---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Baked Cheddar Toast
 Categories: Breads, Cheese, Eggs, Main dish
      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    Eggs; Lg, Well Beaten              12    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, Cheese, Eggs, Main dish, Sandwiches
      Yield: 4 servings
 
      2    Eggs; Lg                          1/3 c  Milk Or Light Cream
    1/2 ts Salt                                8    White Bread; Slices
           Mustard; Prepared                   4    Cheddar Cheese; Thick,Slices
      3 tb Butter                         
 
  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: Stuffed Rolls
 Categories: Breads, Cheese, Main dish, Sandwiches, Vegetables
      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
       stuffed olives and 1 can of tomato sauce.  It should be to your
       taste.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  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: Poppin' Fresh Barbe Cups
 Categories: Breads, Cheese, Main dish, Meats, Sandwiches
      Yield: 6 servings
 
    3/4 lb Ground Beef; Lean                   1 tb Onion; Minced
      2 tb Brown Sugar                        12    Biscuits; *
    1/2 c  Barbecue Sauce; **                3/4 c  Cheddar; Sharp, Shredded
 
  *    Use 1 8-oz tube of store bought biscuits, or your favorite 12 biscuit
       recipe. ** Use store bought sauce or your favorite recipe.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  In a skillet brown the ground beef and then drain off the excess fat.  Add
  the bbq sauce, onion and brown sugar and set aside.  Separate the biscuit
  dough into 12 pieces and place one in each of 12 ungreased muffin cups,
  pressing the dough up the sides to the edge of the cup.  Spoon the mixture
  into the cups and sprinkle with the shredded Cheddar Cheese.  Bake in a
  preheated 400 degrees F. oven for 12 minutes.  Serve hot. VARIATIONS: Use 1
  13-oz can of chili beans in place of the meat mixture (or 1 13-oz can of
  baked beans, and frankfurters or hot dogs that have been cut into pieces)
  in place of the meat mixture.  You can also add green bell pepper or a hot
  pepper to the above recipe with good results.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cheddar Crackers
 Categories: Breads, Crackers, Cheese
      Yield: 6 servings
 
    1/2 c  Butter Or Margarine             1 1/2 c  Unbleached Flour; Sifted
    1/2 ts Salt                                1 ts Baking Powder
      1 ds Cayenne Pepper                      2 c  Cheddar; Extra Sharp, *
 
  *     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, Vegetables
      Yield: 6 servings
 
      3 c  Cheddar; Sharp, Grated              3 oz Pimento-StuffedOlives;Sliced
      1 c  Mayonnaise                          1    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    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 Fans
 Categories: Breads, Cheese, Quickbreads
      Yield: 4 servings
 
      5 oz Cheddar; Sharp, Grated              2 c  Unbleached Flour; Sifted
      1 tb Baking Powder                       1 ts Salt
    1/2 c  Butter Or Shortening              1/2 c  Milk
           Butter; Softened                         Butter; Melted
 
  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, Quickbreads
      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
  fork, 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, Cheese, Quickbreads
      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, Quickbreads
      Yield: 6 servings
 
      2 c  Unbleached Flour; Sifted          1/2 ts Salt
      1 tb Baking Powder                     1/4 c  Butter
    2/3 c  Milk                                1 c  Cheddar; Extra Sharp, Grated
 
  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: Cheese, Breads, Yeast bread
      Yield: 4 servings
 
  2 3/4 c  Bread Flour                         2 tb Sugar; Granulated
      1 pk Active Dry Yeast; OR                1 tb Active Dry Yeast; Bulk
    3/4 ts Salt                                1 c  Milk
      2 tb Butter                          1 1/2 c  Cheddar; Sharp, Shredded
           Butter                         
 
  NOTE:  You can use Unbleached All-Purpose flour in this recipe and up to
         3 cups total.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  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, Quickbreads
      Yield: 6 servings
 
     10 oz Cheddar; Sharp, Grated              2 c  Milk
      4    Egg Yolks; Lg                       1 c  Corn Meal; Yellow
    1/4 c  Butter                              1 ts Sugar
    1/2 ts Salt                                4    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, Cheese, Main dish, Quickbreads
      Yield: 4 servings
 
     16 oz Cheddar; Md, Shredded               2    Eggs; Lg
      1 c  Unbleached Flour                    1 ts Salt
      3 qt Boiling Water                     1/2 c  Butter
    1/2 pt Sour Cream                    

---------------------------------GARNISHES---------------------------------
           Paprika                                  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, Cheese, Side dishes, Quickbreads
      Yield: 6 servings
 
      1 c  Corn Meal; White If Poss.           1 c  Unbleached Flour
      1 tb Baking Powder                   1 1/2 ts Salt
     10 oz Cheddar; Sharp, Shredded            1 c  Milk
    1/4 c  Butter, Melted                      1    Egg; Lg, Beaten
 
  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, Cheese, Fruits, Quickbreads
      Yield: 4 servings
 
    1/2 c  Shortening                        1/2 c  Sugar; Granulated
      2    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
           Apple Slices; *                          Butter; Melted
           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, Quickbreads
      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    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, Quickbreads
      Yield: 6 servings
 
      1 c  Unbleached Flour                    1 c  Corn Meal; White Or Yellow
      2 tb Sugar                               1 tb Baking Powder
      1 ts Salt                              1/4 ts Mustard; Dry
      2 c  Cheddar; Sharp, Shredded            1    Egg; Lg, Slightly Beaten
      1 c  Milk                              1/4 c  Vegetable Oil
 
  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, Cheese, Quickbreads, Vegetables
      Yield: 6 servings
 
      2 c  Unbleached Flour                    1 tb Baking Powder
      1 ts Salt                              1/3 c  Butter
      1 c  Cheddar; Sharp, Shredded          1/2 c  Onion; Chopped
      2 tb Pimento; Chopped                  2/3 c  Milk
 
  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, Cheese, Fruits, Quickbreads
      Yield: 4 servings
 
      8 oz Dates; Finely Chopped               2 tb Butter
    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    Egg; Lg, Well Beaten
      4 oz Cheddar Md, Shredded                1 c  Walnuts; Chopped
 
  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, Yeast bread
      Yield: 8 servings
 
  1 1/2 c  Unbleached Flour; Unsifted          1 pk Active Dry Yeast; OR
      1 tb Active Dry Yeast; Bulk              3 tb Sugar
      1 ts Salt                              3/4 c  Milk
    1/2 c  Water                               3 tb Butter
      1 c  Unbleached Flour; Unsifted          1 c  Cheddar; Sharp, Grated
    1/4 c  Butter                              1    Egg Yolk; Lg
      1 tb 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: Panhandle Cornbread
 Categories: Breads, Cheese, Quickbreads, Vegetables
      Yield: 4 servings
 
      1 c  Corn Meal; Yellow                   1 tb Baking Powder
      1 c  Cheddar; Sharp, Shredded            2    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: Hearthside Cheddar Bread
 Categories: Breads, Cheese, Fruits, Quickbreads
      Yield: 4 servings
 
  2 1/2 c  Unbleached Flour                  1/2 c  Sugar
      2 ts Baking Powder                       1 ts Salt
    1/2 ts Cinnamon; Ground                  3/4 c  Milk
    1/4 c  Vegetable Oil                       2    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).
       They should be peeled, cored, and chopped.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  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: Sunrise Popovers
 Categories: Breads, Cheese, Quickbreads
      Yield: 8 servings
 
      4 tb Vegetable Shortening            1 1/3 c  Unbleached Flour
    1/2 ts Salt                              2/3 c  Milk
    2/3 c  Water                               4    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.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Polka Dot Quick Bread
 Categories: Breads, Cheese, Quickbreads, Fruits
      Yield: 4 servings
 
      2 c  Cranberries; Fresh Or Frozen        1 c  Milk
      1    Egg; Lg, Slightly Beaten          1/4 c  Butter; Melted
      1 tb Orange Peel; Grated                 2 c  Unbleached Flour
      1 c  Sugar                               1 tb Baking Powder
    1/2 ts 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.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cheddar Braids
 Categories: Breads, Cheese, Yeast bread
      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 ts Sugar                           1 1/2 ts Salt
    3/4 c  Butter; Room Temperature            4    Eggs; Lg, Room Temperature
      6 oz Cheddar; Extra Sharp, Diced         1    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: Crusty Cheddar Bread
 Categories: Breads, Cheese, Yeast bread
      Yield: 4 servings
 
      1 pk Active Dry Yeast; OR                1 tb Active Dry Yeast; Bulk
    1/4 c  Water; Warm, 110-115 Deg. F.        1 c  Cottage Cheese; *
      1 tb Sugar                           1 1/4 ts Salt
      1    Egg; Lg.                        2 1/4 c  Unbleached Flour; Unsifted,*
      1 tb 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: Sourdough Starter #1
 Categories: Breads
      Yield: 1 servings
 
      2 c  Unbleached Flour                    1 pk Active Dry Yeast
           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                         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                         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
 
           Unbleached Flour                         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 tb Salt
      2 tb 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 Pancakes #4
 Categories: Breads
      Yield: 4 servings
 
      1 c  Buttermilk Pancake Mix            1/2 c  Active Starter
    1/2 c  Milk                                1    Large Egg
      1 tb Cooking Oil                       1/2 ts 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    Large Eggs, Well Beaten             1 c  Sweet Milk
      2 c  Active Starter                  1 3/4 c  Unbleached Flour
      1 ts Baking Soda                         2 ts Baking Powder
  1 1/2 ts 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: 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 tb Sugar
      2 ts Salt                                1 c  Warm Water
    1/2 c  Milk                                2 tb 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 tb Butter
      1 pk Active Dry Yeast                  1/4 c  Honey
      7 c  Unbleached Flour                  1/4 c  Wheat Germ
      2 tb Sugar                               2 ts Salt
      2 ts 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 ts Baking Powder                       1 tb 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: Aunt Cora's Biscuits
 Categories: Breads
      Yield: 4 servings
 
  1 1/2 c  Sifted Unbleached Flour             3 ts Baking Powder
      1 ts Salt                            1 1/2 ts Baking Soda *
      2 tb 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 tb Sugar                             3/4 ts Salt
      2 ts Baking Powder                     1/2 ts Baking Soda
    1/4 ts 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: Sheepherder Bread
 Categories: Breads
      Yield: 18 servings
 
  1 1/2 c  Active Sourdough Starter            4 c  Unbleached Flour
      2 tb Sugar                               2 tb Shortening, Melted
      1 ts Salt                              1/4 ts 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 Sams
 Categories: Breads
      Yield: 4 servings
 
    1/2 c  Active Sourdough Starter          1/2 c  Sugar
      2 tb Shortening                          2 c  Unbleached Flour
      1 ts Baking Powder                       1    Large Egg
    1/2 ts Nutmeg                            1/4 ts Cinnamon
    1/2 ts Baking Soda                       1/2 ts 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: 100% Whole Wheat Bread
 Categories: Breads, Yeast
      Yield: 6 servings
 
    2/3 c  Water                               3 pk Yeast
      1 tb Sugar                               8 c  Scalded milk
    2/3 c  Shortening                          1 c  Sugar
    1/2 c  Molasses                            2 tb 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: Bacon, Cheese, And Tomato Sandwiches
 Categories: Vegetables, Breads
      Yield: 3 servings
 
      3    Slices bacon                        3    Slices rye bread, toasted
      2 tb Mayo. or salad dressing           1/2 ts Dried dill weed
      1    Large tomato, sliced                3    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: Corn Bread
 Categories: Breads
      Yield: 1 servings
 
      1 c  Cornmeal, yellow                         *or:
      1 c  Cornmeal, white                     4 tb Sugar
      1 ts Salt                                1    Egg, well beaten
      1 c  Milk, skim                          1 c  Flour
      4 ts Baking powder                       2 tb 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: Ham And Cheese With Coleslaw
 Categories: Main dish, Vegetables, Breads
      Yield: 4 servings
 
      2 tb Margarine or butter               1/2 ts Prepared mustard
      4    Slices rye bread, toasted           4    Slices cooked ham
      1    Large tomato, sliced                4    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.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: High-Protein Muffins
 Categories: Muffins, Breads, Breakfast
      Yield: 10 servings
 
  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    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: Nifty Hamburgers On A Bun
 Categories: Breads, Hamburgers, Meats
      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: Apple Strudel (Apfelstrudel)
 Categories: Breads, Fruits
      Yield: 1 servings
 
  2 1/2 c  Flour                               1 ts Salt
      2 tb Shortening                          2    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 tb Butter, melted
    1/2 ts Cinnamon                            1    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: Cinnamon Buns (The Famous Dutch Sticky Buns)
 Categories: Breads
      Yield: 1 servings
 
      1 c  Milk, scalded                     1/2 c  Raisins, chopped
      2 tb Currants                          1/2 ts Cinnamon
           Brown sugar                         2 tb Citron, finely chopped
    1/2 c  Yeast                                    *dissolved in:
    1/4 c  Water, warm                         3 c  Flour
    1/2 ts Salt                                3 tb 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.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Coffee Cake (Kaffee Kuchen)
 Categories: Breads
      Yield: 1 servings
 
    1/2 c  Butter                              1    Egg, separated
      1 c  Sugar                               2 c  Milk
  6 1/2 c  Flour                               1 c  Yeast
           *dissolved in:                    1/3 c  Water, lukewarm
           Butter, melted                           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: Dutch Schnecken
 Categories: Breads
      Yield: 1 servings
 
      1 c  Yeast                                    *dissolved in:
      1 c  Water, warm                         5 tb Sugar
    1/2 ts Salt                                2 c  Milk, warm
      2    Egg, well beaten                  1/2 c  Butter, melted
           Flour                                    *topping:
      4 tb Sugar                               4 tb Butter
  1 1/2 ts 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.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Fastnacht Potato Cake
 Categories: Breads
      Yield: 1 servings
 
      2    Potato                              2    Egg
      1 c  Sugar                               1 ts Salt
    1/4 ts Nutmeg                            1/2 c  Lard
           *or:                              1/2 c  Other shortening
      1 c  Yeast                                    *dissolved in:
    1/2 c  Water, warm                              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.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: German Bread
 Categories: Breads
      Yield: 1 servings
 
    1/2 c  Butter                            3/4 c  Sugar
      1 c  Yeast                                    *dissolved in:
    1/4 c  Water, lukewarm                     1 c  Milk, scalded
      2    Egg, well beaten                2 1/2 c  Flour, bread
           *to:                                3 c  Flour, bread
  1 1/4 c  Bread crumbs, soft                  3 tb Brown sugar, light
      1 ts Cinnamon                          1/4 ts Salt
      2 tb 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 Strickle Sheets
 Categories: Breads
      Yield: 1 servings
 
      2 c  Sugar                               4    Egg, well beaten
      4 tb Butter                              1 c  Yeast
           *dissolved in:                    1/2 c  Water, lukewarm
      4 c  Milk                                1 ts Salt
           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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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Moravian Christmas Loaf
 Categories: Breads
      Yield: 1 servings
 
      3 c  Milk                                1 c  Butter
      1 c  Sugar                             1/2 c  Yeast
           *dissolved in:                    1/4 c  Water, warm
      6 c  Flour                               1 ts 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.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Potato Sponge Bread
 Categories: Breads
      Yield: 1 servings
 
      4    Med Potato                          2 tb Sugar
      1 tb Salt                                1 c  Yeast
           *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: Raisin Bread
 Categories: Breads
      Yield: 1 servings
 
      1    Med Potato                          1 qt Water
      1 c  Yeast                               1 c  Water, lukewarm
      2 ts Cinnamon                          1/2 ts Cloves
      1 c  Sugar                               1 lb Raisins
      1 tb Butter                                   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.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Small Coffee Cakes (Kleina Kaffee Kuchen)
 Categories: Breads
      Yield: 1 servings
 
    1/2 c  Butter and other shortening,        2    Egg
      2    Egg yolk                            3 tb Sugar
    1/2 c  Cream                               2 c  Flour, sifted
      1 c  Yeast                                    *dissolved in:
      1 c  Milk, lukewarm                    1/2 ts 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: Streusel Kuchen
 Categories: Breads
      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
           *dissolved in:                    1/2 c  Water, lukewarm
      2    Egg, well beaten                  1/2 c  Sugar
  1 1/2 c  Flour                                    *topping:
      1 c  Flour                             1/2 c  Sugar
      1    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: Apple Crunch Muffins
 Categories: Breakfast, Muffins, Breads
      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    Large egg, slightly beaten        1/2 c  Milk
      1 c  Tart apples *                            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.
 
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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 ts Mixed spice
      2 lb Plain flour                         2 ts Salt
      6 oz Lard                                1 oz Fresh yeast
    1/2 lb Demerara sugar                      2    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)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Beer Biscuits
 Categories: Breads
      Yield: 4 servings
 
      2 c  Unbleached flour                    3 ts Baking powder
      1 ts 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.
 
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---------- 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 ts Baking powder
      1 ts 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 ts Grated lemon peel (zestonly)
      2    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.
 
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---------- 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    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.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Candied Orange Rind Bread
 Categories: Breads, Fruits, Quick
      Yield: 10 servings
 
      4    Oranges; md                         1 c  Water
      1 c  Sugar                               4 c  Unbleached flour
      6 ts Baking powder                     1/2 ts Salt
    1/4 c  Butter or regular margarine       1/2 c  Sugar
      2    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, Christmas
      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 ts Salt
      3    Egg yolks                           1 ts Cardamom
           ----------topping-----------        2 tb Milk
      6 tb 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 ts Baking soda
    1/2 ts Cinnamon; ground                  1/4 ts Nutmeg; ground
    1/4 ts Salt                                1 c  Sugar
    3/4 c  Cooking oil                         2    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, Yeast
      Yield: 10 servings
 
  5 1/2 c  Unbleached or bread flour           2 pk Active dry yeast; or
      2 ts Active dry yeast; bulk              1 c  Milk
    3/4 c  Water                             1/4 c  Sugar
    1/4 c  Vegetable oil                       2 ts Salt
      1    Egg; lg                             1 c  Raisins
      1 c  Sugar                               1 ts Cinnamon; ground,or to taste
      2 ts 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.
 
-----
 
---------- 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    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.
 
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---------- 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    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.
 
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---------- 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    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: Dillbrot (Dill Bread)
 Categories: Breads, Cheese/eggs, Vegetables
      Yield: 4 servings
 
      1 pk Yeast; active dry                   1 c  Cottage cheese; creamed *
      2 tb Sugar                               1 tb Onion; minced
      1 tb Butter; melted                      1    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.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Dilly Zucchini Ricotta Muffins
 Categories: Muffins, Breads, Dinner
      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    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: Easy Parker House Rolls
 Categories: Breads, Yeast
      Yield: 4 servings
 
  1 1/4 c  Milk; scalded                       3 ts Sugar
      2 ts Butter or regular margarine       3/4 ts Salt
      2 pk Active dry yeast; or                2 ts Active dry yeast; bulk
    1/4 c  Lukewarm water; 110 deg. f.     4 1/2 c  Unbleached flour
      2 ts 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.
 
-----
 
---------- 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 ts Baking powder                       1 ts Salt
    1/2 ts Baking soda                       1/4 c  Shortening
      1    Egg; lg, beaten                   3/4 c  Orange juice; fresh
      1 ts Orange rind; grated                 1 c  Raw cranberries; coarse chop
    1/4 c  Walnuts; chopped                    1 ts 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.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Flour Tortillas
 Categories: Mexican, Breads
      Yield: 12 servings
 
      4 c  All purpose flour               1 1/2 ts Salt
  1 1/2 ts Baking powder                       4 tb 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: Golden Raisin Loaves
 Categories: Breads, Fruits, Yeast
      Yield: 10 servings
 
      2 c  Whole wheat flour; stirred        1/4 c  Sugar
      2 pk Active dry yeast; or                2 ts Active dry yeast; bulk
      1 ts Salt                                2 ts Cinnamon; ground
    3/4 c  Water                             1/3 c  Butter or regular margarine
    1/2 c  Buttermilk                          2    Eggs; lg
  1 1/2 c  Raisins; golden                 2 1/2 c  Unbleached flour; sifted
           Vegetable oil                            ------vanilla frosting------
      2 c  Confectioners' sugar              1/4 ts Vanilla
  2 1/2 ts 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.
 
-----
 
---------- 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 ts Pumpkin pie spice
      2 ts Baking soda                         1 ts Baking powder
  1 1/2 ts Salt                            2 2/3 c  Sugar
    2/3 c  Cooking oil                         4    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.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Instant Potato Lefse
 Categories: Breads, Christmas
      Yield: 6 servings
 
      1 pk (7 oz) instant potatoes             2 ts Salt
      1 tb 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.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Justin Wilson's Hush Puppies
 Categories: Breads
      Yield: 48 servings
 
      2 c  Cornmeal                                 Ground cayenne pepper
      1 c  Plain flour                         2    Eggs, beaten
      1 ts Baking powder                       1 c  Buttermilk
      1 ts Salt                                1 c  Green onion, finely chopped
    1/2 ts Soda                                2 tb Bacon drippings, hot
    1/2 c  Parsley, finely chopped           1/2 ts Garlic powder (to taste)
           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: Kasespatzle (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: Lefse
 Categories: Breads, Christmas
      Yield: 6 servings
 
      2 c  Milk, scalded                     1/2 c  Lard
      1 tb 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!)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Melt-In-Your-Mouth Rolls
 Categories: Breads, Yeast
      Yield: 6 servings
 
      2 c  Milk                              1/4 c  Shortening
    1/4 c  Sugar                               2 ts Salt
      2 pk Active dry yeast; or                2 ts Active dry yeast; bulk
    1/4 c  Luke-warm water; (110 deg.f)        7 c  Unbleached flour; sifted
      2    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.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Mexicali Spoon Bread Casserole
 Categories: Breads, Cheese, Hamburger
      Yield: 8 servings
 
           --------meat mixture--------    1 1/2 lb Lean ground beef
      1 c  Onion; chopped, 1 lg              1/4 c  Green bell pepper; chopped
      1    Clove garlic; minced               15 oz Tomato sauce; 1 cn
     12 oz Whole kernel corn; 1 cn         1 1/2 ts Salt
           Chili powder; to taste            1/8 ts Pepper
    1/2 c  Ripe olives; sliced                      ------cornmeal topping------
  1 1/2 c  Milk                              1/2 c  Yellow cornmeal
    1/2 ts Salt                              3/4 c  Cheddar cheese; shredded
      2    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.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Mexican Cornbread
 Categories: Meats, Breads
      Yield: 4 servings
 
      1 lb Ground meat                              Salt & pepper to taste
      1 c  Chopped onion                     1/2 lb Grated american cheese
      3    Jalapeno peppers finely chop        1 c  Cornmeal
      3    Large eggs                        1/2 ts Soda
      3 tb Bacon drippings                     1 c  Sweet milk
      1 ts Salt                           
 
  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: Molasses Refrigerator Muffins
 Categories: Muffins, Breads
      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    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: Muffins Basic And Variations
 Categories: Muffins, Breads, Breakfast
      Yield: 4 servings
 
      2 c  Unbleached all-purpose flour        1 tb Baking powder
      2 tb Granulated sugar                    1 ts Salt
      1    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: 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    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: 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    Env. onion soup mix
      1 tb Sugar                               1 ts Salt
      5 oz Shredded cheddar cheese                  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: Parmesan Herb Muffins
 Categories: Muffins, Breads, Dinner
      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    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: 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    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: 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 ts Baking soda
  1 1/2 ts Salt                                1 ts Cinnamon; ground
    1/2 ts Nutmeg; ground                      4    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.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pumpkin Muffins
 Categories: Dinner, Breakfast, Breads
      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    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: 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    Large egg, slightly beaten
    1/4 c  Milk                              1/4 c  Vegetable oil
      1 c  Quick-cooking oats                1/2 c  Raisins
           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: Quick Sticky Buns
 Categories: Breads, Yeast
      Yield: 24 servings
 
           ------------buns------------    1 1/4 c  Milk
    1/4 c  Butter                          3 1/4 c  Flour
    1/4 c  Sugar                               1 ts Salt
      2 pk Yeast                               1    Egg
           ----------topping-----------        1 c  Brown sugar
  1 1/2 ts Cinnamon                          3/4 c  Butter
      2 tb Corn syrup                          1 c  Walnuts
 
  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.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Roggenbrot (Rye Bread)
 Categories: German, Breads
      Yield: 12 servings
 
      2 pk Yeast; active dry               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: Sopaipillas
 Categories: Mexican, Breads
      Yield: 12 servings
 
      4 c  Flour                               1 tb Baking powder
      2 ts Sugar                           1 1/2 ts 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 tb Lard or shortening
  1 1/2 ts Salt                                2 tb Sugar
      4 c  All purpose flour                   1 c  Whole wheat flour
      1    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: Souper Baked Sandwich
 Categories: Breads, Cheese, Hamburger, Desserts
      Yield: 6 servings
 
  1 1/2 lb Lean ground beef                  1/4 c  Onion; chopped, 1 sm
    1/2 ts Salt                              1/2 c  Celery; chopped
      4 c  Herb stuffing cubes; not mix    1 1/2 c  Milk
      2    Eggs; lg                       10 3/4 oz Cream of mushroom soup; 1 cn
      1 ts 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.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Sourdough Banana Bread
 Categories: Breads
      Yield: 12 servings
 
    1/2 c  Shortening                          1 c  Sugar
      1    Large egg                           1 c  Mashed bananas
      1 c  Active sourdough starter            2 c  Unbleached flour
      1 ts Salt                                1 ts Baking powder
    1/2 ts Baking soda                       3/4 c  Chopped walnuts
      1 ts Vanilla or                          1 ts 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 Cornbread
 Categories: Breads
      Yield: 4 servings
 
    1/2 c  Active sourdough starter            2 tb Margarine, melted
    1/2 c  Cornmeal                            1 ts Salt
      1 tb Sugar                             1/2 c  Sour cream or yogurt
      2    Large eggs, stirred                 1 c  Unbleached flour
    1/2 ts Cream of tartar                   1/2 ts 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: Sourdough Honey Whole Wheat Bread
 Categories: Sourdough, Breads
      Yield: 4 servings
 
      1 pk Active dry yeast                    1 c  Warm water
      1 ts Salt                              2/3 c  Sourdough starter
    1/2 c  Honey                           1 1/2 tb 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    Large egg                           1 tb Cooking oil
    1/2 c  Milk                              1/2 ts 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    Large egg
      2 tb Cooking oil                       1/4 c  Instant or evaporate milk
      1 ts Salt                                1 ts Baking soda
      2 tb 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 ts Baking soda                         2    Large eggs, well beaten
      1 tb Sugar                               1 ts Salt
           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: Sourdough Pizza Shells
 Categories: Breads
      Yield: 4 servings
 
      1 c  Sourdough starter                   1 tb Shortening, melted
      1 ts 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 Pumpernickle
 Categories: Breads
      Yield: 10 servings
 
  1 1/2 c  Active sourdough starter            2 tb 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 ts Salt                                3 tb 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: Spatzle (Spaetzle Noodles)
 Categories: German, Breads
      Yield: 4 servings
 
      3 c  Flour; unbleached                   1 ts Salt
    1/4 ts Nutmeg                              4    Eggs; large, beaten
    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: 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 ts Baking soda                       1/2 ts Cinnamon; ground
    1/8 ts Cloves; ground                    1/2 c  Butter or regular margarine
      1 c  Sugar                               1    Egg; lg
      1 ts 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: 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    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: Toronto Bran Muffins
 Categories: Breads, Quick
      Yield: 12 servings
 
  1 1/4 c  Hot milk                            2 tb Oil
      3    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: True Garlic Bread
 Categories: Breads, Garlic
      Yield: 6 servings
 
           Garlic puree(2 roasted head)      1/4 lb Unsalted butter, softened
      2 tb (2 pk) dry yeast                  1/2 c  Warm water (115-120 degrees)
  2 1/2 c  Warm water                          2 tb Kosher salt
  3 1/4 c  Whole wheat flour               3 1/4 c  Unbleached all purpose flour
           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: 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 ts Baking soda
      2 ts Salt                                2    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: 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: AARONSON CORN MUFFINS
 Categories: Breads, Aaronson, Nw
      Yield: 1 servings
 
---------------------------SUSAN AARONSON PSTT79C---------------------------
  1 1/3 c  Flour                               1 c  Sour cream
    2/3 c  Cornmeal                            3    X-lg eggs
    1/2 c  Sugar                               5 tb Butter; melted
      3 ts Baking powder                      12 oz Can Green Gian Mexicorn;optl
    1/2 ts Baking soda                       1/2 c  Bacon; coarsely chopped
        pn Salt                                     Cupcake papers
 
  I like to add the Mexicorn and bacon to this recipe. It certainly does
  enhance the flavor, but if you want plain corn muffins, you can certainly
  omit these 2 ingredients. Preheat oven to 400~. You'll need either one or
  two 12 unit muffin tins, lined with cupcake papers. Whisk the dry
  ingredients together, throughly, in a bowl and set aside. Whisk the sour
  cream, eggs amd melted butter together until well-blended. Make a well in
  the dry ingredients, pour in cream/butter/egg mixture and if you're adding
  the corn and bacon, add them now. Using a spatula, fold the ingredients
  together, just until combined--DON'T OVERMIX. Spoon the mixture into the
  lined muffin tins, filling them evenly, about 3/4 full. Bake for 20-25
  minutes, testing until a wooden pick comes out clean. Let me know if these
  muffins are what you're looking for.  I have more recipes if they're not.
  Enjoy.......Susan MM Format Norma Wrenn npxr56b
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: BREAD PUDDING..VHPK03A
 Categories: Desserts, Chocolate, Breads, Puddings
      Yield: 6 servings
 
           Bread; to fill dish 2/3 full        2 c  Milk
    2/3 c  Sugar                               2    Eggs
      2 tb Cocoa                               1 ts Vanilla
 
  Into a greased casserole dish break up enough bread to fill it 2/3 full.
  Over this pour 2/3 cup sugar, 2 Heaping Tbsp cocoa that have been mixed
  together. Toss all together lightly ( to coat the bread). To 2 cups of milk
  add 2 well beaten eggs and 1 tsp vanilla. Pour this over the bread and it
  should just cover the pieces. Bake at 350 for about 45 minutes. Serve with
  milk ...or with a lump of butter melting into the nice warm pudding. or
  with Cool Whip, etc.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Altdeutxche Brotchen (Old German Muffins)
 Categories: German, Breads, Desserts, Fruits
      Yield: 4 servings
 
    3/4 c  Butter Or Margarine               1/2 c  Sugar
      2    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: WHOLE WHEAT SOURDOUGH
 Categories: Breadmaker, Breads
      Yield: 8 servings
 
           -JUDY GARNETT PJXG05A               2 ts Wheat germ
      2 ts Yeast                             1/2 ts Ginger
      2 c  Whole wheat bread flour             2 tb Olive oil
  1 1/3 c  Unbleached bread flour              1 tb Honey
      2 tb Buttermilk powder                 1/2 c  Whole wheat s/d starter (you
      2 tb Vital wheat gluten                  1 c  Water ; (i use bottled h20)
      2 tb Lecithin                          1/2    Margarine, room temp.
      2 ts Salt ;  lite                   
 
  I used the whole wheat starter and experimented with your whole wheat bread
  recipe in the DAK today. It turned out great. Basically, I just halved your
  recipe and added a few things. My DAK is a 3 cup flour model, is yours? If
  I'm using whole wheat or rye flour, I can add more flour because it doesn't
  rise as much.  Also, whenever I use whole wheat, etc. I add vital wheat
  gluten and lecithin to aid elasticity and to help it rise. This is what I
  put in the DAK and the order I used: Turn the light/dark setting to 12
  o'clock and set the menu to Sweet Bread (the auto. one, not the manual one)
  Later, at the beeps, I added 3/4 c. pecans (didn't have walnuts on hand). I
  usually add large pieces since they are kind of cut up by the B/M while
  knead ing. We can keep experimenting with this....let me know if you try it
  and what you add or subtract. Have you ever added raisins, oatmeal or any
  kind of seeds? The B/M gives me the lazy way out, and I wanted to see what
  it would do in it.  Thanks so much for taking precious time to post the
  recipe. P.S. I have some of the beer s/d starter to give you when we get
  together, but the whole wheat starter is GREAT!. Regards, 08/21 11:14 P.M.
  JUDY/NC PJXG05A
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: GARDEN HERB BREAD
 Categories: Breads, Breadmaker, Holiday
      Yield: 8 servings
 
           -MARILYN SULTAR FJVS25A       

--------------------------------REGULAR LOAF--------------------------------
      2 c  White Bread Flour                   1 ts Thyme
      1 tb Dry Milk                          1/2 ts Basil
      1 tb Sugar                               1 tb Butter
      1 ts Salt                              3/4 c  Water
      1 ts Chives                              1 ts FAST RISE Yeast OR
      1 ts Marjoram                            2 ts ACTIVE DRY Yeast

--------------------------LARGE LOAF (12 SERVINGS--------------------------
      3 c  White Bread Flour                 1/2 tb Thyme
      2 tb Dry Milk                            1 ts Basil
      2 tb Sugar                               2 tb Butter
  1 1/2 ts Salt                            1 1/4 c  Water
    1/2 tb Chives                              2 ts FAST RISE Yeast OR
    1/2 tb Margoram                            3 ts DRY ACTIVE Yeast
 
  NOTE:  I rewrote the recipe to follow order of my machine. It works
  wonderfully in my Panasonic.
  
  This bread tastes like stuffing!  It is WONDERFUL!!!! Here are some hints
  from the book: 1. Use dried herbs that are flaked and not ground. If using
  ground, reduce the amt. by half. If using fresh herbs, double the recipe.
  2.  This recipe can be made with the regular, rapid, or delayed time bake
  cycles.
  
  This recipes comes from "Bread Electric" from the Innovative Cooking
  Enterprises.  I make the regular size loaf in my machine. Marilyn Sultar
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: WALNUT BREAD - PAN-1
 Categories: Breadmaker, Breads
      Yield: 1 servings
 
           XKGR41A Don Fifield                 1 tb Butter
  2 1/4 c  Bread flour                       1/4 c  Walnuts (1 oz); chopped
      1 tb Sugar                           15/16 c  Water (7 1/2 fl.oz)
      1 tb Dry milk                            1 ts Dry yeast
      1 ts Salt                           
 
  Timer OR Bake (Rapid) mode may be used. Place all ingredients (except
  liquids and yeast) inside the bread pan. Add liquid ingredients. Close
  cover and place dry yeast into the yeast holder. Press start.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: YOGURT BREAD - PAN-1
 Categories: Breadmaker, Breads
      Yield: 1 servings
 
           XKGR41A Don Fifield                 1 tb Butter
  2 1/4 c  Bread flour                         2 tb Sesame seeds
      1 tb Sugar                             1/2 c  Yogurt (4 1/2 oz)
      1 tb Dry milk                          1/2 c  Water
      1 ts Salt                                1 ts Dry yeast
 
  Bake (Rapid) mode may be used. Place all ingredients (except liquids and
  yeast) inside the bread pan. Add liquid ingredients. Close cover and place
  dry yeast into the yeast holder. Press start.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: ZUCCHINI BREAD - PAN-1
 Categories: Breadmaker, Breads
      Yield: 1 servings
 
           XKGR41A Don Fifield                 1 ts Cinnamon
  2 1/4 c  Bread flour                       1/2 ts Ground cloves
      1 tb Dry milk                            3 tb Zucchini; grated
      1 ts Salt                              3/4 c  Water
      1 tb Butter                              1 ts Dry yeast
    1/4 c  Walnuts (1 oz); chopped        
 
  Bake (Rapid) mode may be used. Place all ingredients (except liquids and
  yeast) inside the bread pan. Add liquid ingredients. Close cover and place
  dry yeast into the yeast holder. Press start.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: DINNER ROLLS - PAN-1
 Categories: Breadmaker, Breads, Rolls
      Yield: 1 servings
 
           XKGR41A Don Fifield                      TOPPINGS:
  2 1/4 c  Bread flour                         1    Egg
      3 tb Sugar                                    -(for brushing on top)
      2 tb Dry milk                          3/4 tb Poppy seeds; (optional
      1 ts Salt                                     -for sprinkling on top)
  2 1/2 tb Butter                            3/4 tb Sesame seeds; (optional
    5/8 c  Water (5 fl.oz)                          -for sprinkling on top)
      1 ts Dry yeast                      
 
  1. Place first 5 ingredients inside the bread pan. Add liquid ingredients.
  Close cover and place dry yeast into the yeast holder. SELECT: BASIC DOUGH
  MODE. Press start. (Breadmaker completes the basic dough mode (2
  
  hours and 25 minutes later) 2. Divide the dough into 12 equal portions.
  Roll each portions into a ball. Cover with a plastic wrap and rest for 20
  minutes. 3.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: BRIOCHE - PAN-1
 Categories: Breadmaker, Breads
      Yield: 1 servings
 
           XKGR41A Don Fifield                 3 lg Eggs
  2 1/4 c  Bread flour                       1/4 c  Water
  1 1/2 tb Sugar                               2 ts Dry yeast
      1 tb Dry milk                            1    Egg; beaten for brushing
      1 ts Salt                                     -on top
      6 tb Butter                         
 
  1. Place first 5 ingredients inside the bread pan. Add eggs and water.
  Close cover and place dry yeast into the yeast holder. SELECT: BASIC DOUGH
  MODE. Press start. (Breadmaker completes the basic dough mode 2 hours and
  25 minutes later) 2. Place dough in greased bowl. Cover. Rest the dough in
  fridge for 30 minutes. 3. Divide dough into 8 equal portions. Roll each
  portion into a ball. Cover with a plastic wrap and rest for 20 minutes. 4.
  Using edge of the hand, pinch off about 1/4th of the dough without
  detaching it. Roll the dough on the bench so that both parts are round. 5.
  Place the dough in the tin large-end first. With fingertips, press the
  small ball around its circumference into the large one. 6. Place tins on
  baking pan. (could use muffin tins???) Spray water on top. Proof at 90 deg.
  for 30 to 50 minutes or until the larger ball rises above the tin. 7. Brush
  with beaten egg. 8. Bake in 350 deg. oven for 10 to 15 minutes or until
  golden brown.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: CROISSANTS - PAN-1
 Categories: Breadmaker, Breads
      Yield: 1 servings
 
           XKGR41A Don Fifield                 2 ts Dry yeast
  2 1/4 c  Bread flour                              FOR LATER USE:
  1 1/2 tb Sugar                               5 oz Butter;
      2 tb Dry milk                                 -chiled for folding in the
      1 ts Salt                                     -dough
      1 tb Butter                              1    Egg; beaten for brushing
    2/3 c  Water                                    -on top
 
  1. Place first 5 ingredients inside the bread pan. Add water. Close cover
  and place dry yeast into the yeast holder. SELECT: BASIC DOUGH MODE. Press
  start. (Breadmaker completes the basic dough mode 2 hours and 25 minutes
  later) 2. Place dough in greased bowl. Cover. Rest the dough in fridge for
  30 minutes. 3. Roll 5 oz of chilled butter between two sheets of waxed
  paper into a 8 x 7 inch rectangle. Place back in the refrigerator. Chill at
  least 1 hour. 4. Roll out the dough on a lightly floured surface into a 10
  x 10 1/2 inches rectangle. 5. Place the rolled out butter over two-thirds
  of the dough.  Fold the third without butter over the center third. 6. Fold
  the remaining third on top. Seal edges. Rest the dough in the refrigerator
  for 20 to 30 minutes. 7. Place the dough at right angles to the previous
  position in #5. Roll out into 10 x 10 1/2 inches. Fold into thirds. Wrap
  and place into refrigerator for 20 to 30 minutes. Fold and roll twice more.
  Wrap and chill after each rolling. After the final folding, chill several
  hours or overnight. 8. Cut dough crosswise into thirds. Cut each third in
  thirds. cut each third diagonally to form two triangles. 9. Roll up each
  triangle loosely, starting from the side oposite the point. Curve ends. 10.
  Place seam side down on a greased baking pan. 11. Spray water on top. Proof
  at 90. deg. for 30 to 50 minutes or until nearly doubled. 12. Brush
  croissants with beaten egg. 13. Bake in 375 deg. oven for 10 to 15 minutes
  or until golden brown.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: FRENCH BREAD (BAGUETTE) - PAN-1
 Categories: Breadmaker, Breads
      Yield: 1 servings
 
           XKGR41A Don Fifield               3/4 c  Water
  2 1/4 c  Bread flour                         1 ts Dry yeast
      1 ts Salt                                     FOR TOPPING:
  1 1/2 ts Sugar                               2 tb Poppy seeds; optional
  1 1/2 ts Buttar                        

-------------------------DON FIFIELD, MARIETTA, GA-------------------------
 
  1. Place first 4 ingredients inside the bread pan. Add water. Close cover
  and place dry yeast into the yeast holder. SELECT: BASIC DOUGH MODE. Press
  start. (Breadmaker completes the basic dough mode 2 hours and 25 minutes
  later) 2. Divide dough into 2 equal portions. Roll each portions into a
  ball. 3. Place the dough in a greased bowl. Cover. Rest for about 20
  minutes.  (Place in the refrigerator during the summer time.) 4. Roll each
  ball into a rectangle, using a rolling pin. 5. Starting at one short edge,
  roll the dough up tightly into a thin log, pinching the edges to seal.
  Taper and round ends. 6. Place on a greased baking pan. Spray water on top.
  Proof at 90 deg. for 60 minutes or until nearly doubled. 7. Brush with
  water. With a sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep
  across top of the logs. 8. Sprinkle with poppy seeds if desired. 9. Bake in
  375 deg. oven for 25 to 30 minutes or until golden brown. (If your oven
  allows for steaming, bake with steam for first 10 minutes.)
         FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 01/12 9:22 PM TO: ALL
  FROM: DON FIFIELD (XKGR41A) SUBJECT: BM - PANASONIC 1 LB
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: DANISH ROLLS - PAN-1
 Categories: Breadmaker, Breads, Rolls
      Yield: 1 servings
 
           XKGR41A Don Fifield                 2 ts Dry yeast
  1 3/4 c  Bread flour (8 1/5 oz)                   FILLING:
    1/2 c  All purpose flour (2 1/3 oz)      1/3 c  Raisins (3 oz)
      4 tb Sugar                             1/4 c  Sliced almonds (2/3 oz)
      3 tb Dry milk                                 OR
      1 ts Salt                              1/2 c  Mixed nuts; chopped
    1/3 c  Butter (2 1/10 oz)                  1 tb Cinnamon
    1/2 c  Water                               2 tb Sugar
      1 sm Egg                                 1    Egg; beaten for top
 
  1. Place first 6 ingredients inside the bread pan. Add water. Close cover
  and place dry yeast into the yeast holder. SELECT: BASIC DOUGH MODE. Press
  start. (Breadmaker completes the basic dough mode 2 hours and 25 minutes
  later) 2. Place the dough in a greased bowl. Cover. Rest for about 30
  minutes in the refrigerator. 3. Roll out the dough on a lightly floured
  surface into a 10 x 16 inch rectangle. 4. Spread the filling over the
  dough. 5. Starting at one short edge, roll the dough up tightly into a log.
  6. Brush with beaten egg over the sealed end. 7. Cut the log into 10 equal
  portions. 8. Place on a greased baking pan. Spray water on top. Proof at 90
  deg. for 20 to 30 minutes. 9. Brush rolls with beaten egg. 10. Bake in 375
  deg. oven for 10 to 15 minutes or until golden brown.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: DOUGHNUTS - PAN-1
 Categories: Breadmaker, Breads
      Yield: 1 servings
 
           XKGR41A Don Fifield                 1 ts Dry yeast
  1 1/2 c  Bread flour (7 oz)                       TOPPINGS:
    3/4 c  All purpose flour (3 1/2 oz)        3 oz Semi sweet chocolate;
      3 tb Sugar                                    -melted
      2 tb Dry milk                          1/2 c  Blanched almonds; chopped
      1 ts Salt                              1/2 c  Powdered sugar
  2 1/2 tb Butter                            1/2 c  Whipped cream
    3/4 c  Water                             1/2 c  Cinnamon sugar (2 3/4 oz)
 
  1. Place first 6 ingredients inside the bread pan. Add water. Close cover
  and place dry yeast into the yeast holder. SELECT: BASIC DOUGH MODE. Press
  start. (Breadmaker completes the basic dough mode 2 hours and 25 minutes
  later) 2. Divide the dough into 12 equal portions. Roll each portion into a
  ball. 3. Place on a lightly floured surface. Cover with a plastic wrap and
  rest for 20 minutes.) 4. Shape each ball as desired, in a ring, twisted, or
  in an oval shape. Place on a greased baking pan. 5. Proof at 90 deg. for 30
  minutes or until nearly doubled. 6. Deep fry the doughnuts in 360 deg. oil
  until golden brown.  Let cool. 7. Garnish with your choice of toppings. 8,
  If desired, cut a hole on one end of doughnut and fill with jelly or your
  favorite filling.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: LIGHT WHOLE WHEAT BREAD - PAN-1
 Categories: Breadmaker, Breads
      Yield: 1 servings
 
           XKGR41A Don Fifield                 1 tb Butter
  1 1/8 c  Whole wheat flour (5 1/4 oz)        1 tb Molasses
  1 1/8 c  Bread flour (5 1/4 oz)          15/16 c  Water (7 1/2 fl.oz)
      1 tb Dry milk                            1 ts Dry yeast
      1 ts Salt                           
 
  Timer OR Bake (Rapid) mode may be used. Place all ingredients (except
  liquids and yeast) inside the bread pan. Add liquid ingredients. Close
  cover and place dry yeast into the yeast holder. SELECT: WHOLE WHEAT BAKE
  MODE. Press start. 5:00 will show.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: MILLET BREAD - PAN-1
 Categories: Breadmaker, Breads
      Yield: 1 servings
 
           XKGR41A Don Fifield                 1 tb Butter
  1 1/8 c  Whole wheat flour (5 1/4 oz)        3 tb Toasted bran
  1 1/8 c  Bread flour (5 1/4 oz)              1 tb Molasses
    1/4 c  Millet flour                        1 c  Water
      1 tb Dry milk                            1 ts Dry yeast
      1 ts Salt                           
 
  Timer OR Bake (Rapid) mode may be used. Place all ingredients (except
  liquids and yeast) inside the bread pan. Add liquid ingredients. Close
  cover and place dry yeast into the yeast holder. SELECT: WHOLE WHEAT BAKE
  MODE. Press start. 5:00 will show.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: MULTIGRAIN BREAD II - PAN-1
 Categories: Breadmaker, Breads
      Yield: 1 servings
 
           XKGR41A Don Fifield                 1 ts Flax seeds
  1 1/8 c  Whole wheat flour (5 1/4 oz)        1 ts Cornmeal
      1 c  Bread flour (4 7/10 oz)             1 tb Dry milk
      2 tb Triticale flour *                   1 ts Salt
      2 tb Soy flour                           1 tb Butter
      1 tb Oats                                1 tb Molasses
      2 tb Toasted bran                        1 c  Water
      1 tb Cracked wheat cereal                1 ts Dry yeast
      1 ts Millet flour                   
 
  *  If triticale flour is unavailable, use 1 tb all purpose flour and 1 tb
  rye flour. Place all ingredients (except liquids and yeast) inside the
  bread pan. Add liquid ingredients. Close cover and place dry yeast into the
  yeast holder. SELECT: WHOLE WHEAT BAKE MODE. Press start. 5:00 will show.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: WHOLE WHEAT APPLE-RAISIN BREAD - PAN-1
 Categories: Breadmaker, Breads
      Yield: 1 servings
 
           XKGR41A Don Fifield               1/4 c  Apple sauce (2 oz)
  1 1/8 c  Whole wheat flour (5 1/4 oz)      1/4 c  Raisins (1 1/2 oz)
  1 1/8 c  Bread flour (5 1/4 oz)            1/2 ts Cinnamon
      1 tb Dry milk                          2/3 c  Water
      1 ts Salt                                1 ts Dry yeast
      1 tb Butter                         
 
  Bake (Rapid) mode may be used. Place all ingredients (except liquids and
  yeast) inside the bread pan. Add liquid ingredients. Close cover and place
  dry yeast into the yeast holder. SELECT: WHOLE WHEAT BAKE MODE. Press
  start. 5:00  will show.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: WHOLE WHEAT DATE-NUT BREAD - PAN-1
 Categories: Breadmaker, Breads
      Yield: 1 servings
 
           XKGR41A Don Fifield               1/3 c  Dates; (1 1/2 oz); chopped
  2 1/4 c  Whole wheat flour                 1/4 c  Pecans (1 oz); chopped
      1 tb Dry milk                        15/16 c  Water (7 1/2 fl.oz)
      1 ts Salt                                1 ts Dry yeast
      1 tb Butter                         
 
  Timer OR Bake (Rapid) mode may be used. Place all ingredients (except
  liquids and yeast) inside the bread pan. Add liquid ingredients. Close
  cover and place dry yeast into the yeast holder. SELECT: WHOLE WHEAT BAKE
  MODE. Press start. 5:00 will show.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: LOGGERS BREAD DIANA'S VERSION
 Categories: Breads, Breadmaker
      Yield: 1 servings
 
      1 c  Whole wheat flour                   2 ts Brown sugar
    1/2 c  Oat flour                           1 ts Honey
  1 1/2 c  Bread flour                         1 ts Molasses
      3 tb Applesauce                        3/4 ts Salt
      1 ts Margarine                           1 c  Water
      3 tb Powdered buttermilk                 1 tb Yeast
 
  add all to bm make on dough cycle for rolls.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: BANANA NUT BREAD
 Categories: Breadmaker, Breads, Fruits
      Yield: 6 servings
 
-----------------------------JONI CLOUD SSMW41A-----------------------------
  2 1/3 c  Bread Flour                       1/4 c  Nuts;chopped
      2 tb Brown sugar                       1/2 c  Banana's;mashed2 small ones
      1 tb Dry milk                          3/4 c  Water
      1 ts Salt                                1 ts Cinnamon; or nutmeg
      1 tb Butter                              1 ts Yeast
 
  Just add as your B/M requires. I baked it on Bake Light in my Pan-1Lb'er.
  It came out nice and high and Light, but I thought it could have more
  banana 's. I used 1/2 cup but would go to 2 small Banana's.Was also good
  toasted. Good Luck and Enjoy from Mrs Tater-Head
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: WHOLE WHEAT HONEY-WALNUT BREAD - PAN-1
 Categories: Breadmaker, Breads
      Yield: 1 servings
 
           XKGR41A Don Fifield               1/4 c  Walnuts (1 oz); chopped
  2 1/4 c  Whole wheat flour                   2 ts Honey
      1 tb Dry milk                        15/16 c  Water (7 1/2 fl.oz)
      1 ts Salt                                1 ts Dry yeast
      1 tb Butter                         
 
  Timer OR Bake (Rapid) mode may be used. Place all ingredients (except
  liquids and yeast) inside the bread pan. Add liquid ingredients. Close
  cover and place dry yeast into the yeast holder. SELECT: WHOLE WHEAT BAKE
  MODE. Press start. 5:00 will show.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: WHOLE WHEAT ORANGE ANISE BREAD - PAN-1
 Categories: Breadmaker, Breads
      Yield: 1 servings
 
           XKGR41A Don Fifield                 2 tb Orange zest
  2 1/4 c  Whole wheat flour               1 1/2 ts Anise
      1 tb Dry milk                          1/2 c  Orange juice
      1 ts Salt                              1/2 c  Water
      1 tb Butter                              1 ts Dry yeast
 
  Bake (Rapid) mode may be used. Place all ingredients (except liquids and
  yeast) inside the bread pan. Add liquid ingredients. Close cover and place
  dry yeast into the yeast holder. SELECT: WHOLE WHEAT BAKE MODE. Press
  start.    5:00  will show.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: WHOLE WHEAT PEANUT SESAME - PAN-1
 Categories: Breadmaker, Breads
      Yield: 1 servings
 
           XKGR41A Don Fifield               1/4 c  Peanut butter (2 oz)
  2 1/4 c  Whole wheat flour                   2 tb Sesame seeds
      1 tb Dry milk                            1 c  Water
      1 ts Salt                                1 ts Dry yeast
      1 tb Butter                         
 
  Timer OR Bake (Rapid) mode may be used. Place all ingredients (except
  liquids and yeast) inside the bread pan. Add liquid ingredients. Close
  cover and place dry yeast into the yeast holder. SELECT: WHOLE WHEAT BAKE
  MODE. Press start. 5:00 will show.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: WHOLE WHEAT YOGURT BREAD - PAN-1
 Categories: Breadmaker, Breads
      Yield: 1 servings
 
           XKGR41A Don Fifield                 1 tb Sugar
  2 1/4 c  Whole wheat flour                   2 tb Sesame seeds
      1 tb Dry milk                          1/2 c  Yogurt (4 1/2 oz)
      1 ts Salt                              1/2 c  Water
      1 tb Butter                              1 ts Dry yeast
 
  Bake (Rapid) mode may be used. Place all ingredients (except liquids and
  yeast) inside the bread pan. Add liquid ingredients. Close cover and place
  dry yeast into the yeast holder. SELECT: WHOLE WHEAT BAKE MODE. Press
  start.    5:00  will show.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: PIZZA - PAN-1
 Categories: Breadmaker, Breads
      Yield: 1 servings
 
           XKGR41A Don Fifield                 1 ts Dry yeast
  2 1/4 c  Bread flour                              TOPPINGS:
      1 ts Salt                              2/3 c  Pizza sauce (10 oz)
  1 1/2 ts Vegetable oil                       2 c  Mozzarella cheese (8 oz)
    3/4 c  Water                                    Garnishes of your choice
 
  1. Place first 3 ingredients inside the bread pan. Add water. Close cover
  and place dry yeast into the yeast holder. SELECT: BASIC DOUGH MODE. Press
  start. (Breadmaker completes the basic dough mode 2 hours and 25 minutes
  later) 2. Divide the dough into 4 equal portions. Roll each portion into a
  ball. 3. Place on a lightly floured surface. Cover with a plastic wrap and
  rest for 20 minutes. 4. Roll out each ball into a flat circle. 5. Place on
  a greased baking pan.  Prick the surface with a fork. 6. Brush with 2
  tablespoons pizza sauce. Sprinkle mozzarella cheese on top. Garnish with
  ingredients of your choice. 7. Bake in 500 deg. oven for 12 to 15 minutes
  or until ingredients are cooked and the dough is crisp and slightly brown.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: WHOLE WHEAT BAGELS - PAN-1
 Categories: Breadmaker, Breads
      Yield: 1 servings
 
           XKGR41A Don Fifield               2/3 c  Water
  1 1/8 c  Whole wheat flour (5 1/4 oz)    1 1/2 ts Dry yeast
  1 1/8 c  Bread flour (5 1/4 oz)                   TOPPINGS:
      1 ts Salt                              3/4 tb Poppy seed (optional)
      1 tb Butter                            3/4 tb Sesame seeds (optional)
      2 tb Molasses                       
 
  1. Place first 4 ingredients inside the bread pan. Add molasses and water.
  Close cover and place dry yeast into the yeast holder. SELECT: WHOLE WHEAT
  DOUGH MODE. Press start. (Breadmaker completes the basic dough mode 3 hours
  and 15 minutes later) 2. Rest in a greased covered bowl in refrigerator for
  20 minutes. 3. Divide the dough into 6 equal portions. Roll each portion on
  a lightly floured surface into a log, approximately 3/4 inch thick and 8
  inches long, using the palm of your hand. 4. Seal the ends together tightly
  to make a ring with a 1 1/2 to 2 inch hole in the center. 5.Place on a
  greased baking pan.  Spray water on top. Proof at 90 deg. for 30 minutes .
  6. Bring 1 gallon water with 1 tb sugar to a boil. 7. Reduce to a simmer.
  Cook 4 or 5 bagels at a time for 7 minutes, turning once. Drain well. 8.
  Place on a greased baking pan. 9. Sprinkle tops with poppy seeds or sesame
  seeds, if desired. 10. Bake in 45 deg. oven for 25 to 30 minutes until
  golden brown, turning them over after half the baking time.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: WHOLE WHEAT SOFT PRETZELS - PAN-1
 Categories: Breadmaker, Breads
      Yield: 1 servings
 
           XKGR41A Don Fifield               5/8 c  Water (5 fl.oz)
  1 1/8 c  Whole wheat flour (5 1/4 oz)        1 ts Dry yeast
  1 1/8 c  Bread flour (5 1/4 oz)                   TOPPINGS:
      1 tb Dry milk                            1    Egg; beaten
    1/2 ts Salt                              3/4 tb Black sesame seeds(optional)
      1 tb Shortening                        1/4 c  Coarse salt (optional)
      2 tb Molasses                       
 
  1. Place first 5 ingredients inside the bread pan. Add molasses and water.
  Close cover and place dry yeast into the yeast holder. SELECT: WHOLE WHEAT
  DOUGH MODE. Press start. (Breadmaker completes the basic dough mode 3 hours
  and 15 minutes later) 2. Divide the dough into 8 equal portions. Roll each
  portion on a lightly floured surface into a ball. Cover with a plastic wrap
  and rest for 20 minutes. 3. Using the palm of the hand, roll each unit on a
  lightly floured surface into a rope of about 10 inches long. 4. Twist once
  where the dough overlaps. 5. Lift ends across to opposite edges. Tuck ends
  under. 6. Place on a greased baking pan. Spray water on top. Proof at 90
  deg. for 30 to 50 minutes. 7. Brush with beaten egg. Add any desired
  toppings. 8. Bake in 375 deg. oven for 15 to 22 minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: WHOLE WHEAT PRUNE BREAD - PAN-1
 Categories: Breadmaker, Breads
      Yield: 1 servings
 
           XKGR41A Don Fifield               1/4 c  Prunes (1 oz); chopped
  2 1/4 c  Whole wheat flour                   1 tb Molasses
      1 tb Dry milk                            1 c  Water
      1 ts Salt                                1 ts Dry yeast
      1 tb Butter                         
 
  Bake (Rapid) mode may be used. Place all ingredients (except liquids and
  yeast) inside the bread pan. Add liquid ingredients. Close cover and place
  dry yeast into the yeast holder. SELECT: WHOLE WHEAT BAKE MODE. Press
  start.    5:00  will show.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: DANISH PASTRIES - PAN-1
 Categories: Breadmaker, Breads
      Yield: 1 servings
 
           XKGR41A Don Fifield               1/2 c  Water
  1 3/4 c  Bread flour (8 1/5 oz)              2 ts Dry yeast
    3/4 c  Cake Flour (3 1/2 oz)             1/2 c  Butter or marg.; for folding
  2 1/2 tb Dry milk                                 -in the dough
    3/4 ts Salt                                1    Egg; beaten
  3 1/2 tb Butter (1.4 oz)                          -for brushing on top
 
  Fillings: 1/2 - 3/4 c apricot jam or marmalade 1/4 - 1/3 c canned fruit
  filling or preserves 1/2 - 3/4 c nut streusel 1/2 - 3/4 c cheese filling
  
  1. Place first 5 ingredients inside the bread pan. Add water. Close cover
  and place dry yeast into the yeast holder. SELECT: BASIC DOUGH MODE. Press
  start. (Breadmaker completes the basic dough mode 2 hours and 25 minutes
  later) 2. Place dough in greased bowl. Cover. Rest the dough in fridge for
  30 minutes. 3. Roll 5 oz of chilled butter between two sheets of waxed
  paper into a 8 x 7 inch rectangle. Place back in the refrigerator. Chill at
  least 1 hour. 4. Roll out the dough on a lightly floured surface into a 10
  x 10 1/2 inches rectangle. 5. Place the rolled out butter over two-thirds
  of the dough.  Fold the third without butter over the center third. 6. Fold
  the remaining third on top. Seal edges. Rest the dough in the refrigerator
  for 20 to 30 minutes. 7. Place the dough at right angles to the previous
  position in #5. Roll out into 10 x 10 1/2 inches. Fold into thirds. Wrap
  and place into refrigerator for 20 to 30 minutes. Fold and roll three times
  more. Wrap and chill after each rolling. After the final folding, chill
  several hours or overnight. 8. Roll out the dough into 10 x 10 1/2 inches.
  Cut into 6 squares. Roll each out into about 7 inch square. 9. Place the
  filling of your choice in the center of each square. Brush the four corners
  lightly with water to help them seal when pressed together. 10. Fold
  opposite corners over the center. Press down firmly to seal together. Then
  fold the other two corners over the center and press all four corners
  tightly together. 11. Place on greased baking pan. Spray water on top. 12.
  Proof, brush with beaten
  
  egg and bake in 357 deg. oven for 10 to 15 minutes or until golden brown.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: HARVEST ROUND BREAD (BREADMAKER)
 Categories: Breads, Breadmaker
      Yield: 1 servings
 
           -RENEE SCOTT   (DNTM47A)            1 ts Salt
      1 c  Whole wheat flour                 1/2 c  Carrots
      1 tb Honey                             3/4 c  Milk
    5/8 c  Oatmeal                           1/4 c  Raisins
      1 tb Molasses                          1/4 c  -water
      1 pk Yeast                             1/4 c  Nuts
      1 c  White flour                      3/16 c  Margarine
 
  NOTE: This recipe was resized; follow the directions for your B/M.
   Because I am still so new at this *P BB I wrote my note in the wrong place
  so here goes again!  My bread making is improving, thanks to *P and B M
  Magic! I love the book. On a trip to New England I bought bread in a town
  square, it was wonderful! Later I wrote the baker for the recipe and she
  kindly sent it.  I've only tried it once (I'm new to bread making). But now
  I'd like to try it in my BM.        (the directions follow for assembling
  ingredients, etc. but since I want to make it in my BM, I'm not including
  them.
   Divide dough in two.  Divide each half into 3 and make 3 ropes. Braid them
  and make into a circle. Attach both ends,repeat with other half.
  
   The bread was delicious and I would appreciate any help someone can give
  me.  Until later, Renee N.C. San Diego
  
   Formatted by Elaine Radis BGMB90B; JANUARY, '93
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: FLOUR MEASURING HINT
 Categories: Information, Breadmaker, Breads
      Yield: 1 servings
 
           Diana Lewis vgwn37a            
 
  All flour is presifted but it settles during shipment. A cup of flour
  scooped directly from the bag can weigh up to 5 ounces. It SHOULD weigh 4
  ounces. To measure correctly fluff up flour in the bag or canister. Then
  sprinkle it lightly with a spopon into a measuring cup, scrape the excess
  off the top with a knife. From King Arthur flour
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: SWEDISH LIMPA BREAD
 Categories: Breads, Breadmaker, Holiday
      Yield: 1 servings
 
           -Dottie Cross TMPJ72B               1 tb Butter
  2 1/4 c  Bread flour                         1 tb Orange peel; chopped
    1/4 c  (1 oz.) rye flour               1 1/2 ts Caraway seeds
      2 tb Brown sugar                       1/2 ts Fennel seed
      1 tb Dry milk                        15/16 c  (7-1/2 fl. oz.) water
      1 ts Salt                                1 ts Dry yeast
 
  Combine ingredients in order according to your own bread machine
  instructions.
   Hope you enjoy! It's delicious bread! Makes (1) 1 pound loaf Reformatted
  by: CYGNUS, HCPM52C
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: COTTAGE DILL BREAD FOR BREAD MACHINE
 Categories: Breads, Breadmaker
      Yield: 8 servings
 
           -Electric Bread               

--------------------------------REGULAR LOAF--------------------------------
    1/2 c  Water                           1 1/4 c  Cottage cheese
      2 c  White bread flour                 1/2 tb Dry onion
      1 tb Dry milk                          1/2 tb Dill seed
      1 tb Sugar                             1/2 tb Dill weed
      1 ts Salt                                1 ts Fast rise yeast; **OR**
      1 tb Butter                              2 ts -Active dry yeast

---------------------------------LARGE LOAF---------------------------------
    3/4 c  Water                             3/4 c  Cottage cheese
      3 c  White bread flour                   1 tb Dry onion
  1 1/2 tb Dry milk                            1 tb Dill seed
      2 tb Sugar                               1 tb Dill weed
  1 1/2 ts Salt                                2 ts Fast rise yeast;  **OR**
  1 1/2 tb Butter                              3 ts -Active dry yeast
 
   +++ servings are based on 8 for regular loaf and 12 for large loaf. Hints:
  Use small curd, lowfat cottage cheese. This recipe can be made with the
  regular or rapid bake cycles. Be sure to follow loading instructions for
  your particular bread machine.
    -- from ELECTRIC BREAD, by Innovative Cooking Enterprises, Inc.
       PO BOX 240888, Anchorage, Alaska  99524-0888 Courtesy of Hunter
  Elliott
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: ZOJI'S HEARTY OATMEAL BREAD
 Categories: Breadmaker, Breads
      Yield: 1 servings
 
           -S DUNLAP USN (RET) XRVR35A     2 2/3 c  Bread flour
  1 1/4 c  Water                             1/2 c  "quick" oatmeal
  1 1/2 tb Powdered milk                       3 tb Vital gluten;
      2 tb Brown sugar                              -(optional, but good)
      3 tb Butter; (margerine)                 1 pk Yeast
  1 1/2 ts Salt                           
 
  Bake on the "regular" cycle, and you'll get a truly fine and tasty "white"
  loaf that won't last very long. This is my contribution to your 1993....how
  about a few of your "bulletproof" favorites in return? Have the very finest
  of New Years....
   Stan Dunlap Formatted by Elaine Radis Posted on P* JANUARY, 1993
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: CREAM CHEESE BREAD
 Categories: Breadmaker, Breads, Dairy
      Yield: 1 servings
 
           -PEGGY SEEVERS   (PDMT15A)          3 tb Sugar
    1/3 c  Milk                                1 ts Salt
      1 c  Cream cheese; (I cube mine)         3 c  Bread flour
    1/4 c  Margarine; or butter            2 1/2 ts Yeast
      1    Egg                            
 
  Here is the recipe for Cream Cheese bread from DG book I-
  
  I cook this on the light crust setting and if you want to add choc chips,
  raisins or other dried fruits, use the setting for adding these at the
  beep.
  
  Enjoy! Formatted by Elaine Radis Posted on P* JANUARY, 1993
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: DEDE'S BUTTERMILK BREAD
 Categories: Breads, Breadmaker
      Yield: 1 servings
 
  1 1/8 c  Buttermilk or                   1 1/2 ts Salt
      4 tb Dry buttermilk powder and           1 tb Butter or margarine
  1 1/8 c  Water                               3 tb Honey
           (for Welbilt/Dak machines         1/4 ts Baking soda*
           Add 2 T more buttermilk)        1 1/2 ts Red Star active dry yeast
      3 c  Bread flour                    
 
  * Prodigy "research" has shown that if using powdered buttermilk we should
  omit the baking soda.
  
  Place all ingredients in bread pan, select Light Crust setting, and pres
  Start. From Bread Machine Magic by Linda Rehberg and Lois Conway.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: LISA'S CORNY BREAD
 Categories: Breads, Breadmaker
      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!
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: ANADAMA BREAD - PAN-1
 Categories: Breadmaker, Breads
      Yield: 1 servings
 
           XKGR41A Don Fifield                 1 tb Molasses
  2 1/4 c  Bread Flour                         1 tb Olive oil
      1 tb Dry milk                        15/16 c  Water (7 1/2 fl.oz)
      1 ts Salt                                1 ts Dry yeast
    1/4 c  Cornmeal (1/2 oz)              
 
  Timer OR Bake (Rapid) mode may be used. Place all ingredients (except
  liquids and yeast) inside the bread pan. Add liquid ingredients. Close
  cover and place dry yeast into the yeast holder. Press start.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: BASIC WHITE BREAD - PAN-1
 Categories: Breadmaker, Breads
      Yield: 1 servings
 
           XKGR41A Don Fifield                 1 tb Butter (2/5 oz)
  2 1/4 c  Bread flour (10 1/2 oz)             2 tb Sugar (3/5 oz)
      1 tb Dry milk (1/5 oz)                 7/8 c  Water (7 fl.oz)
      1 ts Salt (1/5 oz)                       1 ts Dry yeast (1/10 oz)
 
  Timer OR Bake (Rapid) mode may be used. Place all ingredients (except
  liquids and yeast) inside the bread pan. Add liquid ingredients. Close
  cover and place dry yeast into the yeast holder. Press start.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: DOUBLE BRAN BREAD  - PAN-1
 Categories: Breadmaker, Breads
      Yield: 1 servings
 
           XKGR41A Don Fifield                 1 tb Butter
  2 1/4 c  Bread Flour                       1/3 c  Bran flakes (1 oz)
      1 tb Brown sugar                       1/4 c  Toasted bran (3/4 oz)
      1 tb Dry milk                            1 c  Water
      1 ts Salt                                1 ts Dry yeast
 
  Timer OR Bake (Rapid) mode may be used. Place all ingredients (except
  liquids and yeast) inside the bread pan. Add liquid ingredients. Close
  cover and place dry yeast into the yeast holder. Press start.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: CARROT-SPICE BREAD - PAN-1
 Categories: Breadmaker, Breads
      Yield: 1 servings
 
           XKGR41A Don Fifield               1/4 c  Carrots (1 oz); grated
  2 1/4 c  Bread Flour                         2 ts Allspice
      1 tb Dry milk                            1 tb Honey
      1 ts Salt                              3/4 c  Water
      1 tb Butter                              1 ts Dry yeast
 
  Bake (Rapid) mode may be used. Place all ingredients (except liquids and
  yeast) inside the bread pan. Add liquid ingredients. Close cover and place
  dry yeast into the yeast holder. Press start.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: CRACKED WHEAT-SUNFLOWER BREAD - PAN-1
 Categories: Breadmaker, Breads
      Yield: 1 servings
 
           XKGR41A Don Fifield               1/4 c  Unsalted sunflower seeds
  2 1/4 c  Bread Flour                              -(1 oz)
      1 tb Dry milk                            1 tb Honey
      1 ts Salt                                1 c  Water
      1 tb Butter                              1 ts Dry yeast
    1/4 c  Cracked wheat cereal (1 oz)    
 
  Bake (Rapid) mode may be used. Place all ingredients (except liquids and
  yeast) inside the bread pan. Add liquid ingredients. Close cover and place
  dry yeast into the yeast holder. Press start.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: HERB BREAD - PAN-1
 Categories: Breadmaker, Breads
      Yield: 1 servings
 
           XKGR41A Don Fifield                 2 tb Parsley
  2 1/4 c  Bread Flour                         1 tb Caraway seeds
      2 tb Sugar                               1 tb Dill
      1 tb Dry milk                        15/16 c  Water (7 1/2 fl.oz)
      1 ts Salt                                1 ts Dry yeast
      1 tb Butter                         
 
  Timer OR Bake (Rapid) mode may be used. Place all ingredients (except
  liquids and yeast) inside the bread pan. Add liquid ingredients. Close
  cover and place dry yeast into the yeast holder. Press start.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: MILK BREAD - PAN-1
 Categories: Breadmaker, Breads
      Yield: 1 servings
 
           XKGR41A Don Fifield                 1 tb Butter
  2 1/4 c  Bread Flour                     15/16 c  Milk (7 1/2 fl.oz)
      2 tb Sugar                               1 ts Dry yeast
      1 ts Salt                           
 
  Bake (Rapid) mode may be used. Place all ingredients (except liquids and
  yeast) inside the bread pan. Add liquid ingredients. Close cover and place
  dry yeast into the yeast holder. Press start.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: MULTGRAIN BREAD - PAN-1
 Categories: Breadmaker, Breads
      Yield: 1 servings
 
           XKGR41A Don Fifield                 1 tb Butter
  2 1/4 c  Bread Flour                         1 ts Cornmeal
      2 tb Whole wheat flour                   1 tb Cracked wheat cereal
      2 tb Soy flour                           2 tb Bran flakes
      2 tb Triticale flour *                   1 ts Flax seeds
      1 ts Millet flour                        1 tb Honey
      1 tb Dry milk                            1 c  Water
      1 ts Salt                                1 ts Dry yeast
 
  * IF TRITICALE FLOUR IS UNAVAILABLE, USE: 1 tb ALL-PURPOSE FLOUR AND 1 tb
  RYE FLOUR.
  
  Place all ingredients (except liquids and yeast) inside the bread pan. Add
  liquid ingredients. Close cover and place dry yeast into the yeast holder.
  Press start.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: OATMEAL-APPLESAUCE BREAD - PAN-1
 Categories: Breadmaker, Breads
      Yield: 1 servings
 
           XKGR41A Don Fifield               1/4 c  Oatmeal (4/5 oz)
  2 1/4 c  Bread flour                       1/4 c  Applesauce (2 1/10 oz)
      1 tb Sugar                             1/2 ts Cinnamon
      1 tb Dry milk                          5/8 c  Water (5 fl.oz)
      1 ts Salt                                1 ts Dry yeast
      1 tb Butter                         
 
  Bake (Rapid) mode may be used. Place all ingredients (except liquids and
  yeast) inside the bread pan. Add liquid ingredients. Close cover and place
  dry yeast into the yeast holder. Press start.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: ORANGE BREAD - PAN-1
 Categories: Breadmaker, Breads
      Yield: 1 servings
 
           XKGR41A Don Fifield                 1 tb Butter
  2 1/4 c  Bread flour                         1 tb Orange zest; chopped
      1 ts Sugar                            7/16 c  Orange juice (3 1/2 fl.oz)
      1 tb Dry milk                          1/2 c  Water
      1 ts Salt                                1 ts Dry yeast
 
  Bake (Rapid) mode may be used. Place all ingredients (except liquids and
  yeast) inside the bread pan. Add liquid ingredients. Close cover and place
  dry yeast into the yeast holder. Press start.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: EGG BREAD - PAN-1
 Categories: Breadmaker, Breads
      Yield: 1 servings
 
           XKGR41A Don Fifield                 1 tb Butter
  2 1/4 c  Bread Flour                         1 sm Egg
      1 tb Sugar                             3/4 c  Milk; or enough to make
      1 ts Sugar                                    -16/16 c with the whole egg
      1 tb Dry milk                            1 ts Dry yeast
      1 ts Salt                           
 
  Bake (Rapid) mode may be used. Place all ingredients (except liquids and
  yeast) inside the bread pan. Add liquid ingredients. Close cover and place
  dry yeast into the yeast holder. Press start.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: FRUIT NUT BRAN BREAD - PAN-1
 Categories: Breadmaker, Breads
      Yield: 1 servings
 
           XKGR41A Don Fifield               1/4 c  Bran flakes (4/5 oz)
  2 1/4 c  Bread Flour                         3 tb Toasted bran
      2 tb Brown sugar                       1/4 c  Sliced almonds (4/5 oz)
      1 tb Dry milk                          1/4 c  Dried fruit bits (1 2/5 oz)
      1 ts Salt                                1 c  Water
      1 tb Butter                              1 ts Dry yeast
 
  Place all ingredients (except liquids and yeast) inside the bread pan. Add
  liquid ingredients. Close cover and place dry yeast into the yeast holder.
  Select BAKE (LIGHT) mode. Press start.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: CHEESE & PEPPERONI BREAD - PAN-1
 Categories: Breadmaker, Breads
      Yield: 1 servings
 
           XKGR41A Don Fifield                 2 ts Parmesan cheese, grated
  2 1/4 c  Bread flour                       1/2 ts Garlic powder
      1 tb Sugar                             1/2 ts Onion powder
      1 tb Dry milk                          1/4 ts Oregano
      1 ts Salt                                1 ts Olive oil
    1/4 c  Pepperoni (1 oz); chopped         3/4 c  Water
    1/4 c  Provolone cheese (1 1/5 oz);        1 ts Dry yeast
           -chopped                       
 
  Place all ingredients (except liquids and yeast) inside the bread pan. Add
  liquid ingredients. Close cover and place dry yeast into the yeast holder.
  Press start.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: POPPY SEED-LEMON BREAD - PAN-1
 Categories: Breadmaker, Breads
      Yield: 1 servings
 
           XKGR41A Don Fifield                 1 tb Butter
  2 1/4 c  Bread flour                         2 tb Poppy seeds
      1 tb Sugar                               1 tb Lemon peel
      1 tb Dry milk                        15/16 c  Water (7 1/2 fl.oz)
      1 ts Salt                                1 ts Dry yeast
 
  Bake (Rapid) mode may be used. Place all ingredients (except liquids and
  yeast) inside the bread pan. Add liquid ingredients. Close cover and place
  dry yeast into the yeast holder. Press start.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: PUMPERNICKEL BREAD - PAN-1
 Categories: Breadmaker, Breads
      Yield: 1 servings
 
           XKGR41A Don Fifield                 1 tb Butter
  2 1/4 c  Bread flour                         3 tb Cornmeal
    1/4 c  Rye flour (1 oz)                    2 tb Cocoa
    1/4 c  Whole wheat flour(1 1/3 oz)         2 tb Molasses
      1 tb Dry milk                        15/16 c  Water (7 1/2 fl.oz)
      1 ts Salt                                1 ts Dry yeast
 
  Place all ingredients (except liquids and yeast) inside the bread pan. Add
  liquid ingredients. Close cover and place dry yeast into the yeast holder.
  Press start.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: PUMNPKIN BREAD - PAN-1
 Categories: Breadmaker, Breads
      Yield: 1 servings
 
           XKGR41A Don Fifield                 1 tb Butter
  2 1/4 c  Bread flour                       1/4 c  Pumpkin; cooked and mashed
      1 tb Sugar                                    -(1 4/5 oz)
      1 tb Dry milk                          3/4 c  Water
      1 ts Salt                                1 ts Dry yeast
 
  Bake (Rapid) mode may be used. Place all ingredients (except liquids and
  yeast) inside the bread pan. Add liquid ingredients. Close cover and place
  dry yeast into the yeast holder. Press start.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: RAISIN BREAD - PAN-1
 Categories: Breadmaker, Breads
      Yield: 1 servings
 
           XKGR41A Don Fifield                 1 tb Butter
  2 1/4 c  Bread flour                       1/4 c  Raisins (1 1/2 oz)
      1 tb Sugar                             1/2 tb Cinnamon (optional)
      1 tb Dry milk                          7/8 c  Water
      1 ts Salt                                1 ts Dry yeast
 
  Place all ingredients (except liquids and yeast) inside the bread pan. Add
  liquid ingredients. Close cover and place dry yeast into the yeast holder.
  Select BAKE (LIGHT) mode. Press start.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: RYE BREAD - PAN-1
 Categories: Breadmaker, Breads
      Yield: 1 servings
 
           XKGR41A Don Fifield                 1 ts Salt
  2 1/4 c  Bread flour                         1 tb Butter
    1/4 c  Rye flour (1 oz)                    1 c  Water
      2 tb Sugar                               1 ts Dry yeast
      1 tb Dry milk                       
 
  Timer may be used. Place all ingredients (except liquids and yeast) inside
  the bread pan. Add liquid ingredients. Close cover and place dry yeast into
  the yeast holder. Press start.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: SPICY CHEESE LOAF - PAN-1
 Categories: Breadmaker, Breads
      Yield: 1 servings
 
           XKGR41A Don Fifield                 1 ts Dry mustard
  2 1/4 c  Bread flour                       1/4 ts Black pepper
      2 tb Sugar                             1/2 c  Cheddar cheese; shredded
      1 tb Dry milk                            1 tb Worcestershire sauce
      1 ts Salt                              7/8 c  Water
      1 tb Butter                              1 ts Dry yeast
 
  Bake (Rapid) mode may be used. Place all ingredients (except liquids and
  yeast) inside the bread pan. Add liquid ingredients. Close cover and place
  dry yeast into the yeast holder. Press start.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: NO-FAT BAGELS FOR BREADMACHINE
 Categories: Breadmaker, Breads, Low-cal
      Yield: 6 servings
 
           -Judy Garnett pjxg05a               3 c  Flour
      1 pk Yeast                               1    Egg white
    3/4 c  -Warm water; 110 deg            1 1/2    -water
 
    Place yeast and flour to bread pan of machine. Add egg white and warm
  water. Program for Manual, White Bread and press start. Allow bread to
  knead two times and then remove from pan.
   Shaping Bagels: Divide dough into 12 portions. Roll each piece into a
  smooth ball. Punch a hole in center of dough and shape like a bagel. Cover
  and let rise 20 minutes.
   In a large pot, bring 1 gal of water to a boil. Add 3 bagels at a time and
  simmer for 5 minutes turning once. Drain. Beat egg white and water together
  lightly. Brush bagles with egg white and water glaze. For variety sprinkle
  with onion or garlic bits or sesame or poppy seeds/ Bake in preheated 375
  deg oven 30 mins. or until brown. Makes 6.
    Adapted from: No Salt No Sugar No Fat Cookbook.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: BAGELS (BREADMAKER)
 Categories: Breads, Breadmaker
      Yield: 12 servings
 
----------------------------------SMALL (8----------------------------------
    2/3 c  Water                             2/3 c  Whole wheat flour
      1 tb Honey                           1 1/3 c  Bread flour
      1 ts Salt                                1 ts Yeast

---------------------------------MEDIUM (12---------------------------------
      1 c  Water                               1 c  Whole wheat flour
  1 1/2 tb Honey                               2 c  Bread flour
  1 1/2 ts Salt                            1 1/2 ts Yeast

---------------------------------LARGE (16---------------------------------
  1 1/3 c  Water                           1 1/3 c  Whole wheat flour
      2 tb Honey                           2 2/3 c  Bread flour
      2 ts Salt                            2 1/2 ts Yeast
 
  Set for dough cycle.Let the machine knead the dough once, and then let the
  dough rise for only 20 minutes in the machine. Even if your cycle runs
  longer, simply remove dough after 20 minutes and turn off the machine.
  Divide the dough into the appropriate number of pieces. Each piece should
  be rolled into a rope and made into a circle, pressing the ends together.
  You may find it necessary to wet one end slightly to help seal the ends
  together. Place these on a well greased baking sheet, cover and let rise
  only 15 to 20 minutes. Meanwhile, bring to a slight boil in a "nonaluminum
  pan", (Donna German uses a cast iron frying pan) about 2 inches of water.
  Carefully lower about 3 or 4 bagels at a time into the water, cooking for
  about 30 seconds on each side. Remove bagels, drain on a towel, sprinkle
  with poppy seeds, sesame seeds or dried onion bits if desired and place on
  the greased baking sheet. Bake in a preheated 550 degree oven for 8
  minutes. This recipe is from Donna German's first Breadmachine Cookbook,
  pages 160- 161.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: ANNE AND BILL'S APPLE OATMEAL BREAD WITH RAIS
 Categories: Breadmaker, Breads
      Yield: 1 servings
 
    1/2 c  Old fashioned rolled oats       1 1/2 tb Nonfat dry milk powder
    5/8 c  Water                           1 1/2 tb Applesauce*
    1/2 c  Unsweetened applesauce            1/3 c  Raisins
  2 3/4 c  Bread flour                         1 ts Ground cinnamon
  1 1/2 ts Salt                            1 1/2 ts Yeast*
      2 tb Brown sugar                    
 
  Place in bread pan. Select light crust setting. *Welbilt/Dak 1 1/2 pound
  machines take 2 teaspoons. Recipe calls for 1 1/2 T butter...I use
  applesauce. Hold back some water to begin with. Did not use raisin setting.
  Flavor outstanding. Very  moist, but not soggy.
   1 1/2 lb. loaf - Bread Machine Magic
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: OLD-FASHIONED WHEAT BREAD
 Categories: Breadmaker, Breads
      Yield: 1 servings
 
---------------------------------BETH LANE---------------------------------

-------------------------------ONE POUND LOAF-------------------------------
    3/4 c  Water                             1/3 c  Whole Wheat Flour
  1 1/2 tb Canola Oil                          2 tb Powdered Milk
  1 1/2 tb Maple Syrup                         1 ts Fine Sea Salt
  1 2/3 c  Unbleached All-Purpose Flour    1 1/2 ts Active Dry Yeast
 
  Put all the ingredients in the inner pan in the order listed, or in the
  reverse order if the manual for your machine specifies dry ingredients
  first andliquids last. Select Basic Wheat cycle, LIGHT SETTING (or the
  quivalent setting for your machine.  Push Start.
  
  Recipe from The Breadman's Healthy Bread Book by George Burnett.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: POTATO KUGEL BREAD
 Categories: Breadmaker, Breads
      Yield: 6 servings
 
---------------------------WENDY CERACCHE DBCP84B---------------------------

----------------------------MAKES A MEDIUM LOAF----------------------------
    3/4 c  Mashed Potatoes *                   1 tb Sugar
    3/4 c  Potato Water                        3 c  Bread Flour
  2 1/4 tb Vegetable Oil                   1 1/2 ts Yeast
    3/4 ts Salt                                2 ts Wheat Germ
 
  * Mashed Potatoes = Use boiled or instant, but add minced onion, parmesan
  cheese and horseradish. The dough is very liquid and the bread will not
  rise very high but it makes a chewy bread similar in texture to a knish or
  a potato kugel.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Quick Sourdough Bread
 Categories: Breadmaker, Breads
      Yield: 12 servings
 
  2 1/4 c  Bread Flour                       1/2 c  Dairy sour cream
      1 tb Wheat Germ                          1 tb Vinegar
  1 1/2 ts Sugar                             1/2    Egg white
      1 ts Salt                              1/2 tb Water
    1/4 ts Ginger                              1 ts Poppy seed
    1/2 c  Water                               2 ts Yeast
 
  Load as directed for your bread machine.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Wonder Bread--Golden Egg Bread
 Categories: Breadmaker, Breads
      Yield: 12 servings
 
  2 1/2 ts Yeast                               2    Eggs
      3 c  Bread flour                         6 tb Vegetable oil
  1 1/2 ts Salt                              3/4 c  Water
      4 tb Sugar                          
 
  Load according to your machine's directions. Bake on light.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Lemon Poppy Seed Bread
 Categories: Breadmaker, Breads
      Yield: 12 servings
 
    3/4 c  Water                               2 tb Honey
      3 c  Bread flour                       1/2 c  Almonds, toasted & sliced
  1 1/2 tb Dry milk                            1 tb Lemon peel
      1 ts Salt                                3 tb Poppy seeds
  1 1/2 tb Butter                              2 ts Lemon extract
    3/4 c  Lemon Yogurt                        2 ts Yeast
 
  You can also use sour cream instead of the yogurt for a bit of a different
  taste. Load as directed for your bread machine.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Walnut-Onion Herb Bread
 Categories: Breads, Breadmaker
      Yield: 8 servings
 
  1 1/4 tb Active dry yeast                  1/4 c  Chopped fresh dill
      2 tb Sugar                                    Or
      1 c  Warm water (105-115)            1 1/2 tb Dried dill
      1 c  Warm milk (105-115)             4 1/2 c  Flour
      1    Egg                               1/3 c  Minced white onion
      2 ts Salt                              2/3 c  Coarsely chopped walnuts
      2 tb Walnut oil or unsalted buttr   
 
  *This recipe is for making bread in a casserole dish with no kneading. To
  make it in a bread machine cut liquid and flour in half. In a small bowl,
  sprinkle the yeast and a pinch of sugar over the warm water. Stir to
  dissolve and let stand until foamy, about 10 minutes. In a large bowl,
  combine the mild, remaining sugar, egg, salt, oil or butter, dill and 1 1/2
  cups flour. Beat with a wisk or heavy duty mixer until smooth. Add the
  yeast mixture and remaining flour 1/2 cup at a time, beating vigorously
  about 2 minutes. Batter will be sticky. Cover with plastic wrap and let
  rise in a warm area until doubled in bulk, about 1 hour. Sprinkle the onion
  and walnuts over the top of the batter and stir down, beating vigorously to
  evenly distribute. Turn into a well greased 3-quart casserole or souffle
  dish, 9-inch springform pan, or 9-inch kugel of tube mold. Cover loosley
  with plastic wrap and let rise in a warm area until doubled in bulk, about
  30 minutes. Preheat the oven to 375 degrees. Bake in the center of the oven
  until the top is crusty brown, hollow when tapped and a cake tester
  inserted into the center comes out clean, about 45-50 minutes. Run a sharp
  knife around the sides of the pan and turn out of the pan onto a rack to
  cool right side up. Variation: add 4 ounces mozzarella cheese, cut into
  cubes. *For Bread machine, dump in all ingredinets and push start.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: SAUCY APPLE BREAD * ElecBr-1
 Categories: Breadmaker, Breads, Apples
      Yield: 1 servings
 
--------------------------------1 POUND LOAF--------------------------------
           -Marie Frainier *DGCP02C*       2 1/2 tb Honey
    1/2 c  Apple cider                       1/3 ts Vanilla extract
  1 1/3 c  White bread flour               2 1/2 tb Unchopped walnuts
    3/4 c  Plus (see Below)                2 1/2 tb Beaten egg
      1 tb Wheat flour                       1/3 c  Unsweetened applesauce
      1 ts Salt                              1/3 c  Unpeeled granny smith apples
  2 1/2 tb Plain yogurt                    1 1/4 ts Yeast (active dry)
 
  *** core and dice unpeeled apple.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: APPLE OAT BREAD * ElecBr-1
 Categories: Breadmaker, Breads, Apples
      Yield: 1 servings
 
--------------------------------1 POUND LOAF--------------------------------
           -Marie Frainier *DGCP02C*           1 tb Concentrated apple juice
    1/2 c  Water                               2 ts Lemon juice
  1 1/3 c  White bread flour                   1 tb Honey
    2/3 c  Wheat flour                         2 tb Yogurt
      2 ts Dry milk                            2 ts Molasses
      1 ts Salt                              1/4 c  Oats
      2 ts Butter                              2 ts Yeast (active dry)
    1/2 c  Canned/chopped apples          
 
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: WHOLE WHEAT SUNFLOWER BREAD
 Categories: Breadmaker, Breads
      Yield: 1 servings
 
           1 pound loaf                        1 ts Salt
    1/3 c  Old fash rolled oats                1 tb Applesauce
    5/8 c  Buttermilk                          1 tb Brown sugar
      1    Egg                                      Grated rind 1 orange
      1 c  Whole wheat flour                 1/4 c  Sunflower seeds
      1 c  Bread flour                       1/4 ts Baking soda
      2 ts Wheat gream                         3 ts Yeast
 
  Crust light. Bake.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: BASIC WHITE BREAD
 Categories: Breadmaker, Breads
      Yield: 1 servings
 
           --1 1/2 pound loaf              1 1/2 ts Salt
    1/2 c  Water                           1 1/2 tb Butter/marg/applesauce
    5/8 c  Milk                                3 tb Sugar
      3 c  Bread flour                     1 1/2 ts Yeast
 
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: EGG BREAD
 Categories: Breadmaker, Breads
      Yield: 1 servings
 
           1 1/2 pound loaf                1 1/2 ts Salt
    3/4 c  Milk                                3 tb Applesauce
      2    Eggs                              1/4 c  Sugar
      3 c  Bread flour                     1 1/2 ts Yeast
 
  Crust light.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: BASIC WHOLE WHEAT
 Categories: Breadmaker, Breads
      Yield: 1 servings
 
           1 pound loaf                        1 c  Bread flour
    1/4 c  Water                               1 ts Salt
    3/8 c  Milk                                1 tb Applesauce (oil)
      1    Egg                                 1 tb Honey
      1 c  Whole wheat flour                   2 ts Yeast
 
  Crust light Bake.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: SAN DIEGO SUNSHINE
 Categories: Breadmaker, Breads
      Yield: 1 servings
 
           1 pound loaf                    1 1/2 tb Applesauce (butter)
    3/4 c  Water                               1 tb Brown sugar
  1 1/3 c  Bread flour                         1 tb Honey
    2/3 c  Whole wheat flour                        Grated rind of 1 orange
      1 ts Salt                            1 1/2 ts Yeast
 
  Crust: light. Bake.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Luscious Luau Bread
 Categories: Breadmaker, Breads
      Yield: 1 servings
 
    3/4 c  Water**                             2 tb Shredded carrots
      1 tb Dry milk**                        1/4 c  Flaked, shredded coconut
      1 tb Butter (cut up)                   1/2 c  Crushed pineapple
  2 1/3 c  Bread flour                       1/3 c  Chopped macadamia nuts
    1/2 ts Salt                                2 ts Yeast
  1 1/2 tb Brown sugar                              ***1/2 t cinnamon if desired
 
  Drain the pineapple well. Juice may be substituted for up to 2/3 of the
  water. ** May use regular milk for water and powdered milk. Put all
  ingredients into pan. Select light crust, sweet bread. Start Marie
  Frainier/dgcp02c Formatted by Dell Pagano/njmg38b
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: LINDA'S EASY POTATO BREAD
 Categories: Breadmaker, Breads
      Yield: 1 servings
 
           1 1/2 pound loaf                1 1/2 ts Salt
    1/4 c  Instant potato flakes           1 1/2 tb Applesauce (butter)
    3/4 c  Milk                            1 1/2 tb Sugar
    3/8 c  Water                               2 ts Yeast
      3 c  Bread flour                    
 
  crust light.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: MIDNIGHT-SUN BREAD
 Categories: Breadmaker, Breads
      Yield: 1 servings
 
           1 1/2 pound loaf                    2 tb Honey
  1 1/8 c  Buttermilk                               Grated rind 1 small orange
      3 c  Bread flour                     1 1/2 ts Caraway seeds
  1 1/2 ts Salt                              1/2 c  Raisins
      2 tb Applesauce (butter)                 2 ts Yeast
 
  Bake Light
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: ENGLISH TOASTING BREAD
 Categories: Breadmaker, Breads
      Yield: 1 servings
 
           1 1/2 pound loaf                    2 ts Sugar
    3/4 c  Milk                              1/4 ts Baking soda
    3/8 c  Water                               2 ts Yeast
      3 c  Bread flour                              Cornmeal
      1 ts Salt                           
 
  This si a special bread, coated with cornmeal, so it needs to be baked in a
  loaf pan in the oven. Heavenly with orange marmalade.
  
  Put all ing. in b/m except cornmeal. Dough setting.
  
  When machine beeps, remove bread pan & turn out dough onto floured
  countertop.
  
  Grease an 8 1/2x 4 1/2 x 2 1/2-inch loaf pan; sprinkle all sides with
  cornmeal. Place dough into prepared loaf pan. With your hands, carefully
  press it evenly into pan. Sprinkle the top with cornmeal. Cover and let
  rise in a warm oven for 20 to 30 min or until dough almost reaches top of
  pan. To warm oven slightly, turn oven on Warm setting for 2 minutes then
  turn off) Preheat oven to 400F & bake 25 min. Cool.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: TANGY BUTTERMILK CHEESE BREAD
 Categories: Breadmaker, Breads
      Yield: 1 servings
 
           1/2 pound loaf                  1 1/2 tb Sugar
  1 1/8 c  Buttermilk                        3/4 c  Grated extra-sharp cheese
      3 c  Bread flour                     1 1/2 ts Yeast
  1 1/2 ts Salt                           
 
  Use extra sharp cheese. Bake light.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: BMM HERB BREAD
 Categories: Breadmaker, Breads
      Yield: 1 servings
 
           1 1/2 pound loaf                1 1/2 tb Sugar
      3 tb Applesauce (butter)               1/2 ts Dried dill
    1/2 c  Chopped onion                     1/2 ts Dried basil
      1 c  Milk                              1/2 ts Dried rosemary
      3 c  Bread flour                     1 1/2 ts Yeast
  1 1/2 ts Salt                           
 
  Place all ingred. including onion mix in pan. select light crust & press
  start.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: ANITA'S ITALIAN HERB BREAD
 Categories: Breadmaker, Breads
      Yield: 1 servings
 
           1 1/2 pound loaf                    1 tb Sugar
  1 1/8 c  Buttermilk                        1/2 c  Parmesan cheese
      3 c  Bread flour                       1/4 ts Dried basil
  1 1/2 ts Salt                              1/4 ts Dried oregano
  1 1/2 tb Applesauce (oil)                1 1/2 ts Yeast
 
  Crust light. Bake.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: HEAVENLY WHOLE WHEAT BREAD
 Categories: Breadmaker, Breads
      Yield: 1 servings
 
           1 pound loaf                        3 tb Applesauce (butter)
    3/4 c  Water                               1 tb Sugar
  1 1/3 c  Whole wheat flour                   3 tb Instant Potato flakes
    2/3 c  Bread flour                     1 1/2 ts Yeast
      1 ts Salt                           
 
  Good!! Crust: light. Bake.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: DEBBIE'S HONEY WHOLE WHEAT BREAD
 Categories: Breadmaker, Breads
      Yield: 1 servings
 
           1 pound loaf                        2 ts Applesauce
    3/4 c  Milk                                3 tb Honey
      2 c  Whole wheat flour                   2 ts Yeast
    1/2 ts Salt                           
 
  Crust light. Bake.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: MADELEINE'S NEIGHBORLY BREAD
 Categories: Breadmaker, Breads
      Yield: 1 servings
 
           1 pound loaf                      1/4 c  Plain mashed potato*
    3/8 c  Milk                                1 ts Salt
    1/4 c  Potato water                        1 tb Applesauce (butter)
  1 1/3 c  Whole wheat flour                   1 tb Honey
    2/3 c  Bread flour                         2 ts Yeast
 
  Crust light.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: APPLE-BUTTER WHEAT BREAD
 Categories: Breadmaker, Breads
      Yield: 1 servings
 
           1 pound loaf                        1 ts Salt
    5/8 c  Water                               1 tb Applesauce (butter)
      1 c  Allpurpose flour                    3 tb Apple butter
      1 c  Whole wheat flour               1 1/2 ts Yeast
 
  Crust light. Bake.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: DAILY BREAD
 Categories: Breadmaker, Breads
      Yield: 1 servings
 
           1 pound loaf                        1 ts Salt
      3 tb Millers bran                        1 tb Applesauce
    1/4 c  Milk                                3 tb Honey
    3/8 c  Water                             1/4 c  Sunflower seeds
      1    Egg                                 2 ts Yeast
      2 c  Whole wheat flour              
 
  Crust: light. Bake.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: SHREDDED-WHEAT BREAD
 Categories: Breadmaker, Breads
      Yield: 1 servings
 
           1 pound loaf                        1 tb Applesauce
      1    Large shredded-wheat biscuit    1 1/2 tb Brown sugar
    7/8 c  Water                           1 1/2 tb Honey
      2 c  Whole wheat flour                   2 ts Yeast
      1 ts Salt                           
 
  Crust light. Bake.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: MOM'S BREAD ROLLS FOR THE BM
 Categories: Breads, Breadmaker
      Yield: 24 servings
 
           * JAN CARGILL ** VHPK03A          1/2 tb Salt
    2/3 c  Milk                                1 tb Shortening
    2/3 c  Water                               1 pk Yeast or 1 env. dry yeast
  1 1/3 tb Sugar                               3 c  Flour
 
  Dissolve yeast in a 1/4 cup of lukewarm water. Combine milk,water,sugar
  ,salt and shortening.  Stir until dissolved and lukewarm. Add yeast
  (dissolved in water). Sift flower (about 6 cups) only enough so you can
  knead it-(so it wont stick to fingers) for 10 Min.. Place in greased bowl
  and let rise (warm room) 1 1/2 hrs. (or until doubled in bulk) Punch down
  with knife and let rise again 1/2 hr. .Cut up in small pieces and roll
  around in hands and place in tin . (To form a small ball). Let rise for 1
  1/4 hrs. (Put dough on floured board to work with). Bake in oven for 30 to
  40 min at 350 degrees. Recipe from Marion Cargill of Island Pond, Vermont
    The ingredient amounts have been adjusted for the BREAD MACHINE. You will
  need to follow your bread machine directions for making the bread. The
  above directions are for BY HAND bread making only.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Herman Starter
 Categories: Breads, Breadmaker
      Yield: 1 servings
 
-------------------------------I.E.S.JJGF65A-------------------------------
      2 tb Or 2 envelopes active dry           1 c  Sugar
           Yeast                               2 c  All purpose white flour
    1/4 c  Warm water                          2 c  Milk (see note)
 
    DAY,1: Sprinkle yeast over warm water. Add 1 tablespoon of the sugar and
  let stand a few minutes until yeast is active and swelling. Combine
  remaining sugar,flour and milk in a 4 t0 6 quart glass,plastic or pottery
  bowl or container.(Do not use metal bowls or utensils as these may retard
  starter growth). With a wooden spoon, stir in active yeast mixture. Cover
  loosely with a towel so Herman can breathe.  Let stand in a warm draft free
  place overnight.
    DAYS,2, 3,and 4: Stir daily with a wooden spoon. Keep covered. Keep cool.
    DAY,5: Stir in 1/2 cup sugar,1 cup milk and 1 cup flour. Let stand 24
  hours.
    DAYS,6, 7, 8, and 9: Stir daily with a wooden spoon.
    DAY,10: Repeat DAY 5, stirring in 1/2 cup sugar,1 cup milk and 1 cup
  flour.
    THIS gives you enough starter to use freely in recipes and/or give away.
  Herman may be replenished as needed but can go no more than 5 days at room
  temperature between feedings.  After feeding, wait 24 hours before using
  the renewed starter.
    DAILY stirring helps keep yeast mold from forming.
    Most directions specify that Herman not be refrigerated since cooler
  temperatures slow the growth and "souring" of the starter. It is, however,
  a safer course for busy cooks with fast growing starters. Herman also is
  freezer-friendly and may be kept on ice between baking impulses if you get
  bored.
    NOTE: If desired,substitute buttermilk for milk in starter for more
  flavor and less fat.  If more starter is needed, additions may be doubled
  when 2 or more cups of starter are used.....
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: BREAD FAT SUBSTITUTE - APPLESAUCE
 Categories: Tips, Breads, Apples, Breadmaker
      Yield: 1 servings
 
           -LINDA CALDWELL  KKPD13B       
 
  Try substituting unsweetened applesauce for the fats called for in your
  bread recipes. This even works with chocolate cake! Many can't tell any
  difference in taste and the pectin in the applesauce keeps the bread moist
  longer. I buy the small Motts individual containers so I don't have a large
  jar going bad in the fridge. I've read that you can use up to one
  tablespoon of applesauce per cup of flour. If you do make this substitution
  hold out about 1/8 to 1/4 cup of the liquid in the recipe and add it back
  in a tsp. at a time during the kneading cycle.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Hawaiin sweet bread
 Categories: Breads, Breadmaker
      Yield: 1 servings
 
      3 ts Dry yeast                         1/4 ts Lemon extract
      5 tb Sugar                             1/4 ts Vanilla extract
      3 c  Bread flour                         2    Eggs
    3/4 ts Salt                                4 tb Butter
      2 tb Dry milk                            1 c  Warm water
      2 tb Instant potato flakes          
 
  This is from "Great Bread Machine Recipes" by Norman A. Garrett.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: KING ARTHUR FLOUR - SOURDOUGH STARTER TIPS 1
 Categories: Information, Breads
      Yield: 1 servings
 
           -DEBBIE CARLSON   (PHHW01A)              -KING ARTHUR FLOUR HINTS
 
  The following information comes from King Arthur Flour "A Short Course in
  Cooking With & Keeping the Elusive Wild Yeast".
  
  What is a Sourdough Starter? "A sourdough starter is a wild yeast living in
  a batter of flour and liquid. Yeasts are microscopic fungi related
  distantly to mushrooms. There are many varieties of these tiny organisms
  around us everywhere. Wild yeasts are rugged individualists which can
  withstand the most extreme of circumstances. Some will make delicious
  loaves of bread; others will create yogurt and cheese out of milk; still
  others will turn the juices of grains and fruit into beer and wine."
  "Active dry yeast, the kind we can buy in packets at our grocer's, is a
  domesticated descendant of these wild relatives, one which has been grown
  for flavor, speed of growth and predictability. But domestic yeasts are
  much more fragile and can't be grown at home without eventually reverting
  to their original wild state."
  
  "If you can imagine a world without any packets of active dry yeast, you
  can imagine how important your sourdough starter would be to you. Without
  it, you would be doomed to some pretty awful eating. It is no wonder that
  sourdough starters were treasured, fought over, and carried to all ends of
  the earth.  To the early prospectors, it was such a valued possession
  (almost more than the gold they were seeking), that they slept with it on
  frigid winter nights to keep it from freezing. (Ironically, freezing won't
  kill a sourdough starter although too much heat will.)"
  
  Fermentation (or the Microscopic Magic of Yeast): "As we mentioned above,
  yeast is a microscopic fungus.  As it feeds on the natural sugars in grain,
  it multiplies and gives off carbon dioxide (just as we do when we breathe).
  This invisible activity of yeast is called fermentation. When you make
  bread with wheat, by kneading the long elastic strands of wheat protein
  (called gluten) into an elastic mesh, you create traps for these carbon
  dioxide bubbles causing the dough to expand as if it contained a million
  tiny balloons."
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: KING ARTHUR FLOUR - SOURDOUGH STARTER TIPS 2
 Categories: Information, Breads
      Yield: 1 servings
 
           -DEBBIE CARLSON   (PHHW01A)              -KING ARTHUR FLOUR HINTS
 
  (Continued) How to Feed & Care for Your Sourdough Starter:
  
  "Keeping a sourdough starter is somewhat like having a pet because it needs
  to be fed and cared for.  But its requirements are simple and not time
  consuming. Baking with sourdough is also a simple process. All it takes is
  a little planning and timing. The results are so satisfying, you'll grow to
  treasure your invisible pet the way our ancestors did."
  
  "When you receive your starter, refrigerate it if you don't intend to feed
  it immediately (at any rate, starter should be fed as soon as possible
  after you receive it). To feed it for the first time, snip off a corner of
  the plastic bag and squeeze the starter into a glass or ceramic bowl (not
  metal).  Stir in 3 cups of lukewarm water (what feels comfortable on your
  wrist) and 3 cups of unbleached all-purpose flour. Mix until it's well
  blended and the consistency of pancake batter. Let the replenished starter
  sit at room temperature for at least 12 hours to give the yeast a chance to
  multiply and become active before you put it in the refrigerator.
  Ordinarily you would feed your starter when you remove some to bake with
  it.  A good rule of thumb is to replenish it every two weeks or so,
  preferably because you made a wonderful loaf of sourdough bread, a stack of
  pancakes or a delicious sourdough cake." (This previous paragraph is for
  those people who have ordered King Arthur's Sourdough Starter from their
  catalog.)
  
  "During the time the starter is stored in the refrigerator, it becomes
  relatively dormant which is why it can survive so long with so little
  attention. You'll find that a clear, amber colored liquid will accumulate
  on the surface of the starter. This liquid contains 12% to 14% alcohol."
  
  "When yeast is in contact with air, it produces carbon dioxide; when it's
  not, it produces alcohol.  When you blend the alcohol back into the
  starter, it helps produce the unique flavor you find in good sourdough
  breads.  For milder flavor, you can pour off some of the alcohol if you
  wish although this will thicken the starter requiring a bit more liquid to
  return it to its "pancake batter" consistency. (To "sweeten" a starter in
  another way, see Troubleshooting which follows.) The alcohol itself
  dissipates during the baking process." (Continued)
  
  ~---06/30 08:58 pm        LORELI Loafing and Laughing in OcL
         FOOD AND WINE BB TOPIC: BREADS BY MACHINE TIME: 06/30 9:08 PM
  
  TO:      LORELI AGUDA   (WSKD49A) FROM: LORELI AGUDA (WSKD49A) SUBJECT:
  "MEGA 500+" FOR JUDY
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: KING ARTHUR FLOUR - SOURDOUGH STARTER TIPS 3
 Categories: Information, Breads
      Yield: 1 servings
 
           -DEBBIE CARLSON   (PHHW01A)              -KING ARTHUR FLOUR HINTS
 
  (CONTINUED) Storing Your Starter:
  
  "Once your sourdough pet is cold and relatively dormant, it can survive
  quite a long time between "feedings." It is certainly not as demanding as
  children, or more traditional pets, but it isn't happy just sitting for
  months on end like a packet of commercially dried yeast either." "Freezing:
  You may be able to ignore your starter for a month or even much longer, but
  if you know you're going to be away for a time, you can store it (unlike
  children or pets) in the freezer. You may want to transfer it to a plastic
  container first as it will expand as it freezes. When you are ready to use
  it again, give it a day to revive, feed it a good meal, give it another day
  to build up an armada of fresh, new wild siblings and it will be ready to
  go to work."
  
  "Drying:  An alternative storage method is to dry your starter by spreading
  it out on a piece of heavy plastic wrap or waxed paper. Once it's dry,
  crumble it up and put it in an airtight container. Store it some place
  cool, or, to be safe, in the freezer. To reactivate the dried starter,
  grind it into small particles with a hand cranked grinder, a blender or a
  food processor.  Pour 1 to 1 1/2 cups of warm water (what feels comfortable
  on your wrist) into a glass or ceramic bowl. Stir in and dissolve a
  tablespoon of sugar or honey. This isn't necessary but it gives the yeast
  an easy "first course."  Blend in an equal amount of flour and dried
  starter.  Cover the bowl with plastic wrap and watch for small telltale
  bubbles which should begin to appear on the surface within a few hours.
  Once you see them you'll know it's alive and well. Let it continue to feed
  and grow for a further 12 hours before you cover and refrigerate it." How
  to Remove Some Starter for Baking:
  
  "With a spoon or wire whisk, blend the liquid back into the starter and
  then measure out the quantity required by your recipe. Replace the amount
  taken with equal amounts of flour and water. Since many recipes are based
  on using 1 cup of starter, you would return to your starter pot, 1 cup of
  flour and 1 cup of water. (This actually makes 1 1/3 cups more starter but
  you can adjust the amount whenever you want.) As you did when you first fed
  your starter, let it sit at room temperature for at least 12 hours to give
  the yeast a chance to "feed" and multiply before you chill it again."
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: KING ARTHUR FLOUR - SOURDOUGH STARTER TIPS 4
 Categories: Information, Breads
      Yield: 1 servings
 
           -DEBBIE CARLSON   (PHHW01A)              -KING ARTHUR FLOUR HINTS
 
  (CONTINUED) TROUGLESHOOTING
  
  Feeding Without Baking:  "If you have been busy or away, you can always
  feed your starter without baking anything. Stir the mixture together, take
  out and discard 1 cup of starter and replenish as above, stirring in 1 cup
  water and 1 cup flour. (Or instead of discarding the starter you removed,
  ask a neighbor if he or she would be interested in adopting a starter of
  his/her very own.)  Let the resuscitated mixture sit at room temperature
  for 12 hours or so before you return it to the refrigerator."
  
  Treating a "Sluggish" Starter:  "If you feel that your starter is just not
  "up to snuff," dissolve a teaspoon of yeast in the cup of water you mix
  into the starter when you feed it. (If you live in an area where water is
  chlorinated, let some sit out overnight to allow the chlorine to dissipate
  to preclude any interference with the development of the sourdough
  micro-organisms)."
  
  Sweetening a Starter:  "If your starter becomes too sour, take out 1 cup,
  dispose of the remainder, and add 2 cups of each of flour and water to
  refreshen it."
  
  Increasing Your Starter:  "If you want to grow a large amount of starter to
  give some to a friend or to do a lot of baking, simply increase the amount
  you feed it."
  
  Resuscitating a Neglected Starter:  "If your sourdough starter has sat in
  the refrigerator months beyond the point of health, give it a fighting
  chance for survival before you throw it out. A little warmth and a good
  meal of strong, high energy carbohydrates may be all it needs to get it off
  and running again."
  
  "The layer of liquid on the surface will probably be very dark, making it
  look as if the starter must surely have expired. Quell your fear, wrestle
  the top off the jar and give it a sniff. If it smells the way it should,
  though exceptionally sour, it may just be sitting there in a dormant state
  waiting to be fed. The only way to know is to give it a meal."
  
  "Blend it back together and pour it into a glass or ceramic bowl. (Take
  this opportunity to give its jar a good wash.) As the starter will probably
  be quite thin, mix in 2 cups of flour and 1 cup of water to nourish and
  thicken it. Leave the bowl out on the counter where it will be warm and
  visible." (Continued)
  
  ~---06/30 09:00 pm        LORELI Loafing and Laughing in OcL
         FOOD AND WINE BB TOPIC: BREADS BY MACHINE TIME: 06/30 9:08 PM
  
  TO:      LORELI AGUDA   (WSKD49A) FROM: LORELI AGUDA (WSKD49A) SUBJECT:
  "MEGA 500+" FOR JUDY
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: KING ARTHUR FLOUR - SOURDOUGH STARTER TIPS 5
 Categories: Information, Breads
      Yield: 1 servings
 
           -DEBBIE CARLSON   (PHHW01A)              -KING ARTHUR FLOUR HINTS
 
  (CONTINUED) "In a couple of hours you may see tiny bubbles appear on the
  surface.  If so, cheer your brew on by keeping it warm and covered
  overnight.  In the morning, celebrate by making sourdough pancakes (which
  you'll find ...in our "King Arthur
  
  Flour 200th Anniversary Cookbook").  They are delicious and quick. Give the
  remaining starter another feeding, let it sit for 12 more hours to ensure
  its reawakened vigor before you tuck it back in the frig. Then quietly
  heave a sigh of relief and congratulate yourself on your rescue." How to
  Decide if You Need to Start Over (groan):
  
  "If your sourdough begins to mold or develop a peculiar color or odor
  instead of a "clean, sour aroma," give a sigh, throw it out and, if you're
  patient, start again. Along with the vital yeasts, you may have
  inadvertently nurtured a strain of bacteria that will not be wonderful in
  food.  This happens very infrequently so don't let this possibility
  dissuade you from a sourdough adventure."
  
  Starter Variations:
  
  "Here are some variations on the basic flour/liquid/yeast combination that
  will produce sourdough starters with different personalities.
  
  *Substitute 1 cup of stone ground whole wheat flour for 1 of the unbleached
  all-purpose flour.
  
  *For tap water, substitute water from cooking potatoes.
   It contains nutrients which any kind of yeast loves and along with making
  the yeast happy, it creates great flavor in bread.
  
  *Substitute buttermilk for tap water.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: KING ARTHUR FLOUR - VITAL WHEAT GLUTEN TIPS
 Categories: Information, Breads
      Yield: 1 servings
 
           -DEBBIE CARLSON   (PHHW01A)              -KING ARTHUR FLOUR HINTS
 
  "One of the most frequently asked questions of us here at King Arthur Flour
  is, 'What is gluten?'  Gluten is an element of the wheat berry that
  contains two special proteins, gluten in and gliadin. When you are making
  bread, and you add liquid to the flour, you get these two proteins in
  business.  They start to interact and form a web which traps the carbon
  dioxide that the yeast is giving off. This web is developed during the
  kneading process.  Wheat is the only grain which contains gluten."
  
  "To use gluten, we have found that adding a tablespoon for each cup of
  flour called for in the recipe will increase the rise in the bread from 25%
  to 30%.  The proper way to measure the gluten is to put 1 tablespoon of the
  gluten in your measuring cup and then spoon the flour into the cup on top
  of the gluten. Level off the flour with the back of a knife."
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: KING ARTHUR FLOUR - BAKING TIPS
 Categories: Information, Breads
      Yield: 1 servings
 
           -DEBBIE CARLSON   (PHHW01A)              -KING ARTHUR FLOUR HINTS
 
  1.  Yeast Proofing:  To "proof" yeast, first dissolve the
    sugar (about 1 Tbsp. for each 2 cups liquid) or other
    sweetener in warm water (about 95 degrees) and then add
    your yeast.  Wait several minutes for it to dissolve
    and begin to "work", or develop tiny bubbles.  If it
    doesn't show signs of life, discard it and try another
    batch.  Because yeast doesn't like salt, add it after
    the yeast is "proofed".
  
  2.  A Better Measure:  Because flour settles and compacts
    in storage, fluff it up before you measure.  Then,
    gently sprinkle it into your measuring cup and scrape
    the excess off with the back of a knife.  This will
    insure a 4 oz. cup of flour rather than the 5 oz. you
    would have if you scooped it out with your cup. 3. Rest When You "Knead"
  It!:  After 3 or 4 minutes of
    kneading dough, let it rest for a few minutes.  The
    rest relaxes the dough and makes the remaining kneading
    easier.
  
  4.  Liquid Assets:  Instead of the water your recipe calls
    for, try juices, bouillon, or water you've cooked
    vegetables in.  Instead of milk, try buttermilk,
    yogurt, or sour cream.  It can add a whole new flavor
    and improve nutrition.
  
  5.  Sweeteners:  Even though you don't need it when making
    bread, a little sugar can bring out flavor, just as
    salt can.  For added moisture, try honey, maple syrup,
    or regular or dark unsulphured molasses.
  
  6.  Oil for Longevity:  If you don't mind a few extra
    calories (12 to 15) per slice (a slice of bread without
    fat has only 60 to 65 calories!), add a couple of
    tablespoons of butter or vegetable oil to your dough,
    and your bread will stay fresher for a longer period. 7. Storing King
  Arthur Flour:  If you use your flour
    fairly quickly, store it in a cool, dry cupboard and
    stick a couple of bay leaves in the bag to discourage
    any visitors.  If you use your flour more slowly,
    especially your whole wheat, put it in a lock-type
    plastic bag and store it in your freezer. 06/30 09:22 pm LORELI Loafing
  and Laughing in Ocala,L
         FOOD AND WINE BB TOPIC: BREADS BY MACHINE TIME: 06/30 9:24 PM
  
  TO:      LORELI AGUDA   (WSKD49A) FROM: LORELI AGUDA (WSKD49A) SUBJECT:
  "MEGA 500+" FOR JUDY
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: OAT-WHEAT BAGEL BREAD
 Categories: Breadmaker, Breads
      Yield: 1 servings
 
  1 1/2 ts Yeast - 1                       1 1/2 ts Cinnamon  1
  1 1/2 ts Gluten - 1                          1 ts Salt - 1 1/2
  1 1/2 c  Oat flour  1                        3 tb Honey - 2
  1 1/2 c  Whole wheat flour - 1               1 c  Water - 5 1/2 oz
 
  1437 cal - 1030 - Amounts are for 1 1/2 pound loaves - amounts to the right
  are for 1 pound loaves. Variations: Add 1/3 c grated or chopped carrots,
  millet and/or sunflower seeds. 18/6/93
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: ANOTHER SOURDOUGH STARTER
 Categories: Breads, Sourdough, Starter
      Yield: 1 servings
 
           Kyllikki Fuller                
 
  Make a starter of 1 bottle stale beer with equal parts of flour. Let set as
  usuall until you have a sourdough starter (about 3 days) then mix 1 cup
  starter with 2 cup warm water, 4 T sugar and 2-1/2 cups flour. Beat till
  smooth. Set in gas oven (turn off) and let sit 28 hours. Beat in 3 eggs, 1
  T salt, 1 Cup sour cream, 1/3 cup bacon grease and enough flour to make a
  soft dough. (about 7-8 cups) knead till smooth. Let rise till doubled punch
  down and let rise again. Form into 2 loves. Let rise. Bake 375 about 30
  minutes. IT has taken anywhere from 3 hours to 12 hours to rise so hang in
  there. This was the sourest sourdough I'd ever eaten but it was to die for.
  from Kylli
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: BASIC SOURDOUGH STARTER (WITH POTATO)
 Categories: Breads, Sourdough, Starter
      Yield: 1 servings
 
           -NFXS18B                          1/2 tb Active dry yeast
           Lg baking potato peeled,cube        1 ts Sugar
      1 c  White flour                    
 
  Cook potato in water to cover until tender. Pour off liquid to measure 1 c,
  saving potato for other use. Let potato water cook to lukewarm. In a glass
  or ceramic bowl that has been scalded, place flour, yeast and sugar; add
  lukewarm potato water and stir in well. Cover with plastic wrap and pierce
  with fork to release gases. Place in a warm, draft-free location at an even
  85F for 2 days; stir several times daily. (do not let sourdough starter
  rise above 95F because higher temp are favorable to less desireable
  microorganisms) Refrigerate until ready to use. Replenish with one c flour
  and 3/4 c water and let stand overnight or 12 hrs in a warm location before
  refrigerating again. When replenishing, add lukewarm water with flour.
  Starter should be at room temp when using in recipes, always after having
  stood 12 hrs from addition of replenishing flour and water. At least 1 c
  should remain to refrigerate.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: WHOLE-WHEAT SOURDOUGH STARTER
 Categories: Breads, Sourdough, Starter
      Yield: 1 servings
 
           NFXS18B                             1 ts Active dry yeast
  1 1/2 c  Whole wheat flour               1 1/2 x  Lukewarm water
 
  In a glass or ceramic bowl or jar that has been scalded, combine flour and
  yeast, add water and blend well. Cover with plastic wrap and pierce with
  fork to release gases. Place in a warm, draft-free location at an even 85F
  for 18-24 hrs; stir several times daily. Refrigerate until ready to use. If
  you have several starters, keep whole wheat separate from others to
  preserve its own distinctive flavor. Whole wheat starter does not have as
  much rising action as that made with white flour; you may have to plan
  longer rising times. To replenish, always use whole wheat flour.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: YOGHURT SOURDOUGH STARTER
 Categories: Breads, Sourdough, Starter
      Yield: 1 servings
 
           NFXS18B                             2 tb Natural plain yoghurt
      1 c  Low fat milk                        1 c  White flour
 
  Heat milk to 100F on thermometer. Remove from heat and stir in yoghurt.
  Pour into scalded glass jar or bowl, cover with plastic and place in a warm
  location for 18 hrs. Consistency will be like thin yoghurt. Stir in flour
  until well blended, cover again with plastic and pierce with fork to
  release gases. Place in a warm draft-free location at an even 85F for 2
  days; stir several times each day. It should have a strong sourdough smell
  and show bubbles. Refrigerate until ready to use. When replenishing
  starter, add lukewarm milk instead of water.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: BASIC SOURDOUGH STARTER
 Categories: Breads, Sourdough, Starter
      Yield: 1 servings
 
           NFXS18B                           3/4 c  Milk
      1 ts Active dry yeast                    1 c  Flour *
    1/4 c  Warm water                     
 
  Dissolve yeast in warm water in 3-qt glass bowl. Stir in milk. Stir in
  flour gradually. Beat until smooht. Cover with towel; let stand in warm,
  draft-free place until starter begins to ferment, about 24 hrs. (bubbles
  will appear on surface of starter) If starter has not begun fermentation
  after 24 hr, discard and begin again. If fermentation has begun, stir well;
  cover tightly with plastic wrap and return to warm, draft-free place. Let
  stand until foamy, 2-3 days. When starter has become foamy, stir well; pour
  into 1-qt crock or glass jar with tighlty fitting cover. Store in frig.
  Starter is ready to use when a clear liquid has risen to top. Stir before
  using. Use 1 c starter in recipe; reserve remaining starter. Add 3/4 c milk
  and 3/4 c flour to reserved starter. Store covered at room temp until
  bubbles appear, about 12 hrs, refrigerate. Use starter regularly, every
  week to 10 days. If the volume of the breads you bake begins to decrease,
  dissolve 1 t yeast in 1/4 c warm water. Stir in 1/2 c milk, 3/4 c flour and
  the remaining starter. *DO NOT USE SELF RISING FLOUR* NOTE: Start bread at
  night to bake in the morning - or vice versa. Before adding the milk and
  flour to remaining starter, bake your bread and judge the volume
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: SOURDOUGH RYE STARTER
 Categories: Breads, Sourdough, Starter
      Yield: 1 servings
 
           NFXS18B                         1 1/2 c  Lukewarm water
      2 c  Rye flour                                Onion slice optional
      1 tb Yeast                          
 
  In a glass or ceramic bowl, or jar that has been scalded, combine flour and
  yeast, add water and blend well. Add onion slice, cover with platic wrap
  and pierce plastic with fork to release gases. Place in a warm, draft-free
  place, at an even 85F for 3 days.; stir several times daily. Remove onion
  slice and refrigerate until ready to use. Onion imparts a strong flavor and
  this starter can only be used with compatible rye recipes; rye starter
  without onion can be used in any rye sourdough recipe. To replenish, always
  use rye flour. If starter does not seem bubbly after replenishing and
  standing 12 hrs, sprinkle 1 t yeast over and stir in well. Like whole wheat
  starter, you may have to plan longer rising times for dough made with this
  one.
  
  ~----Gaye aka Noodnick09/29 10:18 pm...
         FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 09/30 9:04 AM
  
  TO:      ALL FROM: GAYE LEVY (DTXT63A) SUBJECT: R-MM LOTSA SOURDO!
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: ALASKA SOUREST DOUGH
 Categories: Starter, Sourdough, Breads
      Yield: 2 servings
 
      1 pk Yeast                               1 tb Vinegar
  2 1/4 c  Warm water                          1 ts Salt
      2 tb Sugar                               2 c  Bread flour
 
        1
  
  Disolve yeast in 1/4 cup warm water. Add sugar vinegar,salt,all purpose
  flour. Add remaining water until a creamy batter is formed. Place in a
  glass bowl,cover and let sit until it starts to ferment. About 3 days. It
  will take on a powerful boozy smell. Stir again until creamy and measure
  out what is called for in the recipe.Replenish starter with equal amounts
  of flour and water. Store in the fridge and bring to room temp before
  using. It says to allow to ferment for one week between uses but I don't.I
  do let it sit out overnight after I feed it. This starter took about 1 1/2
  months to become really sour.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: CARAWAY RYE *** XXMX58B
 Categories: Breads, Breadmaker
      Yield: 1 servings
 
      1 c  Flour; better for bread flo         1 tb Caraway seeds
      1 c  Flour; all purpose                  1 tb Butter
    1/2 c  Rye flour                           1 c  Warm water
    3/4 ts Salt                            1 1/4 ts Yeast
 
  Add in the order required for your BM It is on the sweet side. Re- ally our
  favorite. FROM: JOYCE ALENSKIS (XMXX58B)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pizza
 Categories: Breadmaker, Breads
      Yield: 1 servings
 
  2 1/4 c  Bread flour                              TOPPINGS:
      1 ts Salt                              2/3 c  Pizza sauce (10 oz)
  1 1/2 ts Vegetable oil                       2 c  Mozzarella cheese (8 oz)
    3/4 c  Water                                    Garnishes of your choice
      1 ts Dry yeast                      
 
  1. Place first 3 ingredients inside the bread pan. Add water. Close cover
  and place dry yeast into the yeast holder. SELECT: BASIC DOUGH MODE. Press
  start. (Breadmaker completes the basic dough mode 2 hours and 25 minutes
  later) 2. Divide the dough into 4 equal portions. Roll each portion into a
  ball. 3. Place on a lightly floured surface. Cover with a plastic wrap and
  rest for 20 minutes. 4. Roll out each ball into a flat circle. 5. Place on
  a greased baking pan.  Prick the surface with a fork. 6. Brush with 2
  tablespoons pizza sauce. Sprinkle mozzarella cheese on top. Garnish with
  ingredients of your choice. 7. Bake in 500 deg. oven for 12 to 15 minutes
  or until ingredients are cooked and the dough is crisp and slightly brown.
         FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 06/20 2:12 AM
  
  TO:      RUTH BURKHARDT   (KKBG35A) FROM: RUTH BURKHARDT (KKBG35A) SUBJECT:
  R-MM PIZZA MEGA
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: SOURDOUGH STARTER AND BREAD
 Categories: Sourdough, Starter, Breads, Breadmaker
      Yield: 1 servings
 
           -MARY GEORGE   (GVJN88B)            2 c  Bread flour
      2 c  Skim milk                           1 pk Yeast
 
  Place milk in a glass container and allow to stand at room temperature for
  24 hours. Stir in flour and yeast. Leave uncovered in a warm place for 2-5
  days, depending on how long it takes it to bubble and sour. If it starts to
  dry out, stir in enough tepid water to bring it back to the original
  consistency. Once it has a good sour aroma and is full of bubbles, it is
  ready to use. Try to maintain about 1 and 1/2 cups of starter. Each time
  part of the starter is used,
  
  replenish with a mixture of equal parts milk and flour. Leave at room
  temperature several hours or overnight, or until it begins to fill with
  bubbles. Then cover and store in refrigerator. Starter is best if used at
  least once a week. If starter isn't, used for 2 or 3 weeks, spoon out and
  discard about half and replenish as described. Given attention, a starter
  becomes more flavorful with age. Starter can be frozen if it is not to be
  used for several weeks. This will slow down yeast action and should be left
  at room temperature for 24 hours after thawing. Sourdough Bread: 2/3 cup
  skim milk 1 cup sourdough starter 3 cups bread flour 2 Tbs.sugar 2 tsp.
  lite salt 1 & 1/2 tsp. yeast 2 Tbs. liquid Butter Buds Combine above
  thoroughly (using half of the flour) and let stand uncovered to ferment
  overnight in a warm place. Next morning, after the mixture has risen and
  fallen, stir down any crust that may have formed. Add the rest of the
  flour. When thoroughly mixed, turn out onto a board covered with a little
  flour so it won't stick. Shape dough into 2 loaves, put into bread pans,
  brush lightly with liquid Butter Buds, and let rise covered until almost
  doubled in size. Bake in a pre-heated 400F. oven 45-50 minutes. Note: This
  recipe works GREAT in a bread machine. Simply put all of the ingredients in
  the machine, adding the dry ingredients first. Yields: 2 loaves (24 slices)
                   Per slice Fat: 0.21g Calories: 96 Cholesterol:0.42 mg
  Carbohydrate:19.7g Protein:2.89g Sodium:10.3mg This was taken from Pam
  Mycoskie's book BUTTER BUSTERS I would highly recommend this book to anyone
  who is watching their weight and who is on a heart diet.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Three Cheese Bread
 Categories: Breads, Breadmaker
      Yield: 16 servings
 
    3/4 c  Water                             1/2 c  Shredded Swiss Cheese
      3 c  Bread Flour                       1/3 c  Creamed Cottage Cheese
      2 tb Sugar                               3 tb Grated Parmesan Cheese
  1 1/2 ts Salt                                2 ts Regular Active Yeast
      2 tb Margarine or Oil               
 
  Place ingrediants in bread pan in the order recommended by the
  manufacturer.  Don't use the delayed timer cycle since the cheese may
  spoil.  Bake on light crust.
  
  NOTE:  Due the differing moisture content of cheese, you may need to watch
  the dough ball to determine if it is too moist or too dry.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Blueberry Muffins
 Categories: Muffins, Breads, Fruit
      Yield: 12 servings
 
---------------------------CYNTHIA MERZER CPFX72A---------------------------
      1 c  Sugar                             3/4 ts Nutmeg
    1/4 c  Margarine                         1/2 ts Vanilla extract
      1 c  Milk                              1/4 ts Salt
      1 lg Egg                                 1 c  Blueberries, fresh or
  1 1/3 c  Flour                                    -unsweetened frozen, thawed
      2 ts Baking powder                            -and drained
    3/4 ts Cinnamon                       
 
       Preheat oven to 375.  Prepare muffin tins with paper liners. In medium
  bowl, cream sugar and margarine on low speed of electric mixer until
  smooth. Add milk, egg, 2/3 cup of flour, baking powder, cinnamon, nutmeg,
  vanilla and salt.  Mix just until thoroughly blended. Gently mix in
  remaining 2/3 cup of flour (batter should be lumpy). Fold in blueberries.
  Fill tin liners 3/4 full.  Bake until golden, 20 to 30 minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Hamburger Pizza
 Categories: Cheese, Ground beef, Breads
      Yield: 8 servings
 
-----------------------------------CRUST-----------------------------------
  2 1/2 c  Bisquick Baking Mix               2/3 c  Water; Hot
      1 pk Active Dry Yeast              

--------------------------------MEAT MIXTURE--------------------------------
      1 lb Lean Ground Beef                    2 ts Oregano Leaves
    1/2 c  Onion; Chopped                    1/4 ts Pepper
     15 oz Tomato Sauce                  

----------------------------------TOPPING----------------------------------
    1/2 c  Green Pepper; Chopped (opt)         1 c  Parmesan Cheese; Grated
      2 c  Mozzarella Cheese; Shredded    
 
  Heat the oven to 425~. 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, 13x9" or on a pizza pan 12" 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.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Spiced Apple Muffins
 Categories: Breads, Fruits, Muffins, Apples
      Yield: 12 servings
 
    1/3 c  Shortening                        1/2 ts Cinnamon
    1/2 c  Sugar                             1/4 c  Milk
      1    Egg                                 1 c  Apple sauce
  1 1/2 c  Sifted flour                      1/3 c  Melted butter
      2 ts Baking powder                     1/2 ts Sugar
    1/2 ts Salt                                1 ts Cinnamon
    1/2 ts Nutmeg                         
 
  Cream together shrotening and sugar. Add egg. Sift dry ingredients, add dry
  ingredients alternately with milk to creamed mixture. stir in apple sauce.
  Fill greased muffin cups 3/4 full and Bake at 400 F 20-25 minutes. Cool for
  10 minutes, then dip each muffin top into melted butter, followed by
  mixture of sugar and cimmamon. Serve warm or cold.
   Pat Empson 05/21 07:24 am
         FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 05/21 7:34 AM
  
  TO:      PAT EMPSON   (PFXX29A) FROM: PAT EMPSON (PFXX29A) SUBJECT: MM-MORE
  APPLES
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Apple Butter Bread
 Categories: Breads, Fruits, Apples
      Yield: 1 servings
 
  1 1/2 c  Flour                               1    Egg
      2 tb Flour                               4 tb Melted butter
      2 tb Baking powder                     1/2 c  Apple butter
    1/2 c  Brown sugar                       1/4 c  Milk
      1 ts Cinnamon                          1/4 c  Apple cider
    1/2 ts Nutmeg                            1/2 c  White raisins,soaked in
    1/2 ts Salt                                2 tb Orange juice
 
  Preheat oven to 350 F. In large bowl, mix flour, baking powder, sugar,
  spices and salt. Make a well in center and add egg, butter, apple butter,
  milk and cider. Mix quickly. Add drained raisins. Pour into greased loaf
  pan. Bake for 45 minutes.
   Pat Empson 05/21 07:25 am
         FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 05/21 7:34 AM
  
  TO:      PAT EMPSON   (PFXX29A) FROM: PAT EMPSON (PFXX29A) SUBJECT: MM-MORE
  APPLES
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Apple Banana Bread
 Categories: Breads, Fruits, Apples
      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    Eggs                              1/2 ts Cinnamon
      3 tb Sour Cream                          2    Apples, cored and chopped
      1    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.
   Pat Empson 05/21 07:25 am
         FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 05/21 7:34 AM
  
  TO:      PAT EMPSON   (PFXX29A) FROM: PAT EMPSON (PFXX29A) SUBJECT: MM-MORE
  APPLES
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Apple Pancakes II
 Categories: Breads, Apples
      Yield: 1 servings
 
      1 c  Flour                             1/2 c  Milk
    1/4 ts Salt                                1    Egg; beaten
  1 1/2 ts Baking powder                     1/2 ts Vanilla
      1 tb Butter; melted                  1 1/4 c  Applesauce
 
    Sift flour, salt and baking powder. Combine butter, milk and egg. Stir
  into flour. Add vanilla and applesauce. Beat well. Spoon batter onto a hot,
  well greased griddle, allowing enough batter to make 4 " cakes. When edges
  are lightly browned, turn and cook on second side. Serve hot with maple
  syrup or apple jelly and lots of butter.
   Pat Empson 05/21 07:28 am
         FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 05/21 7:40 AM
  
  TO:      PAT EMPSON   (PFXX29A) FROM: PAT EMPSON (PFXX29A) SUBJECT: MM-MORE
  APPLES
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: 7-Up Apple Dumplings
 Categories: Breads, Apples
      Yield: 10 servings
 
      2 c  Sugar                              10    Large apples
      1 ts Cinnamon                            1    Can biscuits
    1/2 ts Nutmeg                              1 ts Nutmeg
      1    Stick butter                        1 ts Cinnamon
     20 oz 7-up                           
 
  1/2 stick butter
  
     In saucepan combine first group of sugar, cinnamon, nutmeg, butter and
  the 7- up. Heat until melted, set aside. Peel and core apples, separate
  dough from 1 can biscuits. Separate and roll out each biscuit individually
  and place 1 apple in each. Combine second group of sugar, cinnamon and
  nutmeg. Sprinkle 1 tsp. of this mixture in center of each apple along with
  2 T. butter. Fold biscuit around apple and pinch dough. Put dumplings in 9
  x 13" pan.  Pour sauce over each dumpling. Bake at 375 degrees for 45
  minutes.
   Pat Empson 05/21 07:28 am
         FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 05/21 7:40 AM
  
  TO:      PAT EMPSON   (PFXX29A) FROM: PAT EMPSON (PFXX29A) SUBJECT: MM-MORE
  APPLES
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Apple Rolls
 Categories: Breads, Rolls, Apples
      Yield: 2 servings
 
      2 c  Flour                             1/4 c  Shortening
      4 ts Baking powder                       2 tb Melted butter or butter
    3/4 c  Milk                                     -substitute
      4 c  Pared, sliced apples                1 ts Cinnamon
    1/4 c  Brown sugar                         1 c  Brown sugar
    1/2 ts Salt                           
 
   Sift flour, measure, and sift with baking powder and salt. Cut in
  shortening with 2 spatulas.  Add milk, Mix quickly and lightly. Turn onto
  lightly floured board. Roll in oblong sheet 1/4 inch thick. Brush with
  melted butter.  Cover with apples. Sprinkle with 1cup sugar and the
  cinnamon which have been mixed. Roll like a jelly roll. Cut in slices 1 1/2
  inches thick. Sprinkle 1/4cup brown sugar over bottom of well-oiled pan.
  Place rolls, cut down, in pan.  Bake in hot oven (425 F) about 40 minutes.
  8 servings. 1941 Pat Empson 05/20 06:54 pm
         FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 05/20 7:24 PM
  
  TO:      PAT EMPSON   (PFXX29A) FROM: PAT EMPSON (PFXX29A) SUBJECT: MM-MORE
  APPLES
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Apple Pancake Puff
 Categories: Breads, Apples, Low-cal
      Yield: 4 servings
 
      1 tb +1 t rc margarine                   1 ts Cinnamon
      3    Small mac. apples;cored &           2    Large eggs
           Cut into 1/4" thick slices        1/2 c  Skim milk
      2 tb Dark raisins                      1/4 c  + 2 Tb. flour
      3 tb Granulatd sugar                     1 ts Vanilla extract
      2 tb Orange juice                   
 
  In heavy med. ovenproof skillet, melt 2 tsp of the margarine. Add apples,
  raisins, 1 T sugar, and orange juice and cinnamon. cook, stirring freq. 6-8
  minutes, until apples are just tender. Remove apples to bowl. Preheat oven
  to 425d. In small bowl, w/ electric mixer, beat eggs until foamy. Gradually
  add milk, flour, the remaining 2 TB. sugar and the vanilla; beat 2 minutes
  longer, until batter is smooth. Add remaining 2 tsp. margarine to same
  skillet. Place in oven to melt, abt 1 minute. POur batter into skillet;bake
  10 minutes. Remove from oven and spoon apple mixture into center of
  pancake. Return to oven and bake 12-15 min. longer until puffed and golden.
  Cut into quarters. Each serving: 1/2 Fa, 1/2 P, 1/2 B, 1 FR, 60 cal.
   Pat Empson 05/20 08:03 pm
         FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 05/20 8:19 PM
  
  TO:      PAT EMPSON   (PFXX29A) FROM: PAT EMPSON (PFXX29A) SUBJECT: MM-MORE
  APPLES
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Apple Bread #2
 Categories: Breads, Apples
      Yield: 2 servings
 
    1/2 c  Butter                              1 tb Butter (melted)
      2 c  Peeled, diced,apples                2 tb Buttermilk
      1 c  Sugar                             1/4 c  Packed brown sugar
    1/2 c  Chopped walnuts                     2 c  All purpose flour
      2    Eggs                              1/4 ts Cinnamon
    1/2 c  Raisins                             1 ts Vanilla
      1 ts Baking soda                    
 
   Cream butter, slowly adding sugar, beat until light and fluffy. Add eggs,
  one at a time, beating well after each addition. Dissolve baking soda in
  buttermilk, add to batter, mixing well. Stir in flour. Add vanilla and stir
  well.  Stir in apples, walnuts and raisins. Spoon into 2 greased and
  floured loaf pans. Drizzle melted butter over loaves. Combine brown sugar
  and cinnamon, sprinkle over loaves. Bake at 350 for about 40 to 45 min.
  Cool in pan for 5 minutes and then cool completely on rack.
   Pat Empson 05/20 08:11 pm
         FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 05/20 8:19 PM
  
  TO:      PAT EMPSON   (PFXX29A) FROM: PAT EMPSON (PFXX29A) SUBJECT: MM-MORE
  APPLES
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Apple Bread
 Categories: Breads, Apples
      Yield: 12 servings
 
      4 c  Apples, sliced                      2 lg Eggs
      1 c  Butter                              2 ts Cinnamon
      2 c  Sugar                             1/2 c  Hazelnuts, chopped
      2 c  Flour, pastry                  
 
  Core and peel apples before slicing.  Melt butter. Preheat oven to 350. Mix
  all ingredients together in large work bowl. Pour batter into greased 9"x5"
  bread pan.  Bake one hour.
   Pat Empson 05/20 08:09 pm
         FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 05/20 8:19 PM
  
  TO:      PAT EMPSON   (PFXX29A) FROM: PAT EMPSON (PFXX29A) SUBJECT: MM-MORE
  APPLES
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Ange's Apple Bread
 Categories: Breads, Apples
      Yield: 2 servings
 
      2 c  Sugar                               1 ts Baking soda
      1 c  Oil                                 1 ts Cinnamon
      3    Eggs                                2 ts Vanilla extract
      3 c  All purpose flour                   2 c  Chopped peeled apples
      1 ts Salt                                1 c  Nuts
 
  Grease 2 loaf pans. In a large bowl beat together the sugar, oil and eggs.
  In a separate bowl sift together the flour, slt, baking soda, and cinnamon.
  Add the dry ingredients to the sugar mixture. Add the vanilla, apples, and
  nuts. Pour the batter into the prepared pans. Bake in a 325F over for 1
  hour.
   Pat Empson 05/20 08:10 pm
         FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 05/20 8:20 PM
  
  TO:      PAT EMPSON   (PFXX29A) FROM: PAT EMPSON (PFXX29A) SUBJECT: MM-MORE
  APPLES
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Walnut Apple Bread
 Categories: Breads, Apples
      Yield: 1 servings
 
  1 1/2 c  All-purpose flour, sifted       1 1/2 c  Wheat cereal flakes, crushed
      2 ts Baking powder                       1 c  Walnuts, coarsely chopped
    1/2 ts Baking soda                       1/4 c  Apple, chopped
    1/2 ts Salt                                1    Egg, slightly beaten
      1 ts Cinnamon                          1/4 c  Brown sugar, firmly packed
    1/4 ts Nutmeg                              2 ts Vegetable oil
    1/8 ts Allspice                        1 1/2 c  Buttermilk, lowfat
 
  Grease or spray 9x5x3 in. loaf pan.  Preheat oven to 350F. Mix and sift
  flour, baking powder, baking soda, salt and spices into bowl. Stir in
  cereal, walnuts and apple. Combine egg, brown sugar, buttermilk and oil;
  add to dry mixture.  Stir just enough to moisten dry ingredients. Do not
  beat.  Spoon into pan.  Bake at 350F one hour or until toothpick inserted
  into center comes out clean. Makes 1 loaf.
   Pat Empson 05/20 08:11 pm
         FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 05/20 8:30 PM
  
  TO:      PAT EMPSON   (PFXX29A) FROM: PAT EMPSON (PFXX29A) SUBJECT: MM-MORE
  APPLES
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Sourdough Apple Sorcery
 Categories: Breads, Sourdough, Apples
      Yield: 4 servings
 
    3/4 c  White flour                       1/2 ts Ground cinnamon
    3/4 c  Whole wheat flour                        Egg
    2/3 c  Lightly toasted wheat germ        1/2 c  Brown sugar
    1/2 ts Salt                              1/2 c  Safflower oil
    1/2 ts Baking soda                         1 c  Sourdough starter, room temp
      1 ts Baking powder                       1 c  Unsweetened thick applesauce
 
  Combine flours, wheat germ, salt, baking soda, baking powder and cinnamon
  and blen well. In lg bowl, beat egg lightly and blend in sugar and oil. Mix
  in starter and applesauce and mix well. Add mixture and stir just until dry
  ingredients are moistened. Spoon into 4 prepared ** #4 loaf pans and bake
  in oven preheated to 350 for 50 mins or until bread tests done. Cool on
  wire rack 10 mins, turn out, turn right side up, remove waxed paper and
  cool. **To keep quick breads from sticking to pan, line pan with strip of
  waxed paper; oil pan, place paper in pan invert paper so that batter is on
  oiled surface.
   Pat Empson 05/20 08:16 pm
         FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 05/20 8:30 PM
  
  TO:      PAT EMPSON   (PFXX29A) FROM: PAT EMPSON (PFXX29A) SUBJECT: MM-MORE
  APPLES
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Apple Breakfast Bread
 Categories: Breads, Apples
      Yield: 2 servings
 
      2 c  Flour                               3    Apples
      1 ts Salt                                4 ts Baking powder
      2 tb Brown sugar                         4 tb Shortening
    3/4 c  Milk                                2 c  Chopped raisins
      1 ts Cinnamon                            1    Egg, well beaten
      2 tb Melted butter or butter             2 tb Brown sugar
           -substitute                    
 
   Sift flour, measure, and sift with baking powder, salt, and sugar. Cut in
  shortening and add raisins. Add sufficient milk to which egg has been added
  to make a stiff dough. Mix thoroughly. Pour into well-oiled shallow pan.
  Brush dough with melted butter. Pare, quarter, and core apples and cut in
  thin slices. Arrange in rows in the dough, allowing edges to overlap. Brush
  apples with more melted butter and sprinkle with cinnamon and brown sugar
  which have been mixed together. Bake in moderate oven (400 F) 20 minutes or
  until apples are tender.  9 servings. 1941 Pat Empson 05/24 11:11 am
         FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 05/24 11:25 AM
  
  TO:      PAT EMPSON   (PFXX29A) FROM: PAT EMPSON (PFXX29A) SUBJECT: MM-MORE
  APPLES
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Sourdough Apple Pancakes
 Categories: Sourdough, Breads, Apples
      Yield: 4 servings
 
      2 c  Starter                             1 tb Sugar
      1    Egg; beaten                              White flour; kneaded
    1/2 c  Applesauce                        1/2 ts Baking soda
      2 tb Butter; melted                 
 
  add egg, applesauce, melted butter, sugar and salt to the starter and mix
  briefly. Add flour to attain desired consistency mix until lump free. Just
  before baking dissolve baking soda in a tablespoon of water and gently
  blend with the batter pour 2 to 3 inch rounds on a hot (400) griddle. Cook
  2 to 4 minutes and turn for an additional 2 minutes.
   Pat Empson 05/24 11:19 am
         FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 05/24 11:37 AM
  
  TO:      PAT EMPSON   (PFXX29A) FROM: PAT EMPSON (PFXX29A) SUBJECT: MM-MORE
  APPLES
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: STRAWBERRY-ORANGE MUFFINS
 Categories: Muffins, Fruits, Breads, Nw
      Yield: 16 servings
 
----------------------------NORMA WRENN NPXR56B----------------------------
  2 1/4 c  All-purpose flour                   1    Egg
      2 ts Baking powder                       1 tb Finely grated orange zest
      1 ts Baking soda                         1 c  Fresh strawberries; thinly
    1/2 ts Salt                                     -sliced 1/8"; pat dry
    3/4 c  Sugar                                    -between paper towels to
    1/2 c  Milk                                     -keep juices from coloring
    1/2 c  Sour cream                               -the batter
    1/3 c  Vegetable oil                     1/3 c  Strawberry jam
 
  Preheat an oven to 400~.  Butter standard muffin tins. In a large bowl stir
  and toss together the flour, baking powder, baking soda and salt. Set
  aside.  In a medium bowl whisk together the sugar, milk, sour cream, oil,
  egg and orange zest until mixed; stir in the strawberries. Add to the
  combined dry ingredients and stir just until blended. Place a spoonful of
  batter in each prepared muffin cup. Top each with a scant teaspoon of
  strawberry jam. Spoon the remaining batter over the jam, filling each cup
  about two-thirds full.  Bake until a toothpick inserted in the center of
  the muffin comes out clean, 15-18 minutes. Cool in the tins for 5 minutes,
  then remove. Makes about 16 standard muffins. Source: Muffins & Quick
  Breads Williams-Sonoma Kitchen Library
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Boboli Topping 23
 Categories: Breads, Boboli, Cheese/eggs, Pizza
      Yield: 1 servings
 
           -Dotty Hull rvkc52a            
 
  Here are some of the pizza combinations.  All have mozzarella cheese in
  addition to the other ingredients. HAWAIIAN--pineapple, bacon or canadian
  bacon, homemade tomato sauce. GRILLED TERIYAKI CHICKEN--with grilled
  chicken marinated in an orange teriyaki sauce, red onions, scallions and
  sweet peppers. GOAT CHEESE--bacon, red onions, 3 color peppers, fresh
  tomatoes and mild goat cheese. SHRIMP PESTO--with shrimp, fresh tomatoes,
  Mediterrean olives, sund-dried tomatoes, and homemade pesto sauce.
  SOUTHWESTERN BURRITO--with grilled chicken breast marinated in lime and
  herbs, homemade black beans, fire-roasted mild chilies, sweet white onions
  and cheddar cheese. Serve with green tomatillo salsa and sour cream. FIVE
  CHEESE AND TOMATO--Fresh sliced tomatoes, basil leaves, buffalo mozzarella,
  fontina, smoked gouda, and romano cheeses. (wrv)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: BOBOLI CRUST
 Categories: Pizza, Crust, Breads, Nw
      Yield: 2 servings
 
-----------------------------ED BOSMAN MKPN54A-----------------------------
  2 1/2 c  BREAD flour                         2 sm Cloves garlic; thinly sliced
    1/2 ts -Salt                               2 tb Rosemary*
    3/4 ts Active dry yeast                    3 tb Bertolli Light olive oil
      1 c  -Warm water                    
 
  Preheat oven to 400 degrees.  Combine flour, salt, yeast and water in bowl.
  Blend well, turn out onto floured surface. Knead well, about 15 minutes.
  Place in lightly greased bowl, not buttered, cover with a damp cloth and
  let rise for 1-1/2 hours (until doubled in bulk). Turn dough out, punch
  down and knead for 5 minutes or so. Return to bowl and let rise until
  doubled in bulk.  Punch down and turn out on lightly floured board. Roll
  and press out to about 1/2 inch thickness. This recipe makes about 1-12
  inchers-so you can judge whether to double or reduce the recipe. Rub
  surface of baking (cookie) sheet with oil and transfer the dough round to
  the sheet.  Make several indentations with the point of a knife in the
  dough and insert garlic slices and rosemary into indentations.Rub olive oil
  (pour) onto surface and gently smooth over the surface. Salt and pepper
  surface LIGHTLY.  Bake 10-12 minutes or until just golden. Remove from oven
  and TAKE OUT THE GARLIC SLIVERS! You can now top the crust, freeze it, eat
  it the way it is, smille at it (YOU DID IT!) Remember, when you top it the
  crust is alread 2/3 baked and will require only enough time so that the
  cheeses, etc. are bubbly. Formatted for MM by Norma Wrenn npxr56b
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Swedish Oven Pancakes
 Categories: Breads, Breakfast, Main dish
      Yield: 6 servings
 
      3 c  Milk                                4 tb Butter, melted
      4    Eggs                                1 ts Salt
      2 c  Flour                               2 tb Sugar
 
  Beat eggs well.  Add milk, melted butter, salt and flour.  Bake in a
  greased 9 X 13 pan in 425F oven for 25-30 minutes.  Cut into squares and
  serve immediately with butter and syrup.
  
  Variations:  Omit butter.  Saute 3 strips bacon, cut up, until crisp.  Put
  drippings and bacon in bottom of pan and pour batter over.  Bake 375F for
  30 minutes.
  
  Serve with berry and cream topping:  1/2 pint cream, whipped and 1 jar
  preserves (ie:  raspberry, strawberry, apricot etc.)
  
  Serve with sour cream mixed with brown sugar.
  
  From Gary Allan (MusiCook)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Lemon Bread
 Categories: Breads, Breadmaker
      Yield: 1 servings
 
-----------------------------FOR 1-1/2 LB. LOAF-----------------------------
      1 pk Yeast                             3/4 c  Milk; scalded
      3 c  Bread flour                         1    Egg + 1 yolk; room temp.
    1/4 c  Sugar                             1/4 ts Lemon extract
    1/2 ts Salt                                2 ts Dried or freshly grated
    1/4 c  Butter; room temperature                 -lemon peel
 
  Place all ingredients into breadmaker pan in the order above, select white
  bread and push start.
  
  From Loafing It by DAK
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pumpernickel Bread
 Categories: Breads, Breadmaker
      Yield: 1 servings
 
-----------------------------FOR 1-1/2 LB. LOAF-----------------------------
  1 1/2 pk Yeast                           1 1/2 ts Salt
      2 c  Rye flour                           1 tb Unsweetened cocoa
    1/2 c  Unprocessed whole-bran              3 tb Molasses
           -cereal                             1 tb Vegetable oil
  1 3/4 c  Bread flour                     1 1/4 c  Warm water
      2 ts Caraway seed                   
 
  Add all ingredients in the order listed, select white bread and push start.
  
  From Loafing It by DAK
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Drew's Famous Onion Dill Bread
 Categories: Breads, Breadmaker
      Yield: 1 servings
 
-----------------------------FOR 1-1/2 LB. LOAF-----------------------------

------------------------------------ADD------------------------------------
      1 pk Yeast                           1 1/2 ts Salt
  3 1/3 c  Flour                               1    Egg; unbeaten, room temp
    1/4 ts Baking soda                   

-------------------------MIX TOGETHER, WARM AND ADD-------------------------
    1/4 c  Water                               3 tb Minced dried onion
    3/4 c  Cottage cheese                      2 tb Whole dill seed
    3/4 c  Sour cream                      1 1/2 tb Butter
      3 tb Sugar                          
 
  Place dry ingredients and egg into inner pan. Warm next set of ingredients,
  add, select white bread, and push start. Lightly brush the top with a
  little melted butter at baking time if you wish.
  
  From Loafing It by DAK
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Diet Rite Bread
 Categories: Breads, Breadmaker
      Yield: 1 servings
 
-----------------------------FOR 1-1/2 LB. LOAF-----------------------------
      1 pk Yeast                           1 1/4 c  Diet rite soda, or Club soda
      3 c  Bread flour                              -at room temperature
 
  Place all ingredients into pan, select white bread, and push start.
  
  From Loafing It by DAK
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Potato Loaf Bread
 Categories: Breads, Breadmaker
      Yield: 1 servings
 
-----------------------------FOR 1-1/2 LB. LOAF-----------------------------
      1 pk Yeast                           2 1/2 ts Sweet butter
      3 c  Bread flour                         2 tb Instant mashed potato flakes
      1 tb Sugar                               1 c  Hot milk
  1 1/2 ts Salt                           
 
  Place the first 5 ingredients into the pan. Sprinlke the potato flakes over
  the hot milk and stir. Let cool slightly. Add milk, select white bread, and
  push start.
  
  From Loafing It by DAK
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Real Chocolate Bread
 Categories: Breads, Breadmaker
      Yield: 1 servings
 
-----------------------------FOR 1-1/2 LB. LOAF-----------------------------
      1 pk Yeast                               1    Egg; unbeaten
      3 c  Bread flour                       1/4 c  Soft butter, or margerine
    1/2 c  Sugar                             1/2 ts Vanilla
    1/4 c  Unsweetened cocoa                   1 c  Warm milk
 
  Add all ingredients in the order given, select whiter bread, and push
  start.
  
  From Loafing It by DAK
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Beer Cheese Bread
 Categories: Breads, Breadmaker
      Yield: 1 servings
 
-----------------------------FOR 1-1/2 LB. LOAF-----------------------------
      1 pk Yeast                              10 oz Beer; at room temperature
      3 c  Bread flour                         4 oz Processed American cheese
      1 tb Sugar                                    -(2 slices)
  1 1/2 ts Salt                                4 oz Jack cheese; or any other
      1 tb Butter                                   -(cut in 1/4" cubes)
 
  Warm beer and American cheese over low heat on top of stove or in
  microwave. Cheese doesn't need to melt completely. Stir. Add all
  ingredients listed, select white bread and push start.
  
  From Loafing It by DAK
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Bloody Mary Bread
 Categories: Breads, Breadmaker
      Yield: 1 servings
 
-----------------------------FOR 1-1/2 LB. LOAF-----------------------------
      1 pk Yeast                               6 oz Can of spicy V-8 juice; at
      3 c  Bread flour                              -room temperature
      1 ts Salt                                1 tb Vodka
      1 tb Sugar                               1 tb Water
      1 tb Soft butter                         1    Egg
 
  Place all ingredients into pan, select white bread and push start.
  
  Serve with a stalk of celery.
  
  From Loafing It by DAK
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: California Dip Bread
 Categories: Breads, Breadmaker
      Yield: 1 servings
 
-----------------------------FOR 1-1/2 LB. LOAF-----------------------------
      1 pk Yeast                             1/4 ts Baking soda
  3 1/3 c  Flour                               1    Egg; room temperature

-------------------------MIX TOGETHER, WARM AND ADD-------------------------
    3/4 c  Cottage cheese                  1 1/2 tb Butter
    3/4 c  Sour cream                        1/4 c  Water
      3 tb Sugar                               1 pk Lipton's onion soup mix
 
  Place the first 4 ingredients into the pan. Slightly warm the next 6
  ingredients and pour into pan. Select white bread and push start.
  
  NOTE: Vary the amount of soup mix to suit your taste.
  
  From Loafing It by DAK
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Buttermilk Cheese Bread
 Categories: Breads, Breadmaker
      Yield: 1 servings
 
-----------------------------FOR 1-1/2 LB. LOAF-----------------------------
      1 pk Yeast                               1 tb Sugar
      3 c  Bread flour                         1 c  Buttermilk; room temperature
      1 ts Baking powder                     1/4 c  Warm water
      1 ts Salt                                1 c  Grated sharp cheddar cheese
 
  Pour in all ingredients in the order listed. Select white bread and push
  start.
  
  From Loafing It by DAK.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Anadama Bread
 Categories: Breads, Breadmaker
      Yield: 1 servings
 
-----------------------------FOR 1-1/2 LB. LOAF-----------------------------
      1 pk Yeast                             1/3 c  Molasses
  3 1/2 c  Bread flour                         1 ts Salt
    1/3 c  Yellow cornmeal                     2 ts Butter
  1 1/2 c  Boiling water                  
 
  Place cornmeal into a bowl. Carefully pour boiling water into cornmeal,
  stirring to make sure it is smooth. Let stand for about 30 minutes.
   Stir in molasses, salt and butter. Place yeast into the B/M pan, bread
  flour, then cornmeal mixture. Select white bread and push start. NOTE: An
  early American recipe. This has become a favorite in many homes.
  
  From Loafing It by DAK
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Applesauce Bread
 Categories: Breads, Breadmaker
      Yield: 1 servings
 
-----------------------------FOR 1-1/2 LB. LOAF-----------------------------
      1 pk Yeast                             1/2 ts Cinnamon
  2 1/4 c  Bread flour                         1 pn Nutmeg
    3/4 c  Wheat flour                       2/3 c  Warm applesauce
    1/2 ts Salt                              1/2 c  Warm applejuice
      4 tb White sugar                       1/2 c  Grated fresh apple
 
  Put all ingredients into the pan, select white bread, and push start.
  
  From Loafing It by DAK
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Banana Wheat Bread
 Categories: Breads, Breadmaker, Breakfast
      Yield: 1 servings
 
-----------------------------FOR 1-1/2 LB. LOAF-----------------------------
      1 pk Yeast                             1/4 c  Honey
  1 1/2 c  Bread flour                       1/4 c  Warm water
  1 1/2 c  Wheat flour                         1    Egg
    1/2 ts Salt                              1/4 c  Oil
      2    Medium ripe bananas; sliced       1/2 ts Vanilla
           -right into pan                     1 ts Poppy seeds;(optional)
 
  Add ingredients into the pan in the order listed, select white bread, and
  push start.
  
  From Loafing It by DAK
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Blueberry Bread
 Categories: Breads, Breadmaker, Breakfast
      Yield: 1 servings
 
-----------------------------FOR 1-1/2 LB. LOAF-----------------------------
      1 pk Yeast                               1 cn Blueberries (16-1/2 oz);well
      3 c  Bread flour                              -drained, reserve liquid
    1/2 ts Salt                              1/4 c  Retained juice
      2 tb Sugar                             1/4 c  Water; approximately
      1 tb Butter or margerine            
 
  Add all dry ingredients into pan. Put well drained berries into a 2-cup
  measuring cup, add 1/4 cup juice and enough water to equal 1-1/3 cups (we
  found it to be 1/4 cup water) Select white bread and push start.
  
  From Loafing It by DAK
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cheddar Cheese Bread
 Categories: Breads, Breadmaker
      Yield: 1 servings
 
-----------------------------FOR 1-1/2 LB. LOAF-----------------------------
      1 pk Yeast                               2 tb Sugar
      3 c  Bread flour                     1 1/4 c  Warm water
    1/4 c  Nonfat dry milk                 1 1/2 c  Grated sharp cheddar; (6 oz)
      1 tb Soft butter                              -at room temperature
      1 ts Salt                           
 
  Put all ingredients into the pan, select white bread, and push start.
  
  From Loafing It by DAK
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Chip Bread
 Categories: Breads, Breadmaker
      Yield: 1 servings
 
-----------------------------FOR 1-1/2 LB. LOAF-----------------------------
      1 pk Yeast                               4 tb Soft butter
      3 c  Bread flour                         1    Egg
      2 tb Brown sugar                         1 c  Warm milk
      2 tb White sugar                       1/4 c  Water
      1 ts Salt                                1 c  Chocolate chips
      1 ts Cinnamon                       
 
  Put the first 10 ingredients into the pan, select white bread and push
  start. When the Auto Bakery "beeps" 5 minutes from the end of the second
  mixing, add the chocolate chips.
  
  NOTE: The chips tend to get a little well done, so turn the darkness
  control a bit toward light. This bread has a cake-like texture.
  
  From Loafing It by DAK
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Easy Wheat And Honey Bread
 Categories: Breads, Breadmaker, Breakfast
      Yield: 1 servings
 
-----------------------------FOR 1-1/2 LB. LOAF-----------------------------
      1 pk Yeast                               2 tb Honey
    3/4 c  Whole wheat flour                   2 tb Butter; at room temperature
  2 1/2 c  Bread flour                         1    Egg; at room temperature
      1 ts Salt                                1 c  Plus 1 Tbsp. warm water
 
  Put all ingredients in pan, select white bread and push start.
  
  From Loafing It by DAK
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Eileen's Corn-chillies-cheese Bread
 Categories: Breads, Breadmaker
      Yield: 1 servings
 
-----------------------------FOR 1-1/2 LB. LOAF-----------------------------
      1 pk Yeast                             1/2 c  Cheddar cheese, shredded
      3 c  Bread flour                         1    Egg
    3/4 c  Yellow cornmeal                     1 tb Soft butter
    1/2 c  Whole kernel canned corn;         1/2 ts Salt
           -drained                            2 ts Sugar
      1 tb Canned Ortega chillies;         1 1/4 c  Warm water
           -chopped                       
 
  Put all ingredients into pan, select white bread, and push start.
  
  From Loafing It by DAK
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: French Bread # 1
 Categories: Breads, Breadmaker
      Yield: 1 servings
 
-----------------------------FOR 1-1/2 LB. LOAF-----------------------------
      1 pk Yeast                               2 tb Butter (sweet gives the most
      3 c  Bread flour                              -(authentic taste)
      2 tb Sugar                               1 c  Less 1 Tbsp. hot water
      1 ts Salt                                2    Stiffly beaten egg whites
 
  Whip the whites until stiff and set aside.
   Place the first 6 ingredients in the pan, select "French" bread and push
  start. Once all ingredients are moist, dump in the egg whites.
  
  NOTE: If you choose, lightly brush the top with a mixture of 1 Tbsp. water,
  dash salt and 1/4 tsp. cornstarch after the 2nd mixing is over, and
  sprinkle with sesame or poppy seeds.
  
  From Loafing It by DAK
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: French Bread # 2
 Categories: Breads, Breadmaker
      Yield: 1 servings
 
-----------------------------FOR 1-1/2 LB. LOAF-----------------------------
      1 pk Yeast                               1 ts Sugar
      2 c  Bread flour                         1 ts Soft butter
      1 ts Salt                                1 c  Plus 1 Tbsp. warm water
 
  Put all ingredients in inner pot, select "French" bread and push start.
  
  From Loafing It by DAK
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Golden Egg Bread
 Categories: Breads, Breadmaker
      Yield: 1 servings
 
-----------------------------FOR 1-1/2 LB. LOAF-----------------------------
      1 pk Yeast                               6 tb Vegetable or corn oil
      3 c  Bread flour                     1 1/2 ts Salt
      4 tb Sugar                             3/4 c  Warm water
      2    Eggs; room temperature         
 
  Combine all ingredients in the pan in the order listed, select white bread
  and push start.
  
  NOTE from DAK: Great for sandwiches. It rises tall and cuts beautifully.
  
  From Loafing It by DAK
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Golden Raisin Bread
 Categories: Breads, Breadmaker
      Yield: 1 servings
 
-----------------------------FOR 1-1/2 LB. LOAF-----------------------------
      1 pk Yeast                               2 tb Soft butter
      2 c  Bread flour                       3/4 c  Golden raisins
      1 c  Whole wheat flour                 1/4 ts Ground ginger
    1/4 c  Wheat germ                        1/2 ts Cinnamon
    1/4 c  Brown sugar                     1 1/2 c  Warm water
      1 ts Salt                           
 
  Put all the ingredients in the pan in the order listed, select white bread
  and push start.
  
  NOTE: A sweet, different version of raisin bread
  
  From Loafing It by DAK
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Granola Bread
 Categories: Breads, Breadmaker
      Yield: 1 servings
 
-----------------------------FOR 1-1/2 LB. LOAF-----------------------------
      1 pk Yeast                           1 1/2 ts Sugar
    3/4 c  Whole wheat flour                 3/4 c  Warm water
      2 c  Bread flour                       1/2 c  Buttermilk
      1 c  Granola; grind finely in            2 tb Sweet butter; warm
           -blender                            2 tb Honey
    3/4 ts Salt                                1    Egg
 
  Add all ingredients, select white bread and push start.
  
  From Loafing It by DAK
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Hawaiian Coconut Bread
 Categories: Breads, Breadmaker
      Yield: 1 servings
 
-----------------------------FOR 1-1/2 LB. LOAF-----------------------------
      1 pk Yeast                             3/4 c  Coconut; shredded
      3 c  Bread flour                       3/4 c  Macadamia nuts (whole is
      2 ts Salt                                     -fine or use almonds)
      1 tb Sugar                             1/2 c  Crushed pineapple; well
    1/4 c  Nonfat dry milk powder                   -drained
      1    Egg                               1/2 c  Pineapple juice from above
    1/4 c  Soft butter                       1/4 c  Warm water
 
  Drain the pineapple, reserve liquid. Add all ingredients in the order
  listed above, pineapple and juice "last". Select white bread and push
  start.
  
  From Loafing It by DAK
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Henzi's Seed Bread
 Categories: Breads, Breadmaker
      Yield: 1 servings
 
-----------------------------FOR 1-1/2 LB. LOAF-----------------------------

------------------------------DRY INGREDIENTS------------------------------
      1 pk Yeast                               1 ts Salt
      1 tb Sugar                             1/3 c  Golden raisins
  1 1/2 c  Bread flour                       1/3 c  Chopped pecans or walnuts
  1 1/2 c  Wheat flour                       1/3 c  Sunflower seeds
    2/3 c  Rye flour                         1/3 c  Poppy seeds
    1/2 c  Cornmeal                            2 tb Caraway seeds
    1/2 c  Unprocessed bran              

-----------------------------LIQUID INGREDIENTS-----------------------------
      1 c  Warm water                          4 tb Honey
    1/3 c  Warm milk                           1    Egg
      1 tb Oil                            
 
  Add all dry ingredients. Then pour in the liquids, measure the oil before
  the honey and watch the honey slip right off the spoon. Select white bread
  and push start. This loaf may sag a bit in the center, but does not affect
  the texture or taste.
  
  From Loafing It by DAK
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Maple Oatmeal Bread
 Categories: Breads, Breadmaker
      Yield: 1 servings
 
-----------------------------FOR 1-1/2 LB. LOAF-----------------------------
      1 pk Yeast                             1/3 c  Maple syrup
      1 c  Quick cooking (Quaker) oats         1 tb Cooking oil
      3 c  Bread flour                     1 1/4 c  Plus 1 Tbsp. very warm water
      1 ts Salt                           
 
  Put all the ingredients into the pan, select white bread and push start.
  
  From Loafing It by DAK
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Mint And Yogurt Bread
 Categories: Breads, Breadmaker
      Yield: 1 servings
 
-----------------------------FOR 1-1/2 LB. LOAF-----------------------------
      1 pk Yeast                                    -fresh lemon
      3 c  Bread flour                         2 ts Honey
      1 c  Plain yogurt; room temp.            1 ts Melted butter
      3 tb Fresh mint; chopped               1/4 c  Plus 1 Tbsp. warm water
           Grated yellow rind of 1        
 
  Add all of the above ingredients, select white bread and push start.
  
  From Loafing It by DAK
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Mom's Basic White Bread
 Categories: Breads, Breadmaker
      Yield: 1 servings
 
-----------------------------FOR 1-1/2 LB. LOAF-----------------------------
      1 pk Yeast                               2 tb Nonfat dry milk powder
      3 c  Flour                               1 tb Butter
      1 tb Sugar                           1 1/4 c  Warm water (110 degrees)
      1 ts Salt                           
 
  Pour the yeast to one side of the inner pan. Add the rest of the
  ingredients in the order given. Select white bread, and push start.
  
  From Loafing It by DAK
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Old Fashioned Graham Flour Bread
 Categories: Breads, Breadmaker
      Yield: 1 servings
 
-----------------------------FOR 1-1/2 LB. LOAF-----------------------------
      1 pk Yeast                               1 ts Salt
      2 c  Bread flour                         1 tb Honey
      2 c  Graham flour                        1 tb Soft butter
    1/4 c  Nonfat dry milk powder          1 1/2 c  Warm water
 
  Combine all ingredients in pan, select white bread and push start.
  
  From Loafing It by DAK
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Orange Bread
 Categories: Breads, Breadmaker
      Yield: 1 servings
 
-----------------------------FOR 1-1/2 LB. LOAF-----------------------------
      1 pk Yeast                               1    Egg; room temperature
      3 c  Bread flour                         2 tb Grated orange rind
    1/4 c  Sugar                               1 c  Orange juice
      1 ts Salt                              1/4 c  Hot water
      1 tb Soft butter                    
 
  Add all the ingredients to the pan, select white bread and push start.
  
  From Loafing It by DAK
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Peanut Butter Bread
 Categories: Breads, Breadmaker
      Yield: 1 servings
 
-----------------------------FOR 1-1/2 LB. LOAF-----------------------------
      1 pk Yeast                             1/2 c  Chunky peanut butter
      3 c  Bread flour                     1 1/4 c  Very warm water
    1/4 c  Brown sugar; packed            
 
  Add all the ingredients in the order listed, select white bread and push
  start.
  
  From Loafing It by DAK
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pecan-red Onion Bread
 Categories: Breads, Breadmaker
      Yield: 1 servings
 
-----------------------------FOR 1-1/2 LB. LOAF-----------------------------
      1 pk Yeast                               1 c  Plus 1 Tbsp. warm milk
      3 c  Bread flour                       1/4 c  Soft butter
  1 1/2 ts Sugar                             1/2 c  Chopped fresh red onion
  1 1/2 ts Salt                              3/4 c  Chopped pecans or walnuts
 
  Combine all ingredients in the order given. Select white bread and push
  start. Get ready for an unusual treat.
  
  From Loafing It by DAK
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pepper Spice Bread
 Categories: Breads, Breadmaker
      Yield: 1 servings
 
-----------------------------FOR 1-1/2 LB. LOAF-----------------------------
      1 pk Yeast                               2 tb Corn syrup
      3 c  Bread flour                       1/4 c  Pecans (or other nuts)
    1/2 ts Salt                              1/2 ts Freshly ground black pepper
    1/4 c  Sugar                               1 ts Whole anise seed
    1/4 c  Nonfat dry milk powder            1/4 ts Cinnamon
    1/4 c  Soft butter                       1/4 ts Allspice
      1    Egg                               3/4 c  Very warm water
      2 tb Honey                          
 
  Put in all ingredients in the order listed, select white bread and push
  start.
  
  NOTE: This recipe produces a light brown loaf with a unique spicy taste.
  
  From Loafing It by DAK
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Prune Bread
 Categories: Breads, Breadmaker
      Yield: 1 servings
 
-----------------------------FOR 1-1/2 LB. LOAF-----------------------------
      1 pk Yeast                               1 tb Soft butter
      3 c  Bread flour                         1 c  Pitted prunes; cut into
      3 tb Brown sugar                              -quarters
      1 ts Salt                            1 1/4 c  Warm water
 
  Cut the prunes with scissors. Place all ingredients into the pan, select
  white bread and push start.
  
  NOTE: Prunes turn this into a dark, moist, sweet bread. Taste is similar to
  a prune danish. The machine chops and spreads the prunes throughout.
  
  From Loafing It by DAK
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Rye Bread (dak)
 Categories: Breads, Breadmaker
      Yield: 1 servings
 
-----------------------------FOR 1-1/2 LB. LOAF-----------------------------
      1 pk Yeast                               1 tb Honey
      2 c  Rye flour                           1 tb Margerine
      2 c  Bread flour                         1 ts Ground allspice (optional)
      2 tb Nonfat dry milk powder              1 tb Caraway seeds (optional)
      1 tb Sugar                           1 1/2 c  Warm water
      1 ts Salt                           
 
  Add all ingredients listed above, select white bread and push start.
  
  NOTE: Caraway seeds and allspice may be added to make an unusual spicy rye,
  or omit them for a good conventional rye.
  
  From Loafing It by DAK
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Rye Bread With Beer And Orange
 Categories: Breads, Breadmaker
      Yield: 1 servings
 
-----------------------------FOR 1-1/2 LB. LOAF-----------------------------

-----------------------------BREAD INGREDIENTS-----------------------------
      1 pk Yeast                               1 c  Beer; warmed
      1 c  Medium rye flour                    2 tb Molasses
  2 1/2 c  All-purpose flour                   2 ts Grated orange rind
      2 tb Wheat germ                          2 tb Butter; softened
      1 ts Salt                              1/4 c  Warm water

---------------------------MIX FOR WHIPPED BUTTER---------------------------
      1    Stick sweet butter                       -liqueur of your choice
      1 tb Honey                             1/4 ts Almond extract
      2 tb Amaretto or any sweet          
 
  Add all "Bread ingredients" into pan, select white bread and push start.
  
  NOTE: The beer gives this hearty rye a magnificent taste. Serve this bread
  with sweetened whipped butter.
  
  From Loafing It by DAK
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Salted Peanut Bread
 Categories: Breads, Breadmaker
      Yield: 1 servings
 
----------------------------FOR 1-1/2 LB. ROAST----------------------------
      1 pk Yeast                             1/2 ts Salt
      1 c  Whole wheat flour                   2 tb Butter
      2 c  Bread flour                         1    Egg; room temperature
    1/3 c  Nonfat dry milk                   3/4 c  Chopped salted peanuts
      3 tb Sugar                               1 c  Hot water
 
  Combine all ingredients, including the peanuts right from the jar, select
  white bread and push start. Dry roasted nuts may be used.
  
  From Loafing It by DAK
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Spaghetti Bread
 Categories: Breads, Breadmaker
      Yield: 1 servings
 
----------------------------FOR 1-1/2 LB. BREAD----------------------------
      1 pk Yeast                             1/3 c  Grated parmesan cheese
      3 c  Bread flour                         1 ts Dried Italian seasoning
      1 tb Sugar                               1 tb Olive oil
      1 ts Garlic salt                     1 1/2 c  Warm water
 
  Add all ingredients, select white bread and push start. Serve with
  spaghetti.
  
  From Loafing It by DAK
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Squaw Bread
 Categories: Breads, Breadmaker
      Yield: 1 servings
 
-----------------------------FOR 1-1/2 LB. LOAF-----------------------------
      1 pk Yeast                               1 c  Rye flour
      1 tb Brown sugar                       1/4 c  Instant nonfat dry milk
      2 c  Bread flour                              -powder
      1 c  Whole wheat flour               1 1/2 ts Salt

-----------------------------LIQUIFY IN BLENDER-----------------------------
  1 1/4 c  Warm water                          2 tb Raisins
  2 3/4 tb Oil                                 2 tb Brown sugar
      2 tb Honey                          
 
  Combine water, oil, honey, raisins, and brown sugar and blend till liquid.
   Add dry ingredients in the order listed, pour in liquid, select white
  bread and push start.
  
  From Loafing It by DAK
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Sunflower Bread
 Categories: Breads, Breadmaker
      Yield: 1 servings
 
----------------------------FOR 1-1/2 LB. BREAD----------------------------
      1 pk Yeast                               1 tb Sugar
    1/2 c  Unprocessed bran flakes             3 tb Molasses
      3 c  Bread flour                         2 tb Soft butter
    1/4 c  Sunflower seeds                 1 1/4 c  Warm milk
      1 ts Salt                           
 
  Add all ingredients in the order listed, select white bread and push start.
  
  NOTE: Perfect for serving with soup or salad for a light lunch.
  
  From Loafing It by DAK
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Sweet Raisin Nut Bread
 Categories: Breads, Breadmaker
      Yield: 1 servings
 
-----------------------------FOR 1-1/2 LB. LOAF-----------------------------
      1 pk Yeast                               4 tb Melted butter; cooled
      3 tb Sugar                             1/4 c  Honey
      3 c  Bread flour                     1 1/2 ts Salt
    3/4 c  Warm milk                         1/3 c  Raisins
    1/4 c  Warm water                        1/3 c  Golden raisins
      2    Eggs; room temperature            3/4 c  Nuts *
 
  * Pistachios or peanuts
  
  Simply dump in all ingredients in the order listed, select white bread and
  push start.
  
  From Loafing It by DAK
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Third Bread
 Categories: Breads, Breadmaker
      Yield: 1 servings
 
-----------------------------FOR 1-1/2 LB. LOAF-----------------------------
      1 pk Yeast                           1 1/2 ts Salt
    3/4 c  Rye flour                         1/2 c  Honey
      3 c  Bread flour                     1 1/2 c  Very warm water
    3/4 c  Yellow cornmeal                
 
  Put ingredients into pan in the order listed, select white bread and push
  start.
  
  NOTE: Using  two flours and a meal, this is called third bread and was
  found in many old cookbooks. It is a light, honey colored bread. It will
  sink a bit in the middle, but has a chewy crust and a sweet, very
  satisfying flavor.
  
  From Loafing It by DAK
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Wheat-wheat-wheat Bread
 Categories: Breads, Breadmaker
      Yield: 1 servings
 
-----------------------------FOR 1-1/2 LB. LOAF-----------------------------
      1 pk Yeast                               3 tb Honey
    1/8 ts Ginger                              1 cn Evaporated milk (12 oz.)
  2 1/2 c  Bread flour                         2 tb Salad oil
  1 1/4 c  Whole wheat flour                 1/2 c  Cracked wheat
    1/2 c  Wheat germ                        1/2 c  Boiling water
      1 ts Salt                           
 
  Put dry ingredients in first. Cover the 1/2 cup cracked wheat with boiling
  water, stir, and let cool. Then add cooled cracked wheat, select white
  bread and push start.
  
  NOTE: Cracked wheat is available in health food stores.
  
  From Loafing it by DAK
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Whole-wheat Bread (dak)
 Categories: Breads, Breadmaker
      Yield: 1 servings
 
-----------------------------FOR 1-1/2 LB. LOAF-----------------------------
      1 pk Yeast                               1 ts Salt
  2 1/2 c  Whole wheat flour                   2 tb Soft butter
      1 c  Bread flour                         3 tb Nonfat dry milk
      1 tb Sugar                           1 1/2 c  Warm water
 
  Add all ingredients in the order listed, select white bread and push start.
  
  NOTE: A nutritious real whole wheat bread good for sandwichwes and "great"
  for toast.
  
  From Loafing It by DAK
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Honey Bacon Bread
 Categories: Breadmaker, Breads
      Yield: 16 servings
 
           -GPHK52A                            3 tb Soft butter
      2 ts Yeast                           1 1/4 ts Salt
      5 ts Gluten                            1/2 c  Soft bacon bits*
  3 1/2 c  Wheat flour                     1 1/4 c  Very warm water + more if ne
    1/2 c  Honey                          
 
  * (don't use the crunchy kind) it looks too dry add a little more) This is
  the receipt that was on the BB from CELESTE BEATIE (TDFX72B). I don't
  deserve any credit for this wonderful bread. Celeste used the DAK Auto
  Bakery and I use the DAK Turbo on the turbo cycle. Turned out great. It is
  heavy (2 1/2 lbs.) I also used the crunchy bacon bits but I soaked them in
  warm water for about 30 minutes. Only had to add 2 Tbsp of water to the
  1-1/4 cup. All that like this should thank CELESTE. FROM: C HAROLD QUINN
  (FPHK52A) Reformatted by Elaine Radis
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: French Onion-Cheese Bread
 Categories: Breadmaker, Breads
      Yield: 1 servings
 
    123    -                                   1 ts Salt
           -BARB DAY                           1 tb Dried minced onion
      1 pk Yeast                             1/2 c  Kraft French Onion
    1/4 ts Ginger                                   Spreadery Cheese
    1/4 ts Sugar                                    Snack +1 Tablespoon
      3 c  Better for Bread flour              1    Egg;(or 1/4 c Egg Beaters)
    1/2 c  Wheat flour                         1 tb Vegetable oil
      2 tb Gluten                         10 1/2 oz Cond.French Onion soup; heat
 
  Add all ingredients into the pan in the order listed. MB Select white bread
  and push "Start." Wonderful for sandwiches or any-meal accompaniments, this
  bread can also provide a spectacular presentation from first- course French
  onion soup for a haute cuisine dinner. Spread 1 full-round slice per person
  with butter (or Kaplan's Better Than Butter) and dust with grated Parmesan
  cheese. Cut circles out of the centers with a coffee can, place outer rings
  and circles on a cookie sheet and slide under an oven broiler to brown. To
  serve: put one cutout in the bottom of each soup bowl, ladle in hot soup,
  then place the crusty outer rings atop the bowls. Shared by Barb Day DAK'S
  GAZZETTE...#2
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chicken & Stuffing Bread
 Categories: Breadmaker, Breads
      Yield: 1 servings
 
           -gwhp32a                                 16 1/4 oz. package
      1 pk Yeast                                    Stove Top instant
    1/4 ts Ginger                                   Stuffing mix)
    1/4 ts Sugar                               1 tb Onion;dried/minced
  2 1/4 c  Better for Bread flour              1 ts Salt
    1/2 c  Wheat flour                       1/2 ts Poultry seasoning
      2 tb Gluten                            1/3 c  Celery;1/4" pieces/fresh
  1 1/4 c  Chicken Flavor M/w                1/4 c  Mushrooms;can/slices/drain
           Stuffing Mix (or 1/2                1    Egg
 
  Add all ingredients into the pan in the order listed. MB Select white bread
  and push "Start." DAK'S GAZZETTE...#2
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Buttered Popcorn Bread
 Categories: Breads, Breadmaker
      Yield: 1 servings
 
           -gwhp32a                            5 c  Popcorn;popped/buttered/
           Dak Gazette II                           Salted and crushed
      1 pk Yeast                                    Crushed by hand or
    1/4 ts Ginger                                   In a food processor
    1/4 ts Sugar                                    Until reduced to
  2 1/2 c  Better for Bread flour                   2 1/2 cups
      2 ts Gluten                              1 tb Popcorn oil;or veg. oil
      1 tb Butter Buds                     1 1/2 c  Very warm water
           Salt                           
 
  Add all the ingredients into the pan in the order listed; set darkness
  control at 11 o'clock Select white bread and push "Start" Try toasted
  slices spread with Kaplan's Better Than Butter while watching movies on
  your own TV screen. Shared by Barb Day
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Portly Cheese Bread
 Categories: Breads, Breadmaker
      Yield: 1 servings
 
           -GWHP32A                          1/8 ts Baking soda
           Dak Gazette  II                     1 c  Port-wine cheese food;
      1 pk Yeast                                    (Kraft Spreadery) or
  3 1/4 c  Better for Bread flour                   Cold-pack port-wine
      2 tb Gluten                                   Cheese spread
      2 tb Parmesan cheese                     1    Egg
      1 tb Sugar                               3 tb Port wine
      1 ts Salt                                1 c  Very warm water
 
  Add all the ingredients in the order listed; select white bread and push
  "Start." A wine-and-cheese-tasting party all by itself, this bread is also
  a wondrous snack when spread with additional port-wine cheese. Shared by
  Barb Day
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pretzels And Beer Bread
 Categories: Breads, Breadmaker
      Yield: 1 servings
 
           -GWHP32A                            1 ts Salt
           Dak Gazette II                    1/8 ts Baking soda
      1    Ingredient                      1 1/3 c  Pretzel sticks;thin/broken
      1 pk Yeast                                    In half
    1/4 ts Ginger                              1    Egg white
    1/4 ts Sugar                               1 tb Vegetable oil
      3 c  Better for Bread flour             12 oz Light beer plus ->
      2 tb Gluten                            1/4 c  Water; heated
 
  Add all ingredients into the pan in the order listed. Select white bread
  and push "Start" Containing no cholesterol and negligible sugar; this
  exciting bread is perfect for party snacks or sandwiches. *Shared by Barb
  Day
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Raspberry Marshmallow Bread
 Categories: Breads, Breadmaker
      Yield: 1 servings
 
           -GWHP32A                            2 tb Canola oil
           Dak Gazette II                    2/3 c  Water; + ->
      1 pk Yeast                             1/2 c  Raspberry liquid; heated
  2 3/4 c  Better for Bread flour             10 oz Red raspberries;frozen in
      2 tb Gluten                                   Heavy syrup.
      1 ts Salt                                     Defrost; drain and
    1/8 ts Baking soda                              Reserve liquid and
    1/2 c  Miniature marshmallows                   Berries.
    1/4 c  Egg Beaters                    
 
  Place the first 9 ingredients into the pan in the order listed; set
  darkness control at 11 o'clock. Select white bread and push "Start." Add
  the reserved, well-drained raspberries (2/3cup) when the breadmaker
  "beeps," 88 minutes into the cycle. (33 minutes with Dak Turbo II) Shared
  by Barb Day Delightful with fruit salad, or for a cholesterol-free
  fiber-flled breakfast treat, spread toasted slices with Kaplan's Better
  than Butter.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Grandma Ida's Challah
 Categories: Breads
      Yield: 2 servings
 
      6 c  FLOUR (approx)                    1/2 c  SUGAR
      1 pk YEAST, DRY                          1 ts SALT; HEAPING
      1    EGG; WELL-BEATEN                1 1/3 c  WATER; LUKEWARM
    1/2 c  OIL                                      RAISINS, OPTIONAL
 
  Mix dry ingredients (yeast, flour, sugar, and salt) in large bowl,
     using 4 cups of the flour. Make a well in the center. Into the well, put
  the eggs, oil, and water.  Stir to dampen flour. Add enough flour so that
  dough becomes smooth and cleans sides of bowl if you are using a dough
  hook.
     Else knead on floured board. Place dough in oiled and let rise until
  double in bulk. Divide dough in half and each half into 3 or 4 pieces. For
  each loaf, roll out the pieces into ropes and braid from the middle
      to the ends. Place loaves on a greased cookie sheet or in greased loaf
  pans. Brush the top of each loaf with egg glaze if desired. Allow to rise
  again until double. Bake 30 - 45 min @ 350. ~ FOR BUNS: USE 2/3+ CUPS SUGAR
  AND 2 EGGS. ~ ** TO DECREASE RISING TIME: ** PLACE DOUGH IN BOWL - DO NOT
  GREASE! ** PLACE 1 CUP OF WATER IN CORNER OF MICROWAVE OVEN. ** COVER DOUGH
  LOOSELY WITH SARAN OR DAMP LINT-FREE TOWEL. ** NUKE FOR 3 MINUTES @ 20%
  POWER. (MAX OF 112 DEGREES!!!) ** LET REST FOR 3 MINUTES. ** NUKE FOR
  ANOTHER 3 MINUTES @ 20% POWER. ** LET REST FOR 6 MINUTES. ** AFTER PUNCHING
  DOWN AND BRAIDING, CAN LET RISE NORMALLY IN PANS OR
     REPEAT NUKING PROCESS IF USING MICROWAVE SAFE PANS. ~ TO MAKE ROUND
  LOAVES:
    PAT DOUGH INTO A 9 X 13 RECTANGLE.
    PAT RAISINS INTO THE DOUGH, THEN ROLL UP TIGHT FROM THE LONG SIDE TO 32".
    MAKE A PINWHEEL OF IT, TUCKING THE OUTSIDE END UNDER THE LAST TURN.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Caraway Puffins
 Categories: Muffins, Breads
      Yield: 1 servings
 
---------------------------LISA CRAWLEY  TSPN00B---------------------------
      3 tb Butter                              1 ts Grated Lemon Peel
    1/2 c  Creamed Cottage Cheese            3/4 ts Caraway Seed
    1/3 c  Sugar                           1 1/2 c  Biscuit Mix
      1    Egg                               1/2 c  Milk
 
  Cream butter, cottage cheese and sugar.  Add grated Lemon peel, caraway
  seed and egg.  Beat with mixer til smooth. Stir in biscuit mix and milk
  alternately.  Do not beat. Spoon batter into greased muffin pans, filling
  2/3 full. Bake at 400 for 20 min. or til lightly browned.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Honey Wheat Bread - in a Bag
 Categories: Breads
      Yield: 40 servings
 
--------------------------------INGREDIENTS--------------------------------
      4 c  All purpose flour                 1/4 c  Honey
  3 1/4 c  Whole wheat flour                 1/4 c  Non-fat dry milk powder
      2 pk Active dry yeast                    2 tb Vegetable oil
  2 1/2 c  Warm water                          1 tb Salt
 
  DIRECTIONS: 1. Combine 1 C all purpose flour, 2 pkg yeast, 1 C warm water
  and 1 T honey in a 2 gal heavy duty freeze plastic bag (Ziploc Jumbo) 2.
  Squeeze upper part of bag to force out air. Close top of bag tightly
  between thumb and index finger. Rest bag on table, mix by working bag with
  fingers about 20 seconds or until all ingredients are completely blended.
  Let bag rest about 15 minutes. 3. Add remaining ingredients, except flour.
  4. Mix by working bag with fingers.  Add Whole wheat flour; mix thoroughly.
  Then gradually add remaining all purpose flour until a stiff dough is
  formed, about 2-1/2 C or until dough pulls away from bag. 5. Turn dough out
  onto floured surface.  Divide dough in half. Knead each half 5 minutes or
  until dough is smooth and elastic. Add more flour, if necessary. Cover with
  plastic bag.  Let rest 10 minutes. 6. Flatten dough into a 12 x 7 inch
  rectangle. At narrow end fold corners to center to form a point. Beginning
  with point roll dough tightly towards you. Pinch the edges to seal. Press
  dough at each end to seal and fold ends under. 7. Place seam down in a
  greased 8-1/2 x 4-1/2 x 2-1/4 loaf pan. Repeat with second loaf. 8. Cover
  loosely with plastic bag and let rise in warm place 45-60 minute or until
  doubled.  Uncover.  Bake on lower rack in 400 F oven 30-35 minutes or until
  deep golden brown.  Remove from pan immediately. Cool on rack. Makes 2
  (1-3/4 lb) loaves.
                                 ------- VARIATIONS: MOUNTAIN TOP BREAD:
  Brush tops with melted butter or margarine.  Sprinkle with all purpose
  flour.  Repeat with second loaf.  Let rise 45-60 minutes. Before baking,
  carefully make a shallow cut with sharp knife down center of each loaf.
  Bake as directed. COUNTRY CRUST BREAD: After greasing loaf pans, coat
  bottoms and sides of pans with whole wheat germ, wheat bran or whole wheat
  flour.  Shape loaves; place seam side down in prepared pans. Brush tops of
  loaves with vegetable oil. Sprinkle tops of loaves with 1/4 C wheat germ or
  whole wheat flour. Let rise and bake as directed. ICED HONEY RAISIN BREAD:
  For two loaves, in small bowl, mix together 1 C raisins, 1/2 C packed brown
  sugar and 2 tsp cinnamon. Flatten each dough piece into 12 x 7 inch
  rectangle and brush each piece with softened butter or margarine. Sprinkle
  raisin mixture on dough.  Press raisins in lightly. Shape into loaves, let
  rise and bake as directed. When cool, frost loaves with Easy Icing. Beat
  until smooth 1 C powdered sugar and about 1 T hot water. PARTY BUNDT BREAD:
  Shape loaves as directed except do not seal ends. Pinch loaves together to
  form a ring.  Place ring seam side up in greased 12 C bundt pan. Let rise
  until dough reaches top of bundt pan, about 45-60 min. Bake in 375 F oven
  40-45 min.  Invert immediately and cool on rack. When cool, drizzle with
  Honey-Nut Glaze. Stirring constantly, bring to boil 1/4 C coarsely chopped
  nuts, 1/4 C packed brown sugar, 1/4 C honey and 2 T butter or margarine.
  SOFT AND SALTY PRETZELS. Divide dough into 24 equal pieces. Roll each piece
  into 18 inch rope. Twist ropes into pretzel shape and place on greased
  baking sheets.  Brush pretzels with vegetable oil and sprinkle with coarse
  salt.  Cover; let rise until doubled, about 1/2 hour. Bake in 425 oven 15
  to 20min or until golden brown.  Cool on rack and store in container with
  loose fitting cover.
                               -------- SUBSTITUTIONS: Molasses, brown sugar
  or granulated sugar may be used in place of honey. 1 C lukewarm milk and
  1-1/2 C warm water may be used in place of nonfat dry milk and water.
  Softened butter or margarine may be used in place of vegetable oil. All
  purpose flour may be used in place of whole wheat flour. Two 9x5x3 inch
  loaf pans may be used.
  
  From Wheat Flour Institute, Washington, D.C. 20006 - 1979 From Files of
  A.Broaddus
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cheese Cornbread
 Categories: Breads
      Yield: 18 servings
 
      3 c  Stone ground yellow                 5    Eggs
           -cornmeal                         3/4 c  Safflower or corn oil
      3 c  Unbleached flour                3 1/2 c  Buttermilk
  2 1/2 tb Baking powder                       2 c  Cheddar cheese
      2 tb Sugar                                    -sharp, shredded
  1 1/2 ts Salt                           
 
   In a mixing bowl, combine cornmeal, flour, baking powder, sugar and salt;
  mix well. Separately beat eggs with oil and buttermilk. Add with cheese to
  cornmeal mixture, stirring enough only to mix all ingredients well. Spoon
  into two 8 x 12" greased baking pan. Bake in a preheated 425 degree oven
  for 20 to 25 minutes or until cornbread is brown around the edge and firm
  to the touch. Cut into squares and serve hot.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Patio Skillet Bread
 Categories: Breads
      Yield: 10 servings
 
  1 1/2 c  Flour                               3    Eggs, slighty beaten
  1 1/2 c  Cornmeal                            2 c  Milk
      2 tb Sugar                             1/3 c  Shortening, melted
      4 ts Baking powder                   1 1/2 c  Celery, chopped
  2 1/2 ts Salt                              1/4 c  Pimiento, chopped
      2 ts Poultry seasoning                 1/4 c  Onion, minced
 
  Mix flour, cornmeal, sugar, baking powder, salt and poultry seasoning. Beat
  eggs and mix with milk and shortening. Add to first mixture. Stir until
  just mixed. Stir in celery, pimiento and onion.
  
  Pour mixture into greased 10 inch skillet or baking pan. Bake at 400F,
  35-45 minutes or until well browned and done. Serve hot with butter.
  
  This bread goes well with meat and potatoes cooked outdoors on grill.
  
  From Gary (MusiCook)
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Walnut Apricot Bread  Tspn00b
 Categories: Breads
      Yield: 12 servings
 
      3 ts Baking powder                     2/3 c  Walnut meats
    3/4 ts Salt                                1 c  Milk
      3 c  Flour                               1    Egg; well-beaten
    1/2 c  Brown sugar; firm packed            4 tb Butter
      1 c  Dried apricots; cut-up         
 
  Sift the baking powder, salt, and flour together; sift once more. Add the
  sugar and mix again; then add the apricots and the nuts. Combine the milk,
  egg, and butter, and beat lightly; add this to the flour mixture and blend
  well.  Bake in a buttered loaf pan in a 350 oven for one hour. FROM: KATE
  SMITH'S "COMPANY'S COMING" COOKBOOK -- Lisa Crawley TSPN00B
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Buttermilk Oat Bread
 Categories: Breads, Bm, Oatmeal
      Yield: 14 servings
 
           One pound loaf                           One/1/2 pound Loaf
      1 c  Buttermilk                      1 1/3 c  Buttermilk
      4 tb Butter                              5 tb Butter
      3 tb Molasses                            4 tb Molasses
  1 1/2 ts Salt                                2 ts Salt
      1 c  Oatmeal                         1 1/3 c  Oatmeal
      2 c  Bread flour                     2 2/3 c  Bread flour
  1 1/2 ts Yeast                           2 1/2 ts Yeast
 
  Bake according to manufacturer's instructions.
  
  Source: The Bread Machine Cookbook - Melissa Clark
  
  This recipe orginally posted by Apple had the following notes: Appled used
  buttermilk powder and it turned out fine. She also used a Welbilt 100
  (R2D2) and used the Sweet Bread cycle on the lightest setting.
  
  reformatted for MM by p. reynolds
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Sour Rye Bread
 Categories: Breads
      Yield: 1 servings
 
      9 ts Yeast (2 pkg.)                      4 ts Caraway Seed (optional)
  1 1/2 c  Water, warm                         1 ts Salt
      2 c  Rye flour,                          1    Egg
           - medium or stone ground            3 ts Vegetable oil
      1 c  Beer, warm                          1    Egg white;
      6 c  Flour, all-purpose (approx)              - beaten with 2 Tsp water
    1/4 c  Sugar                          
 
  In large mixer bowl, dissolve half of yeast in warm water. Add rye flour;
  stir until well mixed.  Cover bowl tightly w/plastic wrap. Let stand (room
  temp) for 3 days. Then add remaining yeast & the beer; mix well. Stir in 3
  cups of the all purpose flour, sugar, half Caraway seed, salt and
      the egg, lightly beaten. Beat at moderate speed until smooth, about 2
  min. Add oil; beat at high speed for 2 min. Add enough flour to make soft
  dough. Turn dough out onto a floured board. Knead in remaining flour &
  knead about 5 min. Place in greased bowl, and let rise until doubled. Punch
  down and form into 2 braided loaves. Brush with egg white/water, sprinkle
  with Caraway seeds, and let rise
       again.    Bake at 350, about 40 min.
  
  You can vary this by using 3 different seeds on the outside of each braid
  "rope".  Try poppy seed, sesame seed, and caraway, for a change.
    From: Joan D. Tharp, J.THARP on Genie    - MM by Frances Nossen
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: CORN DODGERS
 Categories: Breads
      Yield: 6 servings
 
           -PNewton vkbb14a                    2    Large eggs;beaten OR
      2 c  Cornmeal                                 -egg substitutes
      1 ts Baking soda                         1 c  Nonfat plain yogurt
    1/4 c  Sugar                               1 tb Olive oil
 
  Preheat oven 400F. Sift together cornmeal and baking soda into large bowl;
  add sugar.
  
  Make a well in center and pour in eggs, yogurt and oil. Stir together well
  and bake for 15 min.
  
  From: What's for Dinner?
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: CHEESE STRAWS
 Categories: Breads, Cheese
      Yield: 1 servings
 
           -PNewton vkbb14a                    4 tb Ice water
  1 1/2 c  Unbleached flour                    1 c  Grated cheddar cheese;lofat
      6 tb All veg shortening             
 
  Preheat oven 450F. Place flour in large bowl. Cut in shortening until mix
  is granular. Stirring with fork, work in just enough ice water to form
  stiff dough.
  
  Roll out dough as thinly as possible on floured surface. Spread one-half
  dough with cheese. Top with other half of dough and roll out. Cut layered
  dough into 3x1/2" strips and place on baking sheet sprayed with Pam. Bake
  until golden.
  
  Variation: Twist cheese straw dough From: What's for Dinner
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Foccaccia***
 Categories: Breads
      Yield: 1 servings
 
           - G. Granaroli XBRG76A                   Olive oil
           - MM:MK VMXV03A                          Seasonings
      1 lb Pizza dough                    
 
  Let the dough rise for about 4 hours until double in size. Punch down and
  roll out to fit a shallow paking pan or pizza pan. The dough should be
  about 1 inch thick. Spread olive oil thinly on top. Salt and top with a
  season of you choice. I love Rosemary. You can also add sun-dried tomatoes,
  garlic, onions, or any other herbs. Bake at 375 for 25-30 min or until
  golden. Cut into squares and serve.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Buns Make Shells
 Categories: Breads
      Yield: 1 servings
 
           -Waldine Van Geffen VGHC42A              Melted butter
           Stale hamburger or hot dog               Cinnamon sugar
           -buns                                    Parmesan cheese; grated
           Small dinner or finger rolls   
 
  Use buns for small pie shells. For cocktail parties, use smaller rolls.
  Split in half and hollow into shells by removing part of the soft inside
  crumbs with the point of a sharp knife. Brush with butter. Sprinkle with a
  little plain or cinnamon sugar for sweet fillings; leave plain or dust with
  Parmesan cheese for salty fillings. Arrange on a baking sheet and bake at
  350~ until golden and crisp, about 20 to 25 minutes. To serve hot; reheat
  in the oven, empty and fill with a hot filling just before serving. Source:
  Times-Picayune (wrv)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Breakfast Bread Pudding with Sausage
 Categories: Meats, Cheese/eggs, Breads
      Yield: 8 servings
 
           -Waldine Van Geffen VGHC42A     1 1/2 c  Swiss cheese; shred, divide
      3 c  French bread; cubed                 9 lg Eggs
    1/2 lb Bulk pork sausage; crumble          3 c  Milk
      1 c  Onions; chopped                     1 ts Dry mustard
      2 ts Fresh thymne; chopped or            1 ts Salt
    1/2 ts Dried                             1/4 ts Freshly ground pepper
     10 oz Pk frozen chopped spinach;          1    Plum tomato; diced
           -thaw squeeze dry              
 
  Preheat oven to 325~. Arrange bread in 15-1/2x10-1/2" jely-rolly pan. Bake
  20 minutes or until crisp. Cool. Meanwhile, brown sausage in large skillet
  over medium-high heat; drain on paper towels. Add onions and thyme to
  skillet; cook until onion is translucent, about 2 minutes. Remove from
  heat. Stir in sausage and spinach to combine; cool completely. Arrange
  bread in shallow 3-quart baking dish. Sprinkle 1 cup cheese over top, then
  layer with sausage mixture and remaining cheese. Beat eggs, milk, mustard,
  in bowl until well blended. Carefully pour into prepared dish; sprinkle top
  with tomato. (Can be made ahead. Cover and refrigerate up to 24 hours.)
  Bake 1 hour or until center is just set. Let stand 10 minutes before
  serving. (wrv) until center is just set.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Breakfast Casserole
 Categories: Eggs, Vegetables, Breads, Meats
      Yield: 10 servings
 
           -Waldine Van Geffen VGHC42A              Salt and pepper to taste
      8 oz Loaf Italian bread                  1 lg Red pepper; 1/4" slices
      3 tb Butter or margarine; melted         1 sm Onion; 1/4" slices
      2 lb Hot or sweet Italian sausage        1 sm Zucchini; 1/4" slices
           -links                            1/2 ts Dried thyme
     12 lg Eggs                           
 
  Preheat oven to 325~. Slice bread into 1/4"-thick diagonal slices. Line
  bottom of 13x9" baking dish or shallow casserole with bread, overlapping
  slices if necessary. Brush with butter or margarine. Remove sausage from
  casings. Cook sausage until well-browned, stirring frequently. Wtih slotted
  spoon, place cooked sausage on top of bread in baking dish. Discard all but
  1 T sausage drippings. In bowl, mix eggs with salt, pepper and 1/3 c water.
  Pour egg mixture over sausage and bread. Cover baking dish with foil and
  bake 25 minutes or until eggs are set but still moist. In same skillet,
  cook veggies with thyme, salt and pepper until tender-crisp and golden
  brown. To serve, arrange veggies on top of casserole. (wrv)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: DECADENT FRENCH TOAST
 Categories: Breads, Make ahead, Cheese/eggs, Nuts
      Yield: 4 servings
 
           Jean Gaschen                        1 ts Vanilla
      5 tb Butter                                   French bread
      1 c  Brown sugar                              Whipped cream
      2 tb Dark Karo)                               Pecans; chopped
    1/2 c  Milk                                     Strawberries
      5    Egg                            
 
  Cook corn syrup, butter, and brown sugar until bubbly. Pour into a 13x9
  baking dish and generously sprinkle chopped pecans over the syrup mixture.
  Arrange 2" slices of french bread over the mixture. Beat together eggs,
  milk, and vanilla. Pour over the bread and refrigerate overnight. Bake at
  350 for 45 min.and invert! Serve with cream and strawberries. A nonstick
  pan makes life easier. Watch closely, you don't want it to get too brown.
  Can be made the night before. Format for MM by Judy Garnett
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: STRAWBERRY PECAN BREAD
 Categories: Breads, Quickbreads, Fruits
      Yield: 4 servings
 
  1 1/2 c  All-purpose flour                 2/3 c  Oil
      1 c  Sugar                               2    Eggs; beaten
      1 ts Cinnamon                            1 c  Frozen strawberries
    1/2 ts Baking soda                       1/2 c  (+ 2 T) pecans; chopped
 
  Preheat oven to 350F. Generously grease bottom only of a 9x5-inch loaf pan.
  Combine flour, sugar, cinnamon,and baking soda in a large bowl; mix well.
  In separate bowl, blend oil and eggs. Slice thawed strawberries and add to
  oil and egg mixture. Add this mixture to the bowl of dry ingredients. Stir
  in 1/2 cup of the pecans, blending until dry ingredients are just
  moistened. Pour bread mixture into loaf pan. Garnish top with 2 tablespoons
  chopped pecans. Bake 60-70 minutes, until toothpick comes out clean. Cool
  15 minutes; remove from pan. Cool completely before slicing. Adapted from
  Gretchen Schuler's winning recipe created for Johnson & Wales University's
  National Annual High School Recipe Contest Author unknown Posted on Prodigy
  2/91  Formatted by Judy Garnett for MM
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: FLAVORED BUTTERS
 Categories: Cheese/eggs, Condiments, Breads, Fruits
      Yield: 1 servings
 
           -EILEEN SPARKES   (TCVB74B)   

------------------------------CINNAMON BUTTER------------------------------
      2    Sticks butter                       1 ts Cinnamon
    1/2 c  Brown sugar                              -Blend together well.

-------------------------------ORANGE BUTTER-------------------------------
      2    Sticks butter                     1/8 ts Mace
      1 ts Orange rind                              -Blend together well.

-----------------------------STRAWBERRY BUTTER-----------------------------
      1    Stick butter                             -ripe; hulled fresh
      4    Strawberries                             Powdered sugar; to taste

-----------------------------HONEY-PECAN BUTTER-----------------------------
           -Spread                                  -beat in
    1/3 c  Pecans; in a shallow pan.         1/4 c  Honey; until well combined.
           -Toast in a 350 oven                     -Then mix in chopped pecans.
           -for about 8 minutes; cool.              -made ahead; cover an
           -Chop toasted pecans finely.             -refrigerate.  Let stand at
           -In a medium bowl; beat                  -room temperature to soften
    1/2 c  Butter; until fluffy;                    -before serving.
 
  We had a brunch potluck at work and I made 4 or 5 different breads with the
  assorted butters - they make yummy toast! Formatted by Elaine Radis
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: BANANA SPLIT BREAD
 Categories: Breadmaker, Breads, Nuts
      Yield: 1 servings
 
           -BARB DAY GWHP32A                   1 ts Vanilla
           -Dak Gazette II                     4 oz Banana-1 med; sliced
      1 pk Yeast                                    -Directly into the
      3 c  Better for Bread flour                   -Inner pan
      2 tb Gluten                             10    Frozen Strawberries; thawed
      2 tb Sugar                                    -With their liquid
      1 ts -Salt                             1/3 c  Crushed pineapple; drained
    1/8 ts Baking soda                              -Reserve juice.
    1/3 c  Instant nonfat dry milk           1/3 c  Pineapple juice; from
    1/3 c  Walnuts; broken                          -The pineapple-heated
      1    Egg                               1/2 c  Chocolate chips
      2 tb Vegetable oil                       4 c  Maraschino cherries; drained
 
   Place all ingredients (EXCEPT CHOCOLATE CHIPS AND CHERRIES) into the inner
  pan in the order listed; select white bread and push "Start." Add the chips
  and cherries when the Auto Bakery "beeps," 88 minutes into the cycle. (33
  min. with DAK Turbo II) Delightful whether eaten fresh, chilled or toasted,
  this soda fountain special is even more spectacular when spread with cream
  cheese blended with minced maraschinos and their liquid.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: SAVORY CORN BREAD PUDDING
 Categories: Breads, Side dish, Gourmet
      Yield: 10 servings
 
           -Elayne Caldwell (KVNH17B)               -melted and cooled
      1 c  All-purpose flour                   4 lg Eggs
  1 1/2 c  Yellow cornmeal                     4 c  Milk
      1 tb Baking powder                     1/2 ts Cayenne; or to taste
      1 ts -Salt                              14 oz Can of tomatoes; drained
      1 c  Milk                                     -well and chopped
      1 lg Egg                                 6    Scallions; chopped fine
      3 tb Unsalted butter;               
 
     Make the corn bread:  In a bowl, stir together the flour, cornmeal,
  baking powder and salt.  In a small bowl, whisk together the milk, egg and
  butter and stir the mixture into the cornmeal mixture, stirring until the
  batter is just combined.  Pour the batter into a greased 8-inch square
  baking pan and bake the corn bread in the middle of a preheated 425 degree
  F. oven for 20 to 25 minutes, or until a tester comes out clean. Let the
  corn bread cool in the pan for 5 minutes, invert it onto a rack, and let it
  cool completely. Crumble the corn bread coarse into 2 shallow baking pans
  and toast it in the middle of a preheated 325 degree F. oven, stirring
  occasionally, for 30 to 35 minutes, or until it is dried and deep golden.
  The crumbled corn bread may be made 3 days in advance and kept in an
  airtight container.
     In a large bowl, whisk together the eggs, milk, cayenne and salt to
  taste, add the crumbled corn bread, tomatoes and scallions and combine the
  mixture well. Divide the corn bread mixture between 2 greased 9-inch round
  cake pans, let it stand for 15 minutes and bake the pudding in the middle
  of a preheated 375 degree F. oven for 40 to 45 minutes, or until it is
  golden. Cut the pudding into wedges.
     From:  Gourmet - January 1992
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Dried Tomato Crostini
 Categories: Sun-dried, Breads, Appertizers
      Yield: 24 servings
 
           -Waldine Van Geffen VGHC42A     1 1/2 ts Parsley; snipped
     12    Sun-dried tomato halves;            1 cl Garlic; minced
           -dry pack                         1/2 ts Capers; drain, chop
    1/4 c  Boiling water                            Cracked black pepper
      2 tb Balsamic or red wine vinegar        8 oz Loaf baguette-style French
      1 md Tomato; peel, seed, chop                 -bread
    1/4 c  Red onion; finely chop                   Parmesan or Mozzarella;shred
      4    Pitted ripe olives; minced               Fresh thyme sprigs; optional
      1 tb Olive oil                      
 
  Combine dried tomatoes, water and vinegar. Let stand for 15 to 20 minutes
  to soften tomatoes. Drain. Discard liquid. Cut dried tomatoes into thin
  strips; return to bowl. Stir in ripe tomato, onion, olives, oil, parsley,
  garlic and capers. Season with pepper. Bias-slice bread into 24 pieces,
  about 1/2" thick. Place bread slices on a baking sheet. Bake in a 350~ oven
  for 3 to 5 minutes or till light brown. Turn bread over; bake for 3 to 5
  minutes more or till light brown. Spoon tomato mixture onto toasted bread
  and serve immediately. Or, if desired, sprinkle added Paremsan cheese or
  mozzarella over tomato mixture; return to oven for 3 to 5 minutes more or
  till cheese is melted. Garnish with fresh thyme sprigs, if desired. Serve
  immediately. (wrv)
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: French Bread/Goat Cheese/Sun-Dried Tomato Spre
 Categories: Sun-dried, Breads, Spreads, Cheese
      Yield: 8 servings
 
           -Waldine Van Geffen VGHC42A         4 ts Fresh thyme; minced or
     11 oz Pk Montrachet; or other soft        1 ts Dried thyme; crumbled
           -fresh goat cheese                1/4 c  Sour cream
    2/3 c  Walnuts; chopped                         Fresh thyme; minced
    1/2 c  Oil-pk sun-dried toms; drain             Walnuts; chopped
           -chop                               2    French bread baguettes;slice
 
  Mix cheese, walnuts, tomatoes and thyme. Thin to spreadable consistency
  with sour cream. Season with generous amount of pepper. Mound cheese in
  crock or bowl. (Can be prepared 2 days ahead. Cover and chill. Bring to
  room temperature before serving.)  Sprinkle cheese with thyme and walnuts.
  Serve with bread. (wrv)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Banana Muffins
 Categories: Ww, Breads
      Yield: 2 servings
 
           -Kathleen Kincaid  NRRN96A          6 tb Flour
      1    Banana; medium                      1 ts Baking powder
      1 ts Cinnamon                          1/2 c  Carrots; grated
    1/2 ts Baking soda                       2/3 c  Powdered milk
      2    Eggs                               10 pk Sweet and Low
      1 ts Vanilla                        
 
  Mix all ingredients.  Spray muffin tin with Pam. Divide equally. Bake at
  350 F. for 25 minutes.  Makes 12 muffins which is TWO SERVINGS of SIX (yes
  6) MUFFINS EACH. For each six (6) muffins the following counts apply: 1
  Bread, 1 Fruit, 1 Milk, 1 Protein and 1/2 Vegetable. This is a no fat
  recipe.  You may substitute Egg Beaters for the eggs and Equal for the
  Sweet and Low.  Freeze well.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: BANANA RAISIN WALNUT MUFFINS
 Categories: Ww, Breads, Breakfast
      Yield: 12 servings
 
           -Joyce Burton, PDPP83A              1 c  +2 T. buttermilk
      1 c  +2 T. flour                         1    Egg; lightly beaten
    1/2 c  Nonfat dry milk powder            1/4 c  Less 2 t. vegetable oil
    1/4 c  Brown sugar; firmly packed          2 tb Sweet whipped butter, melted
      2 ts Baking powder                       1    Banana; ripe, mashed
    1/4 ts Nutmeg                            1/2 c  Golden raisins; plumped
    1/2 ts Baking soda                         1 oz Walnuts; chopped
 
  Preheat oven to 400. Spray 12 muffin cups with nonstick spray. In medium
  mixing bowl cmbine flour, milk powder, sugar, baking powder, baking soda
  and nutmeg; stir to combine and set aside. In small bowl, combine
  buttermilk, egg, oil, and butter and stir until blended; stir in dry
  ingredients. Add banana, raisins, and walnuts and stir to combine (mixture
  will be lumpy). Fill each baking cup with an equal amount of batter and
  bake for 15 minutes (until golden brown and a toothpick inserted in center
  comes out dry). Transfer muffins from pan to wire rack and cool. Makes 12
  servings, 1 muffin each. One muffin equals 1/4 protein, 1/2 bread, 1 fat,
  1/2 fruit, 1/4 milk, 30 optional calories. From WW Meals in a Minute
  Cookbook. Formatted by Joyce Burton..PDPP83A.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Basic Pizza Dough
 Categories: Main dish, Breads, Ww
      Yield: 8 servings
 
  4 1/2 c  All purpose flour                 1/2 ts Salt
      1    Envelope dry active yeast       1 1/4 c  Hot water
 
  In large bowl, combine 2 cups flour, the yeast and salt. With electric
  mixer, slowly beat in water; beat 2 minutes, occasionally scraping bowl
  with rubber spatula. With mixer on medium speed, beat in 1/2 cup flour;
  beat 2 minutes, unti dough is stiff. Stir in 1 1/2 cups flour. Sprinkle
  clean work surface with 1/4 cup flour. Knead dough on floured surface, 6-8
  minutes. Spray large bowl with nonstick spray. Place dough in bowl; cover
  with plastic wrap and kitchen towel. Let rise 1 hour or until doubled in
  volume. Punch down dough; let rest 15 mintues. Divide dough in half.
  Sprinkle clean work surface with 2 T flour. Roll 1/2 of dough into 13"
  round; lift onto a 12" pizza pan. Pinch edges to form a rim. Exchanges: 1
  1/2 B. Per serving: 116 cal, 0 gm fat.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cinnamon Rolls
 Categories: Breads, Low-cal, Ww
      Yield: 10 servings
 
           -WRSD61A                            1 ts Cinnamon
     10 oz Buttermilk Biscuits, Refrig.      1/2 c  Raisins; dark
           ^^(10 biscuits in "tube")           2 tb Raisins; dark
      5 ts Margarine; melted                   5 ts Powdered sugar; sifted
      5 ts Brown sugar; packed, divided        2 ts Water
 
  Preheat oven to 400 F.  Spray 8x8x2 inch baking pan; set aside. Separate
  biscuits; using fingers, flatten each into 3" circle. Brush each circle
  with an equal amount of the margarine, sprinkle each with 1/4 t brown sugar
  and an equal amount of cinnamon, then top each with 1T raisins. Roll each
  circle jelly-roll fashion and arrange in two rows, seam side down, in
  sprayed pan.  Bake until rolls are puffed and golden brown, 8-12 minutes.
  Transfer pan to wire rack and lets rolls cool in pan. In small bown or cup
  combine remaining 2 1/2 t brown sugar and the powdered sugar, add water, 1
  t at a time, stirring constantly until mixture is smooth and syrupy. Remove
  rolls to serving platter, brush each with an equal amount of sugar mixture.
  Makes 10 servings of 1 roll each.  Each serving provides: 1 BREAD, 1/2 FAT,
  1/2 FRUIT and 20 OPTIONAL CALORIES. Per serving: 143 calories, 5 g fat.
  Source:  WW Favorite Recipes (1986).  Hard to eat just one!!
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Muffins
 Categories: Low-cal, Breads, Ww
      Yield: 1 servings
 
           -Nancy Erlich (XVPK76B).          1/4 ts Baking powder
    1/2 c  Pineapple; crushed                1/3 c  Dry powdered milk
      1 oz Cornmeal                            1 pk Sweet'n Low
      1    Egg                               1/4 ts Baking soda
 
  Put everything in blender to mix.  Bake in muffin tins at 400 for 15
  minutes.  All 5-6 muffins are ONE serving and provide: 1 fruit, 1 milk and
  25 optional calories.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Orange-walnut Muffins
 Categories: Ww, Breads
      Yield: 6 servings
 
      1    Flour; 1 cup + 2 tbls.              1    Salt; pinch
      2 tb Brown Sugar; Lt. (packed)         1/2 c  Orange juice
  1 1/2 ts Baking powder                       2 tb Margarine; melted + cooled
      1 ts Lemon Rind; Grated                  1    Egg; large
    1/2 oz Walnuts; chopped (12 halves)   
 
  Preheat oven to 375 degrees F. In medium bowl, stir together flour, sugar,
  baking powder, lemon rind, walnuts and salt. In small bowl, mix together
  orange juice, margarine and egg. Add to dry ingredients, mixing with fork
  until just combined; do not overmix. Spray six 2 1/2 inch muffin cups with
  nonstick cooking spray; divide batter evenly among the cups. Bake 20 to 25
  minutes, or until golden brown. Makes six servings. EACH SERVING PROVIDES:
  1 B, 1 F, 60 optional calories. Per serving: 175 calories; 4 g protein, 6 g
  fat, 25 g carbohydrate, 187 mg sodium, 46 mg cholesterol. Source: Living
  Fit Magazine-recipe given to us at Weight Watchers Meeting.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pancakes
 Categories: Breakfast, Breads, Low-cal, Ww
      Yield: 1 servings
 
      3 tb Flour                               1    Vanilla ALBA 77
    1/4 ts Salt                                1    Egg
    1/2 ts Baking powder                     1/2 c  Warm water
 
  Mix all ingredients. Makes 4-6 pancakes Exchanges: 1 bread, 1 milk & 1
  protein.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Breadstick Dippers
 Categories: Appetizers, Breads, Ww
      Yield: 12 servings
 
  2 1/4 c  Flour; divided                      1 c  Skim milk
      1 tb Sugar                             1/4 c  Reduced-calorie margarine;
      2 ts Baking powder                            Melted.
      1 ts Salt                           
 
  Preheat oven to 425 degrees.  Into medium mixing bowl sift together 2 c
  flour, the sugar, baking powder; and salt; add milk and, using a wooden
  sppon, mix to form dough. Using 2 T of the reamining flour, lightly flour
  work surface; turn dough out onto floured surface and knead, adding
  remain9ing 2 T flour as needed, until dough becomes smooth and elastic,
  about 5 minutes. Using rolling pin, roll dough into 12x8"rectangle, about
  1/2 " thick.  Cut dough in half lengthwise; cut each half crosswise into 18
  equal slices. Dip dough slices into margarine; being sure to use all of the
  margarine; place dough slices on baking sheet, leaving a space of about 1
  inch between each. Bake until golden brown, 10 to 15 minutes. Makes 12
  servings of 3 sticks each. One serving=1 bread; 1/2 fat; 15 cal optional
  exchange.  114 calories; 3 g protein; 2 g fat; 20 g CHO, 65 mg calcium; 306
  mg sodium; 0.4 mg chol.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Dill Cottage Cheese Batter Bread
 Categories: Breads, Pat
      Yield: 12 servings
 
      1 pk Dry yeast                           1 ts Salt
    1/2 ts Sugar                               1 c  Small curd cottage cheese
    1/4 c  Very warm water                          -warmed slightly
      1    Egg                               1/4 ts Baking powder
      1 tb Dried instant onions            2 1/2 c  Flour
      1 tb Butter or margarine                      Melted butter
      2 ts Dillweed                       
 
  Grease a 1-quart baking dish.
   Sprinkle yeast and sugar over very warm water in 1-cup glass measure. Stir
  to dissolve yeast.  Let stand until bubbly, about 10 minutes.
   Beat egg slightly in large bowl.  Add dried instant onions, butter, dill-
  weed, salt, cottage cheese and baking powder; beat until well blended. Stir
  in yeast mixture until well blended. Stir in enough of the flour to make a
  soft dough.  Place dough in prepared baking dish. Cover with buttered wax
  paper and a towel. Let rise in warm place away from drafts until doubled in
  bulk, about 1 hour.
   Bake in preheated moderate oven (350) for 60 minutes or until loaf sounds
  hollow when topped with fingers. Turn bread out onto wire rack. Brush with
  melted butter and sprinkle with salt. Serve warm Makes 1 loaf (12 slices).
   Per slice, 134 calories, 3 g fat.
   Pat Empson 05/25 09:57 am
         FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 05/25 10:09 AM
  
  TO:      PAT EMPSON   (PFXX29A) FROM: PAT EMPSON (PFXX29A) SUBJECT:
  R-MM-MIXED BAG
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Overnight Coffee Bread
 Categories: Breads, Pat
      Yield: 10 servings
 
     20    Frozen dinner rolls               1/2 ts Cinnamon
      3 oz Box Jello vanilla pudding           1    Stick melted butter
           --NOT instant                     1/2 c  Pecans
    1/2 c  Brown sugar                    
 
  Place frozen dinner rolls in a bundt pan.  Stir together remaining
  ingredients and pour on top of rolls. Cover with a towel and leave
  overnight.  The following morning, bake at 350 degrees for 30 minutes.
  Freeze while hot for fast reheating in microwave.
   Pat Empson 05/25 10:01 am
         FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 05/25 10:09 AM
  
  TO:      PAT EMPSON   (PFXX29A) FROM: PAT EMPSON (PFXX29A) SUBJECT:
  R-MM-MIXED BAG
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Benya Banana Fritters
 Categories: Fruits, Breads
      Yield: 1 servings
 
           - Pam Coombes RNCM95A               3 tb Cinnamon
           - MM:MK VMXV03A                     2 tb Nutmeg
      1    Package of yeast                2 1/2 lb Flour
      1 c  Hot water                       1 1/2 lb Sugar
           Sugar                                    Grated rind, med. sz orange
     10    Very soft bananas                 1/4 ts Salt
 
  Add yeast to hot water ans sprinkle in a little sugar. Cover and let stand
  to start rising process. Mash bananas throughly in large mixing bowl with
  yeast. Add cinnamon, nutmeg, flour, sugar, grated orange rind and salt. Mix
  throughly and let stand overnoght. Mixture will rise and triple in amount.
  Drop by spoonfuls in deep fat; fry until brown. Serve either hot or cold.
  May be frozen Makes 36 pastries .(The Congressional Cookbook, Mrs Cyril E.
  King (wife of the former governor (Virgin Islands)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: APPLE OATMEAL BREAD
 Categories: Breads, Fruits
      Yield: 1 servings
 
  1 1/2 c  Sifted flour                        1 c  Quick oatmeal
      1 ts Baking powder                       1 c  Chopped nuts
      1 ts Baking soda                         2    Eggs
      1 ts Salt                              1/4 c  Milk
      1 ts Cinnamon                          1/4 c  Melted margarine,cooled
    1/2 ts Nutmeg                              2    Apples,cored,coasely shred
    2/3 c  Packed brown sugar             
 
  Preheat oven to 350 F. Lightly grease and flour loaf pan. Sift flour,
  baking powder, baking soda, salt, cinnamon and nutmeg in large bowl. Stir
  in brown sugar, oatmeal, and nuts.. Mix eggs, milk and butter in small
  bowl, add all at once to oatmeal mixture, add apples, stir lightly with
  fork until liquid is absorbed into mix and it is completely moistened.
  Spoon into prepared pan. Bake for 1 hour and 5 minutes. Cool in pan on wire
  rack 10 minutes. Loosen edges with knife, turn out onto rack. Cool
  completely. Wrap, store overnight.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: NUTRITIOUS BREAKFAST BREAD
 Categories: Breads, Fruits
      Yield: 2 servings
 
      1 c  Flour                             1/4 c  Chopped walnuts
      1 c  Whole wheat flour                 1/2 c  Raisins
    1/2 ts Salt                              1/3 c  Chopped prunes
    1/2 ts Baking soda                         3    Eggs
      2 ts Baking powder                     1/2 c  Oil
    2/3 c  Dry non-fat milk powder           1/2 c  Molasses
    1/3 c  Oatmeal                           3/4 c  Orange juice
    1/2 c  Brown sugar                         1 c  Mashed banana
    1/2 c  Chopped peanuts                
 
  Preheat oven to 325 F. Combine flour, salt, baking powder, baking soda,
  milk, oats, sugar, nuts, raisins and prunes in large bowl. Blend with fork.
  Beat eggs until foamy. Add oil, molasses, juice and bananas. Add mix to dry
  ingredients. Pour into 2 8x4 greased loaf pans. Bake at 325 F one hou( for
  muffins, grease tins and fill 2/3 full, bake 350 F for 20 minutes)Cool
  slightly before removing from pan.You may substitute raw chopped apples,
  grated carrots, applesauce or grated zucchini for bananas.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: BAKING POWDER BISCUITS
 Categories: Breads, Rolls
      Yield: 12 servings
 
      2 c  Flour                             1/2 ts Salt
      3 ts Baking powder                     3/4 c  Milk
    1/4 c  Shortening                     
 
  Sift dry ingredients into bowl, Cut in shortening until like coarse crumbs.
  Make a well, pour in milk all at once. Stir quickly with fork just until
  dough follows fork around bowl, Turn out onto lightly floured work
  surface.(*dough is soft) Knead gently 10 or 12 strokes. Roll or pat down
  1/2 inch thick. Dip cutter in flour. Bake on ungreased sheet at 450 F for
  12-15 minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: CHALLAH BREAD
 Categories: Breads
      Yield: 1 servings
 
      1 pk Active dry yeast                         Egg
    1/4 c  Warm water(105-115 F)               1 tb Shortening
    1/2 c  Lukewarm water                  2 3/4 c  Flour
      1 tb Sugar                                    Egg yolk
      1 ts Salt                                2 tb Cold water
 
  Dissolve yeast in 115 F water. Stir in lukewarm water, sugar, salt,egg,
  shortening and 1 1/4 cup flour. Beat until smooth. Mix in remaining flour
  to make dough easy to handle.Turn dough out on floured work surface, knead
  until smooth and elastic(5 min) Round up dough in greased bowl, turn over
  to grease top. Cover, let rise until doubled in bulk, 1 1/2-2 hours. Punch
  dough down, divide into 3 equal parts. Roll each part into strand 14 inches
  long.Place strands close together on lightly greased cookie sheet. Braid
  gently and loosely. Don't stretch. Fasten ends, tuck under securely., Brush
  braid with shortening. Let rise until doubled in bulk, 40-50 minutes. Beat
  egg yolk and cold water until blended, brush over braid. Bake at 375 F for
  25-30 minutes, or until golden.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: WHITE BREAD
 Categories: Breads
      Yield: 1 servings
 
    1/2 c  Lukewarm water(110 F)               1 ts Salt
      1 pk Active dry yeast                    3 c  Flour
    1/2 c  Hot milk                                 Egg yolk
      2 tb Butter                              1 tb Milk
      1 ts Sugar                          
 
  Sprinkle yeast over lukewarm water. Leave 5 minutes. Heat milk, stir in
  butter, sugar and salt. Cool to room temperature. Combine all ingredients.
  Knead dough until it becomes smooth and elastic, and put into lightly oiled
  bowl. Cover and rise 1 1/2 hours, Knead again 5 minutes and shape into
  loaf. Put dough in buttered and floured pan. Rise 1 hour. Preheat oven to
  350 F Brush dough with egg yolk and milk mixture. Bake loaf one hour.
  Remove from pan.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: PUMPERNICKLE BREAD
 Categories: Breads
      Yield: 2 servings
 
      2 pk Active dry yeast                    2 c  Whole rye flour(100%)
  1 1/4 c  Warm water                      2 1/4 c  White flour
      2 ts Salt                                2 ts Cornmeal
    1/3 c  Molasses                                 Egg white
      1 tb Caraway seeds                     3/4 ts Caraway seed
      1 tb Shortening                     
 
  Dissolve yeast in water. Add salt, molasses,caraway seed and shortening.
  Stir Place rye flour and 2 c white flour in small bowl, blend using large
  spoon. Gradually add flour to liquid mixture. Use hands to blend in flour
  at end. Add remaining 1/4 white flour, if necessary to make dough easy to
  handle. Knead 5-8 minutes on floured work surface until elastic and not
  sticky. Place in greased bowl, cover and let rise 1-1 1/2 hours. Punch
  down, divide in two and place on floured surface. Shape each piece into
  long narrow loaf, about 14 inches long and 1 1/2 inch diameter. Lightly
  grease inside of French Bread pan. Sprinkle cornmeal in each section. Shake
  pan to distribute. Place loaves in pan. Make sure loaves do no come any
  closer than 1 1/2 inch to ends of pan. With sharp knife, make 3-4 diagonal
  1/4" deep slashes on the top of each loaf. Brush with egg white, and
  sprinkle with let over caraway seed. DO NOT COVER! Let rise 30 minutes to
  double. Bake in preheated 350 F oven for 30-35 minutes. Remove from pan AT
  ONCE
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: CINNAMON SWIRL BREAD
 Categories: Breads
      Yield: 2 servings
 
      1 pk Active dry yeast                  1/4 c  Shortening
    1/2 c  Warm water                      6 1/4 c  Sifted flour
      2 c  Scalded milk,cooled               1/2 c  Sugar
    1/3 c  Sugar                               1 tb Cinnamon
      2 ts Salt                            1 1/2 ts Water
 
  Soften yeast in water. Combine milk, sugar, salt and shortening. Cool to
  lukewarm. Stir in 2 cups flour. Beat well. Add yeast, mix. Add enough flour
  to make moderately stiff dough. Turn out onto floured work surface, knead
  8-10 minutesuntil smooth and satiny. Shape into ball, place in greased
  bowl, turn once to grease top. Cover, let rise until doubled in bulk, 1 1/4
  hours. Punch down. Cut dough into 2 portions, roll dough to two 15x7 inch
  rectangles. Combine 1/2 sugar, cinnamon, spread half over each bread. Roll
  into loaves. Place in greased and floured 9x5x3 inch loaf pans. Cover and
  let rise until doubled in bulk (60 minutes) Bake in preheated 375 F oven
  for 30 minutes
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: REFRIGERATOR ROLLS
 Categories: Breads, Rolls
      Yield: 12 servings
 
      1 pk Active dry yeast                  1/4 c  Shortening
    1/4 c  Warm water                          1 ts Salt
      1 c  Scalded milk                    3 1/2 c  Sifted flour
    1/4 c  Sugar                                    Egg
 
  Soften yeast in water. Combine milk,sugar,shortening and salt cool to
  lukewarm. Add 1 1/2 cups flour, beat well. Beat in yeast and egg. Gradually
  add remaining flour, beating well. Place in greased bowl, turning once to
  grease surface. Cover, chill at least 2 hours, or up to 4-5 days. About 2
  hours before serving, shape dough as desired on floured work surface.
  Cover, let rise until doubled in bulk.(1 1/4 hours) Bake on greased baking
  sheet or muffin pans in 400 F oven for 12-15 minutes
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: TOMATO BREAD
 Categories: Breads, Vegetables
      Yield: 2 servings
 
      2 c  Tomato juice                        1 ts Salt
    1/2 c  Tomato sauce                      3/4 ts Oregano
      2 tb Olive oil                         1/2 ts Dry basil
  6 1/2 c  Flour                             1/4 ts Rosemary
      2 pk Active dry yeast                  1/4 ts Pepper
      3 tb Brown sugar                         2    Cloves crushed garlic
 
  Lightly grease large bowl and two loaf pans with olive oil. In small
  saucepan, heat juice, sauce and 2 tbsp olive oil to 120 F. Combine 3 cups
  flour with yeast and remaining ingedients. Pour in tomatoe mix and beat 3
  minutes. Gradually add remaining flour, mixing by hand, if necessary, until
  it holds together enough to turn out on floured surface. The dough is quite
  sticky, and yuou may need to add a little more flour, but not too much, or
  you will have a dry bread. Knead about 5 minutes, until dough smooths out,
  place in greased bowl, cover and let rise 1 hour. Punch dough down, let
  rest 15 minutes, then shape into 2 loaves, and place in pans. Cover pans
  and let rise 45 minutes.Preheat oven to 375 F Bake loaves 10 minutes,
  reduce heat to 350 F and bake 30-40 minutes longerBread is done when loaf
  sounds hollow when thumped with knuckle. Tip loaves out immediately onto
  wire rack to cool
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: TRADITIONAL SWEET ROLL DOUGH
 Categories: Breads, Rolls
      Yield: 1 servings
 
      2 pk Active dry yeast                    1 ts Salt
    1/2 c  Warm water                          2    Eggs
    1/2 c  Scalded milk, cooled to luke      1/2 c  Butter or margarine, softene
    1/2 c  Sugar                               5 c  Flour
 
  Dissolve yeast in water. Stir in milk, sugar,salt eggs,margarine and 2 1/2
  cups flour. Beat until smooth. Mix enough flour to make dough easy to
  handle. Knead 5 minutes. Place in greased bowl, turn greased side up( Dough
  can be refrigerated 3-4 days) Cover, let rsie until doubled in bulk 2
  hours. Punch down and shape into whatever
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: SWEDISH RYE BREAD
 Categories: Breads
      Yield: 2 servings
 
      1 pk Active dry yeast                1 1/2 c  Hot water
    1/4 c  Warm water                      2 1/2 c  Rye flour,stirred
    1/4 c  Brown sugar                         3 tb Caraway seed
    1/4 c  Light molasses                      4 c  Sifted flour
      1 tb Salt                                2 tb Grated orange peel(opt.)
      2 tb Shortening                     
 
  Soften yeast in warm water. In large bowl, combine sugar, molasses,salt and
  shrotening. Add hot water and stir until sugar dissolves. cool to lukewarm.
  Stir in rye flour, beat well. Add softened yeast, and caraway or orange
  peel, mix well. Stir in enough flour to make a moderately stiff dough.Knead
  on well floured work surface until samooth and satiny (10 minutes) Place
  dough in greased bowl, turn once to grease top. Cover, let rise until
  doubled in bulk (2 hours) Punch down. Turn out onto a lightly floured work
  surface, divide into 2 portions. Shape each into a smooth ball. Cover, let
  rest 10 minutes. Pat dough in 2 round loaves, place on greased baking
  sheet. Cover, let rise until doubled in bulk (2 hours) Bake at 375 F for
  25-30 minutes. Place foil loosely over tops last 10 minutes. For soft
  crust, brush with melted butter. Cool on wire racks.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: KING ARTHUR'S EASY BEST LOAF
 Categories: Breads
      Yield: 2 servings
 
      1 tb Sugar                               2 c  Warm water
      1 tb Salt                                6 c  Flour
      1 pk Active dry yeast               
 
  Mix yeast,sugar,salt and water together. let stand until salt sugar and
  yeast are dissolved. Gradually add flour to liquid and mix thouroughly,
  until dough pulls form bowl sides. Turn ontofloured work surfaceand knead 5
  minutes, Let dough rest while you grease bowl. Knead dough again 2-3
  minutes, Place dough in bowl, turn once to grease top. Cover with damp
  towel and keep warm until doubled in bulk(1-2 hours) Punch down dough and
  knead briefly to get out any air pockets. Cut in half, shape into 2 Italian
  or french style loafs. Put on cookie sheet sprinkled with cornmeal. Rest 5
  minutes. Lightly slash tops 3 times diagonally and brush with cold water.
  Place on rack in cold oven with roasting pan full of boiling water
  below.Bake 400 F for 30-45 minutes until crust is golden brown and sounds
  hollow to the touch,
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: FRENCH BREAD
 Categories: Breads
      Yield: 2 servings
 
      1 pk Active dry yeast                    1 tb Butter
  1 1/2 c  Water                               5 c  Flour
      1 tb Sugar                               2 tb Cornmeal
  1 1/2 ts Salt                           
 
  Dissolve yeast in warm water(110 F) Add sugar and salt, butter (melted) and
  2 cups flour, Beat with spoon until mixed. Gradually add remaining flour,
  until dough is easy to handle. Knead on lightly floured work surface 5
  minutes, until elastic, not sticky. Cover, let rise until doubled in bulk.
  Punch down on floured work surface, divide in half. Shape into loaves.
  Lightly grease French bread oan, put cornmela in and shake to coat all
  surfaces. Put each loaf into each section. Make sure loaves don't come any
  closer than 1 inch of end of pan. With sharp knife, make 3 or 4 diagonal
  slashes on top of loaves. DO NOT COVER.Let rise in warm place until doubled
  in bulk. Bake in preheated oven (375 F) 25-30 minutes. Remove from pan AT
  ONCE!
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: PEPPERONI BREAD,PAT MCCLAY'S
 Categories: Breads, Cheese/eggs
      Yield: 1 servings
 
      1 pk Frozen Bread dough (1 loaf)       1/4 lb Provolone cheese
    1/2 lb Slicing pepperoni              
 
  Split defrosted loaf in half and roll out to about 8x13 inches. Layer
  Pepperoni, then provolone on each sheet. Roll up lenghtwise, tucking in
  ends. Bake 400 F 20-25 minutes .
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: BREAD STICKS
 Categories: Breads
      Yield: 24 servings
 
      1 pk Active dry yeast                    1 c  Lukewarm water
    1/4 c  Warm water                      3 1/2 c  Sifted flour
  1 1/2 ts Salt                                     Egg white
 
  Soften yeast in water. Combine salt and lukewarm water, beat in 1 cup
  flour. Blend in softened yeast, stir in 2 1/4 to 2 1/2 cups flour, enough
  to make a moderatelyu stiff dough. Turn out onto floured work surface,
  Knead 10-15 minutes, until elastic, Knead in remaining flour. Place dough
  in lightly greased bowl, turn once to grease top. Let rise until doubled in
  bulk (60 minutes)Punch down. Let rise until doubled in bulk again.(45
  Minutes) Divide into 2 portions. Divide each half dough into 12 equal
  parts. Roll each piece about 12 inches long and 1/2 inch in diameter. Place
  1 inch apart on greased baking sheet and brush with a mix of water,
  slightly beaten egg white. Let rise uncovered until doubled in bulk(60
  minutes) Brush again with egg mix. Sprinkle with salt. Place large shallow
  pan on lower rack oof preheated 400 F Oven, fill with boiling water. Bake
  dough at 400 F for 15 minutes. Brush again with egg mix, and bake an
  additional 10-15 minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: BANANA BREAD
 Categories: Breads, Fruits
      Yield: 1 servings
 
      2 tb Shortening                        1/2 ts Baking soda
    3/4 c  Sugar                               3 c  Flour
      1 ts Salt                                3 ts Baking poder
      1    Egg                                 2    Mashed bananas
    1/2 c  Milk                           
 
  Mix shrotening, sugar and egg together. Stir in milk. Add dry ingredients
  and beat until smooth. Fold in bananas, then spoon into a greased loaf pan.
  Bake for 1 hour, at 350 F, or until brown and firm.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: BASIC BEER BREAD
 Categories: Breads, Quickbreads
      Yield: 1 servings
 
      3 c  Flour                               1 cn Beer
  3 3/4 ts Baking powder                       1 tb Honeu
  2 1/4 ts Salt                           
 
  Grease loaf pan. Combine flour, baking powder, salt, beer, and honey in
  large bowl, stir together until well mixed. Bake in preheated 350 F oven
  for 45 minutes. Turn on rack and cool.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: SWEDISH TEA RING
 Categories: Breads
      Yield: 2 servings
 
      2    CAKES OF YEAST                      1 c  Milk,scalded, then cooled
    1/4 c  Lukewarm water                      1 ts Lemon rind,grated
    1/4 c  Shortening                          5 c  Flour
    1/2 c  Sugar                                    Melted butter
      1 ts Salt                                     Brown Sugar
      2    Beaten eggs                              Cinnamon
 
  Soften yeast cakes in water. Add shortening, sugar and salt to scalded
  milk, cool to lukewarm. Add yeast, eggs, rind and enough flour to make a
  stiff batter. Beat well. Add flour to make a soft dough. Turn out on
  floured work surface, and knead until satiny. Grease bowl, Put dough in
  bowl, turn to grease top, Cover and rise until doubled in bulk. Punch down.
  Shape into 2 retangles about 1/4 inch thick. Brush with melted butter.
  Sprinkle with brown sugar and cinnamon. Roll like jelly roll, and shape
  into rings. Place on greased baking sheet, cut with scizzors at one inch
  intervals, ALMOST through rings. Turn slices slightly. Cover and let rise
  until doubled. Bake in 375 F oven for 25-30 minutes. Cover with Coffee Cake
  Icing.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: WHOLE WHEAT MOLASSES BREAD
 Categories: Breads
      Yield: 2 servings
 
  2 3/4 c  Whole wheat flour                 1/4 c  Brown sugar
      1 c  Flour                               2 tb Shortening
      2 pk Active dry yeast                    1 tb Salt
  1 3/4 c  Water                               1 c  White flour
    1/2 c  Dark molasses                  
 
  In large bowl, combine whole wheat,white flour and yeast. In saucepan,heat
  water, molasses, brown sugar, shrotening and salt until warm (115 F),
  stirring constantly. Add to dry mix in bowl. Beat al low speed 1/2 minutes,
  scraping sides. Beat 3 minutes high speed. By hand, stir in 1/2-1 cup white
  flour to make stiff dough. Turn out on light floured work surface, knead
  until smooth. Shape into ball. Place in greased bowl, turn, cover, let rise
  until doubled in bulk(1 1/2 hours).Punch down, divide in half. Cover, let
  rest 10 minutes. Shape into 2 slightly flatten 6 inch balls. Put on greased
  baking sheet. Cover, let rise until doubled in bulk(45 minutes) Bake at 375
  F for 30-35 minutes. For chewy crust, brush each loaf with warm water
  several times during the last 10-15 minutes of baking. Cool.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: BABKAS #1
 Categories: Breads
      Yield: 2 servings
 
    3/4 c  Butter,soft                         1 tb Lemon rind
    1/2 c  Sugar                               1 c  Milk,room temperature
     10    Egg yolks                       5 1/2 c  Flour
      2 pk Active dry yeast                    1 c  Golden raisins
    1/4 c  Warm water                               Confectioner's sugar
      1 ts Salt                           
 
  In large bowl, cream butter and sugar until light and fluffy. Beat in yolk,
  one at a time, until pale and fluffy. In small bowl, soften yeast in
  water,beat in egg mix salt,peel, milk and yeast. Slowly beat in 5 1/2 cups
  of flour until a soft dough forms. Turn out on lightly floured work
  surface, knead 8-10 minutes, until smooth and elastic. Knead in raisins.
  Place in greased bowl. Grease top. Let rise 1 hour, or until doubled in
  bulk. Punch down, divide in half. Place in 2 greased and floured 8 inch
  fluted pans, let rise until double in bulk(covered) Bake in 350 F oven
  25-30 minutes, or until well browned. Invert on rack. Sprinkle with
  confectioner's sugar. Tastes better eaten within a couple of days. Two
  Babkas, 10 servings each.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: HONEY OATMEAL BREAD
 Categories: Breads
      Yield: 2 servings
 
  1 1/2 c  Water                               2 pk Active dry yeast
    1/3 c  Butter                              2    Eggs
    1/2 c  Honey                               1 tb Water
  6 1/2 c  Flour                                    Egg white
      1 c  Oats,quick cooking                       Oatmeal
      2 ts Salt                           
 
  Combine water, honey and butter in small saucepan. Heat over low heat until
  liquids are very warm(120F)Place 5 cups flour, oats, salt and yeast in
  Bowl. Attach bowl and dough hook. Turn to speed two and mix 30 seconds.
  Gradually add warm liquids to flour mixture, about 1 minute. Add eggs and
  mix an additional minute.Continue on speed two, add remaining flour, 1/2
  cup at a time, until dough clings to hook and cleans sides of bowl. Knead
  on speed two for 3-5 minutes longer. Place in greased bowl, turning once to
  grease top. Cover, let rise in warm place , frr from draft, until doubled
  in bulk, about 1 hour.Punch down dough and divide in half. Shape each half
  into a loaf and place in greased loaf pans. Cover, let rise in warm
  place,free from drafts, until doubled in bulk, about one hour. Combine egg
  white and water. Brush tops of loaves with mixture. sprinkle with oatmeal,
  bake at 375 F for 40 minutes. remove from pans immediately, and cool on
  wire racks. Yields:two loaves.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: CRUSTY PIZZA DOUGH
 Categories: Breads, Main dish
      Yield: 1 servings
 
      1 pk Active dry yeast                    2 ts Olive oil
      1 c  Warm water                      3 1/2 c  Flour
    1/2 ts Salt                                     Cornmeal
 
  Dissolve yeast in warm water in warmed bowl. Add salt, olive oil and 2 1/2
  cups flour. Attach bowl and dough hook, Turn to speed 2 and mix 2 minutes.
  Continuing on speed 2, add remaining flour, 1/2 cup at a time, until dough
  clings to hook and cleans side of bowl. Knead on speed two for 5
  minutes.Place in greased bowl, turning to grease top. Cover, let rise in
  warm place, free from draft, until doubled in bulk, about 1 hour. Punch
  dough down. Brush a 14 inch pizza pan with oil, sprinkle with cornmeal.
  Press dough across bottom of pan, forming a collar around edge to hold
  filling. Top with desired fillings. Bake at 450 F for 15 to 20 minutes.
  Yield:one 14 inch pizza.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: FOCACCIA
 Categories: Breads
      Yield: 35 servings
 
-----------------------------------DOUGH-----------------------------------
      1 pk Active dry yeast                1 1/2 ts Salt
      2 c  Warm water                          3 tb Olive oil
  5 1/2 c  Flour                         

----------------------------------TOPPINGS----------------------------------
           Olive oil                                Fresh sage,rosemary+thyme
           Kosher or sea salt             
 
  Sprinkle yeast over 1 cup warm water in large mixer bowl. Stir briefly, the
  let stand 5 minutes to dissolve. Attach paddle or dough hook to mixer. At
  low speed,stir in 2 cups flour and salt, beat until smooth.(1 minute) (Or
  combine ingredients in large bowl and beat vigorously with wooden spoon 2
  minutes)Add remaining 1 cup warm water and oil and blend. Add enough flour,
  1/2 cup at a time, to make a soft dough that begins to pull away from sides
  of bowl On lightly floured work surface, knead dough until smooth and
  elastic, 8-10 minutes. Place in large,lightly greased bowl, turning once to
  grease top. Cover with kitchen towel and let rise in a warm, draft-free
  place, until doubled in bulk,1-1 1/4 hours. Remove dough from bowl, and
  gently knead one minute. Lightly oil a 15x10 1/2 inch jelly-roll pan. Shape
  dough into 12x8 inch rectangle with rolling pin. Carefully transfer to
  prepared pan, stretching to gently to edges of pan with fingers. Press top
  of dough with fingertips, leaving 1/2 inch deep indentations. Cover and let
  rise 30 minutes. Preheat oven to 425 F. Adjust 1 oven rack to lowest
  position. Place shallow baking pan on top rack of oven. If using a baking
  stone, place in cold oven and preheat 30 minutes before baking. Press dough
  again with fingers, and brush with 1 tablespoon olive oil. Sprinkle with 1
  teaspoon kosher salt and 2 tablespoons chopped assorted fresh herbs or 1
  teaspoon dried herbs. Just before baking, carefully place 1 cup ice cubes
  in baking pan on top oven rack and immediately place dough on baking stone,
  or lowest oven rack. Bake 20-30 minutes, until top is golden and bottom
  sounds hollow when removed from pan and tapped on bottom. Remove Focaccia
  from pan and transfer to wire rack. While still warm, brush top with
  another 2 tablespoons olive oil. Cool. Cut into 5x1 1/2 inch pieces. Makes
  35
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: FOUGASSE
 Categories: Breads
      Yield: 24 servings
 
-------------------------------FOCACCIA DOUGH-------------------------------
      1 tb Cornmeal                                 Whole sage leaves
      1 tb Olive oil                           1 ts Kosher salt
 
  Prepare dough as directed for Focaccia. Lightly oil 2 cookie sheets and
  sprinkle each with 1 tablespoon yellow cornmeal. Divide dough in half,
  shape each piece into a ball. Stretch each with rolling pin itno 8x4 inch
  oval. Transfer dough to prepared pans. With small sharp knife, cut 2 1/2
  inch slit in center of each oval. Cut 8 more slits in circle around center.
  With fingertips,carefully stretch dough into 12x9 inch oval. Cover and let
  rise 30 minutes. Preheat oven to 425 F, and prepare oven as directed with
  Focaccia.Brush each Fougasse with 1 tablespoon olive oil and decorate each
  with whole sage leaves. Sprinkle each with 1 teaspoon kosher salt. Bake one
  pan at a time, 18-20 minutes, until golden. Cool on wire racks. Makes two
  breads,12 slices each.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: CINNAMON NUGGETS
 Categories: Breads
      Yield: 80 servings
 
      1 pk Refrigerated soft breadstick             Cinnamon Sugar
           (11 ounces)                    
 
  Preheat oven to 375 F. Unroll dough, cut strips crosswise into 10 pieces.
  Roll dough in cinnamon sugar. Place on lightly greased baking sheet. Bake
  at 375 F for 5 minutes. remove from baking sheet immediately. Makes 80
  Nuggets To make cinnamon sugar, combine 1 teaspoon ground cinnamon with 3
  tablespoons sugar Parmesan Nuggets: Omit cinnamon sugar, roll dough in
  Parmesan cheese. From the Baltimore Gas and Electric Company Marketing and
  Energy Service.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: RHUBARB BREAD
 Categories: Breads, Fruits
      Yield: 1 servings
 
      1 c  Brown sugar                         1 ts Vanilla
    1/2 c  Sugar                           2 1/2 c  Flour
    2/3 c  Oil                                 1 ts Baking soda
      2    Eggs                              1/2 ts Nutmeg
      1 c  Sour milk                       2 1/2 c  Rhubarb,diced
      1 ts Salt                           
 
  Mix well and pour into 2 greased 9x5 inch loaf pans. Before baking, top
  each loaf with 1 tsp melted margarine and sprinklw with 1 tablespoon sugar
  over each loaf. Bake at 350 F for about 1 hour
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: SAUDI ARABIAN PITA BREAD
 Categories: Breads
      Yield: 12 servings
 
      1 pk Active dry yeast                1 1/2 ts Salt
  3 3/4 c  Flour                           1 1/4 c  Warm water
    1/4 c  Shortening                     
 
  In large mixer bowl soften yeast in warm water. Add 2 cups flour,
  shortening and salt. Beat at low speed of electric mixer for 1/2 minute,
  scraping bowl. Beat 3 minutes at high speed. Stir in as much remaining
  flour as you can mix in with a spoon. Turn onto lightly floured work
  surface. Knead in enough remaining flour to make a moderately soft dough
  that is smoooth and elastic.(5 minutes) Cover, let rest in a warm place
  about 15 minutes. Divide into 12 equal partions. Roll each between floured
  hands into a very smooth ball. Cover with a damp cloth, let rest 10
  minutes. Using fingers, gently flatten balls. Cover, let rest 10
  minutes.(keep dough pieces covered until ready to use.) On well floured
  surface lightly roll one piece of dough at a time into a circle 7 inches in
  diameter, turning dough over once. Do not stretch,puncture or crease
  dough(Work with enough flour so dough does not stick) Place on baking
  sheet. Bake rounds, 2 at a time, in a 450 F oven about 3 minutes or until
  dough is puffed and softly set. Turn over with a spatula, bake about 2 more
  mintes, or until dough is light brown. Repeat with remaining dough, baking
  one batch before rolling the next batch. To serve, slice bread crosswise,
  fill pocket with desired filling Makes 12 rounds. From Avon's International
  cookbook.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: PARKER HOUSE ROLLS
 Categories: Breads
      Yield: 6 servings
 
      1 pt Milk                            2 1/2 pt Flour
      4 tb Shortening                          1 ts Salt
      2 tb Sugar                               1    Yeast cake
 
  Scald milk, cool.  Dissolve yeast cake in lukewarm milk, add sugar, 1 1/2
  pts. flour, and shortening.
   Rise in warm place untill light.  Add salt and rest of flour. Knead well.
  Place in greased bowl, rise untill double in bulk. Roll 1/2 inch thick.
  Brush with melted butter, fold over. Let rise untill double in bulk. Bake
  at 400F for 20 minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: ONION PARMESAN BREAD
 Categories: Breads, Vegetables, Cheese/eggs
      Yield: 2 servings
 
      1 pk Active dry yeast                    4 c  Flour
    1/4 c  Warm water                          2 tb Butter
  1 1/2 ts Salt                              3/4 c  Chopped onion
      2 tb Soft margarine                      2 tb Parmesan cheese
      1    Egg, slightly beaten                1 ts Poppy seed (opt.)
      1 c  Scalded milk                      1/2 ts Garlic salt
 
  Dissolve yeast in waterIn large bowl, combine yeast, sugar, salt butter,
  egg, milk and 2 cups flour. Beat with spoon until mixed. Gradually add
  flour until dough can be handled. Knead 5 minutes or until elastic. Grease
  bowl, cover douch with plastic, let rise 1 1/4 hour in warm place.
  Meanwhile,prepare filling. Melt butter in small saucepan. Add onions, and
  saute until just tender (5 minutes) Combine cheese, poppy seed,and garlic
  salt,set both mixtures aside. When dough has risen, punch down, and place
  on floured work surface. Divide in 2. Roll each piece into a square
  12"x12". Spoon half of fillings on each piece of dough. Spread, roll up
  like jelly roll,seal. Place loaves ,seam side down, on French bread pan.
  Cover and rise 45 minutes, or until doubled in bulk. Uncover, bake in
  preheated 350 F oven for 25-30 minutes, until golden. Remove from pan at
  once
  
  ~----  YUM!
         FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 04/27 8:08 PM
  
  TO:      ALL FROM: MARGE NEMETH (GNFK05B) SUBJECT: R-MM BREAD MEGA
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: BOSTON BROWN BREAD (A MUST WITH BAKED BEANS)
 Categories: Breads
      Yield: 10 servings
 
    1/2 c  Flour                               3 c  Whole wheat flour
    3/4 c  Sugar                             3/4 c  Dark molasses
  1 1/2 ts Salt                                1    Egg
  1 1/2 ts Baking soda                         2 c  Milk
    1/2 c  Corn Meal                         1/2 c  Melted shortening
 
  Sift flour, baking soda, sugar, and salt together.
   Mix in corn meal and whole wheat flour.  Add remaining ingredients, mixing
  only untill all flour is moistened. Pour into 2 greased 9x5x3 inch loaf
  pans.
   Bake at 300F for 1 hour and 15 minutes.  Remove from pans and cool.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: KILLER BREAD
 Categories: Breads, Cheese/eggs, Sourdough
      Yield: 4 servings
 
      1 c  Mayonnaise                          1 lb Round sourdough bread
      1 c  Parmesan cheese, grated                  Butter
  1 1/2 ts Garlic, minced                      2 tb Fresh basil or 2t dried
 
  Preheat broiler. Halve bread horizontally. Mix mayo, parmesan and garlic in
  large bowl. Arrange bread cut side up on large baking sheet. Butter bread.
  Broil until crisp and brown. Spread parmesan mixture over cut sides of
  bread. Broil until to is puffed and golden brown. Sprinkle with chopped
  basil. Cut bread into wedges and serve. Source: Bon Appetit
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: LIGHT AND FLUFFY WAFFLES
 Categories: Breads
      Yield: 5 servings
 
      2    EGGS                              3/4 c  CHOPPED PECANS (OPTIONAL)
  2 1/4 c  MILK                            1 1/2 ts CINNAMON (OPTIONAL)
    3/4 c  OIL OR MELTED SHORTENING            2 c  PEL'D & DICED APPLES (OPT'L)
  2 1/2 c  FLOUR                                    CRUMBLED BACON (OPTIONAL)
      4 ts BAKING POWDER                       3 tb COCOA    AND
    3/4 ts SALT                                2 tb CHOC CHIPS (OPTIONAL)
 
  In large bowl beat eggs until light. Stir in milk and vegetable oil or
  melted shortening. Sift together flour, baking powder and salt and add to
  milk mixture. Stir until smooth. Stir in either pecans, cinnamon, apples,
  bacon or cocoa and chocolate chips, if desired. Pour batter onto center of
  hot waffle iron, cover and bake until steaming stops. From *Prodigy's Food
  and Wine Bulletin Board.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: BUCHTA (POPPYSEED BREAD)
 Categories: Breads
      Yield: 7 servings
 
      1    Cake compressed yeast OR            6    Egg yolks
      1 pk Active dry yeast + 1 tsp          1/2 pt Heavy cream (1 cup)
      1 c  Lukewarm milk                       6 c  Flour
    1/2 lb Butter(1 cup)                       1 ts Salt
    1/2 c  Sugar                         

----------------------------------FILLING----------------------------------
           Melted butter                     1/2 c  Sugar
  1 1/2 c  Poppyseeds(ground,please)                Vanilla
 
  Soften yeast in lukewarm milk. Cream butter, add sugar gradually, beating
  until light and fluffy. Add egg yolks, and beat. Add uyeast-milk mixture
  and heavy cream;blend. Sift together flour and salt and add to egg yolk
  mixture. Knead until the dough no longer sticks to your hands.(this can be
  done in a mixer with a dough hook too.)Put the dough in a greased bowl,
  cover and let rise until doubled in bulk. Divide dough into 7 balls. On a
  floured surface, roll each ball into a rectangle 1/4" thick. Spread with
  your favorite filling and roll up as you would a jelly roll. Place the
  rolls on a greased cookie sheet(1 roll per pan), cover and let rise until
  doubled. Bake at 325 F for 30 minutes. Filling: After you roll out the
  dough, brush with melted butter then mix poppyseeds and sugar together and
  spread over the dough. Drizzle with melted butter to which some vanilla has
  been added and then roll up. From *Prodigy's Food and Wine Bulletin Board,
  from Linda Karner.-tnxc18b
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: PENNSYLVANIA DUTCH PRETZELS
 Categories: Breads
      Yield: 12 servings
 
      4 c  Unsifted flour                      1 qt Water
      1 ts Sugar                               3 tb Baking soda
      1 pk Active dry yeast                         Coarse salt
  1 1/2 c  Very warm water (120F-130F)    
 
  In large bowl of mixer, mix 1 1/2 cups flour, the yeast, sugar and 1/2 tsp
  salt. With mixer at low, add 1 1/2 cups very warm water.Beat 3 minutes at
  medium. Gradually add the rest of the flour. Turn out onto floured board
  and knead 5 minutes.,Place in a greased bowl, turn greased side up. CVover,
  let rise 45 minutes to an hour. Punch down, turn out onto board. Roll
  pieces of dough out into pencil shapeds and knot, forming preztel shape.
  Cover, and let rise on floured obard for 30 minutes. Boil 1 quart water and
  the baking soda in a skillet. Put each preztel in the water and simmer 20
  seconds. Place on well greased cookie sheet, salt and bake at 400 F for 15
  minutes. from *Prodigy's Food and wine Bulletin Board, from Cindy
  Brescia,-TBPM77B.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: OLD MILWAUKEE RYE
 Categories: Breads
      Yield: 2 servings
 
-----------------------------------SPONGE-----------------------------------
      1 pk Active dry yeast                    2 c  Rye flour
  1 1/2 c  Warm water                          2 tb Caraway seed

-----------------------------------BREAD-----------------------------------
      1 pk Active dry yeast                    1 tb Salt
      1 c  Warm water                          1 c  Rye flour
    1/4 c  Molasses                            6 c  Bread flour
      1    Egg                                 3 tb Butter
 
  SPONGE PREPARATION: Dissolve 1 pk yeast in the warm water. Stir in rye
  flour and caraway seed. Cover bowl snugly with plastic wrap and let stand
  for 1-3 days. BAKE DAY PREPARATION: Sprinkle the remaining package of yeast
  and remaining 1 cup water on the sponge mixture, blend well. Add molasses,
  caraway seeds,egg,salt and rye flour and 2 cups of the bread flour. Beat
  until smooth. add butter. Stir in remaining flour and mix well either with
  your hands or in a mixer with dough hooks. Knead for 5-10 minutes. Put in a
  greased bowl and let rise until doubled in bulk ( about 1 hour) Punch down
  and let rest 10 minutes. Shape into loaves or put into loaf pans, cover and
  let rise until doubled. Carefully make slashes on the top of each loaf with
  a sharp knife or a razor blade, and brush with a beaten egg mixed with a
  tablespoon of milk. Bake at 375 F for about 40 minutes. this will make 2
  large loaves or 3 smaller ones. from *Prodigy's Food and wine Bulletin
  Board, from Linda Karner,-TNXC18B
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: QUICK RYE-BATTER BUNS
 Categories: Breads
      Yield: 24 servings
 
      3 c  Flour                               1    Eggs
      2 pk Quick-rising yeast                  1 tb Caraway seed
      2 c  Milk                                2 c  Rye flour
    1/2 c  Dark brown sugar                         Milk
      3 tb Cooking oil                              Caraway seed (optional)
  1 1/2 ts Salt                           
 
  1. In a large mixer bowl, combine the flour and yeast.
  
  2. In a saucepan, heat the 2 c milk, brown sugar, oil and salt until warm
  (120-130 degrees), stirring constantly. Add to the flour mixture. Add the
  eggs and the caraway seed. 3. Beat the batter with electric mixer on low
  speed for 30 seconds, scraping sides of bowl. Beat the batter on high speed
  for 3 minutes. Return to low speed and beat in rye flour. 4. Fill the
  greased muffin pans half full. cover and let the dough rise until double,
  about 25 minutes. 5. Bake in 400 degree oven for 10 minutes. Brush the buns
  with milk. Sprinkle the tops with caraway seed, if desired. Bake for 5 to
  10 minutes more or until done. Remove the buns from the pans; cool. Makes
  about 24. Judy Lausch.-DGSV43A,from *Prodigy's Food and Wine Bulletin
  Board.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: ANGEL ROLLS
 Categories: Breads, Rolls
      Yield: 18 servings
 
      2 pk Yeast;dry active                    4 c  Flour
    1/2 c  Oil                                 1 ts Salt
      2 tb Sugar                             1/2 ts Soda
  1 1/2 c  Buttermilk                     
 
  Sift dry ingredients together into a mixing bowl. Add the softened yeast.
  milk and oil. Beat well. let rise punch down shape into rolls let rise till
  doubled and bake 350 for 15 to 20 minutes from Diane Lewis-VGWN37A, from
  *Prodigy's Food and Wine Bulletin Board
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: KAVRINGS
 Categories: Breads
      Yield: 24 servings
 
           -Diana Lewis-VGWN37A                4 ts Baking soda
      1 c  Butter                          5 3/4 c  Flour
    1/2 c  Sugar                              10    Cardamon;seeds crushed
      1 c  Milk:whole                        1/2 ts Salt
      1    Egg                            
 
  Method; Cream butter and sugar; add slightly beaten egg, then the milk and
  lastly the dry ingreidents, which have been sifted together. stir as little
  as possible. turn the dough out onto a floured board, shape into small buns
  and bake 10 minutes in hot oven (425) when done cut each roll in half and
  return to oven. bake in a slow oven(200) till light browned. these rusks
  are delicious served with hot fruit soup. This is a recipe from grandma
  cookbook published in
    1920
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: SWEDISH SCONES
 Categories: Breads
      Yield: 12 servings
 
           -Diana Lewis-VGWN37A                4 c  Flour
      1 pk Yeast                               5 tb Butter
      1 c  Milk                                1 ts Salt
      3    Eggs                              1/2 c  Sugar
 
  METHOD:Dissolve yeast in 1 tbl warm milk with 1 t of sugar. Scald milk, add
  butter, sugar and salt. When luke warm add to yeast. Add beaten eggs, then
  add 2 cups flour and beat thoroughly. add rest of flour gradually. Cover
  and place in ice box over night. Four hours before baking remove from
  fridge. Divide dough into 4 parts roll each 1/4 inch thick. Brush with
  melted butter. cut into segments like a pie, roll each strip up begining at
  wide end and roll to point. Place on greased baking sheet, cover and let
  rise 4 hours. Bake in moderate oven(350)for 20 minutes or till golden
  brown. this is from Grandma's cookbook published in 1920
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: CUBAN BREAD
 Categories: Breads
      Yield: 1 servings
 
--------------------------------ELAINE TAIT--------------------------------

------------------------------PHILLY.INQUIRER------------------------------
      5 c  To 6 cups bread flour aprox.    2 1/2 c  Hot water,120 to 130 degs.
      2 pk Dry yeast                                Corn meal
      1 tb Salt                                     Water
      2 tb Sugar                          
 
  Sprinkle the cornmeal on a non stick baking sheet. Place 4 cups of flour in
  large mixing bowl,add yeast,salt,and sugar.Stir until all are well
  blended.Pour in the hot water and beat 100 strong strokes or three minutes
  with mixer dough hook. Gradually work enough of the remaining flour,using
  fingers if necessary,1/2 cup at a time,that the dough takes shape an no
  longer sticky. Sprinkle work surface with some of the remaining flour.Place
  dough on work surface,working in flour as you knead. Keep a dusting of
  flour between dough and working surface.Knead for 8 minutes by hand or with
  dough hook of mixer until it feels alive under your hands. Place dough in a
  greased bowl.Cover with plastic wrap and put in a warm place,80 to 100
  degs,until double in bulk,about 15 minutes. Punch down dough,turn it out on
  work surface,cut into 2 pieces.Shape each piece into a round.Place on non
  stick baking sheet sprinkled with corn meal.With a sharpe knife or razor
  slash an x on each loaf:brush with water. Place baking sheets on middle
  shelf of cold oven.Place a large pan of hot water on shelf below.Heat oven
  to 400 deg.After 1/2 hour reduce oven to 375 deg.The bread will continue to
  rise while oven is heating.Bake for a total of 45 minutes.( Timing starts
  when you turn on the oven.) Loaves should sound hollow when baked.Cool
  before slicing.Bread will not keepbeyond a day or two,but freezes well and
  makes excellent toast when old......
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: PEPPERONI PIZZA BREAD
 Categories: Breads
      Yield: 2 servings
 
      1 tb Oil                                 1 ts Dried oregano, crumbled
      2 lb Pkg frozen bread dough, thaw        1 ts Dehydrated onion flakes
    1/2 lb Pepperoni, sliced                 1/2 c  Parmesan, grated
      1 lb Mozzarella, grated                       Egg, beaten
      1 tb Garlic powder                            Sesame seeds
      1 ts Dried basil, crumbled          
 
  Makes 2 loaves. Brush 2 11x17" cookie sheets with oil. Divide dough in
  half. Roll 1 dough piece out to edges of 1 cookie sheet. Place half of
  pepperoni slices in crosswise rows on dough, leaving 1/2" borders at ends.
  Sprinkle with 1/2 mozzarella, 1/2 garlic, 1/2 basil, 1/2 oregano, 1/2
  onion. Top with 1/2 parmesan. Starting at short end, roll up jelly roll
  fashion and turn seam side down on cookie sheet. Brush with egg. Slice
  crosswise slits in top of dough. Sprinkle with sesame seeds. Repeat with
  remaining ingredients. Preheat oven 400 deg. Bake until golden, about 25
  mins. Slice loaves, serve hot. Can be prepared 1 week ahead. Wrap tightly
  and freeze. Thaw before baking. Source: Bon Appetit
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: BAGELS
 Categories: Breads
      Yield: 12 servings
 
      1 pk Active dry yeast                    1 c  Milk
    1/3 c  Warm water                          1    Egg; beaten with a little
      1 ts Salt                                     -  water for glaze
      4 c  All-purpose flour                        Coarse salt, or poppy seeds
      2 tb Sugar                          
 
  Sprinkle the yeast over the warm water, stir, and let dissolve. Put the
  salt, flour, and 4 teaspoons of the sugar in the bowl of a food processor
  equipped with the dough blade. Pulse the mixture several times to mix it
  well. (This action aerates the ingredients. Combine the yeast mixture and
  milk in a measuring cup. With the motor running, pour the mixture through
  the feed tube. Knead until the mixture balls together and is no longer
  sticky, about 60 seconds. Lightly flour a large plastic bag, place the
  dough in it, squeeze out the air, and close the end of the bag with a twist
  tie. Let the dough rise until doubled, about 45 minutes. Punch it down. (At
  this point, the dough can be refrigerated for up to 4 days. Bring it to
  room temperature before proceeding.) Let the dough rest for 10 minutes.
  Pull off pieces of dough to form 12 2-inch balls. Poke a finger through the
  ball, making a hole the size of a golf ball. With your fingers, shape the
  bagel evenly. Put the bagels on a tray or cookie sheet, cover them with
  oiled plastic wrap, and let them rise until puffy, about 30 minutes.
  Preheat the oven to 400F. Bring 4 quarts of water to the boil in a wide
  pot. Add the remaining 2 tsp of sugar. Poach the bagels, 3 or 4 at a time,
  for 30 seconds. Turn them and poach for 30 seconds more. Remove them with a
  slotted spoon, let them drip briefly on a towel held under the spoon, and
  place them 1 inch apart on baking sheets. Brush each bagel with a little of
  the egg glaze. (At this point you may sprinkle on coarse salt, or poppy or
  sesame seeds). Bake until golden, about 15 minutes. Let cool on racks.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: GARLIC BUBBLE LOAF
 Categories: Breads
      Yield: 6 servings
 
      3 c  Flour                               2 tb Shortening
      1 pk Instant dry yeast                   1    Egg
      1 tb Sugar                             1/4 c  Butter; melted
      1 ts Salt                                1 ts Paprika
    1/2 c  Milk                              1/2 ts Garlic powder
    1/2 c  Water                               1 tb Sesame seed
 
  In lg. mixer bowl, combine 1 1/2 c. flour, yeast, sugar and salt; mix well.
  In saucepan heat milk, water and shortening until warm (shortening does not
  need to melt); add to flour mixture. Add egg. Blend at low speed until
  moistened; beat 3 minutes at med. speed. By hand, gradually stir in
  remaining flour to make a soft dough. Knead on floured surface 25-30
  strokes. Divide dough into 12 parts; shape into balls. Combine melted
  butter, paprika and garlic powder; mix well. Dip balls into butter mixture;
  place in greased 9x5" loaf pan, using 6 balls on each layer. Sprinkle with
  seame seed. Cover; let rise in warm place until light and doubled, about 45
  minutes. Bake at 375 for 40-45 minutes, until golden brown. Remove from
  pan; serve warm. This is a one-rise, garlic bread in a pull-apart bubble
  loaf. Makes 1 loaf. From *Prodigy's Food and Wine Bulletin Board.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: LANGOS- HUNGARIAN FRIED BREAD
 Categories: Breads
      Yield: 4 servings
 
    200 g  Flour                               1 tb Oil
      2    Cooked, baked potato,mashed         1 ts Sugar
    1/2 ts Salt                                1 c  Milk, lukewarm
      1 pk Active dry yeast                    1 c  Oil, to fry
 
  Let the yeast grow in 1/2 cup of lukewarm sweetned milk for 10 minutes. Add
  mixturte to the flour. Add one tablespoon of oil. Add the mashed potatoes.
  Add salt. Add as much warm milk as needed to make a soft bread dough. Work
  the dough well, for at least 15 minutes, until smooth. On a warm place let
  it rise for one hour(or until doubled in bulk) Make little balls from the
  dough and then flatten them in your hand by pulling it to the size of a
  large saucer. fry then in hot oil. Toppings: Sour cream, or grated cheese,
  or Feta cheese with fresh dill and sour cream. Or if you like sweet
  toppings, mashed strawberries with whipped cream, or vanilla custard, or
  apple sauce,etc. Posted on *Prodigy's Food and Wine Bulletin Board by Janos
  Korda (DNPM90C)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: EPISCOPALIAN BANANA BREAD
 Categories: Breads, Fruits
      Yield: 1 servings
 
  1 1/2 c  Flour                             1/4 c  Brown sugar
      3 ts Baking powder                     3/4 c  Oatmeal
    1/3 c  Oil                               1/2 ts Baking soda
      2 ts Cinnamon                          1/4 c  Milk
    1/2 c  Sugar OR                            2 c  Mashed bananas
      2    Eggs, well beaten              
 
  Mix everything in one bowl and stir it up. In greased and floured bread
  pan, cook at 350 F for 50-60 minutes. This is really better if left to sit
  overnight before eating, it's almost too moist to eat right away. From
  *Prodigy's Food and Wine Bulletin Board,from Cheryl Lawson - SBKR68A
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: BAHAMA BREAD
 Categories: Breads, Fruits
      Yield: 8 servings
 
           Tmbg12a                           1/3 c  MILK
      2 c  FLOUR                               1 ts LEMON JUICE OR
      1 ts BAKING SODA                       1/2 ts VANILLA EXTRACT
    1/2 ts SALT                              1/2 c  CHOPPED NUTS; OPTIONAL.
    1/2 c  BUTTER                              2    Bananas; mashed
      1 c  SUGAR                                    Banana; could use four
      2    EGGS                           
 
  PREHEAT OVEN TO 350 COMBINE FLOUR, BAKING SODA, AND SALT IN A BOWL. CREAM
  THE BUTTER IN A MIXING BOWL. GRADUALLY ADD THE SUGAR AND MIX TO WELL
  BLENDED. ADD THE EGGS AND THE BANANA MIX UNTIL WELL BLENDED. COMBINE THE
  MILK AND LEMON JUICE IN A LARGE BOWL. ALTERNATELY MIX THE FLOUR MIXTURE
  INTO THE BANANA MIXTURE. ADD A LITTLE AT A TIME, BEGINNING AND ENDING WITH
  THE DRY INGREDIENTS. BLEND WELL AFTER EACH ADDITION. ADD NUTS. TURN THE
  BATTER INTO A HEAVILY BUTTERED 9 X 5 X 3 INCH LOAF PAN. BAKE FOR ONE HOUR
  OR UNTIL BREAD IS GOLDEN AND SPRINGS BACK WHEN TOUCHED. COOL IN PAN FOR TEN
  MINUTES. TAKE BREAD OUT OF PAN AND COOL COMPLETELY. Reformatted by Elaine
  Radis. From *Prodigy's Food and Wine Bulletin Board.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: BOSTON BAKED BROWN BREAD
 Categories: Breads
      Yield: 8 servings
 
      2 c  Buttermilk*                         1 c  Whole wheat flour
      1 c  All-purpose flour                   2 ts Baking soda
      1 c  Cornmeal                            1 c  Raisins
    3/4 c  Molasses                       
 
  * (or 2 C milk and 1 T lemon juice) Beat all ingredients in large mixing
  bowl for 2 minutes on medium speed. Pour into greased angel food pan. (I
  use a Bundt pan.) Bake in 325 F oven for 1 hour. ENJOY!! FROM: BETSY JONES
  (BXNJ15B) Reformatted by Elaine Radis
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: WARM SPRINGS FRIED BREAD
 Categories: Breads
      Yield: 6 servings
 
      3 c  Sifted all-purpose flour            1 ts Salt
      1 tb Butter                              2 tb Melted butter
      2 ts Baking powder                       1 ts Sugar
    3/4 c  (to 1c) Warm milk                        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: WHOLE WHEAT BATTER BREAD
 Categories: Breads
      Yield: 1 servings
 
      8 c  Whole wheat flour                   3 tb Soya flour
      4 tb Honey-molasses                      3 c  Corn oil
      3 tb Wheat germ                          3 pk Yeast
  3 1/2 c  Very warm water                     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, Vegetables
      Yield: 1 servings
 
      2 c  Cornmeal                            1 ts Salt
      1 c  All purpose flour                   2 c  Buttermilk or sour milk
    1/2 c  Sugar                               3 tb Oil or bacon drippings
      1 ts Baking soda                    
 
  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: CRANBERRY NUT BREAD
 Categories: Breads, Quickbreads, Holidays, Fruits
      Yield: 1 servings
 
           -PATRICIA AUCH   (XRTH38B)          1 ts Salt
      2 c  Flour; sifted                     1/2 ts Baking powder
    3/4 c  Orange juice                      1/4 c  Walnuts; chopped
      1 c  Sugar                             1/4 c  Shortening
      1 tb Orange rind; grated                 1 tb Flour
  5 1/2 ts Baking powder                       1    Egg; beaten
      1 c  Cranberries; chopped           
 
  Sift together 2C. flour; sugar, baking powder, salt and baking soda in a
  bowl.  Cut in shortening until mixtuore resembles coarse meal. Combine egg,
  o.j. and orange rind in small bowl. Add to fry ingredients all at once;
  stir just till moistened.
  
  Combine cranberries, walnuts, and 1 tblsp. flour; stir into batter. Pout
  inyo greased and waxed-paper-lined 9x5x3" loaf pan.
  
  Bake in 350F oven 1 hour or until bread tests done. Cool in pan on rack 10
  minutes.  Remove from pan; cool on rack.. Makes 1 loaf.
  
  Formatted by Elaine Radis
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Sweet Bread, Portuguese FBFJ97A
 Categories: Breads, Hawaii
      Yield: 2 servings
 
    1/4 c  Water; warm                       1/2 c  Margerine
      1 c  Milk; scalded and cooled            5 c  Flour
    3/4 c  Sugar                               1    Eggs
      1 ts Salt                                2 pk Yeast
      3    Eggs                                1 ts Sugar
 
  * DISSOLVE YEAST IN WARM WATER IN A LARGE BOWL.  STIR IN MILK, 3/4 CUP
  SUGAR, SALT, 3 EGGS, MARGERINE, AND 3 CUPS FLOUR. BEAT UNTIL SMOOTH. STIR
  IN REMAINING FLOUR (MAY NEED UP TO A CUP MORE THAN CALLED FOR) UNTIL YOU
  HAVE A EASILY MANAGABLE DOUGH. * TURN OUT DOUGH ON FLOURED SURFACE; KNEAD 5
  MINUTES.  PLACE IN GREASED BOWL; TURN GREASED SIDE UP; COVER AND LET RISE 1
  1/2 TO 2 HOURS. * PUNCH DOWN DOUGH AND DIVIDE IN TWO. SHAPE EACH INTO A
  ROUND, SLIGHTLY FLAT LOAD.
   PLACE EACH LOAF IN ROUND LAYER PAN (9X10 1/2 INCHES) THAT HAS BEEN
  GREASED.  COVER AND LET RISE UNTIL DOUBLE (ABOUT 1 HOUR). HEAT OVEN TO 350
  DEGREES.
   BEAT 1 EGG SLIGHTLY AND BRUSH OVER LOAVES.  SPRINKLE WITH 1 TSP. SUGAR.
  BAKE UNTIL LOAVES ARE GOLDEN BROWN (35-45 MINUTES). MAKES 2 LOAVES.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Coco-Carmel Toast
 Categories: Breakfast, Breads, Kids
      Yield: 4 servings
 
           -CYGNUS, HCPM52C & C.MINEAH         1 tb Soft butter or margarine
      2 tb Brown sugar                         4 sl White, whole wheat, or
      2 tb Flaked coconut                           -raisin bread
 
   1. Heat oven to 325 degrees.
   2. Mix brown sugar, flaked coconut, and soft butter in bowl.
   3. Toast slices of bread.  Spread with the brown sugar mixture. Place on
  ungreased cookie sheet.
   4. Bake in 325 degree oven for 10 minutes.
  
  Source: The Betty Crocker Cookbook for Boys and Girls
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Log Cabin Toast
 Categories: Breakfast, Breads, Kids
      Yield: 1 servings
 
           -CYGNUS, HCPM52C & C.MINEAH         2 sl White or whole wheat bread
    1/4 c  Sugar                                    Soft butter or margarine
      2 ts Cinnamon                       
 
   1. Mix sugar and cinnamon in custard cup 2. Toast slices of bread. Spread
  with soft butter. Sprinkle with sugar-cinnamon mixture.
   3. Cut each slice of toast into 4 strips.  Put them together on plate like
  stacked logs to make the walls of a log cabin. Start from the top and eat
  all the logs.
  
   Source: Betty Crocer cookbook for Boys and Girls
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: BEATEN BISCUITS
 Categories: Colonial, Breads, Biscuits
      Yield: 24 servings
 
----------------------------OLD FARMER'S ALMANAC----------------------------

--------------------------COLONIAL COOKBOOK-YANKEE--------------------------
      2 c  Flour                             1/3 c  Shortening
      1 ts Salt                                     Milk
 
     Sift flour with salt and cut shrotening in thoroughly. Add enough milk
  to make stiff dough. Work dough for 20 minutes on floured board by beating
  dough with mallet or rolling pin, folding it, then beating and folding agin
  over and over until the dough is blistered and pops. roll of 1/3 inch thick
  and cut with 2-inch round cutter. prick with fork. Bake on ungreased cooke
  sheet for about 15 minutes at 400 F. Makes approximately 2 dozen.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Apple-Nut Bread
 Categories: Apples, Breads
      Yield: 20 servings
 
----------------------------LORELI AGUDA WSKD49A----------------------------
      2 c  Sugar                               1 c  Salad oil
      4    Eggs, beaten                      1/4 c  Commercial sour cream
      4 c  All purpose flour                   2 c  Apples, peeled and chopped
      2 ts Baking soda                         1 c  Pecans, chopped
      1 ts Salt                                1 ts Vanilla
 
  Gradually add sugar to eggs; beat until light and fluffy. Combine dry
  ingredients; add to sugar mixture alternately with oil and sour cream,
  beating well after each addition. Stir in apples, pecans and vanilla. Spoon
  batter into 2 greased and floured 9x5x3 inch loaf pans. Bake at 350~ for 1
  hour or until toothpick inserted in center comes out clean. Let cool in
  pans 5 minutes; turn out on wire racks to finish cooling.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Fresh Apple Bread
 Categories: Apples, Breads
      Yield: 10 servings
 
----------------------------LORELI AGUDA WSKD49A----------------------------
      1 c  Sugar                               1 ts Baking soda
    1/2 c  Shortening                          1 c  Broken pecan pieces
      2    Eggs, beaten                    1 1/2 tb Buttermilk
      1 c  Tart apples,ground or grated      1/2 ts Vanilla
      2 c  All purpose flour, sifted           3 tb Sugar
    1/2 ts Salt                                1 ts Cinnamon
 
  Cream sugar and shortening; add eggs and apples. Sift dry ingredients
  together. Mix with sugar mixture; add pecans. Stir in buttermilk and
  vanilla. Pour into greased 10x6x3 inch loaf pan. Mix sugar and cinnamon;
  sprinkle over top. Bake for 1 hour at 350~.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Apple Butterscotch Muffins
 Categories: Apples, Breads, Muffins
      Yield: 18 servings
 
----------------------------LORELI AGUDA WSKD49A----------------------------
      3 c  Self rising flour                 1/3 c  Salad oil
    1/4 c  Sugar                               6 oz Butterscotch chips
      2    Eggs, beaten                        1 c  Apples, peeled and diced
  1 1/2 c  Milk                           
 
  Combine flour and sugar. Combine remaining ingredients; add all at once to
  flour mixture, stirring only until flour is moistened. Fill greased muffin
  cups 2/3 full. Bake at 425~ for 20 to 25 minutes, or until golden brown.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Apple Pan Bread
 Categories: Apples, Breads, Bars
      Yield: 9 servings
 
----------------------------LORELI AGUDA WSKD49A----------------------------
      1 c  All purpose flour, sifted           1    Egg
  2 1/2 ts Baking powder                     1/4 c  Soft vegetable shortening
    1/2 ts Salt                              1/2 c  Sugar
    1/4 c  Sugar                             1/2 ts Cinnamon
      2 c  Raisin bran flakes                  2 c  Cooking apples, pared and
    2/3 c  Milk                                     -thinly sliced
 
  Sift together flour, baking powder, salt and 1/4 cup sugar. Set aside.
  Combine bran flakes and milk, add egg and shortening; beat well. Add sifted
  dry ingredients; stir only until blended, but do not beat. Spread in a
  greased 8x8x2 inch pan. Mix together 1/2 cup sugar and 1/2 ts cinnamon. Dip
  apple slices in mixture; arrange on top of batter. Sprinkle any remaining
  sugar mixture over apple slices. Bake at 400~ about 30 minutes. Cut in
  squares and serve warm.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Apple-Cheese Bread
 Categories: Apples, Breads, Cheese
      Yield: 10 servings
 
----------------------------LORELI AGUDA WSKD49A----------------------------
    1/2 c  Shortening                        1/2 ts Salt
    1/2 c  Sugar                               2 tb Milk
      2    Eggs                              3/4 c  Rolled oats, uncooked
  1 1/2 c  All purpose flour, sifted           1 c  Raw apples, finely chopped
      1 ts Baking powder                     2/3 c  Cheese, coarsely grated
      1 ts Baking soda                       1/2 c  Nut meats, chopped
 
  Beat shortening until creamy; gradually add sugar. Add eggs; beat well.
  Sift together flour, baking powder, soda and salt. Add to egg mixture with
  milk and stir only until blended. Add oats, apples, cheese and nut meats,
  all at once. Stir lightly. Batter will be very stiff. Place in greased
  pound loaf pan. Bake at 350~ about 50 minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Apple-Dapple Loaf
 Categories: Apples, Breads
      Yield: 10 servings
 
----------------------------LORELI AGUDA WSKD49A----------------------------
    1/4 c  Shortening                          1 ts Soda
    2/3 c  Sugar                               1 ts Salt
      2    Eggs                                2 c  Raw apples, grated
      2 c  All purpose flour                 1/2 c  Nuts, chopped
      1 ts Baking powder                  
 
  Beat shortening, sugar and eggs together until light and fluffy. Sift dry
  ingredients together; add alternately with grated apples. Add nuts. The
  batter will be stiff. Turn into greased and floured loaf pan. Bake at 350~
  for about 1 hour.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Autumn Apple Bread
 Categories: Apples, Breads
      Yield: 10 servings
 
----------------------------LORELI AGUDA WSKD49A----------------------------
    1/4 c  Shortening                          1 ts Salt
    2/3 c  Sugar                               2 c  Apples, coarsely grated,
      2    Eggs, beaten                             -peeled raw
      2 c  All purpose flour, sifted           1 tb Grated lemon peel
      1 ts Baking powder                     2/3 c  Nuts, chopped
 
  Cream shortening and sugar until light and fluffy; beat in eggs. Sift next
  4 ingredients. Add alternately with apples to egg mixture. Stir in lemon
  rind and nuts. Bake in floured, greased 9x5x3 inch loaf pan in preheated
  350~ oven for approximately 40 to 50 minutes. Cool before slicing.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Mini Corn Muffins with Smoked Turkey
 Categories: Appetizers, Martha s, Entertain, Tvg, Breads
      Yield: 36 servings
 
           -Martha Stewart Hors d'           3/4 c  Butter, melted, cooled
  1 1/2 c  Yellow cornmeal                     2    Eggs, slightly beaten
      1 c  Flour, sifted all-purpose         1/2 lb Smoked turkey breast,
    1/3 c  Sugar                                    -thinly sliced
      1 tb Baking powder                     1/2 c  Cranberry relish
      1 ts Salt                                     -or honey mustard
  1 1/2 c  Milk                           
 
  Preheat oven to 400 degrees. Butter mini-muffin tins. Combine cornmeal,
  flour, sugar, baking powder and salt in large bowl. Mix milk, butter and
  eggs together in medium bowl. Stir milk mixture into cornmeal mixture until
  just moistened. Spoon batter into mini muffin tins. Bake until golden,
  14-16 minutes. Let cool on wire rack for five minutes. Remove from pans and
  let cool completely. To serve, put a small amoung of smoked turkey on a
  sliced muffin that's been spread with cranberry relish or honey mustard.
  Formatted by Theresa Grant, HWWK11B, From Martha Stewart Entertaining.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: CHOCOLATE MINT BREAD
 Categories: Breadmaker, Breads, Chocolate
      Yield: 15 servings
 
      1 pk Yeast                           1 1/2 ts Salt
  2 1/2 c  Better for Bread flour              1 tb Vegetable oil
    1/2 c  Wheat flour                         2 tb White Creme de Menthe
      1 tb Gluten                              1 c  Very warm water;+ 1 tb.
    1/4 c  Instant nonfat dry milk             1 c  Mint-chocolate morsels
      3 tb Sugar                          
 
  Add all ingredients (EXCEPT CHOCOLATE MORSELS) into the pan in the order
  listed. Select white bread and push "Start." Add the chocolate at the
  "beep," 88 minutesinto the cycle. (33 minutes with Dak Turbo II) For a
  funtastic dessert or sweet treat,spread quarter-round slices with cream
  cheese blended with the syrup from green maraschino cherries plus a few
  drops of mint extract, then top with a halved cherry. Shared by Barb Day
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: BEER BREAD
 Categories: Breads
      Yield: 8 servings
 
      3 c  Flour, unsifted                     1 tb Honey
  3 3/4 ts Baking powder                      12 oz Beer
  2 1/4 ts Salt                           
 
  Grease 9x5x3" loaf pan.  Combine flour, 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 rack. Cool before slicing.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: APPLESAUCE TEA BREAD
 Categories: Breads
      Yield: 20 servings
 
  2 1/2 c  White flour                         1 tb Cinnamon
      2 ts Baking powder                       8 oz Applesauce
    1/2 ts Salt                                1    Egg
    1/2 c  Sugar                               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: BATTER ROLLS
 Categories: Breads
      Yield: 18 servings
 
      1 ts Granulated sugar                  1/4 c  Shortening
    1/2 c  Warm water                          2 ts Salt
      1 pk Dry yeast                           2    Egg
  1 1/2 c  Milk                            3 3/4 c  Flour
    1/4 c  Granulated sugar               
 
  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: BROWN SEED BREAD
 Categories: Breads
      Yield: 1 servings
 
      2 c  Flour, all purpose                  1 tb Baking powder
      1 c  Whole wheat flour               1 1/2 ts Baking soda
      1 c  Natural bran                        1 ts Salt
      1 c  Quick cooking rolled oats         1/4 c  Liquid honey
      2 tb Sesame seeds                        2 c  Plain yogurt
      2 tb Poppy seeds                    
 
  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: CHEDDER CHEESE CASSEROLE BREAD
 Categories: Breads
      Yield: 2 servings
 
      1 ts Sugar                               1    Egg beaten
      1 c  Warm water                          4 c  Flour
      1 pk Dry yeast                           2 c  Shredded sharp chedder
      1 c  Warm milk                           1 tb Salt
      2 tb Butter                         
 
  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: MOLASSES BROWN BREAD
 Categories: Breads
      Yield: 4 servings
 
  2 1/2 c  Whole-wheat flour                   1 c  Raisins; mixed dark & light
  1 1/2 c  Wheat germ                          2 ts Baking soda
    1/3 c  Brown sugar                     1 7/8 c  Buttermilk
    1/2 ts Salt                              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: MINIATURE FRENCH BREAKFAST PUFFS
 Categories: Breads, Rolls
      Yield: 42 servings
 
    1/3 c  Soft shortening/butter mix        1/3 c  Butter, melted
    1/2 c  Sugar                           1 1/2 ts Baking powder
    1/4 ts Nutmeg                            1/2 c  Sugar
      1    Egg                               1/2 ts Salt
    1/2 c  Milk                                1 ts Cinnamon
  1 1/2 c  Sifted flour                   
 
  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: FUNNEL CAKE
 Categories: Breads
      Yield: 8 servings
 
           -JAN CARGILL-VHPK03A              1/2 ts Salt
      2 c  Flour                               2    Eggs
      1 ts Baking powder                   1 1/2 c  Milk.

-------------------------------------D-------------------------------------
 
  Mix the ingredients together: Heat cooking oil in a deep fryer or skillet
  until very hot. Put batter into a funnel (be sure to cover the spout with
  one finger), then, holding the funnel over the hot oil ( use extreme
  caution when cooking with hot oil), release some of the batter in circular
  motions to form one funnel cake. The funnel cake will rise quickly and
  expand, so be careful about how much batter you use for the first one until
  you get the "feel" for cooking it. Cook to a light golden brown on both
  sides, then remove from the oil and place on paper towels to drain..
  Sprinkle with powdered sugar and serve while still warm! Mmmm, mmm, good"
  ** This was in the "Heloise" column last May.. Hope it is what you are
  looking for: **This is word for word from her column: Enjoy Jan / Maine
  08/18 09:54 am
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: PARMESAN CROUTONS
 Categories: Cheese/eggs, Breads
      Yield: 2 servings
 
      1    Slice Whole Wheat Bread             1 tb Grated Parmesan Cheese
      1 tb Butter Or Margarine            
 
  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.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: BERMUDA BANANA BREAD
 Categories: Breads, Fruits
      Yield: 6 servings
 
    1/2 c  Butter or margarine                 2 c  Flour
      1 c  Brown sugar                         1 ts Baking soda
      2 x  Eggs                                1 ts Salt
      1 c  Mashed bananas                    1/2 c  Chopped walnuts
      1 ts Vanilla                        
 
  Cream butter and sugar. Gradually add eggs, then bananas and vanilla. Fold
  in dry ingredients that have been sifted together. Add nuts. Bake in
  buttered loaf pan, at 350 degrees, for 1 1/4 hours or until loaf tests
  done. Cool in pan for 10 minutes and then turn out to cool completely.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: WW CINNAMON ROLLS
 Categories: Ww, Low-cal, Breads
      Yield: 10 servings
 
     10 oz Buttermilk Biscuits, Refrig.      1/2 c  Raisins; dark
           ^^(10 biscuits in "tube")           2 tb Raisins; dark
      5 ts Margarine; melted                   5 ts Powdered sugar; sifted
      5 ts Brown sugar; packed, divided        2 ts Water
      1 ts Cinnamon                       
 
  Preheat oven to 400 F. Spray 8x8x2 inch baking pan; set aside. Separate
  biscuits; using fingers, flatten each into 3" circle. Brush each circle
  with an equal amount of the margarine, sprinkle each with 1/4 t brown sugar
  and an equal amount of cinnamon, then top each with 1T raisins. Roll each
  circle jelly-roll fashion and arrange in two rows, seam side down, in
  sprayed pan. Bake until rolls are puffed and golden brown, 8-12 minutes.
  Transfer pan to wire rack and lets rolls cool in pan. In small bowl or cup
  combine remaining 2 1/2 t brown sugar and the powdered sugar, add water, 1
  t at a time, stirring constantly until mixture is smooth and syrupy. Remove
  rolls to serving platter, brush each with an equal amount of sugar mixture.
  Makes 10 servings of 1 roll each. Each serving provides: 1 BREAD, 1/2 FAT,
  1/2 FRUIT and 20 OPTIONAL CALORIES. Per serving: 143 calories, 5 g fat.
  Source: WW Favorite Recipes (1986). Hard to eat just one!!
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: TSOUREKI
 Categories: Breads
      Yield: 1 servings
 
           -Diana Lewis-VGWN37A          

-----------------------------GREEK EASTER BREAD-----------------------------
    1/2 ts Salt                                1    Egg yolk;with 1 T water
      2    Eggs                              1/4 c  Sugar
      1 ts Vanilla                           1/4 c  Butter
      1 pk Yeast;dry active                  1/2 c  Milk
  1 1/2 ts Lemon peel;grated                   3 c  Flour;all purpose
      5    Eggs;hard boiled colored at    
 
  In pan add salt,sugar, butter,and milk warm to 125 in a lg bowl combine 1 c
  flour with yeast add warm milk mixture, eggs,vanilla, and lemon peel. Beat
  low speed for 5 minutes then with a spoon beat in the rest of the flour to
  make stiff dough knead for 20 minutes let rise 45 minutes punch down and
  divide into 3 equal parts roll into ropes place in greased baking sheet. Th
  braid at evenly spaced intervals press colored eggs into dough cover let ri
  30 minutes press eggs in again if necessary. Brush egg yolk mixture over
  braid do not touch eggs with yolk bake 350 for 25to35 minutes till golden
  brown cool on rack. dough can be made in BM. Greek Easter bread wraps
  around colorful hard cooked eggs. The greeks favor bright red eggs- but
  because the dye seeps into the dough, you may prefer pastel shades that
  tinge it less.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: JO GOLDENBERG'S BAGELS
 Categories: Breads
      Yield: 12 servings
 
    3/4 pt Warm water                          1 tb Sugar
      2    Envelopes dry yeast                 1    Egg white; beaten
  1 1/2 oz Sugar                                    Salt; -=OR=-
    1/2 oz Salt                                     -Sesame, Poppy -=OR=-
  3 1/2 c  Bread flour                              -Caraway seeds
      2 qt Boiling water                            - (optional)
 
  This is the bagel recipe taught at the New York Cooking School.
  
  PREHEAT OVEN TO 450F. Mix yeast, 1 1/2 ounces sugar and warm water. Let
  stand 2-or-3 minutes. Mix 2 cups flour and the salt and add to the yeast
  mixture. Add remaining 1 1/2 cups flour. Knead for 5 minutes, adding flour
  if dough sticks to the table. Bagel dough should be firm. Place dough in a
  clean, greased bowl. Cover and let rise until double. Bring water to a boil
  and add 1 tablespoon sugar. Divide dough into 12 pieces and shape each into
  a ball. Allow the dough to relax 3-to-4 minutes. Flatten with your palm.
  With your thumb, press deep into the center of the bagel and tear open with
  your fingers. Pull the hole open. Place bagels on a sheet and cover for
  about 10 minutes. Put 2-or-3 bagels at a time into simmering water for
  about 45 seconds, turning once. Drain and place on greased baking sheets.
  Brush with beaten egg white and sprinkle with salt, sesame, poppy or
  caraway seeds. Bake for 35 minutes, turning over when bagels are light
  brown. Bagels are done when they are brown and shiny. Cool on a rack. PETER
  KUMP - PRODIGY GUEST CHEFS COOKBOOK
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: STRAWBERRY BREAD
 Categories: Breads, Fruits
      Yield: 5 servings
 
           1 1/2 c. flour                           2 eggs, well beaten
           1/2 tsp salt                             1/2 c. oil
           1/2 tsp soda                             10 oz frozen strawberries
           1/2 tbsp cinnamon                        1/2 c chopped nuts
           1 c sugar                      
 
  Combine flour, salt, soda, cinnamon and sugar. Make a well in center of dry
  ingredients.  Add eggs and oil stirring only until dry ingredients are
  moistened. Stir in strawberries and pecans. Spoon batter into lightly
  greased 9 x 5 x 3 inch loaf pan.  Bake 350 degree oven for 1 hour.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: MAPLE SYRUP AND BROWN SUGAR BANANA BREAD
 Categories: Breads
      Yield: 1 servings
 
---------------------------LISA CRAWLEY  TSPN00B---------------------------
      1 c  Brown Sugar; dk or light          1/8 c  Milk
    1/2 c  Margarine                           2 c  Flour
      2    Eggs; unbeaten                      1 ts Baking Soda
      1 c  Ripe Bananas; mashed              1/2 ts Baking Powder
    1/8 c  Maple Syrup                       1/8 ts Salt
 
  Cream sugar with butter.  Add and mix the next 3 ingred. Sift and add the
  dry ingred. and mix thoroughly. Put mixture in 6x10 greased loaf pan. Bake
  40-45 min. in 350 oven.  Sift some confectioners' sugar on bread when
  cooled.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: JELLO ROLLS
 Categories: Breads
      Yield: 48 servings
 
           Mary Bowles DNSR31A                 1 ts Sugar
      2 c  Boiling Water                       6 c  Flour (about)
      2 tb Butter                              1 ts Salt
    1/4 c  Sugar                             1/4 c  Lukewarm Water
      2 pk Dry Yeast                     

----------------------------------FILLING----------------------------------
      1 pk Red Jello--dry                    1/4 c  Butter, melted
      1 c  Pecans                            3/4 c  Sugar

-----------------------------------GLAZE-----------------------------------
      1 c  Powdered Sugar                  1 1/2 ts Milk
 
  Mix boiling water, butter, 1/4 cup sugar, salt.  Cool to lukewarm. Put
  yeast in lukewarm water.  Add 1 tsp. sugar. Mix with cooled butter mixture.
  Mix half of flour, 1 cup at a time, in electric mixer. Blend well. By hand,
  stir in enough remaining flour to make dough. Knead into a smooth ball.
  Cover and let rise until double in bulk. (May refrigerate overnight at this
  point if you want these for breakfast).  Roll dough 1/8 inch thick. Cover
  with melted butter.  Mix jello and sugar and sprinkle over. Sprinkle nuts
  on top. Roll up as for jelly roll. Cut into 1/2 inch slices and place on
  well buttered pan, well apart.
   Let rise until double, about 1 hour.  Bake at 400 degrees for 20 minutes.
  Mix glaze and drizzle over hot rolls.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: HONEY "RISIN" BREAD
 Categories: Breads
      Yield: 12 servings
 
           Mary Bowles DNSR31A               1/4 c  Sugar
      1 pk Yeast                           1 3/4 c  Flour
      3 tb Warm Water                          1 ts Baking Powder
      1 ts Sugar                             1/2 ts Ginger
  1 1/3 c  Honey                             1/2 ts Cinnamon
    1/4 c  Butter; softened                  1/2 ts Nutmeg
      3    Eggs; beaten                      1/4 ts Salt
 
     Mix yeast, water and 1 teaspoon sugar.  Let set 15 minutes or until
  foamy.  Heat 1 cup honey to boil. Pour in bowl and cool 3 minutes. Add
  butter and beat smooth. Beat eggs and sugar until lemony colored and add
  honey butter and yeast.  Stir in 3/4 cup flour. Sift together 1 cup flour,
  baking powder, spices and salt. Add to honey mixture and mix well. Turn
  into well-buttered and floured loaf pan and bake at 350 degrees for 50
  minutes.  Cool in pan for 10 minutes. Turn onto rack and brush with 1/3 cup
  honey.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: SAVORY BREAD STICKS
 Categories: Breads, Quickbreads
      Yield: 8 servings
 
           Mary Bowles DNSR31A                 1 ts Garlic Powder
      1 lg Pkg Day-old Hot Dog Buns            1 ts Paprika
      1 c  Butter; melted                    1/2 ts Cayenne Pepper or to taste
      2 tb Italian Seasonings             
 
     Slice hot dog buns into fourths lengthwise.  Dip bread in melted butter
  and arrange on a large baking sheet. Mix spices and sprinkle over bread
  sticks. Bake at 350 degrees for 20 minutes or until crunchy, but not brown.
  Serve hot or cold.  Let cool well before covering. Stores well in air-tight
  containers. This was invented by a friend to use up left-over buns from a
  weiner roast, but it is too delicious to wait for left-overs. It is great
  with stew, spaghetti, or by themselves for snacks!
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: POPEYE'S BISCUITS
 Categories: Breads, Rolls
      Yield: 12 servings
 
           -JEANNETTE DABBS   (RFNR19B)        8 oz Sour cream
      4 c  Pioneer biscuit mix                 6 oz 7-up
 
  Cut sour cream in biscuit mix, add 7-up. Roll on floured surface. Cut or
  shape with hands . Bake 6 -8 mins @ 400`.
  
  Delicious!!!! Hope this will become a favorite of yours.
  
  Formatted by Elaine Radis BGMB90B; JANUARY, '93
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: PISKOTA FANK-(HUNGARIAN DOUGHNUTS WITH CREAM)
 Categories: Breads, Doughnuts
      Yield: 1 servings
 
------------------------THE ART OF HUNGARIAN COOKING------------------------

------------------------------------FANK------------------------------------
    1/2 lb Sweet butter                        4    Egg yolks
      4    Whole eggs                          5 tb Sour cream
      5 tb Sugar                               2 c  Flour
      1    Yeast cake dissolved in             1    Egg
    1/2 c  Warm milk                     

---------------------------------CREAM MIX---------------------------------
    1/2 pt Milk                                2 tb Sugar
      4    Egg yolks                      
 
     Beat butter until creamy, beat in 4 whole eggs, beat in 4 egg yolks, add
  sugar and sour cream, add flour and the yeast mixutre. Beat until smooth,
  set aside to rest and rise until doubled in size. Place on board that has
  been dusted with flour. Roll out to 3/4 inch thickness, cut with doughnut
  cutter. Put in greased pan, lat raise 40 minutes. Brust top with beaten
  egg. Bake in 350 F oven for 1/2 hour.
     For cream mix; cook milk, egg yolks and sura over low heat, in double
  boiler until mixture is smooth. Stirring all the while, cool and pour over
  doughnuts and serve.
     From " The Art of Hungarina Cooking"- put out by St. Emery's School
  Building Fund, Fairfield. Ct.-1955
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: FARSANGI FANK- HUNGARIAN PLAIN DOUGHNUTS
 Categories: Breads, Doughnuts
      Yield: 1 servings
 
------------------------THE ART OF HUNGARIAN COOKING------------------------
      3 c  Flour                             1/4 c  Milk
    1/2 ts Salt                              1/8 lb Sweet butter, melted
      1 tb Sugar                               2    Yeast cakes ( dissolved in
      5    Egg yolks                                -1/4 cup warm milk)
 
     Sift the flour and salt into bowl, add yeast mixutre, add egg yolks and
  melted butter slowly ot flour mixutre. Beat with wooden spoon until smooth
  and dough falls off the spoon, this dough should be rather soft. Put dough
  on lightly floured board. Roll to 1/2 inch thickness. Cut with round cookie
  cutter, that has been dipped in flour. Put in warm place to rise until
  doubled in size. Fry in deep fat until light brown. Sprinkle with powdered
  sugar.
     from "The Art of Hungarian Cooking"- put out by St. Emery's School
  Building Fund- Fairfield Ct- 1955
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: BASIL & SAGE BREAD
 Categories: Breads, Wine
      Yield: 1 servings
 
------------------------------PATTI - VDRJ67A------------------------------
      1    Yeast; dry; envelope              1/4 ts Sage; crumbled dried
      1 c  Water; warm (105-115~)            1/2 c  Dry white wine
  5 1/2 c  All purpose flour               1 3/4 ts Salt
    1/4 c  Olive oil                         1/4 ts Pepper; freshly ground
      4 ts Basil; crumbled dried             1/2 c  Water; warm (105-115~)
 
  (Makes 2 baguettes.) Sprinkle yeast over 1 cup water in bowl of heavy-duty
  electric mixer; stir to dissolve. Let stand 5 minutes. Thoroughly mix in 1
  1/2 cups flour. Sprinkle 1/2 cup flour over dough. Cover with towel. Let
  rise in warm draft-free area until doubled, about 1 1/2 hours. Heat oil in
  heavy small skillet over low heat. Add basil and sage and stir until
  aromatic, about 1 minute. Cool. Blend 1 cup flour, oil mixture, wine, salt
  and pepper into dough, using dough hook. Slowly add remaining 1/2 cup
  water. Stir in 2 1/2 cups flour 1/2 cup at a time. Knead dough in mixer
  until smooth and resilient, about 10 minutes, adding more all purpose flour
  if sticky. Grease large bowl. Add dough, turning to coat entire surface.
  Cover bowl. Let dough rise in warm draft-free area until doubled, about 1
  1/4 hours. Grease two baking sheets. Punch dough down. Divide in half. Form
  each piece into 14-inch-long loaf. Place on prepared sheets, seam side
  down. Let rise in warm draft-free area until almost doubled, about 1 hour.
  Preheat oven to 400~. Slash tops of loaves with sharp knife. Bake until
  breads sound hollow when tapped on bottom, about 50 minutes. Cool on wire
  racks before serving.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: PORTUGUESE SWEET BREAD
 Categories: Breads
      Yield: 1 servings
 
------------------------------PATTI - VDRJ67A------------------------------
      3    Yeast; fresh cakes                  6    Eggs; room temperature
    1/2 c  Water;warm (105-115~)               1 c  Sugar
      1 c  Milk                                  c  All purpose flour; sifted
    1/2 c  Butter; cut into pieces             2 tb Butter; melted
      2 ts Salt                           
 
  Crumble yeast cakes into large bowl. Stir in water. Let mixture stand until
  foamy, about 5 minutes. Scald milk. Add butter and salt and stir until
  butter melts. Cool to lukewarm. Using electric mixer, beat eggs until
  frothy. Add sugar and beat until creamy, about 3 minutes. Blend in milk
  mixture. Stir into yeast mixture. Stir in 7 cups flour 1 cup at a time;
  dough should be soft and pull away from sides of bowl. Turn dough out onto
  well-floured surface, sprinkle with 1 cup flour and knead until smooth and
  elastic, adding up to 1 cup more flour as necessary to prevent stickiness,
  about 10 minutes. Grease large bowl. Add dough. turning to coat entire
  surface. Cover and let rise in warm draft-free area until doubled in
  volume, about 2 hours. Punch dough down. Let rest 10 minutes. Grease two
  9-inch round cake pans. Divide dough in half. Press each half into pan.
  Cover and let rise in warm draft-free area until doubled in volume, about 1
  hour. Preheat oven to 350~. Bake until loaves are golden brown and sound
  hollow when tapped on bottom, about 30 minutes. Brush tops immediately with
  melted butter. Serve warm. Makes 2 loaves.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: CSOROGE-HUNGARIAN CRISPY CRULLERS
 Categories: Breads, Doughnuts
      Yield: 1 servings
 
------------------------THE ART OF HUNGARIAN COOKING------------------------
      6    Egg yolks                           1 tb Vinegar
      1 ts Salt                            2 1/2 c  Flour
      2 tb Sugar                             1/2 c  Sour cream
      1 ts Brandy                         
 
     Add all or enough of flour to egg yolks and sour cream to make a soft
  dough. Add sugar, salt, brandy and vinegar. Knead until smooth. Roll out
  very thin. Cut into diamond shapes. Make a slit in center and pull one end
  through slit. fry in deep fat until light brown. Drain on absorbent paper.
  Sprinkle generously with powdered sugar.
     From " The Art of Hungarian Cooking"- from St. Emery's School Building
  Fund- Fairfield Ct. - 1955
     Formatted for MM7 by Marge Nemeth
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: PICKLE JUICE RYE
 Categories: Breads, Vegetables
      Yield: 2 servings
 
           Frances Nossen  (SWTK50B)           1    EGG, LARGE,ROOM TEMP
           From Bread in Half the Time         2 ts SALT
      3 c  FLOUR, BREAD                        1 tb DILL WEED, DRY
      3 pk YEAST, DRY                      1 1/2 c  FLOUR, MEDIUM RYE
      1 c  BRINE, SOUR DILL                1 1/2 ts CARAWAY SEEDS
    3/4 c  WATER, 120 DEGREES                       *****    GLAZE:
      2 tb CRISCO                              1    EGG
      2 tb SUGAR                               1 tb MILK
 
  COMBINE BREAD FLOUR AND YEAST IN MIXER BOWL. ADD PICKLE BRINE (AT LEAST AT
  ROOM TEMP) AND MIX. ADD REMAINING INGREDIENTS AND MIX, ADDING MORE BREAD
  FLOUR
    AS NEEDED UNTIL DOUGH CLEANS SIDE OF BOWL. LET RISE UNTIL DOUBLE IN BULK.
  PUNCH DOWN AND KNEAD FOR A FEW SECONDS. LET DOUGH REST FOR 10 MINUTES.
  GREASE YOUR LARGEST BAKING SHEET WITH CRISCO. FORM DOUGH INTO A BALL AND
  PLACE ON BAKING SHEET. MAKE A FEW PARALLEL SLITS IN THE TOP, BRUSH WITH THE
  GLAZE,
    AND SPRINKLE WITH ADDITIONAL DILL WEED IF DESIRED. LET RISE UNTIL DOUBLE
  IN BULK. BAKE ABOUT 50 MINUTES @ 375 OR UNTIL LOAF SOUNDS HOLLOW WHEN
    TAPPED.  COOL ON RACK. FOR CHEWIER CRUST, BRUSH WITH WATER WHILE STILL
  HOT.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Garlic Monkey Bread Ring *
 Categories: Breads
      Yield: 1 servings
 
------------------------------PATTI - VDRJ67A------------------------------
      1 pk Active dry yeast                  1/4 c  Butter or margarine; melted
      1 c  Water; warm (105~ - 115~)           1 lg Garlic clove; minced
      1 ts Sugar                               1 ts Dried parsley
      1 ts Salt                              1/4 ts Salt
  2 1/2 c  To 3 c all purpose flour          1/8 ts Fresh ground black pepper
 
  In mixing bowl, dissolve yeast in water. Add sugar. Stir to dissolve. Let
  stand 3-5 minutes or until yeast bubbles. Add salt. Slowly stir in flour.
  After half the flour is added, beat until very smooth and satiny. Then stir
  in enough flour to make a stiff dough. Turn out onto lightly floured boars.
  Cover and let rest about 10 minutes. Knead about 5 minutes until smooth and
  satiny. Place dough in a bowl that has been greased. Turn dough over. Cover
  and let rise for 1 hour or until doubled. Meanwhile, in small bowl, mix
  melted butter, garlic, parsley, salt and black pepper. Turn risen dough out
  onto counter. Cut in walnut sized pieces. Dip into butter mix. Place into
  buttered 10" ring mold (1-1/2 qt size). Make even layer. Let rise about 1
  hour or until doubled. Bake at 375~ for 25-30 minutes or until golden.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Tomato Barbecue Rolls *
 Categories: Breads, Rolls
      Yield: 12 servings
 
------------------------------PATTI - VDRJ67A------------------------------
      2 c  To 2 1/2 cups unbleached            1 pk Active dry yeast
           - all purpase flour               3/4 c  Tomato juice (good quality)
      1 tb Sugar                             1/4 c  Water
    1/2 ts Seasoned salt                       2 tb Butter or margarine
    1/2 ts Italian seasoning                   1 ts Instant minced onion
    1/8 ts Pepper                         
 
  In medium bowl, mix 1 cup flour, sugar, seasoned salt, Italian seasoning,
  pepper and yeast. In small saucepan, heat the tomato juice, water, butter
  and onion, until warmed (butter need not be melted). Add to dry
  ingredients. Beat at medium speed of mixer for 2 minutes. Add 1/2 cup more
  flour. Beat at high speed for 2 minutes. Stir in enough to make a soft
  dough that clears the bowl. Turn out onto lightly floured surface. Knead
  5-10 minutes or until smooth and elastic. Put into greased bowl, turning to
  grease top. Cover dough lightly with plastic wrap. Let rise in warm (85~)
  area for 30 minutes or until doubled. Punch down. Shape dough into 12 even
  balls. Arrange 6 on each of 2 greased baking sheets. Flatten with hand to
  1/2" thickness. Let rise for 20 minutes or until light. Bake at 350~ for 20
  minutes or until golden. Remove to wire rack to cool.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: San Francisco Sour Dough Bread *
 Categories: Breads
      Yield: 2 servings
 
------------------------------PATTI - VDRJ67A------------------------------

----------------------------------STARTER----------------------------------
      1 pk Active dry yeast                    2 c  All purpose flour
      2 c  Water; warm (105~-115~)       

-----------------------------------DOUGH-----------------------------------
      1 pk Active dry yeast                    2 ts Sugar
      2 tb Water; lukewarm                     2 ts Salt
        pn Sugar                             1/2 ts Baking soda
  1 1/2 c  Water; warm (105~-115~)             2 c  Unsifted all purpose flour
      1 c  Starter                             1 tb Cornmeal
      4 c  All purpose flour              
 
   STARTER: In large bowl mix yeast with warm water and flour. Beat until
  smooth. Cover and let stand at room temperature for 48 hours, stirring mix
  4 times during the 2 days.
   DOUGH: In a cup soften yeast in warm water with a pinch of sugar for 5
  minutes. Pour 1-1/2 cups warm water into mixing bowl. Stir in the yeast mix
  and starter. Stir in flour, sugar and salt. Mix vigorously for 3 minutes.
  Turn into greased bowl. Cover. Let rise in warm place until doubled. Mix
  baking soda with 1 cup remaining flour. Add to dough. Turn onto floured
  board. Knead, adding remaing flour little by little until smooth and
  satiny. Divide dough in half. Shape into 2 loaves on a gresed and cornmeal
  dusted baking sheet. Cover. Let rise until doubled. Brush loaves with
  water. Slash diagonally with sharp knife. Place a shallow pan of hot water
  in bottom of oven. Bake loaves at 400~ for about 45 minutes or until crust
  is golden. For a crisper crust, remove loaves from oven after 35 minutes.
  Brush with salted water. Bake for another 10 minutes.
  
  TIP: Store starter in refrigerator for future use. Bring to room
  temperature for 4 hours before using.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Honey Whole Wheat Bread or Dinner Rolls *
 Categories: Breads, Rolls
      Yield: 1 servings
 
------------------------------PATTI - VDRJ67A------------------------------
      1 pk Active dry yeast                  1/4 c  Lard; melted
  1 1/2 c  Water; warm (105~-115~)             2 c  Whole wheat flour
      2    Eggs                                4 c  All purpose flour;
    1/4 c  Honey                                    - to 4 1/2 cups
      2 ts Salt                           
 
  Dissolve yeast in the water in large mixing bowl. Let stand 5 minutes. Stir
  in eggs, honey, salt and cooled, melted lard. Add whole wheat flour. Stir
  well. Add all purpose flour gradually, beating to make a smooth lump-free
  batter. Continue adding flour until stiff dough forms. Turn out onto
  lightly floured board and kneed for 10 minutes. Place dough into bowl to
  rise. Cover lightly with plastic wrap. Let rise in warm place (85~) until
  doubled, about 1-1/2 hours. Turn dough out onto oiled board. Shape into 2
  loaves or 24 dinner rolls. Place loaves into lightly greased sheets. Let
  rise until doubled. Bake at 375~ for 40-45 minutes for loaves, 15-20
  minutes for dinner rolls.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Herbed Ring Bread *
 Categories: Breads, Ready-rolls
      Yield: 1 servings
 
------------------------------PATTI - VDRJ67A------------------------------
    1/2 c  Butter or margarine; melted         1 tb Parsley; chopped
    1/3 c  Green onions; chopped                    Garlic salt
    1/4 ts Dried oregano                       2 cn Refrigerator biscuits
    1/2 ts Dried tarragon                 
 
  Melt butter in saucepan. Add onions, oregano, tarragon, parsley and garlic
  salt to taste. Cut each biscuit in half lengthwise. Dip each piece in the
  butter-herb mix. Layer in 5-cup ring mold. Drizzle any remaining butter
  over the top. Bake at 375~ for 30-40 minutes or until bread is a deep
  golden brown. Unmold and serve immediately.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Quick Parsley-Garlic Rolls *
 Categories: Breads, Rolls
      Yield: 12 servings
 
------------------------------PATTI - VDRJ67A------------------------------
      1 lb Loaf frozen bread dough             1    Garlic clove; minced
           Flour                                    Dried parsley leaves
      3 tb Butter or margarine; melted    
 
  Thaw frozen bread at room temperature about 2-3 hours. Place on lightly
  floured surface and with a knife dipped into flour, cut the loaf in half
  lengthwise. Then cut each half into 6 or 7 pieces. Roll out each piece to
  about 1/4" thickness. Combine melted butter and garlic, mixing well. Brush
  dough with the mixture. Lightly sprinkle with the parsley leaves. Roll up
  each piece jelly-roll fashion. Place, end up, into lighlty oiled muffin
  tins. Set in warm place to rise for 1 to 1-1/2 hours or until doubled. Bake
  at 400~ for 12-15 minutes or until rolls are golden brown.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Herb Crusted Parmesan Bread *
 Categories: Breads
      Yield: 1 servings
 
------------------------------PATTI - VDRJ67A------------------------------
      1 lb Loaf frozen bread dough             3 tb Parmesan cheese
           Butter or margarine; melted         1 ts Dried chevril leaves
           Flour                             1/2 ts Caraway seeds
 
  Brush frozen loaf with melted butter to prevent surface from drying. Cover
  and thaw at room temperature for 2-3 hours. Cut dough into thirds. On
  lightly floured surface, roll each portion into a long strand. Braid
  strands. Coil braid into a spiral on greased baking sheet. Brush with more
  melted butter. Sprinkle with cheese, chevril and caraway seeds. Let rise
  about 1 hour in warm place, until doubled. Bake at 375~ for 25-30 minutes
  or until golden brown. Remove from pan. Cool on rack.
   VARIATIONS: Sprinkle bread with mix of 2 tbls dried minced onions, 1 tsp
  dried rosemary and 1/2 tsp dried thyme and 1/2 tsp marjoram.
   A second variation is to mix 1/2 cup grated cheddar cheese and 1-1/2 tbls
  poppy seeds into the dough before rolling the strands.
   Can really do almost anything you want with herbs and spices and this
  bread.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Peanut Butter Loaf *
 Categories: Breads, Sweet bread
      Yield: 1 servings
 
------------------------------PATTI - VDRJ67A------------------------------
      4 c  Flour                               2    Eggs; well beaten
    1/3 c  Sugar                           1 3/4 c  Milk
      2 tb Baking powder                       1 tb Grated lemon rind
      1 ts Salt                                1 tb Lemon juice
      1 c  Chunky peanut butter              1/2 c  Peanuts; chopped (opt)
 
  In mixing bowl, combine the flour, sugar, baking powder and salt. Cut in
  peanut butter with pastry blender or use food processor; blend until mix
  resembles coarse crumbs. In separate bowl, mix the eggs and milk. Add lemon
  rind, lemon juice and peanuts, if used. Stir into flour mix only until
  blended. Pour batter into greased 9x5" loaf pan. Bake at 350~ for 1 hour or
  until tested done. Remove from pan to wire rack to cool. Wrap and store
  overnight before serving.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Swiss Cheese Gougere *
 Categories: Breads, Cheese
      Yield: 1 servings
 
------------------------------PATTI - VDRJ67A------------------------------
      1 c  Water                                 ds Pepper
    1/4 c  Butter or margarine                 1 c  All purpose flour
      1 ts Oregano                             4    Eggs
    1/2 ts Salt                                1 c  Swiss cheese; shredded
 
  In 2 qt saucepan, combine water, butter, oregano, salt and pepper. Bring to
  a roiling boil. Stir until butter is melted. Add flour, all at once. Stir
  to make a thick ball of dough that clings together. Beat in eggs, one at a
  time. Beat until dough is satiny smooth. Mix in cheese. Generously grease a
  baking sheet. Spoon 6 mounds of dough onto sheet in a ring formation, close
  enough so that they touch each other. Bake at 375~ for 55-60 minutes or
  until golden brown. Serve hot with sweet butter. For breakfast serve with
  jam or preserves.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Extra Good Cheese Bread
 Categories: Breads, Cheese
      Yield: 1 servings
 
------------------------------PATTI - VDRJ67A------------------------------
      2 tb Butter or margarine               1/4 c  Oil
    1/2 c  Onion; minced                     1/2 c  Milk
  1 1/4 c  All purpose flour                 1/2 c  Cottage cheese
      2 ts Baking powder                     1/2 c  Cheddar cheese; grated
    3/4 ts Salt                                1 tb Poppy seeds
      1    Egg; lightly beaten            
 
  Melt butter in skillet. Add onion. Saute until tender. Stir together flour,
  baking powder and salt. Blend egg, oil and milk. Stir into flour mixture,
  blending lightly. Stir in cottage cheese and sauteed onions. Turn into
  buttered 9" round cake pan. Sprinkle with cheddar cheese and poppy seeds.
  Bake at 425~ for 25 minutes or until golden brown. Serve hot, cut in
  wedges.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Rosemary-Olive Focaccia
 Categories: Sun-dried, Breads
      Yield: 4 servings
 
           -Waldine Van Geffen VGHC42A         6    Kalamata olives; pit,quarter
      1 lb Frozen bread dough; thawed          4    Oil-pk dried tomatoes; drain
      3 tb Olive oil                                -cut in strips
      1 tb Fresh rosemary; minced or           2 lb Cloves garlic; thinly sliced
      1 ts Dried rosemary                           Fresh rosemary sprigs; opt
    3/4 c  Parmesan                       
 
  Preheat oven to 450~. Place dough in bowl. Add 1T oil and minced rosemary.
  Season generously with pepper. Knead dough until ingredients are dombined.
  Roll dough out on lightly floured work surface to 9x6" rectangle. Transfer
  to baking sheet. Flatten and press dough into 12x9" rectange. Rub 1 T oil
  over. Sprinkle 1/2 C Parmesan over; press gently into dough. Bake until
  bread is almost cooked through and cheese begins to brown, about 12
  minutes. Arrange olives, tomatoes and garlic atop bread. Sprinkle enough
  remaining Parmesan over to cover lightly. Drizzle remaining 1 T olive oil
  over. Top with rosemary sprigs. Continue baking until cheese melts and
  bread is cooked through, about 5 minutes. Cut into squares or wedges and
  serve. (wrv)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: POPPY SEED OATMEAL BREAD
 Categories: Breads
      Yield: 16 servings
 
      1 c  Flour, all purpose                  2 ts Poppy seeds
      1 c  Flour, whole wheat              1 1/2 c  Buttermilk
  1 1/4 c  Oatmeal, quick-cooking            1/4 c  Honey, liquid
      1 tb Baking powder                       1    Egg
    1/4 ts Salt                                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.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: SWEET POTATO BISCUITS
 Categories: Breads, Vegetables
      Yield: 1 servings
 
      1 c  Flour                           2 1/2 ts (to 3) baking powder
      1 c  Sweet potatos, cooked/mashed        3 tb Sugar (or more, to taste)
           Salt                              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
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: BISQUICK MIX
 Categories: Breads
      Yield: 13 servings
 
           -Diana Lewis-VGWN37A                1 ts Cream of tartar
      9 c  All-purpose flour                 1/4 c  Sugar
    1/3 c  Double-acting baking powder         2 c  Shortening; like crisco
      1 tb Salt                           
 
  sift baking powder, salt, cream of tarter, sugar with flour 3 times. Cut in
  shortening until mix is consistency of cornmeal store in covered containers
  and store at room temp. (I put the shortening in my fresser for 30 minutes
  then put it in the processor with the flour works great. Formatted by Diana
  Lewis
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: GINGERBREAD-BISQUICK
 Categories: Breads
      Yield: 1 servings
 
           -Madeline Whalley BWPG01A           2 tb Sugar
      1 c  Bisquick; mix                       1    Yolk;or half egg
    1/4 ts Cinnamon                          1/4 c  Molasses
    1/4 ts Cloves                            1/4 c  -water
    1/4 ts Ginger                         
 
  Stir in sugar and spices into mix. Add water, egg, and Molasses. Stir half
  into mix beat 2 minutes. Add remainer and beat 1 minute. Bake in a 4 X 6
  inch pan that has been greased and floured at 350 for about 40 minutes. Or
  bake in a waffle Iron for gingerbread waffles top waffles with whipped
  cream and chopped bananas for something special. formatted by Diana Lewis
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: PEACH BREAD
 Categories: Breads, Peaches
      Yield: 2 servings
 
---------------------------LISA CRAWLEY  TSPN00B---------------------------
      3 c  Fresh peaches                       1 ts Gr. cinnamon
      6 tb Sugar                           1 1/2 c  Sugar
      2 c  Flour                             1/2 c  Shortening
      1 ts Baking soda                         2    Eggs
      1 ts Baking powder                       1 c  Pecans; finely chopped
    1/4 ts Salt                                1 ts Vanilla extract
 
  Puree peaches with 6 tb sugar.  (should yield 2 1/4 c.) Combine flour
  baking powder, soda, salt and cinnamon. Set aside. Combine 1 1/2 c. sugar
  and shortening - cream together. Add eggs and mix. Add puree and dry
  ingred.  Mix til moist.  Stir in nuts and vanilla. Spoon into well greased
  9x5x3" loaf pans (2). Bake @ 325 for 55-60 min. Cool 10 min. in pan. Turn
  out on rack and cool completely.  I have used 1/2 peaches and 1/2 pears for
  a variation.  It turned out very good. LISA/CEDAR RAPIDS
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: APPLE-CINNAMON SWIRL LOAF
 Categories: Breads, Cake mix, Fruits
      Yield: 2 servings
 
      1 pk Active dry yeast                2 1/2 c  Apples,chopped and peeled
  1 1/4 c  Very warm water                   1/3 c  Sugar
      1    Egg                               1/3 c  Pecans, chopped
      1 pk 1-layer-size white cake mix         2 ts Cinnamon
      1 ts Salt                              1/4 c  Butter, melted
  3 3/4 c  Flour                         

----------------------------CONFECTIONER'S ICING----------------------------
           Light cream                       1/2 ts Vanilla
      1 c  Confectioner's sugar, sifted          ds Salt
 
  In bowl dissolve yeast in 1-1/4 cups warm water(115-120 F) Add egg, cake
  mix and salt, beat until smooth. By hand, stir in enough flour to make a
  soft dough. Knead on floured surface until smooth ( dough will be sticy )
  Place in greased bowl; turn once. Cover, let rise until doubled in bulk,
  1-1/4 hours.
    Punch down, divide in half. Cover, let rest 10 minutes.
    Mix apples, sugar, pecans and cinnamon. Roll half of dough to 12x8"
  rectangle. Brush surface of dough with some of the butter. Sprinkle with
  half of the apple mixture. Starting a short end, roll as for jelly roll.
  Seal side and ends. Place in a greased 8-1/2x4-1/2x2-1/2" loaf pan. Brush
  top with more butter. Repeat with remaining dough, filling and butter.
  Cover, let rise in warm place until doubled (1 hour)
    Bake in 375 F oven for 30-35 minutes. remove from pans; cool. Drizzle
  with Confectioner's icing ( recipe follows) Sprinkle with chopped pecans if
  desired. Makes two.
    CONFECTIONER'S ICING:Blend enough light cream into 1 cup sifted
  confectioner's sugar to make of spreading consistancy. Blend in vanilla and
  salt.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: PUMPKIN COFFEE LOAF
 Categories: Breads, Vegetables
      Yield: 1 servings
 
    1/3 c  Shortening                      2 1/2 ts Baking powder
      1 c  Brown sugar, packed               1/2 ts Salt
      2    Eggs                              1/2 ts Ginger
      1 c  Canned pumpkin                    1/2 ts Cinnamon
    1/4 c  Milk                              1/2 ts Baking soda
      1 c  Flour                             1/4 ts Ground cloves
      1 c  Whole wheat flour                 1/3 c  Pumpkin seeds, chopped
 
  Cream shortening and sugar. add eggs, one at a time, beat well after each.
  Stir in pumpkin and milk. Stir together dry ingredients. add to pumpkin
  mixture. Beat 1 minutes with electric mixer. stir in seeds. Bake in greased
  loaf pan at 350 F for 55-60 minutes. Cool 10 minutes. remove from pan.
  Cool. Wrap, store overnight. Makes 1.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: CHUNKY PEANUT BUTTER BREAD
 Categories: Breads, Pnut butter
      Yield: 18 servings
 
           -FHMN87A Phill Bower                1 c  Chunky Peanut butter
      2 c  Flour                               1 c  Milk
    1/2 c  Sugar                               1    Egg; beaten
      2 ts Baking powder                       2 ts Vanilla
    1/4 ts Salt                           
 
  Preheat oven to 350.  Combine flour, sugar, baking powder andf salt into a
  large bowl.  Add the peanut butter, milk, egg and vanilla. Mix well. Pour
  into a greased loaf pan and bake for 50 to 60 minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Apricot Braid
 Categories: Breads
      Yield: 4 servings
 
           -Jo Ferry cmsj69b                  17 oz Can apricot halves in
      1 lb Loaf frozen dough                        -heavy syrup
      4 tb Margarine; softened               3/4 c  Miniature marshmallows
      4 tb Brown sugar                         1 ts Cinnamon
 
    Let bread dough completely thaw. On a lightly floured surface, roll
  thawed loaf into a rectangle approximately 14 by 8". Place rectangle of
  dough on a greased sheet pan. Spread with 2 tablespoons margarine and 2
  tablespoons brown sugar (save remaining margarine and sugar for glaze).
  Drain the apricots, reserving the liquid for the glaze.
    Place drained apricot halves lengthwise down center of rectangle.
  Sprinkle with marshmallows and cinnamon. With sharp knife or scissors, cut
  dough into strips lengthwise down eachside of rectangle. Make strips 1"
  wide an 2" deep (or cut in until it almost hits the filling). Gently
  stretch each strip and criss-cross over filling.
    Let rise in warm area until puffy, 30 to 60 minutes (see note). While
  rising make glaze.
    For glaze, combine remaining sugar and margarine with reserved apricot
  syrup in a medium sauce pan. Bring to a boil. Let boil for 5 minutes.
  Remove form heat. Set aside. When twist has risen, bake in a preheated 350
  oven for 25 minutes.
    Remove from oven and brush with glaze. Return twist to oven and bake 10
  to 15 minutes longer. Remove from oven, brush with additional glaze. Remove
  twist from sheet pan to cool on a wire rack. When cool, slice and serve.
    Note: Twist can be assembled in the evening to rise in the refrigeratior
  overnight. This enables you to quickly bake it for breakfast in the
  morning. Simply brush the unrisen twist with some melted margarine and
  cover with plastic wrap to keep from drying out while in the refrigerator.
  In the morning, proceed with remaining recipe instructions.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Sausage Cornbread
 Categories: Pork, Breads, Microwave
      Yield: 6 servings
 
---------------------------PHYLLIS SMITH  WCDT64B---------------------------
      1 lb Bulk pork sausage                 1/2 ts Salt
    3/4 c  Flour                               2    Eggs; beaten
    3/4 c  Cornmeal                          1/2 c  Milk
      1 tb Sugar                             1/3 c  Sausage drippings
      1 tb Baking powder                  
 
  Crumble sausage over bottom of 9" round baking dish. Microwave on high
  setting for 4 1/2 to 7 minutes, stirring after half the time. Drain off fat
  and reserve 1/3 cup of it for cornbread. In another dish reserve half of
  the cooked sausage. Combine remaining ingredients in mixing bowl. Stir only
  till smooth. Pour over sausage in baking dish. Crumble reserved sausage
  over top. Center dish on inverted saucer in oven. Microwave on medium 6
  minutes, rotating every 2 minutes. Check for doneness by looking into the
  bottom of the dish to be sure there is no raw batter. Let stand for 10
  minutes before serving. SOURCE: My Famous Little Black Box
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: English Muffin in a loaf (2 loaves)
 Categories: Breads
      Yield: 2 servings
 
           -RCXX09B G.Mulhorn                  1 tb Sugar
      2 c  Milk                                1 ts Salt
    1/2 c  Water                               2 pk Active dry yeast
  2 3/4 c  Flour                             1/4 ts Baking soda
    1/4 c  Cornmeal                       
 
  Heat until very warm (120-130F) the milk and water. Combine the other
  ingredients in a large bowl.  Add hot liquids to dry mix; beat well; stir
  in 3 cups flour to make stiff batter. Spoon into 2 bread pans, greased and
  sprinkled with cornmeal and sprinkle tops. Cover. Let rise in a warm place
  45 minutes.  Bake 400F for 25 minutes. Remove from pans immediately and
  cool.  (I rub top crust with oleo.)  Slice, toast and enjoy.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Skillet Sizzled Cornbread
 Categories: Breads
      Yield: 6 servings
 
      1 c  Stone ground yellow               1/4 ts Baking soda
           -cornmeal                       1 1/4 c  Buttermilk
      1 c  Unbleached all purpose              1    Egg
           -flour                              2 tb Sugar
      1 tb Baking powder                     1/4 c  Vegetable oil
    1/4 ts Salt                                3 tb Butter
 
  Preheat oven to 375 degrees.  In a large bowl, combine cornmeal, flour,
  baking powder and salt.  In a small bowl, stir the baking soda into the
  buttermilk.  In another bowl, whisk together the egg, sugar to taste, and
  the oil, then whisk this mixture into the buttermilk mixture. Spray an 8 or
  9 inch cast-iron skillet with vegetable cooking spray. Put the skillet over
  medium high heat.  Add butter; heat until butter melts and is just starting
  to sizzle.  Tilt the pan to coat the bottom and sides. Add buttermilk
  mixture to cornmeal mixture; quickly stir together, using only as many
  strokes as needed to combine the mixtures. Scrape the batter into the hot,
  buttery skillet. Immediately put the skillet into the preheated oven and
  bake about 25 minutes, or until cornbread is golden brown. Cut into wedges
  to serve. (For a decandent cornbread, substitute 1 3/4 cups sour cream for
  the 1 1/4 cups buttermilk.)
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pane Di Mattina Alla Siciliana
 Categories: Breads, Italy
      Yield: 2 servings
 
      1 ts Olive oil                         1/3 c  Marsala
      1 pk Active dry yeast                  1/2 c  Unsalted butter
    1/2 c  +1ts sugar                          3 tb Shortening
  1 1/3 c  Scalded milk cool to 100F       1 1/2 ts Fennel seeds
  6 1/2 c  Unbleached flour;approximate        4    Eggs
    1/4 c  Dried currents                      1 tb Grated lemon rind
    1/3 c  Golden raisins                    1/2 ts Salt

----------------------------------EGG WASH----------------------------------
      1 tb Whipping cream                    1/2 tb Marsala
      1    Egg yolk                       
 
  brush olive oil over surface of a large stainless steel bowl. Put yeast and
  1 teaspoon sugar in bottom of bowl add 1 cup of scalded milk and stir to
  disolve the yeast. Set aside for 10 minutes then add 1-1/2 cups flour and
  remaining milk. Knead by hand or with mixer and dough hook till dough is
  soft and silky, about 7 or 8 minutes. Cover and let rise for 5 hours. While
  dough rises soak currents and raisins in Marsala for at least 1 hour. In a
  small sauce pan over low heat, melt butter and add 2 tablespoons
  shortening. add fennel seed, remove from heat and let stand till cool. add
  eggs one at a time to the fennel seed mixture and mix after each addition
  then add lemon rind and remaining sugar. Set aside. when dough has risen 5
  hours add fennel seed mixture and mix well. add salt and begin adding
  remaining flour, 1/2 cup at a time. when dough is firm enough to knead turn
  out onto a lightly floured board and knead till soft and smooth about 10 to
  15 minutes, adding as much additional flour as necessary to keep it from
  sticking. During final 5 minutes knead in raisins and currents. form dough
  into 2 loaves. use remaining shortening 2 grease 2 nine inch pans place
  dough in pans cover and let rise till doubled in bulk. this may take as
  long as 3 hours. preheat oven to 375 brush egg wash on bread 5 minutes
  before baking. brush again immediately before baking. Bake until loaves are
  golden brown and sound hollow when tapped about 35 minutes turn out and
  cool. this is Sicily's answer to the moring danish. recipe from The Coles
  group's, California Culinary Academy Italian cooking at the academy.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Merenda Fiorentina (Florentine snack bread)
 Categories: Breads, Italy
      Yield: 1 servings
 
      1 pk Dry active yeast                         The crust
      1 ts Salt                                1 tb Minced garlic
      3 c  Unbleached flour                         Cornmeal for dusting
      1 c  Warm water (105F)                        Coarse salt
      3 tb Olive oil + oil for brushing        1 ts Minced fresh rosemary:option
 
  combine yeast, salt and flour in large bowl. combine water and oil in a
  small bowl add liquid to dry ingredients and mix till they form a rough
  mass. Knead mixture in a bowl with your hands till it holds together then
  turn out onto a lightly flour surface and knead in garlic. Continue till
  dough is smooth and elastic about 8 minutes form ball and let rest on a
  lightly floured surface covered for 1 hour. {Preheat oven to 375F Preheat
  oven to 375 roll dough into 12 X 14 inch rectangle and transfer to baking
  sheet sprinkled with cornmeal. Use finger tips to make indentations in the
  dough at 2 inch intervals sprinkle dough lightly with coarse salt and
  drizzle olive oil over the top. Sprinkle with rosemary if used bake till
  golden bnrown about 25 minutes remove from oven and brush with a little
  more oil cool slightly serve warm. to serve cut into thin slices and pack
  along with a picnic lunch with roast chicken roasted red peppers and red
  wine. recipe from the cole Group's California Culinary Academy Series
  cookbook "Italian cooking at the academy"
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pane Giallo (Polenta Bread)
 Categories: Breads, Italy
      Yield: 8 servings
 
      5 tb Unsalted bread                      3    Eggs;separated
      2 tb Minced garlic                       2 c  Milk
      1 c  Polenta (coarse yellow corn       1/2 c  Half and half
           Meal)                               1 c  Roasted red peppers;minced
  1 1/2 ts Salt                                     Olive oil
      1 ts Fresh ground black pepper      
 
  in small skillet over moderatly low heat, melt 2 tablespoons of butter. Add
  garlic and saute until fragrant. remove from heat. combine polenta, salt
  and pepper in a bowl and set aside. Put egg yolks, milk and half and half
  in a saucepan and wisk well. Bring to a boil, whisking constantly. add
  cornmeal mixture gradually, then add garlic and red peppers. cook 2 minutes
  stirring constantly with wooden spoon. Add remaining butter and cook an
  additional 2 minutes. Preheat oven to 375 brush souffle dish or casserole
  with olive oil. Place dish in oven for 5 minutes to warm it. Beat egg
  whites with a pinch of salt until stiff peaks form. Gently fold whites into
  thickened cornmeal. Pour mixture into hot souffle dish. Bake until puffed
  and golden about 30 minutes. Serve immediately.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pizza Dough
 Categories: Breads
      Yield: 1 servings
 
      1 tb Fast rising yeast                 1/2 ts Salt
      1 c  Flour                             1/2 ts Sugar
      1 c  Luke warm water                 2 1/4 c  Flour
      2 tb Vegetable oil                  
 
  In a large bowl mix yeast and 1 cup of flour, then mix in water,oil, salt
  and sugar. Add 2 to 2-1/4 cups of flour or enough to make a soft dough.
  Knead until smooth and elastic. Place in a lightly greased bowl, turning
  dough to grease all over. Cover with a tea towel and let rise in a warm
  place for 1 to 1-1/2 hours or until dough doubles in size. Punch down and
  divide dough in half.
  
  Preheat oven to 425 F.  Grease pizza pans and roll out dough on lightly
  floured surface into a 12" circle. Place on pan. Let rise for 10 minutes.
  Put on topping and bake according to recipe directions. OPTION: For a
  crustier bottom, precook dough slightly (about 10 minutes or until edges
  are lightly browned).  Then put on topping and cook another ten minutes
  until cheese is golden brown. TO FREEZE DOUGH: Spread dough onto pans,
  cover with plastic wrap and freeze. Once frozen, put in plastic freezer
  bag. Keeps well for one month. Thaw in refrigerator.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Bill's Pizza Crust
 Categories: Breads
      Yield: 1 servings
 
  2 1/2 c  Unbleached Flour                1 1/4 c  Pastry Flour
      1 pk Active Yeast:                   2 1/4 ts Salt
           -dissolved in:                  1 1/4 c  Tepid water
    1/3 c  Water                          
 
  Mix until massed, add 3 t Olive Oil Knead, & let rise to 3X size Knead
  again & let rise again to 3X size Cut in half, roll out every 2 minutes
  until expanded to 14 inches. Add toppings and bake at 450 for 12-15
  minutes.
  
  Bill was attempting to find the perfect pizza crust. He developed this over
  a period of time through trial and error. This should produce a thin firm
  crust for your pizza. Source: Bill the guitar player 1980
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Herb Pizza Dough
 Categories: Breads
      Yield: 1 servings
 
      1 pk Active dry yeast                2 1/4 c  All-purpose flour
      1 ts Sugar                             1/2 ts Salt
    7/8 c  Warm water,                         1 tb Garlic olive oil,
           -@110 degrees                            -more as needed  **
    1/4 c  Chopped herbs,                           Oil and cornmeal for pan
           -optional *                    
 
  Stir together the yeast, sugar and warm water.  Let stand until foamy,
  about 10 minutes.
  
  In the work bowl of a food processor fitted with the steel blade, chop the
  herbs.  Turn off machine.  Add flour and salt. Turn the machine on and off
  a couple of times. While the machine is running, add yeast. Process until
  the dough forms a ball at the side of the bowl. Add garlic, olive oil and
  process for 30 to 40 seconds more.
  
  Transfer dough to a bowl that has been oiled with olive oil. Turn the dough
  until the entire surface has been coated with the oil. Cover bowl with a
  damp towel and allow to rise in a warm draft free place for 1 hour or until
  doubled.
  
  Roll out on a lightly floured surface and if dough is too elastic, try
  tossing it from hand to hand to flatten it out. Lightly grease the pizza
  pan with a little oil and sprinkle with cornmeal. Place the dough on the
  pizza pan and trim the edges.  Bake for 10 minutes @425 degrees. Remove
  from oven, lightly brush the crust with a little more oil and proceed with
  recipe.
  
  Makes enough dough for one 12" crust.
  
  * Try basil, thyme, Italian flat leaf parsley, oregano, rosemary, cilantro.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pizza Dough #1
 Categories: Breads
      Yield: 1 servings
 
      1 pk Active dry yeast                  1/2 ts Salt
    3/4 c  Warm water                          2 tb Olive or vegetable oil
    1/2 ts Sugar                               2 c  All-purpose flour
 
  Dissolve  the yeast in the water.  Stir in sugar, salt, oil and one and 3/4
  cups of the flour.  Turn onto a well-floured board and knead until smooth
  and elastic. This should take about five minutes. Knead in enough of the
  remaining flour to prevent sticking.
  
  David Andrews
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Whole Wheat Pizza Crust
 Categories: Breads
      Yield: 2 servings
 
      1 pk Dry yeast                         3/4 c  Whole wheat flour
      1 c  Warm water                          2 ts Salt
           -(105 to 115 F)                     4 ts Cornmeal (optional)
  2 1/2 c  All-purpose flour              
 
        Stir yeast into warm water and set aside for 5 to 10 minutes. Combine
  the flours and salt in a mixer bowl; add yeast mixture. Mix until dough
  begins to pull away from side of bowl. (Add a little more flour if dough
  sticks to side.)  Divide dough in half.  On a floured surface with floured
  rolling pin, roll each half into a 15-inch circle (dough should overlap pan
  by 1 inch all around). If dough resists rolling, let it rest a few minutes
  and try again. Dough can be refrigerated or frozen before rolling. Thaw
  thoroughly before attempting to roll out.
        Coat two nonstick 14-inch pizza pans with cooking spray and sprinkle
  with cornmeal (optional). Arrange each crust in a prepared pan and top as
  desired.
  
        [ MODERN MATURITY: Feb/March 1990 }
  
  Posted By: Fred Peters
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: New Classic Pizza Dough
 Categories: Breads
      Yield: 1 servings
 
      1 pk Dry Active Yeast                  3/4 c  Cold milk
    1/2 c  Warm water                          2 tb Olive Oil
           -(105-115F)                         3 c  All-Purpose flour
    1/8 ts Sugar                           1 1/2 ts Salt
 
    For two 16 inch crusts     (Food Processor Directions)
    Mix the yeast and 1/4 tsp sugar in the 1/2 cup of warm water.
    Let stand for 10 minutes, until bubbly.
  
    Measure the DRY ingredients into the bowl of the processor.
    Stir the 3/4 cup milk into the finished yeast mixture.
    Turn on the processor and pour in the yeast mixture,
    then the oil, stop the machine when the dough has
    massed on the blade.
    The dough will be soft.
    Allow it to rest 5 minutes.
    Turn on the processor for a few seconds more (no more than 5)
    Turn the dough out onto a lightly floured surface and
    knead by hand about 60 strokes.
    Let the dough rise in a covered bowl until doubled (about 1 hr.)
    Divide the dough in half. The dough may be kept covered in a cool
    place (up to an hour)
    Use it immediately, refrigerated it or even freeze it.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Mama Lorraine's Pizza Dough
 Categories: Breads, Main dish
      Yield: 1 servings
 
      1 pk Yeast                           1 1/3 c  Lukewarm water
    1/3 c  Honey                               3 c  Flour (mix white &
    1/3 c  Cooking oil                              -whole wheat)
           Salt                           
 
  In a very large mixing bowl, add water and yeast. Dissolve yeast. Add honey
  and oil.  Stir well.  Add flour, one cup at a time until dissolved, then
  add rest to make a bread dough consistency. Take dough from bowl and on
  floured surface, knead for about five minutes. Roll into ball and in
  greated bowl put into a warm oven for an hour to rise. After an hour,
  grease a cookie sheet and flatted dough evenly all over, make edges come up
  on sides.  Turn oven to 350F, place dough on cookie sheet in oven for 15
  minutes.  Take out, add toppings and sauce, then cook for 20 more minutes
  at 370-375F.  Watch closely.  If cheese browns too fast, cook longer at a
  lower temperature. Source: MamaLorraine, 1975.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pizza Dough #2
 Categories: Breads
      Yield: 1 servings
 
----------------------------IN A LARGE BOWL MIX----------------------------
      1 pk Dry yeast                       1 3/4 c  Hot tap water

------------------------STIR UNTIL YEAST IS DISSOLVE------------------------
    1/2 ts Salt                                2 c  Flour
 
  Now with a mixer mix (if hand-held mixer) 2 minutes high speed or (if you
  have a regular mixer) 2 minutes medium speed.
  
  Then add:  1       cup     flour
  
  And carefully mix high speed for one more minute.
  
  Then add by hand kneeding for 5 minutes minimum: 1 cup flour (or more if
  dough is too sticky) Kneed this until the dough is soft but easily
  handlable without being too sticky. Place in a bowl greased with olive oil
  in a warme (but turned off!) oven covered with a cloth and let the dough
  rise until it is doubled ~ takes about 1 1/2 hours or so.
  
  When dough has risen punch it down and separate it into either 2 for 2
  thick crust pizzas or 4 for 4 thin crust pizzas and carefully, by spinning
  and tossing the dough shape it into olive oil greased (lightly) pans. Be
  careful you don't toss it too high!
  
  Place on top your favorite sauce and fixings and bake for 20 minutes or
  until edges look done (baking time depends on the oven) at 375 f
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Sarah's Pizza Crust
 Categories: Breads
      Yield: 1 servings
 
      1 tb Yeast                                    -110 to 115 degrees
      1 tb Sugar                               3 c  Flour
      1 c  Warm water                     
 
  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: Traditional Pizza Dough 1
 Categories: Breads
      Yield: 1 servings
 
    1/4 c  Water (110 to 115 F.)                    -115 Degrees F.)
    1/2 ts Sugar                               1 tb Olive Oil (Room Temperature)
    1/2 ts Salt                            1 1/2 c  Unbleached Flour
    1/2 pk Dry Yeast                                Additional Flour
    1/4 c  Warm Water (110 to                       Additional Water
 
   HAND METHOD:
  
     Pour the first 1/4 Cup of water into a medium bowl and add the sugar and
  salt, stirring to dissolve the sugar. Sprinkle the yeast over the water
  mixture, stirring once to blend and let sit for 5 minutes until the top is
  bubbly and the yeast has bloomed. Stir in the remaining warm water and the
  oil.  Place the flour in a large bowl and add the water and oil mixture to
  it.  Stir, adding enough flour to make a soft dough that will pull away
  from the sides of the bowl. If it is too dry, add a little water a tbls at
  a time.
  
   Turn the dough out on a well-floured work surface, sprinkle the top with a
  little additional flour.  Knead until it become very springy, elastic and
  very smooth.  It should be light in weight, if it is heavy, you have use
  too much flour and it will not raise properly.
   Form into a smooth ball and let rest on the work surface while you wash
  and clean the large bowl.  Spray with a non-stick spray. Put the ball of
  dough into the bowl and turn it over to get some of the spray on the top.
  Cover with plastic wrap or a warm, damp, clean dishtowel. Let the dough
  rise in a warm, draft free place until double in volume, about 1 1/2 to 2
  hours.
  
   If the dough rises before you are ready, punch it down in the bowl by
  kneading making sure all of the air is gone.  Turn it over and reshape it
  into a ball and let rise again.  If the top is dry, use a little olive oil
  to grease it.  You can punch the dough down and cover the bowl and keep the
  dough refrigerated for up to two days before letting it rise at room
  temperature.
  
   For a thin, crisp pizza crust punch the dough down and turn out and spread
  over a pizza pan or baking sheet or a bakers peel. Cover with filling and
  topping, baking at once.
  
   For thicker, softer pizza crust punch the dough down and turn out shaping
  as above and then cover lightly with a clean dishtowel. Let rise about 30
  minutes before covering with filling and topping.
  
   Makes enough dough for one 12 to 14 inch round pizza, two 7 to 8- inch
  round pizzas or one oblong pizza, or one dozen appetizer-sized pizzas.
  
   From Pizza Cookery by Ceil Dyer.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: HERB PARMESAN BREAD
 Categories: Breads, Breadmaker
      Yield: 1 servings
 
--------------------------------1-POUND LOAF--------------------------------
      2 c  All-purpose flour                   1 tb Milk
      2 tb Sugar                             3/4 c  -Water; lukewarm
    1/2 ts Salt                            1 1/2 ts Active dry yeast
      1 tb Butter or margarine;softened      1/4 c  Parmesan cheese; grated
           - (or shortening, softened)         1 tb Italian-style herbs
 
  (Nancy Hagfors - N.HAGFORS on GEnie; GXDB48A on Prodigy)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: ENGLISH MUFFIN LOAF
 Categories: Breads
      Yield: 2 servings
 
---------------------------NANCY HAGFORS GXDB48A---------------------------
      2 pk Active dry yeast                    2 c  Milk
      6 c  Flour; unsifted                   1/4 ts Baking soda
      1 tb Sugar                             1/2 c  Water
      2 ts Salt                                     Corn meal
 
  * makes 2 loaves
  
  Combine 3 cups flour, yeast, sugar, salt, and baking soda. Heat liquids
  until very warm.  Add to dry mixture; beat well. Stir in rest of flour to
  make a stiff batter. Spoon into two 8-1/2 x 4-1/2 inch pans that have been
  greased and sprinkled with cornmeal. Sprinkle tops with cornmeal. Cover;
  let rise in warm place for 45 minutes. Bake at 400-degrees for 25 minutes.
  Remove from pans immediately and let cool.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Deluxe Jalepeno Cornbread
 Categories: Breads
      Yield: 9 servings
 
      1 c  Yellow cornmeal                          Pimento
     17 oz Whole kernel corn                        -chopped
    1/2 ts Baking soda                       1/2 c  Margarine
    3/4 ts Salt                                     -melted
      1    Jalepeno peppers                    1 c  Cheddar cheese
           -chopped                                 -grated
      2    Eggs                                1 md Onion
           -beaten                                  -chopped
      1 c  Buttermilk                     
 
  Mix all ingredients except cheese.  Pour into a well-greased 9x9" pan.
  Place the 1 C. cheese on top. Bake at 350^ for 45 minutes. Serves 4-6
  people.
  
  SOURCE;  Fiesta Favorites - compiled by California Home Economics Teachers
  of
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Antipasto Bread
 Categories: Breads
      Yield: 2 servings
 
      2    Loaves frozen bread dough         1/2 lb Provolone
           -thawed                                  -sliced
      1    Jar mixed colored peppers         1/4 lb Salami
           -in oil                           1/4 lb Pepperoni
      1    Egg                                      Oregano
           -slightly beaten               
 
  On a lightly floured surface, roll bread dough out, 1 at a time, to 14x8
  inch rectanges.  Brush rolled dough with beaten egg. Use half of the
  ingredients per loaf. Arrange ingredients on bread doutyh. Stretch dough
  and bring down top; bring up bottom of dough and roll in jelly-roll
  fashion.  Seal edges and ends with egg wash. Place on bakin gsheet. Repeat
  second loaf. Cool loaves loosely with towel and let rise about 30 minutes.
  Brush and seal with egg wash.  Bake 30 minutes at 350F.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Peppy Pizza Pie
 Categories: Main dish, Breads
      Yield: 6 servings
 
      1 lb Lean Ground Beef                    8 oz Tomato Sauce; 1 Cn
      2 oz Pepperoni; Chopped,                 8 oz Mushroom Stems & Pieces; *
           -1/3 C Abt                        1/4 c  Ripe Olives; Pitted,
    1/3 c  Bread Crumbs; Dry                        -Sliced
      1    Egg; Lg                             1 c  Mozzarella Cheese;
    1/2 ts Oregano Leaves                           -Shredded
    1/4 ts Salt                           
 
  *    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: AMISH BREAD W/OATMEAL
 Categories: Breads
      Yield: 12 servings
 
---------------------------NANCY HAGFORS GXDB48A---------------------------
      1 c  Sourdough starter                   3    Eggs
    1/2 c  Oil                                 2 ts Baking powder
      1 c  Light brown sugar                 1/2 ts Baking soda
    3/4 c  Flour                           1 1/2 ts Cinnamon
    3/4 c  Oatmeal (quick)                   1/2 ts Nutmeg
 
  Mix all ingredients together.  Bake at 350-degrees for 40 minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: HERMAN WHEAT'N'HONEY STARTER *
 Categories: Breads, Sourdough, Herman
      Yield: 1 servings
 
           -Deborah Seckinger GDJF29B          2 tb Dry yeast
      1 tb Ginger                              2 c  Milk
    1/2 c  Honey;or brown sugar                1 c  Whole wheat flour
    1/3 c  Warm water                          1 c  Flour white;or unbleached
 
  Sprinkle ginger and 1 T honey or brown sugar over warm water. Sprinkle
  yeast over this and stir. Let stand in warm place about 10 minutes till
  doubled in size. Mix milk, rest of honey or brown sugar, flours into yeast
  mixture in a glass container about the size of a gallon pyrex jar. Stir,
  using only a wooden spoon, since metal objects will retard herman's growth.
  Leave the cover on lossely or place a glass plate over the top of the
  container. So Herman can breathe. Herman doubles, enen tripples at time of
  vigorous rising. Place Herman in a warm place overnight. Next day
  refridgerate, Lossely covered and stir each day. This is very important
  with wheat and honey starter as more gasses form in the container and are
  released during stirring. Formation of this gas may cause the starter to
  appear darker on the top than on the bottom. But this is okay. On the 5 th
  day measure out 1 cup herman for baking and another to give to a friend if
  you wish. Then feed what herman you have left thusly: FEEDING HERMAN 1/2
  CUP WHOLE WHEAT 1/2 C WHITE FLOUR 1 C MILK 1/4 C HONEY;OR BROWN SUGAR 1/4 T
  GINGER STIR WELL KEEP IN FRIDGE Formatted by Diana Lewis
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: INSTANT POTATO STARTER *
 Categories: Sourdough, Breads
      Yield: 1 servings
 
           -DON SIMMONDS   (VJHS00B)     

----------------------------------STARTER----------------------------------
      1 pk Dry yeast,                          2 tb Salt
    1/2 c  Sugar                             1/2 c  Instant potato flakes
      2 c  Warm water,                   

------------------------------------FEED------------------------------------
    3/4 c  Sugar,                              1 ts Instant potato flakes
      1 c  Warm water,                   

-----------------------------------BREAD-----------------------------------
      1 c  Starter,                          1/4 c  Sugar
  1 1/2 c  Lukewarm water                    1/2 c  Oil,
      1 ts Salt,                               6 c  Flour
 
  STARTER:  Dissolve yeast in 1/2 C. of warm water. Add remaining ingred. and
  stir well. Place in glass jar, covered loosely with foil, plastic wrap,
  etc. (to allow for gas expansion). Keep at room temperature for 24 hrs.
  Then place starter in frig. for 3-5 days. Feed: After starter has been
  refrigerated 3-5 days, take out and feed it above mixture. Let stand out
  (loosely covered) all day (8-10 hrs.). Take out 1 C. to use in making bread
  and return remaining starter to frig. Keep refrigerated from 3-5 days; feed
  again. After feeding, take out 1 C. to use in making bread, or give 1 C. to
  a friend, or throw 1 C. away. Starter must be fed again in 3-5 days. Bread:
  Mix first 5 ingred. together. Add in flour 1 C. at a time until thoroughly
  mixed. Knead until good "elastic" consistency, but don't over knead. Place
  approx. 2 Tbl. oil in bottom of large boowl; turn dough over so oiled side
  is facing up. Cover with dish towl; let rise until double - about 8-10 hrs.
  Punch down, knead again only a few times, mixing in flour until good
  consistency. Divide dough in half, shape into loaves. Place in ungreased
  loaf pans; let rise again (4-6 hrs.). Bake @ 350 for 25-35 min. until
  golden brown and loaves sound hollow when tapped. Cinnamon Bread: Before
  placing dough in loaf pans to rise, roll out, brush with melted butter,
  sprinkle with cinnamon and sugar. Roll up and place in loaf pan to rise.
  This is a great receipe - I've enjoyed it for years! Your starter should
  bubble a little after it has set out for the day (before you feed it). If
  not, I have added yeast to the warm water of the "feed" and added it in and
  the starter has recovered just fine! Enjoy! And let me know how you like
  it! Don in Arlington, TX 8/28
         FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 05/01 3:54 PM
  
  TO:      ALL FROM: MARGE NEMETH (GNFK05B) SUBJECT: R-MM SOURDOUGH START
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: AUNT CORA'S SOURDOUGH BISCUITS *
 Categories: Breads, Sourdough
      Yield: 4 servings
 
  1 1/2 c  Sifted Unbleached Flour             2 tb Sugar
      3 ts Baking Powder                     1/4 c  Shortening, Melted
      1 ts Salt                            1 1/2 c  Sourdough Starter
  1 1/2 ts Baking Soda *                  
 
  *   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: Fruit Bread With Grape-nuts  Tspn00b
 Categories: Breads
      Yield: 10 servings
 
      2 c  Milk; scalded                       1 c  Plus 3 tb. sugar
      1 c  Grape-nuts                          1    Egg; well-beaten
      3 c  Sifted flour                        3 tb Butter
      4 ts Baking powder                       1 c  Currants or raisins
  1 1/2 ts Salt                                1 tb Orange rind; grated
 
  Pour the scalded milk over the grape-nuts and set aside to cool. Sift
  baking powder, salt, sugar, and flour together, and then twice more. Add
  the beaten egg and butter to the grape-nuts and milk mixture and blend
  well.  Add flour, stirring gently until blended. Mix in raisins and orange
  rind.  Turn into a well-buttered loaf pan, and let stand for 1/2 hour. Bake
  in 350 oven for an hour and 25 minutes.  FROM: KATE SMITH'S "COMPANY'S
  COMING" COOKBOOK---Lisa Crawley TSPN00B
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Apple Cinnamon Bread
 Categories: Abm, Breads
      Yield: 1 servings
 
-----------------------------------SMALL-----------------------------------
    1/2 c  ;water                            1/4 ts ;salt
  2 1/2 tb Apple juice concentrate             1 c  Flour,whole wheat
    1/4 c  Applesauce                      1 1/2 tb Vital gluten;optional
    1/2 ts Cinnamon                            1 c  Flour,bread
      2 ts Sugar,brown                         1 ts Yeast

-----------------------------------MEDIUM-----------------------------------
    3/4 c  ;water                            1/3 ts ;salt
  3 3/4 tb Apple juice cocentrate          1 1/2 c  Flour,whole wheat
    1/3 c  Applesauce                          2 tb Vital gluten;optional
    3/4 ts Cinnamon                        1 1/2 c  Flour,bread
      1 tb Sugar,brown                     1 1/2 ts Yeast

-----------------------------------LARGE-----------------------------------
      1 c  ;water                            1/2 ts ;salt
      5 tb Apple juice concentrate             2 c  Flour,whole wheat
    1/2 c  Applesauce                          3 tb Vital gluten
      1 ts Cinnamon                            2 c  Flour,bread
  1 1/3 tb Sugar,brown                         2 ts Yeast
 
  Pats comments.... "This bread is really good. It can be used on the timer.
  On my Panasonic I use the regular cycle, but with the light crust due to
  all the juices in it. Makes a beautiful high rising loaf with a warm
  cinnamon color. Definitely use the vital gluten as it rises much better. I
  use frozen apple juice concentrate. You could also add raisins or chopped
  apples, either fresh or dried, or even nuts might be nice. Fits McD
  beautifully, don't you think?!"
  
  From Donna German's Book III Posted by Pat Ballard MGFN03A on Prodigy MM by
  J.Duckett1 (Kat)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Sausage Bread***
 Categories: Breads
      Yield: 2 servings
 
           - G. Granaroli XBRG76A            1/4 lb Shredded mozzarella
           - MM:MK VMXV03A                   1/4 c  Grated cheese
      1 lb Pizza dough                              Salt and pepper
      4    Sausage links                            Egg wash (1 egg whipped
      1 lg Onion chopped                            With 1 tb water)
      1 lg Pepper                         
 
  Let dough rise until double in size. (about 4 hrs) Squeeze sausage meat
  from skin and crumble. Sautee with onion and chopped pepper. Drain well.
  Punch down dough and cut in half. Roll into a rectangle. Top with half meat
  and cheeses. Roll up and place in shallow baking pan seam side down. Repeat
  with other dogh. Brush egg wash over both loaves. Cut 3 slits 1" in each
  loaf. Bake at 375 for 25-30 min. Serve warm.
 
-----
 
---------- 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  Orange juice
    3/4 c  Flour, all-purpose                1/4 c  Honey
      1 tb Baking powder                       2    Eggs
    1/2 ts Salt                              1/4 c  Vegatable oil
    1/3 c  Sesame seeds                      1/2 c  Bran cereal
      2 ts Poppy seeds                    
 
  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: Bagel Thins, Lo Cal, Lo Salt
 Categories: Appetizers, Breads, Low-cal
      Yield: 20 servings
 
      1    Bagel                               1 ts Oregano, dried
      2 ts Soft margarine, melted         
 
  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: BRAN MUFFINS
 Categories: Breads
      Yield: 12 servings
 
      1 c  White flour                     1 1/4 c  Skim milk
      2 c  Bran                              1/2 c  Molasses
    1/4 c  Cornmeal                            1 ts Baking soda, dissolved in wa
      1 ts Salt                                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: CARROT OR ZUCCHINI MUFFINS
 Categories: Breads
      Yield: 24 servings
 
  1 1/2 c  Whole-wheat flour                   2    Eggs
      1 ts Salt                              1/4 c  Vegetable oil
  1 1/2 ts Baking soda                     1 1/2 c  Skim milk or orange juice
      1 ts Cinnamon                            2 tb Vinegar
    1/2 ts Nutmeg                            1/2 c  Honey
  1 1/2 c  Natural bran                      1/4 c  Molasses
      3    Carrots, 1c grated                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: Corn Muffins
 Categories: Muffins, Breads
      Yield: 2 servings
 
    1/3 c  Unbleached flour                    1    Large beaten egg
    1/3 c  Yellow cornmeal                   1/4 c  Milk
      2 tb Sugar                               4 ts Cooking oil
  1 1/2 ts Baking powder                            Yellow corn meal
    1/4 ts Salt                           
 
  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.)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: PINEAPPLE-BRAN WHOLE-WHEAT MUFFINS
 Categories: Breads
      Yield: 12 servings
 
      1 c  Whole wheat flour                   1 c  100% all-bran cereal
      1 tb Baking powder                     1/3 c  Skim milk
    1/4 ts Salt                              1/4 c  Vegetable oil
  1 1/2 tb Brown sugar                         8 oz Can crushed pineapple w juic
      1    Egg                            
 
  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: Potato Farls (Irish)
 Categories: Breads, Appetizers
      Yield: 8 servings
 
  1 1/4 lb Potatoes (3 or 4)                 1/2 ts Salt
      2 tb Butter, melted                      4 ts Vegetable oil
      1 c  Flour, all purpose             
 
  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: Rhubarb-Pecan Muffins
 Categories: Breads
      Yield: 12 servings
 
      2 c  Flour                               1    Egg, large
    3/4 c  Sugar                             1/4 c  Vegetable oil
  1 1/2 ts Baking powder                       2 ts Grated orange peel
    1/2 ts Baking soda                       3/4 c  Orange juice
      1 ts Salt                            1 1/4 c  Rhubarb, fresh fine chopped
    3/4 c  Chopped pecans                 
 
  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: Soda Bread (Irish whisky soda)
 Categories: Breads
      Yield: 8 servings
 
           -----------bread------------      1/2 c  Honey, liquid
      4 c  Flour, all purpose                1/4 c  Irish whisky or buttermilk
      1 ts Salt                                     -----------glaze------------
      1 ts Baking soda                         2 ts Irish whisky
    1/4 c  Butter, chilled                     2    Ilk
      1 c  Raisins or currants (option)   
 
  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: Spaetzle Cheese Noodles
 Categories: German, Breads, Cheese
      Yield: 4 servings
 
      3 tb Butter or margarine                 1 ts Dry mustard
      3    Onions;sliced in small rings        2 c  Spaetzle noodles
      3 oz Emmenthaler cheese; grated          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: Toasty Walnut Muffins
 Categories: Muffins, Breads
      Yield: 2 servings
 
    1/4 c  Quick-cooking rolled oats           2 tb Milk
    1/2 c  Unbleached flour                  1/4 c  Broken walnuts, toasted
      2 tb Sugar                               2 tb Raisins
    1/2 ts Baking powder                       2 ts Unbleached flour
           Dash ground cinnamon                1 ts Brown sugar
      1    Large beaten egg yolk               1 ts Butter or margarine
      2 tb Cooking oil                    
 
  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: Tomato Brushetta, Lo Cal
 Categories: Appetizers, Breads, Low-cal
      Yield: 4 servings
 
      8    Slices fr or italian bread          1    Tomato, diced
      2    Garlic cloves, halved               1 pn Oregano,dried
      1 ts Olive oil                           1 pn Ground pepper
      2 tb Onion, minced                       2 ts 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: Wheaten Bread (Maddybenny, Irish)
 Categories: Breads
      Yield: 1 servings
 
      3 c  Flour, whole wheat                1/2 ts Nutmeg, grated
      1 c  Flour, all purpose                  2 c  Buttermilk
      1 ts Baking soda                         1 ts Orange rind, grated
    1/2 ts Salt                           
 
  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: Wild Onion Bread
 Categories: Breads
      Yield: 1 servings
 
  1 1/2 oz Package onion soup mix            3/4 c  Hot water
      1 pk Dry yeast                           2 tb Sugar
      2 tb Warm water                               Egg
      2 x  Recipies Dry Baking Mix             1 c  Sourdough Starter
 
  Add soup mix to 3/4 cup hot water;let stand until lukewarm. In a separate
  container, soften yeast and sugar with 2 tablespoons warm water.Beat soup
  mixture and yeast mixture together with egg, 1 cup Dry Baking Mix and
  Sourdough Starter. Stir in remaining Dry Baking Mix to make a stiff dough.
  Place on a floured surface;knead until smooth and elastic. Place in a
  greased bowl, turning to grease top. Cover and let rise for 2 hrs. Shape
  into a round loaf. Place on a greased pan, cover and let rise 45 mins. Bake
  in a 375 Deg. oven for 35 mins.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cream Biscuits
 Categories: Breads
      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
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Corn Fritters
 Categories: Breads
      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    Egg, slightly beaten                1 c  Corn oil
           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
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Frances Cook's Bread & Rolls
 Categories: Breads
      Yield: 24 servings
 
    3/4 c  Milk                                1    Fresh cake yeast
    1/4 c  Sugar                               3 tb Shortening
      1 ts Salt                                1    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: Angel Biscuits (no rising necessary)
 Categories: Breads
      Yield: 1 servings
 
      1    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
      Yield: 1 servings
 
      2    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: Irish Bread
 Categories: Breads
      Yield: 1 servings
 
    1/4 lb Butter                          2 1/2 ts Baking powder
    1/2 c  Sugar                             1/4 ts Salt
      2    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: Yorkshire Pudding
 Categories: Breads
      Yield: 2 servings
 
      2    Eggs                            1 1/2 c  Flour
           Salt, pinch                              Milk
      2 tb Beef fat                       
 
  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
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Tex-mex Cornbread
 Categories: Breads, Spicy, Tex-mex
      Yield: 8 servings
 
      2    Egg                                 1 tb Baking Powder
    2/3 c  Salad  oil                      1 1/2 ts Salt
      1 c  Sour cream                          2    Green Onion Tops chopped fin
      1 c  Corn meal, yellow                   4    Jalapeno Peppers sm chpped
    3/4 c  Cream style corn                    1 c  Cheddar cheese, grated
 
  Combine all ingredients except cheese...add half the cheese..pour into a
  well greased 8/12 pan  and rest of cheese bake 425 20-25 min from"Deep in
  the Heart of Texas" received from YLR in cookbook swap
  
                *the needler* Notes: I used 1 cup of cream style corn, that
  is what is in those little cans and I used one with no salt. I thought it
  was a bit oily for my taste, so next time I would use less oil maybe about
  a half cup. I used 3 heaping tablespoons of Ortego hot chopped
  Jalopenos...I would use more next time..it was ok but I like it hotter. It
  was fine for those who dont like it really hot. frances *the needler*
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: ITALIAN LOAF
 Categories: Meats, Breads
      Yield: 8 servings
 
      1 cn Refrigerated prepared pizza         1 pk Frozen spinach; (10 oz)
           - crust dough (10 oz)                    - thawed and drained
      4 c  Mozzarella cheese; grated           1    Egg; lightly beaten
      1 lb Spicy pork sausage, browned         1    7 oz jar diced pimientos,
           - and drained                            - drained
    1/2 c  Tomato sauce                        1 pk Sliced pepperoni; 3 oz
      1 ts Oregano flakes                     12    Large pimiento-stuffed green
    1/2 ts Basil flakes                             - olives, cut in half
 
  Preheat oven to 400F.  Unroll dough and cut off one-fourth of dough
  crosswise; set aside.  Line a greased 9 1/4x5 1/4x2 1/2-inch loaf pan with
  the large piece of dough. Moisten the dough with water at corners and press
  to seal.  Place one-half of the cheese on the bottom of the dough and top
  with sausage. Spoon tomato sauce over sausage and sprinkle with oregano and
  basil.  Combine spinach with egg and spread over tomato sauce. Layer
  pimientos on top of spinach and top with remaining cheese. Arrange the
  pepperoni on top of the cheese layer.  Top with olive halves. Cover filling
  with reserved dough and crimp edges of dough to seal. Cut slits in top of
  dough to allow steam to escape. Bake 50 minutes or until crust is well
  browned (if crust browns too quickly, cover loosely with aluminum foil).
  Allow to cool 10 minutes before removing from pan and cutting into slices.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pumpkin Bread with Streusel Topping
 Categories: Breads, Echo
      Yield: 1 servings
 
  1 2/3 c  All-purpose flour, sifted       1 1/3 c  Granulated sugar
    1/4 ts Baking powder                     1/2 ts Vanilla
      1 ts Baking soda                         2    Eggs
    1/8 ts Salt                                1 c  Pumpkin puree
    1/2 ts Cinnamon                          1/3 c  Sherry
    1/2 ts Nutmeg                                   Orange slices, for garnish
    1/3 c  Butter, softened              

------------------------------STREUSEL TOPPING------------------------------
    2/3 c  Brown sugar, packed               1/2 ts Ground ginger
      2 tb Butter                            1/4 c  Chopped walnuts
  3 1/2 tb All-purpose flour              
 
  Makes one 9-by-5-inch loaf
  
  Preparation time: 30 min. Baking time: 50 to 60 min. Oven Temperature: 350
  degrees F.
  
   1. Sift together dry ingredients. Set aside.
   2. Cream butter with sugar until light and fluffy. Add vanilla, eggs and
  pumpkin puree. Beat well.
   3. Mix pumpkin mixture with flour mixture and sherry. Blend just until
  ingredients are combined.
   4. Pour into a greased and floured 9-by-5-inch loaf.
   5. For streusel, cream butter with sugar. Add flour and ginger. Blend with
  hands to form small crumbles. Add walnuts.
   6. Sprinkle streusel topping evenly over batter.
   7. Bake at 350 degrees F for 50 to 60 minutes.
   8. Cool on rack for 10 minutes. Remove from pan. Serve warm or at room
  temperature. Garnish with orange slices, if desired. The "LaRK" (Cooking,
  WP51, Chatter)
  
  ~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3)
  
  *** See also #52. From: Lawrence Kellie To: Cindy Vincent Msg #52,
  Mar-22-93 05:54:00 Subject: Re: I need recipes!!
  
  1 recipe
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: CRANBERRY RAISIN BREAD
 Categories: Breads, Holidays, Christmas, California, Echo
      Yield: 4 servings
 
           -CALIFORNIA HERITAGE CONTI    

------------------------THE "LARK" (COOKING, WP51, C------------------------
 
  Cranberry Raisin Bread
  
  Serve this bread warm topped with Cranberry Butter (below) on Christmas
  morning.
  
  4 cups flour 1.3/4 cups sugar 1 Tablespoon baking powder 1.1/2 teaspoons
  salt 1 teaspoon baking soda 1/2 cup unsalted butter 2 large eggs 1.1/2 cups
  orange juice 1 Tablespoon finely grated orange peel 2 cups fresh
  cranberries, washed, stemmed and copped (or frozen cranberries, thawed and
  patted dry) 1 cup raisins
  
  Preheat the oven to 350 degrees. In a large bowl, combine flour, sugar,
  baking powder, salt and baking soda. With a pastry blender or fork, cut in
  butter until the mixture makes coarse crumbs. In another bowl beat eggs,
  orange juice, and orange peel until well blended. Stir in flour mixture.
  Gently fold in cranberries and raisins. Pour batter into 2 buttered 9-inch
  x 5-inch-x 3-inch loaf pans and bake  for 1 hour and 10 minutes, or until a
  toothpick inserted in center comes out clean. Cool in pans on rack for
  10-15 minutes before removing from pans.
  
  Cranberry Butter: 1 cup fresh cranberries, washed and stemmed (or frozen
  cranberries, thawed and patted dry) 1.1/2 cups powdered sugar 1/2 cup
  unsalted butter, softened 1 Tablespoon lemon juice
  
  In a food processor puree the cranberries with the sugar. Add the butter
  and lemon juice, and blend until smooth. Transfer to a serving bowl and
  chill, covered, until firm
  
  From: California Heritage Continues California Heritage Continues received
  from Debbie Applebury in the December Cookbook Swap Converted from Qbook
  format Source: CALIFORNIA HERITAGE CONTINUES
  
  Posted on Genie C03 T25 M366 S.MEASE [COOKIE LADY] on 12/19/91
  ~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3)
  
  *** This is a reply to #52.  *** See also #54. From: Lawrence Kellie To:
  Cindy Vincent Msg #54, Mar-22-93 05:56:00 Subject: Re: I need recipes!!
  
  1 recipe
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Maple Biscuits
 Categories: Breads, Echo
      Yield: 16 servings
 
      2 c  Sifted flour                        5 tb Shortening
      3 ts Baking powder                     2/3 c  Milk (about)
    1/2 ts Salt                          

------------------------THE "LARK" (COOKING, WP51, C------------------------
 
  Sift flour with baking powder and salt.  Cut in shortening until mixture is
  as fine as corn meal. Add milk, mixing until a soft dough is formed. Knead
  lightly on floured board for about 20 seconds.  Roll to about 1/4 inch
  thickness and spread well with soft butter. Now spread one half of the
  dough very generously with maple sugar which has been scraped from the
  pail. Fold the other half of buttered dough over the sugared half. Cut in 1
  inch squares and place thightly together in buttered baking pan. Bake
  quickly in 450 F. for 15 minutes.
  
  From: Vermont Cook Book Shared By: Pat Stockett
  ~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3)
  
  *** This is a reply to #50.  *** See also #92. From: Lawrence Kellie To:
  David Packham Msg #92, Mar-22-93 05:46:00 Subject: Re: Biscuit Recipe
  Wanted
  
  1 recipe
  
   DP>                 Thanks in Advance
  
   DP>                >-->-->-D-A-V-E------> MMMMM----- Recipe via
  Meal-Master DP> (tm) v7.04
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Truly Yeast Bread (gluten Free)
 Categories: Celiac, Breads
      Yield: 6 servings
 
      3 c  GF Flour Mix (recipe              1/2 c  Lukewarm water
           -follows)                       1 1/2    Yeast cakes, or 1 1/2
    1/4 c  Sugar                                    -tablespoons yeast granules
  3 1/2 ts Xanthan gum                       1/4 c  Shortening
    2/3 c  Dry milk powder                 1 1/4 c  Water
  1 1/2 ts Salt                                1 ts Vinegar
      2 ts Sugar                               3    Eggs
 
  It is not easy to turn out a yeast bread recipe without wheat that smells,
  slices and tastes like wheat bread. This recipe is adapted from the
  nutrition dept. of the Univ. of Washington School of Medicine.
  
  Combine flour, sugar, xanthan gum, milk powder, and salt in bowl of heavy
  duty mixer.  Use your strongest beaters.
  
  Dissolve the 2 teaspoons of sugar in the 1/2 cup of lukewarm water and mix
  in the yeast.  Set aside while you combine the shortening and 1 1/4 cups
  water in saucepan and heat until shortening melts.
  
  Turn mixer on low.  Blend dry ingredients and slowly add shortening and
  water mixture and the vinegar. Blend, then add the eggs. This mixture
  should feel slightly warm.
  
  Pour the yeast mixture into the ingredients in the bowl and beat at highest
  speed for 2 minutes.
  
  Place mixing bowl in a warm place, cover with plastic wrap and a towel, and
  let the dough rise approximately 1 to 1 1/2 hours or until doubled. Return
  to mixer and beat on high for 3 minutes. Spoon the dough into 3 small (2
  1/2" x 5") greased loaf pans or 1 large one. Use muffin tins and bake any
  remaining as small rolls. Or make all rolls (approximately 18).
  
  Let rise until the dough is slightly above the top of pan. Bake in
  preheated 400 degree oven for 10 minutes. Place foil over bread and bake
  large loaves 50 minutes longer, small loaves slightly less time, and rolls
  about 25 minutes.
  
  NOTES:  The dough texture will seem more like cookie dough than bread
  dough, so don't be alarmed.  Bread is better when baked in small loaf pans
  and delicious in rolls. I have successfully doubled the recipe to turn out
  2 large loaves plus 18 rolls in the muffin tins or 3 small 2 1/2" x 5"
  loaves plus 24 rolls.  This bread freezes well. For convenience, slice
  before freezing. This bread may be made with either brown or white rice
  flour in the GF flour mix.
  
  GF flour mix:    2  parts white rice flour 2/3 part potato starch flour 1/3
  part tapioca flour
  
  Source:  The Gluten-Free Gourmet by Bette Hagman
  
  NOTE:  The book says xanthan gum is necessary for all yeast recipes to help
  make the breads springy and chewy. It helps to replace the gluten the rice
  and potato flours lack.
  
  Posted by Patty Smith.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Annie Mae Jones' Buttermilk Biscuits
 Categories: Breads, Biscuits
      Yield: 18 servings
 
      3 c  Flour,all-purpose,sifted          2/3 c  Shortening
      1 ts Salt                                1 c  Buttermilk
    1/2 ts Baking soda                         4 tb Butter (opt)
      3 ts Baking powder                  
 
  1. Preheat oven to 450'F.
  
  2. Sift flour, salt, soda, and baking powder into mixing bowl. Cut in
  shortening, using 2 knives, a pastry cutteror your hands dusted with flour.
  Add sufficient buttermilk to make a soft dough. Knead lightly and turn out
  onto a lightly floured board. Roll out to 1/2" thickness and cut with
  biscuit cutter into rounds. Place rounds not touching - for crisper
  biscuits - or close together - for softer biscuits - on ungreased baking
  sheet. Brush with melted butter if desired and bake in preheated oven 12-15
  minutes, or until firm and lightly browned.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Annie Mae Jones' Sweet Potato Biscuits
 Categories: Breads, Biscuits
      Yield: 14 servings
 
      1 c  Flour,all-purpose                   2 tb Shortening
      3 ts Baking powder                       1 c  Sweet potatoes,mashed
      1 ts Salt                              1/2 c  Milk
 
  1. Preheat oven to 400'F.
  
  2. Sift flour, baking powder, and salt into mixing bowl. Cut in shortening.
  Add potatoes and mix thoroughly, then add enough milk to make a soft dough.
  Turn out onto a lightly floured board and roll out to about 1/2" in
  thickness. Cut into squares.
  
  3. Place squares not touching on ungreased baking sheet bake in preheated
  oven for 12-15 mimutes.
  
  4. Serve warm, split, and spread with room-temperature butter.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Peanut Putter Biscuits
 Categories: Breads, Biscuits
      Yield: 9 servings
 
    2/3 c  Milk                                2 c  Biscuit mix
    1/4 c  Peanut butter                       3    Bacon slices*
 
  * - cooked crisp, drained, and crumbled.
  
  1. Preheat oven to 400'F.
  
  2. Place milk and peanut butter in a deep bowl or blender container and
  beat at high speed until smooth and well blended. Combine biscuit mix and
  bacon; stir lightly. Add milk and peanut butter mixture all at once and
  stir with a fork until dough clings together. Turn out on a lightly floured
  board and knead gently a few times, then pat out to about 3/4" thickness.
  Cut into 2" rounds. Bake on an ungreased cookie sheet for 10-15 minutes, or
  until lightly browned.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Garlic Cheese Biscuits
 Categories: Breads, Lrk, Echo
      Yield: 12 servings
 
           -From the Kitchen of                1 tb Chives
           -Lawrence & Cindy Kellie          1/4 c  Butter
      2 c  Bisquick                                 -melted
    2/3 c  Milk                                1    Garlic clove -=OR=-
    1/2 c  Cheddar cheese                           -minced fine
           -shredded (2oz)                   1/2 ts -garlic powder

------------------------THE "LARK" (COOKING, WP51, C------------------------
 
   Pre-heat oven to 450 degrees
  
   Melt butter with garlic. Set aside and keep warm.
  
   Mix baking mix, milk, chives and cheese until a soft dough forms- beat
  vigorously 30 seconds.
  
   Drop dough by spoonfuls onto ungreased cookie sheet. Bake 8 to 10 minutes
  or until golden brown.
  
   Brush garlic/butter mix over warm biscuits before removing from cookie
  sheet.
  
   Makes 10 to 12 biscuits. (Unless ya like 'em real big)
  ~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3) *** This is a reply
  to #146. *** See also #148. From: Lawrence Kellie To: David Packham Msg
  #148, Mar-22-93 05:47:42 Subject: Re: Biscuit Recipe Wanted
  
  1 recipe
  
   DP>                 Thanks in Advance
  
   DP>                >-->-->-D-A-V-E------>
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cranberry-Orange Nut Bread
 Categories: Breads, Holiday, Lrk, Echo
      Yield: 2 servings
 
      4 c  Flour                               2 ts Grated orange peel
  1 1/2 c  Sugar                           1 1/2 c  Orange juice
      3 ts Baking powder                       2    Egg
  1 1/2 ts Salt                                2 c  Cranberries
      1 ts Baking soda                              -chopped
    1/2 c  Butter                              1 c  Nuts
           -or margarine, softened                  -chopped

------------------------THE "LARK" (COOKING, WP51, C------------------------
 
  Preheat oven to 350F.  Grease bottom of 9x5 inch loaf pan. In large bowl,
  combine flour, sugar, baking powder, salt and baking soda. With pastry
  blender or fork, mix in butter until mixture is crjmbly. Stir in orange
  peel, orange juice and egg just until flour is moistened. Stir in
  cranberries and nuts.
  
  Spread batter in prepared pan.  Bake 55-65 minutes, or until wooden
  toothpick inserted in center comes out clean. With spatula, loosen edges of
  loaf; remove from pan to wire rack to cool completely. Slice to serve.
  
  From:  Woman's Day Best Ideas of Christmas
  ~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3)
  
  *** This is a reply to #150.  *** See also #152. From: Lawrence Kellie To:
  Cindy Vincent Msg #152, Mar-22-93 05:55:08 Subject: Re: I need recipes!!
  
  1 recipe
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: STICKY ORANGE MUFFINS
 Categories: Breads, Cunningham, Both, Breakfasts, Echo
      Yield: 12 servings
 
      2    Oranges                             1 ts Salt
    1/4 c  Honey                             1/2 c  Sugar
      2 c  Flour                               2    Eggs; slightly beaten
    1/2 c  Uncooked oatmeal                  2/3 c  Milk
           -(not instant)                  5 1/2 tb Butter; melted
      1 tb Baking powder                 

------------------------THE "LARK" (COOKING, WP51, C------------------------
 
  PREHEAT OVEN TO 400F. Either grease the muffin pans or line them with paper
  baking cups. Using the small side of the grater, grate the rind from the
  oranges, removing only the bright orange part, and set aside. With a small,
  sharp knife, remove all the remaining peel and, if necessary, trim the
  oranges all around so that the slices will fit into the bottom of your
  muffin pans. Cut the oranges into slices about 1/4-inch thick, pick out all
  the seeds and set the slices aside. Put about 1 teaspoon honey in the
  bottom of each muffin cup, and place an orange slice on top. Combine the
  flour, oatmeal, baking powder, salt and sugar in a large mixing bowl, and
  stir with a fork or wire whisk to mix. Add the reserved grated orange rind,
  the eggs, milk, and melted butter, and stir just until mixed. Spoon the
  batter over the orange slices, filling each cup about 2/3 full. Bake for
  15-to-20 minutes, or until a toothpick inserted in the center of a muffin
  comes out clean. Remove from the oven and serve warm.
  
  MARION CUNNINGHAM
  
  PRODIGY GUEST CHEFS COOKBOOK
  * Origin: "LaRK's" Place (1:343/26.3) *** This is a reply to #152. *** See
  also #154. From: Lawrence Kellie To: Cindy Vincent Msg #154, Mar-22-93
  05:55:58 Subject: Re: I need recipes!!
  
  1 recipe
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Ada's Molasses Nut Bread
 Categories: Breads, Holiday, Both, Echo
      Yield: 1 servings
 
  2 3/4 c  Flour; sifted all-purpose         1/2 c  Seedless raisins
      2 ts Baking powder                     3/4 c  Molasses
    1/4 ts Soda                                1    Egg; beaten
    1/2 ts Salt                              1/4 c  Shortening; melted or oil
    1/4 c  Sugar                               2 ts Grated orange rind
    1/2 c  Nut meats; chopped             
 
       Mix together and sift flour, baking powder, soda, salt and sugar into
  a mixing bowl; add nut meats and raisins and mix together. Combine the
  milk, molasses, egg, shortening and orange rind; add to dry mixture and
  stir only enough to dampen flour.  Bake in a greased bread pan, 10x5x3
  inch, in a moderate oven, 350 degrees F., for 1 1/4 hours.
  
  This recipe makes a large loaf of fruit bread.
  
  From THE FLAVOR OF MAINE by Brownie Schrumpf.  A culinary special published
  by The Bangor Daily News. @ 1976.
  
  Shared by Robert Rostrup. The "LaRK" (Cooking, WP51, Chatter)
  
  ~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3)
  
  *** This is a reply to #153.  *** See also #155. From: Lawrence Kellie To:
  Cindy Vincent Msg #155, Mar-22-93 05:56:16 Subject: Re: I need recipes!!
  
  1 recipe
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Oatcakes (not Sweet)
 Categories: Breads, Scottish, Mine
      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 dough and roll each 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 non sweet oatcake in the tradition of Walker's oatcakes (it
  appears as "oatcakes" in the book's index. Source: _More Baking with
  Schmecks Appeal_)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pictou County Oatcakes
 Categories: Breads, Scottish, Mine
      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. Dissolve 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 by 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_
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: PASTA DOUGH (Manual Pasta Machines ONLY)
 Categories: 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: 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: Bacon And Onion Muffins
 Categories: Breads, Main dish, Breakfast
      Yield: 6 servings
 
    1/2 lb Bacon, Diced                      1/2 ts Salt
    1/4 c  Chopped Onion                       2    Large Eggs, Slightly Beaten
  2 1/4 c  Unbleached Flour, Sifted          1/3 c  Milk
      3 ts Baking Powder                       1 c  Dairy Sour Cream
    1/2 ts Baking Soda                              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: Banana Nut Muffins
 Categories: Main dish, Breakfast, Breads
      Yield: 6 servings
 
      2 c  Unbleached Flour, Sifted            1 c  Sugar
      3 ts Baking Powder                       2    Large Eggs
    1/2 ts Salt                            1 1/3 c  Mashed Ripe bananas (3 Med.)
    1/2 c  Shortening                          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: Breads, Breakfast
      Yield: 4 servings
 
      1 c  Raisins                             2    Large Eggs
      1 c  Water                           1 1/2 c  Unbleached Flour, Sifted
    1/2 c  Butter/Regular Margarine            1 ts Baking Powder
    1/4 c  Sugar                          
 
  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: Country Bran Muffins
 Categories: Breads, Breakfast, Main dish
      Yield: 8 servings
 
      1 c  40% Bran Flakes Cereal            1/2 c  Shortening
      1 c  Boiling Water                   1 1/2 c  Sugar
  2 1/2 c  Unbleached Flour, Sifted            2    Large Eggs
  2 1/2 ts Baking Soda                         2 c  All-Bran Cereal
    1/2 ts Salt                                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: Sour Cream Brittlebread
 Categories: Appetizers, Breads
      Yield: 10 servings
 
  2 3/4 c  All-purpose flour                   1 c  Sour cream
    1/4 c  Sugar                               2 tb Creole seasoning
    1/2 ts Baking soda                         2 tb Kosher salt for sprinkling
    1/2 c  Butter                         
 
  Preheat the oven to 400F.  Sift together the flour, sugar, salt, and baking
  soda into a bowl or food processor.  Cut in the butter.  Add the sour cream
  and Creole Seasoning (see recipe for Creole Seasoning), and mix to a soft
  dough.  Roll out paper-thin on a floured board.  Cut into 1-1/2 inch
  squares.  Sprinkle with kosher salt and place on an ungreased baking sheet.
  Bake for 5-8 minutes.  Turn off the heat and allow the bread to crisp in
  the oven. Nathalie Dupree describes this recipe in her book "New Southern
  Cooking" this way; "This crisp, cracker-like bread is good just flavored
  with salt and sour cream. But add Creole Seasoning and you'll have a hot
  and spicy appetizer that will leave your guests begging for the recipe.
  It's nice to keep a big airtight cookie jar full of these for snacking."
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pepper Biscuits
 Categories: Breads
      Yield: 12 servings
 
  2 1/2 c  All purpose flour                 1/2 ts Baking soda
      1 tb Baking powder                     3/4 c  Shortening
    1/2 ts Salt                                1 c  Buttermilk
      1 tb Coarse cracked black pepper    
 
  Preheat oven to 450-500F.  Sift 2 cups of the flour with the baking powder,
  salt, pepper, and baking soda into a bowl.  Cut in the shortening with a
  pastry blender or fork, or work it in with your fingers.  Add the
  buttermilk to make a soft dough, mixing just until the dough holds
  together.  Flour your hands.  Pull of a piece of dough the size of a
  biscuit and dip the wet edge into the extra flour.  The roll or pat into a
  biscuit.  Place slightly touching, on a lightly greased baking sheet. Bake
  until golden golden brown.  8-10 minutes. From Nathalie Dupree's "New
  Southern Cooking"
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Southern Biscuit Muffins
 Categories: Breads
      Yield: 12 servings
 
  2 1/2 c  All-purpose flour                 1/4 ts Sa;t
    1/4 c  Sugar                             1/4 lb Plus 2 Tbsp unsalted butter
  1 1/2 tb Baking powder                       1 c  Cold milk
 
  In a bowl, combine the flour, sugar, baking powder and salt; mix well,
  breaking up any lumps.  Work the butter in by hand until the mixture
  resembles coarse cornmeal, making sure no lumps are left.  Gradually stir
  in the milk, mixing just until dry ingredients are moistened.  DO NOT
  OVERBEAT.  Spoon the batter into 12 greased muffin cups.  Bake at 350F
  until golden brown, about 35 to 40 minutes.  The finished muffins should
  have a thick crust with a cakelike centre. From Paul Prudhomme's Louisiana
  Kitchen
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: New Orleans Black Muffins
 Categories: Breads
      Yield: 12 servings
 
    3/4 c  Hot water                         3/4 c  Sugar
    1/2 c  Molasses                            3 tb Baking powder
    1/4 c  Milk                                1 ts Baking soda
      2 c  Whole wheat flour                   1 ts Salt
      1 c  All-purpose flour               1 1/2 c  Chopped dry roasted pecans
 
  In a medium-size bowl combine the hot water and molasses, stirring until
  well blended.  Stir in the milk until blended.
     In a large bowl sift together the flours, sugar, baking powder, baking
  soda and salt.
     With a rubber spatula, fold the liquid mixture and the pecans into the
  dry ingredients just until flour is thoroughly incorporated; do not over
  mix.  Spoon into 12 greased muffin cups.  Bake at 300F until done, 45
  minutes to about 1 hour.  Remove from pan immediately and serve while hot.
  From Paul Prudhomme's Louisiana Kitchen
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Hushpuppies
 Categories: Breads
      Yield: 30 servings
 
      1 c  Cornmeal                          1/4 ts White pepper
    1/2 c  All-purpose flour                 1/8 ts Dried oregano leaves
    1/2 c  Corn flour                        1/4 c  Vy fine chopped green onions
      1 tb Baking powder                   1 1/2 ts Minced garlic
    3/4 ts Ground cayenne pepper               2    Eggs, beaten
    1/2 ts Salt                                1 c  Milk
    1/2 ts Black pepper                        2 tb Pork lard
    1/2 ts Dried thyme leaves                       Vegetable for deep frying
 
  NOTE: Corn flour is available at health food stores. Combine all the dry
  ingredients in a large bowl, breaking up any lumps. Stir in the green
  onions and garlic.  Add the eggs and blend well.
     In a small saucepan bring the milk and lard (or other fat) to a boil;
  remove from heat and add to flour mixture, half at a time, stirring well
  after each addition.  Refrigerate 1 hour.
     In a large skillet or deep fryer, heat 4 inches of oil to 350F.  Drop
  the batter by tablespoonsfuls into the hot oil.   Do not crowd.  Cook until
  dark golden brown on each side and cooked through, about 1 minute per side.
  Drain on paper towels. Makes about 30 hushpuppies. From Paul Prudhomme's
  "Louisiana Kitchen"
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cheddar Pancakes
 Categories: Cheese, Breads
      Yield: 6 servings
 
      8 oz Cheddar; Md, Grated               3/4 ts Salt
    3/4 c  Dairy Sour Cream                1 1/2 ts Thyme
      3    Egg Yolks, Lg, Beaten             1/2 ts Mustard; Dry
      2 tb Unbleached Flour; PLUS              2 tb Butter
      1 ts Unbleached Flour               
 
  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: Quick Applesauce Muffins
 Categories: Breads, 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: Boston Brown Bread
 Categories: Breads, Main dish
      Yield: 10 servings
 
    1/2 c  Rye meal or Plain flour           1/2 ts Salt
    1/2 c  Corn Meal                         3/8 c  Molasses
    1/2 c  Coarse whole wheat flour            1 c  Sour milk
      1 ts Baking Soda                       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: Shirley's Nut Bread
 Categories: Breads
      Yield: 10 servings
 
      2 c  Boiling water                       2    Eggs
      1 c  Raisins                             2 ts Vanilla
      2 ts Baking soda                         4 c  Flour
      1 c  Oleo (2 sticks)                   3/4 c  Chopped nuts
      2 c  Sugar                          
 
  Boil 2 cups water, add 1 c. raisins and 2 t. baking soda.  Let cool.  In a
  large bowl, mix 2 sticks of oleo, 2 c. sugar, 2 eggs and 2 t. vanilla.
  Alternately add 4 c. flour and butter mixture to the raisin mixture.  Add
  nuts.  Bake at 325* for l hour in greased loaf pans.  Makes two loaves.
  Great with butter or sprinkled with powdered sugar.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: DIRTY RICE
 Categories: Breads
      Yield: 2 servings
 
      2 tb Chicken fat                         1 ts Black pepper
    1/2 lb Chicken gizzards                    2 ts Paprika
    1/4 lb Ground pork                         1 ts Dry mustard
      1    Bay leaves                          1 ts Cumin
      1    Yellow onions                     1/2 ts Thyme
  1 1/2    Celery stalks                     1/2 ts Oregano
    1/2    Bell peppers, green                 2 tb Butter
      1    Garlic cloves                       2 c  Pork stock
      1 ts Tabasco sauce                     1/2 lb Chicken livers
      1 ts Salt                                1 c  Rice
 
  Mince onion, bell pepper, celery and garlic. Grind livers and gizzards.
  Place fat, gizzards, pork and bay leaves in large heavy skillet over high
  heat; cook until meat is thoroughly browned, about 6 minutes, stirring
  occasionally. Stir in the onion, celery, bell pepper, garlic, Tabasco,
  salt, pepper, paprika, mustard, cumin, thyme, and oregano; stir thoroughly,
  scraping pan bottom well. Add the butter and stir until melted. Reduce heat
  to medium and cook about 8 minutes, stirring constantly and scraping pan
  bottom well. Add the stock or water 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
  about 5 minutes. Remove from heat and leave covered until rice is tender,
  about 10 minutes. Remove bay leaves and serve
     immediately. Source: Chef Paul Prudhomme, Louisiana Kitchen.
 
-----
 
---------- 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: 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.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Piney Woods Hush Puppies
 Categories: Breads, Texas
      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: 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.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: The Peace Maker
 Categories: Main dish, Seafood, Breads
      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
 
-----
 
---------- 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.
 
-----
 
---------- 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: 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: MISSISSIPPI CORNBREAD ROBERT
 Categories: Breads
      Yield: 6 servings
 
      2 c  Stoneground white cornmeal          2    Large eggs
      1 ts Baking soda                         2 c  Buttermilk
      1 ts Salt                              1/3 c  Bacon drippings or Crisco
 
  Preheat oven to 450 degrees F. Place bacon drippings or Crisco in 9-inch
  cast iron skillet. Heat skillet in oven until fat is smoking hot, while
  preparing batter. (This should take no more than 5-10 minutes.) Thoroughly
  combine cornmeal, baking soda, and salt in medium bowl. Add eggs and
  buttermilk all at once. Blend thoroughly, using wire whisk. Slowly pour all
  but 1 tablespoon of hot fat into batter, continuing to beat quickly with
  whisk to incorporate fat. Turn skillet around to coat sides and bottom
  thoroughly with remaining fat. Pour batter into skillet. Bake on top rack
  of oven for 25-30 minutes, or until top of cornbread is firm. Turn
  cornbread onto plate and slip back into skillet upside-down. Return to oven
  for 5 minutes. Turn out onto rack, cut into 6 wedges and serve immediately.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Poppy Seed Bread
 Categories: Breads
      Yield: 3 servings
 
      1    Box of yellow cake mix            1/2 c  Cooking sherry
      4    Eggs                                1    Small vanilla inst. pudding
      1 c  Oil                               1/4 c  Poppy seed
      8 oz Sour cream                     
 
  Combine all and mix well.  Put in 3 small floured pans. Cook 325 degrees 1
  hour.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Amy's Cornbread
 Categories: Breads
      Yield: 4 servings
 
      1 pk Frozen brocoli                      1    Med. onion
      2 c  Grated chedder sharp cheese         1    Box jiffy cornbread mix
 
  Bake in glass pan for 25-30 minutes at 400 degree.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Deb's Breakfast Cake
 Categories: Breads
      Yield: 10 servings
 
      1 pk Forzen rich's rolls               1/2 c  Brown sugar
      1    Stick of butter                   1/2 c  Pecans
      1 pk Small vanilla pudding          
 
  Place frozen rolls in bundt pan.  Melt butter and pour over rolls. Mix
  pudding, brown sugar and nuts togehter. Sprinkle mixture over rolls. Cover
  pan with paper towel or waxed paper and let rise overnight.
   Bake 350 degree oven for 30 minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Monkey Bread
 Categories: Breads
      Yield: 6 servings
 
    1/2 c  Pecans                              3 cn Biscuits
      1 ts Cinnamon                            1    Stick of butter
    1/2 c  Sugar                               1 c  Brown sugar
 
  Place pecans in bottom of Bundt pan.  Combine cinnamon and sugar. Cut each
  biscuit into quarters and roll in sugar mixture. Stack biscuits in pan.
  Combine butter and brown sugar. Pour over biscuits. Bake 30-40 minutes at
  350.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Carrot Cake
 Categories: Cakes, Desserts
      Yield: 12 servings
 
      1 c  Oil                                 1 ts Baking soda
      1 c  Sugar                               1 ts Salt
      1 c  Brown sugar                         1 ts Baking powder
      1 ts Vanilla                             2 ts Cinnamon
      4 ea Eggs                                3 c  Carrots; shredded
      2 c  Flour, whole wheat                  1 c  Walnuts; chopped
    1/3 c  Dry milk                       
 
  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                 1 lb Powdered sugar
      8 oz Cream cheese                   
 
  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                        21 oz Bean dip; plain or jalepeno
    1/2 ts Salt                                1 c  Green onions; chopped
      3 ea Avocados, medium size               3 ea Tomatoes; seeded and chopped
    1/4 ts Pepper                              7 oz Olives; chopped
      1 c  Sour cream                          8 oz Sharp cheddar cheese; grated
    1/2 c  Mayonnaise                          1 x  Tortilla chips
      1 ea Taco seasoning mix packet      
 
  Peel, pit and mash avocados 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: Chow Mein Casserole
 Categories: Main dish
      Yield: 4 servings
 
      1 lb Hamburger                           1 ea Can chicken and rice soup
    3/4 c  Celery; chopped                     4 oz Mushrooms
    3/4 c  Onion; chopped                      1 tb Brown sugar
  1 1/4 c  Boiling water                       2 ts Soy sauce
    1/2 c  Rice; uncooked                      1 ts Butter or margarine
    1/2 ts Salt                            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 2 qt casserole.
  Stir in hamburger, soup, mushrooms, sugar, soy sauce and margarine.  Cover
  and cook in 350f oven for 30min; stir.  Cook uncovered for 30min 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: Italian Meat Sauce
 Categories: Sauces
      Yield: 5 servings
 
    1/4 c  Butter                              2 tb Flour
    1/2 c  Olive oil                           2 tb Tomato puree
  1 1/2 c  Onion; finely chopped               1 c  Red wine
      1 c  Carrots; grated                 3 1/2 c  Beef broth
    1/2 c  Celery; finely chopped              1 x  Salt; to taste
  2 1/2 c  Mushrooms; finely chopped           1 x  Pepper; to taste
      2 ts Parsley; finely chopped             1 x  Oregano; to taste
      2 lb Lean ground beef/hamburger          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: Pop-Up Pizza
 Categories: Main dish
      Yield: 8 servings
 
----------------------------------FILLING----------------------------------
  1 1/2 lb Hamburger                           1 x  Salt; (dash)
      1 c  Onion; chopped                    1/2 c  Water
      1 c  Green pepper; chopped             1/8 ts Hot pepper sauce
      1 ea Garlic clove                        1 ea Spaghetti sauce mix (1.5oz)
    1/2 ts Oregano                       

-----------------------------------BATTER-----------------------------------
      1 c  Milk                                2 ea 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: Garlicky Clam Dip
 Categories: Appetizers
      Yield: 8 servings
 
      8 oz Cream cheese                        7 oz Clams; drained and minced
    1/2 ts Salt                              1/4 c  Clam broth
    1/2 tb Garlic                          1 1/2 ts Worcestershire
      1 x  Fresh ground pepper; dash           2 ts Lemon 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                               4 ea Kiwi fruit; pared
    1/2 c  Sugar                               5 tb Lemon juice
    1/2 c  Light corn syrup                  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                 2 c  Uncooked oats
    3/4 c  Brown sugar; packed                 2 ts Cinnamon
  13/16 c  Sugar                               1 ts Baking soda
      2 ea Eggs                              1/2 ts Salt; (optional)
  1 3/4 c  Flour; all-purpose             
 
  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                               7 oz Marshmallow creme
    3/4 c  Margarine                           1 c  Nuts
    2/3 c  Evaporated milk                     1 ts Vanilla
     12 oz Semi-sweet chocolate chips     
 
  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: Bogracs Gulyas (Kettle Goulash)
 Categories: Main dish, Soups
      Yield: 6 servings
 
      4 tb Bacon fat                           3 lb Stewing beef; in 1" cubes
      5 ea Lg onions; coarsely chopped         1 x  Pepper; to taste
      2 ea Lg green peppers; chopped           1 x  Salt; to taste
      3 ea Garlic clove; minced                6 oz Tomato paste
  1 1/2 tb Hungarian paprika                   1 x  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 and 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: 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 ea Drops tabasco sauce
      3 oz Tomato juice                        1 x  Pepper; to taste
      1 ea Lemon; juiced                       1 x  Salt; to taste
    1/2 ts Worcestershire sauce           
 
  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                           1/2 oz Triple sec
      1 oz Lemon or lime juice            
 
  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                       2 oz Blended whiskey
    1/2 ts Powdered sugar                 
 
  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: Beef Stroganoff
 Categories: Meats, Main dish, Microwave
      Yield: 4 servings
 
      1 tb Vegetable Oil                       1 ts Salt
      1 lb Sirloin Steak *                   1/4 ts Pepper
      8 oz Fresh Mushrooms, Sliced             1 c  Dairy Sour Cream
    1/4 c  Water                               2 c  Hot Cooked Rice Or Noodles
      2 tb Unbleached Flour                    1 ea Medium Onino, Sliced
      1 ts Dry Mustard                    
 
  *   Sirloin Steak is to be boneless and sliced into thin strips.
  ~--------------------------------------------------------------------------
  Stir oil and meat in 2-Qt casserole until beef is coated.  Cover and micro-
  wave on high (100%)) until meat is no longer pink, 4 1/2 to 5 Minutes.
  Remove meat from casserole; reserve meat and juices. Add mushrooms and
  onion to meat juices.  Cover and microwave until mushrooms are tender, 5 to
  6 minutes. Shake water and flour in tightly covered jar; stir into
  mushrooms. Sprinkle with dry mustard, salt and pepper. Microwave uncovered
  to boiling, 30 seconds. Boil until thickened, 1 minute. Stir in reserved
  meat, then sour cream.  Microwave uncovered until hot, about 1 minute.
  Serve over hot cooked rice or hot cooked noodles.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Oriental Beef And Pea Pods
 Categories: Main dish, Meats, Microwave
      Yield: 5 servings
 
      1 ea Small Head Cauliflower              6 oz (1Pkg) Frozen Pea Pods
      1 ea Med. Green Pepper *                 2 c  Water
      1 lb Steak **                          1/4 c  Cornstarch
      1 ea Clove Garlic, Minced                4 ts Instant Beef Bouilion
      1 ea Med Onion, Chopped                1/2 ts Sugar
      3 tb Soy Sauce(Imported If avail)        3 c  Hot Cooked Rice
 
  *     Green Pepper is to be seeded and cut up into small strips. ** Steak
  is to be Tenderloin Tip or Round steak cut into paper-thin
  ~--------------------------------------------------------------------------
  Break cauliflower into flowerets; cut each into 1/4-inch slices.  Combine
  cauliflower, green pepper, beef, and onion in 2-qt casserole.  Drizzle with
  soy sauce; stir lightly to coat evenly. Cover and microwave on high (100%)
  6 minutes; stir.  Cover and microwave until meat is no longer pink, 3 to 5
  minutes. Add Frozen pea pods. Cover and microwave until pea pods are
  thawed, 2 to 3 minutes. Mix water, cornstarch, bouilion and sugar in 4-cup
  glass measure.  Stir in juices from meat. Microwave uncovered on high
  (100%) 2 1/2 minutes; stir. Microwave to boiling, 2 to 3 minutes. Stir into
  meat mixture.  Serve over hot rice.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pepper Steak Strips
 Categories: Main dish, Meats, Microwave
      Yield: 5 servings
 
      1 ea Env. Meat Marinade *              1/2 ts Dried Thyme Leaves
      1 lb Round Steak **                      2 tb Unbleached Flour
      1 ea Med. Onion, Chopped               1/4 c  Red Wine Or Water
      2 tb Butter Or Margarine                 1 ea Med Green Pepper ***
      1 ts Bottled Brown Boquet Sauce          8 oz (1 Can) Mushrooms ****
      8 oz (1 can) Stewed Tomatoes             3 c  Hot Cooked Rice
 
  *      Envelope of Meat Marinade From Store should weigh about .8 ozs. **
  Steak should be cut into strips, about 1/8-inch thick and about *** Green
  Pepper should be seeded and cut into strips. **** Mushrooms should be stems
  and pieces, and should be drained.
  ~--------------------------------------------------------------------------
  Prepare marinade as diredcted on envelope.  Marinate beef as directed on
  envelope; drain well. Cover and microwave onion and margarine in 2-qt
  casserole on high (100%) 1 minute. Stir in bouquet sauce, tomatoes, and
  thyme.  Mix in beef.  Cover and microwave 8 minutes; stir. Microwave on
  medium (50%) 10 minutes. Shake flour and wine in tightly covered container.
  Stir into meat Mixture. Add pepper strips and mushrooms; mix into sauce.
  Cover and microwave until meat is tender, 6 to 8 minutes. Serve over hot
  Rice.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Tangy Short Ribs
 Categories: Meats, Main dish, Microwave
      Yield: 5 servings
 
      4 lb Short Ribs *                        2 ts Salt
    3/4 c  Lemon Juice                         2 ts Chil Powder
      1 ea Large Onion, Sliced             1 1/2 ts Ground Cumin
    1/2 c  Steak Sauce                       1/2 ts Pepper
      1 ea Clove Garlic, Finely Chopped   
 
  *    Short Ribs should be cut into 2-inch pieces.
  ~--------------------------------------------------------------------------
  Place beef ribs in 4-Qt casserole or bowl.  Mix remaining ingredients; pour
  over ribs.  Frfrigerate about 1 hour, turning occasionally. Cover tightly
  and microwave on medium (50%) until ribs are tender, 1 1/4 to 1 1/2 hours,
  rearranging ribs every 30 minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Quick Beef Stew
 Categories: Meats, Main dish, Microwave
      Yield: 5 servings
 
      1 lb Cooked Beef *                       1 ea Envelope Onion Soup Mix
      4 ea Med Carrots **                      3 tb Unbleached Flour
      3 ea Med Potatoes ***                2 1/4 c  Water
      1 c  Sliced Celery                  
 
  *     2 to 2 1/2 Cups cut-up Cooked Beef ** Carrots to be cut into 2
  1/2-inch Strips *** Potatoes to be pared and cut into 1 1/2-inch pieces
  ~--------------------------------------------------------------------------
  Mix all ingredients in 2 1/2 Qt casserole.  Cover and microwave on high
  (100%) to boiling, 10 to 12 minutes; stir.  Cover and let stand 5 minutes
  and microwave until vegtables are tender,10 to 12 minutes more, stirring
  every 5 minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Peanut Butter Rocky Road
 Categories: Desserts, Microwave
      Yield: 8 servings
 
      6 oz (1 Pk) Semisweet Choc. Chips        3 c  Miniature Marshmallows
      6 oz (1 pk) Butterscotch Chips         1/2 c  Salted Peanuts
    1/2 c  Peanut Butter                  
 
  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, Microwave
      Yield: 4 servings
 
    1/2 c  Firmly Packed Brown Sugar         1/2 c  Rolled Oats
    1/2 c  Margarine Softened                  1 ts Baking Powder
      1 ea Large Egg                         1/4 ts Salt
      1 ts Vanilla                           1/3 c  Semisweet Chocolate Chips
    1/2 c  Unbleached Flour                  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: Zucchini Soup
 Categories: Soups, Microwave, Desserts
      Yield: 4 servings
 
      4 c  Sliced Zucchini (Abt. 1lb)          2 c  Water
      1 ea Small Onion, Chopped                1 ts Salt
      2 tb Butter Or Margarine               1/2 ts Dried Basil Leaves
 10 3/4 oz (1cn) Cream Of Chick. Soup        1/8 ts Pepper
 
  Cover and microwave zucchini, onion, and margarine in 2-Qt casserole on
  high (100%), until vegetables are tender, 9 to 11 minutes. Place soup, 1
  cup of the water and the zucchini mixture in blender container. Cover and
  blend on medium-high speed until smooth, about 1 minute. Return mixture to
  casserole.  Stir in remaining 1 cup of water, the salt, basil and pepper.
  Cover and microwave on high (100%) until hot and bubbly, 8 to 10 minutes.
  (Can be refrigerated and served cold.)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Sloppy Franks
 Categories: Main dish, Meats, Sauces, Microwave
      Yield: 6 servings
 
      1 ea Small Onion, Chopped              1/4 c  Catsup
    1/2 c  Chopped Green Pepper                1 lb Franks,Cut In 1/4-in. Slices
      1 tb Butter Or Margarine                12 ea Hamburger Buns, Split
    1/2 c  Barbecue sauce                 
 
  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: Chili Dogs
 Categories: Main dish, Microwave
      Yield: 1 servings
 
      2 ea Frankfurters                      1/3 c  Chili With Beans
      2 ea Frankfurter Buns, Split             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, Microwave
      Yield: 3 servings
 
      2 tb Mayo Or Salad Dressing              1 ea Large Tomato, Sliced
    1/2 ts Prepared Mustard                    3 ea Green Pepper Rings
      3 ea Kaiser or French Rolls,Split        3 ea Slices Cheese
      3 ea Slices Bologna                 
 
  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: Barbecued Beef On Buns
 Categories: Main dish, Sauces, Meats, Microwave
      Yield: 4 servings
 
      1 c  Catsup                            1/2 ts Onion Salt
      2 tb Brown Sugar                       1/8 ts Pepper
      1 tb Lemon Juice                         8 oz Cooked Roast Beef *
      1 tb Worcestershire Sauce                4 ea Hamburger Buns, Split
      1 ts Prepared Mustard               
 
  *    Roast Beef should be thinly sliced and there should be 8 to 10 slices.
  ~--------------------------------------------------------------------------
  Mix catsup, brown sugar, lemon juice, worcestershire sauce, mustard, onion
  salt, and pepper in 2-cup glass measure.  Microwave uncovered on high
  (100%) 1 1/2 minutes; stir.  Microwave to boiling, 1 to 2 minutes. Layer
  half the beef slices and half the sauce in 1-Qt casserole; repeat. Cover
  and microwave on high (100%) until hot and bubbly, 1 1/2 to 2 1/2 minutes.
  Place bottom halves of buns on serving plate.  Top with beef and reamining
  bun halves.  Microwave uncovered on high (100%) until buns are hot, 30
  seconds to 1 minute.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Barbecued Beef In Crusty Rolls
 Categories: Main dish, Meats, Sauces, Microwave
      Yield: 4 servings
 
    1/3 c  Catsup                            1/8 ts Dry Mustard
      2 tb Vinegar                             1 ea Dash Pepper
      2 tb Finely Chopped Onion                2 c  Cut-up Cooked Beef
      1 ea Finely Chopped Garlic Clove         4 ea French Rolls, Split
  1 1/2 ts Worcestershire Sauce                4 ea Slices American Cheese
      1 ts Packed Brown Sugar             
 
  Mix all ingredients except beef, rolls and cheese in 1-Qt casserole.  Cover
  and microwave on high (100%) util hot and bubbly, 2 to 3 minutes; stir. Mix
  beef into sauce.  Cover and microwave until beef is hot, 3 to 5 minutes
  Fill rolls with beef mixture and cheese slices and serve.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Tuna Buns
 Categories: Main dish, Fish, Microwave
      Yield: 4 servings
 
      2 ea Hardcooked Eggs, Chopped            2 tb Finely Chopped Onion
  6 1/2 oz (1 cn) Tuna, Drained              1/2 ts Prepared Mustard
      4 oz Shredded Cheddar Cheese           1/2 c  Mayo or Salad Dressing
    1/4 c  Chopped Green Pepper                8 ea 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: Deviled Eggs
 Categories: Main dish, Microwave
      Yield: 4 servings
 
      3 ea Large Hard Cooked Eggs            1/2 ts Prepared Mustard
      2 tb Mayo Or Salad Dressing              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, Microwave
      Yield: 4 servings
 
      1 ea Recipe #19 (Deviled Eggs)         1/3 c  Grated Parmesan Cheese
      2 tb Chopped Onion                     1/3 c  Milk
      1 tb Margarine Or Butter               1/3 c  Sliced Ripe Olives
  2 1/2 c  Noodles, Cooked                     2 ts Poppy Seeds
      1 c  ( 8 ozs) Dairy Sour Cream         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, Microwave
      Yield: 4 servings
 
      1 pk Hollandaise Sauce Mix  *            2 tb Chopped Green Peppers (Opt.)
      8 ea Thin Slices Canadian Bacon        1/8 ts Salt
      4 ea Large Eggs                          1 ea Dash Pepper
    1/4 c  Milk                                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: Barbecued Chicken
 Categories: Poultry, Main dish, Microwave
      Yield: 8 servings
 
  2 1/2 lb Cut Up Broiler Fryer                2 tb Cornstarch
      1 c  Catsup                              1 tb Lemon Juice
    1/4 c  Worcestershire Sauce                1 ts Salt
    1/4 c  Vinegar                             1 ts Celery Seed
    1/4 c  Packed Brown Sugar                1/4 ts Liquid Smoke
      1 ea Med. Onion, Chopped                 2 ea Dashes Red Pepper Sauce
 
  Cut chicken into pieces; cut each breast half into halves.  Arrange chicken
  skin sides up and thickest parts to outside in oblong baking dish, 12 x 7
  1/2 x 2-inches.  Mix remaining ingredients in 4-cup glass measure.
  Microwave uncovered on high (100%) 3 minutes; stir.  Microwave until mix-
  ture boils and thickens, 2 to 3 minutes.  Pour sauce over chicken. Cover
  loosely and microwave on high (100%) 10 minutes.  Rearrange chicken and
  baste with sauce.  Cover loosely and microwave until chicken is done, 10 to
  15 minutes, basting with sauce every 5 minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chicken With Sauce Supreme
 Categories: Main dish, Poultry, Microwave
      Yield: 8 servings
 
  2 1/2 lb Broiler-fryer Chicken               2 ts Dried Parsley Flakes
      1 tb Salt                                1 cn Onions **
    1/8 ts Pepper                              3 c  Hot Cooked Rice
      1 cn Chicken Soup *                 
 
  *     Chicken Soup should be a can of Condensed Cream Of Chicken Soup (10
  **    Onions to be whole onions, drained, (16 ozs)
  ~--------------------------------------------------------------------------
  Cut chicken into pieces; cut each breast half into halves.  Arrange chicken
  sides up and thickest parts to outside in oblong baking dish, 12 x 7 1/2 x
  2-inches.  Sprinkle with salt and pepper.   Cover loosely and microwave on
  high (100%) until chicken is done, 20 to 25 minutes. Remove chicken from
  dish; reserve juices.  Stir soup and parsley flakes into chicken juices.
  Arrange chicken in dish, coating with soup mixture. Add onions. Cover
  loosely and microwave unti hot, 7 to 9 minutes.  Serve with rice.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chicken Breasts With Rice
 Categories: Main dish, Poultry, Microwave
      Yield: 4 servings
 
      1 ea Jar (2 1/2 oz) Dried Beef           2 tb Chopped Parsley
      2 ea Med. Stalks Celery, Chopped         1 ea Jar (1 oz) Pine Nuts (opt.)
      1 ea Small Onion, chopped            1 1/2 lb (2 Med.) Chicken Breasts *
      1 tb Butter or Margarine               1/2 ts Seasoned Salt
      2 c  Cooked Rice                         1 x  Paprika
 
  *    Have the butcher bone and cut each breast in to halves.
  ~--------------------------------------------------------------------------
  Snip beef into small pieces.  Cover and microwave beef, celery, onion and
  margarine in 2-Qt casserole on high (100%) until onion is crisp tender, 3
  to 4 minutes.  Stir in rice, parsley, and pine nuts. Arrange chicken
  breasts skin sides up and thickest parts ot outside on rice mixture.
  Sprinkle with seasoned salt and paprika.  Cover and microwave 5 minutes;
  turn casserole one half turn.  Microwave until chicken is done, 8 to 11
  minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pork With Vegetables And Cashews
 Categories: Main dish, Meats, Microwave
      Yield: 4 servings
 
      1 lb Boneless Fresh Pork *               8 oz Fresh Mushrooms, Sliced
      1 ea Medium Onion **                     1 tb Cornstarch
      2 tb Soy Sauce (Import. If Avail)        2 tb Cold Water
    1/2 ts Salt                                1 ea Jar (2 ozs) Pimiento ***
    1/4 ts Pepper                              1 c  Salted Cashews Or Peanuts
      1 pk (10 oz) Frozen Peas            
 
  *     Pork should be fresh shoulder meat cut into 3/4-inch cubes. ** Onion
  should be sliced and separated into rings. *** Jar of pimientos, should be
  2 ozs and they should be sliced.
  ~--------------------------------------------------------------------------
  Mix pork, onion and soy sauce in 3-qt casserole.  Cover and microwave on
  medium (50%) until meat is no longer pink, 12 to 15 minutes.  Stir every 3
  minutes. Stir in salt, pepper, peas and mushrooms. Cover and microwave on
  medium (50%) 9 minutes. Stir every 3 minutes. Blend cornstarch and water;
  stir into meat mixture.  Stir in pimiento. Cover and microwave on medium
  (50%) until meat is tender, 9 to 12 minutes, stirring every 3 minutes. Stir
  in cashews.  Cover and let stand 5 minutes. Serve with rice if desired.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Dried Beef And Noodle Casserole
 Categories: Main dish, Microwave
      Yield: 5 servings
 
      4 oz Dried Beef, Snipped               1/2 c  Milk
      1 c  Water                               1 c  Water
      1 ea Small Onion, Chopped                1 ts Dried Parsley Flakes
      2 c  Uncooked Noodles                    4 oz (1 C) Shredded CheddarCheese
      1 cn Cream Of Mushroom Soup *       
 
  *    Cream Of Mushroom soup should be the 10 3/4 oz can of condensed cream
  of mushroom soup.
  ~--------------------------------------------------------------------------
  Cover and microwave dried beef and 1 cup water in 2-qt casserole on high
  (100%) to boiling, 2 to 3 minutes; drain. Stir in onion, noodles, soup,
  milk, water and parsley flakes.  Cover and microwave 10 minutes; stir.
  Cover and microwave until noodles are tender, 5 to 6 minutes. Stir in
  cheese.  Cover and microwave until melted, 2 to 3 minutes.  Let stand 5
  minutes before serving.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Liver And Onions
 Categories: Meats, Main dish, Microwave
      Yield: 3 servings
 
    1/2 lb Calf Or Beef Liver *              1/4 ts Ground Sage
      2 ea Med. Onions, Sliced                 2 ts Soy Sauce (ImportedIf Avail)
      2 tb Vegetable Oil                       1 tb Lemon Juice
    1/4 ts Pepper                              1 x  Chopped Parsley
 
  *     Liver should be sliced from 1/4 to 1/2-inch thick.
  ~--------------------------------------------------------------------------
  Cut liver into serving pieces.  Mix onions, oil, pepper and sage in 1-qt
  casserole.  Cover and microwave on high (100 until onions are crisp tender,
  4 to 6 minutes. Brush liver with soy sauce. Arrange with thickest pieces to
  outsied in 9- inch pie plate. Spoon onions evenly over liver. Cover tightly
  and microwave on high (100%) 3 minutes; turn pie plate one-half turn.
  Micro- wave until liver is no longer pink, 1 to 3 minutes (do not
  overcook). Let stand 3 minutes. (Liver will continue to cook while
  standing.) Sprinkle with lemon juice and parsley just before serving.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Hamburger Patties
 Categories: Main dish, Meats, Microwave
      Yield: 4 servings
 
      1 lb Lean Hamburger                    1/2 ts Salt
      1 ea Small Onion, Chopped            1 1/2 ts Prepared Mustard
      1 ea Slice Bread, Cubed                  1 ts Worcestershire Sauce
      2 tb Catsup                              1 ts Prepared Horseradish
 
  Mix all ingredients.  Shape into 4 patties, about 3 1/2 inches in diameter.
  Place in square baking dish 8 x 8 x 2-inches.  If desired, brush each patty
  with additonal catsup.  Cover loosely and microwave on high (100%) 5
  minutes; turn dish one-quarter turn.  Microwave until done, 2 to 3 minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Glazed Pork Loin Roast
 Categories: Meats, Main dish, Microwave
      Yield: 8 servings
 
      1 ea Fresh Pork Loin Roast *             1 tb Orange Marmalade
      1 ea Clove Garlic, Cut into 1/4's        1 ts Prepared Mustard
      1 ts Salt                              1/2 ts Dried Thyme Leaves
 
  *    Pork roast should be 2 to 2 1/2 lbs boneless roast.
  ~--------------------------------------------------------------------------
  Make 4 slits in fat on pork roast with tip of sharp knife, insert a piece
  garlic in each slit.  Sprinkle roast with salt.  Mix marmalade, mustard and
  thyme, spread on roast. Place roast in 16 x 10-inch cooking bag. Close bag
  loosely with string (leave hole the size of finger in closure). Place roast
  on microwve roast- ing rack in oblong baking dish 12 x 7 12 x 2-inches.
  Microwave on medium-low (30%) 30 minutes; turn roast over and turn dish
  one-half turn.  Microwave until roast is done (170 degrees F on meat
  thermometer inserted in several different places in roast), 20 to 25
  minutes.  Let stand 10 minutes in bag in microwave. Serve with Meat Juices.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Sweet 'N' Sour Pork
 Categories: Main dish, Meats, Microwave
      Yield: 6 servings
 
  1 1/2 lb Fresh Pork Shoulder *               1 tb Imported Soy Sauce
      1 ea Med. Onion, Sliced                  1 ts Salt
      8 oz (1 cn) Pineapple Chunks           1/8 ts Pepper
    1/4 c  Packed Brown Sugar                1/8 ts Ground Ginger
      3 tb Cornstarch                          1 ea Small Green Pepper **
      2 tb Lemon Juice                         6 oz (1 Pk) Frozen Pea Pods
 
  *     Pork shoulder should be cut into 1/2-inch cubes. ** Green pepper
  should be seeded and cut into 1-inche pieces.
  ~--------------------------------------------------------------------------
  Mix pork, onion, pineapple (with juice), brown sugar, cornstarch, lemon
  juice, soy sauce, salt, pepper and ginger in 2-qt casserole.  Cover and
  microwave on medium (50%) until pork is no longer pink, 24 to 28 minutes,
  stirring every 3 minutes. Stir in green pepper and pea pods. Cover and
  microwave on high (100%) green pepper and pea pods are tender, 3 to 4
  minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Oriental Pork
 Categories: Meats, Main dish, Microwave
      Yield: 4 servings
 
      1 lb Bonless Fresh Pork Shoulder*       16 oz (1cn) Bean Sprouts, Drained
    1/2 c  Water                               2 c  Chinese Cabbage, Sliced Thin
    1/2 c  Orange Juice                        1 tb Cornstarch
    1/4 ts Salt                                1 tb Cold Water
    1/8 ts Pepper                              2 tb Chopped Green Onions
      3 tb Imported Soy Sauce                  3 c  Hot Cooked Rice
      8 oz (1cn) Water Chestnuts, Drain   
 
  *    Pork Shoulder should be cut into 1/4-inch strips.
  ~--------------------------------------------------------------------------
  Mix pork, 1/2 c water, the orange juice, salt, peper and soy sauce in 2-qt
  casserole.  Cover and microwave on medium (50%) until pork is tender, 16 to
  20 minutes, stirring every 3 minutes. Stir in drained water chestnuts, bean
  sprouts and cabbage.  Cover and microwave on high (100%) until cabbage is
  crisp tender, 3 to 4 minutes. Blend cornstarch and 1 T cold water in 4 c
  glass measure.  Drain juices from meat mixture into cornstarch mixture;
  stir well.  Microwave on high (100%) until mixture boils and thickens, 3 to
  4 minutes, stirring every minute or so. Pour over meat and vegtables.
  Sprinkle with onions and serve over the hot rice.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Green Beans And Bamboo Shoots
 Categories: Vegetables, Microwave
      Yield: 4 servings
 
     10 oz (1 pk) Frozen Green Beans *       1/4 ts Salt
      1 c  Bamboo Shoots **                  1/4 ts Sugar
      1 tb Margarine or Butter               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, Microwave
      Yield: 8 servings
 
      4 ea Med. Zucchini                     1/4 c  Grated Parmesian Cheese
      3 ea Green Onions, Sliced                1 ea Med Tomato, Chopped
      2 tb Butter Or Margarine               1/4 ts Salt
      1 ea Slice Bread, Cubed                  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: Savory Hamburger Soup
 Categories: Hamburger, Meats, Soups, Main dish, Microwave
      Yield: 2 servings
 
      1 ea Lge. Carrot, Thinly Sliced          2 tb Dry Red Wine
      2 tb Chopped Onion                     1/2 ts Sugar
      1 tb Water                             1/4 ts Salt
    1/2 lb Lean Ground Beef                    1 x  Dash Garlic Powder
      1 c  Tomato Sauce                        1 x  Dash Pepper
    1/2 c  Water                               2 tb Shredded Cheddar Cheese
 
  In a 1-quart casserole micro-cook sliced carrot and chopped onion, ahnd 1 T
  water, covered, on 100% power for 2 minutes.  Stir the ground beef into the
  partially cooked vegetables.  Micro-cook, uncovered, on 100% power for 3
  minutes, stirring once to break up the meat.  Drain off the fat.  Stir in
  tomato sauce, 1/2 cup water, dry red wine, sugar, salt, garlic powder and
  pepper.  Micro-cook, uncovered, on 100% power for 4 to 5 minutes more or
  until mixture is heated through and vegetables are tender.  Sprinkle with
  shredded cheddar cheese and serve.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Steak Au Poivre
 Categories: Steak, Meats, Main dish, Microwave
      Yield: 2 servings
 
      1 ts Whole Black Peppercorns             2 tb Brandy
      2 ea Cubed Beef Steaks                 1/4 ts Instant Beef Bouillon
      2 tb Cooking Oil                    
 
  Coarsely crack peppercorns.  Sprinkle both side of the steaks with crushed
  peppercorns, pressing in firmly with fingers.  Let steaks stand at room
  temperature for 30 minutes.  Preheat a 10-inch Microwave browning dish on
  100% of power for 3 minutes.  Add cooking oil to browning dish.  Swirl to
  coat the dish.  Place the steaks in the browning dish.  Micro-cook,
  covered, on 100% power for 1 minute.  Turn steadks and micro-cook covered
  on 100% power for 30 seconds to 1 minute moe or til done.  Remove steaks to
  a warm serving platter.  Stir brandy and bouillon granules into liquid in
  browning dish.  Micro-cook, uncovered, on 100% power for 30 seconds to 1
  minute or till boiling.  Pour over steaks and serve.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Sour Cream Burgers
 Categories: Hamburger, Main dish, Meats, Microwave
      Yield: 2 servings
 
    1/4 c  Dairy Sour Cream                  1/2 lb Lean Ground Beef
      2 tb Sliced Green Onion                  2 ea Hamburger Buns *
      4 ts Fine Dry Bread Crumbs               1 x  Lettuce Leaves
    1/4 ts Salt                                2 ea Thin Slices Tomato
      1 x  Dash Pepper                         1 x  Dairy Sour Cream (Opt.)
 
  *    Hamburger buns should be split, toasted and buttered.
  ~-------------------------------------------------------------------------
  Stir together 1/4 c Sour Cream, green onion, bread crumbs, salt and freshly
  ground pepper.  Add the ground beef, mix well.  Shape into two 3/4-inch
  thick patties.  Place patties in a small baking dish.  Loosely cover with
  clear plastic wrap or waxed paper.  Micro-cook on 100% power for 3 minutes.
  Turn patties over, rotate the baking dish a half turn. Micro-cook, loosely
  covered, on 100% power for 2 to 3 minutes more or until meat is done. Drain
  off fat.  Serve the patties on toasted buns with lettuce and tomato. Dollop
  with additional sour cream, if desired.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Beef Burgundy Stew
 Categories: Stew, Meats, Main dish, Microwave
      Yield: 2 servings
 
      2 ea Slices Bacon                    7 1/2 oz Canned Tomatoes, Cut Up
      4 ts Unbleached Flour                  1/4 c  Dry Red Wine
    1/2 ts Instant Beef Bouillon             1/2 c  Frozen Pearl Onions
    1/4 ts Dried Basil, Crushed                8 ea Small Whole Fresh Mushrooms
    1/2 lb Stew Meat, 1/2-inch Cubes      
 
  In a 1-quart casserole micro-cook bacon, loosely covered, on 100% power for
  2 to 2 1/2 minutes or until done.  Drain bacon, reserving drippings in
  casserole.   Crumble bacon and set aside.  Stir flour, bouillon granules,
  and basil into drippings.  Add beef, UNDRAINED tomatoes, and wine; mix
  well.  Micro-cook, covered, on 100% power for 2 minutes.  Micro-cook,
  covered, on 50% power for 15 minutes, stirring twice.  Stir in onions and
  mushrooms.  Micro-cook, covered, on 50% power for 12 to 18 minutes or til
  meat and vegetables are tender, stirring twice.  Sprinkle crumbled bacon
  atop and serve.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Stuffed Steak Roll
 Categories: Steak, Meats, Main dish, Microwave
      Yield: 2 servings
 
    1/2 lb Boneless Top Round *                1 ts Kitchen Bouquet
      4 ts Water                               2 ts Butter or Margarine
      1 tb Butter Or Margarine                 2 ts Unbleached Flour
    1/2 c  Cornbread Stuffing Mix            1/2 c  Water
      2 tb Shredded Carrot                     2 ts Dry Sherry
      2 ea Green Onions, Sliced                1 ts Kitchen Bouquet
      1 ts Water                             1/2 ts Instant Beef Bouillon
 
  *   Meat should be 1/2-inch thick.
  ~-------------------------------------------------------------------------
  Use meat mallet to pound the steak to 1/4-inch thickness.  In a 2-cup
  measure micro-cook 4 t water and 1 T butter or margarine, uncovered, on
  100% power about 45 seconds or until butter is melted.  Stir in stuffing
  mix, carrot and green onion.  Spread mixture to within 1/2-inch of the edge
  of the meat.  Roll up jelly-roll style starting with the narrow end. Tie
  steak with string or use wooden picks to secure.  Place meat, seam side
  down, on a nonmetal rack in a shallow baking dish.  Micro-cook, uncovered,
  on 50% power for 4 minutes.  Meanwhile, stir together 1 t water and 1 t
  kitchen bouquet.  Brush over the meat roll.  Turn meat roll over. Brush
  again with kitchen bouquet mixture.  Micro-cook, uncovered, on 50% power
  for 4 to 7 minutes more or till meat is done, rotating dish every 2
  minutes.  For the sauce, in a 2-cup measure micro-cook 2 t butter or
  margarine, uncovered, at 100% power for 30 to 45 seconds or until butter is
  melted.  Stir in flour.  Add 1/2 c water, sherry. 1 t kitchen bouquet, and
  beef granules; mix well.  Micro-cook, uncovered, on 100% power for 1 1/2 to
  2 1/2 minutes or till thickened and bubbly, stirring every 30 seconds.
  Slice meat roll into 1/2-inch thick slices.  Remove string or wooden picks.
  Serve sauce with meat.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Lasagna Rolls
 Categories: Pasta, Main dish, Meats, Microwave
      Yield: 2 servings
 
    1/2 lb Bulk Italian Sausage                4 ea Lasagna Noodles, Cooked
    1/4 c  Chopped Onion                       8 oz (1 can) Pizza Sauce
      1 ea Large Beaten Egg                    1 tb Water or Dry Red Wine
    1/2 c  Cream-style Cottage Cheese        1/4 c  Shredded Mozzarella Cheese
      2 tb Grated Parmesan Cheese         
 
  Crumble the Italian Sausage into a 1-quart casserole.  Stir in the onion.
  Micro-cook, uncovered, on 100% power for 3 to 4 minutes or till sausage is
  done and onion is tender.  Drain off fat.  Stir in beaten egg, cream-style
  cottage cheese, and grated Parmesan cheese.  Spread each lasagna noodle
  with some of the meat-cheese mixture.  Roll up each noodle jelly-roll
  style, starting with the short edge.  Place seam side down in a small
  greased baking dish.  Stir together the pizza sauce and water or dry red
  wine.  Pour atop lasagna rolls in the baking dish.  Micro-cook, covered, on
  100% power for 4 to 5 minutes or till the lasagna rolls are heated through.
  Sprinkle shredded mozzarella cheese atop the lasagna rolls. 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: Taco Salad
 Categories: Mexican, Meats, Main dish, Microwave
      Yield: 2 servings
 
    1/2 lb Bulk Pork Sausage                   1 x  Dash Of Garlic Powder
      2 tb Chopped Onion                       3 c  Torn Lettuce
    1/2 c  Tomato Sauce                        1 ea 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: Ham, Eggs, Meats, Main dish, Microwave
      Yield: 2 servings
 
      2 oz Boiled Ham Cut Into Strips          4 ea 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: Sweet 'N' Sour Sauced Pork
 Categories: Pork, Meats, Main dish, Microwave
      Yield: 2 servings
 
    1/2 lb Lean Boneless Pork                  2 ts Cornstarch
      4 ts Cooking Oil                         2 tb Water
      2 ts Sesame Oil                          2 tb Red Wine Vinegar
      1 ea Med. Carrot *                       1 ts Soy Sauce
      1 ea Small Green Bell Pepper **          1 x  Dash Of Ground Ginger
      2 ea Green Onions, Sliced                1 c  Pineapple Chunks, Drained
    1/4 c  Packed Brown Sugar                  1 x  Hot Cooked Rice
 
  *    Carrot should be cut thinly with a slant cut. ** Green Bell Pepper
  should be seeded and cut into strips.
  ~-------------------------------------------------------------------------
  Partially freeze pork.  Thinly slice into bite-size strips.  Preheat a
  10-inch microwave browning dish on 100% of power for 5 minutes.  Add
  cooking oil and sasame oil to dish.  Swirl to coat dish.  Add the pork.
  Micro-cook, covered, on 100% power for 2 to 3 minutes or till pork is no
  longer pink, stirring  every minute.  Stir in sliced carrot, green pepper
  strips, and sliced green onions.  Micro-cook, covered, on 100% power for 2
  to 4 minutes more or till the vegetables are crisp-tender.  Drain off
  liquid.  In a 2-cup measure stir togethere the brown sugar and cornstarch.
  Stir in water, red wine vinegar, soy sauce and ground ginger.  Micro-cook,
  uncovered, on 100% power for 1 1/2 to 2 1/2 minutes or till thickened and
  bubbly, stirring every 30 seconds.  Stir in drained pineapple chunks.
  Micro-cook, uncovered, on 100% power for about 45 seconds more or till
  pineapple is heated through.  Toss the pineapple mixture with the pork
  mixture.  Serve with cooked rice.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Sausage And Cornbread Cabbage Rolls
 Categories: Sausage, Main dish, Vegetables, Microwave
      Yield: 2 servings
 
      4 ea Large Cabbage Leaves              1/2 lb Bulk Pork Sausage
      1 ea Large Beaten Egg                  1/4 c  Water
      1 c  Apple Chopped (1 Med)             1/3 c  Apple Juice Or Cider
    1/3 c  Cornbread Stuffing Mix              1 ts Cornstarch
      2 tb Apple Juice Or Cider              1/2 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% of power for 1 to 3 minutes or till leaves are
  limp.  Stir together egg, 1/2 cup of the chopped apple, stuffing mix, and 2
  T apple juice or cider.  Add sausage; mix well. Divide meat mixture into
  four portions.  Place one portion of meat mixture on each cabbage leaf.
  Fold in sides; starting at unfolded 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, on 100% power for 12 to 14 minutes, rotating dish a half-turn
  after 7 minutes.  Transfer rolls to a serving platter. Cover and keep warm.
  For sauce, in a 2-cup measure stir together 1/2 c Apple Juice or cider,
  cornstarch and instant beef bouillon granules. Stir in the remaining
  chopped apple.  Micro-cook, uncovered, on 100% power for 2 to 2 1/2 minutes
  or til sauce is thickened and bubbly, stirring every 30 seconds. Spoon
  sauce atop cabbage rolls.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Sausage Sandwiches
 Categories: Sausage, Meats, Main dish, Microwave
      Yield: 2 servings
 
    1/2 lb Bulk Italian Sausage              1/4 ts Dried Oregano, Crushed
      2 tb Chopped Onion                       2 ea Single French Rolls, Split
    1/4 c  Catsup                              2 ea Slices Mozzarella Cheese
 
  Crumble the Italian sausage into a 1-quart casserole.  Stir in the chopped
  onion.  Micro-cook, uncovered, on 100% power for 3 1/2 to 4 1/2 minutes or
  till sausage is done, stirring once.  Pour off fat.  Stir in catsup and
  oregano.  Micro-cook, uncovered, on 100% power for 1 to 1 1/2 minutes or
  till sausage mixture is heated through.  Place roll bottoms on a paper
  towel-lined plate.  Spoon some sausage mixture atop each roll bottom.  Top
  each with a slice of cheese and the top of the roll.  Micro-cook,
  uncovered, on 100% power for 45 seconds to 1 minute more, or until cheese
  is just melted.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Individual Carrot-Pork Loaves
 Categories: Pork, Meats, Main dish, Microwave
      Yield: 2 servings
 
    1/4 c  Shredded Carrot                   1/4 ts Dried Oregano, Crushed
      2 tb Chopped Onion                     1/2 lb Ground Pork
      1 ea Large Beaten Egg                  1/4 c  Shredded Cheddar Cheese
    1/4 c  Fine Dry Bread Crumbs          
 
  Micro-cook carrot, onion, and 2 T water, covered, on 100% power about 1 1/2
  minutes or till tender; drain.  Stir in egg, bread crumbs, oregano, 1/4 t
  salt and a dash of freshly ground pepper.  Add pork; mix well. Shape into
  two individual loaves.  Place in a shallow baking dish. Micro-cook, loosely
  covered, on 100% power for 4 to 5 minutes or till no longer pink, giving
  the dis a quarter turn and draining off fat every 2 minutes. Sprinkle with
  cheese.  Micro-cook, uncovered, on 100% power for 45 seconds to 1 1/2
  minutes, or till cheese is melted.  Server hot.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Orange Glazed Ham
 Categories: Ham, Meats, Main dish, Microwave
      Yield: 2 servings
 
      6 oz Slice Fully Cooked Ham *            1 ts Cornstarch
      2 ea 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: Lamb And Pine Nut Stir-Fry
 Categories: Lamb, Main dish, Microwave
      Yield: 2 servings
 
      4 oz Boneless Lamb                   1 1/2 c  Bok Choy, Cut In 1" Pieces
    1/3 c  Water                             1/2 c  Sliced Fresh Mushrooms
      1 tb Oyster Sauce *                      2 tb Water
  1 1/2 ts Cornstarch                          1 tb Cooking Oil
      1 ts Grated Gingerroot                 1/4 c  Pine Nuts, Toasted
    1/2 ts Instant Chicken Bouillon            1 x  Hot Cooked Rice (Opt.)
 
  *     Oyster sauce is an ingredient used frequently in Oriental Cooking.
  ~-------------------------------------------------------------------------
  Partially freeze lamb.  Thinly slice into bite-size strips.  In a 2-cup
  measure stir together 1/3 cup water, oyster sauce, cornstarch, grated
  gingerroot, and chicken bouillon granules.  Micro-cook, uncovered, on 100%
  of power for 1 1/2 to 2 minutes or till thickened and bubbly, stirring
  every 30 seconds.  Set aside.  I a small nonmetal bowl combine bok choy,
  sliced mushrooms, and 2 T water.  Cover with vented clear plastic wrap.
  Micro-cook, covered, on 100% power 3 to 4 minutes or till bok choy is just
  crisp-tender.  Drain.  Cover and set aside.  Preheat a 6 1/2-inch microwave
  browning dish on 100% power for 3 minutes.  Add cooking oil to browning
  dish.  Swirl to coat dish.  Add lamb strips.  Micro-cook, covered, on 100%
  power for 1 1/2 to 2 1/2 minutes or till lamb is done. Drain off fat. Stir
  in oyster sauce mixture with toasted pine nuts and bok choy mixture. Serve
  over hot cooked rice if desired.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chutney Chicken
 Categories: Chicken, Poultry, Main dish, Microwave
      Yield: 2 servings
 
    1/2 c  Water                             1/2 ts Cornstarch
    1/4 c  Dried Apple                       1/2 ts Finely Shreeded Orange Peel
     14 oz (4) Chicken Drumsticks              1 x  Dash Ground Cloves
    1/4 c  Water                               1 x  Dash Bottled HotPepper Sauce
      8 oz Tomato Sauce/Chopped Onions         1 x  Hot Cooked Rice (Opt.)
    1/4 c  Raisins                        
 
  In a 2-cup measure micro-cook the 1/2 c water, uncovered, on 100% power for
  1 to 2 minutes 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 1/4 cup water over the drumsticks.  Cover
  with vented clear plastic wrap.  Micro-cook, covered, on 100% power for 5
  to 6 minutes or till the chicken is tender, rotationg the dish a
  quarter-turn every minute.  Drain off liquid.  Transfer chicken drumsticks
  to a serving platter.  Cover and keep warm while preparing tomato sauce.
  For tomato sauce, in a 4-cup measure combine tomato sauce with chopped
  onions, raisins, cornstarch, shredded orange peel, ground cloves, bottled
  hot pepper sauce, and drained apple.  Micro-cook, uncovered, on 100% power
  for 2 1/2 to 3 1/2 minutes or till thickened and bubbly, stirring every
  minute.  Spoon over chicken drumsticks.  Serve with hot rice, if desired.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Orange Chicken
 Categories: Chicken, Citrus, Main dish, Poultry, Microwave
      Yield: 2 servings
 
      1 ea Whole Large Chicken Breast *      1/2 c  Orange Juice
    1/2 c  Cooked Rice                     1 1/2 ts Cornstarch
    1/4 ts Finely Shredded Orange Peel         2 tb Broken Walnut Meats
      1 x  Dash Ground Cinnamon                2 x  Cucumber Roses (Opt.)
 
  *  Chicken Breast should be skinned and boned.
  ~-------------------------------------------------------------------------
  Halve chicken breast lengthwise.  Place one portion, boned side up, between
  two pieces of clear plastic wrap.  Working from the center to the edges,
  pound lightly with a meat mallet, forming a rectangle about 1/8-inch thick.
  Remove plastic wrap.  Sprinkle chicken with salt to taste. Repeat with the
  remaining portion of chicken.  In a small bowl stir together cooked rice,
  shredded orang peel, and ground cinnamon. Spoon half of the rice orange
  peel mixture atop one chicken breast portion, spreading it to within
  1/4-inch of the edges.  Fold in sides, roll up jelly-roll style, starting
  with one end.  Repeat with the remaining rice-orange peel mixture and
  chicken portion.  Place chicken rolls, seam side down, in a shallow baking
  dish.  Cover with vented clear plastic wrap. Micro-cook the chicken rolls,
  covered, on 50% power for 7 to 8 minutes or till chicken is tender,
  rotating dish a half-turn after 4 minutes. Transfer chicken rolls to a
  serving platter.  For orange sauce, in a 1-cup measure stir together orange
  juice and cornstarch.  Micro-cook, uncovered, on 100% power for 1 1/2 to 2
  minutes or till mixture is thickened and bubbly, stirring every 20 seconds.
  Stir in broken walnut meats. Spoon the orange sauce atop the chicken rolls
  on the serving platter. Garnish with cucumber roses, if desired.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Citrus Buttered Lobster Tails
 Categories: Seafood, Lobster, Citrus, Main dish, Microwave
      Yield: 2 servings
 
     16 oz (2) Frozen Lobster Tails          1/2 ts Finely Shredded Orange Peel
    1/2 c  Water                             1/8 ts Salt
    1/4 c  Butter Or Margaine                  1 x  Dash Ground Ginger
      1 tb Lemon Juice                         1 x  Dash Paprika
 
  Place frozen lobster tails in a shallow baking dish.  Micro-cook, covered,
  on 30% power for 7 to 8 minutes or till thawed, rotating dish a
  quarter-turn once.  The tails are thawed when the shells are flexible
  enough to bend.  Using a heavy knife, cut through the center of the top
  shells.  Continue cutting through meat but not through undersehells. Spread
  the tails open, butterfly style, so meat is on top.  Return to shallow
  baking dish.  Pour water atop.  Micro-cook, covered, on 50% power for 6 to
  8 minutes or just till meat is opaque, rotating dish a quarter-turn every
  minute.  (Shield cooked meat with small pieces of foil, if necessary, to
  prevent overcooking.)  Let stand, covered, for 5 minutes. Meanwhile,
  combine butter or margarine, lemon juice, orange peel, salt, ginger and
  paprika.  Micro-cook, uncovered, on 100% power for 1 1/2 to 2 minutes or
  till butter is melted.  Mix well.  Drizzle lobster tails with butter
  mixture.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Salmon Steaks With Wine Sauce
 Categories: Salmon, Wine, Main dish, Fish, Sauce
      Yield: 2 servings
 
      8 oz (2) Salmon Steaks *               1/2 c  Half & Half Light Cream
      2 ts Cooking Oil                         1 ea Lge. Beaten Egg Yolk
      1 tb Butter or Margarine                 2 tb Dry White Wine
      1 ts Cornstarch                          1 x  Seedless Green Grapes (Opt.)
      1 x  Dash White Pepper              
 
  *  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: Crab Topped Shrimp
 Categories: Crab, Shrimp, Main dish, Seafood, Microwave
      Yield: 2 servings
 
     12 ea Large Shrimp *                      1 x  Dash Bottled HotPepper Sauce
      2 tb Sliced Green Onion              5 1/2 oz Canned Crab Meat **
      1 tb Butter Or Margarine                 2 tb Fine Dry Bread Crumbs
      1 ts Lemon Juice                         1 x  Lemon Wedges
 
  *    Shrimp may either be fresh or frozen. ** Crab meat should be drained,
  flaked, and cartilage removed.
  ~-------------------------------------------------------------------------
  Thaw large shrimp, if fozen.  To shell fresh or thawed shrimp, open each
  shell lengthwise down the body.  Hold the shrimp in one hand and carefully
  peel back the shell starting with the head end.  Gently pull on the tail
  portion of the shell to remove the entire shell.  Butterfly shrimp by
  cutting down the back almost but not all the way through; remove vein.
  Repeat with remaining shrimp.  Set aside.  In a small nonmetal bowl,
  micro-cook sliced green onion and the butter or margarine, uncovered, on
  100% power for 1 1/2 to 2 minutes or till the green onion is tender.  Stir
  in lemon juice and bottled hot pepper sauce.  Toss with the flaked crab
  meat and fine dry bread crumbs.  Spread shrimp open.  Place, cut side up,
  in two 10-ounce oval casseroles.  Cover with vented clear plastic wrap.
  Micro-cook, covered, on 100% power for 1 1/2 minutes, rotating the
  casseroles a half-turn once.  Drain off liquid and rearrange shrimp,
  placing the least-cooked portions to the outside of the casseroles.  Spoon
  crab mixture over shrimp.  Micro-cook, covered, on 100% power about 2 1/2
  minutes or till shrimp are done and crab mixture is heated through,
  rotating the casseroles a half-turn once.  Serve with lemon wedges.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Rice Pilaf
 Categories: Rice, Main dish, Vegetables, Microwave
      Yield: 2 servings
 
    1/2 c  Sliced Fresh Mushrooms            1/4 ea Med. Bell Pepper *
      2 ea Green Onions, Sliced              1/4 ts Salt
      1 tb Butter Or Margarine               1/4 ts Dried Sage, Crushed
    2/3 c  Water                               2 ts Snipped Parsley
    1/3 c  Regular Long Grain Rice        
 
  *  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.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Herbed Tomato Soup
 Categories: Herbs, Soups, Microwave, Desserts
      Yield: 2 servings
 
      2 tb Chopped Onion                       1 x  Dash Freshly Ground Pepper
      1 tb Butter Or Margarine                 1 c  Water
      8 oz (1 Can) Tomato Sauce                1 ts Instant Chicken Bouillon
    1/4 ts Dried Basil, Crushed                1 x  Parmesan Croutons
    1/8 ts Dried Thyme, Crushed           
 
  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: Creamy Mushroom Soup
 Categories: Mushrooms, Soups, Microwave, Desserts
      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                 1 x  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               1 x  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: Fruit Soup
 Categories: Fruits, Soups, Microwave, Desserts
      Yield: 2 servings
 
    2/3 c  Apricot Nectar                      1 tb Honey
      1 ts Cornstarch                        1/8 ts Ground Allspice
      1 tb Brandy                              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.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Oriental Pea Pods And Carrots
 Categories: Oriental, Vegetables, Microwave
      Yield: 2 servings
 
    1/4 c  Water                               2 ts Water
      1 tb Soy Sauce                           3 oz Frozen Pea Pods
      1 ts Cornstarch                          2 tb Broken Walnuts
      1 x  Dash Crushed Red Pepper             1 ts Butter or Margarine
      1 ea Med. Carrot *                  
 
  *    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: Herbs, Vegetables, Microwave
      Yield: 2 servings
 
      2 ea Med. Carrots *                    1/8 ts Finely Shredded Orange Peel
      1 tb Water                               1 x  Pinch Dried Basil, Crushed
      1 tb Butter Or Margarine                 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, Microwave
      Yield: 2 servings
 
      2 ea Med. Sweet Potatoes                 2 ts Cornstarch
    1/4 ts Finely Shredded Orange Peel         4 tb Honey Or Maple (flvrd) syrup
      2 tb Orange Juice                        2 tb Peanuts
    1/2 c  Orange Juice                   
 
  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, Microwave
      Yield: 2 servings
 
      2 ea Med. Baking Potatoes                2 ts Sliced Green Onions
    1/4 c  Shredded Cheddar Cheese             1 x  Milk
      1 tb Butter Or Margarine                 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: Artichokes, Rice, Vegetables, Microwave
      Yield: 2 servings
 
      2 ea Med. Artichokes                     1 c  Cooked Rice
      2 ts Lemon Juice                       1/2 c  Chicken Broth
    1/4 c  Water                               1 ts Lemon Juice
    1/2 c  Shredded Carrot                   3/4 ts Cornstarch
    1/4 c  Sliced Green Onion                  1 x  Dash White Pepper
      2 tb Butter Or Margarine                 1 ea Large Beaten Egg Yolk
    1/4 ts Dried Sage, Crushed            
 
  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.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Swiss Sauced Broccoli
 Categories: Cheese, Vegetables, Sauces, Microwave
      Yield: 2 servings
 
      6 oz Fresh Broccoli                      1 x  Dash Salt
      2 tb Water                               1 x  Dash White Pepper
    1/8 ts Salt                              1/3 c  Milk
      2 ts Butter Or Margarine               1/4 c  Shredded Swiss Cheese
  1 1/2 ts Unbleached Flour               
 
  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, Microwave
      Yield: 2 servings
 
      1 c  Frozen Cut Green Beans              2 tb Slivered Almonds, Toasted
      2 ts Water                             1/2 ts Lemon Juice
      2 ts Butter Or Margarine            
 
  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: Citrus, Breads, Microwave
      Yield: 2 servings
 
    1/2 ts Finely Shredded Orange Peel       1/2 c  Bisquick
    1/2 c  Orange Juice                        2 tb Sugar
      2 ts Cornstarch                          2 tb Milk
    1/4 ts Ground Cinnamon                     1 ts Sugar
     11 oz Mandarin Orange Sect., Drain        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, Microwave
      Yield: 2 servings
 
      2 ea Large Beaten Egg Yolks              1 x  Orange Slices
    2/3 c  Half & Half Light Cream             1 x  Halved Strawberries
      4 ts Sugar                               1 x  Sliced Kiwi
      1 x  Dash Salt                           1 x  Sliced Peaches
      1 tb Galliano,Brandy, or Ameretto        1 x  Pineapple Chunks
    1/2 ts Vanilla                        
 
  ~-----------------------------FRESH FRUITS--------------------------------
  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, Microwave, Desserts
      Yield: 6 servings
 
      2 tb Butter Or Margarine                 2 ts Unbleached Flour
      2 ea Large Beaten Eggs                 1/4 ts Vanilla
    1/2 c  Dark Corn Syrup                     1 x  Pecan Pie Pastry Shell
    1/3 c  Sugar                             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, Microwave, Desserts
      Yield: 2 servings
 
    1/2 c  Unbleached Flour                    3 tb Shortening Or Lard
      2 tb Finely Chopped Pecans               1 x  Cold Water
    1/4 ts Salt                                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, Microwave
      Yield: 2 servings
 
    1/2 c  Light Cream                         2 ea Large Beaten Egg Yolks
      2 oz German Cooking Chocolate *        1/4 ts Vanilla
  1 1/2 ts Sugar                               1 x  Whipped Cream (Opt.)
      1 x  Dash Salt                      
 
  *    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: Bananas, Ice cream, Desserts, Microwave
      Yield: 2 servings
 
      2 oz Semisweet Chocolate                 1 x  Ice Cream
    1/4 c  Light Corn Syrup                    2 tb Unsalted, Roasted Peanuts
    1/4 c  Sweetened Condensed Milk            2 ea Small Bananas, Quartered
    1/4 ts Vanilla                        
 
  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, Microwave
      Yield: 2 servings
 
      1 tb Butter Or Margarine                 2 tb Unbleached Flour
      1 ea Large Beaten Egg                  1/8 ts Baking Powder
    1/3 c  Dark Corn Syrup                   1/4 c  Chopped Pecans
    1/4 ts Vanilla                             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, Microwave
      Yield: 2 servings
 
    1/4 c  Chopped Onion                       2 tb Chili Peppers **
      1 ts Butter Or Margarine                 1 x  Dash Hot Pepper Sauce (Opt.)
    1/2 c  American Cheese Spread              1 x  Tortilla Or Corn Chips
      1 ea Med. Tomato *                  
 
  *    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: Cheese, Nuts, Appetizers, Microwave
      Yield: 2 servings
 
      4 oz Brie Cheese, Rind Removed OR        1 tb Ice Cream Topping *
  5 1/2 oz Camembert CheeseRind Removed        2 tb Broken Pecans Or Walnuts

----------------------------------DIPPERS----------------------------------
      1 x  Flat Bread                          1 x  Apple or Pear Slices
      1 x  Unsalted Crackers              
 
  *    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, Microwave
      Yield: 2 servings
 
  1 1/2 c  Warm Water                          1 x  Brown Sugar To Taste
      1 tb Instant Coffee Crystals             1 x  Dessert Topping *
    1/4 c  Irish Whiskey                  
 
  *    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, Microwave
      Yield: 2 servings
 
  1 1/2 c  Warm Water                        1/3 c  Amaretto
      1 tb Instant Coffee Crystals             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, Microwave
      Yield: 2 servings
 
      2 c  Warm Water                          2 ea Inches Stick Cinnamon *
      1 tb Honey                               2 ea Tea Bags
      2 ea Slices Lemon                        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, Microwave
      Yield: 2 servings
 
      2 c  Apple Cider Or Juice                4 ea Thin Apple Slices (Opt.)
      4 ts Red Cinnamon Candies           
 
  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, Microwave
      Yield: 2 servings
 
      1 ts Finely Shredded Orange Peel       1/4 c  Whiskey
      1 ea Inch Stick Cinnamon, Broken         2 ts Raisins
      1 ea Whole Clove                         1 ts Honey
      1 ea Cardamom Pod, Opened                4 ea Whole, Blanched Almonds
  1 3/4 c  Sweet Red Wine                 
 
  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, Ice cream, Beverages, Microwave
      Yield: 2 servings
 
      2 c  Warm Water                          1 x  Ice Cream *
      2 ea Env. Instant Cocoa Mix         
 
  *    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, Microwave
      Yield: 2 servings
 
      2 tb Brown Sugar                     1 1/2 c  Warm Water
      4 ts Butter Or Margarine,Softened      1/2 c  Rum
      1 x  Dash Ground Cinnamon                1 x  Lemon Slices (Opt.)
      1 x  Dash Ground Nutmeg             
 
  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: Orange, Butterscotch Cheesecake
 Categories: Desserts, Cakes
      Yield: 10 servings
 
  1 1/4 c  Old Fashioned Oats Uncooked         1 ts Vanilla
    1/4 c  Margarine, Melted                   4 ea Large Eggs
    1/4 c  Packed Brown Sugar                1/2 c  Packed Brown Sugar
      2 tb Unbleached All-purpose Flour      1/3 c  Light Corn Syrup
     24 oz Cream Cheese, Softened            1/4 c  Margarine Melted
    3/4 c  Granulated Sugar                    1 ts Vanilla
      2 ts Grated Orange Peel             
 
  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 Unbleached All-purpose Flour
      3 tb Sugar                               4 ea Large Eggs
      3 tb Margarine, Melted                   1 c  Sour Cream
     32 oz Cream Cheese, Softened              1 tb Vanilla
      1 c  Sugar                              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              2 ea Large Eggs
    1/4 c  Margarine, Melted                 1/4 c  Chopped Walnuts
     16 oz Cream Cheese Softened             1/3 c  Milk Chocolate Chips
    1/2 c  Sugar                               1 tb Margarine
    1/2 c  Mashed Ripe Bananas                 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             1/4 c  Unsweetened Orange Juice
      3 tb Granulated Sugar                    1 c  Finely Shredded Carrot
      3 tb Margarine, Melted                 1/4 c  Raisins
     24 oz Cream Cheese, Softened            1/2 ts Ground Nutmeg
    1/2 c  Granulated Sugar                  1/4 ts Ground Ginger
    1/2 c  Unbleached All-Purpose Flour        1 tb Unsweetened Orane Juice
      4 ea Large Eggs                          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               1 ea Env. Unflavored Gelatin
     12 oz Seimi Sweet Choc.Chips *           16 oz Cream Cheese, Softened
  2 1/3 c  Butter, melted **                  14 oz Sweetened Condensed Milk
    1/2 c  Milk                                2 c  Heavy Cream, Whipped
      4 ts Instant Coffee                      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        4 ea Large Eggs
    1/2 c  Butter, Melted                    3/4 c  Cherry Flavored Liqueur
     12 oz Semi-sweet Chocolate Chips          1 ts Vanilla Extract
  1 1/2 c  Heavy cream                         1 lb Cherry Pie Filling
     16 oz Cream Cheese, Softened            1/2 c  Heavy Cream Whipped (Opt.)
    1/4 c  Sugar                          
 
  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 ea Env. Unflavored Gelatin
      1 c  Ground Toasted Almonds             16 oz Cream Cheese, Softened
    1/2 c  Butter, Melted                    1/2 c  Sour Cream
    1/2 c  Sugar                             1/2 ts Almond Extract
     12 oz Milk Chocolate Chips              1/2 c  Heavy Cream, Whipped
    1/2 c  Milk                                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 *        1 ts Vanilla
      2 tb Margarine, Melted                   6 oz Semi-sweet Chocolate Chips**
     32 oz Cream Cheese, Softened            1/3 c  Strained Raspberry Preserves
  1 1/4 c  Sugar                               6 oz Semi-sweet Chocolate Chips
      3 ea Large Eggs                        1/4 c  Whipping Cream
      1 c  Sour 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                         1/4 c  Granulated Sugar
    1/3 c  Packed Brown Sugar                  1 ts Vanilla
      1 c  Unbleached All-purpose Flour        1 ea Large Egg
    1/2 c  Chopped Walnuts                   3/4 c  M&M Candies
      8 oz Cream Cheese, Softened         
 
  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               1 tb Grated Lemon Peel
      3 tb Sugar                             1/2 ts Vanilla
      3 tb Margarine, Melted                   4 ea Large Eggs (1 Separated)
     24 oz Cream Cheese,Softened             3/4 c  Sugar
      1 c  Sugar                               2 tb Cornstarch
      3 tb Unbleached All-purpose Flour      1/2 c  Water
      2 tb Lemon Juice                       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 tb Lemon Juice
    1/4 c  Margarine, Melted                   1 ts Grated Lemon Peel
      1 ea Env. Unflavored Gelatin             7 oz (1 jr) Marshmallow Creme
    1/4 c  Cold Water                          3 c  Frozen Whipped Topping(thaw)
     16 oz Cream Cheese, Softened              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 *             2 tb Water
    1/4 c  Chopped pecans                      1 ts Vanilla
      3 tb Margarine, Melted                   3 ea Large Eggs, Separated
     16 oz Cream Cheese, Softened              1 x  Dash salt
    1/3 c  Sugar                               7 oz (1 jr) Marshmallow Creme
      3 tb Cocoa                             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               3 ea Large Eggs, Separated
    1/4 c  Sugar                              16 oz Cream Cheese, Softened
    1/4 c  Margarine, melted                   2 tb Cocoa
      1 ea Env. Unflavored Gelatin             2 tb Bourbon
    1/2 c  Cold Water                          1 c  Whipping Cream, Whipped
      1 c  Sugar                          
 
  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 *            1/2 c  Sugar
      6 tb Margarine, Softened               3/4 c  Milk
      1 ea Env. Unflavored Gelatin             1 c  Whipping Cream, Whipped
    1/4 c  Cold Water                      1 1/4 c  Creme-filled Cookies **
      8 oz Cream Cheese Softened          
 
  *   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               8 oz Cream Cheese, Softened
      3 tb Sugar                             1/2 c  Sugar
      3 tb Margarine, Melted                  10 oz Frozen Strawberries, Thawed
      1 ea Env Unflavored Gelatin              1 x  Milk
    1/4 c  Cold Water                          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 *              1/4 ts Almond Extract
     16 oz Cream Cheese, Softened              3 ea Large Eggs
      1 c  Sour Cream                         21 oz (1 cn) Cherry Pie Filling
    3/4 c  Sugar                          
 
  *    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               2 ea Large Eggs
      3 tb Sugar                             1/2 ts Vanilla
    1/2 ts Cinnamon                            4 c  Thinly Slied Peeled Apples
    1/4 c  Margarine, Melted                 1/3 c  Sugar
     16 oz Cream Cheese, Softened            1/2 ts Cinnamon
    1/2 c  Sugar                             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                2 ea Large Eggs
    1/2 c  Chopped Pecans                      6 oz Semi-sweet Chips, Melted
      3 tb Granulated Sugar                    3 tb Almond Flavored Liqueur
    1/4 c  Margarine, Melted                   2 c  Sour Cream
     16 oz Cream Cheese, Softened              2 tb Granulated Sugar
    1/2 c  Brown Sugar, Packed            
 
  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             3/4 c  Sugar
      3 tb Sugar                               1 ts Vanilla
      3 tb Margarine, Melted                   3 ea Large Eggs
     24 oz Cream Cheese, Softened              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              1/2 c  Granulated Sugar
    1/3 c  Brown Sugar, Packed                 2 tb Brandy
      3 tb Unbleached All-purpose Flour      1/2 c  Dried Apricots, Fine Chop
    1/3 c  Margarine, Melted                   1 c  Whipping Cream, Whipped
      1 ea Env. Unflavored Gelatin            10 oz (1 Jr) Apricot Preserves
    1/3 c  Cold Water                          1 tb Brandy
     16 oz Cream Cheese, Softened         
 
  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               2 tb Unbleached All-purpose Flour
      3 tb Sugar                               3 ea Large Eggs
      3 tb Margarine, Melted                   2 ts Vanilla
     24 oz Cream Cheese, Softened            1/2 c  Pecans, Finely Chopped
    3/4 c  Dark Brown Sugar, Packed            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               2 tb Unbleached All-purpose Flour
      1 c  Low Fat Cottage Cheese              2 tb Skim Milk
     16 oz Nufchatel Cheese*                 1/4 c  Almond Extract
    2/3 c  Sugar                          
 
  *  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             1/3 c  Lemon Juice
    1/4 c  Sugar                               3 ea Large Eggs, Separated
    1/2 c  Margarine, Melted                 1/2 c  Sugar
      1 ea Env. Unflovored Gelatin             1 ts Grated Lemon Peel
    1/3 c  Cold Water                         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*             2 tb Sweet Sherry
     24 oz Cream Cheese, Softened              1 ts Vanilla
    3/4 c  Sugar                              10 oz Red Raspberry Preserves
      4 ea Large Eggs                        1/2 c  Whipping Cream, Whipped
    1/2 c  Whipping cream                      1 x  Toasted Slivered Almonds
    1/2 c  Sour Cream                     
 
  *  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             1/2 c  Sugar
    1/4 c  Sugar                             3/4 c  Milk
    1/4 c  Margarine, Melted                 1/4 c  Lemon Juice
      1 ea Env. Unflavored Gelatin             1 c  Shipping Cream, Whipped
    1/4 c  Cold Water                          1 x  Strawberry Halves
      8 oz Cream Cheese, Softened         
 
  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      1/2 c  Sour Cream
    1/4 c  Chopped Nuts                        3 tb Rum
      3 tb Brown Sugar, Packed                 2 tb Margarine
      3 tb Margarine, Melted                 1/3 c  Brown Sugar, Packed
     16 oz Cream Cheese, Softened            1/3 c  Raisins
    1/3 c  Granulated Sugar                  1/4 c  Chopped Nuts
    1/4 c  Unbleached All-purpose Flour        2 tb Old Fashioned Oats, Uncooked
      2 ea Large Eggs                     
 
  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                2 ea Large Eggs
    1/4 c  Margarine, Melted                 1/2 c  Macadamia Nuts, Toasted
     16 oz Cream Cheese, Softened          8 1/2 oz Crushed Pineapple, Drained
    1/3 c  Sugar                               1 ea Med Kiwi Peeled, Sliced
      2 tb Milk                           
 
  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 ea Large Eggs
      3 tb Margarine, Melted                 1/2 c  Sour Cream
     24 oz Cream Cheese, Softened              1 ts Vanilla
    3/4 c  Sugar                               1 c  Mini Semi-sweet Chips
    1/4 c  Unbleached All-Purpose Flour   
 
  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            1/3 c  Cocoa
      3 tb Margarine, Melted                 1/2 ts Vanilla
      1 ea Env. Unflavored Gelatin             2 c  Mini Marshmallows
    1/4 c  Cold Water                          1 c  Whipping Cream, Whipped
     16 oz Soft Cream Cheese                 1/2 c  Chopped Nuts
    3/4 c  Sugar                          
 
  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                 4 ea Large Eggs
      2 tb Sugar                               1 c  Sour Cream
      3 tb Margarine, Melted                   1 tb Instant Coffee Granules
     32 oz Cream Cheese, Softened            1/4 ts Cinnamon
      1 c  Sugar                             1/4 c  Boiling water
      3 tb Unbleached All-purpose Flour   
 
  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               3 ea Large Eggs, Separated
      2 tb Sugar                             1/2 c  Sugar
    1/3 c  Margarine, Melted               1 1/2 ts Grated Lime Peel
      1 ea Env. Unflavored Gelatin            16 oz Light Neufchatel Cheese,Soft
    1/4 c  Cold Water                          2 c  Thawed Whipped Topping
    1/4 c  Lime Juice                     
 
  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                         3/4 c  Sugar
    1/3 c  Sugar                               3 tb Unbleached All-purpose Flour
      1 ea Large Egg                           3 ea Large Eggs
    3/4 c  Unbleached All-purpose Flour       16 oz Canned Peach Halves *
     24 oz Cream Cheese, Softened            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  Cold Water
    1/4 c  Sugar                               8 oz Cream Cheese, Softened
    1/4 ts Ground Nutmeg                     1/4 c  Sugar
    1/4 c  Margarine, Melted                   1 c  Eggnog
      1 ea Env. Unflavored Gelatin             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 1/2 ts Lemon Juice
      1 tb Sugar                             1/2 ts Grated Lemon Peel
      1 tb Margarine, Melted                 1/4 ts Vanilla
      8 oz Cream Cheese, Softened              1 ea Large Egg
    1/4 c  Sugar                               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            1/2 c  Sugar
      3 tb Margarine, Melted                 1/2 c  Milk
      1 ea Env. Unflavored Gelatin           1/4 c  Crushed Peppermint Candy
    1/4 c  Cold Water                          1 c  Whipping Cream, Whipped
     16 oz SOFT Philly Cream Cheese            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 ea Large Eggs
      3 tb Margarine, Melted                   1 c  Mint Chocolate Chips, Melted
      2 tb Sugar                               1 ts Vanilla
     24 oz Cream Cheese, Softened              3 ea Large Egg Whites
    2/3 c  Sugar                               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               5 tb Lemon Juice
      3 tb Margarine, Melted               1 1/2 ts Grated Lemnon Peel
     24 oz Cream Cheese, Softened              1 ts Vanilla
    3/4 c  Sugar                               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             3/4 c  Sugar
      3 tb Sugar                               3 ea Large Eggs
      3 tb Margarine, Melted                   1 ts Vanilla
     24 oz Cream Cheese, Softened             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 ts Vanilla
    1/2 c  Finely Chopped Pecans               3 ea Eggs
    1/3 c  Margarine, Melted                   1 c  Canned Pumpkin
     16 oz Cream Cheese, Softened            3/4 ts Cinnamon
    3/4 c  Sugar                             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: Black Forest Cheesecake Delight
 Categories: Cakes, Desserts
      Yield: 10 servings
 
      1 c  Chocolate Wafer Crumbs              6 oz Semi-sweet Chocolate Chips *
      3 tb Margarine, Melted                 1/4 ts Almond Extract
     16 oz Cream Cheese Softened              21 oz Cherry Pie Filling (1 Cn)
    2/3 c  Sugar                               1 x  Frozen Whipped ToppingThawed
      2 ea Large Eggs                     
 
  *    Chocolate Chips should be melted.
  ~--------------------------------------------------------------------------
  Combine crumbs and margarine, press onto bottom of 9-inch springform pan.
  Bake at 350 degrees F., 10 minutes. Combine cream cheese and sugar, mixing
  at medium speed on electric mixer until well blended. Add eggs, one at a
  time, mixing well after each addition. Blend in chocolate and extract; pour
  over crust.  Bake at 350 degrees F., 45 minutes. Loosen cake from rim of
  pan; cool before removing rim of pan. Chill. Top cheesecake with pie
  filling and whipped topping just before serving.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Orange Upside-Down Cheesecake
 Categories: Cakes, Desserts
      Yield: 10 servings
 
      1 ea Env. Unflavored Gelatin             1 c  Sugar
  1 1/2 c  Unsweetened Orange Juice            2 ts Grated Orange Peel
    1/4 c  Sugar                               1 c  Whipping Cream, Whipped
      2 c  Orange Section                      1 c  Vanilla wafer crumbs
      1 ea Env. Unflavored Gelatin           1/2 ts Cinnamon
    1/2 c  Unsweetened Orange Juice            3 tb Margarine, Melted
     24 oz Cream Cheese, Softened         
 
  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               16 oz Cream Cheese, Softened
      6 tb Margarine, Melted                 1/2 c  Sugar
     14 oz Carmels ( 1 bag)                    1 ts Vanilla
      5 oz (1 cn) Evaporated Milk              2 ea Large Eggs
      1 c  Chopped Pecans, Toasted           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                  1 ts Vanilla
     16 oz Cream Cheese, Softened              2 ea Large Eggs
    1/2 c  Sugar                               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: Coconut Choco Cheesecake
 Categories: Cakes, Desserts
      Yield: 10 servings
 
      1 c  Grham Cracker Crumbs              1/4 ts Salt
      3 tb Sugar                               5 ea Large Eggs
      3 tb Margarine, Melted               1 1/3 c  Flaked Coconut (3.5 oz Can)
      2 oz Unsweetened Baking Chocolate        1 c  Sour Cream
      2 tb Margarine                           2 tb Sugar
     16 oz Cream Cheese, Softened              2 tb Brandy
  1 1/4 c  Sugar                          
 
  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: Chocolate Orange Supreme Cheesecake
 Categories: Cakes, Desserts
      Yield: 10 servings
 
      1 c  Chocolate Wafer Crumbs            1/2 c  Sour Cream
    1/4 ts Cinnamon                            1 ts Vanilla
      3 tb Margarine, Melted                 1/2 c  Semi-sweet Choc. ChipsMelted
     32 oz Cream Cheese, Softened              2 tb Orange Flavord Liqueur
    3/4 c  Sugar                             1/2 ts Grated Orange Peel
      4 ea Large Eggs                     
 
  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: Caramel Brownies
 Categories: Desserts
      Yield: 25 servings
 
     14 oz Caramels                            1 c  Flour (sifted)
    1/3 c  Evaporated milk                     1 ts Baking powder
      8 oz German sweet chocolate            1/2 ts Salt
      6 tb Butter                              2 ts Vanilla
      4 ea Eggs                                6 oz Chocolate chips
      1 c  Sugar                               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_
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Marshmallow Bars
 Categories: Desserts
      Yield: 16 servings
 
      2 oz Unsweetened chocolate             1/2 c  Flour
    1/2 c  Butter                              1 ts Vanilla
      1 c  Sugar                               1 c  Chopped pecans
      2 ea Eggs                               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_
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Mint Sticks
 Categories: Desserts, Cookies
      Yield: 40 servings
 
-----------------------------------COOKIE-----------------------------------
      2 ea Eggs                              1/2 ts Peppermint extract
    1/2 c  Melted butter                     1/2 c  Flour
      1 c  Sugar                             1/2 c  Ground almonds
      2 oz Unsweetened chocolate melted  

-----------------------------PEPPERMINT FILLING-----------------------------
      2 tb Butter                              1 c  Confectioners sugar (sifted)
      1 tb Heavy cream                         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_
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Munchies
 Categories: Desserts, Cookies
      Yield: 48 servings
 
      1 c  Semi-sweet chocolate chips        1/2 c  Softened butter
      8 ea Marshmallows                      1/3 c  Packed brown sugar
      1 tb Water                               1 ea Egg
    3/4 c  Sifted flour                        2 ts Almond extract
    1/2 c  Sugar                             1/2 ts Vanilla
    3/4 ts Salt                            1 1/4 c  Quick cooking oats
    1/2 ts Baking sodaa                        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_
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Toffee Chip Squares
 Categories: Desserts, Cookies
      Yield: 96 servings
 
-----------------------------------COOKIE-----------------------------------
      1 c  Butter                          2 3/4 c  Flour
      3 c  Brown sugar                       1/2 ts Baking powder
      1 ts Vanilla                       

----------------------------------TOPPING----------------------------------
      6 oz Semi-sweet chocolate chips          1 tb Water
      3 tb Butter                              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                              1 ts Baking powder
    3/4 c  Sugar                             1/2 ts Salt
    1/4 c  Packed brown sugar                1/2 ts Cinnamon
      1 ea Egg                                 2 ts Vanilla
  1 1/2 c  Flour                               1 c  Finely chopped walnuts
      2 tb In. coff. powder No crystals       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                              1 c  Sifted flour
      4 oz Unsweetened chocolate               1 ts Baking powder
      4 ea Eggs                                1 ts Vanilla
      1 x  Pinch salt                          1 c  Chopped pecans
      2 c  Sugar                          
 
  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_
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: White Chocolate Brownies
 Categories: Desserts
      Yield: 24 servings
 
      6 tb Unsalted butter                     1 tb Vanilla
      8 oz Grated white chocolate              1 c  Flour
      2 ea Eggs                                1 c  Heaped semi-sweet choc chunk
    1/2 c  Sugar                          
 
  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_
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Raspberry Meringues
 Categories: Desserts, Candies
      Yield: 36 servings
 
      3 ea Eggs (room temp)                  3/4 c  Sugar
    1/4 ts Cream of tartar                   1/4 c  Raspberry preserves, seedles
      1 x  Dash salt                           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_
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Peanut Butter Chip Cookies
 Categories: Desserts, Cookies
      Yield: 48 servings
 
    1/2 c  Butter softened                     1 ts Baking soda
    3/4 c  Packed brown sugar                  1 c  Salted peanuts
    1/2 c  Chunky peanut butter                6 oz Semi-sweet chocolate chips
      2 ea Eggs                                6 oz (or) butterscotch chips
  1 1/2 c  Flour                          
 
  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_
 
-----
 
---------- 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 ea Egg yolk
    1/4 ts Salt                                1 ts Vanilla
      1 c  Butter softened                     1 c  Finely ground almonds
    2/3 c  Sugar                         

-------------------------CHOCOLATE DIPPING MIXTURE-------------------------
      6 oz Semi-sweet chocolate chips          1 x  Choc. or candy sprinkles
      3 tb Butter                              1 ts Vanilla
      1 tb Hot water                           1 c  Chopped pecans
 
  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 papereet chocolate chips
    er a---------ãnded.
  inches in diametouble boiler, over .  S+se ---- miChumove d---t buttC into
  
  ler, ov---- miCwded. over .  S+ Prepare S . D-ãnded.
  inches0mark eac--------------g"     1"e to cool.
  2. Beat eggs until light yellow; add salt, sugar, flour, and paking powder.
  Beat wles 1. Sift already sifte vanilla, and 1/2 c walnuts. Mix well. Wrap
  dough in res or barol on wire rack. Cut into sqm: _Cookinemania_ t,
  sugarlour and saium speed.  Add sugar, egg yolk, and vanaking pan. Pto two
  logs, each 1 two inches apart onto ungreased cook sheet. 3. Bake 9-12
  mismooth. Remove toven 225.  Cover cookie sheet with aluminum bowl, with
  electric hand mixer, beat egg whites, cream of tartar, and sal. slices put
  onto p.  In top of double boi water. 6;rate u Dessgre0. Lightly g4 c Ra0
  ~------urke 8-10 minu 30 until lightl-- wned. Remove frokacookie sheet and
  cool on ra 5. Prepare cver cloring and beat t----pieually addle r (tm)
  Databawder 1. Preheat oven to 325. Grease a 9" square baking pan. Melt
  butter and chocolate in small saucepan over low heat. Stir to bleCht---- to
  cool.
  2. Beat eggs until light yellow; add salt, sugar, flour, and paking powder.
  Beat wles h in wax paper anred pan and bake 35 minutes or untie bowl, cream
  butter with electrWrap dough inedium speed.  Add sugar, egg yolk, and
  vanilla.  Beatlour and saium speed.  Add sugar, egg 21bowl,ht----PieuFl
  sheet. 3. Bake 9-12 mismooth. Remove to
 3. Preheat ovt oven to 350.
  Lightly g mark each log at 1/4 inch intervals. With a sharp thin knfe, cut
  into slices and put onto prepared coh apart. 4. Bake 8-10 minu

 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cantaloupe Fruit Salad
 Categories: Fruits, Low-cal, Desserts
      Yield: 6 servings
 
      2 ea Med. Cantaloupes *                  1 c  Finely Chopped Walnuts
      1 ea Large Pineapple **                  1 ea Large Apple ***
      1 c  Raisins                             1 x  Low-fat Yogurt
      1 c  Fresh Shredded Coconut         
 
  *     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: Turkey Patties Oriental
 Categories: Low-cal, Poultry, Grill
      Yield: 4 servings
 
  1 1/4 lb Ground Turkey                       2 ea Tomatoes, med., cut in 1/8's
    1/3 c  Dry bread crumbs                    1 x  Oriental Sauce
      1 ea Egg                                 1 c  Chicken broth
    3/4 ts Garlic salt                         1 tb Soy sauce
      1 tb Cooking oil                         2 ts Cornstarch
      2 ea Stalks celery, cut diagonal         1 ts Sugar
      1 ea Onion, cut in thin rings            1 ts Vinegar
      1 x  Green pepper, cut 3/4"pieces        1 x  Dash, white pepper
 
  Mix first 4 ingredients.  Form into 4-6 patties, each about 3/4-thick. Heat
  oil in large skillet over medium-high heat. Saute burgers 3 mediums each
  side, until browned.  Mix Oriental Sauce and pour over burgers; bring to a
  boil, stiring occasionaly. Reduce heat; add celery, onion and pepper.
  Simmer, covered, 6 minutes.  Salt and pepper to taste.  Add tomato; simmer
  2 to 3 minutes, until meat is no longer pink.
  ~--------------------------------------------------------------- Turkey
  Store Cookbook Offer 80 page color cookbook with over 100 recipes for any
  occasion. $1.95 The Turkey Store Cookbook allow 6 weeks for delivery.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Yogurt Dip
 Categories: Dips, Vegetables, Low-cal, Appetizers
      Yield: 1 servings
 
      8 oz Plain Yogurt                      1/3 ts Dill weed
    1/2 c  Shredded cucumber, drained     
 
  Combine all ingredients; mix well.  Serve with vegetables dippers. 1 1/4
  cup.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Baked Zucchini With Tomatoes
 Categories: Vegetables, Low-cal
      Yield: 4 servings
 
      3 ea Zucchini, medium sized            1/2 ts Salt
      2 ea Tomatoes, medium sized            1/8 ts Pepper, black
      1 x  Sweet geen pepper, medium         1/4 c  Olive oil
      1 x  Yellow onion, medium sized     
 
  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: Dieter's Taco Salad
 Categories: Low-cal, Salads, Mexican
      Yield: 4 servings
 
      1 lb Ground beef, lean                 1/4 ts Garlic powder
      1 x  Onion, medium                       1 tb Water
      1 x  Green pepper, large, chopped        4 x  Tortillas, 8-inch
      8 oz Tomatoe sauce, no-salt              4 c  Lettuce, shredded
      1 tb Vinegar                            12 x  Tomatoes, cherry, halved
      1 ts Mustard, dry                        1 x  Carrot, medium, shredded
    1/2 ts Pepper, red, crushed              1/4 c  Parmesan cheese, grated
    1/2 ts Basil, dried, crushed          
 
  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: Seafood Pasta Salad
 Categories: Low-cal, Salads, Seafood, Pasta, Vegetable
      Yield: 4 servings
 
      2 c  Pasta, tri-colored spiral         1/2 c  Zucchini, sliced
      1 c  Shrimp, cooked                    1/3 c  White wine worcestershire
    1/3 c  Green pepper, diced               1/3 c  Mayonnaise
    1/4 c  Carrots, sliced                
 
  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,
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Stir-Fried Beef Salad
 Categories: Low-cal, Salads, Main dish
      Yield: 4 servings
 
      1 lb Beef round steak, boneless          1 x  Onion,sliced      *
      2 tb Oil, cooking                        1 ts Italian seasoning
      1 x  Garlic clove, minced                1 ts Salt, seasoned
      8 oz Mushrooms, fresh, sliced          1/8 ts Pepper, red, ground
      1 x  Cucumber, chopped                   1 x  Tomatoe,large   **
      1 x  Green pepper, strips                8 oz Spinach leaves, fresh
 
  * Seperated into rings ** cut into wedges
  ~--------------------------------------------------------------------------
  PER SERVING: 238 cal., 24g pro., 11g carbo., 12g fat, 59mg chol., Partially
  freeze beef; slice thinly across the grain into bite-size strips. In wok or
  large skillet cook half the beef in hot oil till browned on all sides.
  Remove from pan. Repeat with remaining beef and garlic; remove from pan.
  Add mushrooms, cucumber, green pepper strips, onions rings, Italian
  seasoning, salt, and red pepper to wok.  Stir-fry 3 minutes or till
  vegetables are crisp-tender.  Return beef to wok; add tomatoe.  Cook 1 to 2
  minutes or till heated through. Remove meat-vegetable mixture to serving
  bowl; keep warm. Add spinach leaves to wok; cover and cook for 1 minute or
  till slightly wilted. To serve, arrange spinach on four bowls or plates;
  spoon meat mixture atop. BETTER HOMES AND GARDENS
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chinese Coleslaw
 Categories: Low-cal, Salads
      Yield: 8 servings
 
      4 c  Chinese cabbage, shredded         1/4 c  Green onions, sliced
  8 1/4 oz Pineapple, crushed, drained*      1/4 c  Mayonnaise, reduced calor.
      8 oz Water chestnuts, sliced **          1 tb Mustard, prepared
      1 c  Parsley, fresh, snipped             1 ts 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
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Broccoli Pasta Toss
 Categories: Low-cal, Pasta, Vegetables
      Yield: 4 servings
 
      2 c  Broccoli flowerets                  3 tb Parmesan cheese, grated
      4 oz Fettuccine, broken up               1 ts Sesame seed, toasted
      1 tb Oil, cooking                      1/8 ts 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
 
-----
 
---------- 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               1/2 ts Mustard, dry
      2 tb Honey                               8 c  Spinach, fresh, torn
      3 tb Oil, salad                          1 x  Papaya, medium  *
      1 ts Poppy seed                      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
  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
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Strawberry Sorbet
 Categories: Low-cal, Desserts, Ice cream, Fruits
      Yield: 6 servings
 
      1 pt Strawberries, fresh  *            1/4 c  Honey
    3/4 c  Orange juice                        2 x  Egg whites
    1/2 c  Milk                                1 tb Honey
 
  * or fresh rasberries ( about 2 cups)
  ~--------------------------------------------------------------------------
  PER SERVING: 101 cal., 2g Pro., 22g Carbo., 1g fat, 0mg chol., 28mg Sodium
  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: Pork Pinwheels With Apricot Stuffing
 Categories: Low-cal, Main dish, Meats
      Yield: 6 servings
 
      1 lb Pork tenderloin               

-----------------------------------SAUCE-----------------------------------
  1 1/2 ts Cornstarch                          2 tb Celery, chopped
      1 x  Nutmeg, (dash)                      1 tb Margarine
      1 c  Apricot nectar                    1/8 ts Cinnamon, ground
      1 ts Bouillon, chicken, instant *        1 x  Pepper, black, (dash)
    2/3 c  Water, hot                          2 c  Whole wheat bread cubes
    1/3 c  Apricots, dried, snipped       
 
  ~---------------------------APRICOT STUFFING------------------------------
  * instant chicken bouillion granules
  ~--------------------------------------------------------------------------
  PER SERVING: 198 cal., 19g Pro., 19g carbo., 5g fat, 56mg Chol., 207 Sodium
  Split tenderloin lenghwise, cutting to, but not through, opposite side;
  open out flat.  Pound tenderloin lightly with meat mallet to a 10x6
  rectangle. APRICOT
  STUFFING-----------------------------------------------------------
  Dissolve bouillon in hot water, pour  over apricots.  Let stand 5 minutes.
  Cook celery and onion in margarine until tender but not brown.  Remove from
  heat; stir in cinnamon and pepper.  In a large bowl mix bread cubes, onion
  mixture, and apricot mixture; toss lightly to moisten.
  ~--------------------------------------------------------------------------
  Spread stuffing evenly over tenderloin.  Roll up jelly-roll style, starting
  from short side.  Secure meat roll with wooden toothpicks or tie with
  string at 1-inch intervals.  Cut meat roll into six 1-inch slices. Place
  meat slices on rack of unheated broiler pan, cut side down. Broil 4 inches
  from heat 12 minutes.  Turn; broil 11 to 13 minutes more or till done.
  Remove toothpicks or string; transfer meat to a serving platter. Meanwhile,
  for SAUCE, combine cornstarch and nutmeg.  Stir in apricot nectar. Cook and
  stir till mixture is bubbly.  Cook and stir 2 minutes more. SERVE sauce
  with meat slices. BETTER HOMES AND GARDENS (MENU) Pork Pinwheels with
  Apricot Stuffing       198 cal.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chicken Parmesan
 Categories: Low-cal, Poultry, Main dish
      Yield: 6 servings
 
    1/3 c  Parmesan cheese, grated             1 tb Flour, all-purpose
    1/4 ts Italian seasoning, crushed        1/2 c  Milk, skim
      3 x  Chicken breast,     *               5 oz Spinach, frozen    **
    1/4 c  Green onion, sliced                 1 tb Pimiento, chopped
      1 tb Margarine                      
 
  * chicken breast, (about 2 1/4 pounds total), skinned, boned, and halved **
  1/2 of a 10-ounce package frozen chopped spinach, thawed and drained
  ~--------------------------------------------------------------------------
  PER SERVING:  202 cal., 30g Pro., 4g Carbo., 7g fat, 77mg Chol., In a small
  mixing bowl combine cheese and Italain seasoning.  Roll chicken pieces in
  cheese mixture to coat lightly; set remaining cheese mixture aside. ARRANGE
  pieces in an 8x8x2-inch baking dish.  In a small saucepan cook onion in hot
  margarine till tender.  Stir in flour; add milk all at once. Cook and stir
  till bubbly; stir in drained spinach and pimiento.  Spoon spinach mixture
  over chicken; sprinkle with remaining cheese mixture. Bake, uncovered, in a
  350F oven for 30 to 35 minutes or till tender. BETTER HOMES AND GARDENS
  MENU:  CHICKEN PARMESAN                              202 CAL.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Lemon Asparagus And Carrots
 Categories: Low-cal, Vegetables
      Yield: 6 servings
 
    1/2 lb Carrots, small                      1 x  Lemon pepper (dash)
      8 oz Asparagus spears, frozen          1/8 c  Lemon juice
 
  PER SERVING:  26 cal., 1g Pro., 6g Carbo., 0g fat, 0mg Chol., 19mg Sodium
  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
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pineapple, Pear Mold
 Categories: Low-cal, Fruits
      Yield: 8 servings
 
      2 x  Gelatin, unflavored, envelop        2 x  Pears, medium       **
  2 1/2 c  Orange juice                        3 tb Green pepper, optional ***
     20 oz Pineapple, crushed  *          
 
  * 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
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Peach Bavarian
 Categories: Low-cal, Desserts, Fruits
      Yield: 8 servings
 
    1/4 c  Sugar                               2 x  Egg whites
      1 x  Gelatin, unflavored, envelop        2 tb Sugar
      1 c  Peach slices, frozen   *          1/2 c  Cream, whipping
      8 oz Yougart, peach                 
 
  * frozen unsweetened peach slices, thawed
  ~--------------------------------------------------------------------------
  PER SERVING: 132 cal., 3g Pro., 18g Carb., 6g fat, 41mg Chol., 36mg Sodium
  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: Japanese Skewered Lamb (Low-Cal)
 Categories: Low-cal, Main dish, Meats
      Yield: 8 servings
 
      2 lb Lean boneless lamb                  2 tb Sherry
    1/4 c  Soy sauce                           2 ea Garlic cloves
      1 tb Honey                             1/4 ts Ground ginger
      2 tb Vinegar                         1 1/2 c  Bouillon
 
  Before cooking:  Cut the lamb into strips that are 1/8 inch thick, 1/2 inch
  wide and 3 inches long across the grain.  Combine the remaining ingredients
  (crushing the garlic with a garlic press), and pour the mixture over the
  meat.  Turn the meat to coat it well and let it stand uncovered for 1 hour
  at room temperature - or covered overnight in the refrigerator.  Turn the
  meat occasionally so it gets seasoned evenly. Weave the meat onto skewers.
  Broil them about 4 inches from the heat source for about 2 minutes on each
  side. Makes 8 servings. Calories per serving: 248
 
-----
 
---------- 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             13 1/2 oz Evaporated skim milk, can
      1 c  Broccoli, frozen, cut               8 oz Corn, whole kernal, drained
      1 c  Mushrooms, fresh, sliced            1 tb Pimiento, chopped
    1/2 c  Onion, chopped                    1/4 ts Salt
      1 tb Margarine                         1/8 ts Pepper
      2 tb Flour, all-purpose             
 
  PER SERVING:  116 Cal., 8g Pro., 17g Carbo., 3g fat, 2mg chol., 477 Sodium
  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
 
-----
 
---------- 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 x  Green pepper, medium, choppe
      1 c  Onion, chopped                      1 x  Carrot, medium, shredded
      2 x  Garlic cloves, minced               1 ts Thyme, dried, crushed
      1 tb Oil, cooking                      1/4 ts Pepper
     16 oz Tomatoes, cut up, can               4 x  Hot sauce, bottled, (dashes)
      8 oz Tomatoe sauce, sodium reduce       20 oz Whole baby clams,drained,can
      1 x  Potato, peeled, chopped             2 tb Parsley, snipped
      1 x  Celery, stalk, chopped         
 
  * fresh or frozen shrimp
  ~--------------------------------------------------------------------------
  PER SERVING:  175 cal., 18g Pro., 18g Carbo., 4g fat, 78mg Chol., 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
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Szechwan Chicken Soup
 Categories: Low-cal, Soups, Poultry, Desserts
      Yield: 6 servings
 
      3 x  Condensed chicken broth *           2 x  Apples, medium, cored   ****
      3 oz Oriental noodles        **          6 oz Pea pods, frozen, cut up
    1/2 ts Pepper, red, ground                 4 x  Green onions,          *****
      3 c  Chicken, cooked, cubed, ***    
 
  * 10 3/4 -ounce broth                     ** chicken flavored, broken up
  *** frozen chicken cubes                  **** cored and coarsely chopped
  ***** onions, bias-sliced into 1 1/2-inch length
  ~--------------------------------------------------------------------------
  PER SERVING: 259 Cal., 28g Pro., 20g Carbo., 7g fat, 54mg Chol., In a large
  saucepan or Dutch oven stir together chicken broth, noodles and flavoring
  packet, red pepper, and 3 soup cans (3 3/4 cups) water. Bring to boiling;
  reduce heat.  Cover and simmer for 10 minutes.  Stir in remaining
  ingredients.  Return to boiling.  Serve at once. BETTER HOMES AND GARDENS
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pork Chops Dijon
 Categories: Low-cal, Main dish
      Yield: 4 servings
 
      4 x  Pork loin chops, 1/2 thick          2 tb Italian salad dressing  *
      1 x  Onion, medium                     1/4 ts Pepper
      3 tb Dijon-style mustard            
 
  * low-calorie dressing
  ~--------------------------------------------------------------------------
  PER SERVING: 248 cal., 25g Pro., 2g Carbo., 14g fat, 80mg Chol., 390 Sodium
  Trim excess fat from chops.  Spray a 10-inch skillet with nonstick spray
  coating.  Brown chops on both sides in hot skillet.  Remove chops.  Add
  onions; cook and stir over medium heat 3 minutes.  Push onions aside;
  return chops to skillet.  Combine mustard, dressing and pepper; spread over
  chops.  Cover; cook over medium-low heat 15 minutes or till meat is tender.
  BETTER HOMES AND GARDENS
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Steak Vegetable Pockets
 Categories: Low-cal, Meats, Main dish, Vegetables
      Yield: 4 servings
 
    3/4 lb Beef top round steak,  *            8 x  Pea pods, halved crosswise
  1 1/2 c  Broccoli, fresh,       **           6 x  Mushrooms              **
      1 x  Carrot, small          **           1 x  Tomato, small, chopped
      1 x  Onion, small           **           3 tb Soy sauce
    1/2 x  Green pepper                    1 1/2 ts Cornstarch
      1 tb Oil, cooking                        4 x  Pita bread rounds, halved
 
  * boneless steak ** thinly sliced vegetables
  ~--------------------------------------------------------------------------
  PER SERVING: 406 cal., 28g Pro., 53g Carbo., 9g fat, 46mg Chol., Thinly
  slice beef into bite-size strips.  Spray a wok or large skillet with
  nonstick spray coating.  Heat wok or skillet over high heat.  Add broccoli,
  carrot, onion, green pepper; stir-fry for 7 minutes.  Add pea pods,
  mushrooms, and tomatoe; stir-fry for 2 minutes.  Remove vegetables. Add
  cooking oil; heat over high heat.  Stir-fry beef in hot oil 3 minutes.
  Combine 1/4 cup cold water and soy sauce; blend in cornstarch. Add to wok
  or skillet.  Cook and stir till bubbly.  Return vegetables to wok; heat
  through. Spoon mixture into halved pita bread rounds. BETTER HOMES AND
  GARDENS
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Vegetable Style Rarebit
 Categories: Low-cal, Vegetables, Main dish
      Yield: 2 servings
 
    1/4 c  Cabbage, finely chopped             2 tb Radishes, finely chopped
    1/4 c  Carrot, finely chopped              2 x  Bread, whole wheat, toasted
      2 tb Green pepper, finely chopped        1 c  Cheese, cheddar, shredded
      2 tb Celery, finely chopped            1/4 c  Alfalfa sprouts
      2 tb Onion, finely chopped               1 x  Red pepper (dash)
 
  PER SERVING: 308 cal., 18g Pro., 17g Carbo., 20g fat, 60mg Chol., Combine
  first 6 ingredients.  Top each slice of toast with 1/2 cup of vegetable
  mixture.  Place slices on baking sheet.  In a small saucepan combine
  cheese, pepper, and 2 Tablespoons water.  Cook and stir till cheese is
  melted.  Spoon over sandwiches.  Broil 4-inches from heat for 5 minutes or
  till cheese is bubbly.  Transfer to serving plates.  Top with sprouts.
  BETTER HOMES AND GARDENS
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Skillet Chicken And Rice
 Categories: Low-cal, Main dish, Poultry, Rice
      Yield: 6 servings
 
      2 lb Chicken pieces, skinned           1/2 c  Onion, chopped
      3 c  Mushrooms, fresh, sliced            1 ts Poultry seasoning
      4 x  Carrots, peeled, sliced 1/2"        1 ts Bouillon, chicken, granules
    3/4 c  Rice, long grain                  1/4 ts Salt
 
  PER SERVING: 265 Cal., 25g Pro., 27g Carbo., 6g fat, 67mg Chol., Spray a
  12-inch skillet with nonstick spray coating.  Brown chicken pieces on all
  sides over medium heat about 15 minutes.  Remove chicken. Drain fat from
  skillet, if neccessary.  Add mushrooms, carrots, rice, onion, bouillon,
  poultry seasoning, 2 cups water, salt.  Place chicken atop rice mixture.
  Cover; simmer 30 minutes or till chicken and rice are done. BETTER HOMES
  AND GARDENS
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Fruit Smoothie
 Categories: Low-cal, Beverages, Fruits
      Yield: 4 servings
 
      8 oz Fruit cocktail, can, chilled      1/2 ts Vanilla
      1 c  Milk                              1/2 c  Ice cubes
    1/4 c  Nonfat dry milk powder              2 x  Cinnamon, ground (dashes)
 
  PER SERVING:  87 cal., 5g Pro., 16g Carbo., 0g fat, 3mg Chol., 81 Sodium 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
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Quick Crab Cakes
 Categories: Low-cal, Seafood
      Yield: 4 servings
 
     12 x  Crackers, soda                      2 ts OLD BAY SEASONING       *
      2 x  Eggs                              1/4 ts Pepper, red, crushed
      2 tb Mayonnaise                          1 lb Crabmeat, lump
      1 ts Worcestershire sauce           
 
  * OLD BAY SEASONING is a prepared blend of celery salt, spices and paprika;
  look for it where spices are located.
  ~--------------------------------------------------------------------------
  PER SERVING: 246 Cal., 27g Pro., 11g fat, 7g Carbo., 525mg Sodium In a
  large bowl, combine crushed crackers and next 5 ingredients.  With fingers,
  pick through crabmeat to remove any shells.  Place crabmeat in bowl with
  cracker mixture; with rubber spatula, gently fold mixture together. Form
  into 4 patties.  Spray a large skillet with non-stick cooking spray; heat
  over medium heat.  Add patties, cook until browned 12-15 minutes. Serve
  with Coleslaw (optional)
 
-----
 
---------- 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: Herbed Corn On The Cob
 Categories: Vegetables, Low-cal, Microwave
      Yield: 4 servings
 
      4 x  Corn, ears, medium                1/8 ts Chervil, dried
      2 tb Margarine                         1/8 ts Thyme, dried
    1/8 ts Basil, 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 pt Yogurt, frozen, vanilla
    1/4 c  Apricot preserves                   4 tb 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: 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 tb Chopped onions                      2 tb Olive oil
      1 ts Salt                              1/2 ts Pepper
 
  Combine ingredients and bake in loaf @ 350 degrees for about 30 minutes.
  From: Theresa Bryant
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Hot And Sour Soup
 Categories: Vegetarian, Soups, Desserts
      Yield: 4 servings
 
    1/2 c  Dried mushrooms                     1 tb Soy sauce
      1 c  Warm water                          2 tb Cornstarch
      3 c  Vegetable stock (see *)           1/4 c  Water
      1 tb Dry sherry                        1/2 ts White pepper  1/2to 3/4 t.
    1/2 c  Sliced bamboo shoots **             1 ts Seasame oil
      4 oz Tofu, diced                         1 ea Egg, lightly beaten
    1/2 c  Frozen peas, thawed                 2 ea Green onions ***
      2 tb White wine vinegar                  1 x  Salt (to taste)
 
  * See vegetable stock recipe or use Vegetarian- style instant bouillon. For
  each cup of vegetable stock specified in recipe, dissovle 1 teaspoon
  vegetable-flavored granules or 1 cube vegetable stock base in 1 cup boiling
  water. ** Cut in matchstick pieces, or 1/2 cup sliced water chestnuts. ***
  (including tops) Cut into 1-inch diagonal slices. Cover mushrooms with
  water and let stand for 30 minutes.  Remove mushrooms; cut off and discard
  stems.  Thinly slice mushrooms and set aside. Measure soaking water
  (discard any sandy portion at the bottom) and add enough stock to make a
  total of 4 cupcs liquid.  Place in a 2-quart pan and add sherry, bamboo
  shoots, and sliced mushrooms.  Bring to a boil, then reduce heat; cover and
  simmer for 15 minutes.  Add tofu, peas, white vinegar, and soy; heat for 3
  minutes. In a small bowl, stir together cornstarch and the 1/4 cup water.
  Add to soup and cook, stirring, until slightly thickened. Turn off heat.
  Add pepper and seasameoil. Stirring continuously, slowly pour egg into
  soup. Sprinkle with onion; add salt to taste. Makes four 1-1/2 cup
  servings. Per serving: 6 gram protein, 10 grams carbohydrates, 63
  milligrams cholesterol, 95 calories. From: Sunset Menus & Recipes for
  Vegetarian Cooking
 
-----
 
---------- 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 ts Salt
      2 ea Stalks celery                       6 ea Large sprig parsley
      2 ea Onions. large                     1/2 ea Bay leaf
      2 tb Butter                              1 ts 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 tb Salad oil                           6 x  Eggs
      1 x  Small onion, finely chopped       1/8 ts Pepper
      1 x  Clove garlic, minced/pressed      1/4 ts Dry basil
      2 x  Large Swiss Chard *               1/4 ts 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, Desserts
      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 ts Salt                                2 c  Fresh sshelled tiny peas
    1/8 ts White pepper                        2 c  Half and half (light cream)
      2 tb Butter or margarine                 3 tb 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 ts Pepper
      2 c  Tomato juice                        1 x  Cucumber  *
      2 tb Lemon juice                         1 x  Green pepper **
      2 tb Green taco sauce                    4 x  Large tomatoes ***
      1 ts Sugar                               3 x  Green onions ****
    1/2 ts 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 ts 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 tb 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 tb 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. 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 tb Lemon juice                         1 pk (3 oz.) cream cheese***
    1/4 c  Salad oil                           1 ea Small avocado
    1/2 ts 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: Vegetables, Salads
      Yield: 6 servings
 
    2/3 c  Water                               3 ea Eggs
      5 tb Butter or margarine               3/4 c  Shredded Swiss cheese
    1/4 ts 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 ts Dijon mustard                       1 c  Celery, thinly sliced
    1/4 ts 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 ts Organo
      1 ea Minced clove of garlic            1/4 ts 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 tb 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 ts Salt
      1 x  Med. green pepper, *                1 ts Dried basil leaves
      2 x  Med. tomatoes, diced              1/4 ts Ground black pepper
      2 c  Red kidney beans, drained **        3 c  Boiling water
      1 pk Frozen baby lima beans,10 oz        2 tb 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 ts Dried oregano leaves,crumble
      3 tb 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: Grilled Turkey Shish Kabob
 Categories: Poultry, Low-cal, Grill
      Yield: 4 servings
 
  1 1/4 lb Turkey Breast Tenderloins           8 ea Cherry Tomatoes
    1/3 c  Chili Sauce                         1 x  Zucchini medium (1/2" slices
      2 tb Lemon Juice                       1/2 x  Green Pepper (2" squares)
      1 tb Sugar                               2 ea Onions (cut into 1/4's)
      2 ea Bay Leaves                          2 tb Cooking Oil
      8 ea Mushrooms                      
 
  Cut turkey tenderlions into 1 1/2-inch cubes.  Mix next 4 ingredients; pour
  over turkey cubes.  Toss to coat; refrigerate at least 4 hours or
  overnight, stirring occasionally. Thread turkey and vegetables alternately
  on skewers.  Brush lightly with oil.  Broil or grill 6" from heat or coals
  for 10 minutes.  Turn and brush occasionally with marinade.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Shrimp & Scallop Kabobs
 Categories: Fish, Main dish
      Yield: 6 servings
 
      1 lb Large Raw Shrimp                    2 tb Chopped Crystalized GingerOR
      1 lb Sea Scallops, Cut In Half       1 1/2 ts Ground Ginger
    1/2 c  Vegetable Oil                       1 ts Onion Powder
    1/4 c  Lemon Juice                        16 oz (1 cn) Pinapple Chunks
    1/4 c  Imported Soy Sauce If Avail.        2 ea Small Zucchini, Sliced
      2 ea Cloves Garlic Finely Chopped   
 
  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: Zucchini Patties
 Categories: Vegetables, Low-cal
      Yield: 4 servings
 
      2 tb Butter or margarine                 2 x  Eggs, lightly beaten
      3 tb Vegetable oil                     1/2 ts Salt
  3 1/2 c  Zucchini, coarsely grated         1/8 ts Pepper, black
    1/4 c  Flour, all-purpose             
 
  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: Stuffed Zucchini #2
 Categories: Vegetables, Main dish, Low-cal
      Yield: 4 servings
 
      2 x  Zucchini, 6-7"long                1/8 ts Pepper, black
      1 c  Corn, whole-kernel, frozen          2 tb Green onions, chopped
    1/2 c  Cottage Cheese, small curd        1/4 c  Parmesan Cheese, grated
    1/8 ts Salt                           
 
  SERVE AS A VEGETABLE MAIN COURSE.  WHILE THE SQUASH IS BAKING YOU'LL HAVE
  MORE THAN ENOUGH TIME TO MAKE A TOMATO SALAD. Preparation: 15 min Cooking:
  15 min         Calories per serving: 125 1. Preheat the oven to 400F. Cut
  the squash in half lengthwise and scoop the seeds out of each half with a
  teaspoon. 2. Mix together the corn, cottage cheese, salt, pepper, and green
  onions. Spoon the mixture into the squash halves, mounding it slightly. Top
  with Parmesan chhese. 3. Place the squash in a buttered 8 x 8 x 2 baking
  dish and bake, uncovered for 15 minutes, or until the squash is tender and
  the cheese topping has melted. YOU CAN ALSO USE YELLOW SQUASH QUICK,
  THRIFTY COOKING, READER'S DIGEST
 
-----
 
---------- 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 ea Bacon slices                        1 tb Salt
     12 x  Onions, small white                 2 ts Sugar
      1 x  Green pepper, small diced         1/4 ts Pepper, white
      2 c  Hot water                           6 ea Zucchini, small, 1" chunks
      1 lb Green beans                         2 x  Celery stalks, 1" slices
      6 ea Ears of corn, broken-1/3s           1 x  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: Zucchini Bread
 Categories: Breads, Cakes, Desserts
      Yield: 2 servings
 
      3 ea Eggs                                2 ts Cinnamon
      1 c  Oil                                 1 ts Salt
      2 c  Shreaded raw zucchini               2 ts Vanilla
  1 3/4 c  Sugar                               1 c  Chopped nuts
    1/4 ts Baking powder                       2 c  Flour
      2 ts Baking soda                    
 
  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: Gazpacho
 Categories: Soups, Vegetables, Appetizers
      Yield: 4 servings
 
      1 x  Zucchini                            3 x  Garlic, cloves
      1 x  Green pepper, small               1/2 ts Cumin
      1 x  Onion, small                      1/4 ts Chili powder
      1 x  Cucumber                            4 tb Olive oil
      1 x  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 And Tomato Salad
 Categories: Salads, Vegetables, Low-cal
      Yield: 4 servings
 
      4 x  Zucchini                          1/4 c  Italian dressing
      3 x  Tomatoes                       
 
  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
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Baked Zucchini Boats
 Categories: Vegetables, Main dish
      Yield: 8 servings
 
      4 x  Zucchini, medium                  1/2 lb Ground beef, lean
      1 c  Rice,long grain cooked            1/2 c  Bread crumbs
      1 x  Onion, yellow, chopped              2 c  Spaghetti sauce,canned *
      1 x  Garlic clove, chopped               3 tb Dill, fresh, chopped
      1 ea Egg, beaten                         2 tb Parsley, fresh, chopped
      2 tb Olive oil                           2 tb 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: Zucchini Fritatta
 Categories: Cheese/eggs, Vegetables, Main dish
      Yield: 4 servings
 
      1 x  Zucchini                            2 tb Water
      2 tb Bread crumbs                        3 tb Parmesan or Romano cheese
      2 tb Milk                                1 tb Butter or oil
    1/2 ts Lemon peel, fresh, grated         1/4 ts Nutmeg
      6 ea Eggs                                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. THE
  ANDERSONS' FOOD GARDEN
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Zucchini Fritters
 Categories: Vegetables, Appetizers
      Yield: 8 servings
 
      5 tb Bisquick                            2 ea 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
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Spicy Pineapple Zucchini Cake
 Categories: Cakes, Desserts
      Yield: 12 servings
 
      4 ea Eggs                                2 ts Baking soda
      1 c  Oil, salad                          1 ts Salt
      2 c  Sugar                               1 ts Baking powder
      2 ts Vanilla                         1 1/2 ts Cinnamon
      2 c  Zucchini, grated                  3/4 ts Ground nutmeg
      8 oz Pineapple, crushed, drained         1 c  Walnuts
      3 c  Flour                               1 c  Currents or raisins

---------------------------CREAM CHEESE FROSTING---------------------------
      3 oz Cream cheese                      1/4 ts Lemon flavoring
    1/2 ts Almond flavoring                    8 oz Powdered sugar
      4 tb Margarine                      
 
  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
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Vegetable Soup
 Categories: Soups, Itali, Desserts
      Yield: 8 servings
 
      8 c  Chicken broth (see recipe)          1 ea Potato, peeled, chopped
    1/3 c  Olive oil                           2 ea Zucchini, finely chopped
    1/4 c  Chopped parsley                     1 ea Large tomato, chopped
      4 ea 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 ea Pieces prosciutto rind
      1 ea Medium onion, finely chopped        1 x  Salt, to taste
      2 ea Carrots, finely chopped             1 x  Pepper, to taste
      1 ea 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.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chunky Beef Fritters
 Categories: Beef, Roast, Meats
      Yield: 5 servings
 
      2 lb Cooked Unseasoned RoastBeef*    1 1/2 c  Self-Rising Flour
      6 tb Milk                                4 ts Salt
      1 tb Unbleached All-purpose Flour      1/4 ts Pepper
      3 ea Large Eggs, Beaten             
 
  *    Cooked Roast Beef should be cut into 1/2 to 1-inch pieces.
  ~-------------------------------------------------------------------------
  Combine milk and flour; stir into eggs.  Combine self-rising flour, salt
  and pepper.  Dip roast beef chunks in egg mixture and dredge in flour
  mixture.  Fry in hot deep fat until browned and heated through.  Drain on
  absorbent paper towels and serve hot. NOTE: Serve in divided serving dish
  surrounded by pickles, cherry tomatoes, green pepper rings, carrot curls,
  celery sticks and parsley, as desired.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Barbecued Beef Roll
 Categories: Steak, Beef, Meats
      Yield: 6 servings
 
      1 ea Full Cut Round Steak *            3/4 c  Shredded Cheddar Cheese
    3/4 c  Catsup                            1/4 c  Whole Kernal Corn
    1/3 c  Chil Sauce                        1/4 c  Chopped Green Pepper
    1/4 c  Brown Sugar                       1/4 c  Chopped Pitted Ripe Olives
    1/4 c  Wine Vinegar                      1/2 c  Unbleached All-purpose Flour
      2 tb Steak Sauce                         3 tb Cooking Oil
    1/2 ts Cumin                             1/4 c  Water
    1/2 ts Chili Powder                      1/4 c  Shredded Cheddar Cheese
      1 ts Meat Tenderizer                     2 tb Sliced Pitted Ripe Olives
    1/2 ts Salt                                3 ea Tomato Roses
    1/2 ts Pepper                              1 x  Green Pepper Slices
 
  *     Steak shoud be cut 1/2 to 3/4-inch thick and weigh approximately 2 to
  2 1/2 lbs.
  ~-------------------------------------------------------------------------
  Combine catsup, chili sauce, brown sugar, wine vinegar, steak sauce, cumin
  and chil powder in small saucepan; cook slowly 20 minutes.  Meanwhile,
  remove bone from round steak; sprinkle with tenderizer, salt and pepper and
  pound with mallet.  Brush top of steak with 1/2 cup barbecue sauce.
  Sprinkle with 3/4 c shredded Cheddar cheese, corn, green pepper and 1/4 cup
  sliced ripe olives.  Beginning with long side, roll steak tightly and tie
  with string.  Dredge steak roll in flour, brown lightly in cooking oil in
  electric frying pan.  Pour remaining barbecue sauce and water over steak.
  Cover tightly and cook slowly for 1 1/2 hours or until meat is tender.
  During last 5 minutes of cooking time, remove strings and sprinkle top of
  meat with 1/4 cup shredded Cheddar cheese and 2 T sliced ripe olives. Place
  steak roll on warm serving platter.  Granish with tomato roses. Place green
  pepper slices around roses for leaf effect. Serve remaining barbedcue sauce
  with beef roll. NOTE: Tomatoe Roses: Using 3 tomatoes, pare each with a
  very sharp knife, starting at the rounded top and conginuing in a circular
  manner around the tomato to obtain a strip of peel approximately 10 inches
  long and 1 inch wide. (Pare off only the skin.) Wrap one end of one strip
  around tip of index finger. Continue wrapping, forming the petals of a
  rose.  Gently lift tomato rose from finger tip to serving paltter. Repeat
  for other roses.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Dutch Spiced Beef
 Categories: Steak, Beef, Meats
      Yield: 4 servings
 
      2 lb Beef Round Steak *              1 1/2 tb Vinegar
    1/2 ts Salt                                1 ts Prepared Mustard
    1/8 ts Pepper                              1 ea Bay Leaf
      6 tb Butter                              2 ea Whole Cloves
      1 ea Large Spanish Onion **              4 ea Canned Spiced Onions
      1 tb Water                              12 ea Strips Pimiento
 
  *    Steak should be 3/4 inch thick. ** Onion should be thickly sliced.
  ~-------------------------------------------------------------------------
  Cut steak into 4 pieces; rub with salt and pepper.  Heat butter in large
  frying-pan until hot but not brown.  Brown meat on both sides; remove to
  platter.  Add sliced onions to frying-pan and fry lightly; remove from pan.
  Add water to frying-pan, scraping pan to loosen any bits of beef. Return
  meat to pan; cover with onion slices.  Add vinegar, mustard, bay leaf and
  cloves.  Cover and cook slowly 1 1/2 hours or until tender, turning every
  1/2 hour.  Place steaks on serving platter.  Remove bay leaf and cloves and
  place onions on platter.  Granish each steak with 1 spiced onion and 3
  pimiento strips.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Deli Brisket Bake
 Categories: Brisket, Beef, Meats
      Yield: 4 servings
 
  2 1/2 lb Beef Brisket                       27 oz (1 cn) Sauerkraut
    1/2 c  Prepared Mustard                  1/4 lb Grated Swiss Cheese
    1/4 c  Whole Mixed Pickling Spices    
 
  Place brisket on aluminum foil.  Spread each side of the brisket with
  prepared mustard and whole mixed pickling spices.  Wrap foil tightly around
  brisket and place in 8 x 10 baking dish.  Bake in slow oven (225 degrees
  F.) 3 1/2 hours or until done.  Remove brisket from foil.  Scrape off and
  discard pickling spices from brisket and trim any excess fat.  Cut brisket
  into 4 to 6 equal portions and place in 8 x 10 baking dish.  Rinse and
  drain sauerkraut and place on top of brisket.  Sprinkle with grated swiss
  cheese.  Place under the broiler until the cheese has browned, about 8 to
  10 minutes.  Garnish with prepared mustard.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Golden Harvest Beef
 Categories: Brisket, Beef, Meats
      Yield: 6 servings
 
  2 1/2 lb Beef Brisket                        6 ea Carrots, Pared and Slivered
      2 tb Cooking Fat                         2 ea Med. Tart Apples, Sliced
      2 ea Small Onions *                      3 ea Lg. White Potatoes **
      1 c  Brown Sugar, Packed               1/2 c  Sugar
    1/4 ts Salt                              1/4 c  Catsup
    1/4 ts Pepper                              1 tb Cornstarch
      1 qt Boiling Water                     1/2 tb Dry Mustard
     29 oz (1 cn) Yams, Drained               11 oz (1 cn) Mandarin Orange Segs.
 
  *     Onions should be whole and studded with a few cloves. ** Pare and
  halve the white potatoes.
  ~-------------------------------------------------------------------------
  Trim excess fat from beef brisket and brown on both sides in fat in Dutch
  oven.  Pour off drippings.  Add onions, 1/4 c brown sugar, salt and pepper.
  Stir in boiling water.  Cover and bake in moderate oven (350 degrees F.)
  for 2 hours.  Add yams, carrots, apples, white potatoes and 1/4 c brown
  sugar; continue cooking, covered, 30 minutes.  Remove cloves from onions.
  Combine sugar, 1/2 cup brown sugar, catsup, cornstarch and mustard in small
  saucepan.  Drain Mandarin Oranges reserving liquid.  Stir liquid into sugar
  mixture and cook over medium heat until sauce boils. Add madarin oranges.
  Spoon about half of the sauce over meat.  Continue cooking, uncovered,
  about 30 minutes or until meat is very tender, basting with sauce
  occasionally.  Carve meat diagonally across the grain and place on platter
  with vegetables.  Spoon remaining hot sauce over meat and vegetables.
  Garnish with parsley flakes or fresh parsley. NOTE: Brisket also can be
  simmered on top of range until tender or can be cooked in a pressure
  cookier according to manufacturer's directions.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Beef With Hot Sauce
 Categories: Roast, Beef, Meats, Sauces
      Yield: 8 servings
 
      3 lb Beef Chuck Roast                    2 tb Vinegar
    1/2 c  Chopped onion                       2 ea Cloves Garlic, Minced
    1/2 c  Chopped Celery                      1 ea Bay Leaf
    1/2 c  Chopped Green Pepper                1 ts Salt
      1 x  Water                               1 ts Dry Mustard
  1 1/2 c  Catsup                              1 ts Chili Powder
      3 tb Hot Taco Sauce                      8 ea Hamburger Buns
      2 tb Brown Sugar                    
 
  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.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Apple Juice Roast
 Categories: Roast, Beef, Meats
      Yield: 6 servings
 
      4 lb Boneless Beef Chuck Roast         1/4 ts Pepper
      2 ea Med. Onions, Sliced               1/4 ts Thyme Leaves
      2 tb Butter or Shortening              1/4 ts Prepared Mustard
      1 c  Apple Juice                       1/8 ts Basil Leaves
      1 tb Catsup                              3 ea Large Sweet Potatoes *
      1 ts Salt                                1 x  Lemon Juice

---------------------------------GARNISHES---------------------------------
      1 x  Chopped Parsley OR                  1 x  Gravy
      1 x  Apple Rings And Parsley        
 
  *     Sweet potatoes should be pared and cut into pieces.
  ~-------------------------------------------------------------------------
  Cook onions in 1 T butter or shortening in Dutch oven until tender-crisp;
  set aside.  Brown roast in remaining butter or shortening in Dutch oven
  over medium heat 15 to 20 minutes or until browned on both sides.  Pierce
  entire surface of meat with fork.  Combine apple juice, catsup, salt,
  pepper, thyme, mustard and basil; add to meat.  Top meat with reserved
  cooked onions; cover and cook slowly 2 1/2 hours or until almost tender.
  Brush sweet potatoes with lemon juice for bright color; add to meat.
  Continue cooking, covered, 30 to 40 minutes or until meat and potatoes are
  tender.  Place meat and potatoes on warm platter.  Sprinkle potatoes with
  chopped parsley or garinish with apple rings and parsley, if desired. Serve
  gravy over sliced meat. NOTE: After apple juice mixture is added to browned
  meat, it may be marinated in the refrigerator until 3 to 4 hours before
  serving time; turn meat several times. If Dutch oven is cast iron, transfer
  to a glass dish. GRAVY: Skim excess fat from cooking liquid; add water if
  needed to make 1 1/2 cups. Mix 1/2 cup water and 2 T Unbleached Flour; stir
  gradually into cooking liquid. Heat to boiling; cook, stirring 3 to 5
  minutes.  Season with salt and pepper, if desired. Gravy may be served in
  Large Apple that has been scooped out, if desired.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Beef Baked In A Barrel
 Categories: Beef, Meats, Fruits
      Yield: 6 servings
 
      2 lb Ground Beef Chuck                 1/2 c  Coffee Brandy
      2 ea Large Pineapples                    1 c  Diced Fresh Pineapple
      2 ea Med Onions, Chopped                 1 c  Canned Mandarine Orange Segs
      3 ea Cloves Garlic, Minced             1/4 c  Madarine Liqueur
      2 tb Cooking Fat or Oil                 18 ea Fresh Mushrooms
      1 ts Salt                                3 tb Butter
      1 ts Ground Ginger                      18 ea Strips Of Pimiento
    1/2 ts Seasoned Salt                       3 c  Cooked Rice
    1/4 ts Freshly Ground Pepper          
 
  Cut tops from pineapples.  With a sharp knife, hollow out fruit, leaving
  about 3/4 inch pineapple on sides and bottom.  (Be careful not to cut
  through outside shells.)  Dice 1 cup pineapple.  (Use remainder for salad
  or dessert)  Cook onions and garlic in cooking fat in large frying-pan 5
  minutes, stirring occasionally.  Add ground beef, salt, ginger, seasoned
  salt and pepper.  Cook over medium heat, stirring occasionally, until
  ground beef begins to brown.  Warm brandy in small pan over low heat,
  ignite and pour over beef mixture, lifting pan from heat and shaking until
  flame dies.  Continue cooking for 8 to 10 minutes.  Remove from heat; add 1
  cup diced pineapple, orange segments and mandarine liquer, stirring
  carefully to mix.  Fill pineapple shells (barrels) with beef and fruit
  mixture.  Place filled fruit upright in foil lined pan.  Bake in a moderate
  oven (350 degrees F.) for 35 minutes.  Meanwhile remove stemms from
  mushrooms, slightly hollowing out caps.  Cook caps in butter in small
  frying-pan about 3 minutes.  Curl up each pimiento strip and place in
  mushroom cap.  To serve, set both "Barrels" on warm plater, spoon beef
  mixture over rice on individual dinner plates and garnish each serving with
  3 stuffed mushroom caps.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Stuffed Mexican Meatloaf
 Categories: Hamburger, Beef, Meats
      Yield: 8 servings
 
      2 lb Ground Beef Chuck               1 1/2 ea Slices White Bread **
      8 oz (1 cn) Tomato Sauce                 1 ea Large Egg, Slightly Beaten
    1/2 c  Taco Seasoning Mix *  PLUS          2 c  Shredded Cheddar Cheese
      2 tb Taco Seasoning Mix *              1/2 c  Sour Cream
    1/3 c  Chopped Green Pepper                1 x  Cheddar Cheese Slices
    1/3 c  Finely Chopped Onion          

---------------------------------GARNISHES---------------------------------
      1 x  Avocado Slices                      1 x  Cherry Tomatoes
 
  *    Total Amount of Taco Seasoing mix is 1/2 cup plus 2 Tablespoons. **
  Tear bread slices into fresh bread crumbs.
  ~-------------------------------------------------------------------------
  Combine ground beef, tomato sauce, taco seasoning mix, green pepper, onion,
  bread crumbs and egg; mix thoroughly.  Combine shredded cheese and sour
  cream.  Place half the meat mixture in 9 1/4 x 5 1/4 x 2 3/4-inch loaf pan.
  Make deep well the length of loaf; place cheese mixture in well. Place
  remaining meat mixture on top of cheese; seal well.  Bake in moderate oven
  (375 degrees F.) 1 1/2 to 1 3/4 hours.  Pour off drippings. Top meatloaf
  with overlapping cheese triangles.  Let meatloaf stand 8 to 10 minutes.
  Place on serving platter and garnish with avocado slies; place cherry
  tomato in center of each avocado slice.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Saucy Beef Taco Pizza
 Categories: Beef, Meats
      Yield: 4 servings
 
      2 lb Ground Beef Round                   1 c  Shredded Monterey JackCheese
      1 ea Med. Onion, Chopped               1/2 c  Shredded Cheddar Cheese
     16 oz Taco Sauce, Mild or Hot             1 x  Sliced Olives (Optional)
      4 oz (1 cn) Mild Green Chilies *         1 x  Sliced Mushrooms (Optional)
    1/2 c  Sliced Ripe Olives                  1 c  Shredded Lettuce
      8 oz (1 cn) Refrigerated Rolls **        1 ea Med. Avocado ***
  1 1/2 c  Crushed Corn Chips                  1 ea 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: Beef Pita, Greek Style
 Categories: Beef, Meats
      Yield: 12 servings
 
      2 lb Ground Beef                         8 oz (1 cn) Tomato Sauce
      1 ea Med. Onion, Chopped               1/3 c  Burgundy Or Rose Wine
      4 ea Small Cloves Garlic, Minced         1 ea Large Egg
    1/2 lb Fresh Mushrooms, Sliced             8 oz (1 pk) Cream Cheese,Softened
      1 ea Bay Leaf                            1 c  Creamed Cottage Cheese
  1 1/4 ts Salt                              1/2 c  Crumbled Feta Cheese
    1/2 ts Chil Powder                       1/2 c  Unsalted Butter, Melted *
    1/2 ts Cumin Powder                        8 oz (1/2 Pk) Phyllo Leaves **
    1/4 ts Cinnamon                          1/4 c  Dry Bread Crumbs

---------------------------------GARNISHES---------------------------------
      1 x  Parlsey Sprigs                      1 x  Fresh Fruit Kabobs (opt.)
     12 ea Cherry Tomatoes                
 
  *     Unsalted margarine, melted, can also be used. ** Phyllo Leaves are
  greek pastry and they should be defrosted.
  ~-------------------------------------------------------------------------
  Combine ground beef, onion and garlic in a large frying-pan; cook, stirring
  frequently until beef loses pink color.  Pour off drippings.  Add
  mushrooms, bay leaf, salt, chili powder, cumin powder, and cinnamon; cook,
  stirring frequently, until mushrooms are tender about 5 minutes.  Stir in
  tomato sauce and wine; cook, covered, 10 minutes, stirring occasionally.
  Remove bay leaf.  Cool while preparing cheese filling.  Combine egg and
  cream cheese in medium bowl, beat with electric mixer until smooth.  Stir
  in cottage and feta cheeses and blend.  Brush 13 x 9-inch baking pan with
  melted butter.  Line pan with 1 sheet of pastry, fitting pastry to contour
  of pan.  (Pastry will come up over edges of pan.)  Brush pastry with
  butter.  Layer with 3 more pastry sheets, brushing each with butter.
  Sprinkle bread crumbs evenly over top.  Spoon 1/5 of meat filling in layer
  over crumbs and 1/5 of the cheese filling over meat.  Place 1 pastry sheet
  over cheese filling, crinkling to fit inside dimensions of pan; brush with
  butter and layer with 1/5 of the meat and 1/5 to the cheese fillings.
  Repeat with 3 more pastry sheets, crinkling each, brushing with butter and
  topping with fillings.   Turn bottom pastry ends up over filling.  Place
  remaining 8 pastry sheets smoothly over top, brushing each with butter.
  Using spatula, tuck top pastry sheets around inside edges of pan.  With
  sharp knife, score top lightly in half lengthwise and sixths crosswise. (Do
  not cut through)  Bake in moderate oven (350 degrees F.) 1 hour or until
  top is golden brown.  Cool at least 10 minutes before cutting along scored
  lines.  Place a cherry tomato on each of 12 small wooden picks and insert
  pick in center of each serving.  Garnish with parsley.  Garnish individual
  servings with fresh fruit kabobs, if desired. FRESH FRUIT KABOBS: To make
  fresh fruit kabobs, place chunks of fresh pineapple, cantaloupe, whole
  strwberries or other fruits in season on small wooden skewers.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: English Sweet And Sour Ribs
 Categories: Ribs, Beef, Meats
      Yield: 5 servings
 
      3 lb Chuck Short Ribs *              1 1/2 c  Hot Water
    3/4 c  Unbleached All-purpose Flour        8 ea Heaping T Dark Brown Sugar
      2 ts Seasoned Salt                     1/3 c  Catsup
      1 ts Pepper                            1/4 c  Red Wine Vinegar
    1/2 c  Cooking Oil                         2 ea Cloves Garlic, Minced
      2 c  Sliced Onion                        2 ea Large Bay Leaves
 
  *  Short ribs should be meaty and cut in the English cut.
  ~-------------------------------------------------------------------------
  Trim excess fat from short ribs.  Combine flour, seasoned salt and pepper;
  dredge shrot ribs.  Brown ribs in oil on all sides in Dutch oven.  Remove
  meat from pan.  Add onions and cook until golden brown.  Place ribs on top
  of onions.  Combine water, brown sugar, catsup, vinegar, garlic and bay
  leaves; pour over ribs.  Cover and bake in moderate oven (350 degrees F.) 2
  1/2 hours.  Remove bay leaves before serving.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Hamburger Soup
 Categories: Hamburger, Soups, Beef, Desserts
      Yield: 8 servings
 
  1 1/2 lb Lean Ground Beef                    1 c  Cabbage, Sliced
      1 ea Med. Onion, Chopped                 6 oz (1 cn) Tomato Paste
      1 c  Carrots, Sliced                     2 ts Worcestershire sauce
      1 c  Celery, Sliced                      3 c  Beef Bouillon, or Stock
 
  In skillet, brown hamburger adn drain thoroughly.  Add onion, carrots,
  celery and cabbage.  Combine tomato paste, worcestershire sauce and beef
  stock/bouillon.  Add to crock pot, with Hamburger an stir to blend.  Cover
  and cook on low setting for 8 to 10 hours, or high setting for 3 to 4
  hours. NOTE: This is an updated version of an old chuckwagon recipe. They
  would use finely diced beef and the vegetables and let them cook all day at
  roundup time.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Burgoo
 Categories: Stew, Beef, Main dish
      Yield: 20 servings
 
      3 lb Ready to Cook BroilerChicken        1 c  Chopped Green Pepper
      2 lb Beef Shank Cross-cuts               2 tb Packed Dark Brown Sugar
     12 c  Water                             1/4 ts Crushed Dried Red Pepper
      1 tb Salt                                4 ea Whole Cloves
    1/4 ts Pepper                              1 ea Clove Garlic, Minced
      6 ea Slices Bacon                        1 ea Bay Leaf
     56 oz (2 cns) Tomatoes                    4 ea Ears Of Fresh Corn
      1 c  Cubed Peeled Potatoes              32 oz (2 cns) Butter Beans
      2 c  Coarsely Chopped Carrots           10 oz Frozen Cut Okra
      1 c  Chopped Onion                     2/3 c  Unbleached All-purpose Flour
      1 c  Chopped Celery                 
 
  In 10-quart Dutch oven or stock pot combine chicken, beef cross cuts,
  water, salt and pepper.  Cover; cook til meat is tender, about 1 hour.
  Remove chicken and beef from broth, reserving broth.  Remove chicken and
  beef from bones; discard skin and bones.  Cube beef and chicken. Set aside.
  Cook bacon til crisp; drain, reserving drippings.  Cruble bacon, set aside.
  To reserved broth in Dutch oven, add cubed beef, undrained tomatoes,
  potatoes, carrots, onion, celery, green pepper, sugar, red pepper, cloves,
  garlic,and Bay Leaf.  Cover; simmer 1 hour, stirring often. Remove cloves
  and bay leaf.  With knife, make cuts down center of each row of corn
  kernels and scrape off of cobs.  Add corn, cubed chicken, undrained beans,
  and okra to Dutch oven; simmer 20 minutes.  Blend flour and reserved bacon
  drippings; stir into stew.  Cook until stew thickens. Salt to taste.
  Garnish with parsley and serve hot with baking powder biscuits for a great
  meal.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Breakfast Casserole (Pensylvannia Dutch "Cowboy")
 Categories: Breakfast, Casserole, Beef, Eggs
      Yield: 6 servings
 
      6 ea Large Eggs                          2 ea 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: Basque Shepherd's Pie
 Categories: Eggs, Breakfast, Vegetables
      Yield: 4 servings
 
      4 ea Slices Bacon                      3/4 ts Salt
      3 ea Med. Potatoes                     1/8 ts Dried Thyme, Crushed
      2 ts Sliced Green Onions/tops            1 x  Dash Pepper
      1 tb Snipped Parsley                     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: Kraut Burgers (Bierochen)
 Categories: Hamburger, Beef, Vegetables
      Yield: 4 servings
 
      1 lb Lean Ground Beef                    2 ea Loaves Frozen Bread Dough*
      1 ea Large Onion, Finely Chopped         1 ea Sm. Head Of Cabbage Shredded
      3 tb Shortening                          1 x  Salt & Pepper To Taste
 
  *     Or substitute your favorite 2 loaf bread dough recipe.
  ~-------------------------------------------------------------------------
  Melt Shortening in skillet.  Add beef, cabbage and onion.  Cook until
  cabbage is nearly done.  Do not brown.  Drain, salt and pepper to taste.
  Roll bread dough, which has risen once to 1/4-inch thick.  Cut in 5 to
  6-inch squares.  Place 2 to 3 heaping T of mixture on each square; bring
  corners together and pinch sides shut.  Let rise 2o minutes.  Bake at 375
  Degrees F. for about 20 minutes or until brown.  Brush tops with melted
  butter as the dough cools.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pizzaburgers
 Categories: Hamburger, Meats, Main dish, Microwave
      Yield: 4 servings
 
      2 lb Hamburger                           1 lb Cubed Mozzerlla Cheese
     12 oz (2 cn) Toamto Sauce                 1 x  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: Dutch Oven Pot Roast
 Categories: Pot roast, Meats, Beef
      Yield: 6 servings
 
      5 lb Round Boan Pot Roast                8 ea Carrots, Pared *
      2 ts Salt                                6 ea Large Potatoes **
      2 tb Shortening                          2 ea Onions, sliced
    1/2 c  Barbecue Sauce (Your Choice)        8 oz Fresh Okra ***
    1/2 c  Apple Cider                    
 
  *     Carrots should be peeled and cut into 2-inch chunks. ** Potatoes
  should be peeled and quartered. *** One 10 oz pkg of frozen okra can be
  substituted.
  ~-------------------------------------------------------------------------
  Rub meat with salt.  Melt Shortening in Dutch oven; add meat and cook over
  medium heat, turning once.  Reduce heat; pour barbeque sauce and cider over
  meat.  Cover and simmer on top of range or in 325 degree F. oven for 3 to 4
  hours.  Add carrots, potatoes and onions 1 1/2 hours before end of cookign
  time.  Add okra 15 minutes before end of cooking time.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Devil's Steak
 Categories: Steak, Meats, Main dish
      Yield: 8 servings
 
      3 lb Round Steak,  1/2 " Thick           2 tb Cooking Oil Or As Needed
      2 tb Dry Mustard                        10 oz (1 cn) Mushroom Stems&Pieces
    1/2 ts Salt Or To Taste                    1 tb Worcestershire Sauce
    1/4 ts Pepper                            1/2 c  Dry Red Wine
 
  Cut meat into small pieces.  Trim all fat and membranes from pieces. Pound
  each piece until 1/4-inch or less.  Mix mustard and spices and dredge meat
  on bith sides in mixture.  Have large frying pan medium hot with oil. Fry a
  few pices at a time 1 to 1/12 minutes on each side, until golden brown.
  Keep warm.  Drain mushrooms, reserving liquid, set aside. Add mushroom
  liquid and Worcestershire sauce to pan.  Simmer and scrape off pan
  drippings.  Add mushrooms and wine to liquid, heat, you may thicken the
  liquid wit flour or cornstarch if desired, and serve over meat. NOTE: Meat
  may be pounded ahead of time if desired.  Refrigerate in single layers or
  dry slightly before dredging as this will make it brown more quickly.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Ranch Style Chicken Fried Steak And Gravy
 Categories: Steak, Meats, Beef
      Yield: 8 servings
 
-----------------------------------STEAK-----------------------------------
      4 lb Round Steak 1/2-inch Thick          1 x  Salt & Pepper
      1 c  Milk                                1 x  Milk
      1 c  Unbleached Flour              

-----------------------------------GRAVY-----------------------------------
      4 tb Fat                                 1 qt Milk
      4 tb Unbleached Flour               
 
  Tenderize round steak.  Dip in milk and then flour, salt and pepper to
  taste.  Fry in deep fat at approcimately 375 Degrees F. until golden brown.
  After steak is done, pour off fat leaving about 4 T in pan.  Add 4 T flour.
  Stir until smooth.  Add 1 qt milk.  Stir and cook until until thickened for
  steak gravy.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Baked Steak And Lima Beans
 Categories: Steak, Vegetables, Main dish
      Yield: 8 servings
 
      1 lb Dry Lima Beans                      1 tb Packed Brown Sugar
      6 c  Water                             1/2 ts Salt, Or To Taste
      4 ea Slices Bacon                        1 ts Dry Mustard
      2 lb Round Steak (cutin 1"strips)      1/2 ts Black Pepper
     18 oz (1 cn) Tomato Juice            
 
  Rinse beans; add 6 cups of water.  Bring to a boil; simmer 5 minutes.
  Remove from heat; let stand, covered, 1 hour.  Do not drain.  After 1 hour
  cover, simmer 30 minutes.  In Dutch oven, cook bacon til crisp.  Drain,
  reserve drippings.  Crumble bacon; set aside.  Coat beef with flour. Brown
  beef in hot drippings, pour off excess fat.  Stir in beans and onion.
  Combine toamto juice, brown sugar, salt, peper and mustard.  Pour over
  beans and beef mizture.  Bake covered in 325 degree F. oven til tender,
  about 1 1/2 to 2 hours.  Serve hot topped with crunbled bacon and grated
  cheese to taste.
 
-----
 
---------- 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 ea Clove Garlic
      1 x  Water To More Than Cover            1 tb Red Chili Powder
    1/2 lb Meat *                            1/4 ts Ground Cumin
      1 ea 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: Fried Apples
 Categories: Fruits, Main dish
      Yield: 6 servings
 
      6 ea Lg Unpared, Cored, Red Apple        1 c  Sugar
      3 tb Butter                              1 tb Lemon Juice
    1/2 c  Cooking Wine                        1 ea 6" Cinnamon Stick
    1/2 c  Water                          
 
  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: Tamale Pie
 Categories: Mexican, Casserole, Hamburger
      Yield: 8 servings
 
      2 lb Ground Beef                       1/2 ts Salt
     12 oz Tomatoes                          1/2 ts Pepper
      1 ea Med. Onion, Chopped               1/2 ts Oregano
      1 ea 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                       1 x  Other Half Green Chilies
      1 x  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: Carne Gisada Con Papas (Meat & Potatoes)
 Categories: Mexican, Beef, Vegetables
      Yield: 4 servings
 
      3 lb Round Steak, 1/2" Thick           1/2 ts Ground Pepper
      2 lb Potatoes                          1/2 ts Ground Cumin
      8 oz Tomato Sauce                        1 ea Large Clove Garlic, Smashed
  1 1/2 ts Salt                                1 x  Water
 
  Cut round steak into cubes and brown in shortening in heavy skillet or
  Dutch oven.  Peel and cube potatoes (approximately in 1/2-inch cubes). Once
  meat is slight browned add potatoes and continue to brown.  (Don't worry if
  it sticks to the bottom of the skillet.  Add tomato sauce, salt, pepper,
  cumin powder and garlic.  Add Approcimately ONE cup of water and simmer
  until meat and potatoes are tender.  Potatoes will thicken sauce.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Apple Cake With Icing
 Categories: Cakes, Desserts
      Yield: 6 servings
 
------------------------------------CAKE------------------------------------
      3 ea Large Eggs                          1 ts Salt
  1 1/2 c  Oil                                 2 ts Vanilla
      2 c  Sugar                               1 c  Pecans
      3 c  Flour                               3 c  Cored, Peeled, Diced Apples
      1 ts Soda                          

-----------------------------------ICING-----------------------------------
      4 oz (1 cube) Margarine                1/4 c  Milk
      1 c  Packed Brown Sugar             
 
  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: No Tenemos Rancho Applesauce Cake
 Categories: Cakes, Desserts
      Yield: 6 servings
 
      2 c  Unbleached Flour                    1 ts Baking Powder
      1 c  Sugar                             1/2 ts Salt
      1 tb Corn Starch                         1 c  Nuts
      1 tb Cocoa                               1 c  Raisins
    1/2 ts Cinnamon                          1/2 c  Oil
    1/2 ts Nutmeg                              1 ts Vanilla
    1/2 ts Cloves                              3 c  HOT Applesauce
      2 ts Baking Soda                    
 
  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: Blackberry Jam Cake
 Categories: Cakes, Desserts
      Yield: 6 servings
 
    1/2 c  Sugar                             1/4 ts Ground Cloves
    1/4 c  Butter or Margarine               1/4 ts Ground Nutmeg
      2 ea Large Eggs                        1/3 c  Butter/Sour Milk
      1 c  Unbleached All-purpose Flour      1/2 c  Seedless Blackberry Jam
      1 ts Ground Cinnamon                   1/4 c  Chopped Walnuts
    1/2 ts Baking Soda                   

--------------------------------CARMEL ICING--------------------------------
      2 tb Butter or Margarine                 3 tb Milk
    1/2 c  Packed Brown Sugar              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: Peach Cream Pie
 Categories: Pies, Desserts, Fruits
      Yield: 6 servings
 
      3 ea Med. Fresh Peaches *                3 c  Half & Half or Coffee Cream
      3 tb (level) Unbleached Flour          1/2 ts 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 pieshell.  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: Sausage Balls
 Categories: Appetizers
      Yield: 10 servings
 
      1 lb Bulk Sausage (Hot Or Mild)          3 c  Bisquick
      2 c  Sharp Chedder Cheese Grated    
 
  Combine all ingredients and shape into balls the size of walnuts.  Bake on
  cookie sheet at 350 degrees F. for 15 minutes. Makes about 5 dozen. NOTE:
  defrost and reheat at 350 degrees F.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cheese Diablo Wafers (HOT)
 Categories: Appetizers
      Yield: 10 servings
 
      1 c  Unbleached Flour                  1/2 c  Softened Butter Or Margarine
    1/2 lb Sharp Cheddar Cheese, Grated        1 ts 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:
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Hot Chocolate Mix
 Categories: Beverages
      Yield: 10 servings
 
      2 lb (1 pk) Nestles Quick               14 qt (1 box) Powdered Milk
     16 oz (1 Jar) Coffeemate                  2 lb Powdered Sugar
 
  Mix ingredients together and mix well.  Use 1/3 Cup of mixture per cup of
  boiling water.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Punch
 Categories: Beverages
      Yield: 10 servings
 
      2 ea Bottles White Grape Juice          56 oz (2 Bottles) 7-Up
      1 ea Bottle Club Soda               
 
  Mix ingredients.  Serve well chilled.  Tastes like champagne!!
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Basting Sauce For Roast (For Company)
 Categories: Sauces, Meats
      Yield: 12 servings
 
     12 lb Chuck Or Arm Roast                  2 ts Salt
      2 ts Dry Mustard                         1 ts Pepper
    1/2 ts Garlic salt                         2 tb Mayonnaise
      2 ts Onion Salt                          2 tb Vinegar
      2 ts Celery Salt                         2 tb Kitchen Bouquet
 
  Place unseasoned Roast in Roaster with 1 inch water.  Cover and cook 3-4
  hours depending on sixe of roast.  Add sauce and baste.  Continue to cook
  covered til tender.  Thicken liquid with flour.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Brandy Sauce
 Categories: Sauces
      Yield: 4 servings
 
      1 c  Water                               1 ts Nutmeg
      2 tb Corn Starch                       1/4 c  Brandy
      2 tb Butter                              1 ts Real Vanilla
    1/2 c  Sugar                          
 
  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 *               2 ea Cloves Garlic (3 If Wanted)
      1 ts Cumin (Crushed)                     1 ts Oregano
    1/2 ts Salt (Optional)                     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: 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  Sour Cream
      1 c  Yogurt                              1 x  Grated Cheddar Cheese
    1/2 pk Taco Seasoning                      1 x  Finely Chopped Tomatoes
      3 ea Avacodos (Can Use 4) *         
 
  *   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: 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 ea 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: Grandmother Merrill's Chili Sauce
 Categories: Sauces
      Yield: 4 servings
 
      1 ea Large Onion                        15 oz (1 Cn) Tomatoes
    1/2 c  Sugar                             1/2 c  Vinegar
    1/2 ts Salt                                1 ts Allspice
      1 ts Cinnamon                            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 tb Seasoning Salt
      1 ts Dry Mustard                     1 1/2 c  Vegetable Oil
      4 tb Apple Cider Vinegar            
 
  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                          5 ea GreenPickledJalapeno Peppers
      1 lb Processed Cheese (Velveeta)         1 x  Chips or Dippers
      1 ea Med or Large Onion             
 
  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                            1/2 c  Lemon Juice
      2 tb Worcestershire Sauce                1 ea Sm. Clove Garlic, Minced
    3/4 ts Black Pepper                      1/2 ts Dry Mustard
      2 ea Drops Tabasco                       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                           1 ts Garlic Powder
      2 tb Soy Sauce                           1 x  Freshly Ground Pepper
    1/4 c  Bourbon, Sherry, Or Wine       
 
  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: Barbecue Sauce
 Categories: Sauces
      Yield: 4 servings
 
    3/4 c  Chopped Onion                     1/2 c  Salad Oil
    3/4 c  Tomato Catsup                     3/4 c  Water
    1/3 c  Lemon Juice                         3 tb Sugar
      3 tb Worcestershire Sauce                2 tb Prepared Mustard
      2 ts Salt                              1/2 ts 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: Barbecue Ribs
 Categories: Meats, Sauces
      Yield: 4 servings
 
      4 lb Spareribs Cut To Serve            1/2 c  Chili Sauce
      1 c  Brown Sugar, Firmly Packed        1/4 c  Dark Rum
    1/4 c  Catsup                            1/4 c  Worcestershire Sauce
    1/4 c  Soy Sauce                           2 ea Cloves Garlic, Crushed
      1 ts Dry Mustard                         1 x  Dash Pepper
 
  Wrap ribs in double thickness of foil and bake for 1 1/2 hours at 350
  degrees F.  Unwrap and drain drippings.  Combine all ingredients and pour
  over ribs.  Marinate at room temperature for 1 hour.  Bake at 350 degrees
  30 minutes, basting wiht sauce, or grill 30 minutes, 4 inches above coals
  turning and basting.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Round-Up Beef (For A Crowd)
 Categories: Meats, Sauces
      Yield: 20 servings
 
     10 lb Round, Cut Into Strips          1 1/4 c  Brown Sugar, Firmly Packed
      1 c  Unbleached Flour                1 1/4 c  Red Wine Vinegar
      1 x  Oil To Brown Meat                   5 tb Worcestershire Sauce
      5 c  Water                               5 ea Med Onions, Chopped
      3 c  Catsup                              1 x  Salt And Pepper To Taste
 
  Dredge strips of beef in flour, salt & pepper, brown in oil.  Combine
  water, catsup, brown sugar, vinegar, worcestershire, and onion.  Stir well,
  heat and pour over beef.  Bring to boil, reduce heat and cook covered until
  beef is tender - about 2 hours.  Stir occasionally. Serves 20 - 25 and
  freezes well.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Vinegar Pie
 Categories: Pies, Desserts
      Yield: 6 servings
 
      1 c  Sugar                               5 tb Vinegar
      2 tb Unbleached Flour                2 1/2 tb Butter
      1 c  Cold Water                          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: Ranch Round Steak
 Categories: Meats, Main dish
      Yield: 8 servings
 
      3 lb Beef Round Steak *                1/8 ts Pepper
    1/4 c  Flour                             1/4 c  Shortening
      2 ts Dry Mustard                       1/2 c  Water
  1 1/2 ts Salt                                1 tb Worcestershire Sauce
 
  *    Round Steak should be 1/2' thick, and then cut into serving pieces.
  ~--------------------------------------------------------------------------
  Trim excess fat from meat; slash edges to prevent curling.  Combine flour,
  dry mustard, salt, and pepper; use to coat meat.  Reserve remaining flour
  mixture.  In skillet, brown meat, half at a time, on both sides in hot
  shortening.  Push meat to one side; stir in reserved flour mixture. Combine
  water and worcestershire sauce; stir into skillet mixture.  Cook and stir
  until thickened and bubbly, reduce heat.  Cover and simmer for 1 to 1 1/4
  hours or until meat is tender.  Remove meat to platter.  Skim excess fat
  from gravy.  Drizzle gravey over meat and serve.
 
-----
 
---------- 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 ts Vanilla
      1 c  Sugar                               1 ts Vinegar
      3 tb Cocoa                               5 tb Vegetable Oil
      1 ts Baking Soda                         1 c  Cold Water
    1/2 ts Salt                           
 
  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                             1/4 ts Cloves
      2 c  Raisins                             1 x  Pinch Of Salt
      1 c  Lard *                              1 ts Cinnamon (Or To Taste)
    1/4 ts Allspice                       
 
  *    The original recipe calls for Lard.  I don't know if shortening will
  ~--------------------------------------------------------------------------
  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                    2 ts Baking Soda
  1 1/2 c  Sugar                               2 ea Large Eggs
      2 c  Fruit Cocktail                      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                             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: Lemon Raspberry Muffins
 Categories: Muffins, Breads, Desserts
      Yield: 4 servings
 
      2 c  Unbleached Flour                  1/2 c  Vegetable Oil.
      1 c  Sugar                               1 ts Lemon Extract
      3 ts Baking Powder                       2 ea Large Eggs
    1/2 ts Salt                                1 c  Fresh/Frozen Raspberries *
      1 c  Half-and-half                  
 
  *  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: Sourdough Applesauce Cake
 Categories: Cakes, Desserts
      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 ea 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: Mendenhall Sourdough Gingerbread
 Categories: Desserts
      Yield: 4 servings
 
      1 c  Active Sourdough Starter            1 ea Large Egg
    1/2 c  Hot Water                       1 1/2 c  Unbleached Flour
    1/2 c  Molasses                            1 ts Ginger
    1/2 ts Salt                                1 ts Cinnamon
      1 ts Baking Soda                       1/2 c  Shortening
    1/2 c  Firmly Packed Brown Sugar      
 
  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: Roasted Garlic
 Categories: Garlic, Appetizers
      Yield: 1 servings
 
      1 x  Whole Heads Of Garlic               1 x  Softened Sweet Butter
      1 x  Toasted Rounds French Bread    
 
  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                        1 x  Springs of Fresh Rosemary *
      4 tb Butter                         
 
  *  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 ea Purree **
      1 lb Cheese *                            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                1/3 c  Lemon Juice or To Taste
      1 x  Liquid *                            3 ea Large Cloves Garlic(or More)
      6 tb Tahini **                           1 x  Salt & Fresh Ground Pepper

---------------------------------GARINISHES---------------------------------
      1 x  Olive Oil                           1 x  Fresh Chopped Parsley
      1 x  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: Tzatziki
 Categories: Garlic, Vegetables, Appetizers
      Yield: 2 servings
 
      2 c  Plain Yogurt                    1 1/2 tb White Wine Vinegar
      2 ea Large Cucumbers                     1 tb Olive Oil
      1 x  Salt To Taste                       1 x  Fresh Ground Pepper(2 Taste)
      2 ea Large Cloves Garlic, Minced    
 
  Line a sieve with a damp cheesecloth and place over a large bowl.  Dump the
  yogurt into the sieve, cover with plastic wrap, and allow to drain in the
  refrigerator for 24 hours. Peel the cucumbers. Cut them in alf lengthwise.
  Using a teaspoon, scrape out and discard the seeds. Grate the cucumbers
  into a colander, using the large holes on a four-sided grater. Salt the
  cumcumbers and allow them to drain for 1/2 hour. Place the garlic, vinegar,
  and olive oil in a bowl and marinate while the cucumbers are draining.
  Squeeze the drained cucumbers as dry as possible and blot on paper towels.
  Place in the bowl with the marinated garlic.  Add the drained yougurt and
  stir.  Add a few grindings of fresh pepper and salt if necessary.  Serve
  with toasted pita bread triangles.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Tzatziki Sauce
 Categories: Garlic, Appetizers
      Yield: 2 servings
 
      1 x  Same As In 6                   
 
  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  Salt (To Taste)
      1 x  Juice Of 1 Lemon                    1 x  Fresh Ground Pepper(2 Taste)
    1/2 ts Paprika                             1 x  Dashes Worcestershire Sauce
      1 ea Bay Leaf                           30 ea Cloves Garlic *
      1 ts Crushed Rosemary Leaves         1 1/2 lb Shrimp (About 20 /lb)
    1/4 ts Cayenne Pepper                      1 x  Fresh parsley, Chopped
      1 x  Dashes Tabasco Sauce           
 
  *    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: Chicken And Sausage In Tomato Sauce
 Categories: Garlic, Sauces, Poultry
      Yield: 8 servings
 
    1/4 c  Olive Oil                          56 oz (2 cns) Tomatoes
      4 ea Lg Cloves Garlic,Coarse Chop        6 oz (1 can) Tomato Paste
  2 1/2 lb Sweet Ital. Sausage Links           1 x  Salt And Pepper To Taste
  1 1/2 lb Hot Ital. Sausage Links           1/2 tb Dried Basil
      4 ea Chicken Legs                      1/2 c  Dry Red Wine
      4 ea Chicken Thighs                      1 x  Chopped Fresh Parsley
 
  Heat Oil in a large heavy skillet.  Add the garlic and saute until light
  golden. Remove the garlic and reserve.  Prick the sausages in several
  places and then sear them in the hot oil.  Remove and set aside, covered.
  Brown chicken well on all sides in the same skillet.  Remove and set aside,
  covered.  Pour 1 T of the drippings into a large Dutch oven or casserole.
  Discard remaining drippings or save them for another use.  (Do not wash
  skillet; you will nedd it later.)  Crush the tomatoes with your hands and
  add them, with their juice, to the drippings.  Add the tomato paste, salt,
  freshly ground pepper, basil and reserved garlic.  Simmer, uncovered, for
  15 minutes.  Add the sausage and simmer, covered, for 20 minutes. Add the
  chicken, cover, and simmer for 20 minutes more. Meanwhile, deglaze the
  skillet with the wine.  Stir wine into the sauce and simmer for a final 10
  minutes.  Sprinkle with parsley.  Serve with pasta and freshly grated
  Parmesan Cheese.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chicken Braised With 40 Cloves Of Garlic
 Categories: Garlic, Poultry, Main dish
      Yield: 6 servings
 
     40 ea Cloves Garlic *                   1/2 ts Allspice
      6 ea Chicken Legs/Thighs **            1/4 ts Cinnamon
      2 ea Med Onions, Coarsely Chopped        1 x  Salt & Pepper To Taste
      2 tb Olive Oil                         1/4 c  Cognac
      1 c  Fresh Parsley, Chopped            1/3 c  Dry White Vermouth
      1 ts Dried Tarragon, Crumbled       
 
  *     Garlic Should be parboiled and peeled. ** Chicken may be skinned if
  desired
  ~-------------------------------------------------------------------------
  Preheat oven to 375 degrees F.  Place all the ingredients in a deep, heavy
  pot that can be covered.  Combine everything very well with your hands.
  Seal the pot very tightly with foil.  Place a cover over the foil.  Pot
  must be very well sealed so that no juices or steam can escape.  Bake for 1
  1/2 hours.  Do not open the pot during this time.  Serve piping hot, with
  good crusty bread for mopping up the juices and garlic.  Open the pot at
  the table, so that the diners may get the full benefit of the marvelous
  fragrance that explodes out of the vessel.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Stefado Of Beef And Garlic
 Categories: Garlic, Meats, Main dish
      Yield: 6 servings
 
      3 lb Stew Meat Trimmed 1" cubes        1/2 ts Sugar
      6 oz (1 cn) Tomato Paste               1/2 c  Dry White Wine
    1/2 c  Fresh Parsley, Chopped            1/4 c  Dry Red Wine Vinegar
      1 x  Salt & Pepper To Taste              1 lb Pearl Onions *
      1 ea Bay Leaf                           30 ea Cloves Garlic *
      1 ts Dried Oregano, Crumbled           1/2 lb Feta Cheese, Crumbled
      1 ts Cinnamon                            1 c  Walnuts, Coarsely Chopped
      1 ts Ground Cumin                      1/2 c  Fresh Parsley, Chopped.
 
  *     Pearl onions and garlic cloves should be parboiled and peeled.
  ~-------------------------------------------------------------------------
  Preheat oven to 350 degrees F.  In a heavy pot that can be covered, combine
  all the ingredients except the feta, walnuts and 1/2 cup parsley. Cover
  tightly and bake for 1 1/2 hours or more, until the meat is very tender.
  Lower the oven temperature during this time, so that the contents of the
  pot remain at a gentle simmer.  Skim off the fat.  Do not boil the sacue
  down; it should remain rather thin.  Ladle the stew into a deep platter.
  Granish with feta, walnuts, and the remaining parsley.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cowboy's Brisket
 Categories: Garlic, Main dish, Meats
      Yield: 4 servings
 
      4 lb First Cut Brisket Of Beef       1 1/2 tb Bacon Fat
      3 ea Cloves Garlic, Slivered             1 c  Strong Black Coffee
      3 ea Cloves Gralic, Crushed              1 x  Salt & Pepper, To Taste
      4 ea Large Onions, Thinly Sliced       1/2 c  Water
      1 c  Apple Cider Vinegar            
 
  With a long thin, sharp knife, make slits in the meat and insert the
  slivers of garlic.  Place the meat in a bowl, spread 1 sliced onion and the
  crushed garlic over the meat, and pour in the vinegar.  Marinate for 6
  hours at room temperature or overnight in the refrigerator, turning several
  times.  When ready to cook, prehaeat the oven to 350 degrees F. Heat the
  bacon fat in a deep, heavy skillet large enough to hold the brisket. Remove
  the brisket from the marinade and discard the onion nd vinegar. Dry with
  paper towels.  Brown the meat well on all sides. Remove brisket to a
  platter.  In the fat remaining in the skillet, saute the remaining sliced
  onions until deeply browned.  Pour in 1/2 cup coffee.
   Bring to a boil, stirring and scraping the bottom of the skillet to loosen
  the browned bits.  Spread the onions and liquid from the skillet in a
  shallow baking dish.  Place the brisket on the onions.  Season with salt
  and freshly ground pepper to taste.  Pour in the remaining coffee and
  water.  Cover tightly with foil and place in oven for 1/2 hour.  Turn the
  oven down to 250 degrees F. and bake for an additional 2 hours or until
  meat is very tender.  Slice the brisket thinly against the grain.  Skim the
  fat from the pan liquid.  Return the meat slices to the pan.  Serve at once
  or refrigerate for later use.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Flank Steak With Garlic Wine Sauce
 Categories: Garlic, Meats, Main dish
      Yield: 4 servings
 
  1 1/2 lb Flank Steak (1 piece)               2 tb Thinly Slice Scallions
      1 x  Salt & Pepper, To Taste             1 c  Dry Red Wine
      2 tb Unsalted Butter                     1 x  Garlic Puree(1 head Roasted)
      2 tb Unsalted Butter, Softened      
 
  Sprinkle flank steak with salt and a generous amount of freshly ground
  black pepper.  Heat a wide heavy skillet.  Do not add fat.  When hot, cook
  seasoned steak until seared and well browned on each side (about 1 minute
  per side).  Reduce heat and add 2 T butter.  Cook 3 to 5 minutes on each
  side.  For best results, the meat should be quite rare.  Remove the meat
  from the pan and keep warm.  Pour off the fat in the skillet and add the
  scallions and red wine.  Bring to a boil and whisk in the garlic puree.
  Boil until the wine is reduced by half, thickened, and syrupy.  As it
  boils, scrape up the browned bits in the skillet with a wooden spoon. Stir
  in the meat juices that have accumulated unter the flank steak.  Boil for 1
  or 2 seconds more.  Remove from the heat.  Gently swirl in the 2 T soften
  butter so that it incorporates into the wine.  Quickly slice the meat,
  against the grain, into thin strips.  Arrange the slices on a hot platter,
  pour sauce down the center of them and serve at once.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Gratin Of Potatoes And Cheese
 Categories: Garlic, Vegetables
      Yield: 8 servings
 
      2 ea Lg. Cloves Garlic *                 2 c  Grated Gruyere Cheese
      4 ea Lg. Idaho Potatoes **               2 pt Whipping Cream
      1 x  Salt & Pepper To Taste         
 
  *    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: Garlic Wine Rice Pilaf
 Categories: Garlic, Vegetables
      Yield: 4 servings
 
      1 x  Rind Of 1 Lemon                     1 c  Regular Rice (Not Instant)
      8 ea Cloves Garlic, Peeled           1 1/4 c  Chicken Stock
    1/2 c  Parsley                           3/4 c  Dry Vermouth
      6 tb Unsalted Butter                     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: Rice With Garlic And Pine Nuts
 Categories: Garlic, Vegetables
      Yield: 6 servings
 
      4 tb Unsalted Butter                   3/4 c  Pine Nuts
      1 x  Garlic Puree(1 Roasted Head)        1 x  Salt & Pepper To Taste
      4 c  Cooked Regular Rice            
 
  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)                   1 ea Chili Pepper Seeded/Minced
      3 c  Spanish Olive Oil                   1 ea Loaf French Bread 1" Slices
      4 ea Large Red Bell Peppers *            1 x  Feta Cheese (optional)
      8 ea Cloves Garlic **               
 
  *     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            3 ea Cloves Garlic Peeled/Crushed
    1/4 c  Vegetable Oil                       2 ea Green Onions/Scallions **
      1 ea Piece Ginger *                      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
  ~-------------------------------------------------------------------------
  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: Dillybeans
 Categories: Beans, Fresh, Pickles, Vegetables
      Yield: 10 servings
 
      2 lb Tender Green Beans *                2 ea Bay Leaves
      2 c  Water                               2 ea Small Onions **
      2 c  White Distilled Vinegar             8 ea Red Hot Peppers
  1 1/2 ts Pickling Salt/To Taste              8 ea Cloves Garlic, Peeled
    1/3 c  Sugar                               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: Cocktail Okra
 Categories: Okra, Pickles, Vegetables
      Yield: 5 servings
 
      2 lb Fresh Tender Okra Pods            1/2 c  Water
      5 ea Hot Red/Green Peppers               6 tb Pickling Salt
      5 ea 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: Dilled Green Tomatoes Or Cherry Tomatoes
 Categories: Tomatoes, 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: Sweet Pickled Cherry Tomatoes
 Categories: Tomatoes, Pickles, Vegetables
      Yield: 6 servings
 
      4 lb Firm Cherry Tomatoes                1 ea Fresh Ginger Root, Grated
  3 1/2 lb Sugar                               2 ea 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: Crisp Bread And Butter Pickles
 Categories: Pickles, Cucumbers, Vegetables
      Yield: 8 servings
 
      4 qt Thinly Sliced Cucumbers         1 1/2 ts Tumeric
      8 ea Med. White Onions *                 1 ts Celery Seed
    1/2 c  Pickling Salt                       2 tb Mustard Seed
      5 c  Sugar                               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: Ice-Water Pickles
 Categories: Pickles, Cucumbers, Vegetables
      Yield: 5 servings
 
      3 lb 4-inch Cucumbers                    1 qt Cider Vinegar
      5 ea 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: Curry Pickles
 Categories: Pickles, Cucumbers, Vegetables
      Yield: 3 servings
 
     24 ea Med Cucumbers, Sliced Thin      2 1/2 c  Vinegar
    1/2 c  Pickling Salt                     1/4 c  Prepared Mustard
      2 qt Water                               1 tb Celery Seeds
      1 ts Curry Powder                   
 
  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: Pickled Cauliflower
 Categories: Pickles, Vegetables
      Yield: 4 servings
 
      2 ea 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 ea 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: Pickles, Vegetables
      Yield: 6 servings
 
      1 ea Gallon Pickling Onions              2 tb Horseradish OR
      1 c  Pickling Salt                       2 tb Peppercorns
      1 c  Sugar Or To Taste (2 C Max)         1 x  Hot Red Peppers
      5 c  White Vinegar                       1 x  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: Favorite Mustard Pickles
 Categories: Pickles, Cucumbers, Vegetables
      Yield: 6 servings
 
     12 ea Med. Sized Cucumbers                8 c  Sugar
      6 ea Med. Sized Onions                   8 c  Cider Vinegar
      6 ea Red Peppers, Seeded             1 1/2 c  Unbleached Flour
      2 qt Gherkins (Small Cucumbers)        1/2 c  Dry Mustard
      2 qt Pearl Onions, Peeled *              3 tb Tumeric
      2 ea Large Heads Cauliflower **          2 tb Celery Salt
  1 1/2 c  Pickling 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: Green Tomato Relish
 Categories: Relish, Pickles, Tomatoes, Vegetables
      Yield: 6 servings
 
      6 ea Red Sweet Peppers *             3 1/2 c  Sugar
      2 lb Green Tomatoes *                    2 c  Cider Vinegar
      2 lb Onions *                            1 c  Water
      1 ea Small Head Cabbage *                1 tb Mustard Seed
      3 ea Sweet Green Peppers *               1 tb Ground Turmeric
    1/4 c  Pickling Salt                       2 ts 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: Aunt May's Pickled Green Tomatoes
 Categories: Tomatoes, Pickles, Vegetables
      Yield: 8 servings
 
     15 lb (2 gal) Green Tomatoes *            2 c  Cider Vinegar
      1 c  Pickling Salt                       5 c  Sugar
    1/2 tb Powdered Alum                       2 ea Stick Cinnamon
      2 qt Boiling Water                       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: Crisp Pickled Watermelon Rind
 Categories: Pickles, 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: Green Tomato Relish #2
 Categories: Relish, Pickles, Tomatoes, Vegetables
      Yield: 4 servings
 
      6 lb Green Tomatoes                      2 ts White Peppercorns
      3 ea Med. Onions                         2 ts Whole Allspice
      4 tb Pickling Salt                       2 ts Whole Cloves
      5 ea 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: Relish, Pickles, Vegetables
      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: India Relish
 Categories: Relish, Cucumbers, Tomatoes, Pickles, Vegetable
      Yield: 8 servings
 
     12 ea Med. Cucumbers                      1 c  Water
      6 ea Green Tomatoes                      4 tb Sugar
      2 ea Ripe Tomatoes                       1 ts Ground Cinnamon
      2 ea Sweet Green Peppers                 1 ts Turmeric
      2 ea Sweet Red Peppers                 1/4 ts Ground Cloves
      2 ea Onions                            1/2 ts Ground Allspice
    1/4 c  Pickling Salt                       2 tb White Mustard Seeds
      4 c  Vinegar                        
 
  Slice the cucumbers and green tomatoes; peel and slice the ripe tomatoes.
  Seed and chop the peppers, peel and finely chop the onions.  Mix the
  vegetables with the salt and let stand overnight.  Drain the vegetables,
  add 2 cups of the vinegar and the water, and bring slowly to a boil. Drain
  again.  Mix the sugar, cinnamon, turmeric, cloves and allspice to a smooth
  paste with a little of the vinegar.  Bring the remaining vinegar to a boil,
  stir in the paste, and add the white mustard seeds and the vegetables.
  Bring to a boil and cook for 20 minutes, stirring constantly. Turn into hot
  jars and seal. Makes 8 Pints.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Piccalilli
 Categories: Relish, Pickles, Vegetables
      Yield: 8 servings
 
      1 qt Green Tomatoes, Chopped             3 c  Cider Vinegar
      2 ea Med. Red Peppers *                  2 c  Brown Sugar
      2 ea Med. Green Peppers *                1 ea 3-inch Stick Cinnamon
      2 ea Lge. Onions,Peeled & Chopped        1 ts Whole Cloves
      1 ea 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: Peppers, Relish, Pickles, Vegetables
      Yield: 10 servings
 
     12 ea Sweet Green Peppers *               4 c  Cider Vinegar
     12 ea Sweet Red Peppers *                 2 c  Sugar
     12 ea 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: Peppers, Tomatoes, Vegetables
      Yield: 8 servings
 
     24 ea Long Hot Peppers                    1 c  Sugar
     12 ea 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: Favorite Chili Sauce
 Categories: Tomatoes, Peppers, Pickles, Vegetables
      Yield: 6 servings
 
     25 ea Large Ripe Tomatoes                 2 c  Cider Vinegar
      3 ea Sweet Red Peppers *             1 1/2 c  Light Brown Sugar
      1 ea Small Bunch Celery Chopped          2 tb Pickling Salt
      6 ea Large Onions, Chopped               1 ts Pepper
      3 ea Cloves Garlic, Minced               1 ts Dry Mustard
      2 tb Whole Allspice, Tied In Bag    
 
  *    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: Pickled Beet And Onions
 Categories: Pickles, Vegetables
      Yield: 8 servings
 
      7 lb Med. Beets                          2 ts Salt
      1 x  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: Relish, Tomatoes, Peppers, Vegetables
      Yield: 2 servings
 
     18 ea Firm Ripe Tomatoes              2 1/4 c  Granulated Sugar
      1 ea Stalk Celery                      1/2 ts Ground Cloves
      4 ea Med. Onions                         2 ts Cinnamon
      2 ea Sweet Green Peppers               1/2 ts Black Pepper
      2 ea 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: Tomatoes, Peppers, Vegetables
      Yield: 6 servings
 
      4 ea Gallons Ripe Tomatoes               2 c  Apple Cider Vinegar
      2 ea Onions                            1/4 ts Ground Cloves
      5 ea Stalks Celery                     1/2 ts Allspice
      2 ea 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: Easy Dill Pickles
 Categories: Pickles, Cucumbers, Vegetables
      Yield: 12 servings
 
      4 ea Dzn. Pickling Cucumbers *           8 c  Water
      1 ea Bunch Dill                          1 c  Pickling Salt
      1 qt Cider Vinegar                       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: Apple Chutney
 Categories: Chutney, Fruits, Pickles, Peppers
      Yield: 10 servings
 
      1 qt Cider Vinegar                       6 ea Red Or Green Chili Peppers**
      3 c  Sugar                               2 tb Pickling Salt
    1/2 lb Seedless Raisins                    1 x  Sugar To Taste
      6 lb Very Tart Apples (Sour)*            1 x  Cayenne To Taste
    1/4 lb Garlic Peeled and Chopped           6 lb Hard Green Pears ***
    1/2 lb Gingerroot, Peeled & Chopped   
 
  *      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.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Mini Monte Cristo Sandwiches
 Categories: Appetizers
      Yield: 4 servings
 
      2 tb Butter Or Margarine,Softened        3 ea Large Eggs
      2 tb Prepared Mustard                  1/2 c  Milk
      8 ea Slices White Bread                  1 ea Env. Golden Onion Soup Mix
      4 oz (4 slices) Swiss or Fontina*      1/4 c  Butter Or Margarine
      4 oz (4 slices) Cooked Ham          
 
  *  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: Cajun Style Chicken Nuggets
 Categories: Appetizers, Microwave
      Yield: 12 servings
 
      1 ea Env. Onion Soup Mix *               1 ts Thyme Leaves
    1/2 c  Plain Dry Bread Crumbs            1/4 ts Red Pepper
  1 1/2 ts Chili Powder                        2 lb Boneless Chicken Breasts **
      1 ts Ground Cumin                        1 x  Oil
 
  *    You can use onion or onion-mushroom recipe soup mix in this recipe. **
  Chicken breasts should be cut into 1-inch pieces.
  ~--------------------------------------------------------------------------
  In large bowl, combine onion recipe soup mix, bread crumbs, chili powder,
  cumin, thyme and pepper.  Dip chicken in bread crumb mixture, coating well.
  In large skillet, heat 1/2-inch oil and cook chicken over medium heat,
  turning once, until done; drain on paper towels.  Serve warm and if desired
  with assorted mustards.
  ~--------------------------------------------------------------------------
  MICROWAVE DIRECTIONS: Prepare chicken as above. In 13 x 9-inch baking dish,
  arrange chicken, then drizzle with 2 to 3 T oil. Heat uncovered at High
  (Full Power) 6 minutes or until chicken is done, rearranging chicken once;
  drain on paper towels. Serve as above Makes about 5 dozen nuggets.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chinese Style Spareribs
 Categories: Appetizers, Main dish
      Yield: 12 servings
 
    1/2 c  Butter or Margarine               1/4 c  Imported Soy Sauce ***
      1 ea Med. Clove Garlic *               1/4 c  White Vinegar
      1 ea Env. Soup Mix **                  1/4 c  Chili Sauce
     16 oz (1 Can) Tomato Puree                5 lb Spareribs ****
    1/2 c  Brown Sugar                    
 
  *     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                                 2 ea Large Eggs
      1 ea Env. Golden Onion Soup Mix        1/2 c  Beer, Any regular Beer
      1 c  Unbleached All-purpose Flour        1 tb Prepared Mustard
      1 ts Baking Powder                       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                       3 1/2 c  Water
      4 ea Med. Cloves Garlic *                6 oz Uncooked Fine Egg Noodles
      2 tb Fresh Bread Crumbs                  2 tb Finely Chopped Parsley
    1/8 ts Pepper                              1 x  Grated Parmesan Cheese
      1 ea Env. Golden Onion Soup Mix     
 
  *  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: Stuffed Mushrooms With Crabmeat
 Categories: Appetizers
      Yield: 4 servings
 
     12 ea Large Mushrooms                     1 tb Snipped Fresh Dill **
      1 ea Env. Vegetable Soup Mix             3 x  Dashes Hot Pepper Sauce
      6 oz Frozen Crab Meat *                1/8 ts Pepper
    1/2 c  Sour Cream or Plain Yogurt          2 tb Butter Or Margarine, Melted
      3 tb Plain Dry Bread Crumbs         
 
      **  Substitution: 1 t Dried Dill Weed.
  ~--------------------------------------------------------------------------
  Preheat oven to 350 degrees F. Remove and finely chop mushroom stems. In
  medium bowl, combine chopped mushroom stems, vegetable recipe soup mix,
  crabmeat, sour cream or plain yougurt, bread crumbs, dill, hot pepper
  sauce, and pepper.  Set aside. On lightly greased baking sheet, arrange
  mushroom caps; stuff with crabmeat mixture, then brush with butter. Bake 15
  minutes or until tender. Makes about 12 appetizers. MAKE AHEAD DIRECTIONS;
  Mushrooms can be partially prepared up to 1 day ahead.  Simply prepare and
  stuff as above.  Cover and refrigerate.  To serve, brush with butter then
  bake as above.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Fisherman's Bouillabaisse
 Categories: Soups, Main dish
      Yield: 4 servings
 
    1/4 c  Olive Oil                           1 ts Thyme Leaves
      2 ea Med. Cloves Garlic Fine Chop   14 1/2 oz (1 can) Tomatoes **
      1 c  Water                           1 1/2 lb Lobster Tails ***
    1/2 c  Dry White Wine                      1 lb Fish ****
      1 ea Env. Soup Mix *                     6 ea Clams, Well Scrubbed
      1 tb Finely Chopped Parsley              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 *                     1 ea Large Stalk Celery *****
      4 c  Water                               1 tb Chili Powder
     16 oz (1 can) Chick Peas **               2 ts Ground Cumin
     16 oz (1 can) Red Kidney Beans ***        1 ea Med. Clove Garlic Fine Chop
 14 1/2 oz (1 can) Tomatoes ****             1/4 ts Crushed Red Pepper
      1 c  Lentils, Rinsed & Drained      
 
  *      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, Microwave
      Yield: 4 servings
 
      2 tb Oil                            14 1/2 oz (1 Can) Tomatoes *
      1 ea Med Clove Garlic Fine Chop          1 ea Env. Soup Mix **
  4 1/2 c  Thinly Sliced Zucchini          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: Chicken Breasts Florentine
 Categories: Poultry, Main dish, Microwave
      Yield: 6 servings
 
      2 lb Bonless Chicken Breasts           1/2 c  Dry White Wine
    1/2 c  Unbleached All-Purpose Flour        1 ea Env. Golden Onion Soup Mix
      2 ea Large Eggs, Well Beaten         1 1/2 c  Water
    2/3 c  Seasoned Dry Bread Crumbs           2 tb Finely Chopped Parsley
    1/4 c  Oil                               1/8 ts Pepper
      1 ea Med. Clove Garlic Fine Chop         1 x  Side Dishes *
 
  *  Side dishes to create a bed for the Chicken include Hot Cooked Rice
     Piliaf or White Rice and/or Hot Cooked Spinach.
  ~--------------------------------------------------------------------------
  Dip chicken in flour, then eggs, then bread crumbs. In large skillet, heat
  oil and cook chicken over medium heat until almost done. Remove chicken.
  Reserve 1 T drippings.  Add garlic and wine to reserved drippings, and cook
  over medium heat 5 minutes.  Stir in golden onion recipe soup mix
  thoroughly blended with water, bring to a boil. Return chicken to skillet
  and simmer covered 10 minutes or until chicken is done and sauce is
  slightly thickened.  Stir in parsley and pepper.  To serve, arrange chicken
  over hot rice and spinach; garnish as desired. MICROWAVE DIRECTIONS: Omit
  oil and decrease wine to 1/4 C.  Dip chicken in flour, eggs, and bread
  crumbs as above.  In 3-quart casserole, heat chicken, uncovered, at HIGH
  (Full Power) 4 minutes, rearranging chicken once.  Stir in garlic, then
  golden onion recipe soup mix, thoroughly blended with water and wine.  Heat
  uncovered on HIGH (Full Power) 5 minutes or until boiling, stirring once.
  Decrease heat to MEDIUM (50% of Full Power) and heat uncovered, stirring
  occasionally, 7 minutes or until chicken is done and sauce is slightly
  thickened.  Stir in parsley and pepper.  Let stand covered 5 minutes. Serve
  as above.
 
-----
 
---------- 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 ea Large Egg Beaten                    3 oz (1 C) Monterey Jack Cheese**
      2 tb Water                               8 oz (1 cn) Tomato Sauce
      1 ea Env. Onion Soup Mix                 1 ea 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: Chicken Curry
 Categories: Main dish, Poultry, Microwave
      Yield: 4 servings
 
      2 tb Butter Or Margarine                 1 c  Water
      1 lb Bonless Chicken Breasts *         1/2 c  Plain Yougurt
      1 ea Lge Tomato Coarsely Chopped         2 c  Hot Cooked Rice
      1 ea Env. Onion Soup Mix                 2 c  Hot Cooke Peas
      2 ts Curry Powder                   
 
  *   Chicken breasts should be cut into thin strips.
  ~--------------------------------------------------------------------------
  In large skillet, melt butter and brown chicken over medium heat.  Stir in
  tomatoe, then onion recipe soup mix and curry blended with water.  Simmer
  covered 15 minutes or until chicken is done.  Stir in yougurt; het through
  but do not boil.  To serve, arrange chicken and sauce over hot rice and
  peas.  Serve, if desired, with flaked coconut, raisins, cashews, or
  almonds. MICROWAVE DIRECTIONS: In 2-quart casserole, heat butter at HIGH
  (Full Power) 1 minute.  Add chicken and heat at HIGH (Full Power), covered,
  5 minutes.  Stir in tomato, then onion recipe soup mix and curry blended
  with water.  Stir in yogurt; heat at HIGH (Full Power) 1 minute. Let stand
  covered 5 minutes.  Serve as above.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pork Steaks With Peppers
 Categories: Meats, Main dish
      Yield: 4 servings
 
      2 tb Olive Or Vegetable Oil              1 ea Env. Soup Mix ***
  1 1/2 lb Pork Blade Steaks *                 1 c  Water
      1 ea (3 Total) Peppers **              1/2 ts Thyme Leaves
      1 ea Clove Garlic Finely Chopped       1/8 ts Pepper
      1 ea Med Tomato Coarsely Chopped    
 
  *     Pork Steaks should be cut 1/2 inch thick.  There should be 4 to 5 of
  **    There should be 1 Med Pepper of Red, Green and Yellow Sweet Peppers,
  ***   Choose one of the following soup mixes to use in the recipe:
  ~--------------------------------------------------------------------------
  In large skillet, heat oil and brown steaks over medium-high heat.  Remove
  steaks.  Reduce heat to medium, into skillet, add peppers and garlic and
  cook 5 minutes or until peppers are crisp tender.  Stir in tomato, then
  onion soup mix blended with water, thyme and pepper.  Bring to a boil.
  Return steaks to skillet and simmer, uncovered, stirring sauce occasionally
  25 minutes or until steaks and vegetables are tender.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Oven Baked Buttermilk Chicken
 Categories: Poultry, Main dish
      Yield: 4 servings
 
      1 ea Env. Golden Onion Soup Mix        1/2 c  Buttermilk *
      1 c  Unbleached All-purpose Flour        3 lb Chicken Cut into Serving Pcs
      2 ea Large Eggs                        1/4 c  Margarine or Butter, Melted
 
  *   Substitution:  Blend 1 1/2 t lemon juice with enough milk to equal 1/2
      cup; let stand 5 minutes.
  ~--------------------------------------------------------------------------
  Preheat oven to 425 degrees F. Combine golden onion recipe soup mix with
  flour; set aside. Beat eggs with buttermilk. Dip chicken pieces in
  buttermilk mixture, then flour mixture, coating well. Place in large
  shallow baking pan, on rack, and chill 30 minutes. Drizzle with butter,
  then bake 45 minutes or until well done. NOTE: This is a great recipe for
  picnics or just eating on the patio.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Sweet 'n' Spicy Onion Glaze
 Categories: Sauces
      Yield: 2 servings
 
      1 ea Env. Onion Soup Mix                 8 oz (1 C) Salad Dressing *
     20 oz (1 Jar) Apricot Preserves      
 
  *     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: Summertime's Bounty Pie
 Categories: Main dish, Microwave
      Yield: 6 servings
 
      1 ea 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 ea 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: Chicken 'n' Vegetable Stir Fry
 Categories: Chinese, Poultry, Microwave
      Yield: 4 servings
 
      3 tb Oil                                 1 ts Cornstarch
      1 lb Bonless Chicken Breasts *         1/2 ts Ground Ginger
    1/2 c  Broccoli Forets                 1 1/2 c  Water
      2 oz Snow Peas (About 1/2 C)             2 ts Imported Soy Sauce
      1 ea Med Carrot Thinly Sliced            1 ts White or Rice Vinegar
    1/2 ea Med Red or Green Pepper **          1 x  Hot Cooked Rice
      1 ea Env Golden Onion Soup Mix      
 
  *     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.
 
-----
 
---------- 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          8 oz Medium Egg Noodles **
  1 1/2 c  Milk                            6 1/2 oz Tuna, Drained & Flaked
     10 oz Frozen Peas & Carrots *             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: Oven Baked Bourguignonne
 Categories: Main dish, Meats, Microwave
      Yield: 8 servings
 
      2 lb Bonless Beef Chuck *                1 ea Env. Soup Mix ***
    1/4 c  Unbleached All-purpose Flour      1/2 c  Red Wine
  1 1/3 c  Sliced Carrots                      8 oz Mushrooms ****
 14 1/2 oz (1 cn) Tomatoes **                  8 oz Medium Or Broad Egg Noodles
      1 ea Med. Bay Leaf                  
 
  *    Bonless chuck should be cut into 1-inch cubes as with stew meat. **
  Tomatoes should be whole peeled tomatoes, undrained and chopped. *** Coose
  either Onion or Beefy Onion soup mix. **** Use 1 cn of sliced mushrooms or
  slice up 8 ozs of fresh mushrooms.
  ~--------------------------------------------------------------------------
  Preheat Oven to 400 degrees F. In 2-quart casserole, toss beef with flour,
  then bake uncovered 20 minutes. Add carrots, tomatoes, and bay leaf, then
  add beefy onion recipe soup mix blended with wine. Bake, covered, 1 1/2
  hours or until beef is tender. Add mushrooms and bake covered an additional
  10 minutes.  Remove bay leaf. Meanwhile, cook noodles according to package
  directions.  To serve, arrange bourguignonne over noodles. MICROWAVE
  DIRECTIONS: Toss beef with flour, set aside. In 2-quart casserole, combine
  tomatoes, bay leaf, and beefy onion recipe soup mix blended with wine.
  Heat, covered, at HIGH (Full Power) 7 minutes, stirring once. Add beef and
  carrots.  Heat covered at DEFROST (30% FULL POWER), stirring occasionally,
  1 1/4 hours.  Add mushrooms and heat covered at DEFROST (30% FULL POWER),
  30 minutes or until beef is tender.  Remove bay leaf.  Let stand covered 5
  minutes.  Cook Noodles and serve as above. FREEZING/REHEATING DIRECTIONS:
  Bourguignonne can be baked, then frozen.  Simply wrap covered casserole in
  heavy-duty Aluminum Foil; freeze.  To reheat, unwrap and bake covered at
  400 degrees F. stirring occasionally to separate beef and vegetables, 1
  hour.  OR, Microwave at HIGH (Full Power) stirring occasionally, 20 minutes
  or until heated through.  Let stand covered 5 minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Oven Fried Corn Flake Chicken
 Categories: Cereals, Poultry, Main dish
      Yield: 4 servings
 
      3 lb Chicken; Cut Up, Fryer              2 ts Salt
      2 ea Eggs; Large, Slightly Beaten      1/2 ts Pepper
      4 tb Milk                                5 tb Butter; Melted
  2 1/2 c  Corn Flakes; Crushed *         
 
  *    Crush but do not pulverize the corn flakes.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Preheat oven to 350 degrees F.  Wash chicken and pat dry.  Mix together
  eggs and milk.  Separately mix corn flake crumbs, salt, and pepper.  Dip
  chicken into milk and egg mixture then into the crumb mixture coating each
  piece evenly.  Set in well-greased baking pan.  Drizzle with melted butter.
  Bake, uncovered, for 1 hour.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Baked Corn Chex 'N' Cheese Custard
 Categories: Side dish, Cheese/eggs, Vegetables, Cereals
      Yield: 6 servings
 
    1/4 c  Green Pepper; Chopped             1/2 ts Sugar
    1/3 c  Onion; Finely Chopped             1/8 ts Pepper
      2 tb Butter                              1 c  American Cheese; Shredded
      3 ea Eggs; Large                         1 lb Corn; Canned, Drained
      2 c  Milk                                2 c  Corn Chex; Coarsely Broken
      1 ts Salt                           
 
  Preheat oven to 325 degrees F.  Saute green pepper and onion in butter
  until limp.  Beat together eggs, milk, salt, sugar, and pepper.  Stir in
  cheese, corn, sauteed peppers and onions, and 1 1/2 cups cereal.  Pour into
  buttered 2-quart casserole and top with remaining cereal.  Bake, uncovered,
  45 to 50 minutes or until set.  Cool 10 minutes before serving.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Checkerboard Square Clam Crunch
 Categories: Seafood, Cereals, Main dish
      Yield: 4 servings
 
    1/4 c  Flour; Unbleached               6 1/2 oz Clams;Minced,Canned (1 cn) *
    1/2 ts Baking Powder                       1 ea Egg; Beaten
    1/4 ts Salt                                2 c  Rice Chex
    1/8 ts Pepper                              1 x  Oil For Frying
      1 tb Parsley; Chopped                    1 x  Sour Cream
 
  *  DO NOT drain the clams.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Combine flour, baking powder, salt, pepper, and parsley.  Slowly add liquid
  from canned clams until smooth.  Add egg and clams. Mix well. Stir in Rice
  Checx to coat.  Let stand 10 minutes.  Heat oil to 1/8-inch depth in
  skilled.  Drop heaping tablespoons of clam mixture into hot oil, and pat
  with spoon to form 8 3-inch patties.  Brown over medium heat.  Turn. Brown.
  Drain patties on absorbent paper towels.  Serve with sour cream.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: The Perfect Tuna Casserole
 Categories: Casseroles, Fish, Main dish, Vegetables
      Yield: 4 servings
 
      1 cn Cream Of Mushroom Soup              2 ea Eggs; Hard Boiled, Sliced
    1/3 c  Milk                                1 c  Peas; Cooked
  6 1/2 oz Tuna; Drained And Flaked *          1 c  Potato Chips; * *
 
  *  As this is an old recipe, it calls for tuna packed in oil. ** Slightly
  crumble the potato chips.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Preheat oven to 350 degrees F.  Blend soup and milk in 1-quart casserole.
  Stir in tuna, eggs, and peas.  Bake 20 minutes.  Top with chips; bake 10
  minutes longer.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: He-Man's Tuna Noodle Casserole
 Categories: Casseroles, Fish, Vegetables
      Yield: 6 servings
 
      6 oz Egg Noodles; Medium               1/4 c  Pimiento; Sliced
      2 tb Butter                            1/2 c  Green Bell Pepper;Fine Chop
      1 cn Cream Of Mushroom Soup              1 c  Celery; Chopped
      1 c  Milk                            6 1/2 oz Tuna; Drained And Flaked *
    1/2 c  Sour Cream                         15 ea Ritz Crackers; **
    1/2 ts Salt                                1 x  Parsley; For Garnish
    1/2 c  Onion; Finely Chopped          
 
  *  An additional 3 oz can of Tuna can be added for a meatier casserole. **
  Ritz crackers (15 = Half a Stack) should be broken but not crumbled.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Cook noodles in salted water; drain.  Coat with butter.  Preheat oven to
  425 degrees F.  In a large saucepan, mix soup, milk, sour cream, salt,
  onion, pimiento, pepper, and celery.  Cook over low heat, stirring
  frequently, for 15 minutes.  Add tuna.  Combine with noodles and pour into
  2-quart casserole.  Sprinkle top with ritz crackers.  Bat 20 to 25 minutes.
  Granish with parsley before serving. Makes enough for 6 hungry men.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Tuna, Casserole Supreme
 Categories: Casseroles, Fish, Vegetables
      Yield: 6 servings
 
    1/2 c  Onion; Chopped                      8 oz Mushrooms;Sliced and Drained
    1/2 c  Green Pepper; Finely Chopped        1 ts Salt
      1 c  Celery; Chopped                     1 c  Green Olives; Stuffed
      8 tb Butter                          6 1/2 oz Tuna; Drained And Flaked
      1 cn Cheddar Cheese Soup                 1 c  Corn Flakes; Crushed
    1/2 c  Milk                              1/2 c  Almonds; Slivered
 
  Preheat oven to 400 degrees F.  In a large saucepan, saute onion, pepper
  and celery in 4 T butter.  Stir in soup and milk, and cook over low heat 10
  to 12 minutes.  Add mushrooms, salt, pimiento stuffed olives, and tuna.
  Pour into a 2-quart casserole.  Melt 4 T butter; stir in corn flakes and
  almonds.  Spread on top of casserole.  Bake, uncovered, 25 minutes
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Lettuce Wedge With Poppy Seed Dressing
 Categories: Salads, Dressings
      Yield: 6 servings
 
    1/3 c  Vinegar; White                      1 ts Salt
  1 1/2 tb Onion Juice                         1 c  Vegetable Oil
    1/2 c  Sugar                               2 tb Poppy Seeds
      1 ts Mustard; Dry                        1 x  Iceberg Lettuce; Head Of
 
  In a small mixing bowl, combine vinegar, onion juice, sugar, mustard, and
  salt.  Stir vigorously by hand or with electric mixer set on low. Whisking
  constantly, pour in oil in a slow thin stream, and continue to beat until
  dressing is smooth and thick.  Stir in poppy seeds.  Cut lettuce into 6
  wedges and lay each on a chilled salad plate.  Ladle on 2 or 3 T of the
  dressing or to taste.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chow Mein Candy Clusters
 Categories: Candies, Appetizers, Cereals, Snacks
      Yield: 6 servings
 
     12 oz Butterscotch Morsels                2 c  Salted Peanuts
      3 oz Chow Mein Noodles              
 
  Melt butterscotch bits in top of double boiler.  Remove from heat and
  immediatesly stir in chow mein noodles until all are coated then quickly
  stir in peanuts.  Drop on wax paper with tablespoon.  Let cool until firm.
  Makes about 2 dozen. VARIATION: Substitute 2 cups Rice Krispies for chow
  mein noodles for Clusters Royale. A lighter and less bludgeoning snack.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Choco Scotch Clusters
 Categories: Cereals, Cookies, Snacks, Desserts
      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: Variations On Rice Krispies Marshmallow Squares
 Categories: Cookies, Snacks, Desserts
      Yield: 8 servings
 
      1 x  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: John Beresford Tipton Bars
 Categories: Candies, Snacks, Cereals
      Yield: 10 servings
 
      1 lb Golden Almond Bars; (5 bars)        1 c  Rice Krispies
      1 c  Froot Loops Cereal                  1 c  Miniature Marshmallows
 
  NOTE:  One pound of almond bark can be substituted for the candy bars if
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Melt candy bars in a double boiler.  Remove from heat, add cerals, mix
  until coated, then add marshmallows.  Mix well.  Pour into a buttered pan
  about 7 by 10 inches.  Let cool until set.  Cut into 20 to 30 small
  squares.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Teenage Rocky Roads Candy
 Categories: Candies, Snacks, Cereals
      Yield: 12 servings
 
      2 lb Almond Bark; White                  3 c  Cheerios Cereal
      3 c  Froot Loops Cereal                  2 c  Miniature Marshmallows;color
 
  Melt almond bark in a double boiler.  Mix cereals in a large bowl, and pour
  the melted almond bark over them.  Mix thoroughly, add colored
  marshmallows, mix again and then drop by tablespoonfuls onto was paper.
  Cool until firm. Makes about 3 dozen.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Chip Torte
 Categories: Snacks, Desserts
      Yield: 6 servings
 
      3 ea Egg Whites; Large                   1 c  Milk
    1/4 ts Salt                                1 tb Flour; Unbleached
    1/8 ts Cream Of Tartar                   1/4 ts Salt
  1 1/3 c  Sugar                               3 ea Egg Yolks; Large,Beat Slight
      1 ts Vanilla Extract                     1 tb Butter
      1 c  Potato Chips; Crushed             1/2 ts Vanilla Extract
  1 1/2 oz Unsweetend Chocolate              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: Maggies Coca-Cola Basted Ham
 Categories: Meats, Soda pop, Main dish
      Yield: 12 servings
 
     10 lb Ham; *                              1 tb Mustard; Dry
      6 c  Coca-cola                           2 tb Mustard; Prepared, Sharp
      1 c  Brown Sugar; Dark, Packed           2 c  Bread Crumbs; Fine, Dry
 
  *   Ham should be one of the precooked hams.  Not one of the specialty
      cured or canned hams.  Just the standard bone in ham in the meat
      counter.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Preheat oven to 325 degrees F.  Place ham, fat side down, in a shallow
  baking pan.  Pour coke into pan until it is 1/2-inch deep.  Bake 2 to 3
  hours, or until ham can be easily pierced with a fork, basting with the
  Coca-Cola every 15 to 20 minutes.  (Center of ham will read 140 degrees F
  on a meat thermometer when properly cooked.)  Remove ham from the pan and
  cool.  Cut away rind and fat with a sharp knife.  Combine sugar, mustards,
  bread crumbs, and enough Coke to form a thick paste.  Place ham on roasting
  rack in pan and pat all over with the paste.  Add remaining coke to the
  bottom of the pan.  Increase the temperature to 375 degrees F. and bake the
  ham 45 minutes longer, basting every 20 to 15 minutes until sugar-mustard
  paste has melted to a dark glaze.  Let stand at room temperature 30 minutes
  before slicing.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Duckling L' Vernors
 Categories: Soda pop, Duck, Main dish
      Yield: 4 servings
 
      4 lb Duckling; Quartered               1/2 c  Brown Sugar; Dark, Packed
      1 x  Salt & Pepper; To Taste           1/2 c  Orange Marmalade
     24 oz Vernors Ginger Ale; *               2 tb Mustard; Dijon Style
      2 ea Ginger; Slices 1/4" Thick           1 tb Scallions; Minced
      1 c  Orange Juice                      1/4 c  Brandy

----------------------------------GRANISH----------------------------------
      1 x  Orange Slices                  
 
  *  If you can't get Vernor's Ginger ale, use regular ginger ale but double
     the amount of fresh ginger to 4 slices, and add a dash of vanilla to
     the orange juice.  This will approximate the flavor of the real thing.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Remove fat from cavity of duck; cut off extra neck skin.  Wipe quartered
  pieces with damp cloth, sprinkle with salt and pepper.  Place skin side
  down on roasting pan.  Bake 50 minutes.  As duck bakes, combine Vernors and
  ginger slices in saucepan.  Simmer until reduced to 1 cup.  Add orange
  juice, brown sugar, marmalade, mustard, scallions and 2 T brandy.  Bring to
  a boil, reduce heat, and simmer until mixture is like a thin syrup, 20 to
  25 minutes.  Remove ginger.  Turn duck skin side up, drain fat, and baste
  thoroughly with Vernors sauce.  Return to oven; bake another 45 minutes,
  basting every 10 minutes.  Add remaining brandy to sauce and simmer until
  thickened.  Remove duck to heated plater and pour on the sauce. Garnish
  with orange slices and serve.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Dr. Pepper Baked Beans
 Categories: Soda pop, Side dish, Vegetables
      Yield: 4 servings
 
     28 oz Pork & Beans; Canned              1/2 c  Brown Sugar; Dark, Packed
      1 ea Onion; Finely Chopped             1/3 c  Dr. Pepper
      1 ea Green Pepper; Finely Chopped      1/8 ts Cloves; Ground
      1 ea Tomato; Finely Chopped         
 
  Preheat oven to 350 degrees F.  Drain liquid from pork and beans.  pour
  into baking dish.  Gently mix in onion, pepper, and tomato.  Combine sugar,
  Dr. Pepper, and cloves until sugar is dissolved.  Pour evenly over bean
  mixture.  Bake, covered, for 30 minutes.  Serve with Vernors L' Duckling.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Lemonade Fried Chicken
 Categories: Poultry, Main dish
      Yield: 4 servings
 
      6 oz Frozen Lemonade Concentrate         1 ts Salt
      1 c  ;Water                            1/4 ts Black Pepper; Ground
  2 1/2 lb Fryer; Cut up                       1 c  Vegetable Oil
    1/4 c  Flour; Unbleached                   2 tb Butter; Melted
 
  Preheat oven to 350 degrees F.  Mix lemonade concentrate and water in a
  small bowl.  Pour over chicken in larger bowl.  Refrigerate 2 hours or
  longer.  Drain chicken and reserve liquid.  Mix together the flour, salt,
  and pepper in a small paper bag.  Add well drained chicken, one piece at a
  time, and shake to coat evenly.  Heat oil in large skillet over moderate
  heat.  Add floured chicken; cook until evenly browned, turning pieces over
  carefully.  Remove chicken and arrange in a single layer in a shallow
  baking pan.  Brush chicken with melted butter.  Add reserved lemonade. Bake
  uncovered about 1 hour, basting chicken with lemonade from pan every 15
  minutes.  About 15 minutes befre chicken is done, drain off excess juice
  from pan.  Serve hot.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cherry Coke Salad
 Categories: Salads, Soda pop, Fruits, Side dish
      Yield: 4 servings
 
     40 oz Cherries; Dark, Pitted, 2 cn        1 c  Coca-Cola
      3 oz Jello; Cherry Gelatin (1 pk)      1/2 c  Chopped Pecans
     20 oz Pineapple; Crushed, (1 Cn)     
 
  Heat cherries and their juice to boiling.  Remove from heat and add Jello.
  Stir.  Add pinapple, juice and all.  Pour in coke and nuts.  Pour into an
  oiled 6-cup mold.  Let cool, then refrigerate at least 2 hours or until
  set.  Serve cold.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pepsi-Cola Cake With Broiled Peanut Butter Frosting
 Categories: Cakes, Desserts, Soda pop
      Yield: 8 servings
 
------------------------------------CAKE------------------------------------
      2 c  Flour; Unbleached                 1/2 c  Buttermilk
      2 c  Sugar                               2 ea 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: Sputnik Tea (Russian Tea)
 Categories: Beverages
      Yield: 10 servings
 
     18 oz Tang Mix; (1 Jar)                   2 ts Cloves; Ground
    3/4 c  Instant Tea /Lemon; Lipton's        2 ts Cinnamon
  1 1/2 c  Sugar                          
 
  Mix all ingredients and keep in tightly sealed jar.  Use 2 t of the mix per
  cup of boiling water.  Can also be made and then iced.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Beef With Caper Sauce
 Categories: Roast, Beef, Meats
      Yield: 12 servings
 
      4 lb Beef Eye Of Round Roast           1/4 c  Red Wine Vinegar
    1/2 c  Cooking Oil                         2 tb Crushed Rosemary
    1/2 c  Tomato Paste                        2 ts Salt
    1/4 c  Imported Soy Sauce                  1 x  Pepper To Taste

---------------------------------GARNISHES---------------------------------
      1 x  Caper sauce                         1 x  Green Onions
      1 x  Paprika                             1 x  Parsley
      1 x  Tomato roses                        1 x  Rye Bread
 
  Place roast in utility dish.  Combine oil, tomato paste, soy sauce,
  vinegar, rosemary, salt and pepper; pour over roast, cover and marinate in
  the refrigerator for 2 hours or overnight.  Remove roast from marinade;
  wipe with absorbent paper.  Place roast, fat side up, on rack in open
  roasting pan.  Roast in moderate oven (350 degrees F.) 18 to 20 minutes per
  pound or to an internal temperature of 150 degrees F. for medium-rare.
   Chill roast and slice.  Arrange slices of cold roast beef in an
  overlapping pattern on a serving platter; spoon caper sauce down center.
  Sprinkle with paprika and garnish with tomato roses, green onions and
  parsley.  Serve with rye bread. NOTE: To serve as appetizer, cut cooked
  roast beef into cubes and serve on small wooden picks inserted in cabbage
  head or fruit.  Dip beef cubes in Caper Sauce.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Caper Sauce
 Categories: Beef, Sauces, Vegetables
      Yield: 12 servings
 
      1 c  Mayonnaise                          1 tb Horseradish
    1/4 c  Capers *                            1 tb White Vinegar
    1/4 c  Dairy Sour Cream                  1/2 ts Sugar
      1 tb Dijon-Style Mustard            
 
  *     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.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Easy Beef Roll-Ups
 Categories: Steak, Beef, Meats
      Yield: 4 servings
 
      2 lb Beef Round Steak *                  2 ts Cornstarch
  1 1/2 lb Lean Beef Bacon                   1/2 c  Water
      2 ts Cooking Oil                         1 x  Parlsey
      1 ea Env. Onion Soup Mix 1 1/4 oz        3 ea Cherry Tomatoes
      2 c  Water                          
 
  *   Round Steak should be cut 1/2-inch thick.
  ~-------------------------------------------------------------------------
  Trim separable fat from steak nd remove bone.  Pound with meat mallet or
  saucer; slice into strips 1 inch wide and 4 inches long.  trim any excess
  fat from bacon.  Place bacon slices on steak strips and roll up, securing
  with small wooden picks.  Brown roll-ups slowly in hot oil in large
  frying-pan.  Remove roll-ups to pressure pan.  Add soup-mix and 2 cups of
  water to frying-pan and simmer 3 minutes, scraping particles from pan. Pour
  liquid over roll-ups.  Cook at 10 lbs pressure 10 minutes.  Remove roll-ups
  to warm serving dish.  Combine cornstarch and 1/2 cup water, mixing until
  smooth.  Add to liquid in pressure pan and simmer, stirring constantly, 3
  to 4 minutes or until thickened.  Pour gravy over roll-ups; garnish with
  parsley and cherry tomatoes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Deviled Swiss Steak
 Categories: Steak, Beef, Meats
      Yield: 10 servings
 
      3 lb Beef Round Steak *                  2 tb Cooking Oil
      2 ts Dry Mustard                         4 oz (1 cn) Sliced Mushrooms
  1 1/2 ts Salt                                1 tb Worcestershire Sauce
    1/4 ts Pepper                              1 x  Carrot Curls Or Parsley
 
  *     Round Steak should be cut 3/4 to 1-inch thick.
  ~-------------------------------------------------------------------------
  Cut round steak into serving size pieces.  Combine dry mustard, salt and
  pepper; sprinkle over round steak and pound on both sides with meat mallet.
  Brown steak quickly in oil in large frying pan.  Pour off drippings. Drain
  liquid from mushrooms and add enough water to make 1/2 cup. Add liquid and
  Worcestershire sauce to steak.   Cover tightly and cook slowly for 1 1/2
  hours.  Add mushrooms during last 5 minutes of cooking time. Remove steak
  to warm serving platter and top with mushrooms. Garnish with carrot curls
  and parsley or celery leaves.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chil-Beer Brisket Of Beef Over Wild Rice Amadine
 Categories: Brisket, Beef, Meats
      Yield: 8 servings
 
  2 1/2 lb Fresh Beef Brisket                1/4 ts Garlic Powder
    1/2 c  Diced Onion                         1 ea Bottle (12 Oz) Chili Sauce
      1 ts Salt                                1 ea Bottle (12 oz) Beer
      1 ts Pepper                              1 x  Wild Rice Amadine

---------------------------------GARNISHES---------------------------------
      2 ea Med. Ripe Tomatoes, Sliced          1 x  Parsley Sprigs
 
  Place beef brisket, fat side down, in deep roasting pan.  Sprinkle brisket
  with onion, salt, pepper and garlic powder.  Pour chili sauce over brisket.
  Cover tightly and cook in slow oven (325 degrees F.) for 3 hours. Pour beer
  over brisket.  Increase oven temperature to moderate (350 degrees F.) and
  continue cooking, covered, 30 minutes.  Place brisket on large serving
  platter and surround with Wild Rice Amadine.  Garnish with sliced tomatoes
  and parsley.  Slice brisket very thin and serve with hot cooking liquid.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Wild Rice Amadine
 Categories: Brisket, Beef, Meats, Vegetables
      Yield: 8 servings
 
      2 tb Slivered almonds                  1/3 c  Margarine
  1 1/2 tb Chopped Green Pepper            2 2/3 c  Hot Water
      1 tb Chopped Onion                       1 ts Instant Beef Bouillon
      1 tb Chopped Chives                  4 1/2 oz (2 Pks) 5-minute Wild Rice
 
  Cook almonds, green pepper, onion and chives in melted margarine in heavy
  2-quart frying-pan, until almonds begin to brown.  (Do not over brown.) Add
  hot water and instant bouillon, stirring to combine.  Add rice, bring to a
  boil and cook slowly, uncovered 10 minutes.  Cover and let stand 5 minutes.
  Drain any excess liquid from rice.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pot 'n Cot Roast
 Categories: Roast, Beef, Meats, Fruits
      Yield: 8 servings
 
      5 lb Chuck Arm Pot Roast                 1 ts Basil
     30 oz (1 Cn) Apricots *                 1/4 ts Pepper
      2 ts Instant Minced Onion              1/3 c  Cream or Cooking Sherry
      1 ts Marjoram                            1 ts Salt
 
  *    Apricots may either be halves or whole canned apricots.
  ~-------------------------------------------------------------------------
  Trim fat from pot-roast and het in Dutch oven or electric frying-pan to
  obtain 2 T drippings.  Discard remaining fat.  Brown meat in drippings, on
  both sides.  Pour off drippings.  Drain Apricots reserving liquid to pour
  over beef.  Sprinkle onion, majoram, basil and pepper on both sides of
  beef.  Cover tightly and cook slowly 2 to 3 hours, until tender.  Add herry
  and salt; cook uncovered 30 minutes or until liquid has cooked down to a
  syrup, basting meat frequently.  Place pot-roast on platter; spoon syrup
  over it.  (Any remaining syrup may be served as an accompaniment.) Arrange
  apricots around pot-roast and garnish with parsley.  To serve, slice across
  the grain of meat.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Succulent Sour Cream Pot-Roast
 Categories: Roast, Beef, Meats
      Yield: 6 servings
 
      5 lb Bonless Rolled Chuck Roast        1/2 c  Tomato Sauce
      2 tb Unbleached Flour                    1 ea Bay Leaf
      1 tb Cooking Oil                       1/8 ts Thyme Leaves
    1/2 ts Salt                              1/2 lb Fresh Mushrooms, Sliced
    1/4 ts Pepper                              2 tb Butter
    3/4 c  Water                               1 c  Dairy Sour Cream
      1 ea Clove Garlic, Pressed               1 x  Hot Buttered Noodles
      2 ea Small Onions, Chopped               1 x  Paprika
 
  Dredge pot-roast in flour; brown all sides in cooking oil in Dutch oven.
  Slip rack under meat; sprinkle with salt and pepper.  Add water, garlic,
  onion, tomato sauce, bay leaf and thyme.  Cover and cook in slow oven (325
  degrees F.) 3 1/2 hours or until tender.  Cook sliced mushrooms in butter
  in small frying-pan until tender and golden.  When meat is tender, remove
  to cutting board.  Remove bay leaf.  Thicken cooking liquid with 2 T flour
  combined with 1/4 c water, if desired.  Add mushrooms and sour cream to
  cooking liquid; cook over moderate heat but do not allow to boil.  Slice
  beef; serve with hot buttered noodles sprinkled with paprika.  Pass our
  cream sauce separately.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Fruited Beef Curry Casserole
 Categories: Hamburger, Beef, Meats, Fruits
      Yield: 8 servings
 
      2 lb Lean Ground Beef                    1 ea Lg. Apple, Chopped
      1 ea Lg. Onion, Chopped                  1 c  Chopped Dried Apricots
      1 ea Med. Green Pepper, Chopped          2 tb Curry Powder
      2 tb Cooking Oil                         1 ts Salt
      1 ea Slice Whole Wheat Bread           1/2 ts Pepper
      1 c  Milk                                1 x  Curry Condiments
      2 ea Large Eggs                     
 
  Cook onion and green pepper in oil in large frying-pan until onion is
  transparent.  Add ground beef and brown lightly.  Pour off drippings. Soak
  bread in milk.  Add eggs, apple, apricots, curry powder, salt and pepper to
  beef.  Add bread and milk.  Mix well.  Place in 2-qt oven-proof casserole;
  bake in a moderate oven (350 degrees F.) for 45 minutes.  Serve with curry
  condiments such as chutney, raisins, shredded coconut and sunflower seeds.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Hacienda Hamburger
 Categories: Hamburger, Beef, Meats
      Yield: 6 servings
 
      2 lb Ground Beef                         2 c  Uncooked Noodles
      2 tb Cooking Oil                         1 c  Diced American Cheese
  1 1/2 c  Chopped Celery                      1 c  Sliced Ripe Olives
    1/2 c  Chopped Onion                       2 ts Salt
      6 oz (1 cn) Tomato Paste               1/2 ts Pepper
  2 1/4 c  (3 cns) Water                  
 
  Brown meat in oil in electric skillet or large frying-pan.  Add celery and
  onion; cover and cook slowly 10 minutes.  Add tomato paste, water, noodles,
  cheese, olives, salt and pepper; stir to combine.  Cook slowly until
  noodles are tender, abotu 30 minutes. NOTE: This is just as good on the
  second day.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Italian Meatballs In A Basket
 Categories: Hamburger, Beef, Meats
      Yield: 8 servings
 
      2 lb Ground Beef Chuck                 1/2 ts Basil
      2 tb Margarine                         1/4 ts Thyme
      1 ea Med. Green Pepper, Chopped          2 tb Unbleached Flour
      1 ea Med. Onion, Chopped                 1 x  Ital. Bread Basket
     16 oz (1 cn) Stewed Tomatoes        

---------------------------------GARNISHES---------------------------------
      1 x  Green peppr rings                   1 x  Cherry Tomatoes
 
  Lightly shape ground beef into 1 1/2-inch balls.  Lightly brown balls in
  margarine in large frying-pan, about 5 minutes.  Add the green pepper and
  onion to meatballs; cook 5 minutes, stirring occasionally.  Drain tomatoes,
  reserving liquid.  Add tomatoes, all but 1/4 c tomato liquid, basil and
  thyme to meat balls.  Cover tightly and cook slowly 5 minutes. Combine
  reserved tomato liquid with flour, stirring until smooth.  Stir into
  meatballs, cover tightly and cook 5 minutes or until slightly thick.
  Meanwhile prepare Italian Bread Basket and place on platter.  Spoon
  meatball mixture into and around bread.  Garnish with green pepper rings
  and cherry tomatoes, if desired. Italian Bread Basket: 1 Loaf (16 ozs)
  Italian Bread, Unsliced 1/4 Cup Margarine, Melted 1/4 Cup Parmesan Cheese,
  Grated Cut a 3/4 slice from top of bread. With fork, scoop out inside of
  bread to form basket, leaving 1-inch bread on all sides and bottom of loaf.
  Place loaf on foil in shallow baking pan.  Brush top, sides and inside of
  bread with melted margarine.  Sprinkle loaf with Parmesan cheese, coating
  sides evenly.  Bake in hot oven (400 Degrees F.) for 10 minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Andouille A La Jeannine
 Categories: Appetizers
      Yield: 6 servings
 
      1 c  Dry white wine                      2 tb Honey
      2 lb Andouille or smoked sausage         1 tb 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"
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Oyster Pate
 Categories: Appetizers
      Yield: 6 servings
 
      1 qt Oysters (retain liquid)             1 tb Lea & Perrins Worcestershire
    1/4 ts Garlic powder                       1 x  Water (enough to cover oyste
      1 ts Louisiana hot sauce                 1 x  Salt, to taste
    1/2 ts Onion powder                   
 
  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: Appetizers
      Yield: 6 servings
 
    1/2 c  Heinz chili sauce                   1 tb Lemon or lime juice
    1/2 c  Catsup                            1/2 c  Parsley, chopped fine
    1/2 c  Horseradish                         1 x  Louisiana hot sauce
      1 tb Lea & Perrins Worcestershire        1 x  Boiled crawfish or shrimp
    1/2 ts Salt                           
 
  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: Appetizers
      Yield: 8 servings
 
      6 ea Hard boiled eggs                    1 tb Pimentos, mashed
      2 tb Mayonnaise                          3 tb Dill relish
      2 tb Poupon mustard                      1 x  Salt, to taste
      1 tb Louisiana hot sauce            
 
  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: Crab Meat Alma
 Categories: Appetizers
      Yield: 8 servings
 
      1 ea Stick butter or margarine           2 c  Light cream
      1 ea Sm bunch chopped green onion        2 c  Swiss cheese, grated
    1/2 c  Parsley, finely chopped           1/2 c  Sherry or vermouth, dry
    1/2 c  Celery, finely chopped              1 x  Cayenne pepper
      1 cn (small) mushrooms, drained          1 x  Salt, to taste
      3 tb Flour                               1 lb White crab meat (or shrimp)
 
  Melt butter in heavy saucepot.  Saute vegetables until soft. Blend in flour
  and add cream.  Heat until thickened.  Add cheese and heat until it has
  melted.  Add wine, cayenne pepper, and salt.  Fold in crab meat or shrimp.
  Heat gently for 8 to 10 minutes Serve with french bread or in patty shells
  "Alma is a good cook and also a fine, good friend, who has a terrific sense
  of humor, I garontee!"  From Justin Wilsons Outdoor Cooking With Inside
  Help
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Andouille In Comforting Barbecue Sauce
 Categories: Appetizers
      Yield: 25 servings
 
      4 c  Onions, finely chopped            1/2 c  Louisiana hot sauce OR
      1 c  Celery, finely chopped              3 c  Ketchup
      1 c  Bell pepper, finely chopped         2 tb Cayenne pepper
      1 c  Parsley, finely chopped             3 ts Salt, to taste
      1 c  Peanut oil                          1 c  Southern Comfort Liquor
      1 tb Garlic, finely chopped              1 lb Andouille sausage
      3 c  Steak sauce                    
 
  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 ."
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Italian Sausage In Tomato Sauce
 Categories: Appetizers
      Yield: 10 servings
 
      2 lb Italian Sausage                     1 ts Oregano
      2 tb Olive oil                           1 c  Chablis wine
      2 c  Tomato sauce                        1 lb Mushrooms, fresh and sliced
 
  Saute Italian sausage for a few minutes in olive oil - just long enough to
  seal it or firm it up.  Remove sausage and let cool. Cut into bite-size
  pieces.  Mix the rest of the ingredients in the skillet. Bring to a boil.
  Add sausage and cook for 1 hour on low heat. Serve as a hot appetizer. You
  may wish to be cautious with the wine at first.  Some may find 1 cup too
  much. From Justin Wilson's Outdoor Cooking With Inside Help.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Crabby Mushrooms
 Categories: Appetizers
      Yield: 8 servings
 
      1 c  Crab meat                           2 tb Parsley, minced
      1 tb Bread crumbs                       12 ea Mushroom stems, chopped fine
      1 tb Onions, minced                     12 ea Mushroom caps
      1 tb Parmesan cheese, grated             1 ea Egg, beaten
      1 ts Salt                                1 x  Louisiana hot sauce, to tast
 
  In a bowl, mix crab meat, bread crumbs, onion s, cheese, salt, parsley, and
  chopped mushroom stems.  Add beaten egg and hot sauce, to taste. Stuff
  mixture into mushroom caps.  Bake at 300 degrees until tender, 15 to 30
  minutes. Serve it hot.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Sadie's Shrimp Salad
 Categories: Salads
      Yield: 30 servings
 
      2 lb Macaroni, cooked                    1 c  Celery, finely chopped
      4 lb Shrimp, boiled and peeled           2 c  Black olives, finely chopped
     24 ea Eggs, hard boiled, chopped          2 c  Dill pickles, chopped
      2 c  Onion, finely chopped          
 
  See Sadie's Shrimp Salad Dressing for directions
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Sadie's Shrimp Salad Dressing
 Categories: Salads
      Yield: 30 servings
 
      1 qt Mayonnaise                          1 tb Lea & Perrins Worcestershire
    1/2 c  Olive oil                           1 tb Mustard
      2 tb Louisiana hot sauce                 2 tb Ketchup
      2 tb Lemon juice                    
 
  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: Salads
      Yield: 10 servings
 
      4 ea Fresh artichoke hearts              2 ts Salt
      1 tb Wine vinegar                        1 ts Lea & Perrins
      2 cn Artichoke hearts, quartered         3 tb Olive oil
      1 ts Louisiana hot sauce                 1 tb Lemon juice
      1 ea Small garlic clove             
 
  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: Salads
      Yield: 24 servings
 
     10 lb Potatoes                            1 c  Sweet relish
      1 c  Celery, finely chopped            1/2 c  Yellow mustard
      8 ea Eggs, hard-boiled                   2 c  Salad olives, chopped
      1 c  Fresh parsley,finely chopped        1 x  Salt, to taste
      2 c  Dill relish                         2 c  Onions, finely chopped
  1 1/2 pt Mayonnaise                          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: Salads
      Yield: 10 servings
 
      1 ea Large avocado                       1 tb Lemon juice
      2 ts Lea & Perrins                       2 tb Wine vinegar
      1 ea Clove garlic                      3/4 c  Chopped parsley or cilantro
      1 tb Salt                                2 ts Louisiana hot sauce
      4 oz Feta cheese                         1 c  Chopped tomatoes
      2 tb Olive oil                           1 x  Lettuce, as bed for serving
      1 tb Poupon or creole mustard       
 
  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: Salads
      Yield: 10 servings
 
      5 tb Mayonnaise, (heaping)               1 tb Lea & Perrins
      1 ts Louisiana hot sauce                 1 ea Juice of mediums size lemon
      2 tb Yellow mustard (heaping)            3 ts Salt (to taste)
      2 tb Ketchup                             4 ea Bell peppers, sliced
      2 tb Olive oil                           2 ea Onions, medium, shredded
      1 tb Wine vinegar                        1 ea Large cabbage, shredded
      1 ts Garlic salt                    
 
  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: Salads
      Yield: 10 servings
 
      1 ea 16 oz can peeled tomatoes           1 tb Lea & Perrins
    1/2 c  Chopped onion                       2 ts Poupon or creole mustard
    1/2 ts Celery seed                       1/4 ts Garlic powder
      4 ea Eggs, hard boiled                   1 tb Olive oil
      2 tb Juice from peeled tomatoes          1 x  Salt, to taste
      1 ea 6 1/2 oz can tuna, mashed           2 ts Louisiana hot sauce
      2 tb Dill relish                         2 ts Wine vinegar
      2 tb Mayonnaise (heaping)           
 
  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"
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Crawfish And Egg Salad
 Categories: Salads
      Yield: 8 servings
 
      3 ea Eggs, hard boiled                   1 x  Salt, if needed
      1 tb Durkee's famous sauce               2 tb Dill pickles, finely chopped
      1 lb Chopped crawfish or shrimp          1 ts Red cayenne pepper
      2 tb Mayonnaise                          1 ts 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: Salads
      Yield: 8 servings
 
      3 ea Eggs, hard-boiled, chopped          1 ts Louisiana hot sauce
      2 tb Mayonnaise                          2 ts Poupon mustard
      2 tb Dill relish (heaping)               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: Salads
      Yield: 4 servings
 
      2 ea Large hard-boiled eggs              2 tb Mayonnaise (maybe 3 Tbs)
      2 ts Louisiana hot sauce                 2 tb Dill relish
      1 c  Avocado, mashed                     1 x  Fresh lemon juice
    1/2 c  Onion, chopped                      1 x  Salt to taste
      1 ea 6 1/2 oz can tuna (in water)   
 
  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: Salads
      Yield: 8 servings
 
      1 c  Chopped parsley                     1 lb Catfish meat, cooked
      1 c  Cream cheese                        1 ts Louisiana hot sauce
    1/2 c  Dry white wine                      1 lb Crawfish meat, cooked
      1 x  Salt, to taste                      1 tb Lea & Perrins
      1 tb Lemon juice                    
 
  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: Sauces
      Yield: 10 servings
 
      1 pt Mayonnaise                        1/4 c  Olive oil
      1 c  Ketchup                             1 c  Creole or poupon mustard
      1 ea 10 oz bottle Durkee's sauce         2 ts Louisiana hot sauce
      2 tb Wine vinegar                      1/2 c  Prepared horseradish
      2 tb Lea & Perrins                       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: Sauces
      Yield: 10 servings
 
      4 c  Mayonnaise                          1 c  Chow chow (sour)drained
      1 c  Parsley, chopped fine               1 x  Bunch green onions, chopped
      1 c  Sweet relish,chopped&drained        1 x  Louisiana hot sauce (dash)
      1 x  Dash, Lea & Perrins                 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: Italian Sausage Spaghetti Sauce
 Categories: 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                         1 x  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 Soup
 Categories: Soups, Desserts
      Yield: 10 servings
 
      8 c  Chicken stock                       1 tb Garlic, diced
      2 ts Louisiana hot sauce                 1 tb Lea & Perrins
      1 c  Green onions, chopped               1 c  Parsley, chopped
    1/2 c  Celery, chopped                     2 c  White wine, dry
      1 x  Salt, to taste                      2 lb Shrimp, chopped
 
  Put ingredients, except shrimp, in chicken stock.  Bring to boil and then
  lower heat.  Cover, and cook for 45 minutes. Add shrimp and simmer for 30
  minutes more. You may wish to experiment with the amount of wine you use. 2
  cups in the pot may be a bit much for some taste.  If that is so, you may
  take the rest internally. From Justin Wilson's "Outdoor Cooking With Inside
  Help"
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Dehydrator Barbecue Sauce
 Categories: Sauces
      Yield: 8 servings
 
      1 c  Onions, dehydrated                1/2 ts Mint, dried
      1 c  Ketchup                             1 tb Lemon juice
    1/4 c  Sweet peppers, dehydrated           1 c  Dry white wine
      2 tb Louisiana hot sauce                 3 tb Lea & Perrins
    1/4 c  Parsley, dried                      3 tb Vinegar
      1 tb Salt                                1 tb Liquid smoke
    1/2 c  Honey                               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"
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Marinade And Basting Sauce For Brisket Of Beef
 Categories: Sauces
      Yield: 8 servings
 
      3 c  Dry red wine                        2 tb Prepared horseradish
      3 ts Salt                                2 ts Onion powder
      1 c  Olive or peanut oil                 3 tb Lime juice
      3 tb Poupon mustard                      1 ts Garlic powder
      2 tb Wine vinegar                        2 ts 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"
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Beer Marinade For Beef
 Categories: Sauces
      Yield: 8 servings
 
      2 cn Beer (12 oz or 10 oz cans)          1 tb Prepared horseradish
      2 ts Salt                                1 ts Onion powder
    1/2 c  Olive oil                           2 tb Lemon juice
      1 ts Ground cayenne pepper               1 ts Garlic powder
      1 tb Wine vinegar                   
 
  Mix all ingredients together and use as a marinade.  Then use as a basting
  sauce for the meat while it cooks.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Barbecue Sauce Au Justin
 Categories: Sauces
      Yield: 1 servings
 
      2 c  Onion, chopped                  1 1/2 c  Dry red wine
    1/2 c  Wine vinegar                        2 c  Ketchup
    1/2 c  Bell pepper, chopped              1/2 ts Celery seed
      4 ts Salt                                2 tb Parsley, dried
    1/2 c  Olive oil                           1 c  Steak sauce
    1/4 c  Louisiana hot sauce                 2 tb Lemon juice
      2 tb Garlic, chopped                
 
  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: Candies
      Yield: 12 servings
 
      4 c  Sugar                               1 cn Condensed milk
      5 c  Pecans                              1 ts Vanilla
      4 tb Karo syrup                          1 cn Water
      1 tb Butter                         
 
  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).
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: All Purpose Marinade
 Categories: Sauces
      Yield: 6 servings
 
      3 c  Dry white wine                    1/2 c  Soy sauce
    1/2 ts Cayenne pepper                    1/2 ts Garlic powder
      1 ts Onion 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: Marinade For Lamb Or Goat
 Categories: Sauces
      Yield: 6 servings
 
      4 c  Chablis wind                        2 tb Louisiana hot sauce
      1 c  Green creme de menthe               1 c  Soy sauce
      1 tb Onion powder                        1 c  Water
      1 ts Dried mint (crushed)                2 tb 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: Fish Marinade
 Categories: Sauces
      Yield: 6 servings
 
      2 c  Chablis wine                        2 tb Creole mustard
      2 tb Lemon juice                       1/2 ts Ground cayenne pepper
      2 ts Salt                           
 
  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"
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Comforting Barbecue Sauce
 Categories: Sauces
      Yield: 25 servings
 
      4 c  Onions, chopped                     3 c  Steak sauce
      1 c  Celery, chopped                   1/2 c  Louisiana hot sauce
      1 c  Bell pepper, chopped                3 c  Ketchup
      1 c  Fresh parsley, chopped              3 ts Salt
      1 c  Peanut cooking oil                  1 c  Southern Comfort Liquor
      2 tb Garlic, chopped                
 
  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"
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Wild Duck And Andouille Sauce Piquant
 Categories: Main dish, Poultry
      Yield: 12 servings
 
      1 c  Olive oil (for roux)                3 c  Chablis wine
      3 c  Plain flour (for roux)            1/2 ts Dried mint, crushed
      3 c  Onions, chopped                    11 c  Tomato sauce
      1 c  Bell pepper, chopped                3 tb Lea & Perrins
      3 c  Geen onions, chopped                6 ts Louisiana hot sauce
      2 c  Parsley, chopped                    5 ts Salt
      1 x  Water                               1 lb Andouille, sliced 1/4" thick
      2 tb Garlic, finely chopped          2 1/2 lb Wild duck breasts
 
  Brown off duck breasts in some olive oil. Make a roux with oil and flour
  (see Justin's recipe posted earlier). Add onions, bell pepper, green
  onions, and parsley to roux.  Stir and cook. Add one cup water and garlic.
  Cook.  Add wine and some more water. Add other seasonings and tomato sauce.
  Mix well. Add andouille (or smoked sausage) and duck breasts. Stir. Simmer
  on low heat for 3 to 4 hours.  Stir occasionally.  Add more salt and
  cayenne to your taste. Makes about 3 gallons, so this is for alot of
  people.  Serve over spaghetti or rice. From Justin Wilson's "Outdoor
  Cooking With Inside Help"
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chicken Sauce Piquant
 Categories: Main dish, Poultry
      Yield: 30 servings
 
      2 c  Bacon drippings (for roux)          1 x  Water
      6 c  Plain flour                         1 lb Mushrooms, sliced
      7 c  Onion, chopped                     16 c  Tomato sauce
      1 c  Bell pepper, chopped                8 c  Chablis wine
      3 c  Green onions, chopped           1 1/2 pt Stuffed olives
      1 c  Celery, chopped                     6 tb Lea & Perrins
      3 c  Parsley, chopped                    8 tb Louisiana hot sauce
    1/4 c  Garlic, chopped                     1 ts Dried mint, crushed
      1 x  Bacon drippins/brown chicken        6 tb Salt
     20 lb Baking hens, (see directions   
 
  The bacon drippings are for browning the chicken. The 20 lbs of chicken
  should be cut up in 2-inch-long pieces. Justin likes more wine in this
  sauce than some peoples.  If you don't wish to use all 8 Cups of Chablis in
  the sauce, feel free to drink what the sauce don't take. Make sure you
  taste your sauce as you add the wine. Me, I likes it. My wife, she don't.
  Make a roux.  (see the recipe for Justin Wilson's roux, also posted here).
  Add onions, bell pepper, green onions, and celery and saute until onions
  are tender and clear.  Add parsley and garlic and saute. Brown off chicken
  while roux is being made.  After onions, etc. are tender, add water to
  bring roux to a smooth paste.  Add all other ingredients and enough water
  to cover well.  Bring to a boil, and then cut heat. Cook for about 4 to 6
  hours. Serve over spaghetti. This is for a party and will serve 20 to 40
  people.  You can freeze what you don't eat. From Justin Wilson's "Outdoor
  Cooking With Inside Help"
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Liver In Mustard Sauce
 Categories: Main dish, Meats
      Yield: 4 servings
 
      1 x  Salt                                1 c  Shallots, chopped
      1 x  Ground red cayenne pepper           1 c  Dry white wine
      4 ea Slices liver 1/2 - 3/4"thick        1 tb Creole or poupon mustard
      1 x  Oleo (margarine)               
 
  Salt and pepper liver.  Saute over medium to high heat in the margarine
  (oleo).  Remove liver and keep warm.  Pour off some of melted oleo. In what
  is left, saute shallots until clear or tender. Add white wine. Bring to
  boil.  Add mustard and blend into mixture. Stir and simmer for a few
  minutes. Put liver on platter and pour sauce over it. From Justin Wilson's
  "Outdoor Cooking with Inside Help"
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cajunized Oriental Pork Chops
 Categories: Main dish, Meats
      Yield: 6 servings
 
      6 ea Thick pork chops                    1 c  Onions, chopped
      1 x  Salt & red cayenne pepper           1 ea Clove garlic, chopped
  1 1/2 c  Dry white wine                      3 tb Soy sauce
      1 c  Bell pepper, chopped                1 cn Pinapple chunks (15 oz.)
 
  Salt and red pepper the chops.  Brown them slowly in a skillet. Add wine,
  bell pepper, onion, and garlic,  Cover and simmer for 25 to 30 minutes.
  Remove pork chops, being sure to keep them warm. Add the soy sauce and
  syrup from the pineapple.  Stir and simmer until more or less thick. Add
  the pineapple chunks and bring to a boil. Serve over pork chops and hot
  cooked rice. From Justin Wilson's "Gourmet and Gourmand Cookbook"
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Barbecued Ribs
 Categories: Main dish, Meats
      Yield: 4 servings
 
      4 lb Pork ribs, cut in pieces            1 ts Chili powder
      1 ea Lemon                               1 ts Salt
      1 ea Large onion                         2 x  Dashes Tabasco sauce
      1 c  Catsup                              2 c  Water
    1/3 c  Worcestershire sauce           
 
  Place ribs in shallow roasting pan, meaty side up.  On each piece, place a
  slice of unpeeled lemon, a thin slice of onion. Roast in very hot oven, 450
  F degrees, 30 minutes. Combine remaining ingredients; bring to a boil and
  pour over ribs. Continue baking in a moderate oven, 350 F degrees, about 2
  hours, basting ribs with the sauce every 15 minutes. From "Talk About Good"
  Contributed by Mrs. K Richard Escudier, Jr.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Barbecued Pork Chops
 Categories: Main dish, Meats
      Yield: 8 servings
 
    1/2 c  Water                               3 tb Brown sugar
    1/4 c  Vinegar                             4 tb Chili sauce
      2 tb Dry mustard                         8 ea Pork chops
 
  Combine ingredients and mix well.  Pour over seasoned chops in glass baking
  dish, cover and bake at 400 F degrees for 1-1/2 hours, uncovering last 30
  minutes.  Water may be added to make gravy. Delicious with ribs also. From
  "Talk About Good" contributed by Susan Chandler Castille
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Blackened (Cajun) Arctic Char
 Categories: Main dish, Fish
      Yield: 4 servings
 
      1 ea Arctic char - 1 kg(4.5 lbs)         2 ea Lemons, cut into wedges
      6 tb Butter                              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
      Yield: 6 servings
 
      1 tb Paprika                             1 ts Ginger powder
      1 ts Salt                              3/4 ts White pepper
      1 ts Onion powder                      3/4 ts Black pepper
      1 ts Cayenne powder                    1/2 ts Thyme
      1 ts Garlic powder                     1/2 ts Oregano
      1 ts Crushed chilies                
 
  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: Shrimp Newburg
 Categories: Main dish, Fish
      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 ea Beef bouillon cubes
      2 ea Pimentos and 1 can liquid         1/2 ts Dry mustard
      1 ea Egg                                 1 x  Onion tops
    1/2 c  Cream                               1 x  Tabasco sauce
      1 ea 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: Chicken Maque Choux
 Categories: Main dish, Poultry
      Yield: 4 servings
 
     18 ea Young tender corn                   1 ts Salt
      1 ea Large spring  chicken               1 ts Sugar
      1 ea Large onion, finely chopped         1 x  Black pepper
    1/2 ea Bell pepper, chopped                2 tb Cooking oil
      1 ea Large tomato, small pieces          1 x  Milk, if needed
 
  Cut corn off cob, and then scrape ears with back of knife to obtain milky
  pulp in a heavy iron pot, brown the chicken in oil a few pieces at a time,
  until all sides are done.  Add corn, onions and the rest of the ingredients
  to the pot. Stir mixture frequently while cooking over low flame for 30
  minutes.  If mixture is too dry, add a small amount of milk. Will serve
  four. From "Talk About Good" submitted by Mrs. Warren Butcher
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Yeola's Bread Pudding
 Categories: Desserts
      Yield: 6 servings
 
     10 ea Slices stale bread                  1 c  Pecan pieces
      3 ea Eggs, beaten                        1 cn (16 oz) fruit cocktail/juice
      2 c  Sugar                               1 cn Pet milk (12 oz)
    1/2 c  Oleo                                1 c  Water
      1 c  Raisins                             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.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Bread Pudding With Whiskey Sauce
 Categories: Desserts
      Yield: 8 servings
 
-------------------------------BREAD PUDDING-------------------------------
      4 ea Slices stale bread                  1 tb Vanilla
      4 tb Sugar                               1 x  Salt, pinch
  3 1/2 c  Milk                              1/2 ea Block butter
      4 ea Eggs, separatged                    1 x  Raisins (optional)

-------------------------------WHISKEY SAUCE-------------------------------
    1/2 c  Sugar                             1/4 ea Block butter
    1/4 c  Water                               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: Red Beans And Rice
 Categories: Main dish
      Yield: 6 servings
 
      1 lb Red kidney beans                    1 ea Bell pepper
      1 lb Salt pork                           1 ea Chopped onion
      2 ea Cloves garlic                       1 ea Stalk celery
      1 ts Italian seasoning                   1 ea 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.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Boiled Crabs
 Categories: Main dish, Fish
      Yield: 4 servings
 
      2 ea Lemons, quartered                 1/2 c  Ground red pepper
      8 ea New red potatoes                  1/2 c  Ground white pepper
      4 ea Small ears fresh corn             1/2 c  Ground black pepper
      4 ea Small yellow onions                12 ea Live blue crabs
      1 c  Salt                           
 
  Fill a large (10-quart) stockpot one-third full with water. Add the lemons,
  potatoes, corn, onions, salt, and peppers. Cover and bring to a boil over
  high heat.  Let boil for 10 minutes. Add the crabs, (if blue crabs are not
  available, substitute other small to medium crabs), cover, and return to
  boil.  Once steam starts to escape from under the cover, let cook for 15
  minutes. Turn off the heat and let sit, covered, for 10 minutes more. From
  Alex Patout's "Cajun Home Cooking"  Published by Randon House Alex says,
  "Serves 2 Cajuns, 4 elsewhere."  He writes, "We like to lay out the crabs
  and vegetables on a large table covered with lots of paper and have a
  feast."
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Mayonnaise
 Categories: Sauces
      Yield: 2 servings
 
      2 ea Egg yolks                           4 ea Shots tabasco sauce
      1 ts Salt                                1 x  Juice of 1/2 lemmon
      1 ea Garlic clove, minced                2 c  High-grade vegetable oil
    1/2 c  Green onions, chopped fine     
 
  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: Smothered Round Steak
 Categories: Main dish, Meats
      Yield: 4 servings
 
      2 lb Round steak                       1/2 c  Vegetable oil
      2 ts Salt                                3 ea Medium onions, chopped
    1/2 ts Ground black pepper                 2 ea Bell peppers, chopped
      1 ts Ground red pepper                   1 ea Celery rib, chopped
      1 ts Ground white pepper                 1 c  Beef stock or water
      1 x  All-purpose flour (dredging)   
 
  Alex Patout says, "Smothering is a multipurpose Cajun technique that works
  wonders with everything from game to snap beans.  It's similar to what the
  rest of the world knows as braising--the ingredients are briefly browned or
  sauteed, then cooked with a little liquid over a low heat for a long time."
  Season the roast with one half of the salt and peppers.  Dust with flour on
  all sides.  Heat the oil in a Dutch oven or other large heavy pot over
  medium-high heat, add the steak, and brown well on all sides. Remove the
  meat and pour off all but 1 teaspoon of the oil. Add half the onions, bell
  peppers, celery, and the other half of the seasonings, and the stock or
  water.  Stir well and reduce the heat to the lowest possible point. Return
  the roast to the pot and cover with the remaining vegetables. Cover and let
  cook until the meat is very tender, about 1 hour and 15 minutes. Serve the
  meat in slices, with rice alongside and the gravy over all. When you try
  this recipe with other kinds of meat, be sure to adjust the cooking times
  accordingly--let tenderness be your guide. For extra flavorful roasts, try
  larding with slivers of garlic before smothering. Serves 4-6 From Alex
  Patout's "Cajun Home Cooking" Random House Inc. ISBN 0-394-54725-X
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Patout's Boiled Crawfish
 Categories: Main dish, Fish
      Yield: 8 servings
 
--------------------------------FOR THE BOIL--------------------------------
     40 lb Live crawfish                     1/2 c  Ground black pepper
      1 c  Salt                                5 lb Small white onions
    1/2 c  Ground white pepper                12 ea Ears of corn, shucked
    1/2 c  Ground red pepper                   5 lb Small new potatoes

----------------------------------SPRINKLE----------------------------------
    1/2 c  Ground white pepper               1/2 c  Ground black pepper
    1/2 c  Ground red pepper                   2 c  Salt
 
  Alex Patout describes Crawfish as "a delicacy made for sharing-- in fact,
  in Cajun country, boiling crawfish for only two people counts as a venial
  sin." Wash the crawfish well and pick out any fish bones or other debris.
  Fill a great big (40-quart) Stockpot a quarter full of water. Add the salt
  and peppers and bring to boil.  Add the whole onions, the corn, and the new
  potatoes (it will be easy to remove them later if you put them in a cloth
  sack).  Return to boil, cover, lower heat to medium, and let cook for 8
  minutes.  Add crawfish, cover again and raise heat to high. After steam
  begins to escape from under the lid, cook 7 minutes more. Remove from heat
  and let sit for 4 minutes. Do *NOT* remove the lid until this point!
      Remove the onions, corn, and potatoes to a bowl and drain the crawfish.
  Place the crawfish in a large insulated container (an ce chest works well,
  as do the thick waterproof boxes chickens are shipped in, which your
  butcher may give you for free).  Have your *SPRINKLE* ready and sprinkle
  over the crawfish and mix them well to coat. Cover and let sit for 7
  minutes.
      Serve immediately with the onions, corn, new potatoes, and lots of
  French bread on a large table covered with plenty of paper. When everyone
  has eaten his fill, everyone "peels for the house." The peeled tails can
  then be used in cold crawfish cocktail or salad or for Fried Crawfish the
  next day. Serves 8-10 NOTE: Most of the salt is not added until after the
  cooking process because too much salt added during cooking makes the flesh
  of the crawfish adhere to the shell. From Alex Patout's "Cajun Home
  Cooking" -- Random House
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Boiled Crawfish -- Justin Wilson
 Categories: Main dish, Fish
      Yield: 10 servings
 
      4 ea Boxes salt (no size mentione        1 x  Garlic
      6 ea Pouches crab boil                  24 ea Small potatoes
      9 ea Lemons                              1 x  Smoked sausage
      8 oz Cayenne pepper                      1 x  Corn
      5 lb Small white onions                 50 lb Live crawfish
 
  Bring seasonings to boil for 10 minutes.  Add potatoes, corn, and smoked
  sausage.  Boil for another 10 minutes.  Add crawfish. Bring back to boil.
  Cut fire off immediately.  Let soak for 20 to 30 minutes. Drain. Peel and
  eat.
      While water is coming to a boil, cull and clean crawfish. Rinse well
  with garden hose and remove any dead ones.
      Always wear gloves when you fool with crawfish, but remember, they can
  still pinch you through gloves. Justin Wilson writes, "Not everybody likes
  the fat, but I do, and I love to dig my finger into the head and scoop it
  out.  During crawfish season, my finger stays yellow from one end to the
  other." From Justin Wilson's "Outdoor Cooking With Inside Help."
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Patout's Hot Crab Dip
 Categories: Appetizers
      Yield: 1 servings
 
    1/2 c  Butter (1/4 lb)                     1 ts Dried basil
      2 ea Medium yellow onions, choppe        1 ts Dried thyme
      1 ea Small bell pepper, chopped          2 ts Salt
      2 ea Garlic cloves, minced               2 ts Ground black pepper
      1 pt Heavy cream,                        1 ts Ground white pepper
      1 c  Green onions, chopped               1 x  5-6 shots Tabasco sauce
    1/2 c  Parsley, chopped                    1 lb Fresh white crab meat
 
  Melt the butter in a medium saucepan over medium heat.  Add the onions,
  bell pepper, and garlic and saute for 10-15 minutes, until wilted. Stir in
  the cream and bring to a simmer.  Stir in the cream and bring to a simmer.
  Stir in the green onions, parsley, herbs, and seasonings and continue to
  simmer until the cream has reduced by about a quarter and the sauce is
  thick. Stir in the crab meat, return to a simmer, and let cook 2-3 minutes
  more.  Pour into a chafing dish and serve as an hors d'oeuvre or as part of
  a buffet with crackers or Melba toast.  Alex Patout writes, "I especially
  like it with garlic Melba toast." Makes about 1 quart.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Crawfish Chili
 Categories: Main dish, Meats, Fish
      Yield: 16 servings
 
      2 lb Lean ground beef                    3 tb Chili powder
      2 lb Crawfish tails                      1 cn (8 oz) tomato sauce
      1 ts Garlic, chopped fine                1 c  Dry white wine
      2 ts Salt                                1 x  Water
      1 tb Soy sauce                           1 ts Lemon or lime juice
      1 ts Cayenne pepper                      1 c  Chopped onions
      1 ts Dried mint                          1 x  Bacon drippings
      1 tb Dried parsley                  
 
  Brown meat in bacon drippings.  Combine all other ingredients with meat and
  bring to a boil.  Simmer for a few hours. From Justin Wilson's "Gourmet and
  Gourmand Cookbook"
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Shrimp Creole
 Categories: Main dish, Fish
      Yield: 6 servings
 
      2 lb Fresh shrimp, heads off           1/2 ts Ground black pepper
      1 qt Water                             1/2 ts Ground white pepper
    1/2 c  Vegetable oil                       1 tb Fresh thyme or 2 t dried
      3 ea Med. yellow onions, chopped         1 tb Fresh basil or 2 t dried
      2 ea Large bell peppers, chopped     1 1/2 ts Sugar
      5 ea Celery ribs, chopped fine           5 ea Bay leaves
     10 ea Lge. tomatoes, peeled&seeded        1 c  Green onions, chopped
      2 ts Salt                                1 c  Parsley, chopped
      1 ts Ground red pepper              
 
  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                     3/4 ts Ground white pepper
  2 1/2 ts Salt                              3/4 ts Ground black pepper
      1 ts Onion powder                      1/2 ts Dried thyme leaves
      1 ts Garlic powder                     1/2 ts Dried oregano leaves
      1 ts Ground cayenne pepper          
 
  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: Hot Chicken Wings
 Categories: Appetizers, Poultry
      Yield: 6 servings
 
  2 1/2 lb Chicken wings                       6 oz Hot sauce or Tabasco
      1 x  Oil for frying (optional)         1/2 c  Melted butter
 
  Cut the chicken wings in two at the joints.  In a large frying pan or
  skillet; heat to 360F enough oil (or shortening) to cover the chicken
  wings.  Add the wings and fry until crisp, about 12-15 minutes.
     To bake, preheat the oven to 450F.  Spread the chicken wings out on a
  baking sheet in one layer and bake 45 minutes.
     To make the sauce, combine the Hot Sauce or Tabasco and melted butter
  and blend thoroughly.  As soon as the chicken wings are cooked, douse with
  the sauce, and serve immediately.
     Serves 2-6 Nathalie Dupree's "New Southern Cooking" Nathalie says,
  "These little wings make a good meal for two or are a great appetizer. Up
  North, they are called Buffalo wings and are served with celery and
  blue-cheese dressing.  The little wing tips should be trimmed off to make
  neater pieces.  But I cook them along with the wings and save them for
  myself.  I call them the "cook's treat." You may fry or bake the wings,
  depending on dietary considerations.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Stuffed Pork Chops
 Categories: Main dish, Meats
      Yield: 6 servings
 
      2 ea Med. apples coarsely chopped        1 ts Vanilla extract
      7 tb Unsalted butter                   1/2 ts Ground nutmeg
      3 tb Light brown sugar             

-------------------------------SEASONING MIX-------------------------------
      1 tb Salt                              1/2 ts Dry mustard
      1 ts Onion powder                      1/2 ts Rubbed sage
      1 ts Ground cayenne pepper             1/2 ts Ground cumin
    3/4 ts Garlic powder                     1/2 ts Black pepper
    1/2 ts White pepper                      1/2 ts Dried thyme leaves

---------------------------PORK CHOP INGREDIENTS---------------------------
      6 ea 1-3/4" thick pork chops             1 cn (4 oz) diced green chilies
    3/4 lb Ground pork                         1 c  Pork or chicken stock
      1 c  Chopped onions                    1/2 c  Very fine bread crumbs
      1 c  Chopped green bell peppers        1/2 c  Finely chopped green onions
      2 ts Minced garlic                  
 
  In a food processor or blender, process the apples, 4 Tablespoons of the
  butter, the sugar, vanilla and nutmeg until smooth, about 3 to 4 minutes.
  Set aside.
    In a small bowl thoroughly combine the seasoning mix ingredients; set
  aside.
    Prepare the pork chops by cutting a large pocket (to the bone) into the
  larger side of each chop to hold the stuffing.
    In a large skillet, brown the ground pork in the remaining 3 Tbsp. butter
  over high heat, about 3 minutes.  Add the onions, bell peppers, garlic, and
  2 Tbsp. of the seasoning mix, stirring well; cook about 5 minutes, stirring
  occasionally and scraping pan bottom well.  Stir in the green chilies and
  their juice and continue cooking until mixture is well browned, about 6 to
  8 minutes, stirring occasionally and scraping the pan bottom as needed. Add
  the stock and cook 5 minutes, stirring frequently. Stir in the bread crumbs
  and cook about 2 minutes more, stirring constantly and scraping pan bottom
  as needed.  Remove from heat.
    Sprinkle the remaining seasoning mix evenly on both sides of the chops
  and inside the pockets, pressing it in by hand.  Prop chops with pocket
  side up in an ungreased 13x9-inch baking pan.  Spoon about 1/4 cup stuffing
  into each pocket; reserve the remaining stuffing. Bake chops with pocket up
  at 400F until the meat is done, about 1 hour 10 minutes. Place the
  remaining stuffing in a small pan in the oven for the last 20 minutes to
  reheat.
    Serve immediately with each chop arranged on top of a portion of the
  remaining stuffing.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Rice, Apple And Raisin Dressing
 Categories: 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: Gingersnap Gravy
 Categories: 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 ea 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: Chicken Big Mamou On Pasta
 Categories: Main dish
      Yield: 6 servings
 
-----------------------------------PASTA-----------------------------------
      6 qt Hot water                           3 tb Salt
    1/4 c  Vegetable oil                   1 1/2 lb Fresh spaghetti (1 lb dry)

-------------------------------SEASONING MIX-------------------------------
      2 ts Dried thyme leaves                3/4 ts Black pepper
  1 1/4 ts Ground cayenne pepper             1/2 ts Dried sweet basil leaves
      1 ts White pepper                  

-----------------------------------SAUCE-----------------------------------
      1 lb Unsalted butter plus                2 tb Worcestershire sauce
      4 tb Unsalted butter                     1 tb Tabasco sauce + 1 teaspoon
      1 c  Onions, chopped very fine           2 cn Tomato sauce (16 oz)
      4 ea Med. garlic cloves, peeled          2 tb Sugar
      2 ts Minced garlic                       2 c  Green onions,chopped vy fine
  3 1/4 c  RICH chicken stock (see note  

---------------------------CHICKEN SEASONING MIX---------------------------
  1 1/2 tb Salt                                1 ts Black pepper
  1 1/2 ts White pepper                        1 ts Cumin (optional)
  1 1/2 ts Garlic powder                     1/2 ts Dried sweet basil leaves
  1 1/4 ts Ground cayenne pepper               2 lb Boneless chicken (see notes)
 
  NOTE:  To make a Rich Chicken Stock strain the basic stock, then continue
  simmering it until evaporation reduces the liquid by half.  For example, if
  the recipe calls for 1 cup Rich Stock, start it with at least 2 cups of
  strained basic stock. dark meat, cut into 1/2-inch cubes. Directions: Place
  in the hot water, oil and salt in a large pot over high heat; and cover and
  bring to a boil.  When water reaches a rolling boil, add small amounts of
  spaghetti at a time to the pot, breaking up oil patches as you drop the
  spaghetti in.  Return to boiling and cook to al dente stage, do not over
  cook.(To test doneness of spaghetti, cut a strand in half near the end of
  cooking time.  When done, there should be only a speck of white in the
  center, less than one-fourth the diameter of the strand.) Do not overcook.
  During this cooking time, use a wooden or spaghetti spoon to lift spaghetti
  out of the water by spoonfuls and shake strands back into the boiling
  water.  (It may be an old wives' tale, but this procedure seems to enhance
  the spaghetti's texture.)  Then immediately drain spaghetti into a
  collander; stop cooking process by running cold water over strands. (If you
  used dry spaghetti, first rinse with hot water to wash off starch.) After
  the pasta has cooled thoroughly, about 2 to 3 minutes, pour a liberal
  amount of vegetable oil in your hands and toss spaghetti. Set aside still
  in the colander.
      Meanwhile, thoroughly combine the seasoning mix ingredients in a small
  bowl and set aside.
      In a 4-quart saucepan, combine 1-1/2 sticks of the butter, the onions
  and garlic cloves; saute over medium heat 5 minutes, stirring occasionally.
  Add the minced garlic and seasoning mix; continue cooking over medium heat
  until onions are dark brown, but not burned, about 8 to 10 minutes,
  stirring often.  Add 2-1/2 cups of the stock, the Worcestershire and
  Tabasco; bring to a fast simmer and cook about 8 minutes, stirring often.
  Stir in the tomato sauce and bring mixture to a boil. Then stir in the
  sugar and 1 cup of the green onions; gently simmer uncovered about 40
  nminutes, stirring occasionally.
      Heat the serving plates in a 250F oven.
      Combine the ingredients of the chicken seasoning mix in a small bowl;
  mix well.  Sprinkle over the chicken, rubbing it in with your hands.  In a
  large skillet melt 1-1/2 sticks of the butter over medium heat.  Add the
  remaining 1 cup green onions and saute over high heat about 3 minutes. Add
  the chicken and continue cooking 10  minutes, stirring frequently. When the
  tomato sauce has simmered about 40 minutes, stir in the chicken mixture and
  heat through.
      To finish the dish, for each serving melt 2 tablespoons butter in a
  large skillet over medium heat.  Add one-sixth of the cooked spaghetti (a
  bit less than a 2 cup measure); heat spaghetti 1 minute, stirring
  constantly.  Add 1-1/4 cups chicken and sauce and 2 tablespoons of
  remaining stock; heat throughly, stirring frequently.  Remove from heat.
  Roll spaghetti on a large fork and lift onto a heated serving plate. Repeat
  process for remaining servings. From Paul Prudhomme's Louisiana Kitchen
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Louisiana Roast Beef
 Categories: Main dish, Meats
      Yield: 6 servings
 
    1/4 c  Onions, chopped very fine         3/4 ts Black pepper
    1/4 c  Celery, chopped very fine         3/4 ts Minced garlic
    1/4 c  Bell peppers, chopped fine        1/2 ts Dry mustard
      2 tb Unsalted butter                   1/2 ts Ground cayenne
      1 ts Salt                                4 lb Boneless sirloin roast
      1 ts White pepper                   
 
  In a small bowl combine the onions, celery, bell peppers, butter and
  seasonings, mix well. Place roast in a large roasing pan, fat side up. With
  a large knife make 6 to 12 deep slits in the meat (to form pockets) down to
  a depth of about 1/2 inch from the bottom; do not cut all the way through.
  Fill the pockets to their depths with the vegetable mixture, reserving
  about 1 tablespoon of the vegetables to rub over the top of the roast. Bake
  uncovered at 300F until a meat thermometer reads about 160F for medium
  doneness, about 3 hours. For rarer roast, cook until thermometer reads
  140F. Serve immediately topped with some of the pan drippings if you like.
  From Paul Prudhomme's Louisiana Kitchen
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cajun Prime Rib
 Categories: Main dish, Meats
      Yield: 6 servings
 
      4 lb Prime rib roast (10-1/2 lbs)      1/4 c  Salt
    1/4 c  Black pepper                        2 ea Onions, thinly sliced
    1/4 c  Garlic powder                 

--------------------------SEASONING MIX (OPTIONAL--------------------------
      1 tb Plus 1 tsp, salt                    1 tb Plus 3/4 tsp, black pepper
      1 tb Plus 2 tsp, white pepper        2 1/2 ts Dry mustard
      1 tb Plus 2 tsp, fennel seeds        2 1/2 ts Ground cayenne pepper
 
  Remove fat cap off top of meat (butcher can do this for you) and save.
  Place the roast, standing on the rib bones, in a very large roasting pan.
  Then with a knife make several dozen punctures through the silver skin so
  seasoning can permeate meat.  Pour a very generous, even layer of black
  pepper over the top of the meat (the pepper should completely cover it);
  repeat with the garlic powder, then the salt, totally covering the
  preceding layer.  Carefully arrange the onions in an even layer on top so
  as not to knock off the seasoning.  Place the fat cap back on top.
  Refrigerate 24 hours. Bake ribs in a 550F oven until the fat is dark brown
  and crispy on top, about 35 minutes. Remove from oven and cool slightly.
  Refrigerate until well chilled, about 3 hours. (this is done so the juices
  will solidify and the steaks can be cooked rare.) Remove fat cap and
  disgard.  With the blade of a large knife, scrape off the onions and as
  much of the seasonings as possible and discard.  Then with a long knife,
  slice between ribs into 6 steaks (4 will have bones); trim the cooked
  surface of meat from the 2 pieces that were on the outside of the roast.
  Season and cook in your favorite way for steaks. TO BLACKEN THE STEAKS:
  Combine the ingredients of the seasoning mix thoroughly in a small bowl;
  you will have about 8 tablespoons. Sprinkle the steaks generously and
  evenly on both sides with the mix. using about 4 teaspoons on each steak
  and pressing it in with your hands. Heat a cast iron skillet over very high
  heat until it is beyond the smoking stage and you see white ash on the
  skillet bottom--at least 10 minutes. (The skillet cannot be too hot for
  this method.)  Place one steak in the hot skillet (cook only one side at a
  time) and cook over a very high heat until the underside starts to develop
  a heavy, black crust, about 2 to 3 minutes. Turn the steak over and cook
  until the underside is crusted like the first, about 2 to 3 minutes more.
  Repeat with the remaining steaks.  Serve each steak while piping hot.
  (*NOTE*:  If you don't have a commercial hood vent over your stove, this
  dish may smoke you out of the kitchen.  It's worth it!  But you can also
  cook it outdoors on a gas grill; a charcoal fire doesn't get hot enough to
  "blacken" the steak properly.  If you have a smoke detector in your house,
  you will be able to determine if it is working correctly. This is NOT a
  dish to prepare in an apartment building with a central fire alarm system
  wired into your smoke detector.  It causes great excitement! Also, you can
  be guaranteed you will meet your landlord.) From Paul Prudhomme's Louisiana
  Kitchen
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Creole Eggs
 Categories: Breakfast, Cheese/eggs
      Yield: 6 servings
 
--------------------------------WHITE SAUCE--------------------------------
      4 tb Butter                            1/2 ts Salt
      4 tb Flour                             1/4 ts Pepper
      2 c  Milk                          

--------------------------------TOMATO SAUCE--------------------------------
      4 tb Butter                              1 ea Garlic clove, mashed
      4 tb Chopped onion                   2 1/2 c  Canned tomatoes
      4 tb Chopped green pepper                1 tb Chili powder (or more)

--------------------------------------------------------------------------
      8 ea Hardboiled eggs                     1 c  Cracker crumbs (9 crackers)
      1 c  Grated American cheese         
 
  NOTE: Drizzle melted butter over crumbs. Cook white sauce until smooth--set
  aside.  Prepare Tomato Sauce by melting 4 tablespoons butter and cook
  onion, pepper until soft; add tomatoes, garlic and chili powder. Cook until
  thick, add a pinch of soda. Add white sauce to this sauce. Place alternate
  layers of sauce and sliced cooked eggs in a greased casserole. Top with
  cheese and crumbs.  Bake at 350F 15-20 minutes.  Serve over rice or Chinese
  noodles. Serves 6.
   From le Livre de la Cuisine de Lafayette - Submitted by Mrs. F. D. Rippy
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Acadian Peppered Shrimp
 Categories: Main dish, Fish
      Yield: 4 servings
 
      1 lb Butter                              5 ea Garlic cloves, minced
    1/2 c  Lemon juice                         1 ea Bay leaf, crumbled
      2 ts Fresh basil, chopped              1/2 c  Black pepper, finely ground
      2 ts Cayenne pepper                      1 x  Salt
      2 ts Fresh oregano, chopped              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, stirring 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"
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Hot And Spicy Shrimp
 Categories: Main dish, Fish
      Yield: 4 servings
 
      1 lb Butter                              2 tb Ground cayenne pepper
    1/4 c  Peanut oil                          2 ts Fresh ground black pepper
      3 ea Cloves garlic, chopped              2 ea Bay leaves, crumbled
      2 tb Rosemary                            1 tb Paprika
      1 ts Chopped basil                       2 ts Lemon juice
      1 ts Chopped thyme                       2 lb Raw shrimp in their shells
      1 ts Chopped oregano                     1 x  Salt
      1 ea Small hot pepper chopped OR    
 
  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.
  Nathalie Dupree writes of this recipe in her book "New Southern Cooking,"
  "Shrimp taste better when cooked in their shells because the fat under the
  shells preserves their flavor and tenderness.  When the shells are crisp it
  is a pleasure to eat the shrimp with their shells on.  This rich butter
  sauce cries out to be sopped up with crusty bread once the shrimp are
  gone."
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chili N'Awlins
 Categories: Mexican, Main dish
      Yield: 12 servings
 
      2 lb Ground round beef                   1 tb Salt
      1 lb Ground pork                         1 tb Oregano
      5 c  Chopped onions                      1 tb Red wine vinegar
  1 1/2 tb Chopped garlic                      1 tb Grown sugar
      7 tb Chili powder                        2 cn 16 oz) red kidney beans
      2 cn Chopped green chili peppers         1 pk Corn chips
      3 cn (16 oz) crushed tomatoes            1 ea Head lettuce, shredded
      3 tb Tomato paste                       12 oz Sharp cheddar cheese, shredd
      4 ea Bay leaves, crumbled           
 
  I had this when visiting friends in N'awlins.  He didn't know the source of
  the recipe, but this was sure passable chili. In a large, heavy pot, brown
  the meat with the onions and the garlic. Drain off the fat and stir in the
  chili powder (depending on quality, you may want more - we get real cool
  stuff up here in the north). Add chilies, tomatoes, tomato paste, bay
  leaves, salt, oregano, vinegar, and brown sugar. Cover the pot and cook for
  2 hours over low heat.  Add beans and cook, uncovered, 30 minutes more.
  Serve with side dishes of corn chips, shredded lettuce, and shredded
  Cheddar cheese.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Shrimp Pilau
 Categories: Main dish, Fish
      Yield: 4 servings
 
      4 tb Butter                              1 tb Flour
    1/2 c  Finely chopped celery               1 x  Salt
      2 tb Chopped bell pepper                 1 x  Fresh ground black pepper
      2 c  Medium whole shrimp                 3 c  Cooked white rice, hot
      1 tb Worcestershire sauce                4 ea Slices fried crisp bacon
      1 ts Ground cayenne pepper          
 
  Melt the butter and add celery and bell pepper.  Cook until soft.
  Meanwhile, sprinkle the shrimp with Worcestershire sauce and mix cayenne
  and flour together.  Stir shrimp in the flour and add to the butter
  mixture.  Stir and simmer until the shrimp are cooked, about 5 minutes.
  Season with salt and pepper.  Combine with the hot cooked rice and bacon,
  crumbled with its drippings.  Serve Hot From Nathalie Dupree's New Southern
  Cooking
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Sauteed Soft-Shelled Crab
 Categories: Main dish, Fish
      Yield: 1 servings
 
      3 ea Soft shelled crabs                  1 tb Oil
      5 tb Butter                              2 tb Pecans
 
  Prepare the crabs by removing the eyes, dead-men (spongy grey gills), and
  sand sack.  Heat 3 tablespoons of the butter and the oil in a heavy skillet
  until hot and sizzling.  Add the crabs.  Saute a few minutes on each side.
  Remove to a warm plate.  Meanwhile, brown the pecans in 1-2 tablespoons
  butter.  Pour over the crabs and serve. From Nathalie Dupree's New Southern
  Cooking
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Hot Barbecued Chicken
 Categories: Main dish, Poultry
      Yield: 4 servings
 
      1 ea Chicken (3 lb)                      2 tb Ground cayenne pepper
      1 x  Juice of 1-1/2 lemons               1 tb Paprika
      2 ea Cloves garlic, (see note)           2 tb Melted butter
      1 tb Fresh ground black pepper      
 
  NOTE: the two cloves of garlic should be crushed with 1 tablespoon of salt.
  Split and butterfly the chicken by cutting down the backbone and opening
  the chicken leaving the breast attached.  Squeeze lemon juice over the
  chicken.  Mix together the garlic, peppers, and paprika, and add to the
  melted butter.  Pour over chicken.  If possible, let the chicken sit
  overnight, uncovered, in the refrigerator.  Prepare the grill.  Place the
  chicken, breast side up, on the grill.  Cover the grill and cook chicken
  for 50 minutes or until done.  Don't turn.  If the skin is not crispy,
  place the chicken under the broiler to crisp the skin and brown, watching
  carefully so that it doesn't burn.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Pecan Pie
 Categories: Pies, Desserts
      Yield: 6 servings
 
-----------------------------------CRUST-----------------------------------
  1 1/4 c  All-purpose flour(soft wheat      1/2 c  Butter
    1/4 ts Salt                                7 tb Ice water

----------------------------------FILLING----------------------------------
      3 ea Eggs                                2 tb Butter
    1/2 c  Light corn syrup                1 1/2 c  Chocolate chipsw
    1/4 ts Salt                                1 c  Chopped pecans
      1 ts Vanilla                       

----------------------------------TOPPING----------------------------------
    1/2 c  Chopped pecans                    1/2 c  Chocolate chips
 
  To make the crust, sift the flour together with the salt.  Cut the butter
  in until it is thoroughly coated and the pieces are no larger than lima
  beans.  Add enough water to make a dough that holds together easily. shape
  into a ball, flatten to a round, and chill, wrapped in plastic, 30 minutes,
  or more if possible.  Remove from the refrigerator to a floured surface.
  Roll out to fit into a 9-inch pie plate with a scalloped edge. Preheat the
  oven to 350F.
      To make pie filling: Place the eggs, syrup, salt, and vanilla in a
  bowl, food processor, or mixer, and blend well.  melt the butter and
  chocolate chips over low heat and add to the filling, stirring just to mix.
  Fold in the pecans and pour into the pie shell.  Top with chopped pecans
  and chocolate chips.  Bake until done, about 30 minutes.  Serve hot, or
  cool on a rack and then refrigerate until it hardens and serve cold. From
  Nathalie Dupree's New Southern Cooking
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Brandy Pecan Pie
 Categories: Desserts, Pies
      Yield: 6 servings
 
    1/4 c  Butter                            1/4 c  Brandy
      1 c  Sugar                               1 c  Whole pecans
      3 ea Large eggs                          1 ea Unbaked 9-inch pie shell
      1 c  Light corn syrup               
 
  Preheat the oven to 350F.  Beat the butter with an electric mixer to
  soften.  Gradually add the sugar, then the eggs, one at a time, until well
  blended.  Beat in the corn syrup and brandy until well blended.  Pour into
  the pie shell and sprinkle with the pecans.  Bake 45-50 minutes, or until
  set around the edges.  The filling will be puffy.  Cool on a wire rack.
  From Nathalie Dupree's New Southern Cooking
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Creole Seasoning
 Categories: 
      Yield: 1 servings
 
      2 tb Oregano                           1/3 c  Cayenne pepper
    1/8 c  Salt                                2 tb Thyme
      5 ea Cloves garlic, (see note)         1/3 c  Paprika
    1/4 c  Fresh ground black pepper      
 
  Combine all the ingredients and stir to mix thoroughly.  Pour into a large
  glass jar.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Basic Cooked Rice - Prudhomme
 Categories: Main dish
      Yield: 6 servings
 
      2 c  Uncooked rice (see note)          1/2 ts Salt
  2 1/2 c  Basic stock (Prudhomme)           1/8 ts Garlic powder
  1 1/2 tb Onions, chopped very fine           1 x  Pinch white pepper
  1 1/2 tb Celery, chopped very fine           1 x  Pinch black pepper
  1 1/2 tb Bell peppers,chopped vy fine        1 x  Pinch cayenne pepper
  1 1/2 tb Unsalted butter (preferred)    
 
  In a 5x9x2-1/2-inch loaf pan, combine all ingredients; mix well.  Seal pan
  snuggly with aluminum foil.  Bake at 350F until rice is tender, about 1
  hour, 10 minutes.  Serve immediately.  However, you can count on the rice
  staying hot for 45 minutes and warm for 2 hours.  To reheat leftover rice,
  either use a double boiler or warm the rice in a skillet with unsalted
  butter. From Paul Prudhomme's Louisiana Kitchen
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Basic Stock - Prudhomme
 Categories: Soups
      Yield: 1 servings
 
-----------------------------------BASIC-----------------------------------
      2 qt Cold water                          1 ea Large clove garlic (note)
      1 ea Med. onion, (see note)              1 x  Bones, excess meat (notes)

----------------------------FOWL AND GAME STOCKS----------------------------
  1 1/2 lb Backs, necks, bones (notes)   

----------------------------BEEF OR TURTLE STOCK----------------------------
      2 lb Beef shank (see notes)        

---------------------------------PORK STOCK---------------------------------
      2 lb Pork neck bones (see notes)   

-------------------------------SEAFOOD STOCK-------------------------------
      2 lb Rinsed shrimp heads (notes)    
 
  Notes:  To the basic stock, you can also add vegetable trimmings from the
  recipe(s) you are serving, in place of the onion, garlic and celery.  The
  recipe calls for the onion and garlic to be unpeeled and quartered.
     Also, you may include bones and any excess meat (excluding livers) from
  meat or poultry, or shells or carcasses from seafood, used in the recipe(s)
  you're cooking, or FOR FOWL AND GAME STOCKS: 1 1/2 to 2 pounds backs, necks
  and/or bones from chickens, guinea hens, ducks, geese, rabbits, etc. FOR
  BEEF OR TURTLE STOCKS: 1-1/2 to 2 pounds beef shank (preferred) or other
  beef or turtle bones. FOR PORK STOCK: 1-1/2 to 2 pounds pork neck bones
  (preferred) or other pork bones. FOR SEAFOOD STOCK: 1-1/2 to 2 pounds
  rinsed shrimp heads and/or shells, or crawfish heads and/or shells, or crab
  shells (2-1/2 to 3 quarts), or rinsed fish carcasses (heads and gills
  removed), or any combination of these. (you can also substitute oyster
  liquor for all or part of seafood stock called for in a recipe). NOTE: If
  desired, you can first roast meat bones and vegetables at 350F until
  thoroughly browned.  Then use them to make your basic stock.  (When you
  brown the bones and vegetables, the natural sugar in both caramelizes on
  the surface, which gives the stock a fuller taste and adds color when it
  dissolves in the stock water.) Always start with cold water--enough to
  cover the other stock ingredients.
   Place all ingredients in a stock pot or a large saucepan.  Bring to a boil
  over high heat, then gently simmer at least 4 hours, preferably 8 (unless
  directed otherwise in a recipe), replenishing the water as needed to keep
  about 1 quart of liquid in the pan.  The pot may be uncovered, or set the
  lid on it askew.  Strain, cool and refrigerate until ready to use.
   (Note: Remember if you are short on time, using a stock simmered 20 to 30
  minutes is far better than using just water in any recipe..) TO MAKE A RICH
  STOCK: Strain the basic stock, then continue simmering until evaporation
  reduces the liquid by half or more.  For example, if your recipe calls for
  1 cup "Rich Stock," start it with at least 2 cups of strained basic stock.
  (Rich stocks are needed when a sauce requires lots of taste but only a
  limited amount of liquid, for example, "Oyster Sauce for Beef." From The
  Prudhomme Family Cookbook
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Seafood Dirty Rice
 Categories: Main dish
      Yield: 6 servings
 
  1 3/4 lb Small shrimp (see notes)            1 ts White pepper
      2 tb Unsalted butter                     1 ts Dried thyme leaves
      1 tb Vegetable oil                     1/2 ts Ground cayenne pepper
    1/2 c  Canned tomato sauce             1 1/2 c  Basic shrimp stock
      3 tb Onions, chopped very fine         1/2 c  Heavy cream
  2 1/2 tb Green bell peppers, chopped     3 1/2 c  Basic cooked rice
      2 tb Celery, chopped very fine         3/4 c  Green onions finely chopped
      1 ts Minced garlic                       1 c  Packed, lump crabmeat (1/2lb
      1 ts Salt                           
 
  NOTE:  If shrimp with heads are not available, buy 1 pounnd shrimp with
  shells and substitute other seafood ingredients for the heads in making the
  seafood stock. Peel the shrimp and use the heads and shells to make the
  stock; refrigerate shrimp until ready to use.
     In a large skillet melt the butter with the oil.  Add the tomato sauce,
  onions, bell peppers, celery, garlic, salt, white pepper, thyme and cayenne
  pepper; saute over medium heat 5 minutes, stirring frequently. Add the
  stock and continue cooking over high heat for 10 minutes, stirring
  occasionally.  Stir in the rice, green onions and crabmeat, keeping the
  lumps of crabmeat intact as much as possible.  Heat through and serve
  immediately. From Paul Prudhomme's Louisiana Kitchen
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Seafood Stuffed Flounder
 Categories: Main dish, Fish
      Yield: 6 servings
 
-------------------------------SEASONING MIX-------------------------------
      1 ts Salt                              1/2 ts Dried thyme leaves
    1/2 ts Sweet paprika                     1/2 ts Sweet basil
    1/2 ts Black pepper                      1/2 ts Gumbo file (optional)

------------------------------MAIN INGREDIENTS------------------------------
      3 ea Slices bacon, diced               1/2 lb Small shrimp
  1 1/2 c  Onions, chopped very fine       1 1/2 c  Basic seafood stock
      1 c  Green bell peppers, chopped         6 ea Shucked oysters (med. size)
    1/4 lb + 1 Tbsp unsalted butter          3/4 c  All-purpose flour
    3/4 ts White pepper                      1/2 c  Green onions, chopped fine
    3/4 ts Ground cayenne pepper             1/4 c  Grated Parmesan cheese

---------------------------FLOUNDER SEASONING MIX---------------------------
      2 ts Salt                              1/4 ts Ground cayenne pepper
      1 ts Sweet paprika                     1/4 ts Dried thyme leaves
    1/2 ts White pepper                      1/4 ts Dried sweet basil leaves
    1/2 ts Onion powder                        6 ea Flounders (see note)
    1/2 ts Garlic powder                   1 1/2 c  Grated cheddar cheese
    1/2 ts Dry mustard                         1 x  Vegetable oil for frying
 
  NOTE: Flounder should be 1 to 1-1/4 pounds each, boned, heads removed and
  brown side split down the center. Combine the first seasoning mix
  ingredients in a small bowl; mix well and set aside. In a large skillet fry
  the bacon over high heat until crisp. Add onions, celery and bell peppers.
  Stir well and saute until vegetables start to get tender, about 5 minutes,
  stirring occasionally. Add 3 tablespoons of the butter and the white and
  red peppers; stir until butter is melted. Stir in the shrimp and the first
  seasoning mix. Continue cooking for about 3 to 5 minutes, stirring
  occasionally and scraping pan bottom well. Stir in the stock and the
  oysters; cook and stir about 6 to 8 minutes. Remove from heat. Use a
  slotted spoon to spoon the seafood vegetable mixture into a food processor
  or blender, leaving the liquid in the skillet; process mixture until
  smooth, about 15 to 30 seconds. Return mixture to skillet, stirring to
  blend with liquid; turn heat to high, and cook until mixture starts
  sticking excessively, about 5 minutes, stirring occasionally and scraping
  pan bottom well. Remove from heat. Meanwhile, in a 1-quart saucepan melt
  the remaining 6 tablespoons butter over high heat; when almost melted,
  remove from heat, then add 1/4 cup of the flour and stir until mixture is
  smooth. Return to high heat for 1 minute, stirring constantly. Turn heat to
  high under the stuffing mixture; gradually add the butter-flour mixture,
  stirring constantly until well blended. If mixture starts "weeping" oil at
  this point, stir in about 2 tablespoons more stock or water.) Continue
  cooking until very thick, about 1 to 2 minutes, stirring constantly. Add
  the green onions and cook 1 minute more, stirring constantly. Remove from
  heat and stir in the Parmesan. Cool slightly, then refrigerate until
  chilled, about 30 minutes. In a small bowl thoroughly combine the flounder
  seasoning mix ingredients. Open the flounders for stuffing. Sprinkle 1/4
  teaspoon ofthe seasoning mix on the inside of each flouner. Mound 1/4 cup
  of the cheddar cheese in the center of each, then spoon a scant 1/2 cup
  chilled stuffing on top of the cheese. Close the fish so the stuffing
  doesn't show. Cover and refrigerate for 1 to 2 hours. Sprinkle 1/4 teaspoon
  of the seasoning mix on each side of each chilled flounder, patting it in
  with your hands. In a pan (cake and pie pans work well) combine the
  remaining seasoning mix with the remaining 1/2 cup flour. In a large, heavy
  skillet heat 1/4 inch oil over high heat to about 350F. Meanwhile, place
  each flounder (split side up) in the seasoned flour to coat only the bottom
  surface. Carefully slide each flounder into the hot oil and fry the bottom
  until it's crispy, crunchy and brown-brown!-- about 3 to 4 minutes. Without
  draining, place the flounder, still split side up, on an ungreased cooke
  sheet. Bake at 550F until the fish are cooked and well browned on top,
  about 10 minutes (after about 4 minutes, drape a piece of aluminum foil
  over the tails so they won't burn). Serve immediately as is, or topped with
  Hollandaise Sauce, Shrimp and Crab Buttercream Sauce, or Bearnaise Sauce
  From Paul Prudhomme's Louisiana Kitchen
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Fish Brown Sauce
 Categories: Sauces, Fish
      Yield: 6 servings
 
-------------------------------SEASONING MIX-------------------------------
      1 ea Whole bay leaf                    1/4 ts Dried oregano leaves
    1/2 ts Salt                              1/4 ts Dried thyme leaves
    1/2 ts Garlic powder                     1/8 ts Ground cayenne pepper
    1/4 ts White pepper                  

------------------------------MAIN INGREDIENTS------------------------------
      2 tb Vegetable oil                       1 ts Worcestershire sauce
      3 tb All-purpose flour                   2 c  Hot basic seafood stock
    1/4 c  Finely chopped onions               2 tb Burgundy wine
      4 ts Canned tomatoe sauce                2 tb Unsalted butter, softened
 
  Serve this delicious sauce over broiled, fried or baked fish fillets or
  broiled, fried or baked oysters.
     Combine the seasoning mix ingredients in a small bowl and set aside.
     Heat the oil in a heavy 1-quart saucepan over high heat just until the
  oil starts to smoke, about 1 to 2 minutes.  With a metal whisk, mix in 2
  tablespoons of the flour, whisking constantly and scraping pan bottom well,
  until the roux is dark red-brown to black, about 2 minutes, being careful
  not to let it scorch or splash on your skin.  (Remove from heat momentarily
  if it is browing too fast for you to control, continuing to stir
  constantly.)  Immediately whisk in the onions; reduce heat to low and
  continue stirring and cooking about 1 minute.  Add the tomato sauce and
  stir and cook 1 minute.  Then stir in the seasoning mix and the
  Worcestershire (the mixture should now be thick and dark red-brown); cook 2
  to 3 minutes, stirring constantly.  Add the stock; turn heat to high and
  bring to a boil, stirring often.  Reduce heat to maintain a simmer and cook
  about 6 to 8 minutes, stirring often.  Stir in 1 tablespoon of the burgundy
  and remove from heat.
     In a small bowl mix the butter and remaining 1 tablespoon flour until
  creamy.  Return sauce to low heat; gradually add the butter mixture to the
  sauce, whisking until well blended each time.  Return sauce to a simmer and
  simmer 10 minutes, stirring often.  Add the remaining 1 tablespoon
  burgundy.  Remove from heat and discard bay leaf. Serve immediately. From
  Paul Prudhomme's "Louisiana Kitchen"
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Very Hot Cajun Sauce For Beef
 Categories: Sauces
      Yield: 6 servings
 
    3/4 c  Chopped onions                    1/2 ts White pepper
    1/2 c  Chopped green peppers             1/2 ts Black pepper
    1/4 c  Chopped celery                      2 ea Bay leaves
    1/4 c  Vegetable oil                     1/4 c  Minced jalapeno peppers(note
    1/4 c  + 1 Tbsp all-purpose flour          1 ts Minced garlic
    3/4 ts Ground cayenne pepper               3 c  Basic beef stock
 
  NOTE: Fresh jalapenos are preferred; if you have to use pickled ones, rinse
  as much vinegar from them as possible.
     Combine the onions, bell peppers and celery in a small bowl and set
  aside while you start the roux.  (NOTE: Unlike the roux in most other
  recipes in this book, the roux we use here is light brown.  Therefore,
  instead of heating the oil to the smoking stage, we heat it to only 250F;
  this prevents the roux from getting too brown.)
     In a heavy 2-quart saucepan heat the oil over medium-low heat to about
  250F. With a metal whisk, whisk in the flour a little at a time until
  smooth.  Continue cooking, whisking constantly, until roux is light brown,
  about 2 to 3 minutes.  Be carefyul not to let the roux scorch or splash on
  your skin.  Remove from heat and with a spoon immediately stir in the
  vegtable mixture and the red, white and black peppers; return pan to high
  heat and cook about 2 minutes, stirring constantly.  Add the bay leaves,
  jalapeno peppers and garlic, stirring well.  Continue cooking about 2
  minutes, stirring constantly.  (We're cooking the seasonings and vegetables
  in the light roux and the mixture should, therefore, be pasty.) Remove from
  heat.
     In a separate 2-quart saucepan, bring the stock to a boil.  Add the roux
  mixture by spoonfuls to the boiling stock, strirring until dissolved
  between each addition.  Bring mixture to a boil, then reduce heat to a
  simmer and cook until the sauce reduces to 3-1/2 cups, about 15 minutes.
  Skim any oil from the top and serve immediately. From Paul Prudhomme's
  Louisiana Kitchen
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cajun Meat Loaf
 Categories: Main dish, Meats
      Yield: 6 servings
 
-------------------------------SEASONING MIX-------------------------------
      2 ea 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 ea 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: Barbecued Shrimp
 Categories: Main dish, Fish
      Yield: 2 servings
 
-------------------------------SEASONING MIX-------------------------------
      1 ts Ground cayenne pepper             1/2 ts Dried thyme leaves
      1 ts Black pepper                      1/2 ts Dried rosemary leaves, crush
    1/2 ts Salt                              1/8 ts Dried oregano leaves
    1/2 ts Crushed red pepper            

------------------------------MAIN INGREDIENTS------------------------------
    1/4 lb + 5 Tbsp unsalted butter          1/2 c  Basic shrimp stock
      1 ts Worcestershire sauce              1/4 c  Beer at room temperature
  1 1/2 ts Minced garlic                  
 
  Rinse the shrimp in cold water and drain well.  Then pinch off and discard
  the portion of the head from the eyes forward (including the eyes, but not
  the protruding long spine above the eyes).  Leave as much as possible of
  the orange shrimp fat from the head attached to the body.  Set aside.
     In a small bowl combine the seasoning mix ingredients.  combine 1 stick
  of the butter, the garlic, Worcestershire and seasoning mix in a large
  skillet over high heat.  When the butter is melted, add the shrimp.  Cook
  for 2 minutes, shaking the pan (versus stirring) in a back-and-forth
  motion.  Add the remaining 5 tablespoons butter and the stock; cook and
  shake pan for 2 minutes.  Add the beer and cook and shake the pan 1 minute
  longer.  Remove from the heat.
     Serve immediately in bowls with lots of French bread on the side, or on
  a platter with cooked rice mounded in the middle and the shrimp and sauce
  surrounding it. LAGNIAPPE: A certain percentage of oil is released when
  butter is melted, shaking the pan in a back-and-forth motion and the
  addition of stock to the butter keep the sauce from separating and having
  an oily texture--stirring doesn't produce the same effect. From Paul
  Prudhomme's Louisiana Kitchen
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Shrimp Sauce Piquant
 Categories: Sauces, Fish
      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 & chopped tomatoes       1 1/2 ts Dark brown sugar
      1 c  Canned tomato sauce               3/4 ts Salt
      3 tb Minced jalapeno (see note)          2 lb Peeled large shrimp
      2 ea Bay leaves                          4 c  Hot basic cooked rice
  5 1/2 ts Ground cayenne pepper          
 
  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 scraping 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 each 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: Paneed Veal And Fettucini
 Categories: Main dish, Meats
      Yield: 6 servings
 
      4 qt Hot water                       1 1/2 tb Minced fresh parsley
      2 tb Vegetable oil                   1 1/2 tb Olive oil
      1 tb Salt                              3/4 ts White pepper
    3/4 lb Fresh fettucini (1/2 lb dry)      1/2 ts Onion powder
    1/2 lb Unsalted butter                   1/2 ts Garlic powder
  2 1/2 c  Heavy cream                         3 ea Eggs
    1/2 ts Cayenne pepper                      6 ea 4 oz slices white veal (note
    3/4 c  + 4 tsp. Parmesan cheese            1 x  Vegetable oil for pan frying
  1 3/4 c  Very fine dry bread crumbs     
 
  NOTE:  You will need 6, 3-1/2 to 4 ounce slices of baby white veal, pounded
  thin for this recipe.
     Place the water, the 2 tablespoons oil and the salt in a large pot over
  high heat; cover and bring to a boil.  when water readdds a rolling boil,
  add small amounts of fettucini at a time to the pot, breaking up oil
  patches as you drop it in.  Return to boiling and cook oncovered to al
  dente stage (about 3 minutes if fresh pasta, 7 minutes if dry); do not
  overcook.  during this cooking time, use a wooden or spagheti spoon to left
  fettucini out of the water by spoonfruls and shake strands back into the
  water.  (It may be an old wives' tale, but this procedure seems to enhance
  the pasta's texture.)  Then immediately drain in a colander and stop its
  cooking by running cold water over strands (if you used dry pasta, first
  rinse with hot water to wash off starch); after it has cooled thoroughly,
  about 2 to 3 minutes, pour a liberal amount of vegetable oil in your hands
  and toss fettucini.  set aside still in the colander.
     Melt the butter in a large skillet over medium-low heat; add the cream
  and cayenne pepper.  Turn the heat to medium-high.  with a metal whisk whip
  the cream nmixture constantly as it comes to a boil.  the reduce heat and
  simmer until the sauce has reduced some and thickened enough to coat a
  spoon well, about 7 to 8 minutes, whisking constantly.  Remove from heat
  and gradually add 3/4 cup of the parmesan, whisking until cheese is melted.
  Set aside.
     Heat 6 large serving plates in a 250F oven. In a shallow pan (cake and
  pie pans work well) combine the bread crumbs, parsley, olive oil, white
  pepper, onion and garlic;, mix well.  In a separate pan beat the eggs well,
  then beat in the remaining 4 teaspoons Parmesan. Soak the veal in the egg
  mixture for at least 5 minutes, being sure to coat it thoroughly.
  Meanwhile, heat 1/4 inch oil to about 400F in a large skillett. Then, just
  before frying, dredge veal in the bread crumbs, coating well and pressing
  the crumbs in with your hands; shake off any excess. Fry the veal in the
  hot oil until golden brown, about 1 minute per side. Do not crowd. (Change
  the oil mid-way through frying if the crumbs in the bottom start to burn.)
  Remove veal to a large platter and set aside.
      Reheat the cheese sauce over medium-high heat, whisking frequently.
  (NOTE:  If butter starts separating from the sauce,  whisk in about 1
  tablespoon cream or water.)  Add the fettucini and loss until tho9roughly
  coated and heated through, about 1 minute.  Remove from heat and serve
  immediately.
     To serve, place a piece of veal on each heated serving plate.  roll each
  portion of fettucini onto a large fork and lift onto the plate;  Top the
  fettucini with additional sauce from the skillet. From Paul Prudhomme's
  Louisiana Kitchen
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Scandinavian Rasberry Soup
 Categories: Appetizers, Soups, Fruits, Desserts
      Yield: 8 servings
 
     20 oz (2 pk) Red Raspberries *          3/4 c  Chablis **
    1/2 c  Orange Juice                        1 x  Fresh Orange Sections
    1/4 c  Lemon Juice                         1 x  Granishes ***
      1 tb Cornstarch                          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                     1/8 ts Peppermint Extract
      3 oz (1 pk) Lemon Flavor Gelatin         2 c  Melon Balls *
      3 oz (1 pk) Lime Flavor Gelatin          1 x  Lettuce Leaves
    3/4 c  Lime Juice                          1 x  Coconut Cream Dressing
    1/2 c  Cold Water                          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                          1 tb Honey
      3 tb Flaked Coconut                      1 tb 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                             1/2 ts Salt
    1/4 c  Lemon Juice                       1/2 c  Vegetable Oil
      2 ts Cider Vinegar                       1 ts Celery Seed OR Poppy Seed
      1 ts Dry Mustard                    
 
  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                       1 c  Chopped Celery
      6 oz (1 pk) Cerry Flavor Gelatin         1 c  Chopped Walnuts Or Pecans
      1 c  Cold Water                          1 x  Lettuce Leaves
    1/4 c  Lemon Juice                         1 x  Garnishes*
  1 1/2 c  Chopped Cored Apples           
 
  *   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      1/2 ts Salt
    1/3 c  Lemon Juice                         2 c  Finely Shredded Cabbage
  2 3/4 c  Water                               1 c  Chopped Celery
    1/2 c  Sugar                             1/2 c  Chopped Green Pepper
    1/4 c  Cider Vinegar                       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 ts Italian Seasoning
    1/4 c  Lemon Juice                         1 ts Seasoned Salt
    1/4 c  Vegetable Oil                  12 1/2 oz (1 cn) Tuna, Drained
    1/4 c  Chopped Green Onions               10 oz (1 Pk) Frozen Green Peas *
      2 ts Sugar                               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: Chicken Salad Supreme
 Categories: Salads, Poultry
      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: Strawberry Lemonade
 Categories: Beverages, Fruits
      Yield: 4 servings
 
      1 qt Fresh Strawberries, Hulled          2 c  Club Soda, Chilled
      3 c  Cold Water                          1 x  Ice
    3/4 c  Lemon Juice                         1 x  Garnishes **
    3/4 c  Sugar *                        
 
  *    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 x  Sugar Substitute *
    1/2 c  Lemon Juice                    
 
  *    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 *             1 c  Lemon Juice
     20 oz (2 pk) Frozen Strawberries**        6 oz Frozen Orange JuiceThawed***
      3 c  Apricot Nectar, Chilled             1 c  Sugar
      3 c  Cold Water                         32 oz Bottle Ginger Ale, Chilled
 
  *     Ice Ring is optional ** Strawberries are to be the ones frozen in
  syrup and they should be *** Frozen Orange Juice should be thawed and no
  water added.  Should be
  ~--------------------------------------------------------------------------
  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 x  Fruits *
    1/2 c  Lemon Juice                    
 
  *     Fruits should include the following:  Canned apricot halves, drained,
  ~--------------------------------------------------------------------------
  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        1 ts Salt
      2 tb Margarine Or Butter               1/4 ts Pepper
    1/4 c  Lemon Juice                         1 x  Paprika
      1 tb Chopped Parsley                     1 ea Med. Onion, Thinly Sliced
      1 ts Dill Weed                      
 
  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: Marinated Ginger Chicken
 Categories: Main dish, Poultry
      Yield: 4 servings
 
      1 ea 2 1/2-3 lb Frying Chicken           1 ts Grated Ginger Root OR
    1/2 c  Lemon juice                         1 tb Ground ginger
    1/2 c  Vegtable oil                        1 ts Onion Salt
    1/4 c  Imported Soy Sauce                1/4 ts Garlic Powder
 
  NOTE:  When making this recipe, it tastes much better if you find sources
  ~--------------------------------------------------------------------------
  Cut chicken in to serving parts if not already in that form. Place chicken
  in shallow baking dish.  In small bowl, combine remaining ingredients; pour
  over chicken.  Cover, refrigerate 4 hours or overnight, turning
  occasionally.  Grill or broil as desired, basting frequently with marinade.
  Refrigerate leftovers
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Whiskey Sour Sirloin
 Categories: Meats, Main dish
      Yield: 6 servings
 
      3 lb (1pc) Round Bone Sirloin            1 ea Small Onion, Thinly Sliced
    1/3 c  Lemon Juice                        12 ea Peppercorns
    1/3 c  Orange Juice                        1 ts Salt
    1/4 c  Vegetable Oil                       1 ea Med Orange, Thinly Sliced
    1/4 c  Whiskey                        
 
  When getting the steak look for a good piece  that is about 2-inches thick.
  Place steak in shallow baking dish.  In small saucepan combine remaining
  ingredients except orange.  Over low heat, simmer 5 minutes; pour over
  meat.  Top with orange slices; cover.  Refrigerate 4 to 6 hours, turning
  occasionally.  Remove meat from marinade; grill or broil as desired.  Heat
  remaining marinade and serve with steak.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Quick Barbecue Sauce
 Categories: Sauces, Microwave
      Yield: 2 servings
 
    1/4 c  Finely Chopped Onion              1/4 c  Lemon Juice
      1 ea Clove Garlic, Finely Chopped        1 tb Worcestershire Sauce
      2 tb Butter Or Margarine                 1 ts Prepared Mustard
      1 c  Catsup                            1/8 ts Hot Pepper Sauce
    1/4 c  Brown Sugar, Firmly Packed     
 
  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: Zesty Barbecued Ribs
 Categories: Meats, Main dish, Microwave
      Yield: 6 servings
 
      6 lb Spareribs                         1/4 c  Butter Or Margarine
      2 c  Catsup                            1/4 c  Worcestershire Sauce
    1/2 c  Lemon Juice                         1 ea Clve Garlic, Finely Chopped
    1/2 c  Brown Sugar, Frimly Packed        1/4 ts Salt
      1 tb Prepared Mustard                  1/8 ts Hot Pepper Sauce
    1/2 c  Onion, Finely chopped          
 
  In large pan, cook ribs in boiling water 45 to 60 minutes or until tender.
  Meanwhile, in medium saucepan, combine remaining ingredients; simmer
  uncovered 20 minutes, stirring occasionally.  Grill or broil ribs as
  desired, turning and basting frequently with sauce.  Refrigerate leftovers.
  MICROWAVE: To pre-cook ribs, place 1 1/2 lbs of ribs in 12 x 7-inch shallow
  baking dish. Add 1/4 c water. cover with vented plastic wrap. Microwave on
  full power (high) 5 minutes. Reduce to 1/2 power (medium); continue cooking
  7 minutes. Turn ribs over, cook covered on 1/2 power (medium) 7 minutes
  longer.  Repeat with remaining ribs.  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              3 oz (1 Pk) Strawberry Gelatin
  1 1/4 c  Sugar                               1 qt Fresh Strawberries
      1 tb Cornstarch                      1 1/2 c  Water
      3 tb Lemon Juice                    
 
  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, Desserts
      Yield: 6 servings
 
      1 ea 9-inch Graham Cracker Crust       1/4 c  Lemon Juice
      3 ea Large Uncracked Eggs.             1/2 pt (1 C) Whipping Cream,Whipped
    1/2 c  Plus 2 T Sugar                 
 
  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, Microwave
      Yield: 6 servings
 
    1/2 c  Sugar                             1/4 c  Hot Water
      1 tb Cornstarch                          2 tb Lemon Juice
    1/2 ts Ground Cinnamon                     2 c  Blueberries
    1/4 ts Ground Nutmeg                  
 
  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                     1 x  Yellow Food Coloring (Opt.)
     14 oz Sweetend Condensed Milk             2 c  (1 pt) Whipping Cream
    1/2 c  Lemon Juice                    
 
  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                             2/3 c  Lemon Juice OR Lime Juice
      3 tb Cornstarch                          3 ea Large Egg Whites
      1 ea Env. Unflavored Gelatin           1/2 pt ( 1 C) Whipping Cream
      1 c  Water                          
 
  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: White Gazpacho
 Categories: Appetizers, Soups
      Yield: 6 servings
 
      4 ts Instant Chicken Bouillion OR       16 oz (1 pk) Sour Creem
      4 ea Cubes Chicken Bouillion             2 tb Lemon Juice
      2 c  Boiling Water                     1/4 ts Garlic Powder
      3 ea 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: Shrimp Spread
 Categories: Appetizers
      Yield: 2 servings
 
     16 oz (2 Pk) Softened Cream Cheese        1 tb Prepared Horseradish
    1/4 c  Lemon Juice                         1 tb Worcestershire Sauce
    1/2 lb Cooked Shrimp Chopped             1/4 ts Pepper
      1 x  Finely Chopped Green Onions*      1/8 ts 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: Chili
 Categories: Main dish
      Yield: 6 servings
 
      2 lb Hamburger Meat                      1 x  Garlic Salt
      1 x  Onion and Tomatoes                  1 x  Onion Salt
      1 cn Tomato Paste                        1 x  Chili Powder
      1 cn Chili Beans                    
 
  Brown Hamburger meat in large skillet, drain grease, add remaining
  ingredients, and simmer for 15 minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Lemon Barbecue Marinade
 Categories: Poultry, Sauces
      Yield: 10 servings
 
    1/2 c  Lemon juice                       1/4 c  Vegetable oil
    1/4 ts Salt                                1 ea Clove Garlic
    1/2 ts Pepper                            1/2 ts Thyme leaves
      1 ts Worcestershire Sauce                4 ts Finely chopped onion
 
  Mix all ingredients, shake well. Marinate chicken or turkey parts of
  boneless meat 4 - 8 hours. Use marinade to baste meat while grilling. Will
  marinate 2 1/2 - 3 pounds of poultry.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Oyster Stuffing
 Categories: Poultry
      Yield: 8 servings
 
    1/4 c  Chopped celery                      1 cn Campbell's Oyster Stew
    1/4 ts Sage                                8 c  Dried bread cubes
      2 tb Butter or Margarine                 2 tb Chopped onion
 
  In saucepan, cook celery and onion with sage in butter until tender. Add
  stew. Toss lightly with bread cubes. Spoon into 1 1/2 quart casserole. Bake
  at 350 degrees for 45 minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Libby's Pumpkin Pie
 Categories: Pies, Desserts
      Yield: 8 servings
 
      2 ea Eggs, slightly beaten             1/2 ts Ground Ginger
      1 cn Libby's solid pack pumpkin        1/4 ts Ground Cloves
    3/4 c  Sugar                           1 1/2 c  Evaporated Milk (12 oz)
    1/2 ts Salt                                2 ea 8 inch Pie Crust
      1 ts Ground Cinnamon                
 
  Combine filling ingredients in order given; pour into pie crusts. Bake 15
  minutes at 425 degrees, reduce temperature to 350 degrees, and bake an
  additional 30 minutes or until knife inserted near center comes out clean.
  Cool; garnish if desired with whipped topping.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chicken Supreme Casserole
 Categories: Poultry
      Yield: 6 servings
 
      5 c  Chopped chicken                     1 ts Curry Powder
      2 cn Cream of Mushroom Soup              2 c  Sharp Cheese; Shredded
      1 c  Mayonnaise                      2 1/2 c  Buttered Bread Crumbs
      2 ts Lemon Juice                       1/2 c  Sour Cream
 
      Combine above ingredients except cheese and crumbs. Spread in a lightly
  greased 9 x 13 inch baking dish. Top with cheese and bread crumbs. Bake at
  350 Degrees for 30 minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Hoppin John
 Categories: Main dish
      Yield: 10 servings
 
      1 lb Dried Blackeyed Peas              1/2 ts Chili powder
  2 1/2 qt Water                               1 ts Black pepper
      1 lb Hog Jowls, Cubed                    1 tb Salt
      1 c  Chopped Onion                       1 c  Uncooked Rice
 
  Soak peas in water overnight, brown cubed hog jowls over moderate heat
  until it begins to brown. Add onion and continue cooking until onion is
  tender. Drain off grease. In a large iron pot, combine soaked peas, water,
  (adjust water as required to keep mixture from drying out) chili powder,
  black pepper, salt and meat and onion mixture. Cover pan, bring to a boil,
  then simmer until beans are tender, about one hour. Stir in rice and cook
  without stirring 20 to 30 minutes longer, or until rice is tender and
  fluffy. Be sure that there is enough water in the mixture to cook the rice.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Fig Delight
 Categories: Desserts
      Yield: 50 servings
 
      6 c  Ripe Figs                           3 pk Strawberry Jello
      6 c  Sugar                               1 pk Sure Jell
      1 c  Water                          
 
      Combine figs, sugar, and water, and cook for 30 minutes. Add Jello, and
  Sure Jell, and cook 10 minutes longer. (Cooking times and the amount of
  water may need to be varied somewhat to obtain the desired consistency.)
  Seal in sterile jars while still warm. Store in a cool, dark place until
  the jars are opened, then keep in refrigerator.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Squash Casserole
 Categories: Vegetables
      Yield: 12 servings
 
      2 c  Mashed Cooked Squash                3 tb Butter
      1 c  Dry Bread Crumbs                    1 tb Onion
      1 c  Milk                                2 ea Eggs
      1 c  Grated Cheese                       1 x  Salt and pepper as required
 
      Heat milk, add butter, pour over bread crumbs. Beat eggs and add other
  ingredients, and fold in cheese. Put in buttered dish and bake at 350
  Degrees for 20 to 30 minutes. Sprinkle with some grated cheese, and bread
  crumbs.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Old Fashioned Bread Stuffing
 Categories: Poultry
      Yield: 15 servings
 
      1 qt Diced Celery                        2 c  Broth, milk or water
      2 ts Poultry Seasoning                   1 c  Finely chopped onion
    1/2 ts Pepper                              4 qt Bread cubes, firmly packed
      1 tb Salt                           
 
      Cook celery and onion in bitter or margarine over low head, stirring
  occasionally, until onion is tender but not brown. Meanwhile, blend bread
  cubes and seasonings. Add celery, onion and butter or margarine; toss
  lightly to blend. Pour the broth, milk or water gradually over the surface
  of bread mixture, tossing lightly. Bake in 325 degree oven 45 minutes,
  until browned on top. See "Delicious Turkey Gravy" recipe for gravy.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Delicious Turkey Gravy
 Categories: Sauces
      Yield: 12 servings
 
      4 tb Turkey Fat                          2 c  Turkey Broth
      4 tb Flour                          
 
      Pour drippings from turkey roasting pan into a bowl. Let fat rise to
  top. Measure fat needed for gravy back into roasting pan. Skim excess fat
  from drippings; add liquid to remaining meat juice to make amount needed
  for gravy. Blend flour into fat in roasting pan over low heat, stirring
  until bubbly and brown. Remove from heat, add liquid gradually, stirring
  constantly. Cook and stir until thickened. Simmer 5 minutes. Season to
  taste.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Fruit Cake
 Categories: Cakes, Desserts
      Yield: 20 servings
 
      1 lb Candied cherries                    5 ea Eggs
      1 lb Candied pineapple                   2 tb Vanilla
      4 c  Pecans                              1 tb Lemon Extract
      1 c  Sugar                             1/2 lb Butter
      2 c  Sifted, self rising flour      
 
      Mix ingredients, pour into greased and floured tube pan and bake for 45
  minutes at 350 degrees; reduce heat to 325 degrees, and bake an additional
  45 minutes. This is the basic recipe. You can bake this recipe in loaf
  pans, muffin pans, etc. Cooking time will have to be adjusted according to
  what you cook it in. Cake is done when it is golden brown on top, and
  springs back when depressed on top.
 
-----
 
---------- 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 ts Vanilla Extract
    1/3 c  Sugar                             1/2 ts 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 ts Baking Soda                     1 1/2 ts Vanilla Extract
    1/2 ts Salt                                3 ea Eggs; Large
      1 c  Sugar                               1 c  Nuts; Chopped
    1/2 c  Butter                              1 x  Walnut Halves; Optional
      3 tb ;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 tb Sugar
    3/4 ts Baking Powder                     1/2 ts Vanilla Extract
    1/4 ts Baking Soda                         1 ea Egg; Large
    1/4 ts Salt                          

-----------------------------------GLAZE-----------------------------------
      1 c  Mint Chocolate Chips; *             3 tb Corn Syrup
    1/4 c  Vegetable Shortening            2 1/4 ts ;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 tb Almonds; Toasted, Chopped
  1 1/2 tb 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 ts Baking Powder                       2 ea Eggs; Large
    3/4 ts Salt                                1 ts 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 ts Baking Soda                       1/2 ts Vanilla Extract
    1/2 ts 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 Chocolate
 Categories: Mint, Chocolate, Pies, Desserts
      Yield: 6 servings
 
      6 tb Sugar; Divided                  1 1/2 c  Milk
      2 tb Cornstarch; AND                     1 c  Cream; Heavy
      2 ts 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
  **   Use a prepared 9-inch graham cracker crust in this recipe, or if
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  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 ts 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 ts Salt                                3 ea Eggs; Large
      1 ts Baking Soda                   

--------------------------CHOCOLATE MINT FROSTING--------------------------
    1/2 c  Mint-Chocolate Chips;Nestles      1/4 ts Salt
    1/4 c  Butter                              3 c  Confectioners' Sugar
      1 ts Vanilla Extract                     6 tb 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 ts 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 ts 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 tb 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 ts Butter                        

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

----------------------------------MERINGUE----------------------------------
      4 ea Egg Whites; Large                 3/4 c  Sugar
    1/2 ts 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 ts 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: Stroganoff Sandwich
 Categories: Cheese, Main dish, Meats, Sandwiches, Vegetables
      Yield: 6 servings
 
      1 ea French Bread; Loaf, Unsliced        1 tb Worcestershire Sauce
  1 1/2 lb Ground Beef; Lean                   1 x  Salt & Pepper; To Taste
      2 tb Onion; Grated                       2 ea Tomatoes; Md. Chopped
  1 1/2 c  Cheddar, Md. Sharp, Grated          1 ea Green Pepper; Bell, *
      1 c  Sour Cream                     
 
  *     Seed and chop 1 medium Green Bell Pepper.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Slice the bread lengthwise.  Lightly butter the bread and wrap in foil.
  Bake at 350 degrees F for 15 minutes.  Brown the meat and drain the excess
  fat.  Add the onion, and cook until the onion is transparent.  Remove from
  the heat and add the sour cream, worcestershire sauce, salt and pepper.
  Remove the bread from the oven and spread the meat mixture on each half.
  Arrange the chopped tomatoes and chopped green pepper on top of the meat
  mixture and top with the grated cheese.  Place back in the oven and bake
  only until the cheese is melted.  Serve hot.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Open Faced Crab Sandwich
 Categories: Cheese, Main dish, Sandwiches, Seafood, Vegetables
      Yield: 6 servings
 
     16 oz Cream Cheese; 2 Pks                13 oz Crab; 2 Cns
    1/2 c  Ginger Ale                          6 ea English Muffins
      2 tb Onion; Grated                      24 oz Cheddar; Md. Sliced, *
      2 tb Worcestershire Sauce               12 ea Tomato Slices
 
  *      Slice the cheese into 12 2-oz slices.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Soften the cream cheese with the ginger ale.  Mix in the onion,
  Worcestershire sauce and crab.  Split the muffins in half and place 2
  heaping Tbls of the crab mixture on each half.  Top with a slice of tomato
  and cheddar cheese.  Bake at 350 degrees F. for 10 minutes or until heated
  through and cheddar is melted.  Serve hot.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Grilled Salmon & Cheddar Sandwiches
 Categories: Cheese, Fish, Main dish, Sandwiches
      Yield: 4 servings
 
      1 lb Salmon; 1 Cn                        1 tb Lemon Juice
      1 tb Onion; Grated                     1/4 c  Mayonnaise
     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: Crab Burgers
 Categories: Cheese, Eggs, Main dish, Sandwiches, Seafood
      Yield: 4 servings
 
      2 ea Eggs; Lg, Hard Cooked               1 x  Catsup Or BBQ Sauce;To Taste
      1 c  Crab Meat                           1 ds Celery Salt
      1 c  Cheddar; Md, Grated                 1 ds Onion Salt
      1 ea Green Onion; Md, Diced              1 ds Garlic Powder
    1/2 c  Mayonnaise                          2 tb Sweet Pickle Juice
 
  Mix the first 4 ingredients together.  In a small bowl, combine the rest of
  the ingredients and then add them to the crab mixture.  Spread on hamburger
  bun halves and broil until bubbly or slightly brown.  Serve hot.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Deviled Ham Muffins
 Categories: Cheese, Fruits, Main dish, Meats, Sandwiches
      Yield: 12 servings
 
      6 ea English Muffins; *                 12 ea Apple Rings; **
      9 oz Deviled Ham; 2 Cns                 24 oz Cheddar; Md, ***
    1/4 ts Oregano                        
 
  *    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: Cheddar Mushroom Open-Face Sandwich
 Categories: Cheese, Eggs, Sandwiches, Vegetables
      Yield: 6 servings
 
  1 1/2 c  Mushrooms; Fresh, Chopped           6 ea Dk. Rye Bread Slices;Toasted
      2 tb Butter; Melted                     12 ea Tomato; Slices, Thin
      1 ea Egg; Lg, Beaten                     1 x  Celery Salt
      1 ts Oregano                             1 x  Parsley
      1 c  Cheddar; Md Sharp, Shredded    
 
  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: Cheese, Eggs, Main dish, Sandwiches, Vegetables
      Yield: 8 servings
 
      8 ea Eggs; Lg,HardCooked, Chopped        3 tb Mustard; Prepared
      2 c  Cheddar; Sharp, Shredded        1 1/2 ts Salt
      1 c  Green Bell Pepper; Chopped        1/4 ts Pepper
      3 tb Onion; Grated                       3 ea Sandwich Buns Or Rolls; *
    2/3 c  Milk; Evaporated               
 
  *    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: Cheddar Stuffed Franks In Buns
 Categories: Cheese, Main dish, Meats, Sandwiches
      Yield: 6 servings
 
     12 ea Frankfurters; Deli Style          3/4 lb Cheddar; Medium Sharp
    1/2 c  Sweet Pickle Relish                12 ea Bacon; Slices
      1 tb Mustard; Prepared                  12 ea Buns; Buttered & Toasted
 
  Slit the frankfurters almost through lengthwise.  Mix the pickle relish and
  prepared mustard together.  Cut the cheddar cheese into 12 4 1/2 by
  1/2-inch strips.  Put one strip of cheddar cheese and about 2 tsps of the
  relish mixture into each frankfurter and set aside.  Panbroil the bacon
  until partially cooked and still limp and drain.  Starting at one end,
  securing the bacon with a wooden pick, wrap each frankfurter and secure the
  other end with a wooden pick also.  Set the oven temperature to broil and
  arrange the bacon wrapped frankfurters on the broiler rack with the tops
  3-inches below the heat source and broil until the bacon in cooked, turning
  once.  Serve hot in the buns.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Broiled Cheddar, Olive
 Categories: Cheese, Main dish, Sandwiches, Vegetables
      Yield: 8 servings
 
      2 ea Eggs; Lg                            2 ts Mustard; Prepared
      8 oz Cheddar; Sharp, Grated            1/4 ts Marjoram
  1 1/4 c  Olives; Ripe,Chopped, Pitted      1/8 ts Oregano
    1/2 c  Green Bell Pepper; Chopped        1/8 ts Salt
    1/4 c  Onion; Chopped                      1 pn Pepper; To Taste
    1/3 c  Catsup                              4 ea Sandwich Buns
      2 tb Mayonnaise                          1 x  Butter
 
  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: Cheese, Appetizers, Sandwiches
      Yield: 4 servings
 
      1 lb Butter                              1 ts Worcestershire Sauce
      8 oz Cheddar; Sharp, Grated            1/4 ts Garlic Powder
      4 oz Romano Cheese; Grated             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: BBQ Crab Sandwich
 Categories: Cheese, Main dish, Sandwiches, Seafood, Vegetables
      Yield: 4 servings
 
      1 c  Crab                                8 oz Cheddar; Md, In Small Cubes
    1/2 c  Tomato Sauce                        8 ea English Muffins
    1/4 c  Green Stuffed Olives; Sliced   
 
  Mix all the ingredients except the muffins together.  Refrigerate for at
  least 1 hour to blend the flavors.  Spread on English Muffin halves and
  broil until hot and cheese is melted.  Serve hot.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Savory Cheddar Sandwiches
 Categories: Cheese, Main dish, Meats, Sandwiches, Vegetables
      Yield: 6 servings
 
     10 oz Cheddar; Sharp, Grated              2 dr Tobasco Sauce
      1 ea Egg; Lg                             2 tb Lemon Juice
      2 tb Butter                              1 tb Pimento; Chopped
      1 tb Onion; Chopped                      1 tb Stuffed Olives; Chopped
      1 tb Flour; Unbleached                  12 ea Bacon; Slices
    1/2 c  Cream; Regular                      6 ea Bread; Slices
    1/4 ts Salt                                1 x  Butter; Softened
 
  Put the shredded cheese in a bowl and set aside.  Hard cook and chop the
  egg, then set aside.  Melt the butter in a skillet over low heat.  Add and
  cook the onion until transparent then add the flour and stir until well
  blended.  Heat until bubbly and then add the cream, salt and tobasco sauce
  gradually while stirring constantly.  Cook until the mixture boils.  Cook 1
  to 2 minutes longer and remove from the heat.  Blend in the lemon juice.
  Add the creamed mixture to the cheese and add the egg, pimento and stuffed
  olive slices to the mixture.  Mix until well blended and set aside.  Pan
  broil the bacon slices until they are partially cooked and still limp.
  Spread the bread with the softened butter and then spread the cheddar
  mixture on the bread, allowing 1/4 cup for each slice.  Top each slice with
  2 of the bacon slices crossed diagonally.  Set the oven temperature to
  broil (500 or higher degrees F.)   Arrange the sandwiches on the broiler
  rack and place in broiler with the tops of the sandwiches 3-inches below
  the heat source.  Broil until cheddar mixture is bubbly and slightly
  browned and bacon slices are crisp.  Serve hot. Makes 6 open faced
  sandwiches
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cheesy Muffin Melt
 Categories: Cheese, Main dish, Sandwiches, Vegetables
      Yield: 4 servings
 
  1 1/2 c  Cottage Cheese; Creamed           1/4 ts Salt
    1/2 c  Wheat Germ; Regular                 3 ea WholeWheat English Muffins;*
      2 tb Green Chiles; Chopped               6 ea Tomato; Slices
    1/4 ts Oregano Leaves; Crushed             1 x  Cheddar; Sharp, Slices
    1/4 ts Basil Leaves; Crushed          
 
  *    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: Filled Frankfurters
 Categories: Cheese, Main dish, Meats, Sandwiches
      Yield: 6 servings
 
  1 1/2 c  Macaroni; Broken                  1/8 ts Pepper
    3/4 c  Milk; Evaporated                2 1/2 c  Cheddar; Md, Grated
  1 1/4 ts Mustard; Dry                    1 1/2 lb Frankfurters; Deli-Style
  1 1/4 ts Salt                           
 
  Cook the macaroni in boiling salted water until tender.  Drain and rinse in
  hot water.  Combine the milk, mustard, salt, pepper and 2 cups of the
  cheddar cheese in the  top of a double boiler and cook until the cheddar is
  melted and sauce is smooth, stirring frequently.  Add the macaroni and
  blend well.  Split the frankfurters lengthwise, without separating them,
  and fill with the macaroni mixture. Sprinkle with the remaining cheddar and
  bake in a hot oven (400 degrees F.) for 15 minutes.  Serve hot.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cheddar Bacon Treat
 Categories: Cheese, Main dish, Meats, Sandwiches, Vegetables
      Yield: 2 servings
 
      4 oz Cheddar; Sharp, Shredded, 1C        2 tb Dairy Sour Cream
    1/2 ts Lemon Juice; Fresh                  3 ea Bacon; Slices, *
    1/2 ts Worcestershire Sauce                4 ea Bread; Slices, Buttered
    1/8 ts Paprika                             1 x  Lettuce
    1/8 ts Garlic Powder                       1 x  Tomato Slices
      1 ds Pepper                         
 
  *    Bacon slices should be cooked until crisp and then crumbled.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Beat the cheddar, lemon juice, worcestershire sauce, paprika, garlic
  powder, and pepper until fluffy.  Blend in the sour cream.  Add the
  crumbled bacon.  Spread 2 Tbls of the mixture on each slice of bread.
  Arrange lettuce and tomato on two slices and top with remaining bread
  slices.  Serve.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: No -Bread Sandwiches
 Categories: Cheese, Eggs, Main dish, Sandwiches, Vegetables
      Yield: 4 servings
 
-----------------------------EGG SALAD FILLING-----------------------------
      3 ea Eggs; Lg, Hard Cooked, *            1 x  Hot Pepper Sauce, To Taste
    1/3 c  Celery, Minced                      1 x  Mayonnaise, To Moisten

----------------------------------SANDWICH----------------------------------
      8 ea Monterey Jack Cheese, Slices        1 x  Salt & Pepper; To Taste
      4 ea Tomato; Slices, Thin                1 x  Dill Pickle Wedge
      4 ea Lettuce Leaves                      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: California Rarebit
 Categories: Cheese, Vegetables, Main dish
      Yield: 4 servings
 
      3 tb Butter                              1 ts Worcestershire Sauce
    1/2 c  White Wine; Dry                   1/2 ts Basil; Crushed
  2 1/2 c  Monterey Jack Cheese; Cubed         2 c  Mushrooms; Fresh, Sliced
      1 ea Egg; Lg, Lightly Beaten           1/2 ts 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: Apple Cheddar Wontons
 Categories: Cheese, Desserts, Fruits
      Yield: 6 servings
 
      1 x  Peanut Oil                          2 ea Apples; Md, *
      1 pk Wonton Skins                       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, Cheese, Desserts, Fruits
      Yield: 6 servings
 
---------------------------------SHORTCAKE---------------------------------
  2 1/2 c  Biscuit Mix; Bisquick             2/3 c  Milk
      4 oz Cheddar; Sharp, Shredded          1/3 c  Butter; Melted

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

----------------------------------TOPPING----------------------------------
      1 x  Heavy Cream; Whipped           
 
  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, Cheese, Desserts, Fruits
      Yield: 20 servings
 
    3/4 c  Butter; Room Temperature            1 ts Cinnamon; Ground
  1 1/2 c  Light Brown Sugar; Packed         1/4 ts Cloves; Ground
      4 ea Eggs; Lg                           16 oz Dates; Pitted,Finely Chopped
      1 c  Cheddar; Sharp, Shredded            2 c  Pecans; Chopped
  3 1/2 c  Unbleached Flour                    4 oz Candied Cherries;Halved,1jar
    1/2 ts Baking Soda                         2 c  Raisins; Golden
      1 ts Salt                                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: Cheese, Fruits, Desserts
      Yield: 6 servings
 
      1 qt Peaches; Sliced                     1 tb Lemon Juice
    3/4 c  Sugar                               1 ts Almond Extract
      1 tb Cornstarch                      1 1/2 tb Butter
    1/4 ts Salt                          

------------------------------CHEDDAR BISCUITS------------------------------
      1 c  Biscuit Mix; Bisquick             1/2 tb Butter; Melted
    1/2 c  Cheddar; Md, Grated               1/3 c  Milk
 
  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: Cheese, Desserts, Fruits
      Yield: 6 servings
 
      1 c  Sugar                             1/4 ts Cinnamon; Ground
    1/4 c  Unbleached Flour                    6 c  Apple Slices; *

----------------------------------TOPPING----------------------------------
      1 c  Unbleached Flour                    6 oz Cheddar;Md, Shredded,1 1/2 C
    1/4 c  Sugar                             1/3 c  Butter; Melted
  1 1/2 ts Baking Powder                     1/4 c  Milk
    1/2 ts Salt                           
 
  *    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: Cheese, Desserts, Fruits
      Yield: 8 servings
 
      2 lb Pear Halves; 2 Cns                  1 tb Lemon Juice
      1 tb Sugar                             1/4 ts Cinnamon; Ground
      2 tb Cornstarch                    

----------------------------------TOPPING----------------------------------
      1 c  Unbleached Flour                    6 oz Cheddar; Sharp Shredded
    1/3 c  Sugar                             1/3 c  Butter; Melted
  1 1/2 ts Baking Powder                     1/4 c  Milk
    1/2 ts Salt                           
 
  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: Cheese, Cookies, Fruits, Desserts
      Yield: 6 servings
 
    1/2 c  Butter                            1/2 ts Cinnamon; Ground
    1/2 c  Sugar                             1/2 ts Salt
      1 ea Egg; Lg                             6 oz Cheddar; Sharp, Shredded
      1 ts Vanilla                         1 1/2 c  Apples; Cored,Peeled,Chopped
  1 1/2 c  Unbleached Flour                  1/4 c  Nuts; Chopped
    1/2 ts Baking Soda                    
 
  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                  1/2 ts Cinnamon; Ground
    1/3 c  Sugar                               5 tb Butter
    1/3 c  Brown Sugar; Firmly Packed    

----------------------------------FILLING----------------------------------
  1 1/2 lb Cooking Apples; *                   4 ts Unbleached Flour
      1 tb Lemon Juice; Fresh                1/4 ts Nutmeg; Ground
      6 oz Cheddar;Md, Shredded,1 1/2 C   
 
  *    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: Cheese, Fruits, Pies, Desserts
      Yield: 6 servings
 
  2 1/4 c  Unbleached Flour                  3/4 c  Brown Sugar; Firmly Packed
    1/4 ts Salt                                1 ts Cinnamon; Ground
    2/3 c  Vegetable Shortening                6 ea Apples; Pared And Cored
      6 oz Cheddar; Sharp, Shredded          1/4 c  Butter
      1 x  Water                          
 
  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: Cheese, Fruits, Pies, Desserts
      Yield: 4 servings
 
-----------------------------CHEESE TART SHELLS-----------------------------
    1/2 c  Vegetable Shortening            1 1/2 c  Unbleached Flour
      5 oz American Cheese Spread;1 Jar  

----------------------------------FILLING----------------------------------
      2 ea Navel Oranges;Peel & Section      1/8 ts Salt
  8 1/4 oz Pineapple; Crushed, 1 Cn          1/2 c  Orange Juice
    1/4 c  Sugar                               1 tb Lemon Juice
      5 ts Cornstarch                        3/4 c  Cheddar; Sharp, Shredded
 
  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: Cheese, Pies, Sauces, Desserts
      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          2 tb Cornstarch
      6 c  Apples; *                           2 tb Water
      1 c  Apple Cider Or Juice              1/2 ts Cinnamon; Ground
    2/3 c  Sugar                               1 tb Butter Or Regular Margarine
      1 x  Apple Cider Or Juice           
 
  *    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: Cheese, Desserts, Fruits, Pies
      Yield: 6 servings
 
-------------------------------CHEDDAR CRUST-------------------------------
      2 c  Unbleached Flour; Sifted          2/3 c  Vegetable Shortening
  1 1/4 c  Cheddar; Md, Shredded               1 x  Water; Iced
    1/2 ts Salt                          

----------------------------------FILLING----------------------------------
      7 c  Apples; *                           2 tb Butter Or Regular Margarine
    1/2 c  Sugar                               1 ea Egg Yolk; Lg, Beaten
      2 tb Unbleached Flour                    1 tb Water
    1/2 ts Cinnamon; Ground               
 
  *    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: Cheese, Cookies, Desserts
      Yield: 10 servings
 
    1/2 c  Butter                            1/2 ts Baking Soda
    1/4 c  Sugar; Granulated                 1/2 ts Salt
    1/4 c  Brown Sugar; Firmly Packed      1 1/2 c  Cheddar; Sharp, Shredded
      1 ea Egg; Lg                         8 1/4 oz Pineapple, Crushed, Drained
      1 ts Vanilla                           1/4 c  Maraschino Cherries; Chopped
  1 1/2 c  Unbleached Flour               
 
  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: Cheese, Desserts, Fruits
      Yield: 6 servings
 
      6 c  Apples; *                         1/4 c  Sugar
    1/4 c  Sugar                             1/2 ts Cinnamon; Ground
      2 tb Unbleached Flour                  1/4 ts Salt
  1 1/2 c  Cheddar; Sharp, Shredded          1/2 c  Butter
    3/4 c  Unbleached Flour               
 
  *    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: Cheese, Desserts, Fruits, Cookies
      Yield: 12 servings
 
  2 3/4 c  Unbleached Flour                2 1/2 c  Cheddar; Sharp, Shredded
      1 ts Baking Powder                       2 ea Eggs; Lg, Beaten
    1/2 ts Salt                              1/2 c  Peach Preserves
    3/4 c  Butter                            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: Cheese, Fruits, Pies, Desserts
      Yield: 6 servings
 
      8 oz Cream Cheese; Softened, 1 Pk       20 oz Frozen Raspberries; Thawed
    1/2 c  Dairy Sour Cream                    1 x  Water
    1/3 c  Sugar                               3 tb Cornstarch
      2 ea Eggs; Lg                          1/2 c  Whipping Cream; Whipped
      1 ea Unbaked 9-inch Pie Shell       
 
  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: Cheese, Desserts, Fruits, Pies
      Yield: 6 servings
 
      8 oz Cream Cheese; Softened, 1 Pk       29 oz Peaches; Sliced, 1 Cn
      2 ea Eggs; Lg                            1 tb Cornstarch
    1/2 c  Sugar                             1/4 c  Sugar
      2 tb Milk                                1 ts Lemon Juice
      1 ts Vanilla                           1/4 ts Almond Extract
      1 ea Unbaked 9-inch Pie Shell      

----------------------------------GARNISH----------------------------------
      1 x  Maraschino Cherries            
 
  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: Cheese, Desserts, Fruits, Pies
      Yield: 6 servings
 
--------------------------BROWN SUGAR GRAHAM CRUST--------------------------
  1 1/2 c  Graham Cracker Crumbs; *          1/3 c  Butter or Margarine; Melted
    1/4 c  Brown Sugar; Firmly Packed    

----------------------------------FILLING----------------------------------
      8 oz Cream Cheese; Softened, PLUS       16 oz Cherries; Pie, In Water
      3 oz Cream Cheese; Softened              1 x  Red Food Coloring
    1/2 c  Sugar                             1/4 c  Sugar
    1/2 ts Vanilla                             1 tb Cornstarch
      2 ea Egg Whites; Stiffly Beaten     
 
  *    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: Cheese, Desserts, Fruits, Pies
      Yield: 8 servings
 
     17 oz Pineapple; Crushed, 2 Cn            1 c  Cottage Cheese; Creamed, *
    1/2 c  Sugar                               1 ts Vanilla
      2 tb Cornstarch                        1/2 ts Salt
      2 tb Water                               2 ea Eggs; Lg, Slightly Beaten
    2/3 c  Sugar                           1 1/4 c  Milk
      1 tb Butter Or Margarine                 1 ea Unbaked 10-inch Pie Shell
    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: Cake Brownies
 Categories: Desserts, Cakes
      Yield: 24 servings
 
----------------------------------BROWNIE----------------------------------
    1/2 c  Butter                              2 c  Sugar
    1/2 c  Oil                                 2 ea Eggs
      1 c  Water                               1 ts Baking soda
      4 tb Unsweetened cocoa                 1/2 c  Buttermilk
      2 c  Flour                               1 ts Vanilla

----------------------------------FROSTING----------------------------------
    1/2 c  Butter                              1 pk Confectioners sugar
      3 tb Unsweetened cocoa                   1 c  Chopped walnuts
    1/3 c  Buttermilk                          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: Kisses
 Categories: Desserts, Candies
      Yield: 60 servings
 
      1 c  Butter                              2 c  Flour
    1/2 c  Sugar                              14 oz Hershey's kisses
      1 ts Vanilla                             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_
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Caraway Pork Chops
 Categories: Pork, Fruits, Main dish
      Yield: 6 servings
 
      2 x  Med Onions, thinly sliced           2 ts Caraway Seeds
      3 x  Apples, peeled & thin sliced        6 ea Pork Chops, (1/2")
      2 tb Honey                          
 
  Garlic salt and pepper Dijon Mustard Preheat oven to 350 deg F.
   Layer onions and apples in the bottom of a shallow baking dish. Drizzle
  honey on top and sprinkle with 1 teaspoon caraway seeds.
   Prepare chops by sprinkling them with garlic salt and pepper and spreading
  mustard on them. Place chops on apples and sprinkle with remaining 1
  teaspoon caraway seeds.
   Cover and bake 1 hour.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cabbage Casserole
 Categories: Main dish, Vegetables
      Yield: 6 servings
 
      1 x  Med Onion, chopped                1/2 ts Salt
      1 x  Stalk Celery, chopped               1 x  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: Curried Apples And Shrimp
 Categories: Main dish, Fish, Fruits
      Yield: 4 servings
 
      1 x  Med Onion, chopped                  2 ts Flour
      2 x  Stalks Celery, chopped            3/4 c  Water
      4 tb Butter or Margarine                 1 x  Chicken Bouillon Cube
      2 x  Apples, sliced                    3/4 lb Med Shrimp, shelled & cleane
    3/4 ts Curry Powder                   
 
   Saute onion and celery in butter for 2 minutes. Add apple slices and saute
  another minute. Blend in curry and flour, add bouillon cube and water,
  stirring until well blended. Add shrimp, cover and simmer for 3 minutes, or
  until shrimp in no longer translucent.
   Good with rice.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Apple Meatloaf
 Categories: Main dish, Meats
      Yield: 4 servings
 
      1 lb Lean Ground Beef                  1/8 ts Pepper
      1 x  Apple, cored and chopped          1/2 ts Garlic Salt
      1 x  Med Onion, chopped             
 
  1 or 2 slices of Bread Preheat oven to 350.
   Combine all ingredients except bread. Soak bread in cold water, squeeze
  out moisture, shred, and add. Place in loaf pan and bake 25-30 minutes.
  Or...form into patties, roll in bread crumbs and pan fry, or broil.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Spareribs And Apples
 Categories: Pork, Main dish
      Yield: 4 servings
 
      5 lb Meaty Spareribs                     2 x  Onions, sliced
      3 tb Butter                              1 x  Carrot, grated
      1 ds Pepper                              3 x  Apples, sliced
      1 qt Sauerkraut, rinsed              1 1/2 c  Dry White Wine
 
  Preheat oven to 350 deg F.
   In skillet, lightly brown spareribs in butter. Sprinkle with pepper. In
  separate bowl, mix together sauerkraut, onions and carrots. Place half this
  mixture in baking dish. Add half the apple slices and all the spareribs.
  Cover with remaining sauerkraut mixture, apple slices, and wine.
   Cover and bake 1 hour 45 minutes. Nice with mashed potatoes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Stir-Fried Chicken & Apples
 Categories: Main dish, Poultry
      Yield: 4 servings
 
      2 x  Whole Chicken Breasts  *            3 tb Oil
    1/3 c  Honey                               1 x  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: Stir-Fried Scallops And Apples
 Categories: Seafood, Main dish
      Yield: 4 servings
 
      2 x  Stalks Celery                       3 tb Margarine
      1 lb Scallops                            1 x  Lemon
      2 x  Apples                         
 
   Coarsley chop celery, and slice scallops. Peel and quarter apples. Heat
  margarine in heavy skillet over high heat and stir fry celery for 2
  minutes. Add scallops, sprinkling with juice from half the lemon. Coarsley
  cut apple pieces into mixture, stirring constantly, for another 2-3
  minutes, adding more margarine if needed.
   Sprinkle with juice from remaining half of lemon, and serve.
 
-----
 
---------- 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: Hot Potato Salad
 Categories: Side dishes, German
      Yield: 6 servings
 
      3 c  Cooked cubed Potatoes           1 1/2 tb Flour
  1 1/2 c  Coarsley chopped Apples           3/4 c  Apple juice (or water)
     10 x  Slices Bacon                      1/3 c  Vinegar
    1/2 c  Chopped Onion                     1/3 c  Sugar
    1/2 c  Celery, chopped                
 
   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: Apples And Noodles
 Categories: Pasta, Side dishes
      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: Side dishes, 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, Side dishes
      Yield: 5 servings
 
      2 x  Apples, thinly sliced               1 x  Med Onion, thinly sliced
      2 tb Lemon Juice                       1/2 c  Sour Cream
      3 c  Shredded Cabbage                  1/4 c  Mayonnaise
      1 x  Stalk Celery, chopped             3/4 ts Celery Salt
      1 x  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, Side dishes
      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, Side dishes
      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, Poultry
      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 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 ea 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                         1 x  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: Apfelpfannkuchen (Apple Pancakes)
 Categories: German, Fruits, Pancakes, Desserts, Cakes
      Yield: 4 servings
 
    2/3 c  Flour; Unbleached, Unsifted         2 c  Apple; Slices
      2 ts Sugar                             3/4 c  Butter Or Margarine
    1/4 ts Salt                                2 tb Sugar
      4 ea Eggs; Large, Beaten               1/4 ts Cinnamon
    1/2 c  Milk                           
 
  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: German, Fruits, Desserts, Strudels
      Yield: 6 servings
 
      6 c  Apples; Tart, Sliced              3/4 c  Almonds; Ground
    3/4 c  Raisins                             8 oz Fillo Leaves; 1/2 Box,Thawed
      1 tb Lemon Rind; Grated              1 3/4 c  Butter;(No Margarine),Melted
    3/4 c  Sugar                               1 c  Bread Crumbs; Finely Crushed
      2 ts Cinnamon                       
 
  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: 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
      1 x  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
      1 x  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
      1 x  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, Spreads
      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: Spreads
      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: Relishes
      Yield: 5 servings
 
      2 c  Fresh cranberries                   1 x  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
      1 x  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: 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: Mojhy Apples
 Categories: Candies, Fruits, German
      Yield: 6 servings
 
      6 x  Red apples                          1 c  Sugar
      6 x  Wooden lollypop sticks            1/2 c  Water
      1 c  Dark Corn Syrup                     1 ds Vanilla extract (just a dash
 
   Wash and dry apples. Remove stems and replace with stick stuck halfway
  into apple.
   Comvbine corn syrup, sugar, and water in deep saucepan. Stir and cook over
  medium heat until thoroughly disolved and mixture boils. Then cook, without
  stirring. to soft crack stage (a small amt of the mixture separates into
  threads which are hard but not brittle when dropped in cold water; or candy
  thermometer registers 280 deg F.) Remove from heat; add extract and stir
  only enough to mix. Place pan over boiling water to keep syrup from
  thickening.
   Then, dip apples and wind in a circular motion until thoroughly covered
  with syrup.
   Place on buttered pan with sticks upright and cool.
   Makes 6 Mojhy Apples.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Apple Dumplings
 Categories: Cakes, Fruits, Desserts
      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                               1 x  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: Chicken With Mushroom Sauce
 Categories: Poultry, Main dish, Low-cal
      Yield: 4 servings
 
      1 ea Chicken, cut up, skinned          1/2 lb Mushrooms
      1 cn Mushroom soup                     1/2 c  Sherry
    1/2 cn Milk                           
 
  Place chicken in casserole dish.  Mix together remaining ingredients and
  pour over chicken.  Cover.  Bak at 350F for 45 minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Blueberry Buttermilk Muffins
 Categories: Breads, Cakes, Desserts
      Yield: 24 servings
 
  2 1/2 c  Flour                               2 x  Eggs, beaten
  1 1/2 ts Baking powder                       1 c  Buttermilk
    1/2 ts Soda                                4 oz Butter
    3/4 c  Sugar                           1 1/2 c  Blueberries
    1/4 ts Salt                           
 
  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: Sunday Black-Bean Soup (New York Times)
 Categories: Soups, Desserts
      Yield: 6 servings
 
      1 lb Dried black beans                   1 tb Chopped jalepeno pepper
      2 ea Smoked ham hocks                    3 ea Garlic cloves
      3 c  Chicken stock                       1 ts Cumin
      4 ea Coarsely chopped carrots            1 c  Dry sherry
      3 ea Coarsely chopped onions             1 ea Lime (juice)
      3 ea 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: Chicken Pate
 Categories: Low-cal, Chicken, Appetizers
      Yield: 6 servings
 
  1 1/2 c  Chicken Breast,cooked,minced        2 ts Lemon juice
      8 oz Neufchatel Cheese, softened       1/4 ts Hot sauce
      3 tb Chopped Onion                     1/8 ts Ground Nutmeg
      2 tb Dry Sherry                          1 ds Paprika
      2 tb Mayonnaise (diet)              
 
   Combine chicken (which has been finely chopped), Neufchatel, onion,
  sherry, mayonnaise, lemon juice, hot sauce, and nutmeg in container of
  electric blender; process until smooth. Transfer mixture to a 2 cup mold
  coated with cooking spray (Pam). Cover, and chill overnight.
   Unmold onto a serving plate. Sprinkle with paprika. Garnish with parsley
  sprigs, if desired. Serve with Melba toast rounds or unsalted crackers.
  Yield: 1 3/4 cups (28 calories per Tablespoon.) PER SERVING (1 T): 28
  calories, 2.8 g fat, .3 g carbohydrates, 0 g fiber, 10 g cholesterol, 30 mg
  sodium, 27 mg potassium.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chilled Chicken With Dill Sauce
 Categories: Low-cal, Chicken, Barbq
      Yield: 8 servings
 
      8 x  Boneless Chicken Breast *           1 tb White wine vinegar
    1/2 c  Italian salad dressing (diet        1 x  Clove Garlic, crushed
      2 tb Water                               8 x  Lime wedges
      1 tb Lime juice                    

---------------------------------DILL SAUCE---------------------------------
    1/2 c  Plain low-fat Yogurt            1 1/2 ts Chopped Green Onion
    1/4 c  Low-fat Cottage Cheese            1/2 ts Dried whole Dillweed
  1 1/2 ts Lime juice                        1/8 ts White pepper
 
  * 8 (4 oz) boneless chicken breast halves, skinned Trim excess fat from
  chicken. Place each piece between 2 sheets of waxed paper; flatten to 1/4"
  thickness, using a meat mallet or rolling pin. Place chicken in 13x9x2"
  baking dish. Combine next 5 ingredients in a small bowl; pour over chicken.
  Cover and refrigerate 2 hours.
   Remove chicken from marinade, discarding marinade. Coat a grill with
  cooking spray. Grill chicken 6" over med coals 8 minutes, turning once.
   Arrange chicken on a serving platter; garnish with lime wedges. Serve
  either warm or chilled with 1 1/2 T Dill Sauce per serving. (8 servings,
  160 calories each.) DILL SAUCE: Combine all ingredients in blender; process
  till smooth. Cover and chill thoroughly. Yield: 1 cup. PER SERVING: 27.5 g
  fat, 160 calories, 3.3 g carbohydrates, 72 g cholesterol, 236 mg sodium,
  264 mg potassium.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cold Fruited Chicken
 Categories: Low-cal, Chicken
      Yield: 4 servings
 
    1/4 c  Dried Apricot halves, 1/4ed       1/2 c  Seedless Red or Green Grapes
    1/4 c  Chopped red onion                 1/4 c  Sliced Almonds, toasted
      2 tb Dry White Wine                    1/4 c  Chopped fresh Parsley
      2 tb Unsweetened Orange juice          1/4 ts Pepper
  1 1/2 ts Red wine Vinegar                  1/8 ts Salt
      2 c  Chicken Breast (chop, cooked        1 ds Red pepper
    1/2 c  Orange segments(coarse chopp        4 x  Leaves Red Leaf Lettuce
 
  Combine quartered apricot halves, chopped onion, white wine, orange juice,
  and red wine vinegar in a saucepan, and bring to a boil. Set aside to cool.
   Combine apricot mixture with chicken, orange, grapes, almonds, parsley,
  pepper, salt, and crushed red pepper in a large bowl; cover and chill 1-2
  hours. Spoon chicken mixture onto a lettuce lined platter to serve. PER
  SERVING: 229 calories, 24.5 g protein, 19.7 g carbohydrate, 1.7 g fiber, 59
  g cholesterol, 132 mg sodium, 616 mg potassium.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chicken Vegetable Pot Pies
 Categories: Low-cal, Chicken, Main-dish
      Yield: 6 servings
 
     12 oz Chicken Breast halves               2 tb Unsalted Margarine
  2 1/2 c  Water                               2 tb Flour
      2 x  Med Baking potatoes *               1 c  Skim Milk
    1/2 c  Chopped Celery                      1 ts Poultry seasoning
      1 ts Dry Chicken Bouillon powder         4 oz Can drained sliced Mushrooms
     10 oz Pkg frzn Mixed Vegetables     

-----------------------------------CRUST-----------------------------------
      1 c  Flour                               1 tb Plus 1 1/2 t Margarine
      1 ts Baking powder                     1/2 c  Nonfat Buttermilk
    1/4 ts Salt                           
 
  * peeled and cut into 1/2" cubes Combine chicken and water in a large
  saucepan. Bring to a boil. Cover, reduce heat, and simmer 30 minutes or
  until chicken is tender. Remove chicken, reserving broth. Bone chicken, and
  cut meat into bite-size pieces; set aside.
   Add potatoes, celery, and bouillon pwder to broth; bring to a boil. Cover,
  reduce heat, and simmer 15-20 minutes or until potatoes are tender. Stir in
  mixed vegetables; set aside.
   Melt 2 T margarine in a heavy saucepan over low heat; add 2 T flour,
  stirring until smooth. Cook 1 minute, stirring constantly. Gradually add
  skim milk; cook over med heat, stirring constantly, until mixture is
  thickened and bubbly. Remove from heat; stir in poultry seasoning.
   Combine reserved chicken, vegetable mixture, white sauce, and mushrooms in
  a large bowl. Spoon into individual baking dishes that have been coated
  with Pam.
   CRUST: Combine 1 c flour, baking powder, and salt in a small bowl. Cut in
  1 T plus 1 1/2 t margarine with a pastry blender until mixture resembles
  coarse meal. Stir in buttermilk. Spoon biscuit dough into 6 portions over
  chicken mixture. Bake at 350 deg F for 1 hour or until biscuits are golden.
  PER SERVING: 314 calories, 18.6 g protein, 8.2 g fat, 41 g carbohydrates,
  27 g cholesterol, 2.2 mg iron, 458 mg sodium, 116 mg calcium.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Creamy Chicken Popovers
 Categories: Low-cal, Chicken
      Yield: 6 servings
 
      2 c  Water                           1 3/4 c  Skim Milk, divided
     18 oz Skinned Chicken Breast halve      1/2 c  Plain low-fat Yogurt
      1 x  Lge Carrot, scraped, sliced       1/4 c  Dry white Wine (or Chablis)
      1 x  Sm Onion, sliced                  1/2 c  Frzn English Peas, thawed
      1 x  Sm Onion, chopped                   2 tb Chopped Pimento
  1 1/4 c  Flour, divided                    1/4 ts Salt
    1/4 ts Dried Tarragon                      2 x  Eggs
 
   Combine water, chicken, carrot, and sliced onion in a large saucepan.
  Bring to a boil; cover, reduce heat, and simmer 30 minutes. Remove chicken
  from broth; cool. Bone chicken, and cut meat into 1" pieces. Set aside.
  Strain broth, saving 3/4 cup.
   Coat a large nonstick skillet with cooking spray; place over med-hi heat
  until hot. Add chopped onion, and saute until tender. Gradually add 1/4 cup
  flour and tarragon, stirring well. Gradually stir in 3/4 cup skim milk,
  yogurt, wine, and reserved 3/4 c chicken broth. Cook, stirring constantly,
  until mixture is thickened and bubbly. Stir in peas, pimento, and reserved
  chicken. Set aside, and keep warm.
   Combine remaining 1 cup flour and salt, stirring well. Add eggs and
  remaining 1 cup skim milk; beat with a wire whisk until well blended. Spoon
  mixture evenly into six 6-oz custard cups that have been coated with Pam.
  Place 4" apart on a baking sheet. Bake at 400 deg F for 45-50 minutes or
  till golden brown. Break open each popover. Spoon 1/2 cup chicken mixture
  over each popover. Serve immediately. PER SERVING: 276 calories, 25.4 g
  protein, 3.9 g fat, 33.1 g carbohydrates, 133 g cholesterol, 2.2 mg iron,
  236 mg sodium, 162 mg calcium.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Curried Chicken Dinner
 Categories: Low-cal, Chicken, Indian
      Yield: 6 servings
 
  2 1/2 c  Water                               2 tb Cornstarch
      1 c  Brown Rice, uncooked                2 tb Dry Sherry
  1 1/2 ts Chicken bouillon powder             1 ts Groung Ginger
      6 x  Chicken breast halves *             1 ts Grated Orange rind
  2 1/2 c  Water                               2 c  Diagonally sliced Celery
    1/2 ts Curry powder                        1 x  Lg sweet Red Pepper **
    1/4 ts Salt                                1 x  Lg Green Pepper **
      2 c  Unsweetened Orange juice       
 
  *    6 oz each ** seeded and cut into julienne strips Combine 2 1/2 cups
  water, rice, and bouillon powder in a med saucepan; bring to a boil. Cover,
  reduce heat, and simmer 50 minutes or until liquid is absorbed.
   Combine chicken, 2 1/2 cups water, curry powder, and salt in a large Dutch
  oven; bring to a boil. Cover, reduce heat, and simmer 30 minutes or until
  chicken is tender; drain. Bone chicken, and cut into bite-size pieces; set
  meat aside.
   Combine orange juice, cornstarch, sherry, and ginger in a small bowl,
  stirring until cornstarch is dissolved; set aside.
   Coat a large nonstick skillet with Pam; place over med-hi heat until hot.
  Add celery and peppers, and saute until crisp-tender. Stir in reserved
  chicken and orange juice mixture; bring to a boil. Cook 1 minute, stirring
  constantly, until thickened. To serve, spoon chicken mixture over hot,
  cooked rice. PER SERVING: 332 calories, 32.1 g protein, 4.5 g fat, 39.3 g
  carbohydrates, 78 g cholesterol, 2.2 mg iron, 409 mg sodium, 51 mg calcium.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Tropical Chicken Kabobs
 Categories: Low-cal, Chicken, Barbq
      Yield: 6 servings
 
    1/3 c  Lime Juice                         12 x  Pearl Onions, peeled
      1 tb Vegetable oil                       1 x  Lg Green Pepper  **
      1 tb Honey                               1 x  Papaya, peeled  **
      6 x  Chicken Breast Halves *         1 1/2 c  Fresh Pineapple Chunks
 
  *   4 oz each, skinned, boned, cut into 1 1/2" pieces ** seeded, and cut
  into 2" pieces Combine lime juice, vegetable oil, and honey in a shallow
  dish. Add chicken; toss gently. Cover and marinate in rfrigerator 8 hours
  or overnight, stirring occasionally. Remove chicken from marinade,
  reserving marinade. Alternate chicken, onion, pepper, papaya, and pineapple
  on 6 (12") skewers. Coat grill rack with Pam; place rack on grill over
  medium-hot coals. Place kabobs on rack, and cook 15-20 minutes or till
  done, turning and basting frequently with reserved marinade. PER SERVING:
  222 calories, 26.6 g protein, 5.7 g fat, 16.4 g carbohydrates, 70 g
  cholesterol, 1.5 mg iron, 66 mg sodium, 36 mg calcium.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Spanish Saffron Chicken
 Categories: Low-cal, Chicken
      Yield: 6 servings
 
      6 x  Chicken Breast halves  *          1/2 ts Saffron threads (or Tumeric)
    1/4 ts Ground Pepper                       1 c  Frzn English Peas
      1 x  Med Onion, sliced                   2 tb Sliced Ripe Olives (pitted)
      1 x  Clove garlic, minced              1/4 c  Skim Milk
    1/2 lb Fresh Mushrooms, sliced             1 tb Cornstarch
      1 c  Water                               2 tb Water
      2 ts Paprika                             3 c  Hot cooked long-grain Rice
      1 ts Dry Chicken Bouillon powder    
 
  *  6 (4 oz each) skinned, boned chicken breast halves Sprinkle chicken with
  pepper. Place in large Dutch oven that has been coated with cooking spray.
  Cook over med heat until browned.
   Wipe pan drippings from Dutch oven with a paper towel. Coat Dutch oven
  again with Pam; place over med-hi heat until hot. Add onion, garlic, and
  mushrooms; saute until tender. Add chicken, 1 c water, and paprika,
  bouillon powder, and saffron threads. Bring to a boil. Cover, reduce heat,
  and simmer 25 minutes until chicken is tender. Remove chicken and set
  aside.
   Add peas, olives, and skim milk to Dutch oven. Cover and simmer 5 minutes.
  Combine cornstarch and 2 T water; add to vegetable mixture. Bring to a
  boil. Reduce heat; cook, stirring constantly, until thickened and bubbly.
  Remove from heat.
   To serve, place rice on a serving platter. Arrange chicken over rice; top
  with vegetable mixture. PER SERVING: 335 calories, 31.2 g protein, 4.4 g
  fat, 40.7 mg carbohydrates, 71 g cholesterol, 3.2 mg iron, 275 mg sodium,
  56 mg calcium.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Grilled Lime Chicken
 Categories: Low-cal, Chicken, Barbq
      Yield: 6 servings
 
    1/4 c  Chopped fresh parsley               2 tb Lime juice
    1/2 ts Freshly ground pepper               1 c  Dry White Wine (or Chablis)
    1/2 ts Grated Lime rind                    6 x  Chicken breast halves  *
 
  * 6 (4 oz each) skinned, boned chicken breast halves Combine all
  ingredients except chicken in a shallow baking dish. Add chicken, turning
  to coat. Cover and marinate in refrigerator for 1 day.
   Remove chicken from marinade, reserving marinade. Coat grill rack with
  Pam, place rack on grill over med-hot coals. Place chicken on rack, and
  cook 5 minutes on each side or until done, basting with reserved marinade.
  PER SERVING: 146 calories, 25.8 g protein, 2.9 g fat, 2.4 g carbohydrates
  70 g cholesterol, 1.2 mg iron, 64 mg sodium, 21 mg calcium.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Crispy Mustard Chicken
 Categories: Low-cal, Chicken
      Yield: 4 servings
 
      2 tb Mayonnaise (diet)                 1/2 ts Ground Thyme
      2 tb Prepared Mustard                  1/4 ts Salt
    1/4 c  Wheat germ                          4 x  Chicken Breast halves  *
    1/3 c  Fine, dry Bread Crumbs         
 
  * 4 oz each, skinned and boned Combine mayonnaise and mustard in a small
  bowl; stir well. Combine wheat germ and other ingredients except chicken in
  in a shallow bowl. Brush each chicken breast with mustard mixture, then
  dredge in breadcrumb mixture.
   Place chicken in a 10x6x2" baking dish that has been coated with Pam.
  Cover and bake at 350 deg F for 40 minutes. Uncover and bake an additional
  20 minutes or until chicken is tender. PER SERVING: 206 calories, 29.9 g
  protein, 5.2 g fat, 10 g carbohydrates 69 g cholesterol, 2 mg iron, 435 mg
  sodium, 38 mg calcium.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Honey-Baked Chicken
 Categories: Low-cal, Chicken
      Yield: 6 servings
 
      3 lb Broiler/fryer Chicken,skined        1 x  Egg, beaten
    3/4 c  Shredded yellow Squash            1/4 c  Chopped Pecans
    3/4 c  Shredded Zucchini                 1/4 ts Salt
    1/2 c  Finely chopped Onion              1/4 ts Pepper
    1/2 c  Finely chopped Celery               3 tb Unsweetened Apple Juice
  1 1/4 c  Toasted,wholewheat Breadcrum        2 tb Honey
      1 x  Clove Garlic, crushed          
 
   Discard giblets and neck of chicken (or save for stock.) Rinse chicken
  under cold, running water, and pat dry. Set aside.
   Coat a large nonstick skillet with Pam; place over med-hi heat until hot.
  Add yellow squash, zucchini, onion, celery, and garlic, and saute until
  tender-crisp. Drain. Combine vegetable mixture, breadcrumbs, egg, pecans,
  salt, and pepper in a med bowl; stir well. Place chicken, breast side up,
  on a rack in a roasting pan that has been coated with Pam. Stuff lightly
  with dressing mixture. Truss chicken (or put ball of foil in opening.)
  Combine apple juice and honey, stirring well. Brush chicken with half of
  apple juice-honey mixture. Bake at 350 deg F for 1 1/2- 2 hours or until
  drumsticks are easy to move and juices run clear, basting occasionally with
  remaining apple-honey muixture. PER SERVING: 266 calories, 26.8 g protein,
  10.8 g fat, 15.6 g carbohydrate 119 g cholesterol, 1.8 mg iron, 246 mg
  sodium, 45 mg calcium.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chinese Chicken Stuffed Peppers
 Categories: Chinese, Poultry
      Yield: 4 servings
 
      4 x  Lg sweet red Pepper                 1 c  Finely chopped Chicken  *
      1 tb Sesame oil                          1 c  Cooked regular Rice
      1 x  Clove garlic, minced              1/2 c  Frzn English Peas, thawed
      1 ts Minced fresh Gingerroot             1 x  Egg, beaten
    1/2 c  Finely chopped Carrots              1 tb Plus 1 1/2 t Soy sauce
    1/4 c  Thinly sliced Green onions        1/8 ts Salt
 
  *  1 cup finely chopped, cooked Chicken Breast (skinned before cooking) Cut
  a 1/2" thick slice from the side of each pepper, reserving slices; remove
  seeds. Place peppers in boiling water, boil 5 minutes. Drain, set aside.
   Coat a large skillet or wok with Pam; add sesame oil, and place over med
  heat until hot. Add garlic and gingerroot; stir fry 30 seconds. Add carrots
  and green onions; stir fry 2 minutes more. Remove from heat. Add chicken
  and remaining ingredients, stirring well.
   Spoon 3/4 cup mixture into each reserved pepper. Top with reserved pepper
  slices. Arrange peppers, cut side up, in a 10x6x2" baking dish. Cover and
  bake 350 deg F for 30 minutes or until thoroughly heated. PER SERVING: 231
  calories, 16.4 g protein, 6.7 g fat, 25.7 carbohydrates 98 g cholesterol,
  3.1 mg iron, 366 mg sodium, 37 mg calcium.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chicken Etouffee
 Categories: Low-cal, Chicken
      Yield: 8 servings
 
      1 x  Lg Onion, chopped                 3/4 c  Water
      1 x  Sm Green Pepper, chopped          3/4 ts Dry Chicken bouillon powder
    1/2 x  Sm Sweet Red Pepper, chopped      1/2 ts Dried whole Thyme
      2 x  Stalks Celery, chopped            1/4 ts Salt
      1 x  Clove garlic, minced              1/4 ts Red pepper
      2 tb Margarine                           1 ds Hot sauce
      2 tb Flour                               2 c  Hot cooked parboiled Rice
      3 c  Chopped,cookd Chicken Breast        1 tb Chopped fresh Parsley
 
   Coat a large skillet with Pam; place over med heat until hot. Add onion
  and other vegetables, saute until tender. Remove from skillet, set aside.
   Place margarine and flour in skillet; cook over low heat 5 minutes,
  stirring constantly, until mixture is color of a copper penny. Return
  vegetables to skillet. Add chicken and other ingredients except rice and
  parsley. Simmer 2 minutes or till thoroughly heated. Serve over hot,cooked
  rice. Sprinkle with parsley. PER SERVING: 182 calories, 18 g protein, 5 g
  fat, 15 g carbohydrates, 45 g cholesterol, 1.5 mg iron, 352 mg sodium, 32
  mg calcium.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Crispy Chicken Drumsticks
 Categories: Low-cal, Chicken
      Yield: 4 servings
 
      8 x  Chicken Drumsticks,skinned *      1/4 ts Garlic powder
  1 1/2 c  Dry whole wheat Breadcrumbs       1/8 ts Pepper
    1/4 c  Grated Parmesan Cheese            1/3 c  Skim Milk
      2 tb Minced fresh Parsley           
 
  *  about 2 1/2 pounds Rinse chicken with cold water, and pat dry. Combine
  bread crumbs and other ingredients (except milk), stirring well. Dip
  drumsticks in skim milk. Dredge in breadcrumb mixture, coating well. Place
  drumsticks in a 10x6x2" baking dish sprayed with Pam. Bake at 350 deg F for
  1 hour or till tender. PER SERVING: 286 calories, 37.3 g protein, 8.7 g
  fat, 13.4 g carbohydrate 110 g cholesterol, 2.1 mg iron, 343 mg sodium, 135
  mg calcium.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Scampi-Style Chicken Thighs
 Categories: Low-cal, Chicken
      Yield: 4 servings
 
      4 x  Skinned Chicken Thighs *            1 tb Olive oil
    1/3 c  Fresh squeezed lemon juice          1 x  Clove Garlic, minced
      2 tb Minced fresh Parsley              1/8 ts Onion powder
      2 tb Dry White Wine (or Chablis)       1/8 ts Paprika
      1 tb Margarine, melted              
 
  *  6 oz each Trim excess fat from chicken. Rinse chicken with cold water,
  pat dry. Place chicken in a shallow container. Pour lemon juice over
  chicken, and let stand 20 minutes.
   Combine parsley and rest of ingredients in a small bowl; stir well. Spray
  rack of a broiler pan with Pam. Remove chicken from lemon juice, discarding
  lemon juiice. Arrange chicken on rack, and brush with parsley mixture.
  Broil 6" from heating element, 4 minutes on each side or till
  tender.Transfer chicken to a serving platter. Garnish with lemon wedges and
  parsley, if desired. PER SERVING: 218 calories, 19.4 g protein, 14.3 g fat,
  2 g carbohydrates, 70 g cholesterol, 1.1 mg iron, 100 mg sodium, 16 mg
  calcium.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Apricot Chicken Thighs
 Categories: Low-cal, Chicken
      Yield: 6 servings
 
    1/2 c  Apricot nectar                      1 tb Prepared Mustard
    1/4 c  Dry sherry                        1/2 ts Ground Ginger
      2 tb Soy sauce                           6 x  Chicken thighs(2 lb),skinned
      1 tb Lemon juice                        12 x  Dried Apricot halves
 
   Combine all but chicken and dried apricots. Mix well, set aside.
   Trim excess fat from chicken. Rinse chicken with cold water, pat dry.
  Place chicken in a 12x8x2" baking dish. Pour reserved apricot nectar
  mixture over chicken. Cover and bake at 350 deg F for 45 minutes. Uncover,
  and place aproicot halves in apricot nectar mixture. Continue baking,
  uncovered, 15 minutes or until chicken is tender.
   Remove chicken to a warmed serving platter, discarding apricot nectar
  mixture. Garnish each thigh with 2 apricot halves. Serve immediately. PER
  SERVING: 192 calories, 18 g protein, 7.7 g fat, 8.5 g carbohydrates, 65 g
  cholesterol, 1.3 mg iron, 290 mg sodium, 16 mg calcium.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chicken Thighs Marengo
 Categories: Low-cal, Chicken
      Yield: 6 servings
 
      6 x  Chicken Thighs(2 lb),skinned        1 x  Clove Garlic, minced
    1/2 ts Salt                              1/2 c  Dry White Wine (or Chablis)
    1/4 ts Pepper                            1/4 ts Dried whole Thyme
      2 ts Olive oil                           2 x  Med tomatoes, cut in wedges
      1 c  Sliced fresh Mushrooms              1 tb Minced fresh parsley
      4 x  Green onions, sliced           
 
   Trim excess fat from chicken. Rinse chicken with cold water, pat dry.
  Place in a shallow container. Sprinkle with salt and pepper.
   Coat a large skillet with cooking spray; add olive oil. Place over med-hi
  heat until hot. Add chicken to skillet; cook 2-3 minutes on each side until
  lightly browned. Remove chicken from skillet, and drain on paper towels.
   Wipe skillet dry with a paper towel. Recoat skillet with cooking spray;
  place over med-hi heat until hot. Add mushrooms and cook 2 minutes,
  stirring frequently. Remove mushrooms from skillet, and set aside.
   Recoat skillet with Pam. Place over med-hi heat until hot. Add green
  onions and garlic; saute 1 minute. Stir in wine and thyme. Add reserved
  chicken. Bring mixture to a boil. Cover; reduce heat, and simmer 25
  minutes. Add reserved mushrooms and tomato wedges; simmer 2 minutes or
  until thoroughly heated.
   Sprinkle with parsley, and serve immediately. PER SERVING: 175 calories,
  18.6 g protein, 9.2 g fat, 3.9 g carbohydrates 65 g cholesterol, 1.4 mg
  iron, 262 mg sodium, 20 mg calcium.
 
-----
 
---------- 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 ea Large leeks
      1 ea Small swede (Turnip)                1 oz Parsley
    1/2 lb Carrots                           1/2 oz Flour
      1 lb Potatoes                            1 x  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
 
-----
 
---------- 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 ea White cabbage                       1 ea Large leek
    1/2 lb Carrots                             1 x  Oatmeal to thicken
    1/2 ea 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.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Brithyll A Chig Moch (Trout And Bacon) Welsh
 Categories: Fish, Main dish
      Yield: 1 servings
 
      1 ea Rainbow Trout (1 per person)        1 x  Fresh sage
      1 x  Fresh rosemary                      1 ea Rasher of bacon (per person)
      1 x  Fresh thyme                         1 x  A little butter
      1 x  Fresh parsley                  
 
  Fresh rainbow trout - cleaned; head and tail left on.  Stuffed with a
  mixture of fresh rosemary, thyme, parsley, and sage loosely chopped and
  blended with a little butter. Wrap the fish in a long rasher of bacon.
  Enclose in foil and bake in a hot oven for around 25-30 minutes. Open top
  of foil and shape like a boat, paint with a little butter and serve. Serve
  with boiled potatoes and plain fresh vegetables. This dish used to be baked
  in an open fire with the fish encased in mud. Anthony Crowter, Cae Nest
  Hall Hotel, Llanbedr Merionnydd, N. Wales
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Fnllyn Bara Lawr Ae Oen Cymreig Alewn Crwstyn - Welsh
 Categories: Meats, Main dish
      Yield: 6 servings
 
  1 1/2 lb Loin lamb                          12 oz Shortcrust pastry
      3 oz Onions                              1 x  Seasoning
      4 oz Drippings                           1 x  Chopped parsley
      1 oz Mushroom trimmings                1/2 x  1/2 Gill milk
      4 oz Breadcrumbs                         1 ea Sliced tomato (for garnish)
      2 oz Laverbread                     
 
  Lamb and Laverbread Roll Skin and bone the loin of lamb. Finely chop the
  onions and sweat in 2 oz. drippings.  Add finely chopped mushroom, cook for
  further 2 minutes.  Add the breadcrumbs, laverbread, chopped parsley. Mix
  to a smoth consistency with a little milk, then season. Stuff the loin, tie
  and season it, seal it with melted drippings, roast in an oven 430 degrees
  for 30 minutes. Cool and drain the loin, roll out the pastery into a
  rectangle 5/16" thick. Spread the pastry with the remainder of the
  stuffing, leaving a 2" margin all around. Place the cold loin in the
  pastry, egg wash the margin. Completely envelope the meat in the pastry and
  seal. Turn it over, place onto a greased baking sheet with the folds
  underneath. Egg wash it and decorate as required. Bake it in an oven of 425
  degrees F for 30 minutes. Garnish with parsley and sliced tomatoes. Serve
  with brased leeks, jacket potatoes, and brown sauce. Cardiff College of
  Food Technology
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cawl Cennin A Hufen (Leek Soup, Creamed) Welsh
 Categories: Soups, Desserts
      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               1 x  Salt and Pepper
      1 ea 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)
 
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---------- 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
      1 x  Desertspoon full plain flour        2 oz Choped steaky bacon
    1/2 pt Milk                                1 x  Seasoning
      2 ea 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             1 x  Pinch of mustard
      1 x  Small onion finely chopped          2 ea Eggs
      3 oz Grated cheese                       1 x  Flour and raspings to coat
      1 x  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, Desserts
      Yield: 8 servings
 
      1 lb Plain flour                         6 oz Caster sugar
      1 ts Baking powder                       4 oz Currants
      1 ts Mixed spice                         2 ea Eggs
      4 oz Margarine                           1 x  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: Tarten Riwbob  (Rhubarb Tart)  Welsh
 Categories: Desserts
      Yield: 8 servings
 
----------------------------------FILLING----------------------------------
      1 lb Rhubarb, sliced                     1 x  Water
      4 oz Sugar                         

-----------------------------------PASTRY-----------------------------------
      8 oz Flour                               1 ts Cinnamon
      4 oz Fat                                 1 x  Pinch mixed spice
      1 oz Sugar                               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.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Teisen Sir Fon  (Anglesey Cake)  Welsh
 Categories: Cakes, Desserts
      Yield: 6 servings
 
     10 oz Flour                               1 ts Treacle
      4 oz Lard                                1 x  Pinch mixed spice and ginger
      3 oz Sugar                               4 oz Dried fruit
      1 x  Egg                                 1 c  Milk
    1/2 ts Bicarbonate                         1 x  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, Desserts
      Yield: 6 servings
 
      4 oz Honey                             1/2 ts Bicarbonate of soda
      1 ts Cinnamon                            4 oz Butter or margarine
      4 oz Brown sugar                         1 x  Caster sugar
      1 x  Egg                                 1 x  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.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pate Cregyn Gleision Mucai (Menai Pride Mussel Pate) Welsh
 Categories: Appetizers, Fish
      Yield: 4 servings
 
      3 oz Cooked and shelled mussels          1 x  Pinch mixed herbs
      1 oz Celery                              1 x  Pinch dill weed
      1 oz Carrot                              1 x  Pinch crushed garlic
      1 oz Breadcrumbs                         1 x  Brandy & double cream to tst
      4 ea Egg yolks                           1 x  Seasoning
      2 oz Herring roe                    
 
  Finely mince mussels, vegetables and herring roe.  Add herbs, seasoning and
  breadcrumbs.  Blend well with egg yolks, brandy and cream. Cook for 1/2
  hour at 350F in a Sainmarie in the oven. Cook and serve with toast fingers.
  Glantraeth Restaurant Bodorgan, Anglesey.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Coygimwch Dell Patagonia (Prawn Patagonia)  Welsh
 Categories: Main dish, Fish
      Yield: 8 servings
 
      1 ea Small cauliflower                   1 tb Tomato ketchup
      1 pt Thick Bechamel sauce                1 ts Celery salt
      1 ea Teacup double cream                 1 ts Ground bay leaf
    1/2 lb Peeled prawns                       1 ts Turmeric
    1/4 lb Caerphilly cheese                   1 ts Mustard powder
      1 ts Garlic salt                    
 
  Cook small cauflower untill the florettes are soft, but still firm. Break
  the florettes and put a desertspoonful into individual hors a'ceuvres
  dishes or an oven proof dish.  Keep hot. Make a pint of Bechamel sauce
  using Welsh butter to Panada consistency. Add to sauce the cream, tomato
  ketchup, garlic salt, celery salt, ground bay leaf, tumeric, mustard powder
  and a little freshly ground pepper. Beat the sauce well, add the peeled
  prawns and caerphilly cheese (crumbled) and heat gently. Do not boil. Pour
  the mixture over the cauliflower and grill until golden brown. pipe creamed
  potatoes around the individual portions. Mrs. M Neal, Plas Fron Deg, Church
  Walks, Llanduduno.
 
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---------- 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)
      1 x  Sm Onion, chopped (1/4 c)           1 tb Lemon juice
      1 x  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.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Baba Ghannouj
 Categories: Appetizers, Vegetables
      Yield: 6 servings
 
      1 x  Med Eggplant, peeled  *           1/4 ts Black Pepper
    1/4 c  Tahini                              1 ds Ground Cumin
      1 tb Lemon juice                         2 tb Sesame seeds
      1 x  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
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cheesy Vegetable Spread
 Categories: Appetizers, Cheese, Spreads
      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.
 
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---------- 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.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Curried Yogurt Dip
 Categories: Appetizers, Spreads
      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.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Herbed Garlic Croutons
 Categories: Appetizers, Croutons
      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.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pita Crisps
 Categories: Appetizers, Croutons
      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.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Vegetable Stock
 Categories: Soups, Vegetables
      Yield: 8 servings
 
      2 tb Safflower Oil                       1 x  Turnip, sliced (peel if waxy
      1 x  Lg Onion, sliced                    2 x  Cloves Garlic, halved
      1 x  Carrot, sliced (with greens)        2 qt Plus 1 cup Water
      1 x  Stalk Celery,sliced (w/grns)        1 x  Bay leaf
      1 x  Tomato, cubed                       1 x  Lg sprig Parsley
      1 x  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.
 
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---------- 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)        1 x  Stalk celery, chopped
      2 tb Olive oil                           1 x  Clove Garlic, finely minced
      2 tb Red Wine Vinegar                  1/2 x  Cucumber, seeded & chopped
      1 tb Honey                               1 x  Scallion, chopped
      1 x  Med Tomato,cut in 1/2" cubes      1/2 ts Hot pepper sauce
      1 x  Med Green Pepper, chopped         1/2 ts Black Pepper
      1 x  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.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Oriental Stew
 Categories: Soups, Vegetables
      Yield: 6 servings
 
      5 c  Vegetable Stock                     1 c  Broccoli florets
      1 x  Sm Onion, thinly sliced *           1 x  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
      1 x  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)
 
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---------- 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
      1 x  Clove garlic, minced                8 oz Can Tomato sauce (1 cup)
      1 x  Green Bell Pepper, chopped        1/4 c  Water
      1 x  Stalk Celery, chopped           1 1/2 ts Chili powder, or to taste
      1 x  Sm Onion, chopped (1/4 cup)       1/4 ts Hot pepper Sauce, to taste
      1 x  Carrot, shredded                    1 ts Basil
      1 x  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
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Quick Pea Soup
 Categories: Soups, Desserts
      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
      1 x  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.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pureed Vegetable Soup With Broccoli Florets
 Categories: Soups, Desserts
      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
      1 x  Sm Onion, chopped (1/4 cup)         1 c  Milk
      1 x  Clove Garlic, minced                1 x  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
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Winter Carrot Soup
 Categories: Soups, Desserts
      Yield: 5 servings
 
      1 tb Safflower oil                       1 tb Soy sauce
      4 x  Carrots, grated                   1/2 ts Thyme
      1 x  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.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pasta And Bean Soup
 Categories: Soups, Desserts
      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  *
      1 x  Med Onion, chopped                3/4 ts Black pepper
      1 x  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.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Moroccan Chick Pea Soup
 Categories: Soups, Desserts
      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
      1 x  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
 
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---------- 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
 
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---------- 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 ea 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.
 
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---------- 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 ea 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.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Aniseed Chrabeli
 Categories: Cookies, Desserts
      Yield: 40 servings
 
  1 1/4 c  Sugar                               2 ts Aniseed, grated
      2 ea Eggs                                1 x  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!
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Aniseed Cookies
 Categories: Cookies, Desserts
      Yield: 40 servings
 
      4 ea Eggs; separated                     2 c  Flour, all purpose
  1 3/4 c  Powered sugar; sifted             1/4 ts Baking powder
      1 x  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 ea Egg                             2 1/4 c  Flour; unsifted
      1 tb Lemon peel; finely grated           1 tb Water; (use 2 if req'd)

-----------------------------------ICING-----------------------------------
      3 ea Egg whites                          2 ts Water; (use 3 if req'd)
      1 lb Powdered sugar                      1 x  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
  desired.
 
-----
 
---------- 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 ea Pinch of salt                       1 ea 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 ea Drops vanilla extract
  1 1/4 c  Sugar                             1/2 c  Milk
      3 ea 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 ea 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: Beef Shreds With Green Pepper
 Categories: Beef, Main dish, Meats, Hot, Vegetables
      Yield: 4 servings
 
      1 lb Flank Steak                         4 tb Peanut Oil
      2 ea Medium Bell Peppers               1/4 ts Salt
      1 ea Clove Garlic                  

-----------------------------------SAUCE-----------------------------------
    1/4 c  Stock                               1 ts Sherry Wine
      1 ts Thin Soy Sauce                  1 1/2 ts Thin Cornstarch Paste; *
      1 ts Chili Paste with Soybean       
 
      *    Approx.
  +++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Remove membrane from flank steak.  If it is a thick slab of meat, slice
  with grain into thin sheet about 1/4" thick.  Slice across grain into
  matchsticks about 2 1/2" long.  Halve and core bell pepper; scald pepper
  halves until color turns bright green; plunge in cold water to stop cooking
  process.  Slice pepper thinly to match cooked meat. Peel and quarter garlic
  clove; add to peanut oil.  Mix sauce ingredients. Stir-frying: Heat wok as
  hot as possible.  Add garlic and 1/2 the oil; stir; remove garlic when it
  browns.  Add salt to oil; stir.  Add half of flank steak; toss and stir
  briskly to coat with oil and prevent scorching of meat. When meat begins to
  shrivel, remove to platter. Rinse wok; reheat; add rest of oil. Stir-fry
  remaining meat.  Add peppers, sauce, other beef; toss briskly for about 1
  minute until sauce evaporates. Serve. Garnishing note: Time and inclination
  permitting, deep-fry about 12 shrimp chips. Arrange on serving platter
  around beef and peppers.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chicken Chunks With Peanuts In Spicy Sauce
 Categories: Chinese, Main dish, Meats, Poultry
      Yield: 4 servings
 
    1/2 c  Peanuts; raw                        1 ea Large egg white
      3 c  Peanut Oil                      1 1/2 tb Water chestnut flour
      2 ea Whole chicken breasts at roo  

-----------------------------------SAUCE-----------------------------------
      4 ea Green onions                      1/2 tb Dark soy sauce
      2 ea Large cloves garlic             1 1/2 ts Chili paste with garlic
      1 tb Minced ginger root                  1 tb Dry sherry
    1/2 c  Chicken stock                       1 ea Pinch sugar
    1/2 tb Sesame oil                          1 ea Cornstarch paste
    1/2 tb Chinese red vingear            
 
  +++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Preparation:  Trim ends off green onions and cut light green and white part
  into 1" sections.  Mix all other sauce ingredients in 2-quart saucepan.
  Reserve. Pull skin off breasts, then pull chicken meat from bones. Slice
  meat into 1" strips, then crosswise to make 1" chunks. In bowl large enough
  to hold chicken, add egg white to water chestnut flour. Beat mixture with a
  single chopstick (not an egg beater or whisk). Stir chicken pieces into egg
  mixture to coat thoroughly.  Marinate 5 minutes.  Note: water chestnut
  flour gives a lighter crust than cornstarch, though the latter may be
  substituted. Deep-frying: Heat cooking oil in wok or deep-fryer to medium
  heat (you'll need more oil for deep-fryer). Fry peanuts until they are a
  light tan color; if a test peanut browns quickly, turn down heat. Remove
  peanuts with strainer or slotted spoon; drain on paper towel or paper bag.
  Reserve. Turn up heat slightly for chicken. Test a chunk first: chicken
  should raise to surface immediately & brown in about 2 minutes. Deep-fry
  coated chicken chunks until golden brown. Deep-fry no more than 8 chunks at
  a time. Use long chopsticks or spatula to keep pieces separate while they
  are frying. Remove with long chopsticks or slotted spoon. Reserve. Sauce:
  While deep-frying chicken, heat sauce to simmer.  Add green onions &
  peanuts about a minute before serving.  At the last minute, add chicken
  pieces to sauce, mix quickly & serve.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Hot And Sour Cabbage
 Categories: Main dish, Chinese, Vegetables
      Yield: 4 servings
 
      5 ea Napa cabbage leaves                 1 tb Thin soy sauce
      3 tb Peanut oil                        1/2 tb Rock sugar
      4 ea Large dried chili peppers         1/2 tb Chinkiang vinegar
    1/2 tb Szechuan peppercorns                1 ts Sesame oil
    1/2 ts Salt                           
 
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  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: Pork In Hot Peanut Sauce
 Categories: Pork, Main dish, Meats, Hot, Vegetables
      Yield: 4 servings
 
      3 tb Peanut Oil                        1/2 c  Preserved Radish
    1/2 lb Pork Butt                           4 ea Sq. Canned Firm Bean Curd
      2 ea Cloves Garlic; minced               2 ea Green onions
      1 tb Minced Fresh Ginger Root      

-----------------------------------SAUCE-----------------------------------
      2 tb Crunchy Peanut Butter               2 ea Dried Hot Red Chili Peppers;
      1 tb Dark Soy Sauce                      2 ts Sugar
      1 tb Cider Vinegar                     1/3 c  Stock
      2 tb Sesame Oil                        1/2 ts MSG (optional)
 
  +++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Soak radish in warm water for 45 minutes.  Cut pork into 1/2" cubes. Drain
  & rinse canned bean curd; cut into 1/2" cubes.  (If using fresh bean curd,
  wrap it in clean dish towel and press it for 1 hour to make it more firm.
  Wrap it tightly & use about a 5-pound weight.)  Drain radish & cut into
  1/2" cubes.  Cut green onions, including tops, into 2" lengths. Sauce: In a
  cup, cream together peanut butter and soy sauce.  Slowly mix in remaining
  sauce ingredients.  Set aside. Stir-frying: Add oil to hot wok. When oil
  starts to smoke, add pork. Stir-fry for about 1 minute. Add garlic &
  ginger; stir-fry for another 30 seconds. Transfer pork to saucepan; add
  peanut sauce; heat & simmer for 15 minutes, adding onions about mid-way.
  Skim off excess oil.  Add more stock if sauce thickens. Steaming: In
  Chinese steamer, steam radish & bean curd on its serving plate for 15
  minutes, just prior to serving.  When ready to serve, drain water off
  plate, and top vegetables with pork & peanut sauce.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cauliflower With Beef "Sichuan Style"
 Categories: Chinese, Beef, Main dish, Meats, Hot
      Yield: 4 servings
 
    1/2 lb Round Steak; *                    1/2 ts Ginger; fresh, minced
      5 ea Nami black mushrooms                2 ea Cloves Garlic, minced
      2 ea Carrots; Medium                   1/2 ts Szechuan Peppercorns, crushe
      2 c  Cauliflower                         3 tb Peanut Oil
      3 ea Green Onions, minced          

----------------------------------MARINADE----------------------------------
    1/4 c  Soy Sauce; thin                   1/4 c  Dry Sherry

-----------------------------------SAUCE-----------------------------------
      1 c  Chicken Stock                       3 x  Drops Sesame Oil
      1 ts Lan Chi black bean paste wit        1 ea Cornstarch Paste; **
      2 x  Dashes of Chinkiang black vi  

-------------------------------------S-------------------------------------
    1/2 c  Carrot Stock; reserved            1/4 c  Mushroom soaking liquid
    1/4 c  Marinade                       
 
  *     cut in 1/2 inch cubes. ** make into a thin paste.
  +++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  
  Combine soy and sherry for marinade.  Marinate steak pieces for 1 hour.
  Massage meat in marinade to aid tenderizing; drain, reserving marinade.
  Wash and soak mushrooms for 1 hour; drain, reserving soaking liquid, thinly
  slice.  Wash, peel and roll-cut carrots.  (Roll-cut means slicing on a
  slight bias in 1" lengths but turning the carrot a quarter tur (90 degrees)
  between slices. Wash cauliflower, trim off thick part of stems, and either
  break or cut florets into pieces about the size of the carrot pieces.
  Parboil carrots in boiling stock for about 3 minutes or until just beginnin
  to soften.  Reserve carrots and stock. Stir-frying: Heat peanut oil in hot
  wok.  When oil just begins to smoke, add drained steak cubes; stir-fry
  briskly for 1 minute until meat begins to lose pinkness. Don't overcook
  meat or it will be tough.  Remove to holding plate. Swirl remaining oil
  into wok.  Add ginger, garlic and peppercorns; stir-fry 15 seconds. Add
  cauliflower and mushrooms; stir-fry 1 minute.  Add specified amounts of
  liquids generated during preparation:  reserved carrot stock, marinade, and
  mushroom soaking liquid; bring to boil.  Cover wok; reduce heat to medium,
  and simmer 3 minutes. Remove lid; turn heat to high. When sauce boils
  again, add carrots and beef. Mix together. Splash vinegar down sides of
  wok.  Push ingredients out of sauce, thicken with thin cornstarch paste.
  Sauce should be a light gravy. Add seasame oil. Toss in green onion. Serve.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Twice Cooked Pork And Spicy Vegetables
 Categories: Chinese, Pork, Main dish, Meats, Hot
      Yield: 4 servings
 
    1/2 lb Pork Butt; in one piece             1 ea Cube Bean Curd
      5 ea Mushrooms; large Jyo black        1/3 c  Mushroom Liquid
      2 ea Small Dried Red Chili Pepper        1 tb Thin Soy Sauce
      2 ea Large cloves garlic, minced         1 pn Sugar
      2 ts Ginger root, minced                 1 ts Salt
      1 ea Small Bell Pepper                   2 tb Peanut Oil
    1/4 c  Bamboo Shoots                       1 ea Cornstarch Paste; as require
      1 ea Large Carrot                   
 
  +++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  In saucepan, cover pork butt with water, bring to a boil & simmer for 30
  minutes.  Add more hot water if level goes below pork.  Cool pork in its
  cooking water.  Wash, then soak mushrooms in warm water for 1 hour. Squeeze
  liquid from mushrooms, reserving liquid.  Discard mushroom stems, and halve
  mushrooms.  Halve, seed & core bell pepper; cut into pieces about 1" by 1
  1/2".  Slice bamboo to match bell pepper.  Peel carrot; slice on bias into
  ovals.  Remove pork from cooking water, & parboil carrots in water for 1
  minute.  Slice 2/3 of pork butt into rectangles same size as bell pepper.
  Save remaining 1/3 for another dish. Strain mushroom liquid; combine
  specified amount with soy sauce, sugar & salt. Drain bean curd, rinse in
  cold water, and slice same size as bell pepper. Stir-fry: Add oil to very
  hot wok.  When oil begins to smoke, stir-fry mushrooms, garlic and ginger
  for 1 minute.  Add bell pepper, bamboo shoots, carrots & pork; stir-fry for
  1 minute.  Add bean curd & mushroom liquid; bring to boil. On medium heat,
  cover wok & cook for 1-2 minutes, until bell pepper is bright green &
  crisp.  Push ingredients up side of wok. Restir thick cornstarch paste,
  then dribble into liquid until it thickens; cook briefly while stirring.
  Recombine with ingredients.  Serve.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Mongolian Beef
 Categories: Chinese, Beef, Main dish, Meats, Hot
      Yield: 4 servings
 
      4 c  Peanut oil                      1 1/2 tb Water chestnut flour
     15 ea Green onion tops                    2 ea Egg whites
      1 tb Minced ginger                       1 ea Pinch salt
      1 lb Flank or sirloin steak              1 ea Cornstarch paste

-----------------------------------SAUCE-----------------------------------
      1 ts Chili paste with garlic             1 ea Pinch sugar
    1/4 c  Chicken stock                   1 1/2 tb Dry sherry
      2 tb Dark soy sauce                 
 
  +++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Preparation:  Cut tops of green onions into 2" long pieces.  Combine sauce
  ingredients in small bowl & stir thoroughly.  Cut steak across the grain
  into thin slices, about 1/2" deep by 2" long.  In bowl big enough to hold
  meat, combine egg whites, salt & water chestnut flour.  Beat with chopstick
  until frothy.  Add steak, & use fingers to coat each slice. Deep-frying: In
  wok, heat oil to moderately hot.  When ready, piece of coated meat will
  rise to surface immediately.  Fry meat in small batches; drop in 1 slice at
  a time to avoid sticking.  Cook until lightly brown, about 1 minute. Drain
  on Chinese strainer or paper bag. Stir-frying: Remove all but 2 T of oil
  from wok.  With wok at medium heat, quickly stir-fry green onions & ginger
  for about 20 seconds.  Add sauce; bring to boil on high heat while
  stirring.  Add beef all at once, & toss with sauce until beef is hot &
  coated.  Push beef out of sauce, dribble in cornstarch paste to lightly
  thicken.  Recombine.  Serve immediately.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Crab Stuffed Mushrooms
 Categories: Appetizers, Shellfish
      Yield: 10 servings
 
     20 ea Large Mushrooms                     2 ea Eggs, beaten
      1 x  Italian dressing                  1/4 c  Mayonnaise
      8 oz Crabmeat, well picked             1/4 c  Onion, minced
    3/4 c  Fresh breadcrumbs                   1 ts Lemon juice
 
  Marinate mushrooms in Italian dressing; drain. Combine crabmeat, a half-cup
  of breadcrumbs, eggs, mayonnaise, onion and lemon juice. Fill mushrooms.
  Top with remaining breadcrumbs; bake at 375 for 15 minutes. Yields 20
  appetizers or 4 main course servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Crab Dip
 Categories: Appetizers, Shellfish
      Yield: 8 servings
 
      1 lb Crabmeat                            2 ts Prepared Mustard
    1/2 c  Mayonnaise or salad dressing        2 ts Powdered Sugar
      1 x  Garlic salt, to taste             2/3 c  White Wine
      2 tb Onion, grated                  
 
  Mix together all ingredients except Crabmeat. Heat slowly. Add Crabmeat.
  Serve warm with crackers.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Hot Crab Dip
 Categories: Appetizers, Shellfish
      Yield: 8 servings
 
      1 lb Crabmeat                            1 tb Milk
      8 oz Cream Cheese, softened              2 tb Worcestershire Sauce (opt.)
      1 ea Medium Onion, finely diced          1 x  Salt and Pepper
      2 ts Horseradish                         1 x  Almonds, sliced
 
  Mix all ingredients except Almonds with fork. Place in uncovered casserole
  dish and bake at 350 until bubbly, 20 to 30 minutes. Sliced Almonds may be
  sprinkled on top before baking. Serve with crackers.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Split Pea Soup
 Categories: Soups, Desserts
      Yield: 6 servings
 
      1 lb Smithfield Ham, bits/pieces         2 lb Split Peas
      1 ea Large Onion, chopped                3 ea Large Carrots, chopped fine
      1 ga Water                               2 ea Celery Stalks w/ leaves
 
  Separate fat from meat. Fry fat in soup pan. When crisp, discard solids.
  Fry onion in the fat. Add lean ham pieces. Toss a few minutes more. Add
  water, peas, carrots, and celery (center portion with leaves, chopped
  fine). Cover and cook slowly until peas are mushy. Do not puree.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cream Of Broccoli Soup
 Categories: Soups, Desserts
      Yield: 10 servings
 
      1 ea Bunch of Broccoli                   4 c  Chicken Broth
    1/4 c  Butter                            1/2 ts Marjoram
      2 ea Onions                            1/2 ts Thyme
      2 c  Chopped Celery                      1 x  Salt and Pepper
      1 ea Garlic Clove                        1 x  Almond Slivers
    1/2 c  Flour                               1 x  Chopped Tomato
      4 c  Milk                           
 
  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  Sour cream
      1 c  Hot water                           1 c  Cottage cheese
      1 c  Cucumber, scrubbed & grated         1 c  Mayonnaise
    1/2 c  Onion, grated                  
 
  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: Red Wine Steak
 Categories: Main dish, Meats
      Yield: 4 servings
 
      1 ea Whole Sirloin Steak                 1 ts Chopped Garlic
      2 c  Red Wine                            1 tb Cooking Oil
      2 ts Oregano                             2 c  Mushrooms, halved
      1 tb Black Pepper                      1/2 c  Chopped Onions
      1 ts Salt                                1 tb Worcestershire Sauce
      2 tb Chopped Parsley                
 
  Cut sirloin steak into individual serving pieces. Marinate steak in next
  six ingredients for eight hours. When ready to prepare, saute mushrooms and
  onions in oil; set aside. Brown steak in skillet. Add Worcestershire sauce,
  mushrooms and onions; simmer for 1/2 hour over low heat. Remove steak,
  mushrooms and onions to a large casserole and cover. With remaining pan
  juices, prepare a gravy; pour over steak. Serve with cooked egg noodles.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Creamy Baked Chicken Breasts
 Categories: Main dish, Poultry
      Yield: 8 servings
 
      4 ea Whole Chicken Breasts               1 c  Herb seasoned stuffing mix
      4 ea Swiss Cheese slices, 4"x4"        1/4 c  Melted Butter
      1 cn Cream of Chicken Soup, 10 oz        1 x  Garlic powder (opt.)
    1/4 c  Dry White Wine                      2 tb Parmesan cheese (opt.)
 
  Arrange split, skinned and boned chicken breasts in a lightly greased 13x9
  inch baking dish. Top with cheese slices. Combine soup and wine; stir well.
  Spoon sauce evenly over chicken and sprinkle with crushed stuffing mix.
  Drizzle butter over stuffing. If desired, sprinkle with garlic powder and
  Parmesan cheese. Bake at 350 for 45 to 55 minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Crab Newberg
 Categories: Main dish, Microwave, Shellfish
      Yield: 4 servings
 
      2 tb Butter                              1 c  Half and Half
      2 tb Flour                             1/2 c  Milk
    1/2 ts Salt                              1/4 c  Sherry
    1/4 ts Paprika                             2 ea Egg Yolks, beaten
      1 ds Cayenne Pepper                      1 lb Crabmeat, picked
 
  Place butter in a 1 1/2 quart casserole. Microwave on high (100%) until
  melted, 30 seconds to 1 minute. Stir in next four ingredients. Blend in
  half and half, milk and sherry. Microwave on medium-high (70%) until
  thickened, 4 to 7 minutes, stirring with wire whisk two or three time
  during cooking. Stir small amount of hot mixture into egg yolks; return to
  mixture. Microwave at medium-high (70%) until thickened, 1 to 3 minutes,
  stirring once or twice. Stir in crab meat. Serve over toast points or patty
  shells, if desired.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Baltimore Peach Cake
 Categories: Cakes, Desserts, Fruits
      Yield: 6 servings
 
      1 tb Butter, softened                  3/4 c  Sugar, mixed with...
      1 c  Sugar                               2 ts Cinnamon
  2 1/2 c  Flour                               5 ea Large Peaches, peeled/sliced
      3 ts Baking Powder                       2 tb Butter, melted
  1 1/2 c  Milk                           
 
  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: Peach Walnut Spice Cake
 Categories: Cakes, Desserts, Fruits
      Yield: 12 servings
 
    1/2 c  Butter                          2 1/2 c  Flour
    1/2 c  Sugar                             1/2 ts Salt
    1/2 c  Brown Sugar, packed               3/4 ts Baking Soda
      4 ea Eggs                                2 ts Cinnamon
    1/3 c  Molasses                          1/2 ts Nutmeg
      2 ea Fresh Peaches                     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                       1/4 ts Cinnamon
  1 1/2 lb Fresh Peaches (6 c sliced)        1/4 ts Nutmeg
  1 1/4 c  Sugar                               3 tb Flour
      2 tb Sugar                               4 tb Butter
    1/8 ts Salt                                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                            1/2 ts Almond Extract
      1 c  Brown Sugar, packed             1 1/2 c  Oats, uncooked
  1 1/2 c  Flour                               1 c  Fruit Preserves
    1/2 ts Baking Soda                       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 1/3 c  Milk
    1/3 c  Sugar                               1 tb Butter
      1 ts Cornstarch                        1/2 ts Vanilla
    1/4 ts Salt                                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 pk Pound Cake Mix (16 oz)
      1 c  Butterscotch Chips                  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, Microwave
      Yield: 4 servings
 
      2 ea Large Red Baking Apples             2 tb Brown Sugar
      4 oz Gjetost Cheese, 1 c shredded      1/2 ts Cinnamon
    1/3 c  Chopped Pecans                    1/8 ts Nutmeg
    1/4 c  Raisins                        
 
  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                   1/8 ts Nutmeg
      1 ea Egg Yolk                          1/8 ts Ground Ginger
    1/2 ts Baking Soda                       1/8 ts Ground Cloves
    3/4 c  Boiling Water                     1/2 ts Cinnamon
    3/4 c  Flour                             1/4 ts Salt
    1/2 c  Brown Sugar                         1 ea Pastry for 9 inch pie
      2 tb Butter                         
 
  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               3 c  Flour
     12 oz Semi-Sweet Chocolate              1/2 ts Baking Powder
      3 oz Unsalted Butter                   1/4 ts Salt
      3 oz Margarine                           6 oz Semi-Sweet Chocolate
  1 1/2 tb Instant Espresso                    8 oz Pecan Halves
      4 ea Eggs                                8 oz Walnut Halves
  1 1/2 c  Sugar                               6 oz Semi-Sweet Chocolate, melted
      4 tb Vanilla                        
 
  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                              1 ts Salt
      2 c  Sugar                               2 ts Baking Powder
      2 c  Brown Sugar                         2 ts Baking Soda
      4 ea Eggs                               24 oz Chocolate Chips
      2 ts Vanilla                             8 oz Hershey Bar, grated
      4 c  Flour                               3 c  Chopped Nuts (any kind)
      5 c  Ground Oatmeal                 
 
  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               2 tb Cream
     10 ea Fresh Peaches                     1/4 c  Brown Sugar
    1/2 c  Sugar                             1/4 c  Softened Butter
    1/2 ts Nutmeg                            1/2 c  Flour
      1 ea Egg                            
 
  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                     1/4 ts Salt
      3 c  Sifted Flour                        8 oz Cream Cheese
      1 ts Baking Soda                         1 x  Stick Butter
      3 ea Eggs                                1 x  Box Powdered Sugar
      2 c  Sugar                               2 ts Butternut Flavoring
      1 c  Buttermilk                          1 c  Chopped Nuts
      3 ts Butternut Flavoring            
 
  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: Fresh Pear and Apple Pie
 Categories: Pies, Desserts, Fruits
      Yield: 6 servings
 
      4 ea Apples (4 cups sliced)            1/2 ts Cinnamon
      4 ea Firm Pears (4 cups sliced)        1/4 ts Nutmeg
      2 tb Lime Juice                          2 tb Butter
    2/3 c  Brown Sugar, firmly packed          1 x  Pastry for a 9 inch pie
    1/4 c  Cornstarch                     
 
  Preheat oven to 350 degrees 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: Overnight Coffee Cake
 Categories: Breads, Breakfast, Desserts
      Yield: 8 servings
 
      1 pk Frozen Dough Pieces                 1 pk Carmel/Butterscotch Pudding*
  1 1/2 c  Brown Sugar                         1 x  Stick Margarine
  1 1/2 ts Cinnamon                       
 
  * 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: Cheesecake, Desserts
      Yield: 1 servings
 
      5 oz Pecans (approx.)                  1/4 c  Confectioners Sugar
    3/4 c  Vanilla Wafer Crumbs              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: Cheesecake, Desserts
      Yield: 1 servings
 
    1/3 c  Softened Butter                     1 ea Egg
    1/3 c  Sugar                           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: Cheesecake, Desserts
      Yield: 1 servings
 
  1 1/2 c  Graham Cracker Crumbs             1/3 c  Melted Butter
    1/3 c  Sugar                          
 
  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: Cheesecake, Desserts
      Yield: 12 servings
 
      1 x  Crumb-nut Cheesecake Crust          3 ts Flour
      3 pk Softened Cream Cheese*            1/4 c  Hershey's Cocoa
    3/4 c  Sugar                             1/4 c  Sugar
    1/2 c  Sour Cream                          1 tb Vegetable Oil
      2 ts Vanilla                           1/2 ts Vanilla
      3 ea Eggs                           
 
  * 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: Crescent Cheese Delights
 Categories: Desserts, Cakes
      Yield: 20 servings
 
      2 pk Pillsbury Crescent rolls            1 ts Vanilla
      2 pk Cream cheese                        1 ea Egg
      1 c  Sugar                          
 
  Open 1 pk crescent rolls and line a 13"x9" pan.  Pinch together triangles
  and form crust.  Cream all other ingredience and pour over crust.  Top with
  the other pk of crescent rolls and pinch together triangles to form top
  crust.  Bake at 350* for 25-30 minutes.  Frost after cooled with glaze (1
  cup powdered sugar, 1/2 t. vanilla and 2T milk).  Best when served cold.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: No Bake Butterscotch Cookies
 Categories: Cookies, Desserts
      Yield: 24 servings
 
      1 pk Butterscotch morsels                4 c  Corn flakes
    3/4 c  Peanut butter                       1 c  Peanuts
 
  Melt over LOW heat, 1 pk butterstoch morsels and 3/4 c  peanut butter.  In
  another bowl, mix together 4 c. corn flakes and 1 c. peanuts.  Pour melted
  mixture over the dry mixture.  Mix until covered evenly.  Drop by teaspoon
  onto cookie sheet lined with wax paper.  Refrigerate until firm.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Lemon Squares
 Categories: Cookies, Desserts
      Yield: 24 servings
 
      1 c  Butter (2 sticks)                   4 tb Flour
      2 c  Flour                               2 c  Sugar
    1/2 c  Powdered sugar                      6 tb REAL lemon juice
      4 ea Eggs                           
 
  Cream 1 c. butter, 2c. flour and 1/2 c. powdered sugar together and press
  into a 13"x9" pan to form crust.  Bake at 350* for 15-20 minutes. FILLING-
  Mix together all other ingredience to make filling.  Use real lemon juice.
  Pour over shell. Bake again at 350* for 20-25 minutes. Cool completely,
  sprinkle with powdered sugar.  Cut into small squares.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Broccoli Bake
 Categories: Vegetables
      Yield: 10 servings
 
      2 pk Frozen chopped broccoli             3 ea Eggs
      1 cn Cream of mushroom soup              1 ea Medium onion, chopped
    3/4 c  Mayonaise only                    1/2 pk Cornbread stuffing(crumbly)
      1 c  Shredded cheddar cheese           1/2 ea Stick of butter
 
  Cook broccoli as directed on box.  Drain thoroughly.  In a bowl, mix
  together all ingredience except Cornbread stuffing and 1/2 stick of butter.
  Pour into a greased round casserole dish.  Top with cornbread stuffing mix.
  Top with 1/2 stick of butter sliced thin.  Bake at 350* for 45 minutes. If
  you are taking this dish somewhere, cook for only 30 minutes at home and
  bake for the remaining 15 minutes just prior to serving. This will keep it
  moist.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Russian Tea Cakes
 Categories: Cookies, Desserts
      Yield: 30 servings
 
      1 c  Butter/margarine (2 sticks)     2 1/4 c  Sifted flour
    1/2 c  Sifted powdered sugar             1/2 ts Salt
      1 ts Vanilla                           3/4 c  Finely chopped nuts
      1 ts Almond extract                 
 
  Mix butter, sugar, vanilla and almond extract together thoroughly.  Sift
  flour and salt together.  Blend all ingredience together.  Mix in nuts.
  Chill dough.  Roll into 1 inch balls.  Place on ungreased cookie sheet.
  Bake in preheated oven at 400* for 9-10 minutes until set,NOT BROWN.  Roll
  in powdered sugar while still warm.  Roll once more after cooled.  Triple
  recipe and DO NOT OVERBAKE.  THE SECRET TO MOIST TEACAKES IS TO CATCH THEM
  WHEN THEY ARE SET (9 MIN).
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Kolatchkies
 Categories: Cookies, Desserts
      Yield: 30 servings
 
      1 lb Margarine (4 sticks)                4 c  Flour
      2 pk Cream cheese                        2 cn Solo canned filling
 
  Mix all ingredience until soft (except Solo filling).  Refrigerate dough
  until firm.  Roll dough out to 1/8" thick and cut into 2" squares.  Put 1/2
  t. of solo filling into center of square and seal by pinching two opposite
  sides together.  Bake at 350* for about 18-20 minutes until light brown.
  Sprinkle with powdered sugar before serving.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Crepes
 Categories: Main dish
      Yield: 10 servings
 
  1 1/2 c  Flour                               2 c  Milk
      1 tb Sugar                               2 ea Eggs
    1/2 ts Baking powder                     1/2 ts Vanilla
    1/2 ts Salt                                2 tb Melted butter
 
  Mix flour, sugar, baking powder and salt into bowl.  Stir in remaining
  ingredients.  Beat with electric mixer until smooth.  For each crepe,
  butter 8" skillet; heat over medium heat until butter is bubbly.  Pour
  scant 1/4 c. batter into skillet.  Immediately rotate pan until batter
  covers bottom of pan.  Cook until light brown; turn and brown on other
  side.  Serve with syrup (like pancakes) or fill center with any filling and
  roll up.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Nut Tarts
 Categories: Cookies, Desserts
      Yield: 36 servings
 
      1 c  Butter (2 sticks)                   4 tb Melted butter
      1 pk Cream cheese                        1 ts Vanilla
  2 1/2 c  Sifted flour                    2 1/2 c  Chopped nuts
  2 1/2 c  Light brown sugar (1 box)           3 ea Eggs
 
  Dough- Mix together butter, cream cheese and flour as for pie crust.  Line
  small muffin tins by patting in mixture.  Fill 1/2 to 3/4 full with nut
  filling.  Nut filling- Beat eggs, add sugar gradually.  Add melted butter
  and vanilla.  Add nuts and mix well.  Bake in moderate oven 350* for about
  20 minutes or until light brown.  Makes 8 dozen.  Sprinkle with powdered
  sugar before serving.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Hawaiian Cake
 Categories: Cakes, Desserts
      Yield: 15 servings
 
      1 pk Yellow cake mix                     1 cn Crushed pineapple (drained)
      1 pk Instant vanilla pudding 5 oz      1/2 c  Chopped nuts (optional)
      1 c  Cold milk                           1 cn Marachino cherries, chopped
      1 pk Cream cheese, softened            1/2 c  Flaked coconut
      1 pk Cool whip, 9 oz,thawed         
 
  Prepare cake mix according to the directions on the box.  Pour batter into
  greased 15"x 10" pan.  Bake at 350* for 15-20 minutes.  Let it get cold in
  pan.  Blend pudding mix with milk.  Beat cream cheese into pudding mix
  until smooth.  Then stirring by hand, fold in thawed cool whip.  Spread
  pudding on top of cake.  Top with crushed pineapples (20 oz. can). Sprinkle
  with nuts, then cherries (small jar of cherries cut into small pieces), and
  last with coconut.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Wedding Soup
 Categories: Soups, Main dish, Desserts
      Yield: 15 servings
 
      1 pk Soup bone                           1 x  Parsley flakes
      2 pk Beef Shank (cross cuts)             1 x  Salt and pepper
      1 pk Soup vegetables                   1/2 lb Macaroni soup mac
      1 cn Whole tomatoes                      1 ea Onion
 
  Boil water, soup bone, meat (as much as you like), and onion (cut in half).
  Fill pan (largest pan you have) 3/4 full.  Bring to a slow boil and cook
  for hours over low.  After water boils, add vegetables (use frozen or add
  fresh carrots and celery), parsley flakes, tomatoes, salt and pepper. Cook
  macaroni separately and add to soup prior to serving. With ground meat,
  make meat balls as normal and add them directly into soup. Cook along with
  soup for hours but make meatballs very small. Serve soup in bowl with
  grated parmasan cheese sprinkled on top.  Soup is very filling with
  meatballs, macaroni and meat.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pudding Icing
 Categories: Cakes, Desserts
      Yield: 1 servings
 
      1 c  Milk                              1/2 c  Shortening
      1 pk Instant pudding (small)             1 c  Powdered sugar
    1/2 c  Butter/margarine                  1/2 ts Vanilla
 
  Mix together 1 cup milk and 1 box of pudding and let stand.  Mix together
  butter, shortening, powdered sugar and vanilla thoroughly.  Add both
  mixtures together and blend well.  Will ice 2 9-inch cakes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cream Cheese Tarts
 Categories: Desserts
      Yield: 36 servings
 
      2 pk Softened cream cheese               1 ts Vanilla
    3/4 c  Sugar                               1 pk Sunshine vanilla wafers
      2 ea Eggs                                1 cn Thank You Cherry Pie filling
      1 tb Lemon juice                    
 
  Beat all ingredients with electric mixer.  Put papers in tart tins (use
  tart pan and paper wrappers).  Put wafers in papers, FLAT side up.  Fill
  3/4 full of cheese mixture.  Put cherry on top, (no juice).  Bake 15
  minutes at 350*.  Cool in tins.  Makes three dozen.  If storing for awhile,
  refrigerate.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Fruit Juice Slush
 Categories: Beverages
      Yield: 20 servings
 
      2 c  Boiling water                       1 cn Frozen orange juice (10 oz)
      4 ea GREEN tea bags                      1 cn Frozen lemonade
      7 c  Water                               2 c  Rum, gin, or vodka
      2 c  Sugar                          
 
  Put GREEN tea bags in 2 c. boiling water, let set and chill.  Dissolve 7 c.
  water and 2 c. sugar together.  Mix all ingredients together and put in
  freezer for 24 hours or longer.  Stir before using.  Use 1/2 glass slush
  and 1/2 glass 7UP.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Icing (Kitchen Kandy)
 Categories: Cakes, Desserts
      Yield: 1 servings
 
      1 c  Butter/marg. (2 sticks)             2 ts Vanilla
      2 c  Butter flavored Crisco              1 ts Almond extract
      6 c  Powdered sugar                 
 
  Blend together butter and crisco.  Add powdered sugar and flavoring a
  little at a time until well mixed.  Beat until thoroughly mixed.  Will
  frost 2 9" cakes or one oblong.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chicken Divan
 Categories: Main dish, Meats
      Yield: 4 servings
 
      2 pk Frozen chopped broccoli 10oz        1 ts Cooking sherry (optional)
      2 c  Cubed cooked chicken -4 brst      1/2 c  Shredded velveeta(cover top)
      2 cn Cream of chicken soup               1 c  Soft bread crumbs
      1 c  Mayonaise                           2 tb Melted butter
      1 ts Lemon juice                    
 
  Cook broccoli as on pkg.  Drain, arrange in greased 11.5 x 7.5 x 1.5 baking
  dish.  Place chicken on top of broccoli.  Cook soup, mayo, lemon juice in
  pan, add sherry and pour over chicken.  *CAN FREEZE AT THIS POINT* Sprinkle
  velveeta on top.  Take bread crumbs and toss in butter. Sprinkle crumbs on
  top of cheese.
  Bake at 350 for 30 minutes.  Check at 15-20 minutes.  If browning rapidly,
  cover.  Can add more chicken or broccoli, there is plenty of sauce. Enjoy.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Strawberry Daiquiries
 Categories: Beverages
      Yield: 6 servings
 
      1 cn Small limeaid                       1 qt Rum
      1 pk Frozen strawberries                 1 x  Ice
      1 qt Seven-up                       
 
  Put 1 can Limeade, 1 can (refill limeade can) 7 UP, 1 can Rum, 1 box
  Strawberries and ice into blender.  Blend all ingedients together.  Makes
  one batch.  For weaker drinks use only 1/3 can of Limeade, 1/2 can of Rum,
  1 can 7UP, 2/3 box of strawberries and lots of ice.  Again, blend in
  blender.  Makes 4 drinks.  If you'll be making more than one batch, buy 2
  limeades, 4 bxs strawberries and lots of ice.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chicken Cacciatore
 Categories: Main dish, Meats
      Yield: 6 servings
 
  2 1/2 lb Fryer chicken, cut up               1 c  Tomatoes, drained (1 lb)
    1/4 c  Shortening                          1 cn Tomato sauce (8 oz)
    1/2 c  Flour                               1 cn Sliced mushrooms, drain, 3oz
      2 c  Thinly sliced onions                1 ts Salt
    1/2 c  Chopped green pepper              1/4 ts Oregano
      2 x  Cloves garlic, crushed         
 
  Wash chicken and pat dry.  Melt shortening in large skillet.  Coat chicken
  pieces with flour.  Cook chicken in shortening over medium heat 15-20
  minutes or until light brown.  Remove chicken, set aside.  Add onion rings,
  green pepper and garlic to skillet.  Cook and stir over medium heat until
  onion and pepper are tender.  Stir in remaining ingredients.  Add chicken
  to sauce.  Cover tightly, simmer 30-40 minutes or until thickest pieces are
  fork tender.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Aunt Franny's Cheesecake
 Categories: Cakes, Desserts
      Yield: 12 servings
 
      3 pk Cream cheese                      1/2 c  Sugar
      1 c  Granulated sugar                1 1/2 ts Vanilla
      5 ea Eggs                            1 1/2 c  Graham cracker crumbs
  1 1/2 ts Vanilla                             3 tb Sugar
  1 1/2 pt Sour cream                        1/4 c  Margarine
 
  Crust: 1 1/2 c. graham cracker crumbs, 3 T. sugar, 1/4 cup margarine. Mix
  and pour in 13x9x2 pan.
  Filling:  Cream cheese, add eggs, one at a time; mix thoroughly. Add 1 cup
  sugar and and 1 1/2 t. vanilla. Pour over graham cracker crust. Bake at 300
  for one hour. Cool for 5 minutes.
  Topping:  Mix 1 1/2 pts. sour cream, 1/2 c sugar, and 1 1/2 t. vanilla
  together.  Pour over baked cheesecake.  Bake an additional 5 minutes in
  oven, set overnight.  Serve cherry pie filling as topping on the side.
  Cherries might be too rich for some people so this enables anyone who wants
  them to add them individually.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Brownie Mousse Delight
 Categories: Desserts
      Yield: 10 servings
 
      2 pk Large instant choc. pudding         1 pk Brownie mix
      1 pk Large cool whip, thawed             1 pk Toffee sprinkles
 
  Bake brownies according to package.  Cool completely.  Prepare instant
  pudding according to the directions on the box to make mousse. In a large
  glass serving bowl, assemble the different layers as follows: (it looks
  nice in a clear glass bowl).  One  half of the brownies (crumble up and
  layer bottom of the bowl), top with half of the mousse mixture, top again
  with half of the cool whip.  Start next layer with the remaining brownies,
  layer again with the other half of the mousse, and top with remaining cool
  whip.  Sprinkle some brownie crumbs on top.  Chill thoroughly and serve
  cold.  If you can find the toffee sprinkles, you can top the dessert with
  that instead of brownie crumbs.  This is very chocolately and perfect for
  those chocoholics!!!! Mousse recipe: 1 small pk Instant Pudding, 1 1/2 c.
  COLD milk, 1 c. Cool Whip. Prepare pudding as directed using only 1 1/2 c.
  milk.  Fold in Cool Whip. Now it's ready to use or serve by itself.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Spinach Vegetable Dip
 Categories: Appetizers, Relishes
      Yield: 20 servings
 
      1 pk Frozen chopped leaf spinach         1 c  Sour cream (8 oz.)
      1 pt Helman's Mayonaise (16 oz)        1/2 c  Chopped onions
 
  Thaw and drain spinaach well.  Thoroughly mix all ingredients together.
  Chill, for best results, chill overnight.  Serve with fresh cut vegetables
  or with pumpernickle bread.  Great dip!!  Usually have to double recipe.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Taco Dip
 Categories: Appetizers, Relishes
      Yield: 10 servings
 
      1 pk Cream cheese - 8 oz                 2 tb Milk
      1 pk Taco mix                            1 pk Cheddar cheese
      1 pk Small sour cream                  1/2 ea Head of lettuce
      2 tb Taco sauce (hot)                1 1/2 ea Tomatoes, cubed
 
  Mix cream cheese, sour cream, taco mix, taco sauce and milk together.
  Spread on serving dish.  Top with cheddar cheese, shredded.  Top again with
  1/2 head of lettuce shredded.  Sprinkle with tomatoes cut into small cubes.
  Refrigerate.  Serve with tostito or nacho chips.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Goody Cake
 Categories: Cookies, Desserts, Cakes
      Yield: 24 servings
 
      1 pk Yellow cake mix                     1 pk Powdered sugar (1 lb box)
      1 c  Nuts                                1 pk Cream cheese
      1 ea 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 350* 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: Ideal Lasagna
 Categories: Main dish, Meats
      Yield: 10 servings
 
      1 lb Lasagna noodles                   1/2 lb Mozzarella cheese sliced
      1 lb Ricotta                             1 ts Salt
      2 ea Eggs, well beaten                 1/2 ts White pepper
 
  Make your own sauce with meat or you can use a large jar of Ragu and add
  meat to it. Mix ricotta with eggs. Add salt and pepper. Cook lasagna
  noodles according to package, 15-20 minutes. Strain. Slighly cover bottom
  of casserole dish (12x9 pan) with meat sauce. Then alternate layers as
  follows: Lasagna, Ricotta, Lasagna,grated eggs and sauce. Continue this,
  ending witth Lasagna, and top with Mozzarella cheese slices. Sprinkle with
  meat sauce. Bake in oven at 350* for about 30 minutes. For a more cheesier
  lasagna, put a layer of Mozzarella cheese between each layer and also on
  top. Good Lasagna!!!
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Hawaiian Punch
 Categories: Beverages
      Yield: 25 servings
 
      3 cn Large frozen Hawaiian Punch         1 qt Rasberry sherbert
      3 cn Large frozen Lemonade               2 qt Ginger ale
      2 cn Large frozen Orange juice      
 
  In a LARGE punch bowl, follow can directions for each frozen juice.  Spoon
  in rasberry sherbert and whip it up.  Pour the ginger ale slowly around the
  edge of the punch bowl (2 bottles).
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Mousse In A Minute
 Categories: Desserts
      Yield: 5 servings
 
      1 pk Jello instant pudding (4 oz)        1 c  Thawed Cool Whip
  1 1/2 c  COLD milk                      
 
  Prepare pudding mix as directed on package, using 1 1/2 cups milk.  Fold in
  whipped topping (Cool Whip) and spoon into dessert dishes.  Garnish with
  additional Cool Whip.  Great with any flavor of Jello Instant Pudding.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cookie Ice Cream-A-Rounds
 Categories: Desserts, Cookies
      Yield: 15 servings
 
      1 pk Pills. Slice'n Bake cookies         1 pk Vanill ice cream (1/2 gall.)
 
  Use Pillsbury Slice'n Bake Chocolate Chip cookies (large roll).  Slice 1
  roll well-chilled Pillsbury Refrigerated Cookie Dough into 1/4" slices.
  Place 2" apart on ungreased cookie sheet.  Bake 9-12 min. or until golden
  brown.  Cool completely.  Use 2 cookies for each sandwich.  Place 1 scoop
  ice cream on bottom of 1 cookie.  Top with second cookie.  Gently press
  together in center to spread ice cream to edge.  Serve immediately or wrap
  sandwich in foil and freeze.  About 15 sandwichs. This is great with
  Chocolate chip cookies and vanilla ice cream but would probably be great
  with any Pillsbury cookie and any ice cream flavor you prefer.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Jello Rainbow Cake
 Categories: Cakes, Desserts
      Yield: 10 servings
 
      1 pk White cake mix                      2 c  Boiling water
      2 pk Jello (3 oz) any flavor             1 pk Cool whip, thawed (8 oz)
 
  Bake cake mix as directed on package.  Remove from pans to cool.  Rewash
  pans and put cakes back in them when the cakes are completely cooled.  It
  is best to use 2 8-9" round cake pans but you can use an oblong pan if you
  want.  After cakes have been place back into pans (top side up), prick them
  with utility fork at 1/2" intervals.  Meanwhile, dissolve each flavor
  separately in 1 cup boiling water.  Carefully pour one flavor gelatin over
  each cake layer (if using oblong pan you must use the same flavors for the
  2 pks).  Chill 3-4 hours.  Dip one cake pan in warm water for 10 sseconds,
  then unmold cake layer onto serving plate.  Top with about 1 c. cool whip.
  Unmold second cake layer and carefully place on first layer. Frost with
  remaining topping.  Chill.  Great moist'n fruity cake especially for those
  who like a light, refreshing cake that is not too sweet.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pillsbury Plus Cherry Dream Squares
 Categories: Cookies, Desserts
      Yield: 124 servings
 
      1 pk Pillsbury white cake mix            1 ea Egg
  1 1/4 c  Rolled Oats (quaker oats)           1 cn Cherry pie filling (21 oz)
    1/2 c  Margarine (1 stick)               1/4 c  Firmly packed brown sugar
 
  Heat oven to 350.  Grease 13x9 pan.  In large bowl, combine cake mix, 6
  TABLESPOONS margarine and 1 CUP rolled oats.  Mix until crumbly.  Reserve 1
  cup crumbs for topping.  To remaining crumbs, add 1 egg; mix  until well
  blended.  Press into prepared pan.  Pour cherry pie filling over crust,
  spread to cover.  To reserved crumbs, in large bowl, add remaining 1/4 cup
  rolled oats, 2 T margarine, nuts and brown sugar.  Beat until thoroughly
  mixed.  Sprinkle over cherry mixture.  Bake at 350 for 30-40 minutes or
  until golden brown.  Cool completely.  Cut into small squares.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pasta Salad
 Categories: Salads, Vegetables
      Yield: 15 servings
 
      1 lb Pasta, spirals                      1 cn Cici beans, optional
      1 pk Viva Italian dressing               1 ea Carrots, cut up
      1 ea Cucumber, cubed                     1 ea Celery, cut up
      1 ea Fresh Broccoli, cut up         
 
  Cook pasta as directed on the box.  Drain.  Add a little Italian dressing
  to prevent sticking together.  Cool.  While pasta is cooling, cut up all
  fresh vegetables into bite size pieces.  Add any vegetables that you
  prefer.  In a large bowl, add vegetables to pasta.  Add Italian dressing
  and mix thoroughly.  Chill salad.  Prior to serving, add remaining Italian
  dressing and mix again.  Salad is excellant when cold.  The longer you
  chill it, the better it is.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Orange Jello Salad
 Categories: Salads
      Yield: 20 servings
 
      1 pk Orange Jello, large                 1 pk Cool whip, large
      1 pk Small curd cott cheese,large   
 
  In a serving dish (casserole), mix a large box of dry Jello mix with a
  Large container of SMALL curd cottage cheese.  Mix thoroughly until jello
  is dissolved.  Fold in large container of Cool Whip.  Blend thoroughly.
  Chill thoroughly.  Garnish with mint leaves or mandarine orange slices.
  This recipe is also great with PEACH jello.  A  combination of peach and
  orange is also another alternative (a small box of each).  If you make the
  peach salad, you can add a can of crushed pineapple (DRAINED) for a fruity
  salad.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Peanut Butter Cookies
 Categories: Cookies, Desserts
      Yield: 24 servings
 
  1 1/4 c  Flour                             1/2 c  Sugar
    3/4 ts Baking soda                       1/2 c  Packed brown sugar
    1/4 ts Salt                                1 ea Egg
    1/2 c  Margarine (l stick)               1/2 ts Vanilla
    1/2 c  Peanut butter                  
 
  Stir together flour, soda, and salt.  In a mixer bowl beat butter for 30
  seconds.  Add peanut butter and sugars; beat till fluffy.  Add egg and
  vanilla; beat well.  Add dry ingredients to beaten mixture; beat till well
  combined.  Shape dough into 1 inch balls; roll in granulated sugar, if
  desired.  Place 2 inches apart on an ungreased cookie sheet; crisscross
  with the tines of a fork.  Bake at 375 for 9-10 minutes .  Cool about 1
  minute before removing to a wire rack.  Makes 48. For an alternative, do
  not crisscross with a fork.  Simply cook as directed. Upon removing cookies
  from the oven, place a chocolate candy Kiss in the center of each cookie,
  unwrappped of course.  Press slightly and cool completely. You can wrap
  cookie dough into a 1 inch ball around a candy kiss and cook as directed.
  This gives you a cookie with a chocolate center. This is also another great
  alternative.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Crab Dip #2
 Categories: Appetizers
      Yield: 12 servings
 
    1/2 c  Mayonaise                           1 x  Green onion
    1/2 c  Sour cream                        3/4 lb Mock crab, flaked
      1 x  Celery                              1 x  Dill
 
  Take mock crab and flake it into small pieces, place in a bowl.  Cut up
  enough celery and green onions to add to mixture.  Shake an ample amount of
  dill into mixture.  Add mayonaise and sour cream.  Chill thoroughly. Best
  if chilled overnight.  Stir just prior to serving.  Serve on crackers.
  Great dip!!
 
-----
 
---------- 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 Garlic powder
      1 ts Salt                              1/2 ts White pepper
      1 ts Onion powder                      1/2 ts Ground cayenne pepper

------------------------------MAIN INGREDIENTS------------------------------
    1/2 lb Bacon, minced                       1 x  Rind & pulp from 1/2 orange
  1 1/2 c  Chopped onions                      2 tb Lemon juice (1/4 lemon)
      2 c  Pork, beef or chicken stock         1 x  Rind & pulp from 1/4 lemon
  1 1/2 c  Bottled chili sauce                 2 tb Minced garlic
      1 c  Honey                               1 ts Tabasco sauce
    3/4 c  Dry roasted pecans, chopped         4 tb Unsalted butter
      5 tb Orange juice (1/2 orange)      
 
   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: Green Chile Sauce
 Categories: Mexican, Sauces
      Yield: 4 servings
 
      2 tb Oil or lard                         1 c  Water
      1 ea Clove garlic (optional)             1 c  Diced green chili
    1/2 c  Minced onion (optional)             1 ea Salt to taste
      1 tb Flour                          
 
  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                2 ea Cloves garlic
      1 ea Hot Water                           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, Relishes
      Yield: 16 servings
 
      1 ea Large tomato, chopped             1/2 ts Garlic salt
      1 ea Medium onion, chopped             1/2 ts Monosodium glutamate(option)
      2 ea Fresh green chilies, chopped        1 x  Salt to taste
      1 ea Or 4 oz can green chili        
 
  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, Relishes
      Yield: 8 servings
 
      1 ea 8 oz. can tomato sauce              2 ea Garlic cloves, minced (or
      2 tb Crushed red chili                 1/4 ts Garlic powder)
    1/2 ts Cumin powder                        2 ts Vinegar
    1/2 ts Oregano                             1 ea Juice of half a lemon
      1 ts Salt                           
 
  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: Beef Tacos
 Categories: Mexican, Main dish
      Yield: 6 servings
 
      1 lb Ground beef                         1 ea Clove garlic (optional)
      1 ea Chopped onion                       1 pk Taco shells
      1 x  Salt to taste                       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: Chicken Tacos
 Categories: Mexican, Main dish, Poultry
      Yield: 6 servings
 
    1/4 c  Green onion, chopped                8 oz Green chili salsa
      1 tb Shortening                          1 ea Salt to taste
      2 c  Cooked chicken, shredded            1 pk Taco shells
      1 ea 8 oz can taco sauce or              1 c  Grated cheddar cheese

-----------------------------OPTIONAL TOPPINGS-----------------------------
      1 ea Chopped lettuce                     1 ea Sour cream
      1 ea Chopped tomato                      1 ea Guacamole
 
  Saute' the onion in the shortening until transparent. Add the chicken,
  green chili salsa or taco sauce and salt to taste. Heat to boiling. Prepare
  shells according to package directions. Put two tablespoons of the chicken
  mixture and one tablespoon of grated cheese in each shell. Serve with
  option of lettuce, tomato, sour cream or guacamole and extra chili sauce as
  desired.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Deluxe Salmon Spread
 Categories: Dips, Appetizers
      Yield: 4 servings
 
      1 lb Cooked canned salmon                2 ts Lemon juice
      1 c  Mayonnaise                          1 ts Tarragon vinegar
      2 tb Green pepper (diced)                1 ts Horseradish
      2 tb Pimento diced                       1 ts 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: Pimiento Cheese
 Categories: Dips, Appetizers
      Yield: 4 servings
 
      1 ea Egg beaten                          1 tb Water
    1/3 c  Sugar                               2 c  Cheddar cheese (grated)
    1/4 c  Vinegar                           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, Cheese, Dips, Fish, Vegetables
      Yield: 4 servings
 
      1 c  Cream Cheese; Softened              4 ts Dried Chives; Crushed
    1/2 c  Sour Cream                          2 tb Onion; White, Chopped
    1/2 c  Lox Or Smoked Salmon; Cubed       1/8 ts White Pepper
    1/4 c  Fresh Chives; Chopped, OR           1 ts Whipping Cream
 
  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: Baby Shrimp And Tarragon Mustard
 Categories: Appetizers, Dips, Seafood
      Yield: 4 servings
 
      2 tb Dijon Mustard                       2 ts Dried Tarragon; Crushed
      1 ts Lemon Juice                         1 c  Mayonnaise
  1 1/2 ts White Wine Vinegar                3/4 c  Baby Shrimp
      2 tb Fresh Tarragon; Chopped, OR       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: Caviar, Dill And Purple Onion Dip
 Categories: Appetizers, Cheese, Dips, Eggs, Vegetables
      Yield: 4 servings
 
    1/2 c  Cream Cheese; Softened              1 tb Fresh Dill; Chopped, OR
    3/4 c  Sour Cream                          1 ts Dried Dill; Crushed
      3 oz Red Or Black Caviar                 2 ts Purple Onion; Diced
      1 ts Lemon Juice                   

----------------------------------GARNISH----------------------------------
      1 ea Egg; Lg, Hard Boiled           
 
  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 tb White Onion; Finely Diced
    1/2 c  Apple; Tart, Finely Diced           1 c  Sour Cream
 
  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, Cheese, Dips, Seafood
      Yield: 4 servings
 
    1/2 c  Clams; Minced, OR                 1/8 ts Hot Sauce
  6 1/2 oz Clams; Minced, Well Drained         1 tb Onion Juice
      2 tb Clam Juice                          1 ts Lemon Juice
      1 c  Cream Cheese; Softened            1/4 ts Worcestershire Sauce
      1 tb Chili 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        1 tb Green Onion; Chopped, *
      1 c  Sour Cream                          1 tb Fresh Parsley; Chopped
      2 tb Mayonnaise                        1/4 ts Lemon Juice
 
  *  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
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cocktail Crab Dip
 Categories: Appetizers, Cheese, Dips, Seafood, Vegetables
      Yield: 4 servings
 
    3/4 c  Catsup                              6 oz Crabmeat; Flaked, Drain Well
      2 tb Prepared Horseradish                1 c  Cream Cheese; Softened
    1/8 ts Hot Sauce                           3 tb White Onion; Diced
    1/2 c  Crabmeat; Flaked, OR              1/8 ts Salt
 
  Combine the catsup, horseradish and hot sauce.  Remove any remaining
  filament from the crabmeat.  Add the crabmeat to the catsup mixture and
  continue to blend.  Add all other ingredients and blend till smooth. Serve
  at room temperature. Makes about 2 1/2 cups of dip. SUGGESTED DIPPERS:
  Salty Potato Chips, Potato Skins, Green Bell Peppers, Turnips
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Caesar Mayo Dip
 Categories: Appetizers, Cheese, Dips, Fish
      Yield: 4 servings
 
      2 ea Anchovy Fillets                     1 ts Worcestershire Sauce
  1 1/2 c  Mayonnaise                          1 tb Lemon Juice
      1 ts Dijon Mustard                     1/4 ts Black Pepper
      2 tb Parmesan Cheese                
 
  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
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Drunken Tuna Dip
 Categories: Appetizers, Cheese, Dips, Fish, Vegetables
      Yield: 6 servings
 
  1 1/2 tb Brandy                          6 1/2 oz Tuna; Flaked, Well Drained
      1 c  Cream Cheese; Softened              2 tb Green Onion; Minced, Use All
    1/4 c  Sour Cream                          1 tb Lemon Juice
    1/4 c  Mayonnaise                        1/8 ts Hot Sauce
    3/4 c  Fresh Tuna; Flaked, OR            1/8 ts 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: Open Sesame-Ginger Dip
 Categories: Appetizers, Dips, Vegetables
      Yield: 4 servings
 
      3 tb Dijon Mustard                     1/2 ts Sesame Seeds
    1/2 ts Ginger; Ground                    1/4 ts Black Pepper
      2 ts Soy Sauce                           3 tb Green Onion;Chopped, Use All
      1 ts Sesame Oil                          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: Curried Garlic Dip
 Categories: Appetizers, Dips
      Yield: 4 servings
 
      1 c  Plain Yogurt                        2 ts Curry Powder
      1 c  Sour Cream                          2 ts Garlic Powder
      1 ts Dry Mustard                    
 
  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 x  Cayenne Pepper; To Taste
    1/2 c  Sour Cream                     
 
  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, Cheese, Dips, Fruits, Vegetables
      Yield: 4 servings
 
      2 c  Water                           8 1/4 oz Pineapple;Crushed,Drain Well
  1 1/2 ts Lemon Juice                         2 ts Curry Powder
      1 ea Md Granny Smith Apple             1/2 ts Salt
      1 c  Mayonnaise                        1/4 ts Black Pepper
      1 c  Celery; Finely Diced              1/2 c  Cashews; Chopped
    3/4 c  Fresh Pineapple; Crushed, OR      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: Fennel Seed Onion Dip
 Categories: Appetizers, Cheese, Dips, Vegetables
      Yield: 4 servings
 
    1/2 ts Fennel Seeds                      1/2 ts Salt
      1 c  Cream Cheese; Softened            1/4 ts Black Pepper
      1 c  Sour Cream                          1 ts Paprika
    1/4 c  White Onion; Minced            
 
  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: Tarragon, Mustard Dip
 Categories: Appetizers, Dips
      Yield: 4 servings
 
      1 tb Fresh Tarragon; Chopped, OR       1/4 ts Salt
      1 ts Dried Tarragon; Crushed           1/4 ts Black Pepper
      1 tb White Wine Vinegar                  1 c  Mayonnaise
      1 tb Dijon Mustard                     1/2 c  Sour Cream
 
  Mix the tarragon and vinegar together and blend in the mustard.  Mix in the
  salt and pepper, blending well.  Blend in the mayonnaise and then the sour
  cream.  Cover and chill. Makes about 1 1/2 Cups of dip. SUGGESTED DIPPERS:
  Chicken Strips Or Cubes, Shrimp, Asparagus, Onion Crackers
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Country Club Sour Cream And Dill Dip
 Categories: Appetizers, Dips, Vegetables
      Yield: 6 servings
 
      3 tb Fresh Dill; Chopped, OR             1 ts Salt
      1 tb Dried Dill; Crushed               1/2 ts White Pepper
      1 tb Lemon Juice                         2 tb White Onion; Grated
      1 c  Sour Cream                          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: Creamy Purple Onion And Basil Dip
 Categories: Appetizers, Cheese, Dips, Vegetables
      Yield: 6 servings
 
      1 c  Cream Cheese; Softened            1/4 c  Carrot; Shredded
    1/4 c  Fresh Basil; Chopped, OR          1/4 c  Purple Onion; Chopped
      4 ts Dried Basil; Crushed              1/4 ts Salt
      1 c  Sour Cream                        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: Hotter Than Heck Horseradish Dip
 Categories: Appetizers, Dips, Vegetables
      Yield: 6 servings
 
      4 tb Horseradish; Prepared               2 c  Sour Cream
      1 ts Garlic Powder                       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: Curry Lime Dip
 Categories: Appetizers, Dips
      Yield: 4 servings
 
      4 tb Lime Juice                          1 c  Mayonnaise
      2 tb Dijon Mustard                       1 x  Cayenne Pepper To Taste
      1 ts Garlic; Minced                      1 tb 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: Lemon, Tarragon Dip
 Categories: Appetizers, Dips, Vegetables
      Yield: 4 servings
 
      4 tb Fresh Tarragon; Chopped, OR         1 c  Mayonnaise
      4 ts Dried Tarragon; Crushed             2 ts Capers
      1 ts Lemon Juice                    
 
  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
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chili Con Carrot
 Categories: Appetizers, Dips, Vegetables
      Yield: 6 servings
 
    1/2 c  Carrot; Diced                       1 tb Chili Powder
      2 c  Sour Cream                          1 ts Cumin; Ground
    1/2 c  Yellow Onion; Diced                 2 tb Fresh Parsley; Chopped, OR
      1 tb Dijon Mustard                       2 ts Dried Parsley; Crushed
 
  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                     2 tb Lemon Juice
      1 ea Green Bell Pepper                   1 tb Fresh Parsley; Chopped, OR
  1 1/2 c  Mayonnaise                          1 ts Dried Parsley; Crushed
    1/2 c  Sour Cream                    

---------------------------------GARNISHES---------------------------------
      1 x  Fresh Parsley; Chopped, OR          1 x  Paprika
      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: Quick Bacon, Spinach Dip
 Categories: Appetizers, Dips, Meats, Vegetables
      Yield: 6 servings
 
     10 oz Frozen Chopped Spinach; *       2 1/4 ts Fresh Dill; Chopped, OR
    1/2 c  Imitation Bacon Bits; OR          3/4 ts Dried Dill; Crushed
    1/2 c  Crisp Bacon; Crumbled, **         1/2 ts Garlic Powder
      1 c  Mayonnaise                        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: Olive Tapenade
 Categories: Appetizers, Dips, Fish, Vegetables
      Yield: 4 servings
 
      2 ea Anchovy Fillets                     4 ts Dried Parsley; Crushed
      1 c  Black Olives; Chopped             1/2 ts Salt
      4 ts Worcestershire Sauce                1 tb Garlic; Minced
    1/2 c  Mayonnaise                          3 tb Fresh Basil; Chopped, OR
    1/4 c  Fresh Parsley; Chopped, OR          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: Classy Mustard, Garlic, Mayonnaise Dip
 Categories: Appetizers, Dips
      Yield: 4 servings
 
      1 tb Dijon Mustard                       1 tb Fresh Tarragon; Chopped, OR
    1/2 ts Garlic Powder                       1 ts Dried Tarragon; Crushed
      1 c  Mayonnaise                          1 tb Fresh Parsley; Chopped, OR
      1 tb Capers                              1 ts 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: Splendiferous Guacamole Dip
 Categories: Appetizers, Dips, Vegetables
      Yield: 8 servings
 
      4 ea Ripe Avocados; Md.Lg.               1 tb Jalapeno Pepper; Diced
    1/4 c  Lime Juice                        1/4 ts Hot Sauce
      2 c  Tomatoes; Fresh, Ripe, Diced      1/4 c  Fresh Cilantro; Chopped, OR
      1 c  Yellow Onion; Diced                 4 ts Dried Cilantro; Crushed

---------------------------------GARNISHES---------------------------------
      1 x  Cilantro                            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                        2 tb Imitation Bacon Bits
      1 ts Lemon Juice                       1/4 ts Onion Powder
    1/2 c  Sour Cream                        1/4 ts Hot Sauce
      2 tb Bacon; Crumbled, 2 strips,OR        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, Vegetables
      Yield: 8 servings
 
      3 ea Avocado; *                          2 c  Cheddar; Sharp, Shredded
      2 tb Lemon Juice                         3 c  Fresh Tomatoes; Fine Chopped
      1 c  Cream Cheese; Softened              5 ea Green Onions; Sliced,Use All
      2 c  Sour Cream                        1/2 c  Black Olives; Sliced
  1 1/3 oz Taco Seasoning Mix; 1 Pkg      
 
  *    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
    1/4 ts White Pepper                      3/4 c  Sour Cream
      2 tb Fresh Dill; Chopped, OR           1/4 c  Green Bell Pepper; Diced
      2 ts Dried Dill; Crushed            
 
  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.           1 c  Fresh Tomato; Chopped
      2 ea Cloves Garlic                       2 tb Green Onion; Diced, Use All
    1/2 ts Soy Sauce                           2 tb Fresh Parsley; Minced
      2 tb Olive Oil                           1 tb Fresh Basil; Chopped, OR
      1 tb Lemon Juice                         1 ts Dried Basil; Crushed
 
  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, Cheese, Dips, Vegetables
      Yield: 4 servings
 
      1 c  Cream Cheese; Softened              1 tb Paprika
      1 c  Sour Cream                        1/2 ts Garlic Powder
    1/4 c  Black Olives; Chopped               1 tb Fresh Parsley; Chopped, OR
      2 tb Worcestershire Sauce                1 ts Dried Parsley; Crushed
 
  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: Garlic Mayonnaise Dip
 Categories: Appetizers, Dips, Vegetables
      Yield: 4 servings
 
      1 tb Garlic; Minced                    1/4 c  Olive Oil
    1/4 c  Green Onion; Finely Chopped         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: Randy Red Salsa Dip
 Categories: Appetizers, Dips, Vegetables
      Yield: 4 servings
 
      2 c  Fresh Tomatoes; Diced             1/8 ts Salt
    1/4 c  Onion; Coarsely Chopped           1/4 ts Oregano; Dried
  1 1/2 ts Garlic; Minced                      1 tb Fresh Cilantro; Chopped
      1 tb Jalapeno Pepper, Coarse Chop      3/4 ts Lime Juice
 
  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; *                       2 tb Olive Oil
    1/2 c  Yellow Onion; Chopped           1 1/2 ts Fresh Tarragon; Chopped, OR
      5 ea Jalapeno Peppers; **              1/2 ts Dried Tarragon; Crushed
      3 tb Fresh Cilantro; Chopped           1/2 ts Sugar
  1 1/2 ts Garlic; Minced                    1/2 ts Salt
      2 tb Lime Juice                        1/8 ts Black Pepper
 
  *    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, Cheese, Dips, Vegetables
      Yield: 4 servings
 
  1 1/2 c  Cheddar; Sharp, Shredded            1 tb Jalapeno Pepper; Chopped
      1 tb Sherry                            1/2 ts Hot Sauce
    1/2 c  Sour Cream                        1/4 ts Garlic Powder
 
  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, Cheese, Dips, Vegetables
      Yield: 2 servings
 
      1 c  Cottage Cheese                    1/2 ts Mustard; Dry
      2 ts Hungarian Paprika                   2 tb Green Onion; Chopped,Use All
      1 ts Caraway Seeds                     1/2 c  Sour Cream
      1 ts Capers; Mashed                 
 
  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, Cheese, Dips, Vegetables
      Yield: 4 servings
 
    1/2 c  Blue Cheese; Crumbled               2 tb Fresh Chives; Finely Chopped
  1 1/2 c  Sour Cream                          2 ts Dried Chives; Crumbled, *
      1 ts Garlic; Minced                    1/8 ts Hot Sauce
 
  *    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, Cheese, Dips, Vegetables
      Yield: 4 servings
 
      2 ea Garlic Cloves                   1 1/2 ts Chili Powder
    1/2 c  Cream Cheese; Softened              1 tb Fresh Dill; Chopped, OR
    1/2 c  Sour Cream                          1 ts Dried Dill; Crushed
    1/4 c  White Onion; Diced                  1 c  Cheddar; Sharp, Shredded
  1 1/2 ts Paprika                           1/3 c  Walnuts; Chopped
  1 1/2 ts Curry Powder                   
 
  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, Cheese, Dips
      Yield: 2 servings
 
    1/2 c  Gorgonzola Cheese                 1/4 ts White Pepper
    3/4 c  Sour Cream                        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: Butterscotch Apple Crumb Pie
 Categories: Pies, Desserts
      Yield: 6 servings
 
  1 1/2 ts Lemon juice                         1 ts Cinnamon
      4 c  Pared,sliced tart apples          1/8 ts Salt
    1/2 c  Sugar                               1 ea 9" unbaked pie shell
    1/4 c  All-purpose flour             

----------------------------------TOPPING----------------------------------
      1 pk 6 oz. Butterscotch Chips          3/4 c  All-purpose flour
    1/4 c  Butter                            1/8 ts 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: Cream Raisin Pie
 Categories: Pies, Desserts
      Yield: 6 servings
 
      1 c  Sour cream                          1 ea Egg
      1 c  Sugar                               1 ea 8" unbaked pie shell
      1 c  Raisins                        
 
  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: Pastry For 9" One Crust Pie:
 Categories: Pies, Desserts
      Yield: 6 servings
 
    1/3 c  Shortening or 1/3 cup lard          3 tb Cold water
    1/2 ts Salt                                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: Sour Cream Raisin Pie
 Categories: Pies, Desserts
      Yield: 6 servings
 
      1 c  Raisins                             1 x  Dash salt
      1 c  Sour cream                          2 tb Cornstarch
    1/4 c  Raisin juice                        2 ea Egg yolks,beaten
    1/2 c  Sugar                               1 ea Baked pie crust

-------------------------------------M-------------------------------------
 
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Green Tomato Minced Meat
 Categories: Pies, Desserts
      Yield: 6 servings
 
      1 lb Cubed stew beef                     6 tb Orange rind
    1/2 c  Suet                                3 ts Salt
     20 ea Green tomatoes,cored                1 tb Cloves
     18 ea Tart apples,peeled              1 1/2 ts Allspice
  1 1/2 lb Raisins                             1 ts Ginger
      3 tb Cinnamon                            1 c  Beef stock
    3/4 c  Any sweet fruit juice               1 x  Brandy,if desired
    3/4 c  Minced citron                  
 
    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: Frozen Citrus Pie
 Categories: Pies, Desserts
      Yield: 6 servings
 
      1 cn 6 oz. lemonade concentrate          1 ea Ready graham cracker crust
      1 pt Vanilla ice cream,softened          1 x  Yellow food coloring,opt.
  3 1/2 c  Thawed whipped topping         
 
  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: Hershey Bar Pie
 Categories: Pies, Desserts
      Yield: 6 servings
 
      1 ea Graham cracker pie shell           21 ea Large marshmallows (18-24)
    1/2 c  Milk                              1/2 pk 9 oz. whipped topping
      6 ea 1.35 oz. Hershey bars w/nuts   
 
  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: Four-Layer Lemon Pie
 Categories: Pies, Desserts
      Yield: 8 servings
 
----------------------------------FIRST L----------------------------------
  1 1/2 c  Flour                               2 tb (heaping) sugar
    1/2 c  Vegetable oil                       5 tb Milk

----------------------------------SECOND L----------------------------------
      8 oz Cream cheese,softened               1 c  Powdered sugar
      4 oz Whipped topping               

----------------------------------THIRD L----------------------------------
      6 oz Instant lemon pudding mix           3 c  Milk

----------------------------------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: Red,White & Blue American Pie
 Categories: Pies, Desserts
      Yield: 6 servings
 
      1 ea 10" pastry or graham cracker        1 c  Powdered sugar,sifted
      1 cn 21 oz. Blueberry pie filling        1 pk 12 oz. whipped topping
      1 pk 8 oz. pkg. cream cheese             1 cn 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: Dutch Apple Pie
 Categories: Pies, Desserts
      Yield: 8 servings
 
      1 ea Graham Cracker ready crust          1 tb Lemon juice
      1 ea Large egg yolk,slightly beat      1/2 c  Sugar
    1/4 ts Salt                              1/4 c  Light brown sugar,packed
    1/2 ts Ground cinnamon                   1/4 c  Sugar
    1/4 ts Ground nutmeg                     1/4 c  Light brown sugar,packed
    3/4 c  All-purpose flour                 1/3 c  Butter,at room temperature
  5 1/2 c  Peeled,sliced cooking apples        3 tb 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: Fluffy Strawberry Pie
 Categories: Pies, Desserts
      Yield: 6 servings
 
      1 pk 4 serving strawberry gelatin      1/2 c  Ice cubes
    3/4 c  Cold milk                           1 pt Strawberries,hulled & sliced
    3/4 c  Boiling water                       1 pk Vanilla Instant Pudding
  3 1/2 c  Cool Whip whipped topping           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: Georgia Peach Pie
 Categories: Pies, Desserts
      Yield: 10 servings
 
-------------------------------------C-------------------------------------
      2 c  All-purpose flour                 3/4 c  Butter
    1/4 ts Salt                          

-------------------------------------F-------------------------------------
      8 ea Peaches,peeled,1" slices            2 tb Freshly squeezed lemon juice
    1/2 c  Sugar                               1 ts Grated lemon peel
    1/4 c  All-purpose flour                   2 tb 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: Florida Key Lime Pie
 Categories: Pies, Desserts
      Yield: 8 servings
 
-------------------------------------C-------------------------------------
  1 1/4 c  Graham cracker crumbs             1/3 c  Butter,melted
      2 tb Sugar                         

-------------------------------------F-------------------------------------
      5 ea Large egg yolks                     2 tb Coarsely grated lime peel
    1/2 c  Freshly squeezed lime juice     2 1/2 c  Heavy cream
    1/3 c  Sugar                               1 ea Small lime,sliced,optional
    1/8 ts Salt                           
 
  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: Boston Cream Pie
 Categories: Pies, Desserts
      Yield: 14 servings
 
-----------------------------------CAKE L-----------------------------------
    1/4 c  Butter,softened                     1 ts Vanilla
      1 c  Sugar                           1 3/4 c  All-purpose flour
      3 ea Large eggs                          2 ts Baking powder
    2/3 c  Milk                          

-------------------------------VANILLA EGG C-------------------------------
    2/3 c  Sugar                           2 1/2 c  Milk
    1/3 c  Cornstarch                          4 ea Large egg yolks,lightly beat
    1/4 ts Salt                          

--------------------------------CHOCOLATE G--------------------------------
      3 ea 1 oz. chocolate squares           1/3 c  Confectioners' sugar
      1 tb Butter                            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: Malt Shop Pie
 Categories: Pies, Desserts
      Yield: 8 servings
 
      1 ea Ready crust graham cracker p        8 oz Whoppers Candy
      1 pt Vanilla ice cream,softened          1 x  Additional whipped topping f
      1 pk 8 oz. container frozen whipp   
 
  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: Custard Pie
 Categories: Pies, Desserts
      Yield: 6 servings
 
      2 ea Eggs,slightly beaten              1/2 c  Flour
      2 tb Milk                                1 ts Vanilla
      2 c  Sugar                               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: Ribbon Strawberry Pie
 Categories: Pies, Desserts
      Yield: 6 servings
 
      1 ea Deep Dish Pie Crust Shell           1 c  Water
      1 qt Fresh strawberries,hulled           1 x  Few drops red food coloring
      1 c  Sugar                               1 pk Whipped Topping,any size
    1/4 c  Cornstarch                     
 
  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: Peanut Butter Chiffon Pie
 Categories: Pies, Desserts
      Yield: 6 servings
 
    1/2 c  Sugar                               1 ts Vanilla
      2 ts Unflavored gelatin                  2 ea Egg whites
    1/2 ts Nutmeg                              2 tb Sugar
    1/4 ts Salt                              1/2 c  Whipping cream
      1 c  Water                               1 ea Fully ripened banana (opt.)
    1/2 c  Peanut butter                       1 ea 9" baked pastry shell,cooled
      2 ea Egg yolks,slightly beaten      
 
  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: Lemon Chiffon Pie
 Categories: Pies, Desserts
      Yield: 8 servings
 
      1 ea Deep dish pie shell,baked           2 ts Grated lemon peel
      1 ts Unflavored gelatin                  3 ea Drops yellow food coloring
    1/4 c  Water                               1 c  Whipped topping,thawed
      3 ea Large eggs,separated                1 x  Chocolate shavings,garnish
      1 c  Sugar                               1 x  Lemon slices,garnish
    1/2 c  Lemon juice                    
 
  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: Huckleberry Pie
 Categories: Pies, Desserts
      Yield: 6 servings
 
      3 c  Fresh or frozen huckleberrie      1/2 ts Almond extract
      1 c  Grated apple *                      1 x  Dash of salt
      1 c  (scant) sugar                       1 ea Pastry for double crust pie
      2 tb Flour                          
 
  * 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: North Pole Cherry Pie
 Categories: Pies, Desserts
      Yield: 6 servings
 
      1 qt Vanilla ice cream                   1 cn 1 lb. 6 oz. cherry pie filli
      1 ea Baked 9" pie shell or crumb    
 
  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: Fashioned Sweet Potato Pie
 Categories: Pies, Desserts
      Yield: 6 servings
 
    1/2 c  Butter,softened                   1/3 c  Milk
    1/2 c  Packed brown sugar                1/2 ts Salt
      1 c  Mashed,cooked sweet potatoes        1 ts Vanilla extract
      3 ea Eggs,lightly beaten                 1 ea Unbaked pie shell
    1/3 c  Corn syrup                     
 
  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: Japanese Fruit Pie
 Categories: Pies, Desserts
      Yield: 6 servings
 
      1 ea Cube margarine,melted,cooled      1/2 c  Chopped dates
      1 c  Sugar                             1/2 c  Coconut
      2 ea Eggs,beaten                       1/2 c  Chopped nuts
    1/2 ts Vinegar                             1 ea Unbaked pie shell
      1 ts Vanilla extract                
 
  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: Scotch Apple Pie
 Categories: Pies, Desserts
      Yield: 6 servings
 
      1 c  Sugar                             1/2 ts Cinnamon
  1 1/2 c  Water                               1 ts Butter
      1 ts Cream  of tartar                    1 tb Lemon juice
    1/8 ts Nutmeg                             18 ea Soda crackers
      1 ts Allspice                      

-------------------------------------T-------------------------------------
    1/2 c  Sugar                             1/8 ts Nutmeg
    1/2 ts Cinnamon                          1/2 c  Flour
    1/4 ts Allspice                       
 
  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: Blackberry Pie
 Categories: Pies, Desserts
      Yield: 6 servings
 
  1 3/4 c  Unsifted all-purpose flour          1 c  Sugar
    1/2 ts Salt                              1/4 c  All-purpose flour
    2/3 c  Vegetable shortening                1 x  Dash salt
    1/3 c  Cold water                          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: Peach Pie
 Categories: Pies, Desserts
      Yield: 6 servings
 
    3/4 c  Whole wheat pastry flour          1/2 ts EACH;salt,baking powder
    1/4 c  Soy flour                         1/3 c  Cold margarine
    1/4 c  Sesame seed                       1/4 c  Cold water

-------------------------------------F-------------------------------------
      6 oz Peach nectar                        1 x  Dash almond extract
      1 pk 1 scant T unflavored gelatin        1 c  Plain low fat yogurt
    1/3 c  Orange juice concentrate            1 lb Peaches,peeled and sliced *
    1/4 ts Vanilla                        
 
  * 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: Philadelphia Apple Pie
 Categories: Pies, Desserts
      Yield: 6 servings
 
-------------------------------------P-------------------------------------
  1 1/2 c  Flour                             1/4 ts Salt
      1 ea Stick butter,cut in pieces          1 x  Cinnamon
      4 tb Ice water                     

-------------------------------------F-------------------------------------
      7 ea Apples,sliced                       2 ts Vanilla
      1 ea Egg                               1/3 c  Flour
      1 c  Sugar                             1/8 ts Salt
  1 1/2 c  Sour cream                    

-------------------------------------T-------------------------------------
    1/3 c  Brown sugar                       1/3 c  Flour
    1/4 lb Melted butter                       1 ts Cinnamon
    1/3 c  Granulated sugar                    1 c  Chopped walnuts
      1 x  Pinch salt                     
 
  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: Delicious Key Lime Pie
 Categories: Pies, Desserts
      Yield: 6 servings
 
      1 tb Plain gelatin                     1/4 c  Water
      1 c  Sugar                               1 ts Grated Key lime peel
    1/4 ts Salt                                1 c  Heavy cream,whipped
      4 ea Eggs,separated                      1 ea Baked graham cracker crust
    1/2 c  Key Lime,strained              
 
  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: Pier House Key Lime Pie
 Categories: Pies, Desserts
      Yield: 8 servings
 
      4 ea Eggs,separated                    1/2 ts Cream of tartar
      1 cn 14 oz. sweet condensed milk         1 ea 9" graham cracker crust
    1/2 c  Key or Persian lime juice     

-------------------------------------M-------------------------------------
 
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Key Lime Pie
 Categories: Pies, Desserts
      Yield: 8 servings
 
      1 pk 32 oz vanilla low-fat yogurt      1/4 c  Key lime juice (to taste)
    1/2 c  Confectioners sugar            
 
  The day before,drain yogurt by placing it in a draining device,such as a
  cheesecloth lined strainer or in a commercial drainer,such as the Yogurt
  Cheese Funnel.Allow to drain 2 to 24 hours. Place this yogurt cheese in a
  medium bowl and add sugar and lime juice,stirring gently with a fork or
  wire whisk until well blended. Pour into a pie pan or graham cracker
  crust,if desired.Chill 24 hours before serving.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Rocky Road Pie
 Categories: Pies, Desserts
      Yield: 6 servings
 
    1/3 c  Semi-sweet chocolate chips        1/3 c  Chopped nuts
      1 pk 4 serving chocolate pudding     3 1/2 c  (8 oz.) whipped topping
  1 1/2 c  Half and half or light cream        1 ea Graham cracker pie crust
    1/3 c  Miniature marshmallows         
 
  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: Apple Pie
 Categories: Pies, Desserts
      Yield: 8 servings
 
      1 ea Large egg yolk,slightly beat      1/4 c  Sugar
    1/4 ts Salt                                1 tb Lemon juice
    1/2 ts Ground cinnamon                   1/4 c  Packed light brown sugar
    1/4 ts Ground nutmeg                     1/2 c  Sugar
      1 ea Graham cracker pie crust          1/3 c  Butter,at room temperature
  5 1/2 c  Sliced,peeled cooking apples      1/4 c  Packed light brown sugar
    3/4 c  All-purpose flour                   3 tb 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: Orange Freeze Pie
 Categories: Pies, Desserts
      Yield: 8 servings
 
      1 ea Deep dish pie shell,baked           1 c  Vanilla ice cream,softened
      1 pk 3 oz. orange flavor gelatin         1 cn 11 oz mandarin orang,drained
    2/3 c  Boiling orange juice                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: Libby's Famous Homemade Pumpkin Pie
 Categories: Pies, Desserts
      Yield: 6 servings
 
      2 ea Eggs,slightly beaten                1 ts Ground cinnamon
    1/4 ts Ground cloves                     1/2 ts Ground ginger
  1 3/4 cn (16 oz) solid pack pumpkin      1 1/2 cn (12 oz.) evaporated milk
    3/4 c  Sugar                               1 ea 9" unbaked pie crust
    1/2 ts Salt                                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: Second Harvest Thanksgiving Pumpkin Pie
 Categories: Pies, Desserts
      Yield: 8 servings
 
  1 1/2 c  Cold half and half or milk          1 c  Gingersnaps
      1 pk 4 oz vanilla instant pudding      1/2 c  Canned pumpkin
  3 1/2 c  (8 oz.) whipped topping         1 1/2 tb Pumpkin spice pie spice
      1 c  Chopped nuts                        1 ea 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: Chocolate Cheese Pie
 Categories: Pies, Desserts
      Yield: 6 servings
 
      1 pk 8 oz. cream cheese,softened         1 ts Vanilla extract
      1 pk 3 oz. cream cheese,softened       1/2 c  Chilled whipping cream
    3/4 c  Sugar                               1 ea 8" packaged crumb crust
    1/4 c  Hershey's Cocoa                     1 cn Cherry pie filling
      2 ea Eggs                           
 
  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: Kentucky Rebel Pie
 Categories: Pies, Desserts
      Yield: 6 servings
 
      1 ea Stick melted butter                 2 tb Bourbon
      1 c  Sugar                               1 ea Unbaked pie shell
      1 c  White corn syrup                  1/2 c  Chocolate chips
      4 ea Eggs                                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.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chicken Enchilada Casserole
 Categories: Main dish
      Yield: 6 servings
 
      3 tb Butter or Margarine, melted         1 cn 4 oz green chilies,chopped
      1 c  Chopped onion                       2 ts Flour
    1/2 c  Chopped green bell pepper       1 1/2 c  Chicken broth
      1 ea Clove garlic, minced                1 c  Shredded Monterey Jack
  1 1/2 c  Cubed cooked chicken               12 ea 6 inch corn tortillas
      2 cn 15 oz Ranch Style Beans        
 
    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: Frittata Ranchera
 Categories: Main dish
      Yield: 5 servings
 
      3 tb Butter or margarine, melted         2 cn 15 oz Ranch Style Beans
    1/2 c  Chopped onion                       8 ea Eggs
    1/2 c  Chopped green bell pepper           2 tb Water
    3/4 c  Cubed cooked ham               
 
    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: Crayfish Etouffee
 Categories: Main dish, Fish, Cajun
      Yield: 12 servings
 
    3/4 lb Butter                            1/4 c  Tomato paste
      6 c  Chopped onion                       3 tb Cornstarch
      2 c  Chopped green pepper            1 1/2 c  Water
      5 ea Cloves of garlic                1 1/2 c  White wine
      4 ts Salt                                4 lb Crayfish tail meat
      1 ts Black pepper                        1 ea Scallion, chopped
      1 ts Cayenne pepper                      1 ts Kitchen Bouquet
      1 ts Sugar                          
 
    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: Black Forest Cherry Cake
 Categories: Cakes, Desserts
      Yield: 8 servings
 
      6 ea Eggs                                4 ea Sq. Baking Chocolate, Melted
      1 c  Sugar                               1 c  Sifted flour
      1 ts Vanilla                       

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

----------------------------------FILLING----------------------------------
  1 1/2 c  Powdered sugar                      1 ea Egg yolk
    1/3 c  Unsalted butter                     2 tb Kirsch

----------------------------------TOPPING----------------------------------
      2 c  Drained canned sour cherries        1 c  Heavy cream, whipped
      2 tb Powdered Sugar                      8 oz Semisweet chocolate bar
 
    Beat eggs, sugar and vanilla together until thick and fluffy, about 10
  minutes. Alternately fold chocolate and flour into egg mixture, ending with
  flour. Pour into three 8 inch round cake pans that have been well-greased
  and floured. Bake in preheated oven 10 to 15 minutes, until cake tester
  inserted in center comes out clean. Cool cakes in pans 5 minutes; turn out
  onto racks to cool completely.
    Make syrup by combining sugar and water and boiling for 5 minutes. When
  syrup has cooled, stir in kirsch.
    Prick cake layers and pour syrup over all 3 layers.
    Beat sugar and butter until well-blended to make filling. Add egg yolk;
  beat until light and fluffy, about 3 to 5 minutes. Fold in kirsch.
    To assemble cake, place 1 layer on cake plate. Spread with filing.
    Using 3/4 cup cherries, which have been patted dry, drop cherries evenly
  over cream. Place second layer on cake. Repeat. Place third layer on top.
    Fold 2 tablespoons powdered sugar into whipped cream. Cover sides and top
  of cake with whipped cream. Decorate top of cake with remaining 1/2 cup
  cherries.
    To make chocolate curls from bar, shave bar (at room temperature) with
  vegetable peeler. Refrigerate curls until ready to use. Press chocolate
  curls on sides of cake and sprinkle a few on top. Chill until serving.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Neiman Marcus $250 Cookie
 Categories: Cookies, Desserts
      Yield: 40 servings
 
      2 c  Butter or margarine                 1 ts Salt
      2 c  Granulated sugar                    2 ts Baking powder
      2 c  Brown sugar                         2 ts Baking soda
      4 ea Eggs                               24 oz Chocolate chips
      2 ts Vanilla                             1 ea 8 oz Hershey bar, grated
      4 c  Flour                               3 c  Chopped nuts
      3 c  Ground oatmeal (fine powder)   
 
    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,
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Kiffles
 Categories: Cookies, Desserts
      Yield: 5 servings
 
      2 c  (heaping) flour                     1 c  Butter
      3 tb Sugar                               3 ea Egg yolks
      1 tb (heaping) Sour Cream                1 cn 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.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Kolaches (Or Kolacky)
 Categories: Cookies, Desserts
      Yield: 5 servings
 
      1 c  Butter                            1/4 ts Salt
      1 c  Creamed cottage cheese              1 cn Fruit filling (see below)
      2 c  Flour                         

-----------------------------PINEAPPLE FILLING-----------------------------
      1 c  (9 oz can) crushed pineapple        1 tb Cornstarch
    1/3 c  Sugar                         

------------------------------APRICOT FILLING------------------------------
      1 c  Chopped dried apricots              2 tb Butter
    1/4 c  Sugar                             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: One -Bowl Brownies
 Categories: Desserts, Cakes, Microwave
      Yield: 10 servings
 
      4 ea Squares Unsweented Chocolate        1 ts Vanilla
    3/4 c  Butter or margarine                 1 c  Flour
      2 c  Sugar                               1 c  Coarsely chopped nuts (opt.)
      3 ea Eggs                           
 
    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: Cheesecake Cookies
 Categories: Desserts, Cookies, Microwave
      Yield: 16 servings
 
      5 tb Butter, softened                    1 ea Egg
    1/3 c  Brown sugar, packed                 2 tb Milk
      1 c  Flour                               1 tb Lemon juice
    1/2 c  Sugar                             1/2 ts Vanilla
      1 pk 8 oz Cream cheese, softened    
 
    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: Enchiladas (Red Chili)
 Categories: Mexican, Main dish
      Yield: 6 servings
 
     18 ea Corn tortillas                      1 ea Large onion chopped
      1 qt Red chili sauce                     6 x  Fried eggs (optional)
      1 lb Grated cheddar                 
 
  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 c  Green chili sauce
      4 tb Oil or lard                         1 ea Salt to taste
      1 ea Clove garlic                        2 c  Grated cheddar or jack chees
      1 tb Flour                             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                 3/4 c  Cornmeal
      1 ts Baking powder                       1 c  Milk
    1/2 ts Salt                                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: Caldillo (New Mexican Green Chili Stew
 Categories: Mexican, Main dish, Soups
      Yield: 4 servings
 
      2 lb Lean beef round or pork             1 ea Large garlic clove, minced
      2 tb Oil                                 2 ts Salt
      3 ea Medium potatoes, diced              6 ea Green chilies
    1/2 c  Onion, sliced                  
 
  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: Posole
 Categories: Mexican, Soups, Main dish
      Yield: 12 servings
 
      2 lb Pork roast,cut in chunks            1 ts Oregano
    1/2 lb Pork rinds (skins)                  2 ea Cloves garlic, mashed
      2 ea Pork shanks or pigs feet            2 tb Chopped onion
      1 tb Salt                                4 ea Red chili pods,remove seeds
      2 c  Posole                         
 
  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: Frijoles Refritos (Refried Beans)
 Categories: Mexican, Main dish
      Yield: 6 servings
 
      2 c  Cooked beans                      1/2 c  Grated longhorn cheese
      3 tb Lard or bacon drippings        
 
  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: New Mexico Pinto Beans
 Categories: Mexican, Main dish
      Yield: 8 servings
 
      3 c  Dry pinto beans (1-1/2 lb)        1/4 lb Salt pork or cubed bacon
  2 1/2 qt Water                               1 ts Salt, or more to taste
      1 ea Meaty hambone or               
 
  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.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chili Bean Soup
 Categories: Mexican, Main dish, Soups, Desserts
      Yield: 5 servings
 
      1 lb Pinto beans                       1/4 ts Marjoram
      8 c  Boiling water                  10 1/2 oz Can beef broth
      1 ts Garlic salt                        16 oz Can tomatoes
      1 ts Onion salt                          1 pk (1-5/8 oz)chili seasoning mx
    1/4 ts Thyme                               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                      4 oz Can chopped green chili
      1 ea Medium garlic clove, minced     2 1/2 tb Lemon or lime juice
      1 ea Medium tomato, chopped              1 ts 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 tb Shortening                          1 ea Medium clove garlic, minced
  1 1/2 c  Rice                                1 ts Black pepper
    1/2 c  Onion, sliced                       2 ts Salt
    1/2 c  Bell pepper,sliced                  3 c  Water
      1 ea 14 oz can whole tomatoes       
 
  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            3 oz Tomato paste
      4 tb Oil                                 2 ea Cloves garlic, minced
      2 tb Diced bell pepper               2 1/2 c  Cold water
      3 tb Diced onion                       3/4 ts Salt
      1 ts Dried parsley flakes           
 
  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 ea Dash pepper
    1/4 c  Butter or maragarine                1 ea 4 oz can chopped green chili
      1 ea 15 oz can corn, drained             1 c  Milk
    1/2 c  Onion, thinly sliced              1/2 c  Grated cheddar cheese
    1/2 ts Salt                           
 
  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,          2 ea Cloves garlic minced
      1 ea Sliced                              4 oz Can chopped green chili
      1 ea Large onion, chopped               16 oz Can whole kernel corn
      3 tb Oil                                 1 c  Grated cheddar cheese
    1/4 ts Garlic salt or                 
 
  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 tb Onion, chopped                    1/4 ts Salt
      1 tb Bacon drippings                 1 1/2 lb Cooked fresh spinach
  1 1/2 c  Prepared pinto beans                1 ea Boiled egg, sliced
      1 tb Chili seeds                    
 
  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, Desserts
      Yield: 48 servings
 
      1 c  Lard or shortening              1 1/2 ts Baking powder
    1/2 c  Sugar                             1/2 ts Salt
      1 ea Egg                                 1 ts Anise seed
      3 c  Flour                               3 tb Sweet wine

----------------------------------TOPPING----------------------------------
    1/4 c  Sugar                               1 tb 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               1 ea Dash salt(optional)
      2 tb Butter or margarine               1/4 c  Kahlua
    1/4 c  Light corn syrup                  1/4 c  Cream
    1/4 c  Sugar                          
 
  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, Desserts
      Yield: 36 servings
 
      1 c  Butter, softened                    1 c  Ground nuts
      1 c  Powdered sugar                      1 ts Vanilla
      2 c  Sifted flour                   
 
  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, Desserts
      Yield: 8 servings
 
-----------------------------------DOUGH-----------------------------------
      6 c  Flour                             3/4 c  Shortening
      1 ts Salt                            1 1/2 c  Water
      1 tb Sugar                         

-------------------------------FRUIT FILLING-------------------------------
     20 oz Mixed dried fruit                   1 ts Cinnamon
    1/2 lb Raisins                           1/2 ts Nutmeg
    3/4 c  Sugar                               1 c  Pinon nuts(other nuts okay)
    1/2 ts Cloves                         
 
  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                   3/4 c  Sugar
    1/4 c  Flour                             1/8 ts Salt
      1 qt Milk                                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                               3 ea Yolks of large eggs
     14 oz Can sweetened condensed milk      1/2 ts Almond extract
      1 c  Milk                                1 ts Vanilla extract
      3 ea Large eggs plus                
 
  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              1/4 ts Salt
      2 c  Water                           1 1/2 c  Grated cheddar cheese
      1 c  Sugar                           1 1/2 c  Raisins
      1 ts Cinnamon                            2 tb Butter
    1/2 ts Nutmeg                              1 ea Whipped cream(optional)
    1/2 ts Cloves                         
 
  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: Hickory-Smoked Cheese Dip
 Categories: Appetizers, Cheese, Dips, Vegetables
      Yield: 2 servings
 
      1 c  Cottage Cheese                    1/4 ts Garlic; Minced
    1/2 c  Sour Cream                        1/2 ts Salt; Hickory-Smoked
      1 tb Green Onion; Minced, Use All   
 
  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, Cheese, Dips, Vegetables
      Yield: 4 servings
 
    1/4 c  Cucumber; Diced                   1/2 c  Sour Cream
    1/4 c  Green Onion; Diced, Use All       1/2 ts Celery Salt
    1/4 c  Radish; Diced                     1/4 ts Black Pepper
    1/2 c  Cottage Cheese                 
 
  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: Cheese, Dips, Vegetables
      Yield: 4 servings
 
    1/2 c  Butter; Softened                    1 ts Italian Seasoning
      1 c  Cream Cheese; Softened              2 tb Milk
      1 ea Garlic Clove;CrushedIn Press        2 tb Walnuts; Minced
      2 ts White Onion; Finely Minced     
 
  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, Beans
      Yield: 4 servings
 
  1 1/2 c  Black Beans; Cooked                 1 ts Cumin; Ground
    1/3 c  Carrot; Minced                    1/4 ts Salt
    1/3 c  Celery; Minced                    1/2 c  Sour Cream
      1 tb Garlic; Minced                      1 tb Fresh Cilantro; Chopped, OR
      1 ts Oregano; Dried                      1 ts Dried Cilantro; Crushed, *
    1/2 ts Coriander; Ground             

----------------------------------GARNISH----------------------------------
      1 x  Fresh Cilantro; OR                  1 x  Parsley; Chopped
 
  *  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, Beans
      Yield: 6 servings
 
      3 c  Garbanzo Beans; Cooked          1 1/2 tb Garlic; Chopped
    1/4 c  Water                               1 tb Salt
    1/2 c  Tahini; Sesame Paste                1 ts Cumin; Ground
    1/3 c  Lemon Juice                         2 tb Olive Oil

---------------------------------GARNISHES---------------------------------
      1 x  Lemon Slices                        1 x  Paprika
      1 x  Parsley; Chopped               
 
  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, Beans
      Yield: 6 servings
 
      6 ea Garlic Cloves                     1/2 c  Lemon Juice
    1/4 ts Black Pepper                        1 tb Salt
      1 c  Olive Oil                           3 c  Chick-Peas; Cooked

----------------------------------GARNISH----------------------------------
      1 x  Parsley; Chopped               
 
  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: Zippy Kidney Bean Dip
 Categories: Appetizers, Beans, Cheese, Dips, Vegetables
      Yield: 6 servings
 
  1 1/2 c  Red Kidney Beans; Cooked          3/4 c  Yogurt; Plain
      2 ts Jalapeno Pepper; Chopped          1/2 ts Onion Powder
    1/2 c  Cheddar; Sharp, Chopped           1/4 ts Garlic Powder
    1/4 ts Chili 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, Beans, Cheese, Desserts, Vegetables
      Yield: 2 servings
 
      1 c  Refried Beans                       1 ts Salsa Verde; Hot Green Salsa
    1/2 c  Sour Cream                        1/8 ts Salt
      2 tb Black Olives; Chopped               1 x  Black Pepper; To Taste
    1/4 c  Fresh Tomato; Chopped         

----------------------------------GARNISH----------------------------------
      1 x  Cheddar; Sharp, Shredded       
 
  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, Cheese, Dips, Vegetables
      Yield: 4 servings
 
      1 c  Cottage Cheese                      1 tb Lemon Juice
     15 oz Chili With Beans; 1 can         1 1/2 ts Cumin; Ground
      1 tb Hot Sauce                         3/4 c  Cheddar; Sharp, Shredded
 
  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, Beans, Dips
      Yield: 2 servings
 
  1 1/2 c  Kidney Beans; Cooked                1 tb Cumin; Ground
    1/4 c  Sour Cream                          1 ts Hot Sauce
      1 ts Lemon Juice                         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: Artichoke Dip
 Categories: Appetizers, Cheese, Dips, Vegetables
      Yield: 4 servings
 
     14 oz Artichoke Hearts; 1 Cn, *           1 c  Mozzarella Cheese; Shredded
    1/4 c  Parmesan Cheese; Grated             1 ea Garlic Clove; Small, Minced
    1/4 c  Romano Cheese; Grated             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: Unstuffed Mushroom Dip
 Categories: Appetizers, Cheese, Dips, Meats, Vegetables
      Yield: 4 servings
 
      1 lb White Button Mushrooms; *         1/2 c  Sour Cream
      1 c  Monterey Jack; Shredded             1 ts Worcestershire Sauce
    1/4 c  Bacon; Finley Crumbled, OR          4 dr Hot Sauce
    1/4 c  Imitation Bacon Bits          

----------------------------------GARNISH----------------------------------
      1 x  Seasoned Bread Crumbs          
 
  *  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: Zesty Italian Zucchini Dip
 Categories: Appetizers, Cheese, Dips, Vegetables
      Yield: 8 servings
 
      3 c  Zucchini; Shredded                1/2 c  Yellow Onion
      1 c  Cream Cheese; Softened              2 tb Fresh Parsley; Minced, OR
      2 tb Milk                                2 ts Dried Parsley; Crushed
      2 ea Eggs; Large                       1/2 ts Salt
    1/4 c  Romano Cheese; Grated             1/2 ts Oregano; Dried
    1/4 c  Parmesan Cheese; Grated        
 
  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: Steamy Smoked Oyster Dip
 Categories: Appetizers, Cheese, Fish, Vegetables, Dips
      Yield: 4 servings
 
      1 tb Butter Or Regular Margarine         1 x  Black Pepper; To Taste
    1/2 c  Almonds; Sliced                 1 1/2 ts Horseradish; Prepared
      1 c  Cream Cheese; Softened              2 tb White Onion; Chopped
      1 tb Milk                                7 oz Smoked Oysters; *
 
  *    Use two 3.6 oz cans of smoked oysters, rinsed, drained and mashed
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Melt the butter in a frying pan.  Brown the almonds, on all sides, in the
  melted butter and set aside.  Beat the cream cheese until smooth then blend
  in the milk.  Add the pepper to taste, horseradish, and chopped onion,
  blending well.  Fold in the oysters and pour into a casserole dish.
  Sprinkle the browned almonds on the top and bake at 375 degrees F for 20 to
  30 minutes or until bubbly.  Put in a chafing dish and serve hot. Makes
  about 2 1/4 cups of dip. SUGGESTED DIPPERS: Potato Chips, Tortilla Chips,
  Cheese Crackers, Bell Peppers, Fennel, Zucchini
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Siam Chili Dipping Sauce
 Categories: Appetizers, Dips
      Yield: 2 servings
 
    1/3 c  Water                             1/2 ts Chili Paste With Garlic
    1/3 c  White Vinegar                     1/4 ts Salt
    1/3 c  Granulated Sugar                  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: Swiss Chalet Dip
 Categories: Appetizers, Cheese, Dips, Meats, Vegetables
      Yield: 4 servings
 
      1 c  Dry White Wine                      1 ea Garlic Clove;CrushedIn Press
      2 c  Swiss Cheese; Shredded              1 tb White Onion; Finely Diced
      1 tb Unbleached Flour                    1 x  Black Pepper; To Taste
      1 tb Brandy                            1/4 c  Smoked Ham; Finely Diced

----------------------------------GARNISH----------------------------------
      1 x  Nutmeg                         
 
  Place the wine in a saucepan over medium-high heat.  Mix the Swiss cheese
  and flour together and gradually add to the wine, stirring constantly,
  until all the cheese is melted and mixture is smooth.  Remove from the heat
  and add the brandy, garlic, onion, pepper, and ham.  Pour into a chafing
  dish and sprinkle with nutmeg.  Serve hot. Makes about 3 1/4 cups of dip.
  SUGGESTED DIPPERS:  Apples, Artichoke Hearts, Crackers, French Bread
  Chunks, Ham, Salami
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Far East Peanut Dipping Sauce
 Categories: Appetizers, Dips, Vegetables
      Yield: 2 servings
 
      1 tb Soy Sauce                           1 tb Sesame Oil
      4 ts Water                               1 ts Chili Paste With Garlic
      2 ts Rice Wine Vinegar                 1/8 ts Cayenne Pepper
      1 c  Peanut Butter; Chunky             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: Bavarian Liverwurst Dip
 Categories: Appetizers, Dips, Meats, Vegetables
      Yield: 2 servings
 
      1 c  Liverwurst                          1 tb Dill Pickle Relish
    1/2 c  Sour Cream                          1 tb Dijon Mustard
    1/4 c  White Onion; Minced               1/2 ts White Pepper
 
  Blend the liverwurst and sour cream until smooth and creamy.  Add all the
  other ingredients, blending well.  May be served at room temperature or
  chilled. Makes about 1 3/4 cups of dip. SUGGESTED DIPPERS: Cucumbers,
  Cherry Tomatoes, Radishes, Asparagus, Cocktail Rye Bread, Lavasch Crackers
 
-----
 
---------- 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        1 tb Tarragon Vinegar
    1/4 c  Honey                               2 tb Dark Brown Sugar
    1/4 c  Raisins                         1 1/4 ts Curry Powder
      4 ts Lemon Juice                         1 ts Celery Salt
 
  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 1/4 ts Cayenne Pepper
      1 c  Plain Yogurt                      1/8 ts Pepper
      1 ts Coriander; Ground              
 
  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, Cheese, Dips, Fruits
      Yield: 6 servings
 
    3/4 c  Apricot Preserves                   1 c  Sour Cream
      2 tb Brandy                              1 ts Almond Extract
      1 c  Cream Cheese; Softened            1/4 c  Almonds; Blanched, Slivered
 
  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, *                     1/2 c  Mayonnaise
      1 c  Pecans; Chopped                   1/2 c  Plain Yogurt
      2 c  Golden Raisins                 
 
  *    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: Cheese, Desserts, Dips, Fruits
      Yield: 6 servings
 
    1/2 c  Raisins                           1/2 ts Vanilla Extract
      1 tb Brandy                            1/4 c  Dark Brown Sugar
      2 c  Cream Cheese; Softened              1 ts Cinnamon; Ground
    1/2 c  Whipping Cream                    1/2 c  Mini Chocolate Chips

----------------------------------GARNISH----------------------------------
      1 x  Cinnamon; Ground               
 
  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 x  Hazelnut-Flavored Liqueur; *
    1/2 c  Whipping Cream                 
 
  *    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: Cheese, Desserts, Dips, Fruits
      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: Cheese, Dips, Fruits, Desserts
      Yield: 6 servings
 
      1 c  Cottage Cheese                      1 c  Walnuts; Chopped
    1/2 c  Sour Cream                        1/2 ts Lemon Juice
      1 c  Pineapple, Crushed                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              1/2 c  Sugar
      1 ts Lemon Juice                     1 1/2 ts Cinnamon; Ground
      1 ts Vanilla Extract                   1/4 ts Nutmeg; Ground
    1/4 ts Salt                              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: Cheese, Desserts, Dips, Fruits
      Yield: 6 servings
 
    1/2 c  Strawberries; Crushed             1/3 c  Grand Marnier Liqueur
    1/4 c  Walnuts; Finely Chopped             1 c  Cream Cheese; Softened
    1/4 c  Dark Brown Sugar                    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: Taco Patties
 Categories: Patties, Ground beef, Main dish, Meats, Vegetables
      Yield: 6 servings
 
  1 1/2 lb Ground Beef                       3/4 c  Water
    1/4 c  Onion; Chopped                  1 1/4 oz Taco Seasoning Mix; 1 Env.
      1 ts Salt                                1 ea Avocado; Ripe, Small
      1 ts Worcestershire Sauce                4 oz Cheddar Cheese; Shredded, 1C
    1/4 ts Pepper                         
 
  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: Ground beef, Main dish, Meats, Patties, Cheese
      Yield: 4 servings
 
      1 lb Ground Beef                         1 x  Instant Mashed Potatoes; *
  2 1/2 oz Deviled Ham; 1 can                1/2 c  Creamed Cottage Cheese
      1 ts Worcestershire Sauce            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: Hamburgers Au Poivre
 Categories: Ground beef, Main dish, Meats, Patties
      Yield: 4 servings
 
      1 lb Ground Beef                         1 tb Brandy Or Cognac; Optional
    1/2 ts Salt                                3 tb Red Wine; Dry, Optional
    1/2 tb Freshly CrackedBlackPepper;*   
 
  *    Or To Taste.
  ~-------------------------------------------------------------------------
  Mix meat and salt.  Shape mixture into 4 patties, each about 3/4 of an inch
  thick.  Press pepper into both sides of the patties.  Cook the patties in a
  large skillet over medium-high heat, turning once, until the desired
  doneness is reached, about 8 minutes.  Drain off the fat. Sprinkle the
  cognac over the patties, immediately ignite, if desired. Remove patties to
  a warm platter.  Stir the wine into the drippings in the skillet. Heat just
  to boiling, stirring constantly.  Serve sauce over the patties.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Patties Parmigiana
 Categories: Ground beef, Main dish, Meats, Patties, Cheese
      Yield: 6 servings
 
  1 1/2 lb Ground Beef; *                    1/4 c  Cornflake Crumbs
    1/4 c  Onion; Finely Chopped, 1 Sm.        1 ea Egg; Large, Slightly Beaten
      1 ts Salt                                8 oz Tomato Sauce; 1 can
      1 ts Worcestershire Sauce                1 ts Italian Seasoning
    1/4 ts Pepper                              6 ea Mozzarella Cheese; Slices,**
    1/2 c  Parmesan Cheese; Grated        
 
  *    If the ground beef is lean, it may be necessary to add a small amount
  **   Cheese slices should be 3 inches square.
  ~-------------------------------------------------------------------------
  Mix the meat, onion, salt, Worcestershire sauce, and pepper together. Shape
  the mixture into 6 patties, each about 3/4-inch thick.  Mix Parmesan cheese
  and cornflake crumbs.  Dip the patties into the egg, then coat them with
  the cornflake mixture.  Brown the patties in a large skillet over medium
  heat, turning once.  Drain off the excess fat.  Mix the tomato sauce and
  Italian seasoning and pour over the patties in the skillet. Cover and
  simmer for 15 minutes.  Top each patty with a slice of cheese and cover.
  Heat until the cheese is melted, about 2 minutes.  Serve the leftover sauce
  over the patties.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Hamburgers Diane
 Categories: Ground beef, Main dish, Meats, Patties, Vegetables
      Yield: 4 servings
 
      2 tb Margarine Or Butter                 1 c  Fresh Mushrooms; *
      1 ts Worcestershire Sauce                1 lb Lean Ground Chuck
    1/4 ts Lemon Juice                       1/2 ts Salt
      1 ea Clove Garlic; Minced              1/4 ts Pepper
      1 ea Onion; Sliced, Small           
 
  *    Mushrooms should be washed, trimmed and sliced.
  ~-------------------------------------------------------------------------
  Melt the margarine in a large skillet.  Add the Worcestershire sauce, lemon
  juice, garlic, onion, and mushrooms.  Cook and stir over medium heat for 2
  minutes.  Remove from the heat.  Mix the meat, salt and pepper together.
  Shape the mixture into 4 patties, each about 3/4-inch thick. Push
  mushroom-onion mixture to the side of the skillet.  Cook the patties in the
  same skillet over medium-high heat, turning once, to the desired doneness,
  about 10 minutes.  Serve with the mushroom-onion mixture spooned over the
  patties.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Barbecue Hamburger Patties
 Categories: Ground beef, Main dish, Meats, Patties
      Yield: 6 servings
 
  1 1/2 lb Ground Beef                       1/2 c  Chili Sauce
    1/2 c  Onion; Chopped, 1 medium            2 tb Brown Sugar
      1 ts Salt                                1 tb Lemon Juice
    1/3 c  Catsup                         
 
  mix the meat, onion, and salt together.  Shape the mixture into 6 patties,
  each about 3/4-inch thick.  Brown the patties in a large skillet over
  medium-high heat, turning once.  Cover and cook over low heat about 10
  minutes.  Drain off the excess fat.  Mix catsup, chili sauce, brown sugar,
  and lemon juice.  Pour sauce over the patties.  Cover and simmer for 15
  minutes, spooning the sauce onto the patties occasionally.  Serve with the
  sauce spooned over the patties.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Sausage Centered Hamburger Rolls
 Categories: Ground beef, Main dish, Meats, Fruits
      Yield: 6 servings
 
  1 1/2 lb Ground Beef                         1 ds Cloves; Ground
      1 c  Apple; Finely Chopped, *            8 oz Brown And Serve Sausage; **
    1/3 c  Green Onion/tops; Chopped           2 tb Flour; Unbleached
      1 ea Egg; Large                          1 ts Instant Beef Bouillon
      1 ts Salt                                1 c  Water
    1/4 ts Cinnamon                       
 
  *    Apple should be cored but not peeled. ** Use 1 8-oz package of brown
  and serve sausage links.
  ~-------------------------------------------------------------------------
  Mix the meat, apple, onion, egg and seasonings together.  Divide the
  mixture into 10 equal parts.  Mold each part around a sausage link, sealing
  the ends.  Brown the meat rolls in a large skillet over medium heat. Remove
  the meat rolls.  Pour all but 2 Tbls of the fat from the skillet. Stir the
  flour into the remaining fat.  Cook over low heat, stirring constantly,
  until the mixture is thick and bubbly.  Stir in the bouillon and water.
  Heat to boiling, stirring constantly and then reduce the heat. Return the
  meat rolls to the skillet; cover and simmer for about 15 minutes. NOTE:
  Buttered noodles are a good "go-with" for this zesty dish.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Beef And Cabbage Joes
 Categories: Ground beef, Main dish, Meats, Vegetables
      Yield: 8 servings
 
      1 lb Ground Beef                       3/4 c  Catsup
    1/2 c  Onion; Chopped, 1 Md.             1/4 c  Water
    1/2 c  Celery; Thinly Sliced             1/4 ts Salt
      2 c  Cabbage; Shredded                   1 tb Mustard; Prepared
    1/3 c  Green Pepper; Chopped               8 ea Hamburger Buns; *
 
  *    Hamburger buns should be split and toasted.
  ~-------------------------------------------------------------------------
  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 cabbage, green pepper,
  catsup, water, salt, and mustard and heat to boiling, stirring
  occasionally.  Reduce the heat and cover.  Simmer until the vegetables are
  tender, about 25 minutes.  Spoon the mixture onto the bottom halves of the
  buns and top with the remaining halves. NOTE: For Sloppy Joes, omit the
  cabbage and salt.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chow Mien On A Bun
 Categories: Ground beef, Main dish, Meats, Vegetables
      Yield: 8 servings
 
      1 lb Ground Beef                         1 tb Molasses
      1 ea Onion; Thinly Sliced, Medium      1/4 ts Ginger
    2/3 c  Water                              16 oz Bean Sprouts; 1 cn, *
      2 tb Cornstarch                      8 1/2 oz Water Chestnuts; 1 cn, **
      3 tb Soy Sauce                           8 ea 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: Hamburger Pasties
 Categories: Cheese, Ground beef, Main dish, Meats, Vegetables
      Yield: 8 servings
 
      1 lb Ground Beef                       1/2 ts Garlic Salt
    1/4 c  Onion; Chopped, 1 sm.             1/4 ts Pepper
      8 oz Canned Vegetables; 1 cn, *          1 tb Mustard; Prepared
      1 c  Cheese; Shredded, (4 oz), **       11 oz Pie Crust Mix Or Sticks; 1Pk
    1/4 c  Catsup                         
 
  *    Vegetables should be drained.  You can use either peas or diced ** Use
  either American or Cheddar cheese.
  ~-------------------------------------------------------------------------
  Heat the oven to 375 degrees F.  Cook and stir the meat and onion in a
  large skillet until the meat is brown.  Drain off the excess fat.  Remove
  from the heat and stir in the remaining ingredients except the pie crust
  mix and set aside.  Prepare the pastry as for a 2 crust pie as directed on
  the package.  Divide the pastry into 8 equal parts.  Roll each part, on a
  lightly floured surface, into a 7-inch circle.  On half of the circle,
  spread about 1/4 cup of the meat mixture (packed) to within 1/2-inch of the
  edge.  Moisten the edge of the pastry with water and fold over the meat
  mixture, sealing the edges with a fork.  Place on an ungreased baking sheet
  and prick the tops with the fork.  Bake 30 to 35 minutes.  You can serve
  these as sandwiches or, if you prefer, place on a plate and top with gravy
  or sauce. NOTE: You can substitute 1 cup of your favorite cooked vegetable
  for the peas or carrots in this recipe.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Basic Meatballs
 Categories: Ground beef, Main dish, Meatballs, Meats
      Yield: 6 servings
 
      1 lb Ground Beef                       1/4 c  Milk
      1 ea Egg; Large                        3/4 ts Salt
    1/4 c  Onion; Chopped, 1 Sm.             1/8 ts Pepper
    1/3 c  Bread Crumbs; Dry                   1 ts 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: Saucy Meatballs
 Categories: Ground beef, Main dish, Meatballs, Meats
      Yield: 4 servings
 
      1 x  Recipe Of Basic Meatballs         1/8 ts Nutmeg
 10 3/4 oz Cream Of Chicken Soup; 1cn,*      1/2 c  Dairy Sour Cream
    1/3 c  Milk                          

----------------------------------GARNISH----------------------------------
      1 x  Parsley; Snipped               
 
  *    Use the condensed soup without diluting it.
  ~-------------------------------------------------------------------------
  Prepare the Basic Meatball recipe (See recipe 12).  Combine the cooked
  meatballs, soup, milk, and nutmeg in a large skillet; heat to boiling,
  stirring occasionally.  Reduce the heat; cover and simmer for 15 minutes.
  Stir in the sour cream, cover and heat for 2 to 3 minutes.  Sprinkle with
  the parsley and serve.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Sweet And Sour Meatballs
 Categories: Ground beef, Main dish, Meatballs, Meats, Vegetables
      Yield: 4 servings
 
      1 x  Recipe Basic Meatballs              1 tb Soy Sauce
      1 tb Cornstarch                        1/3 c  Vinegar
    1/2 c  Brown Sugar; Packed               1/2 c  Green Bell Pepper; *
 13 1/2 oz Pineapple Tidbits; 1 Cn        
 
  *    Coarsely chop the Green Bell Pepper after seeding it.
  ~-------------------------------------------------------------------------
  Prepare the Basic Meatball recipe (Recipe 12) and set aside.  Mix the
  cornstarch and sugar in a large skillet.  Stir in the pineapple (with the
  syrup), soy sauce, and vinegar.  Cook, stirring constantly, until the
  mixture thickens and boils.  Add the cooked meatballs; cover and simmer for
  10 minutes, stirring occasionally.  Stir in the green pepper; cover and
  simmer until the pepper is crisp-tender, about 5 minutes.  Serve.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pepper Beef Balls
 Categories: Ground beef, Main dish, Meatballs, Meats, Vegetables
      Yield: 4 servings
 
      1 x  Recipe Of Basic Meatballs; *      1/2 ts Ginger; Ground
      1 tb Margarine Or Butter                 3 tb Soy Sauce
      1 ea Onion; Sliced, Md                   2 ea Green Peppers; Md, **
  1 1/2 c  Water                               2 tb Cornstarch
  1 1/2 ts Instant Beef Bouillon               2 tb Water
    1/2 ts Garlic Salt                         1 ea Tomato; Lg, ***
 
  *      See Recipe 12 ** Seed the Medium Green Peppers and cut into strips.
  ***    Cut the tomato into 8 wedges.
  ~-------------------------------------------------------------------------
  Prepare the basic meatballs recipe and set aside.  Melt the margarine in a
  large skillet.  Add the onion and cook and stir until tender.  Add the
  cooked meatballs, 1 1/2 cups of water, the bouillon, garlic salt, ginger
  and soy sauce; heat to boiling.  Reduce the heat and cover.  Simmer for 10
  minutes, stirring occasionally.  Add the green pepper.  Mix the cornstarch
  with the 2 Tbls of water and add to the sauce mixture.  Cook, stirring
  carefully, until mixture thickens and boils.  Cover and simmer until the
  pepper is crisp tender, about 3 minutes.  Add the tomato, cover, and heat
  for about 2 to 3 minutes longer. NOTE: Hot cooked rice makes an ideal
  accompaniment for this zesty dish.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Harvest Time Meatballs
 Categories: Ground beef, Main dish, Meatballs, Meats, Vegetables
      Yield: 4 servings
 
      1 x  Recipe Basic Meatballs; *           3 ea Zucchini; Md, ****
      2 tb Margarine Or Butter               1/2 ts Salt
    1/8 ts Instant Minced Garlic; **         1/3 c  Parmesan Cheese; Grated
    1/2 ts Thyme Leaves                        2 ea Tomatoes; *****
    1/2 lb Fresh Mushrooms; ***           
 
  *        See Recipe 12. ** You can substitute 1 fresh clove of garlic,
  minced, or 1/8 t of *** Wash and trim the mushrooms and then slice them.
  ****     Thinly slice the zucchini.  There should be about 4 cups of the
  *****    Cut each tomato into 8 wedges.
  ~-------------------------------------------------------------------------
  Prepare the basic meatballs and set aside.  Melt the margarine in a large
  skillet.  Add the garlic, thyme leaves, mushrooms, and zucchini; cook over
  medium-high heat for about 5 minutes, stirring occasionally.  Add the
  cooked meatballs; cover and simmer, stirring occasionally, until the
  vegetables are tender, about 10 minutes.  Sprinkle with the salt and
  cheese.  Add the tomato wedges, cover and heat for 2 to 3 minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Hungarian Meatballs
 Categories: Ground beef, Main dish, Meatballs, Meats
      Yield: 4 servings
 
      1 x  Recipe of Basic Meatballs; *        2 ts Paprika
      1 tb Vegetable Oil                     1/2 ts Marjoram Leaves
      2 ea Onions; Md., Thinly Sliced        1/2 ts Salt
    3/4 c  Water                             1/4 c  Water
    3/4 c  Red Wine; Dry, **                   2 tb Flour; Unbleached
      1 ts Caraway Seed                   
 
  *      See Recipe 12. ** You can substitute a mixture of 3/4 cup of water,
  1 tsp of instant
  ~-------------------------------------------------------------------------
  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: Meatball Stew
 Categories: Ground beef, Main dish, Meatballs, Meats, Vegetables
      Yield: 4 servings
 
      1 ea Recipe Of Basic Meatballs; *        1 ts Salt
      4 ea Carrots; Md, **                     1 ts Instant Beef Bouillon
      2 ea Celery Stalks; ***                1/8 ts Pepper
      3 ea Potatoes; Md, ****                  1 ea Bay Leaf
     16 oz Stewed Tomatoes; 1 Cn             3/4 c  Water
 
  *      See Recipe 12. ** Carrots should be scraped and cut into 1-inch
  pieces. *** Celery should be cut into 1-inch pieces with strings removed.
  ****   Potatoes should be pared and cut into 1-inch dice.
  ~-------------------------------------------------------------------------
  Prepare basic meatballs except -- cook in a Dutch oven.  Drain off excess
  fat.  Add the remaining ingredients and heat to boiling.  Reduce the heat,
  cover and simmer, stirring occasionally, until the vegetables are tender,
  about 40 minutes.  Remove the bay leaf and serve. NOTE: You can substitute
  1 24-oz package of frozen stew vegetables for stew for the carrots, celery
  and potatoes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Meatball Stew With Dumplings
 Categories: Ground beef, Main dish, Meats, Meatballs, Vegetables
      Yield: 4 servings
 
      1 x  Recipe Of Basic Meatballs; *       16 oz Vegetables; ***
 10 1/2 oz Cream of Celery Soup; **           15 oz Potatoes;Drained&Sliced, 1Cn
    1/4 c  Dairy Sour Cream                    1 x  Egg Or Parsley Dumplings

-------------------------------EGG DUMPLINGS-------------------------------
      2 c  Biscuit Baking Mix; Bisquick        2 tb Milk
      2 ea Eggs; Lg.                     

-----------------------------PARSLEY DUMPLINGS-----------------------------
      2 c  Biscuit Baking Mix; Bisquick      2/3 c  Milk
      2 tb Parsley Flakes                 
 
  *      See Recipe 12 ** Use the condensed soup undiluted. *** Use 1 can of
  peas, cut green beans, or sliced carrots.
  ~-------------------------------------------------------------------------
  Prepare the basic meatball recipe -- except cook them in a Dutch oven.
  Drain off the excess fat.  Add the soup, sour cream, peas (with liquid) and
  potatoes, heat to boiling, stirring occasionally.  Prepare the dumplings.
  Drop the dough by TBLS onto the boiling stew.  simmer uncovered for about
  10 minutes.  Cover and simmer another 10 minutes longer. Serve. EGG
  DUMPLINGS: Mix all the ingredients together until a soft dough forms.
  PARSLEY DUMPLINGS: Mix all the ingredients together until a soft dough
  forms.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Porcupines
 Categories: Ground beef, Main dish, Meatballs, Meats, Vegetables
      Yield: 4 servings
 
      1 lb Ground Beef                       1/8 ts Garlic Powder
    1/2 c  Rice; Regular, Uncooked           1/8 ts Pepper
    1/2 c  Water                              15 oz Tomato Sauce; 1 Cn.
    1/4 c  Onion; Chopped, 1 Sm.               1 c  Water
      1 ts Salt                                2 ts Worcestershire Sauce
    1/2 ts Celery Salt                    
 
  Mix the meat, rice, 1/2 Cup of water, the onion and the seasonings.  Shape
  the mixture by TBLS into 1 1/2-inch balls. TO COOK IN A SKILLET: Heat 1
  TBLS of salad oil in a large skillet and cook the meatballs over medium
  heat until brown.  Add remaining ingredients and heat to boiling. Reduce
  the heat, cover and simmer for about 45 minutes. TO COOK IN THE OVEN: Place
  the meatballs in an ungreased baking dish, 8 X 8 X 2-inches.  Mix the
  remaining ingredients and pour over the meatballs. Cover and bake in a 350
  degree F. oven for about 45 minutes.  Uncover and bake 15 minutes longer.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Sauerbraten Meatballs
 Categories: Ground beef, Main dish, Meatballs, Meats
      Yield: 4 servings
 
      1 ea Recipe of Basic Meatballs; *        1 ea Bay Leaf
      1 tb Brown Sugar                       1/4 c  Vinegar
      1 ts Instant Beef Bouillon             1/3 c  Raisins; Optional
    1/4 ts Cloves; Ground                      6 ea Gingersnaps; **
    1/8 ts Pepper                         
 
  *    See Recipe #941 ** Break the gingersnaps into small pieces.
  ~-------------------------------------------------------------------------
  Prepare the basic meatball recipe.  Combine the cooked meatballs and the
  remaining ingredients in a large skillet.  Heat to boiling, stirring
  occasionally, then reduce the heat.  Cover and simmer about 20 minutes,
  stirring occasionally.  Remove the bay leaf and serve over mashed potatoes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Wine Marinated Kabobs
 Categories: Ground beef, Main dish, Meatballs, Meats
      Yield: 4 servings
 
      1 lb Ground Beef                       1/2 ts Salt
    1/2 lb Fresh Large Mushrooms; *          1/8 ts Instant Minced Garlic
    1/4 c  Salad Oil                           1 ts Worstershire Sauce
    1/2 c  Burgundy Or Other Red Wine          2 tb Catsup
      1 ts Marjoram Leaves                
 
  *     Mushrooms should be washed and trimmed.
  ~-------------------------------------------------------------------------
  Shape the meat by TBLS into 24 balls.  Place in a glass bowl or plastic
  bag.  Add the mushrooms.  Mix the remaining ingredients together and pour
  over the meatballs and mushrooms.  Cover and refrigerate for at least 8
  hours, turning the meatballs and mushrooms occasionally.  On each of 4
  12-inch metal skewers, alternate 6 meatballs with 6 mushrooms.  Set oven
  control to broil and/or 550 degrees F.  Broil kabobs 4-inches from the heat
  to the desired doneness, about 15 to 20 minutes.  Brush occasionally with
  the remaining marinade and gently push with a fork to turn.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Sweet-Sour Kabobs
 Categories: Ground beef, Main dish, Meatballs, Meats, Vegetables
      Yield: 6 servings
 
  1 1/2 lb Ground Beef                         2 tb Soy Sauce
      1 tb Soy Sauce                           2 tb Cornstarch
 14 1/2 oz Pineapple; Sliced, 1 Cn             4 ea Green Onions; *
      2 tb Brown Sugar                         1 ea Green Pepper; Sm., **
      2 tb Vinegar                            12 ea Cherry Tomatoes
 
  *    Cut the green onions into 2-inch pieces. ** Cut the green pepper into
  1-inch pieces after seeding.
  ~-------------------------------------------------------------------------
  Drain the pineapple slices and reserve the syrup for later use in the
  recipe.  Mix the meat and the 1 TBLS of soy sauce.  Shape the mixture into
  36 meatballs.  Place the meatballs in a glass bowl or plastic bag.  Mix the
  reserved pineapple syrup, the brown sugar, vinegar, and 2 TBLS of soy sauce
  until the sugar is dissolved.  Pour over the meatballs and refrigerate for
  at least 3 hours.  Drain the marinade from the meatballs into a small
  saucepan, stir in the cornstarch.  Cook, stirring constantly, until the
  mixture thickens and boils.  Boil and stir for 1 minute.  Remove the sauce
  from the heat and set aside.  Cut the pineapple slices into quarters. On
  each of 6 12-inch metal skewers alternate 6 meatballs with pineapple and
  vegetables.  Brush the kabobs with part of the sauce.  Set the oven control
  at broil and/or 550 degrees F.  Broil kabobs 4-inches from the heat to the
  desired doneness, about 15 to 20 minutes.  Brush occasionally with the
  sauce and gently push with a fork to turn.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Batter-Dipped Fondue Meatballs
 Categories: Appetizers, Ground beef, Meatballs, Meats
      Yield: 12 servings
 
  1 1/2 lb Ground Chuck                        1 ts Garlic Salt
      1 ea Egg; Large                          2 c  Salad Oil
    1/4 c  Bread Crumbs; Dry                 1/2 c  Butter;Do NOT UseMargarine,*
      2 tb Beer Or Apple Juice           

-------------------------------FROTHY BATTER-------------------------------
      1 c  Biscuit Baking Mix; Bisquick        1 ea Egg; Lg
    1/2 c  Beer Or Apple Juice           

-------------------------------MUSTARD SAUCE-------------------------------
    1/2 c  Mayonnaise Or Salad Dressing        1 tb Onion; Finely Chopped
      2 tb Mustard; Prepared             

-----------------------------HORSERADISH SAUCE-----------------------------
    1/2 c  Dairy Sour Cream                  1/8 ts Worcestershire Sauce
      1 tb Horseradish                    
 
  *    NOTE:  You can omit the butter and increase the salad oil to 2 1/2
  ~-------------------------------------------------------------------------
  Mix the meat, egg, bread crumbs, beer and garlic salt.  Shape the mixture
  into 3/4-inch balls.  Prepare the frothy batter.  Heat the oil and butter
  in a metal fondue pot to 375 degrees F.  Spear the meatballs with a fondue
  fork, dip into the batter and cook in the hot oil to the desired doneness,
  about 2 minutes.  Serve with both sauces. NOTE: These meatballs can also be
  cooked without the batter. FROTHY BATTER: Mix all of the ingredients with a
  fork.  (Batter will be slightly lumpy.) MUSTARD SAUCE AND HORSERADISH
  SAUCE: Mix all the ingredients together and refrigerate until serving time.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Party Pleaser Meatballs
 Categories: Appetizers, Ground beef, Meatballs, Meats, Sauces
      Yield: 12 servings
 
      1 ea Recipe Of Basic Meatballs; *      1/4 c  Chutney Or Chutney Sauce; **
    1/2 c  Coconut; Flaked                   1/4 c  Dry Red Wine OR Orange Juice
    1/4 c  Currant Or Grape Jelly              2 ts 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: Hamburger Stroganoff
 Categories: Hamburger, Main dish, Meats, Vegetables
      Yield: 4 servings
 
      1 lb Lean Ground Beef                  1/4 ts Pepper
    1/2 c  Onion; Chopped, 1 md                4 oz Mushroom Stem/Pieces;Drained
      1 ea Clove Garlic; Minced                1 c  Water
      3 tb Unbleached Flour                    1 c  Dairy Sour Cream
      1 ts Beef Bouillon; Instant              2 c  Noodles Or Rice; Cooked, Hot
    3/4 ts Salt                           
 
  Cook and stir the meat, onion, and garlic in a large skillet until the meat
  is brown.  Drain off the excess fat.  Mix in the flour, bouillon, salt,
  pepper and the can of mushroom stems and pieces.  Stir in the water and
  heat to boiling, reduce the heat and simmer, covered, for 10 minutes. Stir
  in the sour cream and heat until just hot.  Serve over the noodles or rice,
  if desired, and garnish with chopped parsley, if you wish.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Skillet Goulash
 Categories: Hamburger, Main dish, Meats, Stews, Vegetables
      Yield: 4 servings
 
      1 lb Lean Ground Beef                1 1/2 ts Salt
    1/2 c  Onion; Chopped, 1 Md              1/4 ts Pepper
     16 oz Tomatoes; 1 Cn                    1/8 ts Basil Leaves
    1/2 c  Celery; Chopped                   1/8 ts Marjoram Leaves
    1/2 c  Water                           1 1/2 c  Fine Noodles; Uncooked, 3 Oz
 
  Cook and stir the meat and the onion in a large skillet until the meat is
  brown.  Drain off the excess fat.  Stir in the tomatoes (with the liquid)
  and remaining ingredients, stirring to break up the tomatoes.  Heat to
  boiling, then reduce the heat and simmer, covered, stirring occasionally,
  until the noodles are tender, about 20 minutes.  A small amount of water
  can be added if necessary.  Serve hot.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: All American Hot Dish
 Categories: Hamburger, Main dish, Meats, Vegetables, Cheese
      Yield: 6 servings
 
      1 lb Lean Ground Beef                    2 c  Water
    1/2 c  Onion; Chopped, 1 Md                1 ts Oregano Leaves
      8 oz Whole Kernel Corn, 1 Cn           1/2 ts Salt
      8 oz Tomato Sauce; 1 Cn                1/4 ts Pepper
    1/4 c  Ripe Olives; Pitted, Halved         1 c  Cheddar Cheese; Shredded
      4 oz Noodles; Uncooked, Abt 2 C     
 
  Cook and stir the meat and onion in a large skillet until the meat is
  brown.  Drain off the excess fat.  Stir in the UNDRAINED corn and the rest
  of the ingredients. TO COOK IN A SKILLET: Heat the mixture to boiling then
  reduce the heat and simmer, uncovered, stirring occasionally, until the
  noodles are tender, about 20 minutes. Serve hot. TO COOK IN THE OVEN: Pour
  the mixture into an ungreased 2-quart casserole.  Cover and bake in a 375
  degree F. oven for 30 minutes, stirring occasionally.  Uncover and bake
  until the mixture thickens, about 15 minutes.  Serve hot.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Creamy Beef-Noodle Combo
 Categories: Hamburger, Main dish, Meats, Soups, Vegetables
      Yield: 5 servings
 
      1 lb Lean Ground Beef                  1/4 c  Pimento; Sliced
    1/2 c  Onion; Chopped, 1 Md                1 c  Milk
      4 oz Mushroom Stem/Pieces; 1 cn          1 tb Worcestershire Sauce
 10 3/4 oz Cream Of Mushroom Soup; 1 Cn        1 ts Salt
      1 c  Celery; Sliced, 2 Stalks            4 oz Noodles; Uncooked, Abt 2 C
    1/2 c  Green Bell Pepper; Chopped     
 
  Cook and stir the meat and onion in a large skillet until the meat is
  brown.  Drain off the excess fat.  Stir in the UNDRAINED mushroom pieces
  and the remaining ingredients.  Heat to boiling then reduce the heat and
  simmer, covered, stirring occasionally, until the noodles are tender, about
  25 minutes.  A small amount of water can be added if necessary. Serve hot.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Double Cheese Hamburger Casserole
 Categories: Cheese, Hamburger, Main dish, Meats, Vegetables
      Yield: 5 servings
 
      4 oz Noodles; Uncooked, Abt 2 C          1 ts Salt
      1 lb Lean Ground Beef                    3 oz Cream Cheese; Softened, 1 Pk
    1/3 c  Onion; Chopped                    1/2 c  Cottage Cheese; Creamed
    1/4 c  Celery Chopped                    1/4 c  Dairy Sour Cream
      8 oz Tomato Sauce; 1 Cn                  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.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Manicotti
 Categories: Cheese, Hamburger, Main dish, Meats, Vegetables
      Yield: 6 servings
 
--------------------------------MEAT FILLING--------------------------------
      1 lb Lean Ground Beef                  1/2 c  Milk
    1/4 c  Onion; Chopped, 1 Sm                1 tb Parsley; Snipped
      3 ea Slices Bread; Torn Up Small         1 ts Salt
  1 1/2 c  Mozzarella Cheese; Shredded       1/4 ts Pepper
      1 ea Egg; Lg                       

-----------------------------------PASTA-----------------------------------
      8 oz Manicotti Shells; 1 Pk        

--------------------------------TOMATO SAUCE--------------------------------
      4 oz Mushroom Stems & Pieces;1 Cn        1 tb Italian Seasoning
     15 oz Tomato Sauce; 1 Cn                1/2 ts Sugar
     12 oz Tomato Paste; 1 Cn                1/2 ts Salt
    1/4 c  Onion; Chopped, 1 Sm              1/8 ts Pepper
      1 ea Clove Garlic; Minced              1/3 c  Parmesan Cheese; Grated
      4 c  Water                          
 
  Cook and stir the meat and the first 1/4 cup of onion in a large skillet
  until the meat is brown.  Drain off excess fat.  Remove from the heat and
  stir in the remaining ingredients for the Meat Filling.  Fill the uncooked
  manicotti shells, packing the filling into both ends.  Place the shells in
  an ungreased baking pan, 13 X 9 X 2-inches.  Heat the oven to 375 degrees
  F.  Heat the undrained mushrooms and the remaining ingredients for the
  Tomato sauce except the Parmesan Cheese to boiling, stirring occasionally.
   Reduce the heat and simmer, uncovered, for about 5 minutes.  Pour the
  sauce over the filled shells.  Cover the pan with aluminum foil and bake
  until the shells are tender, 1 1/2 to 1 3/4 hours.  Sprinkle with the
  cheese and cool 5 to 10 minutes before serving.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Mexican Fiesta Casserole
 Categories: Cheese, Hamburger, Main dish, Meats, Vegetables
      Yield: 6 servings
 
      1 lb Lean Ground Beef                    2 c  Bisquick Baking Mix
      1 x  Salt & Pepper; To Taste           1/2 c  Water
      4 oz Cheddar Cheese; Shredded,1 C        1 x  Tomatoes; Thinly Sliced, *
      1 c  Dairy Sour Cream                  3/4 c  Green Bell Pepper; Chopped
    2/3 c  Mayonnaise Or Salad Dressing        1 x  Paprika; Optional
      2 tb Onion; Finely Chopped          
 
  *     Use 2 or 3 ripe tomatoes or to taste.
  ~-------------------------------------------------------------------------
  Heat the oven to 375 degrees F.  Cook and stir the meat in a large skillet
  until brown.  Drain off the excess fat.  Season the meat with the salt and
  pepper, then set aside.  Mix the cheese, sour cream, mayonnaise and onion
  and set this mixture aside.  Stir the baking mix and water together until a
  soft dough forms.  With floured fingers, pat the dough in a greased baking
  pan, 13 X 9 X 2-inches, pressing the dough 1/2 inch up the sides of the
  pan.  Layer the meat, tomato slices, and green pepper onto the dough. Spoon
  the sour cream mixture over the top and sprinkle with the paprika, if used.
  Bake uncovered until the edges of the dough are light brown, 25 to 30
  minutes.  Cool 5 minutes and then cut into squares.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Company Beef Oriental
 Categories: Fruits, Hamburger, Main dish, Meats, Vegetables
      Yield: 6 servings
 
  1 1/2 lb Lean Ground Beef                    1 ts Beef Bouillon; Instant
      1 ea Onion; Sliced, Md                 3/4 c  Water
      1 ea Clove Garlic; Minced                6 oz Frozen Chinese Pea Pods, 1Pk
    1/4 c  Soy Sauce                           5 oz Water Chestnuts; *
      2 tb Cornstarch                          5 oz Bamboo Shoots; Drained, 1 Cn
      1 tb Molasses                           11 oz Mandarin Orange Segments; **
 
  *     Use 1 5-oz can of water chestnuts that have been drained and sliced.
  **    Drain the can of Orange Segments, but reserve the syrup for the
  ~-------------------------------------------------------------------------
  Cook and stir the meat, onion and garlic in a large skillet until the meat
  is brown.  Drain off the excess fat.  Mix the soy sauce, cornstarch, and
  molasses and stir this mixture into the meat mixture.  Stir in the
  bouillon, water, pea pods, water chestnuts, bamboo shoots and reserved
  mandarin orange syrup and heat to boiling.  Reduce the heat and simmer,
  covered, for about 10 minutes, stirring occasionally.  Stir in the orange
  segments, recover and heat for about 2 minutes.  Serve over cooked rice
  with additional soy sauce.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Safari Supper
 Categories: Fruits, Hamburger, Main dish, Meats, Vegetables
      Yield: 8 servings
 
  1 1/2 lb Lean Ground Beef                  1/2 ts Salt
      1 ea Onion; Sliced, Md                 1/4 ts Ginger
      1 c  Regular Rice; Uncooked            1/4 ts Cinnamon
  2 1/2 c  Water                               3 tb Peanut Butter; Chunky
      2 ts Chicken Bouillon; Instant           1 tb Honey
      1 ts Curry Powder                      1/2 c  Raisins
 
  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
  remaining ingredients. TO COOK IN A SKILLET: Heat the mixture to boiling,
  then reduce the heat and simmer, covered, stirring occasionally, until the
  rice is tender, about 35 minutes.  (A small amount of water can be added if
  necessary.) TO COOK IN THE OVEN: Turn the mixture into an ungreased 2-quart
  casserole.  Cover and bake at 350 degrees F., stirring occasionally, until
  the rice is tender, about 50 to 60 minutes. (A small amount of water can be
  added if necessary.)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Hearty Beef Supper
 Categories: Cheese, Hamburger, Main dish, Meats, Vegetables
      Yield: 7 servings
 
      2 lb Lean Ground Beef                    2 ts Beef Bouillon; Instant
      1 c  Onion; Chopped, 1 Lg            1 1/2 ts Salt
      1 c  Cracked Wheat; Uncooked           1/2 ts Oregano Leaves
      2 c  Tomato; Fresh, Chopped, 2 Md      1/4 ts Minced Garlic; Instant
      2 c  Water                             1/4 ts Pepper
      3 tb Parsley; Snipped                  1/2 c  Parmesan Cheese; Grated
 
  Cook and stir the meat and onion in a large skillet until the meat is
  brown.  Drain off the excess fat.  Stir in the remaining ingredients except
  the grated Parmesan Cheese.  Heat to boiling then reduce the heat and
  simmer, covered, stirring occasionally, until the wheat is tender, about 30
  minutes.  (A small amount of water can be added if necessary.) Stir in the
  cheese and garnish with additional snipped parsley and/or Parmesan Cheese.
  NOTE: The nutlike texture of cracked wheat reminds one of brown rice, in
  fact, it is cooked and used in the same way.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Spanish Rice With Beef
 Categories: Hamburger, Main dish, Meats, Vegetables
      Yield: 6 servings
 
      1 lb Lean Ground Beef                    2 c  Water
    1/2 c  Onion; Chopped, 1 Md                1 ts Chili Powder
      1 c  Rice; Regular, Uncooked           1/2 ts Oregano Leaves
    2/3 c  Green Bell Pepper; Chopped      1 1/4 ts Salt
     16 oz Stewed Tomatoes; 1 Cn             1/8 ts Pepper
      5 ea Bacon Slices; Crisp,Crumbled   
 
  Cook and stir the meat and onion in a large skillet until the meat is
  brown.  Drain off the excess fat.  Stir in the remaining ingredients. TO
  COOK IN A SKILLET: Heat the mixture to boiling then reduce the heat and
  simmer, covered, stirring occasionally, until the rice is tender, about 30
  minutes.  (A small amount of water can be added if necessary.) TO COOK IN
  THE OVEN: Pour the mixture into an ungreased 2-quart casserole. Cover and
  bake at 375 degrees F, stirring occasionally, until the rice is tender,
  about 45 minutes. Serve hot.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: South Seas Combo
 Categories: Fruits, Hamburger, Main dish, Meats, Vegetables
      Yield: 8 servings
 
      2 lb Lean Ground Beef                    2 ts Beef Bouillon; Instant
    1/2 c  Onion; Chopped, 1 Md                1 c  Water
      1 c  Celery; Sliced                      4 oz Mushroom Stems & Pieces; *
  2 1/2 c  Apple;Pared,Coarsely Chopped        2 tb Sherry; Optional
      1 x  Curry Powder; To Taste,2-3ts        2 ea Bananas; Peeled And Sliced
      2 tb Unbleached Flour                    4 c  Rice; Hot, Cooked
 
  *     Use 1 4-oz can of mushroom stems and pieces that has been drained.
  ~-------------------------------------------------------------------------
  Cook and stir the meat and onion in a large skillet until the onion is
  tender and the meat is browned.  Drain off the excess fat.  Stir in the
  celery, apple, and curry powder and cook, uncovered, for about 5 minutes,
  stirring occasionally.  Stir in the remaining ingredients except the
  bananas and rice and heat to boiling.  Reduce the heat and simmer,
  uncovered about 30 minutes, stirring occasionally.  Stir in the bananas
  then recover and cook over low heat for 5 minutes.  Serve over the rice. If
  you wish you can garnish the dish with crisply fried bacon or chopped
  peanuts when you serve it. NOTE: You can substitute 1 13 1/2 oz can of
  pineapple chunks, that has been drained, for the sliced bananas.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Curry Delight
 Categories: Fruits, Hamburger, Main dish, Meats, Vegetables
      Yield: 7 servings
 
      2 lb Lean Ground Beef                    2 tb Raisins
      1 c  Onion; Chopped, 1 Lg                1 tb Chutney; Chopped
     16 oz Tomatoes; 1 Cn                      2 ts Beef Bouillon; Instant
  1 1/4 c  Apple; Cored, Chopped           1 1/2 ts Salt
      1 x  Curry Powder; 1 to 1 1/2 Tb         1 c  Rice; Regular, Uncooked
      2 tb Coconut; Optional               2 1/2 c  Water

----------------------------------GARNISH----------------------------------
      1 x  Peanuts; Chopped               
 
  Cook and stir the meat and onion in a Dutch oven until the meat is brown.
  Drain off the excess fat.  Stir in the UNDRAINED tomatoes and the remaining
  ingredients except the peanuts, breaking up the tomatoes when you add them.
  TO COOK THE DUTCH OVEN: Heat the mixture to boiling then reduce the heat
  and simmer, covered, stirring occasionally, until the rice is tender, about
  30 to 45 minutes. (A small amount of water can be added if necessary.)
  Garnish with the chopped peanuts just before serving. TO COOK IN THE OVEN:
  Turn the mixture into an ungreased 3-quart casserole.  Cover and bake at
  350 degrees F., stirring occasionally, until the rice is tender, about 45
  to 55 minutes.  Garnish with the chopped peanuts just before serving.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Apple Filled Squash Halves
 Categories: Fruits, Hamburger, Meats, Side dish, Vegetables
      Yield: 4 servings
 
      2 ea Acorn Squash; Md                  1/4 c  Raisins
      1 lb Lean Ground Beef                    1 x  Salt
  1 1/2 ts Salt                                4 tb Brown Sugar; Packed
    1/2 ts Cinnamon                            2 tb Margarine Or Butter; Melted
      2 c  Apples; Pared & Chopped,2 Lg   
 
  Heat the oven to 400 degrees F.  Cut each of the squash in half and remove
  the seeds and fibers.  Place the squash, cut sides down, in an ungreased
  baking pan.  Then add water to the depth of 1/4-inch and bake, uncovered,
  until the squash is tender, about 30 to 40 minutes.  While the squash is
  baking, cook and stir the meat in a large skillet until it is brown. Drain
  off the excess fat.  Remove the skillet from the heat and stir in the 1 1/2
  ts of salt as well as the cinnamon, the coarsely chopped tart apples and
  the raisins.  When the squash is cooked, turn them so that the cut side is
  up and remove them to a platter.  Drain off any remaining liquid in the pan
  and dry.  Scoop out the pulp from the acorn squash, making a shell that is
  1/4-inch thick all the way around.  Season the shells with salt to taste.
  Mash the pulp and mix in the meat mixture. Return to the shells, piling
  them full and sprinkle with 1 tb of brown sugar on each. Drizzle with the
  melted butter.  Bake uncovered until the apple is tender, about 20 to 30
  minutes.  Serve hot. NOTE: You can substitute a combination of 1/2 lb lean
  ground beef and 1/2 lb of bulk pork sausage for the 1 lb of lean ground
  beef.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Stuffed Green Peppers
 Categories: Hamburger, Main dish, Meats, Side dish, Vegetables
      Yield: 4 servings
 
-------------------------------PEPPER SHELLS-------------------------------
      3 ea Green Bell Peppers; Lg              5 c  Water; Boiling, Salted

--------------------------------MEAT FILLING--------------------------------
      1 lb Lean Ground Beef                  1/4 ts Garlic Salt
    1/4 c  Onion; Chopped, 1 Sm                1 ts Worcestershire Sauce
    1/2 c  Celery; Chopped                   1/2 c  Instant Rice; Uncooked
      8 oz Tomato Sauce; 1 Cn                1/2 c  Water
      1 ts Salt                           
 
  Heat the oven to 350 degrees F.  Cut each bell pepper lengthwise in half.
   Wash the insides and outsides of the peppers after removing the seeds and
  membranes.  Cook the peppers in the boiling salted water for 5 minutes then
  drain and set aside.  Cook and stir the meat, onion and celery in a large
  skillet until the meat is brown.  Drain off the excess fat.  Stir in half
  of the tomato sauce and the remaining ingredients, heat to boiling then
  reduce the heat and simmer, covered, for 5 minutes.  Place the peppers, cut
  sides up, in an ungreased baking pan 9 X 9 X 2 or 8 X 8 X 2-inches. Spoon
  the meat filling into each of the pepper half evenly and then cover the pan
  with aluminum foil.  Bake for 25 minutes then uncover and top with the
  remaining tomato sauce and bake an additional 5 minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Spiced Bean Bake
 Categories: Fruits, Hamburger, Meats, Side dish
      Yield: 5 servings
 
      1 lb Lean Ground Beef                  1/2 ts Mustard; Dry
    1/4 c  Onion; Chopped, 1 Sm               28 oz Baked Beans; 1 cn, *
      1 ea Apple; Cored & Chopped              1 ea Apple Cored And Sliced
      1 ts Curry Powder Or To Taste       
 
  *    Use the baked beans with a molasses sauce and pork.
  ~-------------------------------------------------------------------------
  Heat the oven to 350 degrees F.  Cook and stir the meat and onion in a
  large skillet until the meat is brown.  Drain off the excess fat.  Stir in
  the chopped apple, the curry powder, mustard and the baked beans.  Turn
  into an ungreased 1 1/2-quart casserole.  Arrange the apple slices on the
  top of the bean mixture and cover.  Bake until hot, about 25 to 30 minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Saucy Bean 'N Beef Pie
 Categories: Hamburger, Main dish, Meats, Pies, Vegetables
      Yield: 4 servings
 
      1 lb Lean Ground Beef                  1/4 ts Thyme Leaves
  3 1/2 oz French Fried Onions; 1 Cn         1/4 ts Salt
    1/4 c  Bread Crumbs; Dry                   1 ds Pepper
 10 3/4 oz Cream Of Mushroom Soup; 1 Cn       16 oz French Cut Green Beans; 1 Cn
      1 ea Egg; Lg                        
 
  Heat the oven to 350 degrees F.  Mix the meat, half the onions, the bread
  crumbs, 1/4 cup of the soup, the egg, thyme leaves, salt and pepper. Press
  the mixture evenly against the bottom and sides of an ungreased 9-inc pie
  pan.  Turn the drained green beans into the meat line pan then spread the
  remaining soup over the beans.  Bake, uncovered, for 35 minutes. Arrange
  the remaining onions on the top of the mixture and bake another 10 minutes.
  Cool for about 5 minutes, then cut into wedges and serve.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cheeseburger Pie
 Categories: Cheese, Hamburger, Main dish, Meats, Vegetables
      Yield: 6 servings
 
-----------------------------------CRUST-----------------------------------
      1 c  Bisquick Baking Mix               1/4 c  Milk Or Light Cream

--------------------------------MEAT FILLING--------------------------------
      1 lb Lean Ground Beef                  1/4 ts Pepper
    1/2 c  Onion; Chopped, 1 md                2 tb Bisquick Baking Mix
    1/2 ts Salt                                1 tb Worcestershire Sauce

----------------------------------TOPPING----------------------------------
      2 ea Tomatoes; Sliced, Md                1 c  Cheddar Cheese; Shredded,4oz
      2 ea Eggs; Lg                       
 
  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.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Potluck Surprise
 Categories: Cheese, Hamburger, Main dish, Meats, Vegetables
      Yield: 6 servings
 
  1 1/2 c  Elbow Macaroni; Uncooked          1/4 ts Pepper
  1 1/2 lb Lean Ground Beef                    1 ea Eggplant; Sm, *
    1/2 c  Onion; Chopped, 1 Md                1 c  Dairy Sour Cream
  1 1/2 ts Salt                              1/4 c  Pimento; Chopped, **
      1 ts Italian Seasoning                   2 c  Cheddar Cheese; Shredded,8oz
 
  *    Peel and cut the eggplant into 1/2-inch cubes.  There should be about
  **   You can use 1/2 cup of sliced pimento stuffed olives in place of the
  ~-------------------------------------------------------------------------
  Heat the oven to 350 degrees F.  Cook the macaroni as directed on the
  package and drain.  While the macaroni is cooking, cook and stir the meat
  and onion in a Dutch oven until the meat is brown.  Drain off the excess
  fat.  Stir in the salt, Italian seasoning, pepper, macaroni, eggplant, sour
  cream, pimento and 1 cup of the cheese.  Turn into an ungreased 3-quart
  casserole.  Sprinkle with the remaining cheese.  Bake uncovered until the
  eggplant is tender, about 45 to 50 minutes.  Serve hot.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Hungry Boy's Casserole
 Categories: Hamburger, Main dish, Meats, Vegetables
      Yield: 6 servings
 
      1 lb Lean Ground Beef                   16 oz Pork And Beans; 1 Cn
      1 c  Celery; Chopped, 2 Stalks         1/2 c  Green Bell Pepper; Chopped
    1/2 c  Onion; Chopped, 1 Md                1 ts Salt
      1 ea Clove Garlic; Minced                6 oz Tomato Paste; 1 Cn
     16 oz Garbanzo Or Lima Beans, 1 Cn   
 
  Cook and stir the meat, celery, onion, and garlic in a large skillet until
  the meat is brown.  Drain off the the excess fat.  Stir in the undrained
  garbanzo beans and remaining ingredients. TO COOK IN A SKILLET: Heat the
  mixture to boiling then reduce the heat and simmer, covered, for 10
  minutes, stirring occasionally.  Serve hot. TO COOK IN THE OVEN: Pour the
  mixture into an ungreased 2-quart casserole.  Cover and bake in a 375
  degree F. oven until hot and bubbly, about 45 minutes.  Serve.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Baked Pizza Sandwich
 Categories: Cheese, Hamburger, Main dish, Meats, Vegetables
      Yield: 6 servings
 
      1 lb Lean Ground Beef                    1 ea Egg; Lg
     15 oz Tomato Sauce; 1 Cn, OR            2/3 c  Milk
     15 oz Pizza Sauce; 1 Cn                   8 oz Cheese; *
      1 ts Oregano Leaves                      2 oz Mushrooms;Sliced,Drained,1Cn
      2 c  Biscuit Baking Mix                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: Minnesota Minestrone
 Categories: Cheese, Hamburger, Main dish, Soups, Vegetables
      Yield: 10 servings
 
      2 lb Lean Ground Beef                    2 c  Zucchini; Sliced, 2 Sm
      1 c  Onion; Chopped, 1 Lg                1 c  Elbow Macaroni; Uncooked, OR
      1 ea Clove Garlic, Minced                1 c  Spaghetti; Broken, Uncooked
     28 oz Tomatoes; 1 Cn                      2 c  Water
     15 oz Kidney Beans; 1 Cn                1/2 c  Red Wine Or Water
     12 oz Whole Kernel Corn; 1 Cn             2 ts Beef Bouillon; Instant
      1 c  Celery; Sliced, 2 Stalks        1 1/2 ts Salt
      2 c  Cabbage; Shredded,Abt 1/2 Hd    1 1/2 ts 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: Alfie And Archie's Dog Biscuits
 Categories: Cookies
      Yield: 10 servings
 
  2 1/2 c  Whole wheat flour                   1 ts Brown sugar
    1/2 c  Powdered dry milk                   6 tb Meat drippings
    1/2 ts Salt                                1 ea Beaten egg
    1/2 ts Garlic powder                     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: Cafe' Mexicano
 Categories: Mexican, Beverages
      Yield: 1 servings
 
      1 oz Coffee liqueur                      1 ea Dash ground cinnamon
    1/2 oz Brandy                              1 ea Hot coffee
      1 ts Chocolate syrup                     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: Hearty Vegetable Beef Soup
 Categories: Soup, Main dish, Beef, Desserts
      Yield: 8 servings
 
      2 lb Stew beef, cubed                  1/2 c  Split peas
  1 1/2 c  Corn                                1 c  Green peas
  3 1/2 qt Water                               6 ea Carrots, sliced
      2 ea Onions, sliced                      1 c  Lima beans
      1 ea Onion, chopped                      3 c  Celery, diced
      1 ea Large potato, cubed                 1 c  Ketchup
      1 tb Salt                                1 ea Green pepper, diced
      1 c  Spinach, chopped                    2 tb Parsley, chopped
    1/2 ts Thyme                               3 ea Medium tomatoes, cubed
      1 c  Green beans, chopped           
 
  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: Cream Of Broccoli Soup #2
 Categories: Soup, Main dish, Vegetarian, Desserts
      Yield: 12 servings
 
      1 ea Bunch broccoli                     16 oz Sour cream
      1 ea Vegetable bouillon cube             1 lb Cheddar cheese, grated
    1/2 c  Butter                              6 c  Water
    1/8 c  Soy sauce                           1 c  Cashews, ground
    3/4 lb Swiss cheese, grated           
 
  Saute  broccoli in butter for 10 minutes.   Using blender combine all of
  the ingredients together.  As blender fills, transfer liquid to soup pot
  and simmer for 20 to 30 minutes.  Good with muffins or corn bread.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Gingered Chinese Noodle Soup
 Categories: Soup, Main dish, Oriental, Ethnic, Desserts
      Yield: 3 servings
 
      3 oz Cellophane noodles                  1 ts Minced fresh ginger
      1 c  Shredded watercress leaves          1 ts Rice vinegar
      2 tb Vegetable oil                       3 c  Chicken stock
    1/2 c  Thinly sliced mushrooms             2 ea Green onions thinly sliced
      1 ea Medium onion, sliced            1 1/2 c  Water
      1 c  Snow peas                           1 tb Soy sauce
      2 ea Thin carrots sliced diagonal        1 c  Ham cut into julienne
      1 ts Oriental sesame oil            
 
  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: Beefy Spaghetti Soup
 Categories: Soup, Microwave, Easy, Main dish, Desserts
      Yield: 4 servings
 
    1/2 lb Ground beef, crumbled             3/4 ts Salt
      1 c  Frozen cut green been               1 ts Olive oil
      1 ea Medium onion                      1/8 ts Pepper
  1 1/2 c  Broken spaghetti (uncooked)         1 ea Can sliced mushrooms
      1 ea Clove garlic minced                 1 ea Bay leaf
      1 ts Parsley flakes                      1 ea Can tomato sauce
      4 c  Beef stock                        1/2 ts 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.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Corn Chowder
 Categories: Soup, Easy, Main dish
      Yield: 4 servings
 
      1 ea Medium potato diced                 2 c  Milk
      1 ea Onion, chopped                      2 tb Butter
      1 ea Can (14 oz) chicken broth           1 ea Egg slightly beaten
      1 ea Can (16 oz) cream-style corn        1 ea Can (8 oz) corn
 
  Saute  onion  in butter until golden brown.   Add broth and  potato  and
  simmer until potato is tender.   Add corn and milk,  blend well.  Season
  with salt and pepper.  Bring to a boil.  Remove from heat.  Stir some of
  chowder  into  egg.   Add mixture to sauce pan and blend  well.   Simmer
  until heated through.  Serve.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Zwei-Bohnenensuppe (Two Bean Soup)
 Categories: German, Soups, Desserts
      Yield: 4 servings
 
  1 1/4 c  White Beans; Dry                    1 ea 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 ea Green Onion; Diced                1/2 ts Salt
      1 ea Onion; Yellow, diced              1/4 ts Pepper

----------------------------------GARNISH----------------------------------
      1 ea 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, Desserts
      Yield: 8 servings
 
      1 lb Navy Beans; Dry                     1 ea Garlic; Clove, Minced
      3 qt Water                               2 c  Celery &Tops; Finely Chopped
      1 ea 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: Gulaschsuppe (Goulash Soup)
 Categories: German, Soups, Desserts
      Yield: 6 servings
 
      2 c  Onion; Chopped                      1 ts Paprika
    1/4 c  Shortening                          2 ea Garlic Cloves; Minced
      3 ea Green Bell Peppers; Chopped         6 c  Beef Broth; *
      3 tb Tomato Paste                        1 tb Lemon Juice
      1 lb Beef Cubes; 1-inch Cubes          1/4 ts Caraway Seeds
      1 x  Red Pepper; Dash               
 
  *  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: Frankfuter Bohnensuppe (Bean Soup With Frankfurters)
 Categories: German, Soups, Desserts
      Yield: 4 servings
 
      1 lb Navy Beans; Dried                   2 ea Onions; Small, Chopped
      8 c  Water                               1 ts Salt
      3 c  Beef Broth                        1/4 ts Pepper; White
      1 ea Carrot; Chopped                     6 ea Frankfurters, Sliced *
      1 ea Celery Stalk; Chopped               2 tb Parsley; Chopped
      4 ea Bacon; Strips, Cubed           
 
  *  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: Krautsuppe (Cabbage Soup)
 Categories: German, Soups, Desserts
      Yield: 6 servings
 
      4 ea Slices Bacon; Thick, Diced          1 ea Head Green Cabbage; shredded
      2 ea Onions; Sliced                      4 c  Chicken Stock Or Bouillon
      1 ea Turnip; Sliced                      2 c  Water
      2 ea Carrots; Diced                      6 ea Sprigs Parsley *
      2 ea Potatoes; Cubed                     1 ea Bay Leaf *

----------------------------------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: Linsensuppe Mit Frankfurter (Lentil Soup With Frankfurters)
 Categories: German, Soups, Desserts
      Yield: 4 servings
 
      1 c  Lentils; Dried Quick-Cooking        1 tb Vegetable Oil
      6 c  Water                               2 tb Unbleached Flour
      2 ea Bacon; Slices, Diced                1 tb Vinegar
      1 ea Leek or Green Onion; *              4 ea Frankfurters; Thickly Sliced
      1 ea Carrot;Large, Finely Chopped        1 tb Catsup; Tomato
      1 ea Celery;Stalk, Finely Chopped        1 ts Salt
      1 ea Onion; Finely Chopped             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: German, Soups, Desserts
      Yield: 6 servings
 
      2 lb Ox Tails; Disjointed OR           1/2 c  Carrots; Diced
      2 ea Veal Tails                          1 c  Celery; Diced
      1 ea Onion; Medium, Sliced               1 ea Bay Leaf
      2 tb Vegetable Oil                     1/2 c  Tomatoes; Drained
      8 c  Water                               1 ts Thyme; Dried, Crushed
      1 ts Salt                                1 tb Unbleached Flour
      4 ea Peppercorns                         1 tb Butter or Margarine
    1/4 c  Parsley; Chopped                  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: Grunkohlsuppe (Kale And Potato Soup)
 Categories: German, Soups, Desserts
      Yield: 6 servings
 
      4 ea Potatoes; Medium                  1/2 ts Pepper
      2 tb Vegetable Oil                       2 lb Kale; fresh
      8 c  Water                             1/2 lb Garlic Sausage; *
      1 ts Salt                           
 
  *  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: Frische Tomatensuppe (Fresh Tomato Soup)
 Categories: German, Soups, Desserts
      Yield: 4 servings
 
      6 ea Tomatoes; Medium Size OR            1 tb Tomato Paste
      2 lb Italian Plum Tomatoes             1/2 ts Basil; Dried
      1 ea Onion; Chopped                    1/4 ts Pepper; Freshly Ground
      1 ea Celery; Stalk, Chopped            1/2 ts Salt
      2 c  Chicken Broth                     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: German, Soups, Desserts
      Yield: 4 servings
 
      2 ea Potatoes; Medium                    1 ea Bay Leaf; Small
      1 ea Onion; Medium Size                1/2 ts Salt
      4 ea Celery & Leaves; Stalks             2 tb Butter
      2 tb Vegetable Oil                       2 c  Milk;Up to 3 Cups Maybe Used
      1 x  Boiling Water                 

----------------------------------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: German, Soups, Desserts
      Yield: 4 servings
 
      1 ea Cucumber; Medium                    1 c  Cream; Heavy
      4 ea Potatoes;Med, Peel And Dice       1/2 c  Milk
      1 ts Salt                                1 ea Green Onion; Grated
      2 c  Water; Cold                         1 ts Dillweed; Dried OR
    1/4 ts Pepper; White                       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                   2 ea Onions; Medium, Sliced
      1 ts Sugar                             1/4 ts Cumin
  1 1/2 ts Salt                              1/2 ts Salt
      3 c  Unbleached Flour                    1 x  Pepper; As Desired
      1 tb Shortening                          1 ea Egg Yolk
      1 c  Water; 120 to 130 Degrees F.        1 c  Sour Cream
      6 ea Bacon; Slices, Cut Up          
 
  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: Bauernfruhstuck (Farmers Breakfast)
 Categories: German, Main dish
      Yield: 4 servings
 
      4 ea Potatoes; Medium                  1/2 ts Salt
      4 ea Bacon; Strips, Cubed                1 c  Ham; Cooked, Small Cubes
      3 ea Eggs; Large                         2 ea Tomatoes; Medium, Peeled
      3 tb Milk                                1 tb 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: Uberbackener Spinat Mit Kase (Baked Spinach With Cheese)
 Categories: German, Cheese/eggs, Main dish
      Yield: 4 servings
 
      1 lb Spinach; Fresh *                  1/2 lb Emmenthaler Cheese; Grated
    1/4 lb Butter                              1 ts Paprika
      1 ea Onion; Large, Diced               1/8 ts Nutmeg
      2 ea Garlic; Cloves, Minced            1/4 ts Pepper
    1/2 ts Salt                           
 
  *  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: German, Vegetables, Main dish
      Yield: 6 servings
 
  1 1/2 c  Brown Rice                          2 ea Eggs; Large, Slightly Beaten
      3 c  Water                             1/4 c  Bread Crumbs
      2 ts Salt                              1/2 c  Parsley; Fresh, Minced
      1 ts Dillseed                        2 1/2 lb Cabbage
    1/2 ts Marjoram                            1 x  Cheesecloth; About 6 ft.
    3/4 ts Pepper                          2 1/2 c  Tomatoes; Canned, Chopped
  2 1/2 c  Onion; Chopped                    1/2 c  Vermouth; Dry
      5 tb Vegetable Oil                     1/2 c  Beef Broth
    1/2 ts Paprika                             2 tb Tomato Paste
      2 ea Garlic; Cloves, Minced            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: German, Cheese/eggs, Sauces, Main dish
      Yield: 4 servings
 
      2 tb Mayonnaise                        1/2 ts Salt
      1 c  Sour Cream; *                     1/4 ts Pepper
      1 ea Lemon; Med, Juiced                1/2 ts Sugar
      9 ea Eggs; Large, Hard Cooked        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: German, Main dish
      Yield: 6 servings
 
      6 ea Bratwursts                          6 ea Peppercorns
     12 oz (1 Can) Beer                        4 ea Cloves
      1 ea Onion; Med., Chopped                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: Jager-Eintopf (Hunter's Stew)
 Categories: German, Main dish
      Yield: 4 servings
 
  1 1/2 c  Onions; Minced                      1 ts Salt
    1/4 lb Mushrooms; Sliced                 1/2 ts Pepper
      2 tb Vegetable Oil                       3 ea Potatoes; Medium
      1 lb Ground Beef; Coarse Grind *         3 tb Butter
      1 c  Beef Broth                          2 ea Eggs; Large
    5/8 ts Nutmeg                              4 ea Apples; Tart
    1/2 ts Worcestershire Sauce              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: Berghoff Ragout (Ragout A La Berghof)
 Categories: Meats, German, Main dish
      Yield: 8 servings
 
    3/4 c  Butter                              2 c  Beef Broth; Canned/Homemade
  3 1/2 lb Round Steak; Bonless *              1 c  White Wine; Dry
      1 c  Onion; Chopped                      1 ts Salt
  1 1/2 c  Green Bell Pepper; Chopped          1 ts Worcestershire Sauce
      1 lb Mushrooms; Sliced                   1 x  Tabasco Sauce; To Taste
    1/2 c  Unbleached Flour               
 
  *  Round steak should be cut into thin strips.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Melt 1/2 cup butter in a large frypan.  Brown meat over medium-high heat.
  Remove browned meat.  In remaining butter, saute onion for 2 minutes.  Add
  green bell pepper and mushrooms.  Cook an additional 3 minutes.  Melt 1/4
  cup butter and add flour.  Slowly add beef broth; cook until thickened.
  Stir in wine and seasonings.  Add meat and mushroom mixture.  Cover and
  simmer 45 minutes to 1 hour, until meat is tender.  Serve with buttered
  noodles or dumplings.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Falscher Hase (False Hare (German Meatloaf))
 Categories: German, Meats, Main dish
      Yield: 4 servings
 
    1/2 lb Ground Beef; Lean                   1 ts Paprika
    1/2 lb Ground Pork; Lean                   1 ts Mustard; Prepared
      1 ea Onion; Medium, Chopped              2 tb Parsley; Chopped
      3 tb Bread Crumbs                        3 ea Hard Cooked Eggs; Peeled
      3 tb Water; Cold                         4 ea Bacon; Strips
      2 ea Eggs; Large                         4 tb Vegetable Oil
    1/2 ts Salt                                1 c  Beef Broth

-----------------------------------SAUCE-----------------------------------
    1/4 c  Water; Hot                        1/4 c  Water
      1 ts Cornstarch                        1/2 c  Sour Cream
 
  Thoroughly mix ground meats, onion, bread crumbs, 3 T cold water, and eggs.
  Flavor with salt, praprika, mustard, and parsley.  Blend ingredients
  thoroughly.  Flatten out meat mixture in the shape of a square, (8 X
  8-inches).  Arrange whole hard-boiled eggs in a row along the middle of the
  meat.  Fold sides of meat pattie over the eggs.  Shape meat carefully into
  a loaf resembling a flat bread loaf.  Occasionally rinse hands in cold
  water to prevent sticking.  Cube 2 strips bacon; cook in a Dutch oven about
  2 minutes.  Carefully add the vegetable oil; heat.  Place meatloaf in the
  Dutch oven and cook until browned on all sides.  Cut remaining bacon strips
  in half and arrange over the top of the meatloaf. Place uncovered Dutch
  oven in a preheated oven for about 45 minutes. While meat is baking,
  gradually pour hot beef broth over the top of the meatloaf; brush
  occasionally with pan drippings.  When done remove meat to a preheated
  platter and keep it warm.  Add 1/4 cup of hot water to pan and scrape all
  particles from the bottom.  Bring to a gentle boil and add cornstarch that
  has been mixed with 1/4 cup water.  Cook until bubbly and thick. Remove
  from heat and stir in sour cream.  Reheat to warm.  Season with salt and
  pepper if desired.  Serve the sauce separately.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Sauerbraten
 Categories: German, Meats, Main dish
      Yield: 6 servings
 
      4 lb Beef Roast; Boneless                2 ea Cloves
      1 c  Water                               2 tb Vegetable Oil
      1 c  Wine Vinegar                        1 ea Tomato; Medium *
      2 ea Onions; Medium, Sliced              2 tb Unbleached Flour
      1 ts Salt                                2 ts Sugar
      6 ea Peppercorns                       1/4 c  Water
      2 ea Bay Leaves                     
 
  *  Tomato should be peeled and chopped.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Place meat in a large container (NOT Metal).  In a saucepan bring water,
  vinegar, onions, salt, peppercorns, bay leaves, and cloves to a boil.
  Simmer for 10 minutes.  Cool marinade to room temperature.  Pour marinade
  over meat.  Refrigerate for 2 to 3 days, turning several times each day.
  Remove meat from marinade, and dry.  Brown meat in hot vegetable oil in a
  Dutch oven.  Add the tomato and marinade liquid.  Cover and simmer gently 1
  to 2 hours, until meat is tender.  Remove meat from juices.  Also remove
  peppercorns, cloves, and bay leaves.  Mix flour and sugar with water until
  lumps disappear.  Add to pan juices and cook until thickened.  Serve with
  boiled potatoes and red cabbage. Variations: Meat can also be placed in a
  325 degree oven and baked or it could be cooked on low in a slow cooker for
  3 to 4 hours.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Steaks Esterhazy
 Categories: Meats, German, Main dish
      Yield: 4 servings
 
    1/4 lb Mushrooms; Diced                  1/2 ts Salt
      1 ea Carrot; Small, Diced                1 c  Sour Cream
      1 ea Shallot Or Green Onion; *           1 ts Worcestershire Sauce
      2 tb Butter                              4 ea Servings Of Steak; **
      1 ts Paprika                        
 
  *    Shallot or Green Onion should be minced ** Steaks should be one of the
  following:  Sirloin, T-bone, Or Fillet.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Saute mushrooms, carrot, and shallot or green onion in butter.  Add
  paprika, salt, sour cream, and Worcestershire sauce.  Simmer for 2 minutes,
  but DO NOT boil. Broil steaks and top with sauce.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Deutsches Beefsteak (German Beefsteaks)
 Categories: Meats, German, Main dish
      Yield: 4 servings
 
      1 ea Hard Roll; Large, Dry               1 lb Ground Beef; Lean
    1/2 c  Water                             1/2 ts Salt
      4 tb Vegetable Oil                     1/4 ts Pepper
      1 ea Onion; Medium, Chopped              4 ea Onion; Medium, Sliced
 
  In a small bowl soak roll in water.  Heat 2 T vegetable oil in a frypan;
  cook chopped onion until lightly browned.  Transfer onion to a bowl.
  Squeeze roll as dry as possible and mix roll with onion.  Add ground beef;
  blend well.  Season with salt and pepper.  Shape meat inot 4 patties; cook
  about 5 minutes on each side or to desired doneness.  Remove and keep warm.
  Add sliced onions to pan drippings; cook until lightly browned. Arrange
  beefsteaks on a platter and top with onion rings.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Mohren Mit Geschnetzeltern (Beef Strips And Carrots)
 Categories: German, Meats, Vegetables, Main dish
      Yield: 4 servings
 
      1 lb Carrots                             2 tb Vegetable Oil
    2/3 c  Carbonated Soda Water               2 ea Onions; Small, Diced
      1 c  White Wine                        1/4 ts White Pepper
      1 ts Salt                              1/2 c  Heavy Cream
    1/4 ts Sugar                               1 tb Parsley; Chopped
      1 lb Sirloin Steak                  
 
  Peel carrots and cut into thin slices (crosswise at a slant).  Place in a
  saucepan with the soda water, wine, 1/2 t salt and sugar.  Cover and simmer
  for 25 minutes or until tender.  Meanwhile cut the meat into very thin
  slices.  Heat the vegetable oil and saute the onions about 5 minutes. Add
  the beef slices; cook for 5 minutes, stirring often.  Season with 1/2 t
  salt and 1/4 t pepper.  Add the meat and onions to the carrots.  Mix
  carefully.  Stir in the cream.  Heat through but DO NOT boil.  Correct
  seasonings if necessary.  Sprinkle with chopped parsley and serve.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Bamberger Krautbraten (Bramberger Meat & Cabbage Casserole)
 Categories: German, Meats, Main dish
      Yield: 4 servings
 
      1 lb Cabbage; Head, Small              1/2 ts Salt
      1 tb Vegetable Oil                     1/2 ts Pepper
      2 ea Onions; Medium, Chopped           1/2 c  White Wine; Dry
    1/2 lb Pork; Lean, Cubed                   1 ts Vegetable Oil
      1 lb Ground Beef; Lean                   3 ea Bacon; Strips, Thick Sliced
      1 ts Caraway Seeds                  
 
  Remove outer, wilted cabbage leaves and core.  Place cabbage in a large pot
  of boiling water and simmer gently for 10 minutes.  Remove and drain.
  gently pull off 12 leaves and set aside.  Finely chop the rest of the
  cabbage.  Heat 1 T vegetable oil; add onions, pork, and ground beef.  Cook
  until lightly browned.  Drain off excess fat.  Add the chopped cabbage,
  caraway seeds, salt, and pepper.  Pour in the white wine.  Cover and simmer
  the mixture for 10 minutes, stirring often.  Grease an ovenproof dish with
  1 t of vegetable oil; line the dish with half the cabbage leaves. Spoon in
  the meat mixture, cover with the rest of the cabbage leaves. Cut bacon
  strips in half and arrange on top.  Place in preheated 350 degree F. oven;
  bake for approximately 45 minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Rindergulasch (Beef Goulash)
 Categories: German, Meats, Main dish
      Yield: 4 servings
 
      3 tb Vegetable Oil                       1 ts Paprika
      1 lb Round Steak; Cubed                1/4 ts Sugar
      3 ea Onions; Medium, Chopped             2 c  Water; Hot
    1/2 ts Salt                                1 tb Unbleached Flour
    1/4 ts Pepper                            1/4 c  Water; Cold
    1/2 ts Garlic Salt                       1/2 c  Cream; Heavy
 
  Heat vegetable oil in a large fry pan or Dutch oven.  Add meat cubes and
  brown well, approximately 10 minutes.  Stir in onions; cook until soft.
  Sprinkle with salt, pepper, garlic salt, paprika, and sugar.  Blend
  thoroughly.  Pour in hot water; cover and simmer gently about 1 1/2 hours.
   In a small jar or container, shake or blend flour with cold water.  Be
  sure to break up all lumps.  Add to meat about 7 minutes before the end of
  the cooking time.  Stir constantly until sauce is thickened and bubbling.
  Remove from heat; stir in cream.  Serve with noodles, accompanied by a
  tomato salad if desired.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Rindfleisch-eintopf (Beef Stew)
 Categories: German, Meats, Main dish
      Yield: 6 servings
 
    1/4 c  Shortening                          1 x  Pepper; To Taste
      3 lb Rump Roast; Boneless                2 ts Mustard; Dry
      2 c  Onions; Sliced                    1/2 ts Celery Seed
    1/4 c  Unbleached Flour                  1/4 c  Water
      2 tb Salt                                1 lb Tomatoes; (1 can)
      2 tb Sugar                          
 
  Melt shortening in a Dutch oven.  Add the meat and brown on all sides.
  Place the onions on top of the meat.  Mix the flour and seasonings with 1/4
  c water.  Blend with the tomatoes and add the misture to the dutch oven.
  Bake at 325 degrees F about 2 hours, until the meat is fork-tender. Serve
  with oven-browned potatoes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Rinderrouladen (Beef Rolls)
 Categories: German, Meats, Main dish
      Yield: 4 servings
 
      4 ea Sandwich Or Roll Steaks; *          1 ea Onion; Large, Chopped
      2 ts Mustard; Dijon-style              1/4 c  Vegetable Oil
    1/2 ts Salt                            1 1/2 c  Beef Broth; Hot
    1/4 ts Pepper                              4 ea Peppercorns
      2 ea Pickles; **                       1/2 ea Bay Leaf
      2 oz Salt Pork; ** OR                    1 tb Cornstarch
      2 ea Bacon; Strips **               
 
  *    Sandwich or roll steaks should weigh about 6 oz each. ** Pickles, Salt
  Pork or Bacon should be cut into long thin strips.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Lay steaks on a flat surface.  Spread each with mustard; sprinkle with salt
  and pepper.  Divide pickles, salt pork (or bacon), and onion among the
  steaks equally.  Roll up steaks jelly-roll fashion; secure with beef-roll
  clamps, toothpicks, or thread.  Heat oil in a heavy saucepan, add the steak
  roll, and brown well on all sides, about 15 minutes.  Pour in hot beef
  broth, peppercorns, and bay leaf.  Cover and simmer for 1 hour and 20
  minutes.  Remove beef rolls, discard clamps, and arrange on a preheated
  platter.  Blend cornstarch with a small amount of cold water, stir into
  gravy and bring to a boil.  Boil until gravy is thick and bubbly. Correct
  seasonings and serve separately.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Rostbraten mit Pilzfulle (Beef Roast With Mushroom Stuffing)
 Categories: Beef, German, Meats, Main dish
      Yield: 6 servings
 
-----------------------------------ROAST-----------------------------------
    1/2 ts Salt                                2 lb Flank Steak
    1/4 ts White Pepper                        1 ts Mustard; Dijon Style

-----------------------------MUSHROOM STUFFING-----------------------------
      2 tb Vegetable Oil                       1 tb Tomato Paste
      1 ea Onion; Small, Chopped             1/2 c  Bread Crumbs; Dried
      4 oz Mushroom Pieces; *                1/4 ts Salt
    1/2 c  Parsley; Chopped                  1/4 ts Pepper
      2 tb Chives; Chopped                     1 ts Paprika

-----------------------------------GRAVY-----------------------------------
      3 ea Bacon; Strips, Cubed                1 ts Mustard; Dijon Style
      2 ea Onions; Small, Fine Chopped         2 tb Tomato Catsup
      1 c  Beef Broth; Hot                
 
  *  Mushrooms should be 1 4 oz can of mushroom pieces drained and chopped.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Lightly salt and pepper flank steak.  Spread one side with mustard. To
  prepare stuffing, heat vegetable oil in a frypan, add onion and cook for 3
  minutes, until lightly browned.  Add mushroom pieces; cook for 5 minutes.
  Stir in parsley, chives, tomato paste, and bread crumbs.  Season with salt
  and pepper and paprika.  Spread stuffing on mustard side of the flank
  steak, roll up jelly-roll fashion and tie with thread or string. To prepare
  gravy, cook bacon in a Dutch oven until partially done.  Add the meat roll
  and brown on all sides, approximately 10 minutes.  Ad onions and saute for
  5 minutes.  Pour in the beef broth, cover Dutch oven, and simmer for 1
  hour.  Remove meat to a preheated platter.  Season pan juiceswith mustard.
  Salt and pepper to taste; stir in catsup.  Serve the gravy separately.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Sauerbraten Mit Ingwer Kuchen Sosse(Saurebraten&Gingersanps)
 Categories: German, Beef, Meats, Main dish, Cookies
      Yield: 10 servings
 
      4 lb Rump Roast; Beef, Boneless        1/2 c  Cider Vinegar
      2 ea Onions; Thinly Sliced             1/4 c  Vegetable Oil
      8 ea Peppercorns                       1/2 ts Salt
      4 ea Cloves; Whole                       2 c  Water; boiling
      1 ea Bay Leaf                           10 ea Gingersnaps
      1 c  White Vinegar; Mild               1/2 c  Sour Cream
      1 c  Water                               1 tb Unbleached Flour
 
  Place the beef roast in a deep ceramic or glass bowl.  Add onions,
  peppercorns, cloves, and bay leaf.  Pour white vinegar and cider vinegar
  over the meat; chill, covered, for 4 days.  Turn meat twice each day.
  Remove the meat from the marinade, dry it well with paper towels, and
  strain the marinade into a bowl.  Reserve onions and 1 cup marinade.  In a
  Dutch oven brown the meat on all sides in hot vegetable oil.  Sprinkle meat
  with salt.  Pour boiling water around the meat. sprinkle in crushed
  gingersnaps, and simmer covered for 1 1/2 hours.  Turn often.  Add 1 cup of
  reserved marinade and cook meat 2 hours or more, until tender.  Remove the
  meat and keep it warm.  Strain the cooking juices into a large saucepan. In
  a small bowl mix sour cream with flour.  Stir it into the cooking juices
  and cook, stirring, until sauce is thickened and smooth. Slice meat in 1/4
  inch slices; add to hot gravy.  Arrange meat on a heated plater and pour
  extra sauce over it.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Sauerbraten Klopse (Sauerbraten Meatballs)
 Categories: German, Meats, Main dish, Beef
      Yield: 4 servings
 
      1 lb Ground Beef; Lean                   2 tb Vegetable Oil
    1/4 c  Milk                              1/2 c  Vinegar
    1/4 c  Bread Crumbs; dry                 3/4 ts Ginger; Ground
    1/8 ts Cloves; Ground                      1 ea Bay Leaf
    1/8 ts Allspice; Ground                    4 tb Sugar; Brown
    1/2 ts Salt                                2 tb Unbleached Flour
      1 x  Pepper; To Taste               
 
  Mix beef, milk, crumbs, cloves, allspice, salt and pepper.  Form into
  meatballs.  Brown meatballs in hot oil.  Drain off fat.  Add 1 cup water,
  vinegar, ginger, bay leaf, and brown sugar.  Cover and simmer 1/2 hour.
  Skim off fat.  Remove meatballs and keep them warm.  Mix flour and 2 T
  water.  Slowly stir into the pan juices to make gravy.  Pour gravy over
  meatballs.  Serve with buttered noodles.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Konigsberger Klopse (Konigsberg Meatballs)
 Categories: German, Beef, Meats, Main dish
      Yield: 4 servings
 
---------------------------------MEATBALLS---------------------------------
      1 ea Hard Roll                           1 ea Onion; Small, Chopped
    3/4 c  Water                               1 ea Egg; Large
      1 lb Ground Beef; Lean                 1/2 ts Salt
      1 ea Bacon; Strip, Diced               1/4 ts Pepper; White
      4 ea Anchovy Fillets; Diced        

-----------------------------------BROTH-----------------------------------
      6 c  Water                               1 ea Onion; Small, Peeled, Halved
    1/2 ts Salt                                6 ea Peppercorns
      1 ea Bay Leaf                      

-----------------------------------GRAVY-----------------------------------
  1 1/2 tb Butter or Margarine               1/2 ts Mustard; Prepared
  1 1/2 tb Unbleached Flour                    1 ea Egg Yolk; Large
      1 tb Capers                            1/4 ts Salt
      1 ea Lemon Juice; Of 1/2Med.Lemon      1/4 ts Pepper; White
 
  Meatballs: Soak the roll in the water for about 10 minutes. Squeeze it dry;
  place in mixing bowl with the ground beef. Add the bacon, anchovy fillets,
  onion, egg, salt and pepper. Mix thoroughly. Prepare broth by boiling the
  water, seasoned with salt, bay leaf, onion, and peppercorns.  Shape the
  meat mixture into balls about 2 inches in diameter.  Add to the boiling
  broth and simmer over low heat for 20 minutes.  Remove meatballs with a
  slotted spoon, set aside, and keep warm. Gravy: To prepare gravy, heat
  butter in a frypan and stir in flour.  Cook for 3 minutes, stirring
  constantly.  Slowly blend in 2 cups of reserved broth. Add the drained
  capers, lemon juice, and mustard.  Simmer for 5 minutes. Remove a small
  amount of the sauce to blend with the egg yolk.  Stir egg yolk back into
  the sauce.  Season with salt and pepper. To Serve: Place reserved meatballs
  into the gravy and reheat if necessary.  Serve on a preheated platter.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Hochrippe Und Sauerkraut (Spareribs And Sauerkraut)
 Categories: German, Meats, Pork, Main dish, Vegetables
      Yield: 4 servings
 
     32 oz Sauerkraut; Canned (2 Cans)       1/2 ts Caraway Seeds
      3 lb Spareribs; Country Style          1/2 ts Pepper
      2 ts Paprika                            10 ea Bacon; Slices,Rolled InFlour
      6 ea Beef Bouillon Cubes            
 
  Rinse and drain the sauerkraut.  Place sauerkraut in large 4-quart
  casserole.  Add 2 qts. hot water.  Add uncooked spareribs, paprika,
  bouillon cubes, caraway seeds, and pepper.  Cook covered, over low heat, 3
  to 4 hours.  Fry floured bacon slices.  Break bacon into saurkraut. Remove
  bones from the sauce before serving.  Serve with dark bread and steins of
  beer.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Bayerischer Mit Spargel (Barvarian Veal With Asparagus)
 Categories: German, Veal, Meats, Main dish, Vegetables
      Yield: 6 servings
 
      2 lb Veal; Cubed                         2 c  Beef Broth
      2 tb Vegetable Oil                       3 tb Unbleached Flour
      1 ea Onion; Large, Chopped             1/2 ts Salt
      1 c  Carrots; Chopped                    1 x  Pepper;Fresh Ground,To Taste
      1 tb Parsley; Chopped                   20 oz Frozen Asparagus; * OR
    1/4 c  Lemon Juice; Fresh                  2 lb Asparagus; Fresh **
 
  *   Frozen Asparagus should be tips and pieces. (2 boxes (10 Oz Each)) **
  Fresh Asparagus should be cleaned and cut into 1-inch pieces.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  In a Dutch oven brown the veal in hot oil.  Add onion and carrots.  Cook
  until onion is transparent.  Stir in parsley.  Mix lemon juice, broth,
  flour and seasonings until well-blended.  Pour over meat.  Cover and bake
  in preheated 325 degree F oven 1 1/2 hours or until meat is tender.  Add
  more broth if needed.  Cook asparagus until tender-crisp.  Stir into veal
  and serve immediately.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Schwalbennester (Barvarian Veal)
 Categories: German, Meats, Veal, Main dish
      Yield: 4 servings
 
      1 lb Veal; Cut In 4 Thin Slices          2 tb Vegetable Oil
    1/2 ts Salt                                1 ea Onion; Medium, Diced
    1/8 ts Sugar                             3/4 c  Beef Bouillon; Heated
    1/2 ts Pepper; White                       1 tb Tomato Paste
      1 tb Mustard; Dijon Style                2 tb Unbleached Flour
      4 ea Bacon; Slices                     1/4 c  Red Wine
      4 ea Eggs; Large, Hard Cooked       
 
  Dry veal on paper towels.  Roll in a mixture of salt, sugar, white pepper,
  and mustard.  Place a bacon slice on top of each piece of veal.  Place an
  unsliced egg on top of the bacon.  Rollup each slice of veal (jelly-roll
  fashion) and tie together with string.  Heat oil in frypan and brown veal
  rolls well on all sides.  Add onion; saute for 3 minutes.  Add the hot
  bouillon; cover and simmer gently 25 minutes.  Remove the veal from the
  pan.  Remove the strings from the veal and keep veal warm on a serving
  platter.  Add tomato paste to the pan drippings; stir.  Thoroughly mix
  flour and red wine to remove all lumps.  Add to sauce and cook until
  mixture thickens.  Add warm veal rolls and heat through.  Before serving,
  place veal rolls on a platter, pour sauce over the rolls and serve with
  pureed potatoes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Gefullte Kalbsbrust (Stuffed Veal Breast)
 Categories: German, Meats, Main dish, Veal
      Yield: 4 servings
 
    1/2 lb Ground Beef; Lean                   4 lb Breast Of Veal; With Brisket
    1/4 lb Ground Pork                         3 tb Shortening
      1 ea Egg; Large                          2 ts Paprika
      1 c  Bread Crumbs; Soft                  2 ea Bay Leaves
      1 tb Lemon Juice                         6 ea Cloves; Whole
    1/8 ts Nutmeg                            1/2 ts Rosemary
    1/2 ts Salt                              1/2 ts Basil
      1 x  Pepper; To Taste                    2 c  Water
 
  Mix ground meats, egg, bread crumbs, lemon juice, netmeg, salt, and pepper
  for stuffing.  Stuff pocket of veal breast.  Sew closed or use toothpicks
  or skewers.  Brown roast in melted shortening in ovenproof casserole.  To
  the drippings add paprika, bay leaves, cloves, rosemary, basil, and 2 cups
  water.  Bake in a covered casserole at 325 degrees F for 2 hours or until
  veal is tender.  Slice veal and serve immediately.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Kalsbrust Mit Krauterfullung (Veal Breast / Herb Stuffing)
 Categories: German, Meats, Veal, Main dish
      Yield: 6 servings
 
-------------------------------HERB STUFFING-------------------------------
      3 ea Bacon; Strips                     1/2 lb Ground Beef; Lean
      1 ea Onion; Medium                     1/2 c  Bread Crumbs; Dry
      4 oz Mushroom Pieces; (1 can)            3 ea Eggs; Large
    1/4 c  Fresh Parsley; Chopped            1/3 c  Sour Cream
      1 tb Dill; Fresh, Chopped              1/2 ts Salt
      1 ts Tarragon Leaves; Dried            1/4 ts Pepper
      1 ts Basil Leaves; Dried           

------------------------------------VEAL------------------------------------
      3 lb Boned Veal Breast; OR               1 tb Vegetable Oil
      4 lb Boned Leg Of Veal                   2 c  Beef Broth; Hot
    1/2 ts Salt                                2 tb Cornstarch
    1/4 ts Pepper                            1/2 c  Sour Cream
 
  Stuffing: To prepare stuffing, dice bacon and onion. Cook bacon in a frypan
  until partially cooked; add onion and cook for 5 minutes. Drain and chop
  mushrooms, add to frypan and cook for another 5 minutes.  Remove mixture
  from heat, let cool and transfer to a mixing bowl.  Add herbs, ground beef,
  bread crumbs, eggs, and sour cream.  Mix thoroughly.  Season with salt and
  pepper. Veal: With a sharp knife, cut a pocket in the veal breast or leg.
  Fill with stuffing; close opening with toothpicks. (Tie with string if
  necessary.) Rub outside with salt and pepper. Heat oil in a Dutch oven.
  Place meat in the pan and bake in a preheated 350 degree F. oven about 1
  1/2 hours. Bast occasionally with beef broth. When done, place meat on a
  preheated platter. Pour rest of beef broth into the Dutch oven and scrape
  brown particles from the bottom. Bring pan drippings to a simmer.
  Thoroughly blend cornstarch with sour cream and add to pan drippings while
  stirring cook and stir until thick and bubbly. Slice veal breast and serve
  sauce separately.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Schweinekoteletts In Saurer Sahnesosse (Baked Pork Chops)
 Categories: German, Pork, Meats, Main dish
      Yield: 6 servings
 
      6 ea Pork Chops                        1/2 ts Salt
      1 ea Garlic Clove; Minced                1 x  Pepper; As Desired
      1 ts Caraway Seeds; Crushed              1 c  White Wine; Dry
      2 ts Hungarian Paprika; Mild *           1 c  Sour Cream (Optional)
 
  *  Use only Hungarian mild Paprika.  It is available at most larger stores
     and at specialty shops.
  +++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Place the pork chops in an ovenproof casserole.  Mix the remaining
  ingredients, except sour cream, and pour over the chops.  Marinate the
  chops 2 to 3 hours in the refrigerator.  Bake the chops, uncovered, in the
  marinade in a preheated 325 degree F. oven for 1 hour or until tender. Add
  more wine if necessary.  Stir sour cream into pan juices and heat through
  but DO NOT boil.  Serve chops with sour-cream gravy and buttered noodles or
  dumplings.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Kapernschnitzel (Veal Cutlets With Capers)
 Categories: German, Veal, Meats, Main dish
      Yield: 4 servings
 
     24 oz Veal Cutlets (4 @ 6oz each)         1 tb Vegetable Oil
      2 tb Lemon Juice                         2 oz Capers; Drained(1/2 Sm. Jar)
    1/2 ts Salt                              1/4 c  White Wine; Dry
    1/8 ts Pepper                              1 ea Bay Leaf
    1/2 ts Paprika                             3 tb Evaporated Milk

----------------------------------GARNISH----------------------------------
      1 x  Pickled Beets; Sliced               4 ea Lettuce Leaves
 
  Sprinkle cutlets with lemon juice and season with salt, pepper and paprika.
  Heat oil in a frypan and fry cutlets for 3 minutes on the first side. Turn
  cutlets over and add drained capers to pan.  Fry again for 3 minutes;
  remove cutlets and arrange on a preheated platter.  Pour wine into pan,
  scraping loose any brown particles from bottom of frypan.  Add bay leaf,
  simmer liquid 3 minutes.  Remove bay leaf.  Blend in evaporated milk and
  adjust seasonings.  Pour over cutlets.  Cut beets into strips and arrange
  on lettuce leaves as a garnish.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Kirsch-Schnitzel (Veal Cutlets With Cherry Sauce)
 Categories: German, Meats, Veal, Main dish, Fruits
      Yield: 4 servings
 
      4 ea Veal Cutlets; Lean *              1/4 c  Red Wine
      1 tb Vegetable Oil                       2 tb Evaporated Milk
    1/2 ts Salt                               16 oz Cherries;Tart, Canned, Drain
    1/8 ts Pepper; White                 

----------------------------------GARNISH----------------------------------
      1 x  Parsley                        
 
  *  Veal cutlets should weigh about 6 oz each.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Pat cutlets dry with paper towels.  Heat oil in frypan and brown cutlets on
  each side approximately 3 minutes.  Season with salt and pepper. Remove
  cutlets from pan and keep them warm.  Blend wine and evaporated milk in a
  pan and simmer for 3 minutes.  Add cherries; heat through and adjust
  seasonings.  Return cutlets to sauce and reheat, but DO NOT boil. Arrange
  cutlets on preheated platter, pouring cherry sauce around them. Garnish
  with parsley.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Kalbssxhnitzel In Currysosse (Veal Steaks / Lemon & Curry)
 Categories: German, Veal, Meats, Main dish
      Yield: 4 servings
 
      1 lb Veal Cutlets; Sliced Thin           2 tb Evaporated Milk
    1/2 ts Salt                                2 tb Tomato Paste
    1/4 ts Pepper                              1 ea Lemon; Juiced
    3/4 ts Curry Powder                       10 ea Parsley Sprigs; Chopped
      3 tb Vegetable Oil                       2 tb Cognac Or Brandy
      2 ea Onions; Diced                  
 
  Season veal with salt, pepper and 1/2 t curry powder.  Heat oil; brown veal
  slices on both sides.  Remove meat and reserve.  Add onions; saute until
  softened.  Add evaporated milk and tomato paste.  Cook until bubbly. Add
  lemon juice, rest of curry powder, and chopped parsley sprigs.  Return veal
  slices to the sauce.  Add the cognac or brandy; heat through.  Serve on
  preheated platter.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Kalbsschnitzel Mit Joghurt (Veal Steaks With Yogurt)
 Categories: German, Veal, Meats, Main dish
      Yield: 4 servings
 
      1 lb Veal; Sliced Thin                   4 ea Apples; Med. Peel And Slice
    1/2 ts Salt                              1/2 c  Evaporated Milk
    1/4 ts Pepper                              8 oz Yogurt; Small Container
      3 tb Vegetable Oil                  
 
  Rub veal steaks with salt and pepper.  Heat oil and cook veal slices about
  2 minutes on each side.  Place veal in an ovenproof casserole.  Add cored,
  sliced apples.  Blend evaporated milk and yogurt together.  Spread over
  apples.  Place in a preheated 325 degree F. oven; cook just until bubbly,
  about 20 to 30 minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Kalbsschnitzel Mit Feinen Gemusen (Veal Rounds / Vegetables)
 Categories: German, Veal, Meats, Main dish, Vegetables
      Yield: 4 servings
 
    1/2 ts Salt; Or To Taste                   4 tb Butter
    1/4 ts Pepper; Or To Taste                 4 ea Stewed Tomatoes; Whole
    1/4 ts Paprika; Or To Taste               12 ea White Asparagus Spears; *
      4 ea Veal Fillets; Cut 1/4" Thick      1/4 lb Mushrooms; Fresh, Sliced
 
  *  Asparagus Spears should be canned.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Sprinkle salt, pepper, and paprika over the veal slices.  Saute in butter
  until browned.  On each fillet place 1 stewed tomato, 3 spears asparagus
  and a heaping T of mushrooms.  Cook gently.  Pour cooking juices over the
  fillets while cooking.  Cook uncovered until mushrooms are just tender.
  Serve with pureed potatoes and a salad.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Tomatensalat (Tomato Salad)
 Categories: German, Vegetables, Salads
      Yield: 4 servings
 
      5 ea Tomatoes; Med., Chopped           1/4 ts Pepper; Freshly Ground
      1 tb Sugar                             1/2 c  Vegetable Oil
      1 ts Salt                                6 tb Vinegar
      1 ts Basil; Dried                        1 tb Worcestershire Sauce
    1/4 ts Thyme; Dried                        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: German, Salads, Vegetables
      Yield: 4 servings
 
      1 lb Green Beans; Fresh *                3 tb Vegetable Oil
      1 x  ;Boiling Salted Water               2 ea Onions; Med., Thinly Sliced
    1/4 c  Stock; **                         1/2 ts Dried Dillseed
      3 tb Vinegar                             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: German, Salads, Vegetables
      Yield: 6 servings
 
      2 ea Red Beets; Bunches            

----------------------------------MARINADE----------------------------------
      2 tb ;Water                              1 ts Horseradish
    1/4 c  Vinegar                           1/4 ts Cloves; Ground
      2 tb Caraway Seeds                     1/2 ts Salt
      1 ts Sugar                             1/4 ts Pepper
      2 tb Onion; Minced                       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: German, Salads, Vegetables, Fruits
      Yield: 4 servings
 
      2 c  Cabbage; Raw, Shredded          1 1/2 ts Lemon Juice
      1 ea Apple; Med., Diced, Unpeeled      1/4 ts Salt
      1 tb Lemon Juice                         1 tb Sugar
    1/2 c  Raisins                           1/2 c  Sour Cream
    1/4 c  Pineapple Juice                
 
  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: German, Salads, Vegetables
      Yield: 4 servings
 
      5 ea Bacon; Slices                       2 tb Vegetable Oil
      1 ts Sugar                             1/2 ts Salt
      2 tb Vinegar                           1/4 ts Pepper
    1/4 c  Wine; Red or White                  1 tb Caraway Seeds
    1/2 ea Red Cabbage; Head, Shredded    
 
  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: German, Salads, Vegetables
      Yield: 4 servings
 
      2 ea Cucumbers; Medium                 1/8 ts Pepper
  1 1/2 tb Sugar                             1/2 c  Sour Cream
  1 1/2 tb Cider Vinegar                       1 tb Parsley; Fresh, Minced
    1/2 ts Salt                           
 
  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: German, Salads, Vegetables
      Yield: 4 servings
 
      6 ea Potatoes; Medium                    2 tb Unbleached Flour
      4 ea Bacon; Slices                     1/2 ts Mustard; Dry
      1 tb Onion; Chopped                      1 tb Sugar
      1 ea Celery; Stalk, Chopped              1 c  Beer; Any Brand
      1 ts Salt                              1/2 ts Tobasco Sauce
      2 tb Butter                              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: German, Salads, Vegetables
      Yield: 4 servings
 
      4 c  Potatoes; *                       1/3 c  Onion; Chopped
      2 c  Chicken Broth; **                 1/2 ts Sugar
    1/2 ts Salt                                2 tb Lemon Juice
    1/4 c  Vegetable Oil                       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: German, Salads, Vegetables
      Yield: 6 servings
 
      6 ea Potatoes; Large *                   3 tb Vinegar
      1 x  ;Boiling Water                    1/2 ts Mustard; Prepared
    1/2 ts Salt                                1 ts Sugar
      1 ea Onion; Medium, Minced               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: Bayerischer Wurstsalat (Barvarian Sausage Salad)
 Categories: German, Salads, Vegetables, Meats
      Yield: 4 servings
 
    1/2 lb Knockwurst; Cooked / Cooled       1/2 ts Salt
      2 ea Pickles; Small                    1/4 ts Pepper
      1 ea Onion; Medium                     1/4 ts Paprika
      3 tb Vinegar                           1/4 ts Sugar
      1 tb Mustard; Prepared *                 1 tb Capers
      2 tb Vegetable Oil                       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: Sauerkrautsalat Mit Schinken (Sauerkraut Salad With Ham)
 Categories: German, Salads, Vegetables, Meats
      Yield: 4 servings
 
      1 lb Sauerkraut; (1 Lb Can)              6 oz Ham; Cooked
    1/2 lb Blue Grapes                   

----------------------------------DRESSING----------------------------------
    1/2 c  Yogurt                            1/4 ts Pepper; White
    1/4 ts Salt                                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: Heringstopf Mit Saurer Sahne (Herring Salad With Sour Cream)
 Categories: German, Salads, Fruits, Vegetables
      Yield: 4 servings
 
------------------------------SOUR-CREAM SAUCE------------------------------
      1 c  Sour Cream                        1/2 x  Lemon; Juice Only
    1/2 c  Yogurt                            1/4 ts Sugar

-----------------------------------SALAD-----------------------------------
      2 ea Onions; Small                       2 ts Dill; Fresh OR
      2 ea Apples; Medium, Tart              1/2 ts Dillweed; Dried
      8 ea Herring Fillets; Marinated     
 
  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: German, Salads, Vegetables, Fish
      Yield: 4 servings
 
      8 oz Pickled Herring; Drained            2 ts Onion; Grated
    1/2 ea Green Pepper; Seed And Dice         2 tb Vegetable Oil
      1 ea Apple; Tart, Core And Dice          1 tb Vinegar
      1 ea Orange; Sectioned And Diced         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: German, Salads, Vegetables, Fruits
      Yield: 4 servings
 
      1 ea Honeydew Melon; Small               1 x  Lettuce Leaves
      2 ea Oranges                            12 ea Walnut Halves
      1 c  Blue Grapes                   

----------------------------------DRESSING----------------------------------
      8 oz Yogurt; (1 Container)               2 tb Evaporated Milk
      1 tb Lemon Juice                         1 x  Salt; Dash
      1 tb Orange Juice                        1 x  White Pepper; Dash
      1 tb Tomato Catsup                  
 
  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: Hamburger Fischsalat (Hamburg-Style Fish Salad)
 Categories: German, Salads, Fish, Cheese/eggs
      Yield: 4 servings
 
      1 tb Butter                              4 ea Eggs; Large, Hard Cooked
      1 lb White Fish Fillets; *               2 ea Pickles; Dill
    1/2 c  ;Hot Water                          1 tb Capers

-----------------------------------SAUCE-----------------------------------
      2 tb Mayonnaise                          1 ts Mustard; Dijon-style
      2 tb Sour Cream                        1/2 ts Salt
      2 ts Lemon Juice                       1/4 ts Pepper; White

----------------------------------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: Braune Zucker Platzchen (Brown Sugar Cookies)
 Categories: German, Cookies, Desserts
      Yield: 6 servings
 
  1 1/2 c  Brown Sugar; Frimly Packed          1 ts Cinnamon
    2/3 c  Shortening                        1/2 ts Cloves
      2 ea Eggs; Large                       1/4 ts Salt
      2 tb Milk                                2 c  Unbleached Flour
      1 tb Orange Rind; Grated                 1 c  Raisins
      2 ts Baking Powder                     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: German, Cookies, Desserts
      Yield: 6 servings
 
    1/2 c  Butter Or Margarine               1/4 ts Salt
    1/4 c  Shortening                          2 ts Baking Soda
      1 c  Brown Sugar; Firmly Packed          1 ts Cinnamon
      1 ea Egg; Large                        1/2 ts Ginger
    1/4 c  Molasses                          1/2 ts Cloves; Ground
  2 1/2 c  Flour; Unbleached, Unsifted       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: German, Cookies, Desserts
      Yield: 10 servings
 
      1 c  Butter; (No Margarine)              1 ts Almond Or Lemon Extract
    2/3 c  Confectioners' Sugar            2 1/4 c  Flour; Unbleached, Unsifted
      1 ea Egg; Large                        1/4 ts Salt
      1 ea Egg Yolk; Large                   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: German, Cookies, Desserts
      Yield: 10 servings
 
      1 pk Yeast; Active Dry                   1 c  Sour Cream
      4 c  Flour; Unbleached, Unsifted         3 ea Egg Yolks; Large
      1 c  Butter Or Margarine;Softened  

----------------------------------FILLING----------------------------------
      3 ea Egg Whites; Large                   1 c  Sugar; Or To Taste
      1 c  Nuts; Ground                        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: German, Cookies, Desserts
      Yield: 8 servings
 
      1 c  Butter Or Margarine             2 1/2 c  Flour; Unbleached
    3/4 c  Sugar                               1 c  Almonds; Ground
      1 ts Vanilla Extract                     1 x  Confectioners' Sugar
  1 1/2 ts Almond Extract                 
 
  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: German, Cookies, Desserts
      Yield: 24 servings
 
  2 1/2 c  Sugar                               1 ea Egg White; Large, Beaten
      2 c  Butter Or Margarine                 1 x  Sugar
      2 ea Eggs; Large                         1 x  Cinnamon
      4 c  Flour; Unbleached, Unsifted         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: German, Cookies, Desserts
      Yield: 12 servings
 
      1 ts Cinnamon                          1/2 c  Almonds, Ground
      1 ts Allspice; Ground                    1 ts Lemon Rind; Grated
    1/4 ts Cloves; Ground                      2 ea Eggs; Large
    1/2 ts Salt                              3/4 c  Sugar
  2 1/4 c  Flour; Unbleached, Unsifted       3/4 c  Honey
    1/2 ts Baking Powder                     1/2 c  Milk

--------------------------------ALMOND GLAZE--------------------------------
      1 c  Confectioners' Sugar                1 ts Rum
    1/2 ts Almond Extract                      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: German, Cookies, Desserts, Holiday, Christmas
      Yield: 12 servings
 
      4 c  Flour; Unbleached, Unsifted     1 1/4 c  Honey
      1 ts Baking Powder                       2 tb Butter; (No Margarine)
      1 ts Cinnamon                            2 ea Eggs; Large
      1 ts Cloves; Ground                      1 c  Confectioners' Sugar
    1/2 ts Mace                                1 ts Vanilla
      1 ts Allspice; Ground                    1 x  ; Water
      1 x  Black Pepper; As Desired       
 
  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: German, Vegetables
      Yield: 6 servings
 
      2 lb Asparagus; Fresh, Any Color         3 tb Parmesan Cheese; Grated
      1 x  ;Water, Boiling Salted              1 ea Egg; Large, Hard-cooked
    1/4 c  Butter                         
 
  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: 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 ea 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: Rosenkohl In Bier Gedunstet (Brussels Sprouts In Beer)
 Categories: German, Vegetables
      Yield: 4 servings
 
      1 lb Brussels Sprouts; Fresh           1/2 ts Salt
      1 x  Beer; Any Brand, To Cover           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: German, Vegetables
      Yield: 4 servings
 
      2 tb Vegetable Oil                       1 ea Onion; Small, Chopped
      3 c  Cabbage; Finely Shredded          1/2 ts Salt
      1 c  Celery; Chopped                   1/4 ts Pepper
      1 ea Green Pepper; Small, Chopped   
 
  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: German, Vegetables
      Yield: 6 servings
 
    1/4 c  Butter                            1/3 c  Brown Sugar
      4 ea Apples; Med., Peel, Slice           2 ea Bay Leaves
    1/2 ea Onion; Red, Chopped               1/4 c  Vinegar
      1 ea Red Cabbage; Head,Fine Shred      1/4 c  Butter
      1 c  Red Wine                            1 x  Lemon Juice;Of 1/2 Med.Lemon
      4 ea Cloves; Whole                  
 
  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: German, Vegetables
      Yield: 4 servings
 
      4 ea Carrots; Large                    1/4 ts Salt
      1 tb Butter                              1 ts Sugar
      1 c  Dark Beer; Any Brand           
 
  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: German, Vegetables
      Yield: 4 servings
 
      2 lb Mushrooms; Fresh                  1/4 ts Paprika
    1/4 lb Bacon; Diced                        1 x  Nutmeg; Pinch of
    1/4 c  Butter Or Margarine                 1 x  Mace; Pinch Of
      2 ea Onions; Large, Diced                1 c  Cream; Heavy
      1 c  White Wine                          1 x  Lemon Juice; 1/2 Med Lemon
    1/2 ts Salt                                2 ea Parsley; Sprigs
    1/4 ts Pepper                         
 
  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: German, Vegetables
      Yield: 4 servings
 
      4 ea Tomatoes; Large *                   1 ea Garlic; Clove, Large, Minced
      1 c  Vegetable Oil                       1 tb Basil; Fresh, Chopped
    1/4 c  Wine Vinegar                        2 ea Thyme; Sprigs, Fresh,Chopped
    1/4 ts Mustard; Dry                        1 ea Marjoram; Fresh, Sprig, Chop
      1 ts Salt                                1 tb Scallion; Minced
    1/4 ts Black Pepper                   
 
  *    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: German, Vegetables
      Yield: 4 servings
 
      8 ea New Potatoes; Boiled In Skin      3/4 c  Sugar
      1 ea Onion; Medium, Diced                4 ea Bacon; Slices, Cut Up
    1/4 ts Salt                              3/4 c  Vinegar
    1/4 ts Pepper                         
 
  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: German, Vegetables
      Yield: 4 servings
 
      2 tb Vegetable Oil                       1 ts Sugar
      2 ea Onions; Small, Sliced               1 ea Apple; Large, Tart, *, OR
      2 lb Red Cabbage; Shredded             1/2 c  Applesauce
      2 tb Vinegar                           1/2 c  Red Wine
      1 x  Salt; To Taste                    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: Kohl Westfalisch (Westphalian Cabbage)
 Categories: German, Vegetables
      Yield: 4 servings
 
      2 lb Cabbage; (1 Head) Approx Wt.        3 ea 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: Erbsenpuree (Yellow Split-Pea Puree)
 Categories: German, Vegetables
      Yield: 6 servings
 
      2 c  Yellow Split-peas; Dry            1/8 ts Thyme; Dried
      6 c  Stock, Broth; Or Water              1 ts Salt
      1 ea Onion; Large, Whole                 1 ea Onion; Small, Minced
      1 ea Carrot; Large                       2 tb Butter; Melted
      1 ea Turnip or Parsnip; Large            2 tb Unbleached Flour
    1/8 ts Marjoram; Dried                
 
  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: German, Vegetables
      Yield: 4 servings
 
      5 ea Potatoes; Medium                    1 x  Pepper; Freshly Ground
      1 x  ;Boiling Water                    1/2 c  Sour Cream
    1/2 ts Salt                                1 tb Horseradish
      2 tb Butter                              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: German, Vegetables
      Yield: 4 servings
 
  2 1/2 c  Potatoes; (2 Large) *               1 ea Egg; Large, Beaten
      3 c  ;Water                              2 tb Milk
      1 ts Lemon Juice                       1/2 ts Salt
      1 ea Potato; Boiled, Mashed              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: Bayerische Vanillecreme (Bavarian Vanilla Cream)
 Categories: German, Special, Desserts
      Yield: 6 servings
 
      2 pk Gelatin; Unflavored             1 1/2 c  Milk; Scalded
    1/2 c  ;Water, Cold                        1 c  Ice Cream; Vanilla
      9 tb Sugar                               1 ts Vanilla
      1 tb Cornstarch                          1 c  Cream; Heavy, Whipped
      2 ea Eggs; Large, Beaten            
 
  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: German, Special, Desserts
      Yield: 6 servings
 
      1 qt Strawberries; Fresh               1/2 c  ;Water, Cold
    3/4 c  Sugar                               2 ts Lemon Juice
      1 tb Gelatin; Unflavored,(1 env.)        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: Beef And Lentil Stew
 Categories: Hamburger, Main dish, Meats, Soups, Vegetables
      Yield: 6 servings
 
      1 lb Lean Ground Beef                    3 c  Water
    1/2 c  Onion; Chopped, 1 Md              1/4 c  Red Wine; Optional
      1 ea Clove Garlic; Minced                1 ea Bay Leaf
      4 oz Mushroom Stems & Pieces;1 Cn        2 tb Parsley; Snipped
     16 oz Stewed Tomatoes; 1 Cn               1 ts Salt
      1 ea Celery Stalk; Sliced                1 ts Beef Bouillon; Instant
      1 ea Carrot; Lg, Sliced                1/4 ts Pepper
      1 c  Lentils; Uncooked              
 
  Cook and stir the meat, onion and the garlic in a Dutch oven until the meat
  is brown.  Drain off the excess fat.  Stir in the undrained mushrooms, and
  the remaining ingredients.  Heat to boiling then reduce the heat, cover,
  and simmer, stirring occasionally, until the lentils are tender, about 40
  minutes.  Remove the bay leaf and serve.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Basic Meat Loaf
 Categories: Hamburger, Main dish, Meat loaf, Meats
      Yield: 6 servings
 
  1 1/2 lb Lean Ground Beef                    1 ts Salt
      3 ea Bread Slices; *                   1/2 ts Mustard, Dry
      1 ea Egg; Lg                           1/4 ts Pepper
      1 c  Milk                              1/4 ts Sage
    1/4 c  Onion; Chopped, 1 Sm              1/8 ts Garlic Powder
      1 tb Worcestershire Sauce              1/2 c  Sauce **
 
  *     You can substitute 1/2 Cup of Dry Bread Crumbs or 1/2 Cup of Wheat **
  You can use catsup, chili sauce or barbecue sauce as a topping in
  ~-------------------------------------------------------------------------
  Heat the oven to 350 degrees F.  Mix all the ingredients except the catsup
  together.  Spread the meat mixture into an ungreased loaf pan, 9 X 5 X
  3-inches or shape into a loaf in an ungreased baking pan.  Spoon catsup
  onto the loaf and bake, uncovered, for 1 to 1 1/4 hours or until done.
  Drain off the excess fat and serve sliced on a heated platter. NOTE: For
  leftover meat loaf, try the following: BARBECUED MEAT LOAF: For four
  1/2-inch slices of meat loaf, mix 1/2 cup of barbecue sauce and 2 tb of
  water in a skillet.  Place the slices of meatloaf in the skillet, turning
  to coat all sides with the barbecue sauce.  Cover and cook over low heat,
  brushing the sauce on the slices occasionally, until the meat is hot, about
  10 to 15 minutes. POTATO-TOPPED MEAT LOAF: For four 1/2-inch slices of meat
  loaf, prepare some instant mashed potatoes, enough for 4 servings, as
  directed on the package and set aside.
   Set the oven control at broil/or 550 degrees F.  Broil the slices with the
  tops 3 to 4 inches from the heat for 5 minutes.  Spread the potatoes on the
  slices and sprinkle with shredded Cheddar cheese.  Broil until the cheese
  is melted, about 2 minutes and serve hot. SOUPED-UP MEAT LOAF: For four
  1/2-inch slices of meat loaf, mix 1/2 to 1 can of your favorite condensed
  cream soup, such as cream of mushroom, (10 3/4 oz size) and 1/4 to 1/2 cup
  of milk in a skillet.  Heat to boiling, stirring frequently. Reduce the
  heat and place the slices in the skilled, turning to coat all sides with
  the sauce.  Cover and simmer until the meat is hot, 10 to 15 minutes and
  serve.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cheese Potato Meat Loaf
 Categories: Cheese, Hamburger, Main dish, Meat loaf, Meats
      Yield: 6 servings
 
      1 x  Basic Meat Loaf; Recipe # 8         1 x  Potatoes; Instant Mashed
    1/4 c  Blue Cheese; Crumbled               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: Cheese, Hamburger, Main dish, Meat loaf, Meats
      Yield: 6 servings
 
      1 x  Basic Meat Loaf; Recipe # 8       1/2 c  Cheddar Cheese; Shredded
      1 x  Mashed Potatoes; Instant, *    
 
  *     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: Roast Meat Loaf
 Categories: Hamburger, Main dish, Meat loaf, Meats
      Yield: 8 servings
 
      2 lb Lean Ground Beef                1 1/2 ts Salt
    1/2 c  Onion; Chopped, 1 Md              1/2 ts Savory Or Thyme
      1 ea Egg; Lg                           1/4 ts Pepper
    1/2 c  Oats; Quick-Cooking               1/2 c  Catsup Or Chili Sauce
    1/2 c  Milk                                2 tb Brown Sugar; Packed
      1 tb Parsley; Snipped               
 
  Heat the oven to 350 degrees F.  Mix all the ingredients except the catsup
  and brown sugar together.  Press the mixture firmly in an ungreased loaf
  pan 8 1/2 X 4 1/2 X 2 1/2-inches.  Loosen the edge with a spatula and
  unmold the loaf in an ungreased baking pan 13 X 9 X 2-inches.  Mix the
  catsup and sugar then spoon onto the loaf.  Bake uncovered for about 1 to 1
  1/4 hours.  Remove the meat loaf to a plate and let stand for 10 minutes.
  Then slice and serve on a heated platter. NOTE: If you don't have a pan
  this size, just form the mixture into a loaf in the large baking pan.
  VARIATION: Roast Meat Loaf Ring: Press the meat mixture firmly into an
  ungreased 5 to 6 cup ring mold. Unmold in the baking pan by rapping mold
  against the bottom of the larger pan. Brush with the catsup mixture. Bake
  for about 50 minutes. If you desire, the hole in the ring can be filled
  with hot potato salad or creamed peas.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Onion Meat Loaf
 Categories: Hamburger, Main dish, Meat loaf, Meats
      Yield: 8 servings
 
      2 lb Lean Ground Beef                    3 tb Brown Sugar
  1 1/2 oz Onion Soup Mix; 1 pk                3 tb Catsup
    2/3 c  Milk                                1 tb Mustard; Prepared
      1 ea Egg; Lg                        
 
  Heat the oven to 350 degrees F.  Mix the meat, onion soup mix, milk and egg
  together.  Shape the mixture firmly into a loaf shape, in a 13 X 9 X 2-inch
  baking pan.  Mix the remaining ingredients together and spoon onto the
  loaf.  Bake, uncovered, for about an hour.  When done, remove the loaf to a
  plate and let stand for 10 minutes before slicing.  Serve on a heated
  platter.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Savory Stuffed Meat Loaf
 Categories: Hamburger, Main dish, Meat loaf, Meats, Vegetables
      Yield: 6 servings
 
  1 1/2 lb Lean Ground Beef                    1 tb Worcestershire Sauce
      2 ea Slices Bacon; Cut Up                1 ts Salt
    1/2 c  Milk                              1/2 ts Mustard; Dry
      1 ea Egg; Lg                           1/4 ts Pepper
    1/4 c  Bread Crumbs; Dry                 1/8 ts Garlic Powder
      2 tb Parsley; Snipped              

-----------------------------MEAT LOAF STUFFING-----------------------------
    1/2 c  Butter Or Margarine               1/4 ts Salt
    1/4 c  Onion; Chopped, 1 Sm              1/4 ts Sage
    1/2 c  Celery/Leaves; Chopped            1/8 ts Thyme
      2 c  Bread Crumbs; Fresh                 1 ds Pepper
 
  Heat the oven to 350 degrees F.  Mix all of the ingredients except the
  stuffing together.  Spread 2/3rds of the mixture into an ungreased loaf pan
  9 X 5 X 3-inches, pressing the mixture up the sides of the pan to within
  3/4 inch of the top.  Spoon the stuffing onto the mixture in the pan and
  then top with the remaining meat mixture covering the stuffing completely.
  Bake in the oven for 1 hour and 10 minutes.  Drain off the excess fat and
  let stand for 5 to 10 minutes before slicing into thick slices. Serve on a
  heated platter. MEAT LOAF STUFFING: Melt the butter in a large skillet. Add
  the onion and the celery and cook an stir until the onion is tender. Remove
  from the heat and stir in the remaining ingredients.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Zucchini Layered Meat Loaf
 Categories: Cheese, Hamburger, Main dish, Meat loaf, Vegetables
      Yield: 6 servings
 
      1 x  Recipe Basic Meat Loaf; *         1/2 c  Zucchini; Thinly Sliced
    1/2 c  Swiss Cheese; Shredded              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: Spooned Up Meat Loaf
 Categories: Cheese, Hamburger, Main dish, Meat loaf, Meats
      Yield: 6 servings
 
      2 lb Lean Ground Beef                  1/2 c  Dairy Sour Cream
  1 1/2 oz Onion Soup Mix; 1 pk                2 ea Eggs; Lg, Beaten
    1/2 c  Oats; Quick Cooking               1/4 c  Parmesan Cheese; Grated
    1/2 c  Water                          
 
  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: Saucy Mini-Loaves
 Categories: Hamburger, Main dish, Meat loaf, Meats, Vegetables
      Yield: 4 servings
 
      1 lb Lean Ground Beef                  1/8 ts Nutmeg
    1/2 c  Cracker Crumbs                    1/8 ts Pepper
 10 3/4 oz Cream Of Mushroom Soup; 1 cn      1/2 c  Cucumber; Chopped, Unpared
    1/4 c  Milk                                3 tb Milk
      1 ea Egg; Lg                           1/3 c  Tomato; Chopped
    1/4 c  Onion; Chopped, 1 Sm              1/2 c  Dairy Sour Cream
    3/4 ts Salt                           
 
  Heat the oven to 350 degrees F.  Mix the meat, cracker crumbs, 1.2 cup of
  the soup 1/4 cup of the milk, the egg, onion, and seasonings together.
  Press the mixture into 12 ungreased muffin cups.  Bake for about 30 to 35
  minutes.  In the meantime, in a small saucepan, heat the remaining soup the
  cucumber and 3 tb of milk to boiling, stirring frequently.  Reduce the heat
  and stir in the tomato and sour cream.  Heat just to boiling, stirring
  constantly then remove from the heat and spoon over the unmolded
  mini-loaves.  NOTE:  If you use regular hamburger put the muffin tin on a
  cookie/jelly-roll pan to catch any of the juices that run over.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Meat Loaf Tropicale
 Categories: Fruits, Hamburger, Main dish, Meat loaf, Vegetables
      Yield: 6 servings
 
  1 1/2 lb Lean Ground Beef                    1 ts Salt
      1 ea Egg; Lg                             1 ts Mustard; Prepared
      1 c  Bananas; Ripe, Mashed, 2 Lg       1/4 ts Nutmeg
    1/2 c  Oats; Quick Cooking               1/8 ts Allspice
    1/2 c  Green Bell Pepper; Chopped          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.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Heidelberg Meat Loaf
 Categories: Hamburger, Main dish, Meat loaf, Meats
      Yield: 6 servings
 
  1 1/2 lb Lean Ground Beef                    1 ts Salt
      3 ea Slices Rye Bread; Torn Up           1 ts Caraway Seed; Optional
      1 c  Beer Or Bouillon; Any Brand       1/2 ts Celery Seed
      1 ea Egg; Lg                           1/4 ts Pepper
    1/4 c  Onion; Chopped, 1 Sm           
 
  Heat the oven to 350 degrees F.  Mix all of the ingredients together.
  Spread the mixture into an ungreased loaf pan, 9 X 5 X 3-inches.  Bake
  uncovered for 1 to 1 1/4 hours.  Drain off the excess fat and let stand for
  5 to 10 minutes before slicing.  Serve on a heated platter.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Bacon Wrapped Little Loaves
 Categories: Cheese, Hamburger, Main dish, Meat loaf, Meats
      Yield: 6 servings
 
  1 1/2 lb Lean Ground Beef                  1/4 c  Green Bell Pepper; Chopped
      1 c  Cheddar Cheese;Shredded,4 Oz      1/2 c  Water
      1 ea Egg; Lg                           1/2 ts Beef Bouillon; Instant
    1/4 c  Bread Crumbs; Dry                   1 ts Salt
    1/4 c  Onion; Chopped, 1 Sm                6 ea ThinSlicesofBacon,Cut In 1/2
    1/4 c  Lemon Juice                    
 
  Heat the oven to 350 degrees F.  Mix all of the ingredients, except the
  bacon, together.  Shape the mixture into 6 small loaves.  Crisscross 2 of
  the half slices of bacon across each loaf, tucking the ends under each
  loaf.  Place the loaves on a rack in a shallow baking pan and bake
  uncovered for 50 minutes.  Let stand for 5 to 10 minutes before serving.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Surprise Meat Loaf Squares
 Categories: Hamburger, Main dish, Meat loaf, Meats, Vegetables
      Yield: 6 servings
 
  1 1/2 lb Lean Ground Beef                1 1/2 ts Salt
      2 c  Eggplant;Pared,FinelyChopped      1/2 ts Basil Leaves
    1/2 c  Onion; Chopped, 1 Md               16 oz Tomatoes; Stewed, 1 Cn
      1 ea Egg; Lg                             1 ea Clove Garlic; Minced
    1/2 c  Milk                                1 tb Cornstarch
    1/4 c  Oats; Quick Cooking               3/4 ts Salt
 
  Heat the oven to 350 degrees F.  Mix the meat, eggplant, onion, egg, milk,
  oats,1 1/2 ts salt and the basil together.  Spread the mixture into an
  ungreased baking pan 8 X 8 X 2 or 9 X 9 X 2-inches.  Bake uncovered for 45
  to 50 minutes.  Drain off the excess fat.  Mix the tomatoes, garlic,
  cornstarch and 3/4 ts salt in a small saucepan.  Cook, stirring constantly,
  until the mixture thickens and boils.  Boil and stir for 1 minute. Cut the
  meat loaf into squares and top with the tomato sauce when you serve it.
  NOTE: Any type of summer squash can be substituted for the eggplant in this
  recipe.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Hot Cajun Mustard
 Categories: Sauces, Cajun, Spreads
      Yield: 12 servings
 
      3 ts Dijon mustard                     1/2 ts Pepper white
      3 ts Flour plain white                   1 ts Sugar caster
      3 ts Mustard powder                    1/4 ts Salt
      1 ts Horseradish grated                  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: Tomato Salsa
 Categories: Sauces, Spreads
      Yield: 12 servings
 
      2 ea Chilies jalapeno                    2 tb Cilantro leaves minced
    1/4 c  Onion minced                      1/2 ts Salt kosher
    1/2 lb Tomatoes cored, diced               1 tb Water
 
  Remove core, seeds, and ribs from the chilies. Combine all ingredients and
  mix well. Makes about 1 cup Will last 2 or 3 days if refrigerated. Serve
  with hamburgers, French fries, tortillas, Oriental beef and chips. A few
  drops of hot-pepper sauce will substitute well if chilies are not
  available.
 
-----
 
---------- 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        2 tb Oil, olive
  1 1/2 c  Tomatoes seeded, chopped          1/2 ts Sambal oelek,or to taste
      2 tb Onion minced                   
 
  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 tb Vinegar rice wine                   2 tb Oil, olive
      2 ts Soy sauce                           1 ts Oil, sesame
      1 ts Mustard Dijon                  
 
  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 tb Gingerroot fresh minced             2 ts Soy sauce
      2 tb Shallot minced                    1/4 c  Oil, olive
      1 tb Vinegar rice wine                 1/2 ts Oil, sesame
      2 tb Lime juice                          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 tb Vinegar rice wine                 1/4 c  Oil, peanut
      2 ts Soy sauce                         1/4 ts Sauce hot pepper
      2 ts Oil, hot sesame (chili)           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 tb Oil, olive
      1 x  Lime--juice of                    1/4 ts Pepper black
      3 tb Miso, light colored                 1 tb 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                          1 tb Lemon juice
      2 tb Miso, light colored                 1 tb 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 tb Wasabi powder                     1/4 c  Butter unsalted, room temp.
  1 1/2 ts Water                               1 tb Lemon juice
      1 ea Gingerroot section, minced          1 ts 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                        1/4 ts Saffron threads
      1 tb Curry paste, red                  1/4 ts Water
      2 ts Lime juice                     
 
  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 tb Mirin
      2 tb Vinegar rice wine                 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 tb Soy sauce                           1 tb Mustard Dijon
      2 tb Sake                              1/4 ts 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                 2 tb Fish sauce
      1 ts Lime peel minced                    3 tb Water
    1/4 ts Pepper flakes red, crushed          2 ts Sugar
      2 ts Lime juice                     
 
  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 tb Sesame seeds                      1/4 ts Chili powder
      3 tb Soy sauce                           2 ts Vinegar rice wine
      1 tb Oil, sesame                       1/2 ts Sugar
      2 tb Onion green chopped            
 
  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.
 
-----
 
---------- 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.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Hot Tomato Sauce
 Categories: Sauces
      Yield: 12 servings
 
      2 tb Oil, olive                          1 cn Tomatoes (28oz) whole+puree
      2 ts Garlic minced                       1 ts Sambal oelek
      1 ts Gingerroot fresh, minced            1 ts Soy sauce
      1 c  Onion, chopped                 
 
  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.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Red Pepper Puree
 Categories: Sauces
      Yield: 12 servings
 
      2 tb Oil, olive                          1 lb Peppers, red bell
      2 c  Onion, chopped                      2 c  Chicken stock
      2 ea Garlic cloves, minced               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: Orange Barbeque Sauce
 Categories: Sauces, Bar-bq
      Yield: 12 servings
 
      6 oz Chili sauce (Heinz)                 2 tb Vinegar, Chinese black
    1/4 c  Orange juice                        2 tb Onion, grated
    1/4 c  Soy sauce                         1/2 ts Gingerroot, grated
    1/4 c  Molasses                            2 ts 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.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: KitchenAid Pie Pastry
 Categories: Pies, Desserts
      Yield: 2 servings
 
  2 1/4 c  Flour, all-purpose                  2 tb Butter or margarine, chilled
    3/4 c  Shortening, well chilled            5 tb 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, Desserts
      Yield: 8 servings
 
-------------------------------LEMON FILLING-------------------------------
     15 oz Sweetened condensed milk            1 ts Lemon zest
    1/2 c  Lemon juice                         2 ea Egg yolks

----------------------------------MERINGUE----------------------------------
      2 ea Egg whites                          4 tb Sugar
    1/4 ts Cream of tartar               

----------------------------GRAHAM CRACKER CRUST----------------------------
     18 ea Graham cracker squares            1/3 c  Sugar
    1/4 lb Butter or margarine,              1/8 ts 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, Desserts
      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, Desserts
      Yield: 8 servings
 
-----------------------------------CRUST-----------------------------------
      6 oz Semi Sweet Chocolate Chips      1 1/4 c  Chocolate Wafer Crumbs
      3 tb Butter                        

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

----------------------------------FILLING----------------------------------
      1 qt Coffee Ice Cream, softened          2 tb 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 tb Unflavored gelatin (1 env.)         4 ea Egg whites
    1/2 c  Sugar                             1/2 c  Sugar
    1/4 ts 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 ts 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 ts Lemon peel, grated
      1 x  Dash salt                         1/2 ts 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 Cream Pie
 Categories: Desserts, Pies
      Yield: 6 servings
 
      1 ea 9-inch baked pie crust            1/2 c  Water
    1/2 c  Slivered, blanched almonds        1/4 c  Sugar
      1 ea Recipe Cream Filling                2 ts Cornstarch
  2 1/2 c  Fresh strawberries                  1 x  Few drops red food coloring

-------------------------------CREAM FILLING-------------------------------
    1/2 c  Sugar                               2 c  Milk
      3 tb Cornstarch                          1 ea Egg, slightly beaten
      3 tb Enriched flour                    1/2 c  Heavy cream, whipped
    1/2 ts Salt                                1 ts Vanilla
 
  Directions for Cream Filling: Mix first 4 ingredients. Gradually stir in
  milk.  Stirring constantly, bring to a boil; reduce heat and cook and stir
  till thick.  Stir a little of hot mixture into egg; return to remaining hot
  mixture.  Bring just to boiling, stirring constantly. Cool, then chill.
  Beat well; fold in whipped cream and vanilla. Directions for pie: Toast
  almonds until lightly browned, then sprinkle over the bottom of the cooled
  pie crust.  Fill crust with chilled Cream Filling.  Halve 2 cups of the
  strawberries.  Pile atop filling. Glaze: Crush remaining 1/2 cup berries;
  add water; cook 2 minutes; sieve.  Mix sugar and cornstarch; gradually stir
  in berry juice.  Cook, and stir till thick and clear. Tint to desired color
  with food coloring.  Cool slightly; pour over halved strawberries. Keep
  refrigerated till serving time. Pass whipped cream, if desired. 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 ts Salt                                1 tb Butter or margarine
    1/2 ts 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 ts Nutmeg                              2 tb 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 tb Flour
      1 c  Sugar                               1 x  Dash salt
    1/2 ts Grated orange peel                  2 tb 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: Cheese, Desserts, Pies, Vegetables
      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
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  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: Pumpkin Gingersnap Pie
 Categories: Pies, Desserts
      Yield: 6 servings
 
  1 1/2 c  Half and half cream or milk       1/2 cn Canned pumpkin
      1 pk (4) vanilla instant pudding     1 1/2 tb Pumpkin pie spice
  3 1/2 oz Cool Whip whipped topping           1 ea Graham cracker crumb crust
      1 c  EACH: pecans and gingersnaps   
 
  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: Fruit Topped Cheese Pie
 Categories: Pies, Desserts
      Yield: 6 servings
 
      1 pk 8 oz. cream cheese,softened         1 ea Graham cracker crumb crust
    1/3 c  Sugar                               1 c  Canned cherry pie filling
  1 3/4 c  Cool Whip whipped topping      
 
  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: 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                              4 ea Eggs
      2 c  Sifted powdered sugar               1 ts Peppermint extract
      4 oz Melted,unsweetened chocolate   
 
  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: Pie Crust
 Categories: Pies, Desserts, Microwave
      Yield: 20 servings
 
      5 lb Flour                               3 c  Water
      1 cn Crisco Butter shortening          1/4 c  Flour
 
  Add water.Blend with a pastry blender.Should hold its shape when
  squeezed.Roll into 20 balls and wrap in wax or plastic paper.Drop in a
  sealable plastic bag for freezer.Makes 20 pie crusts. To Thaw: Put into a
  microwave on high for 20 to 30 seconds, turning over once during thawing
  process.Easy to roll out.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Crumb Crust
 Categories: Pies, Desserts
      Yield: 6 servings
 
      1 c  Flour                               1 x  Inch of salt
      6 ts Butter or margarine                 1 ts Cinnamon or nutmeg
 
  Combine above ingredients in a small bowl.Mix thoroughly.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Coconut Cream Pie
 Categories: Pies, Desserts
      Yield: 6 servings
 
    1/2 c  Sugar                               3 ea Egg yolks
      5 tb All-purpose flour                   1 ts Vanilla extract
    1/8 ts Salt                                1 c  Shredded coconut
    1/4 c  Cold milk                           1 ea 9" baked pie shell
  1 1/2 c  Scalded milk                   
 
  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: Lemon Pie
 Categories: Pies, Desserts
      Yield: 6 servings
 
  1 1/2 c  Sugar                               4 ea Egg yolks
      4 tb All-purpose flour                 1/3 c  Lemon juice
      4 tb Cornstarch                          1 x  Grated rind of 2 lemons
    1/2 ts Salt                                1 ea 9" baked pie shell
      2 c  Boiling water                  
 
  Mix sugar,flour,cornstarch and salt together.Add the boiling water,stirring
  constantly,using high heat until mixture begins to thicken.Then cook on a
  low heat until thick.Add beaten egg yolks.Cook 2 minutes longer on low
  heat.Add the lemon juice and rind.Cool.Pour into previously baked pie
  shell.Cover with meringue (recipe above).Makes one 9" pie.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Easy Karo Pecan Pie
 Categories: Pies, Desserts
      Yield: 8 servings
 
      3 ea Eggs,slightly beaten                1 ts Vanilla
      1 c  Karo corn syrup                 1 1/2 c  Pecan halves
      1 c  Sugar                               1 ea 9" unbaked pie shell
      2 tb Margarine,melted               
 
  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: Chocolate Pecan Pie #2
 Categories: Pies, Desserts
      Yield: 6 servings
 
      4 ea Semisweet chocolate squares    
 
  Follow recipe for Easy karo 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: Maple Pecan Pumpkin Pie
 Categories: Pies, Desserts
      Yield: 8 servings
 
-----------------------------------SHELL-----------------------------------
      1 ea 15 oz. pkg. pie crust               1 ts Flour

----------------------------------FILLING----------------------------------
    1/2 c  Sugar                               2 cn 16 oz. cans pumpkin filling
      1 ts Cinnamon                        1 1/2 c  Evaporated milk
    1/2 ts Salt                                1 ts Maple flavor
    1/4 c  Raisins                             2 ea Eggs,slightly beaten
    1/4 c  Chopped pecans                

----------------------------------TOPPING----------------------------------
      1 c  Whipping cream                    1/2 ts Maple flavor
      2 tb Powdered sugar                      1 x  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: Cranberry Mince Pie
 Categories: Pies, Desserts
      Yield: 6 servings
 
    2/3 c  Sugar                               1 x  Pastry for 2 crust pie
      2 tb Cornstarch                          1 ea Jar ready for use mincemeat
    2/3 c  Water                               1 ea Egg yolk mixed w/ 2 T. water
  1 1/2 c  Fresh cranberries,rinsed       
 
  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: Pear Pie
 Categories: Pies, Desserts
      Yield: 6 servings
 
  2 1/2 tb Flour                               6 tb Brown sugar
    3/4 ts Apple pie spice                 1 1/2 ts Vanilla extract
    1/8 ts Ground cinnamon                     1 tb Margarine
    1/8 ts Salt                                1 tb Milk
      4 c  Pears,peeled and sliced             1 x  Brown sugar
      2 ea Unbaked pie crusts             
 
      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: Pumpkin And Praline Pie
 Categories: Pies, Desserts
      Yield: 6 servings
 
--------------------------------HOT WATER D--------------------------------
    2/3 c  Lard or shortening,softened       1/3 c  Boiling water
    1/2 ts Salt                            2 1/4 c  Flour,divided

---------------------------------PUMPKIN F---------------------------------
    1/2 c  Sugar                             1/4 ts Ground cloves
    1/2 c  Light brown sugar                   1 ea Egg,slightly beaten
      1 tb Flour                               2 tb Butter
      1 tb Bitters,optional                    1 cn 29 oz. can pumpkin puree
      1 ts Ground cinnamon                     1 cn 12 oz. can evaporated milk
    1/2 ts Ground ginger                     1/4 c  Sweet milk
    1/2 ts Salt                                1 c  Water
    1/4 ts Ground nutmeg                 

-------------------------------------P-------------------------------------
      4 tb Butter,softened                   2/3 c  Pecans,coarsely chopped
    2/3 c  Light brown sugar                   1 x  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: Sweet Potato Pie With Bourbon Cream Sauce
 Categories: Pies, Desserts, Microwave
      Yield: 8 servings
 
      1 cn 23 oz sweet potatoes,drained      1/4 ts Grated nutmeg
      4 tb Margarine,melted                  3/4 c  Milk
      3 ea Eggs                                1 ts Vanilla
      1 c  Sugar                               1 ea 9" pie shell,baked
      1 ts Cinnamon                          1/4 c  Chopped pecans
 
  Use a food processor or fork to mash sweet potatoes together with melted
  margarine.Blend in eggs,sugar,cinnamon and nutmeg. Add milk and
  vanilla.Pour mixture into baked pie shell.Microwave on 70% (medium high) 7
  minutes. Sprinkle pecans over surface of pie.Rotating midway through
  cooking,microwave on 70 % (medium high) 6 to 8 minutes or until center no
  longer jiggles.Top with Bourbon Cream Sauce.
 
-----
 
---------- 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 pk 4 oz instant vanilla pudding
    1/2 c  Milk                                2 tb 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
 
-----
 
---------- 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              1/4 ts Salt
      2 ea Large eggs                        1/4 ts Nutmeg
      1 c  Dairy sour cream                    1 c  Raisins
    3/4 c  Sugar                             1/2 c  Sour cream for topping (opt)
      1 ts Vanilla                       

-----------------------------------PIE S-----------------------------------
      1 c  All-purpose flour                 1/3 c  Shortening
    1/2 ts Salt                                3 tb 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: Fudge Pecan Pie
 Categories: Pies, Desserts
      Yield: 8 servings
 
      1 ea 9" unbaked pie shell                3 ea Eggs,slightly beaten
    1/3 c  Butter or margarine               3/4 c  Light corn syrup
    1/3 c  Hershey's cocoa                     1 c  Chopped pecans,optional
    2/3 c  Sugar                               1 c  Pecan halves
    1/4 ts Salt                           
 
  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: Cranberry Pear Pie
 Categories: Pies, Desserts
      Yield: 8 servings
 
-------------------------------------P-------------------------------------
  2 1/4 c  All purpose flour                  10 tb Butter,cold
      1 tb Sugar                               3 tb Shortening
      1 ts Salt                                7 tb Ice water

-------------------------------------F-------------------------------------
    2/3 c  Sugar                             1/4 ts Salt
      1 x  Water                               3 tb Cornstarch
      3 lb Pears,diced                         1 tb Butter
  1 1/2 c  Cranberries                       1/2 ts Vanilla extract
    1/2 ts Grated lemon peel              
 
  Pastry: Filling:
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pumpkin Cheesecake Pie
 Categories: Pies, Desserts
      Yield: 8 servings
 
-------------------------------------C-------------------------------------
      1 c  Graham cracker crumbs             1/8 ts Ginger
    1/2 c  Ground pecans                     1/4 c  Butter or margarine,melted
      2 tb Sugar                         

-------------------------------------F-------------------------------------
    3/4 c  Brown sugar,firmly packed         1/2 ts Salt
      1 pk 8 oz. pkg. cream cheese           1/4 ts Nutmeg
      1 cn 16 oz. can pumpkin pie filli      1/4 ts Clove
    1/2 c  Heavy cream                         1 x  Dash black pepper
      1 ts Cinnamon                            3 ea Eggs
    1/2 ts Ginger                        

-------------------------------------G-------------------------------------
      1 x  Pecan halves                        1 x  Sweetened whipped cream
 
  Crust: Filling:
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Peanut Butter Cream Pie
 Categories: Pies, Desserts
      Yield: 6 servings
 
-------------------------------------C-------------------------------------
      2 c  Crushed oreo cookies              1/4 c  Butter,melted

-------------------------------------F-------------------------------------
      1 pk 8 oz. cream cheese,room temp        1 c  Heavy cream
  1 1/3 c  Powdered sugar                      1 c  Heavy cream,whipped
    2/3 c  Creamy peanut butter              1/2 c  Salted peanuts,coarsely chop
 
  Combine cookie crumbs and butter.Press mixture into a 9" pie pan.Set in
  freezer while you prepare the filling. Combine cream cheese,powdered sugar
  and peanut butter.Beat until smooth.Add the 1 cup cream and mix well.Fold
  in the whipped cream,gently.Turn into the prepared pie crust.Sprinkle with
  chopped peanuts.Place in the freezer for at least 2 hours.It can be made
  several days in advance.Makes 6 to 8 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Oh So Good Pie
 Categories: Pies, Desserts
      Yield: 6 servings
 
    1/2 ea 11 oz. pkg. pie crust mix           2 tb Whiskey
      1 c  Golden raisins                      1 ts Distilled white vinegar
      1 c  Chopped pecans                      1 ts Cinnamon
      3 tb Flour                               1 ts Nutmeg
    3/4 ea Stick butter                      1/2 ts Allspice
    3/4 c  Packed light brown sugar          1/8 ts Salt
      2 ea Eggs,separated                      1 x  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: Vermont Apple Pie
 Categories: Pies, Desserts
      Yield: 6 servings
 
      6 ea Large tart apples,pared,core      1/2 ts Cinnamon
      1 ea Unbaked 9" pastry shell             1 x  Dash salt
    1/3 c  Sugar                             1/4 c  Butter
    3/4 c  Ginger snap cookie crumbs         1/4 c  Walnuts
      1 tb Flour                             1/3 c  Maple flavored syrup
 
  Spread 1/2 the apples in the pastry shell.Combine next 6 ingredients.Spread
  1/2 the mixture over the apples.Spread in remaining apples atop first
  layer.Top with remaining remaining crumbs and walnuts.Bake in a moderate
  oven (375 degrees),about 50 minutes,covering with foil the last 25
  minutes.Remove from oven.Pour syrup,evenly,over the pie.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Peach Skillet Pie
 Categories: Pies, Desserts
      Yield: 6 servings
 
      1 ea Stick pastry mix                  1/2 ts Salt
      6 ea Fresh peaches                     1/4 ts Cinnamon
    1/2 c  Sugar                           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: Golden Apple Pie With Rum Sauce
 Categories: Pies, Desserts
      Yield: 6 servings
 
      7 ea Golden delicious apples           1/8 ts Nutmeg
    1/4 c  Brown sugar                         1 x  Pastry for a 2 crust 9" pie
      2 tb Flour                             1/4 c  Chopped nuts
    1/2 ts Cinnamon                            2 tb Rum
    1/4 ts Salt                                2 tb 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: Marshmallow Meringue Pie
 Categories: Pies, Desserts
      Yield: 6 servings
 
      6 c  Apples                            1/2 tb Cinnamon
      1 tb Lemon juice                         3 ea Egg whites
    1/2 c  Sugar                               1 ea 7 oz. jar marshmallow cream
    1/4 c  Flour                          
 
  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: Easy Milky Way Pie
 Categories: Pies, Desserts
      Yield: 6 servings
 
      1 cn 21 oz. cherry pie filling         1/3 c  Chopped nuts
      4 ts Lemon juice                         1 ea 9" pie crust,chilled
      4 ea 1 1/2 oz. Milky Way bars       
 
  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: Apricot Cheese Pie
 Categories: Pies, Desserts
      Yield: 8 servings
 
  1 1/4 c  Quick oats                        1/2 c  Sliced dates
    1/4 c  Melted butter or margarine        1/2 c  Pineapple juice
    1/4 ts Cinnamon                            1 ts Vanilla extract
    1/8 ts Ground nutmeg                       1 ts Grated orange zest (peel)
      1 c  Cottage cheese                    3/4 ts Cornstarch
      1 pk Reduced calorie cream cheese        1 cn 16 oz apricot halves,drained
      3 ea Eggs                           
 
  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: No Sugar Apple Pie
 Categories: Pies, Desserts, Low-cal
      Yield: 6 servings
 
      1 cn 6 oz apple juice concentrate        4 ea Apples
      2 tb Cornstarch                          1 ea Uncooked double pie crust
    1/2 c  Water                               1 x  Sweet and Low, if desired
    1/2 ts Apple pie spice                
 
  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: Mississippi Mud Pie
 Categories: Pies, Desserts
      Yield: 6 servings
 
      2 ea Sticks butter or margarine          1 ts Vanilla extract
      2 c  Sugar                           1 1/2 c  Flour
      4 ea Eggs                                1 c  Chopped pecans,optional
    1/2 c  Cocoa                               1 x  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: Cherry Berry Pie
 Categories: Pies, Desserts
      Yield: 6 servings
 
-------------------------------------C-------------------------------------
      2 c  All-purpose flour                 1/3 c  Butter flavor shortening
      1 ts Salt                                6 tb Cold water
    1/4 ts Baking powder                       2 ts Vinegar
    1/3 c  Shortening                    

----------------------------------CHERRY L----------------------------------
      3 c  Frozen pitted tart cherries       1/2 ts Vanilla extract
    1/2 c  Juice drained from cherries         1 pk 8 oz. cream cheese,softened
    1/3 c  Plus 1 tbsp. sugar,divided        1/2 c  Confectioners sugar
      1 tb Plus 1 1/2 t. quick tapioca       1/2 ts Almond extract
      1 tb Cornstarch,divided                1/3 c  Chopped almonds
    1/2 ts Almond extract                    1/2 ts Vanilla extract

--------------------------------RASPBERRY L--------------------------------
      1 c  Fresh raspberries,drained           1 tb Cornstarch
      2 tb Granulated sugar              

-------------------------------------T-------------------------------------
      1 ea Egg white,lightly beaten            1 x  Chopped almond,optional
      1 x  Granulated sugar                    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: Hoosier Harvest Apple Pie
 Categories: Pies, Desserts
      Yield: 6 servings
 
-------------------------------------C-------------------------------------
      2 c  All-purpose flour                 1/4 c  Cold water
      2 ts Granulated sugar                    1 ea Small egg,lightly beaten
      1 ts Salt                            1 1/2 ts Apple cider vinegar
    3/4 c  Butter flavor shortening            1 x  Sugar and cinnamon

-------------------------------------F-------------------------------------
    1/3 c  Firmly packed brown sugar           1 tb Butter flavor shortening
    1/3 c  Granulated sugar                    6 c  Peeled,sliced tart apples
    1/2 ts Cinnamon                            3 tb Fresh apple cider

-------------------------------------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: Potato And Bacon Pie
 Categories: Pies, Main dish
      Yield: 6 servings
 
      1 lb Bacon,chopped                       1 lb Potatoes,peeled and grated
      1 ea Onion,chopped                   2 3/4 c  Grated sharp Cheddar cheese
      8 ea Large eggs,beaten                 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: Beef And Cheese Pie
 Categories: Pies, Main dish
      Yield: 6 servings
 
  1 1/4 lb Ground beef                       1/4 ts Garlic salt
    1/3 tb Cinnamon                            1 cn 8 oz. can crescent rolls
    1/4 ea Chopped green bell pepper           1 ea Egg,slightly beaten
      1 cn 8oz tomato sauce & mushrooms        2 c  Shredded Cheddar cheese
      1 cn 8 oz. cut green beans          
 
  Preheat oven to 375 degrees.Fry ground beef,onion and green bell pepper in
  a large frying pan.Drain fat.Stir in tomato sauce, beans,and
  seasoning.Simmer while preparing crust.Separate crescent rolls into 8
  triangles.Place in an ungreased 9" pie pan.Press bottom and sides to form a
  crust.Combine egg and 1 cup cheese. Spread over crust,evenly.Spoon hot meat
  mixture into crust. Sprinkle with remaining cheese.Bake for 20 to 25
  minutes.Serves 6.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Frosty Ricotta Cheese Pie
 Categories: Pies, Desserts
      Yield: 6 servings
 
      1 cn 6oz orange juice concentrate        3 c  Non dairy whipped topping
      1 pt Vanilla ice cream,softened          2 ea Graham cracker pie crusts
      1 c  Ricotta cheese                    1/8 ts Orange food coloring (opt.)
    2/3 c  Raspberry jam                  
 
  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: Pineapple Cream Pie
 Categories: Pies, Desserts
      Yield: 8 servings
 
      1 ea 10" baked pie shell                 1 cn #2 crushed pineapple,drained
      1 c  Sugar                               1 c  Whipping cream
    1/2 c  Pineapple juice                     2 ts Unflavored gelatin mixed w/
      4 ea Large eggs,separated                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: Sour Cream Pie
 Categories: Pies, Desserts
      Yield: 6 servings
 
      2 ea Eggs                              1/4 ts Nutmeg
      1 c  Sugar                             1/8 ts Salt
      1 c  Thick sour cream                    1 tb Lemon juice
      1 c  Chopped raisins                     1 ea 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: Toll House Pie
 Categories: Pies, Desserts
      Yield: 6 servings
 
      2 ea Eggs                                1 pk 6 oz. semisweet choc morsels
    1/2 c  Flour                               1 c  Chopped walnuts
    1/2 c  Sugar                               1 ea 9" unbaked pie shell
    1/2 c  Packed brown sugar                  1 x  Whipped or Ice Cream (opt.)
      1 c  Butter,at room temperature     
 
  Preheat oven to 325 degrees.Beat eggs until foamy.Blend in other
  ingredients until well blended.Bake one hour @ 325 degrees.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cheese Pudding Pie
 Categories: Pies, Desserts
      Yield: 6 servings
 
-------------------------------------C-------------------------------------
      1 c  Flour                               1 ea Stick butter
    1/2 c  Chopped nuts                  

-------------------------------------F-------------------------------------
      1 c  Sugar                               8 oz Cream cheese
      1 ea 16 oz Cool Whip Topping             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: Blueberry Cheese Pie
 Categories: Pies, Desserts
      Yield: 6 servings
 
-----------------------------------PIE S-----------------------------------
      2 c  Graham cracker crumbs             1/4 lb Melted butter
      2 tb Sugar                         

-------------------------------------F-------------------------------------
      2 tb Sugar                             1/4 pt Sour cream
      1 lb Cream cheese (2 - 8 oz. pac         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: Islamorada Key Lime Pie
 Categories: Pies, Desserts
      Yield: 6 servings
 
      1 cn Condensed milk                      1 tb Cream of tartar
      6 ea Eggs,separated                      1 c  Sugar
    1/2 c  Key Lime Juice                      1 ea 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: County Fair Banana Cream Pie
 Categories: Pies, Desserts
      Yield: 12 servings
 
-----------------------------------NUT C-----------------------------------
      2 c  Pecans                              1 ea Egg,beaten
      1 c  Butter,softened                   1/2 c  Sugar
      3 c  Flour                         

--------------------------------CHOCOLATE L--------------------------------
      1 c  Chocolate chips                     1 tb Light corn syrup
      1 ea Stick unsalted butter               1 ts Vanilla

----------------------------------BANANA C----------------------------------
      1 c  Milk                                1 tb Rum or 1 tsp. vanilla
      4 ea Egg yolks                           2 ea Bananas
      1 c  Sugar                               1 x  Juice of 1/2 lemon
      5 tb Flour                               2 c  Heavy cream
      3 tb Unsalted butter                     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: Lemon Pudding Pie
 Categories: Pies, Desserts
      Yield: 6 servings
 
      1 c  Granulated sugar                    3 tb Plus 2 teaspoons flour
      3 ea Large egg yolks at room temp        1 c  Light cream-room temperature
      4 tb (1/2 stick) butter,softened         2 ea Large egg whites at room tem
    1/3 c  Squeezed lemonjuice,strained        1 x  Pinch cream of tartar
      2 ts Finely grated lemon rind            1 ea 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: Pumpkin Praline Pie
 Categories: Pies, Desserts
      Yield: 6 servings
 
      1 ea 9" unbaked pastry pie shell       1/2 ts Ground ginger
      1 cn 16 oz. can pumpkin                1/2 ts Salt
      1 cn 14 oz. can condensed milk           1 x  Pecan halves
      2 ea Eggs                                3 tb Dark brown sugar
      1 ts Ground cinnamon                     3 tb Whipping cream
    1/2 ts Ground nutmeg                  
 
  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: Rhubarb Custard Pie With Crumb Topping
 Categories: Pies, Desserts
      Yield: 6 servings
 
      1 ea 9" pie shell,unbaked                1 x  Dash of salt
  4 1/2 c  Rhubarb, 1/2" pieces                2 ea Eggs
  1 1/2 c  Sugar                             1/2 ts Vanilla
    1/4 c  Flour                         

-------------------------------------T-------------------------------------
    1/2 c  Flour                             1/4 c  Butter or margarine
    1/2 c  Sugar                          
 
  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: Peanut Butter Pie
 Categories: Pies, Desserts
      Yield: 6 servings
 
      1 ea 9" graham cracker pie shell       1/2 c  Peanut butter
      1 pk 8 oz. cream cheese,softened         1 pk 8 oz. Cool Whip topping
    1/2 c  Milk                                1 x  Chopped peanuts,optional
      1 c  Powdered sugar                 
 
  Whip cream cheese in mixer bowl until light.Blend in peanut butter and
  powdered sugar.Add milk,gradually,beating constantly.Fold in whipped
  topping.Spoon into pie shell.Garnish with chopped peanuts,if desired.Freeze
  until firm.Makes 6 to 8 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Peanut Butter Pie #2
 Categories: Pies, Desserts
      Yield: 6 servings
 
      1 c  Milk                                1 ea 9" graham cracker pie shell
    2/3 c  Peanut butter                       1 pk 8 oz. Cool Whip topping
      1 pk Instant chocolate pudding      
 
  Blend milk and peanut butter together.Add pudding mix.Pour into pie
  shell.Chill.Serve with a dab of Cool Whip whipped topping.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Vanilla Peanut Butter Pie
 Categories: Pies, Desserts
      Yield: 6 servings
 
    1/3 c  Peanut butter                       1 ea Baked pie shell
      1 c  Powdered sugar                      1 x  Cool Whip whipped topping
      1 pk Instant vanilla pudding        
 
  Mix peanut butter and powdered sugar;crumble.Prepare instant pudding
  according to package directions.Spread most of crumble on bottom of baked
  pie shell.Pour prepared pudding over.Cover with Cool Whip. Sprinkle with
  remaining crumble.Chill at least 1 hour.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Barbecue Sauce #3
 Categories: Cajun, Sauces
      Yield: 1 servings
 
      3 c  Onions, chopped                     3 tb Lea & Perrins
    1/4 c  Honey                               1 c  Dry white wine
      1 tb Garlic, chopped                   1/2 ts Mint, dried
      2 tb Lemon juice                         3 tb Vinegar
      1 c  Sweet pepper, chopped               1 tb Liquid smoke
      1 tb Salt                                2 c  Ketchup
    1/2 c  Parsley, dried                    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: Fladle Uberbacken (Swabian Pancakes)
 Categories: German, Pancakes, Desserts
      Yield: 6 servings
 
  1 1/4 c  Flour; Unbleached                   4 oz Raisins
      3 ea Eggs; Large                         1 ts Oil Or Butter;To Grease Dish
    1/2 ts Salt                                2 tb Sugar
      2 c  Milk                                3 tb Almonds; Sliced and Blanched
      1 ts Vegetable Oil                       1 tb Butter
     16 oz Applesauce; (1 can)            
 
  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: German, Fruits, Cakes, Desserts
      Yield: 6 servings
 
      6 ea Apples; Medium, Tart            1 1/2 c  Flour; Unbleached
      2 ea Lemons; Medium, Juiced            3/4 c  Milk
      3 tb Sugar                               1 tb Rum
      3 tb Butter                              2 ea Egg Whites; Large
    3/4 c  Sugar                               1 tb Butter; To Grease Cake Pan
      2 ea Egg Yolks; Large, Divided *         1 ts Vegetable Oil
    1/2 ea Lemon;Juiced And Peel Grated        3 tb Confectioners' Sugar
      1 ts Baking Powder                  
 
  *  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: German, Cakes, Desserts
      Yield: 10 servings
 
    1/4 c  Butter; Softened                    2 ts Baking Powder
      1 c  Sugar                             1/4 ts Nutmeg
      2 ea Egg Yolks; Large, Beaten          1/2 ts Baking Soda
      1 ea Egg; Large, Whole, Beaten         3/4 c  Butter OR Sour Milk
      4 c  Flour; Unbleached                   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: German, Fruits, Desserts
      Yield: 4 servings
 
      1 lb Cherries; Tart, Fresh               8 oz Cream Cheese; *
      3 tb Kirsch                            1/2 ts Vaillla Extract
      6 tb Sugar                               2 oz Almonds; Ground **
      2 tb ;Water                              1 c  Cream; Heavy
     12 ea Ladyfingers                   

----------------------------------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: Franfurter Kranz (Frankfurt Crown Cake)
 Categories: German, Special, Cakes, Desserts
      Yield: 10 servings
 
------------------------------------CAKE------------------------------------
      1 c  Butter; NO Margarine                8 tb Rum
  1 1/2 c  Sugar                               4 ts Baking Powder
      6 ea Eggs; Large *                   3 1/2 c  Flour; Unbleached, Sifted
  1 1/2 ts Grated Lemon Rind             

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

------------------------------PRALINE TOPPING------------------------------
      2 tb Butter                            1/2 c  ;Water
      1 c  Sugar                               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: German, Cakes, Desserts
      Yield: 6 servings
 
----------------------------------TOPPING----------------------------------
    1/4 c  Sugar                               1 c  Flour; Unbleached, Unsifted
    1/4 c  Brown Sugar                       1/2 c  Butter Or Margarine
      2 ts Cinnamon                      

------------------------------------CAKE------------------------------------
  2 1/4 c  Flour; Unbleached, Unsifted       3/4 c  Milk
    1/4 c  Sugar                             1/2 c  Butter Or Margarine
    1/4 ts Salt                                1 ea Egg; Large
      1 pk Yeast; Dry                     
 
  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: German, Cakes, Desserts
      Yield: 8 servings
 
-----------------------------------CRUST-----------------------------------
  1 1/2 c  Flour; Unbleached, Unsifted       2/3 c  Butter Or Margarine
      5 tb Sugar                               1 ea Egg Yolk; Large
      1 tb Lemon Rind; Grated                  1 tb Milk

----------------------------------FILLING----------------------------------
    1/2 c  Soft Bread Crumbs                 1/4 c  Raisins; *
      2 tb Butter Or Margarine; Melted       1/4 c  Rum
      4 c  Apples; Tart, Sliced                3 ea Eggs; Large, Beaten
      1 tb Lemon Juice                       1/3 c  Sugar
    1/4 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: German, Cakes, Desserts
      Yield: 8 servings
 
      1 pk Yeast; Dry Active                   1 x  Lemon; Rind Of, Grated
      1 c  Milk; Scalded Then Cooled         3/4 c  Raisins
      1 c  Sugar                             1/3 c  Almonds; Ground (2 oz Pk)
      1 c  Butter Or Margarine               1/2 ts Salt
      5 ea Eggs; Large                         4 c  Flour; Unbleached, Unsifted
      1 ts Vanilla Extract                
 
  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: German, Cakes, Desserts
      Yield: 4 servings
 
------------------------------------CAKE------------------------------------
      1 pk Yeast; Dry, Active                1/4 c  Butter or Margarine
    1/2 ts Salt                              1/2 c  Milk
      4 tb Sugar                               1 ea Egg; Large
      2 c  Flour; Unbleached, Unsifted   

----------------------------------FILLING----------------------------------
      3 c  Apples; Tart, Sliced                2 tb Flour; Unbleached
      1 tb Lemon Juice                         8 oz Cream Cheese; Softened
      1 ts Cinnamon                            1 ea Egg; Large
    3/4 c  Sugar                          
 
  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: German, Cakes, Desserts, Tortes
      Yield: 8 servings
 
      5 ea Eggs; Large, Separated          1 1/2 c  Hazelnuts (Filberts);Ground*
    3/4 c  Sugar                               1 ts Vanilla Extract
      6 tb ;Water                              2 tb Confectioners' Sugar
  1 3/4 c  Cake Flour; Sifted                  1 c  Cream; Heavy, Whipped
      1 ts Baking Powder                       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: German, Cakes, Desserts, Tortes
      Yield: 8 servings
 
-----------------------------------PASTRY-----------------------------------
      2 c  Flour; Unbleached                   1 c  Butter; NO Margarine, Unsalt
    1/4 c  Sugar                               2 ea Egg Yolks

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

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

----------------------------------TOPPING----------------------------------
      2 tb Sugar                               1 c  Cream; Heavy, Whipped
      1 ts Vanilla Extract                
 
  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: German, Tortes, Desserts
      Yield: 8 servings
 
-----------------------------------DOUGH-----------------------------------
      2 c  Flour; Unbleached, Unsifted         1 ea Egg Yolk; Large
    2/3 c  Sugar                               1 ea Lemon; Grated Rind Of
    1/4 c  Butter Or Margarine               1/8 ts Salt
      1 ea Egg; Large                    

----------------------------------TOPPING----------------------------------
      1 lb Grapes                            1/2 ea Lemon; Juice Of
      3 ea Egg Whites; Large                   4 oz Almonds; Ground
      6 tb Sugar                          
 
  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: German, Holiday, Special
      Yield: 2 servings
 
      2 c  Milk                                2 ea Eggs; Large
    1/2 c  Butter Or Margarine                 1 c  Confectioners' Sugar
      2 pk Yeast; Active, Dry                  1 x  ;Water
      2 ts Salt                                1 ts Vanilla Extract
    1/2 c  Sugar                             1/4 c  Almonds; Chopped
      7 c  Flour; Unbleached              
 
  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: German, Special
      Yield: 6 servings
 
      1 pk Yeast; Active, Dry                  4 c  Flour; Unbleached
  1 1/2 c  ;Water, Warm,110-120 Degrees        1 ea Egg; Large, Beaten
      1 ts Salt                                1 x  Salt; Coarse
      1 tb Sugar                          
 
  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: German, Special
      Yield: 8 servings
 
    1/2 c  Butter Or Margarine               1/4 c  Milk
    1/4 c  Sugar                             1/4 c  Cocoa
      1 ea Egg; Large, Beaten                  2 c  Flour; Unbleached, Unsifted
      1 ts Vanilla Extract               

-------------------------------COCOA FROSTING-------------------------------
      2 tb Cocoa                               2 tb Butter Or Margarine; Melted
  1 1/4 c  Confectioners' Sugar              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: German, Cookies, Special, Christmas, Desserts
      Yield: 12 servings
 
      4 ea Eggs; Large                         1 ts Anise Extract
      2 c  Sugar                           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: Vindaloo (Goan-Style Hot And Sour Pork)
 Categories: Indian, Ethnic, Spicy, Main dish
      Yield: 6 servings
 
      2 ts Whole cumin seeds                   1 ts Brown sugar
      2 ea Hot, dried red chilies              5 tb Vegetable oil
      1 ts Black pepper corns                  2 ea Medium onions cut into rings
      1 ts Cardamom seeds                  1 1/3 c  Water
      3 ea In stick cinnamon                   2 lb Pork cut into 1" cubes
  1 1/2 ts Black mustard seeds                 1 ea One in cube ginger chopped
      1 ts Fenugreek seeds                     8 ea Cloves garlic peeled
      5 tb White wine vinegar                  1 tb Ground coriander seeds
  1 1/2 ts Salt                              1/2 ts Turmeric
 
  Grind cumin seeds,  red chilies,  peppercorns, cardamom seeds, cinnamon,
  black  mustard  seeds and fenugreek seeds in a coffee-grinder  or  other
  spice grinder.   Put the ground spices in a bowl.  Add the vinegar, salt
  and sugar.  Mix and set aside. Heat the oil in a wide, heavy pot over a
  medium flame.   Put  in  the onions. Fry, stirring frequently, until the
  onions turn brown  and crisp. Remove the onions with a slotted spoon and
  put them  into  the container of an electric blender or food processor.
  (Turn  off  the heat.) Add 2-3 tablespoons of water to the blender and
  puree  the onions. Add this puree to the ground spices in the bowl. (This
  is the vindaloo paste. It may be made ahead of time and frozen.) Dry off
  the meat cubes with a paper towel and remove large  pieces  of fat, if any.
  Put  the ginger and garlic into the container of an electric blender  or
  food processor.  Add 2-3 tablespoons of water and blend until you have a
  smooth paste. Heat the oil remaining in the pot once again over a
  medium-high  flame. When hot, put in the pork cubes, a few at a time, and
  brown them lightly on all sides. Remove each batch with a slotted spoon and
  keep  in  a bowl. Do all the pork this way. Now put the ginger-garlic paste
  into the same pot. Turn down the heat to medium. Stir the paste for a few
  seconds.  Add the coriander and turmeric.  Stir for another few seconds.
  Add  the  meat,  any  juices that may have accumulated as  well  as  the
  vindaloo paste and the water.  Bring to a boil.  Cover and simmer gently
  for  an  hour  or until port is tender.   Stir a few times  during  this
  cooking period.  Serve with rice.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Goan-Style Chicken With Roasted Coconut (Shakoothi)
 Categories: Indian, Main dish, Ethnic, Spicy
      Yield: 6 servings
 
  2 1/4 tb Coriander seeds                 1 1/2 ea One in cube ginger chopped
  2 1/4 ts Whole cumin                         9 ea Cloves garlic
  1 1/2 ts Whole black mustard seeds         3/4 ea Fresh hod green chili
  1 1/2 ea One inch stick cinnamon         2 1/4 c  Water
      6 ea Hole cloves                         6 tb Vegetable oil
    3/8 ts Whole black peppercorns             3 ea Medium onions, minced
    3/8 ts Ground nutmeg                   3 1/3 lb Chicken parts, skinned
  1 1/2 ea Whole dried hot red chili       2 1/4 ts Salt
      3 c  Grated fresh coconut           
 
  Put the coriander seeds,  cumin seeds,  mustard seeds, cinnamon, cloves,
  peppercorns,  nutmeg  and red chili in a small frying pan.  Place over a
  medium  flame.   Now  quickly  'dry-roast'  the  spices,  stirring  them
  frequently until they emit a very pleasant  'roasted' aroma.  Empty  the
  spices  into  a  clean coffee grinder or spice grinder and  grind  until
  fine.  Put spiced in bowl. Put the coconut into the same frying pan and dry
  roast it over a  medium flame, stirring all the time. The coconut should
  pick up lots of brown flecks and also smell roasted. Put the coconut in the
  bowl with  the other dry roasted spices. Put the garlic, ginger, and green
  chili into the  container  of  an electric blender, along with some water.
  Blend until you have a paste. Heat the oil in a 10-12 inch frying pan or
  saute pan over a medium  high flame. When hot put in the onions. Stir and
  fry them until they pick up brown spots. Now pour in the garlic-ginger
  mixture and stir  once. Turn heat to medium. Put in the chicken pieces,
  salt,  as well as the spice coconut mixture in the bowl. Stir and fry the
  chicken  for  3-4 minutes or until it loses its pinkness and turn heat to
  low,  and  cook for 25 to 30 minutes or until chicken is tender. Stir a few
  times during this cooking period, making sure that you turn over each piece
  of chicken so that it gets evenly colored.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Lamb With Spinach (Dilli Ka Saag Gosht)
 Categories: Indian, Main dish, Spicy, Ethnic
      Yield: 6 servings
 
      8 tb Vegetable oil                       2 lb Cubed lamb
    1/4 ts Black peppercorns                   2 ts Ground cumin seeds
      6 ea Whole cloves                        1 ts Coriander seeds
      2 ea Bay leaves                        1/4 ts Cayenne pepper
      6 ea Cardamom pods                       2 ts Salt
      2 ea Medium onions finely chopped        5 tb Plain yogurt well beaten
      6 ea Garlic cloves chopped               2 lb Fresh spinach chopped
      1 ea Inch cube of ginger chopped       1/4 ts Garam masala
 
  Heat the oil in a large pot over a medium-high flame.   When hot, put in
  the  peppercorns,  cloves,  bay leaves,  and cardamom pods.   Stir for a
  second.  Now put in the onions,  garlic and ginger.   Stir and fry until
  the onions develop brown specks.  Now add the meat, ground cumin, ground
  coriander,  cayenne pepper,  and 1q/2 of the salt.   Stir and fry for  a
  minute.   Add  1 tablespoon of the yogurt.   Stir and fry for a  minute.
  Keep doing this until all yogurt has been incorporated.  The meat should
  also  have a slightly browned look.   Add the spinach and the  remaining
  salt.   Stir to mix.   Keep stirring and cooking until the spinach wilts
  completely.   Cover  tightly and simmer on low heat for about 1 hour  or
  until meat is tender. Remove the lid and add the garam masala. Turn the
  heat to medium.  Stir and cook another 5 minutes until most of the water in
  the  spinach disappears and you have a thick, green sauce. Remove the whole
  spices and serve.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Yogurt With Cumcumber And Mint (Kheere Ka Raita)
 Categories: Indian, Side dish, Ethnic, Spicy
      Yield: 6 servings
 
  2 2/3 c  Plain yogurt                      1/4 ts Cayenne pepper
      1 ea Cucumber peeled and grated          1 ts Salt
      2 tb Finely chopped fresh mint         1/4 ts Black pepper
    1/2 ts Roasted cumin seeds            
 
  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, Ethnic, Main dish, Fish, Quick
      Yield: 4 servings
 
  1 1/2 lb Raw shrimp                          1 ea Juice of a lime
      2 tb Butter                              1 c  Sour cream
    1/2 c  Finely chopped onion              1/2 c  Plain yoghurt
    1/4 ts Dried red pepper                  1/4 c  Chopped fresh coriander
    1/2 ts Ground cumin                        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, Ethnic, Side dish, Spicy
      Yield: 4 servings
 
    1/2 lb Cabbage                             1 ea Hot dried red chili
    1/2 lb Carrots                         13/16 ts Salt
    1/2 ea Fresh hot green chili             1/3 ts Sugar
  2 2/3 tb Vegetable oil                   2 2/3 tb Chopped fresh coriander
      1 pn Asafetida                         2/3 ts Lemon juice
    2/3 tb Whole black mustard seed       
 
  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, Ethnic, Side dish, Spicy
      Yield: 6 servings
 
  1 1/2 lb Fresh green beans                   1 ea Dried hot red chili
      1 ea In cube peeled chopped ginge        2 ts Ground coriander
     10 ea Whole cloves garlic             1 1/4 ts Salt
  1 1/2 c  Water                               3 tb Lemon juice
      5 tb Vegetable oil                       1 ts Ground roasted cumin
      2 ts Whole cumin seeds              
 
  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: Spiced Basmati Rice (Masaledar Basmati)
 Categories: Indian, Ethnic, Side dish, Spicy
      Yield: 6 servings
 
      2 c  Basmati rice                      1/2 ts Garam masala
      3 tb Vegetable oil                       1 ts Salt
      1 ea 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: Curried Lamb
 Categories: Indian, Ethnic, Main dish, Spicy, Easy
      Yield: 6 servings
 
    1/3 c  Dried onion                       1/4 ts Pepper
    1/4 c  Warm water                        1/8 ts Ground red pepper
      3 tb Vegetable oil                       2 lb 1" cubes lamb stew meat
      2 tb Ground coriander                    2 c  Beef stock
  1 1/2 ts Ground cumin                        1 x  Salt
      1 tb Ground cardamom                   1/4 c  Plain yogurt
      1 ts Ground ginger                       1 ts Fresh lemon juice
      1 ts Turmeric                            1 x  Freshly cooked rice
    1/2 ts Garlic powder                  
 
  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: Rogan Josh
 Categories: Indian, Ethnic, Entertain, Easy, Main dish
      Yield: 6 servings
 
      2 ea 1" cubes of ginger chopped          2 ea Medium onions
      8 ea Cloves of garlic                    1 ts Ground coriander
  1 1/2 c  Beef broth                          2 ts Ground black cumin
     10 tb Vegetable oil                       4 ts Red paprika
      2 lb Lamb or beef stew meat            1/2 ts Cayenne pepper
     10 ea Whole black cardamoms           1 1/4 ts Salt
      2 ea Bay leaves                          6 tb Plain yogurt
      6 ea Whole cloves                      1/4 ts Garam masala
     10 ea Whole peppercorns                   1 x  Black pepper
      1 ea 1" stick cinnamon              
 
  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, Ethnic, Easy, Entertain, Main dish
      Yield: 6 servings
 
      8 ea Cloves garlic                       1 ea 1" stick of cinnamon
      1 ea 1" cube of fresh ginger             2 ea Medium onions chopped
      5 tb Blanched slivered almonds           1 ts Ground coriander
      1 c  Water or beef broth                 2 ts Black cumin ground
      7 tb Vegetable oil                     1/2 ts Cayenne pepper
      2 lb Boned lamb or beef (1" cubes    1 1/4 ts Salt
     10 ea Whole cardamom pods             1 1/4 c  Heavy cream
      6 ea Whole cloves                      1/4 ts 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, Ethnic, Easy, Side dish
      Yield: 6 servings
 
      2 c  Basmati rice                        1 tb Unsalted butter
    3/4 ts Salt                            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, Ethnic, Easy, Entertain, Main dish
      Yield: 6 servings
 
      1 tb Whole fennel seeds                  3 lb Cubed lamb
  3 1/4 c  Plain yoghurt                       4 ts Paprika
      6 tb Vegetable oil                     1/2 ts Cayenne pepper
      1 ea 3/4" stick of cinnamon          1 1/2 ts Dried ginger
    1/2 ts Whole cloves                    3 2/3 c  Water or beef broth
  2 1/2 ts Salt                              1/4 ts Garam masala
      1 pn Asafetida                      
 
  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, Spicy, Easy, Ethnic
      Yield: 6 servings
 
      1 ts Black cumin                         1 ts Black peppercorns
      1 ts Whole cloves                      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: Lamb With Cashew-Nut Curry (Korma)
 Categories: Indian, Main dish, Spicy, Entertain, Ethnic
      Yield: 4 servings
 
    1/4 c  Unsalted cashews                  1/2 ts Saffron threads
      3 ea Dried hot red chilies               6 tb Ghee (or melted butter)
      2 ea In piece of stick cinnamon          1 c  Chopped onion
      1 ea 1 in cube fresh ginger              2 ts Salt
    1/4 ts Cardamom seeds                    1/2 c  Unflavored yoghurt
      3 ea Whole cloves                    1 1/2 lb Lamb cut into 2" cubes
      2 ea Large garlic cloves peeled          2 tb Finely chopped coriander
      2 tb Poppy seed (white)                  1 tb Lemon juice
      1 tb Coriander seeds                   1/4 c  Boiling water
      1 ts Cumin seeds                         1 c  Cold water
 
  To make the masala,  combine the cashews,  chilies, ginger and the  cold
  water  and  blend  at  high speed for  1  minutes.   Add  the  cinnamon,
  cardamom, cloves, garlic, poppy seeds, coriander seeds and cumin.  Blend
  again until the mixture is completely pulverized.  Set the masala aside.
  Place  the saffron in a small bowl,  pour in boiling water and let  soak
  for at least 10 minutes. In a heavy skillet heat the ghee over moderate
  heat until  a  drop  of water flicked into it sputters instantly. Add the
  onions and, stirring constantly, fry for 7 or 8 minutes, until soft and
  golden brown.  Stir in the salt and the masala, then add the yoghurt.
  Stirring occasionally, cook over moderate heat until the ghee lightly films
  the surface. Add the lamb, turning it about with a spoon to coat the pieces
  evenly. Squeeze the saffron between your fingers, thin stir it and its
  soaking liquid into the skillet. Reduce the heat to low, cover tightly, and
  cook  for  20 minutes,  turning the lamb cubes over from time  to  time.
  Scatter  1/2 of the fresh coriander over the lamb and continue  cooking,
  tightly covered for 10 minutes more, or until the lamb is tender. To serve,
  transfer  the  entire contents of the skillet  to  a  heated platter, and
  sprinkle the top with lemon juice and the remaining fresh coriander.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Greek Stew
 Categories: Greek, Main dish, Ethnic, Beef
      Yield: 6 servings
 
      3 lb Stew meat, chopped                  2 lb Small white onions
      1 ea Clove garlic, diced                 1 ea Onion, chopped
      5 tb Butter                            1/2 lb Mushrooms, sliced
  1 1/2 c  Water                               1 ea 6 oz can tomato paste
      1 x  Salt                              3/4 lb Jack cheese, grated
      1 ea Bay leaf                            2 tb Red wine vinegar
      1 x  Pepper                         
 
  In a heavy kettle,  brown meat in butter.   Season lightly with salt and
  pepper.   Add chopped onion and saute until clear.  Mix in tomato paste,
  vinegar,  garlic and half of the water.  Add bay leaf.  Cover and simmer 1
  hour,  adding  additional  water as needed.   Add  white  onions  and
  mushrooms.   Cover  and simmer 1 more hour or until meat and onions  are
  tender.  Add cheese, cover and cook 5 minutes, or until cheese melts.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Marinated Beef Province Style
 Categories: Beef, Marinade, Main dish, Entertain
      Yield: 6 servings
 
    1/4 lb Bacon                               6 ea Medium carrots
      2 lb Round steak                         1 x  Salt & pepper to taste
      2 ea Cloves garlic                       3 tb Oil
      2 tb Chopped parsley                     2 tb Brandy
      1 pn Ground cloves                       1 pn Thyme
      1 pn Allspice                            1 ea Sprigs parsley
      3 tb Red wine vinegar                    1 pn Rosemary
  2 1/2 c  Red wine                            1 ea Small orange
      6 ea Medium onions                  
 
  Cut meat into 2 inch cubes.  Dice the bacon.  Skin and crush the garlic,
  using the tip of a firm knife, in a pinch of salt on the chopping board, or
  use a garlic press;   blend with the chopped  parsley,  cloves,  and
  allspice. Put the meat into a dish, and add the wine vinegar, wine, and
  garlic spice mixture. Peel and thinly slice one third of the onions and
  carrots,  add to the marinade with a little salt and pepper.   Leave for at
  least 12 hours turning occasionally. Peel the remaining onions and carrots,
  quarter the onions but leave the carrots whole. Heat the oil in a large
  heavy skillet,  fry the  diced bacon and quartered onions until golden
  brown,  and  spoon  into  a casserole. Remove the meat from the marinade,
  drain well.   Brown meat in the oil remaining in the pan and add to the
  onions.   Pour the marinade  liquid and vegetables into the skillet and
  stir well to absorb the last of  the oil. Add the whole carrots, brandy,
  and herbs. Cut the zest from the orange and squeeze a little orange juice
  and  add this and the zest to the sauce. Season the sauce with a little
  salt and pepper. Pour over the meat and onions, cover the casserole. Cook
  in  the  center of a slow (350 d F) for 2 1/4  hours.   To  serve, remove
  the  garni.   This dish is particularly good  when  served  with spaghetti,
  macaroni, or noodles, topped with butter, grated cheese and a little
  chopped parsley.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Flemish Beef Stew
 Categories: Beef, Main dish, Entertain
      Yield: 4 servings
 
      2 oz Chopped salt pork                   1 ts Flour
      1 ea Bay leaf                            1 ea French Bread (stale)
      1 lb Beef chuck in chunks            1 1/2 tb Vinegar
      1 ts Thyme                               2 c  Stout or porter
      3 ea Onions thinly sliced into           1 ea Parsley spring
      3 tb Dijon mustard                       1 tb Packed brown sugar
 
  Blanch salt pork in boiling water 5 minutes.   Drain and rinse well; pat
  dry.   Transfer  to heavy large skillet and cook over medium flame until
  lightly  browned.   remove from skillet using slotted spoon and  reserve
  for use in salads or other dished.   Increase heat to medium high.   Add
  beef to skillet in batches (do not crowd) and cook until well browned on
  all sides,  turning with spatula.   transfer meat to heavy 2 to 3  quart
  saucepan.   Add  onions  to skillet reduce heat slightly and cook  until
  deep  golden  brown about  10  minutes,  stirring  occasionally.   Blend in
  flour and cook about 30 seconds, watching carefully so flour does not burn.
  Add stout and stir, scraping up any browned bits.  Bring mixture to boil.
  Pour over beef.   Blend in vinegar,  sugar, parsley, bay leaf and thyme.
  Cover saucepan and simmer mixture for 30 minutes. Spread mustard over
  bread.  Press bread into stew.  Cover and cook until meat is tender, about
  1 hour.   remove bay leaf and  discard.   Serve immediately. Serve with
  boiled potatoes, green salad and beer.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Brisket With Prunes
 Categories: Beef, Main dish, Entertain
      Yield: 4 servings
 
      2 ea Onions, diced                       1 tb Brandy
      2 lb Beef brisket                        1 tb Grated lemon peel
     12 oz Beer                              1/8 c  Lemon juice
      1 c  Dried pitted prunes               3/4 ts Ginger (ground)
      1 c  Dried apricots                    1/2 ts Cinnamon
      3 tb Brown sugar firmly packed         1/2 ts Worchestershire sauce
      2 tb Orange marmalade                  1/2 ts Ground black pepper
 
  Preheat oven to 350 degrees F.   Cut piece of aluminum foil large enough to
  wrap brisket.  Sprinkle half of diced onions over foil in layer about same
  size as brisket.   Set brisket over  onions.   Sprinkle  remaining onions
  over top.   Seal tightly.   Set in large shallow pan.   Roast  3 hours.
  Combine  beer with remaining ingredients in large saucepan and bring  to
  boil over medium-high heat.   Remove from heat.  Discard foil and spread
  fruit  mixture over brisket.   Reduce oven to 300 degrees F.   Cover pan
  and continue roasting 1 hour,  adding more beer to pan if sauce  appears
  too dry.   Transfer brisket to heated platter.   Surround with fruit and
  sauce.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Burgundy Style Beef
 Categories: Beef, Marinade, Main dish, Entertain
      Yield: 4 servings
 
      2 lb Round steak                         2 ea Strips lemon peel
      1 x  Salt and pepper to taste        1 1/4 c  Burgundy
      3 ea Onions                              4 tb Oil
      2 ea Garlic cloves                       3 ea Slices bacon
    1/8 ts Thyme                               2 tb Flour
      1 ea Bay leaf                          2/3 c  Beef stock
      1 ts Parsley                             6 oz Mushrooms
 
  Cut  the meat into neat,  fairly large cubes and put into a  dish.   Add
  salt  and  pepper to taste.   Peel and slice the onions and garlic  very
  thinly, sprinkle 1/3 of the onions and the garlic over the meat, and add
  the  thyme,  bay leaf,  and parsley.   Add the lemon peel and wine  with
  about 1/4 of the oil.   Leave the meat to marinate for at least 2 hours,
  turning occasionally. Cut any rind from the bacon and dice it. Heat the
  remaining oil in  a heavy pan and gently fry the rest of the onions and the
  bacon until just golden. Lift the meat from the marinade with a perforated
  spoon or  strain  the liquid from the meat, retaining the liquid. Toss the
  meat in the flour then fry for several minutes with the bacon and onions.
  Strain the wine marinade into the pan,  stir well to blend, add the beef
  stock  with a little more salt and pepper,  bring to a boil,  lower  the
  heat and cover the pan tightly. Simmer gently for 1 1/2 to 1 3/4 hours
  until the meat is very  tender, adding the mushrooms in the last 5-10
  minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Beef And Scallop Saute
 Categories: Beef, Fish, Easy, Entertain, Main dish
      Yield: 4 servings
 
      2 tb Peanut oil                          1 pn Red pepper flakes
  1 1/4 c  Sliced green onion                  1 pn White pepper
      1 ts Minced garlic                     3/4 lb Sea scallops
      1 tb Water                               1 ts Salt
      1 lb Beef cut for stirfry                1 pn Red pepper flakes
      1 pn Fresh ginger                   
 
  Heat  oil in wok or large skillet until almost smoking.   Add garlic and
  beef,  then  scallops,  and  stir-fry about 30  seconds.   Add remaining
  ingredients and stir-fry beef and scallops another 20 to 30 seconds.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Momma's Beef Stew
 Categories: Beef, Mexican, Easy, Ethnic, Main dish
      Yield: 6 servings
 
      4 tb Oil                                 1 ea Clove garlic minced
      3 tb Wine vinegar                      1/2 ts Oregano
  1 1/2 lb Beef stew meat                    1/2 c  Tomato sauce
      1 c  Red wine                            4 ea Medium potatoes cubed
      1 ea Medium onion minced                 2 ea Carrots sliced
      1 ea Bay leaf                            1 x  Salt and pepper to taste
 
  Saute  onion  and garlic in oil.   Add every thing except  potatoes  and
  carrots  to large pot.   Cover tightly and simmer 1 1/2 hours until meat is
  thoroughly tender.  Half an hour before meat is ready add carrots and
  potatoes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Lemon Chicken
 Categories: Oriental, Main dish, Ethnic, Entertain
      Yield: 4 servings
 
      1 tb Vegetable oil                     2/3 c  Snow peas sliced thinly
      1 ts Cornstarch dissolved in           3/4 c  Water
      2 ts Soy sauce                         1/2 c  Water chestnuts sliced
    1/2 ts Sherry                              3 tb Sugar
      1 ts Vegetable oil                       1 x  Tomato wedges, lemon
      4 ea Boned chicken breasts halves        2 tb Catsup
      1 x  Flattened 1/2" thick                1 x  Slices, green onion slices
      1 x  Vegetable oil                       1 ea Lemon juiced
    2/3 c  Bean sprouts                        1 x  And crushed almonds
      1 x  Cornstarch                          1 pn Salt
 
  For  marinade:   Combine first 4 ingredients in small  bowl.   Rub  over
  chicken,  allowing  excess to drain off.   Coat lightly with cornstarch.
  Refrigerate at least 30 minutes. For lemon sauce: Combine first 6
  ingredients in a small sauce pan  and bring to boil over medium high heat,
  stirring  occasionally.   Add dissolved cornstarch and stir until slightly
  thickened.  Keep warm. Heat 1/2 in of vegetable oil in large skillet over
  medium  high  heat. Fry chicken until golden brown on both sides. Drain,
  then cut into 3/4 inch wide strips. Set aside and keep warm. Wipe out
  skillet, add small amount of vegetable oil and heat over medium high heat.
  Add  bean  sprouts,  snow peas,  bamboo shoots  and  water chestnuts and
  stir fry until crisp-tender.   transfer to heated platter. Top with chicken
  and spoon lemon sauce  over.   Garnish  with  tomato wedges, lemon slices,
  green onions and almonds.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Yogurt Chicken
 Categories: Indian, Main dish, Chicken, Spicy
      Yield: 8 servings
 
      4 lb Chicken pieces skinned            1/4 ts Freshly ground pepper
      3 tb Lemon juice                       3/4 ts Ground ginger
      3 ea Garlic cloves minced                3 c  Plain yogurt
  1 1/2 ts Soy sauce                         1/2 ts Cinnamon
    1/2 ts Fine herbs                          2 ea Onions finely chopped
  1 1/2 ts Turmeric                          1/2 ts Ground cloves
 
  Rub  chicken  with garlic,  fine herbs and  pepper.   Combine  remaining
  ingredients in large bowl.   Add chicken,  turning to coat well.   Cover
  and marinate in refrigerator 24 hours turning occasionally. Preheat oven to
  350.   Remove chicken from marinade and place in single layer in large
  roasting pan.   Tent with foil and  bake  30  minutes. Remove foil, turn
  pieces and bake about 30 minutes  longer  or  until lightly browned,
  basting occasionally with marinade.  Serve immediately.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chicken In Silky Almond Sauce
 Categories: Indian, Main dish, Chicken, Spicy, Ethnic
      Yield: 8 servings
 
     16 ea Pieces skinned chicken              6 tb Blanched slivered or
      2 tb Chopped fresh ginger              1/2 ts Ground fennel
      2 tb Vegetable oil                       1 x  Ground almonds
      2 ts Ground cardamom                     2 c  Plain yogurt
    1/2 c  Vegetable oil                       3 tb Ground coriander
      2 ts Ground red pepper                   1 c  Water
      5 ea Medium onions thin sliced           1 x  Course salt
      1 ts Ground cumin                        1 x  Fresh cilantro (garnish)
 
  Pat  chicken dry.   Heat smaller amount of oil in heavy large skillet or
  Dutch  oven over medium high heat.   Add chicken in batches and cook  on
  all  sides  just  until no longer pink (do  not  brown).   Remove  using
  slotted spoon and set aside. Heat remaining oil in skillet. Add sliced
  onion and fry until  wilted and pale brown, stirring constantly to color
  evenly,  about 12 minutes. Stir in almonds, coriander, ginger, cardamom,
  ground red pepper, cumin and fennel and cook 3 to 5 more minutes. Remove
  mixture from heat. Transfer half of mixture to processor or blender. Puree
  with 1/2 of the yogurt and 1/2 of the water. Repeat with the rest of the
  mixture, yogurt and water. Pour sauce back into skillet. Add chicken to
  skillet.  Place over medium high head and bring to a boil.  Reduce heat,
  cover and simmer until chicken is tender and sauce is  thickened,  about 45
  minutes.   Remove from head.   Let stand at room temperature for  30
  minutes  (dish  is best refrigerated and reheated).    Rewarm  over  low
  heat.  Transfer to serving dish, garnish and serve immediately.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chicken Saute With Oranges And Avocados
 Categories: Main dish, Chicken, Entertain
      Yield: 6 servings
 
      6 ea Chicken breasts halves              2 tb Safflower oil
      2 tb Minced parsley                      2 ea Oranges peeled
      1 x  Boned and skinned                 3/4 c  Orange juice
      1 ts Finely grated orange peel           1 x  Sectioned & seeded
      1 x  All purpose flour                 1/3 c  Dry white wine
      1 pn Rosemary                            2 ea Avocados, peeled
      3 tb Butter                            1/3 c  Sliced mushrooms
      3 tb Raspberry vinegar                   1 x  Pitted & sliced
 
  Pound  chicken slightly to flatten into even thickness.   Dredge lightly in
  flour,  shaking  off excess.   Heat butter with oil in  heavy  large
  skillet  over medium high heat.   Add chicken (in batches if  necessary)
  and  saute on both sides until well browned.   Add orange  juice,  wine,
  mushrooms,  parsley,  orange peel and rosemary and bring to simmer.  Let
  simmer  5  minutes.   Transfer chicken to heated serving  platter  using
  slotted spoon.   Add vinegar to skillet and continue simmering, scraping up
  any browned bits,  until sauce is reduced by 1/3.   Pour sauce  over
  chicken,   garnish  with  orange sections  and  avocado  slices.   Serve
  immediately. Serve with a simple spinach salad, desert, bread, and a dry
  Chenin Blanc.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Arroz Con Pollo
 Categories: Mexican, Ethnic, Easy, Main dish
      Yield: 6 servings
 
    1/2 c  Olive oil                       2 1/2 c  Chicken broth
    1/4 c  Tomato sauce                        1 ea Clove garlic minced
      1 ea Frying chicken cut up               1 c  Uncooked rice
    1/8 ts Saffron (powdered)                  1 x  Salt and pepper to taste
      1 ea Small onion chopped            
 
  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.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Grilled Chicken Dijonnais
 Categories: Chicken, Easy, Main dish, Marinade
      Yield: 6 servings
 
    1/2 c  Oil                                 2 tb Dry white wine
    1/4 c  Fresh lemon juice                   1 ts Dried tarragon
    1/2 ts Ground pepper                     1/2 ts White pepper
      6 ea Chicken breasts halves              1 c  Butter
      3 tb Tarragon vinegar                    2 tb Strong dijon mustard
      1 x  Skinned and boned                   1 x  Emon slices  parsley
 
  Combine oil,  lemon juice and pepper in shallow dish.   Swirl chicken in
  mixture  to  coat.   Cover  with plastic wrap and marinade  in  frig  30
  minutes.   Meanwhile  combine vinegar and wine in heavy small sauce  pan
  and  boil  over  medium  high heat until liquid is reduced  to  about  2
  Tablespoons.   Remove from heat and add tarragon and pepper.   Whisk  in
  butter  on tablespoon at a time blending thoroughly after each addition.
  Place  over  low heat and continue whisking until  sauce  has  thickened
  slightly.  Whisk in mustard.  Set aside and keep warm. Prepare charcoal
  grill.   Drain chicken well.   Grill  three  to  four minutes on each side.
  Arrange on heated platter.   Garnish with lemon slices and parsley. Serve
  warm sauce separately.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Scallop Saute
 Categories: Fish, Main dish, Entertain
      Yield: 8 servings
 
      2 lb Bay or sea scallops                 2 tb Minced garlic
      1 x  Oil                                 1 tb Salt
    3/4 c  Butter                              2 ts Freshly ground white pepper
      2 ea Bunches green onions chopped        1 x  Pepper
      1 ea White onion, chopped                1 ea Juice from lemon
      2 lb Mushrooms, slice                    2 c  Dry white wine
      2 tb Minced shallot                 
 
  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: Lamb Chops Korabiak
 Categories: Lamb, Main dish, Easy
      Yield: 4 servings
 
    1/4 c  Butter                              3 ea Green onions sliced
      1 x  Garlic Powder                       1 c  Dry red wine
     10 ea Mushrooms sliced                    4 ea Lamb chops
      1 x  Salt and pepper                   1/2 ts Rosemary
 
  Melt  half  of  butter  in large skillet over  medium  high  heat.   Add
  mushrooms  and  onions and saute until tender,  about 5 to  10  minutes.
  remove and keep warm.  Melt remaining butter in same skilled over medium
  high  heat.   Sprinkle chops with rosemary,  garlic powder and salt  and
  pepper.   Add  to skillet and saute until browned on both sides about  5
  minutes.   Reduce  heat  to medium and continue  cooking  until  tender.
  Transfer lamb chops to heated platter.   Pour wine into skilled and cook
  over medium high heat, scraping up any browned its clinging to bottom of
  pan,  until liquid is reduced by about 1/3.  Spoon vegetables over chops
  and top with sauce.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Mustard, Wine Marinated Lamb Chops
 Categories: Lamb, Entertain, Main dish, Spicy, Marinade
      Yield: 4 servings
 
      4 ea Sirloin lamb chops 1" thick       1/4 ts Pepper
      1 ts Salt                                1 c  Red wine
      3 tb Stone ground mustard           
 
  Rub  both sides of chops with mustard.   Sprinkle with salt and  pepper.
  Cover with wine and marinate overnight in refrigerator.   Rub again with
  mustard just before broiling or pan-frying to desired doneness.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Red Beans And Rice With Smoked Sausage
 Categories: Pork, Main dish, Spicy, Easy
      Yield: 4 servings
 
      1 lb Dried red beans                     8 oz Smoked ham shanks
      1 ea Garlic clove chopped              1/2 ts Sage
  1 1/2 lb Smoked sausage cut                  1 ea Large onion chopped
      1 ts Dried thyme                         1 pn Cayenne pepper
      1 x  Into chunks                         1 x  Salt
      1 ts Ground pepper                       1 x  Freshly cooked rice
 
  Place beans in Dutch oven and cover generously with water.   Let soak 30
  minutes. Add remaining ingredients to beans except salt and rice. Bring to
  boil over medium high heat. Reduce heat to medium low, cover and simmer
  until  beans  are tender,  adding more water if necessary (about  2  1/2
  hours).   Add  salt  to  taste.   Discard ham  bones.   Remove  about  3
  tablespoons  of  beans from mixture and mash to paste;  return to  Dutch
  oven and stir.  Simmer 15 more minutes.  Serve over hot rice.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Orange, Jicama Salad
 Categories: Mexican, Salad, Easy, Entertain
      Yield: 2 servings
 
      1 x  Butter lettuce leaves               1 x  Salt & freshly ground pepper
      1 tb Fresh orange juice                1/2 c  Chopped red onion
      1 ea Large orange, peeled/sliced         1 tb Minced fresh cilantro
      1 ts White wine vinegar                  3 tb Olive oil
      1 c  Julienne of peeled jicama      
 
  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.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pasta With Shrimp And Vegetables
 Categories: Pasta, Easy, Ethnic, Italian, Main dish
      Yield: 4 servings
 
    3/4 c  Butter                            1/2 ts Dried oregano
      2 ea Cloves garlic minced                1 ea Zucchini, thinly sliced
     20 ea Frozen large shrimp               1/2 ts Dried basil
      1 ea Bunch Broccoli Flourettes           1 x  Parmesan cheese
      4 ea Large mushrooms, sliced             1 lb Cooked drained spaghetti
    1/2 ts Dried thyme                    
 
  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: Fettuccine With Peas And Ham
 Categories: Pasta, Main dish, Ham, Easy
      Yield: 4 servings
 
      5 tb Unsalted butter                     1 x  Salt and pepper
      1 c  Parmesan cheese                 1 1/4 c  Whipping cream
      6 ea Green onions                        1 ea 10 oz pk frozen tiny peas
      1 lb Fettuccine cooked                   4 oz Boiled ham chopped
      8 oz Mushrooms sliced               
 
  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: Linguine With White Clam Sauce
 Categories: Pasta, Main dish, Easy, Seafood
      Yield: 4 servings
 
    2/3 c  Margarine                         1/4 ts Salt
    1/4 ts Basil                               3 ea (8 oz) cans minced clams dra
    1/3 c  Olive oil                         1/3 c  Finely chopped parsley
    1/4 ts Oregano                             1 lb Linguine
      3 ea Cloves garlic                  
 
  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.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Rigatoni Alla Fontina
 Categories: Pasta, Ethnic, Italian, Main dish, Easy
      Yield: 4 servings
 
      1 lb Rigatoni                            2 pn Nutmeg
      3 tb Salt                                1 c  Parmigiano cheese
      6 tb Sweet butter                        2 pn Black pepper
    1/2 lb Sliced fontina cheese          
 
  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 With Three Cheeses
 Categories: Pasta, Ethnic, Italian, Easy, Main dish
      Yield: 4 servings
 
      3 tb Salt                              1/2 c  Shredded mozzarella
      1 lb Rigatoni                            1 c  Heavy cream
  3 1/2 tb Melted sweet butter               1/2 c  Grated parmigiano cheese
    1/2 c  Shredded swiss cheese             1/2 ts Nutmeg
    1/2 c  Shredded fontina               
 
  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: Fettuccine Alfredo
 Categories: Pasta, Ethnic, Italian, Easy, Main dish
      Yield: 2 servings
 
      4 tb Butter                              1 x  Salt and pepper to taste
    1/2 c  Heavy cream                         8 oz Fettuccine
      6 tb Parmesan cheese                
 
  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: Irish Loin Of Pork With Lemon And Herbs
 Categories: Pork, Main dish, Marinade
      Yield: 8 servings
 
      6 lb Boneless pork loin                  1 tb Basil
    1/2 c  Chopped parsley                     3 ea Garlic cloves crushed
    1/4 c  Minced onion                      3/4 c  Olive oil
    1/4 c  Finely grated lemon peel          3/4 c  Dry sherry
 
  Pat  pork dry.   Score well with sharp knife.   Combine parsley,  onion,
  peel, basil, and garlic in a small bowl.  Whisk in 2/3 of oil.  Rub into
  pork.  Wrap in foil and refrigerate overnight. Let pork stand at room
  temperature 1 hour before roasting.  Preheat oven to 350 degrees F. Brush
  pork with remaining olive oil.  Set on rack in shallow pan. Roast until
  meat thermometer inserted in thickest part of meat registers 170 degrees F,
  about 2 1/2  hours.   Set  meat  aside. Degrease pan juices. Blend Sherry
  into pan juices.  Cover and cook over low heat 2 minutes. Pour into
  sauceboat.   Transfer pork to  platter. Garnish with fresh parsley and
  lemon slices.  Serve sauce separately.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pork Chops In Wine Sauce
 Categories: Pork, Easy, Main dish
      Yield: 4 servings
 
      1 ts Sage                                1 tb Olive oil
      4 ea 1" thick pork chops                 2 ea Garlic cloves chopped
      1 ts Rosemary                          3/4 c  Dry white wine
      2 tb Butter                              1 x  Freshly ground pepper
      1 ts Salt                           
 
  Combine Sage, rosemary, garlic, salt and pepper.  Press a little of this
  mixture firmly into both sides of each of the pork chops. Melt butter and
  oil in heavy 10 to 12 in skillet.   Brown chops on both sides, turning
  carefully with tongs.   Remove and pour off all  but  a small amount of fat
  from pan.   Add 2/3 of the wine and bring to  boil. Return chops to pan.
  Cover, reduce heat and simmer until  chops  are tender when pressed with
  tip of knife,  about 25 to 30 minutes. When ready to serve, remove chops to
  heated plate.   Add remaining wine to skillet and boil down to a syrupy
  glaze.  Pour over chops.
 
-----
 
---------- 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            2 ea Egg whites
    1/4 c  Water                               1 x  Dash salt
      1 c  Sugar                             1/2 c  Heavy cream,whipped
      1 tb Lemon juice                         1 ea Baked pastry shell (9")
  1 1/2 pk Envelopes unflavored gelatin        1 x  Whipped cream for garnish
    1/4 c  Water                          
 
  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: Strawberry Yogurt Pie
 Categories: Pies, Desserts
      Yield: 6 servings
 
      1 pk Envelope unflavored gelatin         1 ts Grated orange rind
    1/4 c  Water                               1 ts Vanilla
    1/4 c  Milk                                1 c  Plain yogurt
      2 ea Large egg yolks                     1 ea 8" baked graham cracker shel
      1 pk 8 oz. package cream cheese          1 x  Halved or sliced strawberrie
      1 tb Honey                          
 
  In a 1 1/2 quart saucepan,sprinkle gelatin over water to soften a matter of
  minutes.In a 1 cup measure beat together milk and yolks until blended;add
  to gelatin mixture.Over low heat stir constantly with a wide rubber
  spatula,especially around side of pan,until gelatin is dissolved;cool at
  room temperature.In a medium bowl,beat together cheese,honey,orange rind
  and vanilla gradually and gently beat in yogurt until smooth.Chill until
  very slightly thickened.Turn into graham cracker shell;chill to set.At
  serving time,cover surface with strawberries.Serves 6.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Pie
 Categories: Pies, Desserts
      Yield: 6 servings
 
      2 pk (4 serving) Chocolate Jello         2 x  Squares Semi-sweet chocolate
  3 1/2 c  Milk                                1 ea Baked 9" pie shell,cooled
      2 tb Butter or margarine            
 
  Combine pie filling and milk in saucepan;add butter and chocolate Cook and
  stir over medium heat until mixture comes to a full bubbling boil.Remove
  from heat.Cool 5 minutes,stirring twice. Pour into shell and chill 3
  hours.Garnish with whipped topping and chocolate curls,if
  desired.Note:Plastic wrap may be placed on surface of pie filling before
  chilling.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pumpkin Cream Pie
 Categories: Pies, Desserts
      Yield: 6 servings
 
      2 c  Milk                                1 ts Pumpkin pie spice
      2 pk (4 serv)Vanilla inst pudding        1 c  Cool Whip whipped topping
      1 c  Canned pumpkin                      1 ea 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: Party Meringue Pie
 Categories: Pies, Desserts
      Yield: 6 servings
 
      1 pk (4 serving)Lemon pudding            2 tb Butter or margarine
    2/3 c  Sugar                               1 ea Baked 9" pie shell,cooled
  2 1/4 c  Water                               3 ea Egg whites
      3 ea Egg yolks                           6 tb Sugar
      2 tb Lemon juice                    
 
  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: Jiffy Butter Pie Crust
 Categories: Pies, Desserts
      Yield: 6 servings
 
      2 c  All-purpose flour                 2/3 c  Butter,chilled,into 8 pieces
    3/4 ts Salt                                1 ea 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: Apple Pie #2
 Categories: Pies, Desserts
      Yield: 6 servings
 
      2 ea Unbaked pie crusts                  2 tb Butter
      4 c  Water                               1 ts Cinnamon
  1 1/2 c  Sugar                             1/4 ts Nutmeg
      4 ts Cream of tartar                     1 ea Juice & grated rind of lemon
     40 ea Ritz Crackers                  
 
  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.
 
-----
 
---------- 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                   5 oz Frozen Crisco
    1/2 ts Salt                              1/3 c  Ice water

-------------------------------CHERRY FILLING-------------------------------
    1/3 c  Brown sugar                     1 1/2 tb Crisco
    1/3 c  White sugar                         1 ts Almond extract
    1/2 ts Cinnamon                            1 tb Vanilla extract
      4 tb Cornstarch                        1/2 tb Milk
  1 1/2 c  Cherry juice                        2 ts Sugar
      3 lb Frozen cherries (with 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: Perfection Pecan Pie
 Categories: Pies, Desserts
      Yield: 6 servings
 
-------------------------------------C-------------------------------------
      1 c  All-purpose flour                 1/2 c  Crisco shortening
    1/8 ts Salt                                3 tb Water

-------------------------------------F-------------------------------------
    1/4 c  Butter or margarine,softened      3/4 c  Light corn syrup
      1 c  Sugar                               2 ts Vanilla
      4 ea Eggs                            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: Cherry Almond Pie
 Categories: Pies, Desserts
      Yield: 8 servings
 
    1/4 c  Sugar                               3 tb Almond flavored liqueur
      4 tb Cornstarch                          1 ea 9" pie shell
      6 c  Cherries,pitted               

----------------------------------CRUMB T----------------------------------
      1 c  Flour                             1/3 c  Butter
    1/2 c  Sugar                             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: Illinois Apple Pie
 Categories: Pies, Desserts
      Yield: 6 servings
 
-------------------------------------C-------------------------------------
      2 c  Level cups all-purpose flour      1/2 c  Ice water
    1/4 ts Salt                              1/4 c  Milk
      1 c  Evel cup Crisco shortening        1/4 c  White sugar

----------------------------------APPLE F----------------------------------
      6 c  Tart apples,peeled & sliced         2 tb Lemon juice
    1/2 c  White sugar                       1/4 ts Salt
    1/2 c  Brown sugar                       1/4 ts Nutmeg
      1 ts Cinnamon                            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: Honey Crunch Pecan Pie
 Categories: Pies, Desserts
      Yield: 6 servings
 
----------------------------------CRISCO C----------------------------------
  1 1/3 c  All-purpose flour                 1/2 c  Butter flavor shortening
    1/2 ts Salt                                4 tb Cold water

-------------------------------------P-------------------------------------
      4 ea Eggs,slightly beaten                1 ts Vanilla extract
    1/4 c  Brown sugar,packed                  1 tb Bourbon
    1/4 c  Granulated sugar                    2 tb Butter,melted
      1 c  White corn syrup                    1 c  Chopped pecan nuts
    1/2 ts Salt                          

----------------------------------CRUNCH T----------------------------------
    1/3 c  Brown sugar,packed                  3 tb Honey
      3 tb Butter                          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: Maple Apple Pie
 Categories: Pies, Desserts, Microwave
      Yield: 6 servings
 
-------------------------------------C-------------------------------------
      2 c  Unbleached flour                  2/3 c  Crisco shortening
    1/2 ts Baking powder                       1 tb Maple syrup
      1 ts Salt                          

----------------------------------APPLE F----------------------------------
      7 c  Apples,peeled and sliced            2 tb Cornstarch
    3/4 c  Maple syrup                   

-----------------------------------NUT M-----------------------------------
    1/2 c  Chopped pecans                      1 ts Butter
      2 tb Maple syrup                    
 
      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: Never Fail Meringue
 Categories: Pies, Desserts
      Yield: 6 servings
 
      1 tb Cornstarch                          6 tb Sugar
      2 tb Cold water                          1 x  Pinch baking soda
    1/2 c  Boiling water                       1 ts Vanilla
      3 ea Egg whites                     
 
  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: Shoo Fly Pie
 Categories: Pies, Desserts
      Yield: 6 servings
 
      1 x  Pastry for 9" crust pie           1/2 ts Cinnamon
    1/2 ts Baking soda                       1/8 ts EACH: mace,ginger,cloves
    1/4 c  Hot water                         1/2 c  Brown sugar
    1/2 c  Molasses                            2 tb Shortening,melted
      1 ea Egg yolk,well beaten              1/2 ts Salt
    3/4 c  Flour                          
 
  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: Kentucky Apple Festival Apple Pie
 Categories: Pies, Desserts
      Yield: 6 servings
 
    1/3 c  Shortening                        1/3 c  Boiling water
    1/3 c  Butter                            1/2 ts Salt
      2 c  Flour                             1/2 ts Baking powder

-------------------------------------F-------------------------------------
      7 ea Granny Smith Apples             1 1/2 tb Butter
      1 ts Cinnamon                       
 
    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: Apple Meringue Pie
 Categories: Pies, Desserts
      Yield: 6 servings
 
      1 ea 9" unbaked pie shell                3 ea Eggs,separated
      2 c  Grated apple                      1/2 ts Cinnamon
    1/2 c  Sugar                             1/2 ts Nutmeg
      3 tb Butter                            1/4 c  Confectioners' sugar
      1 tb Lemon juice                         1 ts 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: Zucchini Pie
 Categories: Pies, Desserts
      Yield: 6 servings
 
      4 c  Zucchini,sliced 1/4" thick          1 ts Cinnamon
      1 x  Salt water                          1 ts Cream of tartar
      1 c  Warm water                          1 x  Unbaked pie shell
    3/4 c  Brown or white sugar          

---------------------------------STREUSEL T---------------------------------
    1/2 c  EACH:sugar,flour,butter        
 
  Remove all seeds and rind from zucchini. Parboil prepared zucchini in salt
  water until tender.Drain; put in bowl.Add warm water,sugar,cinnamon and
  cream of tartar. Place in unbaked pie shell.Bake 1/2 hour @ 350 degrees.Top
  with Streusel Topping mixture.Return to oven for 1/2 to 3/4 hour.Tastes
  just like apple pie.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cottage Cheese Pie
 Categories: Pies, Desserts
      Yield: 6 servings
 
  1 1/2 c  Creamed cottage cheese              1 ea Lemon rind (grated)
      4 tb Melted butter                       2 ea Eggs
    1/2 c  Sugar                             1/2 c  Raisins
    1/4 ts Salt                              1/2 c  Chopped nuts
      1 tb Flour                             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: Apples Apple Pie
 Categories: Pies, Desserts
      Yield: 6 servings
 
  1 1/2 c  Water                           1 1/2 ts Cream tarter
  1 1/2 c  Sugar                             1/2 ts Cinnamon
     16 ea Soda crackers                     1/2 ts Nutmeg
    1/2 ea Stick margarine                
 
  Bake @ 350 degrees in unbaked crust.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Brownie Bottom Bourbon Pie
 Categories: Pies, Desserts
      Yield: 6 servings
 
      1 x  Brownie mix                       1/4 c  Cold water
      5 ea Egg yolks                         1/2 c  Bourbon
    3/4 c  Sugar                               3 c  Heavy cream
      1 pk Envelope unflavored gelatin    
 
  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: Million Dollar Pie
 Categories: Pies, Desserts
      Yield: 6 servings
 
      1 cn Eagle Brand milk                    3 tb Lemon juice
      1 cn 9oz crushed pineappl,drained        1 pk Large carton Kool Whip
    1/2 c  Chopped pecans                 
 
  Mix ingredients and pour in 2 - 9 " graham cracker pie shells. Serve
  chilled.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Caramel Pecan Pie
 Categories: Pies, Desserts
      Yield: 6 servings
 
     36 ea Kraft caramels                      1 c  Pecan halves
    1/2 ts Vanilla                           3/4 c  Sugar
    1/4 c  Water                               1 ea 9 " unbaked pastry shell
      3 ea Eggs,beaten                       1/4 ts Salt
    1/4 c  Margarine                      
 
  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: Pecan Pie #2
 Categories: Pies, Desserts
      Yield: 6 servings
 
------------------------------------INCH------------------------------------
      3 ea Eggs                              1/3 c  Melted butter
    2/3 c  Sugar                               1 c  Dark corn syrup
    1/3 ts Salt                                1 c  Pecans

------------------------------------INCH------------------------------------
      2 ea Large eggs                        1/4 c  Melted butter
    1/2 c  Sugar                             3/4 c  Dark corn syrup
    1/4 ts Salt                              3/4 c  Pecans
 
  Mix together and pour into pastry shell. Bake @ 375 degrees 40 to 50
  minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Bubbly Berry Lattice Pie
 Categories: Pies, Desserts
      Yield: 6 servings
 
      1 qt Fresh blueberries OR              1/2 c  Sugar,divided
      2 pk (9 oz.) unsweetened frozen          2 ts Lemon juice
    1/4 c  Flour,                              2 ts Butter or margarine
      1 ea 2 crust pie pastry, divided    
 
  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: Grand Prize Winning Maple Walnut Mousse Pie
 Categories: Pies, Desserts
      Yield: 8 servings
 
      3 ea Eggs,separated                      1 c  Walnut meats,chopped
    1/8 ts Salt                                2 tb Semi-sweet chocolate,shaved
    3/4 c  Maple syrup                         1 ea Chocolate crumb pie shell
      2 c  Kool Whip                      
 
  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: Crumb Pie Shell
 Categories: Pies, Desserts
      Yield: 6 servings
 
  1 1/2 c  Chocolate cookie crumbs             1 tb Granulated sugar
    1/4 c  Butter,softened                
 
  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: Southern Fresh Peach Skillet Pie
 Categories: Pies, Desserts
      Yield: 6 servings
 
-------------------------------------D-------------------------------------
      1 c  Flour                             1/2 ts Salt
      2 tb Sugar                               3 tb Shortening
      2 ts Baking powder                     1/2 c  Milk

-------------------------------------T-------------------------------------
    1/2 c  Sugar                             1/2 ts Cinnamon
    1/2 ts Salt                           
 
  Dough: Sift first four ingredients together, and then cut the remaining two
  in with pastry blender. Pat out dough 1/4" thick into 8" heavy iron
  skillet,allowing some of the dough to hang over edge.Add 6 fresh
  peaches,peeled and sliced. Mix topping and sprinkle over fruit; dot with 2
  tablespoons butter. Fold hanging dough toward center,leaving a little space
  uncovered. Bake @ 425 degrees for 25 minutes.Serve with ice cream.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chess Pie
 Categories: Pies, Desserts
      Yield: 6 servings
 
      1 ea 9" pie shell,unbaked                1 tb Vinegar
      4 ea Eggs                                1 tb Cornmeal
      1 c  Sugar                               1 tb Flour
    1/4 c  Butter,softened                     1 ts 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: Raspberry Yogurt Pie
 Categories: Pies, Desserts
      Yield: 6 servings
 
      2 ea (8 oz) raspberry yogurt             1 ea (8 or 9 oz.) cool whip
    1/2 c  Crushed raspberries (opt.)          1 ea Graham cracker pie crust

-------------------------------------V-------------------------------------
      1 x  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: Cold Clam Dip
 Categories: Dips, Appetizers
      Yield: 4 servings
 
     10 oz Clams                             1/8 ts Pepper
      6 oz Philadelphia Cream Cheese           1 ts Worcestershire sauce
      1 ts Lemon Juice                         1 ea Garlic clove (pressed)
    1/2 ts Salt                                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                          1/2 c  Mayonnaise
      2 ts Lemon juice                         1 pk Taco seasoning mix
    1/2 ts Salt                              1/2 c  Green onion (chopped)
    1/4 ts Pepper                              3 ea Tomatoes (chopped/drained)
      8 oz Sour cream                          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)          1 tb Olive oil
      2 pk Green onions (chopped)              1 tb Vinegar
      1 cn Black olives (chopped)              1 tb Garlic salt
      1 cn Green chilies (chopped)        
 
     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 tb Green pepper (grated)
      2 c  Sour cream                          2 tb Celery (grated)
      2 c  Curry powder                        1 x  Seasonings
      1 ts Onion (grated)                 
 
     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                              1/4 ts Garlic salt
      1 c  Mayonnaise                          1 ea Onion (chopped)
      3 ea Tabasco sauce (drops)               8 oz Cheddar cheese (cubed)
      1 tb Worcestershire sauce                5 oz Shrimp (drained)
 
     Place all ingredients in blender and blend until smooth.  Served
  chilled.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Curry Dip
 Categories: Dips, Appetizers
      Yield: 4 servings
 
      1 qt Mayonnaise (no dressing)            1 x  Black pepper
      1 ea Worcestershire sauce  (dash)        1 tb Curry powder
      3 ea Green onions (chopped)              1 x  Seasonings
      1 x  Crazy salt                     
 
     Mix all ingredients together and serve with fresh vegetables.  Let stand
  in refrigerator for 1 hour before serving;  tastes better chilled.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Artichoke Dip #2
 Categories: Dips, Appetizers, Microwave
      Yield: 4 servings
 
      1 c  Parmesan cheese                 1 1/2 cn Artichoke hearts
      1 c  Mayonnaise                          1 x  Garlic powder
 
     Combine equal amounts Parmesan cheese and mayonnaise.  Add garlic
  powder.  Add artichoke hearts and combine with cheese mixture.  May be
  served cold or heated 10 to 20 minutes in 350F oven or until cheese is
  melted (do not heat in microwave).  Serve with chips or as a spread on
  french bread.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: RAISIN-CINNAMON ROLLS
 Categories: Desserts
      Yield: 12 servings
 
--------------------------LOAF FROZEN BREAD DOUGH--------------------------
 
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Appetizer Egg Rolls
 Categories: Appetizers
      Yield: 8 servings
 
    1/2 lb Pork; Boneless, Cut Julienne      1/4 c  Almonds; Slivered
      1 ea Onion; Small, Sliced                1 ts Cornstarch
      1 c  Cabbage; Green Or Chinese *         2 tb Sherry; Dry
      2 tb Vegetable Oil                       1 tb Soy Sauce
    1/2 c  Mushrooms; Sliced                 1/2 ts Ginger
    1/4 c  Sprouts; Bean Or Alfalfa           12 ea Egg Roll Wrappers; Abt 6" Sq
    1/4 c  Currants                            1 x  ;Oil For Deep Fat Frying

----------------------------GINGER APRICOT SAUCE----------------------------
    1/4 c  Apricots; Dried (Abt. 10)         1/4 ts Salt
    1/4 c  Sugar                               1 tb Lemon Juice
      1 ts Ginger                         
 
  * Cabbage should be shredded. Saute the pork, onion, and cabbage in hot oil
  until lightly browned.  Stir in the mushrooms, bean sprouts, currants, and
  almonds and saute, stirring for 1 minute. Dissolve the cornstarch in 2 T
  water, and combine with sherry, soy sauce, and ginger; add to the pork
  mixture and bring to a boil, stirring. Remove from heat and cool. Stack the
  egg roll wrappers and cut in half to form rectangles. Forming one roll at a
  time, place a heaping a teaspoonful of pork mixture on one end of
  rectangle, moisten the long edges, and roll up. Press the edges together to
  seal.  Egg roll may be prepared to this point, then refrigerated for
  several hours or overnight or frozen for several days before frying. Adjust
  time for browining. If rolls are frozen, let them thaw before cooking. Heat
  the oil to 375 degrees F. and fry the egg rolls, 4 or 5 at a time, until
  golden brown and crisp on all sides. Frying will take about 4 to 5 minutes;
  turn rolls once. Drain on paper towels and keep warm while frying the
  remaining rolls. Serve with warm Ginger Apricot Sauce. GINGER APRICOT
  SAUCE: Combine the apricots, sugar, ginger, and salt with 3/4 cup water in
  a small saucepan and bring to a boil. Reduce heat and simmer, uncoverd, for
  5 minutes.  Pour the mixture into a blender container or food processor.
  Add lemon juice, cover and process until smooth.  Serve warm.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pork Satay
 Categories: Appetizers, Pork
      Yield: 6 servings
 
    1/2 lb Boneless Pork; Lean               1/4 c  Peanut Butter; Chunky/Smooth
      2 tb Soy Sauce                         1/2 ts Salt
      2 tb Steak Sauce; Thick                  5 ea Hot Pepper Sauce; drops
     10 ea Apricots; Dried                
 
  Cut the pork into 3/4-inch cubes and combine with the soy sauce and steak
  sauce.  Cover and refrigerate for several hour, stirring occasionally.
  Meanwhile, simmer the apricots in 3/4 c water for 5 minutes.  Place the
  apricots and their cooking liquid in a blender container or food processor.
  Add peanut butter, salt, and hot pepper sauce.  Cover and process until
  smooth.  Reheat when ready to serve.  Thread the marinated pork cubes on
  skewers.  (If you use wooden skewers, soak them in water 2 hours before
  using.)  Brush with remaining soy sauce mixture.  Cook over hot coals or
  under broiler for 6 to 8 minutes, turning often.  Serve with the warm
  apricot-peanut butter sauce for dipping. NOTE: Satay serves 2 when served
  as a main course.  Double the meat portion of the recipe for 4 people. If
  you like, serve kabobs of mushrooms along with the pork. Thread small fres
  mushrooms on separate skewers, brush with melted butter and grill or broil
  along with the pork.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Salmon Salad
 Categories: Salads, Fish, Appetizers
      Yield: 2 servings
 
 15 1/2 oz Can of salmon        *            1/4 ts Dill weed
      2 ea Celery stalks,        **          1/2 c  Miracle whip         ***
    1/2 ea Onion, small                        1 ea Egg, boiled, chopped
      1 tb Lemon juice                    
 
  * I prefer Red Salmon, Pink is alright
    pick out the dark skin, crush bones and mask the salmon. ** celery- cut
  into 1-inch pieces *** I prefer Miracle Whip - but any mayonnaise will work
  ~------------------------------------------------------------------------
  Grate celery and onions. Mix Salmon, onions and celery in medium bowl. Add
  lemon juice, dill weed,egg mayo, salt and pepper to taste. Mix well all
  ingredients.  Chill mixture thoroughly. This is really good on croissants.
  Yield approx. 2 1/2 cups
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Mini-Sausage Rubens
 Categories: Pork, Appetizers
      Yield: 44 servings
 
    1/2 lb Smoked sausage                      1 c  Thousand island dressing
      1 ea Loaf party rye bread                1 ea (16oz) saurkraut
      4 tb (1/2 stick) butter                 10 ea Slices of swiss cheese
 
     Slice  sausage  into  1/4 inch pieces.  Drain  the  saurkraut.   Cut
     cheese  slices  into  1/2" x 2 1/2" strips.  Melt  butter  in  small
     skillet.   Brush  rye bread with butter on both  sides.    Place  on
     baking  sheet.  Toast 400 degrees for 5 minutes. Turn.  Remove  from
     oven  and  build rubens ending with criss-crossed cheese  slices  on
     top.   Bake 5 to 10 minutes or until the cheese is bubbly.
     Notes : Yields approximately 44 appetizers.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cheese Chiles
 Categories: Appetizers, Chili
      Yield: 12 servings
 
      1 c  Cheddar Cheese; Shredded            1 ea Cilantro Stems; Bunch, *
      1 c  Colby Cheese; Shredded              1 x  Paprika
      1 ts 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: Taco Quiche
 Categories: Beef
      Yield: 8 servings
 
      2 lb Lean Ground Beef                  1/4 ts Salt
      1 ea Med. Purple Spanish Onion *         6 ea Large Eggs
      1 ts Chil Powder                       1/2 pt Dairy Sour Cream
    1/4 ts Ground Cumin                        1 ea Large Avocado, Sliced

---------------------------------GARNISHES---------------------------------
      1 x  Whole Ripe Olives                   1 x  Chili Salsa, If Desired
 
  *   Purple Spanish Onion should be chopped.
  ~-------------------------------------------------------------------------
  Line lightly greased 13-inch quiche dish (or one 13 x 9-inch pan or two
  9-inch piepans) with tortillas, tearing them to fit, if necessary.  Brown
  ground beef and onion, pour off drippings.  Add garlic, chili powder,
  oregano, cumin, thyme and salt, stirring to combine.  Spoon Beef mixture in
  pan(s).  Top with cheese.  Beat eggs and milk together and pour into
  pan(s).   Bake in moderate oven (350 degrees F.) 1 hour or until set.
  Spread top with sour cream; top with tomatoes avocado and lettuce. Garnish
  with olives.  Cut into serving size peieces; serve with salsa.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Spaghetti With Superb Meat Sauce
 Categories: Main dish, Italian, Sauces
      Yield: 16 servings
 
      3 lb Beef roast                          2 ea Bay leaves
    1/2 ts Oregano leaves                      1 c  Red wine, dry
    1/2 ts Basil leaves                        1 ts Celery salt
      3 ts Salt                              1/2 c  Ripe olives, sliced
    1/2 ts Parsley, finely chopped             1 ts Black pepper
    1/4 c  Flour                             1/2 c  Stuffed olives, sliced
    1/2 ts Rosemary leaves, crushed            2 ts Sugar
    1/4 c  Olive oil                           2 ea 4 oz can mushrooms
      2 c  Hot water                         1/2 ts Red pepper, crushed
    1/8 ts Nutmeg, fresh ground                4 lb Spaghetti
      4 ea Garlic, squashed                    1 tb Season-all
      4 ea Tomatoe paste, 6 oz cans            1 x  Parmesan cheese, grated
      1 ea Onion, finely chopped             1/4 ts MSG
      1 qt Water                          
 
  Long, slow simmering of meat and herbs produces the base for this
  incomparable sauce. Season roast with salt; dredge with flour. In Dutch
  oven brown slowly on all sides in hot olive oil. Add hot water; cover and
  cook slowly 3 hours or until meat almost falls apart. Tear into small
  pieces with fork.  Add remaining ingredients except spaghetti and cheese.
  Cover tightly and simmer 2 hours longer, stirring occasionally. Remove
  cover and continue cooking until sauce thickens to desired consistency.
  Cook spaghetti following directions on package, allowing 1 pound for 4
  servings.  Ladle sauce over spaghetti. Top with cheese. Makes about 3 1/2
  quarts sauce, enough for 4 pounds spaghetti. NOTE: Since you may not need
  such a large quantity of spaghetti, freeze extra sauce in half-pint, pint
  or quart freezer jars and use as needed. I prefer to use rump roast, but
  chuck or round is acceptable.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Hungarian Cabbage Rolls
 Categories: Beef
      Yield: 4 servings
 
      1 ea Cabbage                           1/2 ts Pepper
  1 1/2 lb Ground beef                         1 tb Paprika
      1 ea Onion, chopped                      2 c  Sauerkraut
      1 c  Rice                                2 c  Tomato sauce
      1 ea Egg                               1/2 c  Water
      1 tb Salt                                1 c  Sour cream
 
  Core cabbage and place in large bowl.  Cover cabbage with boiling water and
  let stand five minutes.  (If cabbage is very large, repeat this process
  after you've stuffed half of the leaves).  Combine meat, onion, rice, egg,
  salt, pepper and paprika.  Drain cabbage and remove leaves, cutting off the
  thick end of the stem.  Put about two tablespoons of filling on a leaf.
  Fold sides in and roll.  Place seam side down in a slow cooker. Spread
  sauerkraut on top.  Add tomato sauce and water.  Cook on low six to eight
  hours.  Remove rolls, blend sour cream with sauce and serve with cabbage
  rolls.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Fireside Coffee
 Categories: Beverages
      Yield: 20 servings
 
      2 c  Hot Cocoa Mix                       2    On dairy Creamer
      1 c  Instant Coffee                    1/2    Ugar
      1 ts Cinnamon                          1/2    Utmeg
 
  Mix all ingredients together.. And your ready to use on those cold winter
  nights in front of the fireplace..(if you don't have one there's this neat
  video you can buy that makes your TV a fireplace).. For individual servings
  and this makes more than 20 just guesstimated, Boil Water , put 2 to 3
  teaspoons in your cup then add water..Stir and ready to drink.. You can add
  a festive touch by adding whipped cream on top sprinked with cinnamon or
  nutmeg.. NOTE: This recipe can be halved.. and The sugar is actually 1/2 c
  to 1 c its a sweeten to your sweet tooth recipe..
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Horchata(Ground Rice Drink)
 Categories: Beverages
      Yield: 6 servings
 
      1 c  Long Grain Rice                     1 ts Vanilla
      4 c  Milk                              1/2 ts Cinnamon
    1/2 c  Sugar                               1 x  Ice
 
  Place the rice in a bowl with enough hot water to cover.  Let the rice sit
  overnight.  Next day, remove the water.  Place 1/2 cup of water, and 2 cups
  milk in a blender.  Blend until rice is all ground up.  Mix in 1/4 cup
  sugar, 1/2 t  vanilla, 1/4 t cinnamon.  Do the same with the other half of
  the ingredients.  Strain through cheesecloth (or whatever).  Serve over
  ice.  Makes 6 glasses.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cinnamon Flop
 Categories: Cakes, Desserts
      Yield: 2 servings
 
      1 c  Sugar                               1 c  Milk
      2 c  Flour                               1 x  Brown Sugar
      2 ts Baking powder                       1 x  Cinnamon
      1 tb Melted butter                       1 x  Butter
 
   Brown sugar, Cinnamon, and butter for top Sift sugar, flour, and baking
  powder together.  Add butter and milk and stir until well blended. Divide
  mixture between 2  9" pie or cake pans well greased. Sprinkle tops with
  flour, then brown sugar, then cinnamon.
   Push chunks of butter into the dough. This makes holes and later gets very
  soft as it bakes.  Bake at 350 for 30 minutes.
   Amish/Mennonite Recipe...
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate-Silk Mousse Cake
 Categories: Cakes, Desserts
      Yield: 12 servings
 
     16 oz Semi-sweet Chocolate *              1 tb Sugar
     10 tb Unsalted Butter                     1 tb Unbleached Flour
      4 ea Large Eggs                          1 tb Real Vanilla Extract

---------------------------------GARNISHES---------------------------------
      1 x  White Candy Roses             

-----------------------------------GLAZE-----------------------------------
    1/2 c  Heavy Cream                         3 oz (3 Sq)Semi-sweet Chocolate
 
  *     There should be 16 squares of semi-sweet chocolate and they should
  ~-------------------------------------------------------------------------
  One to Three Days In Advance: Preheat oven to 425 degrees F. Butter bottom
  and sides of an 8-inch springform pan. Line bottom with parchment or waxed
  paper.  Using heavy-duty aluminum foil, wrap foil under and up outside of
  spring form pan to prevent leaks; set aside. In 3-qt saucepan, combine
  cut-up chocolate and butter.  Cook over low heat, stirring often, until
  chocolate and butter melt and mixture is smooth. Remove from heat; cool 15
  minutes.  Meanwhile, with whisk, beat eggs and sugar over hot, but not
  boiling, water, until eggs are lukewarm and foamy and sugar is dissolved.
  Transfer to large bowl. Beat egg mixture at high speed until very thick and
  pale yellow--about 8 minutes. Beat in flour. Spoon about one fourth egg
  mixture into cooled chocolate. Fold chocolate back into remaining egg
  mixture.  Pour into prepared pan. Place pan in deep roasting pan. Fill with
  enough hot water to come 2/3rds of the way up the side of springform pan.
  Bake 15 minutes (mixture will still be soft in center). Place cake on wire
  rack; remove foil; carefully loosen edge of cake with a sharp knife or
  metal spatula.  DO NOT remove side of springform pan. Cool at room
  temperature 1 hour.  Refrigerate overnight or up to 3 days. On day of
  serving prepare glaze: In small saucepan, combine heavy cream and
  chocolate.  Cook over low heat, stirring often, until chocolate melts and
  mixture is smooth.  Chill until thick enough to spread but still
  pourable--20 minutes. Loosen cake and remove sides of springform pan.
  Invert cake onto serving plate. Carefully remove bottom of springform pan
  and parchment paper. Spread some of the glaze on side of cake. Pour
  remaining glaze on top, spreading with a spatula to form a smooth surface.
  Let cake stand at room temperature about 30 minutes to set glaze before
  decorating with white candy roses.
  ~-------------------------Info-------------------------------------------
     ingredients, rather than the Margarine and chemical Vanilla extract.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Friendship Cake
 Categories: Cakes, Desserts
      Yield: 8 servings
 
      1 c  Butter/Margarine, Melted          1/4 ts Ground Cloves
  1 3/4 c  Sugar                             1/4 ts Ground Nutmeg
      3 c  Unbleached All-purpose Flour        2 ea Large Eggs
      1 ts Baking Soda                         2 c  Brandied Fruit
      1 ts Ground Cinnamon                     1 c  Chopped Pecans
    1/2 ts Salt                              1/4 c  Brandied Fruit Juice

---------------------------BRANDED FRUIT STARTER---------------------------
 15 1/2 oz (1 Cn) Pineapple Chunks            10 oz (1 jr) Maraschino
     16 oz (1 cn) Sliced Peaches           1 1/4 c  Sugar
     17 oz (1 cn) Apricot Halves           1 1/4 c  Brandy (Any Brand)
 
  erries Combine butter and sugar in large mixing bowl. Beat well. Combine
  next 6 ingredients. Beat well. Add eggs. Coarse chop brandied fruit and
  stir into batter. Add pecans and juice. Mix well. Pour batter into
  well-greased 10 inch bundt pan.  Bake at 350 degree F. oven for 1 hour.
  Cool in pan 10 minutes, then remove from pan. BRANDIED FRUIT STARTER: Drain
  all canned fruit.  Combine all ingredients in clean, nonmettalic bowl. Stir
  gently.  Cover and let stand at room temperature for 3 weeks, stirring
  twice per week.  As you use it, replace the amount taken with 1 cup sugar.
  Cover and let stand at room temperature 3 days before using again. Yields 6
  cups of brandied fruit.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: White Chocolate Cheesecake
 Categories: Cakes, Cheesecake, Microwave, Desserts
      Yield: 12 servings
 
      2 lb Cream cheese                        1 c  Sugar
      4 ea Eggs                               12 oz White chocolate
 
  Soften the cream cheese in the microwave. Melt the chocolate in a double
  boiler. Be careful not to get any water at all in the white chocolate as it
  changes the consistency. Hershey's white chocolate bars can be used for the
  white chocolate. Add sugar and eggs to cream cheese and blend a bit. Blend
  in the chocolate. Pour the mixture into a graham cracker crust and bake for
  20 minutes at 350 degrees. Let cool slightly in oven with heat off and door
  slightly ajar. (Actually, this made two pies for us, so you might want to
  have two pie crusts on hand the first time you make it.)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chicken rolls amandine - microwave
 Categories: Chicken, Microwave
      Yield: 2 servings
 
      4 ea Slices bacon                        1 ea Whole chicken breast *
    1/3 c  Chopped fresh mushrooms             1 x  Plain yogurt or sour cream
    1/4 tb Snipped chives                      1 x  Sliced almonds toasted
    1/4 c  Chopped almonds toasted             1 x  Snipped shives
    1/4 ts Dried thyme,crushed            
 
  For filling, place bacon slices in a 10x6x2-inch baking dish: cover loosely
  with waxed paper. Cook on 100% power(HIGH) about 4 minutes or till crisp.
  Drain off fat,reserving 2 tablespoons drippings in the baking dish. Add
  mushrooms and 1 tablespoon chives to reserved drippings in dish. Cook,
  covered on high for 45 to 60 seconds or until tender. Stir in bacon, 1/4
  cup(.25) almonds and thyme. Skin, bone and cut chicken breast lengthwise in
  half. Place one chicken piece, boned side up between two pieces of clear
  plastic wrap. Working from center to edges pound lilghtly with meat mallet
  to form a rectangle about 1/8 in thick. Remove plastic wrap. Repeat with
  remaining chicken. Sprinkle 1 side of each chicken breast half with salt
  and pepper. Place about 2 tablespoons of filling on the seasoned side of
  each chicken piece. Roll up jelly-roll style. Place chicken rolls in a 9-in
  microwave safe pie plate. Cook, uncovered, on high for 3 to 5 minutes or
  till chicken is done, giving the pie plate a half turn and rearranging once
  during cooking. If desired, serve chicken on yogurt or sour cream; sprinkle
  with almonds and chives.. This recipe serves two. adding asparagus or
  broccoli as your vegetable will provide added color to the dish. Note: The
  chicken breast should be approximately = 1 pound Note: the 3 ingredients
  with an x in the quantity are optional.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Champagne Chicken
 Categories: Poultry, Main dish, Microwave
      Yield: 6 servings
 
      3 ea Chicken breast/boned/skinned      1/2 c  Heavy cream
      2 tb Olive oil                           3 tb Tarragon, fresh (1 T dry)
      2 tb Butter                              1 x  Salt & freshly ground pepper
    1/4 c  Champagne (Brut or dry)       

----------------------------OPTIONAL INGREDIENTS----------------------------
      6 ea Prosciutto slices/paper thin        1 tb Butter or margarine
      3 ea Shallots, finely chopped       
 
  *** See instructions at end if using the optional ingredients. Cut chicken
  into 1/4" wide slices. Melt the butter and olive oil in a large heavy
  skillet. Saute the chicken for 4 to 5 minutes. Remove the chicken and keep
  warm. Deglaze the pan with the champagne. Add the cream to the pan. Add the
  tarragon and reduce the sauce for two minutes. Put the chicken back into
  the pan and bring just to a simmer. Remove to serving platter. Serve hot
  with fresh vegetables or over rice or pasta. (I serve this over fettucini,
  or with a side dish of Fettucini Alfredo). *** Cut chicken breasts in half
  only. Place each half between sheets of waxed paper and pound with a meat
  tenderizer until about 1/8" thick. Saute shallots in butter until tender.
  Divide shallots equally between the breast halves, spreading evenly over
  each. Place one slice of prosciutto on each breast half, fold in half, and
  secure with toothpicks. Saute about 4 to 5 minutes on each side in the
  butter and olive oil listed in the original ingredients. Chicken is done
  when it springs back when lightly pressed with finger. Follow the balance
  of the instructions listed above for the sauce. Source: The original recipe
  came from "The Martha Culbertson Cook Booklet" published by Culbertson
  Winery. The "additional ingredients" modification is my own.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Texas Cheese Enchiladas
 Categories: Chili
      Yield: 4 servings
 
     12 ea Corn tortillas                      2    Hortening (lard best)
      4 tb Cooking oil                         2    Lour
      2 ea Yellow onions, large, choppe        2    Hile powder or ground
      4 c  Grated cheese---either Longh   
 
  Allow  3 enchiladas per person.   Use a Pyrex utility pan (13-1/2"   x
  8-3/4")  to cook them.   Lightly grease the utility pan (for authenti- city
  use lard).  Preheat the oven to 400.
   Chop  onions and grate cheese.   Saute the onions lightly in 2 T. oil.
   Melt lard in a skillet;  stir in the flour and make a light roux.  Add
  ground chiles or chile powder, water and  salt,  and cook until thick.
   Of commercial chile powders,  Gebhardt's from San Antonio is best, but not
  as good as ground *chiles pasillas*.
   Heat the remaining oil in a skillet.   Using kitchen tongs,  dip  each
  tortilla in hot oil until well softened (about 15 seconds).  Hold tor-
  tilla  up  and  allow oil to drip back into the skillet.    Using  the
  tongs, dip tortillas in chili gravy.   Place the tortilla in the Pyrex pan,
  put a good-sized pinch of cheese and onions in the middle,   and roll the
  tortilla,  placing the flap side down.   Continue filling and rolling
  tortillas until the pan is full.  Pour more chili gravy on top of the
  enchiladas,   sprinkle the top generously  with  more  grated cheese, and
  pop into preheated oven.   Cook only until  the  cheese begins to bubble
  (about 10 minutes).  Serve immediately.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Old Style Enchiladas
 Categories: Chili
      Yield: 4 servings
 
      2 lb Hamburger                           1 ts Sugar
     16 oz Can tomatoes                        1 ts Salt and pepper to taste
      2 ea Lg. onions, chopped separate        1 ea Pkg. corn tortillas
     16 oz Can kidney beans, drained           1 lb Cheese, grated
      4 tb Chili powder (adjust to tast   
 
    1-2 c  Oil for cooking corn tortillas Brown hamburger and 1 chopped onion
  (add 2 cloves garlic, chopped, if desired) and drain.
   Add tomatoes, crushed, kidney beans and spices. Simmer.
   Heat oil, and cook tortillas to desired degree. (Soft seems to work best)
  Drain on paper towels.
   Put 1 tortilla on plate, spoon "sauce" over it and sprinkle some of raw
  onion and cheese on sauce. Put on another tortilla and repeat untill large
  enough for you. Stop with layer of onion and cheese.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Snow Pudding
 Categories: Desserts
      Yield: 1 servings
 
      1 c  Water                               1 tb Vanilla
      6 tb Sugar                           1 1/2 c  Milk
  3 1/2 tb Cornstarch                          2 ea Egg yolks, Beaten
      2 ea Egg Whites                     
 
   1. COMBINE WATER, 3 TBSP SUGAR AND 2 TBSP CORNSTARCH IN HEAVY SAUCEPAN.
      COOK UNTIL THICKENED.
   2. BEAT EGG WHITES UNTIL STIFF. STIR INTO HOT CORNSTARCH MIXTURE. ADD 1/2
      TSP. VANILLA. POUR THE MIXTURE INTO SERVING DISH.
   3. COMBINE MILK, EGG YOLKS, THE REST OF THE CORNSTARCH, SUGAR AND VANILLA.
      COOK OVER MEDIUM HEAT UNTIL THICKENED. POUR OVER FIRST LAYER IN
      SERVING DISH.
      COOL. SERVE WITH WHIPPED TOPPING IF DESIRED.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Coconut Cake Filling (Mildred Hartley)
 Categories: Cakes, Desserts
      Yield: 10 servings
 
      1 ea Coconut, large   *                  1 c  Sugar
      1 x  Salt, pinch                         1 tb Flour, heaping
      1 pt Milk, sweet                    
 
  * coconut should be split, peeled, and grated. Milk should be added to
  coconut milk to make 1 pint.
  ^^-------------------------------------------------------------------- Cook
  all ingredients in a 3-quart saucepan except coconut until thick. Add
  coconut and cook another 10 minutes on low-heat. Cool before putting on any
  white cake. MILDRED HARTLEY - this recipe has been in her family for over
  100 years.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Banana Passover Sponge Cake
 Categories: Cakes, Desserts
      Yield: 8 servings
 
      7 ea Eggs                              1/4 c  Potato Starch
      1 c  Sugar                               1 c  Chopped Walnuts
    3/4 c  Cake Meal                           1 c  Mashed Bananas (2 ripe)
    1/2 ts Salt                              1/2 ts Vanilla
 
  Beat yolks with sugar until creamy. Add the mashed bananas, beat well. Whip
  egg whites until stiff (in different bowl). Add cake meal, potato starch
  and salt to yolk mixture. Fold in egg whites into this mixture. Add
  flavoring fold in gently. Bake at 325 F. for an hour --more or less--. Use
  an angle food cake pan. Cool upside down for about 30 minutes or until
  cooled. Cut in half with knife. Ice with real whipped cream or cool whip.
  Top with bananas and a few walnuts.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate chunk chocolate cookies
 Categories: Desserts
      Yield: 48 servings
 
     10 oz Semisweet choco, broken         1 1/2 c  Mayonaisse
      1 pk Pkg choco-fudge cake m            1/2 c  Chopped walnuts (optional)
      2 pk Choco/fudge pudding mix        
 
  Preheat oven to 350 degrees F. Combine first 4 ingredients in medium bowl.
  Mix in mayonaise.  Shape dough by 2 Tablespoons into balls. Place on
  ungreased cookie sheet, spacing 2 inches apart. Bake until tester inserted
  in centers comes out clean, about 12 minutes. (Can be prepared 2 days ahead
  and stored in airtight containers.)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cheese-Spinich-Sausage Pie
 Categories: Pork
      Yield: 10 servings
 
      1 lb Italian sausage                   1/2 ts Salt
      6 ea Eggs                              1/8 ts Pepper
      2 pk Frozen spinach                    1/8 ts Garlic powder
     16 oz Mozzarella                          1 ea Pastry for two crust pie
    2/3 c  Ricotta cheese                      1 tb Water
 
  Slice sausage.  Cook until well browned.  Reserve one egg yolk.  Combine
  rest of eggs with sausage, spinach, mozzarella, ricotta, salt, pepper and
  garlic powder.  Make pastry and divide, making on piece slightly larger.
  Shape into balls.  On floured surface, roll out larger ball.  Place in deep
  pie pan.  Add filling.  Roll smaller dough ball and place on top. Trim
  edges and fold under.  Slit top.  Combine yolk with water.  Brush top of
  pie.  Bake in preheated 375 degree oven 1-1/4 hours.  Let stand 10 minutes.
  Serve hot or cold.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pork Chop Sillet Dinner
 Categories: Pork
      Yield: 4 servings
 
      4 ea Pork Chops, 1/2" Thick              1 ea Beef Bouillon Cube
      2 tb Oil                               1/2 c  Water
      1 ea Med. Onion, Chopped                 2 tb Sherry, Optional
      2 ts Caraway Seed                       16 oz Mixed Vegetables *
 
  *  Mixed Vegetables should be 1 16 oz package Birdsey Broccoli,
     Cauliflower and Red Peppers.
  ~-------------------------------------------------------------------------
  Brown pork chops on both sides in hot oil.  Add onion and caraway seed and
  cook until onion is tender but not brown.  Add bouillon cube, water and
  sherry.  Bring to a boil; reduce heat, cover and simmer 15 minutes.  Stir
  in vegetables, cover and simmer 5 minutes longer or until vegetables are
  heated through.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Dandelion Salad
 Categories: Salads
      Yield: 5 servings
 
      1 x  Dishpan full of young dandel        1 ts Salt
      4 x  Strips of bacon                   1/2 c  Vinegar
    1/2 c  Sugar                           1 1/2 c  Water
      2 tb Flour                               3 ea Eggs, hard boiled, diced
      1 ea Egg beaten                     
 
    Wash, drain, and cut up tender dandelion leaves.
    Brown bacon; remove drippings and crumble
    Combine sugar and flour. Add egg, salt, vinegar, and water and mix
    until smooth.
    Pour into bacon drippings and heat, stirring constantly until mixture
    thickins.
    Pour warm dressing over dandelion.
    add crumbled bacon and hard boild eggs. Toss lightly and serve
    immediatly.
      Variation -
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Greek Salad
 Categories: Salads, Vegetables
      Yield: 12 servings
 
     10 ea Boiling potatoes                    1 lb Feta cheese
      4 ea Green onions                        2 ea Green Peppers cut in rings
    1/2 c  Thinly sliced green pepper         16 oz Can cooked beet slices
      1 x  Salt to taste                       1 ea Large onion thinly sliced
    2/3 c  Mayonnaise                          5 oz Jar of Greek olives
      1 ea Head of lettuce                     1 c  White vinegar
      4 c  Potatoe Salad (see direct.)       1/2 c  Vegetable oil
      5 ea Tomato's cut in wedges            1/2 c  Olive oil
      3 ea Peeled Cucumbers (in wedges)        1 ea Oregano
      2 ea Avocados, sliced               
 
  Potato Salad: * Boil potatoes in jackets about 30 min., until tender.
  Drain, cool, and peel. Slice into a bowl. Fold in green onions and green
  pepper. Sprinkle with salt. Add mayonaise and blend well. Platter: Line a
  large platter with lettuce leaves; mound potato salad in center. Shread
  remaining lettuce over potato salad.  Place tomatoes around outer edge of
  potato salad, placing a few on top.  Place cucumbers between tomato wedges.
  Decorate outside edge of platter with avocado slices. Crumble sliced Feta
  cheese over vegetables.  Arrange green pepper rings, beet slices, and onion
  slices on platter.  Place olives on top. Sprinkle entire salad with
  vinegar.  Blend oils and sprinkle on salad. Sprinkle with oregano. May be
  prepared ahead. * The first 5 ingrediants are for the potato salad.
 
-----
 
---------- 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 ea Onion, green, minced
      1 tb Vinegar, white wine                 1 ea 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 ti 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. ~----------------------------TIPS
  ~--------------------------------------- Serve with any roasted or
  barbecued meat or poultry; or serve with a cheese souffle. This recipe can
  be halved or doubled. My Great Recipe Series - jean hores
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: BBQ Sauce
 Categories: Sauces
      Yield: 1 servings
 
     10 lb Diced onions                    2 1/2 oz Tabasco
     20 oz Margerine or oil                  1/4 c  Italian spice mix
      5 qt Water                           1 1/2 oz Garlic powder
     25 lb Ketchup                         1 1/2 oz Chili powder
      5 lb Brown sugar                     1 1/4 oz Dry mustard
      5 c  Cider vinegar                   1 1/4 oz Ground allspice
     20 oz Beef or chicken base                2 tb Black pepper.
      5 oz Liquid smoke                       10 oz Corn Starch
 
  Saute Onions in Margarine or Oil.  Then Add all other but Corn Starch. Cook
  all this mess till it gets hot, then thicken it with corn starch that has
  been mixed into 5 cups cold water. Makes 5 gallons.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Bolognese Meat Sauce - Ragu alla Bolognese
 Categories: Sauces
      Yield: 6 servings
 
    1/4 c  Butter                          1 1/2 lb Ground veal
      2 tb Olive oil                           1 x  Salt & pepper to taste
      1 ea Medium onion, chopped fine          1 c  Dry white wine
      1 ea Carrot, chopped fine                1 cn (28 oz) crushed tomatoes
      1 ea Celery stalk, chopped fine        1/2 c  Milk
    1/4 lb Pancetta (see note below)     

--------------------------------------------------------------------------
 
  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 to three minutes to reduce the smoky flavour. Fresh
  side pork can can also be used. Melt butter with oil in a large saucepan.
  When the butter foams, add onion, carrot, celery and pancetta. Saute over
  medium heat until lightly browned. Add veal. Cook and stir until meat is no
  longer pink.  Season with salt and pepper.  Increase heat and stir in wine.
  Cook until wine has evaporated.  Press tomatoes (one 28 oz. can crushed
  Italian-style tomatoes) through food mill or sieve, to remove seeds and
  skin.  Stir tomato pulp into veal mixture. Cover and reduce heat. Simmer 1
  to 1-1/2 hours or until sauce reaches a medium-thick consistency. Stir
  occasionally during cooking. Add Milk and cook 5 minutes longer. Makes
  2-1/2 to 3 cups of sauce.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Mustard Sauce
 Categories: Sauces, Condiments
      Yield: 20 servings
 
      1 c  Brown Sugar                       1/2    Inegar
    1/2 c  Water                             1/2    Ry mustard (= 2 oz can)
      1 ts Flour                          
 
      2 a  ggs (beaten) Combine all ingredients bring to boil..reduce temp to
  simmer til thick.. at this time you can add sliced hot dogs or those cute
  party sausages.. This sauce is great for party's... Place in fondue or
  crock pot to keep warm.. put some cheese squares along side as they are
  delicious dipped in this tangy sauce also..
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Shrimp and Feta Alla Grecque
 Categories: Seafood, Shrimp
      Yield: 6 servings
 
      1 lb Shrimp, medium, cleaned,cook        1 tb Parsley, chopped
      1 lb Feta cheese,                        1 tb Basil, fresh, chopped
      1 c  Scallions, sliced                   1 tb Dill, fresh, chopped
      1 c  Tomato sauce                      1/2 ts Salt
    1/2 c  Olive oil                         1/4 ts Pepper
    1/4 c  Lemon juice, fresh              1 1/2 lb Fettuccine, or flat noodle**
 
  * 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.
  ~------------------------------------------------------------------------ I
  always add about 2 teaspoons of garlic to this. KitchenAid Cook Book - jean
  hores
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Menudo (Tripe Soup)
 Categories: Soups, Desserts
      Yield: 10 servings
 
      2 lb Honeycomb Tripe                   1/2 ts Coriander Seed
      1 ea 1 1/2 lb Veal Knuckle             1/4 ts Dried Oregano, Crushed
      6 c  Water                             1/4 ts Crushed Red Pepper
      2 ea Med. Onions, Chopped *            1/4 ts Pepper
      2 ea Cloves Garlic, Minced               1 cn Hominy (15 ozs)
      2 ts Salt                                1 x  Garnishes **
 
  NOTE: * Should be at least 1 1/2 Cups ** Pequin Chiles Or Crushed Red
  Pepper and Lime Wedges
      Cut tripe into 1-inch pieces.  Place in a Dutch oven with veal knuckle,
  water, onions, garlic, salt, coriander, oregano, the 1/4 t crushed red
  pepper, and pepper.  Simmer, covered, for 3 hours until tripe has a clear
  jellylike appearance and veal is very tender. bones, chop meat and return
  to soup.  Add UNDRAINED hominy cover and simmer 20 minutes longer. Serve
  with pequin chilies or crushed red pepper to taste. Garnish with lime
  wedges.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Venison Savory Stew
 Categories: Soups
      Yield: 8 servings
 
      2 lb Venison Roast (Boneless)            6 ea Med bannana peppers, chopped
    1/2 c  White Wine                          4 ea Small potatoes, quartered
    1/8 c  Worcestershire Sauce                1 ea Indiv box of Fiber One
      1 c  Lentils                             1 pk Top Ramen Beef fl.noodles
      1 ea Large cucumber, diced               4 ea Triscuit Snack Crackers
      1 ea Jalepeno pepper, diced            1/4 pk Ranch Dip Mix(-sourcream)
 
  Do not skin, peel, or otherwise denude the vegetables or potatoes.  Wash
  them briskley and then cut them up.  The good stuff is in the skin, always,
  as the skin is what was intended to serve, protect and defend the pulp and
  seeds. Fill large crock pot half full of clean cold water. Add ingredients.
  Let cook on low heat for 12-16 hours. Season as desired during last 1 hour
  of cooking, adding bay, etc., as suits your individual collection of buds.
  This recipe may be done with any game animal, except that squirrel tends to
  be far too stringy for my taste.  If you like hearty and thick, this stew
  is for you.  It would also go well with beef, obviously.
    I do recommend a bay leaf added to the top for the last hour.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Lentil Soup
 Categories: Soups, Desserts
      Yield: 6 servings
 
      1 ea Onion; sliced in rings              2 tb Oil
      1 x  Ham bone                            1 x  Bouquet garni
      3 ea Celery stalk w/leaves; chop         1 lb Lentils
      3 ea Garlic cloves                       1 lb Elgin sausage
    1/2 lb Carrots; peeled/chopped             6 c  Chicken stock
      1 ea Bay leaf                       
 
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Hidden Valley Hot Potato Salad
 Categories: Salads, Vegetables
      Yield: 6 servings
 
      2 lb Small red new potatoes              1 x  Paprika or Black Pepper
    1/2 c  Sliced green onions                 1 x  Chives
      1 c  HiddenValley Ranch dressing*   
 
  After cooking and while still warm, cut potatoes into 1-inch cubes. Gently
  toss together potatoes, onions and salad dressing.  Dust with paprika or
  pepper.  Garnish with fresh chives.  Serve warm or at room temperature.
  *Original Ranch with Bacon Salad Dressing
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Mashed Potato
 Categories: Vegetables
      Yield: 4 servings
 
      4 ea Baked Potatoes                    1/2 c  Sour Cream
      2 ea Slices Bacon                      1/2 c  Cheddar Cheeze (Shreaded)
      2 ea Chopped Green Onions              1/4 c  Butter
      1 x  Salt & Pepper to Taste         
 
  Use Potatoes with a thick skin.
    1. Bake the potatoes & cool
    2. Cook bacon between paper towels for 1.5 minutes full power.
    3. Combine Sour Cream, cheese, butter, onion, salt & pepper.
    4. Cut the side of each potato and scoop out the potato, leaving the
    5. Whip the potato pulp and mix with the cheese mixture.
    6. Stuff the potato/cheese mixture back into the potato skins and top
    7. Reheat 1.5 - 2 minutes on full power & serve.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Kimchee
 Categories: Vegetables, Relishes
      Yield: 6 servings
 
      1 ea Chinese cabbage, large head         1 ea Garlic clove
      1 x  Salt                                1 ea Hot red chile, dried
      4 ea Green onion with tops               1 ts Ginger root, grated fresh
 
  Cut cabbage in pieces 1 inch long and 1 inch wide.  Sprinkle 2 tablespoons
  salt on cabbage, mix well and let sit 15 minutes. Cut green onions and tops
  in 1 1/2 inch lengths, then cut again lengthwise into thin slices. Wash
  salted cabbage three times with cold water; drain and add the onions,
  garlic, chile, ginger and one tablespoon salt. Cover with water, mix well.
  Cover container and let stand for a few days. Taste mixture every day. When
  it is fermented and acid enough, cover and refrigerate up to 2 weeks. Makes
  one quart.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Sonoran Rice
 Categories: Vegetables
      Yield: 4 servings
 
     28 oz Can whole peeled tomatoes           2 ts Chopped fresh basil
      2 c  Tomatoe juice                       2 ts Garlic powder
  1 1/2 c  Finely chopped onions           1 1/2 ts Ground cumin
      1 c  Water                               1 ts White pepper
      1 c  Canned diced green chilis         3/4 ts Ground corriander
      2 tb Safflower oil                   1 1/2 c  Uncooked rice
      1 ea Small Jalapeno chili           
 
  Preheat oven to 375 degrees. Drain and chop the whole, peeled tomatoes.
  Remove the seeds from the jalapeno chili and chop fine. Cover the bottom of
  cassarole with oil. Combine all ingredients but rice in cassarole. Stir
  over high heat 1 minute, reduce heat to medium. Add rice, cover, and
  transfer to oven. Bake until liquid is absorbed, about 35 minutes.
 
-----
 
---------- 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: Rice and Beans with Cheese
 Categories: Low-cal, Cheese, Rice
      Yield: 5 servings
 
  1 1/3 c  Water                             2/3 c  Long grain Rice
      1 c  Shredded Carrots                  1/2 c  Sliced Green Onions
      1 ts Instant chicken bouillon          1/2 ts Ground Coriander
    1/4 ts Salt                                1 ts Hot pepper Sauce
     15 oz Can Pinto / Navy Beans,drain        1 c  Lo-fat Cottage Cheese
      8 oz Plain lo-fat Yogurt                 1 tb Snipped fresh parsley
    1/2 c  Shredded lo-fat Cheddar chee   
 
   In a large saucepan combine water, rice, carrots, green onions, bouillon
  granules, coriander, salt, and bottled hot pepper sauce. Bring to boiling;
  reduce heat. Cover and simmer for 15 minutes or till rice is tender and
  water is absorbed.
   Stir in pinto or navy beans, cottage cheese, yogurt, and parsley. Spoon
  into a 10x6x2" baking dish.
   Bake, covered, in a 350 deg F. oven for 20-25 minutes or till heated
  through. Sprinkle with cheddar cheese. Bake, uncovered, for 3-5 minutes
  more or till cheese melts.
  ************************************************************* Per serving:
  282 calories, 19 g fat, 42 g carbohydrates, 4 g fat, 14 mg cholesterol, 489
  mg sodium, 548 mg potassium.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Vegetable Rice Bake
 Categories: Low-cal, Vegetables, Rice, Main dish
      Yield: 4 servings
 
      2 ts Instant Chicken Bouillon          2/3 c  Long grain Rice
    1/2 c  Chopped Green Pepper                2 x  Beaten Eggs
      2 c  Shredded Zucchini   *               1 c  Skim Milk
    1/2 ts Onion powder                      1/2 ts Dried Basil, crushed
    1/2 ts Dried Oregano, crushed            3/4 c  Shredded lo-fat Cheddar chee
      4 oz Lo-cal cream cheese (soft)          2 tb Diced Pimento
 
  *  or chopped broccoli
  
   In a saucepan combine bouillon granules and 1 1/2 cups water. Bring to
  boiling; add rice. Reduce heat and simmer, covered, for 20 minutes or till
  tender.
   Meanwhile, in a med saucepan combine green pepper and 1/2 cup water. Bring
  to boiling; reduce heat. Cover and simmer for 2 minutes. Add shredded
  zucchini or chopped broccoli. Cover and simmer for 3-5 minutes or till
  crisp-tender; drain well. Set aside.
   In a large mixing bowl combine eggs, milk, onion powder, basil, oregano,
  and 1/8 t pepper.
   Stir cheddar cheese and cream cheese into hot rice. Stir rice mixture into
  egg mixture. Stir in cooked vegetables and pimento. Spoon into a 10x6x2"
  baking dish.
   Bake, uncovered, in a 350 deg F. oven for 30-35 minutes or till center is
  set. Let stand 5 minutes before serving.
  ********************************************************** Per serving: 315
  calories, 17 g protein, 33 g carbohydrates, 12 g fat, 169 mg cholesterol,
  574 mg sodium, 407 mg potassium.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cheesy Pepper and Mushroom Pizza
 Categories: Low-cal, Cheese
      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, Cheese, Main dish
      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: Creamy Egg and Vegetable Bake
 Categories: Low-cal, Vegetables
      Yield: 4 servings
 
      2 c  Cubed peeled potatoes             1/2 c  Chopped Onion
      1 c  Frozen mixed Vegetables         1 1/4 c  Skim Milk
      1 tb Cornstarch                          2 ts Instant Chicken Bouillon
    1/8 ts Pepper                            1/2 c  Shredded Cheddar cheese(2oz)
      1 ts Dijon-style Mustard                 4 x  Hard-cooked Eggs, sliced
           Sm Tomato, halved & sliced     
 
   In a saucepan cook potatoes and onion, covered, in boiling salted water
  for 5 minutes. Add mixed vegetables and cook 5 minutes more or till tender;
  drain well.
   Meanwhile, for sauce, in a med saucepan stir together milk, cornstarch,
  bouillon granules, and pepper. Cook and stir till thickened and bubbly.
  Stir in cheese and mustard till cheese is melted.
   Spray an 8x1 1/2" round baking dish with Pam. Spread the vegetables in the
  bottom of the dish. Top with the egg slices. Pour sauce over all
  ingredients in dish.
   Bake, uncovered, in 350 deg F oven for 20 minutes. Arrange tomato slices
  atop. Bake, uncovered, 5 minutes more or till heated through.
  *************************************************************** Per
  serving: 270 calories, 16 g protein, 32 g carbohydrates, 9 g fat, 284 mg
  cholesterol, 591 mg sodium, 618 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: Curried Beef and Potatoes
 Categories: Low-cal, Beef, Main dish
      Yield: 4 servings
 
    3/4 lb Beef Top Round steak                2 x  Sm Potatoes, halved   *
    1/2 c  Beef broth                          2 ts Cornstarch
    1/4 ts Salt                              3/4 c  Chopped Onion
    3/4 c  Chopped Green or Red Pepper         1 tb Cooking oil
      1 ts Curry powder                             Med Tomato, coarsely chopped
 
  * halved and thinly sliced (1/2 lb total)
  
   Partially freeze meat. Thinly slice across the grain into bite sized
  strips. set aside.
   Cook sliced potatoes in boiling water about 5 minutes or till tender.
  Drain and set aside.
   Meanwhile, for sauce, stir together beef broth, cornstarch, and salt. Set
  aside.
   Spray a wok or large skillet with Pam. Heat over med-high heat. Add onion
  and stir fry about 2 minutes. Add green or red pepper and stir fry about 2
  minutes more or till vegetables are crisp-tender. Remove from wok.
   Add oil to hot wok. Add beef and curry powder. Stir fry 2-3 minutes or
  till beef is done. Push beef from center of the wok.
   Stir sauce and add to center of wok. Cook and stir till thickened and
  bubbly. Stir in onion mixture, potatoes, and tomato. Cook and stir all
  ingredients for 1 minute or till heated through.
  **************************************************************** Per
  serving: 251 calories, 23 g protein, 21 g carbohydrates, 8 g fat, 53 mg
  cholesterol, 414 mg sodium, 714 mg potassium.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Stuffed Acorn Squash
 Categories: Low-cal, Vegetables, Meats, Microwave
      Yield: 2 servings
 
           Sm Acorn Squash (1 lb)              6 oz Lean ground Pork or Turkey
    1/4 c  Chopped Celery                    1/4 c  Chopped Onion
    1/4 ts Salt                              1/4 ts Curry powder
    1/4 ts Cinnamon                          1/2 c  Unsweetened Applesauce
           Slice raisin bread, cubed      
 
   Spray a 10x6x2 baking dish with Pam. Halve squash; discard seeds. Place
  squash, cut side down, in baking dish. Bake, uncovered, in 350 deg F oven
  50 minutes.
   Meanwhile, for stuffing, in a skillet cook turkey, celery, and onion till
  meat is no longer pink and vegetables are tender. Drain off fat. Stir in
  salt, curry powder, and cinnamon; cook 1 minute more. Stir in applesauce
  and bread cubes.
   Turn squash cut side up in dish. Place stuffing in squash halves. Bake
  uncovered, 20 minutes more.
  
  MICROWAVE Directions: Place squash, cut side down in a 10x6x2"
  microwave-safe baking dish. Micro-cook on 100% power (high) for 6 1/2-8 1/2
  minutes or till tender. Set aside. In a 1 qt casserole cook turkey, celery,
  and onion, covered, on high for 2-3 minutes or till turkey is no longer
  pink, stirring twice. Drain. Stir in curry powder, salt, and cinnamon. Cook
  30 seconds more. Stir in applesauce and bread cubes. Spoon into squash
  halves. Cook, uncovered, on high for 3-4 minutes or till heated through.
  ************************************************************** Per serving:
  306 calories, 23 g protein, 38 g carbohydrates, 8 g fat, 63 mg cholesterol,
  384 mg sodium, 1171 mg potassium.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Ham and Potato Skillet
 Categories: Low-cal, Meats
      Yield: 3 servings
 
    1/2 lb Ground fully cooked Ham             1 c  Sliced Celery
      2 c  Chopped Potatoes                    1 c  Fresh or frz cut Green Beans
    1/2 c  Chopped Onion                     1/2 c  Water
    1/4 ts Dried Thyme, crushed              1/8 ts Pepper
      1 tb Grated parmesan cheese         
 
   Spray a large skillet with Pam. In the skillet cook ham, celery, and onion
  till vegetables are tender.
   Stir in potatoes; fresh green beans if using them; water; thyme; and
  pepper. Bring to boiling; reduce heat. Cover and simmer for 20 minutes or
  till potatoes are tender and most of the liquid is absorbed. If using
  frozen green beans, add to ham and potato mixture the last 7 minutes of
  cooking.
   To serve, sprinkle with Parmesan cheese.
  *********************************************************** Per serving:
  228 calories, 20 g protein, 25 g carbohydrates, 5 g fat, 42 mg cholesterol,
  993 mg sodium, 999 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, Desserts
      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, Desserts
      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.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Shami Kebab
 Categories: Main dish, Beef, Indian
      Yield: 7 servings
 
      1 lb Lean ground beef                    2 ts Chili powder
    1/2 c  Dhal or dried split peas          1/2 ts Salt (optional)
      1 ts Cumin seed                          3 c  Water
      1    1 in cinnamon stick                 1    Onion, chopped
      6    Whole cloves                      1/3 c  Ciliantro, chopped
      1    1 in ginger root, peeled            3    Green chillies, chopped
      8    Cloves garlic                     1/2 c  Liquid egg substitute
 
  Soak dhal (or dried peas) in water for 10 minutes, then drain. Put 3 cups
  water in a large skillet, and boil the ground beef, dhal or peas, and next
  7 ingredients approximately 45 minutes, or until all liquid evaporates.
  
  When all of the liquid has evaporated, allow mixture to cool slightly. Add
  liquid egg substitute. Then grind the meat mixture to a fine paste. This
  can be done in a blender or food processor, the liquid egg substitute
  providing the moisture.
  
  After the mixture has been made into paste, add the chopped onion,
  coriander leaves and chillies.
  
  Line a cookie sheet with aluminum foil, or spray with noncaloric spray to
  prevent sticking. Measure 1/4-cup portions onto the cookie sheet and shape
  them into patties.
  
  Bake in 350 degree oven for 25 to 30 minutes or until set. Remove carefully
  from pan with spatula. Use a grill on a hot summer day!
 
-----
 
---------- 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: Samosas
 Categories: Appetizers, Indian
      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: 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: Veal Normande
 Categories: Meats, Main dish, Entertain, Easy
      Yield: 4 servings
 
  1 1/2 tb Butter                              5 tb Brandy
    1/2 ts Shallots                            1    Can cream mushroom soup
  1 1/2 tb Oil                               2/3 c  Milk
      6    Thinly sliced veal cutlets          1    Tart apple peeled sliced
           Or halved chicken breasts                Freshly cooked wild rice
 
  Melt  butter with oil in large skillet over medium-high heat.   Add veal
  and brown,  turning once.  Transfer to platter.  Add brandy and shallots to
  skillet and stir,  scraping up any browned bits clinging to bottom of pan.
  Blend in soup and milk.   Return veal to pan with apple.   Reduce heat and
  simmer stirring once or twice,  until heated  through.   Serve over rice.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Baked cheddar olives
 Categories: Appetizers, Vegetables, Cheese
      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: Beef casserole with edam
 Categories: Casseroles, Beef
      Yield: 4 servings
 
    1/4 c  Onion, finely chopped             1/4 c  Sweet gherkins, chopped
    1/2 c  Unsalted butter                   1/4 c  Mushrooms, chopped
      1 lb Sirloin steak, sliced thinly        2 tb Brandy
      2    Tomatoes, finely chopped        2 1/2 ts Flour
      1    Red bell pepper, in 1/2-inch      1/2 c  Beef broth
           Slices                            1/4 ts Oriental chili paste
    1/2    Green bell pepper, in 1/2-in      1/2 ts Chili sauce
           Dice                              1/2 ts Ketchup
      1 lg Egg, hard-boiled, chopped                Tabasco sauce to taste
    1/4 c  Raisins                             7 oz Edam, sliced 1/4-inch thick
    1/4 c  Black olives, pitted and                 Sauteed bananas as an
           Halved                                   Accompaniment
 
  from the Keshy Yena Intercontinental Hotel, Curacao. In a skillet, cook
  onion in the butter over moderate heat until golden. Add the steak,
  tomatoes, and bell pepper.  Cook, stirring, over mod-high heat, until
  veggies are softened.  Add the egg, raisins, olives, gherkins, and
  mushrooms and cook the mixture, stirring, for 1 minute. Add the brandy,
  heated, and ignite.  Shake skillet gently until flame go out. Stir in flour
  and cook for 2 minutes, stirring. Stir in broth, chili paste, chili sauce,
  ketchup, Tabasco, and salt and pepper to taste. Simmer the mixture,
  stirring occasionally, for 5 minutes. Line the sides of a 2-qt. shallow
  casserole with some of the cheese slices. Pour the beef mixture into the
  casserole, and cover it with the remaining Edam. Put the casserole in a
  larger pan, add enough water to reach 1-inch up the sides of the casserole,
  and cover the pan with foil. Bake in the middle of a preheated 325f oven
  for 15 minutes. Serve with sauteed bananas. a 1963 Gourmet Mag. favorite
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Beef roasted in salt crust
 Categories: Beef
      Yield: 6 servings
 
      3 c  Coarse kosher salt                  6 lb Standing rib roast, trimmed
 
  In a bowl, stir together the salt and 3/4 cup water until the mixture forms
  a slightly stiff paste, resembling wet snow. Arrange the roast, fat side
  up, in a roasting pan, and coat completely with the salt mixture, patting
  it on about 1/4-inch thick.
  
  Roast the beef in the middle of a preheated 325f oven for 2 hours (about 22
  minutes per pound) or until it registers 130f on a meat thermometer.
  Transfer to a cutting board and let it stand for 15 minutes.
  
  Remove crust with a hammer, carve and serve.
  
  a 1952 Gourmet Mag. favorite.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Beef wellington (gourmet mag)
 Categories: Beef
      Yield: 8 servings
 
  3 1/2 lb Beef fillet, tied and larded        1 ts Water
           - at room temp                    1/2 c  Sercial madeira
    3/4 lb Mushrooms, finely chopped           2 ts Arrowroot, dissolved in
  2 1/2 tb Unsalted butter                     1 tb Cold water
    1/2 lb Pate de foie gras, at room t      1/2 c  Beef broth
           -mp                                 2 tb Black truffles, finely chopp
      1 lb Puff pastry                              -d
      1 lg Egg white, beaten                        Watercress for garnish
      1 lg Egg yolk beaten with           
 
  In a roasting pan, roast the beef in the middle of a preheated 400f oven
  for 25-30 minutes or until a meat thermometer registers 120f. Let the
  fillet cool completely and discard the larding fat and strings. Skim the
  fat from the pan juices and reserve the juices. In a heavy skillet, cook
  the mushrooms in butter over mod-low heat, stirring, until all liquid they
  give off is evaporated and the mixture is dry. Season with salt and pepper
  and let cool completely. Spread the fillet evenly with foie gras, covering
  the top and sides, and spread the mushrooms evenly over the foie gras. On a
  floured surface, roll one lb. of puff pastry into a rectangle about 20x12
  inches, or large enough to enclose the roast completely. Invert the fillet
  in the middle of the pastry and fold up the long sides to enclose it,
  brushing the edges of the dough with some egg white to seal them. Fold the
  ends of the dough over the fillet and seal with the egg white. Transfer the
  fillet, seam side down, to a jelly-roll pan and brush the dough with egg
  wash.  Roll out additional dough and cut out shapes with which to decorate
  the dough. After applying, brush with egg wash. Chill for at least 1 hour
  and up to 2 hours. Bake the fillet in the middle of a preheated 400f oven
  for 30 minutes.
   Reduce heat to 350f and bake an additional 5-10 minutes more or until a
  meat thermometer registers 130f for medium rare meat and the pastry is
  cooked through.  Let stand for 15 minutes. In a saucepan, boil the reserved
  pan juices and the Madeira until the mixture is reduced by one fourth. Add
  the arrowroot mixture, broth, truffles, and salt and pepper to taste. Cook
  the sauce over moderate heat, stirring, for 5 minutes or until thickened,
  being careful not to let it boil. Loosen the fillet from the pan,
  transfering it to a heated platter. Garnish with watercress. Serve the
  fillet cut into 3/4-inch thick slices, with the sauce. a 1966 Gourmet Mag.
  favorite.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Black bean soup with rum
 Categories: Soups, South ameri, Desserts
      Yield: 4 servings
 
      2 c  Onion, chopped                           -r
      1 c  Celery, chopper                     6 c  Beef broth
      6    Parsley                           1/3 c  Dark rum
      2    Fresh thyme                              Lemon juice to taste
      1    Bay leaf                                 Garnishes:
      3 tb Unsalted butter                          Eggs, hard-cooked, chopped
      1 lg Ham hock                                 Fresh parsley, chopped
      2 c  Dried black beans, picked ov             Lemon slices
 
  The night before, soak beans in cold water to cover by 2 inches. Change
  water at least once. Drain and rinse. In a heavy kettle, cook onion,
  celery, parlsey, thyme, and bay leaf in the butter over mod-low heat,
  stirring, for 10 minutes. Add ham hock, beans, broth, 4 cups water, salt
  and pepper to taste.  Bring the mixture to a boil, reduce heat, and simmer,
  uncovered, adding more water if necessary to keep beans covered, for 3
  hours.  Discard ham hock and bay leaf. Put the mixture through a medium
  disk of a food mill into a large bowl and then return it to the kettle.
  Stir in rum, lemon juice, and salt and pepper to taste. Adjust the
  consistency with hot water and garnish for serving with the eggs, parsley,
  and lemon slices.  Makes about 7 cups. a 1971 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: Catalan rice
 Categories: Shellfish, Casseroles
      Yield: 6 servings
 
  2 1/2 c  Fish stock                          3 lg Squid
    1/4 ts Saffron threads                     2 c  Long-grained rice
    1/4 c  Dry white wine                    3/4 c  Blanched almonds
      6 tb Lard                              1/3 c  Pine nuts
    1/2 lb Chorizo, cut into 1/4-inch s        3    Garlic cloves, minced
           -ices                               1 c  Artichoke hearts, drained  (
  1 1/2 lb Pork loin, in 1-inch dice                -anned)
      1 lg Onion, thinly sliced               18 sm Clams or mussels, scrubbed w
      2 lg Green bell peppers, julienne             -ll
           -                                 1/2 c  Peas
      2 lg Tomatoes, peeled, seeded, an      1/4 c  Pimientos, julienned
           - chopped                           2 tb Fresh parsley, minced
 
  Clean squid and cut body sacs into rings.  Cut tentacles in half.
  
  In a small saucepan, bring stock to a bare simmer.  Crush saffron and
  combine it with wine in a small bowl.  In a flameproof casserole or paella
  pan, heat the lard over moderately high heat. Saute the chorizo and pork,
  turning them until they are browned.  Add the onion, bell peppers,
  tomatoes, and squid and cook the mixture over moderate heat, stirring, for
  15 minutes. Stir in the rice and cook for 1 minute, stirring. Stir in
  almonds, pine nuts, garlic, saffron mixture, and artichoke hearts. Ladle in
  enough stock to just cover the rice mixture. Bring to a boil and simmer it,
  covered, for 20 minutes.
  
  Arrange the clams in the rice, add the peas, and simmer for 10-15 minutes,
  or until the rice is just tender and the clams open. Discard any clams that
  do not open.  Garnish with pimientos and parsley.
  
  This is a recipe by Eliz. David, appearing in an article in 1972 by James
  Beard.  It originated on Spain's Costa Brava. "not a true paella, but it is
  quite good."
  
  a 1972 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: Chicken pie with biscuit crust
 Categories: Chicken
      Yield: 4 servings
 
           Filling:                        1 1/3 c  Flour
      4 c  Chicken broth                   1 1/2 ts Baking powder
      3    Carrots, in 1/4-inch slices       1/2 ts Baking soda
    3/4 lb Red potatoes, in 1/2-inch di      1/2 ts Salt
           -e                                  2 tb Unsalted butter, cut into bi
      2    Celery, in 1/2-inch slices               -s
  2 1/2 c  Cooked chicken, cubed               2 tb Shortening, cut into bits
      1    Onion, chopped                    1/3 c  Cheddar cheese, grated
      6 tb Unsalted butter                     1 lg Egg
      6 tb Flour                             1/3 c  Buttermilk
    1/4 ts Thyme                                    Egg wash:
    1/4 ts Nutmeg                              1 lg Egg yolk
    1/2 c  Fresh parsley, minced               1 tb Milk
           Biscuit crust:                 
 
  In a saucepan bring broth to a boil.  Add carrots, potatoes, and celery,
  and simmer for 10-15 minutes, or until veggies are tender. Transfer veggies
  to a bowl, reserving the broth, and add the chicken to the bowl. In another
  saucepan, cook the onion in the butter over mod-low heat, stirring, until
  it is softened. Add flour and cook the roux, stirring, for 3 minutes. Add 3
  cups of broth in a stream, whisking. Bring mixture to a boil, whisking. Add
  the thyme and simmer the sauce, stirring occasionally, for 5 minutes. Stir
  in nutmeg, parsley, and salt and pepper to taste. Pour the sauce over the
  chicken and veggies.  Stir the mixture gently, until it is just combined.
  Transfer the mixture to a 2-qt. baking dish.
  
  Into a bowl, sift together the flour, baking powder, baking soda, and salt.
  Add the butter and shortening and blend the mixture until it resembles
  meal. Add the cheese and toss.  Break egg into a measuring cup and add
  buttermilk to it so that the total volume is 1/2 cup. Beat with a fork. Add
  to the flour mixture, stirring until the mixture just forms dough. Gather
  dough into a ball and, on a floured surface, pat it out 1/2-inch thick. Cut
  as many rounds as possible using a 2-inch fluted biscuit cutter, dipped in
  flour.  Gather the scraps and pat and cut again.
  
  Arrange the rounds on the chicken mixture.  Beat the egg yolk with the milk
  and brush the tops of the biscuits with the wash. Prick biscuits with a
  fork.
  
  Bake in the middle of a preheated 450f oven for 15-25 minutes, or until
  biscuits are puffed and golden, and the filling is bubbling.
  
  a 1985 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: Shellfish, Soups, Desserts
      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: Shellfish, Pasta, French
      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: Fillet of beef with cornichon tarragon sauce
 Categories: Beef, French
      Yield: 6 servings
 
      1    Fillet of beef, about 3-3-1/      3/8 c  Shallots, minced
           - lb, tied, room temp           1 2/3 c  Dry white wine
  1 3/4 tb Olive oil                       2 2/3 tb Fresh tarragon, minced
    1/3 c  Unsalted butter, softened       1 3/4 tb Heavy cream
  3 2/3 tb Dijon mustard                  13 1/3    Cornichons, julienned
 
  Rub the fillet with the oil, season with salt and pepper and, in a large
  roasting pan, roast in a preheated 550f oven for 23 minutes or until a meat
  thermometer registers 130f for medium rare.  Transfer to a platter and let
  stand, loosely covered with foil, for 15 minutes. In a bowl, cream the
  butter and mustard.  In a large saucepan, combine the shallot, wine, and
  tarragon and cook the mixture over mod-high heat until wine is reduced to
  about 1 cup.  Add the cream and cornichons, reduce heat to low, and whisk
  in the mustard butter, a little at a time, with any meat juices that have
  accumulated on the platter. Season the sauce with salt and pepper and keep
  it warm, but do not boil. Slice the fillets and nap with sauce. a 1984
  Gourmet Mag. 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 boston baked beans
 Categories: Vegetables, Side dish, American
      Yield: 6 servings
 
      2 c  Dried navy beans, picked ove      1/2 ts Dry mustard (english style)
           - and rinsed                      1/4 ts Paprika
    3/4 lb Salt pork                           1 ts Onion, grated
    1/2 c  Molasses                       
 
  In a bowl, combine the beans with 4 cups cold water and let them soak
  overnight.  Drain, reserving any remaining liquid.  Transfer them to a
  small heavy kettle, and add fresh water to cover.  Simmer, covered, for 60
  minutes.  Drain in a colander, reserving the cooking liquid and combining
  it with the soaking liquid.
  
  To the kettle, add a quarter lb. piece of salt pork and the beans and bury
  the remaining piece of pork, well scored, in the center of the beans. In a
  small bowl, stir together the molasses, 1/2 cup of bean liquid, mustard,
  paprika, and onion.  Pour the mixture over the beans and stir in.
  
  Bake the beans, covered, in the middle of a preheated 300f oven for 5
  hours, stirring in some of the bean liquid at hourly intervals as necessary
  to keep the beans just barely covered.  Remove lid and cook uncovered for 1
  more hour.
  
  a 1946 Gourmet Mag. favorite
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Gourmet's chicken divan
 Categories: Chicken
      Yield: 6 servings
 
      1 lg Broccoli head, cut into 4-in        3 tb Sherry, medium dry
           -h spears                                Lemon juice to taste
    1/4 c  Unsalted butter, cut in piec      1/2 c  Parmesan cheese, grated
           -s                                  2    Chicken breasts, skinned & b
      5 tb Flour                                    -ned,
      2 c  Chicken broth                            Cooked and thinly sliced
    1/2 c  Heavy cream, well chilled      
 
  In a large saucepan of boiling, salted water, cook the broccoli for 6-8
  minutes or until it is just tender.  Drain it well and keep warm. In a
  heavy saucepan, melt the butter over mod-low heat, add flour and cook roux,
  stirring, for 3 minutes.  Add the broth, stirring, bring the mixture, and
  simmer it, stirring occasionally, for 10 minutes. Reduce heat to low and
  cook the mixture, stirring, for 10 minutes. In a bowl, beat the cream until
  it holds stiff peaks.  Fold the cream, Sherry, and lemon juice into the
  sauce.  Season with salt and pepper to taste. Arrange broccoli on a
  flameproof patter or a 2-qt. gratin dish and pour half the sauce over the
  broccoli.  Stir 1/4 cup Parmesan into the remaining sauce. Arrange the
  chicken on the broccoli, pour the remaining sauce over it, and sprinkle the
  mixture with the remaining Parmesan cheese. Broil under a preheated broiler
  about 6 inches from the flame for 1 minute or until the sauce is golden and
  bubbling. a 1956 Gourmet Mag. favorite
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Gourmet's chicken tetrazzini
 Categories: Chicken, Italian
      Yield: 4 servings
 
      4 lb Chicken, cut in pieces              1 c  Heavy cream
    1/2 lb Mushrooms, thinly sliced            3 tb Medium dry sherry
      5 tb Unsalted butter                          Nutmeg to taste
    1/2 lb Spaghetti                         1/2 c  Parmesan cheese, grated
      2 tb Flour                          
 
  In a kettle, combine the chicken with enough salted water to cover it by 2
  inches.  Bring water to a boil, and simmer the chicken for 20 minutes or
  until it is tender.  Let chicken cool in the broth, separate the meat from
  the skin and bones, returning the skin and bones to the broth. Cut the meat
  into strips and reserve.  Simmer the broth until it is reduced by half,
  strain through a fine sieve, discarding the solids. Skim off fat. Boil the
  stock until it is reduced to about 2 cups.
  
  Meanwhile, in a large saucepan, cook the mushrooms in 2 Tbsp butter over
  mod-low heat, stirring, until they are softened.  In a kettle of boiling
  salted water, cook spaghetti until it is al dente.  Drain it well. In a
  saucepan melt remaining butter over mod-low heat.  Add flour and cook the
  roux, stirring, for 3 minutes. Whisk in the reserved broth, cream and
  Sherry.  Bring the sauce to a boil, whisking, and simmer it for 5 minutes.
  Season with nutmeg and salt and pepper to taste.
  
  Stir half into the mushrooms with the spaghetti and transfer it to a
  well-buttered 2-1/2-qt. baking dish, making a well in the center. Add the
  chicken meat to the remaining sauce, combine well.  Spoon this into the
  center of the spaghetti and sprinkle with Parmesan cheese. Bake in the
  middle of a preheated 350f oven for 25-30 minutes or until pale golden in
  color.  Serve immediately.
  
  A 1955 Gourmet Mag. favorite.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Gourmet's clarified butter
 Categories: Basic
      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: Shellfish, Casseroles
      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: Gumbo file'
 Categories: Shellfish, Stew, Creole
      Yield: 6 servings
 
    1/2 lb Lump crabmeat, picked over          2    Garlic cloves, minced, and m
    1/4 c  Shortening                               -shed to paste with
      2 tb Flour (heaping)                   1/2 ts Salt
    1/4 c  Onion, chopped                      1    Bay leaf
      1 lb Okra, rinsed, trimmed, and t        6    Parsley sprigs
           -inly sliced                        1    Thyme sprig
    1/2 c  Ham, chopped                        2 tb Celery leaves, chopped
     16 oz Tomatoes with juices              3/4 lb Shrimp, shelled
      2 tb Green bell pepper, finely ch             Cayenne pepper to taste
           -pped                               1 tb File' powder
 
  In a heavy skillet, melt the shortening over mod-low heat.  Add flour and
  cook the roux, stirring constantly, for 30 minutes, or until it is the
  color of cocoa.  Stir in the onion and cook, stirring until onion begins to
  brown.  Add okra and cook over moderate heat, stirring frequently, until
  okra is golden. In a kettle, bring 8 cups water to a boil, add the roux
  mixture, ham, tomatoes, with juice, bell pepper, garlic paste, bay leaf,
  parsley, thyme, and celery leaves. Simmer the mixture, stirring
  occasionally for 50 minutes. Stir in the shrimp and lump crabmeat and
  simmer for 5 minutes or until shrimp are firm. Season it with cayenne and
  salt. Discard bay leaf and serve the gumbo sprinkled with file' powder.
  Makes about 9 cups. a 1945 Gourmet Mag. favorite.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Ham mousse in sherry aspic
 Categories: Pork
      Yield: 8 servings
 
           For the aspic:                           For the mousse:
      2 c  Chicken broth                       2    Unflavored gelatin
      1    Onion, sliced                     1/4 c  Medium dry sherry
      1 lg Egg white, reserving the she        3 tb Scallions, finely chopped
           -l                                  1 tb Unsalted butter
      1    Unflavored gelatin                  2 c  Chicken broth
    1/4 c  Med-dry sherry                      2 tb Tomato paste,
           Garnish:                            3 c  Cooked ham, ground
           Egg white, hard-boiled            1/8 ts Nutmeg
           Black truffles                      1 c  Heavy cream
 
  In a large saucepan, combine the broth, onion, egg white, and crushed shell
  and simmer the mixture for 10 minutes.  Let mixture stand for 20 minutes,
  then strain through a sieve lined with a double thickness of cheesecloth.
  In a small heatproof bowl, let the gelatin soften in the Sherry for 5
  minutes.  Heat the mixture over a pan of simmering water, stirring, until
  the gelatin is dissolved, and add it to the broth. Let the aspic cool, but
  do not let it set up.  Rinse a 2-qt. mold with cold water, cover the bottom
  with a thin layer of the semi-liquid aspic. Chill for 3 hours or until it
  is firm.  Pour the remaining aspic into a shallow baking pan and chill it.
  Cut the hard cooked egg white and truffles into decorative shapes. Garnish
  the edges of the bottom of the mold with these. In a small heatproof bowl,
  let the gelatin soften in the Sherry for 5 minutes and heat the mixture
  over a pan of simmering water, stirring, until the gelatin is dissolved. In
  a saucepan, cook the scallion in the butter over moderate heat, stirring,
  until softened. Do not brown the onion. Stir in the broth, tomato paste,
  and gelatin mixture, and simmer, stirring, for 1 minute. Remove the pan
  from the heat and stir in the ham. Season the mixture with nutmeg, salt,
  and pepper, and let it cool. In a small bowl, beat the cream to stiff peaks
  and fold it into the ham mousse. Chill, set over a bowl of ice water,
  stirring occasionally, for 10 hours or until it begins to set. Pour the
  mousse into the mold, spreading it evenly, and chill it, covered for 3
  hours or until set. Unmold the mousse onto a chilled platter and garnish
  with the remaining chilled aspic, chopped, and parsley. a 1968 Gourmet Mag.
  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: Hsun chi  (tea smoked chicken)
 Categories: Chicken, Oriental
      Yield: 6 servings
 
      2 tb Rice wine                         1/2    Gingerroot, peeled
      2 ts Salt                            2 1/2 lb Chicken
  1 1/2 ts Szechwan peppercorns, crushe      1/2 c  China black tea leaves
           -                                   2 tb Dark brown sugar, packed
      3    Scallions                                Oriental sesame oil
 
  In a large bowl, combine the wine, salt, and peppercorns.  Cut scallions
  into 2-inch long pieces and flatten with flat side of cleaver. Flatten
  gingerroot similarly with cleaver.  Add scallions and gingerroot to bowl.
  Add the chicken, rubbing it well with the marinade. Let chicken marinate
  overnight, covered and chilled. Put scallions and gingerroot in the cavity
  of the chicken, transfer chicken to the rack of a steamer, and steam it,
  covered, for 20 minutes. Meanwhile, line the bottom and lid of a wok with
  heavy-duty foil.  In a small bowl, combine well the tea leaves and brown
  sugar.  Put the mixture in the bottom of the wok, and arrange a rack
  2-inches over it.
   Transfer the chicken, breast side up, to the rack in the wok. Heat wok,
  covered, over mod-high heat for 5-6 minutes or until it begins to smoke.
  Smoke the chicken, covered, for 6 minutes.  Turn chicken breast side down,
  and smoke it for 6 minutes more. Remove wok from heat and let stand,
  covered, for 15 minutes. Transfer chicken to a cutting board, brush with
  oil and cut into serving pieces. a 1979 Gourmet Mag. favorite
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: James beard's lamb shanks with beans
 Categories: Meats, Vegetables
      Yield: 6 servings
 
      2 c  Dried beans                         6 tb Olive oil
      3 lg Onions                              6    Lamb shanks, meaty
      3    Cloves                            1/4 ts Rosemary, crumbled
      1    Bay leaf                        1 1/4 c  Beef broth
     11    Garlic cloves                   1 1/4 c  Dry red wine
      1 tb Salt                                6 sl Bacon, lean
    1/4 c  Unsalted butter                   1/2 c  Dry bread crumbs
 
  Pinto beans, Great Northerns, or pea beans can be used.  Pick over the
  beans, and soak them in water to cover by 2 inches overnight, changing
  water at least one time.  Drain. In a kettle, combine the beans with water
  to cover by 1-inch and add one of the onions, stuck with the cloves, the
  bay leaf, 8 garlic cloves, and salt. Boil the mixture for 5 minutes, and
  then simmer it, covered, for 25-30 minutes, or until the beans are just
  tender. Stud lamb shanks with slivers of garlic and rub them down with
  crumbled dried rosemary and salt to taste.  In a heavy skillet, heat 3 Tbsp
  butter and 3 Tbsp oil over mod-high heat.  Brown the lamb shanks and season
  them with salt and pepper.  Add the rosemary, broth, wine, and bring liquid
  to a boil.  Simmer the shanks, covered, for 60 minutes. In another skillet,
  cook the remaining 2 onions, sliced thin, in the remaining 3 Tbsp oil,
  until they are lightly browned.  Cook them, covered, until they are
  softened and season them with salt and pepper. Drain the beans, reserving
  the cooking liquid.  Put half the beans in an 8-qt. casserole, top them
  with the onions and the remaining 3 cloves of garlic, chopped fine.
  Transfer the shanks to the casserole and top them with the remaining beans.
  Pour the lamb braising liquid over all and add enough of the bean cooking
  liquid to just cover. Top the casserole with the bacon strips. Cook it,
  uncovered, in the middle of a preheated 350f oven for 60 minutes. Sprinkle
  the top of the mixture with bread crumbs. Dot with the remaining butter,
  cut into bits.  Bake the mixture, uncovered, for 20-25 minutes or until the
  bread crumbs are golden. a 1970 Gourmet Mag. favorite.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Katish's cheesecake
 Categories: Desserts, Cheesecakes
      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, American, Desserts
      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, Cheesecakes
      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: Cheese, Appetizers
      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.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Oysters rockefeller  (gourmet mag.)
 Categories: Shellfish, Appetizers, American
      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
 
-----
 
---------- 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: Pickled shrimp
 Categories: Appetizers, Shellfish
      Yield: 8 servings
 
    1/4 c  Crab boil, tied in cheese cl        2 ts Salt
           -th                                 1 c  Olive oil
  2 1/2 lb Shrimp, peeled & deveined           1 lg Onion, sliced thin
    3/4 c  White vinegar                       3    Bay leaves
      5 ts Celery seeds                   
 
  In a kettle, bring 6 cups water with the crab boil to a boil, simmer for 5
  minutes, and add shrimp.  Boil for 5 minutes and drain.  In a small bowl,
  whisk together the vinegar, celery seeds, salt, and pepper to taste. Add
  oil in a stream, whisking continuously until emulsified. In a deep glass
  dish, arrange half the shrimp in one layer, arrange half the onion slices
  over them, and top with bay leaves.  Arrange the rest of the shrimp over
  the onions and sprinkle the remaining onion slices over them. Pour the
  dressing over all.  Let marinate, covered and chilled for 24 hours. Serve
  shrimp, skewered on picks or with crackers. a Gourmet Mag 1960 favorite.
 
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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: Shellfish, First cours, French
      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, Desserts
      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: Veal birds paprika
 Categories: Meats
      Yield: 6 servings
 
  1 1/2 c  Onion, finely chopped             1/2 c  White veal stock
    1/2 c  Mushrooms, finely chopped         1/2 c  Tomato puree
      9 tb Unsalted butter                     2 tb Paprika
      1 c  Dry bread crumbs, fine                   Buttered noodles for accompa
      1 ts Basil, crumbled                          -iment
      6    Veal cutlets, about 1/4-inch        1 c  Sour cream
           -hick                          
 
  Flatten the cutlets between two pieces of plastic wrap. In a heavy skillet,
  cook 1/2 cup of the onion and mushrooms in 6 Tbsp butter over moderate
  heat, stirring occasionally, until the onion is golden. Stir in bread
  crumbs, basil, salt and pepper to taste.  Let the filling cool. Divide the
  filling among the cutlets and fold in the long sides of each cutlet
  1/2-inch.  Roll up the cutlets and tie them at each end. In a large heavy
  skillet, heat 2 Tbsp butter over mod-high heat. Brown the veal birds,
  patted dry, and transfer them to a bowl as they are browned. In the
  skillet, cook the remaining onions in 1 Tbsp butter over moderate heat,
  stirring, until golden.  Stir in stock, tomato puree, and the paprika. Add
  the veal birds and any accumulation of juices. Simmer the mixture, covered,
  for 15-20 minutes or until the veal is tender. Arrange the noodles on a
  platter, remove strings from the veal, and transfer the veal birds to the
  platter. Whisk the sour cream with salt and pepper to taste into the
  skillet contents. Cook sauce until it is hot, stirring occasionally. Do not
  let it boil.  Serve alongside the meat and noodles in a boat. a 1959
  Gourmet Mag. favorite
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Vichyssoise creme glacee'
 Categories: Soups, French, Classic
      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: Shellfish, Appetizers
      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: Shellfish, Chinese
      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: Chinese, Eggs, Appetizers
      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: German Pancake
 Categories: Breakfast
      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: CHICKEN SZECHUAN-STYLE WITH SESAME PASTE
 Categories: Chinese, Chicken, Appetizers
      Yield: 6 servings
 
      2    Whole chicken beasts,               3    Slices fresh ginger, minced
           Skinned and boned                   1    Scallion (white part only),
      2 tb Szechuan peppercorns                     Chopped
      4 tb Sesame paste                        1 cl Garlic, minced fine
      3 tb Green tea                       1 1/2 tb Dry sherry or
      2 tb Wine vinegar                             Shaoshing wine
  2 1/2 ts Soy sauce                         1/2 ts Cayenne pepper
      3 tb Peanut oil                               Lettuce leaves
      2 ts Crushed red pepper *           
 
  *  or you substitute 2 whole chili peppers, crushed. In a pot, poach the
  chicken breasts in a little boiling water for 10 minutes until white and
  opaque. In a dry frying pan, toast the Szechuan peppercorns over moderate
  heat, then crust or grind them; set aside. Remove the chicken breasts from
  the pot, drain and cool them.  Slice them, then shred the slices into
  julienne pieces. In a mixing bowl, combine the sesame paste and green tea
  (or the peanut butter and sesame oil -- See NOTE). Add the vinegar and soy
  sauce; blend well. Add the peanut oil, red pepper, ginger, scallion,
  garlic, sherry, cayenne pepper, and the peppercorns. Mix all ingredients
  very well. Toss the chicken strips in this sauce, to coat. Refrigerate
  until 20 minutes before serving. Pass the chicken and the lettuce leaves
  separately, and let each guest place a small portion of the chicken in the
  middle of a lettuce leaf and roll it up like an egg roll to eat using
  fingers.  Makes 6 appetizer servings.
  
  NOTE:  The authentic recipe calls for green tea to thin the sesame seed
  paste,
       but you may substitute chicken broth, or simply water, if you prefer.
       Another substitution you may make if you wish is peanut butter for the
       sesame seed paste along with sesame oil instead of green tea.
       This dish is served cold or at room temperature and can be made a day
       ahead . -- Verdi
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: CLASSIC BARBECUED SPARERIBS
 Categories: Chinese, Pork, Appetizers
      Yield: 8 servings
 
      2 lb Spareribs, in one piece                  Breastbone)
           (have the butcher trim the          4 c  Plum sauce
           Fat and discard the           

----------------------------------MARINADE----------------------------------
      4 tb Chicken broth                       1 ts Sugar
    1/4 c  Soy sauce                           2 cl (medium) garlic,
      3 tb Honey or corn syrup                      Chopped fine
      3 tb Hoisin sauce                      1/2 ts Cinnamon
      2 tb Wine vinegar                          pn (tiny) 5-spice powder
      2 tb Dry sherry or                            (optional)
           Shaoshing wine                

-------------------------------DIPPING SAUCE-------------------------------
           Plum sauce                               Scallion, chopped
 
  Preheat the oven 10 375 degree F. Trim any excess fat from the ribs and
  place them in a long shallow dish. In a mixing bowl, combine the marinade
  ingredients; if you are using 5-spice powder, add it to the mixture by
  putting it through a tea strainer so it spreads out over the mixture. Mix
  well, and pour over the ribs and leave for 3 hours at room temperature or
  about 6 hours in the refrigerator.  Baste the ribs every hours or so,
  turning them over. TO ROAST THE RIBS: Remove the ribs from the marinade.
  Add the 1/4 cup plum sauce to the marinade; reserve it for basting. Hook
  metal drapery hooks through both ends of each rack of ribs, at the top, and
  hang each one as if you were hanging a hammock, suspended from the bars of
  one of the oven racks.  Set the oven rack in the highest position in the
  oven. On the floor of the oven or on another oven rack set at the lowest
  position in the oven, place a baking pan half filled with water, to collect
  drippings and prevent smoking. You may want to line the baking pan with
  aluminum foil before putting the water in, to make it easier to clean.
  Roast the spareribs for 45 minutes in the preheated oven.  Then baste them
  with the reserved basting sauce, using a small pastery brush and carefully
  pulling out the oven rack to facilitate the basting process. Turn the oven
  up to 450 degrees F and roast for another 15 minutes.  By this time the
  spareribs should be a rich golden brown with crisp edges.  Baste again,
  then take them out of the oven.  Place the ribs on a cutting board and
  remove the drapery hooks.  Separate the individual ribs with a cleaver or
  sharp knife.  Serve at room temperature, with dipping sauce.  Makes 6 to 8
  appetizer servings. NOTE: You will need about 12 drapery hooks. Recipe:
  "Chinese Appetizers" by Verdi
         Published by Irene Chalmers Cookbooks, 1981
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: COLD LEMON CHICKEN WITH "FRAGRANT GREEN"
 Categories: Chinese, Chicken, Appetizers
      Yield: 8 servings
 
      1 md Onion                                    Lettuce leaves
      1 lb (whole) chicken beast               4 tb Cilantro leaves and stem,
      6    Celery leaves                            Finely chopped
      4 tb Chinese lemon sauce                 1    Lemon's juice
  1 1/2 tb Dark soy sauce                 
 
  In a saucepan, put the onion, chicken breast, and celery leaves with just
  enough water to cover.  Bring to a slow boil; cover and simmer over medium
  heat for 10 minutes.  Remove from the heat and allow the chicken to cool in
  the liquid.  When it is cool, skin and boned the chicken and slice it.
  Marinate the chicken slices and a mixture of lemon sauce and soy sauce for
  45 minutes. On a serving dish, arrange the chicken slices on a bed of
  lettuce leaves; sprinkle with the chopped cilantro. Sprinkle the lemon
  juice over the chicken slices. Your guests can put some of the sliced
  chicken in the middle of a lettuce leaf and roll it up like an egg roll
  before eating.  Makes 8 to 10 appetizer servings.
  
  NOTE:  Cilantro, also called Chinese parsley, fresh coriander, and
  "fragrant
       green," gives the Szechuan dish its distinctive flavor. -- Verdi
  Recipe:  "Chinese Appetizers" by Verdi
         Published by Irene Chalmers Cookbooks, 1981
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: GREEK STUFFED TOMATOES
 Categories: Greek, 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: PARCHMENT-WRAPPED CHICKEN
 Categories: Chinese, Chicken, Appetizers
      Yield: 12 servings
 
      4    Scallions, green tops only          1 ts Sugar
      2    Whole chicken beast                 2 ts Oil
      1 ts Ginger juice (see below)           24    Squares (6-in) parchment
      2 ts Dry sherry or                            (see NOTE)
           Shaoshing wine                      2 c  Oil, for deep-frying
      2 ts Light soy sauce                          Hoisin sauce, for dipping
      1 ts Salt                           
 
  Shred the scallions lengthwise and then cut into 1-1/2 inch lengths.  Cut
  the chicken breasts into strips 1/4 inch wide by 1-1/2 inches in length.
  Squeeze enough fresh ginger in a garlic press to render 1 teaspoon of
  ginger juice. In a bowl, combine the ginger juice with the sherry/wine,
  scallion strips, soy sauce, salt and sugar, to make a marinade for the
  chicken strips.  Let the chicken marinate for at least 10 minutes. Place a
  square of parchment in front of you, with a corner toward you. Rub a bit of
  oil o the center of the paper.  Place a little of the chicken and a bit of
  the scallion on the paper horizontally, well below the center of the angled
  square.  Fold the lower corner up to cover the meat, then fold the left
  corner over to the right and the right corner over to left, to make a small
  envelope. Fold the top corner down and tuck it in securely. Repeat the
  process for the other 23 pieces of paper, using the rest of the chicken and
  scallions. In wok or deep fryer, heat the oil to 375 degrees F. Deep fry
  the envelopes in the hot oil for 1 minute on each side. Remove with a
  slotted spoon or a strainer, and drain on paper towels. Serve with hoisin
  sauce. NOTE: Deep-frying foods in a wrapping of paper is a Chinese trick.
  The paper
       acts like a batter coating, to protect and insulate the ingredient
       against the hot oil.
       Use cooking parchment or rice paper; other suitable papers are
       available in cooking-supply houses.  The paper must be porous; never
       use aluminum foil or plastic cling wrap. -- Verdi
  
  Recipe:  "Chinese Appetizers" by Verdi
         Published by Irene Chalmers Cookbooks, 1981
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Polish Reuben Casserole
 Categories: Polish, Pasta, Pork
      Yield: 8 servings
 
      2 cn (10 3/4 oz each) condensed               Medium-width noodles
           Cream of mushroom soup          1 1/2 lb Polish sausage, fully
  1 1/3 c  Milk                                     Cooked, cut into 1/2 inch
    1/2 c  Chopped onion                            Pieces
      1 tb Prepared mustard                    2 c  (8 oz) shredded Swiss
      2 cn (16 oz each) sauerkraut,                 Cheese
           Rinsed and drained                3/4 c  Whole wheat bread crumbs
      1 pk (8 oz) uncooked                     2 tb Butter, melted
 
  Another good pasta recipe.  Try it with real fresh kielbasa (but make sure
  you cook it completely first). Combine soup, milk, onion and mustard in
  medium bowl; blend well. Spread sauerkraut in greased 13 x 9 inch pan. Top
  with uncooked noodles. Spoon soup mixture evenly over top. Top with
  sausage, then cheese. Combine crumbs and butter in small bowl; sprinkle
  over top. Cover pan tightly with foil. Bake in preheated 350 degree oven 1
  hour or until noodles are tender. Garnish as desired.
  
  Source:  Best Recipes Pasta Cookbook Shared by: Sue Bryant
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Danish Hash with Fried Eggs (Biksemad)
 Categories: Breakfast, Beef, Eggs
      Yield: 4 servings
 
    1/2 c  Butter or margarine                 1 ts Worcestershire
           (1/4 lb.)                         1/2 ts Salt
      2    Large onions, finely              1/8 ts Pepper
           Chopped                             4    Eggs
      2 c  Peeled cooked potatoes,                  Butter lettuuce and cherry
           Cut in 1/2 inch cubes                    Tomatoes for garnish
      3 c  Cooked lean beef, cut in                 Coarse (kosher-style) salt
           1/2 inch cubes                           (optional)
    1/4 c  Regular strength beef broth    
 
  In a wide frying pan over medium heat, melt 3 tablespoons of butter. Add
  onions and cook slowly, stirring occasionally, until they are limp and
  golden (about 15 minutes). When onions are cooked, transfer to another
  container and keep warm. Then, in the same frying pan over medium-high
  heat, melt 3 tablespoons more of the butter and cook potatoes, turning as
  needed to brown on all sides; add to onions and keep warm. Add 1 tablespoon
  more butter to the pan and cook beef, stirring occasionally, until it is
  browned and heated through. Add beef to container with onions and potatoes;
  keep warm. Again using the same frying pan add broth, Worcestershire, salt,
  and pepper. Cook over high heat until reduced by about half; then pour over
  hash mixture. Mix lightly but thoroughly. Using the same pan, melt 1 to 2
  tablespoons butter and fry eggs until done as desired. Spoon hash onto a
  warm platter and arrange eggs on top. Garnish with the lettuce and
  tomatoes. Serve with coarse salt, if you wish. Makes 4 to 6 servings.
  
  Biksemad (bick-sa-mod) is the Danish name of this delicious beef and
  potatoe hash. It makes a delightful entree for a casual supper or brunch.
  From the "Sunset Scandinavian Cook Book", published by Lane Publishing Co.,
  Menlo Park, California.
 
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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
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: POT AU FEU OF SALMON
 Categories: Fish
      Yield: 2 servings
 
      2    6 oz salmon fillets,                1 sm Turnip, julienned
           Skinned                             2    Sprigs fresh parsley,
      1 qt Chicken stock                            Chopped rock or coarse
      1    Rib celery, sliced                       (kosher) salt imported
      1 md Carrot, peeled and                       Cornichon pickles
           Julienned                                Horseradish sauce
      1 md Leek, julienned               

-----------------------------HORSERADISH SAUCE-----------------------------
      1 tb Butter                              1 tb Heavy (whipping) cream
      1 tb Flour                               2 tb Prepared horseradish
      1 c  Chicken stock                            Salt, to taste
 
  In a 3-quart pan, heat the chicken stock to a simmer.  Drop in the celery,
  carrot, leek, and turnip until tender-crisp.  Remove the vegetables from
  the stock and keep warm. Poach the salmon fillets in the stock for 4
  minutes, turn and poach for 3 minutes more until firm firm. (The salmon
  should not flake or fall apart.) Transfer the salmon to warm soup plates,
  Surround and sprinkle attractively with the poach vegetables and chopped
  parsley.  Ladle stock over salmon. Garnish plates with the rock/coarse
  salt, pickles, and Horseradish Sauce. TO PREPARE THE HORSERADISH SAUCE: In
  a saucepan over medium heat, melt the butter. Stir in the flour, with a
  wooden spoon or wire whisk.  Stir until smooth. Add the stock gradually,
  stirring/whisking constantly until sauce is smooth. Whisk in the cream and
  horseradish.  Salt to taste.  Stir until the sauce is smooth and thickened.
  
  Recipe:  Chez Nous, 217 S. Avenue G, Humble, TX
 
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---------- 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.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: SURPRISE COCONUT CREAM PIE
 Categories: Pies, Desserts
      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
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: EGG PANCAKE ROLLS WITH PORK FILLING
 Categories: Appetizers, Pork
      Yield: 8 servings
 
      4    Eggs                                     Carrots, finely chopped
      1 tb Dry sherry                               (for garnish)

----------------------------------FILLING----------------------------------
      1 c  (about 1/2 lb) ground pork,         2 ts Cornstarch, dissolved in
           Uncooked                            2 tb Water, cold
      2 md Fresh mushrooms,                  1/2 tb Dark soy sauce
           Chopped fine                        1 tb Dry sherry
      2    Scallions, chopped fine             1 ts Salt
           (white parts separate from          1 tb Peanut oil
           The green)                    

-----------------------------------SAUCE-----------------------------------
      2 tb Oyster sauce                             Dash hot chili oil or
      1 tb Light soy sauce                          Tabasco
      1 tb Plum sauce                               Sauce
 
  In a bowl, stir the eggs with the dry sherry. In a mixing bowl, combine all
  the filling ingredients, include only the white parts of the chopped
  scallions (save the green parts for garnish) and stir to blend well. In a
  8-inch skillet, heat the oil lightly.  Pour about a quarter of the egg
  mixture to cover the bottom of the skillet.  Heat until the egg pancake has
  barely set, then transfer to a plate.  Make 3 more pancakes. Divide the
  filling into 4 portions and put a portions on each pancake. Moisten your
  fingers with cold water and spread the filling mixture evenly over the
  surface of the pancake, then roll up tightly, as you would a jelly roll.
  Seal with a little leftover egg from the egg-beating bowl.  Place the rolls
  on a flat plate that will fit your steamer, and then steam them over an
  inch of simmering water for 15 minutes. In a bowl, mix together the sauce
  ingredients.  To serve, cut the rolls into slices, cutting on the slant.
  Drizzle the sauce over them and top with the scallion greens and the
  carrots.  Makes 6 to 8 appetizer servings.
  
  Recipe:  "Chinese Appetizers" by Verdi
         Published by Irene Chalmers Cookbooks, 1981
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: GRITS FIESTA PIE
 Categories: Mexican, Pies, Desserts
      Yield: 6 servings
 
  1 1/2 c  Water                               1 c  (4 ozs) Monterey jack
    1/4 ts Garlic powder                            Cheese, shredded and
    1/2 c  Quick-cooking grits                      Divided
    1/4 c  All-purpose flour                 1/3 c  Fresh tomatoes, chopped
    1/2 c  (2 ozs) cheddar cheese,           1/4 c  Ripe black olive, sliced
           Shredded                            3 tb Green bell pepper, cored,
      1 lg Egg, lightly beaten                      Seeded, and finely chopped
    3/4 lb Ground beef                         2 lg Eggs, lightly beaten
      1 pk (1.75 oz) taco                      2 tb Milk
           Seasoning mix                  
 
  In a large saucepan, bring the water and garlic to a boil; stir in the
  grits. Return to a boil; reduce heat and cook 4 minutes, stirring
  occasionally. Remove from the heat. In a bowl, combine the flour and
  cheddar cheese; stir into the grits. Stir 1 egg into the mixture until well
  blended. Into a lightly greased 9-inch pie plate, spoon mixture; press with
  the back of a spoon to form a pie shell. In a large skillet, cook the
  ground beef and taco seasoning until meat browns; drain. Spread meat
  mixture into pie shell.  Top with 3/4 Monterey jack cheese, tomato, ripe
  olives, and green bell pepper; set aside. In a bowl, combine 2 eggs and
  milk; pour over pie.  Bake in a preheated, 375 degree F oven for 25
  minutes.  Remove from oven; sprinkle with the remaining 1/4 cup of Monterey
  jack cheese, and let stand for 5 minutes before slicing. Makes 6 servings.
  
  Recipe:  Joy Gillespie of Neeses, 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: Chicken & Dumplins
 Categories: Chicken
      Yield: 6 servings
 
      1    Whole Chicken                     3/4 c  Milk
      2 cn Cream of Chicken soup               1 tb Lemon Pepper

---------------------------------DUMPLINGS---------------------------------
      2 c  Bisquick                          2/3 c  Milk
 
  Boil chicken. I use some spices to boil in like sage, basil, oregano,
  rosemary, garlic, and salt. Any spices you like. De-bone chicken. Add soup,
  milk, Lemon Pepper and chicken to chicken broth. Bring to a boil. Mix milk
  and Bisquick. (If you have your own dumplin recipe, use it. I use this one
  for convenience.) Drop small spoonfulls of mix into broth mixture. Cover 5
  min. Uncover 5 min. VERY HOT! Let cool a little. I also use more Lemon
  Pepper than that. It's to taste. I don't use much salt as the soup has
  plenty.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Nam Prik Kaeng Matsaman (Massaman Curry Paste) ETT
 Categories: Thai, Curry, 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.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Nam Phrik Kaeng Ka-ri (Yellow Curry Paste) ETT
 Categories: Thai, Curry, 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.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Nam Phrik Kaeng Khua (Kaeng Khua Curry Paste) ETT
 Categories: Thai, Curry, 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.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: THAI Green Curry Paste
 Categories: Thai, Curry, 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.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Nam Phrik Kaeng Som (Sour Soup Curry Paste) ETT
 Categories: Thai, Soups, Curry, Spices, Desserts
      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, Curry, 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: CHICKEN IN GREEN CURRY (GANG KEAO WAN GAI)
 Categories: Thai, Chicken
      Yield: 6 servings
 
  1 1/2 c  Unsweetened coconut milk            1 sm Bunch mint leaves, chopped
  1 1/2 tb Green curry paste                        (about 1/4 cup) or Oriental
  2 1/2 lb Boneless chicken sliced                  Basil leaves
           Into 1-inch strips                  2    Fresh green chili peppers,
      1 c  Sliced bamboo shoots                     Seeded & thinly sliced on
    1/4 c  Fish sauce                               The diagonal.
      1 tb Sugar                          
 
  In a large saucepan, heat 1/4 cup of coconut milk with the green curry
  paste.  Stir until it is well blended and a thin coat of oil appears on the
  surface.  Add the chicken and continue cooking over medium heat for 5
  minutes, stirring constantly. Stir in the remaining coconut milk and the
  bamboo shoots, fish sauce, and sugar. Cover and simmer for 8-10 minutes, or
  until chicken is cooked. Remove cover and stir in mint leaves and chili
  peppers. Cook, stirring for 3-5 minutes. Serve with rice.
  
  From Pojanee Vatanapan's Thai Cookbook
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chicken-Filled Puffs
 Categories: Chicken, Breads
      Yield: 4 servings
 
           Mini Puffs                        1/2 ts Instant minced onion
      2 c  Finely chopped cooked               2 ts Lemon juice
           Chicken or 3 cans                   1 ts Ground ginger
           (6 3/4 oz ea.) chicken,           1/2 ts Salt
           Drained                           1/4 ts Pepper
    1/3 c  Mayonnaise or salad                 2    Stalks celery, finely
           Dressing                                 Chopped (about 1/2 c.)
      1 tb Finely chopped onion OR       

---------------------------------MINI-PUFFS---------------------------------
      1 c  Water                               1 c  All-purpose flour
    1/2 c  Margarine or butter                 4    Eggs
 
  Prepare Mini Puffs.  Mix remaining ingredients.  Cut off tops of puffs with
  sharp knife; remove any filaments of soft dough.  Fill each puff with
  rounded teaspoon chicken mixture; replace top. Refrigerate until serving
  time. *Mini Puffs* Heat oven to 400ø. Heat water and margarine to rolling
  boil in 3-quart saucepan. Stir in flour. Stir vigorously over low heat
  until mixture forms a ball, about 1 minute; remove from heat.  Beat in
  eggs, all at once; continue beating until smooth and glossy. Drop dough by
  slightly rounded teaspoonfuls onto ungreased cookie sheet. Bake until
  puffed, golden brown and dry, about 25 minutes. Cool on wire rack.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Manhattan Clam Chowder
 Categories: Soups, Shellfish
      Yield: 8 servings
 
    1/4 c  Finely cut-up lean salt             1 c  Water
           Pork or bacon, or margarine       1/3 c  Chopped celery
           Or butter                           1 cn (16 oz.) whole tomatoes
      1 sm Onion, finely chopped               2 ts Snipped parsley
           (about 1/4 c.)                      1 ts Salt
      2 cn (8 oz. ea) minced or              1/4 ts Dried thyme leaves
           Whole clams*                      1/8 ts Pepper
      2 c  Finely chopped potatoes        
 
  Cook and stir salt pork and onion in large kettle until pork is crisp and
  onion is tender.  Drain clams, reserving liquid.  Add clam liquid,
  potatoes, water and celery to pork and onion.  Cook until potatoes are
  tender, about 10 minutes. Add clams, tomatoes (with liquid) and the
  remaining ingredients. Heat to boiling, stirring occasionally. Serve with
  assorted crackers if desired. *1 pint shucked fresh clams with liquid can
  be substituted for the canned clams. Chop clams and add with the potatoes.
  Variation--- *Vegetable-Clam Chowder* Add 2 T. finely chopped green pepper
  with the onion.  Add 1 small carrot, finely chopped (about 1/4 c.) and 1/2
  c. green peas with the potatoes. Add broken soda crackers and 1 T.
  margarine or butter just before serving.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: KENTUCKY TURKEY AND BACON BROCHETTES
 Categories: Poultry, Marinade
      Yield: 4 servings
 
      2    Skinless, boneless Turkey           1    Kentucky Marinade
           Thighs                              8    Strips thinly sliced Bacon
    1/2 ts Salt                          

-----------------------------KENTUCKY MARINADE-----------------------------
      1 bn Scallions                         1/4 c  (packed) Brown Sugar
    1/3 c  Dijon Mustard                     1/4 c  Flavorless cooking Oil
    1/4 c  Kentucky Burbon Whiskey        
 
   1) Rinse turkey with cold water and pat dry.  Cut each thigh into 8 equal
  pieces and season with salt. Place in bowl with marinade and toss well.
  Cover and marinate 2 hours at room temperature, or as long as 48 hours
  refrigerated.
   2) Prepare a hot fire. Cut bacon strips in half crosswise ands lay flat on
  a clean work surface. Lift turkey from mariande and place 1 piece on each
  bacon slice. Wrap bacon around turkey meat and thread 4 pieces onto each of
  4 oiled metal skewers, taking care that the bacon is secured.
   3) Place brochettes on an oiled grill set about 6 inches from coals. Grill
  brochettes, turnming an moving occasionally and basting with reserved
  mariande, until bacon is well browned and turkey is cooked through, about
  10 minutes. *KENTUCKY MARINADE* Process all ingredients in a blender of
  food processor until thoroughly combined. Mariande can be stored in a
  covered jar in refrigerator for 3 days.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: KOREAN MARINADE
 Categories: Oriental, Barbeque, Marinades
      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: Velvet Vegetable Soup
 Categories: Soups, Desserts
      Yield: 6 servings
 
      1    Head broccoli                       2 tb Olive oil
      4 c  Rough chopped * any                 1    Stalk cellery, chopped
           Vegetables                          1    Carrot, chopped
      1 c  Onions, chopped                          Salt,
      1 lg Baking potato, scrubbed                  Pepper,
           And diced                         1/2 ts Thyme,
      3 c  Packages Herb-Ox low                     Tarragon
           Salt chicken stock             
 
  Saute onions, carrots and celery in large pot with oil. Saute until
  translucent, then carmelized (turns light brown. Add chopped vegetables,
  water to cover vegetables. Add chicken packets, stir in thyme, and pepper
  and bring to boil. Lower heat and simmer for 30-45 minutes.
  
  Place in blender a cup or so at a time. Puree each batch and empty into
  large bowl. Rinse pot, replace soup mixture and again bring to simmer again
  for a few minutes, stirring occassionally.
  
  Note: At this stage, we allow the mixture to sit until it cools slightly
  and divide the soup into 3 equal portions. The soup freeezs excellently and
  we do that with 2 of the portions.
  
  Variations: Place the basic soup into a pot. Simmer and bring to a boil.
  Add a quarter cup of milk either regular or skimmed) and bring to boil
  again.  To add texture to the mix, add diced potatoes and carrots. *Serve
  with a pinch of dried tarragon*. A a dollop of no fat yogurt adds
  additional smoothness.
  
  If desired, substitute 1/2 cup of cooked fucilli instead of the potato. You
  may also substitute frozen corn or peas.
  
  From "Chef Paul Prudhomme's Louisiana Kitchen",  William Morrow and Co.,
  Inc, NY, 1984, p. 88.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: BASIC SHRIMP STOCK
 Categories: Sauces, Shellfish
      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: DEEP-FRIED SHRIMP BALLS WITH CELERY SAUCE
 Categories: Shellfish, Chinese, Appetizers
      Yield: 8 servings
 
      1 lb Shrimp                              1 tb Vodka
      2    Slices, thin ginger, fresh          3 tb Chicken broth
      1 cl Garlic                              1 tb Cornstarch
      1    Stalk, good-sized celery,           1 ts Salt
           Very crisp and fresh                1 tb Cornstarch
      1 ts Light soy sauce                     2 c  Oil, for deep-frying
      1 tb Oyster sauce                             Lettuce leaves
 
  Devein the shrimp.  Chop the shrimp very finely, almost into a paste. Mince
  the ginger and garlic; keep them separate.  Peel the tough strings from the
  celery stock; slice it at angle into pieces about 1/4-inch thick.
  
  In a small bowl, combine the soy sauce, oyster sauce, vodka, chicken broth,
  and 1 tablespoon of the cornstarch.  Reserve this mixture.
  
  In another mixing bowl, combine the shrimp with half of the minced ginger
  and half of the minced garlic; add the salt and the remaining tablespoon of
  cornstarch.  Mix well, and with lightly moistened hands form this mixture
  into balls about 1-inch in diameter.
  
  Heat the oil to 350 degree F and deep-fry the shrimp balls 6 at a time.
  Drain the balls on paper towels and them keep warm. Put 1 tablespoon of the
  hot oil from the deep-fry pan in a wok and stir-fry the remaining ginger
  and garlic until it turns golden; add the celery and stir-fry quickly for
  about for about a half a minute. Add the reserved sauce mixture and stir
  until it thickens.
  
  On a plate, make a bed of lettuce leaves and arrange the shrimp balls on
  it, pour the sauce over the shrimp balls and serve hot. Makes 6 to 8
  appetizer servings. Recipe: "Chinese Appetizers" by Verdi
         Published by Irene Chalmers Cookbooks, 1981
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: MYRA'S BEFORE-SHE-KEPT-KOSHER PATE
 Categories: Chicken, Appetizers
      Yield: 2 servings
 
    3/4 c  Butter or margarine                 2 tb Brandy
      1 lb Chicken livers                    1/4 ts Salt
      1 md Onion, minced                     1/8 ts Pepper
 
  Melt 1/4 cup butter in skillet over medium heat.  Add livers and onion and
  cook, stirring often, until livers are tender but still pink inside, about
  5 minutes.
  
  In blender or food processor blend liver-onion mixture until smooth,
  scrapping the sides occasionally.
  
  In same skillet, melt the remaining butter, adding to liver-onion mixture
  with remaining ingredients, blending well.  Pour into small bowl or crock,
  cover and refrigerate for several hours or overnight.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: MYRA'S JEWISH CHOPPED LIVER
 Categories: Chicken, Appetizers
      Yield: 3 servings
 
      1 lb Chicken livers                           Peeled
    1/2 c  Schmaltz or Nyafat                  2 tb Brandy
      1 lg Onion, coarsely chopped           1/2 ts Kosher salt
      3    Eggs, hard boiled and                    Pepper to taste
 
  In broiler pan, spread livers and broil until very well done (no pinkness
  remaining).  In skillet, melt schmaltz and saute onion until very brown.
  Add livers and cook an additional few minutes, allowing the liver to absorb
  the schmaltz-onion flavor.
  
  In food processor or blender, chop eggs, add the liver-onion mixture and
  remaining ingredients.  Pulse until everything is ground and mixed
  together.
  
  Put in bowl or crock and refrigerate.
  
  NOTE:  Schmaltz is rendered chicken fat with onion, and is available in the
  kosher section of your market.  Nyafat is a cholesterol-free,
  schmaltz-flavored vegetable shortening, also available in the kosher
  section.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Thousand-Year-Old Eggs
 Categories: Chinese, Eggs
      Yield: 12 servings
 
      2 c  Very strong black tea                    From fireplace
    1/3 c  Salt                                1 c  Lime*
      2 c  Each ashes of pine wood,           12    Fresh duck eggs
           Ashes of charcoal and ashes    
 
      These are often called thousand-year eggs, even though the preserving
  process lasts only 100 days. They may be purchased individually in Oriental
  markets.
  
      Combine tea, salt, ashes and lime. Using about 1/2 cup per egg, thickly
  coat each egg completely with this clay-like mix- ture. Line a large crock
  with garden soil and carefully lay coated eggs on top. Cover with more soil
  and place crock in a cool dark place. Allow to cure for 100 days. To remove
  coating, scrape eggs and rinse under running water to clean thoroughly.
   Crack lightly and remove shells. The white of the egg will appear a
  grayish, translucent color and have a gelatinous texture. The yolk, when
  sliced, will be a grayish-green color.
  
      To serve, cut into wedges and serve with:
  
      Sweet pickled scallions or any sweet pickled vegetable
  
      Sauce of 2 tablespoons each vinegar, soy sauce and rice wine and 1
  tablespoon minced ginger root.
  
      *Available in garden stores and nurseries.
  
      The description of the whites turning grayish isn't quite accurate from
  the ones I've seen. They're more a dark blackish amber color-- quite
  attractive actually.
  
      From "The Regional Cooking of China" by Margret Gin and Alfred E.
  Castle, 101 Productions, San Francisco, 1975.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Succulent Salmon  (c) 1992 George Gilder
 Categories: Fish
      Yield: 2 servings
 
     10 oz Salmon fillet                            Broccoli, cut into florets
           (remove the skin)                   1 tb Olive oil
      2 md Red potatoes                      1/4 ts Thyme
      1 lg Onions, sliced 1/4 inch           1/2 ts Basil
      8    Baby carrots or 8 carrot            1 pk Herb-ox low salt
           Sections, cut into 2"                    Chicken stock mix
           Pieces                                   Salt, pepper,to taste
    1/4 c  Fresh orange juice             
 
  This is a new adaptation from a series of fish recipes I developed for
  "people who don't like fish". The stock and juice combined with the onion
  add a distinctive savory flavor. The combination makes it hard to
  distinguish the individual flavors. This dinner takes less than ten minutes
  to complete.
  
  Cut the potatoes into one quarter inch slices and place into a pan of cold
  water. Turn pot on high until it starts to boil. Add the carrots after
  three minutes. Salt the water and reduce heat to medium. Cook until tender,
  about six to seven minutes. Add broccoli about 2 minutes before the
  potatoes are finished. Drain if finished before the fish, and place back in
  hot pan. Add fresh pepper.
  
  Saute onions in one half the oil, med-low heat in a ten inch teflon pan.
  When they start to brown add the rest of oil. Place the fish fillet on top
  fat side down and turn up heat to med- high. Saute until salmon turns white
  on bottom. Add herbs and pepper. Add one quarter cup of water, chicken
  stock and the orange juice. Lower heat and simmer about five minutes. Baste
  occasionally. The salmon should be pink inside and not over done.
  
  Cut the filet in half in the pan. Using a plastic spatula, pick up the fish
  and onions and place in one half of plate. Add a spoon or two of sauce. Add
  vegetables and arrange in semi-circle.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Vidalia Onion Pie
 Categories: Pies, Vegetables, Appetizers, Cheese/eggs, Desserts
      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.
 
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---------- 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.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Never-Fail Pie Crust
 Categories: Pies, Desserts
      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.
 
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---------- 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.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: BACON, AVOCADO, AND CHEESE OMELETS WITH TOMATO SALSA
 Categories: Sauces, Eggs
      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
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: LA JOLLA SALAD
 Categories: Salads, Dressings
      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.
 
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---------- 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
 
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---------- 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
 
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---------- 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.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: CHERRY SOUFFL�
 Categories: Desserts
      Yield: 6 servings
 
    3/4 c  Cherry pur‚e                        1    Pinch of salt
      1 tb Fresh lemon juice                        Sugar to taste
      3    Egg whites                     
 
  Pit and pur‚e 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
  375øF.  Oil a 1-quart souffl‚ dish and sprinkle it with sugar. Heat the
  cherry pur‚e 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 pur‚e 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.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: COLD CHERRY SOUP
 Categories: Soups, Desserts
      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
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Yum Pra-Hmik (Thai Squid "Salad").
 Categories: Appetizers, Shellfish, Thai
      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.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Devilled Crab in Cucumber Cups.
 Categories: Appetizers, Thai
      Yield: 6 servings
 
      3 c  Cooked crab meat, flaked.           2    Hard boiled eggs, chopped.
    1/4 c  Lemon grass, sliced fine.         1/4 c  Onion, chopped.
      2 tb Nam-prik Pao.                       2 tb Fish sauce.
      3 tb Lime juice.                         1 tb Sugar.
      2 tb Scallions, chopped.                 2 tb Corianders leaves, chopped.
           Cucumber.                      
 
  Mix all ingredients together and fill cucumber cups.
  
  To make cucumber cups - Peel and cut cucumber crosswise approximately 3
  inches thick, and scoop out seeds to make cups. Mix 1/2 cup white vinegar
  with 1/2 cup water, 1 tb salt, and 1/4 cup sugar. Add the cucumber cups and
  marinate for about 1/2 hour, then drain off and discard liquid.
  
  From "Ratanakosin Dishes 1982" - Momluang Terb Xoomsai.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: NEW ENGLAND STYLE BAKED BEANS
 Categories: Side dish
      Yield: 8 servings
 
  1 1/2 lb Dry navy beans                    1/2 c  Maple syrup
      1 lb Smoked ham or ham hocks *           1 ts Salt
    1/2 c  Onion, chopped                      1 ts Dry mustard
    1/2 c  (packed) brown sugar           
 
  *  or 1/2 lb salt pork, cubed Rinse and pick over beans. Cover in 3 time
  their volume of water and bring to a boil for 10 minutes, reduce heat to
  simmer and cook another 30 minutes. Cover and let stand for 1 1/2 hours or
  until beans are tender; drain. Add 1 cup water to crock pot with beans; add
  remaining ingredients, mixing well. Cover and cook on low 10 to 12 hours,
  or high for 4 to 5 hours, stirring occasionally. Cut ham from bone and
  return to pot.
  
  NOTE:  If thicker beans are desired, uncover and turn to high for last
  hour. Recipe: Chuck Ozburn in Pok, New York
 
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---------- 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
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Bestever Pound Cake
 Categories: Cakes, Desserts
      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.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: General Tso's Chicken
 Categories: Chinese, Chicken
      Yield: 6 servings
 
      4 lg Chicken legs including            1/2 tb Vegetable oil
           Thighs, boned, cut into           1/2 tb Cornstarch
           1/2-inch pieces                          Vegetable oil
      1    Egg, slightly beaten          

----------------------------------SAUCE 1----------------------------------
      2    Green onions, trimmed to                 Ginger, peeled
           4 inches                                 Fresh pepper
  1 1/2 tb Light soy sauce                     3 tb Chicken bouillon
  1 1/2 tb Mushroom soy sauce                  1 ts Brown sugar
  1 1/2 tb Rice wine or dry sherry             1 tb Cornstarch
      2    1/2-inch thick pieces fresh   

----------------------------------SAUCE 2----------------------------------
      1 ts Rice or cider vinegar                    Like hot food)
    1/2 tb Chili paste (more, if you           1 ts Sesame oil (optional)
 
  In a medium bowl, combine the chicken with the egg, oil, and cornstarch. In
  a blender or food processor, or by hand, combine the ingredients for Sauce
  1. In a small bowl, combine the ingredients for Sauce 2. Place the measured
  ingredients beside the wok in the order in which they are to be placed in
  the wok. Warm 2 serving dishes, one lined with paper towel, in a 250¡ oven.
  
  Fill the wok to a depth of 1 1/2 to 2 inches with vegetable oil.  Heat the
  oil to high (400ø), or until a day-old cube of bread browns in just under 1
  minute.  Heat another 4 minutes to stabilize the temperature.  Put the
  chicken pieces into the oil one at a time until all are in. Stir-fry 3
  minutes. Remove the pieces from the oil, draining well over the wok, and
  keep warm in the oven on the paper-lined dish. Empty the oil from the wok.
  Reduce the heat to medium (350¡) and stir in Sauce 1. As soon as it
  bubbles, stir in the chicken. Sprinkle Sauce 2 over the chicken, stir-fry 1
  minute more, then turn into the serving dish. Scrape the sauce over the
  chicken and serve at once.
  
  From: "Fast and Easy Oriental Wok Cooking" by Jacqueline Heriteau
 
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---------- 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.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: JUICY FLORIDA BARBECUE SAUCE
 Categories: Sauces, Barbeque
      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:
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: POUND CAKE
 Categories: Cakes, Desserts
      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 300ø 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.
 
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---------- 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
 
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---------- 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.
 
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---------- 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.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: SALSA CUBANO BARBECUE SAUCE
 Categories: Barbeque, Sauces, Marinade
      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
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: "FINGER LICKIN" PICKENS' SAUCE
 Categories: Barbeque, 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 ---
 
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---------- 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.
 
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---------- 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.
 
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      Title: Watergate Cake
 Categories: Cakes, Desserts
      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
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pineapple Upside-Down Cake (Skillet)
 Categories: Cakes, Desserts
      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
 
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---------- 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
 
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---------- 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
 
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---------- 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
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Frosted Jam Cake
 Categories: Cakes, Desserts
      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
 
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---------- 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
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pet Milk Coffee Cake
 Categories: Cakes, Breakfast, Desserts
      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
 
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---------- 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
 
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---------- 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
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate-Applesauce Cake
 Categories: Cakes, Snacks, Desserts
      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
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pineapple-Topped Cocoa Cake
 Categories: Cakes, Snacks, Desserts
      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
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Heirloom Spice Cake
 Categories: Cakes, Desserts
      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
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Old-Fashioned Raisin Cake
 Categories: Cakes, Desserts
      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
 
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---------- 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
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Yellow Layer Cake With Cherry Frosting
 Categories: Cakes, Desserts
      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
 
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---------- 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.)
 
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---------- 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)
 
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---------- 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: Steamed Pearl Balls
 Categories: Appetizers
      Yield: 16 servings
 
    3/4 c  Uncooked Short Grain Rice         1/4 c  Chopped Water Chestnuts
  1 1/2 c  Water                               1 ts Cornstarch
      4    Dried Shiitake Mushrooms            1 ts Minced Gingerrot
    1/2 c  Hot Water                         1/4 ts Salt
      1 lb Lean, Boneless Pork               1/4 ts Pepper
      1    Egg                                 2 ts Low Sodium Soy Sauce
      2    Green Onions Chopped           
 
  Combine Uncooked Rice & 1 1/2 C. Cold Water. Let Stand 2 Hours. Drain Rice
  & Place On Paper Towels To Dry.Combine Mushrooms & 1/2 C. Hot Water; Let
  Stand 15 Min. Remove & Discard Mushroom Stems; Set Aside Caps. Trim Excess
  Fat From Pork.  With Knife Blade Process Pork 1 Min. OR Until Finely
  Chopped. Add Reserved Mushrooms, Egg & Remaining Ingredients; Process 45
  Sec. OR Until Well Blended.  Shape Pork Mixture Into 16 (1 in.) Balls. Roll
  Each Ball in Reserved Rice. Arrange Balls in A 10 X 6 X 2 in. Baking Pan;
  Place Dish On A Rack in A Roasting Pan. Pour Water in Roasting Pan To The
  Depth Of 1 in. Bring To A Boil. Cover Roasting Pan.Reduce Heat To Medium &
  Steam 20 Min.  Serve Immediately.
 
-----
 
---------- 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: Asparagus Vichyssoise
 Categories: Soups, Vegetables, Asparagus
      Yield: 8 servings
 
      2 lb Fresh Asparagus Spears            3/4 c  Skim Milk
  3 1/4 c  Water Divided                     1/4 ts Salt
      2 lg Potatoes (1 Lb.)                  1/8 ts White Pepper
           Peeled & Diced                           Lemon Rind Strips (Opt.)
      2 ts Chicken Bouillon Granules      
 
  Clean Asparagus & Cut Into 1 Inch Pieces.  Combine Asparagus & 1/4 C. Water
  in A 3 Quart Casserole.  Cover With Plastic Wrap, Turn Back One Corner To
  Vent & Microwave On High For 5 Min.  Let Stand 3  Min. Add Remaining 3 Cups
  Water, Potatoes & Bouillon Granules To Asparagus Mixture. Cover With
  Plastic & Vent.  Microwave At High For 10 Min., Stirring Once. Reduce Power
  To Medium & Microwave 15 To 18 Min. Let Mixture Cool Slightly. Pour About
  1/3 Of Mixture Into Processor & Process Until Smooth. Transfer Mixture To A
  Large Bowl.  Repeat Procedure With Remainingasparagus Mixture. Stir in
  Milk, Salt & Pepper.  Cover & Chill About 8 Hours. Stir Well Before
  Serving.  Garnish With Lemon Rind Strips. (Fat 0.5. 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, Desserts
      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: Cream Of Mushroom Soup #2
 Categories: Soups, Desserts
      Yield: 4 servings
 
      1 tb Cornstarch                               Mushrooms
  3 1/2 c  Water                             3/4 c  Skim Milk
      3    Low Sodium Chicken                1/2 ts Pepper
           Bouillon Cubes                      1 ts Onion Powder
      1 c  Finely Chopped Fresh           
 
  Stir Cornstarch Into Water & Heat Until Boiling.  Stir in Bouillon Cubes
  Until Dissolved.  Add Chopped Mushrooms To Mixture & Simmer For 20 Minutes.
  Add Skim Milk, Pepper & Onion Powder.  Heat Only Until Hot. (Fat 0.2. Chol.
  1.)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Creamy Mushroom Barley Soup
 Categories: Soups, Desserts
      Yield: 4 servings
 
      4 c  Water                               5 c  Sliced Mushrooms
  1 1/2 ts Beef Bouillon Granules              2 tb Dry Vermouth
    1/4 c  Barley Uncooked                     1 c  Evaporated Skim Milk
      1 ts Olive Oil                         1/4 c  Sliced Green Onions
    1/2 c  Chopped Onion                     1/4 ts Pepper
      2 cl Minced Garlic                     1/8 ts Salt
 
  Combine Water & Bouollon Granules in A Large Dutch Oven.  Bring To A Boil.
  Add Barley & Return To Boil. Cover, Reduce Heat & Simmer 1 Hour OR Until
  Tender.  Remove 1/2 C. Barley, Using A Slotted Spoon; Set Both Mixtures
  Aside.
   Coat A Medium Skillet With Cooking Spray; Add Oil & Place Over Medium Heat
  Until Hot. Add Onion & Garlic & Saute 2 Min. Add Mushrooms & Vermouth; Cook
  An Additional 2 Minutes, Stirring Frequently. Cover, Reduce Heat; Simmer 5
  Min. Remove From Heat.
   in Processor, Add 1/2 C. Drained Barley, 1/2 C. Mushroom Mixture, And
  Milk. Process Until Smooth.  Add Pureed Barley Mixture & Remaining Mushroom
  Mixture To Dutch Oven. Bring To A Boil. Remove From Heat.Stir in Remaining
  Ingredients. Serve Warm.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Curried Carrot Soup
 Categories: Soups, Desserts
      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: Harvest Soup
 Categories: Soups, Desserts
      Yield: 8 servings
 
      1 c  Chopped Onions                  1 1/2 ts Sugar
      1 tb Oil                               1/4 ts Salt
      3 cn (14 1/2 Oz.) Chicken              1/2 ts Curry Powder
           Broth                             1/4 ts Pepper
      1 cn 16 Oz. Pumpkin                    1/8 ts Crushed Cloves
      1 cn (7 1/2 Oz.) Hunt'S Whole            1 c  Skim Milk
           Tomatoes, Drained & Crushed         1 ts Cornstarch
 
  in Large Saucepan, Saute Onions in Oil Until Tender.  Stir in Remaining
  Ingredients Except Milk & Cornstarch.  Boil & Simmer, Uncovered 10 Min. in
  A Cup, Mix Milk & Cornstarch.  Add To Soup & Stir Constantly. Boil Until
  Thickened Slightly.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Herbed Vegetable Soup
 Categories: Soups, Desserts
      Yield: 6 servings
 
    2/3 c  Chopped Onion                            1/2 in. Pieces
      2 cl Minced Garlic                       2 tb Chicken Bouillon Granules
      3 c  Water                               1 c  Nonfat Buttermilk
      1 c  Peeled, Seeded & Chopped            2 tb Lemon Juice
           Tomatoes                            2 ts Minced Fresh Marjoram
      4 md Carrots, Sliced Into 1/2            1 ts Minced Fresh Thyme
           Inch Pieces                       1/8 ts White Pepper
      4 sm Round Red Potatoes,                      Fresh Thyme Sprigs (Opt)
           Peeled & Sliced Into           
 
  Coat A Large Saucepan With Cooking Spray, Place Over Medium Heat Until Hot.
  Add Onion & Garlic & Saute 3 Min. OR Until Tender.  Add Water, Tomatoes,
  Carrots, Red Potatoes & Chicken Bouillon Granules. Bring To A Boil. Cover,
  Reduce Heat & Simmer 30 Min. OR Until Carrots Are Tender; Set Aside.
  Position Knife Blade in Processor.  Add Half Of Vegetables & Cooking
  Liquid. Process Until Smooth. Place in Large Bowl. Processremaining
  Vegetables & Cooking Liquid.  Add Buttermilk, Lemon Juice, Marjoram, Thyme
  & White Pepper To Vegetable Puree. Stir Well. Cover.Chill 8 Hours. Stir
  Well Before Serving. Garnish With Fresh Thyme If Desired. Serve Chilled.
   (Fat 1.4, Chol. 0.)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Jellied Beet Borscht
 Categories: Soups
      Yield: 12 servings
 
    3/4 lb Beets                               2 tb Cider Vinegar
      1 tb Beef Bouillon Granules          1 1/2 c  Shredded Cabbage
  1 1/2 c  Water                             1/3 c  Chopped Cucumber
      2    Envelopes Unflavored              1/4 c  Minced Fresh Dill
           Gelatin                             2 tb Finely Chopped Green Onions
      2 tb Lemon Juice                         1 tb Prepared Horseradish
 
  Leave Root & 1 Inch Of Stem On Beets.  Scrub With Vegetable Brush. Place
  Beets in A Saucepan; Cover With Water & Bring To A Boil. Cover, Reduce Heat
  & Simmer 35 To 40 Min. OR Until Tender.  Drain, Reserving 2 C. Liquid.
  Rinse Beets Under Cold Water & Drain Again. Trim Off Beet Roots & Stems, &
  Rub Off Skins; Shred Beets & Set Aside. Combine Beef Granules & Water in A
  Medium Saucepan.  Sprinkle Gelatin Over Bouillon; Let Stand 1 Min. Cook
  Over Lowheat, Stirrng Constantly Until Gelatin Dissolves. Stir in Reserved
  Liquid, Lemon Juice & Vinegar. Chill 1 1/2 Hours OR Until The Consistency
  Of Unbeaten Egg Whites. Combine Reserved Beets, Cabbage, Cucumber,
  Dill,Green Onions & Horseradish in Medium Bowl.  Stir in Gelatin And
  Spooninto A 6 Cup Mold Coated With Cooking Spray.  Chill Until Firm.
 
-----
 
---------- 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: Brown Veal Stock
 Categories: Stocks
      Yield: 1 servings
 
      5 lb Veal Bones                               Pieces
      6 qt Water                               4 cl Garlic Halved
  1 1/4 lb Carrots Sliced                      5    Bay Leaves Crumbled
      3 md Onions Quartered                    1 lg Bunch Fresh Parsley
      5    Stalks Celery Cut Into         
 
  Place Veal Bones in A Shallow Roasting Pan.  Bake At 450 F. For 45Minutes
  OR Until Bones Are Well Browned, Turning Occasionally. Combine Browned
  Bones & Water in A 14 Quart Stockpot. Cover; Cook Over Medium Low Heat For
  1 1/2 Hours.  Uncover & Simmer 4 Hours, Skimming Surface Frequently With
  Metal Spoon To Remove Scum.  Add Carrots, Onions, Celery, Garlic & Bay
  Leaves; Arrange Parsley On Top. Reduce Heat To Low. Cook, Uncovered 6
  Hours.  Remove From Heat & Cool. Strain Stock Through A Paper Towel Lined
  Sieve Into A Large Bowl. Discard Bones & Vegetables. Cover & Chill Stock.
  Skim Solidified Fat From Stock & Discard. (Fat 0. Chol. O.)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chinese Crab & Corn Soup
 Categories: Chinese, Soups, Seafood, Desserts
      Yield: 7 servings
 
      1    (16 Oz.) Pkg. Frozen Whole          1 ts Gingerroot
           Corn                              1/2 lb Fresh Crabmeat
      1 tb Cornstarch                        1/3 c  Minced Green Onions
    1/4 c  Water                             1/2 ts Salt
      3 cn (10 1/4 Oz.) Chicken              1/8 ts White Pepper
           Broth                               1 ts Rice Vinegar
 
  Position Knife Blade in Processor.  Add Half Of Corn. Process Until Finely
  Chopped. Add Remaining Corn. Stir Well & Set Aside.
   Combine Cornstarch & Water in A Small Bowl; Stir Well & Set Aside. Combine
  Chicken Broth & Gingerroot in A Large Saucepan; Bring To A Boil. Add Corn,
  Cornstarch Mixture, Creabmeat, Green Onions, Pepper & Rice Vinegar. Bring
  To A Boil.  Reduce Heat & Simmer Uncovered 3 Min.
   (Fat 0.6. Chol. 32.)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Four Treasure Soup
 Categories: Chinese, Soups, Desserts
      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, Desserts
      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, Chinese
      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, Chinese
      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: Cumin Crusted Chicken Salad
 Categories: Salads, Chicken
      Yield: 4 servings
 
    1/4 c  Chopped Tomato                      1 ts Pepper
      3 tb Peeled, Chopped Cucumber            4    (4 Oz. ) Chicken Breasts
      3 tb Chopped Green Pepper                     Boned And Skinned
      1 tb Chopped Purple Onion                1 tb Red Wine Vinegar
      1 sm Jalapeno Pepper Chopped                  Cherry Tomatoes (Optional)
      1 tb Ground Cumin                             Fresh Basil (Optional)
 
  Combine Tomato, Cucumber, Green Pepper, Purple Onion & Jalapeno Pepper in A
  Small Bowl & Set Aside. Combine Cumin & Pepper. Rub All Sides Of Chicken
  Breasts With This.Place A Large Cast Iron Skillet Over Medium High Heat
  Until Hot. Add Chicken & Cook 6 Min. On Each Side OR Until Tender. Remove
  From Skillet, Reserving Drippings in Skillet.  Set Chicken Aside.
   Add Vinegar To Pan Drippings & Cook 2 Min, Stirring Constantly. Pour Over
  Reserved Vegetable Mixture, Tossing Well. Thinly Slice Each Chicken Breast
  Diagonally Across Grain & Arrangeon Individual Serving Plates. Serve With
  Reserved Vegetable Mixture.Garnish Each Serving With Cherry Tomatoes &
  Basil.
      155 Cal. Per Chicken Breast Half & 3 T. Vegetable Mixture.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Curried Chicken & Mango Salad
 Categories: Salads
      Yield: 4 servings
 
      2 qt Water                               1 ts Curry Powder
      4    (4 Oz.) Boneless, Skinned         1/8 ts Salt
           Chicken Breasts                   1/2 ts Pepper
    3/4 c  Plain Yogurt                        1 c  Peeled Cubed Mango, Papaya
      1 tb Lime Juice                               OR Pineapple
      1 tb Honey                               4    Lettuce Leaves
 
  Bring Water To A Boil in A Medium Saucepan.  Add Chicken.  Reduce Heat &
  Simmer 15 Min. OR Until Chicken Is Tender.  Remove Chicken & Let Cool. Cut
  Into 1/2 in. Pieces & Set Aside.
   Combine Yogurt, Lime Juice, Honey, Curry Powder, Salt & Pepper in A Medium
  Bowl.  Mix Well.  Add Mango & Reserved Chicken.  Toss Well. Spoon Salad
  Onto Lettuce Lined Individual Serving Plates. (Fat 3.9. Chol. 75.) (Good
  Also With Chopped Celery Added.)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Fruited Chicken Salad
 Categories: Salads
      Yield: 6 servings
 
      2 c  Cooked Diced Chicken OR             1 c  Orange Sections
           Turkey                            1/2 c  Halved Green Grapes
      2 tb Soy Sauce                           2 c  Chopped Celery
      1 c  Diced Apples                             Lettuce Leaves
 
  Toss Chicken With Soy Sauce.  Let Stand 15 Min. Mix Fruit With Celery,Add
  Chicken. Mix Again.  Chill. Blend Dressing: 6 T. Low Fat Yogurt, 5 T. Low
  Cal. Mayonaisse, 4 T. Skim Milk, 2 Pakcets Equal, 1/4 t. Pumpkin Pie Spice.
   Arrange Fruited Chicken Salad On Lettuce (About 1 Cup Each) On Lettuce
  Leaves.  Spoon Dressing Over Salad.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Gingered Chicken Salad
 Categories: Salads
      Yield: 4 servings
 
      2 c  Cubed Cooked Chicken Breast         2 tb Finely Minced Ginger
    1/2 c  Sliced Scallions                    1 tb Oil
      1 c  Snow Peas, Julienned              1/2 ts Oriental Sesame Oil (Opt)
      1 c  Bean Sprouts                      1/3 c  Lemon Juice
      1 c  Thinly Sliced Mushrooms             1 cl Garlic Finely Minced
      2 tb Low Sodium Soy Sauce                1 bn Watercress (Garnish)
 
  Place The Chicken, Scallions, Peas, Bean Sprouts & Mushrooms in A Large
  Bowl.  Combine The Soy Sauce, Ginger, Oil, Sesame Oil, Lemon Juice & Garlic
  And Toss With The Chicken Mixture.  If Desired, Transfer To A Bed Of
  Lettuce On A Serving Platter And Arrange Watercress Around It.
    (6.2 Grams Fat, 29 Percent Cal. From Fat.)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Hot Chicken & Apple Salad
 Categories: Salads, Chicken, Microwave
      Yield: 4 servings
 
    1/2 ts Paprika                             3 c  (1/2 in.) Cubes Unpeeled
    1/4 ts Pepper                                   Granny Smith Apples (1 Lb.)
      4    (4 Oz.) Boned, Skinned            1/2 c  (2 Oz.) Gorgonzola
           Chicken Breast Halves, Cut               Cheese Divided
           Into Bite Size                      2 ts Minched Shallots
      3 tb Unsweetened Apple Cider             2 tb White Wine Vinegar
      1 c  Diagonally Sliced Carrots           4 c  Torn Fresh Spinach
 
  Combine Paprika, Pepper & Pinch Salt in A Plastic Bag. Add Chicken & Shake
  To Coat.  Set Aside.
    Place Cider in An 8 Inch Square Baking Dish; Microwave At High 30-45
  Seconds.  Add Chicken; Cover With Wax Paper & Microwave At Medium-High 6 To
  7 Min., Stirring Every 3 Min.  Drain Chicken & Set Aside.
     in Reserved Apple Cider Mixture, Add Carrots; Cover With Plastic & Vent.
  Microwave At High 2 Min.  Stir in Apples; Microwave At High 1 1/2 To 2 1/2
  Min. OR Until Apples Are Tender.  Drain, Reserving2 T. Apple Cider Mixture
  in Baking Dish.
     Combine Apples, Carrots, Chicken & 1/4 C. Cheese in A Bowl; Toss& Set
  Aside.
    Add Vinegar & Shallots To Reserved Apple Cider Mixture in Baking Dish;
  Microwave At High 1 Min.  Drizzle Over Chicken Mixture With Remaining 1/4
  C. Cheese & Serve Warm.
        About 247 Cal. Per 1 & 1/2 C. Chicken Mixture, 1 C. Spinach & 1 T.
  Cheese.
        (Fat 6.  Chol. 76.)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Mexican Pasta Salad
 Categories: Salads, Pasta, Mexican
      Yield: 4 servings
 
      4    (3 Oz.) Boneless Skinned          1/4 c  Green Onions
           Chicken Breasts                     1 lg Jalapeno Pepper Chopped
      1 ts Ground Cumin                        1 cl Garlic
      1 ts Vegetable Oil                       6 oz Uncooked Fettucine
    1/2 c  Water                             1/2 c  Shredded Zucchini
    1/4 tb Chili Powder                      1/4 c  Sliced Black Olives
    1/2 ts Chicken Bouillon Granules           2 tb Chopped Tomatoes
      1 sm Ripe Avocado Chopped                     Fresh Cilantro Leaves
      1 c  Fresh Cilantro                           (Optional)
      3 tb Lime Juice                     
 
  Sprinkle Chicken With Cumin & Chili Powder.  Heat Oil in A Medium Skillet;
  Add Chicken & Cook Over Medium Heat 3 To 4 Min. On Each Side. Add Water &
  Bouillon Granules; Reduce Heat & Simmer 15 Min. OR Until Chicken Is Done.
  Remove Chicken From Broth, Reserving Broth in Skillet. Cover & Chill
  Chicken.
   Bring Broth To A Boil & Cook Until Reduced To 1/4 C. Remove From Heat &
  Cool.  Strain Broth Through A Sieve & Pour Into Processor. Add Avocado,
  Cilantro, Lime Juice, Green Onions, Pepper & Garlic. Process Until Smooth.
   Cook Fettuccine According To Package Directions.  Drain.  Rinse Under Cold
  Water & Drain Again.   Combine Fettuccine & Half Of Avocado Mixture; Toss
  Well. Place in Center Of A Serving Platter. Arrange Zucchini Around
  Fettuccine-Avocado Mixture. Cut Chilled Chicken Into 1/4 in. Strips &
  Arrange Over Fettuccine; Sprinkle With Olives. Spoon Remaining Avocado
  Mixture Into Center Of Chicken; Sprinkle With Chopped Cilantro. Garnish
  With Fresh Cilantro Leaves If Desired.
       (Fat 13.1.  Chol. 54.)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Oriental Chicken Salad
 Categories: Salad, Oriental, Chicken
      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: Rosemary Turkey Salad
 Categories: Salads, Poultry
      Yield: 2 servings
 
    1/4 c  Low Cal. Mayonnaise                 1 lg Granny Smith Apple OR
    1/4 c  Chopped Fresh Parsley                    Red Bartlett Pear, Cored
      1 tb Fresh Rosemary Leaves                    And Shredded
    1/8 ts White Pepper                        2 lg Leaf Lettuce Leaves
  1 1/2 c  Cooked Turkey                       1 c  Alfalfa Sprouts
 
  Combine Mayonnaise, Parsley, Rosemary & Pepper. Add Turkey & Apple. Toss
  Gently.  Cover & Chill Until Ready To Serve. Place Lettuce Leaves On
  Individual Serving Plates.  Top Each With 1/2 C. Alfalfa Sprouts. Spoon
  Half Of Turkey Mixture Onto Each Plate & Serve Immediately. (Fat 11.2.
  Chol. 68.)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Tarragon Chicken Salad
 Categories: Salads, Chicken
      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.)
 
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---------- 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.
 
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---------- 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)
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Walnut Vinaigrette
 Categories: Dressings
      Yield: 1 servings
 
      1 c  Canned No Salt Chicken              1 ts Dijon Mustard
           Broth                             1/4 ts Sugar
      2 tb Walnut Oil                        1/8 ts Pepper
      2 tb Balsamic Vinegar                    2 cl Garlic Minced
      2 tb Sherry Vinegar                 
 
  Bring Chicken Broth To A Boil in A Small Saucepan.  Cook About 6Min. OR
  Until Reduced To 2/3 C.  Combine Chicken Broth & Remainingingredients in A
  Jar; Cover Tightly & Shake Vigorously. Cover & Chill. (Fat 1.7. Chol. 0.)
 
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---------- 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.)
 
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---------- 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)
 
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---------- 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.)
 
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---------- 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.)
 
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---------- 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.)
 
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---------- 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.)
 
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---------- 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.)
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Greek Potato Salad
 Categories: Greek, 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.)
 
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---------- 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.)
 
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---------- 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.)
 
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---------- 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.
 
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---------- 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.)
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Shredded Yellow Squash
 Categories: Vegetables
      Yield: 4 servings
 
      1 lb Yellow Squash, Coarsely           1/4 ts Dried Oregano
           Shredded                          1/8 ts Garlic Powder
      1 ts Margarine                         1/8 ts Chicken Bouillon Granules
 
  Combine All Ingredients in A 1 1/2 Quart Casserole.  Cover & Microwaveat
  High For 2 To 3 Min. OR Until Vegetables Are Crisp Tender & Mixture Is
  Throughly Heated, Stirring After 1 1/2 Min.
 
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---------- 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.)
 
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---------- 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.)
 
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---------- 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.)
 
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---------- 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.)
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Grilled Vegetable Kabos
 Categories: Vegetables, Barbeque
      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.)
 
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---------- 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
      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.)
 
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---------- 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.)
 
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---------- 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: Hot Turkey Sandwiches
 Categories: Sandwiches
      Yield: 6 servings
 
      1 md Onion Thinly Sliced                      Monterey Jack Cheese
      2 tb Oleo                                6    (1/2 in. Thick) Slices
      3 tb Flour                                    Italian Bread Toasted
    1/8 ts Red Pepper                         12    (1/2 Oz.) Slices Turkey
    1/2 ts Chicken Bouillon Granules                Breast
    1/2 c  Water                              12    Thin Slices Tomato
    1/2 c  Skim Milk                                Freshly Ground Black
    1/2    (2 Oz.) Cup Shredded                     Pepper
 
  Combine Onion & Oleo in 1 Quart Glass Measure. Cover With Plastic Wrap&
  Microwave At High 3 To 5 Min. OR Until Onion Is Tender, Stirring Once.
  Remove Onion, Using A Slotted Spoon & Set Aside. Add Flour & Red Pepper To
  Oleo; Stir Well.  Gradually Add Bouillon Granules, Water & Milk, Stirring
  Well. Microwave Uncovered At High 2 1/2 To 3 1/2 Min. OR Until Mixture Is
  Thickened, Stirring Every Min. Add Cheese To The Mixture, Stirring Until
  Cheese Melts & Sauce Is Smooth. Arrange Bread Slices in A Single Layer in A
  12 X 8Baking Dish. Spoon 2 T. Sauce Over Each Slice; Top Each With 2
  Turkeyslices & 2 Tomato Slices.  Top With Onion; Spoon Remaining Sauce Over
  Tomatoes.  Microwave, Uncovered, At High 2 1/2 To 3 1/2 Min. OR Until
  Thoroughly Heated.  Sprinkle With Black Pepper.  Serve Warm.(Fat 8.1. Chol.
  28)
 
-----
 
---------- 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.)
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Turkey Tostadas
 Categories: Poultry, Mexican
      Yield: 6 servings
 
      6    (6 in.) Flour Tortillas             1 ts Dried Oregano
    1/2 lb Ground Turkey                     1/2 ts Thyme
    1/4 c  Minced Onion                             Dash Of Hot Sauce
      2 cl Garlic Minced                     1/4 c  + 2 t. Mozzarella Cheese
      1    Jalapeno Pepper, Seeded &                (1 1/2 Oz.)
           Minced                            1/4    C +2 T. Plain Low Fat Yogurt
      1 cn (8 Oz.) Tomato Sauce           
 
  Place Tortillas On A Baking Sheet, Bake At 350 F. For 7 To 10 Min. OR Until
  Crisp.  Set Aside. Combine Turkey, Onion, Garlic & Jalapeno Pepper in A
  Large Skillet Coated With Cooking Spray; Cook Over Medium Heat Until Meat
  Is No Longer Pink, Stirring To Crumble Meat. Add Tomato Sauce, Oregano,
  Thyme & Hot Sauce; Stir Well.  Simmer 10 Min. OR Until Thickened. Spread
  About 1/3 C. Turkey & Tomato Sauce Mixture Over Each Reserved Tortilla;
  Spinkle Each With 1 T. Mozzarella Cheese.  Broil 8 Inches From Heat Until
  Cheese Melts.  Top Each Tostada With 1 T. Lowfat Yogurt. Garnish With
  Jalapeno Pepper Slices If Desired.
 
-----
 
---------- 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: Chicken Filled Manicotti
 Categories: Italian, Chicken
      Yield: 4 servings
 
      3    (4 Oz.) Boned, Skinned              3 tb Water
           Chicken Halves, Diced               1 ts Oil
  1 1/2 ts Curry Powder                      1/2 ts Hot Sauce
  1 1/2 ts Paprika                         1 1/2 c  Sliced Green Onions
    1/4 ts Salt                                1 tb Flour
    1/4 ts Pepper                            1/2 ts Ground Cumin
      2 cl Garlic                              8    Manicotti Shells
    1/4 ts Chicken Bouillon Granules           8 oz Plain Yogurt
    1/2 c  Hot Water                           1 c  Chopped Tomatoes
 
  Combine Chicken, Curry Powder, Paprika, Salt, Pepper, & Garlic Mincedin A
  Medium Bowl & Toss Well. Cover & Chill Mixture 1 Hour. Dissolve Bouillon in
  Hot Water. Set Aside.  Coat A Large Skillet With Vegetable Spray & Add Oil
  & Place Over Medium Heat Until Hot. Add Chicken Mixture & Cook 3 Min.,
  Stirring Constantly.  Add Green Onions & Cook 2 Min. Stir in Flour & Cook 1
  Min.  Gradually Add Bouillon Mixture & Cook 3 Min. OR Until Thickened,
  Stirring Constantly.Stuff Each Shell With About 1/2 C. Chicken Mixture.
  Arrange in A Baking Dish Coated With Spray. Cover & Bake At  350 For 30
  Min.Combine Yogurt, Tomatoes, Water, Cumin & Hot Sauce in A Bowl. Spoon
  Over Manicotti. Serve Warm. 282 Cal. Per 2 Shells & 1/2 C. Sauce.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chicken Pasta Italiana
 Categories: Italian, Pasta
      Yield: 4 servings
 
      2 qt Water                             1/8 ts Pepper
    1/2 c  Dry White Wine                      2 tb Lemon Juice
      4    (4 Oz.) Boneless, Skinned           4 oz Uncooked Rigatoni Pasta
           Chicken Breasts                     1 tb Olive Oil
      4 cl Garlic                              1 md Size Red Pepper Julienne
      3 tb Thinly Sliced Basil                 4    Ripe Olives Thinly Sliced
    1/8 ts Salt                           
 
  Bring Water To A Boil in Medium Sauce Pan. Add Wine, Chicken & Garlic.
  Reduce Heat & Simmer 15 Min. OR Until Chicken Is Done. Remove Chicken &
  Garlic From Broth, Reserving Broth. Let Chicken Cool. Cut Chicken Into 1/2
  in. Pieces. Set Aside. Crush Garlic in A Small Bowl, Add Basil, Salt,
  Pepper & Lemon Juice.Mix Well & Set Aside.
   Bring Reserved Broth To A Boil.  Add Pasta.  Cook 12 Min. OR Until AL
  Dente.  Drain.  Rinse Under Cold Water. Drain.  Toss Pasta With Olive Oil.
  Combine Resrved Garlic-Lemon Mixture, Chicken, Pasta, Bell Peppers & Olives
  in A Large Bowl.  Toss Gently. Chill At Least 1 Hour.Spoon Chicken Mixture
  Onto Lettuce Lined Plates.  (Fat 7.7. Chol. 72.)
 
-----
 
---------- 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: Lasagna Rolls With Tomato-Fennel
 Categories: Italian
      Yield: 8 servings
 
      2 lg Garlic Cloves Minced              1/2 ts Fennel Seeds,
    3/4 lb Mushrooms Sliced                  1/4 ts Pepper
    1/2 c  Diced Red Bell Pepper               1    (14 1/2 Oz.) Can Whole
      1 ts Thyme                                    Tomatoes Undrained &
    1/4 ts Salt, Pepper                             Choppped
      1    (10 1/2 Oz.) Pkg.                   1 tb Tomato Paste
           Firm Tofu Drained &                 8    Cooked Lasagna Noodles
           Crumbled                        1 1/2 c  (6 Oz.) Shredded
      1 c  Thinly Sliced Green Onions               Mozzarella Cheese
      2 c  Finely Chopped Fennel Bulb     
 
  Coat A Large Skillet With Spray.  Place Over Medium Heat Until Hot. Add
  Garlic; Saute 2 Min.  Add Mushrooms, Diced Red Pepper, Thyme, Salt & Black
  Pepper; Cook Over High Heat 8 Min. OR Until Liquid Evaporates, Stirring
  Constantly.  Combine Mushroom Mixture & Tofu in A Medium Bowl. Stir Well
  And Set Aside. Wipe Pan Dry With A Paper Towel; Coat With Cooking Spray.
  Place Over Medium-High Heat Until Hot. Add Green Onions & Saute 3 Min.
  Stirring Frequently.  Add Fennel Bulb, Fennel Seeds, Black Pepper & Salt;
  Cook 3 Min., Stirring Frequently.  Add Tomatoes & Tomato Paste; Cook An
  Additional 5 Min.  Remove From Heat.  Spread 1 C. Tomato Mixture Over
  Bottom Of An 8-Inch Square Baking Dish. Spread 1/3 C. Mushroom Mixture Over
  Each Noodle.  Sprinkle Each With 3 TS. Cheese. Roll Up Jellyroll Fashion,
  Beginning At The Narrow End. Arrange Rolls, Seam Side Down in The Tomato
  Mixture in Baking Dish. Spoon Remaining 1 1/2 c. Tomato Mixture Over The
  Rolls. Cover And Bake At 350 For 15 Min. Uncover & Bake An Additional 10
  Min.
   (Chol. 6, Pro. 13, Fat 7.2, Carb. 29.8, Sodium 205, Calcium 142)
 
-----
 
---------- 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: Pasta Primavera No. 1
 Categories: Italian
      Yield: 2 servings
 
      1 c  Nonfat Dry Milk                   1/2 c  Sliced Mushrooms
    1/2 ts Basil, 1 Clove Garlic             1/4 c  Chopped Onions
    1/4 ts Salt, Dash Of Pepper              1/4 c  Frozen Peas
    1/4 c  Grated Parmesan                     1 oz Fat Free Ham, Julienned
    1/2 c  Diced Zucchini                      1 tb Sliced Pimentos
    1/2 c  Broccoli Flowerettes                1 c  Uncooked Pasta Twists
 
  In Saucepan, Boil Milk, Basil, Salt & Pepper. in Cup Mix Cornstarch& Water.
  Add To Milk & Boil, Stirring Constantly.  Stir in Parmesan& Cover. Cook
  Pasta According To Package Directions.  in Skillet, Saute Garlic, Zucchini,
  Broccoli, Mushrooms, Onions & Ham in Oil Until Tender. Add Peas, Pimentos &
  Pasta & Heat.  Pour Sauce Over, Toss & Serve Immediately.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Quick Spaghetti With Meat Sauce
 Categories: Italian, Pasta, Poultry
      Yield: 4 servings
 
      1 lb Raw Ground Turkey                 1/4 ts Garlic Powder
      3 tb Minced Onion                        1 cn (6 Oz.) Tomato Paste
      1 c  Water                               2 tb Grated Parmesan
  1 1/2 ts Italian Seasoning                   2 c  Hot Cooked Spaghetti
    1/8 ts Salt                           
 
  Coat A Large Skillet With Cooking Spray. Place Over Medium Heat Until Hot.
  Add Turkey & Onion; Cook Until Turkey Is Browned, Stirring To Crumble.
  Drain Well. Return To Skillet. Stir in Water & Italian Seasoning, Salt,
  Garlic Powder & Tomato Paste. Bring To A Boil. Reduce Heat & Simmer
  Uncovered 10 Min. OR Until Thickened, Stirring Occasionally. Serve Over
  Spaghetti; Sprinkle With Cheese.
    334 Cal. Per 3/4 C. Sauce, 1/2 C. Spaghetti & 1 1/2 t. Cheese.
    (Fat 12.2, Chol. 74.)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Shrimp Pasta Salad
 Categories: Salads, Pasta, Seafood
      Yield: 6 servings
 
      1 ts Chicken Bouillon Granules           1 tb White Wine Vinegar
      1 c  Water                               1 tb Dijon Mustard
      2    Bay Leaves                          6 oz Uncooked Seashell
      1 c  Dry White Wine                           Macaroni
      1 sm Lemon Thinly Sliced                 1 lg Red Bell Pepper Chopped
      1 sm Onion Thinly Sliced                 1 c  Frozen Peas Thawed
      3 cl Garlic                            3/4 c  Minced Fresh Basil
    1/4 ts Red Pepper Flakes                 1/2 c  Minced Purple Onion
      1 lb Medium Fresh Shrimp               1/4 c  Minced Parsley
      2 tb Olive Oil                         1/8 tb Red Pepper
 
  Combine Bouillon Granules, Water, White Wine, Lemon, Onion, Garlic, Bay
  Leaves & Red Pepper Flakes.  Bring To A Boil; Add Shrimp & Cook 3 To 5 Min.
  Remove Shrimp From Broth, Reserving Broth.  Rinse Shrimp Under Cold Water.
  Chill.  Peel & Devein. Set Aside. Strain Broth Mixture, Reserving 1/2 C.
  Liquid & Garlic.  Discard Lemon, Onion & Bay Leaves. Add Reserved Liquid &
  Garlic, Oil, Vinegar & Mustard To Process. Blend Until Mixture Is Smooth.
  Cook Macaroni According Package Directions.  Drain. Rinse Under Cold Water
  & Drain Again. Combine Macaroni, Bell Pepper, Peas, Basil, Purple Onion,
  Parsley & Red Pepper in A Large Bowl.  Add Reserved Broth Mixture, Tossing
  Well To Coat.  Add Reserved Shrimp & Toss Gently.  Cover & Chill
  Thoroughly.
    (Fat 11.  Chol. 38.)
 
-----
 
---------- 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: Turkey Stuffed Shells
 Categories: Poultry, Pasta
      Yield: 8 servings
 
      1 c  Diced Onion Divided               1/2 ts Red Pepper
    1/2 c  Diced Carrot                      1/2 c  Burgendy OR Dry Red Wine
      1 lb Raw Ground Turkey                 1/4 c  Parmesan Divided
      2 tb Flour                               1 cn (14 Oz.) Tomatoes,
           Salt & Pepper,                           Undrained & Chopped
    1/2 ts Oregano                            16    Cooked Macaroni Shells
 
  Coat A Skillet Cooking Spray. Place Over Medium Heat Until Hot. Add 1/2 C.
  Onion & Carrot; Saute 5 Min.  Add Turkey; Cook 5 Min. OR Until Turkey Is
  Browned.  Drain;  Wipe Skillet Dry With Paper Towels. Return Turkey To
  Skillet.  Add Flour, 1/4 t. Salt, 1/4 t. Pepper, Oregano, Dried Red Pepper
  Flakes, & Red Wine. Stir Well. Cook 4 Min. OR Until Thickened, Stirring
  Constantly. Add 2 T. Cheese; Stir Well. Place Mixture in A Bowl; Let Cool.
  Coat Pan With Cooking Spray & Place Over Medium Heat Until Hot. Add
  Remaining 1/2 C. Onions; Saute 3 Min.  Add Tomatoes, 1/4 t. Salt, 1/4 t.
  Pepper. Cook 7 Min, Stirring Occasionally. Stuff Each Shell With 3 T.
  Turkey Mixture. Our Half Of Sauce in Bottom Of An 8-Inch Round Baking Dish.
  Arrange Shells Over Sauce; Spoon Remaining Sauce Over Shells. Cover And
  Bake At 350 For 30 Min. Sprinkle With Remaining 2 t. Cheese.
      About 187 Cal. Per 2 Shells & 3/12 T. Sauce. (Pro. 14.8, Fat 6.4, Carb.
  17.7, Chol. 38, Sodim 248, Cal. 77)
 
-----
 
---------- 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: Broiled Chicken Fajitas
 Categories: Mexican, Chicken
      Yield: 2 servings
 
    1/2 lb Boned, Skinned Chicken                   Flavoring
           Breasts                             1 tb Vegetable Oil
      1 tb Lemon Juice                       1/2 c  Green Pepper Strips,
    1/2 ts Garlic Powder                     1/2 c  Thin Onion Wedges
    1/2 ts Seasoned Salt                     1/2 c  Tomato Wedges
    1/4 ts Each Oregano & Pepper             1/4 c  Mild Picante Sauce
           Few Drops Liquid Smoke         
 
  in Bowl, Combine First 7 Ingredients & 1 1/2 t. Oil.  Cover & Refrigerate 2
  To 8 Hours.  Broil Chicken Until No Longer Pink in The Center. Meanwhile,
  in A Large Skillet, Saute Green Peppers & Onions in Remaining Oil Until
  Crisp-Tender.  Add Tomatoes & Saute 1 Min. Stir in Picante Sauce & Heat
  Through.  Cut Chicken Into Thin Strips& Top With Vegetables. Serve With
  Four Hot Corn Tortillas.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cajun Spiced Chicken
 Categories: Cajun, Chicken
      Yield: 8 servings
 
      1 c  Vegetable Juice Cocktail                 (1 /2 lB.)
      2 tb Red Wine Vinegar                    2 tb Chopped Celery
      2 ts Hot Sauce                           2 tb Diced Green Bell Pepper
    1/2 ts Oregano                             2 tb Chopped Onion
      1 cl Garlic                              1 tb Cornstarch
      4    Skinned Drumsticks                  4 c  Hot, Cooked Regular Rice
 
  Combine Vegetable Juice, Vinegar, Hot Sauce, Oregano, Minced Garlic in A
  Large Shallow Container; Stir Well.  Add Chicken, Turning Once To Coat.
  Marinate in Refrigerator 30 Min.  Remove From Marinade, Reserving Marinade.
  Place Chicken On Microwave Glass Platter; Cover With Plastic Wrap, Turning
  Back 1 Corner To Vent.  Microwave At High 8 To 10 Min. OR Until Chicken Is
  Done, Giving Dish A Quarter-Turn At 2 Min. Intervals. Let Chicken Stand,
  Covered, 5 Min. Combine Celery, Pepper & Onion in A 1-Quart Glass Measure;
  Microwave At High 3-4 Min. OR Until Vegetables Are Tender. Combine Reserved
  Marinade & Cornstarch, Stirring Until Smooth. Add To Vegetable Mixture &
  Micro- Wave Uncovered At High 1-2 Min. OR Until Thickened. Serve Chicken
  Overrice; Top With Sauce. About 272 Cal. Per Chicken Piece & 1/2 C. Rice.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chicken & Dumplings
 Categories: Chicken
      Yield: 6 servings
 
  6 1/2 c  Water Divided                     1/2 ts Pepper
      4    (8 Oz.) Chicken Breast              1 ts Lemon Juice
           Halves                              4    Drops Hot Sauce
  1 1/2 c  Sliced Mushrooms                    1 cl Garlic Minced
    3/4 c  Diced Carrots                   1 1/4 c  + 2 T. Flour, Divided
      2 tb Chopped Onion                       1 ts Baking Powder
    3/4 ts Poultry Seasoning                 1/2 c  Skim Milk
    1/2 ts Salt                           
 
  Place 6 Cups Water And Chicken, Mushrooms, Carrots, Onion in A Large Dutch
  Oven. Bring To A Boil; Cover. Reduce Heat & Simmer 45 Min. OR Until Chicken
  Is Tender.  Remove Chicken From Broth & Let Each Cool Separately. Discard
  Bones & Skin. Cut Chicken Into Bite Size & Add To Vegetable Mixture. Cover
  & Chill 8 Hours. Skim Fat From Broth & Discard. Stir in Poultry Seasoning,
  Salt, Pepper, Lemon Juice, Hot Sauce & Garlic.
   Combine 1/4 C. Plus 2 T. Flour & Remaining 1/2 C. Water; Stir Well. Bring
  Chicken Mixture To A Boil; Stir in Flour Mixture. Reduce Heat & Simmer
  Uncovered 35 Min. OR Until Thickened.
   Combine Remaining 1 C. Flour & Baking Powder.  Add Milk, Stirring Just
  Until Dry Ingredients Are Moistened.  Drop Batter By Teaspoonfuls Into
  Boiling Broth; Cover.  Reduce Heat And Simmer 15 Min. OR Until Dumplings
  Are Tender.
      Pro. 26.4, Fat 3.7, Carb. 27.9, Chol. 61, Iron 2.1, Sodium 317, Calcium
  82
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chicken & Mushrooms Marsala
 Categories: Italian, Chicken
      Yield: 4 servings
 
      1 cn (15 Oz.) Tomato Sauce             1/8 ts Pepper
           With Herbs                          2 lb Frying Chicken Pieces,
      8 oz Mushrooms Sliced                         Skinned
    1/2 ts Sugar                               2 tb Marsala Wine
    1/4 ts Salt                           
 
  in 13 X 9 X 2 Inch Baking Dish,Mix Sauce, Mushrooms, Sugar, Salt & Pepper.
  Place Chicken in Dish & Coat With Sauce Mixture.  Cover Tightly With Foil &
  Bake At 350 F. For 30 Min.  Turn Chicken Over & Bake, Uncovered, 30 Min.
  Longer.  Place Chicken On Serving Platter. Stir Marsala Into Sauce & Pour
  Over.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chicken & Pea Pods
 Categories: Oriental, Chicken
      Yield: 4 servings
 
      1 lb Boned, Skinned Chicken              1 ts Gingerroot
           Sliced in Very Thin Strips        1/2 c  Each Carrot Strips, Sliced
  1 1/2 ts Cornstarch                               Celery, Sliced Green Onions
      1 tb Soy Sauce                           1 cn Sliced Water Chestnuts
      1 tb Dry Sherry                               Drained
      1 ts Minced Garlic                       1 pk Frozen Chinese Pea Pods
    1/2 tb Oil                           

-----------------------------------SAUCE-----------------------------------
    1/2 c  Chicken broth                       1 tb Cornstarch
      2 tb Soy Sauce                           1 ts Sugar
 
  Mix Chicken, Cornstarch, Soy Sauce & Sherry.  in Skillet, Heat 1 T. Oil
  Over High Heat.  Stir in Garlic & Ginger.  Add Chicken & Stir Fry Until No
  Longer Pink.  Remove.  in Remaining Oil, Stir Fry Carrots & Celery 1 Min.
  Add Green Onions & Stir Fry 30 Seconds. Add Water Chestnuts & Pea Pods.
  Stir Sauce & Add To Vegetables. Cook, Stirring Until Boiling. Return
  Chicken To Pan & Heat Through.
    Sauce: Mix ingredients over medium heat in small saucepan. Pour over
  chicken.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chicken & Red Cabbage
 Categories: Chicken
      Yield: 4 servings
 
      4 c  Finely Shredded Red                 1 tb Cornstarch
           Cabbage                             1 c  Skim Milk
      1 tb Vinegar                             1 tb Fresh Dillweed
      4    (4 Oz.) Skinned, Boned            1/2 ts Chicken Bouillon Granules
           Chicken Breasts                          Fresh Dill Sprigs (Opt.)
      1 tb Low Cal. Oleo                  
 
  Combine Cabbage & Vinegar in Medium Bowl; Toss Gently To Coat.Place in A
  Shallow 2 Quart Casserole Coated With Cooking Spray.  Arrange Chicken Over
  Cabbage With Thickest Portions Towards Outsideand Cover With Plastic Wrap,
  Turning Back 1 Corner To Vent.  Microwave At High 8 Min.. Let Stand Covered
  5 Min.  Melt Oleo in A 2 Cup Glass Measure. Add Milk, Cornstarch, Dillweed
  & Bouillon Granules; Stir Well. Microwave At High 3-4 Min. OR Until
  Thickened, Stirring After 2 Min. Serve With Cabbage On Bottom, Then Chicken
  And Sauce Over Chicken. Garnish With Dill Sprigs.
   204 Cal. Per Chicken Breast Half, 1/2 C. Cabbage & 1/4 C. Sauce.
                     (Fat 5, Chol. 74.)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chicken Breast With Sage & Nutmeg
 Categories: Chicken
      Yield: 4 servings
 
      4    (4 Oz.) Boneless Skinned            1 tb Olive Oil
           Chicken Breasts                   1/4 c  Dry Vermouth
      2 tb Flour                               1 md Size Red Bell Pepper
      2 tb Finely Chopped Fresh Sage                Cut Into Julienne Strips
    1/4 ts Grated Nutmeg                            Fresh Sage Sprigs
    1/8 ts Salt, 1/8 t. Pepper            
 
   Trim Fat From Chicken.  Combine Flour, Sage, Nutmeg, Salt & Pepper. Dredge
  Chicken in This Mixture & Set Aside. Heat Oil in Large Skillet Over
  Medium-High Heat Until Hot.  Add Chicken; Cook 6 To 7 Min. On Each Side OR
  Until Browned.  Add Vermouth & Bell Pepper. Reduce Heat & Simmer 5 Min. OR
  Until Chicken Is Tender. Transfer Chicken To Platter; Spoon Sauce Over
  Chicken & Garnish With Sage Sprigs.
                ( Fat 6.7. Chol. 72.)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chicken Broccoli Salad
 Categories: Salads, Chicken
      Yield: 2 servings
 
    1/3 c  Uncooked Bulgur                          Skinned
           (1 C. Cooked Brown Rice           1/2 c  Broccoli Flowerets
           May Be Substituted For              2 tb Minced Green Onions
           Bulgur.)                            1 ts Lime Juice
  2 2/3 c  Boiling Water Divided             1/4 ts Pepper
      1 ts Chicken Bouillon Granules         1/4 ts Crushed Red Pepper Flakes
      1 cl Garlic Crushed                      1 ts Minced Gingerroot
      1    (10 Oz.) Chicken Breast        
 
   Combine Bulgur & 2/3 C. Boiling Water in A Large Bowl; Let Stand 30 To 45
  Min. OR Until Liquid Is Absorbed.  Set Aside.
   Combine Bouillon Granules, Garlic, & Remaining 2 C. Boiling Water in A
  Medium Saucepan.  Bring To A Boil Over High Heat; Add Chicken. Cover,
  Reduce Heat & Simmer 20 Min. OR Until Chicken Is Tender. Remove Chicken &
  Let Cool.  Discard Broth.  Bone Chicken & Cut Into Bite Side Pieces,
  Combine With Reserved Bulgur. Steam Broccoli 5 Min. OR Until Crisp Tender.
  Add To Chicken Mixture. Add Green Onions, Lime Juice Pepper, Red
  Pepperflakes & Gingerroot To Chicken Mixture, Tossing Well. Cover & Chill 2
  To 3 Hours.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chicken Chili
 Categories: Chili, Chicken
      Yield: 8 servings
 
      1 lb Skinned & Boned Chicken                  Pepper
           Breasts Cut Into 1 Inch           1/2 lb Ground Round
           Cubes                               2    Bay Leaves
      2 tb Corn Oil                            3 tb Chili Powder
      4 md Onions, Chopped                     3 cn Undrained Tomatoes
      2 lg Green Peppers, Coarsly                   (1 lb ea)
           Chopped                             1 sm Avocado Cut Into 1/4 in.
      3 lg Garlic Cloves Minced                     Dice
      1 ts Cumin                               1 c  Plain Lowfat Yogurt
      1 ts Oregano                           1/3 c  Minced Fresh Cilantro OR
    1/2 ts Thyme                                    Italian Parsley
           Salt                           
 
  Wrap Chicken & Freeze Until Firm, But Not Solid.  Grind Coarsely in
  Processor, Using On\Off Turns. Heat Oil in Large Dutch Oven Over
  Medium-High Heat.  Add Onions, Green Peppers & Garlic & Cook Until Golden
  Brown, Stirring Frequently, About 15 Min. Mix in Cumin, Oregano, Coriander
  & Thyme & Stir 2 Min. Add Chicken, Ground Round & Bay Leaves. Cook Until
  Meat & Chicken Are No Longer Pink, Breaking Up With A Spoon, About 5 Min.
  Add Chili Powder.  Reduce Heat To Medium & Cook 5 Min, Stirring Frequently.
  Add Tomatoes, Breaking Up Large Pieces With A Spoon. Mix in Tomato Paste,
  Salt & Pepper.  Reduce Heat, Cover & Simmer 45 Min., Stirring Occasionally.
  Uncover, Reduce Heat To Lowest Setting & Cook 1 1/2 Hours, Stirring
  Frequently Near End & Adding Water If Necessary, To Prevent Buring. Adjust
  Seasoning.(Can Be Prepared 1 Day Ahead & Refrigerated.) Sprinkle Avocado
  With Lemon Juice.  Ladle Chili Into Large Soup Bowls. Spoon 2 T. Yogurt in
  Center Of Each.  Top With Diced Avocado And Minced Cilantro. Serve Hot.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chicken Mozzarella
 Categories: Italian, Chicken
      Yield: 8 servings
 
    1/2 c  Whole Wheat Breadcrumbs             1 tb Minced Fresh Parsley
    1/4 c  Wheat Germ                          1 ts Dried Basil
      8    Boneless, Skinned Chicken         1/8 ts Pepper
           Breast Halves (2 Lbs.)              1 ts Dried Oregano
    1/2 c  Skim Milk                           1 cl Garlic Minced
      2 ts Sesame OR Vegetable Oil           1/2 c  (2 Oz) Shredded Mozzarella
      1 cn (8 Oz.) Tomato Sauce           
 
  Combine Breadcrumbs & Wheat Germ; Set Mixture Aside. Trim Excess Fat From
  Chicken.  Place Chicken Between 2 Sheets Waxedpaper & Flatten To 1/4 Inch
  Thickness, Using A Rolling Pin OR Meat Mallet. Dip Chicken in Milk, Dredge
  in Bread Crumb Mixture. Coat A Large Skillet With Cooking Spray. Add Oil &
  Place Over Medium Hot Heat Until Hot. Add Chicken To Skillet & Cook Until
  Browned On Both Sides.  Drain On Paper Towels. Pour One Third Of Tomato
  Sauce in Bottom Of A 13 X 9 X2 in. Baking Dish Coated With Cooking Spray.
  Place Chicken Breasts in Dish. Pour Half Of Remaining Tomato Sauce Over
  Chicken; Sprinkle With Parsley, Basil, Oregano, Pepper, Garlic & Cheese.
  Top With Remaining Tomato Sauce. Bake At 350 For 30 Min.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chicken Vegetable Casserole
 Categories: Casseroles, Chicken, Microwave
      Yield: 6 servings
 
      6    (4 Oz.) Boned, Skinned            1/4 ts Poultry Seasoning
           Chicken Breast Halves               1 c  Skim Milk Divided
      1 c  Thinly Sliced Carrots             1/4 c  (1 Oz.) Shredded Swiss
      2 tb Water                                    Cheese
      1 lb Unpeeled Red Potatoes,              1 ts Sage
           Cut Into 1/8 in. Thick            1/4 ts Salt
           Slices                            1/4 ts Poultry Seasonng
      2 tb Flour                               1 c  Frozen Peas
 
  Arrange Chicken On A Micrwave Safe Platter With Thickest Portions outside;
  Cover With Wax Paper.  Microwwave At High 8 To 9 Min, Turning Breasts Over
  & Rotating Dish Every 3 Min.; Let Cool.  Cut Chicken Into Bite-Size Pieces.
  Place Carrots & 2 T. Water in 2 1/ 2Quart Casserole; Cover With Plastic
  Wrap & Vent.  Microwave At High2 Min. Add Potatoes; Cover & Microwave At
  High 6 To 8 Min. Drain.Combine Flour & 2 T. Milk in A 2 Cup Glass Measure.
  Microwave At High2 To 3 Min, Stirring Every Min. Add Cheese, Sage, Poultry
  Seasoning& Salt. Stir Until Cheese Melts.  Place Half Of Chicken Pieces in
  Thee2 1/2 Quart Casserole; Layer With Half Of Potato Mixture. Sprinkle With
  Half Of The Peas; Top With Half Of Cheese Mixture, Spreading Evenly. Repeat
  Layers & Cover With Plastic Wrap. Vent. Microwave At High 6 To 7 Min.;
  Rotate Dish A Half Turn After 3 Min. Let Stand Covered 10 Min. Before
  Serving.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chicken With Spicy Fruit Sauce
 Categories: Chicken
      Yield: 4 servings
 
  1 1/4 c  Unsweetened Pineapple                    Chicken Breasts
           Juice                             1/4 c  Low-Sugar Strawberry
    1/4 c  Golden Raisins                           Spread
    1/2 ts Crushed Red Pepper                1/4 ts Cornstarch
      2 cl Garlic Sliced                            Green Onion Strips
      4    (4 Oz.) Boned, Skinned         
 
   Combine Pineapple Juice, Raisin, Red Pepper & Garlic in A Large Non-
  Aluminum Skillet; Bring To A Boil.  Add Chicken; Cover, Reduce Heat &
  Simmer 10 Min. OR Until Chicken Is Done.  Remove From Skillet & Keep Warm.
  Bring Cooking Liquid To A Boil; Cook 7 Min. OR Until Reduced To 3/ 4C.;
  Stirring Occasionally.  Combine Strawberry Spread & Cornstarch; Stir Into
  Cooking Liquid & Cook 1 Min. OR Until Syrupy. Serve Sauce Over Chicken;
  Garnish With Green Onion Strips.
   215 Cal. Per Chicken Breast Half & 3 T. Sauce. (Fat 1.5. Chol. 66.)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chicken-Asparagus Rolls
 Categories: Chicken, Microwave
      Yield: 4 servings
 
     12    Fresh Asparagus Spears              3 tb Chablis OR White Dry Wine
      4    (4 0Z.) Boned, Skinned              1 ts Lime Juice
           Chicken Breast Halves             1/2 tb Dried Whole Tarragon
    1/4 c  (1 Oz.) Shredded Swiss              1 ts Minced Fresh Parsley
      2 c  Sliced Mushrooms               
 
  Snap Off Tough Ends Of Asparagus, Remove Scales With Vegetable Peeler. Set
  Aside. Trim Fat From Chicken. Place Each Breast Between Wax Paper & Flatten
  To 1/4 in. Thickness. Place 3 Asparagus Spears On Each Chicken Breast; Top
  With 1 T. Cheese. Roll Up Lengthwise; Secure With Wooden Picks. Place Seam
  Side Down in A 10 Inch Glass Pie Plate Coatedwith Cooking Spray. Cover With
  Plastic Wrap, Venting One Corner. Microwave At High 5 To 6 Min. OR Until
  Done.  Let Chicken Rolls Stand Covered 5 Min. Combine Mushrooms & Wine,
  Lime Juice & Tarragon in A 1 Qt. Glass Measure. Microwave At High 2-3 Min.
  Stirring Once. Stir in Parsley. To Serve, Remove Chicken Rolls From Cooking
  Liquid, Spoon Mushroom Sauce Over Rolls.
   About 194 Calories Per Roll And 1/4 C. Sauce.
   (Fat 6.1. Chol. 79.)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chicken-Vegetable Tetrazzini
 Categories: Italian, Pasta, Chicken, Microwave
      Yield: 4 servings
 
      1 lb Boned, Skinned Chicken              2 tb Flour
           Breasts Cut in 1/2 in.            2/3 c  + 2 T. Skim Milk
           Strips                              2 tb Diced Pimento
      2 cl Garlic Minced                       2 tb Dry Sherry
      1 c  Frozen Peas                       1/4 ts Salt
      1 c  Mushrooms, Quartered              1/4 ts Pepper
      1 tb Oleo                                2 c  Cooked Hot Spaghetti
 
  Place Chicken & Garlic in 2 Quart Glass Measure.  Cover With Plastic Wrap &
  Vent.  Microwave At Medium-High 4 Min. Stirring Once. Add Peas; Cover &
  Microwave At Medium-High 4 Min. Stirring Once.  Stir in Mushrooms; Cover &
  Microwave At Medium-High 2 To 3 Min. OR Just Until Chicken Is Done. Drain
  Well. Set Aside. Place Oleo in 2 C. Glass Measure. Microwave At High 30
  Sec. OR Until Oleo Melts. Add Flour; Stir Well. Gradually Add Milk,
  Stirring Well. Microwave At High 4 Min. OR Until Thick & Bubbly, Stirring
  Twice.Stir in Pimento, Dry Sherry, Salt & Pepper. Set Aside. Combine
  Chicken & Pasta in A Large Bowl. Spoon Sauce Over Mixture. Toss Well.
   (Fat 6.6, Chol. 73.)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Citrus-Wine Chicken
 Categories: Chicken, Low-cal
      Yield: 4 servings
 
      1    Frying Chicken, Skinned &           1 c  Orange Juice
           Cut Up (Less Calories When          1 c  White Wine
           Skinned)                            1 ts Worcestershire Sauce
    1/4 ts Salt                                1 cl Garlic Minced
    1/4 ts Pepper                              2 tb Cornstarch
    1/4 ts Onion Powder                      1/4 c  Water
    1/4 tb Paprika                             3    Packets Equal
      1 tb Oleo, Diet                     
 
  Lightly Sprinkle Chicken Pieces With Salt, Pepper, Onion Powder & Paprika.
  Place Chicken in Non Stick Shallow Casserole. Melt Oleo. Brush Chicken
  Pieces.  Bake At 375 For 40 Minutes. Combine Juice, Wine, Worcestershire
  Sauce & Garlic.  Pour Over Chicken. Cover & Bake 20 Min. OR Until Tender.
  Remove Chicken. Combine Cornstarch & Water. Add To Pan Juices. Cook Over
  Medium Heat, Stirring Constantly Until Thickened. Remove From Heat. Stir in
  Equal. Serve Sauce Over Chicken.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Crispy Corny Baked Chicken
 Categories: Chicken
      Yield: 4 servings
 
      1    Chicken Fryer (2-3 Lbs.)            1 c  Skim Milk
           Cut Up, Skin & Fat Removed          1 c  Cornflake Crumbs
    1/2 ts Salt                                2 cl Garlic Minced
    1/8 ts Pepper                         
 
  Preheat Oven To 400 F. Season Chicken With Salt, Pepper & Garlic. Dip Into
  Milk & Roll in Cornflake Crumbs. Place in Lightly Pam Sprayed Baking Dish
  Being Careful That The Pieces Do Not Touch. Bake 45 Min. OR Until Tender.
  (Fat 5.6.  Chol. 79.)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Polynesian Chicken
 Categories: Chicken, Microwave
      Yield: 4 servings
 
      1 lb Boned, Skinned Chicken                   Chestnuts Drained
           Breasts Cut Into 1 Inch           1/2 lb Snow Peas Diagonally
           Pieces                                   Halved
    1/2 ts Garlic Powder                       1 tb Cornstarch
      1 lg Can Pineapple Chunks,               2 tb Low Sodium Soy Sauce
           Undrained                           1 tb Brown Sugar
      1 c  Diagonally Sliced 1/4 in.           1 tb Cider Vinegar
           Thick Carrots                       2 c  Hot, Cooked Long Grain Rice
      8 oz Can Sliced Water               
 
  Sprinkle Chicken With Garlic Powder; Place in 2 1/2 Quart Casserole Coated
  With Cooking Spray. Cover With Plastic Wrap, Vented. Microwave At High 4-5
  Min. OR Until Done. Drain & Set Chicken Aside. Drain Pineapple, Reserving
  Juice; Set Pineapple Aside. Combine 2 T. Juice, Carrots & Water Chestnuts
  in The Casserole.  Cover & Microwave At High 2 To 3 Min. Add Pineapple &
  Snow Peas; Cover & Microwave At High 1 Min. Combine Remaining Pineapple
  Juice, Cornstarch, Brown Sugar, Soy Sauce & Vinegar in A 2-Cup Glass
  Measure; Stir Well. Microwave At High 1 Min. OR Until Thickened. Add
  Chicken & Sauce To Casserole; Toss Gently To Coat.  Microwave, Uncovered At
  High 1 Min. OR Until Thoroughly Heated.
   Serve Chicken Mixture Over Rice. 272 Cal. Per Chicken Breast And 1/2 C.
  Rice.
   (Fat 7.5, Chol. 143.)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Rosemary Chicken
 Categories: Chicken, Microwave
      Yield: 2 servings
 
      2    (4 Oz.) Chicken Breasts           1/2 c  Red Bell Pepper Strips
           Halves, Boned & Skinned             2    Fresh Rosemary Sprigs
    1/8 ts Salt                                1 tb + 1 t. Lemon Juice
     10    Snow Peas Trimmed                   2    Fresh Rosemary Sprigs (Opt)
 
  Cut Two 12 Inch Square Pieces Of Parchment.  Fold in Half, Creasingfirmly.
  Trim Each Into A Heart Shape; Lightly Coat One Side Of Each Piece With
  Cooking Spray.  Place A Chicken Breast Half On One Half Of A Parchment
  Heart Near Crease.  Sprinkle With Salt. Arange Half Of Peas, Bell Pepper &
  Rosemary Over Chicken. Sprinkle With Half Of Lemon Juice. Fold Over
  Remaining Half Of Heart. Starting With Rounded Edge Of Heart, Pleat & Crimp
  Edges Together To Seal. Twist End Tightly To Seal. Repeat Procedure. Place
  Bags On A Microwave Safe Dish. Microwave At High 5 To 6 Min. To Serve Cut
  Open Tops Of Parchment. Discard Rosemary Sprigs.  Garnish With Fresh Sprigs
  If Desired.        (Fat 4.3, Chol. 72.)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Stir Fry Of Broccoli & Chicken
 Categories: Chinese, Chicken
      Yield: 4 servings
 
      1 lb Skinned & Boned Chicken                  And Cut Into 1/4 in. Thick
           Breasts, Trimmed                         Slices
      6 c  Broccoli Florets (From About        2 lg Cloves Garlic Minced
      2 lb Broccoli                          1/2 ts Dried Thyme (Crumbled)
      2 lg Red OR Green Peppers,               1 ts Dried Basil Crumbled
           Quartered Lengthwise & Cut        1/2 ts Freshly Ground Pepper
           Cross-Wise Into 1/8 Inch          1/2 ts Salt
           Wide Strips                         4 tb Freshly Grated Parmesana
      1 lg Onion Halved Lengthwise        
 
  Pound Breasts Between Waxed Paper To Thickness Of 1/4 Inch. Wrap Each
  Chicken Breast Separately in Plastic & Freeze Until Firm But Not Solid.Cut
  Chicken Crosswise Into 1/8 Inch Wide Strips.  Cover Broccoli With Cold
  Water in Medium Bowl. Coat Heavy Skillet With Vegetable Spray. Add Olive
  Oil & Heat Over High Heat 1 Min. Add Red Peppers (OR Green), Onion, Garlic,
  Basil, Thyme, Pepper & Rosemary To Pan.  Stir Fry 2 Min.  Drain Broccoli,
  But Do Not Shake Off Excess Water And Add To Skillet. Stir Fry 3 Min.Reduce
  Heat To Medium-Low, Cover & Steam 2 Min. Stir in Chicken. Cover & Steam
  Util Chicken Is Almost Cooked Thru, About 1 Min. Uncover & Increase Heat &
  Stir Fry Until Liquid Reduces Slightly, About 1 Min. Divide Among Heated
  Plates.  Top Each Portion With 1 T. Parmesan.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Sweet & Sour Chicken -Cranberries
 Categories: Oriental, Chicken
      Yield: 6 servings
 
      1 lb Bonned Skinned Chicken              2 tb Cornstarch
           Breasts, 1/4 Inch Strips          1/4 c  Vinegar
      1 ts Cornstarch                          1 tb Soy Sauce
    1/4 ts Salt                                     Vegetable Cooking Spray
    1/4 ts Sugar                               1 c  Sliced Carrots
    1/8 ts Pepper                            1/4 c  Water
      1 ts Soy Sauce                           1 c  Cranberries
      1 cl Garlic Minced                       1 lg Green Bell Pepper
      1 cn (8 Oz. ) Pineapple Chunks                Cut Into 1 Inch Squares
           Undrained                           3 c  Cooked Rice
    1/4 c  Sugar                          
 
  Combine Chicken, Cornstarch, Salt, Sugar, Pepper, Soy Sauce & Garlic. Toss
  Gently.  Cover & Chill 2O Min.
   Drain Pineapple, Reserving Juice in A 1 Quart Glass Measure. Set Pineapple
  Chunks Aside. Add Water To Juice To Equal 1 Cup.  Add 1/4 C. Sugar, 2 T.
  Cornstarch, Vinegar & 1 T. Soy Sauce To Pineapple Juice. Stir Well. Set
  Aside. Coat A Large Nonaluminum Skillet OR Wok With Cooking Spray. Place
  Over Medium High Heat Until Hot.  Add Chicken; Stir Fry 5 To 7 Min. Add
  Carrots & 1/4 C. Water. Cover & Cook 1 Min. Add Reserved Pineapple &
  Cranberries; Stir Fry 1 Min.  Reduce Heat To Medium, Add Reserved Juice
  Mixture.  Bring To A Boil, Stirring Until Thickened. Stir in Bell Pepper;
  Serve Over Rice. About 299 Cal. Per 1 C. Chicken Mixture & 1/2 C. Rice.
  (Fat 1.2.  Chol. 44.)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Tandoori Roasted Chicken
 Categories: Indonesian, Chicken
      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: Tex-Mex Roasted Chicken
 Categories: Chicken
      Yield: 5 servings
 
      1 ts Ground Cumin                        1    (3 Lb.) Broiler, Skinned
      1 ts Chili Powder                        2 c  Coarsley Chopped Zucchini
    1/2 ts Basil                           1 1/4 c  Unpeeled, Seeded &
    1/4 ts Salt                                     Coarsely Chopped Tomatoes.
      1 tb White Wine Vinegar             
 
  Combine First 6 Ingredients; Stir Well & Set Aside.
   Remove Giblets & Neck From Chicken & Discard. Rinse Chicken & Pat Dry. Rub
  Outside Of Chicken With Spice Mixture. Place Chicken, Breast Side Down in A
  Deep 3 Qt. Casserole. Cover With Wax Paper & Microwave At High 8 To 9 Min.
  Turn Chicken, Breast Side Up & Microwave Covered With Wax Paper At High 8
  To 9 Min. Remove Chicken To Serving Platter.Reserve Drippings in Casserole.
  Let Chicken Stand Covered 15 Min. Add Vegetables To Drippings; Toss To
  Coat. Microwave At High 3 To 4 Min. OR Until Crisp-Tender, Stirring Halfway
  Through Cooking Process.Arrange Vegetables Around Chicken.
   About 192 Cal. Per 3 Oz. Chicken & 1 1/4 C. Vegetables. (Fat 6.8, Chol.
  76)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Greek Stuffed Footballs
 Categories: Greek, Poultry
      Yield: 6 servings
 
    3/4 c  Water                             1/4 ts Allspice, 1/4 t. Pepper
    1/4 c  Uncooked Brown Rice                 2    Egg Whites
    1/2 lb Ground Turkey                       1    (1 Lb.) Loaf Frozen White
    1/2 c  Minced Onion                             Bread Dough
      2 cl Garlic Minced                       1 ts Water
    1/2 ts Oregano, 1/2 t. Thyme           1 1/2 ts Sesame Seeds
    1/2 ts Chicken Bouillon Granules      
 
   Bring 3/4 C. Water To A Boil in A Saucepan.  Stir in Rice.  Cover, Reduce
  Heat & Simmer 40 Min. OR Until Rice Is Tender & Water Is Absorbed. Remove
  From Heat.  Set Aside.
   Combine Turkey, Onion & Garlic in A Large Skillet.  Cook Over Medium Heat
  Until Turkey Is Browned & Onion Tender.  Remove From Heat. Stir in Reserved
  Rice, Oregano, Thyme, Bouillon Granules, Allspice, Pepper & 1 Egg White,
  Blending Well.
   Thaw Bread Dough According To Directions.  Place in A Large Bowl Coated
  With Cooking Spray, Turning Once To Coat Top.  Cover & Let Rise in A Warm
  Place (85 Degrees) Free From Drafts, 1 Hour OR Until Doubled in Bulk.
  Combine Egg White & 1 t. Water, Blending Well.  Divide Dough Into 6 Equal
  Portions. Roll Each Portion To A 7 Inch Circle.  Place 1/2 C. Turkey
  Mixture in Center Of Each Circle.  Brush Edges Of Dough With Egg White
  Mixture, Fold in Half & Seal Edges. Gently Shape Into An Oblong Ball. Place
  Seam Side Down On A Baking Sheet Coated With Cooking Spray. Brush Tops With
  Egg White Mixture; Sprinkle With Sesame Seeds. Bake At 400 F. For 18 To 20
  Min. OR Until Golden Brown. Serve Warm OR At Room Temperature.
    Serve With 3 T. Cucumber-Yogurt Sauce.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Honey-Apple Glazed Turkey Breast
 Categories: Poultry
      Yield: 12 servings
 
    1/3 c  Honey                                    & Undiluted
      1 tb Dry Mustard                         1    (6 1/2 To 7 Lbs.) Turkey
      1    (6 Oz.) Can Frozen Apple                 Breast Skinned
           Juice Concentrate, Thawed      
 
  Combine Honey, Mustard & Apple Juice in A Small Bowl, Stirring Well;Set
  Aside. Place Turkey Breast On A Rack in A Roasting Pan; Insert Meat
  Thermometer Into Meaty Portion So That It Does Not Touch The Bone. Baste
  With The Honey Mixture.  Cover & Bake At 325 For 1 Hour. Uncover & Bake An
  Additional Hour OR Until Meat Thermometer Registers170 Degrees, Basting
  Frequently With Honey Mixture. Let Cool 10 To 15 Min. Before Slicing. (Fat
  1.9. Chol. 72.)
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Spicy Italian Patties
 Categories: Italian, Poultry
      Yield: 4 servings
 
      1 cn (8 Oz.) Tomato Sauce                1 lg Clove Garlic Minced
      2 ts Italian Seasoning                   1 ts Fennel Seeds
    1/4 ts Salt                              1/2 ts Crushed Red Pepper
      1 lb Ground Turkey Raw              
 
  Combine Tomato Sauce, 1 t. Italian Seasoning & 1/8 t. Salt in A Small
  Saucepan.  Cover & Cook Over Medium Heat Until Hot; Set Aside & Keep Warm.
  Combine Turkey, Garlic, Remaining 1 t. Italian Seasoning, Fennel Seeds,
  Pepper & 1/8 t. Salt. Stir Until Blended. Divide Mixture Into 4 Equal
  Portions & Shape Into 1/2 in. Thick Patties. Coat A Largenonstick Skillet
  With Cooking Spray; Place Over Medium Heat Until Hot. Add Patties & Cook
  About 9 Min. OR Until Done, Turning Once. Place Patties On A Serving
  Platter; Top With Sauce. 211 Cal. Per Patty & 1/4 C. sauce
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Turkey Almond Stir Fry
 Categories: Oriental, Poultry
      Yield: 4 servings
 
  1 1/4 lb Turkey Breast                       1 pk (6 Oz.) Pea Pods
           Tenderloins                       3/4 c  Chicken Broth
      1 tb Oil                                 1 tb Cornstarch
      1 md Onion Thinly Sliced                 2 tb Soy Sauce
      1    Stalk Celery Cut Into Thin        1/4 ts Ground Ginger
           Slices                            1/3 c  Toasted Slivered Almonds
      2 c  Sliced Mushrooms               
 
  Cut Turkey Into 1-Inch Cubes.  Salt & Pepper Lightly To Taste. Spray
  Cooking Spray in Large Skillet OR Wok. Add Oil.  Heat Oil Until Hot Over
  Med-High Heat. Add Turkey.  Stir-Fry Until No Longer Pink, About 3 Min. Add
  Onion & Celery; Stir Fry 1 Min. Add Mushrooms; Stir Fry 1 Min. Add Pea
  Pods, Stir Fry 1 Min. Longer. Mix Broth, Cornstarch, Soy Sauce & Ginger.
  Stir Into Turkey Mixture. Heat To Boiling, Stirring Constantly. Boil & Stir
  1 Min. Top With Almonds.Serve With Rice.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Turkey Breast- Orange Blackberry Relish
 Categories: Poultry
      Yield: 15 servings
 
      1 md Size Orange, Seeded &                    Thawed & Drained
           Coarsely Chopped                  1/4 c  Water
    1/3 c  + 2 T. Frozen Orange                1    (6 Lb.) Turkey Breast
           Juice Concentrate Thawed &               Skinned
           Undiluted & Divided                12    Leaf Lettuce Leaves
    1/4 c  Firmly Packed Brown Sugar           2    Medium Size Oranges Cut
      2 tb Cornstarch                               Into 1/4 Inch Slices
      1    (16 Oz.) Pkg. Frozen            2 1/2 tb Relish.
           Unsweetened Blackberries,      
 
  With Knife Blade in Processor, Add Chopped Orange.  Process 1 1/2 Min. OR
  Unti Finely Chopped.  Place Chopped Orange in A Medium Non- Aluminum
  Saucepan.  Add 2 T. Orange Juice Concentrate, Brown Sugar, Cornstarch &
  Thawed Blackberries; Stirring Gently.  Place Over Medium-Low Heat & Cook 7
  Min. OR Until Mixture Thickens, Stirring Constantly.Place in A Medium Bowl;
  Cover & Chill.
   Combine Remaining 1/3 C. Orange Juice Concentrate & 1/4 C. Water. Set
  Aside. Place Turkey Breast On A Rack Covered With Cooking Spray & Place
  Rack in A Shallow Rosting Pan.  Insert Meat Thermometer Into Meaty Portion,
  Making Sure It Does Not Touch The Bone.  Baste Turkey Breast With Orange
  Juice Mixture. Cover & Bake At 325 F. For About 1 Hour. Uncover & Bake
  Turkey Breast An Additional Hour OR Until Meat Thermometer Registers 170
  F., Basting Frequently With Orange Juice mixture. Place Turkey Brest On A
  Lettuce Lined Serving Platter; Cover Loosely With Foil & Let Stand About 15
  Min. Before Slicing.  Arrange Orange Slices Around Turkey Slices & Serve
  Relish With Turkey. 201 Cal. Per 3 Oz. Turkey & (Fat 3.1. Chol. 59.)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Turkey Breast-Spinach Rice Dressing
 Categories: Poultry, Rice
      Yield: 12 servings
 
      1    (5 Lb.) Turkey Breast,              1 tb Oleo
           Boned & Skinned                   1/4 ts Dried Summer Savory
      1 c  Minced Onion (1 Medium)           1/4 ts Salt
      1 c  Sliced Mushrooms                  1/4 ts Pepper
      3 c  Coooked Brown Rice                  2    Egg Whites Slightly Beaten
      2 tb Fine, Dry Breadcrumbs               1 pk Frozen Spinach Drained
      2 cl Garlic, Minced                           And Thawed.
      1 ts Dried Basil                    
 
  Trim Fat From Breast, Remove Tendons.  Place Outer Side Of Turkey Breast On
  Plastic Wrap, Bone Side Up.  Starting From Center, Slice Horizontally
  Through Thickest Part Of Each Side Of Breast Almost To, But Not Through,
  Outer Edge.  Flip Cut Pieces Over To Enlargebreast. Place Plastic Wrap Over
  Breast, Flatten To A More Even Thickness. Place Loose Edges Of Breast Over
  Thinner Portions. Set Aside. Coat A Large Nonstick Skillet With Cooking
  Spray. Place Over Medium-High Heat Until Hot. Add Onions & Mushrooms; Saute
  Until Tender.  Remove From Heat.  Add Rice & Next 10 Ingredients, Stir
  Well.  Spread Spinach Mixture in Center Of Turkey Within 2 Inches Of Sides;
  Roll Up Jellyroll Fashion, Starting With The Short Side, To Approximately
  An 11 X 6 Inch Roll.  Secure At 2 Inch Intervals, Using Heavy String.
  Place, Seam Side Down, in A Shallow Roasting Pan Coated With Cooking Spray.
  Brush Turkey Breast Lightly With Oleo.  Bake, Uncovered At 325 F. For 2
  Hours, Basting Occasionally With Remaining Oleo.
   Place Turkey Breast On A Serving Platter.  Let Stand 10 Min. Before
  Slicing.  Remove String.  Cut Turkey Roll Into Slices.  Place On Individual
  Plates.
   (Fat 4.4.  Chol. 59.)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Turkey Cutlets Milanaise
 Categories: Italian, Poultry
      Yield: 4 servings
 
      2    (1 Oz.) Slices French Bread         8    (2 Oz.) Turkey Breast
           OR Other Firm White Bread                Cutlets
           Cubed                               2 tb Flour
    1/4 c  Grated Parmesan                     1 tb Chopped Fresh Parsley
      1    Egg Beaten                               Lemon Wedges
      1    Egg White                      
 
   With Knife Blade in Processor, Add Bread Cubes.  Process About 30 Sec. OR
  Until Crumbs Are Fine.  Spread Crumbs On An Ungreased Baking Sheet. Bake At
  350 For 7 Min. OR Until Crumbs Are Lightly Browned. Combine 1 C. Bread
  Crumbs & Parmesan Cheese in A Shallow Bowl; Reserving Remaining Crumbs For
  Another Use.  Set Aside. Combine Egg & Egg White in A Shallow Bowl. Set
  Aside. Pound Each Turkey Cutlet To 1/4 in. Thickness. Sift Flour Over Both
  Sides Of Cutlets.  Dip Cutlets in Egg Mixture; Dredge in Breadcrumb
  Mixture. Place Cutlets On A Baking Sheet Coated With Cooking Spray. Bake At
  450 For 8 Min.  Sprinkle With Chopped Parsley & Serve With Lemon Slices.
  (Fat 6.1.  Chol. 131.)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Turkey Vegetable Stir-Fry
 Categories: Oriental, Poultry
      Yield: 4 servings
 
      1 tb Cornstarch                          4    Green Onions Minched
      2 tb Soy Sauce                           1    Stalk Celery Diagonally
    1/4 ts Ground Ginger                            Sliced
      1    (10 1/2 Oz.) Can Chicken            1    (6 Oz.) Pkg. Snow Peas
           Broth                                    Thawed
      1    Carrot, Cut Into Julienne           2 c  Coarsely Chopped Cooked
           Strips,                                  Turkey Breast
      2 tb Vegetable Oil                       2 c  Brown Rice Cooked
      2 c  Sliced Mushrooms                    2 tb Silvered Almonds Toasted
 
   Combine Cornstarch, Ginger, Chicken Broth & Soy Sauce in A 2 Cup Glass
  Measure.  Stir Well. Microwave Uncovered At High 2 To 3 Min. OR Until
  Thickened, Stirring Every 30 Seconds. Set Aside.
   Combine Carrot & Oil in A 2 1/2 Quart Casserole. Cover With Plastic Wrap;
  Microwave At High 1 To 2 Min. OR Until Carrot Is Crisp-Tender. Stir After 1
  Min.  Add Mushrooms, Onions & Celery.  Microwave Uncovered At High For 1 To
  2 Min.; Stir Well.  Add Soy Sauce Mixture, Snow Peas & Turkey; Stir Well.
  Microwave At High 2 To 3 Min ; Stir.After 30 Seconds. Serve Over Rice.
  Garnish With Almonds.
   358 Cal. Per 1 C. Turkey Mixture & 1/2 C. Rice.  Fat 12.2. Chol. 49.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Turkeyburgers Parmigiana
 Categories: Sandwiches, Poultry
      Yield: 4 servings
 
    1/4 c  Chicken Broth                       1 cl Garlic Minced
      1 cn (8 Oz.) Tomato Sauce              1/2 c  Italian Seasoned
    1/2 ts Oregano                                  Breadcrumbs
      1 lb Ground Raw Turkey                 1/2 c  ( 2 Oz.) Shredded
    1/4 c  Minced Fresh Parsley                     Mozzarella
    1/4 ts Poultry Seasoning                        Parsley Sprigs
    1/8 ts Pepper,                        
 
  Combine Chicken Broth, Tomato Sauce & Oregano in A Small Bowl. Stir & Set
  Aside. Combine Turkey, Parsley, Poultry Seasoning, Pepper & Garlic in A
  Medium Bowl.  Stir Until Well Blended. Divide Mixture Into 4 1/2 Inch Thick
  Patties.  Sprinkle Breadcrumbs On A Sheet Of Waxed Paper; Press Patties in
  Breadcrumbs, Lightly Coating Each Side.  Place Patties in A Shallow Baking
  Dish Coated With Cooking Spray.  Bake At 450 For 8 Min. Drain. Turn Patties
  Over; Spoon Tomato Mixture Evenly Over Patties. Bake An Additional 8 Min.
  OR Until Sauce Is Bubble. Sprinkle Patties With Cheese, Bake 1 Additional
  Minute OR Until Cheese Melts. (About 280 Cal. Per Patty & 1/4 C. Sauce.)
  Fat 13.3, Chol. 80.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Apple-Cranberry Chutney
 Categories: Chutney
      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: Relishes
      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: Braised Cornish Hens
 Categories: Poultry
      Yield: 6 servings
 
     12 oz Baking Potatoes                     1 ts Salt
  1 3/4 c  Chicken Broth                       1 ts Oleo, Unsalted
     14 oz Turnips, Peeled & Cut Into          3    (1 Lb) Cornish Game Hens
           1/2 in. Cubes                       2 tb Clarified Butter
      7 oz (1) Golden Delicious Apple,       1/4 c  Calvados, Applejack OR
           Peeled & Cut Into 1/2 in.                Brandy
           Cubes                             1/2 c  Unsweetened Apple Juice
    1/2 ts Marjoram                                 Red And Green Skinned
    1/4 ts Thyme                                    Appple
    1/4 ts Grated Nutmeg                            Wedges
    1/8 ts Rosemary                                 Watercress
 
  Position Rack in Center Of Oven & Bake Potatoes Until Tender, About45 Min.
   Meanwhile, Combine 1 C. Broth With Next 6 Ingredients in Heavy Medium
  Saucepan. Cover & Simmer Until Turnips & Apple Are Tender, About 30 Min.
  Drain Off Any Liquid & Reserve.  Halve Potatoes And Scoop Flesh Into
  Saucepan With Turnip Mixture.  Mash To Lumpy Texture. Mix in 1 t. Oleo,
  Salt & Pepper.  Cook Completely. Maintain Oven At 425 Degrees. Stuff Turnip
  Mixture Into Cavities Of Hens.  Skewer & Lace Closed. Truss Hens To Hold
  Shape.  Heat Clarified Butter in Large Heavy Skillet Over High Heat. Pat
  Hens Dry.  Add To Skillet And Brown On All Sides, 6 To 8 Min. Transfer Hens
  To Platter.  Pour Calvados Into Skillet. Boil Until Reduced To Rich Brown
  Glaze, Scraping Up Any Browned Bits, About 20 Seconds. Mix in Remaining 3/4
  C. Broth, Apple Juice And Any Liquid Reserved From Turnips. Boil Until
  Thickened Slightly, 4 To 5 Min. Return Hens To Skillet, Breast Side Up.
  Baste Generously With Pan Liquid.  Bake Until Hens Are Tender When Pierced
  With Fork, Basting Every 10 Min., About 30 Min.
   Cook Hens 15 Min., Basting Frequently With Pan Drippings.  Remove Pins And
  String.  Split Each Hen Lengthwise.  Transfer To Heated Platter. Garnish
  With Apple Wedges And Watercress. Preheat Oven At 425.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cornish Hens With Raisin-Rice Pilaf
 Categories: Poultry
      Yield: 8 servings
 
      4    (1 1/2 Lb. Cornish Hens             1    Raisin Rice Pilaf
    1/4 c  Brandy                                   Carrot Curls & Strips
    1/2 c  Unsweetened Apple Juice                  Celery Leaves (Opt)
      1 ts Paprika                       

---------------------------------RICE PILAF---------------------------------
    1/4 c  Raisins                           2/3 c  Diced Celery
    1/2 c  Brandy                              1 ts Cinnamon
  1 1/3 c  Cooked Wild Rice                         Vegetable Cooking Spray
  1 1/3 c  Diced Carrots                  
 
  Remove Giblets From Hens; Discard.  Rinse Hens Under Cold, Running water &
  Pat Dry. Remove Skin & Trim Excess Fat. Split Hens in Half lengthwise.
  Place Hens, Meaty Side Up On A Rack in A Roasting Pan. Combine Brandy,
  Apple Juice, Paprika in A Bowl. Stir Well. Brush Hens With Mixture. Bake At
  350 Degrees For 1 Hour OR Until Juices Run Clear, Basting Every 15 Min.
   Serve With Rasin-Rice Pilaf. Garnish With Carrot Curls & Strips &
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Mandarin Cornish Hens
 Categories: Poultry
      Yield: 4 servings
 
      2    (3 Lb.) Cornish Hens                1 ts Fines Herbes
    1/2 c  Water                             1/2 ts Chicken Bouillon Granules
      2 tb Frozen Orange Juice,                2 ts Reduced Sodium Soy Sauce
           Thawed & Undiluted             
 
  Remove Giblets From Hens & Discard; Rinse Hens.  Split Hens Lengthwiseusing
  Poultry Shears.  Place in A 13 X 9 X 2 Inch Glass Baking Pan.
   Combine Water, Orange Juice, Herbs, Bouillon Granules & Soy Sauce in A
  Small Saucepan.  Bring To A Boil, Reduce Heat & Simmer 10 Min. Pourover
  Hens.  Cover & Chill About 8 Hours. Remove Hens From Orange Juice Marinade,
  Reserving Marinade.  Grill Over Medium Coals 15 Min. On Each Side OR Until
  Done, Basting Frequently With Reserved Marinade.
   Serve With Grilled Vegetable Kabobs & Carrot Vichyssoise (Fat 2.8. Chol.
  48.)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Wine Braised Cornish Hen
 Categories: Poultry
      Yield: 2 servings
 
      1    (1 1/4 Lb.) Cornish Hen           1/2 ts Dried Rosemary Crushed
    1/3 c  Burgendy OR Dry Red Wine          1/8 ts Dried Thyme
    1/3 c  Raspberry OR Red Wine               2 lg Cloves Garlic Minced
           Vinegar                        
 
  Remove Giblets From Hen & Discard. Rinse Hen & Remove Skin & Trim Excess
  Fat.  Split Hen Lengthwise With Poultry Shears.  Place Hen, Meaty Side
  Down, in A 9 Inch. Square Dish. Combine Remaining Ingredients, Stirring
  Well. Pour Over Hen.  Bake At 325 For 20 Min. Then Turn Over & Bake An
  Additional Hour, Bastingevery 15 Min. Then Broil 6 Inches From Heat 5 Min.
        Serve With Wild Rice, Brussel Sprouts, Cranberry-Onion Relish. (Fat
  6.4. Chol. 76.)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Broiled Salmon Teriyaki
 Categories: Oriental, Fish
      Yield: 4 servings
 
    1/4 c  Chicken Broth                       2 tb Low Sodium Soy Sauce
    1/4 c  Rice Wine OR Dry White              4    (4 Oz.) Salmon Fillets
      2 tb Sugar                                    Skinned
      2 tb Grated Gingerroot              
 
  Combine First 5 Ingredients in A Small Saucepan.  Bring To A Boil & Cook
  Over Medium High Heat 5 Min. OR Until Slightly Thickened, Stirring
  Occasionally. Strain & Discard Gingerroot. Let Cool. Brush Both Sides Of
  Fillets With Soy Sauce.  Place Fillets On A Rack Coated With Cokoing Spray.
  Place Rack On A Broiler Pan. Broil 4 To 5 Inches From Heat 3 Min. Turn Over
  And Baste With Soy Sauce Mixture. Broil An Additional 2 Min. OR Until Fish
  Flakes Easily. Baste With Soy Mixture. About 223 Cal. Per 3 Oz. Serving.
  Fat 7.8 Chol. 48.
 
-----
 
---------- 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 & Wild Rice
 Categories: Seafood
      Yield: 2 servings
 
    1/2 c  Uncooked Wild Rice                1/8 ts Sugar
      1 c  Water                             1/8 ts Curry Powder
    1/4 ts Chicken Flavored Bouillon           1 cl Garlic Minced
           Granules                          3/4 lb Large Shirmp Peeled &
      2 tb White Wine Vinegar                       Deveined
      1 tb Chablis OR Dry White Wine           2 tb Thinly Sliced
      1 ts Vegetable Oil                            Green Onion Tops
 
  Wash Wild Rice in 3 Changes Of Hot Water. Drain.  Combine Rice, 1 C. Water
  & Boullon Granules in A Small Saucepan.  Bring To A Boil. Cover, Reduce
  Heat & Simmer 40 Min. OR Until Rice Is Tender. Drain & Set Aside. Combine
  Vinegar, Wine, Oil, Sugar, Curry Powder in A Small Bowl. Stir Using A Wire
  Whisk Until Well Blended, Set This Mixture Aside. Coat A Medium Nonstick
  Skillet With Cooking Spray. Place Over Medium Heat Until Hot. Add Shrimp.
  Saute 4 Min. Stirring Constantly. Add Vinegar Mixture; Cook An Additional
  Minute.Combine Rice, Shrimp Mixture & Green Onions in A Medium Bowl & Toss
  Well. Spoon Onto A Serving Platter. Sprinkle 2 t. Sliced Toasted Sliced
  Almonds On Top.  Serve Warm. (Fat 5.5, Chol. 129)
 
-----
 
---------- 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: Cioppinio
 Categories: Seafood
      Yield: 12 servings
 
    1/2 lb Unpeeled Medium Size                2 cn (14 1/2 Oz.) Tomatoes,
           Fresh Shrimp                             Undrained & Chopped
      1 lb Lean Whitefish Fillets              1 ts Dried Basil
      1 c  Water                             1/2 ts Red Pepper Flakes
      2 tb Red Wine Vinegar                1 1/2 c  Burgendy OR Dry Red Wine
      1 tb Olive Oil                       1 3/4 lb Small Clams in Shells,
      1 md Onion Sliced                             About 16, Scrubbed
    1/2 c  Thinly Sliced Green               1/2 lb Fresh Crabmeat
           Pepper                         
 
  Peel & Devein Raw Shrimp, Reserving Shells.  Skin Fillets, Reserving Skin.
  Cut Fillets Into 1 Inch Cubes.  Set Shrimp & Fillets Aside. Combine Shrimp
  Shells, Fillet Skin, Water & Vinegar in A Nonaluminumsaucepan; Bring To A
  Boil.  Reduce Heat & Simmer Uncovered 20 Min. Strain & Reserve Cooking
  Liquid.  Discard Fish Trimmings. Coat A Nonaluminum Dutch Oven With Cooking
  Spray; Add Oil & Place Over Medium-High Heat Until Hot. Add Onion & Garlic
  & Saute Until Tender. Add Bell Pepper & Tomatoes, Basil, Pepper, & Red
  Pepper Flakes. Cook 5 Min. Add Wine & Reserved Cooking Liquid; Bring To A
  Boiil. Reduce Heat; Simmer, Uncovered, 15 Min. Add Clams; Cook Over Low
  Heat 3 Min. OR Until Shells Begin To Open. Add Shrimp, Fillet Cubes &
  Crabmeat.  Cook Over Low Heat 7 Min. OR Until Fillet Cubes Flake Easily
  When Tested With A Fork.
     Fat 21, Chol. 7L.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cottage Cheese-Spinach Casserole
 Categories: Casserole
      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: Relishes
      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: Raspberry Mirepoix
 Categories: Sauces
      Yield: 1 servings
 
    1/4 c  Diced Celery                        1 ts Cornstarch
    1/4 c  Diced Carrots                     1/8 ts Minced Gingerrot
      3 tb Finely Chopped Green Onions       1/4 c  Unsweetened Orange Juice
    1/4 c  Water                           1 1/2 ts Raspberry Vinegar
    1/8 ts Chicken Bouillon Granules      
 
  Combine Celery, Carrots, Green Onions, Water & Bouillon Granules in A
  Saucepan.  Bring Mixture To A Boil; Cover, Reduce Heat & Simmer 5 Min. OR
  Until Vegetables Are Crisp-Tender. Combine Cornstarch, Gingerroot, Orange
  Juice & Raspberry Vinegar; Stir Into The Vegetable Mixture. Cook Over
  Medium Heat, Stirring Constantly, Until Mixture Boils. Cook An Additional
  Minute, Stirring Constantly. Maybe Used To Enhance Flavor Of Meat, Fish &
  Shellfish. Fat 0, Chol. 0.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cranberry-Orange Reslish
 Categories: Relishes
      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: Relishes
      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: Jams
      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: Champagne Cocktail
 Categories: Beverages
      Yield: 36 servings
 
      1    (6 Oz.) Can Frozen Orange           2    (25.4 Oz.) Bottles
           Juice Concentrate, Thawed &              Champagne Chilled
           Undiluted                           1    (33.8 Oz.) Bottle Lemon-
      1 cn (6 Oz.) Frozen Limeade                   Lime
           Concentrate, Thawed &                    Sparking Water, Chilled
           Undiluted                                Crushed Ice (Optional)
 
  Combine Orange Juice & Limeade Concentrates in A Large Punch Bowl; Stir
  Until Well Blended.  Add Champagne & Sparkling Water, Stirring Well. Serve
  Punch Over Crushed Ice.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: VENISON STEAKS WITH SCOTCH SOUR SAUCE
 Categories: Main dish, Game
      Yield: 4 servings
 
      2 tb Butter,divided use                  1 ts Dijon mustard
    1/4 c  Finely chopped shallots             2 ts Cornstarch
      5    Cranberries,crushed                 2 tb Water
    1/4 c  Scotch whiskey                      4    Venison Porterhouse steaks
    3/4 c  Orange juice                             OR 4 small beef Porterhouse
      2 tb Lemon juice                              Steaks
      2 tb Red currant jelly              
 
  Combine 1 tbsp. butter,shallots and berries in a 2 cup glass measure.Cover
  with vented plastic wrap.Microwave on high for 2 minutes.Add Scotch whiskey
  and microwave on high 1 minute or until boiling.Stir in orange juice,lemon
  juice,jelly and mustard. Microwave on high 2 minutes or until
  boiling.Combine cornstarch with water.Stir into sauce;microwave on high 1
  minute or until boiling;set aside. Preheat a microwave browning dish
  according to the maximum time given in manufacturer's directions.Rub
  remaining 1 tbsp. butter over surface.Immediately,press venison or beef
  onto hot surface.When brown,turn over.Microwave on high 2 minutes or to
  desired doneness.Do not overcook.Serve immediately with sauce.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: SWEET AND SOUR BEEF STIR FRY
 Categories: Chinese, Beef
      Yield: 2 servings
 
      8 oz Beef flank or round steak           1 md Clove garlic,minced
      4 tb Salad oil                           1 tb Cornstarch
    1/2 c  Diagonally sliced carrots           1 cn 10 1/2 oz. ready to serve
    1/4 c  Green bell pepper,cut into               French onion soup
           Squares                             1 tb Cider vinegar
    1/2 c  Snow peas                           1 ts Sugar
    1/2 ts Ground ginger                  
 
  Place steak in freezer until partially frozen for easier slicing.On a
  cutting board,slice beef,crosswise of grain,into 1/4" wide strips. In a 10"
  skillet or wok over high heat with 3 tsp. hot oil,cook carrots and green
  bell pepper for 2 minutes,stirring quickly and frequently. Add snow
  peas;stir fry 2 additional minutes.With a slotted spoon,remove vegetables
  to a plate. Add remaining oil,ginger,garlic and beef to skillet; stir fry
  until meat loses pink color,about 2 minutes. In a small bowl,blend
  cornstarch with soup;stir in vinegar and sugar.Gradually,stir into
  skillet;cook,stirring constantly until thickened. Return cooked vegetables
  to skillet;heat thoroughly.Serve over rice,if desired.Makes 2 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Shanghai Beef
 Categories: Oriental, Beef
      Yield: 4 servings
 
      1 lb Flank steak,cut into strips              Chopped
      1 cn 10 1/2 oz. condensed beef           4 tb Soy sauce
           Broth                               2 tb Cornstarch
      2 tb Oil                                 5    Scallions cut diagonally
      8 oz Can sliced water chestnuts               Into 1" pieces
           Drained                           1/4 ts Black pepper
    1/4 c  Water                           1 1/2 c  Dry rice
      1 md Red bell pepper coarsely       
 
  Brown beef in hot oil in a skillet,about 5 minutes.Add water chestnuts,red
  bell pepper,scallions and pepper.Cook,2 minutes longer.Mix broth,water,soy
  sauce and cornstarch;stir into beef mixture.Cook and stir until mixture
  thickens and comes to a full boil.Stir in rice.Cook;remove from heat.Let
  stand 5 minutes. Fluff with a fork.Makes 4 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Saucy Burgers
 Categories: Hamburger
      Yield: 4 servings
 
      1 lb Ground beef                       1/4 ts Black pepper
      1    Egg slightly beaten                 1 cn 10 3/4 oz. condensed
    1/2 c  Finely chopped onion                     Mushroom soup
    1/4 c  Fine dry bread crumbs             2/3 c  Water
      2 tb Ketchup                             1    Bag Minute Rice Boil-in-Bag
      1 ts Prepared mustard                         Cooked
    1/2 ts Worcestershire sauce           
 
  Mix beef with egg,onion,bread crumbs,ketchup,mustard, Worcestershire sauce
  and black pepper.Shape into 4 patties,1" thick.Brown in a large skillet for
  5 minutes on each side. Remove patties;drain fat.Stir soup and water into
  skillet and bring to a boil.Return patties to skillet.Cover and simmer for
  5 to 10 minutes.Serve over cooked rice.Makes 4 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Middle Eastern Style Beef
 Categories: Beef, Main dish
      Yield: 4 servings
 
      1 lb Lean round steak,cut into       1 1/2 c  Frozen broccoli, cauliflower
           Strips                                   And carrots,thawed
      1 sm Onion,chopped                     1/4 c  Raisins
      2 tb Butter or margarine                 1 tb Lemon juice
      1 cn 10 1/2 oz. condensed beef         1/8 ts Cinnamon
           Broth                           1 1/2 c  Dry rice
    1/2    Soup can water                    1/2 c  Sliced almonds
 
  Brown beef and onion in hot butter in a large skillet.Add broth
  water,vegetables,raisins,lemon juice and cinnamon.Bring to a boil Stir in
  rice and almonds.Cover;remove from heat.Let stand 5 minutes.Fluff with a
  fork.Makes 4 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Country Beef and Rice
 Categories: Beef, Main dish
      Yield: 4 servings
 
      2    Slices bacon, cut into 1"           1 c  (10 3/4 oz.) condensed
           Pieces                                   Mushroom soup
      1 lb Ground beef                         1    Soup can water
    1/2 c  Chopped onion                     1/4 ts Garlic powder
      2 c  (1/2 pkg.) frozen broccoli,     1 1/2 c  Dry rice
           Corn and red bell peppers      
 
  Cook bacon in a skillet until crisp.Remove bacon and set aside. Brown beef
  with onion in hot drippings in skillet;drain fat. Add vegetables,soup,water
  and garlic powder.Bring to a boil; reduce heat and simmer 1 minute.Stir in
  bacon and rice.Cover; remove from heat.Let stand 5 minutes.Makes 4
  servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: SALISBURY STEAK WITH MUSHROOM GRAVY
 Categories: Beef, Main dish
      Yield: 6 servings
 
  1 1/2 lb Ground round steak                       Season to taste
    1/2 lb Ground pork                         1 c  Mushroom soup
      1    Egg                                 1 c  Milk or water
    1/4 c  Whole wheat bread crumbs            1 ts Kitchen Bouquet, optional
      1 md Onion,finely chopped                     For color
 
  Combine meat,egg,bread crumbs,onion and seasoning.Shape into
  patties.Preheat a skillet to 350 degrees.Place patties in skillet and brown
  on each side.Mix mushroom soup,Kitchen Bouquet and milk together.Pour over
  patties.Lower heat to 250 degrees. Cover and cook about 20 minutes or until
  done.Serves 6 to 8.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: PANHANDLER SALISBURY STEAK
 Categories: Beef, Main dish
      Yield: 8 servings
 
      2    Bouillon cubes                      1 lg Egg,beaten
    1/2 c  Hot water                           1 cn Cream of mushroom soup
  1 1/2 lb Lean ground beef                         (or cream of celery)
      1 sm Onion,minced                        1    Soup can milk
    1/2 c  Fine dry bread crumbs                    Baking powder biscuits,
      1 tb Worcestershire sauce or                  If desired
           Celery salt                    
 
  Dissolve bouillon cubes in hot water.Mix this in with meat,
  onion,crumbs,seasonings and beaten egg.Be careful with additional
  seasonings as cubes and Worcestershire sauce may be quite enough. Shape
  into eight patties and place in a shallow baking dish,8 x 11".Beat milk
  with cream of mushroom soup (or cream of celery). Set aside. Preheat oven
  to 350 degrees.Bake patties about 15 minutes or until lightly browned,then
  cover all with the blended soup mixture.Top each patty with the prepared
  baking powder biscuit, if desired.Return to oven for an additional 15 to 20
  minutes or until biscuits are nicely browned.Makes 8 patties.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: CHUCK WAGON SALISBURY STEAK
 Categories: Beef, Main dish
      Yield: 4 servings
 
      2 c  Cornflakes                      1 1/2 ts Salt
      1    Egg                               1/2 ts Black pepper
    1/2 c  Barbecue sauce                      1 lb Ground beef
 
  Measure cornflakes,then crush to 1 cup.Place crushed flakes in a mixing
  bowl.Add egg,1/3 of the barbecue sauce,salt and black pepper;beat until
  thoroughly combined.Add ground beef; mix well.Shape into 4 oval
  patties,about 3/4" thick.Place in a shallow baking dish in single
  layer.Brush patties with the remaining barbecue sauce.Bake @ 375 degrees
  about 25 minutes for medium doneness.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: GRILLED SALISBURY STEAK IN BELMONT SAUCE
 Categories: Beef, Main dish
      Yield: 6 servings
 
  1 3/4 lb Finely ground lean chuck        1 1/2 tb Finely chopped chives
           Beef                                     Salt
      2 tb Grated onion                             Black pepper
      2 tb Grated ran green bell                    Paprika
           Pepper                                   Pinch of powdered thyme
      1 cl Garlic,mashed                 

-------------------------------BELMONT SAUCE-------------------------------
      3 tb Butter                              1 ts Prepared mustard
    1/3 c  Tomato ketchup                           Salt
      1 tb Lemon juice                              Black pepper
      1 ts Worcestershire sauce                     A little mace to taste
           Generous dash Tabasco sauce              Dry sherry wine
 
  Mix all ingredients together and shape into 6 individual small steaks,about
  3/4" thick.Sprinkle with seasoned flour and brush with olive oil.Broil them
  for 5 to 6 minutes or more on each side,depending on degree of doneness
  desired. Belmont Sauce: Melt butter with the rest of the ingredients.Blend
  well.Stir in 2 tbsp. sherry and bring almost to a boiling point.Arrange
  steaks on a hot platter and pour sauce over them.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: CHILI WITH RICE
 Categories: Chili, Rice
      Yield: 4 servings
 
      1 lb Ground beef                       3/4 c  Water
      1 cn (15 1/2 oz) kidney beans,           1 pk (1 3/4 oz) chili seasoning
           Drained                                  Mix
      1 sm Green pepper,chopped                1    Minute Rice Boil in Bag
      1 cn (11 oz) condensed Zesty                  Rice, cooked
           Tomato Soup/Sauce              
 
  Brown beef in skillet;drain fat.Stir in kidney beans,soup, water and
  seasoning mix.Bring to a boil.Reduce heat;cover and simmer 5
  minutes,stirring occasionally.Serve over cooked rice. makes 4 servings. 1 -
  lb. ground beef 1 - 11 oz. can condensed Nacho Cheese or Cheddar Cheese
  soup 2 - cups water 1 - 16 oz. pkg. frozen broccoli,corn and red peppers 1
  ~ 1 1/4 oz. pkg. taco seasoning mix 2 - cups dry rice 1/2 - cup grated
  Cheddar cheese 1 - cup crushed tortilla chips Mix
  beef,soup,water,vegetables and seasoning mix in a large skillet.Bring to a
  boil.Reduce heat and simmer 2 minutes.Stir in rice.Cover;remove from
  heat.Let stand 5 minutes.Fluff with a fork.Sprinkle with cheese and
  chips.Makes 6 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: CHEESEBURGER PIZZA
 Categories: Pizza
      Yield: 6 servings
 
      2 pk 7 1/2 oz pkg refrigerated           1 cn (8 oz) tomatoes,drained
           Biscuits                                 And chopped
    3/4 lb Ground beef                         2 tb Sliced scallions
    1/2 c  Chopped onion                     1/2 c  Shredded Mozzarella cheese
      1 cn 11 oz condensed Cheddar                  Sliced pitted ripe olives
           Cheese soup/sauce                        And dill pickle chips for
      2 ts Prepared mustard                         Garnish,if desired
    1/8 ts Hot pepper sauce               
 
  Pat biscuits into a 12" round greased baking sheet or pizza pan.Bake @ 400
  degrees for 10 minutes. Meanwhile,cook and stir beef and onion in a skillet
  until beef is browned and onion is tender.Drain off fat.Stir in soup,
  mustard and hot pepper sauce.heat through. Spread beef mixture over
  biscuits to within 1/2" of the edge. Top with remaining ingredients.Bake 5
  minutes more or until biscuits are golden brown.Garnish with sliced pitted
  ripe olives and dill pickle chips,if desired.Cut into wedges and
  serve.Makes 6 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: DELI IN A SKILLET
 Categories: Beef
      Yield: 4 servings
 
      1 lb Corned beef,cooked and cut      1 1/2 c  Dry rice
           Into pieces                       1/2 c  Prepared Thousand Island
      1 cn (14 oz) sauerkraut                       Dressing
  1 1/2 c  Water                               3 oz Swiss cheese,cut into
    3/4 ts Caraway seed                             Strips
 
  Mix corned beef,sauerkraut,water and caraway seed in a large skillet.Bring
  to a full boil.Stir in rice.Pour dressing over rice and top with
  cheese.Cover;remove from heat.Let stand 5 minutes.Makes 4 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: TABASCO SEARED PEPPER STEAK
 Categories: Beef
      Yield: 1 servings
 
    1/3 ts Tabasco(R) sauce                         Cracked black pepper
      8 oz Filet or Strip steak           
 
  Place a Filet Mignon or New York Strip steak on the cutting
  board.Briskly,rub about 1/3 tsp. Tabasco pepper sauce on EACH side of
  steak.Sprinkle,liberally,with coarse,cracked black pepper and pat the
  pepper into the steak. Grill over a hot fire,searing the steak,quickly,on
  both sides before cooking it,slowly,over the corner of the grill.Serve
  steak medium to medium rare.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: CHICKEN FRIED ROUND STEAK
 Categories: Beef
      Yield: 6 servings
 
      2 lb Round steak, 1/2" thick           1/4 c  Shortening
      2    Beaten eggs                              Salt
      2 tb Milk                                     Pepper
      2 c  Cracker crumbs                 
 
  Cut steak into serving pieces.Pound steak thoroughly.Mix eggs and milk.Dip
  meat into egg mixture,then into cracker crumbs. Brown,slowly,on both sides
  in hot shortening.Season with salt and pepper to taste.Cover,tightly,cook
  over very low heat 45 to 60 minutes or until tender.Serve with South Gravy
  over steaks.Makes 6 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Southern Gravy
 Categories: Sauces
      Yield: 1 servings
 
    1/2 c  Beef instant bouillon               3 tb Drippings or margarine
  1 1/2 c  Unsifted flour                  1 3/4 c  Milk or water
    1/2 ts Black pepper                   
 
  Make ready mix by combining first 3 ingredients in medium bowl.Store at
  room temperature in pint jar with tight fitting lid.Shake before using.
  
  For Gravy: Stir 1/4 cup ready mix into drippings.Cook and stir until
  brown.(This is to cook the flour;do not burn it.) Add water or milk; stir
  until thick and bouillon is dissolved.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: GREEN PEPPER STEAK
 Categories: Beef, Oriental
      Yield: 4 servings
 
      1 lb Round steak                         1 c  Red or green bell pepper
    1/4 c  Soy sauce                           1    Stalk celery,cut thin
      1 cl Diced garlic                        1 tb Cornstarch
  1 1/2 ts Grated fresh ginger                 1 c  Water
    1/4 c  Salad oil                           2    Tomatoes,wedged
      1 c  Thinly sliced green onion      
 
  Cut beef across grain into thin strips,1/8" thick.Combine soy sauce,garlic
  and ginger.Add beef;toss.Set aside while preparing vegetables. Heat oil in
  wok.Add beef,toss over high heat until browned. Taste meat.If it is not
  tender,cover and simmer for 30 to 40 minutes over low heat. Turn heat up
  and add vegetables.Toss until vegetables are tender crisp,about 10 minutes.
  Mix cornstarch with water.Add to pan.Stir and cook until thickened.Add
  tomatoes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: BOURBON STEAK
 Categories: Beef
      Yield: 1 servings
 
    1/2 c  Soy sauce                         1/4 ts Grated ginger
    1/4 c  Bourbon                           1/4 c  Water
      1 cl Garlic,pressed or minced            1    1/2" thick steaks
 
  Combine everything in a shallow dish.Marinate the steaks for at least two
  hours.(I like to tenderize them first.) Grill over a charcoal fire.Best
  when served with a foil baked potato fresh from the coals.Makes 1 serving.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: EASY SPICY MEAT LOAF
 Categories: Meatloaf
      Yield: 6 servings
 
  1 1/2 lb Ground beef                         1 sm Can jalapeno peppers
    1/2 lb Ground pork                         1 sm Pack Monterey Jack cheese
      1 md Green bell pepper                   1 sm Can spicy tomato sauce
      1 md Onion                               1 pk Meat loaf mix
 
  In a large bowl,combine ground beef and pork.Cut up the pepper and onion in
  small chunks.Add to the meat mixture.Mix the meat loaf mix as directed on
  package.Add to mixture and mix well.Place 1/2 of the mixture into a 9 x 12"
  roasting pan.Open can of jalapeno peppers and clean out seeds.Place 3 good
  size peppers on top of the mix in the pan.Cover with thin slices of
  Monterey Jack cheese.Cover with remaining meat loaf mix.Place in oven @ 350
  degrees for 1 1/2 hours.Fifteen (15) minutes before done,pour tomato sauce
  over top.Serve with mashed potatoes,gravy and a green salad and hot
  homemade bread.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: SPICY MEATBALLS
 Categories: Meat balls
      Yield: 30 servings
 
      1 lb Lean ground beef                  1/4 c  Ketchup
      1 pk Onion soup and dip mix              2 tb Brown sugar
    1/4 c  Crushed crackers                    1 tb Vinegar
      1    Egg,beaten                          1    Dash ground allspice
    1/4 c  Water                          
 
  In a large bowl,thoroughly mix beef,1/4 cup of the soup mix, crackers and
  egg.Shape mixture into 1" meatballs.Arrange in a single layer in a 12 x 8"
  microwave baking dish. In a small bowl,stir together remaining soup
  mix,water,ketchup, brown sugar,vinegar and allspice.Pour over
  meatballs.Cover with wax paper and microwave on high 5 minutes or until
  meat is no longer pink.Turn meatballs and spoon sauce over once during
  cooking.Let stand,covered,5 minutes.Makes 30 meatballs.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: MEAT LOAF WELLINGTON
 Categories: Meatloaf
      Yield: 8 servings
 
      1 lb Ground beef                       1/2 c  Warm water
    1/2 lb Ground veal                         1 pk Dry onion soup mix
    1/2 lb Ground pork                         4    Bacon strips
      1 ts Worcestershire sauce                2 pk Crescent roll dough
      2    Eggs                                1    Egg white,lightly beaten
  1 1/2 c  Cracker crumbs                           With 1 tbsp. water
    3/4 c  Ketchup                                  Flour
 
  Heat oven to 350 degrees.Mix meats together by hand in a large bowl.Add
  Worcestershire sauce, eggs, cracker crumbs, ketchup, water and soup mix.
  Mix by hand and shape into a loaf in a shallow baking dish. (For cleanup
  ease,use non stick cooking spray.) Drape the loaf with bacon strips.Bake 1
  1/2 to 2 hours or until done. Cool 10 to 15 minutes. Separate 2 packages of
  crescent roll dough into 6 rectangles (2 crescent forms make 1
  rectangle).Reserve the remaining 2 for decorating.Overlap the triangles on
  a large floured surface to make a large rectangle.Gently,press together the
  seams and perforations. Place over meat loaf and mold to fit.Trim off
  excess dough.Use remaining rectangles to make a design for the top;cookie
  cutters may be used.Brush dough with egg white and return loaf to the oven
  for 15 to 20 minutes or until golden.Makes 6 to 8 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: EASY BEEF BAKE
 Categories: Beef
      Yield: 2 servings
 
      1 pk Onion and mushroom or beef        1/4 c  Ketchup
           Flavor mushroom soup mix            1 md Egg
    1/4 c  Water                               3 c  Hot mashed potatoes
      1 lb Ground beef                              Shredded Cheddar cheese
    1/2 c  Soft bread crumbs              
 
  Preheat oven to 350 degrees.In a medium bowl,combine soup mix,
  water,beef,bread crumbs,ketchup and egg.Press beef mixture into a 9" pie
  pan.Bake @ 350 degrees for 40 minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: LAYERED HAMBURGER PIE
 Categories: Hamburger
      Yield: 4 servings
 
      1 lb Ground beef                       1/8 ts Garlic powder
      1    Egg                             1 1/2 c  Sliced potatoes
    1/4 c  Dry bread crumbs                    1 md Onion,sliced into rings
      1 ts Salt                                     And separated
      1 ts Mixed herbs (oregano,           1 1/4 c  Mushrooms
           Basil, marjoram)                    1 c  Cheddar cheese
      1 ts Dry mustard                       1/2 c  Swiss cheese
    1/4 ts Ground cumin seeds                  2 tb Parsley
 
  Mix beef with egg,bread crumbs,salt,herbs,mustard,cumin and garlic
  powder.Pat evenly into a 9" pie pan to make a crust.Fill crust with a layer
  of potatoes,onion and mushrooms,reserving some mushrooms to ring the
  pie.Cover with foil.Bake @ 350 degrees for 1 hour or until potatoes are
  done.Remove from oven.Remove foil.Top with cheese and sprinkle with
  parsley.Return to oven just long enough to melt cheese.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: INDONESIAN STEAK WITH ONIONS
 Categories: Indonesian, Beef
      Yield: 6 servings
 
      3 lb Chuck steak                       1/2 ts Black pepper
      2 md Onions,chopped                           Dash cayenne pepper
      1 cl Garlic,minced                       2 tb Lemon juice
      2 ts Crushed coriander                   1 tb Brown sugar
  1 1/2 ts Salt                                2 tb Soy sauce
 
  In a large bowl,toss the onions,garlic,coriander,salt and both types of
  pepper.Add and mix the lemon juice,brown sugar and soy sauce.Place the
  chuck steak in this marinade and refrigerate over night.Place meat on
  broiler pan or rack, farthest from the flame.Broil 12 minutes.Place
  marinade on meat and broil another 2 minutes.Serves 6.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: MEAT AND SWEET POTATO PIE
 Categories: Beef, Pies
      Yield: 6 servings
 
      1 lb Ground beef                              Drained
    1/2 c  Bread crumbs                      1/4 c  Brown sugar
    1/4 ts Allspice                          1/4 c  Milk
    1/4 ts Nutmeg                              2    Eggs
    1/8 ts Black pepper                        1 tb Butter,softened
           Dash of salt                        1 tb Lemon juice
      2 cn (16 oz) sweet potatoes,           1/4 ts Cinnamon
 
  About 1 1/2 hours before serving,combine ground beef,bread
  crumbs,allspice,nutmeg,pepper and 1 tsp. salt by hand.With fingers,press
  mixture to bottom and side of 9" pie plate just to rim;refrigerate. In
  large bowl,using a potato masher,mix sweet potatoes with remaining
  ingredients and 1/2 tsp. salt until smooth.Spoon sweet potato mixture into
  pie shell,spreading to edge to seal. Bake in a 400 degree oven about 50
  minutes or until knife inserted in center comes out clean.Makes 6 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: JALAPENO BEEF ROLL WITH ZUCCHINI
 Categories: Beef
      Yield: 6 servings
 
      3 md Zucchini                          1/2 c  Bread crumbs
      2 oz Monterey Jack cheese (with          3 tb Ketchup
           Jalapeno pepper)                         Salt
      1 sm Onion                               1 tb Butter
  1 1/2 lb Ground beef                    
 
  About 35 minutes before serving,shred enough to measure 1 cup. Set
  remaining zucchini aside.Shred Monterey Jack cheese.In a medium bowl,grate
  onion.Add ground beef,bread crumbs,ketchup,and 1/2 tsp. salt.Mix well.On
  waxed paper,par ground beef mixture into a 11 x 8" rectangle. Sprinkle
  shredded zucchini and cheese over beef mixture. Starting on a long
  side,roll meat mixture around filling,jelly roll fashion,lifting wax paper
  to help shape roll.Press seam and sides to seal. Carefully,transfer beef
  roll,seam side down,to a 2 quart oblong baking dish.Microwave cook,covered
  with waxed paper on high 5 minutes.Then on medium (50%) 15 minutes.Let
  stand covered. Meanwhile,in a 10" round baking dish,melt butter on high 30
  seconds.Add zucchini.Cook,covered with plastic wrap,on high 3 to 4
  minutes,until just tender.Sprinkle with 3/4 tsp. salt after cooking. To
  serve,cut beef roll into 12 slices on serving platter.Spoon zucchini along
  side of meat,Makes 6 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: EXCELLENT STEAK DIANE
 Categories: Beef
      Yield: 4 servings
 
      4    Sirloin Steaks (6 oz ea)            2 tb Worcestershire sauce
      2 tb Butter                                   Salt,pepper
      4    Shallots, finely chopped                 Parsley
 
  Put 4 sirloin steaks,each about 6 ounces,between pieces of waxed paper and
  pound to a 1/3" thickness. Heat in small saucepan: 2 tablespoons
  butter.Add: 4 tablespoons finely chopped shallots and cook until shallots
  are lightly browned.Add: 2 tablespoons Worcestershire sauce and heat to
  bubbling.Keep the sauce hot. Heat in 12" skillet or chafing dish: 6
  tablespoons butter. When it begins to brown,add steaks and cook for 3
  minutes. Turn and cook for 2 to 3 minutes longer or until done to taste.
  Transfer to a serving dish and sprinkle with salt and a generous amount of
  freshly ground pepper.
  
  Presentation: Spread the shallot sauce over the steaks and sprinkle with
  chopped parsley.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: WISCONSIN HOLIDAY FONDUE
 Categories: Cheese
      Yield: 4 servings
 
      1 md Onion,chopped                   2 1/2 c  (10 oz.) shredded Cheddar
    1/2 lb Ground beef                              Cheese
      2 cn (10 1/2 oz) pizza sauce             1 c  (4 oz.) Mozzarella cheese
  1 1/2 ts Fennel seeds                             Italian or French bread or
  1 1/2 ts Leaf oregano                             English muffins
    1/4 ts Garlic powder                  
 
  In a sauce pan over medium heat,brown onion and ground beef. Drain.Add
  pizza sauce and seasonings;stir until heated.Add cheese by handfuls.Stir
  until smooth.Pour into fondue pot.Keep warm while serving.Serve with
  Italian or French,cut in pieces or over English muffins for a luncheon
  treat.Makes 4 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: STEAK ORIENTAL
 Categories: Beef
      Yield: 6 servings
 
      1 c  Diagonally cut carrot                    Thin strips
           Slices                              1 cn (8 oz) sliced water
      1 c  Diagonally cut celery                    Chestnuts, drained
           Slices                              3 tb Soy sauce
      1 cl Garlic, minced                    1/2 lb Velveeta Pasteurized
      2 tb Oil                                      Process Cheese Spread,cubed
      1 lb Beef round steak,cut into                Hot Cooked Rice
 
  In a large skillet,stir fry carrots,celery and garlic in oil for 4 to 5
  minutes or until crisp tender.Add steak.Cook 3 to 4 minutes,stirring
  constantly,until steak is tender;drain.Reduce heat to low.Add water
  chestnuts,soy sauce and process cheese spread;stir until cheese is
  melted.Serve over cooked rice.Makes 4 to 6 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: BEEF NOODLE BAKE
 Categories: Beef
      Yield: 6 servings
 
      1 lb Ground beef                         4 c  (8 oz.) noodles, cooked,
      1 cn (8 oz) tomato sauce                      Drained
    1/3 c  Chopped onions                    1/2 lb Velveeta Pasteurized
      2 tb Chopped green bell pepper                Process Cheese Spread,cubed
 
  In a large skillet,brown meat;drain.Add tomato sauce,onions and green bell
  peppers;mix well.Cover;simmer for 5 minutes. Layer noodles,cheese,and meat
  mixture in a 1 1/2 quart casserole; cover.Bake @ 350 degrees for 40
  minutes.Top with additional cheese,sliced,if desired.Makes 4 to 6 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: ITALIAN MEAT LOAF
 Categories: Meatloaf
      Yield: 6 servings
 
      1    Egg, beaten                              Food
  1 1/2 lb Ground beef                       3/4 c  Old fashioned or quick
      1 cn (8 oz) pizza sauce                       Oats, uncooked
    3/4 c  (3 oz.) Velveeta Shredded         1/4 c  Cold water
           Pasteurized Process Cheese        1/2 ts Dried oregano leaves,crushed
 
  In a large bowl,combine all ingredients except 1/4 cup of the sauce; mix
  lightly.Shape into a loaf in a 10 x 6" baking dish. Bake @ 350 degrees for
  1 hour. Top with remaining sauce. Let stand for 10 minutes before serving.
  Makes 6 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: MARINATED FLANK STEAK
 Categories: Beef
      Yield: 8 servings
 
      3 lb Beef flank steak                  1/3 c  Dry sherry
    1/2 c  Maple syrup                         1 ts Grated fresh ginger OR
    1/2 c  Soy sauce                         1/2 ts Ground ginger
    1/3 c  Green onion slices                1/4 c  Cold water
    1/3 c  Orange juice                        2 ts Cornstarch
 
  Score meat, diagonally, on both sides. Combine remaining ingredients except
  water and cornstarch; pour over meat. Cover; refrigerate several hours or
  overnight, turning once. Reserving marinade, place meat on rack of broiler
  or on grill, so meat is 6 to 7" from the heat. Broil meat, about 6 minutes
  on each side or until desired doneness. Pour reserved marinade in a small
  saucepan; bring to a boil. Dissolve cornstarch in water; add to marinade.
  Continue cooking for 2 to 3 minutes or until thickened. Serve with flank
  steak. Makes 8 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: SOUTHWESTERN SIMMERED BEEF
 Categories: Beef
      Yield: 8 servings
 
      3 lb Bottom round of beef,               1 cn (14 1/2 oz) Mexican style
           Trimmed                                  Stewed tomatoes
      2 tb Oil                                 1 cn (7 oz) diced green chilies
      1 lg Onion,chopped                     1/4 c  Water
      2 cl Garlic,minced                       1 ts Oregano
    1/3 c  Flour                               1 ts Cumin
 
  Cut meat into 2" pieces.In a heavy 4 quart pot,brown meat in oil.Add onion
  and garlic;cook until soft.Sprinkle with flour; cook 2 minutes.Add
  remaining ingredients.Cover and simmer for 1 to 1 1/2 hours or more or
  until meat is tender.Stir occasionally and add additional water,if
  needed.To serve,garnish with a dollop of sour cream,if desired.Makes 6 to 8
  servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: ZESTY POT ROAST
 Categories: Beef
      Yield: 8 servings
 
      4 lb Beef bottom roast or                1 c  Beef broth
           Boneless chuck roast                1    4 oz. jar prepared
      1 tb Oil                                      Horseradish
      1 tb Butter or margarine               1/2 ts Salt
      1 lg Onion, sliced                       3 tb Flour
      1 cn (14 1/2 oz) stewed tomatoes       1/4 c  Cold water
 
  In a heavy 4 quart pot,brown meat in oil and butter.Add onion; cook until
  onion is soft.Add remaining ingredients,except flour and water.Cover and
  simmer 2 to 3 hours or until meat is tender, turning
  meat,occasionally.Remove meat to a serving platter. Keep warm.To make
  gravy,dissolve flour in water.Add 2 tbsp. hot cooking drippings and blend
  well;add to remaining drippings.Cook stirring until thickened.Serve sliced
  meat with hot gravy.Makes 6 to 8 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: VEAL OSCAR WITH SAUCE BERNAISE
 Categories: Beef
      Yield: 6 servings
 
      6    Veal cutlets (1/4" thick,                Cooked tender
           Sirloin cut)                        3 tb Beef stock
           Salt and black pepper               1    Sauce bernaise
           Flour and butter                         * Recipe follows *
     24    Warmed asparagus spears,       
 
  Flatten the cutlets,lightly,on both sides with a mallet,heavy knife or
  rolling pin (a 2 x 4 works well).Season with salt and black pepper.Dip in
  flour.Saute in butter over a moderate heat, turning the cutlets several
  times until done to golden brown. Place on a large warmed platter.Pour the
  beef stock into a hot saute pan.Let it cook a minute or so,then pour over
  the cutlets. Place four asparagus spears on top of each cutlet and sauce
  with spoonful of the bernaise sauce.Serves 6. SAUCE BERNAISE
  : Boil 1 cup EACH: wine vinegar and dry white wine with the following: 8
  tablespoons minced shallots or green onions,4 tablespoons fresh tarragon or
  4 teaspoons of dried tarragon, 4 tablespoons EACH: minced parsley and
  chives,salt and black pepper to taste.Boil until reduced by two thirds.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: CABBAGE LOAF
 Categories: Hamberger
      Yield: 8 servings
 
      2 lb Ground beef                         3    Eggs
  2 1/2 c  Shredded cabbage                  1/2 ts Black pepper
           Salt                                4    Bacon strips
    1/2    Chopped green bell pepper           1 cn (6 oz) tomato paste
      1    Minced garlic clove                      American cheese slices
 
  Mix all ingredients together,thoroughly.Pour mixture into a 9 x 5 x 3" loaf
  baking pan.Place bacon strips on top.Bake for 1 1/2 hours in a 350 degree
  oven.After 45 minutes,you may have to drain bacon grease.During the last 15
  minutes,add tomato paste on top. Turn oven off.After 15 minutes,add cheese
  slices to top and allow to melt.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: LEMON GINGER BEEF
 Categories: Beef, Chinese
      Yield: 4 servings
 
    3/4 lb Flank steak                              * (recipes follows) *
      1 tb Cornstarch                          1 c  Thin,diagonally sliced,
      1 tb Dry sherry                               Carrots
      2 tb Peanut oil                          1 md Onion,cut into chunks
      1 cl Garlic,minced                       1 cn (16 oz) cut green beans
      1    Lemon Ginger Sauce                  1 c  Sliced fresh mushrooms

-----------------------------LEMON GINGER SAUCE-----------------------------
      1 tb Fresh lemon juice                   1 tb Slivered ginger root
      2 tb Honey                               1 cl Garlic,minced
      1 tb Dry sherry                          1 ts Cornstarch
 
  Slice meat into thin bite-size pieces, cutting across the grain. Combine
  with cornstarch,sherry, 1 tablespoon oil and the garlic. Marinate for 30
  minutes. Prepare Lemon Ginger Sauce; set aside. Heat wok or skillet. Add
  remaining 1 tablespoon of oil. Stir fry the meat 2 to 3 minutes or just
  until cooked. Remove from pan; set aside. Add carrot and onion. Stir fry
  for 2 minutes. Add 1 tablespoon of bean liquid. Cover and steam for 2
  minutes or until tender crisp. Add drained beans,mushrooms and Lemon Ginger
  Sauce. Bring to a boil; cook,stirring constantly, until thickened and
  translucent. Add meat; heat through. Serve over cooked rice,if
  desired.Makes 4 servings. LEMON GINGER SAUCE: Combine all ingredients; mix
  well.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: SAVORY MEATBALLS
 Categories: Meat balls, Microwave
      Yield: 8 servings
 
      2 c  Torn bread                      1 1/2 c  Tomato ketchup
    3/4 c  Milk                              1/4 c  Apricot preserves
      1 lb Ground beef                         1 tb Dijon style mustard
    1/2 c  Finely chopped onion                2 ts Cider vinegar
      2 tb Chopped parsley                   1/4 ts Hot pepper sauce
      1 ts Salt                                2 cn (16 oz) cut green beans,
    1/2 ts Garlic powder                            Drained
    1/4 ts Black pepper                   
 
  Microwave: In a mixing bowl,pour milk over bread and let stand 1 minute.Add
  meat,onion,parsley,salt,garlic powder and black pepper; mix well.Roll into
  1" size balls;place in a 2 quart microwave safe dish.Cover and cook on high
  for 6 to 8 minutes or until done;drain.Blend ketchup with
  preserves,mustard,vinegar and red pepper sauce.Combine sauce,beans and
  meatballs.Cover and cook on high for 2 to 3 minutes or until heated
  through.Makes 6 to 8 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: MEATBALLS
 Categories: Meatballs
      Yield: 30 servings
 
      2 lb Ground beef                         2 tb Garlic salt
      1 c  Bread crumbs                        1 tb Oregano
      2 tb Grated cheese                       1 tb Parsley
      2    Eggs                           
 
  Prior to browning,mix all ingredients together thoroughly. Form into
  meatballs.Place in a bowl,separating with wax paper. Refrigerate overnight.
  Brown meatballs in a 250 degree oven for 15 minutes.Place in sauce.Cook on
  low heat for 3 hours.Turn off and let thicken. Note: Placing meatballs in
  refrigerator overnight,holds meatballs together.Otherwise,you have meat
  sauce.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: STUFFED VEAL BREAST
 Categories: Meats
      Yield: 4 servings
 
      1 tb Olive oil                         1/2 ts Black pepper
      1 lb Sweet Italian sausage,              2    Eggs, beaten to blend
           Remove casing                     1/2 c  Toasted pine nuts
      1 c  Chopped celery                      4 lb Veal breast, trimmed, a
      1 c  Chopped onion                            Pocket cut into center
      3 c  Corn bread crumbs,                  2 tb Basil
           3 days old                          1 ts Rosemary
    1/2 ts Red pepper flakes                   8 tb White wine vinegar
    1/2 ts Salt                            1 1/4 c  Chicken stock
 
  Heat oil over a medium heat.Add sausage,celery and onion.Cook about 12
  minutes.In a large bowl,add corn bread,red pepper flakes,salt and black
  pepper.Mix in eggs and pine nuts.Set aside. With the rack in center of a
  preheated 400 degree oven,fill pocket of veal with stuffing mixture,close
  with a toothpick or skewer.Extra stuffing goes in a baking dish.Place veal
  in roasting pan.Rub outside of veal with basil and rosemary.Sprinkle with 3
  tbsp. vinegar.Roast veal for 30 minutes. Reduce oven temperature to 350
  degrees.Combine 5 tablespoons vinegar with chicken stock.Continue roasting
  veal for 2 hours, basting every 30 minutes with stock mixture and pan
  drippings. Place extra stuffing in oven during the last 30 minutes.Serves
  4.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: CZECHOSLOVAKIAN GOULASH
 Categories: Stews, Beef
      Yield: 6 servings
 
      1 lb Round steak,cut into pieces              Salt
      1 md Size can V-8 vegetable                   Black Pepper
           Juice                                    Ketchup
      3    Carrots,chopped                          Water
     10    Potatoes,peeled and chopped              Few dashes of
    1/2    Head cabbage, chopped                    Worcestershire sauce
           Chili powder                   
 
  Brown cut up pieces of meat.Season with chili powder,salt and black
  pepper.Add chopped vegetables and V - 8 vegetable juice. Add ketchup and
  Worcestershire sauce to taste.Add water as needed.Cook until vegetables are
  tender and meat is done.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: HEALTHY MEAT LOAF
 Categories: Meatloaf
      Yield: 8 servings
 
      4 c  Packed, finely shredded             1    Whole egg
           Cabbage (about 1 pound)           1/3 c  Bread crumbs,preferably
      1 md Onion,finely chopped                     Whole wheat
           (1/2 cup)                           1 ts Dried basil,crumbled
  1 1/2 tb Corn oil                          1/4 ts Oregano,crumbled
      1 c  Packed shredded carrot            1/2 ts Fresh ground black pepper,
           (2 medium)                               To taste
      1 cl Garlic,minced (1 heaping          1/4 c  Water
           Tablespoon)                         2 tb Vinegar
    1/2 lb Ground round or lean ground         1 c  Packed shredded potatoes
           Beef                                     (2 medium)
      1    Egg white                      
 
  Saute cabbage and onion in the oil in a large skillet over medium
  heat,stirring them often,for about 5 minutes.Reduce the heat to medium low
  and saute the vegetables for 5 to 10 minutes longer or until cabbage begins
  to turn golden. Add the carrots and garlic;saute the vegetables another 5
  minutes.Remove the vegetables from the heat and let them cool to room
  temperature. In a large bowl,combine the beef with the egg white and whole
  egg,bread crumbs,basil,oregano,black pepper,water and vinegar. Add the
  cooked vegetables and shredded potatoes to the beef mixture.Mix ingredients
  well. In a shallow baking pan,shape the meat and vegetable mixture into a
  loaf about 8" long.Cover the pan tightly with aluminum foil. Bake the meat
  loaf in a preheated 350 degree oven for 30 minutes.Uncover the meat loaf
  and bake it 30 minutes longer. Let the meat loaf rest for about 15 minutes
  before slicing it. Serve 8.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Beef Burgundy
 Categories: Beef, Stews
      Yield: 6 servings
 
      3 lb Stew beef,cut into 2" cubes       3/4 c  Burgundy wine
    1/2 c  Flour                             3/4 c  Beef broth
      2 tb Vegetable oil                       1    Bay leaf
     12 sm White onions,peeled                 1 ts Salt
     12 oz Fresh mushrooms,trimmed           1/4 ts Pepper
 
  In a sturdy plastic bag,combine beef and flour.Shake to coat well. In
  electric skillet with heat control set at 325 degrees brown beef
  cubes,about 4 to 5 minutes.Add onions and mushrooms.Saute onions until
  brown and mushrooms are dark.Add wine and broth.Bring to boil, stirring
  well.Add bay leaf,salt and pepper.Cover.Turn heat control down until light
  goes out (simmer point).Simmer 1 1/2 to 2 hours, stirring
  occasionally,until meat is tender and sauce is thick.Makes 4 to 6 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: WOK BEEF BURGUNDY
 Categories: Oriental, Beef
      Yield: 6 servings
 
      2 lb Beef,cut into 1" cubes              2 c  Burgundy or other good
      3 c  Water                                    Red wine
     12 sm White onions                        1 c  Beef broth
    1/4 c  Flour                           1 1/2 ts Thyme leaves
      6 tb Olive oil                           2 ts Parsley flakes
      2 cl Garlic, minced                      1    Bay leaf
      1 c  Fresh mushrooms                          Salt and pepper to taste
 
  In wok,add water and heat to boiling over high heat.Add onions and blanch 3
  minutes;then drain.Discard water and dry wok.Dust beef with flour. Heat oil
  until it bubbles in the wok.Add 6 to 8 beef cubes at a time and quickly
  brown on all sides.Remove beef and keep warm.Lightly brown onions and
  garlic.Return the beef to wok.Add  remaining ingredients, cover and simmer
  over low heat about 1 1/2 hours or until meat is tender.Remove the bay
  leaf.Serve on toasted buttered bread,noodles or mashed potatoes.Serves 4 to
  6.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: STEAK WITH BRANDY
 Categories: Beef
      Yield: 4 servings
 
      4    Beef top loin or strip                   Scallions
           Steaks, cut 1" thick, about         2 tb Butter or margarine
           2 1/4 lbs.                          1    Beef bouillon cube
      1 tb Cracked peppercorns               3/4 c  Boiling water
      2 tb Butter or margarine               1/4 c  Brandy or cognac
    1/4 c  Chopped shallots OR            
 
  Place steak in waxed paper.Sprinkle with 1/3 tsp. cracked peppercorns;rub
  over meat and press in with heel of hand.Turn steak over,add another 1/3
  tsp. of pepper.Repeat with remaining steaks.In electric skillet,melt 2
  tbsp. butter with heat control set at 350 degrees.Cook steaks about 2 to 6
  minutes on each side, depending on doneness.Transfer steaks to a serving
  plate.Keep warm in a 200 degree oven.In electric skillet,cook shallots in
  remaining 2 tbsp. butter with heat control set at 350 degrees until
  tender,about 1 minute.Add bouillon cube to 3/4 cup boiling water and
  dissolve.Add bouillon liquid to skillet,boil rapidly for 1 minute,while
  stirring to scrape up browned bits from pan.Add steaks to
  pan.Carefully,heat brandy or cognac in a ladle over direct heat.
  Ignite.Carefully,pour over steaks.When flame dies,serve.Makes 4 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: PEPPER STEAK
 Categories: Oriental, Beef
      Yield: 6 servings
 
  1 1/2 lb Top round steak                   1/2 c  Finely chopped onion
    1/3 c  Vegetable oil                       1 cl Garlic,minced
    3/4 ts Salt                            1 1/2 c  Beef broth
      3 md Green peppers, cut in               2 tb Cornstarch
           1" pieces                         1/3 c  Water
      3 md Red peppers, cut in 1"              1 tb Soy sauce
           Pieces                                   Hot cooked rice, optional
  1 1/2 c  Sliced celery                  
 
  Slice steak,diagonally,into very thin slices,then cut slices into 2"
  pieces.In electric skillet,heat oil with heat control set at 350
  degrees.Brown meat in hot oil about 2 to 3 minutes.Sprinkle with salt.Add
  red and green pepper,celery,onion,garlic and cook 2 minutes. Add beef
  broth.Turn heat control to 250 degrees.Cover and cook until vegetables are
  tender crisp,about 10 to 12 minutes.Dissolve together cornstarch,water and
  soy sauce until smooth.Add to meat mixture.Cook and stir until
  thickened,about 3 to 4 minutes.Serve over rice,if desired.Makes 6 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: VEAL MARSALA
 Categories: Veal
      Yield: 4 servings
 
      1 lb Boneless veal cutlets,              2 tb Butter or margarine
           Pounded thin                        2 tb Flour
    1/4 c  Flour                             1/2 c  Marsala wine
      3 tb Butter or margarine                 1 c  Chicken broth
    1/2 ts Salt                                     Hot cooked rice or noodles,
           Dash pepper                              Optional
  1 1/2 c  Thinly sliced mushrooms        
 
  Slice veal into 2 x 1/2" strips.In sturdy plastic bag,place veal and 1/4
  cup flour.Shake to coat evenly.In electric skillet,melt 3 tbsp. butter with
  heat control set at 325 degrees.When butter is bubbly,add veal strips.Saute
  quickly just until all sides are brown. Sprinkle with salt and
  pepper.Remove veal from skillet.Keep warm.Add mushrooms to hot
  skillet.Saute until limp.Add 2 tbsp. butter and 2 tbsp. flour,stirring well
  to combine.Add wine and broth,stirring constantly to loosen any brown
  bits.Cook for 2 minutes,stirring constantly.Add veal and simmer for 1
  minute or until heated through. Serve over rice or noodles,if desired.Makes
  4 to 5 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: SIRLOIN STEAK WITH SAUCES
 Categories: Beef
      Yield: 4 servings
 
      1 tb Butter or margarine                      Mushroom onion sauce, Onion
  1 1/2 lb Boneless sirloin steak,1"                Butter sauce, or Sour cream
           Thick                                    Sauce
 
  Preheat Sizzling Skillet in microwave oven at high for about 6 1/2
  minutes.Place butter on preheated skillet to melt.Spread evenly across
  surface.Place steak on skillet.Microwave at high for 4 minutes turn steak
  over.Microwave until medium-rare doneness,3 to 4 minutes longer.Serve with
  one of the sauces.Serves 4 to 5.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: KOSHER CABBAGE ROLLS
 Categories: Hamburger
      Yield: 6 servings
 
      1 lg Head cabbage                  

----------------------------------FILLING----------------------------------
      2 lb Ground beef                         6 tb Ketchup
      2    Eggs                                     Salt and pepper
    1/2 c  Rice                          

-----------------------------------SAUCE-----------------------------------
      1    #2 1/2  can tomatoes              1/2 c  Brown sugar
      1 cn Tomato sauce                        2 lg Onions,sliced
           Juice of 1 lemon                         Salt and pepper
 
  Combine filling ingredients.To prepare cabbage,cut larger outer leaves from
  cabbage.Trim thick center vein,if necessary.Immerse leaves in boiling
  water.Steam for 2 to 3 minutes.Remove carefully. Divide filling mixture
  equally on 16 leaves.Fold leaves loosely around meat mixture allowing for
  expansion. Place rolls and sauce ingredients in large roaster or Dutch
  oven. Bake in 350 degree oven for about 3 hours.Cover for the first hour,
  then bake uncovered.Baste frequently.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: HOT AND SPICY BEEF BACK RIBS
 Categories: Beef
      Yield: 10 servings
 
      7 lb Beef back ribs                      1 ts Ground cinnamon
    3/4 c  Water,divided                       1 ts Hot pepper sauce
      1 c  Ketchup                           1/2 ts Crushed red pepper
      2 tb Lemon juice                    
 
  Place each slab of ribs,meat side down,in center of double thick rectangle
  of heavy aluminum foil.Sprinkle 2 tbsp. water over rib bones.To form
  packets,bring 2 opposite sides of foil together over top of ribs.Fold edges
  over 3 to 4 times,pressing crease in tightly each time.(Allow some air
  space.)Flatten foil at 1 end,crease to form triangle and fold over several
  times toward package,pressing tightly to seal.Repeat procedure on other
  end. Place packets on grid directly over low to medium coals.Place cover on
  cooker;cook 1 1/2 hours,turning packets every 1/2 hour.Meanwhile, combine
  ketchup,remaining 1/2 cup water,lemon juice,cinnamon,hot pepper sauce and
  crushed red pepper in small saucepan.Bring to boil. Reduce heat and cook
  slowly 10 to 12 minutes.Remove ribs from foil packets.Place on grid over
  medium coals;broil 30 to 40 minutes, turning and brushing with
  sauce,occasionally.Serve remaining sauce with ribs.Makes 8 to 10 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: ORIENTAL STYLE BEEF FILETS
 Categories: Oriental, Beef
      Yield: 4 servings
 
      4    4 oz. beef filets                   8    Water chestnuts, coarsely
      1 ts Seasoned salt                            Grated
      4 ts Soy sauce                           1 md Clove garlic,minced
      4 ts Vegetable oil                     1/4 ts Lemon and pepper seasoning
      1 c  Chopped peanuts                   1/2 c  Snipped parsley

-----------------------------AUGUST MOON SAUCE-----------------------------
      1 tb Cornstarch                        3/4 c  Orange juice
    1/2 ts Ground ginger                       2 tb Small orange rind,slivered
  2 1/2 tb Sugar                         

----------------------------------GARNISH----------------------------------
           Remaining chopped peanuts                Green onion flowers
           Savoy or leaf lettuce          
 
  Prick filets with fork.Mix salt,soy sauce and vegetable oil.Brush over
  filets;let set 30 minutes.Reserving 2 tbsp. for garnish,blend together
  peanuts with chestnuts,garlic and lemon and pepper seasoning. Spread
  mixture on top and sides of filets.Pat parsley on tops and sides.Place
  filets in greased 9 x 12 x 2" baking pan.Bake @ 400 degrees 18 to 20
  minutes or until desired doneness.
  
  Sauce:  In small saucepan,combine cornstarch,ginger,sugar,orange juice and
  orange rind slivers.Cook over low heat,stirring constantly,for 5 minutes or
  until thickened.Remove filets to platter.Spoon 2 tbsp. sauce over each
  filet.Serve remaining sauce in small pitcher.Sprinkle remaining peanuts
  over tops.Surround with lettuce and green onion flowers.Serves 4.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: FESTIVE CITRUS SIRLOIN STRIPS
 Categories: Beef
      Yield: 6 servings
 
  1 1/2 lb Beef top sirloin steak,1"           1    Red onion,sliced and
           Thick                                    Separated into rings
      5 md Mushrooms,thinly sliced             1 pk Romaine lettuce leaves,torn

----------------------------------MARINADE----------------------------------
    1/4 c  Fresh lemon juice (about 2          1 tb Honey
           Lemons)                             3 tb Light olive oil
    1/2 c  Orange juice                      1/4 ts Ground white pepper
    1/4 c  Red wine vinegar                  1/4 ts Salt
      1 cl Garlic,minced                     1/2 ts Thyme

----------------------------------GARNISH----------------------------------
      1    Artichoke, orange and lemon              Slices
 
  Trim excess fat from beef. In shallow  dish,combine marinade
  ingredients,using 2 of the tbsp. of oil.Reserve 1/4 cup marinade to toss
  with vegetables.Add beef,turning once to coat.Cover;marinate in
  refrigerator 1 hour.Refrigerate reserved marinade.Remove beef from
  marinade.Place in shallow baking pan.Pour any leftover marinade onto
  beef.Bake @ 450 degrees 10 to 15 minutes or until desired degree of
  doneness. Meanwhile,saute onion and mushrooms in remaining tbsp. oil 2 to 3
  minutes.In small saucepan,heat reserved marinade 2 to 3 minutes until
  warmed.Pour in large bowl;toss in torn lettuce,sauteed onions and
  mushrooms.Arrange serving platter with lettuce leaves.Carve steak
  diagonally into thin slices;fan onto lettuce leaves.Place onion rings and
  mushrooms along and over beef slices.Pour any remaining marinade ( from
  vegetable toss) over beef. Place artichoke on 1 side of platter with lemon
  and orange slices around it,forming a flower effect.Makes 6 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: ALL AT ONCE SPAGHETTI
 Categories: Hamburger, Pasta
      Yield: 4 servings
 
      1 tb Cooking oil                         2 cn Hunt's Tomato Sauce
      1 lg Onion,chopped                   1 1/2 c  Water
    1/2 lb Ground beef                       1/4 lb Uncooked spaghetti
  1 1/2 ts Salt                                     (1/2 - 8 oz. pkg.)
           Pepper to taste                          Grated cheese
 
  Heat oil in saucepan or skillet.Add onion;cook until soft.Crumble in the
  beef.Stir and fry until meat loses red color.Sprinkle with salt and
  pepper.Pour in tomato sauce and water;bring to boil.Break
  spaghetti;sprinkle in a little at a time,stirring into sauce and keeping it
  separated.Cover tightly.Simmer 20 to 30 minutes.Stir toward end of cooking
  time.Serve with cheese.Makes 3 to 4 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: RED FLANNEL HASH (Homemade Corned Beef Hash)
 Categories: Beef
      Yield: 4 servings
 
      1 lb Potatoes (about 2 medium                 2 - cups cooked corned beef
           Sized)                              1 cn (8 oz) diced beets, drained
      3 tb Water                                    OR 1 cup cooked diced beets
    1/2 c  Chopped onion                     1/4 c  Milk
      2 tb Bacon drippings                     2 tb Chopped fresh parsley
      1 cn (12 oz) corned beef OR                   Salt and pepper to taste
 
  Peel and dice potatoes into 1/2" cubes.Place in a 4 cup glass measure;add
  water.Cover with plastic wrap,venting spout area. Microwave on high 6 to 7
  minutes.Set aside. Place onion and bacon drippings in a 2 qt.
  casserole.Cover with lid or plastic wrap and microwave on high 2 to 3
  minutes or until onion is tender.Stir in potatoes,corned beef,beets,milk
  and parsley.Add salt and pepper to taste.Microwave on high 3 minutes or to
  desired temperature.If desired,mixture may be browned in a skillet on
  conventional range top in lieu of final reheating in microwave.Makes 4
  servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Mini Meat Loaf
 Categories: Meatloaf
      Yield: 1 servings
 
      2    Saltine crackers                    1    Egg
      1 c  Cubed raw beef                      1 tb Ketchup
      2    1" pieces onion                     2    Dashes pepper
      2    Sprigs parsley                      2 tb Ketchup
 
  Place crackers in food processor bowl and cover unit.With hand on cover
  process until finely crumbled.Add 1/2 cup meat,cover and process 3 to 4
  fast pulses.Remove cover and add remaining meat,onion and parsley;cover and
  process 4 to 6 fast pulses.Remove cover and add egg, 1 tbsp. ketchup and
  pepper.Cover and process 2 fast pulses.Pat into 3" x 1 1/4" mini loaf
  pan.Bake in preheated 350 degree oven for 30 minutes.Add 2 tbsp. ketchup to
  top and continue to bake an additional 20 minutes.Makes 1 to 2 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: MARINATED STEAK
 Categories: Beef
      Yield: 6 servings
 
      1    Thick flank steak or                1 tb Soy sauce
           London broil (about 1 1/2         1/8 ts Oregano,crumbled
           Pounds)                           1/8 ts Marjoram,crumbled
    2/3 c  Dry red wine                      1/8 ts Pepper
 
  Mix together the wine,soy sauce and seasonings.Place steak in a long glass
  baking dish and pour marinade over meat.Cover and chill at least 12 to 18
  hours,turning meat once or twice.Preheat broiler.Remove steak from
  marinade.Pat dry and broil 4" from heat for about 5 minutes on each side.To
  serve,cut thin slices diagonally across grain.Serve with rice.Yield:6
  servings Calories:270 per serving.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: NEW ENGLAND CRANBERRY POT ROAST
 Categories: Beef
      Yield: 8 servings
 
      2 tb All purpose flour                   4    Whole cloves
      1 ts Salt                                1    2" stick cinnamon
      1 ts Onion salt                          1 cn (16 oz) whole cranberry
    1/4 ts Pepper                                   Sauce
      4 lb Pot roast                           1 tb Vinegar
      2 tb Shortening                     
 
  Combine first 4 ingredients;rub into roast,using all flour mixture.In Dutch
  oven,slowly brown meat on all sides in hot shortening.Remove from heat;add
  cloves,cinnamon and 1/2 cup water.Cover tightly and simmer about 2 1/2
  hours,or until tender,adding water if necessary.Spoon off fat.Mix cranberry
  sauce,vinegar and 2 tbsp. water;add to meat.Cover and cook 10 to 15 minutes
  more.Remove cinnamon;spoon off fat.(When serving.) Pass pan juices with
  meat.Yields 6 to 8 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: CHARCOALED CHUCK ROAST
 Categories: Barbeque, Beef
      Yield: 10 servings
 
      1    3 to 3 1/2 lb. boneless             3 tb Lemon juice
           Chuck roast                         1 tb Instant minced onion
      2 ts Seasoned meat tenderizer            2 tb Dried thyme leaves
      1 c  Red wine vinegar                    1    Bay leaf, crushed
    1/4 c  Olive oil                           1 ts Medium-grind black pepper
 
  Sprinkle one side of roast with 1 tsp. meat tenderizer.Pierce deeply with a
  fork and turn over.Repeat with other side of roast. Let stand 30 minutes.
  In a 2 qt. glass baking dish,combine vinegar,oil,lemon juice, onion,thyme
  and bay leaf.Add roast and turn to coat.Cover with plastic wrap and
  refrigerate at least six hours or overnight, turning roast and spooning
  marinade over it periodically. Light charcoal in outdoor grill.Discard
  marinade and scrape onion and herbs off meat to prevent them from burning
  when grilled.Sprinkle meat with pepper and place in same dish.Cover again
  and microwave on high 5 minutes.Turn roast over and microwave on high 5
  minutes more.Immediately,grill over hot coals for 30 to 30 minutes for
  medium doneness.Slice meat diagonally,serving juices with meat.Makes 8 to
  10 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chili Stack
 Categories: Hamburger, Chili
      Yield: 4 servings
 
      1 lb Ground beef                         1 cl Garlic, chopped fine
      1 tb Chili powder                        1    #2 1/2 can tomatoes
      2 tb Shortening                          1    Green bell pepper,chopped
      1 ts Salt                              1/2 c  Grated sharp Cheddar cheese
      1    Onion, chopped fine                 2 tb Flour
           Dash of pepper                 
 
  Add shortening to skillet.Heat to medium high.When shortening is
  browned,add meat and cook until crumbly.Next,blend flour through the
  mixture.Add remaining ingredients,except cheese. Lower heat to simmer.Cook
  30 minutes.Just before serving,stir in cheese.Delicious served on
  toast.Serves 4 to 5.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: SAVORY SKILLET MEAL
 Categories: Beef
      Yield: 4 servings
 
      1 lb Round steak                         1 ts Salt
      4 md Size potatoes, peeled and           1 lg Onion, cut in slices
           Cut into quarters                   1 cn Cream of mushroom soup
    1/3 c  Flour                               3 tb Shortening
 
  Cut meat into bite size pieces for serving.Season with salt, dip in
  flour.Brown in shortening in skillet.Place vegetables over top of meat,then
  add mushroom soup.Cover.Keep mixture on medium high until steam escapes
  freely.Turn to simmer and cook 50 minutes longer.Serve.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: NEW ENGLAND BOILED DINNER
 Categories: Beef
      Yield: 8 servings
 
      3 lb Corned beef                              Lengthwise
      6    Carrots, cut in half,               1 md Size head of cabbage
           Lengthwise                          3 c  Water
      6    Potatoes, cut in half,              6    Turnips, cut in quarters
 
  Place corned beef and water in Crock Pot Cooker.Cover.Set on high.When
  steaming vigorously,set to medium and continue cooking 2 1/2 hours. Remove
  meat from cooker.Put potatoes, turnips,carrots and cabbage in Cooker.Place
  meat on top of vegetables.Cover and when mixture is steaming briskly,set to
  medium.Cook for 45 minutes. Ham may be used in place of corned beef,if
  desired.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: BREADED VEAL CUTLETS
 Categories: Veal
      Yield: 4 servings
 
      2 lb Veal steak                               Bread crumbs
      4 tb Drippings                           1 tb Worcestershire sauce
      1    Egg, beaten                              Salt and pepper
      1 c  Water                          
 
  Dip veal in egg and crumbs.Season.Brown in drippings,cooking on medium high
  to brown meat.Place in casserole or baking dish. To drippings left in
  skillet.add water and Worcestershire sauce. Pour over veal.Cover and bake 1
  1/2 hours at 350 degrees.Serves 4 to 5.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: GROUND BEEF AND VEGETABLE CASSEROLE
 Categories: Hamburger
      Yield: 6 servings
 
      2 lb Ground chuck                      1/4 ts Pepper
      4 tb Shortening                          2 c  Unstrained tomatoes
    1/2 ts Sage                               10    Onion, sliced, fried
      3 tb All-purpose flour                        Buttered crumbs
      2 ts Salt                           
 
  Mold ground chuck into medium size balls and place in bottom of 2 quart
  casserole.Season with sage,salt and pepper.Over this, place layer of fried
  onions.Melt shortening,add flour;mix well. To this,add tomatoes.Cook until
  thickened.Pour over onions. Cover with buttered crumbs.bake,uncovered,in
  375 degree oven for 1 1/2 hours.Serves 5 to 6.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: STEAK AND PEPPERS
 Categories: Beef
      Yield: 4 servings
 
      4    Beef tenderloin steaks, cut              Thick julienne strips
           1" thick (about 4 oz. each)         6    Green onions, cut into 1/2"
      1 tb Light sesame oil,divided                 Pieces
      3 ts Peppercorns,coarsely crushed      1/4 c  Soy sauce
      1 tb Butter                          1 1/2 ts Cornstarch
      2 md Green bell peppers, cut into      1/4 c  Balsamic vinegar
           1/4" thick julienne strips        1/4 c  Apple juice
      1    Medium red and yellow bell        1/4 c  Tomato juice
           Pepper, cut into 1/4"               6    Drops hot pepper sauce
 
  Press beef tenderloin steaks with palm of hand,flattening to 3/4"
  thickness.Brush both sides of steaks with 1 tsp. oil; press pepper into
  both sides.Place remaining oil and butter in 11 3/4 x 7 1/2" microwave safe
  baking dish;microwave on high 1 minute or until butter is melted.Add
  peppers and green onions, stirring to coat with oil mixture.Microwave on
  high 4 minutes or until peppers are crisp tender,stirring
  once;reserve.Combine soy sauce and cornstarch in 4 cup microwave safe glass
  measure; stir in balsamic vinegar,apple juice,tomato juice and hot pepper
  sauce.Microwave on high 2 minutes or until mixture boils;stir. Continue
  cooking on high 1 to 2 minutes or until sauce is thickened;stirring
  once.Preheat browning dish on high 6 to 8 minutes.Meanwhile,stir cooked
  sauce into reserved peppers set aside.Press steaks down firmly on browning
  dish.Microwave, uncovered,on high 2 minutes.Turn steaks and continue
  cooking on high 1 to 2 minutes longer or until desired doneness.If
  necessary,reheat pepper mixture on high 1 to 2 minutes or until hot.Remove
  peppers to serving platter with slotted spoon;top with steaks.Serve steaks
  and peppers with remaining sauce. Makes 4 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: YORKSHIRE PUDDING WITH ROAST BEEF
 Categories: Beef
      Yield: 12 servings
 
      1 c  Flour                               2    Eggs
    1/2 ts Salt                                1    5 to 7 lb. rump roast
      1 c  Milk                           
 
   Preheat oven to 300 degrees.Cook rump roast in 9 x 9" pan for 25 to 30
  minutes or until internal temperature in meat is 150 to 170 degrees. Mix
  and sift flour and salt.Add milk to make a smooth paste.Then add eggs,beat
  2 minutes in electric mixer. Cover bottom of 9 x 9" pan about 1/4" with
  drippings from roast. Pour mixture 1/2" deep on drippings in pan.Bake 20 to
  30 minutes. Delicious when served.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: LIGHTHOUSE CASSEROLE
 Categories: Hamburger
      Yield: 18 servings
 
      1 lb Small shell macaroni                1    10 oz. jar chili sauce
      2 lb Ground beef                         1 cn (8 oz) mushroom pieces
      1 lg Onion,chopped                       1 cn (3 oz) sliced ripe olives,
      1 cn (16 oz) kidney beans                     Drained
      1 cn (16 oz) cream style corn            1 c  Shredded Cheddar cheese,
      1 cn (16 oz) tomato sauce                     Divided
 
  Cook macaroni on the conventional range.Meanwhile,crumble ground beef into
  a dishwasher safe plastic colander suspended over a 3 quart casserole.Top
  with chopped onion.Stirring midway through cooking,microwave on high 8 to
  10 minutes or until meat is no longer pink. Discard grease and transfer
  meat to casserole.Stir in beans, corn,tomato sauce,chili sauce,mushrooms
  and olives.Drain macaroni and stir meat mixture into it.Divide macaroni
  mixture into desired size casseroles for serving or freezing.Makes 3 - 2
  quart casseroles ( 6 servings each).
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: STRAW MUSHROOM MEDLEY
 Categories: Chinese, Beef
      Yield: 6 servings
 
      1 cl Garlic minced                       2 tb Soy sauce
      3 tb Soy sauce                           1 tb Vegetable oil
      2 tb Dry sherry                          1 cn (8 oz) sliced water
      7 oz Jar whole straw mushrooms,               Chestnuts, drained
           Drained                             3 c  Fresh broccoli florets, cut
      1 tb Sugar                                    In 1" pieces
      2 tb Sliced almonds                      1 sm Onion, cut into slivers
      1 lb Sirloin steak, cut into 2"          1    Red bell pepper, cut into
           Long paper thin strips                   Strips
      2 ts Cornstarch                               Hot cooked rice, if desired
 
  In shallow bowl,combine garlic,soy sauce,sherry and sugar; blend well.Add
  meat strips;stir to coat well.Let stand 30 minutes;drain,reserving
  marinade. In large skillet,heat oil.Add meat strips;cook over high heat 2
  to 3 minutes or until meat is no longer pink.Stir in broccoli and
  onion;cook until crisp tender.Stir in reserved marinade;add remaining
  ingredients.Cook until mixture becomes slightly thickened.Serve over cooked
  rice,if desired.Makes 4 to 6 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: CELERY SUKIYAKI
 Categories: Japanese, Beef
      Yield: 6 servings
 
  1 1/2 lb Flank steak                       3/4 c  Boiling water
      3 tb Salad oil                           1 c  Water chestnuts,sliced
      3 c  Celery,sliced diagonally            5 tb Soy sauce
      2 sm Onions, sliced, separated       1 1/2 ts Ground ginger
           Into rings                        1/2 ts Ground black pepper
      1    Beef bouillon cube             
 
  Cut steak into thin diagonal slices.(For easier slicing, partially freeze
  first.)In large skillet,heat 2 tbsp. oil. Add steak strips,a few at a
  time.Brown on both sides.Remove and set aside.Add celery and onion to
  skillet.Saute for 3 minutes in 1 tbsp. oil.Dissolve bouillon cube in
  water.Add to skillet along with water chestnuts,soy sauce,ginger and black
  pepper.Stir well.Add browned steak;spoon juice over steak.Cover and simmer
  10 minutes or until steak and vegetables are fork tender.Serve over
  rice.Serves 6.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: COBBLE CORN CHILI TACOS
 Categories: Mexican, Hamburger
      Yield: 6 servings
 
     12    Taco shells                         1 cn (8 oz) tomato sauce
      1 lb Ground beef                         2 tb Instant minced onion
      1 pk Chili seasoning mix                 1 c  Sliced celery
      1 cn (17 oz) whole kernel                     Shredded Cheddar cheese
           Sweet corn                               Shredded lettuce
      1 cn (14 1/2 oz) stewed tomatoes    
 
  Arrange taco shells in a shallow baking pan.Place in very slow oven (250
  degrees) to crisp while making filling. Heat large skillet;crumble meat in
  and cook until browned, stirring constantly.Tilt skillet and spoon off
  excess fat. Stir in chili seasoning mix.Add corn,tomatoes,tomato sauce,
  onion and celery.Heat to boiling. Turn heat to low and cook,uncovered,for
  15 minutes,stirring occasionally. Spoon into taco shells.Top with cheese
  and serve on crisp lettuce.Or the filling may be served like chili con
  carne, if you don't like taco shells.Makes 6 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: MEXICAN FLANK STEAK WITH MOCK TAMALES
 Categories: Mexican, Beef, 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: CHIANG MAI STEAKS
 Categories: Chinese, Beef
      Yield: 4 servings
 
--------------------------------COCONUT MILK--------------------------------
  1 1/2 c  Water                               1 c  Packed, flaked coconut

-----------------------------------STEAKS-----------------------------------
      4    Beef tenderloins, cut 1"            2 tb Creamy peanut butter
           Thick (approx. 4 oz. each)          2 ts Curry powder
      1    Coconut Milk                             Kiwi fruit, peeled and
      2 tb All-purpose flour                        Sliced, if desired
    1/4 ts Salt                                     Flaked coconut
    1/2 ts Butter                                   Parsley sprigs
    1/2 ts Vegetable oil                  
 
  Prepare coconut milk.Combine flour and salt;dust beef tenderloin
  steaks.Shake off excess flour and reserve.heat butter and oil in large
  heavy frying pan over medium heat until hot.Add steaks;pan fry 6 to 8
  minutes or to desired degree of doneness, turning once.Remove steaks,keep
  warm.Reduce heat to medium low. Add reserved flour to pan and cook just
  until brown,stirring constantly.Stir in peanut butter and curry powder
  until smooth. Gradually,add coconut milk and cook until sauce comes to a
  boil and thickens,stirring constantly.Return steaks to pan and turn to coat
  with sauce. Place steaks on heated platter.Garnish with Kiwi and parsley
  sprigs.Sprinkle with coconut.Serve steaks with sauce.Makes 4 servings.
  COCONUT MILK: Bring 1 1/2 cups water to a boil in small saucepan Add 1 cup
  packed,flaked coconut and simmer,uncovered,5 minutes. Process in blender at
  high speed for 1 to 2 minutes or until thoroughly blended.Strain coconut
  milk,discarding coconut.Makes about 1 1/4 cups.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: RED HOT BEEF KABOBS WITH YOGURT SAUCE
 Categories: Beef
      Yield: 8 servings
 
      1    Boneless beef sirloin steak         1    8 oz. carton plain low fat
           Cut 1 1/4" thick (about 2                Yogurt
           Lbs.)                             1/3 c  Minced green onions and
    1/4 c  Packed brown sugar                       Tops
      4 ts Cider vinegar                     1/4 ts Garlic salt
      1 tb Vegetable oil                      10 oz Fresh spinach
      2 ts Chili powder                             Red bell pepper slices
      1 ts Salt                                     Paprika
      1 ts Hot pepper sauce               
 
  Trim fat from boneless beef sirloin steak;cut steak into 1 1/2 inch
  pieces.Mix brown sugar,vinegar,oil,chili powder,salt and hot pepper sauce
  in medium bowl.Add beef pieces;toss to coat.Let stand 15
  minutes.Meanwhile,stir together yogurt,green onions and garlic salt;set
  aside.Wash spinach;discard stems and pat dry. Coarsely chop spinach;set
  aside.Thread beef pieces on 6 to 8 - 9 inch skewers.Place beef on grill
  over medium coals.Grill beef 8 to 10 minutes,to desired doneness,turning
  frequently. To serve,place spinach around edge of large serving platter
  leaving center open for small serving bowl.Remove beef from skewers and
  arrange over spinach.garnish beef with peppers.Put yogurt sauce in serving
  bowl;sprinkle with paprika.Place bowl in center of platter.Serves 6 to 8.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: TOP OF THE STOVE
 Categories: Hamburger, Campbells
      Yield: 8 servings
 
     16 oz Frozen egg noodles                  1 cn Campbell's Cheddar cheese
  1 1/2 lb Ground beef                              Soup
      1 c  Chopped onion                       1 c  Sour cream
      1 cn Cambell's cream of mushroom         1 ts Italian seasoning
           Soup                           
 
  Cook noodles in boiling water for 20 minutes or until tender. Drain and
  keep warm.While noodles cook,brown ground beef and onions.Drain off excess
  fat.Combine ground beef mixture,soups, sour cream and Italian seasoning in
  large saucepan.Simmer for 10 minutes,stirring frequently,(do not
  boil).Serve over warm noodles.Serves 8.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: ITALIAN STYLE MEAT LOAF
 Categories: Hamburger
      Yield: 6 servings
 
      1 lb Lean ground beef                    1 c  Fresh bread crumbs
      6 oz Italian sausage or spicy          1/2 c  Chopped onion
           Bulk sausage                      1/2 c  Chopped green bell pepper
      1 cn (14 1/2 oz) Italian style           1    Egg, beaten
           Stewed tomatoes                
 
  In a large bowl, combine all ingredients;mix well.Place in a 4 1/2 x 8"
  loaf pan.Bake @ 350 degrees for 1 hour;drain.Makes 6 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Stuffed Crabs
 Categories: Fish, Cajun
      Yield: 8 servings
 
      3    Medium bellpeppers                  2    Stalks celery
      2    Large onions                        1    Stick butter
      2 c  Bread crumbs                      1/2 lb Claw crab meat
      1 tb Flour                               1 pn Green onions
      1 pn Parsley                             3    Eggs
 
  Saute' vegetables until wilted,season to taste with salt and red pepper.
  Mix bread crumbs,flour,eggs,green onions,and parsley. Combine with other
  ingredients and fill crab shells. Dip in a batter of egg and milk,then in
  flour and finally in bread crumbs. Fry until golden brown.
 
-----
 
---------- 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: Chicken Saute A La Creole
 Categories: Cajun, Poultry
      Yield: 5 servings
 
      3 lb Broiler-Fryer Chicken             3/4 c  Flour
  1 1/2 ts Salt                              1/2 ts Pepper
      1 c  Cooking oil                         1 c  Onion chopped
      1 c  Green pepper chopped                2 c  Sieved tomatoes
      1    Clove garlic, Minced              1/4 ts Basil
      2 tb Chicken drippings              
 
  Cut chicken into serving size pieces, put flour,salt and pepper into a
  shaker bag and evenly coat chicken. Heat oil in a skillet over medium heat
  and brown the chicken evenly. When chicken is browned remove and set it
  aside keeping it warm. Pour off 2 tablespoons of chicken drippings. Add
  drippings onions and peppers to a large skillet and cook over low heat
  until onion is tender. Add tomatoes, garlic and basil. Stir in chicken and
  cover. Simmer 30 to 40 minutes or until chicken is tender. Stir sauce
  occasionally.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Salmon Steaks
 Categories: Fish, Barbeque
      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: Baked Cornish Hens
 Categories: Poultry, Main dish
      Yield: 4 servings
 
      4    Cornish game hens                   1 ts Rosemary
    1/2 c  Butter                              2    Cloves garlic, pressed
      2 tb Lemon juice                    
 
  Rub hens with butter.  Combine other ingredients and use to baste hens.
  Bake at 350 degrees for 1 hour, basting with lemon mixture every 10
  minutes. If serving with rice, spoon remaining lemon mixture over rice.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: SPICY ROAST BEEF
 Categories: Beef
      Yield: 8 servings
 
      3 lb Beef for roasting (eye              2 cl Garlic,minced
           Round, top sirloin or               1 tb Soy sauce
           Sirloin tip)                        1 tb Olive oil
      2 ts Dry mustard                         1    Fresh onion, sliced
    1/4 c  Dijon mustard                  
 
  Make a layer of sliced onion on the bottom of oven-proof pot.Rub the dry
  mustard over entire surface of meat.Mix up the rest of the ingredients in
  big measuring cup and spread it over the roast.Now, place the roast atop
  the onion layer in pot.Let stand several hours. When you are ready to
  cook,preheat oven to hottest (450 or 500 degrees) and roast 15 minutes.
  Then turn back oven to 350 degrees and roast 45 minutes or longer,
  depending on desired doneness.Use your meat thermometer to determine time.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: MAMA'S ITALIAN MEATLOAF
 Categories: Meatloaf
      Yield: 12 servings
 
      2 lb Lean ground beef                  1/2 ts Salt
      1 lb Italian sausage                   1/4 ts Pepper
  1 1/2 c  Cracker crumbs                      1 ts Oregano
      2    Eggs, beaten                        1 cl Garlic,minced
      1 md Onion, chopped                      1 c  Pizza sauce
      1    Bell pepper, chopped          

----------------------------------FILLING----------------------------------
    1/2 lb Boiled ham,sliced thin              1 cn (8 oz) mushrooms,drained
      8 oz Grated Mozzarella cheese       
 
  Mix first eleven ingredients together.Reserve 1/4 cup pizza sauce. On a
  large sheet of wax paper,pat meat into a 10 x 13" rectangle. Arrange ham on
  top of meat mixture,leaving a small margin.Spread mushrooms over
  ham.Sprinkle cheese over all.Reserve small amount of cheese.Start at 10"
  size and roll meat like a jelly roll.Use wax paper to lift.When rolled
  tightly,seal edges.Place seam side down in a 9 x 13" pan.Brush with
  reserved pizza sauce.Bake 1 1/4 hours @ 375 degrees,10 minutes.Before
  done,sprinkle reserved cheese over and finish baking.Serves 10 to 12.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: HEARTY BURGUNDY MEATBALLS
 Categories: Meat balls
      Yield: 4 servings
 
      1 lb Lean ground beef                    8 oz Pearl onions, peeled and
      1 lg Egg                                      Halved, about 1 1/2 cups
      1 c  Fresh bread crumbs,                 2 tb All-purpose flour
           About 2 slices bread              1/2 c  Red burgundy or other dry
      1 ts Salt                                     Red wine
    1/4 ts Freshly ground black pepper         1    Envelope instant beef
      2 tb Vegetable oil                            Bouillon
      3 md Carrots,peeled and sliced,          3 tb Chopped fresh parsley
           About 1 cup                         1    12" loaf French bread
      2 c  Quartered medium-size fresh              Sliced
           Mushrooms, about 8 oz.         
 
  In large bowl,combine beef,egg,bread crumbs,salt and pepper; using hands or
  wooden spoon,blend well.Shape mixture into 1 1/4" balls.In 12" skillet over
  medium-high heat,heat oil;add meatballs; cook about 12 minutes,turning
  frequently until well browned on all sides.Using slotted spoon,remove
  meatballs to plate.To drippings in skillet,add carrots,mushrooms and
  onions;cook,still over medium- high heat,about 5 minutes,stirring
  frequently until crisp-tender. Stir in flour to coat vegetables well;return
  meatballs to skillet, along with wine,bouillon,2 tbsp. parsley and 1 cup
  water.Increase heat to high;bring to boil.Reduce heat to
  low;simmer,covered,10 minutes until meatballs are cooked through.To serve:
  Spoon meatballs and vegetables in serving bowl;sprinkle with remaining
  tablespoon parsley. Serve accompanied by French bread.Makes 4 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: SWEET-SOUR MEATBALLS ORIENTAL
 Categories: Meat balls, Oriental
      Yield: 4 servings
 
      1 cn (20 oz) pineapple chunks                 Pieces,about 3/4 cups
           Packed in juice                     1 cl Garlic, crushed
      1 lb Lean ground beef                    2 ts Cornstarch
      1 lg Egg                                 2 tb Cider vinegar
      1 c  Fresh bread crumbs, about           1 tb Light brown sugar, firmly
           2 slices bread                           Packed
    3/4 ts Salt                              1/4 ts Ground red cayenne pepper
    1/2 ts Ground ginger                       4 oz Fresh Chinese pea pods OR
      2 tb Vegetable oil                       6 oz Frozen pea pods, thawed
      3 md Scallions, cut into 1"         
 
  Drain pineapple well,reserving 3/4 cup juice;set aside.In a large
  bowl,combine beef,egg,bread crumbs,salt and ginger;using hands or wooden
  spoon,blend well.Shape mixture into 1 1/4" balls.In 12" skillet over
  medium-high heat,heat oil;add meatballs;cook about 12 minutes, turning
  frequently until well browned on all sides.Using slotted spoon, remove to
  plate.To drippings in skillet,add scallions and garlic;cook, still over
  medium-high heat,about 5 minutes,stirring frequently until tender-crisp.In
  small bowl,stir reserved pineapple juice into cornstarch until blended and
  smooth;add to skillet along with vinegar,sugar and ground red
  pepper.Increase heat to high;bring to a boil,stirring.Boil 1 minute.Return
  meatballs to skillet along with pineapple chunks and pea pods;cook 3 to 5
  minutes longer until heated through and pea pods are crisp-tender.Makes 4
  servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: SPICY THAI MEATBALLS WITH CRISPY NOODLES
 Categories: Thai, Meat balls
      Yield: 4 servings
 
           Vegetable oil                     1/2 c  Chunk-style peanut butter
      1 lb Ground pork                         1 tb Grated lemon peel
      1 lg Egg                               1/4 ts Ground red cayenne pepper
    1/2 c  Dry-roasted peanuts,                1 sm Cucumber,sliced
           Finely chopped                      1 sm Carrot, peeled and thinly
    1/4 c  Chopped fresh cilantro or                Sliced or cut into thin
           Parsley                                  Sticks
    3/4 ts Salt                                     Fresh cilantro or parsley
  3 3/4 oz Pkg. cellophane noodles                  Sprigs, optional
           (see note)                     
 
  Pour oil into 3 qt. saucepan to depth of 1";heat over medium-high heat to
  375 degrees.Meanwhile,in large bowl,combine pork,egg,ground peanuts,chopped
  cilantro and salt.Using hands or wooden spoon,blend well.Shape mixture into
  1" balls.In 12" skillet over medium-high heat, heat 2 tbsp. oil;add
  meatballs.Cook about 12 minutes,turning frequently until well browned on
  all sides.Add 1 cup water,stirring to loosen brown bits from bottom of
  skillet;bring to boil.Reduce heat to low. Simmer,covered,5 to 10 minutes
  until meatballs are cooked through. Meanwhile,add noodles,a small amount at
  a time,to hot oil in saucepan; cook each batch about 20 seconds until
  puffed and double in size.Using a slotted spoon,remove noodles to paper
  towel to drain.When meatballs are cooked,stir in peanut butter,grated lemon
  peel and ground red pepper;cook about 1 minute longer until heated
  through.Arrange fried noodles on serving platter.Spoon meatballs over
  noodles;arrange cucumbers and carrots decoratively around edge.Garnish with
  cilantro sprigs,if desired.Makes 4 servings.
  
  Note:Cellophane noodles are sometimes called bean thread noodles and can be
  found in the Oriental sections of supermarkets.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: TEX-MEX CHILI MEATBALLS WITH ZESTY TOMATO SALSA
 Categories: Meat balls, Sauces
      Yield: 4 servings
 
      3 tb Vegetable oil                            Cheese
      1 sm Onion,diced,about 1/2 cup         1/3 c  Shredded mild Cheddar
    1/2 ts Chili powder                             Cheese
      1 lb Lean ground beef                  3/4 ts Salt
      1 lg Egg                                 6    Corn tortillas, half 10 oz.
      1 cn (4 oz) mild green chilies,               Pkg., cut into wedges
           Drained and chopped                 1    Zesty Tomato Salsa
  1 3/4 c  Fresh bread crumbs, about 4              Lettuce leaves, optional
           Slices bread                             Tomato wedges, optional
    1/3 c  Shredded Monterey Jack        

-----------------------------ZESTY TOMATO SALSA-----------------------------
      1 tb Vegetable oil                       1 md Onion, diced (about 3/4 cup)
      1    Red pepper, cored, seeded           1 lg Clove garlic,crushed
           And diced (about 2 cups)            2 lg Ripe tomatoes, diced (about
      1    Green bell pepper, cored,                2 cups)
           Seeded and diced (about 2         1/2 ts Hot red pepper sauce
           Cups)                          
 
  Heat the oven to 400 degrees.In 12" skillet,over medium high heat, heat 1
  tbsp.  vegetable oil;add onion and chili powder;cook about 10
  minutes,stirring frequently,until onion is tender and coated with chili
  powder.Remove onion to large bowl;wipe skillet clean.To bowl with onion,add
  beef,egg,chilies,bread crumbs,1 tbsp. of each of cheeses and salt;using
  hands or wooden spoon,blend well.Shape mixture into 1 1/4" balls.In skillet
  over medium-high heat,heat remaining 2 tbsp. oil;add meat mixture;cook 15
  minutes,turning frequently,until well browned on all sides and cooked
  through.Meanwhile,place tortilla chips in single layer on jelly-roll
  pan;bake 10 minutes until crisp and golden.Prepare Zesty Tomato Salsa.To
  serve:Spoon meatballs into center of large serving platter;sprinkle with
  remaining Monterey Jack and Cheddar cheese.Arrange tomato wedges and
  lettuce around meatballs if desired.Serve with tortilla chips and
  salsa.Makes 4 servings. ZESTY TOMATO SALSA: In a 2 qt. saucepan over medium
  high heat,heat 1 tbsp.vegetable oil; add 1 each red and green bell
  pepper,cored,seeded and diced (about 2 cups),1 medium size onion,diced
  (about 3/4 cup) and 1 large clove garlic,crushed. Cook about 10
  minutes,stirring frequently,until tender.Stir in 2 large fresh,ripe
  tomatoes,diced (about 2 cups) and 1/4 to 1/2 tsp. hot red pepper sauce;cook
  1 minute longer until heated through. Makes about 1 1/2 cups.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: BARBECUED VENISON RIBS
 Categories: Barbeque, Game
      Yield: 6 servings
 
  2 1/2 c  Water                               2 md Onions,diced
      3 c  Ketchup                             2 tb Chili powder
      1 tb White vinegar                     1/2 ts Salt
    1/4 c  Lemon juice                         6 lb Venison ribs with some loin
    1/2 c  Worcestershire sauce                     Meat attached
    1/2 c  100% Wisconsin maple syrup               Freshly ground black pepper
    1/2 c  Brown sugar                              To taste
 
  Preheat oven to 325 degrees.In large bowl,combine all ingredients except
  ribs and pepper.Blend well.Sprinkle ribs with pepper and additional
  salt.Place in 5 qt. roasting pan in double layer.Roast 1 hour.Pour sauce
  over ribs.Increase heat to 350 degrees and bake until ribs just begin to
  char on top,about 1 1/2 hours.Turn ribs over cover pan and bake about 30
  minutes longer,until ribs are tender and sauce is thick. To serve,place
  ribs on serving platter.Pour sauce over ribs.Makes about 6 servings.
  
  Note: If venison is a little gamey tasting,increase vinegar in sauce to 3
  tbsp..Taste sauce after mixing and add additional brown sugar to
  taste,about 1/2 cup.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: HAMBURGER HOT DISH
 Categories: Hamburger
      Yield: 4 servings
 
      1 lb Ground beef                         1 ts Salt
      1 c  Celery,diced                      1/4 ts Onion salt
    1/2 c  American cheese,diced               3 tb Ketchup OR
    1/4 c  Ripe olives,cut up                  1 c  Canned tomatoes
      2 c  Uncooked noodles               
 
  Brown hamburger.Add remainder of ingredients.Cover tightly.Bring to a
  boil.Simmer for 30 minutes,stirring occasionally.Add water as needed.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: RIO GRANDE MEAT LOAF
 Categories: Meatloaf
      Yield: 6 servings
 
      1 cn (3 oz) mushrooms                  1/3 c  Crushed tortilla chips
  1 1/2 lb Ground beef                       1/2 ts Garlic salt
      1    Egg, slightly beaten              1/8 ts Red pepper
    1/3 c  Heinz Ketchup 'n Onions                  Dash pepper
 
  Drain mushrooms,reserving 1/4 cup liquid.Finely chop mushrooms. Combine
  mushrooms and reserved liquid with beef and remaining ingredients.Form into
  a loaf (8 x 4 x 1 1/2") in shallow baking dish.Bake in 350 degree oven,1
  hour.Let meat loaf stand 5 minutes before slicing.Serve with additional
  Ketchup 'n Onions,if desired. Makes 6 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: CHEESE MEATLOAF
 Categories: Meatloaf
      Yield: 8 servings
 
      2 lb Ground chuck                      1/2 ts Pepper
      1 md Onion,chopped                     1/2 ts Garlic salt
      2    Eggs,beaten                     1 1/2 c  Mozzarella cheese
     12    Single crushed crackers             1 cn (12 oz) Italian tomato
      1 c  Milk                                     Sauce
      1 ts Salt                           
 
  Combine ground chuck,onion,eggs,crackers,milk,salt,pepper and garlic salt
  in large bowl.Mix well.Add more milk,if dry.Turn ground chuck mixture onto
  long piece of waxed paper.Pat mixture into rectangle,about 6 x 13 x 1/4"
  thick.Spread mozzarella cheese over mixture to about 1" from edges.Start
  from one end and lift waxed paper and roll mixture into a log
  shape.Carefully,place in large oven-proof casserole dish,seam down.Pinch
  ends to seal.Pour tomato sauce over mixture.Bake 375 degrees for 1 to 1/2
  hours or until middle is done.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: VEAL SCALOPPINE WITH TOMATOES AND OLIVES
 Categories: Veal
      Yield: 4 servings
 
      8    Slices veal scaloppine,           1/2 c  Chopped onion
           About 1 1/4 lbs.                  1/4 c  Flour
      1 c  Sweet red or green peppers,       1/2 c  Drained canned tomatoes
           Cut into thin julienne              2 tb Peanut,vegetable or
           Strips                                   Corn oil
           Salt and pepper                     1 ts Dried oregano
     24 sm Stuffed green olives                2 tb Red wine vinegar
      1    Egg                                 7 tb Butter
      2 ts Finely minced garlic                3 tb Chopped fresh parsley
      1 tb Water                          
 
  Pound each piece of meat lightly between 2 sheets of plastic wrap with a
  flat mallet or the bottom of a heavy skillet.Sprinkle the meat on both
  sides with salt and pepper. Beat the egg with the water in a shallow
  dish.Coat the scaloppine on both sides with flour.Dip them into the egg
  mixture to coat well. Heat the oil and 1 tbsp. of the butter in a large
  skillet.Add the pieces of veal and cook over high heat about 1 minute.Turn
  and cook on the other side for 1 minute.As the pieces are cooked,transfer
  them to a warm platter and keep hot. Wipe out the skillet.To the clean
  skillet,add the remaining butter. When it has melted,add the pepper
  strips,olives,garlic and onion.Add salt and pepper to taste.Cook,tossing
  and stirring,until the peppers are crisp tender. Add the tomatoes and cook
  about 1 minute.Add the oregano and vinegar and stir well.Cook over high
  heat about 30 seconds.Pour the mixture over veal and sprinkle with
  parsley.Makes 4 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: GERMAN MEATBALLS
 Categories: Meat balls
      Yield: 4 servings
 
      3 tb Vegetable oil                       1 c  Fresh bread crumbs
      1 lb All-purpose potatoes,             1/2 ts Grated lemon peel
           Scrubbed and sliced, about          2 tb Chopped fresh parsley
           3 1/2 cups                          2 tb White wine
    1/2 sm Head red cabbage, about                  Worcestershire sauce
           8 oz., cored and coarsely                Salt and black pepper,to
           Sliced                                   Taste
      1 sm Onion, diced, about 1/2 cup         2 ts All-purpose flour
      8 oz Lean ground veal                    1 tb Fresh lemon juice
      8 oz Lean ground pork                    1 tb Capers,drained
 
  In 4 qt. saucepan over medium-high heat,heat 2 tbsp. oil;add
  potatoes,cabbage and onion;cook about 5 minutes until crisp-
  tender,stirring frequently.Add 1/2 cup water;cook,covered,10
  minutes,stirring occasionally.Meanwhile,in large bowl,combine
  veal,pork,bread crumbs,grated lemon peel,1 tbsp.EACH:chopped parsley and
  Worcestershire sauce,salt and pepper;using hands or wooden spoon,blend
  well.Shape mixture into 1 1/2" balls.In 12" skillet over medium-high
  heat,heat 1 tbsp. oil;cook meatballs about 15 minutes,turning frequently
  until well browned on all sides.Using slotted spoon,remove meatballs to
  saucepan with cabbage mixture;keep warm.Stir flour into drippings in
  skillet;add lemon juice,remaining 1 tbsp. parsley and Worcestershire sauce
  and capers. Gradually,stir in 3/4 cup water;increase heat to high.Bring to
  boil;reduce heat to low;cook 1 minute.To serve:Pour mixture over
  meatball-cabbage mixture in saucepan;toss well.Spoon into serving
  bowl.Makes 4 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: SAUCY SWEDISH MEATBALLS
 Categories: Meat balls
      Yield: 4 servings
 
      1 lb Lean ground beef                    3 tb Butter
      1 lg Egg                                 1 pk (8 oz) medium egg noodles
      1 c  Fresh bread crumbs, from            8 oz Fresh green beans, cut into
           2 slices bread                           1 1/2" pieces, about 2 cups
    1/4 c  Club soda                           2 c  Sliced fresh mushrooms,
      3 tb Chopped fresh dill OR                    About 8 oz.
  1 1/2 tb Dried dill weed                   1/3 c  Sour cream
  1 1/4 ts Salt                                     Fresh dill sprigs, optional
    3/4 ts Freshly ground black pepper    
 
  In  large  bowl,combine  egg,bread  crumbs,club  soda,2   tbsp. chopped
  dill,3/4 tsp. salt and 1/4 tsp. pepper;using hands or wooden spoon, blend
  well.Shape mixture into 1 1/4" balls.In 12" skillet,over medium-high
  heat,melt 2 tbsp. butter;add meatballs;cook about 12 minutes, turning
  frequently until browned on all sides.Meanwhile,prepare noodles according
  to package directions,add green beans to boiling water along with
  noodles;do not add salt.When meatballs are browned,remove to plate using
  slotted spoon.To drippings in skillet,add remaining 1 tbsp. butter;melt
  over medium-high heat.Add mushrooms;cook about 5 minutes, stirring
  frequently until crisp-tender.Return meatballs to skillet along with 3/4
  cup water and remaining 1 tbsp. chopped dill,1/2 tsp. salt and 1/4 tsp.
  pepper.Increase heat to high;bring to boil.Reduce heat to
  low;cook,covered,5 minutes until meatballs are cooked through. Stir in sour
  cream;cook 2 to 3 minutes longer until heated through. To serve:Drain
  noodles and green beans;arrange on serving platter. Spoon meatball mixture
  over noodles;toss quickly.Garnish with dill sprigs,if desired.Makes 4
  servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: CALIFORNIA COUNTRY MEATBALLS AND PEPPERS
 Categories: Meat balls
      Yield: 4 servings
 
      3 tb Olive oil                         1/3 lb Ground beef
      1 lg Red bell pepper, cored,           1/3 lb Ground pork
           Seeded and cut into thin          1/3 lb Ground veal
           Strips                              1 lg Egg
      1 lg Green bell pepper, cored,         1/4 c  Fine dry bread crumbs
           Seeded and cut into thin          1/4 c  Chopped fresh parsley
           Strips                              1 ts Fennel seeds, crushed
      1 lg Yellow bell pepper, cored,      1 1/4 ts Salt
           Seeded and cut into thin          1/4 ts Black pepper
           Strips                            1/2 c  Pitted black olives, halved
      1 lg Onion, cut into wedges         
 
  In 12" skillet over medium heat,heat 1 tbsp. olive oil;add red, green and
  yellow peppers and onion;cook about 10 minutes,stirring occasionally until
  tender.Meanwhile,in large bowl,combine Butcher's Blend,egg,bread
  crumbs,parsley,fennel seeds,1/4 tsp. salt and black pepper;using hands or
  wooden spoon,blend well.Shape mixture into 1 1/4" balls.Using slotted
  spoon,remove vegetables from skillet to bowl; keep warm.To skillet,add
  remaining 2 tbsp.oil;heat over medium-high heat.Add meatballs;cook about 15
  minutes,turning frequently until well browned on all sides and cooked
  through.Return peppers to skillet, along with olives and remaining 1/2 tsp.
  salt.Cook about 1 minute longer,stirring until well mixed and heated
  through.Makes 4 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Taskebab
 Categories: Beef
      Yield: 5 servings
 
      1 lb Diced beef                        1/2 sm Onion,diced
           Olive oil                         1/4 ts Basil
      1    Eggplant, peeled and diced        1/4 ts Oregano
      3 c  Light tomato sauce                       Salt and pepper to taste
 
  Fry beef and eggplant in oil in skillet (or eggplant may be deep-
  fried).Prepare light tomato sauce.Combine with remaining ingredients.
  bake,uncovered,on low heat about 45 minutes,as for stew,to allow sauce to
  blend through meat and eggplant.Serves 4 to 5.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: ORIENTAL STYLE FLANK STEAK
 Categories: Oriental, Beef
      Yield: 6 servings
 
  1 1/2 lb Flank steak                         1 cl Garlic,minced
    1/4 c  Green onion slices                1/4 c  Soy sauce
      2 tb Sesame seeds,toasted              1/4 ts Ground ginger
    3/4 c  Barbecue sauce                 
 
  Score steak on both sides.Pour combined ingredients over steak.
  Cover;marinate in refrigerator several hours or overnight,turning once.
  Place steak on rack of broiler pan.Broil 15 to 20 minutes or until desired
  doneness,brushing frequently with barbecue sauce mixture and turning
  occasionally.To serve,carve steak across grain with slanted knife,into thin
  slices.Makes 4 to 6 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: VENISON PICADILLO
 Categories: Game
      Yield: 8 servings
 
    3/4 c  Chopped onion                       1 ts Ground coriander
      1 ts Chopped garlic                    1/2 ts Ground cloves
      2 tb Olive oil                           2 c  Canned whole tomatoes,
      2 lb Venison shoulder or leg,                 Seeded and chopped
           Ground                              2 tb Red wine vinegar
      2 ts Red chili flakes                    2 tb Raisins
      1 ts Dried oregano                     1/4 ts Salt
      1 ts Ground cumin                      1/4 ts Black pepper
 
  In a large pan,saute onion and garlic in the oil until onion is golden.Add
  ground venison,chili flakes,oregano,cumin,coriander and
  cloves.Cook,stirring occasionally,until venison is pink in color. Mix in
  tomatoes,vinegar,raisins,salt and pepper.Cook over low flame until liquid
  is reduced by half.Adjust seasonings and serve with tortillas and fresh
  salsa.Makes 6 to 8 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: SWEET AND SOUR KABOBS
 Categories: Beef
      Yield: 6 servings
 
      1 lb Lean ground beef                    6    Cherry tomatoes, halved
      1 md Green pepper, cut into              6    Fresh mushrooms, halved
           Squares                             1 cn (8 oz) pineapple chunks, in
    3/4 c  A-1 Steak Sauce                          Its own juice, undrained
    1/2 c  Plain bread crumbs                       Hot cooked rice
      1    Egg, beaten                    
 
  Mix ground beef,1/4 cup Steak Sauce,bread crumbs and egg;shape into 24
  meatballs.Drain pineapple chunks,reserving juice.Mix remaining Steak Sauce
  with reserved juice.Set aside. Thread meatballs,pineapple,green
  pepper,cherry tomatoes and mushrooms on 6 metal skewers.Grill or broil
  kabobs,4 to 6" from heat source,for 10 to 15 minutes or until done,turning
  and brushing with Steak Sauce Mixture,frequently.Serve with rice
  bedding.Makes 6 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: CHEDDAR BURGERS
 Categories: Hamburger
      Yield: 5 servings
 
      1 lb Lean ground beef                    3 tb Heinz 57 Sauce
      1 c  Grated Cheddar cheese             1/4 ts Salt
    1/2 c  Soft bread crumbs                        Sandwich Buns, toasted
    1/4 c  Minced onion                   
 
  Combine first 6 ingredients.Form into 5 patties.Grill or broil to desired
  degree of doneness.Serve in sandwich buns;top with additional Heinz 57
  Sauce,if desired.Makes 5 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: STUFFED CABBAGE ROLLS
 Categories: Hamburger
      Yield: 5 servings
 
     12    Cabbage leaves                    1/8 ts Pepper
      1 lb Hamburger                         1/8 ts Garlic salt
    1/2 c  Uncooked instant rice               1 cn (15 oz) tomato sauce
      1 md Onion,about 1/2 cup                 1 ts Sugar
      1 cn (4 oz) mushroom stems and         1/2 ts Lemon juice
           Pieces                              1 tb Cornstarch
      1 ts Salt                                1 tb Water
 
  Cover cabbage leaves with boiling water.Cover;let stand until leaves are
  limp,about 10 minutes.Remove leaves;drain. Mix
  hamburger,rice,onion,mushrooms,with liquid,salt,pepper,garlic salt and 1/2
  cup of the tomato sauce.Place about 1/3 cup hamburger mixture at stem end
  of each leaf.Roll leaf around hamburger mixture tucking in sides. Place
  cabbage rolls seam side down in ungreased square baking dish, 8 x 8 x
  2".Mix remaining tomato sauce,sugar and lemon juice;pour over cabbage
  rolls.Cover;cook in 350 degree oven until hamburger is done, about 45
  minutes. Mix cornstarch and 1 tbsp.water in saucepan.Stir in liquid from
  cabbage rolls.Heat to boiling,stirring constantly.Boil and stir 1
  minute.Serve sauce with cabbage rolls.Garnish with parsley,if desired.
  Makes 4 to 5 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: MOUSSAKA
 Categories: Greek, Hamburger
      Yield: 4 servings
 
      1 md Eggplant, about 1 1/4 lbs.        1/4 ts Black pepper
           Flour                                    Salt
      6 tb Margarine                           1 cn (8 oz) tomato sauce
    1/2 c  Chopped onion                     1/2 c  Dry white wine
      1 lb Lean ground beef                    3 md Tomatoes, fresh, thinly
    1/4 c  Finely chopped parsley                   Sliced
      1 ts Nutmeg                              1    Egg, beaten
    1/2 ts Paprika                           1/2 c  Grated Mozzarella cheese
 
  Cut eggplant,peeled or unpeeled,into slices 1/2" thick.Soak slices in
  salted cold water,30 minutes.Pat dry.Dredge with flour,brushing off
  excess.Saute on both sides in margarine until brown,adding more margarine
  as needed.Drain on paper towels;set aside. In large skillet,saute onion
  until tender.Add meat;saute until no longer red.Blend in
  parsley,nutmeg,paprika and pepper.Add salt, tomato sauce and wine;simmer a
  few minutes. Arrange layer of eggplant slices in bottom of lightly buttered
  2 quart or shallow baking dish.Pour half the meat mixture over eggplant.
  Cover with half remaining eggplant slices.(Layers will be sparse if shallow
  baking dish is used.)Pour on remaining meat mixture.Top with remaining
  eggplant and tomato slices,overlapping,alternately,for an attractive visual
  effect. Beat egg with 1 tbsp. flour until smooth.Stir in cheese.Add 1/2
  tsp. salt.Pour over casserole.Bake,uncovered,@ 375 degrees 30 minutes or
  longer,until top is toast brown.Serves 4.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: MICROWAVE BEEF STROGANOFF
 Categories: Beef, Microwave, Campbells
      Yield: 4 servings
 
      1 lb Boneless beef sirloin steak              Soup
    1/2 c  Chopped onion                     1/2 c  Sour cream
      1 cn (10 3/4 oz) Campbell's            1/2 ts Paprika
           Condensed Cream of Mushroom              Hot cooked noodles
 
  Freeze steak 1 hour to make slicing easier.Cut steak into very thin slices
  across the grain.In a 2 qt. microwave-safe casserole, combine beef and
  onion.Cover with lid;microwave on high 5 minutes or until beef is no longer
  pink,stirring once during cooking. In small bowl,stir soup until
  smooth;stir in sour cream and paprika.Add to beef,stirring to
  coat.Cover,microwave @ 50 percent power 3 minutes or until heated
  through.Serve over noodles.Makes about 3 1/2 cups or 4 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: MEDITERRANEAN STIR-FRIED BEEF
 Categories: Beef, Pasta
      Yield: 4 servings
 
    1/2 lb Boneless beef bottom round          2 ts Cornstarch
    1/2 c  Water                               2 cl Garlic, minced
    1/4 c  Red wine vinegar                    3 tb Olive or cooking oil
      2 ts Minced dried onion                  1 pk (16 oz) frozen loose pack
    1/4 ts Pepper                                   Broccoli, cauliflower and
    1/8 ts Ground red pepper                        Carrots
      6 oz Linguine                            1 c  Sliced fresh mushrooms
      2 tb Butter                                   Grated Parmesan cheese
 
  Partially freeze beef, thinly slice across grain into bite-size
  strips.Combine water, vinegar, onion, pepper and red pepper.Add meat, Mix
  well.Marinate 15 minutes @ room temperature.Cook pasta according to package
  directions.Drain;toss with butter.Keep warm. Drain meat,reserving
  marinade.Stir cornstarch into reserved marinade; set aside.Stir-fry garlic
  in 2 tbsp. oil for 30 seconds.Add meat;stir fry 3 minutes.Remove.Add
  remaining oil.Add frozen vegetables;stir-fry 4 minutes.Add
  mushrooms;stir-fry 1 minute.Stir marinade mixture;add to skillet.Return
  meat.Cook and stir until bubbly.Cook 2 minutes.Arrange pasta and meat on
  platter.Sprinkle with cheese.Serves 4.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: CHILLED FILLET OF BEEF WITH SOUR CREAM
 Categories: Beef
      Yield: 8 servings
 
      4 lb Trimmed beef fillet                 1 cl Garlic, minced
           Salt to taste                     3/4 lb Bacon, cut into 1" pieces
           Pepper to taste                   1/4 lb Mushrooms,sliced
      4 tb Butter,divided                      1 tb Grated onion
      1    Carrot, finely chopped          1 1/2 c  Sour cream
      1    Leek, white part only,              2 ts Horseradish
           Finely chopped                      1 tb Finely chopped parsley
      1    Rib celery, finely chopped          1 ts Thyme
      1 tb Vegetable oil                       1 ts Chervil
 
  Season beef with salt and pepper.Dot with 2 tbsp. butter.Melt remaining 2
  tbsp. butter in small roasting pan.Add carrot,leek and celery.Saute over
  low heat 8 minutes.Place beef in pan.Bake in preheated 500 degree oven 25
  minutes.Cool in pan juices 1 hour. In medium skillet,heat oil and
  garlic.Cook 1 minute.Add bacon. Saute until barely crisp.Drain on paper
  towels.Drain all but 3 tbsp. drippings.Add mushrooms.Cook over moderate
  heat 3 to 5 minutes.Remove,drain and set aside. Place cooled meat on
  cutting board,pouring pan juices into bowl. Add remaining ingredients to
  pan juices,blending well.Add bacon and mushrooms.Taste for seasoning.Cut
  wedge 1" wide and 1" deep along top length of beef.Remove long triangular
  wedge.Spoon stuffing evenly into cavity,filling with about 3 tbsp. of
  stuffing.Replace wedge.Chill.To serve,cut beef into 3/4" slices.Accompany
  with remaining stuffing.Serves 6 to 8.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: MARINATED FILET MIGNON
 Categories: Beef
      Yield: 4 servings
 
      4    Filets, 14 oz. each                 1 c  Brandy
      6    Mushrooms,sliced                    1 c  Burgundy
      2    Slices bacon, quartered             1 c  Vegetable oil
           Salt and pepper                   1/2 c  Butter
      1 ts Crushed black peppercorns           3 tb Flour
      3    Bay leaves                          2 c  Beef stock
    1/2 ts Allspice                            1 c  Marinade
      5    Cloves                             16    Whole mushrooms
 
  Make two slits in each filet,about 3" long and not quite to the
  underside.Stuff these with slices of mushroom,bacon pieces and salt and
  pepper.Make marinade in a 9 x 9 x 3" pan or dish by combining the
  peppercorns,bay leaves,allspice,cloves,brandy, burgundy and vegetable
  oil.Place prepared filets in this mixture and refrigerate for 24 hours or
  more. Remove and drain filets,when ready to cook.Grill according to
  taste,rare,medium or well done.To make a sauce to cover meat,melt the 1/2
  cup butter in a small saucepan.Stir in flour and brown. Blend in until
  smooth,the beef stock and 1 cup of marinade.Stir in mushrooms and heat
  through.Pour sauce over filets.Serves 4.Decorate with parsley and onion
  rings. Recipe is from Brennan's Restaurant in New Orleans.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: INDOOR MEAT STICKS
 Categories: Beef
      Yield: 4 servings
 
      1 lb Of sirloin                         12    Pearl onions
      1    Green pepper                      1/2 lb Mushrooms
      1    Zucchini                      

----------------------------------MARINADE----------------------------------
    1/2 c  Chopped onions                    1/2 ts Salt
      2 tb Sesame seeds                      1/4 ts Pepper
      2 tb Peanut oil                          2 tb Brown sugar
    1/2 c  Soy sauce                           1 ts Lemon juice
 
  Combine the marinade and set aside.Cut and cube the sirloin and add it to
  the marinade.Marinate for 2 to 3 hours.Preheat the oven to broil.Cut the
  green pepper into squares and the zucchini into small wheels. Arrange the
  meat on skewers and the green pepper,zucchini,onions and mushrooms on
  separate skewers.Broil the meat on a rack 4" from the heat.Brush with
  marinade and turn every 2 or 3 minutes.The meat should cook for about 10
  minutes and the vegetables for about 5 minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: BATTER UP BEEF PIE
 Categories: Beef, Pies
      Yield: 6 servings
 
      2 c  Cooked beef, cut into 1/2"        1/4 c  Butter
           Pieces                          1 1/2 c  Flour
    1/2 c  Chopped onion, saluted in           1 c  Grated Cheddar cheese
           Butter                              1 tb Dried minced onion
      1 c  Cooked carrots, cut in              1 tb Sugar
           Chunks                              2 ts Baking powder
      1 c  Cooked potatoes, cut in             1 ts Salt
           Chunks                          1 1/2 c  Milk
      1 c  Beef gravy                     
 
  Combine beef,onions,carrots,potatoes and gravy.Set aside.Melt in bottom of
  8" square baking dish in 350 degree oven.Combine remaining ingredients in
  mixing bowl.Stir until blended.Pour in baking dish. Pour beef mixture over
  batter.DO NOT STIR.Bake 1 hour and serve.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: HUNGARIAN BRANDY BEEF GOULASH
 Categories: Beef, Stews
      Yield: 6 servings
 
      3 lb Beef, first cut of the          2 1/2 c  Onion, cut into 1 1/2"
           Round or stew meat, cut in               Chunks
           1" cubes                          3/4 c  Brandy
  2 1/2 ts Salt                                1 cn (10 1/2 oz) beef consomme
    1/2 ts Pepper                            3/4 ts Marjoram,crumbled
      2 tb Paprika                           3/4 ts Caraway seeds
      2 tb Shortening,half butter          1 1/2 tb Cornstarch
 
  Toss beef with salt,pepper and paprika until coated.Heat shortening in
  large skillet or Dutch oven.Add meat;brown well over moderately hot
  heat.Stir in onions;cook 5 minutes.Remove from heat.Add 1/4 cup brandy;
  ignite.When flames die out,return to heat.Stir in consomme.Cover
  tightly;simmer until meat is tender, 1 to 1 1/2 hours.Add marjoram and
  caraway;cook 10 minutes.Blend cornstarch with remaining 1/2 cup brandy.
  Stir into stew.Simmer,stirring until liquid clears and thickens.Makes 5 to
  6 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: GLAZED CORNED BEEF
 Categories: Beef
      Yield: 8 servings
 
      3 lb Corned beef                         4 tb Prepared Dijon mustard
      1 c  Orange marmalade                    4 tb Brown sugar
 
  Place corned beef in large pot and cover with boiling water.Bring to a
  boil,lower heat,cover partially and simmer as slowly as possible for about
  3 hours or until very tender when tested with a fork. Preheat oven to 350
  degrees.Mix marmalade,mustard and sugar together in a small bowl.When meat
  is done,remove from pot and drain.Place meat on an oven proof serving dish
  and pour marmalade mixture over it, coating thoroughly. Bake beef for 30
  minutes or until glaze is crisp and brown.Serve hot or at room temperature
  with boiled cabbage,potatoes and or carrots. Serves 6 to 8.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: FRENCH RIB STEAK WITH MARROW AND RED WINE SAUCE
 Categories: Beef
      Yield: 4 servings
 
    1/4 lb Marrow from beef bones              5 tb Butter
      2    Rib steaks, about 1 1/2 lbs         3 tb Finely chopped shallots
           Salt to taste                   1 1/2 c  Dry red wine
           Fresh ground pepper                 1 tb Red wine vinegar
      1 tb Corn,peanut or vegetable          1/4 ts Sugar
           Oil                               1/2 c  Fresh or canned beef broth
 
  Cut the marrow crosswise into slices,1/2" thick.Put the pieces in a bowl
  and add cold water to cover.Set aside for 10 minutes or longer Sprinkle the
  meat on both sides with salt and pepper.Heat the oil in a heavy skillet
  large enough to hold both steaks.Add the steaks and cook about 10 minutes
  or until thoroughly browned and  scared on one side.Turn and continue
  cooking until  thoroughly  browned and scared, about 5 minutes.Cook about 5
  minutes longer,turning meat occasionally. Transfer the steaks to a warm
  platter and pour off all fat from the skillet.Add 1 tbsp. of butter to the
  skillet.When it melts,add the shallots,wine,vinegar and sugar.Cook over
  relatively high heat until the liquid is almost completely reduced,about 12
  minutes.Add the broth and any juices that may have accumulated around the
  steaks.Cook about 3 minutes and swirl in the remaining 4 tbsp. of butter.
  Meanwhile,drain the pieces of marrow and put them in a saucepan.Add cold
  water to cover and salt to taste.Bring to a simmer but do not boil.Cook as
  briefly as possible,only until the marrow is barely heated.If the marrow
  cooks longer,it will turn into liquid fat.Using a slotted spoon,transfer
  the marrow pieces to the sauce.Slice the steaks and serve with the marrow
  sauce on the side.Makes 4 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: CREAMY MEATBALL DINNER
 Categories: Meat balls, Microwave
      Yield: 4 servings
 
    1/2 c  Soft whole wheat bread                   Of mushroom soup
           Crumbs                            1/2    Cup apple juice or water
      1    Beaten egg                          2 tb Snipped parsley
      2 tb Milk                              1/2 ts Dried basil,crushed
      1 tb Chopped onion                       2 c  Frozen crinkle-cut carrots
    1/4 ts Salt                                2 tb Margarine or butter,melted
    3/4 lb Ground beef                       1/2 c  Brown rice, cooked
      1 cn (10 3/4 oz) condensed cream    
 
  Combine crumbs,egg,milk,onion and salt.Add beef;mix well.Shape mixture into
  20 meatballs;place in 15 x 10 x 1" pan.Bake,uncovered,in 375 degree oven 15
  minutes.Drain and cool. Combine soup,apple juice,parsley and basil;add
  meatballs and stir to coat.Divide rice among 4 shallow single-serving
  baking dishes.Top with 5 meatballs and some sauce.Place carrots at one end
  of dish; drizzle with margarine.Cover with moisture and vapor-proof wrap;
  freeze. To serve,bake,uncovered,in a 375 degree oven about 1 1/4 hours,or
  cook,covered,on 70 % powder (medium high) 10 to 12 minutes in the
  microwave,turning once.Makes 4 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: MEDALLIONS OF VEAL WITH PISTACHIO BUTTER SAUCE
 Categories: Veal, Sauces
      Yield: 10 servings
 
      2 tb Unsalted butter                          Temperature
      4 lb Boneless veal loin, trimmed              Salt and pepper
           And tied, at room             

---------------------------PISTACHIO BUTTER SAUCE---------------------------
    1/4 c  Finely chopped shallots             8 oz Cold unsalted butter, cut
    1/2 c  White Burgundy Wine                      Into 16 pieces
    1/4 c  White wine vinegar                  1 cl Garlic,peeled and mashed
    1/2 c  Water                             1/2 c  Coarsely chopped, toasted
    1/4 ts Salt                                     Pistachio nuts
    1/4 ts Freshly ground white pepper    
 
  Heat oven to 350 degrees.Melt 2 tbsp. butter in heavy roasting pan. Season
  veal with salt and pepper.Brown meat on all sides over medium high
  heat,about 5 minutes.Place in oven;roast about 30 minutes,until thermometer
  inserted in thickest portion registers 140 degrees.Baste with butter
  several times during roasting.Remove meat from oven,cover loosely with foil
  and allow to rest in warm place for 15 minutes before slicing.Slice into
  1/4" thick medallions and serve 2 per person with Pistachio Butter Sauce
  spooned over top.Serves 8 to 10.
  
  PISTACHIO BUTTER SAUCE
  
  In small,heavy saucepan,combine shallots,wine,vinegar,water,salt and
  pepper.Bring to boil.Reduce heat;simmer until mixture is reduced to about 2
  tbsp.Cool slightly.Over lowest possible heat,begin whisking in the pieces
  of cold butter,1 at a time.Do not add more butter until each piece is
  incorporated.The sauce will have the consistency of heavy cream after all
  the butter has been added.Whisk in the garlic and pistachios.Taste and
  adjust seasoning,if necessary.Makes about 1 1/2 cups.Sauce may be kept
  lukewarm in double boiler.At serving time, place over heat and whisk in 1
  tsp. cold water at a time until desired consistency is achieved.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: ORANGE AND SPICE POT ROAST
 Categories: Beef
      Yield: 8 servings
 
      4 lb Beef chuck pot roast                1 tb Dried parsley flakes
      2 tb Lemon juice                         1 ts Sugar
      1 ts Salt                              1/2 ts Ground cinnamon
      3    Slices bacon                        1 cl Garlic, minced
      1 cn (8 oz) stewed tomatoes              4    Whole cloves
      1 c  Orange juice                        1 sm Bay leaf
    2/3 c  Chopped onion                       2 tb All-purpose flour
    1/4 c  Snipped fresh parsley OR          1/4 c  Cold water
 
  Sprinkle roast with lemon juice and salt.In 12" ovenproof skillet, cook
  bacon until crisp.Remove from pan;crumble;set aside.Brown roast in
  drippings.Drain fat. In medium bowl,combine bacon,undrained tomatoes,orange
  juice,onion, parsley,sugar,cinnamon,garlic,cloves and bay leaf.Pour over
  roast. Bake,covered,@ 325 degrees 2 to 2 1/2 hours or until roast is
  tender. Transfer roast to serving platter;cover with foil. Remove cloves
  and bay leaf from pan juices.Mix flour in water.Add to pan juices.Cook and
  stir until thickened and bubbly.Cook and stir 1 minute more.Pass gravy with
  meat.Makes 6 to 8 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cola Roast
 Categories: Beef
      Yield: 8 servings
 
      1 ts Salt                              1/2 ts Pepper
    1/2 ts Garlic Powder                       4 lb Bottom Round Roast
      3 tb Vegetable Oil                      12 oz Chili Sauce
     12 oz Cola Flavored                       2 tb Hot Pepper Sauce
           Carbonated Beverage                 2 tb Worcestershire Sauce
 
    Preheat oven to 325 degrees. In a small bowl, combine the salt, pepper,
  and garlic powder; rub over the surface of the roast. In a Dutch oven, heat
  the oil to hot and brown roast on both sides. Transfer roast to roasting
  pan. Combine all the remaining ingredients; pour over roast. Cover and
  roast for 2 1/2 to 3 hours until tender.
  
  Source: The Mr. Food Cookbook OOH it's so GOOD!!
 
-----
 
---------- 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, Holiday, Desserts
      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: Zinfandeli's Tortilla Soup - S.A. Express - Arlene Lightsey
 Categories: Soups, Mexican, Texas, Desserts
      Yield: 8 servings
 
      1 tb Vegetable Oil (or two)          1 1/2 ts Garlic, fresh, chopped
      8    Corn Tortillas, chop coarse         2 c  Onion puree
      1 ts Cayenne pepper                      2 tb Cumin powder
      3    Bay Leaves                        3/4 c  Tomato Paste
  1 1/2 tb Chicken Base (See note)           1/2 c  Water
    1/4 c  Cilantro, fresh, chopped            2 tb Epazote, chopped
      1    Salt to taste                       1    White pepper to taste
      2    Chicken breasts, cook & dice        1    Chopped Avocado
      1    Corn Tortilla strips, fried         1    Shredded Monterey Jack
 
  Garnish Notes:  Chicken breasts should be cooked and diced.
                  Corn Tortilla strips should be deep fried.
  
  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.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Boudin Blanc I - (Sausage-Making Cookbook)
 Categories: French, Pork
      Yield: 5 servings
 
  2 1/2 lb Pork butt, fine ground          2 1/2 lb Chicken breast, fine ground
      2 tb Salt                                3 ts White Pepper
      3 ts Quatre-epices                      20    Eggs
      6 tb Rice flour                          6 c  Milk
 
  Mix flour and milk thoroughly.     Avoid lumps.    See recipe for
  Quatre-epices
  
  Author: Jerry Predika
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pour la France's Fudge Caramel Cake - Express News
 Categories: Cakes, Texas, Desserts, Sauces
      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: Baked Chicken Salad (Oster Kitchen Center Cookbook)
 Categories: Cheese/eggs, Casseroles, Main dish, Poultry
      Yield: 4 servings
 
      2 c  Chicken -cooked, diced            1/2 c  Mayonnaise
  1 1/2 c  Celery - diced                      1    Lemon slice - peeled
    1/2 c  Almonds - blanched                1/2    Onion - small
      4 c  Potato chips - whole                1 c  Cheddar cheese cubes
 
    Heat oven to 375F.  Grease a 2-quart casserole.  Put chicken and celery
  into casserole.  Blender - chop nuts and add to chicken.  Put 2 cups of
  potato chips into blender container, cover and process 4 cycles at (stir).
  Empty onto wax paper and set aside.  Repeat with remaining chips.  Put
  remaining ingredients into container, cover and process at (blend) until
  smooth.  Add to chicken and mix well.  Sprinkle potato chip crumbs over top
  and bake for 30 minutes.
  
  A cycle is defined as a 1 second pulse operation with a pause for food to
  settle before repeating.
 
-----
 
---------- 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: Sam Arnold's Cowboy Pot Roast
 Categories: Main dish, Meats
      Yield: 4 servings
 
      3 lb Pot Roast                           1 ts Sugar
      2 tb Margarine; OR                       6 oz Apricots; Dried, 1 Pkg
      2 tb Canola Oil; Puritan                 1 ts Lemon Peel; Grated
    1/2    White Onion; Md, Chopped                 Salt & Pepper; To Taste
  1 1/4 c  Beef Stock                               Leeks; White Only, *
 
  *    Blanch the leeks with boiling water and then slice them.
  
  Cut the pot roast into small cubes (about 1-inch in size).  Put a casserole
  over medium-high heat on the stove top with the margarine or oil and the
  chopped onions to brown and caramelize.  When the onions are transparent
  and browned, add the meat to quickly brown.  Add the beef stock, apricots,
  lemon peel and sugar, reduce the heat and simmer for 15 minutes. Heat the
  oven to 350 degrees F. and add the drained blanched leeks to the pot and
  adjust the salt and pepper to taste.  Bake in the oven for 2 hours or until
  beef is tender.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Sausage, Cheese, and Egg Casserole
 Categories: Breakfast, Eggs, Casseroles
      Yield: 6 servings
 
     12 c  Herb seasoned croutons              1 cn Cream of mushroom soup
  1 1/2 lb Mild bulk sausage                   2 c  Grated sharp cheddar cheese
      4    Eggs                              3/4 ts Dry mustard
  2 1/2 c  Milk                                1    Dash of pepper
    1/2 ts Salt                              1/2 c  Milk
 
  Place croutons on bottom of greased casserole, top with 1 1/2 cups of
  cheese.  Brown and drain sausage, put on top of cheese.  Beat eggs with
  milk and seasonings, pour over top.  Refrigerate overnight. Next Day:
  Dilute soup with 1/2 cup milk.  Pour over and spread remaining 1/2 cup of
  cheese on top.  Bake at 300 F. for 1 1/2 hours.
 
-----
 
---------- 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: Saffron Rice
 Categories: Rice
      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: Indian, Sauces
      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: 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, Desserts
      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: Figue Vert (Green Banana) Gratin
 Categories: Vegetables, Side dish
      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.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Banana Flambie
 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: Cakun, Shellfish, Stews
      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: Marinated Beef
 Categories: Beef
      Yield: 4 servings
 
      1 lb Boneless beef sirloin steak       1/2    Green bell pepper cut into
           Cut into 1" cubes                        4 pieces
      2 tb Lemon juice                       1/2    Red bell pepper cut into 4
      2 tb Grated onion                             Pieces
      2 tb Red wine vinegar                  1/2    Yellow bell pepper cut into
      2 tb Vegetable oil                            4 pieces
    1/4 ts Ground cumin                        4 sm Onions, parboiled
    1/4 ts Garlic powder                            Salt and pepper to taste
    1/4 ts Crushed red pepper             
 
  Combine lemon juice,onion,vinegar,oil,cumin,garlic powder and red pepper in
  bowl.Add beef cubes,stirring to coat.Thread beef cubes and pepper pieces
  onto 4 skewers,adding 1 onion to each.Place kabobs on rack in broiler so
  surface of meat is 3 to 4" from heat.Broil 12 to 15 minutes,turning
  occasionally,to desired doneness.Season with salt and pepper to taste.Makes
  4 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: WESTERN LIGHT BROIL WITH VEGETABLES
 Categories: Beef
      Yield: 4 servings
 
      1 lb Beef top round or boneless        1/4 ts Garlic powder
           Sirloin steak,cut 1" thick          6 oz Asparagus tips, blanched
    1/2 c  Light soy sauce                          (2 1/2" long)
      2 tb Honey                             3/4 c  Diagonally cut carrots,
      2 tb Lemon juice                              Blanched
      2    Green onions, finely              1/2 c  Frozen peas,blanched
           Chopped                             4    Tomato roses,if desired
 
  Combine soy sauce,honey,lemon juice,onions and garlic powder.Pour marinade
  over steak,turning to coat.Marinate in refrigerator,6 to 8 hours,turning
  occasionally.Pour off marinade;discard.Place steak on rack in broiler pan
  so surface of meat is 3 to 4" from heat.Broil 16 to 20 minutes to
  medium-rare,turning once.Keep steak warm.Meanwhile, arrange an equal amount
  of each vegetable,in spoke fashion,on four dinner plates.Carve steak into
  1/4" thick slices.Arrange 4 slices of beef over vegetables.Top with a
  tomato rose,if desired.Makes 4 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: DINER MEAT LOAF
 Categories: Meatloaf
      Yield: 6 servings
 
  1 1/2 lb Ground beef                     1 1/2 ts Salt
      1 c  Soft bread crumbs                 1/4 ts Pepper
    3/4 c  Milk                              1/4 ts Oregano
    1/2 c  Chopped onions                      1 sm Can tomato sauce
    1/2 c  Parmesan cheese                     3    Slices Mozzarella cheese
      1    Egg, slightly beaten           
 
  Heat oven to 350 degrees.Combine all ingredients except tomato sauce and
  Mozzarella cheese.Mix lightly.In a 10 x 6" loaf pan, shape loaf.Bake 1 1/2
  to 2 hours.Drain excess fat.Pour tomato sauce over loaf during last 1/2
  hour of baking time.Place Mozzarella cheese on top.Bake 5 to 10
  minutes.Serves 4 to 6.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: DINER GOULASH
 Categories: Stews
      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: RED FLANNEL HASH
 Categories: Beef
      Yield: 6 servings
 
    1/2 lb Beets,trimmed                       3 tb Chopped fresh parsley
      2 md Potatoes,peeled                 2 1/2 tb Butter
      3 c  Cubed cooked corned beef            1 ts Worcestershire sauce
      2    Carrots, peeled and finely          1 ts Hot pepper sauce
           Chopped                           1/4 c  Tomato juice
      1 sm Green pepper,finely chopped              Salt and pepper to taste
      1 lg Onion, finely chopped               6    Poached eggs
      1 sm Clove garlic,minced            
 
  Place beets in saucepan,cover with cold,unsalted water and slowly heat to
  boiling.Reduce heat and simmer until barely tender,about 35 minutes.Drain
  under cold water.Remove skins,cube and place in large bowl. Cook potatoes
  in boiling salted water for 10 minutes.Drain.Cool slightly,cube and add to
  beets.Add corned beef,carrots,green pepper, onion,garlic and parsley.Mix
  well. Melt butter in 10" oven proof skillet.Press mixture into skillet and
  cook,uncovered,6 minutes.Stir in Worcestershire sauce,hot pepper
  sauce,tomato juice and salt and pepper to taste.Cook,without stirring, 30
  minutes.Preheat oven to 350 degrees. Using two large spatulas,flip the
  mixture over and place skillet in oven.Bake until the potatoes are brown
  and tender,about 30 minutes. Top with poached eggs.Serves 4 to 6.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: BEEF AND TOFU
 Categories: Beef
      Yield: 4 servings
 
      1 c  Beef broth                          1 cl Garlic minced
      1 tb Cornstarch                          2 c  Shredded Chinese cabbage
      2 tb Water                             1/2 lb Tofu, cut into 1/2" cubes
      1 ts Brown sugar                         3 c  Hot cooked rice
      2 tb Oil                                 2    Green onions with tops,
    1/2 lb Lean ground beef                         Sliced
 
  Bring broth to a boiling medium sauce pan.Combine cornstarch and water in a
  small bowl.Set aside.Heat oil in wok over high heat.Add beef.Stir fry until
  no longer pink,breaking larger pieces with a wooden spoon.Add garlic and
  Chinese cabbage.Stir fry about 1 minute.Reduce heat and add broth
  mixture;stir until thickened.Add tofu;gently stir until heated,about 1
  minute.Spoon tofu mixture over rice and garnish with green onions.Serves 4.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: VEAL PAPRIKA
 Categories: Veal
      Yield: 4 servings
 
      1 lb Boneless veal stew meat           1/2 ts Salt
      8 oz Fresh mushrooms,sliced            1/4 ts Pepper
      1 c  Chicken broth,divided use                Dash caraway seed
      1 lg Onion,finely chopped                3 tb Flour
      1 ts Paprika                           1/2 c  Sour cream
 
  In a 2 qt. casserole,combine veal,mushrooms,1/2 cup broth,onion,
  paprika,salt,pepper and caraway seeds.Cover with lid or plastic
  wrap.Microwave on high 7 minutes;stir.Stirring midway through
  cooking,microwave on 50% (medium) 21 minutes. Blend flour with remaining
  1/2 cup broth until smooth.Stir into casserole.Microwave on high 2 to 3
  minutes or until sauce thickens. Blend in sour cream;let stand 2
  minutes.Serve over cooked noodles and sprinkle with additional paprika or
  chopped fresh parsley.Makes 4 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: SPICY MU SHU BEEF ROLL-UPS
 Categories: Chinese, Beef
      Yield: 4 servings
 
      1 lb Shaved roast beef                   2 c  Shredded fresh spinach
      1 c  Orange marmalade                         Leaves, lightly packed
    1/2 c  Hot picante salsa                   1 c  Thinly sliced fresh
      1 ts Grated gingerroot                        Mushrooms
      8    Flour tortillas,                  1/2 c  Thinly sliced green onions
           9" diameter                              Green onion brushes (opt)
    1/2 c  Sliced unblanched almonds      
 
  Divide beef into 8 equal portions;cover and set aside.Combine
  marmalade,salsa and gingerroot in small saucepan.Cook and stir over low
  heat until warm. Soften tortillas according to package directions.Spread
  about 1 - tbsp. marmalade mixture on 1 side of each tortilla;sprinkle with
  almonds.Top with beef,spinach,mushrooms and green onions, dividing evenly
  among tortillas;roll up.Arrange roll-ups in 15 1/2 x 10 1/2 x 1" jelly roll
  pan;cover tightly with aluminum foil. Bake @ 350 degrees 15 minutes or
  until heated through.To serve, arrange 2 roll-ups on each plate;garnish
  with green onion brush. pass remaining marmalade mixture.Makes 4 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: BOURBON MARINATED STEAKS
 Categories: Beef
      Yield: 6 servings
 
      6    1 to 1 1/4" thick T-bone,         1/4 c  Worcestershire sauce or
           Porterhouse or New York                  Commercial steak sauce
           Strips                              6    Garlic cloves, crushed
    1/3 c  High quality bourbon                     Freshly ground pepper,to
    3/4 c  Olive oil                                Taste
 
  Place the steaks in a glass or ceramic bowl.Mix marinade ingredients and
  pour over the steaks.Marinate the steaks,covered and refrigerated, for 2 to
  3 hours,turning them occasionally.Remove from refrigerator 20 to 30 minutes
  before cooking. Cook steaks over a hot fire,2 minutes on each side for
  rare,3 minutes on each side for medium.Brush with the remaining marinade
  until done. Discard any unused marinade.Total cooking time: 4 to 8
  minutes,depending on rareness.Serves 6.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: ITALIAN BEEF
 Categories: Italian, Beef
      Yield: 14 servings
 
     10 lb Round or rump roast                 1 tb Oregano
    1/2 c  Vinegar                             1 sm Onion,diced
      2 tb Worcestershire sauce                     Salt
      1 cl Garlic,minced                            Pepper

-----------------------------------SAUCE-----------------------------------
  7 3/4 c  Water                               1 pk Italian Dressing Mix
      3    Beef bouillon cubes                 2 ts Basil
      8 tb Worcestershire sauce                1 pk Au Jus Mix
      4 ts Oregano                        
 
  Mix vinegar,2 tbsp. Worcestershire sauce,1 tbsp. oregano and the garlic.
  Pour over seasoned meat,slicing onion on top.Cover lightly; roast @ 350
  degrees 3 hours or until done.Slice when cool. Before serving,combine sauce
  ingredients;bring to boil.Cool 10 minutes,then add sliced beef.Serve on
  poorboy buns.May be refrigerated 2 to 3 weeks.Makes 10 to 16 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: BEEF RIB EYE ROAST WITH RED WINE MUSHROOM SAUCE
 Categories: Beef
      Yield: 8 servings
 
      1    3 lb. boneless beef rib eye         1 tb Cornstarch
           Roast                               1 cn (13 3/4 oz) single strength
    3/4 ts Salt,divided                             Beef broth
    1/2 ts Pepper,divided                      1 cn (4 oz) mushroom pieces and
    1/2 c  Chopped onion                            Stems, drained
    1/2 c  Dry red wine                        1 tb Chopped parsley
 
  About 1 1/2 hours before serving:Sprinkle roast with 1/2 tsp. salt and 1/4
  tsp. pepper.Place boneless beef rib eye roast,fat side up,on rack in open
  roasting pan.Insert meat thermometer so bulb is centered in thickest
  part,but not resting in fat.Do not add water.Do not cover. Roast in 350
  degree oven to desired degree of doneness.Allow 18 to 20 minutes for
  rare;20 to 22 minutes for medium. About 15 minutes before serving,remove
  roast when meat thermometer registers 135 degrees for rare;155 degrees for
  medium.Tent with aluminum foil;allow roast to "stand" 15 minutes in warm
  place before carving. Roast should continue to rise about 5 degrees in
  temperature to 140 degrees for rare,160 degrees for medium. While roast is
  standing,remove rack from roasting pan;skim fat.Add onions to pan
  drippings;place roasting pan over medium high heat on top of range.Cook
  onions,stirring occasionally,until tender,about 3 minutes.Add wine;bring to
  boil;cook about 3 minutes or until thickened. Combine cornstarch and
  remaining,salt and pepper.Gradually,add beef broth to cornstarch
  mixture,stirring constantly;add to wine mixture in roasting pan.Continue
  cooking.Stir in mushrooms and parsley.Pour into serving container.Carve rib
  eye roast into thin slices.Serve with Red Wine and Mushroom Sauce.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: LEMON MARINATED SIRLOIN STEAK
 Categories: Beef
      Yield: 6 servings
 
      1    2 lb. sirloin steak, cut 2          4 ts Sugar
           To 2 1/2" thick                 1 1/2 ts Salt
      1 ts Finely shredded lemon peel          1 ts Worcestershire sauce
    1/2 c  Lemon juice                         1 ts Prepared mustard
    1/3 c  Cooking oil                       1/8 ts Pepper
      2 tb Sliced green onion             
 
  Score fat edges of steak.Place meat in a shallow baking dish.Combine
  remaining ingredients.Pour over steak.Cover;let stand 4 hours in the
  refrigerator or overnight,turning steak several times. Remove steak from
  marinade,reserving marinade.Pat excess moisture from steak with paper
  towels. Grill steak over medium-hot coals 17 to 20 minutes.Turn;cook 15 to
  17 minutes more for medium-rare.Heat reserved marinade on grill. Remove
  steak to serving platter.Carve steak across the grain;spoon marinade over
  slices.Makes 6 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: ORIENTAL BEEF SHORT RIB BARBECUE
 Categories: Oriental, Beef
      Yield: 6 servings
 
      4 lb Beef short ribs, trimmed        1 1/2 tb Toasted sesame seeds,
           Of excess fat and cut                    Crushed
           Crosswise no more than 3/8          1 tb Minced garlic
           To 1/2" thick                       1 tb Grated fresh ginger root
    2/3 c  Thinly sliced green onions        1/2 ts Ground red pepper
    1/2 c  Soy sauce                         1/8 ts Freshly ground Szechuan
    1/2 c  Water                                    Peppercorns
    1/4 c  Oriental dark roasted                    Fresh red chili peppers
           Sesame oil                               Green onions
  2 1/2 tb Packed brown sugar                       Radish Roses
 
  Combine sliced green onions,soy sauce,water,sesame oil,brown sugar,sesame
  seeds,garlic,ginger,red pepper and Szechuan peppercorns.Place ribs and
  marinade in plastic bag or utility dish, turning to coat.Close bag securely
  or cover dish;marinate in refrigerator 4 to 6 hours,turning
  occasionally.Remove ribs from marinade;reserve marinade.Place ribs on grid
  over medium coals. Broil 5 to 6 minutes.Turn ribs over;brush or spoon on
  marinade 1 time.Cover;continue cooking 5 to 6 minutes or until desired
  degree of doneness.Place ribs on platter;garnish with chili peppers,green
  onions and radish roses.Makes 6 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: BRISKET WITH PEPPERCORNS
 Categories: Beef
      Yield: 8 servings
 
      1    Beef brisket, trimmed of            1 c  Water
           Fat                                 1 c  Cracked black peppercorns
      1 c  Soy sauce                                Corn Oil
 
  Marinate brisket in soy sauce and water for 24 hours.Before cooking,rinse
  in water,blot dry.Spread cracked peppercorns on counter,oil one side of
  brisket and press oiled side onto peppercorns.Peppercorns should completely
  coat one side of brisket. Place brisket on broiler pan,peppercorn side up
  and broil for 10 minutes so that peppercorns are charred.Then,without
  turning meat, lower rack and roast the brisket at 325 degrees for 10
  minutes (rare) to 20 minutes (medium rare).Allow to cool.Serve,thinly
  sliced,at room temperature.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: JUDY'S SWEDISH MEATBALLS
 Categories: Meat balls
      Yield: 60 servings
 
    1/2 c  Fine dry bread crumbs             1/8 ts Nutmeg
    2/3 c  Milk or water                     1/3 lb Ground beef
      1    Egg                               1/3 lb Ground pork
      2 tb Minced onion                      1/3 lb Ground veal
  1 1/4 ts Salt                                2 tb Butter or margarine
    1/8 ts Pepper                            1/4 c  Water
 
  Stir bread crumbs into milk or water;mix well.Beat in unbeaten egg and
  minced  onion.Add  salt,pepper,nutmeg  and  ground  beef;mix thoroughly.
  Divide meat mixture into 50 to 60 even portions.Shape into small balls Melt
  butter or margarine in skillet.Add meatballs;brown thorough- ly, shaking
  pan occasionally to keep balls round.Add water;cover skillet. Simmer 20
  minutes.Yield: 50 to 60 small meatballs.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: SESAME BEEF STRIPS
 Categories: Beef, Microwave
      Yield: 4 servings
 
      1 lb Beef flank steak                    1 ts Sugar
      4    Finely chopped green onions         1 pk (16 oz) frozen Oriental
           (about 1/3 cup)                          Vegetable combination,
    1/4 c  Soy sauce                                Cooked
      2 tb Toasted sesame seeds                     Cherry tomatoes
      2 tb Rice wine or dry sherry                  Parsley sprigs
 
   Partially freeze steak to firm.Slice steak,diagonally,across the grain
  into 1/4" strips.Combine green onions,soy sauce,sesame seeds, rice wine and
  sugar.Place beef strips and marinade in plastic bag or utility
  dish,stirring to coat.Close bag securely or cover dish. Stirring
  once,marinate in refrigerator 30 minutes. Remove beef from marinade;reserve
  marinade.Thread beef strips loosely (weaving back and forth) on eight (9 to
  10") bamboo skewers. Arrange skewers,not touching each other,in a 1 1/2 qt.
  rectangular microwave baking dish.Brush with reserved marinade;cover with
  waxed paper.Turning skewers over midway through cooking (bring inside to
  outside),microwave on high for 4 minutes.Rearrange skewers again and
  microwave on high 1 minute or until beef is slightly pink.(Do not
  overcook.)Let stand,covered,2 minutes.Serve skewered beef strips on bed of
  cooked Oriental vegetables.Garnish with cherry tomatoes and parsley.Makes 4
  servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: DANISH MEAT BALLS
 Categories: Meat balls
      Yield: 30 servings
 
      1 lb Hamburger                         1/8 ts Pepper
    1/3 c  Catsup                                   3-4 dashes tabasco
      2 ts Worcestershire sauce              1/2    Green pepper (minced fine)
    1/2 ts Salt                          

-----------------------------------SAUCE-----------------------------------
    3/4 c  Catsup                              1 ts Pepper
    1/2 c  Water                                    3-4 dashes tabasco
    1/4 c  Cider vinegar                       2 ts Soy sauce
      3 tb Brown sugar                         2 ts Sugar
  1 1/2 ts Salt                           
 
  Mix well & form into balls the size of walnuts. Cook over low heat until
  done but not brown. Danish meat ball sauce: Simmer approximately 20
  minutes.Pour over meat balls.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: BAKED BURGUNDY BEEF
 Categories: Beef
      Yield: 6 servings
 
      2 lb Cubed chuck roast                 1/4 c  Fine dry bread crumbs
      1 c  Burgundy                            1    Bay leaf
      1 cn (10 1/2 oz.) condensed                   Buttered noodles
           Onion soup                     
 
  350 degree oven Time to prepare - 3 hours In casserole thoroughly combine
  ingredients.Cover and bake 2 1/2 to 3 hours,until tender and sauce has
  thickened.Serve over noodles.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: SAUERBRATIN MEATBALLS
 Categories: Meat balls
      Yield: 30 servings
 
      1 lb Ground beef                         1 ts Salt & pepper
    1/2 c  Chopped onions                    2/3 c  Condensed milk
 
  Make meatballs, brown in 2- tsp. butter.Add 1 1/2- cups water, 3- tbsp.
  catsup,1 1/2- tbsp. brown sugar,8- peppercorns (tie in small bag)1- bay
  leaf,1/2 tsp. salt, 9- crumbled ginger snap cookies.Cover skillet,cook at
  low heat 1/2 to 3/4 hour. Serve over mashed potatoes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: FAST MEAT LOAF PATTIES
 Categories: Meatloaf
      Yield: 8 servings
 
      2 lb Ground beef                         1    Egg
    1/2 c  Catsup                            1/2 ts Celery salt
    1/2 c  Diced onions                      1/2 ts Garlic salt
    1/2 c  Oat meal                            1    Dash salt & pepper
    1/2 c  Milk                           
 
  Mix into patties of desired size (at least 1/2 inch thick). Place to short
  strips of bacon on top and bake @ 375 degrees for about 25 minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: ROAST IN FOIL
 Categories: Beef
      Yield: 12 servings
 
      1    Rump roast ( 4 - 4 1/2              1 pk Onion soup mix
           Lbs.)                             1/3 c  Red wine
 
  Mix onion soup & red wine.Place rump roast in aluminum foil. Pour onion &
  wine over meat.Seal aluminum foil.Bake @ 300 degrees for 5 hours. DON'T
  PEEK!
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: BURGUNDY OVEN BEEF STEW
 Categories: Stews
      Yield: 8 servings
 
      2 tb Soy sauce                           1 cl Garlic,minced
      2 tb Flour                             1/4 ts Pepper
      2 lb Beef stew meat                    1/4 ts Marjoram
      4    Carrots                           1/4 ts Thyme
      2 lg Onions                              1 c  Dry red wine
      1 c  Thinly sliced celery                1 c  Sliced fresh mushrooms
 
  Blend sauce with flour in 3 qt. baking dish.Cut meat into cubes,add to
  sauce mixture. Cut carrots into chunks,slice onions,and add along with
  celery,garlic,pepper,marjoram, thyme,and red wine;add to meat.Oven simmer @
  325 degrees for 1 hour.Then add mushrooms and bake 1 1/2 hours or until
  tender.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: BUN LESS SUPER BOWL BURGER
 Categories: Hamburger
      Yield: 1 servings
 
    1/2 lb Lean ground beef                    3 ts Margarine or butter
      2 md Onions                                   Seasoned salt and pepper
 
  Make 4 rounded burgers.Peel and slice onions.Melt margarine or butter in
  skillet and add onions,frying and stirring for about 5 minutes. Remove
  then.Put burgers into skillet and brown on all sides over medium heat for
  approximately 10 minutes.Turn down heat and add cooked onions,salt and
  pepper.Serve smothered with onions. (Recommend meal served with 12 ounces
  of selected barley,malt,rice, hops and water.)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: CORN BEEF WITH COLCANNON POTATOES
 Categories: Beef
      Yield: 6 servings
 
           Corned beef for Oven                3 c  Hot, seasoned mashed
           Roasting                                 Potatoes
      4 c  Shredded cabbage                         Chopped parsley (opt)
      1 c  Chopped onion                  
 
  Prepare corned beef according to package directions.Toward the end of the
  roasting,cook the cabbage and onion in a small amount of boiling salted
  water for 15 minutes.Drain.Stir into mashed potatoes.Garnish with chopped
  parsley,if desired.Serves 6.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: ORIENTAL SPICY ORANGE BEEF
 Categories: Chinese, Beef
      Yield: 4 servings
 
      1 lb Beef flank or round steak           1 c  Cool beef broth
      2 tb Corn oil                          1/4 c  Soy sauce
    1/4 c  Slivered orange peel              1/4 c  Dry sherry
      1 cl Minced garlic                     1/4 c  Orange marmalade
    1/2 ts Ground ginger                     1/2 ts Crushed dried red pepper
      2 tb Corn starch                    
 
  In Wok medium heat oil: Add meat 1/3 at a time.Stir fry 3 minutes or until
  browned. Return all beef to Wok. Add: peel, garlic and ginger. Stir fry 1
  minute. Stir together: corn starch, beef broth, soy sauce, sherry,
  marmalade and pepper. Stir into beef. Stirring constantly, bring to boil
  over medium heat. Boil 1 minute. Serve over rice. Serves 4.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: BEEF BURGER MIGNON
 Categories: Beef
      Yield: 6 servings
 
-----------------------------------FILETS-----------------------------------
  1 1/2 lb Ground round steak,ground           1 tb Worcestershire sauce
           Twice                             1/4 c  Beef bouillon
    1/2 c  Soft bread crumbs                   6 tb Butter
      3 tb Minced scallions                    1 ts Seasoned salt
      2 tb Minced parsley                      6    Mushroom caps, for serving
    1/8 ts Fresh ground pepper           

-----------------------------------SAUCE-----------------------------------
    1/4 c  Butter                            1/8 ts Salt
    1/4 c  Minced parsley                      2 tb Ketchup
      1 cl Garlic,minced                     1/4 c  Red wine
    1/2 ts Lemon juice                       1/2 c  Beef bouillon
    1/4 ts Crushed rosemary                    6    Toast points for serving

----------------------------------GARNISH----------------------------------
           Onion ruffles                            Parsley
           Carrot curls                   
 
  Combine all filet ingredients except butter and seasoned salt. Shape into
  six patties 1 1/2 inches thick.Press 1 teaspoon of the butter into center
  of each enclosing well.Wrap a strip of foil,1 1/2 inches
  wide,around,folding over ends to secure. Sprinkle both sides with seasoned
  salt.Chill while preparing mushrooms and sauce.
  
  Melt 1 tablespoon of butter in medium fry pan.Saute mushroom caps.Set
  aside.Wipe out pan for sauce.
  
  Make sauce by combining all ingredients and simmer 10 minutes, until
  slightly thickened.Keep warm.
  
  Heat remaining butter about 4 tablespoons in large heavy fry pan.Cook
  filets 3 to 3 1/2 minutes on each side,slightly pink in center.Remove foil
  strips.Place on toast points on serving plate.Spoon on sauce and top with
  mushroom caps.Garnish. Serves 6.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: RHUBARB - BE CUED BEEF RIBS
 Categories: Beef
      Yield: 6 servings
 
      4 lb Lean,meaty beef short ribs        1/2 ts Seasoned salt
    1/2 c  Water                         

-------------------------------BARBECUE SAUCE-------------------------------
      1 c  Sliced rhubarb                    3/4 c  Rose wine
      1    Envelope onion soup mix           1/3 c  Water
           (1 1/2 oz.)                       1/2 ts Basil
    1/3 c  Honey                             1/8 ts Pepper
    1/3 c  Chili sauce                   

----------------------------------GARNISH----------------------------------
           Red onion                                Greens
 
  Place ribs in 9 X 13" pan. Add 1/2 cup water.Sprinkle with seasoned
  salt.Cover with foil.Bake @ 350 degrees for two hours. Meanwhile,combine
  remaining ingredients except garnish in a sauce pan.Simmer 1/2 hour.Pour
  over ribs.Bake another 1/2 hour uncovered.Baste several times. Place on
  serving platter. Garnish.Serves 6.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: "LICKING' GOOD" BEEF STEAK
 Categories: Beef
      Yield: 6 servings
 
      2 lb Round steak                         1 cn Beer
      3 tb Oil                                 3 tb Brown sugar
      4    Lemon slices                        1 tb Parsley flakes
      3 md Sliced onions                       2 ts Thyme
      2 cl Minced garlic                            Salt and pepper to taste
    1/2 c  Flour                               8 oz Cooked broad noodles OR
      1 cn Beef bouillon                       2 c  Cooked rice

----------------------------------GARNISH----------------------------------
           Green pepper slices                      Cherry tomatoes
           Fresh parsley                  
 
  Cut steak into serving size pieces.Brown on both sides in 3 tablespoons oil
  to which you have added lemon slices. Remove steak to pan large enough in
  which to bake it. Layer onions and garlic over meat.Sprinkle flour over
  top. Now combine bouillon,beer,sugar,parsley flakes,thyme,salt and
  pepper.Pour over steak and bake uncovered in 325 degree oven for 3
  hours.Serve over cooked broad noodles or cooked rice.Garnish with green
  pepper slices,fresh parsley and cherry tomatoes.Serves 5 - 6.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: BEEF GOULASH
 Categories: Stews
      Yield: 4 servings
 
      1 lb Beef stew meat, cut into            1 tb Paprika
           1" cubes                          1/4 ts Salt
      1 md Onion,chopped                     1/4 ts Caraway seed
      2 ts Cooking oil                       1/4 ts Pepper
      1 cn Beer (1 1/2 cups)                   3    Potatoes (about 1 lb.)
    3/4 c  Water                               1 cn (8 oz) sauerkraut
    1/4 c  Tomato paste                        2 tb Snipped parsley
 
  In a Dutch oven cook meat and onion in hot oil until meat is brown.Add the
  beer,water,tomato paste,paprika,salt,caraway seed and pepper.Cover;simmer 1
  1/4 to 1 1/2 hours. Meanwhile, cut potatoes into 1" pieces.Add
  potatoes,UNDRAINED sauerkraut, and parsley to skillet.Cook,covered,about 20
  minutes or until vegetables are tender.Cook,uncovered,10 minutes more or
  until mixture is thickened and most of the liquid is evaporated. Serves 4.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: TOP OF STOVE MEATLOAF
 Categories: Meatloaf
      Yield: 2 servings
 
    1/2 lb Ground beef (about 1 cup          1/2 ts Salt
           Lightly packed)                          Pepper as desired
      2 tb Uncooked rolled oats              1/4 c  Water
      1 tb Finely chopped onion              1/2 c  Tomato sauce
      3 tb Milk                           
 
  Put first 6 ingredients in bowl;mix well.Shape into 2 loaves. Brown loaves
  on all sides in greased fry pan over medium heat. Pour off fat.Add
  water.Pour tomato sauce over loaves.Cover and cook over low heat 30
  minutes.Add more water during cooking if needed.Serves 2.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: SWEET - SOUR MEAT
 Categories: Poultry, Beef, Pork
      Yield: 2 servings
 
      1 sm Green pepper                        2 tb Vinegar
      1 tb Fat or oil                          1 tb Soy sauce
      2 tb Sugar                               3 tb Raisins
      1 tb Cornstarch                        2/3 c  Cut-up cooked chicken,
    2/3 c  Chicken, turkey or meat                  Turkey, beef or pork
           Broth                          
 
   Cut green pepper in 1" pieces.Cook slowly in fat or oil in a heated fry
  pan about 10 minutes,until tender.Mix sugar and cornstarch.Mix in
  broth,vinegar and soy sauce;add to green pepper.Cook over medium
  heat,stirring until sauce is clear and thickened.Add meat and
  raisins.Heat.Serves 2.
 
-----
 
---------- 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: STUFFED GREEN PEPPERS (Oven Bag)
 Categories: Hamburger
      Yield: 6 servings
 
      1 tb Flour                           1 1/2 lb Ground beef
      4 cn (6 oz. each) tomato paste           1 c  Grated Cheddar cheese
      1 c  Water                           1 1/2 c  Cooked rice
      1 tb Sugar                           1 1/2 ts Salt
    1/2 c  Chopped onion                     1/4 ts Pepper
      1 cl Garlic,minced                       6 md Green peppers
 
  Preheat oven to 350 degrees.Place large size (14 X 20") oven cooking bag in
  12 X 8 X 2 baking dish.In small bowl,combine flour, tomato paste,water and
  sugar.Reserve 1/3 cup tomato sauce for meat mixture;pour remaining sauce
  into bag.Brown ground beef in skillet.Add onion and garlic;cook until
  transparent.Drain excess fat.Stir in cheese,rice,salt,pepper and tomato
  sauce.Remove tops and seeds from green peppers;stuff with meat
  mixture.Place stuffed peppers in bag.Close bag with nylon tie;make 6
  half-inch slits in top.Bake 30 to 40 minutes or until peppers are tender.To
  serve, spoon sauce over stuffed peppers.Serves 6.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: MEAN AND LEAN BEEF STROGANOFF
 Categories: Beef
      Yield: 4 servings
 
    3/4 lb Beef round steak, cut 1/2"          1    8 ounce carton plain low
           Thick and trimmed of fat                 Fat yogurt
      1 tb Cooking oil                         1 tb All purpose flour
      2 c  Sliced fresh mushrooms              1 ts Sugar
    1/2 c  Dry sherry                        1/2 ts Salt
    1/2 c  Water                                    Dash pepper
    1/2 ts Instant beef bouillon               2 c  Hot cooked rice
           Granules                                 Snipped parsley (opt)
 
   Partially freeze the steak.Thinly slice across the grain into bite-size
  strips.In skillet,brown meat,half at a time, in hot oil for 2 to 4
  minutes.Remove meat from skillet.Add sliced mushrooms to the skillet;cook
  for 2 to 3 minutes or until tender.Remove mushrooms.Add sherry,water and
  bouillon granules to the skillet;bring to boiling.Cook,uncovered,over high
  heat 3 minutes or until liquid is reduced to 1/3 cup. Combine
  yogurt,flour,sugar,salt and pepper;mix well.Stir the low fat yogurt mixture
  into the liquid in the skillet;stir in meat and mushrooms.Cook and stir
  over low heat until the mixture is thickened and heated through;DO NOT
  BOIL.Serve over hot cooked rice.Sprinkle the beef stroganoff mixture with
  snipped parsley,if desired.Makes 4 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: FLUFFY LIGHT MEAT LOAF
 Categories: Meatloaf
      Yield: 4 servings
 
      1 lb Ground beef                         1 sm Onion, finely chopped
      1 cn (6 oz.) tomato paste                1 tb Freshly chopped parsley
    1/2 c  Oatmeal                             1    Egg, lightly beaten
      3 tb Finely chopped green pepper       1/4 ts Finely chopped garlic
           Or celery                         1/2 ts Salt
      2 tb Bran                              1/4 ts Freshly ground pepper
      2 tb Wheat germ                               Chili sauce
 
   Preheat oven to 350 degrees.Combine all loaf ingredients, using your
  hands.Form into loaf and place in 9 X 5 X 3" loaf pan,cover with layer of
  chili sauce (or ketchup if desired), bake 50 minutes to 1 hour.(Do not
  overbake,since part of the secret of fluffiness is shorter cooking
  time.)Serve the meat loaf sliced and hot.Serves 4.
  
  Variation: Half ground veal and half ground beef can be used for the meat
  loaf - lower in calories.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: HUNGARIAN GOULASH
 Categories: Stews
      Yield: 8 servings
 
      2 lb Beef stew meat, cut into            2 tb Worcestershire sauce
           1" cubes                            1 tb Packed brown sugar
      1 md Onion,sliced                        2 ts Salt
      1 sm Clove garlic,chopped fine           2 ts Paprika
    1/4 c  Shortening                        1/4 ts Dry mustard
  1 1/2 c  Water                             1/4 c  Cold water
    3/4 c  Ketchup                             2 tb Flour
 
   Cook and stir beef,onion,and garlic in shortening until beef is
  brown;drain.Stir in 1 1/2 cups water,ketchup,Worcestershire, brown
  sugar,salt,paprika and mustard.Heat to boiling;reduce heat. Cover and
  simmer 2 to 2 1/2 hours until beef is tender.
   Shake 1/4 cup water and flour;stir gradually into beef mixture Heat to
  boiling,stirring  constantly.Boil and stir  one  minute until thickened.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: CHINESE BEEF AND TOMATOES
 Categories: Chinese, Beef
      Yield: 8 servings
 
      4 md Tomatoes                            2 tb Oil
      2 lb Flank steak                         1 md Green pepper,sliced
      3 tb Soy sauce                           1 md Onion,sliced
      2 tb Dry sherry                          1    Beef bouillon cube
      1 cl Garlic,minced                     3/4 c  Boiling water
    1/2 ts Ground ginger                       2 tb Cornstarch
    1/8 ts Ground black pepper                 2 tb Cold water
 
   Thinly slice beef on the diagonal (for easy slicing,place meat in the
  freezer until slightly frozen);place in  a  snug-fitting bowl.Combine soy
  sauce,sherry,garlic,and black pepper;pour over meat,tossing to coat
  completely.Cover and refrigerate 8 to 10 hours.
   In a large skillet or wok,heat oil. Add green pepper and onion saute for 2
  minutes.Dissolve bouillon cube in boiling water. Add beef and
  marinate.Bring to boiling point.Reduce heat and simmer,covered for 8
  minutes.Blend cornstarch with cold water. Stir into mixture in skillet.Cook
  and stir until thickened.Cut tomatoes into wedges;add to skillet;stir
  gently.Cover and simmer, just until tomatoes are hot,about 3 minutes.Serve
  hot over rice with scallions,if desired.Serves 6 to 8.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: TOMATO AND LIVER STIR-FRY
 Categories: Chinese, Meats
      Yield: 4 servings
 
      2 md Tomatoes                            1 ts Sugar
      1 lb Beef liver                        1/2 ts Salt
      1 tb Soy sauce                         1/4 ts Ground ginger
      1 tb Sherry                              4 tb Water,divided
      2 ts Cornstarch                          1 md Onion,cut in wedges(1 cup)
 
   Cut tomatoes into wedges(makes about 2 cups);set aside.Cut liver into 1/2"
  wide strips;set aside.In a medium bowl,combine soy
  sauce,sherry,cornstarch,sugar,salt and ginger.Add liver; marinade for 15 to
  20 minutes.In a medium skillet or wok,heat 2 tablespoons of the water.Add
  liver and marinade to skillet. Cook and stir until partially cooked,about 2
  minutes.Remove from skillet and set aside.To the skillet add remaining 2
  tablespoons water.Add onions;cook and stir until onions are crisp and
  tender, about 3 minutes.Add tomatoes;cook and stir until tomatoes are
  tender,1 minute.Add reserved liver and marinade;cook and stir until meat is
  cooked,but still pink in the center,about 2 minutes Serve with cooked
  rice,if desired.Serves 4.
 
-----
 
---------- 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: CAMPERS HOBO PIE
 Categories: Hamburger
      Yield: 4 servings
 
      1 lb Ground beef                         1 md Onion, sliced in 1/4"
      4    Carrots sliced                           Pieces
      2    Potatoes cubed                           Butter
 
  Form hamburger patties and put one patty,with individual servings of whole
  carrots,sliced potatoes and sliced onions,on a sheet of aluminum foil.Brush
  everything with butter and sprinkle with salt and pepper.Fold foil over
  food and place on charcoal or open fire Cook for an hour,turning every 15
  minutes.Chicken  can  be substituted for the hamburger meat.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: SCALOPPINE AL LEMON
 Categories: Veal
      Yield: 6 servings
 
  1 1/2 lb Veal scallops, cut 3/8"             2 tb Margarine
           Thick and pounded until             2 tb Olive oil
           1/4" thick                        3/4 c  Beef stock,fresh or canned
           Freshly ground black                6    Paper thin lemon slices
           Pepper                              1 tb Lemon juice
      2 tb Flour                          
 
  Season the veal scallops with pepper,then dip them in flour and shake off
  excess.In a heavy skillet,melt margarine with olive oil over moderate
  heat.When foam subsides,add veal scallops four or five at a time,and saute
  them until golden brown. Transfer the veal scallops to a plate.Pour off
  most of the fat from the skillet,leaving a thin film on the bottom.Add 1/2
  cups beef stock and let boil briskly for a few minutes,stirring constantly.
  Scrape in any browned bits clinging to the bottom and sides of the pan.
  Return the veal to the skillet and arrange lemon slices on top. Cover
  skillet and simmer over low heat for 10 to 15 minutes or until veal is
  tender when pierced with a knife. Transfer scallops to a heated platter and
  surround with lemon slices. Add the 1/4 cup of remaining beef stock to the
  juices in the skillet and oil briskly until stock turns to a syrupy
  glaze.Add the lemon juice and cook,stirring,for 1 minute.Pour sauce over
  scallops. Serves 6.
  
  Note: Veal cubes (stewing meat) may be substituted. Pound as flat as
      possible. Follow directions above,but cooking time will be
      increased to 45 minutes to an hour over low heat or until
      tender.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: RICE AND BEEF ORIENTAL
 Categories: Oriental, Beef, Rice
      Yield: 4 servings
 
    3/4 lb Flank steak, cut into thin      1 1/2 c  Water
           Strips                              2 tb Dry sherry
      2 tb Oil                                 1 tb Soy sauce
  1 1/2 c  Broccoli florets                    1 pk French's Spice Your Rice
    1/2 c  Scallions,cut diagonally                 Beef and Onions Flavor
           Into 1" pieces                           Seasoning
    1/2 c  Diced red pepper                1 1/2 c  Rice
 
  Saute beef in oil in large skillet until browned,about 3 to 5 minutes.Add
  vegetables and stir fry 2 minutes.Add water,sherry,soy sauce and seasoning
  mix.Bring to a full boil.Stir in rice.Cover; remove from heat.Let stand 5
  minutes.Fluff with a fork.Makes 4 servings
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cuban Black Bean Soup
 Categories: Soups, Main dish, Low-cal, Desserts
      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: Chicken Avocado Melt
 Categories: Poultry, Main dish
      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 350øF
  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: Chiles Rellenos de Queso
 Categories: Appetizers, Main dish, Cheese, 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 365ø 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: 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 375øF.
  
  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: Lasagna Deliciousa
 Categories: Italian, Pork, Beef, Main dish
      Yield: 10 servings
 
    1/2 lb Uncooked Creamette Lasagna      1 1/2 ts Dried basil, crushed
      1 lb Bulk italian sausage              1/2 ts Fennel seeds
    1/2 lb Ground beef                       1/4 ts Pepper
      1 c  Chopped onion                      15 oz Ricotta cheese
      2    Cloves garlic, minced               1    Egg, beaten
      1 c  (28 ounces) tomatoes,               1 tb Parsley flakes
           Cut up, undrained                   1 c  Sliced pitted ripe olives
      2 c  Tomato paste                        4 c  Shredded mozzarella cheese
      2 ts Sugar                             3/4 c  Grated Parmesan cheese
  2 1/2 ts Salt, divided                  
 
  Prepare lasagna according to package directions; drain.  Cook sausage,
  ground, beef, onion and garlic in large skillet over medium-high heat until
  sausage is no longer pink and onion is tender.
  
  Stir in tomatoes, tomatoe paste, sugar, 2 teaspoons of the salt, the basil,
  fennel seeds and pepper.  Bring to a boil over high heat. Reduce heat to
  low.  Simmer, uncovered, for about 20 minutes.
  
  In small bowl, blend ricotta, egg, parsley and remaining 1/2 teaspoon of
  salt.  Spoon 1 1/2 cups of meat sauce into 13x9 inch baking dish. Layer 1/3
  each of the lasagna, remaining meat sauce, ricotta mixture, olives,
  mozzarella and Parmesan cheese into dish.
  
  Repeat layers.  COver with foil.  Bake at 375 F for 25 minutes. Uncover.
  Bake about 20 minutes more or until heated through.  Let stand 10 minutes
  before cutting.
  
  Makes about 8 to 10 servings....
 
-----
 
---------- 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: Baked Lasagna
 Categories: Italian, Beef, Main dish
      Yield: 6 servings
 
      1    Onion, minced                     1/4 ts Pepper
      1    Clove garlic menced               1/2 lb Lasagna noodles
      1 lb Ground beef                     2 1/2 qt Boiling water
      2 ts Shortening                        1/2 lb Sliced Mozzarella cheese
      1 md Can whole tomatoes                  1 c  Cream cottage cheese
      1 cn Tomato sauce                      1/2 c  Cheddar cheese
      1 ts Oregano                        
 
  Saute onion, garlic, and meat in shortening about 20 minutes.  Add next
  four ingredients. with 1 tsp salt.  Simmer for 40 minutes.  Cook noodles
  with 1 tbsp salt for 20 minutes; drain.
  
  Put 1/3 meat mixture in baking dish.  Add layer of noodles, add 1/2 cottage
  cheese, 1/3 Mozzarella, and 1/2 Cheddar.  Repeat layers, ending with
  remaining meat mixture and top with remaining 1/3 Mozzarella cheese.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Lamb Patties with Vegetables Provencal
 Categories: Meats, Main dish
      Yield: 4 servings
 
      1 lb Ground raw lamb                     1    Med onion cut in rings
      1    Large egg                           2 lg Cloves crushed garlic
      2 tb Bread crumbs                        8 oz Zucchini cut in 1/4"
  1 1/4 ts Salt                                     Slices
      1 ts Rosemary                       14 1/2 oz Canned tomatoes
      1 ds Hot pepper sauce                   16 oz Can sm whole potatoes
      1 tb Olive oil                                Drained
 
  Mix lamb, egg, bread crumbs, 1 t salt, 3/4 t rosemary and hot pepper sauce
  in bowl.  Shape into 8 patties.  Heat oil in large skillet over high heat.
  Add lamb patties and cook about 2 min per side until done as desired.
  Remove from skillet with slotted spoon.  Add onion and garlic to pan drips.
  Cook over med heat until onion is golden, stirring occasionally. Stir in
  zucchini and tomatoes.  Season with remaining salt and rosemary. Cover and
  simmer about 10 min until zucchini is tender. Stir in potatoes; put lamb
  patties on top of vegetables. Cover and heat through. Sprinkle with
  parsley.  Serve.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Penne with Smothered Scallops, Tomato, Basil
 Categories: Pasta, Italian, Main dish, Shellfish
      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: Chicken Cacciatoria #2
 Categories: Chicken, Main dish, Italian
      Yield: 4 servings
 
      1    Chicken, cut up                     1 cn Tomatoes (28 oz)
      1 cl Garlic, peeled                      8 sm White onions, peeled
    1/4 c  Flour                               6 oz Tomato paste
      2 ts Salt                                2 ts Sugar
    1/8 ts Pepper                              1    Bay leaf
    1/4 c  Oil                            
 
  Rub chicken with garlic.  Mince garlic and save.  Combine flour, 1 tsp
  salt, and pepper in large paper bag; shake chicken pieces until coated.
  Heat oil in Dutch oven.  Brown chicken a few pieces at a time on all sides;
  drain on absorbent paper.  Pour off any oil remaining in pan. Return
  chicken to Dutch oven.  Add garlic, tomatoes, tomato paste, onions, sugar,
  1 tsp salt, and bay leaf. Cover. Basting occasionally with sauce in the
  pan, simmer 1 hour or until chicken is tender.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: CREAMY STUFFED PASTA SHELLS
 Categories: Pasta, Italian, Main dish, Microwave
      Yield: 4 servings
 
      6 oz Bulk sausage                        2    Scallions
      1 c  Canned chicken                    1/4 lb Mushrooms
    1/8 pk Saltines                            2 tb Parsley
      2 tb White wine                        1/2 ts Celery salt
      5 oz Conchiglioni                      1/2 c  Parmesan cheese
    1/4 c  Parsley                             1 tb Paprika
 
  Crumble sausage into casserole.  Add scallions.  Nuke on high three to four
  minutes.  Pour off fat.  Stir in chicken, sauteed mushrooms, crumbs, wine,
  parsley, and celery salt.  Mix well. Stuff 16 shells and place four in each
  gratin dish.  Pour Mornay Sauce over shells. Cover with plastic wrap. Nuke
  on high for seven to eight minutes, turning once. Spoon sauce over pasta
  before serving.  Sprinkle with parmesan, parsley and paprika.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: CHINESE PEPPER STEAK COCA-COLA
 Categories: Beef, Chinese, Main dish
      Yield: 6 servings
 
  1 1/2 lb Top round or sirloin steak,              Thin strips
           Boneless                            1 c  Celery, thinly sliced
      2 tb Oil                               1/4 c  Onions, thinly sliced
      1    Clove garlic, minced              1/2 c  COCA-COLA
      1 ts Salt                                2 md Tomatoes, ripe
      1 c  Beef broth (bouillon),          2 1/2 tb Cornstarch
           Canned and undiluted              1/4 c  COCA-COLA
      1 c  Green bell pepper, cored,           1 tb Soy sauce
           Seeded, and cut into                     Rice, cooked and hot
 
  Trim all fat from the meat and cut into pencil-thin strips. In a deep
  skillet or Dutch oven, heat oil, garlic, and salt. Add the meat and brown
  over high heat, about 10 minutes, stirring occasionally with a fork. Add
  the beef broth. Cover and simmer for 15 to 20 minutes, or until the meat is
  fork-tender.
  
  Stir in the green pepper strips, celery, onions, and 1/2 cup of Coca-Cola.
  Cover and simmer for 5 minutes.  Do not overcooked; the vegetables should
  be tender-crisp.  Peel the tomatoes, cut into wedges, gently stir into
  meat.
  
  Blend cornstarch with the 1/4 cup of Coca-Cola and the soy sauce. Stir
  mixture into the meat and cook until sauce is thickens, about 1 minute,
  stirring lightly with a fork.  Serve over hot rice. Makes 6 (3/4 cup)
  servings. Recipe: "International Cooking with Coca-Cola", a give-away
         pamphlet from The Coca-Cola Company, 1981
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: GERMAN SAUERBRATEN COCA-COLA
 Categories: German, Beef, Main dish
      Yield: 8 servings
 
      4 lb Beef rump, sirloin tip, OR         10    Whole black peppercorns
           Round bone chuck, boneless         10    Whole cloves
  1 1/2 c  Vinegar                             3    Bay leaves
      1 c  COCA-COLA                           2 tb Sugar
    3/4 c  Water                           1 1/2 ts Salt
      3    Onions, sliced                           Flour
      2    Stalks celery, sliced               3 tb Oil or shortening
      2    Carrots, sliced               

-----------------------------------GRAVY-----------------------------------
      3 c  Drippings plus strained             5 tb Flour
           Marinade                            5 tb Ginger snap crumbs
 
  2 to 4 days before serving, wipe the meat with a damp cloth, then place in
  a large plastic bag.
  
  In a large bowl, throuoghly combine the vinegar, Coca-Cola, water, onions,
  celery, carrots, pepper, cloves, bay leaves, sugar, and salt and pour over
  meat.  Fasten bag tightly and lay flat in a 13x9-inch pan. Refrigerate,
  turning bag each day. (If you like a sour sauerbraten, let meat marinate 4
  days.)
  
  When ready to cook, remove meat (saving marinade) and dry well. Rub the
  surface lightly with flour.  In Dutch oven, heat oil or shortening and
  slowly brown the meat well on all sides.  Add 1 cup of the marinade liquid
  plus some of the vegetables and bay leaves. Cover tightly and simmer on
  surface heat or in a preheat, 350øF oven for 3 to 4 hours until the meat is
  fork-tender.  If needed, add more marinade during cooking to keep at least
  1/2-inch liquid in the Dutch oven. Remove the meat and keep warm until
  ready to slice.
  
  Into a large measuring cup, strain the drippings.  Add several ice cubes
  and let stand a few minutes until the fat separates out. Remove fat, then
  make gravy.  Makes 8 servings.
  
  TO MAKE THE GRAVY:  In the Dutch oven, combine the gravy ingredients, stir
  and cook about 5 minutes over medium heat until gravy is thickened. Taste
  for seasonings.  Makes 3 cups of gravy.
  
  Recipe:  "International Cooking with Coca-Cola", a give-away
         pamphlet from The Coca-Cola Company, 1981
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Impossible Cheeseburger Pie
 Categories: Main dish, Meats, Pies
      Yield: 6 servings
 
      1 lb Ground beef                         3    Eggs
  1 1/2 c  Onions; chopped                   3/4 c  Bisquick
    1/2 ts Salt                                2    Tomatoes; sliced
    1/4 ts Pepper                              1 c  Cheddar or Am. Cheese;shred
  1 1/2 c  Milk                           
 
  Preheat oven to 400.  Can be topped with crisply cooked bacon. Grease pie
  plate, 10x1 1/2", or sq. baking dish, 8x8, or 6 10 oz. custard cups. Cook
  and stir gr. beef and onion in 10" skillet over med. heat until beef is
  brown; drain.  Stir in salt and pepper.
   Spread in pie plate.  Beat milk, eggs and baking mix 15 sec. in blender on
  high speed, 1 min. with wire whisk or hand beater or until smooth. Pour
  into pie plate. Bake 30 min. Top with tomato slices; sprinkle with cheese.
  Bake 5-8 min. or til knife comes out clean. Cool 5 min. 1/2 RECIPE: Use 1
  qt. square or round casserole. Decrease eggs to 2 and baking mix to 1/2 c.
  Divide remaining ingred. amts. in half.
   Decrease beat time to 10 sec. in blender or 30 sec. with wire whisk or
  hand beater. HIGH ALT>Increase first bake to 30 min. If baking the 1/2
  recipe: Use 1 1/2 qt round casserole or 1 qt. square. FROM: BISQUICK RECIPE
  CLUB LISA CRAWLEY  TSPN00B
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Impossible Beef And Tomato Pie
 Categories: Meats, Main dish
      Yield: 8 servings
 
      3 c  Beef; cooked; cut bite-size     2 1/4 c  Milk
      1 c  Onion; chopped                    1/4 c  Butter; melted
      1 c  Celery; thinly sliced               5    Eggs
      3    Tomatoes; coarsely chopped      1 1/4 c  Bisquick
  1 1/2 c  Swiss cheese; shredded            1/2 ts Garlic salt
 
  Heat oven to 350.  Grease a 13x9x2" baking dish.
   Layer beef, onion, celery, tomatoes and cheese in dish. Beat remaining
  ingred. til smooth, 15 sec. in blender on high or 1 min. with electric
  mixer on high.
   Pour into dish.  Bake until knife insertted in center comes out clean,
  40-50 minutes.  Cool 5 minutes.
   Garnish with parsley sprigs if desired. Serves: 8-10.
   High Alt.- Bake 70-75 minutes.
  
  From: BISQUICK RECIPE CLUB LISA CRAWLEY TSPN00B Lawrence Kellie Conf:
  (1010) F-COOKING
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Impossible Taco Pie
 Categories: Main dish, Pies
      Yield: 6 servings
 
      1 lb Ground beef                         3    Eggs
    1/2 c  Onion; chopped                      1 c  Cheddar cheese; shredded
      2    Envelopes taco seasoning;dry      1/4    Head lettuce; shredded
    3/4 c  Bisquick                            1    Tomato; diced
  1 1/4 c  Milk                              1/4 c  Ripe olives; sliced
 
  Preheat oven to 400. Grease pie plate, 10x1 1/2", or square baking dish,
  8x8".  Cook and stir the gr. beef and onion in 10" skillet until beef is
  brown; drain.  Stir in seasoning mix; spoon into pie plate. Beat baking
  mix, milk and eggs about 1 min with wire whisk or hand beater or til almost
  smooth.  Pour into pie plate.  Bake about 25 min. or til knife inserted in
  center comes out clean. Sprinkle with cheese. Bake about 2 min. longer or
  til cheese is melted. Cool 5 min. Garnish with lettuce, tomatoe and olives.
  
  FOR 1/2 RECIPE; Use 1 qt square or round casserole. Decrease baking mix to
  1/2 c., milk to 3/4 c. and eggs to 2. Divide remaining ingred. amts in
  half. Decrease beat time to 10 sec. in blender or 30 sec. with wire whisk
  or hand beater.
   Increase bake time to 30-35 min.  HIGH ALT>For the 1/2 recipe only use 1
  1/2 qt round or 1 qt. square casserole. no other adj. necessary. FROM:
  BISQUICK RECIPE CLUB LISA CRAWLEY TSPN00B
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Impossible Lasagne Pie
 Categories: Pies, Main dish
      Yield: 6 servings
 
    1/2 c  Sm. curd creamed cot. cheese        6 oz Tomatoe paste
    1/2 c  Parmesan cheese; grated             1 c  Milk
      1 lb Gr. beef; cooked; drained         2/3 c  Bisquick
      2 c  Mozzarella; shredded              1/2 ts Salt
      1 ts Oregano                           1/4 ts Pepper
    1/2 ts Basil                                    Fresh parsley; chopped
 
  Preheat oven to 400. Grease pie plate, 10x1 1/2", or sq. baking dish-8x8".
   Layer cottage cheese and Parmesan cheese in pie plate. Mix cooked beef, 1
  c. of mozzarella, the oregano, basil and tomato paste; spoon evenly over
  the top. Beat milk, eggs, baking mix, salt and pepper 15 sec. in blender on
  high speed, 1 min. with wire whisk or hand beater or til smooth. Pour in to
  pie plate.
   Bake 30-35 min. or til knife inserted in center comes out clean. Sprinkle
  with remaining cheese.  Return to oven 1-2 min. or til cheese is melted.
  Cool 5 min.
   Sprinkle with parsley.  1/2 recipe: Use 1 qt. square or round casserole.
  Divide ingred. amts in half.
   Decrease beat time to 10  sec. in blender or 30 sec. with wire whisk or
  hand beater and first bake time to 25-30 min. HIGH ALT: no adj. necessary.
  For 1/2 pie, use 1 1/2 qt. round or 1 qt. square. Bake 30-35 minutes. FROM;
  BISQUICK RECIPE CLUB  LISA CRAWLEY Lawrence Kellie Conf: (1010) F-COOKING
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Impossible Bacon Pie
 Categories: Main dish, Pies
      Yield: 6 servings
 
     12    Bacon;sliced;cooked;crumbled        4    Eggs
      1 c  Swiss cheese; shredded              1 c  Bisquick
    1/3 c  Onion; chopped                    1/8 ts Pepper
      2 c  Milk                           
 
  Preheat oven to 400.  Grease pie plate, 10x1 1/2" Sprinkle ham, cheese and
  onion in pie plate.  Beat remaining ingred. 15 sec. in blender on high
  speed.
   Pour into pie plate.  Bake 35-40 min. or til knife comes out clean. Cool 5
  min. VARIATION; Substitute 2 c. fully cooked smoked ham for the bacon,
  cut-up. 1/2 RECIPE: Use 1 qt square or round casserole. Decrease onion to 2
  tb. Divide remaining ingred. amts in half. Decrease beat time to 10 sec.
  HIGH ALT: Bake about 45 min.  For 1/2 recipe: use 1 1/2 qt round or 1 qt
  square casserole.  Bake 30-40 min. FROM: BISQUICK RECIPE CLUB LISA CRAWLEY
  TSPN00B
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Impossible Garden Pie
 Categories: Main dish, Vegetables, Vegetarian
      Yield: 6 servings
 
      1 c  Zucchini; chopped                 1/2 c  Bisquick
      1 c  Tomato; chopped                     2    Eggs
    1/2 c  Onion; chopped                    1/2 ts Salt
    1/3 c  Parmesan; grated                  1/4 ts Pepper
      1 c  Milk                           
 
  Heat oven to 400.  Grease pie plate, 9 x 1 1/4".
   Sprinkle zucchini, tomato, onion and cheese evenly in pie plate. Beat
  remaining ingred. 15 sec. in blender on high. Pour evenly in pie plate.
  Bake about 35 min. or til knife inserted comes out clean. Let stand 5 min.
  before cutting. Garnish with tomato and zucchini slices if desired. 1/2
  RECIPE: Use 1 qt. square or round casserole. Decrease Parmesan cheese to 2
  tb.  Divide remaining ingred. by half.  Decrease bake time to about 30 min.
  HIGH ALT:bake about 50 min. For IMPOSSIBLE CHICKEN GARDEN PIE use 10 inch
  pie plate. For 1/2 recipe plain garden pie, use 1 1/2 qt round or 1 qt
  square casserole.  For 1/2 Recipe Impossible Chicken Garden Pie, use 1 1/2
  qt round or 1 qt square casserole and bake about 35 min. VARIATION: Make an
  IMPOSSIBLE CHICKEN GARDEN PIE by adding 2 cans (5 oz ea) chunk chicken,
  drained, or 1 c. cut-up cooked chicken with the veg.
  
  FROM: Bisquick Recipe Club  LISA CRAWLEY  TSPN00B
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Impossible Vegetable Pie
 Categories: Main dish, Pies, Vegetables, Vegetarian
      Yield: 6 servings
 
      2 c  Fresh broccoli or caulif.*        3/4 c  Bisquick
    1/2 c  Onion; chopped                      3    Eggs
    1/2 c  Green pepper; chopped               1 ts Salt
      1 c  Cheddar cheese; shredded          1/4 ts Pepper
  1 1/2 c  Milk                           
 
  *Slice the cauliflower or chop the broccoli.  1 ten oz. pkg of frozen of
  either one can be used in the recipe in place of fresh, thawed and drained,
  but do not cook first! Heat oven to 400. Lightly grease l0" pie plate. Heat
  1 inch salted water (1/2 tsp salt to 1 c. water) to boiling. Add broccoli.
  Cover and heat to boiling. Cook until almost thender, about 5 minutes;
  drain thoroughly. Mix broccoli, onion, green pepper and cheese in pie
  plate.  Beat remaining ingred. til smooth, 15 sec. in blender on high
  speed. Pour into pie plate. Bake until golden brown and knife inserted
  halfway between center and edge comes out clean, 35-40 min. Let stand 5
  min. before cutting. Refrigerate any leftovers. HIGH ALT>Cook fresh
  broccoli or cauliflower about 7 min.
  
  FROM; BISQUICK RECIPE CLUB LISA CRAWLEY  TSPN00B
  
  *Slice the cauliflower or chop the broccoli. 1 ten oz. pkg of frozen of
  either one can be used in the recipe in place of fresh, thawed and drained,
  but do not cook first! Heat oven to 400. Lightly grease l0" pie plate. Heat
  1 inch salted water (1/2 tsp salt to 1 c. water) to boiling. Add broccoli.
  Cover and heat to boiling. Cook until almost thender, about 5 minutes;
  drain thoroughly. Mix broccoli, onion, green pepper and cheese in pie
  plate.  Beat remaining ingred. til smooth, 15 sec. in blender on high
  speed.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Impossible Chicken 'n Broccoli Pie
 Categories: Pies, Main dish, Poultry
      Yield: 6 servings
 
     10 oz Frozen chopped broccoli             3    Eggs
      8 oz Cheddar cheese; shredded          3/4 c  Bisquick
  1 1/2 c  Chicken; cooked; cut-up           1/2 ts Salt
    2/3 c  Onion; chopped                    1/4 ts Pepper
  1 1/3 c  Milk                            1 1/2 qt Round or 1 qt. square casser
 
  Heat oven to 400.  Grease pie plate, 10x1 1/2".  Rinse broccoli in cold
  water to thaw; drain thoroughly.  Mix broccoli, 1 1/3 c. of the cheese, the
  chicken and onion in pie plate. Beat milk, eggs, baking mix, salt and
  pepper 15 seconds in blender on high speed, 1 min. with wire whisk or hand
  beater or until smooth.  Pour into pie plate. Bake 30-35 min. or til knife
  inserted comes out clean. Top with remaining cheese. Bake 1-2 min. longer
  or just til cheese is melted.  Cool 5 min.
   FOR 1/2 RECIPE: Use 1 qt square or round casserole.
   Decrease eggs to 2 and baking mix to 1/2 c.  Divide remaining ingred.
  amts. in half.  Decrease beat time to 10 sec. in blender and 30 sec. with
  whisk or hand beater. HIGH ALT: bake 35-45 min. For 1/2 recipe use 45 min.
  
  FROM; BISQUICK RECIPE CLUB  LISA CRAWLEY TSPN00B Lawrence Kellie Conf:
  (1010) F-COOKING
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Impossible Ratatouille Pie
 Categories: Main dish, Vegetables
      Yield: 6 servings
 
      1 c  Zucchini; chopped                 1/2 ts Thyme; leaves
      1 c  Eggplant; chopped pared           1/8 ts Pepper
    1/2 c  Tomato                              1 c  Monterey jack cheese; shred
    1/2 c  Green pepper; chopped           1 1/4 c  Milk
    1/4 c  Onion; chopped                    1/4 c  Sour cream
      1 c  Garlic; crushed                   3/4 c  Bisquick
    1/4 c  Margarine ;or butter                3    Egg
    3/4 ts Salt                           
 
  Heat oven to 400 degrees F.  Lightly grease pie plate.
  
  Cook zucchini, eggplant,  tomato,  green pepper, onion and garlic in
  margarine until  veg- etables are crisp-tender, 5-10 minutes. Stir in
  seasonings. Spread in pie plate; >> sprinkle with cheese.
  
  Beat remaining ingredients until smooth, 15 seconds in blender on high or 1
  minute with hand beater.   Pour into pie plate. Bak until knife inserted
  comes out clean, 30-35 minutes. Let stand 5 minutes. Makes 4-6 servings.
  
  Source:  ANN PUCKETT --- From: SUSAN BRUMER Conf: (1668) L-CUISINE
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Impossible Tuna Pie
 Categories: Seafood, Main dish
      Yield: 8 servings
 
  6 1/2 oz Tuna; drained                       2 c  Milk
      1 c  Sharp Am. Cheese; shredded          1 c  Bisquick
      3 oz Cream cheese; cut up                4    Eggs
    1/4 c  Green onions; sliced              3/4 ts Salt
      2 oz Pimiento; chopped;drained           1 ds Nutmeg
 
  Heat oven to 400.  Grease pie plate, 10 x 1 1/2".  Mix tuna, cheeses,
  onions and pimiento in plate.  Beat trmaining ingred. 15 sec. in blender on
  high or 1 minute with hand beater. Pour into plate. Bake until knife
  inserted between center and edge comes out clean, 35-40 minutes. Cool 5
  minutes.  Serve with sliced tomatoes. Serves 6-8. VARIATIONS: Seafood pie:
  Substitute 1 pkg (6 oz.) frozen crabmeat or shrimp, thawed, drained, for
  the tuna. HIGH ALTITUDE: Bake 45-50 minutes.
  
  FROM: BISQUICK RECIPE CLUB. LISA CRAWLEY TSPN00B ---
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Impossible Herbs 'n Onion Pie
 Categories: Main dish, Pies
      Yield: 6 servings
 
      3    Onions;sliced thin-sep.rings        3    Eggs
    1/4 c  Butter                              1 c  Bisquick
    1/2 lb Bacon;crisp fried/crumbled        1/4 ts Dried savory leaves
  1 1/4 c  Milk                              1/4 ts Dried basil leaves
      2 ts Worcestershire                    1/4 ts Dried parsley leaves
 
  Heat oven to 400.  Grease a 9" pie plate. Cook onions in butter in 10"
  skillet, stirring frequently, til onions are softened. Arrange half of the
  onions evenly in pie plate; sprinkle with half of the bacon. Top with
  remaining onions and bacon.
   Place milk, Worcestershire sauce, eggs and baking mix in blender
  container.  Cover and blend on high 15 sec.
   Pour into plate.  Mix herbs in small bowl; crush slightly. Sprinkle evenly
  over milk mixture.  Bake until knife inserted in center comes out clean,
  about 35 min. FOR 2 SERVINGS: Grease 2 10 oz custard cups.
   Decrease onions to 1, butter to 2 tb., bacon to 4 slices, milk to 1/2 c.,
  Worcestershire sauce to 1/2 tsp, eggs to 1, Bisquick to to 1/4 c. and herbs
  to a pinch of each. Bake 10 min. HIGH ALT>Grease 10" pie plate. Cook onions
  til softend, 6-7 min.  Bake 30-35 min. For 2 servings, bake 20-25 min.
  
  FROM BISQUICK RECIPE CLUB TSPN00B
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Impossible Chicken Pie
 Categories: Main dish, Pies
      Yield: 6 servings
 
           Nfxs18b                             4 x  Eggs
      2 c  Cooked diced chicken              3/4 c  Bisquick
    1/2 c  Peas and carrots                  1/2 ts Salt
    1/4 c  Mushroom pieces                   1/4 ts Pepper
  1 1/3 c  Milk                           
 
  Heat oven to 400. Grease a ten inch pie plate. Mix chicken, peas, carrots,
  mushrooms and onion in pie plate. Beat remaining ingredients in blender
  until smooth. (15 seconds) Pour into pie plate. Bake at 400 for 30-35
  minutes. Cool 5 minutes before serving. ---
  
  From: SUSAN BRUMER Conf: (1668) L-CUISINE
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Impossible Quesadilla Pie
 Categories: Pies, Main dish
      Yield: 6 servings
 
      2 cn Green chilies                       2 c  Milk
           4oz. drained                        1 c  Bisquick
      4 c  Shredded cheddar cheese             4 x  Eggs
 
  Heat oven to 425. Grease pie plate, 10 inch.  Sprinkle chilies and cheese
  in plate. Beat remaining ingredients until smooth, 15 sec. in blender on
  high speed or 1 min. with hand beater. Pour into pie plate. Bake for about
  25-30 minutes or until a knife inserted in center comes out clean.. Cool 10
  minutes. Serve with sour cream and quacamole. ---
  
  Susan Brumer L-Cuisine
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Impossible Creole Pie
 Categories: Pies, Seafood, Main dish
      Yield: 1 servings
 
      1    (6-1/2 oz) crabmeat; *            1/8 ts To 1/4 t red pepper sauce
      1 pk (10-oz) okra, frozen; **            1 c  Milk
      1 cn (16-oz) whole tomatoes; ***       2/3 c  Bisquick baking mix
    1/2 c  Green pepper; chopped               2    Eggs
    1/3 c  Green onions; sliced                1 ts Salt
    1/2 ts Chili powder                      1/2 ts Pepper
 
  * Drained ** Frozen cut okra, thawed and well drained *** Well drained, and
  cut up
  
  Heat oven to 400^.  Grease pie plate, 10 x 1-1/2 inches. Mix crabmeat,
  vegetables, chili powder and pepper sauce; spread in pie plate. Beat
  remaining ingredients 15 seconds in blender on HIGH or 1 minute with hand
  beater.  Pour into plate.  Bake until knife inserted between center and
  edge comes out clean, 35 to 40 minutes. Cook 5 minutes.
  
  YIELD: 4 or 5 Servings
  
  Source: Southern Traditions With Bisquick From the cookbook files of:
  Deidre-Anne Penrod, FGGT98B on *Prodigy, J.PENROD3 on GEnie
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Impossible Ham Quiche
 Categories: Meats, Main dish, Pies
      Yield: 1 servings
 
    1/2 lb Mushrooms; fresh\sliced           1/4 c  All-purpose flour
      2 tb Butter or margarine; melted         1 ts Onion powder
      4    Eggs                                6    To 8 drops Hot Sauce
      8 oz Sour cream; commercial              8 oz Monterey Jack cheese; *
    1/2 c  Parmesan cheese; grated           1/2 c  Cooked ham; chopped
 
  * Shredded (2 cups) Saute` mushrooms in butter in a medium skillet until
  lightly browned; drain well, and set aside.
  
  Combine next 7 ingredients in container of electric blender; process until
  well blended.
  
  Combine egg mixture, mushrooms, cheese, and ham. Pour into a greased
  10-inch quiche dish.  Bake at 350^ for 45 minutes or until set. Quiche
  should be puffed and golden brown. Let stand 10 minutes before serving.
  
  YIELD: One 10-inch Quiche
  
  Source: Southern Living Annual Recipes, 1984 From the cookbook files of:
  Deidre-Anne Penrod, FGGT98B on *P, J.PENROD3 on GEnie
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Impossible Broccoli-cheese Pie
 Categories: Vegetables, Main dish, Pies
      Yield: 1 servings
 
      1 lb Broccoli bunch                    1/2 ts Salt
    2/3 c  Onion; chopped                    1/8 ts Ground pepper; fresh
    1/4 c  Water                             1/8 ts Ground nutmeg
      4    Eggs; slightly beaten               1 tb Fresh parsley; minced
  1 1/4 c  Milk                              2/3 c  Swiss cheese; fresh\shredded
      4    To 6 drops Hot Sauce              1/3 c  Parmesan cheese; grated
 
  Trim off large leaves of broccoli.  Remove tough ends of lower stalks, and
  wash broccoli thoroughly; cut flowerets and stems into thin slices.
  
  Combine broccoli, onion, and 1/4 cup water in a saucepan; cover and cook
  over medium heat 6 to 8 minutes. Drain thoroughly, pressing out moisture
  with paper towels.
  
  Combine next 8 ingredients.  Stir in vegetables, and pour mixture into a
  greased 10-inch pie plate.
  
  Sprinkle with Parmesan cheese; bake at 350^ about 30 minutes or until set.
  Let stand 10 minutes.
  
  YIELD: One 10-inch pie.
  
  Source: Southern Living Annual Recipes, 1984 From the cookbook files of:
  Deidre-Anne Penrod, FGGT98B on *P, J.PENROD3 on GEnie
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Impossible Crustless Spinach Quiche
 Categories: Vegetables, Main dish, Pies
      Yield: 1 servings
 
      1    Onion; large\chopped                3 c  Muenster cheese; shredded;**
      1 tb Vegetable oil                     1/4 ts Salt
      1    Frozen chopped spinach; *         1/8 ts Pepper
      5    Eggs; beaten                   
 
  * (10-ounce package)\chopped spinach\thawed\pressed dry ** (12-ounces)
  Muenster cheese
  
  Saute onion in oil in a large skillet until tender. Add spinach, and cook
  until excess moisture evaporates; cool.
  
  Combine eggs, cheese, salt and pepper; stir into spinach mixture. Pour into
  a greased 9-inch pie plate.
  
  Bake at 350^ for 30 minutes or until set. YIELD: One 9-inch Quiche.
  
  Source: Southern Living Annual Recipes, 1984 From the cookbook files of:
  Deidre-Anne Penrod, FGGT98B on *P, J.PENROD3 on GEnie
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Impossible Mexican Fiesta Casserole
 Categories: Meats, Main dish, Vegetables, Pies
      Yield: 6 servings
 
      1 lb Lean Ground Beef                    2 c  Bisquick Baking Mix
           Salt & Pepper; To Taste           1/2 c  Water
      4 oz Cheddar Cheese; Shredded,1 C             Tomatoes; Thinly Sliced, *
      1 c  Dairy Sour Cream                  3/4 c  Green Bell Pepper; Chopped
    2/3 c  Mayonnaise Or Salad Dressing             Paprika; Optional
      2 tb Onion; Finely Chopped          
 
  *     Use 2 or 3 ripe tomatoes or to taste. Heat the oven to 375 degrees F.
  
  Cook and stir the meat in a large skillet until brown. Drain off the excess
  fat.  Season the meat with the salt and pepper, then set aside. Mix the
  cheese, sour cream, mayonnaise and onion and set this mixture aside. Stir
  the baking mix and water together until a soft dough forms. With floured
  fingers, pat the dough in a greased baking pan, 13 X 9 X 2-inches, pressing
  the dough 1/2 inch up the sides of the pan.
  
  Layer the meat, tomato slices, and green pepper onto the dough. Spoon the
  sour cream mixture over the top and sprinkle with the paprika, if used.
  
  Bake uncovered until the edges of the dough are light brown, 25 to 30
  minutes.  Cool 5 minutes and then cut into squares.
         FOOD AND WINE CLUB FROM: ELAINE RADIS (BGMB90B)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Impossible Hamburger Pizza
 Categories: Meats, Main dish, Vegetables, Pies
      Yield: 8 servings
 
-----------------------------------CRUST-----------------------------------
  2 1/2 c  Bisquick Baking Mix               2/3 c  Water; Hot
      1    Active Dry Yeast; Package     

--------------------------------MEAT MIXTURE--------------------------------
      1 lb Lean Ground Beef                    2 ts Oregano Leaves
    1/2 c  Onion; Chopped, 1 Md              1/4 ts Pepper
     15 oz Tomato Sauce; 1 Cn            

----------------------------------TOPPING----------------------------------
    1/2 c  Green Pepper; Chopped, Opt.         1 c  Parmesan Cheese; Grated
      2 c  Mozzarella Cheese; Shredded    
 
  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.
         FOOD AND WINE CLUB FROM: ELAINE RADIS (BGMB90B)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Impossible Green Bean Pie
 Categories: Main dish, Vegetables, Pies
      Yield: 6 servings
 
      8 oz Green Beans; Fresh*             1 1/2 c  Milk
      4 oz Mushroom: Stems and Pieces*       3/4 c  Bisquick Baking Mix
    1/2 c  Onion; Chopped                      3    Eggs
      2    Garlic Cloves; Crushed              1 ts Salt
      1 c  Cheddar Cheese; Shredded          1/4 ts Pepper
 
   * 8 Ounces fresh green beans, cut lengthwise into strips.
   * 1 can (4 ounces) mushroom stems and pieces, drained.
  
  Heat oven to 400 degrees. Grease pie plate, 10 x 1 1/2 inches. Heat beans
  and 1 inch salted water ( 1/2 teaspoon salt to 1 cup water) to boiling.
  Cook uncovered 5 minutes. Cover and cook until tender, 5 to 10 minutes;
  drain. Mix beans, mushrooms, onion, garlic and cheese in plate. Beat
  remaining ingredients until smooth, 15 seconds in blender on high or 1
  minute with hand beater. Pour into plate.
  
  Bake until knife inserted between center and edge comes out clean, 30 to 35
  minutes.  Cool 5 minutes.
  
  Makes 6 to 8 servings.
  
  Recipe from The Bisquick "No Time To Cook" Recipe booklet featuring
  Impossible Pies.
         FOOD AND WINE CLUB
         Judy Garnett
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Impossible Hamburg Pie
 Categories: Meats, Main dish, Pies
      Yield: 6 servings
 
      1 c  Bisquick                          1/4 c  Green pepper; chopped
    1/3 c  Cold water                          1    Egg
      1 lb Ground beef                       1/4 c  Milk
    1/2 ts Salt                              1/2 ts Salt
    1/2 ts Oregano                           1/2 ts Dry mustard
    1/4 ts Pepper                              8 oz Cheddar cheese; shredded
    1/2 c  Bread crumbs                        8 oz Tomato sauce
    1/4 c  Onion, chopped                 
 
  DIRECTIONS Combine baking mix and water until soft dough forms; beat
  vigorously.   Smo- oth dough into ball on floured board. Knead 5 times.
  Roll dough 2 in. larger than 9 in pie plate. Place into plate flute edges.
  Brown   ground beef + drain. Stir in salt, oregano, pepper, onion, bread
  crumbs, tomato sauce and spread in pie crust. Beat egg and milk, stir in
  remaining ingred. Spread over beef mixture. Bake til crust is golden ,
  about 30 min at 375*
         FOOD AND WINE CLUB FROM: ELAINE RADIS (BGMB90B)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Angel Hair Pasta with Shrimp
 Categories: Pasta, Main dish, Fish
      Yield: 4 servings
 
  1 1/2 T  Butter                          1 1/2 T  Flour
  1 1/2 c  Milk                              1/2 c  35 per cent cream
  1 1/2 T  Pesto sauce                     1 1/2 T  Chopped parsley
      1 T  Minced garlic                       2 T  Grated paresan cheese
    1/2 t  Salt                              1/2 t  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: Assam Spicy Shrimp
 Categories: Fish, Main dish
      Yield: 6 servings
 
      1 x  ---------marinating---------    1 1/2 c  Water
      2 lb Headless shrimp                     1 T  Oyster sauce
    1/2 t  Hot chili sauce                     6 oz Tamarind
      1 x  ----------cooking-----------        3 oz Young ginger root
      4 ea Large garlic cloves                 1 t  Blachan
      2 ea Small red onions                    3 T  Oyster sauce
      1 T  Dark soya sauce                     1 T  Hot chili sauce
      3 T  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: AUDREY'S ORIENTAL CHICKEN
 Categories: Poultry, Main dish
      Yield: 4 servings
 
    1/4 c  Firmly packed brown sugar           2 T  Cornstarch
    1/4 c  Vinegar                             1 T  Soy sauce
      1 ea 15 oz. can pineapple chunks         1 c  Strips, green pepper
      1 c  Thin onion rings                    1 T  Oil
      2 ea Boneless chicken breasts*      
 
  *Cut into thin strips. In a medium bowl, combine sugar and cornstarch.
   Gradually stir in vinegar and soy sauce. Stir in pineapple, green pepper
  and onion, set aside.  Heat oil in wok. Add chicken and stir fry, just
  until tender, and chicken has turned white.  Add pineapple and vegetable
  mixture; stir until well mixed. Cover and simmer over low heat 15 minutes.
  Cal: 314; Fat 7g.
 
-----
 
---------- 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 t  Salt                              1/2 t  Pepper
    1/2 t  Marjoram                          1/2 t  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: 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: Baked Pork Chops
 Categories: German, Pork, Main dish
      Yield: 6 servings
 
      6 ea Pork chops                          1 ea Garlic clove; minced
      1 t  Caraway seeds; crushed              2 t  Hungarian paprika; mild *
    1/2 t  Salt                                1 x  Pepper; as desired
      1 c  White wine; dry                     1 c  Sour cream (optional)
 
  *  Use only Hungarian mild Paprika.  It is available at most larger stores
  and at specialty shops.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++
  Place the pork chops in an ovenproof casserole.  Mix the remaining
  ingredients, except sour cream, and pour over the chops.  Marinate the
  chops 2 to 3 hours in the refrigerator.  Bake the chops, uncovered, in the
  marinade in a preheated 325 degree F. oven for 1 hour or until tender. Add
  more wine if necessary.  Stir sour cream into pan juices and heat through
  but DO NOT boil.  Serve chops with sour-cream gravy and buttered noodles or
  dumplings.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Baked Spinach With Cheese
 Categories: Cheese, Main dish
      Yield: 4 servings
 
      1 lb Spinach; fresh *                  1/4 lb Butter
      1 ea Onion; large, diced                 2 ea Garlic; cloves, minced
    1/2 t  Salt                              1/2 lb Emmenthaler cheese; grated
      1 t  Paprika                           1/8 t  Nutmeg
    1/4 t  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: Barvarian Veal
 Categories: German, Meats, Main dish
      Yield: 4 servings
 
      1 lb Veal; cut in 4 thin slices        1/2 t  Salt
    1/8 t  Sugar                             1/2 t  Pepper; white
      1 T  Mustard; dijon style                4 ea Bacon; slices
      4 ea Eggs; large, hard cooked            2 T  Vegetable oil
      1 ea Onion; medium, diced              3/4 c  Beef bouillon; heated
      1 T  Tomato paste                        2 T  Unbleached flour
    1/4 c  Red wine                       
 
  Dry veal on paper towels.  Roll in a mixture of salt, sugar, white pepper,
  and mustard.  Place a bacon slice on top of each piece of veal. Place an
  unsliced egg on top of the bacon.  Rollup each slice of veal (jelly-roll
  fashion) and tie together with string.  Heat oil in frypan and brown veal
  rolls well on all sides.  Add onion; saute for 3 minutes. Add the hot
  bouillon; cover and simmer gently 25 minutes. Remove the veal from the pan.
  Remove the strings from the veal and keep veal warm on a serving platter.
  Add tomato paste to the pan drippings; stir. Thoroughly mix flour and red
  wine to remove all lumps. Add to sauce and cook until mixture thickens. Add
  warm veal rolls and heat through. Before serving, place veal rolls on a
  platter, pour sauce over the rolls and serve with pureed potatoes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Barvarian Veal With Asparagus
 Categories: German, Meats, Main dish
      Yield: 6 servings
 
      2 lb Veal; cubed                         2 T  Vegetable oil
      1 ea Onion; large, chopped               1 c  Carrots; chopped
      1 T  Parsley; chopped                  1/4 c  Lemon juice; fresh
      2 c  Beef broth                          3 T  Unbleached flour
    1/2 t  Salt                                1 x  Pepper;fresh ground,to taste
     20 oz Frozen asparagus; * or              2 lb Asparagus; fresh **
 
  *   Frozen Asparagus should be tips and pieces. (2 boxes (10 Oz Each)) **
  Fresh Asparagus should be cleaned and cut into 1-inch pieces.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++
  In a Dutch oven brown the veal in hot oil.  Add onion and carrots. Cook
  until onion is transparent.  Stir in parsley.  Mix lemon juice, broth,
  flour and seasonings until well-blended.  Pour over meat. Cover and bake in
  preheated 325 degree F oven 1 1/2 hours or until meat is tender. Add more
  broth if needed.  Cook asparagus until tender-crisp. Stir into veal and
  serve immediately.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Beef Roast With Mushroom Stuffing
 Categories: Beef, Main dish
      Yield: 6 servings
 
      1 x  -----------roast------------      1/2 t  Salt
    1/4 t  White pepper                        2 lb Flank steak
      1 t  Mustard; dijon style                1 x  -----mushroom stuffing------
      2 T  Vegetable oil                       1 ea Onion; small, chopped
      4 oz Mushroom pieces; *                1/2 c  Parsley; chopped
      2 T  Chives; chopped                     1 T  Tomato paste
    1/2 c  Bread crumbs; dried               1/4 t  Salt
    1/4 t  Pepper                              1 t  Paprika
      1 x  -----------gravy------------        3 ea Bacon; strips, cubed
      2 ea Onions; small, fine chopped         1 c  Beef broth; hot
      1 t  Mustard; dijon style                2 T  Tomato catsup
 
  *  Mushrooms should be 1 4 oz can of mushroom pieces drained and chopped.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++
  Lightly salt and pepper flank steak.  Spread one side with mustard. To
  prepare stuffing, heat vegetable oil in a frypan, add onion and cook for 3
  minutes, until lightly browned.  Add mushroom pieces; cook for 5 minutes.
  Stir in parsley, chives, tomato paste, and bread crumbs. Season with salt
  and pepper and paprika.  Spread stuffing on mustard side of the flank
  steak, roll up jelly-roll fashion and tie with thread or string. To prepare
  gravy, cook bacon in a Dutch oven until partially done. Add the meat roll
  and brown on all sides, approximately 10 minutes. Ad onions and saute for 5
  minutes. Pour in the beef broth, cover Dutch oven, and simmer for 1 hour.
  Remove meat to a preheated platter.  Season pan juiceswith mustard. Salt
  and pepper to taste; stir in catsup.  Serve the gravy separately.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Bramberger Meat & Cabbage
 Categories: German, Beef, Main dish
      Yield: 4 servings
 
      1 lb Cabbage; head, small                1 T  Vegetable oil
      2 ea Onions; medium, chopped           1/2 lb Pork; lean, cubed
      1 lb Ground beef; lean                   1 t  Caraway seeds
    1/2 t  Salt                              1/2 t  Pepper
    1/2 c  White wine; dry                     1 t  Vegetable oil
      3 ea Bacon; strips, thick sliced    
 
  Remove outer, wilted cabbage leaves and core.  Place cabbage in a large pot
  of boiling water and simmer gently for 10 minutes.  Remove and drain.
  gently pull off 12 leaves and set aside.  Finely chop the rest of the
  cabbage.  Heat 1 T vegetable oil; add onions, pork, and ground beef. Cook
  until lightly browned.  Drain off excess fat.  Add the chopped cabbage,
  caraway seeds, salt, and pepper.  Pour in the white wine. Cover and simmer
  the mixture for 10 minutes, stirring often. Grease an ovenproof dish with 1
  t of vegetable oil; line the dish with half the cabbage leaves. Spoon in
  the meat mixture, cover with the rest of the cabbage leaves. Cut bacon
  strips in half and arrange on top. Place in preheated 350 degree F. oven;
  bake for approximately 45 minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Brandied Beef Roast
 Categories: Main dish, Meats
      Yield: 10 servings
 
      3 lb Whole trimmed tenderloin          3/4 c  Brandy
      1 x  Salt and pepper                
 
  Place roast in shallow roasting pan.  Pour approximatedly one third of the
  brandy on the roast.  Roast at 325 degrees F. without lid for approximately
  15 to 20 minutes per pound for rare.  Gradually pour remaining brandy roast
  throughout cooking time.  Baste frequently. If the surface of the roast
  appears to be drying out during cooking, cover with suet or bacon strips.
  When roated to desired doneness, remove from oven and allow meat to stand
  for ten minutes before carving. Season with salt and pepper.
 
-----
 
---------- 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: Cajun Pork Roast
 Categories: Main dish, Barbecue, Creole, Cajun
      Yield: 12 servings
 
     10 lb Boneless boston pork roast          1 c  Chopped onion
    3/4 c  Choppped garlic                   1/2 c  Tiger sauce
      1 t  Chopped parsley                   1/2 c  Worcestershire sauce
      2 T  Steak sauce (lea & perrins)     2 1/2 T  Dry mustard
      1 x  Seasoned salt (dry rub)             6 oz Tomato paste
      3 T  Brown sugar                    
 
  MARINADE: Combine chopped onion, chopped garlic, chopped parsley with the
  Tiger Sauce Worchestershire sauce, steak sauce and dry mustard. Mix well.
  Make slits into roast and rub sauce well into and over the roast (a baste-
  ing syringe works well to place suace into slits). Allow to sit in the
  refrigerator for 6 hours (or overnight). TOMATO SAUCE: Mix tomato paste and
  the brown sugar very well and set aside. Cook roast in a covered grill
  until the internal temperature of the roast is 170 degress. Brush with
  Tomato Sauce when done and serve. NOTE: Tiger Sauce is a brand name of
  sweetened hot sauce.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Caribbean Ginger Turkey
 Categories: Poultry, Main dish
      Yield: 4 servings
 
      2 lb Turkey breast, skinned            1/2 c  Water
    1/4 c  Soy sauce                         1/4 c  Brown sugar
    1/4 c  Dry sherry                          2 T  Vegetable oil
      2 T  Apricot jam                         2 t  Lemon juice
    1/2 t  Ginger                              1 ea Clove garlic, chopped
 
  Carefully bone turkey breast.  Remove fillet from underside of breast by
  detaching the feather-shaped piece of boneless meat beside the breast bone.
  Cut remaining breast meat into 3 equal portions.  In a plastic bag, combine
  water, soy sauce, sugar, sherry, oil, apricot jam, lemon juice, ginger and
  garlic; mix well to dissolve sugar. Prop bag in a bowll; add turkey,
  submerge in marinade.  Marinade 4 to 6 hours or overnight. Remove meat from
  marinade, reserving marinade. Broil or barbeque turkey 12 to 15 minutes,
  turning and brushing meat with marinade. Serve with rice and garnish with
  sliced fruit.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: CARLA'S TURKEY LOAF
 Categories: Main dish, Poultry
      Yield: 8 servings
 
      2 lb Ground turkey                       1 T  Worcestershire sauce
      2 T  Hot ketchup                         1 ea Medium onion, chopped
      1 t  Salt                              1/2 t  Pepper
      1 ea Celery, finely chopped              1 t  Rosemary
      1 t  Thyme                               1 t  Basil
      1 T  Chopped parsley                   1/2 c  Oatmeal
 
  Mix all the ingredients together and form into a loaf.  Place in a nonstick
  loaf pan, bake 350F for 2 hrs.  Cal: 184; Fat: 1 3/5g.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: CATHY'S BAKED CHICKEN
 Categories: Poultry, Main dish, Low-cal
      Yield: 4 servings
 
      2 ea Chicken breasts, halved             1 c  Fresh bread crumbs
    1/2 t  Onion powder                      1/2 t  Garlic powder
    1/4 t  Cayenne pepper                    1/8 t  Ground ginger
    1/3 c  Plain low-fat yogurt           
 
  Preheat oven to 400F. Lightly spray a medium size shallow baking dish with
  vegetable spray. Rinse chicken and pat dry.  In a shallow pan, combine
  bread crumbs, onion powder, garlic powder, cayenne pepper and ginger. Dip
  chicken in yogurt, then into crumb mixture.  Place in prepared dish. Bake
  uncovered, 45 to 50 min, or until tender.  Cal: 254, Fat: 5 g.
 
-----
 
---------- 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 T  Olive oil
      2 T  White vinegar                       2 T  Worcestershire
      1 x  Dash tobasco                      1/2 x  Lemon
      2 ea Egg yolks                           1 x  Cappers
      3 T  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: Cheesy broiled flounder
 Categories: Seafood, Main dish, Cheese
      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: CHICKEN AND FRESH VEGETABLE PROVENCALE
 Categories: Main dish, Poultry
      Yield: 4 servings
 
      1 ea Small cauliflower                   2 ea Ripe tomatoes, sliced
      2 ea Med. carrots, sliced thin           1 ea Large onion, sliced thin
      2 T  Chopped fresh parsley, divid        1 T  Diced leaf basil, divided
    1/4 t  Pepper                              1 ea Chicken cube bouillon
    1/2 c  Boiling water                       2 T  Lemon juice
      2 ea Chicken breasts, skinned,spt   
 
  Break the cauliflower into small pieces.  Combine vegetables in 3 qt.
  baking dish.  Sprinkle with 1T parsley, 2t basil, and the pepper. Combine
  the bouillon cube and water and pour over vegetables.  Make paste of 1T
  parsley, 1t basil, the garlic powder, and lemon juice. Place the chicken
  over the vegetables.  Spread the paste on the chicken. Cover and bake at
  350F for 1 1/2 hrs or until the chicken and vegetables are tender, basting
  occasionally.  Cal: 220; Fat 3/5g.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: CHICKEN AND SWEET POTATOES
 Categories: Poultry, Main dish, Low-cal
      Yield: 6 servings
 
      2 c  Mashed, cooked sweet potatoe        2 T  Brown sugar
    1/2 t  Ground cinnamon                   1/8 t  Ground nutmeg
    1/3 c  Skimmed evaporated milk           1/4 c  Chicken broth
    1/4 c  Minced onion                        1 ea 8 oz. can water chestnuts*
      1 ea 10 oz. cream of chicken soup        1 ea Or white sauce chicken flav
      3 c  Cubed chicken                       3 T  Water
 
  *Drained, sliced. Preheat oven to 350F. In a medium size bowl, combine
  sweet potatoes, brown sugar, cinnamon, nutmeg and milk.  Spread around the
  inside edge of a round 10 in. casserole, forming a ring. In a medium size
  non stick skillet, heat broth over low heat.  Add onion and water
  chestnuts; cook until tender.  Add soup or sauce, chicken and 3 tablespoons
  water; cook over medium heat until hot, stirring occasionally. Spoon
  chicken mixture into center of sweet potato ring in casserole. Bake
  uncovered, 30 min or until bubbling. Cal: 308; Fat: 6g.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: CHICKEN AND VEGETABLE CASSEROLE
 Categories: Poultry, Main dish, Low-cal
      Yield: 4 servings
 
      2 ea Chicken breasts, halved             4 ea Carrots, quartered
      1 c  Pearl onions                        2 ea Celery stalks, large pieces
      2 ea Potatoes, peeled, quartered       1/4 c  Chicken broth
      1 ea 10oz can cream of mushroom s      1/2 c  Skim milk
    1/4 t  Dried leaf thyme                  1/8 t  Ground sage
      1 ea Bay leaf                       
 
  Preheat oven to 350F. Rinse chicken and pat dry. Heat a medium size non
  stick skillet over low heat; spray lightly with vegetable spray. Add
  chicken and cook quickly until browned on both sides.  Remove chicken to a
  medium size shallow casserole.  Add vegetables to casserole. In a small
  bowl combine broth, soup milk, thyme, sage and bay leaf; pour over chicken
  and vegetables.  Bake, covered 1 hour or until vegetables and chicken are
  tender. Cal: 343; Fat: 9.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chicken Breasts with Spicy Rub
 Categories: Poultry, Main dish
      Yield: 4 servings
 
      4 ea Chicken breasts                     2 t  Vegetable oil
      1 x  ------------rub-------------        2 T  Ground cumin
      2 T  Paprika                             2 T  Brown sugar
      1 T  Black pepper                        1 t  Curry powder
      1 t  Cayenne                             1 t  Salt
    1/2 t  Five spice powderr                  1 T  Dijon mustard
      1 T  Red wine vinegar                    1 T  Vegetable
      2 ea Cloves garlic, minced          
 
  Pat chicken pieces dry.  Combine ingredients for rub.  Smear rub over
  bother sides of chicken; the more you use, the spicer it will be. Heat
  barbecue.  Brush grill with 2 tablespoons oil.  Place chicken on grill,
  skin side down.  Cook over medium heat, about 10 to 12 minutes per side,
  until chicken is justed cooked through.  (If heat is too high, coating will
  burn; if too low, cooking time will be a little longer).
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chicken Fajitas
 Categories: Poultry, Main dish
      Yield: 8 servings
 
    1/4 c  Lime juice                          2 t  Dijon mustard
      1 ea Jalapeno pepper, minced             4 ea Garlic cloves, minced
  1 1/4 lb Chicken breasts                   1/4 c  Olive oil
     16 ea Flour tortillas                    16 ea Pieces romaine lettuce
      1 x  -------pico de gallo--------        4 ea Jalapenos, minced
      2 ea Garlic cloves, minced               1 ea Onion, coarsely chopped
    1/2 t  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 in Black Bean Sauce
 Categories: Main dish, Poultry, Foreign
      Yield: 4 servings
 
      1 lb Boneless chicken breasts            2 T  Dry sherry
      1 T  Soy sauce                           2 t  Sesame oil
      1 x  -----------sauce------------      1/2 c  Chicken stock
      2 t  Cornstarch                        1/2 t  Sugar
      1 t  Soy sauce                           1 t  Hot chili paste
      1 T  Vegetable oil                       2 ea Cloves garlic
      2 t  Minced fresh ginger                 2 T  Fermented black beans
 
  Cut chicken into 3/4 inch pieces.  Combine sherry, soy and sesame oil in a
  4-cup microwaveable casserole.  Toss chicken in mixture, cover and marinate
  while preparing other ingredients.  In a small boil combine stock,
  cornstarch, soy sauce, sugar, chili paste; set aside. Prepare garlic,
  ginger and black beans; set aside.  Microwave chicken and marinade, covered
  at high for 4 to 6 minutes or until chicken is opaque and tender. Stir
  twice during cooking.  Stand, covered, while making sauce. In a 2 cup glass
  measure, microwave vegetable oil at high for 1 minute or until hot. Stir in
  garlic, ginger and black beans and microwave, uncovered high for 1 minute
  or until fragrant. Stir in stock mixture until smooth and microwave at high
  for 1 1/2 to 3 minutes or until sauce comes to a boil and thickens. Stir
  once. Drain liquid off chicken, pour black bean sauce over, stir and serve
  immediately.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chicken in Lemon Grass and Chili (GA Xao Xa Ot)
 Categories: Foreign, Main dish, Poultry
      Yield: 4 servings
 
      3 lb Chicken                             4 ea Cloves garlic
      1 ea Large onion                         3 T  Vegetable oil
      1 ea Salt                                2 T  Minched lemon grass
      1 t  Ground chilies                      4 T  Fish sauce(nuoc mam)
      1 T  Granulated sugar                    1 T  Caramel sauce
      1 c  Water                          
 
  Rinse chicken and dry well.  Cut into small pieces.  Peel garlic and slice
  finely.  Cut onion into halves lengthwise and then cut lengthwise into 1/2
  inch strips.  Heat oil in large frying pan over medium heat. Add a pinch of
  salt, garlic and onion.  Fry over medium heat until onion becomes
  translucent.  Add lemon grass and chili. Fry 1 to 2 minutes until fragrant.
  Add chicken and cook until lightly browned. Add fish sauce, sugar and
  caramel sauce.  Mix well.  Add 1 cup water and cook 45 minutes or until
  chicen is tender.  Stir occasionally and add more water if necessary. Makes
  4 servings. CARAMEL SAUCE: Mix 1/2 c sugar with 4 tablespoons of water in
  heavy saucepan. Bring to a boil over medium heat and let boil until mixture
  changes colour.  Turn heat down to low and heat until brown.  Add 1/2 cup
  water to mixture.  Stir until sugar is dissolved.  Remove from heat and
  store in a jar in the refrigerator.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chicken Indienne
 Categories: Poultry, Main dish
      Yield: 4 servings
 
      2 lb Chicken pieces                      3 T  Fresh lemon juice
      3 T  All purpose flour                   1 t  Salt
    1/8 t  Freshly ground pepper               3 T  Oil
      1 T  Butter                              1 ea Large onion, chopped
      3 T  Curry powder                      1/2 c  Water
    1/2 c  Heavy cream                         1 t  Chicken stock base
      2 T  Candied ginger                      1 ea Lime wedges (optional)
 
  Sprinkle chicken pieces with lemon juice and let stand 30 minutes. Pat dry.
  Mix flour, salt and pepper; dredge chicken pieces to coat evenly. In a
  heavy skillet with a tight lid, heat oil and butter. Cook chicken,
  sprinkling with any leftover flour mixture, until browned on both sides.
  Remove from skillet and set aside.  Add onion and cook until golden. Add
  onion and cook until golden.  Add curry powder and cook for 2 minutes.
  Gradually beat in water and cream, cook until thickened. Add chicken stock
  base and ginger, stir, and return chicken to skillet. Cover and simmer,
  turning chicken once, for 40 minutes or until chicken in tender. Transfer
  to heated platter and surround with lime wedges. Serve with rice.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: CHICKEN NAPOLI
 Categories: Main dish, Meats, Poultry
      Yield: 6 servings
 
      1 ea Chicken, fryer, skinned, cut      1/2 ea Cauliflower, florets
      2 ea Potatoes, sliced                    2 ea Carrots, sliced
    1/2 ea Eggplant, cubed                     2 ea Onions, sliced
      1 ea Red or green pepper, sliced         2 ea Celery, sliced
    1/2 t  Pepper                             16 oz Tomatoes, can
    1/2 t  Garlic powder                       2 t  Chicken boullion powder
  1 1/2 c  Water                               1 T  Dill weed
 
  Place chicken and vegetable in 4 qt. casserole.  Sprinkle with pepper. Add
  tomatoes, garlic powder, bouillon powder, and water. Sprinkle with dill.
  Cover tightly and bake at 350F for 2 hrs.  Stir after 1 hr. The flavour
  continues to develop as the casserole stands. Cal: 240, Fat 4/5g.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: CHICKEN RISOTTO
 Categories: Main dish, Poultry
      Yield: 8 servings
 
      2 ea Zucchini, thinly sliced             2 ea Green onions, sliced
      2 c  Skinned diced chicken,cooked      1/2 t  Salt
    1/2 t  Thyme                               2 T  Chopped pimento
      3 c  Cooked rice                       1/4 c  Grated cheese
 
  Cook the zucchini and onions in small amount of water until tender, about 5
  to 10 min.  Add other ingredients, except for cheese.  Cook and stir until
  heated through.  Remove from heat, stir in cheese, serve. Cal: 187, Fat:
  1g.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chicken Scalopine
 Categories: Poultry, Main dish
      Yield: 6 servings
 
      4 T  Butter, divided                     4 c  Sliced fresh mushrooms
      6 ea Boned chicken breasts flat        1/3 c  Thin sliced green onions
    1/3 c  Water                             1/4 c  White wine
    1/2 t  Chicken bouillon mix              1/3 c  Whipping cream
      1 ea Salt & pepper to taste         
 
  Melt 2 tablespoons of butter in large non stick frypan.  Saute mushrooms
  until tender and any liquid has evaporated; remove from pan; set aside.
  Melt remaining 2 tablespoons butter in same frypan. Saute chicken breasts
  on both sides until golden brown and cooked through; remove from pan; set
  aside.  Add onions to pan; saute until tender. Add water, wine and
  boulillon mix to pan.  Bring to boil. Cook and stir until mixture is
  reduced by half.  Add cream to pan. Cook and stir until slightly thickened.
  Add salt and pepper to taste. Return mushrooms and chicken to sauce in pan.
  Reheat to serving temperature.
   Makes 4 to 6 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chicken with Mustard and Wine Sauce
 Categories: Poultry, Main dish
      Yield: 3 servings
 
      1 ea Frying chicken                      2 T  Oil, preferably peanut
      2 ea Large garlic cloves sliced          2 T  Chopped shallots
    1/2 c  Dry white wine                      1 c  Leeks, sliced into 2" pieces
      1 x  Salt and pepper to taste            3 T  Dijon mustard
    1/4 c  Whipping cream                 
 
  Cut chicken into serving size pieces.  Saute in hot oil until browned.
  Remove from pan, drain all but a little oil from pan.  Add garlic and
  shallots; cook 1 minute.  Add wine and return chicken to pan.  Cover and
  simmer until tender, about 15 minutes.  Add more wine if needed. Increase
  heat, add leeks, toss and cook briefly.  Season with salt and pepper. Cover
  and cook over medium heat for 3 minutes.  Stir in mustard and cream. If
  sauce is too thick, thin it with a little wine.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: COQ AU VIN
 Categories: Poultry, Main dish, Low-cal
      Yield: 4 servings
 
      2 ea Boneless chicken breast, hav        4 t  Low fat margarine
    1/8 t  Garlic powder                     1/8 t  Dried leaf thyme
    1/8 t  Lemon pepper                      1/2 t  Minced chives
      1 T  Chopped fresh parsley               1 T  All purpose flour
      4 oz Mushrooms, sliced                   4 oz Pearl onions
    1/4 c  White wine                     
 
   Preheat oven to 350F.  Rinse chicken and pat dry. Melt 2t margarine in a
  large non-stick skillet over medium heat.  Add garlic powder and herbs;
  stir together 30 seconds.  Dredge chicken in flour.  Add to skillet and
  cook until brown on both sides.  Remove to a small casserole; set aside.
  Add remaining 2t margarine to skillet.  Add mushrooms and onions; saute
  until golden.  Add to casserole. Pour wine into skillet and scrape up
  browned pieces. Pour over chicken. Bake, covered, 50 to 60 min. or until
  tender. Cal: 193, Fat: 5g.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Country Captain Chicken
 Categories: Poultry, Main dish
      Yield: 6 servings
 
      4 T  Butter                              1 ea Small onion, finely chopped
    1/2 ea Sweet pepper, finely chopped        2 ea Garlic cloves finely chopped
      2 T  Vegetable oil                     1/2 c  All purpose flour
  1 1/2 t  Salt                                1 t  Pepper
      3 lb Chicken serving size pieces         1 c  Plum tomatoes
      2 c  Chicken stock                       2 T  Curry powder
    1/4 c  Dried shredded coconut            1/4 c  Sultana raisins
      1 x  Salt and pepper to taste            1 ea Slived almonds to garnish
      1 ea Chopped parsley to garnish     
 
  Melt butter in skillet large enough to hold chicken in one layer.  Add
  onion, carrot green pepper, garlic and cook until tender, about 5 minutes.
  Transfer to saucepan.  Add oil to skillet.  Combine flour, salt and pepper
  in bowl.  Roll chicken in flour mixture, cook in hot oil until nicely
  browned.  Drain off any excess oil.  Add tomatoes, their liquid, stock and
  curry powder to sauce with cooked vegetables. Bring to boil over medium
  heat.  Pour over chicken and simmer for 15 minutes. Stir in coconut and
  raisins; simmer for 5 minutes longer. Test chicken for doneness, check
  seasoning.  Arrange chicken in serving bowl. Garnish with almonds and
  parsley.  Serve with boiled rice.
 
-----
 
---------- 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 T  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: 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: CREAMY CHICKEN CASSEROLE lo cal, lo fat
 Categories: Poultry, Main dish
      Yield: 6 servings
 
      2 T  All purpose flour                   1 T  Non-fat powdered milk
  1 1/4 c  Skim milk                         1/4 t  Salt
      1 ea Pepper to taste                   1/2 t  Dried leaf marjoram
    1/2 t  Dried leaf thyme                  1/2 c  Celery, thinly sliced
    1/2 c  Sliced mushrooms                    1 c  Chicken broth
      1 T  Chicken broth                       3 c  Cooked rice
  2 1/2 c  Cubed cooked chicken                1 T  Chopped fresh parsley
    1/4 c  Slivered almonds (optional)    
 
  Preheat oven to 350F. In a medium saucepan, combine flour and powdered
  milk. Slowly add skim milk, stirring to blend. Cook over medium heat until
  sauce thickens, stirring constantly. Add salt, pepper, marjoram and thyme,
  set aside. In a large non-stick skillet over low heat, cook celery and
  mushrooms in 1 tablespoon broth until tender. Stir in rice, 1 cup broth,
  chicken and sauce. Pour into a shallow casserole. Sprinkle with parsley
  (and almonds). Bake, covered 35 minutes; remove lid and bake about 10
  minutes longer or until bubbling. Serve immediately. Cal: 224, Fat: 2 g.
 
-----
 
---------- 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 T  Water                             1/2 c  Cornflake crumbs
    1/8 t  Lemon pepper                        2 t  Chopped fresh parsley
      1 t  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: CURRIED CHICKEN
 Categories: Poultry, Main dish, Low-cal
      Yield: 6 servings
 
      3 ea Chicken breasts, halved             3 T  All purpose flour
  1 1/2 c  Sliced onion                        1 T  Water
      1 ea Apple, peeled, chopped            1/4 t  Curry powder
    1/8 t  Ground ginger                     1/8 t  Ground tumeric
    1/2 t  Salt                              1/8 t  Pepper
      1 c  Chicken broth                     1/3 c  Raisins
 
  Preheat oven to 350F. Rinse chicken, pat dry; dredge in flour.  Spray a
  large non stick skillet with vegetable spray; heat over medium high.
   Add chicken and cook just until brown; turn and brown other side. Put
  chicken in a medium size shallow casserole.  In skillet over low heat, cook
  onion in 1 T water 5 minutes; add apple and cook 1 min. Spoon over chicken;
  sprinkle with spices. Pour broth over all. Bake, covered, 55 min or until
  tender. Add raisins and cook 5 minutes longer. Cal: 214; Fat 4 g.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Duck with Black Bean Sauce and Tamarind Jus
 Categories: Main dish, Meats
      Yield: 4 servings
 
      1 x  ----stuffing ingredients----        2 ea Duck
      1 c  Chopped celery                    2/3 c  Chopped cooking onion
      1 c  Chopped carrots                     1 c  Peeled and diced orange
      1 ea Salt and pepper to taste            1 x  Black bean sauce ingredients
      1 ea ------------------------            2 c  Black beans
    1/2 ea Apple, skinned                      2 ea Shallots, diced
      1 T  Port                                1 t  Cumin
      1 t  Crushed chilies                   1/2 t  Fresh lemon juice
      1 T  Fresh chopped coriander             1 t  Worcestershire sauce
      1 t  Fresh chopped tarragon              2 c  Duck stock
      1 t  Butter                              1 x  --tamarind jus ingredients--
      1 ea ------------------------          1/2 lb Tamarind
      1 c  Duck stock                          1 t  Butter
 
  Mix the stuffing ingredients in the cavity of the two ducks.  Trim the
  excess fat and bind the legs at the tail end.  Season with salt and pepper
  and roast in 325 degree F oven for 2 hours Pour off any grease. When ducks
  are golden brown, remove from the oven and cool to room temperature. Halve
  the ducks along the backbone and debone. Discard the stuffing and put the
  bones in 4 cups of water with an onion, some carrot and salt and pepper.
  Simmer for about 2 hours. Reserve duck stock. Black bean sauce: Blanch the
  beans in water until soft, then coursely chop. Skin and puree the apple.
  Sweat the shallots in the port until they are translucent. Combine the rest
  of the ingredients with the beans and pureed apple and simmer for about 15
  minutes until the flavours blend. Swirl in the butter. Set aside and keep
  warm. Tamarind Jus: Soak tamarind in water until soft. Squeeze seed out,
  then strain and puree pulp.  Combine puree and duck stock and heat through.
  Swirl in the butter. Place the ducks skin side down in roasting pan in a
  500 degree F oven for about 10 minutes (until skin is crispy) Pour some of
  the black bean sauce on four plates and top with the ducks skin side up.
  Drizzle some of the tamarind jus over the ducks and serve with oriental
  vegetables.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: EAST INDIAN CHICKEN
 Categories: Main dish, Poultry
      Yield: 4 servings
 
    1/2 c  Chopped onion                     1/2 c  Chopped green pepper
    1/4 t  Garlic powder                       1 t  Vegetable oil
      2 c  Skin, cooked diced chicken        1/2 t  Salt
    1/2 t  Pepper                          1 1/2 t  Curry powder
     28 oz Whole tomatoes, can                 1 T  Worcestershire sauce
      2 T  Chopped parsley                   1/4 c  Raisins
      2 c  Cooked rice                    
 
  Cook onion, pepper, garlic powder in oil until onion tender, about 3 min.
  Add remaining ingredients, except rice, cook over low heat for 30 min.
  Serve over rice. Cal: 340 Fat: 1 2/5g.
 
-----
 
---------- 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 t  Salt                                1 ea Small eggplant. peeled, slic
      1 ea Egg white, slightly beaten          1 T  Water
    1/2 c  All purpose flour                   1 t  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: False Hare (German Meatloaf)
 Categories: German, Beef, Main dish
      Yield: 4 servings
 
    1/2 lb Ground beef; lean                 1/2 lb Ground pork; lean
      1 ea Onion; medium, chopped              3 T  Bread crumbs
      3 T  Water; cold                         2 ea Eggs; large
    1/2 t  Salt                                1 t  Paprika
      1 t  Mustard; prepared                   2 T  Parsley; chopped
      3 ea Hard cooked eggs; peeled            4 ea Bacon; strips
      4 T  Vegetable oil                       1 c  Beef broth
      1 x  -----------sauce------------      1/4 c  Water; hot
      1 t  Cornstarch                        1/4 c  Water
    1/2 c  Sour cream                     
 
  Thoroughly mix ground meats, onion, bread crumbs, 3 T cold water, and eggs.
  Flavor with salt, praprika, mustard, and parsley.  Blend ingredients
  thoroughly.  Flatten out meat mixture in the shape of a square, (8 X
  8-inches).  Arrange whole hard-boiled eggs in a row along the middle of the
  meat.  Fold sides of meat pattie over the eggs. Shape meat carefully into a
  loaf resembling a flat bread loaf. Occasionally rinse hands in cold water
  to prevent sticking.  Cube 2 strips bacon; cook in a Dutch oven about 2
  minutes.  Carefully add the vegetable oil; heat. Place meatloaf in the
  Dutch oven and cook until browned on all sides. Cut remaining bacon strips
  in half and arrange over the top of the meatloaf. Place uncovered Dutch
  oven in a preheated oven for about 45 minutes. While meat is baking,
  gradually pour hot beef broth over the top of the meatloaf; brush
  occasionally with pan drippings. When done remove meat to a preheated
  platter and keep it warm. Add 1/4 cup of hot water to pan and scrape all
  particles from the bottom.  Bring to a gentle boil and add cornstarch that
  has been mixed with 1/4 cup water.  Cook until bubbly and thick. Remove
  from heat and stir in sour cream.  Reheat to warm.  Season with salt and
  pepper if desired.  Serve the sauce separately.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Farmers Breakfast
 Categories: German, Main dish
      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: 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: Fish and potato platter
 Categories: Seafood, Main dish, Microwave
      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: 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: 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: 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: Fried Beef with Watercress Salad(Bo Luc Lac)
 Categories: Foreign, Meats, Main dish
      Yield: 4 servings
 
      1 lb Beef fillet(500g)                   5 ea Cloves garlic crushed
    1/2 t  Black pepper                    1 1/2 t  Granulated sugar
      3 T  Oil                                 1 ea Large onion
      2 T  Vinegar                             2 T  Salad oil
      1 ea Watercress (as required)       
 
  Cut meat into 3/4" cubes. Mixwith 2 cloves garlic, 1/2 tsp pepper,1/2 tsp
  sugar and 1 tbsp oil. Let meat stand in marinade for 1 hour. Cut onion
  lengthwise into very thin strips. Marinate onion in vinegar, 1/4 tsp salt,
  1 tsp sugar, 1/4 tsp pepper and 2 tbsp oil. Rinse watercress, drain well
  and arrange on a platter. Heat 2 tbsp oil over high heat. Add a pinch of
  sugar and the remaining garlic. Fry until fragrant. Add meat and stir fry
  for 2 minutes, until just cooked. Top watercress with meat, then onion
  mixture.
 
-----
 
---------- 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 t  Basil                             1/4 t  Garlic powder
    1/2 t  Salt                              1/2 t  Pepper
    1/2 t  Oregano                             1 T  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: German Beefsteaks
 Categories: Beef, German, Main dish
      Yield: 4 servings
 
      1 ea Hard roll; large, dry             1/2 c  Water
      4 T  Vegetable oil                       1 ea Onion; medium, chopped
      1 lb Ground beef; lean                 1/2 t  Salt
    1/4 t  Pepper                              4 ea Onion; medium, sliced
 
  In a small bowl soak roll in water.  Heat 2 T vegetable oil in a frypan;
  cook chopped onion until lightly browned.  Transfer onion to a bowl.
  Squeeze roll as dry as possible and mix roll with onion.  Add ground beef;
  blend well.  Season with salt and pepper.  Shape meat inot 4 patties; cook
  about 5 minutes on each side or to desired doneness. Remove and keep warm.
  Add sliced onions to pan drippings; cook until lightly browned. Arrange
  beefsteaks on a platter and top with onion rings.
 
-----
 
---------- 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 Lamb Chops
 Categories: Main dish, Meats, Barbecue
      Yield: 4 servings
 
      1 c  Red current jelly                   1 c  Poupon mustard
      1 ea Rack of lamb                        1 c  White wine
    1/2 c  Butter                            1/2 c  Shallots (minced)
      2 T  Rosemary (crushed)             
 
  Mix jelly and mustard in saucepan and simmer on stovetop for 5 minutes to
  melt jelly. Remove lamb chops from rach and French cut, being careful not
  to remove the fat from the eye (the fat will protect the meat from burning
  on the grill). Allow sauce to cool completely. Submerge lamb chops in sauce
  and allow to marinade overnight (place in refrigerator). Grill over Hickory
  coals 4 to 5 minutes (for medium to medium-rare), basting with sauce as it
  cooks. Turn once half-way through cooking time. Prepare garnish sauce by
  browning shallots in butter and stirring in the white wine and rosemary.
  Serve lamb with garnish sauce and grilled potatoes and vegtables. NOTE: The
  marinade sauce also goes well with other foods including mushrooms.
 
-----
 
---------- 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: 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: 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: Halibut Orange
 Categories: Fish, Main dish
      Yield: 2 servings
 
      2 lb Halibut, fresh or frozen            4 T  Butter
      1 ea Rind of orange                      1 ea Juice of orange
      1 t  Lemon juice                         1 ea Salt and pepper to taste
    1/8 t  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: Harvest Cornish Hens
 Categories: Main dish, Poultry
      Yield: 8 servings
 
      4 ea 1 3/4 lb. fresh or frozen ro        1 x  Salt
      1 x  Pepper                              2 T  Olive or salad oil
      1 t  Dried parsley flakes              1/4 t  Dried thyme leaves
      1 T  Butter or margarine                 1 ea 10-oz bag carrots, sliced 1/
      1 ea 10-oz container brussel spro        1 ea 12-oz. package mushrooms, sl
      1 x  Milk                                1 T  All-purpose flour
      1 t  Chicken-flavor instant bouil        1 x  Parsley sprigs for garnish
 
  Calories     per serving: 435 Fat grams per serving: 23 Approx. Cook Time:
  Cholesterol  per serving: 105 Remove giblets and necks from Rock Cornish
  Hens; refrigerate to use in soup another day. Rinse hens with running cold
  water; pat dry with paper towels. Sprinkle inside body cavity with salt and
  pepper. Fold neck skin to back; lift wings toward neck, then fold them
  under back of hen so they stay in place. With string, tie legs and tail of
  each hen together. Place hens, breast-side up, on rack in roasting pan. In
  a cup, mix olive or salad oil, dried parsley flakes, dried thyme leaves,
  1/2 tsp. salt, and 1/4 tsp. pepper; brush hens with oil mixture. Roast hens
  in 350 degree oven about 1 1/4 hours, brushing hens occasionally with
  drippings in pan. Hens are done when legs can be moved up and down easily
  or when fork is inserted between leg and body cavity and juices that escape
  are not pink. Toward the end of roasting hens, in 12-inch skillet over
  medium-high heat, in hot margarine, cook carrots, Brussel sprouts and 1/2
  tsp. salt until golden. Add 1/2 cup water; over high heat, heat to boiling.
  Reduce heat to medium-low; cover and cook 5 to 10 minutes until vegetables
  are tender-crisp, stirring occasionally; keep warm. When hens are done,
  discard strings. Place hens on warm large platter; keep warm. For gravy,
  remove rack from roasting pan; pour pan drippings into 1-cup measure; let
  drippings stand a few seconds until fat deparates from meat juice. Skim 2
  Tbsp. fat from drippings into 3-quart saucepan; skim and discard any
  remeining fat. In saucepan over high heat, in hot fat, cook mushrooms until
  tender and golden, stirring occasionally. Stir enough milk into meat juice
  to measuring to equal 1 cup; stir in flour, chicken bouillon and 1/2 tsp
  salt until blended. Add 1/2 cup water to roasting pan; stir to loosen brown
  bits from bottom of pan. Pour water and brown bits into mushrooms in
  saucepan. Add meat-juice mixture; cook over high heat, stirring constantly
  until mixture boils and thickens slightly; boil 1 minute. To serve, arrange
  vegetables on platter with Cornish hens. Garnish with parsley sprigs. Serve
  with mushroom gravy.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Honey Basted Turkey
 Categories: Main dish, Poultry
      Yield: 10 servings
 
      6 lb Turkey                            1/2 c  Oil
    1/2 c  Soya sauce                          2 T  Honey
  1 1/2 t  Ground ginger                   1 1/2 t  Dry mustard
      2 ea Cloves garlic, minced          
 
  Cut turkey into pieces as follows; 2 wings, 2 drumsticks, 2 thighs, 4
  breast pieces and 4 back pieces.  Combine oil, soya sauce, honey, ginger,
  mustard and garlic.  Marinate turkey in soya mixture 2 hours in
  refrigerator.  Drain turkey pieces, reserving marinade.  Place drumsticks,
  thighs and breast pieces 6 - 8" abouve medium hot coals. Grill for 30
  minutes, turning accasionally.  Add wings and bakc pieces. Grill another 30
  minutes, turning occaisionally.  Baste with marinade and grill until turkey
  is tender about 20 minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Howtowdie (Scottish Roast Chicken)
 Categories: Main dish, Poultry, Foreign
      Yield: 6 servings
 
      3 lb Broiler, frying chicken             6 ea Medium onions
    1/4 c  Margarine or butter, melted         1 x  --------oat stuffing--------
      1 ea Large onion finely chopped        1/4 c  Margarine
      1 c  Regular rolled oat                  1 t  Salt
    1/2 t  Ground coriander                  1/2 t  Pepper
    1/8 t  Grated nutmeg                  
 
    Fill wishbone area of chicken with stuffing. Fasten neck skin to back
  with skewer.  Fold wings across back with tips touching.  Fill body cavity
  lightly.  (Do not overstuff)  The stuffing will expand while cooking. Place
  chicken, breast side up, in shallow roasting pan. Cut onions in half and
  arrange around the chicken.  Brush chicken and onions with margarine. Roast
  uncovered in 375 F oven, brushing chicken and onions several times with
  remaining margarine until chicken and onions are done, about 1 1/2 hours.
  OAT STUFFING Cook and stir onion in margarine in 10 inch skillet over
  medium heat unitl light brown. Stir in remaining ingredients. Cook and stir
  until oats are golden brown and crip, about 3 to 4 minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Irish Lamb Stew
 Categories: Main dish, Soups
      Yield: 6 servings
 
      1 ea Boneless leg of lamb                3 T  Oil
      2 ea Medium onions, chopped              1 ea Clove of garlic, minced
      2 T  Flour                               2 c  Beef stock
      1 t  Salt                                1 x  Black peper to taste
    1/4 t  Rosemary                            1 ea Bay leaf
      1 lb Potatoes, cut into pieces           6 ea Carrots sliced
      2 ea Small rutabagas, cubed              1 lb Frozen peas
      1 ea Jar of boiled onions           
 
  Cut lamb into cubes.  Heat oil in a heavy saucepan, add lamb and cook until
  lightly browned, remove from pan.  Add onion and garlic and cook for a few
  minutes.  Add flour andd stir, heat until mixture browns. Gradually add
  stock while stirring.  Return meat to saucepan. Add salt, pepper, rosemary
  and bay leaf.  Cover and simmer for 1 hour or until meat is almost tender.
  Add potatoes, carrots and turnips. Cook 30 minutes longer. Add peas and
  onions and continue cooking until peas are tender, about 10-15 minutes.
 
-----
 
---------- 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: 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: Jerk Chicken
 Categories: Poultry, Main dish
      Yield: 4 servings
 
      1 T  Ground allspice                     1 T  Dried thyme
  1 1/2 t  Cayenne pepper                  1 1/2 t  Black pepper
  1 1/2 t  Ground sage                       3/4 t  Grated nutmeg
    3/4 t  Cinnamon                            2 T  Salt
      2 T  Garlic powder                       1 T  Sugar
    1/4 c  Soya sauce                        3/4 c  Vinegar
    1/2 c  Orange juice                      1/4 c  Olive oil
      1 c  Minced onion                        3 ea Green onions
      4 ea Chicken breasts, halves        
 
  In large glass or ceramic bowl combine allspice, thyme, cayenne pepper,
  black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar. Slowly
  whisk in soy sauce, vinegar, orange juice.  In slow stream whisk in olive
  oil.  Add onion and green onion.  Combine well. Add chicken and allow to
  marinate 1 hour at room temperature or over night, covered in refrigerator.
  If using outdoor grill toss 1 or 2 bay leaves on coals. Grill chicken 6
  min. each side.  Chicken may also be broiled indoors 5-6 min. each side.
  Either way, brush well with marinate while cooking. For hotter flavour,
  double amounts of first 7 ingredients.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: LEEK AND POTATO GRATIN
 Categories: Main dish, Vegetables
      Yield: 8 servings
 
      2 T  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: Macaroni Bake, Low cal
 Categories: Main dish, Low-cal
      Yield: 5 servings
 
      2 c  Macaroni, cooked                    1 ea Onion, chopped
      2 T  Margarine                         1/4 c  Flour
      2 c  Skimmed milk                        2 t  Dill weed
      2 t  Parsley                           1/8 t  Garlic powder
    1/2 t  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: Mark's Famous Po-Boy
 Categories: Sandwich, 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: Martini Steak
 Categories: Main dish, Meats
      Yield: 4 servings
 
      3 T  Gin                                 2 T  Vegetable oil
      1 T  Dry vermouth                        2 ea Garlic cloves crushed
    1/2 t  Dried basil                       1/2 t  Dried marjoram
    1/4 t  Salt                                2 ea 5 oz rib eye/sirloin steaks
      6 ea Pimento stuffed olives              1 x  Dash of angostura bitters
 
  In a shallow dish, combine all ingredients except meat and olives. Score
  steaks with shallow crisscross cuts on one side; add to marinade. Marinate
  at room temperature for two hours; turn several times. Remove steaks, save
  marinade.  Broil or place on hot grill about three inches from heat. Cook
  four minutes per side for rare; six minutes for medium; baste meat several
  times with marinade. Garnish with olives on a toothpick.
 
-----
 
---------- 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: ORANGE BAKED CHICKEN
 Categories: Main dish, Poultry
      Yield: 6 servings
 
      3 ea Chicken breasts, skin, split      1/4 c  Minced onion
    1/2 t  Paprika                           1/2 t  Salt
    1/4 t  Rosemary                          1/4 t  Pepper
      2 T  Flour                               2 c  Orange juice
 
  Arrange chicken in shallow baking pan, breast side up, not overlapping.
  Sprinkle with onion and seasonings. Blend flour with 1/2 c orange juice,
  stir in the remaining juice and pour over the chicken.
   Bake, uncovered, basting occasionally at 350F for 1 hr. or until tender.
  Serve the chicken over noodles or rice on a warm platter. Stir the pan
  juices to blend and pour over the chicken.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Oriental Bar-B-Q Pork Tenderloin
 Categories: Main dish, Meats, Barbecue
      Yield: 8 servings
 
      8 lb Pork tenderloin (boneless)      1 1/3 c  Soy sauce
    2/3 c  Oriental toasted sesame oil         4 ea Minced garlic cloves (large)
      1 T  Ground ginger (fresh)               1 T  Msg (if desired)
     19 oz Bottled bar-b-q sauce          
 
  Trim pork tenderloin of all fat (the sesame oil will prevent burning on the
  grill. Combine 1/3 c soy sauce, 1/3 c sesame oil, 3 minced garlic cloves,
  ginger, and MSG (if used) in a deep bowl and mix well (make sure the ginger
  is not not clumping. Place pork into marinade and place in refrigerator for
  6 to 8 hours (over- night if you prefer). Remove pork from marinade and
  place on covered grill. Add wet wood to grill firepan to insure adequate
  supply of smoke. Prepare sauce: Combine bar-b-q sauce, 1/3 c sesame oil,
  1/3 c soy sauce and 1 minced garlic clove in a bowl and mix well. Serve
  over sliced pork tenderloins.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pancakes with Mushrooms
 Categories: Appetizers, Main dish
      Yield: 7 servings
 
      1 x  -----------batter-----------        1 c  Milk
      2 ea Eggs                                1 c  Flour
    1/2 c  Water                             1/2 t  Salt
      3 T  Salad oil                           1 x  ----------stuffing----------
      2 T  Butter                              1 ea Onion, sliced
     10 oz Mushrooms, sliced                   2 T  Water
      2 ea Slices white bread                  1 x  Salt and pepper
      3 T  Bread crumbs                        2 T  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: Pasta Primavera
 Categories: Main dish
      Yield: 4 servings
 
    1/2 c  Salted butter                       3 c  35% cream
      2 t  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 T  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: 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 T  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: Poached Halibut Rolls
 Categories: Fish, Main dish
      Yield: 2 servings
 
  1 1/2 lb Halibut fillets                     3 T  Butter
    1/2 c  Chicken broth or white wine         1 ea Clove garlic, minced
    1/2 t  Tarragon or basil                 1/2 t  Dijon mustard
      1 c  Fresh tomatoes, minced            1/2 t  Sugar
    1/2 t  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: Pon Pon Chicken
 Categories: Main dish, Meats, Poultry
      Yield: 1 servings
 
      1 ea Boneless chicken breast            10 ea Bean thread sheets;optional
      2 ea Cucumbers, sliced                 1/2 T  Salt
      1 x  ------dressing mixture------        1 T  Sesame seed paste (or oil)
  2 1/2 T  Soy sauce                       1 1/2 t  Sugar
      1 T  Vinegar                         1 1/2 t  Worchesershire sauce
    1/4 t  Garlic juice                      1/4 t  Ginger juice
    1/2 t  Hot chili sauce (optional)          1 ea Dash black pepper
    1/2 t  Cornstarch                     
 
  Poach or steam chicken over medium heat for approximately 10-12 minutes
  until done. Remove and let cool. Then shred or cut into match size strips.
  Set aside. Peel and cut cucumbers lengthwise into half, then slice into
  thin strips. Mix with 1/2 T salt in a large bowl and slightly squeeze for a
  minute. Drain well and place evenly on a platter.
  In a saucepan, add dressing mix and bring to a slow boil while stirring.
  Add stock or water if needed. Finally, slightly thicken. Transfer dressing
  to a container and store until needed. To serve, place chicken strips on
  top of pickled cucumber and pour dressing over top.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pork Tenderloin with Hawiian Sauce
 Categories: Main dish, Meats, Barbecue
      Yield: 8 servings
 
      6 lb Pork tenderloin                     2 qt Reduced pork broth
      1 c  Brown mustard                       1 c  Yellow mustard
    1/3 c  Horseradish                       1/3 c  Ketchup
    1/3 c  Brown sugar                         4 ea Cloves minced garlic (large)
    1/3 c  Salt                              1/3 c  Cummin
    1/3 c  Black pepper                       16 ea Small red potatoes
      4 ea Carrots (stripped)                  1 c  Pineapple rings
 
  In saucepan, place pork broth, brown and yellow mustards, honey, horse-
  radish, kechup, brown sugar and garlic.  Cook until simmers and then keep
  warm, reducing the stock. Grill pork tenderloin, turing to prevent buring
  while brushing sauce over the meat.  Remove from grill when done (170 deg)
  [about 1 hour on low heat] Grill vegtables and pineapple during last half
  of the cooking time and serve with the meat.
 
-----
 
---------- 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 T  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: RANCH STEW
 Categories: Main dish, Meats
      Yield: 4 servings
 
      1 lb Lean beef, trimed, bite size        3 c  Water
      2 ea Carrots, large, sliced              2 ea Potatoes, med. diced
     12 ea Pearl onion, canned                 1 c  Frozen peas
      2 T  Whole wheat flour (optional)        1 T  Worchestershire sauce
    1/2 t  Salt                              1/4 t  Pepper
 
  Place meat in 1 quart baking dish.  Brown in slow oven at 325F for 45 min,
  stirring occasionally.  Add 1 cup of water to dish. Cover, bake for 1 hr or
  until meat is tender.  Meanwhile, cook carrots in remaining 2 cups water.
  When partially cooked, add potatoes and cook until all tender. Add onions
  and peas.  Put vegetables into beef dish. Thicken liquid from vegs. with
  flour if desired.  Add worcestershire sauce, salt, and pepper to liquid.
  Pour over meat and vegs. Cover and return to oven for 20 min. Cal: 371, Fat
  1 1/2g.
 
-----
 
---------- 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 T  Vegetable oil
      4 T  Bottled teriyaki sauce              2 T  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: 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                1 x  ----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: Satay
 Categories: Main dish, Foreign
      Yield: 12 servings
 
     40 ea Wooden screwers                 1 1/2 lb Boneless chicken breasts
      6 ea Shallots                            6 ea Cloves garlic, peeled
    1/4 c  Coconut milk                        2 T  Lemon juice
      1 T  Brown sugar                         1 t  Coriander leaves
    1/2 t  Salt                              1/4 t  Whole cumin seeds
    1/4 t  Turmeric                       
 
  Soak skewers in cold water for 1 to 2 hours before grilling.  Cut meat into
  3/4 inch pieces.  Place in a medium sized bowl.  Iff using variety of meat,
  place each in a separate bowl.  In a food processor or blender whirl
  together shallots, garlic, coconut milk, lemon juice, sugar, coriander,
  salt, cumim and turmeric to form a smooth paste. Combine with meat and
  marinate, covered in the fridge for 1 to 2 hours. Thread onto skewers
  without crowding, about 4 pieces per skewer. Grill or broil until crisp and
  browned, but still juicy, about 3 to 6 minutes, turning to cook evenly.
  Serve with satay kuah sauce.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Saurebraten & Ginger
 Categories: German, Meats, Main dish
      Yield: 10 servings
 
      4 lb Rump roast; beef, boneless          2 ea Onions; thinly sliced
      8 ea Peppercorns                         4 ea Cloves; whole
      1 ea Bay leaf                            1 c  White vinegar; mild
      1 c  Water                             1/2 c  Cider vinegar
    1/4 c  Vegetable oil                     1/2 t  Salt
      2 c  Water; boiling                     10 ea Gingersnaps
    1/2 c  Sour cream                          1 T  Unbleached flour
 
  Place the beef roast in a deep ceramic or glass bowl.  Add onions,
  peppercorns, cloves, and bay leaf.  Pour white vinegar and cider vinegar
  over the meat; chill, covered, for 4 days.  Turn meat twice each day.
  Remove the meat from the marinade, dry it well with paper towels, and
  strain the marinade into a bowl.  Reserve onions and 1 cup marinade. In a
  Dutch oven brown the meat on all sides in hot vegetable oil. Sprinkle meat
  with salt.  Pour boiling water around the meat. sprinkle in crushed
  gingersnaps, and simmer covered for 1 1/2 hours. Turn often. Add 1 cup of
  reserved marinade and cook meat 2 hours or more, until tender. Remove the
  meat and keep it warm. Strain the cooking juices into a large saucepan. In
  a small bowl mix sour cream with flour. Stir it into the cooking juices and
  cook, stirring, until sauce is thickened and smooth. Slice meat in 1/4 inch
  slices; add to hot gravy. Arrange meat on a heated plater and pour extra
  sauce over it.
 
-----
 
---------- 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 ea Med onion, diced
      1 ea Stalk of celery, diced              1 ea Clove garlic, crushed
      1 T  Curry powder                      1/2 t  Fresh giner, grated
    1/2 t  Cardamom                          1/8 t  Cinnamon
      1 ea Pinch of ground nutmeg            1/2 t  Salt
    1/2 t  White pepper                      1/2 t  Red apple, diced
      4 ea Banana, cut in 1 in cubes           2 c  Chicken stock
     36 ea Jumbo shrimp, peeled                1 ea 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: Savory Chicken with Pine Nuts
 Categories: Poultry, Main dish, Foreign
      Yield: 2 servings
 
      1 c  Chicken breast diced              1/2 c  Pine nuts
    1/2 c  Bamboo shoots, diced                2 T  Garlic, minced
      2 T  Green onions, finely chopped        4 T  Vegetable oil
      1 x  ------chicken marinade------        1 T  Corn starch
      2 T  Water                               1 T  Chinese wine
      2 t  Soy sauce                           1 x  -----------sauce------------
      1 T  Soy sauce                           1 T  Water
      2 t  Hoisin sauce                        1 t  Oyster sauce
      1 t  Chili bean sauce                    1 t  Sugar
      1 t  Sesame oil                     
 
  Dice chicken, place in a bowl and mix with marinade ingredients. Before
  dicing bamboo shoots, blanch in boiling water for 30 seconds (to remove
  tinny, canned flavour).  Mix all the sauce ingredients in a small bowl.
  Heat wok, add 2 tablespoons vegetable oil an stirfry pine nuts until golden
  brown.  Set aside  on paper towel.  Using the same wok, heat again and add
  2 tablespoons vegetable oil.  On high heat, add garlic and stir-fry 10
  seconds, then add chicken with marinade and stir-fry until white, but not
  completely cooked through. Add sauce and bamboo shoots and cook for 2
  minutes.  Add pine nuts and green onions, mix well and serve.
 
-----
 
---------- 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 t  Oil
    1/4 c  Fresh bread crumbs                  1 t  Grated parmesan cheese
    1/8 t  Garlic powder                     1/8 t  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: 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 T  Chopped parsley
    3/4 t  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: Spareribs And Sauerkraut
 Categories: German, Pork, Main dish
      Yield: 4 servings
 
     32 oz Sauerkraut; canned (2 cans)         3 lb Spareribs; country style
      2 t  Paprika                             6 ea Beef bouillon cubes
    1/2 t  Caraway seeds                     1/2 t  Pepper
     10 ea Bacon; slices,rolled inflour   
 
  Rinse and drain the sauerkraut.  Place sauerkraut in large 4-quart
  casserole.  Add 2 qts. hot water.  Add uncooked spareribs, paprika,
  bouillon cubes, caraway seeds, and pepper.  Cook covered, over low heat, 3
  to 4 hours.  Fry floured bacon slices.  Break bacon into saurkraut. Remove
  bones from the sauce before serving.  Serve with dark bread and steins of
  beer.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Spareribs with Mustard Sauce
 Categories: Main dish, Barbecue, Creole, Cajun
      Yield: 8 servings
 
     10 lb Spareribs                           1 c  Salt
      1 c  Cummin                              1 c  Black pepper
    1/3 c  Cayenne pepper                    1/3 c  Minced garlic
      1 c  Brown sugar                       1/3 c  Ground horseradish
    1/3 c  Yellow mustard                    1/4 c  White wine
      1 c  Honey                          
 
  Dry Rub Seasonings: Combine salt, cummin, black pepper and cayenne pepper
  and mix well.  Rub over entire surface of the spareribs. Creole Mustard:
  Combine horseradish, yellow mustard and white wine. This will keep refrig-
  erated for several months. Mustard Sauce: Combine minced garlic, brown
  sugar, and Creole Mustard in a bowl and mix well. Grill ribs bone side
  down, glazing with mustard sauce as it cooks. Turn several times to avoid
  buring, adding sauce to the upper side. Glaze ribs with the honey near the
  end of the cooking time (approx 15 min)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Spicy Szechwan Sauteed Chicken
 Categories: Main dish, Meats
      Yield: 4 servings
 
    3/4 lb Chicken, boneless, bite size        2 c  Broccoli flowerets, cooked
      2 ea Stalks green onion, chopped         4 ea Slices, ginger root,slivered
      1 ea Garlic clove, chopped               1 T  Wine
      1 T  Soy sauce                         3/4 t  Sugar
    3/4 t  Sesame oil                          1 T  Hot bean paste or chili sauc
    1/3 t  Szechwan pepper (optional)          2 T  Chicken stock 2-4t
    1/2 t  Cornstarch (for thickening)         2 T  Oil
 
  Heat wok with oil, garlic, ginger over high heat and stir in chicken
  pieces.  Cook for 2-2 1/2 minutes.  Add remainder of ingredients except
  blanched broccoli flowerets and cornstarch, and stir for a further 1-2
  minutes.  Mix well.  Thicken and place chicken in center of a dish with
  broccoli on each side.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Spicy Thai Noodles
 Categories: Foreign, Main dish
      Yield: 4 servings
 
      8 oz Dried rice noodles                1/4 c  Vegetalbe oil
      3 ea Cloves garlic, minced             1/2 lb Chicken breast diced
    1/2 lb Shrimp deveined, diced              2 ea Eggs, beaten
      2 c  Bean sprouts                      1/3 c  Unsalted peanuts, ground
      1 x  -----------sauce------------      1/3 c  Ketchup
      3 T  Chinese fish sauce                  2 T  Lemon or lime juice
      2 t  Soy sauce                           1 t  Chilli sauce or chilli paste
      1 t  Granulated sugar                    1 x  ----------garnish-----------
      3 ea 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: Spit Roasted Chili Barbequed Ribs
 Categories: Meats, Main dish
      Yield: 4 servings
 
      4 T  Butter                              1 ea Onion finely chopped
      2 ea Cloves garlic, fine chopped         4 c  Canned plum tomatoes
      2 t  Chili powder                        1 c  Dry red wine
    1/2 c  Soya sauce                          2 T  Cornstarch
      1 T  Granulated sugar                    1 ea Salt
    1/2 c  Chicken stock                       5 lb Trimmed spareribs
 
  Melt butter in saucepan or skillet over medium high heat and cook onion
  until soft.  Add garlic and cook a minute longer.  Put tomatoes through a
  food mill or puree in a blender or food processor.  Add to onion mixture
  along with all other ingredients except meat.  Bring to a boil and simmer
  for several minutes.  Remove from heat and set aside. Thread ribs on to
  spit and secure with prongs.  Close cover two thirds of way. Spit roast for
  30 minutes, then baste every ten or so for another 40 minutes or until
  juices run clear.  Place several tablespoons of sauce on each plate and
  serve with ribs.  Makes about 4 servings
 
-----
 
---------- 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 T  Slivered fresh ginger
      6 ea Green onions, sliced              1/4 c  Sherry, mirin or water
      1 x  -----------sauce------------        2 T  Soy sauce
      1 t  Sesame oil                          1 T  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: Stir Fried Beef and Broccoli In Oyster Sauce
 Categories: Main dish, Meats, Foreign
      Yield: 4 servings
 
    3/4 lb Flank steak                         1 T  Soy sauce
      1 T  Rice wine                           2 T  Water
      1 T  Cornstarch                        1/8 c  Vegetable oil
      3 ea Cloves garlic, minced               1 t  Chopped fresh ginger root
      6 ea Green onions, chopped             1/3 c  Water
      1 lb Broccoli cut into florets           1 x  -----------sauce------------
      2 T  Oyster sauce                        1 T  Soy sauce
      1 T  Rice wine                           1 T  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: Thai Spicy Noodles
 Categories: Main dish, Appetizers
      Yield: 4 servings
 
      8 oz Thai rice noodles (banh pho)        4 T  Fish sauce (or soya sauce)
      4 T  Lime juice (lemon juice)            4 T  Tomoto puree
      4 T  Sugar                               1 T  Hot red pepper flakes
    1/2 c  Ground peanuts                    1/2 c  Vegetable oil
      4 ea Cloves of garlic minced             1 lb Chicken cut in small pieces
      1 ea Large tofu cut in chunks            8 ea Very large tiger shrimp
      4 ea Eggs lightly beaten                 4 c  Bean srouts
      4 ea 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 Beef
 Categories: Main dish, Meats
      Yield: 4 servings
 
    1/2 lb Flank steak, thin slices            3 ea Tomatoes
      2 ea Green onions                        1 ea Garlic clove (chopped)
      2 T  Oil                                 1 x  -------beef marinade--------
      1 t  Soy sauce, light                1 1/2 t  Wine
  1 1/2 t  Water                             1/2 t  Oil
    1/2 t  Sesame oil                        1/2 t  Cornstarch
      1 x  -----------sauce------------        3 T  Tomato ketchup
      1 t  Sugar                             1/2 t  Vinegar
      1 pn Pepper and salt                   1/2 t  Cornstarch in 1 t water
 
  Marinate beef slices for 30 minutes.  Heat wok with 2 T oil and garlic for
  30 seconds, add beef, cook for 1 1/2 to 2 minutes, remove and drain oil.
  Set aside.  Heat wok, high, add tomato wedges and stir for 2 minutes, then
  add sauce mixture.  Thicken if too watery. Return beef and stir well and
  serve hot. Serve immediately.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Turkey Stew Island Style
 Categories: Poultry, Main dish
      Yield: 4 servings
 
  1 1/2 lb Turkey parts, skinned               1 t  Papkrika
      1 ea Onion, coursely chopped             1 ea Green pepper, coarsely chop
      2 ea Garlic, finely chopped              1 c  Coarsely chopped celery
     19 oz Tomatoes                          1/2 c  Sliced mushrooms
      1 c  Chicken stock                       1 c  Peeled chopped potatoes
      1 c  Frozen green peas                   1 T  Dried parsley
    1/4 t  Ground pepper                     1/4 t  Dried oregano
    1/4 t  Thyme                          
 
  Cut turkey parts into bite sized pieces.  In a large skillet or saucepan,
  combine turkey paprika.  cook over medium heat, stirring constantly, about
  5 minutes and meat is browned.  Remove turkey and set aside. Place onions,
  green pepper, garlic, celery and mushrooms in skillet. Cook, stirring
  constantly about 4 minutes and vegetables are tender. Add tomatoes, chicken
  stock, potatoes, peas, parsley, pepper, oregano and thyme; mix well. Add
  reserved turkey, cooked covered over low heat about 40 minutes or until
  meat is fork tender. Serve on hot rice.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Turkey Tropicale
 Categories: Poultry, Main dish
      Yield: 4 servings
 
      1 ea Chicken coating mix                 2 lb Turkey parts, cut in pieces
      2 T  Butter                            1/2 c  Brown sugar
    1/3 c  Orange juice                      1/4 c  Golden rum
      1 T  Cornstarch                          4 ea Small bananas, cut in half
 
  Coat rurkey pieces with coating mix according to package directions.
  Arrange in a single layer in a 8 inch baking dish.  Bake uncovered at 400 F
  for 40 minutes.  In a medium skillet, melt butter. Add sugar, stirring
  constantly until melted.  Stir orange juice and rum into cornstarch; whisk
  together and gradually add to sugar mixture.  Bring mixture to a boil,
  reduce heat and simmer, stirring constantly, until sauce is thick and clear
  (about 3 minutes).  Add bananas and cook until heated through (about 1
  minute).  Place baked turkey on serving plate; pour banana sauce over
  turkey and serve.  Makes 4 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Unusual Chinese Grilled Shortribs
 Categories: Main dish, Meats, Barbecue
      Yield: 4 servings
 
      4 ea Large, meaty shortribs            1/3 c  Oriental toasted sesame oil
  4 1/2 T  Peanut butter                       4 T  Brown sugar
  2 1/4 T  Curry powder                      3/4 c  Soy sauce
    1/2 T  Black pepper (fresh cracked)      1/2 c  Rice sherry wine
    1/2 ea Fresh ginger root                   2 ea Large garlic cloves (minced)
     10 ea Green onions                   
 
  Make shortribs into short, flat strips.  Begin by placing rib fat-side-up
  on cutting board and cut 1/4" high layer almost (but not through) the
  bottom-most section of the rib.  Turn meat over and continue to make 1/4"
  layers until the rib is completely layered and is now one long strip. Using
  the edge of a Chinese knife or otehr flat surface, pound meat until it is
  off an even thickness. NOTE: Chill the meat well. This cutting method will
  not work well on room temperature ribs. MARINADE: (Curry Based Blender
  Sauce) Blend all liquid ingredients in a blender for about 15 seconds at
  "Blend" speed. Grate the fresh ginger root and combine with the minced
  garlic. Mince the white (only) portion of the green onions. Add all
  ingredients to blender mixture and operate on "low" for about 45 seconds.
  Rub suace onto butterflied ribs and refridgerate for 2 or more hours. NOTE:
  This sauce is excellent for chicken, too. Place ribs on grill, basting
  often with sauce until done, about 30 minutes depending on heat of grill.
  Watch carefully to determine when done.
 
-----
 
---------- 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: Yogurt Chicken With Garlic-Mint Dipping Sauce
 Categories: Garlic, Poultry, Main dish
      Yield: 4 servings
 
  1 1/2 c  Plain yogurt                        1 c  Bread crumbs
      1 x  Salt & pepper to taste              4 ea Chicken thighs, skinned
      4 ea Chicken legs, skinned               1 x  Dipping sauce
      1 x  Garlic puree from 1 head          1/2 ea Small onion, coarsely cho
      1 ea Thin slice ginger root, p           2 T  Chopped green chilies, (c
      1 t  Sugar                               1 x  Salt to taste
    3/4 c  Fresh mint leaves                 1/4 c  Fresh coriander (chinese
    1/4 c  Fresh parsley leaves           
 
  Preheat oven to 400 Degrees F. Pour yogurt into wide shallow bowl and set
  it on your work surface. Season the bread crumbs with salt and freshly
  ground pepper.  Spread crumbs out on a platter and place next to the
  yogurt.  Place a wire rack over a baking sheet and set it aside. Dry
  chicken pieces.  Dip each piece into the yougurt untl throughtly coated on
  both sides. Then roll each piece in the crumbs, pressing the piece in so
  that the crumbs adhere. Each piece should be evenly coated. Place chicken
  on the wire rack.  Bake for 40 to 45 minutes. To serve, place a piece of
  chicken on each of 4 small plates.
   Pour some sauce in a crecent on the bottom edge of each plate around the
  chicken but not on it.  Place the remaining chicken on a platter and pass
  the remaining souce in a clear pitcher.  Serve hot or at room temperature.
  DIPPING SAUCE: 1     C     Plain Yogurt
  ~--------------------------------------------------------------------- ~---
  Place all the ingredients in a blender or food processor.  Flick the motor
  on and off unti a thin flecked green sauce is achieved. Serve at once.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pork Chops with Garlic and Onions (Suon Uop Hanh Toi Nuon
 Categories: Foreign, Main dish
      Yield: 4 servings
 
      1 T  Granulated sugar                    2 T  Fish Sauce(nuoc mam)
      1 ea Onion                               4 ea Cloves garlic
      1 T  Vegetable oil                       4 ea Boneless pork chops
 
  Combine salt, sugar, fish sauce, minced onion, chopped garlic and oil. Pour
  over chops in a shallow dish.  Let marinate 3 to 4 hours, turning meat
  occaisionally.  Grill or bake in a 350 degree oven for 45 minutes to 60
  minutes or until cooked.  Slice  into bite sizes pieces before serving.
  Make 4 servings
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Grilled Chicken Breasts in Raspberry Vinegar Marinade
 Categories: Poultry, Main dish
      Yield: 6 servings
 
      4 ea Chicken breasts halves            1/2 c  Raspberry or wine vinegar
    1/4 c  Chicken stock                       2 T  Olive oil
      1 T  Lemon juice                         1 t  Grated lemon peel
      1 ea Shallot, finely chopped           1/2 t  Dried tarragon leaves
      1 x  Black pepper                   
 
  Remove excess fat from chicken breasts; place them in sealable plastic bag
  or non-aluminum bowl.  Combine remaining ingredients; pour evenly over
  chicken breasts.  Seal bag or cover bowl; marinate in refrigerator 4 hours
  or overnight.  Turn occaisionally. Remove chicken from marinade. Arrange in
  one layer in large, shallow microwaveable dish, with thicker parts toward
  outer edges.  Pierce skin in several places with sharp knife. Cover with
  waxed papper. Microwave at high 4 minutes per pound. Turn over and
  rearrange part-way through cooking. Transfer immediately to preheated
  grill, skin side up, over low heat. Turn often for even grilling. Cook
  until tender and juices run clear when chicken is pierced with fork, 10 to
  20 minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Smoked Prime Rib   (Rich Davis, K.C. Masterpiece Resturan
 Categories: Main dish, Meats, Barbecue
      Yield: 8 servings
 
      8 lb Prime Rib Roast                     1 x  Dry rub seasonings
 
  Place dry rub seasonings over entire roast surface. Grill roast in smoker
  (indirect heat) for 3 to 4 hours at 200 to 250 deg. or until a meat
  thermometer indicates 140 deg (for M-Rare). Sprinkle crushed rosemary
  leaves 3/4 of the way thought the cooking time.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Crab Casserole
 Categories: Fish, Main dish, Londontowne
      Yield: 4 servings
 
      1 lb Crabmeat                            2 ea Eggs, separated & beaten
  1 1/2 c  White sauce                         1 x  Parsley or green pepper
    1/2 t  Tabasco                             1 x  Salt/pepper to taste
 
  Separate the eggs. Add beaten yolks to white sauce. Mix all ingredients and
  fold in egg whites. Bake in 375 degree oven until brown, about 20 minutes.
  Mrs. William W. Prentice
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Londontown Terrace Crab Pie
 Categories: Fish, Main dish, Londontowne
      Yield: 6 servings
 
      2 T  Butter                              1 c  Sliced onion rings
    1/2 c  Celery, chopped                     1 c  Crabmeat
  1 1/2 c  Shredded cheese                     1 ea 9" unbaked pastry shell
      3 ea Eggs                                1 t  Salt
    1/2 t  Pepper                            2/3 c  "Half and Half"
      1 x  Pinch red pepper               
 
  Sautee the onion rings and celery in butter until the onion is soft and
  golden. Spoon alternate layers of crab, cheese (your choice - use sharp,
  cheddar, or Swiss), and onion/celery mix into pie shell. In bowl, beat
  together eggs, cream, salt and pepper. Pour into pastry shell over other
  ingredients. Bake in hot oven, 400 degrees, until firm, about 30-40
  minutes. When knife point inserted into center comes out clean, filling is
  set. May be decorated with tomato wedges or cherry tomatoes. Cool slightly
  before cutting. Tuna, salmon, shrimp, or flaked fish may be substituted for
  crabmeat. Mrs. Harold T. Cook
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Crab Cakes
 Categories: Fish, Main dish, Londontowne
      Yield: 4 servings
 
      1 lb Backfin crabmeat                    1 t  Worcestershire sauce
      2 T  Mayonnaise                          1 ea Egg, beaten
    1/4 c  Cracker meal                        1 x  Garlic to taste
      1 x  Pinch cayenne pepper           
 
  Combine all ingredients and form into small cakes. Sautee in butter. Serve
  hot with tarragon sauce (see separate recipe). Mrs. Jack Beasley
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Golden Crab Puff
 Categories: Fish, Main dish, Londontowne
      Yield: 10 servings
 
     10 ea Slices white bread                  1 lb Backfin crabmeat
      6 ea Eggs                                3 c  Milk
      2 T  Minced parsley                    3/4 t  Dry mustard
    1/2 t  Salt                                8 oz Shredded sharp Am. cheese
 
  Remove crusts from bread and cut slices into cubes. Beat eggs, milk, and
  seasonings. Stir in bread cubes, cheese and crab. Pour into 9" X 13" baking
  dish. Bake uncovered at 325 degrees for 1 hour or until center is set. 2
  cups of shrimp, or a combination of shrimp and crab to total 2 cups may be
  substituted for crabmeat. Mrs. James Hopkins
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Oysters and Artichoke Casserole
 Categories: Fish, Main dish, Londontowne
      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 T  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
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Grilled Shrimp
 Categories: Fish, Main dish, Londontowne
      Yield: 4 servings
 
      2 lb Large shrimp                      1/4 c  Fresh parsley
      1 c  Olive oil                           1 T  Oregano
      4 T  Lemon juice                         1 T  Chopped garlic
      4 x  Drops hot sauce                     1 t  Salt
      1 T  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
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Shrimp and Rice Casserole
 Categories: Fish, Main dish, Londontowne
      Yield: 5 servings
 
  1 1/2 lb Cooked shrimp                       2 c  Cooked rice
      1 pt Light cream                         1 t  Butter
      8 T  Catsup                              3 T  Worcestershire sauce
    1/4 t  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
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Simple Scallops Supreme
 Categories: Fish, Main dish, Londontowne
      Yield: 6 servings
 
      2 lb Scallops                            4 oz Canned mushrooms
      1 cn (10 oz) Cream mushroom soup       1/4 c  Sherry
    1/2 t  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
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pork Chops and Rice
 Categories: Meats, Main dish, Londontowne
      Yield: 4 servings
 
      4 ea Pork chops, lean                    2 c  Water
      1 t  Salt                                2 T  Oil
      1 c  Rice                                1 cn Cream of mushroom soup
      1 x  Flour                             1/4 c  Water
 
  Bring 2c salted water to boil. Add uncooked rice; cook until tender. Brown
  floured and salted pork chops in oil. Add mushroom soup and 1/4c water.
  Cover and cook 15 minutes. Line casserole with rice, cover with chops and
  gravy. Bake 30 to 45 minutes at 350 degrees or until tender.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Beef in Red Wine
 Categories: Meats, Main dish, Londontowne
      Yield: 10 servings
 
      6 lb Sirloin tip or steamship rnd        3 c  Dry red wine
      2 c  Carrots, sliced                     1 c  Water
      2 ea Clove garlic, minced                2 ea Onions, lg, sliced
    1/2 t  Pepper                            1/2 t  Thyme
      1 t  Dry parsley                         1 ea Bay leaf
      1 t  Salt                                2 T  Vegetable oil
      1 c  Tomato sauce                        1 cn Condensed beef broth
      3 T  Cornstarch                          3 T  Water
 
  Make a marinade with the wine, water, onion, carrots, garlic, parsley,
  thyme, bay leaf, salt, & pepper. Put the meat in a bowl and pour the
  marinade over it. Cover tightly and refrigerate overnight or longer. Remove
  the meat from the marinade and wipe with paper towels. Heat the oil in a
  heavy pan and brown the meat on all sides. Discard any fat left in pan. Put
  meat in baking pan and pour over it the beef broth, tomato sauce, and
  marinade. Cover and bake at 325 degrees for 2-3 hours or until meat is
  tender or to desired doneness. Remove meat from pan and strain juices. Mash
  onions and carrots. Mix cornstarch in water and stir into juices and mashed
  vegetables until thickened. Add additional salt if needed. Strain over the
  sliced meat or serve separately at table. Mrs. Harold T. Cook
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Hunter's Stew Dish for Royalty
 Categories: Meats, Main dish, Londontowne
      Yield: 6 servings
 
    1/2 lb Mushrooms, sliced                   1 c  Polish sausage, sliced
      2 lb Sauerkraut                        1/2 lb Beef or pork
      1 ea Apple, lg, peeled/sliced           20 oz Can tomatoes
      1 c  Bacon, coarsely chopped           1/4 c  Water
      5 ea Peppercorns                         1 ea Bay leaf
      6 ea Potatos, steamed               
 
  (1c leftover meat may be subst for beef/pork) Squeeze sauerkraut or, if
  canned, drain. In a large casserole put sauerkraut, mushrooms, apple,
  tomatos, peppercorns, bay leaf & 1/4 c water. Cover and simmer for 75
  minutes. Add sausage, meat and bacon. Simmer 1 hour longer. Serve with
  steamed potatos. Steamed Potatos: Boil peeled potatos in salted water to
  cover, with a spoonful of butter added. When cooked drain, add butter and
  teaspoon of chopped dill and let stand covered for 5 minutes. Mrs. Louis
  Radaj
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Dutch Meatloaf
 Categories: Meats, Main dish, Londontowne
      Yield: 6 servings
 
  1 1/2 lb Ground neat                     1 1/2 t  Salt
      1 c  Breadcrumbs                       1/4 t  Pepper
      8 oz Tomato sauce. w/onions              2 T  Brown sugar
      2 T  Mustard                             1 ea Egg
      1 T  Vinegar                        
 
  Mix meat, breadcrumbs, 1/2 tomato sauce, egg, salt & pepper. Shape into
  loaf. Combine remaining ingredients with 1/2 tomato sauce. Pour over meat.
  Bake at 350 degrees for 75 minutes. Mrs. Robert F. Lewis
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Braised Beef
 Categories: Meats, Main dish, Londontowne
      Yield: 4 servings
 
      1 ea Scallion                          1/4 c  Medium dry sherry
      1 t  Sugar                               1 ea Clove garlic, minced
    1/2 t  Salt                                1 x  Dash pepper
      2 x  Slice minced fresh gingeroot    2 1/2 T  Peanut oil
      2 lb Beef chuck                        1/2 c  Imported soy sauce
      3 c  Chicken stock                  
 
  Cut green part of scallion into 2" pieces. Combine all ingredients except
  meat, oil, & chicken stock in bowl and set aside. Heat oil in heavy skillet
  and brown meat quickly on all sides. Add mixture from bowl and cook,
  stirring to heat and blend, about 3 minutes. Heat stock in saucepan and add
  to beef. Simmer covered 90 mins to 2 hours or until meat is tender. Slice
  meat and serve hot or cold. Reserve gravy for master sauce. Strain through
  cheesecloth when cool and refrigerate in a covered dish. Mrs. Thomas H.
  Morton
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Beef With Wine and Mushroom Sauce
 Categories: Meats, Main dish, Londontowne
      Yield: 10 servings
 
  3 1/2 lb Beef chuck cut in pieces            1 cn Golden mushroom soup
      1 c  Red wine                            1 x  Salt & pepper to taste
 
  Salt and pepper meat. Pour soup and wine over beef. Cover and bake 3 hours
  at 325 degrees. Serve with noodles or rice. Mrs. Harold T. Cook
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Supremes en Vermouth
 Categories: Poultry, Main dish, Londontowne
      Yield: 6 servings
 
      3 ea Chicken breasts. large              1 pk Sour cream, small
      1 pk Pepperige Farm Herb Stuffing      1/4 lb Butter, melted
    1/4 c  Vermouth, dry                       1 cn Cream of mushroom soup
      1 x  Light cream                    
 
  Skin & bone chicken breasts, cut each in half and dip in sour cream. Roll
  in bread crumbs, roll up and place in greased baking pan. Drizzle with
  melted butter and vermouth and bake at 350 degrees for 40-45 minutes.
  Sauce: Serve with a sauce made of 1 can condensed Cream of Mushroom (or
  cream of chicken or both) soup diluted with half a can of light cream and a
  vermouth and heated to bubbling. Mrs. Harold T. Cook
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Crab Stuffed Chicken Breasts
 Categories: Poultry, Fish, Main dish, Londontowne
      Yield: 6 servings
 
      6 ea Chicken breasts                   1/2 c  Onion, chopped
    1/2 c  Celery, chopped                     3 T  Butter
      3 T  White wine, dry                 7 1/2 oz Crabmeat, flaked
    1/2 c  Herb stuffing mix                   2 T  All-purpose flour
    1/2 t  Paprika                             1 pk Hollandaise sauce mix
    3/4 c  Milk                                2 T  White wine, dry
    1/2 c  Swiss cheese, shredded              1 x  Salt
      1 x  Pepper                         
 
  Skin & bone chicken breasts; pound to flatten. Sprinkle with a little salt
  and pepper. Cook onion and celery in 3T butter until tender. Remove from
  heat; add 3T wine, the crab and stuffing mix, and toss. Divide mixture
  among breasts. Roll up and secure. Combine flour, paprika. Coat chicken.
  Place in 11" X 7" X 2" baking dish , drizzle with 2T melted butter. Bake
  uncovered in 375 degree oven for 1 hour. Transfer to platter. Blend
  hollandaise sauce mix, milk. Cook, stirring, until thick. Add remaining
  wine and cheese. Stir until cheese melts. Serve over chicken. Mrs. Robert
  F. Lewis
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Poached Chicken Breasts
 Categories: Poultry, Main dish, Londontowne
      Yield: 1 servings
 
      1 x  Chicken breasts                     1 x  Lemon juice
      1 x  Butter                              1 x  Salt
 
  Use as many chicken breasts as you need for dinner. Remove skin & bone, cut
  into 2 parts and place in baking dish. Sprinkle with lemon juice and dot
  with butter. Salt to taste. Cover closely and bake about 15 minutes. Do not
  overcook; pierce with fork to be sure thickest part is done. Use pan juices
  as a sauce. Mrs. James Olfson
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chicken Pie
 Categories: Poultry, Main dish, Londontowne
      Yield: 6 servings
 
      4 c  Cooked chicken                      2 t  Salt
      1 c  Celery, finely chopped              4 ea Eggs, slightly beaten
      1 c  Soft bread crumbs                   2 c  Chicken broth
      2 T  Parsley, minced                
 
  Cut chicken into rather large pieces. Alternate layers of chicken, celery,
  crumbs, and parsley in a greased casserole. Add salt and eggs to the
  chicken broth, mix thoroughly, and pour over the chicken mixture. Bake in
  pan of hot water in moderate oven, about 350 degrees, for 1 hour or until
  mixture does not adhere to knife blade. Cover with Drop Biscuits
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chicken and Beef
 Categories: Poultry, Main dish, Londontowne
      Yield: 4 servings
 
      4 ea Chicken breasts                   1/2 c  Sour cream
    1/4 lb Chipped beef                        3 T  Bacon, chopped
      1 cn Cream of mushroom soup              1 x  Paprika
 
  Skin, bone, & halve chicken breasts. Lay chipped beef on bottom of baking
  dish. Turn ends of breasts under and lay on top of beef. Mix mushroom soup
  and sour cream and spread over top. Dot with bacon and sprinkle with
  paprika. Cover with foil and bake in 275 degree oven for 2-1/2 hours. Mrs.
  Bernard Mahon
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Wild Goose
 Categories: Poultry, Main dish, Londontowne
      Yield: 1 servings
 
      1 ea Goose                               3 ea Onions
      2 ea Apples                              2 ea Strips bacon
      1 ea Carrot                              1 ea Stalk celery
      1 ea Bay leaf                            3 ea Sprigs parsley
    1/2 t  Thyme                               2 cn Consomme
      1 c  Red wine, dry                       1 T  Cornstarch
      1 x  Salt                           
 
  Soak plucked and cleaned goose overnight in well salted water. Rinse and
  dry, then stuff with 2 onions and 2 apples, both quartered. Place breast
  side up in open roaster pan and cover with 2 strips thick bacon. Brown in
  475 degree oven until bacon is crisp. Take all fat from pan and discard.
  Remove bacon. Add to the pan 1 onion, quartered, 1 carrot, quartered, 1 cut
  up stalk of celery, 1 bay leaf, 2 or 3 sprigs of parsley, 1/2 teaspoon
  thyme, 2 cans consomme with 2 cans water, and 1 cup of dry red wine. Cover
  the pan and roast at 375 degrees for 2 to 2-1/2 hours, basting often. Goose
  should be done so that meat will readily pull off carcass. Remove goose
  from roaster and place on warm platter. Remove and discard stuffing. Strain
  the gravy and thicken with 1 tablespoon cornstarch mixed with 2 tablespoons
  cold water.  Correct seasoning if necessary. Serve with wild rice. Mrs.
  Nicholas J. Constantine
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chicken in a Pot
 Categories: Poultry, Main dish, Londontowne
      Yield: 8 servings
 
      2 ea Chickens, frying, quartered       1/2 c  Olive oil
      1 ea Onion, lg, minced                   1 ea Clove garlic, minced
      1 t  Salt                              3/4 t  Pepper
      1 ea Tomato, med, chopped              1/2 c  White wine, dry
 
  In Dutch oven or heavy kettle, brown 2 (2-1/2 lb ea) chickens in olive oil
  until golden brown. Add onion, garlic, salt and pepper. Cover and simmer
  for 30 minutes. Add tomato (may substitute 1/2 c drained canned tomatoes),
  and wine and simmer for 30 minutes longer or until chicken is tender. Mrs.
  William C. Edmonston
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Russian Chicken
 Categories: Poultry, Main dish, Londontowne
      Yield: 1 servings
 
      1 x  Chicken breasts/other parts         1 pk Dry onion soup mix
      8 oz Russian salad dressing              8 oz Apricot preserves
 
  Place chicken parts as needed in glass baking dish. Combine dressing,
  preserves, and dry onion soup mix, and spoon over chicken. Bake at 350
  degrees for 1-1/2 hours. Mrs. Robert F. Lewis
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Mediterranean Chicken
 Categories: Poultry, Main dish, Londontowne
      Yield: 4 servings
 
  2 1/2 lb Chicken, cut up                   1/2 t  Oregano
    1/2 c  Fine dry bread crumbs             1/2 t  Thyme
    1/2 c  Parmesan cheese, grated           1/4    Epper
      2 t  Parsley flakes                    1/4 c  Melted butter
      1 t  Salt                           
 
  Snip skin off chicken. Combine all remaining ingredients except butter. Dip
  chicken in butter, then coat evenly with crumb mixture. Arrange chicken so
  pieces don't touch in large, shallow, buttered baking dish. Bake in
  moderate (350 degree) oven until chicken is tender, about 1 hour. Trim with
  parsley.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Baked Rock Cornish Game Hen
 Categories: Poultry, Main dish, Londontowne
      Yield: 4 servings
 
      4 ea Rock Cornish game hens              1 x  Salt & pepper
    1/4 c  Canned beef consomme              1/4 c  Light corn syrup
      1 x  Butter                         
 
  If thawed, may be stuffed with 1/4 c stuffing each. Season hens to taste
  with salt and pepper. Place breast side up on rack in shallow roasting pan
  and brush well with butter. Roast uncovered at 400 degrees about 45 minutes
  or until tender. During last 15 mins of baking, baste several times with
  mixture of consomme and syrup.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Turkey Crunch
 Categories: Poultry, Main dish, Londontowne
      Yield: 4 servings
 
      3 c  Diced cooked turkey               1/4 c  Green pepper, chopped
      4 oz Mushrooms                         1/2 t  Poultry seasoning
      2 cn Cream of mushroom soup            1/2 c  Celery, chopped
    1/4 c  Onion, chopped                      1 c  Milk
      2 oz Jar sliced pimento, drained         3 oz Chow mein noodles
      1 x  Butter                         
 
  Combine turkey, mushrooms, celery, onion, green pepper, pimento and poultry
  seasoning into 2 quart casserole greased with butter. Blend together
  mushroom soup and milk and pour over the turkey mixture. Sprinkle chow mein
  noodles over top. Bake in slow (325 degree) oven for 30 minutes. Mrs.
  William W. Prentice
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Williamsburg Chicken, as served at London Town Publik Hou
 Categories: Poultry, Main dish, Londontowne
      Yield: 10 servings
 
      1 ea Envelope unflavored gelatin         2 c  Celery, diced
      4 c  Chicken, cooked, diced            1/2 c  Stuffed olives, sliced
      1 c  Canned peas, drained                2 T  Lemon juice
  1 1/2 c  Mayonnaise                          1 x  Salt & pepper to taste
    1/3 c  Pecans, chopped                   1/4 t  Leaf thyme
      2 ea Eggs, hard cooked, chopped      1 1/2 c  Chicken broth
      1 x  Green grapes for garnish            1 x  Oil
 
  Oil a 10" X 13" pan. Soften the gelatin in a little cold water or chicken
  broth. Place over low heat and stir until it dissolves. Cool and stir in
  lemon juice, salt, pepper and thyme. ix well into the broth and mayonnaise.
  Add all other ingredients (except grapes) and pour into pan. Place in
  refrigerator overnight or for several hours until set. Decorate with halved
  grapes and serve over salad greens. Mrs. Harold Cook
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chicken or Turkey Casserole
 Categories: Poultry, Main dish, Londontowne
      Yield: 1 servings
 
      1 x  Cubed chicken or turkey             2 c  Pepperidge Farm Snd Stuffing
      1 pk String beans, french cut        2 1/2 T  Blanched slivered almonds
      1 cn Cream of mushroom soup            1/2 c  Milk
      2 T  Butter, melted                  1 1/2 c  Ravy or 1 can condensed crea
 
  Use as much sliced or cubed chicken or turkey as desired. Partially cook
  frozen green beans. Arrange 2/3 c Pepperidge Farm Seasoned Stuffing, green
  beans, and almonds in layers in greased, shallow casserole. Pour over all
  milk. Moisten 1-1/3 c Stuffing with 1/4 c hot water and 2 T melted butter.
  Spread over casserole. Bake in hot (400 degree) oven for 30 minutes or
  until hot and bubbly. Mrs. Bernard Mahon
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Bamberger Krautbraten (Bramberger Meat & Cabbage Casserol
 Categories: German, Meats, Main dish
      Yield: 4 servings
 
      1 lb Cabbage; Head, Small                1 T  Vegetable Oil
      2 ea Onions; Medium, Chopped           1/2 lb Pork; Lean, Cubed
      1 lb Ground Beef; Lean                   1 t  Caraway Seeds
    1/2 t  Salt                              1/2 t  Pepper
    1/2 c  White Wine; Dry                     1 t  Vegetable Oil
      3 ea Bacon; Strips, Thick Sliced    
 
  Remove outer, wilted cabbage leaves and core.  Place cabbage in a large pot
  of boiling water and simmer gently for 10 minutes.  Remove and drain.
  gently pull off 12 leaves and set aside.  Finely chop the rest of the
  cabbage.  Heat 1 T vegetable oil; add onions, pork, and ground beef. Cook
  until lightly browned.  Drain off excess fat.  Add the chopped cabbage,
  caraway seeds, salt, and pepper.  Pour in the white wine. Cover and simmer
  the mixture for 10 minutes, stirring often. Grease an ovenproof dish with 1
  t of vegetable oil; line the dish with half the cabbage leaves. Spoon in
  the meat mixture, cover with the rest of the cabbage leaves. Cut bacon
  strips in half and arrange on top. Place in preheated 350 degree F. oven;
  bake for approximately 45 minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Rostbraten mit Pilzfulle (Beef Roast With Mushroom Stuffi
 Categories: Beef, German, Meats, Main dish
      Yield: 6 servings
 
-----------------------------------ROAST-----------------------------------
    1/2 t  Salt                              1/4 t  White Pepper
      2 lb Flank Steak                         1 t  Mustard; Dijon Style

-----------------------------MUSHROOM STUFFING-----------------------------
      2 T  Vegetable Oil                       1 ea Onion; Small, Chopped
      4 oz Mushroom Pieces; *                1/2 c  Parsley; Chopped
      2 T  Chives; Chopped                     1 T  Tomato Paste
    1/2 c  Bread Crumbs; Dried               1/4 t  Salt
    1/4 t  Pepper                              1 t  Paprika

-----------------------------------GRAVY-----------------------------------
      3 ea Bacon; Strips, Cubed                2 ea Onions; Small, Fine Chopped
      1 c  Beef Broth; Hot                     1 t  Mustard; Dijon Style
      2 T  Tomato Catsup                  
 
  *  Mushrooms should be 1 4 oz can of mushroom pieces drained and chopped.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++
  Lightly salt and pepper flank steak.  Spread one side with mustard. To
  prepare stuffing, heat vegetable oil in a frypan, add onion and cook for 3
  minutes, until lightly browned.  Add mushroom pieces; cook for 5 minutes.
  Stir in parsley, chives, tomato paste, and bread crumbs. Season with salt
  and pepper and paprika.  Spread stuffing on mustard side of the flank
  steak, roll up jelly-roll fashion and tie with thread or string. To prepare
  gravy, cook bacon in a Dutch oven until partially done. Add the meat roll
  and brown on all sides, approximately 10 minutes. Ad onions and saute for 5
  minutes.  Pour in the beef broth, cover Dutch oven, and simmer for 1 hour.
  Remove meat to a preheated platter.  Season pan juiceswith mustard. Salt
  and pepper to taste; stir in catsup.  Serve the gravy separately.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Sauerbraten mit Ingwer kuchen sosse(Saurebraten&Gingersan
 Categories: German, Beef, Meats, Main dish, Cookies
      Yield: 10 servings
 
      4 lb Rump Roast; Beef, Boneless          2 ea Onions; Thinly Sliced
      8 ea Peppercorns                         4 ea Cloves; Whole
      1 ea Bay Leaf                            1 c  White Vinegar; Mild
      1 c  Water                             1/2 c  Cider Vinegar
    1/4 c  Vegetable Oil                     1/2 t  Salt
      2 c  Water; boiling                     10 ea Gingersnaps
    1/2 c  Sour Cream                          1 T  Unbleached Flour
 
  Place the beef roast in a deep ceramic or glass bowl.  Add onions,
  peppercorns, cloves, and bay leaf.  Pour white vinegar and cider vinegar
  over the meat; chill, covered, for 4 days.  Turn meat twice each day.
  Remove the meat from the marinade, dry it well with paper towels, and
  strain the marinade into a bowl.  Reserve onions and 1 cup marinade. In a
  Dutch oven brown the meat on all sides in hot vegetable oil. Sprinkle meat
  with salt.  Pour boiling water around the meat. sprinkle in crushed
  gingersnaps, and simmer covered for 1 1/2 hours. Turn often. Add 1 cup of
  reserved marinade and cook meat 2 hours or more, until tender. Remove the
  meat and keep it warm. Strain the cooking juices into a large saucepan. In
  a small bowl mix sour cream with flour. Stir it into the cooking juices and
  cook, stirring, until sauce is thickened and smooth. Slice meat in 1/4 inch
  slices; add to hot gravy.  Arrange meat on a heated plater and pour extra
  sauce over it.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Kalbsschnitzel mit Feinen Gemusen (Veal Rounds / Vegetabl
 Categories: German, Veal, Meats, Main dish, Vegetable
      Yield: 4 servings
 
    1/2 t  Salt; Or To Taste                 1/4 t  Pepper; Or To Taste
    1/4 t  Paprika; Or To Taste                4 ea Veal Fillets; Cut 1/4" Thick
      4 T  Butter                              4 ea Stewed Tomatoes; Whole
     12 ea White Asparagus Spears; *         1/4 lb Mushrooms; Fresh, Sliced
 
  *  Asparagus Spears should be canned.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++
  Sprinkle salt, pepper, and paprika over the veal slices.  Saute in butter
  until browned.  On each fillet place 1 stewed tomato, 3 spears asparagus
  and a heaping T of mushrooms.  Cook gently.  Pour cooking juices over the
  fillets while cooking.  Cook uncovered until mushrooms are just tender.
  Serve with pureed potatoes and a salad.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Basic Hamburgers
 Categories: Meats, Main dish, Hamburgers
      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 t  Salt
      1 t  Worcestershire Sauce              1/4 t  Pepper

---------------------------------VARIATIONS---------------------------------
      1 T  Horseradish                         1 T  Mustard; Prepared
      1 T  Chives; Snipped                     2 T  Blue Cheese; Crumbled, *
      2 T  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: Hamburgers, Main dish, Meats, Filling
      Yield: 3 servings
 
  1 1/2 lb Ground Beef                       1/4 c  Bread Crumbs; Dry
    1/4 c  Onion; Chopped, 1 small             1 ea Egg; Large
      1 t  Salt                                1 t  Worcestershire Sauce
    1/4 t  Pepper                        

----------------------------------FILLINGS----------------------------------
      1 x  Dill Pickle Or Pickle Relish        1 x  Prepared Mustard
      1 x  Catsup                              1 x  Horseradish
      1 x  Onion Slices OR                     1 x  Finely Chopped Onion
      1 x  Tomato Slices                       1 x  Process American Cheese OR
      1 x  Cheddar Cheese Slices         

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

----------------------------------OPTIONAL----------------------------------
      1 x  Green Chiles,Canned,To Taste        1 x  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: Family Favorite Burgers
 Categories: Hamburgers, Main dish
      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.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Zesty Burgers
 Categories: Hamburgers, Main dish, Meats, Spices
      Yield: 2 servings
 
      1 lb Ground Beef                       1/3 c  Bread Crumbs; Dry
    1/2 c  Water                               1 t  Instant Beef Bouillon
      1 t  Lemon Peel; Grated                  1 t  Lemon Juice
    1/2 t  Salt                              1/2 t  Sage
    1/2 t  Ginger; Ground                    1/4 t  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: Hamburgers, Main dish, Meats, Spirits
      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 T  Worcestershire Sauce
      1 t  Seasoned Salt                     1/4 t  Pepper
    1/8 t  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: Hamburgers, 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 t  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: Blue Ribbon Burgers
 Categories: Cheese, Hamburgers, Main dish, Meats, Vegetable
      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: Braunburgers
 Categories: Hamburgers, Main dish, Meats
      Yield: 5 servings
 
      1 lb Ground Beef                       1/4 lb Braunschweiger Sausage; *
    1/4 c  Dairy Sour Cream                    2 T  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: Beef Boulette Burgers
 Categories: Hamburgers, Main dish, Meats, Vegetables
      Yield: 8 servings
 
      2 lb Ground Beef                         1 c  Dairy Sour Cream
    1/2 c  Bread Crumbs; Dry                   4 oz Mushrooms; *
      2 T  Onion; Finely Chopped               2 T  Parsley; Snipped
  1 1/2 t  Salt                              1/4 t  Pepper
 
  *    Use 1 4-oz can of mushroom stems and pieces, drained and chopped.
  ~--------------------------------------------------------------------- ~--
  Mix all the ingredients together.  Shape the mixture into 8 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: Hamburgers, Main dish, Meats, Vegetables, Spice
      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 ea Clove Garlic; Minced
      1 t  Molasses Or Brown Sugar           1/8 t  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, Hamburgers, Main dish, Meats, Spice
      Yield: 6 servings
 
  1 1/2 lb Ground Beef                       1/4 c  Onion; Finely Chopped, 1 sm.
      1 t  Chili Powder                        1 t  Worcestershire Sauce
    3/4 t  Salt                              1/4 t  Garlic Salt
    1/4 t  Pepper                            1/4 t  Red Pepper Sauce
      6 ea Cheddar Cheese Slices; *            2 T  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: Ruben Burgers
 Categories: Cheese, Hamburgers, Main dish, 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: Cheese, Hamburgers, Main dish, Meats, Sauce
      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
  ~--------------------------------------------------------------------- ~--
  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: Bavarian Patties With Sauerkraut
 Categories: Ground beef, Main dish, Meats, Patties, Vegetable
      Yield: 6 servings
 
  1 1/2 lb Ground Beef                       1/2 c  Applesauce
    1/3 c  Bread Crumbs; Dry                 1/4 c  Onion; Finely Chopped, 1 sm.
      1 ea Egg; Large                          1 t  Salt
    1/2 t  Allspice                           16 oz Sauerkraut; Drained, 1 can
 
  Mix all the ingredients together except the sauerkraut.  Shape the mixture
  into 6 patties, each about 3/4-inch thick.  Brown the patties in a large
  skillet over medium heat, turning once.  Drain off the excess fat. Spoon
  the sauerkraut onto the patties.  Cover and simmer for about 15 minutes.
 
-----
 
---------- 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: Bamberger Krautbraten (Bramberger Meat & Cabbage C
 Categories: German, Meats, Main dish
      Yield: 4 servings
 
      1 lb Cabbage; head, small                1 T  Vegetable oil
      2 ea Onions; medium, chopped           1/2 lb Pork; lean, cubed
      1 lb Ground beef; lean                   1 t  Caraway seed
    1/2 t  Salt                              1/2 t  Pepper
    1/2 c  White wine; dry                     1 t  Vegetable oil
      3 ea Bacon; strips, thick sliced    
 
  Remove outer, wilted cabbage leaves and core.  Place cabbage in a large pot
  of boiling water and simmer gently for 10 minutes.  Remove and drain.
  gently pull off 12 leaves and set aside.  Finely chop the rest of the
  cabbage.  Heat 1 T vegetable oil; add onions, pork, and ground beef. Cook
  until lightly browned.  Drain off excess fat.  Add the chopped cabbage,
  caraway seeds, salt, and pepper.  Pour in the white wine. Cover and simmer
  the mixture for 10 minutes, stirring often. Grease an ovenproof dish with 1
  t of vegetable oil; line the dish with half the cabbage leaves. Spoon in
  the meat mixture, cover with the rest of the cabbage leaves. Cut bacon
  strips in half and arrange on top. Place in preheated 350 degree F. oven;
  bake for approximately 45 minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Barbequed Shrimp and Chicken
 Categories: Poultry, Main dish, Barbecue
      Yield: 2 servings
 
      1 t  Minced garlic                     1/2 t  Onion powder
    1/2 t  Ground cumin                      1/4 c  Melted butter
    1/2 lb Medium shrimp                       1 lb Boneless chicken breast
 
  eel shrimp and cut chicken into 1 inch cubes.  Combine Garlic, Onion owder,
  Cumin and melted Butter.  Marinate shrimp and chicken while reparing grill.
  String shrimp and chicken onto separate skewers. ook about 5 inches above
  hot coals, allowing 5 minutes for shrimp and 0 minutes for chicken. Turn
  once or twice while cooking and baste ften with remaining marinade.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Beef Bourguignonne II
 Categories: Beef, Main dish, Easy
      Yield: 4 servings
 
      5 ea Medium onions sliced              1/2 lb Fresh mushrooms
      2 t  Shortening                          2 lb Stew meat
      1 t  Salt                              1/2 t  Crushed marjoram
    1/2 t  Crushed thyme                     1/8 t  Pepper
  1 1/2 T  Flour                             3/4 c  Beef stock
  1 1/2 c  Red burgundy                   
 
  Cook  and  stir onions and mushrooms in hot shortening until onions are
  tender;   drain on paper towels.   Brown meat in same skillet; add more
  shortening as necessary.   remove from heat.   Sprinkle seasonings over
  meat.   Mix flour and beef stock;   pour into skillet. Heat to boiling,
  stirring constantly.   Boil 1 min.   Stir in BUrgundy. Cover; simmer until
  meat  is tender,  1 1/2 to 2 hr.
    The liquid should always  just cover the meat.   (If necessary, add a
  little more bouillon and Burgundy - 1  part  bouillon  to 2 parts
  Burgundy.)  Gently stir  in  onions  and mushrooms; cook uncovered 15 min.,
  or until heated through.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Beef Chow Mein
 Categories: Oriental, Main dish
      Yield: 4 servings
 
    3/4 lb Round/rump steak                    1 T  Soy sauce
      1 t  Salt                                1 T  Sugar
      8 ea Fresh mushrooms                   1/2 lb Bean sprouts
      6 oz Bamboo shoots (can)                 3 ea Green onions (scallions)
      1 ea Egg                                 2 c  Beef stock
      2 T  Cornstarch                          1 t  Seseme oil
      2 c  Dried egg noodles                   1 x  Deep frying oil
 
  Slice beef about 1 inch long 1/2 inch wide and as thin as possible. Mix the
  salt, sugar and soy sauce together and mix well, then ad the beef and
  marinate for at least one hour, longer for more flavor. Wash and slice the
  mushrooms, including stems.  Slice the bamboo into thin strips; slice the
  scallions into 1 inch pieces; soak, rinse and drain the bean sprouts. In a
  seperate bowl, mix the cornstarch and beef stock together.
  Drain the beef reserving the marinade. Heat the seseme oil and stir fry the
  beef for 4 to 5 minutes. Ad the cornstarch mixture and remaining marinade,
  bring to a boil stirring constantly; ad the vegetables and simmer for 5
  minutes longer. Cook noodles in boiling water for 4 to 5 minutes; drain
  thoroughly. Deep fry as needed draining on absorbent paper. Beat the egg
  adding 1 tablespoon water and pour onto lightly oiled skillet. Make a small
  thin omelet and slice into thin strips. Place cooked noodles on hot dish,
  top with beef mixture and garnish with the strips of omelet.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Broken Shrimp Jambalaya
 Categories: Southern, 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: 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: Chicken and Mushroom Casserole
 Categories: Poultry, Main dish, Casserole
      Yield: 6 servings
 
      4 lb Chicken                            16 oz Bottle italian dressing
      6 c  White wine                          1 lb Fresh mushrooms
      2 x  Garlic cloves                       4 c  Chicken gravy (10 1/2 oz)
 
  emove skin and bones from chicken and cut into bite sized pieces. ash and
  trim mushrooms and cut in half.  In large casserole dish, ombine chicken,
  mushrooms, whole Garlic Cloves, Wine and dressing. over and marinate in
  refrigerator overnight.  Remove chicken and ushrooms and measure 2 cups of
  marinade.  Pour remaining marinade nto another container. Return chicken
  and mushrooms to casserole. ix 2 cups marinade with cans of gravy and pour
  over chicken.  Bake at 25 degrees for 1 1/2 hours. Serve hot over rice,
  potatoes or bis- uits. ote 1: Remaining marinade can be frozen for later
  use as marinade or barbeque.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chicken Kiev
 Categories: Poultry, Main dish
      Yield: 4 servings
 
      4 x  Chicken breasts                     2 x  Eggs, beaten
      2 T  Water                               2 T  Parsley, snipped
    1/2 c  Flour                               2 T  Chopped green onions
    1/2 c  Bread crumbs                      1/4 lb Butter
 
  emove bones and skin from chicken breasts and pound out to 1/8 inch hick.
  Cut Butter into quarters and lay one in center of ea ch chicken iece.
  Evenly divide Onions and Parsley between breasts.  Roll ea ch p into a log
  and secure with a toothpick.  Mix Eggs and Water.  Roll a ch log in flour,
  then dip in Egg and cover with bread crumbs.  Wrap n plastic wrap and
  refrigerate for at least 1 hour or overnight. eep fry until brown, then
  bake at 375 degrees for 5 minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chicken with Wine and Herbs
 Categories: Poultry, Main dish
      Yield: 4 servings
 
      1 x  Frying chicken                    1/2 t  Oregano
    1/2 t  Basil                               1 c  Dry white wine
    1/2 t  Garlic salt                       1/2 t  Salt
    1/4 t  Pepper                         
 
  Wash chicken and cut up.  In small amount of Oil, brown chicken pieces on
  all sides.  Pour off excess Oil.  Add Wine and seasonings. over and simmer
  for 30 to 40 minutes or until chicken is tender.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: CHILI POBLANO PIE
 Categories: Mexican, Main dish, Spicy
      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: CHILI WITH LAMB AND BLACK BEANS
 Categories: Spicy, Main dish
      Yield: 8 servings
 
  1 3/4 c  Black beans, sorted rinsed          2 T  Ginger, fresh minced
      2 qt Water, or more as needed            2 T  Thyme, fresh minced  or
      2 lb Lamb bones                          2 t  Thyme, dried crumbled
      4 ea Thyme sprigs                        1 T  Jalapeno, seeded, deveined
      4 ea Parsley sprigs                  1 1/4 t  Marjoram, dried, crumbled
      1 ea Bay leaf                          3/4 t  White pepper, fresh ground
      3 ea Garlic clove, crushed             3/4 t  Black pepper, fresh ground
      6 T  Olive oil                         3/4 t  Pepper, cayenne
      2 ea Onions, lg yel, chopped           3/4 t  Allspice
  1 1/2 lb Lamb shoulder, ground               2 lb Italian tomatoes, chopped
      2 T  Chili powder                    1 1/4 c  Wine, light zinfandel
      1 x  Salt as needed                 
 
  FOR BEANS:  Soak Beans overnight in 2 qt. Water.  In a large saucepan,
  bring Beans to a bOil.  Add lamb bones and bouquet garni and 1 crushed
  garlic clove.  Reduce heat and simmer till Beans are tender but not mushy.
  Skim occasionally and add more Water if necessary to keep Beans submerged.
  2 hrs. FOR CHILI: Heat 3 T. Oil in large heavy saucepan over moderate heat.
  Add Onions and cook until soft, about 10 minutes. Add 2 cloves garlic,
  minced, and stir about 3 minutes. Transfer Onion and garlic mixture to a
  plate, using a slotted spoon. Add remaining Oil to pan. Increase heat to
  med.  high.  Add lamb and cook until no longer pink, breaking up with
  spoon, about 6 min. Return Onion mixture to pan; add Chili powder, Ginger,
  thyme, red Chili, marjoram, Peppers and allspice. Stir 5 minutes. Add
  Tomatoes ( and half of their liquid, if canned). Bring to a bOil then
  reduce heat and simmer for another 5 minutes. Add 3/4 c of Zinfandel.
  Simmer, skimming occasionally, for 30 minutes. Drain Beans and reserve the
  cooking liquid.  Discard the bones and garni. Add Beans and remaining
  Zinfandel to Chili mixture.  Salt and season as necessary. Simmer 30
  minutes, adding bean cooking liquid as needed to keep Chili moist (or
  soupy, as you like it).  This Chili is best made ahead and allowed to
  season in the refrigerator for 24 hours. Reheat before serving.
 
-----
 
---------- 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: Easy Shrimp Etouffee
 Categories: Shrimp, 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: 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: 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: Oyster Sauce Chicken (Ho Yow Gei)
 Categories: Oriental, Poultry, Main dish
      Yield: 4 servings
 
      2 lb Fryer cut in pieces               3/4 c  Oyster flavored sauce
      4 T  Soy sauce                           2 ea Cloves garlic sliced
      1 ea Small fresh ginger chopped          1 c  Chicken stock
 
  Combine all ingredients and mix thouroughly. Add chicken to sauce and
  marinade for 3 hours or more. Remove chicken pieces and place under broiler
  for 25 minutes each side, brushing chicken with sauce to keep moist. Serve
  with rice.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Perfect Beans
 Categories: Beans, Main dish, Side dish
      Yield: 8 servings
 
      1 lb Dried beans                         1 ea Sugar
      1 T  Salt                                3 ea Arlic cloves
      2 lb Sausage links                       2 ea Nions
      3 ea Jalapeno peppers                    3 ea 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: Pork With Chestnuts
 Categories: Oriental, Main dish
      Yield: 6 servings
 
      1 lb Very lean pork                    3/4 lb Skinned chestnuts
      1 t  Seseme oil                          5 T  Soy sauce
      1 t  Dark brown sugar                    1 lb Fresh leaf spinach
      2 T  Dry sherry (optional)          
 
  Cut the pork into small bite size cubes and place in frying pan with 2 cups
  of water and bring to a boil. Remove residue and cover tightly and simmer
  for an hour. Place the chestnuts into a large pan with enough water to
  cover, and bring to a boil, reduce heat, cover and simmer for an hour.
  Drain the chestnuts and add to pork meat with the soy sauce, sherry and
  dark brown sugar. Cook slowly for an additional 25 minutes. Wash the
  spinach very thouroughly and drain.  Place into frying pan or wok along
  with 1 Tablespoon of the liquid from the pork and 1 teaspoon seseme oil.
  Set heat to high and cook for approx. 5 minutes stirring constantly. Place
  the spinach into a deep dish; place pork on top of spinach and pour the
  juices over top. Serve very hot....
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pot Roast with Mustard Sauce
 Categories: Meats, Main dish, Pot roast
      Yield: 8 servings
 
  2 1/4 lb Boneless beef chuck shoulder        2 T  Olive oil
      4 c  Water                               1 c  Condensed beef broth
      1 c  Dry white wine                      2 x  Garlic cloves
  1 1/2 t  Thyme                             1/2 t  Black pepper
      2 t  Cornstarch                      2 1/2 t  Dijon mustard
      2 t  Chopped parsley                
 
  ie roast at 2 inch intervals with heavy string.  In dutch oven, rown all
  sides of roast in Oil over medium-high heat.  Pour off rippings. Add Water,
  Beef broth, Wine, Garlic, thyme and Pepper. ring to a bOil, reduce heat,
  cover and simmer 18 to 22 minutes per ound.  Meat thermometer will register
  140 degrees when done.  Remove oast to serving platter, reserving liquid.
  Cover roast tightly with Oil and allow to stand for 10 minutes before
  carving.  (During stand- ng, internal temperature will rise to 150 degrees
  for medium-rare.) easure 1 cup of the poaching liquid from the roast pan.
  Dissolve ornstarch in 1 tablespoon of this liquid in a small Saucepan. Add
  emainder of cup, along with mustard and Parsley.  Cook and stir over edium
  heat until Sauce is clear and slightly thickened, 3 to 5 inutes. Remove
  string from roast and carve into thin slices.  Serve ith mustard Sauce.
   Note:  Remainder of poaching liquid from meat can be used to make rench
  Onion Soup.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Quick, Southern Style Red Beans and Rice
 Categories: Beans, Vegetables, Main dish
      Yield: 6 servings
 
      6 ea Slices bacon                        2 ea Onions
      1 ea Garlic clove                        1 c  Beef broth
      1 c  Rice, raw                           1 t  Thyme
      1 t  Salt                                1 ea 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: Red Beans With Rice
 Categories: Cajun, Main dish
      Yield: 6 servings
 
      1 lb Red kidney beans                    1 lb Salt pork
      2 ea Cloves garlic                       1 t  Italian seasoning
      1 ea Bell pepper                         1 ea Chopped onion
      1 ea Stalk celery                        1 ea 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: Scallops Florentine
 Categories: Seafood, Main dish, Entertain
      Yield: 6 servings
 
      3 oz Parmesan cheese                     1 t  Nutmeg
      3 ea Cloves garlic                     1/2 t  White pepper
  1 1/4 lb Fresh spinach, stems            1 1/4 lb Bay scallops
      1 x  Cut off and reserved                1 x  Rinsed and drained
    1/2 c  Unsalted butter                     8 ea Shell or small pasta
      1 t  Salt                                1 ea 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: Pork Chops A La Jenni  Fdgn81a
 Categories: Main dish, Meats, Pork
      Yield: 6 servings
 
     14    Pork chops; sliced 1/4" thic        1 cn Cream of mushroom soup
           Salt, pepper                      1/2 c  Parmesan cheese;grated
           Flour                                    Paprika
    1/2 c  Butter                         
 
  Season pork chops with salt and pepper. Dip chops into flour and shake off
  excess. Brown chops on both sides in butter in a large skillet. Place chops
  in overlapping rows in a shallow casserole. Spoon pan drippings over chops.
  Spread mushroom soup over chops. Sprinkle with parmesan cheese and paprika.
  Bake covered in a preheated 350 oven 15 to 20 minutes. LISA HLAVATY FDGN81A
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Short Ribs  Fdgn81a
 Categories: Beef, Main dish, Camping
      Yield: 4 servings
 
      3 lb Beef short ribs                     1 c  Hot water
    1/3 c  Flour                               1    Bay leaf
      1 ts Salt                                2 tb Brown sugar; packed
    3/4 ts Black pepper                      1/4 c  Vinegar
      2 tb Vegetable shortening                2 tb Soy sauce
      1 c  Onions; sliced                      1    Green pepper;cut into rings
      1 cl Garlic; minced or pressed                Flour
 
  Wipe meat with a damp cloth. Trim off excess fat. Combine flour, salt and
  black pepper. Dredge meat in mixture to coat completely. Heat shortening in
  large skillet. Brown ribs on> all sides. Remove to a casserole with cover.
  Saute onions and garlic in skillet until golden. Spoon over ribs. Combine
  water, bay leaf, brown sugar, vinegar and soy sauce. Pour over ribs. Cover.
  Bake at 350 for 1 3/4 hours. Add green pepper rings. Cook 15 to 20 minutes
  longer or until meat is tender. Remove cooked ribs and vegetables to a
  serving platter. Skim fat off drippings. Thicken with a little flour if
  desired. Spoon drippings over meat and vegetables. *recipe may be halved or
  doubled. For 8 servings, use 1 1/2 cups hot water. LISA HLAVATY FDGN81A
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pork Chops  Fdgn81a
 Categories: Main dish, Meats, Pork
      Yield: 4 servings
 
      4    Pork chops                        1/2 c  Mushrooms; sliced
           Salt and pepper                   1/3 c  Green pepper; sliced
    1/2 c  Water                             1/4 c  Tabasco sauce
    2/3 c  Ketchup                             1 tb Worcestershire sauce
      2 tb Green onion; chopped                1 ts Granulated sugar; optional
 
  In a large iron skillet, brown pork chops on both sides until golden brown,
  about 4 minutes per side. Sprinkle with salt and pepper. To the pan, add
  water. Spread ketchup on top of chops. Add green onion, mushrooms, green
  pepper, tabasco sauce,worcestershire sauce and sugar, if used. Bring to a
  boil. Cover. Reduce heat. Simmer 45 to 50 minutes until chops are fork
  tender. Taste. Adjust seasonings, if necessary. Serve immediately. LISA
  HLAVATY  FDGN81A
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: IMPOSSIBLE BEEF AND TOMATOE PIE
 Categories: Bisquick, Beef, Main dish
      Yield: 8 servings
 
           LISA CRAWLEY   (TSPN00B)        2 1/4 c  Milk
      3 c  Beef; cooked; cut bite-size       1/4 c  Butter; melted
      1 c  Onion; chopped                      5    Eggs
      1 c  Celery; thinly sliced           1 1/4 c  Bisquick
      3    Tomatoes; coarsely chopped        1/2 ts Garlic salt
  1 1/2 c  Swiss cheese; shredded         
 
  Heat oven to 350.  Grease a 13x9x2" baking dish.
  
  Layer beef, onion, celery, tomatoes and cheese in dish. Beat remaining
  ingred. til smooth, 15 sec. in blender on high or 1 min. with electric
  mixer on high.
  
  Pour into dish.  Bake until knife insertted in center comes out clean,
  40-50 minutes.  Cool 5 minutes. Garnish with parsley sprigs if desired.
  Serves: 8-10.
  
  High Alt.- Bake 70-75 minutes.
  
  From: BISQUICK RECIPE CLUB LISA CRAWLEY TSPN00B
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: IMPOSSIBLE PIZZA PIE
 Categories: Bisquick, Dairy, Main dish, Pies
      Yield: 6 servings
 
           LISA CRAWLEY   (TSPN00B)            1 c  Prepared pizza sauce
    2/3 c  Onion; chopped                    1/4 c  Parmesan; grated
    1/3 c  Parmesan; grated                3 1/2 oz Pepperoni; sliced
  1 1/2 c  Milk                              1/3 c  Onion; chopped
      3    Eggs                              1/2 c  Green pepper; chopped
    3/4 c  Bisquick                        1 1/2 c  Mozzarella; shredded
 
  Heat oven to 425.  Grease pie plate, 10 x 1 1/2" Sprinkle 2/3 c. onion and
  1/3 c. Parmesan cheese in pie plate. Beat milk, eggs and bisquick 15 sec.
  in blender on high. Pour into pie plate. Bake 20 min.
  
  Spread pizza sauce over top.  Top with remaining ingred. Bake 15-20 min. or
  til cheese is light brown. Cool 5 min. For 1/2 recipe: Use 1 qt. square or
  round casserole. Decrease Parmesan cheese to 2 tb., eggs to 2 and baking
  mix to 1/2 c.  Divide remaining ingred. amts in half. Decrease beat time to
  10 sec.  and second baking time to 10-15 min. HIGH ALT>For 1/2 recipe: use
  1 1/2 qt round or 1 qt. square casserole.
  
  FROM; BISQUICK RECIPE CLUB  LISA CRAWLEY  TSPN00B
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: IMMPOSSIBE BROCCOLI-CHEESE PIE
 Categories: Vegetables, Main dish, Bisquick
      Yield: 1 servings
 
           DEIDRE ANNE PENROD   (FGGT98      1/2 ts Salt
      1 lb Broccoli bunch                    1/8 ts Ground pepper; fresh
    2/3 c  Onion; chopped                    1/8 ts Ground nutmeg
    1/4 c  Water                               1 tb Fresh parsley; minced
      4    Eggs; slightly beaten             2/3 c  Swiss cheese; fresh\shredded
  1 1/4 c  Milk                              1/3 c  Parmesan cheese; grated
      4    To 6 drops Hot Sauce           
 
  Trim off large leaves of broccoli.  Remove tough ends of lower stalks, and
  wash broccoli thoroughly; cut flowerets and stems into thin slices.
  
  Combine broccoli, onion, and 1/4 cup water in a saucepan; cover and cook
  over medium heat 6 to 8 minutes. Drain thoroughly, pressing out moisture
  with paper towels.
  
  Combine next 8 ingredients.  Stir in vegetables, and pour mixture into a
  greased 10-inch pie plate.
  
  Sprinkle with Parmesan cheese; bake at 350^ about 30 minutes or until set.
  Let stand 10 minutes.
  
  YIELD: One 10-inch pie.
  
  Source: Southern Living Annual Recipes, 1984 From the cookbook files of:
  Deidre-Anne Penrod, FGGT98B on *P, J.PENROD3 on GEnie
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: MERRIE CROWN ROAST OF PORK****FJVS25A
 Categories: Medieval, Holidays, Xmas, Main dish, Meats
      Yield: 6 servings
 
      7 lb Pork Crown Roast                  1/4 ts Pepper
    1/2 ts Salt                           
 
  Heat oven to 325 degrees F. Season meat with salt & pepper. Place roast in
  lrg. roasting pan, rib bones up. Cover rib bones with foil to prevent
  excess browning. Insert meat thermometer so bulb reasher center of raost
  not touching fat or bone. Roast at 325 degrees F. for 2 hrs.
  
  Prepare Savory Rice Stuffing (recipe to follow). Fill center of roast with
  stuffing; continue roasting 1 1/2-2 hrs. longer until meat is well done and
  thermometer register 170 degrees to 180 degrees F. Remove foil from rib
  tips. Place roast on serving plate or carving board. Garnish with Lady
  Apple Fruit Wreath (see previous recipe).
  
  TIP: For ease in carving, insert fork in top of roast; make slices by
  cutting close along sides of rib bones.
  
  Most of you KNOW, I have NOT tried this recipe! <g> It comes from my
  "Pillsbury Festive Holiday Recipes" cookbook, Classic #13. Marilyn Sultar
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Sour Cream Onion-Chive Chicken
 Categories: Main dish, Poultry
      Yield: 6 servings
 
           -Lisa Hlavaty fdgn81a               1    Frying chicken; cut up
           COATING:                            3 md Onions; cut in half
      2 c  Fresh bread crumbs                       SAUCE:
    1/2 ts Salt                                1 tb Flour
    1/4 ts Cracked pepper                      1 c  Sour cream
    1/4 ts Onion powder                      1/4 ts Cracked pepper
    1/4 ts Paprika                                  Milk
    1/2 c  Butter or margarine; melted         2 tb Chopped fresh chives
 
  Heat oven to 350. Combine all coating ingredients except butter. Dip
  chicken in melted butter; coat with crumb mixture. Reserve remaining crumbs
  and butter. IN 13x9 inch baking pan place chicken; add onions. Sprinkle
  remaining crumbs over onions; drizzle with remaining butter. Bake, basting
  occasionally for 60 to 70 minutes or unti fork tender. Remove chicken to
  platter; keep warm. To make sauce, scrape baking pan; pour pan drippings
  into 2 qt sautcpan. Stir in flour. Cook over medium high het, stirring
  occasionally, until bubbly, about 1 minute. Reduce heat to medium. Stir in
  sour cream and pepper. continue cooking, stirring occasionally, until
  heated through. If needed, add milk unti desired consistency is reached.
  Serve sauce over chicken and onions. Sprinkle with chives. Source: Land O
  Lakes
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Sticky Chicken
 Categories: Main dish, Poultry
      Yield: 4 servings
 
---------------------------LISA HLAVATY  FDGN81A---------------------------
      8    Half chicken breasts w/bone         8 oz French or russian dressing
     12 oz Jar apricot preserves               1    Env. onion soup mix
 
  Place chicken in pan that just fits the breasts without too much
  overlapping. Mix other ingredients together well and pour evenly over
  chicken. Bake in 325 oven for 1 hour. Check after 45 minutes, if chicken is
  getting too brown, place foil tent over it for last 15 minutes. Serve with
  rice.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Stroganoff Bundles
 Categories: Main dish, Ground beef
      Yield: 6 servings
 
           -Lisa Hlavaty Fdgn81a               1 ts Worcestershire sauce
  1 1/4 lb Ground beef                       1/8 ts Garlic salt
      1 md Green pepper, chopped             1/2    Of a 17 1/4 oz package
      1 md Onion, chopped                           Frozen puff pastry, 1 sheet
      1 md Carrot, shredded                         Thawed
      8 oz Sour cream                          1    7 1/2 oz. can semi condensed
      2 ts Flour                                    Cream of mushroom soup
 
  In a skillet cook beef, green pepper, onion, and carrot till meat is brown
  and onion is tender; drain off fat. Combine 1/2 cup of the sour cream,
  flour, worcestershire sauce, and garlic salt. Stir into meat mixture. Roll
  puff pastry into an 18x12 inch rectangle.Cut into six 6-inch squares. Spoon
  about 1/6 of the filling into the center of each square. Moisten edges of
  squares. Fold all 4 corners of each square to center. Seal edges by
  crimping. Place in an ungreased shallow baking pan. Bake in a 375 oven
  about 25 minutes or till golden. Meanwhile, make the sauce. Combine the
  soup and remaining sour cream. Heat through over low heat. Spoon sauce over
  bundles. Source: Cooking For Friends
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Roasted Beef with Horseradish Cream
 Categories: Main dish, Meats
      Yield: 7 servings
 
---------------------------LISA HLAVATY  FDGN81A---------------------------
    1/4 c  Vegetable oil                       1 tb Prepared horseradish
      2 tb Cider vinegar                       1 ts Garlic;minced
      1 ts Salt                              1/4 c  Chopped fresh parsley
      1 ts Pepper                          3 1/2 lb Beef chuck roast

-----------------------------HORSERADISH CREAM-----------------------------
    1/2 c  Dairy sour cream                    1 tb Prepared horseradish
    1/2 c  Mayonnaise                          1 ts Lemon juice
    1/4 ts Salt                                1 ts Dijon mustard
    1/4 ts Pepper                            1/4 c  Fresh parsley
 
  In dutch oven stir together all marinade ingredients except parsley and
  roast; stir in parsley. Place roast in marinade; turn to coat all sides
  with marinade. Cover; refrigerate overnight. Heat oven to 350. Bake roast
  in marinade for 1 1/2 to 2 hours or unti roast is fork tender. Meanwhile,
  in small bowl stir together all horseradish cream ingredients except
  parsley. Stir in parsley. Cover, refrigerate unti ready to serve. serve
  over carved roast. Source: Land O Lakes
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Bread Pudding with a French Flair
 Categories: Mom's best, Desserts
      Yield: 8 servings
 
-------------------------------VANILLA SAUCE-------------------------------
      1 c  Milk                                4    Egg yolks
      1 c  Heavy cream                       1/2 c  Sugar
    1/2 ts Vanilla                       

-------------------------------BREAD PUDDING-------------------------------
      4 sl White bread                         2    Egg yolks
      1 cn Pitted sweet dark cherries          1 c  Sugar
  3 1/2 c  Milk                                1 ts Vanilla
      5    Whole eggs                     
 
  1. Make vanilla sauce: in a small saucepan, over direct heat bring 1 cup
  milk with cream and 1/2 tsp vanilla to boiling; just until bubbles form
  around edge. Remove from heat. In the top of a double boiler, with an
  electric mixer at medium speed, beat 4 egg yolks until thick.
  
  2. Gradually beat in 1/2 cup sugar, beating until soft peaks form when
  beaters are raised. Add hot milk mixture. Place over hot water (water in
  the lower part of the double boiler should not touch the upper part). Cook,
  stirring until coating forms on metal spoon - about 10 to 15 minutes.
  
  3. Pour into a bowl; place a sheet of waxed paper on the surface.
  Refrigerate 2 hours. Preheat oven to 350F. Trim crusts from the bread and
  cut in half diagonally. Drain cherries. Turn cherries onto the bottom of a
  buttered 2 quart 8 inch square baking dish. Overlap bread slices on top.
  
  4. Prepare custard: In a small saucepan over direct heat heat the milk
  until bubbles form around the edge of the pan. Remove from heat. In a
  medium bowl, with an electric mixer, beat whole eggs and egg yolks until
  light and foamy. Gradually beat in the sugar, 2 tablespoons at a time.
  
  5. Beat until well-blended. Gradually pour the hot milk, beating
  constantly. Add vanilla, mixing well. Pour custard over bread and cherries
  mixture in baking dish. Set baking dish very carefully in a large shallow
  pan on the lower rack of the oven. Carefully pour hot water to 1 inch level
  around dish.
  
  6. Bake, uncovered, 45-50 minutes or until knife comes out clean. Remove to
  rack to cool. To serve, spoon sauce over individual servings Makes 8
  servings.
  
  Note: You might try sprinkling cinnamon-sugar mixture over the pudding
  before baking. It's great.
  
  Source: McCall's Cooking School Typed for you by: Linda Fields Cyberealm
  BBS, Watertown, NY
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Italian Cheese-It Casserole
 Categories: Mom's best, Casseroles, Main dish, Cheese
      Yield: 6 servings
 
--------------------------------FIRST LAYER--------------------------------
      1 lb Lean ground beef                  1/4 ts Pepper
      1 ts Salt                                1 cl Garlic, minced

--------------------------------SECOND LAYER--------------------------------
      4 c  Water                               1 cn 4 oz chopped green chiles
      1 ts Salt                                1 md Onion, finely chopped
      3 lb Zucchini or summer squash,          2 tb Butter
           -chopped                            1 c  Shredded cheddar cheese

--------------------------------THIRD LAYER--------------------------------
      2    Eggs                                2 ts Chopped parsley
      2 c  Cottage cheese                      2 tb Grated Parmesan cheese
 
  1. For the First layer: Put ground beef, salt, pepper and garlic in a
  skillet over moderate heat. Stir mixture with a wooden spoon, break- ing up
  into large chunks of meat as it cooks. Cook until well done. Drain fat, and
  spoon mixture into a 2 quart casserole dish.
  
  2. For the Second Layer: Put water and 1 tsp. salt in a 3 quart sauce- pan.
  Bring to a boil over high heat, and add squash. Cook for 5-8 minutes or
  until very tender. Pour into a colander, drain well.
  
  3. Transfer squash back to the saucepan and mash with potato masher or
  electric mixer until squash is well broken up. Add green chiles, onion and
  butter. Mash until thoroughly combined. Spread over beef mixture. Sprinkle
  with cheddar cheese. Preheat oven to 350F.
  
  4. For the Third Layer: Put eggs into a medium sized bowl; beat with a wire
  whisk or portable mixer until light. Fold in cottage cheese and parsley.
  Spoon over squash layer in the casserole.
  
  5. Sprinkle casserole with Parmesan cheese (you might even add a little
  more cheddar if desired), and place on the center rack of the oven. Bake
  for 35-40 minutes or until casserole is thoroughly heated and top layer is
  set. Serve immediately.
  
  Source: McCall's Cooking School Typed for you by: Linda Fields, Cyberealm
  BBS, Watertown NY
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Kansas City Barbeque Sauce
 Categories: Sauces, Mom's best
      Yield: 1 servings
 
      1 ts Salt                                1 tb Chili powder
      3 c  Canned beef broth                   3 tb Paprika
    1/4 c  White vinegar                       1 tb Sage
    1/2 c  Worchestershire sauce           1 1/2 ts Cayenne pepper
      1 c  Tomato paste                        1 ts Tumeric
    1/2 c  Brown sugar                         3 cl Garlic, crushed
    1/2 c  Honey                          
 
  Blend all together in a large saucepan and simmer for 1 1/2 hours.
  
  Source: Jeff Smiths' Frugal Gourmet Cooks American (with variations by the
  typist) Typed for you by: Linda Fields, Cyberealm BBS, Watertown, NY 1993
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Four Way Cincinnati Chili
 Categories: Mom's best, Main dish
      Yield: 6 servings
 
  3 1/2 c  Chopped onion, divided            1/4 ts Ground nutmeg
      1 c  Chopped green pepper                1    Stick cinnamon
      2 cl Garlic, minced                    3/4 ts Salt
      1 lb Ground round                      1/4 ts Pepper
      2 ts Ground cinnamon                     2 cn Whole tomatoes, undrained &
      2 ts Paprika                                  -chopped (14.5 oz ea)
      1 ts Chili powder                    4 1/2 c  Hot cooked spaghetti
      1 ts Ground cumin                      3/4 c  Shredded reduced fat cheddar
    1/2 ts Ground allspice                          -cheese
    1/2 ts Dried whole marjoram               36    Oyster crackers
 
  1. Coat a large Dutch oven with cooking spray; place over medium- high heat
  until hot. Add 2 cups onion and the next 3 ingredients; cook until meat is
  browned, stirring to crumble.
  
  2. Add ground cinnamon and next 7 ingredients. Cook 1 minute. Add salt and
  pepper and tomatoes; simmer, uncovered 20 minutes.
  
  3. To serve, arrange spaghetti on individual serving plates. Spoon chili
  over spaghetti, top with cheese and remaining 1 1/2 cups onions. Serve with
  crackers.
  
  Source: Cooking Light Magazine, October 1993 Typed for you by Linda Fields
  Cyberealm BBS, Watertown, NY
  
  Serving size: 3/4 cup spaghetti, 1 cup chili, 2 Tb cheese, 1/4 c onion, 6
  crackers.
  
  Calories per serving: 394; fat 8.7 gm; sodium 517 mg.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Torta Di Polenta
 Categories: Mom's best, Cakes, Italian, Desserts
      Yield: 10 servings
 
------------------------------------CAKE------------------------------------
    2/3 c  Sugar                               1 ts Baking powder
      3 tb Margarine, softened                 1 ts Baking soda
      2    Egg yolks                         1/2 ts Ground nutmeg
      2 ts Vanilla                           1/4 ts Salt
  1 3/4 c  Yellow cornmeal                 1 1/2 c  Low-fat buttermilk
    3/4 c  Flour                                    Vegetable cooking spray

------------------------------TWO BERRY SAUCE------------------------------
    3/4 c  Frozen blackberries, divided      1/4 c  Unsweetened orange juice
    3/4 c  Frozen raspberries, divided         2 ts Cornstarch
    1/4 c  Water                               2 tb Chambord (raspberry liqueur)
      1 tb Sugar                          
 
  For the Cake:
  
  1. Cream sugar, margarine and egg yolks together at medium speed of an
  electric mixer until light and fluffy. Add vanilla; beat at low speed until
  blended.
  
  2. Combine cornmeal and next 5 ingredients. With mixer on low speed, add to
  creamed mixture alternately with buttermilk, beginning and ending with
  cornmeal. Pout into a 9" round cakepan coated with cooking spray. Bake at
  350F for 40 minutes or until wood pick inserted comes out clean. Cool in
  pan 10 minutes, remove from pan and cool on rack. Serve with Two-Berry
  Sauce.
  
  For the Sauce:
  
  1. Position knife blade in food processor; add half of the berries, water,
  and orange juice. Process 1 minute or until smooth.
  
  2. Combine sugar and cornstarch in a small saucepan, stirring well.
  Gradually add berry puree, stirring with a wire whisk until blended. Bring
  to a boil over medium heat, cook 1 minute or until thickened. Add remaining
  berries and Chambord; heat thoroughly. Yields: 1 1/4 c.
  
  Serving information:
  
  Cake:    257 calories; fat 6.1 gm; sodium 239 mg Sauce: 16 calories; fat .1
  gm; sodium 0 mg
  
  Source: Cooking Light Magazine, October 1993 Typed for you by: Linda
  Fields, Cyberealm BBS Watertown, NY 1993
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Miascia -- Mixed Fruit Tart
 Categories: Mom's best, Cakes, Italian, Desserts
      Yield: 8 servings
 
    1/4 c  Raisins                             2 tb Cornmeal
    1/2 c  Boiling water                       1 ts Grated lemon rind
      8    (1 oz ea) slices white bread        3    Eggs, lightly beaten
  1 1/2 c  1% Low fat milk, divided          1/2 c  Seedless red grapes, halved
      1 c  Peeled, chopped pear                2 ts Chopped fresh rosemary
      2 tb Flour                               2 ts Olive oil
    1/4 c  + 2 Tb. sugar, divided         
 
  1. Combine raisins and boiling water; let stand 15 minutes. Drain and set
  aside.
  
  2. Trim crusts from bread. Cut each slice into 4 triangles; place in a
  single layer in a 13 x 9 x 3 baking dish. Pour 1/2 cup milk over bread and
  let stand for 5 minutes.
  
  3. Carefully (bread will be soggy) arrange the bread triangles in the
  bottom of a 10" quiche dish coated with cooking spray. Top with apple and
  pear. Place flour in a medium bowl, gradually add remaining milk stirring
  with a wire whisk until blended. Stir in 1/4 cup plus 1 Tb sugar, cornmeal,
  lemon rind and eggs; stir well. Pour milk mixture over apple and pear; top
  with raisins and grapes, and sprinkle with rosemary. Drizzle oil over
  mixture; sprinkle with remaining sugar.
  
  4. Bake at 350F for 50 minutes or until set; cool on wire rack. Cut into
  wedges.
  
  Serving information:
  
  207 calories; fat 4.5 gm; sodium 155 mg
  
  Source: Cooking Light Magazine, October 1993
  
  Typed for you by: Linda Fields, Cyberealm BBS, Watertown, NY 1993
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Tiramisu (Light)
 Categories: Mom's best, Desserts, Italian
      Yield: 9 servings
 
    1/2 c  Sugar                           1 1/4 c  Hot water
      1 c  Nonfat cottage cheese               1 tb + 1/2 ts instant expresso
      1 c  Nonfat sour cream                        -coffee granules
      2 tb Dark rum                           40    Ladyfingers
      1 pk (8 oz) Light Cream Cheese         1/2 ts Unsweetened cocoa
 
  1. Position knife blade in food processor; add first 6 ingredients. Process
  until smooth; set aside.
  
  2. Combine hot water and expresso granules. Split ladyfingers in half
  lengthwise. Quickly dip 20 ladyfinger halves, cut side down, in expresso (
  which you've mixed in a small bowl). Place, dipped side down, into the
  bottom of a 9" square baking dish. Dip 20 more halves cut side down into
  the expresso; arrange dipped side down on top of the first layer. Spread 2
  cups of the cheese mixture over the lady- fingers evenly; repeat procedure
  with remaining ladyfinger halves, expresso, and cheese mixture.
  
  3. Place one toothpick in each corner and one in the center of the tiramisu
  (to prevent plastic wrap from sticking to the cheese mixture) Cover with
  plastic wrap. Refrigerate 3-8 hours. Remove toothpicks; sprinkle with
  cocoa.
  
  Note: You can add fresh or frozen fruit or cinnamon sugar as a garnish.
  
  Serving information: 222 calories; fat 7.5 gm; sodium 254 mg.
  
  Source: Cooking Light Magazine, October 1993
  
  Typed for you by: Linda Fields, Cyberealm BBS, Watertown, NY 1993
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Swiss Almond Apple Cake
 Categories: Cakes, Desserts
      Yield: 16 servings
 
           CAKE                                     TOPPING
    2/3 c  Sugar                               1 c  Ground Almonds
    1/2 c  Butter                            1/2 c  Sugar
      2    Eggs                              1/2 c  Dairy Sour Cream
      2 tb Lemon Juice                         2    Eggs, beaten
      2 c  Flour                               2 tb Flour
      2 ts Baking Powder                       1 ts Lemom peel, grated
    1/4 ts Salt                                     GLAZE
    1/4 c  Red Raspberry Preserves           1/4 c  Powdered Sugar
  3 1/2 c  Apples, peeled & thinly             1 ts Lemon Juice (1 to 2 ts.)
           Sliced (approx. 4 apples)      
 
  1.  Heat oven to 375øF.  Grease and flour 9 or 10-inch springform pan.
  
  2.  In a large bowl, combine 2/3 cup sugar and butter; beat until light and
  fluffy.
  
  3.  Add 2 eggs and 2 tablespoons of lemon juice; beat until well blended.
  
  4.  In a small bowl combine 2 cups flour, baking powder, and salt; blend
    well.
  
  5.  Add to egg mixture; beat at low speed until well blended.
  
  6.  Spread in prepared pan.  Then spoon preserves over batter; carefully
  spread to cover.
  
  7.  Top with apple slices; slightly press into batter.
  
  8.  In medium bowl, combine all topping ingredients; blend well and pur
  over apples.
  
  9.  Bake at 350øF. for 55 to 65 minutes or until apples are tender, edges
  are light golden brown and toothpick inserted in center comes out clean.
  
  10. Cool 10 minutes, then carefully remove sides of pan.
  
  11. In small bowl, blend all glaze ingredients until smooth; drizzle over
  cake.
  
  Serve warm or cool.
  
  *     *     *     *     *     *     *     *     *     *     *     *
     * NUTRIENTS PER 1/16 OF RECIPE
  
  Calories.........................280  Dietary Fiber....................2 g
  Protein..........................5 g Sodium........................150 mg
  Carbohydrates...................39 g Potassium.....................125 mg
  Fat.............................12 g  Calcium..................6% U.S. RDA
  Cholesterol....................90 mg Iron.....................6% U.S. RDA
  
  Source: The Pillsbury Cookbook Typed for you by Lois Flack - Cyberealm BBS,
  Watertown NY
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Dolores Scaia's Cinnamon Nut Cake
 Categories: Mom's best, Cakes, Desserts
      Yield: 8 servings
 
    1/2 c  Butter                              1 ts Baking powder
      1 c  Sugar                               1 ts Baking soda
      2    Eggs                                1 pn Salt
      1 c  Sour cream                          1 ts Vanilla
      2 c  Flour, sifted                 

----------------------------------TOPPING----------------------------------
    1/2 c  Sugar                               1 ts Cinnamon
    1/2 c  Walnuts, chopped fine         

-----------------------------------ICING-----------------------------------
      1 c  Confectioners sugar                 1 ts Almond extract
      2 tb Milk                           
 
  1.  Mix the softened butter, sugar, eggs, and sour cream together in a
  large bowl. Set aside.
  
  2.  In a sifter, add the flour, baking powder, soda and salt, and sift
  gradually into the butter mixture. Blend well. Add the vanilla.
  
  3.  Pour half the cake batter in a greased 13 x 9 x 2 pan. Sprinkle with
  half of the topping mixture, and add the remaining cake mixture. Sprinkle
  with the remaining topping mixture. If you wish, you may swirl the topping
  mixture into the cake mixture.
  
  4.  Bake at 350F for 35 minutes or until the cake springs back.
  
  TOPPING: To prepare, mix all ingredients together.
  
  ICING:  Mix all ingredients together in a bowl and set aside. While the
  cake is still warm, pour on top of cake.
  
  Source: Deloris Scaia, Alliance Ohio  (my mom's best friend for 50 years)
  
  Typed for you by: Linda Fields, Cyberealm BBS, Watertown, NY 1993
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Palatschinken From Brigitte Sealing
 Categories: Desserts
      Yield: 4 servings
 
  5 1/3 oz Flour                               1 ts Sugar
      2    Eggs                                2    Squares Baking chocolate
      1 c  Water                               1 tb Butter
      1 pn Salt                                2 tb Powdered sugar
 
  1. Mix flour, eggs, and water, salt and the sugar. Beat until very fluffy.
  Melt butter in skillet and drop in dough by tablespoonsful and spread out
  thinly. Make the pancakes small. Fry until golden brown. Keep warm.
  
  2. Melt chocolate and powdered sugar in microwave or over hot water. Fill
  the pancakes with this mix. Roll them up gently. and sprinkle with
  additional powdered sugar. Serve WARM!
  
  This is a classical Austrian and German dessert.
  
  From: Brigitte Sealing, Cyberealm BBS, Watertown, NY Typed for you by:
  Linda Fields, Sysop, Cyberealm BBS, Watertown, NY 1993
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Bananas From Brigitte Sealing
 Categories: Desserts
      Yield: 4 servings
 
      4    Bananas                             1 tb Milk
    7/8 oz Cornstarch                      1 3/4 oz Baking chocolate
  1 3/4 oz Sugar                          
 
  1. Peel bananas and cut in half lengthwise. Melt chocolate and stir in milk
  and cornstarch. Bring to boil.
  
  2. Put bananas in a dessert dish, pour the sauce over them. Garnish with
  cool whip or whipped cream, or add a scoop of vanilla ice cream.
  
  Serve warm or cold.
  
  Source: Brigitte Sealing, Cyberealm BBS, Watertown NY Typed for you by:
  Linda Fields Sysop, Cyberealm BBS, Watertown NY 1993
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Applebutter From Brigitte Sealing
 Categories: Sauces, Jelly/jam
      Yield: 1 servings
 
      6    Apples (or 8 if small)              1 c  Water
      1 tb Cinnamon                          1/8 ts Ground cloves
    1/4 c  +2 TB concentrated frozen         1/4 c  Water
           -apple juice                        1 tb Cornstarch
 
  1. Peel, core, and thinly slice apples. Put them in a saucepan with 1/4 cup
  of the water and 1/4 cup of the applejuice. Bring to a boil, then reduce
  heat and simmer uncovered for 1 hour. Mix cornstarch with the 2 Tb of
  applejuice. Stir into the mix, and stir until it thickens.
  
  2. Put all ingredients in a blender and puree until smooth. Refriger- ate.
  Makes about 4 cups.
  
  From: Brigitte Sealing, Cyberealm BBS, Watertown NY Typed for you by: Linda
  Fields, Sysop, Cyberealm BBS Watertown, NY 1993
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Sauerbraten Ala Brigitte
 Categories: Main dish, Meats
      Yield: 6 servings
 
  2 1/4 lb Lean boneless beef roast        2 2/3 oz Bacon
      1 pt Buttermilk                          1 c  Red wine
  1 3/4 oz Butter                          2 1/4 c  Water1
      1    Bayleaf                             1 sl Rye bread
      1 md Onion                               2    Carrots
      2    Whole cloves                             Salt
      2    Peppercorns                       1/2 c  Tomato paste
 
  1. Wash and dry meat well. Put in a porcelain or glass bowl. Peel and slice
  the onions and the carrots and place on top of the meat. Add the bayleaf
  and the peppercorns and then pour the wine and the buttermilk over it all.
  Let the meat marinade for 3 days, turn it over daily.
  
  2. Cut the bacon in cubes and fry it in the butter until it is crisp. Add
  the meat and lightly brown on all sides. Add 2 Tb of the marinade and
  simmer for 10 minutes more.
  
  3. Add the tomato paste and the crumbled rye bread and salt to taste. Add
  the carrot and onion slices and simmer on low for about 1 1/2 hrs. Trun the
  meat often and replace water, if necessary. Strain the gravy and thicken
  with a little conrstarch if desired.
  
  Traditionally served with wide noodles, or mashed potatoes and carrots or
  mixed vegetables. Try out more marinade to adjust to your taste.
  
  Source: Brigitte Sealing, Cyberealm BBS, Watertown, NY Typed for you by
  Linda Fields, Sysop, Cyberealm BBS Watertown NY 1993
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Fudgy Chocolate Pudding
 Categories: Mom's best, Desserts, Low-cal
      Yield: 6 servings
 
      1 c  + 2 Tbsp. self rising flour         1    Egg, lightly beaten
    1/4 c  Unsweetened cocoa                 1/2 ts Vanilla
    1/3 c  + 2 tsp.sugar                     1/2 c  Skim milk
    1/4 c  Margarine                           2 c  Hot water
 
  1. Preheat oven to 400F. Spray a 1 1/2 qt. round casserole with non- stick
  cooking spray.
  
  2. Sift flour and 2 Tbsps. + 2 tsps. of the cocoa into a medium bowl; set
  aside.
  
  3. In large bowl, with an electric mixer, beat 1/4 cup of the sugar and the
  margarine until light and fluffy. Beat in egg and vanilla. Fold into flour
  mixture alternately with milk; spoon into prepared casserole.
  
  4. In a small bowl, combine the remaining 1 Tbsp. + 1 tsp. cocoa and the
  remaining 2 Tbsps. sugar; sprinkle over the mixture in the casserole.
  Carefully pour hot water over the entire mixture. Bake for 30-35 minutes.
  
  5. To serve, spoon warm pudding into 6 individual serving dishes.
  
  NOTE: A personal note... this is great with vanilla ice cream or chocolate
  cool whip!
  
  Each serving provides: 2 Fats, 1 Bread, 75 optional calories Per serving:
  231 calories, 5 gm protein, 10 g fat, 33 g carbohydrates 116 mg calcium,
  410 mg sodium, 36 mg cholesterol, 2 g dietary fiber
  
  Source:  Weight Watchers Magazine Light and Easy New Family Classics 1993
  Typed for you by: Linda Fields, Cyberealm BBS Watertown, NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Ricotta-Sour Cream Cheesecake with Strawberry Sauce
 Categories: Mom's best, Cakes, Desserts
      Yield: 10 servings
 
      3 c  Part-skim ricotta cheese            2 ts Grated lemon peel
      4    Eggs                            1 1/2 c  Strawberries
    3/4 c  Light sour cream                    2 tb + 2 t. confectioners sugar
      2 tb + 2 t. honey                        1 md Kiwi fruit, pared and sliced
      1 tb Fresh lemon juice              
 
  1. Preheat oven to 400F. Spray and 8" springform pan with non-stick cooking
  spray.
  
  2. In a large bowl, with an electric mixer, beat ricotta cheese until
  smooth; add eggs one at a time, beating well after each addition. Add sour
  cream, honey, 2 tsps. of the lemon juice and the lemon peel; beat until
  combined.
  
  3. Pour mixture into prepared springform pan; set pan in 13x9 baking pan.
  Pour hot water into the baking pan until it comes halfway up on the sides
  of the springform pan. Bake 1 hour or until top feels firm to the touch.
  Cool to room temperature.
  
  4. Set aside 5 whole strawberries for garnish; slice the remaining berries.
  In a blender combine the sliced strawberries, sugar and remaining 1 tsp
  lemon juice; puree until smooth. Strain through cheesecloth into a small
  bowl.
  
  5. Carefully remove sides of springform pan from cheesecake. Cut reserved
  strawberries into halves. Garnish cheesecake with sliced kiwi fruit and
  halved strawberries; serve with strawberry sauce.
  
  Source:  Weight Watchers Magazine Light and Easy New Family Classics 1993
  
  Each serving provides: 1 1/2 proteins, 1/4 fruit, 60 optional calories Per
  serving: 192 calories; 12 g protein, 9 g fat, 15 g carbohydrates, 241 mg
  calcium, 133 mg sodium, 113 mg cholesterol, 1 g dietary fiber
  
  Typed for you by: Linda Fields, Cyberealm BBS Watertown NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Mousse
 Categories: Mom's best, Desserts, Low-cal
      Yield: 4 servings
 
      1    Envelope unflavored gelatin         2 tb + 2 t. chocolate syrup
      1 c  Water                             1/2 c  Thawed frozen dairy whipped
      1 tb + 1 t. unsweetened cocoa                 -topping
      1 c  Part skim ricotta cheese          1/2 oz Dark chocolate, grated
 
  1. In a small saucepan, sprinkle gelatin over water; let stand a few
  minutes to soften. Set over low heat, cook stirring constantly until
  dissolved. Remove from heat. Add cocoa; stir until dissolved.
  
  2. In a food processor, combine gelatin mixture, ricotta cheese, and
  chocolate syrup,and puree 30 seconds, until smooth.
  
  3. Pour chocolate mixture into 4 individual dessert dishes, cover and
  refrigerate 1 hour, or until set.
  
  4. Top each serving with 2 Tb. whipped topping, sprinkle evenly with grated
  chocolate.
  
  Each serving provides: 1 protein, 80 optional calories Per serving: 172
  calories, 9 g protein, 8 g fat, 16 g carbohydrate, 172 mg calcium, 93 mg
  sodium, 19 mg cholesterol, 1 g dietary fiber
  
  Source: Weight Watchers Magazine Light and Easy New Family Classics 1993
  Typed for you by: Linda Fields, Cyberealm BBS Watertown, NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pasta Salad Dijonnaise
 Categories: Mom's best, Salads
      Yield: 12 servings
 
      1 lb Interesting pasta cooked to       1/4 c  Chopped onion
           -directions                       1/4 c  Chopped celery
    2/3 c  Italian salad dressing              1 sm Chopped carrot
      1 tb Dijon mustard                            Salt and pepper to taste
 
  Cook the pasta, drain and cool. Mix all ingredients together, season with
  salt and pepper and add a little parsley, basil and any other spices you
  may like to taste. Chill for at least one hour.
  
  Source: Linda Fields' memory of good things she used to make Typed for you
  by: Linda Fields, Cyberealm BBS, Watertown, NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Old Fashioned Pineapple Upside Down Cake
 Categories: Mom's best, Cakes, Desserts
      Yield: 8 servings
 
      3 cn (8.5 oz size) sliced pine-      1 1/2 ts Baking powder
           -apple in heavy syrup (12         1/2 ts Salt
           -slices)                          1/4 c  Shortening
    1/4 c  Butter                            1/2 c  Milk
    2/3 c  Light brown sugar, packed           1    Egg
    1/3 c  Pecan or walnut halves              1 c  Heavy cream, chilled or
      1 c  Flour                               1 pt Vanilla ice cream
    3/4 c  Sugar                          
 
  1. Preheat oven to 350F. Drain pineapple slices, reserving 2 T of the
  syrup.
  
  2. In a heavy 10 inch skillet (preferably cast iron) melt the butter over
  medium heat. Add brown sugar, stirring until the sugar is melted. Remove
  from heat. Arrange 8 pineapple slices on the sugar mixture, overlapping the
  slices slightly around the edge of the pan. Put one slice in the center.
  Place the walnut or pecan halves in the center of each slice of pineapple.
  Arrange around the inside of the skillet edge the remaining pineapple, cut
  in halves. Put pecans/walnuts in the center.
  
  3. In a medium bowl, mix the flour, sugar, baking powder and salt. Add the
  shortening and milk. Beat 2 minutes at hight speed or until mixture is
  smooth. Add egg and reserved 2 T pineapple syrup. Beat two minutes more.
  Gently pour cake batter over the pineapple in the skillet and spread
  evenly. Be careful not to disarray the pineapple.
  
  4. On a rack in the center of the oven, bake 40-45 minutes or until golden
  in color and surface of cake springs back to the touch. After the cake is
  done, let the skillet stand on a wire rack 5 minutes to cool slightly. With
  a small spatula, loosen cake from the edge of the skillet all around. Place
  the serving platter over the cake, and turn upside down (carefully). Shake
  gently.Lift off skillet.
  
  Serve with fresh whipped cream or vanilla ice cream.
  
  Source: McCalls Cooking School Typed for you by: Linda Fields, Cyberealm
  BBS Watertown, NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Almond Crescents By Brigitte Sealing
 Categories: Cookies, Desserts
      Yield: 40 servings
 
      1 c  Butter                            1/2 ts Salt
    1/2 ts Almond extract                      1 c  Oats,uncooked
    3/4 c  Powdered Sugar,sifted             1/2 c  Almonds,finely chopped
      2 c  Flour                                    Powdered Sugar
 
  Heat oven to 325 degress F. Beat butter and almond extract till
  fluffy;gradually beat in sugar. Add combined flour and salt;mix well. Stir
  in oats and almonds. Shape to form crescents. Place on ungreased cookie
  sheet. Bake 15-18 minutes or until light golden brown. Sift powdered sugar
  over warm crescents.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Tea Cookies From Brigitte Sealing
 Categories: Cookies, Desserts
      Yield: 30 servings
 
      1 c  Butter,softened                     1 ds Salt
    1/2 c  Powedered Sugar                     1 ds Baking Powder
  1 1/2 ts Vanilla extract                   3/4 c  Pecans,finely chopped
      2 c  Flour                                    Powdered Sugar for dusting
 
  In a bowl,beat together the butter and the powdered sugar until smooth and
  creamy. Add vanilla. Blend together flour,salt and just the DASH of baking
  powder. Add flourmix to buttermix,blend well. Add the chopped nuts,combine
  well. Roll the dough out into two balls.Wrap in platic wrap and chill for
  at least 1 hour. Flatten dough out and cut into 15-16 equal sized pieces.
  Shape into marble sized balls. Place on ungreased cookiesheets. Bake at
  375-400 degrees F for 10-12 minutes each sheet until firm but NOT brown.
  While still warm roll into powdered sugar. Let cool and roll in sugar
  again. They store well and are very yummy!!!
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pfefferkuchen
 Categories: Cookies, Christmas, Desserts
      Yield: 20 servings
 
     11 oz Honey                               6 dr Almondoil
      5 oz Sugar                               1 tb Rum
      2 oz Butter                            1/2 ts Ground Cloves
      1 pn Salt                                1 ts Cinnamon
      2 ts Baking Powder                            GLAZE:
  2 1/4 c  Coffe                               2 oz Powdered Sugar
     18 oz Whole Wheat Flour                   1 tb Hot Water
      1    Egg                            
 
  Melt together;honey,sugar,cold coffe and butter in small bowl, by warming
  it slowly, best in microwave.Let it cool off. Mix the flour and baking
  Powder together in bowl, make a well in the middle and put in the egg and
  the spices and stir all together slowly adding the cold honeymixture too.
  The dough has to be thick but has to drop of a spoon slowly ,if to thick
  add a little bit more cold coffe. Grease a cookiesheet very good and with a
  wet spatula spread the dough out on it,about 1 cm thick. Heat oven to 350
  gegress F and put the cookiesheet on the highest rack in the oven. Bake
  about 20 minutes. Make the glaze and immedietly glaze the dough when it it
  comes out of the oven, cool a little and cut into rectangles. Store in a
  tightly closed tin container so they stay soft. Those are the old,
  traditional German Lebkuchen and the stores just add fancier shapes and
  chocolate icings.The best is to expiriment a little.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Italian Style Fish and Vegetables
 Categories: Mom's best, Fish, Main dish
      Yield: 4 servings
 
      2 tb Olive oil                           2 lb Fresh or frozen sole (thaw)
      1 md Sliced onion                      1/4 ts Salt
  2 1/2 oz Jar sliced mushrooms, drain       1/4 ts Pepper
    1/2 ts Basil                               2 md Tomatoes, sliced
    1/2 ts Fennel                            1/3 c  Grated parmesan cheese
      2 c  Frozen mixed vegetables        
 
  In a large skillet over medium heat, heat the oil. Add the onion. Add
  mushrooms, basil and fennel. Saute for 4 minutes or until onion is tender.
  Stir in frozen vegetables. Place fish fillets over vegetables, sprinkle
  with salt and pepper. Arrange tomato slices over fish. Reduce heat to low,
  cover and cook 12-16 minutes or until fish flakes with a fork. Remove from
  heat, sprinkle with parmesan cheese, cover and let stand until cheese melts
  (about 3 min).
  
  Source: The warped mind of Linda Fields Typed for you by: Linda Fields,
  Cyberealm BBS Watertown NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Super Easy Low Calorie Salad Dressing
 Categories: Dressings, Low-cal
      Yield: 2 cups
 
    1/2 c  V-8 juice                           2 tb Oil
      1 pk Equal sweetener                     1 ts Or more lemon juice
    1/4 c  Vinegar                                  Spices to taste: garlic
    1/4 c  Water                                    Powder, basil, parsley, salt
 
  Mix all in a cruet, and chill for at least 1 hour. You may not like the
  amounts used, just change them to match your taste buds!
  
  Source: The warped mind of Linda Fields Typed for you by: Linda Fields
  Cyberealm BBS Watertown, NY 315-786-1120 1993
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Salmon Ala Tandy Pro
 Categories: Fish
      Yield: 2 servings
 
      2    Salmon steaks, 1" - 1 1/2"          4 tb Butter or margarine, melted
           -thick                              2 tb Dill weed, ground
           Juice of 1/2 lemon             
 
  This recipe is really simple. Rinse the salmon well, and place in a glass
  bowl. Juice the lemon over the fish and refrigerate for one half hour or
  so. Meanwhile, melt the butter or margarine and add the dill weed.
  
  Prepare a hot BBQ fire (or preheat oven to 400F), and grease the rack with
  non-stick spray (or prepare a baking dish in the same manner).
  
  Rinse the salmon again, and cover liberally with dill-butter mix and bake
  for 20 min. or grill. If you grill, usually grill 4 min. per side.
  
  "I might be so presumptious as to suggest a nice portion of Fettucini
  Alfredo, a few fresh green beans, cooked just until done a large bottle of
  Chenin Blanc, two candles, and a smile!"
  
  Source: Mike Perry (who works at Radio Shack Watertown), Cyberealm BBS
  Typed for you by: Linda Fields, Cyberealm BBS, Watertown, NY 1992
  315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Stuffed Meat Loaf
 Categories: Mom's best, Meats, Main dish
      Yield: 6 servings
 
      2 lb Ground beef or turkey                    1/4 c shredded provolone,
    1/2 c  Bread crumbs                             + 1/2 c shredded cheddar
      1    Egg                                 2 tb Ketsup
      1 tb A-1 Sauce                           1 ts Garlic powder
    1/4 c  Milk                              1/2 ts Dried basil
      1 sm Onion, chopped                    1/4 ts Dill
           Cheeses:                            1 tb Barbeque sauce
    1/4 c  Shredded monterey jack,        
 
  1. Preheat oven to 350F.
  
  2. Mix the meat, bread crumbs, egg, A-1 sauce, ketsup, garlic, dill, basil,
  milk, onion and bbq sauce together. Make a large ball, and separate in two
  halves. Put the first half in a non-stick sprayed baking dish. Create a
  valley in the center, not too near the edges. In the valley, place the
  cheeses, mixed together. With the second half,flatten and form it over the
  top of the bottom half. Seal the edges.
  
  3. Bake for 1 - 1 1/2 hours or until done.
  
  Source: The warped mind of Linda Fields Typed for you by: Linda Fields,
  Cyberealm BBS, Watertown, NY 1992 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Brigitte's Real German Potato Salad
 Categories: Salads
      Yield: 6 servings
 
      8    Boiled and peeled potatoes,         2 tb Pickle juice OR 1/2 tsp
           Cut into thin slices                     Vinegar and 1/2 tsp sugar
    1/2    Apple, finely diced                 4 tb Heaping No Fat Miracle Whip
    1/2    Onion, finely diced                      Paprika, salt & pepper
      2 tb Sweet relish                             -- to taste
      1 ts Spicy mustard                       4    Hard boiled eggs, diced
 
  1. Mix all ingredients together carefully, season to taste, garnish with
  parsley. Cool in refrigerator for at least 1-2 hrs, best overnite.
  
  Source: Brigitte Sealing (originally from Germany), Cyberealm BBS Typed for
  you by: Linda Fields, Cyberealm BBS, Watertown NY 1992 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Crumb-Topped Green Beans and Mushrooms
 Categories: Vegetables
      Yield: 7 servings
 
      1 pk 16 oz Frz. cut green beans        1/8 ts Pepper
           -thawed                             1 tb Butter or low cal margarine
      2 c  Sliced fresh mushrooms              1 tb Olive oil
    1/4 c  Finely chopped onion                1 c  Fresh white bread crumbs
      2 tb Water                               1 ts Dried basil leaves
    1/4 ts Salt                           
 
  1. In a large nonstick skillet, over medium heat, cook green beans,
  mushrooms and onion in water for 3-4 minutes or until crisp-tender and
  moisture evaporates. Stir in salt and pepper. Place in serving dish; keep
  warm.
  
  2. In the same skillet, melt margarine or butter in oil. Add bread crumbs
  and basil; cook and stir over medium-high heat until light brown. Serve
  over vegetables.
  
  TIPS: To quickly thaw vegetables, place in a colander; rinse with warm
  water until thawed.
  
  Per serving: dietary exchanges: 2 vegetables, 1 fat Calories per serving:
  80 cal. per 1/2 cup.
  
  Source: Pillsbury Fast and Healthy Magazine, Nov/Dec 1993 Typed for you by
  Linda Fields, Cyberealm BBS, Watertown, NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cheddar and Dill Cornbread
 Categories: Breads
      Yield: 12 servings
 
      1 c  Flour                               4 oz (1 cup) shredded cheddar
      2 tb Sugar                           1 1/2 ts -2 tsp. dried dill weed
      4 ts Baking powder                       1 c  Skim milk
    1/2 ts Salt                                3    Egg whites
      1 c  Yellow cornmeal                   1/4 c  Plain nonfat yogurt
 
  1. Heat oven to 425F. Spray 9" square pan with nonstick cooking spray.
  
  2. In a large bowl, combine flour, sugar, baking powder, salt, cornmeal,
  cheese and dill; mix well.In a small bowl combine egg whites, milk and
  yogurt; mix well. Add egg white mixture to dry ingredients. Stir just until
  dry ingredients are moistened. Batter will be lumpy. Pour into spray-coated
  pan.
  
  3. Bake for 14-17 min. or until top is light golden. Cut into squares and
  serve warm.
  
  Per serving: dietary exchanges: 1 1/2 starch, 1/2 fat Calories per serving:
  140
  
  Source: Pillsbury Fast and Healthy Magazine, Nov/Dec 1993 Typed for you by
  Linda Fields, Cyberealm BBS Watertown NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cinnamon Bread Pudding with Whiskey Sauce
 Categories: Low-cal, Desserts, Breads
      Yield: 8 servings
 
-------------------------------BREAD PUDDING-------------------------------
      5 c  Cinnamon bread pieces (1")          2    Egg whites
    1/4 c  Raisins or dried currants         3/4 c  Sugar
      2    Eggs                            2 1/2 c  Hot skim milk

-------------------------------WHISKEY SAUCE-------------------------------
      1 c  Sugar                             1/4 c  Whiskey
      1 c  Water                             1/4 c  Nonfat vanilla yogurt
 
  1. Preheat oven to 375F. Butter (or non-stick spray) a 13 x 9 x 2 (3 quart)
  baking dish.
  
  2. Combine bread cubes and raisins in buttered dish. In medium bowl,
  combine eggs, egg whites and 3/4 cup sugar; beat well. Add hot milk. Mix
  well. Pour mixture over bread and raisins; let stand 5 minutes.
  
  3. Stir gently and bake for 25-35 minutes or until liquid is absorbed.
  
  4. Meanwhile, in a small saucepan, combine 1 cup sugar and water; mix well.
  Bring to a boil and boil for 5 minutes. Remove from heat; stir in whiskey.
  Cool to lukewarm. Stir in yogurt.
  
  5. Serve warm bread pudding with warm sauce.
  
  TIP: To substitute for whiskey, use 1/4 cup water and 1 teaspoon brandy
  extract.
  
  Per serving: dietary exchanges.. 3 starches, 1 fruit, 1/2 fat Calories per
  serving: 330
  
  Source: Pillsbury Fast and Healthy Magazine, Nov/Dec 1993 Typed for you by:
  Linda Fields, Cyberealm BBS Watertown NY 1993 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cherry Cranberry Dessert Squares
 Categories: Desserts, Low-cal
      Yield: 12 servings
 
      1    Refrigerated pie crust              2 pk (3.4 oz) instant vanilla
      3 c  Fresh or frozen cranberries              -pudding & pie filling mix
      1 c  Sugar                               2 c  Skim milk
    1/4 c  Cornstarch                        1/2 ts Rum extract
    1/2 ts Cinnamon                            1 c  Frozen light whipped topping
    1/4 c  Water                                    -thawed
      1 cn 21 oz cherry pie filling       
 
  1. Heat oven to 425F. Microwave pie crust pouch on DEFROST for 20- 40
  seconds, or let stand at room temperature for 15-20 minutes. Remove crust
  from pouch. Unfold crust; peel off plastic sheets. Press pie crust in
  bottom only of 13x9 pan, cutting to fit. Press seams firmly to seal.
  
  2. Price crust generously with fork. Bake at 425F for 9-11 minutes, or
  until light golden brown. Cool.
  
  3. In medium nonstick saucepan, combine cranberries, sugar, corn- starch,
  and cinnamon; mix well. Stir in water; bring to a boil. Cook and stir over
  medium-high heat for about 5 minutes or until cranberries pop and sauce is
  very thick and translucent. Add cherry pie filling; mix well. Cover surface
  with plastic wrap and refrigerate until cool.
  
  4. In a medium bowl, combine pudding and milk. Stir in rum extract. Blend
  with a wire whisk until thickened. Spoon over baked crust. Top evenly with
  cranberry mixture and refrigerate 30-60 minutes, or until set. Serve with
  whipped topping.
  
  Per serving: 1 starch, 3 fruits, 1 fat Calories per serving: 310
  
  Source: Pillsbury Fast and Healthy Magazine, Nov/Dec 1993 Typed for you by
  Linda Fields, Cyberealm BBS Watertown, NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Apple Crisp Ala Brigitte
 Categories: Desserts
      Yield: 6 servings
 
      4 c  Apples,tart,sliced,peeled           1 ts Cinnamon
    1/2 c  Water                             1/2 c  Butter
    3/4 c  Flour                             1/4 ts Salt
      1 c  Sugar or brown sugar                     Cream or whipped cream
 
  Butter a deep baking dish, put apples,water,flour,sugar and cinnamon in it.
  Mix with spoon and spread butter and salt over the apple mix. Bake at 350
  degrees F until the apples are tender and the crust brown,about 30
  minutes.Serve with cream or whipped cream From Fanny Farmers Boston
  Cookbook
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Apple Pear Cake
 Categories: Desserts, Mom's best, Low-cal
      Yield: 12 servings
 
    1/4 c  Margarine                         1/2 ts Salt
    3/4 c  Packed light brown sugar            2 ts Ground cinnamon
      1    Egg                                 1 ts Ground nutmeg
  1 1/2 ts Vanilla                             2 sm Apples, chopped
  2 1/4 c  Flour                             3/4 oz Dried pears
  1 1/2 ts Baking powder                     3/4 c  Lowfat buttermilk *
    1/2 ts Baking soda                         1 tb Confectioners sugar
 
  * Or you can use 3/4 cup regular milk and 1 T vinegar to make sour milk.
  
  ====================================================================== =
  
  1. Preheat the oven to 375F. Spray a 9 1/2 inch tube pan with nonstick
  spray.
  
  2. In a large bowl, cream the margarine with the brown sugar. Beat in the
  egg and vanilla.
  
  3. In a medium bowl, combine the flour, baking powder, baking soda and
  salt. Stir to blend. Stir in the cinnamon and nutmeg.
  
  4. Finely chop the apples, and mince the dried pears.
  
  5. Alternately add the flour mixture and the milk to the butter-sugar
  mixture in three additions, beating just until the flour is no longer
  visible. Stir in the apples and pears.
  
  6. Scrape the batter into the tube pan and bake for 40 min., or until
  golden brown and tests clean.
  
  7. Cool in the pan on a rack for 10 minutes, then unmold the cake and cool
  completely. Dust cake with confectioners sugar just before serving.
  
  Serving size: one 2 1/4 inch wedge.
  
  Per serving: each provides 1 fat, 1 bread, 1/4 fruit, 60 optional cals.
  Calories per serving: 207
  
  Note: If you don't have any dried pears, you can substitute raisins are
  just as good!
  
  Source: Weight Watchers Smart Choice Recipe Collection 1993 Typed for you
  by: Linda Fields Cyberealm BBS Watertown, NY 1993 315-786-1120
  
  Source: Weight Watchers
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Eggnog Bread Pudding with Rum Sauce
 Categories: Mom's best, Desserts
      Yield: 12 servings
 
-------------------------------BREAD PUDDING-------------------------------
      2 c  Skim milk                           2    Eggs
      1 ts Vanilla                            10 c  12 oz French bread cubes 1"
      1 c  Sugar                             2/3 c  Raisins
      1 ts Nutmeg                        

---------------------------------RUM SAUCE---------------------------------
      1 c  Firmly packed brown sugar           2 tb Margarine or butter
    1/2 c  Light corn syrup                  1/2 ts Vanilla
      2 tb Rum                            
 
  1. Heat oven to 350F. Spray a 13 x 9 x 3 (3 quart) baking dish with
  non-stick spray. Set aside.
  
  2. In a large bowl, combine all bread pudding ingredients except bread and
  raisins. Blend until smooth with a wire whisk. Fold in bread cubes and
  raisins. Pour into sprayed baking dish. Bake for 40-45 minutes or until
  knife inserted in center comes out clean.
  
  3. Meanwhile, in a small saucepan, combine all rum sauce ingredients. Cook
  over medium heat until mixture comes to a boil, stirring constantly. Boil 1
  minute. Remove from heat. Cool slightly. Serve over warm bread pudding.
  
  Makes 12-16 servings.
  
  Per serving: 1 starch, 2 fruits, 1 fat Calories per serving: 250
  
  Source: Pillsbury Fast and Healthy Magazine, Nov/Dec 1993 Typed for you by:
  Linda Fields, Cyberealm BBS, Watertown NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pumpkin Cheese Tart
 Categories: Mom's best, Desserts
      Yield: 10 servings
 
-----------------------------------CRUST-----------------------------------
    1/3 c  Rolled oats                         3 tb Margarine or butter melted
      1 c  Crushed gingersnaps (20)          1/4 ts Cinnamon

----------------------------CREAM CHEESE FILLING----------------------------
      2 pk 8 oz ea lofat cream cheese          1 tb Flour
    1/2 ts Vanilla                             1    Egg
    1/3 c  Sugar                               2 tb Skim milk

------------------------------PUMPKIN FILLING------------------------------
      1 c  Canned pumpkin                    1/2 ts Pumpkin pie spice
    1/3 c  Firmly packed brown sugar         1/4 c  Skim milk

-------------------------------CARAMEL SAUCE-------------------------------
    1/2 c  Firmly packed brown sugar           1 tb Margarine or butter
    1/4 c  Corn syrup                        1/4 ts Vanilla
      2 tb Water                          
 
  1. Heat oven to 375F. Spray a 10" tart pan with a removable bottom with
  non-stick spray. Set aside. In a small bowl, combine all crust ingredients
  (note, you may grind the rolled oats if you desire) and mix well. Press in
  bottom and up the sides of the spray-coated pan. Bake for 6 minutes or
  until set. Set aside.
  
  2. In a large bowl, combine all cream cheese filling ingredients. Beat at
  medium speed until smooth and creamy. Reserve 2/3 cup of cream cheese
  filling and set aside.
  
  3. In a small bowl, combine all pumpkin filling ingredients and mix well.
  Add to the remaining cream cheese filling batter and mix well. Spoon into
  partially baked crust. Spoon dollops of reserved cream cheese filling
  randomly over pumpkin filling. Using a table knife, swirl the mixtures to
  marbelize them. Bake at 375F for 25-30 minutes, or until set. Cool 10
  minutes. Remove sides of pan. Serve warm, or cool completely and
  refrigerate until serving time.
  
  4. Just before serving, in a small saucepan, combine all caramel sauce
  ingredients. Cook over medium heat until mixture comes to a boil. Boil 1
  minute, stirring constantly. Remove from heat. Serve over warm tart. Store
  in refrigerator.
  
  Makes 10-12 servings.
  
  Per serving: 2 starch, 1/2 fruit, 2 fat. Calories per serving: 290
  
  Source: Pillsbury Fast and Healthy Magazine, Nov/Dec 1993 Typed for you by:
  Linda Fields Cyberealm BBS Watertown NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: French Potato Pancakes
 Categories: Mom's best, Side dishes
      Yield: 4 servings
 
  1 1/2 c  Frzn hashbrown potatoes,                 -savory leaves
           -partially thawed or 1 1/2          1 ct 8 oz (1 c) frozen fat free
           -c grated potatoes                       -egg product, thawed (or
      1 c  Finely diced cooked turkey               2 eggs
    1/2 c  Sliced green onion                  2 tb Coarsely chopped ripe olives
      4 ts Lour                                1 ts Dijon mustard
      1 tb Parsley flakes                      4 ts Olive oil
    1/2 ts Dried chervil or summer        
 
  1. In a medium bowl, combine all ingredients except olive oil; mix well.
  
  2. In a large nonstick skillet, heat 1 tsp of the oil over medium- high
  heat until hot. Spoon 1/4 of the potato mixture into the skillet; spread
  slightly. Cook 4-5 min without stirring, until bottom is brown. Flip
  pancake and cook other side for 3-4 minutes or until brown and thoroughly
  cooked.
  
  3. Slide pancake onto serving platter and keep warm. Repeat with remaining
  oil and mixture. Garnish with additional parsley and green onion if
  desired.
  
  Per serving: 1 starch, 1 lean meat. Calories per serving: 210
  
  Source: Pillsbury Fast and Healthy Magazine Nov/Dec 1993 Typed for you by:
  Linda Fields, Cyberealm BBS Watertown, NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Mini Oreo Magical Pizza
 Categories: Mom's best, Cookies, Desserts
      Yield: 8 servings
 
      1 pk 7.5 oz Mini Oreo Cookies          1/3 c  Choppped walnuts
      1 pk 16 oz brownie mix                 1/3 c  Candy coated peanut butter
      1 c  Miniature marshmallows                   -candies
 
  1. Reserve 20 cookies. Prepare brownie mix according to package directions.
  Stir in remaining cookies. Spread batter in a greased 12" pizza pan. Bake
  at 350F for 18-20 minutes or until done.
  
  2. Sprinkle marshmallows over the top of the hot brownie; bake for 3-5
  minutes more or until marshmallows are lightly browned. Sprinkle with nuts,
  candies and remaining cookies, pressing lightly into the softened
  marshmallows. Cool slightly on wire rack. Cut into wedges; serve warm or
  cool.
  
  Source: Mini Oreo (r) Bite Size Chocolate Sandwich Cookies box Typed for
  you by: Linda Fields, Cyberealm BBS, Watertown NY 315-786-1120 1993
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: French Country Potato Salad with Turkey
 Categories: Mom's best, Salads
      Yield: 3 servings
 
      1 pk 9 oz frozen french cut green             -strips (3/4 cup)
           -beans                              3 tb Chopped fresh parsley
      1 lg Baking potato (about 1/2 lb)        1 ts Dried basil
           -cut into 2 1/2x1/2x1/2 inch      1/2 ts Dried sage
           -strips                           1/4 ts Chicken flavour boullion
      1 c  Water                               3 tb Prepared lowcal Italian
      4 oz Cooked turkey breast, cut                -salad dressing
           -into 2 1/2x1/2x1/2 inch       
 
  1. Cook green beans according to directions; drain.
  
  2. In a large non-stick skillet, combine the potato strips and 3/4 cup of
  the water. Cover and cook over medium heat for 8-10 minutes, or until
  tender. Add remaining 1/4 cup water, turkey, parsley, basil,sage, and
  bouillion; cook until thoroughly heater. Stir in cooked green beans. Place
  on serving platter and drizzle with salad dressing. Serve immediately.
  
  Makes: 3- 1 1/4 cup servings. Per serving: 1 starch, 1 1/2 lean meat Each
  serving contains: 150 calories
  
  Source: Pillsbury Fast and Healthy Magazine, Nov/Dec 1993 Typed for you by:
  Linda Fields, Cyberealm BBS, Watertown, NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Date Truffles
 Categories: Mom's best, Cookies, Desserts
      Yield: 5 dozen
 
      1 pk 11.5 oz Milk Chocolate chips      1/2 ts Almond extract
      1 c  Crushed vanilla wafers              1 pk 8 oz chopped dates (1 1/2 c)
    1/2 c  Powdered sugar                           Powdered sugar, colored
    1/2 c  Lowfat vanilla yogurt                    -candies, or sprinkles
 
  1.  In a medium saucepan over very low heat, melt chocolate chips, stirring
  constantly. Remove from heat. Stir in vanilla wafers, 1/2 cup powdered
  sugar, yogurt, and almond extract; blend well. Stir in dates. Refrigerate
  10 minutes for easier handling.
  
  2. Form mixture into 1/2 to 1 inch balls. Roll in powdered sugar, and place
  in a single layer in a large shallow container. Store covered in
  refrigerator.
  
  TIP: One 10 oz package of vanilla milk chips can be substituted for the
  chocolate chips. Substitute 1/2 tsp. rum extract for the almond extract and
  6 oz pkg. dried apricots, chopped for the dates. Prepare as directed above.
  
  Per serving: 1/2 fruit, 1/2 fat Each serving contains: 1 candy = 50
  calories Source: Pillsbury Fast and Healthy Magazine, Nov/Dec 1993 Typed
  for you by: Linda Fields, Cyberealm BBS, Watertown, NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Praline Sauce
 Categories: Mom's best, Sauces
      Yield: 1 servings
 
    1/4 c  Packed dark brown sugar             1 ts Low cal margarine
      1 tb Cornstarch                          1 ts Vanilla
      1 c  Skim milk                           3 tb Chopped pecans, toasted
 
  Combine sugar, cornstarch and milk in a saucepan. Cook over medium heat
  stirring constantly until mixture thickens and comes to a boil. Cook an
  additional 2 minutes, stirring constantly. Add margarine, vanilla, and
  pecans. Stir until margarine melts. Serve warm.
  
  Source and typed for you by: Linda Fields, Cyberealm BBS, Watertown, NY
  315-786-1120 Originally posted on Cyberealm BBS 7/9/92
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Fresh Pineapple Slaw
 Categories: Mom's best, Salads
      Yield: 6 servings
 
      2 c  Chopped fresh pineapple             3 tb Unsweetened pineapple juice
      1 md Carrot, shredded                    1 tb Honey
      1 md Green pepper, julienned             1 ts Oil
      3 tb White wine vinegar                  2 oz Crumbled blue cheese
 
  1. Combine pineapple, carrot, and green pepper in a medium bowl, toss
  gently. Combine vinegar, and the next 3 ingredients and stir well with a
  wire whisk. Pour over pineapple mixture and toss. Cover and chill 1 hour.
  Top with blue cheese just before serving.
  
  Per serving (1/2 cup) - 90 cal.
  
  Typed and created for you by: Linda Field, Cyberealm BBS, Watertown NY
  315-786-1120 originally posted in Cyberealm BBS 7/9/92
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Fred Goslin's Pumpkin Nut Bread
 Categories: Breads
      Yield: 1 servings
 
      2 c  Flour                               1 c  Libby's pumpkin
      2 ts Baking powder                       1 c  Sugar
    1/2 ts Baking soda                       1/2 c  Milk
      1 ts Salt                                2 lg Eggs beaten slightly
      1 ts Ground cinnamon                     1 c  Chopped nuts
    1/2 ts Ground nutmeg                     1/4 c  Butter
 
  Preheat oven to 350 deg.
  
  Sift together flour,bkng powder, bking sda, salt, cinnamon, & nutmeg
  
  In another bowl combine Pumpkin, sugar, milk and eggs.
  
  add dry Ingred. and butter mixing untill just moistened.
  
  Stir in nuts an spoon into well greased and floured 9x5 loaf pan
  
  Bake 65 min or untill wooden pick comes out clean...
  
  Cool 10 min before serving...
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pumpkin Cake
 Categories: Cakes, Desserts
      Yield: 1 servings
 
      1    Package(18.25)spice cake mix        1    Envelope (1.25oz)
  1 1/2 c  Libby's Pumpkin pie mix                  Whipped topping mix
      4    Med. eggs                      
 
  Preheat oven to 350 deg.
  
  In a large mixing bowl combine cake mix, pumpkin pie mix, and 2 eggs.. Mix
  at LOW speed untill moistened then at med. speed adding remainder eggs and
  topping mix Mix at low speed untill moistened then at med. speed for 3 min.
  Pour into greased and floured cake pans and... Bake 45 to 50 min OR untill
  wooden pick comes out clean Cool 15 min... remove from pan(s) and cool
  completely Frost with your favorite frosting or creamy butter frsting.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Ginger-Snappy Pumpkin Pie
 Categories: Desserts
      Yield: 1 servings
 
     20    Ginger snap cookies                 2 c  Whipped topping
      1    Can libby's pumpkin pie mix       1/4 c  Crush peanut brittle
 
  Cover bottom and sides of greased 9in pie pan with whole gingersnap cookies
  and place in freezer. In a mixing bowl gently stir togeather the pumpkin
  and whipped topping untill thoroughly combined. Pour over frozen cookie
  shell and sprinkle with peanut brittle Freeze 4 hours or over night Remove
  from freezer 30 to 40 min before serving... top with wipped cream and
  cinnamon
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Honey-Wheat Pumpkin Muffins
 Categories: Appetizers
      Yield: 18 servings
 
      1 c  Libby's solid pac Pumpkin           1 c  Whole wheat flour
      1 c  Milk                                1 c  All purpose flour
    1/4 c  Melted butter                     1/2 c  Sugar
    1/4 c  Honey                             1/4 ts Salt
      1    Egg slightly beaten               1/2 c  Chopped walnuts
 
  Preheat oven to 400ø... Combine pumpkin, milk, butter, honey, and egg
  mixing well... Combine flours, sugar, baking powder, salt an nuts then add
  to pumpkin mix until just moistened... Spoon into greased medium sized
  muffin pans, filling each cup half full and bake 15 min.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pumpkin Eaters Doughnuts From Fred Goslin
 Categories: Appetizers, Desserts
      Yield: 18 servings
 
      2 tb Shortening                      2 3/4 c  Flour
    3/4 c  Sugar                               2 ts Baking powder
      2    Eggs                                1 ts Pumpkin pie spice
      1 c  Libby's solid pac pumpkin         1/2 ts Salt
      1 c  Shredded bran cereal                     Oil
 
  In a large bowl cream shortening and sugar untill light and fluffy.
  
  Add eggs, one at a time mixing well after each addition. Add Pumpkin and
  cereal, mixing well... Let stand 2 min. Sift flour, baking powder, spice
  and salt together then stir into pumpkin mixture, half at a time...
  
  Cover, chill for 1 hour or until dough is stiff enough to handle. on
  lightly floured surface, roll out dough to 1/2 in. thickness and cut with 2
  1/2 in doughnut cutter.
  
  Deep fry in large pan with 2 in of oil at 375ø. Fry a few at a time about 1
  min per side or until thoroughly cooked and golden brown.
  
  Drain on paper towel on wire rack. Repeat with the trimmings to use all of
  the dough. Dip cooled doughnuts in cinnamon sugar or powdered sugar if
  desired.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Libby's Famous Pumpkin Pie From Fred Goslin
 Categories: Desserts
      Yield: 1 servings
 
      2    Eggs slightly beaten              1/2 ts Grnd ginger
      1    16oz can Libby's pumpkin          3/4 ts Grnd cloves
    3/4 c  Sugar                               1    Can evaporated milk
    1/2 ts Salt                                1    9 " pie shell
      1 ts Grnd Cinnamon                  
 
  Preheat oven to 425ø.
  
  Combine filling ingredients in order given and pour into pie shell and bake
  15 min. Reduce heat to 350F and bake 45 more minutes or until knife
  inserted near center comes out clean.
  
  Cool, garnish if desired... don't forget the whipped cream or Vanilla ice
  cream
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Velveeta Salsa Dip
 Categories: Mom's best, Appetizers
      Yield: 3 cups
 
      1 lb Velveeta Cheese spread,             1 pk Picante or Salsa Sauce
           -cubed (can use light)              2 tb Cilantro (optional)
 
  1. Place brick of velveeta and jar of picante sauce in a slow cooker or
  crock pot, and turn on high stirring occasionally until melted and blended.
  Stir in cilantro when melted.
  
  2. Serve with tortilla chips.
  
  Note: You can substitute two cans of chopped tomatoes and chiles for the
  salsa, or add one can of tomatoes and chiles. Play around with this, and
  you might even add a little Louisana hot sauce!
  
  Source: Mike Perry, Cyberealm BBS (and Velveeta box) Typed for you by:
  Linda Fields, Cyberealm BBS, Watertown, NY 1993 315-785-8098 or
  315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Excellent Holiday Fruitcake
 Categories: Mom's best, Cakes, Christmas, Desserts
      Yield: 16 servings
 
      1 lb Raisins                           1/2 ts Allspice
  1 1/3 c  Water                               1 ts Cinnamon
  1 1/2 c  Sugar                               1 ts Baking soda
    1/4 c  Shortening                          1 ts Baking powder
  2 1/2 c  Flour                               1 ts Salt
      1 ts Salt                              1/2 c  Chopped walnuts
    1/2 ts Cloves, ground                      1 lb Holiday fruit
    1/2 ts Nutmeg, ground                      2    Eggs
 
  1. In a medium sized saucepan, combine the sugar, raisins and water, and
  bring to a boil. Boil for 5 minutes. (Note, you may substitute 3/4 cup
  light brown sugar and 3/4 cup granulated sugar; you may also substitute 1
  cup of water and 1/3 cup light rum).
  
  2. Meanwhile, while the raisin mixture is boiling, add 1/4 cup short-
  ening.
  
  3. In a large mixing bowl, combine flour, spices, soda and powder. Mix
  well, and add the holiday fruit and nuts.
  
  4. In a small bowl, beat the eggs well. When the raisin mixture has boiled
  for 5 minutes, QUICKLY add the egg mixture to the raisin mixture and then
  QUICKLY add all to the flour mixture and blend well.
  
  5. Pour into a lightly greased tube pan and bake at 300F for 1 1/2 hours.
  
  6. Cool completely.
  
  Source: Linda Fields, Cyberealm BBS Watertown NY Typed for you by: Linda
  Fields, Cyberealm BBS, Watertown, NY 1993 315-785-8098 or 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Tea Loaf
 Categories: Cakes, Desserts, Irish
      Yield: 1 loaf
 
     12 fl Cold Tea                           10 oz Self-rising flour
      6 oz Raisins                             7 oz Soft brown sugar
      6 oz Sultanas                            1    Egg
 
  1. Steep fruit and sugar in cold tea ovrnight. Add egg and flour.
  
  2. Put in a 1 lb. loaf tin and cook for 1 hour 45 minutes at 350F or gas
  mark 4.
  
  Source: Mary Killen, Clough, Downpatrick Co. Down, N. Ireland 1993 (My
  husband's 84 year old Aunt) Typed for you by: Linda Fields, Cyberealm BBS
  Watertown, NY 315-785-8098 or 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Irish Shortbread
 Categories: Breads, Mom's best, Irish
      Yield: 1 loaf
 
      8 oz Butter                              8 oz Plain flour
      4 oz Caster sugar                        2 oz Cornflour
 
  1. Cream butter and sugar. Add flour and cornflour. Cut into squares or
  into rounds and bake in a slow oven until done.
  
  Source: Mary Killen, Clough, Downpatrick, Co. Down, N. Ireland Typed for
  you by: Linda Fields, Cyberealm BBS, Watertown, NY 315-785-8098 or 786-1120
  1993
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pineapple Delights
 Categories: Desserts, Mom's best, Irish
      Yield: 12 servings
 
--------------------------------BASIC RECIPE--------------------------------
      8 oz Digestive biscuits                  1 oz Sugar
      4 oz Butter                        

--------------------------------BUTTER ICING--------------------------------
      4 oz Butter                              6 oz Icing sugar

----------------------------------TOPPING----------------------------------
      1 cn Drained crushed pineapple         1/2 pt Whipped fresh cream
 
  1. Melt butter and add to crushed biscuits and sugar. Press into swiss roll
  tin and put in the refrigerator for 1/2 hour.
  
  2. Beat together the butter icing ingredients, and spread onto the top of
  the biscuits.
  
  3. Drain the pineapple and spread ontop of the iced biscuits, and cover the
  pineapple with fresh whipped cream.
  
  4. Cut into squares.
  
  Source: Mary Killen, Clough, Downpatrick Co. Down, N. Ireland Typed for you
  by: Linda Fields, Cyberealm BBS Watertown NY 1993 315-785-8098 or 786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Wellesley Fudge Cake
 Categories: Mom's best, Cakes, Desserts
      Yield: 12 servings
 
------------------------------------CAKE------------------------------------
      4    Squares Bakers' unsweetened       1/4 ts Salt
           -chocolate                        1/2 c  (1 stick) butter, softened
    1/2 c  Water                               3    Eggs
  1 3/4 c  Sugar, divided                    3/4 c  Cmilk
  1 2/3 c  Flour                               1 ts Vanilla
      1 ts Baking soda                         1 c  Chopped Diamond walnuts

----------------------------------FROSTING----------------------------------
      4    Squares Bakers' Unsweetened         4 c  Confectioners sugar
           -chocolate                        1/2 c  Milk
      2 tb Margarine or butter                 1 ts Vanilla
 
  For the Cake:
  
  1. Heat oven to 350F. Microwave chocolate, water and 1/2 cup of the sugar
  in a microwave-safe bowl on high 1-2 minutes or until chocolate is almost
  melted, stirring halfway through the heating time. Remove and stir until
  completely melted. Cool to lukewarm.
  
  2. Mix flour, baking soda and salt; set aside. Beat margarine or butter and
  the remaining sugar in a large bowl until light and fluffy. One at a time,
  add eggs, beating well after each addition. Add flour mixture alternately
  with milk, beating after each addition until smooth. Stir in chocolate
  mixture and vanilla. Pour into 2 greased and floured 9 inch round layer
  pans.
  
  3. Bake for 30-35 minutes or until cake springs back to the touch. Cool in
  pans 10 minutes. Remove from pans to cool on a wire rack. Frost and
  sprinkle walnuts around the top edge of the cake.
  
  For the Frosting:
  
  Microwave the chocolate and margarine or butter in a large microwave- safe
  bowl on high for 1-2 minutes or until margarine is melted. Stir chocolate
  until completely melted. Stir in confectioners sugar, milk and vanilla and
  blend until smooth. Let stand, if necessary, until of spreading
  consistency, stirring occasionally. Spread quickly. (Add an additional 2-3
  tsps. of milk if frosting becomes too thick) Makes about 2 1/2 cups
  frosting.
  
  Source:  Holiday Desserts From Jello, Baker's and Diamond Typed for you by:
  Linda Fields, Cyberealm BBS Watertown NY 1993 315-785-8098 or 786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: English Orange Trifle
 Categories: Breads, Mom's best, Christmas, Desserts
      Yield: 12 servings
 
      1 pk Pillsbury Date or Cranberry              -Quick Bread Mix

-------------------------------TRIFLE MIXTURE-------------------------------
    1/4    To 1/2 cup orange-flavored          1 tb Grated orange peel
           -liqueur or orange juice            1 c  Whipping cream, whipped
      1 pk (3.5 oz) vanilla pudding &          1    Jar (12 oz) (1 1/2 cups)
           -pie filling (Not instant)               -orange marmalade or peach
      2 c  Milk                                     -preserves

----------------------------------FROSTING----------------------------------
      1 c  Whipping cream                      1 tb Powdered sugar
 
  1. Heat oven to 350F. Grease and flour bottom only of 8 x 4 or 9 x 5 loaf
  pan. Prepare and bake quick bread mix according to direc- tions and cool
  completely.
  
  2. Cut bread into 1 inch squares; place in a shallow baking dish, and
  drizzle with orange liqueur or orange juice. Cover; let stand for about 2
  hours. Meanwhile, in a medium saucepan, combing the pud- ding, milk and
  orange peel. Bring to a boil over medium heat, stirring constantly. Boil 1
  minute, remove from heat. Cover surface with plastic wrap, and cool 1 hour.
  Fold whipped cream into cooled pudding.
  
  3. Line 2 or 2.5 quart bowl with plastic wrap. Spread 1 cup of the pudding
  mixture in the bottom of the bowl. Add 1/3 of the bread squares; spread
  with 1/3 of the marmalade mixture and 1 cup of the pudding mixture.
  Starting with the bread squares, repeat layers 2 more times. Cover with
  plastic wrap and refrigerate at least 4 hours or preferably overnight.
  
  4. Unmold trifle onto a serving plate. In a small bowl, beat 1 cup whipping
  cream until soft peaks form. Add the powdered sugar. Beat until stiff peaks
  form. Frost trifle. Garnish as desired. Refrigerate.
  
  (Typist's note: To reduce the calories, you could use low calorie instant
  pudding, low calorie nonfat nondairy whipped topping, low calorie
  marmalade, and use orange juice and not liqueur.)
  
  Source: Better Homes and Gardens Magazine, Nov/Dec 1993 Typed for you by:
  Linda Fields, Cyberealm BBS, Watertown NY 1993 315-785-8098 or 786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Holiday Eggnog Pie From Brigitte Sealing
 Categories: Pies, Desserts
      Yield: 6 servings
 
      2 pk 4 Serving size Vanilla            1/8 ts Ground nutmeg
           Pudding and Piefilling              1    9 inch Baked Pieshell
      2 c  Eggnog                                   Coolwhip to taste
  1 1/4 c  Milk                                1 tb Rum is desired
 
  Combine puddingmix,eggnog,milk and nutmeg in pan. Cook and stir over medium
  heat until mixture comes to a full boil; remove from heat; add rum if
  desired and cool 5 minutes, stirring twice. Pour into pieshell. Cover
  surface with plastic wrap. Chill at least 3 hours. Garnish with coolwhip
  and pecans or other nuts or just a little nutmeg sprinkled on coolwhip.
  Typed for you by: Brigitte Sealing, Cyberealm BBS, Watertown NY
  315-785-8098 or 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pumkin-Lemon Creme Pie
 Categories: Pies, Desserts
      Yield: 6 servings
 
      2    Eggs,slightly beaten                1    9 inch Pieshell
      1 cn Pumkin (16 oz)                           SOUR CREAM LAYER
    2/3 c  Sugar                               1 c  Sour Cream
      1 ts Cinnamon                            2 tb Brown Sugar
    1/2 ts Salt                                1 tb Lemon Juice
    1/2 ts Ginger                                   Grated Peel of 1 Lemon
  1 1/3 c  Half-and Half                     1/4 c  Pecans chopped
 
  Mix first seven ingriedients together. Pour mixture into pieshell. Bake at
  425 dehrees F for 15 minutes. Reduce heat to 350 degrees F. Continue baking
  about 45 minutes,or until pick comes out clean. Cool 20 minutes. Blend
  together sour cream,brown sugar,lemon juice and lemon peel. Spread this
  mixture evenly over the pie. Bake 10 more minutes. Sprinkle top with
  chopped pecans. Serve warm or cold
  
  Typed for you by: Brigitte Sealing, Cyberealm BBS, Watertown NY
  315-785-8098 or 786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Melba Cheesecake Pie
 Categories: Pies, Desserts
      Yield: 6 servings
 
    1/4 c  Butter                            1/3 c  Sugar
  1 1/4 c  Graham cracker crumbs             1/2 c  Sour Cream
      2 tb Sugar                               1    Egg
      1 cn 16 oz Sliced Peaches,drained      1/2 ts Almond Extract
      1 pk Cream cheese 8 oz                 1/3 c  Raspberry Jam
 
  Microwave butter in pieplate,covered,for 1/2-1 minute on HIGH or until
  melted. Mix in crumbs and 2 tablespoons sugar;press onto bottom and sides
  of pie plate. Microwave on High for 1 1/2 to 2 minutes or until hot.
  Arrange peaches in crust. Microwave cheese in glass bowl 1 minute on
  MEDIUM,or until soft.Blend in remainding ingridients,except jam;pour over
  peaches. Microwave at High 3 1/2 -4 1/2 minutes or until edges are
  set,rotating once. Cool. Spoon jam on pie. or until soft.
  
  Typed for you by: Brigitte Sealing, Cyberealm BBS, Watertown, NY
  315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Better Than Sex Pie
 Categories: Pies, Desserts
      Yield: 6 servings
 
      1 c  Flour                               1 pk 8 oz Cream Cheese
      1 c  Butter                              1 pk 3 oz Cream Cheese
      2 tb Sugar                               1 c  Coolwhip
    1/2 c  Nuts,chopped                        3 pk Instant Vanillapudding
      1 c  Powdered Sugar                  4 1/2 c  Milk
 
  Mix flour,sugar and butter and beat until smooth and creamy. Fill into 9 X
  13 inch piepan. Bake at 350 degrees F until brown, about 10 minutes. Cool
  real good.Spread coolwhip into cool crust. Soften cheese and mix with
  pudding and milk. Mix well. Let cool until real cool. Top with more
  coolwhip and the chopped nuts.
  
  Typed for you by: Brigitte Sealing, Cyberealm BBS, Watertown NY
  315-785-8098 or 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Gefllter Braten
 Categories: Main dish, Mom's best, Meats
      Yield: 6 servings
 
  2 1/4 lb Beef, boneless & lean           1 3/4 oz Butter
      4    Hardboiled eggs                     1    Onion
  3 1/2 oz Canadian bacon                      1    Carrot
           Salt to taste                       1 tb Flour
      2 tb Mustard, spicy                    1/2 c  Sour cream
 
  1. Wash and dry meat; cut a deep pocket in one side. Fill the pocket with
  the cubed bacon and the sliced and topped with mustard egg slices. Put the
  eggs together as good as you can. Sew up the pocket with cooking thread.
  Rub the meat with salt and a little more mustard.
  
  2. In the bottom of a big, heavy skillet, melt the butter and add the meat
  and the onion and carrot. Fry the meat shortly on all sides and then add a
  cup of water and let it all simmer for about 2 hours. If necessary, add
  more water. Stir in flour and a little water and stir into a gravy. Let it
  cook for 10 more min. Strain the gravy and serve the meat sliced on a
  platter with the onion and carrot. Serve with wide noodles or mashed
  potatoes and more carrots or peas.
  
  Source: Brigitte Sealing, Cyberealm BBS, Watertown, NY Typed for you by
  Linda Fields, Sysop, Cyberealm BBS, Watertown NY 1993
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Marillen Knoedel
 Categories: Desserts
      Yield: 6 servings
 
  1 3/4 lb Potatoes                            1 pn Nutmeg
    1/3 lb Flour                              27 oz Apricots, fresh
  1 1/3 oz Cream of wheat                      3 oz Butter
      2    Eggs                                     Cinnamon sugar
     12 oz Butter                                   Sugar cubes
      1 ts Salt                           
 
  1. On the day before, cook and peel and grate the potatoes. Mix in the
  flour, cream of wheat, eggs butter, salt and nutmeg. Knead well and roll
  out on a well floured board, about 1 cm thick and cut into 3 x 3 inch
  squares. Wash the apricots and remove the stones. Put a cube of sugar in
  place of the stone, put the apricot back together and place in the middle
  of the square. Fold the dough over and with well-floured hands knead it
  into a dumpling.
  
  2. Finish all squares the same way. Bring a pot of water to a boil (with a
  pinch of salt) and slide in the dumplings and let them simmer (don't let
  them get stuck on the bottom) for about 6-8 minutes. Shake the pot gently
  so they don't get stuck. They are done when they drop to the bottom. Serve
  them hot ripped open at once with cinnamon sugar on top.
  
  From: Brigitte Sealing, Cyberealm BBS, Watertown, NY Typed for you by Linda
  Fields, Sysop, Cyberealm BBS Watertown NY 1993
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Charley Brenon Iii's Swedish Apple Pie
 Categories: Desserts
      Yield: 6 servings
 
      1    Egg, well beaten                    1 ts Baking powder
    3/4 c  Sugar                               1 c  Chopped apples
    1/2 c  Flour                             1/2 c  Chopped nuts
 
  Mix the stuff together and spread it into an 8 x 8 x 2 greased pan. Bake
  for 30 minutes at 350F. Sprinkle with confectioners sugar when done (if
  desired).
  
  Source: Charley Brenon III, Cyberealm BBS Watertown, NY Typed for you by:
  Linda Fields, Sysop, Cyberealm BBS Watertown NY 1993
  
  (PS = These are great!!)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: George Fassett's Cheesecake Cupcakes
 Categories: Cakes, Desserts
      Yield: 16 servings
 
      3 pk 8 oz Cream Cheese                   3    Eggs
      1 c  Sugar                               1 c  Sour cream
      1 tb Vanilla                                  Custard Cups
 
  1. Leave cream cheese out to soften. Beat until smooth with sugar and
  vanilla. Add eggs, one at a time, beating on high. Fold in sour cream.
  
  2. Will make more than what a 9" graham cracker crust will hold, so fill it
  to the brim, and then bake the remainder in custard cup(s). Bake at 350F
  for 30-35 minutes, or until crust is golden brown and toothpick comes out
  clean.
  
  Source: George Fassett, Cyberealm BBS, Watertown, NY Typed for you by Linda
  Fields, Cyberealm BBS Watertown NY 1993 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Creamy Coconut Cake
 Categories: Cakes, Mom's best, Desserts
      Yield: 10 servings
 
--------------------------------FOR THE CAKE--------------------------------
  2 1/2 c  All purpose flour               2 1/2 ts Baking powder
    1/2 ts Salt                                1 c  Butter, softened
      2 c  Granulated sugar                    4    Eggs
      1 c  Milk                                1 ts Vanilla

------------------------------FOR THE FILLING------------------------------
      8 oz Whipped cream, stiff              1/2 c  Coconut
    1/4 c  Confectioners sugar                 1 ts Vanilla
    1/2 c  Chopped walnuts               

------------------------------FOR THE FROSTING------------------------------
      2 pk 3 oz ea cream cheese, soft          4 c  Confectioners sugar
      2 tb Butter, softened                    1 c  Chopped walnuts
      2 ts Vanilla                             1 pk 8 oz coconut
 
  1. Preheat oven to 350F. Grease (and flour if you wish) 3 nine (9") inch
  round pans. Mix flour with baking powder and 1/2 ts salt. In a large bowl,
  mixed at high speed beat the butter and 2 cups of sugar until light. Add 4
  eggs, one at a time, and beat after each time you add one.
  
  2. Continue beating, occasionally scraping bowl with rubber scraper, until
  fluffy - about 2 minutes. At low speed, beat in flour mixture, in fourths
  alternating with milk (in thirds) beginning and ending with the flour mix.
  Add vanilla. Beat until just smooth, about 1 min.
  
  3. Pour into prepared pans, and bake for 25-30 min., or until sur- face
  springs back when lightly touched. Cool pans on wire racks 10 minutes.
  Remove from pans and cool thoroughly.
  
  4. Prepare the filling: simply whip the cream, adding the sugar and
  vanilla, and keep cool until the cake has cooled completely.
  
  5. Make the frosting: cream the cream cheese and sugar together, (both
  should be soft), then add the sugar and vanilla. You might need to add a
  little milk to make it to the consistency you like.
  
  6. When everything is cool and ready, place a layer on the plate you will
  serve it from, top side down. Fill with whipped cream filling, and sprinkle
  with coconut and if you would like add chopped walnuts. Repeat with the
  second layer, and then place the top layer on. Frost the sides and the top.
  Cover the entire cake with coconut and if you wish, add chopped
  walnuts.Refrigerate to set the frosting.
  
  NOTE: I had to use skewers to hold the cake in place while I was frosting
  it, and it might be a good idea to use these to prevent the cake from
  sliding.
  
  Source: McCalls Cooking School Typed for you by: Linda Fields, Cyberealm
  BBS, Watertown, NY 1993 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Apple Crisp Ala Cyberealm
 Categories: 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 ea 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: Death By Chocolate Ala Mr. Food
 Categories: Mom's best, Desserts
      Yield: 8 servings
 
      1 pk 19.8 oz fudge brownie mix           8    Chocolate-covered toffee
    1/2 c  Coffee liqueur                           -candy bars (like Heath or
      3 pk 3.5 oz each instant choco-               Skor)
           -late pudding (can use local        1 ct 12 oz frozen whipped topping
 
  1. Preheat oven according to brownie package directions. Bake according to
  directions, and let cool. When cool, prick holes in the tops of the
  brownies with a fork and pour the coffee liqueur into them. Let stand.
  
  2. Prepare the chocolate pudding according to directions. If you wish you
  can use the low calorie pudding mix (it tastes the same).Break the candy
  bars up into very small pieces with a food processor or a kitchen hammer.
  
  3. Break up half the brownies and place in the bottom of a large trifle
  dish or glass bowl. Cover with half the pudding, half the candy and then
  half the whipped topping. Repeat layers with remaining ingredients.
  
  Typists note: To cut the calories, you can use low calorie whipped top-
  ping, low calorie brownie mix, low calorie pudding and omit candy.
  
  Very very good and very very filling.
  
  Source:  The Mr. Food Cookbook, OOH it's so GOOD!! Typed for you by Linda
  Fields, Cyberealm BBS, Watertown, NY 1993 315-785-8098 or 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Old Fashioned Bread Pudding - From Lois Flack
 Categories: Desserts
      Yield: 6 servings
 
      2 c  Milk                              1/4 ts Salt
      4 c  Dry Bread, torn in pieces         1/2 c  Seeded Raisins
    1/4 c  Melted Butter                       1 ts Cinnamon
    1/2 c  Sugar                                    (Optional)
      2    Eggs, slightly beater                    Strawberries & whipped cream
 
  1. Butter a 1 1/2 qt. casserole dish and set aside.
  
  2. Heat milk to scalding and poor over bread.  Lightly mix, then allow to
  cool.
  
  3. Add remaining ingredients, stir well, and pour into casserole dish.
  
  4. Bake at 350øF for 40 to 50 minutes, or until knife inserted into center
  comes out clean.
  
      Serve warm.  Even better when topped with fresh or frozen Strawberries
  and whipped cream!
  
  From the kitchen of Lois Flack - Cyberealm BBS, Watertown, NY. 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Peanut Butter Cookies Ala Lois
 Categories: Cookies, Desserts
      Yield: 24 servings
 
    1/2 c  Shortening                          1 tb Milk
      1 c  Peanut Butter (Creamy)          1 1/4 c  Flour
    3/4 c  Granulated sugar                  3/4 ts Baking Soda
    1/2 c  Brown Sugar (firmly packed)       1/2 ts Baking Powder
      1 ts Vanilla                           1/4 ts Salt
      1    Egg                            
 
  1.  Heat oven to 375øF.
  
  2. Cream together; shortening, peanut butter, both sugars and vanilla. Beat
  with electric mixer at medium speed for one minute. Add egg and milk. Beat
  until well blended.
  
  3.  Combine flour, baking soda, baking powder, and salt and add to creamed
  mixture.  Mix well.
  
  4.  Drop rounded tablespoons of dough onto ungreased cookie sheet. Flatten
  in crisscross pattern with fork dipped in flour.  Bake fo 8 to 10 minutes.
  Cool 2 minutes then remove cookies from cookie sheet onto a cooling rack.
  
  Makes 2 dozen cookies.
  
  Source: Crisco
  
  Typed for you by Lois Flack, Cyberealm BBS, Watertown, NY.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Peppermint Swirl Refrigerator Cookies
 Categories: Cookies, Desserts
      Yield: 10 servings
 
      1 c  Margarine or Butter,                3 c  Flour
           (softened)                        1/2 ts Baking soda
      1 c  Sugar                             1/4 ts Salt
      1    Egg                               1/2 ts Peppermint extract
      2 tb Milk                                4    (to 5) Drops red food color
      1 ts Vanilla                           1/4 c  Pink sugar
 
      In a large bowl, combine margarine, sugar, egg, milk, and vanilla; mix
  until light and fluffy.  Lightly spoon flour into measuring cup; level off.
  In medium bowl, combine flour, baking soda and salt. Add flour mixture to
  margarine mixture; mix well.  Place half of dough into a plastic bag or
  wrap in plastic.  To remaining half of dough, add peppermint extract and
  red food color; mix well. Place in plastic bag or wrap. Refrigerate both
  portions about 1 hour.
  
      Divide each portion of dough in half.  Roll 1 part white dough into a
  10x8-inch rectangle between 2 pieces of plastic wrap.  Set aside. Repeat
  with 1 part pink dough.  Remove top sheet of plastic wrap from both the
  pink and the white dough.  Place pink dough over white dough; remove
  plastic wrap from pink dough.  Trim edges, if desired. Starting at the
  10-inch edge, roll up dough jelly-roll fashion, removing plastic wrap from
  bottom as dough is rolled. Repeat with remaining dough to form second roll.
  
      Place 2 tablespoons of the pink sugar on separate sheet of plastic
  wrap.  Roll 1 roll of dough in pink sugar, pressing gently into dough.
  Repeat with second roll.  Wrap in plastic wrap; refrigerate 8 hours or up
  to 1 week.
  
      Heat oven to 375øF.  Slice cookies 1/8 inch thick.  Place 1 inch apart
  on ungreased cookie sheets.  Bake for 5 to 7 minutes or until light golden
  brown.  Cool 1 minute; remove from cookie sheets.  Cool completely.
  
  Makes 10 dozen cookies
  
       *         *         *         *         *         *         *
  
                   Nutrition Information Per Serving: 1 Cookie
  
  Calories..........................35  Carbohydrates................4g
  Fat...............................2g  Cholesterol..................2mg
  Sodium..........................30mg  Potassium....................5mg
  Dietary Exchanges: 1/2 Fat
  
  Source: Classic Pillsbury Cookbook - Holiday December 1993
  
  Typed for you by Lois Flack, Cyberealm BBS, Watertown, NY.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Old Fashioned Scones
 Categories: Breads, Irish/brit
      Yield: 12 servings
 
      3 c  Self-raising flour                  2 oz (60 g) Butter
      1 ts Salt                                1 c  Milk
      2 ts Sugar                          
 
  1. Set oven at 450F. Arrange shelf in oven in the top third of the oven.
  
  2. Sift the flour, salt, and sugar into a bowl, rub in the butter, add milk
  to make a soft dough. Knead lightly on floured surface, then pat into a
  rectangle about 3/4" thick. Cut into squares or rounds. Arrange on a
  lightly greased tray. Brush with milk to glaze. Bake for 12 - 15 minutes,
  or until well risen and golden brown.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Linguine Carbonara #1
 Categories: Italian, Nets
      Yield: 4 servings
 
      1 tb Salt                              1/2 c  Grated parmesan cheese
      1 tb Oil                                 4 lg Eggs, well beaten
      1 lb Dried or fresh linguine             1 tb Chopped fresh parsley
    1/2 c  Butter                         
 
  1. In a 6 qt saucepan, bring 4 qts of water to a boil. Add linguine, and
  return to a boil. Cook linguine 8-10 min. or until done to your taste.
  
  2. When linguine is drained and set aside prepare sauce. Place butter and
  parmesan cheese in a large skillet. Cook over medium heat stirring
  constantly with a wooden spoon until butter melts and is thoroughly
  combined with cheese.
  
  3. Reduce heat to low; add drained linguine. Toss to coat with butter and
  cheese mixture. Add eggs all at once and toss with wooden spoons until eggs
  are just cooked. Immediately remove from skillet. Transfer linguine to a
  warmed platter and sprinkle with parsley.
  
  Source: Christine Underwood, FIDO Cooking Conference Typed for you by:
  Linda Fields Cyberealm BBS Watertown NY 1993
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Coconut Beer Batter Shrimp
 Categories: Appetizers, Nets, Fish
      Yield: 8 servings
 
-------------------------------SEASONING MIX-------------------------------
      1 tb Cayenne pepper                  1 1/4 ts Garlic powder
  2 1/4 ts Salt                              3/4 ts Onion powder
  1 1/2 ts Sweet paprika                     3/4 ts Dried thyme
  1 1/2 ts Black pepper                      3/4 ts Dried oregano

-------------------------------FOR THE SHRIMP-------------------------------
      2    Eggs                                4    Dozen medium shrimp, peeled
  1 3/4 c  Flour                                    -and deveined, about 2 lbs.
    3/4 c  Beer                                     Vegetable oil for frying
      1 tb Baking powder                       3 c  Grated coconut (6 oz)
 
  1. Thoroughly combine the ingredients for the seasoning mix in a small bowl
  and set aside.
  
  2. Mix 1 1/4 cups of the flour, 2 tsps. of the seasoning mix, baking
  powder, eggs, and beer together in a bowl, breaking up all lumps until it
  is smooth.
  
  3. Combine the remaining flour with 1 1/2 tsps. of the seasoning mix and
  set aside. Place the coconut in a separate bowl.
  
  4. Sprinkle both sides of the shrimps with the remaining seasoning mix.
  Then hold shrimp by the tail, dredge in the flour mixture, shake off
  excess, dip each in batter and allow excess to drip off. Coat each shrimp
  with the coconut and place shrimp on a baking sheet.
  
  5. Heat deep fryer to 350. Drop each shrimp into the hot oil and cook until
  golden brown about 1/2 to 1 minute on each side. Do not crowd the fryer.
  
  6. Drain on paper towels and serve immediately. Wonderful with warm orange
  marmalade.
  
  Source: Suzzi Tiernan, FIDO Cooking conference Typed for you by Linda
  Fields, Cyberealm BBS Watertown NY 1993
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Stuffed Fish Fillets
 Categories: Nets, Fish, Low-cal
      Yield: 4 servings
 
      2 tb Reduced calorie margarine                -divided
    1/4 c  Chopped scallions                 1/2 ts Salt
    1/4 c  Chopped green peppers                    Dash each nutmeg & redpepper
      2    Slices white bread, crumbed         4    Red snapper or flounder
      1    Egg, beaten                              -fillets (5 oz each)
    1/3 c  Chopped fresh parsley,              1 tb Lemon  juice
 
  1. Preheat oven to 350F. In a 10 inch skillet, melt the margarine; remove 1
  tablespoon and set aside. Heat remaining margarine until bubbly and hot;
  add the scallions and bell pepper to skillet and saute over medium heat
  until vegetables are softened, about 3 min. Remove from heat and let cool
  slightly.
  
  2. Add the bread crumbs, egg, 1/4 cup parsley, and the seasonings to the
  vegetables and mix well until ingredients are moistened. Spoon 1/4 of the
  vegetable mixture over each fillet and roll fish to enclose. Transfer
  stuffed fillets, seam side down, to an 8 x 8 x 2 baking pan, spoon any
  remaining ingredients over them. Drizzle reserved margarine over fillets
  and sprinkle each with 1/2 tb. lemon juice. Bake until fish flakes easily
  when tested with a fork, 15-20 minutes. Serve sprinkled with remaining
  parsley.
  
  Source:  Weight Watchers New International Cookbook Posted by Fred Peters
  Typed for you by Linda Fields, Cyberealm BBS, Watertown NY 1993
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Picadillo (Rice & Beef Hash/filling)
 Categories: Meats, Main dish, Low-cal
      Yield: 2 servings
 
      2 ts Olive oil                           1    Sliced canned jalapeno
      8 oz Cooked ground beef lean             2 tb Raisins
    1/4 c  Diced onions                        2    Large stuffed olives, sliced
    1/2    Garlic clove, minced                2    Pitted black olives, sliced
      1 md Tomato chopped and seeded         1/4 ts Each salt and pepper
      1 sm Apple, pared and chopped                 Dash each cinnamon & cloves
 
  1. In a 10" skillet heat oil over medium heat; add ground beef and cook,
  breaking up large pieces with a wooden spoon, until crumbly. Add onion and
  garlic and saute until softened, about 5 minutes. Stir in the remaining
  ingredients. Reduce heat to low and cook, stirring occasionally until
  flavors are well blended, about 20 minutes.
  
  2. Serve over rice or as a filling for burritos or tacos.
  
  Source: Weight Watchers International Cookbook From: Fred Peters Typed for
  you by: Linda Fields Cyberealm BBS Watertown, NY 1993 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Steak Rancheros
 Categories: Meats, Low-cal, Main dish
      Yield: 2 servings
 
     10 oz Boneless chuck steak 1/2"                -reserve liquid
           -thick                              2 ts Minced fresh cilantro
      2 ts Olive oil                           6 oz New potatoes, scrubbed,
    1/2 c  Sliced onion                             1\4 inch thick slices
      2    Garlic cloves, minced             1/4 c  Seeded and sliced mild green
      1 c  Canned Italian tomatoes,                 -peppers (1" strips)
           -drained, seeded and chopped   
 
  1. On a rack in a broiling pan, broil steak, turning once until well
  browned but rare, about 3-4 minutes on each side. Transfer to a 1 quart
  flameproof casserole and set aside.
  
  2. In a 9" skillet, heat oil over medium high heat; add onion and garlic
  and saute until onion in soft. Add tomatoes with reserved liquid and
  cilantro and saute for 5 minutes.
  
  3. Arrange potato slices over steak in casserole dish; pour in tomato
  mixture and top with chili pepper strips. Cover and bake at 350F for 20-25
  minutes. Remove cover and bake until steak is tender and potatoes are
  browned, about 30 minutes longer. (If potatoes are not browned, place
  casserole under broiler for the last 5 minutes of cooking.)
  
  Source: Weight Watchers New International Cookbook Posted by: Fred Peters
  Typed for you by: Linda Fields, Cyberealm BBS, Watertown, NY 1993
  315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Labskaus
 Categories: Meats, Main dish
      Yield: 6 servings
 
      2 oz Butter                              1 ts Salt
      2    Onions                              4    Peppercorns
     11 oz Corned beef                     1 1/2    Sour pickles
  2 1/2 lb Potatoes                                 Salt, mustard and vinegar
      1 c  Water                          
 
  1. Cut the meat and onions into small cubes. Fry both in the butter to a
  golden brown.
  
  2. Peel and cube the potatoes and boil them in the water with salt and
  peppercorns until they are done.
  
  3. Cut the pickles into cubes and mix all together and season to taste with
  salt, vinegar, and mustard.
  
  This recipe is from Northern Germany, cooked by fisherman on their boats
  and served with beer.
  
  Source: Brigitte Sealing, Cyberealm BBS, Watertown, NY Typed for you by:
  Linda Fields, Cyberealm BBS Watertown NY 1993 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Haselnusstoertchen
 Categories: Cakes, Desserts
      Yield: 6 servings
 
      9 oz Hazelnuts                           4    Eggs
      5 oz Butter                              2 oz Flour
      6 oz Powdered sugar                      1 ts Baking powder

-------------------------------FOR THE GLAZE-------------------------------
      4 oz Powdered sugar                      1 tb Hot water
      1 ts Rum                                      A few whole hazelnuts
 
  1.  Grind the hazelnuts and set aside.
  
  2. Separate the eggs and beat the yolks with the butter until creamy. Mix
  the flour with the baking powder, add the ground nuts and then add all of
  this to the egg yolk mixture.
  
  3. Beat the egg whites until very stiff; fold into the flour-egg yolk
  mixture carefully by hand. Grease muffin tins and fill the cups half full
  with batter.
  
  4. Bake at moderate heat (325F) for 25 minutes. Don't open the oven door or
  they will fall. Take out of the oven and cool completely before removing
  them from the tins.
  
  For the glaze: Glaze the cakes and decorate with a whole hazelnut on top.
  
  VARIATION: Cut the cakes twice with a sharp knife and fill with apricot
  marmalade. Put them back together and glaze and decorate as before.
  
  Source: Brigitte Sealing, Cyberealm BBS, Watertown, NY Typed for you by:
  Linda Fields, Cyberealm BBS, Watertown, NY 1993 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pear Walnut Coffee Cake
 Categories: Cakes, Desserts
      Yield: 8 servings
 
    1/4 c  Butter                            1/2 ts Baking soda
    1/2 c  Sugar                             1/4 ts Salt
      1    Egg                               1/2 c  Sour cream
      1 c  Flour                           1 1/2 c  Pears, peeled, cored, diced
    1/2 ts Baking powder                       1 ts Vanilla

--------------------------------NUT TOPPING--------------------------------
    1/2 c  Brown sugar                         2 tb Soft butter
    3/4 ts Cinnamon                          1/2 c  Walnuts, chopped
 
  1. Cream butter and sugar until light and fluffy. Beat in vanilla; then
  egg. Beat until smooth.
  
  2. Mix flour, powder soda, and salt. Add to butter mixture alternately with
  sour cream. Mix just to blend after each addition. Fold in pears. Spread in
  an 8" greased square pan.
  
  3. Mix brown sugar, cinnamon and the soft butter until well combined. Stir
  in the chopped walnuts. Sprinkle the nut topping evenly over the cake.
  
  4. Bake at 350F for 40-45 minutes or until top is well-browned and a pick
  comes out clean. Cut into squares and serve warm or at room temperature.
  
  Source: Brigitte Sealing, Cyberealm BBS, Watertown, NY Typed for you by:
  Linda Field, Cyberealm BBS, Watertown NY 1993 315-786-1120
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Orange Poppy Seed Cake
 Categories: Cakes, Desserts
      Yield: 6 servings
 
      2 c  Flour                               1 c  Sugar
    1/4 ts Salt                                1 tb Grated orange peel
      1 c  Soft butter                         5    Eggs, room temperature

-----------------------------------GLAZE-----------------------------------
      2 tb Orange juice                        3 tb Powdered sugar
      2 tb Lemon juice                    
 
  1. Set the oven to the lowest rack, and preheat to 350F.
  
  2. Grease and flour a 9 x 5 loaf pan. Mix flour, poppy seeds and salt
  together and set aside.
  
  3. In a large bowl, cream the butter and eggs, one at a time. Beat well
  until light and fluffy and the batter has increased in size. Fold in the
  flour mixture, one third at a time. Pour into the pan.
  
  4. Bake 60 minutes or until lightly browned. If the cake browns too quickly
  shield with foil the last 10 minutes.
  
  5. Cool pan on rack for 10 minutes. Remove from the pan, and cool and then
  brush with the glaze. Let the cake stand 1-2 days for the best flavor.
  
  Source: Brigitte Sealing, Cyberealm BBS, Watertown, NY Typed for you by:
  Linda Fields, Cyberealm BBS, Watertown, NY 1993 315-786-1120
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Holiday Eggnog Pie
 Categories: Pies, Desserts
      Yield: 6 servings
 
      2 pk 4 Serving size Vanilla            1/8 ts Ground nutmeg
           Pudding and Piefilling              1    9 inch Baked Pieshell
      2 c  Eggnog                                   Coolwhip to taste
  1 1/4 c  Milk                                1 tb Rum is desired
 
  Combine puddingmix,eggnog,milk and nutmeg in pan. Cook and stir over medium
  heat until mixture comes to a full boil; remove from heat; add rum if
  desired and cool 5 minutes, stirring twice. Pour into pieshell. Cover
  surface with plastic wrap. Chill at least 3 hours. Garnish with coolwhip
  and pecans or other nuts or just a little nutmeg sprinkled on coolwhip.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Orange Pineapple Praline Cake
 Categories: Cakes, Desserts
      Yield: 10 servings
 
      1 pk Yellow cake mix w/pudding           1 cn 3 1/2 oz sweetened coconut
      2    Eggs                              1/2 c  Light brown sugar, packed
           Orange juice                      1/2 c  Chopped pecans or walnuts
      2 tb Grated orange peel                1/4 c  Butter, melted
      1 cn 20 oz well drained canned           2 c  Heavy cream
           -crushed pineapple-reserve          6    Maraschino cherries w/stems
           -juice                         
 
  1. Preheat oven to 350F. Grease and flour 2 9" round cake pans. Set aside.
  
  2. Prepare the yellow cake mix as the package directs using the 2 eggs and
  substituting orange juice for water listed in the directions. Stir in
  grated orange peel into the cake batter; turn one-fourth of the cake batter
  into each pan; using a spoon, spread each half with half of the pineapple.
  Spoon the remaining batter over the pineapple and place cake pans on the
  center rack in the oven and bake for 30- 35 minutes or until surface
  sprinkgs back when gently pressed with fingertip.
  
  3. Prepare the praline topping: In a small bowl, toss coconut, brown sugar
  and nuts with melted butter. At the end of the baking time, remove the
  layers from the oven. Spoon the praline mixture onto the surface of one
  layer; return to the oven to bake for 10 minutes longer. Let the second
  layer cool slightly in pan and then transfer to a wire rack to cool
  completely.
  
  4. Remove praline layer from oven. Cool slighly. Place a piece of foil
  about 12 inches square on the wire rack. Carefully transfer to foil on the
  rack to cool completely. If praline mixture falls off cake, sprinkle back
  on. Put heavy cream in a small bowl.
  
  5. Beat cream on high until stiff peaks hold when beaters are lifted. Place
  plain layer on platter; spread with half the cream. Add the praline-topped
  layer. Frost sides with remaining whipped cream; pipe rosettes on top and
  place cherries in the center of each rosette. Refrigerate until ready to
  serve.
  
  Serves: 10-12
  
  Source: McCalls Cooking School Typed for you by: Linda Fields, Cyberealm
  BBS Watertown, NY 1993 315-786-1120
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Easy Spaghetti Casserole
 Categories: Main dish, Casseroles
      Yield: 8 servings
 
  1 1/2 c  Ground chuck                        1 ts Basil
      1 lg Onion, chopped                      1 ts Oregano
      1 lg Green pepper, chopped               1    Bay leaf
    1/2 lb Fresh mushrooms, sliced           3/4 ts Salt
      2 cl Garlic, minced                    1/4 ts Pepper
      1 cn 35 oz Italian peeled tomatos        1 lb Spaghetti,linguine, or
           -coarsely chopped and juice              -fettucine
           -reserved                           2 c  Shredded cheddar cheese
      1 cn 12 oz tomato sauce                  1 c  Bread crumbs
 
  1. In a 5-6 qt. dutch oven, cook the ground chuck, onion, peppers,
  mushrooms, and garlic over medium-high heat, stirring often to break up
  lumps of meat, until beef loses its pink color (about 8 min.)
  
  2. Add tomatoes with their juice, tomato sauce, basil, oregano, bay leaf
  and salt and pepper. Bring to a boil, reduce heat to medium-low and simmer,
  stirring often, until slightly thickened about 20 min.
  
  3. Meanwhile, in a large pot of lightly salted water, cook spaghetti until
  just tender, about 9 minutes. Drain well.
  
  4. Preheat oven to 350F. Add spaghetti, and 1 cup of cheese to the sauce;
  stir gently to mix. Transfer to a lightly oiled very large baking dish.
  Sprinkle with bread crumbs and remaining cheese on top.
  
  5. Bake until top is lightly browned and casserole is bubbling; about 30
  minutes. Let stand 5 minutes before serving.
  
  NOTE: If you like black olives, you can add 1 small can of sliced olives in
  step 4 to the sauce.
  
  Source: Linda Fields' homemade goodies Typed for you by: Linda Fields,
  Cyberealm BBS Watertown, NY 1993 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: George Fassett's Meat Marinade
 Categories: Sauces
      Yield: 2 servings
 
      1 c  Oil                                 1 ts Salt
    1/3 c  Vinegar                           1/4 ts Pepper
      4    Eggs                                1 tb Parsley flakes
      1 tb Bell's seasoning                         Oregano
 
  Add ingredients to a bowl with a lock top. Add one piece of meat at a time
  (either chicken, pork, beef or venison) and shake vigor- ously to mix
  ingredients. Then add the rest of the meat and let marinate overnight in
  the refrigerator.
  
  If you charcoal the meat over a grill or open fire, baste with the marinade
  each time you turn, and the meat will form a marinade crust. It's great.
  
  Source: George Fassett, Cyberealm BBS, Watertown NY Typed for you by: Linda
  Fields, Cyberealm BBS Watertown NY 1992 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Auntie Lin's Killer Strawberry Shortcake
 Categories: Mom's best, Desserts
      Yield: 1 servings
 
           Bisquick drop biscuits                   Fresh sliced strawberries
           French vanilla ice cream                 Fresh whipped cream
 
  This is a really easy dessert, loaded with calories, and not for the
  faint-of-heart!
  
  Make the bisquick drop biscuits as directed on the package, BUT add 1 tb of
  sugar (or 2, if you like). Bake as directed.
  
  While still warm, cut in half and put the bottom half in a bowl. Cover with
  fresh strawberries (which you have marinated in 4 Tb sugar in the
  refrigerator for 2 days), add a scoop or two of French vanilla ice cream,
  and then top with the top layer of the biscuit.
  
  Now, cover with more strawberries and top with fresh whipped cream.
  
  Enjoy!
  
  Source: Linda Fields' homemade goodies Typed for you by; Linda Fields,
  Cyberealm BBS, Watertown, NY 1992 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Brigitte Sealing's Melba Cheesecake Pie
 Categories: Pies, Desserts
      Yield: 6 servings
 
    1/4 c  Butter                            1/3 c  Sugar
  1 1/4 c  Graham cracker crumbs             1/2 c  Sour Cream
      2 tb Sugar                               1    Egg
      1 cn 16 oz Sliced Peaches,drained      1/2 ts Almond Extract
      1 pk Cream cheese 8 oz                 1/3 c  Raspberry Jam
 
  Microwave butter in pieplate,covered,for 1/2-1 minute on HIGH or until
  melted. Mix in crumbs and 2 tablespoons sugar;press onto bottom and sides
  of pie plate. Microwave on High for 1 1/2 to 2 minutes or until hot.
  Arrange peaches in crust. Microwave cheese in glass bowl 1 minute on
  MEDIUM,or until soft.Blend in remainding ingridients,except jam;pour over
  peaches. Microwave at High 3 1/2 -4 1/2 minutes or until edges are
  set,rotating once. Cool. Spoon jam on pie. or until soft.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Creamy Turkey Pie
 Categories: Main dish, Mom's best
      Yield: 6 servings
 
      1 lb Ground raw turkey or sausage        1 pk (10) refrigerator biscuits
    1/2 c  Chopped onion                       1    Egg
      1 pk 3 oz light cream cheese,            1 c  Light cottage cheese
           -cubed                              1 tb Flour
      1    Jar 3.5 oz sliced mushrooms              Chopped tomato (optional)
           -drained                                 Chives (optional)
 
  1. In a large skillet, cook turkey or turkey sausage and onion until meat
  is browned, stirring to break up meat. Drain. Stir in cream cheese till
  combined; add mushrooms and set aside.
  
  2. For the crust: Lightly grease a 9 inch pie plate with non- stick spray.
  Unwrap biscuits and separate. Arrange biscuits in pie plate, pressing onto
  the bottom and up the sides of the plate, ex- tending the biscuits at 1/2"
  intervals, if desired. Spoon turkey mixture into shell, spreading evenly.
  
  3. In blender or food processor, combine egg, cottage cheese, and flour.
  Cover and blend or process until smooth. Spoon over turkey mixture. Bake,
  uncovered, for 25-30 minutes at 350F or until edges are browned and filling
  is set. Let stand 5-10 min. before cutting into wedges. Garnish with tomato
  slices and chives, if desired.
  
  Note: You may wish to add salt and pepper to taste.
  
  Source: Better Homes and Gardens Magazine Typed for you by: Linda Fields,
  Sysop, Cyberealm BBS Watertown NY 1993 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Mousse Ww
 Categories: Mom's best, Desserts, Low-cal
      Yield: 4 servings
 
      1    Envelope unflavored gelatin         2 tb + 2 t. chocolate syrup
      1 c  Water                             1/2 c  Thawed frozen dairy whipped
      1 tb + 1 t. unsweetened cocoa                 -topping
      1 c  Part skim ricotta cheese          1/2 oz Dark chocolate, grated
 
  1. In a small saucepan, sprinkle gelatin over water; let stand a few
  minutes to soften. Set over low heat, cook stirring constantly until
  dissolved. Remove from heat. Add cocoa; stir until dissolved.
  
  2. In a food processor, combine gelatin mixture, ricotta cheese, and
  chocolate syrup,and puree 30 seconds, until smooth.
  
  3. Pour chocolate mixture into 4 individual dessert dishes, cover and
  refrigerate 1 hour, or until set.
  
  4. Top each serving with 2 Tb. whipped topping, sprinkle evenly with grated
  chocolate.
  
  Each serving provides: 1 protein, 80 optional calories Per serving: 172
  calories, 9 g protein, 8 g fat, 16 g carbohydrate, 172 mg calcium, 93 mg
  sodium, 19 mg cholesterol, 1 g dietary fiber
  
  Source: Weight Watchers Magazine Light and Easy New Family Classics 1993
  Typed for you by: Linda Fields, Cyberealm BBS Watertown, NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Ricotta-Sour Cream Cheesecake with Strawberry
 Categories: Mom's best, Cakes, Desserts
      Yield: 10 servings
 
      3 c  Part-skim ricotta cheese            2 ts Grated lemon peel
      4    Eggs                            1 1/2 c  Strawberries
    3/4 c  Light sour cream                    2 tb + 2 t. confectioners sugar
      2 tb + 2 t. honey                        1 md Kiwi fruit, pared and sliced
      1 tb Fresh lemon juice              
 
  1. Preheat oven to 400F. Spray and 8" springform pan with non-stick cooking
  spray.
  
  2. In a large bowl, with an electric mixer, beat ricotta cheese until
  smooth; add eggs one at a time, beating well after each addition. Add sour
  cream, honey, 2 tsps. of the lemon juice and the lemon peel; beat until
  combined.
  
  3. Pour mixture into prepared springform pan; set pan in 13x9 baking pan.
  Pour hot water into the baking pan until it comes halfway up on the sides
  of the springform pan. Bake 1 hour or until top feels firm to the touch.
  Cool to room temperature.
  
  4. Set aside 5 whole strawberries for garnish; slice the remaining berries.
  In a blender combine the sliced strawberries, sugar and remaining 1 tsp
  lemon juice; puree until smooth. Strain through cheesecloth into a small
  bowl.
  
  5. Carefully remove sides of springform pan from cheesecake. Cut reserved
  strawberries into halves. Garnish cheesecake with sliced kiwi fruit and
  halved strawberries; serve with strawberry sauce.
  
  Source:  Weight Watchers Magazine Light and Easy New Family Classics 1993
  
  Each serving provides: 1 1/2 proteins, 1/4 fruit, 60 optional calories Per
  serving: 192 calories; 12 g protein, 9 g fat, 15 g carbohydrates, 241 mg
  calcium, 133 mg sodium, 113 mg cholesterol, 1 g dietary fiber
  
  Typed for you by: Linda Fields, Cyberealm BBS Watertown NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Herb Stuffing       [For a 12-Pound Turkey]
 Categories: Side dishes
      Yield: 1 servings
 
      1 lg Onion, chopped                    1/2 ts Salt
      1 c  Butter or margarine-2 sticks      1/4 ts Pepper
      1 c  Celery, finely chopped          1 1/4 c  Water
      2 ts Granulated Chicken Bouillon        12 c  White bread, cubed-24 slices
      1 ts Poultry seasoning                 3/4 c  Parsley
 
  1.  Saut‚ onion in butter or margarine until soft in a medium-size frying
    pan; stir in celery, chicken broth, poultry seasoning, salt, pepper and
    water; heat to boiling.
  
  2.  Pour over bread and parsley in a large bowl; toss lightly until evenly
    moist.
  
  Makes approximately 10 Cups or enough to stuff a 12-pound bird.
  
  Source: Family CIrcle Illustrated Library of Cooking
  
  Typed for you by Lois Flack, Cyberealm BBS, Watertown, NY.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Mushroom Stuffing  [For 12-Pound Turkey]
 Categories: Side dishes
      Yield: 1 servings
 
      1 lb Fresh mushrooms                    12 c  Coarse soft white-bread
     10 bn Green onions                             Crumbs (24 slices)
      1 c  Butter or margarine-2 sticks        1 ts Salt
 
  1.  Wash mushrooms and trim; chop caps and stems. (There will be about 5
    1/2 cups.)
  
  2.  Trim onions and slice. (There will be about 6 cups.)
  
  3.  Saut‚ mushrooms and onions in butter in a large frying pan 10 minutes,
    or just until wilted.  Pour over bread crumbs in a large bowl; sprinkle
    with salt; toss lightly until evenly moist.
  
  Makes approximately 10 cups or enough to stuff a 12-pound bird.
  
  Source:  Family CIrcle Illustrated Library of Cooking
  
  Typed for you by Lois Flack, Cyberealm BBS, Watertown, NY.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Double Rice Stuffing   [For a 12-Pound Turkey]
 Categories: Side dishes
      Yield: 1 servings
 
      2 pk Long-grain & wild rice              1 lg Onion chopped
           (6 oz. each)                        7 oz (1 jar) Pimento-stuffed
      6 tb Butter or margarine                      Olives, drained & sliced
  4 1/2 c  Water                               1 ts Salt
      3 c  Chopped celery                    1/4 ts Pepper
 
  1.  Prepare rice mix with 2 tablespoons of the butter or margarine and the
  4
    1/2 cups water, following label directions.
  
  2.  Saut‚ celery and onion in remaining butter until soft in a large
    frying pan; lightly stir in rice mixture, olives, salt, and pepper.
  
  Makes approximately 10 cups or enough to stuff a 12-pound bird.
  
  Source: Family Circle Illustrated Library of Cooking.
  
  Typed for you by Lois Flack, Cyberealm BBS, Watertown, NY.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Lois's Meat Loaf
 Categories: Main dish, Meats
      Yield: 6 servings
 
      2 lb Meat loaf mix (Ground Beef,       3/4 c  Water
           Pork, & Veal)                       1 ts Salt
      1 pk Onion soup mix                      1 ts Garlic powder
  1 1/2 c  Italian bread crumbs              1/2 ts Pepper
      2    Eggs                                     Ketchup (optional)
 
  1.  Combine all ingredients in bowl, mixing well.
  
  2.  Spray baking pan with cooking spray to prevent sticking.
  
  3.  Shape into loaf; place in pan; spread ketchup over top.
  
  4.  Bake 1 hour, *or until done* at 350øF.
  
  From the kitchen of Lois Flack, Cyberealm BBS, Watertown, NY.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Sausage and Apple Stuffing   [For a 12-Pound Turkey]
 Categories: Side dishes
      Yield: 1 servings
 
      8 c  White bread, cubed-16 slices             Cored, and chopped
      1 lb Sausage meat                      1/2 c  Water
      1 lg Onion, diced                        1 ts Salt
      2 lg Apples, pared, quartered,      
 
  1.  Spread bread cubes on large cookie sheets; place in oven at 250øF
    for 10 minutes; remove from oven; reserve.
  
  2.  Cut sausage into thick slices.  Brown 5 minutes on each side in a
    medium-size skillet, then break into small pieces.  Cook 1 minute longer
    or until no trace of pink remains.  Combine with bread cubes in a large
    bowl.
  
  3.  Pour off drippings from skillet; measure; return 2 tablespoons. Add
  onions, and saut‚ until tender.  Stir in water and apples; heat tp boiling.
  Pour over sausage mixture; add salt; toss lightly until evenly moist.
  
  Makes approximately 10 cups.
  
  Source:  Family Circle Illustrated Library of Cooking
  
  Typed for you by Lois Flack, Cyberealm BBS, Watertown,NY.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Dixie Belle Stuffing    [For a 12-Pound Turkey]
 Categories: Side dishes
      Yield: 1 servings
 
      1 lb Sausage meat                        2 c  Celery, diced
      2 pk Ready-mix Corn-bread            1 1/4 c  Water
           Stuffing (8 oz. each)             1/2 c  Parsley
      2 lg Onions, diced                  
 
  1.  Cut sausage in thick slices.  Brown 5 minutes on each side in a
    medium-size frying pan, then break in small chunks.  Cook 1 minute longer
    or until mo pink remains.  Remove with a slotted spoon and combine
    with stuffing mix in a large bowl.
  
  2.  Stir onions and celery into drippings in pan; saut‚ until soft. Stir
    in water; heat to boiling.  Pour over sausage mixture; add parsley; toss
    lightly until evenly moist.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Raisin-Walnut Stuffing  [For a 12-Pound Turkey]
 Categories: Side dishes
      Yield: 1 servings
 
      2 c  Seedless raisins                    1 ts Salt
  1 1/2 c  Water                               1 ts Powdered Sage
      2 c  Celery, chopped                   1/4 ts Pepper
      1 lg Onion, chopped                      8 c  Cubed white bread-16 slices
    1/2 c  Butter or margarine-1 stick         2 c  Walnuts, coarsely chopped
      1 ts Granulated chicken bouillon    
 
  1.  Simmer raisins in water in a small saucepan for 1 minute; reserve.
  
  2.  Saut‚ celery and onion in butter or margarine until soft in a large
    skillet.  Stir in chicken broth,salt, sage, and pepper.
  
  3.  Add too bread cubes and walnuts in a large bowl; add raisin-water
    mixture; toss lightly until evenly moist.
  
  Makes approximately 10 cups.
  
  Source:  Family CIrcle Illustrated Library of Cooking
  
  Typed for you by Lois Flack, Cyberealm BBS, Watertown, NY.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Weihnachtsgans
 Categories: Main dish, Poultry
      Yield: 20 servings
 
      1    10-12 lbs Oven Ready Goose          2    Onions,peeled,quartered
      1 ts Salt                                2    Celery Ribs,cut 2 inches
    1/2 ts Pepper                              5 c  Cold Water
      4    Thyme Sprigs                        6 tb Flour
      4    Bay Leaves                          1 c  Beef Broth
      3    Tart Apples,quartered          
 
  Remove neck and giblets from goose and set aside. Remove all the fat you
  can see in the cavity. Pat goose dry,rub with salt and pepper. Place the
  thyme,apples,celery and onions in cavity, scewer shut with poultry pins and
  tightly lace with twine. Fold the wings flat against the back and shewer
  the neckskin to the back. Place the goose breast side down in a lightly
  oiled large ,shallow roasting pan. Prick the skin well all over with a
  fork,roast goose,uncovered, for 30 minutes at 500 F, than reduce heat to
  400 F and roast,uncovered 30 minutes longer.Pour off all drippings and
  carefully turn goose over breast side up, roast uncovered for 1 hour. pour
  drippings out of pan again and prick the goose agin with fork and put the
  remainding 2 cups water in pan, and continue roasting the goose,uncovered
  for 1 to 1 1/2 hour.Pour off all drippings again and reserve. Put goose on
  platter ,cover with alu-foil like tent and let stand for 30 minutes. Skim 6
  tablespoons of fat from the pandrippings and heat for 1 minute in heavy 10
  inch skillet over low heat;add the flour and cook and stir for 3
  minutes.Measure 3 cups of gibletjuice(cooked while goose was
  roasting)drippings and broth. Add to skillet and turn up the heat and
  cook,whisking constantly until thickened and smooth. Add salt and pepper to
  taste and the finely chopped giblets ,if desired.Traditionally served with
  red cabbage and mashed potatoes. From "The New German Cookbook"typed by
  Brigitte Sealing
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Peanut Brittle - [2 Pounds]
 Categories: Candies
      Yield: 2 servings
 
      2 c  Sugar                               2 c  Peanuts
      1 c  Light corn syrup                    1 ts Vanilla
      1 c  Water                               1 ts Baking soda
      1 tb Margarine or butter            
 
      Generously butter 2 cookies sheets.  In large heavy saucepan, combine
  sugar, corn syrup, and water.  Cook until sugar dissolves, stirring
  constantly.  Continue cooking until candy thermometer reaches hard crack
  stage (300øF.), stirring occasionally.  Remove from heat; stir in vanilla
  and baking soda.  Pour onto cookie sheets; spread as thin as possible. Cool
  completely; break into pieces. Store in airtight container in cool dry
  place.
  
  Makes 2 lbs.
  
  Source:  The Pillsbury Cookbook
  
  Typed for you by Leonard Flack, Cyberealm BBS, Watertown,NY.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pumpkin Cake From Fred Goslin
 Categories: Cakes, Desserts
      Yield: 1 servings
 
      1    Package(18.25)spice cake mix        1    Envelope (1.25oz) whipped
  1 1/2 c  Libby's Pumpkin pie mix                  Topping mix
      4    Med. eggs                      
 
  Preheat oven to 350 deg.
  
  In a large mixing bowl combine cake mix, pumpkin pie mix, and 2 eggs... Mix
  at LOW speed untill moistened then at med. speed adding remainder eggs and
  topping mix Mix at low speed untill moistened then at med. speed for 3 min.
  Pour into greased and floured cake pans and... Bake 45 to 50 min OR untill
  wooden pick comes out clean Cool 15 min... remove from pan(s) and cool
  completely Frost with your favorite frosting or creamy butter frsting.
  
  From: Fred Goslin, Cyberealm BBS, Watertown NY 1993
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Toll House Crumb Cake From Brigitte Sealing
 Categories: Cakes, Desserts
      Yield: 6 servings
 
      2 c  Flour                               1 c  Sour Cream
      1 ts Baking Powder                            TOPPING:
      1 ts Baking Soda                         1 tb Flour
    1/2 ts Salt                              1/2 c  Brown Sugar
  1 1/2 c  Chocolate Chips                     2 tb Soft Butter
    1/2 c  Butter,soft                       1/2 c  Chopped Nuts
      1 c  Sugar                             1/2 c  Chocolate Chips
      3    Eggs                           
 
  Mix all dry ingridients together; cream butter and sugar and eggs until
  nice and creamy. Alternate flour and sour cream. Beat well! Fold in chips.
  Pour into 13x9 inch greased pan.Mix ingriedients for topping until it is
  soft streusels. Sprinkle with topping. Bake at 350 degress F for 45-50
  minutes.Cool and cut into 24 two inch squares.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Spekulatius  By Brigitte Sealing
 Categories: Cookies, Desserts
      Yield: 20 servings
 
     18 oz Flour                               1 ts Cinnamon
      2 ts Baking Powder                       2 dr Almond Oil
      9 oz Sugar                               2    Eggs
      1 ts Vanilla                             7 oz Butter
    1/2 ts Cardamom ground                     4 oz Ground Almonds
    1/2 ts Cloves,ground                  
 
  Mix the flour and baking powder together in a bowl;make a well in the
  middle and put in the egg,sugar and spices and slowly work it all into a
  thick dough.Cut the cold butter into pieces and together with the ground
  almonds put on top of dough,cover all with a little more flour and knead it
  good to a smooth dough fastly. If the dough is to sticky cool it a liitle
  in the refridgerator. Roll out the dough nice and thin and cut out with
  christmas cookiecutters. Grease a cookiesheet and put the cookies on. Bake
  at 400 degrees F on the top slot in the oven for about 15 minutes. This is
  too, out of my grandmas cookbook and the stores sell them in fancy people
  shapes decorated with thinly sliced almonds.Store well too.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Orangenplaetzchen From Brigitte Sealing
 Categories: Cookies, Desserts
      Yield: 1 servings
 
      8 tb Butter(1 stick)soft                      Finely chopped
    1/2 c  Light Brown Sugar               1 3/4 c  Flour
      2 tb Orange Peel Grated                       Glaze:
    1/4 ts Salt                            1 1/2 c  Powdered sugar
      1    Egg                                 2 tb Orange Juice
      1 oz Semisweet Chocolate,very            4 tb Lemon Juice
 
  Cream butter, sugar, orange peel, and salt in the mixer at high speed for 1
  to 2 minutes, untill light and fluffy. Add the egg and beat 1 minute more
  at medium speed. Add the chocolate and the flour and beat at low speed just
  enough to combine. Divide the dough, flatten each half into a 6-inch
  circle, wrap in plastic wrap and chill for at least 2 hours or, better yet,
  overnight. When ready to proceed, preheat oven to 375 F. Roll out each
  circle of dough, one at a time, between sheets of lightly flowered waxed
  paper until scant 1/4 inch thick, sprinkle with flour once during rolling.
  Carefully pel off the top piece of paper and, using 2 1/2 inch round
  cutters, cut the dough-still on the bottom sheet of wax paper- into rounds
  but do not lift from paper. Slide the paper of dough on a cookiesheet and
  set in the freezer for 5 minutes. Than use small spatula to remove the
  cookies and space 1 inch apart on a lightly greased baking sheet. Bake the
  cookies in the middle of the oven for 8-10 minutes, or until lightly
  browned on the edges. Transfer at once to wire racks. For the glaze: whisk
  the powdered sugar with the juices until smooth. Using pasrty brush, brush
  the glaze on the still warm cookies. As soon as glaze is hard you can store
  them with waxpaper between the layers in airtight containers.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Microwave Italian-Style Pot Roast
 Categories: Meats, Microwave
      Yield: 8 servings
 
      3 lb Beef chuck pot roast, cut                - into 1-inch cubes
           2 inches thick                      3 md Carrots, cut into julienne-
      1 tb Worcestershire Sauce                     -strips
      1 ts Instant beef bouillon-              3    Celery stalks, cut into 2-
           -granules                                -inch pieces
    1/2 ts Sugar                               2 md Onions, quartered
    1/2 ts Dried oregano, crushed              8 oz Can of Tomato Sauce
      1    Garlic clove, minced              1/4 c  Flour
      3 md Potatoes, peeled and cut-           4 oz Can of Mushrooms, drained
 
  1. Trim excess fat from pot roast.  In a 3-quart casserole stir together
  Worchestershire sauce, beef bouillon granules, sugar, oregano, garlic, 1/2
  cup water, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
  
  2. Add pot roast to mixture in casserole.  Cook, covered, on 100% power
  (high) about 5 minutes or till the liquid is boiling.  Cook covered, on 50%
  power (medium) for 35 minutes more.
  
  3. Turn pot roast over.  Add potatoes, carrots, celery, and onions.
   Cook meat and vegetables, covered, on medium for 25 to 40 minutes or till
  meat and vegetables are tender, spooning liquid over the meat and
  vegetables once or twice during cooking.
  
  4. Transfer meat and vegetables to a serving platter, reserving the liquid
  in the casserole.
  
  5. For gravy, skim fat from the reserved liquid.  Stir together tomato
  sauce and flour.  Stir tomato mixture and mushroom into the liquid in the
  casserole.  Cook uncovered, on high for 5 to 10 minutes or till thickened
  and bubbly, stirring each minute till the mixture starts to thicken, then
  stirring every 30 seconds.  Cook, uncovered, on high for 30 seconds more.
  
  6. Serve gravy with meat and vegetables.
  
  Makes 8 servings
  
  Source: Better Homes and Gardens Microwave Cooking Card Library
  
  Typed for you by Lois Flack, CYBEREALM BBS, Watertown, NY.
                        Nutritional Analysis
  
   Calories.................249     Protein..................30 g
  Carbohydrates.............18 g   Fat.......................6 g
  Sodium...................491 mg  Potassium...............720 mg
  Protein.....(% U.S. RDA)..45     Vitamin A.(% U.S. RDA)..158 Vitamin C...(%
  U.S. RDA)..18     Thiamine..(% U.S. RDA)...10 Riboflavin..(% U.S. RDA)..16
  Niacin....(% U.S. RDA)...28 Calcium.....(% U.S. RDA)...5 Iron......(% U.S.
  RDA)...33
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Shaughn's Pineapple Drop Cookies
 Categories: Cookies, Desserts
      Yield: 48 cookies
 
      1 c  Light brown sugar, packed           2 c  Flour
    1/2 c  Shortening                          1 ts Baking soda
      1    Egg                               1/2 ts Salt
      1 ts Vanilla                           3/4 c  Chopped walnuts
  1 1/2 c  Crushed pineapple, drained        1/2 c  Raisins
 
  1. Mix shortening and sugar together; cream well. Add egg and vanilla.
  
  2. In a separate bowl, mix all dry ingredients together. Add alternately to
  shortening/sugar with the pineapple. (You may wish to add a little more
  pineapple and flour to make the mixture stiffer).
  
  3. Add nuts and raisins.
  
  4. Drop onto lightly greased cookie sheet.
  
  4. Bake at 375F for 12 minutes or until light brown.
  
  Source: Shaughn Snyder, Cyberealm BBS Watertown, NY 1993 Typed for you by
  Linda Fields, Cyberealm BBS Watertown NY 315-785-8098 or 315-786-1120
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Stephanie's Chilly Day Chili
 Categories: Soups
      Yield: 8 servings
 
      2 md Onions, chopped                     1 cn 15 oz tomato sauce
      1 md Green pepper, chopped             1/2 c  Ketchup
      2 tb Vegetable oil                       2 tb Chili powder
      2 lb Ground beef                       1/4 ts Pepper
      1 cn 16 oz tomatoes                      2 cn 15.5 oz ea kidney beans
 
  1. Saute the onions and peppers in oil. Add ground beef. Cook until lightly
  browned, stirring occasionally. Drain fat and set aside.
  
  2. Partially drain kidney beans. Stir in tomatoes, sauce, ketchup, chili
  powder, salt and pepper to meat mixture. Simmer, uncovered, for 30 minutes.
  Stir in kidney beans, and simmer 15 minutes longer.
  
  Serve with hot cornbread and honey butter.
  
  Source: Stephanie Needham, Cyberealm BBS, Watertown, NY 1992 Typed for you
  by: Linda Fields, Cyberealm BBS Watertown, NY 315-785-8098
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Mary's Raisin Cream Pie
 Categories: Mom's best, Pies, Desserts
      Yield: 10 servings
 
      8    Inch baked pie shell              1/2 c  Sugar
      4 tb Flour                               3    Egg yolks
    1/4 ts Salt                                2 c  Milk
      1 c  Raisins                           1/4 c  Water
      1 ts Vanilla                           1/2 ts Lemon extract
 
  1. Mix raisins with water and heat slowly, covered for 5 min. Blend
  together sugar, flour, egg yolks, and salt. Add milk and vanilla.
  
  2. Cook in double boiler until thick and creamy. Add raisin mixture. Cool 3
  minutes. Add extract and pour into cool shell.
  
  3. Cover with meringue made by beating together 3 egg whiltes, 1/4 tsp.
  cream of tartar, 6 Tb. sugar and 1/2 ts. vanilla.
  
  4. Bake at 400F for 10 minutes, or until meringue browns.
  
  Source: Mary Parkin, Pitcher, NY Syracuse Herald American 7/12/92 Typed for
  you by: Linda Fields, Cyberealm BBS, Watertown, NY 315-785-8098 or
  315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Sour Cream Raisin Pie from Blue Gentian Restaurant
 Categories: Pies, Desserts
      Yield: 10 servings
 
  1 1/2 c  20% sour cream not cultured       1/2 c  Raisins
      1 c  Sugar                             1/2 c  Nut meats, chopped coarsely
      1 ts Cinnamon                            3    Egg yolks, well beaten
    1/4 ts Ground cloves                   2 1/2 tb Flour
 
  1. Placce all ingredients in a double boiler and stir until well mixed.
  Cook until the mixture is the consistency of a heavy cream filling and
  turns dark in color. Stir occasionally. Put the filling in a baked pie
  shell and top with meringue. Bake until the meringue darkens.
  
  Source: Blue Gentian Restaurant, Saranac Lake, NY Typed for you by: Linda
  Fields, Cyberealm BBS Watertown, NY 315-785-8098 or 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Swiss Steak from Fred Goslin
 Categories: Meats, Microwave
      Yield: 8 servings
 
      2 lb Beef, boneless round steak          1 md Onion thinly sliced and sep-
    1/4 c  Flour                                    .arated into rings
      1 ts Salt                                1 cn Tomato soup (condensed)
    1/4 ts Pepper                            2/3 c  Water
      1 c  Celery, thinly sliced               1 tb Worchestershire sauce
      1 md Pepper,green thinly sliced     
 
  Trim round steak; pound well. Cut into 6-8 even size pieces... Mix flour,
  salt, & pepper, and coat beef with it... Place beef and any remaining flour
  mix in rectangular baking dish, 12"x18", or 10" square casserole...
  
  Combine celery, onion, and green pepper in small bowl, microwave on high
  (100%) until veggies are tender 3-5 min... mix with remaining ingredients
  and pour over beef... Cover and microwave on high (100%) five min.... then
  reduce power to med (50%) and continue to microwave until beef is tender,
  40-50 min., re-arranging pieces after half the cooking time...
  
  from the Sharp Carousel Microwave Cookbook
  
  Typed for you by: Fred Goslin, Cyberealm BBS Watertown, NY 315-786-1120
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cyberealm's Cinnamon Apple Crisp
 Categories: Cakes, Desserts
      Yield: 12 servings
 
      1 tb Red cinnamon candies(seetip)        1 c  Light brown sugar,firmly
      1 c  Boiling water                            -packed
      6 md Apples,peeled, cored and          1/2 c  Butter or margarine, melted
           -thinly sliced                           Frozen whipped topping(thaw)
      1 pk DH*Moist Deluxe White Cake               Crushed red cinnamon candies
           -Mix                                     Mint leaves, for garnish
 
  1. Preheat oven to 350 F 2. Dissolve 1 tablespoon cinnamon candies in
  boiling water. arrange apple slices in ungreased 13x9x2" pan. Pour cinnamon
  flavored water over top. 3. Combine cake mix, brown sugar and melted butter
  in large bowl. Stir until thoroughly blended. ( Mixture will be crumbly.)
  Sprinkle crumbs over apple slices. Bake at 350 F for 50-55 minutes or until
  lightly browned and bubbly.Serve with whipped topping, crushed cinnamon
  candies and mint leaves, if desired. TIP: You can substitute 1 teaspoon
  ground cinnamon for the 1 tablespoon red cinnamon candies. stir into cake
  mix.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: APPLE CRISP #2
 Categories: Desserts, Low-cal
      Yield: 8 servings
 
      4 c  Apples, peeled, cored,sliced        2 tb Brown sugar
      1 tb Lemon juice                         2 tb Chopped nuts
      2 tb Butter or margarine               1/4 ts Cinnamon
    3/4 c  Rolled oats                    
 
  Substitute peaches or pears when they are in season.
  
  Place apples in a microwave baking pan and sprinkle with lemon juice. In a
  small bowl, melt butter at High for 30 to 45 sec.  Stir in rolled oats,
  brown sugar, nuts and cinnamon.  Combine well.  Sprinkle evenly over
  apples.
  
  Microwave at High for 8-10 min.  Allow 5 to 7 min after cooking time.
  
  8 Servings each 1/2 cup 1 fruit choice, 1 fat choice 10 g carbohydrate, 1 g
  protein, 5 g fat, 89 calories
  
  Source:  More Choice, The Canadian Diabetes Microwave Cookbook by Catha
  McMaster & Charlotte Empringham
  
  Shared but not tested by Elizabeth Rodier, July 1993
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Another Apple crisp
 Categories: Desserts
      Yield: 6 servings
 
      4 c  Apples,tart,sliced,peeled           1 ts Cinnamon
    1/2 c  Water                             1/2 c  Butter
    3/4 c  Flour                             1/4 ts Salt
      1 c  Sugar or brown sugar                     Cream or whipped cream
 
  Butter a deep baking dish, put apples,water,flour,sugar and cinnamon in it.
  Mix with spoon and spread butter and salt over the apple mix. Bake at 350
  degrees F until the apples are tender and the crust brown,about 30
  minutes.Serve with cream or whipped cream From Fanny Farmers Boston
  Cookbook
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Carrot Zucchini Cake *
 Categories: Cakes, Desserts
      Yield: 1 servings
 
      2    Egg                               3/4 c  Flour
      1 c  Carrot; grated                      1 ts Baking powder
      1 c  Sugar                               1 ts Baking soda
      1 c  Zucchini; grated                    1 ts Cinnamon
    2/3 c  Oil                               3/4 ts -Salt
    1/4 c  Coconut; shredded             

-----------------------------CREAM CHEESE ICING-----------------------------
      1 pk Cream cheese; 4 oz                  2 c  Icing sugar
    1/4 c  Butter                              1 ts Vanilla
      1 ts Orange rind; grated            
 
  CAKE: Preheat oven to 350F. Grease & flour 9" pan. Beat eggs with sugar
  till frothy.  Gradually beat in oil. Combine dry ingredients, add to 1 st
  mixture in large bowl & beat together till mixed (batter will be thick).
  Add carrots, zucchini & coconut. Beat. Pour into pan. Bake at 350F for 30
  min. Frost when cool.
  
  ICING:  Beat  cream  cheese (room temp) & butter together  till creamy.
  Beat in icing sugar, vanilla & orange rind till creamy. Spread. posted by
  Anne MacLellan
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Almond Crescents
 Categories: Cookies, Desserts
      Yield: 40 servings
 
      1 c  Butter                            1/2 ts Salt
    1/2 ts Almond extract                      1 c  Oats,uncooked
    3/4 c  Powdered Sugar,sifted             1/2 c  Almonds,finely chopped
      2 c  Flour                                    Powdered Sugar
 
  Heat oven to 325 degress F. Beat butter and almond extract till
  fluffy;gradually beat in sugar. Add combined flour and salt;mix well. Stir
  in oats and almonds. Shape to form crescents. Place on ungreased cookie
  sheet. Bake 15-18 minutes or until light golden brown. Sift powdered sugar
  over warm crescents.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Tea Cookies
 Categories: Cookies, Desserts
      Yield: 30 servings
 
      1 c  Butter,softened                     1 ds Salt
    1/2 c  Powedered Sugar                     1 ds Baking Powder
  1 1/2 ts Vanilla extract                   3/4 c  Pecans,finely chopped
      2 c  Flour                                    Powdered Sugar for dusting
 
  In a bowl,beat together the butter and the powdered sugar until smooth and
  creamy. Add vanilla. Blend together flour,salt and just the DASH of baking
  powder. Add flourmix to buttermix,blend well. Add the chopped nuts,combine
  well. Roll the dough out into two balls.Wrap in platic wrap and chill for
  at least 1 hour. Flatten dough out and cut into 15-16 equal sized pieces.
  Shape into marble sized balls. Place on ungreased cookiesheets. Bake at
  375-400 degrees F for 10-12 minutes each sheet until firm but NOT brown.
  While still warm roll into powdered sugar. Let cool and roll in sugar
  again. They store well and are very yummy!!!
  
  From: Brigitte Sealing, Cyberealm BBS, Watertown, NY 315-786-1120
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Lemon Kiss Cookies
 Categories: Cookies, Desserts
      Yield: 50 servings
 
    1/2 c  Butter                              1 pk 14 oz chocolate kisses
    3/4 c  Sugar                                    Powdered Sugar
      3 tb Lemonjuice                          1 tb Shortening
  2 3/4 c  Flour                             1/2 c  Chocolate chips
  1 1/2 c  Almonds,chopped                
 
  In large bowl beat butter,sugar and lemonjuice untill light and fluffy. Add
  flour and almonds; beat at slow speed untill well mixed. cover;refridgerate
  at least 1 hour for easier handling. Heat oven to 375 degrees F. Shape a
  tablespoon full of dough around each chocolate kiss, covering it completly.
  Roll in hand to form ball. Place on ungreased cookiesheet and bake for 8-12
  minutes or until set and the edges are lightly,golden brown. Cool 1 minute,
  remove from cookiesheet, cool completly. Lightly dust cookies with powdered
  sugar. In small pan ,melt chocolate chips and shortening;stir until smooth.
  Drizzle over each cookie!
  
  Source: Brigitte Sealing, Cyberealm BBS Watertown, NY 315-786-1120
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cyberealm Mincemeat Cookies
 Categories: Cookies, Desserts
      Yield: 20 servings
 
      1 c  Shortening                          1 ts Baking Powder
  1 1/2 c  Sugar                             1/2 ts Salt
      3    Eggs                            1 1/3 c  Mincemeatfilling
      3 c  Flour                          
 
  Cream shortening; add sugar, blend well, add eggs, beat until smooth.Add
  all dry ingridients mixed together, stir in mincemeat last. Drop by
  teaspoon full on greased cookiesheet, about 2 inches apart, they will
  spread out. Bake at 400 degrees F for 12 minutes, or untill lightly brown.
  They keep well too.
  
  From: Brigitte Sealing, Cyberealm BBS Watertown, NY 315-786-1120
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pumkincookies
 Categories: Cookies, Desserts
      Yield: 40 servings
 
      4 c  Flour                               1 ts Salt
  1 1/2 c  Butter                              1 ts Vanilla
      2 c  Quick Cooking Oats                  1 cn Pumkin,solid,packed (16oz)
      2 c  Brown Sugar                         1 c  Chocolate Chips
      2 ts Baking Soda                         1 c  Raisins
      2 ts Cinnamon                            1 c  Chopped nuts
      1    Egg                               1/2 pk M&M
 
  Preheat oven to 325 degress F. Grease cookiesheets. Cream butter,sugar and
  egg,vanilla and pumpkin, beat it all untill light and fluffy. Mix in dry
  ingridients, beat in cup by cup, mix all well. Drop on cookiesheets by
  teaspoonfulls, leave space they will spread out. Bake 20-25 minutes, or
  until firm and lightly golden brown. Remove from cookie sheets, cool on
  racks. Decorate with M&M right away or drizzle with LEMON GLAZE: 1 3/4 cup
  of Powdered Sugar 1 Tablespoon grated lemonpeel 1 Tablespoon lemonjuice
  Combine all three and glaze the cookies with it, or decorate with jelly
  beans for children.
  
  From Brigitte Sealing, Cyberealm BBS Watertown, NY 1-315-786-1120
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Sugarplum Cookies
 Categories: Cookies, Desserts
      Yield: 12 servings
 
    1/4 c  Butter                              2    Eggs
    1/2 c  Sugar                               2 c  Flour
    1/4 c  Coolaid mix,lively colors                Sugar icing
 
  Preheat oven to 350 degrees F. Combine butter and sugar and coolaid mix;
  beat until light and fluffy. Blend in eggs. Add flour; mix well. Knead on
  well floured board until smooth. Roll out to 1/8 inch thickness and cut
  with cookie cutters, dipped in powdered sugar. Bake on lightly greased
  cookiesheets for 10-12 minutes. Cool slightly and decorate with icing as
  you would sugar cookies. Make a lot of batches in different colors, the
  kids love them. Makes 12 cookies 5 inches big.Store well too.
  
  From: Brigitte Sealing, Cyberealm BBS, Watertown, NY 315-786-1120
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Orangenplaetzchen
 Categories: Cookies, Desserts
      Yield: 1 servings
 
      8 tb Butter(1 stick)soft                      Finely chopped
    1/2 c  Light Brown Sugar               1 3/4 c  Flour
      2 tb Orange Peel Grated                       Glaze:
    1/4 ts Salt                            1 1/2 c  Powdered sugar
      1    Egg                                 2 tb Orange Juice
      1 oz Semisweet Chocolate,very            4 tb Lemon Juice
 
  Cream butter, sugar, orange peel, and salt in the mixer at high speed for 1
  to 2 minutes, untill light and fluffy. Add the egg and beat 1 minute more
  at medium speed. Add the chocolate and the flour and beat at low speed just
  enough to combine. Divide the dough, flatten each half into a 6-inch
  circle, wrap in plastic wrap and chill for at least 2 hours or, better yet,
  overnight. When ready to proceed, preheat oven to 375 F. Roll out each
  circle of dough, one at a time, between sheets of lightly flowered waxed
  paper until scant 1/4 inch thick, sprinkle with flour once during rolling.
  Carefully pel off the top piece of paper and, using 2 1/2 inch round
  cutters, cut the dough-still on the bottom sheet of wax paper- into rounds
  but do not lift from paper. Slide the paper of dough on a cookiesheet and
  set in the freezer for 5 minutes. Than use small spatula to remove the
  cookies and space 1 inch apart on a lightly greased baking sheet. Bake the
  cookies in the middle of the oven for 8-10 minutes, or until lightly
  browned on the edges. Transfer at once to wire racks. For the glaze: whisk
  the powdered sugar with the juices until smooth. Using pasrty brush, brush
  the glaze on the still warm cookies. As soon as glaze is hard you can store
  them with waxpaper between the layers in airtight containers.
  
  From: Brigitte Sealing, Cyberealm BBS Watertown NY 315-786-1120
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: NUTTY APPLESAUCE BREAD (Yields 1 loaf)
 Categories: Breads
      Yield: 1 servings
 
    1/3 c  Crisco Shortening                 1/2 ts Baking soda
    1/2 c  Sugar                             1/2 ts Salt
      1    Egg                               1/2 ts Cinnamon
      1 c  Canned applesause                 1/4 ts Nutmeg
  1 3/4 c  All-purpose flour                   1 c  Finely chopped nuts
      1 tb Baking powder                  
 
  1. Heat oven to 350øF.  Grease 9x5x3-inch loaf pan.
  
  2. Cream Crisco and sugar in large bowl at medium to high speed of electric
  mixer.  Beat in egg.  Stir in appleasuce with spoon.
  
  3. Combine flour, baking powder, baking soda, salt, cinnamon and nutmeg.
  Stir into creamed mixture with spoon.  Fold in nuts.  Spoon into pan.
  
  4. Bake at 350øF for 45 to 50 minutes or until golden brown.  Cool 10
  minutes in pan on rack.  Loosen from sides and remove from pan.  Cool
  completely on rack.
  
  One Loaf
  
  Typed for you by Lois Flack, Cyberealm BBS, Watertown, NY 315-786-1120
  Source: Crisco
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Spekulatius
 Categories: Cookies, Desserts
      Yield: 20 servings
 
     18 oz Flour                               1 ts Cinnamon
      2 ts Baking Powder                       2 dr Almond Oil
      9 oz Sugar                               2    Eggs
      1 ts Vanilla                             7 oz Butter
    1/2 ts Cardamom ground                     4 oz Ground Almonds
    1/2 ts Cloves,ground                  
 
  Mix the flour and baking powder together in a bowl;make a well in the
  middle and put in the egg,sugar and spices and slowly work it all into a
  thick dough.Cut the cold butter into pieces and together with the ground
  almonds put on top of dough,cover all with a little more flour and knead it
  good to a smooth dough fastly. If the dough is to sticky cool it a liitle
  in the refridgerator. Roll out the dough nice and thin and cut out with
  christmas cookiecutters. Grease a cookiesheet and put the cookies on. Bake
  at 400 degrees F on the top slot in the oven for about 15 minutes. This is
  too, out of my grandmas cookbook and the stores sell them in fancy people
  shapes decorated with thinly sliced almonds.Store well too.
  
  From: Brigitte Sealing, Cyberealm BBS, Watertown, NY 315-786-1120
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Liver with Onions and apples
 Categories: Meats
      Yield: 4 servings
 
      4 sl Liver, beef or calves             1/4 c  Butter
      1 c  Flour                                    Salt
  2 1/2 c  Water, hot                               Pepper
      2    Onions                                   Paprika hot
      2    Apples                              1 ds Hotsauce
    1/4 c  Oil                            
 
  Wash liver good and roll in flour and pat flour in good. Peel onions and
  slice into rings. Peel apples, core and slice not to thin. In a large,
  heavy skillet heat the oil anf put in two pieces of liver and the onion and
  apple on the sides with the liver. Fry slowly ,turning often ,poking liver
  with needle to get done evenly.Take out liver and keep warm , add the other
  two slices and keep on frying. When all is done, keep liver and onoin-apple
  mix apart and keep them warm. Put the butter into pan .let melt and brown,
  add the rest of the flour and stir ,sraping the skillet ,until all is dark
  brown; add hot water, half a cup at a time, stirring good and let come to a
  boil after each adding of water. When all is in add the spices to taste, it
  should be a little spicy-hot. Serve with a slice of liver, a fourth of the
  onion-apple mix on the side, add some hot rice or mashed potatoes and
  smother with the gravy. This recipe was passed on to me by my grandmother.
  
  From: Brigitte Sealing, Cyberealm BBS Watertown, NY 315-786-1120
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: PEANUT BUTTER COOKIES #2
 Categories: Cookies, Desserts
      Yield: 24 servings
 
    1/2 c  Shortening                          1 tb Milk
      1 c  Peanut Butter (Creamy)          1 1/4 c  Flour
    3/4 c  Granulated sugar                  3/4 ts Baking Soda
    1/2 c  Brown Sugar (firmly packed)       1/2 ts Baking Powder
      1 ts Vanilla                           1/4 ts Salt
      1    Egg                            
 
  1.  Heat oven to 375øF.
  
  2. Cream together; shortening, peanut butter, both sugars and vanilla. Beat
  with electric mixer at medium speed for one minute. Add egg and milk. Beat
  until well blended.
  
  3.  Combine flour, baking soda, baking powder, and salt and add to creamed
  mixture.  Mix well.
  
  4.  Drop rounded tablespoons of dough onto ungreased cookie sheet. Flatten
  in crisscross pattern with fork dipped in flour.  Bake fo 8 to 10 minutes.
  Cool 2 minutes then remove cookies from cookie sheet onto a cooling rack.
  
  Makes 2 dozen cookies.
  
  Source: Crisco
  
  Typed for you by Lois Flack, Cyberealm BBS, Watertown, NY.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cheese-Cherry-Pie
 Categories: Pies, Desserts
      Yield: 6 servings
 
           Crust:                              1 lb Cottage Cheese
  1 1/2 c  Flour                               1 c  Sour Cream
  1 1/2 ts Sugar                               2    Eggs,beaten
    1/2 ts Salt                              1/2 c  Sugar
    1/2 c  Salad Oil                           2 ts Cornstarch
      2 tb Milk, cold                          1 cn Cherry Pie Filling
           Filling:                       
 
  Crust: Mix flour, salt,sugar together in 8 inch pieplate, in measuring cup
  mix milk with oil, with fork, beat until blended well ;add to flourmix at
  once and start mixing all together with fork, until it is damp, than ,with
  fingers, spread out the dough over the whole pieplate. Prick entire surface
  a couple times with fork. Filling: Put cottage cheese in blender and blend
  until smooth, mix in sour cream, eggs, sugar and cornstarch. Blend all
  well. Spread filling over crust and bake in 350 degrees F, oven for 50
  minutes. Cool; than spread the piefilling on top. Refridgerate until
  serving. This is a low fat version of cheese cake and you can put blueberry
  pie filling on top if you want too. Recipe came from my mother- in- law
  from Ohio.
  
  From: Brigitte Sealing, Cyberealm BBS Watertown,NY 1-315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Fudgy Minty Brownies
 Categories: Cookies, Desserts
      Yield: 1 servings
 
    3/4 c  Cocoa                               2    Eggs
    1/2 ts Baking Soda                     1 1/2 c  Flour
    2/3 c  Oil                                 1 ts Mintflavoring
    1/2 c  Water,boiling                     1/4 ts Salt
      2 c  Sugar                              20    Mintpatties
 
  Stir cocoa and baking soda in mixing bowl, blend in half of the oil, add
  boiling water; stir until mixture thickens. Stir in sugar, eggs, remaining
  oil, stir until smooth. Add flour, mintflavoring and salt, blend very well
  together. Pour into lightly greased 13 X 9 inch baking pan or two 8 inch
  sqare pans. Bake at 350 degress F for 35 to 40 minutes for big pan, about
  30-32 minutes for two small pans.While the brownies are still hot, arrange
  the cream filled mint patties on top, bake another 3 minutes than spread
  all evenly around. Let cool, cut into squares.
  
  From: Brigitte Sealing, Cyberealm BBS Watertown, NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Holiday Bavarian Pie
 Categories: Pies, Desserts
      Yield: 6 servings
 
      1    Backed 9 inch Pie Shell             3    Egg whites
      1 pk Unflavored Gelatine               1/4 c  Sugar
    1/4 c  Sugar                             1/2 c  Heavy Cream,whipped
    1/8 ts Salt                                1 ts Nutmeg
      3    Egg yolks                         1/2 c  Heavy Cream,whipped
  1 1/4 c  Milk                                     Shaved Chocolate
      2 tb Rum                            
 
  Day before or early in the day: In small bowl, combine gelatine, 1/4 cup
  sugar, salt. In double boiler top, beat eggyolks. Stir in milk, then
  gelatime mixture. Cook over hot, not boiling water, stirring untill custard
  coats spoon. Stir in rum. Refridgerate, stirring occasionally, until
  mixture mounds when dropped from spoon. Beat until just smooth. In medium
  bowl, beat egg whites untill fairly stiff; gradually add 1/4 cup sugar,
  beating until stiff. Fold in custard and 1/2 cup heavy cream. Turn into pie
  shell; sprinkle with nutmeg. Refridgerate until set. Just before serving:
  Top pie with 1/2 cup heavy cream, sprinkle with shaved chocolate, or
  drizzle grenadine syrup over cream. Out of Good Housekeeping Cookbook,
  typed by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Blazing Cranberry Pie
 Categories: Pies, Desserts
      Yield: 6 servings
 
    1/2 c  Seedless Raisins                         Pastry for 2-crust
    3/4 c  Water                                    8 or 9 inch pie
      4 c  (1Lb)Cranberries                         Sugar Cubes
  1 1/2 c  Sugar                                    Lemon Extract
 
  Several hours ahead: In saucepan, place raisins and cranberries and water;
  soak for 20 minutes. Meanwhile wash and pick over cranberries. Add
  cranberries and sugar to the raisins and cook, covered, until skins burst
  (about 10 minutes). Cool. Start heating oven to 425 Degrees F. Roll out
  bottom crust of pie; fit into pieplate, set aside. Roll out top crust, cut
  into 1/2 inch strips for lattice top. Fill lined pie plate with cooked
  cranberry filling; on top arrange strips to make lattice top. Flute edges.
  Bake 30 minutes, or until crust is well brown. Serve slightly warm. To
  Flame: Dot several open spaces with sugar cubes dipped in lemon extract;
  light with match. Serve at once as is or with vanilla icecream . Out of
  Good House Keeping Cookbook Typed by Brigitte Sealing Cyberealm BBS
  Watertown NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Wassail Bowl
 Categories: Drinks
      Yield: 24 servings
 
      1 ga Apple Cider                         1 tb Whole Cloves
      1 c  Brown sugar,packed                  1 ts Whole Allspice
      1 cn Frozen Lemonade concentrate         1 ts Ground Nutmeg
      1 cn Frozen Orangejuice concentrd       24    Cinnamon Sticks
 
  In large pot, combine cider, sugar, undiluted lemon and orange juice. Tie
  cloves and all spice in cheese cloth; add to the cider, along with the
  nutmeg. Simmer, covered, 20 minutes. Remove and discard bag. Serve hot, in
  punch cups, with cinnamon stick in each cup. Out of Good Housekeeping
  Cookbook typed by Brigitte Sealing, Cyberealm BBS Watertown NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pumpkin Cake & Frosting
 Categories: Cakes, Desserts
      Yield: 1 servings
 
      1    Package(18.25)spice cake mix        1    Envelope (1.25oz) whipped
  1 1/2 c  Libby's Pumpkin pie mix                  Topping mix
      4    Med. eggs                     

----------------------------------FROSTING----------------------------------
      1 c  Milk                                1 c  Sugar, powdered; sifted
      5 ts Flour, all purpose                  1 ts Vanilla
      1 c  Butter                         
 
  Preheat oven to 350 deg.
  
  In a large mixing bowl combine cake mix, pumpkin pie mix, and 2 eggs... Mix
  at LOW speed untill moistened then at med. speed adding remainder eggs and
  topping mix. Mix at low speed untill moistened then at med. speed for 3
  min. Pour into greased and floured cake pans and... Bake 45 to 50 min OR
  untill wooden pick comes out clean Cool 15 min... remove from pan(s) and
  cool completely.
  
  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.
  
  From: Fred Goslin, Cyberealm BBS, Watertown, NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Brussels Sprout and Rice
 Categories: Vegetables
      Yield: 6 servings
 
      1 cn 10 3/4 ounces condensed           3/4 ts Caraway Seed
           Cream of Mushroom soup            2/3 c  Regular Rice
      1 c  Milk                                2 pk Frozen Brussel Sprouts
      1 tb Butter                                   10 ounces each, cut in half
      1 ts Salt                           
 
  About 40 minutes before serving: In 12 inch skillet, over medium heat, heat
  undiluted soup, milk, 1 cup water, butter, salt and caraway seed to
  boiling; stirring occasionally. Stir in rice; reduce heat to low; cover and
  simmer 15 minutes. Stir in brussel sprouts; cover and continue to cook 15
  minutes or until rice and brussel sprouts are tender; stirring
  occasionally.
  
  From: Brigitte Sealing, Cyberealm BBS Watertown, NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cornflake Macaroons
 Categories: Cookies, Desserts
      Yield: 24 servings
 
      2    Egg Whites                          1 c  Coconut
      1 c  Sugar                               2 c  Cornflakes
    1/2 ts Vanilla                           1/2 c  Nuts,chopped
 
  Beat egg whites until stiff and dry. Fold in sugar gradually. Add:vanilla,
  coconut, cornflakes and nuts. Drop by teaspoon fulls onto well greased
  cookiesheet. Bake in 325 defrees F oven until light brown. Out of Family
  Circle Magazine 1950 typed by Brigitte Sealing Cyberealm BBS Watertown, NY
  315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Christmas Bread
 Categories: Breads
      Yield: 8 servings
 
      1 lb Frozen Bread Dough                  1 c  Confectioners sugar
    1/2 c  Candied Mixed Fruit                 4 ts Milk
    1/2 c  Walnut,chopped                    1/8 ts Cardamom ,ground
    1/4 c  Mincemeat                      
 
  Thaw frozen bread dough according to package directions. On a lightly
  flowered board pull dough out until it is 12 inches long. Knead in the
  fruit,mincemeat and the nuts into the dough. With a sharp knife cut dough
  into 3 ropes, 12 inches long. Press the 3 ropes together on one end and
  braid on a greased cookiesheet. Let rise in a warm (90) degree place until
  double in bulk, about 1 1/2 hours. Bake in a preheated oven at 350 degrees
  F for 25-30 minutes. Cool. Combine the sugar,milk and cardamom, spread this
  glaze over bread. Collected out of a magazine by Brigitte Sealing Cyberealm
  BBS, Watertown,  NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Eggnog Mold
 Categories: Desserts
      Yield: 6 servings
 
      2 pk Gelatine,unflavored                 1 c  Almonds,ground
    1/2 c  Cold Water                          1 cn Mandarin Oranges,drained
      1 cn Eggnog,chilled                           Coolwhip to taste
 
  Sprinkle the two envelopes gelatine onto the water to soften. Place over
  low heat, stirring until dissolved. Add gelatin to the eggnog, add the
  almonds. Pour into an oiled 5-cup mold. Refridgerate until set, about 3-4
  hours. Unmold and garnish with the mandarin oranges and coolwhip .
  
  From: Brigitte Sealing, Cyberealm BBS Watertown, NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Ham Corn Chowder
 Categories: Soups
      Yield: 6 servings
 
      2 cn 17 oz each Creamed Corn             1 tb Instant Minced Onions
  1 1/2 c  8 oz Chopped Ham,cooked           1/4 ts Salt
  1 1/2 c  Milk                              1/4 ts Pepper
      1 c  Cheddar Cheese,grated                    Parsley,chopped
 
  In a big saucepan combine corn,ham,milk,cheese,onions and seasons. Heat all
  through very good and slowly, stirring often. Best use the microwave.
  Garnish with the parsley and serve. Collected from a magazine by Brigitte
  Sealing, Cyberealm BBS Watertown NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Grilled Country Ribs From George Fassett
 Categories: Meats
      Yield: 4 servings
 
------------------------------MARINATING SAUCE------------------------------
      1 c  Vegetable oil                     3/4 ts Bell's seasoning
    1/4 c  White vinegar                       1 tb Parsley flakes
      4    Eggs                              1/4 ts Oregano
      1 tb Salt                              1/4 ts Garlic Powder
    1/2 ts Black pepper                  

------------------------------FOILED POTATOES------------------------------
      5 md Potatoes                            1 sm Onion, halved and sl
    1/4    Stick of butter                          Salt & Pepper to tas
    1/2 ts Parsley                                  Veg. shortening
      1    Clove garlic, chopped          
 
  Marinating the Ribs:
  
  Place country pork rib slices in a large container, such as a
  tupperware-type with a tight-fitting lid, add all ingredients for marinade.
  Cover and shake vigorously to mix.  Refrigerate, overnight best but a few
  hours at the least.  This is an adaptation to the class "Fireman's Field
  Days" marinade.
  
  Preparing the potatoes:
  
  Spread out two 3 ft. sheets of heavy duty aluminum foil, splic together to
  form one wide one.  Rub vegetable shortening on center 2/3 of foil to
  prevent sticking.  Slice potatoes, skin still on, onto foil food processor
  works wonders..).  Season potato slices with remainder ingredients, slice
  butter over top.    Carefully draw sides of foil together and crimp (don't
  pull apart seam on bottom!) and then roll up ends.
  
  Cooking:
  
  Get grill hot, place foil potatoes over high heat and cook for to 20 min.,
  then move to low-heat area, upper shelf, or keep warm in oven. (Check
  potatoes by unrolling top a bit and they should be soft, bottom layer
  browned well.)
  
  Keeping grill hot, lay out pork slices from marinade and grill Adjust temp
  for flaming/burning, not letting them fire or char.  Turn baste, letting
  marinade cook on top of meat before turning again.  The egg congeals on the
  hot surface of the ribs and helps to coat the ribs Continue turning and
  basting every few minutes until all marinade is g approx. 30-40 minutes.
  Cut into thickest part of a slice and check fo doneness - there should be
  no pink.  The object of turning and basting to build up a coating of the
  cooked marinade on the meat, almost like crust. Meat will have a
  well-cooked appearance but should not be char black (don't let flames
  ignite marinade and burn it).
  
  Serve foil potatoes hot from foil (mmm, get the crispy ones on bottom, like
  potato chips!) and dive into the ribs.  Add your favorite vegetable or corn
  on the cob for a great meal, any time of the year!
  
  From George Fassett, Cyberealm BBS Watertown NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Creamed Tuna - Jim Sisk
 Categories: Fish, Main dishes
      Yield: 2 servings
 
    1/4 c  Butter or margarine               1/4 ts Pepper
    1/4 c  Flour                               2 c  Milk
    1/2 ts Salt                                1 cn Tuna Fish (drained)
 
  1.  To make white sauce; melt butter, blend in flour, salt and pepper. Mix
  until smooth.  Gradually stir in milk and heat while stirring constantly.
  Heat until mixture boils and thickens.
  
  2.  To sauce add drained tuna fish.  Stir until well mixed and thoroughly
  heated.  Serve over mashed potatoes, rice, toast, etc, with vegetables if
  desired.
  
  Makes approximately 2 1/2 cups.
  
  From Jim Sisk, Cyberealm BBS, Watertown, NY.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: HOLIDAY DELIGHT CHEESECAKE (Lo-Fat)
 Categories: Desserts, Low-fat
      Yield: 12 servings
 
      1 c  Graham cracker crumbs               3 tb Lemon juice
      3 tb Sugar                               3 tb Cholesterol-free egg product
      2 tb Margarine, melted                   1 ct Non-fat lemon yogurt
      3 pk Fat-free Cream Cheese (8oz)              Lite whipped topping
    3/4 c  Sugar                               1 cn Cherry pie filling
      2 tb Flour                          
 
  1.  Heat oven to 350øF.  Combine graham cracker crumbs, sugar and
  margarine; mix well.  Pat onto bottom of 9" or 10" springform pan. Set
  aside.
  
  2.  Beat cream cheese, sugar and flour together until light, fluffy and
  smooth.  Gradually add lemon juice and egg product; beat well. Add lemon
  yogurt and mix thoroughly.  Pour over prepared crust.
  
  3.  Loosely place aluminum foil over springform pan.
  
  4.  Bake at 350øF 60 to 70 minutes or until center of cake is set.
  
  5.  Gently run tip of knife between cake and edge of pan.  Cool to room
  temperature before removing from pan.  Chill.
  
  Served topped with cherry pie filling and whipped topping.
                               Per 1/12th serving:
  
    Calories.....................216    Protein...................16g
    Carbohydrates................30g    Total Fat..................4g
    Saturated Fat.................1g    Cholesterol................9g
    Sodium.....................542mg    Fiber......................6g
                           % of Calories from Fat 17%
  
                          *     *     *     *     *
  
                                  Comparison:
  
                                        Per Serving
                                        % Calories
                             Fat        from Fat         Cholesterol
                          --------------------------------------------
    This Cheesecake            4g            17%               9mg
  
    Regular Cheesecake        26g            63%             120mg Source:
  Healthy Choice and Redi Wip Lite (recipe from newspaper)
  
  Typed for you by Lois Flack, CYBEREALM BBS, Watertown, NY.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Stuffed French Toast
 Categories: Breakfasts
      Yield: 4 servings
 
      1    Loaf large diameter french        1/2 lb Boiled ham (thinnley sliced
           Bread                               1    Package American Cheese
    1/2 c  Milk                              1/2 lb Breakfast sausage
      4 lg Eggs                              1/2    Package bacon
    1/4 c  Sugar                           1 1/2 ts Vanilla
      1 ts Cinnamon                       
 
  In a large skillett or electric frying pan fry the bacon and breakfast
  sausage, togeather but separately, untill done.
     While the meat is cooking, slice the french bread into eight slices
  approx 1 1/2" to 2" thick. and then slice each slice 3/4 of the way through
  again.
     Mix the milk, eggs, sugar cinnamon and vanilla togeather into a batter
  in a deep bowl,and set aside.
     Take up the bacon and sausage and divide each into eight equal parts and
  the same with the ham.
     Dip each piece of bread into the batter and submerge it so that both
  sides and edges are coated.
     Open each piece and put in one portion of the meat, bacon, and ham along
  with one slice of cheese and close the bread again.
     Fry the stuffed batter coated bread slices in the skillet or the elec.
  fry pan that has been coated with PAM or other suitable non-stick agent..
  untill golden brown on the outside and the cheese is melted on the inside.
     Serve two slices to a plate with your favorite garnishes and condiments.
  (ie. home fries, maple syrup, confectioner's sugar etc...)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Baked Caramel Corn
 Categories: Snacks
      Yield: 10 servings
 
      1 c  Butter                            1/2 ts Baking Soda
      2 c  Brown Sugar                         1 ts Vanilla
    1/2 c  Cornsyrup                           6 qt Popped Popcorn
      1 ts Salt                           
 
  Melt butter; stir in brown sugar, cornsyrup and salt. Bring to a boil,
  stirring constantly, than boil,without stirring for 5 minutes. Remove from
  heat, stir in soda and vanilla. Gradually pour over corn, mix well. Turn
  into two large, shallow baking pans. Bake at 250 degrees F for 1 hour, stir
  every 15 minutes. Remove from oven, cool completly. Break apart and store
  in tightly covered containers. Found this in some magazine a while ago,
  dont know which one any more!  From Brigitte Sealing, Cyberealm BBS
  Watertown NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Sweet-Sour Pork Chops & Sweet Potatoes
 Categories: Meats
      Yield: 6 servings
 
      1 tb Salad Oil                           2 ts Salt
      2 lb Pork Chops                        1/2 ts Cinnamon
      3 tb Brown Sugar                         1 cn Sweet Potatoes (17-18 ounces
      2 tb Cider Vinegar                       2 ts Cornstarch
 
  About one hour before serving: In 12 inch skillet over medium-high heat, in
  hot oil, cook porkchops until browned on both sides, Stir in
  sugar,vinegar,salt and cinnamon and 1 cup water. Reduce heat to low; cover
  and cook 40 minutes or until pork chops are fork tender. Add sweet
  potatoes; cover and cook 5 minutes longer. Meanwhile. in cup, blend
  cornstarch with 1 tablespoon water until smooth. Take out pork chops and
  keep warm. Increase heat to medium; gradually stir in cornstarch mix into
  skillet liquid and cook, stirring constantly ,until mixture is thick. Serve
  at once with a green salad. Out of Womens Circle Magazine 1950 typed by
  Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Open Faced Reuben Sandwiches
 Categories: Sandwiches, Mom's best, Appetizers
      Yield: 28 servings
 
     14 sl Dark rye bread, toasted                  -chopped
           Prepared mustard                    2 c  Shredded lofat swiss cheese
      1 cn 16 oz sauerkraut,drained                 (8 oz)
           -and chopped                      1/2 c  Lofat mayonaisse or salad
      5 oz Sliced corned beef, finely               -dressing
 
  1.  Heat oven to 375F. Spread toast lightly with mustard; place on
  ungreased cookie sheet.
  
  2.  Mix sauerkraut, corned beef, cheese and mayonaisse. Spread about 1/3
  cup sauerkraut mixture on each toast slice.
  
  3.  Bake about 10 minutes or until sauerkraut mixture is hot and cheese is
  melted. Cut sandwiches in halves.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chicken Pot Pie ala Lin
 Categories: Main dish, Mom's best, Poultry
      Yield: 6 servings
 
      3 tb Reduced calorie margarine         3/4 c  Whipping cream
      3 tb Flour                               2 c  Cooked chicken or turkey
    1/2 ts Salt                                     -cut into 1 inch pieces
    1/4 ts Dried thyme                         1 pk 10 oz frozen peas & carrots
    1/8 ts Pepper                                   Pastry for 9" 2 crust pie
    3/4 c  Chicken broth                       1 c  Canned small whole onions
 
  1.  Heat margarine in 3 qt. saucepan over low heat until melted. Stir in
  flour, salt, thyme and pepper. Cook, stirring constantly, until mixture is
  smooth and bubbly; remove from heat.
  
  2.  Stir in broth and whipping cream; heat to boiling, stirring constantly.
  Boil 1 minute, then stir in chicken, peas and carrots, and onions.
  
  3.  Heat oven to 425F. Prepare pastry. Fill bottom crust with mixture and
  top with top crust. Bake 35-45 minutes, or until golden brown.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Fresh Peach Cobbler
 Categories: Mom's best, Fruits, Desserts
      Yield: 6 servings
 
    1/2 c  Sugar                               1 c  Flour
      1 tb Cornstarch                          1 tb Sugar
    1/4 ts Ground nutmeg                   1 1/2 ts Baking powder
      4 c  Peeled fresh or canned            1/2 ts Salt
           Peaches, drained                    3 tb Shortening
      1 ts Lemon juice                       1/2 c  Milk
 
  1.  Heat oven to 400F. Mix 1/2 cup sugar, cornstarch and nutmeg in a 2 qt.
  saucepan. Stir in peaches and lemon juice. Cook over medium heat until
  mixture thickens and boils. Boil and stir 1 minute.
  
  2.  Pour into ungreased 2 quart casserole dish. Stir together the flour,
  baking powder, 1 T sugar and salt. Add the shortening and cut through with
  a fork until flour clings to shortening. Add milk. Form into a ball. Drop
  mixture by 6-8 teaspoonsful onto hot fruit.
  
  3.  Bake for 25-30 minutes, or until topping is golden brown. Serve with
  whipped cream or vanilla ice cream.
  
  NOTE:  You may substitute any fruit for the peaches, just being care- ful
  that the amounts are approximately the same.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Best Chocolate Cake with Fudge Frosting
 Categories: Mom's best, Cakes, Desserts
      Yield: 12 servings
 
      2 c  Flour                               1 ts Vanilla
      2 c  Sugar                             1/2 ts Baking powder
    1/2 c  Shortening                          2    Eggs
    3/4 c  Water                               4 oz Unsweetened chocolate,
    3/4 c  Buttermilk                               -melted and cooled
      1 ts Baking soda                              Fudge frosting (see below)
      1 ts Sale                           
 
  1.  Heat oven to 350F.
  
  2.  Grease and flour 13 x 9 x 3 pan, 3 8" round pans or 2 9" round pans.
  
  3.  Beat all ingredients except fudge frosting in a large bowl on low speed
  for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes,
  scraping bowl constantly. Pour into pan(s).
  
  4.  Bake for 40-45 minutes (rectangle pan) or 30-35 minutes (round pans),
  or until wooden pick comes out clean. Cool rounds 10 min.; remove from
  pans. Cool completely. Frost.
  
  ======================================================================
  
                                  Fudge Frosting
  
  2 c sugar                               1/2  c shortening 3 oz unsweetened
  chocolate              2/3  c milk 1/2 t salt 2 t vanilla
  
  Mix all ingredients except vanilla in a 2 1/2 quart saucepan. Heat to a
  rolling boil, stirring occasionally. Boil 1 minute without stirring. Place
  saucepan in a bowl of ice and water. Beat until frosting is smooth and of
  spreading consistency; add vanilla.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Tipsy Squire
 Categories: Mom's best, Cakes, Desserts
      Yield: 9 servings
 
  1 1/4 c  Cake flour                        1/2 ts Vanilla
      1 ts Baking powder                     1/4 c  Butter, melted
      3    Eggs                                     Sherry Custard Sauce
      1 c  Sugar                             1/2 c  Whipping cream
    1/2 c  Warm milk                         1/2 c  Toasted slivered almonds
 
  1.  Heat oven to 350F. Line bottom of square pan (9 x 9 x 2) with waxed
  paper. Mix flour and baking powder; reserve.
  
  2.  Beat eggs and sugar in large bowl on high speed about 3 minutes or
  until thick and lemony. Beat in milk and vanilla on low speed. Beat in
  flour mixture; stir in butter carefully. Pour into pan.
  
  3.  Bake about 25 minutes or until wooden pick inserted comes out clean.
  Cool 10 minutes; remove from pan and cool completely. Prepare Sherry
  Custard Sauce. Beat whipping cream in a chilled bowl until stiff. Cut cake
  into serving pieces; split each piece in half horizon- tally. Place bottom
  half on serving plate; top with 3 tablespoons custard sauce. Cover with
  other half; top with 2-3 tablespoons of custard sauce. Garnish with whipped
  cream and almonds.
  
  ======================================================================
                          Sherry Custard Sauce
  
  2   eggs                                2   egg yolks 1/3 cup sugar dash of
  salt 2 1/2 c milk 2 T sherry
  
  Mix eggs, egg yolks, sugar and salt in heavy 2 quart saucepan. Stir in milk
  gradually. Cook over medium-low heat,stirring constantly, just to boiling.
  Remove from heat and stir in sherry. Pour into glass or plastic bowl. Cover
  and refrigerate at least 2 hours but no more than 24 hours.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Gravlax
 Categories: Mom's best, Fish, Appetizers
      Yield: 10 servings
 
      3 lb Smoked fresh salmon, center       1/4 c  Sugar
           Cut and boned                       2 tb Crushed white peppercorns
      2 lg Bunches fresh dill                       Lemon wedges and pepper
    1/4 c  Coarse salt                    
 
  1.  Place half the fish, skin side down, in a deep glass dish. Spread dill
  over fish. Sprinkle dry ingredients over dill. Top with the other half of
  the fish, skin side up.
  
  2.  Cover with foil and weight with a board and a five pound weight.
  Refrigerate for 48-72 hours, turning the salmon and basting every 12 hours
  with accumulated juices.
  
  3.  To serve, remove the fish from marinade, scrape away dill and spices,
  and pat dry. Slice salmon thinly on the diagonal and serve on small plates
  or squares of black bread. Garnish with lemon wedges and black pepper and
  accompany with Dill Mustard Sauce.
  
  Source:  The Silver Palate Restaurant, NYC
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Dill Mustard Sauce
 Categories: Mom's best, Sauces
      Yield: 2 servings
 
      1 c  Sweet mustard                     1/2 c  Chopped fresh dill
      1 c  Sour cream                     
 
  Mix all ingredients together. Cover and refrigerate until ready to use. The
  sauce will keep for up to 3 days if refrigerated.
  
  Great with Gravlax and other fish.
  
  Makes 2 cups.
  
  Source:  The Silver Palate Restaurant, NY
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pate Maison ala Silver Palate
 Categories: Mom's best, Appetizers
      Yield: 10 servings
 
      2 sm Celery ribs with leaves             2 ts Dry mustard
      4    Whole peppercorns                 1/2 ts Grated nutmeg
      6 c  Water                             1/4 ts Ground cloves
      1 ts Salt                              1/4 c  Roughly chopped onion
      1 lb Chicken livers                      1 sm Garlic clove
           Tiny pinch of cayenne pepper      1/4 c  Calvados
    1/2 lb (2 sticks) sweet butter           1/2 c  Dried currants
 
  1.  Add celery and peppercorns to 6 cups water in a saucepan. Add the salt
  and bring to a boil. Reduce heat and simmer for 10 minutes.
  
  2.  Add chicken livers and simmer very gently for about 10 minutes; livers
  should still be pink inside (slightly).
  
  3.  Drain; discard celery and peppercorns, and place livers in the bowl of
  a food processor fitted with a steel blade. Add remaining ingredients
  except currants and process until well blended and very smooth.
  
  4.  Scrape into a bowl, stir in currants, and transfer pate to a 3-4 cup
  crock or terrine. Smooth the top of the pate, cover, and refrigerate at
  least 4 hours. Allow the pate to stand at room temp for about 30 minutes
  before serving.
  
  About 3 cups pate, or 8+ servings
  
  Source:  The Silver Palate Restaurant, NYC
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Aioli Platter
 Categories: Mom's best, Appetizers
      Yield: 12 servings
 
      1    Double batch Aioli sauce            1 lb Carrots, cut into 2" pieces
      6 sm Artichokes, trimmed, boiled,        3 lb Cauliflower, in florets
           And chokes removed                  1 lb Chick peas, cooked
      7 lb Cod, poached                        3 lg Red or green peppers, sliced
      1 lb Carpaccio (thinly sliced            1 pt Cherry tomatoes
           -and pounded raw beef tender        1 lb Zucchini, sliced
           -loin                               1 lb Small potatoes, cooked
    1/2 lb Snow peas, trimmed, blanced         6    Eggs, sliced in half(cooked)
           -and refreshed in cold water        4 tb Capers
    1/2 lb Green beans, same as above        1/2 c  Chopped parsley
 
  1.  Spoon some of the aioli sauce into the center of each artichoke.
  
  2.  Place an aioli-filled artichoke in the middle of each plate, and
  arrange the cod, carpaccio, prepared vegetables, and eggs around it in a
  spoke-like fashion, making sure each plate has some of all. Sprinkle with
  parsley and capers.
  
  Makes 12 servings
  
  Source:  The Silver Palate Cookbook
  =======================================================================
  
                                  AIOLI SAUCE
  
  8-10   garlic cloves, peeled               2 egg yolks, room temp salt and
  freshly ground pepper             juice of 1 lemon 1 t Dijon mustard 1 1/2
  c oil (half olive,
                                              half peanut) at room temp
  1.  Puree garlic in a food processor or blender. Whisk the egg yolks in a
  small bowl until light and smooth, and add to the garlic. Add salt and
  pepper to taste, lemon juice, and mustard, and process to a smooth paste.
  
  2.  With the machine still running, add the oil, very slowly, into the
  mixture in a constant, steady stream, blending constantly. Con- tinue the
  blending until you obtain a thick, shiny, firm sauce. Transfer to a storage
  container, cover with plastic wrap, and refrigerate until ready to use.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Quesadillas
 Categories: Mom's best, Mexican
      Yield: 8 servings
 
      6    6" flour tortillas                  1 ts Oil
      1    8 oz pkg. shredded cheddar               Red or green salsa
           Or Monterey jack cheese                  Slivered or sliced olives
      1 cn Diced green chili peppers,               Sour cream
           Drained (4 oz)                           Jalopeno peppers
 
  1.  To pan fry tortillas, sprinkle 3 of the tortillas with cheese and
  peppers. Top with remaining 3 tortillas. Brush a large skillet or griddle
  with oil. Heat skillet or griddle till a drop of water sizzles. Cook
  quesadillas, one at a time, over medium heat about 4 minutes (total) or
  till cheese is melted and tortillas are light brown, turning once.
  
  2.  To bake quesadillas, brush one side of the 3 tortillas with some oil.
  Place tortillas, oiled side down, on a baking sheet. Top with cheese,
  peppers, and remaining tortillas, and brush with remaining oil. Bake at
  450F for 6 minutes, or until light brown.
  
  3.  To serve, cut each quesadilla in thirds, and top with sour cream,
  salsa, olives and jalopeno peppers, if desired.
  
  Nutritional information:  84 calories each serving, 5 g fat, 15 mg chol, 4
  g prot., 5 g carbo, 121 mg sodium.
  
  ======================================================================
  
  VARIATIONS:
  
  Vegetable Quesadillas:  For filling, in a 1 qt. microwavable casserole
  combine 3/4 cup finely chopped broccoli, 1/4 cup shredded carrot, 1/4 cup
  sliced green onion, and 2 T water. Cover; cook on high for 2-4 minutes.
  Drain. Prepare the quesadillas as above except substitute the vegetable
  mixture for the peppers. Cook, and serve as directed.
  
  Chicken-Jicama Quesadillas:  Prepare the quesadillas as directed, except
  substitute 1/2 cup rinsed and drained black beans for the peppers. Lightly
  mash the beans, stir into the cheese. Spread the mixture on top of three of
  the tortillas. Top with 1/2 cup finely chopped, cooked chicken; 1/2 cup
  finely chopped, peeled jicama, and 2 T sliced green onion. Top with the
  remaining tortillas, cook and serve as directed.
  Nutritional information:
  
  Vegetable:  86 cal Chicken: 101 cal
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pork Medallions with Port Sauce
 Categories: Main dish, Mom's best, Meats
      Yield: 6 servings
 
      2 lb Pork tenderloin, trimmed            2 tb Olive oil
           Salt and pepper to taste            1 c  Chicken stock
           Flour, as needed                    1 c  Port wine
      2 tb Unsalted butter or margarine   
 
  1.  Slice the tenderloin crosswise into medallions 1/2" thick. Sprinkle
  both sides with salt and pepper, and then dredge each in the flour to coat,
  shaking off any excess.
  
  2.  Heat the butter and oil in a heavy skillet at medium high. Saute the
  medallions in small batches until browned, 1 minute per side. Turn only
  once. Remove each batch to an ovenproof serving dish; keep warm in a 225
  degree oven.
  
  3.  Prepare the sauce:  put the skillet, with the meat drippings, on a high
  heat; add the chicken stock and wine. Bring to a boil, scrap- ping and
  stirring until some of the broth evaporates. Keep cooking the sauce until
  thick enough to coat the back of a spoon, about 6-8 minutes.
  
  4.  Serve the meat with the sauce spooned over the top of each medal- lion.
  
  Per 4 ounce serving:  347 calories
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Skillet Corn and Chicken
 Categories: Main dish, Mom's best, Poultry
      Yield: 4 servings
 
      1 tb Margarine                         1/2 c  Milk
      4    Skinless,boneless chicken           2 c  Broccoli florets
           Breast halves                     1/2 c  Shredded cheddar cheese
      1 cn Campbell's Golden Corn Soup       1/8 ts Pepper
 
  1.  In skillet, in hot margarine, cook chicken 10 minutes or until browned.
  Remove; set aside. Spoon off fat.
  
  2.  In skillet, combine remaining ingredients. Heat till boiling. Return
  chicken to skillet.
  
  3.  Cover; cook over low heat 10 minutes or until chicken is no longer pink
  and broccoli is tender-crisp; stirring often. Garnish with tomato wedges
  and fresh thyme, if desired.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Low Cal Crab Dip
 Categories: Mom's best, Dips
      Yield: 3 servings
 
    1/2 c  Low fat sour cream                1/4 ts Hot sauce
      2 tb Low fat margarine                   1    8 oz tub lo fat cream cheese
      1 tb Skim milk                           1 c  4 oz shredded lo fat cheddar
      1 tb Horseradish                              Cheese (sharp)
    1/2 ts Dry mustard                       1/2 lb Fresh lump crabmeat, drained
    1/2 ts Worcestershire sauce              1/8 ts Paprika
 
  1.  Position knife blade in food processor; add first 8 ingredients.
  Process until smooth. Spoon mixture into a bowl; stir in cheese and crab.
  Cover and chill. Sprinkle with paprika; serve with unsalted crackers or
  vegetables. Makes: 3 1/2 cups Calories per 1 tablespoon: 18 (fat, .9 gram)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Orange Roughy Veracruz
 Categories: Main dish, Mom's best, Fish, Low-cal
      Yield: 4 servings
 
      2 ts Olive oil                                Stewed tomatos w/jalapeno
      1 c  Sliced onion                             Peppers undrained
      2 cl Garlic, minced                      4    4 oz pieces orange roughy
      1 c  Yellow bell pepper rings                 Dash of garlic powder
      1 cn (14.5 oz) mexican-style                  Dash of ground red pepper
 
  1.  Heat oil in a large nonstick skillet over medium heat. Add onion and
  garlic, saute 7 minutes or until tender. Add peppers and tomatos; cook over
  medium-high heat 3 minutes. Add fish; sprinkle with garlic powder and
  pepper. Cover and reduce heat, simmer 5 minutes.
  
  2.  Turn fish over. Cover and simmer an additional 5 minutes or until fish
  flakes with a fork. Transfer to individual serving plates, reserving
  cooking sauce in skillet. Keep fish warm.
  
  3.  Place skillet with cooking sauce over medium-high heat, and cook 3
  minutes or until thickened. Serve sauce over fish.
  
  Calories:  149 per serving
  
  Source:  Cooking Light Magazine, May-June 1993
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chicken Caesar Salad
 Categories: Mom's best, Salads, Low-cal
      Yield: 7 servings
 
      4    1 oz. slices French bread           1 tb Olive oil
           Vegetable cooking spray             1 ts Anchovy paste
    1/2 ts Garlic powder                     1/4 ts Fresh ground pepper
      2 lb Boneless chicken breasts            5 cl Garlic
    1/3 c  Fresh lemon juice                   9 c  Romaine lettuce
    1/4 c  Red wine vinegar                  1/4 c  Grated parmesan cheese
 
  1.  Trim bread crusts and discard.Cut bread into 1 inch cubes. Place cubes
  in a single layer on a baking sheet. Coat cubes with cooking spray;
  sprinkle with garlic powder; toss well. Bake at 350F for 15 minutes or
  until lightly browned and set aside.
  
  2.  Coat a large nonstick skillet with cooking spray; place over med- high
  heat until hot. Add chicken halves; saute 6 minutes on each side or until
  well done. Remove chicken from skillet; let cool. Cut chicken across the
  grain into thin slices; set aside.
  
  3.  Combine lemon juice and next 5 ingredients in container of an electric
  blender. Cover and process until smooth. Add 1/4 cup of the lemon juice
  mixture to the chicken; toss gently to coat.
  
  4.  In a large salad bowl, place the lettuce. Drizzle remaining lemon juice
  mixture over lettuce and toss well. Add the chicken mixture and cheese, and
  toss gently to coat. Serve with croutons.
  
  Calories per 1 1/2 cup serving:  257
  
  Source:  Cooking Light Magazine, May-June 1993
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Potato Cheese Soup
 Categories: Mom's best, Soups
      Yield: 6 servings
 
      4 tb Sweet butter                        2 lg Potatoes, peeled & cubed
      2 c  Finely chopped yellow onions        1 c  Chopped fresh dill
      2 c  Peeled and chopped carrots          2 c  Grated cheddar cheese
      6    Parsley sprigs                           Salt & pepper to taste
      5 c  Chicken stock                  
 
  1.  Melt butter in soup pot. Add onions and carrots and cook over low heat
  covered until vegetables are tender and lightly colored about 25 minutes.
  
  2.  Add parsley, stock, and potatoes, and bring to boil. Reduce heat, cover
  and simmer until potatoes are very tender, about 30 minutes.
  
  3.  Add dill, remove soup from heat, and let it stand covered for 5
  minutes.
  
  4.  Pour soup through a strainer and transfer the solids to the bowl of a
  food processor fitted with a steel blade. Add 1 cup of the stock and
  process until smooth.
  
  5.  Return pureed soup to the pot and add additional cooking liquid (about
  3-4 cups) until the soup reaches the desired consistency.
  
  6.  Set over low heat, and add salt and pepper, and gradually stir in the
  grated cheese. When all the chees is melted, serve immediately.
  
  Garnish with croutons.
  
  Source:  The Silver Palate Cookbook
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Curried Cream of Chicken Soup
 Categories: Soups
      Yield: 4 servings
 
      6 tb Sweet butter                        1    Chicken, 3 pounds, quartered
      2 c  Finely chopped yellow onions      1/2 c  Long grain rice
      2    Carrots, peeled & chopped           1 c  Half and half
      2 tb Curry powder or more               10 oz Frozen peas, defrosted
      5 c  Chicken stock                            Salt and pepper to taste
      6    Parsley sprigs                 
 
  1.  Melt the butter in a pot. Add onions and carrots and curry powder and
  cook over low heat, covered, until vegetables are tender, about 25 minutes;
  stir occasionally.
  
  2.  Add the stock, parsley, chicken, and rice. Bring soup to a boil, reduce
  heat, and cover. Cook at a simmer for 25-30 minutes, or until chicken is
  done.
  
  3.  Cool chicken in stock. Remove meat from the bones, and dice it. Reserve
  the meat.
  
  4.  Pour the soup through a strainer and put the solids in a food processor
  bowl. Add 1 cup of the liquid and process until smooth. Reserve the rest of
  the liquid.
  
  5.  Return pureed soup to the pot and add the half and half. Stir in
  additional cooking stock, about 4 cups, until soup reaches desired
  consistency.
  
  6.  Add reserved diced chicken and defrosted peas and simmer for 15
  minutes, or until peas are done. Season to taste, and serve.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Spaghetti With Oil and Garlic
 Categories: Mom's best, Italian
      Yield: 6 servings
 
     12 cl Garlic                          1 1/2 c  Chicken stock
    1/4 c  Olive oil                           1 c  Chopped parsley
      4 qt Water                                    Black pepper, fresh ground
  1 1/2 tb Salt                                     Grated Parmesan cheese
      1 lb Spaghetti                      
 
  1.  Peel garlic cloves. Mince 6 of them and set aside. Slice the remaining
  garlic.
  
  2.  Heat the oil in a small skillet. Add sliced garlic and cook over medium
  heat stirring occasionally, until golden brown.
  
  3.  Bring 4 quarts of water to a boil. Stir in salt, add spaghetti and cook
  until firm yet tender. Do not over cook. Drain, and transfer to a pot.
  
  4. Add the chicken broth to the past and simmer until most of the broth has
  been absorbed.
  
  5. Stir in the garlic and oil mixtrue, then the minced garlic and parsley.
  Toss thoroughly.
  
  6. Divide the pasta among heated plates, pour any remaining broth over the
  pasta, and served immediately accompanied by lots of grated cheese and
  freshly ground black pepper.
  
  Source:  Silver Palate Cookbook
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pasta ala Puttanesca
 Categories: Main dish, Mom's best, Italian
      Yield: 4 servings
 
      1 lb Spaghetti, linguini, or           1/2 c  Tiny black Nicoise olives
           Other pasta of your choice        1/4 c  Drained capers
      2 cn Peeled italian tomatoes             4 cl Garlic, peeled and minced
    1/4 c  Olive oil                           8    Anchovie filets, chopped
      1 ts Oregano                           1/2 c  Chopped parsley
    1/8 ts Dried red pepper flakes             2 tb Salt
 
  1.  Bring 4 quarts water to a boil; add salt and stir in spaghetti. Cook
  until tender but still firm. Drain, and transfer to heated plates.
  
  2.  While spaghetti is cooking, drain the tomatoes, cut them cross- wise
  into halves, and squeeze out as much liquid as possible. Combine tomatoes
  and olive oil in a skillet and bring to a boil. Keep the sauce at a full
  boil and add remaining ingredients except pasta, one at a time, stirring
  frequently.
  
  3.  Reduce heat and continue to cook for a few minutes, or until sauce has
  thickened to your liking. Serve immediately over hot pasta and garnish with
  additional parsley.
  
  Source:  The Silver Palate Cookbook
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pasta Carbonara
 Categories: Main dish, Mom's best, Italian
      Yield: 4 servings
 
      1 lb Thick-sliced bacon, diced         1/3 c  Chopped Italian parsley
      2 tb Salt                                     Grated Parmesan cheese
      1 lb Linguini                                 Fresh ground pepper to taste
      3    Eggs                           
 
  1.  Saute the bacon in a small skillet until crisp. Remove with a slotted
  spoon and drain well on a paper towel.
  
  2.  Boil the water and cook linguini until firm and tender.
  
  3.  Meanwhile, beat the eggs thoroughly in a large bowl suitable for
  serving. Have the cooked bacon and the chopped parsley ready at hand.
  
  4.  When the pasta is done, drain it immediately in a colander, and pour
  into the bowl of eggs and immediately begin tossing it. As the strands of
  pasta become coated with the beaten eggs, their heat will cook the eggs.
  
  5.  Sprinkle the bacon and parsley on, and serve immediately. This is great
  with lots of freshly grated Parmesan cheese and freshly ground black
  pepper.
  
  Source:  The Silver Palate Cookbook
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Crunchy Taco Chip Chicken
 Categories: Main dish, Poultry, Low-cal
      Yield: 4 servings
 
      4    3 oz skinless chickn breasts    1 1/2 c  Stewed tomatoes
      1 c  Chopped scallions or onions         4    Taco shells, crushed coarse
      1 c  Chopped red pepper                 20 sm Pimento-stuffed olives, chop
    1/2 c  Chopped celery                           -ped
      1 tb + 1 t local margarine           1 1/2 oz Shredded cheddar cheese
 
  1.  In a 1 1/2 quart casserole, arrange chicken breasts with thicker parts
  toward outside of the dish. Cover and microwave on high 8-10 minutes, until
  chicken is thoroughly cooked. Remove chicken to plate and set aside.
  
  2.  In the same casserole, combine scallions (onions), pepper, celery and
  margarine; microwave on high 3-4 minutes, stirring once, until vegetables
  are tender. Add tomatoes; microwave on high 5-7 minutes, until slightly
  thickened.
  
  3.  Arrange chicken on top of tomato mixture; sprinkle evenly with coarsely
  crushed taco chips, cheese and olives. Microwave on high 2 minutes, until
  cheese melts.
  
  Serve with rice and a salad.
  
  Each serving provides:  1 fat, 2 1/2 proteins, 2 vegetables, 1/2 bread. Per
  serving:  351 calories.
  
  Source:  Weight Watchers Magazine, June 1993
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Crispy Coconut Shrimp
 Categories: Main dish, Fish
      Yield: 4 servings
 
     24 md Shrimp                            3/4 c  Flour
    1/2 ts Garlic and herb seasoning           1    Egg, well beaten
    1/4 ts Black pepper                      1/4 c  Shredded coconut
 
  1.  Preheat oven to 425F. Spray large baking sheet with nonstick spray.
  
  2.  Sprinkle shrimp evenly with seasoning blend and pepper. Place flour,
  egg, and coconut in three small separate bowls. Dip shrimp first in egg,
  the flour, then back in egg, then in coconut. Arrang shrimp on baking
  sheet.
  
  3.  Bake 12-15 minutes or until golden and crisp.
  
  Great served along with low-calorie, warmed orange marmalade as a dipping
  sauce.
  
  Each serving provides: 1 1/2 protein, 1 bread, 15 calories. Per serving:
  173 calories
  
  Source:  Weight Watchers Magazine, June 1993
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Chip-Oatmeal Cookies
 Categories: Mom's best, Low-cal, Cookies, Desserts
      Yield: 12 servings
 
    1/2 c  Lo cal margarine                    1 ts Baking soda
    1/2 c  Unsweetened applesauce              1 ts Vanilla
    1/2 c  Packed dark brown sugar         2 1/4 c  Flour
      2 tb Thawed frozen apple juice       4 1/2 oz Quick oats
           -concentrate                      1/4 ts Salt
    1/4 c  Boiling water                       2 oz Semisweet chocolate chips
 
  1.  Preheat oven to 350F. Spray large baking sheet with nonstick spray.
  
  2.  In a large bowl, with mixer on high, beat margarine, applesauce, brown
  sugar and apple juice concentrate until light and fluffy (note mixture may
  appear to be curdled).
  
  3.  In a small bowl, combine boiling water, baking soda, and vanilla and
  beat into margarine mixture.
  
  4.  In large bowl, combine flour, oats, and salt. Gradually add to
  margarine mixture, beating well after each addition. Add chocolate chips.
  
  5.  Drop by rounded teaspoonsful onto prepared baking sheet, making 48
  cookies. Bake 10-12 minutes until golden brown. Cool completely on rack.
  
  Each serving provides:  1 fat, 1 1/2 bread, 65 calories Per serving: 226
  calories
  Source:  Weight Watchers Magazine, June 1993
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Basil, Potato and Egg Salad
 Categories: Mom's best, Salads, Low-cal
      Yield: 4 servings
 
      1 lb 4 oz red new potatoes,              2 ts Dijon or spicy brown mustard
           -scrubbed and quartered             1 ts Basil
    3/4 c  Nonfat plain yogurt               1/4 ts Salt
    1/4 c  Minced scallions                  1/8 ts White pepper
      2 tb +2 t low cal mayonnaise             2 lg Hard cooked eggs, chopped
      1 tb Cider or red wine vinegar           2 sl Cooked turkey bacon crumbled
 
  1.  In a large saucepan, over high heat, bring potatoes and enough water to
  cover to a boil. Reduce heat to low, and simmer 15-20 min. Drain potatoes;
  let cool to room temperature.
  
  2.  Meanwhile, in a medium bowl, compine yogurt, scallions, mayonaise,
  vinegar, mustard, basil, salt and pepper. Fold in eggs and bacon. Add
  potatoes, and toss gently to coat. Cover and refrigerate at least 2 hours
  before serving.
  
  Each serving provides:  1 fat, 1/2 protein, 1 bread, 40 calories Per
  serving:  227 calories
  
  Source:  Weight Watchers Magazine, June 1993
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Crustless Chili Quiche
 Categories: Mom's best, Cheese/eggs, Low-cal
      Yield: 1 servings
 
      4 lg Eggs                                1 c  Nonfat cottage cheese
      3 tb Flour                           1 1/2 oz Shredded MontereyJack cheese
      2 tb +2 t low fat margarine,           1/4 c  Chopped green chiles, canned
           -melted                             1 tb Grated Parmesan cheese
      1 tb Dijon mustard                     1/4 c  Drained chopped roasted red
    1/4 ts Salt                                     -pepper
      3 dr Red pepper sauce               
 
  1.  Preheat oven to 350F. Spray a 9" pie plate with nonstick spray.
  
  2.  In a medium bowl, lightly beat eggs. Whisk in flour, margarine,
  mustard, salt and pepper sauce. Stir in cottage cheese, Monterey Jack
  cheese, chilies, and red pepper. Spoon mixture into prepared pie plate;
  sprinkle with Parmesan cheese.
  
  3.  Bake 20-30 minutes, until filling is set and top is golden. Let stand
  10 minutes before cutting into quarters.
  
  Per serving:  1 fat, 2 proteins, 30 cal. Each serving provides: 232
  calories
  
  Source:  Weight Watchers Magazine, June 1993
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Eggplant-Macaroni Bake
 Categories: Main dish, Mom's best, Low-cal
      Yield: 4 servings
 
      6 oz Elbow macaroni                      2 c  Sliced eggplant, 1/2" thick
      2 tb Grated Parmesan cheese              2 md Sliced tomatoes, 1/2" thick
      2 tb Minced scallions                  1/2 ts Basil
      1 tb + 1 t. olive oil                    3 oz Shredded cheddar cheese
    1/4 ts Black pepper                      1/4 ts Paprika
 
  1.  In a large pot of boiling water, cook macaroni 8-10 minutes, just until
  tender. Drain, and reserve 1/4 cup of the cooking liquid. Place cooking
  liquid in a large bowl, stir in Parmesan cheese, scal- lions, oil, and
  pepper. Add macaroni, toss well to mix. Set aside.
  
  2.  Spray large nonstick skillet with spray. Add eggplant; cook 2-3 minutes
  on each side, until tender.
  
  3.  Preheat oven to 400F. Spray an 8" square pan with nonstick spray. Layer
  half the tomatoes and eggplant in pan; sprinkle with basil. Spread macaroni
  on top; layer remaining tomato and eggplant over macaroni. Sprinkle with
  cheddar cheese and paprika. Bake 20-25 min., until bubbly.
  
  Each serving provides:  1 fat, 1 protein, 2 vegetables, 2 breads, 15
  calories.
  
  Per serving:  324 calories
  
  Source:  Weight Watchers Magazine, June 1993
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Brigitte's Shrimp or Tuna Mousse
 Categories: Casseroles, Mom's best, Fish
      Yield: 6 servings
 
      2 tb Mayonnaisse                       1/2 c  Celery, finely chopped
    1/2 c  Water                               1 tb Onion, grated
      1 cn Tomato soup                         1 ts Worchestershire Sauce
      1 pk 8 oz cream cheese                 1/4 ts Salt
      1 ts Paprika                             1 pk Unflavored gelatin in
      1 lb Shrimp or 2 sm cns tuna                  Water as directed
    1/4 c  Peppers, finely chopped        
 
  Soak gelatin in water. Heat undiluted sop; add gelatin and stir well until
  dissolved. Mash cream cheese; add to soup and continue to heat until cheese
  is dissolved. Cool. Fold in mayonaisse, shrimp or tuna, and vegetables and
  seasonings. Mix well and put into a well-oiled mold. Enjoy! Source:
  Brigitte Sealing, Watertown, NY
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Brigitte's Tuna Burgers
 Categories: Fish, Mom's best, Sandwiches
      Yield: 3 servings
 
      6 sl Turkey bacon                        1 ts Mustard
      1    Egg                               1/3 c  Lo fat mayonnaisse
      2 cn 7 oz ea tuna, undrained             1 tb Minced onion
      6    Tomato slices                       3    Hamburger buns
 
  Cook bacon; beat egg; add tuna, mustard, mayonnaisse, onion, bread crumbs,
  and mix well. Spoon onto bottom halves of buns. Broil 6" away from the heat
  till brown; about 6 minutes. Top each with a tomato slice and two pieces of
  bacon. Cover with top of buns which you have toasted lightly before
  
  Source: Brigitte Sealing, Watertown, NY
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Sunshine Cake
 Categories: Mom's best, Cakes, Desserts
      Yield: 8 servings
 
      2 md Oranges                             3    Eggs
      1 pk Lemon cake mix                           Cool whip
    1/3 c  Vegetable oil                  
 
  1. Heat oven to 350F.
  
  2. Grease 13 x 9 x 3 pan, and set aside. Grate peel and squeeze juice from
  oranges. Add enough water to orange juice to measure 1 cup.
  
  3. Beat cake mix (dry), 1 tablespoon orange peel, oil, eggs, and juice in
  large bowl for 30 seconds on low speed, then on medium speed for 2 minutes.
  Pour into pan.
  
  4. Bake 30-35 minutes or until cake springs back when lightly touched.
  Cool. Serve with cool whip, whipped cream and if desired, sprinkle with
  remaining orange rind.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Decadent Chocolate Cake
 Categories: Mom's best, Cakes, Desserts
      Yield: 12 servings
 
      1 c  Boiling water                       1 ts Baking soda
      3 oz Unsweetened chocolate             1/2 c  Sour cream
      8 tb Sweet butter (1 stick)              2 c  Less 2 T flour
      1 ts Vanilla                             1 ts Baking powder
      2 c  Sugar                                    Chocolate frosting*
      2    Eggs, separated                          *see below
 
  1.  Preheat oven to 350F. Grease a 10" tube pan.
  
  2.  Pour boiling water over chocolate and butter; let stand until melted.
  Stir in vanilla and sugar, then whisk in egg yolks, one at a time, until
  blended well.
  
  3. Mix soda and sour cream and whisk into chocolate mixture.
  
  4. Mix flour and baking powder well, and add to batter, mixing thoroughly.
  
  5. Beat egg whites until stiff but not dry. Stir in a quarter of the egg
  whites thoroughly into the batter. Scoop the remaining egg whites on top of
  the batter and gently fold in.
  
  6. Pour batter into prepared pan. Set on the middle rack of the oven and
  bake for 40-50 min. or until the edges have pulled away from the pan and
  the cake tester inserted comes out clean. Cool in pan for 10 minutes;
  unmold and cool completely before frosting.
  
  =============================Chocolate Frosting======================
  
  2   T   sweet butter                    3/4 c semisweet chocolate chips 6 T
  heavy cream                     1 1/4 c confectioners sugar 1 t vanilla
  
  Place all ingredients in a heavy saucepan and whisk until smooth over low
  heat. Cool slightly; add more sugar if necessary. Spread on cake while
  frosting is still warm.
  
  Source:  Silver Palate Cookbook
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Lord and Taylor's Scotch Broth
 Categories: Mom's best, Soups
      Yield: 8 servings
 
      3 lb Breast of Lamb w/bone, or           2    Carrots, peeled and diced
           Stewing lamb                        1    White turnip, peeled/diced
      8 c  Cold water                          2    Ribs celery, diced
    1/2 c  Pearl barley                        1    Onion, diced
      2 tb Butter                                   Salt & pepper to taste
 
  1. In a large stockpot, cover the lamb with cold water; bring to a boil.
  Add the barley, partially cover the pot, and simmer until the meat and
  barley is tender, 1 1/2 hours. Add more water to adjust for evaporation;
  skim the surface of the soup as necessary..
  
  2. Remove the meat from the broth. Cut the meat away from the bone, discard
  the bones, and return the meat to the soup.Continue simmering the soup.
  
  3. In a skillet, melt the butter over medium heat. Add the carrots, turnip,
  celery, and onion and cook stirring often for 10 minutes.
  
  4. Add the vegetables to the soup. Simmer until the vegetables are tender,
  about 10 minutes more. Season with salt and pepper to taste.
  
  Source: New York Cookbook, Molly O'Neill, 1993
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Al's Seafood Bisque - from Al's Soup Kitchen, NYC
 Categories: Mom's best, Soups, Desserts
      Yield: 6 servings
 
      2 c  Dry white wine                      4 c  Heavy whipping cream
      1    Bay leaf                            1 c  Milk
      1    Onion, roughly chopped              1 ts Dried thyme
      1 cl Garlic                              1 tb Minced fresh parsley
      2    Ribs celery                       1/4 ts Dried rosemary
      1    Lobster (1- 1 1/2 lb)               1 c  Fresh spinach, chopped
     12 md Shrimp in the shell               1/2 c  Grated carrot
     24    Mussels, well scrubbed                   Salt & pepper to taste
     12    Sea scallops                      1/2 ts Fresh lemon juice
 
  1. Combine the white wine, bay leaf, onion, garlic, and celery in a large
  stockpot over medium heat. Bring to a boil. Add the lobster, cover the pot
  and steam for 10 minutes. Remove the lobster.
  
  2. Add the shrimp, cover the pot, and steam for 5 minutes. Remove the
  shrimp with tongs.
  
  3. Add the mussels, cover the pot and steam until they open, about 5
  minutes. Remove the mussels with tongs, extract the meat, and discard the
  shells. Discard any that do not open.
  
  4. Add 2 cups water to the liquid in the pot, bring to a boil, and then add
  the scallops. Cover the pot and steam for 3 minutes. Remove the scallops
  with tongs.
  
  5. Extract the lobster meat, reserving the shells. Peel and devein the
  shrimp, reserving the shells. Chop the meats into bite-sized portions;
  cover and set aside.
  
  6. Return the seafood shells to the pot of broth and add 2 cups water.
  Bring to a boil, and then reduce the heat and simmer for 30 minutes. Strain
  the broth and return to the pan.
  
  7. Bring the broth to a simmer over low heat. Add the cream, milk, thyme,
  parsley and rosemary and simmer until the mixture thickens slightly, 5
  minutes. Add the lobster, shrimp, mussels, and scallops and simmer for 2
  minutes. Stir in the spinach and carrots and simmer another 2 minutes just
  to wilt the spinach. Season with salt and pepper, and stir in the lemon
  juice. Serve hot.
  
  Serves 6.
  
  Source: The New York Cookbook, Molly O'Neill, 1993
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Polish Corn Bread
 Categories: Mom's best, Breads
      Yield: 2 servings
 
           SOURDOUGH STARTER:              5 1/2 c  Rye flour
      2 c  Cold water                      5 1/2 c  All purpose flour
      6 c  Rye flour                           2 tb Salt
      1 ts Active dry yeast                    4 pk Dry yeast dissolved in 1/4
           ============================             -cup warm water (105-110F)
           BREAD:                            1/4 c  Ground cornmeal
      4 c  Warm water (105-110 F)              2 ts Caraway seeds
 
  1. Start sourdough starter at least 3 days before baking: Combine the cold
  water, rye flour, and yeast in a bowl. Mix well; it will be lumpy. Pour the
  mixture in a clean bowl, cover with a cloth, and refrigerate for 3 days.
  
  2. Remove the starter from the refrigerator 2 hours before beginning to
  make the bread.
  
  3. Transfer the starter to a large bowl and add the warm water, yeast,
  flours, salt, cornmeal and caraway seeds and mix until smooth, 5 minutes.
  
  4. Divide the dough in half. Shape into 2 even rounds. Place each round in
  a lightly greased bowl, cover with a clean cloth, and set aside to rise in
  a warm place until doubled in size, about 1-2 hrs.
  
  5. Place a roasting pan on the bottom of the oven and fill with hot water.
  Preheat the oven to 400F. Sprinkle a baking sheet with corn- meal.
  
  6. Dampen your hands and reshape the bread into even round mounds. Place
  the loaves on a prepared baking sheet. Bake the bread until crusty, about 2
  hours. If the water in the roasting pan runs low during the baking,
  replenish it to provide the bread with steam heat. Cool, or serve warm.
  
  Makes 2 large loaves.
  
  Source:  New York Cookbook, Molly O'Neill, 1993
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Spring Street Prosciutto Bread
 Categories: Mom's best, Breads
      Yield: 2 servings
 
  2 1/2 ts Active dry yeast                1 1/2 ts Salt
      1 c  Warm (105-110F) water             1/2 ts Black pepper
      2    Eggs                                1 c  Fresh Parmesan cheese
      2 tb Olive oil                           2 c  Minced prosciutto
  3 1/4 c  Flour                                    Cornmeal for dusting
 
  1. Dissolve the yeast in the warm water in a large mixing bowl and set
  aside for 15 minutes.
  
  2. Stir in the eggs and oil. Combine 3 cups of the flour with the salt and
  pepper, and stir into the yeast mixture. Knead to combine adding more
  flour, a little at a time, to make a firm dough.
  
  3. Combine the parmesan cheese and the prosciutto and lightly dust with
  flour. Work the misture into the dough. Turn the dough out onto a floured
  board and knead until smooth, 10 minutes. Return the dough to a well-oiled
  bowl, cover, and set aside to rise in a warm place until doubled in size,
  about 2 hours.
  
  4. Punch down the dough and knead for 3 minutes. Divide the dough in half.
  Form each half into a oblong loaf. Sprinkle 2 baking sheets with cornmeal
  and place a loaf on each. Set aside to rise until doubled in size, about 1
  hour.
  
  5. Line the oven with wet baking tiles, stones or trays of terra-cotta
  chips and preheat to 425F.
  
  6. Using a razor, make 6 slashes diagonally across the top of each loaf.
  Bake until golden, about 40 minutes, spraying with a plant mister every 5
  minutes for the first 15 minutes of baking. Cool on a wire rack.
  
  Makes 2 loaves.
  
  Source: New York Cookbook, Molly O'Neill, 1993
  
  From: D&G Bakery, Spring Street, Manhatten
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Lowfat Fettuccine Alfredo
 Categories: Low-cal, Italian
      Yield: 1 servings
 
      1 lb Fettuccine                          1 ts Garlic powder,optional
    1/2 c  Nonfat cottage cheese               1 ts Onion powder,optional
    1/2 c  Evaporated skim milk                2 ts Parsley;minced
    1/2 ts Arrowroot or rice flour                  Grated parmesan cheese
           ;salt                                    --as garnish
           ;pepper                        
 
  Cook fettuccine and drain.  Meanwhile, combine cottage cheese, skim mild,
  arrowroot, salt and pepper, and garlic and onion powders if desired, in a
  blender. puree until smooth. Transfer mixture to a heavy skillet or
  saucepan, add parsley and warm over medium-low heat for 10 minutes. Do not
  let sauce boil. Remove from heat and pour over hot, drained noodles.
  Sprinkle with parmesan.
  
  Variations:  use tomato or spinach fettuccine, and garnish with sun- dried
  tomatoes and chopped fresh basil. Or lightly steam 1 cup broccoli florets
  for 3 to 4 min, until tender-crisp. Toss with sauce and hot pasta. Or saute
  3/4 cup sliced mushrooms in 2 tbs red wine. Toss with sauce and hot pasta.
  
  Per serving:  452 cal; 19g prot; 5g fat; 80g carb; 104mg chol; 424mg sod;
  0.4g fiber. From vegetarian Times Magazine MM by Kat ++++ ----- The "LaRK"
  (Cooking, WP51, Chatter)
  
   * Origin: "LaRK's" Kitchen (1:343/26.3)
  
   Msg:  7823 From: Lawrence Kellie To: All Subj: Very Trad. English Scones
  Date: 10 Feb 93  09:46:0 Hope you enjoy it, too.
  
  +++++---------- Recipe via Meal-Master (tm) v7.04 (*P)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Sweet-Potato Fritters
 Categories: Side dishes
      Yield: 6 servings
 
      1 lb Sweet potatoes; peeled and          3 lg Eggs
           -coarsely shredded                  3 tb Flour
      1 sm Onion; coarsely shredded                 Vegetable oil; for frying

------------------------NUTRITIONAL INFORMATION/SERV------------------------
        x  157 calories                          x  5 g fat
        x  5 g protein                           x  106 mg cholesterol
        x  23 g carbohydrate                     x  217 mg sodium
 
  1.  Spread potatoes and onion on clean dish towel; roll up, twisting towel
  to extract excess moisture from vegetables.
  
  2.  In bowl, whisk eggs, flour, 1/2 t salt and 1/4 t pepper until smooth
  
  3.  In large nonstick skillet, heat 1/4 cup oil over medium-high heat.  Ad
  vegetables to batter; mix.  Spoon mixture into skillet, allowing heaping 1
  T for each fritter; with back of spoon, flatten slightly.  Fry, six
  fritters at a time, 4 minutes.  Turn; cook 2 to 4 minutes.  Drain on paper
  towels; keep warm while frying remaining fritters, adding more oil if
  necessary.
  
  From:  McCall's August 1993 Happy Charring
  
  ~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3)
  
  |OLX$SOM| BBS: SWCREATE Conference: 46,COOKING Number: 38878 Reply-to: 0
  Private: No Receipt: No Date: 1993-07-26,08:47 From: LAWRENCE KELLIE To:
  ALL Subject: RECIPE Flags:
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Melon, Hearts of Palm, and Prosciutto Salad
 Categories: Salads
      Yield: 4 servings
 
      8 c  Mesclun salad mix* or               2 c  Diced cantaloupe
           -4 oz bag mixed greens,           1/4 lb Prosciutto; thinly sliced
           -chilled                                 -or boiled ham cut into 2
     14 oz Hearts of palm; drained                  -inch pieces
           -cut into 1/2 inch slices         1/2 c  Red-wine vinaigrette

------------------------NUTRITIONAL INFORMATION/SERV------------------------
        x  240 calories                          x  16 g fat
        x  10 g protein                          x  13 mg cholesterol
        x  17 g carbohydrate                     x  467 mg sodium
 
  In salad bowl, combine first four ingredients.  Add dressing and toss.
  
  *Mesclun is a mixture of shoots and leaves from slightly bitter
  lettuces--endive, mache, arugula, dandeline and oak leaf.
  
  From:  McCall's August 1993 Happy Charring
  
  ~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3)
  
  |OLX$SOM| BBS: SWCREATE Conference: 46,COOKING Number: 38879 Reply-to: 0
  Private: No Receipt: No Date: 1993-07-26,08:48 From: LAWRENCE KELLIE To:
  ALL Subject: RECIPE Flags:
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Zucchini-Tomato Tian*
 Categories: Side dishes
      Yield: 8 servings
 
      4 tb Extra virgin olive oil              8 lg Plum tomatoes
      4 lg Onions; sliced                  1 1/2 lb Zucchini; small
      2 ts Thyme; fresh, chopped         

------------------------NUTRITIONAL INFORMATION/SERV------------------------
        x  120 calories                          x  7 g fat
        x  3 g protein                           x  0 cholesterol
        x  13 g carbohydrate                     x  212 mg sodium
 
  1.  Preheat oven to 375F.  In skillet, heat 1 T oil over medium heat.  Add
  onions; saute 10 minutes, or until tender.  Add 1 t thyme and 1/4 t each
  salt and pepper.
  
  2.  Cut each tomato lengthwise into 4 slices.  Slice zucchini crosswise
  into 1/2-inch diagonal slices.  Arrange tomate, zucchini and onion slices
  in rows across width of 2 1/2 qt shallo baking dish.
  
  3.  In small bowl, combine remaining 3 T oil, 1/2 t salt and 1/4 t pepper;
  mix.  Drizzle over vegetables.  Cover tightly with foil.  Bake 15 minutes;
  uncover.  Bake 30 minutes or until vegetables are tender; let stand 10
  miutes before serving.
  
  *Tian is the name of both a layered vegetable mixture and the baking dish
  it's cooked in, Provence, Franc.
  
  From:  McCall's August 1993 Happy Charring
  
  ~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3)
  
  |OLX$SOM| BBS: SWCREATE Conference: 46,COOKING Number: 38880 Reply-to: 0
  Private: No Receipt: No Date: 1993-07-26,08:48 From: LAWRENCE KELLIE To:
  ALL Subject: RECIPE Flags:
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Free-Form Apple Tart
 Categories: Desserts, Fruits
      Yield: 10 servings
 
     15 oz Refrigerated pie crusts;            3 tb Sugar
           -ready to bake                    1/8 ts Ground cinnamon
      4    Golden Delicious apples           1/4 c  Apricot jam

------------------------NUTRITIONAL INFORMATION/SERV------------------------
        x  287 calories                          x  13 g fat
        x  3 g protein                           x  0 cholesterol
        x  42 g carbohydrate                     x  347 mg sodium
 
  1.  Let pie crusts stand at room temperatureas package label directs;
  unfold and overlap by 4 inch to form an oval.  On floured work surface,
  roll with rolling pin to join; roll to a 19x22 inch oval.  Drape voer
  rolling pin; trasnfer to large baking sheet.  (Oval will be too long for
  sheet, but edges will be folded up for baking.)
  
  2.  Preheat oven to 425F.  Peel apples; core, leaving apples whole. Thinly
  slice crosswise; arrange in overlapping rows on pastry, leaving a 1 inch
  pastry border.  Fold border over apples, pressing gently.  In cup, combine
  sugar and cinnamon; sprinkle over apples.  Bake 40 minutes or until pastry
  is well-browned on bottom.
  
  3.  In saucepan, over low heat, melt jam.  Spread warm jam over apples.
  
  From:  McCall'sAugust 1993 Happy Charring
  
  ~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3)
  
  |OLX$SOM| BBS: SWCREATE Conference: 46,COOKING Number: 38881 Reply-to: 0
  Private: No Receipt: No Date: 1993-07-26,08:48 From: LAWRENCE KELLIE To:
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-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pesto Potato-Sausage Salad
 Categories: Salads
      Yield: 8 servings
 
  1 1/2 lb Red potatoes; small, halved         1 pt Cherry tomatoes; halved
           -or quartered if large              2 tb Red-wine vinegar
      1 lb Smoked hot sausage or             1/3 c  Prepared pesto
           -kielbasa                     

------------------------NUTRITIONAL INFORMATION/SERV------------------------
        x  260 calories                          x  15 g fat
        x  8 g protein                           x  23 mg cholesterol
        x  25 g carbohydrate                     x  524 mg sodium
 
  1.  In large skillet, combine potatoes with enough salted water to cover.
  Heat to boiling; simmer until tender. about 12 minutes.  Dain; place in
  large bowl.
  
  2.  Halve sausage lengthwise; cut crosswise into 1/2 inch diagonal slices.
   In skillet used to cook potatoes, saute' sausage over medium-heat until
  browned, about 10 minutes.  With slotted spoon, transfer to bowl with
  potatoes; add tomatoes.
  
  3.  In small bowl, combine vinegar, pesto, and 1/2 t freshly ground pepper;
  mix.  Add to potato mixture; toss.  Serve warm or at room temperature.
  
  From:  McCall's August 1993 Happy Charring
  
  ~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3)
  
  |OLX$SOM| BBS: SWCREATE Conference: 46,COOKING Number: 38882 Reply-to: 0
  Private: No Receipt: No Date: 1993-07-26,08:49 From: LAWRENCE KELLIE To:
  ALL Subject: RECIPE Flags:
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Turkey Saltimbocca
 Categories: Poultry
      Yield: 4 servings
 
      2 tb Unsalted butter                          -ham, halved
      2    Turkey cutlets; 3/8" thick          4 sl Muenster cheese
      4 sl Prosciutto; folded in half          8    Sage leaves, fresh, juliennd
           -or 2 thin slices of boiled   

------------------------HUTRITIONAL INFORMATION/SERV------------------------
        x  128 calories                          x  11 g fat
        x  8 g fat                               x  40 mg cholesterol
        x  0 carbohydrate                        x  295 mg sodium
 
  In large skillet, melt butter over medium-high heat.  Sprinkle cutlest with
  1/8 t pepper; add to hot butter, pepper side down.  Cook 1 minute. Turn
  over; top with prosciutto, cheese and sage.  Cover cook 1 minute or until
  cheese melts.
  
  From:  McCall's August 1993 Happy Charring
  
  ~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3)
  
  |OLX$SOM| BBS: SWCREATE Conference: 46,COOKING Number: 38884 Reply-to: 0
  Private: No Receipt: No Date: 1993-07-26,08:49 From: LAWRENCE KELLIE To:
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-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Roasted Snapper with Tomato Relish
 Categories: Fish
      Yield: 6 servings
 
      2 tb Tapenade; (olive paste,             6    Snapper fillets; skinned
           -available at speciality                 -3 1/4 lbs
           -food shops                         2    Tomatoes; seeded, diced
      1 tb Dijon mustard                       2 tb Fresh basil; chopped

------------------------NUTRITIONAL INFORMATION/SERV------------------------
        x  209 calories                          x  3 g fat
        x  40 g protein                          x  71 mg cholesterol
        x  3 g carbohydrate                      x  317 mg sodium
 
  1.  In cup, combine tapenade and mustard; mix well.
  
  2.  Preheat oven to 500F.  Grease jellyroll pan.  Fold ends of fillets
  under so each fillet forms a square; place in pan.  Spread tapenade mixture
  over fillets; bake 15 minutes or until cooked through.
  
  3.  Meanwhile, in medium bowl, combine tomatoes, basil and 1/4 t each salt
  and pepper; mix.  Spoon over fillets.
  
  From:  McCall's August 1993 Happy Charring
  
  ~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3)
  
  |OLX$SOM| BBS: SWCREATE Conference: 46,COOKING Number: 38885 Reply-to: 0
  Private: No Receipt: No Date: 1993-07-26,08:49 From: LAWRENCE KELLIE To:
  ALL Subject: RECIPE Flags:
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Herbed Spaghetti Squash with Mozzarella
 Categories: Vegetables
      Yield: 6 servings
 
      1 lg Spaghetti squash (3 lb)                  -cut into 1/4 inch dice
      4 tb Unsalted butter; cut in bits        1 c  Basil leaves; packed finely
      5 lg Cloves garlic; peeled, halve             -shredded
      4 oz Smoked or plain mozzarella    

------------------------NUTRITIONAL INFORMATION/SERV------------------------
        x  157 calories                          x  12 g fat
        x  5 g protein                           x  36 mg cholesterol
        x  9 g carbohyrate                       x  265 mg sodium
 
  1.  Prehead oven to 375F.  Halve squash lengthwise.  Scoop out and discard
  seeds.  Place cut side up in baking pan; add butter and garlic to hollow
  centers.  Sprinkle with 1/2 t salt and 1/4 t pepper.  Cover thightly with
  foil; bake 1 1/2 hours or until very tneder. (To microwave:  With fork,
  pierce whole squash severl times.  Place in glass baking dish.  Cook in
  HIGH 18 minutes, turing squash every 4 minutes.  Let stand 5 minutes. Place
  butter in small glass bowl; melt on HIGH 30 seconds.  Add garlic; cok on
  HIGH 1 minutes; with fork, mash.  Halve squash lengthwise; seed.)
  
  2.  Remove squash from oven; discard foil.  With fork, transfer garlic to
  small bowl; mash.  With fork, comb squash strands into large bowl.  Add
  mashed garlic, cheese and basil; toss.  Season to taste with additional
  salt and pepper.  If deisred, sprinkle with freshly grated Parmesan cheese.
  
  From:  McCall's August 1993 Happy Charring
  
  ~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3)
  
  |OLX$SOM| BBS: SWCREATE Conference: 46,COOKING Number: 38886 Reply-to: 0
  Private: No Receipt: No Date: 1993-07-26,08:49 From: LAWRENCE KELLIE To:
  ALL Subject: RECIPE Flags:
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Double-Berry Shortcakes
 Categories: Desserts, Fruits
      Yield: 6 servings
 
      2 c  Unsifted self-rising flour          2 pt Strawberries, hulled
    1/4 c  Sugar                               1 c  Blueberries
  2 1/3 c  Heavy cream                   

------------------------NUTRITIONAL INFORMATION/SERV------------------------
        x  601 calories                          x  35 g fat
        x  7 g protein                           x  125 mg cholesterol
        x  69 g carbohydrate                     x  566 mg sodium
 
  1.  Preheat oven to 425F.  In medium bowl, combine flour and 1/4 cu sugar;
  add 1 1/3 cu heavy cream.  With fork, stir until soft dough begins to form
  a ball.  Turn out onto lightly floured surface; knead gently 4 times.  Pat
  into 10x3 inch strip; cut crosswise into 6 lengths.  Place on heavy baking
  sheet.  Bake 15 mintues or until light borwn.  Cool on wire rack.
  
  2.  In medium saucepan, place 1 cup strawberries; with potato masher or
  fork, mash.  Reserve 2 T sugar; add remainder to mashed strawberries. Heat
  to boiling; boil 1 minute.  Pour into medium bowl; chill thoroughly.
  
  3.  Slice remaining strawberries; add to cooled mashed berries.  Add
  blueberries; mix.
  
  4.  In small bowl of electric mixer, at high speed, whip remaining cream
  with reserved sugar until soft peaks form.
  
  5.  To serve:  Split shortcakes horizontally, fill with berries and whipped
  cream.  Replace tops.
  
  From:  McCall's August 1993 Happy Charring
  
  ~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3)
  
  |OLX$SOM| BBS: SWCREATE Conference: 46,COOKING Number: 38887 Reply-to: 0
  Private: No Receipt: No Date: 1993-07-26,08:50 From: LAWRENCE KELLIE To:
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-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Salsa Pasta Ole'
 Categories: Salads, Ethnic
      Yield: 4 servings
 
    1/2 lb Farfalle pasta; (bow ties)        3/4 c  Bottled hot or medium salsa
    1/2 c  Vegetable oil                       4 oz Jack cheese; shredded or
      2 bn Scallions; cut into 3 inch               -Montery Jack cheese
           -julienne                     

------------------------NUTRITIONAL INFORMATION/SERV------------------------
        x  371 calories                          x  12 g fat
        x  16 g protein                          x  25 mg cholesterol
        x  51 g carbohydrate                     x  211 mg sodium
 
  1.  In large saucepan, in boiling, salted water, cook pasta as package
  label directs, until al dente.
  
  2.  Meanwhile, in medium skillet, heat oil over medium-high heat; in
  batches, fry scallions until crisp and beginning to brown, about 2 minutes
  each batch.  Drain on paper towels.
  
  3.  Drain pasta; return to saucepan.  Add salsa and cheese; toss to coat.
  Plce in serving bowl; to with ffried scallions.
  
  From:  McCall's August 1993. Happy Charring
  
  ~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3)
  
  |OLX$SOM| BBS: SWCREATE Conference: 46,COOKING Number: 38889 Reply-to: 0
  Private: No Receipt: No Date: 1993-07-26,08:50 From: LAWRENCE KELLIE To:
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-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Tomatoe-Cheese Calzones
 Categories: Sandwiches, Ethnic
      Yield: 6 servings
 
    1/2 lb Mozzarella cheese; grated         1/2 c  Sun-dried tomatoes in oil;
           -partly skim                             -drained will, chopped
  5 1/2 oz Goat cheese; crumbled               2 lb Pizza dough; thawed if froz.
    1/4 lb Hard salami; diced            

------------------------NUTRITIONAL INFORMATION/SERV------------------------
        x  590 calories                          x  20 g fat
        x  29 g protein                          x  60 mg cholesterol
        x  72 g carbohydrate                     x  648 mg sodium
 
  1.  Preheat oven to 450F.  In medium bowl, combine cheese, salmi and
  tomatoes; toss.
  
  2.  Divide dough into 6 pieces.  On floured surface, with floured rolling
  pin, roll each piece of douth into 7 inch round.  Top left half of each
  round with cheese mixture, dividing evenly.  Moisten edges with water; fold
  right side of dough over so edges meet.  Press edges to seal; crimp. Place
  on large baking sheet; with scissors, make three 1/2 inch slits in top of
  each.
  
  3.  Bake 20 to 25 minutes or until well-browned.  Cool briefly before
  serving.
  
  From:  McCall's August 1993 Happy Charring
  
  ~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3)
  
  |OLX$SOM| BBS: SWCREATE Conference: 46,COOKING Number: 38892 Reply-to: 0
  Private: No Receipt: No Date: 1993-07-26,08:51 From: LAWRENCE KELLIE To:
  ALL Subject: RECIPE Flags:
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Spicy Cajun Pork
 Categories: Meats
      Yield: 6 servings
 
      6    Boneless pork chops                 2 lg Red onions; sliced
      1 tb Cajun seasoning                   1/2 c  Bottled barbecue sauce
      2 tb Vegetable oil                 

------------------------NUTRITIONAL INFORMATION/SERV------------------------
        x  252 calories                          x  13 g fat
        x  24 g protein                          x  72 mg cholesterol
        x  10 g carbohydrate                     x  401 mg sodium
 
  1.  Rub both sides of pork chops with Cajun seasoning.  Refrigerate covered
  1 hour to marinate.
  
  2.  In large skillet, heat 1 T oil over medium-high heat.  Add onions; over
  medium heat, saute' until well-browned and soft, about 15 minutes. Add
  sauce; mix.  Over low heat, cook 5 minutes.  Remove to bowl; keep warm.
  
  3.  In same skillet, heat remaining 1 T oil over medium-high heat.  Add
  pork chopes; cook until borwned and just cook throuhg, about 3 minutes each
  side.  Serve topped with onion mixture.
  
  From:  McCall's August 1993 Happy Charring
  
  ~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3)
  
  |OLX$SOM| BBS: SWCREATE Conference: 46,COOKING Number: 38976 Reply-to: 0
  Private: No Receipt: No Date: 1993-07-26,00:09 From: STUART TALKOFSKY To:
  ALL Subject: FANCY TUNA SANDWICH Flags:
  
  I saw this in Parade Magazine the other day. Don't have time to make this.
  Probably time consuming but enjoyable to make if you have the time or the
  weather (who wants to be indoors cooking in the Summer?) Don't make this
  for the creep who puts ketchup on everything. Wouldn't it be annoying after
  spending so much time cooking someone throws some unwanted condiment onto
  the food? Enjoy!!
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pumpkin Muffins from Helen Kemp
 Categories: Breads, Mom's best, Low-cal
      Yield: 12 servings
 
    2/3 c  Dry milk                          1/2 c  Grated carrot
      1 ts Pumpkin pie spice                   2    Eggs
      1 ts Cinnamon                            1 c  Pumpkin
      8 pk Equal or Sweet and Low              1 ts Vanilla
      1 ts Baking soda                         4 tb Raisins
      7 tb Flour                          
 
  1. Spray 12 muffin tin with non fat spray. 2. Mix all ingredients together.
  Fill muffin tin. Bake at 375F for 20 minutes. Weight Watchers Info: 6
  muffins = 1 Bread, 1 Protein, 1 Vegetable, 1 Fat, 1 Milk
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chris Perry's Pasta Salad
 Categories: Salads
      Yield: 6 servings
 
    1/2    Red onion, chopped                  1 sm Tomato, cubed
    1/2    Green pepper, chopped             1/2 cn Chopped black olives (small)
      6 oz Sliced pepperoni, cut in                 Presto Italian dressing
           -halves or quarters                 1    Box Three colored pasta
      4 oz Shredded cheddar cheese        
 
  1.  Cook and chill pasta. Add vegetables and other ingredients.
  
  2.  About 1 hour before serving, add dressing and toss. Toss before
      serving.
  
  3.  Salt and season to taste.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chris Perry's Cold Pea Salad
 Categories: Salads
      Yield: 6 servings
 
      1 pk Frozen tiny peas, thawed                 Real bacon bits
    1/2    Red onion, chopped                       Ranch dressing
      4 oz Shredded cheddar cheese        
 
  Mix all together, and serve chilled.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Brigitte's German Cabbage Casserole
 Categories: Main dish
      Yield: 4 servings
 
      1 md Cabbage                         8 7/8 oz Ground beef
  1 3/8 oz Margarine                           1 sl Bread
  1 3/8 oz Flour                               1    Egg
  2 1/8 c  Water                               1    Onion, finely chopped
      1 ts Capers                              1 pn Salt
      1 ts Lemon juice                         1 pn Pepper
      1 c  Milk                           
 
  Loosen cabbage leaves by putting the whole head into boiling water until
  the leaves come off. Cut off the hard stem parts, and put the leaves in
  boiling salted water one at a time until they are partialy cooked.
  
  Mix the meat, bread, salt, pepper, egg and onion together. Make a white
  gravy out of the margarine, flour, water, and milk. Season with salt and
  pepper and add capers. You can also use tomato sauce for a change.
  
  Grease the bottom and sides of a large casserole dish. Layer in the
  cabbage, meat and gravy alternately. Top with cabbage. Cover and bake at
  375F for 45-60 minutes.
  From:  Brigitte Sealing, Cyberealm BBS, Watertown NY 1993
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Brigitte's Filled Cucumbers
 Categories: Vegetables
      Yield: 4 servings
 
      4 md Cucumbers                           1 sm Onion
      1 pn Salt                                1 c  Water
  8 7/8 oz Ground beef                         1 tb Cornstarch
      1 tb Vinegar                                  Vinegar, salt and sugar to
  2 1/8 oz Bacon                                    -taste
 
  Peel cucumbers and cut in half, scooping out the seeds. Rub with salt and
  vinegar. Fill with the meat mixed with seasonings and put the halves
  together fastening with a string or baking needles.
  Brown the bacon and finely chopped onion in the butter in a deep skillet or
  casserole dish. Put in the cucumbers; fill the skillet or dish with hot
  water (not too much or they will give up much fluids) and cook until they
  are soft. Take the cucumbers out and season and thicken the gravy with
  cornstarch. Cooking time is about 30 min.
  From:  Brigitte Sealing, Cyberealm BBS Watertown, NY 1993
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Howard Karten's Salsa
 Categories: Appetizers, Sauces, Mom's best
      Yield: 6 servings
 
      4 md Tomatoes                                 Chopped green pepper
           Chopped scallions to taste          1 ts Salt
    1/4 md Chopped red onion                   1 tb Ground cumin
     10    Quartered black olives              1 ts Garlic
      1 tb Olive oil                           1 ts Oregano
      2 ts Red wine vinegar                         Ground red peppers to taste
           Chopped red pepper                       Cayenne pepper to taste
 
  1.  Skin tomatoes, remove seeds, chop the fles moderately fine and put in a
  large saucepan.
  
  2.  Add remaining ingredients, mix thoroughly, refrigerate and serve.
  
  "You can add any kinda vegetable you want to this."
  
  From: Howard Karten, Rime Cuisine Conference Moderator Channel 1 BBS,
  Cambridge, Mass. 1993
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Fruit and Nut Ginger Bread from Mary Killen
 Categories: Mom's best, Breads
      Yield: 1 servings
 
     12 oz Flour                               2 tb Buttermilk
      6 oz Margarine                           1 ts Baking soda
      6 oz Soft brown sugar                    1 ts Ground cinnamon
      6 oz Sultanas (raisins)                  1 ts Ground ginger
      2 oz Chopped almonds                     2    Eggs
      4 tb Treacle (molasses)             
 
  1. Sift flour with baking soda and spices. Cream margarine and sugar, add
  treacle and mix well. Beat in eggs a little at a time with the flour
  mixture, and add buttermilk to form a soft consistency. Stir in fruit and
  nuts. Turn mixture into a well greased and lined 2 lb. loaf tin. Bake at
  160C (320F, gas mark 3) for 75 minutes.
  
  From:  Mary Killen, Clough, Co. Down, Northern Ireland  1993
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Rich Boiled Fruit Cake from Mary Killen
 Categories: Mom's best, Cakes, Desserts
      Yield: 1 servings
 
      8 oz Flour                               1 ts Mixed spices
      6 oz Margarine                           1 ts Baking soda
      6 oz Sugar                             1/2 ts Ground ginger
      4 oz Currants                          1/2 pt Water
      4 oz Raisins                             2    Large eggs
      4 oz Sultanas                       
 
  Place margarine, sugar, fruit and water into saucepan. Bring to a boil and
  simmer for approximately 10 minutes. Leave to cool. Sieve flour, spices,
  and baking soda and add to contents of saucepan. Beat eggs into mixture and
  pour into a greased and lined 7" square baking pan. Bake at 160C (320F, gas
  mark 3) for 75 minutes.
  
  From:  Mary Killen, Clough, Co. Down, Northern Ireland -- 1993
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Super Bowl Salsa
 Categories: Sauces, Mom's best, Appetizers
      Yield: 2 servings
 
      1 cn 28 oz whole peeled tomatoes         2 tb Fresh lime juice
           And juice, chopped                  1 tb Vinegar
      3 c  Thinly sliced celery              1/2 tb Sugar
      1 cn 19 oz chick peas, pureed            2 cl Garlic, chopped
      1 md Cucumber, peeled and diced          1 ts Ground cumin
      1 c  Chopped fresh cilantro              1 ts Oregano
      1 cn 4 oz chopped green chiles      
 
  In a large glass bowl, combine all. Cover and refrigerate until ready to
  serve.
  
  Source: Cooking with Regis and Kathie Lee cookbook 1993
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: James Darren's GrandMom's Pasta
 Categories: Main dish, Mom's best, Italian
      Yield: 6 servings
 
     10 oz Italian sausage                          Or any pasta sauce
      2 ts Water                             1/4 c  Heavy cream
      1    Jar James Darren's Pasta            1 lb Rigatoni, cooked
           Sauce with basil and garlic              Fresh grated Parmesan cheese
 
  1. Remove sausage from casing and crumble into a large saucepot. Add the
  water and cook over low heat for 20 minutes, or until it is cooked. Drain
  off fat. Add pasta sauce and simmer for 5 minutes. Stir in cream.
  
  2. Serve pasta sauce over cooked rigatoni and top with cheese.
  
  Source: "Cooking with Regis and Kathie Lee", 1993
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Jalapeno Casserole
 Categories: Mom's best, Side dishes, Casseroles
      Yield: 6 servings
 
      1 cn 7 oz green chiles, drained      1 1/2 c  Evaporated milk
      3 c  Shredded Monterey Jack            1/4 c  Flour
           Cheese and/or cheddar cheese        1 ts Salt
      2 md Tomatoes, peeled & sliced                Sliced avocado and sour
      4 lg Eggs                                     Cream for garnish
 
  1. Preheat oven to 350F. Lightly butter an 11x7 glass baking pan.
  
  2. Arrange the chilies on the bottom of the casserole. Top with an even
  layer of the cheese and then the sliced tomatoes.
  
  3. In a large bowl, whisk the eggs until they are frothy. Gradually whisk
  in the evaporated milk, flour and salt. Carefully pour over the layers in
  the dish. Bake 50-60 minutes, or until lightly browned. Serve in squares
  and garnish with sour cream and avocado slices.
  
  Source: "Cooking with Regis and Kathie Lee", 1993
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Christmas Tiramisu
 Categories: Mom's best, Desserts
      Yield: 10 servings
 
      1 lb Mascarpone or soft cream                 Black coffee (approx)
           Cheese                              9 oz Ladyfingers or 14 oz. angel
    3/4 c  Sugar                                    Food or sponge cake, thinly
      8 lg Egg yolks                                Sliced
    1/2 c  Sweet wine                          1 tb Unsweetened cocoa
      2 c  Expresso or very strong        
 
  1. In a small bowl, using a fork, beat the cheese until creamy. Set aside.
  
  2. Place a large (about 10-12 cups capacity) metal bowl over a pot of
  boiling water. Using a hand-held electric mixer set on medium high, beat
  the sugar and egg yolks in the bowl for 1 minute, or until the mixture is
  well blended. With the mixer set on low speed to prevent splashing,
  gradually add the wine. Continue to cook and beat the mixture, increasing
  the speed to medium and then to high as the mixture thickens. Cook and beat
  for 5-7 minutes, or until the mixture is thickened and light, scraping down
  the sides of the bowl frequently with a rubber spatula.
  
  3. Remove the bowl from the heat and continue to beat the mixture for 1
  minute longer. Beat in the cheese just until blended (makes about 5 cups).
  
  4. Pour one cup of the expresso into a small shallow bowl that is large
  enough to hold a ladyfinger if it is placed horizontally in the bowl.
  
  5. Quickly dip the rounded top side of each ladyfinger into the expresso.
  Only the top half of the ladyfingers should be soaked with the expresso. If
  the ladyfingers get too wet, they will fall apart! Add more coffee to the
  bowl as needed.
  
  6. Place the ladyfingers, flat side down, in the bottom of a 13 x 9 glass
  or ceramic pan. Do not use a metal pan. Form one layer. Pour half of the
  custard mixture over the ladyfingers and spread to cover them. Dip the
  remaining ladyfingers in the expresso (there will be a few remaining ones
  and form a second layer over the custard mixture. Pour the remaining
  custard mixture over the ladyfingers and spread to an even layer.
  
  7. Place the cocoa in a strainer and dust the top of the tiramisu evenly.
  Cover and refrigerate for at least 10 hours.
  
  Makes: 10-12 servings.
  
  Source: "Cooking with Regis and Kathie Lee", 1993
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: REAL WHIPPED CREAM
 Categories: Desserts, My own
      Yield: 6 servings
 
      1 c  Heavy cream                       1/2 ts Vanilla
      2 tb Powdered sugar                 
 
  1. The cream, a small bowl, and beaters should be thoroughly chilled before
  starting.
  
  2. Beat cream with electric mixer until soft peaks form.
  
  3. Blend in sugar and vanilla and beat until stiff peaks form.  Do Not
  Overbeat!
  
  From the kitchen of Lois Flack
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: BAKED APPLES
 Categories: Desserts, Fruits, My own
      Yield: 6 servings
 
      6 lg Baking apples                      12 tb Brown sugar
    1/2 ts Cinnamon                        1 1/2 ts Butter
    1/4 ts Nutmeg                         
 
  1. Wash and core apples, then remove a 1 inch strip of peel around the
  middle of each apple.
  
  2. Place apples in a 2 quart square baking dish.
  
  3. Mix sugar, and spices in a small bowl.
  
  4. Fill center of each apple with mixture and dot with 1/4 ts. butter.
  
  5. Add enough water to baking dish to cover the bottom of the dish.
  
  6. Bake uncovered, at 350ø until apples are tender.  Baste with glaze
  occasionaly.
  
  Serve warm, covered with some of the baking glaze and real whipped cream.
  
  *** 1/2 c of raisins can be added to the sugar and spice mixture. ***
  
  Tip:  McIntosh or Granny Smith apples are great for this.
  
  From the kitchen of Lois FLack.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: LOTS O' APPLE CAKE - The Pillsbury Cookbook
 Categories: Cakes, Desserts, My own, Fruits
      Yield: 12 servings
 
  1 1/3 c  All purpose flour                        (approximately 5 apples)
      1 c  Whole whear flour                 1/2 c  Oil
  1 1/4 c  Sugar                             1/4 c  Honey
      2 ts Baking soda                         1 ts Vanilla
      1 ts Salt                                2    Eggs
      1 ts Cinnamon                          1/2 c  Chopped nuts
      5 c  Apples, peeled & sliced thin   
 
  1.  Heat oven to 350øF.
  
  2.  Grease and flour bottom only of 13x9-inch pan.
  
  3.  In large bowl, combine all ingredients except nut at low speed until
     moistened; beat 2 minutes at medium speed.
  
  4.  Stir in nuts.
  
  5.  Spread batter in prepared pan.
  
  6.  Bake at 350øF for 40 to 50 minutes or until toothpick inserted in
     center comes out clean.
  
      Serve warm or cool with whipped cream, ice cream, butter sauce, or
     carmel sauce, if desired.
  
  *     *     *     *     *     *     *     *     *     *     *     *     *
  Nutrients Per 1/12 of Recipe:
  
  Calroies......................350    Dietary Fiber.....................3 g
  Protein.......................5 G    Sodium.........................375 mg
  Carbohydrates................53 g    Potassium......................145 mg
  Fat..........................14 g    Calcium...................2% U.S. RDA
  Cholesterol.............. ..45 mg    Iron......................6% U.S. RDA
  
  From the kitchen of Lois Flack
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: BUTTER SAUCE - The Pillsbury Cookbook
 Categories: Desserts, Sauces, My own
      Yield: 12 servings
 
      1 c  Sugar                             1/2 c  Butter
    3/4 c  Half-and-half or evap. milk       1/2 ts Rum extract (if desired)
 
    In small sauce pan, combine all ingredients; heat just to boiling,
  stirring occasionally.
  
    Serve warm. 1 1/2 cups.
  
  *     *     *     *     *     *     *     *     *     *     *     *     *
  
  Nutrients Per 1 Tablespoon:
  
  Calroies..........................80   Dietary Fiber..................0 g
  Protein..........................0 g   Sodium.......................40 mg
  Carbohydrate.....................9 g   Potassium....................10 mg
  Fat..............................5 g   Calcium..............< 2% U.S. RDA
  Cholesterol....................15 mg   Iron.................< 2% U.S. RDA
  
  From the kitchen of Lois Flack
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: HOT CARMEL SAUCE - The Pillsbury Cookbook
 Categories: Desserts, Sauces, My own
      Yield: 12 servings
 
  1 1/2 c  Sugar                               6 tb Butter or margarine
      1 c  Half-and-half                     1/2 ts Vanilla
    1/2 c  Light corn syrup               
 
  1. In medium saucepan, combine sugar, 1/2 cup of the half-and-half, corn
    syrup and butter.
  
  2. Bring to a full boil.
  
  3. Graadually add remaining half-and-half.  BE SURE BOILING DOES NOT STOP!
  
  4. Cook over medium heat to soft ball stage (230øF.), stirring
    occasionally.
  
  5. Remove from heat; stir in vanilla.
  
     Serve warm over ice cream or cake.   2 cups.
  
  *     *     *     *     *     *     *     *    *     *     *     *     *
  
  Nutrients Per 1 Tablespoon:
  
  Calories.........................80   Dietary Fiber....................0 g
  Protein.........................0 g   Sodium.........................35 mg
  Carbohydrate...................13 g   Potassium......................10 mg
  Fat.............................3 g   Calcium................< 2% U.S. RDA
  Cholesterol....................8 mg   Iron...................< 2% U.S. RDA
  
  From the kitchen of Lois Flack.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: HONEY OATMEAL CHEWIES - from Crisco
 Categories: Cookies, Desserts, My own
      Yield: 36 servings
 
  1 1/4 c  Butter Flavor Crisco                1 ts Baking soda
      1 c  Granulated sugar                  1/2 ts Salt
    2/3 c  Firmly packed brown sugar           1 c  Quick-cooking oats
    1/4 c  Honey                                    Not instant or old-fashioned
      1    Egg                                 1 c  Flake coconut
    1/4 c  Milk                                1 c  Raisins
      1 ts Vanilla                           1/2 c  Walnut pieces broken
  2 1/2 c  Flour                             1/2 c  Wheat germ (optional)
 
  1.  Heat oven to 350øF.
  
  2.  Cream Butter Flavor Crisco, granulated sugar, brown sugar, honey, egg,
    milk and vanilla until light and fluffy.
  
  3.  Combine flour, baking soda and salt.   Mix into creamed mixture.
  
  4.  Stir in oats, coconut, raisins, wheat germ, and walnuts.
  
  5.  Drop rounded teaspoonsfuls of dough on ungreased baking sheet.  Bake
    at 350øF for 11 to 12 minutes for soft cookies, 13 to 14 minutes for
    crisp cookies.  Remove to cooling rack.
  
    6 dozen cookies
  
    From the kitchen of Lois Flack
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: QUICK & EASY BOSTON CREAM PIE
 Categories: Pies, Desserts, My own
      Yield: 8 servings
 
      1 pk Yellow cake mix                     1 pk Vanilla pudding (regular)
           (single layer size)             1 1/2 c  Milk
      1    Egg                                 1 ts Vanilla
           Water                               1 cn Chocolate frosting
    1/2 ts Lemon extract                  
 
  1.  Prepare the cake mix using the egg, water, and lemon extract,
    following label directions.  Pour into a greased and floured 8-inch round
    cake pan.(9-inch is too large and causes cake to be too flat.)
  
  2.  Bake at 350øF for time indicated on the cake package, or until the
    center of the cake springs back when lightly touched.  Cool cake in pan
    on rack for 10 minutes.  Remove from pan and cool completely.
  
  3.  Prepare pudding mix with milk and vanilla and cook according to
    package directions.  Cover with plastic wrap to prevent skin from
    forming on top and cool completely.
  
  4.  Split layer cake, fill with cooled vanilla pudding, put cake back
    together and then frost with enough chocolate frosting to cover the
    top. Store in refrigerator.
  
  From the kitchen of Lois FLack.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: HOT APPLE PANDOWDY-Family Circle *I.L.C.
 Categories: Desserts, Fruits, My own
      Yield: 10 servings
 
  1 1/4 c  Butter                              1 c  Milk
    2/3 c  Sugar                               3 c  Apples, sliced & pared
      1    Egg, well-beaten                  1/4 c  Brown sugar
  2 1/2 c  Sifted all-purpose flour            1 ts Cinnamon, ground
      3 ts Baking powder                       2 c  Sweetened whipped cream
    1/2 ts Salt                           
 
  1.  Cream  butter and add sugar gradually.  When well combined, mix in the
    egg.
  
  2.  Sift together flour, baking powder and salt and add alternately with
    the milk.
  
  3.  Spread apples in the bottom of a shallow, well-buttered
    ovenproof-china baking dish.
  
  4.  Mix together brown sugar and cinnamon and sprinkle over apples.  Pour
    batter over the top, spreading it evenly.
  
  5.  Bake at 350øF for about 50 minutes.  Let stand for 10 minutes after
    removing from oven.  To serve, invert on serving platter or serve
    directly from baking dish.
  
  Note:  A buttered baking pan or dish, 9x9x2, works equally well.
  
  Serve with sweetened whipped cream
  
  Submitted by Lois Flack
  
  *Family Circle Illustrated Library of Cooking
 
-----
 
---------- 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 350øF for 1 hour and 25 minutes.
  
  Test for doneness by inserting a toothpick in center.
 
-----
 
---------- 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: 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
 
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---------- 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.
 
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---------- 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: 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.
 
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---------- 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: 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.
 
-----
 
---------- 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
 
-----
 
---------- 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.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Bon Appetit's Strawberry Bread
 Categories: Cakes, Breads, Desserts
      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: Glazed Irish Tea Cake
 Categories: Cakes, Breads, Desserts
      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, Desserts
      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.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Sourdough Chocolate Cake
 Categories: Cakes, Breads, Chocolate, Desserts
      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 350ø. 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.
 
-----
 
---------- 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
 
-----
 
---------- 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.
 
-----
 
---------- 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
 
-----
 
---------- 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 t  Salt
      1 t  Baking soda                         1 t  Baking powder
      2 t  Cinnamon                          1/2 t  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: Old German Muffins
 Categories: German, Breads, Desserts
      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: Teatime Scones
 Categories: Breads, Cakes, Desserts
      Yield: 10 servings
 
      2 c  Flour, all purpose                  1 T  Sugar
    1/2 t  Baking powder                     1/2 t  Baking soda
    1/4 t  Salt                              1/3 c  Butter, chilled
      1 ea Egg                               1/2 c  Buttermilk
      1 t  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: CLASSIC CHALLA
 Categories: Breads, Jewish
      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: ROYAL TOAST TRIANGLES****FJVS25A
 Categories: Medieval, Holidays, Xmas, Breads, Parties
      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: Medieval, Xmas, Breads, Parties
      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: Medieval, Holidays, Xmas, 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: Medieval, Xmas, 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: Medieval, Holidays, Xmas, 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 400øF 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.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Mexican: Old El Paso Enchiladas Suiza
 Categories: Mexican, Cheese, Chicken, Breads
      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*****
 
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---------- 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, Diabetic, 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
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Andre Black's Carrot Cake
 Categories: Cakes, Cheese, Desserts
      Yield: 1 servings
 
      3 lg Eggs, beaten *                           -drained pineapple
      2 c  Sugar *                             1 c  Plus 2 Tbsp crushed
      1 c  Plus 2 Tbsp salad oil                    -walnuts
      2 c  Plus 1 Tbsp sifted cake             1 c  Raisins
           -flour *                                 -Frosting:
  1 1/8 ts Cinnamon                          1/2 c  Softened margarine or
  1 1/2 ts Salt                                     -butter
      1 tb Baking soda                         8 oz Softened cream cheese
  1 1/2 c  Shredded coconut                    1 lb Confectioners sugar
      2 c  Grated carrots                      1 ts Vanilla extract
      1 c  Plus 2 Tbsp crushed,           
 
  Here is a recipe, developed young man here in the Detroit area. With this
  recipe, he won a $10,000 scholarship to Johnson and Wales College, which is
  considered a top-notch cooking school, located in Charleston, SC. This
  young man, Andre Black, spent 2 weeks developing this recip, this cake was
  among the top 19 recipes chosen <out of 270> as winners. Andre was on the
  front page of the Detroit News yesterday, along with the recipe. The
  Detroit News food writer, Robin Mather says "For a Carrot Cake, this is a
  hell of a fruit cake. She found this cake suited to 3 8" layers.
  
  Preheat oven to 350.  Grease and flour three 8" layer pans. Combine eggs,
  sugar and oil.  Beat on high speed until creamy and thick, 3-5 minutes.
  Sift together flour, cinnamon, salt and baking soda. Slowly add 1/3 of the
  dry ingredients to egg mixture; beat well. Repeat with remaining dry
  ingredients, beating well after each addition. Batter will be extrememly
  stiff; it may be necessary to blend with a spatula or spoon. One by one,
  fold in carrots, coconut, pineapple, walnuts and raisins.
  
  Divide batter between the 3 prepared cake pans.  Bake at 350 for 40-45
  minutes, arranging cake pans in oven once.  The cake is done when the
  tester inserted in center comes out clean.  Let cake cool in pans 5
  minutes.  Turn out onto rack to cool completely.
  
  When cakes are cool, prepare frosting: combine margarine, cream cheese,
  sugar and vanilla.  Beat until smooth.  Frost cake.
  
  * Andre's original recipe, written in professional baking terms, calls for
  6 oz beaten eggs, 15 1/2 oz of sugar, and 12 oz cake flour
  
  Andre hopes tobbecome an executive chef, and own his own resturant someday.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Austrian Cheesecake
 Categories: Cakes, Cheese, Desserts
      Yield: 10 servings
 
-----------------------------------CRUST-----------------------------------
           Shortbread                    

---------------------------------CHEESECAKE---------------------------------
      2 c  Cottage or Farmer Cheese            1 ts Vanilla Extract
    1/2 c  Sugar; Granulated                 3/4 c  Unbleached Flour; Sifted
      5    Eggs; Large, Separated            1/4 c  Confectioners' Sugar
    1/2 c  Milk                                3 tb Golden Raisins;FinelyChopped
    1/2 ts Lemon Rind; Grated             
 
  Preheat the oven to 300 degrees F.  Press the cheese through a sieve. In a
  large mixing bowl, beat together the cheese and sugar until light. Add the
  egg yolks, one at a time, beating well after each addition, then add the
  milk, lemon rind, and vanilla.  Stir in the flour and blend until smooth.
  In another large mixing bowl, beat the egg whites until they form soft
  peaks, then gradually add the confectioners' sugar beating until they form
  stiff peaks.  Fold the whites into the cheese mixture. Gently stir in the
  raisin bits, then pour the mixture into the prepared crust. Bake for 55
  minutes or until the center appears firm. Let the cake cool in the oven for
  15 minutes, then allow to cool to room temperature.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Butter Pecan Cheesecake
 Categories: Cakes, Desserts, Cheesecakes
      Yield: 6 servings
 
           *Ingredients:*                      3    Eggs
  1 1/2 c  Graham cracker crumbs               2    Crtns commercial sour cream
    1/3 c  Sugar                                    -(8-oz cartons)
    1/3 c  Butter or margarine, melted         1 ts Vanilla extract
    1/2 c  Pecans, finely chopped            1/2 ts Butter flavoring
      3 pk Cream cheese (8-oz pkgs),           1 c  Pecans, finely chopped,
           -softened                                -toasted
  1 1/2 c  Sugar                          
 
  *Directions:*
  
  Combine cracker crumbs, 1/3 cup sugar, butter, and 1/2 cup pecans, mixing
  well. Reserve 1/3 cup mixture; firmly press remaining mixture on bottom of
  a 9-inch springform pan.
  
  Beat cream cheese with an electric mixer until light and fluffy; gradually
  add 1-1/2 cup sugar, mixing well. Add eggs, one at a time, beating well
  after each addition. Add sour cream and flavorings; mix well. Stir in 1 cup
  pecans.
  
  Spoon into prepared pan; sprinkle with reserved crumb mixture. Bake at 475
  degrees for 10 minutes; reduce temperature to 300 degrees, and bake an
  additional 50 minutes. Let cool to room temperature on a wire rack; chill.
  
  Yields one 9-inch cheesecake.
  
  Source: "Southern Living: 1986 Annual Recipes" Oxmoor House, 1986.
  
  Shared by: June Hoffman, 7/93
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Carol's Coconut Cream Cheese Cake
 Categories: Cakes, Cheese, Desserts
      Yield: 2 servings
 
      1 c  Flour 2 Tbsp sugar 1/2 cup               -bowl, mix
           -chopped nuts In a medium      
 
  This treasured recipe from my sister-in-law makes a lovely cool summer
  dessert that "melts in your mouth." 1/2 cup butter or margarine, NOT melted
  together above ingredients and pat into a well- greased 9" by 13" pan. Bake
  at 375 for 15 minutes.  Allow to cool. 1 (8 oz.) package cream cheese,
  softened 1 (8 oz.) container Cool Whip thawed and divided in half 1 cup
  powdered sugar In a small bowl, combine cream cheese, half the Cool Whip
  and powdered sugar. 2 pkgs. coconut cream instant pudding 3 cups milk In a
  large mixing bowl, mix together as directed on package. Then spread evenly
  over cream cheese layer. Remaining Cool Whip (half the original amount) 1/2
  cup shredded coconut Spread remaining Cool Whip evenly over pudding layer.
  Then sprinkle with coconut.  Chill until ready to serve. Makes 2 dozen 2"
  by 2" squares.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate-Amaretto Cheesecake (Make Ahead)
 Categories: Chocolate, Cakes, Cheesecakes, Desserts
      Yield: 2 servings
 
      6    Chocolate wafers, finely          1/4 c  All-purpose flour
           -crushed                          1/4 c  Amaretto
  1 1/2 c  Light process cream cheese          1 ts Vanilla extract
           -product                          1/4 ts Salt
      1 c  Sugar                               1    Egg
      1 c  1% low-fat cottage cheese           2 tb Semisweet chocolate
    1/4 c  Plus 2 tbsp unsweetened                  -mini-morsels
           -cocoa                         
 
  From: Light and Easy Cooking Collection, Oxmoor House
  
  You can substitute an 8-inch pan for this cheesecake recipe, if desired.
  The larger cheesecake will require only 45 to 50 minutes baking time.
  
  chocolate curls
  
  Sprinkle chocolate wafer crumbs in bottom of a 7-inch springform pan. Set
  aside. Position knife blade in food processor bowl; add cream cheese and
  next 7 ingredients, processing until smooth. Add egg and process just until
  blended. Fold in chocolate morsels.
  
  Slowly pour mixture over crumbs in pan. Bake at 300 for 65 to 70 minutes or
  until cheesecake is set. Let cool in pan on wire rack. Cover and chill at
  least 8 hours. Remove sides of pan, and transfer cheesecake to serving
  platter. Garnish with chocolate curls, if desired. Yield: 12 servings
  (about 200 calories per serving).
  
  CHOCOLATE MINT CHEESECAKE: Substitute 1/4 cup creme de menth for amaretto.
  Yield: 12 servings (about 197 calories per serving).
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Czechoslovakian Cheesecake
 Categories: Cakes, Cheese, Desserts
      Yield: 10 servings
 
-----------------------------------CRUST-----------------------------------
           Sweet Yeast                   

---------------------------------CHEESECAKE---------------------------------
      2 c  Cottage Cheese                      3 tb Milk OR Heavy Cream
    1/4 c  Butter; No Margarine                1 tb Rum; Dark
      1 c  Sugar; Granulated                 1/2 ts Lemon Rind; Grated
      2    Eggs; Large, Separated            1/3 c  Raisins
      1 tb Cornstarch                     
 
  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: Dirt Cake
 Categories: Cookies, Cakes, Cheese, Desserts
      Yield: 10 servings
 
      1 lb Oreo cookies                        2 pk (3 1/2 oz) instant French
    1/4 c  Butter or margarine                      -vanilla pudding
      1    8 oz package cream cheese          12 oz Frozen whipped topping
      1 c  Powdered sugar                      1    8-inch plastic flower pot
  3 1/2 c  Milk                                     -(very clean)
 
  Plastic flowers
  
  With a food processor or blender, crush the cookies and set aside (you can
  also put them in a plastic bag and smash them with a rolling pin). then
  cream together the butter or margarine, cream cheese and powdered sugar.
  Combine the milk, pudding and whipped topping and stir into the creamed
  mixture. Layer crushed cookies and then pudding mixture in the flowerpot,
  ending with a thick layer of cookie crumbs on the top. Refrigerate until
  serving time, then place the bouquet in the top and bring to the table.
  Remove bouquet to serve and scoop out the dessert.
  
  Serves 10 to 12.
  
  Fresh flowers inserted in a florist water vial can be used in place of
  plastic flowers.
  
  This is a fun dessert to have on the table throughout a meal without
  telling anyone.  There is always a fun reaction at the surprise
  "unveiling".
  
  From Doug Smith
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Finnish Curd Cake
 Categories: Cakes, Cheese, Desserts, Cheesecakes
      Yield: 8 servings
 
-----------------------------------CRUST-----------------------------------
      2 tb Butter; *                         2/3 c  Bread Crumbs; Dry **

------------------------------------CAKE------------------------------------
  1 1/2 ts Baking Powder                       1 ts Cardamom; Ground
      1 c  Unbleached Flour; Sifted          1/2 ts Ginger; Ground
      1 c  Cottage Cheese                      1 ts Orange Rind; Grated
      2    Eggs; Large                         1 ts Lemon Rind; Grated
    1/2 c  Brown Sugar                       1/2 c  Butter, Melted, *
      1 ts Cinnamon; Ground               
 
  *      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: Hungarian Cheesecake
 Categories: Cakes, Cheese, Desserts
      Yield: 10 servings
 
-----------------------------------CRUST-----------------------------------
  1 1/2 c  Unbleached Flour; Sifted          1/8 ts Salt
      1 ts Baking Powder                       1 tb Lemon Juice
      4 tb Sweet Butter; No Margarine               Cold Water; **
      2    Egg Yolks; Large, *           

---------------------------------CHEESECAKE---------------------------------
      2 c  Cottage Cheese                      1 c  Sour Cream
      4    Eggs; Large                         1 c  Crushed Pineapple; Drained
    1/4 c  Sugar; Granulated                 1/2 c  Raisins
      1 ts Lemon Rind; Grated             
 
  *     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: Keebler Easy Elfin Cheesecake (No Bake!)
 Categories: Cheese, Cakes, Desserts
      Yield: 1 servings
 
      1    Graham cracker pie crust            2 ts Vanilla
      8 oz Cream cheese, softened              8 oz Whipped topping, frozen
    1/3 c  Sugar                                    Strawberries, fresh(garnish)
      1 c  Sour cream                     
 
  Beat cheese until smooth, gradually beat in sugar.  blend in sour cream and
  vanilla.  fold in whipped topping, blending well. spoon into crust. chill
  until set, at least 4 hours.  garnish with fresh strawberries for garnish.
  
  /\/\ara Kent
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Ricotta Cheese Cake
 Categories: Cakes, Entertain, Cheese, Desserts
      Yield: 1 servings
 
      3 lb Ricotta; drained                    1    Grated Rind of Lemon
      2 c  Sugar                               1 ts Vanilla
    1/2 c  Flour; sifted                     1/2 c  Cream (optional); whipped
           Graham cracker crumbs               8    Egg Whites
      8    Egg Yolks                      
 
  Beat ricotta until smooth, gradually add 1 1/2 cups sugar and egg yolks,
  beating after each addition. Beat in flour, lemon rind and vanilla. Beat
  egg whites with 1/2 cup sugar. Fold whipped cream and egg whites into
  ricotta mixture and turn into a 12" spring form pan which has been
  well-buttered and sprinkled with graham cracker crumbs. Bake in a preheated
  425 degree oven for the first 10 minutes; lower temperature to 350 degrees
  and bake for 1 hour. Turn off heat and allow to cool in oven with door
  closed. Freezes well. Dust with powdered sugar when served.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: White Chocolate Mousse Cheesecake with Sun-Dried Cherries
 Categories: Cakes, Chocolate, Cheese, Desserts
      Yield: 10 servings
 
      9 oz White chocolate                     4 oz Shortbread Cookies, diced
      3 ts Gelatin powder                           -and crumbled
      1 qt Soft whipping cream                 4 oz Praline Royale Cookies,
      8 oz Sugar                                    -diced and crumbled
      2 lb Cream cheese                        6 oz Sun-dried cherries
      4 oz Caramel DeLites Cookies,            1 oz Melted butter
           -diced and crumbled            
 
  Melt chocolate. Dissolve gelatin with 1 ounce of water. Place cream cheese
  and sugar in mixing bowl. Use medium speed for 10 minutes. When mixture is
  soft and creamy add melted white chocolate and gelatin. Mix for two
  minutes. Add whipped cream and sundried cherries.
  
  To assemble: Grease a 10-inch mold with butter and cover sides with the
  Shortbread crumbles. Pour Caramel DeLite crumbles on bottom, then pour the
  cheesecake mixture over the first layer of cookies.. On top of that pour
  the Praline Royale mixture. Alternate the cheese and cookie layers.
  
  Makes 10 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cheese Fudge
 Categories: Candies, Cheese, Chocolate, Christmas
      Yield: 3 servings
 
      1 c  (2 sticks) butter, softened       1/2 c  Cocoa
      8 oz Pasteurized process cheese,       1/2 c  Non-fat dry milk
           -cubed                              2 ts Vanilla
  1 1/2 lb Powdered sugar                      2 c  Coarsely chopped nuts
 
  In a large saucepan over medium heat melt butter and cheese, stirring
  frequently. Remove from heat.  Sift together sugar and cocoa; add to
  cheese, mixing well.  Stir in non-fat dry milk, vanilla and nuts. Turn into
  a 9x9x2-inch pan. Chill until firm. Makes 3 pounds.
  
  From Best Recipes Magazine, Sept/Oct 1991
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: SUMMER LASAGNA
 Categories: Italian, Cheese, Microwave
      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: CANNOLI  (Cream Rolls)
 Categories: Italian, Pasta, Cheese
      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: RAVIOLI WITH RICOTTA FILLING
 Categories: Italian, Cheese
      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: Zucchini Pesto Quiche
 Categories: Italian, Cheese
      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: Manicotti (Mamma Leone's)
 Categories: Italian, Pasta, Cheese
      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
      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
      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: Panzarotti (Fried cheese-filled crescents)
 Categories: Italian, Cheese
      Yield: 4 servings
 
-----------------------------------DOUGH-----------------------------------
  2 1/4 c  All-purpose flour                        Salt
    1/4 c  Plus                                1    Egg yolk
      3 tb Butter                        

----------------------------------FILLING----------------------------------
      4 oz Mozzarella                               Pinch of nutmeg
      3 oz Cooked ham                          2 tb Chopped parsley
      2    Eggs                                2    Eggs, beaten
    1/2 c  Grated Parmesan cheese                   Oil for frying
 
  Sift the flour into a mound, make a well in the center and add the butter,
  cut into pieces, a pinch of salt and an egg yolk. Mix together, kneading
  and gradually adding sufficient water to obtain a smooth elastic dough.
  Shape into a ball, cover and leave to stand in a cool place for at least
  1/2 hour. Roll out, folding the dough over on to itself a few times, as if
  making flaky pastry, then roll out into a thin sheet. Cut into circles
  about 3 inches in diameter. Dice the Mozzarella, cut the ham into pieces
  and place in a bowl with the 2 whole eggs, grated Parmesan, pinch of nutmeg
  and chopped parsley. Mix well, then spoon a little into the center of each
  circle. Brush the edges with beaten egg, fold over and press gently. Heat
  plenty of oil in a skillet.  When hot, dip the crescents in beaten egg and
  then fry, a few at a time, until golden brown and puffed up. Drain well on
  paper towles and serve piping hot.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Riccota
 Categories: Italian, Cheese
      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.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Impossible Turkey And Stuffing Pie
 Categories: Poultry, Cheese
      Yield: 6 servings
 
      2 c  Turkey; cooked;diced              1/2 c  Green peas; cooked
    1/2 ts Seasoned salt                       1 c  Milk
      1 c  Prepared turkey stuffing            2    Eggs
    1/4 c  Green onions; w/tops,sliced       1/2 c  Bisquick
 
  Heat oven to 400. Grease a 9" pie plate. Arrange turkey in plate; sprinkle
  with seasoned salt. Separate stuffing into small pieces; arrange on turkey.
  Top with onions and peas. Beat remaining ingred. until smooth, 15 sec. in
  blender on high. POur into plate. Bake until knife inserted in center comes
  out clean. 30-35 min. Cool 5 min. Sreve with hot turkey gravy. 6 servings.
  FROM; BISQUICK RECIPE CLUB. LISA CRAWLEY TSPN00B Judy*Bloomington*IN*04/18
  02:21 pm*
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Impossible Greek Spinach Pie
 Categories: Easy, Cheese, Pies
      Yield: 4 servings
 
    1/2 c  Green onions;chopped                3    Eggs
      1 tb Butter                              1 ts Lemon juice
      1 pk Spinach; thaw & drain             1/4 ts Pepper
    1/2 c  Cottage cheese                      3 tb Parmesan cheese
      1 c  Milk                              1/4 ts Nutmeg
    1/2 c  Bisquick                       
 
  Layer spinach, onions and cottage cheese in greased dish.  Put rest in
  Blender. Pour over cheese. Bake at 350 for 35-45 min until tests clean with
  knife.
  
  Joan Mershon, F-Cooking ~----
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Macaroni and Cheese with Vegetables
 Categories: Main-dish, Pasta, Cheese, Vegetables
      Yield: 6 servings
 
      8 oz Pasta (bow-ties or ribbed)          3 T  Margarine, divided
      1 T  Unbleached Flour                  1/2 c  Vegetable stock
    3/4 c  Milk                              1/2 c  Grated Cheddar cheese (2 oz)
    1/2 c  Grated Parmesan cheese(2 oz)        1 T  Chopped fresh parsley
      1 t  Basil                             1/4 t  Paprika
    1/4 t  Black Pepper                        2 c  Broccoli florets
      1 x  Med sweet red pepper,chopped        1 c  Sliced Mushrooms (3 oz)
      2 x  Scallions, sliced              
 
   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
      Yield: 4 servings
 
      8 oz Macaroni noodles                    3 T  Margarine
    1/2 c  Grated Parmesan cheese(2 oz)        1 x  Italian Plum Tomato, chopped
      2 T  Minced fresh Basil(2 t dried        2 T  Chopped fresh Parsley
      1 ds Freshly ground black pepper    
 
  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
                 chopped vegetables.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Bell Pepper Rajas
 Categories: Appetizers, Mexican, Cheese
      Yield: 6 servings
 
    1/2 ea Green bell pepper; *              1/2 ea Red bell pepper; *
    1/2 ea Yellow bell pepper; *             3/4 c  Montery jack cheese;shredded
      2 T  Chopped ripe olives               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: Cheese Stuffed Rolls
 Categories: Cheese, Sandwiches
      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: Eggs In Green Sauce
 Categories: German, Cheese, Sauces
      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: 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: Sambal Goreng Telor (Eggs in Red Pepper Sauce
 Categories: Foreign, Appetizers, Cheese/eggs
      Yield: 44 servings
 
      1 T  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 t  Crushed red pepper                1/2 t  Paprika
    1/2 t  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: SPRING VEGETABLE PIE
 Categories: Vegetables, Cheese/eggs
      Yield: 6 servings
 
  1 1/2 T  Olive oil                           1 ea Medium carrot, cut length
      1 c  Chopped cauliflower                 3 ea Scallions, minced
    1/2 c  Thawed frozen peas                  2 T  Minced fresh parsley
      4 ea Eggs beaten                         2 T  Low fat milk
      4 oz Crumbled feta cheese              1/4 t  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: Vegetable Frittata
 Categories: Vegetables, Cheese/eggs
      Yield: 8 servings
 
    1/3 c  Chopped onion                     2/3 c  Chopped green pepper
      1 T  Butter                              4 T  Olive oil
  1 1/2 c  Scrubbed, chopped zucchini          2 ea Minced garlic cloves
    1/2 t  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: Cheese Souffle
 Categories: Cheese/eggs, Londontowne
      Yield: 4 servings
 
  1 1/2 c  Milk                              1/2 c  Mild cheddar, shredded
    1/2 t  Salt                                3 ea Eggs, separated
    1/2 c  Cream of Rice                       2 T  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, Londontowne
      Yield: 1 servings
 
      8 oz Pkg cream cheese, softened          5 oz Bleu cheese spread
      3 T  Chopped sweet pickle relish         2 T  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, Londontowne
      Yield: 1 servings
 
    1/2 c  Dried apricots                      1 t  Poppy seed (optional)
      1 lb Monterey Jack cheese, shred       1/2 t  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: Bay Head Cream Cheese Spread
 Categories: Appetizers, Cheese/eggs, Londontowne
      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. Mrs. Donald K.
  Dement
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cheese puffs
 Categories: Cheese/eggs, Londontowne
      Yield: 4 servings
 
      8 ea Slices white bread                  2 c  Milk
      8 oz Old English cheese slices         1/2 t  Pepper
    3/4 t  Dry mustard                       1/4 c  Butter, melted
      1 t  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, Londontowne
      Yield: 4 servings
 
      8 oz Sharp cheddar cheese                1 t  Salt
     10 ea Slc bread, buttered/cubed           4 ea Eggs
      2 c  Milk                                1 t  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, Londontowne
      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, Londontowne
      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: Scotch Eggs
 Categories: Cheese/eggs, Londontowne
      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. Mrs William McG. Harlow
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Australian Cheesecake
 Categories: Cakes, Cheese, Cheesecakes, Desserts, Fruits
      Yield: 10 servings
 
-----------------------------------CRUST-----------------------------------
  1 1/2 c  Graham Cracker Crumbs               6 T  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 t  Lemon Rind, Grated                  2 t  Lemon Juice
      1 t  Vanilla Extract                   1/2 c  Heavy Cream
      2 T  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: Dutch Cheesecake
 Categories: Cakes, Cheese, Cheesecakes, Desserts
      Yield: 10 servings
 
-----------------------------------CRUST-----------------------------------
      1 x  Shortbread; See Recipe # 22   

---------------------------------CHEESECAKE---------------------------------
      2 ea Eggs; Large, Separated            1/4 c  Confectioners' Sugar; PLUS
      2 t  Confectioners' Sugar            1 1/2 c  Gouda Cheese; Grated
    1/3 c  Light Cream Or Half & Half        1/4 c  Unbleached Flour
      1 t  Lemon Juice                         1 t  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: Cheese, Cheesecakes, Desserts, Pies
      Yield: 8 servings
 
-----------------------------------CRUST-----------------------------------
      2 c  Unbleached Flour                  1/2 t  Salt
      2 t  Sugar; Granulated                   4 T  Butter; Chilled, *
      3 T  Shortening; Chilled                 5 T  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 T  Rosewater                         1/2 t  Nutmeg; Grated
    1/4 t  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: French Cheesecake
 Categories: Cakes, Cheesecakes, Cheese, Desserts
      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 T  Unbleached Flour
      4 ea Eggs; Large, Separated            1/4 c  Sour Cream
    1/4 c  Heavy Cream                         1 t  Real Vanilla Extract
      1 T  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, Cheese, Cheesecakes, Desserts
      Yield: 10 servings
 
-----------------------------------CRUST-----------------------------------
      2 c  Unbleached Flour; Sifted            4 T  Butter; No Margarine
    1/2 c  Sugar; Granulated                   1 ea Egg; Large
      1 t  Baking Powder                 

---------------------------------CHEESECAKE---------------------------------
      3 c  Cottage Cheese; 1 1/2 lbs         1/2 c  Cornstarch
      1 t  Baking soda                         1 c  Sugar; Granulated
      4 ea Eggs; Large                       1/2 t  Lemon Rind; Grated
    1/2 t  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: New Zealand Kiwi Cheesecake
 Categories: Cakes, Cheese, Cheesecakes, Desserts, 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 t  Salt
      1 t  Vanilla Extract                     4 ea Eggs; Large, Slightly Beaten
      1 c  Sugar; Granulated             

----------------------------------TOPPING----------------------------------
      1 c  Sour Cream                        1/2 t  Vanilla Extract
      2 ea Kiwi Fruits; Peeled & Sliced        6 tb Butter; Melted
      2 tb Milk                                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, Cheese, Cheesecakes, Desserts, Sauce
      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 t  Lemon Rind; Grated
    1/2 lb Butter; NO Margarine                3 t  Vanilla Extract

-------------------------------SABAYON SAUCE-------------------------------
      2 ea Egg Yolks; Large                  1/4 c  Madeira
    1/2 t  Lemon Rind; Grated                  3 tb Confectioners' Sugar
      1 tb Lemon Juice                         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, Cheese, Cheesecakes, Desserts
      Yield: 10 servings
 
-----------------------------------CRUST-----------------------------------
      1 x  Shortbread; See Recipe # 23   

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

-------------------------------CRUMB TOPPING-------------------------------
      1 c  Unbleached Flour                  1/2 c  Confectioners' Sugar
    1/2 t  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, Cheese, Cheesecakes, Desserts
      Yield: 10 servings
 
-----------------------------------CRUST-----------------------------------
      1 x  None                          

---------------------------------CHEESECAKE---------------------------------
      1 lb Cream Cheese                    1 1/2 c  Sugar; Granulated
      2 ea Eggs; Large                       1/2 t  Cinnamon; Ground
      1 t  Lemon Rind; Grated                1/4 c  Unbleached Flour
    1/2 t  Salt                                1 x  Confectioners' Sugar
      3 tb Butter                         
 
  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: Cheese, Cheesecakes, Desserts, Pies
      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, Cheese, Cheesecakes, Desserts
      Yield: 10 servings
 
-----------------------------------CRUST-----------------------------------
      1 x  Shortbread; See Recipe # 22   

---------------------------------CHEESECAKE---------------------------------
      2 c  Cottage Cheese                      1 c  Swiss Cheese; Grated
    1/2 c  Sugar; Granulated                   6 ea Egg Yolks; Large
      9 ea Egg Whites; Large                   6 tb Butter; Softened
      3 tb Unbleached Flour                    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, Cheese, Cheesecakes, Desserts
      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 t  Cornstarch                          1 t  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: Cheesecakes, Desserts
      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, Cheese, Cheesecakes, Desserts
      Yield: 10 servings
 
-----------------------------------CRUST-----------------------------------
      1 x  Shortbread; See Recipe # 22   

---------------------------------CHEESECAKE---------------------------------
  1 1/2 c  Cottage Cheese; Small Curd        1/4 c  Sugar; Granulated
      4 ea Eggs; Large, Separated            1/2 t  Vanilla Extract
      8 oz Cream Cheese; 1 Pk.                 1 t  Cornstarch
      6 tb Butter                         
 
  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, Cheese, Cheesecakes, Desserts, Fruits
      Yield: 10 servings
 
-----------------------------------CRUST-----------------------------------
  1 1/2 c  Graham Cracker Crumbs             1/4 c  Sugar; Granulated

---------------------------------CHEESECAKE---------------------------------
      1 lb Cream Cheese                      1/4 c  Sugar; Granulated
      2 t  Lemon Juice                         4 ea Eggs; Large
      1 c  Sour Cream                          1 c  Bananas; Mashed, *
      6 tb Butter; Melted                 
 
  *    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: Orange-Ginger Dip
 Categories: Appetizers, Cheese, Dips
      Yield: 4 servings
 
  1 1/2 t  Ginger, dried                     1/2 c  Cream cheese, softened
    1/2 c  Sour cream                        1/4 c  Orange juice
    1/2 t  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
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Angel of Death Cheese Spread
 Categories: Cheese, Spreads, Appetizers
      Yield: 6 servings
 
      1 lb Gorganzola or Bleu Cheese           1 c  Chopped walnuts
      1 lb Ricotta cheese                      4    Fresh sage leaves
      2    Cloves chopped garlic          
 
  salt to taste cheese cloth
  
  Chop garlic.  Add to 1/4 C of water in a small saucepan. Reduce to 2
  tablespoons.
  
  Beat cheeses together.  Add garlic mixture and salt, if desired.
  
  In a double layer of cheesecloth - put sage leaves in a pattern in the
  center.  Sprinkle nuts on top.  Put cheese mixture on top of nuts. Gather
  cheesecloth and form into a ball.  Tie together.
  
  Put the cheeseball in a strainer over a dish and let sit in the fridge
  overnight to drain.
  
  Unwrap and serve!
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Appetizer Cheese Ball
 Categories: Appetizers, Cheese, Eggs
      Yield: 12 servings
 
      8 oz Cream Cheese, Room Temp.          1/8 ts Garlic Powder
      4 oz Blue Cheese, Crumbled             1/4 ts Salt
      4 oz Cheddar Cheese, Shredded          1/2 c  Pecans, Finely Chopped
      2 ts Mustard, Dijon Style              2/3 c  Currants
      1 ts Worcestershire Sauce              3/4 c  Parsley, Chopped

----------------------------------DIPPERS----------------------------------
           Assorted Crackers                        Apple Wedges
 
  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: Artichoke Squares #1
 Categories: Appetizers, Eggs, Cheese
      Yield: 24 servings
 
     12 oz Canned Artichokes                   2 tb Chopped Parsley
      1    Small Onion, Minced               1/4 ts Salt
      4    Large Eggs                        1/4 ts Pepper
      8 oz Mozzarella Cheese                        Non-Toxic Flowers To Garnish
    1/4 c  Dried Bread Crumbs             
 
  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 by 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 325øF. 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 Dip #1
 Categories: Appetizers, Dips, Spreads, Cheese
      Yield: 4 servings
 
      1 c  Parmesan Cheese                 1 1/2 c  Artichoke Hearts
      1 c  Mayonnaise                               Garlic Powder
 
  Combine equal amounts Parmesan cheese and mayonnaise.  Add garlic powder.
  Add artichoke hearts and combine with cheese mixture.  May be served cold
  or heated 10 to 20 minutes in 350øF oven or until cheese is melted (do not
  heat in microwave).  Serve with chips or as a spread on french bread. Typed
  by Syd Bigger.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Baby Pear Tomatoes and Brie
 Categories: Cheese, Appetizers
      Yield: 4 servings
 
  4 1/2 oz Round Brie cheese                        -yellow)
           Coarsely cracked black              1    To 2 Tbsp. snipped fresh
           -pepper                                  -herbs (choose from basil,
      7 oz Baby pear tomatoes (red and              -oregano, marjoram,
 
  Fresh herb sprigs savory, dill, or a combination of them Sliced French
  Bread
  
  Generously line a 9 inch microwave-safe pie plate or quiche dish with fresh
  herb sprigs.  Place cheese over herbs in dish.  Using the tip of a paring
  knife, score top of the cheese in a diamond pattern. Generously top cheese
  with black pepper.  Micro-cook, uncovered, on 100% power (high) 1-1/2 to 2
  minutes or till cheese just starts to melt. Arrange tomatoes around cheese.
  Sprinkle cheese and tomatoes with snipped herbs. Cook on high 1 minutes
  more or till tomatoes are warm. Cut cheese into wedges; serve with tomatoes
  and bread.  Makes 4 to 6 appetizer servings.
  
  From: 1990 Best-Recipes Yearbook, Better Homes and Gardens Shared By: Pat
  Stockett
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Bacon Olive Hot Appetizer
 Categories: Appetizers, Pork, Cheese
      Yield: 4 servings
 
      6    Slices Bacon Crumbled           1 1/2 c  Shredded Cheddar Cheese
      1 c  Ripe Olives, Chopped                1 ts Curry
    1/2 c  Green Onion Tops, Chopped         1/2 c  Mayonnaise
 
  Mix all ingredients.  Toast bread on one side and cut in assorted shapes.
  Spread mixture on untoasted side.  Broil until brown or freeze until ready
  to use.  Typed by Syd Bigger.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Bacon Roll Ups
 Categories: Appetizers, Pork, Cheese
      Yield: 50 servings
 
      6 oz Cream Cheese With Chives           25    Mixed Grain Sandwich Bread
      1 tb Milk                               25    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 350øF for 30 minutes or until
  bacon browns.  These freeze well.  Thaw before cooking. Yields 50.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Basic Fondue (Fondue Neuchateloise)
 Categories: Appetizers, Cheese
      Yield: 1 servings
 
  2 1/2 fl Dry white wine                    1/2 fl Kirsch**
           Clove garlic                             Shake pepper
  5 1/2 oz Emmental and Gruyere cheese*             Grind fresh nutmeg
      1 ts Cornstarch                          6 oz White bread, cubed
 
  (Note:  the above measurements are for *each* person.
   Multiply by your number of guests.)
  
  * Grated and mixed half and half.  ** This is Swiss cherry firewater:
  clear, dry-tasting -- *not* "cherry brandy", which is dark and sweet.
  
  Most good liquor stores should carry it, at least one of the US brands like
  Hiram Walker, or else maybe Bols.  The best Kirsch is "Etter" brand from
  Switzerland, but the odds of your finding it are minuscule. -- In
  Switzerland, fondue is usually perpared in a "caquelon", an earthenware
  dish with a handle, glazed inside;  but any enamelled saucepan can be used,
  or a not too shallow fireproof dish. Rub the inside of the pan with half a
  cut clove of garlic, and let it dry until the rubbed places feel tacky. Put
  the wine in the dish and bring it to a boil. Slowly start adding cheese to
  the boiling wine, and stir constantly until each bit is dissolved, then add
  more.  When all the cheese is in, stir the kirsch into the cornstarch well,
  then add the mixture to the cheese and keep stirring over the heat until
  the mixture comes to a boil again.  Add freshly ground pepper and nutmeg to
  taste.  -- Remove the dish to on top of a small live flame (Sterno or
  alcohol burner) and keep it bubbling slowly. Bread should have been cubed
  ~- about 1-inch cubes -- for spearing with fondue forks and stirring around
  in the cheese.  The old custom is that if you accidentally lose the bread
  into the cheese from the end of your fork, if you're male, you have to buy
  a round of drinks for the table: if you're female, you have to kiss
  everybody. (Hmm.) .
  
  Other fondue info:  Do not drink water with fondue -- it reacts unkindly in
  your stomach with the cheese and bread.  Dry white wine or tea are the
  usual accompaniments.  Another tradition:  the "coupe d'midi", or "shot in
  the middle", for when you get full:  a thimbleful of Kirsch, knocked
  straight back in the middle of the meal, usually magically produces more
  room if you're feeling too full. Don't ask me how this works...it just
  does.  -- The crusty bit that forms at the bottom of the pot as the cheese
  keeps cooking is called the "crouton", and is very nice peeled off and
  divvied up among the guests as a sort of farewell to dinner.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Beef Cheese Ball
 Categories: Beef, Cheese, Appetizers
      Yield: 6 servings
 
      8 oz Cream cheese, (yogurt cheese             -horseradish, 1
           -would be just fine) 2 tsp.    
 
  BEEF CHEESE BALL
  
  Shred 2 jars chipped beef, saute in 2 Tbls. butter.  Combine half of this
  with tsp. prepared mustard. Roll into ball, then roll in remaining chipped
  beef.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Blue Cheese Dip
 Categories: Dips, Cheese
      Yield: 8 servings
 
      1 pk Blue cheese(4oz)                    1 ts Worcestershire sauce
      1 pk Cream cheese,softened(8oz)          1 ds Garlic powder
    1/3 c  Sweet white wine                    2 tb Snipped parsley
      1 tb Snipped parsley                
 
  Mix blue cheese and cream cheese in small mixer bowl; stir in wine
  gradually. Beat until light and fluffy. Beat in 1 tablespoon parsley, the
  Worcestershire sauce and garlic powder.
  Cover and refrigerate until ready to serve. Garnish with 2 tablespoons
  parsley.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Blue Cheese & Walnuts
 Categories: Appetizers, Cheese
      Yield: 6 servings
 
      1 c  Walnuts                             1    Egg beaten with 1 tb water
      1 c  Crumbled blue cheese           
 
  Just chop 1 cup of walnuts (depending on the size of brie you need to
  cover) and stir into 1 cup crumbled blue cheese.  Press onto the top of the
  brie and carefully wrap a sheet of thawed puff pastry dough (Roll out to
  size needed).  Use fingers wet with cold water to seal underside of pastry.
  Cut off excess to make cut-outs and adhere to top of brie with a little
  cold water.  I refrigerate my brie at this point until I'm ready to bake.
  Remove from fridge, Brush w/egg wash (1 egg beaten with a Tbsp. cold water)
  and bake on a cookie sheet covered with baking parchment in a 375 degree
  oven for about 20 minutes until golden. (Parchment makes it simple to
  transfer brie to serving dish.) Let Baked Brie stand for 20-30 Min. before
  cutting to let it firm up a little.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Blue Cheese Souffle
 Categories: Cheese, Dips
      Yield: 6 servings
 
      1    Envelope unflavored gelatin         4 oz Blue cheese--softened
      2 tb Cool water                          1    Egg--seperated
      4 tb Sweet butter                        1 ts Dijon mustard
      4 oz Cream cheese                      1/2 c  Heavy cream--whipped
 
  Blue Cheese Souffle
  
  A wonderful dip.
  
  Soften gelatin in cool water, then gently stir over low heat to dissolve.
  Using a food processor or electric mixer, beat together butter and cheeses,
  adding egg yolk, mustard and gelatin. Beat egg white until stiff BUT NOT
  DRY, and gently fold into mixture. Then fold in whipped cream. Prepare a
  1-cup souffle dish with a colar of oiled waxed paper or foil. Tie to the
  dish with string. Spoon mixture into the dish so that it comes up over the
  sides and up to the top of the collar. Chill for several hours or
  overnight.  Remove the collar and serve with crackers or raw vegetables.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Brandied Cheddar Spread
 Categories: Appetizers, Dips, Spreads, Cheese
      Yield: 5 servings
 
      1 lb Sharp Cheddar Cheese                2 tb Heavy Cream
    1/3 c  Brandy                              1 ds Nutmeg
      3 tb Butter, Room Temperature            1 ds 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.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Brandy Cheese Ball
 Categories: Appetizers, Cheese
      Yield: 10 servings
 
      4 oz BLUE CHEESE,SOFT,CRUMBLED           2 tb BRANDY OR COGNAC
      8 oz CREAM CHEESE,SOFTENED               1    GARLIC CLOVE,FINELY CHOPPED
      2 tb PARSLEY,FRESH,CHOPPED             1/3 c  SESAME SEED, TOASTED
 
  BEAT BLUE CHEESE, CREAM CHEESE, PARSLEY, BRANDY AND GARLIC IN SMALL BOWL ON
  LOW SPEED UNTIL SMOOTH.  COVER AND REFRIGERATE ABOUT 6 HOURS OR UNTIL FIRM.
  JUST BEFORE SERVING, SHAPE CHEESE MIXTURE INTO A BALL; ROLL IN SESAME SEED.
  GARNISH WITH CHOPPED PARSELY IF DESIRED.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Brie En Croate
 Categories: Appetizers, Cheese, Eggs
      Yield: 5 servings
 
      1    Brie Round                          1    Egg
      1    Pasrty Dough                        2 tb 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 350øF about 30 minutes or until golden brown.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Broccoli and Blue Cheese in Prepared Puff
 Categories: Appetizers, Cheese
      Yield: 8 servings
 
           Prepared Pie Pastry               1/2 lb Crumbled Bleu Cheese
      4    Eggs                                4 c  Cooked Broccoli Florets
      1 lb Ricotta Cheese                 
 
  Preheat oven to 400øF for 10 minutes.  Beat eggs until light.  Mix in both
  cheeses, pepper and nutmeg until well mixed.  Stir in broccoli. Set aside.
  Place prepared pie crust in 9" quiche dish.  Pour filling into crust. Bake
  30 minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chalupa Dip
 Categories: Dips, Appetizers, Cheese
      Yield: 4 servings
 
      3    Avocados                          1/2 c  Mayonnaise
      2 ts Lemon Juice                         1 pk Taco Seasoning Mix
    1/2 ts Salt                              1/2 c  Green Onion (Chopped)
    1/4 ts Pepper                              3    Tomatoes (Chopped/Drained)
      8 oz Sour Cream                          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: Cheddar and Broccoli Appetizers
 Categories: Cheese, Appetizers
      Yield: 30 servings
 
     10 oz Frozen chopped broccoli*          1/4 c  Butter; melted
      8 oz Whole kernal corn; drained          2    Eggs
    1/4 c  Onion; chopped                    1/2 c  Bisquick
    1/2 c  Walnuts; coarsely chopped         1/4 ts Garlic salt
    1/2 c  Milk                                1 c  Cheddar cheese; shredded
 
  *Thaw and drain the broccoli.  Heat oven to 375.
  
   Grease a 9x9x2" pan. Mix broccoli, corn, onion and walnuts. Place in pan.
  Beat remaining ingred. except cheese until smooth, 15 sec. in blender on
  high, stopping blender frequently to scrape sides if necessary, or 1 min.
  with electric mixer on high.
  
   Pour evenly into pan.  Bake until knife inserted in center comes out
  clean, 23-25 min.; sprinkle with cheese. Bake until cheese is melted, 2-3
  minutes longer. cool 30 minutes. Cut into triangles or squares. Makes 30
  appetizers.
  
  FROM; BISQUICK RECIPE CLUB LISA CRAWLEY TSPN00B
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cheddar Chili Cheesecake
 Categories: Entertain, Appetizers, Cheese
      Yield: 12 servings
 
  1 1/2 tb Butter (for pan)                    1 c  Cottage cheese
    1/4 c  Fine breadcrumbs, toasted         3/4 c  Chopped green onion
    1/4 c  Finely grated ched. cheese          4    Eggs
      6 oz Thinly sliced ham                   3 tb Jalapeno pepper*
  1 1/2 lb Cream cheese, room temp.            2 tb Milk
    3/4 lb Sharp cheddar, grated               1    Garlic clove, halved
 
  *seeded and finely chopped Preheat oven to 325. Butter 9" springform pan.
  Mix breadcrumbs and 1/4 cup cheddar. Sprinkle mixture into pan, turning to
  coat.  Refrigerate. Dice about half of ham; reserve remaining slices. Mix
  diced ham with remaining ingredients in blender or processor until smooth.
  Pour slightly more than half of filling into prepared pan. Top with
  reserved ham slices in even layer. Cover with remaining filling. Set pan on
  baking sheet. Bake 1 1/4 hours. Turn oven off and cool cheesecake about 1
  hour with door ajar. Transfer cheesecake to rack. Remove sides of pan. Cool
  to room temperature before serving. (Bon Appetit, July 1983)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cheddar Harvest Fondue
 Categories: Cheese, Appetizers
      Yield: 4 servings
 
    3/4 c  Milk                                     -cheddar cheese
      1 tb Dijon-style mustard                 4 c  Italian bread cut in 1-inch
      2 ts Onion powder                             -cubes
    1/4 ts Salt                                4 c  Assorted blanched
      1 ds Ground black pepper                      -vegatables, cut in
    3/4 c  Apple juice                              -bite-size
    1/4 c  All-purpose flour                        Pieces
      6 oz (1 1/2 cups) shredded sharp    
 
  In a medium saucepan combine until smooth: milk, apple juice, flour,
  mustard, onion powder, salt and black pepper. Cook and stir over medium
  heat until mixture thickens and boils; cook and stir one minute longer.
  Remove from heat; add cheese; stir until melted. Transfer to a fondue pot;
  keep warm. Serve with bread cubes and assorted vegetables. This makes 4
  portions (about 2 cups).
  
  From: Steve Herrick Source: Best Recipes Mar/Apr 1991
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cheddar, Sage, and Walnut Torta
 Categories: Cheese, Appetizers
      Yield: 1 servings
 
    1/2 lb Cream cheese; softened                   -(such as Vermont Cabot)
      3 tb Fresh sage leaves, chopped               -- shredded
           Whole sage leaves                   1 c  Walnuts, chopped
    1/2 lb Sharp cheddar cheese                     Whole walnut halves
 
  Place the cream cheese in a food processor with the chopped sage leaves.
  Blend.  Line a 2-cup mold with a double thickness of cheesecloth. Arrange
  the whole sage leaves in a decorative pattern on the bottom of the mold.
  Add half the cream cheese mixture, then add shredded cheddar, smoothing out
  the layer and pressing it slightly. Add the walnuts, again pressing gently.
  Smooth the remaining cream cheese mixture over the walnuts. Fold the ends
  of the cheesecloth over the top of the torta mixture and press lightly.
  Refrigerate the mold overnight.
  
  To unmold, fold back the top of the cheesecloth.  Invert a serving plate on
  top of the mold and flip them over together.  Lift off the mold and
  carefully remove the cheesecloth.  Garnish the torta with walnut halves.
  
  Source: The Herb Companion - June/July 1993 Typos by: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cheese and Sausage Snacks
 Categories: Pork, Cheese, Appetizers
      Yield: 6 servings
 
      3 c  TEABISK (BISQUIK)                        -(ORANGE)
      1    ROLL SAUSAGE MEAT                   1    SPANISH ONION FINELY CHOPPED
      1 lb GRATED CHEDDAR CHEESE             3/4 c  MILK
 
  Blend sausage meat and onion (in blender if you wish). Add remaining
  ingredients and mix well. (important to have onion finely ground).
  
  Drop from teaspoon onto greased cookie sheet
  
  Bake at 425 (four twenty-five) degrees Fahreneheit 10 -15 minutes until
  browned.
  
  This is a QUICK and DELICIOUS snack especially helpful for this time of
  year.
  
  This is my firts time on this echo.  Merry Christmas to all.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cheese Balls #1
 Categories: Appetizers, Cheese
      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 ds Tabasco Sauce
 
  Mix all ingredients well.  Mold in small balls (dime size). Bake at 350øF
  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: Cheese Balls #2
 Categories: Cheese, Appetizers
      Yield: 10 servings
 
    1/2 lb Grated cheese                            Oil for frying
      4    Egg yolk                            1 c  Tomato sauce, as a dip
      1 oz Seasoned flour                 
 
  Blend egg yolks and cheese to a paste.  Shape into small balls and pass in
  seasoned flour then fry in oil til golden brown. Serve with tomato sauce.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cheese Fondue #1
 Categories: Appetizers, Cheese
      Yield: 4 servings
 
      8 oz Natural Swiss cheese,diced          2 c  Dry white wine
      8 oz Gruyere cheese,diced                1 tb Lemon juice
      2 tb Flour                               3 tb Kirsch
      1    Clove garlic,halved                      French bread,1" cubes
 
  Place cheese in plastic bag; sprinkle with flour. Toss until cheese is
  coated.
  Rub cut clove of garlic on bottom and side of 3-quart saucepan; add wine.
  Heat over low heat just until bubbles rise to surface (wine must not boil).
  Stir in lemon juice; add cheese, about 1/2 cup at a time, stirring
  constantly with wooden spoon. Stir until cheese is melted. Stir in kirsch.
  Pour into ceramic fondue pot over low heat. Use long-handled forks to spear
  bread cubes; then dip and swirl in fondue with stirring motion.
  NOTE: The Swiss cheese should be aged at least 6 months.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cheese Fondue #2
 Categories: Appetizers, Cheese
      Yield: 6 servings
 
      1 c  Water                               1 ts Season salt
      2 c  Dry white such as sauterne          1 tb Butter
 
  Place in top part of double boiler and place directly on burner and bring
  to boil. Put pan in bottom of double boiler and add 4 cups swiss american
  cheese.  Add 3 Tbl. cornstarch, softened with water. Stir until cheese
  melts. Put into fondue pot.
  
  Source: My recipe box
  
  Courtesy of: Joann Pierce
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cheese Hoosies
 Categories: Cheese, Appetizers
      Yield: 6 servings
 
    1/4 lb Butter or margarine                 2 c  Sifted flour
    1/4 lb "rat" cheese (American)             1 ds Cayenne
      2 ts Salt                           
 
  Cream grated cheese and shortening;  work in flour and salt. Knead on board
  until smooth.  Roll into long thin roll (size of a 25 cent piece) and
  chill.  Slice thin and bake on cookie sheet in 350 degree (F) oven for 8
  minutes. Dust with sugar and keep indefinitely. Serve as hors d'oevres.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cheese Log
 Categories: Appetizers, Cheese, Eggs
      Yield: 10 servings
 
    1/2 lb New York Sharp Cheese               2 ts Worcestershire Sauce
    1/2 lb Pimento Cheese                    1/4 ts Red Pepper
    1/2 lb Cream Cheese                        2 tb Mayonnaise
      2    Garlic Cloves                     1/4 ts Salt
 
  Grate cheese and mix together with remaining ingredients.  Form mixture
  into a long log shaped roll.  Chill a little and divide into thirds. Roll
  in paprika.  Can be frozen.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cheese Onion Morsels
 Categories: Cheese, Appetizers
      Yield: 96 servings
 
      1 lb Cheddar Cheese (Grated)             2 ts Sugar
    1/2 c  Soft Butter                       1/2 ts Baking Powder
      1    Egg                               1/2 ts Paprika
    1/4 c  Water                             1/2 c  Onions (Finely Chopped)
      2 c  All-Purpose Flour                 1/4 c  Parsley (Chopped) Or Flakes
      1 ts Salt                           
 
  Beat cheese and butter. Add egg and water. Blend. Combine flour, salt,
  sugar, baking powder and paprika. Add flour mixture, onions and parsley to
  the cheese mixture. Blend. Drop onto cookie sheet. Bake at 350øF for 15
  minutes or until golden brown. May be frozen and thawed. Reheat at 375øF
  for 5 minutes. Makes 8 dozen.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cheese Pretzels
 Categories: Appetizers, Cheese
      Yield: 2 servings
 
    1/2 c  Unsalted butter, softened         1/2 ts Salt
  2 1/2 c  Shredded aged cheddar cheese      1/4 ts Cayenne pepper
      2 tb Dijon mustard                       1    Egg white
  1 1/4 c  Flour                          
 
  ** %%%%% CHEESE PRETZELS %%%%% **
  
  Shape these nibblies into pretzels, or make sticks or rounds.  You can make
  them up to three days ahead, then store in a cookie tin. Serve at toom
  temperature or reheat them in a 300 oven for 5 min.
  
  poppy or sesame seeds
  
  In bowl, cream butter until fluffy; beat in cheese and mustard. Combie
  flour, salt and cayenne; add to bowl and stir just until mixture holds
  together, being careful not to overmix. Form into disc and wrap in plastic
  wrap. Chill for 30 minutes Divide into 1 tbsp balls; roll each ball into 10
  inch strip.  Twist ends over each strip to form pretzel; place on baking
  sheet.  Brush with egg white; prinkle with poppy seeds. Bake in 375 oven
  for 12 to 15 minutes or until pale golden color. Makes about 2 dozen.
  
  Origin:  Canadian Living Magazine; December 1990 issue. Shared by: Sharon
  Stevens.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cheese Snacks
 Categories: Appetizers, Cheese, Syd's book
      Yield: 1 servings
 
  1 1/2 c  Flour                             1/4 lb Butter
    1/4 ts Salt                                1 c  Grated Cheese
    1/4 ts Cayenne Pepper                 
 
  Sift the first 3 ingredients together.  Work in butter and cheese. Form
  into a long roll.  Chill and slice.  Bake in a 350øF oven for 12 to 15
  minutes.  May be kept in refrigerator, sliced and baked as needed. From:
  Syd's Cookbook.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cheese Snack Rounds
 Categories: Cheese, Appetizers
      Yield: 6 servings
 
      1    Jar (5oz) Sharp pasteurized       1/2 c  Bisquick baking mix
           -process cheese spread              2 tb Toasted sesame seed
 
  FROM THE KITCHEN OF: Gary & Margie Hartford [Eugene, Oregon]
  
  Mix cheese spread and baking mix. shape into a roll, about 1 inch in
  diameter, on lightly floured cloth covered board. Roll in sesame seed,
  pressing lightly if necessary. Wrap and refrigerate until firm, at least 2
  hours.
  
  Heat oven to 375 degrees F. Cut roll into 1/4 inch slices. Place on lightly
  greased cookie sheet. Bake until golden brown, 8 to 10 minutes. About 42
  appetizers.
  
  From: The recipe files of General Mills Inc. (1981) Shared 7/93
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cheese Stuffed Pineapple
 Categories: Appetizers, Cheese
      Yield: 2 servings
 
      1    Pineapple, ripe                   1/4 ts Dry mustard
      1 pk Cream cheese (8-oz)                 1 tb White rum
    1/2 c  Well-aged Cheddar, grated         1/4 ts Salt (optional)
      1 tb Chives, minced                 
 
  Cut off the top of the pineapple far enough down so that a wide rim is
  formed. Scoop out the fruit and chop it fine. Blend together the cheeses,
  chives, 1-1/2 cups of the chopped pineapple, mustard, rum, and salt. Pile
  mixture into pineapple shell. Serve with Triscuits, toast rounds or
  squares. Makes about 2 cups.
  
  From: A Salute to Cheese, by Betty Wason, Hawthorn Books, Inc., 1966.
  
  Shared by: June Hoffman, 8/93
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cheese Triangles
 Categories: Appetizers, Cheese, Eggs
      Yield: 20 servings
 
      1 c  Shredded Jack Cheese, Or:           1 ts Salt
           Cottage Cheese                     10    Sheets Phyllo Pastry
      2    Eggs, Well Beaten                   1 c  Unsalted Butter, Melted
    1/2 c  Chopped Parsley                
 
  Combine cheese, eggs, parsley and salt and mix well. Cut each sheet of
  phyllo dough in halves, working with one sheet at a time. Keep rest of
  pastry covered with damp towel until ready to use. Brush with butter and
  fold each half twice vertically to form narrow strip. Place about 1
  tablespoon cheese mixture at one end of each strip. Fold one corner across
  filling to form triangle. Brush with more butter. Continue folding in
  triangles, flag-style, and brushing with butter. Place triangles on baking
  sheets and bake at 350øF until pastry is golden, about 15 to 20 minutes.
  (C) 1992 The Los Angeles Times
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cheesy Potato Skins
 Categories: Cheese, Entertain, Appetizers
      Yield: 6 servings
 
      3 md Baking potatoes                     1 c  Shredded cheddar cheese
           Vegetable oil                       6 sl Bacon, cooked and crumbled
           Seasoned salt                  
 
  sour cream, jalapenos, and picante sauce optional
  
  Preheat oven to 400F.
  
  Scrub potatoes thoroughly and rub skin with oil.  Bake for 1 hour or until
  done.  Allow potatoes to cool to touch.  Cut in half lengthwise. Carefully
  scoop out pulp, leaving 1/4- to 1/8- inch shells. (Save pulp for another
  recipe).  Cut skins in half crosswise and deep fry in hot oil for 32
  minutes until lightly browned.  Drain on paper towels. Place skins on a
  baking sheet. Sprinkle with salt, cheese, and bacon. Place under broiler
  until cheese melts.  Serve with sour cream, jalapenos, and picante sauce.
  
  Yield:  1 dozen small servings
  
  From:  "Celebrate San Antonio - A Cookbook" by the San Antonio Junior
  Forum, 1986.  ISBN 0-961917-0-0 Posted by: Karin Brewer, Cooking Echo, 8/92
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chicken Puffs
 Categories: Dips, Appetizers, Chicken, Cheese
      Yield: 4 servings
 
      2 tb Butter                            1/4 c  Celery (Finely Chopped)
    1/4 c  Flour                               2 tb Pimento (Chopped)
      1    Egg                                 2 tb Dry White Wine
    1/4 c  Swiss Chesse (Shredded)           1/4 c  Mayonnaise
      2 c  Chicken (Cooked, Fine Chop)    
 
  Melt butter in 1/4 cup boiling water.  Add flour and a dash of salt; stir
  vigorously.  Cook and stir until mixture forms a ball that doesn't
  separate.  Remove from heat and cool slightly.  Add egg; beat vigorously
  until smooth.  Stir in cheese.  Drop dough onto greased baking sheet, using
  1 level teaspoon dough for each puff.  Bake at 400øF for 20 minutes. Remove
  from oven; cool and split.  Combine remaining ingredients, 1/2 t salt and
  dash of pepper.  Fill each puff with 2 teaspoons.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chili Cheese Roll
 Categories: Appetizers, Cheese
      Yield: 14 servings
 
      1    8 oz package American             1/8 ts Garlic powder
           -cheese, grated                   1/4 c  Chopped pecans
      1    3 oz package cream cheese           2 tb Chili powder
 
  ** %%%%% CHILI CHEESE ROLL %%%%% **
  
  Have cheese at room temperature; mix both until well blended.  Stir in
  garlic powder and pecans. Form into a roll about 10 inches long. Spread the
  chili powder on waxed paper and coat the outside of cheese with the chili
  powder by rolling over the waxed paper. Chill. Slice and serve with
  crackers or Melba toast. Makes forty 1/4 inch thick slices.
  
  Origin: Spices of the World Cookbook, by McCormicks Sent by: Sharon
  Stevens.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cocktail Crisps
 Categories: Appetizers, Entertain, Cheese, Syd's book
      Yield: 1 servings
 
    1/4 lb Butter                              1 c  Grated Cheddar Cheese
      1 c  Flour                               1 c  Rice Krispies
 
  Blend the first three ingredients well.  Add the Rice Krispies.  Roll into
  small balls, about 1/2 teaspoon.  Flatten balls out on cookie sheet. Bake
  in a 350øF oven for 12 to 15 minutes.  Cayenne pepper may be added along
  with the first three ingredients for added zest. From: Syd's Cookbook.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Crab and Cream Cheese Hors D'oeuvres
 Categories: Appetizers, Cheese, Seafood
      Yield: 1 servings
 
      8 oz Cream Cheese, Softened            1/2 ts Horseradish
      8 oz Backfin Crabmeat                    2 oz Slivered Almonds
      1 tb Milk                                     Salt
      2 tb Chopped Onion                            Pepper
 
  Blend together all ingredients except almonds and put in shallow baking
  dish (salt/pepper to taste).  Sprinkle almonds over top and bake at 350øF
  until slightly browned on top.  Serve hot on crackers. Makes 2 cups.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Crab Roll Hors D'oeuvres
 Categories: Appetizers, Seafood, Cheese
      Yield: 1 servings
 
      1 lb Backfin Crabmeat                    8 oz Cream Cheese, Softened
 
  Season slightly with your choice of the following: salt, cream, onion,
  sherry, pepper, Tabasco, mustard, Worcestershire. Remove all cartilage from
  crabmeat.  Very gently mix crab with cream cheese, being careful not to
  break the pieces.  Shape into a log, sprinkle with parsley, chill, and
  serve with crackers.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Crab Souffle Roll
 Categories: Appetizers, Seafood, Cheese
      Yield: 7 servings
 
    1/2 c  Butter                              1    Dash Of Red Pepper
    1/2 c  Flour                               2 ts Snipped Chives
      2 c  Milk                                4    Egg Whites
      4    Egg Yolks                         1/4 ts Cream Of Tartar
    1/2 ts Salt                              1/3 c  Parmesean Cheese

------------------------------CRABMEAT FILLING------------------------------
      4    Scllaions (Finely Chopped)        1/3 c  Half And Half
      2 tb Butter                              2 ts Snipped Parsley
      2 pk (6 Oz. Each) Crabmeat               1 ds Tabasco
      3 oz Cream Cheese                        1    Salt And Pepper To Taste
 
  Grease 15 1/2 x 10 1/2 x 1" pan.  Line with waxed paper, grease lightly and
  flour.  Heat butter and remove from heat.  Stir in flour. Cook over low
  heat, stirring til smooth and bubbly.  Remove from heat, stir in milk. Heat
  to boiling, stir constantly.  Boil and stir 1 minute. Remove from heat,
  beat in egg yolks, one at a time.  Stir in salt, red pepper, chives, and
  cheese.  Cool at room temp, cover mix to prevent film. Heat oven 350øF.
  Beat in whites with cream of tartar, sitff not dry. Fold in 1/4 whites into
  mixture, fold in remaining whites. Bake until puffed and golden brown 35-45
  minutes. Immediately loosen souffle from edges of pan, invert on cloth
  covered cooking rack. Spread with filling. Roll from narrow end ~cut
  desired slices when cool. Cook and stir green onions in butter til tender.
  Stir in remaining ingredients.  Heat until hot.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Crabmeat Dip
 Categories: Dips, Appetizers, Cheese
      Yield: 6 servings
 
      1    8 oz pkg cream cheese               1 ds Tabasco sauce
      1    Stick butter                      1/8 ts Garlic powder
      1 lb White crabmeat                      1 ds White pepper
      1    Sm. onion, finely chopped      
 
  In a double boiler, melt the cream cheese and butter. Add the crabmeat and
  seasonings.  Serve in a chafing dish to keep warm. Good with dip-size corn
  chips, in pastry shells, or crackers.
  
  Posted by Mike Hackmann  6/93
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cream Cheese in Sour Dough
 Categories: Appetizers, Cheese
      Yield: 8 servings
 
      8 oz Cream Cheese                        1    Garlic To Taste
      8 oz Sour Cream                          1    Tabasco To Taste
      1    Jar Armour Dry Beef (Chop)          3    Chopped Green Onions
      4 oz Grated Chedder Cheese               1    Round Sour Dough Bread Loft
      1 ds Lea & Perrins Sauce            
 
  Combine all ingredients and mix until well blended.  Hollow out center of
  the Sour Dough round and place cheese mixture in the hollowed out cavity.
  Wrap the round in foil and bake at 350øF for 45 minutes. Tear sour dough
  removed from round into pieces and use for dipping.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Creamy Cheese Fondue
 Categories: Appetizers, Cheese
      Yield: 6 servings
 
      4 c  AMERICAN CHEESE,SHEDDED 16OZ    1 1/4 c  DRY WHITE WINE
      1 tb ALL-PURPOSE FLOUR                   6 oz CREAM CHEESE WITH CHIVES
      2 tb GREEN PEPPER,FINELY CHOPPED         1 ts PREPARED MUSTARD
      1 tb BUTTER                              1 pk BREADSTICKS/FRENCH BREAD
 
  COMBINE SHREEDE CHEESE AND FLOUR; SET ASIDE.  IN A SAUCEPAN COOK GREEN
  PEPPER IN BUTTER TILL TENDER BUT NOT BROWN.  STIR IN WINE; HEAT SLOWLY JUST
  TILL BUBBLING.  GRADUALLY ADD SHREDDED CHEESE, STIRRING CONSTANTLY, UNTIL
  SMOOTH AND BUBBLY.  STIR IN CREAM CHEESE AND MUSTARD; COOK AND STIR OVER
  LOW HEAT TILL SMOOTH.  TRANSFER CHEESE MIXTURE TO FONDUE POT.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Creamy Pepper Dip
 Categories: Appetizers, Dips, Cheese
      Yield: 1 servings
 
      8 oz Cream Cheese, Softened              2 tb Jelly, Apple or Orange *
    1/3 c  Hot Pepper Rings, Chopped           2 tb Celery, Finely Chopped
      1 tb Liquid From Hot Pepper Rings        2 tb Sweet Pepper, Chopped Fine
      2 tb Fine Chopped Onions               1/4 c  Hot Pepper Rings (Garnish)
 
  * Orange Marmalade
  ~--------------------------------------------------------------------- ~--
  In a medium bowl, stir in cream cheese until smooth.  Stir in remaining
  ingredients.  Cover; refrigerate until serving time, at least 2 hours.
  Garnish with pepper rings.  Serve with fresh vegetables or crackers for
  dipping.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Croutes Au Fromage
 Categories: Cheese, Appetizers
      Yield: 46 servings
 
  1 1/2 c  Flour                               3 tb Heavy Cream
    1/2 ts Salt                                1 lg Egg, Beaten Lightly
    1/8 ts Cayenne Pepper                  1 1/2 c  Swiss Cheese, Fine Shredded
      6 tb Unsalted Butter *                   3 tb Butter, Softened
      1 c  Sharp Cheddar Cheese, Coarse   
 
  * Butter should be cut into small bits.
  ~--------------------------------------------------------------------- ~--
  Into a bowl, sift together the flour, salt, and cayenne.  Blend in the
  butter and Cheddar cheese.  Stir in the cream, stirring until the mixture
  forms dough.  Chill, wrapped in wax paper, for 2 hours. Roll out dough
  1/16-inch thick on a lightly floured surface and cut into rounds, using a
  1-1/2-inch cutter.  Reroll scraps and cut out more rounds. Arrange on
  baking sheets, brush them lighly with the egg, and bake in the middle of a
  preheated 450øF oven for 5-7 minutes, or until browned lightly. In a small
  container, cream together the Swiss cheese and softened butter. Arrange
  half the rounds, bottom sides up, on baking sheets. Divide the cheese
  mixture among them. Make sandwiches by pressing the remaining rounds on top
  and pressing lightly.  Bake the croutes in the 450øF oven for 4 minutes, or
  until the cheese is just melted.  Makes 46 croutes. A Gourmet Magazine 1969
  Favorite.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Croutes Au Fromage (Cheese Pastries)
 Categories: Appetizers, Cheese
      Yield: 46 servings
 
  1 1/2 c  All-purpose flour                        Plus 3 tablespoons, softened
    1/2 ts Salt                                1 c  Coarsely grated sharp
    1/8 ts Cayenne                                  -Cheddar
    3/4    Stick (6 tablespoons) cold          3 tb Heavy cream
           -unsalted butter, cut into          1 lg Egg, beaten lightly
           -bits,                          1 1/2 c  Finely shredded Swiss cheese
 
  from 1969
  
  Into a bowl sift together the flour, the salt, and the cayenne, blend in
  the 6 tablespoons butter and the Cheddar, and stir in the cream, stirring
  until the mixture forms a dough. Chill the dough, wrapped in wax paper, for
  2 hours.
  
  Roll out the dough 1/16 inch thick on a lightly floured surface and using a
  1 1/2 inch round cutter cut out rounds, rerolling the scraps and cutting
  out additional rounds. Arrange the rounds on baking sheets, brush them
  lightly with the egg, and bake them in batches in the middle of a preheated
  450~ F. oven for 5 to 7 minutes, or until they are browned lightly. The
  pastry rounds may be made 2 days in advance and kept in an airtight
  container.
  
  In a small bowl cream together well the Swiss cheese and the remaining 3
  tablespoons butter. Arrange half the pastry rounds, bottom sides up, on
  baking sheets, divide the cheese mixture among them, and sandwich the
  mixture with the remaining pastry rounds, pressing the rounds together
  lightly. Bake the croutes in the preheated 450~ F. oven for 4 minutes, or
  until the cheese is just melted. Makes about 46 croutes.
  
  Source: Gourmet magazine, January 1991 - favorite recipes from old issues
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Dallas Cowboy Tacos
 Categories: Appetizers, Pork, Cheese
      Yield: 3 servings
 
      1    Sausage (Medium Roll)             1/2 c  Onion (Chopped)
      1 c  Velveeta Cheese                     2 cn 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 375øF for 10 to 12
  minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Desperation Diet Dip
 Categories: Cheese, Dips
      Yield: 6 servings
 
      1 pt Low-cal cottage cheese          1 1/2 tb Finely chopped parsley
      3 lg Cloves of fresh garlic,             1 tb Mayonnaise
           -minced                             1 tb Wine vinegar
 
  Another of my recipes.  This one goes well when you're feeding people who
  are ready to party, but are also trying to diet. Has a very nice garlicky
  tang to it.  Use it either with raw vegetables or any kind of cracker or
  diet cracker.
  
  «     tsp Italian seasoning Salt and pepper to taste
  
  Mix all the ingredients together (you can even beat this mixture until
  smooth if you're going to be dipping things like cauliflower in it).
  Replace in the cottage cheese container. Cover and refrigerate for at least
  an hour and preferably overnight. At party time, remove from refrigerator
  and serve either picnic-style in the cottage cheese container or put in a
  bowl for serving.  Sprinkle a bit of paprika on the top for color.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Double Cheese Wheel
 Categories: Cheese, Appetizers
      Yield: 24 servings
 
      1 lb Cheese *                          1/4 c  Pine Nuts, Toasted, 1 Oz
      3 oz Cream Cheese, Softened          1 1/2 ts Fresh Basil Leaves, OR ***
    1/4 c  Marinated Artichoke Hearts**      1/2 ts Basil Leaves, Dried ***
 
  * You should get 1 whole wheel of Chicuahua Or Monterey Jack Cheese **
  Artichoke hearts should be drained and chopped. *** Fresh basil leaves
  should be snipped or dried basil leaves should be crushed.
  ~--------------------------------------------------------------------- ~--
  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: Easy Cheese and Shrimp Gyozas (East/west)
 Categories: Appetizers, Seafood, Cheese
      Yield: 4 servings
 
    1/2 lb Medium shrimp (41 to 40 per              -chopped
           -pound) shelled and deveined    1 1/4 c  Grated Monterey Jack cheese
  1 1/2 ts Salt                                     -(about 5 ounces)
      1 ts Finely minced ginger or             1 pk Round siu mai wrappers or
           -ginger juice                            -won ton wrappers
      2 ts Dry sherry or rice wine                  LIME CREAM SAUCE
      1 ts Cornstarch                               (see note)
      5    Fresh water chestnuts,              1 tb Oil
           -finely chopped                   2/3 c  Chicken stock
      2    Green onions, chopped           1 1/2 c  Heavy cream
  1 1/2 tb Chopped fresh coriander             1 tb Lime juice
      2    Chinese sausages, finely       
 
  Salt and white pepper to taste Sprigs of fresh coriander
  
  Toss the shrimp with 1 teaspoon of the salt and let stand for 10 minutes.
  Rinse thoroughly, drain and pat dry.
  
  Finely chop shrimp and put them in a mixing bowl.
  
  Add remaining salt, ginger, rice wine, cornstarch, water chestnuts, green
  onions, coriander, sausage and cheese to mix- ture; mix thoroughly.
  
  If you are using won ton wrappers, trim the corner to make a circle.
  
  Place 1 heaping teaspoon filling in the center of 1 wrapper. Moisten the
  edge of the wrapper with water and fold in half to enclose filling and form
  a half-circle. Pinch the edges together to seal.
  
  Set on a baking sheet; cover with a towel. Repeat with remaining filling
  and wrappers.
  
  To cook and sauce 4 servings, add 1 tablespoon of the oil to a 10-inch
  nonstick skillet and set over medium heat.
  
  Arrange 12 gyozas in one single layer; pan-fry for 1 minute or until
  lightly browned. Turn the gyozas over to brown other side, about 1 minute
  longer.
  
  Add chicken stock, shake pan to prevent gyozas from stick- ing. Cover and
  cook at low boil for 2 minutes. Remove gyozas to a plate; keep warm.
  
  Increase heat under skillet to high, add cream; bring to a boil stirring
  for 45 seconds until thickened. Stir in lime juice.
  
  Season with salt and pepper.
  
  To serve, divide the sauce among 4 plates. Arrange 3 gyozas on each.
  Garnish with fresh coriander springs.
  
  Note: There is enough filling to make 4 dozen gyozas. The amount of sauce
  indicated above is enough for 12 gyozas. If you want to make more, multiple
  the sauce ingredients, but bear in mind that you will have to make the
  sauce separately as part of each batch. Freeze extra uncooked gyozas on a
  baking sheet; when frozen, transfer them to a freezer bag. Do not defrost
  before browning.
  
  Makes 4 dozen gyozas. Serves 16.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Five Cheese Pizza
 Categories: Pizza, Cheese, Appetizers
      Yield: 1 servings
 
           Whole wheat pizza dough (rec             -ed
           -ipe) or basic crust              3/4 c  Provolone cheese; grated
      2 tb Pine nuts                                Coarse salt
      2 tb Olive oil; plus additional               Fresh ground pepper
           -for pan                          1/2 c  Mozzarella cheese; grated
           Cornmeal for pan (optional)       1/3 c  Bel paese cheese; slivered
      1 ts White wine vinegar                       -(get at italian groc.)
    1/2 ts Garlic; minced                    1/4 c  Gorgonzola cheese; crumbled
      1 sm Zucchini; thinly sliced (ab         6 tb Parmesan; freshly grated (i
           -out 3/4 cup)                            -mported is best)
    1/3 c  Red onion; very thinly slic         1 tb Parsley; fresh, chopped
 
  1.  Prepare Whole Wheat Pizza Dough through Step 3. 2. Heat small skillet
  over low heat until hot to the touch.  Add pine nuts; reduce heat to very
  low.  Toast pine nuts, shaking pan frequently, until evenly golden, about 2
  minutes.  Set aside. 3. Heat oven to 500F. Oil a 12-inch pizza pan as
  necessary for type of pan (see below for tips); sprinkle with cornmeal if
  desired. 4. Combine 1 Tablespoon of the oil, the vinegar, and galric in
  medium bowl; add zucchini and red onion, tossing to coat. 5. Complete Whole
  Wheat Pizza Dough. 6. Place dough in prepared pan; brush surface with
  remaining oil. Sprinkle half the provolone evenly over dough, leaving a
  3/4-inch border; top with even layer of zucchini mixture. Sprinkle with
  salt and pepper to taste, then with the remaining provolone, all the
  mozzarella, Bel Paese, and Gorgonzola, and half the Parmesan. Sprinkle with
  additional salt and pepper.  Bake until crust is golden, about 15 minutes.
  Scatter pine nuts evenly over surface. Bake until pine nuts and crust are
  browned, 3 to 5 minutes longer. Sprinkle with remaining Parmesan and the
  parsley.  Serve immediately. Makes One 12-inch Pizza! Recipe from Cuisine,
  November, 1984.  See Whole Wheat Pizza Dough recipe. Which Pan for Pizza?
  Almost any type of pan can give good results, though directions for
  brushing with oil and sprinkling with cornmeal differ slightly with each.
  In fact, the use of cornmeal is not required to prevent sticking except
  when using a pizza stone, but a little sprinkled on the surface of any pan
  will give added texture to the crust. Tin-lined steel; aluminum round pizza
  pans or baking sheets:
      Generously brush the pan with olive oil. Black-finished metal baking
  sheets and pizza pans:
      Follow the manufacturer's directions for care.  Lightly brush bottom
  and sides (if any) with olive oil. Pyrex pizza pan:
      Generously brush pan with olive oil. Pizza Stone:
      Stones require preheating in a 500F oven.  They require no oiling but
  must be sprinkled with cornmeal to prevent sticking just before the pizza
  is transferred from the peel (paddle).  The peel must also be sprinkled
  with cornmeal before the uncooked pizza is place on it for transfer to the
  heated pizza stone.  When removing the hot pizza stone from the oven, be
  careful not to set it on a cold surface, or the stone will crack.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Fried Deviled Camembert
 Categories: Appetizers, Cheese
      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: Fruit Dip
 Categories: Appetizers, Cheese
      Yield: 5 servings
 
           Jar Of Marshmellow Cream            8 oz Cream Cheese
 
  Mix cream cheese and marshmellow cream together and put back in jar. Use
  with blueberries, bananas, strawberries.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Glazed Almond Brie
 Categories: Appetizers, Cheese
      Yield: 16 servings
 
      1    Wheel imported Brie cheese *      1/2 c  Sliced unblanched almonds
           - well chilled                           Red & green seedless grapes
      2 tb Confectioners' sugar                     - in clusters, for garnish
 
  *  The original recipe calls for "1 3/4-oz Wheel imported Brie". I think
  this might be an error, it could possibly be "One 3/4 LB wheel of Brie, but
  I don't know for sure.  -km-
  
  WITH A SMALL, flexible knife, cut away rind from top of chilled cheese. Be
  careful not to remove or split the rind on the sides. It will form a wall
  for the melted cheese. Sift 1 tablespoon of confectioners' sugar evenly
  over the surface and arrange almonds on top, pressing gently into place.
  The cheese can be prepared to this point as many as 2 days in advance.
  Cover loosely with foil and refrigerate. Bring to room temperature before
  heating, place rack 6 inches from heat source and preheat the broiler. Line
  large baking sheet with aluminum foil, place cheese on it and sift 1
  tablespoon of confectioners' sugar over nuts. Broil cheese until top is
  evenly browned--about 1 to 2 minutes. Rotate cheese, if necessary, for even
  browning. Watch carefully so it does not burn. Use foil to lift cheese and
  transfer it to serving platter. Tear foil and gently remove it. Garnish
  with clusters of grapes.
  
  Volume I of Abby Mandel's cookbook, "Fast and Flavorful" (Cuisinarts
  Cooking Club, Inc., 1985).
  
  ABBY MANDEL - PRODIGY GUEST CHEFS COOKBOOK
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Gourmandise W/ Pine Nuts
 Categories: Appetizers, Cheese
      Yield: 6 servings
 
    1/4 c  Butter                              8    Wedges gourmandise cheese
      2 c  Shelled pine nut               
 
  Melt butter in large skillet over medium-high heat. Add pine nuts and saute
  until golden. Remove from heat.
  
  Arrange cheese on individual plates and top with sauteed pine nuts.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Ham and Cheese Ball
 Categories: Appetizers, Cheese
      Yield: 6 servings
 
      1 c  Ground ham                          8 oz Shredded cheddar
      1 ts Worcestershire sauce                     Onion powder to taste
      8 oz Cream cheese                        1 ts Tabasco sauce
    1/2 ts Lemon juice                    
 
  Mix all ingredients and chill.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Ham and Cheese Appetizers
 Categories: Appetizers, Cheese
      Yield: 6 servings
 
      2 c  Bisquick baking mix               1/4 c  Sour cream
    3/4 c  Cooked smoked ham, (finely          2 tb Smipped parsley
           -chopped)                         1/2 ts Salt
      1 c  Shredded Swiss or Cheddar           2    Clv garlic, crushed (cloves)
           -cheese                           2/3 c  Milk
    1/2 c  Chopped onion (fine)                1    Egg
    1/2 c  Grated parmesan cheese         
 
  FROM THE KITCHEN OF: Gary & Margie Hartford [Eugene, Oregon]
  
  Heat oven to 350 degrees F. Grease retangular pan 13x9 inches. Mix all
  ingredients; spread in pan. Bake until golden brown, 25 ot 30 minutes. Cut
  into rectangles, about 2x1 1/2 inches. 36 appetizers.
  
  NOTE: High altitude directions (3500 to 6500 ft), Heat oven to 375,and
  decrease baking mix to 1 3/4 cups add 1/4 cup all purpose flour.
  
  From: The recipe files of General Mills Inc. (1981) Shared 7/93
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Ham Rolls
 Categories: Appetizers, Cheese, Pork, Syd's book
      Yield: 16 servings
 
     12 oz Softened Cream Cheese               4 tb Cream
     24    Chopped Stuffed Olives                   Salt And Pepper To Taste
      2 ts Prepared Horseradish                2 lb Rectangular Ham Slices
 
  Combine the cheese, olives, horseradish, cream and seasonings; mix well.
  Spread the cheese mixture on the ham slices.  Roll each slice and fasten
  with a cocktail toothpick.  Cut rolls into 1 inch pieces. Place on a
  serving tray.  Serve with crackers.  From: Syd's Cookbook.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Herbed Cheese Spread
 Categories: Spreads, Dips, Appetizers, Cheese
      Yield: 4 servings
 
      1 lb Ricotta cheese or other soft             -additional parsley
           -fresh white cheese, such as      3/4 c  Whipping cream, beaten to
           -fromage blanc                           -soft peaks
           Or goat cheese                    1/4 c  Olive oil
    1/2 c  Snipped fresh chives            1 1/2 tb White wine vinegar
    1/4 c  Chopped fresh parsley             1/2 ts Salt
      3 tb Finely chopped shallots           1/4 ts Pepper
      2 tb Chopped fresh chervil or       
 
  A deliciously seasoned soft spread served as part of the cheese course at
  the restaurant Leon de Lyon in Lyons, France. Try it on walnut bread.
  
  Makes 4 cups.
  
  Thinly sliced french or walnut bread
  
  Using electric mixer, beat cheese with chives, parsley, shallots and
  chervil. Fold in whipped cream, oil, vinegar, salt and peper. Refrigerate
  until well chilled. (Can be prepared 1 day ahead.) Serve chilled with
  sliced bread.
  
  Origin: Favorite Restaurant Recipes, by Bon Appetit Shared by: Sharon
  Stevens
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Herbed Cheese Tarts
 Categories: Appetizers, Cheese
      Yield: 24 servings
 
    1/3 c  Fine dry bread crumbs or            1 tb All-purpose flour
           -finely crushed zwieback          1/4 ts Dried basil, crushed
      8 oz Pkg cream cheese, softened        1/8 ts Garlic powder
    3/4 c  Cream-style cottage cheese          2    Eggs
    1/2 c  Shredded Swiss cheese          
 
  nonstick spray coating dairy sour cream (optional) sliced or slivered
  pitted ripe olives, red caviar OR chives (optional) roasted red papper OR
  pitted ripe olive cutouts* (optional)
  
  For crust, spray twenty-four 1 3/4 inch muffin cups with nonstick spray
  coating. Sprinkle bread crumbs or crushed zwieback onto bottom and sides to
  coat. Shake pans to remove excess crumbs. Set aside.
  
  In a small mixer bowl, combine cream cheese, cottage cheese, Swiss cheese,
  flour, basil, and garlic powder. Beat with an electric mixer on medium
  speed just till fluffy. Add eggs; beat on low speed just till combined. Do
  not overbeat.
  
  Fill each crumb-lined muffin cup with 1 tablespoon of the cheese mixture.
  Bake in a 375 degree F oven for 15 minutes or till centers appear set.
  (Tarts will puff during baking, then deflate as they cool.) Cool in pans on
  wire racks for 10 minutes. Remove from pans. Cool thoroughly on wire racks.
  
  To serve, spread tops with sour cream.  Garnish with olives, caviar,
  chives, and/or red pepper and olive cut-outs. Makes 24 tarts.
  
  TO REFRIGERATE:
  
  Bake and cool tarts as directed, except do not spread with sour cream or
  top with garnish. Cover and chill kin the refrigerator for up to 48 hours.
  Let tarts stand at room temperature for 30 minutes before serving. Spread
  with sour cream and garnish as directed.
  
  TO FREEZE:
  
  Bake and cool tarts as directed, except do not spread with sour cream or
  garnish. Freeze tarts, uncovered, on wire rack about 1 hour or till firm.
  Transfer to a freezer container or bag. Seal, label, and place in the
  freezer. To thaw, let stand, loosely covered, at room temperature about 2
  hours or in the refrigerator overnight. Spread with sour cream and garnish
  as directed.
  
  * Decorative cut-outs:  Use tiny hors d'oeuvre cutters to cut leaves,
  stars, or other decorative shapes out of the roasted red peppers and pitted
  ripe olives.
  
  From:  THE JOY OF HOLIDAY BAKING, Better Homes and Gardens, 11/90 Posted
  by:  Karin Brewer, Cooking Echo, 6/92
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Horseradish Cheese Spread
 Categories: Dips, Spreads, Appetizers, Cheese
      Yield: 2 servings
 
      1 lb Processed cheese, cut into          1 c  Mayonnaise
           -cubes                            1/2 c  Horseradish
 
  assorted crackers
  
  Melt cheese in the top of a double boiler or microwave. Stir in mayonnaise
  and horseradish. Pour into a small crock or ceramic bowl. Chill. Serve with
  crackers.  Makes about 2-1/2 cups.
  
  Origin: Margie Wampler, in Reminisce March/April 1993 Shared by: Sharon
  Stevens
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Hot Brie with Toasted Almonds
 Categories: Appetizers, Cheese, Eggs
      Yield: 20 servings
 
      1 c  Slivered Blanched Almonds                Sesame Crackers (Optional)
      1    (8-in.) Wheel Brie             
 
  Sprinkle toasted almonds evenly over Brie. When ready to serve, place on
  wooden plank or board with handle and bake at 350øF until Brie begins to
  bulge around sides and is hot. Serve with sesame crackers, if desired.
  Created by: Sheila Ricci, Beverly Hills (C) 1992 The Los Angeles Times
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Hot Cheddar Bean Dip
 Categories: Dips, Beans, Cheese
      Yield: 1 servings
 
    1/2 c  Miracle Whip                        4 oz Diced Green Chilies
     16 oz Pinto Beans, Drain, Mashed        1/4 ts Tabasco Sauce
      1 c  Shredded Cheddar Cheese        
 
  Combine all ingredients until well blended.  Spoon into a small ovenproof
  dish.  Bake at 350øF for 30 minutes or until bubbly.  Makes 2-1/2 cups.
  From: Los Angeles Times.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Hot Crab Dip #1
 Categories: Appetizers, Seafood, Cheese
      Yield: 8 servings
 
      1 lb Crabmeat                            1 tb Milk
      8 oz Cream Cheese, Softened              2 tb Worcestershire Sauce (Opt.)
      1 md Onion, Finely Diced                      Salt And Pepper
      2 ts Horseradish                              Almonds, Sliced
 
  Mix all ingredients except Almonds with fork. Place in uncovered casserole
  dish and bake at 350øF until bubbly, 20 to 30 minutes. Sliced Almonds may
  be sprinkled on top before baking. Serve with crackers.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Liptauer Cheese #1
 Categories: Cheese, Appetizers, Seafood
      Yield: 1 servings
 
      6 oz Cream Cheese, Softened              2 fl Anchovy Fillets *
    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
 
  * Anchovies should be drained and dried.
  ~--------------------------------------------------------------------- ~--
  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 Magazine favorite.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Mexi-Cali Layered Dip
 Categories: Dips, Cheese
      Yield: 1 servings
 
      1    Ripe Avocado, Peeled              1/2 md Tomato, Chopped
           - Seeded And Mashed               1/2 c  Thinly Sliced Ripe Olives
      1 c  Pace Picante Sauce                3/4 c  Sour Cream
      1 ts Lemon Juice                       1/2 c  Shredded Cheddar Or Monterey
    1/4 ts Salt                                     - Jack Cheese
 
  Combine avocado, 2 tablespoons Pace Picante Sauce, lemon juice and salt;
  mix well.  Stir in tomato.  Spoon evenly onto bottom of shallow 1-quart
  clear glass bowl (straight sides preferred).  Top with olives; cover and
  chill.  To serve, top olives evenly with sour cream.. Spoon remaining Pace
  Picante Sauce over sour cream, sprinkle with cheese. Serve with tortilla
  chips or corn chips.  Makes about 3-1/2 cups dip.
  
  From: Pace booklet.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Mexican Bean Dip
 Categories: Dips, Cheese, Pork, Beans, Microwave
      Yield: 1 servings
 
      4    Slices Bacon, Small Pieces        1/2 ts Salt
     31 oz Pork & Beans In Tomato Sauce        2 ts Vinegar
    1/2 c  Shredded Sharp Cheddar              2 ts Worcestershire Sauce
      1 ts Garlic Salt                              Cayenne Pepper
      1 ts Chili Powder                   
 
  Place bacon pieces in a 1-1/2 quart glass casserole. Microwave 3-4 minutes
  or until crisp. Remove bacon and set aside. Place beans in blender and
  blend until smooth; pour into bacon drippings.  Stir in remaining
  ingredients except bacon. Cover with glass lid or plastic wrap. Microwave
  for 7-8 minutes or until mixture is hot in center. Sprinkle top with bacon
  pieces.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Mexican Cheese Dip
 Categories: Dips, Cheese
      Yield: 2 servings
 
      2 tb Butter                              2 tb All Purpose Flour
      1    Onion, small                        1 c  Milk
      1    Garlic Clove, minced                1    Tomato, medium, chopped
      2 tb Jalapeno or Chili Pepper            1 c  Cheddar Cheese, shredded
 
  Combine butter, onion, garlic, and peppers in a 4 cup microwavable
  casserole. Microwave uncovered at High for 2 - 3 minutes or until softened.
  Blend in flour and microwave at High for 30 seconds. Gradually whisk in
  milk until smooth. Add tomatoes; microwave, covered at High for 3 5 minutes
  or until mixture comes to a boil and thickens, whisking once. Stir in
  cheese until melted. Serve warm with tortilla chips or veggies. Makes 2
  cups.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Mexican Dairy Dip
 Categories: Appetizers, Dips, Cheese, Beans
      Yield: 10 servings
 
      1 pk Cream cheese spread               1/2 ts EACH of cumin, salt, hot
      1 cn (14oz) refried beans                     -pepper sauce
      2 ts Chili powder                   
 
  LAYER #1
  
  Blend all ingredients.  Spread in bottom of springform pan.  Chill one
  hour.
  
  LAYER #2 1 cup cottage cheese 1 large avocado, peeled and chopped 2 tbsp
  EACH of diced green chilies and onion 1 garlic clove, minced 1 tbsp lemon
  juice 1/2 tsp salt
  
  In food processor or blender, blend first two ingredient until smooth. Add
  remaining ingredients, blend well.  Spread over first layer. Chill one
  hour.
  
  LAYER #3 2 cups sour cream 1 tomato, chopped 1/2 cup EACH of chopped green
  onions and sliced black olives
  
  Spread sour cream over layer two.  Sprinkle with remaining ingredients.
  Chill 1 hour. Unmold and serve with taco chips or crackers. Serves 10.
  
  **NOTE**  In the picture, they show thin slices of avocado around the
  outside edge with a whole black olive at each end. Red pimento is crossed
  in the center, and green onions are sprinkled over top of that.... Served
  on a bed of fancy leaf lettuce with the tips of taco chips underneath the
  mold all the way around...
  
  Origin:  Palm Dairy Ad (one of our Canadian dairies) Shared by: Sharon
  Stevens
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Mexican Dip
 Categories: Appetizers, Cheese
      Yield: 12 servings
 
--------------------------------FIRST LAYER--------------------------------
      2 cn Jalapeno Bean Dip             

--------------------------------SECOND LAYER--------------------------------
      2    Large Avocados (Mashed)             8 oz Taco Sauce

--------------------------------THIRD LAYER--------------------------------
      1 pt Sour Cream                          1 pk Taco Mix

------------------------------------TOP------------------------------------
      1 c  Chedder Cheese (Shred)                   Black Olives
           Chopped Tomatoes                         Green Onions
           Green Chiles                   
 
  Layer ingredients as listed and serve with corn chips.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Mushroom Pate #2
 Categories: Appetizers, Dips, Cheese
      Yield: 6 servings
 
    1/3 c  Coarsely chopped pecans           1/4 ts Salt
    1/4 c  Butter                                   Pepper
    3/4 c  Finely chopped onion                2 tb Parmesan cheese
      2    Cloves garlic, minced               2 tb Sour cream
      1 lb Mushrooms, finely chopped           1 tb Finely chopped fresh parsley
      2 tb Dry vermouth                   
 
  Toast pecans on baking sheet in 350 F oven for about 5 minutes or until
  fragrant; set aside.  In large heavy skillet, melt butter over medium heat.
  Add onion and garlic, cook, stirring occasionally, until softened, about 4
  minutes.  Add mushrooms; cook for 6 minutes over medium high heat, stirring
  often.  Add vermouth, salt and pepper to taste; cook for 2 minutes longer
  or until most of the moisture has evaporated. Remove from heat, stir in
  cheese and set aside to cool. Mix in sour cream and parsley. Taste and
  adjust seasonings if necessary. Transfer to serving bowl. Cover and
  refrigerate until ready to serve. Just before serving, sprinkle with
  pecans.  Makes about 1 1/2 cups.
  
  Origin: Canadian Living, December 1988. Shared by: Sharon Stevens
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Mushroom Turnovers
 Categories: Appetizers, Cheese, Eggs
      Yield: 8 servings
 
-----------------------------PASTRY INGREDIENTS-----------------------------
      1 c  Butter (Slightly Softened)          2 c  Flour
      1 pk Cream Cheese (Softened)             1    Egg
    1/2 ts Salt                                2 ts Milk

------------------------------MUSHROOM FILLING------------------------------
      2 cn Stems And Pieces (4 oz)             1 ts Lemon Juice
    1/2 c  Onions (Minced)                     2 ts Flour
    1/2 ts Salt                              1/2 c  Light Cream
    1/8 ts White Pepper                   
 
  Pastry:  Combine butter, cream cheese and salt and beat well. Add flour and
  blend.  Wrap dough in waxed paper 8x6 rectangle and chill overnight. Remove
  10 minutes before rolling. Roll part of dough at a time to 1/8 inch thick.
  Cut into 2 1/2 inch rounds.  Put 1 teaspoon of filling in each. Moisten
  edges and fold double. Press edges with fork to seal. Mix egg with milk and
  slightly beat.  Brush with and milk and chill 1 hour. Bake at 350F for 25
  minutes or until golden brown. May be frozen. Makes 5 dozen. Mushroom
  filling:  In pan, saute mushrooms and oinions in butter. Sprinkle in salt,
  pepper, lemon juice and flour. Stir and simmer 2 minutes. Gradually add
  cream and stir util smooth and thickened. Chill. Add 1 T sherry or dry
  vermouth before chilling, if desired.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: New Orleans Crab Canape
 Categories: Appetizers, Seafood, Cheese
      Yield: 50 servings
 
      2 tb Butter                              2 tb Butter
      1    White onion, small, or              2 tb Flour
           -shallot                            4 oz Parmesan cheese (1 cup),
      1 tb Flour                                    -grated
    1/2 c  Broth, water, or white wine         4 oz Swiss or Gruyere cheese,
    3/4 c  Cooked (or 6-1/2 oz can)                 -grated
           -crabmeat, drained                  1    Loaf white bread
           And flaked                               Butter for sauteing
           CHEESE TOPPING:                
 
  FORCEMEAT:
  
  Melt butter, add onion, and cook over moderate heat until onion is soft.
  Add flour, stir to blend, cook 1 minute; stir in broth, cooking until
  smooth. Add crabmeat, simmer 8 to 10 minutes. Remove from fire; cool.
  
  Cheese Topping: Melt butter, add flour to make a roux, and cook two or
  three minutes. Add cheses, blend well. Remove from fire, cool, then form
  into small firm, round balls.
  
  Cut bread into canape-sized pieces; saute in butter. Spread each with the
  crab mixture; then place a cheese ball over the crab. Just before serving,
  place in hot oven for 5 minutes until cheese is melted and bubbly.
  
  Makes about 50.
  
  From: A Salute to Cheese, by Betty Wason, Hawthorn Books, Inc., 1966.
  
  Shared by: June Hoffman, 7/93
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Nuts About Cheese
 Categories: Appetizers, Cheese
      Yield: 6 servings
 
      2 c  Pecans or walnuts (about 1/2             -cheese
           -lb)                                1 tb Mayonnaise
      4 oz Cream cheese                      1/2 ts Worcestershire sauce
      4 oz Stilton or Danish blue         
 
  Any flavored cream cheese (pepper or orange) can be used instead of
  themixture of Stilton, cream cheese, mayo and worcesershire sauce. To add
  variety, serve a couple of flavor combinations, such as Stilton and
  garlic-herb cheese.
  
  Toast nuts on baking sheet in 350 F oven for 8-10 minutes or until
  fragrant. Let cool completely.  In food processor or by hand, combine cream
  cheese, stilton, mayonnaise and worcestershire sauce until blended.
  Refrigerate until firm.  Sandwich about 1/2 tsp cheese mixture between 2
  nut halves. Refrigerate until serving.
  
  Origin:  Canadian Living magazine, Dec/88 Shared by: Sharon Stevens.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Nutty Cheese Ball
 Categories: Appetizers, Cheese, Syd's book
      Yield: 1 servings
 
    1/4 lb Bleu Cheese                         1 ts Worcestershire Sauce
    1/4 lb Grated Cheddar                    1/8 lb Chopped Walnuts Or Pecans
      3 oz Cream Cheese                      1/8 lb Chopped Walnuts Or Pecans
      1 sm Grated Onion                   
 
  Blend together well the cheese, onion and Worcestershire sauce.  Add 1/8
  pound of chopped nuts and blend well again.  Form into a large ball and
  refrigerate overnight.  Bring to room temperature one hour before serving.
  Roll in 1/8 pound of chopped nuts.  Serve with crackers or corn chips.
  From: Syd's Cookbook.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Obatzda (Cheese Spread)
 Categories: Cheese, Appetizers
      Yield: 6 servings
 
      9 oz (500 gram) ripe Camembert       2 1/2 tb (80 gram) butter
           -cheese                             2 sm Onions, finely chopped
  4 1/2 oz (250 gram) cream cheese        
 
  OBATZDA (Cheese Spread)
  
  beer salt, pepper, caraway
  
  With A fork, crush and blend cheese with butter.  Add chopped onions and
  salt, pepper, caraway.  Gradually blend in just enough beer to create a
  spreadable mixture.  Refrigerate until ready to serve.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Olive Dip
 Categories: Appetizers, Cheese, Dips
      Yield: 4 servings
 
      1 c  Cream Cheese, Softened              1 ts Dried Parsley, Crushed
      1 c  Sour Cream                          2 tb Worcestershire Sauce
    1/4 c  Black Olives, Chopped               1 tb Paprika
    1/2 ts Garlic Powder                       1 tb Fresh Parsley, Chopped
 
  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
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Orange Ginger Dip #1
 Categories: Appetizers, Cheese, Dips
      Yield: 4 servings
 
  1 1/2 ts Ginger, Dried                     1/4 c  Orange Juice
    1/2 c  Cream Cheese, Softened            1/2 ts Orange Zest
    1/2 c  Sour Cream                     
 
  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: Party Cheese Log
 Categories: Appetizers, Cheese
      Yield: 6 servings
 
      2    (8 oz) pkgs cream cheese,           1 tb Finely chopped onion
           -softened                           2 ts Worcestershire sauce
      1    (10 oz) pkg sharp cheddar           4 ts Lemon juice
           -cheese, shredded                   1 ds Of ground red pepper
      1 tb Chopped red pepper or               1 ds Of salt
           -pimento                       
 
  Chopped pecans Chopped parsley
  
  In large mixing bowl, beat cream cheese and cheddar cheese at medium speed
  with electric mixer until well blended. Add remaining ingredients except
  pecans and parsley; mix well. Chill several hours or overnight. Shape into
  log; garnish with nuts and parsley. Serve with crackers. Approximately 2
  cups.
  
  Prep time: 15 minutes plus chilling
  
  Microwave Tip: To soften cream cheese, microwave in bowl on medium (50%) 2
  minutes.
  
  Variations: Omit pecans. Roll in finely chopped parsley, dried beef or
  toasted chopped almonds.  Shape into 1 large or 1 inch balls. Coat with
  chopped parsley. Serve with crackers or cucumber slices.  Shape into
  pyramid. Coat one side with chopped nuts, parsley, and chopped dried beef.
  Shape into football with pimento strip lacing.
  
  From: Kraft advertisement Posted by: Bill McGimpsey
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pepperoni Onion Quiche
 Categories: Eggs, Cheese, Pork, Appetizers
      Yield: 6 servings
 
      6 c  Minced sweet onions               1/2 c  Grated Swiss cheese
      1 ts Salt                                3    Eggs
      2 tb Olive oil                          18    Thin slices pepperoni
    1/8 ts Fresh ground pepper               1/2 c  Half and half
      1 tb Butter                              8    In prebaked pastry shell
    1/8 ts Ground nutmeg                     1/3 c  Yogurt
  1 1/2 tb Flour                          
 
  Saute onions with oil and butter in skillet over low heat until well done,
  stirring often.  Do not brown.  Sprinkle with flour and continue cooking
  slowly about 2 minutes.  Cool well.  Beat eggs; add half and half, yogurt,
  salt, pepper, and nutmeg.  Add to cooled onions. Sprinkle half the cheese
  on the bottom of the pre-baked pastry shell and fill with egg-onion
  mixture.  Arrange pepperoni slices on top. Sprinkle with remaining cheese.
  Bake 10 minutes at 450 degrees; reduce heat to 300 degrees and bake 20
  minutes more.
  
  Source: Rock Springs Sweet Onion Festival Cook Book 1992
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pimiento Cheese Spread
 Categories: Appetizers, Cheese
      Yield: 6 servings
 
      1 lb Velveta (softened or melted)        1 ts Sugar
      1 md Size can Pimentos (mashed)     
 
  sprinkle of Black Pepper
  
  Mix together and add enough mayonnaise or salad dressing to make moist and
  spreadable (about 1/2 c), adding more sugar for taste.
  
  I soften velveda/pimento in micro for 2 min or so, then use Hellman mayo,
  and sometimes a touch of minced fresh onion.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Polenta Triangles
 Categories: Appetizers, Cheese
      Yield: 30 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
  into about 30 triangles.  Serve at room temperature or heat in a 350 F oven
  for 5 minutes or until warm.
  
  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.
  
  Makes about 30 appetizers.
  
  [The Baltimore Sun; Dec 8, 1991]
  
  Posted by Fred Peters.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Provolone-Ham Celery Stuffing
 Categories: Appetizers, Cheese, Pork
      Yield: 15 servings
 
           *Ingredients:*                      2 tb Butter, softened
      1 c  Provolone cheese, grated or       1/4 c  Ham, minced
           -shredded                                Worcestershire sauce, dash
 
  *Directions:*
  
  Blend all ingredients and pile lightly in celery. Makes enough to fill 15
  to 20 cut sections of celery.
  
  From: A Salute to Cheese, by Betty Wason, Hawthorn Books, Inc., 1966.
  
  Shared by: June Hoffman, 7/93
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Raclette/style Cheese
 Categories: Cheese, Appetizers
      Yield: 6 servings
 
  1 1/2 c  Shredded process Gruyere or         1 ts White wine
           -process Swiss cheese (6                 Worcestershire sauce
           -oz.)*                                   Tabasco sauce to taste
      1 c  Shredded Gouda Cheese (4                 Pimiento slices (optional)
           -oz.)                                    Fresh thyme, rosemary,
      1 tb Snipped fresh basil or                   -and/or savory sprigs (opt)
           -oregano (or 1 tsp. dried                Blanched cauliflower and/or
           -basil or                                -broccoli flowerets, boiled
           Oregano, crushed)                        Halved tiny new potatoes
      2 ts Dijon-style mustard                      Pita bread wedges**
 
  In a small mixer bowl or food processor bowl combine cheeses; let stand to
  soften.  Add basil or oregano, mustard, Worcestershire sauce, and hot
  pepper sauce; beat with an electric mixer on low speed, or cover and
  process till well combined. (Mixture will be crumbly). Form into a ball.
  Shape into a 4-1/2 inch round about 1 inch high. Wrap in clear plastic
  wrap; chill several hours or overnight.
  
  Unwrap cheese round; place in a 6 inch cast-iron skillet or heavy pan. Cut
  into 6 wedges; separate wedges slightly.  Place skillet or pan on the rack
  of a smoker or grill over slow coals.  Cover and smoke for 5 to 7 minutes
  or til softened and heated through, checking often to make sure the cheese
  doesn't overmelt. (The cheese shouldn't loose it's shape or start to run.)
  Top each wedge with a pimiento slice and herb sprig, if desired. Serve with
  warm vegetables and bread. Makes 6 appetizers.
  
  *It is important to use process cheese.  Process cheese melts smoothly,
  giving an acceptable texture.
  
  **If you like, blanch or boil the vegetables ahead of time, cover and
  chill.  Wrap in foil and reheat on grill while the cheese smokes.
  
  From: 1990 Best-Recipes Yearbook--Better Homes and Gardens Shared By: Pat
  Stockett
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Raisin Cream Cheese Spread
 Categories: Cheese, Appetizers
      Yield: 4 servings
 
      8 oz Cream Cheese, Room Temp.          1/4 ts Salt
    1/3 c  Raisins Or Currants                 2 tb Chutney, Chopped
    1/2 ts Ginger                              4 tb Sherry, Medium Dry
 
  Beat the cream cheese until smooth, then work in the raisins or currants,
  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: Raw Mushroom Dip
 Categories: Appetizers, Dips, Cheese
      Yield: 8 servings
 
      6 oz Cream Cheese                      1/2 ts Salt
      1 tb Minced Onion                             MSG (Optional)
      1 c  Fresh Mushrooms, Fine Chop               Minced Parsley
 
  Whip cream cheese and onion until light and fluffy. Stir in mushrooms, salt
  and MSG. Sprinkle with parsley. Serve as a dip for crisp crackers or use as
  a spread for tiny open faced sandwiches, garnished with parsley.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Raw Mushroom Appetizers
 Categories: Appetizers, Cheese, Pork, Syd's book
      Yield: 8 servings
 
      2 lb Very Fresh Mushrooms                     Garlic Salt
      8 oz Softened Cream Cheese                    Dry Mustard
  4 1/2 oz Can Deviled Ham                          Pepper
      2 tb Chopped Stuffed Olives                   Pimento
           Onion Salt                     
 
  Rinse mushrooms well.  Remove the stems.  Mix the cream cheese, deviled
  ham, chopped olives and the seasonings.  Spoon or pipe the cheese mixture
  into the mushroom caps.  Garnish with pimento.  Place on platter, wrap and
  refrigerate until serving time.  These may be made a day in advance. From:
  Syd's Cookbook.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Roquefort Cheesecake (Bon Appetit/july 1983)
 Categories: Cheese, Entertain, Appetizers
      Yield: 12 servings
 
  1 1/2 tb Butter (for pan)                  1/2 lb Roquefort cheese
    1/2 c  Breadcrumbs, toasted                4    Eggs
    1/4 c  Freshly grated Parmesan           1/3 c  Whipping cream
    1/2 lb Sliced bacon                      1/2 ts Salt
      1    Medium onion, minced                2    To 3 drops hot pepper sauce
  1 3/4 lb Cream cheese, room temp.       
 
  Preheat oven to 325.  Butter 9" springform pan.  Mix breadcrumbs and
  Parmesan.  Sprinkle mixture in pan, turning to coat. Refrigerate. Fry bacon
  in heavy medium skillet until crisp. Remove from pan using tongs and drain
  on paper towel.  Pour off all but about 1 T bacon fat form skillet. Add
  onion.  Cover and cook over low heat until translucent, stirring
  occasionally, about 10 minutes. Crumble bacon. Mix cream cheese and
  Roquefort in blender or processor until smooth. Add eggs, cream, salt and
  pepper sauce and process until smooth. Blend in bacon and onion; filling
  should retain some texture. Pour into prepared pan. Set pan in roasting
  pan.  Add enough hot water to come halfway up sides of springofrm. Bake 1
  hour and 20 minutes. Turn oven off and cool cheesecake about 1 hour with
  door ajar.  Transfer to rack. Cool to room temp. before removing from pan
  and serving.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Rum Tum Tiddy
 Categories: Appetizers, Cheese
      Yield: 6 servings
 
      1 tb Butter/margerine                    3 c  (3/4 lb) cheddar
    1/4 c  Finely chopped onion                     -cheese--shredded
    1/4 c  Chopped green pepper              1/2 ts Worcestershire sauce
      1 cn Condensed tomato soup               1    Egg--slightly beaten
    3/4 c  Milk                              1/4 c  Dry sherry
 
  Toast or crackers
  
  Melt butter in a saucepan over moderatelt low heat (about 225 F.); add
  onion and green pepper and cook till tender; remove from heat. Mix in
  tomato soup, milk, cheese and Worcestershire sauce. Cook, stirring
  constantly, till cheese is melted. Remove from heat. Blend 1/2 cup of
  cheese sauce into beaten egg in a bowl. Pour egg mixture back into the
  remainder of the cheese sauce in the saucepan and heat over moderately low
  heat.  Stir in sherry and spoon over toast or crackers.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Salmon Cheese Ball
 Categories: Appetizers, Seafood, Cheese
      Yield: 6 servings
 
      4 c  Smoked salmon                       1 ts Pepper
      8 oz Package cream cheese                1 pn Tarragon
      1 c  Sour cream                        1/4 c  Chopped onion
      1 ts Salt                                1 tb Lemon juice
 
  Salmon Cheese Ball xxxxxx xxxxxx xxxx
  
  Finely flake smoked salmon.  Blend together with remaining ingredients.
  Shape into ball.
  
  Roll in chopped nuts or parsley if desired.  Serve with crackers.
  
  This salmon ball freezes beautifully.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Salmon Dip
 Categories: Dips, Appetizers, Seafood, Cheese
      Yield: 4 servings
 
      1 cn Red Sockeye Salmon                  6 oz Cream Cheese
  1 1/2 tb Onion (Chopped)                   1/2    Juice From A Lime
 
  Mix all ingredients thoroughly; let set in refrigerator 3 hours before
  serving.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Sausage Balls #1
 Categories: Appetizers, Pork, Cheese
      Yield: 10 servings
 
      1 lb Bulk Sausage (Hot Or Mild)          3 c  Bisquick
      2 c  Sharp Chedder Cheese Grated       1/3 c  Water
 
  Combine all ingredients and shape into balls the size of walnuts. Bake on
  cookie sheet at 350øF for 15 minutes. Makes about 5 dozen. NOTE: defrost
  and reheat at 350øF.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Shrimp Cheese Roll
 Categories: Appetizers, Seafood, Cheese, Eggs
      Yield: 28 servings
 
  1 1/2 c  Muenster Cheese (Shredded)        1/8 ts Pepper
      1 c  Cooked Shrimp                       1 pk Cresent Rolls
    1/4 c  Green Onion (Slice Thin)            1 tb Butter (Melted)
      2    Eggs                                1    Egg Yolk W/1 tb Water (Opt.)
    1/2 ts Salt                           
 
  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-yok mixture. Bake in preheated oven 400øF for 25
  minutes or until grolden brown. Cool on rack 20 minutes. With sharp knife,
  cut in 1/2 inch slices. Makes 28.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Shrimp Cheese Pate
 Categories: Seafood, Cheese, Appetizers
      Yield: 34 servings
 
      1    Jar tiny Danish shrimp                   -Camembert (1/3 cup)
           -(4-oz), drained                         Black pepper, freshly
      4 oz Soft or semi soft cheese                 -ground, few grains
           -like Philadelpia Cream             1 ts Sherry, Medeira, or cognac
           Cheese, Creme Danica, or       
 
  Combine all ingredients, beat until very smooth. Serve on toast rounds or
  cucumber slices, or stuff radishes or celery with the mixture. Makes about
  3/4 cup.
  
  From: A Salute to Cheese, by Betty Wason, Hawthorn Books, Inc., 1966.
  
  Shared by: June Hoffman, 8/93
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Shrimp Spread #1
 Categories: Appetizers, Spreads, Cheese, Seafood
      Yield: 1 servings
 
      3 oz Cream Cheese, Softened              1 tb Lemon Juice
      2 ts Mayonnaise                        1/4 ts Dill Weed
  4 1/4 oz Can Shrimp Pieces, Drained               Sprig Parsley, Stem Removed
      2 tb Mayonnaise                     
 
  Place all ingredients in food processor or blender. Process until mixture
  is smooth. Refrigerate. Serve on crackers or snack rye bread. Yield: 3/4
  Cup.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Skewered Mozzarella with Canadian Bacon
 Categories: Appetizers, Pork, Cheese
      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 wrapped
  around the mozzarella, bread and tomato. Begin and end with the bacon.
  Place each skewer in a shallow baking pan or shallow earthenware casserole.
  Be sure the folded top of each piece of bacon is up. Pour tomato sauce over
  each skewer. Sprinkle generously with parmesan cheese. Sprinkle lightly
  with paprika and additional salad oil. Preheat the oven 400øF. Bake the
  skewers until brown on top. Serve immediately while very hot.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Smoked Salmon Quesadillas
 Categories: Seafood, Appetizers, Cheese
      Yield: 4 servings
 
      4 oz Soft fresh goat cheese                   Cream
           -(montrachet)                       2 ts Chopped fresh dill
      2 tb Grated fresh horseradish or         8    Inch flour tortillas
           -1 tbsp prepared horseradish        4 oz Thinly sliced smoked salmon
           -2 tbsp sour                   
 
  A signature starter from Vincent Guerithault on Camelback in
  Phoenix,Arizona.
  
  Makes 4 first course servings
  
  Additional chopped fresh dill fresh dill sprigs
  
  Blend goat cheese, grated fresh horseradish, sour cream and chopped fresh
  dill in medium bowl. Season cheese mixture to taste with salt and pepper.
  Heat heavy large skillet over medium high heat. Add 1 tortilla to skillet
  and cook until brown spots appear, about 1 minutes per side. Transfer to
  work surface. Spread 1 tbsp cheese mixture over tortilla. Top with 1/4 of
  smoked salmon and sprinkle with additional chopped dill. Repeat with
  remaining tortillas, cheese mixture, smoked salmon and dill. Cut
  quesadillas into wedges. Garnish with dill sprigs and serve,passing
  remaining cheese mixture separately.
  
  Origin: Favorite Restaurant Recipes, by Bon Appetit. Shared by: Sharon
  Stevens
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Spicy Dip for Vegetables
 Categories: Appetizers, Cheese
      Yield: 4 servings
 
    1/4 c  Seedless Raisins                    1 ts Chili Powder
      1 c  Cottage Cheese, Cream Style       1/2 ts Curry Powder, To Taste
      2 tb Vinegar                           3/4 ts Salt
    1/2 sm Onion, Cut Up                     1/8 ts Black Pepper, Freshly Ground

-----------------------------DIPPING VEGETABLES-----------------------------
           Your Choice Of Veggies         
 
  Place raisins in small bowl and cover with hot tap water. Let stand 10
  minutes.  Meanwhile, in blender container, combine cottage cheese, vinegar,
  onion, chili powder, curry, salt and pepper. Add drained, soaked raisins.
  Cover and blend at high speed until smooth and creamy. If necessary, add 1
  T water in which raisins were soaked (or plain water) to make good dipping
  consistency.  Serve well chilled with a selection of vegetables, such as
  cauliflowerets, carrot sticks, blanched green beans, radish roses.
  broccoli, celery stick, zucchini sticks, or cooked artichokes.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Stuffed Cantaloupe
 Categories: Appetizers, Cheese
      Yield: 1 servings
 
      1    Cantaloupe, medium                1/4 c  Sour cream or heavy sweet
           White or rose wine                       -cream
    1/4 lb Blue cheese, crumbled                    Salt and freshly ground
    1/2 lb Ricotta or farmer's cheese               -pepper
 
  Cut a slice off the top of the cantaloupe, scoop out the fruit with a
  melon-ball cutter. Marinate the melon balls in wine until time to serve. In
  the meantime, blend together cheeses and cream. Season to taste with salt
  and pepper. Pile the cheese mixture lightly into the cantaloupe shell. If
  it does not fill the shell lower the rim of the shell by cutting with knife
  in jagged edges to form a "basket edge." To eat, spear melon balls with
  toothpicks, and dip them into the cheese mixture for a very pretty,
  refreshingly different appetizer. Makes about 1 cup cheese mixture and
  about 20 melon balls.
  
  Shared by: June Hoffman, 8/93
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Stuffed Mushrooms #1
 Categories: Appetizers, Pork, Cheese
      Yield: 12 servings
 
     24 md Mushrooms                           2 tb Parsley, Snipped
      2 tb Margarine Or Butter                 1 tb Lime Juice
    1/4 c  Onion, Chopped                      1    Clove Garlic, Finely Chopped
      2 tb White Wine, Dry                     1 ts Oregano Leaves, Dried
    1/4 c  Bread Crumbs, Dry                     ds Pepper
    1/4 c  Cooked Smoked Ham, Fine Chop      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 one in each
  mushroom cap. Sprinkle with cheese. Set oven control to broil. Place
  mushroom caps on rack in broiler pan. Broil with tops 3-4 inches from heat
  until cheese is melted, about 3 minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Stuffed Mushrooms #5
 Categories: Appetizers, Cheese
      Yield: 1 servings
 
      3 tb Butter                            1/2 ts Salt
    1/4 c  Finely chopped onion              1/8 ts Pepper
    1/2 c  Finely chopped green pepper         1 tb Lemon juice
    1/4 c  Finely chopped celery               1 ts Worchestershire Sauce
      1 pk (3-oz) cream cheese, soft          16    Mushroom caps
    1/3 c  Dry bread crumbs                         Paprika
 
  Oven method: (27 minutes cooking time)  Melt butter in small skillet over
  medium heat, about 1 minute, add onion, green pepper, and celery. Saute'
  until tender, about 6 minutes.  Combine onion mixture, cream cheese, bread
  crumbs, salt, pepper, lemon juice, and worcestershire sauce in bowl. Mix
  well.  Fill mushroom caps heaping full of mixture. Place in greased 8 inch
  square baking pan. Sprinkle with paprika. Bake in 350-degree oven for 20
  minutes. Serve with coctail picks.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Sun-Dried Tomato Cheese Ball
 Categories: Appetizers, Cheese
      Yield: 6 servings
 
           *INGREDIENTS*                       1 c  Parmesan - freshly grated
      3 oz Sun-dried tomatoes -                2 tb Olive oil
           -blanched*                          2 c  Basil leaves - fresh,
      8 oz Cream cheese                             -lightly packed
      8 oz Unsalted butter - OR                     Crackers (your favorite)
           -margarine                     
 
  Calories     per serving:             Number of Servings:   0 Fat grams per
  serving:              Approx. Cook Time: Cholesterol per serving: Marks:
  
  *DIRECTIONS*
  
  BLANCHING TECHNIQUE: Bring 1-quart of water to boil. Submerge tomatoes in
  boiling water for 3 minutes to reconstitute. Take 4 aside and cut into
  strips.
  
  In a food processor, combine cream cheese, butter, Parmesan, olive oil and
  remaining sun-dried tomatoes.  Process until smooth. Place in refrigerator
  for about 30 minutes, or until firm enough to shape into a ball. Place
  cheese ball on a platter. Arrange basil leaves and reserved tomato strips
  around cheese ball like a sunburst. To serve, spread on your favorite
  crackers.
  
  Makes 2-1/2 cups.
  
  Recipe from Melissa's brand Sun-dried Tomatoes.
  
  This recipe was called "Dried Tomato Dip" but I sure didn't see it as a dip
  so I renamed it.  I guess it could be a spread, but sure can't see
  "dipping" anything into this as it would be too stiff.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Sweet Onion Quiche
 Categories: Eggs, Pork, Cheese, Appetizers
      Yield: 6 servings
 
      1    Pie crust, unbaked                  3 tb Butter
    1/4 c  Evaporated milk                   1/2 c  Crumbled bacon
    3/4 c  Onions, chopped                 1 1/2 c  Mild American cheese, grated
      3    Eggs                                1 c  Swiss cheese, grated
    1/2 c  Ham, diced                          1 c  Caraway seed cheese, grated
    1/2 c  Sour cream                     
 
  Melt butter in skillet; saute onions and ham until done.  Place in bottom
  of unbaked pie crust.  Mix cheese, milk, eggs, and sour cream and pour over
  onion and ham mixture.  Bake at 350 degrees for 30 minutes; garnish with
  crumbled bacon.
  
  Source: Rock Springs Sweet Onion Festival Cook Book 1992
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Swiss Fondue #1
 Categories: Cheese, Appetizers
      Yield: 4 servings
 
    1/2    Garlic Clove                      1/4 c  Kirsch (Or More)
  1 2/3 c  Dry White Wine                           Nutmeg To Taste, Grated
      1 lb Gruyere Cheese, Grated              2    French Bread, In 1" Cubes
      2 ts Cornstarch                     
 
  Rub the inside of a heavy saucepan with the garlic, add the wine and heat
  it over mod-low heat until it is hot.  Add the cheese by handfuls,
  stirring. Cook the mixture, stirring, until smooth, keeping it just below
  simmering point. In a small bowl, stir together the cornstarch and 1/4 cup
  kirsch. Mix well and add to the Gruyere mixture with nutmeg and pepper to
  taste. Heat, stirring constantly, just until it begins to bubble. Do not
  let it boil. Transfer to a heated fondue pot and keep it hot over a low
  flame.  If fondue becomes too thick, add some additional kirsch to thin.
  Spear bread cubes with long fondue forks and dip them into the cheese. a
  1967 Gourmet Mag. hippy-dippy favorite.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Swiss Fondue #2
 Categories: Appetizers, Cheese
      Yield: 6 servings
 
      4 c  (1 lb) shredded aged Swiss          2 c  Sauterne
           -Cheese                           1/2 ts Salt
    1/4 c  All purpose flour                 1/2 ts Worcestershire sauce
      1    Clove garlic, halved                1 ds Of ground nutmeg
 
  From: Arizona Cookbook
  
  Toss together cheese and flour. Rub inside of saucepan with garlic. Discard
  garlic. Add sauterne and heat until bubbles rise. Over low heat add the
  cheese, 1/2 cup at a time, stirring until cheese is melted after each
  addition. Add salt, Worcestershire sauce and nutmeg. Transfer to fondue pot
  and serve with cubes of French bread.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Texas Pecan Cheese Balls
 Categories: Appetizers, Cheese
      Yield: 6 servings
 
    1/2 lb Grated cheddar cheese             3/4 c  Of all purpose flour
    1/8 ts Salt                              1/2 ts Paprika
    1/4 c  Butter, melted                      1 c  Pecan halves
 
  Mix all ingredients well except the pecans, kneading with hands if
  necessary, that's right get those hands in there. Form dough into small
  balls.  Press center of each ball with them. Insert pecan half into thumb
  imprint and bring dough up around pecan. Place on cookie sheet and bake at
  375 degrees for 12 to 15 minutes until lightly browned. Serve hot!
  
  Randy Rigg
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Three-Way Cheese Ball
 Categories: Appetizers, Cheese
      Yield: 3 servings
 
      8 oz Package cream cheese              1/2 c  Crumbled blue cheese
      4 c  Shredded cheddar cheese           3/4 ts Garlic powder
      2 tb Milk                              1/4 c  Snipped parsley
      2 tb Grated onion                        2 tb Chopped pecans
      2 tb Worcestershire sauce                2 ts Cracked black pepper
 
  Let cream cheese and cheddar cheese stand at room temperature till
  softened. In mixer bowl combine cheese, onion, milk and worcestershire;
  beat with electric mixer till fluffy. Divide the mixture into thirds, about
  1 cup each. To one portion beat in blue cheese; to a second portion stir in
  the garlic powder. Shape each portion into a ball; chill 30 minutes till
  slightly firm. Roll the blue cheese ball in snipped parsley. Roll the
  garlic cheese ball in the chopped pecans. Roll the plain cheese ball in
  black pepper. Chill at least 1 hour more till cheese balls are firm. Serve
  with crisp crackers. Makes 3 cheese balls.
  
  From: The Avon International Cookbook Posted by: Sonya Whitaker
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Tomato Verde Con Questo (Green Tomatoes with Cheese)
 Categories: Cheese, Dips
      Yield: 6 servings
 
      2 tb Butter                             12    Sprigs of fresh coriander,
      1 md Onion, very finely chopped               -chopped
      1    Clove garlic, finely chopped             Salt
      1    10 oz can Mexican green                  Freshly ground pepper
           -tomatoes, drained                1/2 lb Cream cheese
      1 c  Green chilies, chopped and        3/4 c  Heavy cream
           -peeled                        
 
  Heat the butter in a skillet, add the onions and garlic, and saute' until
  the onion is tender.  Add the tomatoes, chilies, coriander, and salt and
  pepper to taste.  Simmer very gently for 10 minutes, uncovered. Add the
  cheese; when it begins to melt, add the cream; and cook just long enough to
  heat through.
  
  From:  The Complete book of Mexican Cooking Shared By: Pat Stockett
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Twin Cheese Dip
 Categories: Dips, Cheese, Coca-cola
      Yield: 3 servings
 
    3/4 lb Sharp cheddar cheese, grated        1 tb Onion, grated
      4 oz Roquefort cheese, crumbled      1 1/2 ts Worcestershire sauce
      1    Clove garlic, pressed               1 ts Mustard, dry
    3/4 c  COCA-COLA CLASSIC                 1/4 ts Salt
      2 tb Soft margarine                    1/8 ts Tabasco sauce
 
  In a large mixing bowl, add cheddar cheese and roquefort.  Add pressed
  garlic, 1/2 cup of the Coca-Cola, and remaining ingredients.  Beat with an
  electric mixer on low speed until blended.  Gradually add the remaining
  Coca-Cola, then beat on high speed until the mixture is fairly smooth,
  light and fluffy.  Pack into a covered container. Chill. Refrigerate
  overnight.  Keeps very well for a week or more. Makes about 3 cups.
  
  Recipe:  "Cooking with Coca-Cola", a give-away loose-leaf notebook divider
  set from The Coca-Cola Company, 1991
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Wagonwheel Layered Dip
 Categories: Dips, Cheese
      Yield: 1 servings
 
     21 oz Bean Dip                            1 c  Sour Cream
      1 c  Pace Picante Sauce              4 1/2 oz Drained Sliced Olives
      6    Finely Chopped Green Onions         4 oz Shredded Monterey Jack
      1 c  Mayonnaise                               - Cheese
 
  Spread bean dip on a pie plate.  Pour Pace Picante Sauce over bean dip.
  Sprinkle chopped onions over mixture.  Blend together mayonnaise and sour
  cream.  Spread over onions.  Top with cheese and Pace Picante Sauce.
  Sprinkle sliced olives over cheese.  Makes 2-1/2 cups dip.
  
  From: Pace booklet.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Zucchini Fritters #1
 Categories: Appetizers, Cheese, Eggs
      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.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Tropical Cheese Bars
 Categories: Bar cookies, Alcohol, Nuts, Cheesecakes, Desserts
      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: Grasshopper Cheese Cake
 Categories: Cheesecakes, Alcohol, Chocolate, Desserts
      Yield: 8 servings
 
      1    9-in springform pan           

------------------------CHOCOLATE COOKIE CRUMB CRUST------------------------
  1 1/2 c  Chocolate cookie crumbs           1/4 ts Cinnamon
    1/4 c  Melted butter                 

-------------------------------CHEESE FILLING-------------------------------
      1 lb Cream cheese                      1/2 ts Salt
           -at room temperature                6    Eggs; separated
      1 c  Sugar                               1 c  Sour cream
    1/3 c  Green creme de menthe               2 oz Semisweet chocolate
      3 tb Creme de cacao                           - grated to garnish
      2 tb Flour                                    -  the top of the cake
 
  CHOCOLATE COOKIE CRUMB CRUST: Combine chocolate cookie crumbs with melted
  butter and cinnamon. Toss and mix well. Press into the bottom and partially
  up the sides of the springform pan. Refrigerate and, while making the
  filling, preheat the oven to 325F. CHEESE FILLING: Put the cream cheese in
  a mixing bowl and beat until light and soft. Add 3/4 cup of the sugar and
  mix well. Stir in the creme de menthe and the creme de cacao, flour and
  salt. Beat until the mixture is blended well. Add the egg yolks and sour
  cream, and beat until the batter is smooth and blended. Combine the egg
  whites and 1/4 cup remaining sugar and beat until the whites stand in soft
  peaks. Fold the beaten whites into the cream-cheese mixture. Pour the
  batter into the crust and bake for about 1 hour, or until the cake has
  puffed and trembles just slightly when shaken. A wooden skewer inserted in
  the cake should come out almost clean, with just a trace of batter or moist
  crumbs on it. Don't overbake; it will settle and firm somewhat as it cools.
  Don't worry if the cake cracks as it bakes. Remove and cool. Refrigerate if
  standing more than 4 hours. Garnish the top with grated chocolate.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Daiquiri Cheesecake
 Categories: Cheesecakes, Alcohol, Desserts
      Yield: 12 servings
 
-----------------------------------CRUST-----------------------------------
  1 1/2 pk Graham crackers, crushed          1/3 c  Sugar
      6    Butter, melted                

----------------------------------FILLING----------------------------------
     24 oz Cream cheese, softened            2/3 c  Fresh lime juice
      5    Jumbo eggs, separated           1 1/2 ts Fresh grated lime peel
    2/3 c  Sugar                           1 1/2 ts Fresh grated lemon peel
      2    Env. knox gelatin                   1 pt Whipping cream
    1/2 c  Light rum                         1/2 c  Powdered sugar
 
  Mix crust ingredients and pat into bottom of springform pan. Bake at 350~F
  for 10 minutes. Soften gelatin in small saucepan with 3/4 cup water. Stir
  egg yolks into sugar. Add to gelatin mixture with lime juice, rum and rinds
  and cook over med. heat. stirring constantly until mixture thickens and
  bubbles. Cool. Beat cheese in large bowl until light and fluffy. Slowly add
  gelatin mixture and blend well. Beat egg whites until soft peaks form. Add
  powdered sugar and continue beating until stiff peaks form. Fold into
  cheese mixture. Whip cream and fold into cheese mixture. Pour into crust
  and refrigerated several hours or overnight.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Sex in a Pan
 Categories: Desserts, Chocolate, Nuts, Cheese
      Yield: 15 servings
 
---------------------------------1ST LAYER---------------------------------
  1 1/2 c  Flour                             1/2 c  Walnuts, chopped
    3/4 c  Melted butter                 

---------------------------------2ND LAYER---------------------------------
      8 oz Cream cheese, softened              1 c  Cool Whip
      1 c  Powdered sugar                      1 ts Vanilla

---------------------------------3RD LAYER---------------------------------
  2 1/2 c  Milk                                2    Vanilla pudding inst, large

---------------------------------4TH LAYER---------------------------------
  2 1/2 c  Milk                                2    Chocolate inst pudding, larg

---------------------------------5TH LAYER---------------------------------
           Cool Whip                      
 
  1ST LAYER: Mix all together and press into a 9 x 13 pan. Bake at 350^F for
  15 minutes. 2ND LATER: Mix together and spread over cooled crust. REMAINING
  LAYERS: Prepare and layer in order given. Top with the Cool Whip and grated
  some chocolate over all. Keep refrigerated.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Acapulco Rice
 Categories: Mexican, Cheese, Syd's book, Vegetarian
      Yield: 4 servings
 
     16 oz Tomato Sauce                    1 1/2 c  Minute Rice
    1/2 c  Water                             1/2 c  Crushed Tortilla Chips
      3 ts Chili Powder                      1/2 c  Shredded Cheddar Cheese
 
  Combine tomato sauce, water and chili powder in a medium sized saucepan.
  Bring to a full boil.  Stir in rice.  Cover, remove from heat and let stand
  for 10 minutes.  Sprinkle with tortilla chips and cheese. Serve with
  shredded lettuce and sour cream if desired. From: Syd's Cookbook.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Baked Sour Cream Tacos - Tacos De Jocoqui Al Horno
 Categories: Cheese, Mexican
      Yield: 6 servings
 
     12    Tortillas                           1 sm Onion, chopped
           Oil for frying                      1 cn Solid pack tomatoes, Chopped
           Sauce:                                   Salt
      2 tb Oil                                 1 lb Monterey Jack cheese, cubed
      2 tb Salsa Jalapena or your              1 ts Rubbed oregano
           -favorite chili relish              1 pt Sour Cream, salted
 
  For sauce, wilt onion in hot oil.  Add tomatoes, oregano, salsa, and salt.
  Cook for 15 or twenty minutes.  Set aside.  Fry tortillas lightly in oil,
  put some of the sauce and a piece of cheese on each one and roll. Arrange
  in a buttered shallow glass baking dish.  Pour remaining sauce over tacos,
  top with cheese and spoon sour cream over all. Bake at 325 F. for 25 to 30
  minutes.  Serves 6 to 12.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Beer Soup with Cheese
 Categories: Soups, Cheese, Mexican, Desserts
      Yield: 4 servings
 
    1/2 c  Onion, Chopped, 1 Medium            1 ts Salt
      2 tb Margarine Or Butter                 1 ts Cumin, Ground
     12 oz Beer, Any Brand                   1/4 ts Nutmeg, Ground
    1/2 c  Carrot, Finely Chopped              1 ds Cloves, Ground
    1/2 c  Celery, Finely Chopped              1 ds Pepper
      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: Breakfast Fruit Chimichangas
 Categories: Mexican, Cheese
      Yield: 6 servings
 
           Apricot Basting Sauce               6    Flour Tortillas *
      8 oz Cream Cheese Softened             1/4 c  Apricot Preserves
    1/2 c  Ricotta Cheese                      1 lg Egg, Beaten
    1/4 c  Sugar                               2 tb Butter, Softened
      1 ts Orange Peel, Grated                 1 c  Apricots, Sliced
 
  *   Flour Tortillas should be 8-inches in diameter and be warm.
  ~--------------------------------------------------------------------- ~--
  Prepare apricot basting sauce; set aside.  Heat oven to 500 degrees F. Mix
  cream cheese, ricotta cheese, sugar, and orange peel thoroughly. Spoon
  about 1/4 cup of the mixture into the center of each tortilla; top with 1
  Tbls of preserves.  Fold one end of the tortilla up about 1-inch over
  mixture; fold in the right and left sides over the folded end and then fold
  the remaining side to overlap the others. Brush the edges with egg to seal.
  Brush each with margarine. Place seam sides down on an ungreased jelly roll
  pan, 15 1/2 X 10 1/2 X 1-inch. Bake until chimichangas begin to brown and
  the filling is hot, 8 to 10 minutes. Serve with apricots and Apricot
  Basting Sauce.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Burrito Casserole
 Categories: Mexican, Microwave, Beans, Cheese, Casserole
      Yield: 4 servings
 
      1 cn Refried beans                            Jalapenos)
     12 oz Block Monterey Jack Cheese,         1 sm Can Hunts tomato sauce
           -grated                           1/2    Bag (approx 5 or 6) flour
      1 cn Chopped green chilis (unless             -tortillas
           -cheese is the kind with       
 
  approx 1 lb ground beef, browned, with onion & garlic. Drain fat well.
  
  Mix tomato sauce with browned hamburg & onions, set aside.soften tortillas
  in microwave.   spread first tortilla with refried beans, sprinkle heavily
  with grated cheese, put in bottom of round 1 1/2 qt. casserole. Spread 2 nd
  tortilla with thin layer of beans, place on top of first layer, spread
  generously with meat mixture, add a generous sprinkling of peppers and a
  scant sprinkling of cheese. Continue layering tortillas with the emphasis
  alternating between bean & cheese combo and meat and pepper combination.
  reserve enough of the beans to spread a thin layer on the top tortilla, and
  cover it with a THICK layer of cheese.
  
  cover with saran wrap, heat on Medium in microwave for approximately 10
  minutes until heated through.  Serve with salsa and sour cream on the side.
  A salad and/or quacamole works well with this.
  
  serves 4 generously.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cheesy Chilanda Casserole
 Categories: Cheese, Casserole, Mexican, Beans, Garlic
      Yield: 4 servings
 
      1 lb Ground Beef                       1/2 ts Salt
      1    Medium 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, Medium 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 350øF 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.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cheesy Stuffed Chicken Breasts
 Categories: Chicken, Mexican, Cheese
      Yield: 4 servings
 
      4    Skinless, boneless chicken        3/4 c  Yellow cornmeal
           -breast halves                      1 tb Chili powder
           (about 1 1/2 pounds)              1/3 c  Flour
  1 1/2 c  Coarsely shredded Monterey          2 lg Eggs
           -Jack cheese with                   1 c  Vegetable oil
           Jalapeno peppers ( 8 ounces)             Guacamole and/or salsa
      2 ts Dried oregano, crumbled        
 
  Place each chicken breast half between waxed paper and pound very thin with
  a mallet or rolling pin to form a "cutlet".  Be careful not to pound holes
  in the meat. Place 1/3 cup cheese in center of each "cutlet"; sprinkle with
  oregano.  Fold sides over to seal cheese, then roll up. Hold in place with
  wooden toothpick. Combine cornmeal with chili powder on sheet of waxed
  paper; place flour on another. Beat eggs slightly in a pie plate. Coat the
  stuffed rolls with flour; dip in egg then cornmeal mixture to coat well.
  Chill at least an hour. (This much of the preparation can be done ahead).
  Preheat oven to 350 F. In a large skillet, heat oil until very hot. Quickly
  brown the stuffed chicken rolls, turning often, until golden. Lift out with
  a slotted spoon; drain well.  Place in a shallow baking pan. Bake 20
  minutes or until juices run clear when pierced with a small knife. Serve
  with guacamole and/or salsa.
  
  Makes 4 servings.
  
  [ 1001 HOME IDEAS MAGAZINE; April 1990 ]
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chicken Enchiladas with Pasilla Chili Sauce
 Categories: Chicken, Mexican, Cheese
      Yield: 16 servings
 
      2 tb Peanut oil                        1/2    Onion, quartered
      1    2-oz. package dried pasilla         4    Cloves garlic, peeled
           Chilies, stemmed, seeded,           2 tb Firmly packed golden brown
           Torn into 1-inch pieces                  Sugar
    1/2 c  Whole blanched almonds,             1 ts Coarse salt
           Chopped                                  Peanut oil (for deep frying)
      4    Chicken breast halves              16    Corn tortillas
      6 c  Chicken stock or canned         2 1/2 c  Grated Montery Jack Cheese
           Low-salt broth                      1 c  Creme fraiche or sour cream
    1/2 ts Cumin seeds                         1    Avocado, peeled, seeded,
      4    Plum tomatoes, cored,                    Sliced
           Quartered                                Fresh cilantro sprigs
 
  Heat 2 tablespoons oil in large pot over high heat.  Add chilies and
  almonds.  Saute until chilies darken and almonds are golden, about 2
  minutes.  Using slotted spoon, transfer chilies and almonds to bowl. Reduce
  heat to medium.  Season chicken with salt and pepper.  Add to same pot and
  brown on all sides, about 5 minutes.  Add stock; simmer until chicken is
  cooked through, aobut 20 minutes.  Transfer chicken to another bowl using
  slotted spoon; cool.  Reserve stock in pot.
  
  Toast cumin seeds in heavy small skillet over medium-low heat until
  aromatic, about 1 minute.  Mince cumin seeds.  Add cumin, chili mixture,
  tomatoes, quartered onion, garlic, sugar and salt to stock. Simmer until
  all ingredients are very soft, about 45 minutes.
  
  Working in batches, puree stock mixture in blender.  Return to pot. Boil
  until reduced to 4 cups, stirring occasionally, about 20 minutes. Season
  with salt and pepper.  (Can be made 1 day ahead. Chill chicken and sauce
  separately.)
  
  Remove skin from chicken and discard.  Cut meat from bones and shred.
  Transfer to bowl and combine with 1/2 cup sauce.  Set filling aside.
  
  Oil two 13X9-inch glass baking dishes.  Pour oil into deep skillet to depth
  of 1/2 inch and heat to 375-degree F.  Fry tortillas 1 at a time until
  softened, about 5 seconds per side.  Using metal sapatula, transfer to
  paper towels.  Spread 1 tablespoon sauce over each tortilla. Sprinkle each
  with 2 tablespoons cheese and 1 tablespoon chooped onion. Place 1/3 cup
  chicken down center of each tortilla; roll up. Place seam side down in
  baking dishes.  (Can be made 1 hour ahead. Cover.)
  
  Preheat oven to 350-degree F.  Pour remaining sauce over enchiladas.
  Sprinkle with remaining cheese.  Bake until heated through, about 20
  minutes.  Top with creme fraiche, avodado and clinatro.
  
  SOURCE: BON APPETIT, April '93
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chiles Rellenos Con Queso
 Categories: Appetizers, Cheese, Mexican
      Yield: 6 servings
 
-----------------------------------CHILES-----------------------------------
      6 x  California Chiles *               1/2 c  All-Purpose Flour
      3 x  Egg, Separated                           Oil For Frying
      4 oz Monterey Jack Cheese          

--------------------------------TOMATO SAUCE--------------------------------
      4 sm Tomatoes, Peeled                  1/8 ts Ground Cinnamon
    1/2 ts Salt                                1 tb Vegetable Oil
      1 sm Onion                             1/8 ts Ground Cloves
      2 sm California Chiles                 1/2 c  Chicken Broth
           Clove Garlic                   
 
  * California Chiles should be roasted and peeled.
  ~--------------------------------------------------------------------- ~-
  Prepare the tomato sauce and 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 toothpicks. Pour oil
  1/4" deep in a large skillet. Heat oil to 365øF. Beat egg whites in a clean
  medium bowl with clean beaters until stiff. Beat egg yolks lightly in a
  small bowl and fold into beaten egg whites. 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 a blender or
  food processor and puree.  Heat oil in a medium saucepan, add tomato
  mixture.  Cook 10 minutes, stirring occasionally. Add broth, salt, chiles,
  cloves and cinnamon.  Simmer gently for 15 minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chili Grits
 Categories: Mexican, Cheese
      Yield: 8 servings
 
  1 1/2 c  Quick grits                         2 tb Finely chopped jalapenos
  1 1/2 ts Salt                                3    Eggs, beaten
      6 c  Boiling water                       1    Can, cream of chicken soup
    1/2 c  Butter                            1/2 ts Salt
      2 c  Shredded cheddar cheese        
 
    Preheat oven to 325 deg F. Cook grits in boiling, salted water for 8
  minutes. Add butter, cheese, peppers, eggs, soup and salt; mix well and
  spread in a greased 2-quart baking dish. Bake for 1 to 1 1/2 hours, covered
  for the first 45 minutes. Remove cover and continue baking until lightly
  browned.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cilantro Pesto
 Categories: Sauces, Vegetables, Cheese, Mexican
      Yield: 4 servings
 
  1 1/2 c  Fresh Cilantro, Firm Packed       1/4 ts Salt
    1/2 c  Parsley, Firmly Packed              3    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: Crepes Ensenada
 Categories: Mexican, Cheese, Pork
      Yield: 6 servings
 
     12 sl Thin sliced ham                     1 cn Whole green chilis
      1    Brick Jack cheese cut in            1    Doz. tortillas (corn or
           -chunks                                  -flour)
 
  From: Marcy Moreno Posted by: Donna Ransdell
  
  Roll each tortilla with a slice of ham, chunk of cheese, and a piece of
  green chili...place side by side, flap side of tortilla down in a 9x13
  baking dish. Cover with cheese sauce and bake 45 minutes at 350 F.
  
  Cheese sauce:
  
  1/4 lb. margarine 1/2 cup flour 1 brick cheddar, grated 1 tbsp dry mustard
  1/2 tsp salt 1 qt/ milk
  
  Melt margarine, add flour and blend. Add remianing ingredients, stir till
  smooth and thickened.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Enchiladas Verdes - Green Chili
 Categories: Cheese, Eggs, Mexican
      Yield: 4 servings
 
     12    Corn Tortillas                      4 c  Green Chili Sauce
      4 tb Oil Or Lard                         1    Salt To Taste
      1    Clove Garlic                        2 c  Cheddar Cheese, Grated
      1 tb Flour                             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: Flan Cheesecake
 Categories: Mexican, Cheesecake, Cakes, Desserts
      Yield: 6 servings
 
      2 tb Sugar, divided                     13 oz Can water measured in milk
      8 oz Cream cheese, softened                   -can
      5    Egg yolks, beaten                   1 ts Vanilla
     13 oz Evaporated milk                     1 pn Of salt
      1 cn Sweetened condensed milk       
 
  Place 10 tbs sugar in a heavy skillet. Stir over medium heat until sugar
  dissolves into a light brown syrup. Pour immediately in flan pan or shallow
  dish and let cool and harden. In mixing bowl, place cream cheese; add
  beaten egg yolks. Stir in both milks, water, vanilla, remaining sugar and
  salt. Blend with caramelized sugar and set in a pan of hot water. Bake at
  350 for 1 1/2 to 1 3/4 hr.
  
  Note - Flan will look soft, but hardens in refrigerator. Be sure to chill
  thoroughly; it is better if it can be refrigerated overnight. When ready to
  serve, invert on a flat plate, and teh flan will come out easily with the
  caramel sauce on top. Do not freeze.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Green Enchiladas
 Categories: Mexican, Chicken, Cheese, Sauces
      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: Green or Red Enchiladas
 Categories: Mexican, Chicken, Cheese
      Yield: 5 servings
 
      2 c  Basic Green Sauce                 1/2 c  Vegetable Oil
      1 c  Dairy Sour Cream                   10 oz Fresh Spinach; Chopped
     10    Flour Or Corn Tortillas; **       1/2 lb Tomatillos; Coarsely Chopped
      3 c  Cooked Chicken; Shredded            4 oz Green Chiles; Chopped, 1 cn
      1 c  MontereyJack Cheese;Shredded        2    Cloves Garlic; Crushed
      1    Dairy Sour Cream                    1 tb Oregano Leaves; Dried
           Basic Green Sauce                   1 c  Chicken Broth
           Servings:  8                        2 c  Dairy Sour Cream
      1 c  Onions; Chopped, 2 Med.        
 
  Servings:  5
  
  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.
  
  **    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 for the Basic Green sauce.
  Substitute 3 cups of shredded cheese or cooked beef for the chicken.
  
  Basic Red Sauce
  
  Servings:  4
  
  8  Ancho Chilies 3 1/2 cups Warm Water 1/2 cup Onion; Chopped 2 Garlic;
  Cloves, chopped 1/4 cup Vegetable Oil 8 oz Tomato Sauce; 1 cn 1 Tbs Oregano
  Leaves; Dried 1 Tbs Cumin Seed 1 tsp Salt
  
  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: Guacamole Omelet
 Categories: Eggs, Cheese, Mexican
      Yield: 1 servings
 
    1/2    Avocado; peeled                     1 sm Tomato; chopped
    1/2 ts Lemon juice                         2    Eggs
      1 ds Seasoned salt                       1 tb Water
      3 dr Hot pepper sauce                         Salt, pepper
 
  In small bowl, mash avocado until chunky. Add lemon juice, seasoned salt,
  hot pepper sauce and tomato. Mix well. Mix eggs, water and dash of salt and
  pepper. Beat briskly. Pour into hot nonstick skillet or omelet pan. Stir
  with circular motion while shaking pan vigorously over heat. Stir until
  eggs begin to set. Let stand 2 to 3 seconds and shake pan. Omelet should
  move freely. Spoon avocado mixture over half of omelet. Slip broad spatula
  under omelet and fold in half carefully.
  
  (C) 1992 The Los Angeles Times
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Light Swiss Enchiladas
 Categories: Mexican, Cheese, Chicken
      Yield: 4 servings
 
     12    Corn Tortillas                    1/2 ts Salt
      1    Medium onion, chopped           2 1/2 c  Defatted, chicken stock
      1    Clove garlic, pressed/minced        2 c  Dry instant non-fat milk
    1/2 lb Lean ground chicken               1/2 lb Low fat Swiss cheese grated
     16 oz Can, tomato puree                   1    Fresh cilantro garnish
    1/4 c  Canned whole green chiles      
 
  Servings:  4
  
  Can use fat-reduced Swiss or Jack cheese, grated, 2 cups.  Omit salt if
  stock is salted.
  
  Preheat oven to 350 degrees.  Wrap tortillas tightly in foil and place in
  preheated oven for 15 minutes to soften. While tortillas are warming, cook
  onion an dgarlic, covered, over low heat until soft, adding a little water
  or stock if necessary to prevent scorching. Add chicken and cook over
  medium heat, stiffing frequently until chicken is cooked, about 5 minutes.
  Add tomato puree, chilies and salt and mix well. Simmer, uncovered for 10
  minutes.
  
  While chicken mixture is simmering, combine stock and dry milk powder in
  saucepan and mix thoroughly.  Slowly heat to simmer, stirring frequently.
  Dip each tortilla in milk sauce.  Divide chicken filling, spooning 1/4 cup
  mixture down the center of each tortilla.
  
  Roll each tortilla around filling and place, seam side down, in glass
  baking dish that has been sprayed with non-stick vegetable coating. Pour
  milk sauce over top and bake in 350 degree oven for 20 minutes. Remove from
  oven and sprinkle grated cheese evenly over top.  Return to oven for
  another 5 minutes until cheese is melted.
  
  To serve, place each enchilada on a plate and garnish with fresh cilantro
  if desired.  This recipe may also be made in individual au gratin dishes.
  
  Calories per enchilada 200 Chloesterol 25 mg Fat 4 Gram Sodium 278 mg
  
  Jeanne Jones 'Cook it Light'  S.A. Express News, 19 SEP 90
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Mexi Corn Lasagna
 Categories: Pasta, Mexican, Cheese
      Yield: 6 servings
 
      1 lb Ground beef                              -cheese
     17 oz Can whole kernel corn,              2    Eggs, slightly beaten
           -drained                          1/4 c  Parmesan cheese
     15 oz Can tomato sauce                    1 ts Dried oregano
      1 c  Picante sauce                     1/2 ts Garlic salt
      1 tb Chili powder                       12    Corn tortillas, divided
  1 1/2 ts Ground cumin                        1 c  Shredded cheddar cheese (4
     16 oz Carton low fat cottage                   -oz)
 
  Preheat oven to 375F.  Brown meat, drain.  Add corn, tomato sauce,picante
  sauce, chili powder, cumin.  Simmer, stirring frequently, 5 minutes.
  Combine cottage cheese, eggs, parmesan cheese, oregano and garlic salt. Mix
  well. Arrange 6 tortillas on bottom and sides of lightly greased 13x9x2
  inch baking dish, overlapping as necessary. Top with 1/2 the meat mixture.
  Spoon cheese mixture over meat. Arrange remaining 6 tortillas over cheese.
  Top with remaining meat mixture. Bake in preheated oven about 30 minutes.
  Remove from oven, top with cheddar cheese. Let stand 10 minutes before
  serving.
  
  Origin: FOODday, newspaper insert Shared by: Sharon Stevens
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Mexican Rarebit
 Categories: Cheese, Mexican
      Yield: 6 servings
 
      3 tb Chopped green pepper              1/4 ts Salt
      1 tb Butter                              1 lb Sharp Cheddar or Monterey
    1/2 c  Canned tomatos, drained and              -Jack cheese, or a
           -chopped                                 -combination of both
      1    (8 oz.) can whole kernel          1/4 c  Bread crumbs
           -corn                               1    Egg, lightly beaten
      2 tb Diced canned green chilies     
 
  Mexican Rarebit
  
  Sliced pimento Minced parsley
  
  In the top of a double boiler, saute green pepper in butter till tender.
  Place over hot water and add tomatos, corn, chilies, salt and cheese. Stir
  till well-blended and cheese is melted. Blend in crumbs and egg. Cook and
  stir till mixture is thickened. Put ina chafing dish, garnish with sliced
  pimento and minced parsley.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Micro-Quick Quesadilla
 Categories: Appetizers, Microwave, Cheese, Mexican
      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: Natcho Cheese Potato Slices
 Categories: Mexican, Potatoes, Cheese
      Yield: 6 servings
 
      4 md To 6 md potatoes, peeled,           1 ts Garlic powder
           -and sliced                         1 ts Parsley flakes
      1 lg Onion, chopped                      4 tb Taco seasoning
      1    Green pepper, chopped             1/4 ts Black pepper
      1 bn Green onions, chopped               2 c  Grated cheese (cheddar,
      1 c  Barbecue sauce                           -mozarella, or combination
      1 c  Water                                    -of)
 
  Peel and slice potatoes.  Line cookie sheet with tin foil.  Spray foil with
  non-stick spray (Pam)  In large bowl, combine potatoes, green onions, green
  peppers and white onions.  Pour onto foil lined pan. In same bowl, mix
  barbecue sauce, water, and dry spices.  Pour over top of potatoes. Bake in
  400 F oven for 45 minutes.  Turn and seperate to ensure even cooking. Bake
  an additional 10 minutes or so. (Baking time depends on how thick you slice
  the spuds) Sprinkle grated cheese on top of cooked potatoes, and continue
  cooking until cheese has melted and the edges become crispy. Let sit for
  about 4-5 minutes before serving to allow the cheese to set up a bit.
  
  Origin:  Adaptation from another recipe Shared by: Sharon Stevens
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Old-California Empanaditas
 Categories: Cheese, Mexican
      Yield: 6 servings
 
      1 c  Butter                              2 c  Unsifted all-purpose flour
      1 pk (8 oz) Cream Cheese                 1    Egg yolk
    1/2 ts Salt                                2 ts Cream or milk
 
  Beat butter, cheese and salt together in a mixer until completely smooth
  and blended.  Work in flour to a smooth dough.  (You can use a mixer for
  this step, too, but results are superior if you work in the flour with your
  fingertips, a fork or rubber spatula).  Flatten dough in foil to form a an
  8 X 6 inch rectangle.  Chill overnight.  (You can chill it several days
  before using).  Remove from refrigerator 8 to 10 minutes before rolling.
  (Many recipes suggest a 30 minute wait before rolling dough, but it's
  easier to handle when rolled as cold as possible). Divide dough for ease in
  rolling and to insure cold dough.
  
  Keep unrolled portion in refrigerator until ready to use.  Roll on floured
  pastry cloth with floured rolling pin or between two sheets of waxed paper.
  The former is easier, in my opinion, and I find absolutely no sticking when
  I use a pastry cloth and covered pin.  I first rub cloth and pin well with
  flour, then shake out excess.  When using waxed paper, loosen it on both
  sides of pastry several times as you roll.
  
  Shape as directed in specific recipes and chill before baking.  Brush tops
  (only) of all pastries with egg yolk beaten with cream.  Bake in moderate
  oven (350 degrees) unless otherwise specified.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Red Enchiladas with Cheese
 Categories: Mexican, Cheese
      Yield: 6 servings
 
      1 c  Onion; Finely Chopped, 1 Lge        1 ts Cumin; Ground
      2    Cloves Garlic;Finely Chopped        1 ts Oregano Leaves; Dried
    1/4 c  Vegetable Oil                     1/8 ts Pepper
    1/2 c  Chicken Broth                      12    Corn Or Flour Tortillas; *
      4 c  Tomatoes; Chopped, 4 Medium        12 oz Mozzarella Cheese; Shredded
      1 tb Red Chiles; Ground                       Dairy Sour Cream
      1 ts Salt                           
 
  *    Tortillas should be 6 to 7 inches in diameter.
  ~--------------------------------------------------------------------- ~--
  Cook and stir onion and garlic in oil in a 10-inch skillet over medium
  heat, until onion is tender.  Stir in remaining ingredients except the sour
  cream, tortillas, and cheese.  Heat to boiling then reduce the heat.
  Simmer, uncovered, for 30 minutes, stirring occasionally. Heat the oven to
  350 degrees F.  Dip each tortilla into sauce to coat both sides. Spread 2
  Tbls of the chease on each tortilla and roll up. Place seam sides down in
  an ungreased 13 X 9 X 2-inch baking dish. Pour remaining sauce over
  enchiladas and sprinkle with remaining cheese. Bake, uncovered, until the
  cheese is melted, about 15 minutes. Serve warm with the sour cream.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Refried Beans - Frijoles Refritos
 Categories: Mexican, Beans, Cheese
      Yield: 6 servings
 
      2 c  Cooked Beans                      1/2 c  Grated Longhorn Cheese
      3 tb Lard Or Bacon Drippings        
 
  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: Rice Con Queso
 Categories: Mexican, Rice, Cheese, Vegetarian
      Yield: 6 servings
 
      3 c  Cooked brown rice (1 1/2            1 lg Onion, chopped
           -cups uncooked), cooked with        1 sm Can chiles, chopped
           Salt and pepper                   1/2 lb Ricotta cheese, thinned with
  1 1/3 c  Cooked black beans or                    -a little low fat milk or
           -blackeyed peas, pinto                   Yogurt until spreadable
           -beans,                           3/4 lb Shredded Monterrey Jack
           Etc. (about 1/2 cup                      -cheese
           -uncooked)                        1/2 c  Shredded cheddar cheese
      3    Cloves garlic, minced          
 
  Garnishes (optional): chopped black olives, onions, fresh parsley
  
  Preheat oven to 350 degree F.  Mix together rice, beans, garlic, onion, and
  chilies.  In a casserole, spread alternating layers of the rice-beans
  mixture, ricotta cheese, and jack cheese, ending with a layer of rice and
  beans.  Bake for 30 minutes.  During the last few minutes of baking,
  sprinkle cheddar cheese over the top.  Garnish before serving.
  
  Complementary protein:  rice and beans and milk products
  
  From:  DIET FOR A SMALL PLANET by Frances Moore Lappe' ISBN 0-345-30691-0.
  Random House, New York.  1971-82 Posted by: Karin Brewer, Cooking Echo,
  7/92
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Ricotta Tacos - Tacos De Requeson
 Categories: Mexican, Cheese
      Yield: 6 servings
 
           Jim Vorheis                              -chopped with seeds
    1/3 c  Fresh lime juice                    1 tb Roughly chopped cilantro
           Sea salt to taste                        The tacos:
    1/3 c  Finely chopped radishes             1 c  Drained and lightly salted
    1/4 c  Finely chopped white onion               -ricotta cheese
      1    Chile peron, black seeds            6    Thin 5-inch corn tortillas
           -removed and roughly                6    Toothpicks
           -chopped,                                Safflower oil for frying
           Or any hot green chile,        
 
  Have ready a tray lined with a double thickness of paper toweling.
  
  First make the sauce.  Put the lime juice and salt into a glass bowl, mix
  in the rest of the ingredients, and leave for at least 30 minutes to
  marinate.  This should make about 1 cup.
  
  Spread 1 tablespoon of the ricotta over half of each tortilla. Fold over
  and secure with a toothpick.
  
  Put oil to a depth of 1/4 inch in a large frying pan and heat. When hot but
  not smoking, add a few of the tacos and fry, turning once until they are a
  golden color and quite crisp.  Continue with the rest, adding oil if
  necessary.
  
  Drain the tacos well on paper toweling and remove as soon as they are cool
  enough to handle.  With a toothpick, ease them open and insert about 2
  tablespoons of the sauce.  Serve immediately; they cannot wait.
  
  The Art of Mexican Cooking From the collection of Jim Vorheis
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Sour Cream Chicken Enchiladas
 Categories: Mexican, Poultry, Cheese
      Yield: 6 servings
 
     12    Corn tortillas                    1/4 c  Minced onion, (optional)
      4 c  Green chile sauce                  16 oz Sour cream
      3 c  Minced, cooked chicken                   Salt to taste
      1 lb Jack cheese, grated           

-----------------------------GREEN CHILE SAUCE-----------------------------
    1/4 c  Olive oil                           1 c  Water
      1    Clove garlic, minced                1 c  Chopped green chiles
    1/2 c  Minced onion (optional)                  Salt to taste
      1 tb Flour                          
 
   To Prepare Green Chile Sauce: Saute garlic and onion in oil in a heavy
  saucepan. Blend in flour with a wooden spoon. Add water and green chile and
  mix well. Add salt. Bring to a boil and simmer, stirring frequently for 5
  minutes.
  
   Heat tortillas on a hot griddle and keep warm under a towel or heat in
  oil, drain on paper towels and keep warm. Mix one cup chile sauce with the
  chicken. Put 1/4 cup of the mixture on each tortilla and roll it up. Place
  in a baking dish, cover enchiladas with grated cheese and add onion if
  desired. Pour remaining sauce over enchiladas and bake at 350 Deg F for
  about 20 minutes. Smother with sour cream and return to oven for 10 minutes
  or until all is hot. Serve immediately.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Southwest Torte
 Categories: Mexican, Cheese, Eggs
      Yield: 6 servings
 
      1 c  Cheddar Cheese; Shredded          1/2 c  Corn; Whole Kernel
    1/4 c  Ripe Olives; Sliced                 3    Eggs; Large
      4    Bacon Slices; *                 1 1/2 c  Half & Half; Light Cream
    1/2 c  Red Bell Pepper; Chopped          1/4 ts Red Pepper; Ground

------------------------------CORNMEAL PASTRY------------------------------
      1 c  Unbleached Flour                  1/2 ts Salt
    1/3 c  Cornmeal; Yellow                  1/2 c  Shortening; Vegetable
      1 tb Oregano Leaves; Dried                    Cold Water
 
  *  Bacon should be crisply cooked and crumbled.
  ~--------------------------------------------------------------------- ~--
  Place the oven rack in the lowest position.  Heat the oven to 450 degrees
  F.  Prepare Cornmeal Pastry; gather into a ball.  Press in the bottom and
  2-inches up the sides of an ungreased springform pan, 9 X 3-inches in size.
  Sprinkle cheese, olives, bacon, bell pepper and corn in the pastry lined
  pan.  Beat eggs slightly, beat in remianing ingredients. Pour into the
  springform pan.  Bake uncovered on the lowest oven rack for 20 minutes.
  Reduce the oven temperature to 300 degrees F. Bake until a knife inserted
  into the center comes out clean, about 30 minutes longer. Let the torte
  stand for 10 minutes before cutting. CORNMEAL PASTRY: Mix flour, cornmeal,
  oregano and salt in a small bowl; cut in the shortening until the particles
  are the sixe of fine crumbs. Sprinkle in the water, 1 Tbls at a time,
  tossing with a fork until the flour is moistened and pastry almost cleans
  the sides of the bowl (add 1 to 2 teaspoons of water if necessary).
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Sweet Onion Fajitas
 Categories: Potatoes, Cheese, Mexican
      Yield: 6 servings
 
      1 lb Sweet onions, finely chopped        4 lg Flour tortillas
    3/4 lb New potatoes, finely chopped             Freshly ground black pepper
      4    Plum tomatoes, finely                    -to taste
           -chopped                            2 tb Minced cilantro
      6 oz Carrots, finely chopped             2 oz Grated Monterey Jack of
      1    Clove garlic, minced                     -Muenster cheese
      1    Jalepeno, minced                    8 ts Non-fat plain yogurt
    1/2 c  Dry white or red wine          
 
  Combine first seven ingredients in a heavy skillet.  Bring to boil; reduce
  heat and simmer, covered, about 15 minutes, until vegetables are tender.
  
  Season with pepper and stir in cilantro. Heat tortillas in oven. Spoon
  vegetable mixture onto center of each tortilla. Top each with cheese and
  yogurt.  Roll up and serve.
  
  Source: Rock Springs Sweet Onion Festival Cook Book 1992
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Swiss Chicken Enchiladas
 Categories: Chicken, Mexican, Cheese
      Yield: 10 servings
 
      1    8 oz pkg. cream                   3/4 c  (6 oz.) container frozen
           -cheese,softened                         -avocado dip
      1    6 oz pkg. Corn Tortillas          1/2 c  Sliced green onions
    1/4 c  Milk                              1/4 c  Slivered almonds
      1    10 oz can mild enchilada          1/2 c  Dairy sour cream
           -sauce                              4 oz (1 cup) shredded Monterey
      2 c  Cubed,cooked chicken                     -Jack cheese
 
  Sliced radishes or almonds
  
  Heat oven to 375 degrees.In a large bowl,combine cream cheese and milk.Stir
  in chicken,onions,1/4 cup almonds and 1/2 cup Jack cheese. heat tortillas
  as directed on package.Spoon about 1/4 cup filling down center of each warm
  tortilla;roll up.Place seam side down in ungreased 13 x 9" baking dish.Pour
  enchilada sauce evenly over tortillas;sprinkle with remaining Jack cheese.
  Bake @ 375 degrees for 10 to 15 minutes or until bubbly.In small
  bowl,combine avocado dip and sour cream.Spoon over warm enchiladas. Garnish
  with radishes or almonds.
  
  Makes 10 enchiladas.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Tex-Mex Tortilla Stack
 Categories: Mexican, Beans, Cheese
      Yield: 8 servings
 
      1    9-oz. pkg. (2 cups) frozen               And mashed
           Chopped cooked chicken              1    8-oz. carton reduced-fat or
      1 c  Finely chopped, peeled                   Regular dairy sour cream
           Jicama                            1/2 c  Chopped red sweet pepper
    1/2 c  Taco sauce                        1/3 c  Sliced green onion
      8    10-inch flour tortillas             1 c  Shredded lower-fat or
      1    6-oz. container frozen                   Regular cheddar cheese, or
           Avocado dip, thawed                      Monterey Jack cheese with
      2 c  Chopped lettuce                          Jalapeno peppers
      1    16-oz. can refried beans          1/4 c  Sliced pitted ripe olives
           With green chili peppers or              Taco sauce (optional)
           Mexican-style beans, drained   
 
  THAW CHICKEN: In a medium mixing bowl combine chicken, jicama, and the 1/2
  cup taco sauce; set aside.
  
  PLACE ONE OF THE FLOUR TORTILLAS on a platter.  Spread with half of the
  chicken mixture.  Spread half of the avocado dip onto a second tortilla;
  place, avocado side up, atop chicken.  Sprinkle with half of the lettuce.
  Top with a third tortilla; spread with half of the beans. Top with another
  tortilla; add half each of the sour cream, red pepper, green onion and
  cheese.
  
  REPEAT LAYERS, ending with remaining sour cream, red pepper, green onion,
  and cheese.  Sprinkle with olives.  Serve right away or cover and chill for
  up to 3 hours.
  
  TO SERVE, cut into wedges.  Pass taco sauce.
  
  Makes 8 main-dish servings.
  
  Nutrition facts per serving: 392 cal., 15 g total fat (3 g sat. fat), 42 mg
  chol., 566 mg sodium, 42 g carbo., 4 g fiber, 24 g pro. Daily values 13%
  vit A, 26% vit. C, 29% calcium, 24% iron.
  
  SOURCE: BETTER HOMES AND GARDENS, July 1993
  
  Shared by Cate Vanicek
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Autumn Rarebit Soup
 Categories: Soups, Cheese, Desserts
      Yield: 1 servings
 
      5 c  Pumpkin; or squash, cooked          3    Garlic cloves;crushed
  2 1/2 c  Chicken stock                       1 c  Cheddar cheese;old, shredded
  1 1/2 c  Light beer                        1/4 c  Pumpkin seeds
      2 tb Butter                                   -Salt and pepper
      1    Onion;large, chopped           
 
  Dotted throughout Canada are small inns that care passionately about the
  food they serve. This velvety fall soup offers a warm welcome to guests at
  the Orchid Trail Inn near Wiarton, Ontario.
  
    In large heavy saucepan, bring pumpkin and stock to a boil; reduce heat
  to medium, cover and simmer for 15 minutes or until tender. In a blender or
  food processor, puree in batches.
    In clean saucepan, combine pumpkin puree with beer; bring to boil over
  medium heat, stirring often. Reduce heat and simmer for 5 minutes.
    Meanwhile, in a small skillet, melt butter over medium low heat, cook
  onion and garlic; stirring, until softened, about 5 minutes. Add to pumpkin
  mixture; stir in cheese and simmer gently, partially covered, for 20
  minutes.
    Meanwhile in skillet over medium heat, cook pumpkin seeds, shaking pan
  often, for 7 to 10 minutes or until golden brown and toasted.
    Season soup with salt to taste. Garnish with pepper and pumpkin seeds.
  
  SERVES: 4-6 Source: ELIZABETH BAIRD posted by Anne MacLellan
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Bean and Pasta Soup
 Categories: Soups, Pasta, Cheese, Desserts
      Yield: 4 servings
 
      2 pk Low-Sodium Instant Vegetable       14 oz Rinsed, Drained, Canned Red
           -Broth And Seasoning Mix                 -Kidney Beans
           Dissolved IN                        1 c  Thawed Frozen Spinach,
  1 1/2 c  Hot Water                                -Chopped
      1 c  Low-Sodium Canned Stewed          1/2 ts Oregano Leaves
           -Tomatoes                         1/2 ts Basil Leaves
  4 1/2 oz Uncooked Small Shell              3/4 oz Grated Parmesan Cheese
           -Macaroni                      
 
  Yield: 4 Servings Of 3/4 Cup Each
  
  In a 2 1/2-quart saucepan, combine the dissolved broth mix and tomatoes;
  cook over medium heat until the mixture comes to a boil. Add the macaroni
  and cook for 7 minutes.  Add the beans, spinach, oregano and basil and stir
  to combine; cook until the macaroni is tender, 5 to 7 minutes. (If the soup
  is too thick, add a small amount of water.)
  
  Divide the soup into 4 soup bowls and sprinkle each portion with 1/4 of the
  Parmesan Cheese.
  
  Each serving provides: 2 Proteins; 1 Vegetable, 1 1/2 Breads, 5 Optional
  Calories
  
  Per Serving: 350 Milligrams Sodium; 5 Milligrams Cholesterol
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Broccoli and Swiss Cheese Soup
 Categories: Soups, Cheese, Desserts
      Yield: 6 servings
 
  2 1/2 lb Broccoli, cut into 1-inch           4 c  Chicken stock
           -florets                            1 c  Light cream
      1 c  Chopped leeks or green onion        1 c  Shredded Swiss cheese
      4 ts Butter                            1/8 ts Nutmeg
      4 tb Flour                          
 
  Salt and pepper to taste
  
  Cut enough florets to measure 2 cups.  Cut rest of broccoli into 1-
  in.pieces.  Cook florets and broccoli pieces, separately, in lightly salted
  water until just tender.  (Florets will be done first). Immediately rinse
  in cold water.  Drain.  Set florets aside until serving time. In a large
  saucepan saute leeks in butter until tender; usually about 4 minutes.
  Sprinkle in flour and cook one more minute, stirring with whisk. Remove
  from heat and stir in broth.  Return to heat and simmer for 5 minutes,
  stirring occasionally.  Add broccoli pieces to broth and puree in blender
  in batches, until smooth.  Just before serving, blend in cream and Swiss
  cheese.  Simmer gently until cheese melts. Add nutmeg, salt, pepper. Add
  reserved florets and heat through.
  
  Posted by Michael Grosz. Courtesy of Fred Peters.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Broccoli Cheese Soup
 Categories: Soups, Cheese, Desserts
      Yield: 6 servings
 
      1 c  Water                               2 c  Cubed Velveeta cheese
      1    (10-ounce)package frozen          1/2 c  All-purpose flour
           -chopped broccoli                   1 c  Half-and-half
      2 c  Milk                                2    Chicken bouillon cubes
 
  In large saucepan, cook broccoli in 1 cup water; do not drain.  Put milk,
  cheese, and flour into blender; cover and blend until smooth. Add
  half-and-half and bouillon cubes.  Cook, stirring, over medium heat until
  hot and mixture thickens.  Mixture will thicken more upon sitting.
  
  Makes 6 cups.
  
  NOTE:  I like to cut down a bit on the richness this soup has by using 2%
  milk; and Velveeta "Light" cheese.  Keep stirring-as it may burn. Do not
  cook for more than 25 minutes as it becomes a great cheese sauce after a
  while-good for pouring over potatoes-but not good if you want soup.
  
  Posted by Pamela Jacobs. Courtesy of Fred Peters.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Canadian Cheese Soup
 Categories: Soups, Cheese, Desserts
      Yield: 4 servings
 
      1 lg Potato, diced                     1/4 c  Carrots, diced
      2 c  Chicken broth                     1/2 c  Breakfast cream
      1 lg Onion, diced                        1 c  Water
      1 c  Grated sharp                             Salt and Tabasco to taste
    1/4 c  Celery, diced                       2 tb Parsley, chopped
           Chedder cheese                 
 
  In a 1 1/2 qt. covered saucepan, simmer vegetables in water until tender,
  about 15 to 20 minutes.  Add remaining ingredients except parsley. Heat, do
  not boil, and serve garnished with parsley.
  
  Makes 4 to 6 servings.
  
  Recipe by: Mrs. Fred Parnell Found in: River Road Recipes II
  
  Posted by Scott Ward. Courtesy of Fred Peters.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Canadian Cheddar Soup
 Categories: Cheese, Soups, Desserts
      Yield: 6 servings
 
      2 tb (25 mL) Butter                      1 pn Nutmeg
    1/4 c  (50 mL) Onion, finely               1 pn Pepper
           -chopped                            3 c  (750 mL) Chicken Stock
    1/4 c  (50 mL) Carrot, finely          1 1/2 c  (375 mL) Light Cream
           -chopped                            1 c  (250 mL) Milk or Beer
    1/4 c  (50 mL) Celery, finely          1 1/2 c  (375 mL) Cheddar Cheese,
           -chopped                                 -shredded
      2 tb (25 mL) Flour                       1 ds Worcestershire Sauce
    1/4 ts (1 mL) Dry Mustard             
 
  Salt
  
  In a heavy saucepan, melt butter, cook onion, carrot, and celery for about
  5 minutes or until tender; do not brown.  Stir in flour, mustard, nutmeg
  and pepper; cook for 2 to 3 minutes.
  
  Stir in chicken stock; simmer for about 20 minutes or until vegetables are
  tender.  If desired, puree until smooth in blender or food processor.
  (Note:  this is where the hand blender comes in REAL handy-- Grin!)
  
  Add cream and milk or beer and bring almost to a boil.  Add cheese; heat
  until just melted, stirring constantly.  Add Worcestershire and a little
  salt.
  
  Makes 6 servings.
  
  Posted by Marge Clark. Courtesy of Fred Peters.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cauliflower and Roquefort Soup
 Categories: Soups, Cheese, Desserts
      Yield: 4 servings
 
      4 tb (1/2 stick) butter                       Few drops liquid pepper
      1 md Onion, chopped                           -seasoning
      1 md Cauliflower                         1 c  Heavy cream
      1 lg Boiling potato                      2    Egg yolks, room temperature
      1 qt Chicken broth                       2 tb Armagnac
      2 tb Snipped chives                    1/2 lb Roquefort, crumbled
    1/2 ts Herbes de Provence             
 
  From Food and Wines of France, Inc.
  
  Chives for garnish
  
  Melt butter in large, heavy Dutch oven over moderately high heat and saute
  onion for 1 minute; cover; sweat for 10 minutes.  Meanwhile, halve and core
  the cauliflower.  Reserve some flowerets and chop remainder to total about
  6 cups.  Peel and dice potato.  Add cauliflower and potato to Dutch oven;
  cook, stirring, for 1 minute. Add chicken broth, chives, Herbes de Provence
  and red pepper seasoning. Bring to boil; cover; lower heat and simmer for
  10 minutes, or until vegetables are just tender. Cool slightly. Puree all
  but 1 1/2 cups mixture in food processor or blender in batches; return to
  pan.  In a small bowl, blend cream, yolks and Armagnac; add 1 cup of the
  hot soup, beating constantly with wire whip. Return to pan; add half of
  crumbled Roquefort.  Heat very slowly, stirring constantly, until cheese
  melts and soup thickens slightly.  Do not allow soup to boil. Garnish soup
  with reserved cauliflowerets, crumbled Roquefort and chives.
  
  Makes 4 to 6 servings.
  
  Posted by Alison Meyer. Courtesy of Fred Peters.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cheddar Cheese and Cauliflower Soup
 Categories: Soups, Cheese, Desserts
      Yield: 4 servings
 
      4 tb Butter                                   -into
      3 md Carrots, cut into small dice             Florets (2 cups)
      3 md Celery stalks, cut into             8 oz Mild cheddar cheese, grated
           -small dice                              -(2 cups); plus
      1 md Onion, minced                       2 oz Cut into small dice for
      3 tb Flour                                    -garnish (1/2 cup)
  1 1/2 c  Chicken stock or canned         1 1/2 c  Half-and-half
           -chicken broth                    1/4 ts Cayenne pepper
    1/2 sm Cauliflower, trimmed and cut             Salt
 
  NOTE:  For a milder, sweeter tasting soup, substitute 8 ounces Swiss cheese
  for the cheddar cheese.
  
  Heat the butter in a large saucepan.  Add the carrots, celery, and onion;
  saute for about 5 minutes until the vegetables are softened. Add the flour
  and cook over low heat until the flower is incorporated into the butter,
  about 1 minute.
  
  Stirring constantly, gradually add stock and then the cauliflower. Bring to
  a boil and simmer until the cauliflower is tender, or about 5 minutes. Stir
  in the grated cheese and cook for about 30 seconds until melted. (Do not
  bring soup to a boil after cheese is added or the soup will break.) Stir in
  the half-and-half; warm the soup over low heat. Season with cayenne pepper
  and 1 teaspoon salt or to taste.
  
  To serve, ladle the soup into warm soup bowls.  Sprinkle each portion with
  the diced cheese and serve immediately.
  
  Makes 4 seervings.
  
  [ COOKS Magazine; Oct 1989 ]
  
  Posted by Fred Peters.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cheddar Cheese Soup
 Categories: Soups, Cheese, Desserts
      Yield: 4 servings
 
      4 c  Chicken broth                       2    Sprigs parsley, chopped
      5 tb Butter                              2    To 3 oz ham, diced
      4 tb Flour                                    Tabasco sauce
      2    Carrots, peeled and diced                Bacon bits
      4    Green onions, diced                      Salt & pepper to taste
      6 oz Grated cheddar cheese          
 
  Servings: 4
  
  Heat chicken stock.  Melt 3 Tbsp butter; saute carrots and onions until
  tender.  Add to broth.  Make white roux with 2 Tbsp butter and 4 Tbsp
  flour.  Add to stock.  Add cheddar cheese, parsley, ham and 1 drop tabasco
  sauce.  Season to taste.  Heat until cheese is melted. Top with bacon bits
  when served.
  
  Makes 4 8-ounce servings.
  
  Source: Favorite Recipes from Boder's On-the-River, Mequon, WI and The
  Woolen Mill Inn, Cedarburg, WI.
  
  Posted by Sallie Krebs. Courtesy of Fred Peters.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cheddar-Potato-Broccoli Soup
 Categories: Soups, Cheese, Desserts
      Yield: 4 servings
 
      1 tb Butter                              2    Chicken bouillon cubes
      1 c  Chopped onions                     10 oz Frozen broccoli cuts, thawed
  1 1/3 lb Potatoes, peeled, cut into               -and drained
           -3/4-inch cubes                     6 oz Shredded Cheddar cheese
  2 1/2 c  Boiling water                            Salt and pepper to taste
 
  Melt the butter in a 2- to 3-quart saucepan.  Add the onion and saute for 5
  minutes.  Add the potatoes, water and bouillon cubes.  Cover and bring to a
  boil; reduce the heat  to medium and cook just until the potatoes are
  tender, about 15 minutes.  Remove 1 cup of potato cubes with a slotted
  spoon and set aside.  Pour the contents of the saucepan into a blender and
  process until smooth.  Return to the saucepan. Mix in the reserved potatoes
  and the broccoli.  Place over medium-low heat and very gradually add the
  cheese, stirring until heated through and the cheese is completely melted.
  Season with salt and pepper.
  
  Makes 4 servings.
  
  [The Baltimore Sun; Jan 8, 1992; Sherrie Ruhl]
  
  Posted by Fred Peters.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cheese 'n Apple Soup
 Categories: Cheese, Soups, Desserts
      Yield: 1 servings
 
    1/3 c  Margarine or                    2 1/2 c  Milk
           Butter                              4 c  Gouda cheese,
    1/3 c  Flour                                    Shredded
    1/2 ts Salt                                1 c  Apple juice
 
  Melt margarine or butter in a saucepan over low heat.  Blend in flour and
  salt.  Gradually add milk; cook, stirring constantly, until thickened. Add
  cheese, stirring until melted.  Add juice; heat thoroughly, stirring
  occasionally.
  
  Makes four 1 1/4 cup servings.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cheese and Beer Soup
 Categories: Soups, Cheese, Desserts
      Yield: 1 servings
 
      1 c  Finely chopped bacon                     -chopped
    1/2    Green bell pepper, chopped          1 c  Chicken bouillon
           -fine                             1/2 ts Garlic powder
    1/2 c  Chopped celery                  1 1/2 lb Cheddar cheese, grated
    1/2 md Onion, chopped fine               1/2 lb Provolone cheese, grated
    2/3 c  Flour                             1/2 c  Beer
      1    Stick butter                      1/4 c  Chopped parsley
      3 qt Milk                                     Salt and pepper to taste
      1    Pimiento, drained and          
 
  Cook bacon until crisp, remove from pan and reserve.  In about 3/4 tsp) (2
  oz.) of the bacon drippings, saute bell pepper, onion and celery. Make a
  roux by mixing flour and butter over a warm burner of the stove. When it
  starts to brown, add milk slowly, mixing all the while.
  
  Add the mixture of sauted vegetables, bacon, pimiento, bouillon, and garlic
  powder.  Heat over medium heat.  (High will scorch milk). When the milk
  mixture reaches a medium temperature, add the cheeses and stir until
  cheeses liquefy.
  
  Add beer to the soup.  Reduce heat to simmer and simmer uncovered for 20
  minutes.  Just before removing soup from stove, mix in parsley for color.
  Add salt and pepper to taste.
  
  Freezes well.
  
  Makes 1 gallon or 10 servings.
  
  Source:  Kelly's Restaurant, in The Orlando Sentinel, 10/24/91
  
  Posted by Cindy Tarsi. Courtesy of Fred Peters.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cheesy Chicken Chowder
 Categories: Soups, Chicken, Vegetables, Cheese
      Yield: 2 servings
 
      4 c  Chicken broth                     1/3 c  All-purpose flour
  1 1/2 c  Diced potatoes                      3 c  Milk
      1 c  Diced celery                        1 tb Soy sauce
      1 c  Diced carrots                       8 oz Processed cheese spread,
    1/2 c  Diced onions                             -cubed (1 loaf)
    1/4 c  Butter or margarine                 2 c  Chopped cooked chicken
 
  Combine the broth and the vegetables in a large sauce pan.  Cover and cook
  over medium heat for 15 minutes or until the vegetables are tender.
  
  Melt the butter in a Dutch oven over low heat.  Add the flour, stirring
  until smooth.  Cook for 1 minute, stirring constantly. Gradually stir in
  the milk and cook over medium heat, stirring constantly, until thickened
  and bubbly.  Gradually stir in the vegetable mixture, soy sauce, cheese and
  chicken.  Cook until the cheese melts and the soup is thoroughly heated.
  
  Makes 2 1/2 quarts.
  
  {Mrs.  William Yoder, Jr.; Montezuma, Georgia}
  
  [Southern Living; January 1992]
  
  Posted by Fred Peters.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cream of Cheese Soup
 Categories: Soups, Cheese, Desserts
      Yield: 3 servings
 
      2 tb Butter or margarine                 1 ts Instant chicken bouillon
      3    Green onion,thinly sliced         1/8 ts Ground nutmeg
    1/2 c  Thinly sliced celery              1/3 c  Dry white wine
  1 1/4 c  Water                                    Paprika
    1/2 c  Half-and-half                            Toasted croutons
    2/3 c  Past. process cheese spread    
 
  Melt butter in 3-quart saucepan over medium heat. Cook and stir onions and
  celery in butter until onions are tender, about 8 minutes. Stir in water,
  half-and-half, cheese spread, instant bouillon and nutmeg. Heat to boiling
  over medium heat, stirring constantly; stir in wine. Heat to boiling. Boil
  and stir 1 minute. Sprinkle each serving with paprika and garnish with
  croutons.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cream of Cauliflower and Cheese Soup
 Categories: Soups, Cheese, Desserts
      Yield: 6 servings
 
      3 c  Water                               2 tb Butter
      1 md Onion, chopped fine                 2 tb Flour
      2 ts Basil                               1 c  Hot chicken stock
      1 ts Salt                                2 c  Milk
    1/4 ts Pepper                            1/4 lb Cheddar cheese, cut into
  2 1/2 c  To 3 c cauliflower florets,              -small pieces
           -cut to uniform size           
 
  If you want to cut down in the fats in the recipe, use margarine and skim
  milk for the butter and the milk.
  
  In a heavy 4 qt kettle, cook water, onion, basil, salt, and pepper covered
  for 5 minutes over medium heat.  Add cauliflower.  Cover and cook until
  cauliflower is soft, about 15 minutes.
  
  In a medium saucepan, melt butter.  Add flour and mix until none of the
  flour remains white.  Slowly add hot stock.  Stir with whisk until smooth.
  Pour into soup and mix well.  In saucepan, heat milk. Add cheese and stir
  over low heat until melted.  Add to soup.  Mix well and heat until soup
  begins to steam.
  
  Serves 6 to 8.
  
  Posted by Ellen Cleary. Courtesy of Fred Peters.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Four Cheese Soup
 Categories: Soups, Cheese, Vegetarian, Desserts
      Yield: 6 servings
 
      2 tb Unsalted butter                          -(about 3 ounces)
      1    Med. leek - white & pale          3/4 c  Parmesan - fresly grated
           -green parts only, chopped               -(about 3 ounces)
      4 c  Chicken stock - or canned         3/4 c  Mozzarella - grated (about 3
           -low-salt broth                          -ounces)
      1    Med. potato - boiling type,       3/4 c  Cheedar cheese - grated
           -peeled and diced                        -(about 3 ounces)
      2 c  Half and Half                            Croutons
    3/4 c  Provolone cheese - grated      
 
  Number of Servings:   6
  
  Melt butter in heavy large saucepan over medium heat.  Add leek and saute
  until tender, about 5 minutes.  Add stock and potato and bring to boil.
  Reduce heat and simmer for 25 minutes, stirring occasionally. Puree soup in
  batches in processor or blender.  Return soup to saucepan. Add Half and
  Half and bring to simmer.  (Can be prepared 1 day ahead. Cover and
  refrigerate.  Bring to simmer before continuing.)
  
  Gradually add all cheeses to soup and whisk until melted.  Ladle soup into
  bowls.  Sprinkle with croutons.
  
  Recipe from Caruso's Palace, Orlando, Florida. Courtesy of Bon Appetit,
  September, 1991.
  
  Posted by Michelle Bass. Courtesy of Fred Peters.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Mushroom and Cheddar Cheese Soup
 Categories: Soups, Cheese, Desserts
      Yield: 4 servings
 
  1 1/2 lb Dried porcini mushrooms *           2 tb All-purpose flour
      2 tb (1/4 stick) unsalted butter         2 c  Canned chicken broth
      6 oz Fresh shitake mushrooms,            2 c  Milk
           - stems removed, sliced         1 1/4 c  Packed grated sharp
      1 bn Green onions, chopped                    - Tillamook cheddar cheese
 
  Cover porcini with hot water and soak 30 minutes.  Drain.
  
  Melt butter in heavy large saucepan over medium-high heat.  Add shitake
  mushrooms and green onions and saute' until tender and beginning to brown,
  about 5 minutes.  Gradually mix in broth and milk. Add porcini. Bring to
  simmer, stirring frequently.  Reduce heat to low and simmer unti thick,
  stirring occasionally, about 20 minutes. Add cheese and stir just until
  melted.  Season with salt and pepper. Garnish with parsley and serve.
  
  * Porcini are available at Italian markets and specialty foods stores.
  
  SOURCE: Bon Appetit, March '93.
  
  Shared by Cate Vanicek.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Nacho Cheese Soup
 Categories: Soups, Cheese, Desserts
      Yield: 8 servings
 
      1 pk (5.25 oz.) dry au gratin            2 c  Water
           -potatos                            2 c  Milk
      1 cn (15.25 oz.) whole kernel        1 1/2 c  Grated Cheddar cheese
           -corn--undrained                    1 cn (2.25 oz.) sliced ripe
      1 c  Picante sauce                            -olives--drained
 
  Tortilla chips
  
  In a large saucepan combine potatos, corn, picante sauce and water. Bring
  to a boil; reduce heat, cover and simmer for 25 minutes or until potatos
  are tender, stirring occcasionally.  Add dry cheese sauce mix from au
  gratin potato package, milk, cheddar cheese and olives. Cook until cheese
  is melted and soup is heated through, stirring occasionally.
  
  Serve with chips.
  
  Makes 8 cups.
  
  Posted by Bob Stein. Courtesy of Fred Peters.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Soup: French Onion Soup (Au Pied De Cochon Restaurant/par
 Categories: Soups, Cheese, Desserts
      Yield: 6 servings
 
      2 tb (1/4 stick) unsalted butter         2 c  Dry wine
    1/4 c  Vegetable oil                       6 c  Chicken stock or canned
  3 1/2 lb Onions, thinly sliced                    Low-salt broth

--------------------------------------------------------------------------
     12    1/2-inch thick French Bread         1 c  Gruye're Cheese (about 4 oz)
           Baguette slices, toasted       
 
  Melt butter with oil in heavy large pot over medium heat.  Add onions,
  cover and cook until lightly colored, stirring occasionally, about 45
  minutes.  Add wine and bring to boil, scraping up any browned bits. Cook 5
  minutes.  Add browned bits.  Cook 5 minutes.  Add stock and bring to
  simmer.  Simmer uncovered 1-1/2 hours.  Season to taste with salt and
  pepper.  (Can be prepared 1 day ahead.  Cover and refrigerate. Bring to
  simmer before continuing.)
  
  Preheat broiler.  Ladle soup into boilerproof bowls.  Top with slices of
  toasted French bread.  Sprinkle with grated Gruyere cheese.  Broil until
  cheese melts.  Serve immediately.
  
  SOURCE: Bon Appetit Favorite Restaurant Recipes Volume II
  
  Shared by Cate Vanicek
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Blushing Bunny
 Categories: Cheese, Toppings
      Yield: 4 servings
 
 10 1/2 oz Tomato soup                       1/2 lb Sharp cheese, cut in pieces
    1/4 ts Dry mustard                         1    Egg, slightly beaten
 
  Melt butter in skillet, stir in cheese and melt. Add seasonings. Add cream
  slowly. Remove skillet from fire and beat in egg. Serve hot on thin toast.
  Makes 4 servings.
  
  From the cookbook that came with my mom's Maytag Stove - 1949.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cream Cheese Veggie Spread
 Categories: Vegetables, Cheese, Spreads
      Yield: 3 servings
 
    1/4 c  Grated Carrot                       1 tb Chopped Onion
    1/4 c  Chopped Nuts                        1 tb Chopped Green Pepper
      2 x  Radishes, Chopped Fine              4 oz Cream Cheese
 
  Mix all ingredients and spread on bread or use as a filling in Nonbread
  Sandwiches.  Variations: Use other veggies of your choice, or pineapple and
  raisins, or raisins and nuts. NONBREAD SANDWICHES: * LETTUCE ROLLUPS: Use
  romaine, iceberg, or escarole.  You can even use spinach leaves if you have
  the patience.  Spread them with cream cheese, ricotta, or any other
  filling.  Or roll the lettuce around pieces of cheese and chicken or
  turkey, perhaps with a pineapple chunk if the kids like to mix tastes. *
  TURKEY ROLLUPS:  Use turkey instead of lettuce and fill with the spread or
  filling of your choice. * VARIATIONS: Use other wrappings for your rollups.
  These could include cheese slices or low-fat sliced luncheon meat.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Ginger Orange Cream Cheese Spread
 Categories: Condiment, Cheese
      Yield: 1 servings
 
           Sharon Stevens                           -preserved ginger
      1 c  Light cream cheese                  2 ts Honey
      2 tb Orange juice                        1 ts Grated orange rind
      2 tb Ginger marmalade or chopped    
 
  In food processor or with mixer, blend cream cheese, orange juice,marmalade
  and honey until smooth and fluffy. Mix in orange rind. Makes about 1-1/4
  cups.
  
  Origin: Canadian Living, December 1991. Shared by: Sharon Stevens.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Herb Yogurt Cheese
 Categories: Cheese, Toppings, Spreads, Syd's book
      Yield: 1 servings
 
      2 c  Low Fat Yogurt                    1/2 ts Salt
    1/2 ts Dried Thyme Leaves                1/4 ts Fresh Ground Pepper
    1/2 ts Dried Basil Leaves             
 
  Stir all ingredients together gently in a small bowl until blended. Line a
  sieve with a double layer of cheesecloth or paper towels. Place sieve over
  a bowl, allowing at least 2 inches between bottom of sieve and bottom of
  bowl.  Spoon yogurt mixture into sieve and place bowl with sieve in
  refrigerator.  Let yogurt mixture drain in refrigerator about 4 hours for
  soft cheese or 8 hours for firmer cheese. Yogurt can be stored covered up
  to 2 weeks.  Serve instead of sour cream on baked potatoes or as a spread
  on crackers.  Makes about 1 cup of cheese. 42 calories per 2 tablespoons.
  From: Syd's Cookbook.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Orange Yogurt Cheese Spread
 Categories: Spreads, Cheese
      Yield: 23 servings
 
    2/3 c  Yogurt cheese ***                   2 ts Orange juice
      2 tb Equal sugar substitute         
 
  Spread this on bagels, toast, pancakes, or digestives.  Thin it with a bit
  more orange juice and use as a fresh fruit dip.
  
  grated rind of 1 orange
  
  In small bowl, stir equal, orange juice and rind into yogurt cheese. Makes
  2/3 cup.
  
  PER TBSP: 19 calories, 1.9 g protein, 0.1 g fat, 2.7 carbohydrate.
  
  *** Yogurt Cheese:  Place plain, no fat yogurt in strainer or paper coffee
  filter over bowl.  Let sit for 12 hours or overnight.
  
  Origin: Equal's 10 th Anniversary Recipe Book, Collector's edition. Shared
  by: Sharon Stevens.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Roasted Garlic Spread
 Categories: Spreads, Garlic, Cheese
      Yield: 6 servings
 
    1/2 c  Currants                            1 lb Cream cheese
    1/3 c  Brandy                            3/4 c  Toasted almond, finely
      3    Heads roasted garlic                     -chopped
 
  This rich cream cheese spread takes on a sweet tone from the addition of
  roasted garlic and currants.  Spread onto crackers or bread for a simple
  hors d'oeuvre, or serve with raw vegetable pieces.
  
  In a medium bowl, macerate (soften by soaking) the currants in the brandy
  for 30 minutes. Drain well and return to the bowl. Squeeze the roasted
  garlic pulp from the heads into a bowl, taking care to remvoe any bits of
  skin from the pulp. Add the roasted garlic to the currants, along with the
  cream cheese and almonds. using an electric mixer, beat on low speed until
  all ingredients are thoroughl combined. Season with salt and pepe.
  Refrigerate for at least 2 hours before serving. Can be refrigerated for up
  to 5 days.
  
  Origin: Cookbook Digest, Mar/April 93. Shared by: Sharon Stevens
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Zippy Cheese Spread
 Categories: Spreads, Cheese, Spicy, Hot
      Yield: 10 servings
 
      1 pk Process chesse spread             1/2 ts Worcestershire sauce
      2 tb Dry white wine                      1 ds Ground cayenne red pepper
      2 tb Butter or margarine,softened             Toast rounds or crackers
      2 ts Prepare mustard                
 
  Beat all ingredients except toast rounds in small mixer bowl (cheese bits
  will remain in spread). Serve with toast rounds.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Banana Butterfinger Cake
 Categories: Cakes, Chocolate, Desserts
      Yield: 12 servings
 
  2 1/4 c  Cake flour                          1 ts Vanilla extract
      1 ts Baking powder                     3/4 c  Sour cream
    1/2 ts Salt                                1 ts Baking soda
   1/16 c  (1 stick) unsalted butter,          2 c  Mashed ripe bananas (about
           Room temperature                         5)
  1 1/2 c  Sugar                           1 1/2 c  Chopped Butterfinger bars
      3 lg Eggs                                     (about 6 oz.)
      1 tb Dark rum                      

-----------------------------------GLAZE-----------------------------------
    2/3 c  Whipping cream                      2 ts Dark rum
      7 tb Unsalted butter, cut into           1 ts Vanilla extract
           Large pieces                    1 3/4 c  Chopped Butterfinger bars
      1 tb Light corn syrup                         (about 7-1/2 oz)
     14 oz Semisweet chocolate, chopped   
 
  FOR CAKE: Position rack in top third of oven; preheat to 350-degree F.
  Butter two 9-inch-diameter cake pans with 1-1/2-inch-high sides.  Line
  bottoms with waxed paper rounds.  Butter and flour paper.
  
  Sift flour, baking powder and salt into medium bowl.  Using electric mixer,
  beat butter in large bowl until fluffy.  Gradually add sugar and beat 2
  minutes.  Add eggs 1 at a time, beating well after each addition. Beat in
  dark rum and vanilla extract.  Combine sour cream and baking soda in medium
  bowl.  Add mashed bananas to sour cream mixture and stir until well
  blended.  Add dry ingredients to butter mixture alternately with banana
  mixture, beginning and ending with dry ingredients. Stir in chopped
  Butterfinger bars.
  
  Divide batter between prepared pans.  Bake until center of cake feels firm
  and tester inserted into center comes out clean, about 30 minutes. Cool in
  pans on rack 10 minutes.  Run small knife around sides of cakes to loosen.
  Turn out cakes onto racks and cook.  Peel off waxed paper. (Can be prepared
  1 day ahead.  Wrap cakes tightly and store at room temperature.)
  
  FOR GLAZE: Combine cream, butter and corn syrup in heavy medium saucepan.
  Bring to simmer over medium heat, stirring unti butter melts. Remove from
  heat; add chocolate and stir until melted and smooth. Stir in rum and
  vanilla.  Pour glaze into small bowl.  Cover and refrigerate just until
  cool and thick, stirring occasionally, about 40 minutes.
  
  Transfer 1 cake layer to platter.  Slide waxed paper strips under edges of
  cake.  Stir glaze until smooth.  Spread 1 cup glaze evenly over top of cake
  layer.  Top with second cake layer.  Spread remaining glaze over top and
  sides of cake.  Cover top and sides of cake with chopped Butterfinger bars.
  Remove paper strips.  (Can be made 2 days ahead. Cover cake and store at
  room temperature.)
  
  SOURCE: BON APPETIT, June '93
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Banana Chocolate Pudding Cake
 Categories: Cakes, Chocolate, Low-cal, Desserts
      Yield: 6 servings
 
    3/4 c  Cake flour                          2 tb Sugar
    1/3 c  Nonfat dry milk powder            1/2 c  Evap skim milk
      1    Env. (4 svgs) low cal             1/2 ts Vanilla
           -chocolate pudding mix              1 ds Salt
      1 ts Baking powder                     1/2 c  Thawed cool whip (or use my
      4    Eggs, separated                          -mock cool whip recipe)
      1 tb Lemon juice                         2 md Bananas
 
  From: Weight Watchers cookbook. Posted by: Donna Ransdell, COOKING echo
  Exchanges: 1/2 protein, 1/2 bread, 1/2 fruit, 1/2 milk, 30 opt. calories,
  per serving. Designed for Week 4 or later.
  
  1. Preheat oven to 350. Line bottom of 8x8x2 pan with wax paper; spray
  sides with Pam.
  
  2. Onto wax paper, sift together flour, dry milk, pudding mix, and baking
  powder; set aside.
  
  3. In large mixing bowl, combine egg yolks and sugar; using electric mixer,
  beat 2 minutes. Alternating ingredients, gradually beat in pudding mixture
  and milk; add vanilla. Beat a med-high til mixture is combined.
  
  4. In separate bowl, using clean beaters, beat egg whites with salt til
  stiff peaks form. Gently stir 1/4 of beaten egg whites into batter;
  carefully fold in remaining egg whites.
  
  5. Pour batter in baking pan. Bake 25-30 minutes til cake tester comes out
  clean.
  
  6. Let cake cool 5 minutes. Remove from pan. Set on wire rack to cool.
  
  7. Remove wax paper from cooled cake; transfer cake to serving platter and
  spread top with Cool Whip. Peel and slice bananas; transfer slices to small
  bowl, add lemon juice, and toss gently. Decoratively arrange banana slices
  over whipped topping. To serve, cut cake into 8 equal pieces.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Bavarian Spice Chocolate Cake
 Categories: Cakes, Chocolate, Spicy, Desserts
      Yield: 16 servings
 
      1 pk Pillsbury Plus Devil's Food         3    Eggs
           -Cake Mix                                Glaze:
      1 ts Cinnamon                          1/2 c  Semi-sweet chocolate chips
    1/2 ts Nutmeg                              1 tb Butter
      1 c  Cold mashed potatoes                2 tb Milk
    1/2 c  Butter, softened                  1/2 c  Powdered sugar
    1/2 c  Water                          
 
  Info:  posted by Perry Lowell, GOURMET, June 1993 unknown origin, perhaps
  Pillsbury
  
  Cake:
  
  Heat oven to 350 degrees (F).  Grease and flour a 12-cup fluted tube pan.
  
  In large bowl, blend cake mix, cinnamon, nutmeg, potatoes, butter, water,
  and eggs until moistened. Beat 2 minutes at highest speed.
  
  Pour into prepared pan.  Bake at 350 degrees (F) for 40-50 minutes. Cool
  upright in pan 25 minutes;  invert onto serving plate.  Cool completely.
  
  In small saucepan, blend chocolate chips, 1 Tablespoon butter and milk over
  low heat until chocolate melts, stirring constantly. Remove from heat; stir
  in powdered sugar until smooth. (If needed, add a few more drops of milk
  for desired consistency.) Spoon over top of cake, allowing some to run down
  the sides.
  
  Garnish as desired.
  
  Makes 16 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Best Ever Chocolate Cake
 Categories: Chocolate, Cakes, Desserts
      Yield: 6 servings
 
  2 1/2 c  Sugar                             1/2 ts Salt
      1 c  Shortening or 2 sticks oleo         1 c  Buttermilk
      2    Eggs                                1 c  Boiling water
  2 1/2 c  Flour (packed)                      2    Scant tsp. soda
    1/2 c  Cocoa                          
 
  Cream sugar and shortening and add eggs, one at a time. Sift flour three
  times with cocoa and salt. Add alternatley with buttermilk. Add soda and
  water and add to above ingredients. Grease and flour 9 x 13 x 2 inch pan.
  Bake at 300 degrees for 90 minutes. Test for doneness. Cool and ice with
  your favorite icing. (Subliminal message: Your favorite icing is
  CHOCOLATE...)
  
  Recipe by: Anne Alford Found in: Talk About Good Shared by: Scott Ward
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Black & White Cheesecake
 Categories: Cakes, Chocolate, Desserts
      Yield: 10 servings
 
    1/2 c  Marshmallow creme OR              3/4 c  Sugar
    3/4 c  Milk; heated to boiling           1/4 c  Unsweetened cocoa powder
      1 c  Mini-marshmallows                   1 pk Unflavored gelatin
     16 oz Cream Cheese, softened              1 ts Vanilla (opt)
      9 oz Prepared Graham cracker           1/4 c  Milk; cold
           -crust                         
 
  Spread marshmallow creme or scatter marshmallows over bottom of prepared
  crust; set aside.
  
  In blender, sprinkle unflavored gelatin over cold milk; let stand 2
  minutes. Add hot milk; process at low speed until gelatin is completely
  dissolved, about 2 minutes.  Add cream cheese, sugar, cocoa powder and
  vanila; process at high speed until blended.
  
  Gently pour into prepared crust and chill until firm, about 2 hours.
  
  Source: Readers Digest, April 1993 Typed by .\\ichele
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Black Magic Cake
 Categories: Cakes, Chocolate, Desserts
      Yield: 16 servings
 
------------------------------------CAKE------------------------------------
  1 3/4 c  Flour, Unbleached, Sifted           2    Eggs, Large
      2 c  Sugar                             1/2 c  Vegetable Oil
    3/4 c  Cocoa, Baking                       1 c  Coffee, Black, Strong
      2 ts Baking Soda                         1 c  Buttermilk
      1 ts Baking Powder                       1 ts Vanilla Extract
      1 ts Salt                          

--------------------------HUNDRED DOLLAR FROSTING--------------------------
    1/4 c  Butter Or Regular Margarine         1 tb Vanilla
      3 oz Semisweet Chocolate                 1 tb Lemon Juice
      1    Egg, Large                          1 c  Walnuts, Chopped
      2 c  Confectioners' Sugar           
 
  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 350øF oven for 40 minutes or
  until the cake tests done. Cool in pan on rack. Frost with the rich and
  creamy 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: Black Velvet
 Categories: Cakes, Chocolate, Desserts
      Yield: 6 servings
 
      2 c  Almonds - slivered, slightly        1 c  Sour cream
           -toasted                          1/2 c  Water
     12 oz Chocolate chips                   1/4 c  Oil
      1    Devil's food cake mix               1 ts Vanilla
      1 pk Chocolate pudding - instant,        1 ts Almond extract
           -3-1/2 oz. package                1/4 ts Cinnamon
      4    Eggs                           
 
  Calories     per serving:             Number of Servings:   0 Fat grams per
  serving:              Approx. Cook Time: Cholesterol per serving: Marks:
  
  *DIRECTIONS*
  
  Sprinkle 1/2 cup almonds on bottom of greased 10-inch tube pan. Set aside
  rest of almonds and chocolate chips.  Place remaining ingredients in mixer
  bowl.  Beat 4 minutes.  Fold in chips and almonds, then pour into pan. Bake
  in 350 F oven 60 to 70 minutes. Cool 15 minutes and remove from pan. Serve
  with topping of whipped cream if desired.
  
  Note from me:  A nice touch would be to puncture finished cake with
  long-tined fork.  Dribble over cake about 1/4 cup Kahlua.  Then serve with
  sweetened whipped cream flavored with almond or vanilla extract.
  
  From "The Seven Chocolate Sins" by Ruth Moorman & Lalla Williams.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Buttermilk Chocolate Hazelnut Cake
 Categories: Cakes, Chocolate, Desserts
      Yield: 1 servings
 
      1 c  Buttermilk                        1/2 c  Cocoa Powder
    1/3 c  Safflower Oil                       1 ts Baking Soda
      2    Egg Whites                          1 ts Baking Powder
      1 ts Vanilla Extract                   1/4 ts Salt
      1 c  Light Brown Sugar                 1/2 c  Finely Chopped Hazelnuts
      1 c  Whole Wheat Pastry Flour       
 
  Preheat oven to 350øF.  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: Carmel Fudge Cake
 Categories: Cakes, Chocolate, Desserts
      Yield: 139 servings
 
      1    Pkg chocolate cake mix            1/2 c  Margarine or butter
           (18 1/4 or 18 1/2oz)                1 pk Carmels (14oz)
      1    Can Eagle Brand condensed           1 c  Coarsely chopped pecans
           Milk (not evaporated!)         
 
  Reheat oven to 350 degrees. Prepare cake mix as pkg directs. pour 2 cups
  batter into greased 13x9-inch baking pan; bake 15 minutes. in heavy
  saucepan, over low heat, melt caramels and margarine. Remove from heat; add
  condensed milk. Mix well. Spread carmel over cake; spread remaining cake
  batter over carmel. Top with nuts. Bake 30 minutes or until cake springs
  back when lightly touched. Cool.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cherry Chocolate Cake
 Categories: Cakes, Chocolate, Desserts
      Yield: 6 servings
 
      2 c  Flour                               1 ts Cinnamon
    3/4 c  Sugar                             1/2 ts Salt
    3/4 c  Vegetable oil                      21 oz Can cherry pie filling
      2    Eggs                                6 oz Chocolate chips
      2 ts Vanilla                             1 c  Chopped nuts
  1 1/4 ts Baking soda                    
 
  Confectioners sugar
  
  Combine flour, sugar, oil, eggs, vanilla, baking soda, cinnamon and salt.
  Mix well. Stir in pie filling, chocolate chips and nuts, if desired. Pour
  into greased and floured tube pan. Bake at 350 degrees for 1 to 1 1/2
  hours. Cool 10 minutes in pan. Sprinkle with confectioners sugar.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chips Ahoy Ice Cream Cake
 Categories: Cakes, Chocolate, Ice cream, Desserts
      Yield: 12 servings
 
     32    Chips Ahoy chocolate chip           1 c  Chocolate fudge topping
           -cookies                            2 qt Ice cream, any combination
    1/4 c  Margarine, melted                        -of flavors
 
  prepared whipped topping for garnish strawberries or maraschino cherries,
  for garnish
  
  Finely roll 20 cookies. Combine cookie crumbs and margarine. Press onto
  bottom of 9-inch springform pan or pie plate; stand remaining cookies
  around edge of pan or pie plate. Spread 3/4 cup fudge topping over prepared
  crust. Freeze about 15 minutes.
  
  Meanwhile, soften 1 qt. ice cream. Spread softened ice cream over fudge
  layer. Freeze about 30 minutes. Scoop remaining ice cream into balls;
  arrange over ice cream layer. Freeze until firm, about 4 hours overnight.
  To serve, garnish with whipped topping, remaining fudge topping,
  strawberries or maraschino cherries. Serve immediately. Makes 12 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Choco Date Cake
 Categories: Cakes, Chocolate, Desserts
      Yield: 6 servings
 
      8 oz Pitted Dates                        2 lg Eggs
  1 1/4 c  Water                               1 ts Vanilla
  1 1/4 c  Unbleached All-Purpose            1/2 c  Quick Cooking Oats (Not
           -Flour; Sifted                           -Instant)
  1 1/4 ts Baking Soda                         6 oz Semi-Sweet Chocolate Chips;
    1/2 ts Salt                                     -1 Pk
    3/4 c  Butter Or Regular Margarine              Sweetened Whipped Cream
      1 c  Sugar                          
 
  Yield: 16 Servings
  
  Combine the dates and water in a saucepan, and bring to a boil, then reduce
  the heat and simmer, covered, for 10 minutes.  Remove from the heat and
  cool completely.
  
  Sift the flour, baking soda and salt together, blending well, then set
  aside.
  
  Cream the butter and sugar together in a medium 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.  Beat in the vanilla.
  
  Stir the flour mixture into the creamed mixture, blending well. Stir in the
  date mixture, oats, and chocolate chips, mixing until well blended. Pour
  the batter into a greased 13 X 9 X 2-inch baking pan.
  
  Bake in a preheated 350 Degree F oven for 35 minutes or until a cake tester
  or wooden pick inserted in the center of the cake comes out clean. Cool in
  the pan on a wire rack.  Serve the cake topped with sweetened whipped
  cream.
  
  From Rich Harper
  
  Taken from Farm Journal's Complete Home Baking Book By Elise W. Manning.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Amaretto Cheesecake
 Categories: Cakes, Chocolate, Desserts
      Yield: 12 servings
 
  1 1/2 c  Chocolate Wafer Crumbs              6 tb Butter, Softened
    1/3 c  Heavy Cream                         2 c  Sour Cream
      1 c  Blanched Almonds                   24 oz Cream Cheese, Softened
    1/2 c  Amaretto                            1 tb Sugar
      2 ts Vanilla                             1 c  Sugar
    1/3 c  Sugar                               1 c  Blanched Almonds
      4    Eggs                           
 
  * Blanched almonds should be lightly toasted and chopped.
  ~--------------------------------------------------------------------- ~--
  Preheat oven to 375øF.  Combine crumbs, almonds, sugar and butter. Pat
  mixture on bottom and sides of a 10 inch springform pan. Cream together the
  cream cheese, sugar, heavy cream, liqueur, and 1 t vanilla. Beat in eggs, 1
  at a time, beating well after each addition. Beat mixture until light. Pour
  into crust lined pan. Bake in middle of oven for 1-1/2 hours or until top
  of cake cracks and knife inserted in middle comes out clean. Let stand on
  rack 5 minutes. Combine sour cream, 1 t vanilla, and sugar. Mix well and
  spread evenly over cake.  Bake for 5 more minutes. Place on rack and let
  cool completely.  Cover lightly with wax paper and let chill overnight.
  When ready to serve, remove sides from pan and garnish with toasted almonds
  around outer edge and on top of cake.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Sauerkraut Cake
 Categories: Chocolate, Cakes, Desserts
      Yield: 16 servings
 
  2 1/4 c  Flour, Unbleached, Sifted       1 1/2 c  Sugar
    1/2 c  Cocoa, Baking                       3 lg Eggs
      1 ts Baking Powder                       1 ts Vanilla
      1 ts Baking Soda                         1 c  Water
    1/4 ts Salt                              2/3 c  Sauerkaraut *
    2/3 c  Butter Or Regular Margarine   

-------------------------CREAMY CHOCOLATE FROSTING-------------------------
      1 oz Semi-Sweet Chocolate                1 c  Confectioners' Sugar
      3 oz Cream Cheese, Softened            1/8 ts Salt
      1 tb Milk                              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 350øF 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: Chocolate Vinegar Cake
 Categories: Cakes, Chocolate, Desserts
      Yield: 9 servings
 
  1 1/2 c  Flour, Unbleached, Sifted           1 ts Vanilla Extract
      1 c  Sugar                               1 tb Vinegar
      3 tb Cocoa, Baking                       5 tb Butter Or Regular Margarine
      1 ts Baking Soda                         1 c  Water
    1/2 ts Salt                          

--------------------------MOCHA CHOCOLATE FROSTING--------------------------
  1 3/4 c  Confectioners' Sugar                3 tb Coffee, Brewed, Hot
      3 tb Cocoa, Baking                     1/2 ts Vanilla Extract
      3 tb Butter Or Regular Margarine    
 
  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 350øF 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: Chocolate Coffee Cream Roll
 Categories: Cakes, Chocolate, Desserts
      Yield: 6 servings
 
      2 tb Unsalted butter                   1/4 ts Salt
      5 lg Eggs, separated                     1 tb Cold water
    1/2 c  All-purpose flour                   3    Egg yolks
    3/4 c  Granulated sugar                    1 ts Unflavored gelatin
    1/3 c  Plus 2 tb unsweetened cocoa         2 tb Instant coffee powder
      1 ts Vanilla extract                   1/2 c  Granulated sugar
    1/2 ts Salt                                1 ts Vanilla extract
    1/2 ts Baking powder                     1/4 c  All-purpose flour
           Coffee Cream Filling                1 c  Heavy cream
  1 1/2 c  Milk                           
 
  Rich and delectable, this showy dessert makes an elegant finale to any
  dinner. The coffee and cream flavors are the perfect complement to the
  chocolate sponge roll.
  
  1. Position a rack in the center of the oven and preheat to 400 degrees F.
  Lightly grease a 17-by-11-inch jelly roll pan. Line with waxed paper and
  grease and lightly flour the paper.
  
  2. Prepare the chocolate roll. Melt the butter in a small pan and let it
  cool slightly. In a medium-sized bowl stir together the flour, 1/3 cup of
  the cocoa, and the baking powder.
  
  3. In another medium-size bowl whisk together the 5 egg yolks, 1/4 cup of
  the sugar, and the melted butter until light, about 1 minute. Whisk in the
  vanilla. With a spoon, stir in about half of the dry ingredients.
  
  4. In a large, deep bowl combine the egg whites and salt; with an electric
  mixer, beat until soft peaks just begin to form. Gradually beat in the
  remaining 1/2 cup sugar, beating just until stiff, glossy peaks form.
  
  5. Fold about one-fourth (or a large spoonful) of the egg whites into the
  egg yolk mixture to lighten. Turn this mixture into the bowl of egg whites
  and partially fold together. Sift the remaining dry ingredients over the
  top and quickly and gently but thoroughly fold together until no streaks
  remain. Quickly spread in the prepared pan and bake 10 to 12 minutes, just
  until the center top springs back when lightly touched.
  
  6. Sift the remaining 2 tablespoons of cocoa onto a clean kitchen towel.
  Invert the cake onto it and peel off the paper (if it has stuck or is
  stubborn, lightly brush the paper with water before peeling off). With a
  long, sharp knife or a serrated knife, trim away about 1/2 inch from each
  edge. Start along one long side, roll up, jelly roll fashion. Wrap in the
  towel and let cool to room temperature.
  
  7. While roll cools, prepare the coffee cream. In a medium-sized saucepan
  over low heat, scald the milk until tiny bubbles appear around the edges of
  the surface. Place 1 tablespoon cold water in a cup and sprinkle the
  gelatin over it. Let soften until needed.
  
  8. In a medium-sized bowl stir together the sugar, flour, and salt.
  Gradually whisk in the scalded milk. Place in a heavy medium-sized saucepan
  over moderately low heat and, stirring constantly, cook until the mixture
  thickens and comes to a simmer. Whisk in the egg yolks and continue cooking
  and stirring until the mixture comes to a boil. Remove from the heat and
  stir in the coffee powder and dissolved gelatin until smooth; stir in the
  vanilla. Turn into a shallow bowl, cover with plastic wrap or waxed paper
  placed directly on the surface, and cool just to room temperature.
  
  9. Assemble the roll. Using chilled bowl and beaters, whip the cream until
  stiff. Give the coffee cream filling a good stir and fold in about
  one-fourth of the whipped cream to lighten. Turn the lightened coffee
  filling into the whipped cream and fold together.
  
  10. Carefully unroll the chocolate cake onto a board. Spread all of the
  coffee cream over it, making it thicker along the side where you will begin
  to reroll and leaving about 1 inch uncoated along the other long side.
  Reroll the chocolate cake to enclose the filling. Leave it on the board,
  seam side down, cover, and chill until set, at least 4 hours or overnight.
  Trim the ends and cut into slices. Serve cold.
  
  From: Jim Fobel's Old-Fashioned Baking Book
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Zucchini Cake Recipe
 Categories: Cakes, Chocolate, Desserts
      Yield: 6 servings
 
    1/2 c  Soft oleo                           2    Eggs
    1/2 c  Oil                                 1 ts Vanilla
  1 3/4 c  Sugar                             1/2 c  Sour milk
  2 1/2 c  Flour                               4 tb Cocoa
      1 ts Baking powder                     1/2 ts Cinnamon
      1 ts Baking soda                       1/4 c  Chocolate chips
      2 c  Grated zucchini                
 
  Cream together the oleo, oil and sugar.  Add eggs, vanilla, and sour milk.
  Mix well.  Add dry ingredients after sifting them together. Beat well. Add
  zucchini last and mix evenly.  Put in a 13 x 9 pan. Sprinkle with chocolate
  chips.  Bake at 350 for 35 min. or until done. This is GREAT topped with
  cream cheese frosting.
  
  Cream Cheese Frosting
  
  1 pkg. (3 oz.) cream cheese--softened 4 Tbsp. butter--softened dash of salt
  1 tsp. vanilla 2 1/2 c. sifted powdered sugar
  
  Cream together the cream cheese and butter.  Beat in vanilla and salt.
  Gradually add powdered sugar.  Blend well.  Frost cake.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Buttermilk Cake
 Categories: Cakes, Chocolate, Desserts
      Yield: 8 servings
 
      3 c  Flour                           1 1/2 tb Instant Coffee Crystals
  1 1/4 c  Cocoa                               2 c  Sweet Butter
  1 1/2 ts Baking Soda                     2 1/4 c  Sugar
  1 1/2 ts Baking Powder                   2 1/4 c  10x Powdered Sugar
  1 1/2 ts Ground Cinnamon                     3    Eggs
  2 1/4 c  Buttermilk                      2 1/4 c  Heavy Cream
  1 1/2 c  Thick Sour Cream               
 
  THE CAKE: Preheat oven to 350øF.  Grease 3 round, 9" cake pans. Line
  bottoms with greased wax paper. Sift together flour, 3/4 c cocoa, baking
  soda, baking powder and cinnamon. Mix in buttermilk and coffee (dissolve
  coffee in an equal amount of hot water first.) Cream 1 1/2 c butter with
  the sugar until light and fluffy. Add the eggs one at a time until thick.
  Beating on low speed, slowly mix in buttermilk mixture. Beat 'til well
  blended.  Bake about 35 minutes, or until a straw comes out clean. Remove
  to racks to cool.  After they are cooled, put in 'fridge'. After 1 hour in
  'fridge', split each in half (see note at bottom.) Wrap each layer in wax
  paper or plastic wrap, and freeze immediately. SOUR CREAM FILLING: Beat 3/4
  c heavy cream, gradually adding 3/4 c 10x sugar until stiff. Gently fold in
  3/4 c sour cream. Set aside in 'fridge' (covered.) CHOCOLATE SOUR CREAM
  FROSTING: Melt remaining (1/2 c) butter.  Add 1/2 c 10x sugar and remaining
  (1/2 c) cocoa.  Stir with a wire whisk over low heat until smooth; cool.
  Beat remaining (1 1/2 c) heavy cream; add remaining (1 1/2 c) 10x sugar
  until soft peaks form.  Add cooled chocolate mixture; beat until stiff.
  Fold in remaining (3/4 c) sour cream. CONSTRUCTION: Build layers from the
  bottom up as follows: Cake, 1/3 the filling, cake, 2/3 c frosting. Repeat
  above twice, for total of six layers. Put remaining frosting on sides.
  Chill two hours before serving. Note: The cakes must be well-chilled before
  assembly, or they will disintegrate under their own weight during assembly.
  If the cake tops rose during baking, the layers will not stack well. You
  will need to slice the excess off *after* chilling, but *before* splitting
  into layers. Source: Someone named Judith Olney, I'm sure. This was printed
  in some newspaper about 1983--probably the Durham [NC] Morning Herald. This
  is one incredible cake--a chocoholic's fantasy. Posted by Brian Groover
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Mousse Cake (Part One)
 Categories: Cakes, Chocolate, Desserts
      Yield: 1 servings
 
--------------------------------FOR THE CAKE--------------------------------
      8 oz Semisweet chocolate;chopped         1 pn Cream of tartar
           Coarse                            2/3 c  Cake flour; SIFTED!!
      6 tb Unsalted butter;cut into            9 oz Semisweet chocolate; chopped
           Pieces, softened                         - coarse
      8    Eggs;separated,room temp            6    Egg yolks; room temperature
      1 c  Sugar                             3/4 c  Sugar; + 1 tb
      2 tb Orange flavored liqueur             2 tb -Water
      1 tb Orange rind; grated                10 tb Unsalted butter
    1/4 ts Salt; plus a pinch                       -Cut in pieces and softened

------------------------SEE CHOCOLATE MOUSSE CAKE II------------------------
 
   FOR THE CAKES: Butter two 9" round cake pans and line the bottoms with wax
  paper, then butter the paper. Dust the pans with flour and knock out the
  excess. Preheat the oven to 350 degrees.
   In the top of a double boiler, heat the chocolate over hot water,
  stirring, until just melted. Remove the pan from the heat and stir in the
  butter, one tablespoon at a time. Continue to stir the mixture until
  smooth. In the bowl of the mixer, beat the egg yolks until combined. Add 34
  cup of the sugar, a little at a time, and continue to beat the mixture
  until it falls in a ribbon when the beater is lifted.
   Beat in the melted chocolate mixture, the liqueur and the orange pinch of
  salt until frothy. Add the cream of tartar and beat the whites until they
  hold soft peaks. Add the remaining 1/4 cup sugar, a little at a time, and
  beat the whites until they are stiff. Sift the flour with the remaining 1/4
  teaspoon salt onto a sheet of wax paper. Stir one fourth of the whites into
  the batter. Fold in the remaining whites and sift and fold the flour
  mixture in batches into the egg mixture until just combined.
   Pour the batter into the cake pans, smoothing the tops, and bake the
  layers in the middle of the oven for 30 to 35 minutes, or until a cake
  tester inserted into the centers comes out clean. Let the cakes cool in the
  pans on racks for 5 minutes, invert the cakes onto the racks, and remove
  the wax paper carefully. Let the cakes cool completely. The cakes form a
  thin crust that will flake off.
  
  SEE PART TWO
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Peanut Butter Cake
 Categories: Cakes, Chocolate, Desserts
      Yield: 6 servings
 
    1/2 pk (approximately 2 cups) milk              Cake mix
           -chocolate                        1/2 c  Chopped nuts
    1/3 c  Creamy peanut butter              1/2 c  Water
      2    Eggs                           
 
  Combine all ingredients in mixing bowl, beat for 2 minutes Pour batter into
  greased and floured  2-pound  coffee can Place can in CROCK-POT. Cover top
  of can with 8 paper towels. Cover and bake on High 2 to 3 hours.
  
  From Rival Crock-Pot cookbook, date unknown
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Surprise Cupcakes
 Categories: Chocolate, Cakes, Kids, Desserts
      Yield: 6 servings
 
      1 pk (8 oz) Philadelphia Brand           2    Squares Baker's Unsweetened
           -Cream Cheese, softened                  -Chocolate, melted
           (I'm sure your store brand        1/3 c  Vegetable oil
           -would work)                    1 1/4 c  All purpose flour
    1/3 c  Granulated sugar                    1 c  Granulated sugar
      1    Egg                               3/4 c  Water
    1/2 c  Baker's Semi-Sweet Chocolate        1    Egg
           -Chips                              1 ts Vanilla
           (or any brand)                    1/2 ts Baking soda
           CUPCAKES:                         1/4 ts Salt
 
  From: Baker's Chocolate Cookbook
  
  FILLING:
  
  powdered sugar (optional)
  
  HEAT oven to 350.
  
  BEAT cream cheese, 1/3 cup granulated sugar and 1 egg til smooth. Stir in
  chips; set aside.
  
  BEAT melted chocolate, oil, flour, 1 cup granulated sugar, water, 1 egg,
  vanilla, baking soda, and salt in large bowl with wire whisk or fork until
  blended and smooth. Spoon 1/2 the batter evenly into 18 greased or
  paper-lined muffin cups. Top each with 1 tbsp of the cream cheese mixture.
  Spoon the remaining batter evenly over cream cheese mixture.
  
  BAKE for 30 to 35 minutes or til toothpick inserted into center comes out
  clean. Remove from pans to cool on wire racks. Sprinkle with powdered
  sugar, if desired.
  
  Preptime: 15 minutes. Bake time: 30 to 35 minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Raspberry Shortcakes
 Categories: Chocolate, Cakes, Desserts
      Yield: 6 servings
 
      2 tb Unsweetened cocoa powder          1/4 ts Double acting baking powder
    1/4 ts Baking soda                         4 tb Heavy cream
    1/2 c  All-purpose flour                        Topping:
    1/8 ts Salt                            1 1/2 c  Raspberries
      2 tb Granulated sugar                    2 tb Granulated sugar
      2 tb Cold unsalted butter cut            1 tb Framboise
           -into bits                        1/3 c  Well-chilled heavy cream
 
  For the shortcakes confectioners sugar for sprinkling mint sprigs for
  garnish if desired
  
  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. Topping: 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 From: Gourmet/May 1991
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Orgasms
 Categories: Chocolate, Cakes, Desserts
      Yield: 6 servings
 
      4 oz Unsweetened chocolate             1/2 c  Plus 2 Tbsp chopped walnuts
      8 tb Unsalted butter, room temp               Frosting
  1 1/4 c  Plus 1 Tbsp. sugar              1 1/2 oz Unsweetened chocolate
    1/2 ts Vanilla extract                   1/4 c  Evaporated milk
      3 lg Eggs, room temp                   1/3 c  Sugar
    3/4 c  All-purpose flour              
 
  Preheat the oven to 325 degrees.  Lightly grease an 8-inch square pan with
  butter or vegetable oil.  Melt the chocolate and butter in the top of a
  double boiler placed over simmering water.  Cool the mixture for 5 minutes.
  
  Place the sugar in a medium-size mixing bowl and pour in the chocolate
  mixture.  Using an electric mixer on medium speed, mix until blended, about
  25 seconds.  Scrape the bowl with a rubber spatula. Add the vanilla. With
  the mixer on medium-low speed, add the eggs one at a time, blending after
  each addition until the yolk is broken and dispersed, about 10 seconds.
  Scrape the bowl after the last egg and blend until velvety, about 15 more
  seconds.
  
  Add the flour on low speed and mix for 20 seconds; finish the mixing by
  hand, being certain to mix in any flour at the bottom of the bowl. Stir in
  1/2 cup of the nuts.  Spread the batter evenly in the prepared pan and
  sprinkle the remaining 2 Tbsp of nuts over the top. Bake the brownies on
  the center oven rack until a thin crust forms on top and a tester inserted
  in the center comes out with a moist crumb, about 35 minutes. (The center
  of the brownies should never quite rise to the height of the edges.)
  
  Remove pan from oven and place on a rack to cool for 1 hour.
  
  FROSTING: To prepare the frosting, melt the chocolate in the top of a
  double boiler placed over simmering water. Pour the evaporated milk into an
  electric blender and add the sugar and the melted chocolate. Blend the
  frosting on medium-low speed until it thickens, about 50 seconds (the sound
  of the machine will change when this process occurs.)
  
  Using a frosting spatula, spread the frosting evenly over the surface of
  the cooled brownies and allow them to sit for 1 hour before cutting. Makes
  36 small brownies.
  
  FROM: Rosie's Bakery All-Butter Fresh Cream Sugar-Packed No-Holds-Barred
  Baking Book by Judy Rosenberg.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Eclair Cake
 Categories: Cakes, Chocolate, Desserts
      Yield: 6 servings
 
      1    Box whole graham crackers           1 c  Sugar
      6 oz Package inst vanilla pudding      1/8 ts Salt
           -mix                              1/3 c  Cocoa
      3 c  Milk                              1/4 c  Milk
      8 oz Carton whipped topping            1/4 c  Butter
           Glaze:                              1 ts Vanilla extract
 
  Butter 13 x 9 inch pan and cover bottom with layer whole graham crackers.
  Mix pudding mix and milk beating well.  Fold in whipped topping. Spread
  half of mixture over crackers in pan.  Cover with another layer of
  crackers.  Spread remaining mix over crackers.  Top with a layer of
  crackers.
  
  In saucepan, combine sugar, salt, cocoa and milk.  Bring to a boil and boil
  one minute.  Remove from heat and add butter and vanilla. Beat until smooth
  and spread on top of crackers.  Refrigerate.  Much more delicious if not
  served until next day.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Walnut Torte
 Categories: Cakes, Chocolate, Desserts
      Yield: 6 servings
 
      8 oz Ghirardelli Bittersweet                  Cream of tartar
           -Chocolate                               Chocolate Rum Glaze
    3/4 c  Butter                              4 oz Ghirardelli Bittersweet
      4    Egg separated                            -Chocolate
    3/4 c  Sugar, divided                      2 tb Butter
      1 ts Vanilla                             1 tb Light corn syrup
    1/4 c  Unsifted flour                      1 tb Dark rum (opt)
    2/3 c  Walnuts, ground                
 
  In heavy saucepan on low heat, melt broken chocolate with butter, stirring
  constantly until smooth; set aside. Beat egg yolks for 1 to 2 minutes,
  gradually adding 1/2 cup sugar and vanilla. Beat in chocolate mixture. Fold
  in flour and nuts. Beat egg whites with cream of tartar until foamy.
  
  Gradually add remaining 1/4 cup sugar, beating until stiff peaks form.
  
  Blend a fourth of the egg whites into the chocolate mixture; fold in
  remaining egg whites. Pour into 9-inch springform pan lined with parchment
  paper. Bake at 375 F for 30 to 35 min or until sides start to separate from
  pan but center is still moist. Cool on rack. Remove torte from pan. Frost
  with Chocolate Rum Glaze.
  
  Chocolate Rum Glaze In heavy saucepan on low heat, melt broken chocolate
  with butter, stirring constantly until smooth. Remove from heat. Stir in
  corn syrup and rum. Place torte upside-down on a rack over tray to catch
  excess glaze. Spread a very thin layer of glaze over top and sides of torte
  to set surface. Chill 15 minutes to firm glaze. Reheat remaining glaze to
  thin and pour over top and sides of torte. When glaze is firm, remove cake
  from rack to large plate. Decorate top and sides with shaved chocolate, if
  desired. For shiny glaze, store cake at room temp until serving time.
  
  This is from the back of the Ghirardelli Chocolate bar. There is a cookbook
  offer on the package also: Over 150 pages filled with delicious and
  original recipes. To order, send your name, address, zip code and $7 check
  or money order payable to Ghirardelli and addressed to:
  
  Ghirardelli Chocolate Company 1111-139 th Avenue, San Leandro, CA
  94578-2671 Please allow 6-8 weeks for delivery. Offer good only in the
  United States.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Cake
 Categories: Cakes, Chocolate, Desserts
      Yield: 12 servings
 
------------------------------------CAKE------------------------------------
      1 c  Shortening                          1 c  Milk
      2 c  Sugar                               2 c  Flour
    3/4 c  Cocoa                               1 ts Baking soda
      4    Egg; beaten                         1 tb ;Water

-----------------------------------ICING-----------------------------------
  2 1/2 c  Sugar                           2 1/2 tb Cocoa
  1 1/4 c  Milk                            2 1/2 tb Butter
 
  Cake:  Cream together the shortening and sugar, and add the cocoa. In a
  separate bowl, beat the eggs well and add to the cocoa mixture. Add the
  milk and flour alternately; dissolve the baking soda in the water and add.
  Beat all ingredients well.  Line two lightly greased layer cake pans with a
  layer of kitchen parchment (or even cut-up grocery bags will work). Pour
  batter into pans evenly, and bake at 350 F. until the cake leaves the edges
  of the pans and springs back when touched. Invert pans on a wire rack to
  cool.
  
  Icing:  Mix the cocoa and sugar; add the milk.  Add the melted butter and
  cook to the soft ball stage in a double boiler (234 F to 240 F). Remove
  from the heat and beat until icing thickens and begins to wrinkle at the
  edges.  Let cool completely and then ice as for a normal layer cake.
  
                                      --- Tavia McArthur
                                          Comanche, TX
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Decadant Cake
 Categories: Cakes, Chocolate, Desserts
      Yield: 6 servings
 
      1 c  Boiling water                       2 c  Less 2 tablespoons flour
      3 oz Unsweetened chocolate               1 ts Baking powder
    1/2 c  Sweet butter                             Icing:
      1 ts Vanilla extract                     2 tb Butter
      2 c  Sugar                             1/4 c  Semi-sweet chocolate chips
      2    Eggs, separated                     6 tb Heavy cream
      1 ts Baking soda                     1 1/4 c  Powdered sugar
    1/2 c  Sour cream                          1 ts Vanilla extract
 
  Servings:
  
  Ing     Quan    Item **
  
  *< Directions >*
  
  chop up chocolate, butter and put them in boiling water. meltting them. add
  vanilla, sugar, egg yolks, baking powder, flour, baking soda, sour cream.
  fold in egg whites.  put in tube pan.  bake at 350 degrees for 40-50
  minutes.  put on icing.
  
  icing: combine all ingredients and put on low heat.  stir constantly. cool.
  it will thicken.  put on topof cake and let drizzle down sides.
  
  Courtesey of we're cooking now posted by: Paul Guido
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Sponge Cake
 Categories: Cakes, Chocolate, Desserts
      Yield: 6 servings
 
    1/4 c  Cocoa                           1 3/4 c  Sugar
    3/4 c  Cake meal (??)                      9    Egg yolks
    3/4 c  Potato starch (??)                3/4 c  Orange juice
      9    Egg whites                        1/4 c  Water
 
  Preheat oven to 350F.  Sift together first three ingredients and set aside.
  In large metal bowl, beat egg whites until foamy. Gradually add sugar and
  beat until mixture is of meringue like consistency. Using a rubber spatula,
  fold in yolks, one at a time, blending thoroughly. Combine orange juice and
  wate. Add to egg mixture alternately with sifted dry ingredients. Pour into
  ungreased angel cake pan and bake for 60-70 minutes until done. Top should
  appear dry. Invert and cool. Tester's note* Cake must be completey done or
  it will split apart when inverted...
  
  Origin: Newspaper article talking about Passover and Jewish heritage.
  Shared by: Sharon Stevens
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Fudge Cake (A. K. A. Death By Chocolate)
 Categories: Chocolate, Cakes, Desserts
      Yield: 6 servings
 
     10 oz Baker's semi-sweet chocolate      1/2 ts Vanilla
           -(do not substitute)                     Butter and powdered cocoa
    1/2 c  Lightly salted butter                    -for the pan
      6 lg Eggs, separated, at room                 Frosting:
           -temperature                        1 c  Sour cream at room
      1 c  Granulated sugar                         -temperature
      2    To 4 tsp creme de cacao,           14 oz Baker's semi-sweet chocolate
           -Kahlua or dark rum                      -(do not substitute)
 
  Cake:
  
  Place oven rack in lower third of the oven, and preheat oven to 375
  degrees.  Butter an 8 inch springform pan, and coat with powdered cocoa.
  
  Melt chocolate and butter in a double boiler over hot, but *not boiling*,
  water. (don't rush this step, chocolate burns easily)
  
  Beat egg yolks in a lg mixer bowl at high speed, gradually adding 3/4 c of
  the granulated sugar.  Beat until yolk mixture is pale yellow and thick, 4
  to 6 minutes.  Add melted chocolate mixture to the yolk mixture. Beat until
  completely smooth.  Add vanilla and liquor of your choice. Beat until
  blended.
  
  Beat egg whites in mdm mixer bowl at high speed until soft peaks form.
  Gradually beat remaining 1/4 c granulated sugar into whites; continue
  beating until stiff but not dry peaks form. Fold whites *gently* but
  thoroughly into chocolate mixture.  Pour batter evenly into pan; smooth
  top.
  
  Bake 15 minutes.  Reduce oven to 350 degrees; bake another 15 minutes.
  Reduce oven temp to 250; bake 30 minutes longer (total baking time is 1
  hour).  Turn off oven; prop open oven door and allow cake to remain in oven
  for 30 minutes.  Remove cake from oven and cover top with damp paper
  towelling; let stand 5 minutes.
  
  Remove towelling and cool cake completely.  Dome of cake will crack and
  collapse; this is normal - press top of cake down lightly to smooth top.
  Remove springform and transfer cake to serving platter.
  
  To make the frosting:
  
  Melt chocolate in double boiler over hot but not boiling water. Using a
  wooden spoon, mix in sour cream.  Pour over the cake. Let cool and harden.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Fudge Icing (For Plain Cake)
 Categories: Chocolate, Cakes, Desserts
      Yield: 6 servings
 
      1 c  Minus 1 TBSP rich milk              2 c  Sugar
           Remove from heat and stir in      1/8 ts Salt
           -until dissolved:                   2 oz Grated chocolate
 
  Re: Chocolate Fudge Icing
  
  This icing recipe is a candy recipe with milk added to make it  into
  frosting.
  
  Bring to a boil in a large heavy pan:
  
  Bring to a boil and cook covered 2-3 minutes until the steam  washes down
  from the sides of the pan any crystals which may have  formed. Uncover,
  redice heat and cook without stirring to soft-ball  stage, 238 degrees.
  When nearing 238, there is a fine  overall  bubbling with, simultaneously,
  a coarser patter, as though the fine  bubbled areas were being pulled down
  for quilting into the  coarser  ones. Remove from heat without jostling or
  stirring.  Cool the  candy  to 110. You may hasten this process by placing
  the hot pan in a larger pan of cold water until the bottom of the pan has
  cooled.  Add: 2 4 TBSP butter
  
  Beat fudge partially.  Add: 1 tsp vanilla
  
  Then beat until it begins to lose its sheen.  At this point the drip from
  the spoon, when you flip it over, holds its shape against  the bottom of
  the spoon.  Quickly add: 1/2 1 c. broken nut meats
  
  Pour  the  fudge into a buttered pan.  Cut into  squares  before  it
  hardens.  To  use  fudge for centers, beat until  thick,  knead  and shape.
  
  For chocolate fudge icing, the book says to:
  
  Use in all: 1 c. milk
  
  Beat until the icing is of the right consistency to be spread.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Frosting
 Categories: Chocolate, Cakes, Desserts
      Yield: 6 servings
 
  1 1/2 c  Sugar                                    -think it's T.)
    1/2 c  Milk                                1 ts Vanilla
      1 tb Butter <could be tsp, but I         2    Sq. chocolate
 
  RE: Chocolate Frosting DATE: 04-08-91 AREA: COOKING
  
  CONTAINS RECIPE
  
  Grandma Ruby's Famous Chocolate Birthday Frosting
  
  Beat when cool.
  
  I suppose you melt all this in a double boiler...
  
  If any frosting experts recognize that this is missing a crucial step,
  please inform me. I haven't made this yet, but will as soon as an occasion
  comes up...
  
  From the files of Grandma Ruby Williams. Handwritten.
  
  Valerie Whittle
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Mosaic Fruit Tart
 Categories: Chocolate, Cakes, Desserts
      Yield: 8 servings
 
----------------------------CHOCOLATE TART CRUST----------------------------
      4 oz Ghirardelli Semi-Sweet            1/2 c  Cold butter, cut up
           -Chocolate                        1/8 ts Salt
    1/2 c  Powdered sugar                      1    Egg
    1/2 c  Slivered almonds                    1 ts Vanilla
    1/2 c  Unsifted flour                

---------------------------CHOCOLATE TART FILLING---------------------------
    1/2 c  Butter, softened                    1 ts Vanilla or Grand Marnier
    1/2 c  Powdered sugar                           Fresh fruit: strawberries,
      1    Egg                                      -kiwi, bananas,
      4 oz Ghirardelli Semi-Sweet                   Green grapes, oranges, etc.
           -Chocolate                        1/4 c  Apricot jam
      3 tb Heavy whipping cream           
 
  Servings: 8
  
  DIRECTIONS: For crust: Place broken chocolate pieces, sugar and almonds
  into bowl of processor or blender. Process for about 20 to 25 seconds until
  the mixture is like powder. On top of chocolate mixture in food processor,
  spread flour, butter and salt. Process 15 to 20 pulses or until butter is
  in very fine pieces. (Or butter may be cut into flour by hand using a
  pastry cutter, then combined with chocolate.) Add egg and vanilla. Pulse
  about 15 times or stir lightly until mixture sticks together when pinched
  with fingers. On plastic wrap, knead a few times to bring dough together to
  form a ball; flatten to 8". It is easier to use your fingers to pat the
  dough into tart pan than to roll dough. Use a 10 1/2" flat tart pan with 1"
  fluted sides. Bake in center of oven at 350-F for 15 to 18 minutes or until
  baked shell springs back when touched. (Do not overbake.) Cool. Remove
  outside ring of pan. Crust may be prepared a day in advance, if desired.
  (MY NOTES: this crust seemed too wet before baking, but turned out fine
  after about 16 or 17 minutes baking time. It was like a brownie crust.)
  
  Chocolate tart filling: In small mixer bowl, beat butter with sugar and
  egg; beat until fluffy. Melt broken chocolate in double boiler, stirring
  constantly, or microwave on medium for 2 1/2 to 3 minutes. Add warm
  chocolate to creamed mixture and beat well. Mix in cream and vanilla,
  beating until thick and creamy. Spread filling over baked Chocolate Tart
  Crust. While filling is still soft, artistically arrange fruit on top. For
  fruit glaze, strain apricot jam. With pastry brush, use glaze to cover
  pieces of fruit and top edge of crust. Chill about 2 hours. Decorate with
  chocolate curls, if desired. Let stand 30 minutes at room temperature
  before serving.
  
  Source: Recipes from Ghirardelli Chocolate Company of San Francisco
  
  From: Sallie Austin
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Sour Cream Frosting
 Categories: Cakes, Chocolate, Desserts
      Yield: 9 servings
 
    1/2 c  Sour cream                          2 oz Ghirardelli Unsweetened
  3 1/2 c  Powdered sugar                           -Chocolate, melted
      1 ts Vanilla                        
 
  Servings: Makes enough for 9 x 13" cake
  
  DIRECTIONS: Beat sour cream with sugar and vanilla until smooth. Mix in
  melted chocolate. Spread over 9 by 13" cake.
  
  Source: Recipes from Ghirardelli Chocolate Company of San Francisco
  
  From: Sallie Austin
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate San Andreas Cake
 Categories: Chocolate, Cakes, Desserts
      Yield: 6 servings
 
      8 oz Semi-Sweet Chocolate,             3/4 c  Unsalted Butter Cut Up
           -Coarsely Chopped (8                9 lg Eggs, At Room Temperature
           -Squares)                       1 1/2 c  Sugar
      6 oz Unsweetened Chocolate,              1 ts Vanilla Extract
           -Coarsley Chopped (6                2 tb Unbleached All Purpose Flour
           -Squares)                                Confectioners' Sugar
 
  Yield: 16 Servings
  
  NOTE:  This very densed chocolate cake is named after the famous California
  fault becaus it forms big cracks as it bakes and cools.
  
  Adjust the oven rack to the lower third of the oven.  Prehat the oven to
  350 degrees F.  Butter and flour a 10-inch springform pan.
  
  Heat the chocolates and butter in a double boiler over simmering water,
  stirring frequently, until melted.  Remove from the heat and cool to room
  temperature, stirring occasionally. about 25 minutes.
  
  Beat the eggs in a large mixer bowl until frothy.  Gradually add the sugar
  and beat until mixture becomes thick and lemon-colored and ribbon forms
  when the beaters are lifted, about 10 minutes.  Add the vanilla. Gradually
  add the chocolate mixture and beat well.  Fold in the flour and pour the
  batter into the prepared pan.
  
  Bake 45 to 50 minutes, until the top of the cake begins to crack. Cool
  completely in the pan on a wire rack, then wrap and refrigerate overnight.
  Let stand at room temperature for 1 hour before serving. Remove the sides
  of the pan and place on a serving plate.  Sprinkle the top with
  confectioners' sugar.  For best results, cut the cake with a knife dipped
  in warm water, wiping off the knife between cuts.
  
  Each Serving Contains:
  
  CAL     PRO     FAT     CARB    SODIUM  CHOL ** 320 5 G 22 G 31 G 37 Mg 143
  Mg
  
  From The Ladies Home Journal April 1991
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Icing
 Categories: Chocolate, Cakes, Desserts
      Yield: 6 servings
 
      1 c  Sugar                               3 tb Milk
      4 tb Chocolate                           1 tb Water
 
  Notes:  From Grandma Ruby's (Williams) files.  Newspaper clipping. Looks
  old.  Also on clipping are Confectioners' Icing and Chocolate Frosting.
  This chocolate icing is recommend for frosting an Angel Food Cake.
  
  Mix chocolate or cocoa with milk and water combined and heat to boiling.
  Then add sugar.  Boil five minutes, stirring occasionally. Spread on cake
  that is cold.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Frosting Ii
 Categories: Chocolate, Cakes, Desserts
      Yield: 6 servings
 
  1 1/2 c  Sugar                               1 ts Vanilla
    1/2 c  Milk                                2    Squares chocolate
      1 tb Butter                         
 
  Notes: Handwritten on inside cover of The Boston Cooking School Cookbook
  Possibly Great-Grandma Davis's recipe.  1920's at the _latest_ Posted by:
  Valerie Whittle
  
  Beat when cool.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Zucchini Cake
 Categories: Chocolate, Cakes, Desserts
      Yield: 6 servings
 
      1 c  Brown sugar                         4 tb Cocoa
    1/2 c  Sugar                               2 ts Baking soda
    1/2 c  Butter                              1 ts Cinnamon
    1/2 c  Oil                                 1 ts Salt
      3    Eggs                                3    Zucchini, about 6" long,
    1/2 c  Buttermilk                               -shredded (2 c)
      1 ts Vanilla                           1/2 c  To 1 c chocolate chips
  2 1/2 c  Flour                          
 
  From:  Connie Dobrowolski:
  
  Preheat oven to 325 degrees.  Grease a 9x13" pan.  Combine sugars, butter
  and oil.  Add eggs, buttermilk, and vanilla and mix well. Sift together the
  flour, cocoa, soda, cinnamon and salt. Add to the mixture. Stir in
  zucchini. Pour into pan and sprinkle chips over the top. Bake 45 mins,
  cool, then turn out on wire rack.
  
  This is a really moist cake that may last for awhile.
  
  ****************************************************************
  
  From:  Janice Norman
  
  About the best non-standard use for zucchini is this cake which Catlyn's, a
  wonderful gourmet-to-go deli makes.
  
  1/2 c butter 2 eggs 1/2 c oil 1 tsp vanilla 1 3/4 c sugar 4 Tbsp cocoa 2
  1/2 c flour 1 tsp baking soda 1/2 tsp ground cloves 1/2 tsp cinnamon 1/2 c
  sour milk (a tsp of vinegar added to milk) 1 c chocolate chips 2 c zuchini,
  unpeeled, grated (grate medium by hand)
  
  Preheat oven to 325 degrees.  Grease a 9x13 inch pan.
  
  In a bowl, cream butter and eggs.  Add oil, vanilla and sugar. Blend well.
  Sift together the cocoa, flour, baking soda, baking powder, cloves, and
  cinnamon.  Add to the butter mixture alternately with the milk. Add
  zucchini and chocolate chips. Bake 40 to 50 minutes.
  
  There is no need to frost this cake, but if you wish, sprinkle or sifted
  powdered sugar on top of the cooled cake.
  
  ****************************************************************
  
  From the Times-Picayune (Ellen)
  
  1/2 c butter 1 3/4 c sugar 2 1/2 c flour 4 Tbsp cocoa 1 tsp baking soda 1/2
  tsp baking powder 1/2 tsp cinnamon 1/2 tsp salt 2 eggs 1/2 c sour milk 1/2
  c oil 1 tsp vanilla 2 c grated zucchini Chocolate chips Whipped cream
  
  Preheat oven to 325 degrees.  Grease a 9x13 inch pan.  Combine butter,
  sugar, flour, cocoa, soda, baking powder, cinnamon, salt, eggs, milk, oil,
  vanilla, and zucchini.  Pour into pan.  Top with chocolate chips. Serve
  with whipped cream.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Surprise Cake
 Categories: Cakes, Chocolate, Desserts
      Yield: 12 servings
 
     12 oz Cream Cheese, softened              1 pk Chocolate Cake Mix (18.25 oz
    1/4 c  Sugar                                    -pkg)
      1    Egg                               1/2 c  Semisweet Chocolate
    1/2 ts Vanilla                                  -Mini-morsels
 
  Heat oven to 350.  Butter and flour a 12-cup Bundt pan.
  
  In a small mixing bowl, using an electric mixer, beat cream cheese and
  sugar until smooth. Add egg and vanilla; beat until blended and set aside.
  
  Prepare cake mix as directed; fold in chocolate morsels.  Pour chocolate
  batter into prepared pan; evenly cover with cream cheese mixture. Bake
  until a wooden pick inserted in the center of the cake comes out clean, 45
  to 55 minutes. Cool on a wire rack for 25 minutes. Remove from pan; cool
  completely.  Dust with confectioners sugar. Serve with whipped cream and
  raspberries, if desired.
  
  Serves 12
  
  Source:  Reader's Digest, June 1991
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Mayonnaise Cake
 Categories: Chocolate, Cakes, Desserts
      Yield: 12 servings
 
      2 c  Flour                             1/2 ts Salt
      2 ts Baking soda                         1 c  Mayonnaise
    1/2 c  Cocoa                               1 c  Coffee; strong
      1 c  Sugar                               1 ts Vanilla
 
  Calories     per serving: 287         Number of Servings:  12 Fat grams per
  serving: 17           Approx. Cook Time:  0:45 Cholesterol per serving:
  Marks:
  
  *DIRECTIONS*
  
  Combine dry ingredients in a large mixing bowl, tossing lightly with a
  spoon to mix.  Combine the mayonnaise, coffee, and vanilla in a smaller
  bowl; add to the dry ingredients, beating with the mixer on medium for
  three minutes.
  
  Generously grease a baking pan, then dust with cocoa.  Bake at 350 F. For a
  layer cake, bake 20 minutes; for a sheet cake, bake 25 minutes; for a bundt
  cake, bake 45 minutes.  If it falls, don't throw it out---it masquerades as
  wonderful brownies.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Fudge Cake
 Categories: Cakes, Chocolate, Desserts
      Yield: 9 servings
 
      1 lb Milk chocolate                    3/4 ts Baking soda
    1/2 lb Semisweet or                      3/4 ts Salt
           -extra-bittersweet chocolate    1 1/2 c  Milk
    3/4 lb Softened butter                     3    Eggs
           FUDGE CAKE                      1 1/2 ts Vanilla extract
      3 c  Cake flour                          4 oz Unsweetened chocolate
      2 c  Light-brown sugar                   6 oz Softened butter
  2 1/4 ts Baking powder                  
 
  MILK CHOCOLATE FROSTING
  
  PREPARATION:  FROSTING.  Chop both chocolates into coarse bits and melt in
  a double boiler set over hot (not boiling) water.  Stir occasionally until
  completely melted.  Remove pan from hot water and allow the chocolate to
  cool until just no longer warm to the touch, about 20 minutes. Place the
  butter in a bowl and beat in the cooled chocolate until the mixture is
  evenly blended, about 3 minutes. Frosting can be stored at a cool
  temperature for up to 3 days, or several months in the freezer. Heat the
  oven to 350F.  Butter two 9-inch round cake pans and line them with
  buttered and floured parchment paper or waxed paper.
  
  FUDGE CAKE.  Sift the flour.  Measure 3 cups.  In a large bowl, mixx
  together the flour, sugar, baking powder, baking soda, and salt, breaking
  up any lumps of sugar. In a small bowl, whisk about 1/2 cup of the milk
  with the eggs and vanilla; set aside. Chop the chocolate into coarse bits
  and melt in a double boiler set over hot (not boiling) water. Combine the
  remaining cup of milk and the butter with the mixed dry ingredients and
  beat for 1 1/2 minutes, scraping the sides of the bowl twice. Add the egg
  mixture in 3 parts, scraping the sides of the bowl and beating for 20
  seconds after each addition. Add the melted chocolate and beat until just
  incorporated. Pour the batter into the prepared pans and bake in the center
  of the preheated oven until the cake springs back when lightly pressed in
  the center, 25 to 30 minutes. Cool the cakes in their pans for 10 minutes
  and invert onto racks. Cool completely before frosting. Frost the top
  surface of one layer of cake and top with the second layer. Spread the
  remaining frosting on the top and sides of the cake. Make a decorative
  pattern zigzag in the frosting by pulling a serrated knife across the
  surface in a back-and-forth motion.  Use a small spatula or spoon handle to
  pull out spikes of frosting all around the sides. Cake can be completed a
  day ahead and refrigerated.
  
  SERVING:  Return to room temperature if refrigerated.  Cut into wedges and
  serve.
  
  Makes one 9-inch cake.
  
  [ The Best of COOKS Magazine; 1987 ] Posted by: Fred Peters
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate D**Nation
 Categories: Cakes, Chocolate, Desserts
      Yield: 6 servings
 
    2/3 c  Butter or margarine               1/4 c  Strong coffee
      4 oz Semisweet chocolate                 2    Eggs, separated
      2 c  Sugar                             1/4 c  Coffee liqueur
      4    Eggs, well beaten                   3 tb Sugar
  1 1/2 c  Flour                             1/4 c  Whipping cream
      1 ts Baking powder                            Chocolate Glaze:
    1/2 ts Salt                                4 oz Semisweet chocolate
      1 tb Vanilla                             3 tb Strong coffee
           Filling:                                 Chocolate Curls (optional)
     12 oz Semisweet chocolate            
 
  Quan     Measure    Item ** Brownie Shell:
  
  *<* Directions *>* To make shell: Melt butter with chocolate in saucepan
  over low heat. Remove from heat and add sugar and eggs. Combine flour,
  baking powder and salt and beat into chocolate mixture. Add vanilla. Line
  greased 15 X 10-inch jelly-roll pan with waxed paper. Pour in batter and
  spread evenly. Bake at 350 F 12 to 15 minutes or until cake springs back
  when lightly touched. Cake should be soft, not crisp. Turn out on rack and
  cool.
  
  Filling: Combine chocolate and coffee in top of double boiler and melt over
  hot water. Remove from heat. Beat egg yolks until pale yellow and stir in
  some of chocolate mixture. Return to chocolate in pan and stirring until
  smooth. Gradually stir in liqueur and cool. Beat egg whites until foamy.
  Gradually add sugar and beat until stiff. Whip cream until stiff. Fold
  cream into cooled chocolate mixture, then fold in egg whites.
  
  Invert brownie shell on to towel and peel off paper. Line bottom and sides
  of greased 9-inch square baking dish with brownie shell, cutting strips for
  sides and 9-inch square for bottom. Turn filling into cake-lined dish and
  cover with plastic wrap. Chill 3 to 4 hours or until firm.
  
  Glaze: Combine chocolate and coffee in top of double boiler and belt over
  hot water.
  
  Invert chilled dessert onto serving platter. Coat with chocolate glaze. Let
  glaze set and decorate with chocolate curls. Cut into very thin slices to
  serve. ** From the Collection of Tia L. Darrow...
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Angel Food Cake
 Categories: Chocolate, Cakes, Desserts
      Yield: 6 servings
 
      1 c  All-purpose flour               1 1/2 ts Cream of tartar
    1/4 c  Cocoa                             1/2 ts Salt
  1 1/2 c  Sugar                           1 1/2 ts Vanilla
     10    Egg whites                     
 
  Preheat oven to 325 degrees F.
  
  In medium bowl, sift flour.  Sift flour again twice with cocoa and 1/2 cup
  sugar.  Set aside.  In large bowl, beat egg whites, cream of tartar, and
  salt until soft peaks form.  Gradually add remaining sugar, 2 Tbsp at a
  time until stiff peaks form.  Fold in flour mixture and vanilla.
  
  Pour into ungreased tube pan.  Bake for 55 to 65 minutes.  Invert pan for
  about 1 hour or until the cake is cool.
  
  Source:  Whitman's Chocolate Cookbook  ISBN 0-517-64157-7 Posted by: Kim
  Smith 116/35
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Saurkraut Cake
 Categories: Cakes, Chocolate, Desserts
      Yield: 6 servings
 
    2/3 c  Butter or margarine                 1 ts Soda
  1 1/2 c  Sugar                               1 ts Baking powder
      3    Eggs                              1/4 ts Salt
      1 ts Vanilla                             1 c  Water
    1/2 c  Unsweetened cocoa                 2/3 c  Saurkraut, well drained
  2 1/4 c  Flour, sifted                  
 
  Cream butter and sugar; add eggs one at a time, beating after each
  addition. Add vanilla. Sift dry ingredients together; add alternately with
  water to creamed mixture. Rinse drained saurkraut well in cold water, drain
  again. Chop or snip into very small pieces. Add to batter. Divide batter
  between 2 greased and floured 8-inch pans. Bake in preheated (350 F.) oven
  for about 30 minutes.
  
  From: Steve Herrick Source: [Old Newspaper Clipping]
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Cake Florence
 Categories: Chocolate, Cakes, Desserts
      Yield: 6 servings
 
      2 c  Sifted cake flour                        -melted
      2 ts Baking powder                       1 ts Vanilla
      1 ds Salt                            1 1/3 c  Milk
    1/2 c  Butter                            1/4 c  Tia Maria
  1 1/2 c  + 1/2 c sugar                            Chopped Nuts
      4    Eggs, separated                          Preheat oven to 350 degrees.
      4 oz Unsweetened chocolate,                   -Butter and flour 2 9" pans.
 
  Sift flour with baking powder and salt.  Cream butter; add 1 1/2 c of the
  sugar gradually and blend until light and fluffy.  Beat in egg yolks. Add
  chocolate and vanilla.  Add flour alternately with milk, mixing well after
  each adition. Beat egg whites until stiff but not dry; add 1/2 c sugar and
  fold into batter.  Turn into pans and bake 35 minutes. Cool.
  
  Pour 2 Tbsp Tia Maria over each layer and frost with Florence icing. Dust
  sides with chopped nuts.
  
  Florence Icing
  
  4 Tbsp butter 2 c sugar 1/2 c milk 2 oz bitter chocolate Melt butter in a
  saucepan; add sugar and milk.  Bring to a boil stirring constantly then
  cook over low heat 10 minutes or until temperature reaches 236 degrees. or
  115 c.  Melt chocolate; add Tia Maria.  Stir into butter mixture. Remove
  from heat and beat icing until thick enough to spread.
  
  If icing hardens before cake is frosted, soften with a little hot water.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Damnation
 Categories: Chocolate, Cakes, Desserts
      Yield: 6 servings
 
    2/3 c  Butter                             12 oz Semisweet chocolate
      4 oz Semisweet chocolate               1/4 c  Strong coffee
      2 c  Sugar                               2    Eggs, separated
      4    Eggs, well beaten                 1/4 c  Coffee liqueur
  1 1/2 c  Flour                               3 tb Sugar
      1 ts Baking powder                     1/4 c  Whipping cream
    1/2 ts Salt                                     Chocolate Glaze:
      1 tb Vanilla                             4 oz Semisweet chocolate
           Filling:                            3 tb Strong coffee
 
  Brownie Shell:
  
  Chocolate Curls (optional)
  
  To make shell: Preheat oven to 350 degrees. Line a greased jelly roll pan
  with wax paper. Melt butter with chocolate in saucepan over low heat.
  Remove from heat and add sugar and eggs. Combine flour, baking powder and
  salt and beat into chocolate mixture. Add vanilla. Pour batter in pan and
  spread evenly. Bake 12 to 15 minutes or until cake springs back when
  lightly touched. Cake should be soft, not crisp. Turn out on rack and cool.
  
  Filling: Combine chocolate and coffee in top of double boiler and melt over
  hot water. Remove from heat. Beat egg yolks until pale yellow and stir in
  some of chocolate mixture. Return to chocolate in pan and stirring until
  smooth. Gradually stir in liqueur and cool. Beat egg whites until foamy.
  Gradually add sugar and beat until stiff. Whip cream until stiff. Fold
  cream into cooled chocolate mixture, then fold in egg whites.
  
  Invert brownie shell on to towel and peel off paper. Line bottom and sides
  of greased 9-inch square baking dish with brownie shell, cutting strips for
  sides and 9-inch square for bottom. Turn filling into cake-lined dish and
  cover with plastic wrap. Chill 3 to 4 hours or until firm.
  
  Glaze: Combine chocolate and coffee in top of double boiler and melt over
  hot water.
  
  Invert chilled dessert onto serving platter. Coat with chocolate glaze. Let
  glaze set and decorate with chocolate curls. Cut into very thin slices to
  serve.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Cake with Grand Marnier
 Categories: Chocolate, Cakes, Desserts
      Yield: 10 servings
 
     14 oz Semi-sweet chocolate,                    -liqueur)
           -chopped                            1 ts Lemon juice
    3/4 c  Plus 2 tbsp unsalted butter        10    Egg whites
     10    Egg yolks                         1/2 c  Granulated sugar
      1 c  Granulated sugar                         Powdered sugar
      1 tb Vanilla extract                     2 c  Heavy cream, whipped
      1 tb Grand Marnier (orange          
 
  Chocolate Cake with Grand Marnier
  
  Melt chocolate and butter in double boiler. Set aside to cool slightly.
  Beat yolks and 1 c sugar until smooth; stir in vanilla, Grand Marnier and
  lemon juice. Blend in chocolate mixture.
  
  Beat egg whites in large mixer bowl until soft peaks form. Gradually add
  1/2 c sugar; beating until stiff peaks form. Stir 1 c of whites into
  chocolate mixture, then fold in remaining whites.
  
  Pour batter into greased and floured 10 or 12 inch springform pan. Bake in
  preheated 250 oven 2 1/2 hours. (That's what is says, two and one-half
  hours.) Cool completely on rack before removing pan. Sprinkle cake with
  powdered sugar. Serve with whipped cream. Serves 10 to 12.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Layer Cake with Date Filling
 Categories: Cakes, Chocolate, Desserts
      Yield: 12 servings
 
    1/4 c  Sugar.                              2 ts Vanilla extract : 1/3 cup
      4 oz Unsweetened chocolate : 1                -plus 2 tbsp. cocoa powder
           -tbsp. all purp. flour              2 c  Buttermilk, at room temp. :
  2 1/2 c  Sifted cake flour : Speck of             -1/4 cup (1/2 stick) butter,
           -Salt                                    -softened
      2 ts Baking powder : 1/2 cup plus             : DATE FILLING
           -2 tbsp. chopped black                   -: 1 egg white
    3/4 ts Salt : walnuts or pecans            1 c  Milk : 1 tsp. vanilla
    1/2 c  (1 stick) butter, softened :             -extract
           -1 tsp. vanilla extract           1/2 c  Chopped dates : 1/4 tsp.
      2 c  Granulated sugar : FUDGE                 -salt
           -FROSTING                           1    Egg : 5 tbsp. evaporated
      2    Eggs : 1 pound                           -miÐmlk
           -confectioners' sar            
 
  Serves 12
  
  "The date filling makes this special, and the frosting is unusually good.
  Because the cake has a custard filling, it needs to be kept refrigerated."
  
  Preheat oven to 350 F.  Melt the chocolate in the top of a double boiler
  over barely simmering water (or in the microwave).  Sift the flour, baking
  powder, and salt together.  In a large mixer bowl, cream the butter and
  sugar until the mixture is fluffy.  Add the eggs, 1 at a time, beating well
  after each addition.  Blend in the melted chocolate and vanilla. Add the
  dry ingredients to the chocolate mixture, alternating with the buttermilk
  and beginning and ending with the flour. Do not overbeat.
  
  Pour the batter into three 8 inch buttered cake layer pans.  Bake for 25 to
  30 minutes, or until the cake has shrunk away a bit from the sides of the
  pans and the tops spring back when touched with your finger. Allow to stand
  in pans for 10 minutes, then turn out onto a rack to cool. While the cakes
  are cooling, prepare the filling and frosting.
  
  To make the filling, heat the milk and dates in the top of a double boiler
  over hot water until the milk is scalded.  Beat the egg, then add the
  sugar, flour, and salt; beat again.  Add 1/2 cup of the hot milk mixture to
  the egg mixture, then stir back into the pan and cook for 3 minutes, until
  thick, stirring with a rubber spatula.  Let cool. Add the nuts, and
  vanilla. Refrigerate for 1-1/2 hours before filling the cake.
  
  To make the frosting, combine all the ingredients in a large mixer bowl.
  Beat on high speed for 1 minute, or until the frosting is light and creamy.
  
  To assemble, place 1 cake layer on a large plate and cover to within 1/4
  inch of the edge with half the chilled filling.  Top with another cake
  layer and the remaining filling mixture.  Finish with the last cake layer.
  Frost the sides and top of the cake with the fudge frosting forming swirls
  on the top with a knife.  Refrigerate, but bring to room temperature before
  serving.
  
  From: Cooking From Quilt Country Shared By: Pat Stockett
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Carrot Cake
 Categories: Cakes, Vegetarian, Chocolate, Desserts
      Yield: 6 servings
 
  1 1/2 c  Finely grated carrots             1/2 c  Unsweetened cocoa powder
    3/4 c  Granulated sugar                    1 ts Cinnamon
    1/2 c  Canola oil                      1 1/2 ts Baking powder
      1 c  Boiling water                     1/2 ts Salt
  1 1/2 c  Wholewheat flour               
 
  Pre-heat oven to 350F.
  
  In a large bowl, combine carrots, sugar & oil.  Pour water over the
  mixture.  In a separate bowl, combine the rest of the ingredients. Add to
  the carrot mixture & mix well.
  
  Pour into a non-stick or lightly oiled 8" square pan.  Bake for 35 minutes.
  
  VT, April, 1991.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Hazelnut Brandy Torte with Biscotti
 Categories: Chocolate, Cakes, Desserts
      Yield: 6 servings
 
     11 oz Semisweet baking chocolate          7 oz PEAK FREEN SWEET-MEAL
    1/2 lb Butter, room temp                        -BISCUITS", coarsely
      2    Eggs                                     -broken
    1/3 c  Sugar                             1/2 c  Whole toasted hazelnuts
      3 tb Brandy                         
 
  In top of double boiler melt chocolate and butter together.  In large bowl,
  with electric mixer, beat eggs and sugar at high speed until lemon colored.
  
  Add the chocolate/butter mixture and beat at medium speed until the butter
  is completely mixed in. Add the brandy & mix throughly. Pour the mixture
  over the biscuits.
  
  Mix well.  Line a 9" cake pan with plastic wrap.  Pour in the mixture and
  cover with plastic wrap. Freeze until ready to serve.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Mint Middles
 Categories: Chocolate, Cakes, Desserts
      Yield: 6 servings
 
    350    F oven                              1    Stick margarine or butter,
      1    Box Yellow Cake Mix                      -melted
 
  CHOCOLATE MINT MIDDLES
  
  Trader Joe's chocolate mint UFOs, or similar chocolate wafers 1 egg
  
  Melt butter in microwave, stir it, make sure it's not too hot. Stir in egg
  thoroughly, add to cake mix, stir up into a cookie dough. All dry
  ingredients should be moistened.
  
  At this point you can use it or wrap it airtight and store in fridge up to
  a couple of weeks.
  
  Scoop about a heaping teaspoon full and mould it around a chocolate mint
  wafer.  If you have a gem pan (shallow muffin tin), put them into the
  depressions.  Bake at 350 degrees, check after 9 minutes. ("Cook at
  moderate heat until done.")
  
  Cool completely in pan, remove with plastic fork.  Will make more than 4
  dozen.  --Jocelyn "Mom" Baden, Costa Mesa CA
  
  [I haven't tried this yet myself; when I went down to TJ's they were out of
  the chocolate mint UFOs, and we don't keep cake mix in the house. Mom
  vouches for it as a great treat to keep on hand for cooking in the
  toaster-oven; the gem pan holds 6 cookies and fits neatly on the rack.]
  
  ["Similar chocolate wafers" should be about the same size as a Hersheys
  Kiss, but flatter.]
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Sour Cream Cake
 Categories: Cakes, Chocolate, Desserts
      Yield: 12 servings
 
  1 3/4 c  Unbleached All-Purpose Flour      2/3 c  Butter Or Margarine;
  1 3/4 c  Sugar                                    -Softened
    3/4 c  Cocoa                               2 c  Dairy Sour Cream
  1 1/2 ts Baking Soda                         2 lg Eggs
      1 ts Salt                                1 ts Vanilla Extract

----------------------------------FROSTING----------------------------------
      3 tb Butter Or Margarine                 2 tb Milk; (Up To 3 Tb Maybe
    1/3 c  Cocoa                                    -Needed)
  1 1/2 c  Confectioners' Sugar              1/2 ts Vanilla Extract
 
  Preheat the oven to 350 Degrees F.  Grease and flour a 13 X 9 X 2-Inch
  baking pan.  In a large mixer bowl, combine the flour, sugar, cocoa, baking
  soda and salt, blending well.  Blend in the butter, sour cream, eggs and
  vanilla.  Beat for 3 minutes on medium speed.  Pour the batter into the
  prepared pans and bake for 40 to 45 minutes or until a wooden pick,
  inserted in the center, comes out clean.  Cool in the pan on a wire rack.
  When cold, frost the Fudge Frosting.
  
  FUDGE FROSTING:
  
  In a small saucepan over low heat, melt the butter.  Add the cocoa and
  cook, stirring constantly, until the mixture begins to boil.  Pour the
  mixture into a small mixer bowl and allow to cool completely.  Add the
  confectioners' sugar to the cocoa mixture alternately with the milk then
  beating to a spreading consistency.  Blend in the vanilla.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Cake with Surprise Filling
 Categories: Cakes, Chocolate, Desserts
      Yield: 30 servings
 
      2 c  Sugar                               1 c  Buttermilk*
      1    Stick margarine [see PS at      2 1/2 c  Flour
           -end]                           1 1/2 ts Vanilla
      6 tb Cocoa                             1/2 c  Hot water
      3    Eggs, separated                 1 1/2 ts Baking soda
 
  * (1 cup milk+1 tsp vinegar mixed together may be substituted here)
  
  1- Blend sugar and margarine; add cocoa and egg yolks. 2- Alternately add
  buttermilk and flour. 3- Beat egg whites, add vanilla and blend into
  mixture. 4 a Pour into a greased and floured 13x9-inch baking pan -OR- 4 b
  Pour into two 8" or 9" diamter cake pans lined with wax paper.
  
  SURPRISE FILLING 8 oz (1 pckg) cream cheese, softened 0.5 c sugar 1 egg 1
  dash salt 0.5 c semi-sweet chocolate chips
  
  1- Blend cream cheese, sugar, egg and salt. 2- Stir in chocolate chips. 3-
  Drop by teaspoonfuls over cake batter in pan. 4- Bake at 350 F for 30-40
  minutes. Cake is done when it leaves side of the pan.
  
  To make cupcakes, fill paper baking cups 2/3 full with batter,  then drop 1
  teaspoon Surprise Filling on top of each.  Bake at 350 F  for 25-30
  minutes.  Makes 30-32 cupcakes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Caramel Fudge Cake
 Categories: Cakes, Chocolate, Desserts
      Yield: 12 servings
 
      2 c  Cake flour                               -note)
      2 ts Baking soda                         1 c  Dairy sour cream
    1/2 ts Salt                                1 c  Boiling water
    1/2 c  Butter or margarine (1 cube)             FILLING:
      2 c  Granulated sugar                  1/2 c  Butter or margarine (1 cube)
      3    Lg. eggs                            1    12 oz package caramels,
  1 1/2 ts Vanilla                                  -unwrapped
      3 oz Unsweetened chocolate,              1 cn Sweetened condensed milk
           -melted and cooled (see                  -(not evaporated)
 
  Preheat oven to 350 degrees. Grease and flour a 9 by 13 cake pan. Set
  aside. Sift together the cake flour, baking soda and salt and set aside.
  
  Beat the butter and sugar together in a large mixing bowl. Blend in the
  eggs and beat until light and fluffy. Stir in the vanilla and melted
  chocolate. Alternately add the dry ingredients and the sour cream to the
  butter mixture. Beat well after each addition. Stir in boiling water.
  
  (Batter will be thin) Divide cake batter in half. Pour one half into the
  prepared cake pan. Bake 10 - 12 minutes, or until firm to the touch, and
  remove from the oven. Meanwhile, prepare the filling. Mix butter, caramels,
  and condensed milk in a sauce pan and melt over low heat, stirring often.
  
  Remove from the stove and pour the mixture over the baked half of the cake.
  
  Pour the remaining cake batter over the caramel mixture and return to the
  oven. Bake for 15 - 20 minutes or until firm to the touch. When cool, serve
  with ice cream, whipped cream or frost with your favorite chocolate
  frosting.
  
  NOTE: melt chocolate in double boiler over simmer (not boiling water)
  
  Makes 12 servings.
  
  Courtesy of: Joann Pierce
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Cake Ala Florence
 Categories: Cakes, Chocolate, Desserts
      Yield: 6 servings
 
    1/2 c  Butter                            1/2 ts Baking powder
  1 3/4 c  Sifted cake flour                 3/4 ts Baking soda
      2    Whole eggs                        3/4 ts Salt
  1 1/2 c  Sugar                             3/4 c  Boiling water
      3 oz Unsweetened chocolate,            1/3 c  Buttermilk
           -shaved                             1 ts Vanilla
 
  Preheat oven 350 F.  Grease and flour 9x9x2 pan.
  
  Place chocolate in hot water.  Stir until melted.  Cool
  
  Sift dry ingredients into mixing bowl.  Drop on soft butter. Beat 2 minutes
  at low speed.  Add all other ingredients and beat for 2 minutes at low
  speed.
  
  Pour into prepared pan.  Bake 30-35 minutes
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Intemperance
 Categories: Chocolate, Cakes, Desserts
      Yield: 6 servings
 
  1 1/2    Pounds, semisweet chocolate        23 oz Brownie mix
      3    Eggs, seperated                     2 tb Water
    1/2 c  Strong coffee                       3    Eggs
    1/2 c  Tia Maria                                Glaze:
      2 tb Sugar                               8 oz Semisweet chocolate chips
    1/2 c  Heavy cream                       1/3 c  Water
           Cake:                          
 
  Serves: 8 to 10
  
  This mousse-filled, chocolate-swathed mold is an embarrassment of riches.
  When served to chocolate lovers, the only sound in the room will be faint
  moans of pure, unadulterated decadent pleasure.
  
  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.
  
  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.
  
  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:The Best of Bon Appetit (1979) Shared by: Bill Calvin
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Raisin Snacking Cake
 Categories: Cakes, Snacks, Chocolate, Desserts
      Yield: 12 servings
 
    3/4 c  Raisins                           1/3 c  Cocoa
      1 c  Water                               1 ts Baking Soda
  1 1/4 c  Granulated Sugar                  1/2 ts Salt
    2/3 c  Vegetable Oil                     1/4 ts Ground Cinnamon
      1 lg Egg, Slightly Beaten              1/2 c  Chopped Nuts
  1 3/4 c  Unbleached All Purpose Flour  

----------------------------------GARNISH----------------------------------
           Confectioners' Sugar           
 
  Preheat the oven to 350 degrees F.  Grease and flour a 13 X 9 X 2-inch
  baking pan.  In a medium saucepan, bring the raisins and water to a boil
  and simmer for 1 minute.  Remove from the heat and cool slightly. Stir in
  the granulated sugar and oil.  Add the egg. Combine the flour, cocoa,
  baking soda, salt and cinnamon, then stir the mixture into the raisin
  mixture, blending well.  Stir in the nuts. Pour the batter into the
  prepared pan and bake for 25 to 30 minutes or until a wooden pick inserted
  in the center comes out clean. Place on a wire rack to cool in the pan.
  When cool, sprinkle with the confectioners' sugar. If you like a design,
  use a paper table doily as a stencil when sprinkling the sugar over the
  cake.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Amaretto Brownies
 Categories: Desserts, Chocolate, Cakes
      Yield: 12 servings
 
      1 c  Shortening                          2 tb Amaretto/almond flavor
    2/3 c  Baking cocoa                    1 1/2 c  Flour
      2 c  Sugar                             1/2 ts Salt
      4    Eggs                                     Handful sliced almonds (opt)

-----------------------------AMARETTO FROSTING-----------------------------
    1/4 c  Butter                              1 ds Salt
      2 tb Half-and-half                   2 1/2 c  Confectioner's sugar
      3 tb Baking cocoa                        2 tb Amaretto
 
      Melt shortening with cocoa (I use the microwave), cool.  Beat eggs,
  gradually adding sugar.  Add shortening mixture, Amaretto, salt, and flour.
  Beat until well mixed.  Pour batter into a lightly greased 13x9x2" baking
  pan.  Bake at 400F for 20 minutes; cool. Frost with Amaretto Frosting,
  sprinkle with sliced almonds (or arrange in flowery patterns to be fancy).
  Cut into squares.
  
  ************************** Amaretto Frosting *****************************
      Melt butter and cocoa together (the microwave works well for this),
  cool.  Stir in half-and-half.  Add confectioner's sugar, salt, and
  amaretto, stirring until smooth.
  
      From the Oct '86 edition of Southern Living.
      Posted in COOKING 5/10/90 by Debra Heng.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate-Chocolate-Chocolate-Chip Fudge Cake
 Categories: Chocolate, Cakes, Desserts
      Yield: 12 servings
 
--------------------------------CAKE LAYERS--------------------------------
    1/4 lb Unsalted butter                          -(preferably Dutch process)
           - (room temperature) PLUS:      1 1/4 ts Baking soda
  2 2/3 tb Unsalted butter                   1/4 ts Baking powder
           - (at room temperature)           1/2 ts Salt
      2 c  Granulated sugar                1 1/2 c  Milk
      3    Eggs                                1 ts Vanilla extract
      2 c  Sifted all-purpose flour          1/4 c  Chocolate-mint liqueur
    3/4 c  Unsweetened cocoa powder                 - (such as Vandermint)

--------------------------CHOCOLATE FUDGE FILLING--------------------------
    2/3 c  Granulated sugar                    1 tb Light corn syrup
    1/2 c  Heavy cream                         2 tb Unsalted butter
  2 1/2 oz Unsweetened chocolate         

------------------------------CHOCOLATE CREAM------------------------------
  2 1/2 c  Heavy cream                              -(preferably Dutch process)
  3 1/2 tb Unsweetened cocoa powder            7 tb Confectioners' sugar

------------------------ASSEMBLY AND CHOCOLATE SYRUP------------------------
      3 tb Chocolate chips                     2 tb Light corn syrup
      2 tb Unsweetened cocoa powder            1 tb Granulated sugar
           -(preferably Dutch process)    
 
  PREPARE THE CAKE LAYERS:  Preheat the oven to 350 F.  Line two 9-inch round
  cake pans with waxed paper; butter and flour the pans; tap out any excess
  flour.
  
  In a mixer bowl, beat the butter until light and fluffy.  Gradually add the
  sugar and continue beating until smooth.  One at a time, beat in the eggs
  until well-blended.
  
  Sift together the flour, cocoa, baking soda, baking powder and salt. Add to
  the egg mixture in thirds, alternating with the milk, mixing only until
  blended.  Blend in the vanilla and liqueur.  Divide the batter between the
  two prepared pans.  Bake until the tops of the cakes are springy to the
  touch, 40 to 45 minutes.  Remove from the oven and set on racks to cool for
  30 minutes.  Loosen the edges with a knife and unmold. Peel off the waxed
  paper.  Set the cakes on a rack and let cool completely.
  
  PREPARE THE FILLING:  Combine the sugar, cream, chocolate and corn syrup in
  a small heavy saucepan.  Bring to a simmer over moderate heat, stirring
  frequently.  Reduce the heat to low and cook for 10 minutes, or until the
  mixture thickens.  Remove from the heat, dot the top with the butter and
  let cool to room temperature, about 15 minutes. When cool, stir in the
  butter until the fudge filling is smooth and creamy.
  
  PREPARE THE CHOCOLATE CREAM: Beat the cream and cocoa until soft peaks
  form.  Gradually add the confectioners' sugar and continue beating until
  stiff.
  
  ASSEMBLE THE CAKE:  Cover one cake layer with all of the fudge filling.
  Sprinkle evenly with the chocolate chips.  Spread 1/2 cup of the chocolate
  cream on top of the chips.  Top with the second cake layer and cover the
  top and sides of the cake iwth half of the remaining chocolate cream. Use
  the remainder in a pastry bag to decorate the cake as desired. Refrigerate
  for up to 3 hours before serving time.
  
  PREPARE THE SYRUP:  Combine the cocoa, corn syrup, sugar and 2 tablespoons
  of water in a small heavy saucepan.  Bring to a simmer over low heat and
  cook, stirring constantly, for 2 minutes.  Transfer the syrup to a small
  bowl and let cool to room temperature, stirring once or twice, to prevent a
  skin from forming.
  
  Just before serving, drizzle the syrup over the top of the cake in a lacy
  design.
  
  Recipe by Peter Sussman - The Phoenix - Warren, Virginia From: Great
  Desserts (American Express Publishing Corporation) ISBN: 0-916103-04-8
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate-Fudge Frosting
 Categories: Chocolate, Cakes, Desserts
      Yield: 6 servings
 
      3 tb Unsweetened cocoa powder            3 tb Safflower oil
      1 c  Sugar                             1/4 ts Salt
    1/3 c  Evaporated skim milk                1 ts Vanilla
 
  In medium saucepan, combine all ingredients except vanilla. Bring to a
  boil, reduce heat and simmer 1 minute. Remove from heat. Add vanilla; beat
  5 minutes with electric mixer. Spread over cake.
  
  Source: Berkshire Eagle 2/25/91
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolatetown Special Cake
 Categories: Cakes, Chocolate, Desserts
      Yield: 12 servings
 
    1/2 c  Cocoa                           1 1/2 ts Baking Soda
    1/2 c  ;Boiling Water                    1/2 ts Salt
    2/3 c  Vegetable Shortening            1 1/3 c  Buttermilk Or Sour Milk; Use
  1 3/4 c  Sugar                                    -Dried Buttermilk Or A
      1 ts Vanilla Extract                          -Mixture Of 1 Tb Plus 1 Ts
      2 lg Eggs                                     -White Vinegar And Enough
  2 1/4 c  Unbleached All-Purpose Flour             -Milk To Equal 1 1/3 Cup)

----------------------------------FROSTING----------------------------------
           One Bowl Buttercream                     -Frosting
 
  Stir the cocoa and boiling water together in a small bowl until smooth and
  set aside.  Preheat the oven to 350 Degrees F.  Grease and flour two 9-inch
  round baking pans.  In a larger mixer bowl, cream the shortening, sugar and
  vanilla together until light and fluffy. Add the eggs and beat until well
  blended.  Combine the flour, baking soda and salt, blending well. Add,
  alternately with the buttermilk, to the creamed mixture. Blend in the cocoa
  mixture, mixing well. Pour the batter into the prepared pans, dividing
  evenly.  Bake for 35 to 40 minutes or until a wooden pick, inserted in the
  center, comes out clean. Cool for 10 minutes in the pans then remove the
  cakes and cool, until cold, on wire racks. Frost with One Bowl Buttercream
  frosting and garnish as desired.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cinnamon Chocolate Cake
 Categories: Chocolate, Cakes, Desserts
      Yield: 6 servings
 
      1 c  Water                                    Mix. Pour cocoa mixture into
      1    Stick oleo (margarine)                   -flour and sugar. Add:
      4 tb Cocoa                             1/2 c  Buttermilk
    1/4 c  Crisco                              1 ts Soda
           Bring to a rapid boil.              1 ts Cinnamon
      2 c  Sugar                               1 ts Vanilla
      2 c  Flour                               2    Eggs
 
  Beat together and pour into greased and floured sheet pan. Bake at 350
  degrees for 20 minutes. Frosting: Take 1 (3 oz.) pkg. cream cheese, 1 Tbsp.
  milk, 1 sq. melted chocolate, 1 dash salt, 2 1/2 c. sifted confectioners
  sugar and 1 tsp. vanilla; mix together until smooth. Mix and frost cooled
  cake. Recipe by: Bette Coan and Mrs. Newlyn Williams, Patterson, Louisiana
  Found in: Talk About Good Shared by: Scott Ward
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cocolat Walnut Torte
 Categories: Chocolate, Cakes, Desserts
      Yield: 12 servings
 
      8 oz Ghirardelli Bittersweet             1 ts Vanilla
           -Chocolate                        1/4 c  Unsifted flour
    3/4 c  Butter                            2/3 c  Walnuts, ground
      4    Eggs, separated                     1 pn Cream of tartar
    3/4 c  Sugar, divided                 
 
  Servings: 12
  
  DIRECTIONS: In heavy saucepan on low heat, melt broken chocolate with
  butter, stirring constantly until smooth; set aside. Beat egg yolks for 1
  to 2 minutes, gradually adding 1/2 cup sugar and vanilla. Beat in chocolate
  mixture. Fold in flour and nuts. Beat egg whites with cream of tartar until
  foamy. Gradually add remaining 1/4 cup sugar, beating until stiff peaks
  form. Blend a fourth of the egg whites into the chocolate mixture; fold in
  remaining egg whites. Pour into 9" springform pan lined with parchment
  paper. Bake at 375 F for 30 to 35 minutes or until sides start to separate
  from pan but center is still moist. Cool on rack. Remove torte from pan.
  Frost with Cocolat Rum Glaze*.
  
  * Separate recipe
  
  Source: Recipes from Ghirardelli Chocolate Company of San Francisco
  
  From: Sallie Austin
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cream Cheese Chocolate Cake
 Categories: Cakes, Chocolate, Desserts
      Yield: 12 servings
 
      2 c  Cake Flour, Sifted                1/4 c  Hot Water
  1 1/2 ts Baking Soda                         4 oz Baking Chocolate
      1 ts Salt                              1/4 c  Vegetable Shortening
      6 oz Cream Cheese                        3 lg Eggs
    1/2 c  Vegetable Shortening              3/4 c  Milk
      2 ts Vanilla Extract                     1 tb Milk
      6 c  Confectioners' Sugar, Sifted   
 
  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 350øF 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: Creamy Blender Chocolate Frosting
 Categories: Chocolate, Cakes, Desserts
      Yield: 3 servings
 
      6    Blocks (6 oz.) unsweetened          1 ts Vanilla
      1 c  Evaporated milk                 1 1/2 c  Sugar
           Baking chocolate                    6 tb Margarine
 
  Cut chocolate into small pieces. Put all of the ingredients into a blender.
  Cover. At low speed, blend until larger pieces are chopped. Stop motor and
  stir. Blend at high speed until frosting becomes thick and creamy. This
  frosting is absolutley scrumptious. Makes 3 cups frosting.
  
  Recipe by: Mrs. Norman Saurage III Found in: River Road Recipes II Shared
  by: Scott Ward I
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Dark Chocolate Pecan Torte
 Categories: Cakes, Chocolate, Desserts
      Yield: 2 servings
 
      4    Squares (4 Ounces)                1/8 ts Cream Of Tartar
           -Unsweetened Chocolate,           1/8 ts Salt
           -Broken Into                             Chocolate Glaze
           Pieces                              1 c  Powdered Sugar
    1/3 c  Butter Or Margarine               1/2 ts Vanilla Extract
  1 1/2 c  Sugar                               2 tb Butter
  1 1/2 ts Vanilla Extract                     2 tb Water
      3 lg Eggs, Separated                     1    Square (1 Ounce) Unsweetened
    1/2 c  Unbleached All Purpose Flour             -Chocolate
      3 tb Water                                    Hot Water
    3/4 c  Finely Chopped Pecans          
 
  Yield: 10 to 12 Servings
  
  In a small microwave safe bowl, place the chocolate and butter. Microwave
  on HIGH (100 %) power 1 Minute or until smooth when stirred; cool slightly.
  
  Line the bottom of a 9-inch springform pan with foil; butter the foil and
  sides of the pan.  Pre-heat the oven to 350 Degrees F.  In a large mixer
  bowl, combine the chocolate mixture, sugar, and vanilla and beat well. Add
  the egg yolks, beating well after each addition. Blend in the flour and
  water, and beat well.  Stir in the pecans. Clean the mixer beaters very
  well and in a small bowl beat the egg whites, cream of tartar, and salt
  until stiff peaks form; carefully fold the egg whites into the chocolate
  mixture.  Pour the batter into the prepared pan. Bake for 45 minutes or
  until the top appears dry, (The torte will NOT test done in the center).
  
  Cool 1 hour.  Cover and refrigerate until firm.  Remove the side of the
  pan.  Invert onto a serving plate and carefully remove the bottom of the
  pan and the foil.  Pour the Chocolate Glaze over the torte spreading evenly
  on the top and sides.
  
  Chocolate Glaze:
  
  In a small mixer bowl, combine the powdered sugar and vanilla extract and
  set aside.  In a small microwave safe bowl, place the butter, water, and
  chocolate.  Microwave on HIGH (100 %) power 1 minute or until smooth when
  stirred.  Add to the sugar mixture, beating until smooth. Add hot water,
  1/2 Tsp at a time, if needed until the desired consistency is reached.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Death By Chocolate Cake
 Categories: Cakes, Chocolate, Desserts
      Yield: 6 servings
 
      3 pk Ladyfingers                     2 1/2 c  Heavy cream
    1/2 c  Dark rum                          1/4 c  Sugar
  1 1/2 lb Butter (no substitutes)             1 ts Vanilla
     27 oz Semisweet chocolate chips           2 tb Vegetable oil
     12    Eggs                           
 
  From: John Totels, 25 May 89 00:13:00
  
  Here's a recipe I recently obtained from a friend who in turn received it
  from a friend ....  This recipe can be made a week or so in advance, or so
  I'm told.  It's more like a mousse than a cake, but it is indecently rich!
  
  Preparation: Paint outside of the ladyfingers with rum, and place flat side
  down, around the sides and on the bottom of a 10 in. springform pan. Melt
  butter in medium pan; remove from heat and add 24 oz. of the chocolate
  bits.  Stir until melted; cool slightly. Beat the egg yokes into the
  mixture one at a time until all are incorporated into the chocolate. Beat
  the egg whites until they form stiff, not dry, peaks. Fold the whites into
  the chocolate mixture, and pour into the lined springform pan. Chill for at
  least 6 hours.
  
  Whip the cream until thickened and add the sugar and vanilla. Continue
  whipping until very stiff.  Turn the cake onto a serving platter, removing
  the pan sides and bottom (the lady fingers will now be on top). Spread a
  layer of whipped cream over the entire cake, then pipe the rest of the
  whipped decoratively however you wish around the cake - be imaginative!
  Melt the remaining chocolate chips with the oil in a double boiler. Cool
  completely.  Dribble the sauce down the sides of the cake. Garnish with
  stemmed candied cherries. Store in the refrigerator.
  
  Should make about 16 servings, or 8 - depending....
  
  Note: If the cake is going to be displayed for any length of time, you may
  wish to use stabalized cream, and add 1 teaspoon of dissolved gelatin to
  the cake mixture.
  
  One more note: I don't know to whom the credit goes for this "slightly"
  fattening recipe, and I apologize for that.  But I am passing it on to
  those of you who are in good health.  If you are not in good health, you
  use this recipe at your own risk - 12 eggs, 2-1/2 cups of cream, 27 oz. of
  chocolate, 1-1/2 lb. of butter (no substitutes) - there ought to be a law!
  Thanks for listening.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Death By Chocolate
 Categories: Chocolate, Cakes, Desserts
      Yield: 6 servings
 
    1/3 c  Egg white                           6    Egg yolks
    3/4 c  Sugar                               8    Egg whites
      2 tb Cocoa powder, unsweetened         1/2 c  Sugar
           GENOISE                                  GANACHE
     10    Eggs, beaten                        6 oz Belgian bittersweet
    3/4 c  Sugar                                    -chocolate
  1 1/2 c  Flour; + 2 T                      2/3 c  Whipping cream
      2 tb Cocoa powder, unsweetened                GARNISH
      1 tb Butter, melted                    1/2 c  Almonds, toasted chopped
           MOUSSE                              1    Almonds, sliced; additional
      1 lb Belgian bittersweet                12    Hazelnuts, whole
           -chocolate                     
 
  MERINGUE LAYER
  
  Meringue:  Combine egg whites and sugar in the top of a double boiler. Heat
  to lukewarm.  Remove from heat.  Pour into mixing bowl and beat about 15
  minutes at medium speed, until stiff.  Quickly fold in the cocoa to prevent
  the meringue from falling.  Grease a 10" springform pan, line with
  parchment paper, and grease again.  Pipe meringue through a pastry bag
  using the round tube, forming a spiral on the bottom of the springform pan,
  starting from the center and working out toward the sides until the bottom
  is completely covered. Bake at 250 degrees for 2 hours. Allow to cool in
  the pan. Genoise: Grease a 10" x 3" round baking pan, line with baking
  parchment, and grease again. Combine beaten eggs and sugar in the top of
  the double boiler. Heat to lukewarm. Remove from the heat. Pour into a
  mixing bowl and beat on high speed about 10 minutes, or until the batter
  forms a ribbon.  Sift the flour and cocoa into the batter and fold to
  combine. Fold in the butter.  Pour into the prepared pan and bake at 350
  degrees 35 to 40 minutes, or until the cake springs back when lightly
  touched and a toothpick comes out clean.  Cool thoroughly. Remove from pan.
  Mousse:  Melt chocolate in the top of a double boiler over simmering water.
  Remove pan from the heat and cool.  Beat in the egg yolks, one at a time.
  Beat the egg whites until soft peaks form. Lightly fold a quarter of the
  beaten egg whites into the chocolate. Fold in the remaining egg whites,
  lightly but thoroughly. Chill. Ganache: Heat chocolate and cream together
  in the top of the double boiler over simmering water until the chocolate
  melts.  Blend well. Assembly: Spoon half the ganache over the meringue
  layer in the pan and smooth evenly over the surface. Cut the chocolate
  Genoise into two 1/4" slices, reserving the rest of the cake for another
  use. Place one slice over the ganache and meringue layer. Cover with about
  half the mousse. Top with the second layer of cake.  Spoon the remaining
  mousse over the cake and chill until set, at least four to six hours.
  Just before serving, spoon remaining ganache on the cake. Carefully line
  the sides of the cake with chopped toasted almonds. Decorate the top with
  hazelnut roses by placing the whole hazelnuts evenly around the top of the
  cake, then place almond slices around each hazelnut to resemble petals.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Decadent Chocolate Hearts
 Categories: Chocolate, Cakes, Desserts
      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
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Devil's Food Cake with Fudge Frosting (U. S.)
 Categories: Cakes, Chocolate, Text, Desserts
      Yield: 8 servings
 
  1 3/4 c  Sifted cake flour                 1/4 c  (1/2 stk) unsalted butter
    1/2 c  Cocoa powder (not a mix)            2 c  Unsifted confectioners'
      1 ts Baking soda                              -(10X) sugar
    1/2 ts Salt                                2    Squares (1 oz each)
    1/2 c  (1 stk) unsalted butter                  -unsweetened chocolate,
  1 1/4 c  Granulated sugar                         -melted
  1 1/2 ts Vanilla                         1 1/2 ts Vanilla
      2 lg Eggs                                2 tb Half-and-half, milk or
      1 c  Boiling water                            -evaporated milk
           FROSTING:                      
 
  CAKE:
  
  PREHEAT THE OVEN TO 350F. Grease two 8-inch layer cake pans well, then dust
  then generously with cocoa. (This gives the cake layers a rich brown
  finish). Sift the flour, cocoa, baking soda and salt onto a piece of waxed
  paper and set it aside. Cream the butter until it is fluffy, add the sugar
  and vanilla, and continue beating until the batter is silvery and light.
  Beat the eggs in one by one, then add the sifted dry ingredients,
  alternately with the boiling water, beginning and ending with the dry
  ingredients and beating well after each addition. Divide the batter equally
  between the two pans, smoothing the tops. Bake the layers uncovered for 30
  to 35 minutes, or until the layers feel spongy to the touch and begin to
  pull away from the sides of the pans. Cool the layers upright in their pans
  on wire racks for 10 minutes, then carefully loosen them around the edges
  with a spatula and turn them onto wire racks. Cool them completely.
  
  FOR THE FROSTING: Cream the butter until it is light, then add the
  confectioners' sugar gradually, beating all the while. Beat in the melted
  chocolate and vanilla, then add just enough cream to make the frosting a
  good consistency for spreading. Sandwich the two cake layers together with
  frosting, then frost the top and sides of the cake. Swirl the frosting into
  peaks and valleys. Makes about 8 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Double Chocolate Snack Cake
 Categories: Cakes, Chocolate, Desserts
      Yield: 6 servings
 
  1 2/3 c  All-purpose flour                 1/3 c  Vegetable oil
      1 c  Packed light brown sugar            1 ts Vinegar
    1/4 c  Hershey's cocoa                   3/4 ts Vanilla extract
      1 ts Baking soda                       1/2 c  Hershey's Semi-Sweet
    1/4 ts Salt                                     -chocolate chips
      1 c  Water                          
 
  DOUBLE CHOCOLATE SNACK CAKE
  
  Heat oven to 350 degrees. Grease and flour square pan, 8 x 8 x 2 inches. In
  small mixing bowl combine flour, sugar, cocoa, baking soda and salt. Add
  water, oil, vinegar, and vanilla; beat until smooth. Pour into prepared
  pan. Sprinkle chocolate chips over top. Bake 35 to 40 minutes or until
  wooden pick inserted in  center comes out clean. Cool in pan on wire rack.
  Cut into squares.
  
  Makes 6 to 8 servings.
  
  VARIATION: Chocolate Banana Snack Cake: Decrease water to 1/2 cup; stir in
  1/2 cup mashed, ripe  banana (1 medium banana) before pouring batter into
  pan.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Double Chocolate Pound Cake
 Categories: Cakes, Chocolate, Desserts
      Yield: 6 servings
 
    1/2 c  Butter or margarine,            2 1/2 c  Cake flour
           Room temperature                  1/2 ts Baking soda
    3/4 c  Brown sugar                         1 c  Buttermilk
    3/4 c  Granulated sugar                    2 ts Vanilla
      4    Squares (4 oz.) unsweetened         1 c  Chocolate chips coated in
           Chocolate, melted                   2 tb All-purpose flour
      4    Eggs                           
 
  Preparation time: 20 min. Baking time: about 50 min. Oven temperature: 350
  degrees F.
  
  This cake is so rich and moist and it keeps well for some time in a well
  covered cake tin or wrapped in plastic in the refrigerator.
  
  For one 10-inch cake you will need:
  
  Fresh sliced strawberries, for garnish
  
  1. Cream butter with sugars until smooth and well blended.
  
  2. Add chocolate and eggs, one at a time. Beat until fluffy.
  
  3. Mix flour and baking soda. Add to creamed mixture.
  
  4. Blend in buttermilk and vanilla, stir until smooth. Add chocolate chips.
  
  5. Turn batter into a well-greased and floured 10-inch tube baking pan.
  
  6. Bake at 350 degrees F. for 40 to 50 minutes or until a cake tester comes
  out clean.
  
  7. Let cake cool in pan for a couple of minutes.
  
  8. Turn cake out of pan onto a wire rack. Cool completely.
  
  9. Garnish with fresh sliced strawberries or other berries.
  
  10.  Serve with a dollop of whipping cream.
  
  From: Great American Recipes Shared by: Kaitlin Young
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Egyptian Chocolate Cake
 Categories: Cakes, Chocolate, Desserts
      Yield: 12 servings
 
  1 3/4 c  Flour, Unbleached, Sifted         1/2 c  Butter Or Regular Margarine
      2 ts Baking Powder                       1 c  Sugar
      1 ts Cinnamon, Ground                    2 lg Eggs
    1/8 ts Cloves, Ground                      1 ts Vanilla Extract
      4 oz Semi-Sweet Chocolate              1/2 c  Milk
    1/2 c  Brewed Strong Coffee          

---------------------------CINNAMON WHIPPED CREAM---------------------------
      2 c  Heavy Whipping Cream                2 ts Vanilla Extract
    1/4 c  Sugar                             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 350øF
  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: English Toffee Refrigerator Cake
 Categories: Chocolate, Cakes, Desserts
      Yield: 12 servings
 
  2 1/2 oz Unsweetened baking chocolate        1 c  Confectioners' sugar
           -(2-1/2 squares)                    5    Egg whites
    1/2 c  Milk                                1 c  Graham-cracker crumbs
    2/3 c  Granulated sugar                    1 c  Pecans, chopped
      5    Egg yolks, beaten                   1 c  Whipped topping
      1 c  Butter                         
 
  Makes 12 servings
  
  Melt chocolate; cool.  Combine milk, granulated sugar, and beaten egg yolks
  in top of double boiler.  Cook over boiling water, stirring constantly,
  until thickened.  Cool.  Cream butter, powdered sugar, and cooled chocolate
  together.  Blend into cooled egg-yolk mixture. Beat egg whites until stiff.
  Fold chocolate mixture into egg whites. Blend well.
  
  Combine graham crackers and pecans.  Sprinkle half the graham cracker crumb
  and nut mixture over the bottom of an 8-inch square pan.  Pour chocolate
  mixture into pan; top with remaining crumb and nut mixture. Chill for 24
  hours.
  
  To serve, cut cake into squares.  Garnish with whipped topping.
  
  From Whitman's Chocolate Cookbook ISBN 0-517-64157-7
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Fat Free Chocolate Cake
 Categories: Cakes, Chocolate, Desserts
      Yield: 16 servings
 
  1 1/4 c  Flour                             1/2 ts Salt
      1 c  Sugar                               4    Egg whites
    1/2 c  Unsweetened cocoa                   1 c  Water
    1/4 c  Corn starch                       1/2 c  Karo Light or Dark Corn
    1/2 ts Baking soda                              -Syrup
 
  RE: Fat Free Chocolate Cake DATE: 04-04-91 AREA: COOKING
  
  If you are watching your fat intake, but still love sweets, this cake is
  for you:
  
  Karo Fat-Free Chocolate Cake
  
  Vegetable cooking spray
  
  Preheat oven to 350 degrees.  Spray 9" square baking pan with cooking
  spray. In large bowl, combine dry ingredients until well mixed. In medium
  bowl, whisk egg whites, water and corn syrup. Stir into dry ingredients
  until smooth. Pour into prepared pan. Bake 30 minutes or until cake spring
  back when lightly touched. Cool on wire rack 10 minutes. Makes 16 servings.
  
  Per serving:  fat 0g, chol 0g, pro 2g, carb 31g, sodium 140mg, cal 130.
  
  Enjoy!
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Feathery Fudge Cake
 Categories: Cakes, Chocolate, Desserts
      Yield: 2 servings
 
  2 1/2    Squares (2 1/2 Ounces)              1 ts Vanilla Extract
           -Unsweetened Baking                 2 lg Eggs
           -Chocolate Broken               2 1/4 c  Unbleached All-Purpose Flour
           Into Pieces                     1 1/4 ts Baking Soda
    3/4 c  (6 Ounces) Butter Or              1/2 ts Salt
           -Margarine, Softened            1 1/3 c  Water
      2 c  Sugar                          
 
  Yield: 10 To 12 Servings
  
  Pre-heat the oven to 350 Degrees F.  In a small microwave safe bowl, place
  the chocolate and microwave on HIGH (100 %) power for 1 1/2 to 2 minutes or
  until smooth when stirred; set aside to cool slightly. Grease and flour two
  9 inch round baking pans.  In a large mixing bowl, beat the butter, sugar,
  and vanilla until light and fluffy. Add the eggs and cooled chocolate
  blending well.  In a separate bowl, stir together the flour, baking soda
  and salt; add alternately with the water to the chocolate mixture beating
  well after each addition. Pour the batter evenly into the 2 prepared pans.
  
  Bake for 35 to 40 minutes or until a wooden pick inserted in the middle
  comes out clean.  Cool 10 minutes in the pans and remove from the pans and
  place on a rack to finish cooling.  When the layers are completely cool,
  frost with any desired frosting.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Flourless Chocolate Mousse Cake
 Categories: Cakes, Chocolate, Desserts
      Yield: 8 servings
 
      6    Eggs                              1/4 c  Strong coffee
    1/2 c  Sugar                               1 ts Vanilla extract
      1 lb Semi-sweet chocolate; melted   
 
  In a medium bowl place the eggs and sugar, and beat them together for 3 to
  4 minutes, or until eggs are light in color.
  
  Add the melted chocolate and coffee, and stir them in until the mixture is
  smooth.
  
  In anther medium bowl place the heavy cream and whip it until it is stiff.
  Add the vanilla and stir it in.
  
  Gently fold the whipped cream into the chocolate mixture.
  
  Preheat the oven to 350 F.
  
  Pour the mixture into a buttered 9" springform pan.  Place the pan in a
  baking dish that is half filled with hot water.  Bake the mousse cake in
  the water bath for 1 hour.
  
  Turn off the heat and let the cake sit in the oven for another 15 minutes.
  
  Remove the cake from the oven and let it cool for 30 minutes.
  
  "This is a wonderful, dense, almost brownie-like cake.  Sprinkle on some
  powdered sugar and serve it with vanilla ice cream.  YUMMY is the word!"
  
  Source: California Beach Recipe - by Joan and Carl Stromquist ISBN:
  0-9622807-3-9 Typed for you by Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: French Chocolate Cake
 Categories: Chocolate, Cakes, Desserts
      Yield: 10 servings
 
      7 oz Semisweet chocolate                 1 c  Flour
     14 tb Butter or margarine               1/3 c  Hazelnuts, coarsely chopped
      4    Eggs                                1 ts Baking powder
    3/4 c  Sugar                          
 
  Makes about 10 servings
  
  Preheat oven to 425 degrees F.  Grease a springform pan with detachable
  bottom that has a diameter of about 9 1/2 inches.
  
  Melt cooking chocolate and butter in a  thick-bottomed pot over low heat.
  Beat eggs and sugar until light and airy.  Carefully stir the somewhat
  cooled chocolate mixture into egg mixture.
  
  Blend flour, nuts, and baking powder together, and fold carefully into
  batter.  It's important to fold it in gently.
  
  Pour batter into pan and bake in the oven for about 15 minutes.  The cake
  should not become firm.  The "unbaked" batter tastes like a delicious
  filling.
  
  You may garnish cooled cake with a bit of grated chocolate and a ring of
  whipped topping.
  
  From Whitman's Chocolate Cookbook ISBN 0-517-64157-7
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Fry's Fudgey Layer Cake
 Categories: Cakes, Chocolate, Desserts
      Yield: 1 servings
 
      1 c  Fry's Cocoa                       3/4 c  Butter, softened
  1 3/4 c  Sugar, divided                      3    Eggs
    2/3 c  Water                               2 ts Vanilla
      2 c  All-purpose flour                 1/2 c  Milk
      1 ts Baking soda                              Chocolate Frosting Royale
      1 ts Salt                           
 
  Combine cocoa and 1/2 cup of the sugar in large saucepan. Gradually stir in
  water. Cook and stir over medium heat, until mixture boils; cool. Sift
  together flour, baking soda and salt. Cream butter in large mixer bowl
  until light; gradually beat in remaining 1-1/4 cups sugar. Add eggs, one at
  a time, beating well after each addition. Stir in cooled chocolate mixture
  and vanilla. Add dry ingredients to creamed mixture alternately with milk,
  combining lightly after each addition. Divide batter between two greased
  and wax paper-lined 9-inch round layer pans. Bake in preheated 350 degree F
  oven 30 to 35 minutes. Cool in pans 10 minutes; remove from pans; peel off
  paper. Cool completely. Frost with Chocolate Frosting Royale. Makes 1 layer
  cake.
  
  Chocolate Frosting Royale: Melt 1/3 cup butter in large saucepan. Remove
  from heat. Stir in 1/2 cup milk Fry's Cocoa and 1 tsp vanilla. Alternately
  blend in 4 cups sifted icing sugar and 1/2 cup milk until frosting is
  smooth and spreadable. Makes about 2 cups.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: German White Chocolate Cake
 Categories: Cakes, Chocolate, Desserts
      Yield: 6 servings
 
  2 1/2 c  Cake flour                          1 c  Shredded unsweetened coconut
      1 ts Baking soda                         1 c  Chopped pecans
    1/2 lb Unsalted butter                          Frosting
  1 1/2 c  Sugar                               1 c  Evaporated milk
      4 lg Eggs, separated                     1 c  Sugar
      4 oz White chocolate, melted in        1/4 lb Unsalted butter
           -1/2 c boiling water and            3 lg Egg yolks
           -cooled                             1 ts Vanilla extract
      1 ts Vanilla extract                     1 c  Chopped pecans
      1 c  Buttermilk                          1 c  Shredded unsweetened coconut
 
  CAKE
  
  1. Position the racks in the upper and lower thirds and preheat oven to 350
  deg F. Lightly butter the bottom and sides of three 8 inch round cake pans.
  Line the pans with parchment paper. Dust the bottom and sides with flour;
  tap out the excess.
  
  2. Into a medium bowl, sift the cake flour and the baking soda. Using an
  electric mixer set at mdeium speed, cream the butter and the sugar in a
  large bowl until light and fluffy, about 5 minutes. Beat in one egg yolk at
  a time, blending well after each addition. Beat in the melted white
  chocolate mixture and the vanilla. At low speed, blend in the sifted flour
  mixture alternately with the buttermilk; do not overbeat. Fold in the
  coconut and pecans.
  
  3. Beat the egg whites until stiff peaks form.  Blend 1/3 of the egg whites
  into the cake mixture to lighten it; carefully fold in the remaining egg
  whites.  Spoon the batter into the prepared pans.
  
  4. Bake until the cake springs back when touched in the center and a cake
  tester inserted in the center of the pans comes out clean, about 35 to 40
  minutes. Transfer the cakes in the pans to wire racks and cool 10 minutes.
  Invert the cakes onto the wire racks, carefully peel off the parchment
  paper, and cool completely.
  
  FOR THE FROSTING:
  
  5. In a heavy medium saucepan over medium heat, combine the evaporated
  milk, sugar, butter, and egg yolks.  Simmer for 10 minutes, stirring
  constantly. Do not let mixture boil fast; lower the heat if necessary.
  Remove from heat and stir in the vanilla, pecans, and coconut. Plance the
  saucepan into a bowl filled with ice and stir constantly until the frosting
  is cool and slightly thickened.
  
  6. Place a cake layer on a serving platter. Spread 1/4 of the frosting
  evenly over the cake layer, making sure to spread it all the way to the
  edges. Top with the second layer, and spread with 1/4 of the frosting. Top
  with the third cake layer.  Evenly frost the top and sides of the cake with
  the remaining frosting.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: German's Sweet Chocolate Cake
 Categories: Cakes, Chocolate, Desserts
      Yield: 2 servings
 
      4 oz Sweet Chocolate (Baker's            1 ts Vanilla
           -German's brand)                2 1/4 c  Sifted flour OR 2-1/2 sifted
    1/2 c  Boiling water                            -cake flour
      1 c  Butter/margarine                    1 ts Baking soda
      2 c  Sugar                             1/2 ts Salt
      4    Eggs, separated                     1 c  Buttermilk
 
  FROM:      Baker's Germans' Sweet Chocolate package
  
  Melt chocolate in boiling water.  Cool.  Cream buter and sugar until
  fluffy. Add yolks, 1 at a time, beating well after each. Blend in vanilla
  and chocolate. Sift flour with soda and salt; add alternately with
  buttermilk to chocolate mixture, beating after each addition until smooth.
  Beat egg whites until stiff; fold in beaten whites. Pour into three 9-inch
  layer pans, lined on bottoms with paper. Bake at 350~ for 30-35 minutes.
  Cool Frost tops only.
  
  ~=> Coconut-Pecan Frosting Combine 1 cup evaporated milk, 1 cup sugar, 3
  slightly beaten egg yolks, 1/2 cup butter/margarine and 1 tsp vanilla. Cook
  and stir over medium heat until thickened, about 12 minutes. Add 1-1/3 cups
  flaked coconut and 1 cup chopped pecans. Cool until thick enough to spread,
  beating occasionally.  Makes 2-1/2 cups.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Ghirardelli Chocolate Frosting
 Categories: Cakes, Chocolate, Desserts
      Yield: 6 servings
 
      4 oz Ghirardelli Semi-Sweet            1/3 c  Hot milk
           -Chocolate                          1 ts Vanilla
      4 tb Butter                            1/8 ts Salt
      3 c  Powdered sugar                 
 
  DIRECTIONS: In heavy saucepan on low heat, melt broken chocolate with
  butter, stirring constantly. Beat sugar with milk, vanilla, and salt until
  smooth. Add melted chocolate and beat until thick enough to spread on cake.
  
  Source: Recipes from Ghirardelli Chocolate Company of San Francisco
  
  From: Sallie Austin
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Grand Marnier Chocolate Pecan Torte
 Categories: Chocolate, Cakes, Desserts
      Yield: 8 servings
 
---------------------------------FOR TORTE---------------------------------
      8 oz Ghirardelli Semi-Sweet                   -liqueur)
           -Chocolate                        1/2 ts Vanilla
    1/2 c  Butter                          1 1/3 c  Very finely chopped pecans
    3/4 c  Sugar, divided                    1/4 c  Dry bread crumbs
      6    Egg yolks                           7    Egg whites
      2 tb Grand Marnier (orange         

--------------------------CHOCOLATE GANACHE GLAZE--------------------------
      4 oz Ghirardelli Semi-Sweet                   -liqueur)
           -Chocolate                        1/3 c  Very finely chopped pecans
    1/2 c  Heavy whipping cream                     Grand Marnier Whipped Cream
      2 ts Grand Marnier (orange         

---------------------------------DECORATION---------------------------------
    3/4 c  Heavy whipping cream                     -liqueur)
      2 tb Powdered sugar                      1    Fresh orange, thin skin
      2 ts Grand Marnier (orange                    -variety
 
  Servings: 8
  
  DIRECTIONS: Torte: Melt broken chocolate in double boiler, stirring
  constantly, or microwave on medium for about 3 minutes. Set aside. In the
  small mixer bowl, cream butter, gradually adding 1/2 cup of the sugar; mix
  until very fluffy. Add egg yolks, liqueur and vanilla; beat until creamy.
  Transfer to larger bowl. Fold melted chocolate into creamed mixture. Use a
  food processor or blender to chop pecans to a coarse powder. Combine nuts
  with crumbs and fold into chocolate mixture. Beat egg whites with salt,
  gradually adding remaining 1/4 cup sugar; beat until soft peaks form. Stir
  1/4 of egg whites into chocolate mixture; fold in remaining egg whites.
  Pour batter into a buttered 9" springform pan lined with waxed paper. Bake
  at 350-F on bottom rack for 45-50 minutes or until center is firm. Cool on
  rack. Cake will sink slightly in the center. Remove pan and liner. Top with
  Chocolate Ganache Glaze and Grand Marnier Whipped Cream Decoration.
  
  Chocolate Ganache Glaze: Finely chop chocolate. Heat cream until hot. On
  very low heat add chocolate, stirring until smooth and thick. Remove from
  heat. Stir in liqueur. Turn torte, top side down, onto serving plate.
  Arrange strips of waxed paper under cake edge to catch excess glaze. Pour
  glaze over top and sides of cake. After a short time, run excess glaze up
  sides of cake. Cover sides of cake with nuts. Remove waxed paper strips.
  Chill cake while preparing topping.
  
  Grand Marnier Whipped Cream Decoration: Whip cream with sugar and liqueur
  until it holds a shape. Do not overbeat. Pipe rosettes or form a ring of
  whipped cream around top of chocolate glazed torte. With a sharp knife cut
  peel from orange. Slice into circles; cut into quarters. Place oranges
  around cake on top of whipped cream. If preferred, sprinkle grated orange
  rind over whipped cream. Cake should be stored in a cool place until
  served.
  
  Source: Recipes from Ghirardelli Chocolate Company of San Francisco
  
  From: Sallie Austin
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Grandma's Chocolate Layer Cake
 Categories: Cakes, Chocolate, Desserts
      Yield: 2 servings
 
  2 1/4 c  Sifted Unbleached Flour             2 lg Eggs
      1 ts Baking Powder                       1 ts Vanilla
    1/2 ts Baking Soda                         2 oz Unsweetened Chocolate,
    1/2 ts Salt                                     -Melted And Cooled (2 Sqrs)
    3/4 c  Butter Or Regular Margarine         1 c  Cold Water
  1 1/2 c  Sugar                                    Dark Chocolate Icing (Below)
 
  Yield: 12 Servings
  
  Sift the flour, baking powder, baking soda, and salt togher in a small bowl
  and set aside.
  
  Cream the butter and sugar together, in a 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 and cooled
  chocolate.
  
  Add the dry ingredients alternately with the water to the creamed mixture,
  beating well after each addition.  Pour the batter into 2 greased and waxed
  paper-lined 9-inch round cake pans.
  
  Bake in a preheated 350 degree F. oven for 30 minutes or until the cake
  tests done.  Cool in the pans on racks for 10 minutes.  Remove from the
  pans and finish cooling.
  
  Place one cake layer on a serving plate upside down (slicing the top off in
  needed to level the cake) and frost the top.  Place the second layer on top
  of the first right side up (again slicing the top if needed to square the
  cake up) and use the remaining frosting to frost the sides and top. Use the
  following icing or one of your choice.
  
  DARK CHOCOLATE ICING:
  
  Melt 3 ozs (3 squares) of unsweetened chocolate over hot water and cool to
  room temperature.  Combine 1/2 cup of butter or regular margarine, cooled
  chocolate, 3 egg yolks in a mixing bowl.  Beat with an electric mixer, set
  on medium speed, until well blended. Gradually beat in 1 pound (1 box) of
  sifted confectioners' sugar and 1/4 cup hot water. Beat in 1 tsp vanilla
  and beat until smooth.
  
  From Farm Journal's Choice Chocolate Recipes by Elise W. Manning Copyright
  1978
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Great Chocolate Cake and Strawberry Shortcake Variation
 Categories: Cakes, Chocolate, Desserts
      Yield: 8 servings
 
---------------------------------BASIC CAKE---------------------------------
      1 c  Ghirardelli Unsweetened         2 1/3 c  Unsifted cake flour
           -Cocoa                              2 ts Baking soda
      2 c  Boiling water                     1/2 ts Baking powder
      1 c  Melted butter                     1/2 ts Salt
  2 1/2 c  Sugar                                    Additional- for Great
      4    Eggs                                     -Strawberry Chocolate
      2 ts Vanilla                       

---------------------------------SHORTCAKE---------------------------------
      1 c  Heavy whipping cream                     Strawberries
      2 tb Powdered sugar                      2 oz Ghirardelli Semi-Sweet
    1/2 ts Vanilla                                  -Chocolate
 
  DIRECTIONS: Mix cocoa with boiling water, stirring with wire whip until
  smooth. Cool in refrigerator while preparing other ingredients. In large
  mixer bowl, beat butter with sugar, eggs, and vanilla on high speed 5
  minutes. Sift flour with baking soda, baking powder and salt. On low speed,
  add dry ingredients alternately with cocoa and liquid, starting and ending
  with flour. (Do not overbeat.) Divide batter into 2 round pans (9 x 1 1/2")
  lined with buttered waxed paper. Bake at 350-F for 30 to 35 minutes or
  until cake tests dry with a toothpick. Cool in pans for 10 minutes; remove
  cake and cool on racks. Use 1 layer of cake for Great Strawberry Chocolate
  Shortcake dessert. The second layer may be frozen for other great chocolate
  desserts- or the 2 layers may be frosted together.
  
  For shortcake: Whip cream with powdered sugar and vanilla. Spread over top
  of 1 layer of cake. Arrange fresh strawberries on top. Melt chocolate and
  drizzle over berries. Chill to firm chocolate. Makes 8 servings.
  
  Source: Recipes from Ghirardelli Chocolate Company of San Francisco
  
  From: Sallie Austin
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Gypsy John
 Categories: Cakes, Chocolate, Desserts
      Yield: 6 servings
 
      1 c  Cake flour                               -baking chocolate
    1/4 c  Unsweetened cocoa                   2 c  Heavy cream
      1 ts Baking powder                       2 tb Rum
    1/4 ts Salt                                     Icing:
      3 lg Eggs                              1/4 c  Light corn syrup
      1 c  Sugar                               2 tb Hot water
    1/3 c  Water                               2 tb Butter
      1 ts Vanilla                             1 pk (6 oz) semisweet chocolate
           Filling:                                 -bits
     10 oz (10 squares) semisweet         
 
  Cake:
  
  Preheat oven to 375 degrees F.  Line jelly roll pan with waxed paper;
  grease.
  
  Sift flour, cocoa, baking powder and salt together twice; set aside. Place
  eggs in small mixing bowl.  Beat with electric mixer 5 minutes or until
  thick and lemon-colored.  Slowly beat in sugar, a tbsp at a time. Mixture
  will become very thick.  Transfer to large mixing bowl. Beat in water and
  vanilla.  Slowly add flour mixture; beat until smooth. Pour into prepared
  pan, spreading evenly to corners.  Bake 12 to 15 minutes, or until cake
  tests done. Loosen from pan.  Turn out on rack; remove waxed paper. Invert;
  cool completely.
  
  Combine baking chocolate, broken into pieces, and cream in heavy saucepan.
  Heat slowly; stirring constantly, until chocolate melts. Transfer to
  medium-sized mixing bowl.  Stir in rum; chill 1 to 2 hours. Beat with
  electric mixer until stiff and thick.  Cut cake in half crosswise. Place 1
  piece of cake on small cookie sheet.  Top with chocolate filling; spread to
  form even layer 1-1/2 inches thick. Top with remaining cake layer. Chill at
  least 1 hour.
  
  Prepare frosting.  Combine corn syrup, water and butter in small saucepan.
  Bring to boil; cook until butter melts.  Remove from heat. Add chocolate
  bits; stir until chocolate melts.  Cool at room temperature. Spread over
  top of cake.  Chill until frosting sets.
  
  Cut cake into 12 squares; arrange on decorative plate.
  
  Source:  Whitman's Chocolate Cookbook  ISBN 0-517-64157-7 Posted by: Kim
  Smith 116/35
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Harrow Road Cafe Chocolate Pound Cake
 Categories: Cakes, Chocolate, Desserts
      Yield: 6 servings
 
      3 c  Flour                               1 c  Butter, melted
      3 c  Sugar                           1 1/2 c  Milk
      1 c  Cocoa                               3 ts Vanilla
      3 ts Baking powder                       3    Eggs
    1/8 ts Salt                              1/4 c  Cream, light
 
  Sift all the dry ingredients together. Make a well in center. Add the
  butter, milk and vanilla. Beat 5 minutes. Add the eggs, one at a time,
  alternating the cream, beat well after each addition. Pour the batter into
  a greased and floured 10-inch tube pan. Bake in a 325 degree (F) oven for 1
  1/4 hours. Cool on a rack and the remove from the pan.
  
  Source: America's Country Bed and Breakfast Inn Cookbook Originally posted
  by: Dale Lovell Posted by: Kim Smith, cooking echo, August 7, 1991
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Heath Bar Cake (Plain Jane)
 Categories: Cakes, Chocolate, Desserts
      Yield: 9 servings
 
      2 c  Flour                               9    Heath Bars
      1 c  Brown sugar                         1 ts Baking soda
    1/2 c  Sugar                               1 c  Buttermilk
    1/2 c  Butter                              1    Egg
  1 1/4 c  Nuts, chopped                       1 ts Vanilla
      1 c  Chocolate chips                
 
  Calories     per serving:             Number of Servings:   9 Fat grams per
  serving:              Approx. Cook Time: 0:35 Cholesterol per serving:
  Marks:
  
  *DIRECTIONS*
  
  Preheat oven to 350.  Mix flour and sugars in a large bowl.  Cut in butter
  until as fine as cornmeal.  Set aside 1/2 of mixture for topping.
  
  Coarsely chop 7 Heath Bars.  Add them to remaining flour mixture, along
  with 1 cup chopped nuts, and chocolate chips.  Add baking soda to
  buttermilk and stir into mixture.  Add egg and vanilla, stirring well.
  
  Pour mixture into a prepared, greased and floured 9" x 13" pan. Coarsely
  chop remaining 2 Heath Bars.  Add to reserved crumb mixture along with
  remaining chopped nuts.  Sprinkle over batter.
  
  Bake at 350 degrees for 35 minutes.  Cool before serving
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Hershey Bar Cake
 Categories: Cakes, Chocolate, Desserts
      Yield: 1 servings
 
      8    Plain Hershey bars              3 1/2 c  Flour
 15 1/2 oz Hershey syrup                       1 c  Buttermilk
      2 c  Sugar                             1/2 ts Soda
      2    Sticks oleo                         1 c  Chopped pecans
      4    Eggs                                1 ts Vanilla
 
  Melt bars and syrup together. Cream butter and sugar. Add eggs one at a
  time. Beat well. Add cooled chocolate and mix well. Add flour and
  buttermilk alternately. Add pecans and vanilla last. Bake in tube pan 1 1/4
  hours at 350ø. CHOW DOWN!
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Hershey Cake
 Categories: Chocolate, Cakes, Desserts
      Yield: 6 servings
 
     10 oz Plain Hershey bars                       -Syrup
    1/2 ts Soda                                4    Eggs
      1 c  Margarine or butter                 2 ts Vanilla
      1 c  Buttermilk                      2 1/2 c  Flour
      2 c  Sugar                           2 1/2 c  Chopped nuts
      5    1/2 oz can Hershey Chocolate      1/4 ts Salt
 
  Melt Hershey bars in double boiler. Cream margarine and sugar. Add melted
  Hershey bars. Add eggs, one at a time, beating well after each addition.
  Sift together flour, salt, and soda and add alternately with buttermilk.
  Add chocolate syrup, vanilla and nuts. Bake in greased and floured tube pan
  at 325 degrees for 1 1/2 hours.
  
  Recipe by: Mrs. Frank Duke Found in: River Road Recipes II Shared by: Scott
  Ward
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Hershey Light Chocolate Cake
 Categories: Chocolate, Cakes, Desserts
      Yield: 12 servings
 
  1 1/4 c  Flour                               1 c  Sugar
    1/3 c  Hershey's Cocoa                     1 c  Skim Milk
      1 ts Baking Soda                         1 tb White Vinegar
      6 tb Extra Light Corn Oil Spread       1/2 ts Vanilla Extract
 
  Heat oven to 350øF.  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 T Hershey's CoCoa and 1/2 t vanilla extract. Beat on
  high speed of mixer about 4 minutes or until soft peaks form.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Hershey's Light Chocolate Cake
 Categories: Cakes, Chocolate, Desserts
      Yield: 12 servings
 
  1 1/4 c  Flour                             1/3 c  Hershey's cocoa
      1 ts Baking soda                         6 tb Extra light corn oil spread
      1 c  Sugar                               1 c  Skim milk
      1 tb White vinegar                     1/2 ts 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: Holiday Ice Cream Cake
 Categories: Cakes, Ice cream, Entertain, Chocolate, Desserts
      Yield: 16 servings
 
      8 oz Semisweet chocolate,                     -ice cream
           -coarsely chopped                   9    Candy bars (50g)
    3/4 c  Whipping cream                     16    Chocolate sandwich cookies
      2 tb Corn syrup                               -(oreo)
      3    Containers (each 1 quart)         1/4 c  Slivered almonds, toasted
 
  Three shades of ice cream give a dramatic effect n a luscious and easy to
  make dessert that's great for kids of all ages. WE used
  chocolate,strawberry and vanilla, but why not choose your own favorite
  flavors? Add a variety of crispy, caramel, chocolate and peanut butter
  flavored candy bars.
  
  In top of double boiler over hot, not boiling, water, melt chocolate,cream
  and corn syrup, whicking until smooth; let cool. Let ice cream soften at
  room temperature for 30 minutes. Meanwhile, cover 10 inch cardboard circle
  with waxed paper and place in 11 inch springform pan. Chop candy bars and
  cookies. Spread 1 container of ice cream over bottom. Sprinkle with half of
  the candy bars and cookies. Drizzle with 1/2 cup of the sauce. Repeat
  layers. Spread third container of ice cream on top; drizzle with remaining
  sauce. Sprinkle with almonds. Freeze for at least 3 hours. (Cake can be
  removed from pan, wrapped well and frozen for up to one month.) Let soften
  in refrigerator for 30 minutes before serving. Makes 16-20 servings.
  
  Origin: Canadian Living, December 1991. Shared by: Sharon Stevens
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Honey Chocolate Cake
 Categories: Chocolate, Cakes, Desserts
      Yield: 1 servings
 
  2 1/2 c  Sifted Flour                      3/4 c  Honey
      1 ts Baking Powder                       1    Egg, Separated
      1 ts Baking Soda                         2 oz Chocolate, Melted
    1/2 ts Salt                              1/4 c  Water
    1/2 c  Shortening                        1/2 c  Sour Milk
    1/2 c  Sugar                               1 ts Vanilla
 
  Sift flour, baking powder, soda and salt together. Cream shortening with
  sugar and honey until fluffy. Add 1/2 cup dry ingredients and blend. Add
  beaten yolk and chocolate; beat thoroughly. Add dry ingredients and liquids
  alternately in small amounts, blending after each addition. Fold in stiffly
  beaten egg white. Bake in greased pan in moderate oven 350øF for 40 to 50
  minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Hot Fudge Sundae Cake
 Categories: Cakes, Chocolate, Desserts
      Yield: 6 servings
 
      1 c  Flour                             3/4 c  Sugar
      2 tb Cocoa                               2 ts Baking Powder
    1/4 ts Salt                              1/2 c  Milk
      2 tb Salad Oil                           1 ts Vanilla
      1 c  Chopped Nuts                        1 c  Brown Sugar
  1 3/4 c  Hottest Tap Water                        Ice Cream
 
  Heat oven to 350øF.  In an ungreased square pan, 9" X 9" X 2", stir
  together flour, sugar, cocoa, baking powder and salt.  Mix in milk, oil and
  vanilla with fork until smooth.  Stir in nuts.  Spread evenly in pan.
  Sprinkle with brown sugar and 1/4 cup cocoa.  Pour hot water over batter.
  Bake for 40 minutes.  Let stand for 15 minutes.  Spoon into dessert dishes
  or cut into squares.  Invert each square onto dessert plate. Top with ice
  cream and spoon sauce over each square.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Hot Fudge Pudding (Cake) with Sauce.
 Categories: Desserts, Cakes, Chocolate
      Yield: 4 servings
 
      1 c  Flour                             2/3 c  Milk
    1/3 c  Cocoa                                    *Sauce*
    3/4 c  Sugar                             3/4 c  Sugar
      2 ts Baking Powder                       3 tb Cocoa
    1/2 ts Salt                                2 tb Water
    1/4 c  Shortening                          2 c  HOT water
      1    Egg                            
 
  Servings:  4
  
  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 min. Serve with milk or cream (while warm)
  
  h.peagram
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Hyde Park Fudge Cake
 Categories: Chocolate, Cakes, Desserts
      Yield: 6 servings
 
  5 1/3 oz Bitter chocolate (bakery        2 3/4 c  Sugar
           -uses Guittard brand)           1 1/3 ts Baking soda
    2/3 c  Shortening                      1 1/3 ts Salt
  2 2/3    Eggs (this is right -- comes             Icing:
           -from conversion of recipe)*      3/4 c  Sugar
  1 1/3 c  Water                               6 tb Evaporated milk
    3/4 c  Sour milk                           3 oz Chocolate, unsweetened
  1 1/3 ts Vanilla                         1 1/2 ts Butter
      3 c  Flour                          
 
  *Whether home cooks throw in that extra 1/3 egg is up to them, but baker
  and Rio Grande store manager Janine Gwaltney believes it makes a
  difference.  "Too much egg and the cake falls in the center," she says.
  
  Grease a Bundt pan.  Dust with fine bread crumbs and chill.
  
  Preheat oven to 350 degrees.  Melt the chocolate with the shortening.
  
  Combine eggs, water, milk, and vanilla.  Blend well.  Mix flour, sugar,
  soda, and salt thoroughly. (If you don't, the flour will clump in the
  batter.) Gradually add dry ingredients to liquid ingredients, blending on
  low speed of mixer until just mixed, scraping bowl well. Pour into pan and
  bake until done, 50-65 minutes. Cool in the pan 30 minutes. Turn out on a
  cake rack and glaze with icing.
  
  Icing:  While cake is cooling, heat the sugar in the evaporated milk in the
  top of a double boiler until the sugar is dissolved. (The mixture will not
  feel grainy when rubbed between the fingers.) Melt butter and chocolate
  together.  Combine with chocolate mixture. You may add one to two tsp hot
  water to the icing to enhance the sheen. Pour icing over the cake.
  
  Texas French Bread bakery, Austin, TX
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Italian Celebration Cake
 Categories: Cakes, Chocolate, Desserts
      Yield: 2 servings
 
      1    Frozen family sized pound          15 oz Carton ricotta
           -cake, (16 oz) thawed             1/2 c  Mini chocolate chips
      3 tb Orange flavoured liqueur            3 tb Candied fruit
           -(can subst. orange juice)     
 
  Cocoa-Mocha Frosting (recipe follows)
  
  Slice top and end pieces off pound cake to form rectangle.  Slice crosswise
  to form three even layers.  Sprinkle top of each layer with liqueur or
  juice.  Put fine sieve over mdm bowl. Using rubber scraper, press Ricotta
  thru sieve.  Fold in canndied fruit and chocolate chips. Place bottom layer
  of cake on heavy duty foil. Spread evenly with half of cheese mixture. Top
  with 2 nd layer of cake, top with remaining cheese. Top with third layer,
  wrap tightly with foil, chill for two or three hours until well chilled.
  
  Cover top and sides with mocha frosting.  Cover and refrigerate.
  
  Cocoa-mocha Frosting:
  
  1/2 c butter, softened 3 Tbsp warm water 3 tsp powdered instant coffee 1/3
  c European style cocoa 1 1/2 c powdered sugar
  
  In sm mixer bowl, beat butter until creamy.  In sm c, mix coffee powder and
  warm water.  Mix cocoa and powdered sugar, add alternately to butter with
  the coffee mixture.  Beat until smooth and creamy. Frost top and sides of
  cake.  Makes about 2 c frosting.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Kahlua White Chocolate Valentine Cake
 Categories: Chocolate, Cakes, Desserts
      Yield: 6 servings
 
  1 3/4 c  Whipping cream                           -butter room temperature
  3 1/2 oz Chopped white chocolate             1 c  Sugar
    1/4 ts Vanilla                             1    Whole egg
           CAKE:                               1    Separated egg
      2 oz White chocolate                     6 tb Milk room temp
    1/2 c  Whipping cream                           KAHLUA SYRUP:
  1 1/3 c  Sifted cake flour                   3 tb Water
    1/2 ts Baking powder                       1 ts Instant coffee powder
           Salt                                1 ts Sugar
    1/4 c  (4 tablespoon) unsalted           1/4 c  Kahlua
 
  WHITE CHOCOLATE GANACHE:
  
  Prepare ganache before mixing and baking cake to allow it to chill.
  
  GANACHE: In large bowl of electric mixer, combine cream and chocolate. Set
  over simmering water until chocolate is melted. Stir until smooth.
  Refrigerate at least 4-5 hours, stirring occasionally, until very thick.
  Add vanilla and beat until stiff.
  
  CAKE: In small bowl set over simmering water, melt chocolate and cream
  together. Stir until smooth. Set aside to cool completely. In large bowl of
  electric mixer, beat batter until fluffy. Gradually beat in 3/4 cup sugar.
  Beat in whole egg and egg yolk until smooth. Stir in cooled chocolate.
  Alternately stir in dry ingredients and milk, beginning and ending with dry
  ingredients and blending thoroughly after each addition. In small bowl,
  whisk egg white with dash of salt until soft peaks form. Whisk in remaining
  1/4 cup sugar, beating until very thick and glossy and mixture falls from
  whisk in heavy ribbon. Gently fold egg white into batter. Pour batter into
  8 or 9 inch heart shaped cake pan which has been lined with butter and
  floured waxed paper. Bake on center shelf of oven at 350 degrees about 40
  minutes or until wooden pick inserted in center comes out clean. Cool in
  pan 10 minutes. Turn out of pan, if necessary, first trim any excess crust
  away from pan rim, and carefully peel away paper. Cool completely. Transfer
  cake to serving plate. Using wood pick, poke holes about 1 inch deep and at
  about 1 inch intervals in top of cake. Frost with white chocolate ganache.
  
  KAHLUA SYRUP: In small saucepan, combine water, coffee powder and sugar.
  Stir over low heat to dissolve coffee and sugar. Bring to boil and pour
  into small bowl. Add kahlua and stir to blend. Cool.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Luxe Layer Extravaganza
 Categories: Cakes, Chocolate, Desserts
      Yield: 8 servings
 
    1/2 c  Boiling water                     1/2 c  Granulated sugar
    1/2 c  Unsweetened cocoa powder          1/4 c  Water
    2/3 c  Buttermilk                          1 c  Heavy cream
  1 2/3 c  All-purpose flour                   2 tb 10 X (confectioners') sugar
      1 ts Baking soda                         1 ts Vanilla
    1/2 ts Baking powder                       4    Egg whites
    1/4 ts Salt                              1/8 ts Cream of tartar
    1/2 c  Butter, softened (1 stick)          1 c  Raspberries
  1 1/3 c  Granulated sugar                    1 ts Grenadine
      3    Eggs                                     Garnish (Optional): whipped
      1 ts Vanilla                                  -cream, orange zest,
           RASPBERRY FILLING:                       Fresh raspberries
 
  CHOCOLATE CAKE:
  
  PREPARE THE CAKE:  Grease a 15 x 10 x 1-inch baking pan.  Line with waxed
  paper.  Grease the waxed paper.  Preheat the oven to moderate (350F).
  
  Pour the boiling water over the cocoa powder in a medium-size bowl; stir to
  dissolve the cocoa.  Stir in the buttermilk; the mixture should be cool.
  Sift the flour, baking soda, baking powder, and salt onto a sheet of waxed
  paper.
  
  Beat the butter and sugar in a large bowl with an electric mixer at medium
  speed until light and fluffy.  Add the eggs, one at a time, beating after
  each addition.  Add the vanilla.  Beat the dry ingredients into the butter
  mixture, alternating with the cocoa mixture, beginning and ending with the
  dry ingredients.  Pour into the prepared pan.
  
  Bake for 20 minutes or until the center springs back when lightly pressed.
  Cool the cake in the pan on a large wire rack for 10 minutes. Turn the cake
  out onto the rack to cool completely.  Remove the waxed paper.
  
  PREPARE THE FILLING:  Heat the granulated sugar and water to boiling in a
  very small saucepan over medium heat, stirring to dissolve the sugar. Boil
  until the temperature registers 240 F on a candy thermometer, about 10
  minutes.
  
  Meanwhile, beat the heavy cream, 10 X sugar, and vanilla in a small bowl
  until stiff.  Cover and refrigerate.
  
  Using clean beaters, beat together the egg whites and cream of tartar in a
  large bowl until soft peaks form.  Slowly beat the hot syrup into the egg
  whites, beating until the meringue forms stiff peaks and is cool.
  
  Place the raspberries in a blender or food processor.  Whirl for about 5
  seconds to puree.  Fold the raspberries and grenadine into the whipped
  cream.  Gently fold the meringue into the raspberry cream. Set aside.
  
  ASSEMBLE THE CAKE:  Cut the cake crosswise into three equal rectangles (5 x
  10 inches).  Place one rectangle on a serving platter. Top with 2 cups of
  the filling.  Repeat two more times, ending with a layer of raspberry
  cream.  Garnish with whipped cream, orange zest, or fresh raspberries, if
  you wish.
  
  Makes 8 servings.
  
  Nutrient Value per Serving: 529 Calories, 9 g Protein, 26 g fat, 68 g
  Carbohydrate, 399 mg sodium, 152 mg Cholesterol.
  
  Exchanges: 1 1/4 starch/bread, 1 1/3 fruit, 3/4 lean meat, 4 1/2 fat.
  
  [FAMILY CIRCLE; 2/1/91]
  
  Posted by Fred Peters.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Martha Washington Devil's Food Cake
 Categories: Cakes, Chocolate, Desserts
      Yield: 6 servings
 
      4    Squares (1 oz) of                   1 ts Baking soda
           -unsweetened chocolate              1 ts Salt
      2 c  Sugar                             3/4 c  Butter or margarine
  1 1/2 c  Buttermilk                          3    Eggs
      2 c  Flour                               1 ts Vanilla.
  1 1/2 ts Baking powder                  
 
  Martha Washington Devil's Food Cake (from Baker's Book of Chocolate Riches)
  
  Melt  chocolate  in a saucepan over a very low  heat,  stirring constantly
  until smooth.  Add 1/2 cup of the sugar and 1/2  cup of the buttermilk.
  Stir until well blended.  Cool  thoroughly. Mik flour, baking powder, soda
  and salt.  Cream  butter,  and gradualy beat in the remaining 1 1/2 cups
  sugar.   Continue beating until light and fluffy. Add eggs, one at a time,
  beating  thoroughly after each. Blend in about one-fourth of the flour
  mixture,  then  add the chocolate & vanilla. Alternately add the remaining
  flour and buttermilk, beating after each addition until smooth.
  
  Pour  into two 9 inch greased & floured pans, and bake  at  350 for about
  40 minutes.
  
  I  used a cream cheese frosting on the outside and  filled  the space
  between the layers with the chocolate frosting recipe  on the Hershey's
  cocoa box.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Martha Washington's Devil's Food
 Categories: Cakes, Chocolate, Desserts
      Yield: 1 servings
 
      4 oz Unsweetened Chocolate             1/2 ts Salt
      1 c  Sugar                             1/2 c  Butter or shortening
    1/2 c  Buttermilk or sour milk           3/4 c  Sugar
    1/2 c  Cake Flour; sifted                  3    Eggs; well beaten
  1 1/2 ts Baking Powder                       1 c  Buttermilk or sour milk
    3/4 ts Soda                                1 ts Vanilla
 
  Melt chocolate over boiling water; add 1 cup sugar and 1/2 cup buttermilk
  and stir over boiling water until sugar is dissolved. Cool. Sift flour
  once, measure, add baking powder, soda, and salt and sift together three
  times. Cream butter thoroughly add 3/4 cup sugar gradually, and cream
  together until light and fluffy. Add eggs and beat well. Add about 1/4 of
  flour mixture, mix thoroughly; add chocolate mixture and blend. Add
  remaining flour, alternately with buttermilk, a small amount at a time;
  beat very thoroughly after each addition. Add vanilla. Bake in greased
  15x9x2- inch pan, in a moderate oven ( 35O degrees F.) 30 minutes, or until
  cake is done. When cold, trim edges, cut in half crosswise, and put
  together as a two-layer cake, matching edges carefully. Spread tops and
  sides with Martha Washington's Fudge Frosting (See recipe). Or add chopped
  nut meats to part of frosting and use as filling. This recipe has been
  adapted to modern measurements from Marthas Washington's own recipe. It is
  an excellent choice for February parties or for any occasion where a deluxe
  cake is desired.
  
  Kate Smith Collection, (as adapted from Martha Washington's recipe)
  Published 1940 by General Foods Corp. (Courtesy of Barb Day)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Mayonnaise Chocolate Cake
 Categories: Cakes, Chocolate, Desserts
      Yield: 16 servings
 
------------------------------------CAKE------------------------------------
      3 c  Flour, Unbleached, Sifted       1 1/2 c  Mayonnaise Or Salad Dressing
    1/3 c  Cocoa, Baking                   1 1/2 c  Sugar
      3 ts Baking Soda                     1 1/2 c  Cold Water
    1/2 ts Salt                            1 1/2 ts Vanilla Extract

-------------------------FLUFFY CHOCOLATE FROSTING-------------------------
      1 c  Brown Sugar, Packed               1/3 c  Chocolate Chips, Semi-Sweet
      3 tb Half And Half Or Light Cream      1/2 ts Vanilla Extract
      3 tb Butter Or Margarine            
 
  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: Mayonnaise Cake
 Categories: Cakes, Chocolate, Desserts
      Yield: 6 servings
 
      2 c  Flour                                    Add:
      1 c  Sugar                               1 c  Mayonnaise
      4 tb Cocoa                               1 ts Vanilla
    1/2 ts Salt                                1 c  Water
      2 ts Baking soda                    
 
  Mix together:
  
  Bake at 250 degrees for 20-30 minutes.  Easy and moist!
  
  The recipe didn't say what size pan but you can use your own judgement on
  that.  This was from a book compiled by the Women's Guild of Faith Lutheran
  Church in Plano, TX.
  
  Grace
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Mexican Chocolate Cake
 Categories: Cakes, Chocolate, Desserts
      Yield: 6 servings
 
     12 oz Semi sweet chocolate. melted             -temperature)
      4    Eggs separated (room              3/4 c  Ground almonds
           -temperature)                     1/4 c  Clour
    3/4 c  Sugar                             1/4 c  Kahlua
      1 c  Mayonnaise (room               
 
  From: SF Examiner Posted by: Emily Jorge, COOKING echo
  
  Mexican Chocolate Cake
  
  Confectioners' Sugar
  
  Line the bottom of a 9 inch springform pan with waxed paper. Lightly grease
  the wased paper and side of pan.  Melt the chocolate and cool to room
  temperature.  In a large bowl, with mixer at high speed, beat the egg
  yolks.  Graduly add sugar and beat until light about 4 minutes. Add
  mayonnaise and beat for 1 minute longer. Stir in the ground almonds and
  flour until blended. Stir in Kahlus. In a medium bowl, using clean beater,
  beat egg whites until stiff and fold into the batter. Pour mixture into the
  prepared pan.  Bake at 350 for 55 min. or until firm.
  
  Cool the cake in the pan on a wir rack for 10 minutes.  Remove the side of
  the pan and cool the cake 30 minutes longer. Invert onto a wire rack and
  remove bottom of pan and waxed paper.  Cool completely. Sprinkle with
  confectionr's sugar you might try using a geometric patter made from paper
  to create an interesting design instead of the old doilie trick. Hope this
  is it. Emily Jorge
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Mile High Chocolate Cake
 Categories: Cakes, Chocolate, Desserts
      Yield: 16 servings
 
    1/2 c  Cocoa, Baking                       2 lg Eggs
    1/2 c  Hot Water                           2 ts Vanilla Extract
      2 ts Baking Soda                     2 1/2 c  Flour, Unbleached, Sifted
    1/2 c  Vegetable Shortening                1 c  Buttermilk
      2 c  Sugar                         

-------------------------------COCOA FROSTING-------------------------------
    1/2 c  Butter Or Regular Margarine         1 ts Vanilla Extract
      1 oz Baking Chocolate                    1 ts Lemon Juice
      1 lb Confectioners' Sugar, Sifted        3 tb Milk
      1 lg Egg White                      
 
  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: Milky Way Cake (Plain Jane)
 Categories: Cakes, Chocolate, Desserts
      Yield: 8 servings
 
      6    Milky Way Bars                    1/2 ts Baking Soda
      1 c  Butter, sweet                   1 1/4 c  Buttermilk
      2 c  Sugar                               1 ts Vanilla
      4    Egg                                 1 c  Nuts, chopped
  2 1/2 c  Flour                          
 
  Calories     per serving:             Number of Servings:   8 Fat grams per
  serving:              Approx. Cook Time: 1:20 Cholesterol per serving:
  Marks:
  
  *DIRECTIONS*
  
  Melt candy bars and 1/2 cup butter in a saucepan over very low heat. Set
  aside.  Preheat oven to 350 detgrees.
  
  Beat sugar and remaining butter until fluffy.  Add eggs, one at a time,
  beating well after each addition.  Add flour and baking soda alternately
  with buttermilk, stirring until smooth.  Add candy mixture, stirring well.
  Stir in vanilla and nuts (nuts are optional). Pour into greased, floured
  bundt pan.
  
  Bake at 350 degrees for 1 hour and 15 to 25 minutes.  Test with toothpick.
  Cool in pan on wire rack for 20 minutes and remove from pan.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Milky Way Wonder Cake
 Categories: Cakes, Chocolate, Desserts
      Yield: 6 servings
 
      6    Regular-size (or 13                 4    Eggs
           -individual-size) Milky Way     2 1/2 c  All-purpose flour
           -candy bars                       1/2 ts Baking soda
      2    Sticks (1 cup) butter or        1 1/4 c  Buttermilk
           -margarine                          1 ts Vanilla
      2 c  Sugar                               1 c  Chopped nuts
 
  In heavy saucepan over low heat, melt candy bars with 1 stick of the
  butter, stirring frequently until smooth. Remove from heat and allow to
  cool.
  
  Beat remaining stick of butter and sugar until light and fluffy. Add eggs
  one at a time, mixing well after each addition. Stir together flour and
  baking soda and add to butter alternately with buttermilk, mixing just
  until dry ingredients are moistened. Blend in cooled Milky Way mixture,
  vanilla and nuts.
  
  Turn into greased and floured Bundt pan or 10-inch tube pan. Bake in 350 F.
  oven 1 hour and 20 minutes, or until top springs back when touched lightly
  and wooden pick inserted in center comes out clean. (Top will be quite
  dark.)
  
  Cool 10 minutes before removing from pan and cooling on wire rack.
  
  From: Steve Herrick Source: [Best Recipes - July/August 1991]
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Miracle Whip Cake
 Categories: Cakes, Chocolate, Desserts
      Yield: 6 servings
 
      2 c  Flour                               1 c  Sugar
      3 tb Cocoa                             1/2 ts Salt
 
  Sift above together 3 times. Put in mixing bowl and make a well in the
  middle.  Put one cup of Miracle Whip Salad Dressing and 3/4 cup of boiling
  water to which has been added 1 1/2 tsp. of soda and 1 tsp. vanilla into
  the well you have made in flour.  Mix well by hand. Bake in greased and
  floured layer cake pans (two 8-inch) or large glass pan. Bake at 350
  degrees about 35 to 40 minutes, or until cake springs back when tested.
  
  From a cookbook from Zion Lutheran Church, Prairie Village, Kansas
  
  Grace
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Moist Chocolate Cake
 Categories: Chocolate, Cakes, Desserts
      Yield: 6 servings
 
      2 c  Flour                                    Minutes.  Add eggs and
      1 ts Salt                                     -vanilla; beat 2 more
      1 ts Baking powder                            -minutes (batter
      2 ts Baking soda                              Will be thin).  Pour into 2
    3/4 c  Unsweetened cocoa                        -greased and floured 9" cake
      2 c  Sugar                                    Pans.  Bake at 325 degrees
      1 c  Oil                                      -for 25-30 minutes.  Cool
      1 c  Hot coffee                               -cakes
      1 c  Milk                               15    Minutes before removing from
      2    Eggs                                     -pans. Cool on wire racks.
      1 ts Vanilla extract                          Meanwhile, for icing,
           Favorite Icing:                          -combine the milk and flour
      1 c  Milk                                     -in a
      5 tb Flour                                    Saucepan; cook until thick.
    1/2 c  Butter, softened                         -Cover and refrigerate.  In
    1/2 c  Shortening                               -a
      1 c  Sugar                                    Mixing bowl, beat butter,
      1 ts Vanilla extract                          -shortening, sugar and
           For cake, sift together dry              -vanilla
           -ingredients in a mixing                 Until creamy.  Add chilled
           -bowl.                                   -milk/flour mixture and beat
           Add oil, coffee and milk;                -for
           -mix at medium speed for 2         10    Minutes. Frost cooled cake.
 
  Cake:
  
  From:  "Taste of Home" Magazine Posted by: Debbie Carlson - Cooking Echo
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Mom's Hot Fudge Pudding (Cake) with Sauce.
 Categories: Cakes, Chocolate, Sauces, Desserts
      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 350øF.  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: No-Fat Chocolate Cake (Shelley Rodgers)
 Categories: Cakes, Chocolate, Low-cal, Desserts
      Yield: 6 servings
 
      1 c  Sifted cake flour                   6 lg Egg whites
    1/3 c  Unsweetened cocoa               1 1/3 c  Firmly packed brown sugar
      1 ts Baking soda                         1 c  Unflavored non-fat yogurt
      1 ts Baking powder                       1 ts Vanilla
 
  Deceptively rich tasting, this cake is less than meets the eye. It packs in
  flavor without fat.  Whipped egg whites and non-fat yogurt lighten up this
  version of the classic chocolate cake.
  
  Powdered sugar (for sifting on top when finished)
  
  Preheat oven to 350 degrees.  Mix flour, cocoa, baking soda and baking
  powder.  In a lg bowl, beat whites, brown sugar yogurt and vanilla until
  well blended. Stir in flour mixture and beat until evenly moistened.
  
  Pour batter into a nonstick 8-inch square pan (or coat an
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Old World Chocolate Cake
 Categories: Cakes, Chocolate, Desserts
      Yield: 12 servings
 
  1 1/2 c  Cake Flour, Sifted                3/4 ts Salt
  1 1/4 c  Sugar                             2/3 c  Vegetable Shortening
    1/3 c  Cocoa, Baking                       1 c  Buttermilk
      1 tb Instant Coffee                      1 ts Vanilla Extract
  1 1/3 ts Baking Soda                         2 lg Eggs

--------------------------SWEETENED WHIPPED CREAM--------------------------
      1 c  Heavy Whipping Cream                1 ts Vanilla Extract
      2 tb Sugar                          
 
  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: One-Bowl Buttercream Frosting
 Categories: Cakes, Chocolate, Toppings, Desserts
      Yield: 2 servings
 
----------------------------COCOA FOR FROSTINGS----------------------------
    1/3 c  For Light Flavor                  3/4 c  For Dark Flavor
    1/2 c  For Medium Flavor             

----------------------------------FROSTING----------------------------------
      6 tb Butter Or Margarine;              1/3 c  Milk
           -Softened                           1 ts Vanilla Extract
  2 2/3 c  Confectioners' Sugar           
 
  Cream the butter in a small mixing bowl.  Blend in the cocoa and
  confectioners' sugar, alternately with the milk, and continue to beat until
  a spreading consistency is reached.  Additional milk may be needed. Blend
  in the vanilla.
  
  Yield: About 2 Cups Of Frosting
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Orange-Almond Sour Cream Cake with Chocolate Chips
 Categories: Cakes, Chocolate, Desserts
      Yield: 8 servings
 
    1/3 c  Chocolate mini-morsels OR 2              -ounces)
           -ounces semisweet                   1 tb Grated zest from 1 medium
           Chocolate cut into small                 -orange
           -pieces                            11 tb Unsalted butter, softened
    1/2 ts Orange-flavored liqueur                  * NOTE: The orange flower
      1 ts PLUS 1 2/3 cups sifted cake              -water, which is used to
           -flour                                   -flavor
      2    Eggs                                     The batter, is distilled
    2/3 c  Sour cream                               -fromn orange blossoms
      1 ts Orange flower water * OR                 And can be purchased at
           -vanilla extract                         -liquor stores, pharmacies
    2/3 c  Sugar                                    And Middle Eastern or Indian
      1 ts Baking powder                            -food narkets.
    1/2 ts Baking soda                              ORANGE SYRUP
    1/2 ts Salt                              1/3 c  Sugar
    1/3 c  Unblanched sliced almonds,          3 tb Orange juice
           -toasted, cooled                  1/4 c  Orange-flavored liqueur
           And ground fine (1 1/4         
 
  For the cake:  Grease and flour a 6-cup fluted tube pan and set aside. Mix
  the chocolate chips and liqueur in a small bowl.  Add 1 tablespoon of flour
  and toss to coat the chips.  Set aside. Beat the eggs, 3 tablespoons of the
  sour cream, and the orange flower water in a medium bowl; set aside. Mix
  the next six ingredients plus the remaining 1 2/3 cups of flour in a large
  bowl at very low speed. Add the butter and remaining sour cream; beat at
  low speed until the dry ingredients are moistened. Beat a t medium speed
  for 1 1/2 minutes to aerate and develop the cake's structure. Gradually
  beat in the egg mixture, one-third at a time, scraping down the sides of
  the bowl as it becomes necessary. Stir in the chocolate chip mixture.
  Adjust the oven rack to middle position and heat the oven to 350F. Pour the
  batter into the prepared pan and smooth the surface with a spatula. Bake
  until a cake tester inserted in the center comes out clean and the center
  springs back when touched, 40 to 45 minutes. Transfer the cake in its pan
  to a wire rack.  Prick the entire cake top with a toothpick. For the syrup:
  Put the sugar, orange juice, and orange-flavored liqueur in a small
  saucepan.  Bring to a boil and simmer until the sugar dissolves, about 1
  minute. Brush the top of the cake with half the syrup. Cool the cake in the
  pan for 10 minutes. Remove the cake from the pan and place, rounded side
  up, on a cake plate. Brush cake surface with the remaining syrup; cool
  completely.  (Can wrap and store at room temperature up to 3 days,
  refrigerate up to 7 days, or freeze up to 2 months.) To serve: (Bring the
  cake to room temperature.)  Cut cake in slices and serve.
  
  Makes 8 servings.
  
  [ COOKS Magazine; October 1989 ]
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Oreo Cookie Tube Cake
 Categories: Cakes, Chocolate, Desserts
      Yield: 1 servings
 
     25    Cream filled sandwich cookie    2 1/2 ts Baking powder
      3 c  Flour                               1 ts Salt
  1 1/2 c  Sugar                               1 ts Vanilla
  1 1/4 c  Milk                                4    Large eggs
      1 c  Shortening                    

------------------------------CHOCOLATE GLAZE------------------------------
      6 oz Pk semi-sweet choco-chips           1 tb Milk
      3 tb Shortening                          1 tb Corn syrup
 
  Preheat oven to 350 F. Grease and flour 9" fluted tube pan. Cut each cookie
  into quarters. In large bowl, with mixer at low speed,beat flour and
  remaining ingredeints except cookies and chocolate glaze until blended.
  Increase speed to high, beat 2 minutes, scraping bowl. Sppon about 3/4 cup
  batter into pan. Gently stir cut-up cookies into remaining batter and spoon
  into same pan. Bake 50 minutes or until cake springs back when lightly
  touched with finger ( toothpick test won't work). Cool cake in pan on wire
  rack 10 minutes;remove from pan; cool on rack. When cake is cooled, prepare
  chocolate galze. In 1 quart saucepan over low heat, heat chocolate chips,
  shortening, milk, cornsyrup, stirring until melted and smooth. Place rack
  with cake oven large plate to catch drips, then pour warm glaze over top
  and sides of cake. This cake freezes well, and is wonderful cold from the
  refrigerator.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Outstanding Chocolate Cake
 Categories: Cakes, Chocolate, Desserts
      Yield: 1 servings
 
      2 c  Sifted cake flour                   1 ts Vanilla
    1/2 ts Baking powder                       2 oz Unsweetened chocolate,
    1/8 ts Salt                                     -melted and cooled
    1/2 c  Butter or regular margarine         1 ts Baking soda
  1 1/2 c  Sugar                               1 c  Iced water
      2    Eggs                           
 
  This is a 45 year old recipe from Illinois that our Farm Journal tasting
  staff rated "fantastic." Tender crumbed, deep chocolate flavor, with an
  ultra creamy frosting that tastes like chocolate whipped cream.
  
  Whipped chocolate frosting (recipe follows) Sift together cake, baking
  powder and salt; set aside.  Cream together butter and sugar in mixing bowl
  until light and fluffy, using electric mixer at medium speed. Add eggs, one
  at a time, beating well after each addition. Blend in vanilla and cooled
  chocolate, mixing well.  Combine baking soda and iced water; stir until
  baking soda is dissolved.  Add dry ingredients alternately with iced water
  mixture to creamed mixture,beating well after each addition. Pour patter
  into greased 13x9x2 inch baking pan. Bake in 350F oven for 35 minutes or
  until cake tests done. Cool in pan on rack 10 minutes. Remove from pan.
  Cool on rack.  Frost sides and top of cake with whipped chocolate frosting.
  Cut in squares. Makes 16 servings. WHIPPED CHOCOLATE FROSTING Combine 2
  (1oz) squares unsweetened chocolate and 2 tbsp butter or regular margarine
  in small saucepan.  Heat over low heat until chocolate and butter are
  melted.  Cool slightly.  Combine cooled chocolate mixture, 1 cup sifted
  confectioners sugar, 1 egg, 1/8 tsp salt, 1/4 cup milk and 1 tsp vanilla in
  metal mixing bowl. Set bowl in another bowl filled with ice cubes and
  water. Beat with electric mixer at high speed until mixture becomes light
  and fluffy, and forms soft peaks, about 5 minutes. Origin: Farm Journal's
  Choice Chocolate Recipes Shared by: Sharon Stevens
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Passover Chocolate Sponge Cake
 Categories: Cakes, Chocolate, Desserts
      Yield: 6 servings
 
     12    Eggs, separated                          -orange
  1 1/2 c  Sugar                             1/2 lb Sweet chocolate, grated
      2 tb Cold water                        3/4 c  Matzo cake flour
           Juice and grated rind of 1     
 
  Preheat oven to 350^F.
  
  Beat egg yolks and sugar until light and fluffy (about 7 minutes). Add cold
  water, orange juice, orange rind, chocolate and cake flour. Gently fold in
  stiffly beaten egg whites.
  
  Pour into a 10-inch tube pan with removable insert.  Bake for 55 to 65
  minutes or until cake springs back when gently pressed. Cool completely,
  inverted on cake rack, before removing from pan.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Passover Dark Chocolate Nut Cake
 Categories: Cakes, Chocolate, Desserts
      Yield: 10 servings
 
     10    To 12 eggs                        1/4 c  Sugar
      3 oz Unsweetened chocolate                    DARK CHOCOLATE GLAZE:
    1/2 c  Semisweet chocolate pieces          1 c  Semisweet chocolate pieces
    2/3 c  Sugar                               1 ts Butter or margarine
      2 c  Very finely chopped almonds       1/2 ts Instant coffee crystals
           -or pecans                          1 tb Hot water
    3/4 ts Pure vanilla                        3 tb Dairy sour cream
    1/4 ts Almond extract                    1/4 ts Maple flavoring
 
  Servings: 10 to 15
  
  DIRECTIONS: Set a large mixer bowl in a sink filled with 2 inches of warm
  water. Separate eggs (you should have about 1 1/2 cups whites). Pour the
  whites into the warm mixer bowl and place yolks in a smaller mixer bowl (or
  let separated eggs stand, covered, at room temperature for 30 minutes).
  
  Meanwhile, in a small, heavy saucepan, partially melt unsweetened chocolate
  and semisweet chocolate pieces over low heat. Turn off heat and stir
  (chocolate will continue to melt).
  
  Cut a waxed paper liner for the bottom of a 10" tube pan, cutting it 1/2"
  wider than the pan and the center hole slightly larger than the tube.
  Grease pan thoroughly. Place liner in pan and grease liner.
  
  Beat egg yolks with an electric mixer on high speed for about 4 minutes or
  till they're thick and lemon colored. Add the 2/3 cup sugar, beating till
  very thick. Stir in the melted chocolate and chopped nuts.
  
  Thoroughly wash and dry beaters. Beat egg whites with vanilla and almond
  extract till foamy. Gradually add the 1/4 cup sugar to egg whites, beating
  till soft peaks form.
  
  Lighten egg yolk mixture with about 2 cups beaten egg whites. Add to the
  remaining egg white mixture and fold together to combine. Turn batter into
  prepared pan.
  
  Bake at 350-F for about 40 minutes or till top springs back when lightly
  touched. Run a knife around the edge of the pan and center to loosen. Cool
  in pan for 1 hour. Invert onto cake plate. Remove waxed paper.
  
  Prepare glaze; spread over top and sides of cake.
  
  Dark Chocolate Glaze: In a small heavy saucepan or skillet, melt chocolate
  over low heat. Remove from heat and stir in butter or margarine. In a small
  bowl, dissolve instant coffee in hot water. Stir in the sour cream and
  maple flavoring. Add sour cream mixture to chocolate, stirring till smooth
  and shiny. Makes 3/4 cup.
  
  Source: Midwest Living Magazine, April 1991
  
  From: Sallie Austin
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Peanut Butter-Fudge Marble Cake
 Categories: Cakes, Chocolate, Desserts
      Yield: 12 servings
 
      1 pk Fudge Marble Cake Mix; (            2 tb Vegetable Oil; Divided
           -18.25 to 19.75 Oz)                      Water
      3 lg Eggs                                1 c  Peanut Butter Chips; Reese's
    1/3 c  Vegetable Oil: PLUS            
 
  Preheat the oven to 350 degrees F.  Grease and flour two 8- or 9-inch round
  baking pans.  Prepare the cake batters according to the package directions
  using the eggs, 1/3 cup of oil and water. In the top of a double boiler,
  over hot NOT boiling water, melt the peanut butter chips with the remaining
  2 Tb of oil, stirring constantly, OR in a small microwave-safe bowl, place
  the chips and oil, then microwave on HIGH (100%) for 45 seconds, stirring
  if necessary.  If necessary, microwave on HIGH (100%) for an additional 15
  seconds or until melted and smooth when stirred. Gradually add the peanut
  butter to the vanilla batter, blending well. Pour the peanut butter batter
  into the prepared pans. Randomly place spoonfuls of the chocolate batter on
  top and swirl in as directed on the cake package. Bake for 30 to 40 minutes
  or until a wooden pick inserted in the center comes out clean. Cool 15
  minutes, in the pans, on a wire rack then remove from the pans and cool
  completely.  Frost as desired.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Perfect Chocolate Cake
 Categories: Cakes, Chocolate, Desserts
      Yield: 6 servings
 
      1 c  Cocoa                                    Whipped Cream Filling:
      2 c  Boiling water                       1 c  Whipping cream,
      1 c  Butter, softened                    1 ts Vanilla, and
  2 1/2 c  Sugar                             1/4 c  Sifted powdered sugar
      4    Eggs                                     Perfect Chocolate Frosting:
  2 3/4 c  Flour (I used cake flour and        1    (6 oz) package seme-sweet
           -suggest others do so also)              -chocolate morsels,
      2 ts Baking soda                       1/2 c  Half and half,
    1/2 ts Baking powder                     3/4 c  Butter
    1/2 ts Salt                            2 1/2 c  Sifted powdered sugar
  1 1/2 ts Vanilla                        
 
  This cake is from the December 1990 "Southern Living" article on the best
  recipes of the past 25 years.  We've tried it, and it is a stunner! First
  printed in December 1977, a recipe submitted by Dondee Gage Steves of San
  Antonio, Texas.
  
  Preheat oven to 350 degrees.  Grease and flour 3 9" round cake pans.
  
  Combine cocoa and boiling water, stir until smooth, then set aside.
  
  Cream butter, gradually add sugar, beating well at mdm speed of an electric
  mixer.  Add eggs, one at a time, beating well after each addition.
  
  Combine flour, soda, baking powder, and salt; add to creamed mixture
  alternating with cocoa mixture, beating at low speed of an electric mixer,
  beginning and ending with the flour mixture. Stir in the vanilla. Do not
  overbeat.
  
  Pour pans and ake 20 minutes or until a wooden pick inserted into the
  center comes out clean. Cool pans 10 minutes. Remove the cake from pans;
  cool completely.
  
  Spread filling between layers; spread frosting on top and sides. Chill
  until serving time.
  
  Filling: Beat whipping cream and vanilla until foamy.  Gradually add
  powdered sugar, beating until soft peaks form.  Chill.
  
  Yield: 2 c
  
  Frosting: Combine chocolate, half and half, and butter in a heavy saucepan;
  cook over mdm heat, stirring until chocolate melts (I used a glass
  measuring c and the microwave). Remove from heat; add powdered sugar,
  mixing well.
  
  Set saucepan in ice, and beat at low speed of an electric mixer until the
  frosting holds its shape and loses its gloss.  Add a few more drops of
  half-and-half if needed to make spreading consistency.
  
  Yield: 2 1/2 c
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pineapple Chocolate Cake
 Categories: Cakes, Chocolate, Desserts
      Yield: 1 servings
 
  2 1/3 c  Cake flour; sifted                  1    Egg; unbeaten
  2 1/4 ts Baking Powder                       2    Egg yolks; unbeaten
    3/4 ts Salt                                3 oz Unsweetened chocolate;melted
    1/2 ts Soda                              3/4 c  Milk
    2/3 c  Butter or shortening                1 ts Vanilla
  1 1/4 c  Sugar                             1/3 c  Boiling water
 
  Sift flour once, measure, add baking powder salt and soda, and sift
  together three times. Cream butter thoroughly, add sugar gradually, and
  cream together until light and fluffy. Add egg and egg yolks, one at a time
  beating well after each. Add chocolate and blend. Add flour alternately
  with milk, a small amount at a time, beating after each addition until
  smooth. Add vanilla, then add boiling water, beating quickly and thoroughly
  Bake in two greased deep 9-inch layer pans in moderate oven (350 degrees F)
  30 to 35 minutes, or until done.
  
  Spread Pineapple Fluff Frosting (see recipe) between layers and on top and
  sides of cake. Double recipe for three 10-inch layers.
  
  This cake may be baked as follows: bake about 2/3 of batter in greased pan,
  8x8x2 inches, in slow oven ( 325 degrees F. ) 45 minutes, or until done;
  remaining 1/3 of batter may be baked in 15 greased medium cup-cake pans in
  moderate oven (350 degrees F.) 25 minutes, or until done.
  
  Kate Smith Collection 1940 Published by General Foods Corp (Courtesy of
  Barb Day)
 
-----
 
---------- 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 c  Vegetable Oil
  1 1/2 ts Baking Soda                     1 1/2 c  Beets, Pureed
    1/2 ts Salt                                2 oz Unsweetened Chocolate *
  1 1/2 c  Sugar                               1 ts Vanilla Extract
      3 lg Eggs                                     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: Reine De Saba
 Categories: Cakes, Chocolate, Desserts
      Yield: 6 servings
 
      4 oz Semisweet chocolate                 1    Stick butter
      4 oz Slivered almonds                  1/2 ts Almond extract
    2/3 c  Confectioners sugar - PLUS 2             CHOCOLATE GLAZE*
           -tablespoons                        3 oz Semisweet chocolate
    1/2 c  Cake flour                          2 oz Butter
      3    Eggs                                     Slivered almonds for garnish
 
  Calories     per serving:             Number of Servings:   6 Fat grams per
  serving:              Approx. Cook Time: Cholesterol per serving: Marks:
  
  *DIRECTIONS*
  
  *For the nicest looking shiny glaze, serve this cake on the day it is
  completed.  The cake remains moist and delicious, however, for several
  days.
  
  PREPARATION: Heat oven to 325F. Butter and flour an 8-inch square or
  10-inch round cake pan. Cut the 4 ounces of chocolate into small pieces and
  melt in the top of a double boiler set over hot water, stirring frequently.
  Remove pan from hot water and cool slightly. In a food processor, nut
  grinder or blender, grind the 4 ounces of almonds to a powder. If you use a
  processor or blender, put 2 tablespoons of the sugar in the machine along
  with the nuts.  Put ground nuts through a sieve to get rid of any remaining
  chunks.  Toss the powdered almond mixture with the flour. Separate the
  eggs.  Beat together the butter and 1/3 cup of the remaining sugar until
  creamy and light. Add the melted chocolate and the extract. Add the egg
  yolks, one at a time, beating thoroughly after each addition. Beat the
  whites to stiff peaks, add the remaining sugar, and beat until glossy. Fold
  in nut mixture.  Gently followed egg white mixture into chocolate just
  until incorporated. Pour the batter into the prepared pan. Bake in a
  preheated oven until a toothpick inserted in the center of the cake comes
  out almost clean, about 30 minutes. Cool in the pan for about 10 minutes.
  Divide into individual servings if desired. Recipe can be made to this
  point up to a day ahead.
  
  CHOCOLATE GLAZE: Heat the chocolate and butter in the top of a double
  boiler set over hot water, stirring frequently, until just melted. Remove
  from hot water. Cool the chocolate glaze just until it thickens. It should
  remain pourable. Glaze whole cake or individual servings on a rack set over
  a pan to catch drippings. Garnish with almonds if desired.
  
  Serve at room temperature or refrigerate for up to 4 days.
  
  Serves 6.
  
  Recipe from Cook's Magazine, September/October, 1987.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Rich Chocolate Cake
 Categories: Cakes, Chocolate, Desserts
      Yield: 10 servings
 
      1 c  Sugar                               1 c  Flour, Cake
    1/4 c  Cocoa                             1/2 ts Baking Soda
    1/2 c  Buttermilk                          1 pn Salt
    1/2 ts Vanilla                             2 oz Chocolate, bittersweet
    1/4 lb Butter, unsalted                  1/4 c  Cream, Heavy
      1    Egg                               1/4 ts Vanilla
 
  Calories     per serving:             Number of Servings:  10 Fat grams per
  serving:              Approx. Cook Time: Cholesterol per serving: Marks:
  
  *DIRECTIONS*
  
  Preparations:  Divide sugar and buttermilk as below.  Beat egg. Soften
  butter.  Preheat oven to 375 degrees.
  
  Butter and flour and 2-inch deep, 8-inch round cake pan and set aside. Beat
  1/2 cup sugar, cocoa, 1/4 cup buttermilk, and vanilla.
  
  In another bowl, combine butter and 1/2 cup sugar; beat until light and
  creamy.  Add beaten egg a little at a time, beating until smooth between
  each addition. Beat in the cocoa mixture.
  
  Combine cake flour, baking soda, and salt.  Resift together and beat into
  the butter/cocoa mixture in two parts alternating with 1/4 cup buttermilk.
  Pour batter into prepared pan and bate at 375 degrees for 30 - 35 minutes.
  Let cake rest a few minutes before turning out onto a cake rack to cool.
  
  For a glaze:  In a double boiler, melt chocolate, cream, and vanilla. Stir
  until smooth and let cool to warm.  Pour over cake.
  
  If desire, before glazing, split cake in half and spread your choice of
  filling between the layers.
  
  From Williams-Sonoma's April, 1991 Catalogue, page 7.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Romano's Reese's Peanut Butter Cake
 Categories: Chocolate, Cakes, Desserts
      Yield: 6 servings
 
    3/4 c  Unsalted butter                          Peanut Butter Filling:
    3/4 c  Creamy style peanut butter          1 c  Cream cheese, softened
      2 c  Packed brown sugar                1/2 c  Creamy style peanut butter
      3    Eggs                                     Chocolate Glaze:
      2 c  Unsifted all purpose flour        1/2 c  Water
      1 tb Baking powder                       4 tb Unsalted butter
    1/2 ts Salt                              1/2 c  Cocoa
      1 c  Milk                                1 c  Unsifted powdered sugar
      1 ts Vanilla                             1 ts Vanilla
 
  Preheat oven to 350 degrees.  Grease and flour 2 9" cake pans.
  
  In large mixing bowl, cream butter and peanut butter until light and
  fluffy.  Add brown sugar.  Mix to blend.  Add eggs, one at a time, mixing
  well after each addition.
  
  In small bowl, combine flour, baking powder and salt.  Add flour mixture to
  butter and peanut butter mixture alternately with milk, beginning and
  ending with flour mixture.  Add vanilla.
  
  Pour batter into pans.  Bake until cake tests done, about 45 minutes. Cool
  on wire rack to room temperature before frosting the cake.
  
  Spread half of Peanut Butter Filling over tops of each cake. Chill.
  
  Spread half of warm Chocolate Glaze over peanut butter topping on each
  cake, using metal spatula dipped in hot water.  As glaze cools, it will
  thicken.
  
  Peanut Butter Filling: Cream ingredients together until light and fluffy.
  
  Chocolate Glaze: Place water and butter in small saucepan. Bring to boil.
  Add cocoa, sugar and vanilla to water mixture. Mix until smooth.
  
  NOTE:  This recipe will make two 9 inch cakes or one stacked layer cake. If
  making the stacked layer cake, the Peanut Butter Filling should be put
  between the layers and on top of the cake before topping it with the
  Chocolate Glaze.
  
  Source: San Antonio Express News
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Sandi's Chocolate Chip Sour Cream Cake
 Categories: Cakes, Chocolate, Desserts
      Yield: 12 servings
 
           Sandi Brooks wfcj53b                1 ts Salt
    1/4 lb Butter                              1 ts Baking powder
      1 c  Sugar                               1 ts Baking soda
      2    Eggs                                1 ts Vanilla
      1 c  +2T sour cream                     12 oz Pkg semi sweet choc chips
      2 c  Flour                             1/4 c  Cinnamon sugar
 
  Cream the butter and sugar. Add the eggs, one at a time. Add the sour cream
  and vanilla. Beat until well blended. Sift together the dry ingredients. I
  usually just blend them instead of sifting. Add them to the creamed
  mixture. Mix well. Spoon about 1/2 the batter into a greased 10" tube pan.
  Sprinkle batter with Choc. Chips. I use enough to ALMOST cover the batter.
  Spoon the rest of the batter over the Choc. Chips. Sprinkle with remaining
  Chips and Cinnamon sugar. Bake at 350 for 40-45 minutes or until cake
  tester comes out clean.
  
  Reformatted for MM by Marilyn Frieman WJFH60B
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Snicker Chocolate Cake
 Categories: Cakes, Chocolate, Desserts
      Yield: 6 servings
 
      4 lg Snicker bars                    1 1/2 c  Buttermilk
    1/2 lb Oleo                              1/2 ts Baking soda
      2 c  Sugar                               1 ds Salt
      4    Eggs                                1 c  Nuts
      2 c  Flour                          
 
  Melt the snicker bars and one stick of oleo in a double boiler and set
  aside.  Cream sugar with the other stick of butter.  Add eggs, then flour,
  soda and buttermilk.  Add nuts and melted snicker bars with butter. Bake at
  350 degrees for one hour.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Snickers Candy Bar Cake
 Categories: Cakes, Chocolate, Desserts
      Yield: 10 servings
 
      4    Eggs, separated                   3/4 ts Baking soda
     16    1 1/2oz Snickers Bars,            1/4 ts Salt
           - cut up                            1 c  Butter
    1/4 c  Water                               2 c  Sugar
      2 tb Peanut butter, smooth               3 ts Vanilla
      2 c  Flour, unsifted                 1 1/4 c  Buttermilk, divided
 
  Combine, in the top of a double boiler, the cut-up Snickers bars, water,
  and peanut butter; heat and stir until well melted and blended. COOL. Mix
  together the flour, baking soda and salt. Set aside. In a large bowl, cream
  butter thoroughly; gradually add sugar and beat until fluffy. Beat in 4
  unbeaten egg yolks and add vanilla; beat in the cooled candy bar mix,
  mixing until smooth and adding 1/4 cup buttermilk. Stir in the flour mix
  alternately with the remaining 1 cup buttermilk; mix only until blended.
  Gently fold in 4 stiffly beaten egg whites. Divide batter evenly between 2
  greased and floured 9" SQUARE pans and bake in preheated 350~F oven for 45
  ~ 55 minutes. Cool in pans on rack for 5 minutes, turn out, and finish
  cooling on rack. Serve with sweetened whipped cream.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Sour Cream Chocolate Layer Cake
 Categories: Cakes, Chocolate, Desserts
      Yield: 12 servings
 
      2 c  Flour, Unbleached, Sifted         3/4 c  Sour Cream
      2 c  Sugar                               1 ts Vanilla Extract
  1 1/4 ts Baking Soda                         2 lg Eggs
    1/2 ts Baking Powder                       1 c  Water
      1 ts Salt                                4 oz Baking Chocolate
    1/4 c  Vegetable Shorteneing         

----------------------------------FROSTING----------------------------------
    1/3 c  Butter Or Regular Margarine       1/2 c  Sour Cream
      3 c  Confectioners' Sugar                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
  350øF. 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: Spaceship Cake
 Categories: Chocolate, Cakes, Desserts
      Yield: 10 servings
 
      1    Layer chocolate cake mix          1/4 c  Margarine, melted
      2 c  Almonds, slivered                   2 c  Chocolate chips
      5 tb Hot water                       2 1/2 c  Hot Fudge Sauce (can be used
    1/2 c  Light corn syrup                         -in place of last 4
 
  Makes 10 Servings
  
  ingredients above)
  
  Preheat oven to 350 degrees F.
  
  Prepare cake mix as directed.  Pour batter into long, shallow loaf pan.
  Bake cake for 20 minutes, or until done.  Cool slightly before removing
  from pan.  Place cake on rack, top side down.  With sharp knife, cut off
  sharp corners of cake.  Stick almonds into cake ina staggered row design.
  Cover to prevent drying.
  
  Combine hot water, corn syrup and margarine in top of a double boiler.
  Bring mixture to a boil.  Continue to boil until margarine melts. Remove
  from heat; stir in chocolate chips.  Beat until sauce is combined. (or,
  heat Hot Fudge Sauce over a double boiler until it drips from a spoon.)
  Cool sauce to warm; spoon slowly over cake with almonds. (This process must
  be done slowly to allow the sauce time to adhere to the nuts and cake.)
  Allow sauce to set before serving.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Spiced Chocolate Applesauce Cake
 Categories: Chocolate, Cakes, Desserts
      Yield: 16 servings
 
  2 1/2 c  Flour, Unbleached, Sifted           2 c  Sugar
    1/2 c  Cocoa, Baking                       2 lg Eggs
      2 ts Baking Soda                         1 ts Vanilla
      1 ts Cinnamon, Ground                    1 c  Applesauce
      1 ts Salt                                1 c  Buttermilk
    3/4 c  Vegetable Shortening              1/3 c  Boiling Water

--------------------------CHOCOLATE FLUFF FROSTING--------------------------
      2 oz Unsweetened Chocolate               1 ts Vanilla
    1/2 c  Confectioners' Sugar, Sifted        2 lg Egg Whites
    1/4 c  Butter, Softened                    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 350øF. 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: The Ultimate Chocolate Mousse Cake
 Categories: Cakes, Chocolate, Desserts
      Yield: 16 servings
 
      1 lb Bittersweet chocolate; coar              Chocolate ganache glaze
           -sely chopped                     2/3 c  Heavy cream
    1/2 lb Butter; unsalted                    6 oz Semi-sweet chocolate; finel
      6    Eggs; lightly beaten                     -y chopped
 
  Fat grams    per serving:              Approx. Cook Time:   :15 CHOCOLATE
  MOUSSE CAKE: 1. Preheat the oven to 425F. Wrap the outside of an 8-inch
  springform  pan in a double layer of aluminum foil to prevent seepage.
   Butter the pan and line the bottom with a round of parchment or waxed
  paper.  Butter the paper. 2. Combine the chocolate and butter in a large
  metal bowl over a pan of hot - not simmering - water (the bottom of the
  bowl should not touch the water). Let stand, stirring occasionally, until
  the chocolate is smooth and melted. Or melt in a glass bowl in a microwave
  oven on high (100%), stopping and stirring every 15 seconds; remove the
  chocolate when there are still a few lumps and stir until completely
  smooth. 3. Put the eggs in a large mixer bowl set over simmering water and
  stir constantly until warm to the touch, about 3 minutes; remove from the
  heat.  With an electric mixer, beat the eggs until they triple in volume
  and form soft peaks when the beater is lifted, 5 to 8 minutes. (To ensure
  maximum volume, if using a hand-held mixer, continue to beat the eggs over
  simmering water until they are hot to the touch, about 5 minutes, then
  remove from the heat and beat until cool.) 4. Fold half the eggs into the
  melted chocolate until partially incorporated. Add the remaining eggs and
  fold until they are just blended and no streaks remain. 5. Pour at once
  into the prepared springform pan and smooth the surface with a spatula.
  Place in a larger roasting pan and add enough hot water to the pan to reach
  about two-thirds of the way up the springform. 6. Bake for 5 minutes. Cover
  the top of the springform loosely with lightly buttered aluminum foil and
  bake for 10 minutes longer. Remove the cake from the oven and let cool on a
  rack for 45 minutes; then cover and refrigerate until chilled and very
  firm, about 3 hours. 7. To unmold, run a small spatula or a blunt knife
  around the edge and remove the side of the springform. Carefully invert the
  cake into a plate that has been covered with plastic wrap and remove the
  bottom of the springform; peel off the parchment. Reinvert the cake onto a
  cardboard round or a cake plate.  Cover and refrigerate for 6 hours or
  overnight, until thoroughly chilled, before serving. 8. If you want to
  cover the cake with a chocolate ganache glaze, set it on a rack or tuck
  strips of waxed paper around the bottom of the cake. Pour the tepid glaze
  onto the center of the cake, letting it cascade over the sides. Run a long
  metal spatula lightly across the top so that the glaze will not be too
  thick.  If necessary, use the spatula to patch any pare spots. Work quickly
  before the glaze sets. Prick any air bubbles with a needle or pin.
  Carefully remove any strips of waxed paper. Let the glaze stand undisturbed
  until set, 2 to 3 hours at room temperature, or 30 minutes in the
  refrigerator. CHOCOLATE GANACHE GLAZE: 1. In a small heavy saucepan, scald
  the cream.  Remove from the heat and immediately add the chopped chocolate.
  Cover and let stand for 5 minutes; then stir gently until the chocolate is
  fully melted and smooth. Let cool until tepid. 2. Stir the glaze to test
  it.  It is ready to use when a small amount mounds just a tiny bit when
  dropped from the spoon before disappearing into the mixture. If the glaze
  is too thick and the mound remainds on the surface, add warm water (or
  liqueur) by the teaspoonful, testing until the consistency is correct. If
  for some reason the glaze remains too thin, stir in more finely grated
  chocolate, heat until melted and then let cool again. Variations
  
  MINI-MOUSSE CAKE: This cake is perfect for serving 6 to 8. Make the
  Ultimate chocolate Mousse Cake, using 1/2 pound chocolate, 4 ounces of
  butter and 3 lightly beaten eggs. Bake in a 6-inch springform pan;
  temperature and baking remain the same. MOCHA FUDGE MOUSSE CAKE: Make the
  Ultimate Chocolate Mousse cake, prefereably using extra-bittersweet
  chocolate.  In step 2, add 2 tablespoons instant expresso powder to the
  melted chocolate and butter.  In step 5, pour halfe the chocolate mousse
  batter into the prepared springform pan and drizzle with have the Hot fudge
  (see recipe).  Add the remaining batter and drizzle on the remaining fudge.
  PRALINE CHOCOLATE MOUSSE CAKE: Make the Ultimate Chocolate Mousse Cake,
  preferably using extra-bittersweet chocolate. In Step 2, add 1/2 cup
  praline paste (see note) to the melted chocolate and butter. Garnish, if
  desired with toasted hazelnuts. (Toasted pecans are also nice). NOTE:
  Praline paste can be ordered from Maison Glass, 52 E. 58th St., New York,
  NY 10022; 212 755-3316. CHOCOLATE FRUIT MOUSSE CAKE: Make the Ultimate
  Chocolate Mousse Cake, preferably using extra-bittersweet chocolate. In
  Step 2, add 3/4 cup raspberry jelly or melted and strained apricot jam to
  the melted chocolate and butter.
   Garnish the cake with a sparkling glaze of 1/2 cup melted raspberry jelly
  or strained appricot jam mixed with 1 Tablespoon framboise (raspberry
  eau-de-vie).  Spoon this glaze over the top of the cake and immediately
  spread into a thin, even layer with a long, narrow spatula. BRANDIED CHERRY
  CHOCOLATE MOUSSE CAKE: Make the Brandied Cherrys (see recipe) at least a
  day ahead.  Make the Ultimate Chocolate Mousse Cake (using semi-sweet
  chocolate). After Step 4, fold in 1 cup halved, well-drained brandied
  cherrys.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Toll House Layercake
 Categories: Cakes, Chocolate, Desserts
      Yield: 1 servings
 
------------------------------------CAKE------------------------------------
      1 c  Butter, softened                    4    Eggs
      1 c  Brown sugar, firmly packed          2 c  Flour, all-purpose
    2/3 c  Sugar                               1 pk Chocolate chips, "Little
      2 ts Vanilla                                  -Bits" semi-sweet,
    1/2 ts Salt                                     -divided 12oz pack

----------------------------------FROSTING----------------------------------
    3/4 c  Butter, softened                    2 ts Vanilla
  1 1/2 c  Sifted confectioners' sugar    
 
  Cake: Preheat oven to 350~F. Grease 15 1/2 x 10 1/2 x 1" baking pan. Line
  with waxed paper. In bowl, cream butter, brown sugar, sugar, vanilla and
  salt. Add eggs, one at a time, beating well after each addition. Gradually
  add flour. Stir in 1 cup chocolate bits. Spread in prepared pan. bake 20-25
  minutes. Cool completely. Loosen sides of cake. Invert onto floured cloth.
  Peel off waxed paper. Cut cake crosswise into 4 3-3/4x10" sections. Spread
  3 slightly rounded tablespoons frosting on one layer. Top with second
  layer. Repeat layers. Frost with remaining frosting. Frosting: Melt over
  hot (not boiling) water, 1 cup semi-sweet chocolate bits, stir until
  smooth. Set aside. In bowl, cream butter and confectioners' sugar. Add
  melted chocolate and vanilla; blend until smooth. Makes 1-10" cake.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Tunnel of Fudge Cake
 Categories: Cakes, Chocolate, Desserts
      Yield: 6 servings
 
  3 1/2    Sticks butter or margarine,     2 1/4 c  Flour
           -softened (14 oz)                   1 c  Unsweetened cocoa powder
  1 3/4 c  Sugar                               2 c  Chopped walnuts (8 oz.) **
      6    Eggs                            1 1/2 tb (to 2 Tbsp.) milk
  2 3/4 c  Powdered sugar                 
 
  "In 1966 a chocolate cake called the Tunnel of Fudge Cake, made with a
  boxed frosting mix, won the Pillsbury BAKE-OFF Contest.  Although the
  frosting mix was discontinued, Pillsbury continued to receive so many
  requests for the cake that the company developed a scratch recipe to
  simulate the original.  Here it is:"
  
  1.  Preheat oven to 350 degrees.  Grease a 12-cup bundt pan or 10" angel
  food tube pan.  Dust with flour; tap out excess. 2. In a large bowl, beat
  together butter and sugar with an electric mixer on medium speed until
  light and fluffly, 1 to 2 minutes.  Add eggs, one at a time, beating well
  after each addition.  Gradually add 2 cups powdered sugar, beating until
  well blended.  By hand, stir in flour, 3/4 cup cocoa, and nuts; mix until
  well blended. Spoon batter into prepared pan and spread evenly. 3. Bake 58
  to 62 minutes.  Since this cake has a soft tunnel of fudge, ordinary
  doneness test cannot be used. Accurate oven temperature and baking time are
  critical.  Let cake cool upright in pan on a rack for 1 hour; then invert
  onto serving plate and let cool completely. 4. To make glaze, in a small
  bowl, combine remaining 3/4 cup powdered sugar, remaining 1/4 cup cocoa,
  and milk.  Mix until well blended. Spoon glaze over top of cool cake,
  allowing some to run down sides. Store cake tightly covered.
  
  ** Nuts are essential for the success of this recipe.
  
  From:  "365 Great Chocolate Desserts" cookbook Serves: 14 to 16
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Upside-Down Chocolate Cupcakes
 Categories: Cakes, Chocolate, Desserts
      Yield: 12 servings
 
    1/4 c  Butter or margarine, melted       1/4 c  Butter or margarine
    1/2 c  Brown sugar, firmly packed        3/4 c  Sugar
      1 tb Water                               1    Egg
     36    To 48 walnut halves               1/2 ts Vanilla
      1 c  Cake flour, sifted                1/2 c  Water
    1/3 c  Cocoa                             1/3 c  Sweetened condensed milk
    1/2 ts Baking soda                       1/2 c  Semisweet chocolate chips
    1/4 ts Salt                                1 tb Butter
 
  Makes 12 cupcakes
  
  Preheat oven to 350 degrees F.  Well grease 12 muffin pan cups.
  
  In small saucepan, combine the 1/4 cup melted butter, brown sugar, and 1
  Tbsp water.  Simmer 1 minute.  Place 3 or 4 walnut halves in each of the
  prepared muffin pan cups.  Spoon cooked mixture over walnuts.
  
  Sift flour, cocoa, soda, and salt together; set aside.  Cream 1/4 cup
  butter.  Graduallly add sugar and continue creaming until light and fluffy.
  Beat in egg and vanilla.  Blend in dry ingredients alternately with the 1/2
  cup water, beginning and ending with dry ingredients.
  
  Fill muffin pan cups 1/2 full with batter.  Bake for 20 to 25 minutes,
  until surface springs back when gently touched with fingertip. Remove from
  muffin pan.  Let cool inverted on wire racks.
  
  In small saucepan, combine milk and chocolate.  Cook over very low flame,
  stirring constantly, until smooth and thickened, about 10 minutes. Stir in
  1 Tbsp butter; keep warm.  Spread on sides of cupcakes.
  
  From Whitman's Chocolate Cookbook ISBN 0-517-64157-7
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Victory Chocolate Cake
 Categories: Cakes, Chocolate, Desserts
      Yield: 16 servings
 
      2 c  Flour, Unbleached, Sifted         1/3 c  Sugar
    1/2 c  Cocoa, Baking                   1 1/2 c  Corn Syrup, Dark
  2 1/4 ts Baking Soda                         3 lg Eggs, Separated
    3/4 ts Salt                            1 1/2 ts Vanilla Extract
    3/4 c  Shortening, Vegetable               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 350øF 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: Viennese Dreamcake
 Categories: Cakes, Chocolate, Desserts
      Yield: 6 servings
 
      3 c  All purpose flour                 1/2 c  Butter or margarine (1
      1 tb Baking powder                            -stick)
  1 1/2 ts Sugar                             1/2 c  Cocoa powder (not a mix)
    1/2 ts Salt                              1/4 c  Water
    2/3 c  Vegetable shortening               10 oz Confectioner's sugar, sifted
      6    Egg yolks                           1 ds Salt
      1 ts Vanilla                             2 tb Brandy
           Rich Fudge Frosting            
 
  Sift flour, bakeing powder and slat onto wax paper. Beat sugar, shortening,
  egg yolks and vanilla in large bowl of electric mixer at high speed, 3
  minutes, or until creamy smooth. Tutn mixer speed to low; add flour mixture
  alternately with milk, beating after each addition, just until gatter is
  smooth. Pour batter into two greased and floured 9 inch layer cake pans,
  dividing evenly.
  
  Bake in miderate oven 350 degrees, for 30 minutes or until centers slpring
  back when lightly pressed withfingertip. Cool layers in pans on wire racks;
  10 minuts; loosen around edges with a knife; tutn out onto wire racks; cool
  completely. Put layers together and frost wht RICH FUDGE FROSTING, garnish
  with ROYAL FROSTING  and CAKE LACE.
  
  FICH FUDGE FROSTING:
  
  Melt butter or margarine with cocoa in a large saucepan over low heat
  stirring often, until misture is smooth; remove fom heat. Beat in
  confectioner's sugar, salt and brandy until smooth with electric mixer at
  high speed. TIP: If mixture becomes too thick while frosting cake, add a
  few drops hot water and beat.
  
  FROM: Family Circle - Best Ever Baking - Nov. 1984
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: West Haven Chocolate Cake
 Categories: Cakes, Chocolate, Desserts
      Yield: 16 servings
 
      8 oz Dates, Pitted, Chopped              1 c  Shortening, Vegetable
      1 ts Baking Soda                         1 c  Sugar
      1 c  Boiling Water                       2 lg Eggs
  1 3/4 c  Flour, Unbleached, Sifted           6 oz Semi-Sweet Chocolate Chips
      2 tb Cocoa, Baking                     1/2 c  Walnuts, Chopped
    1/2 ts Salt                           
 
  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 350øF. 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: Whipped Cream Frosting with Raspberry Sauce (For Decadenc
 Categories: Cakes, Chocolate, Desserts
      Yield: 6 servings
 
-------------------------FOR WHIPPED CREAM FROSTING-------------------------
      1 pt Heavy whipping cream                2 ts Vanilla, or liqueur
      6 tb Powdered sugar                

----------------------------FOR RASPBERRY SAUCE----------------------------
     10 oz Frozen raspberries in syrup         1 tb Cornstarch
 
  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
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: White Chocolate Cream Filling
 Categories: Cakes, Beef, Chocolate, Desserts
      Yield: 1 servings
 
  1 1/2 ts Unflavored Gelatin              1 1/4 c  Whipping Cream
      3 tb Cold Water                          1 ts Vanilla Extract
      6 oz White Choc.-flav. baking bar   
 
  Servings:  1
  
  * White Chocolate-flavored baking bar should be grated.
  
  Sprinkle gelatin over water in a small saucepan; let stand 1 minute. Cook
  over low heat, stirring until gelatin dissolves. Add grated baking bar and
  stir constantly until chocolate melts; cool slightly.
  
  Combine whipping cream and gelatin mixture in a mixing bowl; beat at medium
  speed of an electric mixer until thickened. Stir in vanilla. Makes 3 cups.
  
  Source: Christmas with Southern Living  1989
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Whole Wheat Chocolate Cake
 Categories: Cakes, Chocolate, Desserts
      Yield: 16 servings
 
  1 1/2 c  Sugar                               1 c  Butter Or Regular Margarine
      1 c  Flour, Unbleached, Sifted           1 c  Water
    3/4 c  Whole Wheat Flour, Stirred        1/4 c  Cocoa, Baking
      2 ts Baking Soda                         2 lg Eggs, Beaten
      1 ts Salt                              1/2 c  Sour Cream

-------------------------------COCOA FROSTING-------------------------------
    1/2 c  Butter Or Regular Margarine         1 lb Confectioners Sugar
      6 ts Milk                                1 ts Vanilla Extract
    1/4 c  Cocoa, Baking                  
 
  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
  375øF 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: Whoopee Pies
 Categories: Chocolate, Snacks, Cakes, Desserts
      Yield: 6 servings
 
      1 c  Sugar                               2 ts Vanilla Extract
    1/2 c  Solid White Vegetable                    FILLING:
           -Shortening                       1/2 c  Butter, Softened (1 Stick)
      2 c  Unbleached Flour                7 1/2 oz Marshmallow Creme (1 Jar)
    1/2 c  Unsweetened Cocoa Powder          3/4 c  Confectioners' Sugar
  1 1/2 ts Baking Soda                       1/4 c  Solid White Vegetable
      1 ts Salt                                     -Shortening
      1 c  Milk                              1/2 ts Vanilla Extract
 
  Yield:  About 20 "Pies"
  
  Preheat the oven to 350 degrees F.  Grease 3 or 4 baking sheets and set
  aside.
  
  TO MAKE THE PIES:
  
  Beat the sugar and shortening in the large bowl of an electric mixer until
  well blended.  Mix the flour, cocoa, baking soda and salt in a medium-sized
  bowl with a wire whisk until light and thoroughly combined. (Using the wire
  whisk to blend the dry ingredients, in this case, makes sifting
  unnecessary.)  With the electric mixer running on low speed, add the flour
  mixture and milk alternately to the sugar mixture, starting and ending with
  the flour mixture, beating well after each addition. beat in the vanilla.
  
  Drop the batter by heaping measuring TBLS. 2 inches apart on the prepared
  baking sheets.  (The little cakes will be about 2 1/2 inches in diameter
  after baking)  You should have about 40 cakes.  Bake for 15 minutes or
  until cakes spring back when touched lightly.  Remove to wire racks to
  cool.
  
  TO MAKE THE FILLING:
  
  In a large bowl, combine the butter, marshmallow creme, sugar, shortening
  and vanilla.  Beat for 2 minutes, using an electric mixer set on high
  speed, until light and fluffy.
  
  ASSEMBLY:
  
  Place about 1 TBS of filling on the flat sides of half the cakes. Top with
  the remaining cakes and press together so that the filling squashes out the
  sides a little.
  
  NOTE:
  
  Because of all the butter in the filling, these pies should not be held at
  room temperature indefinitely.  Pies that are not to be eaten soon after
  baking should be wrapped in plastic film and refrigerated or frozen for
  future use.
  
  From Comfort Food by Holly Garrison  Copyright 1988
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Zucchini Chocolate Cake
 Categories: Cakes, Chocolate, Desserts
      Yield: 16 servings
 
  2 1/2 c  Flour, Unbleached, Sifted           2 lg Eggs
    1/4 c  Cocoa, Baking                       1 ts Vanilla Extract
      1 ts Baking Soda                       1/2 c  Buttermilk
      1 ts Salt                                2 c  Zucchini, Unpeeled, Grated
    1/2 c  Butter Or Regular Margarine         6 oz Semi-Sweet Chocolate Chips
    1/2 c  Vegetable Oil                     3/4 c  Walnuts, Chopped
  1 3/4 c  Sugar                          
 
  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 325øF 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: Barb's Ohio Buckeyes
 Categories: Candies, Chocolate
      Yield: 2 servings
 
     12 oz Jar creamy peanut butter                 Chips
    2/3 c  Softened margarine                  6 oz Package milk chocolate chips
      1 ts Vanilla                                  -or, use 1 package chocolate
      1 lb Confectioner's sugar                     -made for candy making
      6 oz Package semi-sweet chocolate        3 tb Melted paraffin
 
  From: Bill Jernigan, COOKING echo
  
  Mix together.  Use hands to make into smooth 1 inch balls.  Chill. With
  toothpick, dip all but the very top of balls into melted warm mixture--
  
  Drop onto wax paper to harden.  Chill.
  
  no rice krispies in this one, but i don't see why you couldn't add them to
  stretch it a bit, or to cut the incredible bliss of peanut butter and
  chocolate (chortle)...
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Buckeyes
 Categories: Chocolate, Candies
      Yield: 6 servings
 
      2 c  Powdered Sugar                      1 ts Vanilla Extract
  1 1/2 c  Creamy Peanut Butter                1 lb Semisweet Chocolate,
    1/2 c  Unsalted Butter, Room Temp               - Coarsely Chopped
 
  Mix first 4 ingredients in large bowl to blend. Cover and refrigerate for
  at least 4 hours or overnight.
  
  Form  peanut  butter  mixture  into  3/4-inch  diameter  balls. Arrange on
  baking sheets.  FREEZE 1 hour.
  
  Line additional baking sheets with waxed paper.  Melt chocolate in top of
  double boiler over barely simmering water,  stirring until smooth. Remove
  from over water.  Remove 1/4  of  peanut butter balls from freezer. Pierce
  one with toothpick and  dip into chocolate, coating 3/4 of ball. Let excess
  chocolate drip back into pan. Arrange chocolate side down on prepared
  sheets. Repeat with remaining peanut butter balls. Refrigerate until
  chocolate is firm. Serve Buckeyes well chilled. Makes approx.
  
  * I use a bag of Nestle choc. chips, melted.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Candy- Peanut Butter, Easter Eggs
 Categories: Candies, Chocolate
      Yield: 12 servings
 
           Pat Stockett                        4 lb Peanut butter
      2 lb Margarine                           4 lb Confectioners' sugar

--------------------------------EASTER EGGS--------------------------------
    1/4 lb Butter                          1 1/2 ts Vanilla
      8 oz Cream cheese                    1 1/2 c  Peanut butter or coconut
    1/2 ts Salt                                4 c  Confectioner's sugar

-----------------------------PEANUT BUTTER EGGS-----------------------------
      1 c  Margarine                       1 1/2 ts Vanilla
      8 oz Cream cheese                        2 lb Powdered sugar
    1/2 ts Salt                            2 1/4 c  Peanut butter, chunky

-----------------------------RICE KRISPIE EGGS-----------------------------
      1 c  Confectioners sugar                 2 tb Oil
      1 c  Crunchy peanut butter             1/4 ts Vanilla
      2 c  Rice Krispies                 

----------------------------PEANUT BUTTER BALLS----------------------------
      1 lb Margarine                           3 ts Vanilla
      2 c  Peanut butter                       6 oz Semi-sweet chocolate chips
  2 1/2 lb To 3 pounds confectioners'        1/4 lb Paraffin wax
           -sugar                         
 
  Mix thoroughly.  Mold in egg shapes and chill in freezer.  Dip in 2 pounds
  of dipping chocolate. (Take only a few eggs from freezer to dip so the
  peanut butter does not soften too much.)
  
  Easter Eggs Soften and mix together butter and cream cheese. Add: salt,
  vanilla, peanut butter or coconut and confectioners' sugar Place in
  refrigerator to chill.  Form into egg or ball shape. Dip in melted
  chocolate coating.
  
  Peanut Butter Eggs Cream margarine and cream cheese; add remaining
  ingredients and mix thoroughly. Roll into small eggs or balls. Place on
  cookie sheet on waxed paper and freeze about 2 hours. For chocolate, use
  chocolate chips and a small bar of parafin or chocolate coating melted on
  top of double boiler. After 2 hours remove peanut butter eggs from freezer
  and dip in melted chocolate. Place on wax paper to cool. Makes 12 dozen
  eggs.
  
  Rice Krispie Eggs Mix together and mold into eggs. Place on cookie sheet
  and freeze about 2 hours. Dip in chocolate coating to which a small amount
  of oil or butter may be added. Cool on waxed paper.
  
  Peanut Butter Balls or Eggs Cream margarine and peanut butter together. Add
  sugar and vanilla. Mix together and form desired shape. Place on cookie
  sheets lined with wax paper and place in the refrigerator for about 10
  minutes. Melt chocolate and paraffin wax over low heat. (Use less wax, if
  preferred).  Put toothpick into balls and dip into chocolate. Put back on
  waxed paper and remove toothpick. You can also use a spoon to dip them.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Caramels Au Chocolat (Chocolate Caramels)
 Categories: Chocolate, Candies
      Yield: 1 servings
 
      3 c  Milk                            3 1/4 oz Chocolate in tablets
     13 oz Powdered sugar                  1 1/2 oz Butter
           Eggsize piece of glucose          1/2    Vanilla bean
 
  Put milk, sugar, vanilla bean and glucose into a stewpan. Put the chocolate
  into a round-bottomed copper pan and melt it slowly on the stove.
  Meanwhile, heat the mixture in the stewpan, not letting it boil, since you
  merely want to melt the sugar and glucose. When completely melted, pour
  this mixture, bit by bit, into the chocolate, while stirring. When
  thoroughly mixed, cook at moderate heat, constantly stirring. Cook to the
  'ball' stage. (To test the stage of cooking by finger, dip the thumb and
  index finger into cold water, then into the mixture, bringing the 2 fingers
  together and dipping them again into water. This should be done quickly to
  avoid burning. The mixture forms a ball that can be rolled with the tip of
  the fingers.) Remove from the fire, add the butter, mix well, and pour onto
  an oiled marble slab in an oiled, iron framework. Let cool and cut.
  
  Source   : The Art of French Cooking Posted by: Rina de Jong
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Caramels Mous Au Chocolat (Soft Chocolate Caramels)
 Categories: Chocolate, Candies
      Yield: 1 servings
 
    1/2 lb Sugar                               2 oz Cocoa powder
      9 oz Fresh heavy cream               1 1/4 oz Honey
 
  Cook together in a copper pan (or a pan not lined with tin) until the
  mixture reaches th 'ball'stage. (To test the stage of the cooking by
  finger, dip the thumb and index finger into cold water, then into the
  mixture, bringing the 2 fingers together and dipping them again into water.
  This should be done quickly to avoid burning. The mixture forms a small
  ball that can be rolled with the tip of the fingers) Pour this cooked sugar
  onto an oiled marble slab, keeping it at an even thickness of 2/3 in.,
  using 4 oiled rulers to make a framework. Let cool and cut.
  
  Source   : The Art of French Cooking Posted by: Rina de Jong
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Peanut Butter Cups
 Categories: Candies, Chocolate
      Yield: 6 servings
 
           CHOCOLATE CUPS:                          PEANUT BUTTER FILLING:
      2 c  Milk Chocolate Chips              3/4 c  Creamy peanut butter
      2 tb Vegetable shortening              3/4 c  Confectioners' sugar, sifted
     24    1" paper candy cups                 1 tb Butter, melted
 
  Combine over hot, not boiling, water, the milk chocolate chips and
  vegetable shortening.  Stir until the chips are melted and the mixture is
  smooth.  Remove from the heat but keep over the hot water. Coat the inside
  of the candy cups by using 1 t. of the chocolate mixture for each cup.
  Place the candy cups in the palm of your hand and rotate gently, using a
  narrow rubber spatula to push the chocolate up the sides of the cup. Chill.
  
  PEANUT BUTTER FILLING:
  
  In a small bowl, combine the peanut butter, confectioners' sugar and
  butter, mixing until well blended.  Using slightly rounded teaspoonfulls,
  shape the peanut butter filling into balls.  Place 1 ball in each chilled
  cup and press lightly with your fingers to flatten. Spoon 1 level t. of the
  reserved chocolate mixture on top and smooth over to seal. Chill until
  form, about 45 minutes.  Store in airtight container in the refrigerator.
  
  Source:  Rich Harper, FidoNet Cooking Echo
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Fingers
 Categories: Candies, Chocolate
      Yield: 32 servings
 
      1 c  Powdered sugar                    1/3 c  Glace'cherries
      1 c  Powdered milk                     1/3 c  Mixed candied peel
      3 tb Unsweetened cocoa powder                 Vanilla extract
    1/3 c  Raisins                             1 c  Vegetable shortening, melted
 
  Sift powdered sugar, powdered milk and cocoa into a bowl. Add fruit and
  toss until fruit is well coated.
  
  Stir in shortening and a few drops of vanilla. Mix thoroughly.
  
  Line an 8-inch square pan with plastic wrap. Pour mixture into pan.
  Refrigerate until firm. Turn out onto a board and cut into fingers. Wrap
  pieces in foil or pladtic wrap. Store in an airtight container in a cool
  place.
  
  Makes about 32 fingers.
  
  Source: Gifts From The Pantry By Annette Grimsdale
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Liqueur Shells
 Categories: Candies, Chocolate
      Yield: 12 servings
 
      3 oz Each of semi-sweet or                    Chocolate, melted in
           -bittersweet, milk and white             -separate bowls

-----------------------------------MOUSSE-----------------------------------
      3 oz White chocolate, chopped                 -menthe or:
      2    Eggs, separated                          Cointreau food coloring if
      1 tb Each of Tia Maria, creme de              -desired
 
  With a spoon, smear melted chocolate evenly over inside of 12 paper cups.
  Turn cups upside down on a plate. Refrigerate until set. Gently peel off
  the paper.
  
  Mousse:
  
  Slowly melt white chocolate. Remove from heat; quickly beat in egg yolks.
  Set aside. In a separate bowl, beat egg whites until stiff, but not dry.
  Divide egg yolk min into three separate bowls and add 1 teaspoon of a
  different liqueur to each bowl. Add a drop or two of green food coloring to
  bowl containing creme de menthe - if desired. A drop or two of yellow
  coloring can be added to Cointreau mixture. Gently fold a third of the egg
  whites into each of the bowls.
  
  Spoon into chocolate shells. Refrigerate 2 hours. These shells should be
  consumed within 24 hours. The chocolate cases can be made ahead of time and
  stored in a cool, dry place.
  
  Makes 12 candies.
  
  Source: Gifts From The Pantry By Annette Grimsdale
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Marshmallow Fudge
 Categories: Candies, Chocolate, Christmas
      Yield: 6 servings
 
      1 lg Can Evaporated milk                 2 pk Chocolate pieces ( 6 Ozs ea)
    1/4 lb Butter                            1/2    Jar marshmellow cream
      4 c  Sugar                          
 
  Combine first three ingredients in saucepan and cook to 234 deg.F or until
  it forms a soft ball in cold water. Stir often. Remove from heat and fold
  in remaining ingredients. If desired add chopped nuts. Pour into greased 8
  X 13 inch pan. Refrigerate until firm. Cut into squares.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Fruit Balls
 Categories: Candies, Chocolate, Gift
      Yield: 25 servings
 
    125 g  Dried apricots, chopped            60 g  Dark chocolate, grated
    1/3 c  Raisins, chopped                  180 g  Dark chocolate, extra
    1/3 c  Sultanas, chopped                  60 g  Butter
      2 ts Grated orange rind             
 
  Combine apricots, raisins, sultanas, rind and grated dark chocolate in a
  small bowl. Roll teaspoons of mixture into balls, refrigerate overnight.
  
  Break extra chocolate into pieces, place in top of a double saucepan with
  butter over simmering water. Stir until smooth or microwave on HIGH for 2
  minutes. Dip each fruit ball in chocolate until evenly coated. Place balls
  on foil-covered trays; allow to set in a cool place. Store balls in
  airtight container in refrigerator.
  
  Makes about 25
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Nut Caramels
 Categories: Candies, Chocolate
      Yield: 6 servings
 
      2 c  White sugar                         6 tb Cocoa
    1/2 c  Corn syrup                          1 c  Walnuts
      2 c  Cream                               2 ts Vanilla
    1/2 c  Butter or margarine            
 
  Boil together sugar, corn syrup, cocoa, butter and 1 cup cream. Boil until
  it threads, then add slowly the other cup cream. Boil to firm ball stage
  when tested in cold water. Add vanilla and nuts, beat until creamy.
  
  From the book "Treasured Mennonite Recipes" by the Mennonite Community
  Relief Sales Volume 1
  
  AR/93
 
-----
 
---------- 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: Chocolate Toffee Candy
 Categories: Chocolate, Candies
      Yield: 1 servings
 
    1/2 c  Coarsely chopped pecans           3/4 c  Brown sugar, packed
    1/2 c  Butter                            1/2 c  Semisweet chocolate pieces
 
  Sprinkle pecans in bottom of buttered 8 inch square baking pan. Combine
  butter and brown sugar in 2 quart heavy saucepan. Cook over medium heat,
  stirring constantly, until mixture comes to a boil. Continue cooking,
  stirring constantly, until mixture reaches hard crack stage (295F) on candy
  thermometer. Immediately pour hot mixture over pecans,spreading evenly.
  Sprinkle with chocolate pieces. Let stand 5 minutes. Spread melted
  chocolate evenly over all. When chocolate is set, break up into pieces.
  Makes about 3/4 of a pound. Origin: Farm Journal's Choice Chocolate Recipes
  Shared by: Sharon Stevens.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Butterscotch Fudge
 Categories: Candies, Chocolate, Christmas
      Yield: 1 servings
 
      1 c  Sugar                               6 oz Butterscotch flavored pieces
     15 oz Sweetened condensed milk          1/4 c  Butter or regular margarine
    1/2 c  Water                               1 ts Vanilla
      6 oz Semisweet chocolate pieces          1 c  Chopped walnuts
 
  An original recipe from a Georgia homemaker.  She combined three different
  fudge recipes and came up with this fast fix fudge that doesn't require
  refrigeration.
  
  Combine sugar, sweetened condensed milk, water, chocolate and butterscotch
  pieces in 3 quart heavy saucepan.  Cook over medium heat,stirring
  constantly, to soft ball stage (234F) Remove from heat. combine butter and
  vanilla in mixing bowl. Pour hot mixture into bowl. Beat with electric
  mixer at high speed until mixture starts to thicken. Stir in walnuts.
  Spread into greased 9 inch square baking pan. Cool and cut in 1-1/2 inch
  squares.  Makes 36 pieces. Origin: Farm Journal's Choice Chocolate Recipes
  Shared by: Sharon Stevens.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Peanut Butter Ribbon Fudge
 Categories: Candies, Chocolate
      Yield: 6 servings
 
      1 c  Peanut butter                       2 c  Granulated sugar
      4 oz Plus 2 tb butter,                   5 oz Evaporated milk
           Cut into tablespoons                2 tb Powdered sugar
  3 1/2 oz Marshmallow creme                  12 oz Semisweet chocolate chips
      2 ts Vanilla extract                
 
  Wait until you taste this--it's fabulous, easy, and makes a wonderful gift.
  
  1. In a small glass bowl, combine peanut butter and 2 tablespoons butter.
  Heat in a microwave oven on High 30 to 60 seconds, stirring once, until
  butter is melted and peanut butter is soft. Stir in powdered sugar until
  well blended; set aside.
  
  2. In a large bowl, combine chocolate chips, remaining 1 stick butter,
  marshmallow creme, and vanilla; set aside.
  
  3. In a large saucepan, combine granulated sugar and evaporated milk. Heat
  over low heat, stirring constantly, until mixture comes to a boil. Boil 6
  minutes, stirring constantly. Pour over chocolate mixture in bowl and stir
  briskly until chocolate and butter melt and mixture is well blended.
  
  4. Turn half of chocolate mixture into a well-buttered 8-inch square pan.
  Carefully spoon reserved peanut butter mixture over chocolate layer,
  spreading evenly. Carefully place remaining chocolate mixture over peanut
  butter mixture and spread evenly. Refrigerate until set. Cut into 25
  squares.
  
  Source: 365 Great Chocolate Desserts By Natalie Haughton
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolatey Peanut Brittle
 Categories: Candies, Entertain, Chocolate, Christmas
      Yield: 6 servings
 
    1/4 c  Cocoa                             1/2 c  Light Corn Syrup
      1 ts Baking Soda                       1/4 c  Whipping (Heavy) Cream
      1 tb Butter                          1 1/4 c  Salted Peanuts
      1 c  Sugar                          
 
  Yield: About 1 Pound Of Candy
  
  Adding chocolate to peanut brittle makes the brittle taste different from
  any you've ever had before.
  
  Lightly butter a cookie sheet and set aside.  In a small bowl, stir
  together the cocoa and baking soda then add the butter.  Set aside. In a
  heavy 2 quart saucepan, stir together the sugar, corn syrup, and whipping
  cream.  Cook, over medium heat, stirring constantly until the sugar is
  dissolved.  Stir in the peanuts.  Continue cooking, stirring frequently,
  until the mixture reaches 300 Degrees F. or when syrup dropped into very
  cold water separates into threads which are hard and brittle. (Make sure
  that the bulb of the candy thermometer is not resting on the bottom of the
  pan when using one.) Remove from the heat and stir in the cocoa mixture.
  Immediately pour onto the prepared cookie sheet. With tongs or wooden
  spoons, quickly spread and pull into a 1/4-inch thickness. Place the cookie
  sheet on a wire rack to cool completely. When the candy is cold, snap into
  pieces and store in a tightly covered container.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Coconut Almond Balls
 Categories: Candies, Chocolate, Microwave
      Yield: 26 servings
 
      4 c  (8 1/2-oz) shredded coconut              -pieces
           -(fresh package!)                 1/4 c  Vegetable shortening
    1/4 c  Light corn syrup                   26    Whole natural almonds (1-oz)
      1 pk (11 1/2-oz) milk chocolate     
 
  Tastes just like Almond Joy.
  
  Line two large cookie sheets with waxed paper. Set large wire cooling rack
  on paper; set aside.
  
  Place coconut in large bowl; set aside.
  
  Place corn syrup in a 1-cup glass measure. Microwave on high (100%) 1
  minute or until syrup boils. Immediately pour over coconut. Work warm syrup
  into coconut using the back of a wooden spoon until coconut is thoroughly
  coated. This takes a little time, and yes, there is enough syrup.
  
  Using 1 level measuring tablespoon of coconut, shape into a ball by
  squeezing coconut firmly in palm of one hand, then rolling between both
  palms. (HINT: Measure out all of the coconut then roll into balls.) Place 2
  inches apart on wire racks. Let dry 10 minutes. Reroll coconut balls so
  there are no loose ends of coconut sticking up.
  
  Place milk chocolate and shortening in a 4-cup glass measure or 1 1/2 quart
  microwave-safe bowl. Microwave on high 1 to 2 minutes or until mixture can
  be stirred smooth and is glossy; stirring once or twice.
  
  Working quickly, spoon 1 level measuring tablespoon of the chocolate over
  each coconut ball, making sure chocolate coats and letting excess chocolate
  drip down onto waxed paper. While chocolate coating is still soft, lightly
  press whole almond on top of each. Let stand to set or place in
  refrigerator. Store in a single layer in airtight container. Keeps best if
  refrigerated. Makes 26.
  
  From: Steve Herrick Source: [1,001 Home Ideas, Feb 1990]
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Coconut Bon Bons
 Categories: Candies, Chocolate
      Yield: 1 servings
 
     15 oz Sweetened condensed milk           12 oz Coconut, grated dried
    1/2 c  Butter, or margarine               24 oz Semi-sweet chocolate
      2 c  Confectioners' sugar                4 tb Shortening
 
  Mix together condensed milk, butter, sugar and coconut. Cover with wax
  paper and chill for 24 hours.
  
  Melt chocolate with shortening.  Roll coconut mixture into balls and with
  fork dip into chocolate.  Drop on wax paper to cool and dry.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Dark Chocolate Walnut Bark
 Categories: Chocolate, Candies, Microwave
      Yield: 1 servings
 
  1 1/2 c  Walnut pieces                            -confectionary, chopped
      2    Bars (8-oz. each) dark                   -(from a 3-oz.
           -chocolate candy, chopped                Bar)
      2 oz White chocolate                
 
  Line large cookie sheet with waxed paper. Spread walnuts out in a single
  layer, close together, on the waxed paper; set aside.
  
  Place dark chocolate in a 1 1/2-quart microwave-safe bowl. Microwave on
  medium (50%) 2 minutes; stir. Microwave on medium 30 seconds to 1 minute
  longer, or until chocolate can be stirred smooth and is glossy, stirring
  twice. Immediately pour over walnuts, spreading out to a thin, even layer.
  Let stand until firm.
  
  Place white chocolate in a 1-quart microwave-safe bowl. Microwave on medium
  1 1/2 to 2 1/2 minutes or until white chocolate can be stirred smooth,
  stirring twice. With the tip of a metal spoon or a pastry bag fitted with a
  small writing tip, drizzle white chocolate over dark in a zig-zag pattern.
  Let stand to set or refrigerate; break into pieces. Store in airtight
  container with waxed paper between layers in cool, dry place. Makes 1 1/4
  pounds.
  
  From: Steve Herrick Source: [1,001 Home Ideas, Feb 1990]
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Easy Toffee Bars
 Categories: Candies, Chocolate
      Yield: 1 servings
 
     35    Soda crackers with unsalted         1 c  Brown sugar, packed
           -tops                               6 oz Semisweet chocolate pieces
      1 c  Butter or regular margarine    
 
  An absolutely fabulous candy!  Tastes and looks like butter crunch. And it
  all starts with a little soda cracker. Your friends will never guess the
  basic ingredient.
  
  Lightly grease 15x10x1 inch jelly roll pan.  Line bottom of pan evenly with
  soda crackers.  Combine butter and brown sugar in 2 quart heavy saucepan.
  Cook over medium heat, stirring constantly, until mixture comes to a boil.
  Continue cooking 3 more minutes, stirring constantly. Pour mixture evenly
  over crackers. Bake in 375F oven 15 minutes. Remove from oven. Sprinkle
  with chocolate pieces. let stand 5 minutes. Spread melted chocolate over
  crackers.  While still warm, cut between crackers making 35 squares. Chill
  in refrigerator until set. Makes 35 pieces. Origin: Farm Journal's Choice
  Chocolate Recipes Shared by: Sharon Stevens.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Elegant Chocolate Log
 Categories: Candies, Chocolate, Entertain
      Yield: 1 servings
 
  1 1/4 c  Sifted confectioners sugar          1 c  Heavy cream
    1/4 c  Plus 1 tb sifted flour              2 tb Sugar
    1/2 ts Salt                               12    Marshmallows, cut up
      5 tb Baking cocoa                        1 oz Unsweetened chocolate,
      6    Eggs, separated                          -melted and cooled
    1/4 ts Cream of tartar                     2 c  Sifted confectioners sugar
  1 1/4 ts Vanilla                                  Light cream
      1 tb Water                             1/4 c  Chopped pecans
 
  Sift together 1-1/4 cup confectioners sugar, flour, salt and cocoa 3 times.
  Set aside.  Beat egg whites with cream of tartar in bowl until stiff peaks
  form, using electric mixer at high speed.  Set aside. Beat egg yolks in
  another bowl until thick and lemon colored, using electric mixer at high
  speed. Beat in vanilaa and water. Blend in dry ingredients, beating well.
  Fold in beaten egg whites. Spread batter in greased and waxed paper lined
  15x10x1 inch jelly roll pan. Bake in 375 oven 15-20 minutes or until cake
  tests done. Meanwhile, lightly dust a clean dish towel with confectioners
  sugar. Loosen cake around edges with spatula and invert cake on towel. Lift
  off pan and carefully peel off paper. With a sharp knife, cut off crisp
  edges. Roll up cake gently, from narrow end, by folding edge of cake over
  and then tucking it in towel. Continue rolling cake, using towel as aid.
  Let cake cool in towel on rack. Whip heavy cream in bowl until thickened,
  using electric mixer at high speed. Add sugar, beating until soft peaks
  form. Fold in marshmallows. Unroll cake. Spread with cream mixture. Reroll
  (without towel)  Combine cooled chocolate and 2 cups confectioners sugar in
  bolw.  Add enough light cream to make a frosting of spreading consistency.
  Spread over cake roll. Sprinkle with pecans. Refrigerate until serving
  time.  Makes 10 servings. Origin: Farm Journal's Choice Chocolate Recipes
  Shared by: Sharon Stevens
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Five Pound Fudge
 Categories: Candies, Chocolate, Christmas
      Yield: 6 servings
 
  4 1/2 c  Sugar                              12 oz Semi-sweet chocolate chips
     12 oz Can evaporated milk                12 oz Milk chocolate bar
    1/4 lb Butter                              2 c  Chopped pecans or walnuts
      1    Jar marshmallow creme               2 ts Vanilla
 
  Cook sugar, milk, and butter to soft ball stage (234 degrees on candy
  thermometer), stirring constantly.  Take off the heat and add the remaining
  ingredients.  Stir quickly and thoroughly to blend.  Pour into a large
  baking pan or dish (I lightly butter it first).  Cool. Cut into squares and
  store in refrigerator.
  
  My favorite fudge recipe!!  I prefer it with walnuts instead of pecans and
  I even buy my milk chocolate candy bars with almonds sometimes for a little
  added flavor and crunch!
  
  From:  Jackie Olden's Newsletter
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Fudge a la Louise
 Categories: Candies, Chocolate, Christmas
      Yield: 6 servings
 
      4 c  Sugar                               2 tb Butter, plus extra for
      3    Squares dark baking                      -greasing platters
           -chocolate                          1 c  Chopped nuts
  1 1/3 c  Milk                            1 1/3 ts Vanilla
 
  In a heavy saucepan mix together the sugar, chocolate, and milk. Place the
  pan over high heat and stir constantly until the choclate is melted and the
  sugar is dissolved. Bring to a full boil, and lower the heat so the candy
  continues to boil gently, not vigorously. Stir no more. Put a candy
  thermometer into the center of the mixture and cook until the temperature
  reaches exactly 232 F. Meanwhile, butter a large platter (turkey size) and
  a flat pan about 11 by 13 inches. When the fudge reaches 232 F., pour it
  into the readied platter - do not scrape the pan, but let it drip out. Dot
  with 2 tablespoons butter and let the mixture cool until the platter feels
  cool underneath. Add vanilla. Take a large slotted spoon and start to stir
  the liquidy mixture - it will take about 15 or 20 minutes. You will see a
  steady change from dark to light color, from glossy to dull, from liquid to
  solid. When the fudge begins to get dull, add the nuts and mix in
  thoroughly. Put fudge into the large buttered pan and press into shape with
  the flat of your palms. Cut into squares; store in airtight container if
  there's any left.
  
  From: Steve Herrick Source: [Yankee Magazine - June 1981]
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Krispie Crunch Candy
 Categories: Candies, Chocolate
      Yield: 1 servings
 
      2 c  Chunky peanut butter -18 oz         1 lb Posedered sugar
      3 c  Rice Krispies                      12 oz Chocolate chips
      1    Stick soft oleo                   1/2    Cake of paraffin
 
  A. Blend peanut butter, oleo, and poseders sugar] B. Mix Rice Krispies eith
  (A) mixture.  Blend with hands to crumbles, then squeeze into 1 inch balls.
  Melt chocolate chips and cake paraffin in double boiler. Dip balls in
  chocoalte mix. Lay on waxed paper until dry.
  
  Bumgarner Family Recipes submitted by Donna Bumgarner Hurt
  
  posted by Bud Cloyd
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Layered Mint Chocolate Candy
 Categories: Candies, Chocolate
      Yield: 1 servings
 
     10    Squares semi-sweet chocolate        1 pk White chocolate squares
      1 cn Sweetened condensed milk,           1 tb Peppermint extract
           -divided                            6 dr Green food coloring
      2 ts Vanilla                        
 
  In heavy saucepan, over low heat, melt semisweet chocolate with 1 cup
  sweetened condensed milk. Remove from heat; stir in vanilla. Spread half
  the mixture into wax paper line 8 or 9 inch square pan. Chill 10 minutes or
  until firm. Hold remaining chocolate mixture at room temperature. In heavy
  saucepan, over low heat, melt white chocolate with remaining sweetened
  condensed milk. Remove from heat; stir in peppermint extract and fool
  coloring.  Spread on chilled chocolate layer. Chill 10 minutes longer or
  until firm.  Spread reserved melted chocolate mixture on mint layer. Chill
  2 hours or until firm.  Turn onto cutting board. Peel off paper and cut
  into squares.  Storre loosely covered at room temperature. Makes about
  1-3/4 lbs.
  
  Origin: Canadian Living, December 1991. Shared by: Sharon Stevens
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Macadamia-Orange Fudge (Microwave)
 Categories: Chocolate, Candies, Microwave, Christmas
      Yield: 2 servings
 
    1/2 c  Butter                              1    Pkge semisweet chocolate
  1 1/2 c  Sugar                                    -pieces (6 ounces)
      5 oz Evaporated milk (1 can)           3/4 c  Macadamia nuts, chopped
      2 c  Miniature marshmallows              1 tb Orange-flavored liqueur
 
  Line an 8-inch square pan with foil.  Melt butter in a glass bowl on HIGH,
  1 minute.  Stir in sugar and milk.  Cook on HIGH for 8 minutes, stirring
  every 3 minutes.  Add marshmallows and chocolate; stir and reheat until
  smooth.  Stir in nuts and liqueur.  Pour into prepared pan. Chill until
  firm.  Cut into pieces.
  
  Makes 2 pounds.
  
  [ McCALL'S; January 1990 ]
  
  Posted by Fred Peters.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Magic Truffles
 Categories: Candies, Chocolate, Syd's book, Christmas
      Yield: 1 servings
 
      6 oz Semi-Sweet Chocolate Chips          1 pn Salt
    1/3 c  +1 tb Sweetened Condensed         1/2 ts Vanilla Or Rum Extract
           Milk                           
 
  Melt chocolate without stirring in top of double boiler.  Remove from heat
  and add condensed milk,salt and flavoring.  Stir only until blended. Press
  into a block one inch high in wax paper lined pan. Chill until firm. Turn
  out.  Remove wax paper.  Cut into serving pieces. Store in airtight
  container.  Makes about 1/2 pound.  From: Syd's Cookbook.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Marry Ellen's Fudge
 Categories: Candies, Chocolate, Microwave, Christmas
      Yield: 6 servings
 
      1    Bag semisweet chocolate             1    Regular-size can Eagle milk
           -chips                                   -(evaporated milk)
    1/2    Bag butterscotch chips                   Vanilla extract
 
  Combine all ingredients in a microwave-safe bowl.  Microwave for 2 minutes.
  Stir.  Pour into 8 x 8 inch bowl and let cool.
  
  From:  Mary Ellen Shook Posted by: Karin Brewer, Cooking Echo, 7/92
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Microwave Fudge
 Categories: Candies, Chocolate, Christmas, Microwave
      Yield: 6 servings
 
      1 lb Confectioners' sugar              1/4 lb Butter or margarine
    1/2 c  Cocoa                               1 ts Vanilla
    1/4 c  Milk                              1/2 c  Chopped nuts
 
  1.  Lightly grease an 8-inch square dish.  Set aside.
  
  2.  Place confectioners' sugar and cocoa in a medium-sized, heat-resistant,
  non-metallic mixing bowl.  Stir to combine.
  
  3.  Add milk and butter to sugar-cocoa mixture.  DO NOT STIR  (I was told
  to make a little well in the sugar stuff and then putting the butter and
  milk in the well, and I'm surprised to find it doesn't say that in the
  recipe...)
  
  4.  Heat, uncovered, on FULL POWER 2 minutes.
  
  5.  After cooking, stir just to combine ingredients.
  
  6.  Add vanilla and nuts.  Stir until blended.
  
  7.  Pour into prepared dish and refrigerate for 1 hour before cutting and
  serving.
  
  Valerie's Note:  Serve fudge squares with a big bowl of hot buttered
  popcorn, turn on a good movie and nestle in with that special someone....
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Microwave Never-Fail Fudge
 Categories: Candies, Chocolate, Microwave, Christmas
      Yield: 1 servings
 
  2 1/2 c  Sugar                               7 oz Marshmallow creme
    1/4 c  Margarine                           6 oz Chocolate chips
    2/3 c  Evaporated milk                   1/2 oz Baking chocolate
 
  Combine sugar, margarine, milk and marshmallow creme in 2 quart microwave
  safe bowl.  Microcook on high 3 minutes.  Stir well.
  
  Continue microcooking 2 to 3 minutes more or until mixture boils. Reduce
  power to 50% and microcook 5 minutes.
  
  Add chocolate chips and shaved baking chocolate.  Stir until melted. Pour
  into buttered 8" dish.
  
  From the recipe files of Sheila Exner - September 1991
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Microwave Creamy Fudge
 Categories: Candies, Microwave, Chocolate, Christmas
      Yield: 1 servings
 
  1 1/2 c  Sugar                              12 oz Chocolate chips (2 cups)
     12 oz Evaporated milk                     1 ts Vanilla
    1/4 c  Butter or margarine                 1 c  Chopped nuts (optional)
      2 c  Miniature marshmallows         
 
  Mix sugar, milk, butter and a dash of salt in a 3 quart microwave safe
  bowl.  Cover loosely with wax paper.  Microcook on high 4 minutes.
  
  Uncover, Microcook 10 minutes more, stirring every 3 minutes.
  
  Continue cooking, stirring every 2 minutes, until candy thermometer reads
  234 to 240 degrees. (soft ball stage).  Stir in marshmallows and chocolate
  chips and nuts if using.  Stir vigorously until creamy and slightly glossy.
  
  Spread in a buttered 11x7 pan.  Refrigerate 2 hours or until set.
  
  From the recipe files of Sheila Exner - September 1991
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Milk Chocolate Praline
 Categories: Candies, Chocolate
      Yield: 6 servings
 
      3 c  Sugar                             1/4 c  Corn syrup - light
    1/2 ts Salt                                1 c  Pecans - coarsely chopped
    3/4 c  Water                               1 ts Vinegar
     12 oz Milk Chocolate Morsels         
 
  In a large saucepan, combine sugar, water, corn syrup, vinegar and salt.
  Bring to full boil, stirring constantly.  Boil 3 minutes without stirring.
  Remove from heat; cool 5 minutes.  Add chocolate morsels; stir quickly
  until melted.  Stir in pecans.  Quickly drop by measuring tablespoonfuls
  onto foil-lined cookie sheets (work as rapidly as possible as mixture tend
  to set up quickly).  Garnish with pecan halves,if desired.
  
  Refrigerate until set (about 20 minutes).  Peel candies off to serve. Store
  in refrigerator.
  
  Makes 4 dozen 2" candies. Toll House Heritage Cookbook, Rev. 1984.
  
  From Tony Balano.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Miniature Candy Bars
 Categories: Chocolate, Candies
      Yield: 1 servings
 
      1 lb Confectioners sugar                12 oz Semisweet chocolate pieces
    2/3 c  Sweetened condensed milk           12 oz Butterscotch flavored pieces
    1/2 ts Vanilla                             1 lb Chopped Spanish peanuts
    1/2 ts Almond extract                 
 
  Combine confectioners sugar, sweetened condensed milk, vanilla and almond
  extract in large bowl. Mix thoroughly, using hands to knead. Roll mixture
  between two sheets of plastic wrap to form 13x9 rectangle. Chill in
  refrigerator. Meanwhile, melt chocolate and butterscotch pieces in top of
  double boiler over hot water. Stir in peanuts. Spread one half of chocolate
  mixture in buttered 13x9x2 baking pan. Carefully place fondant layer on
  top. Spread remaining chocolate mixture on top. Refrigerate until firm.
  Remove from refrigerator 10 minutes before cutting. Cut into bars. Store in
  refrigerator. Makes 48 pieces. Origin: Farm Journal's Choice Chocolate
  Recipes Shared by: Sharon Stevens.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Mokettes Aux Amandes (Almond Mochettes)
 Categories: Chocolate, Candies
      Yield: 1 servings
 
      5 oz Chocolate                       2 1/2 oz Sweet almonds
      1 ts Coffee concentrate                  2 tb Milk
    1/4 lb Confectioners' sugar                1 tb Rum
 
  Preparation: Shell the almonds, lightly grill them, then pulverize them in
  a mortar with the rum. Grate the chocolate into fine powder; work it with
  the milk into a paste, then add the coffee, sugar and almonds. Mix well
  together. Make into balls and roll in grated or granulated chocolate. Let
  stand 5-6 hr. to harden before serving.
  
  Source   : The Art of French Cooking Posted by: Rina de Jong
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Peanut Butter Delights
 Categories: Chocolate, Candies
      Yield: 6 servings
 
      2 c  Chocolate chips                     1 c  Creamy peanut butter
    1/3    Box graham crackers (22             1 lb Powdered sugar
           -crackers)                          1 c  MELTED butter
 
  Melt chcolate chips in top of a double boiler over low heat.  Crush graham
  crackers.  Combine with peanut butter and sugar.  Pour butter over and mix
  well.  Press into a greased 9x13" glass pan.  Spread with melted chocolate.
  Cut before choclate hardens completely.
  
  Shared by Ellen Cleary
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Peanut Butter Bars
 Categories: Cookies, Candies, Chocolate, Desserts
      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: Peanut-Chocolate Fluff Fudge
 Categories: Candies, Chocolate, Christmas
      Yield: 3 servings
 
----------------------------PEANUT BUTTER FUDGE----------------------------
      2 c  Sugar                               1 c  Whipped marshmallow creme
      1 c  Milk                              1/2 c  Peanut butter
    1/2 ts Salt                          

------------------------------CHOCOLATE FUDGE------------------------------
      2 c  Sugar                               3 tb Butter or margarine
      1 c  Unsweetened cocoa                   1 c  Whipped marshmallow creme
    1/4 ts Salt                                1 ts Vanilla extract
      1 c  Milk                           
 
  Servings: about 3 pounds
  
  DIRECTIONS: Peanut Butter Fudge: Grease 10 by 7 inch baking pan; set aside.
  (If making only one kind of fudge, use 8 by 8 inch baking pan.)
  
  Into 6 quart heavy saucepan, measure sugar, milk and salt. Over medium
  heat,heat to boiling, stirring constantly.
  
  With candy thermometer in place, cook, without stirring, until temperature
  reaches 235-F or soft ball stage (when a small amount of mixture dropped
  into very cold water forms a ball which flattens on removal from water).
  Remove saucepan from heat.
  
  Without stirring, allow mixture to cool to 110-F or lukewarm, about 45
  minutes (bottom of pan will feel comfortably warm).
  
  Stir in marshmallow creme and peanut butter. With wooden spoon, beat
  mixture until it holds its shape and loses some of its gloss, about 5 to 7
  minutes. Turn fudge into prepared pan. Allow fudge to set, about 30
  minutes.
  
  Meanwhile, prepare Chocolate Fudge. Pour chocolate layer over peanut butter
  layer; allow to set completely.
  
  Chocolate Fudge: Into 6 quart heavy saucepan measure sugar, cocoa and salt.
  Over medium heat,gradually add milk and butter or margarine. Stirring
  constantly, heat to boiling.
  
  With candy thermometer in place, cook, without stirring, until temperature
  reaches 235-F or soft ball stage (when a small amount of mixture dropped
  into very cold water forms a ball which flattens on removal from water).
  Remove saucepan from heat.
  
  Without stirring, allow mixture to cool to 110-F or lukewarm, about 45
  minutes (bottom of pan will feel comfortably warm).
  
  Stir in marshmallow creme and vanilla. With wooden spoon, beat mixture
  until it holds its shape and loses some of its gloss, about 5 to 7 minutes.
  Turn into prepared pan.
  
  Source: Mom's old magazine clippings- 1940's to 1970's Green Bay Press
  Gazette (newspaper), December 13, 1978
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Petite Boules
 Categories: Candies, Chocolate
      Yield: 6 servings
 
    1/2 c  Whipping cream                     10 oz Semisweet chocolate, finely
      1 lb White chocolate, finely                  -chopped
           -chopped                            1 c  Toasted hazelnuts, ground
      3 tb Frangelico liqueur             
 
  1.   Heat cream to the boiling point; add white chocolate and stir with a
  wooden spoon until chocolate is completely melted and mixture is smooth.
  
  2.   Cool 15 minutes and stir in Frangelico.  Transfer to shallow dish and
  cool in refrigerator 2 hours.
  
  3.   When filling is firm, remove by teaspoonfuls and roll into balls. Let
  sit for 30 minutes on parchment paper.
  
  4.   Melt semisweet chocolate over hot water until half melted; remove from
  heat and stir with wooden spoon until completely smooth. Cool to 89
  degrees.
  
  5.   Place ground hazelnuts in a flat dish; dip white chocolate centers in
  semisweet chocolate, then roll in hazelnuts. Transfer to a baking sheet
  lined with parchment paper.
  
  6.   Cover candies with plastic wrap and dry at room temperature overnight
  before storing in airtight container.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pistachio Swirl Fudge
 Categories: Candies, Microwave, Chocolate, Christmas
      Yield: 50 servings
 
      1 pk (3-oz.) cream cheese                     -chocolate pieces
      1 cn (14-oz.) sweetened condensed        1 tb Sweet butter or margarine
           -milk, divided                    1/2 c  Coarsely chopped pistachio
    1/2 ts Vanilla                                  -nuts
      3 pk (6-oz. each) semisweet         
 
  Place cream cheese in small glass bowl of electric mixer or in a 1-quart
  microwave-safe bowl. Microwave on HIGH (100%) 15 to 25 seconds or until
  cream cheese has softened. Add 2 tablespoons of the sweetened condensed
  milk and the vanilla. Beat on low speed just until mixture is smooth; set
  aside.
  
  Place remaining sweetened condensed milk, semisweet chocolate and butter in
  a 2 1/2-quart microwave-safe bowl. Microwave on medium (50%) 2 to 3 1/2
  minutes or until mixture can be stirred smooth and is glossy, stirring
  twice. Stir in pistachio nuts.
  
  Spread chocolate mixture evenly into prepared pan. Drop cream cheese
  mixture, by spoonfuls, over chocolate; swirl lightly over chocolate. Let
  stand until firm or place in refrigerator. Cut into 25 even squares by
  making 4 lengthwise and 4 crosswise cuts equidistant from each other, then
  cut each square diagonally in half. Store in airtight container with waxed
  paper between layers. Keeps best if refrigerated. Makes 50.
  
  From: Steve Herrick Source: [1,001 HOME IDEAS, FEBRUARY 1990]
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Popcorn Surprises
 Categories: Chocolate, Candies
      Yield: 50 servings
 
      8 c  Popped corn                       1/8 ts Salt
      1 c  Sugar                             1/2 ts Vanilla
    1/3 c  Light corn syrup                    1 lb Chocolate coating
    1/3 c  Hot water                      
 
  Measure popped corn into a large bowl. In a small saucepan, combine sugar,
  syrup, water, and salt. Cover tightly and bring to a rolling boil. Remove
  lid and add thermometer. Cook to 270 degrees; remove from heat and stir in
  vanilla. Pour cooked syrup over the popped corn, stirring to coat corn.
  Cool completely, then run through a food chopper. Melt chocolate coating in
  top of double boiler. Stir ground popcorn into chocolate, using as much
  popcorn as the chocolate will hold. Pack into chocolate lined molds or roll
  out between waxed paper and cut into shapes with cookie cutters or knives.
  Makes about 50 pieces.
  
  Recipe from:Ideals Candy Cookbook by Mildred Brand Copyright-MCMLXXIX By
  Mildred Brand, Milwaukee, Wis. 53201
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Potato Fudge
 Categories: Candies, Chocolate, Potatoes, Christmas
      Yield: 1 servings
 
      3 oz Unsweetened chocolate               1 lb Confectioners sugar
      3 tb Butter or regular margarine         1 ts To 2 ts milk
    1/3 c  Unseasoned mashed potatoes               Flaked coconut
      1 ts Vanilla                                  Chopped walnuts
      1 ds Salt                           
 
  Melt chocolate and butter in saucepan over low heat.  Remove from heat. Add
  mashed potatoes, vanilla and salt.  Mix well.  Sift confectioners sugar
  into large bowl. Add chocolate mixture, mixing well. Mixture will be
  crumbly. Add 1-2 tsp milk, if necessary, to make a mixture that can be
  kneaded. Turn out on board and knead until smooth. Shape mixture into two
  rolls, 12 inches long and 1-1/4 inch in diameter. Roll in coconut or
  walnuts. Cut into 1/2 inch thick slices. Makes 48 pieces. Origin: Farm
  Journal's Choice Chocolate Recipes Shared by: Sharon Stevens
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Recess Peanut Butter Cups (Reeses)
 Categories: Candies, Chocolate, Pitzer
      Yield: 6 servings
 
      8 oz Hershey's Milk Chocolate        1 1/2 c  Peanut Butter, Divided
 
  Melt 8 oz Hersey's milk chocolate bar with 1/2 cup peanut butter. Melt 1
  cup peanut butter in measuring cup set in a pan of boiling water. Cut
  cupcake papers down to about the size for the Reese's cups and place in
  cupcake tin.  Put about 1 T. of melted choc mixture, let set for 20 min
  then place 1 T peanut butter on choc. let set for 10 minutes then place 1
  more T of choc on top and let set.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Recess Peanut Butter Cups (Reeses) - Gloria Pitzer
 Categories: Candies, Chocolate
      Yield: 6 servings
 
      8 oz Hershey's Chocolate                 1 c  Peanut Butter
    1/2 c  Peanut Butter                  
 
  Melt 1 cup peanut butter in measuring cup set in a pan of boiling water.
  Cut cupcake papers down to about the size for the Reese's cups and place in
  cupcake tin.  Put about 1 T. of melted choc mixture, let set for 20 min
  then place 1 T peanut butter on choc. let set for 10 minutes then place 1
  more T of choc on top and let set.
  
  From:  Donahue Show with Gloria Pitzer Posted by: Norma Conklin (VXBD11A) -
  Prodigy Reposted by: Debbie Carlson - Cooking Echo
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Recess Peanut Butter Cups
 Categories: Candies, Chocolate
      Yield: 6 servings
 
      6 oz Pkg semi sweet chocolate            4    Nestles milk chocolate bars
           -chips                          1 1/4 c  Peanut butter
 
  Makes: 24 tiny/12 large
  
  Put choc chips, choc bars, and 1/4 c peanut butter in top of double boiler
  over HOT, not boiling water, stirring till smooth.  Use small muffin tin
  liners, or cut regular cupcake liners down to a 1" depth. Spoon HALF of the
  chocolate mixture equally into the liners.  Melt the rest of the peanut
  butter over hot water, and spoon this equally over the chocolate layer. Top
  with remaining chocolate. Refrigerate to allow cups to set up before
  serving.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Reese's Peanut Butter Cups
 Categories: Chocolate, Candies
      Yield: 6 servings
 
      8 oz Chocolate                          12 oz Peanut butter
 
  Melt 1/2 the peanut butter and half the chocolate together. Spread the
  melted mixture in 24 small paper or foil candy cups. Let set. Melt peanut
  butter and divide equally into the 24 cups. Melt the chocolate and divide
  equally into 24 cups and use as a lid to seal the peanut butter in.
  
  Origin: George Young (my birth father) Shared by: Sharon Stevens
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Reeses Bars
 Categories: Candies, Chocolate
      Yield: 6 servings
 
           Sharon Stevens                      1 c  Peanut butter
      1 c  Melted butter                   2 1/2 c  Graham wafer crumbs
  2 3/4 c  Icing sugar                        12 oz Chocolate chips
 
  Mix together first four and press into an ungreased 9 x 13 pan.
  
  Melt the chocolate chips and pour over the peanut butter mixture. Let cool
  slightly and then cut into bars before the chocolate hardens completely.
  
  Shared by:  Sharon Stevens
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Rich Orange-Chocolate Truffles
 Categories: Candies, Chocolate, Entertain, Gift, Christmas
      Yield: 2 servings
 
    1/3 c  Heavy cream                              COATINGS
    1/4 c  Butter or margarine                      Ground natural pistachio
      6 oz Pkg semisweet chocolate                  -nuts
           -chips                                   Unsweetened cocoa powder
      2 tb Grated orange peel                       Confectioners' sugar
      1 ts Orange extract                           Chocolate jimmies
 
  Stir the cream and chocolate chips in a small heavy saucepan over medium
  heat until bubbling and chocolate is almost melted.  Remove from heat. Stir
  until the chocolate is completely melted and the mixture is smooth. Stir in
  the grated orange peel and orange extract. Pour the mixture into a shallow
  baking pan and refrigerate until firm enough to shape, about 40 minutes.
  Meanwhile, spread 2 to 3 tablespoons of each coating ingredient in
  individual shallow dishes. Divide the cold chocolate mixture into 24 equal
  portions.  Roll each portion into a ball. Roll the balls in the coatings, 6
  per coating, to cover completely. Place the balls as they are coated in
  1-inch paper or foil bonbon cups. Store in an airtight container in the
  refrigerator for up to 2 weeks.
  
  Makes 2 dozen truffles.
  
  [REDBOOK; Nov 1990]
  
  Posted by Fred Peters.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Rocky Road Candy
 Categories: Candies, Chocolate
      Yield: 4 servings
 
      6 oz Chocolate chips                 1 1/4 c  Powdered sugar
      1 oz Chocolate, unsweet.               1/2 ts Vanilla
      1 tb Butter                              2 c  Peanuts, salted cocktail
      2    Eggs                                2 c  Marshmallows, mini
 
  Melt chocolate pieces, chocolate and butter in a large saucepan over low
  heat, stirring until smooth.  Remove from heat.
  
  Beat eggs until foamy.  Mix in sugar, salt and vanilla.  Blend in chocolate
  mixture.  Stir in peanuts and marshmallows.  Drop by teaspoonfuls onto
  waxed paper. Chill 2 hours or until firm. Store in refrigerator; remove
  just before serving. Makes about 4 dozen.
  
  Posted by: Debbie Carlson, cooking echo, August 5, 1991
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Scotchy Pecan Critters
 Categories: Candies, Chocolate
      Yield: 5 servings
 
      1 c  Butterscotch chips                  4 c  Pecan halves
      1 cn Sweetened condensed milk,           1 pk Milk chocolate chips
           -divided                            1 ts Vanilla
      2 ts White vinegar                  
 
  In heave saucepan, over low heat, melt butterscotch chips with 1/3 cup
  sweetened condensed milk.  Remove from heat.  Stir in vinegar.  Drop by
  small spoonfuls onto wax paper lined baking sheets. Arrange 3 pecans on
  each butterscotch drop. In large heavy saucepan, over low heat, melt
  chocolate chipe with remaining sweetened condensed milk, and vanilla.
  Remove from heat. Hold chocolate mixture over hot water. Drop chocolate by
  heaping spoonfuls over pecan clusters. Chill 2 hours, or until firm. Store
  lossely covered in refrigerator. Makes about 5 dozen candies.
  
  Origin: Canadian Living, December 1991. Shared by: Sharon Stevens.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Spirited Chocolates
 Categories: Candies, Chocolate, Entertain, Gift
      Yield: 6 servings
 
           *Ingredients:*                  2 1/2    To 3 cups powdered sugar,
      2 tb Butter or margarine,                     -sifted
           -softened                           2 pk Semisweet chocolate morsels
      2 tb Plus 1 tsp Kirsch or                     -(12-oz pkgs)
           -Chambord                      
 
  Combine butter and liqueur; blend well. Stir in enough powdered sugar to
  make mixture the consistency of craft dough, kneading as necessary. Shape
  mixture into 4 dozen balls. Chill.
  
  Place chocolate in top of a double boiler; bring water to a boil. Reduce
  heat to low; cook until chocolate melts. Let chocolate stand over hot water
  as you mold chocolates.
  
  Spoon about 1/2 teaspoon melted chocolate into each plastic mold intended
  for chocolate-covered cherries. spread chocolate to cover sides of mold
  using the back of a smll spoon. Freeze about 10 minutes or until firm.
  Place one fondant ball in each mold; spoon in additional chocolate to fill
  molds. Chill until firm.
  
  Invert plastic molds, and gently tap to release candy. Store in the
  refrigerator.
  
  Yields 4 dozen.
  
  NOTE: Candy mixture may also be dropped in melted chocolate if
  chocolate-covered cherry molds are unavailable.
  
  Source: "Southern Living: 1986 Annual Recipes" Oxmoor House, 1986.
  
  Shared by: June Hoffman, 7/93
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Tiger Butter
 Categories: Candies, Chocolate
      Yield: 6 servings
 
           *Ingredients:*                           -(12-oz)
      1 lb White chocolate                     1 lb Semisweet chocolate, melted
      1    Jar chunky peanut butter       
 
  Combine white chocolate and peanut buter in top of a double boiler; bring
  water to a boil. Reduce heat to low, and cook until chocolate and peanut
  butter melt, stirring constantly. Spread mixture onto a waxed paper-lined
  15x10x1-inch jellyroll pan. Pour semi-sweet chocolate over peanut butter
  mixture, and swirl through with a knife. Chill until firm.
  
  Cut into 1-1/2x1-inch pieces. Store in refrigerator.
  
  Yields about 6 dozen pieces.
  
  Source: "Southern Living: 1986 Annual Recipes" Oxmoor House, 1986.
  
  Shared by: June Hoffman, 7/93
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Truffes Au Chocolat (Chocolate Truffles)
 Categories: Chocolate, Candies, Christmas
      Yield: 1 servings
 
      3 oz Chocolate                           2 oz Powdered sugar
  1 1/2 oz Butter                              2 tb Fresh cream
 
  Preparation: Put cream, butter and grated chocolate into a pan. The
  chocolate need not be grated fine. The cream can be replaced by skimming
  the top off raw milk poured into a wide basin and allowed to settle. Melt
  butter, chocolate, and cream in a double boiler, stirring to mix well. When
  melted, remove the double boiler from the fire, leaving the hot water in
  the bottom pan to keep it warm. Sift the powdered sugar in slowly, so that
  it will not form lumps, stirring constantly. Let stand 24 hr. in a cool
  place. (In winter, 12 hr. in a cold room will do.) At the end of this time,
  cut a piece of this chocolate about the size of a small nut, using a knife
  or spoon. Roll it into a ball in the palm of the hand until the outside of
  the bonbon begins to melt a little. Then roll it in grated or granulated
  chocolate, which will stick to it perfectly. Let stand 2 hr. before
  serving, but in a place that is not too cold, because these truffles are
  better when they are a little soft. Instead of rolling them into balls, you
  can also shape them to look more like truffles.
  
  Source   : The Art of French Cooking Posted by: Rina de Jong
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Truffes Pralinees (Praline Truffles)
 Categories: Chocolate, Candies, Christmas
      Yield: 1 servings
 
    1/2 lb Good chocolate                      3 oz Butter
           About 1/2 glass water           1 1/2 oz Praline paste
      3    Egg yolks                      
 
  Slowly melt the chocolate in the water, bring to a gentle boil, remove from
  the fire, and add the yolks, beating with a spatula, then replace on a low
  fire to poach the eggs in the chocolate. Do not stop beating. Remove from
  the fire and add the butter and the praline paste. Let cool, beating from
  time to time (this cooling takes a rather long time). When the mixture
  begins to solidify, take some with a spoon, place it in some grated
  chocolate (prepared in advance), and shape to resemble real truffles. These
  truffles keep a week. To keep a longer time, substitute vegetable
  shortening for the butter.
  
  Source   : The Art of French Cooking Posted by: Rina de Jong
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Two Toners
 Categories: Candies, Chocolate, Syd's book
      Yield: 1 servings
 
     12 oz Chocolate Chips                     2 tb Cooking Oil
     12 oz Butterscotch Chips                       Mini Marshmallows
    1/2 c  Chopped Walnuts                
 
  Melt butterscotch chips and 1 tablespoon of oil in top of double boiler
  over hot, not boiling water.  Stir in walnuts.  Pour into pan. Arrange one
  layer of mini-marshmallows on top.  Melt chocolate chips and 1 tablespoon
  of oil in top of double boiler over hot, not boiling water. Pour over
  marshmallows.  Chill.  Use a hammer and chisel to cut. From: Syd's
  Cookbook.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Velveeta Cheese Fudge
 Categories: Chocolate, Candies, Christmas
      Yield: 6 servings
 
      1 lb Margarine or Butter                 4 lb Powdered Sugar
      1 lb Velveeta Cheese                     2 c  Nuts, Chopped
      1 c  Cocoa                               2 ts Vanilla
 
  Melt margarine and cheese together.  Mix in remaining ingredients. Spread
  in greased pan. Cool. Cut in squares. Keep in refrigerator. Makes enough
  for a big party.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Very Old Fudge
 Categories: Candies, Chocolate, Christmas
      Yield: 6 servings
 
      2 c  White sugar                         1 ts Butter
    1/2 c  Corn syrup                          1 ts Vanilla
    1/2 c  Milk or cream                  
 
  Mix the first 4 ingredients, stirring occasionally. Boil until soft to
  medium ball stage. Cook, add vanilla and beat with a wooden spoon until
  stiff. Add nuts and cherries if desired. For chocolate fudge, add 2 tbls.
  cocoa.
  
  From the book "Treasured Mennonite Recipes" by Mennonite Community Relief
  Sales Volume 1
  
  AR/93
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: White Russian Truffles
 Categories: Candies, Chocolate, Christmas
      Yield: 6 servings
 
  1 3/4 lb Milk chocolate, divided           1/4 c  Kahlua
      1 c  Whipping cream                 
 
  1.   Chop finely 1 lb of the chocolate.  Melt in a double boiler to 120
  degrees.  Measure the cream into a 3-quart saucepan and bring just to the
  boil.  Remove from the heat and cool to 120 degrees.  Add the chocolate to
  the cooled cream and stir until the mixture is smooth.
  
  2.   Stir the Kahlua into the chocolate, mixing well.  scrape onto a baking
  sheet and refrigerate until firm.
  
  3.   Finely grate the remaining 3/4 lb of the chocolate.  (This is easiest
  to do using the grater blade of a food processor.) Remove the filling from
  refrigeration and form into small rough balls.  Place on a baking sheet
  lined with wax paper.
  
  4.   Roll the truffles in the grated chocolate, pressing gently to adhere.
  
  5.   Refrigerate overnight.  Remove from refrigeration 15 minutes before
  serving.  Note:  these truffles do not hold well at room temperature.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Chip Cookie Dough Ice Cream
 Categories: Ice cream, Chocolate, Desserts
      Yield: 24 servings
 
      2 c  Milk                                4 c  Whipping Cream
  1 3/4 c  Sugar                                    Pillsbury Chocolate Chip
    1/2 ts Salt                                     - Cookie Dough (large size)
      2 c  Half & Half                              - OR homeade cookie dough
      1 tb Vanilla Extract                
 
  Take the chocolate cookie dough out of fridge and leave out till needed.
  Scald milk until bubbles form around edge. Remove from heat. Add sugar and
  salt. Stir until dissolved. Stir in half and half, vanilla, and whipping
  cream. Cover and refrigerate 30 minutes. Freeze as directed by your ice
  cream machine's instructions. Once ice cream has been through the entire
  ice cream machine process and is now a chilled soft ice cream, add the
  chocolate chip cookie dough. Just break up the dough as best you can with
  your hands and drop it in small clusters into the soft ice cream. Try to
  mix it around to ensure that the cookie dough is evenly distributed
  throughout the ice cream. Put the ice cream in the freezer for several
  hours until hardened. Origin: We pretty much took our vanilla ice cream
  recipe and added the chocolate chip cookie dough. You can easily use the
  Pillsbury cookie dough, but it's cheaper and better to use homemade. Our
  Mrs. Field's Chocolate Chip Cookie Dough recipe makes this especially
  yummy!
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Ben & Jerry's New York Super Fudge Chunk
 Categories: Ice cream, Chocolate, Desserts, Nuts
      Yield: 1 servings
 
    1/4 c  White chocolate; chop coarse        1 c  Milk
    1/4 c  Semisweet chocoate; chop            2 lg Eggs
    1/4 c  Pecan halves; chopped               1 c  Sugar
    1/4 c  Walnuts; chop coarse                1 c  Heavy or whipping cream
    1/4 c  Chocolate covered almonds;          1 ts Vanilla extract
           - cut in half                       1 pn Salt
      4 oz Unsweetened chocolate          
 
  Combine the coarsely chopped chocolate, pecans, walnuts and chocolate
  covered almonds in a bowl, cover and refrigerate. Melt the unsweetened
  chocolate in the top of a double boiler over hot, not boiling water. Whisk
  in the milk, a little at a time, and heat, stirring constantly, until
  smooth. Remove from the heat and let cool. Whisk the eggs in a mixing bowl
  until light and fluffy, 1-2 minutes. Whisk in the sugar, a little at a
  time, then continue whisking until completely blended, about 1 minute more.
  Add the cream, vanilla and salt and whisk to blend. Pour the chocolate
  mixture into the cream mixture and blend. Cover and refrigerate until cold,
  about 1-3 hours, depending on your refrigerator. Transfer the cream mixture
  to an ice cream maker and freeze following the manufacturer's instructions.
  After the ice cream stiffens (about 2 minutes before it is done), add the
  chocolate and nuts, then continue freezing until the ice cream is ready.
  
  Makes one Generous Quart. Note: "New York Super Fudge Chunk was developed
  as a regional flavor for the sophisticated New York palate. After coming up
  with several variations in our Burlington lab,we packed the samples in dry
  ice and shipped them by bus to our New york consultants, a group of
  musicians on Manhattan's Upper West Side. Following several weeks of
  refinement and discussion, we all agreed on this final recipe- a chocolate
  lover's dream."
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Bon Bon Pie
 Categories: Pies, Ice cream, Chocolate, Freezer, Desserts
      Yield: 1 servings
 
      1    9" cookie pie crust                      Green food coloring
  1 1/4 pk Nestles Bon Bon Ice Cream           1 ts Peppermint extract
           - nuggets                                Chocolate; melted
      1 pk Instant vanilla pudding                  Whipping topping
  1 3/4 c  Milk                           
 
  Cover bottom of 9" chocolate cookie crust with 1 1/4 boxes of Nestles Bon
  Bon Ice Cream Nuggets. Mix instant vanilla pudding mix with milk, food
  coloring and peppermint extract. Spoon over Bon Bons and freeze 5 hours.
  Decorate with melted chocolate, whipped topping and more Bon Bon nuggets.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Coconut Snowball Cocoa
 Categories: Beverages, Ice cream, Chocolate, Desserts
      Yield: 8 servings
 
      1 pt Vanilla ice cream                   1 c  Cream of coconut
      1 c  Coconut, flaked                     1 ts Coconut extract
    1/2 c  Unsweetened cocoa                 1/2 c  Chocolate ice cream suace
      1 qt Milk                                8    Marachino cherries
 
  Scoop ice cream into 8 small balls, immedaitely roll in coconut. Place on
  waxed paper-lined baking sheets; freeze until ready to use. Whisk cocoa
  into milk in a large suacepan. stir in rum, if desired, cream of coconut
  and coconut extract.Bring to simmer over medium-high heat. Pour into 8
  large heatproof mugs. Float ice cream balls in cocoa. If desired, drizzle
  ice cream ball with chocolate sauce and top with a cherry.Makes 8.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Ben & Jerry's Oreo Mint Ice Cream
 Categories: Ice cream, Desserts, Chocolate
      Yield: 1 servings
 
    2/3 c  Oreo's; coarsely chopped            2 c  Heavy or whipping cream
      2 lg Eggs                                1 c  Milk
    3/4 c  Sugar                               2 ts Peppermint extract
 
  Ben and Jerry have been making Oreo Mint ever since they opened their first
  store in the gas station. it was their top-selling flavor for a long time
  and was only recently nudged out of first place by Heath Bar Crunch. Place
  the cookies in a bowl, cover and refrigerate. Whisk the eggs in a mxing
  bowl until light and fluffy, 1-2 minutes. Whisk in the sugar, a little at a
  time, then continue whisking until completely blended, about 1 minute more.
  Pour in the cream and milk and whisk to blend. add the peppermint extract
  and blend again. Transfer the mixture to an ice cream maker and freeze
  following manufacturer's instructions. After the ice cream stiffens, about
  2 minutes before it is done, add the chopped cookies, then continue
  freezing until the ice cream is ready. Makes 1 generous quart.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Ben's Chocolate Ice Cream
 Categories: Ice cream, Chocolate, Desserts
      Yield: 1 servings
 
      4 oz Unsweetened chocolate               1 c  Heavy or whipping cream
      1 c  Milk                                1 ts Vanilla
      2 lg Eggs                                1 pn Salt
      1 c  Sugar                          
 
  Ben's Chocolate Ice Cream is about as rich as they come. The pinch of salt
  helps to bring out the chocolate flavor. Melt the unsweetened chocolate in
  the top of a double boiler over hot, not boiling water. Gradually whisk in
  the milk and heat, stirring constantly, until smooth. Remove from the heat
  and let cool. Whisk the eggs in a mixing bowl until light anf fluffy, 1-2
  minutes. Whisk in the sugar, a little at a time, then continue whisking
  until completely blended, about 1 minute more. Add the cream, vanilla and
  salt and whisk to blend. Pour the chocolate mixture into the cream mixture
  and blend. Cover and refrigerate until cold, about 1-3 hours, depending on
  your refrigerator. Transfer the mixture to an ice cream maker and freeze
  following the manufacturer's instructions. Makes 1 generous quart.
   VARIATION: Chocolate Almond- Add 1 cup roasted whole almonds (salted or
  unsalted) after the ice cream stiffens, about 2 minutes before it is done,
  then continue to freeze until the ice cream is ready.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Jerry's Chocolate Ice Cream
 Categories: Ice cream, Chocolate, Desserts
      Yield: 1 servings
 
      2 oz Unsweetened chocolate               1 c  Sugar
    1/3 c  Unsweetened cocoa powder            1 c  Heavy or whipping cream
  1 1/2 c  Milk                                1 ts Vanilla
      2 lg Eggs                           
 
  The combination of cocoa powder and unsweetened chocolate creates an ice
  cream with a more complex testure.Jerry refers to this as "mouthfeel". Melt
  the unsweetened chocolate in the top of a double boiler over hot, not
  boiling water. Gradually whisk in the cocoa and heat, stirring constantly,
  until smooth. ( the chocolate may "seize" or clump together. Don't worry,
  the milk will dissovle it). Whisk in the milk, a little at a time, and heat
  until completely blended. remove from the heat and let cool. Whisk the eggs
  in a mixing bowl until light and fluffy, 1-2 minutes. Whisk in the sugar, a
  little at a time, then continue whisking until completely blended, about 1
  minute more. Pour in the cream and vanilla and whisk to blend. Pour the
  chocolate mixture into the cream mixture and blend. Cover and refrigerate
  until cold, about 1-3 hours, depending on your refrigerator. Transfer the
  mixture to an ice cream maker and freeze according to manufacturer's
  instructions.
   VARIATION: Chocolate Chocolate chip: Add 3/4 cup semisweet chocolate chips
  after the ice cream stiffens, about 2 minutes before it is done, then
  continue freezing until the ice cream is ready. The rick fully textured ice
  cream is a chocoholic's delight. Some of Ben and Jerry's friends take it a
  step further and serve it with hot fudge sauce!
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Rum Ice Cream
 Categories: Ice cream, Chocolate, Microwave, Desserts
      Yield: 8 servings
 
      1 c  Sugar                               2 oz Unsweeten baking chocolate;
      2 tb All-purpose flour                        - (2 sq.) broken in pieces
      2 c  Light cream; chilled              1/2 ts Rum extract
      1    Egg; slightly beaten           
 
  In large microwave-safe bowl combine sugar and flour; gradually stir in
  milk. Blend in egg and baking chocolate pieces. Microwave at HIGH (100%) 2
  to 2 1/2 minutes, stirring frequently, just until mixture boils and
  thickens. Add rum extract; blend with wire whisk until mixture is smooth.
  Chill thoroughly. Add light cream to chilled mixture; blend well. Freeze in
  2-quart ice cream freezer according to manufacturer's directions.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Black Magic Pie *
 Categories: Pies, Chocolate, Freezer, Ice cream, Desserts
      Yield: 8 servings
 
------------------------------PATTI - VDRJ67A------------------------------
     42    Oreo cookies                        1 pt Vanilla ice cream; softened
      2 tb Margarine; melted                 1/2 c  Whipped topping
      1 qt Chocolate ice cream                      Chocolate fudge sauce
 
  Finely crush 22 cookies. Mix 1-1/4 cup crumbs and margarine; set aside
  remaining crumbs. Press onto bottom of 9" pie plate. Stand 14 cookies
  around edge of plate, pressing lightly into crust. Scoop chocolate ice
  cream into balls; arrange in prepared crust. Coarsely chop remaining 6
  cookies; sprinkle over ice cream scoops. Spread softened vanilla ice cream
  evenly over cookie layer; freeze 15 minutes. Top with a layer of reserved
  cookie crumbs, pressing gently into ice cream. Freeze several hours or
  overnight. To serve, garnish with whipped topping and chocolate sauce.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: German Chocolate Ice Cream **
 Categories: Ice cream, Freezer, Desserts, Chocolate
      Yield: 1 servings
 
------------------------------PATTI - VDRJ67A------------------------------
    1/2 c  Sugar                               4 oz Sweet chocolate; melted
      2 tb Flour                               2    Eggs; beaten
    1/8 ts Salt                              1/2 c  Shredded coconut
    1/8 ts Cinnamon                            2 c  Light cream -OR- Half & Half
      2 c  Milk                              1/2 c  Pecans; chopped
 
  Combine sugar, flour, salt and cinnamon in a 2 qt saucepan. Gradually add
  milk. Cook over medium heat, stirring constantly, until thickened. Cook
  additional 2 minutes. Remover from heat. Blend in melted chocolate. Blend a
  small amount of hot mixture into eggs; return all to pan, stirring
  constantly. Cook 1 minute (DO NOT BOIL). Remove from heat; add coconut.
  Cool. Blend in cream; chill. Stir in nuts. Churn-freeze. Makes 2 quarts.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Peppermint Dessert **
 Categories: Desserts, Chocolate, Freezer, Ice cream
      Yield: 8 servings
 
------------------------------PATTI - VDRJ67A------------------------------
      1 c  Chocolate wafer crumbs              1 qt Peppermint ice cream; soft
      3 tb Butter; melted                    1/2 c  Chocolate fudge topping
 
  Combine crumbs and butter. Press mixture onto bottom and part way up sides
  of 8" square baking pan. Freeze utnil firm. Spread ice cream over the
  frozen crumbs. Cover with chocolate topping. Freeze several hours or
  overnight. To serve, let stand at room temperature about 15 minutes; cut
  into squares.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Mint Heaven
 Categories: Desserts, Chocolate, Ice cream
      Yield: 12 servings
 
-----------------------------------CRUST-----------------------------------
      1 pk Oreo cookies; crush in chunk        1 c  Butter; melted

----------------------------------FILLING----------------------------------
      1 ga Ice Cream; mint choco-chip          8    Heath bars/Skors;crushed

----------------------------------TOPPING----------------------------------
      2    Jars hot Fudge Sauce               12 oz Cool Whip; thawed
 
  Combine crushed oreos and place in botton of either a BIG glass bowl or
  13x9" pan. Freeze until firm. Combine mint chocolate chip ice cream and
  crushed Heath bars. Reserve a few chunks of Heath bars for top. Combine and
  place on top of oreo base. Freeze until firm. Heat 2 jars hot fudge sauce,
  so you can pour. Pour fudge over top in rippled pattern. Freeze. Just
  before serving top with cool whip & reserved Heath chunks.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Coffee-Toffee Ice Cream Cake *
 Categories: Desserts, Chocolate, Ice cream
      Yield: 8 servings
 
------------------------------PATTI - VDRJ67A------------------------------
      1 lb Frozen pound cake; thaw             3    Heath bars; crushed
      2 pt Coffee ice cream; soft              1 c  Heavy cream; whipped
  1 1/3 c  Hot fudge topping              
 
  Cut  cake into 1/3" slices and halve each slice diagonally. You will have
  triangular pieces of cake. Line bottom of 9" springform pan with cake,
  filling in any spaces by cutting some slices into small pieces. Spread half
  the ice cream over cake. Freeze until firm, about 1 hour. Spread half the
  fudge topping over ice cream and sprinkle with half the crushed Heath bars.
  Repeat layering with remaining cake, ice cream, fudge topping and candy.
  Cover tightly with plastic wrap and freeze until ice cream is set. Before
  serving, remove pan sides. Place cake on platter. Spread some whipped cream
  on sides of cake. Pipe rosettes of cream around edge of cake. Serves 8-10.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Frozen Ho Ho Dessert **
 Categories: Desserts, Ice cream, Chocolate, Freezer
      Yield: 20 servings
 
------------------------------PATTI - VDRJ67A------------------------------
      2 pk HoHo cakes                         13 oz Cool Whip
      2 qt Ice cream, 1 qt each of 2          16 oz Oreo cookies; crushed
           - different flavors, any           12 oz Hot fudge sauce
           - you choose                             Chocolate shavings
 
  Cut HoHo cakes in half lengthwise. Line sides, then bottom, of 9x13" baking
  pan with HoHos. Cover with one flavor of ice cream; spread crushed oreo
  cookies over ice cream. Freeze. Add second layer of ice cream. Freeze. Pour
  fudge sauce over this, then top with Cool Whip. Garnish with shaved
  chocolate. Freeze.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: White Chocolate Ice Cream *
 Categories: Desserts, Ice cream, Freezer, Chocolate
      Yield: 1 servings
 
------------------------------PATTI - VDRJ67A------------------------------
      2 c  Half and half                       4    Eggs
     12 oz White chocolate;                1 1/2 c  Sugar
           - coarsely chopped                  2 c  Whipping cream
 
  Scald half and half in top of double boiler set over simmering water. Add
  chocolate. Reduce heat so water barely simmers and cook until chocolate is
  melted, stirring occasionally. Remove from heat. Using electric mixer, beat
  eggs in medium bowl to blend. Add sugar and beat until dissolved. Slowly
  mix in chocolate mixture. Beat in cream. Refrigerate until well chilled.
  Process chocolate mixture in ice cream maker according to manufacturer's
  instructions. Freeze in covered container at least 4 hours to mellow. If
  frozen solid, let ice cream soften slightly in refrigerator before serving.
  Makes 2 quarts.
 
-----
 
---------- 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 Egg                                 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.
 
-----
 
---------- 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: Minty Mousse Pie Au Chocolat
 Categories: Mint, Chocolate, Pies, Desserts
      Yield: 6 servings
 
      6 T  Sugar; divided                      2 T  Cornstarch; and
      2 t  Cornstarch                          1 c  Mint-chocolate chips; *
  1 1/2 c  Milk                                1 c  Cream; heavy
      1 ea Graham cracker crust; 9" **    
 
  *    Use Nestles mint-chocolate chips in this recipe.  2/3 rds of a 10 oz
  **   Use a prepared 9-inch graham cracker crust in this recipe, or if
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++
  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: Barcardi Rum Chocolate Cake
 Categories: Box cakes, Alcohol, Chocolate, Desserts
      Yield: 10 servings
 
------------------------------------CAKE------------------------------------
      1 pk Chocolate cake mix                1/4 c  Cold water
      1 pk Chocolate Instant Pudding..       1/2 c  Oil
      4 x  Eggs                              1/2 c  Slivered almonds, optional
    1/2 c  Barcardi Dark Rum             

----------------------------------FILLING----------------------------------
  1 1/2 c  Cold milk                           1 pk Chocolate Instant Pudding
    1/4 c  Barcardi Dark Rum                        Envelope Dream Whip Topping
 
  Preheat oven to 350F. Grease and flour two 9-in layer cake pans. Combine
  all cake ingredients together in large bowl. Blend well, then beat at
  medium mixer speed for 2 minutes. Turn into prepared pans. Bake for 30
  minutes or until cake tests done. Do not underbake. cool in pans for 10
  minutes. Remove from pans, finish cooling on racks. Split layers in half
  horizontally. Spread 1 cup filling between each layer and over top of cake.
  Stack. Keep cake chilled. Serve cold. Optional: Garnish with chocolate
  curls. Filling: Combine milk, rum, pudding mix and topping mix in deep
  narrow-bottom bowl. Blend well at high speed for 4 minutes, until light and
  fluffy. Makes 4 cups.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Frangelico Chocolate Cake with Frosting
 Categories: Cakes, Chocolate, Alcohol, Frostings, Desserts
      Yield: 12 servings
 
------------------------------------CAKE------------------------------------
      3    Eggs                            2 1/4 c  All purp flour
    3/4 c  Granulated sugar                  1/2 c  Unsweet cocoa powder
    1/2 c  Butter                          1 1/2 ts Baking soda
      1 c  Lt. brown sugar; packed           3/4 c  Strong cold coffee

----------------------------------FROSTING----------------------------------
      6 tb Butter                              3 tb Frangelico
      1 lb Sifted powdered sugar               2 tb Up to 3 T hot coffee
      3 tb Unsweet cocoa powder           
 
  Grease and flour two 9" cake pans. Preheat oven to 350 deg. Separate eggs.
  Beat egg whites until frothy; then beat in sugar until stiff peaks form.
  Set aside. Cream butter and brown sugar until fluffy. Beat in yolks one at
  a time. Sift flour, cocoa, baking soda tog. Add to creamed mixture
  alternately with coffee and Frangelico; blend well. Fold egg whites into
  batter. Pour into prepared pans. Bake 30-35 min. or until done. Cool 10
  min. Invert on wire racks and remove pans. Cool before frosting. FROSTING:
  Cream butter with sugar. Add everything else. and beat until smooth.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Black Russian Cake
 Categories: Bundt cakes, Box cakes, Alcohol, Chocolate, Desserts
      Yield: 12 servings
 
      1 pk Yellow cake mix                     2 ts Instant coffee
      1 pk Instant chocolate pudding           4    Eggs
      2 ts Cinnamon                      

--------------------------MILK CHOCOLATE FROSTING--------------------------
    1/2 pk Milk chocolate frost mix (14        2 tb Powdered sugar
      2 tb Hot water                         3/4 c  Water
      2 tb Butter, softened                  3/4 c  Oil
      1 tb Brandy                            1/4 c  Vodka
      1 tb Orange Flavor liqueur             1/4 c  Tia Maria or cream de cacao
    1/4 ts Almond extract                 
 
  Combine all ingredients, blend for 1 minutes with mixer at low speed; beat
  at high speed for 2 minutes. Spoon into greased and floured Bundt pan. Bake
  at 350 degrees for 45 minutes. Cool at least 10 in pan; turn out to cool.
  Ice with the milk chocolate frosting. Frosting: Combine all ingredients in
  small mixing bowl, beat 1 minute at low speed, beat for 1 minute at high
  speed. Stir in a few more drops of water until mixture reaches desired
  spreading consistency.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Kahlua White Russian Cake
 Categories: Cakes, Chocolate, Alcohol, Desserts
      Yield: 10 servings
 
      3 tb Kahlua                          1 1/4 c  Sugar
      2 tb Vodka                             1/2 c  Butter
      3 oz White baking bar w/cocoa cho        2 tb Shortening
      2 c  Sifted cake flour                   3    Eggs
    3/4 ts Baking soda                       3/4 c  Buttermilk
    1/2 ts Baking powder                     1/3 c  Apricot jam

-------------------------KAHLUA WHITE RUSSIAN CREME-------------------------
      2 c  Whipping cream                    1/4 c  Kahlua
    1/2 c  Powdered sugar                      2 tb Vodka
 
  White baking bar w/cocoa shaved into curls (I use potatoe peeler for this)
  In med heavy saucepan combine Kahlua, vodka and 3 oz chopped white baking
  bar. Cook and stir over low heat till baking bar is melted, cool slightly.
  Grease and lightly flour three 8x1 1/2 round baking pans (I use my 9") In
  small bowl stir flour, baking soda, and baking powder, set aside . In large
  bowl combine sugar, butter and shortening, beat w/electric mixer on med spd
  till light and fluffy. Add eggs, ONE at a time, beating till combined. Beat
  in the cooled liqueur mixture. Alternately add flour mixture and buttermilk
  to egg mixture, beating on low to med spd after each addition till
  combined. Spread the batter evenly in pans. Bake at 350~F for 20-25 mins or
  till toothpick in center comes out clean. Cool the cake layers in the pans
  on wire racks for 10 mins. Remove from pans and cool completely on wire
  racks. To assemble, place one layer, bottom side up, on a serving plate.
  Spread layer w/about 3 TB of the jam and 1/3 C of the Kahlua White Russian
  Cream. Place a 2nd layer on top of first, bottom side up, spread
  w/remaining jam and 1/3 c of the cream. Top w/remaining cake layer, bottom
  side up. Swirl remaining cream onto the top and sides of cake. Decorate top
  (I do the sides too, looks soooo pretty!) w/baking bar curls. COVER AND
  CHILL FOR UP TO 24 HOURS!!! To serve, cut into wedges, dipping knife into
  water between slides. 12-16 servings. KAHLUA WHITE RUSSIAN CREAM In chilled
  med bowl combine Whipping cream, and sifted fpowdered sugar. Beat
  w/electric mixer on low speed until thickened. Gradually add kahlua and
  Vodka, beat on low speed until soft peaks form. DO NOT OVERBEAT.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cream Cheese Snickers Candy Bar Pie
 Categories: Pies, Chocolate, Nuts, Desserts
      Yield: 10 servings
 
      1    9" pastry shell, baked, cool    1 1/2 c  Powdered sugar, unsifted
      2    Eggs                                1 ts Cocoa
      1    Unflavored gelatin envelope         3 tb Evaporated milk
    1/4 c  Water, cold                         1 ts Vanilla
      6    1-1/2oz Snickers Bars,            1/2 ts Salt
           - cut into pieces                   1 c  Heavy cream, whipped
    1/4 c  Peanut butter, chunky                    Peanuts, salted, chopped
      8 oz Cream cheese, softened                   Sweetened whipped cream
 
  Separate the eggs. Sprinkle the gelatin over cold water in a small saucepan
  and let stand until softened, about 4 minutes; dissolve over very low heat,
  stirring. Melt candy bars in top of double boiler over simmering water; add
  peanut butter and blend with a wooden spoon until smooth; cool. Beat cream
  cheese with 2 egg yolks thoroughly; gradually add powdered sugar, beating
  well. Blend in cocoa, evaporated milk, vanilla, candy bar mix and then the
  dissolved gelatin; mix all well. Chill until partially thickened, stirring
  one or two times. Stifly beat the room temp egg whites with the salt; fold
  into chilled mix, then fold in the whipped heavy cream; turn into cooled
  pastry shell and chill until firm. Decorate with chopped peanuts and
  additional whipped cream if desired.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Raspberry Cake
 Categories: Box cakes, Alcohol, Chocolate, Desserts
      Yield: 10 servings
 
      1 pk Chocolate cake mix *              1/2 c  Seedless raspberry jam
     12 oz Semisweet chocolate chips           8 oz Sour cream
    1/4 c  Chambord                            2 tb Chopped pecans, toasted
 
  * butter recipe chocolate cake with pudding
  ******************************************************* ******************
  Prepare cake mix according to package directions; stir in 1/2 chocolate
  chips. Spoon batter into 2 greased and floured 9 inch round cake pans. Bake
  at 350~F for 25-30 minutes. Cool in pans on wire rack 10 minutes. Remove
  from pans and cool completely. Brush tops of layers with Chambord. Place on
  cake layer on a plate; spread with jam and top with second layer. Melt
  remaining chocolate chips over low heat, stirring often. Remove from heat,
  gradually stir in sour cream. Spread on top and sides of cake, sprinkle top
  with toasted pecans Chill at least 2 hours.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Black Forest Trifle Dessert
 Categories: Desserts, Box cakes, Chocolate, Alcohol
      Yield: 10 servings
 
    1/2 pk Devil's food cake mix              21 oz Can cherry pie filling
    1/2 c  Rum                           

-----------------------------CHOCOLATE CUSTARD-----------------------------
    2/3 c  Sugar                               1    Toppings
    1/4 c  Cocoa                               1 c  Whipping cream
    1/8 ts Salt                                2 tb Powdered sugar
      3    Eggs, beaten                      1/4 c  Sliced almonds, toasted
      2 c  Milk                           
 
  Prepare cake mix according to package directions; cut into 1/2 inch slices.
  Line bottom of 2 quart bowl of trifle dish with half of cake slices;
  sprinkle with 2-4 tbsp. rum. Spoon half of cherry pie filling over cake;
  top with half of choclate pudding. Repeat procedure with remaining cake,
  rum, pie filling and custard. Cover and chill. Beat whipping cream until
  foamy; gradually add powdered sugar, beating until soft peaks form. Spread
  over custard; garnish with almonds. CHOCOLATE CUSTARD: Combine first 3
  ingredients in top of double boiler. Combine eggs and milk, gradually stir
  into dry mixture. Bring water in double boiler to a boil, reduce heat to
  low and cook custard, stirring constantly until thick. Cool. Dessert yields
  6-8 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Twinkie Pie
 Categories: Pies, Desserts, Chocolate
      Yield: 8 servings
 
           Butter                            1/2 ts Vanilla extract
      9    Twinkies                            6 oz Chocolate chips; semisweet
      3    Eggs; large, seperated              1 c  Pecans; chopped
      1    Dash of Cream of tartar             1 c  Heavy cream; whipped
    1/2 c  Sugar                          
 
  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: The Next Best Thing To Robert Redford
 Categories: Desserts, Nuts, Chocolate
      Yield: 16 servings
 
      1 c  Flour                               1 pk Cool whip (9 oz size);thawed
    1/2 c  Margarine                           1 pk Instant vanilla pudding (lg)
      1 c  Pecans; finely chopped              1 pk Instant chocolate pudding (l
      1 pk (8 oz) cream cheese;softened        3 c  Milk; cold
      1 c  Sugar                                    Grated Chocolate candy bar
 
  Prepare bottom crust by mixing together flour, margarine and pecans until
  crumblike. Press mixture into greased 13x9" baking pan. Bake at 350~F for
  15 to 20 minutes until lightly golden. Cool. Beat cream cheese with sugar
  until smooth. Fold in half of Cool Whip. Spread mixture over cooled crust.
  Combine vanilla and chocolate pudding mixes. Beat in milk until smooth and
  thickened. Spread over cream cheese layer. Spread remaining Cool Whip over
  top. Sprinkle with grated chocolate. Cover and refrigerate overnight.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Snicker's Dessert
 Categories: Desserts, Chocolate, Nuts
      Yield: 12 servings
 
--------------------------------FIRST LAYER--------------------------------
      1 c  Milk chocolate chips              1/4 c  Butterscotch chips

--------------------------------SECOND LAYER--------------------------------
      1 c  Sugar                               1 c  Marshmallow cream
    1/4 c  Milk                                1 ts Vanilla
    1/4 c  Margarine                           2 c  Peanuts
    1/4 c  Peanut butter                 

--------------------------------THIRD LAYER--------------------------------
     40    Caramels                            2 tb Water

--------------------------------FOURTH LAYER--------------------------------
      1 c  Milk chocolate chips              1/4 c  Peanut butter
    1/4 c  Butterscotch chips             
 
  Melt ingredients for first layer and spread in a 13x9 pan. Freeze until
  firm. Boil the sugar, milk and margarine 5 min. Add the peanut butter,
  marshmallow cream and vanilla. Pour over the 1st layer and sprinkle with
  peanuts.  Cool. Melt the caramels with the water and pour over the peanuts
  as the 3rd layer. Melt the chips and peanut butter. Pour over the 3rd
  layer.  Keep refrigerated.  Cut into squares.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Lethal Layers
 Categories: Bar cookies, Chocolate, Nuts, Desserts
      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, Desserts
      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: Chicken with Chocolate Sauce (Chicken Mole)
 Categories: Chicken, Chocolate, Mexican
      Yield: 6 servings
 
      4 tb Olive oil                         1/4 c  Raisins
      2    Cloves garlic, minced             1/2 ts Cumin
           Serving-pieces of chicken         1/4 ts Nutmeg
           -for 6 persons                    1/4 ts Ground cloves
      1    Onion, chopped                    1/4 ts Cinnamon
      1    Green pepper, chopped             1/2 ts Salt
      3    Slices canned pimento,            1/4 ts Pepper
           -chopped                            1 ts Sugar
      2    Large tomatoes, peeled,                  Grated rind of 1 orange
           -seeded, and chopped                2    Squares bitter chocolate,
      2 tb Chili powder (or to taste)               -chopped
  2 1/2 c  Chicken broth                     1/4 c  Light rum
    1/4 c  Slivered almonds               
 
  In casserole, heat oil and cook garlic for a few moments to flavour oil;
  add chicken and brown.  Remove chicken. In remaining fat, cook onion, green
  pepper, pimento, and tomato over gentle heat for 10 minutes. To onion
  mixture, add chili powder, blending well. Add broth, almonds, raisins,
  seasonings, and rind; simmer, covered, 30 minutes longer. Add chocolate,
  stirring until melted.  Replace chicken, spooning sauce over. Bake,
  covered, at 350 degrees for 1 hour, or until chicken is tender. Warm rum,
  ignite it, and pour over contents of casserole; allow to stand for a few
  minutes. Source: Jack Shyba, FidoNet Cooking Echo
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Mole Poblano Picante
 Categories: Poultry, Stew, Mexican, Chocolate
      Yield: 6 servings
 
      8    Mulato chiles                     1/8 ts Cinnamon
      4    Ancho chiles                      1/2 ts Ground coriander seed
      4    Pasilla chiles                    1/4 ts Anise
      8 lb Turkey, in pieces                 1/2 c  Raisins
      4 tb Lard                                3    Tomatoes, seeded, chopped
      4 tb Sesame seeds                        4    Canned chipotle chiles
      1 lg Onion, chopped                      2 oz Unsweetened chocolate
      2    Cloves garlic, chopped                   Salt
      1    Tortilla, cut up                         Freshly ground pepper
      1 c  Blanched almonds                    1 ts Sugar
    1/8 ts Ground gloves                  
 
  Prepare the mulato, ancho, and pasilla chiles by washing in cold water;
  removing veins, stems, and seeds; and tearing them roughly into pieces.
  Place the pieces in a bowl and soak in hot water (about 1 cup to 6 chiles)
  for about an hour. Blend the chiles with the soaking water in a blender,
  but do not over blend. The texture should remain coarse.
  
  Place the turkey pieces in a flameproof casserole with a lid, and poach,
  covered, in salted water to barely cover for 1 hour. Drain, reserving the
  stock. Dry the turkey pieces thoroughly with paper towels. Heat the lard in
  a skillet, and brown the turkey pieces, a few at a time. Arrange the turkey
  pieces in the casserole and keep warm. Combine 2 tbs of the sesame seeds,
  the onion, garlic, tortilla, almonds, cloves, cinnamon, coriander seed,
  anise, raisins, tomatoes, prepared chiles, and chipotle chiles, and reduce,
  bit by bit, to a coarse puree in the electric blender.
  
  Heat the remaining lard in a skillet, adding, if necessary, a little more
  lard to bring it up to 3 TBS. Cook the puree, stirring constantly, for
  about 5 minutes. Add 2 cups of the turkey stock, chocolate, salt and pepper
  to taste, and the sugar, and cook, over very low heat, until the chocolate
  has melted. Pour the sauce over the turkey; cover; and cook over the lowest
  possible heat for 1 hour, stirring occasionally. The sauce should be rather
  thicker than the consistency of heavy cream. If it seems too thin, thin
  with turkey stock. Sprinkle with remaining sesame seeds just before
  serving.
  
  NOTE: Chipotle chile and its close relative morita chile have the most
  exotic flavor of any of the Mexican chiles. They are also exceedingly
  picante and can really lift your head off. If you do not care for hot food,
  experiment with the chipotle, for even in a small quantity its flavor will
  survive. Begin with a half chile, tasting and adding more to your mole with
  caution until you find the amount that suits your taste.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Mole Poblano De Dos Chiles
 Categories: Poultry, Mexican, Pork, Chocolate
      Yield: 6 servings
 
      6    Mulato chiles                     1/8 ts Ground cloves
      6    Pasilla chiles                    1/4 ts Cinnamon
      8 lb Turkey, in pieces                 1/2 ts Anise
      1 lb Pork loin, in 2" chunks             1 lb Tomatoes, seeded, chopped
      4 tb Lard                                1 oz Unsweetened chocolate
    1/2 c  Almonds                                  Salt
    1/2 c  Peanuts                                  Freshly ground pepper
      1    Tortilla, coarsely chopped          1 ts Sugar
      4 tb Sesame seeds                   
 
  Prepare the chiles as described above in the recipe for Mole Poblano
  Picante. Place the turkey and pork in a large kettle with enough salted
  water to cover. Bring to a boil, and cook, covered, for 1 hour. Drain,
  reserving the stock. Dry the turkey and pork pieces thoroughly with paper
  towels. Heat the lard in a large, heavy skillet. Brown the turkey and pork
  pieces, a few at a time; then transfer to a flameproof casserole. In the
  electric blender, blend the almonds, peanuts, tortilla, 2 tbs of the sesame
  seeds, cloves, cinnamon, anise, tomatoes, and the prepared chiles, and
  reduce to a coarse puree.
  
  Heat the lard remaining in the skillet, adding a little more if necessary,
  and cook the mixture for 5 minutes, stirring constantly. Add 2 cups of the
  reserved stock, the chocolate, salt and pepper to taste, and sugar. Stir
  until chocolate has melted. Pour the sauce over the turkey and pork in the
  casserole; cover; and cook over very low heat for about 1 hour, taking care
  not to let it burn. Sauce should be the consistency of heavy cream, so, if
  necessary, thin with more stock. Sprinkle with remaining sesame seeds just
  before serving.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Mole
 Categories: Chicken, Chocolate, Mexican
      Yield: 4 servings
 
      1    Chicken, cut in parts             1/2 tb Of Mexican chocolate
      4 c  Of water                            1    Cube of chicken bouillon
      1    Jar of mole                              Salt to taste
    1/4 c  Of tomato sauce                
 
  In a Dutch oven put chicken and water, add extra water if 4 cups of water
  don't cover chicken. Boil in medium-high heat for 20 minutes, or until
  chicken is tender.
  
  In a small bowl put mole, tomato sauce, Mexican chocolate and chicken
  bouillon cube. Remove one cup of broth from the Dutch oven, and add it to
  the mole mixture. Mash the ingredients together with a potato masher, until
  it is creamy and has no lumps. Add salt to taste. Then pour mole sauce into
  the Dutch oven, and mix with boiled chicken. Cook another 20 minutes, then
  turn off heat and cover. Makes 4 to 5 servings.
  
  I hope you can get mole, but if you can't let me know. Cause my brother got
  address to companies that sell Mexican spices, sauces, and products. I'll
  get back to you with the empanadas recipe, when I corner my mom. Later.
  Susy
 
-----
 
---------- 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 350ø 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: 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 350øF 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: Annella Campbell's Company Cake
 Categories: Cakes, Desserts
      Yield: 8 servings
 
------------------------------------CAKE------------------------------------
      1 c  Flour                             1/2 c  Sugar
      1 ts Baking powder                       4 lg Egg yolks
    1/8 ts Salt                              1/3 c  Milk
    1/2 c  Shortening                          2 ts Vanilla extract

------------------------------WALNUT MERINGUE------------------------------
      5 lg Egg whites                        1/2 c  Chopped walnuts
    2/3 c  Sugar                         

--------------------------VANILLA CUSTARD FILLING--------------------------
      2 tb Sugar                               1 lg Egg yolk
      2 tb Cornstarch                          1 c  Milk
      1 pn Salt                                1 ts Vanilla extract
 
  PREHEAT OVEN TO 325F with rack in center of oven. Generously grease 2
  8-inch layer cake pans. Dust with flour, tapping pans over sink to remove
  excess flour.
  
  FOR CAKE, sift flour, baking powder and salt together onto waxed paper; set
  aside. Use mixer to cream shortening and sugar until fluffy. Add egg yolks
  one at a time, beating well after each addition. Add vanilla. Combine well.
  Add reserved flour mixture alternately with milk, mixing until smooth.
  Divide batter between prepared pans. Use back of spoon to spread batter
  evenly; this takes a little patience.
  
  FOR MERINGUE, beat egg whites until they are thick and hold their shape but
  are still soft and moist. Add sugar by the tablespoon, beating well after
  each addition. Divide between pans. Use spatula to spread over batter.
  Sprinkle with nuts, dividing evenly. Bake until lightly colored and
  toothpick inserted into center comes out clean (it's OK if meringue
  cracks), about 30 minutes. Let rest 10 minutes in pans on cooling racks.
  Use flexible knife to release cake from sides of pan. Gently invert cakes.
  Set them meringue-side up to cool completely. Spread one meringue layer
  with filling. Top with other layer, meringue-side up. It's best served the
  day it is made but it can be made a day ahead and kept cool (but not
  refrigerated). If made ahead, keep covered. Yield: 1 8-inch layer cake.
  
  VANILLA CUSTARD FILLING: Combine sugar, cornstarch and salt in heavy
  1-quart saucepan. Stir in egg yolk and milk. Stir over medium heat. Stir
  until mixture coats spoon, about 4 minutes. Remove from heat. Stir in
  vanilla. Let cool completely. If mixture becomes lumpy, whisk vigorously,
  before using.
  
  ABBY MANDEL - PRODIGY GUEST CHEFS COOKBOOK
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Brown Sugar Cake
 Categories: Cakes, Desserts
      Yield: 8 servings
 
      2 c  Brown sugar; packed                 1 ts Baking soda
  1 3/4 c  Flour; sifted                     1/4 ts Salt
      2 ts Cinnamon                            2    Eggs
      2 ts Ground ginger                     3/4 c  Buttermilk (*)
      1 ts Ground cardamom                   1/2 c  Butter; melted
      1 ts Ground cloves                       1 c  Pecans; chopped

-----------------------------BUTTERSCOTCH GLAZE-----------------------------
    1/4 c  Butter                              1 c  Powdered sugar
    1/4 c  Brown sugar                         1 ts Vanilla or rum extract
      2 tb Milk                           
 
  Preheat oven to 325F.  Grease and flour 9-cup tube (Bundt) pan.
  
  In large bowl combine dry ingredients.  Add buttermilk, eggs and melted
  butter.  Beat well.  Add nuts if desired. Pour into prepared pan. Bake for
  50 minutes or until tests done. Cool in pan 10 to 15 minutes. Turn out onto
  wire rack or plate.  Cool.  Top with Butterscotch Glaze.
  
  (*) I used 4 Tbsp. buttermilk powder, added with the dry ingredients. Then
  I added 3/4 C. water where the buttermilk is to be added.
  
  GLAZE:  In sauce pan, combine butter, brown sugar and milk. Bring to full
  boil, add sugar and extract. Beat until smooth. Add more milk to make a
  good consistency for drizzling if necessary.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Carrot Cake, a la Anne
 Categories: Cakes, Desserts
      Yield: 15 servings
 
  1 1/2 c  Sunlite oil                    13 1/2 oz Crushed pineapple, well
      2 c  White sugar                              -drained
      3    Eggs, should be jumbo               1 c  Chopped nuts (your choice)
      2 ts Vanilla                                  Cream Cheese Frosting
      2 c  A.P. flour                          8 oz Softened cream cheese
      2 ts Cinnamon                            1 tb Milk (homogenized)
      2 ts Baking soda                         1 ts Vanilla
      1 ts Salt                                1 ds Of salt
      7 oz Flaked coconut                      5 c  Sifted powdered sugar
      2 c  Shredded carrots               
 
  In a large bowl, combine the oil, the sugar, the eggs, and the vanilla. Mix
  well with a whisk. Sift the flour, the cinnamon, the soda, and the salt in
  a smaller bowl.
  
  Add the sifted ingredients to the oil, sugar, eggs, vanilla mixture, and
  mix well using the whisk. Stir in the flaked coconut, the carrots, the
  crushed pineapple,and the chopped nuts, using the whisk. Pour into a well
  greased and floured 13 X 9 X 2 pan, (You may use a Bundt pan or a tube pan)
  and bake at 350 F. for 50 to 60 minutes. Allow it to cool in the pan about
  30 minutes.
  
  While it bakes: Test the cake after 30 minutes, the typical test of the
  center of the cake being done is used, the center is firm, but by using a
  toothpick or skewer to test, this cake should be almost underdone!
  
  Frost as desired, using Cream cheese or butter frosting (cream cheese
  suggested), using this mixture.
  
  Cream Cheese Frosting: Mix the cream cheese, the milk, the vanilla, and the
  salt, then add the powdered sugar, one cup at a time, until it is well
  mixed.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Carrot-Banana Cake
 Categories: Desserts, Cakes
      Yield: 12 servings
 
      2 c  All purpose flour                        -pineapple in juice
      1 tb Ground cinnamon                   1/2 c  Mashed ripe bananas
      2 ts Baking soda                       3/4 c  Chopped pecans
    1/4 ts Salt                                     FROSTING:
      1 c  Vegetable oil                       8 oz Pkg cream cheese, at room
      1 c  Sugar                                    -temperature
      1 c  Firmly packed golden brown          1 c  Powdered sugar
           -sugar                              3 tb Unsalted butter, at room
      4 lg Eggs                                     -temperature
  1 1/2 c  Finely grated carrots (about      1/4 ts Ground cinnamon
           -1 1/2 large)                            Additional ground cinnamon
      1 c  Drained canned crushed         
 
  FOR CAKE:  Preheat oven to 350F.  Grease and flour a 12-cup Bundt pan. Sift
  the first four ingredients into a medium bowl.  Whisk the oil, sugar, brown
  sugar and eggs in a large bowl until well blended. Mix in the dry
  ingredients.  Add the carrots, pineapple, banana and pecans; blend well.
  Pour into the prepared pan.  Bake until a cake tester inserted near the
  center comes out clean, or about 1 hour. Let the cake stand in the pan for
  10 minutes before turning out onto a rack to cool.
  
  FOR FROSTING:  Beat the cream cheese, powdered sugar, butter and 1/4
  teaspoon cinnamon in a medium bowl until smooth.  Spread frosting over the
  cake.  Sprinkle with additional cinnamon
  
  Can be prepared 1 day ahead.  Cover wiyth a cake dome and refrigerate.
  
  Makes 12 servings.
  
  From Bon Appetit, October 1993 [Zita Wilensky]. Posted by Fred Peters.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Dutch Apple Cake
 Categories: Cakes, Desserts
      Yield: 6 servings
 
      1 c  All purpose flour                 1/4 c  Skim milk
      5 tb Sugar                             1/2 ts Vanilla extract
      1 ts Baking powder                       4 c  Sliced peeled apples
      2 tb Low fat margarine                   1 ts Ground cinnamon
      2    Egg whites; slightly beaten    
 
  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.
  
  Posted by SANDY VAN BIBBER, Prodigy ID# XWCG89A.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Fresh Grapefruit Cake
 Categories: Cakes, Desserts, Arizona
      Yield: 6 servings
 
      2 c  Sifted cake flour                        -juice
  1 1/4 c  Sugar                             1/3 c  Water
      2 ts Baking powder                     1/3 c  Salad oil
    1/2 ts Salt                                1 tb Fresh grated grapefruit peel
      5    Eggs, separated                   1/4 ts Cream of tartar
    1/4 c  Fresh squeezed grapefruit      
 
  From: Arizona Cookbook
  
  Sift together dry ingredients. In small mixer bowl, combine egg yolks,
  grapefruit juice, water and oil. Add dry ingredients. Beat at low speed
  until blended. Then beat at medium speed for one min. *Stir* in grapefruit
  peel. Beat whites until frothy; add cream of tartar. Continue beating until
  whites are stiff, BUT NOT DRY.
  
  Carefully folk yolk mixture into whites until just blended. Pour into
  9-inch layer cake pans lined with oiled waxed paper. Bake at 350 F for
  25-30 minutes. Leave in pans 10 minutes. Turn out onto wire rack to cool.
  Frost.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Friendship Cake and Starter
 Categories: Desserts, Cakes
      Yield: 6 servings
 
      1 lg Gallon Jar                          1 c  Sugar
      1 c  Cubed Pineapple                     2 tb Brandy
      1 c  Sugar                                    Cake:
      2 tb Brandy                              1    Box Cake Mix
      1 c  Maraschino Cherries                 1 sm Box Instant Pudding
           -including juice                  3/8 c  Cooking Oil
      1 c  Sugar                               4    Eggs
      2 tb Brandy                              1 c  Chopped Nuts
      1 c  Sliced Canned Peaches               1    Portion Fruit
           -including juice               
 
  In the one gallon jar, combine the pineapple, 1 cup sugar and 2 tablespoons
  of brandy. Let ingredients sit in jar for 2 weeks, stirring daily. At the
  end of two weeks, add the maraschino cherries, 1 cup of sugar and 2
  tablespoons of brandy. Let the mixture sit for two more weeks, stirring
  daily. During the forth week add the canned peaches, 1 cup of sugar, 2
  tablespoons of brandy. Let sit another two weeks, stirring daily. Seperate
  the liquid from the fruit. The liquid is your starter and you can use the
  fruit on ice cream or cake. Now you are ready to prepare the fruit for two
  cakes.
  
  DO NOT refrigerate the liquid. In a large gallon jar, put 1 1/2 cups of the
  starter, 2 1/2 cups of sugar and 1 large can (28 Oz.) sliced peaches. Mix
  well and cover jar with a paper towel. Do not refrigerate or screw lid on
  jar. Stir every day for 10 days. Next, add 2 1/2 cups of sugar and 1 can
  (16 oz.) crushed pineapple. Stir everyday for 10 days. Add 2 1/2 cups sugar
  and 1 can (16 oz.) fruit cocktail. Slice contents of 1 jar (10 oz.)
  maraschino cherries and add with juice. Stir every day for 10 days.
  
  On baking day, drain the fruit and divide it into two equal parts. Save the
  juice and use it as starter for friends. You will have enough for five
  starters (approximately 2 cups each). DO NOT refrigerate the liquid because
  it will stop the fermenting action. For each cake you will need: To each
  cake mix, add pudding mix, oil, and eggs. Beat until smooth and fold in
  fruit and nuts, batter will be thick. Pour mixture into a greased tube pan,
  then bake at 350 degrees for 50 to 60 minutes. Turn cake out of pan while
  hot. When cooled, the cake freezes well. The choices of flavored cake mixes
  and pudding mixes is yours and coconut may be substituted for nuts.
  
  SOURCE:*Norene B. Mitchell, Oneida, NY. Recipe Swap Column, Syracuse Herald
  American 8/2/92 SHARED BY: Jim Bodle 8/92
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Friendship Cake - 30 Day Cake
 Categories: Cakes, Desserts, Penn-dutch
      Yield: 6 servings
 
     20    TH DAY: Add 2 9oz. jars                  -You are ready to bake 3
           -marashino cherries drained              -cakes.
           -and diced...I use both                  CAKE
           Red and green ones                  1    Box yellow cake mix
           STIR DAILY FOR 10 DAYS              1 sm Box vanilla instant pudding
     30    TH DAY: Drain fruit- save         2/3 c  Oil
           -liquid- you will have              4    Eggs
           -enough for yourself and 2      1 1/2 c  Fruit only...no juice
           Friends (1 1/2 cups each).          1 c  Nuts- pecans are best
 
  DO NOT REFRIGERATE...USE ONLY WOODEN UTENSILS...STORE IN COVERED CONTAINER
  
  FIRST DAY: In large bowl combine 1 1/2 cups starter juice, 2 1/2 cups
  sugar, 1 large can sliced peaches, drained and diced.
  
  STIR DAILY FOR 10 DAYS
  
  TENTH DAY: add 2 1/2 cups sugar, 1 large can chunk pinapple with juice
  
  STIR DAILY FOR 10 DAYS
  
  The contributor added: Mix all ingredients and bake in a greased bundt pan
  300 * for 1 hour. I serve it plain as after it cools I usually pour about
  1-1 1/2 oz of rum over it to add flavor.....very good!
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Georgia Peaches-And-Cream Cake
 Categories: Cakes, Desserts
      Yield: 8 servings
 
----------------------------------FILLING----------------------------------
      2 lb Ripe peaches; peeled                1 tb Quick-cooking tapioca
    1/3 c  Sugar                             1/4 ts Freshly grated nutmeg
      2 tb Fresh lemon juice             

-------------------------------CRUMB TOPPING-------------------------------
    1/2 c  Unbleached all-purpose flour        4 tb Unsalted butter; chilled
      6 tb Light brown sugar                 1/4 ts Cinnamon

------------------------------------CAKE------------------------------------
      6 tb Sour cream                      1 1/2 ts Pure vanilla extract
    1/4 ts Baking soda                       3/4 c  Unbleached all-purpose flour
      1 lg Egg                               1/2 ts Baking powder
    1/3 c  Sugar                             1/4 ts Salt
      4 tb Unsalted butter; softened      
 
  PREHEAT OVEN TO 375F 15 minutes before baking, with the rack in the center
  of the oven. Butter an 8-inch square baking pan, preferably glass. Cut the
  peaches into 1/2-inch slices. Put in a pan with sugar, lemon juice, tapioca
  and nutmeg and toss gently. Cook over high heat until syrup begins to
  bubble, about 4 minutes. Set aside.
  
  FOR THE TOPPING: Work the flour into the sugar, butter and cinnamon until
  the butter is the size of small peas. This can be done with a food
  processor or pastry blender. Set aside.
  
  FOR THE CAKE: Stir the sour cream and baking soda together and let stand
  while you begin the cake. Cream the egg, sugar and butter in the processor
  or with a mixer until it is light and fluffy. Add the vanilla and sour
  cream and mix well. Gently fold in the flour, baking powder and salt. In
  the processor, do this by pulsing the machine on and off several times.
  Spread the warm peaches and their juice in the bottom of the baking pan.
  Spoon the batter over the peaches and spread in a thin, even layer with a
  rubber spatula. It's OK if the peaches are not completely covered. Sprinkle
  the topping over the batter. Bake until a toothpick inserted into the
  center of the cake--not the fruit--comes out clean, 25-to-28 minutes.
  
  ABBY MANDEL - PRODIGY GUEST CHEFS COOKBOOK
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Icebox Cake
 Categories: Desserts, Cakes
      Yield: 1 servings
 
      1 lb Graham crackers                     1 lb Dates
      1 lb English walnuts                   1/2 pt Cream
      1 lb Marshmallows                   
 
  Grind marshmallows and dates, add 1/2 pt. cream. Mix and roll in loaf.
  Chill, slice and serve with whipped cream. Source: Mrs. C. B. Zaiser,
  Atwater Grange, Portage County, OH
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Impossible Chocolate Cheesecake
 Categories: Desserts, Cakes
      Yield: 1 servings
 
-------------------------DEIDRE ANN PENROD  FGGT98B-------------------------
      2    Cream cheese packages; *            2    Semisweet chocolate;**
    3/4 c  Sugar                               2 tb Kahula;***
    2/3 c  Bisquick baking mix                 1 ts Vanilla extract
      2    Eggs                              1/2 ts Almond extract

-----------------------------CHOCOLATE TOPPING-----------------------------
      1    Sour cream; 8-oz carton             1 tb Kahula; ***
      1 oz Semisweet chocolate square          1 ts Vanilla extract
      2 tb Sugar                          
 
  * 8-oz packages, cubed and softened ** 2 1-oz squares, melted *** Or any
  other coffee-flavored liqueur ~---------------- Mix all ingredients except
  chocolate topping in a mixer; beat at HIGH speed 2 minutes, scraping bowl
  often. Pour into a greased 9-inch pie plate. Bake at 350^ for 25 minutes or
  until puffed with a dry center. Cool 5 minutes; carefully spread chocolate
  topping on top of cheesecake. Chill 3 hours before serving. YIELD: One
  9-inch pie. CHOCOLATE TOPPING: Combine first 3 ingredients in a small
  saucepan; cook over low heat, stirring constantly, until chocolate melts.
  Remove from heat, and stir in Kahula and vanilla; cool. SOURCE: Southern
  Living Cooking School Cookbook, Fall, 1982 From the cookbook
  
  Uploaded by Deidre Ann Penrod on Prodigy Shared by Judi M. Phelps - The San
  Jose Kid.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Kentucky Blackberry Jam Cake
 Categories: Cakes, Desserts
      Yield: 6 servings
 
      1 c  Seedless raisins                  1/2 c  Butter or margarine
      1 cn Crushed pineapple (8-1/2 oz)        1 c  Sugar
  2 1/2 c  All-purpose flour, sifted           5 ea Eggs
      1 ts Baking soda                         1 c  Seedless blackberry jam
      1 ts Cinnamon                                 -(12-oz jar)
      1 ts Nutmeg                            2/3 c  Buttermilk
    1/2 ts Cloves                              1 c  Pecans, chopped
    1/2 c  Shortening                               Confectioners' sugar
 
  Soak raisins for several hours or overnight in the crushed pineapple. Sift
  together flour, baking soda, cinnamon, nutmeg and cloves. Cream shortening
  and butter or margarine in large bowl of electric mixer. Gradually add
  sugar and beat until fluffy. Add eggs one at a time, beating well after
  each addition. Blend in jam. Alternately add sifted dry ingredients and
  buttermilk to the creamed mixture. Blend in pineapple, raisins and pecans.
  Pour batter into 13x9x2-inch pan that has been greased and floured. Bake at
  350 degrees f. for 55 to 60 minutes or until done. Dust with confectioners'
  sugar; cut in squares. This will freeze.
  
  From: Florence P. Hanford's Television Kitchen Meals, 1964.
  
  Shared by: June Hoffman, 9/93
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Kitty Litter Cake
 Categories: Cakes, Desserts, Humor
      Yield: 24 servings
 
      1 pk Spice cake mix                           Green food colring
      1 pk White cake mix                     12 sm Toosie rolls
      1 pk White sandwich cookies              1 pk Vanilla pudding mix
 
  Servings: 24
  
  Prepare cake mixes and bake accordingly to directions.Prepare pudding mix
  and chill until ready to assemble. Crumble white sandwich cookies in small
  batches in blender, they tend to stick, so scrape often. Set aside all but
  about 1/4 cup. To the 1/4 cup cookie crumbs, add a few drops green food
  coloring and mix using a fork. When cakes are cooled to room temperature,
  crumble into a large bowl. Toss with half the remaining cookie crumbs and
  the chilled pudding. gently combine. Line new, clean kitty litter box. Put
  mixture into litter box. Put three unwrapped Toostie rolls in a microwave
  safe dish and heat until soft and pliable. Shape ends so they are no longer
  blunt, curving slightly. repeat with 3 more Tootsie rolls and bury in
  mixture. Sprinkle the other half of cookie crumbs over top. Scatter the
  green cookie crumbs lightly over the top, this is supposed to look like the
  chlorophyll in kitty litter. Heat remaining Tootsie Rolls, 3 at a time in
  the microwave until almost melted. Scrape them on top of the cake and
  sprinkle with cookie crumbs. Serve with a new pooper scooper.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Oatmeal Cake and Frosting
 Categories: Cakes, Desserts
      Yield: 1 servings
 
      1 c  Oatmeal                           1/2 ts Salt
      2    Eggs                                1 c  Sugar
  1 1/2 c  Boiling water                   1 1/3 c  Flour
  1 1/2 ts Cinnamon                            6 tb Butter
    1/2 c  Shortening                        1/3 c  Cream or evaporated milk
      1 ts Soda                                1 c  Coconut & nuts (optional)
  1 3/4 c  Brown sugar                    
 
  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: Prune Whip Spice Cake with Prune Butter Frosting
 Categories: Cakes, Desserts
      Yield: 6 servings
 
  2 1/4 c  All-purpose flour, sifted         1/2 c  Shortening
  1 1/3 c  Sugar                             1/2 c  Prune juice, drained from
      2 ts Baking powder                            -cooked prunes
    1/4 ts Baking soda                       1/2 c  Milk
      1 ts Salt                                2 ea Eggs
    1/2 ts Cinnamon                            1 ts Vanilla
    1/4 ts Nutmeg                                   Prune butter frosting
    1/4 ts Allspice                                 -(recipe below)
 
  Sift together flour, sugar, baking powder, baking soda, salt and spices
  into large bowl of electric mixer. Add shortening, prune juice and milk.
  Beat with electric mixer for 1-1/2 minutes on slow or medium speed. Scrape
  bowl and beaters; mix well. Add eggs and vanilla. Beat for 1-1/2 minutes
  more on slow or medium speed. Scrape and mix again. Stir once around bowl
  with spoon. Pour batter into two 8-inch layer cake pans which have been
  greased and floured. Bake in a 350 degree F. oven for 25 to 30 minutes.
  Frost with Prune Butter Frosting.
  
  PRUNE BUTTER FROSTING: 6 Tbsp butter or margarine 3 cups confectioners'
  sugar, sifted 3/4 tsp lemon juice 4 to 4-1/2 Tbsp prune juice 1 tsp grated
  lemon rind salt, dash 1/2 cup prunes, cut-up, cooked, well-drained 2 Tbsp
  chopped nuts Cream butter or margarine in large bowl of electric mixer. Add
  sugar alternately with juices; beat until well blended. Add grated rind and
  salt.  Beat until frosting is of good spreading consistency. Fold in prunes
  and nuts. This cake and frosting will freeze.
  
  Source: Florence P. Hanford's Television Kitchen Meals, 1964.
  
  Shared by: June Hoffman, 9/93
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Ribbon Refrigerator Cake
 Categories: Desserts, Cakes
      Yield: 1 servings
 
      1 pk Gelatine                            1 ea Egg; separated
     18 ea Graham crackers                   1/2 c  Pineapple; crushed
    1/2 c  Sugar; powdered                   1/4 c  Walnuts; chopped
    1/4 c  Butter                         
 
  Prepare gelatine and set aside to cool. Place layer of graham crackers,
  having them fit snugly into loaf pan. Spread over layer of filling made by
  mixing powdered sugarm butter and egg yolk, beaten, crushed pineapple and
  walnut meats, then stiffly beaten egg white. Place in refrigerator to
  chill. A spoonful of whipped cream at serving time is an improvement. Note:
  This recipe contains uncooked egg and may pose a health hazard due to
  salmonella. Source: Mrs. Harley Musser, Meigs County, OH Mrs. May Standen,
  Hickory Tree Grange, Lorain County, OH
 
-----
 
---------- 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
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Vegan Chocolate Sponge Cake
 Categories: Cakes, Desserts, Vegetarian
      Yield: 8 servings
 
           Karen Mintzias                           -OR- Superfine sugar
      2 c  Self-rising flour                   9 tb Sunflower oil
           -(pref. 85% whole-wheat)        1 1/2 c  Water
    1/4 c  Cocoa powder                             Vegan margarine
      3 ts Baking powder                            -for greasing
  1 1/3 c  Vanilla sugar                 

--------------------------------TO DECORATE--------------------------------
      1    Qty. Chocolate Fudge Icing               -coarsely grated
           -OR- Chocolate Buttercream               Confectioners' sugar
           Dark chocolate                

-------------------------VEGAN LEMON CAKE VARIATION-------------------------
    1/2 c  -additional flour                   1    -Lemon, rind grated
      2 tb -Lemon juice                   
 
  Preheat the oven to 325 F.  Grease two 8- to 8-1/2-inch shallow cake pans
  and line the base of each with a circle of greased wax paper.
  
  Sift the flour, cocoa powder and baking powder into a bowl.  Add the sugar,
  oil and water.  Mix well to a batter-like consistency.  Pour the mixture
  into the prepared pans and bake for about 40 minutes, until the cakes
  spring back to a light touch in the center.
  
  Turn the cakes out onto a wire rack and strip off the wax paper. Allow to
  cool completely.
  
  Sandwich the cake together with half the fudge icing or chocolate
  buttercream and coat the top with the rest.  Sprinkle on a little grated
  chocolate and confectioners' sugar.
  
  Variation: VEGAN LEMON CAKE:
  
  Use the additional amount of flour and omit the cocoa powder. Replace 2 tb.
  of the water with lemon juice and add the grated lemon rind. Sandwich the
  cakes together and coat the top with lemon buttercream or fudge icing and
  decorate the cake with yellow sugar decorations and leaves cut from
  angelica.
  
  Source: The Complete Vegetarian Cuisine - by Rose Elliot ISBN:
  0-394-57123-1 Typed for you by Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: M & M Christmas Ornaments
 Categories: Candies, Desserts
      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: 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: 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: 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: Ben & Jerry's Heath Bar Crunch Ice Cream
 Categories: Ice cream, Desserts
      Yield: 1 servings
 
      4    Heath Bars                          2 c  Heavy or whipping cream
      2 lg Eggs                                1 c  Whole wilk
    3/4 c  Sugar                               2 ts Vanilla
 
  Using a sharp knife, cut the candy bars into 1/2 to 1 inch chunks. You
  should have about 1 cup. Place the chucks in a bowl, cover and freeze.
  Whisk the egg in a mixing bowl until lihgt and fluffy, 1-2 minutes. Whisk
  in the sugar, a little at a time, then continue to whisk until completely
  blended, about 1 minute more. Pour in the cream, milk, vanilla, and whisk
  to blend. Tranfer the mixture to ice cream maker and freeze following
  manufactorer's instructions. After the ice cream stiffens (about 2 minutes
  before it is done) add the candy, then continue freezing until the ice
  cream is ready. Makes generous 1 quart.
   Variation: COFFEE HEATH BAR CRUNCH: Omit vanilla and substitute 3 tb. good
  quality freeae-dried coffee. Add 2 tb coffe with the cream and milk, and
  add the remaining 1 tbls coffee with the candy( after the ice cream
  stiffens.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Orange Crush Sherbet
 Categories: Desserts, Fruits, Ice cream
      Yield: 16 servings
 
      2 cn Sweetened condensed milk           20 oz Crushed pineapple
      6 cn Orange soda, 12 oz each        
 
  Combine sweetened condensed milk, orange soda and pineapple in bowl; mix
  well. Chill overnight. Pour into ice cream freezer container. Freeze
  according to manufacturer's instructions. Yield: 16 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Mango Ice Cream
 Categories: Desserts, Ice cream, Fruits
      Yield: 6 servings
 
      1    Mango                           1 1/2 c  Half & half
      1 tb Lemon juice                         1    Egg yolk; beaten
      2 ts Cornstarch                          2 tb Light corn syrup
    1/3 c  Sugar                          
 
  Peel mango. Cut pulp from seed; discard seed. In blender or food processor
  fitted with metal blade, puree mango pulp with lemon juice. In medium
  saucepan, combine cornstarch and sugar. Stir in half and half, beaten egg
  yolk and corn syrup. Cook and stir over medium heat until bubbly; cook 1
  minute longer. Cool. Stir in pureed mango. Pour into ice cream canister.
  Freeze in ice cream maker according to manufacturer's directions. Makes
  about 1 quart.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Razzle Dazzle Raspberry Sherbet
 Categories: Ice cream, Fruits, Desserts
      Yield: 1 servings
 
      3    Egg whites                          1 c  Half & half
    3/4 c  Sugar                               3 c  Raspberries in syrup; pureed
      1 c  Milk                                2 tb Lemon juice
 
  Beat egg whites until stiff, but not dry. Gradually beat in sugar, then
  milk, half and half, raspberries, lemon juice. Cover, refrigerate 30
  minutes. Freeze as directed. Makes 2 quarts.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Frozen Cinnamon Nut Yogurt
 Categories: Ice cream, Desserts
      Yield: 1 servings
 
      4 c  Vanilla yogurt                      1 c  Whipping cream
      1 c  Sugar                               1 ts Vanilla
    1/2 ts Cinnamon                            1 c  Walnut pieces
           Salt                           
 
  Thoroughly combine yogurt, sugar, cinnamon and salt in mixing bowl. Stir in
  whipping cream and vanilla. Add nuts. Cover and refrigerate 30 minutes.
  Freeze according to manufacturer's directions.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Ben & Jerry's Sweet Cream Base #1
 Categories: Ice cream, Desserts
      Yield: 1 servings
 
      2 lg Eggs                                2 c  Heavy or whipping cream
    3/4 c  Sugar                               1 c  Milk
 
  This is Ben and Jerry's most popular base, has creamy texture, medium body,
  and a subtle, understated taste. It's especially good as a background for
  fruit,cookies and candy. Whisk the eggs in a mxing bowl until light and
  fluffy, about 2 minutes. Whisk in the sugar, a little at a time, then
  continue to whisk until completely blended, about 1 minute more. Pour in
  the cream and milk and whisk to blend. Makes 1 quart.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Ben & Jerry's Sweet Cream Base #2
 Categories: Ice cream, Desserts
      Yield: 1 servings
 
      2 c  Heavy or whipping cream           2/3 c  Half & half
    3/4 c  Sugar                          
 
  This simple recipe is made with a minimum of ingredients and requires no
  cooking. It makes a very creamy ice cream with 25% butterfat, but it does
  not store well in home freezers, so be prepared to eat it all!! Pour the
  cream into a mixing bowl. Whisk in the sugar, a lttle at a time, then
  continue whisking until completely blended, about 1 minute more. Pour the
  half and half and whisk to blend. Makes 1 quart.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Ben & Jerry's Sweet Cream Base #3
 Categories: Ice cream, Desserts
      Yield: 1 servings
 
      2 c  Light cream                              - cold
      1 c  Sweetened condensed milk;      
 
  This recipe makes a less creamy, less rich ice cream. Ben likes the
  slightly cooked flavor of the sweetened condensed milk. Whisk the light
  cream and the sweetened condensed milk together in a mixing bowl until
  blended. Makes 1 quart.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Ben & Jerry's Raspberry Ice Cream
 Categories: Ice cream, Fruits, Desserts
      Yield: 1 servings
 
      1 pt Fresh raspberries                   2 lg Eggs
  1 1/2 c  Sugar                               2 c  Heavy or whipping cream
    1/2    Lemon; juice of                     1 c  Milk
 
  Compare to other fresh fruit, raspberries are intensely flavorful and very
  tart, so to make ice cream you need less fruit and more sugar. Toss the
  raspberries, 3/4 cup sugar, and the lemon juice together in a bowl. Cover
  and refrigerate for 2 hours, stirring every 30 minutes. Whisk the eggs in a
  mixing bowl until light and fluffy, 1-2 minutes. Whisk in thr remaining 3/4
  cup sugar, a little at a time, then continue whisking until completely
  blended, about 1 minute more. Pour in the heavy cream and milk and whisk to
  blend. Drain the juice from the raspberries into the cream mixture and
  blend. Mash the raspberries until pureed and stir them into the cream
  mixture. Transfer the mixture to an ice cream maker and freeze following
  the manufacturer's instructions. Makes 1 generous quart.
   NOTE: If you prefer a chunkier raspberry ice cream, return the raspberries
  to the refrigerator after pouring off the juice. After the ice cream
  stiffens, about 2 minutes before it is done, add the whole raspberries.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Ben & Jerry's Cantaloupe Ice Cream
 Categories: Ice cream, Fruits, Desserts
      Yield: 1 servings
 
      1 lg Cantaloupe, very ripe                    Sweet cream base #1
      1    Lemon; juice of                
 
  This is one of Jerry's Favorite flavors, but they never figured out how to
  make it in large batches. It's sold only in their downtown store. Cut the
  cantaloupe in half and clean out the seeds. Scoop the fruit into a mixing
  bowl, add the lemon juice, and mash until the fruit is purred. Drain the
  juice into another bowl and reserve. Cover the melon puree and refrigerate.
  Prepare the sweet cream base and whisk in the fruit juice. Transfer the
  mixture to an ice cream maker and freeze following the manufacturer's
  instructions. After the ice cream stiffens, about 2 minutes before it is
  done, add the cantaloupe. if more juice has accumulated, do not pour it in
  because it will water down the ice cream. Continue freeziung until the ice
  cream is ready. Makes 1 generous quart.
   Variation: COCONUT CANTALOUPE: Use half the amount of cantaloupe and lemon
  juice asked for in step 1. Add 1 cup coconut cream, such as Coco Lopez, to
  the Sweet cream Base in step 2. Complete the recipe as directed.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Ben & Jerry's Orange Cream Dream Ice Cream
 Categories: Ice cream, Desserts
      Yield: 1 servings
 
    1/3 c  Orange juice concentrate;           2 ts Vanilla
           - thawed                                 Sweet cream base
 
  This recipe for Orange Cream Dream is easy to make and very refreshing. it
  brings back memories of waiting for the ice cream man on warm summer
  evenings. Prepare the Sweet Cream Base. Add the juice concentrate and
  vanilla and blend. Transfer the mixture to an ice cream maker and freeze
  following the manufacturer's instructions. Makes one generous quart.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Ben & Jerry's Kiwi Ice Cream
 Categories: Ice cream, Fruits, Desserts
      Yield: 1 servings
 
      6    Ripe kiwis                          2 lg Eggs
      1 c  Sugar                               2 c  Heavy or whipping cream
      1 tb Sugar                          
 
  Kiwi Ice Cream is one of Ben and Jerry's more exotic, subtle flavors for
  the true connoisseur. Peel the kiwis and mash them in a bowl until pureed.
  Stir 2 tablespoons sugar into the fruit, cover, and refrigerate 1 hour.
  Whisk the eggs in a mixing bowl until light and fluffy, 1-2 minutes. Whisk
  in 1 cup sugar, a little at a time, then continue whisking until completely
  blended, about 1 minute more. pour in the cream and whisk to blend. stir in
  the kiwis. Transfer the mixture to an ice cream Maker and freese following
  manufacturer's instructions. Makes 1 quart.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Ben & Jerry's Plum Ice Cream
 Categories: Ice cream, Fruits, Desserts
      Yield: 1 servings
 
      1 c  Ripe plums; peeled, chopped              Sweet cream Base
    1/4 c  Sugar                          
 
  If you really like plums, this is the flavor to try. The recipe works well
  with any variety of plum, as long as it's fresh ( and ripe!) Combine the
  plums and sugar in a bowl and mash until pureed. Cover and refrigerate 1
  hour. Prepare the sweet Cream Base. Drain the juice from the plums into the
  cream base and blend. Return the plum puree to the refrigerator. Transfer
  the mixture to an ice cream maker and freeze following manufacturer's
  instructions. After the ice cream stiffens ( about 2 minutes before it is
  done) add the plum puree, then continue freezing until the ice cream is
  ready. Makes 1 generous quart.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Lemon Italian Ice
 Categories: Ice cream, Desserts
      Yield: 1 servings
 
      3 c  Water                           1 1/2 ts Grated lemon peel
  1 1/4 c  Sugar                             3/4 c  Lemon juice
 
  Combine water, sugar and lemon peel in medium saucepan. Bring to a boil on
  medium heat, stirring constantly. remove from heat and allow to cool.Pour
  mixture into canister of ice cream maker. stir in lemon juice. Freeze
  according to manufacturer's directions. Makes 1 quart.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Blackberry Ice Cream
 Categories: Ice cream, Desserts, Fruits
      Yield: 1 servings
 
      4 c  Fresh Blackberries              2 1/2 c  Whipping cream
      1 c  Water                                    Blackberries for garnish
           Sugar                                    Mint leaves for garnish
 
  Line strainer with two layers of dampened cheesecloth. Set over large bowl.
  Combine berries * and water in medium saucepan. Slowly bring to boil.
  Reduce heat and simmer gently until soft, about 10 minutes. Pour into
  cheesecloth-lined strainer. Let stand until juice has drained into bowl,
  about 30 minutes. Gently squeeze pulp to extract remaining juice. Measure
  berry juice into heavy medium saucepan. Add 1 cup sugar for each cup juice.
  Cook over low heat, swirling pan occasionally, until sugar dissolves.
  Increase heat and boil syrup 2 minutes. Cool completely. Mix 2 1/2 cups
  syrup with cream. Refrigerate until well chilled. Process blackberry
  mixture in ice cream maker according to manufacturer's instructions; ice
  cream will be soft. Freeze in covered container several hours to mellow
  flavors. Garnish with fresh berries and mint leaves.
   *Can substitute unsweetened frozen blackberries, thawed.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cinnamon Ice Cream
 Categories: Ice cream, Desserts
      Yield: 1 servings
 
      6 c  Half & half                     2 1/2 c  Sugar
      1 oz Cinnamon stick;                    12    Egg yolks
           - in small pieces                   4 c  Whipping cream
      1    Vanilla bean; split length               Strawberry for garnish
 
  Combine half and half, cinnamon sticks and vanilla bean in heavy large
  saucepan. Scald over very low heat. Remove from heat, cover and let stand
  at room temperature at least 1 hour. Combine sugar and egg yolks in large
  bowl of electric mixer and beat at high speed until mixture forms slowly
  dissolving ribbon when beaters are lifted. Reheat half and half over low
  heat. Gradually beat 2 cups half and half into egg yolk mixture. Stir yolk
  mixture into remaining half and half. Cook over low heat, stirring
  constantly, until thermometer registers 180~ and custard coats back of
  spoon; do not boil. Immediately transfer custard to large bowl. Cool at
  least 2 hours. If possible, cover and refrigerate for several hours or
  overnight. Strain custard, discarding cinnamon and vanilla bean. Whisk in
  whipping cream. Transfer to ice cream maker (in batches if necessary) and
  freeze according to manufacturer's instructions. To serve, spoon into large
  bowl and garnish with fresh strawberries. Makes 1 gallon.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Double Almond Ice Cream *
 Categories: Ice cream, Desserts, Freezer, Nuts
      Yield: 1 servings
 
------------------------------PATTI - VDRJ67A------------------------------
      3 c  Whipping cream                      1 tb Vanilla
      1 c  Milk                                2 ts Almond extract
    3/4 c  Sugar + 2 tbls; divided             2 tb Butter
      4    Egg yolks; beaten               1 1/2 c  Natural almonds; chopped
 
  Combine cream, milk and 3/4 cup sugar in medium saucepan. Cook and stir
  over medium heat until sugar is dissolved and mix is hot. Gradually add 1
  cup cream mix to the beaten egg yolks, whisking constantly. When mix is
  smooth, strain into double boiler. Gradually pour in remaining cream mix,
  whisking constantly. Cook over simmering water, stirring, until mix
  thickens slightly and coats the back of a spoon, about 8 minutes. DO NOT
  BOIL. Stir in extracts. Cool. Meanwhile, melt butter and stir in remaining
  2 tbls sugar in small saucepan. Cook and stir over medium heat until the
  sugar begins to bubble ( about 30 seconds). Add almonds and cook and stir
  over medium heat until golden and well coated; cool. Stir almonds into
  cream mixture. Pour into ice cream freezer container. Freeze according to
  manufacturer's directions. Makes 1 quart.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Coffee Brickle Ice Cream *
 Categories: Ice cream, Desserts, Freezer, Nuts
      Yield: 1 servings
 
------------------------------PATTI - VDRJ67A------------------------------
      2 tb Instant coffee                    3/4 c  Almonds; chopped, toasted
      2 ts Water; hot                        1/3 c  Brickle chips
      1 cn Sweetened condensed milk            2 ts Vanilla
      4 c  Half & half                         1 ts Almond extract
 
  In small bowl, dissolve coffee in water. In ice cream freezer container,
  combine all ingredients; mix well. Freeze according to manufacturer's
  directions. Makes 2 quarts.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cherry Cheesecake Ice Cream *
 Categories: Ice cream, Desserts, Freezer
      Yield: 1 servings
 
------------------------------PATTI - VDRJ67A------------------------------
      3 oz Cream cheese; softened            1/2 ts Almond extract
      1 cn Sweetened condensed milk           17 oz Dark sweet cherries; pitted
      2 c  Half & half                              - well drained  -OR-
      2 c  Whipping cream, unwhipped          10 oz Maraschino cherries; drained
      1 tb Vanilla                                  - chopped
 
  In large mixer bowl, beat cream cheese until fluffy. Gradually add
  sweetened condensed milk until smooth. Add remaining ingredients; mix well.
  Pour into ice cream freezer container. Freeze according to manufacturer's
  directions. Makes 1-1/2 quarts.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Blackberry Lemon Ice Cream *
 Categories: Ice cream, Desserts, Freezer
      Yield: 1 servings
 
------------------------------PATTI - VDRJ67A------------------------------
      2 c  Unsweetened blackberries          1/4 c  Lemon juice
           - Fresh or frozen; mashed           1 ts Grated lemon peel (opt)
      1 cn Sweetened condensed milk            3 c  Half & half
 
  In large bowl, combine blackberries, milk, lemon juice and elmon peel. Stir
  in half & half. Pour into ice cream freezer container. Freeze according to
  manufacturer's directions. Makes about 2 quarts.
   NOTE: 2 cups fresh or thawed frozen blueberries or raspberries, mashed,
  can be substituted for blackberries.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Banana Cookie Ice Cream *
 Categories: Ice cream, Fruits, Desserts, Freezer
      Yield: 8 servings
 
------------------------------PATTI - VDRJ67A------------------------------
      2    Bananas, ripe; peel, mashed       1/4 c  Chocolate syrup
     10    Chocolate sandwich cookies;              Additional chocolate syrup
           - finely chopped                         Banana slices
      1 qt Vanilla ice cream                        Maraschino cherries
 
  Fold bananas and cookies into ice cream in large bowl. Pour into an 8"
  square pan. Drizzle with chocolate syrup. Run knife through mix to make
  swirls. Cover; freeze until firm. To serve, scoop into sundae glasses. Top
  with additional chocolate sauce, banana slices and maraschino cherries.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Butter Pecan Ice Cream *
 Categories: Ice cream, Nuts, Desserts, Freezer
      Yield: 1 servings
 
------------------------------PATTI - VDRJ67A------------------------------
      1 cn Sweetened condensed milk            1 ts Maple flavoring
  1 1/2 c  Pecans; chopped, toasted            2 c  Half & half
      3 tb Butter or margarine; melted         2 c  Whipping cream, unwhipped
 
  In large bowl, combine sweetened condensed milk, pecans, butter and maple;
  mix well. Stir in remaining ingredients. Pour into ice cream freezer
  container. Freeze according to manufacturer's directions. Makes 2 quarts.
   REFRIGERATOR-FREEZER METHOD: Omit half & half. Whip whipping cream. In
  large bowl, combine sweetened condensed milk, pecans, butter and maple; mix
  well. Fold in whipping cream. Pour into 9x5" loaf pan; cover. Freeze 6
  hours or until firm.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Fruit Salsa Sundaes *
 Categories: Sauces, Ice cream, 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.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Banana Bonanza Ice Cream *
 Categories: Ice cream, Desserts, Freezer
      Yield: 16 servings
 
------------------------------PATTI - VDRJ67A------------------------------
      2 c  Milk                                2 md Bananas, extra ripe; peeled
      2 c  Whipping cream                    1/2 ts Vanilla
      2    Eggs; beaten                      1/4 ts Salt
  1 1/4 c  Sugar                             1/8 ts Ground nutmeg
 
  In saucepan, combine milk, cream, eggs, and sugar. Cook and stir over low
  heat until mixture thickens slightly and coats the back of a spoon. Cool to
  room temperature. Puree bananas in blender ( 1 cup). Combine cooled
  custard, bananas, vanilla, salt and nutmeg. Pour into freezer container.
  Freeze according to manufacturer's directions.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Banana Mocha Ice Cream *
 Categories: Ice cream, Desserts, Freezer
      Yield: 1 servings
 
------------------------------PATTI - VDRJ67A------------------------------
      3 md Bananas, extra ripe; peeled       1/2 c  Chocolate syrup
      4    Eggs; clean, uncracked              2 tb Instant coffee crystals
      2 c  Whipping cream                      2 ts Vanilla
      1 c  Half & half                       1/4 ts Ground cinnamon
      1 c  Sugar                             1/8 ts Salt
 
  Slice bananas into blender; process until pureed (1-1/2 cups). Add eggs;
  process to blend. Pour banana mixture and remaining ingredients into ice
  cream freezer container. Stir until sugar dissolves and mixture is blended.
  Freeze according to manufacturer's directions. Makes 1-1/2 quarts.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: French Style Ice Cream **
 Categories: Ice cream, Desserts, Freezer
      Yield: 1 servings
 
------------------------------PATTI - VDRJ67A------------------------------
      4    Egg; separated                      6 c  Light cream -OR- half & half
  1 1/2 c  Sugar                               2 tb Vanilla extract
 
  Beat yolks in a small bowl until foamy. Gradually add 3/4 cup sugar; beat
  until thickened. Beat egg whites in a large bowl until soft peaks form.
  Fold egg yolk mix into egg whites. Stir in cream and remaining 3/4 cup
  sugar. Transfer to 3 quart saucepan. Cook over medium heat, stirring
  constantly until mixture coats a spoon (DO NOT BOIL). Cool. Add vanilla.
  Chill well, churn then freeze. Makes about 3 quarts.
   VARIATIONS: For variations reduce amount of vanilla to 1 tbls. Blend in
  additional ingredients after ice cream mix is cooled and before chilling,
  unless directed otherwise.
   1) BLACK WALNUT: Add 2 cups finely chopped black walnuts.
   2) MOCHA CHIP: Blend 1/4 cup instant coffee into a portion of the cream in
  recipe. Heat to dissolve coffee; cool. Stir in 1 cup minature chocolate
  chips.
   3) PUMPKIN: Combine and blend in 2 cups canned pumpkin, 1-1/2 tsp pumpkin
  pie spice and 1/2 tsp allspice.
   4) SPICE: Combine 4 tsp cinnamon, 1-1/2 tsp nutmeg and 1/2 tsp ground
  cloves with sugar in recipe.
   5) PEPPERMINT: Reduce sugar in recipes to 3/4 cup. Blend in 1 cup crushed
  peppermint stick candy. Add another 1/2 cup crushed candy after freezing
  but before ripening.
   6) TOFFEE CRUNCH: Reduce sugar to 1-1/4 cups. Blend in 1 cup crushed plain
  toffee candy. Add another 1 cup crushed candy after freezing but before
  ripening.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Brach's Chocolate Rum Raisin Ice Cream **
 Categories: Ice cream, Desserts, Freezer
      Yield: 4 servings
 
------------------------------PATTI - VDRJ67A------------------------------
      1 c  Whipping cream                    3/4 c  Milk
    1/2 c  Brach's chocolate covered           1    Egg
           - raisins                           2 ts Rum flavoring
 
  In small saucepan over medium heat, combine cream and chocolate covered
  raisins. Stir until chocolate has melted. Remove from heat. Whisk in milk,
  egg and flavoring. Chill. Freeze according to manufacturer's directions.
  Makes 1 pint.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Brach's Chocolate Peanut Crunch Ice Cream **
 Categories: Ice cream, Desserts, Freezer, Nuts
      Yield: 4 servings
 
------------------------------PATTI - VDRJ67A------------------------------
      1    Egg                               3/4 c  Milk
      3 tb Sugar                             2/3 c  Brach's chocolate covered
      1 c  Whipping cream                           - peanuts; finely chopped
 
  In small bowl, whisk together egg and sugar. Stir in cream, milk and
  peanuts. Freeze according to manufacturer's directions. Makes 1 pint.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Brach's Choco-Mint Ice Cream **
 Categories: Ice cream, Desserts, Freezer
      Yield: 4 servings
 
------------------------------PATTI - VDRJ67A------------------------------
      1    Egg                               3/4 c  Milk
      2 tb Sugar                             1/2 c  Brach's chocolate mints;
      1 c  Whipping cream                           - chopped, about 8 mints
 
  In small bowl, whisk together egg and sugar. Stir in cream and milk. Stir
  in chocolate covered mints pieces. Freeze according to manufacturer's
  directions. Garnish with additional mints. Makes 1 pint.
   NOTE: Good way to serve is to serve in a parfait glass with layers of
  chocolate syrup in between ice cream.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cranberry Raspberry Ice Cream **
 Categories: Ice cream, Desserts, Freezer
      Yield: 1 servings
 
------------------------------PATTI - VDRJ67A------------------------------
      1 c  Milk                               16 oz Cran-raspberry sauce
    1/3 c  Sugar                               1 c  Light cream
    1/4 ts Salt                              1/2 ts Vanilla
      1    Egg                            
 
  In small saucepan, heat milk until warm. Stir in sugar and salt until
  dissolved. In a bowl, beat egg. Stir small amount of warm mixture into
  beaten egg; return to warm mixture, stirring constantly. Cook and stir over
  low heat for 5 minutes. Chill. In large bowl, break up cran-rapsberry sauce
  with a fork; stir in egg mix, cream and vanilla. Pour into 2-qt metal
  container of ice cream maker. Process according to manufacturer's
  directions. Makes 1 quart.
   NOTE: Can be made by pouring into freezer trays; place in freezer for 2
  hours. Beat well in chilled bowl, cover and return to freezer. Repeat
  beating again in 2 hours. Re-freeze after each beating. Cover tray closely
  each time.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Blueberry Ice Cream **
 Categories: Ice cream, Fruits, Desserts, Freezer
      Yield: 1 servings
 
------------------------------PATTI - VDRJ67A------------------------------
      1 pk Unflavored gelatin                  2 c  Dry-pack frozen blueberries;
    1/2 c  Milk; cold                               - thawed
    1/2 c  Milk; heated to boiling           3/4 c  Sugar
      2 c  Fresh blueberries  -OR-             2 c  Whipping cream; whipped
 
  In 5 cup blender, sprinkle unflavored gelatin over cold milk; let stand 3-4
  minutes. Add hot milk and process at low speed until gelatin is completely
  dissolved, about 2 minutes. Let cool completely. Add blueberrie and sugar;
  process at high speed until blended. Pour into a large bowl and chill,
  stirring occasionally, until mixture mounds slightly when dropped from a
  spoon. Fold whipped cream into gelatin mixture. Pour into two 4x10" freezer
  trays or one 8" baking pan; freeze until firm. Makes 1-1/2 quarts.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Praline Ice Cream **
 Categories: Ice cream, Desserts, Freezer, Nuts
      Yield: 1 servings
 
------------------------------PATTI - VDRJ67A------------------------------
      3    Eggs                                1 tb Vanilla
  1 3/4 c  Light brown sugar; firm pack      1/4 ts Maple flavoring (opt)
      3 c  Milk                                1 c  Slated pecans; chopped
      3 c  Whipping cream                 
 
  Beat eggs until foamy in a large mixing bowl. Gradually add sugar; beat
  until thickened. Add milk, cream, vanilla, and maple flavor; mix well. Stir
  in pecans. Chill. Churn-freeze. Makes 3 quarts.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Fresh Apricot Ice Cream **
 Categories: Ice cream, Desserts, Freezer, Fruits
      Yield: 1 servings
 
------------------------------PATTI - VDRJ67A------------------------------
     12 oz Evaporated milk                 1 1/2 c  Fresh apricots; diced
      1 pk Unflavored gelatin                       - about 3/4 lb
    3/4 c  Sugar                             1/2 pt Plain yogurt
     12 oz Apricot nectar                      1 ts Vanilla
 
  Combine evaporated milk and gelatin in large saucepan. Heat, stirring
  often, until gelatin dissolves. Add sugar and heat until it dissolves.
  Using a wire whisk, stir in apricots, apricot nectar, yogurt and vanilla.
  Pour mixture into canister of ice cream machine. Churn 20-30 minutes or
  until softly frozen. Pack into containers and freeze. For best flavor, let
  ice cream soften slightly before serving. Makes 2 quarts.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Kiwifruit Sorbet **
 Categories: Desserts, Freezer, Fruits, Ice cream
      Yield: 4 servings
 
------------------------------PATTI - VDRJ67A------------------------------
      1 c  Water                               4    Kiwifruits; pared
    1/2 c  Sugar                               5 ts Lemon juice
    1/2 c  Light corn syrup                  1/4 ts Grated lemon peel
 
  Combine water, sugar and corn syrup in saucepan. cook and stir 2 minutes or
  until sugar is dissolved. Puree kiwifruit in food processor or blender to
  equal 3/4 cup puree. Add lemon juice, lemon peel and sugar mixture. Pour
  into shallow metal pan; freeze about 1 hour or until firm but not solid.
  Spoon into chilled bowl and beat with electric mixer until light and
  fluffy. Return to freezer; freeze 2 hours or until firm enough to scoop.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Tri-Color Cake **
 Categories: Desserts, Freezer, Sherbet, Ice cream
      Yield: 6 servings
 
------------------------------PATTI - VDRJ67A------------------------------
      1    Angel food loaf cake              1/2 ts Almond extract
      1 pt Chocolate ice cream; soft           1 c  Whipping cream; whipped and
      1 pt Raspberry sherbet; soft                  - sweetened
 
  Cut cake lengthwise into 4 equal layers. Spread chocolate ice cream on 2
  layers; spread raspberry sherbet on remaining 2 layers. Stack layers on
  serving platter, beginning with chocolate and alternating sherbet; freeze
  several hours or overnight. Fold almond extract into whipped cream. Frost
  sides of cake with whipped cream; decorate top and bottom edges of cake
  with whipped cream piped through decorator tube. Return to freezer until
  cream is firm, at least 1 hour.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Peachy Ice Cream Crown Cake **
 Categories: Desserts, Freezer, Ice cream, Fruits
      Yield: 8 servings
 
------------------------------PATTI - VDRJ67A------------------------------
      6 oz Ladyfingers; split                1/2 c  Dry white wine
    1/2 ga Vanilla ice cream                 1/2 c  Water
      1 c  Sugar                               3 md Peaches; sliced
      1 tb Cornstarch                     
 
  Line 9" springform pan with plastic wrap. Arrange ladyfingers to cover
  bottom and sides of pan. Layer half of the ice cream, remaining ladyfingers
  and then remaining ice cream into pan. Freeze. Combine sugar and cornstarch
  in saucepan; stir in wine and water. Cook over medium heat until mixture is
  clear and slightly thickened. Mash one peach and stir into wine mix. Cool.
  Place peach slices over ice cream layer of cake. Serve with wine sauce.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Peach Melba Dessert
 Categories: Desserts, Fruits, Ice cream
      Yield: 8 servings
 
      2 c  Peaches; sliced peeled fre          2 tb Water
      2 c  Raspberry; fresh or frozen               Ice cream; vanilla
    3/4 c  Sugar                          
 
  In a saucepan, bring peaches, raspberries, sugar & water to a boil. Reduce
  heat and simmer 5 minutes. Chill, if desired. Serve over ice cream.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Sabayon
 Categories: Desserts, Fruits, Ice cream, Wine
      Yield: 6 servings
 
      2    Oranges                           1/2 c  White wine
      2    Lemons                            1/4 c  Sherry
      6    Egg yolks                           1 qt French vanilla ice cream
  1 1/2 c  Sugar                              24    Strawberries
    1/2 c  Red wine                       
 
  Extract juice from the oranges and lemons. Grate the rinds on a piece of
  waxed paper or in a small bowl. In the top of a double boiler over water
  just under boiling, beat egg yolks for 1 minute. Add grated orange and
  lemon rinds and all other ingredients except ice cream and strawberries.
  Keep beating until mixture attains the consistency of Hollandaise sauce and
  foams up a bit. Remove from heat. Make individual strawberry sundaes and
  liberally top with the sauce.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Undescended Twinkies
 Categories: Desserts, Ice cream, Jello
      Yield: 4 servings
 
      6 oz Orange jello                        1 qt Vanilla ice cream; softened
    1/2 c  Pineapple juice                     8    Twinkies
 
  Dissolve Jello 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" 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.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Snickers Ice Cream *
 Categories: Desserts, Ice cream, Freezer
      Yield: 8 servings
 
------------------------------PATTI - VDRJ67A------------------------------
     12 oz Vanilla ice cream                   1 c  Cool whip
    1/4 c  Crunchy peanut butter               1 pk Instant chocolate pudding
 
  Mix all ingredients well. Pour into square pan and freeze. Serves 8.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Butterfinger Dessert *
 Categories: Desserts, Ice cream
      Yield: 20 servings
 
------------------------------PATTI - VDRJ67A------------------------------
      2 c  Graham cracker crumbs               2 c  Milk
      1 c  Soda cracker crumbs                 1 qt Vanilla ice cream
    1/2 c  Butter; melted                      8 oz Cool Whip
      1 pk Instant vanilla pudding             4    Frozen Butterfingers
      1 pk Instant butterscotch pudding   
 
  Combine cracker crumbs and butter. Press 2/3 into bottom of 9 x 13 pan.
  Combine puddings and prepare using only 2 cups of milk. Blend in the
  softened vanilla ice cream. Beat until smooth. Pour over crumb mixture.
  Freeze until partly firm. Remove and cover with Cool Whip. Crush candy bars
  and mix with remaining 1/3 cup crumb mixture. Sprinkle on top of cool whip.
  Refrigerate -DO NOT FREEZE- several hours.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Frozen Jack-O-Lanterns *
 Categories: Holidays, Desserts, Ice cream, Freezer
      Yield: 12 servings
 
------------------------------PATTI - VDRJ67A------------------------------
     12    Navel oranges                      12    Cinnamon sticks
    1/2 ga Dark chocolate ice cream       
 
  Cut off tops of oranges. Gently hollow out pulp (reserve for another use),
  leaving a thick shell; hollow out pulp off tops also. Cut Jack-O-Lantern
  faces into each orange. Pack chocolate ice cream into shells, avoid letting
  ice cream come out of holes. Cut a hole into top of orange top. Set tops
  back on, over ice cream, and inset cinnamon stick stem through the hole.
  Place in freezer for at least 3 hours, or until serving time.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pears Belle Helene
 Categories: Desserts, Fruits, Ice cream
      Yield: 4 servings
 
      1 qt Water                               4 oz Dark sweet chocolate
  2 1/2 c  Sugar                             1/2 c  Whipping cream
      1    Vanilla bean split                       French vanilla ice cream
      4    Pears; peeled                  
 
  Combine water,sugar and vanilla bean in large sauce pan and bring to boil.
  Add pears, reduce heat and cook gently until tender (30 minutes).
  Refrigerate pears and syrup for 24 hours. Remove vanilla bean from syrup.
  Melt chocolate in heavy pan over low heat, stirring frequently until smooth
  and glossy. Scrape vanilla bean pulp into chocolate. Add cream and bring to
  a boil, stirring constantly. Remove from heat. To serve, place scoop of ice
  cream in bowl. Place pear alongside ice cream and spoon chocolate sauce
  over top.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Butter Pecan Ice Cream Dessert **
 Categories: Desserts, Ice cream
      Yield: 16 servings
 
------------------------------PATTI - VDRJ67A------------------------------
    1/2 c  Butter or margarine; softend        2 c  Milk; cold
      1 pk Lorna Doone cookies                13 oz Cool Whip
      1 qt Butter pecan ice cream              4    Heath Bars; frozen
      2 sm Vanilla instant pudding        
 
  Crush cookies and mix with softened butter. Pat into 9x13" pan and bake at
  325~ for 12-15 minutes. In large bowl, at medium speed, soften ice cream
  and add dry pudding. Blend a little and add milk. Beat 2-3 minutes and pour
  into cooled crust. Frost with Cool Whip. Sprinkle with crushed Heath Bars
  and refrigerate. DO NOT FREEZE.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pistachio Fluff **
 Categories: Desserts, Ice cream
      Yield: 16 servings
 
------------------------------PATTI - VDRJ67A------------------------------
     56    Ritz crackers; crushed              2 c  Milk
    1/2 c  Margarine; melted                   2 pt Vanilla ice cream; softened
      2 sm Pistachio instant pudding                Cool Whip
 
  Mix together cracker crumbs and melted margarine. Pat into 9x13 pan. Bake
  at 325~ for 10 minutes; cool. Blend together dry pudding mix, milk and ice
  cream. Pour over cooled crust. Refrigerate until firm. DO NOT FREEZE. Cover
  with whipped topping. Refrigerate until serving time. Cut into squares.
  NOTE: Can use any flavor pudding.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Watermelon Sherbet
 Categories: Desserts, Freezer, Fruits, Ice cream
      Yield: 9 servings
 
      5 c  Watermelon; seeded & cubed          1    Envelope unflavored geletin
    3/4 c  Sugar                             1/4 c  Water
      1 tb Lemon juice                        12 oz Evaporated skimmed milk
 
  Combine first 3 ingredients; cover and chill 30 minutes. Place watermelon
  mixture in container of an electric blender or food processor. Top with
  cover, and process until smooth; set aside. Sprinkle gelatin over water in
  a small sauxepan; let stand 1 minute. Cook over medium heat, stirring until
  gelatine dissolves; remove from heat. Combine watermelon mixture, gelatin
  and milk. Pour into freezer container of a 5-quart hand-turned or electric
  freezer. Freeze mixture according to manufactuer's instructions.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Ice Cream With Black Cherry Sauce
 Categories: Desserts, Italian, Fruits, Ice cream
      Yield: 8 servings
 
     10 oz Morello cherries; pitted          1/2    Lemon
           - or other if these not             1    Vanilla bean
           - available (maybe Bing)            4    Eggs; yolks only
           - reserve the stones                2 c  Milk
    3/4 c  Sugar                          
 
      - Gelato alle Amarene - Tie the cherry stones in a piece of
  cheesecloth. Put the cherries in a saucepan and add half the sugar, the
  cherry stones, the zest and juice of the lemon, vanilla bean and sufficient
  water to barely cover the cherries. Simmer for 30 minutes. Set aside to
  cool. Discard the cherry stones. Push the sauce through a sieve into a
  bowl. In the top of a double boiler, beat the egg yolks with the remaining
  sugar until the mixture falls from the beater in a ribbon. Add the milk.
  Place over simmering water and cook, without boiling, until the custard
  thickens enough to coat a spoon. Remove from the heat and set aside to
  cool. Freeze the mixture in an ice-cream machine and churn until set.
  Transfer the ice-cream to a shallow serving bowl. Pour the morello cherry
  sauce over it and serve.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Creme De Menthe Parfait
 Categories: Desserts, Ice cream
      Yield: 6 servings
 
      2 oz Creme de Menthe                   1/2 c  White Corn Syrup
    1/2 c  Crushed Pineapple & Juice           1 ds Salt
      1 c  Water                               1 qt Vanilla Ice Cream
      1 c  Sugar                               3 dr Green Coloring
 
  Boil all ingredients except Creme de Menthe and ice cream. When pineapple
  is clear, add Creme de Menthe. Let cool and make parfaits in the usual
  manner, alternating sauce and ice cream.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Fresh Garden Mint Ice Cream
 Categories: Desserts, Ice cream
      Yield: 1 servings
 
  1 1/2 c  Sugar                               1 c  Light corn syrup
  1 1/2 c  Water                               1 c  Unsweetened pineapple juice
      1 c  Fresh pineapple;                    2 c  Milk
           - crushed finely                    2 c  Whipping cream
      2 c  Mint leaves; crush finely         1/4 c  Creme de menthe
 
  Combine sugar and sater; cook and stir till mixture boils. Cook to soft
  ball stage (235~). Add mint leaves; cook about 10 minutes longer. Remove
  from heat; strain. Add corn syrup; let cool. Add remaining ingredients;
  freeze in hand-turned or electric ice cream freezer. Let ripen. Makes 2
  quarts.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Easy Freezer Strawberry Sorbet
 Categories: Desserts, Ice cream
      Yield: 6 servings
 
      2 pk Unflavored gelatin                       -about 3 pints fresh
      1 c  Sugar                               1 c  Cranberry juice cocktail
      3 c  Water                             1/4 c  Fresh squeezed lemon juice
      1 qt Pureed strawberries            
 
  Combine gelatin and sugar in a medium saucepan; stir in water. Let stand 2
  minutes.  Cook over low heat, stirring constantly until gelatin dissolves.
  Remove from heat; cool. Stir in strawberry puree and remaining ingredients.
  Pour into a 13x9 pan. Cover and freeze 8 hours or overnight. Spoon about
  1/4 of frozen mixture into the container of a blender or food processor.
  Top with lid and process until smooth. Return to pan. Repeat until all the
  mixture has been processed. Return pan to freezer and freeze for 4 hours or
  until firm. Let stand at room temperature 15-20 minutes before serving. If
  you have an ice cream freezer, at * pour into container and follow
  manufacturer's instructions.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pralines & Cream Ice Cream
 Categories: Desserts, Ice cream
      Yield: 6 servings
 
----------------------------------PRALINES----------------------------------
      1 c  Sugar                             1/8 ts Salt
      1 c  Brown sugar; firmly packed          2 tb Butter or margarine
    3/4 c  Buttermilk                        1/2 ts Baking soda
      2 c  Pecans; coarsely chopped        1 1/2 tb Vanilla extract

---------------------------------ICE CREAM---------------------------------
  2 1/4 c  Sugar                               5 c  Whole milk
    1/3 c  All purpose flour                   1 qt Whipping cream
    1/4 ts Salt                            1 1/2 tb Vanilla
      3    Eggs; beaten                             Plus Pralines, above
 
  PRALINES: Combine first five ingredients in a large, heavy saucepan. Cook
  over low heat, stirring gently, until sugar is dissolved. Cover and cook
  over medium heat for 2-3 minutes to clear sugar crystals from sides of the
  pan. Uncover and cook to soft ball (234~), stirring constantly. Remove from
  heat and stir in soda and vanilla. Add butter and beat with a wooden spoon
  until mixture begins to thicken. Working quickly, drop by tablespoons onto
  buttered wax paper. Makes 1 1/2 - 2 dozen pralines. BUT DON'T EAT THEM!
  Crumble coarsely and measure out 3 1/2 cup of the crumblies for this ice
  cream.
    ICE CREAM: Combine sugar, flour, and salt in a Dutch oven. Add eggs, and
  stir until smooth. Stir in milk and cook over medium heat until thermometer
  reaches 165~, stirring constantly. Remove from heat and let cool slightly;
  Chill for 3 hours. Combine whipping cream and vanilla in a large bowl and
  whisk in chilled custard. Pour into freezer container of a 1 gallon ice
  cream freezer. Freeze according to manufacturer's instructions. Remove
  dasher and fold in 3 1/2 cups crumbled pralines. Let ripen for 1 hour
  before serving.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Rosy Rhubarb Sherbet
 Categories: Desserts, Ice cream, Fruits
      Yield: 1 servings
 
      4 c  Rhubarb; finely chopped             2    Egg whites
      1 c  Sugar                               2 tb Sugar
      1 ts Grated orange peel                       Toasted coconut or nuts,
    1/2 c  Orange juice                             - if desired
    1/2 c  Corn syrup                     
 
  In large saucepan, combine rhubarb and 1 cup sugar, orange peel, orange
  juice and corn syrup. Heat to boiling, stirring constantly. Reduce heat and
  cook until rhubarb is tender, about 10 minutes; cool. Pour into laof pan or
  freezer trays; freeze to slush consistency, about 1-2 hours. Beat egg
  whites until foamy; gradually add 2 Tbls sugar, beating continously until
  stiff peaks form. Into large bowl, spoon partialyy forzen rhubarb mix; beat
  until light and fluffy. Fold in egg whites. Return to freezer container;
  cover with plastic wrap to prevent crystals from forming. Freese until
  firm, about 3-4 hours, stirring occasionally. Allow to soften slightly;
  spoon into sherbet glasses. Garnish with toasted coconut or nuts.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Daisy White's Strawberry Ice Cream
 Categories: Desserts, Ice cream
      Yield: 1 servings
 
      3    Eggs; slightly beaten              20 oz Strawberry soda (Big Red)
    1/2 c  Sugar                               1 ts Vanilla
      1 cn Sweetened condensed milk            2 pk Frozen strawberries; thawed
      2 c  Light cream                    
 
  Beat eggs; add all other ingredients, including strawberries. Pour into ice
  cream freezer and freeze as usual.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cantaloupe Sherbet
 Categories: Desserts, Ice cream, Freezer
      Yield: 12 servings
 
      1 md Cantaloupe; peeled,               1/4 c  Honey
           - seeded, cubed                     3 c  Milk
      2 tb Lemon juice                       1/2 ts Vanilla
    1/2 c  Sugar                          
 
  In blender or food processor fitted with metal blade, puree cantaloupe and
  lemon juice. In a large bowl, combine sugar, honey and milk. Add pureed
  cantaloupe mixture and vanilla. Stir until sugar dissolves. Pour into ice
  cream canister. Freeze in ice cream maker according to manufacturer's
  directions. Makes about 2 quarts.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Almond-snow Fruit Boats *
 Categories: Desserts, Fruits, Ice cream
      Yield: 10 servings
 
------------------------------PATTI - VDRJ67A------------------------------
      4    Apple; unpeeled, thin sliced    1 1/2 c  Powdered sugar; sifted
      3    Banana; peeled, thin sliced         4 ts Vanilla
      3    Pear; unpeeled, thin sliced       1/4 ts Almond extract
      2    Pineapple; fresh (with tops)        2 qt Ice; finely crushed
      2    Strawberry; halved, -tops         3/4 c  Almonds; toasted & slivered
  1 1/2 lb Grape; halved, seeded             3/4 c  Fresh orange juice
      1 pt Kumquat                           1/4 c  Kirsch
  1 1/2 c  Whipping cream                 
 
  Sprinkle bananas, apples and pears with fresh lemon juice. Cut pineapples
  in half. Using curved serrated knife, hollow out pineapple halves, leaving
  1/2" shell (reserve shells and all juice). Discard core. Cut pineapple into
  1/4" cubes. Transfer to large bowl. Add sliced fruit* and toss lightly.
  Cover and refrigerate up to 2 hours.
   For ice cream: Blend cream, powdered sugar and extracts in large bowl.
  Gradually fold in ice (or fresh clean snow) until mixture is consistency of
  ice cream. Fold in nuts. Add reserved pineapple juice to fruit. Blend in
  orange juice and kirsch. Spoon fruit into pineapple shells. Top with ice
  cream. Serve immediately.
   *Can substitute any fresh seasonal fruit and combination of purple and
  green grapes and red and green apples.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Orange Gelatin Dessert
 Categories: Desserts, Jello, Ice cream
      Yield: 8 servings
 
      1 cn Mandarin Oranges; drained       1 1/3 c  Water; boiling
      1 lg Orange Jello                        2 pt Vanilla ice cream; softened
 
  Dissolve gelatin in boiling water. Add ice cream by spoonfuls, stir until
  melted. You can either layer oranges and mixture in 6-cup bowl or spread
  mix in 9x13" and put oranges on top. Refrigerate until set.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Decadent Ice Cream Cake *
 Categories: Desserts, Ice cream, Freezer, Make ahead
      Yield: 6 servings
 
------------------------------PATTI - VDRJ67A------------------------------
  2 1/4 c  Macaroons; crumbled                 4 tb Chocolate syrup
      3 c  Chocolate ice cream;                3 tb Kahlua
           - slightly softened                 3 c  Vanilla ice cream; slightly
      5    Heath bars; coarsely chopped             - softened
 
  Layer the bottom of an 8" round springform pan with 1-1/4 cup of the
  macaroons. Spread chocolate ice cream evenly over the crumbs. Sprinkle 4 of
  the crushed Heath bars over the ice cream. Dribble 3 tbls of the chocolate
  syrup and 2 tbls of the Kahlua over chocolate ice cream. Cover with
  remaining macaroons. Top evenly with vanilla ice cream. Sprinkle remaining
  crushed Heath bars over ice cream, then the chocolate syrup and Kahlua.
  Cover and freeze for at least 8 hours or overnught. When ready to serve,
  run the blade of a kitchen knife around the edges of the pan, remove the
  sides and place the ice cream cake on a serving paltter. Slice and serve.
   TIP: Place Heath bars in freezer till frozen. They are then easily broken
  with a mallet.
   VARIATIONS: Other cookies, such as chocolate wafers or vanilla cookies can
  be used instead of macaroons. Different variations of chocolate ice crem,
  such as chocolate-almond or others can be used.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: German Ice Cream Torte *
 Categories: Desserts, Ice cream, Freezer, Make ahead
      Yield: 12 servings
 
------------------------------PATTI - VDRJ67A------------------------------
      2 lg Egg whites                          3 c  Whipping cream; whipped
    1/4 ts Cream of tartar                     2 tb Cocoa
    1/2 c  Sugar                              10 oz Frozen red raspberries;
      1 pk Unflavored gelatin                       - thawed and drained
    1/4 c  Water; cold                         1 oz Unsweetened chocolate
      5    Egg yolks                         1/2 c  Whipping cream; whipped and
    2/3 c  Sugar                                    - chilled
      6 tb Sherry                             12    Chocolate kisses
 
  Remove rim from a 9" springform pan. Cut brown paper to fit bottom. Beat
  egg whites and cream of tartar until foamy. Slowly beat in superfine sugar,
  beating until stiff. Spread evenly on paper. Bake 50 minutes at 275~. Turn
  off heat. Leave meringue in oven 1 hour with door closed. Remove paper.
  Retun meringue to bottom of pan. Replace rim. Mix gelatin with cold water
  in top of double boiler. Let stand for 5 minutes. Add egg yolks, sugar, and
  sherry. Beat over simmering water until thickened. Cool. Fold egg mixture
  into the whipped cream. Divide into 3 equal parts. Add cocoa to 1 portion,
  raspberries to another and leave third plain. Spread cocoa mixture evenly
  over meringue. Freeze 10 minutes. Top with an even layer of the raspberry
  mixture. Freeze 10 minutes. Cover with plain mixture and freeze 8 hours. To
  serve, remove rim and transfer torte to serving plate. Shave unsweetend
  chocolate over top and sides of the torte. Ring top of torte with 12 mounds
  or rosettes of whipped cream. Top each with candy kiss. Return unwrapped
  torte to freezer until 10 minutes before serving. Cut into wedges.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Heath Bar Brownie Sundaes/caramel Sauce
 Categories: Ice cream, Desserts
      Yield: 8 servings
 
---------------------------------ICE CREAM---------------------------------
      1 qt Vanilla ice cream                   1 c  Heath bars; chopped

-------------------------------CARAMEL SAUCE-------------------------------
  1 1/3 c  Whipping cream                      2 tb Unsalted butter; cut into
      1 c  Sugar                                    - 4 pieces
      3 tb Water                         

----------------------------------BROWNIES----------------------------------
      1 c  Unsalted butter; cut into         3/4 c  All purpose flour
           - 1/2" pieces                       1 ts Baking powder
      8 oz Semisweet chocolate; chopped      1/4 ts Salt
      2 oz Unsweetened chocolate; chop         1 c  Heath bar; chopped
      3 lg Egg                                      -  + 2 tb
      1 c  Sugar                                    - about 6 1/2 ounces
      2 ts Vanilla extract                
 
   FOR ICE CREAM: Place ice cream in medium bowl and soften slightly at room
  temperature. Stir in chopped Heath bars. Cover bowl with plastic wrap and
  freeze. (Can be prepared 3 days ahead) FOR CARAMEL SAUCE: Bring whipping
  cream to simmer in heavy small saucepan. Set aside. Combine sugar and 3
  tablespoons water in heavy medium saucepan. Stir over medlium heat until
  sugar dissolves. Increase heat to high and boil without stirring until
  caramel is deep amber color. brushing down sides of pan with wet pastry
  brush if sugar crystals form and occasionally swirling pan, about 8
  minutes. Remove from heat and slowly add warm whipping cream (mixture will
  bubble vigorously). Return sauce to low heat and stir until smooth. Remove
  from heat and mix in butter. (Can be prepared 3 days ahead. Cover and
  refrigerate.) FOR BROWNIES: Preheat oven to 350~. Butter 9" square baking
  pan with 2" high sides. Combine butter and both chocolates in top of double
  boiler set over simmering water; stir until melted. Remove from over water
  and cool mixture slightly. Using electric mixer, beat eggs, sugar and
  vanilla in large bowl until slightly thickened, about 1 minute. Beat in
  chocolate mixture. Add flour, baking powder and salt and mix until
  combined. Stir in 1 cup chopped Heath bars. Transfer batter to prepared
  pan. Sprinkle with remaining 2 tablespoons chopped candy. For fudgy
  consistency, bake until tester inserted into center comes out with moist
  batter still attached, about 27 minutes; for cakelike texture bake until
  tester inserted into center comes out with a few moist crumbs attached,
  about 35 minutes. Cool. (Can be prepared 1 day ahead. Cover and store at
  room temperature.) Rewarm sauce over low heat. Cut brownie into 9 pieces.
  Spoon warm caramel sauce onto 8 plates. Place 1 brownie in center of each
  (reserve extra brownie for another use). Surround each with 3 small scoops
  of ice cream.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Impossible Banana Cream
 Categories: Desserts
      Yield: 8 servings
 
           Ingredients                     1 1/2 c  Sugar
      1 c  Milk                              1/2 c  Bisquick
    1/3 c  Margarine, melted                   2    Bananas, sliced
      1 ts Vanilla                             1 c  Whipping cream, chilled
      3    Eggs                                2 tb Sugar, confectionary
 
  Heat oven to 350 deg. Grease 9 in. pie plate. Place milk, margarine,
  vanilla, eggs, sugar and Bisquick in blender and blend for 30 seconds. Pour
  into plate.
  
  Bake about 30 min. Arrange bananas on pie. Beat whipping cream and powdered
  sugar until stiff.  Spread over top of pie, covering bananas. Suggestion:
  Slice bananas after pie is baked and just before covering with whipped
  cream.)
         FOOD AND WINE CLUB
         JAN CARGILL   (VHPK03A)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Impossible Cheesecake
 Categories: Pies, Desserts
      Yield: 6 servings
 
    3/4 c  Milk                                1 c  Sugar
      2 ts Vanilla                           1/2 c  Bisquick
      2    Eggs                                2 pk Cream cheese;softened;cubed

-----------------------------CHEESECAKE TOPPING-----------------------------
      1 c  Sour cream                          2 ts Vanilla
      2 tb Sugar                          
 
  Heat oven to 350.  Grease a 9" pie plate.  Beat milk, vanilla, eggs, sugar
  and baking mix in blender on high. Add cream cheese. Cover and blend on
  high 2 min. Pour into pie plate. Bake 40-45 min.or til center is set;
  cool.Mix Cheesecake topping;carefully spread over top. Serve with canned
  pie filling or fresh fruit if desired. HIGH ALT: Bake 45-50 min. From:
  BISQUICK RECIPE CLUB  LISA CRAWLEY  TSPN00B
  
   MMMMM Lawrence Kellie
 
-----
 
---------- 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 t  Vanilla extract                 1 1/2 t  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: Apple And Cream Kuchen
 Categories: German, Cakes, Desserts
      Yield: 4 servings
 
      1 x  ------------cake------------        1 pk Yeast; dry, active
    1/2 t  Salt                                4 T  Sugar
      2 c  Flour; unbleached, unsifted       1/4 c  Butter or margarine
    1/2 c  Milk                                1 ea Egg; large
      1 x  ----------filling-----------        3 c  Apples; tart, sliced
      1 T  Lemon juice                         1 t  Cinnamon
    3/4 c  Sugar                               2 T  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: Apple And Rum Custard Cake
 Categories: German, Cakes, Desserts
      Yield: 8 servings
 
      1 x  -----------crust------------    1 1/2 c  Flour; unbleached, unsifted
      5 T  Sugar                               1 T  Lemon rind; grated
    2/3 c  Butter or margarine                 1 ea Egg yolk; large
      1 T  Milk                                1 x  ----------filling-----------
    1/2 c  Soft bread crumbs                   2 T  Butter or margarine; melted
      4 c  Apples; tart, sliced                1 T  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: Apple Raspberry Pie
 Categories: Desserts, Pies
      Yield: 8 servings
 
      1 x  Crust                               2 c  All purpose flour
      7 oz Lard                                1 T  Pple cider vinegar
    1/2 t  Salt                                6 T  Cold water
    1/2 c  + 1 tablespoon sugar                2 T  Flour
      1 t  Cinnamon                       
 
  ÿÿÿÿÿ ** FILLING                             1 pt raspberries     8 LG
  Granny Smith apples             1 1/2 T  Lemon Juice ÿÿÿÿÿ pt NUTMEG
                     ÿÿÿÿÿÿÿ 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.
 
-----
 
---------- 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 t  Baking soda
    1/4 t  Salt                                1 ea Large very ripe banana
      1 c  Sugar                               2 ea Large egg whites
    1/4 c  Buttermilk                          1 t  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: Bavarian Vanilla Cream
 Categories: German, Desserts
      Yield: 6 servings
 
      2 pk Gelatin; unflavored               1/2 c  ;water, cold
      9 T  Sugar                               1 T  Cornstarch
      2 ea Eggs; large, beaten             1 1/2 c  Milk; scalded
      1 c  Ice cream; vanilla                  1 t  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: 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 t  Soda
    1/2 t  Salt                              1/2 t  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: 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 t  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: Bread Pudding with Bourbon Sauce
 Categories: Desserts
      Yield: 6 servings
 
      3 ea Eggs                            1 1/4 c  Sugar
  1 1/2 t  Nutmeg                          1 1/2 t  Vanilla extract
  1 1/2 t  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: 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 t  Vanilla
    2/3 c  Sugar                             2/3 c  Flour, all-purpose
      1 t  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: Chocolate Hazelnut Tart
 Categories: Tarts, 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)
 
  ÿÿÿÿ1 x  Chocolate Dough                     1 c  Unbleached all-purpose fl
  ÿÿÿÿÿ ea Pinch salt                        1/4 t baking soda ÿÿÿÿÿ **
  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.
 
-----
 
---------- 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                          
 
  ÿÿÿÿ1 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: Daiquiri Souffle
 Categories: Desserts
      Yield: 4 servings
 
    1/2 c  Cold water                          1 T  Unflavoured gelatin
      4 ea Large eggs, separated             3/4 c  Sugar
      1 ea Rind of lemon and lime              2 T  Lime juice
      2 T  Lemon juice                         4 T  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.
 
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---------- 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 t  Pure vanilla extract              1/2 c  All purpose flour
    1/2 t  Baking powder                       1 x  Salt
      2 oz White cho. cut 1/2 in pieces      1/2 c  Chopped pecans
      1 x  ----------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.
 
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---------- 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
      1 x  -----stuuessel topping------      1/2 c  Sugar
    1/4 c  Shortening                        1/4 c  Butter
      1 ea Pinch of salt                       3 T  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.
 
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---------- 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 T  All purpose flour                   2 t  Cinnamon
      1 t  Ground ginger                     1/2 t  Ground cloves
    1/2 t  Ground allspice                   1/2 t  Grated nutmeg
      3 ea Eggs, beaten                        1 c  14 oz mashed cooked pumpkin
  1 1/2 c  Milk                                3 t  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
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Marions Best ever Apple Pie
 Categories: Pies, Desserts
      Yield: 8 servings
 
      1 x  -----------pastry-----------        2 c  All purpose flour
      3 oz Ea cold butter and cold lard        5 T  Ice cold water
      1 x  ----------filling-----------        5 ea Large tart apples (spy)
      1 t  Ground cinnimon                   1/2 c  Brown sugar
      2 T  Lemon juice                         1 t  Heaping of bread crumbs
      1 x  ----------egg wash----------        1 ea Egg yolk
      2 T  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.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: MERINGUE TARTS WITH STRAWBERRIES
 Categories: Desserts
      Yield: 8 servings
 
      1 c  Sugar                             1/2 t  Baking powder
    1/8 t  Salt                                3 ea Egg whites
      1 t  Vanilla                             1 t  Vinegar
      1 t  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.
 
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---------- 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 t  Fresh lemon juice                   1 t  Grated lemon rind
    1/2 t  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: New Year's Pretzels
 Categories: German, 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: 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 t  Baking powder                       1 t  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.
 
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---------- 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.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pina Colada Sorbet
 Categories: Desserts
      Yield: 9 servings
 
      2 c  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: 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 T  Margarine, melted
      1 T  Rum                                 1 t  Vanilla extract
    1/2 t  Cinnamon                            1 t  Margarine
      1 T  Rum                                 1 T  Light brown sugar
      2 T  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.
 
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---------- 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 T  Corn starch
      3 c  Diced fresh rhubarb               3/4 c  Milk
      1 T  Vinegar                         2 1/4 c  All-purpose flour
    3/4 c  Butter                            1/2 t  Baking powder
    1/2 t  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: Rhubarb-Strawberry Cobbler
 Categories: Desserts
      Yield: 8 servings
 
      1 x  ----------filling-----------    1 1/4 c  Sugar
      3 T  Flour, all purpose              1 1/2 t  Cinnamon
  1 1/2 t  Orange rind                         6 c  Rhubarb, coarsely chopped
      3 c  Strawberries, sliced                1 x  ----------topping-----------
  1 1/2 c  Flour, all purpose                  3 T  Sugar
  1 1/2 t  Baking powder                     1/2 t  Baking soda
    1/4 t  Salt                                3 T  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.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: ROLLED-OAT MACAROONS
 Categories: Cookies, Desserts
      Yield: 36 servings
 
  2 1/2 T  Melted butter                       1 c  Brown sugar, packed
      2 ea Eggs, separated                 2 1/2 c  Rolled oats
      2 t  Baking powder                       1 t  Vanilla
    1/8 t  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.
 
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---------- 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 t  Cinnamon                          1/8 t  Salt
      1 t  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: 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 T  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).
 
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---------- 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 T  Gelatin; unflavored,(1 env.)      1/2 c  ;water, cold
      2 t  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: Swabian Pancakes
 Categories: German, Desserts
      Yield: 6 servings
 
  1 1/4 c  Flour; unbleached                   3 ea Eggs; large
    1/2 t  Salt                                2 c  Milk
      1 t  Vegetable oil                      16 oz Applesauce; (1 can)
      4 oz Raisins                             1 t  Oil or butter;to grease dish
      2 T  Sugar                               3 T  Almonds; sliced and blanched
      1 T  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.
 
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---------- 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 t  Unfavoured gelatin
      1 T  Cold water                          1 T  Sugar
    1/2 t  Vanilla extract                     1 t  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.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Mary Yarborough Pie
 Categories: Desserts, Pies, Londontowne
      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
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Black Bottom Pie
 Categories: Desserts, Pies, Londontowne
      Yield: 8 servings
 
    1/2 c  Sugar                               1 ea 9" baked pastry shell
      1 T  Cornstarch                          1 T  Unflavored gelatin
      2 c  Scalded milk                        4 ea Egg yolks, beaten
    1/4 c  Cold water                          1 t  Vanilla
    1/2 t  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, Londontowne
      Yield: 8 servings
 
    3/4 c  White sugar                       1/2 c  Brown sugar
      3 T  Cornstarch                          1 t  Vanilla
      1 t  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."
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Lemon Sponge Pie
 Categories: Desserts, Pies, Londontowne
      Yield: 8 servings
 
      1 ea Lemon, juice & rind                 3 T  Flour
      2 T  Butter                            1/2 t  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, Londontowne
      Yield: 8 servings
 
      2 c  Flour                           1 1/2 c  Sugar
    2/3 c  Butter                              2 t  Baking powder
      1 t  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, Londontowne
      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, Londontowne
      Yield: 8 servings
 
    1/2 c  Brown sugar                       1/2 c  Broken nut meats
  1 1/4 c  Flour                               1 c  White sugar
      1 t  Baking soda                       1/4 t  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.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Frozen Graham Custard
 Categories: Desserts, Londontowne
      Yield: 8 servings
 
      2 ea Eggs                              1/2 c  Sugar
      1 t  Vanilla                             2 t  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, Londontowne
      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, Londontowne
      Yield: 4 servings
 
      4 ea Egg yolks                           3 T  Sugar
      1 x  Pinch salt                          2 c  Table cream
      1 t  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
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Quick Pots de Creme
 Categories: Desserts, Londontowne
      Yield: 5 servings
 
      1 c  Milk                                6 oz Semi-sweet chocolate bits
      1 ea Egg                                 2 T  Sugar
      1 t  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
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: My Favorite Ice Box Cookies
 Categories: Desserts, Cookies, Londontowne
      Yield: 1 servings
 
      1 lb Dark brown sugar                  1/2 lb Butter
      1 ea Egg                                 1 t  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, Londontowne
      Yield: 1 servings
 
  2 1/2 c  Sifted flour                      1/2 t  Vanilla
      1 t  Baking soda                         1 t  Lemon flavoring
      1 t  Cream of tartar                     2 c  Sugar
    1/4 t  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, Londontowne
      Yield: 1 servings
 
      2 c  Sugar                           1 1/2 c  Melted butter
  4 1/2 c  Flour                               2 t  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: Schwarzwalder Kirschtorte (Black Forest Cherry Cake)
 Categories: German, Cakes, Fruits, Desserts
      Yield: 8 servings
 
------------------------------------CAKE------------------------------------
      6 ea Eggs; Large                         1 c  Sugar
      1 t  Vanilla Extract                     4 oz Unsweetened BakingChocolate*
      1 c  Flour; Sifted                 

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

----------------------------------FILLING----------------------------------
  1 1/2 c  Confectioners' Sugar              1/3 c  Butter; Unsalted
      1 ea Egg Yolk; Large                     2 T  Kirsch Liquer

----------------------------------TOPPING----------------------------------
      2 c  Sour Cherries; Canned, Drain        2 T  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: 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 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 #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: 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: 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
 
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---------- 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.
 
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---------- 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.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: IMPOSSIBLE PEANUT BUTTER COOKIES
 Categories: Cookies, Desserts, Bisquick
      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.
 
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---------- 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
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: CAKEY GINGERBREAD SQUARES
 Categories: Desserts, Cakes, Holidays
      Yield: 12 servings
 
      1 x  -Dottie Cross TMPJ72B               1 t  Ground cinnamon
      8 T  Unsalted butter; at room          1/2 t  Ground allspice
      1 x  -temperature                      1/2 t  Ground nutmeg
    1/2 c  Sugar                             1/2 t  Salt
      2 ea Large eggs                        1/4 t  Ground cloves
      1 x  Grated zest of 1 orange             1 c  Unsulfured molasses
  2 1/2 c  Sifted all-purpose flour            1 c  Boiling water
      2 t  Baking soda                         1 x  Confectioners' sugar;
      2 t  Ground ginger                       1 x  -for dusting
 
  Preheat the oven to 350 degrees. Butter and flour a 9-inch square baking
  pan. 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 additional minutes. Beat in the eggs and orange zest.
  Sift the flour, baking soda, ginger, cinnamon, allspice, nutmeg, salt, and
  cloves onto a piece of waxed paper. In a 2-cup glass measuring cup, combine
  the molasses and boiling water. Alternately in thirds, beat in the flour
  and molasses mixtures. Transfer the batter to the prepared pan. Bake until
  a toothpick inserted in the center of the cake comes out clean, and the
  cake is shrinking from the sides of the pan, 40 to 50 minutes. Let stand on
  a wire cake rack for 5 minutes. Place the confectioners' sugar in a sieve
  and dust over the top of the cake. Serve the cake warm or completely
  cooled.  Makes 12 to 16 servings. Source: "An Edible Christmas" (A Treasury
  of Recipes for the Holiday) by Irena Chalmers. Reformatted by: CYGNUS,
  HCPM52C
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: CINNAMON CRISPS
 Categories: Desserts, Cookies, Holidays
      Yield: 24 servings
 
      1 x  -Dottie Cross TMPJ72B           1 1/4 c  All-purpose flour
      8 T  Unsalted butter; softened           1 t  Baking powder
    1/3 c  Sugar                               1 t  Ground cinnamon
      1 T  Sugar                             1/8 t  Salt
      1 ea Large egg yolk                     24 ea Walnut halves
    1/2 t  Vanilla                        
 
  Preheat oven to 375 degrees. Butter 2 baking sheets. 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 continue beating until the
  mixture is light in color and texture, about 2 additional minutes. Beat in
  the yolk and vanilla. Sift the flour, baking powder, cinnamon, and salt
  onto a sheet of waxed paper. Using a wooden spoon, work the dry ingredients
  into the creamed mixture to form a stiff dough. Scrape the dough onto
  another piece of waxed paper and form into a thick log about 8 inches long.
  Wrap the log in the waxed paper and refrigerate until chilled and firm,
  about 1 hour. Using a sharp knife, cut the chilled dough into 24 slices,
  each about 5/6 inch thick. Arrange the slices about 2 inches apart on the
  prepared baking sheets. Flatten the slices slightly with a fork, and top
  each with a walnut half. Bake until golden brown, 10 to 12 minutes. Let
  cool on the baking sheets for 2 minutes, then transfer to wire cake racks
  to cool completely. The cookies will keep, stored in an airtight container
  at room temperature, for 3 days. Makes 24 cookies. Source: "An Edible
  Christmas" (A Treasury of Recipes for the Holiday) by Irena Chalmers.
  Reformatted by: CYGNUS, HCPM52C
 
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---------- 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
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: APPLE BROWN BETTY with RUM WHIPPED CREAM
 Categories: Desserts, Holidays
      Yield: 6 servings
 
      1 x  -Dottie Cross TMPJ72B               1 x  -crusts removed
      1 x  -MAIN INGREDIENTS:                  1 c  Raisins
      1 c  All-purpose flour                   3 ea Granny Smith apples; peeled,
    1/4 t  Salt                                1 x  -cored, and cut into 1/2-inc
    1/2 t  Ground cinnamon                     1 x  -pieces (about 1-1/2 pounds)
    1/4 t  Ground nutmeg                       1 x  -RUM WHIPPED CREAM:
    3/4 c  Sugar                               1 c  Heavy cream
      8 T  (1 stick) unsalted butter,          2 T  Sugar
      1 x  -chilled, cut into 1/2" piec        2 T  Dark rum
      4 ea Slices firm-textured bread;    
 
  To make the apple brown betty: Preheat the oven to 350 degrees. Butter a
  9-inch-square baking dish. Sift the flour, salt, cinnamon, nutmeg, and
  sugar into a bowl. Cut the butter into small pieces; cut it into the flour
  mixture, using a pastry blender, until the mixture resembles coarse crumbs.
  Cut the bread into 1-inch-square pieces. Soak the raisins in boiling water
  to cover for about 5 minutes, until plump, the drain them. Combine the
  bread, raisins, and sliced apples in a bowl. Sprinkle the bottom of the
  prepared baking dish with 3/4 cup of the flour mixture, add the apple
  mixture, and top with the remaining flour mixture. Bake, uncovered, in the
  preheated oven until the top of the brown betty is crisp and golden and the
  apples are tender, 35 to 45 minutes. To make the rum whipped cream: In a
  chilled medium bowl, beat the cream and sugar until stiff. Beat in the rum.
  Serve the betty warm, with the rum whipped cream. Serves 6. Sorce: "An
  Edible Christmas" (A Treasury of Recipes for the Holiday) by Irena
  Chalmers. Reformatted by: CYGNUS, HCPM52C
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Applesauce cake in Jars
 Categories: Desserts, Fruit, Canned
      Yield: 1 servings
 
      1 x  ELLIE COLLIN CMKD93F              1/2 t  BAKING POWDER
    2/3 c  SHORTENING                          2 t  BAKING SODA
  2 2/3 c  GRANULATED SUGAR                1 1/2 t  SALT
      4 ea Large EGGS                          1 t  GROUND CINNAMON
      2 c  APPLESAUCE                          2 t  GROUND CLOVES
    2/3 c  WATER                             2/3 c  NUTS; chopped,optional
  3 1/3 c  ALL-PURPOSE FLOUR, sifted      
 
  Sterilize 8 (12 oz Ball Quilted Crystal - #14400-81400) canning jars, lids
  and rings by boiling for 10 minutes. Remove the jars and allow to air-dry
  and cool. Leave the  lids and rings in the hot water until ready to use.
  Once the jars are cool enough to handle, grease them (use a pastry brush)
  with shortening (DO NOT use Pam or Baker's Secret); set aside. Cream
  together the shortening and sugar. Beat in the eggs, one at a time, until
  the mixture is light and fluffy. Add the applesauce and water; set aside.
  In another bowl, sift together the flour, baking powder, baking soda, salt,
  cinnamon and cloves. Blend dry ingredients into the applesauce mixture.
  Fold in the nuts. Pour batter into the jars, filling them about 1/2 full.
  Place jars onto a cookie sheet or they'll fall over. Bake in a preheated
  325-degree oven for 35-40 minutes or  until a pick inserted deep into the
  center of each cake  comes out clean. Remove jars from the oven,
  one-at-a-time (use HEAVY-DUTY MITTS, the jars ARE HOT!); place a lid, then
  a ring on  top and screw down tightly.
   Place jars onto your counter top to cool. You'll know when the jars have
  sealed, you'll hear a "plinking" sound. If you missed the sound, test them
  by pressing down on the lids once the jars have cooled--they shouldn't move
  at  all.
   Store jars in a cool, dry place. They should keep for about a year. I've
  only been able to keep them for a few weeks, they don't last that long
  around here. They're wonderful for last minute gifts, especially for single
  friends.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Canned Cake hints
 Categories: Desserts, Canned
      Yield: 1 servings
 
      1 x  ELLIE COLLIN CMKD93F           
 
  I have a few more recipes but no time to upload them right now, I'll do
  that later on this evening. BTW, ANY cake can be baked in canning jars. I
  usually try one jar first--you have to know how much volume each recipe
  will give you. I usually fill ONE jar 1/2 full then bake it to see how high
  it rises. You don't want the cake to come out of the top of the jar, only
  to within 1/4 to 1/2 inch from the lip of the jar. Once you've established
  how high the cake rises, you can go from there. The first time around is a
  bit tricky because you won't know how many jars you'll need. MOST of the
  recipes I've tried I end up using around 8. Sterilize as many jars as you
  think you'll need and go from there. Also, the baking times will vary--the
  moistness of each cake recipe will determine the time. Again, MOST of the
  recipes I've tried bake in 35-40 minutes. Start checking the cakes at 30
  minutes and go from there. YES, the cakes DO slide easily out of the jars
  IF you use the jars I listed. They're Ball Quilted Crystal Canning Jars
  (#14400-81400). They can be found at most grocery stores (at least here in
  California) next to the pectin and other canning supplies. Also, I've seen
  the 12 oz straight-sided (plain) jars (# ?) at Smart & Final. The plain
  jars work fine too but they're not as pretty and you have to make your own
  labels--the jars I use come with decorative labels. One IMPORTANT tip--get
  your jars NOW! Once summer's over with they're very hard to find. Also,
  when you can, ask for the jars back, they're NOT cheap. Most folks don't
  mind returning them though, they usually want refills! <G> Make sure your
  LIDS are new, the rings don't have to be As the jars do seal, the cakes are
  as moist as the day you put them into the jars--sometimes MORESO. There
  will be a little condensation on the lids and some in the jars so when you
  seal them it's trapped inside. Don't worry about getting the water off of
  the lids before placing them onto the jars, the added moisture doesn't hurt
  the cakes in the slightest. I'm trying to address every question that's
  been asked of me before, I HOPE I've done that. If I've missed anything or
  if anyone has any questions, don't hesitate to ask. These make WONDERFUL
  Christmas gifts and you can start NOW! Single friends really appreciate
  these because each jar makes enough for one or two people.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: CRAN-BRANDY PUDDING****FJVS25A
 Categories: Medieval, Holidays, Desserts, Fruits, Xmas
      Yield: 6 servings
 
  1 1/3 c  All-Purpose Flour*                  3 tb Brandy
    1/4 c  Firmly Packed Brown Sugar         1/4 c  Milk
    1/2 ts Cinnamon                            3 tb Oil
    1/4 ts Allspice                                 Egg
      1 ts Baking Soda                       3/4 c  Chopped Walnuts
    1/2 ts Baking Powder                       2 c  Cranberries, Halved
 
  *Self-rising flour IS NOT recommended for this recipe.
  
  Generously greast 1-qt. mold or casserole. In med. bowl, combine flour,
  sugar, cinnamon, allspice, soda and baking powder. Add brandy, milk, oil
  and egg; stir just until dry ingredients are moistened. Stir in walnuts and
  cranberries. Spoon into prepared mold. Cover tightly with foil. Place on
  wire rack in large steamer or kettle. Pour boiled water 3-4" deep into
  steamer; cover. Keep water boiling gently over low heat. If necessary, add
  water to maintain steam. Steam 1 1/2-2 hrs. or until pudding springs back
  when touched lightly in center. Cool slightly. Invert onto serving plate.
  Cut into slices. Serve with Golden Toffee Sauce and a dollop of whipped
  cream, if desired.
  
  Golden Toffee Sauce recipe to follow. Cranberries, walnuts and brandy
  flavor this traditional holiday favorite.
  
  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: APPLE TARTS WITH ICE CREAM PART 1
 Categories: American, Spago, Desserts
      Yield: 6 servings
 
  1 1/2 lb Puff pastry dough                   1 c  Sugar
      6 lg Cooking apples (like              3/4 c  Whipping cream
           Newton, Pippin,                     3 tb Unsalted butter, cut in
           Granny Smith)                            Small pieces
  4 1/2 tb Butter                                   Caramel ice cream:
    1/3 c  Sugar                               8    Egg yolks
      3 tb Calvados                          2/3 c  Sugar
      1    Egg, lightly beaten                      (see part 2 for more)
    1/4 c  Caramel sauce:                 
 
  SOURCE: SPAGO, W. SUNSET BLVD; LOS ANGELES.  RAYMOND CABERNET SAUVIGNON,
  1978.  Preheat oven to 325.  Roll out 1/2 dough until 1/8-in. thick and
  line six individual tart pans. Peel, core, and thinly slice the apples.
  Heat 3 tablespoons butter in skillet, saute apples 3-4 minutes until
  golden.  Sprinkle sauteing apple slices with sugar. Meanwhile, warm
  Calvados in saucepan.  Pour warm brandy over apple slices, cover skillet
  for a few seconds, uncover, ignite. Fill tart pans with flambeed apple
  slices. Cut remaining 1-1/2 tablespoons butter in 6 pieces, lay 1 piece on
  each tart.  Drizzle warm Caramel Sauce over tart fillings to glaze. Roll
  out remaining puff pastry dough until 1/8-in. thick. Cut out tops to cover
  tart shells.  Cut design in center of each top with cookie cutter; place on
  top of tarts, leaving sides open. Gently brush dough with beaten egg. Bake
  in preheated oven 30 minute, until golden brown. Serve with Caramel Ice
  Cream.  (see part 2 for sauce and ice cream)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: APPLE TARTS WITH ICE CREAM PART 2
 Categories: American, Spago, Desserts
      Yield: 6 servings
 
      2 c  Milk                                1    Vanilla bean, split
      2 c  Whipping cream                      1 c  Caramel sauce
 
  SOURCE: SPAGO, W. SUNSET BLVD; LOS ANGELES.  RAYMOND CABERNET SAUVIGNON,
  1978.  SAUCE: Combine sugar and 1/2 cup water in heavy saucepan. Cook on
  medium heat 15-20 minutes, until sugar turns light golden brown. Don't let
  sugar burn.  Remove saucepan from heat, immediately add cream, stirring
  until smooth.  Add butter, let melt in sauce. Stir to combine thoroughly.
  Serve warm or chilled.  If not using at once, cover with plastic wrap,
  store in refrigerator. ICE CREAM: In 3-quart bowl, whisk egg yolks together
  with sugar. Set aside. Pour milk and cream into saucepan, add split vanilla
  bean. Heat just to boiling point to scald, then remove pan from heat. Pour
  a little scalded milk and cream into egg mixture, stir gently. Gradually
  add and mix in remaining milk and cream. Return pan to stove, cook over
  medium to low heat, stirring constantly until mixture coats wooden spoon.
  Strain into bowl over ice.  Stir in Caramel Sauce. Freeze in ice-cream
  maker, according to directions.
  
  ~----                                                     
         FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/10 6:38 AM
  
  TO:      ALL FROM: CHRISTIE ASPEGREN (FGXF83A) SUBJECT: R-MM ALL SEASONS
  MEA
  
  #1 (We'll see if they go up in order <G>)
  
  These are from MK's 'A Taste for all Seasons'
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: FRIED BANANA
 Categories: Desserts, Chinese
      Yield: 4 servings
 
      1    Banana, quartered                   6 tb Water
    1/2 c  Flour                               4 c  Cooking oil
      2 ts Double action baking                4 tb Honey
           Powder                         
 
  Light, sweet dessert - a perfect ending to the dinner. 1. Roll the banana
  pieces in flour.  Mix the baking soda with water to make a paste and roll
  the banana pieces in it. 2. Heat the oil until it is hot. Deep fry bananas
  for 4 minutes or until they are golden brown. Drain. 3. Pour 1 tablespoon
  of honey on each banana piece and serve.
 
-----
 
---------- 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: Bananas Fritas
 Categories: Desserts, Mexican
      Yield: 4 servings
 
      4    Firm Bananas                      1/2 c  Honey
      2 c  Beer Batter                         1 pt Vanilla Ice Cream or
           Oil For Deep-Frying                 1 c  Flavored Whipped Cream
    1/2    Lemon, Juice of                
 
  Servings: 4
  
  Peel bananas & split each into 3 sections lengthwise. Dip the sections into
  beer batter, shake off excess batter, and slip the bananas into 350 degree
  cooking oil.  Cook on all sides,turning carefully, until batter is crisp
  and golden. Arrange fried bananas on 4 dessert plates and sprinkle with
  lemon juice and honey.  Top with ice cream or flavored whipped cream and
  serve immediately. If you use whipped cream as a topping flavor it with a
  little sugar and almond extract.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Bunuelos
 Categories: Desserts, Mexican
      Yield: 6 servings
 
      4 c  Flour                               2    Eggs, beaten
      1 ts Baking powder                       1 c  Milk
      1 ts Salt                              1/4 c  Butter ,melted
      2 tb Sugar                          
 
  Here is a local recipe for a sweet crunchy treat that you usually see at
  festivals with confectioners sugar all over them.  They sell in bags of
  about a dozen.  I found the mexican recipe book!!
  
  Sift together dry ingredients.  Combine beaten eggs with milk.  Fold in dry
  ingredients and add melted butter.  On floured board knead dough as you do
  for bread.
  
  Make into small balls and roll out to about five inches.  Fry in hot fat
  about one minute on each side.Prick with fork while cooking. Sprinkle with
  sugar and cinnamon.
  
  This is from The World of Mexican Cooking by Mary Margaret Curry.Galahad
  Books.New York City.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Caramel Flan
 Categories: Desserts, Mexican
      Yield: 6 servings
 
      3 tb Sugar                             1/4 ts Almond extract
      3 lg Eggs                                1 cn Evaporated whole milk - (12
    1/3 c  Brown sugar - dark brown,                -oz.)
           -packed                           1/2 c  Whole milk
      2 ts Vanilla extract                
 
  1.  Preheat the oven to 300F.  In a small saucepan, combine the granulated
  sugar with 1 tablespoon water.  Stir over moderate heat until the sugar
  turns a medium caramel color, about 3 minutes. Working quickly, pour the
  caramel into six (6-oz.) custard cups; don't worry if they're not evenly
  coated.
  
  2.  In a medium bowl, beat the eggs.  Whisk in the brown sugar, vanilla and
  almond extract. Gradually whisk in the evaporated and whole milk. Strain
  the mixture through a sieve and then pour it into the custard cups. Place
  the cups in a baking pan and add enough hot water to reach halfway up the
  sides.  Bake for about 1 hour or until set. Let the flans cool to room
  temperature in the water bath. Cover and refrigerate overnight.
  
  3.  Run a knife tip around the edge of each flan and invert onto dessert
  plates.  Serve cold.
  
  Recipe from Food & Wine, April, 1990.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chayote Relleno
 Categories: Desserts, Mexican
      Yield: 6 servings
 
      3 sm Chayotes (about 6 ounces        1 1/2 c  Sponge cake or pound cake,
           -each)                                   -crumbled into fine crumbs,
    1/2 c  Almonds                                  Plus 2 tablespoons for
    1/2 c  Sugar                                    -topping (see note)
      3    Eggs                              1/2 c  Golden sultana or black
      1 tb Brandy                                   -raisins
      1 ts Vanilla                             3 tb Slivered almonds
      2 tb Milk or cream                       1 c  Softly whipped cream, barely
      1 pn Nutmeg                                   -sweetened
 
  This is a use for chayote that I would never have thought of, but it sounds
  really good.
  
  I love to shock people with the unexpected, such as serving these stuffed
  chayote shells for dessert. In this recipe, chayote's delicate texture and
  taste combine with almonds, sugar, brandy, eggs, cream, raisins and sponge
  cake to make an elegant pudding-like filling for the pale-green shells.
  They are abso- lutely delicious and something you might have been served in
  one of the fine old households of colonial Mexico.
  
  Cut the chayote in half lengthwise and steam for 35 minutes, or until just
  tender. Do not overcook--you don't want the shells to collapse when you
  scoop them out.
  
  Meanwhile, combine the almonds and sugar in a food processor and grind
  until the almonds are fairly fine.
  
  Preheat oven to 375 degrees F.
  
  When the chayote is cooked and cool enough to handle, remove the seed, and
  scoop out the pulp, leaving a 1/2-inch-thick shell. Set aside.
  
  Place the chayote pulp in the processor with the ground almonds; add eggs
  and process to a puree. Add the brandy, vanilla and milk or cream. Blend.
  Pour mixture into a bowl and stir in nutmeg, cake crumbs and raisins.
  
  Spoon the pudding mixture into the chayote shells (you will have about 1
  1/2 cups left over) and place them in a greased baking dish. Sprinkle
  slivered almonds and reserved cake crumbs over the tops. Bake stuffed
  shells for 30 minutes. Pour remaining pudding mixture into a greased loaf
  pan and bake for 25 minutes.
  
  Serve warm, topped with whipped cream.
  
  Serves 6 lucky people. (The pudding loaf serves 4.)
  
  Note: I cheat and buy a frozen pound cake to use for this recipe.
  
  PER SERVING: 420 calories, 10 g protein, 54 g carbohydrate, 20 g fat (7 g
  saturated), 192 mg cholesterol, 141 mg sodium, 3 g fiber.
  
  From an article by Jacquiline Higuera McMahan in the San Francisco
  Chronicle, 6/2/93.
  
  Posted by Stephen Ceideburg
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Flan
 Categories: Desserts, Mexican
      Yield: 6 servings
 
      1 c  Sugar                               1 ts To 2 ts fresh orange peel,
    1/2 c  Water                                    -orange part only
      4 c  Whole milk or 1 can               1/2 c  Sugar
           -evaporated milk and enough         6 lg Eggs
           Whole milk to make 3-1/2            1 ts Vanilla
           -cups                          
 
  FLAN
  
  In a small saucepan, combine 1 cup sugar and 1/2 cup water and bring to a
  boil, stirring to dissolve the sugar.  Dip a brush in ice water and use to
  wash down any sugar crystals clinging to the pan.  Let boil, undisturbed,
  until it caramelizes.  As soon as the sugar syrup turns an amber color,
  stir and take off heat.  Pour immediately into a 9x5 loaf pan or an 8 cup
  ring mold, tilting pan quickly to coat the bottom and sides with the
  caramel.  Set aside while making the custard.
  
  If using whole milk only, bring to a boil and simmer 12 to 15 minutes to
  reduce to 3-1/2 cups.  If using a mixture of evaporated and whole milk,
  simply bring to a boil.  Meanwhile, use the metal blade to process the
  sugar and orange peel until the peel is grated.  Add eggs and vanilla to
  workbowl and pulse 3-4 times to "beat" the eggs.  With the machine running,
  add 1 cup of the hot milk through the feed tube. Stop the machine and whisk
  the egg-milk mixture into the remaining milk in the pan. Pour into the
  caramel lined pan or mold and place in a larger pan half-filled with water.
  Bake the flan for 1 hour and 15 minutes in a pre-heated 350 degree oven
  until a knife inserted off-center comes out clean and the custard is set.
  
  Let cool, then chill at least 1-1/2 hours before unmolding.  Unmold onto a
  deep serving platter allowing the caramelized sauce to run over the
  custard.  Slice to serve and include some sauce in each serving. Serves
  8-10.
  
  VARIATION:  You can add 1/4 teaspoon cinnamon (or 1/2 teaspoon ground
  canela) to the custard with the vanilla.  You can also sprinkle 1/2 cup
  thinly sliced almonds over the caramel in the mold, adding quickly before
  the syrup has hardened.  Proceed with the recipe as above.
  
  Enjoy!
  
  ~ Stephanie -
  
  P.S. I have always used the combination of Evaporated and whole milk, it
  turns out really wonderful.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Fried Ice Cream
 Categories: Desserts, Mexican
      Yield: 4 servings
 
      1 qt Vanilla Ice Cream                        Oil for Deep Fryer
    1/2 ts Ground Cinnamon                   1/4 c  Honey
    1/2 c  Sugar                                    Whipped Cream
      1 c  Cornflakes Crumbs                   4    Maraschino Cherries
 
  Servings: 4
  
  Let the ice cream stand at room temperature for about 5 minutes to soften
  slightly. Combine the cinnamon, sugar, and cornflake crumbs in a shallow
  pan. Using an ice-cream scoop, make four balls of ice cream. Roll these
  balls in the crumb mixture to cover completely. Wrap in a piece of aluminum
  foil and freeze five hours.  Heat oil to 450 degrees in a deep pan. As soon
  as it comes to heat, uncover the ice cream balls and deep fry them very
  briefly, about 2 seconds. Drain momentarily and place in dessert dishes.
  Top each ball with 1 tbs. honey, a little whipped cream, and a maraschino
  cherry Serve immediately.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Fried Mexican Ice Cream
 Categories: Mexican, Desserts, Snacks
      Yield: 4 servings
 
      1 pt Ice cream-whatever you like         2 ts Sugar
    1/2 c  Cornflakes, crushed                 1    Egg
      1 ts Ground cinnamon                          Oil for frying
           Whipped cream                            Honey
 
  Scoop out 4 balls of ice cream.  Return to freezer.  Mix cornflakes crumbs,
  cinnamon and sugar.  Roll ice cream in half crumb mixture and freeze again.
  Beat egg and dip coated balls in egg, then roll again in crumbs. Freeze
  until ready to use.  (for thicker coating, repeat dipping and rolling).
  when ready to serve, heat oil to 350F.  Place 1 frozen ice cream ball in
  fryer basket or on perforated spoon and lower in oil for 1 minute. Drizzle
  with honey and whipped cream. Repeat for other ice cream balls and serve.
  
  /\/\ara Kent
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Mexican Bean Cake
 Categories: Cakes, Desserts, Mexican
      Yield: 24 servings
 
    1/3 c  Butter or margarine                 1 ts Ground cinnamon
    3/4 c  Sugar                             1/2 ts Ground cloves
      1    Egg                               1/2 ts Ground allspice
      2 c  Unseasoned pinto bean puree*        2 c  Peeled and diced apple
      2 ts Vanilla extract                     1 c  Raisins
      1 c  Flour                             1/2 c  Chopped nuts
      1 ts Baking soda                     1 1/2 c  Icing sugar (optional)
    1/2 ts Salt                                     Milk or fruit juice
 
  "Mexican meals don't usually include cake, but this one--made with bean
  puree and lots of fruit and spices--would fit right in with Mexican food!"
  Jean's Beans by Jean Hoare page 112.
  
  BEAN PUREE Start with 1 cup of dried beans or a bit more if using large
  white limas and you plan to take off the skins. Extra bean puree may be
  frozen-it looks like mashed potato. Quick Soak - Wash beans, use 3 cups of
  cold water for each cup of beans and bring slowly to a boil. Boil gently
  for 2 minutes. Remove from heat, cover and let stand for 1 hour. Drain off
  soaking water.
  
  Cover with fresh cold water, bring to a boil for 10 min, reduce heat and
  simmer about 30 min until tender.  Drain.  Remove lima bean skins and
  discard any hard beans. Grind through a foodmill, puree in a blender or
  food processor.  You may have to add a bit of liquid saved from the cooking
  process to get the mixture moving. Force the puree through a sieve about
  1/4 cup at a time if you want a very smooth puree. Puree only keeps a day
  or two in fridge so freeze any that you are not going to use for the
  recipe.
  
  Preheat oven to 350F.  Grease and flour the bottom only of a 9x13 inch
  rectangular pan.
  
  Cream butter with sugar.  Add egg and beat well.  Blend in bean puree and
  vanilla.  In a separate bowl, combine flour, baking soda, salt, and spices.
  Mix with the apple, raisins, and nuts.  Add dry ingredients and fruit to
  creamed mixture and blend well.  Pour batter into prepared pan and bake
  35-45 min or until cake tests done when tried with a toothpick.
  
  Mix icing sugar with enough milk or fruit juice to make a thin glaze;
  drizzle over the still-warm cake.  Keep in the refrigerator.
  
  (My notes - I would make this again but leave off the glaze as it is quite
  sweet.)  Shared by Elizabeth Rodier
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Mexican Fiesta Tart
 Categories: Desserts, Mexican
      Yield: 10 servings
 
    1/2    CORNMEAL PASTRY dough                    -cups)
      1    Egg white, lightly beaten         1/3 c  Sliced green onions
      2 c  Shredded Monterey Jack              2 md Zucchini (3/4 pound), thinly
           -cheese with jalapeno                    -sliced
           Pepper (8 ounces)                 1/2 lg Red or green bell pepper, in
      2 c  Shredded sharp Cheddar                   -thin strips
           -cheese (8 ounces)                1/3 c  Sliced pitted ripe olives
      2 lg Tomatoes (1 1/4 pounds)           1/4 c  Chopped fresh cilantro
           -cored, seeded,                          -(coriander)
           Cut into 3/4-inch cubes (3     
 
  Preheat oven to 400 F. On lightly floured surface roll dough to a 25-inch
  round. Transfer to a 12-inch tart pan with removable bottom. Trim edges;
  prick bottom with tines of fork.  Lane pastry shell with pastry weights,
  dried beans, or raw rice. Bake 15 minutes. Remove foil with weights. Bake 5
  to 6 minutes longer or just until pastry starts to turn golden. Brush with
  egg white and bake 1 minute longer. Cool completely on wire rack. In large
  bowl, toss together cheeses. Sprinkle half the cheese mixture over bottom
  of cooled tart shell. Top with a layer of tomatoes, then half the onions,
  the zucchini, pepper, olives, remaining onions then remaining cheese. Bake
  20 minutes or until heated through. Cool 15 minutes on wire rack before
  removing outer ring.  Serve warm.
  
  Makes 10 servings.
  
  [ 1001 HOME IDEAS MAGAZINE; June 1990 ]
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Natilla Creme
 Categories: Mexican, Desserts
      Yield: 6 servings
 
      4    Eggs, separated                   3/4 c  Sugar
    1/4 c  Flour                             1/8 ts Salt
      1 qt Milk                                1    Nutmeg
 
  Servings:  6
  
  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.  Or spoon custard over chilled guava slices. Served over
  guava is my personal favorite.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pumpkin Empanadas (Jacqueline Higuera Mcmahan)
 Categories: Mexican, Desserts
      Yield: 14 servings
 
      2 c  Unbleached white flour              2 ts Cinnamon, or 2 teaspoons
      2 tb Sugar                                    -minced wild anise leaves
      2 ts Baking powder                     1/4 ts Freshly grated nutmeg
    1/2 ts Salt                                1    Egg
    1/2 c  Shortening                          2 ts Pure vanilla
    1/4 c  Cold sweet butter                   1    Egg beaten with 1 tablespoon
      1 tb Brandy                                   -water for glaze
      3 tb Milk                                2 tb Sugar mixed with 1 teaspoon
     16 oz Canned pumpkin puree                     -cinnamon
    3/4 c  Brown sugar                    
 
  When Grandmama made these little pies she included anise, which grew wild
  around our rancho.
  
  Sift together first 4 ingredients. Cut in the shortening and butter using a
  pastry blender or 2 knives. The mixture should resemble coarse meal.
  
  Combine brandy and milk, and drizzle over flour mixture, stirring with a
  fork to distribute. Do not over-blend.
  
  Form into a flat disc and wrap in plastic wrap. Chill 30 minutes.
  
  Preheat oven to 400 degrees.
  
  To make the filling, blend together the pumpkin, brown sugar, spices, egg
  and vanilla.
  
  When dough is chilled, roll out thinly on a floured board or pastry cloth.
  Cut into 4- or 5-inch circles. Place about 2 table- spoons pumpkin filling
  on the lower half of each dough circle. Fold over top half. Press the edges
  together with a fork. Brush tops with egg wash and place on a baking sheet.
  Bake 15 to 18 minutes, or until golden.
  
  While still warm, sprinkle with the cinnamon sugar. These may be baked 1
  day ahead. Before serving, warm in a 350 degrees for 8 minutes.
  
  Makes 14 to 16 empanadas.
  
  San Francisco Chronicle, 11/14/90.
  
  Posted by Stephen Ceideburg
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Rice Pudding (Mexican Style)
 Categories: Desserts, Rice, Mexican
      Yield: 6 servings
 
      1 c  Rice, uncooked                      1 ts Salt
      1    Cinnamon stick                      1 tb Flour
  2 1/4 c  Water                               1 c  Milk
    1/2 c  Sugar                               3    Eggs
 
  Cook 1 cup rice with a cinnamon stick in 2 1/4 cups of water until very
  soft and rather dry. Mix 1/2 cup of sugar with 1 tablespoon of flour and 1
  teaspoon of salt. Add 1 cup of milk gradually and three beaten egg yolks to
  the sugar mixture. Add to rice, stirring constantly, if too thick add more
  milk and then cook until done. Beat 3 egg whites stiff and pour hot rice
  mixture into them. Sprinkle with cinnamon.
  
  From the Old Tucson "Mexican Plaza Cookbook" 1971
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Traditional Caramel Custard - Flan a la Antigua
 Categories: Mexican, Desserts
      Yield: 8 servings
 
           Jim Vorheis                         2    Inch cinnamon stick or
    3/4 c  Sugar                                    -vanilla bean
           The custard:                             Small piece of orange or
      1 qt Milk                                     -lemon rind (optional)
      1 pn Of sea salt                         4    Eggs
    1/2 c  Sugar                               6    Egg yolks
 
  The caramel: Heat the sugar for the caramel in a small, heavy frying pan
  over low heat until it begins to dissolve. Shake the pan slightly (do not
  stir) until all the sugar has melted.  Increase the flame and let the sugar
  bubble and color.  Pour the caramel into the mold and quickly turn it
  around in all directions, tipping it up in a circular motion until the
  surface - bottom and 2 inches up the sides - has been lightly coated with
  the caramel.  If the caramel thickens and becomes sluggish, gently heat the
  mold in a pan of hot water or over low heat, depending on the material, and
  continue the coating action. Set aside to cool.
  
  Put the milk, salt, sugar, and cinnamon or vanilla into a saucepan and
  bring slowly to a boil, stirring until the sugar has dissolved. Continue
  boiling slowly, taking care that it does not boil over, until the milk has
  reduced by about 2/3 cup.  Set aside to cool.
  
  Place an oven rack on the lowest rung of the oven and heat to 325 F.
  
  Beat the eggs and yolks together and stir into the tepid milk. Pour the
  mixture through a strainer into the flan mold and place it in a hot water
  bath in the oven.  Test after 2 hours with a skewer or cake tester; if it
  comes out quite clean, the flan is cooked. Remove from the oven, but allow
  to sit in the water bath for about 15 minutes longer. Remove and set aside
  to cool completely before refrigerating.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Peach Soup
 Categories: Desserts, Soups, Entertain
      Yield: 4 servings
 
      5 lg Peaches, sliced                     1 c  White wine
      4 c  Water                             1/4 c  Orange or peach liqueur
      2 tb Lemon juice                         1 c  Whipping cream
    1/4 c  Maple syrup                       1/4 ts Nutmeg (opt)
      1 tb Arrowroot                      
 
  Combine peaches, water and lemon juice in a sauce pan; simmer for 15
  minutes.  Puree in blender with maple syrup and arrowroot.  Add wine and
  liqueur.  Pour in half the cream; mix thoroughly; chill for 1 hour. Whip
  remaining cream and dollop on top of each serving.  Add a sprinkling of
  nutmeg if desired.
  
  Serves 4.
  
  Posted by Fred Peters.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Raspberry Fuchsia Soup
 Categories: Soups, Appetizers, Desserts
      Yield: 4 servings
 
      3 c  Fresh raspberries                 1/2 c  Maple syrup
    3/4 c  Water                               2 c  Strawberry wine
      2 tb Lemon juice                       1/2 c  Sour cream
      2 tb Lemon rind, grated fine           1/2 c  Fresh raspberries for
      2 tb Arrowroot                                -garnish
 
  Puree raspberries for soup; strain through a sieve into bowl; set aside.
  Take seeds and rind left in sieve and transfer to sauce pan; add water;
  simmer for 5 minutes; strain into bowl containing berry juice; discard
  seeds remaining in sieve.  Combine lemon juice, lemon rind and arrowroot.
  Add to berry juice; add maple syrup and wine; transfer to sauce pan. Simmer
  over low heat until thick.  Refrigerate 2 hours. Serve in individual bowls
  with a dollop of sour cream and a spoonful of berries on top of each bowl.
  
  Serves 4.
  
  Posted by Fred Peters.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: White Meat Ravioli
 Categories: Pasta, Italian, Chicken, Meats, Fish
      Yield: 4 servings
 
    3/4 lb Chicken breast OR veal OR                Grated
           Canned tuna; chopped              1/2 c  Parsley; chopped
      2 tb Shallots; finely chopped          1/2 ts Black pepper; coursely
      2    Plum tomatoes; chopped                   Ground
      1 ts Dried leaf sage; crumbled           1 tb Brandy or dry sherry
    1/4 ts Mace                                     Pasta dough
    1/4 c  Parmeson or Romano cheese;    

-----------------------------------SAUCE-----------------------------------
      2 tb Olive oil                           1 c  Tomatoes; crushed
      4    Scallions; thinly sliced            1 c  Tomato sauce
      2    Cloves garlic; minced               1 tb Basil
 
  Place all ingredients, except pasta, in a large mixing bowl and combine
  thouroughly.  Fill ravioli with mixture.
  
  Heat oil over medium heat.  Stir-fry scallions and garlic for about 30
  seconds.  Add tomatoes, tomato sauce and basil.  Stir.  Simmer for 10-15
  minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: SALTIMBOCCA #1
 Categories: Italian, Meats
      Yield: 6 servings
 
      2 lb Veal scallopine, each               3 tb Butter
           Piece about 5" square                    Salt
      1 ts Dried sage                               Freshly ground pepper
    1/4 lb Thin slices of prosciutto         1/2 c  Dry white wine
 
  Sprinkle veal slices with sage.  Cover each slice with a slice of
  prosciutto and trim this to the same size as the meat.  (Reserve trimmings
  for sauces.)  Pin prosciutto slices to the veal slices with toothpicks.
  Heat the butter in a large frying pan.  Add meat in one layer and cook for
  2 to 3 minutes.  Turn with a pancake turner and cook until golden on both
  sides.  Season to taste.  Place the slices of meat, ham side up, on a
  heated serving platter and remove the picks. Keep meat warm. Add the wine
  to pan, scrape the brown bits from the bottom, and bring quickly to the
  boiling point. Pour the sauce over the meat and serve immediately. 4 to 6
  servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Saltimbocca alla Romana
 Categories: Italian, Meats
      Yield: 6 servings
 
      2 lb Veal scaloppine, each               3 tb Butter
           Piece 5 inches square                    Salt and freshly ground
      1 ts Dried sage                               Black pepper
    1/4 lb Thin slices prosciutto            1/2 c  Dry white wine
 
        Sprinkle veal slices with sage.  Cover each slice with a slice of
  prosciutto and trim this to the same size as the veal, reserving the
  trimmings for sauces.  Pin the prosciutto slices to the veal slices with
  toothpicks.  Heat the butter in a large frying pan.  Add the meat in one
  layer and cook for 2 to 3 minutes.  Turn with a pancake turner and cook
  until golden on both sides.  Season to taste. Place the slices of meat, ham
  side up, on a heated serving platter and remove the toothpicks. Keep the
  meat warm.  Add the wine to the pan and scrape the browned bits from the
  bottom; bring quickly to the boiling point. Pour the sauce over the meat
  and serve immediately.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: SALTIMBOCCA #2
 Categories: Italian, Meats
      Yield: 6 servings
 
      2 lb Veal cutlets, very thinly         1/2 lb Prosciutto, sliced thin
           Sliced                              6 tb Sweet butter
      2 ts Bon Appetit                       1/2 ts Beef flavor base
    1/4 ts Black pepper                      1/4 c  Hot water
    1/2 ts Rubbed sage                         2 tb Dry white wine
    1/8 ts MSG                            
 
  Cut veal into serving-size pieces.  Sprinkle with mixture of Bon Appetit,
  pepper, sage and MSG.  Place a slice of prosciutto on each piece of veal;
  fasten with a toothpick or small skewer.  Melt 4 tablespoons of the butter
  in large skillet.  Saute meat 2 to 3 minutes on each side, ending with the
  prosciutto side up.  remove to hot platter. To the drippings in skillet,
  add beef flavor base, water and the remaining butter, stirring to mix well.
  Heat until butter is melted, then add wine and simmer 2 to 3 minutes. Spoon
  sauce over meat. Serve immediately with sauteed mushrooms and zucchini. You
  will find this recipe good for the chafing dish.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Veal Piccata
 Categories: Italian, Meats
      Yield: 6 servings
 
      2 lb Boneless veal round,                1 lg Onion, chopped
           (about 9-10 small pieces)       1 1/2 c  Beef broth
      1 ts Salt                              1/4 c  Fresh lemon juice
    1/2 ts Pepper                              8    Thin slices lemon
      3 tb Flour                               2 tb Capers
    3/4 ts Dried oregano                     1/4 c  Finely minced fresh
      3 tb Olive oil                                Parsley
      2    Cloves garlic                  
 
  Rub the veal pieces with the salt, pepper, flour, and oregano. Heat the oil
  over moderate-low heat in a 12-inch skillet. Add the garlic and onion and
  saute for 3-5 minutes or until soft but not browned. With a slotted spoon
  remove the onion and garlic and set aside. Raise the heat to medium-high
  and brown the veal slices on both sides. Return the onion and garlic to the
  pan and add the broth. Bring to a boil, cover, then turn to simm for 10-15
  minutes. Stir in the lemon juice and coat the veal slices evenly with the
  juice. Arrange on a heated serving platter and garnish with the lemon
  slices, capers, and parsley. A nice accompaniment is Gnocchi a la Romaine.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: STUFFED ZUCCHINI ANDALOUSE (Zucchini Ham Beef)
 Categories: Italian, Beef, Meats
      Yield: 6 servings
 
      6    Zucchini, small                   1/2 c  Beef cooked chopped
      2 tb Onion chopped                   1 1/3 c  Bread crumbs soft
      3 tb Mushrooms chopped                        Lightly piled
      3 tb Green Pepper chopped              1/2    Clove   Garlic chopped
    1/3 c  Tomato chopped                      2 tb Broth if needed
    1/4 c  Ham cooked chopped                1/8 ts Salt
    1/2 ts Garlic minced                     1/8 ts Black pepper
 
  Cook zucchini in salted water 5 mins; cut in half length-wise remove pulp.
  Combine pulp with remaining ingredients; pile this into zucchini and bake
  in moderate oven (350 degF) 30 mins.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Scaloppine di Vitello all'Agro
 Categories: Italian, Meats
      Yield: 6 servings
 
      2 lb Veal scaloppine                     1 tb Olive oil
    1/2 c  All-purpose flour                        Juice of 2 lemons
           Salt and freshly ground             3 tb Chopped parsley
           Pepper to taste                     2    Garlic cloves - chopped
    1/4 c  Butter                              2 tb Capers
 
   Place scaloppine between 2 pieces of waxed paper and pound until thin.
  When pounding meat do not use a straight up-and-down movement. Use a
  sliding action so meat is stretched more than flattened (I use the edge of
  a saucer for this).  Coat meat lightly with flour. Sprinkle with salt and
  pepper.  Melt 3 tablespoons butter with oil in a large heavy skillet. When
  butter foams, add veal.  Cook over high heat about 1 minute on each side.
  Veal should be light golden outside and pink inside.
   Place veal on a warm platter.  Add 1 tablespoon butter and lemon juice to
  skillet.  Deglaze skillet by stirring to disolve meat juices attached to
  bottom of skillet.  Stir in parsley, garlic and capers. Taste and adjust
  sauce for seasoning, then spoon over veal. Serve immediately.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: TRIPE FLORENTINE
 Categories: Italian, Meats
      Yield: 8 servings
 
      2 lb Tripe                             1/2 c  Beef stock
      4 tb Peanut oil                        1/2 c  Dry red wine
      2    Carrots, grated                     1 ts Oregano
    1/2 c  Celery, chopped                     1    Bay leaf, crushed
      1    Yellow onion, peeled &            1/2 ts Basil
           Chopped                                  Salt & pepper to taste
    1/2 c  Parsley, chopped                    2    1" pieces lemon peel
      3    Cloves garlic, crushed            1/2 c  Parmesan or Romano
      1    (8-oz) tomato sauce                      Cheese, freshly grated
 
  Parboil tripe for about 30 minutes.  Drain & cool.  Slice up tripe into
  1/2" wide pieces.  Saute very quickly in a little of the oil in a large
  frying pan.
  
  Saute in a little of the oil the carrots, celery, onion, parsley & garlic.
  Add the tomato sauce, beef stock and wine.  Add the seasonings and lemon
  peel.  Simmer the sauce for a few minutes, and then add the tripe. Cook it
  on top of the stove, covered, for 1-1/2 hours or until tender. Or bake it
  in a moderate oven. When ready to serve, sprinkle on the Parmesan or
  Romano. Serve with pasta.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Veal Parmesan with Prosciutto
 Categories: Italian, Meats
      Yield: 2 servings
 
    1/2 lb Veal, thin sliced, pounded               Into 1-inch long strips)
           Thin (1/8" thick)                   3 tb Olive oil
      1    Shallot (minced)                         Fresh grated parmesan cheese
      1 cl Garlic (minced)                          Flour
    1/2 c  White wine                               White pepper
    1/4 c  Prosciutto (chopped-up                   Chopped parsley
 
   Sprinkle pepper on both sides of veal and roll in flour. Put oil in
  skillet and heat to medium-high. Add prosciutto and cook for 1 minute. Add
  veal and cook for 1 minute on each side. Remove veal and set aside.
   Scrape sides of skillet. Add shallot and garlic and saute for 1 minute.
  Pour in wine, stir, set heat to high and reduce fluid for 3-5 minutes. Set
  heat to medium and add veal to pan for another minute without turning.
   Arrange veal on dinner plate with prosciutto on top of each piece. Drizzle
  liquid over veal and sprinkle with parmesan cheese. Add a touch of parsley
  and serve.
   Great with cold-pasta salad, or a simple green salad with vinegar and oil.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Veal Scaloppine with Marsala
 Categories: Italian, Meats
      Yield: 2 servings
 
    1/2 lb Scallopine of veal, cut                  Freshly ground Pepper
           Into 1/4 inch slices                2 tb Butter
           Flour for dredging                  2 tb Olive oil
           Salt                              1/4 c  Marsala wine
 
  Unless the scaloppine are very small, cut them into pieces measuring ab. 3
  in. by 3 in or slightly larger.  Place them between sheets of wax paper and
  pound lightly to flatten.(use a rolling pin, bottom of a heavy skillet,
  pounder, etc.) Blend flour with salt and pepper to taste. Dip the meat into
  flour to coat lightly. Using a large, heavy skillet, heat the butter and
  oil and when it is very hot but not brown, add the meat in one layer. Cook
  over relatively high heat until golden brown on one side. Turn and cook
  until golden brown on the other. The cooking time should be from 4-6 min.
  Transfer meat to a serving platter or two plates and keep warm. To the
  skillet add the wine and stir to dissolve the particles in the pan. Reduce
  wine slightly and pour equal amounts over each serving. Naturally, these
  amts. may be increased to serve more people. For Chicken marsala, I don't
  see why you can't substitute chicken breasts.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Veal Marsala with Provolone
 Categories: Meats, Italian
      Yield: 4 servings
 
      2 lb Veal cutlets                        4    Mushrooms, fresh, sliced
           Flour                             1/2 c  Marsala wine
           Salt & pepper                       4 tb Butter, cold
      2 tb Butter                                   Provolone cheese, sliced
      2 tb Olive oil                      
 
  Pound veal cutlets between sheets of waxed paper til about 1/4" thick.
   Combine flour and salt & papper to taste.  Dredge cutlets in the flour
  mixture.  Combine 2 Tbsp butter with the 2 Tbsp olive oil in a large frying
  pan over medium high heat.  Cook cutlets until lightly browned- about 2-3
  minutes per side.  Remove cutlets to a platter or pan suitable for use
  under a broiler.  Place sliced mushrooms in the frying pan and cook until
  tender, adding a little butter if needed. Add Marsala and reduce sauce to
  about half of the original volume. Pre-heat broiler. Lower heat under the
  frying pan to VERY low, or place pan in a larger pan of hot water. Whisk in
  cold butter, 1 Tbsp at a time, adding each just before the last is
  completely incorporated. Remove sauce from heat immediately when done.
  Place a slice of provolone on each cutlet and broil until cheese bubbles
  and just starts to brown. Serve sauce alongside the cutlets, or spoon over
  as they are served.  (This type of sauce will separate if it becomes too
  hot at any point- mine always does :) ).
  
  Other ideas:  Use chicken in place of veal.  Place a slice of prosciutto on
  the chicken or veal, then the slice of cheese before broiling.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Gyuniku Negimaki (Steak and Onion Spring Rolls)
 Categories: Japanese, Appetizers, Meats
      Yield: 8 servings
 
      4 oz Slice Rump Steak                    2    Spring Onions w/ 3" of stalk
      3 tb Teriyaki Sauce                 
 
  PREPARE IN ADVANCE: Cut onions in half lengthwise, the cut into 4" pieces.
  Place the steak between sheets of greasproof paper and pound into 1/8"
  thickness.  Cut the steaks in half crosswise.  Arrange the strip of onions
  down the length of each piece of meat.  Starting with the wide end, roll
  into tight cylinders.  Secure with toothpicks. TO COOK: Preheat grill. Dip
  rolls in Teriaki sauce and grill them 3" from heat for 3 minutes. Dip again
  in sauce and grill for another 3 minutes. Remove toothpicks, trim ends, and
  cut into 1" pieces.  Stand each piece on end.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Impossible Ham Pie
 Categories: Meats, Pies
      Yield: 6 servings
 
      2 c  Ham,smoked fully cooked, cut        4    Eggs
      1 c  Swiss cheese,shredded               1 c  Bisquick baking mix
    1/3 c  Onion, chopped                    1/8 ts Pepper
      2 c  Milk                           
 
  GREASE pie plate.  Sprinkle ham, cheese and onion in pie plate. BEAT
  remaining ingred. 15 sec. in blender on high speed. Pour into pie plate.
  BAKE 35-40 min. at 400 or til knife inserted comes out clean. Cool 5 min. 6
  servings. May substitute 12 slices bacon, crisply cooked and crumbled.
       Lisa Crawley
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Impossible Ham & Asparagus
 Categories: Meats, Pies
      Yield: 6 servings
 
      2 c  Smoked ham, fully cooked, cu        3    Eggs
  1 1/2 c  Swiss cheese,shredded             3/4 c  Bisquick
      1 pk Asparagus,frozen, cut up, th      1/4 ts Salt
      2    Onions, green, sliced             1/8 ts Pepper
  1 1/2 c  Milk                           
 
  Heat oven to 400.  Grease pie plate.  Sprinkle ham, 1 c. cheese, the
  asparagus and onions in plate.  Beat milk, eggs, baking mix, salt and
  pepper til smooth, 15 sec. in blender at high speed. Pour into plate. Bake
  til knife inserted in center comes out clean.  40-45 min. sprinkle with 1/2
  c. cheese.  Cool 5 min. 6-8 servings.
  
  Note: 1 lb of fresh asparagus can be used.(about 2 cups cut up)
         FOOD AND WINE CLUB
         Lisa Crawley
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Corn Dog
 Categories: Meats, Sandwiches
      Yield: 6 servings
 
    1/2 c  Yellow corn meal                    6 ea Frankfurters
    1/2 c  Flour                               1 T  Sugar
      1 t  Dry mustard                         1 t  Baking powder
    1/2 t  Salt                              1/2 c  Milk
      1 ea Egg, lightly beaten                 1 T  Melted shortening
      6 ea 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: Konigsberg Meatballs
 Categories: German, Beef, Meats
      Yield: 4 servings
 
      1 x  ---------meatballs----------        1 ea Hard roll
    3/4 c  Water                               1 lb Ground beef; lean
      1 ea Bacon; strip, diced                 4 ea Anchovy fillets; diced
      1 ea Onion; small, chopped               1 ea Egg; large
    1/2 t  Salt                              1/4 t  Pepper; white
      1 x  -----------broth------------        6 c  Water
    1/2 t  Salt                                1 ea Bay leaf
      1 ea Onion; small, peeled, halved        6 ea Peppercorns
      1 x  -----------gravy------------    1 1/2 T  Butter or margarine
  1 1/2 T  Unbleached flour                    1 T  Capers
      1 ea Lemon juice; of 1/2med.lemon      1/2 t  Mustard; prepared
      1 ea Egg yolk; large                   1/4 t  Salt
    1/4 t  Pepper; white                  
 
  Meatballs: Soak the roll in the water for about 10 minutes.  Squeeze it
  dry; place in mixing bowl with the ground beef.  Add the bacon, anchovy
  fillets, onion, egg, salt and pepper.  Mix thoroughly. Prepare broth by
  boiling the water, seasoned with salt, bay leaf, onion, and peppercorns.
  Shape the meat mixture into balls about 2 inches in diameter. Add to the
  boiling broth and simmer over low heat for 20 minutes. Remove meatballs
  with a slotted spoon, set aside, and keep warm. Gravy: To prepare gravy,
  heat butter in a frypan and stir in flour. Cook for 3 minutes, stirring
  constantly.  Slowly blend in 2 cups of reserved broth. Add the drained
  capers, lemon juice, and mustard. Simmer for 5 minutes. Remove a small
  amount of the sauce to blend with the egg yolk. Stir egg yolk back into the
  sauce.  Season with salt and pepper. To Serve: Place reserved meatballs
  into the gravy and reheat if necessary. Serve on a preheated platter.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Stir-Fried Liver
 Categories: Meats, Chinese
      Yield: 4 servings
 
      1 lb Calves liver                        1 x  Small onion
      4 x  Mushrooms                           4 x  Scallions
      1 x  Clove garlic                        1 t  Corn starch
      2 T  Peanut oil                          1 t  Soy sauce
 
  Slice liver thin and mix with corn starch and crushed garlic. Brown quickly
  in hot oil. Add finely-sliced onions and mushrooms. Stir-fry until meat is
  evenly browned, then add chopped scallions and soy sauce. Continue cooking
  with constant stirring for 6 to 9 minutes. A tablespoon of brandy may be
  added to the meat just before frying for that little touch of luxury the
  Chinese lavish on honored guests.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Veal Breast With Herb Stuffing
 Categories: German, Meats, Veal
      Yield: 6 servings
 
      1 x  -------herb stuffing--------        3 ea Bacon; strips
      1 ea Onion; medium                       4 oz Mushroom pieces; (1 can)
    1/4 c  Fresh parsley; chopped              1 T  Dill; fresh, chopped
      1 t  Tarragon leaves; dried              1 t  Basil leaves; dried
    1/2 lb Ground beef; lean                 1/2 c  Bread crumbs; dry
      3 ea Eggs; large                       1/3 c  Sour cream
    1/2 t  Salt                              1/4 t  Pepper
      1 x  ------------veal------------        3 lb Boned veal breast; or
      4 lb Boned leg of veal                 1/2 t  Salt
    1/4 t  Pepper                              1 T  Vegetable oil
      2 c  Beef broth; hot                     2 T  Cornstarch
    1/2 c  Sour cream                     
 
  Stuffing: To prepare stuffing, dice bacon and onion.  Cook bacon in a
  frypan until partially cooked; add onion and cook for 5 minutes. Drain and
  chop mushrooms, add to frypan and cook for another 5 minutes. Remove
  mixture from heat, let cool and transfer to a mixing bowl. Add herbs,
  ground beef, bread crumbs, eggs, and sour cream. Mix thoroughly. Season
  with salt and pepper. Veal: With a sharp knife, cut a pocket in the veal
  breast or leg.  Fill with stuffing; close opening with toothpicks. (Tie
  with string if necessary.) Rub outside with salt and pepper. Heat oil in a
  Dutch oven.  Place meat in the pan and bake in a preheated 350 degree F.
  oven about 1 1/2 hours. Bast occasionally with beef broth. When done, place
  meat on a preheated platter. Pour rest of beef broth into the Dutch oven
  and scrape brown particles from the bottom. Bring pan drippings to a
  simmer. Thoroughly blend cornstarch with sour cream and add to pan
  drippings while stirring cook and stir until thick and bubbly. Slice veal
  breast and serve sauce separately.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Veal Cutlets With Capers
 Categories: German, Veal, Meats
      Yield: 4 servings
 
     24 oz Veal cutlets (4 @ 6oz each)         2 T  Lemon juice
    1/2 t  Salt                              1/8 t  Pepper
    1/2 t  Paprika                             1 T  Vegetable oil
      2 oz Capers; drained(1/2 sm. jar)      1/4 c  White wine; dry
      1 ea Bay leaf                            3 T  Evaporated milk
      1 x  ----------garnish-----------        1 x  Pickled beets; sliced
      4 ea Lettuce leaves                 
 
  Sprinkle cutlets with lemon juice and season with salt, pepper and paprika.
  Heat oil in a frypan and fry cutlets for 3 minutes on the first side. Turn
  cutlets over and add drained capers to pan.  Fry again for 3 minutes;
  remove cutlets and arrange on a preheated platter. Pour wine into pan,
  scraping loose any brown particles from bottom of frypan. Add bay leaf,
  simmer liquid 3 minutes.  Remove bay leaf. Blend in evaporated milk and
  adjust seasonings.  Pour over cutlets. Cut beets into strips and arrange on
  lettuce leaves as a garnish.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Veal Cutlets With Cherry Sauce
 Categories: German, Meats, Veal
      Yield: 4 servings
 
      4 ea Veal cutlets; lean *                1 T  Vegetable oil
    1/2 t  Salt                              1/8 t  Pepper; white
    1/4 c  Red wine                            2 T  Evaporated milk
     16 oz Cherries;tart, canned, drain        1 x  ----------garnish-----------
      1 x  Parsley                        
 
  *  Veal cutlets should weigh about 6 oz each.
  ~--------------------------------------------------------------------- ~-
  ~----Pat cutlets dry with paper towels.  Heat oil in frypan and brown
  cutlets on each side approximately 3 minutes.  Season with salt and pepper.
  Remove cutlets from pan and keep them warm.  Blend wine and evaporated milk
  in a pan and simmer for 3 minutes.  Add cherries; heat through and adjust
  seasonings.  Return cutlets to sauce and reheat, but DO NOT boil. Arrange
  cutlets on preheated platter, pouring cherry sauce around them. Garnish
  with parsley.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Veal Rounds With Vegatables
 Categories: German, Veal, Meats
      Yield: 4 servings
 
    1/2 t  Salt; or to taste                 1/4 t  Pepper; or to taste
    1/4 t  Paprika; or to taste                4 ea Veal fillets; cut 1/4" thick
      4 T  Butter                              4 ea Stewed tomatoes; whole
     12 ea White asparagus spears; *         1/4 lb Mushrooms; fresh, sliced
 
  *  Asparagus Spears should be canned.
  ~--------------------------------------------------------------------- ~-
  ~---- Sprinkle salt, pepper, and paprika over the veal slices. Saute in
  butter until browned.  On each fillet place 1 stewed tomato, 3 spears
  asparagus and a heaping T of mushrooms.  Cook gently.  Pour cooking juices
  over the fillets while cooking.  Cook uncovered until mushrooms are just
  tender. Serve with pureed potatoes and a salad.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Veal Steaks
 Categories: German, Veal, Meats
      Yield: 4 servings
 
      1 lb Veal cutlets; sliced thin         1/2 t  Salt
    1/4 t  Pepper                            3/4 t  Curry powder
      3 T  Vegetable oil                       2 ea Onions; diced
      2 T  Evaporated milk                     2 T  Tomato paste
      1 ea Lemon; juiced                      10 ea Parsley sprigs; chopped
      2 T  Cognac or brandy               
 
  Season veal with salt, pepper and 1/2 t curry powder.  Heat oil; brown veal
  slices on both sides.  Remove meat and reserve.  Add onions; saute until
  softened.  Add evaporated milk and tomato paste. Cook until bubbly. Add
  lemon juice, rest of curry powder, and chopped parsley sprigs. Return veal
  slices to the sauce.  Add the cognac or brandy; heat through. Serve on
  preheated platter.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Veal Steaks With Yogurt
 Categories: German, Veal, Meats
      Yield: 4 servings
 
      1 lb Veal; sliced thin                 1/2 t  Salt
    1/4 t  Pepper                              3 T  Vegetable oil
      4 ea Apples; med. peel and slice       1/2 c  Evaporated milk
      8 oz Yogurt; small container        
 
  Rub veal steaks with salt and pepper.  Heat oil and cook veal slices about
  2 minutes on each side.  Place veal in an ovenproof casserole. Add cored,
  sliced apples.  Blend evaporated milk and yogurt together. Spread over
  apples.  Place in a preheated 325 degree F. oven; cook just until bubbly,
  about 20 to 30 minutes.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Flesh of the Pig ala Bob Greenberg (and secret sauce)
 Categories: Meats, Pork, Sauces, Barbecue
      Yield: 4 servings
 
---------------------------------BASIC RIBS---------------------------------
      3 lb Country Ribs or other               1 c  Cider Vinegar
      2 T  Black Pepper fine ground            2 T  Garlic Salt

----------------------------SAUCE FOR RE-HEATING----------------------------
      1 ea Open Pit small bottle               1 ea Small Bottle A-1 Sauce
    1/4 c  Molasses                            1 ea Supply of Hickory Chips
 
  Regular old supermarket pork. Spare ribs, country ribs, or any other pork
  Not too much fat. Cut off any gross excess, and cut them to EVEN thickness.
  You'll ruin everything if you cook the meat unevenly. You may compensate by
  scoring the meat. In a large baking pan, soak the ribs with cider vinegar,
  after which sprinkle them with garlic salt and finely ground black pepper.
  (Don't use pepper mills, or other peppers.) It doesn't seem to matter how
  long the ribs soak, or how much vinegar is on them. Just make sure it hits
  all sides, you don't have to puncture them. This sweetens the meat. The key
  to the fire is the hickory chips. Keep feeding these amazing little fellows
  to the charcoal. The flavor comes out of these chips and you cannot do
  without them. Make sure the fat and chips don't light up your whole dinner
  and ruin it. Cooking: A moderate hot fire a couple of inches or more from
  the meat, and a grill of reasonable cleanness. As the meat cooks turn it
  often, do not let it burn, do not baste it with anything. Don't cover the
  grill and don't stray too far -- fire is always hiding in the wings. Here
  is the catch -- the trick -- the hard part, is the timing. You may ruin
  some meals before you hit it, but the time to take them off the grill is
  one minute after trichina danger is past. As soon as the meat turns brown
  it's time to eat. You can use the small strips you cut off to judge just
  when things are perfect. Special Purpose Sauce: (don't eat it cold, it's
  awful) 1 bottle Open Pit, One bottle A-1 Sauce, 1/4 C of molasses. Start
  re-heating the sauce until slow boil, dump in the cold pork from the
  fridge. alt. without sauce wrap the meat in foil and heat at 325 oven for
  15-20 minutes. Sauce can be stored and re-used, but remember it will have
  pork fat in it now.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Flavored Salt
 Categories: Preserving, Spices, Meats
      Yield: 10 servings
 
      5 lb Sea salt                            2 t  Whole peppercorns
  4 1/2 T  Brown sugar; firmly packed      1 1/2 t  Juniper berries; dried
      1 ea Bay leaf; dried, crumbled           6 ea Thyme; sprigs of, leavesonly
      8 ea Cloves; whole                  
 
  NOTE:  This is for 25 lb s of any kind of meat. Mix well then crush or
  pound in a mortar and use as Salt in brines or for dry Salting.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Luau Pork Teriyaki
 Categories: Meats, Barbecue
      Yield: 4 servings
 
  1 1/2 lb Pork, lean boneless                 1 c  Pineapple, sliced in syrup
    1/2 c  Teriyaki sauce                    1/4 ea Green onion, finely chopped
    1/2 t  Ground ginger                     1/4 ea Garlic powder
      1 c  Rice, raw                      
 
  Cut Pork into slices about 1/4 inch thick.  Drain pineapple, reserv- ng all
  syrup.  Blend syrup, teriyaki Sauce, Green Onions, Ginger and arlic powder:
  pour over Pork and pineapple.  Cover and refrigerate at east 1 hour.
  Meanwhile, cook rice according to package directions nd prepare grill.
  Remove Pork from marinade and grill about 5 inches rom hot coals for about
  5 minutes on ea ch side or until completely ooked. Pour pineapple and
  remaining marinade into large skillet. ring to a bOil. Remove from heat and
  serve Pork with Sauce and ineapple over rice.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pastramized Beef
 Categories: Meats, Preserving, Spices
      Yield: 4 servings
 
      6 lb Beef brisket                      1/2 c  Salt
      1 t  Saltpeter                           4 T  Black pepper; freshly ground
      2 T  Brown sugar; firmly packed          3 T  Mixed whole pickling spice
      3 t  Ginger; ground                 
 
  Mix the Salt, Saltpeter, spices and Sugar together and then rub into the
  Beef forcing it into the meat. Set into a pan, cover closely, and put into
  the refrigerator or a very cool place.  Turn every few days for 3 weeks,
  then smoke over a barbecue pit or in a smokehouse -- over very low heat for
  4 hours.  It will keep well for some time in a cool place. To prepare,
  cover with cold Water and cook until tender. The length of cooking time
  depends on how long it was smoked.  A large goose may be also treated this
  way to make a delicious treat.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pickled Meats
 Categories: Meats, Preserving, Spices
      Yield: 4 servings
 
      4 lb Beef tongue or pork                 2 T  Salt
      3 t  Mixed whole pickling spices         1 T  Brown sugar; firmly packed
      3 ea Cloves garlic;finely minced         1 t  Saltpeter
 
   Mix the Salt, spices, Sugar and Garlic together.  Rub into the meat
  thoroughly.  Set into a pan, cover well and put into the refrigerator
  turning once a week or more.  To cook, put into cold Water and bring to a
  bOil.  Discard the first Water and cover the meat again with more cold
  Water, bring to a bOil and reduce the heat simmering gently until tender.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pickled Or Corned Beef Or Venison
 Categories: Meats, Preserving, Spices
      Yield: 10 servings
 
      3 lb Salt                              1/2 t  Saltpeter
    1/2 c  Molasses or brown sugar           1/2 t  Baking soda
      2 ga Water                          
 
  It is best to cut the meat into 4-6 lb  pieces.  Have a barrel ready and
  spread a layer of Salt on the bottom. Rub ea ch piece of the meat with a
  mixture of Salt and Pepper and pack down in layers, covering ea ch with a
  layer of Salt.  The top layer should be of Salt.  Let stand overnight. In
  the morning pour on the brine made by mixing all of the ingredi- ents
  together, using 1 recipe for ea ch 25 lb s of meat. (Dissolve the
  ingredients in the 2 gallons of Water stirring until the Salt is dissolved.
  Test with an Egg; if it floats, fine, if not, add more Salt.) Pour over the
  packed Salted meat and if necessary pour on more Water to cover the meat.
  Invert a dish over it and put a heavy weight on it, to be sure that the
  meat will not float. It may be used in 2-3 weeks. For 100 lb s of meat
  double all of the ingredients.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Potted Tongue
 Categories: Meats, Preserving, Spices
      Yield: 8 servings
 
      1 lb Smoked tongue; cooked             3/4 c  Butter; melted
    1/2 t  Nutmeg; grated                    1/4 t  Cloves; ground
    1/8 t  Sage; dried                       1/4 t  Parsley; minced
      1 x  Salt & pepper; to taste             1 x  Clarified butter or lard
 
  Dice the tongue and put it through the grinder twice.  Combine the Butter
  with the spices and herbs and blend into the meat, blending very well. Pack
  tightly into small crocks or jars and seal ea ch one with a thin layer of
  clarified Butter or melted lard.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Italian Sirloin Stew
 Categories: Meats, Beef
      Yield: 4 servings
 
-----------------------------BARB DAY - GWHP32A-----------------------------
      1 lb Sirloin steak; cut 1" thick,      1/8 ts Red pepper; ground
           - boneless                     14 1/2 oz Tomatoes; canned, with juice
      1 lg Garlic clove; crushed               1 c  Beef broth
      2 tb Olive oil; divided                  2 md Zucchini; cut in 1/4" slices
      2 md Onions; cut in 1/4" slices               Parmesean cheese; grated
      1 ts Basil; dried                             - optional
 
    Preparation time:  30 minutes Cut steak into 1/4" thick strips; cut each
  strip into 1" pieces. Combine garlic with 1 tb. oil; sdtir into beef and
  reserve.
    Saute onion in remaining oil in a large saucepan for 3 minutes. Sprinkle
  with basil and pepper; cook and stir 1 minute. Add tomatoes, beef broth and
  zucchini. Bring to a boil; cover reduce heat and simmer 15 minutes.
    Meanwhile heat large nonstick skillet over medium high heat. Cook and
  stir the beef 1 to 2 minutes; add to sauce. Stir 2 ts. cornstarch dissolved
  in 2 tb. water into stew and cook until slightly thickened, about 2
  minutes.  Sprinkle with grated cheese, if desired.
    Serving suggestion: Toasted garlic bread
  
    Source: Beef Industry Council
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: ALL-AMERICAN MEATLOAF *BTMF00B*
 Categories: Meats
      Yield: 12 servings
 
      2 lb Grd chuck or sirloin                1 ts Salt
    3/4 c  Oatmeal                           1/4 ts Pepper
      1 x  Onion                             1/2 c  Catsup
    1/2 c  Catsup                              1 tb Horseradish
    1/4 c  Milk                                3 tb B. sugar
      2 x  Eggs                                2 ts Mustard(prepared)
      1 tb Horseradish                    
 
  Combine first 9 ingredients; shape into two 7 1/2x4" loaves. Place on a
  lightly greased rack of a broiler pan; bake at 350 deg for 40 min. Combine
  1/2 c catsup, 1 T horseradish & remaining ingredients; spoon over meatloaf
  & bake an additional 5 min. Yields 2 loaves. NOTE May freeze the second
  loaf.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: COMPANY HAM SAUCE
 Categories: Sauces, American, Southern, Meats
      Yield: 10 servings
 
           Pan juices from baked ham           1 tb Sherry
    1/2 c  Beef broth                          1 tb Cornstarch
      2 tb Brown sugar                         1 ts Dijon mustard
      2 tb Currant jelly                     1/4 c  Currants or raisins
 
  Serve with any ham to make it a special dish.  Pour pan juices from baked
  ham through wire strainer, including onions and apples. Press on solids to
  extract as much juice as possible.  Degrease strained juices. Add broth,
  sugar, and jelly to pan juices and heat to a boil in a saucepan. Mix
  cornstarch with mustard and sherry. Wisk rapidly into simmering sauce and
  stir for several minutes until blended and slightly thickened. Add currants
  or raisins and simmer 10-15 minutes before serving.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: FILETE ALBANIL
 Categories: Mexican, Meats
      Yield: 4 servings
 
      5    Mulato peppers                           1/4 in. thick
      3    Tomatoes, coarsely chopped        1/2 lb Fresh mushrooms, sliced
      2    Cl Garlic                         1/2 c  Red wine
      1 ts Oregano                             1 tb Chopped parsley
    1/2 ts White pepper                        2 tb Butter, melted
  1 1/2 lb Beef tenderloin, sliced             1 ts Olive oil
 
  SOURCE: JAVIERS, COLE AVENUE, DALLAS.  WINE: CHATEAUNEUF-DU-PAPE;
  JABOULET-VERCHERRE.  1.  Remove the stem and core from the peppers. Split
  open and remove the veins and seeds. Wash in cold running water. 2. Chop
  the peppers.  Soak in hot water for 20 minutes. 3. Combine the peppers,
  soaking water, tomatoes, garlic, oregano, and white pepper in an electric
  blender and puree.  4.  Simmer the tenderloin, mushrooms, pepper puree,
  wine, and parsley in the butter and oil for 20 minutes. NOTE: The seeds of
  peppers provide the fire. You may prefer to leave a few in.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: FRIED SPARE RIBS WITH HONEY
 Categories: Chinese, Meats
      Yield: 4 servings
 
  1 1/4 lb Pork ribs, trimmed                  5 tb Soy sauce
    3/4 c  Sugar                               3 tb Sherry
    1/2 c  Vinegar                             4 c  Cooking oil
 
  1.  Cut the ribs between the bones into single pieces. Heat the sugar,
  vinegar, soy sauce, and sherry to a boil. Pour over the ribs and marinate
  for at least one hour. 2. Heat the oil in a large wok. Add the ribs and fry
  for 5 minutes or until golden brown. Turn off heat and allow to continue
  cooking an additional 4 minutes. Remove, drain, and serve. The sweet sauce,
  what we call honey, is our special touch. The ribs, if prepared perfectly,
  will be crisp on the outside, sweet and tender on the inside.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: CHIMICHANGAS SUPREME PART 1
 Categories: Mexican, Meats
      Yield: 4 servings
 
      1 lb Lean beef                         1/2    Bell pepper, chopped
      1 ts Salt                            1 1/2 ts Flour
    1/4 ts Pepper                            1/2 c  Canned whole green
    1/4 ts Garlic powder                            Chiles
      4    Tomatoes                            4 fl Tortillas
  1 1/2 ts Shortening                               Oil for deep frying
    1/2    Onion, chopped                           Red chile sauce (see index)
 
  SOURCE: LOS OLIVOS, PHOENIX, TEMPE.  BEVERAGE: BRISA LIGHT OR DARK. 1. Cut
  the beef into 4 pieces.  Place in a 5 to 6-quart pan and add water to
  cover.  Bring to a boil; skim the foam from the surface. Add the salt,
  pepper, and garlic.  Simmer until tender, approximately 1-1/2 to 2 hours.
  2.  Drain the beef, reserving 1/2 cup of the broth. When the meat is cool,
  shred.  Chop 2 of the tomatoes.  3.  Melt the shortening in a pan over
  medium heat.  Add the onion and bell pep- per and saute until tender. Add
  the flour, whisking until no lumps remain, and cook 2 minutes. Add the
  shredded beef, reserved broth, chopped tomatoes, and whole chiles. Simmer
  15 minutes. 4. Place about 1/2 cup of the meat mixture in a line down the
  center of each tortilla. Fold both ends over 1 inch to 2 inch; fold one
  side over the other and roll up in a neat package. Secure with a toothpick.
  5. Deep fry in very hot oil (400F) until (See Part 2 for more)
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: CHIMICHANGAS SUPREME PART 2
 Categories: Mexican, Meats
      Yield: 4 servings
 
           (cont. from part 1)               1/4 c  Chopped green onions
      1 c  Shredded wisconsin                  1 tb Whipping cream
           Cheddar cheese                           Guacamole (see index)
      1 c  Sour cream                          2 c  Shredded lettuce
      4    Black olives                        4    Black olives
 
  SOURCE: LOS OLIVOS, PHOENIX, TEMPE.  BEVERAGE: BRISA LIGHT OR DARK. Crisp
  and well browned.  Drain on paper toweling. 6. Preheat the broiler. Place
  the chimichangas on an ovenproof platter or in a baking pan. Spoon Red
  Chile Sauce over liberally.  Sprinkle with grated cheese and green onion.
  Place under broiler until the cheese melts. 7. Combine the sour cream and
  whipping cream.  Slice the remaining 2 tomatoes. Top the chimichangas with
  the sour cream mixture and Guacamole. Garnish with shredded lettuce, sliced
  tomato, and olives.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: CHIPPED BEEF DIP
 Categories: Dips, Creole, Chachie's, Meats, Appetizers
      Yield: 8 servings
 
      8 oz Cream cheese (room-                 1 tb Green bell pepper
           Temperature)                             (finely chopped)
      2 tb Milk                              1/8 ts Black pepper
      1    Jars (2-1/2 oz) chipped           1/2 c  Sour cream
           Beef (finely chipped)             1/4 c  Pecans (finely chopped)
      2 tb Onions (minced)                     1 lb Chips or crackers
 
  Quick and easy.  Serve with chicken fricassee and rice. Preheat oven 350F.
  In a large bowl, blend cream cheese and milk. Stir in chipped beef, onion,
  green pepper, pepper and sour cream. Mix well. Pour into a small baking
  dish and sprinkle pecans on top.  Bake, uncovered, for 20 minutes in a 350F
  oven.  Serve hot with chips or crackers.
 
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---------- 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: Ghirardelli, 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: 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.
 
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---------- 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.
 
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---------- 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.
 
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---------- 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.)
 
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---------- 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.
 
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---------- 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.
 
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---------- 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.
 
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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
 
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---------- 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: 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: 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: 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: Sambai-zu  (Rice-Vinegar and Soy Dipping Sauce)
 Categories: Japanese, Sauces
      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: Japanese, Sauces
      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: Chirizu (Spicy Dipping Sauce for Sashimi)
 Categories: Japanese, Sauces
      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: Japanese, Sauces
      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: Japanese, Sauces
      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: 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.)
 
-----
 
---------- 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.
 
-----
 
---------- 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.
 
-----
 
---------- 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.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Barbecue Sauce Prudhomme
 Categories: Cajun, Sauces
      Yield: 5 servings
 
-------------------------------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

------------------------------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 sauce
      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: Barbecue Sauce 1
 Categories: Cajun, Sauces
      Yield: 1 servings
 
      3 c  Onions, chopped                   1/4 c  Honey
      1 T  Garlic, chopped                     2 T  Lemon juice
      1 c  Sweet pepper, chopped               1 T  Salt
    1/2 c  Parsley, dried                      3 T  Lea & perrins
      1 c  Dry white wine                    1/2 t  Mint, dried
      3 T  Vinegar                             1 T  Liquid smoke
      2 c  Ketchup                           1/2 T  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: Bernaise Sauce
 Categories: Sauces
      Yield: 6 servings
 
      2 T  White wine vinegar                1/4 c  Dry white whine or vermouth
      2 T  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: Butter ginger sauce for pasta
 Categories: Sauces
      Yield: 4 servings
 
    1/2 c  Butter                              3 T  Grated fresh giner
      4 ea Garlic cloves finely chopped      1/2 t  Hot red pepper flakes
      1 t  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: Chicken Marinade
 Categories: Sauces
      Yield: 5 servings
 
      1 t  Fine sliced fresh ginger            2 ea Cloves garlic
    1/4 c  Lemon juice                         2 T  Brown sugar
    1/4 c  Olive oil                         1/4 c  Soy sauce
      1 ea Green onion, chopped           
 
  Combine marinade ingredients.  Place in glass bowl or dish that will hold
  chicken in single layer.  Add chicken; let marinate a minimum of 4 hours,
  turning occasionally.  May be left in fridge, covered overnight. Remove
  chicken from marinade.  Grill chicken on barbecue, basting with marinade at
  intervals, or bake 30 to 45 minutes in 350 F degree oven or until cooked
  through.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chinese Barbeque Sauce
 Categories: Chinese, Sauces, Barbecue
      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: 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: FRESH TOMATO SAUCE
 Categories: Sauces
      Yield: 1 servings
 
     10 c  Tomatoes                            1 T  Sugar
      1 t  White pepper                        1 t  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: 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 T  Lemon juice                         3 T  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: Ginger Lime Dip
 Categories: Dips, Sauces
      Yield: 1 servings
 
    1/2 c  Mayonnaise                        1/2 c  Sour cream
      2 t  Grated lime peel                    1 T  Lime juice
      1 T  Honey                             1/2 t  Ground ginger
 
  Stir all ingredients until well mixed.  Cover; chill.  Serve with fruit.
  Makes 1 cup.
 
-----
 
---------- 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 t  Ginger
    1/2 t  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: 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: Mango Salsa
 Categories: Sauces
      Yield: 4 servings
 
      1 ea Mango                               1 ea Jalapeno peppr
      2 T  Fresh corriander                    1 ea Juice of 1 lemon
      1 t  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: 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: Onion Dip, Lo Cal
 Categories: Relishes, Sauces
      Yield: 1 servings
 
      1 c  Cottage cheese, lo fat              1 T  Lemon juice
    1/2 c  Plain yogurt, low fat             1/4 c  Green onion, chopped
      1 t  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: 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: QUICK TOMATO SAUCE
 Categories: Sauces
      Yield: 1 servings
 
    1/2 c  Chopped onion                     1/2 c  Chicken bouillon
      3 c  Chopped tomatoes                    1 t  Apple juice concentrate
    1/2 t  Oregano                           1/2 t  Thyme
    1/2 t  Basil                               1 t  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, Chicken, Poultry
      Yield: 1 servings
 
      4 T  Butter                            1/4 c  Flour
    1/2 t  Salt                              1/4 t  Pepper
  1 1/2 c  Milk                              3/4 c  Light cream
    1/4 c  Finely chopped green pepper         2 ea Pimientos, chopped
    1/2 c  Sliced fresh mushrooms              2 ea Egg yolks
      2 T  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 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.
 
-----
 
---------- 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 T  Fresh coriander leaves
      1 T  Hot chilli sauce                    2 t  Cumin seeds
    1/4 t  Turmeric                            1 T  Water
    1/3 c  Oil                                 1 t  Dried shrimp paste
      2 c  Coconut milk                        1 T  Brown sugar
    1/4 t  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: Steak Marinade
 Categories: Sauces
      Yield: 1 servings
 
      2 T  Lemon juice                         3 t  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: Tarragon Sauce
 Categories: Sauces, Londontowne
      Yield: 1 servings
 
    1/4 lb Butter                              1 t  Fresh lemon juice
      1 T  Tarragon vinegar                    1 t  White wine
 
  Combine ingredients, heat, and serve over crabcakes (see separate recipe).
  Chopped parsley and chives may be added if desired. Mrs. Jack Beasley
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Mushroom-Onion Topper
 Categories: Relishes, Vegetables, Sauces, Topping
      Yield: 6 servings
 
      1 T  Margarine Or Butter                 1 ea Onion; Thinly Sliced
      4 oz Mushrooms; 1 can, *               1/2 t  Worcestershire Sauce
    1/8 t  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.
 
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---------- 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 T  Parsley; Snipped
      2 T  Mustard; Prepared                 1/4 t  Onion Salt
 
  Mix all ingredients together.  Spoon onto hot patties.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Zippy Tomato Sauce
 Categories: Sauces, Toppings, Vegetables
      Yield: 8 servings
 
      2 T  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 t  Worcestershire Sauce
    1/4 t  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: 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"
 
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---------- 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: GOLDEN TOFFEE SAUCE****FJVS25A
 Categories: Medieval, Holidays, Xmas, 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
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: FIVE-ALARM SALSA
 Categories: Sauces, Tex-mex
      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, American
      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: Almond Red Sauce
 Categories: Sauces, Vegetables, Mexican, Garlic
      Yield: 4 servings
 
    1/2 c  Slivered Almonds, Toasted           8 oz Tomato Sauce
      1 c  Onion, Finely Chopped               2 ts Paprika
      1    Clove Garlic, Crushed               1 ts Red Chiles, Ground
      2 tb Vegetable Oil                     1/4 ts Red Pepper, Ground
 
  Place almonds in food processor workbowl fitted with steel blade or in a
  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 and reduce
  heat.  Simmer for 1 minute, stirring constantly. Stir in almonds. Serve
  hot.  Makes about 1-3/4 cups.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Ancho Sauce
 Categories: Sauces, Hot, Spicy, 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: Apricot Basting Sauce
 Categories: Sauces, Mexican, Syd's book
      Yield: 2 servings
 
    1/2 c  Apricot Jam                         1 tb Honey
    1/4 c  Apricots, Dried, Fine Chop          1 ts Worcestershire Sauce
    1/4 c  Dry White Wine                 
 
  Heat all ingredients over low heat, stirring occasionally, until jam is
  melted.  Makes about 1 cup of sauce.  From: Syd's Cookbook.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Basic Green Sauce
 Categories: Sauces, Vegetables, Mexican, Garlic
      Yield: 8 servings
 
      1 c  Onions, Chopped                     2    Cloves Garlic, Crushed
    1/2 c  Vegetable Oil                       1 tb 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 Diced Green Chiles             
 
  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: Basic Red Sauce
 Categories: Sauces, Mexican
      Yield: 4 servings
 
      8    Ancho Chilies                       8 oz Tomato Sauce; 1 cn
  3 1/2 c  Warm Water                          1 tb Oregano Leaves; Dried
    1/2 c  Onion; Chopped                      1 tb Cumin Seed
      2    Garlic; Cloves, chopped             1 ts 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 work bowl 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.
 
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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: Casera Sauce
 Categories: Sauces, Mexican
      Yield: 4 servings
 
  1 1/2 c  Tomatoes, Finely Chopped            1 tb Cilantro, Fresh,Snipped Fine
    1/2 c  Onion, Chopped                      1 tb Lemon Juice
      1    Clove Garlic, Finely Chopped      1/2 ts Oregano Leaves, Dried
      1    Jalapeno Chile, Canned *        1 1/2 ts Vegetable Oil
    1/2 ts 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: Chicken Acapulco with Creamy Shrimp Sauce
 Categories: Mexican, Seafood, Chicken, Sauces
      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, Condiments
      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 Pablano with Verde Sauce
 Categories: Chicken, Mexican, Sauces, Syd's book
      Yield: 2 servings
 
      1    Chicken, Boiled And Shredded       16 oz Grated Mozzarella *
      8    Fresh Ortega Chiles                 2 c  Verde Sauce

--------------------------------VERDE SAUCE--------------------------------
      4 oz Fresh Tomatillos                  1/2 ts Sugar
      7    Yellow Chiles **                    1 ts Garlic Powder
      1    Chopped Onion                            Water, 1/2 To 1 Cup
    1/2 ts Salt                           
 
  * Use any low fat cheese, Mozzarella Monterey Jack or cheddar. ** Let the
  number of hot chiles depend on the hotness of the chile.
  ~--------------------------------------------------------------------- ~--
  Verde Sauce: Boil tomatillos for approximately 15-20 minutes. Drain. Cool
  with cold water.  Peel outer brown skin off.  In a blender, blend all
  ingredients until smooth.  Set aside until needed.
  ~--------------------------------------------------------------------- ~--
  Preheat oven to 350øF.  In a large pot, boil whole chicken with salt,
  pepper, 1 ts oregano and 1 whole bay leaf for 40 - 45 minutes until chicken
  falls off bone.  Remove skin.  Cool.  Shred chicken. Blanch chiles in
  boiling water.  Peel off outside skin.  Let cool. Slit chiles open
  lengthwise.  Stuff each chile with 3-4 ounces of chicken and 2 ounces
  cheese.  Lay chiles in a 9" X 13" baking dish. Cover chiles with verde
  sauce.  Sprinkle with grated cheese.  Heat in oven for 20 minutes. Serve
  with rice and beans if desired.  From: Syd's Cookbook.
 
-----
 
---------- 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
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chiles in Walnut Sauce
 Categories: Mexican, Ground beef, 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.
 
-----
 
---------- 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: Chipotle Mayonnaise
 Categories: Sauces, Mexican
      Yield: 4 servings
 
    1/2 c  Mayonnaise                        1/8 ts Oregano Leaves, Dried
    1/2 c  Dairy Sour Cream                    2    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: Chipotle Sauce
 Categories: Sauces, Mexican
      Yield: 8 servings
 
      2    Chipotle Chiles *                 1/4 c  Carrot, Finely Chopped
      2    Bacon, Slices, Finely Cut Up      1/4 c  Celery, Finely Chopped
    1/4 c  Onion, Finely Chopped             1/4 c  Fresh Cilantro, Snipped
      3 c  Tomatoes, Finely Chopped          1/2 ts Salt
      1 c  Beef Broth                        1/4 ts 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: Corn Salsa
 Categories: Condiments, Vegetables, Sauces, Mexican
      Yield: 4 servings
 
     16 oz Corn, Canned, Drained             1/4 c  Green Onions W/Tops, Sliced
      4 oz Green Chilies, Canned, Drain        2 tb White Wine Vinegar
      1    Jalapeno Chile *                    1 tb Vegetable Oil
    1/4 c  Green Bell Pepper, Chopped        1/4 ts 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: Cucumber Salsa
 Categories: Condiments, Vegetables, Sauces, Mexican
      Yield: 6 servings
 
      1 c  Dairy Sour Cream                    1 ts Cumin, Ground
      1 c  Yogurt, Plain                     1/2 ts Salt
    1/4 c  Parsley, Snipped                    2 md Cucumbers *
    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: Enchilada Sauce
 Categories: Sauces, Spicy, Hot, 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, Hot, Appetizers, Sauces, Condiments
      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.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Fresh Tomato Salsa
 Categories: Condiments, Vegetables, Sauces, Mexican
      Yield: 6 servings
 
      3 md Tomatoes *                          2 tb Cilantro, Fresh, Snipped
    1/2 c  Green Onions W/Tops, Sliced         1 tb Jalapeno Chile, Finely Chop
    1/2 c  Green Bell Pepper, Chopped          1 ts Garlic, Finely Chopped
      2 tb Lime Juice, Or To Taste           1/2 ts 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: 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.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Great Chiles
 Categories: Sauces, Hot, 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: 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: Hot Chile Sauce
 Categories: Sauces, Hot, Mexican
      Yield: 1 servings
 
      2 c  Water                               1 ts Dry Mustard
           Chilies *                           1    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: Jalapeno Cream Sauce
 Categories: Sauces, Mexican
      Yield: 4 servings
 
      1    Jalapeno Peppers *                1/8 ts Salt
      1    Clove Garlic, Finely Chopped        1 ds Pepper
      2 ts 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 lg Egg Yolks                         1/2 c  Butter, NOT Margarine
      1 tb Lime Juice                        1/2 ts 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: 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: Picante Sauce
 Categories: Mexican, Sauces, Hot
      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, Spicy, Hot, Condiments
      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: Pumpkin Seed Sauce
 Categories: Sauces, Vegetables, Mexican
      Yield: 6 servings
 
      1 c  Pumpkin Seeds, Shelled              2 tb Green Chiles, Chopped,Canned
    1/4 c  Onion, Chopped                     14 oz Chicken Broth, Canned
      1    Bread, White, Slice *             1/2 c  Whipping Cream
      1    Clove Garlic, Crushed                 ds Salt
      2 tb 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: 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: Red Pepper Sour Cream Sauce
 Categories: Sauces, Vegetables, Mexican
      Yield: 8 servings
 
      3    Red Bell Peppers *                1/2 c  Dairy Sour Cream
      1    Red Jalapeno Pepper *               1 ts 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: 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: Roasted Tomato Sauce
 Categories: Sauces, Mexican
      Yield: 6 servings
 
    1/2 c  Onion, Chopped, 1 Medium            1 tb Basil Leaves, Fresh, Snipped
    1/4 c  Carrot, Finely Chopped              2 ts Sugar
      1 tb Vegetable Oil                     1/4 ts Salt
      2 lb Tomatoes, Roasted & Peeled        1/4 ts 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 work bowl 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: 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, Spicy, Hot, Condiments
      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
 Categories: Mexican, Sauces, Condiments
      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.
 
-----
 
---------- 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, Barbecue, 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, Diabetic, Vegetarian, Mexican, Condiments
      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, Condiments
      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.
 
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---------- 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
 
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---------- 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.
 
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---------- 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    Serrano Chiles, Canned *
    1/4 ts 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.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Turkey in Jalapeno Cream Sauce
 Categories: Mexican, Sauces, Poultry
      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.
 
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---------- 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: Ground beef, 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.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Black Bean Pesto
 Categories: Condiment, Beans, 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: Condiment, Gifts, 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: Date Nut Bars
 Categories: Cookies, Desserts
      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, Desserts
      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.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Black Forest Cheese Cupcakes
 Categories: Cookies, Cakes, Desserts
      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.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Mexican Wedding Cakes
 Categories: Cookies, Cakes, Desserts
      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.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Peanut Butterscotch Squares
 Categories: Cookies, Candies, Desserts
      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 350øF 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: Pina Colada Squares
 Categories: Candies, Cookies, Desserts
      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, Desserts
      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.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: BEST OATMEAL COOKIES
 Categories: Cookies, Desserts
      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 t  Baking soda
      1 t  Ground cinnamon                   1/4 t  Ground nutmeg
  1 1/2 c  Oats, uncooked                      1 c  Raisins
      1 t  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.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: CARROT-OATMEAL COOKIES
 Categories: Cookies, Desserts
      Yield: 48 servings
 
    1/2 c  All purpose flour                 1/2 c  Whole wheat flour
    1/4 c  Nonfat dry milk powder              1 t  Baking powder
    1/4 t  Baking soda                       1/2 t  Salt
    1/4 t  Ground nutmeg                     1/4 t  Ground cinnamon
    1/4 c  Solid shortening                  1/3 c  Brown sugar
    1/2 c  Molasses                            1 ea Egg
      1 c  Shredded carrots                    1 t  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.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Easy Shortbread
 Categories: Cookies, Desserts
      Yield: 48 servings
 
      1 c  Sugar                               1 lb Butter
  3 1/2 c  Flour, all purpose                  1 c  Rice flour
      2 T  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.)
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Phipps Famous Shortbread
 Categories: Cookies, Desserts
      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.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Shortbread
 Categories: Cookies, Desserts
      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: O'Henry Bars II
 Categories: Bar cookies, Desserts
      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.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Vacuum Cleaner Bars
 Categories: Bar cookies, Box cakes, Nuts, Desserts
      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.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Baby Ruth Cookies
 Categories: Cookies, Desserts
      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.
 
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