar, lt; packed         3 3/4 c  Flour; unsifted
    3/4 c  Sugar                           1 1/2 ts Baking soda
      3    Eggs                              3/4 ts Salt
      3 tb Corn syrup, lt                      3 c  Chocolate chips; semi-sweet
 
  Cream marg, shortening, sugars, eggs,corn syrup, water and vanilla; beat
  well.  Combine flour, baking soda, salt; add to creamed mixture.  Beat
  well.  Stir in chips.  Drop by rounded teaspoonfulls.  Bake at 350 deg. for
  15 min.  Allow to cool on cookie sheet for 1 min. then remove to cooling
  racks until completely cooled.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Oatmeal Raisin Cookies
 Categories: Cookies, Desserts
      Yield: 48 servings
 
    1/2 c  Margarine; softened                 2 ts Cinnamon
    1/2 c  Shortening                        1/4 ts Nutmeg
      1 c  Brown sugar, lt; packed           1/8 ts Ginger
    1/2 c  Sugar                           1 1/2 c  Flour; unsifted
      2    Eggs                                1 ts Baking soda
      2 tb Water                               1 ts Salt
      2 tb Corn syrup, lt                      3 c  Oats, old fashioned
      2 ts Vanilla                             1 c  Raisins
 
  Cream marg, shortening, sugars, eggs, corn syrup, water, and vanilla; beat
  well.  Combine flour baking soda and salt; add to creamed mixture.  Beat
  well; stir in oats and raisins. Drop by rounded teaspoonfuls onto ungreased
  baking sheet.  Bake at 350 deg for 15 min.  Cool slightly on sheet before
  removing to cooling racks.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Aniseed Cookies
 Categories: Cookies, Desserts
      Yield: 40 servings
 
      4    Eggs; separated                     2 c  Flour, all purpose
  1 3/4 c  Powered sugar; sifted             1/4 ts Baking powder
           Pinch salt                          2 ts Aniseed; ground
 
  Grease and flour baking sheets.
  Beat egg yolks, powdered sugar and salt in a large bowl until pale and
  creamy. Beat egg whites until very stiff; fold into egg yolk mixture.
  Siftflour, baking powder and aniseed onto egg mixture; fold in quickly but
  thoroughly. Fill a pastry bag fitted with a plain nozzle with cookie
  mixture. Pipe in small rounds onto prepared baking sheets. Let stand
  overnight to dry out.
  Preheat oven to 325 deg. Bake cookies 20 minutes. Cool on rack.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Traditional Decorated Christmas Cookies
 Categories: Cookies, Desserts
      Yield: 48 servings
 
    3/4 c  Butter, unsalted; softened          1 ts Vanilla
    1/2 c  Sugar                             1/4 ts Salt
      1    Egg                             2 1/4 c  Flour; unsifted
      1 tb Lemon peel; finely grated           1 tb Water; (use 2 if req'd)

-----------------------------------ICING-----------------------------------
      3    Egg whites                          2 ts Water; (use 3 if req'd)
      1 lb Powdered sugar                           Food colors, sprinkles, etc
 
  Beat together butter and sugar in small bowl with electric mixer until
  light and fluffy. Beat in egg, lemon peel, vanilla and salt. Gradually beat
  in flour until thouroughly incorporated. Add water, a few drops at a time,
  only until dough starts to come away from side of bowl. Wrap dough in
  plastic wrap. Refrigerate until firm, about 2 hours. Preheat oven to 350
  deg. Lightly grease 4 cookie sheets.
  On lightly floured surface, roll out dough to 1/8" thickness. Cut out
  var-ious shapes using cookie cutters or homemade cardboard patterns, or
  free- hand. Reroll scraps and cut out. Make small holes with wooden pick if
  planning to hang cookies.
  Bake for 12 to 15 minutes or until beginning to brown around edges.
  Removecookies to wire rack to cool before decorating.
  Prepare icing: Beat egg whites in small bowl with electric mixer until
  foamy. Slowly beat in the powdered sugar. Continue to beat untion thick and
  creamy. Add just enough water to get a good spreading consistency. Tint
  with food coloring, if you wish. Spread evenly over cookies.
  Decorate with glitter, sprinkles, dragees and cinnamon red hots, if
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Baked Vanilla Cheesecake
 Categories: Cakes, Desserts
      Yield: 8 servings
 
-----------------------------------PASTRY-----------------------------------
  1 2/3 c  All-purpose flour                   2 tb Sugar
      1    Pinch of salt                       1    Egg
    1/2 c  Butter, cut in small pieces         4 tb Ice water
      1 tb Butter; (add to above)        

----------------------------------FILLING----------------------------------
  1 1/2 lb Cream cheese                      1/4 c  Cornstarch
    1/4 c  Oil                                 5    Drops vanilla extract
  1 1/4 c  Sugar                             1/2 c  Milk
      3    Eggs; separated                
 
  Sift flour and salt into a large bowl. Using a pastry blender or 2
  knives,cut in butter until evenly distributed and mixture resembles
  breadcrumbs. With a fork, lightly mix in sugar, egg and enough ice water to
  make a dough. Press into a ball and wrap in foil or plastic wrap.
  Refrigerate for 30 minutes.
  Preheat oven to 350f. On a floured surface, roll out dough to fit a 10-in
  flan tin with a removable bottom. Place dough in tin without stretching.
  ** FILLING **
  Beat cream cheese, oil, sugar, egg yolks, cornstarch, vanilla and milk in
  alarge bowl until smooth. Beat egg whites until stiff; fold into cream
  cheese mixture. Pour into pastry shell. Bake 50 to 60 minutes or until a
  wooden pick inserted in center comes out clean. Turn off oven. Let
  cheesecake cool in oven with door open slightly. Remove cooled cheesecake
  from tin and serve.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Strawberry Cheesecake
 Categories: Cakes, Desserts
      Yield: 12 servings
 
-----------------------------------CRUST-----------------------------------
  1 1/2 c  Graham crakers                      3 tb Butter or margarine; melted
      2 tb Sugar                         

----------------------------------FILLING----------------------------------
     19 oz Cream cheese; softened            1/4 ts Vanilla
      1 c  Sugar                               3    Eggs
      2 ts Lemon peel; grated            

-----------------------------------GLAZE-----------------------------------
      1 c  Mashed strawberries                 3 tb Cornstarch
      1 c  Sugar                             1/3 c  Water
 
  Pre-heat oven to 350f.
  CRUST: Stir together graham cracker crumbs and sugar. Mix in butter
  thoroughly and press into a 9" springform pan. Bake 10 minutes. Cool.
  Reduce oven temperature to 300f.
  FILLING: Beat cream cheese in a large mixing bowl. Gradually add sugar,
  beating until fluffy. Add lemon peel and vanilla. Beat in eggs one at a
  time. Pour into shell. Bake 1 hour or until center is firm. Cool to room
  temperature and then spread with the strawberry glaze. Chill 3 hours.
  GLAZE: Blend sugar and cornstarch together in a small saucepan. Stir in
  water and strawberries. Cook, stirring constantly, until the mixture
  thickens and boils. Boil and stir for 1 minute. Cool thoroughly before
  spreading over cheesecake.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cajun Meat Loaf
 Categories: Cajun, Main dish, Meats
      Yield: 6 servings
 
-------------------------------SEASONING MIX-------------------------------
      2    Whole bay leaves                  1/2 ts White pepper
      1 ts Salt                              1/2 ts Ground cumin
      1 ts Ground cayenne pepper             1/2 ts Ground nutmeg
      1 ts Black pepper                  

------------------------------MAIN INGREDIENTS------------------------------
      4 tb Unsalted butter                   1/2 c  Evaporated milk
    3/4 c  Finely chopped onions             1/2 c  Catsup
    1/2 c  Green bell peppers, chopped     1 1/2 lb Ground beef
    1/4 c  Green onions, finely chopped      1/2 lb Ground pork
      2 ts Minced garlic                       2    Eggs, lightly beaten
      1 tb Tabasco sauce                       1 c  Very fine bread crumbs
      1 tb Worcestershire sauce           
 
  Combine the seasoning mix ingredients in a small bowl and set aside.
  Melt the butter in a 1-quart saucepan over medium heat. Add the onions,
  celery, bell peppers, green onions, garlic, tabasco, Worcestershire and
  seasoning mix. Saute until mixture starts sticking excessively, about 6
  minutes, stirring occasionally and scraping the pan bottom well. Stir in
  the milk and catsup. Continue cooking for about 2 minutes, stirring
  occasionally. Remove from heat and allow mixture to cool to room
  temperature.
  Place the ground beef and pork in an ungreased 13x9-inch baking pan. Add
  the eggs, the cooked vegetable mixture and the bread crumbs, remove the bay
  leaves. Mix by hand until thoroughly combined. In the center of the pan,
  shape the mixture into a loaf that is about 1-1/2 inches high, 6 inches
  wide and 12 inches long. Bake uncovered at 350F for 25 minutes, then raise
  heat to 400F and continue cooking until done, about 35 minutes longer.
  Serve immediately as is or with Very Hot Cajun Sauce for Beef.
  This is best using both ground pork and ground beef, as the pork gives more
  flavor diversity. However, you can make it with ground beef only. From Paul
  Prudhomme's "Louisiana Kitchen"
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Hummus #1
 Categories: Garlic, Appetizers
      Yield: 4 servings
 
     31 oz (2 cns) Chick Peas                1/3 c  Lemon Juice or To Taste
           Liquid *                            3    Large Cloves Garlic(or More)
      6 tb Tahini **                                Salt & Fresh Ground Pepper

---------------------------------GARINISHES---------------------------------
           Olive Oil                                Fresh Chopped Parsley
           Paprika                        
 
  *   Liquid shoud be 1/4 of the liquid from 1 can of chick peas. ** Tahini
  is (seame seed paste) is available in Milddle Eastern Food Shops and many
  of the larger supermarkets featuring Ethnic Foods.
  ~-------------------------------------------------------------------------
  Combine all ingredients, except garinshes, in blender or food processor
  container.  Blend to a smooth, creamy paste.  Taste and add mor lemon juice
  or salt to suit your taste.  It should be the creamy consistency of mashed
  potatoes.  Thin with chick pea liquid or water if necessary. Scrape into an
  attractive bowl,  Color olive oil with a bit of paprika. Drizzle oil over
  the surface in a decorative pattern and sprinkle with parsley. Serve with
  wedges of pita bread and raw vegetables.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Zwei-bohnenensuppe (two Bean Soup)
 Categories: German, Soups
      Yield: 4 servings
 
  1 1/4 c  White Beans; Dry                    1    Potato; Peeled & Diced
      4 oz Ham; Cubed                          1 tb Butter
      1 c  Cut Green Beans; *                  2 tb Unbleached Flour
    1/4 c  Celery; Diced                     3/4 c  Beef Broth
      1    Green Onion; Diced                1/2 ts Salt
      1    Onion; Yellow, diced              1/4 ts Pepper

----------------------------------GARNISH----------------------------------
      1    Parsley; Sprig                 
 
  *  Beans can be either fresh or frozen.  Do not use canned.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Cover white beans with cold water and soak overnight.  Drain and place
  beans in a 2-quart saucepan.  Add ham and enough cold water to cover beans
  by 1 inch.  Bring water to a boil and simmer for about 1 hour or until
  beans are tender.  Add green beans, celery, onion and potato.  Add enough
  water to cover the vegetables; simmer for 20 minutes.  In a frypan melt
  butter and stir in flour.  Cook, stirring until lightly browned.  Remove
  from heat and stir in heate beff broth.  Cook mixture until smooth.  Stir
  mixture into the soup and simmer until soup is thickened and vegetables are
  tender.  Season woth salt and pepper.  Garnish with chopped parsley and
  serve immediately.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Weisse Bohnensuppe (white Bean Soup)
 Categories: German, Soups
      Yield: 8 servings
 
      1 lb Navy Beans; Dry                     1    Garlic; Clove, Minced
      3 qt Water                               2 c  Celery &Tops; Finely Chopped
      1    Ham Bone Or Hock; Smoked        1 1/2 ts Salt
      2 tb Parsley; Chopped                  1/2 ts Pepper
      1 c  Onions; Finely Chopped         
 
  Cover beans with water in large pot or soup kettle and soak overnight.
  Rinse beans well and return to pot with ham bone and 3 quarts of water.
  Simmer, uncovered, for 2 hours.  Add parsley, onions, garlic, celery and
  tops, salt and pepper.  Simmer, uncovered, for 1 hour or until vegetables
  are tender.  Remove ham bone, dice the meat, and add meat to soup.  Serve
  hot.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Spargel In Weisser Sosse (white Asparagus In White Sauce)
 Categories: German, Vegetables
      Yield: 4 servings
 
     29 oz White Asparagus; (2 Cans)         1/2 c  Milk
      2 tb Margarine                           4 oz Ham;Cut into Julienne Strips
      2 tb Unbleached Flour                  1/8 ts Nutmeg; Freshly Grated
    1/2 c  ;Asparagus Liquid                 1/4 ts Salt
 
  Drain asparagus spears, reserving 1/2 cup of the liquid.  Heat margarine in
  a saucepan.  Add flour; blend.  Gradually pour in asparagus liquid and
  milk.  Stir constantly over low heat until sauce thickens and bubbles. Add
  cooked ham and seasonings.  Gently stir in asparagus spears; heat through
  but do NOT boil.  Serve in preheated serving dish.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Grune Bohnen Mit Dill (grean Beans With Dill)
 Categories: German, Vegetables
      Yield: 4 servings
 
      9 oz Cut Green Beans; Frozen(1pk)        1 ts Dillweed OR Dillseed
    1/3 c  ;Water, Boiling                     2 tb Butter
      1    Beef Bouillon Cube             
 
  Place frozen green beans in saucepan with boiling water, bouillon cube, and
  dill.  Cover; bring to a boil.  Separate beans with a fork, reduce heat and
  simmer for 10 minutes or until tender.  Drain.  Stir in butter and serve.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Kohl Westfalisch (westphalian Cabbage)
 Categories: German, Vegetables
      Yield: 4 servings
 
      2 lb Cabbage; (1 Head) Approx Wt.        3    Apples; Small, Tart
      3 tb Vegetable Oil                       1 tb Cornstarch
      1 ts Salt                                2 tb ;Water, Cold
      1 ts Caraway Seeds                       3 tb Red Wine Vinegar
      1 c  Beef Broth                        1/4 ts Sugar
 
  Shred Cabbage.  Heat vegetable oil in a Dutch oven, add cabbage, and saute
  for 5 minutes.  Season with salt and caraway seeds. Pour in the beef broth
  and cover, simmer over low heat for about 15 minutes.  Meanwhile peel,
  quarter, core and cut apples into thin wedges.  Add to cabbage and simmer
  for another 30 minutes.  Blend cornstarch with cold water, add to cabbage,
  and stir until thickend and bubbly.  Season with vinegar and sugar just
  before serving.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Saucy Beef Taco Pizza
 Categories: Meats
      Yield: 4 servings
 
      2 lb Ground Beef Round                   1 c  Shredded Monterey JackCheese
      1    Med. Onion, Chopped               1/2 c  Shredded Cheddar Cheese
     16 oz Taco Sauce, Mild or Hot                  Sliced Olives (Optional)
      4 oz (1 cn) Mild Green Chilies *              Sliced Mushrooms (Optional)
    1/2 c  Sliced Ripe Olives                  1 c  Shredded Lettuce
      8 oz (1 cn) Refrigerated Rolls **        1    Med. Avocado ***
  1 1/2 c  Crushed Corn Chips                  1    Med Tomato, Diced
      1 c  Dairy Sour Cream               
 
  *     Chilies should be chopped mild green chilies and be drained. ** Rolls
  should be Refrigerated Crescent Rolls. *** Avocado should be peeled and
  sliced.
  ~-------------------------------------------------------------------------
  Brown ground beef and onion in large frying-pan or Dutch oven.  Pour off
  drippings.  Add 1 cup taco sauce, green chilies and olives.  Separate
  crecent rolls into 8 triagnles and press into greased 9 to 10-inch pie pan
  to form crust.  Sprinkle 1 c crushed corn chips evenly over dough.  Spread
  beef mixture evenly over chips, spread with sour cream.  Cover with
  shredded Monterey Jack cheese, then shredded Cheddar Cheese.  Sprinkle with
  remaining 1/2 cup crushed chips.  Garnish with sliced olives adn mushrooms,
  if desired.  Bake in a moderate oven (375 degrees F.) for 20 to 25 minutes
  or until crust is golden.  Cut into wedges and serve with lettuce, avocado,
  tomato and remaining taco sauce. NOTE: Pastry for single-crust pie may be
  substituted for crescent rolls.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Italian Sausage Spaghetti Sauce
 Categories: Cajun, Italian, Main dish, Sauces
      Yield: 8 servings
 
      2 lb Italian sausage                     1 c  Celery, finely chopped
      1 c  Dried parsley                     1/4 ts Dried mint
      1 tb Garlic, finely chopped            1/2 c  Bell pepper, finely chopped
    1/2 c  Olive oil                           3 c  Tomato sauce
      1 ts Red cayenne pepper                  2 c  Water
      1 c  Plain flour                              Salt, to taste
      3 tb Lea & Perrins                       2 c  Dry white wine
      2 c  Onions, finely chopped         
 
  Cut Italian sausage into 2-inch lengths.  Brown sausage off in olive oil
  (about half cook it), remove from pan and put aside, Add flour to oil that
  was used and make roux.  Add onions, celery, and bell pepper. Stir and cook
  until tender or clear. Add water and stir until smooth. Add wine (you may
  wish to experiment with the amount of wine used, 2 cups is too much for
  some tastes), parsley, and garlic.  Pour in red pepper, Lea & Perrins
  Worcestershire sauce, dried mint, and tomato sauce. Stir real well. Bring
  to a bubbly boil and add salt, to taste. Add sausage. Bring back to a boil.
  Turn heat down to simmer. Cook for about 3 or 4 hours. Serve over spaghetti
  topped with cheese. From Justin Wilson's "Outdoor Cooking With Indoor Help"
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Shrimp Newburg
 Categories: Cajun, Main dish, Seafood
      Yield: 8 servings
 
      2 tb Butter                            1/4 ts Salt
      2 tb Flour                             1/4 ts Pepper
      1 c  Milk                                2 tb Lea & Perrins sauce
      2 lb Raw shrimp                          2    Beef bouillon cubes
      2    Pimentos and 1 can liquid         1/2 ts Dry mustard
      1    Egg                                      Onion tops
    1/2 c  Cream                                    Tabasco sauce
      1    Small onion                       1/4 c  Hot water
 
  Make white sauce by melting butter, add flour and cook until it bubbles,
  add onions, simmer a minute.  Add hot milk and cook until sauce thickens.
  Add peeled raw shrimp, pimentos and liquid from one whole can, 2
  tablespoons Lea & perrins sauce and beef bouillon cubes disolved in hot
  water, dry mustard, chopped onion tops, dash of tabasco sauce. Before
  removing from fire, add beaten egg and cream. Mushrooms optional. From
  "Talk About Good"  Submitted by Mrs. Curtis G. Breaux, Baton Rouge.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Red Beans With Rice
 Categories: Cajun, Main dish
      Yield: 6 servings
 
      1 lb Red kidney beans                    1    Bell pepper
      1 lb Salt pork                           1    Chopped onion
      2    Cloves garlic                       1    Stalk celery
      1 ts Italian seasoning                   1    Whole hot pepper
 
  Boil pork 5 minutes to get rid of salt.  Put pork in second water (hot) and
  add beans, water, should be one-half inch above beans. Add immediately, one
  bell pepper, one chopped onion, celery, garlic, Italian seasoning and whole
  hot pepper.  Cook slowly two to three hours, until gravy is thick and beans
  tender -- just before dishing out add a pinch of italian seasoning again.
  Salt to taste and serve with rice. From "Talk About Good" contributed by
  Mrs. Charles Barras, Jr.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Rice, Apple And Raisin Dressing
 Categories: Cajun, Main dish
      Yield: 8 servings
 
-------------------------------SEASONING MIX-------------------------------
      2 ts Salt                                1 ts Dry mustard
  1 1/2 ts White pepper                        1 ts Ground cayenne pepper
      1 ts Garlic powder                     1/2 ts Black pepper

------------------------------RICE INGREDIENTS------------------------------
    1/4 c  Vegetable oil                       4 tb Unsalted butter
      1 c  Chopped onions                  1 1/2 c  Uncooked rice (converted)
      1 c  Chopped green bell peppers          3 c  Pork, beef or chicken stock
    1/2 c  Pecan halves, dry roasted           2 c  Chopped unpeeled apples
    1/2 c  Raisins                        
 
  Combine the seasoning mix ingredients in a small bowl and set aside.
     In a 2-quart saucepan, heat the oil over high heat until very hot, about
  2 minutes.  Add the onions and bell peppers; saute about 2 minutes,
  stirring occasionally.  Add the pecans (we ran out of pecans, so Lucy
  substituted hickory nuts - good!) and continue cooking for about 3 minutes,
  stirring occasionally.  Add the raisins and butter (these are added
  together so the raisins will absorb as much butter as possible). Stir until
  butter is melted, then cook until raisins are plump, about 4 minutes,
  stirring occasionally.  Add the rice and seasoning mix and cook until rice
  starts looking frizzly (a bit like ce Krispies) Chef Prudhomme recommended
  using converted rice.  Lucy used brown, long grain rice - super!. This will
  require about 2 to 3 minutes, stirring almost constantly before the rice
  looks "frizzly". Stir in the stock, scraping pan bottom well, then stir in
  the apples. Cover pan and bring to boil; lower heat and simmer covered for
  5 minutes. Remove from heat and let sit, *COVERED*, until rice is tender
  and stock is absorbed, about 30 minutes.  (We cook the rice this slow way
  to let the flavors build to their maximum.)
    Serve immediately, allowing about 3/4 cup per person. From Paul
  Prudhomme's "Louisiana Kitchen"
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Spiced Basmati Rice (masaledar Basmati)
 Categories: Indian
      Yield: 6 servings
 
      2 c  Basmati rice                      1/2 ts Garam masala
      3 tb Vegetable oil                       1 ts Salt
      1    Small onion finely chopped      2 2/3 c  Chicken stock
    1/2 ts Finely minced garlic           
 
  Pick over the rice an put in a bowl.   Wash in several changes of water.
  Drain.   Pour  fresh  water over the rice and let it soak for 1/2  hour.
  Drain in sieve for 20 minutes. Heat the oil in a heavy-bottomed saucepan
  over a  medium  flame.   When hot, put in the onion. Stir and fry until the
  onion bits have browned. Add the rice, green chili, garlic, garam masala
  and salt.  Stir gently for 3 to 4 minutes until all the grains are coated
  with oil.   If  the rice begins to stick to the bottom of the pan, turn
  down the heat.  Now pour in the stock and bring the rice to a boil. Cover
  with  a  very tight-fitting lid, turn heat to very, very low and cook for
  15 to  20 minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Applesauce Meringue
 Categories: Desserts, Fruits
      Yield: 6 servings
 
      4 c  Applesauce                          4 x  Egg Whites
      1 tb Lemon Juice                         8 tb Sugar
      4 x  Egg Yolks                         1/2 ts Vanilla
 
  Grated rind of 1 Lemon Preheat oven to 300 deg F.
   Combine applesauce, lemon juice and rind. Beat in egg yolks and pour into
  baking dish. In separate bowl, beat egg whites until peaks form. Gradually
  add sugar while continuing to beat. Add vanilla.
   Mix approx. 1/4 of meringue thru applesauce and spoon remaining meringue
  on top.
   Bake 15 minutes. Good hot or cold.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Apple Squares
 Categories: Desserts, Fruits
      Yield: 6 servings
 
    1/2 c  Butter or margarine               1/2 ts Baking Powder
      1 c  Sugar                             1/4 ts Salt
           Egg                                 2 x  Apples. peeled and chopped
      1 c  Flour                             1/2 c  Chopped Nuts
 
   Preheat oven to 350 deg F.
   Cream butter and sugar and beat in egg.
   Combine flour, baking powder and salt and gradually add to butter and
  sugar mixture. Gently stir in apples and nuts, and spread in buttered 8"x8"
  pan.
   Bake 35 minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Baked Apple Rings
 Categories: Desserts, Fruits
      Yield: 4 servings
 
      4 x  Baking Apples (ex. Rome)          1/2 ts Cinnamon
    1/2 c  Brown Sugar                       1/2 c  Honey
    1/2 ts Powdered Cloves                   1/2 c  Water
 
   Preheat oven to 400 deg F.
   Core and slice apples into 1/2" rings. place in shallow baking dish. In
  saucepan, combine and heat remaining ingredients. Pour over apples and bake
  15 minutes or until tender, turning to baste once or twice. Variation: Very
  good with red-hot candies put in the center of each ring.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Date And Apple Squares
 Categories: Desserts, Fruits
      Yield: 4 servings
 
    1/2 c  Butter or margarine,softened      1/2 c  Chopped Dates
    3/4 c  Sugar                           1 1/2 c  Flour
           Egg                               1/2 ts Baking Soda
      2 x  Apples, peeled, finely chopp        1 ts Baking Powder
    1/2 c  Chopped Nuts                   
 
   Preheat oven to 350 deg F.
   Blend butter and sugar, then beat in egg.
   Stir in apples, dates, and nuts. In a separate bowl, combine flour, baking
  powder and baking soda. Gradually stir into apple mixture. Spread in a
  greased 9"x9" pan and bake 30 minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Easy Apple Cake
 Categories: Cakes, Fruits, Desserts
      Yield: 5 servings
 
      4 x  Apples, peeled and sliced         1/2 ts Cinnamon
    1/4 c  Sugar                         

--------------------------------SECOND STEP--------------------------------
    1/2 c  Sugar                             1/4 ts Vanilla
      2 tb Soft Butter or Margarine            1 c  Flour
           Egg                                 1 ts Baking Powder
 
  Preheat oven to 350 deg F.
   Mix together 1/4 cup sugar and 1/2 t cinnamon. Place a layer of apples in
  greased baking dish, sprinkle with half the sugar-cinnamon mixture, cover
  with remaining apples and cover with remaining sugar-cinnamon.
   Cream 1/2 cup sugar and butter. Add egg and vanilla and mix well. Stir in
  flour and baking powder and spoon over apples, spreading it as best as you
  can.
   Bake 30 minutes Best served warm, with vanilla ice cream.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Apple Scones
 Categories: Breads, Desserts, Fruits
      Yield: 18 servings
 
      2 c  Flour                               6 tb Shortening
      3 ts Baking Powder                     1/2 c  Apples, peeled, chopped fine
      2 tb Sugar                             1/2 c  Raisins
    1/2 ts Cinnamon                            4 tb Cold Apple juice or water
    1/2 ts Salt                           
 
  Preheat oven to 400 deg F.
   Mix together dry ingredients. Cut in shortening as you would for a pie
  crust. Stir in apples and raisins. Add enough juice to make a stiff dough.
  On floured surface, roll dough about 1/2" thick. Cut into triangles and
  bake on cookie sheet for 10 minutes, or until light brown.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Apple Butter
 Categories: Fruits
      Yield: 12 servings
 
      3 qt Unsweetened Applesauce              1 lb Brown Sugar
      2 lb Granulated Sugar                  3/4 c  Apple Cider

-----------------------------------SPICES-----------------------------------
    1/2 ts Nutmeg                            3/4 ts Cloves
    1/4 ts Allspice                            3 ts Cinnamon
 
   The thicker skinned, late Summer and Fall apples produce a grainier
  texture that's best for applesauce.
   Stir applesauce, sugars, and cider together and cook in a slow oven (325
  deg F.) for 3 hours, stirring occasionally.
   Add spices. Return to oven and cook 1 hour more. Apple butter requires
  long, slow cooking. (Can also be made in a crockpot.)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Apple Dip
 Categories: Dips
      Yield: 6 servings
 
      8 oz Cream Cheese, softened            1/2 c  Chopped walnuts
    1/2 c  Mayonnaise                          1 tb Lemon Juice
      2 x  Med Apples, chopped            
 
   Blend together cheese and mayonnaise. Add apples, nuts, and lemon juice.
   Serve with crackers.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Easy Apple Relish
 Categories: Spreads
      Yield: 5 servings
 
      2 c  Fresh cranberries                        Orange, peeled and seeded
      2 x  Apples                              2 c  Sugar
 
   Finely chop (or grind) cranberries, apples and orange.
   Mix with sugar and refrigerate for a day or two before serving.
   Great with chicken or turkey.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Apple Fritters
 Categories: Desserts
      Yield: 12 servings
 
      1 c  Flour                               2 x  Eggs
      1 ts Baking Powder                     1/2 c  Milk
    1/4 ts Cinnamon                            2 x  Apples, chopped
 
   Mix dry ingredients. In separate bowl, beat eggs, stir in milk and apples.
  Combine with dry ingredients. Drop 1 Tablespoon at a time into hot 375 deg
  F. fat. Fry until golden brown. Drain and serve sprinkled with
  confectioners' sugar, and/or maple syrup. Makes 12-15.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Apple Pancakes
 Categories: Desserts, Fruits
      Yield: 12 servings
 
      3 x  Eggs, separated                     3 tb Flour
      3 tb Sour cream                          1 ts Baking Powder
           Peeled Apple, finely chopped      1/2 ts Cinnamon
 
   Separate eggs and add sour cream, apple, flour, baking powder and cinnamon
  to the yolks, stirring well.
   Beat egg whites until peaks form, and fold into yolk mixture. Cook on hot,
  lightly greased griddle until golden brown. Delicious served with a dollop
  of sour cream and maple syrup.
   Makes about 12.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Apple Bread Ii
 Categories: Breads, Desserts, Fruits
      Yield: 12 servings
 
      4 c  Flour                               1 c  Vegetable Oil
      2 ts Baking Soda                       1/4 c  Sour Cream
      1 ts Salt                                2 ts Vanilla
      2 ts Cinnamon                            2 c  Chopped Apples
      2 c  Sugar                               1 c  Chopped Nuts
      4 x  Eggs, beaten                   
 
   Preheat oven to 350 deg F.
   Sift together flour, baking soda, cinnamon and salt and set aside.
   Combine sugar, eggs, oil, sour cream and vanilla, beating well. Blend into
  flour mixture. Fold in apples and nuts and pour into 2 greased and floured
  loaf pans.
   Bake 1 hour or until loaves test done.
   Males 2 loaves.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Hot Spiced Cider
 Categories: Beverages, Fruits
      Yield: 16 servings
 
      2 qt Apple Cider                         6 x  Whole Allspice
    1/4 c  Sugar                               4 x  3" Cinnamon Sticks
     12 x  Whole Cloves                   
 
   Combine the cider, sugar and spices in a large saucepan. Heat slowly to
  boiling. Boil 3-5 minutes. remove spices. Serve hot garnished with orange
  slices, lemon slices, or rings of unpared red apple with whole cloves
  forced through peel.
   16 servings. If desired, chill spiced cider and serve over ice cubes made
  from apple juice.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Apple Dumplings
 Categories: Cakes, Fruits
      Yield: 6 servings
 
      2 c  Sifted Flour                      1/2 c  Cold Milk
      2 ts Baking Powder                       6 x  Med Apples, pared & cored
      1 ts Salt                              1/2 c  Sugar
      6 tb Shortening                          2 ts Cinnamon
 
   Sift flour, baking powder, and salt together. Cut in shortenig, add milk,
  and mix to a smooth dough. Turn onto floured surface and divide into 6
  portions. Roll each portion large enough to cover 1 apple. Place an apple
  on each piece of pastry. Mix sugar and cinnamon together. Spoon some of
  this mixture into each core cavity. Moisten edges of pastry and bring up
  over the apple; seal edges. Place on greased baking sheet or in shallow
  pan.
   Bake at 350 deg F., or until apples are tender and pastry is lightly
  browned. Remove from baking sheet. Serve warm with milk or cream.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Apple Strips
 Categories: Desserts, Cakes, Fruits
      Yield: 30 servings
 
    3/4 c  Unsalted Butter or margarine      1/2 ts Grated Lemon Rind
      2 c  Flour                                    Egg yolk for wash
    1/4 c  Sugar                               1 ds Confectioners Sugar (opt)
      3 tb Sour Cream                    

----------------------------------FILLING----------------------------------
      4 x  Med Apples, peeled   *            1/2 c  Sugar
      1 tb Raisins                        
 
  * 4-5 medium Macintosh apples, peeled and thinly sliced Work butter into
  flour with a fork and add sugar, sour cream, and lemon rind, kneading to
  form a dough. Form into a roll, wrap in waxed paper, and let rest for 1/2
  hour.
   Cut roll in half. Roll out 1 part to fit a 9"x9" pan. Line with apple
  slices and sprinkle with raisins and sugar. Roll out remaining dough and
  cut into strips to form a lattice pattern on top of the apples. Brush with
  egg yolk, to which a little cold water has been added.
   Bake at 325 deg F. for about 20 minutes, until golden brown. Dust with
  confectioners' sugar while still warm, if desired, and cut into 1" x 2"
  strips.  Makes about 30. Serve warm or cold.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cabbage Casserole
 Categories: Main dish, Vegetables
      Yield: 6 servings
 
           Med Onion, chopped                1/2 ts Salt
           Stalk Celery, chopped                    Med Cabbage, shredded
      3 tb Margarine                           2 x  Apples, sliced thin
    3/4 lb Lean Ground Beef               
 
  Preheat oven to 350 deg F.
   In skillet, saute onion and celery in margarine 2 minutes. Add beef and
  salt and stir another 2 minutes. Spread half the cabbage in 2 qt baking
  dish and cover with half the apples and all the meat mixture. Add remaining
  cabbage and apple slices. Cover and bake 1 hour. Nice with mashed potatoes
  or noodles.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Stir-fried Chicken & Apples
 Categories: Main dish, Stir fry, Meats
      Yield: 4 servings
 
      2 x  Whole Chicken Breasts  *            3 tb Oil
    1/3 c  Honey                                    Stalk Celery, sliced
      2 ts Curry Powder                      1/4 c  Raisins
      2 x  Apples, peeled & chopped            3 tb Chopped Parsley
 
  * skinned and deboned Cut chicken into cubes and place in bowl. Combine
  honey and curry and mix thru chicken. Stir in apple slices.
   Heat oil in heavy skillet over high heat. Saute celery for 1 minute. Add
  apple mixture and stir fry 3-4 minutes, just until chicken is no longer
  pink.
   Add raisins and parsley, stir well and serve over rice.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Apple Filled Acorn Squash
 Categories: Vegetables
      Yield: 6 servings
 
      3 x  Acorn Squash                  

----------------------------------COMBINE----------------------------------
      2 x  Apples, chopped                   1/2 c  Brown Sugar
    1/2 c  Chopped Walnuts                     2 tb Margarine, melted
      1 tb Grated Orange Peel             
 
   Preheat oven to 350 deg F.
   Cut squash in half lengthwise and scrape out seeds.
   Place cut side down in baking dish and bake for 25 minutes.
   Mix the other ingredients. Turn squash cut side up, fill with apple mix
  and continue baking for 20 minutes, or until squash is tender.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Apples And Noodles
 Categories: Pasta
      Yield: 4 servings
 
      2 c  Noodles, cooked and drained         4 tb Brown Sugar
      2 x  Apples, peeled and sliced           4 tb Butter
      1 ds Cinnamon                       
 
   Preheat oven to 350 deg F.
   Place half of the noodles and apples in a buttered baking dish. Sprinkle
  with half the brown sugar and a dash of cinnamon. Dot with half the butter.
  Repeat. Cover and bake 30 minutes.
   Stir well before serving (or, leave uncovered toward the end of baking to
  give the top a nice crunchy texture.)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Sweet Potatoes And Apples
 Categories: Vegetables
      Yield: 5 servings
 
      2 c  Sweet Potatoes   *                  4 tb Butter
      2 x  Apples, peeled                    1/2 ts Salt
    1/2 c  Brown Sugar                    
 
  * boiled and skinned Preheat oven to 350 deg F.
   Slice cooked potatoes and apples 1/4"- 1/2" thick. Place half of each in
  buttered baking dish. Sprinkle with half the sugar, salt, and dot with half
  the butter. Repeat.
   Cover and bake 40 minutes. Variations: Add 1/2 cup chopped nuts and/or
  tablespoon of grated orange rind.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Apple Slaw
 Categories: Salads
      Yield: 5 servings
 
      2 x  Apples, thinly sliced                    Med Onion, thinly sliced
      2 tb Lemon Juice                       1/2 c  Sour Cream
      3 c  Shredded Cabbage                  1/4 c  Mayonnaise
           Stalk Celery, chopped             3/4 ts Celery Salt
           Carrot, grated                 
 
   Sprinkle sliced apples with lemon juice. Mix with cabbage, celery, carrot,
  and onion.
   Combine sour cream, mayonnaise and celery salt. Toss with apple mixture
  and serve.
   Lemon juice keeps apples from discoloring.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Dutch Apple Salad
 Categories: Salads
      Yield: 5 servings
 
      1 c  Cooked, diced Ham                   2 x  Hard-cooked Eggs, chopped
      2 x  Apples, peeled cored,chopped        2 x  Pickles, chopped
    3/4 c  Cooked, diced Potatoes            1/4 c  Italian or Buttermilk dressi
 
  Combine ingredients and serve on lettuce leaves.
  ################################################# Waldorf salad is
  traditionally a mix of coarsely chopped nuts, apples, celery, and raisins
  combined with mayonnaise. For a change, substitute fresh chunks of
  pineapple for the celery, and buttermilk dressing instead of mayonnaise.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Ginger Apple Salad
 Categories: Salads
      Yield: 4 servings
 
      8 x  Apples, cored and chopped         1/2 c  Chopped Walnuts
      1 tb Grated Ginger Root                  2 tb Honey
      1 c  Chopped Celery                    1/3 c  Orange Juice
    1/2 c  Raisins                        
 
   Combine above ingredients and chill. Serve on lettuce leaves. Nice,
  garnished with slices of orange and mint leaves.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Tropical Chicken Salad
 Categories: Salads, Meats
      Yield: 6 servings
 
      2 c  Chicken, white meat, *            1/4 c  White Raisins (opt.)
      2 x  Apples, peeled and diced            3 tb Chopped Chutney
      1 c  Pineapple Chunks                    2 ts Curry Powder
    1/3 c  Chopped almonds                   3/4 c  Mayonnaise
    1/2 c  Shredded Coconut               
 
  * Cooked and cubed In a bowl, combine chutney, curry, and mayonnaise.
  Combine all other ingredients in a separate bowl. Stir curry, chutney, and
  mayonaisse mixture into the chicken mixture.
   Serve on watercress or lettuce leaves, with slices of avocado.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Apple Banana Bread
 Categories: Breads, Fruits
      Yield: 8 servings
 
    1/2 c  Butter, softened                    2 c  Flour
    1/2 c  Brown Sugar                         1 ts Baking Powder
    1/2 c  Granulated Sugar                    1 ts Baking Soda
      2 x  Eggs                              1/2 ts Cinnamon
      3 tb Sour Cream                          2 x  Apples, cored and chopped
           Banana, mashed                    1/2 c  Chopped Walnuts
      1 ts Vanilla                        
 
   Preheat oven to 350 deg F.
   Cream butter and sugars, and beat in eggs. Stir in sour cream, banana and
  vanilla.
   In separate bowl, combine flour, baking powder, soda and cinnamon.
  Gradually add to butter mixture. Gently stir in apples and nuts. Spoon into
  greased bread pan and bake 1 hour.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Apple Cheese Bread
 Categories: Breads, Cheese/eggs
      Yield: 8 servings
 
    1/2 c  Butter or margarine               1/3 c  Chopped Walnuts
    2/3 c  Sugar                               2 c  Flour
      2 x  Eggs                                1 ts Baking Powder
           Apple, peeled and chopped         1/2 ts Baking Soda
    1/2 c  Grated sharp Cheddar cheese       1/2 ts Salt
 
  Preheat oven to 350 deg F.
   Cream butter and sugar, beating until light. Beat in eggs, one at a time.
  Stir in apples, cheese and nuts. In separate bowl, combine flour, baking
  powder, baking soda, and salt. Gradually and gently stir into apple
  mixture. Pour into greased loaf pan and bake 1 hour.
   Cool 10 minutes before serving.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Quick Applesauce Muffins
 Categories: Muffins, Fruits
      Yield: 12 servings
 
      2 c  Bisquick                          1/4 c  Milk
    1/4 c  Sugar                                    Egg
      1 ts Cinnamon                            2 tb Cooking oil
    1/2 c  Applesauce                    

----------------------------------TOPPING----------------------------------
    1/4 c  Sugar                               2 tb Butter or margarine, melted
    1/4 ts Cinnamon                       
 
   Preheat oven to 350 deg F.
   Combine Bisquick, 1/4 cup sugar, and 1 teaspoon cinnamon. Add applesauce,
  milk, egg amd oil, and beat vigorously for 30 seconds. Fill greased muffin
  pans 2/3 full and bake 12-15 minutes. Cool slightly and remove from pans.
   Mix remaining sugar and cinnamon. Dip tops of muffins in melted buter,
  then in sugar-cinnamon.
   Makes 12.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Apple Crisp
 Categories: Fruits, Desserts
      Yield: 8 servings
 
      5 x  Apples, sliced and peeled           1 ts Cinnamon
      1 c  Brown Sugar                         1 ts Nutmeg
    3/4 c  Quaker Oats                         1    Stick Butter, softened
    3/4 c  Flour                             1/4 c  Apple Juice, or water
 
   Preheat oven to 375 deg F.
   Put half of the apples in a greased 9"x9" pan. Blend together remaining
  ingredients, except juice, and crumble half the flour mixture over the
  apples. Cover with remaining apples and flour mixture. Pour juice over top.
   Bake 35 minutes.
   Great with vanilla ice cream.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Apple Pan Dowdy
 Categories: Desserts, Fruits
      Yield: 8 servings
 
    1/2 c  Brown Sugar                              Egg, beaten
    1/4 c  Chopped Walnuts                     4 ts Baking Powder
    1/4 c  Raisins                           1/2 ts Salt
      3 c  Apples, sliced                      1 c  Milk
    1/4 c  Butter, softened                2 1/4 c  Flour
    2/3 c  Sugar                          
 
  Preheat oven 350 deg F.
   In bottom of buttered baking dish, sprinkle some brown sugar, nuts, and
  raisins. Layer in apples and remaining brown sugar. Cream butter, add sugar
  gradually, then add beaten egg.
   Sift flour, baking powder and salt. Combine creamed mix, dry ingredients
  and milk alternately till smooth. Pour batter over apples.
   Bake 35-40 minutes. Turn over on plate with apple side up. Serve with
  topping (whipped cream, etc.)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Sunday Black-bean Soup (new York Times)
 Categories: Soups
      Yield: 6 servings
 
      1 lb Dried black beans                   1 tb Chopped jalepeno pepper
      2    Smoked ham hocks                    3    Garlic cloves
      3 c  Chicken stock                       1 ts Cumin
      4    Coarsely chopped carrots            1 c  Dry sherry
      3    Coarsely chopped onions             1    Lime (juice)
      3    Coarsely chopped celery        
 
  To soak beans quickly, cover them with generous amount of water, cover pot,
  bring water to boil and boil 2 minutes.  Remove cover and allow beans to
  sit in the liquid for one hour.  Drain. In hot oil (1-2 Tb.), saute
  carrots, onions, celery, and garlic until onions are golden. Add cumin and
  jalepenos. When beans are ready to cook, add ham hocks to beans along with
  sauted vegetables, and chicken broth and enough water to cover. Cook for 1
  1/2 to 2 hours, or until tender. Drain the bean mixture and reserve cooking
  liquid.  Puree beans and vegetables. Add sherry and lime juice and enough
  of the reserved liquid to make a thick soup. Can be served with chopped
  corriander or sour cream or lemon slice.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Herbed Asparagus W/shiitakes & Parmesan
 Categories: Vegetables
      Yield: 6 servings
 
      2 lb ASPARAGUS pencil-thin               1 tb Chopped basil
      8 oz Shiitake mushrooms                  1 dr Salt to taste
    1/4 c  (1/2 stick) unsalted butter         1 ts Freshly cracked black pepper
    1/4 c  Minced shallots                     5 oz Parmesan cheese shaved thin
      1 tb Finely chopped parsley         
 
    Add asparagus to boiling pan of salted water.  Simmer until tender, about
  1 minute..Drain; pat dry. Meanwhile, remove and discard mushroom stems; Cut
  mushrooms into 1/4 inch strips.
    Melt butter in large heavy skillet, add shallots; cook over medium heat,
  stirring frequently until golden brown.  Add asparagus and mushrooms; cook
  2 minutes, add herbs, salt and pepper; cook an additional minute.
  Transfer asparagus to ovend-proof individual serving platters or gratin or
  to a large oven-proof platter, keeping stalks in an even row so they can be
  served easily; sprinkle with shiitakes. Top with Parmesan; place platter
  under hot broiler until cheese is slightly melted, about 2 minutes. Serve
  immediately. from Chef John Shirk, Bella Luna Restaurant, Moreland Hills,
  Ohio
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cream Of Asparagus
 Categories: Vegetables, Soups
      Yield: 9 servings
 
  1 1/2 lb Fresh asparagus                     4 c  Hot milk
  1 1/2 c  Chopped onion                     1/2 ts To 1 t dill weed (to taste)
      6 tb Butter + salt                       1 ts Salt
      6 tb All-purpose flour                 1/2 ts White pepper
      2 c  Water or stock                      2 tb Tamari soy sauce
 
      Break off and discard tough asparagus bottoms.  Break off tips; set
  aside.  Coarsely chop stalks; cook in skillet with onion in butter, salting
  lightly.  After 8 to 10 minutes, when onions are clear, sprinkle with
  flour.  Continue to stir over lowest possible heat 5 to 8 minutes. Slowly
  add water or stock, stirring constantly.  Cook 8 to 10 minutes stirring
  frequently, until thickened.  Cool slightly.  In blender, puree sauce
  bit-by-bit with milk until thoroughly smooth.  Return puree to 3-quart pan-
  preferably a double boiler.  Add dill, salt, pepper and tamari. Heat gently
  but don't boil.  As it heats, cook asparagus tips in boiling water until
  tender, but still very green, about 2 minutes; drain. Add whole to soup.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Asparagus And Acorn Squash Rings
 Categories: Vegetables
      Yield: 4 servings
 
     16    Asparagus stalks                  1/2 c  Chopped walnuts
      2 x  Small or medium acorn squash      1/4 c  Fresh lemon juice
           Scauce:....................         2 tb Cider vinegar
    1/4 c  Clarified butter (see note)         6 tb Apple cider
      2 tb Sugar                          
 
      Trim thick asparagus ends; cut squash in half crosswise.  Scoop out and
  discard squash seeds; slice squash into 1/4-inch rings.  In kettle,
  carefully cook squash rings, then asparagus in boiling, salted water until
  tender.  Don't overcook.  Drain each vegetable as soon as it's tender. Heat
  butter in medium skillet.  Add sugar and walnuts.  Stir over medium heat
  until sugar is light brown.  Deglaze pan with lemon juice, vingar and
  cider.  Cook, stirring constantly, to reduce by half.
      To serve, layer 3 acorn squash rings on each of 4 plates; put 4
  asparagus spears thru acorn squash.  Spoon sauce over. NOTE: To make
  clarified butter, slowly melt stick of butter over very low heat. Let
  solids settle to bottom; use oil-clarified butter- on top
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Asparagus Omelet
 Categories: Cheese/eggs, Vegetables
      Yield: 2 servings
 
    1/2 lb Asparagus, trimmed                  2 tb Milk
      2 tb Butter                            1/2 ts Salt
           Small clove garlic,minced         1/4 ts Crushed dried basil or
    1/2 lb Mushrooms, sliced                 3/4 ts Minced fresh basil..........
      4 x  Eggs, lightly beaten                1 ds Freshly ground black pepper
 
      Cut asparagus in 1 inch pieces; cook in boiling salted water until
  tender, about 2 to 4 minutes.  Drain thoroughly.
      Melt 1 T butter in 8 inch skillet, preferably one with non-stick
  lining; saute garlic and mushrooms until done and moisture has evaporated.
   Remove from pan; keep warm.
      In a small bowl, combine eggs, milk, salt, basil and pepper.  Melt
  remaining butter in skillet until foamy, swirling it around pan to coat
  evenly.  When hot enough that a drop of water sizzles when dropped in, pour
  in egg mixture.  Tip pan so eggs coat skillet evenly.  As eggs cook,
  periodically lift up cooked edges, tilt pan and let uncooked egg run
  underneath.  When eggs are cooked, but surface is still shiny, place
  asparagus and mushrooms on one side; slide out of pan, folding side without
  vegetables over top.  Serve immediately
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Asparagus With Shallots
 Categories: Vegetables
      Yield: 4 servings
 
  1 1/2 lb Asparagus                           2    Shallots, peeled and minced
      1 ds Salt                                1 ds Finely chopped parsley
      3 ts Fragrant peanut oil or olive   
 
      Snap off tough ends of asparagus.  If asparagus is thick, old or tough,
  peel bottoms.  Add asparagus to pan of boiling salted water.  Boil gently
  until cooked--bright green and tender--but still firm, about 5 to 8
  minutes.  Remove; drain on towel; put on platter and drizzle with oil,
  lifting spears to coat.  Sprinkle with shallots and parsley.  Salt
  slightly.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Fried Asparagus
 Categories: Vegetables
      Yield: 4 servings
 
      1 lb Asparagus, trimmed                       Olive oil for frying
      1    Egg                                      Salt & pepper to taste
      1 tb Milk                                4 oz Freshly grated Romano cheese
      1 c  Fine dry bread crumbs          
 
      Cook asparagus spears in boiling salted water until barely tender.
  Drain on paper towels.  In wide bowl, beat egg with milk.  Dip asparagus
  spears into egg mixture, then into bread crumbs.
      Heat enough oil to cover asparagus to 364 degrees in deep fryer or
  large skillet.  Diameter of pan should exceed length of spears.  Fry coated
  asparagus, a few at a time, until lightly browned, about 2 minutes. Drain
  on paper towels.  Season with salt and pepper.  Sprinkle with grated
  cheese.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Sausage And Cornbread Cabbage Rolls
 Categories: Main dish, Vegetables
      Yield: 1 servings
 
      2    Large Cabbage Leaves              1/4 lb Bulk Pork Sausage
      1    Large Beaten Egg                  1/4 c  Water
    1/2 c  Chopped Apple (1 small)             3 tb Apple Juice Or Cider
      3 tb Cornbread Stuffing Mix            1/2 ts Cornstarch
      1 tb Apple Juice Or Cider              1/4 ts Instant Beef Bouillon
 
  Remove center vein of cabbage leaves, keeping each leaf in one piece. Place
  leaves in a shallow baking dish.  Cover with vented clear plastic wrap.
  Micro-cook, covered, on 100% power for 1 to 3 minutes or till leaves are
  limp.  Stir together egg, 1/4 cup of the chopped apple, stuffing mix and 1
  T apple juice or cider.  Add sausage; mix well.  Divide meat mixture into
  two equal protions.  Place one portion of meat mixture on each cabbage
  leaf.  Fold in sides.  Starting at unfloded edge, roll up each leaf, making
  sure folded edges are included in roll.  Arrange rolls in a shallow baking
  dish.  Pour water over rolls.  Cover with vented clear plastic wrap.
  Micro-cook, covered, at 100% of power for 9 to 10 minutes or till the meat
  is done, rotating the dish a half-turn after 5 minutes. Transfer rolls to a
  plate.  Cover and keep warm.  For sauce, in a 1-cup measure stir together 3
  T apple juice or cider, cornstarch, and instant beef bouillon granules.
  Stir in the remaining chopped apple.  Micro-cook, uncovered, on 100% power
  for 1 1/2 to 2 minutes or till sauce is thickened and bubbly, stirring
  every 30 seconds.  Spoon sauce atop cabbage rolls and serve.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chutney Chicken
 Categories: Meats, Main dish
      Yield: 1 servings
 
    1/4 c  Water                             1/4 ts Cornstarch
      2 tb Dried Apple                       1/4 ts Finely Shredded Orange Peel
      7 oz (2 ea) Chicken Drumsticks                Dash Ground Cloves
      2 tb Water                                    Dash Bottled HotPepper Sauce
      4 oz Tomato Sauce/Chopped Onion               Hot Cooked Rice (Opt.)
      2 tb Raisins                        
 
  In a 1-cup measure, micro-cook the 1/4 cup water, uncovered, on 100% power
  for 45 seconds or till boiling.  Stir in dried apple.  Let stand for 5
  minutes.  Drain off excess water.  Meanwhile, place chicken drumsticks in a
  shallow baking dish.  Pour the 2 T water over the drumsticks.  Cover with
  vented clear plastic wrap.  Micro-cook, covered, on 100% power for 3 to 4
  minutes or till chicken is tender, rotating the dish a quarter-turn every
  minute.  Drain off liquid.  Transfer chicken drumsticks to a plate. Cover
  and keep warm while preparing tomato sauce.  For tomato sauce, in a 2-cup
  measure combine tomato sauce with chopped onion, raisins, cornstarch,
  shredded orange peel, ground cloves, bottled hot pepper sauce and drained
  apple.  Micro-cook, uncovered, on 100% power for 1 1/2 to 2 1/2 minutes or
  till thickened and bubbly. stirring every 30 seconds. Spoon over chicken
  drumsticks.  If desired, serve with hot cooked rice.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Almond Mushroom Pate
 Categories: Appetizers, Vegetables
      Yield: 6 servings
 
      2 tb Margarine                           1 c  Blanched Whole Almonds(6 oz)
           Sm Onion, chopped (1/4 c)           1 tb Lemon juice
           Clove garlic, minced                2 ts Soy Sauce
  1 1/2 c  Sliced Mushrooms (4 oz)             1 ds White Pepper
    1/2 ts Tarragon                            2 tb Cream Cheese, opt.   *
 
  * or kefir cheese, or Neufchatel cheese GARNISH: slivered or finely chopped
  almonds, fresh parsley sprigs, pimiento strips, or sweet red pepper strips,
  optional
  """"""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""" In a
  large skillet, melt margarine. Add onion, garlic, and mushrooms. Saute
  until tender but not browned. Add tarragon, stir until it is softened.
   Pour mixture into a bowl of food processor. Add remaining ingredients.
  Process until mixture is smooth. Add cheese if you prefer a more spreadable
  consistency. Spoon into a serving bowl. Top with garnish of your choice.
  Makes 1 1/2 cups.
   People who do not like ordinary pate seem to love this one. Vary the herbs
  and substitute the vegetables as you wish. Serve with water crackers, thick
  slices of crusty French bread, thin slices of whole wheat bread, or
  unsalted whole wheat crackers. May be frozen. VARIATIONS: - Substitute
  other vegetables for the mushrooms (maybe broccoli.) - Substitute 1/2 t
  fennel for the tarragon and 1 c whole pecans for
     the almonds - vary the flavor by using other seasonings such as basil,
  oregano,
     dillweed, curry powder, or nutmeg.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Baba Ghannouj
 Categories: Appetizers, Vegetables
      Yield: 6 servings
 
           Med Eggplant, peeled  *           1/4 ts Black Pepper
    1/4 c  Tahini                              1 ds Ground Cumin
      1 tb Lemon juice                         2 tb Sesame seeds
           Clove garlic                        2 tb Finely chopped fresh Parsley
 
  * and cut into 1/2" cubes (about 3 cups) Steam eggplant until tender, about
  8 minutes.
   Place cooked eggplant in food processor. Add tahini (sesame paste),lemon
  juice, and garlic. Puree.
   Stir in remaining ingredients; spoon into serving bowl. Garnish with
  parsley sprig. Serve warm or chill. Makes 2 cups. HINTS: - smaller
  eggplants have thinner peels and a sweeter flavor. Select
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Hummus #2
 Categories: Appetizers, Vegetables
      Yield: 6 servings
 
      1 tb Safflower Oil                     1/4 ts Oregano
      2 tb Chopped Onion                     1/4 ts Black pepper
           Clove garlic, minced               15 oz Can drained Chick Peas
    1/4 c  Minced fresh parsley                3 tb Lemon juice
      1 ts Basil                               2 tb Toasted Sesame seeds
    1/4 ts Ground Coriander                    1 ds Cumin
 
  GARNISH: lemon wedges, cherry tomatoes, or fresh parsley sprigs (opt) In a
  small skillet, heat oil; saute onion and garlic until onion is softened.
  Add seasonings. Stir just long enough to soften parsley.
   In food processor, combine rinsed and drained chick peas and lemon juice;
  process until smooth. Stir in onion and herb mixture; stir in sesame seeds.
  Spoon into serving bowl. Top with garnish if desired.
     Makes 1 1/2 cups VARIATIONS: - substitute 15-oz can Great Northern beans
  for chick peas.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cheesy Vegetable Spread
 Categories: Appetizers, Cheese/eggs
      Yield: 6 servings
 
      1 c  Shredded Farmer Cheese(4 oz)        2 tb Finely chopped Celery
      3 tb Plain Yogurt                        2 tb Chopped Pecans
      1 ts Lemon juice                         2 tb Currants
      1 ts Soy sauce                           1 tb Toasted Wheat germ
    1/4 c  Chopped Apple                     1/2 ts Curry powder
    1/4 c  Chopped Carrot                 
 
   In food processor, process cheese, yogurt, lemon juice, and soy sauce
  until smooth.
   Stir in remaining ingredients. Use as a spread on crackers, whole wheat
  bread, or pita crisps, or stuffed into pita pockets.
      Makes 1 1/2 cups Variations: - substitute shredded Cheddar for the
  farmer cheese Spread may be made in advance, and refrigerated 3-4 days.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Peanut Chili Dip
 Categories: Appetizers
      Yield: 4 servings
 
    1/3 c  Peanut Butter (any variety)         2 ts Honey
      3 tb Water                               2 x  Cloves garlic, finely minced
      2 tb Soy sauce                           1 tb Chili powder
      2 tb Lemon juice                         1 ds Crushed dried Red Pepper
 
  GARNISH: finely chopped peanuts and dash of paprika, optional.
   Stir peanut butter and water into a paste and add other ingredients,
  mixing well. Spoon into serving bowl. Garnish.
   Makes 2/3 cup This dip is perfect with bland crackers, or with a variety
  of fresh vegetables, such as carrots, broccoli, green or red pepper, or
  cauliflower. NOTE: Add more water if your peanut butter is too firm.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Curried Yogurt Dip
 Categories: Appetizers
      Yield: 4 servings
 
    3/4 c  Plain Yogurt                      1/2 ts Honey
      2 ts Curry powder                      1/4 ts Black pepper
      1 ts Lemon juice                       1/8 ts Hot pepper sauce
 
  GARNISH: finely chopped almonds or walnuts, optional.
   In a bowl, combine ingredients, stirring well. Spoon into serving bowl. If
  possible allow to set for 30 minutes at room temperature before serving.
  Garnish.
   Makes 1 cup. Serve with fresh vegetables or pita crisps.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Herbed Garlic Croutons
 Categories: Appetizers
      Yield: 4 servings
 
      4 tb Margarine (unsalted)              1/2 ts Oregano
      2 x  Cloves garlic, minced               2 c  Whole wheat bread cubes,1/2"
    1/2 ts Basil                          
 
   In a large skillet, heat margarine. Add seasonings. Cook for about 1
  minute to soften. Stir in bread cubes and saute until browned and crisp.
   Scatter on tops of soups or salads just before serving.
   Makes 2 cups. VARIATIONS: - try other seasonings of your choice such as
  curry powder, cut into cubes. Spread on ungreased baking sheet. Toast in
  400 deg F oven for about 10 minutes, turning occasionally, until golden
  brown and crisp.
   Store in tin at room temperature for 1-2 days; some of their crispness
  will be lost if stored in plastic container. They may be reheated and
  crisped in 350 deg F oven for 5 minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pita Crisps
 Categories: Appetizers
      Yield: 4 servings
 
      2 x  Pita breads (6" diameter)           2 ts Oregano
      2 ts Margarine                           4 tb Grated Parmesan cheese
 
  Preheat broiler.
   Split pitas horizontally into 2 rounds. Spread rough edges with margarine.
  Place on cookie sheet.
   In a small bowl, toss together oregano and Parmesan cheese. Sprinkle over
  margarine.
   Cut each bread into wedges. Broil about 5" from heating element until
  crisp, about 2 minutes. Watch carefully! VARIATIONS: experiment with other
  herbs of your choice such as chives and parsley; or, omit oregano and
  sprinkle with sesame seeds. Serve alone or with dips or pates.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Vegetable Stock
 Categories: Soups, Vegetables
      Yield: 8 servings
 
      2 tb Safflower Oil                            Turnip, sliced (peel if waxy
           Lg Onion, sliced                    2 x  Cloves Garlic, halved
           Carrot, sliced (with greens)        2 qt Plus 1 cup Water
           Stalk Celery,sliced (w/grns)             Bay leaf
           Tomato, cubed                            Lg sprig Parsley
           Potato, cubed                     1/2 ts Black pepper
 
   In a stock pot, heat oil. Add onion, celery, tomato, potato, turnip, and
  garlic. Cook until vegetables are tender, about 10 minutes.
   Add remaining ingredients. Cover, bring to a boil, reduce heat, and simmer
  1 hour.
   Strain stock and discard the vegetables, bay leaf, and parsley. Stock may
  be used immediately, refrigerated for 3-4 days, or frozen for up to 1
  month.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chunky Garden Gazpacho
 Categories: Soups, Vegetables
      Yield: 5 servings
 
     15 oz Can Tomato Sauce (1 1/2 cup)             Stalk celery, chopped
      2 tb Olive oil                                Clove Garlic, finely minced
      2 tb Red Wine Vinegar                  1/2 x  Cucumber, seeded & chopped
      1 tb Honey                                    Scallion, chopped
           Med Tomato,cut in 1/2" cubes      1/2 ts Hot pepper sauce
           Med Green Pepper, chopped         1/2 ts Black Pepper
           Sm Sweet Red Pepper, chopped   
 
  GARNISH: Herbed Garlic Croutons, dollop of plain yogurt topped with finely
  minced fresh chives, finely shredded lettuce, or minced parsley,(optional)
  In a med size mixing bowl, combine tomato sauce, olive oil, vinegar and
  honey. Stir in remaining ingredients. Top each serving with one of the
  above listed garnishes.
   Serve chilled.  Makes 4-6 servings. VARIATIONS: - add 2 T chopped fresh
  mint leaves; omit hot pepper sauce Serve with a substantial salad, and/or a
  cheese platter.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Batter Dipped Tofu
 Categories: Appetizers, Vegetables
      Yield: 5 servings
 
    1/2 lb Firm Tofu                         1/4 ts Paprika
    1/2 c  Unbleached Flour                  1/4 ts Black Pepper
      2 tb Toasted Wheat germ                       Egg
    1/2 ts Thyme                               1 tb Milk
    1/4 ts Dill weed                           3 dr Hot Pepper Sauce
    1/4 ts Garlic powder                       2 tb Safflower oil

--------------------------------GINGER SAUCE--------------------------------
      6 tb Rice vinegar                        2 tb Soy sauce
      6 tb Sugar                               1 ts Cornstarch
    3/4 c  Plus 1 T Water                      1 tb Finely minced Gingerroot
 
  GINGER SAUCE: In small saucepan, place vinegar, sugar, 3/4 c water, and soy
  sauce. Bring to a boil, reduce heat, and simmer, stirring occasionally, for
  5 minutes.
   Meanwhile, in a small bowl, combine cornstarch and 1 T water; stir into
  sauce. Cook mixture, stirring until clear and thickened.
   Remove pan from heat; stir in ginger.  Makes 1 cup. Use for Batter Dipped
  Tofu and Vegetable Stir fry. TOFU: While Ginger Sauce is simmering, cut
  tofu into 1" squares about 1/4" thick. Set aside.
   In a med bowl, combine flour, wheat germ, and seasonings.
   In a separate bowl, lightly beat egg. Add milk and hot pepper sauce.
   In a large skillet, heat oil. Piece by piece, dip tofu in flour, then in
  egg mixture, and again in flour. Saute until lightly browned, about 3
  minutes on each side.
   Serve warm, arranged on a platter with cocktail forks and a bowl of Ginger
  Sauce. Surround platter with curly lettuce leaves or large sprigs of
  parsley.   Makes 4-6 servings. VARIATIONS: - use egg white only
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Oriental Stew
 Categories: Soups, Vegetables
      Yield: 6 servings
 
      5 c  Vegetable Stock                     1 c  Broccoli florets
           Sm Onion, thinly sliced *                Carrot, shredded
      2 x  Cloves Garlic, minced               1 c  Sliced Mushrooms (3 oz)
      1 tb Minced Gingeroot                  1/2 c  Peas
  1 1/2 tb Soy sauce                           2 oz Buckwheat Noodles (1/2 cup)
      3 x  Stalks Bok Choy  **               1/2 lb Firm Tofu, cut in 1/2" cubes
           Sweet red Pepper, julienned       1/4 c  Watercress leaves
 
  *    or 2 scallions, chopped ** diagonally sliced, also shred leaves
  GARNISH: blanched peapods, thin scallion slices, celery leaves, toasted
  sesame seeds, finely shredded lettuce or watercress leaves, Optional.
   Place 1/2 cup of the vegetable stock in a Dutch oven or 3 1/2 - 5 qt
  saucepan and bring to a boil. Add onion, garlic, and gignger; simmer for 3
  minutes. Stir in remaining stock and soy sauce. Cover pot and bring to a
  gentle boil. Add remaining ingredients.
   Test for doneness: noodles should be softened; vegetables should remain
  crisp/tender. Timing - about 8 minutes. Top each serving with one of the
  garnishes. VARIATIONS: - substitute 1 c cooked brown rice for the buckwheat
  noodles peppers, chopped water chestnut, chopped jicama root, shredded
  spinach, chopped celery, or bamboo shoots. EGG THREADS: In a small skillet,
  heat a little margarine. When it begins to bubble, add 1 egg beaten with a
  little cold water. Tilt the pan so the yolk mixture coats it in a thin
  layer, the thinner the better. When the egg is lightly cooked, turn it out
  onto a cutting board. Slice it into very thin strips with a sharp knife.
  (makes about 1/3 cup)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Meatless Mission Chili
 Categories: Soups, Vegetables
      Yield: 4 servings
 
      2 tb Safflower oil                      15 oz Can Kidney Beans,drained
           Clove garlic, minced                8 oz Can Tomato sauce (1 cup)
           Green Bell Pepper, chopped        1/4 c  Water
           Stalk Celery, chopped           1 1/2 ts Chili powder, or to taste
           Sm Onion, chopped (1/4 cup)       1/4 ts Hot pepper Sauce, to taste
           Carrot, shredded                    1 ts Basil
           Med Zucchini, shredded              1 ts Oregano
     18 oz Can Tomatoes with juice           1/2 ts Black Pepper
 
  GARNISH: corn, chopped scallions, shredded Cheddar or Monterey jack cheese,
  or a combination, optional.
   In a Dutch oven or 4-5 qt saucepan, heat oil. Saute garlic, green pepper,
  celery, onion, carrot, and zucchini until crisp/tender, about 3 minutes.
   As mixture cooks, stir in remaining ingredients. Bring to a boil over high
  heat, then reduce heat to medium. Cover and cook until heated through,
  about 5 minutes.
   Top each serving with a garnish, if desired. If you wish, set under
  broiler to melt cheese. VARIATIONS: - add 1/2 cup whole raw cashews If
  reheating, add addt'l liquid, such as water, tomato juice, or veg stock
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Quick Pea Soup
 Categories: Soups, Vegetables
      Yield: 5 servings
 
      2 tb Margarine                          16 oz Bag frzn Peas,thawed (3 cups
      2 x  Stalks Celery,finely chopped        1 ds White Pepper
      2 x  Cloves Garlic, minced             1/2 c  Low-fat Milk
           Med Onion, chopped (1/2 cup)        1 ds Nutmeg
      2 c  Vegetable stock                
 
  GARNISH: Herbed garlic Croutons, 1/4 c chopped fresh parsley and 2 T lemon
  peel, or grated Parmesan cheese, optional.
   In a Dutch oven or 4-5 qt saucepan, melt margarine. Add celery, garlic,
  and onion. Saute until softened, about 5 minutes.
   Add vegetable stock, peas, and white pepper. Over med heat, cover and
  simmer 5 minutes.
   Transfer mixture to bowl of food processor. Cool slightly. Puree.
   Return mixture to pan; add milk and nutmeg. Heat through, about 5 minutes,
  stirring constantly. Top each serving with garnish if desired. VARIATION:
  stir in 1 carrot, steamed and sliced, additional whole peas, or sauteeed
  and sliced mushrooms.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pureed Vegetable Soup With Broccoli Florets
 Categories: Soups, Vegetables
      Yield: 4 servings
 
      2 x  Potatoes, peeled & diced          1/2 ts Thyme
      2 x  Med stalks Celery, chopped          1 ds Nutmeg
      2 x  Med Carrots, chopped                3 c  Broccoli Florets
           Sm Onion, chopped (1/4 cup)         1 c  Milk
           Clove Garlic, minced                     Egg Yolk, lightly beaten
      2 c  Vegetable stock                     1 tb Soy sauce
    1/4 ts Black Pepper                   
 
  GARNISH: minced fresh parsley, dash of paprika, minced fresh chives, grated
  cheese, sliced almonds, or finely diced sweet red peppers, opt.
   In Dutch oven or 4-5 qt saucepan, place potatoes, celery, carrots, onion,
  garlic, stock, and seasonings. Bring to a boil, cover, lower heat, and
  simmer until vegetables are very tender, about 10 minutes. (The potatoes
  must be fully cooked to thicken the soup properly.) While the soup is
  simmering, steam the broccoli florets.
   When the simmered vegetables are tender, transfer it and broth to food
  processor, and process till smooth.
   Return pureed soup mixture to pan. Stir in broccoli florets. In a
  measuring cup, combine remaining ingredients. Add to soup and heat; do not
  allow mixture to boil. Top each serving with garnish if desired.
  Variations: - substitute 2 cups steamed chopped carrots, or 2 cups steamed
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Winter Carrot Soup
 Categories: Soups, Vegetables
      Yield: 5 servings
 
      1 tb Safflower oil                       1 tb Soy sauce
      4 x  Carrots, grated                   1/2 ts Thyme
           Med Onion, chopped (1/2 cup)      1/4 ts Ground Cumin
      4 c  Vegetable stock                   1/4 ts Black Pepper
      6 oz Can Tomato Paste (2/3 cup)     
 
  GARNISH: scallion curls or Herbed Garlic Croutons (optional).
   In Dutch oven or 4-5 qt saucepan, heat oil. Stir in carrots and onion;
  saute until tender, about 5 minutes. Add remaining ingredients, increase
  heat, and cover. When mixture reaches a boil, reduce heat to med and simmer
  for about 5 minutes. Top with garnish if desired. VARIATIONS: - add 1/2 cup
  raisins-cook soup until they are plump & tender.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pasta And Bean Soup
 Categories: Soups, Vegetables
      Yield: 5 servings
 
    1/2 c  Elbow macaroni,shells, etc         15 oz Can Chick Peas, drained  *
      2 tb Safflower oil                      16 oz Can Kidney beans, drained  *
           Med Onion, chopped                3/4 ts Black pepper
           Clove Garlic, minced              1/2 ts Summer savory
    1/2 x  Green Bell Pepper, chopped        1/2 ts Thyme leaves
      3 c  Vegetable stock or water            1 ds Cayenne Pepper
      6 oz Can Tomato Paste (2/3 cup)     
 
  *  rinsed well, then drained GARNISH: grated Parmesan cheese, optional Cook
  pasta in boiling water for about 6 minutes, until al dente.
   While pasta is cooking, in Dutch oven or 4-5 qt saucepan, heat oil. Stir
  in onion, garlic, and green pepper. Saute till tender. Stir in remaining
  ingredients except macaroni. Cover and cook for 10 minutes. When pasta is
  done, drain well. Stir into other ingredients. Heat. Garnish if desired.
  Variations: - substitute or add other vegetables such as chopped sweet red
  shredded carrot to sauteed veggies; substitute 1 t basil and 1 t oregano
  for savory, thyme, and cayenne pepper.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Moroccan Chick Pea Soup
 Categories: Soups, Vegetables
      Yield: 4 servings
 
      2 tb Safflower oil                       2 tb Lemon juice
      2 x  Carrots, grated                     1 tb Chopped fresh parsley
      2 x  Cloves Garlic, minced             3/4 ts Ground Cumin
           Med Onion, chop fine (1/2 c)      1/2 ts Black pepper
     15 oz Can Chick Peas, rinse,draine      1/2 ts Thyme leaves
      3 c  Vegetable stock                   1/4 ts Powdered tumeric
    1/3 c  Tahini                            1/8 ts Cayenne pepper
 
  GARNISH: toasted sesame seeds, minced scallions, finely chopped tomatoes,
  or Herbed Garlic Croutons, optional In 4-5 qt saucepan, heat oil. Add
  carrots, garlic, and onion; cook until tender. Set aside.
   Menawhile, in food processor, puree chick peas, 1 cup of vegetable stock,
  tahini, and lemon juice.
   Stir pureed mixture into saucepan. Add remaining ingredients including
  vegetable stock. Cover and cook for 5 minutes to heat through. Top with
  garnish if desired. VARIATIONS: - substitute olive oil for safflower oil
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Strawberry Soup
 Categories: Soups, Desserts, Fruits
      Yield: 4 servings
 
      1 c  Plain Yogurt                        2 tb Orange juice
      1 c  Sliced fresh Strawberries           1 tb Honey
 
  GARNISH: fresh strawberry slices, mint sprigs, or kiwi slices In food
  processor fitted with steel blade, blend ingredients. Serve chilled. Add
  garnish to each serving. VARIATIONS: - substitute white or red grape juice
  for orange juice
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Taco Salad
 Categories: Mexican, Meats, Main dish
      Yield: 2 servings
 
    1/2 lb Bulk Pork Sausage                        Dash Of Garlic Powder
      2 tb Chopped Onion                       3 c  Torn Lettuce
    1/2 c  Tomato Sauce                        1    Lge. Carrot, Shredded
      2 tb Canned Chili Peppers,Chopped      1/2 c  Cherry Tomatoes, Halved
  1 1/2 ts Unbleached Flour                  1/4 c  Monterey Jack Cheese Shreds
      1 ts Chili Powder (Or To Taste)        1/4 c  Coarsely Crushed Taco Chips
 
  Crumble pork sausage into a 1-quart casserole.  Stir in onion.  Micro-cook,
  uncovered, on 100% of power 4 minutes or till meat is no longer pink,
  stirring once.  Drain off fat.  Stir in tomato sauce, canned green chili
  peppers, flour, chili powder, and garlic powder.  Micro-cook, covered, on
  100% of power for 2 to 3 minutes or until slightly thickened and bubbly.
  Meanwhile, in a salad bowl toss together lettuce, carrot and tomatoes. Top
  with sausage mixture, shredded cheese and taco chips
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Scrambled Eggs And Ham
 Categories: Meats, Cheese/eggs, Main dish
      Yield: 2 servings
 
      2 oz Boiled Ham Cut Into Strips          4    Large Beaten Eggs
      2 tb Sliced Green Onion                1/4 c  Whole Milk
      1 tb Butter or Margarine               1/4 c  Shredded Cheddar Cheese
    1/4 ts Dried Basil, Crushed           
 
  In a 7-inch pie plate combine ham, green onion, butter or margarine and
  basil.  Micro-cook, uncovered, on 100% of power for 1 to 1 1/2 minutes or
  till the mixture is heated through.  Meanwhile, stir together beaten eggs
  and milk.  Pour over ham mixture in pie plate.  Micro-cook, uncovered, on
  50% of power for 4 to 5 minutes or till eggs are nearly set, pushing cooked
  portions to center of dish several times during cooking.  Sprinkle with
  cheese.  Micro-cook, uncovered, on 100% power for 30 seconds to 1 minute
  more or till cheese is just melted.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Orange-glazed Ham
 Categories: Meats, Main dish
      Yield: 2 servings
 
      6 oz Slice Fully Cooked Ham *            1 ts Cornstarch
      2    Stalks Celery **                  1/8 ts Ground Ginger
     11 oz Mandarin Orange Sections ***   
 
  *      Slice of Ham should be cut into 3/4-inch chunks. ** Celery should be
  cut into 1/2-inch chunks on a slant cut (bias) *** Mandarin Oranges should
  contain pineapple also.  If they do not,
  ~-------------------------------------------------------------------------
  In a 1 1/2-quart casserole micro-cook ham, celery, 1 T water, covered, on
  100% power for 3 to 4 minutes or till heated through.  Drain orange
  sections with pineapple, reserving 1/3 cup liquid.  In a 1-cup measure stir
  together cornstarch and cinnamon.  Stir into reserved liquid. Micro-cook,
  uncovered, on 100% power for 1 to 1 1/2 minutes or till thickened and
  bubbly, stirring every 30 seconds.  Drain liquid off ham and celery
  mixture.  Stir in thickened mixture.  Stir in orange sections with
  pineapple.  Micro-cook, uncovered, on 100% power about 1 1/2 minutes or
  till heated through.  Serve with hot cooked rice, if desired.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Creamy Mushroom Soup
 Categories: Soups
      Yield: 2 servings
 
    1/4 c  Chopped Onion                     1/2 ts Worcestershire Sauce
      2 tb Snipped Parsley                   1/8 ts Dry Mustard
      1 tb Butter Or Margarine                      Dash Freshly Ground Pepper
  1 1/2 c  Fresh Sliced Mushrooms            2/3 c  Water
  1 1/2 ts Cornstarch                        1/2 c  Dairy Sour Cream
      1 ts Instant Beef Bouillon                    Snipped Parsley (Opt.)
 
  In a 4-cup measure micro-cook the chopped onion, the 2 T snipped parsley,
  and butter or margarine, uncovered, on 100% power for 1 to 1 1/2 minutes or
  till the onion is tender but not brown.  Stir in the sliced fresh
  mushrooms.  Micro-cook, covered, on 100% power for 2 to 3 minutes or till
  the mushrooms are tender, stirring once.  Stir in cornstarch, beef bouillon
  granules, worcestershire sauce, dry mustard, and freshly ground pepper. Add
  water; mix well.  Micro-cook, uncovered, on 100% power 3 to 4 minutes or
  till thickened and bubbly, stirring twice.  Combine hot mushroom mixture
  and dairy sour cream in a blender container.  Cover and blend till mixture
  is nearly smooth.  Pour back into the 4-cup measure. Micro-cook, uncovered,
  on 100% power about 1 minute or till the mushroom mixture is heated
  through.  DO NOT BOIL!  Garnish with additional snipped parsley, if
  desired. NOTE: ~---- After making Creamy Mushroom Soup, use this quick
  clean-up method to wash your blender. Simply fill the blender container
  about 1/3rd full with lukewarm water and add a small amount of detergent.
  Replace the lid and run the moter a few seconds or till the blender
  container is clean. Rinse, dry, and return the blender container to it's
  base.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: White Gazpacho
 Categories: Appetizers, Soups
      Yield: 6 servings
 
      4 ts Instant Chicken Bouillion OR       16 oz (1 pk) Sour Creem
      4    Cubes Chicken Bouillion             2 tb Lemon Juice
      2 c  Boiling Water                     1/4 ts Garlic Powder
      3    Med Cucumbers                     1/4 ts Pepper
 
  Pare and seed cucumbers.  Cut into cubes so that you have about 3 cups of
  cubes. In small saucepan, dissolve bouillion in water. Cool completely. In
  blender or food processor, blend cucumber with 1/2 Cup Bouillon liquid
  until smooth.  In medium bowl, combine cucumber mixture, remaining bouillon
  liquid, sour cream, lemon juice, garlic powder and pepper; mix well.  Chill
  thoroughly.  Garnish as desired.  Serve with condiments.  Refrigerate left
  overs. SUGGESTED CONDIMENTS: Chopped Fresh Tomato Chopped Green Onions
  Chopped Green Peppers Toasted Slivered Almonds Toasted Croutons.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chicken Salad Supreme
 Categories: Salads, Meats
      Yield: 4 servings
 
      1 c  Mayo Or Salad Dressing             11 oz (1 cn) Mandarin Oranges *
    1/4 c  Lime Juice                          1 c  Seedless Green Grape Halves
      1 ts Salt                              3/4 c  Chopped Celery
    1/4 ts Ground Nutmeg                     1/2 c  Slivered Almonds, Toasted
      4 c  Cubed Chicken Or Turkey        
 
  Drain Mandarin Orange segments. In large bowl, combine mayonnaise, lime
  juice, salt, and nutmeg.  Add remaining ingredients; miz well. Chill. Serve
  on Lettuce leaves. Refrigerate leftovers.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Breakfast Casserole (pensylvannia Dutch "cowboy")
 Categories: Cheese/eggs
      Yield: 6 servings
 
      6    Large Eggs                          2    Slices White Bread, Cubed
      2 c  Milk                                1 lb Sausage Browned
      1 ts Salt                                1 c  Sharp/mild Cheddar Shreds *
      1 ts Dry Mustard                    
 
  *     Use either sharp or mild Shredded Chedder Cheese.
  ~-------------------------------------------------------------------------
  Beat eggs, add milk, salt and mustard, mixing well.  Grease bottom of 9 x
  13 baking dish.  Place in layer of bread cubes, the sausage, then cheese.
  Pour egg mixture over the top.  Refrigerate overnight.  Bake at 350 degrees
  F. for 45 minutes.  Let stand about 5 minutes before cutting. NOTE: For 8
  people use 3 slices of bread and 8 eggs.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pizzaburgers
 Categories: Meats, Main dish
      Yield: 4 servings
 
      2 lb Hamburger                           1 lb Cubed Mozzerlla Cheese
     12 oz (2 cn) Toamto Sauce                      Salt, Pepper, and Oregano
      6 oz Stuffed Green Olives,Chopped   
 
  Use small jar of stuffed green olives in this recipe. Salt, pepper, and
  oregano to taste.
  ~-------------------------------------------------------------------------
  Brown hamburger; add tomato sauce and seasonings.  Simmer until thick.
  Cool.  Add olives and cheese.  Spread in humburger buns.  Wrap in foil or
  saran wrap.  Refrigerate until ready to serve.  Reheat in microwave or
  oven. Makes 14 to 16 buns.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Zr Frijoles (mexican Beans)
 Categories: Vegetables, Main dish
      Yield: 4 servings
 
      2 c  Dry Pinto Beans                     1    Clove Garlic
           Water To More Than Cover            1 tb Red Chili Powder
    1/2 lb Meat *                            1/4 ts Ground Cumin
      1    Large Onion Chopped               1/2 ts Oregano
 
  *     Meats should include only one of the following:  Saltpork, Ham Hock,
  ~-------------------------------------------------------------------------
  Add salt to taste if other than Salt Pork is uxed.  Soak beans in water
  overnight.  Add salt pork, onion, garlic, chili powder, cumin and oregano;
  simmer on low heat at least 4 hours or water is absorbed and mixture is
  thick.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Tamale Pie
 Categories: Mexican, Meats
      Yield: 8 servings
 
      2 lb Ground Beef                       1/2 ts Salt
     12 oz Tomatoes                          1/2 ts Pepper
      1    Med. Onion, Chopped               1/2 ts Oregano
      1    Clove Garlic, Chopped           3 1/2 oz (1/2 7oz can) Green Chilies

----------------------------------TOPPING----------------------------------
      1 c  Grated Mild Cheese                  2 tb Oil
    1/2 c  Cornmeal                            2 ts Sugar (Optional)
    1/2 c  Unbleached Flour                  1/2 c  Milk
      1 ts Baking powder                            Other Half Green Chilies
           Dash Salt                      
 
  Brown meat in skillet.  Add remainging ingredients and simmer 20 minutes.
  Pour into a 4-qt casserole.  Top with cheese. Mix rest of ingredients
  together and pour over the top of meat and cheese.  Bake at 375 degrees F.
  for 30 minutes (or until topping is done).
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cocktail Okra
 Categories: Appetizers, Vegetables
      Yield: 5 servings
 
      2 lb Fresh Tender Okra Pods            1/2 c  Water
      5    Hot Red/Green Peppers               6 tb Pickling Salt
      5    Cloves Garlic, Peeled               1 tb Celery Seed
      1 qt Distilled Vinegar                   1 tb Mustard Seed
 
  Wash Okra and pack into clean jars with screw tops.  Into each jar put 1
  red or green hot pepper and 1 clove garlic.  Bring remaining ingredients to
  a boil and pour over the okra, filling the jars to overflowing.  Seal while
  hot and let age for 2 months before using. Makes 5 pints
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Sweet Pickled Cherry Tomatoes
 Categories: Vegetables
      Yield: 6 servings
 
      4 lb Firm Cherry Tomatoes                1    Fresh Ginger Root, Grated
  3 1/2 lb Sugar                               2    Lemon *
      4 c  Water                               1 ts Pickling Salt
 
  *    Use only the juice and grated zest of the 2 lemons.
  ~-------------------------------------------------------------------------
  Wash the tomatoes and prick each one in several places with the tines of a
  fork.  Dissolve the sugar in the water, birng to a boil and boil rapidly
  for 5 minutes.  Add the tomatoes and cook for 10 minutes.  Remove the
  tomatoes and to the syrup add the ginger root, lemon juice and rind, and
  salt.  Simmer the syrup for 15 minutes, return the tomatoes to the syrup
  and cook about 30 minutes longer, or till the syrup is thick and the
  tomatoes are transparent.  Turn into hot jars and seal. Makes about 6
  pints.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Ice-water Pickles
 Categories: Vegetables
      Yield: 5 servings
 
      3 lb 4-inch Cucumbers                    1 qt Cider Vinegar
      5    Med. Onions                         1 c  Sugar
      1 tb Mustard Seed                        2 ts Pickling Salt
 
  Wash the cucumbers, quarter them lengthwise, and soak them in ice-water for
  2 hours.  Peel and slice the onions and pack them in the bottoms of 5 pint
  jars.  Pack the cucumbers lengthwise in the jars.  Combine the mustard
  seed, vinegar, sugar and salt, bring to a boil and boil for 1 minute. Fill
  the jars to overflowing with the boiling-hot syrup and seal. Makes 5 pints.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pickled Cauliflower
 Categories: Vegetables
      Yield: 4 servings
 
      2    Large Heads Cauliflower             3 c  White Vinegar
      2 c  Pearl Onions *                      2 tb White Mustard Seeds
      1 c  Pickling Salt                       1 tb Celery Seeds
      1 c  Sugar                               1    Small Hot Pepper
 
  *    Pearl Onions are the small white or silver skinned onions that are
  ~-------------------------------------------------------------------------
  Wash the cauliflowers and break them into flowerettes.  Scald, cool, and
  peel the onions.  Mix the vegetables with the salt, add just enough water
  to cover, and let stand about 18 hours.  Drain, rinse in cold water, and
  drain again.  Dissolve the sugar in the vinegar, add the seeds and hot
  pepper and bring to a boil.  Add the vegetables and simmer for 10 minutes,
  or until the vegetables are barely tender.  Pack the vegetables into hot
  jars, fill the jars with the boiling-hot liquid and seal. Makes 4 pints.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pickled Onions
 Categories: Vegetables
      Yield: 6 servings
 
      1    Gallon Pickling Onions              2 tb Horseradish OR
      1 c  Pickling Salt                       2 tb Peppercorns
      1 c  Sugar Or To Taste (2 C Max)              Hot Red Peppers
      5 c  White Vinegar                            Bay Leaves
      3 tb White Mustard Seeds            
 
  Scald the onions for 2 minutes in boiling water, dip into cold water and
  peel.  Sprinkle the onions with the salt, add cold water to cover, and let
  stand for 12 hours or overnight.  In the morning, drain the onions, rinse
  them in cold fresh water and drain again.  Combine the sugar, vinegar,
  mustard seeds, and horseradish or peppercorns, bring to a boil, and simmer
  for 15 minutes.  Pack the onions into clean jars.  Add 1 small hot pepper
  and 1 bay leaf to each jar, fill the jars with boiling-hot liquid and seal.
  Makes 5 - 6 pints. NOTE: ~---- You can also add 6 T whole allspice or 1/4 c
  mixed pickling spices for interesting variations.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Green Tomato Relish 2
 Categories: Vegetables, Spreads
      Yield: 4 servings
 
      6 lb Green Tomatoes                      2 ts White Peppercorns
      3    Med. Onions                         2 ts Whole Allspice
      4 tb Pickling Salt                       2 ts Whole Cloves
      5    Thin Slices Lemon                   2 ts Celery Seeds
    3/4 c  Sweet Red Pepper *                  2 ts Mustard Seeds
  1 1/2 c  Brown Sugar                         2 ts Dry Mustard
  1 1/2 c  Vinegar                        
 
  *   Fresh red sweet pepper should be finely chopped.
  ~-------------------------------------------------------------------------
  Wash and core the tomatoes; peel the onions.  Slice the tomatoes and onions
  thinly, mix with the salt and let stand overnight.  In the morning drain
  thoroughly.  Put the tomatoes and onions in a large kettle and add the
  lemon slices, pepper, sugar, vinegar, and the spices and mustard tied in a
  bag.  Bring to a boil and cook for about 30 minutes or until slightly
  thickened, stirring occasionally.  Discard the spice bag and turn the
  relish into hot jars.  Seal at once. Makes 4 Quarts.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Hot Dog Relish
 Categories: Vegetables, Spreads
      Yield: 8 servings
 
      3 lb Sweet Red Peppers *                 1 ts Mustard Seeds
      3 lb Sweet Green Peppers *               1 ts Dry Mustard
      3 lb Onions, Peeled                      1 ts Celery Seeds
      4 c  Cider Vinegar                       2 tb Salt
    1/2 c  Sugar                          
 
  *  Peppers should be seeded.
  ~-------------------------------------------------------------------------
  Put the vegetables through the medium blade of a food chopper.  Cover the
  vegetables with boiling water, let stand for 15 minutes, and drain well.
  Add the remaining ingredients, bring to a boil and cook for 10 minutes,
  stirring occasionally.  Turn into hot jars and seal. Makes 8 Pints.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Piccalilli
 Categories: Vegetables, Spreads
      Yield: 8 servings
 
      1 qt Green Tomatoes, Chopped             3 c  Cider Vinegar
      2    Med. Red Peppers *                  2 c  Brown Sugar
      2    Med. Green Peppers *                1    3-inch Stick Cinnamon
      2    Lge. Onions,Peeled & Chopped        1 ts Whole Cloves
      1    Small Head Cabbage ** OR            1 ts Whole allspice
      2 c  Cucumber, Chopped                   1 ts Mustard Seeds
    1/2 c  Salt                           
 
  *    Peppers should be seeded and chopped. ** Cabbage should be shredded.
  ~-------------------------------------------------------------------------
  Combine all the vegetables and the slat and let stand overnight.  In the
  morning, drain the vegetables pressing out the juice.  Add the vinegar,
  sugar and the spices, tied in a bag; bring to a boil and simmer until the
  vegetables are clear and the syrup is thickened.  Discard the spice bag and
  seall the picalilli in hot jars. Makes 8 Pints. NOTE: ~---- One tablespoon
  each peppercorns and celery seeds may be substituted for the cinnamon.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Sweet Pepper Relish
 Categories: Sauces, Vegetables, Spreads
      Yield: 10 servings
 
     12    Sweet Green Peppers *               4 c  Cider Vinegar
     12    Sweet Red Peppers *                 2 c  Sugar
     12    Med. Onions, Peeled                 2 tb Pickling Salt
 
  *  Peppers should be seeded.
  ~-------------------------------------------------------------------------
  Cut peppers into strip and quarter the onions.  Put vegetables through the
  coarse blade of a food grinder or chop in a food processor.  Put vegetables
  into a heavy kettle and pour boiling water over them to cover. Let stand 10
  minutes, then drain.  Add the vinegar, sugar and salt to the vegetables.
  Mix well.  Bring to a boil and simmer for 20 minutes.  Pour into clean jars
  while hot and seal. Makes 10 Pints.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Red Hot Pepper Sauce
 Categories: Sauces, Vegetables
      Yield: 8 servings
 
     24    Long Hot Peppers                    1 c  Sugar
     12    Ripe Tomatoes                       1 tb Pickling Salt
      4 c  Vinegar                             2 tb Mixed Pickling Spices
 
  Wash and drain the vegetables.  Seed and chop the peppers; core and chop
  the tomatoes.  Put the vegetables in a kettle with 2 cups vinegar, bring to
  a boil, and boil until vegetables are soft.  Press the mixture through a
  fine sieve.  Add the sugar and salt and the spices, tied in a bag, and boil
  until the sauce is thick.  Add the remaining vinegar continue to boil for
  about 15 minutes or until the sauce is the desired consistency. Discard the
  spice bag and seal, boiling-hot into hot jars. Makes about 8 Pints
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pickled Beet And Onions
 Categories: Vegetables
      Yield: 8 servings
 
      7 lb Med. Beets                          2 ts Salt
           Vinegar                         3 1/2 c  White Vinegar
  2 1/2 c  Sugar                           1 1/2 c  Water
      2 tb Whole Mixed Pickling Spices         2 lb Med. Onions
 
  Cut off all but 2-inches of the beet tops, leave the root ends attached.
  Peel and slice the onions into 1/4-slices.  Heat enough water to cover
  beets to boiling.  Add beets and 2 t vinegar for each quart of water used.
  Cover and heat to boiling.  Cook until beets are tender, 35 to 45 minutes;
  drain.  Run cold water over beets, slip off skins and remove the root ends.
  Cut beets into 1/4-inch slices.  Heat remaining ingredients to boiling in a
  6-quart Dutch oven, reduce heat.  Simmer, uncovered 10 minutes, stir in
  beets.  Pack beets and onions in hot jars, leaving 1/2-inch headspace. Heat
  syrup to boiling.  Pour over beets and onions, leving about 1/2-inch
  headspace; seal.  Process 30 minutes in boiling water bath. Makes about 8
  Pints. NOTE: ~---- 7 cans (16 ounces each) sliced beets, drained, can be
  substituted for the beets in the above recipe.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Tomato Relish
 Categories: Sauces, Vegetables, Spreads
      Yield: 2 servings
 
     18    Firm Ripe Tomatoes              2 1/4 c  Granulated Sugar
      1    Stalk Celery                      1/2 ts Ground Cloves
      4    Med. Onions                         2 ts Cinnamon
      2    Sweet Green Peppers               1/2 ts Black Pepper
      2    Sweet Red Peppers                   2 tb Mustard Seed, Tied In Bag
    1/3 c  Salt                            1 1/2 c  Apple Cider Vinegar
 
  Peel tomatoes, then chop into small pieces.  Chop celery, onions, and
  peppers into fine pieces.  Mix together the vegetables and salt.  Place in
  refrigerator overnight.  Drain thoroughly in the morning.  Combine sugar,
  spices and vinegar, making sure the sugar is dissolved, in a large
  saucepan.  Bring to a boil and simmer 3 minutes.  Add vegetables and return
  to a boil.  Simmer for 10 more minutes, stirring occasionally. Remove
  cheesecloth bag holding mustard seeds.  Spoon into hot sterilized jars and
  seal.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Ketchup
 Categories: Sauces, Vegetables
      Yield: 6 servings
 
      4    Gallons Ripe Tomatoes               2 c  Apple Cider Vinegar
      2    Onions                            1/4 ts Ground Cloves
      5    Stalks Celery                     1/2 ts Allspice
      2    Green Sweet Peppers               1/2 ts Cinnamon
      3 c  Granulated Sugar                    3 tb Salt
 
  Cut top stem ends off of the tomatoes and peppers.  Rinse all the
  vegetables.  Cook tomatoes, onions, celery and peppers together until soft
  and mushy.  Force through a food press or very fine strainer.  Place the
  strained mixture in a soup kettle and add the remaining ingredients. Boil
  10 minutes.  Pour into hot, sterilized jars and seal. Makes about 6 Pints.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Tex-mex Bake
 Categories: Main dish, Meats
      Yield: 6 servings
 
      2 c  Crushed Corn Chips                  4 oz (1 Cn) Chopped Green Chilis*
      1    Large Egg Beaten                    3 oz (1 C) Monterey Jack Cheese**
      2 tb Water                               8 oz (1 cn) Tomato Sauce
      1    Env. Onion Soup Mix                 1    Med. Green Pepper, Chopped
      1 lb Lean Ground Beef               
 
  *   Green chilies should be drained. ** Cheese should be any mild cheese
  and should be shredded. Should = 1 C.
  ~--------------------------------------------------------------------------
  Preheat the oven to 350 degrees F. Combine corn chips, egg, and water;
  press into 9-inch pie plate or casserole. Bake 10 minutes. Meanwhile, in
  large bowl, combine onion recipe soup mix, ground beef, chilies, and 1/2 C
  cheese; evenly press into prepared crust.  Top with tomato sauce, then
  green pepper and bake 30 minutes.  Top with remaining cheese, then bake an
  additional 5 minutes or until cheese is melted and beef is done.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Summertime's Bounty Pie
 Categories: Main dish
      Yield: 6 servings
 
      1    Env. Soup Mix *                   1/4 ts Thyme or Basil Leaves
  1 1/2 lb Lean Ground Beef                    1 tb Unbleached All-Purpose Flour
      2 c  Fresh Bread Crumbs                  6 oz Shredded Cheddar Cheese
      8 oz Sour Cream or Plain Yogurt      3 1/2 c  Hot Cooked Assorted Veggies
      1    Large Egg                      
 
  *    Choose one of the following soup mixes to use in the recipe:
  ~--------------------------------------------------------------------------
  Preheat oven to 350 degrees F. In large bowl, combine onion recipe soup
  mix, ground beef, bred crumbs, sour cream or yougurt, egg and thyme or
  basil. Sprinkle flour into 9-inch pie pan. Press ground beef mixture onto
  bottom and sides of prepared pan, shaping edges 3/4 inch above pan and
  forming a center "well". Bake 40 minutes, drain. Fill with 3/4 cup cheese,
  then vegetables and remaining cheese. Bake an additional 10 minutes or
  until cheese is melted. MICROWAVE DIRECTIONS: In 9-inch glass pie plate,
  prepare ground beef mixture as above.  Heat, uncovered at HIGH (Full Power)
  9 minutes, turning plate every 3 minutes; drain. Fill as above and het 3
  minutes on HIGH (Full Power) 3 minutes or until cheese is melted. Let stand
  covered 5 minutes before serving.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Sourdough Applesauce Cake
 Categories: Cakes
      Yield: 4 servings
 
      1 c  Active Starter                    1/2 ts Allspice
    1/4 c  Dry Skim Milk                     1/2 ts Cloves
      1 c  Unbleached Flour                    2 ts Baking Soda
      1 c  Applesauce (Homemade IfPos.)      1/2 c  White Sugar
    1/2 ts Salt                              1/2 c  Brown Sugar
      1 ts Cinnamon                          1/2 c  Butter or Margarine
    1/2 ts Nutmeg                              1    Large Egg, Well Beaten
 
  Mix together the starter, milk, flour, and applesauce, and let stand in a
  covered bowl in a warm place. Cream together the sugars and butter. Add the
  beaten egg and mix well. Add spices. You may also add a half cup of raisins
  or chopped nuts, or a mixture of the two. Beat by hand until well mixed and
  no lumps reamian.  Bake at 350 degrees F for half to three quarters of an
  hour.  Test for doneness with a knife when half an hour is up. Allow to
  cool until cold before cutting and serving.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Spinach Dip
 Categories: Sauces, Appetizers
      Yield: 10 servings
 
      1 c  Mayonnaise                          1 c  Sour Cream
      1 cn Water Chestnuts, Chopped            1 pk Dry Vegetable Soup Mix
      3    Green Onions, Finely Chopped        1 pk Frozen Chopped Spinach
 
  Defrost, drain and squeeze moisture from the spinach.  Combine with
  remaining ingredients.  Chill several hours.  Serve with raw vegetables or
  serve in round bread bowl that has been made out of a loaf of round bread.
  BREAD BOWL: loaf out leaving 1/2 inch walls on all sides of the loaf. Cut
  bread pieces into cubes and serve with dip.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Mexican Cornbread
 Categories: Meats, Breads
      Yield: 4 servings
 
      1 lb Ground Meat                         3    Large Eggs
           Salt & Pepper To Taste            1/2 ts Soda
      1 c  Chopped Onion                       3 tb Bacon Drippings
    1/2 lb Grated American Cheese              1 c  Sweet Milk
      3    Jalapeno Peppers Finely Chop        1 ts Salt
      1 c  Cornmeal                       
 
  Make batter by mixing together the cornmeal, eggs, soda, drippings, milk,
  and salt. Mix well. Brown meat and drain off grease. Grease a 9 x 13-inch
  baking pan.  Add 1/2 batter then sprinkle on the meat, onions, peppers, and
  last add cheese. Cover with remaining batter. Cook at 350 degrees F. for
  about 45 minutes. Serve hot.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Fruit Cocktail Cake Icing
 Categories: Desserts, Cakes
      Yield: 8 servings
 
  1 1/2 c  Sugar                             1/2 c  Coconut
      6 oz (1 1/2 sticks) Margraine            1 c  Undiluted Evaporated Milk
    1/2 c  Pecans                         
 
  Cook sugar, oleo, and milk until thick.  Remove from heat and add pecans
  and coconut.  Pour over hot cake.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Stir-fried Zucchini
 Categories: Vegetables
      Yield: 4 servings
 
      3 x  Zucchini, medium                1 1/2 ts Salt
      1 tb Salad oil                         1/2 ts Sugar
    1/4 c  Water                          
 
  Preparation: 10 min       Cooking 8 min 1. Cut zucchini into 1/4-inch
  pieces. 2. In 5-quart Dutch oven over high heat, in very hot salad oil,
  cook zucchini, stirring quickly and frequently (stir-frying) until well
  coated. 3. Add water, salt and sugar. Reduce heat to medium-high; continue
  sit-frying 7 to 8 minutes until tender-crisp. VARIATION: 1/4 SALAD OIL, 1
  LARGE CLOVE GARLIC,SLICED  6 CUPS SLICED CABBAGE, 1 t SUGAR. COOK GARLIC
  UNTIL BROWNED DISCARD AND CONTINUE WITH PREVIOUS INSTRUCTIONS. THE GOOD
  HOUSEKEEPING ILLUSTRATED COOKBOOK
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Summer Vegetable Bowl
 Categories: Vegetables
      Yield: 8 servings
 
      4    Bacon slices                        1 tb Salt
     12 x  Onions, small white                 2 ts Sugar
           Green pepper, small diced         1/4 ts Pepper, white
      2 c  Hot water                           6    Zucchini, small, 1" chunks
      1 lb Green beans                         2 x  Celery stalks, 1" slices
      6    Ears of corn, broken-1/3s                Tomato, large, cut in wedges
 
  Preparation and cooking: 1 hour THIS IS A BEATUIFULLY COLORFUL DISH 1. In
  6-quart Dutch oven over medium heat, fry bacon until crisp; drain on paper
  towels. 2. To drippings in dutch oven, add onions and green pepper; cook
  until golden; add hot water and next 5 ingredients. Heat to boiling; reduce
  heat to low, cover; simmer 10 minutes. 3. Add zucchini and celery; cover
  and cook 8 to 10 minutes until all vegetables are tender. 4. With slotted
  spoon, arrage vegetables on large platter or in a large shallow bowl;
  crumble bacon and sprinkle over top.  Arrange tomato wedges on top. GOOD
  HOUSEKEEPING ILLUSTRATED COOKBOOK
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Gazpacho 1
 Categories: Soups, Vegetables, Appetizers
      Yield: 4 servings
 
           Zucchini                            3 x  Garlic, cloves
           Green pepper, small               1/2 ts Cumin
           Onion, small                      1/4 ts Chili powder
           Cucumber                            4 tb Olive oil
           Tomato, large                      12 oz V8 or tomato juice
 
  Finely chop vegetables and garlic ( or run through food processor or
  blender for 10 seconds ).  Add vegetables and spices to juice and
  refrigerate. THE ANDERSONS' FOOD GARDEN
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Zucchini Fritters
 Categories: Vegetables, Appetizers
      Yield: 8 servings
 
      5 tb Bisquick                            2    Eggs, beaten
    1/2 c  Parmesan cheese                     2 tb Butter
    1/4 ts Salt                                2 c  Zucchini, grated
    1/8 ts Pepper                         
 
  Blend the bisquick, parmesan, salt, pepper.  Add eggs. Mix zucchini into
  batter.  Grease hot pan or griddle with butter.  Pour batter into pan and
  fry 3 minutes on each side.  Serve warm, a delicious way of serving
  zucchini.  Make 8 to 10 fritters. THE ANDERSONS' FOOD GARDEN
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Vegetable Soup
 Categories: Soups, Vegetables
      Yield: 8 servings
 
      8 c  Chicken broth (see recipe)          1    Potato, peeled, chopped
    1/3 c  Olive oil                           2    Zucchini, finely chopped
    1/4 c  Chopped parsley                     1    Large tomato, chopped
      4    Garlic cloves                     1/4 lb Mushrooms, finely chopped
    1/4 lb Pancetta or unsmoked bacon        1/4 lb String beans finely chopped
      3 c  Shredded cabbage                    4    Pieces prosciutto rind
      1    Medium onion, finely chopped             Salt, to taste
      2    Carrots, finely chopped                  Pepper, to taste
      1    Celery stalk, finely chopped      1/2 c  Grated Parmesan cheese
 
  There are as many versions of vegetable soup in Italy as there there are
  cooks. Pancetta - Pancetta is the same cut of pork as bacon. It is cured
  with salt and is not smoked.  It comes rolled up like a large salami.
  Widely used in Italian cooking, especially in Emilia-Romagna, it is vital
  to many dishes.  If available, buy a large quantity. Cut into several
  pieces and freeze it.  You can substitute domestic bacon for pancetta. It
  must be blanched in boiling water for two three minutes to reduce the smoky
  flavour.  Fresh side pork can also be used. I'll be posting several recipes
  over the next while that call for pancetta, so if you can find some, it
  won't go to waste. Prepare chicken broth (see my previously posted recipe).
  Heat oil in a large saucepan. Add parsley and garlic. Saute over medium
  heat.  Before garlic changes colour, add pancetta.  Saute until lightly
  browned.  Stir in cabbage.  Cover and cook 1 to 2 minutes. Add remaining
  vegetables to saucepan.  Cover and cook about 5 minutes. Add broth and
  water, if using, and prosciutto rind or ham shank. Cover and reduce heat.
  Simmer 40 to 50 minutes.  Remove half the vegetables with a slotted spoon.
  Place in a blender or food processor and process until smooth. Return to
  saucepan. Season with salt and pepper. Serve hot with Parmesan cheese
  sprinkled over top.  Makes 8 to 10 servings. VARIATION: Toast about 20
  thick slices of Italian bread.  Place 2 slices in each soup bowl and
  sprinkle generously with Parmesan cheese. Ladle soup into bowls. Serve with
  additional Parmesan cheese.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pink Tartar Sauce
 Categories: Low-cal, Sauces
      Yield: 8 servings
 
    1/2 c  Mayonanaise                         1 ts Dijon-style mustard, grainy
      1 tb Hamburger relish                    1 ts Lemon juice
 
  * Hamburger relish gives this creamy, flavorful sauce its pretty pink color
  ~--------------------------------------------------------------------------
  PER SERVING: 1 T = 101 cal., 0g Pro., 11g Fat, 1g Carbo., 117mg Sodium In
  small serving bowl, combine all ingredients.  Chill until ready to serve
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Red Beans And Rice
 Categories: Cajun, Main dish
      Yield: 6 servings
 
      1 lb Red kidney beans                    1    Bell pepper
      1 lb Salt pork                           1    Chopped onion
      2    Cloves garlic                       1    Stalk celery
      1 ts Italian seasoning                   1    Whole hot pepper
 
  Boil pork 5 minutes to get rid of salt.  Put pork in second water (hot) and
  add beans, water, should be one-half inch above beans. Add immediately, one
  bell pepper, one chopped onion, celery, garlic, Italian seasoning and whole
  hot pepper.  Cook slowly two to three hours, until gravy is thick and beans
  tender -- just before dishing out add a pinch of italian seasoning again.
  Salt to taste and serve with rice. From "Talk About Good" contributed by
  Mrs. Charles Barras, Jr.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Gingersnap Gravy
 Categories: Cajun, Sauces
      Yield: 6 servings
 
-------------------------------SEASONING MIX-------------------------------
      1 ts Black pepper                      1/2 ts Dried thyme leaves
    1/2 ts Salt                              1/4 ts Rubbed sage
    1/2 ts White pepper                      1/4 ts Ground cayenne pepper
    1/2 ts Ground ginger                     1/8 ts Ground cumin

------------------------------MAIN INGREDIENTS------------------------------
      2 tb Chicken, pork, or beef fat          6 c  Basic chicken stock
      2 tb Unsalted butter                     1 c  Pan drippings from chicken
    3/4 c  Finely chopped onions               8    Gingersnap cookies
    1/2 c  Finely chopped celery               1 ts Light brown sugar, to taste
    1/2 ts Minced garlic                       1 ts Ground ginger, to taste
 
  Combine the seasoning mix ingredients in a small bowl and set aside. Melt
  the fat and butter in a large skillet over medium heat. When almost melted,
  add the onions, celery, and garlic; saute 5 minutes, stirring occasionally.
  Stir in the seasoning mix and cook 5 minutes more, stirring occasionally.
  Add the stock and pan drippings; bring to a boil over high heat and boil
  rapidly until liquid reduces to about 1 quart, about 25 minutes. Then
  crumble the gingersnaps into the stock mixture and whisk with a metal whisk
  until they are dissolved. Continue cooking 10 minutes, whisking frequently
  and making sure the gingersnaps are thoroughly dissolved. During this time,
  taste the gravy; if the ginger flavour is not pronounced,m add the 1
  tablespoon brown sugar and the 1 teaspoon ginger or add both to taste.
  Strain the gravy. Makes 2-1/2 to 3 cups. From Paul Prudhomme's "Louisiana
  Kitchen"
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: French Onion Soup With Croutons
 Categories: Soups, Appetizers, English
      Yield: 4 servings
 
      2    Medium onions                     1/2 ts Kitchen Bouquet
      2    Chicken boullion cubes              2    Beef bouillion cubes
      1 qt Water                          
 
  Slice onions finely, sautee in butter until tender. Add water, boullion
  cubes, and Kitchen Bouquet. Simmer 20 minutes, add croutons and serve.
  Toast bread slices under broiler. Spread with butter, salt, pepper, garlic,
  paprika and Parmesan cheese. Dice. Mrs. John P. Elberti
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Yorkshire Pudding
 Categories: Breads, English
      Yield: 2 servings
 
      2    Eggs                                     Milk
  1 1/2 c  Flour                               2 tb Beef fat
           Salt, pinch                    
 
  Beat eggs and salt slightly with fork. Add flour gradually, beat, add milk
  a little at a time until smooth. Add more milk to make a batter like a
  rather thin pancake batter.  Let stand 1 hour. Put 2 tablespoons beef fat
  in baking pan and heat in oven. Pour batter on hot fat. Bake 20 minutes in
  425 degree oven. The PERFECT accompaniment to Rib Roast! Mrs. William McG.
  Harlow
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Stir Fried Asparagus
 Categories: Vegetables, Low-cal, Stir fry
      Yield: 4 servings
 
      1 lb Asparagus                           1 tb Water, cold
    1/2 c  Water                               2 tb Vegetable oil
    1/2 ts Instant chicken boullion        1 1/2 c  Mushrooms, fresh, sliced
      1 tb Cornstarch                        1/8 ts Pepper, fresh ground blk
 
  Cut asparagus into 1" pieces and steam lightly. Mix 1/2 c water and the dry
  boullion; reserve. Mix cornstarch and 1T water; reserve. Heat oil in wok or
  12 inch skillet over medium heat. Add asparagus, mushrooms, salt & pepper.
  Stir fry about 1 minute. Stir in bouillion mixture and heat to boiling.
  Stir in cornstarch mixture. Cook and stir until thickened, about 10
  seconds. Serve as a side dish or entree. 90 calories per serving.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Boston Baked Beans
 Categories: Vegetables, English
      Yield: 4 servings
 
      4 c  Navy beans                          4 tb Brown sugar
      3 ts Salt                                1 tb Dry mustard
      1    Onion, chopped                    1/2 lb Salt pork
 
  Soak beans overnight. Drain, cover with fresh water. Bring to boil, simmer
  until tender, drain. Pour 1/2 of beans into bean pot. Combine remaining
  ingredients and add to pot. Pour in remaining beans. Cover with boiling
  water and bake 8 hours at 250 degrees. Watch & add more water if necessary.
  Mrs. Jack Beasley
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Stuffed Pepper Casserole
 Categories: Vegetables, Main dish, Meats, English
      Yield: 4 servings
 
      4    Green peppers, med                  2 tb Onions
    1/4 ts Pepper                              1 c  Corn, whole kernel
  1 1/2 lb Ground beef                       1/2 ts Salt
  1 1/2 c  Rice                                8 oz Tomato sauce
 
  Cut tops off peppers and clean inside. Cook peppers in water to cover for
  20 minutes. Brown ground beef and onions. Add seasonings, rice, corn, and
  tomato sauce. Heat until bubbly. Spoon filling into peppers; place in
  casserole dish. Place extra filling, if any, around peppers. Bake at 350
  degrees for 20-25 minutes. Mrs. Robert F. Lewis
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Spinach
 Categories: Vegetables, English
      Yield: 6 servings
 
      2 lb Spinach, trimmed & washed           1    Clove garlic, sm
      6 tb Butter, softened                  1/2 c  Pine nuts
           Salt                              1/2 c  Seeded raisins
           Pepper, freshly ground                   Ham, smoked (optional)
           Nutmeg, pinch                  
 
  Cook spinach about 5 minutes in a heavy enameled pot. After squeezing
  thoroughly to rid of as much water as possible, chop it coarsely and put
  into enameled saucepan with the softened butter and other seasonings. Stir
  over very low heat until butter is almost absorbed.Add small clove of
  garlic, crushed in garlic press, 1/2 c pine nuts, 1/2 c seeded raisins
  (softened 5 minutes in hot water). Cover and cook over very low heat for
  about 5 minutes, stirring constantly. Turn into a hot vegetable dish. A cup
  of chopped, smoked ham may be added if desired. Mrs. Maynard C. Nicholl
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Apple Cranberry Pie
 Categories: Pies, Desserts
      Yield: 8 servings
 
           Double Crust Pie Crust              2 c  Cranberries, fresh or frozen
    3/4 c  Sugar                             1/3 c  Corn syrup, light or dark
    1/4 c  Corn starch                         1 tb Butter or margarine
      1 ts Cinnamon                                 Milk
      5 c  Peeled apple slices                      Sugar
 
  Prepare pie crusts for filled two-crust pie using 9-inch pan.  Heat oven to
  450F.  In a large bowl, stir sugar, corn starch and cinnamon until well
  mixed.  In another large bowl, mix apples, cranberries and corn syrup. Add
  fruit to sugar mixture.  Mix to combine.  Spoon into pie crust-lined pan.
  Dot with butter.  Top with second crust; flute.  Cut four 4-inch slashes in
  center of crust forming a criss-cross design.  Peel back center points and
  press lightly in crust to hod and form 8 petals.  Brush crust with milk;
  sprinkle with sugar.  Bake at 450F for 10 minutes.  Reduce temperature to
  350F; continue baking 40 to 45 minutes or until golden brown. Cool
  completely on wire rack.  Store in refrigerator.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pumpkin Swirl Pie
 Categories: Pies, Desserts
      Yield: 8 servings
 
           Pie crust, single crust             2    Eggs
      8 oz Cream cheese, softened            1/2 c  Evaporated milk
    1/2 c  Corn syrup, light                 1/4 c  Sugar
      1 ts Vanilla                         1 1/2 ts Pumpkin pie spice
      1 c  Pumpkin                           1/4 ts Salt
 
  Prepare pie crust for filled one-crust pie using 9-inch pie pan.  Flute
  edge.  Heat oven to 325F.  In small bowl with mixer at medium speed, beat
  cream cheese until light and fluffy.  Gradually beat in half the corn syrup
  and vanilla until smooth.  Spread evenly over bottom of pie crust-lined
  pan.  In same bowl combine pumpkin, eggs, remaining corn syrup, evaporated
  milk, sugar, pumpkin pie spice and salt; beat until smooth. Carefully pour
  over cream cheese mixture in pie shell.  With knife or small spatula, swirl
  mixture to give marbled effect.  Bake at 325F for 45 to 50 minutes or until
  knife inserted halfway between edge and center comes out clean. Cool
  completely on wire rack.  Store in refrigerator.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Apple Almond Pie
 Categories: Pies, Desserts
      Yield: 8 servings
 
      1    Pie crust, single crust           1/4 ts Almond extract
    3/4 c  Sugar                               2 c  Apples, peeled and chopped
    1/4 c  Corn starch                         1 c  Almonds, toasted and sliced
      3    Eggs                                1    Apple, peeled & sliced thin
    1/2 c  Butter or margarine, melted         2 tb Almonds, toasted and sliced
    1/2 c  Corn syrup, light or dark      
 
  =------------------------------- GARNISH ---------------------------------
  Prepare pie crust for filled one-crust pie using 9-inch pan.  Flute edge.
  Heat oven to 375F.  Reserve 2 T sugar.  In medium bowl, combine remaining
  sugar and corn starch.  Add eggs, beating well to combine.  Stir in butter,
  corn syrup and almond extract.  Mix in apples and almonds.  Pour into pie
  crust-lined pan.  If desired, garnish with apple slices overlapped in a
  circle around edge of pie.  Sprinkle center with almonds. Sprinkle reserved
  sugar over top.  Bake at 375F for 50 minutes or until center of pie is set.
  Cool completely on wire rack.  Store in refrigerator.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Mexican Pinto Bean Dip
 Categories: Appetizers, Vegetables
      Yield: 4 servings
 
      3 c  Pinto Beans; Cooked               1/2 c  Chili Powder
    1/4 c  Water                           1 1/2 ts Salsa Verde; Hot Green Salsa
    1/2 c  Monterey Jack; Shredded        
 
  Puree the beans to a coarse paste in a blender or food processor or mash by
  hand.  Place the bean paste in a sauce pan with the water and heat. Mix in
  all the other ingredients, blending well, and simmer until the cheese is
  melted, about 5 minutes.  Put in chafing dish and serve hot. Makes about 3
  3/4 cups of dip. SUGGESTED DIPPERS: Tortilla Chips, Black Cocktail Rye
  Bread, Bell Peppers, Celery, Monterey Jack Cheese Cubes or Sticks
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Apricot Almond Buns
 Categories: Breads, Fruits
      Yield: 14 servings
 
  4 3/4 c  Flour - all purpose                 3 tb Margarine
      1 c  Brown sugar -firm packed            2    Eggs
    1/2 ts Salt                              1/4 c  Margarine - melted
      2 pk Yeast                               1 c  Apricots, chopped dried
    1/2 c  Milk                              1/2 c  Almonds, slivered
    1/2 c  Water                          
 
    In a large bowl, mix 1 cup flour, 1/2 cup brown sugar, salt and
  undissolved yeast.
    Heat milk, water and 3 tbs margarine to 120F -130F. Add to dry
  ingredients; beat 2 minutes at medium speed of mixer.  Add eggs and 1 cup
  flour; beat at high speed 2 minutes. Stir in enough remaining flour to make
  soft dough.  Knead 8 to 10 minutes.  Set in greased bowl; grease top.
  Cover; let rise until doubled, about 1 hour.
    Punch dough down.  Divide in half; roll each to a 14 x 9 inch rectangle.
  Brush with melted margarine; sprinkle with remaining brown sugar, apricots
  and almonds.  Roll each up from long side; seal seams.  Cute each roll into
  7 slices.  Make 2 cuts in side of each slice, 2/3 the way through. Fan
  sections; set on greased baking sheet.  Cover; let rise until doubled.
    Bake at 375F 15 to 20 minutes.  Cool.  Glaze if desired.
  
  From Fleishmanns's Yeast package 11/90
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Banana Nut Bread
 Categories: Breads, Fruits
      Yield: 2 servings
 
  4 3/4 c  Flour - all purpose               1/3 c  Margarine
    3/4 c  Sugar                               2    Eggs - at room
      1 ts Salt                                1 c  Banana - mashed
      2 pk Yeast- active dry                 1/2 c  Pecans, chopped
    1/3 c  Evaporated milk - undiluted         2 ts Cinnamon, ground
    1/3 c  Water                               2 tb Margarine, melted
 
  mperature
    In large bowl, mix 1 1/4 cups flour, 1/2 cup sugar, salt and undissolved
  yeast.
    Heat evaporated milk, water, and margarine to 120F-130F.  Margarine need
  not melt.  Add to dry ingredients; beat 2 minutes at medium speed of mixer.
  Add eggs, banana, and 1 cup flour; beat at high speed 2 minutes. Stir in
  pecans and enough remaining flour to make stiff dough.  Knead 8 to 10
  minutes.  Set in greased bowl; grease top.  Cover; let rise until doubled,
  about 1 hour.
    Punch dough down.  Divide in half; shape into loaves.  Place in 2 greased
  8 1/2 x 4 1/2 x 2 1/2 inch loaf pans.  Cover; let rise until doubled, about
  1 hour.
    Mix remaining sugar and cinnamon.  Brush loaves with melted margarine;
  top with sugar mixture.  Bake at 375F 25 to 35 minutes.  Cool.
  
  From Fleischmann's Yeast package 11/90
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Oatmeal Bread
 Categories: Breads
      Yield: 4 servings
 
  3 1/2 c  Water                               2 tb Salt
    1/2 c  Margarine                           4    Eggs
    1/2 c  Honey                             1/2 c  Wheat germ
  5 1/2 c  White flour                       1/2 c  Cornmeal
      4 c  Rolled oats                     4 1/2 c  Wheat flour
      4 pk Yeast                          
 
  Heat water, margarine, and honey to 120f (48c). Add white flour, oats,
  yeast, salt, and eggs.  Beat in mixer for 3 minutes.  Add remaining
  ingredients, beat at higher speed 3-4 minutes until stiff dough. Knead on
  floured board til smooth & not sticky.  Place in greased bowl, turn over,
  cover, and let rise 45 minutes til doubled.  Punch down, cut into even
  portions, roll out evenly to 3/8" thickness.  Roll like a jelly roll, pinch
  down ends, fold ends under, & place in greased pans.  Cover and let rise 1
  hour til doubled.  Bake at 375f for 40 minutes, cool on wire racks, serve.
  Makes 4 large loaves.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Rocky Road Fudge Bars
 Categories: Desserts, Cookies
      Yield: 36 servings
 
    1/2 c  Butter                              1    Eggs
      1 oz Unsweetened chocolate             1/2 ts Vanilla
      1 c  Sugar                             1/4 c  Walnuts, chopped
      1 c  Flour                               6 oz Semi-sweet chocolate bits
    1/2 c  Walnuts, chopped                    2 c  Marshmallow miniatures
      1 ts Baking powder                     1/4 c  Butter
      1 ts Vanilla                             1 oz Unsweetened chocolate
      2    Eggs                                2 oz Cream cheese
      6 oz Cream cheese                      1/4 c  Milk
    1/2 c  Sugar                               3 c  Powdered sugar
      2 tb Flour                               1 ts Vanilla
    1/4 c  Butter                         
 
  BROWNIES: Grease and flour a 13x9 in. pan. Melt 1/2 c. butter and one
  square chocolate. Add 1 c. sugar, 1 c. flour, 1/2 c. nuts, 1 t. baking
  powder, 1 t. vanilla and 2 eggs. Mix well and spread in pan. FILLING:
  Combine 6 oz. cream cheese, 1/2 c. sugar, 2 T. flour, 1/4 c. softened
  butter, 1 egg and 1/2 t. vanilla. Beat one minute on medium until smooth
  and fluffy. Stir in 1/4c. nuts. Spread over chocolate mixture. Sprinkle
  with chocolate bits. Bake in preheated 350 degree oven 25 to 35 min. (use
  toothpick test). Remove from oven, sprinkle with marshmallows, and bake 2
  more minutes. TOPPING: Melt 1/4 c. butter, 1 square chocolate, 2 oz. cream
  cheese and milk. Stir in powdered sugar and 1 t. vanilla until smooth. Pour
  over bars and swirl with a spoon. Cool and cut into bars. Store in
  refrigerator.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Nutty Apricot Bars
 Categories: Desserts, Fruits
      Yield: 48 servings
 
     12 oz Apricots - dried                  1/2 ts Baking soda
    3/4 c  Sugar                             1/4 ts Salt
    3/4 c  Butter / margarine -softened        3 oz Coconut - flaked
      1 c  Sugar                             1/2 c  Pecans or walnuts - chopped
      2 c  Flour- all purpose             
 
    Cover apricots with water, and bring to a boil; reduce heat, and simmer,
  uncovered, 15 minutes or until tender.  Drain reserving 1/4 cup liquid.
  Coarsely chop apricots, and set aside.  Combine reserved apricot liquid and
  3/4 cup sugar in a saucepan; simmer 5 minutes.  Stir in chopped apricots.
    Cream butter; gradually add 1 cup sugar, beating at medium speed of an
  electric mixer until light and fluffy.  combine flour, baking soda, and
  salt; add floured mixture to creamed mixture, mixing well (mixture will be
  crumbly).  Stir in coconut and pecans.  Pat about three-fourths of coconut
  mixture into and ungreased 13x9x2 inch pan.  Bake at 350F for 10 minutes.
    Spread apricot mixture evenly over crust, spreading  to within 1/4 inch
  from edge of pan.  Sprinkle with remaining coconut mixture.  Bake an
  additional 30 minutes.  Let cool in pan; chill.  Cut into bars.  Store in
  refrigerator.  Yield: about 4 dozen. From the Southern Living Cookbook
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Fruitcake Cookies
 Categories: Cookies, Desserts, Fruits
      Yield: 120 servings
 
     16 oz Pineapple-ylw candy'd,chop'd        1 c  Brown sugar, firmly
      8 oz Cherries, red                       4    Eggs, separated
      8 oz Cherries,grn candy'd,chop'd         1 tb Baking soda
      2 c  Raisins, golden                     3 tb Milk
      4 c  Pecans or walnuts, chopped        1/4 c  Brandy
  3 1/2 c  Flour, all purpose                  1 ts Cinnamon, ground
    1/2 c  Butter/margarine, softened          1 ts Nutmeg, ground
 
  ndy'd,chop'd cked
    Combine first 5 ingredients; dredge with 1 cup flour, stirring well. Set
  aside.
    Cream butter; gradually add sugar, beating well at medium speed of an
  electric mixer.  Add egg yolks, mixing well.
    Dissolve soda in milk; add to creamed mixture.  Add brandy, spices, and
  remaining 2 1/2 cups flour, mixing well.
    Beat egg whites (at room temperature) until stiff; fold into batter. Fold
  in fruit mixture.
    Drop dough by rounded teaspoonfuls onto greased cookie sheets.  Bake at
  325F for 12 to 15 minutes.  Cool on wire racks.  Yield: about 10 dozen.
  From Southern Living Cookbook
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Frosted Pumpkin-walnut Cookies
 Categories: Cookies, Desserts
      Yield: 90 servings
 
    1/2 c  Butter/margarine, softened        1/2 ts Salt
  1 1/2 c  Brown sugar, firmly                 2 ts Pumpkin pie spice
      2    Eggs                                1 c  Walnuts, chopped
      1 c  Pumpkin -cooked, mashed             1    Maple frosting recipe
    1/2 ts Lemon extract                     1/4 c  Butter/margarine, softened
    1/2 ts Vanilla extract                 2 1/4 c  Powdered sugar, sifted
  2 1/2 c  Flour - all purpose                 2 tb Milk
      1 tb Baking powder                     3/4 ts Maple extract
 
  cked
    Cream butter; gradually add brown sugar, beating well at medium speed of
  an electric mixer.  Add eggs, one at a time, beating after each addition.
  Stir in pumpkin and flavorings.
    Combine flour, baking powder, salt, and pumpkin pie spice.  Gradually add
  to creamed mixture, mixing well. Stir in walnuts.
    Drop dough by teaspoonfuls 2 inches apart onto greased cookie sheets.
  Bake at 375F for 12 minutes.  Cool on wire racks.  Frost with Maple
  Frosting. Yield: 7 1/2 dozen. (Maple Frosting)
    Cream butter; gradually add 1 cup powdered sugar, beating well at medium
  speed of an electric mixer.  Add remaining sugar alternately with milk,
  beating until smooth enough to spread.  Add maple extract, and beat well.
  Yield: about 1 cup. From Southern Living Cookbook
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Creme De Menthe Brownies
 Categories: Desserts
      Yield: 48 servings
 
      4    Chocolate -1 oz squares           1/2 c  Chocolate morsels, melted
      1 c  Butter or margarine                 4 c  Powdered sugar - sifted
      4    Eggs                              1/2 c  Butter or margarine- melted
      2 c  Sugar                             1/4 c  Half and half
      1 c  Flour                             1/4 c  Creme de Menthe - green
    1/2 ts Salt                                1 c  Walnuts - finely chopped
      1 ts Vanilla extract                
 
    Combine unsweetened chocolate and butter in a small, heavy saucepan; cook
  over low heat, stirring constantly, until melted.  Let stand 10 minutes.
    Beat eggs at medium speed of an electric mixer until thick and lemon
  colored; gradually add sugar, beating well.  Add flour, salt, vanilla, and
  chocolate mixture; beat at low speed 1 minute.
    Spoon mixture into a lightly greased and floured 13x9x2 inch pan.  Bake
  at 350F for 25 to 30 minutes or until a wooden pick inserted in center
  comes out clean.  Cool 10 minutes; spread Creme de Menthe Frosting (see
  below) over top.  Chill at least 4 hours.
    Drizzle melted chocolate over frosting or pipe in desired design using
  metal tip No.3 or 4.  Cut into bars immediately.  Remove from pan, and
  chill at least 1 hour.  Store in an airtight container in refrigerator.
  Yield 4 dozen.
    -----  Creme de Menthe Frosting -----
    Combine all ingredients except walnuts in a mixing bowl; beat at high
  speed of an electric mixer until smooth.  Stir in walnuts.  Yield: enough
  for 4 dozen bars. From the Southern Living Cookbook
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cream Cheese Swirl Brownies
 Categories: Desserts
      Yield: 16 servings
 
      4 oz Chocolate -sweet baking             2    Eggs
      3 tb Butter or margarine               3/4 c  Sugar
      2 tb Butter /margarine - softened      1/2 c  Flour - all purpose
      3 oz Cream cheese - softened           1/2 ts Baking powder
    1/4 c  Sugar                             1/4 ts Salt
      1    Egg                                 1 ts Vanilla extract
      1 tb Flour - all purpose               1/4 ts Almond extract
    1/2 ts Vanilla extract                   1/2 c  Pecans or walnuts-chopped
 
    Combine chocolate and 3 tablespoons butter in top of double boiler; bring
  water to a boil.  Reduce heat to low; cook until chocolate melts. Set aside
  to cool.
    Combine 2 tablespoons butter and cream cheese, creaming until light and
  fluffy.  Stir in 1 egg, 1 tablespoon flour, and 1/2 teaspoon vanilla.  Set
  aside.
    Beat 2 eggs at medium speed of an electric mixer until thick and lemon
  colored.  Gradually add 3/4 cup sugar, beating well. Combine 1/2 cup flour,
  baking powder, and salt; add to egg mixture, mixing well.  Stir in cooled
  chocolate, flavorings, and pecans.
    Pour half of chocolate batter into a greased 8 inch square pan.  Spread
  with cheese mixture; top with remaining chocolate batter.  Cut through
  mixture in pan with a knife to create a marbled effect.  Bake at 350F for
  35 to 40 minutes.  Cool on wire rack; cut into squares.  Yield: 16
  brownies. From the Southern Living Cookbook
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Rosy Berry Soup
 Categories: Fruits, Soups
      Yield: 5 servings
 
     20 oz Raspberries-frozen, thawed          1    Cinnamon-3 inch stick
      2 c  Burgundy                          1/4 tb Cornstarch
  2 1/2 c  Water                                    Whipping cream
 
    Combine first 5 ingredients in a deep, ceramic, heatproof casserole or
  stainless steel saucepan (mixture will discolor aluminum).  Bring mixture
  to a boil; reduce heat, and simmer 15 minutes.
    Press raspberry mixture through a sieve, and return to casserole or
  saucepan; discard seeds.  Combine cornstarch and 1/4 cup raspberry liquid;
  stir well.  Bring remaining liquid to a boil.  Reduce heat to low, and stir
  in cornstarch mixture.  Cook, stirring constantly, until slightly
  thickened.  Chill 6 to 8 hours.  Drizzle whipping cream in soup, and swirl
  in with a knife.  Yield: 5 cups. Strawberries my be substituted for
  raspberries. From Southern Living Cookbook
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Coke Cake
 Categories: Cakes, Desserts
      Yield: 8 servings
 
      2 c  Flour                               1 ts Baking Soda
      2 c  Sugar                               2    Eggs, beaten
  1 1/2 c  Marshmallows                      1/2 c  Margarine
    1/2 c  Shortening                          3 tb Cocoa
    1/2 c  Margarine                           6 tb Coca-Cola
      3 tb Cocoa                               1 lb Powdered Sugar
      1 c  Coca-Cola                           1 c  Pecans, chopped
    1/2 c  Buttermilk                     
 
  Marshmallows may be chopped or miniature.
    Sift together flour and sugar, stir in marshmallows and set aside.
    Bring to a boil, shortening, margarine, cocoa and Coke. Remove from heat
  and pour over dry ingredients. Stir in buttermilk, baking soda and eggs. Do
  not beat this cake mixture.
    Pour into a greased 13x9x2-inch pan and bake in a preheated 350 deg. oven
  for 45 minutes or until done. Cool 30 minutes before frosting cake.
    Coke Cake Frosting: Bring margarine, cocoa and Coke to a boil. Boil a
  minute, remove from heat and gradually add sugar. Stir in pecans. Source:
  TEXAS THE BEAUTIFUL COOKBOOK
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Creamed Onions
 Categories: Vegetables
      Yield: 4 servings
 
      8    White onions                      1/4 ts Cayenne pepper
    1/2 pt Whipping cream                      4 tb Butter
      4 tb Flour                             1/2 ts Salt
 
     Peel the onions.  Parboil in about 3/4 cup water.  (I do this part
     in a covered casserole in the microwave).  Make white sauce with
     rest of ingredients.  If you like a stronger onion flavor, thin the
     white sauce with part or all of the onion water.  Otherwise, thin it
     with your choice of cream, milk, water, chicken broth or whatever
     flavor you like.  Add onions and bake at 325 to 350 until bubbly. If
     you're a real creamed onion pig like we are, this will not serve
     four.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Mississippi Mud Cake
 Categories: Cakes, Desserts
      Yield: 8 servings
 
    1/2 c  Butter, softened                    1 c  Pecans, chopped
      1 c  Sugar                              10 oz Marshmallows
      3 x  Eggs                                1    Chocolate Frosting
    3/4 c  All Purpose Flour                 1/4 c  Butter
    1/2 ts Baking Powder                     1/4 c  +2 T Cocoa
      1    Dash Salt                         1/4 c  +3 T Warm Milk
    1/4 c  +1 /12 T Cocoa                      1 ts Vanilla Extract
      1 ts Vanilla Extract                    16 oz Powdered Sugar, sifted
 
    Cream butter; gradually add sugar, beating well. Add eggs, one at a time,
  beating well after each addition. Combine flour, baking powder, salt, and
  cocoa; add to creamed mixture. Stir in vanilla and pecans.
    Spoon batter into a greased 13x9x2-inch glass baking pan. Bake at 325
  degrees for 15 to 18 minutes until top is barely soft to the touch.
    Remove cake from oven and cover top with marshmallows. Return to oven for
  2 minutes or until marshmallows are soft. Spread marshmallows over cake and
  immediately cover with Chocolate Frosting. Let frosting harden before
  cutting the cake into squares. Yield: one 13x9 inch cake. FROSTING: Cream
  butter; add cocoa, mixing well. Gradually beat in powdered sugar, adding
  warm milk as necessary, until spreading consistency. Stir in vanilla.
  Spread immediately over warm marshmallows. Yield: enough for one 13x9 inch
  cake. Source: Southern Heritage CAKES Cookbook
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Hawaiian Sweet-and-sour Meatballs
 Categories: Main dish
      Yield: 4 servings
 
  1 1/2 lb Ground beef                       1/4 ts Pepper
    1/4 ts Nutmeg                              2    Green peppers,bite size
      1 ts Salt                              1/4 ts Garlic powder or minced garl
      2 tb Salad oil                           4 tb Cornstarch
    1/2 c  Brown sugar                     1 1/4 c  Pineapple juice
      2 c  Fresh pineapple chunks              1 tb Soy sauce
      2    Eggs                              1/3 c  Water
      1    Onion, minced                       3 tb Vinegar
 
  Blend together beef, eggs, 1 t cornstarch, onion, pepper, nutmeg, salt, and
  garlic.  Form into 1-inch balls.  Heat oil in skillet; brown meatballs on
  all sides.  In large saucepan add remaining cornstarch, soy sauce, vinegar,
  water, and brown sugar to pineapple juice.  Cook until thickened; stir
  constantly.  Add meatballs, fruit, and peppers.  Cook 5 minutes or until
  fruit is well heated.  Yield 4 to 6 servings.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Wonderful Layered Peach Dessert
 Categories: Desserts
      Yield: 4 servings
 
  1 1/2 c  Plain flour                         8 oz Whipped topping
    1/2 c  Chopped pecans                      2 c  (3c) Peaches & sugar
    1/4 c  Packed brown sugar              1 3/4 c  Powdered sugar
    1/2 c  Melted butter                     1/2 ts Almond flavoring
      8 oz Cream cheese, softened         
 
  FOR CRUST: Combine flour, sugar and pecans. Add the butter. Mix well and
  press mixture in bottom of 13 x 9 baking dish. Bake at 350F for 18-20
  minutes. Cool. FOR FILLING: Beat cream cheese and powdered sugar at medium
  speed until light and fluffy. Fold in whipped topping and almond flavoring.
  Drain peaches and add to whipped topping mixture. Spoon over cooled crust
  and chill for several hours.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cheese Balls
 Categories: Appetizers
      Yield: 20 servings
 
      1    Stick butter, melted                1 c  Grated sharp cheddar cheese
      1 c  Plain flour                         1 c  Rice Krispies
    1/8 ts Cayenne pepper                      1    Dash hot sauce
 
  Mix all ingredients well. Mold in small vals (dime size). Bake at 350F for
  8-10 minutes. Watch carefully as they brown quickly. Will keep indefinitely
  if put in a tin.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Junction City Raspberry Pie
 Categories: Pies, Desserts
      Yield: 6 servings
 
     20 oz Frozen Raspberries, thawed          1 pk Unflavored Gelatin
      2 c  Vanilla Wafer Crumbs              1/4 c  Water, cold
    1/2 c  Sugar                             1/2 ts Lemon Peel
      1 ts Cinnamon                          1/2 pt Heavy Cream
      5 tb Butter, melted                      1 ts Vanilla
 
  Drain raspberries, reserving 1 cup of the juice. Combine crumbs, sugar, 1/2
  teaspoon of the cinnamon and the butter; pat into a 10-inch pie plate. Bake
  in a 375 degree oven, 8 to 10 minutes; cool. Soften gelatin in water. Mix
  the reserved raspberry juice, the remaining 1/2 teaspoon cinnamon and lemon
  peel and heat to boiling. Remove from heat; add gelatin and stir until
  melted. Chill until mixture just begins to thicken. Whip cream; add
  vanilla. Fold raspberries, gelatin mixture and whipped cream together. Pour
  into pie shell. Chill. Decorate with additional whipped cream if desired.
  Source: Missouri Cookin'
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Ozark Mountains Stew
 Categories: Soups
      Yield: 8 servings
 
      5 c  Beef Cubes                         28 oz Can Tomatoes
      2 tb Flour                               3 tb Chili Powder
      1 tb Paprika                             1 tb Cinnamon
      1 ts Chili Powder                        1 ts Ground Cloves
      2 ts Salt                                1 ts Dry Crushed Red Peppers
      3 tb Lard                                2 c  Potatoes, chopped
      2    Onions, sliced                      2 c  Carrots, chopped
      1    Clove Garlic, minced           
 
  Combine flour, paprika, salt and the one teaspoon of chili powder. Dredge
  beef cubes in the flour mixture and brown in hot lard in Dutch oven. Add
  onion and garlic and cook until soft. Add tomatoes, chili powder, cinnamon,
  cloves and red peppers. Cover and simmer two hours. Add potatoes and
  carrots and cook until vegetables are tender (about 45 minutes). Source:
  Missouri Cookin'
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Orange Potato Bread
 Categories: Breads, Desserts
      Yield: 1 servings
 
  2 3/4 c  All Purpose Flour, sifted           1 ts Soda
  2 1/2 ts Baking Powder                       1    Egg
    3/4 ts Salt                              1/2 ts Vanilla
      1 tb Salad Oil                           1 tb Grated Orange Rind
  1 1/4 c  Fresh Orange Juice                1/2 c  Nuts, chopped
      1 c  Sugar                             2/3 c  Riced Cooked Potatoes
 
    In large bowl sift together flour, sugar, baking powder, baking soda and
  salt. In small bowl, beat together egg, oil, orange juice, orange rind and
  vanilla. Stir in prepared potatoes. Add orange mixture all at once to dry
  ingredients and stir to mix well; sift in nuts. Turn into greased 9x5x3
  loaf pan. Bake in 325 oven 60 min. until cake tester inserted comes out
  clean. Cool 10 min. Remove from pan and cool completely. Source: Indian
  Cookin
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Spaghetti Chitarra Parmigiana
 Categories: Main dish
      Yield: 4 servings
 
    1/4 c  Olive Oil                           1 ds Crushed Chili Peppers
  2 1/2 tb Butter                              2 ts Powdered Oregano
      8    Medium Mushrooms, sliced        1 1/2 lb Fresh Chitarra Pasta
      4    Cloves of garlic, minced       
 
  On medium heat, in a small, heavy skillet, heat two tablespoons of olive
  oil and add one tablespoon of butter. When the butter is melted, add sliced
  mushrooms. Saute for about two minutes or just until mushrooms lose their
  crispiness. Drain and set aside. In a large skillet, put the remainder of
  the olive oil and butter. Add garlic and stir on medium heat for about two
  minutes. Add mushrooms, crushed chilies and oregano and saute for about 20
  seconds. Add cooked pasta, salt and pepper to taste and toss all together
  until well mixed. Serve hot, sprinkled with freshly grated Parmesan cheese.
  From The Gazette, 90/12/05
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Fajitas
 Categories: Mexican, Main dish, Meats
      Yield: 8 servings
 
  1 1/2 lb Boneless chicken breast           1/3 c  Dry Sherry
      2 x  Garlic cloves                       1 tb Chili Powder
      2 x  Jalapeno peppers                    2 ts Ground cumin
    1/2 c  Olive Oil                      
 
  Slice the chicken breast into long 1/2 inch wide strips. To make a
  marinade, drop the garlic cloves and jalapeno peppers through the feed tube
  of a food processor with the chopping blade in place and the motor running
  until chopped finely (10 seconds or so).  Add the remaining ingredients and
  process until smooth (about another 10 seconds.) Pour the marinade over the
  chicken and let marinate for 2 hours at room temperature or overnight in
  the refrigerator, turning occasionally. Preheat the oven broiler. Drain the
  chicken, reserving the marinade.  Arrange the chicken on a rack on a
  broiler tray and broil 3 inches from the heat source for 5 minutes; turn,
  baste with marinade, and broil for another five minutes. Serve with warmed
  tortillas, shredded lettuce, shredded cheese, chopped tomatoes and salsa
  verde. Source: Pleasures of Cooking magazine, Jan/Feb 1987, p. 11.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Salsa Verde
 Categories: Mexican, Sauces
      Yield: 20 servings
 
      2 x  Garlic cloves                      13 oz Tomatillos (fresh or canned)
      3 x  Scallions                           4 oz Mild green peppers (chopped)
    1/2 c  Parsley leaves                    1/4 ts Hot pepper sauce
    1/4 c  Cilantro                            1 ts Salt (or to taste)
           Pickled jalapeno pepper        
 
  Drop the garlic through the feed tube of a food processor with the metal
  blade in place and motor running to chop finely (about 10 seconds.) Add the
  scallions, parsley, cilantro, and jalapeno and chop finely (about 6 pulses
  of the motor). Add the tomatillos and process until pureed, about 5
  seconds.  Add the remaining ingredients and pulse 2 times to mix.
  Refrigerate, covered. Source: Pleasures of Cooking magazine, Jan/Feb. 1987,
  p.10-11.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Zinfandeli's Tortilla Soup - S.a. Express - Arlene Lightsey
 Categories: Soups, Mexican
      Yield: 8 servings
 
      1 tb Vegetable Oil (or two)            1/2 c  Water
  1 1/2 ts Garlic, fresh, chopped            1/4 c  Cilantro, fresh, chopped
      8    Corn Tortillas, chop coarse         2 tb Epazote, chopped
      2 c  Onion puree                         1    Salt to taste
      1 ts Cayenne pepper                      1    White pepper to taste
      2 tb Cumin powder                        2    Chicken breasts, cook & dice
      3    Bay Leaves                          1    Chopped Avocado
    3/4 c  Tomato Paste                        1    Corn Tortilla strips, fried
  1 1/2 tb Chicken Base (See note)             1    Shredded Monterey Jack
 
  Garnish Notes:  Chicken breasts should be cooked and diced. In large Dutch
  oven, heat vegetable oil.  Add garlic and 8 chopped corn tortillas. Saute
  until tender. Add onion puree, tomato puree, cayenne pepper, cumin, bay
  leaves, tomato paste, chicken base and water. Simmer 20 minutes. Add
  chopped cilantro and epazote. Remove Bay leaves. Blend mixture briefly in
  food processor. Strain through colander. Adjust seasoning if necessary. Add
  salt and pepper to taste. To serve, spoon a portion of soup in individual
  serving bowls.. Garnish with diced chicken, avocado, fried tortilla strips
  and cheese. Serve immediately. Makes 8-10 6-ounce servings. NOTE: TONE's
  chicken soup base was found at Sam's Wholesale Club in San Antonio.....
  Recipe from Arlene Lightsey's column, "Chefs' Secrets", 5 DEC 90
  Zinfandeli's is located at 741 W. Ashby Place, San Antonio, Texas.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pour La France Chocolate Decadence
 Categories: Cakes, Desserts
      Yield: 6 servings
 
      1 c  Butter or margarine                 1 tb Unsifted all-purpose flour
  1 1/3 lb Dark semi-sweet chocolate                Whipped Cream
      1 tb Granulated sugar                         Raspberry Sauce
 
  Recipe from Pour la France Bakery and Cafe,   7959 Broadway, San Antonio.
  Tx Melt butter and chocolate together over very low heat, stirring
  constantly.  Set aside to cool. Whip eggs with electric mixer until they
  reach full volume, approximately 7 minutes. Carefully fold in chocolate
  mixture, sugar and flour. Pour batter in 10 inch cake pan that has been
  greased and lined with wax paper or parchment paper. Bake in preheated 325
  degree oven 30 minutes. Be careful not to overbake. Cool completely to room
  temperature before removing from pan. To serve, spoon whipped cream on top
  of sliced Chocolate Decadence. Then top with a spoonful of Raspberry Sauce
  Raspberry Sauce 8 oz fresh or frozen raspberries. (Thaw if frozen)
  Granulated sugar to taste 2 teaspoons liqueur such as Grand Marnier or
  Chambord or dry Marsala. Put all ingredients in small saucepan. Bring to
  boil. Refrigerate until serving time.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Bean Dip A La Dr. Pepper
 Categories: Appetizers
      Yield: 2 servings
 
      1    Can Red Kidney Beans, drain       1/2 c  Dr. Pepper
      3 tb Tomato Paste                        4 oz Can Green Chilies, drained
      2 tb Oil                                 1 ts Worcestershire Sauce
      1 ts Salt                                1 c  Sharp Cheddar, shredded
    1/4 ts Black Pepper                             Crisp Chopped Bacon
      1    Clove Garlic, minced           
 
  Combine all ingredients except the last 2 in saucepan; heat to boiling.
  Pour into blender or electric mixer; add cheese. Blend on high speed until
  well mixed. Pour into warmer dish; cover with bacon. Serve with chips,
  crackers. Source: Cookin' with Dr. Pepper
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cranberry Fruit Nut Bread
 Categories: Breads, Desserts
      Yield: 1 servings
 
      1 c  Ocean Spray Cranberries             1 ts Salt
    1/2 c  Nuts, chopped                     1/2 ts Baking Soda
      1 tb Orange Peel, grated                 2 tb Shortening
      2 c  All Purpose Flour                 1/4 c  Orange Juice
      1 c  Sugar                               1    Egg, well beaten
  1 1/2 ts Baking Powder                  
 
  * Cranberries can be either fresh or frozen and should be coarsely chopped.
  Preheat oven to 350"F. Generously grease and lightly flour 9x5x3 inch loaf
  pan. Prepare cranberries, nuts and orange peel. Set aside. In a bowl, mix
  together flour, sugar, baking soda, salt and soda. Cut in shortening. Stir
  in orange juice, egg and orange peel mixing just to moisten. Fold in
  cranberries and nuts. Spoon into the prepared pan. Bake 60 minutes or until
  wooden pick inserted in center comes out clean. Cool on rack 15 minutes.
  Remove from pan, cool completely. Wrap and store overnight. Source: Skaggs
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Marshmallow Fudge
 Categories: Candies
      Yield: 1 servings
 
      1 c  Milk                                2    Square Unsweetened Chocolate
  2 1/2 c  Sugar                             1/4 ts Salt
      2 tb Light Corn Syrup                    2 tb Oleo
      1 ts Vanilla                            12    Marshmallows
 
  * 6 T of Cocoa may be substituted for the Unsweetened CHocolate Squares
  Heat milk & chocolate together in heavy saucepan over low heat until
  chocolate is melted. Add sugar, salt and corn syrup. Cook, stirring until
  boiling starts. Cover and boil 3 minutes to wash down sugar crystals from
  pan sides. Uncover. Cook without stirring until thermometer reaches 232
  degrees. Remove from heat and cool without stirring to lukewarm. Add
  vanilla and beat until fudge thickens and looses it's gloss. Cut each
  marshmallow into 8 pieces and stir into fudge. Turn into greased pan. Cut
  into squares when firm. Source: Grandmothers Cookbook
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Endive, Beet And Red-onion Salad
 Categories: Salads
      Yield: 4 servings
 
    1/2 lb Raw Beets, trimmed                  1 tb Red Wine Vinegar
      3    Heads of Belgian Endives, md        3 tb Vegetable oil
      1    Red onion                           4 tb Finely Chopped Parsley
      1 tb Dijon Mustard                  
 
  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. Serves 4. From The Gazette 90/12/12.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Spaghetti With Shrimp And Eggplant
 Categories: Main dish
      Yield: 4 servings
 
  1 1/2 lb Medium sized shrimps              1/4 ts Hot red pepper flakes
      1    Eggplant (1 pound)                1/4 c  Coarsely chopped fresh basil
      4 tb Olive oil                           4 qt Water
      1 tb Finely chopped garlic             3/4 lb Spaghetti
      4 cn Imported crushed tomatoes         3/4 c  Grated parmesan cheese
      1 ts Honey                          
 
  Peel and devein the shrimp and set aside. Trim the ends of the eggplant and
  peel it. Cut into 1/2 inch cubes. Heat 1 tablespoon of the oil in a
  saucepan and add the garlic. Cook, stirring, without browning. Add the
  tomatoes, honey, pepper flakes, basic (flat Italian parsley can be
  substituted), salt and pepper. Stir to blend, cover and simmer, stirring
  frequently, about 15 minutes. Heat 2 tablespoons of the oil in a large
  nonstick skillet and when it is very hot, add the eggplant, salt and
  pepper. Cook the eggplant, tossing it, until it's nicely browned. Drain and
  add the eggplant to the tomato sauce. Stir and cover and cook for 15
  minutes or until well blended with the sauce. Meanwhile, in the same
  nonstick skillet, add the remaining 1 tablespoon of oil and add the shrimp,
  salt and pepper. Cook over high heat for one minute, stirring. Add the
  shrimp to the sauce, blend well and cook for one minute. Keep warm.
  Meanwhile, salt the water and bring to a boil in a kettle. Add the
  spaghetti and cook to the desired degree of doneness. Drain the spaghetti
  and return it to the kettle. Add the shrimp and eggplant mixture, toss well
  and serve immediately with cheese. Serves 4. From The Gazette 90/12/12.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Truffier Au Chocolat A La Cafe De Paris
 Categories: Desserts
      Yield: 16 servings
 
      1    9 inch chocolate layer cake         8 oz White fondant
      2 lb Semi-sweet chocolate                2 c  Whipping cream
 
  With a serrated knife or thread, cut cake into two layers and place one
  layer in a 9 inch springform pan. In a double boiler, over hot water, melt
  chocolate and fondant. Or, use a microwave oven to melt the ingredients,
  allowing 12 minutes for chocolate, 20 seconds for fondant - medium power.
  Heat 1/2 cup cream to lukewarm. If using a microwave, allow 30 seconds.
  Beat the remaining chilled cream until it forms soft peaks; set aside. In a
  large bowl, combine warm cram with fondant and melted chocolate. Stir until
  ingredients are evenly blended and the temperature is reduced to lukewarm.
  Beat the soft chocolate mixture and gradually incorporate the whipped
  cream. Spoon one-half of the creamy chocolate mixture over cake. Top with
  second layer of cake. Complete by spreading the second half of the
  chocolate mixture over top. Refrigerate the cake for 8 to 12 hours. Serve
  chilled with whipped cream and chocolate curls. Serves 16. From The
  Gazette, 90/12/12. The recipe is from Chef Steven McKeown at the Cafe de
  Paris, 66 St. Louis in Quebec City.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Walnut Shortbread
 Categories: Cookies
      Yield: 12 servings
 
      1 c  Softened butter                 1 1/2 c  Chopped walnuts
    3/4 c  Icing sugar                        12    Large walnut pieces
      1 ts Vanilla                        
 
  Cream butter, icing sugar and vanilla until light. Stir in flour and
  chopped walnuts. Pat dough into 9-inch pan with removable bottom. Score
  with fork into 12 pie-shaped wedges. Place one walnut piece on each wedge.
  Set pan on cookie sheet. Bake in oven heated to 325 degrees for 40 minutes
  or until lightly brown. Cool. Cut into wedges. Makes 12 servings. Store in
  tightly covered tin container. From The Gazette 90/12/12.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Kay's Shortbread
 Categories: Cookies
      Yield: 6 servings
 
      1 c  Butter                              1 ts Cornstarch
    3/4 c  Icing sugar                         1 pn Baking powder
      2 c  All-purpose flour                   1 pn Salt
 
  In a mixing bowl, cream butter and icing sugar until light and fluffy. Stir
  in flour, cornstarch, baking powder and salt until very smooth. Form into a
  firm ball. Place on lightly floured surface. Lightly knead five or six
  times. Form level teaspoonfuls into small balls. Place two inches apart on
  unbuttered baking sheet. With fingertips or fork, gently press each ball to
  slightly flatten it. If desired, place a cherry piece in the centre of
  each. Bake in oven at 325 degrees F for about 15 minutes or until edges are
  slightly golden and firm to the touch. Cool. Makes five to six dozen. From
  The Gazette, 90/12/12
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Kentucky Pecan Cake
 Categories: Cakes, Desserts
      Yield: 1 servings
 
  2 1/2 c  Self Rising Flour                   2 tb Hot Water
      2 c  Sugar                               4    Egg Yolks
  1 1/2 c  Vegetable Oil                       1 c  Chopped Pecans
      1 c  Applesauce                          4    Egg Whites
  2 1/2 tb Ground Cinnamon                          Powdered Sugar
 
  Combine first 7 ingredients in order listed; beat at medium speed of mixer
  until smooth. Stir in chopped pecans. Beat egg whites (at room temperature)
  until stiff; fold into batter. Pour mixture into an ungreased 10-inch tube
  pan. Bake at 350" for 1 hour and 30 minutes. Invert pan, and cool cake
  completely; remove from pan. Sprinkle top of cake with powdered sugar.
  Source: Special Holiday Issue; Southern Living; Home For The Holidays, '89
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Peanut Butter Pie
 Categories: Pies, Desserts
      Yield: 1 servings
 
      8 oz Cream Cheese                    1 1/2 c  Sifted Powdered Sugar
      1 c  Crunchy Peanut Butter               2    9-in Graham Cracker Crusts
     16 oz Whipped Topping                          Garnish: chocolate shavings
 
  Combine cream cheese and peanut butter in a large mixing bowl; beat at
  medium speed of an electric mixer until light and fluffy. Gradually add
  whipped topping and powdered sugar, and continue beating until smooth.
  Spoon filling into prepared crusts. Cover and freeze at least 8 hours.
  Garnish, if desired. Source: Special Holiday Issue; Southern Living; Home
  For The Holidays, '89
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Piney Woods Hush Puppies
 Categories: Breads
      Yield: 48 servings
 
  2 1/2 c  Yellow Corn Meal                    1 tb Baking Powder
      1 ts Soda                                1    Egg, beaten
      1 ts Salt                                2 c  Buttermilk
      2 tb Granulated Sugar                1 1/2 c  Cooking Oil (about)
      2 tb All-Purpose Flour              
 
  Mix all dry ingredients; beat milk and egg together and combine with dry
  ingredients; batter should hold its shape when picked up in spoon. If it is
  too soft, add more cornmeal. Drop by molded Tablespoon into 350"F fat and
  cook about 1 1/2 minutes; turn and cook on second side 1 minute. Allow oil
  to heat a few seconds after removing a batch. Delicious freshly cooked and
  hot; however, leftover hush puppies freeze well. When ready to serve frozen
  hush puppies, place on oven rack in preheated 250"F until very hot and
  crisp. Makes about 48 hush puppies 2" round. Hints on frying: Using a small
  diameter heavy saucepan allows using a minimum oil; a 5 or 6 inch pan with
  oil 1 1/2 inches deep and heated to 350"F will cook three hush puppies in
  about 2 1/2 minutes. When batter consistency is correct and oil is at
  350"F, hush puppies will become firm, round shapes almost as soon as they
  enter the hot oil. If they are cooked in oil that is too hot, they will not
  cook in the center. Serving suggestions: Especially good served with fried
  catfish, trout, shrimp, oysters, chicken or chicken-fried steak. Source:
  Texas Recipes from Texas Places v1
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Brandied Cheddar Spread
 Categories: Appetizers
      Yield: 5 servings
 
      1 lb Sharp cheddar cheese                2 tb Heavy cream
    1/3 c  Brandy                              1    Dash nutmeg
      3 tb Butter (room temp)                  1    Dash cayenne pepper
 
  Put the cheese through a meat grinder, food processor and etc. using the
  finest blade. Combine the cheese in a mixing bowl with all other
  ingredients. Mix well. Chill in the refrigerator. Remove from the
  refrigerator about a half-hour before serving so the cheese may be spread
  easily. A good bourbon may be substituted for brandy with excellent
  results. Makes about two cups.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Skewered Mozzarella With Canadian Bacon
 Categories: Appetizers
      Yield: 4 servings
 
     28    Sliced Canadian bacon               2    Cans tomato sauce
     12 oz Mozzarella cheese               1 1/2 c  Grated parmesan cheese
     12    Slices french bread                 1    Paprika
     12    Slices raw tomato                   1    Salad oil again
    1/3 c  Salad oil                      
 
  Note: You'll need four skewers approximately 10-12 in. long. Also the
  french bread should be the long and narrow kind cut into 1/2 inch slices.
  The raw tomato is also cut into 1/2 inch slices.  The cans of tomato sauce
  are 8 oz. You'll need 28 pieces of cheese to equal the number of slices of
  bacon. Cut the cheese into 1 in. squares about 1/4 in. thick. Fold a slice
  of Canadian bacon around each piece of cheese. Press the bacon firmly to
  hold the cheese in place. Cut each piece of tomato and each piece of bread
  in half. Heat the 1/3 cup of oil in a large skillet. Brown bread on both
  sides. Be prepared to turn bread quickly to avoid burning. It should be
  merely light brown. On each skewer thread alternate pieces of bacon apped
  around the mozzarella, bread and tomato. Begin and end with the con. Place
  each skewer in a shallow baking pan or shallow earthenware sserole. Be sure
  the folded top of each piece of bacon is up. Pour mato sauce over each
  skewer. Sprinkle generously with parmesan cheese. rinkle lightly with
  paprika and additional salad oil. Preheat the oven 400 degrees. Bake the
  skewers until brown on top. Serve immediately ile very hot.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Beef Yakitori
 Categories: Appetizers
      Yield: 4 servings
 
    1/2 c  Soy sauce                           2 tb Vegetable oil
      2 tb Lemon juice                         1 ts Sesame seeds
      2 tb Sugar                               1 lb Beef sirloin(finely chopped)
      1    Garlic clove (crushed)              2    Green onions(finely chopped)
    1/2 ts Ginger (ground)                
 
     in 9x5 inch loaf pan, combine soy sauce, lemon juice, garlic, ginger,
  oil, sesame seeds and onion.  Thread meat on 18 to 20 six inch bamboo
  skewers, pushing the skewer in and out as though sewing.  Place skewered
  meat in marinade, turn to coat all sides.  Cover and refrigerate 4 hours;
  drain.  Arrange on broiler pan and broil 5 to 8 inches from heating
  element.  Broil 1.5 to 2 minutes; turn to broil 1 minute longer.  Serve
  hot.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Potato Dumplings
 Categories: German, Vegetables
      Yield: 4 servings
 
      8    Med. Potatoes                     1/2 ts Pepper
      3    Egg Yolks, Beaten               1 1/2 ts Salt
      3 tb Corn Starch                              Flour
      1 c  Bread Crumbs                   
 
    Peel potatoes and boil in salted water until soft. Drain and mash
  smoothly. Blend in egg yolks, corn starch, bread crumbs, salt and pepper.
  Mix thoroughly and shape into dumplings. You may need to add flour to make
  dumplings hold together. Roll each dumpling in flour and drop into rapidly
  boiling water. Cover and cook for about 15 or 20 minutes. Source: Cooking
  German Style
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Peanut Butter Pie
 Categories: Desserts, Pies
      Yield: 6 servings
 
    1/3 c  Semi-sweet Chocolate Chips        1/4 c  Peanuts; Chopped
      1 tb Light Corn Syrup                    2    Egg Whites; Lg
      1 tb Water                               2 tb Sugar
    1/3 c  Creamy Peanut Butter                1 ts Vanilla
    1/3 c  Sugar                               1 c  Heavy Cream; Whipped
      3 tb Light Corn Syrup                   14    PeanutButterSandwichCookies
      3 tb Water                               3 tb Butter Or Regular Margarine
 
  ~----------------------PEANUT BUTTER COOKIE CRUST-------------------------
  Prepare the Peanut Butter Cookie Crust and set aside. Combine the chocolate
  chips, 1 tb of light corn syrup and 1 tb of water in the top of a double
  boiler.  Cook over simmering water until the chocolate melts and the
  mixture is smooth.  Remove from the heat and cool well. Meanwhile combine
  the peanut butter, 1/3 cup of sugar, 3 tb of corn syrup, and 3 tb of water
  in a 2-qt saucepan.  Cook over medium heat, stirring constantly until the
  sugar is dissolved and the mixture is well blended. Pour into a bowl and
  stir in the peanuts; cool.  Beat the egg whites until foamy, using an
  electric mixer at high speed.  Gradually add 2 tb of sugar, 1 tb at a time,
  beating well after each addition.  Beat in the vanilla and continue beating
  until stiff, glossy peaks form when the beaters are slowly lifted. Fold the
  egg white mixture into the whipped cream. Then fold in the peanut butter
  mixture.  Pour half of the peanut butter mixture into the peanut butter
  cookie crust.  Drizzle half of the chocolate mixture over the filling. Top
  with the remaining filling. Drizzle the remaining chocolate in parallel
  lines over the filling.  Pull a knife across the lines at 1 inch intervals.
  Freeze until firm.  Wrap securely in aluminum foil. Return to the freezer
  and continue freezing 8 hours or overnight. Remove from the freezer 10
  minutes before serving. PEANUT BUTTER COOKIE CRUST: Crush the cookies and
  melt the butter or margarine.  Combine them and mix well. Press the crumb
  mixture into the bottom and up the sides of a 9-inch pie plate. Chill in
  the refrigerator until set.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Tabbouli Salad
 Categories: Salads, Vegetables
      Yield: 6 servings
 
      1 c  Bulgur wheat, uncooked            1/2 c  Parsley, chopped
      2 c  Boiling water                       3 tb Mint, fresh chopped or,
    1/3 c  Vegetable oil                       2 ts Mint, dry crumbled
    1/3 c  Lemon juice                         6    Green onions & tops, minced
      2 ts Salt                                2    Tomatoes, chopped
      1 ts Pepper                         
 
  Pour boiling water over wheat in a bowl.  Let stand one hour.  Drain well
  and return to bowl.  Add remaining ingredients and blend well.  Chill at
  least two hours.  Serve on a bed of lettuce.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: German Chocolate Pie
 Categories: Desserts, Pies, German
      Yield: 12 servings
 
      3 c  Sugar                               1 ts Vanilla
      7 tb Baking Cocoa                        2 c  Coconut; Flaked
     13 oz Evaporated Milk                     1 c  Pecans; Chopped
      4    Eggs: Lg, Beaten                    2    Unbaked 9-inch Pie Shells
    1/2 c  Butter Or Regular Margarine    
 
  Melt the margarine and set aside.  Combine the sugar and baking cocoa in a
  bowl.  Stir in the evaporated milk, eggs, melted butter or margarine, and
  vanilla, blending well.  Stir in the coconut and pecans and turn into two
  unbaked pie shells.  Bake in a 350 degree F. oven for 40 minutes or until
  set around the edges.  Cool on racks. Makes 2 pies of 6 servings each.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Chip-pecan Pie
 Categories: Desserts, Pies
      Yield: 6 servings
 
    1/2 c  Semi-Sweet Chocolate Chips        1/2 c  Sugar
      1    Unbaked 8-inch Pie Shell          1/4 c  Butter Or Regular Margarine
      2    Eggs; Lg                          1/4 ts Salt
    3/4 c  Dark Corn Syrup                   3/4 c  Pecan Halves
 
  Melt the butter or regular margarine and set aside.  Sprinkle the chocolate
  chips over the bottom of an 8-inch unbaked pie shell.  Freeze at least 1
  hour.  Combine eggs, corn syrup, sugar, melted butter, and salt in a bowl.
  Beat until well blended, using an electric mixer set to medium speed. Stir
  in the pecans and pour over the chocolate chips in the pie shell. Bake in a
  375 degree oven for 50 minutes or until the custard is set. Cool on a wire
  rack.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Extra-rich Chocolate Pecan Pie
 Categories: Desserts, Pies
      Yield: 6 servings
 
      6 oz Semi-Sweet Chocolate Chips          2 tb Unbleached Flour
    2/3 c  Evaporated Milk                   1/4 ts Salt
      2 tb Butter Or Regular Margarine         1 ts Vanilla
      2    Eggs; Lg, Slightly Beaten           1 c  Pecans; Chopped
      1 c  Sugar                               1    Unbaked 9-inch Pie Shell
 
  Combine the chocolate chips, evaporated milk, and butter in a small
  saucepan.  Cook over low heat, stirring constantly, until mixture is smooth
  and creamy.  Combine the eggs, sugar, flour, salt, vanilla and pecans in a
  bowl and mix well.  Gradually stir the chocolate mixture into the egg
  mixture, blending well, and pour into the unbaked pie shell.  Bake in a 375
  degree F. oven for 40 minutes or until the filling is set.  Cool on a wire
  rack.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Filled Berlin Doughnuts (bismarks)
 Categories: Breads, Desserts
      Yield: 12 servings
 
      1 pk Active Dry Yeast; OR                2 ts Rum Extract
      1 tb Active Dry Yeast; Bulk              1 c  Milk; Scalded
    1/4 c  Warm Water; (110-115 Deg F)              Unbleached Flour; *
    1/2 c  Sugar                               2    Eggs; Lg, Well Beaten
      1 ts Salt                                     Fat For Deep Frying; **
    1/3 c  Butter Or Regular Margarine              Jam Or Jelly
      1 tb Orange Juice                   
 
  *    Use up to 4 cups of Unbleached Flour in this recipe. ** Heat the fat
  to 375 degrees F. for frying the doughnuts. Soften the yeast in the warm
  water and let stand for 5 minutes or until it "blooms" or proofs. Put a
  half cup of sugar, the salt, butter, orange juice and rum extract in a
  large bowl.  Pour the scalded milk over the ingredients in the bowl. Stir
  until the butter is melted.  Cool to lukewarm. When cool, blend in 1 cup of
  the unbleached flour and beat until smooth. Stir in the yeast and add about
  half of the remaining flour, beating until smooth. Beat in the eggs. Then
  beat in enough of the remaining flour to make a SOFT (should be slightly
  sticky and light in weight). Turn the dough out onto a lightly floured
  board and let rest for 5 to 10 minutes. Knead until smooth and elastic
  (about 8 to 10 minutes). Form into a ball and put into a greased bowl,
  turning to grease the top of the ball of dough. Cover and let rise in a
  warm draft free place until doubled in bulk. Punch the dough down, kneading
  lightly to remove all of the air pockets, and turn the dough out onto a
  lightly floured surface. Roll to 1/2-inch thickness. Cut the dough into
  rounds using a 3-inch biscuit or cookie cutter. Cover with waxed paper and
  let rise on the rolling surface away from drafts and direct heat, until
  double in bulk, (30 to 45 minutes). About 20 minutes before frying, heat
  the fat.  Fry the doughnuts in the heated fat. Put only as many doughnuts
  at one time as will float uncrowded in a single layer deep in the fat. Fry
  2 to 3 minutes or until lightly browned; turn the doughnuts with a fork or
  tongs, being careful not to pierce the doughnut, when they rise to the
  surface. Do this several times during the cooking. Lift from the fat,
  draining for a few seconds over the fat before removing to absorbent paper
  toweling. Cool. Cut a slit through the center in the side of each doughnut.
  Force about 1/2 ts of jam or jelly into the center and press lightly to
  close the slit. (A pastry bag and tube may be used to force the jelly or
  jam into the slit.) Shake 2 or 3 bismarks at one time in a bag containing
  granulated or powdered sugar.  (Your choice.)  Shake lightly to remove the
  excess sugar.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Micro-wave Peanut Brittle
 Categories: Candies
      Yield: 12 servings
 
      1 c  Raw peanuts                         1 ts Butter
      1 c  Sugar                               1 ts Vanilla
    1/2 c  White corn syrup                    1 ts Baking soda
    1/8 ts Salt                           
 
  Stir together peanuts, sugar, syrup, salt.  Cook 4 minutes on high.
  Stirring well, cook another 4 minutes.  Add butter and vanilla to peanut
  mixture stirring to blend.  Return and cook 2 minutes.  (Peanuts will be
  slightly browned and syrup hot).  Add baking soda and gently stir till
  foamy.  Pour onto aluminum foil.  Let cool, break into pieces and store air
  tight container.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Hot And Spicy Almonds
 Categories: Desserts
      Yield: 4 servings
 
    1/4 c  Unsalted Butter                     1 ts Garlic Powder
      2 tb Worcestershire sauce              1/2 ts Cayenne Powder
      1 ts Ground Cumin                        3 c  Whole Natural Almonds
    1/2 ts Sugar                             1/2 c  Coarse Salt
 
  Preheat oven to 350 degrees Melt the butter in a medium-size saucepan. Add
  worcestershire sauce, cumin, sugar, garlic powder and cayenne pepper. Cook
  over low heat for 2 - 3 minutes. Add the nuts and stir to coat evenly with
  seasonings. Spread the nuts on an ungreased baking sheet and toast for 15
  minutes, turning occasionally. Remove from the oven and toss with coarse
  salt. Cool. From The Gazette 90/12/19.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Forgotten Cookies
 Categories: Cookies
      Yield: 36 servings
 
      2    Egg Whites                          1 ts Vanilla
      1 pn Salt                                1 c  Chocolate Chips
    1/4 c  White Sugar                    
 
  Preheat oven to 325 degrees. Beat egg whites with the salt until foamy.
  Slowly add sugar, one tablespoonful at a time, beating after each addition
  until the meringue stands in stiff peaks. Stir in vanilla and fold in
  chocolate chips. Drop by teaspoonfuls on a lined baking sheet and place in
  preheated oven. After 2 minutes, turn off oven. Leave meringues in oven
  overnight. remove from pan and store in cookie tin lined with paper towel.
  Makes 3 dozen. From The Gazette 90/12/19.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Beacon Hill Cookies
 Categories: Cookies
      Yield: 36 servings
 
      2    Egg whites                        1/2 ts Vanilla
    1/2 c  Sugar                               1 c  Chocolate chips
    1/2 ts Vinegar                           3/4 c  Chopped walnuts or pecans
 
  Preheat oven to 350 degrees. Beat egg whites until foamy. Slowly add sugar,
  one tablespoonful at a time, beating after each addition until the
  meringues stand in stiff peaks. Stir in vinegar and vanilla. Fold in
  chocolate chips and chopped nuts. Drop by teaspoonfuls on prepared baking
  sheets. Bake for 10 minutes. With a spatula, remove meringues immediately
  and place on a wire rack to cool. Makes 3 dozen. From The Gazette 90/12/19.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Mincemeat Plum Pudding
 Categories: Cakes
      Yield: 8 servings
 
  1 1/2 c  Bottled mincemeat               1 1/2 c  All-purpose flour
    1/2 c  Packed brown sugar              1 1/2 ts Baking powder
    1/3 c  Butter                            1/2 ts Baking soda
    1/2 c  Orange juice                      1/2 ts Cinnamon
      1 ts Finely grated orange rind           2    Eggs, lightly beaten
      2 tb Dark rum or brandy                3/4 c  Chopped walnuts or almonds
 
  In a 4 cup glass measure or bowl, combine the mincemeat, brown sugar,
  butter, orange juice, rind and rum. Microwave at high for 3 minutes or
  until butter is melted and mixture is hot, stirring once. In another bowl,
  sift together the flour, baking powder, soda and cinnamon. Pour the
  mincemeat mixture over the dry ingredients along with beaten eggs and nuts;
  stir until batter is well combined. Lightly grease a 2-quart ring mold or
  souffle dish and line the bottom with parchment paper, grease the paper. If
  using souffle dish, invert a greased glass in the centre of dish. Spoon
  batter evenly into prepared dish. Place an inverted dinner plate in the
  bottom of microwave and set the dish on the plate. Microwave at medium for
  10 minutes. Rotate dish and microwave at high for 2 - 4 minutes more or
  until top is no longer moist. Let stand on counter top for 15 minutes. Run
  a knife around the outside of dish. Invert on to a serving plate and let
  cool completely. To serve, reheat pudding, uncovered at medium for 4 - 6
  minutes or until warm. Accompany with Rum Eggnog Sauce. Serves 8. From The
  Gazette 90/12/19.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Rum Eggnog Sauce
 Categories: Sauces
      Yield: 8 servings
 
  1 1/2 c  Store-bought Eggnog               1/2 c  Whipping cream
      1 tb Cornstarch                          2 tb Rum or brandy
 
  In a 4 cup glass measure, blend the eggnog and cornstarch until smooth.
  Microwave uncovered at high for 4 - 5 minutes, until mixture comes to a
  boil and thickens, stirring twice. Cover and let cool slightly; refrigerate
  until cold. In a bowl, beat whipping cream until soft peaks form; beat in
  rum or brandy. Fold into eggnog mixture until smooth. Refrigerate sauce
  until ready to serve. Makes about 2 cups. From The Gazette 90/12/19.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cheesy Chilanda Casserole
 Categories: Mexican, Cheese/eggs
      Yield: 4 servings
 
      1 lb Ground Beef                       1/2 ts Salt
      1    Med. Bell Pepper, chopped          12    Corn Tortillas
      1    Clove Garlic, minced                2 c  Shredded Cheese
     16 oz Pinto Beans, drained                     Lettuce, shredded
     15 oz Tomato Sauce                             Sour Cream
      1 c  Picante Sauce, med. hot                  Fresh Tomato, chopped
      1 ts Ground Cumin                   
 
  * Cheese may be Monterey Jack  or Cheddar Brown meat with pepper, onion and
  garlic; drain. Add beans, tomato sauce, picante sauce, cumin and salt.
  Simmer 15 minutes. Spoon small amount of meat mixture in 13x9 baking dish.
  Top with 6 tortillas. Top with half the remaining meat mixture; sprinkle
  with cheese, repeat (except for cheese). Cover tightly with aluminum foil.
  Bake at 350" for 20 minutes. Remove foil and top with remaining cheese.
  Bake uncovered for 5 minutes. Top with lettuce, tomato, sour cream and
  additional picante sauce. Source: 01!02!91 Tyler Morning Telegraph (Bennie
  Cox)
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Smackin Cracklin Cornbread
 Categories: Breads
      Yield: 8 servings
 
      2 c  Self-rising corn meal           1 1/2 c  Buttermilk
      1 ts Sugar                               1 tb Flour
    1/4 ts Salt                                2 ts Melted butter
  1 1/2 c  Crackers                        1 1/2 c  Cracklins
 
  Mix all ingredients well. Form into two pones. Put additional shortening or
  drippings on top. Bake at 450 degrees for 20 minutes. You may use a divided
  iron skillet or cornstick pan.  Actually, you can use a regular on skillet
  if that's all you have.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Rice Ruination
 Categories: Desserts
      Yield: 8 servings
 
      1 cn Condensed milk (14 oz.)             3 ts Vanilla extract
      2 oz Chopped semi-sweet                  2 c  Steamed boiled long-grained
      4 tb (1/2 stick) unsalted butter         1 ts Confectioners' sugar
    1/2 c  Milk                                1 c  Heavy or whipping cream
      2    Egg yolks                           1    Piece of semi-sweet chocolat
 
  1.  Preheat the oven to 325 F.  Butter a shallow souffle dish. 2. Combine
  the condensed milk with the chocolate in a medium-sized
      saucepan over low heat.  Cook, stirring constantly, until the
      chocolate has melted, 5 minutes.  Gradually add the butter, and stir
      until melted.  Remove the pan from the heat. 3. Whisk the milk into the
  chocolate mixture.  Beat in the egg yolks and
      2 teaspoons of the vanilla.  Then stir  in the rice.  Pour the mixture
      into the prepared souffle dish, and bake 30 minutes.  The middle will
      be slightly loose.  Cool on a wire rack.  Refrigerate, covered, until
      well chilled. 4. Before serving, beat the cream in a large bowl until
  slightly
      thickened.  Add the remaining 1 teaspoon vanilla and the
      confectioners' sugar, and beat until stiff.  Pile the whipped cream on
      top of the pudding.  Using a vegetable peeler, scrape the piece of
      semi-sweet chocolate over the top to make chocolate curls.
      Refrigerate until ready to serve.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cooked Wild Rice
 Categories: Vegetables
      Yield: 2 servings
 
    1/3 c  Wild Rice                           1 ts Butter; Unsalted
      1 c  Water                                    Salt
      1    Bacon Strip; Thick, Lean                 White Pepper; Freshly Ground
 
  Put the wild rice and water in a small sauce pan.  Bring the water to a
  boil, then reduce the heat to a bare simmer, cover and cook until the rice
  is tender, 1 to 1 1/4 hours.  While the rice is cooking, saute the bacon
  until golden brown and crisp, then drain on a paper towel.  Cut the bacon
  crosswise into thin julienne strips and set aside.  When the rice is done,
  gently stir in the butter with a fork until melted; season to taste with
  salt and pepper.  Just before serving, toss the rice with the bacon strips.
  Makes 1 cup
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Peanut Soup
 Categories: Soups
      Yield: 4 servings
 
      3 tb Butter                            3/4 c  Peanut Butter
      1    Onion, chopped                           Salt to taste
      2    Stalks Celery, chopped                   Squeeze of Lemon Juice
      1 tb Flour                             1/2 c  Heavy Cream
      6 c  Chicken Stock                     1/2 c  Chopped Peanuts
 
    Saute onions and celery in butter until soft. Sprinkle flour over
  vegetables and cook 1 minute, stirring to coat. Add stock and peanut
  butter; simmer 20 minutes.
    Allow mixture to cool 15 minutes, then puree in batches in blender. (The
  soup may be made ahead to this point and refrigerated.)
    To serve, reheat in saucepan over medium heat. Correct seasoning with
  salt and lemon juice. Serve with a dash of cream and a sprinkling of
  peanuts. SOURCE: Dallas Morning News, 11/18/90
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pizzalinni Greek Salad Dressing
 Categories: Salads
      Yield: 4 servings
 
    1/2 ts Dry Mustard                         2 tb Lemon Juice
    1/2 ts Salt                                6    Cloves Garlic, finely minced
      1    Large Egg                           1 ts Dried Oregano
  1 1/4 c  Salad Oil                         1/2 ts Worcestershire sauce
      1 tb White Vinegar                       1 ds Pepper (to taste)
 
  In a small but deep bowl, mix mustard, salt, egg and vinegar. Add oil one
  drop at a time, beating constantly, until about one-third of the oil have
  been added. (Once the mixture begins to thicken, oil can be added several
  drops at a time). Slowly beat in remaining oil and lemon juice. Stir in
  minced garlic, oregano, worcestershire sauce. Add pepper. Refrigerate
  mixture. Makes about 1 1/4 cups. From The Gazette, 91/01/09. The Pizzalini
  restaurant is owned by Spiro Maltezos. With his Hobart mixer running very
  slowly, Maltezos allows one hour to make the dressing. "A tiny hole punched
  in a can lets the vegetable oil drip into the eggs at a suitable rate," he
  said. The restaurant is located at 4805 Sources in Pierrefond (Montreal).
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Hearty Minestrone
 Categories: Soups
      Yield: 6 servings
 
      1 lb Hot or Mild Italian Sausage     1 1/2 c  Sliced carrots
      2 tb Olive oil                       1 1/2 c  Frozen cut beans
      1    Large onion, chopped            1 1/2 ts Dried basil
      3    Large cloves garlic, chopped      1/2 ts Dried Marjoram
      5 c  Chicken stock                       1 pn Hot Pepper Flakes
      1 cn 28 oz tomatoes, chopped             1 cn 19 oz Romano beans
      1 pk 10 oz frozen spinach, chop        3/4 c  Small shell pasta
 
  Prick the skins of the sausages; place in a saucepan and cover with water.
  Bring to a boil, cover and let simmer for 15 minutes or until cooked.
  Drain; cut into slices. In a large saucepan or dutch kettle, heat oil and
  lightly brown the sausage slices. Add the onions and garlic; cook 2 - 3
  minutes until softened. Add the chicken stock, chopped tomatoes including
  juice, frozen spinach, carrots, beans, basil, marjoram and red pepper
  flakes. Bring to a boil, reduce heat and let simmer, covered, for 10
  minutes or until vegetables are almost tender. Add the romano beans
  including liquid, and the pasta and peas. Let simmer 5 - 7 minutes more or
  until pasta is al dente - tender but firm. Adjust seasoning with salt and
  pepper to taste. Thin soup with additional chicken stock (if you wish).
  Ladle soup into heated bowls and sprinkle with grated Parmesan cheese.
  Serves 6 - 8. From The Gazette, 91/01/09.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Brussels Sprouts In Mustard Sauce
 Categories: Vegetables
      Yield: 4 servings
 
     10 oz Brussels Sprouts; Frozen, OR        1 c  Chicken Broth
    3/4 lb Brussels Sprouts; Fresh             1 ts Mustard; Dijon-style
    1/2 c  Chicken Broth                     1/2 ts Pepper
      1 ts Canola Oil; Puritan                 1 tb Cornstarch
      2 tb Green Onion; Chopped              1/2 c  Skimmed Evaporated Milk
 
  Cook the Brussels Sprouts in 1/2 cup of chicken broth; cover and set aside.
  Spray a small skillet with vegetable cooking spray and add the oil. Saute
  the onion in the oil then remove from the heat and slowly add the 1 cup of
  chicken broth.  Sir in the mustard and pepper.  Return to the heat and
  dissolve the cornstarch in the milk then add to the skillet mixture.
  Stirring constantly, cook until the sauce is smooth and thickened, about 5
  minutes.  Pour the mustard sauce over the cooked Brussels Sprouts and stir
  to coat.  Serve at once. EACH SERVING CONTAINS: CAL PROT CARB FIB FAT FAT
  CHOL  SODIUM
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Basic Divinity
 Categories: Candies
      Yield: 6 servings
 
      2 c  White Sugar; Granulated             1 ts Vanilla Extract
    1/2 c  Light Corn Syrup                    1 c  Nuts; Chopped, OR
    1/2 c  Water                               1 c  Cherries; Chopped, OR
      1 pn Salt (1/8 tsp)                      1 c  Orange Peels; Chopped, Etc.
      2    Egg Whites; Lg                 
 
  ~------------------------------OPTIONALS ---------------------------------
  NOTE:  TO PREWARM A CANDY THERMOMETER, SIMPLE PLACE IT AN A SMALL SAUCE PAN
  OF COLD WATER AND BRING IT TO A BOIL.  LET IT SIMMER UNTIL YOU NEED THE
  THERMOMETER. STEP 1: Prewarm the thermometer; separate the eggs allowing
  the whites to come to room temperature in a large bowl of an electric
  mixer.  (Return the egg yolks to the refrigerator covering with plastic
  wrap or water for another recipe.) Fill a glass with ice cubes and water.
  To make dropped divinities, you will need 2 cookie sheets, topped with
  greased wax paper. For squares, use a greased and wax paper-lined 8 X
  8-inch pan.  Measure the sugar, corn syrup, ice water and salt and dump
  into a heavy 2-quart saucepan with a tight fitting lid. STEP 2: Dissolve
  the sugar, stirring constantly with a wooden spoon over low heat. Syrup
  will become clear, gritty sounds will cease, and the spoon will glide
  smoothly over the bottom of the pan.  Increase the heat to medium and bring
  to a boil. STEP 3: (OPTIONAL): Cover pan with a square of wax paper and
  lid, pushing down firmly. Steam for 2 to 3 minutes to dissolve the sugar
  crystals.  (Listen to make sure the pot doesn't boil over.  To
  double-check, remove lid, leaving the wax paper in place.) STEP 4: Wash
  down any crystals clinging to the sides with a brush dipped in hot water
  from the thermometer bath.  Introduce the prewarmed thermometer. No need to
  stir. STEP 5: Beat the egg whites until stiff but not dry. If your mixer is
  a heavy duty one, you can wait until the bubbles in the syrup become very
  large and airy before beating the egg whites.  Otherwise, do it now when
  the thermometer registers 240 Degrees F. (115.5 C.). STEP 6: Test the syrup
  when the thermometer registers 246 degrees F. (119 C.). Continue testing
  until it reach the firm-ball stage, 246 to 260 degrees F. (119 to 126.5
  C.).  Syrup will be hard to scrape up in ice water. It will have to be
  forced into a ball, but once formed, it should hold its shape but give
  under pressure.  Return the thermometer to the hot water bath to soak
  clean. STEP 7: Dribble the syrup into the egg whites in a slow, steady
  stream, beating at slow speed. Tilt the syrup pan to get the last drop but
  do not scrape the pan. Once the syrup is completely incorporated, change to
  a flat whip if you have one. STEP 8: Have patience and continue beating.
  The amount of time you spend mixing depends on the power of your mixer. If
  you have a heavy duty or commercial one, you can go to full speed and make
  the divinity in less than 5 minutes. With less powerful ones, it can take
  up to 20 minutes. The important thing is to beat at the highest speed of
  your mixer.  Also if it is a hot and humid day, it will take longer also.
  STEP 9:  Test the divinity.  The first and most important test occurs when
  you lift the beaters.  If the candy falls back in ribbons that immediately
  merge back into the batter, it isn't done.  Eventually, a stationary column
  will form between the beaters and the bowl.  Candy will lose its
  sheen/gloss and stop being sticky; a teaspoonful dropped onto wax paper
  will hold its shape, even a peak.  If you machine is laboring and the candy
  is not quite there yet, you have two choices: Pour anyway and put into a
  frost free freezer to set up....or finish by hand. STEP 10: Fold in the
  flavorings and nuts and/or other optional items using the mixer or if very
  thick, a wooden spoon. STEP 11: Drop or spread the divinity either on wax
  paper-covered cookie sheets or the buttered pan. Dripping it by teaspoon is
  harder work for you but it ripens quicker and is ready to eat sooner. A
  neat trick is to put the candy into a pastry bag and pipe onto the wax
  paper.  If you spread it in the pan, you will have to wait up to 24 hours
  before it is ready. But you maybe one of those that think it is better when
  it is 24 hours old. Score and cut into squares. Store in an airtight
  container at room temperature or in a refrigerator. Makes 1 pound but looks
  like more.  Recipe CANNOT be doubled; it can be frozen but not for extended
  periods of time.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Apricot Sauce
 Categories: Desserts, Fruits, Sauces
      Yield: 4 servings
 
      4 oz Apricots; Dried                     2 ts Cornstarch
    3/4 c  Apple Juice                              Ginger; Ground, To Taste
    1/2 c  Orange Juice                             Cinnamon; Ground, To Taste
    1/4 c  Honey                               1 tb Sweet Vermouth
      2 tb Water                          
 
  Cover the apricots with the apple juice and bring to a full boil.  Reduce
  the heat and simmer, covered, 30 minutes.  Stir the apricots occasionally
  so they will not stick or burn.  Let the apricots cool, then strain.
  Reserve the cooking liquid.  Chop the cooked apricots and set aside.  In a
  2-quart saucepan combine the orange juice, honey, water, cornstarch, ginger
  and cinnamon.  Heat, stirring constantly, until thickened slightly. Remove
  the pan from the heat and add the apricots, their cooking liquid and
  vermouth.  Serve hot or well chilled. Each Tablespoon contains: Cal Prot
  Carb    Fib    Fat    Fat    Chol    Sodium
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Dirt Cake
 Categories: Cakes, Desserts
      Yield: 10 servings
 
      1    Flower pot                          8 oz Cream cheese, softened
      1    Garden trowel                       1 c  Confectioner's sugar
      3    Gummy worms (or plastic)            1 ts Vanilla
      1    Plastic flowers, bunch              2 pk Inst choc-fudge pudding(4oz)
     16 oz Oreo cookies                        3 c  Milk
    1/2 c  Butter, softened                   12 oz Whipped topping,1 tub thawed
 
  This is a joke, a bit of whimsy to lighten up your next party. The cake is
  really a quick mix dessert made with Oreo cookies and soft squishy stuff.
  The trick is to capture everyone's attention with an announcement of some
  sort, and as you are speaking, trowel out some of the dirt from the flower
  pot around the flowers and eat it. May be followed by a worm dug out of the
  "dirt". You may substitute vanilla pudding for the chocolate if you want,
  and use up to 20 oz of Oreos. Please use a clean new plastic flower pot or
  take the precaution of lining a clay pot with foil and wrap the stems of
  live flowers if you use them in order to prevent any toxins from entering
  the dessert.
    Crush the cookies until they resemble potting soil.  Set aside.
    Cream the butter or margarine, cream cheese, sugar  and vanilla until
  smooth and fluffy.  Set aside.  Combine the pudding mix and milk until well
  blended.  Then fold in the whipped topping.  Gently fold the cream cheese
  and pudding mixtures together.
    To put the "cake" together, layer one-third of the cookie crumbs followed
  by 1/2 of the pudding mixture, 1/3 of the crumbs, the rest of the pudding
  mixture and topping with the balance of the crumbs.   Refrigerate 10-12
  hours before serving.  Remove from refrigerator, decorate with flowers.
  Serve by digging out portions with the trowel.  Serves 10 to 12.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Honey Crunch Baked Apples
 Categories: Desserts, Fruits
      Yield: 6 servings
 
      6    Apples; Lg, *                     1/4 ts Nutmeg; Ground
    1/3 c  Granola Type Cereal                 2 ts Lemon Juice
    1/3 c  Dates; Pitted                       6 tb Honey
    1/4 c  Almonds Or Walnuts; Chopped         3 tb Melted Butter Or Margarine
    1/2 ts Cinnamon; Ground                  3/4 c  Apple Juice Or Water
 
  *    Apples should be peeled if desired, but in all cases, cored. Place the
  apples in a 9-inch square baking pan.  In a bowl combine the cereal, dates,
  almonds, cinnamon, nutmeg, lemon juice and 3 tb of honey. Spoon equal
  amounts of the filling into each apple packing it lightly. Stir together
  the melted butter, the remaining 3 tb of honey, and apple juice. Pour over
  the apples.  Cover and bake in a 350 degree oven for 30 minutes. Uncover
  and continue to bake, basting often with the pan juices until tender when
  pierced, about 35 more minutes.  Serve warm or cooled.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Flowerpots (baked Alaska) Helen Corbitt - Texas Highways Mag
 Categories: Desserts
      Yield: 8 servings
 
      1    Small Yellow Cake layer             1    Meringue
      1 pt Ice Cream or Sherbet                3    Egg Whites
      8    Clay Flower Pots                    6 tb Sugar
      8    Large Soda Straws                 1/2 ts Vanilla
 
  +-------------------------------MERINGUE------------------------------
  NOTE:  Flower pots should be 2 1/2 in. high by 3 in. Diameter.
    Sterilize flower pots by boiling.  Dry pots.  Place a piece of plain
  yellow cake in the bottom of each pot to cover the hole in the bottom. Add
  ice cream or sherbet to pots until three-quarters full.  In the middle of
  each pot, force a large ice cream soda straw and cut off even with top of
  the pot.  Pile meringue around the inside of the pot, leaving s over the
  soda straw open.  Bake at 400 degrees until the meringue turn brown, (about
  5 minutes). Insert fresh flowers in the soda straw. For a holiday look, use
  holly and red roses or carnations. For the Meringue: Beat the egg whites
  until foamy before slowly adding the sugar, beat well after each addition.
  Beat until shiny and stiff, but not dry. Fold in vanilla. Each flowerpot
  requires about a third of a cup of meringue Each serving, (vanilla ice
  cream was used for analysis) contains 262 calories, 5 grams protein, 9
  grams fat, 42 grams carbohydrate, 158 mg sodium and 38 mg cholesterol. This
  recipe used to be prepared at the Hotel Driskill in Austin, Tx, b Ms.
  Corbitt.  According to Texas Highways Magazine, Dec 90, it is now served by
  the hotel only at Banquets.  Ms. Corbitt passed away in 1978 but her
  cookbook, Helen Corbitt's Cookbook is still enjoyed.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pumpkin Swirl Cheesecake
 Categories: Desserts, Cakes
      Yield: 12 servings
 
      2 c  Vanilla wafer crumbs                1 c  Canned pumpkin
      1 ts Vanilla                           3/4 ts Cinnamon
    1/4 c  Margarine, melted                 1/4 ts Ground nutmeg
      3    Eggs                              3/4 c  Sugar
     16 oz Neufchatel Cheese, softened    
 
    Combine crumbs and margarine; press into bottom and sides of 9 inch
  springform pan.
    Combine Neufchatel cheese, 1/2 cup sugar, and vanilla, mixing at medium
  speed on electric mixer until well blended.  Add eggs, one at a time,
  mixing well after each addition.  Reserve 1 cup Neufchatel Cheese mixture;
  add pumpkin, remaining sugar and spices to remaining Neufchatel cheese
  mixture.  Mix well.  Layer half of pumpkin mixture and half of Neufchatel
  cheese mixture over crust; repeat layers.  Cut through batter with knife
  several times for marble effect. Bake at 350f 55 minutes.  Loosen cake from
  rim of pan; cool before removing rim of pan.  Chill.  10-12 servings.
   From package of Light Philadelphia Brand Neufchatel Cheese.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Amaretto Brownies
 Categories: Desserts
      Yield: 12 servings
 
      1 c  Shortening                               Handful sliced almonds
      4 oz Sq unsweetened chocolate          1/4 c  Butter or margarine
      2 c  Sugar                               2 tb Half-and-half
      4    Eggs, beaten                        1 oz Sq unsweetened chocolate
      2 tb Amaretto/almond-flavor              1 ds Salt
  1 1/2 c  Flour                           2 1/2 c  Powdered sugar, sifted
    1/2 ts Salt                                2 tb Amaretto
      1    Recipe Amaretto Frosting       
 
  ~--------------------------AMARETTO FROSTING-+---------------------------
  ~--------------------------AMARETTO FROSTING-+---------------------------
  Note: 2/3 cup powdered baking cocoa can be substituted for the chocolate
  uares. Combine shortening (Crisco butter-flavored is good, or I've used
  rgarine be cholesterol-conscious) and chocolate in heavy saucepan; place er
  low heat, stirring constantly, until combined.  Remove from heat and ol.
  Stir in eggs and amaretto. Combine flour and salt; add to creamed xture,
  stirring well.  Pour batter into a lightly greased 13 x 9 x 2" king pan.
  Bake at 400 for 20 minutes; cool.  Frost with Amaretto osting, sprinkle
  with sliced almonds (or arrange in flowery patterns, to fancy). Cut into
  squares. Note: 3 Tbs powdered baking cocoa can be substituted for chocolate
  uares. Combine butter & chocolate in a heavy saucepan; place over low at
  and stir constantly until melted.  Stir in half and half.  Add wdered
  sugar, salt Amaretto, stirring until smooth.  Yield:  Enough osting for 2
  dozen brownies.  (Original recipe from Gayle Scott, esapeake, VA)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Norene's Chicken Soup
 Categories: Soups, Meats
      Yield: 4 servings
 
      1    Hen, Capon or Broiler               3    Stalks of Celery
      1 tb Salt                                1    Large Onion, sliced
      8 c  Cold Water                          4    Sprigs of Dill
      5    Large Carrots                     1/4 ts Pepper
 
  Food writer Norene Gilletz has adapted her grandmother's chicken soup
  recipe for cooking by microwave. In a soup kettle, combine chicken and
  salted water. Bring to a boil. Skim surface. Add carrots, celery, onion,
  dill and pepper to the hot broth. Cover and simmer until meat is tender and
  vegetables are cooked -- about two hours. Strain and refrigerate. Remove
  the fat that congeals on top and discard. Serve soup with noodles or rice,
  cooked separately or in the strained broth. Microwave method: Gilletz
  prefers this method, because all the ingredients and can be added at once
  and there is no need to skim the broth. In a bowl, pour boiling water over
  chicken. Trim off excess fat. Place chicken in a five-quart microwave-safe
  casserole. Cut carrots and celery into chunks. Add to chicken along with
  onion, dill and seasonings. cover with water. To prevent boiling over, take
  care water remains 1 1/2 inches below top of the casserole. Cover casserole
  and microwave at high (100 %) power for 30 - 35 minutes or until soup is
  boiling. Stir. Simmer at medium power for 25 - 30 minutes. Let stand
  covered for 15 - 20 minutes. Strain soup. Serve as above. From The Gazette,
  91/01/16.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Salsa
 Categories: Sauces
      Yield: 4 servings
 
      1    Onion, finely chopped               1 cn 28 oz, Tomatoes, chopped
      1    Large garlic clove              1 1/2 tb Balsamic vinegar
      1    Green or Red Pepper               1/4 c  Chopped fresh coriander
      2    Jalapenos cored, minced        
 
  In a one-quart casserole, combine onion, garlic, peppers and olive oil.
  Microwave covered at High (100%) for 3 minutes or until vegetables are
  softened. Stir in tomatoes, vinegar (balsamic or red wine, add according to
  taste) and coriander, season sauce with salt and sugar. Refrigerate until
  ready to use. Makes 2 cups of sauce. From The Gazette 91/01/16.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Kasha-patate Sucree
 Categories: Vegetables
      Yield: 6 servings
 
  1 1/3 c  Buckwheat groats                  1/4 c  Milk
      2 c  Water                             1/2 c  Tamari
      2 lb Sweet potatoes                    1/4 c  Vegetable oil
      1 tb Butter (optional)                   2    Garlic cloves, minced
      2    Medium Onions, thin sliced     
 
  This dish has three parts: kasha pilaf, sweet-potato puree and garlic
  sauce. Le Commensal has remained popular with Montrealers since opening at
  2115 St. Denis in 1977. Kasha Thoroughly rinse the groats and discard
  water. In a medium saucepan, bring required water to a boil. Add rinsed
  groats. Cover. Reduce heat to low and cook groats for 10 minutes or until
  the water is absorbed and the groats are fluffy. Sweet-Potato Puree Cut
  sweet potatoes in halves and bake at 400 degrees for 50 minutes, or cut in
  chunks and boil for 30 - 40 minutes, or microwave chunks for about 7
  minutes. Remove skins and discard. If using the onions, melt the butter in
  a medium skillet, and add onions. Cook over medium-high heat until the
  onions are translucent -- about 4 minutes. Set aside. In a large mixing
  bowl, mash sweet potatoes. Add sauteed onions, milk, salt and pepper.
  Garlic Sauce In a small bowl, blend tamari with vegetable oil and garlic.
  Combine the three parts of the recipe: spoon kasha into a serving dish;
  drizzle with garlic sauce. Top with sweet potato mixture. Serve hot. Serves
  6. From The Gazette, 91/01/16.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Tofu Au Gingembre
 Categories: Vegetables
      Yield: 4 servings
 
      1 lb Firm Tofu                         2/3 c  Sunflower oil
    1/3 c  Ginger root, grated               2/3 c  Tamari
 
  Cut the tofu in slices and place them side by side in a shallow oven-proof
  dish. In a small bowl combine ginger, oil and tamari. Pour over the tofu.
  Let marinate for 1 - 3 hours. Preheat oven to 350 degrees. Bake for 25 - 30
  minutes. Serves 4. From The Gazette, 91/01/16
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Shake It And Bake It Coating
 Categories: Meats
      Yield: 4 servings
 
      1 c  All-purpose flour                   1 ts Paprika
      2 ts Salt                              1/2 ts Basil or Oregano, crushed
      1 ts Pepper                            1/2 ts Powdered Thyme
    1/2 c  Cracker crumbs                    1/2 ts Garlic powder
 
  This mixture is sufficient to coat six pounds of chicken. In a large jar,
  shake together the flour, salt, pepper, crumbs, paprika, basil, thyme and
  garlic powder until evenly mixed. Place mixture in a plastic bag. If using
  only 3 pounds of chicken, place half of the mixture in a tightly sealed jar
  and reserved for later use. Moisten the chicken pieces with milk or water.
  Place chicken pieces, one at a time, in the bag and shake until evenly
  coated. Bake coated chicken pieces in a greased shallow pan at 350 degrees
  F for 45 - 60 minutes. From The Gazette, 91/01/16
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Escargot A La Bourguignonne
 Categories: Appetizers
      Yield: 8 servings
 
      1 c  Soft butter                         2 tb Brandy
    1/4 c  Finely chopped parsley             32    Canned French snails
      2    Shallots, finely chopped           32    Snail shells
      1    Clove garlic, finely chopped   
 
    1.  Preheat the oven to 350 deg. F.
    2.  Combine the butter, parsley, shallots, garlic, and brandy in a bowl
  and blend well.
    3.  Place a snail in each shell and fill the cavity with the seasoned
  butter.  Place on a baking pan and bake for twelve minutes. Serve hot, as
  an appetizer, on individual snail dishes or on small folded napkins on
  plates, to keep the shells from sliding about. [From "The New York Times
  International Cookbook."]
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Sopa Leao Velloso
 Categories: Soups
      Yield: 8 servings
 
      1    Grouper (4 lb)                      4    Tomatoes, peeled, chopped
      1 lb Shrimps in shell                    1 tb Fresh chopped coriander
      1 ds Salt                                1 c  Fresh chopped parsley
      1    Bouquet Garni                       1 ds Cayenne Pepper
     24    Mussels or clams in shell           1 lb Crab meat
    1/4 c  Olive oil                           1 lb Lobster meat
    3/4 c  Green onions, chopped               1 ds Ground Pepper
      3    Garlic cloves, crushed         
 
  The bouquet garni is made with a celery stalk tied with whole peppercorns,
  cloves and parsley. Cut head from grouper. Slice fish into 1 inch steaks
  and set aside. Place fish head in a large pot of cold water. Add salt and
  bring water to a boil, then add bouquet garni. Cover and simmer for 1 1/2
  hours. Discard fish head and bouquet garni, reserving edible parts of fish
  head. Using fish stock, cook shrimps in their shells for 10 minutes or
  until they turn pink. Remove, discard shells and black veins, and reserve.
  Using the same stock, heat mussels or clams in their shell for 5 minutes or
  until shell open. Remove from stock, remove seafood from shells, and
  reserve seafood. Strain stock to remove any sand or shell particles. Use a
  little of the oil to saute onions, garlic, tomatoes, coriander, parsley and
  cayenne pepper just until vegetables soften, then add mixture to fish
  stock. Heat remaining oil and gently fry grouper steaks. remove skin and
  bones, break grouper into pieces and add to stock mixture along with crab,
  lobster, shrimp, mussels and edible part of grouper head. Norma Hernandez
  specializes in the cuisines of her native Brazil, plus Mexican and
  Creole-Cajun cooking at her Restaurant Nega Fulo. From The Gazette,
  91/01/30.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Borscht
 Categories: Soups
      Yield: 6 servings
 
    1/2 c  White Beans                       1/4 c  Cream or Milk
      2 lb Lean Pork Spareribs                 1 tb All purpose flour
      4    Medium Beets, peeled, grated        1 ds Ground Pepper
      1    Large Onion, diced                  1    Juice of 1/2 lemon
  1 1/2 ts Salt                                1    Sour Cream
    1/4    Medium Cabbage, shredded            1    Chopped Fresh Dill
 
  Mary Pshyk's Ukrainian beet soup is served with chopped fresh dill
  sprinkled on each bowlful and rye or black bread. Soak beans in cold water
  for two hours, drain, add more cold water to cover and simmer until tender,
  about two hours. Place spareribs in large pot of cold water, bring to a
  boil, skim off any surface scum, and simmer for about 20 minutes. Remove
  meat with slotted spoon, skim fat from stock and return meat to pot. Add
  beets, onion and salt and simmer until meat is cooked, about 45 minutes
  more. Add cooked beans and cabbage and cook until cabbage is tender, about
  10 minutes. Blend cream and four and stir into soup. Continue cooking,
  stirring, until soup thickens slightly. Season to taste with salt, pepper
  and lemon juice. Serve hot with sour cream and dill. Six to eight servings.
  From The Gazette 91/01/30.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Hernekeitto
 Categories: Soups
      Yield: 6 servings
 
    1/2 lb Dried whole green peas              1 pn Dry mustard
      2 qt Cold Water                          1 ds Salt
      1 lb Pork leg                            1 ds Ground Pepper
      1 ts Dried marjoram                 
 
  This Finnish pea soup can be made well in advance. You can double or triple
  the recipe and freeze it in useful quantities. Malla Karhusaari also
  suggests reducing the cooking time by using a pressure cooker or microwave
  to prepare it. Rinse peas and soak in cold water in large port for 8 hours
  or overnight. Bring peas and soaking water to the boil, reduce to a simmer
  and cook for one hour or until peas begin to soften. Add pork and continue
  to simmer for two to three hours, until peas and meat ar thoroughly cooked.
  When meat is tender, remove it from pot, discard skin and bone, cut meat in
  cubes and return to soup. You may need to add more water to pot for desired
  consistency. Season with marjoram, mustard, salt and pepper. Heat to blend
  flavors and serve hot. Serves 6. From The Gazette, 91/01/30.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Saffron Rice
 Categories: Vegetables
      Yield: 6 servings
 
      2 tb Butter                              2    Bay Leaves
      1 ts Cumin seeds                       1/2 c  Uncooked rice
      1    1 inch Cinnamon stick               1 ts Salt
      3    Brown cardamon pods, crushed    1 1/2 c  Chicken stock
      4    Whole Cloves                      1/4 ts Saffron
    1/2 ts Black Peppercorns              
 
  Heat butter in medium heavy saucepan and fry cumin seeds, cinnamon stick,
  cardamom, cloves, peppercorns and bay leaves for about 2 minutes. Add rice
  and fry for 2 - 3 minutes more. Stir in salt, chicken stock and saffron.
  Cover and bring to a boil. Reduce heat to low and cook for 10 minutes.
  Remove from heat. After 5 minutes, fluff with fork. From The Gazette,
  91/01/30.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Biryani
 Categories: Vegetables, Ethnic
      Yield: 6 servings
 
      6 tb Butter                            1/2 c  Raisins
    1/2 c  Almonds                           3/4 c  Chicken stock
    1/2 c  Cashews                        
 
  Heat 4 tablespoons of butter in a heavy frying pan and saute almonds,
  cashews and raisins for about 2 minutes. Stir nut mixture into Saffron
  Rice. To Serve: Spread 1/3 of saffron rice mixture evenly in ovenproof
  dish. Spread 1/2 meat mixture over rice. Repeat once again and finish with
  final 1/3 of rice. Half an hour before serving, heat chicken stock, add
  remaining butter to stock and pour over rice and meat dish. cover and bake
  in oven preheated to 350 degrees for 20 - 25 minutes or until all liquid is
  absorbed. Serve trimmed with tomato slices, green pepper rings and fresh
  coriander. From The Gazette, 91/01/30.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Lime Cheesecake
 Categories: Cakes, Desserts
      Yield: 10 servings
 
  1 1/4 c  Graham Cracker Crumbs               1 tb Grated lime rind
      2 tb Sugar                             1/4 c  Key Lime Juice
    1/4 c  Butter or margarine, melted         1 ts Vanilla Extract
      1 ts Grated Lime Rind                    2 c  Sour Cream
      3 pk Softened Cream Cheese (8 oz)        3 tb Sugar
    3/4 c  Sugar                               1    Fresh Strawberries (Optional
      3    Eggs                                1    Lime slices (Optional)
 
  Combine crust ingredients and stir well.  Press crumb mixture evenly over
  bottom and up sides of a 9-inch springform pan.  Bake at 350 degrees for 5
  to 6 minutes.  Let cool.
     Beat cream cheese until light and fluffy; gradually add 3/4 cup sugar,
  beating well.  Add eggs, one at a time, beating well after each addition.
  Stir in lime rind, juice and vanilla.  Pour mixture into prepared pan. Bake
  at 375 degrees for 45 minutes, or until set.
     Combine sour cream and 3 tablespoons sugar; stir well and spread evenly
  over cheesecake.  Bake at 500 degrees for 5 minutes.  Let cool to room
  temperature on a wire rack; chill at least 8 hours.  To serve, carefully
  remove sides of springform pan.  If desired, garnish with strawberries and
  lime slices.  Yield: one 9-inch cheesecake.
     Recipe from Southern Living advertisement.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Buttermilk Pecan Pralines (cook 'em Horns)
 Categories: Candies
      Yield: 40 servings
 
      3 c  Sugar                             3/4 c  White Corn Syrup
      1 ts Baking Soda                         2 tb Butter
      1    Pinch of Salt                       2 c  Pecan Halves
      1 c  Buttermilk                     
 
  In a large saucepan, (5 or 6 Quart size) combine sugar, baking soda, salt,
  buttermilk and corn syrup.  Bring to a boil, stirring constantly.  Reduce
  heat to medium-low, continue cooking until mixture becomes caramel-colored
  and reaches soft ball stage (238 degrees).  Remove from heat, add butter
  and pecan halves.  Beat until thick enough to drop from a spoon onto waxed
  paper.  If mixture becomes too hard, return to heat and add small amount of
  water.  Stir until smooth.  Yield: 44 to 48 Pralines. *** Variation ***
     Reduce sugar to 2 cups.  Omit corn syrup.  Increase butter to 3/4 cup,
  add 1 teaspoon vanilla.  Include butter in cooking stage.  Add vanilla with
  pecans.
    Source:  Cook 'EM Horns cookbook, The Ex-students Association, Univ. of
  Texas, Austin.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Mousse
 Categories: Desserts
      Yield: 4 servings
 
      1 c  Half and half,scalded               1    Pinch of salt
      1 c  Chocolate chips                     1 tb Creme de menthe
      1    Egg                                 2 c  Whipped cream
 
  Combine first 5 ingredients in blender container. Process on high for 1
  minute. Pour into serving dishes. Chill until set. Top with whipped cream.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Banana Bread
 Categories: Breads, Cakes
      Yield: 10 servings
 
      2 c  Flour                               1 ts Baking soda
      1 c  Sugar                               1 ts Vanilla
    1/3 c  Oil                               1/2 ts Salt
      2    Eggs                                4    Bananas
 
  mash bananas and mix with other ingredients. Bake at 350 for 50 minutes.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Peanut Butter Kisses
 Categories: Cookies, Desserts
      Yield: 30 servings
 
  1 3/4 c  Flour                               1 ts Vanilla
    1/2 c  Sugar                             1/2 ts Salt
    1/2 c  Brown sugar                         1    Egg
    1/2 c  Butter                              2 tb Milk
    1/2 c  Peanut butter                       1 pk Hersheys chocolate kisses
      1 ts Baking soda                    
 
  (have kisses unwrapped before removing cookies from oven) Cream sugar,
  butter, egg and vanilla. Add peanut butter and milk, mix well. Add in dry
  ingredients. Spoon out by spoonfuls onto ungreased cookie sheet. Bake at
  375 for 10-12 minutes. Remove from oven and top each cookie with a kiss
  while still hot.  = Tip = if you like crunchy cookies replace butter with
  shortening, but other wise the butter makes them nice and chewy.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pecan Penuche
 Categories: Candies
      Yield: 10 servings
 
      2 c  Dark Brown Sugar; Firm Pack     2 1/2 tb Butter; In Small Pieces
    3/4 c  Milk                                1 ts Vanilla
    1/8 ts Salt                              3/4 c  Pecans; Chopped
 
  Oil a jelly-roll pan or an 8 X 8-inch pan.  Combine the sugar, milk and
  salt in a heavy 3-quart pot, stirring to mix well.  Place over medium heat
  and bring to a boil, stirring constantly, until the sugar dissolves.  Cove
  and let boil for 2 to 3 minutes.  Uncover and wash down the sides of the
  pot with a pastry brush dipped in cold water.  Continue to boil, over
  medium heat, to the firm ball stage (240-250 degrees F.), stirring only if
  it starts to burn.  Remove from the heat and immediately place the pot in a
  larger pot filled with cold water; this will stop the cooking process and
  bring the temperature down.  Drop in the butter and let cool slightly,
  without stirring.  beat until it starts to thicken, add the vanilla and the
  pecans and continue to beat until the candy loses some of its gloss. Spread
  evenly in the pan and mark into squares.  When firm, cut into pieces and
  store in an airtight container. From Fannie Farmer's New Cookbook
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Brown Sugar Fudge (penuche)
 Categories: Candies
      Yield: 6 servings
 
      1 c  White Sugar; Granulated             2 oz Unsweetened Chocolate; 2 Sqs
      1 c  Light Brown Sugar; Firm Pack        4 tb Butter; 1/2 stick
    1/2 c  Heavy (Whipping) Cream          1 1/2 ts Vanilla
      3 tb Molasses; *                       1/2 c  Chopped Nuts; Optional
 
  *    This is to taste.  The original recipe called for 4 Tbls of Molasses,
  STEP 1:  PREPARE: Prewarm the thermometer in hot water; use a 2-quart
  saucepan; butter the upper sides (inside) of the saucepan; measure all
  ingredients except the vanilla and optionals, and dump into the saucepan.
  Grease and if necessary, line a 5 X 10-inch pan. Fill glass with ice cubes
  and water and the sink with 1/2 inch of cold water. STEP 2: Dissolve the
  sugar, stirring constantly with a wooden spoon, over low heat until the
  butter melts, the gritty sounds cease, and the spoon glides smoothly over
  the bottom of the pan.  Increase the heat to medium and bring to a boil.
  STEP 3: Boil, after washing down any crystals that may have formed, with a
  pastry brush dipped in hot water from the thermometer bath, using as little
  water as possible. Introduce the prewarmed thermometer. Reduce the heat
  while keeping the fudge at a boil. Stir no more than necessary. STEP 4:
  Test the fudge mixture in the ice-cold water when the mixture thickens and
  bubbles become noisy.  Ball, formed in ice water, should hold its shape
  until the heat from your had begins to flatten it and should be al dente ~-
  slightly chewy -- between 230 and 240 (110 and 115.5 degrees C.). Because
  of the molasses and brown sugar, it can ball at a lower temperature than
  some other fudges. STEP 5: Shock by placing the saucepan in the cold water
  in the sink. STEP 6: Seed by adding, without stirring, the vanilla. Then
  allow to cool. STEP 7: Stir when luke warm and "skin" forms on the top (110
  degrees F.(43.5 degrees C.)). Return the thermometer to its hot water bath
  to soak clean. Stir the fudge thoroughly but not vigorously by hand, with
  an electric mixer, or with a food processor. Pause frequently to allow the
  fudge to react. STEP 8: Watch for the fudge to thicken, lose its sheen, and
  become lighter in color or streaked with lighter shade, give off some heat,
  suddenly stiffen. If mixing by had, the fudge will "snap" with each stroke;
  by mixer, mixer waves will become very distinct, by food processor, fudge
  will flow sluggishly back to the center when the processor is stopped. STEP
  9: Add the optionals (1/2 Cup Chopped Nuts (walnuts, pecans, or hazelnuts
  (filberts)) before the fudge totally candies. STEP 10: Pour, score, and
  store when cool in an airtight container in the refrigerator or at room
  temperature. YIELD: 1 pound of fudge. Recipe is easily doubled and can be
  frozen. VARIATIONS: HONEY BROWN SUGAR FUDGE: In Step 1, eleminate the
  unsweetened chocolate and replace the molasses with 1/4 cup of honey. The
  honey causes the fudge to ball at a higher temperature. CHOCOLATE HONEY
  BROWN SUGAR FUDGE:  In Step 1, replace the heavy cream with light cream or
  evaporated milk and replace the molasses with 1/4 cup of honey. ORANGE
  BROWN SUGAR FUDGE:  In Step 1, eleminate molasses, chocolate but add 1 Tbl
  corn syrup.  In Step 6, add 1 Tbl grated orange zest, plus if you can get
  it, 1 tsp of pure orange extract. PEANUT BUTTER BROWN SUGAR FUDGE: In Step
  1, eliminate the molasses and chocolate, replace the heavy cream with 1/4
  cup of milk and 1/4 cup of creamy peanut butter. To intensify the peanut
  butter flavor, add 1/3 of a cup of salted peanuts in Step 9. PRALINE BROWN
  SUGAR FUDGE:  In Step 1, eliminating the molasses is optional -- you'ss get
  a more Southern praline with it, a milder one without it--or compromise and
  use only 1 Tbls.  Eliminate the chocolate. In Step 3, when the mixture
  begins to thicken, add 1 1/2 cups of pecan halves slowly so as not to break
  the boil or cool the mixture too quickly.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Honey-spice Apple
 Categories: Fruits, Desserts
      Yield: 2 servings
 
      2    Cooking Apples; Med.              1/4 ts Cinnamon; Ground
      2 tb Raisins                             2 ts Regular Margarine Or Butter
      2 tb Honey                          
 
  Core the apples and pare a 1-inch strip of skin from around the middle of
  each to prevent splitting.  Place the apples in two 10-oz custard cups.
  Pack the raisins into the apples.  Mix the honey and cinnamon, pour over
  the raisins and into the apples.  Top with margarine.  Cover tightly and
  microwave on high (100%) until tender when pierced with a fork, 3 to 4
  minutes.  Serve warm with cream, if desired.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Mock Hollandaise Sauce(low Cholesterol)
 Categories: Sauces, Seafood
      Yield: 1 servings
 
      1 c  Hellmanns real mayonnaise         1/2 ts Dry mustard
      2    Egg whites                        1/4 ts Salt(optional)
      2 tb Lemon juice                    
 
  In small saucepan with wire whisk beat all ingredients until smooth.
  Stirring constantly , cook over medium-low heat until thick (do not boil).
  Serve over vegetables or fish. Makes 1 1/2 cups 5 mg cholesterol per
  Tb.spoon.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cambell's Mock Hollandaise
 Categories: Sauces, Seafood
      Yield: 1 servings
 
      1 cn Cream of celery soup                2 tb Lemon juice
    1/2 c  Milk                                2    Egg yolks, slightly beaten
      2 tb Butter or margarine            
 
  In saucepan, combine all ingredients. Cook over low heat just until
  thickened, stirring constantly. Do not boil. Serve with cooked vegetables
  or fish.  Makes about 1 1/2 cups.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Blender Hollandaise Sauterne
 Categories: Sauces, Vegetables
      Yield: 1 servings
 
      3    Eggs, separated                     1 pn Cayenne
    1/4 c  Christian brothers                3/4 c  Butter
    1/4 ts Salt                           
 
  uterne Place egg yolks, wine and seasonings in blender. Heat butter to
  foaming hot. Blend egg yolk mixture at high speed for 2 seconds; uncover
  and pour butter into mixture while still blending at high speed. Fold in
  stiffly beaten egg whites and serve immediately or keep warm by placing
  container in warm water. Serve over cooked asparagus, broccoli or with eggs
  benedict. Approximately 1 1/2 cups.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Quickie Hollandaise Sauce
 Categories: Sauces
      Yield: 1 servings
 
    1/2 c  Butter or margarine                 2 tb Lemon juice
    1/8 ts Salt                                3    Egg yolks
 
  In small saucepan, heat butter with lemon juice and salt until bubbly. Add
  slowly to egg yolks, beating constantly. Makes 3/4 cup.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Spaghetti Alla Puttanesca
 Categories: Main dish
      Yield: 4 servings
 
      1 lb Spaghetti                           4    Ripe Plum Tomatoes
      3 tb Extra Virgin Olive Oil              2    Fresh Basil Leaves
    1/4 c  Chopped Onions                      1 tb Fresh Italian Parsley
      1    Whole Clove of Garlic               1 tb Capers
      2    Anchovy Fillets                    12    Pitted Black Olives
      1    Fresh Chili Pepper                       Reggiano Parmigiano cheese
 
  If fresh tomatoes are not available, use canned Italian San Marzano
  tomatoes. Use 1/2 teaspoon chili flakes if chili pepper are not available.
  Cook spaghetti in large pot of salted water until 'al dente'. Heat olive
  oil in a large, heavy saucepan and saute onions and garlic until onions
  soften. Add anchovies, chili pepper, tomatoes, chopped basil, parsley, and
  capers. Stir and cook gently for 8 minutes. Discard garlic clove, add
  olives, and cook just until heated. Serve hot over hot cooked spaghetti.
  Trim with fresh basil and freshly grated Reggiano Parmigiano cheese. Serves
  4. By Chef Antonio Richichi of Ristorante Da Vinci. From The Gazette,
  91/02/06.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Grape-nut Pudding
 Categories: Desserts
      Yield: 3 servings
 
  1 1/2 tb Quick Cooking Tapioca             3/4 c  Raisins
      1 c  Boiling Water                     1/4 c  Grape-Nuts
    1/4 c  Brown Sugar                       1/2 ts Vanilla Extract
 
  In a heavy saucepan, stir together tapioca, boiling water, brown sugar,
  raisins and Grape-Nuts. Let stand for 5 minutes. Over high heat, bring the
  tapioca mixture to the boil Stir well to prevent sticking. Boil for 1
  minute. Remove the saucepan from the heat and stir in vanilla. Serve hot
  with cream. Serves 3. From The Gazette, 91/02/06.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Yogurt Heart With Strawberry Coulis
 Categories: Desserts
      Yield: 6 servings
 
      1    Envelope of Gelatin             2 1/4 c  Plain Yogurt
    1/4 c  Cold Water                          1 ts Vanilla Extract
  1 1/2 c  Skim Milk                           1    Strawberry Coulis recipe
    1/3 c  Granulated Sugar                         Fresh Strawberries
 
  Rinse a 1 quart heart shaped mold under cold water, do not dry. Soak the
  unflavoured gelatin in 1/4 cup cold water. Mix milk and sugar together in a
  saucepan and heat until sugar dissolves. Remove from heat, add gelatin
  mixture and stir until gelatin dissolves. Empty gelatin mixture into a
  large bowl and let cool for 5 minutes. Stir in yogurt and vanilla. Pour
  into rinsed mold and refrigerate for at least 2 hours or until set. Unmold
  by placing bottom of mold in warm water for a few seconds, then turning out
  onto serving plate. Pour strawberry coulis around mold. Decorate with fresh
  strawberries. Serves 6. From The Gazette, 91/02/06.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Strawberry Coulis
 Categories: Desserts
      Yield: 6 servings
 
      1 pt Fresh Ripe Strawberries             1 ts Fresh Lemon Juice
      2 ts Fruit Sugar                              Raspberry Liquor
 
  Place fruit, sugar, lemon juice and liquor into blender and puree. Spoon
  over mold. Serves 6. From The Gazette, 91/02/06.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate-cinnamon Cake Roll
 Categories: Cakes, Desserts
      Yield: 10 servings
 
      3    Eggs; Lg                          1/4 ts Salt
      1 c  Sugar                                    Cocoa
    1/3 c  Water                               2 tb Coffee-Flavored Liqueur
      1 ts Coffee-Flavored Liqueur             1 c  Whipping Cream; Chilled
    3/4 c  Unbleached Flour; OR                3 tb Powdered Sugar
      1 c  Cake Flour                          1 tb Coffee-Flavored Liqueur
    1/4 c  Cocoa                               1 ts Cinnamon Ground
      1 ts Baking Powder                  
 
  ~------------------------CINNAMON WHIPPED CREAM---------------------------
  Heat the oven to 375 degrees F.  Line a jelly roll pan, 15 1/2 X 10 1/2 X 1
  inch with aluminum foil or waxed paper, grease generously.  Beat the eggs
  in a small mixer bowl, on high speed, until thick and lemon colored, about
  5 minutes; pour into a larger mixer bowl.  Gradually beat in the sugar.
  Beat in the water and 1 tsp of liqueur on low speed.  Gradually add the
  flour, 1/4 cup of cocoa, the baking powder and salt, beating just until the
  batter is smooth.  Pour into the jelly roll pan.  Bake until a wooden pick
  inserted in the center comes out clean, about 12 to 15 minutes. Immediately
  loosen cake from the edges of the pan; invert on a towel sprinkled
  generously with cocoa.  Carefully remove the foil.  Trim off the stiff
  edges of cake if necessary.  While hot, carefully roll the cake and towel
  up, together, from the narrow end.  Cool on a wire rack at least 30
  minutes.  Unroll the cake; remove the towel.  Sprinkle 2 tb of the liqueur
  over the cake spread with Cinnamon Whipped Cream; roll up. Sprinkle with
  cocoa, if desired and refrigerate until serving time. CINNAMON WHIPPED
  CREAM: Beat all of the ingredients in a chilled bowl until stiff.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Marzipan Slices (mandulas Szalami)
 Categories: Candies
      Yield: 12 servings
 
      7 oz Almond Paste; 2 tubes             1/4 c  Almonds; Chopped
      2 oz Semi-Sweet Chocolate; *                  Powdered Sugar
 
  *    Use 2 squares that have been melted and cooled. Mix the almond paste,
  chocolate and almonds thoroughly.  Knead on a surface sprinkled with 1 to 2
  Tbls of powdered sugar until of a uniform color and consistency. Shape into
  a roll, about 6 inches long; roll in powdered sugar. Wrap in plastic wrap;
  refrigerate at least 12 hours and then cut the roll into 1/4-inch slices.
  Makes about 24 candies
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Mexicali Casserole
 Categories: Mexican
      Yield: 4 servings
 
  1 1/3 cn 14.5 oz. Old El Paso Tamales     3/16 c  Shredded sharp ched.
    2/3    20 oz. drained yellow             2/3 cn 10.5 oz cond.Cr.of Chic.Soup
    2/3 cn Vienna Sausages cut in 1/3ds   
 
  Remove wrappers from the first can of tamales.  Cut tamales into thirds.
  Combine the cut tamales, the hominy, sausages, and Cream of Chicken soup.
  Turn into a 1.5 quart casserole.  Bake, uncovered, in 350 F. oven for 35 to
  40 minutes.  Remove wrappers from second can of tamales.  Cut tamales
  diagonally in half.  Garnish top of casserole with cut tamales. Sprinkle
  cheese on top.  Return to oven to melt cheese and heat top tamales. Serves
  6.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: $250.00 Cookies (neiman Marcus)
 Categories: Desserts, Cookies
      Yield: 112 servings
 
      2 c  Butter                              4 oz Chocolate Chips
      1 ts Salt                                2 ts Vanilla
      2 c  Sugar                               1    8-Oz Hershey Bar, grated
      2 ts Baking Powder                       4 c  Flour
      2 c  Brown sugar                         3 c  Chopped nuts
      2 ts Baking Soda                         5 c  Blended Oatmeal *
      4    Eggs                           
 
  *Blended Oatmeal: Measure and blend in a blender to a fine powder.
    Cream butter and both sugars.  Add eggs and vanilla.  Mix together with
  flour, oatmeal, salt, baking powder, and baking soda. Add chips, candy and
  nuts. Roll into balls and place two (2) inches apart on a cookie sheet.
  bake for six (6) minutes at 375 degrees. Makes 112 cookies, but recipe can
  halved.
   From: Stephen Wilbur                     #4910       "Cooking Echo"
     To: All                                Authored at 09:27 on 02-03-90
  Subject: $250.00 COOKIE RECIPE ENJOY....
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Surprise Rice
 Categories: Main dish
      Yield: 8 servings
 
      3 c  Rice - boiled                       1 c  Milk
      1 lb Sausages - tiny                     1    Onion - small
      1    Pepper - sweet                           Butter / margarine
 
  Remove the seeds from the pepper, chop and parboil.  Add pepper and onion,
  chopped fine, to the rice.  Mix thoroughly and put a layer in a buttered
  baking dish.  Add a layer of the sausages which have been partially cooked,
  and cover with rice.  Pour milk over it all and dot with butter. Cover and
  bake for one-half hour.  Remove the cover and bake for another half hour.
  Yield: 8 1-cup servings  Temperature: 350F  Time: 1 hour from Rice, 200
  Delightful Ways to Serve It copyright 1934 by Southern Rice Industry, New
  Orleans, La.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Rice Uruguayan
 Categories: Main dish
      Yield: 6 servings
 
      1 c  Rice                              1/2 ts Parsley, chopped
      1 lb Beef, ground                        1    Garlic, small clove
      2    Carrots (2-3 re size)           1 1/2 c  Water
      2    Potatoes, med                            Salt
      2    Onions                                   Pepper
 
  The vegetables must all be chopped up finely.  Wash the rice thoroughly.
  Combine all ingredients, except the potatoes.  Cook slowly for twenty
  minutes, then add the potatoes and let everything continue to cook slowly
  about an hour.  Yield: 6 servings From: Rice, 200 Delightful Ways to Serve
  It; copyright 1934 by Southern Rice Industry, New Orleans, La.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: The Peace Maker
 Categories: Main dish, Breads, Seafood
      Yield: 6 servings
 
      1 c  Rice                                1    French bread loaf
     36    Oysters                             1    Butter, seasoning
 
  Boil the rice and keep hot and dry. Cut off the top crust of the bread.
  Hollow out the inside.  Fry the oysters.  Butter the inside of the loaf
  well and place in the oven to brown.  Fill with the hot fried oysters. The
  top of the loaf of bread may be buttered, toasted and placed on the oysters
  to retain the heat, although the oysters stay more crispy if served
  uncovered.  Serve on a platter with hot boiled rice which is seasoned,
  dotted with butter, and garnished with minced parsley and paprika. Yield: 6
  servings. Note: A finely minced clove of garlic may be used to flavor the
  butter. From Rice, 200 Delightful Ways to Serve It; copyright 1934 by
  Southern Rice Industry, New Orleans, La.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Vermont Corn Chowder
 Categories: Main dish, Meats, Soups, Vegetables
      Yield: 4 servings
 
    1/2 c  Salt Pork; Diced                1 1/2 ts Salt
      1    Onion; Lg, Diced                    1 qt Milk
      3 c  Corn Kernels; *                          Black Pepper; To taste
      5    Potatoes; Md, Pare & Cube                Saltines Or Soda Crackers
 
  *    Use cooked fresh kernels or canned or cooked frozen. Cook the diced
  salt pork over moderate heat, stirring occasionally, so that all of the
  pork pieces become brown but not too dry.  Remove them from the pan with a
  slotted spoon.  Saute the onion in the pork fat just until tender, but not
  brown.  Add the water, corn, potatoes and salt, cooking, uncovered, until
  the potatoes are almost soft.  Add the milk and simmer very gently for 10
  to 15 minutes to let the flavor ripen.  Taste for seasoning, adding a good
  bit of freshly ground pepper.  Sprinkle the surface with the salt pork and
  serve with a large supply of soda crackers.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Lima Beans Smitane
 Categories: Vegetables
      Yield: 4 servings
 
     10 oz Lima beans, frozen                1/4 ts Garlic powder
      1    Pimento                           1/4 ts Salt
    1/2 c  Sour cream                        1/4 ts Pepper
      3 tb Chives                         
 
   Cook limas as package directs. Dice pimento and chop chives.
   Drain limas. Lightly toss all ingredients together. Source: Good
  Housekeeping Illustrated
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Fettuccine With Tuna Sauce
 Categories: Main dish, Sauces, Seafood
      Yield: 4 servings
 
      1    Red Onion; Md, Sliced             1/4 ts Black Pepper
      1    Garlic Clove; Minced                8 oz Fettuccine; Cooked, Drained
    1/2 c  Regular Margarine                   3 c  Red Leaf Lettuce; Torn
  6 1/2 oz Tuna In Water; Drain, Flake    
 
  In a medium skillet, over medium heat, cook the onion and garlic in the
  margarine for 2 minutes.  Add the tuna and pepper; cook and stir for an
  additional 2 minutes more.  In a large bowl, toss the hot fettuccine with
  the tuna sauce and lettuce until well mixed. FROM THE BACK OF A BLUE BONNET
  BOX.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Buttered Fried Parsnips
 Categories: Vegetables
      Yield: 4 servings
 
      2 lb Parsnips                                 Salt & Pepper; To Taste
      4 tb Butter                              1 tb Parsley; Chopped
    1/8 ts Nutmeg                         
 
  Wash, trim and scrape the parsnips.  Cut into uniform pieces and boil in
  salted water, 25 to 30 minutes or until tender.  Drain well, and let dry.
  Just before serving, heat the butter in a skillet and saute over moderate
  heat until light brown on all sides, letting the parsnips caramelize a
  little in their own sugar.  Season with the nutmeg, salt and pepper and
  serve in a warm vegetable dish, garnished with parsley.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Orange Roughy In Parchment
 Categories: Main dish, Seafood
      Yield: 2 servings
 
      1    Carrot; Julienned                        Paprika
      6    Chinese Pea Pods; Whole             3 tb Stuffed Olives; Sliced
     12 oz Orange Roughy Fillets; 2-6oz        2 tb Capers
    1/4 c  Lime Juice                          2 tb Parsley; Chopped
 
  Preheat the oven to 425 degrees F. (220 degrees C.).  Cook the carrots in
  1/2 cup of water for 5 minutes.  Drain and set aside.  Cut the parchment or
  foil into 2 large pieces, big enough to wrap each fillet in.  Place one
  half of the carrots and peapods in the center of the foil.  Place a fillet
  on top of the vegetables.  Pour one half of the lime juice over the fillet
  and sprinkle with paprika.  Scatter some of the sliced olives and capers
  over the top of the fillet.  Sprinkle some of the chopped parsley on top of
  the capers.  Fold the edges of the parchment or foil to completely enclose
  the fillet and seal them.  Place on a baking sheet and bake 8 to 10
  minutes.  To serve, place the packet on a serving dish, and cut a slash in
  the top.  Open slightly to let the steam escape and serve. Each 1 package
  serving contains: Cal Prot Carb Fib Fat Fat Chol Sodium
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Figue Vert (green Banana) Gratin
 Categories: Fruits, Cheese/eggs
      Yield: 4 servings
 
      3 lb Green bananas                            Salt
      2 c  Chicken Stock                            Ground Nutmeg
      2 tb Butter                              1 pn Cinnamon
      1    Small Onion, chopped                1 c  Grated Cheddar Cheese
      1 c  Light cream or milk               1/2 c  Fresh Bread Crumbs
      2    Eggs, beaten                   
 
  Grated Gruyere cheese can be used instead of cheddar cheese. Place bananas
  in saucepan and add just enough chicken stock to cover. Bring to a boil,
  reduce heat and simmer until bananas are tender, about 20 to 25 minutes.
  Using a potato masher, mash until smooth (chicken stock will be absorbed).
  Let cool slightly. Meanwhile, heat butter in a small frypan and saute
  onions until tender. Add the onions, cream, beaten eggs to cooked bananas
  until combined; season with salt, nutmeg and cinnamon to taste. Mixture
  will be quite moist. Place banana mixture in a buttered shallow baking
  dish. Combine cheese with bread crumbs; sprinkle over top. Bake at 350 for
  35 - 40 minutes or until top is golden. Serves 4 - 6. From The Gazette,
  91/02/13.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Banana And Mango Bread
 Categories: Breads
      Yield: 2 servings
 
      1 c  Butter                            1/4 ts Grated Fresh Nutmeg
  1 1/4 c  Packed Brown Sugar              1 1/2 c  Mashed Ripe Bananas
      3    Eggs                                1    Small Ripe Mango
      3 c  Self-raising flour                  1 c  Golden Raisins
    1/2 ts Salt                              1/2 c  Chopped Walnuts
    1/2 ts Cinnamon                       
 
  * The recipe says to use self-raising cake/pastry flour and the small ripe
  mango should be peeled and pureed. In a bowl, cream the butter with sugar
  until fluffy; beat in eggs, one at a time, until incorporated. In another
  bowl, combine self-raising flour with salt, cinnamon and nutmeg. Combine
  mashed bananas with mango puree. Mix the dry ingredients and banana
  mixture, alternately, into the creamed mixture until batter is just
  combined; fold in raisins and nuts. Pour batter into 2 greased 8 1/2 by 4
  1/2 inch loaf pans. Bake at 350 degrees for 50 - 60 minutes or until cake
  tester inserted in the centre tests done. Leave in pan for 10 minutes;
  remove form loaf pans and let cool on racks. Makes 2 loaves. From The
  Gazette, 91/02/13.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Banana Meringue Pie
 Categories: Pies
      Yield: 6 servings
 
  1 1/4 c  All-Purpose Flour                 1/2 c  Granulated Sugar
      2 tb Granulated Sugar                    1 tb Cornstarch
      6 tb Cold Unsalted Butter, diced         1 ts Vanilla
      1    Egg, beaten                         4    Egg Whites, room temperature
      6    Ripe Bananas                        1 pn Salt
    1/2 c  Warm Light Cream                  1/3 c  Granulated Sugar
 
  +------------------------------ FILLING ---------------------------------
  +------------------------------ MERINGUE ---------------------------------
  To make pastry, combine flour, sugar and butter in a food processor.
  Process until the consistency of fine meal. Add beaten egg; continue to
  process just until dough starts to come together. Gather into a ball, wrap
  and refrigerate for one hour or place in freezer for 15 minutes to chill.
  Roll out dough on a floured surface or roll out between two sheets of
  plastic wrap to an 11-inch circle. Dough is sticky and falls apart easily;
  just patch together and fit into a nine-inch flan pan with removable
  bottom; trim edges. (If you don't have a flan pan, a pie plate can be
  used.) Chill for 30 minutes. Bake pastry at 375 degrees for 12 minutes
  until light golden in color. Thinly slice five of the bananas and arrange
  on bottom of pastry shell. Mash the remaining banana and combine with warm
  cream, 1/2 cup sugar, cornstarch and vanilla. Pour over banana layer. Bake
  at 350 degrees for 35 - 40 minutes or until filling is set. Let pie cool
  slightly. To make meringue, beat egg whites with a pinch of salt until soft
  peaks form. Gradually beat in 1/3 cup sugar until meringue is stiff and
  glossy. Spread meringue over warm pie; bake at 350 degrees for 12 - 15
  minutes or until browned. Let cool; refrigerate until serving time. Serves
  6. From The Gazette, 91/02/13.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Get Together Rice
 Categories: Main dish
      Yield: 2 servings
 
    1/2 c  Uncooked Rice                     1/3 lb Honey Roast Ham
      2 ts Corn Oil                            2 ts Soy Sauce
    1/4 c  Diced Onion                         1 ts Sugar
      2    Scallions, sliced                   1 tb Peanut Oil
    1/2 c  Snow Peas                           1    Egg
    1/2 c  Fresh Bean Sprouts                       Salt
 
  Fill a saucepan with water and add the rice. Bring the water to a boil and
  let the rice boil freely for 9 minutes or until it is cooked through. Drain
  and stir in the 2 tablespoons of corn oil. While rice is cooking, wash and
  cut all of the vegetables and ham into very small diced pieces. Mix the soy
  sauce and sugar together. Heat a wok or frying pan and add the peanut oil.
  When it is smoking, add the onions and stir fry for 1 minute. Add the
  scallions and continue to fry for another 30 seconds. Add the ham, snow
  peas, sprouts and rice and stir fry for 3 minutes. Push the ingredients
  aside, making a hole in the centre. Crack the egg and drop it into the
  hole, beating to mix the yellow and white. Mix into the other ingredients.
  Again, make a hole and add the soy sauce. Toss all of the ingredients
  together and continue to fry another 3 - 4 minutes. Taste for seasoning.
  Add salt if necessary. Serves 2. From The Gazette, 91/02/13.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chicken And Mushroom Soup
 Categories: Soups, Meats
      Yield: 2 servings
 
    1/2 lb Boneless Chicken Breast             4 tb Sesame Oil
      2 c  Chicken Stock                       2 tb Sherry
      1 c  Fresh Mushrooms, quartered          2 tb Fresh Parsley, chopped
 
  Thinly slice the chicken breast meat. Bring the chicken stock to a rolling
  boil and add the chicken and mushrooms. When the soup starts to boil again
  and all of the ingredients float to the top, remove from the heat. Add the
  sesame oil and sherry and taste for seasoning. Add salt and pepper if
  necessary. Serve in individual soup bowls and sprinkle the parsley on top.
  Serves 2. From The Gazette, 91/02/13.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Sesame Cookies
 Categories: Cookies
      Yield: 50 servings
 
    3/4 c  Toasted sesame seeds                1 c  Sugar
  2 1/4 c  All-purpose flour, sifted           2    Eggs
      1 ts Baking powder                       1 ts Vanilla extract
    1/2 ts Baking soda                         1    Egg yolk
  1 1/2 c  Vegetable Shortening           
 
  Mix the egg yolk with 1 teaspoon of water. Preheat oven to 350 degrees.
  Line 2 cookie sheets with parchment paper. Prepare sesame seeds. Reserve
  1/4 cup to garnish cookies, coarsely grind remaining seeds. Combine ground
  sesame seeds, sifted flour, baking powder and baking soda in a bowl. In a
  mixing bowl, cream shortening and sugar until fluffy. Add eggs one at a
  time and beat until smooth after each addition. Add vanilla and stir to
  combine. Add dry ingredients to creamed mixture a little at a time and mix
  until well combined. Dough will be moist and pull away from sides of the
  bowl. Dust a work surface with about 1/4 cup flour. Knead the dough to form
  a smooth ball. To shape each cookie, roll 1 tablespoon of dough into a
  ball. Press lightly with palm of your hand on cookie sheet. Place cookies 3
  inches apart on cookie sheets; freeze for 20 minutes. Brush cookies with
  egg wash. Press reserved sesame seeds into dough. Bake for 15 - 20 minutes
  or until lightly browned. Remove and allow to cool. Store in airtight
  cookie tin for up to 2 weeks. Makes 50 cookies. From The Gazette, 91/02/13.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Piri Piri Sauce
 Categories: Sauces
      Yield: 8 servings
 
      6    Chili Peppers                       1 c  Olive oil
      1 ts Coarse salt                       1/3 c  Cider Vinegar
 
  The recipe calls for 2 - 6 chili peppers depending on the heat of the
  pepper and your taste. Stem the peppers and coarsely chop (include the
  seeds). Place peppers, salt, olive oil and vinegar in a 1 pint jar with
  tight fitting lid. Cover, shake well and refrigerate. From The Gazette,
  91/02/13.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Clarence's Krabdip
 Categories: Appetizers, Sauces, Seafood
      Yield: 1 servings
 
     16 oz Sour Cream                          2 ts Horseradish (or 2" piece"
     16 oz Philadelphia Cream Cheese           1    Half bottle chives
      2    Onions, small, chop fine            8 oz Louis Rich Krab (or more)
      3 ts Garlic (Polaner/Fiesta)             2 ts Lemon & Herb Seasoning
      2 ts White Pepper                      1/2 cn Mushrooms
      1 ts Red Pepper                     
 
  Chop onions in blender or processor.  Be careful of adding liquid to the
  dip and making it runny.  Chop Krab into small (but identifiable) pieces.
  Combine the cream cheese and sour cream in Blender/Processor.
      Add the spices and blend them in
      Add onions and Krab and mix well.  (Mix by hand to avoid chopping the
  Krab into smaller pieces) Store in refrigerator for several hours. If Dip
  is too runny, add some dehydrated onions to absorb the excess liquid. Serve
  on crackers, chips or vegetables.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Peanut Butter Pie Ii
 Categories: Desserts, Pies
      Yield: 1 servings
 
      8 oz Jar - Chunky Peanut Butter          3 oz Cream Cheese
      1 c  Powdered Sugar                      1    9" baked pie shell
     20 oz Cool Whip                                Chopped Peanuts
 
  Misprint??) ptional) seen a 3 oz pkg so thought it might be 8 ??) add
  peanut butter and fold in 1/2 to 3/4 Cool Whip.  Spoon into baked shell and
  refrigerate.  To serve, top with balance of Cool Whip.  Garnish with
  chopped peanuts if desired.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Grandma's Apple Cake
 Categories: Cakes, Desserts, Fruits
      Yield: 10 servings
 
      3 c  Flour, unbleached                   1 ts Cinnamon
      2 c  Sugar                               3    Eggs, beaten
      1 ts Soda                                4 c  Apples, chopped small
      1 c  Salad oil, (canola)                 1 c  Nuts, chopped (pecan, walnut
      1 ts Salt                          

-----------------------------------ICING-----------------------------------
    1/2 c  Confectioners' sugar           
 
  Mix dry ingredients- then mix in eggs and oil.  Don't beat - then add
  apples and nuts.  Bake in ungreased tube pan or sheet cake pan.   Bake
  350degrees for 1 - 1 1/4 hours.  Cool then sprinkle with confectioners'
  sugar.  I use a lace doily to  lay on cake and then sprinkle the sugar over
  and then take off the doily.  It makes it look quite special. Jean Hores -
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Peanut Butter Cream Pie
 Categories: Pies, Desserts
      Yield: 8 servings
 
      1    Pie crust, baked              

----------------------------------FILLING----------------------------------
    1/3 c  Peanut butter                       1 pk Pudding, vanilla instant mix
    1/2 c  Confectioners' sugar                1 pk Cool whip
 
  Mix together peanut butter and powdered sugar until crumbly - reserve
  enough for topping.  Mix pudding according to directions on package.  Put
  crumbs in pie shell forming crust.  Pour pudding into crust.  Put cool whip
  on top and top with reserved crumbs. Jean Hores
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Zucchini Nut Bread
 Categories: Breads, Desserts, Cakes
      Yield: 2 servings
 
      1 c  Salad Oil                           1 c  Chopped Nuts
      3    Eggs                                2 c  Sugar
      1 ts Salt                                3 c  Flour
    1/4 ts Baking Powder                       1 ts Cinnamon
      1 ts Baking Soda                         1 ts Vanilla
      2 oz Baking Chocolate, Melted          1/2 c  Choc Chips
      2 c  Grated, peeled Zucchini        
 
  chocolate into egg mixture along with zucchini and vanilla.  Sift flour
  with salt, cinnamon, baking powder and baking soda.  With a large spoon,
  stir into zucchini mixture, along with nuts and chips.  Mix thoroughly.
  Spoon into 2 well-greased 9" x 5" pans.  Bake at 350F for 1 hr. MY NOTE:
  Excellent Quickbread.   Very Moist and sweet. is recipe comes out of
  Country Cook'n, compiled by the St Rose Parishioners Fredonia, Wis and St
  Mary's Parishioners of Little Kohler, Wis.  This one the recipe of Mary
  Niedermeyer.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Lasagna
 Categories: Main dish, Meats
      Yield: 8 servings
 
      2 tb Oil                               1/2 lb Mushrooms
      2    Slices chopped bacon              1/2 c  Water
      2    Cloves crushed garlic               2 ts Salt
      1    Chopped onion                     1/4 ts Pepper
  1 1/2 lb Lean ground beef                  1/2 lb Mozzarella cheese
    1/2 lb Chopped salami                      2    Beaten eggs
    1/2 ts Sweet basil                       1/2 c  Grated Parmesan cheese
      1 tb Chopped parsley                   1/2 lb Cooked lasagna noodles
      2    5 1/2 oz cn tomato paste            8 oz Cottage cheese
      2 c  Canned tomatoes                
 
    Saute bacon, crushed garlic, and onion in hot oil for 5 min.  Remove the
  garlic.  Add ground beef, salami, basil, and parsley.  Brown well. Add
  tomato paste, tomatoes, mushrooms, and water.  Simmer uncovered for 1 hour
  or until very thick.  Season to taste with salt and pepper.  Preheat oven
  to 375F.
    Butter a 12x9 inch casserole or lasagna dish.  Grate mozzarella. Combine
  cottage cheese, egg and Parmesan cheese.  Pour a layer of tomato sauce in
  the bottom of dish. Cover with a layer of noodles and a layer of the cheese
  /egg mixture, sprinkle with mozzarella.  Repeat, ending with sauce and a
  layer of mozzarella.  Bake for 30 min.
    Note: The flavor improves when lasagna is prepared a day in advance and
  refrigerated until time for baking.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Oreo Cookies
 Categories: Desserts, Cookies
      Yield: 48 servings
 
     18 oz PKG Devil's Food Cake Mix           1    Envelope Unflavored Gelatin
      2    Eggs                              1/4 c  Cold Water
      2 tb Water                               1 c  Crisco
      2 tb Cooking Oil                         1 ts Vanilla
    1/2 c  Bitter Cocoa Powder                 1 lb Plus 1 Cup Powdered Sugar
 
  Blend all COOKIE DOUGH ingredients together until you can shape the dough
  into a smooth ball.  Let it stand 20 minutes, loosely covered.  Form dough
  into marble-sized balls.  Place 2 inches apart on greased cookie sheet.
  Flatten each with smooth bottom of a drinking glass greased once and dipped
  into Nestles' Quick Powder. (Or use sweetened chocolate drink powder). Bake
  at 400 degrees for 8 minutes.  Remove cookies at once from baking sheet, to
  paper toweling and at once, flatten each cookie with back of pancake
  turner.  Let cool 20 minutes.  Fill with COOKIE FILLING mixture. (Cookie
  Filling) Soften gelatin in cold water. Place in heatproof cup in pan of hot
  water till gelatin is transparent. Meanwhile beat Crisco till fluffy,
  adding vanilla and sugar a little at a time. Beat in Gelatin mixture when
  it is completely cooled, but not yet "set" or firm. This is used to give
  the filling stability - as well as protein! When cooled, shape filling into
  1 inch balls. Place between the two bottom sides of the cooled cookies,
  pressing gently till filling has spread to edge of cookies and rounded-out
  like the originals. This is suppose to be a great imitation version of the
  original Nabisco Oreos.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cherry Nut Bars
 Categories: Cookies
      Yield: 48 servings
 
      2 c  Flour                               1 ts Baking soda
      2 c  Quick oats                      1 1/4 c  Butter, melted
  1 1/2 c  Sugar                              21 oz Cherry pie filling
    1/2 c  Chopped pecans                      1 c  Mini marshmallows
 
  In large mixing bowl, mix flour, oats, sugar, pecans, baking soda and
  butter.  Mix at low speed until crumbly.  Reserve 1 1/2 cups of mixture for
  topping; press remainder into bottom of 9 X 13 X 2 inch baking pan. Bake at
  350 F 12-15 minutes.  Spoon pie filling evenly over crust. Sprinkle
  marshmallows and remaining crumbs over top.  Return to oven 25 to 35
  minutes more, or until topping is golden.  Cut into bars when cool.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Cherry Cake
 Categories: Cakes, Desserts
      Yield: 8 servings
 
     18 oz Devil's food cake mix               1 c  Sugar
     21 oz Cherry pie filling                  5 tb Butter
      1 ts Almond extract                    1/3 c  Milk
      2    Eggs, beaten                        6 oz Semisweet chocolate chips
 
  Mix first 4 ingredients by hand with spatula until well-blended.  Turn into
  greased, floured 9 X 13 inch baking pan.  Bake at 350 F 25-30 minutes, or
  until cake tests done.  Let cool and cut into squares before adding icing.
  To make icing, combine sugar, butter and milk in saucepan.  Bring to a
  boil, stirring constantly, and boil 1 minute.  Remove from heat and add
  chocolate chips.  Stir until melted.  Pour over cake and spread.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cherry Cheddar Bread
 Categories: Breads
      Yield: 1 servings
 
  2 1/2 c  Flour                           1 1/4 c  Milk
    1/2 c  Sugar                               1    Egg, beaten
    1/2 c  Brown sugar, packed                 3 tb Oil
      3 ts Baking powder                   1 1/4 c  Sweet cherries, frozen
      1 ts Salt                            1 1/4 c  Cheddar cheese, shredded
 
  Combine flour, sugar, brown sugar, baking powder and salt.  Combine milk,
  egg and oil; pour over dry ingredients and stir just enough to dampen.
  Gently fold in cherries and cheese.  Pour into greased 9 1/4 X 5 1/4 X 2
  3/4 inch loaf pan.  Bake at 350F 55-65 minutes or until wooden pick
  inserted near center comes out clean.  Cool on rack 10 minutes; remove from
  pan.  Cool completely before serving.  Serve at room temperature, or
  toasted.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Almond Macaroon Cherry Pie
 Categories: Pies
      Yield: 6 servings
 
--------------------------------FOR THE PIE--------------------------------
      1    Pie shell, 9 inch, unbaked        1/8 ts Salt (optional)
     21 oz Cherry pie filling                  1 ts Lemon juice
    1/2 ts Cinnamon                      

------------------------------FOR THE TOPPING------------------------------
      1 c  Coconut                           1/4 c  Milk
    1/2 c  Almonds, sliced                     1 tb Butter, melted
    1/4 c  Sugar                             1/4 ts Almond extract
    1/8 ts Salt (optional)                     1    Egg, beaten
 
  Preheat oven to 400F. Roll out pie pastry and place in 9 inch pie pan. In
  large bowl, combine pie filling, cinnamon, salt and lemon juice. Mix
  lightly. Spoon into crust-lined pie pan. Bake 20 minutes. Meanwhile,
  combine all topping ingredients in medium bowl and mix until blended.
  Remove pie from oven after 20 minutes, spread topping evenly over surface,
  and return pie to oven. Bake an additional 15 to 30 minutes, or until crust
  and topping are golden brown.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Hot Cherry Fruit Compote
 Categories: Fruits, Desserts
      Yield: 8 servings
 
     16 oz Bing cherries, well drained         1    Grated lemon rind
     16 oz Royal Ann cherries, drained       1/4 c  Butter, melted
     16 oz Peach slices, well drained        1/2 c  Brown sugar
     20 oz Pineapple chunks, drained           1 ts Curry powder (optional)
     11 oz Mandarin orange sections           21 oz Cherry pie filling
    1/3 c  Light raisins                     1/4 c  Rum (brandy, sherry, GM)
    1/4 c  Crystallized ginger, minced    
 
  In a buttered, large glass baking dish (9 X 13 or larger), arrange Bing
  cherries, Royal Ann cherries, peach sliced, pineapple chunks, orange
  sections, raisins and ginger.  Sprinkle grated lemon rind over all.  Make a
  paste of the melted butter, brown sugar and curry powder and distribute
  over the fruit.  Cover with pie filling and pour rum over all.  Bake in
  350F oven 45 minutes, or until hot and bubbly.  Serve hot as an
  accompaniment to meat or poultry, or chilled as a dessert.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Peach Crisp
 Categories: Desserts, Pies
      Yield: 6 servings
 
      6 c  Peeled, sliced fresh peaches      1/2 ts Ground cinnamon
      1 c  Sifted all-purpose flour          1/4 ts Salt
      1 c  Sugar                             1/2 c  Butter, softened
 
  Place peaches in a lightly-greased 8-inch square baking dish; set aside.
  Combine flour, sugar, cinnamon, and salt in a medium mixing bowl; cut in
  butter with a pastry blender until mixture resembles coarse meal. Sprinkle
  mixture evenly over peaches in prepared dish. Bake at 375 deg F for 45
  minutes or until golden brown. Spoon into individual serving bowls; serve
  warm with whipped cream.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Banana Custard Pudding
 Categories: Desserts, Pies
      Yield: 20 servings
 
  2 1/2 c  Sugar                             1/4 c  Butter, softened
    1/2 c  All-purpose flour                   1 ts Vanilla extract
    1/4 c  Cornstarch                          1 pk (12-oz) vanilla wafers
      7 c  Milk                                9    Med bananas, peeled & sliced
      4    Egg yolks, beaten              
 
  Combine sugar, flour, and cornstarch in a medium mixing bowl. Mix well, and
  set aside. Pour milk into a large saucepan; cook over medium heat until
  candy thermometer registers 160 deg F. Gradually stir one-fourth of hot
  milk into yolks; stir into reserved dry ingredients, and add to remaining
  hot milk. Cook, stirring constantly, until mixture thickens and coats the
  spoon. Remove from heat, and stir in butter and vanilla. Let cool to room
  temperature. Line bottom of a 13 x 9 x 2-inch baking dish with one-third of
  the vanilla wafers. Arrange half of banana slices over wafers; top with
  half of cooled custard. Repeat layers, reserving one-third of wafers to
  crumble and sprinkle over custard. Chill thoroughly. Yield: 20 to 25
  servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pit Barbeque Sauce
 Categories: Sauces
      Yield: 2 servings
 
    1/2 lb Butter                              1 tb Onion juice
      1 pt Catsup                          1 1/2    Cloves garlic, fine
      1 pt Vinegar                                  Dash of red pepper
      1    Small bottle                             Dash of black pepper
      1 tb Brown Sugar                              1-3 Tbsp Salt
      1 tb Tabasco Sauce                  
 
  rcestershire opped Refrigeration is not necessary. Makes almost 2 quarts.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Galliano Barbeque Sauce - Mary Hudgins - Hollywood Park
 Categories: Sauces
      Yield: 1 servings
 
      2 c  Catsup                              2 tb Worcestershire Sauce
      1 c  Chili Sauce                       1/2 c  Dark Brown Sugar
    1/2 c  Liquore Galliano                  1/2 c  Lemon Juice
 
  Heat all ingredients together in saucepan.  Keep hot as needed.  Makes
  about 4 cups.
    Use this salsa also for hot dogs, hamburgers, spareribs, seafood, fish
  sticks and chicken.
     From the collection of Clarence Fontish supposed to be pretty versatile.
  *GRIN*
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Barbecue Sauce - Norine Juenger - Lenzburg
 Categories: Sauces, Meats
      Yield: 3 servings
 
     16 oz Tomato Sauce                        1 tb Paprika
      2 tb Brown Sugar                         1 ts Dry mustard
    1/4 c  Vinegar                             1 ts Chili Powder
      2 tb Worcestershire Sauce                2 tb Chopped Green Onion Tops
      1 ts Salt                              1/8 ts Cayenne Pepper
 
  salt, paprika, mustard, chili powder and cayenne pepper.  Simmer 15
  minutes, stirring occasionally.  Serve hot.  Makes 2 1/2 cups. ***** While
  there was no indication, I would expect that this is best with Pork, since
  the idea of 'BBQ' in that area was nearly always pork.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Broccoli Garden Soup
 Categories: Soups, Vegetables
      Yield: 11 servings
 
      3 c  Broccoli, chopped                   1 tb Olive Oil
      6 c  Yams, peeled and chopped            1 c  Celery Tops, chopped
      6 c  Defatted Chicken Broth,divid      1/4 ts Ground Allspice (opt)
      2    Medium Onions, chopped              2 c  Watercress, chopped
      4    Cloves Garlic, minced                    Ground Pepper to taste
 
     Simmer the yams, covered, in two cups chicken broth 10 minutes or until
  soft; puree in food mill or processor. Set aside. In large pot with cover,
  saute the onions and garlic in oil until the onions are translucent and
  starting to brown. Add celery. Saute a few minutes, Add broccoli and
  remaining chicken broth. Simmer, covered, eight minutes or until
  tender-crisp. Stir in puree; add seasonings. Serve immediately or serve
  chilled. Top each portion with 1/4 cup chopped watercress. Makes 11 one-cup
  servings.
    Nutrient content per serving: 225 calories, 2 grams fat, 4 grams protein,
  50 grams carbohydrate, .6 milligrams cholesterol, 509 milligrams sodium, .4
  milligrams beta carotene.
    SOURCE: Tyler Morning Telegraph, Wed., Feb. 27 1991
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Broccoli Cheese Pie
 Categories: Pies, Vegetables, Cheese/eggs
      Yield: 6 servings
 
     10 oz Broccoli *                          1 ts Dried Oregano
      1 c  Evaporated Skim Milk                1    Carrot, sliced thin,blanched
      1    Egg                                 1    Small Red Pepper **
  3 1/2 oz Feta                                1    Pie Shell (8-inch)
 
   * Broccoli should be cut into long-stemmed florets, blanched, drained **
  Red Pepper should be cut in julienne strips
      Preheat oven to 325". Place one layer of broccoli in pie shell or
  directly into 8-inch pie dish. Crumble cheese on top, cover with remaining
  broccoli, arranging it with stems pointing center and the flowers to the
  outside. Add the carrots and red pepper. Mix egg, oregano and evaporated
  skim milk. Pour over vegetables. Bake loosely covered with foil for one
  hour or until filling is set. Uncover for last 10 minutes of baking.
    Nutrient content per serving: 196 calories, 11 grams fat, 8 grams
  protein, 17 grams carbohydrate, 47 milligrams cholesterol, 336 milligrams
  sodium, 2.6 milligrams beta carotene.
    SOURCE: Tyler Morning Telegraph, Wed., Feb. 27, 1991
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Peanut Butter Pinwheels
 Categories: Candies
      Yield: 48 servings
 
    1/2 c  Cold Mashed Potatoes                4 c  Icing Sugar
    1/8 ts Salt                                1 c  Peanut Butter
    1/2 ts Vanilla                        
 
  In a medium mixing bowl, combine cold mashed potatoes with salt and
  vanilla. Add icing sugar, one cup at a time, beating after each addition.
  At first the mixture will be stiff and hard to handle but with beating it
  will become very runny. With the addition of the fourth cup, the mixture
  will firm up again. Turn half of the mixture on to a board that's been
  lightly dusted with icing; roll into a rectangle two inches thick. Spread
  with half of the peanut butter. Roll up from the short side, jelly-roll
  fashion. Repeat with rest of fondant. Refrigerate until firm; slice 1/4
  inch thick. Makes 4 dozen candies. From The Gazette, 91/02/27.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Hot Cross Buns
 Categories: Breads
      Yield: 24 servings
 
  4 1/2 c  All-Purpose Flour                 1/4 c  Melted Butter
    1/3 c  Granulated Sugar                    2    Eggs, beaten
      2 tb Quick Rise Instant Yeast            1 c  Raisins or part currants
      1 ts Salt                              1/2 c  Mixed Candied Peel
      2 ts Cinnamon                        1 1/2 c  Icing Sugar
    1/2 ts Grated Nutmeg                       2 tb Milk
      2 c  Warm Water                     
 
  In a large mixing bowl, combine the flour, sugar, yeast, lemon rind, salt
  cinnamon and nutmeg. Stir in warm water and butter, then beaten eggs. Using
  a wooden spoon, vigorously stir dough until smooth and elastic. Stir in
  raisins and candied peel. Scrape down sides of bowl, cover with a clean dry
  towel and stand for 10 minutes. Grease 24 medium to large-sized muffin cups
  and spoon in batter -- no more than 2/3 full. Brush tops with melted
  butter. Cover and let rise in a warm place until almost double, about 20 -
  30 minutes. Bake in an oven preheated to 375 degrees for about 20 minutes
  or until tops are browned. Let cool on wire racks until warm, about 10 - 15
  minutes. Combine icing sugar with milk until smooth; place in a piping bag
  or spoon on top of buns to make crosses. Makes 24 buns. From The Gazette,
  91/02/27.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Vegetable Chili
 Categories: Vegetables
      Yield: 4 servings
 
      1 ts Olive Oil                           1 cn 19 oz, Kidney Beans
      1    Large Onion, chopped                1 tb Chili Powder
      2    Cloves of Garlic, chopped           1 ts Ground Cumin
      2    Medium Carrots, sliced              1 ts Dried Oregano
      1 c  Celery, sliced diagonally                Salt
      1    Medium Zucchini, quartered               Freshly Ground Black Pepper
      1    Red or Green Pepper                 1 pn Granulated Sugar
      2    Jalapeno Peppers                         Shredded Mozzarella
      1 cn 28 oz, Tomatoes, chopped       
 
  In a large 3 quart casserole dish, combine the oil, onion, garlic, carrots
  and celery. Microwave covered at High for 7 to 8 minutes or until vegetable
  are almost tender. Add zucchini, peppers, canned tomatoes including liquid,
  kidney beans including, chili powder, cumin and oregano. Microwave covered
  at High for 16 to 18 minutes or until zucchini is tender. Let stand,
  covered for 5 minutes. Season to taste with salt, pepper and pinch of
  sugar. Ladle chili into warm soup bowls; sprinkle with shredded cheddar or
  mozzarella and serve. Serves 4. From The Gazette, 91/02/27.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Maple Oatmeal Bread
 Categories: Breads
      Yield: 2 servings
 
      1 c  Regular Rolled Oats                 2 ts Salt
      3 tb Butter, cut into bits               2 c  Whole Wheat Flour
      1 c  Boiling Water                       1 tb Quick Rise Instant Yeast
      1 c  Scalded Milk                        1    Egg, beaten
    1/3 c  Maple Syrup                         2 c  All-Purpose Flour
 
  in a large mixing bowl, combine the rolled oats and butter. Pour boiling
  water over and stir until butter melts. Add scalded milk, maple syrup and
  salt. Let mixture cool slightly until warm to the touch (if using a
  thermometer, temperature should read 125 - 130 degrees). Stir in
  whole-wheat flour, yeast and egg; beat vigorously with a wooden spoon until
  smooth. Stir in enough all-purpose flour to make a stiff dough. Turn out on
  floured board and knead, sprinkling surface with additional flour to
  prevent dough from sticking, until smooth and elastic, about 8 - 10
  minutes. Shape into a ball and place a lightly buttered bowl; turn to coat
  dough on all sides with butter. Cover with a clean dry towel and let rise
  for 30 minutes. Punch down dough and divide in half. Shape into loaves and
  place in 2 greased 8 1/2 by 4 1/2 inch loaf pans. Brush tops of loaves with
  melted butter. Cover and let rise in a warm place until double in bulk --
  about 35 - 45 minutes. Bake in an oven preheated to 375 degrees for 35 - 40
  minutes or until done. Turn loaves out of pans and let cool on racks. Makes
  2 loaves. From The Gazette, 91/02/27.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pumpkin Soup
 Categories: Soups
      Yield: 6 servings
 
    1/4 lb Split Peas                               Salt
      4 c  Chicken Stock or Water                   Freshly Ground Black Pepper
      1 lb Fresh chopped Pumpkin                    Mixed Fresh or Dried Herbs
      1    Onion, chopped                           Fresh Thyme
           Strip of Beef or Bacon                   Fresh Parsley, chopped
 
  Rinse split peas in cold water then add to stock in a large, heavy pot. Add
  pumpkin, onion, beef, salt and pepper, mixed herbs and thyme. Simmer
  gently, partly covered, until peas and pumpkin are tender. Season to taste
  with salt and pepper and serve hot, trimmed with parsley. 6 servings. By
  Lloyd Tull, Le Caribec, From The Gazette, 91/02/27.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cucumber And Avocado Salad
 Categories: Salads
      Yield: 6 servings
 
      1    English Seedless Cucumber                Slices, Sweet Red Pepper
           Salt                                     Lettuce
           Chili Pepper                        1    Ripe Avocado, sliced
      1 tb Fresh Lime Juice                         Fresh Parsley
      1 ts Minced Onion                   
 
  Peel and slice the cucumber paper-thin. Season with salt, chili pepper and
  lime juice. Sprinkle with onion and red pepper slices. arrange lettuce on 6
  serving plates. Pile cucumber mixture in center of each plate. Add avocado
  slices and parsley. 6 servings. By Lloyd Tull, Le Caribec, From The
  Gazette, 91/02/27.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Apple And Fennel Salad
 Categories: Salads
      Yield: 6 servings
 
      5 oz Fresh Spinach                       2    Medium Granny Smith Apples
      1    Small Fennel Head, sliced           1    Small Red Onion, sliced
 
  * The Granny Smith apples should be peeled and cubed. Kuwait has been
  liberated. Thoroughly wash spinach, removing fibrous stems. Dry and place
  in salad bowl. Add fennel, apples and onions. Toss with Celery Seed
  Dressing. Trim with fennel tops. 6 servings. By Christophe Ritoux, Cajun
  House, From The Gazette, 91/02/27.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Elanor's Sweet Potato Pie
 Categories: Pies, Desserts
      Yield: 8 servings
 
  3 1/2 c  Sweet potatoes, cook/mash         1/2 ts Nutmeg
    1/2 c  Butter, softened                   13 oz Evaporated Milk
      2 c  Sugar                               2 ts Lemon extract
      4    Eggs                                2    Deep dish unbaked pie shells
    1/2 ts Salt                           
 
  beating well.  After each one, stir in salt, nutmeg, milk and extract. Pour
  into 2 deep dish unbaked, pie shells.   Bake at 425 for 20 minutes. Then
  lower oven to 325 and bake for 30-40 minutes longer.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Warm Bean And Tomato Salad With Basil
 Categories: Salads
      Yield: 2 servings
 
    1/2 lb Green Beans, ends removed           2    Tomatoes, seeded, chopped
      3 tb Olive Oil                           2 tb Fresh Basil, chopped
      2    Large Dry Shallots, chopped         1 tb Lemon Juice, fresh
      1 tb Balsamic or Red Wine Vinegar             Salt
      1 c  Chickpeas, drained 19oz                  Freshly Ground Black Pepper
 
  * You can use 1 teaspoon of dried basil instead of the fresh stuff. Remove
  the ends from the beans and cut into 1 12 inch lengths. Cook in boiling
  water until just tender, about 5 - 7 minutes. Drain well. Meanwhile heat
  one tablespoon of oil in a large frypan over medium heat; cook the shallots
  until softened, about 2 minutes. Add balsamic vinegar and cook until liquid
  is reduced. Drain chickpeas and stir in chickpeas and green beans; cook
  until heated through, about 2 minutes. In a serving bowl, combine the bean
  mixture with tomatoes, olives and basil. Whisk together the remaining oil
  with lemon juice and pour over salad; season with salt and pepper to taste.
  Serve warm or at room temperature. Serves 2 as main course, 4 as side dish.
  From The Gazette, 91/03/06.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Baked Apple With Maple Yogurt Sauce
 Categories: Fruits
      Yield: 4 servings
 
      4    Apples                            1/2 ts Nutmeg
    1/3 c  Brown Sugar, packed               1/3 c  Yogurt, low-fat
    1/4 c  Raisins                           1/4 c  Maple Syrup
      2 ts Cinnamon                       
 
  +----------------------*** MAPLE YOGURT SAUCE ***-------------------------
  * A large, firm, tart apple is best. Use Ida Red or Northern Spy. A
  Cortland can be used. However, if you use a McIntosh, you must shorten the
  cooking time. Core apples and remove top inch of peel. Make a shallow out
  through skin around centre of each apple to prevent skin from bursting.
  Place apples upright in baking dish or pie plate. In a small bowl, combine
  brown sugar, raisins, cinnamon and nutmeg. Spoon into centres of each
  apple. Add water to cover bottom of dish. Bake, uncovered in 375 F for 25
  to 30 minutes for less firm apples and up to 50 minutes for firm varieties
  or until apples are tender when pierced with a toothpick. Combine the
  yogurt and maple syrup to make the sauce. Pour over the baked apples. From
  The Gazette, 91/03/06.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Penne With Tomato, Black Olive And Feta
 Categories: Main dish
      Yield: 4 servings
 
      1 lb Penne or Fusilli                  1/2 c  Feta Cheese, crumbled
      1 tb Olive Oil                         1/2 c  Parsley, fresh, chopped
      1 ts Garlic, minced                      2 tb Basil, fresh, chopped
      4    Tomatoes, large, wedges           1/4 c  Parmesan cheese, grated
    1/3 c  Black Olives, halved           
 
  * 2 teaspoons of dried basil can be used instead of the fresh stuff. In a
  large pot of boiling water, cook pasta until al dente (tender but firm).
  Drain and return to pot to keep warm. Meanwhile, in a large nonstick frying
  pan, heat oil over medium heat, stir in garlic. Add tomatoes and cook,
  stirring, for 3 minutes or until heated through. Transfer to pot with
  drained pasta, add olives, feta cheese, parsley and basil. Toss gently to
  mix. Sprinkle each serving with freshly grated Parmesan cheese. Serves 4.
  From The Gazette, 91/03/06.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Quick Spinach Salad With Sprouts
 Categories: Salads
      Yield: 6 servings
 
      1 lb Spinach                             2 tb Water
    1/2 c  Alfalfa Sprouts                     1    Garlic Clove, small, minced
    1/4 c  Feta Cheese, crumbled               1 ts Dijon Mustard
      2 tb Sunflower Seeds                          Salt
      2 tb Olive Oil                                Freshly Ground Black Pepper
      2 tb Lemon Juice                    
 
  +---------------------*** EVERYDAY VINAIGRETTE ***------------------------
  * Cubed skim-milk mozzarella cheese can be used instead of crumbled Feta
  cheese. Rice vinegar, cider vinegar or balsamic vinegar can be used instead
  of lemon juice. Trim, wash and dry spinach. Tear into bite-sized pieces to
  make about 10 cups, lightly packed. Place in salad bowl. Add alfalfa
  sprouts, cheese and sunflower seeds. In small measuring cup, bowl or jar
  with screw top, combine oil, lemon juice, water, garlic, mustard, salt and
  pepper. MIx well. From The Gazette, 91/03/06.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Harvest Vegetable Curry
 Categories: Vegetables
      Yield: 6 servings
 
      2    Carrots, sliced                     2 tb Gingerroot, minced
      2 c  Squash, cubed, peeled               1 ts Cumin
      2 c  Broccoli Florets                    3    Garlic Cloves, minced
      1    Sweet Red Pepper                  1/4 ts Hot Pepper Flakes
      1    Yellow Zucchini, wedged           1/4 c  Chicken Stock
      1    Red Onion, wedged                   2 tb Lemon Juice
      1 c  Cooked Chickpeas                    3 c  Brown Rice, cooked
      1 tb Olive Oil                           2 tb Coriander, fresh, chopped
      1 tb Curry Powder                   
 
  * Parsley can be used instead of coriander, couscous or bulgur can be used
  instead of brown rice, vegetable stock or water can be used instead of
  chicken stock. The hot pepper flakes are optional. Steam carrots and squash
  for 5 minutes. Add broccoli, red pepper, zucchini and red onion and steam
  for 5 minutes. Add chickpeas, steam for 3 - 5 minut or until all vegetables
  are tender-crisp. Meanwhile in a small saucepan, heat oil over medium heat
  and cook curry powder, gingerroot, cumin, garlic and hot pepper flakes (if
  you're using them), stirring often, for 2 minutes. Add stock and lemon
  juice and simmer, uncovered for 2 minutes. Toss vegetables with sauce.
  Serve over hot rice or couscous. Sprinkle with coriander or parsley. Serves
  6. From The Gazette, 91/03/06.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pasta Shells With Lemon Vinaigrette
 Categories: Main dish, Pasta, Vegetables, Vegetarian
      Yield: 4 servings
 
     12 x  Jumbo Pasta Shells            

----------------------------------FILLING----------------------------------
  1 1/2 c  Ricotta cheese, part skim           2 tb Grated Lemon Peel
      3 tb Chopped fresh chives   *          1/2 c  Very finely chopped Almonds
    3/4 ts Black Pepper                  

-----------------------------LEMON VINAIGRETTE-----------------------------
    1/4 c  Lemon juice                         2 tb Chopped fresh parsley
      2 tb Olive oil                           1 tb Basil
      1 ts Dijon Mustard                            Clove garlic, finely minced
 
  * or 1 T dried chives or 1 chopped scallion GARNISH: Sliced almonds, cherry
  tomatoes, lemon wedges, fresh basil leaves or fresh parley sprigs, or
  sauteed pine nuts, and Parmesan cheese, optional.
   Bring a large pot of water to a boil; cook pasta until al dente.
   While pasta is cooking, combine FILLING ingredients in a med bowl. Set
  aside.
   In a large bowl, combine VINAIGRETTE ingredients. Set aside.
   When pasta is done, drain well, rinse under cold water, and drain well
  again. Toss shells with dressing to coat.
   Stuff shells with filling mixture, allowing 1 heaping Tablespoon for each.
  Arrange on serving platter. Drizzle each with some of the remaining
  dressing. Top with garnish(es) and serve immediately or chill. VARIATIONS:
  ~ substitute 6 pieces of lasagna for pasta shells, spread each
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pasta Al Pesto
 Categories: Main dish, Pasta, Vegetables
      Yield: 6 servings
 
      8 oz Pasta (preferably linguine)         3 x  Sm Zucchini, thinly sliced
      3 x  Carrots, thinly sliced            1/4 lb Peapods
      2 tb Safflower or Olive oil        

-----------------------------------PESTO-----------------------------------
      2 c  Fresh Basil Leaves                  2 x  Cloves Garlic
    1/4 c  Pine nuts (pignolli)                1 tb Olive oil
 
  PASTA GARNISH: freshly ground black pepper and Parmesan cheese, optional
  ''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''
  PESTO:
    Place ingredients in bowl of food processor. Process until smooth, using
  rubber scraper to push down the sides occasionally. Makes 1/2 cup.
    Variations: - add 3/4 c freshly grated Parmesan Cheese PASTA: Boil a
  large pot of water; cook pasta until al dente.
   While pasta is cooking, prepare pesto; set aside, covered.
   Steam carrots. Meanwhile, in skillet, heat oil. Add zucchini and peapods.
  Stir continuously until crisp/tender.
   When pasta is done, drain well; toss pesto with noodles until they are
  well coated. Then toss in vegetables. Garnish with pepper and cheese.
  VARIATIONS: - add 1/2 c Parmesan cheese to Pesto
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pasta With Herbed Ricotta And Pine Nuts
 Categories: Main dish, Pasta, Cheese/eggs
      Yield: 4 servings
 
      8 oz Pasta (preferably spinach)          1 tb Tarragon
      2 tb Softened margarine                  1 tb Lemon juice
    1/2 c  Pine nuts                         1/2 ts Grated lemon rind
           Sm Onion, chopped (1/4 cup)       1/2 ts Pepper
    3/4 c  Ricotta cheese (part skim)          1 ds Ground pepper
      2 tb Chopped fresh parsley          
 
  GARNISH: halved cherry tomatoes, parsley sprigs, sweet red pepper strips,
  steamed asparagus spears, or sauteed mushroom caps dusted with paprika.
   Boil a large pot of warer; cook pasta until al dente.
   While pasta is cooking, in a small skillet, melt margarine. Add pine nuts
  and onion, stirring occasionally over medium heat for about 5 minutes,
  until pine nuts are lightly browned and onion is softened. Set aside.
   In a small bowl, beat cheese with remaining ingredients. Stir in pine nuts
  and onion.
   When pasta is done, drain well; toss with sauce. Top with freshly ground
  pepper and garnishes. VARIATIONS: - substitute raw cashews for pine nuts
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pasta With Ricotta-walnut Sauce
 Categories: Main dish, Pasta, Cheese/eggs
      Yield: 4 servings
 
      8 oz Pasta (preferably vermicelli  

----------------------------RICOTTA-WALNUT SAUCE----------------------------
    1/2 c  Ricotta cheese                    1/4 c  Grated Parmesan cheese (1 oz
    1/2 c  Plain Yogurt                      1/2 c  Chopped fresh parsley
      1 tb Margarine, softened                 1 tb Chopped fresh Basil
      2 x  Cloves Garlic, minced             1/2 ts Black Pepper
    1/2 c  Chopped Walnuts (about 2 oz)   
 
  GARNISH: cherry tomatoes or broccoli florets, more grated Parmesan cheese,
  and sprinkling of freshly ground black pepper, optional.
   Boil a large pot of water; cook pasta until al dente.
   While pasta is cooking, in bowl of food processor, place ricotta, yogurt,
  margarine, garlic, walnuts, and chhese; process till smooth. Stir in
  remaining ingredients.
   When pasta is done, drain well. Toss with sauce. Top with garnishes and
  serve immediately. VARIATIONS: - when sauce is tossed with pasta, add
  steamed vegetables such
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chick Pea - Zucchini Curry
 Categories: Main dish, Vegetables
      Yield: 4 servings
 
      8 oz Pasta  *                                 Lg Tomato, cubed
      2 tb Safflower Oil                      15 oz Can Chick peas,drained(1.5 c
           Sm Onion, chopped (1/4 cup)         6 oz Can Tomato paste (2/3 c)
           Clove Garlic, minced                2 ts Curry powder, to taste
  1 1/2 c  Sliced Mushrooms (4 oz)             1 c  Water
      2 x  Med Zucchini, sliced              1/4 ts Black pepper
 
  * preferably thin egg noodles or whole wheat spaghetti GARNISH: scallion
  curls, opt. (Slice green part very thin lengthwise. Drop into ice water.
  Curls will form in about 15 minutes) Boil a large pot of water; cook pasta
  until al dente.
   While pasta is cooking, heat oil in a saucepan. Add onion, garlic,
  mushrooms, and zucchini. Saute until zucchini is tender but not mushy. Stir
  in remaining ingredients and cook over medium heat, covered, for about 8
  minutes.
   When pasta is done, drain well.
   Spoon vegetables over pasta. Garnish with scallion curls. VARIATIONS: -
  add 1-2 t finely minced gingerroot; saute with vegetables NOTE: Vegans are
  strict vegetarians who eat neither animal flesh nor animal products,
  including all dairy products. This dish would fit into a vegan diet. The
  chick peas and pasta complement each other to form a complete protein.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pasta With Chinese Tahini Sauce
 Categories: Main dish, Pasta, Oriental, Sauces
      Yield: 4 servings
 
      8 oz Pasta  *                            1 c  Peas

----------------------------CHINESE TAHINI SAUCE----------------------------
      2 tb Tahini (sesame butter)              2 ts Chili Paste w/garlic (hot)
      1 tb Rice Vinegar                        1 ts Minced Gingerroot
      1 tb Soy sauce                           2 tb Vegetable stock or water
      1 tb (pref. toasted) Sesame Oil          1 ds Freshly ground black pepper
 
  * preferably buckwheat noodles or Chinese wheat noodles GARNISHES: scallion
  curls, fresh corriander sprigs, toasted sesame seeds, or chopped
  dry-roasted unsalted peanuts, optional.
  """""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""
  NOTE: Chinese wheat noodles are compacted into cubes. To cook, break the
  cubes and drop into boiling water. When water returns to a boil, cook for 3
  minutes and drain. They may be served as is or patted dry and sauteed in
  oil until lightly browned. Bring a large pot of water to a boil, cook pasta
  until al dente.
   While pasta is cooking, steam peas. In a large bowl, combine remaining
  ingredients.
   When pasta is done, drain well. Toss dressing with pasta; add peas and
  toss again. Top with garnish. VARIATIONS: - saute 6 oz chopped spinach in 1
  T safflower oil until limp;
    mushrooms, blanched peapods, sweet red peppers, steamed broccoli, steamed
    sliced carrots, or scallions. If you add several, the amt of dressing may
    need to be increased.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pasta With Szechwan Peanut Dressing
 Categories: Main dish, Pasta, Oriental
      Yield: 5 servings
 
      8 oz Pasta (preferably linguine)         2 c  Broccoli florets

--------------------------SZECHWAN PEANUT DRESSING--------------------------

-------------------------------MAKES 3/4 CUP-------------------------------
    1/3 c  Peanut butter(smooth/chunky)        2 tb Safflower oil
    1/2 c  Hot vegetable stock or water        2 x  Cloves Garlic, minced
      1 ts Soy sauce                         1/2 ts Dry crushed red pepper
      2 tb Rice vinegar                   
 
  2 cups Cherry Tomatoes GARNISH: chopped scallion, optional Bring large pot
  of water to boil; cook pasta until al dente.
   While pasta is cooking, steam broccoli florets.
   In a med mixing bowl, whisk together peanut butter and stock or water
  until smoooth. Stir in remaining dressing ingredients.
   When pasta is done, drain well. Pour sauce over pasta; toss to coat well.
  Add broccolli and tomatoes; toss again. Garnish with chopped scallions. 4 -
  6 Servings VARIATIONS: - add more red pepper to taste
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Triple Cheese - Poppyseed Noodles
 Categories: Main dish, Pasta, Cheese/eggs
      Yield: 5 servings
 
      8 oz Wide Egg Noodles                    1 tb Poppyseed
    1/2 c  Ricotta cheese (part skim)        1/2 ts Hot Pepper sauce
    1/2 c  Plain Yogurt                      1/2 ts Black pepper
    1/2 c  Cottage cheese                    1/2 c  Grated Cheddar cheese (2 oz)
      2 oz Jar chopped Pimiento                1 ds Paprika
           Clove garlic, finely minced    
 
  GARNISH: fresh parsley sprigs, steamed broccoli florets, or steamed
  asparagus spears, optional. Boil a large pot of water; cook noodles until
  al dente.
   While noodles are cooking, in a med mixing bowl, combine remaining
  ingredients except Cheddar cheese and paprika.
   When noodles are done, drain well. Return them to pot. Pour in sauce
  mixture and toss well to coat.
   Pour mixture into a microwave-proof casserole dish. Sprinkle with grated
  Cheddar cheese; top with paprika. Heat in microwave, high setting, for 3
  minutes, to melt cheese and heat through. Top with garnish. 4 - 6 Servings.
  VARIATIONS: - stir in steamed vegetables
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Macaroni And Cheese With Vegetables
 Categories: Main dish, Pasta, Cheese/eggs, Vegetables
      Yield: 6 servings
 
      8 oz Pasta (bow-ties or ribbed)          1 ts Basil
      3 tb Margarine, divided                1/4 ts Paprika
      1 tb Unbleached Flour                  1/4 ts Black Pepper
    1/2 c  Vegetable stock                     2 c  Broccoli florets
    3/4 c  Milk                                     Med sweet red pepper,chopped
    1/2 c  Grated Cheddar cheese (2 oz)        1 c  Sliced Mushrooms (3 oz)
    1/2 c  Grated Parmesan cheese(2 oz)        2 x  Scallions, sliced
      1 tb Chopped fresh parsley          
 
   Bring a large pot of water to boil; cook pasta until al dente.
   While pasta is cooking, in med saucepan, melt 2 T of the margarine. Remove
  from heat; add flour and stir until blended in. Whisk in stock and milk,
  stirring over med heat until mixture comes to a boil and thickens. Reduce
  heat to low. Stir in cheeses and seasonings. Continue stirring until cheese
  is melted. Remove from heat and set aside.
   In a large skillet, melt remaining 1 T margarine. Add remaining
  ingredients. Cook vegetables, stirring constantly, for about 5 minutes,
  until tender/crisp. Reduce heat to low. When noodles are done, drain well.
  Toss with vegetables; stir in cheese sauce. Garnish with scallion curls.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Herbed Macaroni Parmesan
 Categories: Main dish, Pasta, Cheese/eggs
      Yield: 4 servings
 
      8 oz Macaroni noodles                    2 tb Minced fresh Basil(2 t dried
      3 tb Margarine                           2 tb Chopped fresh Parsley
    1/2 c  Grated Parmesan cheese(2 oz)        1 ds Freshly ground black pepper
           Italian Plum Tomato, chopped   
 
  GARNISH: broccoli florets, optional Bring large pot of water to boil; cook
  pasta until al dente.
   When pasta is done, drain well. Toss hot noodles with margarine to melt.
  Add other ingredients. Toss to combine. Garnish with broccoli florets.
  VARIATIONS: - add sauteed mushroom slices or your choice of steamed
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Sweet And Sour Tofu
 Categories: Main dish, Vegetables
      Yield: 5 servings
 
  3 1/2 c  Hot cooked Brown Rice         

------------------------SWEET & SOUR SAUCE (1 3/4 C------------------------
      1 c  Pineapple juice                     3 tb Tomato Paste
    1/3 c  Rice vinegar                        2 tb Honey
      2 tb Soy sauce                           1 tb Minced Gingerroot
      2 tb Cornstarch                          1 ds White Pepper

----------------------------------ND STEP----------------------------------
      2 tb Safflower oil                            Clove garlic, minced
      2 x  Med carrots, sliced thin          3/4 lb Firm Tofu (cut in 1/2" cubes
           Med sweet red pepper, sliced             Lg Tomato, cut in wedges
           Med green bell pepper,sliced        8 oz Can Pineapple chunks,drained
           Med Onion, sliced                   2 tb Toasted sesame seeds
 
  GARNISH: scallion curls, chopped raw cashews, chopped peanuts, or sprig
  fresh corriander, optional Cook or reheat rice.
   In a small bowl, whisk together pineapple juice, vinegar, and soy sauce.
  Add cornstarch, stirring until smooth. Stir in remaining SAUCE ingredients.
  Set aside.
   In large skillet or wok, heat safflower oil on high. Saute carrots,
  peppers, onion, and garlic until carrot is crisp/tender, about 5 minutes.
   Stir sauce, pour over vegetables, stirring until sauce thickens. Gently
  fold in remaining ingredients.
   Heat through. Serve on hot rice. Top with garnish.  4 - 6 Servings.
  VARIATIONS: - add sliced mushrooms; saute with other vegetables
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Vegetable Curry
 Categories: Main dish, Vegetables
      Yield: 5 servings
 
      4 c  Hot cooked Brown Rice                    Sweet red pepper,coarse chop
      1 c  Cauliflower florets                      Onion, cut into wedges
      2 x  Carrots, sliced                     1 c  Peas
      1 c  Broccoli florets                    2 x  Tomatoes, cut into wedges

-----------------------------------SAUCE-----------------------------------
      2 tb Safflower oil                            Sm hot chili pepper *
      2 tb Curry powder (to taste)           1/2 c  Vegetable stock
      2 tb Minced Gingerroot                   2 tb Lime juice
      3 x  Cloves garlic, minced          
 
  * very finely chopped, or 1/4 t dry crushed red pepper GARNISH: toasted
  sesame seeds, fresh corriander leaves, or roasted Cook or reheat rice.
   Steam cauliflower, carrots, and broccoli until crisp/tender, about 6-8
  minutes. Add red pepper, onion, and peas for the last 3 minutes. Tomatoes
  should be added just for the last 2 minutes, simply to heat.
   Meanwhile, in a small saucepan, heat oil for the sauce. Add curry powder,
  ginger, and chili pepper. Saute for 3-5 minutes. Add vegetable stock and
  boil, uncovered, for about 3 minutes to reduce and thicken slightly. Stir
  in lime juice. Toss steamed vegetables gently with sauce. Top with garnish.
  Serves 4-6 VARIATIONS: - add 1 coarsely chopped apple
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Asparagus Cashew Stir-fry
 Categories: Main dish, Vegetables
      Yield: 4 servings
 
      4 c  Hot cooked Brown Rice         

-----------------------------------SAUCE-----------------------------------
      3 tb Soy sauce                           1 ts (pref toasted) Sesame Oil
      2 tb Cornstarch                        1/4 ts Dry crushed red pepper
  1 1/2 c  Water or vegetable stock            1 ds White pepper
      1 tb Minced Gingerroot             

----------------------------------ND STEP----------------------------------
      2 tb Safflower oil                            Sm sweet red pepper, chopped
      1 lb Fresh Asparagus *                        Clove Garlic,  minced
      4 x  Scallions, chopped                  1 c  Cashews  **
 
  *    woody parts of stems removed, tender part cut into 3" lengths (3 cups)
  **   dry-roasted and unsalted, or raw slivered almonds GARNISH: mandarin
  orange sections and toasted sesame seeds, optional Cook or reheat brown
  rice.
   In small bowl, combine soy sauce and cornstarch. Stir in remaining sauce
  ingredients; set aside.
   In a wok or large skillet, heat oil. Stir-fry asparagus, scallions,
  pepper, and garlic until vegetables are crisp/tender.
   Stir sauce mixture; pour it over the vegetables and stir until it is
  thickened and bubbly. Reduce heat; fold in cashews. Cover and cook 1
  minute, until cashews are heated through.     Serves 4-6. VARIATIONS: - 3-4
  c broccoli florets may be substituted for asparagus; or
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Mrs. Maline's Health Salad
 Categories: Salads, Vegetables
      Yield: 5 servings
 
           Med head cabbage, shredded        1/4 c  Water
      3 x  Carrots, sliced thin              1/2 c  Oil
           Green pepper, sliced thin                Lg Onion, sliced thin
      2 x  Cucumbers, peeled & diced         3/4 c  Vinegar
    1/2 c  Sugar                             1/4 ts Salt
 
   Mix liquids. Add vegetables and let stand in fridge overnight.
   Delicious!
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Nancy's Sesame Noodles (cold)
 Categories: Pasta, Oriental
      Yield: 2 servings
 
      4 tb Peanut Butter                     1/2 ts Sugar
      3 ts Water (see directions)              1 ds Tobasco, to taste
      2 ts Sesame oil                          3 c  Cooked Spaghetti noodles
      1 ds Soy sauce                      
 
   Cook spaghetti, drain and rinse with cold water (adjust how much spaghetti
  you make depending upon how hungry you are!) Mix peanut butter with a few
  teaspoons of warm water until creamy and light in color. Add sesame oil,
  dash soy sauce, dash Tobasco to taste.
   Pour over spaghetti.
   Serve with Nancy's Sesame Chicken.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Creole Eggplant Souffle
 Categories: Vegetables
      Yield: 5 servings
 
      2 tb Butter                            1/2 ts Dried Thyme
           Med Onion, finely chopped         1/2 c  Whole or low-fat Milk
           Med stalk celery, diced                  Lg Eggplant , peeled & diced
      2 x  Cloves Garlic, minced             1/2 c  Fresh, soft bread crumbs
      1 tb Unbleached white Flour              1 c  Grated white cheese  *
      2 tb Minced fresh parsley                3 x  Eggs, separated, room temp.
      1 tb Minced fresh basil                  1 ds Cayenne pepper
 
  *  firmly packed grated mild white cheese of your choice Preheat oven to
  350 deg F.
   In a large skillet, heat butter till it foams. Add the onion, celery, and
  garlic and saute over low heat until the onion is translucent. Sprinkle in
  the flour, stirring until well blended. Add the herbs and saute, stirring
  until the mixture just begins to brown. Add the milk and the diced eggplant
  (about 1 1/2 lbs). Cover and cook over low heat, stirring occasionally,
  until the eggplant is quite tender. Add a bit of water from time to time if
  necessary, just enough to keep the bottom of the skillet moist. Remove from
  the heat.
   Transfer the mixture to a mixing bowl. Add the bread crumbs, cheese, salt
  and pepper to taste, cayenne, and 3 egg yolks. In another bowl, beat the 3
  egg whites until they form stiff peaks, then fold them gently into the
  eggplant mixture. Pour the mixture into a well-oiled 1 1/2 qt baking
  casserole or souffle pan.
   Bake for 40-45 minutes, or until puffed and golden brown. Let the souffle
  sit for 5 minutes, then serve at once.   Serves 4-6.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Creole Stuffed Eggplant
 Categories: Vegetables
      Yield: 4 servings
 
      2 tb Safflower oil                       1 tb Chopped fresh Basil
           Lg Onion, finely chopped          1/4 c  Chopped fresh Parsley
           Lg stalk Celery,chopped fine      1/2 ts Dried Thyme
      2 x  Cloves Garlic, minced               1 ds Cayenne pepper
           Sm green bell Pepper, diced       1/2 c  Dry whole-grain Bread Crumbs
      2 x  Med Eggplants (1 lb each)      
 
  1  heaping  cup  chopped ripe, juicy Tomatoes (subst. canned imported if
  """""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""
  Preheat oven to 375 deg F.
   Heat the oil in large skillet. Add the onion, celery, and garlic and saute
  over low heat until the onion is translucent. Add the green pepper and
  continue to saute until the onion is golden.
   In the meantime, stem the eggplants and cut them in half lengthwise. With
  a sharp knife, score each half several times lengthwise and across,
  carefully removing the pulp. Leave a sturdy shell of about 1/4" all around.
   Chop the eggplant pulp and add it to the skillet mixture along with all
  the remaining ingredients except the bread crumbs. Add a bit of water, just
  enough to keep the mixture moist. Simmer, covered, over low heat until the
  eggplant is tender, stirring occasionally. Stir in the bread crumbs.
   Set the eggplant shells in an oiled shallow baking dish, which should be
  of a size that they can be securely propped up against each other. Stuff
  them, then bake for 30-40 minutes, or until the shells are tender but not
  collapsed.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Minestrone
 Categories: Soups, Low-cal
      Yield: 6 servings
 
    1/2 c  Thinly sliced Celery              1/2 lb Green Beans,cut in 1" pieces
    1/2 c  Thinly sliced Carrot              1/2 c  Broken Spaghetti
    3/4 c  (1 lg) Potato, cut 1" pieces        3 c  Hot Water
           Clove Garlic, minced                2 ts Instant Beef Bouillon powder
     16 oz Can Tomatoes, undrained             1 ts Basil leaves
      1 c  Thinly sliced Zucchini              1 tb Parsley Flakes
 
   In 3-qt casserole, combine all ingredients. Cover. Microwave at High 25-35
  minutes or until vegetables are tender, stirring once or twice. PER
  SERVING: 35 calories, 315 mg sodium, 0 cholesterol Exchanges: 1 1/2
  vegetables
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Granny's Broth  (cawl Marngu) Welsh
 Categories: Soups
      Yield: 4 servings
 
      2 lb Best end of neck Welsh lamb         2    Large leeks
      1    Small swede (Turnip)                1 oz Parsley
    1/2 lb Carrots                           1/2 oz Flour
      1 lb Potatoes                                 Salt and pepper
 
  Put the meat into the saucepan, cover with cold water, add salt and pepper,
  bring slowly to the boil and skin carefully.  (This can be done the night
  before and the fat allowed to set on the surface.  This makes it easier to
  skim off.) Then add the carrots (cut in half), the swede (sliced) and the
  white of the leeks, and simmer gently for 2 - 2 1/2 hours. Add the potatoes
  (cut in four) and continue to simmer for another 30 minutes. When the
  potatoes are almost cooked, thicken with flour and a little water. Lastly,
  add the green of the leeks and parsley (chopped) and simmer for further 10
  minutes and serve in basins while hot. Cawl was the dish most commonly
  served for dinner on the farm during the winter months in th ecounties of
  South and West Wales. The broth itself would be served in basins or bowls,
  with bread, and the meat and vegetables served as a second course. Croeso
  Cymreig
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Tregaron Granny's Broth (cawl Mamgu Treagon) Welsh
 Categories: Soups
      Yield: 6 servings
 
  1 1/2 lb Bacon                             1/2 lb Parsnips
      1 lb Shin beef                           1 lb Potatoes
      1    White cabbage                       1    Large leek
    1/2 lb Carrots                                  Oatmeal to thicken
    1/2    Small swede (Turnip)           
 
  Use a large saucepan and see that all the meat and vegetables are covered
  by water.  Boil ingredients, except leek, together, and leave to simmer as
  long as you wish. Put the leek in 10 minutes before serving and let the
  cawl boil. Cawl was the dish most commonly served for dinner on the farm
  during the winter months, in the counties of South and West Wales. The
  broth itself would be served in basins or bowls, with bread, and the meat
  and vegetables served as a second course. Tregaron is a small market town
  in the heart of Ceredigion now famous for its poney trekking. Croeso
  Cymreig.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cawl Cennin A Hufen (leek Soup, Creamed) Welsh
 Categories: Soups
      Yield: 8 servings
 
  1 1/4 lb Leeks                               5 pt Mutton stock
      2 oz Butter                              1 oz Roughly chopped parsley
    1/4 lb Roughly chopped onion                    Salt and Pepper
      1    Roughly choped head Celery          5 oz Double cream
 
  Garnish: diced meat (optional) Accompaniments: sippets Clean the leeks
  thoroughly, chop them roughly, and set a little of the green aside for
  garnish. Melt the butter and cook the vegatibles under cover without
  browning them. Add the stock, bring to the boil, and simmer for 1 hour,
  skimming if necessary. Rub the soup through a sieve or blend in a
  liquidiser.  Reheat the soup, stir in the parsley, green of leeks, and
  diced meat (if used).  Season with salt and pepper. Stir in the cream,
  correct seasoning, and serve with sippets. British Cookery (BTA, BFPC)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pastai Persli (parsley Pie) Welsh
 Categories: Main dish
      Yield: 4 servings
 
      4 oz Shortcrust pastry                   1 tb Chopped parsley
           Desertspoon full plain flour        2 oz Choped steaky bacon
    1/2 pt Milk                                     Seasoning
      2    Eggs                           
 
  Cold boiled bacon may be used instead of steaky bacon. Line a flan ring or
  pie dish with the prepared pastry and bake it blind in a hot oven. Gas Mark
  6 (400F) for 15 minutes. Blend the flour with a little milk. Break the eggs
  into a basin and beat well, add the blended flour and remaining milk,
  seasoning and parsley. Put the bacon (lightly fried if you are using
  steaky) into the pastry case and pour over the egg mixture. Bake at Gas
  Mark 3 (325F) for 30-35 minutes. British Egg Information Service Leaflet.
  Welsh Fare Mark 0 = 250 Mark 1 = 275 Mark 2 = 300 Mark 3 = 325 Mark 4 = 350
  Mark 5 = 375  Mark 6 = 400  Mark 7 = 425  Mark 8 = 450  Mark 9 = 475
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Selsig Morgannwg (glamorgan Sausages) Welsh
 Categories: Main dish, Vegetables
      Yield: 6 servings
 
      5 oz Fresh white breadcrumbs                  Pinch of mustard
           Small onion finely chopped          2    Eggs
      3 oz Grated cheese                            Flour and raspings to coat
           Salt and pepper                
 
  Mix breadcrumbs and cheese, finely chopped onion and seasonin.  Beat
  together 1 egg and 1 egg yolk and use to bind mixture. Make into even sized
  sausage shapes (12) and roll in flour.  Coat in beaten egg white and
  raspings.  Fry in hot fat or oil. Glamorgan Sausages are particularly
  appetising served with fresh green salad and red peppers. An ideal dish for
  a summer's day picnic. British Egg Information Service Leaflet
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pice Bach (welsh Cakes)  Welsh
 Categories: Cakes
      Yield: 8 servings
 
      1 lb Plain flour                         6 oz Caster sugar
      1 ts Baking powder                       4 oz Currants
      1 ts Mixed spice                         2    Eggs
      4 oz Margarine                                Milk
      4 oz Lard                           
 
  SIft the flour, baking powder, and mixed spice;  rub in the margerine and
  lard;  add the sugar, currants and beaten egg.  Mix in Milk to make a stiff
  dough and roll out 1/4" thick. Cut into 2" rounds and bake on a hot griddle
  until golden brown, after about 4 minutes on each side. British Cookery
  (BTA/BFPC)
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Teisen Sir Fon  (anglesey Cake)  Welsh
 Categories: Cakes
      Yield: 6 servings
 
     10 oz Flour                               1 ts Treacle
      4 oz Lard                                     Pinch mixed spice and ginger
      3 oz Sugar                               4 oz Dried fruit
           Egg                                 1 c  Milk
    1/2 ts Bicarbonate                              Pinch salt
 
  Cream the sugar and fat.  Mix in the egg and add the remainder of the
  ingredients, having desolved the bicarbonate in the milk. Bake in a greased
  tin for about 3/4 hour in a moderately hot oven. Gas control, Gas MArk 5
  (375F). Alternate: 3 teacupsful of flour; 1 teacupful of butter; 1
  teacupful of sugar; 2 teaspoonful of baking powder; 2 eggs; milk to mix; a
  little dried fruit. Rub the butter into the flour, add sugar, baking powder
  and well beaten eggs and milk if necessary - it must be kept fairly stiff.
  This mixture is enough to fill two sandwich tins.  Bake for 30-40 minutes.
  Cut in half, spread with butter and eat hot.  Oven control, Gas Mark 5
  (375F). Croeso Cymreig.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Tiessennau Mel  (honey Cakes)  Welsh
 Categories: Cakes
      Yield: 6 servings
 
      4 oz Honey                             1/2 ts Bicarbonate of soda
      1 ts Cinnamon                            4 oz Butter or margarine
      4 oz Brown sugar                              Caster sugar
           Egg                                      A little milk
    1/2 lb Flour                          
 
  Sieve together flour, cinnamon and bicarbonate of soda. Cream butter and
  sugar.  Seporate the egg yolk from the white.  Beat the yolk into sugar and
  butter, then add the honey, gradually. Stir in the flour with a little milk
  as required and mix all together lightly. Whisk the egg white into a stiff
  froth and fold into mixture. Half fill small patty tins with the mixture;
  dredge the top of each with cester sugar. Bake in a hot oven for 20
  minutes. Oven control Gas mark 6 (400F) or 7 (425F). When ready sprinkle a
  little more sugar. Croeso Cymreig.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Thai Shrimp-chicken Soup
 Categories: Thai, Soups, Meats
      Yield: 6 servings
 
      2 x  Whole Chicken Breasts,halved        2 ts Ground Coriander
      6 c  Water                           1 1/2 ts Chili Powder
           Small Onion, peeled &chopped        1 tb Soy Sauce
           Small Bay Leaf                    1/2 lb Raw small,shelled shrimp *
      2 x  Sprigs Parsley                      2 c  Sliced Mushrooms
    1/2 ts Thyme                               6 x  Scallions, with tops,sliced
      1 ts Salt                                3 c  Hot Cooked Rice
    1/8 ts Pepper                            1/3 c  Chopped fresh coriander **
           Garlic clove, crushed          
 
  *     Deveined ** or use Parsley
  ================================================= Remove skin from chicken
  breasts. Carefully cut meat from bones and pull out the pieces of
  cartilage. Cut meat into strips and set aside. Put bones in large saucepan.
  Add water, onion, bay leaf, parsley, thyme, salt, and pepper. Bring to a
  boil. Lower heat and cook slowly, covered, 1 hour.
   Strain broth into a saucepan. Combine garlic, coriander, chili powder, and
  soy sauce. Stir into broth. Bring to a boil. Add chicken, shrimp, and
  mushrooms. Cook slowly, covered, about 5 minutes, until the shrimp turns
  pink, and the chicken is tender. Stir in scallions and fresh coriander or
  parsley. Remove and discard bay leaf.
   Serve in bowls over or with rice. Serves 6.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: West African Lemony Chicken-okra Soup
 Categories: Soups, Meats
      Yield: 5 servings
 
      2 x  Juice of 2 Lemons                   2 c  Sliced Okra (or 1 can 15 oz)
           Broiler chicken, (2 1/2 lbs)      1/3 c  Uncooked long grain Rice
      6 c  Chicken broth or Water              2 ts Salt
           Lge Onion, peeled & chopped       1/4 ts Pepper
      3 x  Tomatoes, peeled & choppped       1/2 ts Ground Red Pepper
      1 cn Tomato Paste (6 oz.)                1 ts Ground Tumeric
 
  Cut up broiler-fryer chicken. If using can of Okra, drain it well. Rub
  lemon juice over chicken pieces. Put in a large kettle with chicken broth
  or water. Bring to a boil. Lower heat and cook slowly, covered, 12 minutes.
  Add remaining ingredients and continue to cook slowly about 30 minutes,
  until chicken and rice are tender. Remove chicken pieces and debone. Cut
  meat into small pieces and return to kettle. Serves 4 to 6.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Hungarian Goulash Soup
 Categories: Soups
      Yield: 10 servings
 
      4 x  Med Onions, peeled & chopped    1 1/2 ts Dried Marjoram
      2 x  Lg cloves Garlic, crushed           1 ts Minced Lemon peel
    1/2 c  Shortening or salad oil             8 c  Water
  3 1/2 tb Paprika (Hungarian)                 2 ts Salt
      3 lb Lean Beef Chuck (1" cubes)        1/2 ts Pepper
      2 x  Lg Tomatoes, peeled & choppe        4 x  Med Potatoes, peeled & cubed
      2 ts Caraway seeds                  
 
   Cut chuck into 1" cubes.
   Saute onions and garlic in heated shortening or oil in a large kettle
  until tender. Stir in paprika; cook 1 minute. Wipe beef cubes until dry.
  Brown cubes, several at a time, on all sides. Add tomatoes, caraway seeds,
  marjoram, lemon peel, water, salt, and pepper. Bring to a boil. Lower heat
  and cook slowly, covered, 45 minutes. Add potatoes and continue to cook
  about 20 minutes longer, until potatoes are tender. Serves 10.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Southwestern Meatball Soup
 Categories: Meats, Soups
      Yield: 6 servings
 
    3/4 lb Ground Beef                              Med Onion, peeled & minced
    3/4 lb Ground Pork                              Clove garlic, crushed
    1/3 c  Uncooked long grain Rice            2 tb Salad Oil
           Egg, slightly beaten              1/2 c  Tomato paste
      1 ts Dried Oregano                      10 c  Beef Bouillon
      1 ds Salt & Pepper, to taste           1/2 c  Chopped fresh coriander
 
  Can substitute parsley for coriander, if neccessary.
   Combine beef, pork, rice, egg, oregano, 1 teaspoon salt and 1/4 teaspoon
  pepper (or to taste) in a large bowl. Shape into small balls, about the
  size of golf balls. Saute onion and garlic in heated oil in a large kettle
  until tender. Mix in tomato paste. Add bouillon; season with salt and
  pepper. Bring to a boil. Add meatballs and reduce heat. Cook slowly,
  covered, about 30 minutes, until meatballs are cooked. Stir in coriander or
  parsley.
   Serves 6 to 8.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Maine Fish Chowder
 Categories: Soups, Main dish, Seafood
      Yield: 6 servings
 
    1/4 lb Salt Pork, diced                    3 lb White fleshed Fish  *
      4 c  Diced raw Potatoes                  2 c  Scalded Milk
      3 x  Med Onions, peeled & sliced         1 ts Butter or margarine
      2 ts Salt                              1/4 ts Pepper, or to taste
 
  *  Use 3 - 3 1/4 pounds fresh skinned haddock or other white-fleshed fish
  with bones in it.
   Fry salt pork to render all fat in a heavy kettle and then remove. Add
  potatoes, onions, and 1/2 teaspoon salt. Cover with hot water and cook over
  medium heat, covered, 15 minutes, until potatoes are just tender. Do not
  overcook.
   Meanwhile, cut fish into large chunks and put into another saucepan. Add
  boiling water to cover and 1 1/2 teaspoons salt. Cook slowly, covered,
  until fish is fork tender, about 15 minutes. Remove from heat. Strain and
  reserve liquid. Remove any bones from fish. Add fish and strained liquid to
  potato-onion mixture. Pour in milk and leave on stove long enough to heat
  through, about 5 minutes. Mix in butter and pepper. Serve at once. Serves 4
  to 6.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Barbecue Sauce Prudhomme
 Categories: Cajun, Sauces
      Yield: 5 servings
 
-------------------------------SEASONING MIX-------------------------------
  1 1/2 ts Black pepper                        1 ts Salt
      1 ts Onion powder                        1 ts Garlic powder
    1/2 ts White pepper                      1/2 ts Ground cayenne pepper

------------------------------MAIN INGREDIENTS------------------------------
    1/2 lb Bacon, minced                   1 1/2 c  Chopped onions
      2 c  Pork, beef or chicken stock     1 1/2 c  Bottled chili sauce
      1 c  Honey                             3/4 c  Dry roasted pecans, chopped
      5 tb Orange juice (1/2 orange)                Rind & pulp from 1/2 orange
      2 tb Lemon juice (1/4 lemon)                  Rind & pulp from 1/4 lemon
      2 tb Minced garlic                       1 ts Tabasco sauce
      4 tb Unsalted butter                
 
   Combine the seasoning mix ingredients in a small bowl and set aside.
     In a 2-quart saucepan fry the bacon over high heat until crisp. Stir in
  the onions, cover pan, and continue cooking until onions are dark brown,
  but not burned, about 8 to 10 minutes, stirring occasionally.
   Stir in the seasoning mix and cook about 1 minute.  Add the stock, chili
  sauce, honey, pecans, orange juice, lemon juice, orange and lemon rinds and
  pulp, garlic, and Tobasco, stirring well.  Reduce heat to low; continue
  cooking about 10 minutes, stirring frequently.  Remove orange and lemon
  rinds.  Continue cooking and stirring about 15 minutes more to let the
  flavors marry.  Add the butter and stir until melted.
   Remove from heat.  Let cool about 30 minutes, then pour into a food
  processor or blender and process until pecans and bacon are finely chopped,
  about 10 to 15 seconds.
   This sauce may be used to barbecue chicken, pork or ribs. Makes about 5
  Cups. From Paul Prudhomme's "Louisiana Kitchen"
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Almond Crecents
 Categories: German, Cookies, Desserts
      Yield: 8 servings
 
      1 c  Butter or margarine               3/4 c  Sugar
      1 ts Vanilla extract                 1 1/2 ts Almond extract
  2 1/2 c  Flour; unbleached                   1 c  Almonds; ground
           Confectioners' sugar           
 
  Beat together butter and sugar until very light and fluffy.  Blend in
  extracts.  Mix in flour and almonds.  Using about 1 T of dough for each,
  shape into logs and bend into crecents.  Place on greased cookie sheet.
  Bake 12 to 15 minutes at 350 degrees F until light brown. While warm, roll
  crecents in confectioners' sugar.  Cool on racks and store in a tightly
  sealed container. Makes 3 dozen cookies.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Apple And Cream Kuchen
 Categories: German, Cakes, Desserts
      Yield: 4 servings
 
           ------------cake------------        1 pk Yeast; dry, active
    1/2 ts Salt                                4 tb Sugar
      2 c  Flour; unbleached, unsifted       1/4 c  Butter or margarine
    1/2 c  Milk                                1    Egg; large
           ----------filling-----------        3 c  Apples; tart, sliced
      1 tb Lemon juice                         1 ts Cinnamon
    3/4 c  Sugar                               2 tb Flour; unbleached
      8 oz Cream cheese; softened              1    Egg; large
 
  CAKE: Mix yeast, salt, 4 T sugar, and 3/4 cup flour.  Add butter to milk.
  Heat until very warm (120-130 degrees F.).  Gradually add milk to flour
  mixture.  Beat for 2 minutes.  Add egg and 1/2 cup flour. Beat with an
  electric mixer on high speed for 2 minutes.  Mix in enough flour to form a
  soft dough.  Knead for 5 to 10 minutes, until dough is shiny and elastic.
  Place in greased bowl and let rise for 1 hour or until doubled in bulk. Pat
  dough into well-greased 10-inch springform pan pressing the dough 1 1/2
  inches up the sides of the pan. FILLING: Toss apples with lemon juice,
  cinnamon, 1/4 cup sugar, and 2 T of flour. Arrange in rows on top of the
  dough.  Beat together cream cheese, 1/2 cup sugar, and egg. Spread over
  apples.  Let rise in warm place for 1 hour. Bake at 350 degrees F. for 30
  minutes.  Best when served warm.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Apple And Rum Custard Cake
 Categories: German, Cakes, Desserts
      Yield: 8 servings
 
           -----------crust------------    1 1/2 c  Flour; unbleached, unsifted
      5 tb Sugar                               1 tb Lemon rind; grated
    2/3 c  Butter or margarine                 1    Egg yolk; large
      1 tb Milk                                     ----------filling-----------
    1/2 c  Soft bread crumbs                   2 tb Butter or margarine; melted
      4 c  Apples; tart, sliced                1 tb Lemon juice
    1/4 c  Sugar                             1/4 c  Raisins; *
    1/4 c  Rum                                 3    Eggs; large, beaten
    1/3 c  Sugar                           1 3/4 c  Milk
 
  *    Soak raisins in 1/4 cup rum for 1/2 hour before using.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++
  CRUST: To make crust, mix flour, sugar, and lemon rind.  Cut in butter or
  margarine until mixture resembles coarse crumbs.  Add egg yolk and 1 T of
  milk; mix gently to form a dough.  Pat into bottom of a 10-inch Springform
  pan that has sides only greased.  Press dough up sides of pan for 1 inch.
  FILLING: Toss together bread crumbs and melted butter. Spread evenly over
  pastry crust.  Toss apple slices, lemon juice, and 1/4 c of sugar. Spread
  apples over crumbs.  Drain raisins, reserving rum, and sprinkle raisins
  over apples.  Bake in a preheated 350 degree F. oven for 15 minutes. Beat
  eggs and sugar until thick and lemon-colored. Stir in milk and reserved
  rum. Pour custard over apples and bake for 45 to 60 minutes at 350 degrees
  F. until custard is set. Cool completely before serving. Do NOT remove
  springform pan until cool.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Apple Raspberry Pie
 Categories: Desserts, Pies
      Yield: 8 servings
 
           Crust                               2 c  All purpose flour
      7 oz Lard                                1 tb Pple cider vinegar
    1/2 ts Salt                                6 tb Cold water
    1/2 c  + 1 tablespoon sugar                2 tb Flour
      1 ts Cinnamon                       
 
   ** FILLING                             1 pt raspberries     8 LG
  Granny Smith apples             1 1/2 T  Lemon Juice  pt NUTMEG
                      pt CLOVES Freeze the flour in a medium bowl for
  one (1) hour.  Refrigerate the lard f one (1) hour then cut into cubes. In
  small cup combine vinegar, salt and water.  Measure 1 cup flour on to
  table, place lard cubes on top then cover with the remaining flour. Roll
  rolling pin over the mixture until all of t pieces have been flattened and
  slightly incorporated.  Scrap into a bowl an mix with liquid. Turn dough
  out onto a lightly floured surface. With a lightly floured rolling pin,
  roll out a rectangle about 8 X 12 inches. Fol to the center and roll out
  slightly to form an 8 inch square. Roll and fol once more. Wrap in
  parchment or waxed paper and refrigerate until needed. Peel and cut and
  core apples into eighths. Then dice crosswise into 1 1/2 chunks. Toss
  apples with lemon juice. Blend together 1/2 cup sugar with f and spices.
  Add apples and toss until evenly coated. Add raspberries last toss lightly.
  Cut 1/3 dough and reserve.  Roll remaining dough into a round 5 inches larg
  than dish.  Place and fit into dish and trim overhang to one (1) inch. Spo
  in apples and dome evenly.  Roll out remaining shell, crimp. Sprinkle
  remaining sugar onto crust.  Cut 5 slits in center of dough. Bake 425 degr
  for 10 minutes, lower temperature to 400 degrees for 40 minutes, turning to
  brown evenly,  Let cool.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Artichoke Squares
 Categories: Appetizers
      Yield: 24 servings
 
      2    6-oz jars marinated artichok        1    Small onion, mincec
      4    Large eggs                          1    8-oz. package mozzarella che
    1/4 c  Dried bread crumbs                  2 tb Chopped parsley
    1/4 ts Salt                              1/4 ts Pepper
           Non-toxic flowers for garnis   
 
  Calories     per serving: 60 Fat grams per serving: 5 Approx. Cook Time:
  Cholesterol  per serving: 43 Drain liquid from 1 jar of artichokes into
  1-puart saucepan. Drain liquid from second jar of artichokes and discard.
  Finely chop all artichokes; set aside. Grease 12 inch ty 8 inch baking
  dish. In liquid in saucepan, over medium heat, cook minced onion until
  tender. In medium bowl, with fork, beat eggs until blended. Stir in cooked
  onion and chopped artichokes, mozzarella cheese, bread crumbs, parsley,
  salt and pepper. Spread mixture evenly in baking dish. If not baking right
  away, cover and refrigerate. ABOUT 1 HOUR BEFORE SERVING; Preheat oven to
  325 degrees. Bake artichoke mixture 30 to 35 minutes until set and lightly
  browned. Cool 15 minutes in dish on wire rack. With knife, cut lengthwise
  into 4 strips then cut each strip crosswise into 6 pieces. Arrange
  appetizer on platter; garnish and serve. MAKES 24 HORS D'OEUVRES.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Artichoke Tart In Walnut Pastry
 Categories: Vegetables
      Yield: 8 servings
 
      8    Chopped scallions,                  3    Eggs
      1 c  Light cream                         1 c  All purpose flour
    1/2 pt Salt                                8 tb Cold unsalted butter, cut up
    1/2 pt Salt                                1 cl Garlic, finely minced
      1    Egg                                 4 tb Butter  ea
      6 oz Jar marinated artichoke hear   
 
  Ground pepper, to taste             8 oz Gruyere cheese, grated 
  WALNUT PASTRY                     1/2 c  walnuts, toasted, cooled Preheat
  oven to 375 degrees for 10 minutes. 1.   Saute scallions and garlic in
  butter until softened.  Cut artichoke 2.   Combine cream, eggs, salt and
  pepper in medium bowl. 3.   Sprinkle grated cheese over the bottom of the
  partially baked crust. 4.   Bake 35 minutes until golden and slightly
  puffy.  Let rest 10 WALNUT PASTRY 1.   Process walnuts until coarsely
  ground.  Add flour and salt to work 2.   Place pieces of butter atop dry
  ingredients and pulse until mixture 3.   Add egg and process just until
  mixture begins to hold together. Do 4. Remove dough from processor and
  shape into a flattened  disc.  Cover 5. Roll dough large enough to fit into
  10 inch quiche or tart pan. 6. Line chilled pastry with large sheet of
  aluminum foil and fill with
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Avgolemono Soup (lemon)
 Categories: Soups
      Yield: 10 servings
 
      2 c  Milk                                2 tb Cornstarch
      6    Egg yolks, beaten                   2 qt Basic chicken stock
    1/2 c  Long grain rice                   1/2    Stick butter 1/8 lb
      1    Chopped parsley to taste            1 c  Fresh lemon juice
      1    Grated lemon peel (optional)        1    Salt and pepper
 
  Stir the milk and cornstarch together and beat in the egg yolks. Set aside.
  Bring the stock to boil in a 4 qt. soup pot and add the rice. Cook,
  covered, until the rice is puffy and tender, about 25 min. Remove the soup
  form heat, add milk and egg mixture, stirring carefully. Continue to cook
  for a moment until all thickens. Remove from the heat again and add the
  butter, chopped parsley, and lemon juice. You may wish to add some grated
  lemon peel as well.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Baked Beans
 Categories: Vegetables
      Yield: 4 servings
 
      2 c  Pork & beans (16 oz cans)         1/3 c  Bottled bar-b-que sauce
    1/4 c  Brown sugar                       1/4 c  Golden rasins
    1/3 c  Tart (granny smith) apples        1/2 c  Chopped onion
      8    Bacon strips                   
 
  Drain pork and beans and place into oven-proof bowl. Chop onion and apples
  and add to beans.  Also add Bar-B-Que sauce, brown sugar and rasins. Mix
  together and lay bacon strips on top. Place in covered grill and bake at
  350 degrees for 1 to 1 1/2 hours.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Baked Spinach With Cheese
 Categories: Cheese/eggs, Main dish
      Yield: 4 servings
 
      1 lb Spinach; fresh *                  1/4 lb Butter
      1    Onion; large, diced                 2    Garlic; cloves, minced
    1/2 ts Salt                              1/2 lb Emmenthaler cheese; grated
      1 ts Paprika                           1/8 ts Nutmeg
    1/4 ts Pepper                         
 
  *  Wash and clean spinach of sand.  Dry.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++
  Cut spinach into strips.  In a large Dutch oven, heat butter until bubbly.
  Add onion and garlic, saute for 2 to 3 minutes.  Add spinach. Sprinkle with
  salt.  Cover and steam for 5 minutes.  Remove from heat. Grease an
  ovenproof casserole.  Sprinkle half the cheese over the bottom of the
  casserole.  Add the spinach.  Sprinkle with paprika, nutmeg, and pepper.
  Top with remaining cheese.  Bake at 360 degrees F about 20 minutes or until
  cheese bubbles.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Barbecue Sauce 1
 Categories: Cajun, Sauces
      Yield: 1 servings
 
      3 c  Onions, chopped                   1/4 c  Honey
      1 tb Garlic, chopped                     2 tb Lemon juice
      1 c  Sweet pepper, chopped               1 tb Salt
    1/2 c  Parsley, dried                      3 tb Lea & perrins
      1 c  Dry white wine                    1/2 ts Mint, dried
      3 tb Vinegar                             1 tb Liquid smoke
      2 c  Ketchup                           1/2 tb Louisiana hot sauce
 
  Place all ingredients in a pot that is big enough to hold them.  Bring to a
  boil.  Cook, covered, on low heat for several hours. From Justin Wilson's
  "Outside Cooking with Inside Help"
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Barbecue Sauce 2
 Categories: Cajun, Sauces
      Yield: 5 servings
 
           -------seasoning mix--------    1 1/2 ts Black pepper
      1 ts Salt                                1 ts Onion powder
      1 ts Garlic powder                     1/2 ts White pepper
    1/2 ts Ground cayenne pepper                    ------main ingredients------
    1/2 lb Bacon, minced                   1 1/2 c  Chopped onions
      2 c  Pork, beef or chicken stock     1 1/2 c  Bottled chili sauce
      1 c  Honey                             3/4 c  Dry roasted pecans, chopped
      5 tb Orange juice (1/2 orange)                Rind & pulp from 1/2 orange
      2 tb Lemon juice (1/4 lemon)                  Rind & pulp from 1/4 lemon
      2 tb Minced garlic                       1 ts Tabasco sauce
      4 tb Unsalted butter                
 
   Combine the seasoning mix ingredients in a small bowl and set aside.
   In a 2-quart saucepan fry the bacon over high heat until crisp. Stir in
  the onions, cover pan, and continue cooking until onions are dark brown,
  but not burned, about 8 to 10 minutes, stirring occasionally. Stir in the
  seasoning mix and cook about 1 minute.  Add the stock, chili sauce, honey,
  pecans, orange juice, lemon juice, orange and lemon rinds and pulp, garlic,
  and Tobasco, stirring well.  Reduce heat to low; continue cooking about 10
  minutes, stirring frequently. Remove orange and lemon rinds. Continue
  cooking and stirring about 15 minutes more to let the flavors marry. Add
  the butter and stir until melted. Remove from heat. Let cool about 30
  minutes, then pour into a food processor or blender and process until
  pecans and bacon are finely chopped, about 10 to 15 seconds. This sauce may
  be used to barbecue chicken, pork or ribs. Makes about 5 Cups. From Paul
  Prudhomme's "Louisiana Kitchen"
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Barvarian Potato Salad
 Categories: German, Salads, Vegetables
      Yield: 4 servings
 
      4 c  Potatoes; *                         2 c  Chicken broth; **
    1/2 ts Salt                              1/4 c  Vegetable oil
    1/3 c  Onion; chopped                    1/2 ts Sugar
      2 tb Lemon juice                              Pepper; as desired
 
  *    Potatoes should be peeled and sliced 1/4-inch thick. **   Chicken
  broth may be either home made or commercial.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++
  Boil potatoes in broth with 1/4 t salt for 5 to 8 minutes, until tender.
  Drain.  Toss warm potatoes with vegetable oil and onions. Dissolve
  remaining 1/4 t salt and the sugar in lemon juice.  Pour over potatoes.
  Marinate salad 1 to 2 hours before serving.  Serve at room temperature.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Barvarian Sausage Salad
 Categories: German, Salads, Vegetables
      Yield: 4 servings
 
    1/2 lb Knockwurst; cooked / cooled         2    Pickles; small
      1    Onion; medium                       3 tb Vinegar
      1 tb Mustard; prepared *                 2 tb Vegetable oil
    1/2 ts Salt                              1/4 ts Pepper
    1/4 ts Paprika                           1/4 ts Sugar
      1 tb Capers                              1 tb Parsley; chopped
 
  *  Mustard must be the strong Djon or Gulden Type.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++
  Cut the knockwurst into small cubes.  Mince the pickles and onion. Mix
  together the vinegar, mustard and oil.  Add salt, pepper, paprika and
  sugar.  Adjust seasonings if desired.  Add the capers; mix well. Stir in
  the chopped knockwurst, pickles, and onions.  Just before serving, garnish
  with chopped parsley.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Bavarian Vanilla Cream
 Categories: German, Desserts
      Yield: 6 servings
 
      2 pk Gelatin; unflavored               1/2 c  ;water, cold
      9 tb Sugar                               1 tb Cornstarch
      2    Eggs; large, beaten             1 1/2 c  Milk; scalded
      1 c  Ice cream; vanilla                  1 ts Vanilla
      1 c  Cream; heavy, whipped          
 
  Sprinkle gelatin over cold water to soften.  Heat to dissolve gelatin
  completely.  Mix together sugar and cornstarch.  Add eggs; beat for 2
  minutes.  Slowly add warm milk, beating constantly.  Pour into a 1-quart
  saucepan.  Cook over medium heat until custard coats a spoon. Add gelatin
  and ice cream while custard is hot.  Cool until slightly thickened. Add
  vanilla.  Fold in whipped cream.  Pour into a 1-quart mold. Chill until
  set.  Unmold carefully and serve with a garnish of fresh fruits.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Bean Soup With Frankfurters
 Categories: German, Soups
      Yield: 4 servings
 
      1 lb Navy beans; dried                   8 c  Water
      3 c  Beef broth                          1    Carrot; chopped
      1    Celery stalk; chopped               4    Bacon; strips, cubed
      2    Onions; small, chopped              1 ts Salt
    1/4 ts Pepper; white                       6    Frankfurters, sliced *
      2 tb Parsley; chopped               
 
  *  Note:  Use the real Frankfurters in this recipe and not the hot dogs!
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++
  Soak beans overnight.  In a 3-quart saucepan bring beans, water and beef
  froth to a boil.  Cook for about 1 hour.  Add carrot and celery and
  continue cooking for 30 minutes.  In a separate frypan cook the bacon until
  transparent.  Add the onions; cook until golden.  Set aside. Mash soup
  through a sieve or food mill.  Return to pan and add the bacon onion
  mixture, salt and pepper.  Add frankfurters; reheat about 5 minutes.
  Sprinkle soup with chopped parsley and serve.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Black Bean Soup With Sour Cream And Mango Salsa
 Categories: Soups, Appetizers
      Yield: 4 servings
 
      2 c  Black turtle beans                  1 c  Diced onion
      1    Diced carrot                        2    Diced celery stalks
      3    Strips of bacon                     2 c  Chicken stock
      1    Salt and pepper                     4    Bay leaves
      1 tb Honey                          
 
  Combine all the ingredients and add enough water to cover the beans. Bring
  to a boil, then reduce to a simmer and cook until beans are thoroughly
  cooked.  Add more water as required.  Remove bay leaves and puree the soup
  in a blender.  Then pass the soup through a fine sieve to remove the skins
  of the beans.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Black Forest Cherry Cake
 Categories: German, Cakes, Fruits
      Yield: 8 servings
 
           ------------cake------------        6    Eggs; large
      1 c  Sugar                               1 ts Vanilla extract
      4 oz Unsweetened bakingchocolate*        1 c  Flour; sifted
           -----------syrup------------      1/4 c  Sugar
    1/3 c  ;water                              2 tb Kirsch
           ----------filling-----------    1 1/2 c  Confectioners' sugar
    1/3 c  Butter; unsalted                    1    Egg yolk; large
      2 tb Kirsch liquer                            ----------topping-----------
      2 c  Sour cherries; canned, drain        2 tb Confectioners' sugar
      1 c  Cream; heavy, whipped               8 oz Semisweet chocolate bar (1)
 
  *  There should be 4 squares of chocolate and it should be melted.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++
  CAKE: Beat eggs, sugar, and vanilla together until thick and fluffy, about
  10 minutes.  Alternately fold chocolate and flour into the egg mixture,
  ending with flour.  Pour the batter into 3 8-inch cake pans that have been
  well greased and floured.  Bake in a preheated 350 degree F. oven for 10 to
  15 minutes or until a cake tester inserted in the center comes out clean.
  Cool cakes in pans for 5 minutes; turn out on racks to cool completely.
  SYRUP: Make syrup by mixing together sugar and water and boiling for 5
  minutes. When syrup has cooled, stir in kirsch. Prick the cake layers and
  pour syrup over all 3 layers. FILLING: To make the butter-cream filling,
  beat together sugar and butter until well blended. Add egg yolk; beat until
  light and fluffy, about 3 to 5 minutes. Fold in Kirsch. CAKE ASSEMBLY: To
  assemble cake, place 1 layer on a cake plate.  Spread with butter cream
  filling.  Using 3/4 cup of the cherries, which have been patted dry, drop
  cherries evenly over cream.  Place second layer on cake. Repeat. Place
  third layer on top.  Fold 2 T confectioners' sugar into the whipped cream.
  Cover the sides and top of the cake with whipped cream. Decorate top of
  cake with remaining 1/2 cup cherries.  To make chocolate curls from
  chocolate bar, shave (at room temperature) with a vegetable peeler.
  Refrigerate curls until ready to use.  Press chocolate curls on sides of
  cake and sprinkle a few on the top.  Chill until serving time.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Bloody Mary #1
 Categories: Beverages
      Yield: 1 servings
 
  1 1/2 oz Vodka                               3 oz Tomato juice
      1    Lemon; juiced                     1/2 ts Worcestershire sauce
      3    Drops tabasco sauce                      Pepper; to taste
           Salt; to taste                 
 
  A wedge of lime may be added.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Broccoli & Blue Cheese In Prepared Puff
 Categories: Vegetables
      Yield: 8 servings
 
           Prepared puff pastry, defros        4    Eggs
      1 lb Ricotta cheese                    1/2 lb Crumbled bleu cheese
      4 c  Cooked chopped broccoli flow   
 
   Preheat oven to 400 degrees for 10 minutes.  1.   Beat eggs until light.
  Mix in both cheeses, pepper and nutmeg until  2.   Stir in broccoli. Set
  aside.  3.   Roll out pastry large enough to fit into a 9 inch deep dish
  quiche  4.   Pour filling into crust.  Bake 30 minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Broccoli And Mushrooms In Oyster Sauce
 Categories: Vegetables
      Yield: 4 servings
 
      1    Bunch broccoli in pieces          1/2 lb Mushrooms, sliced
      1 tb Garlic, minced                      1    Water or chicken stock
      2 tb Vegetable oil                       2 tb Oyster sauce
 
  Clean broccoli.  Trim off flowers into bite-size pieces, lightly peel
  broccoli stalks and sliced into diagonal medallions.  Heat wok on high add
  oil and when the oil is hot, add garlic and stir-fry 10 seconds. Add
  broccoli, stir-fry rapidly until the broccoli is covered in oil. When the
  wok is no longer oily, add a splash of water or chicken stock and continue
  to fry, stirring constantly for 3 minutes, replenishing water/chicken stock
  whenever wok becomes dry.  Toss in mushrooms, stir, add oyster sauce, stir,
  cover and simmer at medium heat two minutes. Serve.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Brussel Sprouts With Balsamic Vinegar
 Categories: Vegetables
      Yield: 8 servings
 
  1 1/2 lb Fresh brussel sprouts               2 tb Olive oil
      2    Cloves garlic, peeled and sl        1    Medium yellow onion, peeled
    1/4 c  Balsamic vinegar                    2 tb Butter
           Salt and freshly ground blac   
 
  Trim off the stems and remove any limp leaves from the Brussel Sprouts.
  Blanch the sprouts in boiling water to cover for 5 minutes. Drain and rinse
  under cold water to stop the cooking. Heat a large frying pan and add the
  olive oil, garlic and onion. Saute a few minutes until the onion just
  becomes tender. Add the blanched drained Brussel Sprouts. Saute a few
  minutes until the Brussel Sprouts are cooked to your liking. Add the
  vinegar and toss so that all the sprouts are coated with the vinegar. Add
  the butter and salt and pepper to taste and toss together again.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Brussels Sprouts In Beer
 Categories: German, Vegetables
      Yield: 4 servings
 
      1 lb Brussels sprouts; fresh                  Beer; any brand, to cover
    1/2 ts Salt                                2 tb Butter
 
  Trim and wash sprouts.  Place in a medium-size saucepan and pour enough
  beer over them to cover.  Bring to a boil, reduce heat and simmer for 20
  minutes or until tender.  Add more beer if needed, as liquid evaporates.
  Drain; add salt and butter.  Serve hot.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cabbage Fruit Salad With Sour-cream
 Categories: German, Salads, Vegetables
      Yield: 4 servings
 
      2 c  Cabbage; raw, shredded              1    Apple; med., diced, unpeeled
      1 tb Lemon juice                       1/2 c  Raisins
    1/4 c  Pineapple juice                 1 1/2 ts Lemon juice
    1/4 ts Salt                                1 tb Sugar
    1/2 c  Sour cream                     
 
  Prepare cabbage and apple.  Use 1 T lemon juice to wet diced apple to
  prevent darkening.  Toss cabbage, raisins, and apple.  Mix fruit juices,
  salt, and sugar.  Add sour cream, stir until smooth; add to salad and
  chill.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cajun Coleslaw
 Categories: Cajun, Salads
      Yield: 10 servings
 
      5 tb Mayonnaise, (heaping)               1 ts Louisiana hot sauce
      2 tb Yellow mustard (heaping)            2 tb Ketchup
      2 tb Olive oil                           1 tb Wine vinegar
      1 ts Garlic salt                         1 tb Lea & perrins
      1    Juice of mediums size lemon         3 ts Salt (to taste)
      4    Bell peppers, sliced                2    Onions, medium, shredded
      1    Large cabbage, shredded        
 
  Put mayonnaise and mustard in a bowl large enough to hold complete mixture,
  but shaped so that the mixture can be beaten with a fork. Beat mayonnaise
  and mustard until combined.  Add olive oil slowly, beating all the time.
  Beat until mixture has returned to the thickness of original mayonnaise.
  Add Louisiana hot sauce, continuing to beat. Add ketchup and keep beating.
  Add salt and garlic salt, beating all the time. Add wine vinegar (this will
  thin the sauce down). Beat this thoroughly, adding the lemon juice as you
  do so. Taste for salt and pepper. Place shredded cabbage, peppers, and
  onions in a large salad bowl. pour sauce over and toss well. This should be
  done about an hour before serving. Tastes even better the next day. From
  Justin Wilson's "Outdoor Cooking With Inside Help"
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Caramelized Onion Dip
 Categories: Appetizers, Dips
      Yield: 6 servings
 
      1 tb Unsalted butter                     1 tb Peanut oil
           Large red onion, sliced           1/2 c  Sour cream
    1/2 c  Mayonnaise                        1/4 ts Salt
    1/4 ts Cayenne pepper                      1 ts Red pepper flakes
    1/8 ts Tabasco sauce                            -----crackers or chips------
 
  Saute onion in butter and oil until caramelized (golden brown), about 20
  minutes. Cool and combine the remaining ingredients. Mix well and chill for
  at least 1 hour. Serve with crackers or chips.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Caramelized Onions In Flaky Pastry
 Categories: Vegetables
      Yield: 8 servings
 
      1 c  Coarse breadcrumbs                  4 tb Butter
    1/4 c  Chopped parsley leaves              2 lb Small white onion
      6 tb Butter                              2 tb Sugar
    1/4 c  Marsala wine                      1/4 c  Beef broth
  1 1/4 c  All purpose flour                 1/2 pt Salt
      6 tb Cold unsalted butter, cut up        2 tb Vegetable shortening
      3 tb Cold water                     
 
   ea Ground pepper, to taste        ** FLAKY CRUST 1. Cook
  breadcrumbs in the 4 TBS. of butter toasted and golden in 2. Cook onions
  until crisp/tender in a steamer over simmering water. 3. Saute onions in 6
  TBS. butter for 10 minutes turning to coat all 4. Pour in wine and beef
  broth.  Add fresh ground pepper.  Continue 5. Place onion mixture in
  partially baked crust.  Sprinkle with 6.   Bake 20 minutes. Let rest 10
  minutes before serving. 1.   Process flour, salt, butter and shortening
  until consistency of 2.   Add 2 TBS. water and process until incorporated.
  If dough is too 3.   Remove dough from processor and shape into a flattened
  disc.  Cover 4.   Roll dough large enough to fit into 10 inch quiche or
  tart pan. 5.   Line chilled pastry with large sheet of aluminum foil and
  fill with
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Carrots In Beer
 Categories: German, Vegetables
      Yield: 4 servings
 
      4    Carrots; large                      1 tb Butter
      1 c  Dark beer; any brand              1/4 ts Salt
      1 ts Sugar                          
 
  Peel and slice carrots into long, thin slices.  Melt butter in medium-size
  frypan; add beer and carrots.  Cook slowly until tender, stirring
  frequently.  Stir in salt and sugar.  Cook for another 2 minutes and serve
  hot.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cheese Stuffed Rolls
 Categories: Cheese/eggs
      Yield: 6 servings
 
     16 oz Cheddar; sharp, shredded            8 oz Green olives; stuffed, *
      2    Green bell peppers; md             12    French rolls; large
      6 oz Tomato sauce; *                     1    Onion; md.
 
  *    These are approximate sizes.  Recipe called for 1 small jar of
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++
  Cut the tops off of the rolls and hollow them out leaving a thin shell.
  Grind all of the ingredients and bread in a meat grinder or food processor
  and stuff back into the rolls.  Place the tops back on the rolls and secure
  with tooth picks.  Bake on an ungreased cookie sheet at 350 degrees F. for
  about 45 minutes.  Serve Hot.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chicken Fajitas
 Categories: Main dish, Meats
      Yield: 8 servings
 
    1/4 c  Lime juice                          2 ts Dijon mustard
      1    Jalapeno pepper, minced             4    Garlic cloves, minced
  1 1/4 lb Chicken breasts                   1/4 c  Olive oil
     16    Flour tortillas                    16    Pieces romaine lettuce
           -------pico de gallo--------        4    Jalapenos, minced
      2    Garlic cloves, minced               1    Onion, coarsely chopped
    1/2 ts Salt                              1/4 c  Chopped fresh cilantro
 
  In a medium bowl combine lime juice, mustard, jalapeno and garlic; whisk in
  olive oil.  Add chicken; cover and marinate in fridge 30 minutes to 2
  hours.  In a medium bowl, combine jalapenos, garlic, onion, tomato, salt
  and cilantro.  Grill or broil chicken 4 to 6 inches from heat 6 to 8
  minutes, turning once.  Keep warm.  Wrap torillas in foil; place in 400
  degree F oven for 5 minutes until warmed through. Slice chicken lengthwise
  into 1/4 inch thick slices; place on warmed tortillas, top with pica de
  gallo, shredded iceberg lettuce and guacamole, if desired. Fold up bottom
  edge; fold in sides.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chicken Salad
 Categories: Salads, Meats
      Yield: 1 servings
 
      1    Small sweet pickle                  1    1-inch piece onion
      1    Cooked chicken breast, cubed      1/3 c  Mayonnaise
    1/2 ts Sugar                               1 ds Salt
      1 ds Pepper                         
 
  Place pickle and onion in blender or food processor. Process until finely
  chopped. Add chicken and process 3 fast pulses. Add remaining ingredients
  and process 2 fast pulses. Yield: 1 Cup
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Corn Dog
 Categories: Meats
      Yield: 6 servings
 
    1/2 c  Yellow corn meal                    6    Frankfurters
    1/2 c  Flour                               1 tb Sugar
      1 ts Dry mustard                         1 ts Baking powder
    1/2 ts Salt                              1/2 c  Milk
      1    Egg, lightly beaten                 1 tb Melted shortening
      6    Skewers or sticks              
 
  Combine the cornmeal, flour, sugar, mustard, baking powder and salt, mixing
  well. Add the milk, egg and shortening, mixing until very smooth. Pour the
  mixture into a tall glass. Put the frankfurters on sticks. Dip them into
  the cornmeal batter to coat them evenly. Deep fry in oil heated to 375
  degrees until golden brown, about two minutes. Drain on paper towels.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Old-fashioned Sage Loaf
 Categories: Meats
      Yield: 8 servings
 
      2 lb Ground beef                         2 x  Eggs
      1 c  Quick-cooking rolled oats                Medium onion, grated
      1 c  Canned applesauce                   2 ts Salt
    1/4 ts Pepper                            1/2 ts Leaf sage, crumbled
      1 tb Bottled steak sauce            
 
  Mix ground beef lightly with eggs, rolled oats, onion, applesauce, salt,
  pepper, and sage until well-blended. Pack firmly into a loaf pan 9x5x3;
  unmold into a shallow baking pan. Score top in criss-cross pattern and
  brush with steak sauce. Bake in moderate oven (350 degrees) for 1 hour and
  15 minutes, or until brown.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Quick Tomato Sauce
 Categories: Sauces
      Yield: 1 servings
 
    1/2 c  Chopped onion                     1/2 c  Chicken bouillon
      3 c  Chopped tomatoes                    1 ts Apple juice concentrate
    1/2 ts Oregano                           1/2 ts Thyme
    1/2 ts Basil                               1 ts Garlic powder
      1 pn Pepper                         
 
  Cook onions in bouillon until soft.  Add remaining ingredients.  Bring to
  boil, cover, simmer 30 to 45 min.  Makes 3 1/2 cups. Cal: 10 per 1/2 c.
  Fat: trace.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Real Sauce A La King
 Categories: Sauces, Meats
      Yield: 1 servings
 
      4 tb Butter                            1/4 c  Flour
    1/2 ts Salt                              1/4 ts Pepper
  1 1/2 c  Milk                              3/4 c  Light cream
    1/4 c  Finely chopped green pepper         2    Pimientos, chopped
    1/2 c  Sliced fresh mushrooms              2    Egg yolks
      2 tb Dry sherry                     
 
  In a double boiler, melt the butter. Stir in the flour and the seasonings.
  Gradually stir in the milk and light cream. Add the green pepper, pimientos
  and mushrooms. Stirring occasionally, cook the mixture for 10 minutes, or
  until it has thickened. Without stirring, cook gently for 10 minutes
  longer. Beat the egg yolks and sherry together. Add this mixture gradually
  to the sauce.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Red Cabbage Salad
 Categories: German, Salads, Vegetables
      Yield: 4 servings
 
      5    Bacon; slices                       1 ts Sugar
      2 tb Vinegar                           1/4 c  Wine; red or white
    1/2    Red cabbage; head, shredded         2 tb Vegetable oil
    1/2 ts Salt                              1/4 ts Pepper
      1 tb Caraway seeds                  
 
  Fry bacon in medium-size fry pan until crisp.  Remove and reserve bacon.
  Add sugar, vinegar, and wine to bacon fat; stir and cook until sugar is
  dissolved.  Pour this hot mixture over the cabbage.  Toss with vegetable
  oil, salt, pepper, and caraway seeds.  Sprinkle crumbled bacon over
  mixture.  Serve at room temperature.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Red-beet Salad
 Categories: German, Salads, Vegetables
      Yield: 6 servings
 
      2    Red beets; bunches                       ----------marinade----------
      2 tb ;water                            1/4 c  Vinegar
      2 tb Caraway seeds                       1 ts Sugar
      2 tb Onion; minced                       1 ts Horseradish
    1/4 ts Cloves; ground                    1/2 ts Salt
    1/4 ts Pepper                              5 tb Vegetable oil
 
  Wash beets, trim off greens, place in medium saucepan, and cook, without
  peeling, in salted water to cover, until beets are tender. Peel and slice.
  Prepare marinade dressing by combining remaining ingredients. Pour over
  beets and let stand for several hours before serving. Stir beets
  occasionally.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Roasted Red Pepper And Chive Dressing
 Categories: Salads
      Yield: 8 servings
 
      1    Sweet red pepper; medium-si       1/2 c  Prepared roasted red peppers
    1/3 c  Red wine vinegar                    1    Garlic clove; medium minced
      1 c  Olive oil                         1/3 c  Finely chopped fresh chives
           Salt                                     White pepper; freshly groun
 
  Hold red pepper over a flame, turning it until evenly charred.  Or cut it
  in half, rub with oil, and place under the broiler until blackened.
   Wrap in a plastic bag and set aside to cool.  Scrape off the burned skin
  and remove seeds and stem.  In bowl of blender or food processor fitted
  with a steel blade, place red pepper, vinegar, and garlic. Process until
  pepper is pureed.  With machine running, slowly drizzle in olive oil until
  fully combined.  Stir in chives and season with salt and pepper to taste.
  This recipe, featured at Neiman-Marcus, is from caterer George Dolese.
  George serves this dressing over a salad of fusili pasta, chunks of fresh
  mozzarella, julienned zucchini and prosciutto, sliced smoked chicken, and
  blanched asparagus.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Sauerkraut Salad With Yogurt Dressing
 Categories: German, Salads, Vegetables
      Yield: 4 servings
 
      1 lb Sauerkraut; (1 lb can)            1/2 lb Blue grapes
      6 oz Ham; cooked                              ----------dressing----------
    1/2 c  Yogurt                            1/4 ts Salt
    1/4 ts Pepper; white                       1 ts Honey
 
  Rinse and drain sauerkraut; chop coarsely.  Wash grapes and cut in half;
  remove seeds if desired.  Cut ham in julienne strips.  Gently mix these 3
  ingredients.  Blend dressing ingredients and stir into sauerkraut mixture.
  Marinate for 10 minutes; adjust seasoning before serving, if necessary.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Sauteed Shrimp With Curried Banana Sauce
 Categories: Main dish
      Yield: 6 servings
 
      2 oz Cooking oil                         1    Med onion, diced
      1    Stalk of celery, diced              1    Clove garlic, crushed
      1 tb Curry powder                      1/2 ts Fresh giner, grated
    1/2 ts Cardamom                          1/8 ts Cinnamon
      1    Pinch of ground nutmeg            1/2 ts Salt
    1/2 ts White pepper                      1/2 ts Red apple, diced
      4    Banana, cut in 1 in cubes           2 c  Chicken stock
     36    Jumbo shrimp, peeled                1    Salt and pepper
      1 oz Butter                              1 oz Cooking oil
 
  In a heavy bottomed saucepan, heat the 2 oz cooking oil over medium low
  heat.  Add the onion, celery and garlic and saute without coloring for
  about three minutes. Add all the spiced and saute white stirring for
  another minute. Add the fruit and chicken stock and simmer over medium heat
  for 20 minutes.  Puree the sauce in a blender until it is liquid and then
  strain through a sieve.  Keep warm over low heat. Sprinkle salt and pepper
  over the shrimp. In a large skillet, melt the butter and oil over medium
  high heat.  Add the shrimp and saute, shaking the pan back and forth until
  the shrimp turn pink and are firm. Don't over cook them. Place 6 shrimp
  over each serving of rice or noodles. Spoon some sauce over each dish.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Skillet Cabbage
 Categories: German, Vegetables
      Yield: 4 servings
 
      2 tb Vegetable oil                       3 c  Cabbage; finely shredded
      1 c  Celery; chopped                     1    Green pepper; small, chopped
      1    Onion; small, chopped             1/2 ts Salt
    1/4 ts Pepper                         
 
  Heat the oil in a large frypan about 20 minutes before serving time. Add
  ingredients and cook over medium to low heat about 15 minutes. Stir often.
  Cover pan during the last 5 minutes of cooking time. Stir once or twice.
  Serve immediately.  (Vegetables will be crisp.)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Smokey Brie Spread
 Categories: Appetizers
      Yield: 1 servings
 
      4 x  Slices bacon, fried crisp           8 oz Cream cheese, softened
  4 1/2 oz Brie cheese, room temp.             2 tb Milk
      1 tb Lemon juice                    
 
  Place bacon in food processor or blender and process until finely chopped.
  Add remaining ingredients and process until smooth. Refrigerate until ready
  to serve. Yield: Approx. 1 1/2 cups
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Southwest Ham And Cheese
 Categories: Appetizers
      Yield: 4 servings
 
      6    Cooked smoked ham slices            6    Flour tortillas; 7" dia.
      3    Cheddar cheese; mild                6 tb Vegetable oil
 
  Place 1 slice ham on each of 3 tortillas.  Top each with cheese, another
  slice of ham and a tortilla.  Heat 2 T of the oil in a 10-inch skillet over
  medium heat until hot.  Cook 1 sandwich in oil, turning once, until golden
  brown and cheese is melted, about 3 minutes.  Cut into 4 wedges. Repeat
  with remaining oil and sandwiches.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Spaetzle Cheese Noodles
 Categories: German, Breads, Cheese/eggs
      Yield: 4 servings
 
      3 tb Butter or margarine                 3    Onions;sliced in small rings
      3 oz Emmenthaler cheese; grated          1 ts Dry mustard
      2 c  Spaetzle noodles                    2 tb Chives; chopped
 
  Heat butter in frypan, add onions, and brown lightly.  Toss cheese with dry
  mustard.  Add cooked noodles to cooked onions and cheese; mix well. Place
  mixture in an ovenproof casserole.  Bake at 300 degrees F. for 20 to 30
  minutes or until hot and bubbly.  Sprinkle top with chopped chives before
  serving.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Spicy Thai Noodles
 Categories: Thai, Main dish
      Yield: 4 servings
 
      8 oz Dried rice noodles                1/4 c  Vegetalbe oil
      3    Cloves garlic, minced             1/2 lb Chicken breast diced
    1/2 lb Shrimp deveined, diced              2    Eggs, beaten
      2 c  Bean sprouts                      1/3 c  Unsalted peanuts, ground
           -----------sauce------------      1/3 c  Ketchup
      3 tb Chinese fish sauce                  2 tb Lemon or lime juice
      2 ts Soy sauce                           1 ts Chilli sauce or chilli paste
      1 ts Granulated sugar                         ----------garnish-----------
      3    Green onions, thinly sliced    
 
  Place noodles in large bowl; cover with hot water.  Let stand 20 minutes or
  until softened.  Drain well.  Heat oil in large skillet or wok over medium
  high heat.  Add garlic, chicken and shrimp; stir fry about 1 1/2 minutes
  until nearly cooked through.  Add egg; let set slightly then stir to
  scramble.  Add noodles, beansprouts and peanuts; stir fry until heated
  through, about 4 minutes.  Combine ketchup, fish sauce, lemon juice, soy
  sauce, chili sauce and sugar in small bowl. Add to noodles; stir fry until
  well coated.  Garnish with onions.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Spinach-cheese Puffs
 Categories: Appetizers
      Yield: 1 servings
 
      1    10-oz package frozen chopped        1 c  Milk
    1/2 c  Margarine or butter (1 stick        1 ts Salt
      1 c  All-purpose flour                   4    Large eggs
    1/4 lb Gruyere or swiss cheese (shr      1/2 c  Grated parmesan cheese
           Parsley, beet or salad green   
 
  Calories     per serving: 50 Fat grams per serving: 4 Approx. Cook Time:
  Cholesterol  per serving: 22 Drain spinach; squeeze dry with paper towels.
  In 3-quart saucepan over medium heat, heat milk, margarine or butter, and
  salt until margarine melts and mizture boils. Remove saucepan from heat.
  With wodden spoon, vigorously stir in flour all at once until mixture forms
  a ball and leaves side of saucepan. Add eggs to flour mixture, 1 at a time,
  beating well after each addition, until mixture is smooth and satiny. Stir
  in Gruyere and parmesan cheeses and spinach. If not baking right away,
  cover surface of mixture with plastic wrap and refrigerate. Preheat oven to
  375 degrees. Lightly grease 2 large cookie sheets. Drop batter by level
  tablespoons onto cookie sheets, about 1 1/2 inches apart. Bake 15 to 20
  minutes until cheese puffs are golden brown. Arrange appetizer and garnish
  on platter; serve immediately. MAKES 4 DOZEN CHEESE PUFFS.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Stir Fried Beef And Broccoli In Oyster Sauce
 Categories: Main dish, Meats, Oriental, Stir fry
      Yield: 4 servings
 
    3/4 lb Flank steak                         1 tb Soy sauce
      1 tb Rice wine                           2 tb Water
      1 tb Cornstarch                        1/8 c  Vegetable oil
      3    Cloves garlic, minced               1 ts Chopped fresh ginger root
      6    Green onions, chopped             1/3 c  Water
      1 lb Broccoli cut into florets                -----------sauce------------
      2 tb Oyster sauce                        1 tb Soy sauce
      1 tb Rice wine                           1 tb Cornstarch
 
  Cut meat across the grain into very thin slices.  Place in a bowl and
  combine with soy sauce, rice wine, water and cornstarch.  Allow to marinate
  at least 10 minutes.  Meanwhile prepare remaining ingredients and stir
  together sauce mixture.  Heat oil in a wok or large skillet. Add meat and
  cook,  stirring constantly, until meat is about 75 per cent cooked. Remove
  and reserve.  Scrape out pan if necessary and return to heat. Add another 2
  tablespoons oil if needed and heat. Add garlic, ginger and green onions and
  cook 30 to 60 seconds until fragrant. Stir in cut-up broccoli and add
  water.  Cover and cook 3 minutes. Re-add beef to pan and combine well. Add
  sauce to mixture and bring to boil. Cook until thickened and beef and
  broccoli are cooked through. Serve with steamed rice.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Strawberry Barvarian
 Categories: German, Desserts
      Yield: 6 servings
 
      1 qt Strawberries; fresh               3/4 c  Sugar
      1 tb Gelatin; unflavored,(1 env.)      1/2 c  ;water, cold
      2 ts Lemon juice                         1 c  Cream; heavy, whipped
 
  Slice strawberries and mix with the sugar.  Let stand until sugar
  dissolves.  Sprinkle gelatin over cold water.  Set stand 5 minutes, then
  heat gently until gelatin dissolves completely.  Add gelatin and lemon
  juice to sliced berries.  Fold in whipped cream.  Pour into a 1-quart mold
  or serving dish.  Chill until set.  Carefully unmold and serve.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Stuffed Mushrooms
 Categories: Appetizers, Vegetables, Mexican
      Yield: 12 servings
 
     24    Mushrooms; medium                   2 tb Margarine or butter
    1/4 c  Onion; chopped, 1 medium            2 tb White wine; dry
    1/4 c  Bread crumbs; dry                 1/4 c  Cooked smoked ham; fine chop
      2 tb Parsley; snipped                    1 tb Lime juice
      1    Clove garlic; finely chopped        1 ts Oregano leaves; dried
           Dash of pepper                    1/2 c  Cheese; finely shredded, *
 
  *  Use Montery Jack Cheese in this recipe.
  ~--------------------------------------------------------------------- ~--
  ~---- Cut stems from mushrooms; finely chop enough stems to measure 1/4
  cup. Heat margarine in 10-inch skillet just until bubbly. Place mushroom
  caps, topsides down, in margarine. Cook uncovered until mushrooms are light
  brown; remove mushrooms with slotted spoon.  Cook and stir onion in same
  skillet until tender; stir in wine.  Simmer uncovered 2 minutes. Mix in
  chopped mushroom stems and remaining ingredients except cheese and mushroom
  caps; cool slightly.  Shape mixture into 24 small balls; place 1 in each
  mushroom cap.  Sprinkle with cheese. Set oven control to broil. Place
  mushroom caps on rack in broiler pan. Broil with tops 3 to 4 inches from
  heat until cheese is melted, about 3 minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Swabian Pancakes
 Categories: German, Desserts
      Yield: 6 servings
 
  1 1/4 c  Flour; unbleached                   3    Eggs; large
    1/2 ts Salt                                2 c  Milk
      1 ts Vegetable oil                      16 oz Applesauce; (1 can)
      4 oz Raisins                             1 ts Oil or butter;to grease dish
      2 tb Sugar                               3 tb Almonds; sliced and blanched
      1 tb Butter                         
 
  Prepare pancake batter by blending flour, 2 eggs, 1/4 t salt and 1 cup of
  milk.  Lightly oil a large frypan and cook 6 to 8 pancakes (2 or 3 at a
  time).  Heat the applesauce and stir in the raisins.  Divide the sauce
  between the pancakes and spread over each top.  Roll up the pancakes like
  jelly rolls and cut each in half with a sharp knife. Grease an ovenproof
  dish with oil or butter; place pancakes in the dish, setting them up on the
  cut edges.  Blend 1 egg with sugar, 1/4 t salt, 1 cup milk, and sliced
  almonds.  Pour over the pancakes.  Dot with butter. Place in a preheated
  375 degree F oven and bake for 40 minutes. Serve immediately.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Sweet-and-sour Potatos
 Categories: German, Vegetables
      Yield: 4 servings
 
      8    New potatoes; boiled in skin        1    Onion; medium, diced
    1/4 ts Salt                              1/4 ts Pepper
    3/4 c  Sugar                               4    Bacon; slices, cut up
    3/4 c  Vinegar                        
 
  Peel and cube potatoes.  Add diced onion, salt, pepper, and sugar. Reserve
  in a covered bowl.  In a small frypan, fry the bacon until crisp. Add the
  vinegar to the hot bacon and bring to a boil.  Pour immediately over potato
  mixture, mix well.  If too tart, add a little more sugar before serving.
  Cut endive or leaf lettuce add to this is very good.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Thai Spicy Noodles
 Categories: Main dish, Appetizers
      Yield: 4 servings
 
      8 oz Thai rice noodles (banh pho)        4 tb Fish sauce (or soya sauce)
      4 tb Lime juice (lemon juice)            4 tb Tomoto puree
      4 tb Sugar                               1 tb Hot red pepper flakes
    1/2 c  Ground peanuts                    1/2 c  Vegetable oil
      4    Cloves of garlic minced             1 lb Chicken cut in small pieces
      1    Large tofu cut in chunks            8    Very large tiger shrimp
      4    Eggs lightly beaten                 4 c  Bean srouts
      4    Scallions, cut 1/2 in pieces   
 
  Ground peanuts for garnish, lemon wedges, cucumber slices and chopped
  coriander. Soak rice noodles in cold water for two to three hours and drain
  just before use (or partially cook any other type of thin noodles and allow
  to cool. Mix together fish sauce, lime juice, tomato puree, sugar and red
  pepper flakes; set aside.  Grind peanuts in food processor (at least
  half-cup, plus some extra for garnish).  Prepare and assemble all other
  ingredients. In large wok over high heat, brown the garlic in oil. Add
  chicken, tofu and shrimp, and saute until lightly browned. Add eggs and
  continue to stir fry. Add drained rice noodles and dish sauce mixture,
  continue to stir fry for about 3 minutes. Add peanuts, bean sprouts and
  scallions, and continue to stir fry for another 2 minutes. Sprinkle with
  more ground peanuts. Serve immediately with lemon wedges, cucumber slices
  and corriander.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Tomato Cheese Soup
 Categories: Soups
      Yield: 12 servings
 
     28 oz 2 undrained and chopped             2 tb Butter
      2    Stalks of celery diced              2    Cloves of garlic, minced
    1/2    Sweet red pepper diced              2 tb Butter
    1/2 lb Mushrooms, chopped                  1    Large cooking onion diced
      2 tb Flour                               1 ts White sugar
      8 c  Beef stock                        1/2 ts Basil
    1/2 ts Rosemary                          1/2 ts Thyme
      3 oz Cream cheese                        1    Salt and pepper to taste
      1    Parsley for garnish            
 
  Place the tomatoes, with juice, in a buttered oven-proof baking dish. Add
  the celery, garlic and red pepper and cover and bake in a 325 degree oven
  for 25 minutes. Saute the mushrooms and onion in the second batch of butter
  in a large stock pot for about 8 minutes. While stirring, slowly add the
  flour and sugar, blending until mixture is very smooth. Add the stock,
  basil, rosemary and thyme, stirring until soup comes to a boil. Add the
  contents of the baked tomato pan from the oven and bring to a boil. Cover
  and simmer the soup for about 30 minutes. Meanwhile, in a food processor,
  blend the cream cheese, salt and pepper until smooth. Slowly stir the cream
  cheese into the soup. Garnish with chopped parsley. Yield: 12 hearty
  portions.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Tomato Juice Cocktail
 Categories: Beverages
      Yield: 10 servings
 
     46 oz Can tomato juice                    6    Limes, juiced
      2 ts Salt                                8 ds Tabasco sauce
      2 ts Ground cumin                        1    Lime slices for garnish
 
  Mix all ingredients except lime slices. Put mixture in a pitcher and float
  the lime slices. Guests can serve this over ice or add vodka.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Tortellini With Peas And Prosciutto
 Categories: Pasta, Italian
      Yield: 4 servings
 
     15 oz Tortellini; cheese              1 1/2 c  Whipping cream
           Nutmeg; freshly grated pinc         6 tb Parmesan; freshly grated
    3/4 c  Peas; frozen tiny thawed dr     1 1/2 oz Prosciutto; fat trimmed cut
           Salt and freshly ground pepp   
 
  Cook tortellini in large pot of boiling salted water until barely tender,
  stirring occasionally to prevent sticking.  Drain thoroughly. Meanwhile,
  bring cream to boil in heavy large saucepan.  Reduce heat. Add nutmeg and
  simmer until slightly thickened, about 8 minutes. Return tortellini to pot.
  Add warm cream, Parmesan, peas and prosciutto. Simmer over low heat until
  tortellini are tender and sauce thickens, stirring occasionally, about 4
  minutes. Season with salt and pepper. Divide among four warm bowls and
  serve.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Tuna Buns
 Categories: Main dish, Seafood
      Yield: 4 servings
 
      2    Hardcooked eggs, chopped        6 1/2 oz (1 cn) tuna, drained
      4 oz Shredded cheddar cheese           1/4 c  Chopped green pepper
      2 tb Finely chopped onion              1/2 ts Prepared mustard
    1/2 c  Mayo or salad dressing              8    Hamburger buns, split
 
  Mix eggs, tuna, cheese, green pepper, onion, mustard and mayonnaise. Fill
  buns with tuna mixture.  Place on serving plate. Microwave uncovered on
  high (100%) until filling is warm, 1 1/2 to 2 mins.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Turkey Soup Continental
 Categories: Soups
      Yield: 8 servings
 
    1/4 c  Butter or margarine                 2 tb Finely chopped onions
      1 c  Cooked turkey                       2 c  Diced raw potatoes
      1 c  Diced celery                        2 c  Turkey broth
      1 c  Creamed style corn                  2 c  Half and half cream
      1 ts Salt                              1/4 ts Paprika
    1/4 ts Ginger                            1/8 ts Pepper
      2 tb Chopped parsley                
 
  In a large soup pot, saute onions in melted butter.  Add turkey, potatoes,
  celery and broth.  Simmer until vegetables are tender-crisp.
   Add corn, cream and seasonsings.  Heat thoroughly, stirring occasionally.
  Garnish with parsley and serve with crustly rolls.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Two Bean Soup
 Categories: German, Soups
      Yield: 4 servings
 
  1 1/4 c  White beans; dry                    4 oz Ham; cubed
      1 c  Cut green beans; *                1/4 c  Celery; diced
      1    Green onion; diced                  1    Onion; yellow, diced
      1    Potato; peeled & diced              1 tb Butter
      2 tb Unbleached flour                  3/4 c  Beef broth
    1/2 ts Salt                              1/4 ts Pepper
           ----------garnish-----------        1    Parsley; sprig
 
  *  Beans can be either fresh or frozen.  Do not use canned.
  ~--------------------------------------------------------------------- ~--
  ~---- Cover white beans with cold water and soak overnight.  Drain and
  place beans in a 2-quart saucepan.  Add ham and enough cold water to cover
  beans by 1 inch.  Bring water to a boil and simmer for about 1 hour or
  until beans are tender.  Add green beans, celery, onion and potato. Add
  enough water to cover the vegetables; simmer for 20 minutes. In a frypan
  melt butter and stir in flour.  Cook, stirring until lightly browned.
  Remove from heat and stir in heate beff broth.
   Cook mixture until smooth.  Stir mixture into the soup and simmer until
  soup is thickened and vegetables are tender.  Season woth salt and pepper.
  Garnish with chopped parsley and serve immediately.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Westphalian Cabbage
 Categories: German, Vegetables
      Yield: 4 servings
 
      2 lb Cabbage; (1 head) approx wt.        3 tb Vegetable oil
      1 ts Salt                                1 ts Caraway seeds
      1 c  Beef broth                          3    Apples; small, tart
      1 tb Cornstarch                          2 tb ;water, cold
      3 tb Red wine vinegar                  1/4 ts Sugar
 
  Shred Cabbage.  Heat vegetable oil in a Dutch oven, add cabbage, and saute
  for 5 minutes.  Season with salt and caraway seeds. Pour in the beef broth
  and cover, simmer over low heat for about 15 minutes. Meanwhile peel,
  quarter, core and cut apples into thin wedges.  Add to cabbage and simmer
  for another 30 minutes.  Blend cornstarch with cold water, add to cabbage,
  and stir until thickend and bubbly.  Season with vinegar and sugar just
  before serving.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: White Asparagus In White Sauce
 Categories: German, Vegetables
      Yield: 4 servings
 
     29 oz White asparagus; (2 cans)           2 tb Margarine
      2 tb Unbleached flour                  1/2 c  ;asparagus liquid
    1/2 c  Milk                                4 oz Ham;cut into julienne strips
    1/8 ts Nutmeg; freshly grated            1/4 ts Salt
 
  Drain asparagus spears, reserving 1/2 cup of the liquid.  Heat margarine in
  a saucepan.  Add flour; blend.  Gradually pour in asparagus liquid and
  milk.  Stir constantly over low heat until sauce thickens and bubbles. Add
  cooked ham and seasonings.  Gently stir in asparagus spears; heat through
  but do NOT boil.  Serve in preheated serving dish.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: White Bean Soup
 Categories: German, Soups
      Yield: 8 servings
 
      1 lb Navy beans; dry                     3 qt Water
      1    Ham bone or hock; smoked            2 tb Parsley; chopped
      1 c  Onions; finely chopped              1    Garlic; clove, minced
      2 c  Celery &tops; finely chopped    1 1/2 ts Salt
    1/2 ts Pepper                         
 
  Cover beans with water in large pot or soup kettle and soak overnight.
  Rinse beans well and return to pot with ham bone and 3 quarts of water.
  Simmer, uncovered, for 2 hours.  Add parsley, onions, garlic, celery and
  tops, salt and pepper.  Simmer, uncovered, for 1 hour or until vegetables
  are tender.  Remove ham bone, dice the meat, and add meat to soup. Serve
  hot.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Yellow Split-pea Puree
 Categories: German, Vegetables
      Yield: 6 servings
 
      2 c  Yellow split-peas; dry              6 c  Stock, broth; or water
      1    Onion; large, whole                 1    Carrot; large
      1    Turnip or parsnip; large          1/8 ts Marjoram; dried
    1/8 ts Thyme; dried                        1 ts Salt
      1    Onion; small, minced                2 tb Butter; melted
      2 tb Unbleached flour               
 
  Presoak peas, if necessary, according to package directions.  Drain well,
  if presoaked.  In a large pot, add water or stock, whole onion, carrot,
  turnip or parsnip, marjoram, thyme, and salt.  Cook until peas and
  vegetables are tender, about 1 1/2 to 2 hours.  Drain well.  Mash peas and
  vegetables in blender or press through a sieve.  In a small frying pan,
  saute the minced onion in butter until lightly browned; blend in flour and
  cook about 2 minutes.  Add to blended peas and vegetables. Beat until
  fluffy and serve hot.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Sloppy Franks
 Categories: Main dish, Meats, Sauces
      Yield: 6 servings
 
      1    Small Onion, Chopped              1/2 c  Chopped Green Pepper
      1 tb Butter Or Margarine               1/2 c  Barbecue sauce
    1/4 c  Catsup                              1 lb Franks,Cut In 1/4-in. Slices
     12    Hamburger Buns, Split          
 
  Cover and microwave onion, green pepper,and margarine in 1-qt casserole on
  high (100%) until vegetables are tender, 3 to 4 minutes. Stir in barbecue
  sauce, catsup and franfurters.  Cover and microwave on high (100%), 2 1/2
  minutes, stir.  Cover and microwave until mixture boils, 2 to 3 minutes.
  Spoon mixture onto buns on serving plate.  Microwave uncovered on high,
  (100%) until buns are hot, 1 to 2 minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Quick Bacon-spinach Dip
 Categories: Appetizers, Dips, Meats, Vegetables
      Yield: 6 servings
 
     10 oz Frozen Chopped Spinach; *         1/2 c  Imitation Bacon Bits; OR
    1/2 c  Crisp Bacon; Crumbled, **           1 c  Mayonnaise
  2 1/4 ts Fresh Dill; Chopped, OR           3/4 ts Dried Dill; Crushed
    1/2 ts Garlic Powder                     1/8 ts Cayenne Pepper
 
  *    Thaw and drain one 10-oz package of frozen, chopped Spinach ** 6 or 7
  slices of bacon cooked until very crisp should give you this
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Squeeze as much water as possible from the spinach.  Mix the bacon and
  spinach and add the other ingredients, blending well.  Cover and chill.
  Makes about 2 3/4 cups of dip. SUGGESTED DIPPERS: Apples, Fennel, Zucchini,
  Monterey Jack or Cheddar Cheese Sticks, Toast Triangles, Pears
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Unstuffed Mushroom Dip
 Categories: Appetizers, Cheese/eggs, Dips, Meats, Vegetables
      Yield: 4 servings
 
      1 lb White Button Mushrooms; *           1 c  Monterey Jack; Shredded
    1/4 c  Bacon; Finley Crumbled, OR        1/4 c  Imitation Bacon Bits
    1/2 c  Sour Cream                          1 ts Worcestershire Sauce

----------------------------------GARNISH----------------------------------
           Seasoned Bread Crumbs               4 dr Hot Sauce
 
  *  The mushrooms should be Whole White Button Mushrooms that have been
     diced.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Combine the mushrooms, Monterey Jack cheese, and bacon.  Stir in the sour
  cream, blending well.  Blend in the Worcestershire sauce and hot sauce.
  Place the mixture in a 1-quart casserole and top with the bread crumbs.
  Bake at 350 degrees F. for 15 minutes or until the cheese has melted. Place
  in a chafing dish and serve hot. Makes about 2 1/2 cups of dip. SUGGESTED
  DIPPERS:  Tomatoes, Bell Peppers, Chili Peppers, Bread Sticks
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Basic Hamburgers
 Categories: Meats, Main dish
      Yield: 3 servings
 
  1 1/2 lb Ground Beef                       1/4 c  Onion; Finely Chopped, 1 sm.
    1/4 c  Water Or Evaporated Milk            1 ts Salt
      1 ts Worcestershire Sauce              1/4 ts Pepper

---------------------------------VARIATIONS---------------------------------
      1 tb Horseradish                         1 tb Mustard; Prepared
      1 tb Chives; Snipped                     2 tb Blue Cheese; Crumbled, *
      2 tb Sesame Seed                       1/4 c  Ripe Olives; Chopped
    1/4 c  Dill Pickle; Chopped, OR          1/4 c  Pickle Relish
    1/4 c  Nuts; Chopped                  
 
  *  You should use only enough Blue Cheese to suit your own taste.
  ~-------------------------------------------------------------------------
  Mix all ingredients (including those in the variations that you choose)
  together.  Shape mixture into 6 patties, each about 3/4-inch thick.  Broil
  or grill patties 4-inches from the heat, turning once, to desired doneness,
  10 to 15 minutes.  Nice served on toasted buns with favorite toppings.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Filled Hamburgers
 Categories: Main dish, Meats
      Yield: 3 servings
 
  1 1/2 lb Ground Beef                       1/4 c  Bread Crumbs; Dry
    1/4 c  Onion; Chopped, 1 small             1    Egg; Large
      1 ts Salt                                1 ts Worcestershire Sauce
    1/4 ts Pepper                        

----------------------------------FILLINGS----------------------------------
           Dill Pickle Or Pickle Relish             Prepared Mustard
           Catsup                                   Horseradish
           Onion Slices OR                          Finely Chopped Onion
           Tomato Slices                            Process American Cheese OR
           Cheddar Cheese Slices         

----------------------------PEPPY CHEESE FILLING----------------------------
    1/4 c  Cheese; **                          2 tb Mayonnaise Or Salad Dressing
      1 lb Worcestershire Sauce              1/2 ts Salt
    1/2 ts Mustard; Prepared                 1/4 ts Pepper

----------------------------------OPTIONAL----------------------------------
           Green Chiles,Canned,To Taste             Jalapenos; Canned, To Taste
 
  *    Use one or more of these fillings in your hamburgers.  Your choice. **
  Use Process American or Cheddar Cheese.
  ~-------------------------------------------------------------------------
  Mix all ingredients except the fillings.  Shape mixture into 12 thin
  patties, each about 3 1/2-inches in diameter.  Top each of 6 patties with a
  filling, spreading to within 1/2-inch of the edge.  Cover with a remaining
  patty, sealing the edges firmly.  Broil or grill patties 4-inches from the
  heat, turning once, to the desired doneness, about 10 minutes. PEPPY CHEESE
  FILLING: Mix all ingredients.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Nifty Hamburgers On A Bun
 Categories: Breads, Meats, Main dish
      Yield: 4 servings
 
      8    Hamburger Buns; *                        Prepared Mustard Or Catsup
      1 lb Lean Ground Beef                  1/4 c  Onion; Chopped, 1 small
      1 ts Salt                              1/4 ts Pepper
 
  *    Hamburger buns should be the small ones or use 6 slices of bread.
  ~-------------------------------------------------------------------------
  Heat oven to 500 degrees F.  Spread cut sides of hamburgers buns or one
  side of each bread slice with mustard.  Mix meat, onion, salt and pepper.
  Spread mixture over the mustard, being careful to bring it to the edges of
  the buns.  Place meat sides up on an ungreased baking sheet.  Bake until
  desired doneness is reached, about 5 minutes. NOTE: If you like, you can
  have these burgers ready and waiting in the freezer for last-minute
  cooking.  After spreading the meat mixture over the buns, wrap each
  securely in heavy-duty or double thickness of regular aluminum foil and
  label; freeze no longer than 2 months.  To serve, unwrap desired number of
  hamburgers and bake about 10 minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Zesty Burgers
 Categories: Main dish, Meats
      Yield: 2 servings
 
      1 lb Ground Beef                       1/3 c  Bread Crumbs; Dry
    1/2 c  Water                               1 ts Instant Beef Bouillon
      1 ts Lemon Peel; Grated                  1 ts Lemon Juice
    1/2 ts Salt                              1/2 ts Sage
    1/2 ts Ginger; Ground                    1/4 ts Pepper
      2 dr Hot Pepper Sauce; Optional     
 
  Mix all ingredients together.  Shape mixture into 4 patties, each about
  3/4-inch thick.  Broil or grill patties 4-inches from the heat, turning
  once, to the desired doneness, about 10 to 15 minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Burgundy Burgers
 Categories: Main dish, Meats
      Yield: 6 servings
 
  1 1/2 lb Ground Beef                       1/4 c  Burgundy Or Other Red Wine
    1/4 c  Onion; Finely Chopped, 1 sm.        1 tb Worcestershire Sauce
      1 ts Seasoned Salt                     1/4 ts Pepper
    1/8 ts Garlic Salt                    
 
  Mix all the ingredients together.  Shape mixture into 6 patties, each about
  3/4-inch thick.  Broil or grill the patties 4-inches from the heat, turning
  once, to the desired doneness, about 10 to 15 minutes.  Nice served on
  toasted buns with a favorite topping.  See toppings.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Supreme Burgers
 Categories: Main dish, Meats
      Yield: 8 servings
 
      2 lb Ground Beef                     1 1/2 oz Onion Soup Mix; 1 Envelope
    1/2 c  Bread Crumbs; Dry                   1 c  Dairy Sour Cream
    1/8 ts Pepper                         
 
  Mix all the ingredients together.  Shape mixture into 8 patties, each about
  3/4-inch thick.  Broil or grill the patties 4-inches from the heat, turning
  once, to the desired doneness, about 10 to 15 minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Braunburgers
 Categories: Main dish, Meats
      Yield: 5 servings
 
      1 lb Ground Beef                       1/4 lb Braunschweiger Sausage; *
    1/4 c  Dairy Sour Cream                    2 tb Onion; Finely Chopped
 
  *    Braunschweiger Sausage is also known as liver sausage.  Because of
  ~-------------------------------------------------------------------------
  Mix all the ingredients together.  Shape mixture into 5 patties, each about
  3/4-inch thick.  Broil or grill the patties 4-inches from the heat, turning
  once, until the desired doneness is reached, about 10 to 15 minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Crunchy Teriyaki Burgers
 Categories: Main dish, Meats, Vegetables
      Yield: 6 servings
 
  1 1/2 lb Ground Beef                       1/2 c  Water Chestnuts; *
    1/4 c  Soy Sauce                         1/4 c  Orange Juice; OR
    1/4 c  Sherry; Dry                         1    Clove Garlic; Minced
      1 ts Molasses Or Brown Sugar           1/8 ts Ginger; Ground
 
  *    Water chestnuts should be finely chopped.
  ~-------------------------------------------------------------------------
  Mix the meat and water chestnuts together.  Shape the mixture into 6
  patties, each about 3/4-inch thick.  Place the patties in an ungreased
  baking dish 10 X 6 X 1 3/4-inches.  Mix the remaining ingredients together
  and pour over the patties.  Cover and refrigerate for at least 3 hours,
  turning the patties once.  Remove the patties from the marinade.  Broil or
  grill the patties 4-inches from the heat, turning once, until the desired
  doneness is reached, about 10 to 15 minutes.  Brush frequently with the
  leftover marinade.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chili Cheese Burgers
 Categories: Cheese/eggs, Main dish, Meats
      Yield: 6 servings
 
  1 1/2 lb Ground Beef                       1/4 c  Onion; Finely Chopped, 1 sm.
      1 ts Chili Powder                        1 ts Worcestershire Sauce
    3/4 ts Salt                              1/4 ts Garlic Salt
    1/4 ts Pepper                            1/4 ts Red Pepper Sauce
      6    Cheddar Cheese Slices; *            2 tb Green Chiles; Canned,Chopped
      1 ds Cayenne Red Pepper             
 
  *    Each cheese slice should be 2 X 2-inches.
  ~-------------------------------------------------------------------------
  Mix all the ingredients together except the cheese slices and chiles. Shape
  the mixture into 12 thin patties, each about 3 1/2-inches in diameter.
  Place 1 cheese slice and 1 tsp of the chiles on each of 6 patties. Top with
  the remaining 6 patties sealing the edges firmly. Broil or grill the
  patties 4-inches from the heat, turning once, until the desired doneness is
  reached, about 10 to 15 minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Caraway Burgers
 Categories: Main dish, Meats
      Yield: 6 servings
 
  1 1/2 lb Ground Beef                       1/2 c  Onion; Finely Chopped, 1 Md.
      1 ts Salt                                1 ts Caraway Seed
      1 ts Worcestershire Sauce              1/4 ts Pepper
      1 c  Beer; Any Brand                
 
  Mix all the ingredients together except the beer.  Shape mixture into 6
  patties, each about 1-inch thick.  Place the patties in an ungreased baking
  dish, 10 X 6 X 1 3/4-inches.  Pour the beer over the patties, then cover
  and refrigerate at least 3 hours.  (Meat may turn gray, but is ok) Remove
  patties from the marinade.  Broil or grill the patties 4 inches from the
  heat, turning once, to the desired doneness, about 15 to 20 minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Taco Patties
 Categories: Main dish, Meats, Vegetables
      Yield: 6 servings
 
  1 1/2 lb Ground Beef                       1/4 c  Onion; Chopped
      1 ts Salt                                1 ts Worcestershire Sauce
    1/4 ts Pepper                            3/4 c  Water
  1 1/4 oz Taco Seasoning Mix; 1 Env.          1    Avocado; Ripe, Small
      4 oz Cheddar Cheese; Shredded, 1C   
 
  Mix meat, onion, salt, Worcestershire sauce and pepper.  Shape mixture into
  6 patties, each about 3/4-inch thick.  Brown patties in a large skillet
  over medium-high heat, turning once.  Remove patties and set aside. Pour
  fat from the skillet.  Mix water and seasoning mix in the same skillet and
  heat to boiling.  Reduce the heat and return the patties to the skillet.
  Turn each one to coat with the sauce.  Peel avocado and cut into 6 rings.
  Top each patty with an avocado ring.  Cover and simmer 10 minutes. Sprinkle
  with the cheese; cover and heat until the cheese has melted, about 2
  minutes.  Serve sauce over the patties. NOTE: You can substitute 1 medium
  tomato, sliced for the avocado rings.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Devilish Potato Stacks
 Categories: Main dish, Meats, Cheese/eggs
      Yield: 4 servings
 
      1 lb Ground Beef                     2 1/2 oz Deviled Ham; 1 can
      1 ts Worcestershire Sauce                     Instant Mashed Potatoes; *
    1/2 c  Creamed Cottage Cheese          3 1/2 oz French Fried Onions; 1 can
 
  *  Use enough instant mashed potato flakes for 4 servings.
  ~-------------------------------------------------------------------------
  Heat the oven to 350 degrees F.  Mix meat, deviled ham and worcestershire
  sauce.  Shape the mixture into 4 patties.  Place the patties in an
  ungreased baking pan 8 X 8 X 2-inches.  Prepare the potato puffs as
  directed on the package except -- decrease the water to 1 cup.  Stir in the
  cottage cheese and half the onions into the potatoes.  Top each patty with
  1/4 of the potato mixture.  Sprinkle with the remaining onions.  Bake
  uncovered to desired doneness, 30 to 40 minutes.  Remove the patties to a
  serving plate with a slotted spoon and serve.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chow Mien On A Bun
 Categories: Main dish, Meats, Vegetables
      Yield: 8 servings
 
      1 lb Ground Beef                         1    Onion; Thinly Sliced, Medium
    2/3 c  Water                               2 tb Cornstarch
      3 tb Soy Sauce                           1 tb Molasses
    1/4 ts Ginger                             16 oz Bean Sprouts; 1 cn, *
  8 1/2 oz Water Chestnuts; 1 cn, **           8    Hamburger Buns; ***
 
  *      Bean Sprouts should be rinsed and drained. ** Water Chestnuts should
  be rinsed, drained and sliced. *** Hamburger buns should be split and
  toasted.
  ~-------------------------------------------------------------------------
  Cook and stir the meat and onion in a large skillet until the onion is
  tender.  Drain off the excess fat.  Mix the water, cornstarch, soy sauce,
  molasses and ginger and stir into the meat mixture.  Add the bean sprouts
  and water chestnuts.  Cook, stirring constantly, until the mixture thickens
  and boils, about 5 minutes.  Serve on the toasted buns and pass the soy
  sauce. NOTE: For Chow Mien omit the buns. Serve the chow mien mixture over
  hot cooked rice or chow mien noodles.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Elegant Southern Seafood Cake
 Categories: Seafood
      Yield: 8 servings
 
      1 pk Cornbread mix, prepared             1    Red onion, small
      1    Red bell pepper, small              1    Green bell pepper, small
      2    Garlic cloves                       2 tb Olive oil
      1 lb Lump crabmeat                     1/2 lb Shrimp
    1/2 lb Flounder fillets                  1/4 lb Scallops
    1/2 c  Mayonnaise                          2 tb Lime juice
    1/8 ts Cayenne                                  Salt to taste
           White pepper to taste               6 tb Clarified butter
 
  ell in advance, prepare cornbread according to package directions. ool and
  process in food processor or blender to make fine crumbs. et aside. Finely
  chop Onion.  Remove seeds and veins from Peppers and hop into approximately
  1/2 inch pieces.  Peel, chop, and finely crush arlic. aute Onion in 10 inch
  frying pan in hot olive Oil until soft, about 4 inutes. Add Peppers and
  Garlic and continue cooking until Peppers re almost tender. Meanwhile, peel
  shrimp.  Coarsely chop shrimp, callops and flounder. Remove Onion/Pepper
  mixture from heat and add eafood, mayonnaise and lime juice. Stir gently to
  prevent breaking p crab. Season to taste with Salt, Pepper and cayenne.
  Shape into atties and coat both sides with cornbread crumbs. (May now be
  placed n a plate and refrigerated for up to an hour) When ready to serve,
  eat 2 tablespoons of the clarified Butter in the frying pan over a
  oderately high flame. Saute 3 cakes at a time until golden on both ides,
  about 2 minutes. Add more Butter as necessary. May be served ith Creamy
  Corn Sauce. Spoon warm corn Sauce on plate and place eafood cake on top.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Fettuccine With Peas And Ham
 Categories: Pasta, Main dish
      Yield: 4 servings
 
      5 tb Unsalted butter                     1 c  Parmesan cheese
      6    Green onions                        1 lb Fettuccine cooked
      8 oz Mushrooms sliced                         Salt and pepper
  1 1/4 c  Whipping cream                      1    10 oz pk frozen tiny peas
      4 oz Boiled ham chopped             
 
  Melt  butter in heavy large skillet over medium head.   Add shallots and
  saute until soft.   Add mushrooms,  increase heat to high and cook until
  mushrooms  are very lightly browned.   Add cream and boil  two minutes.
  Stir  in peas and cook about 30 seconds.   Reduce heat to low; blend in ham
  cheese and fettuccine and toss until heated, well combined and sauce clings
  to pasta.  Season to taste.  Serve immediately.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Hotter Than Heck Horseradish Dip
 Categories: Appetizers, Dips, Vegetables
      Yield: 6 servings
 
      4 ts Horseradish; prepared               1 ts Garlic powder
      2 c  Sour cream                          1 ts White pepper
 
  Mix the horseradish and garlic powder blending well.  Add the sour cream
  and the white pepper, again blending well.  Cover and chill. Makes about 2
  1/4 cups of dip. SUGGESTED DIPPERS:  Rolls Of Sliced Roast Beef, Steamed
  Cauliflower, Bell Peppers, Potato Chips, Snow Peas
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Huckleberry Pie
 Categories: Pies, Desserts
      Yield: 6 servings
 
      3 c  Fresh or frozen huckleberrie        1 c  Grated apple
      1 c  Sugar, (scant)                      2 tb Flour
    1/2 ts Almond extract                           Dash of salt
      1    Pastry for double crust pie    
 
  * This does not alter the flavor, but stretches the berries Measure
  ingredients into a two quart mixing bowl and mix well.Pour into unbaked pie
  shell.Cover with top crust and bake @ 375 degrees for about one hour or
  until nicely browned.Makes one 9" pie.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Illinois Apple Pie
 Categories: Pies, Desserts
      Yield: 6 servings
 
           -------------c--------------        2 c  Level cups all-purpose flour
    1/4 ts Salt                                1 c  Evel cup crisco shortening
    1/2 c  Ice water                         1/4 c  Milk
    1/4 c  Sugar, white                             ----------apple f-----------
      6 c  Tart apples,peeled & sliced       1/2 c  Sugar
    1/2 c  Brown sugar                         1 ts Cinnamon
      2 tb Lemon juice                       1/4 ts Salt
    1/4 ts Nutmeg                              1 tb Butter
 
  Preheat oven to 450 degrees.For crust,combine flour and salt in mixing
  bowl.Cut in shortening with pastry blender or 2 knifes until mixture is
  uniform.Add water;toss lightly with a fork until dough forms a ball.Divide
  dough into 2 parts. On lightly floured surface,roll bottom crust into
  circle 1/8" thick and about 1 1/2" larger than inverted 9" pie
  plate.Gently, ease dough into pie plate,being careful not to stretch
  dough.Trim edge even with pie plate. For apple filling:Combine all
  ingredients in mixing bowl.Stir until mixed well.Spoon into unbaked pie
  shell. Use remaining half of dough to roll top crust,as instructed for
  bottom crust.Lift onto filled pie.Trim 1/2" beyond edge of pie plate.Fold
  top edge under bottom crust;flute as desired.Cut slits or design in top
  crust to allow steam to escape.Brush top crust with milk;sprinkle with
  white sugar.Bake @ 450 degrees for 20 minutes.Reduce heat to 350
  degrees;bake an additional 25 to 30 minutes or until crust in golden
  brown.Cool and serve .
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Islamorada Key Lime Pie
 Categories: Pies, Desserts
      Yield: 6 servings
 
      1 c  Condensed milk                      6    Eggs,separated
    1/2 c  Key lime juice                      1 tb Cream of tartar
      1 c  Sugar                               1    10" or 2 8" pie crusts
 
  Whip together condensed milk and separated egg yolks until light and creamy
  at medium speed,about 8 minutes.Add 1/2 cup lime juice. Let rotate at low
  speed for about 1 second.Fold a few times with a rubber spatula.Pour into
  baked pie shell.Let stand. Beat separated egg whites with cream of tartar
  for a full five minutes.Add sugar.Beat another full five minutes.Spread on
  top of pie.Brown in oven at 350 degrees.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Japanese Fruit Pie
 Categories: Pies, Desserts
      Yield: 6 servings
 
      1    Cube margarine,melted,cooled        1 c  Sugar
      2    Eggs,beaten                       1/2 ts Vinegar
      1 ts Vanilla extract                   1/2 c  Chopped dates
    1/2 c  Coconut                           1/2 c  Chopped nuts
      1    Unbaked pie shell              
 
  Combine margarine,sugar,eggs,vinegar and vanilla in bowl.Mix well. Stir in
  dates,coconut and nuts.Pour into pie shell.Bake in 300 degree oven for 45
  to 50 minutes or until brown.Makes 6 to 8 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Jay Pennington's Just Plain Good Chili
 Categories: Mexican, Meats
      Yield: 16 servings
 
           Oil                                 3 x  Garlic cloves, fine chopped
      3 x  Onions, med, finely chopped         2    Jars Chili powder, (3oz)
      2 x  Green peppers, fine chopped              Jalapeno chili,
      3 x  Celery, stalks fine chopped         8 lb Beef, coarsely ground
      2 tb Salt                                1 c  Tomato paste, (6oz)
           Oregano                             2 c  Tomatoes, (1lb-13oz) stewed
           Garlic salt                         2 c  Tomato sauce, (1lb)
      4 x  Coarsely ground pepper              1 c  Chile salsa, (7oz)
 
  Thinly cover bottom of heavy 2 gal pot with Oil. Saute Onions, Green
  Peppers and Celery 10 min.. Add meat and cook 10 min or until brown. Stir
  in tomatopaste, stewed Tomatoes and Tomato Sauce. Add chopped Garlic, Chili
  powder, Salt, dash Oregano, Chile salsa and jalapeno. Cook 30 min, season
  to taste with Garlic Salt and Pepper, then simmer2 1/2 hours. Stir every
  10-15 min.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Jiffy Butter Pie Crust
 Categories: Pies, Desserts
      Yield: 6 servings
 
      2 c  All-purpose flour                 3/4 ts Salt
    2/3 c  Butter, chilled,into 8 piece        1    Yolk of large egg
 
  This rich,all-butter recipe makes two single piecrusts or one double crust
  pie;margarine may be substituted for butter,if desired. In a large
  bowl,combine flour and salt.With pastry blender or two knives,cut in butter
  until mixture resembles coarse crumbs.In small bowl,beat egg yolk with 3
  tablespoons ice water;sprinkle mixture,1 tablespoon at a time,over flour
  mixture;toss with fork to blend lightly but evenly.Add up to 1 tablespoon
  water,if necessary,until dough begins to form a ball.Knead dough gently 2
  or 3 times;flatten into disk shape. TO MAKE SINGLE CRUST:On lightly floured
  surface,roll out half dough to 11 to 12" circle(see note);fit into 9" pie
  plate;trim, leaving 1" overhang.Dampen underside of hangover with water;
  turn under;flute edges or make decorative edging as described below.Place
  in freezer 10 minutes.Note:Depending on depth of edge or type of edging
  used for crust,you may need up to full recipe dough.Any unused dough can be
  frozen,tightly wrapped, for up to 2 months. TO MAKE DOUBLE CRUST:Roll out
  dough as for single crust pie; fit into pie plate;trim.Roll out remaining
  dough to 11 to 12" circle;fit over top of pie;trim,leaving
  1"overhang.Dampen edges of pastry with water;press together or turn under;
  flute edge .Cut vents for steam in center of top crust. PREBAKED PIE
  SHELL:Prepare jiffy Butter crust,recipe above, or one 10 or 11 ounce
  package piecrust mix according to package directions.Roll out half
  dough;fit into 9" pie plate; prepare single crust as directed.After
  fluting,place in freezer 10 minutes.Heat oven to 425 degrees.Line crust
  with foil;fill foil with dried beans or rice.Bake 6 minutes.Remove foil and
  beans;bake 8 to 10 minutes longer until pie shell is lightly browned.Cool
  completely on wire rack before filling.Makes one 9"pie shell. ROPE EDGE Fit
  and shape pastry crust as in Jiffy Butter Crust recipe; trim to leave 1
  1/2" overhang.Dampen overhang with water; roll under to make high standing
  edge.Press right thumb into pastry edge at an angle;press and squeeze
  pastry between thumb and knuckle of forefinger.Repeat,keeping same angle to
  make ropelike edging. LEAF EDGE Fit and shape pastry crust as in Jiffy
  Butter Crust recipe, turning edge under.Press flat to rim of pie plate.With
  sharp paring knife,cut out 1" oval-shaped leaves from leftover pastry
  scraps.Lightly mark veins on leaves.Dampen rim of pastry crust with
  water;place leaves in slightly overlapping pattern around edge;press gently
  but firmly to adhere. SCALLOPED EDGE Fit and shape crust as in Jiffy Butter
  Crust recipe,turning edge under.Place forefinger of left hand inside crust
  edge. Using thumb and forefinger of right hand,pinch around left forefinger
  to make wide scallops.Repeat around border,making sure scallops are same
  size. BRAIDED EDGE Fit and shape pastry crust as in Jiffy Butter Crust
  recipe, turning edge under.Press edge flat to rim of pie plate.Roll
  leftover pastry into long thin rectangle;cut into long
  strips,1/4"wide.Weave strips into one long continuous braid to fit around
  rim of piecrust.Brush rim with water;set braid in place;press gently to
  adhere SUNBURST EDGE Fit and shape pastry crust as in Jiffy Butter
  Crust;trim edge exactly to fit pie plate rim.Cut pastry edge at 1/4"
  intervals, making each cut 3/4" long.Dampen cut edge with water;fold over
  each pastry section into triangle,pressing to seal.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Kentucky Apple Festival Apple Pie
 Categories: Pies, Desserts
      Yield: 6 servings
 
    1/3 c  Shortening                        1/3 c  Butter
      2 c  Flour                             1/3 c  Boiling water
    1/2 ts Salt                              1/2 ts Baking powder
           -------------f--------------        7    Granny smith apples
      1 ts Cinnamon                        1 1/2 tb Butter
 
    3/4 to 1 c  sugar Crust: Mix shortening,1/2 cup butter and flour.Add
  boiling water,salt and baking powder.Mix well.Separate into 2 balls; place
  between 2 pieces of wax paper;roll. Filling: Peel,core and slice
  apples.Lightly mix cinnamon and sugar with the apples.Heap into pastry
  lined pie pan and dot with 1 1/2 tbsp. butter.Cover with topping crust;slit
  to allow steam to escape.Bake 60 to 75 minutes @ 425 degrees.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Kentucky Rebel Pie
 Categories: Pies, Desserts
      Yield: 6 servings
 
      1    Stick melted butter                 1 c  Sugar
      1 c  White corn syrup                    4    Eggs
      2 tb Bourbon                             1    Unbaked pie shell
    1/2 c  Chocolate chips                     1 c  Pecans or walnuts
 
  Combine first 5 ingredients.Pour into pie shell.Sprinkle chocolate chips on
  top;pat down with spatula.Top with pecans or walnuts.Bake 45 minutes @ 350
  degrees.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Kiffles
 Categories: Cookies, Desserts
      Yield: 5 servings
 
      2 c  Flour, (heaping)                    3 tb Sugar
      1 tb Sour cream, heaping                 1 c  Butter
      3    Egg yolks                           1 c  Prune butter
 
    Cream butter, sour cream, and sugar. Add egg yolks, then flour. Knead
  with hands until well blended, adding a little more flour if needed. Divide
  dough into 6-8 sections, pat each into a flat piece, then chill. Roll out,
  between waxed paper, each section like a pie crust. Cut with a sharp knife
  ~ 4 cross cuts to make 8 triangles. Drop 1/2 teaspoon of prune butter onto
  each triangle, roll up starting at wide end. Put on greased cookie sheet.
  Bake 375 degrees or till light brown. If desired, sprinkle with powdered
  sugar.   Even though these have very little sugar, they are fabulous. They
  even give Kolaches some stiff competition.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Kolaches (or Kolacky)
 Categories: Cookies, Desserts
      Yield: 5 servings
 
      1 c  Butter                              1 c  Creamed cottage cheese
      2 c  Flour                             1/4 ts Salt
      1 c  Fruit filling (see below)                -----pineapple filling------
      1 c  (9 oz can) crushed pineapple      1/3 c  Sugar
      1 tb Cornstarch                               ------apricot filling-------
      1 c  Chopped dried apricots            1/4 c  Sugar
      2 tb Butter                            1/8 ts Cinnamon
 
    These are very simple, but you will find NO better cookie anywhere! On
  the down side, they do require advanced preparation (overnight is best).
  Included are a couple of filling recipes, but a can of pre-made will work
  too. (Apricot is best)   When rolling out dough, try to keep it as chilled
  as possible. To cream the cottage cheese, it helps if you have a food
  processor or blender, but a fork and a strong arm will do in a pinch. Mix
  ingredients and chill at least 6 hours. Roll to 1/4" thickness. Cut into 2
  or 3 inch squares, and place filling or preserves in center of square.
  Bring corners over filling and seal together. Bake at 350 - 25 to 30
  minutes. Remove and dust with powdered sugar. Pineapple Filling: Combine
  ingredients in sauce pan, cook stirring constantly until thickened. Cool.
  Apricot Filling: Simmer apricot 10 minutes. Add sugar and simmer 10 minutes
  more. Remove from heat and add butter and cinnamon. Cool.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Lemon Chiffon Pie
 Categories: Pies, Desserts
      Yield: 8 servings
 
      1    Deep dish pie shell,baked           1 ts Unflavored gelatin
    1/4 c  Water                               3    Large eggs,separated
      1 c  Sugar                             1/2 c  Lemon juice
      2 ts Grated lemon peel                   3    Drops yellow food coloring
      1 c  Whipped topping,thawed                   Chocolate shavings,garnish
           Lemon slices,garnish           
 
  Soak gelatin in water.In double boiler over gently simmering water, beat
  yolks;add 1/2 cup sugar and lemon juice.Cook,stirring until mixture coats
  the bottom of a spoon.Add grated lemon peel,gelatin and food coloring.Stir
  well.Cool in refrigerator about 1/2 hour until slightly thickened.Beat egg
  whites with 1/2 cup sugar;fold into lemon mixture.Fold in whipped
  topping.Spoon into baked pie crust.Refrigerate 2 to 3 hours before
  serving.garnish with chocolate shavings and lemon slices.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Lemon Pudding Pie
 Categories: Pies, Desserts
      Yield: 6 servings
 
      1 c  Granulated sugar                    3    Large egg yolks at room temp
      4 tb Butter, softened 1/2 stk          1/3 c  Squeezed lemonjuice,strained
      2 ts Finely grated lemon rind            3 tb Plus 2 teaspoons flour
      1 c  Light cream-room temperature        2    Large egg whites at room tem
           Pinch cream of tartar               1    Fully baked 9" pie shell
 
  Cream butter well in large mixing bowl.Add 3/4 cup sugar in 2
  additions,beating 1 minute after each portion added.Blend in the egg
  yolks,1 at a time,beating well after each addition.Beat in the lemon juice
  and rind;beat in flour and cream. Beat egg whites on moderately high speed
  in small deep bowl until frothy.Add cream of tartar;continue beating until
  soft peaks form.Add remaining 1/4 cup sugar;beat until firm but moist peaks
  form.Stir in small spoonful of the egg whites into lemon mixture; then fold
  in remaining egg whites. Gently,pour filling into baked pie shell.Bake @
  400 degrees 10 minutes,reduce oven temperature to 350 degrees and continue
  baking about 25 minutes or until top is well risen and firm to the touch.
  Transfer to cooling rack.Cool completely;then refrigerate 6 hours before
  serving.Makes one 9" pie.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Lemon-tarragon Dip
 Categories: Appetizers, Dips, Vegetables
      Yield: 4 servings
 
      4 ts Fresh tarragon; chopped, or         4 ts Dried tarragon; crushed
      1 ts Lemon juice                         1 c  Mayonnaise
      2 ts Capers                         
 
  Mix all the ingredients, blending well.  Cover and chill. Makes about 1 1/4
  cups of dip. SUGGESTED DIPPERS:  Seafood, Turkey, French Bread, Fennel,
  Yellow Zucchini, Carrots
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Libby's Famous Homemade Pumpkin Pie
 Categories: Pies, Desserts
      Yield: 6 servings
 
      2    Eggs,slightly beaten              1/4 ts Ground cloves
  1 3/4 c  (16 oz) solid pack pumpkin        3/4 c  Sugar
    1/2 ts Salt                                1 ts Ground cinnamon
    1/2 ts Ground ginger                   1 1/2 c  Milk, evaporated 12 oz
      1    9" unbaked pie crust                1 pk Ready-whip topping
 
  Preheat oven to 425 degrees.Combine filling ingredients in order given;pour
  into pie shell.Bake 15 minutes.Reduce temperature to 350 degrees.Bake an
  additional 45 minutes or until knife inserted near center comes out
  clean.Cool;garnish with ready-whip topping.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Linguine With White Clam Sauce
 Categories: Pasta, Main dish
      Yield: 4 servings
 
    2/3 c  Margarine                         1/4 ts Basil
    1/3 c  Olive oil                         1/4 ts Oregano
      3    Cloves garlic                     1/4 ts Salt
      3    (8 oz) cans minced clams dra      1/3 c  Finely chopped parsley
      1 lb Linguine                       
 
  Melt margarine in saucepot;  add oil;  heat.   Saute garlic and clams in
  hot  oil mixture over medium heat for 2 to 3 minutes.   Stir in parsley,
  basil,  oregano,  salt, and pepper.  Simmer 5-10 minutes. Cook linguine
  according to package directions;  drain well.  Return to pot; add sauce;
  toss lightly.  Serve with grated Parmesan cheese.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Malt Shop Pie
 Categories: Pies, Desserts
      Yield: 8 servings
 
      1    Ready crust graham cracker p        1 pt Vanilla ice cream,softened
      1 pk 8 oz. container frozen whipp        8 oz Whoppers candy
           Additional whipped topping f   
 
  Combine softened ice cream and whipped topping until well blended. Reserve
  8 whole Whoppers for garnish,crush remaining Whoppers.Add 1 cup crushed
  candy to the ice cream mixture;reserve remaining 1/2 cup of crushed
  candy.Spoon ice cream mixture into pie crust.Top with reserved crushed
  candy and freeze 4 hours.To serve,garnish with whipped topping and 8 whole
  Whoppers.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Maple Apple Pie
 Categories: Pies, Desserts
      Yield: 6 servings
 
           -------------c--------------        2 c  Unbleached flour
    1/2 ts Baking powder                       1 ts Salt
    2/3 c  Crisco shortening                   1 tb Maple syrup
           ----------apple f-----------        7 c  Apples, peeled and sliced
    3/4 c  Maple syrup                         2 tb Cornstarch
           -----------nut m------------      1/2 c  Chopped pecans
      2 tb Maple syrup                         1 ts Butter
 
      7 to 8 T  cold water Preheat oven to 375 degrees.For crust,combine
  flour,baking powder and salt in large mixing bowl.Cut in Crisco shortening
  with pastry blender or 2 knives until mixture is uniform.Sprinkle water
  in,1 tbsp. at a time,until dough forms a ball.Divide dough into 2 equal
  parts. On lightly floured surface,roll bottom crust into circle 1/8" thick
  and 1/2" larger than and inverted 9" pie plate.Gently,ease crust into
  greased plate,being careful not to stretch dough.Trim edge even with plate.
  For filling,microwave apple slices on high for 2 minutes.Stir; repeat
  procedure twice or until apples begin to soften.Set aside. In separate
  microwaving bowl,combine maple syrup and cornstarch. Microwave 2
  minutes;stir.Repeat procedure until mixture starts to thicken.Add the
  thickened mixture to apples.Toss lightly until apples are well coated;set
  aside to cool.Spoon cooled Apple filling into unbaked pastry shell. For nut
  filling,combine pecans,syrup and butter in microwaving bowl.Microwave on
  high 1 minute,stir and continue to microwave an additional minute on medium
  setting.Stir to break up mixture. Spread nut mixture on top of apple
  filling. On lightly floured surface,roll out top crust the same as
  bottom.Carefully,lift top crust onto filled pie;trim 1/2" beyond edge of
  pie plate.Fold top edge under crust.Crimp edges or flute as desired.Slit
  top crust with knife to allow steam to escape.Bake @ 375 degrees for 60
  minutes or until apples start to bubble.Brush top of pie with maple
  syrup;continue to bake and additional 5 minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Maple Pecan Pumpkin Pie
 Categories: Pies, Desserts
      Yield: 8 servings
 
           -----------shell------------        1    15 oz. pkg. pie crust
      1 ts Flour                                    ----------filling-----------
    1/2 c  Sugar                               1 ts Cinnamon
    1/2 ts Salt                              1/4 c  Raisins
    1/4 c  Chopped pecans                      2 c  16 oz. cans pumpkin filling
  1 1/2 c  Evaporated milk                     1 ts Maple syrup
      2    Eggs,slightly beaten                     ----------topping-----------
      1 c  Whipping cream                      2 tb Powdered sugar
    1/2 ts Maple syrup                              Ecan halves
 
  Prepare pie crust,according to package directions,for one crust
  pie.Refrigerate remaining pie crust for later use.Heat oven to 425
  degrees.Place prepared crust into a 10" tart pan with removable or a 9" pie
  pan.Press in bottom and up sides of pan. Trim edges,if necessary. In a
  large bowl,combine all filling ingredients;blend well. Carefully,pour into
  pie crust lined pan.Bake for 40 to 50 minutes or until knife inserted in
  center comes out clean.Cool.In a small bowl,beat cream until soft peaks
  form.Blend in powdered sugar and maple flavor;beat until stiff peaks
  form.Spoon or pipe over filling.Garnish with pecan halves.Store in
  refrigerator.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Marshmallow Meringue Pie
 Categories: Pies, Desserts
      Yield: 6 servings
 
      6 c  Apples                              1 tb Lemon juice
    1/2 c  Sugar                             1/4 c  Flour
    1/2 tb Cinnamon                            3    Egg whites
      1    7 oz. jar marshmallow cream    
 
  On lightly floured surface,roll pastry to a 12" circle.Place in a 9" pie
  plate,turn under edge;flute.Drizzle apples with lemon juice.Toss with
  combined sugar,flour and cinnamon.Spoon into shell.Bake @ 450 degrees for
  35 minutes.Reduce oven temperature to 350 degrees.Beat egg whites until
  soft peaks form.Gradually,add marshmallow cream,beating until stiff peaks
  form.Spread over apples,sealing to edge.Bake 10 minutes or until meringue
  is slightly browned.Cool and serve.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Meuni`ere Suace
 Categories: Cajun, Sauces
      Yield: 1 servings
 
    3/4 c  Butter or margarine                 1    Arsley, minced
      2 tb Green onions, chopped             1/4    Alt
      3 tb Lemon juice                       1/4    Hite pepper
      1    Dash of hot pepper sauce            1    Ash worchestershire sauce
 
      Combine all ingredients and simmer 5 minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Midnight Mint Pie
 Categories: Pies, Desserts
      Yield: 6 servings
 
           -------------c--------------    1 1/4 c  Crushed thin mint cookies
    1/4 c  Melted butter or margarine               -------------f--------------
      1 c  Butter                              2 c  Sifted powdered sugar
      4 oz Melted,unsweetened chocolate        4    Eggs
      1 ts Peppermint extract             
 
  Preheat oven to 350 degrees.Blend cookie crumbs with butter and press into
  bottom and sides of a 9" pie pan.Bake 5 to 7 minutes and cool thoroughly.
  Beat butter and sugar until light and fluffy.Add chocolate,eggs and
  peppermint extract,beating until well combined.Mound filling into the baked
  pie shell.Freeze until firm.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Million Dollar Pie
 Categories: Pies, Desserts
      Yield: 6 servings
 
      1 c  Eagle brand milk                    1 c  9oz crushed pineappl,drained
    1/2 c  Chopped pecans                      3 tb Lemon juice
      1 pk Large carton kool whip         
 
  Mix ingredients and pour in 2 - 9 " graham cracker pie shells. Serve
  chilled.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Mississippi Mud Pie
 Categories: Pies, Desserts
      Yield: 6 servings
 
      2    Sticks butter or margarine          2 c  Sugar
      4    Eggs                              1/2 c  Cocoa
      1 ts Vanilla extract                 1 1/2 c  Flour
      1 c  Chopped pecans,optional                  Jar marshmallow creme
 
  Mix butter,2 eggs and cocoa together.Then,add and mix in vanilla extract,2
  eggs,flour and pecans,if desired.Put into a greased 11 x 14" pan.Bake @ 350
  degrees for 30 minutes. Remove from oven.While cake is hot,spread 3/4 jar
  of marshmallow creme in top. Mix together 1 stick butter,6 tbsp. milk,1/2
  cup cocoa,1 box powdered sugar,1 tsp. vanilla extract and 1 cup medium
  chopped pecans.Spread over marshmallow topping.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Neiman Marcus $250 Cookie
 Categories: Cookies, Desserts
      Yield: 30 servings
 
      2 c  Butter or margarine                 2 c  Granulated sugar
      2 c  Brown sugar                         4    Eggs
      2 ts Vanilla                             4 c  Flour
      3 c  Ground oatmeal (fine powder)        1 ts Salt
      2 ts Baking powder                       2 ts Baking soda
     24 oz Chocolate chips                     1    8 oz hershey bar, grated
      3 c  Chopped nuts                   
 
    Cream butter with white and brown sugar. Add eggs and vanilla. Blend
  together with flour, oatmeal, salt, baking powder and baking soda. Add
  chocolate chips, candy and nuts.   Roll into balls and place 2 inches apart
  on cookie sheet. Bake for 6 minutes in 375 degree oven. Recipe can be
  halved.   Makes 100-150 cookies. Note: Supposedly, Neiman Marcus charges
  $250 for this recipe. However,
        let it be known that's not the case.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Never Fail Meringue
 Categories: Pies, Desserts
      Yield: 6 servings
 
      1 tb Cornstarch                          2 tb Cold water
    1/2 c  Boiling water                       3    Egg whites
      6 tb Sugar                                    Pinch baking soda
      1 ts Vanilla                        
 
  Blend cornstarch and cold water in saucepan.Add boiling water.
  Cook,stirring until clear and thickened.Let stand until cold.With electric
  beater on high speed,beat egg whites until foamy. Gradually,add sugar;beat
  until stiff but not dry.Turn mixer to low speed;add soda and vanilla.
  Gradually,beat in cold cornstarch mixture.Raise mixer again to high
  speed;beat well.Spread meringue over cooled pie filling.Bake @ 350 degrees
  for at least 10 minutes
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: New Mexico Pinto Beans
 Categories: Mexican, Main dish
      Yield: 8 servings
 
      3 c  Dry pinto beans (1-1/2 lb)      2 1/2 qt Water
      1    Meaty hambone or                  1/4 lb Salt pork or cubed bacon
      1 ts Salt, or more to taste         
 
  Wash and pick over the beans, removing loose skins or shriveled beans. Put
  in a large covered pot and cover with hot water. Soak over night if you
  want to cut down on cooking time. When beans start to simmer add ham bone,
  salt pork or bacon. Add more water as needed but only hot or boiling
  wnater. Never add cold water the beans will turn dark. If you cook without
  a lid the beans will also turn a dark color. When the skins are almost as
  tender as the inside of the beans, they are done. They should not be
  broken. Add salt and allow to stand before serving.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: No Sugar Apple Pie
 Categories: Pies, Desserts, Low-cal
      Yield: 6 servings
 
      1 c  6 oz apple juice concentrate        2 tb Cornstarch
    1/2 c  Water                             1/2 ts Apple pie spice
      4    Apples                              1    Uncooked double pie crust
           Sweet and low, if desired      
 
  Mix first 4 ingredients.Cook until thick.Slice apples into uncooked pie
  crust.Pour mixture over apples.Cover with top pie crust.Bake @ 350 degrees
  for 45 minutes.Apples can be sprinkled with one package of Sweet and Low,if
  desired. Note: This pie can be made without crust to save calories.Pour
  mixture over apples in pie pan.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: North Pole Cherry Pie
 Categories: Pies, Desserts
      Yield: 6 servings
 
      1 qt Vanilla ice cream                   1    Baked 9" pie shell or crumb
      1 c  1 lb. 6 oz. cherry pie filli   
 
  Spread slightly softened ice cream in pie shell and freeze.An hour before
  serving,spread filling over top.Return to freezer.Serve quickly.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Nuoc Cham
 Categories: Sauces
      Yield: 1 servings
 
      2    Garlic cloves, minced             1/4 c  Fresh lime juice
      1    Small shallot, minced               3 tb Vinegar
      1    Chili, fresh seeded minced          3 tb Water
      2 tb Sugar                               1    Carrot, finely shredded
    1/4 c  Fish sauce                     
 
  This was developed for people who did not like the taste of fish Sauce.
  Combine Garlic, shallot, Chile and Sugar in mortar and pestle and pound to
  a paste. Stir in fish Sauce, lime juice, vinegar and Water. When Sugar is
  completely dissolved, stir in carrot.  Or you can combine all ingredients
  in jar with tight-fitting lid and shake until blended.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Oh So Good Pie
 Categories: Pies, Desserts
      Yield: 6 servings
 
    1/2    11 oz. pkg. pie crust mix           1 c  Golden raisins
      1 c  Chopped pecans                      3 tb Flour
    3/4    Stick butter                      3/4 c  Packed light brown sugar
      2    Eggs,separated                      2 tb Whiskey
      1 ts Distilled white vinegar             1 ts Cinnamon
      1 ts Nutmeg                            1/2 ts Allspice
    1/8 ts Salt                                     Spiked whipped cream (below)
 
  Preheat oven to moderate (350 degrees).Prepare pie crust mix following
  package directions for a 9" pastry shell with fluted edge. Toss together
  raisins,pecans and flour in a medium size bowl until raisins and pecans are
  well coated with flour. Beat together butter and brown sugar in a large
  bowl until well blended.Add egg yolks,one at a time,beating well after each
  addition.Add whiskey,vinegar,cinnamon,nutmeg and allspice; blend well.Stir
  in raisin nut mixture.Set aside. Beat egg whites and salt in a medium size
  bowl with an electric mixer at high speed until soft peaks form.Fold whites
  into raisin nut mixture.Pour into pastry shell. Bake in oven for 35 minutes
  or until slightly puffed and set. Serve warm or at room temperature with
  Spiked Whipped Cream. Spiked Whipped Cream: Beat together one cup heavy
  cream,2 tbsp. sugar and 2 tsp. whiskey in a medium size bowl until soft
  peaks form.NOTE: The whiskey does not cook out of the Spiked Whipped
  Cream,so do not offend with this recipe.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Ohio Sour Cherry Pie
 Categories: Pies, Desserts
      Yield: 6 servings
 
           -----------crust------------    2 1/4 c  All-purpose flour
    1/2 ts Salt                                5 oz Frozen crisco
    1/3 c  Ice water                                -------cherry filling-------
    1/3 c  Brown sugar                       1/3 c  White sugar
    1/2 ts Cinnamon                            4 tb Cornstarch
  1 1/2 c  Cherry juice                        3 lb Frozen cherries (with sugar)
  1 1/2 tb Crisco                              1 ts Almond extract
      1 tb Vanilla extract                   1/2 tb Milk
      2 ts Sugar                          
 
  For Crisco crust,combine flour and salt in food processor.Cut frozen Crisco
  shortening into chunks with knife and add to food processor.Process (pulse)
  until mixture forms fine crumbs.Add ice water while the machine is running
  and continue to run processor until dough forms on the blades.Remove and
  form dough into two balls.Cover and refrigerate for 30 minutes. Preheat
  oven to 425 degrees.For Sour Cherry Filling,combine brown and white
  sugars,cinnamon and cornstarch in saucepan.Add cherry juice and cook until
  mixture is thick and bubbly.Stir and boil the mixture for one minute.Add
  cherries and cook for one minute or until it starts to boil again.Remove
  from heat and add Crisco shortening and almond and vanilla extracts. Remove
  refrigerated dough.On lightly floured surface,roll bottom crust into circle
  1/8" thick and about 1 1/2" larger than inverted pie plate.Gently,ease
  dough into the pie plate, being careful not to stretch the dough.Trim edge
  even with pie plate. Spoon cherry filling into prepared pastry.Roll top
  crust the same way as the bottom.Brush top crust with milk and sprinkle
  lightly with sugar.Bake @ 425 degrees for 15 minutes.Reduce temperature to
  350 degrees and continue baking for 25 minutes or until crust is golden
  brown.Serves 6 to 8.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: One-bowl Brownies
 Categories: Desserts, Cakes
      Yield: 10 servings
 
      4    Squares unsweented chocolate      3/4 c  Butter or margarine
      2 c  Sugar                               3    Eggs
      1 ts Vanilla                             1 c  Flour
      1 c  Coarsely chopped nuts (opt.)   
 
    Microwave chocolate and margarine in large microwaveable bowl at HIGH 2
  minutes or until margarine is melted. Stir until chocolate is completely
  melted.   Stir sugar into melted chocolated until well belended. Stir in
  eggs and vanilla until completely mixed. Mix in flour until well blended.
  Stir in nuts. Spread in greased 13x9 inch pan. Bake at 350 for 35 to 40
  minutes or until wooden pick inserted in center comes out almost clean (*Do
  not overbake*). Cool in pan; cut into squares. Makes 24 brownies.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Open Sesame-ginger Dip
 Categories: Appetizers, Dips, Vegetables
      Yield: 4 servings
 
      3 ts Dijon mustard                     1/2 ts Ginger, ground
      2 ts Soy sauce                           1 ts Sesame oil
    1/2 ts Sesame seeds                      1/4 ts Black pepper
      3 ts Green onion; chopped                1 c  Sour cream
 
  Mix the mustard, ginger and soy sauce, blending well.  Blend in the sesame
  oil, sesame seeds, pepper and green onion, blending thoroughly.
   Blend in the sour cream.  Cover and chill. Makes about 1 1/4 cups of dip.
  SUGGESTED DIPPERS:  Chicken Strips Or Cubes, Fried Wonton, Noodle Chips,
  Bok Choy
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Orange Freeze Pie
 Categories: Pies, Desserts
      Yield: 8 servings
 
      1    Deep dish pie shell,baked           1 pk 3 oz. orange flavor gelatin
    2/3 c  Boiling orange juice                1 c  Vanilla ice cream,softened
      1 c  11 oz mandarin orang,drained        1 c  Whipped topping,thawed
 
  Dissolve gelatin in boiling orange juice.Add ice cream by spoonfuls,
  blending until dissolved.Chill until slightly thickened.Stir in mandarin
  oranges.Fold in whipped topping.Pour into pie shell.Freeze until firm,
  about 2 hours.Remove from freezer 15 minutes before serving.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Orange-ginger Dip
 Categories: Appetizers, Cheese/eggs, Dips
      Yield: 4 servings
 
  1 1/2 ts Ginger, dried                     1/2 c  Cream cheese, softened
    1/2 c  Sour cream                        1/4 c  Orange juice
    1/2 ts Orange zest                    
 
  Beat the ginger and cream cheese to a smooth consistency, then add the sour
  cream, blending well.  Add the orange juice and orange zest, blending well.
  Cover and chill. Makes about 1 1/4 cups of dip. SUGGESTED DIPPERS:
  Apricots, Chicken, Pound Cake Cubes
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Orange-jicama Salad
 Categories: Mexican, Salads
      Yield: 2 servings
 
           Butter lettuce leaves               1 tb Fresh orange juice
      1    Large orange, peeled/sliced         1 ts White wine vinegar
      1 c  Julienne of peeled jicama                Salt & freshly ground pepper
    1/2 c  Chopped red onion                   1 tb Minced fresh cilantro
      3 tb Olive oil                      
 
  Line plates with lettuce.   Tob with orange slices.   Mound with jicama.
  Sprinkle with chopped red onion. Blend juice, vinegar, salt & pepper in
  small bowl.  Whisk in oil in thin stream.  Spoon over salads. garnish with
  minced cilantro.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Party Meringue Pie
 Categories: Pies, Desserts
      Yield: 6 servings
 
      1 pk Lemon pudding                     2/3 c  Sugar
  2 1/4 c  Water                               3    Egg yolks
      2 tb Lemon juice                         2 tb Butter or margarine
      1    Baked 9" pie shell,cooled           3    Egg whites
      6 tb Sugar                          
 
  Combine pie filling mix,2/3 cup sugar and 1/4 cup of water in
  saucepan.Blend in egg yolks and remaining water.Cook and stir over medium
  heat,until mixture comes to a full bubbling boil. Remove from heat.Blend in
  lemon juice and butter.Cool 5 minutes, stirring twice.Pour into pie shell.
  Beat egg whites until foamy throughout.Gradually beat in 6 tablespoons
  sugar and continue beating until mixture will form shiny peaks.Spread over
  pie filling.Bake @ 425 degrees for 5 to 10 minutes or until meringue is
  delicately brown.Cool at least 4 hour before cutting.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pasta With Shrimp And Vegetables
 Categories: Pasta, Seafood
      Yield: 4 servings
 
    3/4 c  Butter                              2    Cloves garlic minced
     20    Frozen large shrimp                 1    Bunch broccoli flourettes
      4    Large mushrooms, sliced           1/2 ts Dried thyme
    1/2 ts Dried oregano                       1    Zucchini, thinly sliced
    1/2 ts Dried basil                              Parmesan cheese
      1 lb Cooked drained spaghetti       
 
  Melt  1/3 of the butter in a large skillet over medium-high  heat. Add
  garlic  and saute 1 minute.   Add shrimp and cook until  pink, about 2
  minutes  on each side.   Remove shrimp from skillet using slotted spoon and
  set aside.  Add remaining butter to skillet and melt. Add broccoli,
  mushrooms,  oregano,  thyme and basil and saute 2 minutes. Add zucchini and
  continue  cooking  until vegetables are tender, about 2 minutes. Reduce
  heat to low.  Return shrimp to skillet and heat through. Arrange vegetables
  and shrimp over spaghetti. Top with remaining garlic butter from skillet.
  Sprinkle with Parmesian and serve immediately.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pastry For 9" One Crust Pie:
 Categories: Pies, Desserts
      Yield: 6 servings
 
    1/3 c  Shortening or 1/3 cup lard        1/2 ts Salt
      3 tb Cold water                          1 c  All-purpose flour
 
  Cut shortening into flour and salt until particles are size of small
  peas.Sprinkle in water,1 tbsp.at a time,tossing with fork until all flour
  is moistened and pastry almost cleans side of bowl (1 to 2 tsp. water can
  be added if necessary.) Gather pastry into ball;shape into flattened round
  on lightly floured cloth covered board.Roll pastry 2" larger than inverted
  pie plate,9" x 1 1/4"Fold pastry into quarters;place in plate.Unfold and
  ease into plate,pressing firmly against bottom and side.Trim edge of pastry
  1" from rim of plate.Fold and roll pastry under, even with plate;flute.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Peach Pie
 Categories: Pies, Desserts
      Yield: 6 servings
 
    3/4 c  Whole wheat pastry flour          1/4 c  Soy flour
    1/4 c  Sesame seed                       1/2 ts Each;salt,baking powder
    1/3 c  Cold margarine                    1/4 c  Cold water
           -------------f--------------        6 oz Peach nectar
      1 pk 1 scant t unflavored gelatin      1/3 c  Orange juice concentrate
    1/4 ts Vanilla                                  Dash almond extract
      1 c  Plain low fat yogurt                1 lb Peaches,peeled and sliced *
 
  * Save a few pieces for garnish Mix together flours,seeds,salt and baking
  powder.Cut in margarine with a pastry blender until mixture resembles large
  coarse crumbs. Sprinkle in water and stir with fork to make a ball.Turn out
  onto a floured board and shape into a ball,the flatten slightly.Wrap in
  plastic and chill for 1 hour.Roll out chilled crust to fit one 9" pie
  plate.Crimp edges and prick bottom and edges of pie crust with a fork.Bake
  in a preheated 450 degree oven for about 10 minutes or until golden
  brown.Cool thoroughly,then chill for 1/2 hour. Place the nectar in a small
  saucepan,and sprinkle in the gelatin. Let the gelatin soften for a few
  minutes,then heat the mixture,stirring it,until the gelatin is
  dissolved.Stir in the orange juice concentrate vanilla and almond
  extract.Chill the mixture until it is the consistency of raw egg
  whites,then whip the mixture with an egg beater or electric mixer until it
  is fluffy.Fold in yogurt and whip the mixture again.Arrange half the peach
  slices on the bottom of the chilled crust.Pour in two thirds of the yogurt
  mixture.Arrange another layer of peaches on top of this and pour in the
  rest of the yogurt mixture.Chill pie until it has set.If desired,garnish
  with reserved peach slices when it has nearly set.Makes a 9" pie.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Peach Skillet Pie
 Categories: Pies, Desserts
      Yield: 6 servings
 
      1    Stick pastry mix                    6    Fresh peaches
    1/2 c  Sugar                             1/2 ts Salt
    1/4 ts Cinnamon                        1 1/2 tb Butter
 
  Mix pastry,according to directions on package.Roll out on lightly floured
  cloth covered board with flour covered rolling pin,large enough to line a
  8" skillet or frying pan,allowing dough to hang over edge.Slice skinned
  peaches into pastry lined pan.Sprinkle with sugar,salt and cinnamon.Dot
  with butter.Fold the dough ever edge toward center,leaving a small space
  uncovered.Bake in 425 degree oven until fruit is bubbly and crust is
  browned,about 25 to 30 minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Peanut Butter Chiffon Pie
 Categories: Pies, Desserts
      Yield: 6 servings
 
    1/2 c  Sugar                               2 ts Unflavored gelatin
    1/2 ts Nutmeg                            1/4 ts Salt
      1 c  Water                             1/2 c  Peanut butter
      2    Egg yolks,slightly beaten           1 ts Vanilla
      2    Egg whites                          2 tb Sugar
    1/2 c  Whipping cream                      1    Fully ripened banana (opt.)
      1    9" baked pastry shell,cooled   
 
  Mix first 4 ingredients together.Slowly,add water to peanut butter. Blend
  until smooth;stir in the egg yolks.Add the gelatin mixture.Cool and stir
  until mixture thickens slightly.Add vanilla and chill until partially
  set.Beat egg whites to soft peaks,add 2 tbsp. sugar beating to stiff
  peaks;fold into first mixture.Whip cream until stiff and fold into pie
  mixture.Slice banana,if desired,into pastry shell and top with the
  filling.Garnish with globs of whipping cream with a slice of banana in each
  glob.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pear Pie
 Categories: Pies, Desserts
      Yield: 6 servings
 
  2 1/2 tb Flour                             3/4 ts Apple pie spice
    1/8 ts Ground cinnamon                   1/8 ts Salt
      4 c  Pears,peeled and sliced             2    Unbaked pie crusts
      6 tb Brown sugar                     1 1/2 ts Vanilla extract
      1 tb Margarine                           1 tb Milk
           Brown sugar                    
 
      0 x  (prepared like apples) Mix first 4 dry ingredients.Toss with
  pears.Place in prepared unbaked pie crust.Top with 6 tablespoons brown
  sugar,the vanilla extract and the margarine.Cover with second unbaked
  crust.Brush milk and a little brown sugar on top of crust.Bake 15 minutes
  in preheated 425 degree oven.Reduce heat to 350 to 375 degrees for
  approximately 25 to 30 minutes or until crust is browned.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Perfect Beans
 Categories: Main dish
      Yield: 8 servings
 
      1 lb Dried beans                         1    Sugar
      1 tb Salt                                3    Arlic cloves
      2 lb Sausage links                       2    Nions
      3    Jalapeno peppers                    3    Hili powder
 
  eans may be Pinto, navy, great northern White, etc.  Pick over Beans o
  remove rocks and bad Beans.  Wash and place in large pot with Sugar nd
  enough cold Water to cover*.  Bring to a bOil, cover and simmer or 3 hours
  or until tender.  Add additional Water during cooking as ecessary*. Slice
  sausage and Onion, dice Garlic and Peppers (adjust umber of Peppers to suit
  preference).  Add all remaining ingredients nd cook Beans for at least 1
  more hour, stirring occasionally and dding Water as needed*. Add Salt if
  required.
   To begin, Water should be at least twice as deep as Beans.  After eans
  have swollen, always keep just covered with liquid to prevent urning. If
  Beans should accidently burn, DO NOT STIR.  Pour off into nother pot, being
  careful not to get burned particles and continue ooking.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Perfection Pecan Pie
 Categories: Pies, Desserts
      Yield: 6 servings
 
           -------------c--------------        1 c  All-purpose flour
    1/8 ts Salt                              1/2 c  Crisco shortening
      3 tb Water                                    -------------f--------------
    1/4 c  Butter or margarine, softene        1 c  Sugar
      4    Eggs                              3/4 c  Light corn syrup
      2 ts Vanilla                         1 1/4 c  Pecan halves
 
  Heat oven to 375 degrees.For crust,combine flour and salt.Cut in Crisco
  with pastry blender (or two knives) until flour is just blended into form
  of pea-size chunks.Add all of water.Toss lightly with fork until dough will
  form a ball.Press between hands to form 5 to 6" pancake. Flour rolling
  surface and pin lightly.Roll dough into circle and trim 1" larger than
  upside-down 9" pie plate.Loosen dough, carefully.Fold into quarters.Unfold
  and press into pie plate. Fold edge under.Flute as desired. For
  filling,cream butter and sugar in mixing bowl.Beat in eggs, syrup and
  vanilla.Stir in pecans.Pour filling into unbaked pie shell.Bake @ 375
  degrees for 5 minutes.Reduce heat to 325 degrees. Bake for 45 minutes or
  until knife inserted in center comes out clean.Cool to room temperature
  before cutting.Makes one 9" pie.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Philadelphia Apple Pie
 Categories: Pies, Desserts
      Yield: 6 servings
 
           -------------p--------------    1 1/2 c  Flour
      1    Stick butter,cut in pieces          4 tb Ice water
    1/4 ts Salt                                     Cinnamon
           -------------f--------------        7    Apples, sliced
      1    Egg                                 1 c  Sugar
  1 1/2 c  Sour cream                          2 ts Vanilla
    1/3 c  Flour                             1/8 ts Salt
           -------------t--------------      1/3 c  Brown sugar
    1/4 lb Melted butter                     1/3 c  Granulated sugar
           Pinch salt                        1/3 c  Flour
      1 ts Cinnamon                            1 c  Chopped walnuts
 
  Crust: Combine flour,salt and butter in bowl.Cut butter into flour.Add ice
  water;toss to form ball.Roll out to fit 12" pie pan.Sprinkle with
  cinnamon.Bake @ 400 degrees for 20 minutes. Filling: Mix filling
  ingredients together.Fill shell.Bake @ 450 degrees for 10 minutes.Then @
  350 degrees for 40 minutes. Topping: Sprinkle over pie.Bake 15 minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pier House Key Lime Pie
 Categories: Pies, Desserts
      Yield: 8 servings
 
      4    Eggs,separated                      1 c  14 oz. sweet condensed milk
    1/2 c  Key or persian lime juice         1/2 ts Cream of tartar
      1    9" graham cracker crust                  -------------m--------------
      4    Egg whites                          4 tb Sugar
 
  Preheat oven to 325 degrees.With an electric mixer,beat the egg yolks on
  high speed until thick and light in color.Turn off mixer and add the
  condensed milk,Mix on low speed.Still on low speed,add half the lime
  juice,cream of tartar and then the remaining lime juice.Mix until blended.
  Pour into prepared crust and bake for 10 to 15 minutes or until the center
  is firm and dry to the touch.Freeze for at least 3 hours before topping
  with meringue. To make meringue,heat the egg whites and sugar in the top of
  a double boiler,stirring frequently,to 110 degrees.Beat on high speed until
  stiff peaks are formed.Top the frozen pie and return it to the freezer
  until ready to serve.It keeps for several days.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pineapple Cream Pie
 Categories: Pies, Desserts
      Yield: 8 servings
 
      1    10" baked pie shell                 1 c  Sugar
    1/2 c  Pineapple juice                     4    Large eggs,separated
      1 c  Pineapple, #2 cn crushed & d        1 c  Whipping cream
      2 ts Unflavored gelatin mixed w/         3 tb Cold water (let thicken)
 
  Combine 1/2 cup sugar with pineapple juice and slightly beaten egg
  yolks.Cook over very low heat until sugar is completely dissolved and
  custard coats spoon.Do not allow to boil;just
  simmer.Stir,continuously,while cooking.Add gelatin mixture to very hot
  custard and keep over low heat,stirring constantly,until completely
  melted.Remove from heat and pour into a large bowl. Add strained crushed
  pineapple to hot custard and blend well. Beat egg whites until they just
  cling to bowl,add other 1/2 cup sugar;beat only until blended.Pour egg
  whites,all at once, into hot custard and fold until well blended. Pour into
  cold baked pie shell.Let stand until cool,then put in refrigerator for
  several hours until cold.beat 1 cup whipping cream and put on pie.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pollo Con Queso En Tortilla
 Categories: Mexican, Meats
      Yield: 8 servings
 
    1/2 c  Shortening                          2 c  Flour
      1 ts Salt                              3/4 ts Baking powder
    3/4 c  Water (approximate)                 4 c  Chicken, cooked, cut up
      1 c  Cream of chicken soup               1 c  Dairy sour cream
      4 oz Green chilies,can, chopped        1/2 c  Onion, finely chopped
      2 c  Monterrey jack cheese grated      1/4 c  Sliced green onions w/ tops
 
  y browned. Add mushrooms; cook until tender, stirring often.  Stir in until
  tender, stirring often.  Stir in wine, salt, pepper, paprika, Stir in wine,
  salt, pepper, paprika, nutmeg, and mace.  Cover frypan pepper, paprika,
  nutmeg, and mace.  Cover frypan and cook over low frypan and cook over low
  heat 15 minutes.  Off the heat, add the
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Posole
 Categories: Mexican, Soups, Main dish
      Yield: 12 servings
 
      2 lb Pork roast,cut in chunks          1/2 lb Pork rinds (skins)
      2    Pork shanks or pigs feet            1 tb Salt
      2 c  Posole                              1 ts Oregano
      2    Cloves garlic, mashed               2 tb Chopped onion
      4    Red chili pods,remove seeds    
 
  Place meat and pork rinds and pork shanks in a large kettle and add about 5
  quarts of water or enough to cover meat. Add approximately 1 tablespoon
  salt and bring to a boil. Cook over medium heat for about 1 1/2 hours.
  Remove excess grease and set aside. Reserve liquid. Wash the posole very
  carefully until the water is clear so as to remove lime from kernels. Put
  in large kettle and cover with water. Boil until posole has popped. Mix
  meat, posole, rind and shanks or pigs feet. Add oregano, garlic, onion and
  chili pods. Let simmer for about 1/2 hour. Posole may be served as a main
  dish with hard rolls, tortillas or crackers. Additional red chili sauce may
  be added at serving time for more spice. NOTE:Posole can be found in the
  meat section if it is available in your area, if not available, hominy can
  be substituted in the same quantities but no rinsing or pre-cooking is
  needed. The posole will lose its authenticity but none of its tastiness if
  pork rinds, pork shanks or pigs feet are omitted. You can also add one can
  of tomatoes to enhance the flavor.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Potato And Bacon Pie
 Categories: Pies, Main dish
      Yield: 6 servings
 
      1 lb Bacon,chopped                       1    Onion; chopped
      8    Large eggs,beaten                   1 lb Potatoes,peeled and grated
  2 3/4 c  Grated sharp cheddar              1/2 ts Black pepper
 
  Preheat oven to 350 degrees.Grease a 9 x 13" glass baking dish. Cook bacon
  and onion until bacon is crisp.Drain well.Combine eggs with potatoes and
  cheese.Mix in bacon.Pour,evenly,into baking dish.Bake about 45 minutes or
  until center is set.Serves 6 to 8.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pumpkin And Praline Pie
 Categories: Pies, Desserts
      Yield: 6 servings
 
           --------hot water d---------      2/3 c  Lard or shortening,softened
    1/2 ts Salt                              1/3 c  Boiling water
  2 1/4 c  Flour, divided                           ---------pumpkin f----------
    1/2 c  Sugar                             1/2 c  Light brown sugar
      1 tb Flour                               1 tb Bitters,optional
      1 ts Ground cinnamon                   1/2 ts Ground ginger
    1/2 ts Salt                              1/4 ts Ground nutmeg
    1/4 ts Ground cloves                       1    Egg,slightly beaten
      2 tb Butter                              1 c  29 oz. can pumpkin puree
      1 c  12 oz. can evaporated milk        1/4 c  Sweet milk
      1 c  Water                                    -------------p--------------
      4 tb Butter, softened                  2/3 c  Light brown sugar
    2/3 c  Pecans,coarsely chopped                  Whipped topping,optional
 
  To make hot water dough: Beat lard or shortening and salt in a large
  bowl;gradually, beat in boiling water.Cool to room temperature,stirring,
  occasionally to prevent water and lard from separating.Beat in 2 cups
  flour,then form dough into 2 balls.Flatten each portion into a 6" disk.Wrap
  in plastic wrap and chill.(If desired refrigerate overnight or freeze up to
  1 month.) To make pumpkin filling: Mix sugar,light brown sugar,flour,
  bitters,if desired,cinnamon,ginger,salt,nutmeg and cloves in a large
  bowl.Stir in egg;set aside.Melt butter in a large skillet over low heat.Add
  pumpkin puree;simmer,stirring occasionally, until puree thickens
  slightly,about 10 minutes.Gradually,stir hot pumpkin puree into the sugar
  mixture.Stir in evaporated milk,sweet milk and 1 cup water.(If
  desired,cover and refrigerate overnight.) To make praline: Beat butter and
  brown sugar in a medium bowl. Stir in pecans and set aside.(If
  desired,cover and refrigerate overnight.) Assemble and bake: Bring chilled
  dough to room temperature. Working with one disk at a time,place on a
  floured surface. Using half of the remaining 1/4 cup flour,roll into a 13"
  circle,1/8" thick.Transfer and fit dough into a 9" deep dish pie pan;trim
  away excess dough and flute the edges with a fork. Repeat with remaining
  disk of dough to make a second pie shell. Prick each pie shell all over its
  surface with a fork.Preheat oven to 450 degrees.Freeze pie shells for 10
  minutes.Spread half of the praline mixture over the bottom of each pie
  shell. Bake until praline is golden brown and bubbly,about 10 minutes; cool
  slightly.Reduce oven temperature to 400 degrees.Pour half the pumpkin
  filling into each crust;smooth the top of each with a spatula.Bake until
  pumpkin filling in each pie pan is firm and crusts are golden brown,about 1
  hour.Cool completely and serve.Makes 2 ea 9" pies.Top with whipping cream
  or whipped topping,if desired.Garnish with whole pecans.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pumpkin Cheesecake Pie
 Categories: Pies, Desserts
      Yield: 8 servings
 
           -------------c--------------        1 c  Graham cracker crumbs
    1/2 c  Ground pecans                       2 tb Sugar
    1/8 ts Ginger                            1/4 c  Butter or margarine, melted
           -------------f--------------      3/4 c  Brown sugar,firmly packed
      1 pk 8 oz. pkg. cream cheese             1 c  16 oz. can pumpkin pie filli
    1/2 c  Heavy cream                         1 ts Cinnamon
    1/2 ts Ginger                            1/2 ts Salt
    1/4 ts Nutmeg                            1/4 ts Clove
           Dash black pepper                   3    Eggs
           -------------g--------------             Pecan halves
           Sweetened whipped cream        
 
  Crust: Filling:
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pumpkin Cream Pie
 Categories: Pies, Desserts
      Yield: 6 servings
 
      2 c  Milk                                2 pk Vanilla inst pudding
      1 c  Canned pumpkin                      1 ts Pumpkin pie spice
      1 c  Cool whip whipped topping           1    Baked 9" pie shell,cooled
 
  Combine milk,pie filling mix,pumpkin,spice and topping in a deep narrow
  bottom bowl.Beat at lowest speed of electric mixer for 1 minute.Pour into
  pie shell.Chill until set,at least 3 hours. Garnish with additional whipped
  topping and pecans,if desired.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pumpkin Gingersnap Pie
 Categories: Pies, Desserts
      Yield: 6 servings
 
  1 1/2 c  Half and half cream or milk         1 pk Vanilla instant pudding
  3 1/2 oz Cool whip whipped topping           1 c  Each: pecans and gingersnaps
    1/2 c  Canned pumpkin                  1 1/2 tb Pumpkin pie spice
      1    Graham cracker crumb crust     
 
  Beat half and half cream and pie filling in a large mixing bowl with a wire
  whisk for 1 minute.Let stand 5 minutes.Fold in topping and remaining
  ingredients;spoon into crust.Freeze until firm.Let stand at room
  temperature for 10 minutes before serving to soften.Store leftovers in
  freezer.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pumpkin Praline Pie
 Categories: Pies, Desserts
      Yield: 6 servings
 
      1    9" unbaked pastry pie shell         1 c  16 oz. can pumpkin
      1 c  14 oz. can condensed milk           2    Eggs
      1 ts Ground cinnamon                   1/2 ts Ground nutmeg
    1/2 ts Ground ginger                     1/2 ts Salt
           Pecan halves                        3 tb Dark brown sugar
      3 tb Whipping cream                 
 
  Preheat oven to 375 degrees.In large bowl,blend pumpkin,condensed
  milk,eggs,spices and salt;pour into pastry shell.Bake 50 to 55 minutes or
  until knife inserted near center comes out clean.Arrange pecans in circle
  on pie.In small saucepan,combine remaining ingredients;cook and stir until
  sugar dissolves.Simmer 5 minutes; remove from heat.Cool,5 minutes;spoon
  over pecans.Refrigerate leftover pie.Makes one 9" pie.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Purple Plum Chiffon Pie
 Categories: Pies, Desserts
      Yield: 6 servings
 
  1 1/4 lb Fresh purple prune plums          1/4 c  Water
      1 c  Sugar                               1 tb Lemon juice
  1 1/2 pk Envelopes unflavored gelatin      1/4 c  Water
      2    Egg whites                               Dash salt
    1/2 c  Heavy cream,whipped                 1    Baked pastry shell (9")
           Whipped cream for garnish      
 
  Wash;halve and pit plums.Place in large saucepan with 1/4 cup water. Cover
  and simmer over low heat until tender,about 10 minutes.Puree plum pulp and
  liquid in blender.Measure 2 cups puree,adding water if necessary.Add sugar
  and lemon juice.Stir until sugar is dissolved. Soften gelatin in 1/4 cup
  cold water.Dissolve over hot water.Chill until slightly thickened.Beat egg
  whites with salt until stiff,but not dry.Fold egg whites and whipped cream
  into plum mixture.Pile into pastry shell.Chill until firm.Garnish with
  whipped cream,if desired. Makes 1 ea 9" pie.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Quick French Onion Soup
 Categories: Soups
      Yield: 4 servings
 
      1 lb Yellow onions                       1 ts Sugar
      2 tb Olive oil                           5 c  Beef broth, strained
    1/4 ts Black pepper                        4 x  French bread slices
      6 oz Jarlsberg cheese               
 
  hinly slice Onions and Cheese.  Cut bread into 1 inch slices and oast.
   In dutch oven, cook Onions and Sugar in hot Oil over medium eat for 15 to
  20 minutes or until deep golden brown, stirring fre- uently to prevent
  burning.  Slowly add broth and Pepper; bring to a Oil.  Reduce heat, cover,
  and cook slowly for 20 minutes.  Ladle into venproof container or
  individual ovenproof bowls.  Place bread slices n top and add Cheese. Place
  under brOiler 3 to 4 inches from heat nd cook 3 to 5 minutes until Cheese
  is hot and bubbly.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Quick, Southern Style Red Beans And Rice
 Categories: Vegetables, Main dish
      Yield: 6 servings
 
      6    Slices bacon                        2    Onions
      1    Garlic clove                        1 c  Beef broth
      1 c  Rice, raw                           1 ts Thyme
      1 ts Salt                                1    Bell pepper
      2 c  Kidney beans                   
 
  ut bacon into 1 inch pieces.  Cut Onions into 1/2 inch wedges. ince Garlic
  Clove.  Dice bell Pepper.  Drain Beans. ook bacon in 10 inch skillet over
  medium heat until browned but not risp, about 5 minutes. Remove bacon from
  skillet; drain off all but  tablespoons drippings. Add Onion and Garlic to
  skillet; cook until nion is tender but not brown, about 5 minutes. Add
  enough Water to eef broth to make 2 1/2 cups. Add to skillet and bring to a
  bOil. tir in rice, bacon, thyme and Salt. Cover tightly and simmer 15
  inutes.  Add Green Pepper, cover and continue cooking 5 minutes. emove from
  heat.  Stir in Beans.
   Let stand covered until all liquid s absorbed, about 5 minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Raspberry Yogurt Pie
 Categories: Pies, Desserts
      Yield: 6 servings
 
      2    (8 oz) raspberry yogurt           1/2 c  Crushed raspberries (opt.)
      1    Cool whip                           1    Graham cracker pie crust
           -------------v--------------             Other fruits with matching y
 
  Thoroughly combine crushed fruit and fruited yogurt in a bowl. Fold in the
  COOL WHIP,blending well.Spoon into crust and freeze about 4 hours.Remove
  from freezer and place in refrigerator 30 minutes(longer for softer
  texture)before serving.Store leftover pie in freezer.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Red Pepper Puree
 Categories: Sauces
      Yield: 12 servings
 
      2 tb Oil, olive                          2 c  Onion, chopped
      2    Garlic cloves, minced               1 lb Peppers, red bell
      2 c  Chicken stock                       1 ts Szechuan chili sauce
 
  Heat the olive oil in a large saucepan over high heat. Add the onions,
  garlic, and bell peppers then saute for 10 minutes. Add the chicken stock
  and chili sauce.  Bring to a boil before reducing heat to simmer, covered,
  until vegetables are very soft. Let cool then puree in a processor or
  blender. Makes about 3 1/2 cups. May be stored for brief periods if
  refrigerated. Substitute reduced amount of hot pepper sauce for Szechuan
  chili sauce. Serve with stir-fried or steamed chicken, fish.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Red,white & Blue American Pie
 Categories: Pies, Desserts
      Yield: 6 servings
 
      1    10" pastry or graham cracker        1 c  21 oz. blueberry pie filling
      1 pk 8 oz. pkg. cream cheese             1 c  Powdered sugar,sifted
      1 pk 12 oz. whipped topping              1 c  21 oz. tart cherry filling
 
  Bake 10" pie pastry;let cool to room temperature.Pour blueberry pie filling
  into shell;refrigerate for 30 minutes.Beat cream cheese and powdered
  sugar;beat until smooth.Fold in whipped topping.Spread cheese mixture over
  blueberry pie filling;refrigerate for 30 minutes.Spread cherry pie filling
  over cheese mixture.Refrigerate for at least 4 hours before serving.Yields
  one 10" pie.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Refried Beans
 Categories: Mexican
      Yield: 8 servings
 
      1 lb Dried pinto beans                   1 tb Sugar
      1 tb Salt                              1/2 c  Bacon drippings
      3    Garlic cloves                     1/4 c  Bacon drippings
 
  ick over Beans to remove rocks and bad Beans.  Wash and put in large ot
  with Sugar.  Add enough cold Water to cover* and heat to bOiling. over and
  simmer for 3 hours or until Beans are soft, adding addition- l Water when
  necessary* during cooking.  Add 1/2 cup bacon drippings, alt and Garlic.
  Cook at least 1 hour more, stirring occasionally. n be cooked for more than
  4 hours or overnight if there is enough ater. Heat 1/4 cup bacon drippings
  or lard in a large skillet and add eans. Stir frequently, until Beans are
  reheated.  Mash with a fork r potato masher. Brown Beans until dry and a
  little crusty, stirring requently. Add Salt, if needed, to taste. ote 1:
  *Begin with Water at least twice as deep as Beans.  When eans have finished
  swelling, add liquid as needed to keep level a ittle above the top of the
  Beans. ote 2: Bacon drippings or lard give the best flavor, but for those
  oncerned with cholesterol levels, vegetable Oil may be substituted. ote 3:
  If desired, one or more of the following may be added to eans during
  frying.     Grated Cheese to taste     Chopped Chilis     Diced Onion
  Crisp, crumbled bacon   Note 4:  If Beans become to thick, thin with a
  little milk.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Rhubarb Custard Pie With Crumb Topping
 Categories: Pies, Desserts
      Yield: 6 servings
 
      1    9" pie shell,unbaked            4 1/2 c  Rhubarb, 1/2" pieces
  1 1/2 c  Sugar                             1/4 c  Flour
           Dash of salt                        2    Eggs
    1/2 ts Vanilla                                  -------------t--------------
    1/2 c  Flour                             1/2 c  Sugar
    1/4 c  Butter or margarine            
 
  Prick pastry shell with fork.Bake @ 450 degrees for 5 minutes. Cool.Combine
  rhubarb with sugar,flour and salt.Let stand 15 minutes.Beat eggs
  slightly.Add vanilla.Stir egg mixture into rhubarb.Turn into pastry
  shell.For Topping;stir together flour and sugar.Cut in butter until it
  resembles coarse crumbs.Sprinkle over pie.Bake in 425 degree oven for 15
  minutes,then reduce heat to 350 degrees.Bake for 30 minutes more.Cool
  completely before serving. Store pie in refrigerator.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Ribbon Strawberry Pie
 Categories: Pies, Desserts
      Yield: 6 servings
 
      1    Deep dish pie crust shell           1 qt Fresh strawberries,hulled
      1 c  Sugar                             1/4 c  Cornstarch
      1 c  Water                                    Few drops red food coloring
      1 pk Whipped topping,any size       
 
  Preheat oven to 400 degrees.Bake pie shell according to directions for
  empty baked crust.Cool.Chop one cup of strawberries.Combine sugar and
  cornstarch in a 2 qt. saucepan.Stir in water gradually until smooth.add
  chopped strawberries.Cook,stirring constantly,until mixture thickens and
  boils.Remove from heat.Stir in food coloring.Cool in refrigerator 1/2
  hour.Pour 3/4 of the syrup into prepared pie crust. Stand up remaining
  strawberries in pie crust,reserving 1/4 cup (about 3 large strawberries)
  for garnish.Pour remaining syrup over strawberries Chill until firm,about 3
  hours.To serve,top each slice with Whipped Topping and a slice of reserved
  strawberry.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Rigatoni Alla Fontina
 Categories: Pasta, Italian
      Yield: 4 servings
 
      1 lb Rigatoni                            3 tb Salt
      6 tb Butter, sweet                     1/2 lb Sliced fontina cheese
      2 pn Nutmeg                              1 c  Parmigiano cheese
      2 pn Black pepper                   
 
  eheat oven to 400 degrees. Cook  the rigatoni in 5 to 6 quarts salted
  boiling water until extra  al dante (they will finish cooking in the oven).
  Drain well and place in a large bowl. Add  2/3 of the butter, 1/2 of the
  parmigiano,  and nutmeg and mix well until all the pasta is coated. In a
  buttered baking dish, make a layer of  the  pasta,  a layer of the fontina
  cheese,  sprinkle  with  the parmigiano,  and repeat the process until the
  pasta is used  up,  ending with a layer of the fontina on top. Sprinkle
  with parmigiano and black pepper and dot with the remaining butter. Bake
  for 15 minutes, or until the cheese is melted. May be served on flat
  plates.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Rigatoni W Three Cheeses
 Categories: Pasta, Italian
      Yield: 4 servings
 
      3 tb Salt                                1 lb Rigatoni
  3 1/2 tb Melted sweet butter               1/2 c  Shredded swiss cheese
    1/2 c  Shredded fontina                  1/2 c  Shredded mozzarella
      1 c  Heavy cream                       1/2 c  Grated parmesan
    1/2 ts Nutmeg                         
 
  Preheat oven to 375 degrees. In lots of boiling water,  add the salt and
  rigatoni.   Cook until super al  dante  as  they are going into the oven.
  Drain and rinse  in  cold water. In a large bowl,  mix the butter into the
  pasta until it is well coated. Add  the  three cheeses and the cream. Toss
  well  and  add  1/2  the parmigiano while tossing. Place in a buttered
  casserole and  sprinkle the remaining parmigiano on top. Sprinkle the
  nutmeg over  everything and bake for 15 to 20 minutes. When the top of the
  pasta  has turned golden brown, it is done.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Rocky Road Pie
 Categories: Pies, Desserts
      Yield: 6 servings
 
    1/3 c  Semi-sweet chocolate chips          1 pk 4 serving chocolate pudding
  1 1/2 c  Half and half or light cream      1/3 c  Miniature marshmallows
    1/3 c  Chopped nuts                    3 1/2 c  (8 oz.) whipped topping
      1    Graham cracker pie crust       
 
  Pour half and half into large bowl.Add pie filling mix.Beat with wire whisk
  until well blended,about 1 minute.Let stand 5 minutes. Fold in whipped
  topping,chocolate chips,marshmallows and nuts.Spoon into pie crust.Freeze
  until firm,about 6 hours or overnight. Remove from freezer and let stand 10
  minutes to soften before serving. Store leftover pie in freezer.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Scallop Saute
 Categories: Main dish, Seafood
      Yield: 8 servings
 
      2 lb Bay or sea scallops                      Oil
    3/4 c  Butter                              2    Bunches green onions chopped
      1    White onion; chopped                2 lb Mushrooms, slice
      2 tb Minced shallot                      2 tb Minced garlic
      1 tb Salt                                2 ts Freshly ground white pepper
           Pepper                              1    Juice from lemon
      2 c  Dry white wine                 
 
  ust  scallops with flour.   Heat oil in large skillet over medium-high eat.
  Add  scallops in batches and cook until lightly browned, wiping an clean
  after cooking each batch. elt butter in large saute pan, add onions and
  cook until soft.  Stir in ushrooms, shallot, garlic, salt and pepper until
  mushrooms are tender. dd scallops, lemon juice and wine. Simmer 4 minutes,
  shaking  pan ccasionally. Do not boil. Serve Hot.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Scallops Florentine
 Categories: Main dish, Seafood
      Yield: 6 servings
 
      3 oz Parmesan cheese                     1 ts Nutmeg
      3    Cloves garlic                     1/2 ts White pepper
  1 1/4 lb Fresh spinach, stems            1 1/4 lb Bay scallops
           Cut off and reserved                     Rinsed and drained
    1/2 c  Unsalted butter                     8    Shell or small pasta
      1 ts Salt                                1    Al dente and drained
      1 c  Whipping cream                 
 
  Position rack in center of oven and preheat to 425. Mince spinach stems and
  garlic in food processor. Melt  butter  in  heavy skillet over medium low
  heat.   Stir  in  garlic mixture  and saute until spinach stems are very
  soft (about 8  minutes). Add whipping cream and simmer until reduced by
  half (about 5 minutes). Coarsely chop spinach leaves in processor in
  batches using off on turns. Add to cream mixture with nutmeg and pepper.
  Increase heat to high and cook until spinach is heated through about 3
  minutes.  remove from heat. Stir in scallops and pasta. transfer to shallow
  4 quart baking dish. Sprinkle with reserved parmesan cheese over top. Bake
  until scallops are just opaque, about 10 to 12 minutes. Serve immediately.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Scotch Apple Pie
 Categories: Pies, Desserts
      Yield: 6 servings
 
      1 c  Sugar                           1 1/2 c  Water
      1 ts Cream  of tartar                  1/8 ts Nutmeg
      1 ts Allspice                          1/2 ts Cinnamon
      1 ts Butter                              1 tb Lemon juice
     18    Soda crackers                            -------------t--------------
    1/2 c  Sugar                             1/2 ts Cinnamon
    1/4 ts Allspice                          1/8 ts Nutmeg
    1/2 c  Flour                          
 
  Boil everything together but the soda crackers for one minute.Add crackers
  and boil again for one minute.Pour into regular pie crust. Add topping
  before baking. Topping: Mix together and add 1/4 cup melted butter.Blend
  with fork until crumb consistency.Sprinkle over filling.Bake @ 425 degrees
  for 10 minutes,reducing temperature to 325 degrees and bake 15 minutes
  longer.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Second Harvest Thanksgiving Pumpkin Pie
 Categories: Pies, Desserts
      Yield: 8 servings
 
  1 1/2 c  Cold half and half or milk          1 pk 4 oz vanilla instant pudding
  3 1/2 c  (8 oz.) whipped topping             1 c  Chopped nuts
      1 c  Gingersnap cookies                1/2 c  Canned pumpkin
  1 1/2 tb Pumpkin spice pie spice             1    Graham cracker pie crust
 
  Pour half and half or milk into large bowl.Add pie filling mix. Beat with
  wire whisk until well blended.Let stand 5 minutes.Fold in whipped topping
  and remaining ingredients.Spoon into crust. Freeze until firm,about 6
  hours.Remove from freezer.Let stand about 10 minutes to soften before
  serving.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Shoo Fly Pie
 Categories: Pies, Desserts
      Yield: 6 servings
 
           Pastry for 9" crust pie           1/2 ts Baking soda
    1/4 c  Hot water                         1/2 c  Molasses
      1    Egg yolk,well beaten              3/4 c  Flour
    1/2 ts Cinnamon                          1/8 ts Each: mace,ginger,cloves
    1/2 c  Brown sugar                         2 tb Shortening,melted
    1/2 ts Salt                           
 
  Line 9" pie plate with pastry;chill.Dissolve soda and water; beat into
  molasses.Blend in egg yolk;pour into pie crust.Combine remaining
  ingredients to make crumbs.Sprinkle over pie.Bake in preheated 400 degree
  oven for about 10 minutes or until crust begins to brown.Reduce temperature
  to 325 degrees;bake until top is firm.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Shrimp Sauce Piquant
 Categories: Cajun, Sauces, Seafood
      Yield: 8 servings
 
      2 tb Unsalted butter                 1 1/2 ts White pepper
  2 1/4 c  Chopped onions                      1 ts Ground black pepper
  1 1/2 c  Chopped green bell peppers      1 1/2 ts Minced garlic
    3/4 c  Chopped celery                  2 1/4 c  Basic seafood stock
      3 c  Peeled & tomatoes, chopped      1 1/2 ts Dark brown sugar
      1 c  Tomato sauce canned               3/4 ts Salt
      3 tb Minced jalapeno (see note)          2 lb Peeled large shrimp
      2    Bay leaves                          4 c  Hot basic cooked rice
  5 1/2 ts Ground pepper, cayenne         
 
  NOTE:  Fresh Jalapenos are preferred; if you have to use pickled ones,
  rinse as much vinegar from them as possible. Melt the Butter in a 4-quart
  Saucepan over high heat.  Add the Onions, bell Peppers and Celery; saute
  about 2 minutes, stirring occasionally. Add the Tomatoes, Tomato Sauce,
  Jalapenos, bay leaves, ground Peppers and Garlic; stir well. Continue
  cooking about 3 minutes, stirring often and scraping the pan bottom well.
  Stir in the stock, Sugar and Salt and bring to a bOil. Reduce heat and
  simmer until flavors are married, about 20 minutes, stirring often and
  scrap- ing pan bottom as needed. (If mixture scorches, quit stirring and
  pour mixture into a clean pot, leaving the scorched ingredients in the
  first pan.) Add the shrimp to the hot (or reheated) Sauce and stir. Turn
  heat up to high, cover pan, and bring mixture to a bOil. Remove from heat.
  Let sit covered for 10 minutes. (Meanwhile, heat the serving plates in a
  250F oven.) Stir, remove bay leaves, and serve immediately. To serve, mound
  1/2 cup rice in the center of ea ch heated serving plate; then pour about
  1/2 cup Sauce around the rice and arrange about 8 shrimp on top of the
  Sauce. LAGNIAPPE: "Piquant" to a Cajun means "it's hot and 'hurts like a
  sticker in your tongue.'" If you want less "piquant," reduce the Jalapeno
  Peppers by half. Sauce Piquant is enjoyed with such gusto in Louisiana that
  the town of Raceland has a Sauce Piquant Festival every year dedicated to
  nothing but fish, meat, fowl and seafood made with variations of this
  Sauce. From Paul Prudhomme's Louisiana Kitchen
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Sour Cream Pie
 Categories: Pies, Desserts
      Yield: 6 servings
 
      2    Eggs                                1 c  Sugar
      1 c  Thick sour cream                    1 c  Chopped raisins
    1/4 ts Nutmeg                            1/8 ts Salt
      1 tb Lemon juice                         1    Unbaked pie shell
 
  Beat eggs.Add sugar,beating until light.Whip sour cream and fold into egg
  mixture.Add raisins,nutmeg,salt and lemon juice. Mix thoroughly.Pour
  mixture into pie shell.Bake @ 450 degrees for 10 minutes.Reduce heat to 350
  degrees and continue baking for 20 minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Sour Cream Raisin Pie
 Categories: Pies, Desserts
      Yield: 6 servings
 
      1 c  Raisins                             1 c  Sour cream
    1/4 c  Raisin juice                      1/2 c  Sugar
           Dash salt                           2 tb Cornstarch
      2    Egg yolks,beaten                    1    Baked pie crust
           -------------m--------------        2    Egg whites
    1/4 ts Cream of tarter                     4 tb Sugar
    1/2 ts Vanilla                        
 
  Cook raisins in a bit of water.Reserve 1/4 cup juice.Mix remaining
  ingredients,except crust.Cook until thick.(It scorches easily;watch
  carefully and stir constantly.)When mixture is thick,remove from heat and
  add cooked raisins.Pour into baked pie crust.Make meringue topping.Spread
  over pie and put in oven just long enough to slightly brown meringue.
  Meringue: Beat first three ingredients until stiff peaks form. Add vanilla.
  Spread on top raisin filling and brown slightly in oven.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Samosas
 Categories: Appetizers, Ethnic
      Yield: 16 servings
 
    1/2 lb Very lean ground beef               1    Cardamom seed (optional)
    1/2    Medium onion, chopped               1 c  Water
    1/2    1 in fresh ginger root            1/3 c  Ciliantro leaves, chopped
      6    Cloves garlic                       2 c  All-purpose flour
    1/2 ts Cumin seed                          2 tb Vegetable shortening
    1/2 ts Salt (optional)                    10 tb Water approximately
      1 ts Chili powder                        2 ts Liquid egg substitute
    1/2    1 in cinnamon stick            
 
  For filling: In blender or food processor, grind onion, ginger root,
  garlic, cinnamon stick, cardamom, cumin and salt. Break cinnamon stick into
  pieces before adding to blender.
  
  Spray a medium skillet with non stick spray.  Add ground beef and blend the
  spice mixture. Cook until beef is browned. Add 1 cup water and cook until
  water evaporates. Add coriander leaves and stir to mix.
  
  For pastry: Cut shortening into flour until it resembles coarse meal.
  Sprinkle with water, 2 teaspoons at a time, and mix with a fork until you
  can form it into a stiff dough.
  
  Shape dough into ball and cut into 8 equal pieces. Shape each piece into a
  ball and roll on lightly floured board into a 6-inch flat circle.
  
  Cut circle in half. Place a scant 1 tablespoon of filling on each half.
  
  Moisten edges of pastry with water. Fold and pinch edges together. Brush
  lightly with egg substitute for golden brown pastry.  Bake at 425 degree
  for 20 to 25 minutes or until golden brown.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Aniseed Charabeli
 Categories: Cookies, Desserts
      Yield: 300 servings
 
  1 1/4 c  Sugar                               2 ts Aniseed, grated
      2    Eggs                                     Grated peel of 1/2 lemon
  1 2/3 c  Flour, all-purpose; sifted     
 
  Sprinkle baking sheets with flour.   In a large bowl, beat sugar and eggs
  until creamy.  Stir in flour.  Add aniseed and lemon peel.  Shape dough
  into 1/2 inch ropes.  Cut ropes into 3 inch lengths;  curve each piece into
  a half-moon shape.  Slash outer edge of half-moon in 3 places with a sharp
  knife.  Place on prepared baking sheets.  Cover and let stand overnight at
  room temperature.   Preheat over to 375 deg. Bake cookies 12 to 15 minutes
  or until golden. Remove from baking sheets immediately; cool on rack. This
  cookie is very hard and crisp. It makes an excellent "dunking" cookie!
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Walnut Butter Bread
 Categories: Breads
      Yield: 4 servings
 
    1/2 c  Warm water                          4    Eggs, room temp.
      1    Pk Yeast                           12 tb Bs Butter, softened
  3 1/2    Cup Flour                           1 c  Walnuts, chopped(lg. pieces)
      1 tb Bs Sugar                            6 oz Chocolate, semisweet *
  1 1/4    Tsp Salt                       
 
    Orig-  Servings: 32
    * Use 6-one ounce squares, broken or chopped in large pieces.
      Put the water in a large mixing bowl and sprinkle in the yeast. Stir
    and allow to stand for 5 minutes to dissolve.
      Add the flour, sugar, salt, and eggs to the yeast mixture and beat
    vigorously until well blended. Beat in the butter in Tablespoon sized
    pieces until it is all incorporated and the batter is smooth. Cover
    the bowl with plastic wrap and let the batter rise to double its bulk.
      Stir the batter down and add the walnuts and chocolate pieces. Spoon
    the batter into two greased 8 1/2x4 1/2x3-inch loaf pans (the pans
    should be half full so the loaves will have nicely rounded tops when
    they finish baking) Bake in a preheated 350 oven for about 45 minutes.
    Remove from the oven and allow to rest for 5 minutes, then turn loaves
    out onto racks. Makes 2 loaves; about 16 slices each.
    Source: The Breakfast Book, Marion Cunningham
    Posted by: Pat Finch, August 1991
  
       According to the author this bread "also makes extraordinary french
  toast-just be sure to dip the sliced bread into the egg only briefly so the
  slices don't get soaked through."
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: 90 Minute Dinner Rolls
 Categories: Breads
      Yield: 4 servings
 
      2 tb B sugar                           1/2 c  Milk
    1/2 ts Salt                              1/4 c  Water
      1    Active dry yeast                    2 tb B margarine
 
   ts o 2 1/2 cups unsifted flour
  
  1. Mix 3/4 cup of the flour, sugar, salt, and undissolved yeast.
  
  2. Heat milk, water and margarine to 120-130 F. (I use my temp. probe of my
  microwave for this. It works great!)
  
  3. Gradually add milk mixture to dry mixture and beat 2 min. at medium
  speed of mixer. Add 1/4 cup flour. Beat at high speed 2 minutes. Stir in
  enough additional flour to make soft dough.
  
  4. On floured board knead 2 to 3 minutes. (I use dough hook on mixer. Works
  very well)
  
  5. Divide dough into 8-12 equal pieces. Shape into balls. Place in an
  8-inch round pan.
  
  6. Pour a 1-inch depth of boiling water into large pan on bottom rack of
  cold oven. Set rolls on rack above water. Cover. Close oven door; let rise
  30 minutes .
  
  7. Remove the cover! Remove pan of water!
  
  8. Turn oven on to 375 F. Bake 20-25 minutes or til rolls are light golden
  in color. Remove from pan to cool. Serve Warm.
  
  Recipe in Fleischmann's advertisement in about 1982-1983.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Rye Bread
 Categories: German, Breads
      Yield: 4 servings
 
      2    Yeast; Active Dry                 1/2 c  Molasses
    1/2 c  Warm Water(110-120 degrees)         2 tb B Butter
  1 1/2    Cup Milk; Lukewarm              3 1/4    Cup Rye Flour; Unsifted
      2 tb B Sugar                         2 1/2    Cup Bread Flour; Unsifted
      1 ts Salt                           
 
    Orig-  Servings: 12
    Dissolve yeast in warm water.  In a large bowl combine milk, sugar, and
    salt.  Use a mixer to beat in molasses, butter, yeast mixture and 1 cup
  of
    rye flour.  Use a wooden spoon to mix in the remaining rye flour.  Add
    white flour by stirring until the dough is stiff enough to knead.  Knead
  5
    to 10 minutes, adding flour as needed.  If the dough sticks to your hands
    or the board add more flour.  Cover dough and let rise 1 1 1/2 hours or
    until double.  Punch down dough and divide to form 2 round loaves.  Let
    loaves rise on a greased baking sheet until double, about 1 1/2 hours.
    Preheat oven to 375 degrees F.  Bake for 30 to 35 minutes.
  
    Makes 2 round loaves.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Spaetzle Noodles
 Categories: German, Breads
      Yield: 4 servings
 
      3 c  Flour; Unbleached                   4    Eggs; Large, Beaten
      1 ts Salt                              1/2 c  Water, Or More
    1/4 ts Nutmeg                            1/4 c  Butter
 
    Orig-  Servings:  4
    Sift flour, salt and nutmeg together in a bowl.  Pour eggs and 1/4 cup
    water into middle of flour mixture, beat with a wooden spoon.  Add enough
    water to make the dough slightly sticky, yet keeping it elastic and
  stiff.
    Using a spaetzle machine or a colander with medium holes, press the
    noodles into a large pot full of boiling salted water.  Cook noodles in
    the water about 5 minutes or until they rise to the surface.  Lift
  noodles
    out and drain on paper towels.  Brown noodles in melted butter over low
    heat.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Drop Donuts
 Categories: German, Cakes, Breads
      Yield: 4 servings
 
    1/4 c  Butter; Softened                    2 ts Baking Powder
      1 c  Sugar                             1/4 ts Nutmeg
      2    Egg Yolks; Large, Beaten          1/2 ts Baking Soda
      1    Egg; Large, Whole, Beaten         3/4 c  Butter OR Sour Milk
      4 c  Flour; Unbleached                        Confectioners' Sugar
 
    Orig-  Servings: 10
    Cream the butter and sugar.  Stir in egg yolks and whole egg; blend.  In
  a
    separate bowl, sift all dry ingredients except the confectioners' sugar;
    add to creamed mixture, alternating with buttermilk.  Stir to mix all
    ingredients.  Cook by dropping spoonsfuls of dough into 375 degree F deep
    fat.  Fry a few at a time, to keep fat temperature constant.  Turn to
    brown on all sides.  Drain on paper towels; sprinkle with confectioners'
    sugar.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Massachusetts Corn Bread
 Categories: Breads
      Yield: 4 servings
 
      1 c  Yellow cornmeal                     4 ts Baking powder
      1 c  Flour                               1    Egg
      1 ts Sugar                               1 c  Milk
    1/2 ts Salt                              1/2 c  Melted shortening
 
     Preheat oven to 425 F. Sift dry ingredients in mixing bowl. Add egg,
  milk, and shortening. Stir until blended, do not overbeat. Grease 8-inch
  square pan or iron skillet. Heat on top of stove and pour in batter. Bake
  in the oven 20 to 25 minutes.
  
  Serves 8 to 10.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Original Chex Party Mix
 Categories: Appetizers
      Yield: 6 servings
 
    1/4 c  Butter or margarine                 8 c  Chex cereals (mixed)
  1 1/4 ts Seasoned salt                       1 c  Mixed nuts
  4 1/2 ts Worcestershire sauce                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.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Mexican Rice:
 Categories: Main dish
      Yield: 6 servings
 
      1 pt Dairy Sour Cream                         Into strips (1 cn.)
    1/2 lb Monterey Jack Cheese                3 c  Cooked seasoned rice
      4 oz Chopped green peppers, cut        1/2 c  Parmesan cheese
 
  1>. Combine sour cream, chilies and salt. 2>.In 13 x 9-inch baking pan,
  layer 1 cup cooked rice, 1/2 sour cream-chili mixture and 1/2 cheese
  strips. Repeat layers and top with remaining cup of rice. Bake in moderate
  oven (350 degrees F.) for 25 minutes. Sprinkle with Parmesan cheese and top
  with Mariachl meatballs and sauce. Continue baking for 5 minutes or until
  cheese melts.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Black Forest Pie
 Categories: Pies
      Yield: 6 servings
 
      1    Baked pastry shell              1 1/2 c  Whipping cream, whipped
      4 oz Unsweetened baking chocolate       21 oz Can cherry pie filling
     14 oz Sweetened CONDENSED milk                 Toasted almonds (optional)
      1 ts Almond extract                 
 
  1>. In a heavy saucepan, over medium-low heat, melt chocolate with
  sweetened condensed milk. Remove from heat; stir in extract. Pour into
  large bowl; cool or chill thouroghly. Beat until smooth. Fold in whipped
  cream. Pour into prepared pastry shell. Chill 4 hours or until set. Serve
  with pie filling. Garnish with almonds if desired. Refrigerate leftovers.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Creamy Chicken Broccoli Noodles
 Categories: Pasta, Main dish, Meats
      Yield: 4 servings
 
      2 pk Ramen noodles (chicken)         1 1/2 c  Cooked broccoli flowerets
      1 cn Cream of Mushroom Soup            1/2 c  Quartered cherry tomatoes
    1/2    Soup can milk                            (optional)
  1 1/2 c  Cubed cooked chicken           
 
  1>. In saucepan, cook noodles according to package directions. Add
  seasoning packets; drain off most of liquid. 2>. Stir in Cream of Mushroom
  Soup and milk. Heat through, stirring often. 3>. Stir in tomatoes
  (optional).
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Classic Green Bean Bake
 Categories: Vegetables
      Yield: 6 servings
 
      1 c  Cream of Mushroom Soup                   Dash pepper
    1/2 c  Milk                                4 c  Cooked green beans
      1 ts Soy sauce                           1 cn French-fried onions
 
  1>. In 1 1/2 quart casserole, combine soup, milk, soy sauce and pepper.
  Stir in beans and 1/2 can onions. 2>. Bake at 350 deg.F 25 minutes or until
  hot; stir. Top with remaining onions.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chunky Chicken Rice Soup
 Categories: Soups, Meats
      Yield: 7 servings
 
      1 c  Cooked cubed chicken              1/2 ts Poultry seasoning
      1 ts Oil for frying                    1/4 ts Pepper
      2 c  Chicken broth                       1 c  Minute Rice
      1 c  Water                               1 tb Dried parsley
     10 oz Frozen mixed vegetables        
 
  1>. In a skillet, fry chicken in hot oil until browned. Add broth, water,
  vegetables (thawed) and seasonings. 2>. Bring to a boil. Reduce heat to
  low, cover and simmer 5 minutes. Stir in Minute Rice and parsley; cover,
  remove from heat. Let stand 5 minutes before serving.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Dudley Eppel's Hot Cider-cranberry Punch
 Categories: Beverages
      Yield: 12 servings
 
      8 c  Apple cider                         4    Cloves, whole
      4 c  Cranberry juice cocktail            3    Strips orange peel
      3    Cinnamon sticks                     1 c  Dark rum
 
  1>. Put cider,cranberry juice, cinnamon, cloves and orange peel into a
  large pot. Bring to a boil over medium-high heat. Reduce heat and simmer,
  uncovered 25 to 35 minutes. 2> Line a strainer with cheesecloth and strian
  punch. Put 1 to 2 tablespoons of rum into each mug, then fill to the rim
  with hot punch.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Fresh Vegetable Pizza
 Categories: Appetizers, Vegetables
      Yield: 60 servings
 
      2 c  Pillsbury Crescent Rolls            2 c  Fresh mushrooms, chopped
      8 oz Sour cream                          1 c  Chopped, seeded tomatoes
  1 1/2 tb Prepared horseradish                1 c  Small broccoli florets
    1/4 ts Salt                              1/2 c  Chopped green peppers
    1/8 ts Pepper                            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.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Vegetable Latkes
 Categories: Appetizers
      Yield: 36 servings
 
      2 lg Idaho potatoes                      2    Egg whites
      2 md Carrots                           1/4 ts Pepper
      2 md Zucchini                        1 1/2 ts Salt
      1 lg Yellow onion, finely chopped      1/4 c  Flour
      2    Eggs                                     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.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Hidden Valley Ranch (r) Oyster Crackers
 Categories: Appetizers
      Yield: 20 servings
 
      1 pk Hidden Valley Ranch (R)           3/4 c  Salad oil
           Salad dressing mix                  5 c  Plain oyster crackers
    1/2 ts Dill                           
 
  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.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cauliflower Gratin
 Categories: Vegetables
      Yield: 12 servings
 
     10 c  Water                               1 tb Lemon juice
      1 c  Milk                            1 1/2 ts Drained capers
      2 ts Salt                                1 ts Anchovy paste
      2    Cauliflower heads, cut into       1/2 ts Dijon mustard
           Flowerets                         1/4 c  Fresh bread crumbs
      3 tb Olive oil                         1/4 c  Parmesan cheese, grated
 
  1>. Bring water, milk and salt to boiling in large saucepan. Add
  cauliflower, simmer 4 minutes or until crisp-tender. Drain; rinse the
  cauliflower under cold running water to stop cooking. 2>. Coat jelly-roll
  pan with non-stick cooking spray. Arrange cauliflower in single layer on
  pan. Combine oil, lemon juice, capers anchovy paste and mustard in blender.
  Whirl until smooth. Drizzle evenly over cauliflower. Sprinkle on bread
  crumbs and Parmesan cheese. 3>. Bake on upper shelf of preheated 350 deg.F
  oven for 45 minutes or until crisped and heated through. Serve hot or warm.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: String Bean Provencal
 Categories: Vegetables
      Yield: 12 servings
 
      1 tb Olive oil                           2 ts Sugar
      4 md Onions, chopped                   1/4 ts Salt
      4    Garlic cloves, chopped            1/4 ts Ground black pepper
     28 oz Plum tomatoes in thick puree        2 lb String beans, trimmed and
      2 ts Leaf thyme, crumbled                     Halved
 
  1>. Heat oil in Dutch oven over medium heat. Add onion and garlic; cook,
  covered, stirring occasionally, 8 minutes or until softened. Add tomatoes,
  thyme, sugar, salt and pepper, breaking tomatoes with back of spoon. Stir
  in the string beans. Simmer, covered, stirring occasionally, 25 to 35
  minutes or until beans are tender.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Rice Almondine
 Categories: Vegetables
      Yield: 6 servings
 
      1 md Onion, chopped                  1 1/2 c  MINUTE (R) Instant Brown
      2 ts Butter                                   Rice
  1 1/4 c  Chicken broth                       1 c  Frozen green beans, thawed
      1 tb Lemon juice                         2 tb Toasted sliced almonds
    1/2 ts Garlic powder                     1/2 ts Dill
 
  1>. Cook and stir onion in butter until tender. Add broth, lemon juice and
  garlic powder. Bring to boil. 2>. Stir in rice. Return to boil. Reduce heat
  to low; cover and simmer 5 minutes. Remove from heat. 3>. Stir in green
  beans, almonds and dill; cover. Let stand 5 minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Curry Powder
 Categories: Indian, Spices
      Yield: 5 servings
 
    3/4 c  Coriander seeds                 1 1/2 ts Ground cloves
    3/4 c  Mustard seeds                       1 tb Crushed red pepper flakes
    1/4 c  Fennel seeds                    1 1/2 ts Fresh ground black pepper
      2 tb Celery seeds                       15    Coins dried ginger
      2 tb Ground mace                         3    Cloves dried garlic
      2 tb Ground turmeric                
 
  1>. Position rack in lower third of the oven. Preheat to 300 deg.F 2>.
  Combine coriander, mustard, cumin, fennel, celery, mace, turmeric annd
  cloves in 11 x 8 x 2 glass baking dish. Stir thouroughly 3>. Bake in
  preheated oven for 30 minutes, stirring occasionally. Cool completely. 4>.
  Stir in the red peeper flakes, dried ginger and dried garlic. 5>. Working
  in small batches, gring mixture finely in a spice mill, coffee grinder,
  mini food processor, or blender (mixture ground in a blender will not have
  as fine a texture). Divide evenly among jars. Seal tightly. Keeps fresh for
  up to 6 months. Makes 5 4-ounce jars.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Old-fashioned Peach Cobbler
 Categories: Desserts
      Yield: 8 servings
 
    1/2 c  Light-brown sugar (packed)        1/2 c  Whole-wheat flour
    1/2 ts Cinnamon, ground                    1 tb Baking powder
      1 ts Grated lemon rind                 1/4 c  Butter (1/2 stick)
      1 tb Lemon juice                         2    Egg whites, beaten
      4 c  Sliced peeled peaches             1/2 c  Milk
    3/4 c  All-purpose flour                 1/2 ts Vanilla
 
  1>. Preheat oven to 375 deg.F. Lightly grease 8 x 8x 2-inch baking dish.
  Combine brown sugar, cinnamon, lemon rind and juice in a large bowl. Add
  peaches; toss to mix. Transfer to prepared baking dish. 2>. Combine flours
  and baking powder on a piece of waxed paper. Beat together butter and sugar
  in a medium-sized bowl until light and fluffy. Beat in egg white. Add dry
  ingredients alternately with milk and vanilla, stirring just to combine.
  Drop batter by spoonfuls over peach mixture; Spread gently. 3>. Bake in
  preheated 375 degF. oven for 25 to 30 minutes or until peaches are tender
  and crust is golden brown. Serve warm.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chicken Dijon
 Categories: Main dish, Meats
      Yield: 12 servings
 
      6    Whole chicken breasts,            1/2 c  Fine bread crumbs
           Skinned, boned & halved             1 ts Dried thyme, crumbled
           Salt & pepper to taste            1/2 ts Salt
    1/3 c  Yogurt                            1/4 ts Pepper
    1/4 c  Dijon mustard                  
 
  1>. Preheat oven to 350 deg.F. Lightly grease 1 or 2 large baking sheets.
  2>. Sprinkle chicken lightly with salt and pepper. Stir together yogurt and
  mustard in a small bowl. Spread mixture on bottom sides of chicken. Place
  on baking sheets, coated side down, leaving space between pieces. Spread
  mixture over top. Combine bread crumbs, thyme, 1/2 teaspoon salt and 1/4
  teaspoon pepper. Sprinkle over chicken. 3>. Bake for 30 to 35 minutes until
  golden-brown and no longer pink in the center.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Blender Breakfast
 Categories: Beverages, Fruits
      Yield: 1 servings
 
      1    Ripe banana, peach, or            1/2 c  Low-fat yogurt
           Nectarine, peeled, cut up.          1 ts Honey, sugar or maple syrup
    1/2 c  Milk OR                             1 tb Natural bran
 
  1>. Combine banana, milk, honey and bran in blender or food processor.
  Whirl until smooth. Pour into tall glass.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Blue Cheese Dressing
 Categories: Salads
      Yield: 12 servings
 
    1/2 c  Blue cheese, crumbled                    Pinch dry mustard
      1 c  Plain yogurt                             Freshly ground pepper,
      1    Clove garlic, finely chopped             To taste
 
  1>. Beat half the cheese with a fork in a small bowl until creamy. Stir in
  the yogurt, garlic, mustard and pepper. Sir in remaining cheese. Store,
  covered, in refrigerator.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Spinach Dip #2
 Categories: Dips
      Yield: 12 servings
 
      1 lb Fresh spinach                     1/4 c  Chopped green onions
      1 c  Dairy sour cream                    1 ts Salt
    1/2 c  Plain yogurt                             Fresh ground pepper to taste
    1/2 c  Finely chopped fresh parsley   
 
  1>. Remove stems and tough bits from spinach. Boil or steam until wilted.
  Drain thouroghly and chop. 2>. Combine spinach, sour cream, yogurt,
  parsley, green onion, salt and pepper in a small bowl. Cover and
  refrigerate for at least 4 hours or overnight to blend flavors.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Herbed Oil And Vinegar Dressing
 Categories: Salads
      Yield: 2 servings
 
    1/4 c  Cider vinegar                       2 ts Dried leaf basil, crumbled
    1/4 c  Olive oil                         1/4 ts Dry mustard
    1/4 c  Apple juice                       3/4 ts Salt
      1 ts Honey                             1/8 ts Ground black pepper
    1/2 c  Parsley leaves                 
 
  1>. Combine all ingredients in a blender or food processor. Whirl until
  smooth. 2>. Place in jar with tight-fitting lid. Refrigerate for up to two
  weeks. Shake well before serving.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Turkey Salad Stuffed Eggs
 Categories: Appetizers, Cheese/eggs
      Yield: 4 servings
 
      8    Eggs                                3 tb Mayonnaise
      2    Celery stalks                       2 tb Dijon mustard
      2    Green onions                        1 tb Cider vinegar
    1/2    Sweet red pepper                    1 ts Sugar
    3/4 lb Leftover cooked turkey            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.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chicken Soup
 Categories: Soups, Meats
      Yield: 4 servings
 
      1    Chicken and giblets, cut up         1    Onion, med., chopped
      1 tb Salt                                1    Garlic clove, minced
      4    Carrots, chopped                    1 c  Rice or noodles
      6    Celery stalks w/leaves, chop   
 
  Put chicken pieces in large pot with water to cover.  Add salt and bring to
  a boil. Reduce heat to simmer and skim off fat. Add vegetables and garlic,
  cover and cook until tender.  Remove chicken and either serve separately or
  dice and return to soup.  Season to taste.  Add rice or noodles and cook
  until tender.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Fish Kabobs
 Categories: Seafood
      Yield: 6 servings
 
-----------------------------------KABOB-----------------------------------
  1 1/2 lb Bass / lean fish, cubed            16    Chunks pineapple
     16    Mushroom caps                       3    Onions, cut in chunks
      2    Green peppers, cut in chunks        3    Firm tomatoes, cut in wedges

----------------------------------MARINADE----------------------------------
    1/4 c  Vinegar                           1/2 c  Oil
      1 ts Salt                                1    Pinch Cayenne
    1/4 ts Pepper                            1/4 ts Powdered mustard
 
  Combine ingredients to make marinade and shake well.  Marinate fish for at
  least 1 hour.  Thread onto skewers alternating fish with fruit and
  vegetables. Brush kebabs with remaining marinade. Place skewers on grill 4
  inches above coals. Cook only until edges of fish begin to curl.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Fudge # 2
 Categories: Desserts, Cakes
      Yield: 4 servings
 
      2 c  Sugar                               2 tb Butter
    1/2 ts Salt                                1 ts Vanilla
      1 c  Milk                              1/2 c  Chopped walnuts (Opt.)
      2    Squares unsweetened choc.         1/8 c  Chopped candied cherries
 
  Butter a shallow dish and set aside.  Combine sugar, salt and milk in a
  large saucepan. Add chocolate and cook over low heat until chocolate is
  melted. Stirring occasionally, increase heat and bring to full rolling
  boil. Continue cooking until it reaches soft ball, 234 degrees F on your
  candy thermometer. Remove from heat and add butter. Let cool to about 130
  degrees.  Add vanilla and beat until fudge begins to thicken. RAPIDLY fold
  in walnuts and cherries (if desired), and INSTANTLY turn the mixture into
  buttered dish.  It's ready to eat almost immediately. Cut into squares and
  serve.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Banana Blueberry Bread
 Categories: Breads
      Yield: 1 servings
 
  1 3/4 c  Sifted flour                      2/3 c  Sugar
      2 ts Baking powder                       2    Eggs
    1/4 ts Baking soda                         1 c  Bananas, mashed
    1/2 ts Salt                                1 c  Blueberries
    1/3 c  Butter                         
 
  Sift together flour, baking powder, soda, and salt.  Set aside.  Cream
  butter and gradually beat in sugar until light and fluffy.
  
  Beat in eggs one at a time.  Add flour mixture and banana alternately in
  three parts. Gently stir in blueberries. Turn into oiled 9 x 5-inch loaf
  pan. Bake at 350 degrees for 50 minutes. Turn out of pan to cool.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Michele's Triple C Cookies
 Categories: Cookies
      Yield: 48 servings
 
      1 c  Butter, softened                    2 tb Unbleached flour
      1 c  Sugar                             3/4 ts Baking soda
      1 c  Dark brown sugar                    1 ts Salt
      2    Eggs                                2 c  Chocolate chips
  1 1/2 ts Vanilla                           1/2 c  Pecans, chopped
      2 c  Unbleached flour               
 
  Cream butter, sugar and brown sugar until well-blended.  Add eggs, one at a
  time, blending well.  Mix in vanilla.
  
  Sift together flour, soda and salt.  Add to butter mixture.  Stir until
  mixed. Add chocolate chips and pecans.
  
  Drop by teaspoonfuls onto well-greased cookie sheet.  Bake at 350 degrees
  for 12 minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Secret Kiss Cookies
 Categories: Cookies
      Yield: 36 servings
 
      1 c  Butter                              1 c  Walnuts, chopped fine
    2/3 c  Sugar                               1    Pkg chocolate kisses
      1 ts Vanilla                             1 c  Powdered sugar
      2 c  Flour                          
 
  Beat butter, sugar and vanilla at medium speed until light and fluffy.  Add
  flour and nuts on low speed until well-blended.  Chill dough 2 hours.  For
  each cookie, use about 1 T of dough to encase one candy piece completely.
  Place on ungreased cookie sheet. Bake at 350 degrees until set but not
  brown, about 8- 10 minutes. Remove and roll in powdered sugar.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Chip Cake
 Categories: Cakes
      Yield: 12 servings
 
      2 tb Cinnamon                            2 c  Brown sugar
      1 c  Walnuts, chopped                1 1/2 c  Salad oil
    3/4 c  Chocolate chips                     1 ts Vanilla
    1/2 c  Sugar                               3 c  Graham crackers, crushed
      4    Eggs                            1 1/2 ts Baking powder
      1 pt Sour cream                        1/2 ts Baking soda
 
  Combine cinnamon, walnuts, chips and white sugar; set aside.  Blend eggs,
  sour cream, brown sugar and salad oil until creamy; add vanilla. Combine
  cracker crumbs, baking powder and soda; stir into batter. Pour half the
  batter into an oiled 13 x 9-inch baking pan. Sprinkle batter with half the
  cinnamon/sugar mix. Pour rest of batter in pan. Sprinkle top with remaining
  cinnamon/sugar mix. Bake at 350 degrees for 45 minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Honey Lemonade
 Categories: Beverages
      Yield: 8 servings
 
      1 c  Honey                             3/4 c  Lemon juice
      1 c  Hot water                           8 c  Cold water
 
  Stir honey and hot water over low heat until blended.  Let cool and add
  lemon juice and cold water. Pour into iced glasses.
  
  The honey/water syrup may be refrigerated and used to make lemonade a glass
  at a time. To serve, mix 4 T syrup to 1 1/2 T lemon juice and 1 c water per
  person.  Pour into iced glasses.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Banana Sour Cream Waffles
 Categories: Cheese/eggs, Cakes
      Yield: 4 servings
 
      1 c  Flour                               1    Egg, separated
    1/2 tb Sugar                               1 c  Sour cream
      1 ts Baking powder                     1/4 c  Milk
    1/4 ts Soda                              1/4 c  Butter, melted
    1/4 ts Salt                                1    Banana, mashed
 
  Sift together dry ingredients.  Set aside.  Mix together beaten egg yolk,
  sour cream, milk, butter and banana. Add to flour mixture, mixing well.
  Fold in whipped egg white, and pour into oiled waffle iron or oiled pan.
  Cook each side until brown.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Creamed Carrot Soup
 Categories: Soups
      Yield: 8 servings
 
      5 tb Butter                          3 1/2 c  Milk
      4    Onions, chopped                     1    Pinch salt
      4 c  Carrots, sliced                     1    Pinch pepper
      4 tb Flour                             1/4 ts Nutmeg
      5 c  Beef broth                     
 
  Melt butter in kettle.  Saute vegetables until onions are clear.  Blend in
  flour.  Mix in broth and stir until smooth.  Simmer covered 30 minutes. Put
  soup through blender to puree.  Stir in milk.  Adjust the seasonings.  Stir
  until hot, but not boiling.  Ladle into bowls and sprinkle nutmeg on top.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pumpkin Bread Or Muffins
 Categories: Breads
      Yield: 3 servings
 
  3 1/2 c  Pumpkin, pureed                     1 ts Cloves
      1 c  Butter                              2 ts Nutmeg
      2    Eggs                                2 c  Walnuts, broken
  2 1/2 c  Flour                               2 c  Honey
  2 1/2 c  Pastry flour                        1 c  Cream
      6 ts Baking powder                       4 tb Vanilla
    1/4 c  Molasses                       
 
  Combine pumpkin, butter, and eggs.  Add remaining ingredients and stir.
  Pour into oiled loaf pans or muffin tins. Bake at 350 degrees for 30
  minutes or until tops brown. To give as gifts, bake in oiled empty coffee
  or tea tins.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Canadian Flapjacks
 Categories: Cakes, Cheese/eggs
      Yield: 4 servings
 
      2 c  Flour                               2    Eggs
      1    Pinch sea salt                    1/2 c  Honey
  1 1/2 c  Apple juice or milk                 2 ts Baking powder
      2 tb Oil                                 1    Pippin apple, grated
 
  Combine all ingredients except apple with mixer.  Add apple and mix by
  hand. Spoon into oiled fry pan, at medium heat. Turn when bubbles appear
  and harden. Brown other side. Serve immediately with your choice of
  topping.  We like honey and maple syrup best.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Tuna Apple Salad
 Categories: Salads
      Yield: 3 servings
 
      1    Can (6.5 oz) tuna               4 1/4 oz Chopped olives (opt.)
      3 c  Torn lettuce                      1/4 c  Cheese, grated (opt.)
      1    Apple                               1    Boiled egg, chopped
      1    Stalk celery, chopped               3 tb Thousand Island dressing
 
  Drain tuna.  Tear lettuce into bite-sized pieces.  Core apple and cut into
  eight wedges.  Cut each wedge crosswise into 4 or 5 chunks.  Each apple
  piece will still have peel on one edge. Red apples look especially nice.
  
  Combine tuna, lettuce, apple and chopped celery.  Add optional ingredients
  as desired. Add Thousand Island dressing and toss until well blended. Serve
  with crackers or specialty bread.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Ratatouille
 Categories: Main dish, Indian, Vegetables
      Yield: 6 servings
 
      4 tb Olive oil                           1 tb Garlic, chopped
      1    Eggplant, cut in 1" cubes           2    Sprigs fresh thyme (OR
      2    Zucchini cut in 1" cubes                 1/2 ts Dried thyme)
      1 tb Olive oil                           1    Bay leaf
      2    Onions, coarsely chopped            3    Tomatoes, cut in 1" cubes
      2    Green peppers, 1" cubes             1    Pkg Gruyere cheese (opt)
 
  Heat first amount of oil in large heavy skillet.  When quite hot, add
  eggplant; cook, stirring constantly, for about 3 minutes.  With a wooden
  spoon, remove eggplant to colander.  Next cook zucchini in skillet,
  stirring constantly, about 3 minutes. Remove to colander also. Add
  remaining oil to skillet; saute onion until clear. Add green pepper to
  skillet, and cook while stirring, for about 3 minutes. Stir in garlic,
  thyme and bay leaf. Add drained eggplant and zucchini. Cook while stirring,
  for about 5 minutes. Add tomatoes, cover tightly, and cook for 20 minutes.
  Uncover and cook for about 10 minutes to reduce liquid that will have
  accumulated. Serve hot or cold.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Ham Apple Pie
 Categories: Main dish
      Yield: 6 servings
 
      4 lb Ham, cooked, chopped fine           1    Cube bouillon (dissolved in
      5    Green apples, chopped                    1 c water)
      2    Onions, chopped fine                4    Potatoes, cooked and mashed
      1 ts Sage                                3 tb Melted butter
      1 tb Mixed vegetable seasoning      
 
  In deep baking dish, arrange alternate layers of ham and apples.  Sprinkle
  each layer with onion and seasonings.  Moisten each layer with bouillon.
  Over top, cover with layer of thick mashed potatoes.  Brush potato peaks
  with melted butter.  Bake at 325 degrees for 1 1/2 to 2 hours until ham is
  thoroughly heated and potato peaks are browned.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Paella
 Categories: Mexican, Main dish, Seafood
      Yield: 6 servings
 
      1    Chicken broiler, cut up             6    Strands saffron
      2    Cloves garlic                       1 c  Onion, diced
    1/4 c  Oil                                 1    Green bell pepper, diced
      1 lb Raw shrimp                          1    Red bell pepper, diced
      4    Sliced tomatoes                     1 ts Paprika
      1 lb Peas                                1 c  White wine
     12    Artichoke hearts                    2 c  Water
  1 1/2 c  Brown rice                     
 
  Brown chicken and garlic in oil; remove chicken to large casserole dish.
  Add shrimp, tomatoes, peas and artichoke hearts to dish.  In oil used to
  brown chicken, saute rice, saffron, onion, green and red bell peppers for 7
  minutes.  Add to casserole dish, sprinkle on paprika, and pour in wine and
  water.  Bake uncovered at 350 degrees for 1 hour, or until rice is ready.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Herb Butter For Seafood Or Artichokes
 Categories: Sauces
      Yield: 1 servings
 
    1/2 c  Butter                            1/4 ts Basil
      1 ts Paprika                             1    Clove garlic, crushed
      1 tb Green scallions                     3 tb Fresh parsley, chopped
    1/4 ts Oregano                           1/2 ts Soy sauce
    1/4 ts Marjoram                       
 
  Melt butter over medium heat and stir in remaining ingredients.  Simmer 5
  minutes.  Serve warm.  May be refrigerated and reheated when needed.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Mendocino Sole
 Categories: Main dish, Seafood
      Yield: 4 servings
 
      8    Fillets of sole                   1/4 c  Cognac
      1 ts Minced onion                        2 tb Butter
      1 ts Lemon juice                         2 tb Flour
    1/2 c  Dry white wine                      1 c  Cream
      1 c  Seedless grapes                   1/2 ts Mixed vegetable seasoning
 
  Wash and dry sole.  Set fillets in baking dish, side by side.  Sprinkle on
  minced onion, lemon juice, and wine.  Cover and bake 15 minutes at 350
  degrees.  Meanwhile, slightly bruise grapes and marinate in cognac.   Make
  a sauce of butter, flour and cream; add mixed vegetable seasoning. Combine
  sauce with grapes and cognac.  Pour over sole fillets and return to oven
  for 5 minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chicken Regency Salad
 Categories: Salads, Meats
      Yield: 2 servings
 
      9 oz Frozen artichoke hearts             1 tb Soy sauce
      2 c  Italian salad dressing              2 tb Butter
      3 c  Cooked, cubed chicken             1/2 c  Pecan halves
    1/3 c  Sliced water chestnuts              1 pn Mixed vegetable seasoning
    1/4 c  Slivered green olives             3/4 c  Diced celery
 
  Cook artichoke according to package directions; drain.  Combine with salad
  dressing, chicken, water chestnuts, olives, and soy sauce.  Cover and
  refrigerate at least 3 hours.
  
  Melt butter; add pecans and cook over low heat, stirring constantly until
  nuts begin to brown.   Drain nuts and sprinkle with vegetable seasoning;
  cool.
  
  Drain any liquid from chicken mixture.  Add celery just before serving.
  Serve on lettuce leaves and garnish with pecans.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Banana Fish
 Categories: Main dish, Seafood
      Yield: 4 servings
 
    1/4 c  Flour                               1 lb Fish fillets
      2 ts Curry powder                        1 tb Oil
    1/4 ts Soy sauce                           3    Stalks celery, sliced
      4    Bananas, peeled & halved            4 tb Butter
           Lengthwise                          2 tb Lemon juice
 
  Mix together flour, curry powder, and soy sauce; coat bananas and fish with
  this; set aside.  Heat oil in skillet.  Stir-fry celery until crisp; set
  aside.  Add butter to oil; saute bananas until golden, about 1 minute on
  each side.  Sprinkle bananas with half of lemon juice; remove to serving
  dish.  Saute fish in oil/butter mix until fish comes easily away on a fork,
  about 3 minutes on each side.  Sprinkle with remaining lemon juice.  Place
  on serving dish with bananas.  Spoon celery over fish.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Polish Stew
 Categories: Soups
      Yield: 8 servings
 
      1 lb Polish sausage, 1/2" pieces         1 c  White wine
      3 tb Oil                                 8 oz Tomato sauce
  1 1/2 lb Beef, cubed                         2 ts Soy sauce
      2    Onions, sliced                      1 ts Caraway seeds
      2 c  Mushrooms, sliced                 1/4 ts Vegetable seasoning
      1 lb Sauerkraut, canned             
 
  Saute sausage 15 minutes; remove to casserole.  Add oil to sausage
  drippings; brown beef in oil, 15 minutes; remove to casserole.  Saute
  onion; add to casserole. Saute mushrooms with sauerkraut and wine. Add
  tomato sauce, soy sauce, caraway seeds and vegetable seasoning. Add this to
  casserole also, mixing well.  Cover and bake at 375 degrees for 2 to 2 1/2
  hours.  Stir casserole every 30 minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: X's Spinach Salad
 Categories: Salads
      Yield: 4 servings
 
-----------------------------------SALAD-----------------------------------
      2    Bunches spinach, washed,            2    Tomatoes, cut into wedges
           Drained, stems removed              4    Strips bacon, crumbled
      1    Onion, thinly sliced                1 cn Asparagus spears
      2    Eggs, hard cooked, chopped    

----------------------------------DRESSING----------------------------------
    1/2 c  Sugar                             1/2 c  Vinegar
      1 c  Safflower oil                       1 ts Whole celery seeds
      1 ts Mustard                             1 tb Grated onion
      1 ts Salt                           
 
  Prepare dressing first: blend together sugar, oil, mustard and salt.  Add
  vinegar, celery seeds and grated onion; shake or beat well.  Chill.
  
  Mix together all salad ingredients, except asparagus spears.  Pour chilled
  dressing over all and toss until well coated.  Arrange asparagus spears on
  top.  Chill well before serving.  It is best the next day.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Lemon Bread With Lemon Ice
 Categories: Desserts
      Yield: 1 servings
 
-----------------------------------BREAD-----------------------------------
      1 c  Sugar                           1 1/2 c  Flour
    1/2 c  Milk                                1 ts Baking powder
      6 tb Unsalted butter                   1/8 ts Salt
      2    Eggs                                1    Lemon rind, grated

-----------------------------------GLAZE-----------------------------------
    1/2 c  Sugar                             1/4 c  Fresh lemon juice

---------------------------------LEMON ICE---------------------------------
      2 c  Water                               1 c  Fresh lemon juice
      1 c  Sugar                               2    Egg whites (opt)
      2 tb Grated lemon rind              
 
  Grease and flour a 9x5 loaf pan for each loaf of bread you are making.
  Combine sugar, milk, butter, and eggs; mix well.  Blend in flour, baking
  powder, salt and grated lemon rind.  Turn mixture into pan and bake 1 hour
  in preheated 350-degree oven.  Cool slightly, remove from pan, and set on
  foil.
  
  Meanwhile, prepare glaze.  Combine sugar and lemon juice in sauce pan. Stir
  over low heat until sugar dissolves and glaze is hot.
  
  Pour hot glaze slowly over surface of bread.  Let bread cool completely
  before slicing.
  
  To prepare Lemon Ice, combine water and sugar in a saucepan.  Add rind and
  bring to a boil.  Simmer 5 minutes.  Let cool.  Add lemon juice and stir.
  Pour liquid into freezer trays (two for each loaf of bread) and freeze
  until set, but not hard. Place in food processor or blender. If desired,
  add egg whites (they will make the ice smooth and white), and beat until
  smooth. Refreeze for about 3 hours or until firm. When ready to serve, let
  stand for a few minutes before scooping out.
  
  Serve bread slices with a scoop of lemon ice on the side.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Tostadas De Pollo Y Frijoles
 Categories: Mexican, Main dish, Meats
      Yield: 2 servings
 
      2    Tortillas                           1    Head lettuce, shredded
      2 c  Cooked, mashed black beans          1    Green bell pepper, sliced
           (or refried beans)                  2    Green onions, diced
      2 c  Chicken, shredded                   1 cn Plain green olives, chopped
      1    Tomato, wedged                      1 c  Cheddar cheese, grated
      1 c  String beans, cook & cool           2 tb Hot sauce
 
  Lay a tortilla on each plate; spread with a layer of beans.  Lay chicken on
  beans.  Toss together vegetables and cheese; and mound on top of chicken.
  Sprinkle hot sauce on top.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Salmon For Supper
 Categories: Main dish, Seafood
      Yield: 6 servings
 
      6    Salmon steaks, 8-10 oz. each        1    Large russet potato,
    1/2 c  Butter                                   Sliced paper thin
    1/4 c  Vermouth                            2    Cloves garlic, diced
      2 tb Orange peel                       1/2 c  Green onion, sliced
      1 tb Lemon juice                       1/4 c  Parsley, diced
      1 ts Mixed vegetable seasoning      
 
  Wash salmon and pat dry.  In a sauce pan, melt butter in vermouth; stir in
  orange peel, lemon juice, and vegetable seasoning.  Place salmon in baking
  dish.  Brush each side of fish with butter mixture.  Lay potato slices on
  top of fish.  Sprinkle on garlic, onion and parsley.  Wrap baking dish in
  foil, sealing tightly.  Place sealed dish over barbecue coals, and grill
  10- 15 minutes or until fish flakes easily. Or, in the oven, bake covered
  at 325 degrees until fish flakes easily.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Simply Sumptuous Shrimp
 Categories: Main dish, Seafood
      Yield: 4 servings
 
    1/4 c  Butter                            1/2 c  Water
      1    Large green pepper, seeded          1 c  Brown rice
           & chopped                           1 lb Cooked medium shrimp
      1    Onion, chopped                      1 cn (6 1/2 oz) minced clams,
      1    Clove garlic, minced                     Drained
      1 cn (28 oz) stewed tomatoes             1 c  Feta (or mozzarella)
      1 pt Clam juice                               Cheese, crumbled
      1 c  Dry white wine                 
 
  In large skillet, melt butter.  Add green pepper, onion and garlic; saute
  about 5 minutes.  Add tomatoes, clam juice, wine, water and rice.  Boil at
  medium heat 25-30 minutes until rice is cooked.  Add shrimp and clams.
  Reduce heat to simmer for 3 minutes.  Sprinkle cheese on top and serve.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Peachy Chicken
 Categories: Main dish, Meats
      Yield: 6 servings
 
      3 lb Chicken, cut up                   1/2 c  Water
      1 c  Whole wheat flour                   8 c  Sliced peaches
      1 c  White wine                          1 c  Chopped walnuts
    1/2 c  Butter                         
 
  Roll chicken in flour; place in baking dish.  Melt together wine, butter,
  and water; pour over chicken.  Bake at 350 degrees for 30 minutes.  Add
  peaches and walnuts.  Bake another 1/2 hour to finish.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Spicy Rice And Vegetables
 Categories: Vegetarian, Main dish
      Yield: 4 servings
 
      1 c  Green chilies, diced                1 tb Honey
      1 c  Green bell pepper, diced        1 1/2 c  Brown rice
      1 c  Celery, diced                       3 c  Water
      1 c  Onion, diced                        1    Apple, chopped
      4 tb Butter                            1/2 c  Almonds, chopped
 
  Saute vegetables in butter and honey.  Add rice and continue to saute until
  onions are clear. Add water, and boil 5 minutes.  Turn heat to low; let
  rice absorb water, about 35 minutes. In last 5 minutes of cooking, add
  apple and almonds.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Suffed Potatoes
 Categories: Vegetarian
      Yield: 4 servings
 
      4    Baked potatoes                      2    Tomatoes, diced
      3 tb Butter                              1    Green bell pepper, diced
    1/2    Bunch scallions, diced              2    Garlic cloves, diced
      2 c  Cashews                             2 c  Cheddar cheese, diced
 
  Bake potatoes at 350 degrees for about 1 hour, until soft when pierced with
  fork.  Cut each lengthwise; scoop out centers.  Place potato centers in fry
  pan with butter, scallions, cashews, tomato, bell pepper, and garlic. Saute
  10 minutes.  Restuff potato skins with saute mixture.  Sprinkle on cheese,
  serve immediately.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Crab With Snow Peas
 Categories: Seafood
      Yield: 4 servings
 
      2 tb Vegetable oil                     1/4 c  White wine
      1 lb Fresh crab meat, diced              1 tb Soy sauce
      2    Cloves garlic, crushed              1 tb Arrowroot
    1/2 lb Fresh snow peas                   1/4 c  Water
      1 cn (8 oz) water chestnuts (OR          4 c  Rice, freshly cooked
      1 c  Jicama, cut in 1/2" cubes)     
 
  Heat oil.  Add crab and simmer, stirring, 2 minutes.  Add garlic, snow peas
  and water chestnuts; simmer 5 minutes.  Stir together wine, soy sauce,
  arrowroot and water until arrowroot is dissolved.  Pour into cooking crab
  mixture and simmer another 2 minutes.  Serve immediately over hot rice.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Huevos Mexicanos
 Categories: Cheese/eggs, Mexican
      Yield: 2 servings
 
      2    Onions, chopped                 2 1/2 ts Chili
      2    Cloves garlic, diced                6    Eggs
    1/3 c  Olive oil                         1/2 c  Cheddar cheese, grated
      2    Tomatoes, chopped                   2    Tortillas
 
  In fry pan, combine onions, garlic and oil.  Heat gently for 5 minutes. Add
  tomatoes and chili.  Meanwhile, in separate pan, poach eggs.  Heat
  tortillas by steaming them. Place tortillas on individual plates and top
  with poached eggs. Pour sauce over the top and sprinkle with cheddar
  cheese.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Wild Rice
 Categories: Vegetarian
      Yield: 2 servings
 
    1/2 c  Celery                              2 c  Water
    1/2 c  Onion                             1/2 c  Wild rice
    1/2 c  Parsley, grated                   1/2 c  Short grain brown rice
    1/2 c  Butter                              3 tb Lemon juice
      1    Box (10 oz) tofu                  1/2 ts Rosemary
 
  In skillet, stir-fry celery, onion, and parsley in butter for 10 minutes.
  Blend tofu and water together; add to skillet; also add wild rice, brown
  rice, lemon juice and rosemary; bring to a boil.  Reduce heat to low and
  let rice absorb moisture, about 30-40 minutes. Serve.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Canadian Souffles
 Categories: Cheese/eggs
      Yield: 6 servings
 
      1 tb Butter                            1/2 c  Sour cream
      3 tb Parmesan cheese, grated             3 tb Chopped pimento
      6    Eggs, separated                     1 tb Chopped chives
      8 oz Cream cheese (soft)               3/4 ts Dry mustard
      1 c  Grated cheddar cheese             3/4 lb Canadian bacon, diced
 
  Butter bottom and sides of individual souffle dishes and sprinkle with
  Parmesan cheese.  Beat egg yolks until thick and lemon colored, about 5
  minutes.  Beat in cream cheese, cheddar cheese, sour cream, pimento, chives
  and mustard.  Using clean, dry beaters, beat egg whites until stiff.
  Gently, fold into yolk mixture; fold in Canadian bacon.  Turn souffle into
  souffle dishes.  Bake at 350 degrees 25-30 minutes.  Souffle is done when a
  knife inserted in center comes out clean.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Arroz Con Pollo #2
 Categories: Main dish, Mexican, Meats
      Yield: 4 servings
 
      2 tb Oil                                 1    Bay leaf
      2 lb Chicken thighs & legs             1/2 ts Oregano
    1/2 ts Paprika                             1 ts Mixed vegetable seasoning
      1 tb Cilantro, chopped                 1/2 ts Basil
    1/2 c  Onion, diced                        1 c  Celery
      1    Clove garlic, crushed             1/2 c  Almonds
  1 1/2 c  Water                             3/4 c  Short grain brown rice
    1/2 c  White wine                        3/4 c  Wild rice
      3    Tomatoes, diced                     2 c  Peas
      1    Bouillon cube                  
 
  Heat oil and brown chicken in it for 10 minutes.  Add paprika, cilantro,
  onion and garlic.  Saute until onion is clear.  Stir in water, wine,
  tomatoes, bouillon cube, and seasonings; combine thoroughly.  Stir in
  celery, almonds and rice.  Cover and simmer 20 minutes; add peas and simmer
  another 10-20 minutes or until rice is ready.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Stuffed Zucchini #2
 Categories: Main dish
      Yield: 6 servings
 
      6    Zucchini                            3 c  White wine
      4    Tomatoes, diced                     1    Cube vegetable bouillon
      1 c  Bacon, crumbled                   1/4 ts Mint leaves, chopped
      3    Cloves garlic, diced              1/2 c  Butter
      2    Onions, diced                     1/4 c  Lemon juice
  1 1/2 c  Brown rice                          3    Eggs
      2    Bell peppers, diced                 2 tb Parsley, chopped
 
  Trim ends off zucchini; cut in half lengthwise; scoop out centers, leaving
  1/4" around skins.  Combine zucchini centers in fry pan with all other
  ingredients except eggs and parsley.  Saute 30 minutes.  Place zucchini in
  baking dish; stuff with rice-vegetable mix; spoon any extra around
  zucchini; cover with foil. Bake for 20 minutes at 350 degrees. Prick holes
  in foil for steam to escape. Beat together eggs and parsley; pour over
  stuffed zucchini; recover and continue cooking 10 more minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Aniseed Chrabeli
 Categories: Cookies, Desserts
      Yield: 40 servings
 
  1 1/4 c  Sugar                               2 ts Aniseed; ground
      2    Eggs                              1/2    Lemon; use grated peel only
  1 2/3 c  Flour, all purpose; sifted     
 
  Sprinkle baking sheets with flour. In a large bowl, beat sugar and eggs
  until creamy. Stir in flour. Add aniseed and lemon peel. Shape dough into
  1/2 inch diameter ropes. Cut ropes into 3 inch lengths; curve each piece
  into a half-moon shape. Slash outer edge of half-moon in 3 places with a
  sharp knife. Place on prepared baking sheets. Cover and let stand overnight
  at room temperature. Preheat over to 375 F.  Bake cookies 12 to 15 minutes
  or until golden. Remove from baking sheets immediately; cool on rack. This
  cookie is very hard and crisp. It makes an excellent "dunking" cookie!
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cuban Black Bean Soup
 Categories: Soups, Main dish, Low-cal
      Yield: 4 servings
 
      1 lb Beans, dried black                1/2 ts Thyme, dried leaf
      1 c  Onion; chopped                    1/2 ts Oregano, dried leaf
      1 tb Margarine or butter               1/2 ts Salt
      4 c  Water                               1    Pepper, dried whole red
      1    Bouillon cube, beef                 1 c  Pepper, green bell; chopped
     12 oz Ham, cooked lean                  1/3 c  Dark rum (optional)
      2    Bay leaves                          1 c  Sour cream (optional)
 
  Sort and soak beans overnight; drain and discard soak water. In a 4-quart
  pot, saute onion in butter or marg until tender but not browned. Add soaked
  beans, 4 cups water, bouillon cube, ham (cut into 4-6 chunks), bay leaves,
  thyme, oregano, salt & red pepper. Bring to boil; reduce heat. Cover and
  simmer until beans are tender, 1 to 1-1/2 hour. Remove 1 c. beans from
  stew, mash in a bowl with potato masher or fork. Add mashed beans to stew;
  stir to thicken. Remove ham and dice. Remove bay leaves and red pepper, if
  used and discard. Add diced meat, green pepper and rum (if desired) to
  beans. Cover and simmer 15 minutes. Serve beans over rice and top with sour
  cream if desired.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Kahlua Brownies
 Categories: Cookies, Desserts
      Yield: 24 servings
 
----------------------------------BROWNIE----------------------------------
      2 oz Chocolate, unsweetened              1 ts Vanilla
    1/4 c  Butter                              1 tb Coffee, instant crystals
      1 c  Flour, all purpose                  2 tb Kahlua
      1 c  Sugar                             1/2 ts Salt
      2    Eggs; well beaten                 1/2 ts Baking powder

-----------------------------------ICING-----------------------------------
      2 oz Chocolate, unsweetened; chpd        1 tb Corn syrup, light
  1 1/2 c  Sugar                             1/4 ts Salt
      7 tb Milk                                1 ts Vanilla
    1/4 c  Butter                        

----------------------------------TOPPING----------------------------------
      6 oz Chocolate chips, semi-sweet    
 
  BROWNIES: Melt chocolate and butter in top of double boiler. Remove from
  heat and mix thoroughly with all other ingredients. Pour into a buttered 8"
  square pan. Bake in a preheated 350 F oven for 30 minutes.  Cool in pan.
  
  ICING: Mix all ingredients in sauce pan and bring to a boil, stirring
  constantly. Boil 1 minute and remove from heat. When cool, add vanilla.
  Sprinkle icing over cooled brownie base and sprinkle with chocolate chips.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chicken Avocado Melt
 Categories: Main dish, Meats
      Yield: 2 servings
 
      2    Chicken breast halves             1/2    Avocado; peeled, sliced
      1 tb Cornstarch                        3/4 c  Cheese, monterey jack;
    1/2 ts Cumin, ground                            -shredded
    1/2 ts Garlic salt                       1/4 c  Sour cream; divided
    1/2    Egg; lightly beaten               1/8 c  Onion, green, tops only
    1/2 tb Water                             1/8    Pepper, red bell; chopped
      3 tb Cornmeal                                 Tomatoes, cherry
  1 1/2 tb Oil                                      Parsley sprigs
 
  Skin and bone chicken breasts. On hard surface, with meat mallet or similar
  flattening utensil, pound chicken to 1/4 in thickness. In shallow dish, mix
  together cornstarch, cumin and garlic salt. Add chicken on piece at a time,
  dredging to coat. In a small bowl, mix egg and water. Place cornmeal in
  another bowl. Dip chicken, first in egg and then in cornmeal turning to
  coat. In large frying pan, place oil and heat to medium temp.; add chicken
  and cook 2 minutes on each side. Remove chicken to shallow baking pan;
  place avocado slices over chicken and sprinkle with cheese. Bake in 350F
  oven about 15 minutes or until fork can be inserted in chicken with ease
  and cheese melts. Top chicken with sour cream, dividing equally; sprinkle
  with chopped green onion and red pepper.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Waldorf Red Velvet Cake And Frosting
 Categories: Cakes, Desserts
      Yield: 12 servings
 
------------------------------------CAKE------------------------------------
    1/2 c  Shortening                          1 ts Baking soda
      2    Eggs                            1 1/2 c  Sugar
      1 ts Vanilla                           1/4 c  Food coloring, red
      1 ts Salt                                2 tb Cocoa
  2 1/2 c  Flour, all purpose; sifted          1 c  Buttermilk
           -2 to 3 times                       1 tb Vinegar

----------------------------------FROSTING----------------------------------
      1 c  Milk                                1 c  Sugar, powdered; sifted
      5 ts Flour, all purpose                  1 ts Vanilla
      1 c  Butter                         
 
  CAKE:  Cream shortening and sugar till fluffy.  Add eggs and beat 1 minute.
  Add salt, beat.  Add vanilla and coloring to buttermilk. Alternate adding
  flour and milk mixtures to batter. Combine soda and vinegar in cup and add
  to cake batter.  Bake in (2) 9" cake pans at 350F for 25 to 30 minutes.
  Cool on cake racks.
  
  FROSTING: Cook milk and flour until thick; cool in fridge. Beat butter,
  sugar and vanilla with mixer. Add flour and milk mixture a little at a time
  (make ahead of cake so that it has plenty of time to cool). Beat well.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Grandma's Current Pound Cake
 Categories: Breads, Cakes, Desserts
      Yield: 12 servings
 
  1 1/2 c  Currants                            9    Eggs; separated
      1 lb Margarine or butter             4 1/4 c  Flour, all purpose; sifted
      2 c  Sugar                               1 ts Lemon extract
      1 ts Mace                                1 ts Vanilla
 
  Rinse Currents in hot water, drain and dry on a towel.
  
  Cream butter until fluffy, add sugar and spice and cream thoroughly. Beat
  egg yolks until thick and creamy; add to butter mixture and blend well. Add
  one half of the flour and mix until smooth; add remainder of flour and mix
  until smooth again.  Mix in stiffly beaten egg whites. Pour into 2 paper
  lined loaf pans (9"x4"x2.5") and bake at 350F for 1 hour and 25 minutes.
  
  Test for doneness by inserting a toothpick in center.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chiles Rellenos De Queso
 Categories: Appetizers, Main dish, Cheese/eggs, Mexican
      Yield: 2 servings
 
      2    Chiles, calif.; roast & peel        1    Eggs; separated
  1 1/3 oz Cheese, monterey jack            3/16 c  Flour, all purpose
           Oil; for frying               

--------------------------------TOMATO SAUCE--------------------------------
  1 1/3 sm Tomatoes; peeled                 3/16 ts Salt
    1/3 sm Onion                             2/3 sm Chiles, calif.
    1/3    Garlic clove                          pn Cinnamon, ground
    1/3 tb Oil, vegetable                        pn Cloves, ground
   3/16 c  Chicken broth                  
 
  Prepare tomato sauce; keep warm.
  
  Cut as small a slit as possible in one side of each chile to remove seeds.
  Leave stems on. Pat chiles dry with paper towels.
  
  Cut cheese into long thin sticks, one for each chile. Place one stick in
  each chile, using more if chiles are large. If chiles are loose and open,
  wrap around cheese and fasten with wooden picks.
  
  Pour oil 1/4" deep into large skillet. Heat oil to 365 F. Beat egg whites
  in a medium bowl until stiff. Beat egg yolks lightly in a small bowl and
  add all at once to beaten egg whites. Fold lightly but thoroughly. Roll
  chiles in flour, then dip in egg mixture to coat. Fry in hot oil until
  golden brown, turning with a spatula. Drain on paper towels. Serve
  immediately topped with tomato sauce.
  
  Tomato Sauce: Combine tomatoes, onion and garlic in blender or food pro-
  cessor; puree. Heat oil in a medium saucepan, add tomato mixture. Cook 10
  minutes, stirring occasionally. Add broth, salt, chiles, cloves and
  cinnamon. Simmer gently 15 minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Whole Wheat Bread (machine)
 Categories: Breads
      Yield: 1 servings
 
  2 1/2 ts Yeast, dry                      1 1/2 tb Sugar
  2 1/4 c  Flour, bread                    1 1/2 tb Milk, dry skim
    3/4 c  Flour, whole wheat              4 1/2 ts Shortening or sweet butter
  1 1/2 ts Salt                            1 1/4 c  Plus 1 T lukewarm water
 
  Put dry yeast in inner pot. Add all remaining ingredients except water.
  Carefully pour in lukewarm water. Press the Select button for white bread.
  Press the Start button. (When using the preset timer, refer to the
  instruction manual.) After taking out the baked bread from the auto bakery,
  slice it as desired.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Vegetable Tamale Pie
 Categories: Main dish, Low-cal, Vegetables
      Yield: 4 servings
 
-----------------------------VEGETABLE FILLING-----------------------------
     14 oz Beans, cooked pinto; drained      1/2 c  Pepper, red bell; cubed
      1 c  Onion, white; chopped               6 oz Cheese, sharp cheddar;
    1/2 c  Pepper, green bell; cubed                -grated
      2    Pepper, jalapeno; seeded and        8    Olives, ripe; sliced
           -chopped                          3/4 ts Garlic
      2 c  Tomatoes, chopped canned;         3/4 ts Cumin, ground
           -drained                          3/4 ts Chile powder

-------------------------------TAMALE TOPPING-------------------------------
    1/2 c  Flour, all purpose                1/8 ts Salt
      1 tb Flour, all purpose; (add to         1 lg Egg; @ room temp
           -above)                           1/2 c  Yogurt, plain
  1 1/2 ts Baking powder                       2 ts Margarine; melted & cooled
  3 3/4 oz Cornmeal, yellow                    1 tb Chives; cut to garnish, opt.
    1/2 ts Baking soda                    
 
  Preheat oven to 375F.
  
  Spray an 8"x8" pan with non-stick cooking spray. Into prepared baking pan,
  place all filling ingredients. Toss until well mixed; set aside. To prepare
  tamale topping, in medium bowl, place flour, cornmeal, baking powder,
  baking soda, and salt; stir until evenly mixed. In a small bowl, beat
  yogurt, egg and margarine. Add to dry ingredients and stir just until dry
  ingredients are moistened. Spoon mixture evenly on top of vegatable
  filling. If desired, sprinkle evenly with chives. Bake 35-40 minutes, until
  filling is hot and bubbly, topping is lightly browned and a toothpick
  inserted in center of topping comes clean.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Wild Rice With Mushrooms
 Categories: Rice
      Yield: 4 servings
 
    1/2 c  Wild rice                         1/2 c  Mushrooms; sliced
  1 1/3 c  -Water; cold                        2 tb Green onion
      1 ts Chicken bouillon                         Thyme; dried
      2    Bacon slice                              Parsley; snipped
 
  Pour cold rice over rice in strainer and lift rice with fingers (to remove
  any impurities). Combine rice and 1 1/3 cups water and bouillon. Bring to a
  boil, reduce heat. Cover and simmer 60 minutes.* Meanwhile cook bacon
  partially and add mushrooms, green onion and thyme. Cook till bacon is
  crisp and mushrooms soft. Drain off fat. Add to cooked rice. Season with
  pepper. Sprinkle with chopped parsley. Time consuming and expensive. Be
  prepared to give wild rice as much cooking time as possible, occasionally
  it will require a bit more time as it absorbs water more slowly than
  regular rice. Source: Canadian govt publication
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Green Tomato Soup
 Categories: Soups, Canadian, Vegetables
      Yield: 1 servings
 
      3 c  Tomatoes; green                   1/4 ts -Pepper
           -peeled & chopped fine              2 c  -Water
      1    Onion; chopped                    1/4 ts Baking soda
    1/4 ts Cinnamon                            3 tb Butter
    1/8 ts Cloves; ground                      3 tb Flour; all purpose
      1 ts Sugar                               4 c  Milk
 
  Place in the saucepan; the tomatoes, onion, cinnamon, ground cloves, sugar,
  pepper and water. Bring to a boil and boil for 30 minutes. Add the soda.
  Melt the butter, add the flour. Mix and add the milk. Cook till creamy,
  stirring constantly. Add green tomatoes to the cream. Mix thoroughly. Salt
  to taste and serve.
  
  from the Quebec section of the _The Canadiana Cookbook_ by Mme. Jehane
  Benoit
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Quebec Poached Salmon
 Categories: Canadian, Seafood
      Yield: 1 servings
 
      4    Salmon steaks 4-6                   1    Onion; small-quartered
      1 tb Oil; salad                          4    Parsley sprigs
      1    Lemon juice; from 1 lemon           6    Peppercorns-crushed with
           Lemon peel; from 1/2 lemon               -back of spoon
      1 tb Salt                          

--------------------------SAUCE VERTE (GREEN SAUCE--------------------------
    1/2 c  Green onion tops or: Chives       1/2 c  Spinach- uncooked
    1/2 c  Green pepper                        2 tb Lemon juice
    1/4 c  Parsley                             1 c  Mayonnaise
 
  Spread the oil in a frypan or baking dish. Place the salmon steaks next to
  one another, but not overlapping. Add the lemon juice and peel,
  peppercorns, salt, onion and just enough hot water to cover the fish. Cover
  and poach on top of the stove (if using frypan) over low heat, for 10-12
  minutes or in 325F oven (in baking dish) for the same length of time or
  until the salmon flakes. Allow the fish to cool in the liquid. Drain well
  and remove the skin. Arrange on platter, then cover completely with the
  following sauce. Serve with a cucumber salad.
  
  Sauce Verte: Chop the vegetables coarsely and put in blender with lemon
  juice. Cover and blend until it turns iinto a sort of mush with small bits
  of this and that in it. Add the mayonnaise and blend. If you don't have a
  blender, chop the ingredients very finely and blend them into the
  mayonnaise with the lemon juice, crushing them as much as possible to give
  color to the sauce.
  
  From the author, "Use salmon steaks for this colourful and tasty dish. It
  is then easy to make it for 2 or 10."
  
  Source: _The Canadiana Cookbook_ by Mme. Jehane Benoit
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Apple Pancakes From The Townships
 Categories: Canadian, Cakes
      Yield: 4 servings
 
      2 c  Flour; all purpose              2 1/4 c  Soue milk; buttermilk
      1 tb Baking powder                       2    Eggs
      1 ts Baking soda                         1 c  Apples;unpeeled,
      2 ts -Salt                                    -cut in pieces
      3 tb Sugar                               6 tb Butter; melted
      1 ts Cinnamon                       
 
  Crepes aux pommes des Cantons
  
  Sift together flour, baking powder (1 Tbsp amount is correct), baking soda,
  salt sugar and cinnamon. Beat sour milk and eggs in a small bowl. Add
  apples, unpeeled and cut into small pieces and melted butter. Add the sour
  milk mixture to the dry ingredients. Stir well. Cook as you would ordinary
  pancakes in greased cast iron fry pan. Brown on both sides. Serve plain or
  with butter and maple syrup.
  
  to quote Mme Benoit, " Each year at the end of September, the whole family
  would go to the Eastern Townships Apple Festival. And there, instead of
  eggsin syrup as was the custom at sugaring parties, apples pancakes were
  served with lots of butter and delicious Townships maple syrup."
  
  Source: Mme. Jehane Benoit's _My Grandmother's Kitchen_ a collection of
  recipes from her grandmother's recipe book with modern measures and
  instructions added.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Christmas Oyster Soup (soupe Aux Huitres De Noel)
 Categories: Soups, Canadian
      Yield: 4 servings
 
      2    Carrots; mediun                   1/4 c  Butter; melted
           -peeled & grated in long,           4 c  Milk; or 1/2 milk, 1/2 cream
           -thin shreds                        4 c  Oysters
    1/2 c  Celery; finely diced                     -salt and pepper to taste
 
  Peel and grate in long thin shreads, the carrots and add finely diced
  celery. Melt butter in saucepan and add the vegetables. Stir. Cover and
  simmer over very low heat for 20 minutes, without browning the vegetables.
  Add milk (or use 1/2 milk, 1/2 cream); bring to a boil. Heat oysters in
  enamelled cast iron pan over medium heat; do not boil. Pour into milk and
  serve. Uase salt and pepper to taste.
  
  The soup should be served as soon as ready, otherwise it tend to curdle.
  The milk and vegetables can be be prepared ahead of time and the oysters
  heated and served at the last minute.
  
  To quote Mme. Benoit,"This traditional Quebec dish is still very much
  alive.  My grandmother's recipe is, as far as I am concerned, the best
  there is." Note: from Anne - it seems as oysters were used at Christmas. My
  maternal grandmother from the American midwest had a similar Christmas
  oyster dish although hers included corn.
  
  Source: _My Grandmother's Kitchen" by Mme. Benoit
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pumpkin Potatoes
 Categories: Vegetables, Canadian
      Yield: 1 servings
 
           Pumpkin ;(equal parts of)                Butter
           - peeled                                 Bacon
           Potatoes; peeled                         -salt & pepper to taste
      1    Onion; finely chopped          
 
  Pommes de terre a la citronuille
  
  The directions for this recipe are very loose; Boil together equal parts of
  peeled potatoes and pumpkin. When cooked, drain them, add 1 good sized
  onion, finely chopped and a piece of butter. Mash all till creamy, season
  to taste and serve with golden sliced of fried salt pork or bacon. To quote
  Mme. Benoit, "Grand-mere was a wizard with pumpkin. Her mashed potatoes
  pumpkin french fried chips were super. It's amazing how most of what we
  enjoyed in our youth remains a pleasure as we grow older. In the autumn of
  1959 I made these on my television show. The amount of mail requesting the
  recipe was unbelievable!"
  
  Source: _My Grandmother's Kitchen_ by Madame Jehane Benoit
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Oatcakes (not Sweet)
 Categories: Breads
      Yield: 1 servings
 
  3 1/2 c  Oats; quick                       1/2 c  Shortening
      1 ts -salt                             1/2 c  -water ,approx.
      2 tb Flour                          
 
  Combine the oats, salt and flour. Cut in the shortening and add enough
  water to dampen and form a ball. (A food processor does the work in a
  jiffy). Leave to swell for ten minutes. Divide the doght and roll eacxh
  part to 1/8" thickness; slide onto ungreased cookie sheet, indent in
  squares with a pastry wheel or knife. Bake in 350F for about 1/2 hour but
  watch that they don't turn brown.
  
  Sweet Oatcake: Add 1 cup sugar to recipe.
  
  Anne's note: That recipe is labelled "Bannock" in the title in cookbook but
  it far more a nonsweet oatcake in the tradition of Walker's oatcakes (it
  appears as "oatcakes" in the book's index.
  
  Source: _More Baking with Schmecks Appeal_)
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Singing Hinnies
 Categories: Breads
      Yield: 1 servings
 
      4 c  Flour                             1/4 c  Margarine
      2 ts Sugar                           1 1/4 c  Currants or currants and
      1 ts Baking soda                              -sultanas mixed
      2 ts Cream of tartar                     2 tb Milk;or enough to make
      1 pn -salt                                    -stiff dough
    1/4 c  Lard                           
 
  These are hotcakes from the isle of Cape Breton in Nova Scotia.
  
  Mix flour, sugar, baking soda, cream of tartar and salt then rub in lard (I
  would use shortening) and margarine. Add currants and milk to make dough
  stiff enough to roll 3/4" thick. Cut into thick rounds and bake on greased
  griddle or lightly greased electric pan saet on low, until brown. Turn and
  cook on the other side. Split and spread with butter and jam.
  
  Source: _More Baking with Schmecks Appeal_
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cape Breton Scones
 Categories: Breads
      Yield: 1 servings
 
      2 c  Flour                               1 c  Raisins or currants
      2 tb Sugar                             1/2 c  Sour cream
      1 tb Baking powder                     1/4 c  Oil
      1 ts -salt                               1    Egg;slightly beaten
    1/4 ts Basking soda                        3 tb Milk
 
  Sift together dry ingredients and stir in the raisins. Blend the remaining
  ingredeints and stir in the flour mixture until the dough is all together.
  Toss on a lightly floured surface until no longer sticky. Knead a few
  times. Divide the dough in half then pat each ball of dough into a 6 "
  circle with the top slightly rounded. Brush the tops with milk and sprinkle
  with sugar. Cut each circle into 6 wedges. Place 2 inches appart on a
  cookie sheet. Bake at 425F for 10 to 12 minutes or till golden. Serve hot
  with butter and jam or flavoured butter or honey.
  
  Source: _More Baking with Schmecks Appeal_
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pictou County Oatcakes
 Categories: Breads
      Yield: 1 servings
 
      2 c  Oatmeal                           3/4 c  Shortening
      1 c  Flour                             1/4 ts Baking soda
      1 c  Brown sugar                       1/4 c  -boiling water
      1 ts -Salt                          
 
  Combine dry ingredients and cut in shortening. Disolve baking soda in the
  boiling water and add, continuing to mix with a knife. Mold with the hands
  and shape into a long wedge. Slice off and bake in a 400F oven for 10
  minutes. This recipe comes from the county where the Scots first landed in
  Canada (and where my dad was born.) To quote the author, "Our Scottish
  ancestors used "real" oatmeal when they made their favorite oatcakes.
  However sugar did creep in, as indicated bt this 75 year old recipe. (The
  book was published in 1971 so the recipe would be form the year 1894.)
  
  Source: _Out of Old Nova Scotia Kitchens_
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: The Mother Superior's Cabbage Salad
 Categories: Canadian, Vegetables
      Yield: 1 servings
 
      3 c  Cabbage; finely grated              2 tb Vinegar
      1    Onion; small,minced               1/4 ts -salt
    1/2 ts -salt                             1/4 ts -pepper
      2    Apples; red, unpeeled,grated      1/2 c  Sour cream;thick
      1 tb Sugar                          
 
  La salade de choux de la Mere Superieure
  
  From Mme Benoit, "The Mother Superior at the village covent would prepare
  this recipe from special guests. Many people still make this cabbage salad
  with sour cream."
  
  Mix together in a large bowl, grated cabbage, minced onion, salt and grated
  apples. Mix togehter sugar, vinegar, salt, pepper and thick sour cream.
  Refrigerate the salad and dressing for 20 minutes before serving. Then pour
  the dressing over the cabbage, mix well, and salt for salt and vinegar.
  
  Source:_My Grandmother's Kitchen_ by Mme. Jehane Benoit
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Girdle Scones
 Categories: Breads, Canadian
      Yield: 1 servings
 
  3 1/2 c  Flour;all purpose*                1/4 c  Shortening or lard
      6 tb Baking powder                       1    Egg
      1 ts -salt                           1 1/2 c  Milk
      1 tb Sugar;granulated               
 
  *Canadian all purpose flour is very hard; the American equilvant is bread
  flour This recipes comes from the town of Fergus, Ontario, founded by two
  Scots in the 1880s. A girdle is a large cast iron pan.
  
  Heat flat cast iron pan on low heat for 10 to 15 minutes or until hot. (To
  test, sprinkle with a little flour; if it browns in 10 to 15 seconds, the
  pan is hot enough.) Meanwhile in a large mixing bowl, stir flour, baking
  powder, salt and sugar; with fingertips, rub in shortening or lard till
  crumbly. Whisk egg with 1 cup of the milk. Make a well in the centre of the
  dry ingredients; pour in the liquid. With wooden spoon, stir to make soft,
  but not sticky dough, adding more milk as needed. Turn out onto floured
  board, knead 3 or 4 times. Pat or roll to no more than 1/4 - 1/2 inch. With
  sharp knife, cut into small triangles. Place a few at a time on pan; cook,
  rotating scones occasionally for 5 to 6 minutes or until bottoms are
  browned. Serve hot. MAKES: approx 2 DOZEN
  
  SOURCE: _From Our Mother's Kitchens_
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: All Canadian Coffee
 Categories: Beverages, Canadian
      Yield: 4 servings
 
    1/4 c  Maple syrup; pure                   3 c  Coffee; hot, black,
    1/2 c  Rye whiskey                              -double strength

----------------------------------TOPPING----------------------------------
    3/4 c  Whipping cream                      4 ts Maple syrup; pure
 
  Topping: Whip cream with maple syrup just up until soft mounds; set aside.
    Divide maple syrup and whiskey among 4 warmed heatproof glass mugs or
  goblets. Pour in coffee to 1 inch of top; spoon topping over coffee.
  Deocrate with tiny Canadian flags if desired. MAKES: 4 Servings SOURCE: The
  Merry Christmas Cookbook from Canadian Living magazine
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: French Canadian Pea Soup
 Categories: Canadian, Soups, Vegetables
      Yield: 1 servings
 
      1 lb Dried peas                        1/4 c  Carrots;grated
      8 c  -Water                            1/4 c  Parsley; fresh,chopped
    1/2 lb Salt pork-all in one piece          1    Bay leaf;small
      1    Onion, large;chopped                1 ts Savory, dried
    1/2 c  Celery;chopped                           -Salt and Pepper
 
  "Newfoundland Pea Soup is very similar, but usually includes more
  vegetables such as diced turnips and carrots, and is often topped with
  small dumplings. This soup is very good reheated.. The most authentic
  version of Quebec's soupe aux pois use whole yellow peas, with salt pork
  and herbs for flavour. After cooking, the pork is usually chopped and
  returned to the soup, or sometimes removed to slice thinly and served
  sepaprately. Instead of fresh or dried herbs, herbes salees (herbs
  preserved with salt) are often used; they are available commercially or
  made at home.
    Pea soup remains a popular dish in resturants where tourists enjoy a true
  taste of old Quebec. In some variations, a little garlic, leeks, other
  vegetables or a ham bone are added for flavour. For a thicker consaistency
  (though this is not traditional) a cup or two of cooked peas can be pureed
  then returned to the soup."
  
  Wash and sort peas; soak in cold water ovvernight. Drain and place in a
  large pot; add water, parsley, salt pork, onion, celery, carrots, parsley,
  bay leaf, savory and 1 tsp salt. Bring to a boil; reduce heat and simmer
  until peas are very tender, about 2 hours, adding more water if needed.
  Remove salt pork; chop and return to soup. Discard bay leaf. Season to
  taste with salt and pepper. MAKES 8 SERVING: SOURCE: "The First Decade"
  chapter in _A Century of Canadian Home Cooking_
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Bannock
 Categories: Canadian, Breads
      Yield: 6 servings
 
      1 c  Whole wheat flour                 1/2 ts -Salt
    1/2 c  All purpose flour                   2 tb Butter, melted
    1/2 c  Rolled oats                       1/3 c  Raisins; optional
      2 tb Sugar, granulated                 3/4 c  -Water; approx,
      2 ts Baking powder                  
 
  "Bannock, a simple type of scone was cooked in poineer days over open
  fires. Variations in flours and the addtional of dried or fresh fruit make
  this bread the simple choice of Canadian campers even today.  Oven baking
  has become an acceptable alternative to the cast iron frypan. McKelvie's
  resturant in Halifax serves an oatmeal version similatr to this one. For
  plain bannock, omit rolled oats and increase the all purose floue to 1
  cup.... One of the earliest quick breads, bannock was as simple as flour,
  salt, a bit of fat (often bacon grease) and water. In gold rush days, dough
  was mixed right in the prospector's flour bag and cooked in a frypan over
  an open fire.
   Indians wrapped a similar dough around sticks driven into the ground
  beside their camp fire, baking it along with freshly caught fish. Today's
  native _Fried Bread_ is like bannock and cooked in a skillet.
     Newfoundlander's _Damper Dogs_ are small rounds of dough cooked on the
  stove's dampers while _Toutons_ are similar bits of dough deep fried. At a
  promotional luncheon for the 1992 Inuit Circumpolar Conference, Eskimo
  Doughnuts, deep fried rings of bannock dough, were served. It is said that
  Inuit children prefer these "doughnuts" to sweet cookies.
     Red River settlers from Scotland made a frugal bannock with lots of
  flour, little sugar and drippings or lard. Now this same bread plays a
  prominent part in Winnipeg's own Folklorama Festival.
     At Expo '86 in Vanocuver, buffalo on bannock buns was a popular item at
  the North West Territories ' restaurant. In many regions of Canada, whole
  wheat flour or wheat germ replaces part of the flour and cranberries or
  blueberries are sometimes added. A Saskatchewan firm markets a bannock mix,
  and recipe books from coast to coast upgrade bannock with butter, oatmeal,
  raisins, cornmeal and dried fruit."
  
  Stir together flours, oats, sugar, baking powder and salt. Add melted
  butter, raisins (if using) and water, adding more water if needed to make
  sticky dough. With floured hands, pat into greased pie plate. Bake in 400F
  oven for 20 to 25 minutes or until browned and tester comes out clean. Cut
  into wedges. SERVES:6 VARIATIONS: In place of raisins add chopped dried
  apricots or fresh berries.(Blueberries are terrific if one is camping in
  northern Ontario in August.)
  
  SOURCE: "The First Decade" chapter in _A Century of Canadian Home Cooking_
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cape Breton Oatcakes
 Categories: Canadian, Breads
      Yield: 1 servings
 
      2 c  Flour;all purpose                 1/2 ts -Salt
      2 c  Rolled oats                         1 c  Shortening
      1 c  Brown sugar;packed                1/2 c  -Cold water
      2 ts Baking powder                 

------------------------------SAVORY VARIATION------------------------------
      2 c  Oatmeal; scotch type*             1/4 ts -Salt
      1 c  Flour;all purpose                 1/3 c  Shortening; or lard or
      2 ts Sugar, granulated                        -bacon fat
      2 ts Baking powder                     1/4 c  -Cold water
 
  Anne's note: I prefer the savory version as it is closer to the original
  Scottish version ; my grandmother in Nova Scotia uses 'pinhead' oatmeal, a
  fine grind of oatmeal sold in the Maritimes, "Ogilivy's" is the most
  popular brand there. Processing the oats in a food procesor for a few
  seconds should help.
  
  "If desired process the oats in a food processor for 10 seconds to get a
  finer texture...The original recipe for oatcakes likely arrived with
  Scottish settlers in Nova Scotia. Fine oatmeal ground in the pioneer's
  gristmills, a little fat worked with fingertips, and perhaps a touch of
  sugar, made a crispy baked "cake" to eat with cheese or jam. Over the
  years, Cape Bretoners (and eventually all cooks across Canada) used rolled
  oats and more sugar to make a coolie-like oatcake. The Glenghorm Resort in
  Ingonish, Nova Scotia, prints a recipe for these regional favorites on its
  postcards. Trilibys, a British version, richer and filled with a coked date
  mixture, lead to the Date Sandwich Cookies so popular in Canada over the
  years."
  
  Sweet version: Stir together flour, oats, sugar, baking powder and salt;
  rub in shoetening with fingertips. Mix in water with fork, until ball
  forms; divide in half.
    On a floured surface, roll out each half to 1/4 inch (5 mm) thickness.
  Cut into 2 1/2 inch (6 squares), then into triangles. Bake on lightly
  greased baking sheets in 350F oven for 15 minutes or till lightly browned.
  Transfer to racks to cool. MAKES: 60
  
  Savory Variation: (to serve with cheese) Mix 2 cups Scotch-type oatmeal, 1
  cup all-purpose flour, 2 tsp each granulated sugar and baking powder, and
  1/4 tsp salt. Work in 1/3 cup shortening, lard or bacon fat. Add 1/4 cup
  cold water. Proceed as above.
  
  SOURCE: The 1st decade chapter of _A Century of Canadian Home Cooking_
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Fish And Brewis
 Categories: Canadian, Seafood
      Yield: 4 servings
 
      1 lb Salt cod                            1 c  Salt prok; diced
      2    Hardbread or hardtack cakes    
 
  "Fish and brewis (pronounced "brews") is one of the oldest traditional
  dishes of Newfoundland. ... The fish in Fish and Brewis is salt cod and the
  brewis is made from hardtack or hardbread, which is avilable everywhere in
  Newfoundland and in specialized grocery stores across Canada. The dish is
  always sprinkled with scrunchions, crisp fried bits of salt pork.
  Fisherman's Brewis is sometimes the same as Fish and Brewis, but often the
  fish and bread are chopped while hot and mixed together, or fresh cod is
  used instead of salt cod."
  
  Cut cod into serving-size pieces. Soak cod and hardbread separately in cold
  water for 8 hours or overnight. Drain fish. In saucepan, cover fish with
  cold water. Heat to boiling and boil gently for 15 to 20 minutes or until
  tender; drain.
    Meanwhile, in skillet, fry salt pork until golden. Brain breadand place
  in saucepan, cover with salted water and bring to a full boil. Drain
  immediately and serve with fish on warm plates. Sprinkle with scrunchions.
  SERVES:4
  
  SOURCE: The Thirties chapter in _A Century of Canadian Home Cooking_
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Aunt Velma's Shortbread
 Categories: Cookies
      Yield: 1 servings
 
      1 c  Butter                          2 1/2 c  Flour, all purpose - sifted
    1/2 c  Sugar,icing                    
 
  Preheat oven to 350F. Place butter in bowl, should be at room temperature.
  Add icing sugar. work together with hands. Add flour. Keep working with
  hands till well mixed. Put the dough on a board and pat to 1/2" thickness.
  Cut in rectangles or fancy designs. Bake 20 - 25 minutes at 350F till
  light brown on edges. Anne's note, it is easier to make this recipe in the
  food processor.
  
  Source: my Aunt Velma via my grandmother in Nova Scotia's recipe box
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Maple Tourlouche ( Upside Down Cake)
 Categories: Cakes, Canadian
      Yield: 1 servings
 
      1 c  Maple                               2 ts Baking powder
      1 tb Butter; softened                  1/8 ts Salt
      3 tb Sugar                             1/4 ts Nutmeg or cinnamon
      1    Egg                               1/2 c  Milk
      1 c  Flour, all purpose                1/4 c  Nutmeats, finely chopped (op
 
  Bring syrup to a boil and pour into a generously buttered 8 by 8 by2 baking
  dish.  Let stand in a warm place, With a large spoon beat butter, sugar and
  egg together until creamy. Mix remaining dry ingredietns and add with the
  milk to the creamed mixture, stirring until well blended. Place as four
  large balls into hot syrup, then stretch dough with two forks until all are
  joined together.  This is easy because the dough gets soft when it comes in
  contact with the hot syrup. If using nut meats, add them to the hot syrup.
  Bake at 350 degrees for 30 minutes. Tastes great with ice cream or whipping
  cream, served warm. From a recipe by Mme. Jehane Benoit. in _The Canadiana
  Cookbook_
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Nainamo Bars - Revisionist
 Categories: Candies, Canadian
      Yield: 1 servings
 
    3/4 c  Butter & 1 tbsp                     2 c  Graham cracker crumbs
      5 tb Sugar                             1/2 c  Vanilla pudding
      5 tb Cocoa                               2 c  Sugar; icing
      1 ts Peppermint extract                  2 oz Chocolate; unsweetened
      1    Egg                            
 
    Heat 1/2 cup butter, sugar, cocoa and peppermint in saucepan. Beat in egg
  and stir till consistency of custard. Remove from heat and stir in crushed
  graham crackers. Press mixture into greased 8" sqaure pan. Cream together
  1/4 cup of remaining butter, the pudding and icing sugar. Spread over
  graham cracker layer. Melt chocolate with remaining 1 Tbsp butter, then
  pour over second layer. Let sit for a few minutes, then refrigerate for 1
  hour before cutting. Makes: 3 dozen squares Source: Harrowsmith Cookbook
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Nanaimo Bars
 Categories: Candies, Canadian
      Yield: 1 servings
 
           First layer:                             Second layer:
    1/2 c  Butter; unsalted                  1/2 c  Butter; unsalt, room temp
    1/4 c  Sugar                               3 tb Cream
      5 tb Cocoa powder; unsweetened           2 tb Vanilla custard powder (eg.
      1    Egg; beaten                         2 c  Icing sugar
  1 3/4 c  Graham wafer crumbs                      Icing:
      1 c  Coconut; sweetened                  4 oz Chocolate; semisweet (4 sq)
    1/2 c  Almonds; finely chopped             2 tb Butter; unsalted
 
    For 1st Layer: Place butter, sugar and cocoa powder in double boiler over
  barely simmering water. Stir occiasionally till melted. Agg egg and stir to
  cook and thicken. Remove from heat and stir in graham wafer crumbs, coconut
  and almonds.  Press firmly in ungreased 8" square pan. Chill.
   For 2nd layer: Cream together butter, cream and custard powder together in
  bowl. Gradually beat in icing sugar till light and fluffy. Spread over
  first layer. Chill. For Icing: melt chocolate and butter in top of double
  boiler over barely simmering water (or in microwave). Stir to combine. Cool
  to room temp. Spread evenly over 2nd layer with spatula. Chill. Cut into
  bars. MAKES: 16-24
  
  a contest winner for best Nanaimo bar in Nanaimo, British Columbia. very
  sweet! Source: Toronto Sun-contest winner
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Runny Butter Tarts
 Categories: Desserts, Canadian
      Yield: 1 servings
 
    1/4 c  Raisins                             1    Egg
     16    Tart shells; baked                  1 ts Vinegar
    1/4 c  Butter;soft                         1 ts Vanilla
    1/2 c  Sugar; brown, lightly packe              Salt
    1/2 c  Corn syrup                     
 
     Preheat oven to 400F. Sprinkle raisins evenly in baked shells. In bowl,
  cream together butter and sugar; beat in corn syrup, egg, vinegar, vanilla
  and salt. Pour into pastry shells, filling each 3/4s full.
    Bake in 400F oven for about 10 minutes or just till runny in centre. Let
  cool in pan for 1 minute, remove to rack and let cool completely.
   Makes 16 tarts. Source: FOOD magazine (now defunct)
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Skidaddle Cookies
 Categories: Cookies, Canadian
      Yield: 1 servings
 
      3 c  Flour                               1 ts Vanilla
      1 ts Baking soda                         1    Egg
    1/2 ts Salt                                1 c  Fruit cocktail, well drained
    3/4 c  Butter                            1/2 c  Walnuts
  1 1/2 c  Sugar, brown lightly packed    
 
  "Skidaddle Ridge, New Brunswick, cam by itd name because it was a hideout
  for draft dodgers. The "Skidaddlers were Democrats who, not in sympathy
  with the Republican Party during the Civil War; "skidaddled" out of the
  country. Most of them returned home after the war, but many stayed to
  settle in New Brunswick and Southern Ontario.
  
  These cookies are frequently packed in the lunch boxes carried by hunters
  in this region."
  
  Sift together the flour, baking soda and salt.  Cream together the butter,
  brown sugar and vanilla. Beat in the egg and fruit cocktail. Stir in the
  dry ingredients  and add the walnuts. Drop batter from a teaspoon about 2
  inches about on a greased baking sheet. Bake in 350 oven for 10 to 12
  minutes, or until golden brown. MAKES: about 6 dozen Source:_The Laura
  Secord Canadian Cookbook_
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Sugar Pie - Hotel Paulin
 Categories: Pies, Canadian
      Yield: 1 servings
 
           Pastry for 9" pie                   2    Eggs
      2 c  Brown sugar; packed                 1    Egg yolk
      2 tb Flour; all purpose                  1 c  Milk
           Salt; pinch                         1 ts Vanilla
 
    Roll out pastry and fit into 9" pie plate, trim and flute edges. In bowl,
  blend sugar, flour and salt. In separate bowl using electric mixer, beat
  eggs and yolk till frothy; beat in milk and vanilla. Stir egg mixture into
  sugar mixture till smooth. Bake in 400F oven for 10 minutes; reduce to 350F
  and bake for about 35 minutes or till crust is golden brown and filling is
  set. Let cool on rack.
  
  a French Canadian speciality Source: Canadian Living magazine, the same
  recipe is called "Acadian Sugar Pie" in _Canadian Living's Country Cooking_
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pommes Caramel (caramel Apples)
 Categories: Desserts, Canadian
      Yield: 1 servings
 
    1/3 c  Butter                              1 ts Vanilla
      1 c  Sugar; Brown pref.                  6    Apples
 
  Melt butter in frypan and add sugar. Stir till sugar is dissolved or
  softened and everything is well blended, then add vanilla. Core unpeeled
  apples, cut them into quarters and add to hot sugar. Simmer uncovered over
  medium heat, basting often with the syrup for 15-20 minutes.
  
  To quote the author, "Make these with the first fresh apples. In Quebec we
  use the first ripe Melbas. Served hot or cold, they are superb on ice
  cream." Source: _Canadiana Cookbook_ by Mme. Jehane Benoit
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Quebec Apple Dumplings
 Categories: Desserts, Canadian
      Yield: 1 servings
 
      1    Pie dough (double batch)                 Butter
    1/4 c  Cheddar cheese-grated             3/4 c  Sugar
     12    Apples; medium- peeled &          1/4 c  Sugar; Brown
           -cored                            1/4 c  Cream
    1/2 c  Mincement                                Lemon rind; 1/2 lemon
    1/4 c  Rum                            
 
  Preheat oven to 400F. Make enough pie enough to roll into 12 6"x6" squares
  (about a double batch.) Sprinkle each square with 1 tsp grated cheddar.
  Peel and core apples and place one on each square. Fill the centre of each
  apple with 2 tsp (or 1 heaping tsp) of mincement, 1 tsp of rum, a dot of
  butter and 1 Tablespoon sugar. Bring diagonally opposite corners of dough
  over the apple to form ears at the top. Cover the 'ears' with aluminium
  foil. Mix the brown sugar, cream and grated lemon rind. Brush the dumplings
  with this mixture and bake 35 to 45 minutes in 400F oven.Remove foil, brush
  ears with cream mixture and return to oven till 'ears' are brown. Serve
  warm to plain cream or sweetened cream, flavoured with rum.
  
  Note from Anne MacLellan: Mme Benoit does not give total amounts for
  cheese, sugar, mincement and rum. I used Meal Master's conversion to
  decimal and back to calculate the total amounts.
  
  To quote Mme. Benoit,"In Quebec these were baked in deep brown earthenware
  pudding dishes and served on a hot wooden board or tray surrounded by
  autumn leaves or boughs cut from the Christmas tree. It was a traditional
  in our family to serve these dumplings after we had finished decorating the
  Christmas tree."
  
  Source:_The Canadiana Cookbook_ by Mme. Jehane Benoit
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Soft Molasses Cookies
 Categories: Cookies
      Yield: 1 servings
 
      1 c  Sugar                           4 1/2 c  Flour
      1 c  Shortening                          3 tb Flour
      1    Egg                                 4 ts Baking soda
      1 c  Molasses                        2 1/2 ts Ginger
      1 c  Sour milk or buttermilk        
 
  Mix sugar, shortening, egg and molasses in bowl. Then mix flour, soda, salt
  and ginger together. Add milk & flour one after another; blend together.
  Drop by teaspoonfuls onto greased cookie sheets. Bake 7 minutes in 350F.
  This recipe is from my grandmother in Nova Scotia's recipe box.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cape Breton 'pork Pies'
 Categories: Pies
      Yield: 1 servings
 
--------------------------------TART SHELLS--------------------------------
      1 c  Butter                              2 c  Flour
      4 ts Icing sugar; confectioner's   

----------------------------------FILLING----------------------------------
      2 c  Dates; chopped                      1 c  -Water
  1 1/2 c  Brown sugar                              Lemon juice
 
  "How these little tarts got their name remains a mystery to us. It could be
  that pork fat was once used as the shortening or it just moght be a
  reflection of the wonderful Cape Breton sense of humor."
  
  Tart Shells: Cut the butter into the flour; add the suga rand knead until
  well blended. Press small amounts of dough into small muffin tins. Press
  small amounts of dough into small muffin tins. Bake in a 425F oven for 10
  minutes. When cool fill with the following:
  
  Filling: Simmer the above ingredients until the dates are of soft
  consistency. Cool; then fill the tart shells. Ice with butter icing.
  
  Source: _Out of Old Nova Scotia Kitchens_
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Butter Tart Pie
 Categories: Pies, Canadian
      Yield: 1 servings
 
      3    Eggs                            1 1/2 ts Vanilla
    3/4 c  Brown sugar; packed               1/4 ts -salt
    3/4 c  Corn syrup                      2 1/4 c  Currants or raisins
      3 tb Butter; melted                      1    Pie shell, 9", unbaked
      4 ts Flour; all purpose             
 
  In bowl, beat eggs lightly. Stir in brown sugar, corn syrup, butter, flour,
  vanilla and salt until blended. Stir in currants or rasisns. Pour in pie
  shell. Bake in 400F for 5 minutes. Remove heat to 250F. Bake for about 30
  minutes longer or till centre is just firm to the touch, covering eadges of
  pastry with foil if browning too much. Let cool completely before cutting.
  MAKES:10 Serving
  
  This version of butter tarts (a Canadian speciality) is easier to prepare
  than the traditional individual tarts. It is very rich and best served in
  small pieces.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Squamish Bars
 Categories: Candies, Canadian
      Yield: 1 servings
 
      1 c  Peanut butter                       1 c  Crisp rice cereal
    1/2 c  Broewn sugar;packed                 1 c  Cornflakes
    1/2 c  Corn syrup                    

----------------------------------FILLING----------------------------------
      2 c  Icing sugar                         2 tb Light cream
    1/4 c  Butter;softened                 1 1/2 ts Vanilla

----------------------------------TOPPING----------------------------------
      3 oz Chocolate; bittersweet or           1 tb Butter
           -semisweet                     
 
  "British Columbia has more than one no-bake square named after one of its
  towns. The Squamish bar, peanutty and crisp with cereal, may be pretend to
  be a cookie, but, just like its cousin, the Nanaimo bar, it's really candy
  and should therefore be cut into very small squares and served as special
  treats." Anne's note:I do not know whether there really is a "Squamish bar"
  or if Canadian Living made this up.
  
  In large saucepan over low heat, beat peanut butter, sugar and corn syrup
  until blended and sugar has dissolved. Remove from heat, stir in rice
  cereal and cornflakes. Press into lightly greased (" square cake pan; let
  cool. Filling: In bowl, beat icing sugar and butter; beat in cream and
  vanilla. Spread over cereal base, chill for 30 minutes. Topping: In double
  boiler, over hot water, melt choclate and butter, let cool. spread evenly
  over filling, chill for 20 minutes. Cut into squares. (Can be refrigerated
  for up to 1 week or frozen up to 1 month. Let soften slightly before
  serving.) MAKES: 36 SQUARES
  
  Source: Canadian Living magazine
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Butter Tarts
 Categories: Canadian, Pies
      Yield: 1 servings
 
    1/4 c  Butter                            1/2 c  Corn syrup
    1/2 c  Brown sugar; packed               1/2 c  Raisins; or currants
    1/2 ts Vanilla                            12    Tart shells;lined with
      1    Egg                                      -pastry shells
 
  "These tarts were the basis for Butter Tart Pie and Butter Tart Squares
  which appeared in later decades. Another variation uses maple syrup instead
  of corn syrup. ...Butter Tarts are uniquely Canadian. There are theories
  whether they were adpated from southern pecan pie, old-fashioned sugar
  pies, or maple syrup, bakcwoods or vinegar pies. Squabbles arise whether or
  not the tarts should be runny or not, and just how runny. Opnions differ
  about the use of syrup or sugar only, eggs beaten or not, currants or
  raisins, and how the tart pans should be filled."
  
    In bowl, cream together butter, sugar and vanilla. Beat in egg and corn
  syrup. Spoon raisins into tart shells; pour in the filling, two-thirds
  full. Bake in 375F oven for 15 to 18 minutes or until lightly browned.
  MAKES: 12 TARTS
  
  SOURCE: The 1st decade chapter in _A Century of Canadian Home Cooking_
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Maple Syrup Pie
 Categories: Canadian, Pies
      Yield: 1 servings
 
    1/2 c  -Cold water                         1    Egg;lightly beaten
    1/4 c  Flour;all purpose                   2 tb Butter
      1 c  Maple syrup;pure                    1    Pie shell;8 " baked
 
  Tarte au sirop d'erable "This classic sweet of old Quebec has a smooth,
  rich filling, typically shallow and very sweet. Variations of the
  tradtional recipes are still popular in Quebec. ... Syrup, sugar or
  molasses pies of all kinds were popular in every region in poineer days. In
  Quebec Maple Syrup Pie (Tarte au sirop d'erable) and Sugar Pie (tarte au
  sucre) made use of local maple syrup and maple sugar when available, or
  borwn sugar for economy.
   Backwoods Pie , using brown sugar plus maple or corn syrup, appears in
  early Nova Scotia cookbooks as well as national books such as the Five
  Roses Cookbook (1915) Molasses Pie (tarte a la ferlouche or tarte a la
  melasses in Quebec) and Lassy Tart (in Newfoundland) was usually lightly
  spiced and thickened with bread crumbs. Shoofly Pie, most common in
  Mennonite areas, had molasses and brown sugar filling with crumbs on top.
  In the early years, when ingredients were scare, molasses was a standby
  everywhere.)
  
  Whisk water with flour until smooth; stir into syrup in small heavy
  saucepan. Stir in egg; cook over medium -low heat, stirring, until thick,
  about 7 minutes. Stir in butter until melted. Pour into pie shell. Let
  cool.
  
  SOURCE: The 2nd decade chapter, _A Century of Canadian Home Cooking_
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Flapper Pie
 Categories: Canadian, Pies
      Yield: 1 servings
 
  1 1/4 c  Graham wafer crumbs               1/2 ts Cinnamon
    1/4 c  Sugar, granulated                 1/4 c  Butter;melted

----------------------------------FILLING----------------------------------
    1/4 c  Sugar, granulated                   2    Egg yolks;lightly beaten
      3 tb Cornstarch                          1 ts Vanilla
      2 c  Milk                          

----------------------------------MERINGUE----------------------------------
      2    Egg whites                          2 tb Sugar, granulated
    1/4 ts Cream of tartar                
 
  "In eastern Canada, this recipe was called Graham Wafer Cream Pie, but
  westerners knew it as Flapper Pie. ... Cream pies like butterscotch,
  banana, cream and coconut cream were favorites of this decade and
  restaurants (called cafes in the West and usually run by Chinese
  cook/owners) always had cream pies on their menus.
  
  Combine crumbs, sugar and cinnaomn; blend in butter. Set 1/4 c aside. Press
  remainder onto bottom and sides of 9 inch pie plate. Bake in 375F oven for
  8 minutes; cool.
    Filling: In saucepan, mix sugar with cornstarch; blend in milk. Cook over
  medium heat, stirring, until boiling; stir a little into yolks, then retUrn
  to the saucepan. Cook over low heat, stirring, for 2 minutes or until
  thickened. Remove from heat; add vanilla and cool slightly. Pour into pie
  crust.
    Meringue: Beat egg whites with cream of tartar till soft peaks form;
  gradually beat in sugar until stiff peaks form. Spread over filling,
  sealing to crust. Top with reserved crumbs. Bake in 400F oven for 5 minutes
  or till lightly browned. Cool to room temperature, about 4 hours.
  
  SOURCE: The Twenties chapter, _A Century of Canadian Home Cooking_
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Queen Elizabeth Cake 2
 Categories: Canadian, Cakes
      Yield: 1 servings
 
      1 c  -Boiling water                      1    Egg
      1 c  Dates;chopped                       1 ts Vanilla
      1 ts Baking soda                     1 1/2 c  Flour,all purpose
    1/2 c  Butter                              1 ts Baking powder
      1 c  Sugar,granulated                  1/2 ts -Salt

------------------------------BROILED TOPPING------------------------------
    1/4 c  Butter                            3/4 c  Coconut;shredded;half nuts
    1/2 c  Brown sugar;packed                       -if desired
    1/4 c  Light cream                    
 
  "This date and nut cake always included a broiled topping. Lazy Daisy was a
  plain cake with the same topping. ... Queen Elizabeth cakes have appeared
  in cook books coast to coast for many years. Some claim that the recipe was
  a favorite of the Queen Mother and given to worthy groups as a fund raiser
  during World War II. One from Quebec's Eastern Townships includes the
  footnote that says that, "This is not to be passed on but must be sold for
  charitable purposes for 15 cents.
    In a reply to our query about the name of this recipe, the Queen Mother's
  Lady-in-Waiting writes; "I fear I have to tell you that, although we have
  known about this recipe for many years, it did not originate from either
  Buckingham Palace or Clarence House...However as Her Majesty always made it
  a rule, due to the number of requests receieved, never to give "favorite
  recipes", I fear that I have to tell you that you that should you wish to
  include this recipe in any cookbook, it should only be called a 'date and
  walnut cake' with no reference to the Queen Mother."
  
  Pour water over dates and soda; let stand until lukewarm. In bowl, cream
  butter with sugar; beat in egg and vanilla. Mix together flour, baking
  powder and salt; add to creamed mixture alternately with date mixture.
  Spread in a greased and floured 9 inch square cake pan. Bake in 350F oven
  for 40 minutes or until tester comes out clean.
  
  Broiled Topping: In a small heavy saucepan, combine butter, packed brown
  sugar, light cream and coconut (half nuts if desired). Bring to a boil,
  stirring; boil gently for 1 minute. Spread over warm baked cake; broil
  until bubbly and lightly browned, watching carefully.
  
  SOURCE: The Forties chapter, _A Century of Canadian Home Cooking_
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Nanaimo Bars -2
 Categories: Canadian, Candies
      Yield: 1 servings
 
--------------------------------BOTTOM LAYER--------------------------------
    1/2 c  Butter                          1 3/4 c  Graham wafer cracker crumbs
    1/4 c  Sugar, granulated                 1/2 c  Nuts;finely chopped
    1/3 c  Cocoa powder;unsweetened            1 c  Coconut;shredded
      1    Egg;beaten                    

--------------------------------MIDDLE LAYER--------------------------------
    1/2 c  Butter                              2 tb Custard powder;*
      3 tb Light cream                         2 c  Icing Sugar

---------------------------------TOP LAYER---------------------------------
      4 oz Semisweet chocolate                 2 tb Butter
 
  * Anne's note: Custard powder can be found in the bakinfg section of
  Canadian supermarkets. I have seen the substitution of instant vanilla
  pudding or instant vanilla pudding powder in American cookbooks.
  
  "Recipes for this no-bake treasure appear in countless cookbook as
  Chocolate Fridge Cake, New York Slice, Miracle Bars, Ribbon Squres and many
  other names. But the origin of Nanaimo Bars is still a hot topic of debate.
  The Woman's Auxiliary to the Nanaimo Hospital Cook Book (1952) included
  three similar recipes (two called Chocolate Squares and one Chocolate
  Slice). These recipes appeared under the name Nanaimo Bars in the Vancouver
  Sun in the early 50's and in the B.C. Women's Institute Centennial of B.C.
  Cookbook in 1958. The test kitchens of food companies developed various
  versions with their own products. Since the 50s, endless variations include
  Minted, Grand Marnier, Cherry, Pina Colada, Mocha, and Peanut Butter
  Nanaimo Bars...During the 50s, a Dairy Food Service Bureau recipe called
  Dominoes suggested piping a little bit of the middle layer into dots on top
  to give a domino pattern when cut."
  
  Bottom Layer: In double boiler, melt butter, sugar and cocoa; add egg and
  cook until thickened. Add crumbs, nuts and coconut. Press into ungreased 9
  inch square pan.
   Middle Layer: Beat together butter, cream, custard powder and sugar;
  spread over base. Chill.
   Top Layer: Melt chocolate with butter; cool slightly. Pour over second
  layer; chill. Cut into bars.
  
  SOURCE: The Fifties chapter in _A Century of Canadian Home Cooking_ "During
  the 50s
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: TWO BRINES FOR SMOKING FISH
 Categories: Seafood
      Yield: 1 servings
 
----------------------------------BRINE #1----------------------------------
      4 c  Water                                    Plus your choice of
    1/2 c  Salt                                     Flavorings
    1/2 c  Sugar                         

----------------------------------BRINE #2----------------------------------
      4 c  Water                               1 c  Salt, regular or curing
      1 c  Rock salt                                Plus your choice of
      2 c  Brown sugar                              Flavorings
 
  It is recommended that you rub in flavorings just before putting the fish
  into the smoker, although you can also put flavorings into either of the
  above brines; in other words you can prepare a brine marinade flavored with
  garlic, shallots, tarragon, dill, thyme, or whatever you fancy. After
  brining in the flavored brine, fish should washed off and dried before
  smoking.
  
  Smoked fish will keep for a solid year, at least if they are frozen in
  airtight plastic bags from which the air has been exhaled.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: TROUT SAUTEED IN BUTTER
 Categories: Seafood
      Yield: 4 servings
 
           Salt and pepper                     6 tb Unsalted butter
      4    Fresh trout, dressed                     Parsley sprigs
           A few Tbsp. flour                        Lemon wedges
 
  As every angler knows, skillet-size brook, brown, and rainbow trout are
  never more tasty than when prepared this way.  Can there be any tastier
  dish than the one that comes from this happy marriage of fresh trout and
  butter?  But for best results, a few words of warning: a basic rule of fish
  cookery is that fish, unless deep fried, should be cooked slowly. Yet, at
  the same time, one wants the flesh moist but with the outside golden brown.
  Furthermore one wants to be able to serve trout whole, not in broken
  chunks, the result of sticking. One other word: since trout are delicately
  flavored, I do not "flour" trout with cornmeal but with flour. However,
  either way, the trout will be delicious. Salt, pepper and coat the trout by
  rolling them in the flour.
     Melt the butter in a big iron skillet.
     When the butter is hot (over medium heat) but has not yet shown color,
  lay in the trout and turn the fire low.  A steady, low heat will do two
  things:  cook the trout slowly  and at the same time brown the trout.
     You must police the process continuously, and it will take 15-20
  minutes, depending on the size of the trout.
     Just as soon as the flour coating has set on the down side, loosen each
  trout from the skillet, shaking the skillet gently to keep the slow
  browning trout free.
     After 10 minutes of slow browning, turn each trout carefully and repeat
  the above process.
     When you serve the trout, pour a bit of the butter over each and garnish
  with a sprig of parsley and a wedge of lemon. SAUTEED QUICK MEUNIERE
  
  
     If you wish, add a couple of pats of butter to the skillet after the
  trout has been served, melt them, squeeze in a tablespoon of lemon juice,
  turn up the heat, and stir.  Then pour this lemon-butter sauce over each
  trout.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: TRUITE AU BLEU (BLUE TROUT)
 Categories: Seafood
      Yield: 4 servings
 
      2 tb Butter                            1/2 ts Thyme
      1    Shallot of scallion, minced         2 tb Minced fresh parsley
      1    Rib celery w/leaves/chopped         1    Bay leaf
      1    Carrot, thinly sliced               3 c  Water
      1    Dressed trout, head and all         1 c  White wine or dry vermouth
           But cut into chunks                 3 tb Tarragon vinegar
      1 tb Salt                                5    Whole 10" trout
      6    Peppercorns                    
 
  This dish is basically trout poached in a vegetable court bouillon flavored
  with a cut-up trout.  It is a lovely way to offer the delicacy of trout,
  and can be either a fish course, if the trout are 6-8 inchers, or a main
  course if the trout  are 10-11 inchers. As a fish course for a game dinner
  serve    the trout cold ( in an aspic if you wish-see below).
  
  In a big saucepan or deep skillet with lid melt the butter and saute' the
  vegetables until the shallot is just soft.
     Add the single cut-up trout and the remaining ingredients (except whole
  trout), bring to a bubble, and simmer for ten minutes or so.
     Add the dressed whole trout, cover, and simmer slowly for about
  20-minutes.
     If the dish is a main course, remove the fish, drain, and serve
  immediately with melted butter and lemon juice or herb butter.
     If the dish is just a fish course, allow the fish to cool in the liquor
  and serve the drained trout with a slice of lemon.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: TROUT SERVED COLD IN ASPIC
 Categories: Seafood
      Yield: 4 servings
 
      1    Poached trout                            Parsley
      1 c  Tomato sauce                             Lemon slices
      4 ts Gelatin                        
 
  If you'd like to serve the trout as a fish course in aspic, let the trout
  cool in the liquor, then remove and drain the trout.
     Strain the liquor the trout were simmered in, add to it the tomato
  sauce, and over fire stir in the gelatin.  Stir over low heat just until
  the gelatin melts.  Set gelatin liquid in refrigerator until it cools but
  is not as yet "set."
     Arrange trout in a flat dish, pour over them the aspic, and allow to
  set.
     Arrange parsley and then lemon slices around the trout and serve.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: TROUT AND VEGETABLES IN FOIL
 Categories: Seafood
      Yield: 4 servings
 
      4    10" trout                                Salt and pepper
      2    Carrots                             3    Ribs celery
           Juice of 1/2 lemon                1/2 ts Thyme
      2 sm Onions                              4 ts Butter
 
  This delicious dish can be prepared for a noon campfire if the camp itself
  has a blender or food processor in its kitchen or prepare before the trip
  at home.  If the fish is to be a sizable one, be sure to take enough foil
  in one piece; if the servings are to be individual for each guest, then cut
  the foil accordingly.
  
  Clean the trout and sprinkle inside and out with lemon juice, salt, pepper
  and herbs.
     Put vegetables through the food processor, mix well and strain.
     Saute vegetables in butter until they are soft, and stuff each fish
  before wrapping loosely in foil.
     Place in ashes or on cookie sheet in 450 degree oven for 15-20 minutes.
  Serve.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: FILLETED TROUT WITH MACADAMIA NUTS AND FRIED CAPERS
 Categories: Seafood
      Yield: 2 servings
 
      4 tb Butter                            1/4 c  Macadamia nuts, sliced
           Splash of dry white wine            3 tb Heavy cream
      2    Trout filleted                           Oil for deep frying
    1/4 c  Fish stock, OR half clam          1/8 ts Tomato sauce
           Juice, half water                   2 tb Capers
           Salt and fresh pepper          
 
  A very special way a doing trout fillets, inspired by a dish created by
  chef Seppi Renngli at the Four Seasons. In a skillet large enough to hold
  the fillets melt about 3 tablespoons butter and, when almost sizzling, add
  trout.  Saute on one side for about 3-minutes, turn, cover for a minute,
  and then saute the other side. A total of 6-7 minutes should do it.
    Salt and pepper the fish and remove to a warm place, add nuts for a
  moment to the pan to toast, then toss over the trout fillets.
    Meanwhile, in a separate small, sturdy pan, heat enough oil so that a
  small strainer can be lowered into it.
    Let capers drain in the strainer.
    Returning to the trout pan, splash in tablespoon or two of wine, then add
  stock and cream and boil down rapidly, stirring in just a taste of the
  tomato paste and a little more butter. When reduced and slightly thickened,
  spoon this little bit of pan sauce over the fillets.
    Now quickly lower the capers into the almost smoking oil. Let them
  sputter and sizzle a few seconds, then remove the strainer and shake free
  of oil.  Distribute fried capers in neat piles at either end of the fillets
  and serve immediately.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: SPRING TROUT AND FIDDLEHEAD
 Categories: Seafood
      Yield: 4 servings
 
      4    10" freshly caught trout            4 qt Boiling water
    1/4 c  Salad oil                                Salt and pepper
    1/4 c  White flour                              Butter
           Fiddlehead ferns                         Dash of garlic powder
    1/4 c  Cornmeal                       
 
  Clean the fish well in cold water.  Dredge in both flours to which salt,
  pepper and garlic powder has been added.  Fry in hot oil, turning once when
  skin is crisp.
    Cook the fiddleheads in boiling water.  Boil for 3 minutes only.
  Fiddleheads will be cooked, yet very crisp.  Remove from water and drain.
  Dot with pats of butter.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: TROUT CREPES
 Categories: Seafood
      Yield: 20 servings
 
-----------------------------------CREPES-----------------------------------
      4    Eggs                                1 c  Flour
      1 c  Water                         

----------------------------------FILLING----------------------------------
    1/3    Minced onion                      2/3 c  Sauterne
    1/4 ts Pepper                            1/4 c  Flour
      1    Clove garlic, minced                4 c  Cooked, skinned, deboned
  1 1/3 c  Milk                                     Trout
    1/3 c  Butter                            1/2 ts Salt
 
  In cooking the crepes, before filling and rolling up with the trout
  mixture, a 6-inch skillet is handy.  Makes 20 crepes. NOTE: To make crepes,
  mix the ingredients for the batter together thoroughly and let rest for at
  least 1 hour. Brush skillet with a little butter, heat until almost
  smoking, and pour enough batter to thinly cover bottom of pan after it is
  tipped to spread evenly to edges. Cook over medium heat, turning when
  bubbles appear on surface; cook other side until lightly browned. Repeat,
  making 20 crepes in all, set aside.
  
  Cook and stir onion and garlic in butter until onion is tender. Remove from
  heat.  Blend in flour, salt, and pepper.  Cook over low heat, stirring,
  until mixture is bubbly.  Remove from heat. Stir in milk and wine. Heat to
  boiling, stirring constantly. Boil and stir 1 minute. Stir in trout pieces.
  Fill each crepe with 2 tablespoons filling. Heat crepes at 350 degree oven
  for 10 minutes. Serve crepes topped with remaining filling.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: FILLET OF STEELHEAD BONNE FEMME
 Categories: Seafood
      Yield: 4 servings
 
           Head, tail, backbone of fish      1/3 c  White wine
      4 tb Butter                                   Salt and pepper
      6    Peppercorns                         2 lb Fillets of steelhead
      1 c  Hollandaise sauce **                     Cucumber and lemon slices
      2    Shallots, sliced                    1    Bouquet garni
  1 1/2 tb Flour                             1/4 ts Thyme,
      1 c  Water                             1/2 ts Tarragon
      4 tb Milk                              1/2 lb Mushrooms

-----------------------------HOLLANDAISE SAUCE-----------------------------
      2    Egg yokes                           1 pn Cayenne
           Salt                              1/4 lb Cold butter, 8 pieces
           Fresh lemon juice              
 
  This lordly French dish is prepared in a variety of ways, but basically it
  is fish fillets served with two sauces and mushrooms in between. The
  fillets from small salmon, walleye, lake trout, and channel cat are all
  superb prepared in this fashion.
    If the two sauces seem too time-consuming just note that this dish is
  excellent if only the wine sauce is used.
  
  Put the fish head, etc., peppercorns, and shallots into the water and wine,
  bring to a boil, then simmer gently for 30 minutes. Strain and set aside.
    Arrange the fillets in a shallow glass or earthenware fireproof dish that
  has been liberally buttered.  Add the bouquet garni.
    Pour in the reserved fish stock and poach in a 325 degree oven for 20
  minutes.
    Saute the sliced mushrooms in 2 tablespoons of butter for 5 minutes,
  coating and stirring a couple of times.  Reserve.
    Prepare the hollandaise and hold it by covering with a lid.
    Make the wine sauce by melting 2 tablespoons of butter in pan, then stir
  in the flour and cook a few minutes.  Turn off heat, pour in the liquor
  from the poached fillets, then stir and thicken over the fire. Add the
  milk, then stir until it bubbles. Season to taste.
    To assemble: lay the fillets on a fireproof dish and cover with the wine
  sauce.  Now dot the top with mushrooms.  Ladle the hollandaise sauce over
  all and glaze under the broiler.
    Garnish with cucumber and lemon slices or with watercress.
  
  HOLLANDAISE SAUCE
  
  In a very heavy pot set over a flame tamer, whisk the eggs until they are
  well blended, turn lemon-colored, and start to thicken. Be sure heat is
  low. Add 1 tablespoon of lemon juice when thickening starts.
    Start adding butter one piece at a time, whisking each piece until is
  absorbed with the eggs.  Continue until all the butter is used up. It
  should take about 2 minutes, at which point the sauce will be thick. If at
  any point you sense that the is about to separate, quickly add a teaspoon
  of cold milk or cream.
    Now whisk in about 1 more teaspoon of lemon juice, a pinch of salt, and
  optional cayenne.  Taste to see that the sauce is lemony enough for your
  taste.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: TROUT STUFFED JAPANESE STYLE
 Categories: Seafood
      Yield: 4 servings
 
    1/4 lb Mushrooms, sliced                        Skin, head and tail
      2 tb Vegetable oil                       3    Scallions, cut in 1/2"
      1 c  Seeded, sliced in 1/4"                   Including greens
      4    Eggs, lightly beaten                8    Strips of bacon
           Strips, red or green pepper         1 c  Bean sprouts
      2 ts Soy sauce                           2    Ribs celery, sliced
      4    Trout, 8-10 oz. boned with     
 
  Mix the vegetables together.  In a large skillet or wok heat oil, then toss
  in the vegetables and stir fry for 2 minutes. Add the eggs and soy sauce
  and continue to toss and cook for another minute until eggs begin to
  coagulate.
    Stuff each of the 4 trout with one-fourth of the vegetable mixture--the
  filling will expand the opening by about an inch. Wrap 2 slices of bacon
  around each trout, tucking the ends under the trout.
    Bake in a large baking dish so trout are not touching in preheated 500
  degree oven about 15 minutes, until skin is crisp and the fish is opaque to
  the bone.  Test after 12 minutes. Vegetables will remain crisp.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: BAKED STUFFED LAKE TROUT, SALMON, OR WALLEYED PIKE
 Categories: Seafood
      Yield: 6 servings
 
      1 ts Salt                                1    Stuffing recipe
      1    Carrot, thinly sliced               1    Bay leaf
           White pepper                    1 1/2 c  White wine
      1    Rib celery, thinly sliced           1    Lemon, sliced very thin
      6 lb Fish, dressed                       4 tb Butter, melted
    3/4 ts Dried marjoram                      2    Shallots, thinly sliced

------------------------------CELERY STUFFING------------------------------
    3/4 c  (4 ribs)                          1/2    Chopped onions
    1/2 c  Bread crumbs                      1/4 ts Savory
           Chopped celery                      4 tb Butter
           Salt and fresh black pepper       1/4 c  Chopped celery tops

-------------------------FENNEL / TARRAGON STUFFING-------------------------
      2 tb Chopped parsley                     6 tb Butter, melted
    1/2 ts Fennel seed                     1 1/2 c  Roughly torn fresh
      2 tb Chopped fresh tarragon                   Bread crumbs
           Salt and fresh pepper          
 
  Marjoram goes well with fish, and here's a recipe that uses it both in and
  on the fish.  Neither lake trout nor salmon need be scaled, but do scale
  the pike.  A whole baked fish on a garnished platter always looks good to
  guests. Salt and pepper the fish inside and out, then stuff it and sew up
  or skewer the opening.
    Place in a buttered pan and lay lemon slices along its length. Stick a
  toothpick in each slice.
    Add the vegetables, marjoram, bay leaf, and white wine and bake,
  uncovered, for about 35 minutes in a 400 degree oven, basting first with
  the melted butter and then with the liquid in the pan. CELERY STUFFING
  Saute the chopped celery and onions in butter in a small skillet for 15
  minutes, until tender but still with a little bite.
    Add the chopped celery tops and the bread crumbs.  Season to taste with
  salt, pepper, and savory.  Makes 1 cup. FENNEL SEED AND TARRAGON STUFFING
  
  Mix all ingredients together and stuff fish.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: FRIED LAKE TROUT
 Categories: Seafood
      Yield: 1 servings
 
      1    Lake trout                          1 c  Sour cream
    1/2 ts Salt                              1/2 ts Lemon juice
      2 tb Butter                                   Cornmeal for dredging
    1/4 ts Lemon pepper                             Shotening for frying
 
  Clean and wash the fish and cut into serving pieces, leaving the skin on.
  Salt and pepper and coat throughout with cornmeal.
    In a fry-pan bring 1/4-1/2 inch of shortening to high heat, add fish, and
  fry for approximately 4 minutes; turn, and cook 3 minutes more. Fish should
  be nicely browned.  Put fish on hot serving platter.
    Pour off the fat from the pan and replace with butter, add the sour
  cream, and stir with a spoon to loosen any greables. Cook several minutes,
  but do not boil.
    Remove from heat, add lemon juice, stir, and pour over trout.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: PAN FRIED BLACK BASS WITH MAITRE D'HOTEL SAUCE
 Categories: Seafood
      Yield: 4 servings
 
----------------------------MAITRE D"HOTEL SAUCE----------------------------
    1/2    Clove garlic, smashed               1 tb Lemon juice
    1/4 c  Butter                            1/8 ts Pepper
    1/2 ts Salt                                1 tb Finely minced parsley

----------------------------------THE FISH----------------------------------
    1/4 c  Yellow cornmeal                   1/4 c  Flour
      4    1-lb. bass, dressed and             4 tb Butter
           And skinned                              Salt and fresh pepper
 
  This recipe includes a very simple sauce that enhances sauteed, broiled or
  baked fish.  It can be made in camp if you brought parsley and usually
  impresses any old "fried fish angler."
  
  Make the sauce first.
    In a bowl set the butter out to soften.  Then cream it with a fork and
  then a spoon until it is light and fluffy.  Work in the salt and pepper.
    Mix the smashed garlic and the lemon juice, then work this liquid into
  the butter.  Take a bit of time to do this.
    Mix in the parsley and serve in a gravy boat with a spoon.
    Pan fry the bass remembering to brown the fish on both sides but not to
  over cook.
    Serve hot on hot plates and pass the sauce.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: SMALLMOUTH A LA SPEDNIK SAUTEED BASS MEUNIER
 Categories: Seafood
      Yield: 2 servings
 
      2    1 1/2-lb. bass, dressed,          1/3 c  Yellow cornmeal
           Heads and tail removed,           1/3 c  Flour
           Skinned                             1 tb Vinegar
      5 tb Butter                                   Parsley for garnish
           Salt and pepper                
 
  Dredge the whole bass or fillets in a mix of cornmeal, flour, salt and
  pepper, and saute slowly in the melted butter over medium heat until well
  browned.
    Turn carefully with a spatula and brown the other side. When the fish has
  turned opaque, remove to a warm platter and garnish with parsley.
    Stir vinegar into the fat and "greables."  Heat and pour over fish.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: BAKED WALLEYE IN SOUR CREAM
 Categories: Seafood
      Yield: 5 servings
 
           Salt and pepper                     2 tb Finely minced onion
      1 c  Sour cream                        1/2 c  Bread crumbs
      1    3-lb. walleye, scaled and           2 tb Soft butter
           Dressed                             2 tb Lemon juice
    1/4 ts Thyme                               5    Strips bacon
    1/2 c  Grated Parmesan cheese         
 
  Scale but don't skin the walleye and pick a 3-3 1/2-pounder.
  
  Salt and pepper the fish.  Mix the minced onions with soft butter and
  spread inside and outside the fish.
    Lay the bacon strips on the bottom of a shallow baking dish and lay in
  the fish.
    In a bowl mix the sour cream, thyme, grated cheese, bread crumbs, and
  lemon juice and spread the mixture over the fish. Bake at 325 degrees for
  about 30 minutes.  Serve with tossed salad and baked potato.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: FILLETS (OR STEAKS) OF WALLEYE MORNAY
 Categories: Seafood
      Yield: 5 servings
 
  2 1/2 lb Fillets or steaks                        Of hot sauce
      4 tb Butter                                   Marjoram
           Salt                                2    Egg yolks, beaten
      1    Onion, minced                       1 c  Cream
           Juice from 1/2 lemon                1 c  Fish broth
    1/2 ts Tarragon OR                         6 tb Grated cheese
           Pinch of cayenne OR dash       
 
  Place fillets or steaks in a saucepan, just cover with cold water, add
  salt, lemon juice, and cayenne, bring to a bubble, then turn down heat and
  simmer for 10-12 minutes.  Remove fish, but retain the fish broth. Place
  fish in buttered baking dish.
    Stir together 1 cup fish broth and the cream.
    Melt 3 tablespoons of the butter and add minced onion, tarragon or
  marjoram.  Cook just until onions are soft.  Stir in flour and cook a
  minute or two.  Then off hat, stir in 2 cups of the fish broth until
  smooth.  Return to low heat, stirring until sauce begins to thicken.
    Spoon 2-3 tablespoons of the sauce into the beaten eggs, then stir the
  beaten eggs slowly into sauce.  Add the cheese, stirring all the while and
  cook until uniform.
    Pour the sauce over the fish, dot with remaining butter, and bake in
  preheated oven at 375 degrees for about 10-minutes to brown the sauce.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: WALLEYES IN RED WINE SAUCE
 Categories: Seafood
      Yield: 4 servings
 
           Salt and fresh pepper               1 tb Tomate pureee
      1 c  Boiling water                       6 tb Olive oil
      4    Walleyes, cleaned                   2 tb Capers
      2    Bay leaves                          2    Cloves garlic, minced
      2 tb Flour for dredging                  3 tb Chopped parsley
    1/2 ts Thyme                               1 c  Red wine
      1    Onion, minced                  
 
  Salt and pepper the fish and dredge in flour.  Shake off excess.
    In a heavy saucepan saute the onion in 2 Tbs. olive oil. When
  translucent, add the garlic and slowly saute another minute. Stir in 2
  tablespoons flour, blend well, and cook, stirring for a minute or two. Off
  heat pour in the wine and boiling water; whisk thoroughly. Return to heat,
  whisking as the sauce thickens. Add bay leaves, thyme, and tomato puree.
  Let simmer while you sear the fish.
    In a pan large enough to hold the 4 walleyes in one layer, heat the
  remaining oil and when hot, but nor smoking, sear the fish quickly on each
  side.
    Now, pour the red wine sauce over the fish.  Bring to a boil, then
  quickly lower the heat.  Cover and let simmer for about 15 minutes.
    Just before serving remove the bay leaves, adjust the seasoning (the
  sauce will probably need salt and pepper), toss the capers in, and sprinkle
  with chopped parsley on top.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: DEVILED WALLEYE FILLETS
 Categories: Seafood
      Yield: 6 servings
 
      1 sm Onion, very finely diced        1 1/2 tb Dijon mustard
      3 tb Lemon juice                         1 ts Soy sauce
    1/2 sm Green pepper, chopped                    Salt and pepper
    1/2 c  Bread crumbs                        1 pn Cayenne or dash of
    1/4 lb Butter (1 stick)                         Tabasco
    1/2 c  Grated provolone                    2 lb Walleye fillets
           OR Parmesan                    
 
  Saute the onion and green pepper in the butter until soft, then add
  mustard, soy sauce, cayenne, and lemon juice.  Stir in crumbs and cheese.
    Salt and pepper the fillets, lay them on foil broiler liner, and broil
  for 5 minutes about 4 inches from the flame.
    Turn the fish, cover evenly with the bread-vegetable-cheese mixture, and
  broil another 6-8 minutes.  Serve.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: GRATIN OF WALLEYE
 Categories: Seafood
      Yield: 4 servings
 
      2 lb Walleye fillets                     5 tb Cooking oil
      2 tb Parsley, minced                   1/2 c  Bread crumbs
           Salt and pepper                     2    Cloves garlic, chopped fine
      2 tb Capers (W/juice)                  1/2 ts Powdered thyme
      2    Green peppers                  
 
  Roasted peppers lend a wonderful flavor to fish dishes.  Prepare this dish
  in a shallow baking dish or baked in individual gratin dishes if available.
  Wash and pat the fillets dry, then dice into 1-inch squares. Season with
  salt and pepper.
    Wash, then dry the green peppers and roast them under the broiler,
  turning them as the skin blackens.  Place the peppers in a paper bag, seal
  by twisting the top, and set aside for 5 minutes or so. Then remove and,
  with finger, push and pinch off most of the blackened skin. Cut in half,
  remove the seeds and stems and slice into thin strips.
    Put the oil in a big skillet and saute the garlic until it is
  translucent.  Then scrape in the fillet squares from your cutting board,
  turn up the heat, and cook, stirring constantly for about 5 minutes.
    Off heat, add and mix thoroughly the peppers, parsley, capers, and half
  the bread crumbs into which you have mixed the thyme. Spoon into baking
  dish and sprinkle the rest of the crumb-thyme mixture over all, and place
  under the broiler for a minute or two to brown. Serve with tossed salad and
  baked potatoes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: WHITE PERCH IN BEER BATTER
 Categories: Seafood
      Yield: 4 servings
 
      6 tb Flour                                    With lemon juice
    1/4    Can (3 oz.) beer                  1/2 ts Dill weed or tarragon
      2 tb Yellow cornmeal                     1 ts Salt
      4    White perch scaled and              1 tb Paprika
           Sprinkled inside and out            4 tb Lard or cooking oil
 
  The original "best of Denver" Candlelight recipe.
  
  Mix the flour, cornmeal, dill or tarragon, salt, and paprika in a bowl,
  then add the beer and beat until smooth.
    Dip the fish in the beer batter one at a time.
    Heat the lard in an iron skillet and saute the fish 8-9 minutes to the
  side.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: PAN FRIED OR SAUTEED YELLOW PERCH
 Categories: Seafood
      Yield: 4 servings
 
      6 sm Yellow perch                        4 tb Butter
           7-9 " long                               Cornmeal
      4 tb Bacon fat or lard                   1    Lemon (opt.)
           Salt and pepper                
 
  Dress, scale, and what the fish, pat dry, salt and pepper, then dredge them
  in the meal or meal-flour combination.
    Heat the fat until it is hot enough to cook at once, but not burning,
  sputtering hot.  Lay in the fish, turn heat down to barely a medium flame,
  and begin to brown the fish. Keep the fish loose from the pan bottom with a
  thin metal spatula.
    Taking 8-10 minutes to a side (turn heat low if it seems to fry too
  fast), brown the fish slowly until crisp.  Do not overcook. When the flesh
  is opaque the fish is done; one hopes it's all browned by then.
    Add 4 Tbs. butter to the skillet after removing the fish and squeeze in
  the juice of a lemon, stir the fat and juices to loosen the dredgings, and
  pour over the browned fish.
  
  VARIATION:  After removing the fish from the skillet, toss about 1/3 cup of
  chopped black walnuts.  Brown lightly with the remaining butter and
  sprinkle over the fish before serving.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Broccoli & Blue Cheese Puff Pastry
 Categories: Pies, Vegetables
      Yield: 8 servings
 
           Prepared puff pastry, defros      1/2 lb Crumbled bleu cheese
      4    Eggs                                1    Eggs until light.  mix in b
      1 lb Riccotta cheese                
 
   g  white pepper and nutmeg             4 c  cooked chopped broccoli f
  Preheat oven to 400 degrees for 10 minutes. 2.   Stir in broccoli. Set
  aside. 3.   Roll out pastry large enough to fit into a 9 inch deep dish
  quiche 4.   Pour filling into crust.  Bake 30 minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Champagne Punch
 Categories: Cocktails
      Yield: 22 servings
 
      2 c  Granulated Sugar                    2 c  Fresh lemon juice
      1 ea 750ml bottle dry white wine         1 ea 750ml bottle champagne
      2 ea Large bottles of soda water       1/4 c  Orange liqueur
      1 ea Pineapple quartered, grated    
 
  In a large punch bowl, combine sugar, lemon juice, white wine, champagne,
  soda water liqueur and grated pineapple.  Mix together well.  Put in a
  large block on ice and garnish with additional pineapple and other fresh
  fruits such as strawberries.  let mixture chill and serve in small glasses.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Brandied sweet potatoes
 Categories: Vegetables, Side dish
      Yield: 8 servings
 
      4    Medium sweet potatoes             1/4 c  Seedless raisins (optional)
    2/3 c  Brown sugar, firmly packed        1/4 c  Cognac or other brandy
    1/4 c  Water                             1/2 c  Chopped apple (optional)
      2 tb Butter                         
 
  1. Wash potatoes; don't peel. Boil in water (enough to cover potatoes)
  until barely soft (15 min).  Drain, cool, peel. Slice into a greased
   casserole.
  2. Preheat oven to moderate (350 degrees F).
  3. Bring to a boil brown sugar, water, butter, and raisins. Add cognac
  and pour mixture over potatoes.
  4. Bake uncovered, 30 min, basting several times with syrup in casserole.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cream of Asparagus Soup
 Categories: Soups, Brunch, Holidays, Vegetables
      Yield: 3 servings
 
      1 bn Asparagus bunch                     2 tb Flour
    1/2    Medium white onion                1/2 ts Dill
      2 tb Cholestorol free margarine        1/4 ts Tarragon
      1 c  Low-fat milk (hot)                1/2 ts Pepper corns, ground
 
  Chop asparagus into one inch pieces, saving the tips for later. Be sure to
  cut off the hard bottoms of the bunch. Chop the onion into fine pieces.
  Saute the asparagus and onion in the butter for about 10 minutes. (Or until
  the onion becomes clear.) Add the water and 1 tbs of flour. Simmer for
  about 8 minutes, stirring often. Heat the milk in microwave for about 3
  minutes. Add the rest of the flour to the soup mixture. Pour the soup
  mixture and hot milk into a blender bit by bit and puree. Return the mix to
  a large pot and cook gently for another 5 minutes. In the meantime, chop
  the reserved asparagus tips finely and steam until tender. Add the tips,
  dill, tarragon and pepper to the soup and stir. Gently cook for another 3
  minutes and serve immediately.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Tyropites
 Categories: Greek, Appetizers
      Yield: 60 servings
 
    1/2 lb Ricotta or cream cheese           1/2 ts Grated nutmeg (or more)
    1/2 lb Feta cheese; crumbled               1 c  Butter; melted
      2    Eggs; lightly beaten                3 tb Butter; melted
      1 tb All-purpose flour                   1 lb Commercial filo sheets
      1 pn -Salt (optional)               
 
  In a bowl combine the cheeses, eggs, flour, salt (unless the feta is very
  salty) nutmeg, and 3 tablespoons butter.  Cover the bowl and chill several
  hours or overnight, removing from the refrigerator an hour before using.
  Cut the filo into thirds (3 x 11 inches).  Pile up the filo, covering it
  with waxed paper and a damp towel.  Take out one sheet at a time and keep
  the rest covered.  Butter the filo, one sheet at a time, using a pastry
  brush and the 1 cup melted butter.  Place 1 teaspoon of the filling 1 inch
  from the end nearest you.  Fold the filo back over the filling so the
  bottom edge meets the left edge, forming a right angle. Continue folding
  back at right angles to make the triangular shape. Bake in a moderate oven
  (350 degrees) for 20 to 25 minutes or until golden and crisp, turning once.
  Serve hot. Note: Tyropites may be stacked upright in cardboard boxes and
  frozen. When ready to bake, separate while still frozen, spread on baking
  sheets, and bake as directed above, allowing an additional 10 minutes
  baking time.
  
  Source: The Food of Greece by Vilma Liacouras Chantiles. Avenel Books, New
  York. Source: Karen Mintzias - I-Cooking
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Soupa Avgolemono ( Greek Egg-lemon Soup)
 Categories: Soups, Greek
      Yield: 6 servings
 
      2 qt Chicken broth; strained             2    Lemons; (juice only)
    1/2 c  Raw long grain white rice                -Salt
      2    Whole eggs or egg yolks        
 
  Bring the broth to a full boil in a soup kettle.  Gradually add the rice,
  stirring constantly until the broth boils again.  Reduce the heat, cover,
  and simmer until the rice is just tender, not mushy, 12 to 14 minutes.
  Remove from the heat and keep warm while preparing avgolemono. Beat the
  eggs for 2 minutes.  Continue to beat, gradually add the lemon juice.
  Slowly add some of the hot broth to the egg-lemon mixture, beating
  steadily.  Stir the mixture into the soup and cook over minimum heat,
  without boiling, until the soup thickens to coat a spoon.  Taste for salt,
  and keep warm over hot water until ready to serve.  Pass the pepper mill at
  the table for additional zest.
     (If desired, bite-sized pieces of cooked chicken may be added to soup
  before adding the rice).
  
  Source: "The Food of Greece" by Vilma Liacouras Chantiles; Avenel Books,
  New York, via Karen Mintzias I-Cooking
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Spanahorizo
 Categories: Greek, Vegetables, Rice
      Yield: 4 servings
 
    1/2 c  Olive oil                           1 c  Tomatoes, chopped
      1 bn Parsley; chopped fine             1/8 ts -Salt
      1 lg Yellow onion; chopped fine        1/8 ts -Pepper
      1 tb Garlic, finely choppped             2 bn Spinach; stems removed,
      3 c  -Water                                   - chopped
      2 tb Tomato paste                        1 c  White rice, uncooked
 
  In a large saucepan place the oil and heat it on medium high until it is
  hot.  Add the parsley, onions, and garlic.  Saute the ingredients for 3 to
  4 minutes, or until the onions are translucent.
  
  Add the water and bring it to a boil.
  
  Add the tomato paste, chopped tomatoes, salt, and pepper.  Mix the
  ingredients together thoroughly so that everything is well combined.
  
  Add the spinach and rice.  Simmer the ingredients for 30 minutes on low
  heat, or until the rice is done.
  
  Source: Papadakis Taverna - San Pedro, California California Beach Recipe -
  by Joan & Carl Stromquist - ISBN: 0-9622807-3-9 via Karen Mintzias,
  I-Cooking
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Greek Patates
 Categories: Greek, Vegetables
      Yield: 6 servings
 
      3 lb White potatoes                    1/2 ts Dry oregano
    1/2 c  Chopped yellow onions             1/2 ts Basil
    1/4 c  Finely minced garlic                1 c  Fresh lemon juice
    1/2 ts -Salt                             1/2 c  Vegetable oil
    1/2 ts -Pepper                                  -Water (as needed)
 
  Preheat the oven to 400 F.
  
  In a large baking pan place the peeled and quartered potatoes (add enough
  potatoes so that they fill the pan up, 3/4-inch from the top). Sprinkle on
  the onions, garlic, salt, pepper, oregano, basil, lemon juice, and
  vegetable oil. Add enough water so that the potatoes are just covered. Stir
  the ingredients together very thoroughly so that everything is well mixed.
  
  Bake the potato mixture for 45 minutes. Carefully stir the ingredients
  together so that they are re-mixed. Bake the potatoes for another 45
  minutes, or until they are tender. Remove the potatoes with a slotted
  spoon.
  
  Serves 6 to 8
  
  Source: Papadakis Taverna - San Pedro, California California Beach Recipe -
  by Joan & Carl Stromquist - ISBN: 0-9622807-3-9 via Karen Mintzias,
  I-Cooking
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Makaronia
 Categories: Greek, Pasta
      Yield: 4 servings
 
    1/2 lb Sweet butter                    1 1/2 lb Spaghetti; cooked al dente
    1/4 lb Mizithra (or Feta); grated         16    Jumbo Calamata olives *
 
  *Note: Olive meat should be shaved from the pits.
  
  In a large saucepan place the butter and heat it on medium until it has
  melted.  Add the cheese and stir it in.
  
  Add the pasta and toss it in so that it is well coated with the butter and
  cheese.  Add the shaved olives and toss them in well.
  
  Source: Papadakis Taverna - San Pedro, California California Beach Recipe -
  by Joan & Carl Stromquist - ISBN: 0-9622807-3-9 via Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Papadakis Stuffed Grape Leaves
 Categories: Greek, Appetizers
      Yield: 8 servings
 
  1 1/2 lb Ground lamb                       1/2 c  Olive oil
      1 lg Yellow onion; chopped fine        1/2 ts Oregano
      1 bn Parsley; chopped                  1/2 ts -Salt
      1 bn Fresh mint; chopped               1/2 ts -Pepper
      1 c  Pine nuts                           1    Jar grape leaves *
    1/2 c  Fresh lemon juice                        -Water (as needed)
 
  *Note: Grape leaves should be washed and stems removed.
  
  In a large bowl place the lamb, onions, parsley, mint, pine nuts, lemon
  juice, olive oil, oregano, salt, and pepper.  Mix the ingredients together
  with your hands so that they are well combined.
  
  Lay a grape leaf out flat.  Place approximately 3 ounces of the lamb
  mixture in the center of the grape leaf.  Fold over the stem end.  Fold
  over the two sides.  Roll up the grape leaf so that the mixture is
  completely encased.  Repeat this process until all of the meat mixture is
  used.
  
  Preheat the oven to 350 F.  Line the bottom of a large baking dish with
  approximately 10 grape leaves.  Place the stuffed grape leaves in the dish
  so that they are tightly packed.  Cover the stuffed graped leaves with
  water and bake them for 1 hour.
  
  Source: Papadakis Taverna - San Pedro, California California Beach Recipe -
  by Joan & Carl Stromquist - ISBN: 0-9622807-3-9 via Karen Mintzias,
  I-Cooking
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Revithia Soupa (chick Pea Soup)
 Categories: Greek, Soups
      Yield: 6 servings
 
      1 c  Dried chick peas                    1 tb Olive oil
      6 c  -Cold water                         1 ts Salt
      2    Onions,thinly sliced           
 
  	   Lemon juice or wine vinegar
  
  1. Wash and soak chick p[eas overnight in water to cover. The next day,
  rinse and drain. In a 4-quart saucepan, bring 6 cups of water to a boil and
  add the chick peas. 2. Remove the froth, then add the onion and olive oil.
  Simmer until tender, about one to two hours. Add salt at the end and hot
  water (not cold), if needed to make more stock. 3. Serve hot with lemon
  juice or vinegar. Makes six servings.
  
  Nutritional analysis per serving: 80 calories, 3 grams protein, 2 grams
  fat, 12 grams carbohydrates. via Karen Mintzias, I-Cooking
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Green Beans Braised With Mint & Potatoes
 Categories: Greek, Vegetables
      Yield: 4 servings
 
      3 tb Olive oil & margarine, mixed        1 tb Chopped fresh parsley, opt.
      1 c  Tomato juice or sauce               2 md Potatoes; peeled
      1 lb Fresh green beans                        Salt & freshly ground pepper
           - trimmed, cut                           Chopped fresh mint
 
  Heat the fat in an enameled pan and mix in the tomato juice or sauce.  Add
  the green beans and parsley to the pan with enough water to almost cover.
  Tuck the potato slices in between, partially cover the pan, and simmer for
  25 minutes, the stir and season with salt, pepper, and 2 tablespoons
  chopped mint.  Cook uncovered until the beans and potatoes are fork tender,
  about 10 more minutes.  If the sauce has not thickened, pour it into a
  small pan, and boil down to one cup, then combine with the beans and
  potatoes in a warm serving bowl.  Sprinkle with a little additional fresh
  mint and serve warm.  Excellent with grilled chops, fish or egg dish, but
  equally good as a main course with cheese.
  
  From: "The Food of Greece" by Vilma Liacouras Chantiles.  Avenel Books, New
  York. via Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Stifado
 Categories: Greek, Meats
      Yield: 4 servings
 
    1/4 c  Olive oil                       2 1/2 tb Chopped fresh thyme *
  1 1/2 lb Boneless beef chuck             2 1/2 tb Chopped fresh rosemary *
           - cut into 1-1/2" cubes         2 1/2 tb Chopped fresh oregano *
      2 tb All-purpose flour                   1    Bay leaf; crumbled
     12 oz Sm. white boiling onions            1 ts Ground cumin
           - Peeled                            2 c  Dry red wine
      1 lb Tomatoes,peeled,seeded,chopd      1/2 lb Feta cheese, crumbled
      3    Garlic cloves; minced                    Salt & freshly ground pepper
 
  * 1 teaspoon dried herbs may be used instead of fresh.
  
  Preheat over to 350 F.  Heat oil in heavy 4- to 5-quart Dutch oven over
  medium high heat.  Toss beef with flour in large bowl. Add beef to pan in
  batches and cook until brown, stirring occasionally, about 3 minutes per
  batch.   Transfer browned beef to bowl.  Add onions to pan and cook until
  light brown, stirring frequently, about 5 minutes.  Add tomatoes, garlic,
  herbs and cumin to pan.  Stir in wine and bring to a boil.  Cover and bake
  in oven until beef is tender, about 2 hours.  (Can be prepared 1 day ahead.
  Cover and refrigerate.  Rewarm to 350 F oven before continuing.)
  
  Stir feta into stew.  Return to oven and continue baking until cheese is
  heated through, about 10 minutes.  Season with salt and pepper and serve.
  
  Source: (Takis Taverna, Corfu)  "Bon Appetit" February 1990.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Fakes Xithati ( Sour Lentil Soup)
 Categories: Greek, Soups
      Yield: 6 servings
 
    1/2 l  Brown lentils                     1/2 dl Cold water
      2 l  Water                               1 tb Flour
    1/4 l  Finely chopped spring onions      1/2 dl Vinegar (or to taste)
      1    Garlic clove (opt.); crushed             Salt
    1/2 dl Finely chopped coriander *               Freshly ground black pepper
    3/4 dl Olive oil                      
 
  *Note: Finely chopped parsley may be substituted for coriander leaves.
  
  Wash lentils in several changes of cold water, or place in a sieve and run
  water through them.  Drain.
  
  Put lentils in a large pot with 8 cups water, spring onion, garlic if used,
  oil and coriander or parsley (or a combination of the two if preferred).
  Bring to the boil, cover pan and simmer on low heat for 1 hour or until
  lentils are soft.
  
  Put water and flour in a screw top jar, seal and shake until thoroughly
  combined.  This prevents lumps forming.  Pour this gradually into boiling
  soup, stirring constantly, until thickened slightly.  Add vinegar and salt
  and pepper to taste.  Return to the boil, boil gently for 5 minutes, then
  serve hot.
  
  From: "The Complete Middle East Cookbook" by Tess Mallos
        ISBN: 1 86302 069 1
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Lamb Baked In Paper
 Categories: Greek, Meats
      Yield: 6 servings
 
      1    Leg of lamb *                       2    Garlic cloves
      2 oz Feta or Kasseri (or more)           2    Lemons, juice only
      1 ts Thyme                               1 tb Salt
      1 ts Spearmint flakes                         Pepper to taste
      1 ts Oregano                        
 
  *Note: Lamb shanks may be substituted for leg of lamb.
  
  Wipe meat with damp cloth. Make incisions with small sharp knife on all
  sides of leg or shanks. Insert pieces of garlic clove and cheese. Rub with
  lemon juice. Sprinkle with herbs, salt and pepper. Wrap securely in heavy
  paper twice. Use greaseproof paper such as cooking parchment or oil brown
  paper. (do not use aluminum foil. It prevents browning.) Tie with string.
  Bake a leg for 2 1/2 hours in 350 F oven. Bake 2 hours if using shanks.
  
  From: "The Complete Greek Cookbook" by Theresa Karas Yianilos. Avenel
  Books, New York.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Fassoulada ( Greek Bean Soup )
 Categories: Greek, Soups
      Yield: 8 servings
 
      1 lb Dried navy beans                    1 c  Chopped, drained tomatoes
      2    Onions; chopped                     1    Bay leaf
      2    Celery stalks with leaves           2    Sprigs fresh mint or thyme
           - chopped                                Salt & freshly ground pepper
      2    Carrots; scraped & diced          1/3 c  Olive oil
      4    Sprigs fresh parsley;chopped   
 
  Wash beans and soak overnight in cold water.  The next day, in a soup
  kettle, bring the beans to a boil in the soaking water.  Skim off the foam,
  then add the remaining ingredients, cover, and simmer gently until the
  beans are tender, about 3 hours.  Serve hot.
  
  Note: Less frequently, the soup is pureed through a sieve.  Also, you may
  add the herbs during the last hour or so of cooking, if you wish.
  
  From: "The Food of Greece" by Vilma Liacouras Chantiles.  Avenel Books, New
  York.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Spanakopita Peloponnisos
 Categories: Greek, Appetizers, Main dish
      Yield: 8 servings
 
      1 kg Spinach                             3 ts Ground nutmeg
      1 md Onion; chopped                           Salt
      1    Leek; chopped                            Freshly ground black pepper
      1 c  Chopped spring onions               8    Fillo pastry sheets
    1/3 c  Olive oil                                Olive oil or butter
    1/2 c  Chopped parsley                
 
  Serves 6-10 Oven temperature: 180 C (350 F) Cooking time: 50 minutes
  
  Wash spinach well and cut off any coarse stems.  Chop coarsely and put into
  a large pan. Cover and place over heat for 7-8 minutes shaking pan now and
  then or turning spinach with a fork.  Heat just long enough to wilt spinach
  so that juices can run out freely.  Drain well in a colander, pressing
  occasionally with a spoon.
  
  Gently fry the onion in olive oil for 10 minutes, add chopped leek and
  spring onions and fry gently for further 5 minutes until transparent.
  
  Place well-drained spinach in a mixing bowl and add oil and onion mixture,
  herbs and nutmeg.  Blend thoroughly, adding salt and pepper to taste.
  
  Place a sheet of fillo pastry on work surface and brush lightly with olive
  oil.  Top with 3 more sheets of pastry, brushing each with oil.  Brush top
  layer lightly with oil and place half the spinach mixture along the length
  of the pastry towards one edge and leaving 4 cm (1-1/2-inches) clear on one
  side.  Fold bottom edge of pastry over filling, roll once, fold in sides
  then roll up.  Place a hand at each end of roll and push it in gently like
  a concertina.  Repeat with remaining pastry and filling.
  
  Place rolls in an oiled baking dish leaving space between rolls.  Brush
  tops lightly with oil and bake in a moderate oven for 30 minutes until
  golden.  Serve hot cut in portions.
  
  From: "The Complete Middle East Cookbook" by Tess Mallos.
        ISBN: 1 86302 069 1
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Bakaliaro Tiganito ( Fried Salt-cod )
 Categories: Greek, Fish
      Yield: 6 servings
 
  1 1/2 lb Dried salt cod                      1 pn Salt
  1 1/4 c  All-purpose flour                 1/4 ts Baking powder
    2/3 c  Cold water                               Vegetable oil for frying
 
  Cut the cod into 4-inch sections.  Place in a glass or earthenware bowl,
  cover with cold water, and soak overnight.  The next day, drain and discard
  the water.  Put the cod in a pot and cover with cold water.  Bring to a
  boil, then remove from the heat and lift out the cod with a slotted spoon.
  Remove the bones and the black skin.
  
  In a medium bowl, combine the flour, water, salt, and baking powder to make
  a thin batter.  Dip the cod in batter and fry in hot oil (about 1/2 inch
  deep) on both sides, then lower heat and cook until tender, turning once
  again.  Serve hot, with skordalia, which is cold or room temperature.
  
  Note: If the cod is excessively salty, change water 2 or 3 times during the
  soaking period.
  
  From: "The Food of Greece" by Vilma Liacouras Chantiles.  Avenel Books, New
  York.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Skordalia
 Categories: Greek, Sauces
      Yield: 6 servings
 
      4 md Potatoes                          1/3 c  White vinegar*
      6    Cloves garlic (or more!)            1 pn Salt
    1/2 c  Olive oil                      
 
  *Note-- Lemon juice may be substituted for part of the white vinegar. Peel
  potatoes, boil, then mash.  Let cool. In blender or food processor, process
  the garlic with a bit of the oil til almost paste-like. Transfer to
  electric mixer bowl.  Add potatoes, beating until mixture resembles a
  paste. Gradually add remaining olive oil and vinegar/lemon juice, beating
  thoroughly until well absorbed.  Add salt, taste for seasoning, and beat
  until the sauce is very thick and smooth, adding more vinegar if necessary.
  Cover and refrigerate until ready to serve.
  
  From: "The Food of Greece" by Vilma Liacouras Chantiles.  Avenel Books, New
  York via Karen Mintzias.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Astakos Plaki - Lobster In Tomato Sauce With Saffron Rice
 Categories: Greek, Fish
      Yield: 4 servings
 
      2    Lobsters (about 2 lbs each)         4    Sun-dried tomatoes (in oil)
           - (live, or recently dead)               - pounded to a paste
     25    Saffron strands; soaked in        1/2 c  White wine
    1/4 c  Hot water                         1/4 c  Orange juice
    1/4 lb Finely chopped onion                1    Bay leaf
      1 md Leek; washed, finely chopped             Salt & freshly ground Pepper
      8 tb Fruity olive oil                  1/2 c  Finely chopped Fennel
      3    Garlic cloves; minced             1/2 c  Minced flat-leaf Parsley
      1 lb Tomatoes; skinned, seeded,          1 tb Finely chopped fresh Mint
           - and finely chopped                     Saffron Rice
 
  If you have live lobsters, plunge them into a pan of boiling water for 1
  minute, then into cold water.
  
  To prepare the lobsters, break off the claws and crack them open with a
  hammer.  Cut off the tip of the tail (with the fins), then sever the tail
  where it joins the head with a heavy knife.  Cut the tail into rings,
  slicing through the shell between the ribs.
  
  Split the head open lengthwise with a hard blow of a knife and remove and
  discard the gritty stomach sac.  Pour the coral (if any) and the green
  matter (which is the liver) into a stainer over a bowl, sprinkle with salt
  and pepper, and reserve.  Put the saffron to soak.
  
  In a heavy-bottomed pan big-enough to contain the lobsters and sauce, fry
  the onion and leek gently in 3 tablespoons olive oil until translucent. Add
  the garlic, chopped tomatoes, tomato paste and liquid, wine, orange juice,
  and bay leaf.  Season and simmer, covered, for 15 minutes.
  
  Add the fennel, parsley, mint, saffron and liquid, and lobster tail pieces
  and claws with their shells (but not the legs) and simmer, covered, for 10
  minutes.
  
  In the meantime push the coral and liver of the lobster through the
  strainer and beat the pure with the remaining olive oil.  When the lobster
  has simmered for 10 minutes, ladle out about 1 cup sauce and beat this into
  the coral pure.  Pour this back into the pot, stir, and simmer for another
  10 minutes.  Serve with saffron rice.
  
  Source: Recipes from a Greek Island - by Susie Jacobs ISBN: 0-671-74531-X
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Taramosalata
 Categories: Greek, Appetizers
      Yield: 8 servings
 
      3 sl French or Italian bread;-OR-        1    Lemon's juice (or more)
      2 md -Potatoes, boiled & peeled          2 tb Vinegar
      5 oz Tarama (fish roe)                   1 tb Water (more if necessary)
      1 c  Olive oil                         1/2    Onion, (optional); grated
 
  Soak the tarama in warm water a few minutes, then rinse and drain. If using
  bread slices, discard crusts, soak bread in water, then squeeze dry. Using
  an electric blender or electric mixer (or old-fashioned mortar and pestle),
  thoroughly blend the bread or potatoes and the tarama. Add the olive oil as
  slowly as possible, blending at medium speed, plus a little water if the
  mixture forms peaks. Add the grated onion, if desired, then whip at high
  speed for a few minutes.
  
  Note: The flavor may be mitigated to suit taste by adding more bread or
  potato; a too-salty taste may be adjusted by dropping in a few tablespoons
  of sour cream while blending. Leftover taramasalata can be stored in a
  covered jar in the refrigerator for 7 to 10 days.
  
  From: "The Food of Greece" by Vilma Liacouras Chantiles.  Avenel Books, NY.
  via Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Tourta Athineiki (orange-walnut Cake,athens Style)
 Categories: Greek, Cakes
      Yield: 10 servings
 
    1/2 lb Butter; sweet                       1 ts Baking powder
      2 c  Granulated sugar                  1/4 ts Salt
      4    Eggs                                1 c  Walnuts; coarsely chopped
      1    Orange,(juice & grated rind)             Confectioners' sugar (opt.)
      3 c  All-purpose flour              
 
  Cream the butter until light and fluffy, then gradually add the sugar.
  Continuing to beat, add the eggs one at a time, beating well, on medium
  speed, after each addition.  Gradually add the orange juice and rind.
  Meanwhile, sift the flour with the baking powder and salt and gradually add
  to the batter.  Add the walnuts last, blend another minute on medium high
  speed, and pour into a greased and lightly floured 8-inch tube pan. Bake in
  a moderate oven (350 F) for 25 to 30 minutes until the color is a light
  chestnut and the cake springs back to the touch. (Watch carefully because
  this cake bakes quickly.) Turn onto a wire rack, round side up. Dust with
  confectioners' sugar and cool thoroughly before slicing.
  
  From: "The Food of Greece" by Vilma Liacouras Chantiles.  Avenel Books, New
  York. Source: Karen Mintzias I-Cooking
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Melomakarona * Phoenikia
 Categories: Greek, Desserts
      Yield: 40 servings
 
  1 1/2 c  Honey                               2    Oranges' strained juice
  1 1/2 c  Sugar; granulated                   2 tb Cognac or brandy
      1 c  -Water                            1/4 ts Cloves; ground
      1 tb Lemon juice                       1/2 ts Nutmeg; ground
      1 lb Walnuts; finely chopped             1 ts Baking powder
  1 1/4 c  Butter ; softened                 1/2 ts Baking soda
      4 ts Cinnamon; ground (or more)          6 c  Flour; all purpose (or more
  1 1/2 c  Oil; vegetable                      2 oz Walnuts; finely chopped
    1/2 c  Sugar; icing                   
 
  (Author's Note): Ancient and traditional small, spicy baked syruped cakes,
  these are perfect for a large buffet.  The nickname asserts their
  introduction into Greece by the Phoenicians, but not with these
  ingredients!  Within my lifetime I have seen the oil give way to butter and
  semolina succumb to flour. Combine the honey, granulated sugar, water, and
  lemon juice in a saucepan and boil for 5 minutes. Remove from the heat.
  Combine the 1 pound finely chopped walnuts with 1/4 cup of the softened
  butter, 2 teaspoons of the cinnamon, and 5 tablespoons of the syrup.
  Reserve the remaining syrup and set the filling aside while you prepare the
  dough. Using an electric mixer, cream the remaining butter (1 cup) with the
  oil until light and fluffy. Gradually add the confectioners' sugar, beating
  on medium speed.  Add the orange juice slowly to the batter, along with the
  Cognac or brandy, 1 teaspoon of the cinnamon, and the other spices. In a
  small bowl, sift the baking powder, soda, and 2 cups of the flour together.
  Slowly add the flour mixture to the batter and beat for a few minutes.
  Continuing to mix by hand, add only enough remaining flour to make a soft
  dough.  Knead. Break off small pieces of the dough and shape with your
  fingers into oblongs about 2-1/2-inches long and 1-inch high. Flatten
  between your palms and place 1 teaspoon of the filling mixture in the
  center.  Work the dough around the filling to enclose it completely and
  press firmly to seal. This procedure sounds difficult, but with many hands
  it is quite simple. Place on a cookie sheet and continue until all the
  cakes are shaped.  Bake in a moderate oven (350 F) for 25 minutes, then
  cool on a rack.  Bring the syrup back to a boil.  Dip each cake into the
  syrup and arrange on a platter.  Sprinkle with the remaining chopped
  walnuts and teaspoon cinnamon, or more if desired.  Cool before storing.
  
  Note: You may bake and cool melomakarona, store a few days in advance and
  dip in syrup as described above a day or so before serving.  The flavor
  improves after a few days.
  
  From: "The Food of Greece" by Vilma Liacouras Chantiles.  Avenel Books, New
  York. Karen Mintzias I-Cooking Source: Karen Mintzias -I-Cooking
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Karithopita Spiced Walnut Cake
 Categories: Greek, Cakes
      Yield: 8 servings
 
      6    Eggs                              3/4 c  Sugar
  2 1/2 c  Bisquick                          1/2 c  -Water
    1/2 ts Cinnamon                            1    2" strip orange peel
      1 ts -Salt                               1    2" strip lemon peel
    1/2 ts Ground cloves                     1/2    Cinnamon stick
    3/4 ts Baking powder                     1/4 c  Honey
      2 c  Sugar                             1/2    Lemon; juiced
  2 1/2 c  Chopped walnuts                   1/4 c  Walnuts
  1 1/2 c  Milk                                1 ts Ground cinnamon
  1 1/2 c  Vegetable oil                  
 
  In a large mixing bowl place the eggs, Bisquick, 1/2 teaspoon cinnamon,
  salt, cloves, baking powder, the 2 cups of sugar, the 2 1/2 cups of chopped
  walnuts, milk, and oil.  Blend them together with an electric mixer for 5
  minutes.
  
  Turn the mixer on high and beat the batter for 15 seconds.
  
  Preheat the oven to 375 F.  Pour the batter into a baking pan that is 10 x
  14 inches, and 2 1/2 inches deep.  Bake the cake for 45 minutes, or until a
  toothpick inserted comes out clean.  Remove the cake and let it sit for 2
  hours.
  
  In a medium saucepan place the 3/4 cup of sugar, water, orange peel, lemon
  peel, and cinnamon stick.  Bring the ingredients to a boil and then simmer
  them for 5 minutes.
  
  Add the honey and bring the mixture to a boil.  Remove the pan from the
  heat and add the lemon juice.  Stir the ingredients together and let the
  syrup cool.  Remove the orange and lemon peels, and the cinnamon stick.
  
  Spread the syrup over the cake.  Sprinkle on the 1/4 cup of chopped walnuts
  and the ground cinnamon.
  
  Source: Papadakis Taverna - San Pedro, California California Beach Recipe -
  by Joan & Carl Stromquist - ISBN: 0-9622807-3-9
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Baklava ( Papadakis Taverna)
 Categories: Greek, Desserts
      Yield: 12 servings
 
      5 ts Cinnamon                            1    2" strip of orange peel
      3 c  Coarsley chopped walnuts            1    2" strip of lemon peel
      1 lb Sweet butter; melted                1    Cinnamon stick
      1 lb Phyllo pastry sheets              1/3 c  Honey
     40    Whole cloves                      1/2    Lemon; juiced
 
  In a medium bowl place the cinnamon and walnuts, and mix them together.
  
  Brush the bottom of a 14" x 20" baking dish with the butter.  Place one
  pastry sheet in the dish and brush it with the butter.  Repeat this process
  so that 6 pastry sheets line the bottom of the dish.
  
  Sprinkle 1/3 of the nut mixture over the top of the pastry sheets.  Repeat
  this process so that there are 3 layers of the nut mixture and 4 layers of
  6 buttered pastry sheets, ending with 6 pastry sheets.
  
  Cut the baklava into 40 diamond shaped pieces.  Insert a whole clove in the
  top of each piece.
  
  Preheat the oven to 350 F.  Bake the baklava for 40 minutes, or until it is
  golden brown.  In a medium saucepan place the sugar, water, orange peel,
  lemon peel, and cinnamon stick.  Bring the ingredients to a boil and then
  simmer them for 5 minutes.
  
  Add the honey and bring the mixture to a boil.  Remove the pan from the
  heat and add the lemon juice.  Stir the ingredients together and then let
  the syrup cool.  Remove the orange and lemon peels, and the cinnamon stick.
  
  Spread the cool syrup over the hot baklava.  Cover the dish with a towel
  and let it sit for 1 hour before serving.
  
  Source: Papadakis Taverna - San Pedro, California California Beach Recipe -
  by Joan & Carl Stromquist - ISBN: 0-9622807-3-9 via Karen Mintzias
  I-Cooking
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Baklava 2
 Categories: Greek, Desserts
      Yield: 30 servings
 
----------------------------------BAKLAVA----------------------------------
    3/4 c  Walnuts; finely chopped             1 ts Cinnamon
    3/4 c  Pistachios; finely chopped          1 ts Nutmeg
    1/2 c  Almonds; finely chopped bla     1 1/4 lb Butter; melted
    1/2 c  Sugar; superfine                    1 pk Commercial phyllo sheets

-----------------------------------SYRUP-----------------------------------
  2 1/2 c  Sugar                               5    Whole cloves
  1 3/4 c  -Water                              1    Cinnamon stick
      1    Orange's rind; finely grate         1 c  Honey
      1    Lemon's rind; finely grated    
 
  *Note: Almonds should be lightly toasted. Combine nuts, sugar, cinnamon and
  nutmeg.  Brush a 13 x 9 x 2-inch baking pan well with butter. Separate 25
  phyllo sheets from package. Place under a smooth, damp towel to prevent
  drying.  Wrap remaining filo well. Freeze for future use. Place one phyllo
  sheet in pan. Trim to fit. Brush generously with melted butter. Repeat
  procedure until there are 5 layers of buttered phyllo in the pan. Sprinkle
  with 1/4 nut mixture. Repeat this procedure two more times, ending with
  phyllo.  Drizzle any remaining butter over top.  Bake in 350 degree oven
  1-1/2 hours or until golden brown.  Remove baklava from oven. Using a sharp
  knife, immediately cut long, diagonal lines from corner to corner, forming
  an "X".  Follow these guidelines to cut baklava into serving-size diamonds.
  While still hot, pour cooled syrup over baklava. Syrup: Combine sugar,
  water, orange and lemon rinds, cloves and cinnamon stick in saucepan. Bring
  to boil.  Simmer, uncovered, about 5 minutes to thicken syrup slightly.
  Remove from heat.  Discard spices. Stir in honey. Cool at room temperature.
  Pour over hot baklava. Allow to stand overnight before serving.
  
  From: "Classic Greek Cooking" by Daphne Metaxas.  ISBN: 0-911954-31-7
  Source: Karen Mintzias I-Cooking
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Galaktoboureko
 Categories: Greek, Desserts
      Yield: 20 servings
 
      6 c  Milk                                1 tb Butter
      1 c  Fine semolina                      12    Commercial filo sheets
  3 1/2 tb Cornstarch                        3/4 c  Butter; melted & hot
      3 c  Granulated sugar                    1 c  -Water
    1/4 ts -Salt                               1    Lemon or orange (peel only)
      6    Eggs                                2 tb Fine brandy or cognac (opt.)
      1 ts Vanilla extract; opt           
 
  In a heavy-bottomed, 3-quart saucepan, bring the milk gradually to a boil;
  do not allow it to scorch.  Meanwhile, sift the semolina, cornstarch, 1 cup
  of the sugar, and salt together and gradually add to the boiling milk,
  stirring constantly with a wooden spoon.  Cook slowly over medium heat
  until the mixture thickens and comes to a full boil, then remove from the
  heat. Beat the eggs on high speed of an electric mixer. Gradually add 1/2
  cup sugar and continue beating until very thick and fluffy, about 10
  minutes, then add the vanilla.  Stirring constantly, add eggs to the hot
  pudding. Partially cover the pan and allow to cool.  Butter a 9 x 12 x
  3-inch baking pan and cover the bottom with 7 sheets of the filo, brushing
  butter generously between each and making sure that a few sheets come up
  the pan sides.  Pour the custard into the pan over the filo. Cover with the
  5 remaining sheets, brushing butter between each and on the surface. With
  the tip of a very sharp knife, score the top filo sheets into square or
  diamond shapes, being careful not to score as deeply as the custard. Bake
  on the center rack of a moderate (350 F) oven for 40 to 45 minutes, until
  crisp and golden chestnut in color and the custard is firm. Meanwhile, boil
  the remaining 1-1/2 cups sugar with the water and lemon or orange peel for
  5 minutes.  Add the brandy or Cognac, if desired, and set aside. Remove the
  galaktoboureko from the oven and set on a cake rack.  Spoon the hot syrup
  over the entire galaktoboureko, particularly the edges. Cool thoroughly
  before cutting and serving.  Store in the refrigerator. From: "The Food of
  Greece" by Vilma Liacouras Chantiles.  Avenel Books, New York. Source:
  Karen Mintzias I-Cooking
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Greek Honey Cream With Fruits And Nuts
 Categories: Greek, Desserts
      Yield: 8 servings
 
    1/4 c  Coarsely chopped walnuts            1 c  Honey
    1/4 c  Coarsely chopped almonds*           1 c  Chilled whipping cream
    1/4 c  Coarsely chopped cashews                 Mixed fresh fruit*
    1/4 c  Coarsely chopped pistachios    
 
  *Note: Almonds should be blanched. ** Suggested fruits: berries, sliced
  pears and apples.
  
  Preheat oven to 325 F.  Place all nuts in baking pan.  Bake until lightly
  toasted, stirring occasionally, about 15 minutes.  Cool completely.
  
  Using electric mixer, beat honey in large bowl until thick and pale, about
  2 minutes.  Whip cream in another large bowl until stiff peaks form.  Fold
  nuts into cream.  Gently fold cream into honey, leaving a few steaks of
  cream.  Cover and refrigerate until well chilled and slightly set, about 2
  hours.  (Can be prepared 1 day ahead.)
  
  Place dollop of honey cream on each plate.  Surround with fruit and serve.
  
  Source: Bon Appetit magazine, February 1990.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Halvah Fudge
 Categories: Greek, Snacks
      Yield: 1 servings
 
      2 c  Brown sugar                       2/3 c  Sesame Tahini
    2/3 c  Milk                                1 ts Vanilla
 
  Cook sugar and milk in a sauce pot over medium heat to just under the
  soft-ball stage, to 230 degrees F.  Remove from fire and add tahini and
  vanilla but do not mix in immediately.  Let it cool about 2 minutes.  Beat
  with paddle or spoon for a few seconds and pour quickly into a buttered
  pan.
  
  From: "The Complete Greek Cook Book" by Theresa Karas Yianlios, Avenel
  Books, New York.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Tahinopita ( Tahini Cake )
 Categories: Greek, Desserts, Cakes
      Yield: 1 servings
 
      1 tb Veg. margarine or peanut oil        1 pn Salt
      1 c  Tahini                              3 ts Baking powder
      1 c  Caster sugar                      1/2 ts Bicarbonate of soda
      1    Orange (grated rind only)         1/2 ts Ground allspice
    3/4 c  Strained orange juice             1/2 c  Finely chopped walnuts
  2 1/4 c  Plain flour                       1/2 c  Sultanas (white raisins)
 
  This cake is frequently made during Lent as it contains no animal products.
  Peanut butter, the smooth, creamy variety, may be used instead of tahini.
  
  Oven temperature: 180 C (350 F) Cooking time: 45-60 minutes
  
  Grease a 20 cm (8 inch) tube pan or a 20 x 30 cm (8 x 12 inch) slab cake
  pan with melted margarine or oil.  Chill in refrigerator until required.
  Beat tahini, sugar and orange rind for 10 minutes, then gradually beat in
  orange juice.  Sift dry ingredients twice and fold into tahini mixture.
  Blend in walnuts and sultanas.
  
  Dust chilled cake pan with flour and turn batter into pan.  Spread evenly
  and knock base of pan on table top to settle batter.  Bake in a moderate
  oven for 55-60 minutes for tube pan, 45 minutes or so for slab cake.  When
  cooked, invert cake in its pan onto cake rack and leave for 2-3 minutes
  before lifting pan from cake.  Cool cake and cut in slices or squares to
  serve.  Store cake in a sealed container.
  
  From: "The Complete Middle East Cookbook" by Tess Mallos
        ISBN: 1 86302 069 1
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Baklava (low Fat Low Cal Version)
 Categories: Greek, Desserts, Low-cal
      Yield: 35 servings
 
    1/2 lb Shelled pistachio nuts,           1/2 lb Filo dough
           -ground                           1/2 c  Low-calorie margarine,
      3 tb Sugar                                    -melted
    3/4 ts Ground cinnamon                          Rose Water Syrup
  1 1/2 tb Rose water                               Whole cloves,optional
 
  This rich-tasting baklava contains half the amount of sugar and a fraction
  of the fat you would normally use, thanks to reduced fats, sugar, and nuts.
  The results will fool anyone.
  
  1. Combine pistacho nuts, sugar, cinnamon and rose water in small bowl.
  Using half of filo sheets (cover remaining with plastic wrap to prevent
  from drying out), place 3 sheets in bottom of lightly greased 13x9" baking
  sheet. Brush with some of margarine. Sprinkle evenly with nut mixture.
  Place remaining sheets over nut filling, brushing after every third sheet
  and top sheet. 2. Cut baklava at 1-1/2" intervals diagonally to form
  pattern of about 35 diamond shapes. Bake at 400'F. 25 minutes or until
  golden. Place on wire rack to cool. Drizzle Rose Water Syrup evenly over
  top and allow to soak several hours. Stud each diamond-shape with whole
  clove.
  
  Each piece baklava with syrup contains about: 85 calories; 32mg sodium; 0
  cholesterol; 5 grams fat; 9 grams carbohydrate; 2 grams protein; trace
  fiber.
  
  Exchanges: 1/2 bread; 1/2 fat.
  
  From: Michael Orchekowski
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Bakewell Tart
 Categories: Pastries, English
      Yield: 6 servings
 
--------------------------------PATE BRISEE--------------------------------
      2 c  Flour;all purpose                  14 tb Butter;cut in small pieces
      2 ts Sugar,granulated                    1    Egg
      1 ts -Salt                               1 tb Milk

----------------------------------FILLING----------------------------------
    1/2 c  Raspberry Jam                     2/3 c  Almonds;ground; 2 oz
      4 tb Butter;softened                     1 c  Pound cake crumbs;2 oz
  4 1/2 tb Sugar,granulated                  1/2 ts Almond extract
      1    Egg                           

-------------------------CONFECTIONERS' SUGAR GLAZE-------------------------
      2 tb Butter;unsalted                          -whipping cream
      1 c  Confectioner's sugar                1 ts Vanilla extract
      2 tb Heavy cream;also called        
 
  To make Pate Brisee: In food processor, combine flour, 2 tsp granulated
  sugar, salt and 14 Tbsp butter. Pulse with on/off turns til mixture
  ressembles fine crumbs. In small bowl, whisk together 1 egg and milk until
  blended. With processor running, pour in egg mixture, processing untril
  dough pulls away from sides of bowl and forms a ball. Divide dough in half.
  Form each half into a disk shape. Wrap separately in plastic wrap and
  refrigerate at least 30 minutes. On floured surface, roll out hal fof the
  dough. Fit into 7" tart pan with removable bottom. (Use remaining half of
  pastry another time.)
  
  To make filling: Preheat oven to 350F. Spread jam in bottom of unbaked
  pastry shell. In small mixer bowl, cream 4 Tbsp butter and 4 1/2 Tbsp
  granulated sugar at medium speed of electric mixer until thick and white.
  Beat in 1 egg, ground almonds, cake crumbs and almond extract till blended.
  Spoon filling int small mounds all over top of jam. Spread evenly over jam.
  Place tart on baking sheet. Bake at 350F for 30 to 40 minutes till puffed
  and set in center.
  
  To make Confectioners' Sugar Glaze: While tart is baking, in small
  saucepan, melt 2 Tbsp butter. Remove from heat. Sift confectioners' sugar
  into butter. Stir in cream and vanilla. Mix until blended and smooth.
  Spread glaze over piping hot tart. Cool on rack. SERVES: 6
  
  SOURCE: Victoria magazine
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Date Nut Bars
 Categories: Cookies
      Yield: 16 servings
 
    1/4 c  Butter                            1/2 t  Baking powder
    1/2 c  Sugar                             1/4 t  Salt
      1 t  Vanilla                         1 1/2 c  Chopped dates
      2 ea Eggs, separated                   3/4 c  Chopped nuts
    1/2 c  Flour, UNsifted                
 
  Preheat oven to 275-300 degrees.  Grase a 6x10 inch pan.
  
  Cream butter, sugar and vanilla.  Add egg yolks.  Add flour, baking powder,
  salt, dates, and nuts.  Add beaten egg whites.  Pour into pan and bake 45
  minutes.
  
  (The author of this recipe forgot to say when to add the vanilla, so I put
  it in where I thought it ought to go.)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Date and Nut Squares
 Categories: Cookies
      Yield: 16 servings
 
      2 ea Eggs                              1/2 t  Salt
    1/2 c  Sugar                               2 c  Finely cut up dates
    1/2 c  Flour                               1 c  Chopped walnuts
    1/2 t  Baking powder                       1 x  Powdered sugar (optional)
 
  Preheat oven to 325 degrees.  Grease an 8 inch square pan.
  
  Beat eggs until foamy.  Beat in sugar and vanilla.  Combine flour, baking
  powder, and salt.  Stir into egg mixture.  Mix in dates and nuts.
  
  Bake 25-30 minutes, until top has a dull crust.  Cut into 2 inch squares.
  Cool in pan.
  
  If desired, dip in powdered sugar.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Black Forest Cheese Cupcakes
 Categories: Cookies, Cakes
      Yield: 18 servings
 
     24    Vanilla wafers                      1 c  Sour cream
     16 oz Cream cheese                      1/2 ts Almond extract
  1 1/4 c  Sugar                                    Cocoa sour cream topping
    1/3 c  Cocoa                                    -(recipe follows)
      2 tb Flour                                    Canned cherry pie filling,
      3    Eggs                                     -chilled
 
  Black Forest Cheese Cupcakes
  
  Heat oven to 325 degrees.  Line muffin pans with foil-laminated baking
  cups. Place vanilla wafer on bottom of each. In large mixer bowl, beat
  cream cheese until smooth. Add sugar, cocoa, and flour; blend well. Add
  eggs; beat well. Stir in sour cream and almond extract. Fill each prepared
  cup almost full with mixture. Bake 20-25 minutes or until set. Remove from
  oven; cool 5 to 10 minutes. Spread heaping teaspoon of cocoa sour cream on
  each cup.  Cool completely in pans; refrigerate. Garnish with dollop of
  cherry pie filling just before serving. Refrigerate leftovers. Makes 18-24
  cupcakes
  
  Cocoa Sour cream Topping
  
  1 c sour cream 1/4 c sugar 2 Tbsp cocoa Stir together ingredients in small
  bowl until sugar is dissolved.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Goody Cake
 Categories: Cookies, Cakes
      Yield: 24 servings
 
      1 pk Yellow Cake Mix                     1 pk Powdered Sugar (1 Lb Box)
      1 c  Nuts                                1 pk Cream Cheese
      1    Stick Butter/Margarine         
 
  Mix together cake mix, nuts and butter.  Press into 13x9 pan to form bottom
  layer.  Mix together powdered sugar and cream cheese.  Blend thoroughly.
  Spread over the top of bottom layer.  Bake at 350F for 40-45 minutes,
  until golden brown.  Cool and cut into small squares. Nuts can be omitted
  if you prefer.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Mexican Wedding Cakes
 Categories: Cookies, Cakes
      Yield: 6 servings
 
      1 c  Butter, room temperature            1 ts Vanilla extract
    1/2 c  Powdered sugar                      2 c  Sifted flour
    1/4 ts Salt                           
 
  More powdered sugar
  
  Cream butter; add sugar gradually. Blend in salt, vanilla, & flour. If too
  soft, chill until firm. Scoop small pieces of dough, roll in hand to make a
  small ball, & place on ungreased cookie sheets. Bake in preheated 400
  degree oven about 12 minutes, or until golden brown. Roll cookies in
  powdered sugar while hot. Cool on wire rack. Freeze well.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Choco Scotch Clusters
 Categories: Cookies, Holidays
      Yield: 10 servings
 
      6 oz Chocolate Chips, Semisweet        1/4 c  Peanut Butter
      6 oz Butterscotch Morsels                3 c  Cereal, Rice Krispies
 
  Melt chocolate, butterscotch, and peanut butter in top of a double boiler,
  stirring constantly, until well blended.  Remove from heat, add Rice
  Krispies and stir until cereal is thouroughly coated.  Drop by tablespoon
  on wax paper.  Cool until firm. VARIATION: For a lighter snack, increase
  the Rice Krispies to 4 cups.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Peanut Butterscotch Squares
 Categories: Cookies, Candies
      Yield: 6 servings
 
    1/2 c  Butter or oleo                    2/3 c  Light corn syrup
    1/2 c  Brown sugar                         1    6 oz pkg butterscotch pieces
  1 1/3 c  Sifted flour                      1/2 c  Chunk-styled peanut butter
    2/3 c  Sugar                               2 c  Corn flakes
 
  Cream oleo or butter and brown sugar. Stir in flour (mixture will be
  crunchy..will have to use your hands. Press in ungreased 13x9x2 in. baking
  pan. Bake in 350F oven for 15 minutes. In saucepan, combine sugar and corn
  syrup; heat to boiling. Remove from heat. Add butterscotch pieces and
  peanut butter; stir till chips are melted, Stir in corn flakes. Spread over
  baked layer. Cool; cut into squares.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Peanut Butter Bars
 Categories: Cookies, Candies, Chocolate
      Yield: 6 servings
 
    3/4 c  Butter                              1 lb Powdered sugar
      2 c  Peanut butter                       6 oz Chocolate chips
  1 1/2 c  Crushed graham crackers             1 tb Crisco oil
 
  Mix first 4 ingredients - knead until smooth. Press into 9 x 13" pan. Melt
  chocolate chips in saucepan with oil. Spread over mixture in pan. Chill 1
  hour & cut into bars.
  
  (from Kathy Tanner)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pina Colada Squares
 Categories: Candies, Cookies
      Yield: 30 servings
 
      1 c  All-purpose flour                        -pineapple.
      1 ts Baking powder                       2 tb Cornstarch
    1/4 ts Salt                                2 ts Rum extract
    1/4 c  Butter or margarine                 1 ts Vanilla
      1    Egg, seperated                    1/4 ts Cream of tartar
    1/4 c  Milk, 2% butter fat or lower        1 tb Sugar, white
      1 cn 14 ounce unsweetened crushed        1 c  Coconut
 
  BOTTOM LAYER: Combine flour, baking powder and salt. Cut in butter or
  margarine until mixture is crumbly. Beat egg yolk and milk together with a
  fork. Stir into crumbs. Press evenly onto bottom of a lightly greased 8
  inch pan (square). MIDDLE LAYER: Combine crushed pineapple and its juice
  and cornstarch in a saucepan. Mix well. Stir-cook over medium heat until
  mixture boils and thickens. Stir in rum extract and vanilla. Pour over
  first layer. TOP LAYER: Beat egg white and cream of tartar until foamy. Add
  sugar and beat until soft peaks form. Fold in coconut. Spread evenly and
  carefully over pineapple layer. Press down lightly with a fork. Bake in a
  180C (350F) oven for 30 minutes until top is golden brown. Cool and cut
  into squares. Makes 30 squares - 3 * 4 cm (1 1/4 * 1 1/2 inches) Each
  serving: 2 squares; 1 fruit and vegetable choice; 1 fat and oil choice; 11g
  carbohydrate; 2g protein; 5g fat; 410 kilojoules; 97 calories.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Rocky Road
 Categories: Candies, Cookies
      Yield: 8 servings
 
     16 oz Milk chocolate bars               3/4 c  Chopped walnuts
      3 c  Tiny marshmallows              
 
  Melt chocolate bars then stir in marshmallows and nuts.  Use 8X8X2-inch
  greased pan.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Alfie and Archie's Dog Biscuits
 Categories: Cookies, Desserts
      Yield: 10 servings
 
  2 1/2 c  Whole wheat flour                 1/2 c  Powdered dry milk
    1/2 t  Salt                              1/2 t  Garlic powder
      1 t  Brown sugar                         6 T  Meat drippings
      1 ea Beaten egg                        1/2 c  Ice water
 
  1.  Preheat oven to 350.  Lightly oil a cookie sheet.  Combine flour, dry
  milk, salt, garlic powder and sugar.  Cut in meat drippings until mixture
  resembles corn meal.  Mix in egg.  Add enough water so that mixture forms a
  ball.  Using your fingers, pat out dough onto cookie sheet to half inch
  thick.  Cut with cookie cutter or knife and remove scraps. Scraps can be
  formed again and baked. 2.  Bake 25-30 minutes.
   Remove from tray and cool on rack. from:  _Cookiemania_
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: IMPOSSIBLE PEANUT BUTTER COOKIES
 Categories: Cookies, Desserts
      Yield: 8 servings
 
           JUDY VOCELKA   (NFXS18B)            1 c  Sugar
      1 c  Peanut butter                            Egg
 
  Mix ingredients and roll into balls about the size of a walnut. Place on
  greased cookie sheet and mash down with a fork. Bake at 350 till lightly
  browned. Remove from cookie sheet immediately and allow to cool on a rack.
  Makes 16-24 cookies, depending on size.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: APPLE AND NUT POCKETS
 Categories: Desserts, Cookies, Holidays
      Yield: 20 servings
 
      1 x  -Dottie Cross TMPJ72B             1/4 t  Baking soda
      1 x  -DOUGH:                             1 x  -FILLING:
      8 T  Unsalted butter; softened         2/3 c  Apple butter
  1 1/4 c  Sugar                               1 T  Lemon juice
      1 ea Large egg                           1 x  Grated zest of 1 lemon
  1 1/2 t  Vanilla extract                   1/4 c  Finely chopped walnuts
  2 1/2 c  Sifted all-purpose flour            1 x  Confectioners' sugar
    1/2 t  Salt                                1 x  -for dusting
 
  To make the dough: In a medium bowl, using a hand-held electric mixer set
  at high speed, beat the butter until creamy, about 1 minute. Add the sugar
  and beat until light in color and texture, about 2 minutes. Beat in the egg
  and vanilla. Sift the flour with the salt and baking soda. Gradually add
  the flour mixture to the butter mixture, beating well after each addition.
  Scrape the dough onto a large piece of plastic wrap and wrap tightly.
  Refrigerate until the dough is firm enough to roll out, at least 6 hours,
  or preferably overnight. To make the filling: Combine the apple butter,
  lemon juice, lemon zest, and walnuts and mix well. Preheat the oven to 375
  degrees. Divide the dough into 4 portions. On a lightly floured work
  surface, roll out one portion of dough to 1/8 inch thickness. (If the dough
  crumbles, work in your hands until malleable.) Using a 3-inch round cookie
  cutter, cut out rounds of the dough. Gather up the scraps to work into the
  remaining dough. Repeat the process until all the dough has been used.
  Place a rounded teaspoon of the filling in the center of half of the
  rounds. Brush the edges of the rounds lightly with water. Place the
  remaining rounds on top of the filled cookies. Using a fork, press the
  edges sealed. Don't worry if cracks appear in the surface. Transfer the
  cookies to ungreased baking sheets. Bake until lightly browned, 12 to 15
  minutes. Transfer to wire racks and cool completely. Sprinkle with
  confectioners' sugar before serving.  Makes about 20 large cookies. Source:
  "An Edible Christmas" (A Treasury of Recipes for the Holiday) by Irena
  Chalmers. Reformatted by: CYGNUS, HCPM52C
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: EGGNOG SNICKERDOODLES
 Categories: Desserts, Cookies, Holidays
      Yield: 48 servings
 
      1 x  -Terri Sawchuk PKHJ43B            1/4 t  Salt
      1 x  -MAIN INGREDIENTS:                  2 ea Eggs
  2 3/4 c  All-purpose flour                 1/2 t  Brandy extract
      2 t  Cream of tartar                   1/2 t  Rum extract
  1 1/2 c  Sugar                               1 x  -SUGAR MIXTURE
      1 t  Baking soda                       1/4 c  Sugar or colored sugar
      1 c  Butter-softened                     1 t  Nutmeg
 
  Preheat oven:400 In 3-qt. mixer bowl combine all cookie ingredients. beat
  at low speed, scrapingsides of bowl often, until well mixed (2 to 4 min.).
  In small bowl combine sugar mixture; stir to blend. Shape rounded
  teaspoonful of dough into 1"balls; roll in sugar mixture. place 2" apart
  onto ungreased cookie sheets. Bake near center of 400 oven for 8 to 10 min.
  or until edges are lightly browned. Reformatted by: CYGNUS, HCPM52C
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Tropical Cheese Bars
 Categories: Nuts, Cookies
      Yield: 24 servings
 
-----------------------------------CRUST-----------------------------------
    3/4 c  Margarine                           1 c  Almonds, finely chopped
    3/4 c  Brown sugar                       1/4 c  Coconut Rum
      3 c  Flour                         

--------------------------------CHEESE LAYER--------------------------------
     24 oz Cream cheese, soft                  2 cn Crushed pineapple, drain LGE
    1/2 c  Sugar                               1 c  Coconut
      3    Eggs                                1 c  Almonds, chopped
    1/4 c  Coconut Rum                    
 
  Cream margarine, sugar and coconut rum, beat in flour until blended. Stir
  in nuts. Pat into 10 x 15 pan. Bake at 350^F for 10 minutes. Cool. CHEESE
  LAYER: Beat cheese, sugar, eggs and coconut rum until creamy. Stir in
  pineapple. Pour on baked crust. Mix nuts and coconut. Sprinkle over all.
  Bake at 350^F for 20 minutes. Cool. Cut into bars.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: O'Henry Bars II
 Categories: Cookies
      Yield: 16 servings
 
      5 c  Special K cereal                    1 c  Peanuts (optional)
      1 c  Corn Syrup                          1 c  Chunky Peanut Butter
      1 c  Sugar                              12 oz Chocolate Chips
           Pinch of salt                  
 
  Can use rice krispies instead of special K. If you choose not to use
  peanuts. increase cereal to 6 cups.
  ******************************************************* *****************
  Heat sugar, corn syrup & salt until it boils. Add peanut butter and stir
  til it boils. Pour in Special K & nuts; mix til coated. Spread in a
  buttered 9 x 13 pan and press. Cool. Melt Chocolate chips over double
  boiler & spread on cooled peanut butter mixture. Cut into bars when cool.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Vacuum Cleaner Bars
 Categories: Nuts, Cookies
      Yield: 24 servings
 
    1/2 c  Margarine, melted                   1 lb Powdered sugar
      1 pk Yellow cake mix *                 1/2 c  Flaked coconut
      3    Eggs                              1/2 c  Chopped walnuts or pecans
      8 oz Package cream cheese, soft     
 
  * Use plain cake mix without pudding added.
  ******************************************************* ******************
  Combine margarine, cake mix and one egg. Stir together until dry
  ingredients are moistened. Pat mixture into bottom of well-greased 15x10
  inch jellyroll pan. Bake for 10 minutes at 325~F. Beat remaining two eggs
  lightly then beat in cream cheese and powdered sugar. Stir in coconut and
  nuts. Pour over mixture in jellyroll pan. Bake at 325~F for 45 to 50
  minutes or unti golden brown. Cool to room temperature before cutting into
  squares.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Lethal Layers
 Categories: Chocolate, Nuts, Cookies
      Yield: 32 servings
 
    1/2 c  Unsalted butter                     1 ts Vanilla extract
    1/2 c  Dark brown sugar                  1/2 ts Salt
      1 c  All-purpose flour                   1 ts Baking powder
      1 c  Pecan halves                             Additional flour (see direct
      2    Eggs                                1 c  Chocolate chips
      1 c  Firmly packed dark brown sug   
 
  In a food processor, combine first 3 ingredients with metal blade until
  crumbly. This can also be done with 2 pastry knives or a pastry cutter. Pat
  this crust into a buttered 9-by-13-inch pan. Bake at 375~F for 10 minutes.
  Cool. When crust is cool, spread pecans evenly over surface. Beat eggs with
  brown sugar until thick. Add vanilla. Put salt and baking powder in bottom
  of 1/4 cup measure; fill rest of measure with flour. Stir into egg mixture.
  Bake at 375~F for 20 minutes or until center is baked. Cool, then cut into
  32 pieces.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: White Chocolate Chip Cookies with Macadamia Nu
 Categories: Cookies, Chocolate, Nuts
      Yield: 8 servings
 
    1/2 c  Unsalted butter softened            1 c  All purpose flour
    1/3 c  Sugar                             1/2 ts Baking soda
    1/3 c  Brown sugar firm packed           1/4 ts Salt
      1    Egg                             6 1/2 oz White chocolate, chopped
      1 ts Vanilla                           3/4 c  Macadamia nuts, halved
 
  BLEND BUTTER, SUGARS, EGG,AND VANILLA UNTIL FLUFFY, STOPPING ONCE TO SCRAPE
  DOWN SIDES OF BOWL, ABOUT 1 MIN. ADD FLOUR,BAKING SODA AND SALT AND MIX
  UNTIL JUST COMBINED. DO NOT OVER MIX. STIR IN WHITE CHOCOLATE CHUNKS AND
  NUTS. MOUND DOUGH BY 1/3 CUPFULS ONTO LIGHTLY GREASED COOKIE SHEET, SPACE
  ABOUT 2 IN. APART. BAKE IN PREHEATED 375 DEGREE OVEN UNTIL LIGHLY BROWN
  AROUND EDGES, ABOUT 15 MIN.COOL ON COOKIE SHEET FOR 3 MIN, THEN REMOVE TO
  RACKS AND COOL COMPLETLEY. STORE IN AIR-TIGHT CONTAINER. (CAN BE PREPARED
  AHEAD. STORE COOKIES UP TO 4 DAYS AT ROOM TEMP. OR FREEZE 3 WKS.)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Baby Ruth Cookies
 Categories: Cookies
      Yield: 1 servings
 
    1/2 c  Butter, softened                    3 c  Flour, sifted
    3/4 c  Peanut butter, smooth               1 ts Baking powder
  1 1/2 c  Sugar                             1/2 ts Salt
      2    Eggs, beaten                      2/3 c  Milk
  1 1/4 ts Vanilla                             5    Baby Ruth bars, 1.9oz, cutup
 
  Cream butter, peanut butter and sugar until light and fluffy; beat in
  beaten eggs ad mix well; add vanilla. Sift dry ingredients together and add
  alternately with the milk. Stir in the cut-up Baby Ruth pieces. Drop from
  teaspoon on buttered cookie sheets. Bake in preheated 375~F oven until
  golden brown, about 12-15 minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: SPRINGERLE
 Categories: Desserts, Cookies, Holidays
      Yield: 48 servings
 
      1 x  -Kathryn Evans JMSH36B              2 c  Sugar
      4 c  Flour                               2 t  Boiling water
      2 t  Baking powder                       2 tb Anise seed
      4 ea Eggs, well beaten              
 
  Sift flour; measure; add baking powder and sift again.
   To well-beaten eggs gradually add the sugar, beating until very thick.
   Pour boiling water over anise seed and add to egg mixture Stir in the
  flour.  Chill.
   Roll on a lighly floured board to 1/4 inch thickness;>>> then roll again
  with a springerle roller to make designs. Cut the cookies at the marked
  outlines and place on an  ungreased cooky sheet.  Let dry 6 to 8 hours at
  room  temperature.  Bake in a moderate oven (375) 12 to 15 min. or until
  brown.
   Makes 4 dozen cookies. Reformatted by: CYGNUS, HCPM52C
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Mom's Hot Fudge Pudding (Cake) with Sauce.
 Categories: Cakes, Chocolate, Sauces
      Yield: 4 servings
 
      1 c  Flour                             1/2 ts Salt
    1/3 c  Cocoa                             1/4 c  Shortening
    3/4 c  Sugar                               1    Egg
      2 ts Baking Powder                     2/3 c  Milk

-----------------------------------SAUCE-----------------------------------
    3/4 c  Sugar                               2 tb Water
      3 tb Cocoa                               2 c  HOT Water
 
  Preheat to 350F.  Sift dry ingrediants in a bowl.  Cut in shortening. Add
  egg & milk.  Stir til flour is moist.  Put batter in 9" cake pan. Mix sauce
  well, pour over batter slowly.  Bake for 40 minutes. Serve with milk or
  cream (while warm).
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pour la France's Fudge Caramel Cake - Express
 Categories: Cakes, Sauces
      Yield: 10 servings
 
      2    9-Inch Layers Of Choc. Cake       1/3 c  Light Corn Syrup
      1    Fudge Icing (Recipe)                1 c  Brown Sugar, Firmly Packed
      1    Caramel Sauce (Recipe)              2 ts Butter
  1 1/2 c  Cashews, Roasted, Unsalted        1/8 ts Salt
      2 c  Heavy Cream                       1/3 c  Heavy Cream
  2 1/2 lb Semisweet Chocolate            
 
  FOR CAKE: Slice round cake layers horizontally in half to make 4 round cake
  layers.  Place 1 layer on plate and top with Fudge Icing, Caramel Sauce and
  Cashews. Repeat with next 2 cake layers.  Place final cake layer on top,
  frost top and sides of cake with Fudge Icing and cover sides of cake with
  chopped cashews. FUDGE ICING: Bring cream to boil. Stir in chocolate until
  melted and smooth. This will be very soft but will harden when cooled.
  Refrigerate until workable consistency. NOTE: The time it takes to get to a
  workable consistency depends on the weather. This is much like making fudge
  candy. The author, (Arlene Lightsey), made this sauce on a cool, clear day
  and had no problem. CARAMEL SAUCE: Bring first 4 ingredients to boil and
  reduce to thick syrup. Very carefully, (because it will splatter), add
  cream. Refrigerate until cool. Recipe from Pastry Chef Jenny Mattingsley,
  of Pour la France, 7959 Broadway, San Antonio, Texas......
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Whipped Cream Frosting with Raspberry Sauce (Decadence Ca
 Categories: Cakes, Sauces
      Yield: 6 servings
 
           For Whipped Cream Frosting:              For Raspberry Sauce:
      1 pt Heavy whipping cream               10 oz Frozen raspberries in syrup
      6 tb Powdered sugar                      1 tb Cornstarch
      2 ts Vanilla, or liqueur            
 
  DIRECTIONS: Whipped Cream Frosting: Whip cream with sugar and vanilla or
  liqueur. Spread over top of one layer cake. Serve with raspberry or fudge
  sauce.
  
  Raspberry sauce: Thaw raspberries. Thicken by cooking with the cornstarch.
  Chill and serve over (or along side) cake with whipped cream.
  
  Source: Recipes from Ghirardelli Chocolate Company of San Francisco
  
  From: Sallie Austin
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Smoked Trout with Watercress Sauce
 Categories: Fish, Sauces
      Yield: 6 servings
 
      1 bn Watercress                               Black pepper to taste
      1 c  Sour cream                          3    Smoked trout, skinned and
      1 tb Fresh lemon juice                        Filleted into 6 pieces
      2    Dashes of Tabasco sauce             6    Lemon wedges
           Salt and freshly ground             6    Watercress sprigs
 
   Wash and trim the watercress.  Pat it dry and chop it (you should have
  about 1 1/2 cups).
  
   Put the watercress in the bowl of an electric blender with the sour cream,
  lemon juice, Tabasco sauce, and salt and pepper.  Turn the blender on high
  for several seconds, or until the mixture is very smooth.
  
   Serve the sauce over the trout.  Garnish each serving with a lemon wedge
  and sprig of watercress. YIELD: 6 servings. (NASON'S NOTE: Try this sauce
  with leftover cooked and chilled East Lake "pink-meat" trout if smoked
  trout is not available.)
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Tartar Sauce
 Categories: Fish, Sauces
      Yield: 4 servings
 
      1    Egg yolk                                 Combination of olive oil
      1 ts Wine vinegar                             And vegetable oil
      2 tb Prepared mustard, such as                Lemon juice to taste
           Dijon or Dusseldorf               1/4 c  Finely chopped parsley
           Few drops of Tabasco Sauce          3 tb Finely chopped onion
           Salt                              1/4 c  Finely chopped cornichons
           Freshly ground pepper                    Or sour pickles
      1 c  Light olive oil or a                3 tb Chopped drained capers
 
   Place the yolk in a mixing bowl and add the vinegar, mustard, Tabasco,
  salt and pepper to taste.  Beat vigorously for a second or two with a wire
  whisk or electric beater.
   Start adding the oil gradually, beating continuously with the whisk or
  electric beater.  Continue beating and adding oil until all of it is used.
  Add more salt to taste if necessary, and the lemon juice.
   Add the remaining ingredients and blend well.
   Yield: about 1 1/2 cups. The New New York Times Cookbook, by Craig
  Claiborne with Pierre Franey, Times Books, NY, 1975.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Hollandaise Sauce for Trout
 Categories: Fish, Sauces
      Yield: 1 servings
 
     12 tb Butter                                   Salt to taste
      3    Egg yolks                           2 ts Lemon juice
      2 tb Cold water                        1/8 ts Cayenne pepper
 
   Place a skillet on the stove and add about 1/2 inch of water.  Bring the
  water to a simmer.  Have ready 1 1/2 quart saucepan.
   Place the butter in another saucepan and place it over very low heat.
   Set 1 1/2 quart saucepan in the simmering water in the skillet. Place the
  egg yolks in the saucepan.  Add the cold water, salt and 1 tsp. lemon
  juice.  Start beating the egg yolks with a wire whisk, stirring in a back
  and forth circular fashion, making certain that the whisk covers the bottom
  of the saucepan so the yolks do not stick. It is important that the heat
  beneath the saucepan be moderate.
   When the egg yolks become custardlike and thickened, start adding the
  melted butter.
   Continue beating, stirring constantly and vigorously, until all the butter
  is added.  Add the remaining lemon juice and cayenne.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Blender Hollandaise Sauce for Trout
 Categories: Fish, Sauces
      Yield: 1 servings
 
    1/2 c  Butter                                   Salt to taste
      3    Egg yolks                                Pinch of cayenne
           Juice of 1/2 lemon             
 
   Melt the butter and keep it hot, but do not brown.
   Put the yolks, lemon juice, salt and cayenne in the container of en
  electric blender.  Blend on low speed, gradually adding the hot butter
  until the sauce is thickened and smooth.
   About 3/4 cup. The New New York Times Cookbook, by Craig Claiborne with
  Pierre Franey, Times Books, NY, 1975.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Fruit Salsa Sundaes *
 Categories: Sauces, Desserts, Fruits
      Yield: 1 servings
 
------------------------------PATTI - VDRJ67A------------------------------
      4    6" flour tortillas                  1 tb Crystallized ginger; finely
  1 1/2 c  Peaches; peeled, diced                   - chopped
  1 1/2 c  Strawberries; diced               1/2 ts Grated lime peel
      2 tb Sugar                               4 oz Vanilla ice cream
 
  Preheat oven to 350~. Soften tortillas according to package directions.
  Press each one down in ungreased 10 oz custard cup. Bake 10-15 minutes or
  until crisp. Set aside to cool. Combine peaches, strawberries, sugar,
  ginger and lime peel; mix gently until well blended. To assemble, remove
  tortillas from custard cups. Place each tortilla shell on dessert plate and
  fill with 1 scoop of vanilla ice cream. Spoon equal portions of fruit salsa
  over top of ice cream. Garnish with mint sprigs if desired.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Marinade and Basting Sauce for Brisket of Beef
 Categories: Cajun, Sauces
      Yield: 8 servings
 
      3 c  Dry red wine                        3 t  Salt
      1 c  Olive or peanut oil                 3 T  Poupon mustard
      2 T  Wine vinegar                        2 T  Prepared horseradish
      2 t  Onion powder                        3 T  Lime juice
      1 t  Garlic powder                       2 t  Ground cayenne pepper
 
  Mix all of the ingredients really well and then pour over whole beef
  brisket.  Let marinate for several hours, or overnight if possible. Also,
  use this marinade as a basting sauce. Some people may find Justin's 3 cups
  of dry red wine a little bit too much for their taste. No problem, use as
  much as you like in the sauce, and drink the rest. Sure won't go to waste.
  From Justin Wilson's "Outdoor Cooking With Inside Help"
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Marinade for Lamb or Goat
 Categories: Cajun, Sauces
      Yield: 6 servings
 
      4 c  Chablis wind                        1 c  Green creme de menthe
      1 T  Onion powder                        1 t  Dried mint (crushed)
      2 T  Louisiana hot sauce                 1 c  Soy sauce
      1 c  Water                               2 T  Olive oil
 
  Mix all ingredients.  Marinade lamb or goat 6 to 12 hours, then use the
  marinade as a basting sauce as it cooks. From Justin Wilson's "Outdoor
  Cooking With Inside Help"
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Beef With Hot Sauce
 Categories: Sauces
      Yield: 8 servings
 
      3 lb Beef chuck roast                  1/2 c  Chopped onion
    1/2 c  Chopped celery                    1/2 c  Chopped green pepper
      1 x  Water                           1 1/2 c  Catsup
      3 T  Hot taco sauce                      2 T  Brown sugar
      2 T  Vinegar                             2 ea Cloves garlic, minced
      1 ea Bay leaf                            1 t  Salt
      1 t  Dry mustard                         1 t  Chili powder
      8 ea Hamburger buns                 
 
  Place meat, onion, celery and green pepper in Dutch oven; cover with water.
  Cover tightly and cook slowly 2 1/2 to 3 hours or until tender. Remove
  meat; cool, shred and return to cooking liquid.  Add catsup, taco sauce,
  brown sugar, vinegar, garlic, bay leaf, salt, mustard and chili powder.
  Cook slowly 1 hour.  Remove bay leaf; serve on buns.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Red Wine Marinade for Beef
 Categories: Sauces
      Yield: 6 servings
 
    1/2 c  Vegetable oil                     1/3 c  Red wine
      2 T  Fresh lemon juice                 1/4 t  Dried thyme
    1/4 t  Black pepper                        2 ea Large garlic cloves minced
 
  In measuring cup, whisk together oil, wine lemon juice, thyme, pepper and
  garlic.  Place beef in plastic bag or shallow glass dish.  Pour marinade
  over top; seal bag refrigerate for 2 to 6 hours.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Caper Sauce
 Categories: Sauces, Vegetables
      Yield: 12 servings
 
      1 c  Mayonnaise                        1/4 c  Capers
    1/4 c  Dairy sour cream                    1 T  Dijon-style mustard
      1 T  Horseradish                         1 T  White vinegar
    1/2 t  Sugar                          
 
  *     Chopped Dill Pickle can be substituted for Capers.
  ~--------------------------------------------------------------------- ~---
  Combine mayonnaise, capers, sour cream, mustard, horseradish, vinegar and
  sugar.  Mix well. Serve with Beef With Caper Sauce or with any roast beef.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: GOLDEN TOFFEE SAUCE****FJVS25A
 Categories: Holidays, Sauces, Desserts
      Yield: 6 servings
 
    1/2 c  Firmly Packed Brown Sugar         1/3 c  Margarine or Butter
    1/2 c  Sugar                               2 ts Brandy
    3/4 c  Whipping Cream                 
 
  In small saucepan, combine sugars, cream and margarine. Heat to simmering;
  cook over low heat, stirring constantly, for 2 minutes. Remove from heat;
  add brandy. Serve warm over Cran-Brandy Pudding (see previous recipe)>
  
  I have never tried this recipe. It comes from my "Pillsbury Festive Holiday
  Recipes" cookbook, Classic #13. Marilyn Sultar
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: FIVE-ALARM SALSA
 Categories: Sauces, Mexican
      Yield: 1 servings
 
      1 x  -Dottie Cross TMPJ72B               1 x  -chili peppers
      1 ea 28-ounce can whole tomatoes       1/2 c  Finely chopped white or yell
      1 x  -tomato puree, undrained            1 x  -onion
      2 ea Fresh hot green chili pepper        2 ea Garlic cloves; minced
      1 x  -seeded and minced,                 2 T  Lime juice
      1 x  -or 1/2 c chopped canned gre   
 
  In a medium saucepan, bring all the ingredients to a simmer over medium-low
  heat, then cook for 5 minutes. Spoon the salsa into hot, sterilized jars
  and attach the lids. Process the jars in a boiling water bath for 5
  minutes. Remove from the water and cool at room temperature. Note: The
  canned chili peppers will make a milder salsa than if you use fresh chiles.
  After opening, you can extend the salsa (and mute the heat a little) by
  stirring in a cupful of minced bell peppers or thawed corn kernels. A
  tablespoon or so of chopped coriander leaves adds a nice fillip. Makes
  about 2 pints. Source: "An Edible Christmas"(A Treasury of Recipes of the
  Holiday) by Irena Chalmers. Reformatted by: CYGNUS, HCPM52C
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: GARLIC MARINARA
 Categories: Sauces
      Yield: 4 servings
 
      1    8 oz can italian plum               2 tb Olive oil
           Tomatoes                            2 pn Oregano
      2    Cl Garlic, crushed                  1 ts Chopped parsley
 
  Use with Red Snapper en Papillote.  1.  Drain tomatoes and chop. 2. Saute
  garlic in saute pan with olive oil for one minute or until golden. Remove
  garlic and add tomatoes. Saute for 4 minutes. Add oregano and parsley.
  Saute for one more minute.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Ancho Sauce
 Categories: Sauces, Mexican
      Yield: 2 servings
 
     12    Dried ancho chilies                      -chopped tomatoes
      1 ts Salt (or to taste)                3/4 ts Ground cumin
      2 c  Boiling water                     1/4 ts Tumeric
      1 ts Dried oregano                       2 md Garlic cloves, minced
      1 c  Peeled, seeded and finely      
 
  Seed and stem chilies under cold running water.  Break into one-inch
  pieces.  Place in medium bowl.  Add boiling water and soak one hour.
  
  Strain chilies through sieve, reserving liquid.  Add tomatoes, garlic,
  salt, oregano, cumin and tumeric, and blend well.  Pour mixture into heavy
  small saucepan.  Add one cup reserved soaking liquid.  Bring to boil,
  stirring constantly.  Reduce heat and simmer until sauce thickens and coats
  spoon, ten to fifteen minutes.  Serve at room temperature. From Bon
  Appetit, Dec '85.
  
  Makes 2 cups
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Broiled Tomatoes (Mexican)
 Categories: Mexican, Sauces
      Yield: 1 servings
 
           Tomatoes                       
 
  Many Mexican recipes call for tomatoes to be asados (roasted).
  Traditionally they are put onto a hot comal and cooked until the skin is
  wrinkled and brown and the flesh is soft right through--this takes about 20
  to 25 minutes for an 8 ounce tomato.  However, since this method is very
  messy, it is best to line a shallow metal pan with foil and put the
  tomatoes in it.  Place them under a hot broiler--do not have the flame too
  high or the tomato will burn without cooking through--and turn them from
  time to time so that they cook through evenly--the skin will be blistered
  and charred.  A medium tomato will take about 20 minutes. Blend the tomato,
  skin, core, and seeds to a fairly smoothe sauce. The skin and core give
  both body and flavor to the sauce. And never mind if the skin ~is- charred;
  that adds character, too. If the skin is very badly blackened and hard in
  places, then remove a little of it.  This method of cooking tomatoes makes
  for a very rich-flavored sauce. FromThe Cuisines of Mexico by Diana
  Kennedy, 1972.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chicken Acapulco with Creamy Shrimp Sauce
 Categories: Mexican, Seafood, Sauces, Meats
      Yield: 4 servings
 
      4 lg Poblano peppers                     2    8 ozs chicken breasts,
    1/4 c  Onion, chopped                           Halved, deboned, and
    1/2 lb Medium shrimp, lightly                   Pounded flat
           Cooked, peeled, and chopped         2 ts White pepper
    1/4 c  Cilantro, chopped                        Salt, to taste
    1/4 lb Monterey jack cheese,              12    6-in long strings
           Shredded                                 Oil, for frying

----------------------------CREAMY SHRIMP SAUCE----------------------------
      3    Shallots, diced                     1 lb Small shrimp
      1 c  White wine                          2 c  Whipping cream
    1/2 c  Fish stock or chicken broth       3/4 lb Butter
 
  ROAST PEPPERS:  Place poblano peppers under the broiler and char on all
  sides. Put in plastic bag and freeze 10 minutes. Remove from freezer, rub
  off peel, then slit to remove seeds under running water.
  
  Preheat oven to 400 degrees F.  In a medium saute pan, saute onion, shrimp,
  and cilantro until the shrimp are almost cooked, about 5 minutes. Place in
  mixture in a bowl, add the cheese and set aside.
  
  TO ASSEMBLE:  Lay the four prepared chicken breasts flat, skin-side down.
  Season with salt and white pepper.  Layer each breast with one pepper and 2
  to 3 tablespoons shrimp/cheese mixture over pepper. Roll each breast
  tightly to form a cylinder. Tie each cylinder in 3 places, both ends and in
  the middle.
  
  In a skillet, heat about 1/4-inch of oil.  Lightly brown chicken breasts,
  one at a time, on all sides. Remove from heat, transfer to a oven-proof
  dish and bake for 10 minutes until golden brown.
  
  Remove from oven.  Cut strings and slice chicken into 1-inch roulades
  (rounds).  Drizzle a few tablespoons of Creamy Shrimp Sauce onto a plate
  and arrange the roulades on top of the sauce. Serve warm. Makes 4 servings.
  
  TO MAKE CREAMY SHRIMP SAUCE:  In a saucepan over medium-high heat, combine
  shallots and wine.  Cook until reduced by three-fourths.  Add stock/broth
  and shrimp and cook until reduced by half. Add the cream and reduce again
  by half. Whisk in the butter by tablespoons. Cook until butter melts and
  sauce is well-blended. Remove from heat. Recipe: Cafe Noche, 2409 Montrose
  Blvd, Houston, Texas -- 1-(713)-529-2409
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chicken Fajitas with Tomato-Coriander Salsa
 Categories: Mexican, Sauces
      Yield: 4 servings
 
      1 c  Quick Tomato Sauce                  2 tb Oil
      1    Jalapeno pepper (OR 1/8 tsp         1 ts Ground cumin
           -red-pepper flakes)                      Salt
      2 tb Fresh coriander, minced                  Pepper
      1    Lime                                1    Lime
           Salt                                8    Flour tortillas (8-inch)
           Pepper                              1    Ripe avocado
      1 lb Chicken thighs, skinless and        1 c  Sour cream
           -boneless                      
 
  TOMATO-CORIANDER SALSA:
  
  PREPARATION:  Make the Quick Tomato Sauce.
  
  For The Salsa, split, seed and mince the jalapeno (use gloves).  In a bowl,
  combine the Quick Tomato Sauce, Jalapeno (or hot red-pepper flakes) and
  coriander.  Squeeze the lime; add 1 tablespoon juice to the sauce. Season
  to taste with salt and pepper.  Set aside.
  
  Rub the chicken with oil and cumin and sprinkle with salt and pepper. Cut
  lime into 8 wedges.  Recipe can be prepared to this point 2 hours ahead.
  
  COOKING and SERVING:  Heat the broiler.  Cook the chicken on a rack about 5
  inches from heat, turning once, until browned and just cooked through,
  about 4 minutes per side.  Set aside, covered, and keep warm. Heat oven to
  375F.  Wrap tortillas in foil and warm in oven for 10 minutes. Pit, peel
  and cut the avocados into 1/2-inch cubes.  Cut the chicken into thin
  slices.  Divide chicken among the tortillas. Top chicken in each tortilla
  with 2 tablespoons Salsa, 2 tablespoons sour cream and chopped avocado. Use
  1 lime wedge per fajita to squeeze juice over filling. Wrap or fold
  tortilla around filling. Serve hot.
  
  Makes 4 servings.
  
  [COOKS; May/Jun 1988] Posted by Fred Peters.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chile Piquin Sauce
 Categories: Sauces, Mexican
      Yield: 1 servings
 
      1 oz Dried chile Piquin                  8 oz Tomato sauce
    1/4 ts Cumin                             1/2 ts Chopped fresh garlic
    1/4 c  Oil                            
 
  Heat oil unti hot and remove from heat, pour chile to fry about 2 min in
  hot oil, then drain on paper towels. Put chile, tomato sauce, cumin, and
  garlic in blender and mix, add salt to your taste
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chiles in Walnut Sauce
 Categories: Mexican, Sauces
      Yield: 8 servings
 
      8    Pablano Chiles; *                   1 tb Capers
      1 lb Ground Beef                       3/4 ts Cinnamon; Ground
    1/4 c  Onion; Chopped, 1 small           1/2 ts Salt
      2 c  Tomatoes; Chopped, 2 medium       1/4 ts Cumin Seed
      1    Apple; **                         1/4 ts Oregano; Ground
      1    Banana; Peeled & Sliced           1/8 ts Pepper; Freshly Ground
      1    Jalapeno Chile; ***                 4    Eggs; Large, Separated
      1    Clove Garlic; Finely Chopped             Flour; Unbleached
      1 c  Raisins                                  Vegetable Oil
    1/3 c  Almonds; Slivered                        Pomegranate Seeds Or Raisins
      2 tb Green Olives; Chopped                    Fresh Cilantro; Snipped

--------------------------------WALNUT SAUCE--------------------------------
      1 c  Walnuts; Ground                   1/2 c  Chicken Broth
      1 c  Dairy Sour Cream               
 
  *      Chiles should be roasted and peeled (See Sowest 1 for information)
  **     Use an all purpose cooking apple that is unpeeled and sliced. ***
  Chile should be seeded and finely chopped.
  ~--------------------------------------------------------------------- ~--
  Cut a lengthwise slit down one side of each poblano chile. Carefully remove
  the seeds and membranes and set aside.  Cook and stir ground beef and onion
  in a 10-inch skillet until beef is brown and drain. Stir in remaining
  ingredients except the eggs, flour, oil, Walnut Sauce, Pomegranate seeds
  and cilantro.  Cover and simmer for 15 minutes. Fill chiles with beef
  mixture.  Cover and refrigerate for an hour. Beat egg whites in a large
  bowl until stiff. Beat egg yolks and fold them into the egg whites. Coat
  filled chiles with flour; dip into the egg mixture. Heat 1/4-inch of oil in
  an 8-inch skillet until hot.  Cook chiles, one at a time, in the oil,
  turning once, until puffy and golden, about 2 minutes on each side; drain.
  Place on cookie sheet and keep warm in a 200 degree F oven. Prepare Walnut
  Sauce and spoon over the chiles. Sprinkle with pomgranate seeds and
  cilantro.  Serve hot. WALNUT SAUCE: Mix all ingredients.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chiles Rellenos Sauce
 Categories: Mexican, Sauces
      Yield: 2 servings
 
      1    Onions                              4 c  Chicken broth
      2    Garlic                              1 ts Salt
      2 tb Oil                                 1 ts Pepper
      2 c  Canned tomatoes                     1 tb Oregano
 
  Servings:  2
  
  Chop onion and crush garlic.  Cook in oil until wilted.  Add tomatoes and
  press through strainer.  Mix with broth and bring to a boil. Season to
  taste with salt, pepper and oregano.  Heat the chiles in boiling sauce for
  about five minutes.
  
  Barbara Zack
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Enchilada Sauce
 Categories: Sauces, Mexican
      Yield: 6 servings
 
      3    Ancho Chiles                        4 tb Flour
      3    Pasilla Chiles                      3 c  Chicken or beef stock (use
      2    Cloves garlic, crushed                   -chicken for cheese or
      1 sm Onion, minced                            Chicken enchiladas, beef for
      4 tb Lard or margarine (lard is               -beef enchiladas)
           -better for the taste buds,         1 ts Mexican oregano
           -if not                           1/2 ts Cumin
           For your body)                 
 
  Place the chiles on a cookie sheet, and roast in a 350 degree oven until
  slightly toasted (when you can smell them, they're done). Remove from the
  oven, and slit open.  Remove the seeds and veins, then cover the chiles
  with boiling water.  Allow to sit for about 30 minutes. remove the chiles
  from the water (reserve water), and scrape the pulp from the chiles.
  Discard the skins (which can give the mixture a bitter flavor.)
  
  Return the chile pulp to the soaking water and reserve.
  
  Saute the garlic and onion in the lard until very soft but not browned.
  Stir in the flour, and the stock.  Stir until thickened, then add the chile
  pulp mixture. Add the spices, and simmer until thickened. Place the mixture
  in a blender, and blend until smooth. Season to taste with salt. If you
  want a hotter mixture, add cayenne to taste.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Fiery Salsa
 Categories: Mexican, Appetizers, Sauces
      Yield: 6 servings
 
      1 lg Onion                               2 tb Vinegar
      8    Tomatoes                            1 ts Salt
    1/2 sm Bunch cilantro (no stems)           1 ts Pepper
     10    Jalapeno peppers                    1 ts Garlic salt
           Juice of 1 lime                     1 ts Oregano
           Juice of 1 lemon               
 
  Dice onions, tomatoes, jalapenos, and cilantro as small as possible.
  Combine the rest of the ingredients. Chill overnight.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Garlic and Cilantro Sauce
 Categories: Sauces, Mexican
      Yield: 4 servings
 
      1    Garlic head, peeled/minced        1/2 c  Lime juice
      2    Jalapeno peppers, seeded and      1/4 c  Extra virgin olive oil
           -finely chopped                     1 ts Salt
      2 bn Cilantro, finely chopped       
 
  From "A Cook's Tour of Sonoma" by Michele Anna Jordan. Aris Books.
  
  Toss all the ingredients together. Spoon over freshly grilled or sauteed
  fish. Makes 1-1/4 cups. Serves 4.
  
  Sauce will keep in refrigerator for up to 4 days.
  
  Nutritional analysis per serving: 150.5 calories; 12.7 grams total fat;
  (1.8 grams saturated fat); 0.3 grams protein; 7.5 grams carbohydrates; 0
  milligrams cholesterol; 539 milligrams sodium.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Great Chiles
 Categories: Sauces, Mexican
      Yield: 6 servings
 
     12 lg Fresh Poblano chilies               6    Eggs
    1/2 lb Monterey Jack or Chihuahua        3/4 ts Salt
           -cheese, cubed                           Creme Fresca:
    1/4 sm Yellow onion, coarsely          1 1/2 c  Whipping cream
           -chopped                            3 tb Sour cream
      1 lg Garlic clove, halved           
 
  Make the Creme Fresca ahead of time:  mix cream and sour cream together.
  Cover and let stand at room temp. until thickened, 8 hours or overnight.
  Chill until ready to use.
  
  Char the chili peppers over a gas flame until blackened on all sides. Wrap
  them in a plastic bag and let stand for 10 minutes to steam. Peel and core
  the chilies.  Remove seeds, rinse and pat dry.
  
  Preheat oven to 350 F.  Generously butter a 9" pie pan (preferably
  porcelain or stoneware with 2" sides).  Open up chili peppers and arrange
  around sides of pan skin side down, point toward center of pan, extending
  about 1/2" above rim. Cover bottom of pan with chilies.
  
  Finely grate cheese with onion and garlic in a processor using on/off
  pulses, about 30 seconds.  Add eggs and salt.  Process until smooth,
  stopping to scrape down the sides, about 15 seconds.  Mix in the Creme
  Fresca (the Mexican equivalent of creme fraiche).  Pour this filling over
  the chilies.  Curl the edges of the chilies over the filling.
  
  Bake until golden brown and a knife inserted in the center comes out clean,
  45 to 50 minutes.  Cover chili edges with foil to prevent burning, if
  necessary.  Cool for 5 minutes before cutting.  Serve hot or at room
  temperature.
  
  Serves 6 main course servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Green Enchiladas
 Categories: Mexican, Cheese/eggs, Sauces, Meats
      Yield: 5 servings
 
      2 c  Basic Green Sauce; *                3 c  Cooked Chicken; Shredded
      1 c  Dairy Sour Cream                    1 c  MontereyJack Cheese;Shredded
     10    Flour Or Corn Tortillas; **              Dairy Sour Cream
 
  *     See Sowest 2 for recipe. ** Tortillas should be 6-inches in diameter
  and should be warm.
  ~--------------------------------------------------------------------- ~--
  Prepare basic green sauce and stir in the 1 cup of sour cream. Heat oven to
  350 degrees F.  Dip each tortilla into the sauce to coat both sides. Spoon
  1/4 cup of the shredded chicken onto each tortilla and roll up. Place seam
  sides down in a 13 X 9 X 2-inch ungreased baking dish. Pour remaining sauce
  over enchiladas and sprinkle with the cheese. Bake, uncovered, until cheese
  is melted, about 15 minutes. Serve warm with sour cream. RED ENCHILADAS:
  Substitute 2 cups of the Basic Red Sauce (see Sowest 2 for the recipe) for
  the Basic Green sauce. Substitute 3 cups of shredded cheese or cooked beef
  for the chicken.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Grilled Seafood Flautas
 Categories: Mexican, Seafood, Sauces
      Yield: 5 servings
 
           Roasted Tomato Sauce; *           1/2 c  Monterey Jack Cheese; Shred
      8 oz Crab Meat; **                      14 oz Artichoke Hearts; ***
    1/2 c  Green Onions w/tops; Sliced        10    Flour Tortillas; ****
      1 tb Butter Or Margarine                 4 tb Butter Or Margarine
    1/2 c  Dairy Sour Cream               
 
  *     See Sowest 2 for recipe. ** Use 1 package of Frozen salad-style
  imitation crabmeat, thawed *** Artichoke hearts should be drained and cut
  into quarters.  Use one **** Flour tortillas should be 7 to 8 inches in
  diameter and be warm.
  ~--------------------------------------------------------------------- ~--
  Prepare Roasted Tomato Sauce; set aside.  Cook crabmeat and onions in 1
  Tbls of margarine over medium heat, stirring frequently, until onions are
  tender.  Mix in cour cream, cheese and artichoke hearts. Spoon about 13 of
  a cup of the mixture onto one end of each tortilla. Roll up tightly into a
  cylinderical shape; secure with wooden picks. Heat 2 Tbls of margarine in
  10-inch skilled over medium heat until hot and bubbly. Cook 3 or 4 flautas
  in margarine, turning frequently, until golden brown, about 5 minutes. Keep
  warm in 300 degree F. oven. Repeat with remaining flautas, adding the
  remaining margarine as needed.  Serve with warm Roasted Tomato Sauce.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Homemade Taco Sauce
 Categories: Sauces, Mexican
      Yield: 6 servings
 
     12    Canning tomatoes                    1    Sm onion
      1 c  Chopped green chili                 1 ts Salt
      1 ts Cumino                              1 ts Oregano
 
  Dip tomatoes in boiling water, peel and chop. Chop small onions. Put
  tomato, onion and chili in 6 quart pan. Add seasonings and simmer for 1 1/2
  hours. Put in canning jars. Bath in hot water bath for 30 min.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Macayo Fajitas
 Categories: Mexican, Sauces, Appetizers
      Yield: 6 servings
 
      1 tb Salt                              1/4 tb White pepper

----------------------------------TOPPINGS----------------------------------
    1/4    Lime, squeezed                      6    Lime wedges
      1 c  Sour cream                          1 lb Beef skirt, also known
      3    Cloves fresh garlic, chopped             -As flank steak (or chicken
      1 c  Guacamole                                Breast), sliced into 1/4- by
      2 tb Vegetable oil                            3-Inch long strips
      1 c  Salsa                         

---------------------------------GARNISHES---------------------------------
    1/2 c  Olive oil (or chili oil,                 Sliced into strips
           For spicier taste)                       -Shredded lettuce
           -Avocado chunks                     1 lg Whole onion, halved Chopped
      1 cn Whole green chiles, Chopped              -jalapenos
           -tomatoes                      
 
  Macayo Fajitas
  
  (This basic fajita recipe is from the Johnson family which owns the Macayo
  chain.) **
  
  and sliced                         Chopped fresh cilantro
  
  For marinade, in a large bowl, whisk together salt, pepper, lime, garlic
  and vegetable oil.  Put meat in marinade and set aside for at least one
  hour.
  
  Heat oven to 200 degrees; set tortillas in for 1 to 3 minutes, to warm.
  Remove and put in a covered basket.
  
  Heat a large skillet and add olive oil.  Add marinated meat and saute until
  onion becomes transluscent.
  
  Place cooked meat in a large bowl or platter and serve with tortillas,
  toppings and garnishes.
  
  For each fajaita, fill a tortilla with meat and desired amounts of
  garnishes and toppings and roll up like a burrito.
  
  Serve with refried beans, black beans or Spanish rice. Make 4 to 6
  servings.
  
  VARIATIONS: For spicier marinade, add cayenne pepper or crushed dry red
  chili pepper. Instead of lime juice, try pineapple juice, papaya juice,
  beer, wine or barbecue sauce.*
  
  *(Cooks note:) I like to use tequila, and marinate myself a bit while I'm
  doing the cooking. It makes it much easier to roll up like a burrito. It is
  the unrolling that becomes a bit difficult.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Mexican Flank Steak with Mock Tamales
 Categories: Mexican, Sauces
      Yield: 6 servings
 
  1 1/2 lb Beef flank steak                    1 ts Fresh ground black pepper
    1/3 c  Fresh lemon juice                   1    Linda's Salsa Sauce
    1/3 c  Extra virgin olive oil              1    Mock tamales
      6 tb Minced jalapeno peppers                  Fresh lemon slices
      1 tb Minced fresh cilantro                    Jalapeno peppers
      1 ts Salt                                     Cilantro sprigs

----------------------------LINDA'S SALSA SAUCE----------------------------
      2    Tomatoes, peeled                    3    Jalapeno peppers, thin
      3 lg Cloves garlic, peeled                    Sliced
      2    Plum tomatoes finely              1/4 c  Coarsely chopped fresh
           Chopped                                  Cilantro
      3    Plum tomatoes, coarsely             1 tb Fresh lemon juice
           Chopped                             1 ts Freshly ground black pepper

--------------------------------MOCK TAMALES--------------------------------
      1 c  ( 4 oz.) grated sharp                    Tops
           Cheddar cheese                      6    7" flour tortillas
      1 c  Muenster cheese                     6    8 by 12" pieces of foil
      2 tb Minced green onion with        
 
  Place beef flank steak in utility dish.Combine lemon juice,olive
  oil,jalapeno peppers,cilantro,salt and pepper; pour over steak,turning to
  coat.Cover and refrigerate 6 to 8 hours or overnight.Prepare Linda's Salsa
  Sauce and Mock tamales.Remove steak from marinade and place on grid over
  medium coals;reserve marinade.Place mock tamales around edge of grill.Grill
  steak 12 to 15 minutes to desired doneness, turning once and
  basting,occasionally,with marinade. Turn tamales halfway through cooking
  time.Place steak and tamales on serving platter.Spoon 1/4 cup Linda's Salsa
  Sauce over tamales.Garnish platter with lemon slices,jalapeno peppers and
  cilantro sprigs.Carve steak across the grain into thin slices.Serve with
  remaining Salsa Sauce.Serves 6.
  
  Linda's Salsa Sauce: Process 2 tomatoes,hull and tough skin removed and 3
  large cloves garlic,peeled,in food processor or blender until
  pulverized.Combine tomato mixture,2 plum tomatoes finely chopped;3 plum
  tomatoes,coarsely chopped,3 jalapeno peppers,thin sliced;1/4 cup coarsely
  chopped fresh cilantro; 1 tbsp. fresh lemon juice;and 1 tsp. freshly ground
  black pepper. Refrigerate,covered,1 hour or overnight to blend
  flavors.Makes 2 cups.
  
  Mock Tamales: Combine 1 cup ( 4 oz.) EACH: grated sharp Cheddar cheese and
  Muenster cheese and 2 tbsp. minced green onion with tops.Divide mixture
  evenly and put in center of each of 6 - 7" flour tortillas.Fold bottom side
  of tortilla over filling.Fold two sides over filling;then fold top side
  over filling,envelope fashion.Wrap each tortilla in 8 by 12" piece of
  foil,twisting each end.Makes 6.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Picante Sauce
 Categories: Mexican, Sauces
      Yield: 8 servings
 
     28 oz Can Whole Tomatoes                  2 tb Apple cider vinegar
      1    Medium onion, chopped fine          1 ts Garlic powder
      4    Jalapeno peppers, chopped         1/2 ts Salt
           -fine                          
 
  Combine all ingredients in saucepan.  Bring to boil.  Lower heat and simmer
  uncovered 15 minutes.  Chop tomatoes while cooking.
  
  Number of peppers may be varied to increase flavorful "heat".
  
  Serve chilled with Doritos or similar tortilla chips.
  
  Enjoy! - Jeff Duke
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pico De Gallo - Rooster's Beak Salsa
 Categories: Sauces, Mexican
      Yield: 1 servings
 
      1 lb Diced Ripe Tomatoes                      Chopped Fine, Seeds And All
    1/2 c  Chopped White Onion               1/2 c  Ice Water
      1 c  Fresh Cilantro Leaves                    Salt To Taste
      4 lg Fresh Serranos Or Jalapenos              Fresh Lime Juice To Taste
 
  Mix all vegetables and herbs with the ice water, add salt and lime juice to
  taste.  Don't stir too much!  This salsa is almost a relish and should be
  kept crisp, never mushy.  Good with everything.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pico De Gallo Salsa
 Categories: Sauces, Mexican
      Yield: 6 servings
 
      2 c  Cups                                3    Cloves garlic, finely
      6    Serrano or Jalapeno chiles,              -chopped
           -stems and seeds removed,         1/4 c  Finely chopped cilantro
           Finely chopped                    1/4 c  Oil
      1 lg Onion, finely chopped               3 tb Red wine vinegar
      2 md Tomatoes, finely chopped       
 
  Combine ingredients and mix well.  Allow refrigerated sauce to come to room
  temperature before serving.
  
  The Whole Chili Pepper From the collection of Jim Vorheis
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Ranchero Sauce - Melinda Lee
 Categories: Sauces, Mexican
      Yield: 1 servings
 
      2 md Chopped Onions                     14 oz Italian Plum Tomatoes
      2 md Cloves Garlic, Chopped              6 oz Chicken Broth
      1 md Chopped Bell Pepper            
 
  In a medium skillet, saut the chopped onion and chopped garlic over medium
  heat.  Cook until soft, do not let the mixture brown.  When soft add the
  chopped bell pepper and continue to cook until the pepper is just tender,
  but still crunchy.  Remove the tomatoes from the can and tear them into
  pieces.  Add the shredded tomatoes to the mixture in the skillet. Add the
  liquid from the tomatoes along with an equal amount of chicken broth.
  Simmer the mixture for 30 to 45 minutes or until the sauce is the
  consistency you desire.  Makes about 2-1/2 cups. From: Melinda Lee, KNX
  Food News Hour, KNX Radio, Los Angeles.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Red Chile Sauce
 Categories: Sauces, Mexican
      Yield: 3 servings
 
      2 tb Lard or bacon drippings                  -sauce (optional)
      2 tb Flour                             3/4 ts Salt
    1/4    To 3/4 cup ground red chile         1    Garlic clove, crushed
      2 c  Cooled beef bouillon or                  Pinch of ground Mexican
           -water                                   -oregano (optional)
           Up to 4 ounces of tomato            1 ds Of ground comino (optional)
 
  Makes about 3 cups
  
  Melt lard in a saucepan over low heat.  Add the flour and stir until well
  mixed and slightly browned.
  
  Add teh smaller amount of chile to the bouillon or water, either when
  trying a new batch of chile or when preparing this recipe for the first
  time.  Taste, then add more chile after the water is well mixed into the
  roux.  Stir constantly when adding the water and continue to stir until a
  smooth sauce is obtained.  Add tomato sauce, if desired. Slowly add it to
  the dlour mixture, stirring constantly.
  
  Season; taste and adjust the seasonings.
  
  Simmer for at least 10 minutes, or longer, to develop the flavor.
  
  Jane Butel's Tex-Mex Cookbook From the collection of Jim Vorheis
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Red Enchilada Sauce
 Categories: Sauces, Mexican
      Yield: 2 servings
 
     10    Large red chile pods            1 1/2 ts Bacon drippings
  1 1/2 ts Flour                               1    Small onion chopped
      4    Garlic cloves                       1    Salt and pepper to taste
    1/4 ts Cumino                              1 tb Oregano
      1 ts Cilantro (optional)            
 
  Boil chile pods in small sauce pan with 8-12 oz of water until soft. Place
  chiles, oregano, onions, garlic and salt and pepper in blender. Liquefy
  mixture. In a 2 qt. sauce pan heat bacon drippings and brown flour. Add the
  chile mixture and simmer for 30-45 minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Roasted Habanero Salsa From Hell
 Categories: Sauces, Mexican
      Yield: 1 servings
 
      1 tb Virgin olive oil                   10    Habanero chile peppers
    1/3 c  Virgin olive oil                  1/4 c  Lime juice (about 2 limes)
      6    Ripe plum tomatoes, halved        1/4 c  Chopped cilantro
           Freshly ground black pepper    
 
  Combine tablespoon of olive oil and garlic and mix well.  Rub tomato halves
  with this mixture, sprinkle with salt and freshly cracked pepper and roast
  in 500-degree oven until they begin to take o some serious color, about 15
  to 20 minutes.  Remove from oven, cool to room temperature and dice.
  
  Meanwhile, grill habanero peppers over a medium-hot fire until slightly
  colored, 2 to 3 minutes.  Temove peppers from fire and mince. Be very
  careful when working with this pepper.  Wear gloves when mincing it, and if
  you get any of the juice on your skin, wash it off with a mild bleach
  solution, which neutralizes the capsaicin. Also, be sure not to rub your
  eyes while working with these peppers, and wash your hands well after
  you're done.  These little guys are incendiary.
  
  In medium-size bowl, combine tomatoes, peppers, 1/4 cup olive oil, lime
  juice and cilantro, mix well, and prepare for takeoff.
  
  This salsa will keep, covered and refrigerated, about 5 to 6 weeks, mainly
  because no mold or bacteria would dare to come near the stuff. Yields 2
  cups.
  
  Source:  "Salsas, Sambals, Chutney and Chowchows" by Chris Schlesinger and
  John Willoughby.
  
  Typed by Steven Frank.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Salsa De Suegra (Mother-In-Law Sauce)
 Categories: Sauces, Mexican
      Yield: 2 servings
 
     10    Tomatillos                          2 tb Chopped Cilantro Leaves
      6 oz Green Tomato, Unripe              1/2 ts Sea Salt, To Taste
      2 tb Finely Choppped Scallions         1/3 c  Water
      3    Serrano Chilies, Chopped       
 
  MAKES 2 CUPS
  
  According to local lore, the cook serves this to her son-in-law because "le
  pica mucho" (it bites him a lot). It is very "picante". However, if you use
  3 chiles, it is only pleasantly picante. This sauce should have a thick,
  rough consistency and is used with frijoles, rice, or broiled meats. It is
  best eaten fresh but will keep for a few days in the refrigerator without
  spoiling. It does not freeze well.
  
  Roughly chop the tomatoes, add a little at a time with the rest of the
  ingredients to a blender jar, and blend for a few seconds with each
  addition until the sauce has a rough consistency.
  
  the key to salsa verde is the tomatillos (tomate verde -- NOT just a green
  tomato)...don't know where you're from, but if it's the west or southwest,
  you'll probably find them in the super...if not, they are available canned,
  in a mexican food section.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Salsa Fresca
 Categories: Sauces, Mexican
      Yield: 1 servings
 
      1 lb Ripe Tomatoes                     1/2 c  Ice Water
    1/4 c  Chopped Scallions                        Salt
      2 md Finely Chopped Jalapenos            1 ts Crushed Oregano Leaves
      1 tb Fresh Lime Juice               
 
  Chop the tomatoes and add to the onions and jalapenos in a medium sized
  bowl.  Add the remaining ingredients and mix by hand, bruising the tomato
  pieces.  Taste and adjust seasonings if necessary.  Serve at once as this
  salsa doesn't keep well.  The difference between this salsa and Pico De
  Gallo is that this recipe calls for oregano and Pice De Gallo calls for
  cilantro.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Salsa Picante
 Categories: Sauces, Mexican
      Yield: 1 servings
 
      2 c  Tomatoes, canned, with juice        1 pn Sugar
      1 sm Onion                                    Salt, to taste
      2    Chile serrano                  
 
  Now are we talking about the mild, Old El Paso-type green chiles (which are
  a mild sort of chile poblano), or are we talking about jalapenos and
  serranos?  It makes a buncha difference.  Salsa picante (which is what we
  mean when we talk about "salsa" down here) is made with one or both of the
  last two.  Acting on the presumption that it's salsa picante that you mean,
  here's a recipe.  One serrano equals two jalapenos. If you use jalapenos,
  removing the veins from the inside will make it less hot.
  
  Place all ingredients in a blender or food processor and blend until finely
  chopped.  Pour into a saucepan and bring to a boil.  Lower heat and simmer
  30 minutes.  Cool slightly, pour into a pint jar, and refrigerate, or
  process in a boiling water bath 10 minutes (in which case reduce the
  cooking time the same amount). This sauce will keep three to four weeks in
  the refrigerator. Cooking Texas Style Candy Wagner & Sandra Marquez
  
  FROM: PAT STOCKETT                    DATE: 08-07-93
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Salsa Verde, Mexican Style
 Categories: Mexican, Sauces
      Yield: 2 servings
 
    1/2 md Onion, finely minced              1/2 ts Salt, OR more
      1 tb Minced, fresh cilantro             10 oz Canned tomatillos, well
      1    Serrano or jalapeno chile,               -drained
           -finely minced                 
 
  1.  If possible, use an electric blender or food processor to blend all the
  ingredients together.  (Without machines, use a fork or mortar and pestle
  to mash the ingredients.)
  
  2.  Taste and adjust seasonings.
  
  Makes about 2 cups.
  
  From:  JANE BUTEL'S TEX-MEX COOKBOOK by Jane Butel, Harmony Books, New
  York.  1980.  ISBN 0-517-539861 Posted by: Karin Brewer, Cooking Echo, 1/93
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Santa Maria Salsa
 Categories: Sauces, Mexican
      Yield: 2 servings
 
     29 oz (2 Cans) Tomatoes; OR               1 ts Prepared Horseradish
  3 1/2 c  Fresh Tomatoes; Peeled And          1 tb Vinegar
           Chopped                             1 tb Sugar
    1/2 c  Celery; Chopped                     1 tb Worcestershire Sauce
    1/4 c  Onion; Chopped                      1    Pickled Jalapeno; Minced OR
    1/4 c  Green Pepper; Chopped                    To Taste
  1 1/2 ts Salt                           
 
  Finely chop the canned tomatoes with scissors and mix with the other
  ingredients.  Turn into a bowl or jar and cover tightly and refrigerate for
  several hours or overnight to blend the flavors. Serve at room temperature
  as a side dish with meats, beans, and barbecue. Any leftovers can be
  refrigerated for several days.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Smoked Chili Salsa
 Categories: Sauces, Mexican
      Yield: 8 servings
 
      1 cn Chipotle chiles in adobo            1 tb Strong red wine or balsamic
           -sauce                                   -vinegar or more to taste
      2 c  Boiling water                       2 tb Brown sugar
      2 tb Tomato paste                   
 
  From "The Savory Way" by Deborah Madison, Bantam.
  
  Blend the chiles and water together in a food processor or blender until
  smooth. Add the other ingredients and blend again. Taste and adjust the
  flavorings as desired. Serve salsa with beans, eggs or in soups.
  
  Makes 2 cups.
  
  Nutritional analysis per serving: 22.7 calories; 0 grams total fat; (0
  grams saturated fat); 0.3 grams protein; 2.1 grams carbohydrates; 0
  milligrams cholesterol; 35.7 milligrams sodium.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Spicy Salsa
 Categories: Sauces, Vegetarian, Mexican
      Yield: 7 servings
 
     16 oz Can Whole Tomatoes                  4 oz Can Green Chilies, diced,
      1 sm Green Pepper, chopped                    -rinsed and drained
    1/3 c  Mild Onion, chopped                 3 tb Cilantro, freshly chopped
      3 tb Green Onion, chopped              1/2    Garlic Clove, minced
 
  Puree tomatoes with their juice in a blender or food processor.
  
  Combine other ingredients and stir into tomatoes.  (Chill in refrigerator
  up to 5 days.)
  
  Yield: 7 servings, 2-1/3 cups
  
  One Serving = 1/3 cup Calories: 21 Protein: < 1 g Fat: < 1 g Carbohydrate:
  5 g Fiber: 0.9 g Cholesterol: 0 mg Sodium: 314 mg Potassium: 192 mg
  
  Exchange: 1 Vegetable
  
  Source:  "The U.C.S.D. Healthy Diet for Diabetes, a Comprehensive
  Nutritional Guide and Cookbook," by Susan Algert, M.S., R.D.; Barbara
  Grasse, R.D., C.D.E.; and Annie Durning, M.S., R.D.
  
  Shared by:  Norman R. Brown
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Super Salsa
 Categories: Sauces, Mexican
      Yield: 999 servings
 
      2 lb Serrano Peppers                   1/4 c  Salt
  3 1/2 lb Roma Tomatoes                     1/4 c  Black Pepper
      1 lb Spanish Onions                      1 lg Head Of Garlic
     24 oz Tomato Sauce                       20    1/2 Pint Canning Jars & Lids
  2 1/2 c  Distilled Vinegar              
 
  Clean and stem the peppers.  Clean and quarter the tomatoes and onions. Use
  a food processor to shred the tomatoes, peppers and onions. Use the largest
  shredding blade and don't worry about a few large pieces. Place in a large
  stock pot.  Puree or press the garlic and add to the pot. Add remaining
  ingredients to the pot along with enough water to keep the mixture from
  burning when heated.  Bring the mixture to a boil. Reduce heat and simmer
  for 10 minutes.  Put salsa into the canning jars and process for 15 minutes
  at a rolling boil (open canning method). This salsa is tasty but quite hot.
  It needs about 3 years to mellow and mature. If you really like food that
  is hot it is edible immediately.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Taco Sauce
 Categories: Sauces, Mexican
      Yield: 6 servings
 
      3 c  Tomato paste                        2 tb Chili powder
      5 c  Water                               1 tb Salt
      1 c  Cider vinegar                       1 ts Cayenne pepper 1/2 tsp. hot
    1/2 c  Corn syrup                               -pepper sauce
 
  Combine all ingredients in a large sauce pot.  Bring to a boil. Reduce heat
  and simmer about 1 hour or until thick.  Stir frequently as mixture
  thickens to prevent sticking.  Pour hot into hot jars, leaving 1/4 inch
  head space.  Adjust caps.  Process 30 minutes in boiling water bath. Yield:
  about 6 half pints.
  
  From: Ball Blue Book Shared By: Pat Stockett
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Tomatillo Cream Sauce
 Categories: Sauces, Mexican
      Yield: 1 servings
 
     10 oz Canned Tomatillos                   1 md Egg
      8 oz Diced Green Chiles                    pn Coriander
      1 c  Heavy Cream                    
 
  Combine all ingredients and puree until smooth.  From: Melinda Lee KNX Food
  News Hour.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Turkey in Jalapeno Cream Sauce
 Categories: Mexican, Sauces, Meats
      Yield: 6 servings
 
           Jalapeno Cream Sauce; *           1/2 ts Black Peppercorns; Cracked
      2    Turkey Breasts; **                1/4 ts Salt
    1/4 c  Flour Unbleached,All Purpose      1/4 c  Margarine Or Butter
 
  *     See Sowest 2 for recipe. ** Turkey breasts should be boneless,
  skinless, (about 1 lb each) cut
  ~--------------------------------------------------------------------- ~--
  Prepare Jalapeno Cream Sauce and set aside.  Flatten each turkey breast
  slice to 1/4 inch thickness between to sheets of waxed paper or plastic
  wrap.  Mix flour, salt, and pepper.  Coat turkey with the flour mixture.
  Heat margarine in 10-inch skillet until melted.  Cook turkey in margarine,
  turning once, until done, about 8 minutes. Serve with Jalapeno Cream Sauce.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Yellow Tomato Sauce
 Categories: Sauces, Mexican
      Yield: 8 servings
 
      1 lg Onion, diced                        2 sm Canned chipotle chiles,
      5    Garlic cloves, minced                    -chopped
    1/2 c  Fruity olive oil                    2    Epazote leaves (a pungent
      6 lb Yellow tomatoes, peeled,                 -Mexican herb available in
           -seeded and cut into chunks              -Latin markets)
           -(may use red tomatoes)           1/2 bn Cilantro, chopped
    1/2 c  Tomato paste                   
 
  In a stainless steel saucepan, saute the onion in olive oil until soft. Add
  garlic and saute briefly. Add tomatoes, tomato paste, chiles and epazote.
  Simmer 15 minutes.
  
  Add chopped cilantro and season to taste with salt and pepper.
  
  Puree, if desired, for a smoother texture.
  
  Makes approximately 2 quarts (about 8 servings).
  
  Sauce may be refrigerated up to two weeks or frozen for up to six months.
  
  NOTE: If good vine-ripened tomatoes are not available, substitute three
  28-ounce cans pear-shaped tomatoes, drained. Another variation is to add 1
  teaspoon toasted, ground cumin seed to the sauce. Fresh serrano or jalapeno
  chiles may be substituted for the chipotle chiles.
  
  Nutritional analysis per serving: 215.3 calories; 13.1 grams total fat;
  (1.8 grams saturated fat); 2.8 grams protein; 19.4 grams carbohydrates; 0
  milligrams cholesterol; 19.1 milligrams sodium.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Ziti with Mexican-Style Meat Sauce
 Categories: Mexican, Sauces
      Yield: 6 servings
 
      1 lb Ground beef                         1 cn Tomato paste(6oz)
      1    Green pepper,medium,diced           2 pk Pimientos(2oz jar)
      1    Onion,small,diced                   1 pk Enchilada-sauce mix(1 1/2oz)
      2 c  Water                               1 pk Ziti macaroni(16oz)
 
  1. Drain and dice pimientos. In 12" skillet over medium-high heat, cook
  ground beef, green pepper, and onion, stirring occasionally, until meat is
  browned and pepper and onion are tender. Stir in water, tomato paste,
  pimientos, and sauce mix; over high heat, heat to boiling. Reduce heat to
  low; cover; simmer 15 minutes. Meanwhile, prepare ziti as label directs.
  Drain. Serve meat sauce over ziti.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Black Bean Pesto
 Categories: Vegetables, Sauces
      Yield: 1 servings
 
      8 oz Dried black beans                   2 cl Garlic
      1    Water                                    Stems from 1 bunch of
      1    Bay leaf                                 -cilantro (fresh coriander)
      1    Ham hock                                 Salt and freshly ground
      2    Jalapeno peppers, seeded                 -pepper (optional)
 
  1.  Rinse and drain the beans thoroughly.  Place them in a large saucepan
  or soup kettle, and add all the remaining ingredients. Bring to a boil,
  then reduce the heat and simmer, uncovered, for 1-1/2 hours. 2. Remove and
  discard the ham hock and bay leaf.  Using a slotted spoon, transfer the
  bean mixture, in batches, to the bowl of a food processor. Process, adding
  cooking liquid as necessary to form a smooth, thick paste. You will use a
  total of about 1 cup liquid. 3. Transfer the pesto to a bowl and stir in
  the salt and pepper, if needed. Refrigerate, covered, until ready to use.
  This will keep in the refrigerator for 2 to 3 days. Makes 3 cups. Author's
  note:  These beans make a hot and spicy spread. Also use them in place of
  the red bean paste in the Three Layer Mexican Dip, or serve them in fajitas
  or on nachos.  Black Bean Pesto can also be heated through and served as a
  side dish, garnished with sour cream and cilantro. Source: The New Basics
  Cookbook
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Jalapeno Mustard
 Categories: Sauces
      Yield: 1 servings
 
           Karen Mintzias                      3    Garlic cloves
      2 ts Whole coriander seeds                    - peeled and chopped
    1/4 c  Whole yellow mustard seeds          1 sm Onion, peeled & chopped
    1/4 c  Whole black mustard seeds           3 sm Jalpeno peppers, seeded
    1/4 c  Dry powdered mustard              1/4 c  Cider vinegar
    3/4 c  Water, cold                       1/4 c  Dry white wine
 
  Toast coriander seeds in a dry skillet or place them in a flat dish and
  microwave on High for 4 to 5 minutes.  Crush the mustard and coriander
  seeds slightly in a mortar or blender, them mix them and the powdered
  mustard into the water and let stand for at least three hours.
  
  Mix the remaining ingredients and pulverize in a blender until smooth. Stir
  the puree into the mustard.  Bring the mixture to a boil, then lower the
  heat and simmer 5 minutes or until as thick as you like, stirring
  occasionally. The mustard will thicken slightly on cooling. Refrigerate,
  covered.
  
  Makes about 1 pint
  
  Source: The Herb Companion, August/September 1993 Typos by Karen Mintzias
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Aam Lhassi
 Categories: Beverages, Indian, Vegetarian
      Yield: 4 servings
 
      1 c  Diced fresh mango                   2 c  Rich milk; chilled
    1/2 c  Orange juice; chilled               1 pn Garden rose petals, optional
      3 tb Clear honey                    
 
  Combine mango, orange juice & sweetener in food processor.  Blend for 1 1/2
  minutes.
  
  Pour milk into processor & process till it has expanded & become frothy.
  Add the mango puree.  Process for about 1 minute.  Pour into chilled
  glasses.  Garnish with the rose petals if so desired.  Serve immediately.
  
  From: MARK SATTERLY
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Almond Cooler
 Categories: Beverages
      Yield: 4 servings
 
      2 c  -Boiling water                      1 pt Lemon sherbet; or orange
      3    Almond herbal tea bags                   -sherbet
 
  Pour the boiling water over tea bags. Let stand for 5 minutes. Remove tea
  bags; discard. Chill tea for at least 2 hours. At serving time, spoon
  sherbet into 4 chilled glasses, pour in chilled tea.
  
  MAKES: 4 - 8 oz servings Per serving: 129 cal., 1 g. protein, 30 g. carbo.,
  1 g. fat, 10 mg. sodium
  
  SOURCE: 1986 Best-Recipes Yearbook, Better Homes and Gardens
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Almond Syrup
 Categories: Beverages, Ethnic
      Yield: 1 bottle
 
  4 1/2 c  -Water                              3 tb Bitter almond extract
     20 oz Almonds, ground                     2    Oranges; juice of
      6 c  Sugar; up to 7 cups           

--------------------------ALMOND COOLER, 1 SERVING--------------------------
      2 tb Almond syrup                        6 oz -Cold water; 3/4 c
      2 tb Yogurt                         
 
  To serve, put a few tablespoons in a glass and add cold or sparkling water
  and ice.
  
  Bring water to a boil; add almonds and return to a boil. Remove from heat
  and allow to cool thoroughly. Squeeze the ground almonds in several layers
  of rinsed cheesecloth. Pour almond extract into a saucepan; add sugar,
  bitter almond extract, and orange juice. Stir well and bring to a boil;
  cook to a thick syrup consistency. Let cool completely. If syrup if not
  thick enough, boil again for 5 minutes. Pour into sterile bottles, seal and
  refrigerate. Can be used immediately Serve with ice water or with club
  soda.
  
  FOR 1 SERVING ALMOND COOLER: Combine a2 tb almond syrup, 2 tb yogurt and 6
  oz (3/4 cup) cold water.
  
  MAKES: 1 QUART SOURCE: _From My Grandmother's Kitchen: A Sephardic
  Cookbook_ by Viviane Bicheck Miner
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Almondnog
 Categories: Beverages, Vegetarian
      Yield: 1 servings
 
      2 c  Almond milk                       1/4 ts Ground nutmeg
           - (See SOYNOG recipe)                    -- more if desired
      2    Bananas (not over-ripe)           1/2 ts Vanilla extract
 
  Blend the above until smooth, then sprinkle a little nutmeg on top. Serve
  immediately as banana changes flavor when it sits after blending, so don't
  try to keep in the refrigerator.
  
  This comes from Maryln Diamond's book. posted by Ted Wayn Altar in
  REC.FOOD.VEG
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Angoor ka Sherbet
 Categories: Beverages, Indian, Fruits
      Yield: 6 glasses,lg
 
    225 g  Grapes, green, seedless                  -ground
      3 tb Castor sugar; finely ground       1/2 ts -Salt
           -granulated sugar                   2 ts Lemon juice
    1/2 ts -Pepper, ground                     3 c  -Water, chilled, 750 ml
      1 ts Cumin seeds; roasted &                   Mint, fresh; few sprigs
 
  Wash grapes and crush them thoroughly. Pour in water. Mix well. Strain
  through a sieve. Add all the seasonings. Mix well. Chill. Serve, garnished
  with mint leaves.
  
  MAKES: 6 large glasses SOURCE: _Rotis and Naans of India_ by Purobi Babbar,
  published in Bombay
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Apple Citrus Refresher
 Categories: Beverages
      Yield: 8 servings
 
      2 c  Apple juice                       1/2 c  Lime juice; freshly squeezed
      2 c  Orange juice                        2 cn Ginger ale; each 12 oz/355 l
      2 c  Grapefruit juice                         -Ice cubes
 
  "An all-occasion beverage - fruity & effervescent. Make sure juices and
  ginger ale are well chilled at the start."
  
  In large pitcher or punch bowl combine apple, orange, grapefruit and lime
  juices. Just before serving, pour in ginger ale. Serve over ice cubes in
  tall glasses. MAKES: 8-10 SERVINGS SOURCE: _The Dave Nichol Cookbook_
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Apple-Apricot Smoothie
 Categories: Beverages, Fruits
      Yield: 2 servings
 
      1    Apple, Golden Delicious             1    Banana; peeled
           -peeled, cored & chopped          3/4 c  Yogurt, plain
      1 c  Apple juice                        10    -Ice cubes, up to 12 cubes
      4    Apricots, fresh;pitted              1 tb Honey
           -skin optional                 
 
  Place all ingredients in a blender and puree until smooth.
  
  Serves 2-4 Preparation time: 5 minutes
  
  SOURCE: _Apples_ by Robert Berkeley
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Autumn Apple Punch
 Categories: Beverages
      Yield: 12 servings
 
  1 1/2 qt Apple juice                       1/2 c  Lemon juice
      2    Cinnamon sticks                     2 pt Orange juice
      8    Whole cloves                       28 oz Ginger ale
  1 1/3 c  Pineapple juice                
 
  Place apple juice in a NON-aluminum kettle; tie spices in cheesecloth, add
  to kettle, and simmer uncovered 15 minutes; discard spice bag. Mix spiced
  juice with remaining fruit juices.  To serve, place a large block of ice in
  a large punch bowl, add fruit juice and ginger ale.
  
  From: Terri St.Louis
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Avocado Aperitif
 Categories: Beverages, Vegetables
      Yield: 4 servings
 
      1 md Avocado                           1/2 c  Parsley; chopped
      1 lg Cucumber                            2 c  -Crushed Ice
      1    Lemon; juice of               

----------------------------------GARNISH----------------------------------
           Lemon slices; -OR-                       Cucumber peel
 
  Peel avocado and cucumber; chop in chunks and place in a blender. Add
  parsley, lemon, and blend until smooth. Add the crushed ice and blend
  together again. Strain into glasses. Garnish with lemon slices or cucumber
  peel.
  
  SERVES:4 SOURCE:_The Non-Drinker's Drink Book_ by Gail Schioler
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Banana Beer (AKA Jungle Juice)
 Categories: Beverages, Holidays
      Yield: 35 glasses
 
      5    Ripe bananas; mashed                5 c  Sugar
      5    Oranges; juice from                 7 c  -Water
      5    Lemons; juice from             
 
  Mix together and freeze.  Fill large glass 1/3 full (or more) with frozen
  mixture and add 7-Up, Sprite, Gingerale, etc.
  
  Contributed by Lawrence & Cindy Kellie
  
  Both Cindy and Lawrence's family has served this for years during the
  holiday season. From: Lawrence Kellie
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Blackberry Shrub
 Categories: Beverages, Fruits
      Yield: 8 servings
 
      2 qt Ripe berries                        1 qt Club soda
      2 c  Sugar (or more)                     1 pt Tart sherbet (opt)
    2/3 c  Lemon juice                    
 
  Crush berries with sugar, cover and let stand overnight.  Press through a
  cheesecloth lined sieve, extracting as much juice as possible. Mix in lemon
  juice.  Taste for sweetness - if too tart, add sugar, stirring until
  dissolved.  Pour into bottle, cover and refrigerate. Serve as is on the
  rocks in punch cups or small glasses. OR, half fill a tall glass with
  shrub, add ice, and fill with club soda. OR, pour into punch cups and top
  each serving with a scoop of tart sherbet.
  
  From: Terri St.Louis
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Blueberry Yogurt Shake
 Categories: Beverages, Fruits
      Yield: 4 servings
 
      2 c  Yogurt, plain                       1 c  Blueberries, fresh; rinsed
    1/2 c  Orange juice                        1    Banana; very ripe
           -freshly squeezed              
 
  Combine all ingredients in a blender. Blend on medium speed until smooth
  and frothy. Pour into glasses and serve.
  
  SERVES:4 Preparation Time: 3 minutes
  
  SOURCE: _Berries_ by Robert Berkeley
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cappuccino Shake
 Categories: Beverages
      Yield: 1 servings
 
      1 c  Skim milk                           2 dr Brandy or rum flavoring
  1 1/2 ts Instant coffee                      1 ds Cinnamon
      2 pk Artificial sweetener           
 
   In a blender, combine milk, coffee, sweetener and extract.  Blend until
  coffee is dissolved.  Serve with a dash of cinnamon.  For a hot drink, pour
  into a mug and heat in a microwave.
  
  Diabetic exchanges:  on serving equals 1 skim milk; also 100 calories, 128
  mg sodium, 4 mg cholestrol  , 15 gm carbohydrate, 9 gm protein, trace fat.
  
  Source:  "Taste of Home" Dec/Jan 94 From: Janet Mccoy
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Caribbean Fruit Shake
 Categories: Beverages, Low-cal
      Yield: 2 servings
 
      1    Banana; ripe                        1 tb Grenadine syrup; optional
    1/2 c  Pineapple juice                     1 c  -Ice cubes
    1/2 c  Orange juice                   
 
  "This delicious drink is great for kids who are lactose intolerant because
  it tastes very creamy but does not contain milk. Although optional,
  grenadine syrup (available in the soft drink section of supermarkets) turns
  the shake a wonderful pink.
  
  Peel banana and break into pieces. Place in blender or food processor. Pour
  in pineapple juice, orange juice and grenadine syrup (if using); blend
  until smooth, about 30 seconds. Add ice cubes; blend for 1 minutes or until
  creamy and frothy.
  
  SERVES: 2
  
  per serving: about 115 calories 1 g protein trace fat 29 g carbohydrate
  
  SOURCE: Bonnie Stern recipe in Canadian Living magazine, August 1993
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chai Kurdi (Kurdish Tea)
 Categories: Beverages, Ethnic
      Yield: 4 servings
 
      1 tb India tea leaves                    2 c  -water, boiling
      1    Cinnamon;stick, 4"                       Sugar cubes
 
  The Kurds like this sweet, aromatic tea.  The cubes of sugar are dissolved
  in the mouth as the tea is drunk, the sweeter the better.
  
  1.  Put the tea and cinnamon in a tea pot and pour in the boiling water.
  Allow to steep for 5 minutes.
  
  Serve hot with sugar cubes.  Serves 4.
  
  "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic
  Sephardic Kitchens from Morocco to India -- Copyright 1992  Published by
  Donald I. Fine, Inc., New York, N.Y.
  
  DPileggi in Houston, Texas
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Sin
 Categories: Beverages
      Yield: 2 servings
 
      1 oz Chocolate, unsweetened              1 ds Cinnamon, ground
    1/4 c  Sugar                               1 pn -Salt
      1 ds Vanilla                             3 c  Milk

----------------------------------GARNISH----------------------------------
           Whipped cream; -OR-                      Mini marshmallows
 
  Carefully melt the chocolate over very low heat, or in the top of a double
  boiler over simmering water. Add the spices and the milk and stir to mix
  well. Heat until very hot but not boiling. Serve with dollop of whipped
  cream or float some marshmallows on top.
  
  SERVINGS: 2 MUGS SOURCE: _Drinks Without Alcohol_ by Jane Brandt
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Instant Breakfast
 Categories: Beverages, Low-cal
      Yield: 1 servings
 
      1 c  Skim milk                           2 ts Chocolate sauce;recipe below
      1    Egg                               1/2 ts Vanilla
    1/2 sm Banana;or ripe peeled pear    

------------------------------CHOCOLATE SAUCE------------------------------
      2 ts Cornstarch                          8 ts Artificial sweetener granul.
    1/2 c  Cocoa                               2 ts Vanilla
      2 c  -Cold water                    
 
  CHOCOLATE SAUCE Combine cornstarch and cocoa. Whisk into cold water in a
  saucepan until there are no dry bits. Cook, stirring frequently, until
  mixture comes to a boil.  Stir 1 minute until mixture thickens. Remove from
  heat, stir in sweetener (aspartame is OK) and vanilla and allow to cool.
  Store in clean jar in refrigerator up to 6 weeks. Makes 12 servings, about
  2 1/4 cups. 3 tb serving 12 calories, 2 grams carbohydrate, 1 gram protein,
  1++ extra choice (free exchange).
  
  MOCHA SAUCE Substitute 2 cups strong coffee for water.
  
  INSTANT BREAKFAST
  
  Combine milk, egg, banana, sauce and vanilla in a blender.  Blend at high
  speed 1 min or until frothy.  Makes about 1 1/2 cup.
  
  1 serving, 202 calories, 23 g carbohydrate, 14. g protein, 6 g fat 1
  protein choice, 2 milk choices 2%, 1 fruit & veg. choice
  
  Half serving, 3/4 cup:  2 milk choices, 103 calories
  
  Source:  Choice Cooking, Canadian Diabetes Assoc. 1986 Shared but not
  tested by Elizabeth Rodier, Oct 93 From: Elizabeth Rodier
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Coffee Yogurt Shake
 Categories: Beverages, Low-cal
      Yield: 2 servings
 
      1 c  -Mineral water                           -equal 1 tsp sugar
    1/2 c  Yogurt, plain                       1 ts Sugar
      1 ts Instant coffee                    1/8 ts Ground cinnamon
           Artificial sweetener;to             6    -Ice cubes
 
  Combine all ingredients except ice cubes in blender container. Process,
  adding ice cubes 1 at a time, until smooth. Serve immediately.
  
  Per serving: 44 calories, 2 g. protein, 2 g. fat, 5 g. carbohydrates, 26 mg
  sodium
  
  SERVINGS: 2 SOURCE: _The Weight Watcher's 365 Day Menu Cookbook_
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cooked Eggnog
 Categories: Beverages, Holidays
      Yield: 10 servings
 
      1 qt Non-fat milk                        1 ts Vanilla extract
      4    Eggs; lightly beaten                     Ground nutmeg for garnish
    1/4 c  Powdered sugar                 
 
     In a heavy saucepan, combine milk, lightly beaten eggs and powdered
  sugar, and mix well using a wire whisk.  Slowly bring to a simmer, over low
  heat, for 5 minutes, stirring frequently with the whisk.
     Remove from heat.  Add vanilla extract and mix well.  Refrigerate until
  cold.
     To serve, heat eggnog in the microwave, garnish with nutmeg, and serve
  warm as a morning drink.
     For a cold variation, pour mixture into blender container and add one
  cup of crushed ice.  Blend until frothy.
     Makes 10 one cup servings.
  
  Printed in the November 26, 1992, issue of the Simi Valley, CA, Enterprise
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cranberry Lime Nonalcoholic Punch
 Categories: Beverages, Holidays
      Yield: 28 servings
 
      1    Cranberry cocktail bottle;          3    Ginger ale bottles; 300 ml
      2 c  Frozen limeade concentrate          2    Soda water bottles; 750 ml
      2 c  Pineapple juice                          -Ice
 
    In punch bowl, combine cranberry cocktail, limeade concentrate, pineapple
  and ginger ale. Just before serving, add soda water and ice.
  
  Makes 28 servings, each 1/2 cup Source: Canadian Living magazine
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cranberry Shrub
 Categories: Beverages
      Yield: 8 servings
 
      1 qt Cranberry juice                   2/3 c  Lemon juice
      2 c  Sugar                               1 qt Club soda
      1    Lemon rind,                         1 pt Tart sherbet;(opt)
 
  Simmer cranberry juice, sugar and rind, uncovered, in a saucepan (NOT
  aluminum) 10 minutes, stirring now and then.  Off heat, mix in lemon juice;
  cool, pour into a bottle, cover and refrigerate.  Serve as is on the rocks
  in punch cups or small glasses.  OR, half fill a tall glass with shrub, add
  ice, and fill with club soda.  OR, pour into punch cups and top each
  serving with a scoop of tart sherbet.
  
  From: Terri St.Louis
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cranberry Ginger Tea
 Categories: Beverages
      Yield: 2 servings
 
      2 c  -Boiling water                      1 pn Nutmeg
    1/2 c  Ginger, fresh; thinly sliced      1/2 c  Cranberry juice
    1/2 c  Cranberries,fresh; rinsed           2    Mint sprigs
 
  In a medium sized bowl, pour boiling water over ginger and cranberries.
  Cover and let stand 20 minutes. Strain, add nutmeg and cranberry juice and
  stir. Serve warm or chilled over ice cubes. Garnish with mint.
  
  SERVES: 2 Preparation time: 25 minutes
  
  SOURCE: _Berries_ by Robert Berkeley
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Crock-pot Cranberry
 Categories: Beverages, Holidays
      Yield: 10 servings
 
      2 c  Cranberry juice cocktail            1    Orange; studded with
      2 qt Apple cider                              Cloves
    1/2 c  Sugar                               2    Cinnamon sticks; 3 inch

----------------------------------GARNISH----------------------------------
           Orange slices; or                        Cinnamon sticks
 
  Combine all ingredients in a crock pot and simmer for several hours. Serve
  in warmed mugs.
  
  SERVINGS: 10 MUGS SOURCE: _Drinks Without Alcohol_ by Jane Brandt
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Currant Syrup
 Categories: Beverages, Fruits
      Yield: 1 bottle
 
      3 lb Currants; white or red              1 lb Cherries, sour
      1 lb Raspberries                              Sugar; see below
 
  "This syrup can be refrigerated for about a month, but must be used within
  two weeks after a bottle is opened." Add several tbsps to glass and fill
  with cold water or sparkling water and ice.
  
  Mash the fruits together and let them stand in a warm place for a day.
  Strain the juice into a nonreactive pan, and add 4 cups (1 lite) of sugar
  to each 2 1/2 cups (625 ml) of liquid; place over low heat or inside a pan
  partly filled with simmering water and stir to dissolve the sugar. Cool the
  syrup, then skim it, pour it into bottles and cork them tightly.
  
  MAKES: about 7 cups, 1 3/4 litres SOURCE: _The Book of One Hundred
  Beverages_ by William Bernhardt
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Easy Punch (Bubbly)
 Categories: Beverages
      Yield: 10 servings
 
      2 qt White Grape Juice                   1 l  Bottle Club Soda
      2 l  Diet 7-Up                      
 
  Mix ingredients.  Serve well chilled.  Tastes like champagne!! From: Joan
  Mershon
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Eerie Witch's Brew
 Categories: Beverages, Holidays, Fruits
      Yield: 1 servings
 
      4 c  Cranberry juice cocktail                 -limeade concentrate
      1 c  Chopped candied ginger (1           2 c  Seedless grapes
           -jar)                               4 c  -Water
      3 md Oranges                             2    Bottles (32 oz each) ginger
      1 cn (12-oz) thawed frozen apple              -ale
           -juice concentrate                  1 lb Dry ice -up to 2 lbs
      1 cn (6-oz) thawed frozen           
 
  A smoking cauldron of punch made with grapes and orange peel masquerading
  as eyeballs and worms.
  
  A SERIOUS CAUTION: never touch dry ice; use tongs to handle
  
  In a 1 to 2 quart pan, bring 1 cup of cranberry juice and candied ginger to
  a boil over high heat.  Boil, uncovered, about 2 minutes, set aside.
  
  With a vegetable peeler, pare peel (colored part only) from oranges; cut
  peel into thin 2-inch-long worms; or use an Oriental shredder to make long
  shreds.  Add orange peel to cranberry mixture.  Cover and chill at least 4
  hours or as long as overnight.
  
  Juice oranges; put juice in a 6 to 8 quart pan or heavy bowl. Stir in
  cranberry-ginger mixture, the 3 cups cranberry juice, apple concentrate,
  limeade, grapes and water.  If made ahead, cover and chill up to 2 hours.
  Add ginger ale and about a 1 pound piece of dry ice (DO NOT put small
  pieces in punch or cups); ice should smolder at least 30 minutes. Ladle
  into cups.  Add any remaining ice when bubbling ceases.
  
  Makes 5 quarts; allow about 1-1/2 cups for a serving. From: Earl Shelsby
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Fresh Tomato Juice
 Categories: Beverages, Vegetables, Low-cal
      Yield: 4 servings
 
      6    Tomatoes; ripe & juicy              1 pn Oregano, dried;or fresh
           -Salt & freshly ground                   -thyme
           -pepper (optional)                  4    Lemon wedges; small
 
  Wash, blanch, peel and chop the tomatoes. Put through a food mill or sieve
  directly into a bowl. Add enough ice water to make 4 cups. Season lightly
  with salt and pepper (if using them) and herb. Taste, and enhance the
  seasonings. Serve cold with a squeeze of lemon juice.
  
  Nutrients for 1 cup with 1 teaspoon lemon juice
  
  Calories: 26 Exchange: 1 vegetable
       g               mg carbohydrate: 6 potassium: 280 protein: 1 sodium:
  38 fat: negligible cholesterol: 0 fiber: 1
  
  SERVES: 4 (assuming 1 cup per serving) SOURCE: _Diabetic Cooking From
  Around the World_ by Vilma Liacouras Chantiles
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Frozen Christmas Wreath
 Categories: Beverages, Holidays
      Yield: 1 servings
 
           -Water;boiled and cooled            1 bn Mint sprigs, fresh
           Fresh or frozen cranberries         2    Lemons
 
  Freeze this floating ring in stage so decoration don't rise to the top and
  add to a holiday punch bowl. NEVER use real holly; it is poisonous.
  
  In a 10 inch ring mold, freeze 1/4 inch water until solid. Pour 1/8"
  cluster of 3 cranberries around inner edge of mould and freeze till solid.
  Repeat with second 1/8th inch layer of water and cranberries around outer
  edge of mould; freeze. Repeat water layer; arrange tiny clusters of mint
  and single leaves face down among berry clusters to look like holly.
  Freeze. Using stripper and working from top to bottom, cut 8 evenly spaced
  ridges out of rind of each lemon; cut each lemon into 8 thin rounds. Pour
  1/8 inch water into mould; arrange overlapping lemon slices all around
  mould. Tuck in mint leaves, face down; freeze. Repeat pouring in water;
  arrange ring of cranberries against outer edge of mould and freeze. If
  necessary pour in water to top of mould; freeze. To unmould, dip ring into
  cold water for 30 seconds; invert on plate and unmould. Slide into punch,
  rounded side up. MAKES: 1 ring
  
  Source: The Merry Christmas Cookbook from Canadian Living magazine
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Garnishes for Drinks
 Categories: Beverages
      Yield: 1 servings
 
-------------------------FOR FRUIT AND MILK DRINKS-------------------------
           Mint leaves                              Strawberries, fresh; on
           Lemon or lime slices                     -toothpick
           Orange slices                            Chocolate; shavings or curls
           Maraschino cherries; on                  Coconut; shredded
           -toothpick                               -Ice cubes with frozen fruit
           Whipped cream                            -inside or chunks of fruit
           Candy canes                              -dipped in lemon juice &
           Pineapple chunks; on                     -frozen
           -toothpicks with cherries     

----------------------------FOR VEGETABLE DRINKS----------------------------
           Parsley                                  Chives; chopped
           Watercress                               Paprika
           Celery; sticks                           Pepper; freshly ground
           Carrot; sticks or curls                  Olives, black or green
           Lemon; or lime spirals                   -on toothpicks
           Scallions                                Radish; spirals

--------------------------------FOR COFFEES--------------------------------
           Cinnamon sticks                          -cinnamon or shaved
           Whipped cream; topped with               -chocolate

------------------------FROSTING GLASSES (SEE BELOW------------------------
 
  To frost glasses: Dip glasses into water, and while still dripping wet,
  place them in the freezer of the refrigerator. Leave them at least 2 or 3
  hours.
  
  Sugar Frosted Glasses:  (for fruit drinks) Moisten top of glass and rim
  area with a wedge of lemon, lime or orange. Just rub it along the glass
  edge, then dip in superfine sugar & place in freezer for a few hours.
  Moistener could be grenadine syrup.
  
  Salt Frosted Glasses: (for vegetable drinks) Use salt along the rim area.
  
  compiled from a variety of sources.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Ginger Soft Drink
 Categories: Beverages
      Yield: 3 quarts
 
      6 c  -Boiling water                      4    Cinnamon sticks
      1 c  Ginger root;fresh, peeled &       1/2 c  Lime juice; fresh or lemon
           -grated                                  -juice
      1 c  Sugar                               1 c  Orange orange
      2 ts Cloves, whole                       8 c  -Cool water
 
  "Many variations of homemade ginger beers (soft drinks) are brewed all over
  subSaharan Africa. Fresh ginger makes a spicy drink, cooling in summer,
  warming in winter and always refreshing and energizing. Fruit juices other
  than the citrus called for below, make interesting variations in its
  flavour. When using other juices, I always add the juice of a couple of
  lemons or limes. This recipe makes a concentrate that can be diluted with
  plain or sparkling water."
  
  Pour the boiling water over the grated ginger root, sugar, cloves and
  cinnamon in a large nonreactive pot or bowl (enamel, glass or stainless
  steel). Cover and set aside in a warm place, in the sun if possible , for
  at least an hour. Strain the liquid through a fine sieve or cloth. Add the
  juices and water. Set aside in a warm place for another hour or so. Gently
  strain the liquid again, taking care not to disturb the sediment at the
  bottom. Store in the refrigerator in a large nonreactive container. A glass
  gallon jar or jug works well. Serve warm, chilled or on ice, either as is
  or diluted with water or sparkling water. A squeeze of fresh lime juice in
  each glass of ginger drink is "the cat's meow".
  
  MAKES: 3 QUARTS OF CONCENTRATE SOURCE:_Sundays at Moosewood_ by the
  Moosewood Collective
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Grapefruit Carrot Cocktail
 Categories: Beverages, Fruits, Vegetables
      Yield: 5 cups
 
      3 md Carrots;coarsely chopped &          4 c  Grapefruit juice, fresh
           -cooked in a small amt. of      1 1/2 tb Grenadine
           -water until tender, drained             Ginger, ground
           -& 1/4 cup of cooking liquid    1 1/2 c  -Crushed ice
           -reserved                      
 
  In a blender, puree the carrots with the reserved liquid for as few
  seconds. Add the grapefruit juice, grenadine, a pinch of ground ginger and
  the crushed ice and blend until frothy. Serve immediately.
  
  MAKES: 5 CUPS or 1 1/4 LITRES SOURCE: _The Non-Drinkers Drink Book_ by
  Betty Rollin
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Grenadine (Pomegranate Syrup)
 Categories: Beverages, Fruits
      Yield: 2 cups
 
      2    Pomegranates, medium-large*       1/2 c  ;Water
  2 1/2 c  Sugar                          
 
  *When choosing pomegranates, reject any with a brownish area on the blossom
  end; such discoloration indicates the beginning of spoilage and off-flavor.
  
  Cut pomegranates open crosswise and pry out the fleshy crimson seeds (the
  red part is actually the pulpy envelope around a seed), using the tip of a
  blunt knife.  Be careful not to include any fragments of the cottony white
  pulp in which the seeds are embedded, as it is bitter. You should have
  about two cups of seeds.
  
  Using a food processor or blender, chop the seeds with the sugar and water
  just long enough to make a rough puree.  Don't attempt to make a smooth
  mixture; it's necessary only to break open the pulpy membranes.
  
  Pour the puree into an earthenware or glass bowl; cover it with a cloth.
  Let stand at room temperature for 3 days, stirring it daily. If the weather
  is extremely hot, refrigerate the puree after 24 hours.
  
  Line a sieve with dampened, very fine nylon net or two layers of dampened
  fine cheesecloth and set it over a saucepan of stainless-steel or other
  nonreactive material.  Filter the pomegranate syrup into the pot, allowing
  it to drip without pressing on the pulp. This will take a few hours; you
  can speed matters up by tying the cheesecloth lining of the sieve into a
  bag and suspending it above the pot after the initial flow of juice has
  slowed down. When all the juice has dripped through, discard the seedy
  pulp.
  
  Bring the syrup to a bare simmer (180 F) over medium-low heat, then reduce
  the heat to very low and scald the syrup, using a candy/jelly thermometer
  and watching to be sure you keep the temperature below 200 F, for 3
  minutes.
  
  Skim off any foam, then funnel the syrup into a sterilized, dry bottle. Let
  the syrup cool, then cap or cork the bottle (use a new cork only) and store
  it in the refrigerator.
  
  To seal the syrup for pantry storage, funnel it into hot, clean half-pint
  canning jars.  Seal with new two-piece canning lids according to
  manufacturer's directions.  Following the method for a boiling-water bath,
  but keeping the water at simmering temperature (190 F), process the jars
  for 15 minutes.  Cool, label, and store.
  
  Yield: About 2 cups.  Keeps in either the refrigerator or, after canning,
  in the pantry for at least a year.
  
  The author writes: "Delicate in flavor and ruby-red in color, pomegranate
  syrup is a supporting player rather than a star.  As such, it is much used
  as a flavor-smoother and sweetener in both alcoholic and non-alcoholic
  drinks; and it's also a pleasant topping for tart pineapple, peach or
  nectarine ice cream or sherbet...You might like to taste the real thing: a
  lot of the 'grenadine' offered nowadays is compounded of sweetening plus
  anonymous 'fruit' flavors rather than pomegranate juice."
  
  From "Fancy Pantry" by Helen Witty.  New York: Workman Publishing Company,
  Inc., 1986.  Pp. 280-281.  ISBN 0-89480-037-X.  Posted by Cathy Harned.
  From: Cathy Harned
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Helen's Lemonade Syrup
 Categories: Beverages
      Yield: 1 bottle
 
------------------------------MM BY H PEAGRAM------------------------------
      5 lb Sugar                               6 c  -Boiling water
      2 oz Citric acid                         6    Lemons
      1 oz Tartaric acid                  
 
  Dissolve in boiling water, the sugar and acids.  Grate 4 lemons and use
  juice from 6 lemons. Add to boiling water.  Keep bottled in frig. Mix in a
  5 part water to 1 part syrup ratio.
  
  Source: Helen Peagram
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Homemade V8 Juice
 Categories: Beverages, Vegetables
      Yield: 60 servings
 
     15 lb Fully ripe tomatoes;chopped         2 tb -Salt
      2 c  Celery;chopped                    3/4 ts Pepper
      3 lg Onions; chopped                     2 ts Prepared horseradish
      3    Garlic cloves;                    1/3 c  Lemon juice
           -minced/mashed                           -Worcestershire to taste
    1/4 c  Sugar; or to taste             
 
  Over medium high heat bring the vegetables to a boil and boil gently for
  about 20 minutes.
  
  In a covered blender (food processor)  and a portion at a time process
  until smooth. Strain and discard pulp.
  
  Add seasonings and bring to just under boiling if canning, or chill and
  freeze.  Yield about 6 quarts.
  
  Source Sunset 1974
  
  From: Sharon Stevens
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Hot Chocolate Milk
 Categories: Beverages, Microwave
      Yield: 1 servings
 
      1 tb Chocolate syrup up to             1/2 ts Vanilla extract
      2 tb -Chocolate syrup                  3/4 c  Milk
 
  1. Combine chocolate syrup and vanilla in a heat-resistant, non-metallic
  mug or cup. 2. Stir in milk and heat, uncovered, in Microwave Oven 1 1/2 to
  2 1/2 minutes or until hot. Do not allow milk to boil.
  
  From _The New Deluxe Sharp Microwave Oven Cookbook_ From: Randy Shearer
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Hot Cocoa Mix
 Categories: Beverages, Mixes
      Yield: 1 servings
 
      2 c  Nonfat dry Milk Powder            1/2 c  Powdered Nondairy Creamer
    3/4 c  Sugar                               1 ds -Salt
    1/2 c  Hershey's Cocoa                
 
  In large mixing bowl combine all ingredients.  Blend well.  Store in
  tightly covered container.  Makes 3 3/4 Cups of mix.
  
  Combine 1/4 cup mix and 3/4 cup boiling water.  Stir. 15 servings.
  
  Susan Bauer From: N9662 U1 (Steven) Date: 07-19-93 From: Helen Peagram
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Hot Cocoa Ii
 Categories: Beverages, Microwave
      Yield: 4 servings
 
      3 tb Unsweetened cocoa                 1/4 c  -Cold water
    1/4 c  Sugar                               3 c  Milk
 
  Combine cocoa, sugar and water in a heat-resistant, non- metallic pitcher
  or in individual serving mugs or cups. Heat, uncovered, in Microwave Oven 2
  minutes. Stir in milk and heat, uncovered, in Microwave Oven 4 1/2 to 5 1/2
  minutes or until hot. Do not allow milk to boil.
  
  From _The New Deluxe Sharp Microwave Oven Cookbook_ From: Randy Shearer
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Hot Cocoa
 Categories: Beverages
      Yield: 2 servings
 
  1 1/2 tb Cocoa                                    Vanilla; to taste (optional)
      2 c  Skim milk                           1 tb Gran. artificial sweetener
      1 ds -Salt                          
 
  Mix cocoa with 1/2 cup milk.  Stir in remaining milk.  Cook over low heat,
  stirring constantly until mixture comes to a boil.
  
  Remove from heat.  Add salt, vanilla, and artificial sweetener.
  
  1 cup serving - 95 calories, 1 skim milk exchange 9.1 gm protein, .9 gm
  fat, 14.1 gm carbohydrate, 126 mg sodium (not counting pinch of salt),
  467.5 mg potassium, .2 gm fiber, 4 mg cholesterol.
  
  Source:  Am. Diabetes Association Family Cookbook Vol 1, 1987 Shared but
  not tested by Elizabeth Rodier, Nov 93 From: Elizabeth Rodier
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Hot Mocha Milk
 Categories: Beverages, Microwave
      Yield: 1 servings
 
      1 tb Chocolate syrup up to             1/8 ts Ground cinnamon
      2 tb -Chocolate syrup                  3/4 c  Milk
    1/2 ts Instant coffee                           Whipped cream
 
  1. Combine chocolate syrup, instant coffee and cinnamon in a
  heat-resistant, non-metallic mug or cup. 2. Stir in milk and heat,
  uncovered, in Microwave Oven 1 1/2 to 2 1/2 minutes or until hot. Do not
  allow milk to boil. 3. Garnish with a dollop of whipped cream.
  
  From _The New Deluxe Sharp Microwave Oven Cookbook_ From: Randy Shearer
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Hot Mulled Cider
 Categories: Beverages, Microwave
      Yield: 1 servings
 
    3/4 c  Apple cider;or juice                1    1 inch cinnamon stick
      1    Whole clove to                           Whipped cream
      2    -Whole clove                             Nutmeg
 
  1. Combine apple cider, whole cloves and cinnamon in a heat- resistant,
  non-metallic mug, cup or glass. 2. Heat, uncovered, in Microwave Oven 2 to
  3 minutes. 3. Garnish with a dollop of whipped cream and a sprinkling of
  nutmeg.
  
  From _The New Deluxe Sharp Microwave Oven Cookbook_ From: Randy Shearer
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Hot Spiced Drink
 Categories: Beverages, Microwave
      Yield: 4 servings
 
      1 qt Milk                                     Whipped cream (sweetened)
    1/4 c  Molasses                                 Nutmeg
      4    (3-inch) cinnamon sticks       
 
  1. In a 2-quart, heat-resistant, non-metallic pitcher or casserole, combine
  milk and molasses. Add cinnamon sticks. 2. Heat, uncovered, in Microwave
  Oven 6 minutes or until hot. Remove cinnamon sticks. 3. Serve in mugs,
  garnished with whipped cream and a sprinkling of nutmeg.
  
  Serves 4 to 6
  
  From _The New Deluxe Sharp Microwave Oven Cookbook_ From: Randy Shearer
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Ice Cream Sodas
 Categories: Beverages, Desserts
      Yield: 1 servings
 
------------------------------BLACK-AND-WHITE------------------------------
      2 tb Chocolate syrup                     1    Vanilla ice cream;scoop of
           Seltzer water                 

---------------------------CANARY ISLAND SPECIAL---------------------------
      2 tb Vanilla syrup                       1    Chocolate ice cream;scoop of
           Seltzer water                 

---------------------------------BLACK COW---------------------------------
      1 tb Chocolate syrup                     1    Vanilla ice cream; scoop of
           Root beer; Coca-cola makes a             -hold the whipped cream
           -Brown Cow                    

------------------------------STRAWBERRY SODA------------------------------
    1/4 c  Strawberry syrup                    1    Vanilla ice cream; scoop of
           Milk; splash of                          -or strawberry ice cream
           Seltzer water                 

----------------------------------HOBOKEN----------------------------------
    1/2 c  Pineapple syrup                          Seltzer water
           Milk; splash of                     1    Chocolate ice cream; scoop o

-------------------------TOP EACH SODA WITH WHIPPED-------------------------

-----------------------------------CREAM-----------------------------------
 
  Put 2 Tbsp syrup in bottom of large, tall glass. Add seltzer water,
  stirring as you pour, to within 2 inches of the lip of the glass. Add one
  large scoop of very firm ice cream, trying to get it to straddle the lip of
  glass, yet still submerged in the seltzer to begin reacting with the
  bubbles to create a foamy head. Top with whipped cream.
  
  SERVES: 1 SOURCE:_Square Meals_ by Jane and Michael Stern
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Iced Coffee Cream
 Categories: Beverages
      Yield: 4 servings
 
      2 tb Instant coffee                      5 tb Whipping cream
      4 ts Light-brown sugar                   8    -Ice cubes
    1/3 c  Boiling water                       4 sm Scoops vanilla ice cream
    1/4 ts Ground cinnamon                   1/2 ts Sweetened cocoa powder
      3 pn Mixed Spice                         4    Cinnamon sticks (3")
    2/3 c  -Cold water                              Lime slices (opt)
  1 1/2 c  Milk; chilled                            Grated chocolate (opt)
      1 ts Vanilla extract                
 
  Dissolve coffee and brown sugar in boiling water. Add cinnamon and Mixed
  Spice.
  
  Add cold water and stir well. Add milk, vanilla and whipping cream. Whisk
  lightly until evenly combined.
  
  Put 2 ice cubes into each glass. Half fill with coffee mixture. Add a scoop
  of ice cream to each glass and top up with remaining coffee. Sprinkle with
  unsweetened cocoa powder. Garnish with cinnamon sticks, lime slices and
  grated chocolate, if desired. Serve at once with long-handled spoons.
  
  VARIATION: For a sweeter version, increase brown sugar to taste. If
  desired, top each with a little whipped cream.
  
  From: MICHAEL ORCHEKOWSKI
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Iced Coffee
 Categories: Beverages
      Yield: 6 servings
 
    1/4 c  Coffee,instant                           -low calorie sweetener
    1/4 c  Sugar; or                           1 l  Milk; cold
 
    Dissolve instant coffee and sugar in hot water. Stir in 1 litre of cold
  milk and and add ice.   For mocha flavour, use chocolate milk and reduce
  the sugar to taste.   For single serving: dissolve 1 tbsp of instant coffee
  and 2 tsp sugar in 1 tbsp hot water. Add 1 cup of cold milk and stir.
  
  Source: Maxwell House & Milk ad
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Indian Style Lemonade
 Categories: Beverages, Indian, Vegetarian
      Yield: 8 servings
 
      8 c  -Water                          1 1/3 c  Maple syrup
    1/2 c  Fresh lime juice                  1/2 tb Freshly grated ginger
    2/3 c  Fresh lemon juice                 1/8 ts Cayenne, optional
 
  Combine all ingredients in a large pitcher or punch bowl.  Serve at room
  temperature or chilled.
  
  "Vegetarian Times"  July, 1993 from: Mark Satterly
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Kentucky Derby
 Categories: Beverages
      Yield: 10 servings
 
      4    Mint sprigs; up to 5 sprigs       3/4 c  Lemon juice; fresh if
  1 1/2 c  Sugar                                    -possible
      2 c  -Cold water                     1 1/2 qt Ginger ale

----------------------------------GARNISH----------------------------------
           Lemon slices; thin             
 
  "A mock mint julep drink."
  
  Rinse the mint and discard stems. Place the sugar, water, and lemon juice
  in a medium-sized bowl, mix, and stir in the mint leaves. Allow to stand
  for 30 minutes. Fill a large pitcher with ice cubes and strain the liquid
  over the ice. Add the ginger ale and lemon slices, and serve.
  
  SERVINGS: 10 TALL GLASSES SOURCE: _Drinks Without Liquor_ by Jane Brandt
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Lamb's Wool
 Categories: Beverages, English, Holidays
      Yield: 8 servings
 
      6    Apples, baking; cored             1/8 ts Nutmeg
      2 tb Sugar, brown; up to 1/2 cup       1/4 ts Cinnamon
      2 qt Cider, sweet; or hard cider       1/4 ts Ginger; ground
           -or a mixture of cider & ale   
 
  "The Feast of Epiphany, also called the Feast of Kings, Twelfth Night, or
  the last day of Christmas originated in Egypt during the course of the
  third century. Thus it was a more day than Christmas Day itself. Like
  Christmas, it was apparently established to compete with a pagan festival ,
  in honor of the Egyptian sun god, celebrated at the winter solstice... In
  England, Twelfth Night was traditionally celebrated with a delicious drink
  called Lamb's Wool, made of cider or ale, with roasted apples and sugar and
  spices. It was the custom to bless apple trees by pouring a libation of
  cider on them."
  
  "This Old English and Irish punch which dates from the Middle Ages,
  probably gets its name from the whiteness of the roasted apples as they
  float in the cider."
  
  Roast the apples in a baking pan at 450F for about an hour, or until they
  are very soft and begin to burst. (An alternative - and quicker- procedure
  is to peel and boil the apples until they are very soft and flaky.) You may
  leave the apples whole, or break them up.
  
  In a large saucepan, dissolve the sugar a few tablespoons at a time in the
  cider or ale , tasting for sweetness. Add the spices. Bring to a boil and
  simmer for 10 to 15 minutes. Pour the liquid over the apples in a large
  punch bowl, or serve in a large heat resistant mugs.
  
  MAKES: 8 1 cup servings Note: Nuts make a nice accompaniment to Lamb's Wool
  (they were originally roasted in with the apples.)
  
  SOURCE: _A Continual Feast: A Cookbook to celebrate the joys of family and
  faith throughout the Christian year_ by Evelyn Birge Vitz.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Lemonade Syrup
 Categories: Beverages
      Yield: 20 servings
 
  1 1/2 c  Sugar                                    Rind 1 lemon, thin shavings
      1 c  -Water                          1 1/2 c  Lemon juice
 
  Combine sugar, water and lemon rind; bring to boiling and simmer 5 min.
  Cool, add lemon juice, strain.  Yield:  enough syrup for 20 servings of
  lemonade.
  
  To make lemonade, dilute as follows: 1 tb lemonade syrup per 1 cup ice
  water.
  
  My note, diet version: Boiled 1/2 tsp orange peel in 1/3 c water in the
  microwave, added 1/2 cup lemon juice and the equivalent of 1/2 c liquid
  sugar substitute. Strained into a jar and added 4 cups of water.
  
  Source:  Nellie Lyle Pattison's Canadian Cookbook ISBN 0-07-551121-5 (1991)
  Shared by Elizabeth Rodier 5/93
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Make-Ahead Lemonade Base and Fruit Variations
 Categories: Beverages, Fruits
      Yield: 1 servings
 
           For a refreshing glass of                Lemonade Base and 1/2 cup
           Old-fashioned lemonade, in a             Cold water.  Add ice cubes
           Tall glass stir together 1/2             And serve.
           Cup of the Make-Ahead         

-------------------------------LEMONADE-BASE-------------------------------
  2 1/2 c  Water                             1/2 ts Finely shredded lemon peel
  1 1/4 c  Sugar                           1 1/4 c  Lemon juice
 
  For sugar syrup, in a medium saucepan heat and stir water and sugar over
  medium heat till sugar is dissolved.  Remove from heat and cool about 20
  minutes.
  
  Add lemon peel and lemon juice to the sugar syrup.  Pour into a covered jar
  and chill.  Store lemonade base in the refrigerator for up to 3 days. Use
  to make the Lemon Sherbet Float, the Strawberry lemonade slush or the
  Tropical Lemon Iced Tea.  Makes about 5 cups of lemonade base.
  
  LEMON SHERBET FLOAT (Sippable sherbet with a sweet and tangy lemon
  taste--): For each serving, place 1 or 2 small scoops lemon sherbet in a
  tall glass.  Pour 1/2 cup carbonated water over the sherbet. Sprinkle with
  fresh raspberries or blueberries, if desired.  Serve immediately. (187
  calories)
  
  STRAWBERRY-LEMONADE SLUSH (Two summer-fresh tastes in one--): For each
  serving, in a blender container combine 1/2 cup fresh or frozen unsweetened
  strawberries, 1/3 cup Make-Ahead Lemonade Base, and 1 tablespoon sugar.
  
  Blend till smooth.  With blender running, add about 1 cup ice cubes, one at
  a time, through opening in lid till strawberry mixture becomes slushy. Pour
  into a tall glass.  Garnish slush with a fresh strawberry half, if desired.
  Serve immediately.  (198 calories)
  
  SOURCE: BETTER HOMES AND GARDENS, July 1993
  
  Shared by Cate Vanicek
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Mango-Orange Drink
 Categories: Beverages, Fruits, Ethnic
      Yield: 1 servings
 
      3 c  -Water                              2 c  Mango; flesh, mashed
    1/2 c  Sugar                               1 c  Orange juice, fresh
      1 tb Orange peel; grated               1/2 c  Lemon juice, fresh
 
  "As a variation, use papaya instead of mango."
  
  Heat the water with the sugar and the orange peel over low heat until the
  sugar is dissolved. Cool down to room temperature. Add the mango flesh and
  the orange and lemon juices and mix well. Serve cold.
  
  MAKES: ABOUT 2 QUARTS SOURCE: _Tanzanian Food with Traditional and New
  Recipes_ by Janny Van Der Meer and Beatrice R. Mansur (editors)
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Masala Tea
 Categories: Beverages, Indian
      Yield: 8 servings
 
      6 c  -Cold Water                        12    Black Peppercorn;(opt)
    1/3 c  Milk;(or to taste)                 12 ts Sugar;(or to taste)
      1    3" stick Cinnamon                   6 ts Leaf Tea (heaping) OR
      6    Green Cardamoms, whole                   -9 tea bags (orange pekoe)
      4    Cloves, whole                  
 
       Combine water and milk in a deep pan, and bring to a boil. Add the
  spices and sugar. Stir to blend, and turn off the heat. Cover the pan, and
  let the spices soak for at least 10 minutes.
       Add the tea leaves or tea bags, and bring the water to a second boil.
  Reduce heat and simmer, covered, for 5 minutes. Uncover, check the color
  and taste, and if desired add more milk and sugar. Strain the tea into a
  warm teapot, and serve immediately.
  
  Note: This is the way traditional spiced tea is made. You may, however,
  omit the milk or sugar, or both, in which case reduce the quantity of tea
  to 2 heaping teaspoons or 3 tea bags.
  
  Classic Indian Cooking by Julie Sahni uploaded by Diane Lazarus From: Diane
  Lazarus
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Meetha Lhassi
 Categories: Beverages, Indian
      Yield: 4 servings
 
      3 c  Plain yogurt                      1/2 c  -Iced water
    2/3 c  Sugar                               8    Ice cubes, partially cracked
 
  Add all ingredients to a blender & blend for a couple of minutes.
  
  Pour into 4 chilled glasses & serve.
  
  From: MARK SATTERLY
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Melon Fresco
 Categories: Beverages, Fruits, Ethnic
      Yield: 4 servings
 
      1    Canteloupe melon                    1 tb Sugar, instant dissolving;
    1/2 c  -Cold water                              -fruit/berry sugar -OR-
      2 tb Lime juice                               -icing sugar
 
  If using fruits with seeds, remove the seeds first; other fruits may be
  combined in the blender, poured over ice and enjoyed. Some of the most
  delicious frescos are made with mulberry, soursop, papaya and starfruit,
  but they can also be made with peaches or strawberries - or with home grown
  canteloupe. After pureeing, you can adjust the sweetness to taste.
  
  Peel and seed melon, chop coarsely. In blender, puree melon, water, lime
  juice and sugar until frothy and smooth. Divide among 4 glasses, adding ice
  if desired. Serve immediately.
  
  SERVES: 4 SOURCE: Canadian Living, September 1993.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Mexican Limeade
 Categories: Beverages, Mexican
      Yield: 5 servings
 
      1 c  Lime juice; fresh-squeezed               -make 1/2 gal total
           -Water,enough to              

--------------------------------SIMPLE SYRUP--------------------------------
      2 c  Sugar, white                        1 c  -Water
 
  Simple syrup:  Combine the sugar and water in a saucepan, and heat until it
  barely begins to boil.  Remove from heat and cool.
  
  Combine one cup of syrup and one cup of lime juice in a pitcher.  Add
  enough water to make up a half gallon.  Serve over ice.
  
  From: Sam Waring
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Mexican-Style Hot Chocolate
 Categories: Beverages, Low-cal
      Yield: 9 servings
 
  2 3/4 c  Nonfat dry milk powder            1/2 c  Powdered sugar substitute*
    1/2 c  Unsweetened cocoa powder            1 ts Ground cinnamon
 
  *Not aspertame - loses sweetness when heated.
  
  For cocoa mix, in a storage container combine dry milk powder, cocoa
  powder, sugar substitute and cinnamon.  Mix well.  Cover and store in a
  cool, dry place up to 8 weeks.
  
  For each serving, place 1/3 cup of the cocoa mix in a mug.  Add 2/3 cup
  boiling water; stir to mix.  Makes 9 servings, each 8 oz.
  
  1 serving 113 calories, 8 g protein, 14 g carbohydrate, 4 g total fat, 2 g
  saturated fat, 4 mg cholesterol, 120 mg sodium, 413 mg potassium 1 milk
  exchange, 1/2 fat
  
  Source:  Diabetic Cook Book, Better Homes & Gardens c. 1992 Shared but not
  tested by Elizabeth Rodier, Oct. 1993 From: Elizabeth Rodier
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Mint Syrup
 Categories: Beverages
      Yield: 1 bottle
 
      8 c  Mint leaves, fresh; chopped              Green food colouring
  2 1/2 c  -Boiling water                      3 tb Mint essential oil
      8 c  Sugar                                    -or mint extract
      3 c  -Water                         
 
  Place chopped mint leaves in a crock or deep bowl; add boiling water. Place
  a flat dish over the leaves and weight it down. Allow to stand overnight.
  Bring sugar and 3 cups water to a boil and cook 10 to 15 minutes.
  Meanwhile, squeeze the juice from the mint leaves; add mint juice to the
  syrup, bring to a boil, cook 5 minutes and remove from heat. Discard
  leaves. Add green food color to make the syrup a bright green. Add the mint
  oil and stir. Pour into sterile bottles. Refrigerate. Syrup is ready to
  use.
  
  Dilute with cold water or sparkling water. SOURCE: Sabbath chapter in _From
  My Grandmother's Kitchen: a Sephardic Cookbook_ by Viviane Bichech Miner
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Mock Peach Daiquiri
 Categories: Beverages, Fruits
      Yield: 2 cups
 
     14 oz Peaches;*drained, reserve         1/3 c  Milk, homogenized
           -juice                            1/2 c  Peach juice
      1 tb Lemon juice                       1/2 ts Rum flavoring
      6    -Ice cubes                     
 
  Pot peaches, lemon juice, ice cubes, milk, peach juice and rum flavoring
  into blender. Blend until ice is gone. Serve immediately.
  
  NOTE: Fresh peaches may be used. Add 1 tbsp granulated sugar or to taste.
  
  MOCK STRAWBERRY DAIQUIRI: Use fresh strawberries instead of peaches. Add 1
  tbsp granulated sugar or to taste.
  
  MAKES: 2 1/2 cups including foam SOURCE: _Company's Coming: Appetizers_ by
  Jean Pare
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Mock Pink Lady
 Categories: Beverages
      Yield: 3 cups
 
  1 1/2 c  Milk, homogenized                   1 tb Sugar, granulated
      2 tb Lemon juice                         6    -Ice cubes
      1 tb Grenadine                      
 
  Measure milk, lemon juice, grenadine, sugar and ice cubes into blender.
  Blend until ice is gone. Serve immediately.
  
  MAKES: 3 cups including foam SOURCE: _Company's Coming: Appetizers_ by Jean
  Pare
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Mrs. Swindell's Famous Fruited Iced Tea
 Categories: Beverages
      Yield: 6 servings
 
    1/2 c  Sugar, granulated               1 1/2 c  Orange juice; fresh squeezed
    1/2 c  Bottle spring water                      -from Valencia oranges
      6    English Breakfast tea bags        3/4 c  Pineapple juice
      4 c  -Boiling water                 
 
  "At one time, I intended to teach law, so I went to Boston to get a
  Master's of Law degree; while there I lived with the Swindells family. Mrs.
  Swindells made a superb iced tea with a pronounced citrusy flavor. She
  insisted on using bottle spring water for a clear tasting iced tea, the
  sweetest and most flavored oranges and English Breakfast Tea."
  
  In saucepan, combine sugar and spring water and bring to a boil; continue
  to boil until liquid is clear, about 5 minutes. Chill thoroughly. Place tea
  bags in heat-resistant pitcher, add boiling water and let steep for about 5
  minutes. Remove and discard tea bags. Let cool and refrigerate until
  chilled. Add orange juice, lemon juice and pineapple juice and chilled
  sugar syrup. Refrigerate for a few hours, preferably overnight. Serve over
  ice in tall glasses.
  
  MAKES: 6-8 SERVINGS SOURCE: _The Dave Nichol Cookbook_
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Mulled Cider
 Categories: Beverages, Holidays
      Yield: 6 servings
 
      5 c  Cider                               1    1 1/2" piece cinnamon stick
    1/4 c  Lemon juice                         1    1 1/2" piece dry ginger root
    1/4 c  Lightly packed brown sugar               Freshly grated nutmeg
      4    Whole cloves                   
 
  Combine the cider, lemon juice and brown sugar in a stainless steel pot.
  Heat the mixture slowly to the simmering point. Meanwhile, tie the cloves,
  cinnamon stick and ginger root together in a piece of cheesecloth. Add the
  bag of spices to the simmering liquid and heat over low heat for 15
  minutes. Remove the spice bag. Serve hot with a sprinkling of nutmeg in
  mugs. Yields 6 servings.
  
  From the book "Canadian Christmas Cooking" by Rose Murray
  
  AR/92 April Roche
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Nectar of Nectarines
 Categories: Beverages, Fruits
      Yield: 1 servings
 
      3    Nectarines; up to 4                 1 tb Lemon juice
           -peeled & sliced, to make 1         1 tb Sugar
           -cup slices                         1 c  -Cracked ice
    1/2 c  Orange juice; fresh            
 
  Try this also with peaches, blueberries, blackberries, strawberries or
  raspberries.
  
  Place all the ingredients in a blender and blend for 1 minute at medium
  speed until smooth.
  
  SERVING: 1 TALL GLASS SOURCE: _Drinks Without Alcohol_ by Jane Brandt
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Old Fashioned Fruit Punch
 Categories: Beverages, Fruits, Holidays
      Yield: 50 servings
 
      4 c  Tea; cold                          12 c  Ginger ale
      4 c  Orange juice                        4 c  Soda water; or sparkling war
      4    Lemons; juice of                   16 c  -Cracked ice
      4    Oranges; thinly sliced              1 bn Mint; fresh
      2 c  Sugar; to taste                
 
  Combine tea, juices, orange slices and sugar. Stir until the sugar
  dissolves. Chill. Add ginger ale and soda just before serving. Garnish with
  fresh mint.
  
  SERVES: about 50 SOURCE: _The Non-Drinker's Drink Book_ by Gail Schioler
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Old Fashioned Lemonade
 Categories: Beverages
      Yield: 12 servings
 
  1 1/2 c  Sugar, granulated               1 1/2 c  Lemon juice; 6-7 lemons
  1 1/2 c  -Water                              1    Lemon; sliced thinly
      1 tb Lemon rind; finely grated                Mint sprigs
 
  "This delightful recipe is from _The Anne of Green Gables Cookbook_ by Kate
  MacDonald."
  
  In small saucepan, stir together sugar, water and lemon rind. Bring to a
  boil; stirring constantly; boil for 5 minutes, stirring. Remove from heat
  and let cool. Stir in lemon juice. Transfer to a jar; cover and refrigerate
  for up to 3 weeks. To serve, place 2 ice cubes in each tall glass. Add 1/4
  cup (50ml) of the syrup and 3/4 cup (175ml) cold water; stir well. Garnish
  with lemon slice and sprig of mint.
  
  MAKES: about 3 1/2 CUPS, ENOUGH FOR 12 SERVINGS SOURCE: _The Green Gables
  Cookbook_
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Orange Brutus (Orange Julius)
 Categories: Beverages
      Yield: 6 servings
 
      6 c  Orange juice                        1 pk (3.4 oz)INSTANT
      1    Envelope Dream Whip Powder               -vanilla pudding &
    1/2 ts Vanilla                                  -pie filling mix
 
  In a blender, puree 3 cups orange juice and all remaining ingredients until
  smooth.  Stir in remaining 3 cups orange juice. Serve over cracked ice.
  Makes 6 drinks.
  
        Gloria Pitzer
        As published in Glendale Daily News
        From the collection of Jim Vorheis
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Orange Rosemary Syrup
 Categories: Beverages, Sauces
      Yield: 1 bottle
 
  3 1/2 c  -Water                             15    Juice oranges
    1/4 c  Rosemary, fresh; chopped            5 c  Sugar
 
  "This syrup is delicious with fruits, in a marinade for chicken or pork, or
  as the basis of a cooling drink." (add water or sparkling water to dilute).
  
  In a non-aluminium saucepan, bring the water to a boil. Pour over the
  rosemary and let steep for 1 hour. Strain. Remove the zest from 5 of the
  oranges and set aside, then squeeze the juice into a large bowl. Set a rack
  over the bowl and arrange the zests on the rack. Combine the rosemary
  infusion and the sugar mixture in a saucepan and bring to a boil over high
  heat, boiling until you have a heavy syrup about 20 minutes. Pour the
  boiling syrup over the zests and let it drain into the juice. Return the
  juice mixture to the saucepan. Bring quickly to a boil, remove from the
  heat, and return to the bowl to cool. Skim, then bottle and store in the
  refrigerator.
  
  MAKES: 9 CUPS SOURCE: _The Herbal Pantry_ by Emelie Tolley and Chris Mead
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Papita Lassi (Papaya Lassi)
 Categories: Beverages, Indian
      Yield: 6 glasses
 
      1 c  Papaya; ripe, diced, mashed         1 ts -Salt
           -well                             1/2 ts Pepper
      1 c  Yogurt, plain                            Mint; few sprigs
      2 c  -Chilled water                           -Ice cubes
      2 tb Lime juice                     
 
  Beat or blend yogurt, then add water and beat or blend again. Add mashed
  papaya with all the seasonings. Beat or blend again. Pour in individual
  glasses. Garnish with mint and serve cold.
  
  If you want to make sweet papaya lassi, then omit salt, lime juice and
  pepper. Add 2 tbsp sugar instead and flavour with rose water.
  
  MAKES: 6 glasses SOURCE: _Rotis and Naans of India_ by Purobi Babbar,
  published in Bombay
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Peachy Dream Yogurt Shake
 Categories: Beverages, Fruits
      Yield: 4 servings
 
      3    Peaches, fresh; peeled &            2 c  Milk
           -pitted                             1 c  Yogurt
      1 lg Banana                            1/4 ts Almond extract
 
  Blend.
  
  SERVES: 4-5 SOURCE: _The Non-Drinker's Drink Book_ by Gail Schioler
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Phaalse Ka Sharbat (Blackberry Downpour)
 Categories: Beverages, Indian
      Yield: 4 servings
 
      2 c  Blackberries                        1 pn Sea salt; small pinch
  2 1/2 c  -Water                                   -Crushed ice, to serve
           Raw sugar; to taste                      Pineapple slices; to garnish
 
  Preparation time: 10 minutes plus overnight soaking and 30 minutes chilling
  time
  
  Soak the blackberries in the measured water overnight. Mash the
  blackberries into the water, then put the mixture through a sieve. Add
  sugar and salt and mix thoroughly. Refrigerate the mixture for about 30
  minutes. Serve in tall glasses, topped with crushed ice and garnished with
  pineapple.
  
  SERVES: 4 SOURCE: _Indian Vegetarian Cooking_ by Michael Pandya
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pineapple Limeade
 Categories: Beverages, Mexican
      Yield: 8 servings
 
    1/2 c  Sugar                             1/2 c  Lime Juice
      3 c  Pineapple Juice                     1 qt Sparkling Water; Chilled
 
  Mix all ingredients except sparkling water; refrigerate until chilled. Just
  before serving, stir in sparkling water.  Serve over ice. Garnish with lime
  slices, if desired.
  
  From: MICHAEL ORCHEKOWSKI
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pineapple Squash
 Categories: Beverages, Fruits, Ethnic
      Yield: 2 quarts
 
           Peel & core of 1 pineapple          4 c  Sugar; approx
           -cut into small pieces            1/2 c  Lemon juice, fresh
      1 qt -Water; approx                 
 
  "This is a good way to use up leftover pineapple skins and cores. Keep the
  squash refrigerated."
  
  Put the pineapple peel and core in a nonreactive saucepan and add enough
  water to cover them. Bring to a boil, then simmer for 30 minutes. Strain
  the liquid through a cloth and press the juice out of the peel and core.
  Measure the mixture, and for each cup (1/4 litre) use 1 cup of sugar. Heat
  the juice with the sugar over low heat until the sugar is dissolved. Cool
  the mixture. Add the lemon juice. Pour into clean bottles, cork and store.
  
  MAKES: 2 QUARTS SOURCE: _Tanzanian Food with Traditional and New Recipes_
  by Jannt Van Der Meer and Beatrice R. Mansure (editors)
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pineapple-Apricot Crush
 Categories: Beverages, Fruits
      Yield: 4 servings
 
     12 oz Pineapple Juice; Chilled,                -1 Can
           -1 Can                              6    Ice Cubes; Up To 8 Can Be
  8 3/4 oz Apricot Halves; Undrained,               -Used
 
  Blend the first two ingredients in a blender container, until the apricots
  are pureed.  Add the ice cubes 1 at a time until you reach a slushy
  consistency.  Before making the drink, check the owners manual about ice
  cubes.  A heavy duty machine will do them just fine.
  
  Posted by: Rich Harper From: Better Homes and Gardens Blender Cookbook
  Copyright 1971 From: Rich Harper
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pink Lavender Lemonade
 Categories: Beverages, Fruits
      Yield: 6 servings
 
  2 1/2 c  -Distilled water                    1 tb -dried Lavender flowers
  1 1/2 c  Sugar                           2 1/2 c  -Distilled water
      6 lg Strawberries; hulled -OR-       2 1/4 c  Lemon juice
    1/4 c  Pink hibiscus flowers; dried      1/2 c  Sugar; optional
           -pesticide free                          Fresh lavender flowers
    1/4 c  Lavender leaves; chopped -OR             -for garnish
 
  The original recipe calls for hibiscus flowers and suggested strawberries
  as a substitute. I have reversed the order. As well, I don't think it is
  necessary to use distilled water in most locations.
  
  In medium saucepan, combine 2 1/2 cups water, sugar and hibiscus flowers
  (or hulled strawberries). Bring to a boil, stirring to dissolve sugar.
  Reduce heat. Simmer 5 minutes to extract pink to extract pink from flowers.
  Remove from heat. Stir in lavender leaves. Cover and cool. Strain cooled
  herb liquid into large pitcher or jar (if using strawberries, gently press
  juice from berries.) Add remaining 2 1/2 cups water and lemon juice. Stir
  well. Add 1/2 cup more sugar, if desired. Just before serving, add ice
  cubes. Pour into chilled glasses.Garnish with lavender flowers. YIELD: 6-8
  Servings
  
  SOURCE: Victoria magazine, July 1993 posted by Anne MacLellan
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Raspberry Rascal
 Categories: Beverages, Fruits
      Yield: 4 servings
 
      1 c  Raspberries; fresh or frozen        2 c  -Cold water
      1 c  Pineapple, fresh                         Honey; to taste
 
  Whirl raspberries and pineapple in blender. Add water and honey to taste.
  Whirl again. Strain. Garnish with tiny piece of pineapple.
  
  MAKES: 3-4 SERVINGS recipe may be halved for 2 servings
  
  SOURCE: _The Non-Drinker's Drink Book_ by Gail Schioler
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Raspberry Currant Syrup
 Categories: Beverages, Fruits
      Yield: 1 bottle
 
      1 lb Raspberries; 500 g                  4 lb Sugar, white; 2 kg
      1 lb Currants; 500 g                     4 c  -Cold water
 
  To serve, add a few tablespoons to cold or sparkling water
  
  Put sugar and water in a large pot, bring to a boil and skim it. Add the
  raspberries and currants and boil gently about twenty minutes. Strain
  through a sieve, cool and bottle. Keep in a cool place.
  
  MAKES: 1 BOTTLE SOURCE: _The Non-Drinker's Drink Book_ by Gail Schioler
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Red Clover Tea
 Categories: Beverages
      Yield: 2 cups
 
      1    Handful fresh red clover                 Fresh mint leaves (opt'l.)
           Blossoms, w/a few leaves                 -and/or-
           Lemon                                    Several dandelion leaves
           Honey                                    ;(opt'l.)
 
  Put the blossoms and leaves into a 2-cup earthenware teapot.  Fill teapot
  with boiling water, cover, and infuse for 5 to 10 minutes over very low
  heat.  Set the pot on a trivet over the burner, if necessary, to protect it
  from breaking.  Strain into a hot cup, add a twist of lemon and sweeten
  with honey.
  
  Some fresh mint leaves and/or several dandelion leaves can be used with the
  clover blossoms.
  
  Note:  Red clover blossoms may be dried to use for tea.  Spread the
  blossoms out into a single layer on a tray and dry them in the sun. Use
  less of the dried flowers, 1 to 1 1/2 tsp. to 1 cup of water, to make the
  tea.
  
  Yield: 2 cups.
  
  From "The Wild Flavor" by Marilyn Kluger.  Los Angeles: Jeremy P. Tarcher,
  Inc., 1984.  Pg. 253.  ISBN 0-87477-338-5.  Posted by Cathy Harned. From:
  Cathy Harned
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Rhubarb Punch
 Categories: Beverages
      Yield: 6 servings
 
      2 lb Rhubarb; chopped                    1    Lemon; juice from
    3/4 c  Sugar, granulated                 3/4 c  Soda water
      1    Orange; juice from             
 
  First prize      Soups & Appetizers Shirley Dobson, Moncton, N.B.
  
  "My mother-in-law, Laura Cunningham Dobson, gave me this recipe in the
  1950s. Laura was a teacher and musician, a good cook and a beautiful
  person. We like this drink because it is so refreshing."
  
  In saucepan, bring rhubarb and 4 cups water to a boil; reduce heat to
  medium and cook, stirring occasionally, for 10 minutes or until rhubarb is
  softened. In cheesecloth lined sieve set over bowl, strain rhubarb for at
  least 2 hours or overnight. Discard pulp. Stir sugar and orange and lemon
  juices into rhubarb juice. Transfer to pitcher and refrigerate. just before
  serving, add soda water.
  
  SERVES: 6 SOURCE: Heritage Recipe Contest, Canadian Living magazine for
  Canada's 125th birthday
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Rosemary's Root Beer Tonic
 Categories: Beverages, Vegetarian
      Yield: 4 servings
 
      3 oz Sassafras Bark, dried             1/2 oz Ground Ginger
      2 oz Sarsaparilla, dried               1/2 oz Ground Cinnamon
      1 oz Dandelion Root, dried             1/4 oz Orange Peel, dried
      1 oz Burdock Root, dried            
 
  This sweet, bracing drink from Rosemary Gladstar Slick is reminiscent of
  old-fashioned root beer, due to the sassafras.  It has a cleansing,
  revivifying effect from the dandelion, burdock and sarsaparilla.
  
  Mix together all ingredients and store in a tightly closed container. In a
  large pot combine 1 quart of water and 4 tablespoons of dry mixture. Bring
  to a boil, cover and simmer for 15 to 20 minutes. Strain and sweeten with
  honey or stevia (also called "sweet herb") if desired.
  
  Makes about 4 cups
  
  Variation:  For iced tea, chill the simmered mixture, then dilute it with 1
  quart of sparkling water.  Serve over ice with a twist of orange peel.
  
  Source: Vegetarian Times, April 1993
  
  Shared by: Norman R. Brown From: Bob Emert
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Sour Cherry Syrup
 Categories: Beverages, Ethnic, Fruits
      Yield: 1 bottle
 
      2 lb Sugar                               1 lb Sour cherries
      2 c  -Water; up to 3 cups              1/4 ts Vanilla
 
  Sharbat-e Albaloo
  
  To serve syrups, add a Tbsp to two to a glass, fill with cold or sparkling
  water and ice.
  
  Use only a porcelain or enamel pan. Boil the sugar and water together for
  15 to 20 minutes. Add the sour cherries and boil again gently another 20 to
  30 minutes or until the syrup thickens. Strain the liquid into a bowl
  through a cheesecloth, squeezing the cherries to extract all of the liquid.
  Add the vanilla extract. Bottle. To serve, add water & ice.
  
  Dried sour cherries may be used instead of fresh ones. They should be
  soaked in cold water 6 hours or longer.
  
  Will kept at room temperature as long as the bottle is sealed. Refrigerate
  after opening.
  
  Can be used as a topping for ice cream, mousses, bavarians or frozen
  desserts.
  
  MAKES: 1 bottle SOURCE: _Persian Cooking_ by Nesta Ramazani
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Soynog
 Categories: Beverages, Holidays
      Yield: 1 servings
 
      1 c  Soy milk                                 --(liquid or granules)
      1 tb Soy milk powder                   1/8 c  -to
    1/4 ts Vanilla                           1/4 c  Almonds
      1 ts Corn oil                          1/4    Nutmeg
           --(or canola oil or                 1 ts Carob powder (optional)
           --flax seed oil)                    1 pn Tumeric (optional)
      1 ts Lecithin                       
 
  Grind the almonds first in the blender dry.  Add the rest of the
  ingredients and in a blender until light and fluffy. Can be served cold or
  hot (do NOT boil!).  For variation sprinkle the top with some anise seed
  and/or coriander, or, orange or lemon rind gratings, or, powdered cardamom.
  If your soy milk is not very sweet, then add a little honey to the above.
  If you can't find soy milk powder, then try thickening the soynog with,
  say, with 1/2 to one fresh banana. If you want that slippery taste of
  "real" eggnog then just add more oil, but I think is better to simply allow
  your taste preferences to adapt and come to enjoy this soynog on its own
  terms   :-)
  
  posted by Ted Wayn Altar in REC.FOOD.VEG
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Sparkling Red Slush Punch
 Categories: Beverages, Holidays
      Yield: 2 gallons
 
      1 c  -Boiling water                      1 cn Pineapple juice; large can
      2 c  Sugar                               2 qt Cranberry juice
 
  Stir sugar into boiling water.  Let cool.  Add other liquids and freeze.
  Remove from freezer 1/2 hour before serving.  Scoop out slush into punch
  bowl.  When bowl is 1/2 full, slowly add lemon-lime soda (1 gallon
  maximum).  Slush mixture with back of spoon before serving.
  
  This can also be done on a per-serving basis.  Put frozen mixture in a
  glass, and add soda.  Stir
  
  Contributed by Lawrence and Cindy Kellie
  
  Lawrence's mother introduced us to this delicacy. From: Lawrence Kellie
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Sparkling Fall Harvest Punch
 Categories: Beverages, Low-cal
      Yield: 10 servings
 
      2 c  Cranberry juice                     2 c  Club soda
      2 c  Apple juice                              Orange slices for garnish
  1 1/2 c  Orange juice                             Cranberries for garnish
 
  Combine juices in a large bowl or pitcher.
  
  Just before serving, add club soda and stir.  Garnish with sliced oranges
  and fresh whole cranberries.  7 1/2 cups
  
  3/4 cup serving 71 calories, 1 fruit exchange protein < 1 g, fat trace,
  carbohydrate 17 g, fiber .1 g, cholesterol 0, sodium 13 mg, potassium 146
  mg
  
  Source:  Univ of Cal. San Diego Healthy Diet for Diabetes c. 1990 Shared
  but not tested by Elizabeth Rodier Oct 93 From: Elizabeth Rodier
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Strawberry Balm Syrup
 Categories: Beverages, Fruits
      Yield: 1 bottle
 
      2 pt Strawberries                       10    Lemon balm sprigs, fresh
      3 c  Sugar; approximately          

---------------------------------VARIATION---------------------------------

-----------------------------LEMON THYME SYRUP-----------------------------
      2 pt Raspberries; 4 half pints          10    Thyme sprigs, fresh
      3 c  Sugar; approximately           
 
  "Delicious with ice cream, waffles, or in a drink. Try making it with lemon
  verbena or lemon thyme, too."
  
  To make a drink: put several tbsps in bottom of glass, add cold or
  sparkling water and ice.
  
  Wash and hull the strawberries, place in a bowl, and crush with the back of
  a wooden spoon or a potato masher. Line a medium bowl with cheesecloth,
  pour the crushed strawberries and their juice into the cloth, then gather
  up the corners and squeeze until all the juice has been extracted. Weigh
  the juice, then combine it with an equal amount of sugar and the lemon balm
  in a non-aluminium saucepan. Bring to a boil and boil it for 5 minutes.
  Remove from the heat, skim any foam from the top, and let cool. Discard the
  lemon balm before bottling. Store in the refrigerator.
  
  MAKES: 1 TO 2 HALF PINTS SOURCE: _The Herbal Pantry_ by Emelie Tolley and
  Chris Mead
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Strawberry Apple Frost
 Categories: Beverages, Fruits, Low-cal
      Yield: 2 servings
 
      1 c  Yogurt, plain                            -to 2 tsp
      1 c  Strawberries; very ripe             1 ts Sugar
           -reserve 2 whole strawberry         1 ts Vanilla extract
    1/3 c  Apple juice; no sugar added         4    -Ice cubes
           Artificial sweetener; equal    
 
  Combine all ingredients except reserved berries in blender container;
  process until frothy. Divide into 2 stemmed glasses; garnish each serving
  with a strawberry.
  
  Per serving: 134 calories, 4 g. protein, 4 g. fat; 19 g. carbohydrate, 53
  g. sodium
  
  SERVES: 2 SOURCE: _Weight Watchers 365-Day Menu Cookbook_
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Sunset
 Categories: Beverages, Fruits
      Yield: 1 servings
 
      2 ts Grenadine                                -Ice cubes
    1/3 c  Orange juice; *                          Lemon slice; for garnish
    1/3 c  Pineapple juice; *             
 
  * approximate amounts, depends on the size of the glass
  
  Choose a large, well shaped, stemmed glass. Put a layer of grenadine in the
  bottom of the glass. Fill glass with ice cubes (important). Pour equal
  amounts of orange and pineapple juice over the ice cubes. Top with a lemon
  slice. Add a dash of grenadine on top. Voila! A beautiful sunset!
  
  SERVES:1 SOURCE: _The Non-Drinkers' Drink Book_ by Gail Schioler
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Swiss Mocha Mix
 Categories: Beverages, Low-cal, Mixes
      Yield: 4 servings
 
    1/2 c  Instant skim milk powder            2 tb Instant coffee
      2 tb Cocoa                          
 
  Combine ingredients in blender.  Blend at high speed until well mixed. Or
  place ingredients in a jar, seal and shake.  Makes 1/2 cup
  
  Each serving 2 tbsp, 32 calories 5 g carbohydrate, 3 g protein 1 milk
  choice (skim)
  
  Source:  Choice Cooking, Canadian Diabetes Assoc. 1986 Shared but not
  tested by Elizabeth Rodier Oct 93
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Thai Tea
 Categories: Beverages, Thai
      Yield: 6 servings
 
      8 c  Water                                    Ice cubes
      6 tb Thai tea                                 Half and half; -=OR=-
           Sugar                                    - sweetened condensed milk
 
  Bring water to boil. Add tea and steep 5 minutes. Strain and season to
  taste with sugar. Cool, then chill in refrigerator. When ready to serve,
  place ice cubes in each of 6 tall glasses. Pour tea over ice, leaving room
  to add half and half to taste.
  
  Created by: Krung Tep Thai, Tarzana, Calif. Karen Mintzias
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: The Bridal Sweet Punch
 Categories: Beverages
      Yield: 48 servings
 
      6 c  -Water                              3 c  Pineapple juice; unsweetened
     10    Tea bags                            1 c  Lemon juice, fresh; strained
      3 c  Sugar                               2 qt Ginger ale
      3 c  Orange juice                  

----------------------------------GARNISH----------------------------------
           Mint leaves                    
 
  This punch can be made in advance in large quantities.
  
  Bring the water to a boil, add the tea bags and steep for 5 minutes. Remove
  the tea bags, add the sugar, mix and chill for at least 3 hours. Place the
  chilled tea in a punch bowl, add the juices, and stir. Just before serving,
  add the ginger ale and stir. Add some ice cubes and garnish with mint
  leaves.
  
  SERVES: 48 PUNCH CUPS SOURCE: _Drinks Without Liquor_ by Jane Brandt
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: The Governor's Grog
 Categories: Beverages
      Yield: 4 servings
 
    1/2 c  Lemon, freshly squeezed             1 c  Very Strong Tea (use three
           - juice and pulp                         - tea bags)
    1/4 c  Sugar                                    Cinnamon Sticks and Orange
      1 c  Cranberry Juice                          - Slices, for garnish
      1 c  Orange Juice                   
 
  In a medium saucepan heat juices, sugar and tea together, but do not boil.
  Pour into glass coffee mugs and garnish each with a cinnamon stick and
  orange slice.  To serve cold, chill well and present in a stemmed goblet or
  iced tea glass, garnished the same.
  
  Makes about 4 cups
  
  Source: Yankee Magazine's Great New England Food Festival Recipes Shared
  by: Norman R. Brown
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Three Fruit Punch
 Categories: Beverages
      Yield: 12 servings
 
    1/3 c  Superfine sugar                 1 1/2 ts Finely grated orange rind
  1 1/2 c  Grapefruit juice                   28 oz Club soda
  1 1/2 c  Orange juice                        1    Orange, sliced (garnish)
      2 qt Apricot or peach nectar        
 
  Place sugar and grapefruit juice in a large, heavy, NON-aluminum kettle and
  stir until sugar dissolves.  Mix in all but last 2 ingredients. To serve,
  place a large block of ice in a large punch bowl, then fill. Float orange
  slices on top and replenish as needed.
  
  From: Terri St.Louis
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Tomato Cocktail
 Categories: Beverages
      Yield: 4 servings
 
      1 pt Tomato juice                        1 tb Minced yellow onion
      2 tb Lemon juice                         1    Bay leaf; crumbled
      1 tb Sugar                               1 pn Pepper
 
  Mix all ingredients, cover and chill for 2 hours.  Strain and serve.
  Option:  Spicy Cocktail - add 1 t prepared horseradish, 1 crushed clove
  garlic and 1/2 t Worcestershire sauce.
  
  From: Terri St.Louis
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Vegetable Juice Cocktail
 Categories: Beverages
      Yield: 4 servings
 
      3    Carrots; peeled & chopped           1    Canned beet; diced
      3    Radishes                          1/2 c  Beet liquid
      3    Scallions                       1 1/2 c  -Ice water
    1/4 c  Celery leaves                       1 ts Salt
    1/4 c  Watercress                        1/8 ts Pepper
 
  Puree all ingredients in a blender.  Cover and refrigerate for one hour,
  strain, mix in salt & pepper and serve.
  
  From: Terri St.Louis
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Violet Syrup
 Categories: Beverages, Ethnic
      Yield: 1 bottle
 
      4 c  Violets; freshly picked             6 c  Sugar
           -unsprayed                          1    Lemon; juice of
      2 c  -Boiling water                      2 c  -Water
 
  To serve syrups: place several tbsp in tall glasses and fill with sparkling
  water and ice cubes
  
  Select only the freshest and most unblemished violets in your garden. Place
  violet petal in a deep bowl and pour the boiling water over them. Weigh
  down with a heavy dish to keep them submerged. Place the bowl in a
  draft-free place at room temperature for 24 hours. Line a colander with
  layers of rinsed cheesecloth and place over a bowl. Pour violets and liquid
  into colander, squeezing out juice from the violets; discard the violets.
  Place sugar, lemon juice and water in a saucepan and boil into a very thick
  syrup, near the candy stage. Add violet water and bring to a rolling boil.
  Boil 10 minutes or until thickened. Pour into sterile bottles. Allow to
  cool, then seal and refrigerate. Serve with ice water or club soda.
  
  VARIATION: Substitute 4 cups fragrant rose petals and add 1 cinnamon stick
  per bottle of syrup.
  
  MAKES: 2 QUARTS SOURCE: _From My Grandmother's Kitchen: A Sephardic
  Cookbook_ by Viviane Bichech Miner
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Wassail
 Categories: Beverages, Holidays
      Yield: 4 8-oz cups
 
----------------------------------WASSAIL----------------------------------
      1 qt Apple cider                       1/2 c  Honey
      4    Cinnamon sticks                   1/4 c  Lemon juice
      1    Whole nutmeg                        1 ts Lemon peel; grated

--------------------------FLOATING CLOVED ORANGES--------------------------
      3    Oranges                             3 ts Cloves, whole
 
  Poke 1 t cloves into each orange for Floating Cloved Oranges. Add cider,
  seasonings, and Floating Cloved Oranges to crockpot; heat at least 1/2
  hour, and the longer, the better.
  
  Orange Stars: cut oranges into 1/2" slices. Stick 5 cloves around slice at
  equal intervals; cut out wedges between cloves. The result looks kind of
  like a star.
  
  MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo
  moderator at net/node 004/005, Internet sylvia.steiger@lunatic.com From:
  Sylvia Steiger
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Watermelon Ice Drink
 Categories: Beverages
      Yield: 2 servings
 
  2 1/2 c  Watermelon                        1/2 c  -Crushed ice

--------------------------------FOR GARNISH--------------------------------
           Rose geranium leaves; opt      
 
  Seed, and coarsely chop the watermelon in a bowl, and save all the juices.
  Drop into a blender with crushed ice. Blend until crushed. Pour into 2 tall
  glasses. Garnish with rose geranium leaves, if you wish and serve
  immediately with long spoons.
  
  Nutrients for 1 serving: Calories: 64 Exchange: 1 fruit
       g               mg Carbohydrate: 14 potassium: 232 Protein: 1 sodium:
  4 fat: negligible cholestrol: 0 fiber: 2
  
  SERVES: 2 SOURCE: _Diabetic Cooking From Around the World_ by Vilma
  Liacouras Chantiles
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Wednesday's Frosties (Wendy's Frosties)
 Categories: Beverages
      Yield: 6 servings
 
      1 c  Milk                                3 c  Softened ice cream
    1/2 c  Nestle's Quik                            -in fridge 1 hour
 
  Put in blender: Then blenderize.
  
  From:  Donahue Show with Gloria Pitzer Posted by: Norma Conklin (VXBD11A) -
  Prodigy Reposted by: Debbie Carlson - Cooking Echo
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Weight Watchers Milkshake
 Categories: Beverages, Low-cal, Fruits
      Yield: 1 servings
 
      1 c  Skim milk                           2 tb Ice cream, low fat
  1 3/4 oz Frozen raspberries *                2 ts Sweetener
 
  * unsweetened. Any other fruit or berry could be used if frozen and not in
  so large pieces.
  
  Put all ingredients in a mixer, you may put away some raspberries for
  garnishing. Mix until smooth, pour in a large glass and enjoy!
  
  This is a Weight Watchers recipe
  
  1 M + 1/2 F + 25 BK Annica Lindgren, F-Intercook
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: White Sangria Punch (Nonalcoholic)
 Categories: Beverages, Holidays
      Yield: 12 servings
 
      4 c  White grape juice                   1    Club soda;bottle, 750 ml
      1 c  Pink grapefruit juice                    -chilled
      1 tb Lime juice                               Pink grapefruit slices
 
  In large pitcher, combine grape, grapefruit and lime juices; refrigerate.
  Just before serving, add soda water and grapefruit slices.
  
  MAKES 12 SERVINGS, each 3/4 cup Per serving: 60 calories, negligible
  protein, no fat, 15 g carbohydrate
  
  SOURCE: Canadian Living magazine
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Zemi's Ginger Smoothies
 Categories: Beverages, Fruits
      Yield: 1 servings
 
-------------------------ORANGE PINEAPPLE SMOOTHIE-------------------------
    1/2 c  Orange juice                             -grated, up to 1/2 tsp
    1/4 c  Pineapple juice                   1/2 c  -Crushed ice;or 2 small ice
    1/2    Banana                                   -cubes
    1/4 ts Ginger root;fresh,peeled,     

---------------------------APPLE-COCONUT SMOOTHIE---------------------------
    1/4 c  Apple juice                       1/4 ts Ginger root;fresh,peeled
      1 pn Coconut; grated OR_                      -grated
           -1 Tbsp coconut milk *            1/2 c  -Crushed ice;or 2 small ice
    1/2    Banana                                   -Cubes

--------------------------ORANGE-PINEAPPLE COCONUT--------------------------

----------------------------------SMOOTHIE----------------------------------
    1/4 c  Orange juice                      1/4 ts Ginger root;fresh,peeled
    1/4 c  Pineapple juice                          -grated
      1 tb Coconut milk;*                    1/2 c  -Crushed ice or 2 small ice
    1/2    Banana                                   -cubes
 
  * Can be made from fresh or dried coconut or purchased bottled. Do not use
  the canned coconut mix for mixed drinks as it is very sweet and different
  If using fresh coconut, cut coconut meat into 1" pieces & place equal
  amounts of coconut & hot water in food processor or blender. Puree at high
  speed for a couple of minutes, let steep for 30 minutes. Then pour into a
  strainer set over a bowl. Press on the pulp and squeeze by the handful to
  extract as milk as possible. Pour the milk through a fine-mesh strainer.
  For dried coconut: use 1 cup unsweetened, dried coconut with 1 1/2 c hot
  tap water. Allow to stand for 5 minutes. Puree one minute and proceed as
  above. Will keep up to three days refrigerated and indefinetely, if frozen.
  
  "There's a beautiful vegetarian restaurant called Zemi's on the beach in
  Phillipsburg, St. Maarten.."
  
  Blend all ingredients in a blender or food processor until smooth.
  
  SERVES:1 SOURCE:_Sundays at Moosewood Restaurant_ by the Moosewood
  Collective
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Sourdough Cinnamon Rolls
 Categories: Breads
      Yield: 8 servings
 
      1 c  Active Sourdough Starter          1/2 c  Dry Skim Milk
      2 t  Salt                                3 T  Sugar
      2 T  Shortening                        1/2 c  Whole Milk
  2 1/2 c  Unbleached Flour                1 1/2 t  Baking Soda
 
  ********* PLEASE NOTE THAT THERE ARE MORE INGREDIENTS IN THE RECIPE*******
  Mix ingredients together, working in the flour until a good dough results.
  Divide the dough into two parts, rolling each out into thin cakes about 1/4
  inch thick.  Do the following with each half: Dot with butter, sprinkle
  with 1/4 to 1/2 cup of brown sugar mixed with 1 t cinnamon or to your
  taste.  Roll dough into foot long sizes. Cut off 1- inch slices and place
  in pan in which has been place a mixture of 2 T of melted butter, 1 T
  liquid coffee, 2 T of brown sugar, 1/2 t of cinnamon and a dash of salt.
  
  Let dough rise about an hour and bake at 325 degrees F.  Serve with sticky
  side up.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Whole Wheat Muffins
 Categories: Breads
      Yield: 21 servings
 
      1 c  Whole wheat flour                 3/4 c  Chopped walnuts
      1 c  Flour                             3/4 c  Raisins
      4 t  Baking powder                       1 c  Milk
    1/2 t  Salt                                2 ea Eggs, beaten
    3/4 c  Lt brown sugar                    2/3 c  Melted vegetable shortening
 
  Preheat oven to 350 degrees.  Grease and flour 18 muffin cups.
  
  Sift flour, baking powder and salt.  Add brown sugar, nuts and raisins.
  
  Combine milk and eggs.  MIx in shortening and blend well.  Stir into dry
  ingredients just until moist.  Fill muffin cups a little more than half
  full.  Bake 15-20 minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Refrigerator Rise White Bread
 Categories: Breads
      Yield: 4 servings
 
  6 1/2 c  Unbleached Flour *                  2 pk Active Dry Yeast
      2 T  Sugar                               1 T  Salt
  2 1/4 c  Hot Water (130 degrees F.)        1/4 c  Butter or Margarine **
 
  *     Use up to this much flour.  Use only enough flour to make a soft
       dough and to keep from sticking when kneading. ** Butter or margarine
  must be at room temperature or use the same
       amount of vegetable oil. In a large bowl mix 2 cups of the flour, the
  yeast, sugar, and salt. Stir in the hot water and when mixed, beat with an
  electric mixer at medium medium speed or with a wooden spoon for 2 minutes,
  scraping sides of bowl occasionally.
  
  Add butter and 1 cup more of the flour; when mixed, beat at medium speed or
  by hand for 2 minutes, scraping bowl occasionally.  With wooden spoon,
  gradually stir in enough of the remaining flour to make a soft dough.
  
  Turn dough out on lightly floured surface (use some of the remaining flour)
  and knead for 8 to 10 minutes until dough is smooth and elastic, adding
  only enough flour to keep dough from sticking.
  
  Cover dough with bowl and let stand 20 minutes.
  
  In the meantime grease two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans or a large
  baking sheet.
  
  Uncover dough and knead briefly; divide in half and place in pans or on
  baking sheet.  Brush 2 sheets of plastic wrap with oil and cover loaves
  loosely.
  
  Refrigerate for 2 to 24 hours.
  
  When ready to bake, remove from refrigerator, uncover and puncture any
  surface bubbles with a skewer or wooden toothpick.  Place in an unheated
  oven; turn on oven to 350 degrees F.   Bake 40 to 60 minutes or until done.
  
  Cool loaves on wire rack.
  
  Makes 2 loaves
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: BROWN BREAD
 Categories: Breads
      Yield: 16 servings
 
      1 c  Yellow cornmeal                     1 t  Salt
      1 c  Rye flour                           1 c  Black raisins or currants
      1 c  Whole wheat flour                   2 c  Buttermilk
      2 t  Baking soda                       3/4 c  Dark unsulfured molasses
 
  Mix cornmeal and flours in a large bowl with the baking soda,  salt, and
  raisins.  Beat together liquids in a separate bowl.   Vigorously blend
  liquids into dry ingredients with a wooden spoon,  then  pour into two
  well-greased or buttered one-pound coffee cans.  Butter two 6" squares of
  foil and tie around the tops of the coffee cans  with string. Place on a
  rack in a closely covered pot, pour 2" of water into the pot, and weight
  down the cover for a tight seal and steam for three hours. Do not open the
  pot until at least two hours have passed. Let cool 20 minutes before
  unmolding.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Basic White Bread
 Categories: Breads
      Yield: 2 servings
 
      2 c  Warm milk (110-120 F.),             2 tb Salt,
      2 tb Sugar,                              6 c  White flour,
      1 pk Active dry yeast,                 1/3 c  Rye flour (optional), and
    1/4 c  Melted unsalted butter,             1 c  Wheat bran (optional).
 
                                 INSTRUCTIONS Mix: 2 cups warm milk (110-120
  F.), 2 TBSP sugar, and 1 package (TBSP) active dry yeast.
  
  Stir well until the yeast is completely dissolved, and allow the yeast to
  proof.  If you wish, you may use water instead of milk, and then add 2/3
  cup of powdered milk to the first solid ingredients used below. Once the
  yeast has proofed, transfer the yeasty liquid to your main mixing bowl and
  mix in:
         1/4 cup melted unsalted butter, and
         2 TBSP salt.
  
  If you used water to proof your yeast in, remember to add the 2/3 cup of
  powdered milk at this point.
  
  You may add 1/3 cup of rye flour at this point.  It will greatly enhance
  the texture of the bread. You may also add 1 cup of wheat bran at this
  time. While this will darken the bread quite a bit, and, of course, add
  some bran to it, it will not change the taste of the bread very much. Some
  people prefer the taste of the bran'ned bread, others can't tell the
  difference blindfolded. If you use either of these additions, the amount of
  total white flour will need to be adjusted.
  
  Now add:
        4 to 5 cups of white flour one cup at a time, stirring constantly,
  until the dough is rather stiff.
  
  Knead the dough in a mixer, or on a floured board or marble slab. Add more
  white flour as needed as the dough gets sticky, up to 1 or 2 more cups. The
  limit is about 6 cups of total flour.  Continue kneading until the bread is
  supple, satiny, and no longer sticky.
  
  Butter or oil a bowl and place the dough in it, rolling the dough, so as to
  cover the entire surface with butter or oil.  Cover and allow to rise until
  doubled in size, about 1 1/2 to 2 hours.
  
  Punch down the dough, knead the dough for another 4 to 5 minutes. Divide
  into two equal parts, shape into loaves. Place loaves into well-buttered 9"
  x 5" x 3" bread pans, cover, and let rise until again doubled in size.
  Slash the loaves with a sharp knife or a single-edged razor blade. You may
  brush the loaves with lightly beaten egg whites, or water. Bake in a
  pre-heated 400 F oven for 40 to 45 minutes, or until the bread sounds
  hollow when tapped with the knuckles.
  
  Remove the loaves from their pans, and put them back into the oven for a
  few minutes longer to become crisped. Note - don't leave them in the oven
  too long for crisping, for crisping can quickly turn into burning!
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Buttery Caramel Quicks
 Categories: Breads
      Yield: 12 servings
 
    1/3 c  Butter or margarine                 1 ts Salt
    1/3 c  Firmly packed brown sugar         2/3 c  Milk
      1 tb Water                             1/3 c  Firmly packed brown sugar
      2 c  All Purpose Flour                   1 ts Cinnamon
    1/4 c  Sugar                             1/3 c  Chopped pecans
  2 1/2 ts Baking powder                  
 
  Preheat oven to 425 degrees - makes 12 rolls.
  
  In 9-inch square pan, melt butter.  Stir in 1/3 cup brown sugar and water.
  Set aside.
  
  In large mixing bowl, combine flour, sugar, baking powder and salt. Add
  milk all at once, stirring just until dry ingredients are moistened. Turn
  out onto well-floured surface.  Roll out to a 12x10 inch rectangle. Combine
  1/3 cup brown sugar, cinnamon and pecans. Sprinkle over dough. Roll up
  starting with 12-inch side.  Cut into 1-inch slices; place cut-side down in
  prepared pan.  Bake at 425 degrees for 18 to 22 minutes until golden brown.
  Turn out immediately. Serve hot.
  
  * For use with Pillsbury's Best Self-Rising Flour, omit baking powder and
  salt.
  
  HIGH ALTITUDE ADJUSTMENT - 5,200 FEET.  Reduce baking powder to 1 1/2
  teaspoons.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Irish Soda Bread
 Categories: Breads
      Yield: 1 servings
 
      4 c  All purpose flour                   1 pk Big box of raisins
      4 ts Baking powder                       3 tb Caraway seeds
      1 ts Baking soda                         1 c  Milk
    3/4 c  Sugar                             1/2 pt Sour cream
    1/4 ts Salt                                2 ea Eggs
 
  take all the dry ingredients, raisins and caraway seeds and mix together
  with fingers. Add milk, sour cream & eggs. Mix with spoon, batter will be
  sticky. Grease & dust with flour a 9" round cake pan. Even batter out in
  pan. With a sharp knife make an X across the center 1/2" deep. Bake at
  300-325 degrees for 1 hour or until brown.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cheese Blintzes
 Categories: Breads
      Yield: 2 servings
 
----------------------------------FILLING----------------------------------
      1 c  Cottage cheese                    1/2 tb Butter
    1/4 ts Salt                            1 1/2 tb Sugar
      1 ea Egg yolk                      

----------------------------------PANCAKE----------------------------------
      2 ea Eggs                                2 tb Sugar
    1/2 ts Salt                           
 
    1/2 c milk
    1/2 c flour
  
  Mix all ingredients.  Lightly grease crepe pan with oil.  Pour thin layer
  of pancake mix in and cook until browned After every three crepes, brush
  pan with oil again. Fill crepes with filling, fold in quarters and brown in
  lightly greased frying pan.
  
  Serve with sour cream.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: BANANA MUFFINS
 Categories: Breads
      Yield: 6 servings
 
      2 c  Sifted flour                        1 ea Beaten egg
      2 ts Backing soda                        1 c  Milk
    1/8 ts Salt                                3 tb Oil
  1 3/4 tb Sugar                             3/4 c  Mashed bananas.
 
  In a bowl combine flour,baking powder,soda,salt and sugar.In another bowl
  combine egg,milkand oil.Add egg mixture to flour mixture.Blend in
  bananas.Grease 2 muffin tins liberally.Pour in batter to fill 2/3 of each
  cup.Bake at 375 c for 35 minutes.Use a toothpick to test for
  doneness.Remove tins to rack.Let stand for 5 min.With a greased knife cut
  around each cup.Invert tap to remove muffins. Serve immediatly with
  softened butter. ****Serves 6 *****
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: HERMITS
 Categories: Breads
      Yield: 16 servings
 
  1 2/3 c  Flour                             1/4 ts Allspice
    1/2 ts Baking powder                     1/2 c  Butter
    1/2 ts Baking soda                       1/2 c  Sugar
      1 ts Cinnamon                            1 ea Egg
    1/4 ts Cloves                            1/2 c  Dark molasses
    1/4 ts Mace                              2/3 c  Raisins, chopped
    1/4 ts Salt                              2/3 c  Walnuts, chopped
 
  Sift together flour, baking powder, baking soda, cinnamon, cloves, mace,
  salt and allspice. Cream butter until light; gradually add sugar. Add egg
  and beat well. Add molasses, flour mixture, raisins and nuts. Mix well.
  Spresd evenly in greased 8 x 12 inch pan. Bake at 350 degress for 20-25
  minutes.  Cool completely. Cut into 16 rectangles. Wrap tightly in plastic.
  Store 24 hours before serving.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Crab Muffins
 Categories: Breads
      Yield: 6 servings
 
    1/2 ea Stick butter                        1 pk Cream cheese, softened
    1/2 c  Chopped onions                      2 cn Crab meat. (Tuna size cans)
    1/2 c  Chopped green peppers          
 
  Melt butter. Saute' onions and peppers until onions are translucent. Add
  cream cheese and crab meat and continue heating until everything is mixed.
  Spread on top of split english muffins. Broil until they turn lightly
  brown.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Whole wheat banana bread
 Categories: Breads
      Yield: 1 servings
 
    1/2 c  Butter                            1/2 ts Salt
      1 c  Sugar                               1 ts Soda
      2 ea Eggs, slightly beaten               1 c  Whole wheat flour
      1 c  Mashed bananas (3 medium)         1/3 c  Hot water
      1 c  Flour                             1/2 c  Chopped walnuts
 
  Melt butter.  Blend in sugar.  Mix in beaten eggs and mashed bananas,
  blending until smooth. Sift flour, salt and soda. Stir in whole wheat
  flour.  Add alternately with hot water. Stir in nuts.
  
  Bake in 9x5 inch loaf pan at 325 degrees for 1 hour 10 minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: M C F A B U L O U S   B I S C U I T S
 Categories: Breads
      Yield: 6 servings
 
    1/4 c  7-up                                2 c  Bisquick
    1/4 c  Buttermilk                     
 
                                    Directions
  
  Mix together 7-up, buttermilk, bisquick to smooth dough.  Dip hand into
  just enough more bisquick you can knead dough in bowl till smooth and
  elastic. Shape dough into 6 patties of equal size, 1" thick & place 1 patty
  in center of a greased 9" round layer pan. Arrange the other patties around
  that. Wipe tops of each in a dab of butter or margarine. Bake at 450F-
  (very hot oven) 18-20 minutes or till triple in size & golden bown. Cool in
  pan 10 minutes before serving. Makes 6 McFabulous flaky biscuits.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Peanut Butter Bread
 Categories: Breads
      Yield: 1 servings
 
      2 c  Flour                             3/4 c  Peanut butter
    3/4 c  Sugar                             1/4 c  Melted butter
      1 tb Baking powder                       1 c  Milk
      1 ts Salt                                1 ea Egg, slightly beaten
 
  Preheat oven to 350 degrees.  Grease and flour a loaf pan. Combine flour,
  sugar, baking powder, and salt.  Cut in peanut butter to resemble coarse
  meal.  Add butter, milk and egg.
  
  Bake 50-55 minutes.  Cool completely before slicing.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Hobo Bread
 Categories: Breads
      Yield: 6 servings
 
  1 1/2 c  Raisens                             3 tb Vegetable oil
      1 c  Boiling water                       2 ea Eggs, beaten
      4 ts Baking soda                         1 c  Sugar
    1/2 ts Nutmeg                              2 c  Flour
      1 ts Vanilla                           1/2 c  Chopped nuts
 
  Topping: Mix 1/4 cup sugar and 1/4 cup finely chopped nuts together and set
  aside.
  
  Bring raisens and water to boiling point; boil for 10 min. in 3 1/2 qt.
  pan. Cook to lukewarm. Add soda and stir. Add other ingrediants and mix
  well. Pour into 8 1/2 x 3 1/2 greased & floured loaf pans. Sprinkle with
  topping. Bake 350 for 40-45 min. If you use the tuna cans, fill them about
  half full. My grandma gave me this recipe. She grew up on the farms in
  Canada with many brothers and sisters and they used the cans to bake this
  bread in because of the depression.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Farm Journal's Sourdough White Bread
 Categories: Breads
      Yield: 3 servings
 
      1 c  Sourdough starter                   3 tb Sugar
      2 c  Warm water (105 - 115 F)            2 ts Salt
  2 1/2 c  Sifted flour                        3 tb Butter or margarine
      1 pk Active dry yeast                    9 c  Sifted flour
    1/4 c  Warm water (105 - 115 F)            1 tb Butter or margarine, melted
      1 c  Milk                           
 
  Makes 3 loaves.
  
  In a large glass, stoneware or plastic bowl, using a wooden spoon, stir
  together starter, 2 c warm water and 2 1/2 c flour until well blended.
  Cover loosely with plastic wrap.  Let stand in a warm place (85 F) at least
  12 hours.
  
  In a small bowl, sprinkle yeast over 1/4 c warm water; stir until
  dissolved.
  
  In a 2-qt saucepan over low heat, heat milk, sugar, salt and 3 T butter
  until warm (105 - 115 F).  Remove from heat, stir in yeast mixture.
  
  Stir yeast mixture into starter mixture.  Stir in 2 1/2 c flour until well
  blended.  Cover loosly with plastic wrap.  Let rise in a warm place until
  almost doubled, about 45 minutes to one hour.
  
  Stir down batter, Gradually stir in enough additional flour to make a soft
  dough,  Turn out dough onto lightly floured surface, knead until smooth and
  elastic, about 5 to 7 minutes.
  
  Divide dough into thirds, cover and let rest 10 minutes.
  
  Shape each third into a loaf.  Place each into a greased 8 1/2 x 4 1/2 x 2
  1/2 loaf pan.  Cover and let rise until doubled, about 45 minutes to one
  hour.
  
  Bake in 375 F oven 40 minutes, or until loaves are golden brown and sound
  hollow when tapped.  Immediately remove from pans.  Brush tops of hot
  loaves with melted butter.  Cool on racks.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Spoon Bread
 Categories: Breads
      Yield: 6 servings
 
      2 c  Milk                                3 ea Eggs separated
      1 ts Salt                                2 tb Butter
    1/2 c  Corn meal                         1/2 ts Baking powder
 
  Preheat oven to 350 degrees.  Grease a 1 qt. casserole.
  
  Bring milk to a boil.  Add salt to cornmeal.  Add to milk. With wooden
  spatula, stir until thick, about 5 minutes.
  
  Beat in yolks, butter and baking powder.  Let rest a few minutes. Beat
  whites until stiff. Fold in. Place in casserole.
  
  Bake 40 minutes, until puffed.
  
  Serves 6
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Fairy Gingerbread
 Categories: Breads
      Yield: 16 servings
 
      1 c  Sugar                               1 c  Molasses
    1/2 c  Butter                          2 1/2 c  Flour
      2 ea Eggs                              1/2 ts Soda
      1 c  Milk                                1 tb Ginger
 
  Preheat oven to 350 degrees.  Grease a shallow pan.
  
  Cream sugar and butter.  Add eggs, milk and molasses, mixing thoroughly.
  
  Sift flour, soda and ginger.  Sift again into creamed mixture.  Beat well.
  Pour into pan.
  
  Bake 45 mins.
  
  16 pieces.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Glazed Irish Tea Cake
 Categories: Cakes, Breads
      Yield: 10 servings
 
------------------------------------CAKE------------------------------------
    3/4 c  Unsalted butter                          - room temperature
           - room temperature              1 3/4 c  Cake flour
      1 c  Sugar                           1 1/4 ts Baking powder
      2 ts Vanilla                           1/4 ts Salt
      2 lg Eggs                                1 c  Dried currants
      3 oz Cream cheese                      2/3 c  Buttermilk

-----------------------------------GLAZE-----------------------------------
    1/2 c  Confectioners' sugar, sifted        2 ts Fresh lemon juice
 
  PREHEAT OVEN TO 325F, with rack in center of oven. Generously grease a
  9-inch (7-cup capacity) loaf pan. Dust with flour; tap pan over sink to
  discard excess flour. Cut piece of parchment paper or waxed paper to fit
  bottom of pan. Set aside. FOR CAKE, use mixer to cream butter, sugar and
  vanilla until fluffy. Add eggs, 1 at a time, beating each until fluffy. Add
  cream cheese. Mix until well combined. Sift flour, baking powder and salt
  together. Put currants in small bowl. Add 1/4 cup of flour mixture to
  currants. Stir currants until well coated. Add remaining flour to batter,
  alternating with buttermilk. Mix until smooth. Use wooden spoon to stir in
  currants and all of the flour. Stir until well combined. Transfer batter to
  prepared pan. Smooth surface with spatula. Bake until well-browned and
  toothpick inserted into center comes out clean, about 1 hour, 25 minutes.
  Cake will crack on top. Let cake rest in pan for 10 minutes. Use flexible
  metal spatula to separate cake from sides of pan. Carefully remove cake
  from pan to cooling rack. Spread glaze on warm cake. Let cake cool
  completely. Cake can be stored 3 days at room temperature in foil. Cake can
  also be frozen up to 3 months, wrapped airtight.
  
  FOR GLAZE, combine sugar and lemon juice in small bowl. Stir until smooth.
  
  ABBY MANDEL - PRODIGY GUEST CHEFS COOKBOOK
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Singin' Hinney
 Categories: Breads, Cakes
      Yield: 4 servings
 
      8 oz Plain flour                         3 oz Lard
    1/4 ts Bicarbonate of Soda                 3 oz Currants
    1/2 ts Cream of Tartar                          Milk
    1/2 ts Salt                           
 
  Lightly grease a large thick based frying pan or girdle.
  
  Sift flour, bicarb, cream of tartar and salt into a bowl. Add lard, cut
  into small pieces, and rub in with the fingertips until mixture resembles
  fine breadcrumbs. Add currants and about 6 tablespoons milk; stir with a
  fork until just mixed to a soft dough. Place frying pan over a low heat.
  
  Turn out onto a floured board and knead lightly. Roll out to a circle, 8
  inches diameter. Place in frying pan and cook until golden brown on
  underside - about 15 minutes. Turn with a fish-slice; lightly press down
  edges with the slice and cook on the other side for a further 8 to 10
  minutes.
  
  Remove from pan. Split in half with a sharp knife, spread half with butter,
  sandwhich together and cut into wedges. Serve hot.
  
  From:- "The Cupboard was Bare" Some recipes for "Empty Larder days" by
  Sylvia Percival (my wife)
  
  This is a recipe we picked up when we were living in County Durham -
  Northern England. Very popular because it's cheap, simple, filling, and
  delicious.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Sourdough Chocolate Cake
 Categories: Cakes, Breads, Chocolate
      Yield: 12 servings
 
    1/2 c  Sourdough starter                   2 ts Baking soda
  1 1/2 c  All purpose flour                   1 c  Milk
      2 c  Sugar                             1/2 c  Vegetable oil
    3/4 c  Powdered cocoa (not instant)      3/4 c  Cold coffee
      2 ts Baking powder                       1 ts Vanilla
 
  Few people bake cakes from scratch anymore unless they can produce
  something that's not possible with a mix.  This sourdough chocolate cake
  falls in that category.  It's got a fudge-like quality you can't get any
  way except with sourdough and since it's all mixed in one bowl, it's almost
  as easy as a boxed cake.
  
  Put the starter in a large bowl, cover loosely and allow to stand at room
  temperature until active and bubbling -- at least one hour. Then add the
  rest of the ingredients, in the order given, beating well after each
  addition.  It is not necessary to sift or premix any of the ingredients as
  long as you are careful to get the baking powder and soda evenly mixed.
  
  Grease and flour two 9-inch round cake pans, pour in the batter, which will
  be thin, and bake in a preheated 350. oven for about 30 minutes, or until
  the layers test done when poked with a toothpick. The cake will have pulled
  away from the sides of the pan.
  
  Allow to cool about 10 minutes before removing from pans, then finish
  cooling the layers on wire racks.  Do not frost until the cake is
  completely cold.
  
  A mild chocolate butter cream frosting is nice with this cake.
  
  From: Pitzer, Sara _Baking with Sourdough_ Garden Way Publishing, 1980.
  ISBN 0-88266-225-2 ph.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Biscuit Mix
 Categories: Breads, Mixes
      Yield: 1 servings
 
      9 c  Flour; sifted                       2 T  Milk; powdered
           -cake & pastry pref                 4 t  Salt
    1/3 c  Baking powder                   1 3/4 c  Shortening; vegetable
      1 c  Milk; powdered                 
 
  Sift all dry ingredients. Cut shortening into flour till mixture ressembles
  coarse cornmeal. Store, well covered, in cool, dry place. Makes: 13 cups
  
  Use for pancakes, waffles, biscuits or anything that you would use packaged
  biscuit mix. Source: _Pure and Simple_ by Marion Burrows
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Easy Biscuit Mix
 Categories: Breads
      Yield: 1 servings
 
     10 c  All purpose flour                   2 ts Salt
      2 c  Shortening                        1/4 c  Sugar
    1/3 c  Baking powder                  
 
   In a bowl stir together flour, baking powder, sugar, and 2 teaspoons salt.
  Cut in shortening until mixture resembles coarse crumbs. Store in an
  airtight continer for up to 6 weeks at room temperature, or for up to 6
  months in the freezer.
  
   Recipe from:  Better Homes and Gardens New Cookbook, 1989.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Quick Biscuit Mix
 Categories: Breads
      Yield: 1 servings
 
  2 3/4 c  Wheat flour                       1/2 c  Inst dry milk;less 1 T
    1/2 c  Soy flour; 2 T                  2 1/2 T  Baking powder
  1 1/4 t  -salt                               1 c  Wheat germ
 
  Combine all ingredients store in sealed container.
  
  Makes 5 c
  
  From: TERRI ST.LOUIS Conf: (1668) L-CUISINE
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: CLASSIC CHALLA
 Categories: Breads, Ethnic
      Yield: 1 servings
 
           -ELAINE RADIS BGMB90B               7 c  Flour
      2 pk Dry yeast                           3 ea Eggs
  1 3/4 c  -Warm water                       1/2 c  Oil
    1/8 c  Sugar                                    Poppy seeds; or
    3/4 T  Salt                                     -Sesame Seeds
 
  Disolve Yeast in warm water in large bowl.When dissolved,add sugar,salt and
  HALF the flour.Mix well.Add eggs and oil,then slowly stir in most of
  remaining flour.Dough will be quite heavy,add a little water and beat until
  dough starts to pull away from sides of bowl.Turn out onto well floured
  surface and knead for about 10 min.Add only enough flour to keep dough
  manageable,knead until dough is smooth and elastic.Place dough in large
  oiled bowl,turn so top gets oiled also.Cover with damp towel and let rise
  in warm place for abt. 2 hours,punching down every 20 minutes.Divide dough
  into three parts,shape into loaves(or twist),place in well greased loaf
  pans or baking sheets.Let rise until double in bulk.Preheat oven to 375
  degr.F.Brush tops of loaves with beaten Egg and sprinkle with seeds.Bake
  for 30 to 45 minutes; or until brown.Remove from oven and cool on rack.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Gumdrop Bread
 Categories: Breads, Desserts, Breakfast
      Yield: 12 servings
 
  2 1/2 c  Flour                               3 ts Baking powder
  1 1/4 c  Buttermilk                          1 ts Salt
    1/2 c  Sugar                               1 ts Vanilla
    1/2 c  Packed brown sugar                1/2 ts Baking soda
    1/4 c  Shortening                          1 c  Small gumdrops cut into 1/2
      2    Eggs                              1/2 c  Chopped nuts
 
  Beat all ingredients except gumdrops and nut in a large mixer bowl on low
  speed for 15 seconds. Beat on medium speed, scraping bowl constantly, 30
  seconds. Stir in gumdrops and nuts. Pour into a 9 X 5 inch loaf pan that
  has been greased on the bottom only. Bake at 350F for 60 to 65 minutes, or
  until a wooden pick inserted in the center comes out clean. Loosen sides of
  loaf from the pan. Remove bread from the pan and cool completely on wire
  rack. For best results, wrap and refrigerate at least 24 hours before
  slicing. Refrigerate no longer than 1 week.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Lisa's Corny Bread
 Categories: Breads
      Yield: 10 servings
 
---------------------------LISA CRAWLEY  TSPN00B---------------------------
      3 c  Flour                           1 1/2 ts Dry Yeast
      1 tb Sugar                             7/8 c  Milk; warmed
      1 ts Salt                              1/4 c  Water; plus enough for dough
    1/2 c  Yellow Cornmeal                 1 1/2 tb Butter
 
  Add all ingred. into Bread machine in order per your manufacturer. NOTE:
  Very nice texture and flavor.  A definite DO AGAIN!
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: ROYAL TOAST TRIANGLES****FJVS25A
 Categories: Holidays, Breads, Pastries
      Yield: 6 servings
 
      1 cn Pillsbury Refrigerated*           1/2 c  Spicy French Dressing
 
  *INGREDIENT LIST SHOULD READ: 1 8-oz. can Pillsbury Refrigerated Quick
  Crescent Dinner Rolls.
  
  Heat oven to 375 degrees F. Lightly greased cookie sheet. Separate dough
  into 8 triangles; cut each in half lengthwise to form 16 triangles. Place
  on prepared cookie sheet. Brush lightly with French dressing. Bake at 375
  egrees for 10-12 mins. until puffed and golden brown.
  
  Easty to prepare and fit for a king!
  
  I have never tried this recipe. It comes from my "Pillsbury Festive Holiday
  Recipes" cookbook, Classic #13. Marilyn Sultar
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: HA'PENNY FRIENDSHIP BREAD****FJVS25A
 Categories: Breads, Pastries, Holidays
      Yield: 2 servings
 
  5 1/2 c  Pillsbury Best Bread Flour*         2 pk Active Dry Yeast
      3 tb Sugar                               2 c  Water
      2 ts Salt                              1/4 c  Oil
 
  It may take 3 notes to do this entire recipe as should be done.*INGREDIENT
  LIST SHOULD READ:  5 1/2-6 cups Pillsbury's Best Bread Flour.Lightly spoon
  flour into measuring cup; level off. In large bowl, combine 2 cups flour,
  sugar, salt and yeast; blend well. In small saucepan, heat water and oil
  ntil very warm (120-130 degrees F.). Add warm liquid to flour mixture.
  Blend at low speed until moistened; beat 3 minutes at medium speed. Stir in
  additional 3 1/2-4 cups flour, until dough pulls cleanly away from sides of
  bowl.  On floured surface, knead dough until smooth and elastic, about 10
  mins. Place dough in greased bowl; cover loosely with plastic wrap and
  cloth towel. Let rise in warm place (80-85 degrees F.) until light and
  doubled in size, about 1-1/2 hrs.Punch down dough several times to remove
  air bubbles.  Allow to rest on board covered with inverted bowl for 14
  mins. Shape as desired. (Shape directions to follow in next note.) Marilyn
  Sultar
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: HA'PENNY FRIENDSHIP BREAD-PG. 2****FJVS25A
 Categories: Holidays, Breads
      Yield: 2 servings
 
           SHAPING OF BREADS              
 
  6 SMALL LOAVES: Grease 6 6x3" loaf pans. Or, if desired, grease two cookie
  sheets to make free form loaves. Divide dough into 6 parts. Remove air
  pockets by working dough with hands and rolling into 6 10x5" rectangles.
  Starting from shorter side, roll up, pinching edges firmly to seal. For
  free-form loaves, taper ends slightly. Place seam-side-down on prepared
  pan. Cover; let rise in warm place until light and double in size, about 45
  mins. Heat over to 375 degrees F. Bake for 25-35 mins., until loaves sound
  hollow when lightly tapped. Remove from pans immediately. Cool on wire
  racks.
  
  6 SMALL BRAIDS: Grease 2 cookie sheets. Divide dough into 6 parts. Remove
  air pockets by working dough with hands. Roll each part into an 6x3"
  rectangle. Cut each rectangle lengthwise into 3 6x1" strips. Braid strips
  togehter, tuck ends under and seal. Repeat with remaining dough. Place on
  prepared cookie sheets. Cover; let rise in warm place until doubled in
  size, about 45 mins. Heat oven to 375 degrees F. Bake for 25-35 mins. until
  loaves sound hollow when lightly tapped. Remove from pans immediately; cool
  on wire racks.
  
  Decorating directions to follow on next note.  Marilyn Sultar
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: HA'PENNY FRIENDSHIP BREAD-PG. 3****FJVS25A
 Categories: Holidays, Breads
      Yield: 2 servings
 
           DECORATION DIRECTIONS          
 
  TO DECORATE: Make small 1/2" slit in top crust of each loaf; insert shinny
  copper penny. Tie loaves with ribbon and decorate with small sheaf of wheat
  or other grain, dried flowers, silk flours or dried berries. Attach
  friendship note which will follow on last note.
  
  TO PRESERVE BREAD: Allow loaves to dry in cook dry place for several days
  until VERY HARD. Spray or brush clear, glossy polyurethane or spray clear,
  glossy resin around loaf. Let dry; repeat with second coat. When dry,
  decorate as desired.
  
  TIP: Loaves may be brushed with mixture of 1 egg white and 1 tbsp. water
  before baking. If desired, sprinkle with sesame or poppy seed.
  
  For crusty topped loaves, set small pan of water in oven while bread is
  baking. History and Friendship Poem to follow in next note. Marilyn Sultar
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: HA'PENNY FRIENDSHIP BREAD-PG. 4****FJVS25A
 Categories: Holidays, Breads
      Yield: 2 servings
 
           FRIENDSHIP POEM                
 
  FRIENDSHIP POEM:  "A penny for happy thoughts, Grains that grow and
  nourish, Leavenings to lift us up, May friendship ever flourish."These
  lovely friendship loaves were inspired by the "Begger's Rhyme" of unknown
  origin..."Christmas is coming, the geese are getting fat, plase put a penny
  in the old man's hat, If you haven't got a penny, a ha'penny will do, If
  you haven't got a ha'penny--God Bless You!" This special message to
  accompany your gift breads (the Friendship Poem), is sure to spread the
  feeling of warm frienship and good will.I have never tried this recipe. It
  comes from my "Pillsbury Festive Holiday Recipes" cookbook, Classic #13.
  Marilyn Sultar
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Conchas (Coiled Sweet Rolls)
 Categories: Breads, Mexican
      Yield: 12 servings
 
  3 1/2 c  Flour (More If Necessary)         2/3 c  Very Warm Water
    1/4 c  Sugar                               2    Eggs, Room Temperature
      1 ts Salt                              1/2 c  Honey
      1 pk Dry Yeast                         3/4 c  Chopped Almonds
           Butter Or Margarine Softened   
 
  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.
  From:  The Los Angeles Times.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Corn Tortillas
 Categories: Mexican, Breads
      Yield: 12 servings
 
      2 c  Corn Flour Tortilla Mix, *      1 1/4 c  Water; Warm
 
  *  Use the instant Corn Flour Tortilla Mix.
  ~--------------------------------------------------------------------- ~--
  Mix tortilla mix and water with hands until all of the tortilla mix is
  moistened and dough cleans side of bowl, ( add 1 to 2 teaspoonfuls of
  water, if necessary).  Cover with damp towel; let rest 10 minutes. Divide
  dough into 12 1-inch balls.  For each tortilla, place 1 ball on waxed paper
  square; flatten slightly. Cover with another waxed paper square. Roll into
  6-inch circle.  Peel off top waxed paper square. Heat an ungreased skillet
  or griddle over medium-high heat until hot. Place tortilla in skillet,
  waxed paper side up. Cook 30 seconds; immediately remove waxed paper.
  Continue cooking tortilla until dry around edge, about 1 minute. Turn and
  cook the other side until dry, about 2 minutes. stack tortillas, placing
  waxed paper between each.  Cover with damp towel.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Flour Tortilla
 Categories: Breads, Mexican
      Yield: 6 servings
 
      4 c  All-purpose flour                 1/2 c  Warm Milk
      2 tb Lard (yes, lard. Shortening         1 tb Baking powder
           -doesn't work as well)              1 ts Salt
 
  FLOUR TORTILLA
  
  Mix all the dry ingredients and sift.
  
  Mix in lard.
  
  Add warm (not hot) milk gradually, knead til smooth.
  
  Cut into pieces.
  
  Roll out paper thin into round shape.
  
  Cook on hot griddle until lightly browned and "spotted".
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Mexican Tortillas
 Categories: Mexican, Breads
      Yield: 4 servings
 
    225 g  Polenta (Maize Meal)               25 g  Lard or margarine
      1 ts Salt                              300 ml Warm water
    225 g  Plain white flour              
 
  Mix the maize meal, salt and white flour in a large bowl, add the lard or
  margarine and rub in until the mixture resembles breadcrumbs. Add the water
  and mix to a dough. Turn the dough out onto a lightly floured surface and
  knead for a short time until smooth. Shape the dough into 4 equal balls,
  roughly the size of a tennis ball, and let them rest for about an hour
  covered with a damp tea towel. Roll each ball out thinly on the floured
  surface to a circle about 25cm (10 inch) in diameter.
  
  Heat an ungreased griddle or large frying pan and fry the maize meal
  pancakes over a fairly high heat, turning them over so they are lightly
  brown on each side.
  
  Variations.
  
  The tortilla is a multi-purpose bread and can be served as it is, a thin,
  flat cornbread to accompany food. It can also be used as a platter or scoop
  for thick meat or bean mixtures. It can be fried on one side only and
  rolled round a chilli-and-bean stuffing to become a Taco, or stuffed,
  sometimes fried and coated in sauce when it is known as an Enchillada.
  Finally, it can be sprinkled with sweet mixtures and served as a pudding.
  
  Original source unknown.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Mexican: Old El Paso Enchiladas Suiza
 Categories: Mexican, Cheese/eggs, Breads, Meats
      Yield: 1 servings
 
      3 c  Cooked shredded chicken             1 cn (5.33 fl oz) PET Evaporated
      1 c  (4-oz)  OLD EL PASO Chopped              Milk
           Green Chilies                      12    OLD EL PASO Corn Tortillas
      1 ts Salt                                2 c  Shredded Monterey Jack
      1 c  (10-oz) OLD EL PASO Green                Cheese
           Enchilada Sauce                
 
  Mix together chicken, chilies and salt.  Combine enchilada sauce and
  evaporated milk.  Fry tortillas in hot oil for a few seconds on each side
  until limp.  Dip each tortilla in enchilada sauce mixture; fill with 1/4
  cup chicken mixture; roll up and place seam side down in 13X9-inch baking
  dish.  Pour remaining sauce over.  Sprinkle with cheese. Bake in preheated
  425-degree F oven for 15 minute, until bubbly.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Navajo Fry Bread
 Categories: Breads, Mexican
      Yield: 1 servings
 
           Oil                                 1 ts Salt
      2 c  Flour; unsifted                   2/3 c  Water;warm (maybe more)
      4 ts Baking powder                            Cornmeal
 
     Put 2 to 3 inches oil in fryer and heat to 400 degrees.  Combine flour,
  baking powder, and salt.  Add 1/2 cup warm water and continue adding water
  to reach the consistancy of bread dough.  Tear off balls of dough. Roll out
  balls on a board lightly dusted with cornmeal to 1/4 inch thick. Punch a
  holl in the center of each piece.  Fry bread one at a time, turning as soon
  as it becomes golden.  Drain on absorbent paper and serve hot with honey or
  powderedsugar.  These are also good plain or with salsa on top.
   *****TEX-MEX COOKBOOK*****
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Spicy Corn Bread
 Categories: Breads, Mexican
      Yield: 6 servings
 
      1 lg Green chili, chopped                1 ts Baking soda
      1 lb Chorizo, coarsely chopped           1 ts Baking powder
           (or other spicy sausage)          1/2 ts Soy sauce
      1 lg Onion, chopped                    1/2 c  Maple syrup
      3 tb Butter                              1 c  Milk
      3    Eggs                                1 c  Monterey Jack, grated
      1 c  Sour cream                          3    Ears of fresh cooked corn
  1 1/2 c  Cornmeal                                 Kernels only
    1/2 c  Whole wheat pastry flour       
 
  Saute chili until skin is charred; set aside.  Fry chopped chorizo 10
  minutes; discard fat; set aside.  Saute onion in butter for 10 minutes; set
  aside.  Chop chili into small pieces.  In a separate bowl, beat eggs and
  sour cream until smooth; stir in chili, sausage, and onion. In another
  bowl, combine cornmeal, flour, baking soda, and baking powder. Stir in
  sausage mix, soy sauce, and maple syrup, stirring just until blended. Add
  in milk, cheese and corn kernels. Pour into lightly oiled 9" square baking
  dish.  Bake at 350 degrees until top is browned and splitting, usually 30
  to 45 minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Whole Wheat Tortillas
 Categories: Breads, Mexican, Vegetarian
      Yield: 6 servings
 
  1 1/2 c  Unbleached All-Purpose Flour        1 c  Warm Water (110 F)
  1 1/2 c  Whole Wheat Flour                   2 ts Vegetable Oil
    1/4 ts Baking Powder                     1/4 ts Salt
 
  These tortillas are lower in saturated fat, with no cholesterol and higher
  in fiber than traditional tortillas prepared with lard and white flour.
  
  Cornstarch, for dusting the tortillas
  
  Stir together the first 6 ingredients.
  
  On a floured board knead until smooth.
  
  Divide dough into 12 equal balls.  Dust lightly with cornstarch.
  
  Roll into a circle as thin as possible on a lightly-floured board.
  
  Drop onto a very hot ungreased griddle.  Cook until brown spots appear on
  one side.
  
  Turn and cook on second side.
  
  Yield: 12 large tortillas
  
  One Serving = 1 tortilla Calories: 133 Protein: 4 g Fat: 1 g Carbohydrate:
  27 g Fiber: 1.8 g Cholesterol: 0 mg Sodium: 51 mg Potassium: 69 mg
  
  Exchange: 1-1/2 Starch/Bread
  
  Source:  "The U.C.S.D. Healthy Diet for Diabetes, a Comprehensive
  Nutritional Guide and Cookbook," by Susan Algert, M.S., R.D.; Barbara
  Grasse, R.D., C.D.E.; and Annie Durning, M.S., R.D.
  
  Shared by:  Norman R. Brown
 
-----
 
