MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Baked Cheddar Toast
 Categories: Breads, Cheese, Eggs, Main dish
      Yield: 6 servings
 
   1.00 c  Heavy Or Whipping Cream          1.00 c  Cheddar Cheese; Md, Shredded
   0.50 ts Nutmeg                           0.25 ts White Pepper
   4.00    Eggs; Lg, Well Beaten           12.00    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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: French Toast Cheddar Sandwiches
 Categories: Breads, Cheese, Eggs, Main dish, Sandwiches
      Yield: 4 servings
 
   2.00    Eggs; Lg                         0.33 c  Milk Or Light Cream
   0.50 ts Salt                             8.00    White Bread; Slices
           Mustard; Prepared                4.00    Cheddar Cheese; Thick,Slices
   3.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Stuffed Rolls
 Categories: Breads, Cheese, Main dish, Sandwiches, Vegetables
      Yield: 6 servings
 
  16.00 oz Cheddar; Sharp, Shredded         8.00 oz Green Olives; Stuffed, *
   2.00    Green Bell Peppers; Md          12.00    French Rolls; Large
   6.00 oz Tomato Sauce; *                  1.00    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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Poppin' Fresh Barbe Cups
 Categories: Breads, Cheese, Main dish, Meats, Sandwiches
      Yield: 6 servings
 
   0.75 lb Ground Beef; Lean                1.00 tb Onion; Minced
   2.00 tb Brown Sugar                     12.00    Biscuits; *
   0.50 c  Barbecue Sauce; **               0.75 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Cheddar Crackers
 Categories: Breads, Crackers, Cheese
      Yield: 6 servings
 
   0.50 c  Butter Or Margarine              1.50 c  Unbleached Flour; Sifted
   0.50 ts Salt                             1.00 ts Baking Powder
   1.00 ds Cayenne Pepper                   2.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Cheddar-Olive Bread
 Categories: Breads, Cheese, Vegetables
      Yield: 6 servings
 
   3.00 c  Cheddar; Sharp, Grated           3.00 oz Pimento-StuffedOlives;Sliced
   1.00 c  Mayonnaise                       1.00    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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chili-Cheese Bread
 Categories: Breads, Vegetables
      Yield: 6 servings
 
   3.00 c  Monterey Jack Cheese; Grated     4.00 oz Chiles; Chopped, *
   1.00 c  Mayonnaise                       1.00    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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Cheddar Fans
 Categories: Breads, Cheese, Quickbreads
      Yield: 4 servings
 
   5.00 oz Cheddar; Sharp, Grated           2.00 c  Unbleached Flour; Sifted
   1.00 tb Baking Powder                    1.00 ts Salt
   0.50 c  Butter Or Shortening             0.50 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Little Cheddar Biscuits
 Categories: Breads, Cheese, Quickbreads
      Yield: 8 servings
 
   2.00 c  Unbleached Flour                 1.00 ts Mustard; Dry
   1.00 ts Paprika                          0.25 ts Baking Powder
   1.00 c  Butter; Room Temperature        10.00 oz Cheddar; Sharp, Grated
   1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Cheddar Biscuits
 Categories: Breads, Cheese, Quickbreads
      Yield: 8 servings
 
   2.00 c  Unbleached Flour; Sifted         4.00 ts Baking Powder
   0.50 ts Salt                             1.00 c  Cheddar; Sharp, Grated
   0.25 c  Butter                           0.67 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Cheddar Pinwheels
 Categories: Breads, Cheese, Quickbreads
      Yield: 6 servings
 
   2.00 c  Unbleached Flour; Sifted         0.50 ts Salt
   1.00 tb Baking Powder                    0.25 c  Butter
   0.67 c  Milk                             1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Cheddar Bread Ring
 Categories: Cheese, Breads, Yeast bread
      Yield: 4 servings
 
   2.75 c  Bread Flour                      2.00 tb Sugar; Granulated
   1.00 pk Active Dry Yeast; OR             1.00 tb Active Dry Yeast; Bulk
   0.75 ts Salt                             1.00 c  Milk
   2.00 tb Butter                           1.50 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Golden Spoon Bread
 Categories: Breads, Cheese, Quickbreads
      Yield: 6 servings
 
  10.00 oz Cheddar; Sharp, Grated           2.00 c  Milk
   4.00    Egg Yolks; Lg                    1.00 c  Corn Meal; Yellow
   0.25 c  Butter                           1.00 ts Sugar
   0.50 ts Salt                             4.00    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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Cheddar Dumplings
 Categories: Breads, Cheese, Main dish, Quickbreads
      Yield: 4 servings
 
  16.00 oz Cheddar; Md, Shredded            2.00    Eggs; Lg
   1.00 c  Unbleached Flour                 1.00 ts Salt
   3.00 qt Boiling Water                    0.50 c  Butter
   0.50 pt Sour Cream                    

MMMMM-------------------------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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Golden Cheddar Corn Bread
 Categories: Breads, Cheese, Side dishes, Quickbreads
      Yield: 6 servings
 
   1.00 c  Corn Meal; White If Poss.        1.00 c  Unbleached Flour
   1.00 tb Baking Powder                    1.50 ts Salt
  10.00 oz Cheddar; Sharp, Shredded         1.00 c  Milk
   0.25 c  Butter, Melted                   1.00    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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Apple-Cheddar Muffins
 Categories: Breads, Cheese, Fruits, Quickbreads
      Yield: 4 servings
 
   0.50 c  Shortening                       0.50 c  Sugar; Granulated
   2.00    Eggs; Lg                         1.50 c  Unbleached Flour
   1.00 ts Baking Soda                      1.00 ts Baking Powder
   0.50 ts Salt                             0.75 c  Oats; Quick Cooking
   1.00 c  Apples; Finely Chopped           0.67 c  Cheddar; Sharp Coarse Grate
   0.50 c  Pecans; Chopped                  0.75 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Quick Cheddar Bread
 Categories: Breads, Cheese, Quickbreads
      Yield: 4 servings
 
   3.75 c  Unbleached Flour                 5.00 ts Baking Powder
   0.50 ts Salt                             0.33 c  Butter
   2.50 c  Cheddar; Sharp                   1.50 c  Milk
   2.00    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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Cheesy Corn Bread
 Categories: Breads, Cheese, Quickbreads
      Yield: 6 servings
 
   1.00 c  Unbleached Flour                 1.00 c  Corn Meal; White Or Yellow
   2.00 tb Sugar                            1.00 tb Baking Powder
   1.00 ts Salt                             0.25 ts Mustard; Dry
   2.00 c  Cheddar; Sharp, Shredded         1.00    Egg; Lg, Slightly Beaten
   1.00 c  Milk                             0.25 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Cheddar Squares
 Categories: Breads, Cheese, Quickbreads, Vegetables
      Yield: 6 servings
 
   2.00 c  Unbleached Flour                 1.00 tb Baking Powder
   1.00 ts Salt                             0.33 c  Butter
   1.00 c  Cheddar; Sharp, Shredded         0.50 c  Onion; Chopped
   2.00 tb Pimento; Chopped                 0.67 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Cheddar Date Nut Loaf
 Categories: Breads, Cheese, Fruits, Quickbreads
      Yield: 4 servings
 
   8.00 oz Dates; Finely Chopped            2.00 tb Butter
   0.75 c  Water; Boiling                   1.75 c  Unbleached Flour; Sifted
   0.25 ts Salt                             1.00 ts Baking Soda
   0.50 c  Sugar; Granulated                1.00    Egg; Lg, Well Beaten
   4.00 oz Cheddar Md, Shredded             1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: No-Knead Cheddar Rolls
 Categories: Breads, Cheese, Yeast bread
      Yield: 8 servings
 
   1.50 c  Unbleached Flour; Unsifted       1.00 pk Active Dry Yeast; OR
   1.00 tb Active Dry Yeast; Bulk           3.00 tb Sugar
   1.00 ts Salt                             0.75 c  Milk
   0.50 c  Water                            3.00 tb Butter
   1.00 c  Unbleached Flour; Unsifted       1.00 c  Cheddar; Sharp, Grated
   0.25 c  Butter                           1.00    Egg Yolk; Lg
   1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Panhandle Cornbread
 Categories: Breads, Cheese, Quickbreads, Vegetables
      Yield: 4 servings
 
   1.00 c  Corn Meal; Yellow                1.00 tb Baking Powder
   1.00 c  Cheddar; Sharp, Shredded         2.00    Eggs; Lg, Beaten
   0.50 c  Vegetable Oil                    1.00 c  Dairy Sour Cream
   8.00 oz Corn; Cream Style, 1 Cn          4.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Hearthside Cheddar Bread
 Categories: Breads, Cheese, Fruits, Quickbreads
      Yield: 4 servings
 
   2.50 c  Unbleached Flour                 0.50 c  Sugar
   2.00 ts Baking Powder                    1.00 ts Salt
   0.50 ts Cinnamon; Ground                 0.75 c  Milk
   0.25 c  Vegetable Oil                    2.00    Eggs; Lg
   1.50 c  Apples; Cooking, *               2.00 c  Cheddar; Sharp, Shredded
   0.75 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Sunrise Popovers
 Categories: Breads, Cheese, Quickbreads
      Yield: 8 servings
 
   4.00 tb Vegetable Shortening             1.33 c  Unbleached Flour
   0.50 ts Salt                             0.67 c  Milk
   0.67 c  Water                            4.00    Eggs; Lg
   0.50 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Polka Dot Quick Bread
 Categories: Breads, Cheese, Quickbreads, Fruits
      Yield: 4 servings
 
   2.00 c  Cranberries; Fresh Or Frozen     1.00 c  Milk
   1.00    Egg; Lg, Slightly Beaten         0.25 c  Butter; Melted
   1.00 tb Orange Peel; Grated              2.00 c  Unbleached Flour
   1.00 c  Sugar                            1.00 tb Baking Powder
   0.50 ts Salt                             1.50 c  Cheddar; Md, Shredded
   0.50 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Cheddar Braids
 Categories: Breads, Cheese, Yeast bread
      Yield: 8 servings
 
   1.00 c  Water; Warm, 110-115 Deg. F.     1.00 pk Active Dry Yeast; OR
   1.00 tb Active Dry Yeast; Bulk           3.50 c  Unbleached Flour; *
   1.00 ts Sugar                            1.50 ts Salt
   0.75 c  Butter; Room Temperature         4.00    Eggs; Lg, Room Temperature
   6.00 oz Cheddar; Extra Sharp, Diced      1.00    Egg; Lg
   1.00 tb Milk                             2.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Crusty Cheddar Bread
 Categories: Breads, Cheese, Yeast bread
      Yield: 4 servings
 
   1.00 pk Active Dry Yeast; OR             1.00 tb Active Dry Yeast; Bulk
   0.25 c  Water; Warm, 110-115 Deg. F.     1.00 c  Cottage Cheese; *
   1.00 tb Sugar                            1.25 ts Salt
   1.00    Egg; Lg.                         2.25 c  Unbleached Flour; Unsifted,*
   1.00 tb Butter; Room Temperature         1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Sourdough Starter #1
 Categories: Breads
      Yield: 1 servings
 
   2.00 c  Unbleached Flour                 1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Sourdough Starter #2
 Categories: Breads
      Yield: 1 servings
 
   2.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Sourdough Starter #3
 Categories: Breads
      Yield: 1 servings
 
   2.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Sourdough Starter #5
 Categories: Breads
      Yield: 1 servings
 
   4.00 c  Unbleached Flour                 2.00 tb Salt
   2.00 tb Sugar                            4.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Sourdough Starter #6
 Categories: Breads
      Yield: 1 servings
 
   1.00 c  Milk                             1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Sourdough Pancakes #4
 Categories: Breads
      Yield: 4 servings
 
   1.00 c  Buttermilk Pancake Mix           0.50 c  Active Starter
   0.50 c  Milk                             1.00    Large Egg
   1.00 tb Cooking Oil                      0.50 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Sourdough Pancakes #5
 Categories: Breads
      Yield: 6 servings
 
   3.00    Large Eggs, Well Beaten          1.00 c  Sweet Milk
   2.00 c  Active Starter                   1.75 c  Unbleached Flour
   1.00 ts Baking Soda                      2.00 ts Baking Powder
   1.50 ts Salt                             0.25 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Sourdough French Bread
 Categories: Breads
      Yield: 18 servings
 
   1.00 pk Active Dry Yeast                 0.25 c  Warm Water (110 to 115 F)
   4.50 c  Unbleached Flour, Unsifted       2.00 tb Sugar
   2.00 ts Salt                             1.00 c  Warm Water
   0.50 c  Milk                             2.00 tb Vegetable Oil
   0.25 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: The Doctor's Sourdough Bread
 Categories: Breads
      Yield: 18 servings
 
   1.00 c  Sourdough Starter                2.00 c  Warm Water
   2.00 c  Warm Milk                        1.00 tb Butter
   1.00 pk Active Dry Yeast                 0.25 c  Honey
   7.00 c  Unbleached Flour                 0.25 c  Wheat Germ
   2.00 tb Sugar                            2.00 ts Salt
   2.00 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Honeymoon Sourdoughs
 Categories: Breads
      Yield: 4 servings
 
   1.00 c  Active Starter                   1.25 c  Prepared Biscuit Mix
   0.50 ts Baking Powder                    1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Aunt Cora's Biscuits
 Categories: Breads
      Yield: 4 servings
 
   1.50 c  Sifted Unbleached Flour          3.00 ts Baking Powder
   1.00 ts Salt                             1.50 ts Baking Soda *
   2.00 tb Sugar                            0.25 c  Shortening, Melted
   1.50 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Mary Rogers's Sourdough Biscuits
 Categories: Breads
      Yield: 4 servings
 
   0.50 c  Active Starter                   1.00 c  Milk
   2.50 c  Flour                            0.33 c  Lard or Shortening
   1.00 tb Sugar                            0.75 ts Salt
   2.00 ts Baking Powder                    0.50 ts Baking Soda
   0.25 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Sheepherder Bread
 Categories: Breads
      Yield: 18 servings
 
   1.50 c  Active Sourdough Starter         4.00 c  Unbleached Flour
   2.00 tb Sugar                            2.00 tb Shortening, Melted
   1.00 ts Salt                             0.25 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Sourdough Sams
 Categories: Breads
      Yield: 4 servings
 
   0.50 c  Active Sourdough Starter         0.50 c  Sugar
   2.00 tb Shortening                       2.00 c  Unbleached Flour
   1.00 ts Baking Powder                    1.00    Large Egg
   0.50 ts Nutmeg                           0.25 ts Cinnamon
   0.50 ts Baking Soda                      0.50 ts Salt
   0.33 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: 100% Whole Wheat Bread
 Categories: Breads, Yeast
      Yield: 6 servings
 
   0.67 c  Water                            3.00 pk Yeast
   1.00 tb Sugar                            8.00 c  Scalded milk
   0.67 c  Shortening                       1.00 c  Sugar
   0.50 c  Molasses                         2.00 tb Salt
  12.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Bacon, Cheese, And Tomato Sandwiches
 Categories: Vegetables, Breads
      Yield: 3 servings
 
   3.00    Slices bacon                     3.00    Slices rye bread, toasted
   2.00 tb Mayo. or salad dressing          0.50 ts Dried dill weed
   1.00    Large tomato, sliced             3.00    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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Corn Bread
 Categories: Breads
      Yield: 1 servings
 
   1.00 c  Cornmeal, yellow                         *or:
   1.00 c  Cornmeal, white                  4.00 tb Sugar
   1.00 ts Salt                             1.00    Egg, well beaten
   1.00 c  Milk, skim                       1.00 c  Flour
   4.00 ts Baking powder                    2.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Ham And Cheese With Coleslaw
 Categories: Main dish, Vegetables, Breads
      Yield: 4 servings
 
   2.00 tb Margarine or butter              0.50 ts Prepared mustard
   4.00    Slices rye bread, toasted        4.00    Slices cooked ham
   1.00    Large tomato, sliced             4.00    Slices cheese
   1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: High-Protein Muffins
 Categories: Muffins, Breads, Breakfast
      Yield: 10 servings
 
   1.50 c  Raisins                          1.75 c  Milk
   1.00 c  Stirred whole wheat flour        1.00 c  Soy flour
   1.00 c  Toasted wheat germ               4.00 ts Baking powder
   1.50 ts Ground nutmeg                    0.75 ts Salt
   4.00    Large eggs, slightly beaten      0.67 c  Honey
   0.67 c  Vegetable oil                    0.25 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Nifty Hamburgers On A Bun
 Categories: Breads, Hamburger, Meats
      Yield: 4 servings
 
   8.00    Hamburger buns; *                        Prepared mustard or catsup
   1.00 lb Lean ground beef                 0.25 c  Onion; chopped, 1 small
   1.00 ts Salt                             0.25 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Apple Strudel (Apfelstrudel)
 Categories: Breads, Fruits
      Yield: 1 servings
 
   2.50 c  Flour                            1.00 ts Salt
   2.00 tb Shortening                       2.00    Egg, slightly beaten
   0.50 c  Water, warm                      5.00 c  Apple, sliced
   1.00 c  Brown sugar                      0.50 c  Raisins
   0.50 c  Nuts, chopped                    3.00 tb Butter, melted
   0.50 ts Cinnamon                         1.00    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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Cinnamon Buns (The Famous Dutch Sticky Buns)
 Categories: Breads
      Yield: 1 servings
 
   1.00 c  Milk, scalded                    0.50 c  Raisins, chopped
   2.00 tb Currants                         0.50 ts Cinnamon
           Brown sugar                      2.00 tb Citron, finely chopped
   0.50 c  Yeast                                    *dissolved in:
   0.25 c  Water, warm                      3.00 c  Flour
   0.50 ts Salt                             3.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Coffee Cake (Kaffee Kuchen)
 Categories: Breads
      Yield: 1 servings
 
   0.50 c  Butter                           1.00    Egg, separated
   1.00 c  Sugar                            2.00 c  Milk
   6.50 c  Flour                            1.00 c  Yeast
           *dissolved in:                   0.33 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Dutch Schnecken
 Categories: Breads
      Yield: 1 servings
 
   1.00 c  Yeast                                    *dissolved in:
   1.00 c  Water, warm                      5.00 tb Sugar
   0.50 ts Salt                             2.00 c  Milk, warm
   2.00    Egg, well beaten                 0.50 c  Butter, melted
           Flour                                    *topping:
   4.00 tb Sugar                            4.00 tb Butter
   1.50 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Fastnacht Potato Cake
 Categories: Breads
      Yield: 1 servings
 
   2.00    Potato                           2.00    Egg
   1.00 c  Sugar                            1.00 ts Salt
   0.25 ts Nutmeg                           0.50 c  Lard
           *or:                             0.50 c  Other shortening
   1.00 c  Yeast                                    *dissolved in:
   0.50 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: German Bread
 Categories: Breads
      Yield: 1 servings
 
   0.50 c  Butter                           0.75 c  Sugar
   1.00 c  Yeast                                    *dissolved in:
   0.25 c  Water, lukewarm                  1.00 c  Milk, scalded
   2.00    Egg, well beaten                 2.50 c  Flour, bread
           *to:                             3.00 c  Flour, bread
   1.25 c  Bread crumbs, soft               3.00 tb Brown sugar, light
   1.00 ts Cinnamon                         0.25 ts Salt
   2.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: German Strickle Sheets
 Categories: Breads
      Yield: 1 servings
 
   2.00 c  Sugar                            4.00    Egg, well beaten
   4.00 tb Butter                           1.00 c  Yeast
           *dissolved in:                   0.50 c  Water, lukewarm
   4.00 c  Milk                             1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Moravian Christmas Loaf
 Categories: Breads
      Yield: 1 servings
 
   3.00 c  Milk                             1.00 c  Butter
   1.00 c  Sugar                            0.50 c  Yeast
           *dissolved in:                   0.25 c  Water, warm
   6.00 c  Flour                            1.00 ts Salt
   0.50 lb Raisins, chopped                 0.50 lb Currants
   0.25 lb Citron, chopped                  0.50 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Potato Sponge Bread
 Categories: Breads
      Yield: 1 servings
 
   4.00    Med Potato                       2.00 tb Sugar
   1.00 tb Salt                             1.00 c  Yeast
           *dissolved in:                   0.50 c  Water, lukewarm
   4.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Raisin Bread
 Categories: Breads
      Yield: 1 servings
 
   1.00    Med Potato                       1.00 qt Water
   1.00 c  Yeast                            1.00 c  Water, lukewarm
   2.00 ts Cinnamon                         0.50 ts Cloves
   1.00 c  Sugar                            1.00 lb Raisins
   1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Small Coffee Cakes (Kleina Kaffee Kuchen)
 Categories: Breads
      Yield: 1 servings
 
   0.50 c  Butter and other shortening,     2.00    Egg
   2.00    Egg yolk                         3.00 tb Sugar
   0.50 c  Cream                            2.00 c  Flour, sifted
   1.00 c  Yeast                                    *dissolved in:
   1.00 c  Milk, lukewarm                   0.50 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Streusel Kuchen
 Categories: Breads
      Yield: 1 servings
 
   0.50 c  Potato, mashed                   0.50 c  Potato water
   0.50 c  Butter and other shortening,     0.50 c  Sugar
   3.50 c  Flour                            1.00 c  Yeast
           *dissolved in:                   0.50 c  Water, lukewarm
   2.00    Egg, well beaten                 0.50 c  Sugar
   1.50 c  Flour                                    *topping:
   1.00 c  Flour                            0.50 c  Sugar
   1.00    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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Apple Crunch Muffins
 Categories: Breakfast, Muffins, Breads
      Yield: 4 servings
 
   1.50 c  Unbleached flour, sifted         0.50 c  Sugar
   2.00 ts Baking powder                    0.50 ts Salt
   1.50 ts Ground cinnamon                  0.25 c  Vegetable shortening
   1.00    Large egg, slightly beaten       0.50 c  Milk
   1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Bara Brith (Currant Bread)  Welsh
 Categories: Breads
      Yield: 16 servings
 
   0.25 lb Dried fruit                      4.00 oz Candied peel
   1.00 pt Warm water                       0.50 ts Mixed spice
   2.00 lb Plain flour                      2.00 ts Salt
   6.00 oz Lard                             1.00 oz Fresh yeast
   0.50 lb Demerara sugar                   2.00    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)
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Beer Biscuits
 Categories: Breads
      Yield: 4 servings
 
   2.00 c  Unbleached flour                 3.00 ts Baking powder
   1.00 ts Salt                             0.25 c  Shortening
   0.75 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Bran Date Bread
 Categories: Breads
      Yield: 12 servings
 
   1.25 c  Unbleached flour, sifted         1.50 ts Baking powder
   1.00 ts Salt                             0.50 c  Active sourdough starter
   0.75 c  Buttermilk or sour milk          1.00 c  Finely chopped pitted dates
   1.00 c  All bran                         1.00 ts Grated lemon peel (zestonly)
   2.00    Large eggs, beaten               0.25 c  Vegetable oil
   0.75 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Bran Muffins-in-waiting
 Categories: Muffins, Breads, Breakfast
      Yield: 6 servings
 
   1.00 c  Warm water                       3.50 c  Wheat/oat bran cereal
   2.50 c  Unbleached all-purpose flour     2.50 ts Baking soda
   0.50 c  Butter/margarine, room temp.     1.50 c  Granulated sugar
   2.00    Large eggs                       2.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Candied Orange Rind Bread
 Categories: Breads, Fruits, Quick
      Yield: 10 servings
 
   4.00    Oranges; md                      1.00 c  Water
   1.00 c  Sugar                            4.00 c  Unbleached flour
   6.00 ts Baking powder                    0.50 ts Salt
   0.25 c  Butter or regular margarine      0.50 c  Sugar
   2.00    Eggs; lg                         2.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Cardamom Coffee Cakes
 Categories: Breads, Christmas
      Yield: 2 servings
 
   1.50 c  Milk                             1.00 pk Cake yeast
   0.75 c  Sugar                            6.25 c  Sifted all-purpose flour
   0.50 c  Butter                           0.25 ts Salt
   3.00    Egg yolks                        1.00 ts Cardamom
           ----------topping-----------     2.00 tb Milk
   6.00 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Carrot-Walnut Bread
 Categories: Breads, Vegetables, Nuts
      Yield: 4 servings
 
   1.50 c  Unbleached flour; sifted         1.00 ts Baking soda
   0.50 ts Cinnamon; ground                 0.25 ts Nutmeg; ground
   0.25 ts Salt                             1.00 c  Sugar
   0.75 c  Cooking oil                      2.00    Eggs; lg
   1.50 c  Carrots; pared, shredded         0.50 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Cinnamon-Raisin Bread
 Categories: Breads, Fruits, Yeast
      Yield: 10 servings
 
   5.50 c  Unbleached or bread flour        2.00 pk Active dry yeast; or
   2.00 ts Active dry yeast; bulk           1.00 c  Milk
   0.75 c  Water                            0.25 c  Sugar
   0.25 c  Vegetable oil                    2.00 ts Salt
   1.00    Egg; lg                          1.00 c  Raisins
   1.00 c  Sugar                            1.00 ts Cinnamon; ground,or to taste
   2.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Corn Meal Muffins
 Categories: Muffins, Breads, Breakfast
      Yield: 4 servings
 
   1.00 c  Unbleached all-purpose flour     4.00 ts Baking powder
   2.00 tb Granuleated sugar                1.00 ts Salt
   1.00 c  Yellow cornmeal                  2.00    Large eggs
   0.25 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Cranberry Muffins
 Categories: Muffins, Breads, Breakfast
      Yield: 4 servings
 
   2.25 c  Unbleached flour, sifted         0.25 c  Sugar
   0.75 ts Baking soda                      0.25 ts Salt
   1.00    Large egg, slightly beaten       0.75 c  Butter/sour milk
   0.25 c  Vegetable oil                    1.00 c  Chopped raw cranberries
   0.50 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Date Or Raisin Bran Muffins
 Categories: Muffins, Breads, Breakfast
      Yield: 4 servings
 
   1.00 c  Wheat/oat bran cereal            0.75 c  Milk
   1.00 c  Unbleached all-purpose flour     2.50 ts Baking powder
   0.50 ts Salt                             0.25 c  Granulated sugar
   0.50 c  Seedless raisins *               0.50 c  Chopped walnuts
   1.00    Large egg                        0.25 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Dillbrot (Dill Bread)
 Categories: Breads, Cheese, Vegetables, Eggs
      Yield: 4 servings
 
   1.00 pk Yeast; active dry                1.00 c  Cottage cheese; creamed *
   2.00 tb Sugar                            1.00 tb Onion; minced
   1.00 tb Butter; melted                   1.00    Egg; large
   1.00 ts Salt                             2.00 ts Dillseed
   2.25 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Dilly Zucchini Ricotta Muffins
 Categories: Muffins, Breads, Dinner
      Yield: 4 servings
 
   1.50 c  Unbleached flour                 2.00 tb Sugar
   3.00 ts Baking powder                    0.50 ts Salt
   0.75 ts Dill weed                        0.25 c  Milk
   0.50 c  Margarine/butter, melted         2.00    Large eggs
   0.67 c  Ricotta cheese                   0.50 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Easy Parker House Rolls
 Categories: Breads, Yeast
      Yield: 4 servings
 
   1.25 c  Milk; scalded                    3.00 ts Sugar
   2.00 ts Butter or regular margarine      0.75 ts Salt
   2.00 pk Active dry yeast; or             2.00 ts Active dry yeast; bulk
   0.25 c  Lukewarm water; 110 deg. f.      4.50 c  Unbleached flour
   2.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Festive Cranberry Loaf
 Categories: Breads, Fruits, Nuts
      Yield: 4 servings
 
   2.00 c  Unbleached flour; sifted         1.00 c  Sugar
   1.50 ts Baking powder                    1.00 ts Salt
   0.50 ts Baking soda                      0.25 c  Shortening
   1.00    Egg; lg, beaten                  0.75 c  Orange juice; fresh
   1.00 ts Orange rind; grated              1.00 c  Raw cranberries; coarse chop
   0.25 c  Walnuts; chopped                 1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Flour Tortillas
 Categories: Ethnic, Breads
      Yield: 12 servings
 
   4.00 c  All purpose flour                1.50 ts Salt
   1.50 ts Baking powder                    4.00 tb Lard or shortening
   1.50 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Golden Raisin Loaves
 Categories: Breads, Fruits, Yeast
      Yield: 10 servings
 
   2.00 c  Whole wheat flour; stirred       0.25 c  Sugar
   2.00 pk Active dry yeast; or             2.00 ts Active dry yeast; bulk
   1.00 ts Salt                             2.00 ts Cinnamon; ground
   0.75 c  Water                            0.33 c  Butter or regular margarine
   0.50 c  Buttermilk                       2.00    Eggs; lg
   1.50 c  Raisins; golden                  2.50 c  Unbleached flour; sifted
           Vegetable oil                            ------vanilla frosting------
   2.00 c  Confectioners' sugar             0.25 ts Vanilla
   2.50 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Grand Champion Pumpkin Bread
 Categories: Breads, Fruits, Vegetables
      Yield: 10 servings
 
   3.33 c  Unbleached flour; sifted         4.00 ts Pumpkin pie spice
   2.00 ts Baking soda                      1.00 ts Baking powder
   1.50 ts Salt                             2.67 c  Sugar
   0.67 c  Cooking oil                      4.00    Eggs; lg
   2.00 c  Pumpkin; mashed, canned, 1cn     0.67 c  Water
   0.67 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Instant Potato Lefse
 Categories: Breads, Christmas
      Yield: 6 servings
 
   1.00 pk (7 oz) instant potatoes          2.00 ts Salt
   1.00 tb Butter                           1.00 c  Rich milk
   1.00 c  Boiling water                    1.50 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Justin Wilson's Hush Puppies
 Categories: Breads
      Yield: 48 servings
 
   2.00 c  Cornmeal                                 Ground cayenne pepper
   1.00 c  Plain flour                      2.00    Eggs, beaten
   1.00 ts Baking powder                    1.00 c  Buttermilk
   1.00 ts Salt                             1.00 c  Green onion, finely chopped
   0.50 ts Soda                             2.00 tb Bacon drippings, hot
   0.50 c  Parsley, finely chopped          0.50 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!"
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Kasespatzle (Spaetzle Cheese Noodles)
 Categories: Ethnic, Breads, Cheese, Eggs
      Yield: 4 servings
 
   3.00 tb Butter or margarine              3.00    Onions;sliced in small rings
   3.00 oz Emmenthaler cheese; grated       1.00 ts Dry mustard
   2.00 c  Spaetzle noodles                 2.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Lefse
 Categories: Breads, Christmas
      Yield: 6 servings
 
   2.00 c  Milk, scalded                    0.50 c  Lard
   1.00 tb Salt                             4.00 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!)
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Melt-In-Your-Mouth Rolls
 Categories: Breads, Yeast
      Yield: 6 servings
 
   2.00 c  Milk                             0.25 c  Shortening
   0.25 c  Sugar                            2.00 ts Salt
   2.00 pk Active dry yeast; or             2.00 ts Active dry yeast; bulk
   0.25 c  Luke-warm water; (110 deg.f)     7.00 c  Unbleached flour; sifted
   2.00    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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Mexicali Spoon Bread Casserole
 Categories: Breads, Cheese, Hamburger
      Yield: 8 servings
 
           --------meat mixture--------     1.50 lb Lean ground beef
   1.00 c  Onion; chopped, 1 lg             0.25 c  Green bell pepper; chopped
   1.00    Clove garlic; minced            15.00 oz Tomato sauce; 1 cn
  12.00 oz Whole kernel corn; 1 cn          1.50 ts Salt
           Chili powder; to taste           0.13 ts Pepper
   0.50 c  Ripe olives; sliced                      ------cornmeal topping------
   1.50 c  Milk                             0.50 c  Yellow cornmeal
   0.50 ts Salt                             0.75 c  Cheddar cheese; shredded
   2.00    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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Mexican Cornbread
 Categories: Meats, Breads
      Yield: 4 servings
 
   1.00 lb Ground meat                              Salt & pepper to taste
   1.00 c  Chopped onion                    0.50 lb Grated american cheese
   3.00    Jalapeno peppers finely chop     1.00 c  Cornmeal
   3.00    Large eggs                       0.50 ts Soda
   3.00 tb Bacon drippings                  1.00 c  Sweet milk
   1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Molasses Refrigerator Muffins
 Categories: Muffins, Breads
      Yield: 12 servings
 
   4.00 c  Unbleached flour, sifted         2.00 ts Baking soda
   1.00 ts Salt                             1.00 ts Ground cinnamon
   1.00 ts Ground ginger                    0.25 ts Ground cloves
   0.25 ts Ground allspice                  0.25 ts Ground nutmeg
   1.33 c  Vegetable shortening             1.00 c  Sugar
   4.00    Large eggs, slightly beaten      1.00 c  Molasses
   1.00 c  Butter/sour milk                 1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Muffins Basic And Variations
 Categories: Muffins, Breads, Breakfast
      Yield: 4 servings
 
   2.00 c  Unbleached all-purpose flour     1.00 tb Baking powder
   2.00 tb Granulated sugar                 1.00 ts Salt
   1.00    Large egg                        1.00 c  Milk
   0.50 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Oatmeal Muffins
 Categories: Breakfast, Breads, Muffins
      Yield: 5 servings
 
   1.00 c  Quick-cooking oats               1.00 c  Butter/sour milk
   1.00 c  Unbleached flour, sifted         1.00 ts Baking powder
   0.50 ts Baking soda                      1.00 ts Salt
   0.33 c  Butter or regular margarine      0.50 c  Brown sugar, packed
   1.00    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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Onion-Cheddar Bread
 Categories: Breads
      Yield: 4 servings
 
   2.50 c  Unbleached all-purpose flour     1.00 c  Whole wheat flour
   1.00 pk Active dry yeast                 0.33 c  Warm water (110-115 degrees)
   0.50 c  Orange juice                     0.50 c  Water
   2.00 tb Butter or margarine *            1.00    Env. onion soup mix
   1.00 tb Sugar                            1.00 ts Salt
   5.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Parmesan Herb Muffins
 Categories: Muffins, Breads, Dinner
      Yield: 4 servings
 
   2.00 c  Unbleached flour                 1.00 tb Sugar
   1.50 ts Baking powder                    0.50 ts Baking soda
   0.50 ts Sage leaves, crumbled            0.50 c  Chopped fresh parsley
   0.25 c  Grated parmesan cheese           1.25 c  Butter/sour milk
   0.25 c  Butter/margarine, melted         1.00    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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Pecan Cinnamon Muffins
 Categories: Muffins, Breads, Breakfast
      Yield: 4 servings
 
   1.50 c  Unbleached flour, sifted         0.25 c  Sugar
   0.25 c  Brown sugar, packed              2.00 ts Baking powder
   0.50 ts Salt                             0.50 ts Ground cinnamon
   1.00    Large egg, slightly beaten       0.50 c  Vegetable oil
   0.50 c  Milk                             0.50 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Pumpkin Bread
 Categories: Breads, Fruits, Nuts
      Yield: 4 servings
 
   3.50 c  Unbleached flour; sifted         1.50 c  Light brown sugar; packed
   1.50 c  Sugar; granulated                2.00 ts Baking soda
   1.50 ts Salt                             1.00 ts Cinnamon; ground
   0.50 ts Nutmeg; ground                   4.00    Eggs; lg
   1.00 c  Salad oil                        0.67 c  Water
   2.00 c  Pumpkin; mashed, canned          1.00 c  Raisins
   1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Pumpkin Muffins
 Categories: Dinner, Breakfast, Breads
      Yield: 4 servings
 
   1.00 c  Unbleached flour, sifted         2.00 ts Baking powder
   0.25 ts Salt                             0.25 ts Ground cinnamon
   0.25 c  Vegetable shortening             0.67 c  Sugar
   1.00    Large egg                        0.50 c  Canned, mashed pumpkin
   2.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Pumpkin Oat Muffins
 Categories: Breakfast, Breads, Muffins
      Yield: 12 servings
 
   1.00 c  Unbleached flour, sifted         2.00 ts Baking powder
   1.00 ts Pumpkin pie spice                0.25 ts Baking soda
   0.50 ts Salt                             0.75 c  Canned, mashed, pumpkin
   0.50 c  Brown sugar, packed              1.00    Large egg, slightly beaten
   0.25 c  Milk                             0.25 c  Vegetable oil
   1.00 c  Quick-cooking oats               0.50 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Quick Sticky Buns
 Categories: Breads, Yeast
      Yield: 24 servings
 
           ------------buns------------     1.25 c  Milk
   0.25 c  Butter                           3.25 c  Flour
   0.25 c  Sugar                            1.00 ts Salt
   2.00 pk Yeast                            1.00    Egg
           ----------topping-----------     1.00 c  Brown sugar
   1.50 ts Cinnamon                         0.75 c  Butter
   2.00 tb Corn syrup                       1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Roggenbrot (Rye Bread)
 Categories: Ethnic, Breads
      Yield: 12 servings
 
   2.00 pk Yeast; active dry                1.50 c  Milk; lukewarm
   2.00 tb Sugar                            1.00 ts Salt
   0.50 c  Molasses                         2.00 tb Butter
   3.25 c  Rye flour; unsifted              2.50 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Sopaipillas
 Categories: Ethnic, Breads
      Yield: 12 servings
 
   4.00 c  Flour                            1.00 tb Baking powder
   2.00 ts Sugar                            1.50 ts Salt
   0.25 c  Shortening or lard               1.25 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Sopaipillas 2
 Categories: Ethnic, Breads
      Yield: 12 servings
 
   1.00 pk Active dry yeast                 0.25 c  Warm water (110)
   1.50 c  Milk                             3.00 tb Lard or shortening
   1.50 ts Salt                             2.00 tb Sugar
   4.00 c  All purpose flour                1.00 c  Whole wheat flour
   1.00    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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Souper Baked Sandwich
 Categories: Breads, Cheese, Hamburger, Desserts
      Yield: 6 servings
 
   1.50 lb Lean ground beef                 0.25 c  Onion; chopped, 1 sm
   0.50 ts Salt                             0.50 c  Celery; chopped
   4.00 c  Herb stuffing cubes; not mix     1.50 c  Milk
   2.00    Eggs; lg                        10.75 oz Cream of mushroom soup; 1 cn
   1.00 ts Mustard; dry                     1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Sourdough Banana Bread
 Categories: Breads
      Yield: 12 servings
 
   0.50 c  Shortening                       1.00 c  Sugar
   1.00    Large egg                        1.00 c  Mashed bananas
   1.00 c  Active sourdough starter         2.00 c  Unbleached flour
   1.00 ts Salt                             1.00 ts Baking powder
   0.50 ts Baking soda                      0.75 c  Chopped walnuts
   1.00 ts Vanilla or                       1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Sourdough Cornbread
 Categories: Breads
      Yield: 4 servings
 
   0.50 c  Active sourdough starter         2.00 tb Margarine, melted
   0.50 c  Cornmeal                         1.00 ts Salt
   1.00 tb Sugar                            0.50 c  Sour cream or yogurt
   2.00    Large eggs, stirred              1.00 c  Unbleached flour
   0.50 ts Cream of tartar                  0.50 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Sourdough Honey Whole Wheat Bread
 Categories: Sourdough, Breads
      Yield: 4 servings
 
   1.00 pk Active dry yeast                 1.00 c  Warm water
   1.00 ts Salt                             0.67 c  Sourdough starter
   0.50 c  Honey                            1.50 tb Shortening
   4.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Sourdough Pancakes #1
 Categories: Breads
      Yield: 4 servings
 
   0.50 c  Active starter                   0.50 c  Pancake mix
   1.00    Large egg                        1.00 tb Cooking oil
   0.50 c  Milk                             0.50 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Sourdough Pancakes #2
 Categories: Breads
      Yield: 4 servings
 
   1.00 c  Active starter                   1.00    Large egg
   2.00 tb Cooking oil                      0.25 c  Instant or evaporate milk
   1.00 ts Salt                             1.00 ts Baking soda
   2.00 tb Sugar                          
 
  Mix ingredients together and let the mixture bubble and foam a minute
  or two, then drop on hot griddle in large spoonfuls.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Sourdough Pancakes #3
 Categories: Breads
      Yield: 6 servings
 
   2.00 c  Active starter                   2.00 c  Unbleached flour
   1.00 ts Baking soda                      2.00    Large eggs, well beaten
   1.00 tb Sugar                            1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Sourdough Pizza Shells
 Categories: Breads
      Yield: 4 servings
 
   1.00 c  Sourdough starter                1.00 tb Shortening, melted
   1.00 ts Salt                             1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Sourdough Pumpernickle
 Categories: Breads
      Yield: 10 servings
 
   1.50 c  Active sourdough starter         2.00 tb Caraway seeds, chopped
   2.00 c  Unsifted rye flour               0.50 c  Boiling black coffee
   0.50 c  Molasses                         0.25 c  Dry skim milk
   2.00 ts Salt                             3.00 tb Melted shortening
   0.50 c  Whole milk                       2.75 c  Unbleached flour
   1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Spatzle (Spaetzle Noodles)
 Categories: Ethnic, Breads
      Yield: 4 servings
 
   3.00 c  Flour; unbleached                1.00 ts Salt
   0.25 ts Nutmeg                           4.00    Eggs; large, beaten
   0.25 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Spicy Applesauce Bread
 Categories: Breads, Fruits, Nuts
      Yield: 6 servings
 
   1.00 c  Raisins                          0.50 c  Water
   1.00 c  Applesauce                       1.50 c  Unbleached flour; sifted
   1.00 ts Baking soda                      0.50 ts Cinnamon; ground
   0.13 ts Cloves; ground                   0.50 c  Butter or regular margarine
   1.00 c  Sugar                            1.00    Egg; lg
   1.00 ts Vanilla                          0.50 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Spicy Apricot Oat Muffins
 Categories: Muffins, Breads, Breakfast
      Yield: 6 servings
 
   2.00 c  Unbleached flour, sifted         0.50 c  Sugar
   3.00 ts Baking powder                    1.00 ts Salt
   2.00 ts Pumpkin pie spice                0.50 c  Quick-cooking oats
   1.00 c  Chopped dried apricots           0.50 c  Chopped walnuts
   2.00    Large eggs, slightly beaten      1.33 c  Milk
   0.25 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Toronto Bran Muffins
 Categories: Breads, Quick
      Yield: 12 servings
 
   1.25 c  Hot milk                         2.00 tb Oil
   3.00    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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: True Garlic Bread
 Categories: Breads, Garlic
      Yield: 6 servings
 
           Garlic puree(2 roasted head)     0.25 lb Unsalted butter, softened
   2.00 tb (2 pk) dry yeast                 0.50 c  Warm water (115-120 degrees)
   2.50 c  Warm water                       2.00 tb Kosher salt
   3.25 c  Whole wheat flour                3.25 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Walnut Brown Bread
 Categories: Breads, Fruits, Nuts
      Yield: 10 servings
 
   3.00 c  Raisins                          3.00 c  Water
   0.25 c  Shortening                       5.50 c  Unbleached flour; sifted
   2.00 c  Sugar                            4.00 ts Baking soda
   2.00 ts Salt                             2.00    Eggs; lg, slightly beaten
   1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Weixenkeimbrot (Molasses Brown Bread)
 Categories: Breads
      Yield: 4 servings
 
   2.50 c  Whole-wheat flour                1.50 c  Wheat germ
   0.33 c  Brown sugar                      0.50 ts Salt
   1.00 c  Raisins; mixed dark & light      2.00 ts Baking soda
   1.88 c  Buttermilk                       0.33 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: AARONSON CORN MUFFINS
 Categories: Breads
      Yield: 1 servings
 
MMMMM-------------------SUSAN AARONSON PSTT79C------------------------
   1.33 c  Flour                            1.00 c  Sour cream
   0.67 c  Cornmeal                         3.00    X-lg eggs
   0.50 c  Sugar                            5.00 tb Butter; melted
   3.00 ts Baking powder                   12.00 oz Can Green Gian Mexicorn;optl
   0.50 ts Baking soda                      0.50 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: BREAD PUDDING..VHPK03A
 Categories: Desserts, Chocolate, Breads, Puddings
      Yield: 6 servings
 
           Bread; to fill dish 2/3 full     2.00 c  Milk
   0.67 c  Sugar                            2.00    Eggs
   2.00 tb Cocoa                            1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Altdeutxche Brotchen (Old German Muffins)
 Categories: Ethnic, Breads, Desserts, Fruits
      Yield: 4 servings
 
   0.75 c  Butter Or Margarine              0.50 c  Sugar
   2.00    Eggs; Large                      1.00 tb Rum
   1.00 ts Vanilla Extract                  3.00 tb Milk
   0.50 ts Cinnamon                         2.00 ts Baking Powder
   2.25 c  Flour; Unbleached                0.25 c  Almonds; Ground
   1.00 tb Orange Rind; Grated              0.25 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: WHOLE WHEAT SOURDOUGH
 Categories: Breadmaker, Breads
      Yield: 8 servings
 
           -JUDY GARNETT PJXG05A            2.00 ts Wheat germ
   2.00 ts Yeast                            0.50 ts Ginger
   2.00 c  Whole wheat bread flour          2.00 tb Olive oil
   1.33 c  Unbleached bread flour           1.00 tb Honey
   2.00 tb Buttermilk powder                0.50 c  Whole wheat s/d starter (you
   2.00 tb Vital wheat gluten               1.00 c  Water ; (i use bottled h20)
   2.00 tb Lecithin                         0.50    Margarine, room temp.
   2.00 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: GARDEN HERB BREAD
 Categories: Breads, Breadmaker, Holiday
      Yield: 8 servings
 
           -MARILYN SULTAR FJVS25A       

MMMMM------------------------REGULAR LOAF-----------------------------
   2.00 c  White Bread Flour                1.00 ts Thyme
   1.00 tb Dry Milk                         0.50 ts Basil
   1.00 tb Sugar                            1.00 tb Butter
   1.00 ts Salt                             0.75 c  Water
   1.00 ts Chives                           1.00 ts FAST RISE Yeast OR
   1.00 ts Marjoram                         2.00 ts ACTIVE DRY Yeast

MMMMM------------------LARGE LOAF (12 SERVINGS-----------------------
   3.00 c  White Bread Flour                0.50 tb Thyme
   2.00 tb Dry Milk                         1.00 ts Basil
   2.00 tb Sugar                            2.00 tb Butter
   1.50 ts Salt                             1.25 c  Water
   0.50 tb Chives                           2.00 ts FAST RISE Yeast OR
   0.50 tb Margoram                         3.00 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: WALNUT BREAD - PAN-1
 Categories: Breadmaker, Breads
      Yield: 1 servings
 
           XKGR41A Don Fifield              1.00 tb Butter
   2.25 c  Bread flour                      0.25 c  Walnuts (1 oz); chopped
   1.00 tb Sugar                            0.94 c  Water (7 1/2 fl.oz)
   1.00 tb Dry milk                         1.00 ts Dry yeast
   1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: YOGURT BREAD - PAN-1
 Categories: Breadmaker, Breads
      Yield: 1 servings
 
           XKGR41A Don Fifield              1.00 tb Butter
   2.25 c  Bread flour                      2.00 tb Sesame seeds
   1.00 tb Sugar                            0.50 c  Yogurt (4 1/2 oz)
   1.00 tb Dry milk                         0.50 c  Water
   1.00 ts Salt                             1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: ZUCCHINI BREAD - PAN-1
 Categories: Breadmaker, Breads
      Yield: 1 servings
 
           XKGR41A Don Fifield              1.00 ts Cinnamon
   2.25 c  Bread flour                      0.50 ts Ground cloves
   1.00 tb Dry milk                         3.00 tb Zucchini; grated
   1.00 ts Salt                             0.75 c  Water
   1.00 tb Butter                           1.00 ts Dry yeast
   0.25 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: DINNER ROLLS - PAN-1
 Categories: Breadmaker, Breads, Rolls
      Yield: 1 servings
 
           XKGR41A Don Fifield                      TOPPINGS:
   2.25 c  Bread flour                      1.00    Egg
   3.00 tb Sugar                                    -(for brushing on top)
   2.00 tb Dry milk                         0.75 tb Poppy seeds; (optional
   1.00 ts Salt                                     -for sprinkling on top)
   2.50 tb Butter                           0.75 tb Sesame seeds; (optional
   0.63 c  Water (5 fl.oz)                          -for sprinkling on top)
   1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: BRIOCHE - PAN-1
 Categories: Breadmaker, Breads
      Yield: 1 servings
 
           XKGR41A Don Fifield              3.00 lg Eggs
   2.25 c  Bread flour                      0.25 c  Water
   1.50 tb Sugar                            2.00 ts Dry yeast
   1.00 tb Dry milk                         1.00    Egg; beaten for brushing
   1.00 ts Salt                                     -on top
   6.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: CROISSANTS - PAN-1
 Categories: Breadmaker, Breads
      Yield: 1 servings
 
           XKGR41A Don Fifield              2.00 ts Dry yeast
   2.25 c  Bread flour                              FOR LATER USE:
   1.50 tb Sugar                            5.00 oz Butter;
   2.00 tb Dry milk                                 -chiled for folding in the
   1.00 ts Salt                                     -dough
   1.00 tb Butter                           1.00    Egg; beaten for brushing
   0.67 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: FRENCH BREAD (BAGUETTE) - PAN-1
 Categories: Breadmaker, Breads
      Yield: 1 servings
 
           XKGR41A Don Fifield              0.75 c  Water
   2.25 c  Bread flour                      1.00 ts Dry yeast
   1.00 ts Salt                                     FOR TOPPING:
   1.50 ts Sugar                            2.00 tb Poppy seeds; optional
   1.50 ts Buttar                        

MMMMM-----------------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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: DANISH ROLLS - PAN-1
 Categories: Breadmaker, Breads, Rolls
      Yield: 1 servings
 
           XKGR41A Don Fifield              2.00 ts Dry yeast
   1.75 c  Bread flour (8 1/5 oz)                   FILLING:
   0.50 c  All purpose flour (2 1/3 oz)     0.33 c  Raisins (3 oz)
   4.00 tb Sugar                            0.25 c  Sliced almonds (2/3 oz)
   3.00 tb Dry milk                                 OR
   1.00 ts Salt                             0.50 c  Mixed nuts; chopped
   0.33 c  Butter (2 1/10 oz)               1.00 tb Cinnamon
   0.50 c  Water                            2.00 tb Sugar
   1.00 sm Egg                              1.00    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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: DOUGHNUTS - PAN-1
 Categories: Breadmaker, Breads
      Yield: 1 servings
 
           XKGR41A Don Fifield              1.00 ts Dry yeast
   1.50 c  Bread flour (7 oz)                       TOPPINGS:
   0.75 c  All purpose flour (3 1/2 oz)     3.00 oz Semi sweet chocolate;
   3.00 tb Sugar                                    -melted
   2.00 tb Dry milk                         0.50 c  Blanched almonds; chopped
   1.00 ts Salt                             0.50 c  Powdered sugar
   2.50 tb Butter                           0.50 c  Whipped cream
   0.75 c  Water                            0.50 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: LIGHT WHOLE WHEAT BREAD - PAN-1
 Categories: Breadmaker, Breads
      Yield: 1 servings
 
           XKGR41A Don Fifield              1.00 tb Butter
   1.13 c  Whole wheat flour (5 1/4 oz)     1.00 tb Molasses
   1.13 c  Bread flour (5 1/4 oz)           0.94 c  Water (7 1/2 fl.oz)
   1.00 tb Dry milk                         1.00 ts Dry yeast
   1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: MILLET BREAD - PAN-1
 Categories: Breadmaker, Breads
      Yield: 1 servings
 
           XKGR41A Don Fifield              1.00 tb Butter
   1.13 c  Whole wheat flour (5 1/4 oz)     3.00 tb Toasted bran
   1.13 c  Bread flour (5 1/4 oz)           1.00 tb Molasses
   0.25 c  Millet flour                     1.00 c  Water
   1.00 tb Dry milk                         1.00 ts Dry yeast
   1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: MULTIGRAIN BREAD II - PAN-1
 Categories: Breadmaker, Breads
      Yield: 1 servings
 
           XKGR41A Don Fifield              1.00 ts Flax seeds
   1.13 c  Whole wheat flour (5 1/4 oz)     1.00 ts Cornmeal
   1.00 c  Bread flour (4 7/10 oz)          1.00 tb Dry milk
   2.00 tb Triticale flour *                1.00 ts Salt
   2.00 tb Soy flour                        1.00 tb Butter
   1.00 tb Oats                             1.00 tb Molasses
   2.00 tb Toasted bran                     1.00 c  Water
   1.00 tb Cracked wheat cereal             1.00 ts Dry yeast
   1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: WHOLE WHEAT APPLE-RAISIN BREAD - PAN-1
 Categories: Breadmaker, Breads
      Yield: 1 servings
 
           XKGR41A Don Fifield              0.25 c  Apple sauce (2 oz)
   1.13 c  Whole wheat flour (5 1/4 oz)     0.25 c  Raisins (1 1/2 oz)
   1.13 c  Bread flour (5 1/4 oz)           0.50 ts Cinnamon
   1.00 tb Dry milk                         0.67 c  Water
   1.00 ts Salt                             1.00 ts Dry yeast
   1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: WHOLE WHEAT DATE-NUT BREAD - PAN-1
 Categories: Breadmaker, Breads
      Yield: 1 servings
 
           XKGR41A Don Fifield              0.33 c  Dates; (1 1/2 oz); chopped
   2.25 c  Whole wheat flour                0.25 c  Pecans (1 oz); chopped
   1.00 tb Dry milk                         0.94 c  Water (7 1/2 fl.oz)
   1.00 ts Salt                             1.00 ts Dry yeast
   1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: LOGGERS BREAD DIANA'S VERSION
 Categories: Breads, Breadmaker
      Yield: 1 servings
 
   1.00 c  Whole wheat flour                2.00 ts Brown sugar
   0.50 c  Oat flour                        1.00 ts Honey
   1.50 c  Bread flour                      1.00 ts Molasses
   3.00 tb Applesauce                       0.75 ts Salt
   1.00 ts Margarine                        1.00 c  Water
   3.00 tb Powdered buttermilk              1.00 tb Yeast
 
  add all to bm make on dough cycle for rolls.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: BANANA NUT BREAD
 Categories: Breadmaker, Breads, Fruits
      Yield: 6 servings
 
MMMMM---------------------JONI CLOUD SSMW41A--------------------------
   2.33 c  Bread Flour                      0.25 c  Nuts;chopped
   2.00 tb Brown sugar                      0.50 c  Banana's;mashed2 small ones
   1.00 tb Dry milk                         0.75 c  Water
   1.00 ts Salt                             1.00 ts Cinnamon; or nutmeg
   1.00 tb Butter                           1.00 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: WHOLE WHEAT HONEY-WALNUT BREAD - PAN-1
 Categories: Breadmaker, Breads
      Yield: 1 servings
 
           XKGR41A Don Fifield              0.25 c  Walnuts (1 oz); chopped
   2.25 c  Whole wheat flour                2.00 ts Honey
   1.00 tb Dry milk                         0.94 c  Water (7 1/2 fl.oz)
   1.00 ts Salt                             1.00 ts Dry yeast
   1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: WHOLE WHEAT ORANGE ANISE BREAD - PAN-1
 Categories: Breadmaker, Breads
      Yield: 1 servings
 
           XKGR41A Don Fifield              2.00 tb Orange zest
   2.25 c  Whole wheat flour                1.50 ts Anise
   1.00 tb Dry milk                         0.50 c  Orange juice
   1.00 ts Salt                             0.50 c  Water
   1.00 tb Butter                           1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: WHOLE WHEAT PEANUT SESAME - PAN-1
 Categories: Breadmaker, Breads
      Yield: 1 servings
 
           XKGR41A Don Fifield              0.25 c  Peanut butter (2 oz)
   2.25 c  Whole wheat flour                2.00 tb Sesame seeds
   1.00 tb Dry milk                         1.00 c  Water
   1.00 ts Salt                             1.00 ts Dry yeast
   1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: WHOLE WHEAT YOGURT BREAD - PAN-1
 Categories: Breadmaker, Breads
      Yield: 1 servings
 
           XKGR41A Don Fifield              1.00 tb Sugar
   2.25 c  Whole wheat flour                2.00 tb Sesame seeds
   1.00 tb Dry milk                         0.50 c  Yogurt (4 1/2 oz)
   1.00 ts Salt                             0.50 c  Water
   1.00 tb Butter                           1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: PIZZA - PAN-1
 Categories: Breadmaker, Breads
      Yield: 1 servings
 
           XKGR41A Don Fifield              1.00 ts Dry yeast
   2.25 c  Bread flour                              TOPPINGS:
   1.00 ts Salt                             0.67 c  Pizza sauce (10 oz)
   1.50 ts Vegetable oil                    2.00 c  Mozzarella cheese (8 oz)
   0.75 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: WHOLE WHEAT BAGELS - PAN-1
 Categories: Breadmaker, Breads
      Yield: 1 servings
 
           XKGR41A Don Fifield              0.67 c  Water
   1.13 c  Whole wheat flour (5 1/4 oz)     1.50 ts Dry yeast
   1.13 c  Bread flour (5 1/4 oz)                   TOPPINGS:
   1.00 ts Salt                             0.75 tb Poppy seed (optional)
   1.00 tb Butter                           0.75 tb Sesame seeds (optional)
   2.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: WHOLE WHEAT SOFT PRETZELS - PAN-1
 Categories: Breadmaker, Breads
      Yield: 1 servings
 
           XKGR41A Don Fifield              0.63 c  Water (5 fl.oz)
   1.13 c  Whole wheat flour (5 1/4 oz)     1.00 ts Dry yeast
   1.13 c  Bread flour (5 1/4 oz)                   TOPPINGS:
   1.00 tb Dry milk                         1.00    Egg; beaten
   0.50 ts Salt                             0.75 tb Black sesame seeds(optional)
   1.00 tb Shortening                       0.25 c  Coarse salt (optional)
   2.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: WHOLE WHEAT PRUNE BREAD - PAN-1
 Categories: Breadmaker, Breads
      Yield: 1 servings
 
           XKGR41A Don Fifield              0.25 c  Prunes (1 oz); chopped
   2.25 c  Whole wheat flour                1.00 tb Molasses
   1.00 tb Dry milk                         1.00 c  Water
   1.00 ts Salt                             1.00 ts Dry yeast
   1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: DANISH PASTRIES - PAN-1
 Categories: Breadmaker, Breads
      Yield: 1 servings
 
           XKGR41A Don Fifield              0.50 c  Water
   1.75 c  Bread flour (8 1/5 oz)           2.00 ts Dry yeast
   0.75 c  Cake Flour (3 1/2 oz)            0.50 c  Butter or marg.; for folding
   2.50 tb Dry milk                                 -in the dough
   0.75 ts Salt                             1.00    Egg; beaten
   3.50 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: HARVEST ROUND BREAD (BREADMAKER)
 Categories: Breads, Breadmaker
      Yield: 1 servings
 
           -RENEE SCOTT   (DNTM47A)         1.00 ts Salt
   1.00 c  Whole wheat flour                0.50 c  Carrots
   1.00 tb Honey                            0.75 c  Milk
   0.63 c  Oatmeal                          0.25 c  Raisins
   1.00 tb Molasses                         0.25 c  -water
   1.00 pk Yeast                            0.25 c  Nuts
   1.00 c  White flour                      0.19 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: SWEDISH LIMPA BREAD
 Categories: Breads, Breadmaker, Holiday
      Yield: 1 servings
 
           -Dottie Cross TMPJ72B            1.00 tb Butter
   2.25 c  Bread flour                      1.00 tb Orange peel; chopped
   0.25 c  (1 oz.) rye flour                1.50 ts Caraway seeds
   2.00 tb Brown sugar                      0.50 ts Fennel seed
   1.00 tb Dry milk                         0.94 c  (7-1/2 fl. oz.) water
   1.00 ts Salt                             1.00 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: COTTAGE DILL BREAD FOR BREAD MACHINE
 Categories: Breads, Breadmaker
      Yield: 8 servings
 
           -Electric Bread               

MMMMM------------------------REGULAR LOAF-----------------------------
   0.50 c  Water                            1.25 c  Cottage cheese
   2.00 c  White bread flour                0.50 tb Dry onion
   1.00 tb Dry milk                         0.50 tb Dill seed
   1.00 tb Sugar                            0.50 tb Dill weed
   1.00 ts Salt                             1.00 ts Fast rise yeast; **OR**
   1.00 tb Butter                           2.00 ts -Active dry yeast

MMMMM-------------------------LARGE LOAF------------------------------
   0.75 c  Water                            0.75 c  Cottage cheese
   3.00 c  White bread flour                1.00 tb Dry onion
   1.50 tb Dry milk                         1.00 tb Dill seed
   2.00 tb Sugar                            1.00 tb Dill weed
   1.50 ts Salt                             2.00 ts Fast rise yeast;  **OR**
   1.50 tb Butter                           3.00 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: ZOJI'S HEARTY OATMEAL BREAD
 Categories: Breadmaker, Breads
      Yield: 1 servings
 
           -S DUNLAP USN (RET) XRVR35A      2.67 c  Bread flour
   1.25 c  Water                            0.50 c  "quick" oatmeal
   1.50 tb Powdered milk                    3.00 tb Vital gluten;
   2.00 tb Brown sugar                              -(optional, but good)
   3.00 tb Butter; (margerine)              1.00 pk Yeast
   1.50 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: CREAM CHEESE BREAD
 Categories: Breadmaker, Breads, Dairy
      Yield: 1 servings
 
           -PEGGY SEEVERS   (PDMT15A)       3.00 tb Sugar
   0.33 c  Milk                             1.00 ts Salt
   1.00 c  Cream cheese; (I cube mine)      3.00 c  Bread flour
   0.25 c  Margarine; or butter             2.50 ts Yeast
   1.00    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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: DEDE'S BUTTERMILK BREAD
 Categories: Breads, Breadmaker
      Yield: 1 servings
 
   1.13 c  Buttermilk or                    1.50 ts Salt
   4.00 tb Dry buttermilk powder and        1.00 tb Butter or margarine
   1.13 c  Water                            3.00 tb Honey
           (for Welbilt/Dak machines        0.25 ts Baking soda*
           Add 2 T more buttermilk)         1.50 ts Red Star active dry yeast
   3.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: LISA'S CORNY BREAD
 Categories: Breads, Breadmaker
      Yield: 10 servings
 
MMMMM-------------------LISA CRAWLEY  TSPN00B------------------------
   3.00 c  Flour                            1.50 ts Dry Yeast
   1.00 tb Sugar                            0.88 c  Milk; warmed
   1.00 ts Salt                             0.25 c  Water; plus enough for dough
   0.50 c  Yellow Cornmeal                  1.50 tb Butter
 
  Add all ingred. into Bread machine in order per your manufacturer.
  NOTE: Very nice texture and flavor.  A definite DO AGAIN!
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: ANADAMA BREAD - PAN-1
 Categories: Breadmaker, Breads
      Yield: 1 servings
 
           XKGR41A Don Fifield              1.00 tb Molasses
   2.25 c  Bread Flour                      1.00 tb Olive oil
   1.00 tb Dry milk                         0.94 c  Water (7 1/2 fl.oz)
   1.00 ts Salt                             1.00 ts Dry yeast
   0.25 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: BASIC WHITE BREAD - PAN-1
 Categories: Breadmaker, Breads
      Yield: 1 servings
 
           XKGR41A Don Fifield              1.00 tb Butter (2/5 oz)
   2.25 c  Bread flour (10 1/2 oz)          2.00 tb Sugar (3/5 oz)
   1.00 tb Dry milk (1/5 oz)                0.88 c  Water (7 fl.oz)
   1.00 ts Salt (1/5 oz)                    1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: DOUBLE BRAN BREAD  - PAN-1
 Categories: Breadmaker, Breads
      Yield: 1 servings
 
           XKGR41A Don Fifield              1.00 tb Butter
   2.25 c  Bread Flour                      0.33 c  Bran flakes (1 oz)
   1.00 tb Brown sugar                      0.25 c  Toasted bran (3/4 oz)
   1.00 tb Dry milk                         1.00 c  Water
   1.00 ts Salt                             1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: CARROT-SPICE BREAD - PAN-1
 Categories: Breadmaker, Breads
      Yield: 1 servings
 
           XKGR41A Don Fifield              0.25 c  Carrots (1 oz); grated
   2.25 c  Bread Flour                      2.00 ts Allspice
   1.00 tb Dry milk                         1.00 tb Honey
   1.00 ts Salt                             0.75 c  Water
   1.00 tb Butter                           1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: CRACKED WHEAT-SUNFLOWER BREAD - PAN-1
 Categories: Breadmaker, Breads
      Yield: 1 servings
 
           XKGR41A Don Fifield              0.25 c  Unsalted sunflower seeds
   2.25 c  Bread Flour                              -(1 oz)
   1.00 tb Dry milk                         1.00 tb Honey
   1.00 ts Salt                             1.00 c  Water
   1.00 tb Butter                           1.00 ts Dry yeast
   0.25 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: HERB BREAD - PAN-1
 Categories: Breadmaker, Breads
      Yield: 1 servings
 
           XKGR41A Don Fifield              2.00 tb Parsley
   2.25 c  Bread Flour                      1.00 tb Caraway seeds
   2.00 tb Sugar                            1.00 tb Dill
   1.00 tb Dry milk                         0.94 c  Water (7 1/2 fl.oz)
   1.00 ts Salt                             1.00 ts Dry yeast
   1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: MILK BREAD - PAN-1
 Categories: Breadmaker, Breads
      Yield: 1 servings
 
           XKGR41A Don Fifield              1.00 tb Butter
   2.25 c  Bread Flour                      0.94 c  Milk (7 1/2 fl.oz)
   2.00 tb Sugar                            1.00 ts Dry yeast
   1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: MULTGRAIN BREAD - PAN-1
 Categories: Breadmaker, Breads
      Yield: 1 servings
 
           XKGR41A Don Fifield              1.00 tb Butter
   2.25 c  Bread Flour                      1.00 ts Cornmeal
   2.00 tb Whole wheat flour                1.00 tb Cracked wheat cereal
   2.00 tb Soy flour                        2.00 tb Bran flakes
   2.00 tb Triticale flour *                1.00 ts Flax seeds
   1.00 ts Millet flour                     1.00 tb Honey
   1.00 tb Dry milk                         1.00 c  Water
   1.00 ts Salt                             1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: OATMEAL-APPLESAUCE BREAD - PAN-1
 Categories: Breadmaker, Breads
      Yield: 1 servings
 
           XKGR41A Don Fifield              0.25 c  Oatmeal (4/5 oz)
   2.25 c  Bread flour                      0.25 c  Applesauce (2 1/10 oz)
   1.00 tb Sugar                            0.50 ts Cinnamon
   1.00 tb Dry milk                         0.63 c  Water (5 fl.oz)
   1.00 ts Salt                             1.00 ts Dry yeast
   1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: ORANGE BREAD - PAN-1
 Categories: Breadmaker, Breads
      Yield: 1 servings
 
           XKGR41A Don Fifield              1.00 tb Butter
   2.25 c  Bread flour                      1.00 tb Orange zest; chopped
   1.00 ts Sugar                            0.44 c  Orange juice (3 1/2 fl.oz)
   1.00 tb Dry milk                         0.50 c  Water
   1.00 ts Salt                             1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: EGG BREAD - PAN-1
 Categories: Breadmaker, Breads
      Yield: 1 servings
 
           XKGR41A Don Fifield              1.00 tb Butter
   2.25 c  Bread Flour                      1.00 sm Egg
   1.00 tb Sugar                            0.75 c  Milk; or enough to make
   1.00 ts Sugar                                    -16/16 c with the whole egg
   1.00 tb Dry milk                         1.00 ts Dry yeast
   1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: FRUIT NUT BRAN BREAD - PAN-1
 Categories: Breadmaker, Breads
      Yield: 1 servings
 
           XKGR41A Don Fifield              0.25 c  Bran flakes (4/5 oz)
   2.25 c  Bread Flour                      3.00 tb Toasted bran
   2.00 tb Brown sugar                      0.25 c  Sliced almonds (4/5 oz)
   1.00 tb Dry milk                         0.25 c  Dried fruit bits (1 2/5 oz)
   1.00 ts Salt                             1.00 c  Water
   1.00 tb Butter                           1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: CHEESE & PEPPERONI BREAD - PAN-1
 Categories: Breadmaker, Breads
      Yield: 1 servings
 
           XKGR41A Don Fifield              2.00 ts Parmesan cheese, grated
   2.25 c  Bread flour                      0.50 ts Garlic powder
   1.00 tb Sugar                            0.50 ts Onion powder
   1.00 tb Dry milk                         0.25 ts Oregano
   1.00 ts Salt                             1.00 ts Olive oil
   0.25 c  Pepperoni (1 oz); chopped        0.75 c  Water
   0.25 c  Provolone cheese (1 1/5 oz);     1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: POPPY SEED-LEMON BREAD - PAN-1
 Categories: Breadmaker, Breads
      Yield: 1 servings
 
           XKGR41A Don Fifield              1.00 tb Butter
   2.25 c  Bread flour                      2.00 tb Poppy seeds
   1.00 tb Sugar                            1.00 tb Lemon peel
   1.00 tb Dry milk                         0.94 c  Water (7 1/2 fl.oz)
   1.00 ts Salt                             1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: PUMPERNICKEL BREAD - PAN-1
 Categories: Breadmaker, Breads
      Yield: 1 servings
 
           XKGR41A Don Fifield              1.00 tb Butter
   2.25 c  Bread flour                      3.00 tb Cornmeal
   0.25 c  Rye flour (1 oz)                 2.00 tb Cocoa
   0.25 c  Whole wheat flour(1 1/3 oz)      2.00 tb Molasses
   1.00 tb Dry milk                         0.94 c  Water (7 1/2 fl.oz)
   1.00 ts Salt                             1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: PUMNPKIN BREAD - PAN-1
 Categories: Breadmaker, Breads
      Yield: 1 servings
 
           XKGR41A Don Fifield              1.00 tb Butter
   2.25 c  Bread flour                      0.25 c  Pumpkin; cooked and mashed
   1.00 tb Sugar                                    -(1 4/5 oz)
   1.00 tb Dry milk                         0.75 c  Water
   1.00 ts Salt                             1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: RAISIN BREAD - PAN-1
 Categories: Breadmaker, Breads
      Yield: 1 servings
 
           XKGR41A Don Fifield              1.00 tb Butter
   2.25 c  Bread flour                      0.25 c  Raisins (1 1/2 oz)
   1.00 tb Sugar                            0.50 tb Cinnamon (optional)
   1.00 tb Dry milk                         0.88 c  Water
   1.00 ts Salt                             1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: RYE BREAD - PAN-1
 Categories: Breadmaker, Breads
      Yield: 1 servings
 
           XKGR41A Don Fifield              1.00 ts Salt
   2.25 c  Bread flour                      1.00 tb Butter
   0.25 c  Rye flour (1 oz)                 1.00 c  Water
   2.00 tb Sugar                            1.00 ts Dry yeast
   1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: SPICY CHEESE LOAF - PAN-1
 Categories: Breadmaker, Breads
      Yield: 1 servings
 
           XKGR41A Don Fifield              1.00 ts Dry mustard
   2.25 c  Bread flour                      0.25 ts Black pepper
   2.00 tb Sugar                            0.50 c  Cheddar cheese; shredded
   1.00 tb Dry milk                         1.00 tb Worcestershire sauce
   1.00 ts Salt                             0.88 c  Water
   1.00 tb Butter                           1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: NO-FAT BAGELS FOR BREADMACHINE
 Categories: Breadmaker, Breads, Low-cal
      Yield: 6 servings
 
           -Judy Garnett pjxg05a            3.00 c  Flour
   1.00 pk Yeast                            1.00    Egg white
   0.75 c  -Warm water; 110 deg             1.50    -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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: BAGELS (BREADMAKER)
 Categories: Breads, Breadmaker
      Yield: 12 servings
 
MMMMM--------------------------SMALL (8-------------------------------
   0.67 c  Water                            0.67 c  Whole wheat flour
   1.00 tb Honey                            1.33 c  Bread flour
   1.00 ts Salt                             1.00 ts Yeast

MMMMM-------------------------MEDIUM (12------------------------------
   1.00 c  Water                            1.00 c  Whole wheat flour
   1.50 tb Honey                            2.00 c  Bread flour
   1.50 ts Salt                             1.50 ts Yeast

MMMMM-------------------------LARGE (16------------------------------
   1.33 c  Water                            1.33 c  Whole wheat flour
   2.00 tb Honey                            2.67 c  Bread flour
   2.00 ts Salt                             2.50 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: ANNE AND BILL'S APPLE OATMEAL BREAD WITH RAIS
 Categories: Breadmaker, Breads
      Yield: 1 servings
 
   0.50 c  Old fashioned rolled oats        1.50 tb Nonfat dry milk powder
   0.63 c  Water                            1.50 tb Applesauce*
   0.50 c  Unsweetened applesauce           0.33 c  Raisins
   2.75 c  Bread flour                      1.00 ts Ground cinnamon
   1.50 ts Salt                             1.50 ts Yeast*
   2.00 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: OLD-FASHIONED WHEAT BREAD
 Categories: Breadmaker, Breads
      Yield: 1 servings
 
MMMMM-------------------------BETH LANE------------------------------

MMMMM-----------------------ONE POUND LOAF----------------------------
   0.75 c  Water                            0.33 c  Whole Wheat Flour
   1.50 tb Canola Oil                       2.00 tb Powdered Milk
   1.50 tb Maple Syrup                      1.00 ts Fine Sea Salt
   1.67 c  Unbleached All-Purpose Flour     1.50 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: POTATO KUGEL BREAD
 Categories: Breadmaker, Breads
      Yield: 6 servings
 
MMMMM-------------------WENDY CERACCHE DBCP84B------------------------

MMMMM--------------------MAKES A MEDIUM LOAF-------------------------
   0.75 c  Mashed Potatoes *                1.00 tb Sugar
   0.75 c  Potato Water                     3.00 c  Bread Flour
   2.25 tb Vegetable Oil                    1.50 ts Yeast
   0.75 ts Salt                             2.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Quick Sourdough Bread
 Categories: Breadmaker, Breads
      Yield: 12 servings
 
   2.25 c  Bread Flour                      0.50 c  Dairy sour cream
   1.00 tb Wheat Germ                       1.00 tb Vinegar
   1.50 ts Sugar                            0.50    Egg white
   1.00 ts Salt                             0.50 tb Water
   0.25 ts Ginger                           1.00 ts Poppy seed
   0.50 c  Water                            2.00 ts Yeast
 
  Load as directed for your bread machine.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Wonder Bread--Golden Egg Bread
 Categories: Breadmaker, Breads
      Yield: 12 servings
 
   2.50 ts Yeast                            2.00    Eggs
   3.00 c  Bread flour                      6.00 tb Vegetable oil
   1.50 ts Salt                             0.75 c  Water
   4.00 tb Sugar                          
 
  Load according to your machine's directions. Bake on light.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Lemon Poppy Seed Bread
 Categories: Breadmaker, Breads
      Yield: 12 servings
 
   0.75 c  Water                            2.00 tb Honey
   3.00 c  Bread flour                      0.50 c  Almonds, toasted & sliced
   1.50 tb Dry milk                         1.00 tb Lemon peel
   1.00 ts Salt                             3.00 tb Poppy seeds
   1.50 tb Butter                           2.00 ts Lemon extract
   0.75 c  Lemon Yogurt                     2.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Walnut-Onion Herb Bread
 Categories: Breads, Breadmaker
      Yield: 8 servings
 
   1.25 tb Active dry yeast                 0.25 c  Chopped fresh dill
   2.00 tb Sugar                                    Or
   1.00 c  Warm water (105-115)             1.50 tb Dried dill
   1.00 c  Warm milk (105-115)              4.50 c  Flour
   1.00    Egg                              0.33 c  Minced white onion
   2.00 ts Salt                             0.67 c  Coarsely chopped walnuts
   2.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: SAUCY APPLE BREAD * ElecBr-1
 Categories: Breadmaker, Breads, Apples
      Yield: 1 servings
 
MMMMM------------------------1 POUND LOAF-----------------------------
           -Marie Frainier *DGCP02C*        2.50 tb Honey
   0.50 c  Apple cider                      0.33 ts Vanilla extract
   1.33 c  White bread flour                2.50 tb Unchopped walnuts
   0.75 c  Plus (see Below)                 2.50 tb Beaten egg
   1.00 tb Wheat flour                      0.33 c  Unsweetened applesauce
   1.00 ts Salt                             0.33 c  Unpeeled granny smith apples
   2.50 tb Plain yogurt                     1.25 ts Yeast (active dry)
 
  *** core and dice unpeeled apple.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: APPLE OAT BREAD * ElecBr-1
 Categories: Breadmaker, Breads, Apples
      Yield: 1 servings
 
MMMMM------------------------1 POUND LOAF-----------------------------
           -Marie Frainier *DGCP02C*        1.00 tb Concentrated apple juice
   0.50 c  Water                            2.00 ts Lemon juice
   1.33 c  White bread flour                1.00 tb Honey
   0.67 c  Wheat flour                      2.00 tb Yogurt
   2.00 ts Dry milk                         2.00 ts Molasses
   1.00 ts Salt                             0.25 c  Oats
   2.00 ts Butter                           2.00 ts Yeast (active dry)
   0.50 c  Canned/chopped apples          
 
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: WHOLE WHEAT SUNFLOWER BREAD
 Categories: Breadmaker, Breads
      Yield: 1 servings
 
           1 pound loaf                     1.00 ts Salt
   0.33 c  Old fash rolled oats             1.00 tb Applesauce
   0.63 c  Buttermilk                       1.00 tb Brown sugar
   1.00    Egg                                      Grated rind 1 orange
   1.00 c  Whole wheat flour                0.25 c  Sunflower seeds
   1.00 c  Bread flour                      0.25 ts Baking soda
   2.00 ts Wheat gream                      3.00 ts Yeast
 
  Crust light. Bake.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: BASIC WHITE BREAD
 Categories: Breadmaker, Breads
      Yield: 1 servings
 
           --1 1/2 pound loaf               1.50 ts Salt
   0.50 c  Water                            1.50 tb Butter/marg/applesauce
   0.63 c  Milk                             3.00 tb Sugar
   3.00 c  Bread flour                      1.50 ts Yeast
 
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: EGG BREAD
 Categories: Breadmaker, Breads
      Yield: 1 servings
 
           1 1/2 pound loaf                 1.50 ts Salt
   0.75 c  Milk                             3.00 tb Applesauce
   2.00    Eggs                             0.25 c  Sugar
   3.00 c  Bread flour                      1.50 ts Yeast
 
  Crust light.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: BASIC WHOLE WHEAT
 Categories: Breadmaker, Breads
      Yield: 1 servings
 
           1 pound loaf                     1.00 c  Bread flour
   0.25 c  Water                            1.00 ts Salt
   0.38 c  Milk                             1.00 tb Applesauce (oil)
   1.00    Egg                              1.00 tb Honey
   1.00 c  Whole wheat flour                2.00 ts Yeast
 
  Crust light Bake.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: SAN DIEGO SUNSHINE
 Categories: Breadmaker, Breads
      Yield: 1 servings
 
           1 pound loaf                     1.50 tb Applesauce (butter)
   0.75 c  Water                            1.00 tb Brown sugar
   1.33 c  Bread flour                      1.00 tb Honey
   0.67 c  Whole wheat flour                        Grated rind of 1 orange
   1.00 ts Salt                             1.50 ts Yeast
 
  Crust: light. Bake.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Luscious Luau Bread
 Categories: Breadmaker, Breads
      Yield: 1 servings
 
   0.75 c  Water**                          2.00 tb Shredded carrots
   1.00 tb Dry milk**                       0.25 c  Flaked, shredded coconut
   1.00 tb Butter (cut up)                  0.50 c  Crushed pineapple
   2.33 c  Bread flour                      0.33 c  Chopped macadamia nuts
   0.50 ts Salt                             2.00 ts Yeast
   1.50 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: LINDA'S EASY POTATO BREAD
 Categories: Breadmaker, Breads
      Yield: 1 servings
 
           1 1/2 pound loaf                 1.50 ts Salt
   0.25 c  Instant potato flakes            1.50 tb Applesauce (butter)
   0.75 c  Milk                             1.50 tb Sugar
   0.38 c  Water                            2.00 ts Yeast
   3.00 c  Bread flour                    
 
  crust light.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: MIDNIGHT-SUN BREAD
 Categories: Breadmaker, Breads
      Yield: 1 servings
 
           1 1/2 pound loaf                 2.00 tb Honey
   1.13 c  Buttermilk                               Grated rind 1 small orange
   3.00 c  Bread flour                      1.50 ts Caraway seeds
   1.50 ts Salt                             0.50 c  Raisins
   2.00 tb Applesauce (butter)              2.00 ts Yeast
 
  Bake Light
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: ENGLISH TOASTING BREAD
 Categories: Breadmaker, Breads
      Yield: 1 servings
 
           1 1/2 pound loaf                 2.00 ts Sugar
   0.75 c  Milk                             0.25 ts Baking soda
   0.38 c  Water                            2.00 ts Yeast
   3.00 c  Bread flour                              Cornmeal
   1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: TANGY BUTTERMILK CHEESE BREAD
 Categories: Breadmaker, Breads
      Yield: 1 servings
 
           1/2 pound loaf                   1.50 tb Sugar
   1.13 c  Buttermilk                       0.75 c  Grated extra-sharp cheese
   3.00 c  Bread flour                      1.50 ts Yeast
   1.50 ts Salt                           
 
  Use extra sharp cheese. Bake light.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: BMM HERB BREAD
 Categories: Breadmaker, Breads
      Yield: 1 servings
 
           1 1/2 pound loaf                 1.50 tb Sugar
   3.00 tb Applesauce (butter)              0.50 ts Dried dill
   0.50 c  Chopped onion                    0.50 ts Dried basil
   1.00 c  Milk                             0.50 ts Dried rosemary
   3.00 c  Bread flour                      1.50 ts Yeast
   1.50 ts Salt                           
 
  Place all ingred. including onion mix in pan. select light crust &
  press start.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: ANITA'S ITALIAN HERB BREAD
 Categories: Breadmaker, Breads
      Yield: 1 servings
 
           1 1/2 pound loaf                 1.00 tb Sugar
   1.13 c  Buttermilk                       0.50 c  Parmesan cheese
   3.00 c  Bread flour                      0.25 ts Dried basil
   1.50 ts Salt                             0.25 ts Dried oregano
   1.50 tb Applesauce (oil)                 1.50 ts Yeast
 
  Crust light. Bake.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: HEAVENLY WHOLE WHEAT BREAD
 Categories: Breadmaker, Breads
      Yield: 1 servings
 
           1 pound loaf                     3.00 tb Applesauce (butter)
   0.75 c  Water                            1.00 tb Sugar
   1.33 c  Whole wheat flour                3.00 tb Instant Potato flakes
   0.67 c  Bread flour                      1.50 ts Yeast
   1.00 ts Salt                           
 
  Good!! Crust: light. Bake.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: DEBBIE'S HONEY WHOLE WHEAT BREAD
 Categories: Breadmaker, Breads
      Yield: 1 servings
 
           1 pound loaf                     2.00 ts Applesauce
   0.75 c  Milk                             3.00 tb Honey
   2.00 c  Whole wheat flour                2.00 ts Yeast
   0.50 ts Salt                           
 
  Crust light. Bake.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: MADELEINE'S NEIGHBORLY BREAD
 Categories: Breadmaker, Breads
      Yield: 1 servings
 
           1 pound loaf                     0.25 c  Plain mashed potato*
   0.38 c  Milk                             1.00 ts Salt
   0.25 c  Potato water                     1.00 tb Applesauce (butter)
   1.33 c  Whole wheat flour                1.00 tb Honey
   0.67 c  Bread flour                      2.00 ts Yeast
 
  Crust light.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: APPLE-BUTTER WHEAT BREAD
 Categories: Breadmaker, Breads
      Yield: 1 servings
 
           1 pound loaf                     1.00 ts Salt
   0.63 c  Water                            1.00 tb Applesauce (butter)
   1.00 c  Allpurpose flour                 3.00 tb Apple butter
   1.00 c  Whole wheat flour                1.50 ts Yeast
 
  Crust light. Bake.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: DAILY BREAD
 Categories: Breadmaker, Breads
      Yield: 1 servings
 
           1 pound loaf                     1.00 ts Salt
   3.00 tb Millers bran                     1.00 tb Applesauce
   0.25 c  Milk                             3.00 tb Honey
   0.38 c  Water                            0.25 c  Sunflower seeds
   1.00    Egg                              2.00 ts Yeast
   2.00 c  Whole wheat flour              
 
  Crust: light. Bake.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: SHREDDED-WHEAT BREAD
 Categories: Breadmaker, Breads
      Yield: 1 servings
 
           1 pound loaf                     1.00 tb Applesauce
   1.00    Large shredded-wheat biscuit     1.50 tb Brown sugar
   0.88 c  Water                            1.50 tb Honey
   2.00 c  Whole wheat flour                2.00 ts Yeast
   1.00 ts Salt                           
 
  Crust light. Bake.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: MOM'S BREAD ROLLS FOR THE BM
 Categories: Breads, Breadmaker
      Yield: 24 servings
 
           * JAN CARGILL ** VHPK03A         0.50 tb Salt
   0.67 c  Milk                             1.00 tb Shortening
   0.67 c  Water                            1.00 pk Yeast or 1 env. dry yeast
   1.33 tb Sugar                            3.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Herman Starter
 Categories: Breads, Breadmaker
      Yield: 1 servings
 
MMMMM-----------------------I.E.S.JJGF65A----------------------------
   2.00 tb Or 2 envelopes active dry        1.00 c  Sugar
           Yeast                            2.00 c  All purpose white flour
   0.25 c  Warm water                       2.00 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.....
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Hawaiin sweet bread
 Categories: Breads, Breadmaker
      Yield: 1 servings
 
   3.00 ts Dry yeast                        0.25 ts Lemon extract
   5.00 tb Sugar                            0.25 ts Vanilla extract
   3.00 c  Bread flour                      2.00    Eggs
   0.75 ts Salt                             4.00 tb Butter
   2.00 tb Dry milk                         1.00 c  Warm water
   2.00 tb Instant potato flakes          
 
  This is from "Great Bread Machine Recipes" by Norman A. Garrett.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      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."
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      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."
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      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."
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: OAT-WHEAT BAGEL BREAD
 Categories: Breadmaker, Breads
      Yield: 1 servings
 
   1.50 ts Yeast - 1                        1.50 ts Cinnamon  1
   1.50 ts Gluten - 1                       1.00 ts Salt - 1 1/2
   1.50 c  Oat flour  1                     3.00 tb Honey - 2
   1.50 c  Whole wheat flour - 1            1.00 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: BASIC SOURDOUGH STARTER (WITH POTATO)
 Categories: Breads, Sourdough, Starter
      Yield: 1 servings
 
           -NFXS18B                         0.50 tb Active dry yeast
           Lg baking potato peeled,cube     1.00 ts Sugar
   1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: WHOLE-WHEAT SOURDOUGH STARTER
 Categories: Breads, Sourdough, Starter
      Yield: 1 servings
 
           NFXS18B                          1.00 ts Active dry yeast
   1.50 c  Whole wheat flour                1.50 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: YOGHURT SOURDOUGH STARTER
 Categories: Breads, Sourdough, Starter
      Yield: 1 servings
 
           NFXS18B                          2.00 tb Natural plain yoghurt
   1.00 c  Low fat milk                     1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: BASIC SOURDOUGH STARTER
 Categories: Breads, Sourdough, Starter
      Yield: 1 servings
 
           NFXS18B                          0.75 c  Milk
   1.00 ts Active dry yeast                 1.00 c  Flour *
   0.25 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: SOURDOUGH RYE STARTER
 Categories: Breads, Sourdough, Starter
      Yield: 1 servings
 
           NFXS18B                          1.50 c  Lukewarm water
   2.00 c  Rye flour                                Onion slice optional
   1.00 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!
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: ALASKA SOUREST DOUGH
 Categories: Starter, Sourdough, Breads
      Yield: 2 servings
 
   1.00 pk Yeast                            1.00 tb Vinegar
   2.25 c  Warm water                       1.00 ts Salt
   2.00 tb Sugar                            2.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: CARAWAY RYE *** XXMX58B
 Categories: Breads, Breadmaker
      Yield: 1 servings
 
   1.00 c  Flour; better for bread flo      1.00 tb Caraway seeds
   1.00 c  Flour; all purpose               1.00 tb Butter
   0.50 c  Rye flour                        1.00 c  Warm water
   0.75 ts Salt                             1.25 ts Yeast
 
  Add in the order required for your BM It is on the sweet side. Re-
  ally our favorite. FROM: JOYCE ALENSKIS (XMXX58B)
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Pizza
 Categories: Breadmaker, Breads
      Yield: 1 servings
 
   2.25 c  Bread flour                              TOPPINGS:
   1.00 ts Salt                             0.67 c  Pizza sauce (10 oz)
   1.50 ts Vegetable oil                    2.00 c  Mozzarella cheese (8 oz)
   0.75 c  Water                                    Garnishes of your choice
   1.00 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: SOURDOUGH STARTER AND BREAD
 Categories: Sourdough, Starter, Breads, Breadmaker
      Yield: 1 servings
 
           -MARY GEORGE   (GVJN88B)         2.00 c  Bread flour
   2.00 c  Skim milk                        1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Three Cheese Bread
 Categories: Breads, Breadmaker
      Yield: 16 servings
 
   0.75 c  Water                            0.50 c  Shredded Swiss Cheese
   3.00 c  Bread Flour                      0.33 c  Creamed Cottage Cheese
   2.00 tb Sugar                            3.00 tb Grated Parmesan Cheese
   1.50 ts Salt                             2.00 ts Regular Active Yeast
   2.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Blueberry Muffins
 Categories: Muffins, Breads, Fruits
      Yield: 12 servings
 
MMMMM-------------------CYNTHIA MERZER CPFX72A------------------------
   1.00 c  Sugar                            0.75 ts Nutmeg
   0.25 c  Margarine                        0.50 ts Vanilla extract
   1.00 c  Milk                             0.25 ts Salt
   1.00 lg Egg                              1.00 c  Blueberries, fresh or
   1.33 c  Flour                                    -unsweetened frozen, thawed
   2.00 ts Baking powder                            -and drained
   0.75 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Hamburger Pizza
 Categories: Cheese, Ground beef, Breads
      Yield: 8 servings
 
MMMMM---------------------------CRUST--------------------------------
   2.50 c  Bisquick Baking Mix              0.67 c  Water; Hot
   1.00 pk Active Dry Yeast              

MMMMM------------------------MEAT MIXTURE-----------------------------
   1.00 lb Lean Ground Beef                 2.00 ts Oregano Leaves
   0.50 c  Onion; Chopped                   0.25 ts Pepper
  15.00 oz Tomato Sauce                  

MMMMM--------------------------TOPPING-------------------------------
   0.50 c  Green Pepper; Chopped (opt)      1.00 c  Parmesan Cheese; Grated
   2.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Spiced Apple Muffins
 Categories: Breads, Fruits, Muffins, Apples
      Yield: 12 servings
 
   0.33 c  Shortening                       0.50 ts Cinnamon
   0.50 c  Sugar                            0.25 c  Milk
   1.00    Egg                              1.00 c  Apple sauce
   1.50 c  Sifted flour                     0.33 c  Melted butter
   2.00 ts Baking powder                    0.50 ts Sugar
   0.50 ts Salt                             1.00 ts Cinnamon
   0.50 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Apple Butter Bread
 Categories: Breads, Fruits, Apples
      Yield: 1 servings
 
   1.50 c  Flour                            1.00    Egg
   2.00 tb Flour                            4.00 tb Melted butter
   2.00 tb Baking powder                    0.50 c  Apple butter
   0.50 c  Brown sugar                      0.25 c  Milk
   1.00 ts Cinnamon                         0.25 c  Apple cider
   0.50 ts Nutmeg                           0.50 c  White raisins,soaked in
   0.50 ts Salt                             2.00 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Apple Banana Bread
 Categories: Breads, Fruits, Apples
      Yield: 8 servings
 
   0.50 c  Butter, softened                 2.00 c  Flour
   0.50 c  Brown Sugar                      1.00 ts Baking Powder
   0.50 c  Granulated Sugar                 1.00 ts Baking Soda
   2.00    Eggs                             0.50 ts Cinnamon
   3.00 tb Sour Cream                       2.00    Apples, cored and chopped
   1.00    Banana, mashed                   0.50 c  Chopped Walnuts
   1.00 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Apple Pancakes II
 Categories: Breads, Apples
      Yield: 1 servings
 
   1.00 c  Flour                            0.50 c  Milk
   0.25 ts Salt                             1.00    Egg; beaten
   1.50 ts Baking powder                    0.50 ts Vanilla
   1.00 tb Butter; melted                   1.25 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: 7-Up Apple Dumplings
 Categories: Breads, Apples
      Yield: 10 servings
 
   2.00 c  Sugar                           10.00    Large apples
   1.00 ts Cinnamon                         1.00    Can biscuits
   0.50 ts Nutmeg                           1.00 ts Nutmeg
   1.00    Stick butter                     1.00 ts Cinnamon
  20.00 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Apple Rolls
 Categories: Breads, Rolls, Apples
      Yield: 2 servings
 
   2.00 c  Flour                            0.25 c  Shortening
   4.00 ts Baking powder                    2.00 tb Melted butter or butter
   0.75 c  Milk                                     -substitute
   4.00 c  Pared, sliced apples             1.00 ts Cinnamon
   0.25 c  Brown sugar                      1.00 c  Brown sugar
   0.50 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Apple Pancake Puff
 Categories: Breads, Apples, Low-cal
      Yield: 4 servings
 
   1.00 tb +1 t rc margarine                1.00 ts Cinnamon
   3.00    Small mac. apples;cored &        2.00    Large eggs
           Cut into 1/4" thick slices       0.50 c  Skim milk
   2.00 tb Dark raisins                     0.25 c  + 2 Tb. flour
   3.00 tb Granulatd sugar                  1.00 ts Vanilla extract
   2.00 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Apple Bread #2
 Categories: Breads, Apples
      Yield: 2 servings
 
   0.50 c  Butter                           1.00 tb Butter (melted)
   2.00 c  Peeled, diced,apples             2.00 tb Buttermilk
   1.00 c  Sugar                            0.25 c  Packed brown sugar
   0.50 c  Chopped walnuts                  2.00 c  All purpose flour
   2.00    Eggs                             0.25 ts Cinnamon
   0.50 c  Raisins                          1.00 ts Vanilla
   1.00 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Apple Bread
 Categories: Breads, Apples
      Yield: 12 servings
 
   4.00 c  Apples, sliced                   2.00 lg Eggs
   1.00 c  Butter                           2.00 ts Cinnamon
   2.00 c  Sugar                            0.50 c  Hazelnuts, chopped
   2.00 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Ange's Apple Bread
 Categories: Breads, Apples
      Yield: 2 servings
 
   2.00 c  Sugar                            1.00 ts Baking soda
   1.00 c  Oil                              1.00 ts Cinnamon
   3.00    Eggs                             2.00 ts Vanilla extract
   3.00 c  All purpose flour                2.00 c  Chopped peeled apples
   1.00 ts Salt                             1.00 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Walnut Apple Bread
 Categories: Breads, Apples
      Yield: 1 servings
 
   1.50 c  All-purpose flour, sifted        1.50 c  Wheat cereal flakes, crushed
   2.00 ts Baking powder                    1.00 c  Walnuts, coarsely chopped
   0.50 ts Baking soda                      0.25 c  Apple, chopped
   0.50 ts Salt                             1.00    Egg, slightly beaten
   1.00 ts Cinnamon                         0.25 c  Brown sugar, firmly packed
   0.25 ts Nutmeg                           2.00 ts Vegetable oil
   0.13 ts Allspice                         1.50 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Sourdough Apple Sorcery
 Categories: Breads, Sourdough, Apples
      Yield: 4 servings
 
   0.75 c  White flour                      0.50 ts Ground cinnamon
   0.75 c  Whole wheat flour                        Egg
   0.67 c  Lightly toasted wheat germ       0.50 c  Brown sugar
   0.50 ts Salt                             0.50 c  Safflower oil
   0.50 ts Baking soda                      1.00 c  Sourdough starter, room temp
   1.00 ts Baking powder                    1.00 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Apple Breakfast Bread
 Categories: Breads, Apples
      Yield: 2 servings
 
   2.00 c  Flour                            3.00    Apples
   1.00 ts Salt                             4.00 ts Baking powder
   2.00 tb Brown sugar                      4.00 tb Shortening
   0.75 c  Milk                             2.00 c  Chopped raisins
   1.00 ts Cinnamon                         1.00    Egg, well beaten
   2.00 tb Melted butter or butter          2.00 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Sourdough Apple Pancakes
 Categories: Sourdough, Breads, Apples
      Yield: 4 servings
 
   2.00 c  Starter                          1.00 tb Sugar
   1.00    Egg; beaten                              White flour; kneaded
   0.50 c  Applesauce                       0.50 ts Baking soda
   2.00 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: STRAWBERRY-ORANGE MUFFINS
 Categories: Muffins, Fruits, Breads
      Yield: 16 servings
 
MMMMM--------------------NORMA WRENN NPXR56B-------------------------
   2.25 c  All-purpose flour                1.00    Egg
   2.00 ts Baking powder                    1.00 tb Finely grated orange zest
   1.00 ts Baking soda                      1.00 c  Fresh strawberries; thinly
   0.50 ts Salt                                     -sliced 1/8"; pat dry
   0.75 c  Sugar                                    -between paper towels to
   0.50 c  Milk                                     -keep juices from coloring
   0.50 c  Sour cream                               -the batter
   0.33 c  Vegetable oil                    0.33 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Boboli Topping 23
 Categories: Breads, Cheese, Pizza, Eggs
      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)
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: BOBOLI CRUST
 Categories: Pizza, Breads
      Yield: 2 servings
 
MMMMM---------------------ED BOSMAN MKPN54A--------------------------
   2.50 c  BREAD flour                      2.00 sm Cloves garlic; thinly sliced
   0.50 ts -Salt                            2.00 tb Rosemary*
   0.75 ts Active dry yeast                 3.00 tb Bertolli Light olive oil
   1.00 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Swedish Oven Pancakes
 Categories: Breads, Breakfast, Main dish
      Yield: 6 servings
 
   3.00 c  Milk                             4.00 tb Butter, melted
   4.00    Eggs                             1.00 ts Salt
   2.00 c  Flour                            2.00 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)
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Lemon Bread
 Categories: Breads, Breadmaker
      Yield: 1 servings
 
MMMMM---------------------FOR 1-1/2 LB. LOAF--------------------------
   1.00 pk Yeast                            0.75 c  Milk; scalded
   3.00 c  Bread flour                      1.00    Egg + 1 yolk; room temp.
   0.25 c  Sugar                            0.25 ts Lemon extract
   0.50 ts Salt                             2.00 ts Dried or freshly grated
   0.25 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Pumpernickel Bread
 Categories: Breads, Breadmaker
      Yield: 1 servings
 
MMMMM---------------------FOR 1-1/2 LB. LOAF--------------------------
   1.50 pk Yeast                            1.50 ts Salt
   2.00 c  Rye flour                        1.00 tb Unsweetened cocoa
   0.50 c  Unprocessed whole-bran           3.00 tb Molasses
           -cereal                          1.00 tb Vegetable oil
   1.75 c  Bread flour                      1.25 c  Warm water
   2.00 ts Caraway seed                   
 
  Add all ingredients in the order listed, select white bread and push
  start.
  
  From Loafing It by DAK
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Drew's Famous Onion Dill Bread
 Categories: Breads, Breadmaker
      Yield: 1 servings
 
MMMMM---------------------FOR 1-1/2 LB. LOAF--------------------------

MMMMM----------------------------ADD---------------------------------
   1.00 pk Yeast                            1.50 ts Salt
   3.33 c  Flour                            1.00    Egg; unbeaten, room temp
   0.25 ts Baking soda                   

MMMMM-----------------MIX TOGETHER, WARM AND ADD----------------------
   0.25 c  Water                            3.00 tb Minced dried onion
   0.75 c  Cottage cheese                   2.00 tb Whole dill seed
   0.75 c  Sour cream                       1.50 tb Butter
   3.00 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Diet Rite Bread
 Categories: Breads, Breadmaker
      Yield: 1 servings
 
MMMMM---------------------FOR 1-1/2 LB. LOAF--------------------------
   1.00 pk Yeast                            1.25 c  Diet rite soda, or Club soda
   3.00 c  Bread flour                              -at room temperature
 
  Place all ingredients into pan, select white bread, and push start.
  
  From Loafing It by DAK
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Potato Loaf Bread
 Categories: Breads, Breadmaker
      Yield: 1 servings
 
MMMMM---------------------FOR 1-1/2 LB. LOAF--------------------------
   1.00 pk Yeast                            2.50 ts Sweet butter
   3.00 c  Bread flour                      2.00 tb Instant mashed potato flakes
   1.00 tb Sugar                            1.00 c  Hot milk
   1.50 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Real Chocolate Bread
 Categories: Breads, Breadmaker
      Yield: 1 servings
 
MMMMM---------------------FOR 1-1/2 LB. LOAF--------------------------
   1.00 pk Yeast                            1.00    Egg; unbeaten
   3.00 c  Bread flour                      0.25 c  Soft butter, or margerine
   0.50 c  Sugar                            0.50 ts Vanilla
   0.25 c  Unsweetened cocoa                1.00 c  Warm milk
 
  Add all ingredients in the order given, select whiter bread, and push
  start.
  
  From Loafing It by DAK
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Beer Cheese Bread
 Categories: Breads, Breadmaker
      Yield: 1 servings
 
MMMMM---------------------FOR 1-1/2 LB. LOAF--------------------------
   1.00 pk Yeast                           10.00 oz Beer; at room temperature
   3.00 c  Bread flour                      4.00 oz Processed American cheese
   1.00 tb Sugar                                    -(2 slices)
   1.50 ts Salt                             4.00 oz Jack cheese; or any other
   1.00 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Bloody Mary Bread
 Categories: Breads, Breadmaker
      Yield: 1 servings
 
MMMMM---------------------FOR 1-1/2 LB. LOAF--------------------------
   1.00 pk Yeast                            6.00 oz Can of spicy V-8 juice; at
   3.00 c  Bread flour                              -room temperature
   1.00 ts Salt                             1.00 tb Vodka
   1.00 tb Sugar                            1.00 tb Water
   1.00 tb Soft butter                      1.00    Egg
 
  Place all ingredients into pan, select white bread and push start.
  
  Serve with a stalk of celery.
  
  From Loafing It by DAK
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: California Dip Bread
 Categories: Breads, Breadmaker
      Yield: 1 servings
 
MMMMM---------------------FOR 1-1/2 LB. LOAF--------------------------
   1.00 pk Yeast                            0.25 ts Baking soda
   3.33 c  Flour                            1.00    Egg; room temperature

MMMMM-----------------MIX TOGETHER, WARM AND ADD----------------------
   0.75 c  Cottage cheese                   1.50 tb Butter
   0.75 c  Sour cream                       0.25 c  Water
   3.00 tb Sugar                            1.00 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Buttermilk Cheese Bread
 Categories: Breads, Breadmaker
      Yield: 1 servings
 
MMMMM---------------------FOR 1-1/2 LB. LOAF--------------------------
   1.00 pk Yeast                            1.00 tb Sugar
   3.00 c  Bread flour                      1.00 c  Buttermilk; room temperature
   1.00 ts Baking powder                    0.25 c  Warm water
   1.00 ts Salt                             1.00 c  Grated sharp cheddar cheese
 
  Pour in all ingredients in the order listed. Select white bread and
  push start.
  
  From Loafing It by DAK.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Anadama Bread
 Categories: Breads, Breadmaker
      Yield: 1 servings
 
MMMMM---------------------FOR 1-1/2 LB. LOAF--------------------------
   1.00 pk Yeast                            0.33 c  Molasses
   3.50 c  Bread flour                      1.00 ts Salt
   0.33 c  Yellow cornmeal                  2.00 ts Butter
   1.50 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Applesauce Bread
 Categories: Breads, Breadmaker
      Yield: 1 servings
 
MMMMM---------------------FOR 1-1/2 LB. LOAF--------------------------
   1.00 pk Yeast                            0.50 ts Cinnamon
   2.25 c  Bread flour                      1.00 pn Nutmeg
   0.75 c  Wheat flour                      0.67 c  Warm applesauce
   0.50 ts Salt                             0.50 c  Warm applejuice
   4.00 tb White sugar                      0.50 c  Grated fresh apple
 
  Put all ingredients into the pan, select white bread, and push start.
  
  From Loafing It by DAK
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Banana Wheat Bread
 Categories: Breads, Breadmaker, Breakfast
      Yield: 1 servings
 
MMMMM---------------------FOR 1-1/2 LB. LOAF--------------------------
   1.00 pk Yeast                            0.25 c  Honey
   1.50 c  Bread flour                      0.25 c  Warm water
   1.50 c  Wheat flour                      1.00    Egg
   0.50 ts Salt                             0.25 c  Oil
   2.00    Medium ripe bananas; sliced      0.50 ts Vanilla
           -right into pan                  1.00 ts Poppy seeds;(optional)
 
  Add ingredients into the pan in the order listed, select white bread,
  and push start.
  
  From Loafing It by DAK
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Blueberry Bread
 Categories: Breads, Breadmaker, Breakfast
      Yield: 1 servings
 
MMMMM---------------------FOR 1-1/2 LB. LOAF--------------------------
   1.00 pk Yeast                            1.00 cn Blueberries (16-1/2 oz);well
   3.00 c  Bread flour                              -drained, reserve liquid
   0.50 ts Salt                             0.25 c  Retained juice
   2.00 tb Sugar                            0.25 c  Water; approximately
   1.00 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Cheddar Cheese Bread
 Categories: Breads, Breadmaker
      Yield: 1 servings
 
MMMMM---------------------FOR 1-1/2 LB. LOAF--------------------------
   1.00 pk Yeast                            2.00 tb Sugar
   3.00 c  Bread flour                      1.25 c  Warm water
   0.25 c  Nonfat dry milk                  1.50 c  Grated sharp cheddar; (6 oz)
   1.00 tb Soft butter                              -at room temperature
   1.00 ts Salt                           
 
  Put all ingredients into the pan, select white bread, and push start.
  
  From Loafing It by DAK
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chocolate Chip Bread
 Categories: Breads, Breadmaker
      Yield: 1 servings
 
MMMMM---------------------FOR 1-1/2 LB. LOAF--------------------------
   1.00 pk Yeast                            4.00 tb Soft butter
   3.00 c  Bread flour                      1.00    Egg
   2.00 tb Brown sugar                      1.00 c  Warm milk
   2.00 tb White sugar                      0.25 c  Water
   1.00 ts Salt                             1.00 c  Chocolate chips
   1.00 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Easy Wheat And Honey Bread
 Categories: Breads, Breadmaker, Breakfast
      Yield: 1 servings
 
MMMMM---------------------FOR 1-1/2 LB. LOAF--------------------------
   1.00 pk Yeast                            2.00 tb Honey
   0.75 c  Whole wheat flour                2.00 tb Butter; at room temperature
   2.50 c  Bread flour                      1.00    Egg; at room temperature
   1.00 ts Salt                             1.00 c  Plus 1 Tbsp. warm water
 
  Put all ingredients in pan, select white bread and push start.
  
  From Loafing It by DAK
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Eileen's Corn-chillies-cheese Bread
 Categories: Breads, Breadmaker
      Yield: 1 servings
 
MMMMM---------------------FOR 1-1/2 LB. LOAF--------------------------
   1.00 pk Yeast                            0.50 c  Cheddar cheese, shredded
   3.00 c  Bread flour                      1.00    Egg
   0.75 c  Yellow cornmeal                  1.00 tb Soft butter
   0.50 c  Whole kernel canned corn;        0.50 ts Salt
           -drained                         2.00 ts Sugar
   1.00 tb Canned Ortega chillies;          1.25 c  Warm water
           -chopped                       
 
  Put all ingredients into pan, select white bread, and push start.
  
  From Loafing It by DAK
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: French Bread # 1
 Categories: Breads, Breadmaker
      Yield: 1 servings
 
MMMMM---------------------FOR 1-1/2 LB. LOAF--------------------------
   1.00 pk Yeast                            2.00 tb Butter (sweet gives the most
   3.00 c  Bread flour                              -(authentic taste)
   2.00 tb Sugar                            1.00 c  Less 1 Tbsp. hot water
   1.00 ts Salt                             2.00    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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: French Bread # 2
 Categories: Breads, Breadmaker
      Yield: 1 servings
 
MMMMM---------------------FOR 1-1/2 LB. LOAF--------------------------
   1.00 pk Yeast                            1.00 ts Sugar
   2.00 c  Bread flour                      1.00 ts Soft butter
   1.00 ts Salt                             1.00 c  Plus 1 Tbsp. warm water
 
  Put all ingredients in inner pot, select "French" bread and push
  start.
  
  From Loafing It by DAK
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Golden Egg Bread
 Categories: Breads, Breadmaker
      Yield: 1 servings
 
MMMMM---------------------FOR 1-1/2 LB. LOAF--------------------------
   1.00 pk Yeast                            6.00 tb Vegetable or corn oil
   3.00 c  Bread flour                      1.50 ts Salt
   4.00 tb Sugar                            0.75 c  Warm water
   2.00    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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Golden Raisin Bread
 Categories: Breads, Breadmaker
      Yield: 1 servings
 
MMMMM---------------------FOR 1-1/2 LB. LOAF--------------------------
   1.00 pk Yeast                            2.00 tb Soft butter
   2.00 c  Bread flour                      0.75 c  Golden raisins
   1.00 c  Whole wheat flour                0.25 ts Ground ginger
   0.25 c  Wheat germ                       0.50 ts Cinnamon
   0.25 c  Brown sugar                      1.50 c  Warm water
   1.00 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Granola Bread
 Categories: Breads, Breadmaker
      Yield: 1 servings
 
MMMMM---------------------FOR 1-1/2 LB. LOAF--------------------------
   1.00 pk Yeast                            1.50 ts Sugar
   0.75 c  Whole wheat flour                0.75 c  Warm water
   2.00 c  Bread flour                      0.50 c  Buttermilk
   1.00 c  Granola; grind finely in         2.00 tb Sweet butter; warm
           -blender                         2.00 tb Honey
   0.75 ts Salt                             1.00    Egg
 
  Add all ingredients, select white bread and push start.
  
  From Loafing It by DAK
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Hawaiian Coconut Bread
 Categories: Breads, Breadmaker
      Yield: 1 servings
 
MMMMM---------------------FOR 1-1/2 LB. LOAF--------------------------
   1.00 pk Yeast                            0.75 c  Coconut; shredded
   3.00 c  Bread flour                      0.75 c  Macadamia nuts (whole is
   2.00 ts Salt                                     -fine or use almonds)
   1.00 tb Sugar                            0.50 c  Crushed pineapple; well
   0.25 c  Nonfat dry milk powder                   -drained
   1.00    Egg                              0.50 c  Pineapple juice from above
   0.25 c  Soft butter                      0.25 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Henzi's Seed Bread
 Categories: Breads, Breadmaker
      Yield: 1 servings
 
MMMMM---------------------FOR 1-1/2 LB. LOAF--------------------------

MMMMM----------------------DRY INGREDIENTS---------------------------
   1.00 pk Yeast                            1.00 ts Salt
   1.00 tb Sugar                            0.33 c  Golden raisins
   1.50 c  Bread flour                      0.33 c  Chopped pecans or walnuts
   1.50 c  Wheat flour                      0.33 c  Sunflower seeds
   0.67 c  Rye flour                        0.33 c  Poppy seeds
   0.50 c  Cornmeal                         2.00 tb Caraway seeds
   0.50 c  Unprocessed bran              

MMMMM---------------------LIQUID INGREDIENTS--------------------------
   1.00 c  Warm water                       4.00 tb Honey
   0.33 c  Warm milk                        1.00    Egg
   1.00 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Maple Oatmeal Bread
 Categories: Breads, Breadmaker
      Yield: 1 servings
 
MMMMM---------------------FOR 1-1/2 LB. LOAF--------------------------
   1.00 pk Yeast                            0.33 c  Maple syrup
   1.00 c  Quick cooking (Quaker) oats      1.00 tb Cooking oil
   3.00 c  Bread flour                      1.25 c  Plus 1 Tbsp. very warm water
   1.00 ts Salt                           
 
  Put all the ingredients into the pan, select white bread and push
  start.
  
  From Loafing It by DAK
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Mint And Yogurt Bread
 Categories: Breads, Breadmaker
      Yield: 1 servings
 
MMMMM---------------------FOR 1-1/2 LB. LOAF--------------------------
   1.00 pk Yeast                                    -fresh lemon
   3.00 c  Bread flour                      2.00 ts Honey
   1.00 c  Plain yogurt; room temp.         1.00 ts Melted butter
   3.00 tb Fresh mint; chopped              0.25 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Mom's Basic White Bread
 Categories: Breads, Breadmaker
      Yield: 1 servings
 
MMMMM---------------------FOR 1-1/2 LB. LOAF--------------------------
   1.00 pk Yeast                            2.00 tb Nonfat dry milk powder
   3.00 c  Flour                            1.00 tb Butter
   1.00 tb Sugar                            1.25 c  Warm water (110 degrees)
   1.00 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Old Fashioned Graham Flour Bread
 Categories: Breads, Breadmaker
      Yield: 1 servings
 
MMMMM---------------------FOR 1-1/2 LB. LOAF--------------------------
   1.00 pk Yeast                            1.00 ts Salt
   2.00 c  Bread flour                      1.00 tb Honey
   2.00 c  Graham flour                     1.00 tb Soft butter
   0.25 c  Nonfat dry milk powder           1.50 c  Warm water
 
  Combine all ingredients in pan, select white bread and push start.
  
  From Loafing It by DAK
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Orange Bread
 Categories: Breads, Breadmaker
      Yield: 1 servings
 
MMMMM---------------------FOR 1-1/2 LB. LOAF--------------------------
   1.00 pk Yeast                            1.00    Egg; room temperature
   3.00 c  Bread flour                      2.00 tb Grated orange rind
   0.25 c  Sugar                            1.00 c  Orange juice
   1.00 ts Salt                             0.25 c  Hot water
   1.00 tb Soft butter                    
 
  Add all the ingredients to the pan, select white bread and push start.
  
  From Loafing It by DAK
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Peanut Butter Bread
 Categories: Breads, Breadmaker
      Yield: 1 servings
 
MMMMM---------------------FOR 1-1/2 LB. LOAF--------------------------
   1.00 pk Yeast                            0.50 c  Chunky peanut butter
   3.00 c  Bread flour                      1.25 c  Very warm water
   0.25 c  Brown sugar; packed            
 
  Add all the ingredients in the order listed, select white bread and
  push start.
  
  From Loafing It by DAK
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Pecan-red Onion Bread
 Categories: Breads, Breadmaker
      Yield: 1 servings
 
MMMMM---------------------FOR 1-1/2 LB. LOAF--------------------------
   1.00 pk Yeast                            1.00 c  Plus 1 Tbsp. warm milk
   3.00 c  Bread flour                      0.25 c  Soft butter
   1.50 ts Sugar                            0.50 c  Chopped fresh red onion
   1.50 ts Salt                             0.75 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Pepper Spice Bread
 Categories: Breads, Breadmaker
      Yield: 1 servings
 
MMMMM---------------------FOR 1-1/2 LB. LOAF--------------------------
   1.00 pk Yeast                            2.00 tb Corn syrup
   3.00 c  Bread flour                      0.25 c  Pecans (or other nuts)
   0.50 ts Salt                             0.50 ts Freshly ground black pepper
   0.25 c  Sugar                            1.00 ts Whole anise seed
   0.25 c  Nonfat dry milk powder           0.25 ts Cinnamon
   0.25 c  Soft butter                      0.25 ts Allspice
   1.00    Egg                              0.75 c  Very warm water
   2.00 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Prune Bread
 Categories: Breads, Breadmaker
      Yield: 1 servings
 
MMMMM---------------------FOR 1-1/2 LB. LOAF--------------------------
   1.00 pk Yeast                            1.00 tb Soft butter
   3.00 c  Bread flour                      1.00 c  Pitted prunes; cut into
   3.00 tb Brown sugar                              -quarters
   1.00 ts Salt                             1.25 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Rye Bread (dak)
 Categories: Breads, Breadmaker
      Yield: 1 servings
 
MMMMM---------------------FOR 1-1/2 LB. LOAF--------------------------
   1.00 pk Yeast                            1.00 tb Honey
   2.00 c  Rye flour                        1.00 tb Margerine
   2.00 c  Bread flour                      1.00 ts Ground allspice (optional)
   2.00 tb Nonfat dry milk powder           1.00 tb Caraway seeds (optional)
   1.00 tb Sugar                            1.50 c  Warm water
   1.00 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Rye Bread With Beer And Orange
 Categories: Breads, Breadmaker
      Yield: 1 servings
 
MMMMM---------------------FOR 1-1/2 LB. LOAF--------------------------

MMMMM---------------------BREAD INGREDIENTS--------------------------
   1.00 pk Yeast                            1.00 c  Beer; warmed
   1.00 c  Medium rye flour                 2.00 tb Molasses
   2.50 c  All-purpose flour                2.00 ts Grated orange rind
   2.00 tb Wheat germ                       2.00 tb Butter; softened
   1.00 ts Salt                             0.25 c  Warm water

MMMMM-------------------MIX FOR WHIPPED BUTTER------------------------
   1.00    Stick sweet butter                       -liqueur of your choice
   1.00 tb Honey                            0.25 ts Almond extract
   2.00 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Salted Peanut Bread
 Categories: Breads, Breadmaker
      Yield: 1 servings
 
MMMMM--------------------FOR 1-1/2 LB. ROAST-------------------------
   1.00 pk Yeast                            0.50 ts Salt
   1.00 c  Whole wheat flour                2.00 tb Butter
   2.00 c  Bread flour                      1.00    Egg; room temperature
   0.33 c  Nonfat dry milk                  0.75 c  Chopped salted peanuts
   3.00 tb Sugar                            1.00 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Spaghetti Bread
 Categories: Breads, Breadmaker
      Yield: 1 servings
 
MMMMM--------------------FOR 1-1/2 LB. BREAD-------------------------
   1.00 pk Yeast                            0.33 c  Grated parmesan cheese
   3.00 c  Bread flour                      1.00 ts Dried Italian seasoning
   1.00 tb Sugar                            1.00 tb Olive oil
   1.00 ts Garlic salt                      1.50 c  Warm water
 
  Add all ingredients, select white bread and push start. Serve with
  spaghetti.
  
  From Loafing It by DAK
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Squaw Bread
 Categories: Breads, Breadmaker
      Yield: 1 servings
 
MMMMM---------------------FOR 1-1/2 LB. LOAF--------------------------
   1.00 pk Yeast                            1.00 c  Rye flour
   1.00 tb Brown sugar                      0.25 c  Instant nonfat dry milk
   2.00 c  Bread flour                              -powder
   1.00 c  Whole wheat flour                1.50 ts Salt

MMMMM---------------------LIQUIFY IN BLENDER--------------------------
   1.25 c  Warm water                       2.00 tb Raisins
   2.75 tb Oil                              2.00 tb Brown sugar
   2.00 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Sunflower Bread
 Categories: Breads, Breadmaker
      Yield: 1 servings
 
MMMMM--------------------FOR 1-1/2 LB. BREAD-------------------------
   1.00 pk Yeast                            1.00 tb Sugar
   0.50 c  Unprocessed bran flakes          3.00 tb Molasses
   3.00 c  Bread flour                      2.00 tb Soft butter
   0.25 c  Sunflower seeds                  1.25 c  Warm milk
   1.00 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Sweet Raisin Nut Bread
 Categories: Breads, Breadmaker
      Yield: 1 servings
 
MMMMM---------------------FOR 1-1/2 LB. LOAF--------------------------
   1.00 pk Yeast                            4.00 tb Melted butter; cooled
   3.00 tb Sugar                            0.25 c  Honey
   3.00 c  Bread flour                      1.50 ts Salt
   0.75 c  Warm milk                        0.33 c  Raisins
   0.25 c  Warm water                       0.33 c  Golden raisins
   2.00    Eggs; room temperature           0.75 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Third Bread
 Categories: Breads, Breadmaker
      Yield: 1 servings
 
MMMMM---------------------FOR 1-1/2 LB. LOAF--------------------------
   1.00 pk Yeast                            1.50 ts Salt
   0.75 c  Rye flour                        0.50 c  Honey
   3.00 c  Bread flour                      1.50 c  Very warm water
   0.75 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Wheat-wheat-wheat Bread
 Categories: Breads, Breadmaker
      Yield: 1 servings
 
MMMMM---------------------FOR 1-1/2 LB. LOAF--------------------------
   1.00 pk Yeast                            3.00 tb Honey
   0.13 ts Ginger                           1.00 cn Evaporated milk (12 oz.)
   2.50 c  Bread flour                      2.00 tb Salad oil
   1.25 c  Whole wheat flour                0.50 c  Cracked wheat
   0.50 c  Wheat germ                       0.50 c  Boiling water
   1.00 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Whole-wheat Bread (dak)
 Categories: Breads, Breadmaker
      Yield: 1 servings
 
MMMMM---------------------FOR 1-1/2 LB. LOAF--------------------------
   1.00 pk Yeast                            1.00 ts Salt
   2.50 c  Whole wheat flour                2.00 tb Soft butter
   1.00 c  Bread flour                      3.00 tb Nonfat dry milk
   1.00 tb Sugar                            1.50 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Honey Bacon Bread
 Categories: Breadmaker, Breads
      Yield: 16 servings
 
           -GPHK52A                         3.00 tb Soft butter
   2.00 ts Yeast                            1.25 ts Salt
   5.00 ts Gluten                           0.50 c  Soft bacon bits*
   3.50 c  Wheat flour                      1.25 c  Very warm water + more if ne
   0.50 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: French Onion-Cheese Bread
 Categories: Breadmaker, Breads
      Yield: 1 servings
 
 123.00    -                                1.00 ts Salt
           -BARB DAY                        1.00 tb Dried minced onion
   1.00 pk Yeast                            0.50 c  Kraft French Onion
   0.25 ts Ginger                                   Spreadery Cheese
   0.25 ts Sugar                                    Snack +1 Tablespoon
   3.00 c  Better for Bread flour           1.00    Egg;(or 1/4 c Egg Beaters)
   0.50 c  Wheat flour                      1.00 tb Vegetable oil
   2.00 tb Gluten                          10.50 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken & Stuffing Bread
 Categories: Breadmaker, Breads
      Yield: 1 servings
 
           -gwhp32a                                 16 1/4 oz. package
   1.00 pk Yeast                                    Stove Top instant
   0.25 ts Ginger                                   Stuffing mix)
   0.25 ts Sugar                            1.00 tb Onion;dried/minced
   2.25 c  Better for Bread flour           1.00 ts Salt
   0.50 c  Wheat flour                      0.50 ts Poultry seasoning
   2.00 tb Gluten                           0.33 c  Celery;1/4" pieces/fresh
   1.25 c  Chicken Flavor M/w               0.25 c  Mushrooms;can/slices/drain
           Stuffing Mix (or 1/2             1.00    Egg
 
  Add all ingredients into the pan in the order listed. MB Select white
  bread and push "Start." DAK'S GAZZETTE...#2
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Buttered Popcorn Bread
 Categories: Breads, Breadmaker
      Yield: 1 servings
 
           -gwhp32a                         5.00 c  Popcorn;popped/buttered/
           Dak Gazette II                           Salted and crushed
   1.00 pk Yeast                                    Crushed by hand or
   0.25 ts Ginger                                   In a food processor
   0.25 ts Sugar                                    Until reduced to
   2.50 c  Better for Bread flour                   2 1/2 cups
   2.00 ts Gluten                           1.00 tb Popcorn oil;or veg. oil
   1.00 tb Butter Buds                      1.50 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Portly Cheese Bread
 Categories: Breads, Breadmaker
      Yield: 1 servings
 
           -GWHP32A                         0.13 ts Baking soda
           Dak Gazette  II                  1.00 c  Port-wine cheese food;
   1.00 pk Yeast                                    (Kraft Spreadery) or
   3.25 c  Better for Bread flour                   Cold-pack port-wine
   2.00 tb Gluten                                   Cheese spread
   2.00 tb Parmesan cheese                  1.00    Egg
   1.00 tb Sugar                            3.00 tb Port wine
   1.00 ts Salt                             1.00 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Pretzels And Beer Bread
 Categories: Breads, Breadmaker
      Yield: 1 servings
 
           -GWHP32A                         1.00 ts Salt
           Dak Gazette II                   0.13 ts Baking soda
   1.00    Ingredient                       1.33 c  Pretzel sticks;thin/broken
   1.00 pk Yeast                                    In half
   0.25 ts Ginger                           1.00    Egg white
   0.25 ts Sugar                            1.00 tb Vegetable oil
   3.00 c  Better for Bread flour          12.00 oz Light beer plus ->
   2.00 tb Gluten                           0.25 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Raspberry Marshmallow Bread
 Categories: Breads, Breadmaker
      Yield: 1 servings
 
           -GWHP32A                         2.00 tb Canola oil
           Dak Gazette II                   0.67 c  Water; + ->
   1.00 pk Yeast                            0.50 c  Raspberry liquid; heated
   2.75 c  Better for Bread flour          10.00 oz Red raspberries;frozen in
   2.00 tb Gluten                                   Heavy syrup.
   1.00 ts Salt                                     Defrost; drain and
   0.13 ts Baking soda                              Reserve liquid and
   0.50 c  Miniature marshmallows                   Berries.
   0.25 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Grandma Ida's Challah
 Categories: Breads
      Yield: 2 servings
 
   6.00 c  FLOUR (approx)                   0.50 c  SUGAR
   1.00 pk YEAST, DRY                       1.00 ts SALT; HEAPING
   1.00    EGG; WELL-BEATEN                 1.33 c  WATER; LUKEWARM
   0.50 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Caraway Puffins
 Categories: Muffins, Breads
      Yield: 1 servings
 
MMMMM-------------------LISA CRAWLEY  TSPN00B------------------------
   3.00 tb Butter                           1.00 ts Grated Lemon Peel
   0.50 c  Creamed Cottage Cheese           0.75 ts Caraway Seed
   0.33 c  Sugar                            1.50 c  Biscuit Mix
   1.00    Egg                              0.50 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Honey Wheat Bread - in a Bag
 Categories: Breads
      Yield: 40 servings
 
MMMMM------------------------INGREDIENTS-----------------------------
   4.00 c  All purpose flour                0.25 c  Honey
   3.25 c  Whole wheat flour                0.25 c  Non-fat dry milk powder
   2.00 pk Active dry yeast                 2.00 tb Vegetable oil
   2.50 c  Warm water                       1.00 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Cheese Cornbread
 Categories: Breads
      Yield: 18 servings
 
   3.00 c  Stone ground yellow              5.00    Eggs
           -cornmeal                        0.75 c  Safflower or corn oil
   3.00 c  Unbleached flour                 3.50 c  Buttermilk
   2.50 tb Baking powder                    2.00 c  Cheddar cheese
   2.00 tb Sugar                                    -sharp, shredded
   1.50 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Patio Skillet Bread
 Categories: Breads
      Yield: 10 servings
 
   1.50 c  Flour                            3.00    Eggs, slighty beaten
   1.50 c  Cornmeal                         2.00 c  Milk
   2.00 tb Sugar                            0.33 c  Shortening, melted
   4.00 ts Baking powder                    1.50 c  Celery, chopped
   2.50 ts Salt                             0.25 c  Pimiento, chopped
   2.00 ts Poultry seasoning                0.25 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)
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Walnut Apricot Bread  Tspn00b
 Categories: Breads
      Yield: 12 servings
 
   3.00 ts Baking powder                    0.67 c  Walnut meats
   0.75 ts Salt                             1.00 c  Milk
   3.00 c  Flour                            1.00    Egg; well-beaten
   0.50 c  Brown sugar; firm packed         4.00 tb Butter
   1.00 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Buttermilk Oat Bread
 Categories: Breads, Buttermilk, Oatmeal
      Yield: 14 servings
 
           One pound loaf                           One/1/2 pound Loaf
   1.00 c  Buttermilk                       1.33 c  Buttermilk
   4.00 tb Butter                           5.00 tb Butter
   3.00 tb Molasses                         4.00 tb Molasses
   1.50 ts Salt                             2.00 ts Salt
   1.00 c  Oatmeal                          1.33 c  Oatmeal
   2.00 c  Bread flour                      2.67 c  Bread flour
   1.50 ts Yeast                            2.50 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Sour Rye Bread
 Categories: Breads
      Yield: 1 servings
 
   9.00 ts Yeast (2 pkg.)                   4.00 ts Caraway Seed (optional)
   1.50 c  Water, warm                      1.00 ts Salt
   2.00 c  Rye flour,                       1.00    Egg
           - medium or stone ground         3.00 ts Vegetable oil
   1.00 c  Beer, warm                       1.00    Egg white;
   6.00 c  Flour, all-purpose (approx)              - beaten with 2 Tsp water
   0.25 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: CORN DODGERS
 Categories: Breads
      Yield: 6 servings
 
           -PNewton vkbb14a                 2.00    Large eggs;beaten OR
   2.00 c  Cornmeal                                 -egg substitutes
   1.00 ts Baking soda                      1.00 c  Nonfat plain yogurt
   0.25 c  Sugar                            1.00 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?
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: CHEESE STRAWS
 Categories: Breads, Cheese
      Yield: 1 servings
 
           -PNewton vkbb14a                 4.00 tb Ice water
   1.50 c  Unbleached flour                 1.00 c  Grated cheddar cheese;lofat
   6.00 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Foccaccia***
 Categories: Breads
      Yield: 1 servings
 
           - G. Granaroli XBRG76A                   Olive oil
           - MM:MK VMXV03A                          Seasonings
   1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      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)
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Breakfast Bread Pudding with Sausage
 Categories: Meats, Cheese, Breads, Eggs
      Yield: 8 servings
 
           -Waldine Van Geffen VGHC42A      1.50 c  Swiss cheese; shred, divide
   3.00 c  French bread; cubed              9.00 lg Eggs
   0.50 lb Bulk pork sausage; crumble       3.00 c  Milk
   1.00 c  Onions; chopped                  1.00 ts Dry mustard
   2.00 ts Fresh thymne; chopped or         1.00 ts Salt
   0.50 ts Dried                            0.25 ts Freshly ground pepper
  10.00 oz Pk frozen chopped spinach;       1.00    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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Breakfast Casserole
 Categories: Eggs, Vegetables, Breads, Meats
      Yield: 10 servings
 
           -Waldine Van Geffen VGHC42A              Salt and pepper to taste
   8.00 oz Loaf Italian bread               1.00 lg Red pepper; 1/4" slices
   3.00 tb Butter or margarine; melted      1.00 sm Onion; 1/4" slices
   2.00 lb Hot or sweet Italian sausage     1.00 sm Zucchini; 1/4" slices
           -links                           0.50 ts Dried thyme
  12.00 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)
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: DECADENT FRENCH TOAST
 Categories: Breads, Cheese, Nuts, Eggs
      Yield: 4 servings
 
           Jean Gaschen                     1.00 ts Vanilla
   5.00 tb Butter                                   French bread
   1.00 c  Brown sugar                              Whipped cream
   2.00 tb Dark Karo)                               Pecans; chopped
   0.50 c  Milk                                     Strawberries
   5.00    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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: STRAWBERRY PECAN BREAD
 Categories: Breads, Quickbreads, Fruits
      Yield: 4 servings
 
   1.50 c  All-purpose flour                0.67 c  Oil
   1.00 c  Sugar                            2.00    Eggs; beaten
   1.00 ts Cinnamon                         1.00 c  Frozen strawberries
   0.50 ts Baking soda                      0.50 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: FLAVORED BUTTERS
 Categories: Cheese, Condiments, Breads, Fruits, Eggs
      Yield: 1 servings
 
           -EILEEN SPARKES   (TCVB74B)   

MMMMM----------------------CINNAMON BUTTER---------------------------
   2.00    Sticks butter                    1.00 ts Cinnamon
   0.50 c  Brown sugar                              -Blend together well.

MMMMM-----------------------ORANGE BUTTER----------------------------
   2.00    Sticks butter                    0.13 ts Mace
   1.00 ts Orange rind                              -Blend together well.

MMMMM---------------------STRAWBERRY BUTTER--------------------------
   1.00    Stick butter                             -ripe; hulled fresh
   4.00    Strawberries                             Powdered sugar; to taste

MMMMM---------------------HONEY-PECAN BUTTER--------------------------
           -Spread                                  -beat in
   0.33 c  Pecans; in a shallow pan.        0.25 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
   0.50 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: BANANA SPLIT BREAD
 Categories: Breadmaker, Breads, Nuts
      Yield: 1 servings
 
           -BARB DAY GWHP32A                1.00 ts Vanilla
           -Dak Gazette II                  4.00 oz Banana-1 med; sliced
   1.00 pk Yeast                                    -Directly into the
   3.00 c  Better for Bread flour                   -Inner pan
   2.00 tb Gluten                          10.00    Frozen Strawberries; thawed
   2.00 tb Sugar                                    -With their liquid
   1.00 ts -Salt                            0.33 c  Crushed pineapple; drained
   0.13 ts Baking soda                              -Reserve juice.
   0.33 c  Instant nonfat dry milk          0.33 c  Pineapple juice; from
   0.33 c  Walnuts; broken                          -The pineapple-heated
   1.00    Egg                              0.50 c  Chocolate chips
   2.00 tb Vegetable oil                    4.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: SAVORY CORN BREAD PUDDING
 Categories: Breads, Side dishes, Gourmet
      Yield: 10 servings
 
           -Elayne Caldwell (KVNH17B)               -melted and cooled
   1.00 c  All-purpose flour                4.00 lg Eggs
   1.50 c  Yellow cornmeal                  4.00 c  Milk
   1.00 tb Baking powder                    0.50 ts Cayenne; or to taste
   1.00 ts -Salt                           14.00 oz Can of tomatoes; drained
   1.00 c  Milk                                     -well and chopped
   1.00 lg Egg                              6.00    Scallions; chopped fine
   3.00 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Dried Tomato Crostini
 Categories: Sun-dried, Breads, Appetizers
      Yield: 24 servings
 
           -Waldine Van Geffen VGHC42A      1.50 ts Parsley; snipped
  12.00    Sun-dried tomato halves;         1.00 cl Garlic; minced
           -dry pack                        0.50 ts Capers; drain, chop
   0.25 c  Boiling water                            Cracked black pepper
   2.00 tb Balsamic or red wine vinegar     8.00 oz Loaf baguette-style French
   1.00 md Tomato; peel, seed, chop                 -bread
   0.25 c  Red onion; finely chop                   Parmesan or Mozzarella;shred
   4.00    Pitted ripe olives; minced               Fresh thyme sprigs; optional
   1.00 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)
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: French Bread/Goat Cheese/Sun-Dried Tomato Spre
 Categories: Sun-dried, Breads, Spreads, Cheese
      Yield: 8 servings
 
           -Waldine Van Geffen VGHC42A      4.00 ts Fresh thyme; minced or
  11.00 oz Pk Montrachet; or other soft     1.00 ts Dried thyme; crumbled
           -fresh goat cheese               0.25 c  Sour cream
   0.67 c  Walnuts; chopped                         Fresh thyme; minced
   0.50 c  Oil-pk sun-dried toms; drain             Walnuts; chopped
           -chop                            2.00    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)
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Banana Muffins
 Categories: Breads, Whole wheat
      Yield: 2 servings
 
           -Kathleen Kincaid  NRRN96A       6.00 tb Flour
   1.00    Banana; medium                   1.00 ts Baking powder
   1.00 ts Cinnamon                         0.50 c  Carrots; grated
   0.50 ts Baking soda                      0.67 c  Powdered milk
   2.00    Eggs                            10.00 pk Sweet and Low
   1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: BANANA RAISIN WALNUT MUFFINS
 Categories: Breads, Breakfast, Whole wheat
      Yield: 12 servings
 
           -Joyce Burton, PDPP83A           1.00 c  +2 T. buttermilk
   1.00 c  +2 T. flour                      1.00    Egg; lightly beaten
   0.50 c  Nonfat dry milk powder           0.25 c  Less 2 t. vegetable oil
   0.25 c  Brown sugar; firmly packed       2.00 tb Sweet whipped butter, melted
   2.00 ts Baking powder                    1.00    Banana; ripe, mashed
   0.25 ts Nutmeg                           0.50 c  Golden raisins; plumped
   0.50 ts Baking soda                      1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Basic Pizza Dough
 Categories: Main dish, Breads
      Yield: 8 servings
 
   4.50 c  All purpose flour                0.50 ts Salt
   1.00    Envelope dry active yeast        1.25 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Cinnamon Rolls
 Categories: Breads, Low-cal, Whole wheat
      Yield: 10 servings
 
           -WRSD61A                         1.00 ts Cinnamon
  10.00 oz Buttermilk Biscuits, Refrig.     0.50 c  Raisins; dark
           ^^(10 biscuits in "tube")        2.00 tb Raisins; dark
   5.00 ts Margarine; melted                5.00 ts Powdered sugar; sifted
   5.00 ts Brown sugar; packed, divided     2.00 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!!
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Muffins
 Categories: Low-cal, Breads, Whole wheat
      Yield: 1 servings
 
           -Nancy Erlich (XVPK76B).         0.25 ts Baking powder
   0.50 c  Pineapple; crushed               0.33 c  Dry powdered milk
   1.00 oz Cornmeal                         1.00 pk Sweet'n Low
   1.00    Egg                              0.25 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Orange-walnut Muffins
 Categories: Whole wheat, Breads
      Yield: 6 servings
 
   1.00    Flour; 1 cup + 2 tbls.           1.00    Salt; pinch
   2.00 tb Brown Sugar; Lt. (packed)        0.50 c  Orange juice
   1.50 ts Baking powder                    2.00 tb Margarine; melted + cooled
   1.00 ts Lemon Rind; Grated               1.00    Egg; large
   0.50 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Pancakes
 Categories: Breakfast, Breads, Low-cal, Whole wheat
      Yield: 1 servings
 
   3.00 tb Flour                            1.00    Vanilla ALBA 77
   0.25 ts Salt                             1.00    Egg
   0.50 ts Baking powder                    0.50 c  Warm water
 
  Mix all ingredients. Makes 4-6 pancakes Exchanges: 1 bread, 1 milk & 1
  protein.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Breadstick Dippers
 Categories: Appetizers, Breads, Whole wheat
      Yield: 12 servings
 
   2.25 c  Flour; divided                   1.00 c  Skim milk
   1.00 tb Sugar                            0.25 c  Reduced-calorie margarine;
   2.00 ts Baking powder                            Melted.
   1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Dill Cottage Cheese Batter Bread
 Categories: Breads
      Yield: 12 servings
 
   1.00 pk Dry yeast                        1.00 ts Salt
   0.50 ts Sugar                            1.00 c  Small curd cottage cheese
   0.25 c  Very warm water                          -warmed slightly
   1.00    Egg                              0.25 ts Baking powder
   1.00 tb Dried instant onions             2.50 c  Flour
   1.00 tb Butter or margarine                      Melted butter
   2.00 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Overnight Coffee Bread
 Categories: Breads
      Yield: 10 servings
 
  20.00    Frozen dinner rolls              0.50 ts Cinnamon
   3.00 oz Box Jello vanilla pudding        1.00    Stick melted butter
           --NOT instant                    0.50 c  Pecans
   0.50 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Benya Banana Fritters
 Categories: Fruits, Breads
      Yield: 1 servings
 
           - Pam Coombes RNCM95A            3.00 tb Cinnamon
           - MM:MK VMXV03A                  2.00 tb Nutmeg
   1.00    Package of yeast                 2.50 lb Flour
   1.00 c  Hot water                        1.50 lb Sugar
           Sugar                                    Grated rind, med. sz orange
  10.00    Very soft bananas                0.25 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)
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: APPLE OATMEAL BREAD
 Categories: Breads, Fruits
      Yield: 1 servings
 
   1.50 c  Sifted flour                     1.00 c  Quick oatmeal
   1.00 ts Baking powder                    1.00 c  Chopped nuts
   1.00 ts Baking soda                      2.00    Eggs
   1.00 ts Salt                             0.25 c  Milk
   1.00 ts Cinnamon                         0.25 c  Melted margarine,cooled
   0.50 ts Nutmeg                           2.00    Apples,cored,coasely shred
   0.67 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: NUTRITIOUS BREAKFAST BREAD
 Categories: Breads, Fruits
      Yield: 2 servings
 
   1.00 c  Flour                            0.25 c  Chopped walnuts
   1.00 c  Whole wheat flour                0.50 c  Raisins
   0.50 ts Salt                             0.33 c  Chopped prunes
   0.50 ts Baking soda                      3.00    Eggs
   2.00 ts Baking powder                    0.50 c  Oil
   0.67 c  Dry non-fat milk powder          0.50 c  Molasses
   0.33 c  Oatmeal                          0.75 c  Orange juice
   0.50 c  Brown sugar                      1.00 c  Mashed banana
   0.50 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: BAKING POWDER BISCUITS
 Categories: Breads, Rolls
      Yield: 12 servings
 
   2.00 c  Flour                            0.50 ts Salt
   3.00 ts Baking powder                    0.75 c  Milk
   0.25 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: CHALLAH BREAD
 Categories: Breads
      Yield: 1 servings
 
   1.00 pk Active dry yeast                         Egg
   0.25 c  Warm water(105-115 F)            1.00 tb Shortening
   0.50 c  Lukewarm water                   2.75 c  Flour
   1.00 tb Sugar                                    Egg yolk
   1.00 ts Salt                             2.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: WHITE BREAD
 Categories: Breads
      Yield: 1 servings
 
   0.50 c  Lukewarm water(110 F)            1.00 ts Salt
   1.00 pk Active dry yeast                 3.00 c  Flour
   0.50 c  Hot milk                                 Egg yolk
   2.00 tb Butter                           1.00 tb Milk
   1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: PUMPERNICKLE BREAD
 Categories: Breads
      Yield: 2 servings
 
   2.00 pk Active dry yeast                 2.00 c  Whole rye flour(100%)
   1.25 c  Warm water                       2.25 c  White flour
   2.00 ts Salt                             2.00 ts Cornmeal
   0.33 c  Molasses                                 Egg white
   1.00 tb Caraway seeds                    0.75 ts Caraway seed
   1.00 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: CINNAMON SWIRL BREAD
 Categories: Breads
      Yield: 2 servings
 
   1.00 pk Active dry yeast                 0.25 c  Shortening
   0.50 c  Warm water                       6.25 c  Sifted flour
   2.00 c  Scalded milk,cooled              0.50 c  Sugar
   0.33 c  Sugar                            1.00 tb Cinnamon
   2.00 ts Salt                             1.50 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: REFRIGERATOR ROLLS
 Categories: Breads, Rolls
      Yield: 12 servings
 
   1.00 pk Active dry yeast                 0.25 c  Shortening
   0.25 c  Warm water                       1.00 ts Salt
   1.00 c  Scalded milk                     3.50 c  Sifted flour
   0.25 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: TOMATO BREAD
 Categories: Breads, Vegetables
      Yield: 2 servings
 
   2.00 c  Tomato juice                     1.00 ts Salt
   0.50 c  Tomato sauce                     0.75 ts Oregano
   2.00 tb Olive oil                        0.50 ts Dry basil
   6.50 c  Flour                            0.25 ts Rosemary
   2.00 pk Active dry yeast                 0.25 ts Pepper
   3.00 tb Brown sugar                      2.00    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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: TRADITIONAL SWEET ROLL DOUGH
 Categories: Breads, Rolls
      Yield: 1 servings
 
   2.00 pk Active dry yeast                 1.00 ts Salt
   0.50 c  Warm water                       2.00    Eggs
   0.50 c  Scalded milk, cooled to luke     0.50 c  Butter or margarine, softene
   0.50 c  Sugar                            5.00 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: SWEDISH RYE BREAD
 Categories: Breads
      Yield: 2 servings
 
   1.00 pk Active dry yeast                 1.50 c  Hot water
   0.25 c  Warm water                       2.50 c  Rye flour,stirred
   0.25 c  Brown sugar                      3.00 tb Caraway seed
   0.25 c  Light molasses                   4.00 c  Sifted flour
   1.00 tb Salt                             2.00 tb Grated orange peel(opt.)
   2.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: KING ARTHUR'S EASY BEST LOAF
 Categories: Breads
      Yield: 2 servings
 
   1.00 tb Sugar                            2.00 c  Warm water
   1.00 tb Salt                             6.00 c  Flour
   1.00 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,
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: FRENCH BREAD
 Categories: Breads
      Yield: 2 servings
 
   1.00 pk Active dry yeast                 1.00 tb Butter
   1.50 c  Water                            5.00 c  Flour
   1.00 tb Sugar                            2.00 tb Cornmeal
   1.50 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!
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: PEPPERONI BREAD,PAT MCCLAY'S
 Categories: Breads, Cheese, Eggs
      Yield: 1 servings
 
   1.00 pk Frozen Bread dough (1 loaf)      0.25 lb Provolone cheese
   0.50 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 .
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: BREAD STICKS
 Categories: Breads
      Yield: 24 servings
 
   1.00 pk Active dry yeast                 1.00 c  Lukewarm water
   0.25 c  Warm water                       3.50 c  Sifted flour
   1.50 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: BANANA BREAD
 Categories: Breads, Fruits
      Yield: 1 servings
 
   2.00 tb Shortening                       0.50 ts Baking soda
   0.75 c  Sugar                            3.00 c  Flour
   1.00 ts Salt                             3.00 ts Baking poder
   1.00    Egg                              2.00    Mashed bananas
   0.50 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: BASIC BEER BREAD
 Categories: Breads, Quickbreads
      Yield: 1 servings
 
   3.00 c  Flour                            1.00 cn Beer
   3.75 ts Baking powder                    1.00 tb Honeu
   2.25 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: SWEDISH TEA RING
 Categories: Breads
      Yield: 2 servings
 
   2.00    CAKES OF YEAST                   1.00 c  Milk,scalded, then cooled
   0.25 c  Lukewarm water                   1.00 ts Lemon rind,grated
   0.25 c  Shortening                       5.00 c  Flour
   0.50 c  Sugar                                    Melted butter
   1.00 ts Salt                                     Brown Sugar
   2.00    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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: WHOLE WHEAT MOLASSES BREAD
 Categories: Breads
      Yield: 2 servings
 
   2.75 c  Whole wheat flour                0.25 c  Brown sugar
   1.00 c  Flour                            2.00 tb Shortening
   2.00 pk Active dry yeast                 1.00 tb Salt
   1.75 c  Water                            1.00 c  White flour
   0.50 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: BABKAS #1
 Categories: Breads
      Yield: 2 servings
 
   0.75 c  Butter,soft                      1.00 tb Lemon rind
   0.50 c  Sugar                            1.00 c  Milk,room temperature
  10.00    Egg yolks                        5.50 c  Flour
   2.00 pk Active dry yeast                 1.00 c  Golden raisins
   0.25 c  Warm water                               Confectioner's sugar
   1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: HONEY OATMEAL BREAD
 Categories: Breads
      Yield: 2 servings
 
   1.50 c  Water                            2.00 pk Active dry yeast
   0.33 c  Butter                           2.00    Eggs
   0.50 c  Honey                            1.00 tb Water
   6.50 c  Flour                                    Egg white
   1.00 c  Oats,quick cooking                       Oatmeal
   2.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: CRUSTY PIZZA DOUGH
 Categories: Breads, Main dish
      Yield: 1 servings
 
   1.00 pk Active dry yeast                 2.00 ts Olive oil
   1.00 c  Warm water                       3.50 c  Flour
   0.50 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: FOCACCIA
 Categories: Breads
      Yield: 35 servings
 
MMMMM---------------------------DOUGH--------------------------------
   1.00 pk Active dry yeast                 1.50 ts Salt
   2.00 c  Warm water                       3.00 tb Olive oil
   5.50 c  Flour                         

MMMMM--------------------------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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: FOUGASSE
 Categories: Breads
      Yield: 24 servings
 
MMMMM-----------------------FOCACCIA DOUGH----------------------------
   1.00 tb Cornmeal                                 Whole sage leaves
   1.00 tb Olive oil                        1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: CINNAMON NUGGETS
 Categories: Breads
      Yield: 80 servings
 
   1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: RHUBARB BREAD
 Categories: Breads, Fruits
      Yield: 1 servings
 
   1.00 c  Brown sugar                      1.00 ts Vanilla
   0.50 c  Sugar                            2.50 c  Flour
   0.67 c  Oil                              1.00 ts Baking soda
   2.00    Eggs                             0.50 ts Nutmeg
   1.00 c  Sour milk                        2.50 c  Rhubarb,diced
   1.00 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: SAUDI ARABIAN PITA BREAD
 Categories: Breads
      Yield: 12 servings
 
   1.00 pk Active dry yeast                 1.50 ts Salt
   3.75 c  Flour                            1.25 c  Warm water
   0.25 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: PARKER HOUSE ROLLS
 Categories: Breads
      Yield: 6 servings
 
   1.00 pt Milk                             2.50 pt Flour
   4.00 tb Shortening                       1.00 ts Salt
   2.00 tb Sugar                            1.00    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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: ONION PARMESAN BREAD
 Categories: Breads, Vegetables, Cheese, Eggs
      Yield: 2 servings
 
   1.00 pk Active dry yeast                 4.00 c  Flour
   0.25 c  Warm water                       2.00 tb Butter
   1.50 ts Salt                             0.75 c  Chopped onion
   2.00 tb Soft margarine                   2.00 tb Parmesan cheese
   1.00    Egg, slightly beaten             1.00 ts Poppy seed (opt.)
   1.00 c  Scalded milk                     0.50 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: BOSTON BROWN BREAD (A MUST WITH BAKED BEANS)
 Categories: Breads
      Yield: 10 servings
 
   0.50 c  Flour                            3.00 c  Whole wheat flour
   0.75 c  Sugar                            0.75 c  Dark molasses
   1.50 ts Salt                             1.00    Egg
   1.50 ts Baking soda                      2.00 c  Milk
   0.50 c  Corn Meal                        0.50 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: KILLER BREAD
 Categories: Breads, Cheese, Sourdough, Eggs
      Yield: 4 servings
 
   1.00 c  Mayonnaise                       1.00 lb Round sourdough bread
   1.00 c  Parmesan cheese, grated                  Butter
   1.50 ts Garlic, minced                   2.00 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: LIGHT AND FLUFFY WAFFLES
 Categories: Breads
      Yield: 5 servings
 
   2.00    EGGS                             0.75 c  CHOPPED PECANS (OPTIONAL)
   2.25 c  MILK                             1.50 ts CINNAMON (OPTIONAL)
   0.75 c  OIL OR MELTED SHORTENING         2.00 c  PEL'D & DICED APPLES (OPT'L)
   2.50 c  FLOUR                                    CRUMBLED BACON (OPTIONAL)
   4.00 ts BAKING POWDER                    3.00 tb COCOA    AND
   0.75 ts SALT                             2.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: BUCHTA (POPPYSEED BREAD)
 Categories: Breads
      Yield: 7 servings
 
   1.00    Cake compressed yeast OR         6.00    Egg yolks
   1.00 pk Active dry yeast + 1 tsp         0.50 pt Heavy cream (1 cup)
   1.00 c  Lukewarm milk                    6.00 c  Flour
   0.50 lb Butter(1 cup)                    1.00 ts Salt
   0.50 c  Sugar                         

MMMMM--------------------------FILLING-------------------------------
           Melted butter                    0.50 c  Sugar
   1.50 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: PENNSYLVANIA DUTCH PRETZELS
 Categories: Breads
      Yield: 12 servings
 
   4.00 c  Unsifted flour                   1.00 qt Water
   1.00 ts Sugar                            3.00 tb Baking soda
   1.00 pk Active dry yeast                         Coarse salt
   1.50 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: OLD MILWAUKEE RYE
 Categories: Breads
      Yield: 2 servings
 
MMMMM---------------------------SPONGE--------------------------------
   1.00 pk Active dry yeast                 2.00 c  Rye flour
   1.50 c  Warm water                       2.00 tb Caraway seed

MMMMM---------------------------BREAD--------------------------------
   1.00 pk Active dry yeast                 1.00 tb Salt
   1.00 c  Warm water                       1.00 c  Rye flour
   0.25 c  Molasses                         6.00 c  Bread flour
   1.00    Egg                              3.00 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: QUICK RYE-BATTER BUNS
 Categories: Breads
      Yield: 24 servings
 
   3.00 c  Flour                            1.00    Eggs
   2.00 pk Quick-rising yeast               1.00 tb Caraway seed
   2.00 c  Milk                             2.00 c  Rye flour
   0.50 c  Dark brown sugar                         Milk
   3.00 tb Cooking oil                              Caraway seed (optional)
   1.50 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: ANGEL ROLLS
 Categories: Breads, Rolls
      Yield: 18 servings
 
   2.00 pk Yeast;dry active                 4.00 c  Flour
   0.50 c  Oil                              1.00 ts Salt
   2.00 tb Sugar                            0.50 ts Soda
   1.50 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: KAVRINGS
 Categories: Breads
      Yield: 24 servings
 
           -Diana Lewis-VGWN37A             4.00 ts Baking soda
   1.00 c  Butter                           5.75 c  Flour
   0.50 c  Sugar                           10.00    Cardamon;seeds crushed
   1.00 c  Milk:whole                       0.50 ts Salt
   1.00    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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: SWEDISH SCONES
 Categories: Breads
      Yield: 12 servings
 
           -Diana Lewis-VGWN37A             4.00 c  Flour
   1.00 pk Yeast                            5.00 tb Butter
   1.00 c  Milk                             1.00 ts Salt
   3.00    Eggs                             0.50 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: CUBAN BREAD
 Categories: Breads
      Yield: 1 servings
 
MMMMM------------------------ELAINE TAIT-----------------------------

MMMMM----------------------PHILLY.INQUIRER---------------------------
   5.00 c  To 6 cups bread flour aprox.     2.50 c  Hot water,120 to 130 degs.
   2.00 pk Dry yeast                                Corn meal
   1.00 tb Salt                                     Water
   2.00 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......
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: PEPPERONI PIZZA BREAD
 Categories: Breads
      Yield: 2 servings
 
   1.00 tb Oil                              1.00 ts Dried oregano, crumbled
   2.00 lb Pkg frozen bread dough, thaw     1.00 ts Dehydrated onion flakes
   0.50 lb Pepperoni, sliced                0.50 c  Parmesan, grated
   1.00 lb Mozzarella, grated                       Egg, beaten
   1.00 tb Garlic powder                            Sesame seeds
   1.00 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: BAGELS
 Categories: Breads
      Yield: 12 servings
 
   1.00 pk Active dry yeast                 1.00 c  Milk
   0.33 c  Warm water                       1.00    Egg; beaten with a little
   1.00 ts Salt                                     -  water for glaze
   4.00 c  All-purpose flour                        Coarse salt, or poppy seeds
   2.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: GARLIC BUBBLE LOAF
 Categories: Breads
      Yield: 6 servings
 
   3.00 c  Flour                            2.00 tb Shortening
   1.00 pk Instant dry yeast                1.00    Egg
   1.00 tb Sugar                            0.25 c  Butter; melted
   1.00 ts Salt                             1.00 ts Paprika
   0.50 c  Milk                             0.50 ts Garlic powder
   0.50 c  Water                            1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: LANGOS- HUNGARIAN FRIED BREAD
 Categories: Breads
      Yield: 4 servings
 
 200.00 g  Flour                            1.00 tb Oil
   2.00    Cooked, baked potato,mashed      1.00 ts Sugar
   0.50 ts Salt                             1.00 c  Milk, lukewarm
   1.00 pk Active dry yeast                 1.00 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)
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: EPISCOPALIAN BANANA BREAD
 Categories: Breads, Fruits
      Yield: 1 servings
 
   1.50 c  Flour                            0.25 c  Brown sugar
   3.00 ts Baking powder                    0.75 c  Oatmeal
   0.33 c  Oil                              0.50 ts Baking soda
   2.00 ts Cinnamon                         0.25 c  Milk
   0.50 c  Sugar OR                         2.00 c  Mashed bananas
   2.00    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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: BAHAMA BREAD
 Categories: Breads, Fruits
      Yield: 8 servings
 
           Tmbg12a                          0.33 c  MILK
   2.00 c  FLOUR                            1.00 ts LEMON JUICE OR
   1.00 ts BAKING SODA                      0.50 ts VANILLA EXTRACT
   0.50 ts SALT                             0.50 c  CHOPPED NUTS; OPTIONAL.
   0.50 c  BUTTER                           2.00    Bananas; mashed
   1.00 c  SUGAR                                    Banana; could use four
   2.00    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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: BOSTON BAKED BROWN BREAD
 Categories: Breads
      Yield: 8 servings
 
   2.00 c  Buttermilk*                      1.00 c  Whole wheat flour
   1.00 c  All-purpose flour                2.00 ts Baking soda
   1.00 c  Cornmeal                         1.00 c  Raisins
   0.75 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: WARM SPRINGS FRIED BREAD
 Categories: Breads
      Yield: 6 servings
 
   3.00 c  Sifted all-purpose flour         1.00 ts Salt
   1.00 tb Butter                           2.00 tb Melted butter
   2.00 ts Baking powder                    1.00 ts Sugar
   0.75 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: WHOLE WHEAT BATTER BREAD
 Categories: Breads
      Yield: 1 servings
 
   8.00 c  Whole wheat flour                3.00 tb Soya flour
   4.00 tb Honey-molasses                   3.00 c  Corn oil
   3.00 tb Wheat germ                       3.00 pk Yeast
   3.50 c  Very warm water                  2.00 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: CORN LIGHTBREAD
 Categories: Breads, Vegetables
      Yield: 1 servings
 
   2.00 c  Cornmeal                         1.00 ts Salt
   1.00 c  All purpose flour                2.00 c  Buttermilk or sour milk
   0.50 c  Sugar                            3.00 tb Oil or bacon drippings
   1.00 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: CRANBERRY NUT BREAD
 Categories: Breads, Quickbreads, Holiday, Fruits
      Yield: 1 servings
 
           -PATRICIA AUCH   (XRTH38B)       1.00 ts Salt
   2.00 c  Flour; sifted                    0.50 ts Baking powder
   0.75 c  Orange juice                     0.25 c  Walnuts; chopped
   1.00 c  Sugar                            0.25 c  Shortening
   1.00 tb Orange rind; grated              1.00 tb Flour
   5.50 ts Baking powder                    1.00    Egg; beaten
   1.00 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Sweet Bread, Portuguese FBFJ97A
 Categories: Breads, Ethnic
      Yield: 2 servings
 
   0.25 c  Water; warm                      0.50 c  Margerine
   1.00 c  Milk; scalded and cooled         5.00 c  Flour
   0.75 c  Sugar                            1.00    Eggs
   1.00 ts Salt                             2.00 pk Yeast
   3.00    Eggs                             1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Coco-Carmel Toast
 Categories: Breakfast, Breads
      Yield: 4 servings
 
           -CYGNUS, HCPM52C & C.MINEAH      1.00 tb Soft butter or margarine
   2.00 tb Brown sugar                      4.00 sl White, whole wheat, or
   2.00 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Log Cabin Toast
 Categories: Breakfast, Breads
      Yield: 1 servings
 
           -CYGNUS, HCPM52C & C.MINEAH      2.00 sl White or whole wheat bread
   0.25 c  Sugar                                    Soft butter or margarine
   2.00 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: BEATEN BISCUITS
 Categories: Colonial, Breads, Biscuits
      Yield: 24 servings
 
MMMMM--------------------OLD FARMER'S ALMANAC-------------------------

MMMMM------------------COLONIAL COOKBOOK-YANKEE-----------------------
   2.00 c  Flour                            0.33 c  Shortening
   1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Apple-Nut Bread
 Categories: Apples, Breads
      Yield: 20 servings
 
MMMMM--------------------LORELI AGUDA WSKD49A-------------------------
   2.00 c  Sugar                            1.00 c  Salad oil
   4.00    Eggs, beaten                     0.25 c  Commercial sour cream
   4.00 c  All purpose flour                2.00 c  Apples, peeled and chopped
   2.00 ts Baking soda                      1.00 c  Pecans, chopped
   1.00 ts Salt                             1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Fresh Apple Bread
 Categories: Apples, Breads
      Yield: 10 servings
 
MMMMM--------------------LORELI AGUDA WSKD49A-------------------------
   1.00 c  Sugar                            1.00 ts Baking soda
   0.50 c  Shortening                       1.00 c  Broken pecan pieces
   2.00    Eggs, beaten                     1.50 tb Buttermilk
   1.00 c  Tart apples,ground or grated     0.50 ts Vanilla
   2.00 c  All purpose flour, sifted        3.00 tb Sugar
   0.50 ts Salt                             1.00 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~.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Apple Butterscotch Muffins
 Categories: Apples, Breads, Muffins
      Yield: 18 servings
 
MMMMM--------------------LORELI AGUDA WSKD49A-------------------------
   3.00 c  Self rising flour                0.33 c  Salad oil
   0.25 c  Sugar                            6.00 oz Butterscotch chips
   2.00    Eggs, beaten                     1.00 c  Apples, peeled and diced
   1.50 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Apple Pan Bread
 Categories: Apples, Breads, Bars
      Yield: 9 servings
 
MMMMM--------------------LORELI AGUDA WSKD49A-------------------------
   1.00 c  All purpose flour, sifted        1.00    Egg
   2.50 ts Baking powder                    0.25 c  Soft vegetable shortening
   0.50 ts Salt                             0.50 c  Sugar
   0.25 c  Sugar                            0.50 ts Cinnamon
   2.00 c  Raisin bran flakes               2.00 c  Cooking apples, pared and
   0.67 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Apple-Cheese Bread
 Categories: Apples, Breads, Cheese
      Yield: 10 servings
 
MMMMM--------------------LORELI AGUDA WSKD49A-------------------------
   0.50 c  Shortening                       0.50 ts Salt
   0.50 c  Sugar                            2.00 tb Milk
   2.00    Eggs                             0.75 c  Rolled oats, uncooked
   1.50 c  All purpose flour, sifted        1.00 c  Raw apples, finely chopped
   1.00 ts Baking powder                    0.67 c  Cheese, coarsely grated
   1.00 ts Baking soda                      0.50 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Apple-Dapple Loaf
 Categories: Apples, Breads
      Yield: 10 servings
 
MMMMM--------------------LORELI AGUDA WSKD49A-------------------------
   0.25 c  Shortening                       1.00 ts Soda
   0.67 c  Sugar                            1.00 ts Salt
   2.00    Eggs                             2.00 c  Raw apples, grated
   2.00 c  All purpose flour                0.50 c  Nuts, chopped
   1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Autumn Apple Bread
 Categories: Apples, Breads
      Yield: 10 servings
 
MMMMM--------------------LORELI AGUDA WSKD49A-------------------------
   0.25 c  Shortening                       1.00 ts Salt
   0.67 c  Sugar                            2.00 c  Apples, coarsely grated,
   2.00    Eggs, beaten                             -peeled raw
   2.00 c  All purpose flour, sifted        1.00 tb Grated lemon peel
   1.00 ts Baking powder                    0.67 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Mini Corn Muffins with Smoked Turkey
 Categories: Appetizers, Breads
      Yield: 36 servings
 
           -Martha Stewart Hors d'          0.75 c  Butter, melted, cooled
   1.50 c  Yellow cornmeal                  2.00    Eggs, slightly beaten
   1.00 c  Flour, sifted all-purpose        0.50 lb Smoked turkey breast,
   0.33 c  Sugar                                    -thinly sliced
   1.00 tb Baking powder                    0.50 c  Cranberry relish
   1.00 ts Salt                                     -or honey mustard
   1.50 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: CHOCOLATE MINT BREAD
 Categories: Breadmaker, Breads, Chocolate
      Yield: 15 servings
 
   1.00 pk Yeast                            1.50 ts Salt
   2.50 c  Better for Bread flour           1.00 tb Vegetable oil
   0.50 c  Wheat flour                      2.00 tb White Creme de Menthe
   1.00 tb Gluten                           1.00 c  Very warm water;+ 1 tb.
   0.25 c  Instant nonfat dry milk          1.00 c  Mint-chocolate morsels
   3.00 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: BEER BREAD
 Categories: Breads
      Yield: 8 servings
 
   3.00 c  Flour, unsifted                  1.00 tb Honey
   3.75 ts Baking powder                   12.00 oz Beer
   2.25 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: APPLESAUCE TEA BREAD
 Categories: Breads
      Yield: 20 servings
 
   2.50 c  White flour                      1.00 tb Cinnamon
   2.00 ts Baking powder                    8.00 oz Applesauce
   0.50 ts Salt                             1.00    Egg
   0.50 c  Sugar                            1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: BATTER ROLLS
 Categories: Breads
      Yield: 18 servings
 
   1.00 ts Granulated sugar                 0.25 c  Shortening
   0.50 c  Warm water                       2.00 ts Salt
   1.00 pk Dry yeast                        2.00    Egg
   1.50 c  Milk                             3.75 c  Flour
   0.25 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: BROWN SEED BREAD
 Categories: Breads
      Yield: 1 servings
 
   2.00 c  Flour, all purpose               1.00 tb Baking powder
   1.00 c  Whole wheat flour                1.50 ts Baking soda
   1.00 c  Natural bran                     1.00 ts Salt
   1.00 c  Quick cooking rolled oats        0.25 c  Liquid honey
   2.00 tb Sesame seeds                     2.00 c  Plain yogurt
   2.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: CHEDDER CHEESE CASSEROLE BREAD
 Categories: Breads
      Yield: 2 servings
 
   1.00 ts Sugar                            1.00    Egg beaten
   1.00 c  Warm water                       4.00 c  Flour
   1.00 pk Dry yeast                        2.00 c  Shredded sharp chedder
   1.00 c  Warm milk                        1.00 tb Salt
   2.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: MOLASSES BROWN BREAD
 Categories: Breads
      Yield: 4 servings
 
   2.50 c  Whole-wheat flour                1.00 c  Raisins; mixed dark & light
   1.50 c  Wheat germ                       2.00 ts Baking soda
   0.33 c  Brown sugar                      1.88 c  Buttermilk
   0.50 ts Salt                             0.33 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: MINIATURE FRENCH BREAKFAST PUFFS
 Categories: Breads, Rolls
      Yield: 42 servings
 
   0.33 c  Soft shortening/butter mix       0.33 c  Butter, melted
   0.50 c  Sugar                            1.50 ts Baking powder
   0.25 ts Nutmeg                           0.50 c  Sugar
   1.00    Egg                              0.50 ts Salt
   0.50 c  Milk                             1.00 ts Cinnamon
   1.50 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: FUNNEL CAKE
 Categories: Breads
      Yield: 8 servings
 
           -JAN CARGILL-VHPK03A             0.50 ts Salt
   2.00 c  Flour                            2.00    Eggs
   1.00 ts Baking powder                    1.50 c  Milk.

MMMMM-----------------------------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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: PARMESAN CROUTONS
 Categories: Cheese, Breads
      Yield: 2 servings
 
   1.00    Slice Whole Wheat Bread          1.00 tb Grated Parmesan Cheese
   1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: BERMUDA BANANA BREAD
 Categories: Breads, Fruits
      Yield: 6 servings
 
   0.50 c  Butter or margarine              2.00 c  Flour
   1.00 c  Brown sugar                      1.00 ts Baking soda
   2.00 x  Eggs                             1.00 ts Salt
   1.00 c  Mashed bananas                   0.50 c  Chopped walnuts
   1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: WW CINNAMON ROLLS
 Categories: Whole wheat, Low-cal, Breads
      Yield: 10 servings
 
  10.00 oz Buttermilk Biscuits, Refrig.     0.50 c  Raisins; dark
           ^^(10 biscuits in "tube")        2.00 tb Raisins; dark
   5.00 ts Margarine; melted                5.00 ts Powdered sugar; sifted
   5.00 ts Brown sugar; packed, divided     2.00 ts Water
   1.00 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!!
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: TSOUREKI
 Categories: Breads
      Yield: 1 servings
 
           -Diana Lewis-VGWN37A          

MMMMM---------------------GREEK EASTER BREAD--------------------------
   0.50 ts Salt                             1.00    Egg yolk;with 1 T water
   2.00    Eggs                             0.25 c  Sugar
   1.00 ts Vanilla                          0.25 c  Butter
   1.00 pk Yeast;dry active                 0.50 c  Milk
   1.50 ts Lemon peel;grated                3.00 c  Flour;all purpose
   5.00    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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: JO GOLDENBERG'S BAGELS
 Categories: Breads
      Yield: 12 servings
 
   0.75 pt Warm water                       1.00 tb Sugar
   2.00    Envelopes dry yeast              1.00    Egg white; beaten
   1.50 oz Sugar                                    Salt; -=OR=-
   0.50 oz Salt                                     -Sesame, Poppy -=OR=-
   3.50 c  Bread flour                              -Caraway seeds
   2.00 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: MAPLE SYRUP AND BROWN SUGAR BANANA BREAD
 Categories: Breads
      Yield: 1 servings
 
MMMMM-------------------LISA CRAWLEY  TSPN00B------------------------
   1.00 c  Brown Sugar; dk or light         0.13 c  Milk
   0.50 c  Margarine                        2.00 c  Flour
   2.00    Eggs; unbeaten                   1.00 ts Baking Soda
   1.00 c  Ripe Bananas; mashed             0.50 ts Baking Powder
   0.13 c  Maple Syrup                      0.13 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: JELLO ROLLS
 Categories: Breads
      Yield: 48 servings
 
           Mary Bowles DNSR31A              1.00 ts Sugar
   2.00 c  Boiling Water                    6.00 c  Flour (about)
   2.00 tb Butter                           1.00 ts Salt
   0.25 c  Sugar                            0.25 c  Lukewarm Water
   2.00 pk Dry Yeast                     

MMMMM--------------------------FILLING-------------------------------
   1.00 pk Red Jello--dry                   0.25 c  Butter, melted
   1.00 c  Pecans                           0.75 c  Sugar

MMMMM---------------------------GLAZE--------------------------------
   1.00 c  Powdered Sugar                   1.50 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: HONEY "RISIN" BREAD
 Categories: Breads
      Yield: 12 servings
 
           Mary Bowles DNSR31A              0.25 c  Sugar
   1.00 pk Yeast                            1.75 c  Flour
   3.00 tb Warm Water                       1.00 ts Baking Powder
   1.00 ts Sugar                            0.50 ts Ginger
   1.33 c  Honey                            0.50 ts Cinnamon
   0.25 c  Butter; softened                 0.50 ts Nutmeg
   3.00    Eggs; beaten                     0.25 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: SAVORY BREAD STICKS
 Categories: Breads, Quickbreads
      Yield: 8 servings
 
           Mary Bowles DNSR31A              1.00 ts Garlic Powder
   1.00 lg Pkg Day-old Hot Dog Buns         1.00 ts Paprika
   1.00 c  Butter; melted                   0.50 ts Cayenne Pepper or to taste
   2.00 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!
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: POPEYE'S BISCUITS
 Categories: Breads, Rolls
      Yield: 12 servings
 
           -JEANNETTE DABBS   (RFNR19B)     8.00 oz Sour cream
   4.00 c  Pioneer biscuit mix              6.00 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: PISKOTA FANK-(HUNGARIAN DOUGHNUTS WITH CREAM)
 Categories: Breads, Doughnuts
      Yield: 1 servings
 
MMMMM----------------THE ART OF HUNGARIAN COOKING---------------------

MMMMM----------------------------FANK---------------------------------
   0.50 lb Sweet butter                     4.00    Egg yolks
   4.00    Whole eggs                       5.00 tb Sour cream
   5.00 tb Sugar                            2.00 c  Flour
   1.00    Yeast cake dissolved in          1.00    Egg
   0.50 c  Warm milk                     

MMMMM-------------------------CREAM MIX------------------------------
   0.50 pt Milk                             2.00 tb Sugar
   4.00    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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: FARSANGI FANK- HUNGARIAN PLAIN DOUGHNUTS
 Categories: Breads, Doughnuts
      Yield: 1 servings
 
MMMMM----------------THE ART OF HUNGARIAN COOKING---------------------
   3.00 c  Flour                            0.25 c  Milk
   0.50 ts Salt                             0.13 lb Sweet butter, melted
   1.00 tb Sugar                            2.00    Yeast cakes ( dissolved in
   5.00    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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: BASIL & SAGE BREAD
 Categories: Breads, Wine
      Yield: 1 servings
 
MMMMM----------------------PATTI - VDRJ67A---------------------------
   1.00    Yeast; dry; envelope             0.25 ts Sage; crumbled dried
   1.00 c  Water; warm (105-115~)           0.50 c  Dry white wine
   5.50 c  All purpose flour                1.75 ts Salt
   0.25 c  Olive oil                        0.25 ts Pepper; freshly ground
   4.00 ts Basil; crumbled dried            0.50 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: PORTUGUESE SWEET BREAD
 Categories: Breads
      Yield: 1 servings
 
MMMMM----------------------PATTI - VDRJ67A---------------------------
   3.00    Yeast; fresh cakes               6.00    Eggs; room temperature
   0.50 c  Water;warm (105-115~)            1.00 c  Sugar
   1.00 c  Milk                                  c  All purpose flour; sifted
   0.50 c  Butter; cut into pieces          2.00 tb Butter; melted
   2.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: CSOROGE-HUNGARIAN CRISPY CRULLERS
 Categories: Breads, Doughnuts
      Yield: 1 servings
 
MMMMM----------------THE ART OF HUNGARIAN COOKING---------------------
   6.00    Egg yolks                        1.00 tb Vinegar
   1.00 ts Salt                             2.50 c  Flour
   2.00 tb Sugar                            0.50 c  Sour cream
   1.00 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: PICKLE JUICE RYE
 Categories: Breads, Vegetables
      Yield: 2 servings
 
           Frances Nossen  (SWTK50B)        1.00    EGG, LARGE,ROOM TEMP
           From Bread in Half the Time      2.00 ts SALT
   3.00 c  FLOUR, BREAD                     1.00 tb DILL WEED, DRY
   3.00 pk YEAST, DRY                       1.50 c  FLOUR, MEDIUM RYE
   1.00 c  BRINE, SOUR DILL                 1.50 ts CARAWAY SEEDS
   0.75 c  WATER, 120 DEGREES                       *****    GLAZE:
   2.00 tb CRISCO                           1.00    EGG
   2.00 tb SUGAR                            1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Garlic Monkey Bread Ring *
 Categories: Breads
      Yield: 1 servings
 
MMMMM----------------------PATTI - VDRJ67A---------------------------
   1.00 pk Active dry yeast                 0.25 c  Butter or margarine; melted
   1.00 c  Water; warm (105~ - 115~)        1.00 lg Garlic clove; minced
   1.00 ts Sugar                            1.00 ts Dried parsley
   1.00 ts Salt                             0.25 ts Salt
   2.50 c  To 3 c all purpose flour         0.13 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Tomato Barbecue Rolls *
 Categories: Breads, Rolls
      Yield: 12 servings
 
MMMMM----------------------PATTI - VDRJ67A---------------------------
   2.00 c  To 2 1/2 cups unbleached         1.00 pk Active dry yeast
           - all purpase flour              0.75 c  Tomato juice (good quality)
   1.00 tb Sugar                            0.25 c  Water
   0.50 ts Seasoned salt                    2.00 tb Butter or margarine
   0.50 ts Italian seasoning                1.00 ts Instant minced onion
   0.13 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: San Francisco Sour Dough Bread *
 Categories: Breads
      Yield: 2 servings
 
MMMMM----------------------PATTI - VDRJ67A---------------------------

MMMMM--------------------------STARTER-------------------------------
   1.00 pk Active dry yeast                 2.00 c  All purpose flour
   2.00 c  Water; warm (105~-115~)       

MMMMM---------------------------DOUGH--------------------------------
   1.00 pk Active dry yeast                 2.00 ts Sugar
   2.00 tb Water; lukewarm                  2.00 ts Salt
        pn Sugar                            0.50 ts Baking soda
   1.50 c  Water; warm (105~-115~)          2.00 c  Unsifted all purpose flour
   1.00 c  Starter                          1.00 tb Cornmeal
   4.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Honey Whole Wheat Bread or Dinner Rolls *
 Categories: Breads, Rolls
      Yield: 1 servings
 
MMMMM----------------------PATTI - VDRJ67A---------------------------
   1.00 pk Active dry yeast                 0.25 c  Lard; melted
   1.50 c  Water; warm (105~-115~)          2.00 c  Whole wheat flour
   2.00    Eggs                             4.00 c  All purpose flour;
   0.25 c  Honey                                    - to 4 1/2 cups
   2.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Herbed Ring Bread *
 Categories: Breads, Ready-rolls
      Yield: 1 servings
 
MMMMM----------------------PATTI - VDRJ67A---------------------------
   0.50 c  Butter or margarine; melted      1.00 tb Parsley; chopped
   0.33 c  Green onions; chopped                    Garlic salt
   0.25 ts Dried oregano                    2.00 cn Refrigerator biscuits
   0.50 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Quick Parsley-Garlic Rolls *
 Categories: Breads, Rolls
      Yield: 12 servings
 
MMMMM----------------------PATTI - VDRJ67A---------------------------
   1.00 lb Loaf frozen bread dough          1.00    Garlic clove; minced
           Flour                                    Dried parsley leaves
   3.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Herb Crusted Parmesan Bread *
 Categories: Breads
      Yield: 1 servings
 
MMMMM----------------------PATTI - VDRJ67A---------------------------
   1.00 lb Loaf frozen bread dough          3.00 tb Parmesan cheese
           Butter or margarine; melted      1.00 ts Dried chevril leaves
           Flour                            0.50 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Peanut Butter Loaf *
 Categories: Breads, Sweet bread
      Yield: 1 servings
 
MMMMM----------------------PATTI - VDRJ67A---------------------------
   4.00 c  Flour                            2.00    Eggs; well beaten
   0.33 c  Sugar                            1.75 c  Milk
   2.00 tb Baking powder                    1.00 tb Grated lemon rind
   1.00 ts Salt                             1.00 tb Lemon juice
   1.00 c  Chunky peanut butter             0.50 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Swiss Cheese Gougere *
 Categories: Breads, Cheese
      Yield: 1 servings
 
MMMMM----------------------PATTI - VDRJ67A---------------------------
   1.00 c  Water                                 ds Pepper
   0.25 c  Butter or margarine              1.00 c  All purpose flour
   1.00 ts Oregano                          4.00    Eggs
   0.50 ts Salt                             1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Extra Good Cheese Bread
 Categories: Breads, Cheese
      Yield: 1 servings
 
MMMMM----------------------PATTI - VDRJ67A---------------------------
   2.00 tb Butter or margarine              0.25 c  Oil
   0.50 c  Onion; minced                    0.50 c  Milk
   1.25 c  All purpose flour                0.50 c  Cottage cheese
   2.00 ts Baking powder                    0.50 c  Cheddar cheese; grated
   0.75 ts Salt                             1.00 tb Poppy seeds
   1.00    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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Rosemary-Olive Focaccia
 Categories: Sun-dried, Breads
      Yield: 4 servings
 
           -Waldine Van Geffen VGHC42A      6.00    Kalamata olives; pit,quarter
   1.00 lb Frozen bread dough; thawed       4.00    Oil-pk dried tomatoes; drain
   3.00 tb Olive oil                                -cut in strips
   1.00 tb Fresh rosemary; minced or        2.00 lb Cloves garlic; thinly sliced
   1.00 ts Dried rosemary                           Fresh rosemary sprigs; opt
   0.75 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)
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: POPPY SEED OATMEAL BREAD
 Categories: Breads
      Yield: 16 servings
 
   1.00 c  Flour, all purpose               2.00 ts Poppy seeds
   1.00 c  Flour, whole wheat               1.50 c  Buttermilk
   1.25 c  Oatmeal, quick-cooking           0.25 c  Honey, liquid
   1.00 tb Baking powder                    1.00    Egg
   0.25 ts Salt                             1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: SWEET POTATO BISCUITS
 Categories: Breads, Vegetables
      Yield: 1 servings
 
   1.00 c  Flour                            2.50 ts (to 3) baking powder
   1.00 c  Sweet potatos, cooked/mashed     3.00 tb Sugar (or more, to taste)
           Salt                             0.25 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: BISQUICK MIX
 Categories: Breads
      Yield: 13 servings
 
           -Diana Lewis-VGWN37A             1.00 ts Cream of tartar
   9.00 c  All-purpose flour                0.25 c  Sugar
   0.33 c  Double-acting baking powder      2.00 c  Shortening; like crisco
   1.00 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: GINGERBREAD-BISQUICK
 Categories: Breads
      Yield: 1 servings
 
           -Madeline Whalley BWPG01A        2.00 tb Sugar
   1.00 c  Bisquick; mix                    1.00    Yolk;or half egg
   0.25 ts Cinnamon                         0.25 c  Molasses
   0.25 ts Cloves                           0.25 c  -water
   0.25 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: PEACH BREAD
 Categories: Breads, Peaches
      Yield: 2 servings
 
MMMMM-------------------LISA CRAWLEY  TSPN00B------------------------
   3.00 c  Fresh peaches                    1.00 ts Gr. cinnamon
   6.00 tb Sugar                            1.50 c  Sugar
   2.00 c  Flour                            0.50 c  Shortening
   1.00 ts Baking soda                      2.00    Eggs
   1.00 ts Baking powder                    1.00 c  Pecans; finely chopped
   0.25 ts Salt                             1.00 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: APPLE-CINNAMON SWIRL LOAF
 Categories: Breads, Cake mix, Fruits
      Yield: 2 servings
 
   1.00 pk Active dry yeast                 2.50 c  Apples,chopped and peeled
   1.25 c  Very warm water                  0.33 c  Sugar
   1.00    Egg                              0.33 c  Pecans, chopped
   1.00 pk 1-layer-size white cake mix      2.00 ts Cinnamon
   1.00 ts Salt                             0.25 c  Butter, melted
   3.75 c  Flour                         

MMMMM--------------------CONFECTIONER'S ICING-------------------------
           Light cream                      0.50 ts Vanilla
   1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: PUMPKIN COFFEE LOAF
 Categories: Breads, Vegetables
      Yield: 1 servings
 
   0.33 c  Shortening                       2.50 ts Baking powder
   1.00 c  Brown sugar, packed              0.50 ts Salt
   2.00    Eggs                             0.50 ts Ginger
   1.00 c  Canned pumpkin                   0.50 ts Cinnamon
   0.25 c  Milk                             0.50 ts Baking soda
   1.00 c  Flour                            0.25 ts Ground cloves
   1.00 c  Whole wheat flour                0.33 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: CHUNKY PEANUT BUTTER BREAD
 Categories: Breads, Pnut butter
      Yield: 18 servings
 
           -FHMN87A Phill Bower             1.00 c  Chunky Peanut butter
   2.00 c  Flour                            1.00 c  Milk
   0.50 c  Sugar                            1.00    Egg; beaten
   2.00 ts Baking powder                    2.00 ts Vanilla
   0.25 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Apricot Braid
 Categories: Breads
      Yield: 4 servings
 
           -Jo Ferry cmsj69b               17.00 oz Can apricot halves in
   1.00 lb Loaf frozen dough                        -heavy syrup
   4.00 tb Margarine; softened              0.75 c  Miniature marshmallows
   4.00 tb Brown sugar                      1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Sausage Cornbread
 Categories: Pork, Breads, Microwave
      Yield: 6 servings
 
MMMMM-------------------PHYLLIS SMITH  WCDT64B------------------------
   1.00 lb Bulk pork sausage                0.50 ts Salt
   0.75 c  Flour                            2.00    Eggs; beaten
   0.75 c  Cornmeal                         0.50 c  Milk
   1.00 tb Sugar                            0.33 c  Sausage drippings
   1.00 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: English Muffin in a loaf (2 loaves)
 Categories: Breads
      Yield: 2 servings
 
           -RCXX09B G.Mulhorn               1.00 tb Sugar
   2.00 c  Milk                             1.00 ts Salt
   0.50 c  Water                            2.00 pk Active dry yeast
   2.75 c  Flour                            0.25 ts Baking soda
   0.25 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Skillet Sizzled Cornbread
 Categories: Breads
      Yield: 6 servings
 
   1.00 c  Stone ground yellow              0.25 ts Baking soda
           -cornmeal                        1.25 c  Buttermilk
   1.00 c  Unbleached all purpose           1.00    Egg
           -flour                           2.00 tb Sugar
   1.00 tb Baking powder                    0.25 c  Vegetable oil
   0.25 ts Salt                             3.00 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.)
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Pane Di Mattina Alla Siciliana
 Categories: Breads, Ethnic
      Yield: 2 servings
 
   1.00 ts Olive oil                        0.33 c  Marsala
   1.00 pk Active dry yeast                 0.50 c  Unsalted butter
   0.50 c  +1ts sugar                       3.00 tb Shortening
   1.33 c  Scalded milk cool to 100F        1.50 ts Fennel seeds
   6.50 c  Unbleached flour;approximate     4.00    Eggs
   0.25 c  Dried currents                   1.00 tb Grated lemon rind
   0.33 c  Golden raisins                   0.50 ts Salt

MMMMM--------------------------EGG WASH-------------------------------
   1.00 tb Whipping cream                   0.50 tb Marsala
   1.00    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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Merenda Fiorentina (Florentine snack bread)
 Categories: Breads, Ethnic
      Yield: 1 servings
 
   1.00 pk Dry active yeast                         The crust
   1.00 ts Salt                             1.00 tb Minced garlic
   3.00 c  Unbleached flour                         Cornmeal for dusting
   1.00 c  Warm water (105F)                        Coarse salt
   3.00 tb Olive oil + oil for brushing     1.00 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"
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Pane Giallo (Polenta Bread)
 Categories: Breads, Ethnic
      Yield: 8 servings
 
   5.00 tb Unsalted bread                   3.00    Eggs;separated
   2.00 tb Minced garlic                    2.00 c  Milk
   1.00 c  Polenta (coarse yellow corn      0.50 c  Half and half
           Meal)                            1.00 c  Roasted red peppers;minced
   1.50 ts Salt                                     Olive oil
   1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Pizza Dough
 Categories: Breads
      Yield: 1 servings
 
   1.00 tb Fast rising yeast                0.50 ts Salt
   1.00 c  Flour                            0.50 ts Sugar
   1.00 c  Luke warm water                  2.25 c  Flour
   2.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Bill's Pizza Crust
 Categories: Breads
      Yield: 1 servings
 
   2.50 c  Unbleached Flour                 1.25 c  Pastry Flour
   1.00 pk Active Yeast:                    2.25 ts Salt
           -dissolved in:                   1.25 c  Tepid water
   0.33 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Herb Pizza Dough
 Categories: Breads
      Yield: 1 servings
 
   1.00 pk Active dry yeast                 2.25 c  All-purpose flour
   1.00 ts Sugar                            0.50 ts Salt
   0.88 c  Warm water,                      1.00 tb Garlic olive oil,
           -@110 degrees                            -more as needed  **
   0.25 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Pizza Dough #1
 Categories: Breads
      Yield: 1 servings
 
   1.00 pk Active dry yeast                 0.50 ts Salt
   0.75 c  Warm water                       2.00 tb Olive or vegetable oil
   0.50 ts Sugar                            2.00 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Whole Wheat Pizza Crust
 Categories: Breads
      Yield: 2 servings
 
   1.00 pk Dry yeast                        0.75 c  Whole wheat flour
   1.00 c  Warm water                       2.00 ts Salt
           -(105 to 115 F)                  4.00 ts Cornmeal (optional)
   2.50 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: New Classic Pizza Dough
 Categories: Breads
      Yield: 1 servings
 
   1.00 pk Dry Active Yeast                 0.75 c  Cold milk
   0.50 c  Warm water                       2.00 tb Olive Oil
           -(105-115F)                      3.00 c  All-Purpose flour
   0.13 ts Sugar                            1.50 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Mama Lorraine's Pizza Dough
 Categories: Breads, Main dish
      Yield: 1 servings
 
   1.00 pk Yeast                            1.33 c  Lukewarm water
   0.33 c  Honey                            3.00 c  Flour (mix white &
   0.33 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Pizza Dough #2
 Categories: Breads
      Yield: 1 servings
 
MMMMM--------------------IN A LARGE BOWL MIX-------------------------
   1.00 pk Dry yeast                        1.75 c  Hot tap water

MMMMM----------------STIR UNTIL YEAST IS DISSOLVE---------------------
   0.50 ts Salt                             2.00 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Sarah's Pizza Crust
 Categories: Breads
      Yield: 1 servings
 
   1.00 tb Yeast                                    -110 to 115 degrees
   1.00 tb Sugar                            3.00 c  Flour
   1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Traditional Pizza Dough 1
 Categories: Breads
      Yield: 1 servings
 
   0.25 c  Water (110 to 115 F.)                    -115 Degrees F.)
   0.50 ts Sugar                            1.00 tb Olive Oil (Room Temperature)
   0.50 ts Salt                             1.50 c  Unbleached Flour
   0.50 pk Dry Yeast                                Additional Flour
   0.25 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: HERB PARMESAN BREAD
 Categories: Breads, Breadmaker
      Yield: 1 servings
 
MMMMM------------------------1-POUND LOAF-----------------------------
   2.00 c  All-purpose flour                1.00 tb Milk
   2.00 tb Sugar                            0.75 c  -Water; lukewarm
   0.50 ts Salt                             1.50 ts Active dry yeast
   1.00 tb Butter or margarine;softened     0.25 c  Parmesan cheese; grated
           - (or shortening, softened)      1.00 tb Italian-style herbs
 
  (Nancy Hagfors - N.HAGFORS on GEnie; GXDB48A on Prodigy)
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: ENGLISH MUFFIN LOAF
 Categories: Breads
      Yield: 2 servings
 
MMMMM-------------------NANCY HAGFORS GXDB48A------------------------
   2.00 pk Active dry yeast                 2.00 c  Milk
   6.00 c  Flour; unsifted                  0.25 ts Baking soda
   1.00 tb Sugar                            0.50 c  Water
   2.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Deluxe Jalepeno Cornbread
 Categories: Breads
      Yield: 9 servings
 
   1.00 c  Yellow cornmeal                          Pimento
  17.00 oz Whole kernel corn                        -chopped
   0.50 ts Baking soda                      0.50 c  Margarine
   0.75 ts Salt                                     -melted
   1.00    Jalepeno peppers                 1.00 c  Cheddar cheese
           -chopped                                 -grated
   2.00    Eggs                             1.00 md Onion
           -beaten                                  -chopped
   1.00 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Antipasto Bread
 Categories: Breads
      Yield: 2 servings
 
   2.00    Loaves frozen bread dough        0.50 lb Provolone
           -thawed                                  -sliced
   1.00    Jar mixed colored peppers        0.25 lb Salami
           -in oil                          0.25 lb Pepperoni
   1.00    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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Peppy Pizza Pie
 Categories: Main dish, Breads
      Yield: 6 servings
 
   1.00 lb Lean Ground Beef                 8.00 oz Tomato Sauce; 1 Cn
   2.00 oz Pepperoni; Chopped,              8.00 oz Mushroom Stems & Pieces; *
           -1/3 C Abt                       0.25 c  Ripe Olives; Pitted,
   0.33 c  Bread Crumbs; Dry                        -Sliced
   1.00    Egg; Lg                          1.00 c  Mozzarella Cheese;
   0.50 ts Oregano Leaves                           -Shredded
   0.25 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: AMISH BREAD W/OATMEAL
 Categories: Breads
      Yield: 12 servings
 
MMMMM-------------------NANCY HAGFORS GXDB48A------------------------
   1.00 c  Sourdough starter                3.00    Eggs
   0.50 c  Oil                              2.00 ts Baking powder
   1.00 c  Light brown sugar                0.50 ts Baking soda
   0.75 c  Flour                            1.50 ts Cinnamon
   0.75 c  Oatmeal (quick)                  0.50 ts Nutmeg
 
  Mix all ingredients together.  Bake at 350-degrees for 40 minutes.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: HERMAN WHEAT'N'HONEY STARTER *
 Categories: Breads, Sourdough
      Yield: 1 servings
 
           -Deborah Seckinger GDJF29B       2.00 tb Dry yeast
   1.00 tb Ginger                           2.00 c  Milk
   0.50 c  Honey;or brown sugar             1.00 c  Whole wheat flour
   0.33 c  Warm water                       1.00 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: INSTANT POTATO STARTER *
 Categories: Sourdough, Breads
      Yield: 1 servings
 
           -DON SIMMONDS   (VJHS00B)     

MMMMM--------------------------STARTER-------------------------------
   1.00 pk Dry yeast,                       2.00 tb Salt
   0.50 c  Sugar                            0.50 c  Instant potato flakes
   2.00 c  Warm water,                   

MMMMM----------------------------FEED---------------------------------
   0.75 c  Sugar,                           1.00 ts Instant potato flakes
   1.00 c  Warm water,                   

MMMMM---------------------------BREAD--------------------------------
   1.00 c  Starter,                         0.25 c  Sugar
   1.50 c  Lukewarm water                   0.50 c  Oil,
   1.00 ts Salt,                            6.00 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: AUNT CORA'S SOURDOUGH BISCUITS *
 Categories: Breads, Sourdough
      Yield: 4 servings
 
   1.50 c  Sifted Unbleached Flour          2.00 tb Sugar
   3.00 ts Baking Powder                    0.25 c  Shortening, Melted
   1.00 ts Salt                             1.50 c  Sourdough Starter
   1.50 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Fruit Bread With Grape-nuts  Tspn00b
 Categories: Breads
      Yield: 10 servings
 
   2.00 c  Milk; scalded                    1.00 c  Plus 3 tb. sugar
   1.00 c  Grape-nuts                       1.00    Egg; well-beaten
   3.00 c  Sifted flour                     3.00 tb Butter
   4.00 ts Baking powder                    1.00 c  Currants or raisins
   1.50 ts Salt                             1.00 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Apple Cinnamon Bread
 Categories: Breads
      Yield: 1 servings
 
MMMMM---------------------------SMALL--------------------------------
   0.50 c  ;water                           0.25 ts ;salt
   2.50 tb Apple juice concentrate          1.00 c  Flour,whole wheat
   0.25 c  Applesauce                       1.50 tb Vital gluten;optional
   0.50 ts Cinnamon                         1.00 c  Flour,bread
   2.00 ts Sugar,brown                      1.00 ts Yeast

MMMMM---------------------------MEDIUM--------------------------------
   0.75 c  ;water                           0.33 ts ;salt
   3.75 tb Apple juice cocentrate           1.50 c  Flour,whole wheat
   0.33 c  Applesauce                       2.00 tb Vital gluten;optional
   0.75 ts Cinnamon                         1.50 c  Flour,bread
   1.00 tb Sugar,brown                      1.50 ts Yeast

MMMMM---------------------------LARGE--------------------------------
   1.00 c  ;water                           0.50 ts ;salt
   5.00 tb Apple juice concentrate          2.00 c  Flour,whole wheat
   0.50 c  Applesauce                       3.00 tb Vital gluten
   1.00 ts Cinnamon                         2.00 c  Flour,bread
   1.33 tb Sugar,brown                      2.00 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)
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Sausage Bread***
 Categories: Breads
      Yield: 2 servings
 
           - G. Granaroli XBRG76A           0.25 lb Shredded mozzarella
           - MM:MK VMXV03A                  0.25 c  Grated cheese
   1.00 lb Pizza dough                              Salt and pepper
   4.00    Sausage links                            Egg wash (1 egg whipped
   1.00 lg Onion chopped                            With 1 tb water)
   1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: All-Bran Seed Loaf
 Categories: Breads
      Yield: 10 servings
 
   0.75 c  Whole wheat flour                0.75 c  Orange juice
   0.75 c  Flour, all-purpose               0.25 c  Honey
   1.00 tb Baking powder                    2.00    Eggs
   0.50 ts Salt                             0.25 c  Vegatable oil
   0.33 c  Sesame seeds                     0.50 c  Bran cereal
   2.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Bagel Thins, Lo Cal, Lo Salt
 Categories: Appetizers, Breads, Low-cal
      Yield: 20 servings
 
   1.00    Bagel                            1.00 ts Oregano, dried
   2.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: BRAN MUFFINS
 Categories: Breads
      Yield: 12 servings
 
   1.00 c  White flour                      1.25 c  Skim milk
   2.00 c  Bran                             0.50 c  Molasses
   0.25 c  Cornmeal                         1.00 ts Baking soda, dissolved in wa
   1.00 ts Salt                             1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: CARROT OR ZUCCHINI MUFFINS
 Categories: Breads
      Yield: 24 servings
 
   1.50 c  Whole-wheat flour                2.00    Eggs
   1.00 ts Salt                             0.25 c  Vegetable oil
   1.50 ts Baking soda                      1.50 c  Skim milk or orange juice
   1.00 ts Cinnamon                         2.00 tb Vinegar
   0.50 ts Nutmeg                           0.50 c  Honey
   1.50 c  Natural bran                     0.25 c  Molasses
   3.00    Carrots, 1c grated               0.50 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Corn Muffins
 Categories: Muffins, Breads
      Yield: 2 servings
 
   0.33 c  Unbleached flour                 1.00    Large beaten egg
   0.33 c  Yellow cornmeal                  0.25 c  Milk
   2.00 tb Sugar                            4.00 ts Cooking oil
   1.50 ts Baking powder                            Yellow corn meal
   0.25 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.)
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: PINEAPPLE-BRAN WHOLE-WHEAT MUFFINS
 Categories: Breads
      Yield: 12 servings
 
   1.00 c  Whole wheat flour                1.00 c  100% all-bran cereal
   1.00 tb Baking powder                    0.33 c  Skim milk
   0.25 ts Salt                             0.25 c  Vegetable oil
   1.50 tb Brown sugar                      8.00 oz Can crushed pineapple w juic
   1.00    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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Potato Farls (Irish)
 Categories: Breads, Appetizers
      Yield: 8 servings
 
   1.25 lb Potatoes (3 or 4)                0.50 ts Salt
   2.00 tb Butter, melted                   4.00 ts Vegetable oil
   1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Rhubarb-Pecan Muffins
 Categories: Breads
      Yield: 12 servings
 
   2.00 c  Flour                            1.00    Egg, large
   0.75 c  Sugar                            0.25 c  Vegetable oil
   1.50 ts Baking powder                    2.00 ts Grated orange peel
   0.50 ts Baking soda                      0.75 c  Orange juice
   1.00 ts Salt                             1.25 c  Rhubarb, fresh fine chopped
   0.75 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Soda Bread (Irish whisky soda)
 Categories: Breads
      Yield: 8 servings
 
           -----------bread------------     0.50 c  Honey, liquid
   4.00 c  Flour, all purpose               0.25 c  Irish whisky or buttermilk
   1.00 ts Salt                                     -----------glaze------------
   1.00 ts Baking soda                      2.00 ts Irish whisky
   0.25 c  Butter, chilled                  2.00    Ilk
   1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Spaetzle Cheese Noodles
 Categories: Ethnic, Breads, Cheese
      Yield: 4 servings
 
   3.00 tb Butter or margarine              1.00 ts Dry mustard
   3.00    Onions;sliced in small rings     2.00 c  Spaetzle noodles
   3.00 oz Emmenthaler cheese; grated       2.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Toasty Walnut Muffins
 Categories: Muffins, Breads
      Yield: 2 servings
 
   0.25 c  Quick-cooking rolled oats        2.00 tb Milk
   0.50 c  Unbleached flour                 0.25 c  Broken walnuts, toasted
   2.00 tb Sugar                            2.00 tb Raisins
   0.50 ts Baking powder                    2.00 ts Unbleached flour
           Dash ground cinnamon             1.00 ts Brown sugar
   1.00    Large beaten egg yolk            1.00 ts Butter or margarine
   2.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Tomato Brushetta, Lo Cal
 Categories: Appetizers, Breads, Low-cal
      Yield: 4 servings
 
   8.00    Slices fr or italian bread       1.00    Tomato, diced
   2.00    Garlic cloves, halved            1.00 pn Oregano,dried
   1.00 ts Olive oil                        1.00 pn Ground pepper
   2.00 tb Onion, minced                    2.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Wheaten Bread (Maddybenny, Irish)
 Categories: Breads
      Yield: 1 servings
 
   3.00 c  Flour, whole wheat               0.50 ts Nutmeg, grated
   1.00 c  Flour, all purpose               2.00 c  Buttermilk
   1.00 ts Baking soda                      1.00 ts Orange rind, grated
   0.50 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Wild Onion Bread
 Categories: Breads
      Yield: 1 servings
 
   1.50 oz Package onion soup mix           0.75 c  Hot water
   1.00 pk Dry yeast                        2.00 tb Sugar
   2.00 tb Warm water                               Egg
   2.00 x  Recipies Dry Baking Mix          1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Cream Biscuits
 Categories: Breads
      Yield: 1 servings
 
   4.00 c  Flour                            1.00 ts Salt
   3.00 ts Cream of tartar                  1.50 ts Baking soda
   0.25 c  Butter                           2.00 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Corn Fritters
 Categories: Breads
      Yield: 16 servings
 
   1.50 c  Sifted flour                     1.50 ts Baking powder
   1.00 ts Salt                            16.00 oz Can cream style corn
   1.00    Egg, slightly beaten             1.00 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Frances Cook's Bread & Rolls
 Categories: Breads
      Yield: 24 servings
 
   0.75 c  Milk                             1.00    Fresh cake yeast
   0.25 c  Sugar                            3.00 tb Shortening
   1.00 ts Salt                             1.00    Egg
   3.50 c  Flour                            0.25 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Angel Biscuits (no rising necessary)
 Categories: Breads
      Yield: 1 servings
 
   1.00    Cake yeast                       3.00 ts Baking powder
   2.00 tb Lukewarm water                   4.00 tb Sugar
   5.00 c  Plain flour                      1.00 ts Salt
   1.00 ts Soda                             1.00 c  Shortening
   2.00 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Old Time Cornbread
 Categories: Breads
      Yield: 1 servings
 
   2.00    Eggs                             1.50 c  Buttermilk
   1.00 ts Salt                             0.75 ts Soda
   1.50 c  Cornmeal                         3.00 tb Lard, melted
   1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Irish Bread
 Categories: Breads
      Yield: 1 servings
 
   0.25 lb Butter                           2.50 ts Baking powder
   0.50 c  Sugar                            0.25 ts Salt
   2.00    Eggs                             1.00 c  Milk
   2.50 c  Flour                            1.00 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Yorkshire Pudding
 Categories: Breads
      Yield: 2 servings
 
   2.00    Eggs                             1.50 c  Flour
           Salt, pinch                              Milk
   2.00 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Tex-mex Cornbread
 Categories: Breads, Spicy, Tex-mex
      Yield: 8 servings
 
   2.00    Egg                              1.00 tb Baking Powder
   0.67 c  Salad  oil                       1.50 ts Salt
   1.00 c  Sour cream                       2.00    Green Onion Tops chopped fin
   1.00 c  Corn meal, yellow                4.00    Jalapeno Peppers sm chpped
   0.75 c  Cream style corn                 1.00 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*
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: ITALIAN LOAF
 Categories: Meats, Breads
      Yield: 8 servings
 
   1.00 cn Refrigerated prepared pizza      1.00 pk Frozen spinach; (10 oz)
           - crust dough (10 oz)                    - thawed and drained
   4.00 c  Mozzarella cheese; grated        1.00    Egg; lightly beaten
   1.00 lb Spicy pork sausage, browned      1.00    7 oz jar diced pimientos,
           - and drained                            - drained
   0.50 c  Tomato sauce                     1.00 pk Sliced pepperoni; 3 oz
   1.00 ts Oregano flakes                  12.00    Large pimiento-stuffed green
   0.50 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Pumpkin Bread with Streusel Topping
 Categories: Breads
      Yield: 1 servings
 
   1.67 c  All-purpose flour, sifted        1.33 c  Granulated sugar
   0.25 ts Baking powder                    0.50 ts Vanilla
   1.00 ts Baking soda                      2.00    Eggs
   0.13 ts Salt                             1.00 c  Pumpkin puree
   0.50 ts Cinnamon                         0.33 c  Sherry
   0.50 ts Nutmeg                                   Orange slices, for garnish
   0.33 c  Butter, softened              

MMMMM----------------------STREUSEL TOPPING---------------------------
   0.67 c  Brown sugar, packed              0.50 ts Ground ginger
   2.00 tb Butter                           0.25 c  Chopped walnuts
   3.50 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: CRANBERRY RAISIN BREAD
 Categories: Breads, Holiday, Christmas, California
      Yield: 4 servings
 
           -CALIFORNIA HERITAGE CONTI    

MMMMM----------------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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Maple Biscuits
 Categories: Breads
      Yield: 16 servings
 
   2.00 c  Sifted flour                     5.00 tb Shortening
   3.00 ts Baking powder                    0.67 c  Milk (about)
   0.50 ts Salt                          

MMMMM----------------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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Truly Yeast Bread (gluten Free)
 Categories: Breads
      Yield: 6 servings
 
   3.00 c  GF Flour Mix (recipe             0.50 c  Lukewarm water
           -follows)                        1.50    Yeast cakes, or 1 1/2
   0.25 c  Sugar                                    -tablespoons yeast granules
   3.50 ts Xanthan gum                      0.25 c  Shortening
   0.67 c  Dry milk powder                  1.25 c  Water
   1.50 ts Salt                             1.00 ts Vinegar
   2.00 ts Sugar                            3.00    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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Annie Mae Jones' Buttermilk Biscuits
 Categories: Breads, Biscuits
      Yield: 18 servings
 
   3.00 c  Flour,all-purpose,sifted         0.67 c  Shortening
   1.00 ts Salt                             1.00 c  Buttermilk
   0.50 ts Baking soda                      4.00 tb Butter (opt)
   3.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Annie Mae Jones' Sweet Potato Biscuits
 Categories: Breads, Biscuits
      Yield: 14 servings
 
   1.00 c  Flour,all-purpose                2.00 tb Shortening
   3.00 ts Baking powder                    1.00 c  Sweet potatoes,mashed
   1.00 ts Salt                             0.50 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Peanut Putter Biscuits
 Categories: Breads, Biscuits
      Yield: 9 servings
 
   0.67 c  Milk                             2.00 c  Biscuit mix
   0.25 c  Peanut butter                    3.00    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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Garlic Cheese Biscuits
 Categories: Breads
      Yield: 12 servings
 
           -From the Kitchen of             1.00 tb Chives
           -Lawrence & Cindy Kellie         0.25 c  Butter
   2.00 c  Bisquick                                 -melted
   0.67 c  Milk                             1.00    Garlic clove -=OR=-
   0.50 c  Cheddar cheese                           -minced fine
           -shredded (2oz)                  0.50 ts -garlic powder

MMMMM----------------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------>
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Cranberry-Orange Nut Bread
 Categories: Breads, Holiday
      Yield: 2 servings
 
   4.00 c  Flour                            2.00 ts Grated orange peel
   1.50 c  Sugar                            1.50 c  Orange juice
   3.00 ts Baking powder                    2.00    Egg
   1.50 ts Salt                             2.00 c  Cranberries
   1.00 ts Baking soda                              -chopped
   0.50 c  Butter                           1.00 c  Nuts
           -or margarine, softened                  -chopped

MMMMM----------------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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: STICKY ORANGE MUFFINS
 Categories: Breads, Breakfast
      Yield: 12 servings
 
   2.00    Oranges                          1.00 ts Salt
   0.25 c  Honey                            0.50 c  Sugar
   2.00 c  Flour                            2.00    Eggs; slightly beaten
   0.50 c  Uncooked oatmeal                 0.67 c  Milk
           -(not instant)                   5.50 tb Butter; melted
   1.00 tb Baking powder                 

MMMMM----------------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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Ada's Molasses Nut Bread
 Categories: Breads, Holiday
      Yield: 1 servings
 
   2.75 c  Flour; sifted all-purpose        0.50 c  Seedless raisins
   2.00 ts Baking powder                    0.75 c  Molasses
   0.25 ts Soda                             1.00    Egg; beaten
   0.50 ts Salt                             0.25 c  Shortening; melted or oil
   0.25 c  Sugar                            2.00 ts Grated orange rind
   0.50 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Oatcakes (not Sweet)
 Categories: Breads, Scottish
      Yield: 1 servings
 
   3.50 c  Oats; quick                      0.50 c  Shortening
   1.00 ts -salt                            0.50 c  -water ,approx.
   2.00 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_)
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Pictou County Oatcakes
 Categories: Breads, Scottish
      Yield: 1 servings
 
   2.00 c  Oatmeal                          0.75 c  Shortening
   1.00 c  Flour                            0.25 ts Baking soda
   1.00 c  Brown sugar                      0.25 c  -boiling water
   1.00 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_
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: PASTA DOUGH (Manual Pasta Machines ONLY)
 Categories: Breads
      Yield: 1 servings
 
   2.33 c  All purpose flour                2.00 lg Eggs
           (for better pasta, use           1.00 tb Olive oil
   1.33 c  AP flour and                     0.50 ts Salt
   1.00 c  Semolina flour)                  0.33 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: BRENDA'S ITALIAN BREAD
 Categories: Breads
      Yield: 2 servings
 
   5.50 c  Unsifted flour                           (120 to 130 degrees)
   1.00 tb Salt                                     Cornmeal
   1.00 tb Sugat                                    Corn or other vegetable oil
   1.00 tb Butter or margerine              1.00    Egg white
   2.00    Pkgs active dry yeast            1.00 tb Cold water
   1.75 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: BASIL-PARMESAN SCONES
 Categories: Breads, Appetizers
      Yield: 4 servings
 
   1.00    Recipe buttermilk bisquits               Dash garlic & onion
   0.50 c  Parmesan                                 Powder, black pepper
   1.00 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).
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Bacon And Onion Muffins
 Categories: Breads, Main dish, Breakfast
      Yield: 6 servings
 
   0.50 lb Bacon, Diced                     0.50 ts Salt
   0.25 c  Chopped Onion                    2.00    Large Eggs, Slightly Beaten
   2.25 c  Unbleached Flour, Sifted         0.33 c  Milk
   3.00 ts Baking Powder                    1.00 c  Dairy Sour Cream
   0.50 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Banana Nut Muffins
 Categories: Main dish, Breakfast, Breads
      Yield: 6 servings
 
   2.00 c  Unbleached Flour, Sifted         1.00 c  Sugar
   3.00 ts Baking Powder                    2.00    Large Eggs
   0.50 ts Salt                             1.33 c  Mashed Ripe bananas (3 Med.)
   0.50 c  Shortening                       1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Heirloom Raisin Muffins
 Categories: Breads, Breakfast
      Yield: 4 servings
 
   1.00 c  Raisins                          2.00    Large Eggs
   1.00 c  Water                            1.50 c  Unbleached Flour, Sifted
   0.50 c  Butter/Regular Margarine         1.00 ts Baking Powder
   0.25 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Country Bran Muffins
 Categories: Breads, Breakfast, Main dish
      Yield: 8 servings
 
   1.00 c  40% Bran Flakes Cereal           0.50 c  Shortening
   1.00 c  Boiling Water                    1.50 c  Sugar
   2.50 c  Unbleached Flour, Sifted         2.00    Large Eggs
   2.50 ts Baking Soda                      2.00 c  All-Bran Cereal
   0.50 ts Salt                             2.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Sour Cream Brittlebread
 Categories: Appetizers, Breads
      Yield: 10 servings
 
   2.75 c  All-purpose flour                1.00 c  Sour cream
   0.25 c  Sugar                            2.00 tb Creole seasoning
   0.50 ts Baking soda                      2.00 tb Kosher salt for sprinkling
   0.50 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."
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Pepper Biscuits
 Categories: Breads
      Yield: 12 servings
 
   2.50 c  All purpose flour                0.50 ts Baking soda
   1.00 tb Baking powder                    0.75 c  Shortening
   0.50 ts Salt                             1.00 c  Buttermilk
   1.00 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"
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Southern Biscuit Muffins
 Categories: Breads
      Yield: 12 servings
 
   2.50 c  All-purpose flour                0.25 ts Sa;t
   0.25 c  Sugar                            0.25 lb Plus 2 Tbsp unsalted butter
   1.50 tb Baking powder                    1.00 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: New Orleans Black Muffins
 Categories: Breads
      Yield: 12 servings
 
   0.75 c  Hot water                        0.75 c  Sugar
   0.50 c  Molasses                         3.00 tb Baking powder
   0.25 c  Milk                             1.00 ts Baking soda
   2.00 c  Whole wheat flour                1.00 ts Salt
   1.00 c  All-purpose flour                1.50 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Hushpuppies
 Categories: Breads
      Yield: 30 servings
 
   1.00 c  Cornmeal                         0.25 ts White pepper
   0.50 c  All-purpose flour                0.13 ts Dried oregano leaves
   0.50 c  Corn flour                       0.25 c  Vy fine chopped green onions
   1.00 tb Baking powder                    1.50 ts Minced garlic
   0.75 ts Ground cayenne pepper            2.00    Eggs, beaten
   0.50 ts Salt                             1.00 c  Milk
   0.50 ts Black pepper                     2.00 tb Pork lard
   0.50 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"
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Cheddar Pancakes
 Categories: Cheese, Breads
      Yield: 6 servings
 
   8.00 oz Cheddar; Md, Grated              0.75 ts Salt
   0.75 c  Dairy Sour Cream                 1.50 ts Thyme
   3.00    Egg Yolks, Lg, Beaten            0.50 ts Mustard; Dry
   2.00 tb Unbleached Flour; PLUS           2.00 tb Butter
   1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Quick Applesauce Muffins
 Categories: Breads, Fruits
      Yield: 12 servings
 
   2.00 c  Bisquick                         0.25 c  Milk
   0.25 c  Sugar                                    Egg
   1.00 ts Cinnamon                         2.00 tb Cooking oil
   0.50 c  Applesauce                    

MMMMM--------------------------TOPPING-------------------------------
   0.25 c  Sugar                            2.00 tb Butter or margarine, melted
   0.25 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Boston Brown Bread
 Categories: Breads, Main dish
      Yield: 10 servings
 
   0.50 c  Rye meal or Plain flour          0.50 ts Salt
   0.50 c  Corn Meal                        0.38 c  Molasses
   0.50 c  Coarse whole wheat flour         1.00 c  Sour milk
   1.00 ts Baking Soda                      0.50 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Shirley's Nut Bread
 Categories: Breads
      Yield: 10 servings
 
   2.00 c  Boiling water                    2.00    Eggs
   1.00 c  Raisins                          2.00 ts Vanilla
   2.00 ts Baking soda                      4.00 c  Flour
   1.00 c  Oleo (2 sticks)                  0.75 c  Chopped nuts
   2.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: DIRTY RICE
 Categories: Breads
      Yield: 2 servings
 
   2.00 tb Chicken fat                      1.00 ts Black pepper
   0.50 lb Chicken gizzards                 2.00 ts Paprika
   0.25 lb Ground pork                      1.00 ts Dry mustard
   1.00    Bay leaves                       1.00 ts Cumin
   1.00    Yellow onions                    0.50 ts Thyme
   1.50    Celery stalks                    0.50 ts Oregano
   0.50    Bell peppers, green              2.00 tb Butter
   1.00    Garlic cloves                    2.00 c  Pork stock
   1.00 ts Tabasco sauce                    0.50 lb Chicken livers
   1.00 ts Salt                             1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Apricot Almond Buns
 Categories: Breads, Fruits
      Yield: 14 servings
 
   4.75 c  Flour - all purpose              3.00 tb Margarine
   1.00 c  Brown sugar -firm packed         2.00    Eggs
   0.50 ts Salt                             0.25 c  Margarine - melted
   2.00 pk Yeast                            1.00 c  Apricots, chopped dried
   0.50 c  Milk                             0.50 c  Almonds, slivered
   0.50 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Oatmeal Bread
 Categories: Breads
      Yield: 4 servings
 
   3.50 c  Water                            2.00 tb Salt
   0.50 c  Margarine                        4.00    Eggs
   0.50 c  Honey                            0.50 c  Wheat germ
   5.50 c  White flour                      0.50 c  Cornmeal
   4.00 c  Rolled oats                      4.50 c  Wheat flour
   4.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Piney Woods Hush Puppies
 Categories: Breads, Texas
      Yield: 48 servings
 
   2.50 c  Yellow Corn Meal                 1.00 tb Baking Powder
   1.00 ts Soda                             1.00    Egg, beaten
   1.00 ts Salt                             2.00 c  Buttermilk
   2.00 tb Granulated Sugar                 1.50 c  Cooking Oil (about)
   2.00 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Smackin Cracklin Cornbread
 Categories: Breads
      Yield: 8 servings
 
   2.00 c  Self-rising corn meal            1.50 c  Buttermilk
   1.00 ts Sugar                            1.00 tb Flour
   0.25 ts Salt                             2.00 ts Melted butter
   1.50 c  Crackers                         1.50 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: The Peace Maker
 Categories: Main dish, Seafood, Breads
      Yield: 6 servings
 
   1.00 c  Rice                             1.00    French bread loaf
  36.00    Oysters                          1.00    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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Banana And Mango Bread
 Categories: Breads
      Yield: 2 servings
 
   1.00 c  Butter                           0.25 ts Grated Fresh Nutmeg
   1.25 c  Packed Brown Sugar               1.50 c  Mashed Ripe Bananas
   3.00    Eggs                             1.00    Small Ripe Mango
   3.00 c  Self-raising flour               1.00 c  Golden Raisins
   0.50 ts Salt                             0.50 c  Chopped Walnuts
   0.50 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Cherry cheddar bread
 Categories: Breads
      Yield: 1 servings
 
   2.50 c  Flour                            1.25 c  Milk
   0.50 c  Sugar                            1.00    Egg, beaten
   0.50 c  Brown sugar, packed              3.00 tb Oil
   3.00 ts Baking powder                    1.25 c  Sweet cherries, frozen
   1.00 ts Salt                             1.25 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Hot Cross Buns
 Categories: Breads
      Yield: 24 servings
 
   4.50 c  All-Purpose Flour                0.25 c  Melted Butter
   0.33 c  Granulated Sugar                 2.00    Eggs, beaten
   2.00 tb Quick Rise Instant Yeast         1.00 c  Raisins or part currants
   1.00 ts Salt                             0.50 c  Mixed Candied Peel
   2.00 ts Cinnamon                         1.50 c  Icing Sugar
   0.50 ts Grated Nutmeg                    2.00 tb Milk
   2.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: MISSISSIPPI CORNBREAD ROBERT
 Categories: Breads
      Yield: 6 servings
 
   2.00 c  Stoneground white cornmeal       2.00    Large eggs
   1.00 ts Baking soda                      2.00 c  Buttermilk
   1.00 ts Salt                             0.33 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Poppy Seed Bread
 Categories: Breads
      Yield: 3 servings
 
   1.00    Box of yellow cake mix           0.50 c  Cooking sherry
   4.00    Eggs                             1.00    Small vanilla inst. pudding
   1.00 c  Oil                              0.25 c  Poppy seed
   8.00 oz Sour cream                     
 
  Combine all and mix well.  Put in 3 small floured pans. Cook 325
  degrees 1 hour.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Amy's Cornbread
 Categories: Breads
      Yield: 4 servings
 
   1.00 pk Frozen brocoli                   1.00    Med. onion
   2.00 c  Grated chedder sharp cheese      1.00    Box jiffy cornbread mix
 
  Bake in glass pan for 25-30 minutes at 400 degree.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Deb's Breakfast Cake
 Categories: Breads
      Yield: 10 servings
 
   1.00 pk Forzen rich's rolls              0.50 c  Brown sugar
   1.00    Stick of butter                  0.50 c  Pecans
   1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Monkey Bread
 Categories: Breads
      Yield: 6 servings
 
   0.50 c  Pecans                           3.00 cn Biscuits
   1.00 ts Cinnamon                         1.00    Stick of butter
   0.50 c  Sugar                            1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Carrot Cake
 Categories: Cakes, Desserts
      Yield: 12 servings
 
   1.00 c  Oil                              1.00 ts Baking soda
   1.00 c  Sugar                            1.00 ts Salt
   1.00 c  Brown sugar                      1.00 ts Baking powder
   1.00 ts Vanilla                          2.00 ts Cinnamon
   4.00 ea Eggs                             3.00 c  Carrots; shredded
   2.00 c  Flour, whole wheat               1.00 c  Walnuts; chopped
   0.33 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Cream Cheese Frosting
 Categories: Desserts
      Yield: 1 servings
 
   0.25 lb Margarine or Butter              1.00 lb Powdered sugar
   8.00 oz Cream cheese                   
 
  Blend softened cheese and margarine in mixer.  Blend and whip in the
  sugar. Ready to spread!
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Tex-Mex Dip
 Categories: Appetizers
      Yield: 12 servings
 
   2.00 tb Lemon juice                     21.00 oz Bean dip; plain or jalepeno
   0.50 ts Salt                             1.00 c  Green onions; chopped
   3.00 ea Avocados, medium size            3.00 ea Tomatoes; seeded and chopped
   0.25 ts Pepper                           7.00 oz Olives; chopped
   1.00 c  Sour cream                       8.00 oz Sharp cheddar cheese; grated
   0.50 c  Mayonnaise                       1.00 x  Tortilla chips
   1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chow Mein Casserole
 Categories: Main dish
      Yield: 4 servings
 
   1.00 lb Hamburger                        1.00 ea Can chicken and rice soup
   0.75 c  Celery; chopped                  4.00 oz Mushrooms
   0.75 c  Onion; chopped                   1.00 tb Brown sugar
   1.25 c  Boiling water                    2.00 ts Soy sauce
   0.50 c  Rice; uncooked                   1.00 ts Butter or margarine
   0.50 ts Salt                             1.50 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Italian Meat Sauce
 Categories: Sauces
      Yield: 5 servings
 
   0.25 c  Butter                           2.00 tb Flour
   0.50 c  Olive oil                        2.00 tb Tomato puree
   1.50 c  Onion; finely chopped            1.00 c  Red wine
   1.00 c  Carrots; grated                  3.50 c  Beef broth
   0.50 c  Celery; finely chopped           1.00 x  Salt; to taste
   2.50 c  Mushrooms; finely chopped        1.00 x  Pepper; to taste
   2.00 ts Parsley; finely chopped          1.00 x  Oregano; to taste
   2.00 lb Lean ground beef/hamburger       1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Pop-Up Pizza
 Categories: Main dish
      Yield: 8 servings
 
MMMMM--------------------------FILLING-------------------------------
   1.50 lb Hamburger                        1.00 x  Salt; (dash)
   1.00 c  Onion; chopped                   0.50 c  Water
   1.00 c  Green pepper; chopped            0.13 ts Hot pepper sauce
   1.00 ea Garlic clove                     1.00 ea Spaghetti sauce mix (1.5oz)
   0.50 ts Oregano                       

MMMMM---------------------------BATTER--------------------------------
   1.00 c  Milk                             2.00 ea Eggs
   1.00 c  Flour                            0.50 ts Salt
   1.00 tb Oil                           

MMMMM----------------------------MISC---------------------------------
   7.00 oz Jack/Mozz cheese slices          0.50 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Garlicky Clam Dip
 Categories: Appetizers
      Yield: 8 servings
 
   8.00 oz Cream cheese                     7.00 oz Clams; drained and minced
   0.50 ts Salt                             0.25 c  Clam broth
   0.50 tb Garlic                           1.50 ts Worcestershire
   1.00 x  Fresh ground pepper; dash        2.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Kiwi Fruit Gelato
 Categories: Desserts, Fruits
      Yield: 4 servings
 
   1.00 c  Water                            4.00 ea Kiwi fruit; pared
   0.50 c  Sugar                            5.00 tb Lemon juice
   0.50 c  Light corn syrup                 0.25 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Snickerdoodles
 Categories: Cookies, Desserts
      Yield: 54 servings
 
   1.00 c  Butter or margarine              2.00 c  Uncooked oats
   0.75 c  Brown sugar; packed              2.00 ts Cinnamon
   0.81 c  Sugar                            1.00 ts Baking soda
   2.00 ea Eggs                             0.50 ts Salt; (optional)
   1.75 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Fudge
 Categories: Candies, Desserts
      Yield: 20 servings
 
   3.00 c  Sugar                            7.00 oz Marshmallow creme
   0.75 c  Margarine                        1.00 c  Nuts
   0.67 c  Evaporated milk                  1.00 ts Vanilla
  12.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Bogracs Gulyas (Kettle Goulash)
 Categories: Main dish, Soups
      Yield: 6 servings
 
   4.00 tb Bacon fat                        3.00 lb Stewing beef; in 1" cubes
   5.00 ea Lg onions; coarsely chopped      1.00 x  Pepper; to taste
   2.00 ea Lg green peppers; chopped        1.00 x  Salt; to taste
   3.00 ea Garlic clove; minced             6.00 oz Tomato paste
   1.50 tb Hungarian paprika                1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Black Russian
 Categories: Beverages
      Yield: 1 servings
 
   1.50 oz Vodka                            0.75 oz Coffee flavored brandy
 
  Pour over ice cubes in old-fashioned cocktail glass.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Bloody Mary
 Categories: Beverages
      Yield: 1 servings
 
   1.50 oz Vodka                            3.00 ea Drops tabasco sauce
   3.00 oz Tomato juice                     1.00 x  Pepper; to taste
   1.00 ea Lemon; juiced                    1.00 x  Salt; to taste
   0.50 ts Worcestershire sauce           
 
  Shake with ice and strain into old-fashioned glass over ice cubes. A
  wedge of lime may be added.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Margarita
 Categories: Beverages
      Yield: 1 servings
 
   1.50 oz Tequila                          0.50 oz Triple sec
   1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Whiskey Sour
 Categories: Beverages
      Yield: 1 servings
 
   1.00 ea Lemon; juiced                    2.00 oz Blended whiskey
   0.50 ts Powdered sugar                 
 
  Shake with ice and strain into sour glass.  Decorate with a
  half-slice of lemon and a cherry.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Beef Stroganoff
 Categories: Meats, Main dish, Microwave
      Yield: 4 servings
 
   1.00 tb Vegetable Oil                    1.00 ts Salt
   1.00 lb Sirloin Steak *                  0.25 ts Pepper
   8.00 oz Fresh Mushrooms, Sliced          1.00 c  Dairy Sour Cream
   0.25 c  Water                            2.00 c  Hot Cooked Rice Or Noodles
   2.00 tb Unbleached Flour                 1.00 ea Medium Onino, Sliced
   1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Oriental Beef And Pea Pods
 Categories: Main dish, Meats, Microwave
      Yield: 5 servings
 
   1.00 ea Small Head Cauliflower           6.00 oz (1Pkg) Frozen Pea Pods
   1.00 ea Med. Green Pepper *              2.00 c  Water
   1.00 lb Steak **                         0.25 c  Cornstarch
   1.00 ea Clove Garlic, Minced             4.00 ts Instant Beef Bouilion
   1.00 ea Med Onion, Chopped               0.50 ts Sugar
   3.00 tb Soy Sauce(Imported If avail)     3.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Pepper Steak Strips
 Categories: Main dish, Meats, Microwave
      Yield: 5 servings
 
   1.00 ea Env. Meat Marinade *             0.50 ts Dried Thyme Leaves
   1.00 lb Round Steak **                   2.00 tb Unbleached Flour
   1.00 ea Med. Onion, Chopped              0.25 c  Red Wine Or Water
   2.00 tb Butter Or Margarine              1.00 ea Med Green Pepper ***
   1.00 ts Bottled Brown Boquet Sauce       8.00 oz (1 Can) Mushrooms ****
   8.00 oz (1 can) Stewed Tomatoes          3.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Tangy Short Ribs
 Categories: Meats, Main dish, Microwave
      Yield: 5 servings
 
   4.00 lb Short Ribs *                     2.00 ts Salt
   0.75 c  Lemon Juice                      2.00 ts Chil Powder
   1.00 ea Large Onion, Sliced              1.50 ts Ground Cumin
   0.50 c  Steak Sauce                      0.50 ts Pepper
   1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Quick Beef Stew
 Categories: Meats, Main dish, Microwave
      Yield: 5 servings
 
   1.00 lb Cooked Beef *                    1.00 ea Envelope Onion Soup Mix
   4.00 ea Med Carrots **                   3.00 tb Unbleached Flour
   3.00 ea Med Potatoes ***                 2.25 c  Water
   1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Peanut Butter Rocky Road
 Categories: Desserts, Microwave
      Yield: 8 servings
 
   6.00 oz (1 Pk) Semisweet Choc. Chips     3.00 c  Miniature Marshmallows
   6.00 oz (1 pk) Butterscotch Chips        0.50 c  Salted Peanuts
   0.50 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chocolate Chip Squares
 Categories: Desserts, Microwave
      Yield: 4 servings
 
   0.50 c  Firmly Packed Brown Sugar        0.50 c  Rolled Oats
   0.50 c  Margarine Softened               1.00 ts Baking Powder
   1.00 ea Large Egg                        0.25 ts Salt
   1.00 ts Vanilla                          0.33 c  Semisweet Chocolate Chips
   0.50 c  Unbleached Flour                 0.25 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Zucchini Soup
 Categories: Soups, Microwave, Desserts
      Yield: 4 servings
 
   4.00 c  Sliced Zucchini (Abt. 1lb)       2.00 c  Water
   1.00 ea Small Onion, Chopped             1.00 ts Salt
   2.00 tb Butter Or Margarine              0.50 ts Dried Basil Leaves
  10.75 oz (1cn) Cream Of Chick. Soup       0.13 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.)
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Sloppy Franks
 Categories: Main dish, Meats, Sauces, Microwave
      Yield: 6 servings
 
   1.00 ea Small Onion, Chopped             0.25 c  Catsup
   0.50 c  Chopped Green Pepper             1.00 lb Franks,Cut In 1/4-in. Slices
   1.00 tb Butter Or Margarine             12.00 ea Hamburger Buns, Split
   0.50 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chili Dogs
 Categories: Main dish, Microwave
      Yield: 1 servings
 
   2.00 ea Frankfurters                     0.33 c  Chili With Beans
   2.00 ea Frankfurter Buns, Split          1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Hobo Buns
 Categories: Main dish, Vegetables, Microwave
      Yield: 3 servings
 
   2.00 tb Mayo Or Salad Dressing           1.00 ea Large Tomato, Sliced
   0.50 ts Prepared Mustard                 3.00 ea Green Pepper Rings
   3.00 ea Kaiser or French Rolls,Split     3.00 ea Slices Cheese
   3.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Barbecued Beef On Buns
 Categories: Main dish, Sauces, Meats, Microwave
      Yield: 4 servings
 
   1.00 c  Catsup                           0.50 ts Onion Salt
   2.00 tb Brown Sugar                      0.13 ts Pepper
   1.00 tb Lemon Juice                      8.00 oz Cooked Roast Beef *
   1.00 tb Worcestershire Sauce             4.00 ea Hamburger Buns, Split
   1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Barbecued Beef In Crusty Rolls
 Categories: Main dish, Meats, Sauces, Microwave
      Yield: 4 servings
 
   0.33 c  Catsup                           0.13 ts Dry Mustard
   2.00 tb Vinegar                          1.00 ea Dash Pepper
   2.00 tb Finely Chopped Onion             2.00 c  Cut-up Cooked Beef
   1.00 ea Finely Chopped Garlic Clove      4.00 ea French Rolls, Split
   1.50 ts Worcestershire Sauce             4.00 ea Slices American Cheese
   1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Tuna Buns
 Categories: Main dish, Fish, Microwave
      Yield: 4 servings
 
   2.00 ea Hardcooked Eggs, Chopped         2.00 tb Finely Chopped Onion
   6.50 oz (1 cn) Tuna, Drained             0.50 ts Prepared Mustard
   4.00 oz Shredded Cheddar Cheese          0.50 c  Mayo or Salad Dressing
   0.25 c  Chopped Green Pepper             8.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Deviled Eggs
 Categories: Main dish, Microwave
      Yield: 4 servings
 
   3.00 ea Large Hard Cooked Eggs           0.50 ts Prepared Mustard
   2.00 tb Mayo Or Salad Dressing           1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Deviled Eggs And Noodles
 Categories: Main dish, Microwave
      Yield: 4 servings
 
   1.00 ea Recipe #19 (Deviled Eggs)        0.33 c  Grated Parmesan Cheese
   2.00 tb Chopped Onion                    0.33 c  Milk
   1.00 tb Margarine Or Butter              0.33 c  Sliced Ripe Olives
   2.50 c  Noodles, Cooked                  2.00 ts Poppy Seeds
   1.00 c  ( 8 ozs) Dairy Sour Cream        0.50 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Scrambled Eggs Benedict
 Categories: Main dish, Microwave
      Yield: 4 servings
 
   1.00 pk Hollandaise Sauce Mix  *         2.00 tb Chopped Green Peppers (Opt.)
   8.00 ea Thin Slices Canadian Bacon       0.13 ts Salt
   4.00 ea Large Eggs                       1.00 ea Dash Pepper
   0.25 c  Milk                             2.00 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:
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Barbecued Chicken
 Categories: Main dish, Microwave, Chicken
      Yield: 8 servings
 
   2.50 lb Cut Up Broiler Fryer             2.00 tb Cornstarch
   1.00 c  Catsup                           1.00 tb Lemon Juice
   0.25 c  Worcestershire Sauce             1.00 ts Salt
   0.25 c  Vinegar                          1.00 ts Celery Seed
   0.25 c  Packed Brown Sugar               0.25 ts Liquid Smoke
   1.00 ea Med. Onion, Chopped              2.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken With Sauce Supreme
 Categories: Main dish, Chicken, Microwave
      Yield: 8 servings
 
   2.50 lb Broiler-fryer Chicken            2.00 ts Dried Parsley Flakes
   1.00 tb Salt                             1.00 cn Onions **
   0.13 ts Pepper                           3.00 c  Hot Cooked Rice
   1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Breasts With Rice
 Categories: Main dish, Chicken, Microwave
      Yield: 4 servings
 
   1.00 ea Jar (2 1/2 oz) Dried Beef        2.00 tb Chopped Parsley
   2.00 ea Med. Stalks Celery, Chopped      1.00 ea Jar (1 oz) Pine Nuts (opt.)
   1.00 ea Small Onion, chopped             1.50 lb (2 Med.) Chicken Breasts *
   1.00 tb Butter or Margarine              0.50 ts Seasoned Salt
   2.00 c  Cooked Rice                      1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Pork With Vegetables And Cashews
 Categories: Main dish, Meats, Microwave
      Yield: 4 servings
 
   1.00 lb Boneless Fresh Pork *            8.00 oz Fresh Mushrooms, Sliced
   1.00 ea Medium Onion **                  1.00 tb Cornstarch
   2.00 tb Soy Sauce (Import. If Avail)     2.00 tb Cold Water
   0.50 ts Salt                             1.00 ea Jar (2 ozs) Pimiento ***
   0.25 ts Pepper                           1.00 c  Salted Cashews Or Peanuts
   1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Dried Beef And Noodle Casserole
 Categories: Main dish, Microwave
      Yield: 5 servings
 
   4.00 oz Dried Beef, Snipped              0.50 c  Milk
   1.00 c  Water                            1.00 c  Water
   1.00 ea Small Onion, Chopped             1.00 ts Dried Parsley Flakes
   2.00 c  Uncooked Noodles                 4.00 oz (1 C) Shredded CheddarCheese
   1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Liver And Onions
 Categories: Meats, Main dish, Microwave
      Yield: 3 servings
 
   0.50 lb Calf Or Beef Liver *             0.25 ts Ground Sage
   2.00 ea Med. Onions, Sliced              2.00 ts Soy Sauce (ImportedIf Avail)
   2.00 tb Vegetable Oil                    1.00 tb Lemon Juice
   0.25 ts Pepper                           1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Hamburger Patties
 Categories: Main dish, Meats, Microwave
      Yield: 4 servings
 
   1.00 lb Lean Hamburger                   0.50 ts Salt
   1.00 ea Small Onion, Chopped             1.50 ts Prepared Mustard
   1.00 ea Slice Bread, Cubed               1.00 ts Worcestershire Sauce
   2.00 tb Catsup                           1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Glazed Pork Loin Roast
 Categories: Meats, Main dish, Microwave
      Yield: 8 servings
 
   1.00 ea Fresh Pork Loin Roast *          1.00 tb Orange Marmalade
   1.00 ea Clove Garlic, Cut into 1/4's     1.00 ts Prepared Mustard
   1.00 ts Salt                             0.50 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Sweet 'N' Sour Pork
 Categories: Main dish, Meats, Microwave
      Yield: 6 servings
 
   1.50 lb Fresh Pork Shoulder *            1.00 tb Imported Soy Sauce
   1.00 ea Med. Onion, Sliced               1.00 ts Salt
   8.00 oz (1 cn) Pineapple Chunks          0.13 ts Pepper
   0.25 c  Packed Brown Sugar               0.13 ts Ground Ginger
   3.00 tb Cornstarch                       1.00 ea Small Green Pepper **
   2.00 tb Lemon Juice                      6.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Oriental Pork
 Categories: Meats, Main dish, Microwave
      Yield: 4 servings
 
   1.00 lb Bonless Fresh Pork Shoulder*    16.00 oz (1cn) Bean Sprouts, Drained
   0.50 c  Water                            2.00 c  Chinese Cabbage, Sliced Thin
   0.50 c  Orange Juice                     1.00 tb Cornstarch
   0.25 ts Salt                             1.00 tb Cold Water
   0.13 ts Pepper                           2.00 tb Chopped Green Onions
   3.00 tb Imported Soy Sauce               3.00 c  Hot Cooked Rice
   8.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Green Beans And Bamboo Shoots
 Categories: Vegetables, Microwave
      Yield: 4 servings
 
  10.00 oz (1 pk) Frozen Green Beans *      0.25 ts Salt
   1.00 c  Bamboo Shoots **                 0.25 ts Sugar
   1.00 tb Margarine or Butter              0.25 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Stuffed Zucchini
 Categories: Vegetables, Microwave
      Yield: 8 servings
 
   4.00 ea Med. Zucchini                    0.25 c  Grated Parmesian Cheese
   3.00 ea Green Onions, Sliced             1.00 ea Med Tomato, Chopped
   2.00 tb Butter Or Margarine              0.25 ts Salt
   1.00 ea Slice Bread, Cubed               1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Savory Hamburger Soup
 Categories: Hamburger, Meats, Soups, Main dish, Microwave
      Yield: 2 servings
 
   1.00 ea Lge. Carrot, Thinly Sliced       2.00 tb Dry Red Wine
   2.00 tb Chopped Onion                    0.50 ts Sugar
   1.00 tb Water                            0.25 ts Salt
   0.50 lb Lean Ground Beef                 1.00 x  Dash Garlic Powder
   1.00 c  Tomato Sauce                     1.00 x  Dash Pepper
   0.50 c  Water                            2.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Steak Au Poivre
 Categories: Steak, Meats, Main dish, Microwave
      Yield: 2 servings
 
   1.00 ts Whole Black Peppercorns          2.00 tb Brandy
   2.00 ea Cubed Beef Steaks                0.25 ts Instant Beef Bouillon
   2.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Sour Cream Burgers
 Categories: Hamburger, Main dish, Meats, Microwave
      Yield: 2 servings
 
   0.25 c  Dairy Sour Cream                 0.50 lb Lean Ground Beef
   2.00 tb Sliced Green Onion               2.00 ea Hamburger Buns *
   4.00 ts Fine Dry Bread Crumbs            1.00 x  Lettuce Leaves
   0.25 ts Salt                             2.00 ea Thin Slices Tomato
   1.00 x  Dash Pepper                      1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Beef Burgundy Stew
 Categories: Stews, Meats, Main dish, Microwave
      Yield: 2 servings
 
   2.00 ea Slices Bacon                     7.50 oz Canned Tomatoes, Cut Up
   4.00 ts Unbleached Flour                 0.25 c  Dry Red Wine
   0.50 ts Instant Beef Bouillon            0.50 c  Frozen Pearl Onions
   0.25 ts Dried Basil, Crushed             8.00 ea Small Whole Fresh Mushrooms
   0.50 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Stuffed Steak Roll
 Categories: Steak, Meats, Main dish, Microwave
      Yield: 2 servings
 
   0.50 lb Boneless Top Round *             1.00 ts Kitchen Bouquet
   4.00 ts Water                            2.00 ts Butter or Margarine
   1.00 tb Butter Or Margarine              2.00 ts Unbleached Flour
   0.50 c  Cornbread Stuffing Mix           0.50 c  Water
   2.00 tb Shredded Carrot                  2.00 ts Dry Sherry
   2.00 ea Green Onions, Sliced             1.00 ts Kitchen Bouquet
   1.00 ts Water                            0.50 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Lasagna Rolls
 Categories: Pasta, Main dish, Meats, Microwave
      Yield: 2 servings
 
   0.50 lb Bulk Italian Sausage             4.00 ea Lasagna Noodles, Cooked
   0.25 c  Chopped Onion                    8.00 oz (1 can) Pizza Sauce
   1.00 ea Large Beaten Egg                 1.00 tb Water or Dry Red Wine
   0.50 c  Cream-style Cottage Cheese       0.25 c  Shredded Mozzarella Cheese
   2.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Taco Salad
 Categories: Ethnic, Meats, Main dish, Microwave
      Yield: 2 servings
 
   0.50 lb Bulk Pork Sausage                1.00 x  Dash Of Garlic Powder
   2.00 tb Chopped Onion                    3.00 c  Torn Lettuce
   0.50 c  Tomato Sauce                     1.00 ea Lge. Carrot, Shredded
   2.00 tb Canned Chili Peppers,Chopped     0.50 c  Cherry Tomatoes, Halved
   1.50 ts Unbleached Flour                 0.25 c  Monterey Jack Cheese Shreds
   1.00 ts Chili Powder (Or To Taste)       0.25 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Scrambled Eggs And Ham
 Categories: Ham, Eggs, Meats, Main dish, Microwave
      Yield: 2 servings
 
   2.00 oz Boiled Ham Cut Into Strips       4.00 ea Large Beaten Eggs
   2.00 tb Sliced Green Onion               0.25 c  Whole Milk
   1.00 tb Butter or Margarine              0.25 c  Shredded Cheddar Cheese
   0.25 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Sweet 'N' Sour Sauced Pork
 Categories: Pork, Meats, Main dish, Microwave
      Yield: 2 servings
 
   0.50 lb Lean Boneless Pork               2.00 ts Cornstarch
   4.00 ts Cooking Oil                      2.00 tb Water
   2.00 ts Sesame Oil                       2.00 tb Red Wine Vinegar
   1.00 ea Med. Carrot *                    1.00 ts Soy Sauce
   1.00 ea Small Green Bell Pepper **       1.00 x  Dash Of Ground Ginger
   2.00 ea Green Onions, Sliced             1.00 c  Pineapple Chunks, Drained
   0.25 c  Packed Brown Sugar               1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Sausage And Cornbread Cabbage Rolls
 Categories: Sausage, Main dish, Vegetables, Microwave
      Yield: 2 servings
 
   4.00 ea Large Cabbage Leaves             0.50 lb Bulk Pork Sausage
   1.00 ea Large Beaten Egg                 0.25 c  Water
   1.00 c  Apple Chopped (1 Med)            0.33 c  Apple Juice Or Cider
   0.33 c  Cornbread Stuffing Mix           1.00 ts Cornstarch
   2.00 tb Apple Juice Or Cider             0.50 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Sausage Sandwiches
 Categories: Sausage, Meats, Main dish, Microwave
      Yield: 2 servings
 
   0.50 lb Bulk Italian Sausage             0.25 ts Dried Oregano, Crushed
   2.00 tb Chopped Onion                    2.00 ea Single French Rolls, Split
   0.25 c  Catsup                           2.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Individual Carrot-Pork Loaves
 Categories: Pork, Meats, Main dish, Microwave
      Yield: 2 servings
 
   0.25 c  Shredded Carrot                  0.25 ts Dried Oregano, Crushed
   2.00 tb Chopped Onion                    0.50 lb Ground Pork
   1.00 ea Large Beaten Egg                 0.25 c  Shredded Cheddar Cheese
   0.25 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Orange Glazed Ham
 Categories: Ham, Meats, Main dish, Microwave
      Yield: 2 servings
 
   6.00 oz Slice Fully Cooked Ham *         1.00 ts Cornstarch
   2.00 ea Stalks Celery **                 0.13 ts Ground Ginger
  11.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Lamb And Pine Nut Stir-Fry
 Categories: Lamb, Main dish, Microwave
      Yield: 2 servings
 
   4.00 oz Boneless Lamb                    1.50 c  Bok Choy, Cut In 1" Pieces
   0.33 c  Water                            0.50 c  Sliced Fresh Mushrooms
   1.00 tb Oyster Sauce *                   2.00 tb Water
   1.50 ts Cornstarch                       1.00 tb Cooking Oil
   1.00 ts Grated Gingerroot                0.25 c  Pine Nuts, Toasted
   0.50 ts Instant Chicken Bouillon         1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chutney Chicken
 Categories: Chicken, Main dish, Microwave
      Yield: 2 servings
 
   0.50 c  Water                            0.50 ts Cornstarch
   0.25 c  Dried Apple                      0.50 ts Finely Shreeded Orange Peel
  14.00 oz (4) Chicken Drumsticks           1.00 x  Dash Ground Cloves
   0.25 c  Water                            1.00 x  Dash Bottled HotPepper Sauce
   8.00 oz Tomato Sauce/Chopped Onions      1.00 x  Hot Cooked Rice (Opt.)
   0.25 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Orange Chicken
 Categories: Chicken, Citrus, Main dish, Microwave
      Yield: 2 servings
 
   1.00 ea Whole Large Chicken Breast *     0.50 c  Orange Juice
   0.50 c  Cooked Rice                      1.50 ts Cornstarch
   0.25 ts Finely Shredded Orange Peel      2.00 tb Broken Walnut Meats
   1.00 x  Dash Ground Cinnamon             2.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Citrus Buttered Lobster Tails
 Categories: Seafood, Lobster, Citrus, Main dish, Microwave
      Yield: 2 servings
 
  16.00 oz (2) Frozen Lobster Tails         0.50 ts Finely Shredded Orange Peel
   0.50 c  Water                            0.13 ts Salt
   0.25 c  Butter Or Margaine               1.00 x  Dash Ground Ginger
   1.00 tb Lemon Juice                      1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Salmon Steaks With Wine Sauce
 Categories: Salmon, Wine, Main dish, Fish, Sauces
      Yield: 2 servings
 
   8.00 oz (2) Salmon Steaks *              0.50 c  Half & Half Light Cream
   2.00 ts Cooking Oil                      1.00 ea Lge. Beaten Egg Yolk
   1.00 tb Butter or Margarine              2.00 tb Dry White Wine
   1.00 ts Cornstarch                       1.00 x  Seedless Green Grapes (Opt.)
   1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Crab Topped Shrimp
 Categories: Crab, Shrimp, Main dish, Seafood, Microwave
      Yield: 2 servings
 
  12.00 ea Large Shrimp *                   1.00 x  Dash Bottled HotPepper Sauce
   2.00 tb Sliced Green Onion               5.50 oz Canned Crab Meat **
   1.00 tb Butter Or Margarine              2.00 tb Fine Dry Bread Crumbs
   1.00 ts Lemon Juice                      1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Rice Pilaf
 Categories: Rice, Main dish, Vegetables, Microwave
      Yield: 2 servings
 
   0.50 c  Sliced Fresh Mushrooms           0.25 ea Med. Bell Pepper *
   2.00 ea Green Onions, Sliced             0.25 ts Salt
   1.00 tb Butter Or Margarine              0.25 ts Dried Sage, Crushed
   0.67 c  Water                            2.00 ts Snipped Parsley
   0.33 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Herbed Tomato Soup
 Categories: Herbs, Soups, Microwave, Desserts
      Yield: 2 servings
 
   2.00 tb Chopped Onion                    1.00 x  Dash Freshly Ground Pepper
   1.00 tb Butter Or Margarine              1.00 c  Water
   8.00 oz (1 Can) Tomato Sauce             1.00 ts Instant Chicken Bouillon
   0.25 ts Dried Basil, Crushed             1.00 x  Parmesan Croutons
   0.13 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Creamy Mushroom Soup
 Categories: Mushrooms, Soups, Microwave, Desserts
      Yield: 2 servings
 
   0.25 c  Chopped Onion                    0.50 ts Worcestershire Sauce
   2.00 tb Snipped Parsley                  0.13 ts Dry Mustard
   1.00 tb Butter Or Margarine              1.00 x  Dash Freshly Ground Pepper
   1.50 c  Fresh Sliced Mushrooms           0.67 c  Water
   1.50 ts Cornstarch                       0.50 c  Dairy Sour Cream
   1.00 ts Instant Beef Bouillon            1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Fruit Soup
 Categories: Fruits, Soups, Microwave, Desserts
      Yield: 2 servings
 
   0.67 c  Apricot Nectar                   1.00 tb Honey
   1.00 ts Cornstarch                       0.13 ts Ground Allspice
   1.00 tb Brandy                           1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Oriental Pea Pods And Carrots
 Categories: Oriental, Vegetables, Microwave
      Yield: 2 servings
 
   0.25 c  Water                            2.00 ts Water
   1.00 tb Soy Sauce                        3.00 oz Frozen Pea Pods
   1.00 ts Cornstarch                       2.00 tb Broken Walnuts
   1.00 x  Dash Crushed Red Pepper          1.00 ts Butter or Margarine
   1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Carrots In Orange-Basil Butter
 Categories: Herbs, Vegetables, Microwave
      Yield: 2 servings
 
   2.00 ea Med. Carrots *                   0.13 ts Finely Shredded Orange Peel
   1.00 tb Water                            1.00 x  Pinch Dried Basil, Crushed
   1.00 tb Butter Or Margarine              1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Orange And Peanut Sweet Potatoes
 Categories: Nuts, Fruits, Vegetables, Microwave
      Yield: 2 servings
 
   2.00 ea Med. Sweet Potatoes              2.00 ts Cornstarch
   0.25 ts Finely Shredded Orange Peel      4.00 tb Honey Or Maple (flvrd) syrup
   2.00 tb Orange Juice                     2.00 tb Peanuts
   0.50 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Twice -Baked Potatoes
 Categories: Vegetables, Microwave
      Yield: 2 servings
 
   2.00 ea Med. Baking Potatoes             2.00 ts Sliced Green Onions
   0.25 c  Shredded Cheddar Cheese          1.00 x  Milk
   1.00 tb Butter Or Margarine              1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Rice -Stuffed Artichokes
 Categories: Artichokes, Rice, Vegetables, Microwave
      Yield: 2 servings
 
   2.00 ea Med. Artichokes                  1.00 c  Cooked Rice
   2.00 ts Lemon Juice                      0.50 c  Chicken Broth
   0.25 c  Water                            1.00 ts Lemon Juice
   0.50 c  Shredded Carrot                  0.75 ts Cornstarch
   0.25 c  Sliced Green Onion               1.00 x  Dash White Pepper
   2.00 tb Butter Or Margarine              1.00 ea Large Beaten Egg Yolk
   0.25 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Swiss Sauced Broccoli
 Categories: Cheese, Vegetables, Sauces, Microwave
      Yield: 2 servings
 
   6.00 oz Fresh Broccoli                   1.00 x  Dash Salt
   2.00 tb Water                            1.00 x  Dash White Pepper
   0.13 ts Salt                             0.33 c  Milk
   2.00 ts Butter Or Margarine              0.25 c  Shredded Swiss Cheese
   1.50 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Green Beans Amadine
 Categories: Nuts, Vegetables, Microwave
      Yield: 2 servings
 
   1.00 c  Frozen Cut Green Beans           2.00 tb Slivered Almonds, Toasted
   2.00 ts Water                            0.50 ts Lemon Juice
   2.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Citrus Dumplings
 Categories: Citrus, Breads, Microwave
      Yield: 2 servings
 
   0.50 ts Finely Shredded Orange Peel      0.50 c  Bisquick
   0.50 c  Orange Juice                     2.00 tb Sugar
   2.00 ts Cornstarch                       2.00 tb Milk
   0.25 ts Ground Cinnamon                  1.00 ts Sugar
  11.00 oz Mandarin Orange Sect., Drain     1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Stirred Custard Sauce
 Categories: Sauces, Fruits, Microwave
      Yield: 2 servings
 
   2.00 ea Large Beaten Egg Yolks           1.00 x  Orange Slices
   0.67 c  Half & Half Light Cream          1.00 x  Halved Strawberries
   4.00 ts Sugar                            1.00 x  Sliced Kiwi
   1.00 x  Dash Salt                        1.00 x  Sliced Peaches
   1.00 tb Galliano,Brandy, or Ameretto     1.00 x  Pineapple Chunks
   0.50 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Pecan Pie
 Categories: Nuts, Pies, Microwave, Desserts
      Yield: 6 servings
 
   2.00 tb Butter Or Margarine              2.00 ts Unbleached Flour
   2.00 ea Large Beaten Eggs                0.25 ts Vanilla
   0.50 c  Dark Corn Syrup                  1.00 x  Pecan Pie Pastry Shell
   0.33 c  Sugar                            0.50 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Pecan Pie Pastry
 Categories: Nuts, Pies, Microwave, Desserts
      Yield: 2 servings
 
   0.50 c  Unbleached Flour                 3.00 tb Shortening Or Lard
   2.00 tb Finely Chopped Pecans            1.00 x  Cold Water
   0.25 ts Salt                             1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chocolate Pots De Creme
 Categories: Chocolate, Desserts, Microwave
      Yield: 2 servings
 
   0.50 c  Light Cream                      2.00 ea Large Beaten Egg Yolks
   2.00 oz German Cooking Chocolate *       0.25 ts Vanilla
   1.50 ts Sugar                            1.00 x  Whipped Cream (Opt.)
   1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Banana Split Sundaes
 Categories: Ice cream, Desserts, Microwave
      Yield: 2 servings
 
   2.00 oz Semisweet Chocolate              1.00 x  Ice Cream
   0.25 c  Light Corn Syrup                 2.00 tb Unsalted, Roasted Peanuts
   0.25 c  Sweetened Condensed Milk         2.00 ea Small Bananas, Quartered
   0.25 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Pecan Pudding
 Categories: Nuts, Desserts, Microwave
      Yield: 2 servings
 
   1.00 tb Butter Or Margarine              2.00 tb Unbleached Flour
   1.00 ea Large Beaten Egg                 0.13 ts Baking Powder
   0.33 c  Dark Corn Syrup                  0.25 c  Chopped Pecans
   0.25 ts Vanilla                          1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chili Con Queso
 Categories: Chili, Appetizers, Microwave
      Yield: 2 servings
 
   0.25 c  Chopped Onion                    2.00 tb Chili Peppers **
   1.00 ts Butter Or Margarine              1.00 x  Dash Hot Pepper Sauce (Opt.)
   0.50 c  American Cheese Spread           1.00 x  Tortilla Or Corn Chips
   1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Nutty Cheese Brulee
 Categories: Cheese, Nuts, Appetizers, Microwave
      Yield: 2 servings
 
   4.00 oz Brie Cheese, Rind Removed OR     1.00 tb Ice Cream Topping *
   5.50 oz Camembert CheeseRind Removed     2.00 tb Broken Pecans Or Walnuts

MMMMM--------------------------DIPPERS-------------------------------
   1.00 x  Flat Bread                       1.00 x  Apple or Pear Slices
   1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Irish Coffee
 Categories: Beverages, Microwave
      Yield: 2 servings
 
   1.50 c  Warm Water                       1.00 x  Brown Sugar To Taste
   1.00 tb Instant Coffee Crystals          1.00 x  Dessert Topping *
   0.25 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Amaretto Coffee
 Categories: Beverages, Microwave
      Yield: 2 servings
 
   1.50 c  Warm Water                       0.33 c  Amaretto
   1.00 tb Instant Coffee Crystals          1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Lemon Spice Tea
 Categories: Beverages, Microwave
      Yield: 2 servings
 
   2.00 c  Warm Water                       2.00 ea Inches Stick Cinnamon *
   1.00 tb Honey                            2.00 ea Tea Bags
   2.00 ea Slices Lemon                     1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Cider Snap
 Categories: Beverages, Fruits, Microwave
      Yield: 2 servings
 
   2.00 c  Apple Cider Or Juice             4.00 ea Thin Apple Slices (Opt.)
   4.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Glogg
 Categories: Beverages, Microwave
      Yield: 2 servings
 
   1.00 ts Finely Shredded Orange Peel      0.25 c  Whiskey
   1.00 ea Inch Stick Cinnamon, Broken      2.00 ts Raisins
   1.00 ea Whole Clove                      1.00 ts Honey
   1.00 ea Cardamom Pod, Opened             4.00 ea Whole, Blanched Almonds
   1.75 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Hot Chocolate Float
 Categories: Chocolate, Ice cream, Beverages, Microwave
      Yield: 2 servings
 
   2.00 c  Warm Water                       1.00 x  Ice Cream *
   2.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Hot Buttered Rum
 Categories: Beverages, Microwave
      Yield: 2 servings
 
   2.00 tb Brown Sugar                      1.50 c  Warm Water
   4.00 ts Butter Or Margarine,Softened     0.50 c  Rum
   1.00 x  Dash Ground Cinnamon             1.00 x  Lemon Slices (Opt.)
   1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Orange, Butterscotch Cheesecake
 Categories: Desserts, Cakes
      Yield: 10 servings
 
   1.25 c  Old Fashioned Oats Uncooked      1.00 ts Vanilla
   0.25 c  Margarine, Melted                4.00 ea Large Eggs
   0.25 c  Packed Brown Sugar               0.50 c  Packed Brown Sugar
   2.00 tb Unbleached All-purpose Flour     0.33 c  Light Corn Syrup
  24.00 oz Cream Cheese, Softened           0.25 c  Margarine Melted
   0.75 c  Granulated Sugar                 1.00 ts Vanilla
   2.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Northwest Cheesecake Supreme
 Categories: Desserts, Cakes
      Yield: 10 servings
 
   1.00 c  Graham Cracker Crumbs            3.00 tb Unbleached All-purpose Flour
   3.00 tb Sugar                            4.00 ea Large Eggs
   3.00 tb Margarine, Melted                1.00 c  Sour Cream
  32.00 oz Cream Cheese, Softened           1.00 tb Vanilla
   1.00 c  Sugar                           21.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Banana Nut Cheesecake
 Categories: Cakes, Desserts
      Yield: 10 servings
 
   1.00 c  Chocolate Wafer Crumbs           2.00 ea Large Eggs
   0.25 c  Margarine, Melted                0.25 c  Chopped Walnuts
  16.00 oz Cream Cheese Softened            0.33 c  Milk Chocolate Chips
   0.50 c  Sugar                            1.00 tb Margarine
   0.50 c  Mashed Ripe Bananas              2.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Carrot 'N' Raisin Cheescake
 Categories: Cakes, Desserts
      Yield: 10 servings
 
   1.00 c  Graham Cracker Crumbs            0.25 c  Unsweetened Orange Juice
   3.00 tb Granulated Sugar                 1.00 c  Finely Shredded Carrot
   3.00 tb Margarine, Melted                0.25 c  Raisins
  24.00 oz Cream Cheese, Softened           0.50 ts Ground Nutmeg
   0.50 c  Granulated Sugar                 0.25 ts Ground Ginger
   0.50 c  Unbleached All-Purpose Flour     1.00 tb Unsweetened Orane Juice
   4.00 ea Large Eggs                       1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Mocha Chocolate Chip Cheesecake
 Categories: Cakes, Desserts
      Yield: 10 servings
 
   2.25 c  Graham Cracker Crumbs            1.00 ea Env. Unflavored Gelatin
  12.00 oz Seimi Sweet Choc.Chips *        16.00 oz Cream Cheese, Softened
   2.33 c  Butter, melted **               14.00 oz Sweetened Condensed Milk
   0.50 c  Milk                             2.00 c  Heavy Cream, Whipped
   4.00 ts Instant Coffee                   1.00 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chocolate Cherry Cheesecake
 Categories: Cakes, Desserts
      Yield: 16 servings
 
   8.50 oz Chocolate Wafers, Fine Crush     4.00 ea Large Eggs
   0.50 c  Butter, Melted                   0.75 c  Cherry Flavored Liqueur
  12.00 oz Semi-sweet Chocolate Chips       1.00 ts Vanilla Extract
   1.50 c  Heavy cream                      1.00 lb Cherry Pie Filling
  16.00 oz Cream Cheese, Softened           0.50 c  Heavy Cream Whipped (Opt.)
   0.25 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Heavenly Chocolate Cheesecake
 Categories: Cakes, Desserts
      Yield: 10 servings
 
   2.00 c  Vanilla Wafers, Fine Crush       1.00 ea Env. Unflavored Gelatin
   1.00 c  Ground Toasted Almonds          16.00 oz Cream Cheese, Softened
   0.50 c  Butter, Melted                   0.50 c  Sour Cream
   0.50 c  Sugar                            0.50 ts Almond Extract
  12.00 oz Milk Chocolate Chips             0.50 c  Heavy Cream, Whipped
   0.50 c  Milk                             1.00 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chocolate Raspberry Cheesecake
 Categories: Cakes, Desserts
      Yield: 10 servings
 
   1.50 c  Creme-filled Cookie Crumbs *     1.00 ts Vanilla
   2.00 tb Margarine, Melted                6.00 oz Semi-sweet Chocolate Chips**
  32.00 oz Cream Cheese, Softened           0.33 c  Strained Raspberry Preserves
   1.25 c  Sugar                            6.00 oz Semi-sweet Chocolate Chips
   3.00 ea Large Eggs                       0.25 c  Whipping Cream
   1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Favorite Cheesecake Squares
 Categories: Cakes, Desserts
      Yield: 16 servings
 
   0.25 c  Margarine                        0.25 c  Granulated Sugar
   0.33 c  Packed Brown Sugar               1.00 ts Vanilla
   1.00 c  Unbleached All-purpose Flour     1.00 ea Large Egg
   0.50 c  Chopped Walnuts                  0.75 c  M&M Candies
   8.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Sun-sational Cheesecake
 Categories: Cakes, Desserts
      Yield: 10 servings
 
   1.00 c  Graham Cracker Crumbs            1.00 tb Grated Lemon Peel
   3.00 tb Sugar                            0.50 ts Vanilla
   3.00 tb Margarine, Melted                4.00 ea Large Eggs (1 Separated)
  24.00 oz Cream Cheese,Softened            0.75 c  Sugar
   1.00 c  Sugar                            2.00 tb Cornstarch
   3.00 tb Unbleached All-purpose Flour     0.50 c  Water
   2.00 tb Lemon Juice                      0.25 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Very Blueberry Cheesecake
 Categories: Cakes, Desserts
      Yield: 10 servings
 
   1.50 c  Vanilla Wafer Crumbs             1.00 tb Lemon Juice
   0.25 c  Margarine, Melted                1.00 ts Grated Lemon Peel
   1.00 ea Env. Unflavored Gelatin          7.00 oz (1 jr) Marshmallow Creme
   0.25 c  Cold Water                       3.00 c  Frozen Whipped Topping(thaw)
  16.00 oz Cream Cheese, Softened           2.00 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Cocoa,-Nut Meringue Cheesecake
 Categories: Cakes, Desserts
      Yield: 10 servings
 
   7.00 oz (1 pk) Flaked Coconut *          2.00 tb Water
   0.25 c  Chopped pecans                   1.00 ts Vanilla
   3.00 tb Margarine, Melted                3.00 ea Large Eggs, Separated
  16.00 oz Cream Cheese, Softened           1.00 x  Dash salt
   0.33 c  Sugar                            7.00 oz (1 jr) Marshmallow Creme
   3.00 tb Cocoa                            0.50 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Festove Irish Cream Cheesecake
 Categories: Cakes, Desserts
      Yield: 10 servings
 
   1.00 c  Graham Cracker Crumbs            3.00 ea Large Eggs, Separated
   0.25 c  Sugar                           16.00 oz Cream Cheese, Softened
   0.25 c  Margarine, melted                2.00 tb Cocoa
   1.00 ea Env. Unflavored Gelatin          2.00 tb Bourbon
   0.50 c  Cold Water                       1.00 c  Whipping Cream, Whipped
   1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Cookies And Cream Cheesecake
 Categories: Cakes, Desserts
      Yield: 8 servings
 
   2.00 c  Cream-filled Cookies *           0.50 c  Sugar
   6.00 tb Margarine, Softened              0.75 c  Milk
   1.00 ea Env. Unflavored Gelatin          1.00 c  Whipping Cream, Whipped
   0.25 c  Cold Water                       1.25 c  Creme-filled Cookies **
   8.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Very Smooth Cheesecake
 Categories: Cakes, Desserts
      Yield: 10 servings
 
   1.00 c  Graham Cracker Crumbs            8.00 oz Cream Cheese, Softened
   3.00 tb Sugar                            0.50 c  Sugar
   3.00 tb Margarine, Melted               10.00 oz Frozen Strawberries, Thawed
   1.00 ea Env Unflavored Gelatin           1.00 x  Milk
   0.25 c  Cold Water                       1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Lattice Cherry Cheesecake
 Categories: Cakes, Desserts
      Yield: 10 servings
 
   1.00 pk (20 oz) Cookie Mix *             0.25 ts Almond Extract
  16.00 oz Cream Cheese, Softened           3.00 ea Large Eggs
   1.00 c  Sour Cream                      21.00 oz (1 cn) Cherry Pie Filling
   0.75 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Autumn Cheesecake
 Categories: Cakes, Desserts
      Yield: 10 servings
 
   1.00 c  Graham Cracker Crumbs            2.00 ea Large Eggs
   3.00 tb Sugar                            0.50 ts Vanilla
   0.50 ts Cinnamon                         4.00 c  Thinly Slied Peeled Apples
   0.25 c  Margarine, Melted                0.33 c  Sugar
  16.00 oz Cream Cheese, Softened           0.50 ts Cinnamon
   0.50 c  Sugar                            0.25 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chocolate Velvet Cheesecake
 Categories: Cakes, Desserts
      Yield: 10 servings
 
   1.00 c  Vanilla Wafer Crumbs             2.00 ea Large Eggs
   0.50 c  Chopped Pecans                   6.00 oz Semi-sweet Chips, Melted
   3.00 tb Granulated Sugar                 3.00 tb Almond Flavored Liqueur
   0.25 c  Margarine, Melted                2.00 c  Sour Cream
  16.00 oz Cream Cheese, Softened           2.00 tb Granulated Sugar
   0.50 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Marble Cheesecake
 Categories: Cakes, Desserts
      Yield: 10 servings
 
   1.00 c  Graham Cracker Crumbs            0.75 c  Sugar
   3.00 tb Sugar                            1.00 ts Vanilla
   3.00 tb Margarine, Melted                3.00 ea Large Eggs
  24.00 oz Cream Cheese, Softened           1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Gala Apricot Cheesecake
 Categories: Cakes, Desserts
      Yield: 10 servings
 
   2.25 c  Quick Oats, Uncooked             0.50 c  Granulated Sugar
   0.33 c  Brown Sugar, Packed              2.00 tb Brandy
   3.00 tb Unbleached All-purpose Flour     0.50 c  Dried Apricots, Fine Chop
   0.33 c  Margarine, Melted                1.00 c  Whipping Cream, Whipped
   1.00 ea Env. Unflavored Gelatin         10.00 oz (1 Jr) Apricot Preserves
   0.33 c  Cold Water                       1.00 tb Brandy
  16.00 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Praline Cheesecake
 Categories: Cakes, Desserts
      Yield: 10 servings
 
   1.00 c  Graham Cracker Crumbs            2.00 tb Unbleached All-purpose Flour
   3.00 tb Sugar                            3.00 ea Large Eggs
   3.00 tb Margarine, Melted                2.00 ts Vanilla
  24.00 oz Cream Cheese, Softened           0.50 c  Pecans, Finely Chopped
   0.75 c  Dark Brown Sugar, Packed         1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Heavenly Dessert Cheesecake
 Categories: Desserts, Cakes, Low-cal
      Yield: 10 servings
 
   1.00 tb Graham Cracker Crumbs            2.00 tb Unbleached All-purpose Flour
   1.00 c  Low Fat Cottage Cheese           2.00 tb Skim Milk
  16.00 oz Nufchatel Cheese*                0.25 c  Almond Extract
   0.67 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Lemon Delight Cheesecake
 Categories: Cakes, Desserts
      Yield: 10 servings
 
   1.50 c  Graham Cracker Crumbs            0.33 c  Lemon Juice
   0.25 c  Sugar                            3.00 ea Large Eggs, Separated
   0.50 c  Margarine, Melted                0.50 c  Sugar
   1.00 ea Env. Unflovored Gelatin          1.00 ts Grated Lemon Peel
   0.33 c  Cold Water                      16.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Tempting Trifle Cheesecake
 Categories: Cakes, Desserts
      Yield: 10 servings
 
   1.50 c  Soft Coconut Macaroons*          2.00 tb Sweet Sherry
  24.00 oz Cream Cheese, Softened           1.00 ts Vanilla
   0.75 c  Sugar                           10.00 oz Red Raspberry Preserves
   4.00 ea Large Eggs                       0.50 c  Whipping Cream, Whipped
   0.50 c  Whipping cream                   1.00 x  Toasted Slivered Almonds
   0.50 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Creamy Chilled Cheesecake
 Categories: Cakes, Desserts
      Yield: 8 servings
 
   1.00 c  Graham Cracker Crumbs            0.50 c  Sugar
   0.25 c  Sugar                            0.75 c  Milk
   0.25 c  Margarine, Melted                0.25 c  Lemon Juice
   1.00 ea Env. Unflavored Gelatin          1.00 c  Shipping Cream, Whipped
   0.25 c  Cold Water                       1.00 x  Strawberry Halves
   8.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Rum Raisin Cheesecake
 Categories: Cakes, Desserts
      Yield: 10 servings
 
   1.00 c  Old Fashioned Oats, Uncooked     0.50 c  Sour Cream
   0.25 c  Chopped Nuts                     3.00 tb Rum
   3.00 tb Brown Sugar, Packed              2.00 tb Margarine
   3.00 tb Margarine, Melted                0.33 c  Brown Sugar, Packed
  16.00 oz Cream Cheese, Softened           0.33 c  Raisins
   0.33 c  Granulated Sugar                 0.25 c  Chopped Nuts
   0.25 c  Unbleached All-purpose Flour     2.00 tb Old Fashioned Oats, Uncooked
   2.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Aloha Cheesecake
 Categories: Cakes, Desserts
      Yield: 10 servings
 
   1.00 c  Vanilla Wafer Crumbs             2.00 ea Large Eggs
   0.25 c  Margarine, Melted                0.50 c  Macadamia Nuts, Toasted
  16.00 oz Cream Cheese, Softened           8.50 oz Crushed Pineapple, Drained
   0.33 c  Sugar                            1.00 ea Med Kiwi Peeled, Sliced
   2.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chocolate Chip Cheesecake Supreme
 Categories: Cakes, Desserts
      Yield: 10 servings
 
   1.00 c  Chocolate Wafer Crumbs           3.00 ea Large Eggs
   3.00 tb Margarine, Melted                0.50 c  Sour Cream
  24.00 oz Cream Cheese, Softened           1.00 ts Vanilla
   0.75 c  Sugar                            1.00 c  Mini Semi-sweet Chips
   0.25 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Rocky Road Cheesecake
 Categories: Cakes, Desserts
      Yield: 10 servings
 
   1.00 c  Chocolate Wafer Crumbs           0.33 c  Cocoa
   3.00 tb Margarine, Melted                0.50 ts Vanilla
   1.00 ea Env. Unflavored Gelatin          2.00 c  Mini Marshmallows
   0.25 c  Cold Water                       1.00 c  Whipping Cream, Whipped
  16.00 oz Soft Cream Cheese                0.50 c  Chopped Nuts
   0.75 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Cappuccino Cheesecake
 Categories: Cakes, Desserts
      Yield: 10 servings
 
   1.50 c  Finely Chopped Nuts              4.00 ea Large Eggs
   2.00 tb Sugar                            1.00 c  Sour Cream
   3.00 tb Margarine, Melted                1.00 tb Instant Coffee Granules
  32.00 oz Cream Cheese, Softened           0.25 ts Cinnamon
   1.00 c  Sugar                            0.25 c  Boiling water
   3.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Lime Delicious Cheesecake
 Categories: Cakes, Desserts
      Yield: 10 servings
 
   1.25 c  Zwieback Toast Crumbs            3.00 ea Large Eggs, Separated
   2.00 tb Sugar                            0.50 c  Sugar
   0.33 c  Margarine, Melted                1.50 ts Grated Lime Peel
   1.00 ea Env. Unflavored Gelatin         16.00 oz Light Neufchatel Cheese,Soft
   0.25 c  Cold Water                       2.00 c  Thawed Whipped Topping
   0.25 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Amaretto Peach Cheesecake
 Categories: Cakes, Desserts
      Yield: 10 servings
 
   3.00 tb Margarine                        0.75 c  Sugar
   0.33 c  Sugar                            3.00 tb Unbleached All-purpose Flour
   1.00 ea Large Egg                        3.00 ea Large Eggs
   0.75 c  Unbleached All-purpose Flour    16.00 oz Canned Peach Halves *
  24.00 oz Cream Cheese, Softened           0.25 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Holiday Eggnog Cheesecake
 Categories: Cakes, Desserts
      Yield: 10 servings
 
   1.00 c  Graham Cracker Crumbs            0.25 c  Cold Water
   0.25 c  Sugar                            8.00 oz Cream Cheese, Softened
   0.25 ts Ground Nutmeg                    0.25 c  Sugar
   0.25 c  Margarine, Melted                1.00 c  Eggnog
   1.00 ea Env. Unflavored Gelatin          1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Minature Cheesecakes
 Categories: Cakes, Desserts
      Yield: 6 servings
 
   0.33 c  Graham Cracker Crumbs            1.50 ts Lemon Juice
   1.00 tb Sugar                            0.50 ts Grated Lemon Peel
   1.00 tb Margarine, Melted                0.25 ts Vanilla
   8.00 oz Cream Cheese, Softened           1.00 ea Large Egg
   0.25 c  Sugar                            1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Peppermint Cheesecake
 Categories: Cakes, Desserts
      Yield: 10 servings
 
   1.00 c  Chocolate Wafer Crumbs           0.50 c  Sugar
   3.00 tb Margarine, Melted                0.50 c  Milk
   1.00 ea Env. Unflavored Gelatin          0.25 c  Crushed Peppermint Candy
   0.25 c  Cold Water                       1.00 c  Whipping Cream, Whipped
  16.00 oz SOFT Philly Cream Cheese         3.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chocolate Mint Meringue Cheesecake
 Categories: Cakes, Desserts
      Yield: 10 servings
 
   1.00 c  Chocolate Wafer Crumbs           3.00 ea Large Eggs
   3.00 tb Margarine, Melted                1.00 c  Mint Chocolate Chips, Melted
   2.00 tb Sugar                            1.00 ts Vanilla
  24.00 oz Cream Cheese, Softened           3.00 ea Large Egg Whites
   0.67 c  Sugar                            7.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Oringinal "Philly" Cheesecake
 Categories: Cakes, Desserts
      Yield: 10 servings
 
   1.00 c  Graham Cracker Crumbs            5.00 tb Lemon Juice
   3.00 tb Margarine, Melted                1.50 ts Grated Lemnon Peel
  24.00 oz Cream Cheese, Softened           1.00 ts Vanilla
   0.75 c  Sugar                            3.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Cherry Cheesecake
 Categories: Cakes, Desserts
      Yield: 10 servings
 
   1.00 c  Graham Cracker Crumbs            0.75 c  Sugar
   3.00 tb Sugar                            3.00 ea Large Eggs
   3.00 tb Margarine, Melted                1.00 ts Vanilla
  24.00 oz Cream Cheese, Softened          21.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Pumpkin Marble Cheesecake
 Categories: Cakes, Desserts
      Yield: 10 servings
 
   1.50 c  Gingersnap Crumbs                1.00 ts Vanilla
   0.50 c  Finely Chopped Pecans            3.00 ea Eggs
   0.33 c  Margarine, Melted                1.00 c  Canned Pumpkin
  16.00 oz Cream Cheese, Softened           0.75 ts Cinnamon
   0.75 c  Sugar                            0.25 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Black Forest Cheesecake Delight
 Categories: Cakes, Desserts
      Yield: 10 servings
 
   1.00 c  Chocolate Wafer Crumbs           6.00 oz Semi-sweet Chocolate Chips *
   3.00 tb Margarine, Melted                0.25 ts Almond Extract
  16.00 oz Cream Cheese Softened           21.00 oz Cherry Pie Filling (1 Cn)
   0.67 c  Sugar                            1.00 x  Frozen Whipped ToppingThawed
   2.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Orange Upside-Down Cheesecake
 Categories: Cakes, Desserts
      Yield: 10 servings
 
   1.00 ea Env. Unflavored Gelatin          1.00 c  Sugar
   1.50 c  Unsweetened Orange Juice         2.00 ts Grated Orange Peel
   0.25 c  Sugar                            1.00 c  Whipping Cream, Whipped
   2.00 c  Orange Section                   1.00 c  Vanilla wafer crumbs
   1.00 ea Env. Unflavored Gelatin          0.50 ts Cinnamon
   0.50 c  Unsweetened Orange Juice         3.00 tb Margarine, Melted
  24.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chocolate Turtle Cheesecake
 Categories: Cakes, Desserts
      Yield: 10 servings
 
   2.00 c  Vanilla Wafer Crumbs            16.00 oz Cream Cheese, Softened
   6.00 tb Margarine, Melted                0.50 c  Sugar
  14.00 oz Carmels ( 1 bag)                 1.00 ts Vanilla
   5.00 oz (1 cn) Evaporated Milk           2.00 ea Large Eggs
   1.00 c  Chopped Pecans, Toasted          0.50 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Brownie Swirl Cheesecake
 Categories: Cakes, Desserts
      Yield: 10 servings
 
   8.00 oz (1 Pk) Brownie Mix               1.00 ts Vanilla
  16.00 oz Cream Cheese, Softened           2.00 ea Large Eggs
   0.50 c  Sugar                            1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Coconut Choco Cheesecake
 Categories: Cakes, Desserts
      Yield: 10 servings
 
   1.00 c  Grham Cracker Crumbs             0.25 ts Salt
   3.00 tb Sugar                            5.00 ea Large Eggs
   3.00 tb Margarine, Melted                1.33 c  Flaked Coconut (3.5 oz Can)
   2.00 oz Unsweetened Baking Chocolate     1.00 c  Sour Cream
   2.00 tb Margarine                        2.00 tb Sugar
  16.00 oz Cream Cheese, Softened           2.00 tb Brandy
   1.25 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chocolate Orange Supreme Cheesecake
 Categories: Cakes, Desserts
      Yield: 10 servings
 
   1.00 c  Chocolate Wafer Crumbs           0.50 c  Sour Cream
   0.25 ts Cinnamon                         1.00 ts Vanilla
   3.00 tb Margarine, Melted                0.50 c  Semi-sweet Choc. ChipsMelted
  32.00 oz Cream Cheese, Softened           2.00 tb Orange Flavord Liqueur
   0.75 c  Sugar                            0.50 ts Grated Orange Peel
   4.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Caramel Brownies
 Categories: Desserts
      Yield: 25 servings
 
  14.00 oz Caramels                         1.00 c  Flour (sifted)
   0.33 c  Evaporated milk                  1.00 ts Baking powder
   8.00 oz German sweet chocolate           0.50 ts Salt
   6.00 tb Butter                           2.00 ts Vanilla
   4.00 ea Eggs                             6.00 oz Chocolate chips
   1.00 c  Sugar                            1.00 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_
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chocolate Marshmallow Bars
 Categories: Desserts
      Yield: 16 servings
 
   2.00 oz Unsweetened chocolate            0.50 c  Flour
   0.50 c  Butter                           1.00 ts Vanilla
   1.00 c  Sugar                            1.00 c  Chopped pecans
   2.00 ea Eggs                            16.00 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_
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chocolate Mint Sticks
 Categories: Desserts, Cookies
      Yield: 40 servings
 
MMMMM---------------------------COOKIE--------------------------------
   2.00 ea Eggs                             0.50 ts Peppermint extract
   0.50 c  Melted butter                    0.50 c  Flour
   1.00 c  Sugar                            0.50 c  Ground almonds
   2.00 oz Unsweetened chocolate melted  

MMMMM---------------------PEPPERMINT FILLING--------------------------
   2.00 tb Butter                           1.00 c  Confectioners sugar (sifted)
   1.00 tb Heavy cream                      1.00 ts Peppermint extract

MMMMM--------------------------FROSTING-------------------------------
   1.00 oz Semi-sweet chocolate             1.00 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_
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chocolate Munchies
 Categories: Desserts, Cookies
      Yield: 48 servings
 
   1.00 c  Semi-sweet chocolate chips       0.50 c  Softened butter
   8.00 ea Marshmallows                     0.33 c  Packed brown sugar
   1.00 tb Water                            1.00 ea Egg
   0.75 c  Sifted flour                     2.00 ts Almond extract
   0.50 c  Sugar                            0.50 ts Vanilla
   0.75 ts Salt                             1.25 c  Quick cooking oats
   0.50 ts Baking sodaa                     1.00 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_
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Toffee Chip Squares
 Categories: Desserts, Cookies
      Yield: 96 servings
 
MMMMM---------------------------COOKIE--------------------------------
   1.00 c  Butter                           2.75 c  Flour
   3.00 c  Brown sugar                      0.50 ts Baking powder
   1.00 ts Vanilla                       

MMMMM--------------------------TOPPING-------------------------------
   6.00 oz Semi-sweet chocolate chips       1.00 tb Water
   3.00 tb Butter                           1.00 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_
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Mocha Cookies
 Categories: Desserts, Cookies
      Yield: 36 servings
 
   0.50 c  Butter                           1.00 ts Baking powder
   0.75 c  Sugar                            0.50 ts Salt
   0.25 c  Packed brown sugar               0.50 ts Cinnamon
   1.00 ea Egg                              2.00 ts Vanilla
   1.50 c  Flour                            1.00 c  Finely chopped walnuts
   2.00 tb In. coff. powder No crystals    12.00 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_
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Fudge Brownies
 Categories: Desserts
      Yield: 36 servings
 
   1.00 c  Butter                           1.00 c  Sifted flour
   4.00 oz Unsweetened chocolate            1.00 ts Baking powder
   4.00 ea Eggs                             1.00 ts Vanilla
   1.00 x  Pinch salt                       1.00 c  Chopped pecans
   2.00 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_
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: White Chocolate Brownies
 Categories: Desserts
      Yield: 24 servings
 
   6.00 tb Unsalted butter                  1.00 tb Vanilla
   8.00 oz Grated white chocolate           1.00 c  Flour
   2.00 ea Eggs                             1.00 c  Heaped semi-sweet choc chunk
   0.50 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_
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Raspberry Meringues
 Categories: Desserts, Candies
      Yield: 36 servings
 
   3.00 ea Eggs (room temp)                 0.75 c  Sugar
   0.25 ts Cream of tartar                  0.25 c  Raspberry preserves, seedles
   1.00 x  Dash salt                        6.00 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_
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Peanut Butter Chip Cookies
 Categories: Desserts, Cookies
      Yield: 48 servings
 
   0.50 c  Butter softened                  1.00 ts Baking soda
   0.75 c  Packed brown sugar               1.00 c  Salted peanuts
   0.50 c  Chunky peanut butter             6.00 oz Semi-sweet chocolate chips
   2.00 ea Eggs                             6.00 oz (or) butterscotch chips
   1.50 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_
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Dip And Sprinkle
 Categories: Desserts, Cookies
      Yield: 60 servings
 
MMMMM---------------------------COOKIE--------------------------------
   2.33 c  Sifted flour                     1.00 ea Egg yolk
   0.25 ts Salt                             1.00 ts Vanilla
   1.00 c  Butter softened                  1.00 c  Finely ground almonds
   0.67 c  Sugar                         

MMMMM-----------------CHOCOLATE DIPPING MIXTURE----------------------
   6.00 oz Semi-sweet chocolate chips       1.00 x  Choc. or candy sprinkles
   3.00 tb Butter                           1.00 ts Vanilla
   1.00 tb Hot water                        1.00 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
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  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.
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  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
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  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

 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Cantaloupe Fruit Salad
 Categories: Fruits, Low-cal, Desserts
      Yield: 6 servings
 
   2.00 ea Med. Cantaloupes *               1.00 c  Finely Chopped Walnuts
   1.00 ea Large Pineapple **               1.00 ea Large Apple ***
   1.00 c  Raisins                          1.00 x  Low-fat Yogurt
   1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Turkey Patties Oriental
 Categories: Low-cal, Chicken, Grill
      Yield: 4 servings
 
   1.25 lb Ground Turkey                    2.00 ea Tomatoes, med., cut in 1/8's
   0.33 c  Dry bread crumbs                 1.00 x  Oriental Sauce
   1.00 ea Egg                              1.00 c  Chicken broth
   0.75 ts Garlic salt                      1.00 tb Soy sauce
   1.00 tb Cooking oil                      2.00 ts Cornstarch
   2.00 ea Stalks celery, cut diagonal      1.00 ts Sugar
   1.00 ea Onion, cut in thin rings         1.00 ts Vinegar
   1.00 x  Green pepper, cut 3/4"pieces     1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Yogurt Dip
 Categories: Dips, Vegetables, Low-cal, Appetizers
      Yield: 1 servings
 
   8.00 oz Plain Yogurt                     0.33 ts Dill weed
   0.50 c  Shredded cucumber, drained     
 
  Combine all ingredients; mix well.  Serve with vegetables dippers. 1
  1/4 cup.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Baked Zucchini With Tomatoes
 Categories: Vegetables, Low-cal
      Yield: 4 servings
 
   3.00 ea Zucchini, medium sized           0.50 ts Salt
   2.00 ea Tomatoes, medium sized           0.13 ts Pepper, black
   1.00 x  Sweet geen pepper, medium        0.25 c  Olive oil
   1.00 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Dieter's Taco Salad
 Categories: Low-cal, Salads, Ethnic
      Yield: 4 servings
 
   1.00 lb Ground beef, lean                0.25 ts Garlic powder
   1.00 x  Onion, medium                    1.00 tb Water
   1.00 x  Green pepper, large, chopped     4.00 x  Tortillas, 8-inch
   8.00 oz Tomatoe sauce, no-salt           4.00 c  Lettuce, shredded
   1.00 tb Vinegar                         12.00 x  Tomatoes, cherry, halved
   1.00 ts Mustard, dry                     1.00 x  Carrot, medium, shredded
   0.50 ts Pepper, red, crushed             0.25 c  Parmesan cheese, grated
   0.50 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Seafood Pasta Salad
 Categories: Low-cal, Salads, Seafood, Pasta, Vegetables
      Yield: 4 servings
 
   2.00 c  Pasta, tri-colored spiral        0.50 c  Zucchini, sliced
   1.00 c  Shrimp, cooked                   0.33 c  White wine worcestershire
   0.33 c  Green pepper, diced              0.33 c  Mayonnaise
   0.25 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,
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Stir-Fried Beef Salad
 Categories: Low-cal, Salads, Main dish
      Yield: 4 servings
 
   1.00 lb Beef round steak, boneless       1.00 x  Onion,sliced      *
   2.00 tb Oil, cooking                     1.00 ts Italian seasoning
   1.00 x  Garlic clove, minced             1.00 ts Salt, seasoned
   8.00 oz Mushrooms, fresh, sliced         0.13 ts Pepper, red, ground
   1.00 x  Cucumber, chopped                1.00 x  Tomatoe,large   **
   1.00 x  Green pepper, strips             8.00 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chinese Coleslaw
 Categories: Low-cal, Salads
      Yield: 8 servings
 
   4.00 c  Chinese cabbage, shredded        0.25 c  Green onions, sliced
   8.25 oz Pineapple, crushed, drained*     0.25 c  Mayonnaise, reduced calor.
   8.00 oz Water chestnuts, sliced **       1.00 tb Mustard, prepared
   1.00 c  Parsley, fresh, snipped          1.00 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Broccoli Pasta Toss
 Categories: Low-cal, Pasta, Vegetables
      Yield: 4 servings
 
   2.00 c  Broccoli flowerets               3.00 tb Parmesan cheese, grated
   4.00 oz Fettuccine, broken up            1.00 ts Sesame seed, toasted
   1.00 tb Oil, cooking                     0.13 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Fruited Spinach Salad
 Categories: Low-cal, Salads, Fruits
      Yield: 10 servings
 
   0.25 c  Vinegar, white wine              0.50 ts Mustard, dry
   2.00 tb Honey                            8.00 c  Spinach, fresh, torn
   3.00 tb Oil, salad                       1.00 x  Papaya, medium  *
   1.00 ts Poppy seed                       1.50 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Strawberry Sorbet
 Categories: Low-cal, Desserts, Ice cream, Fruits
      Yield: 6 servings
 
   1.00 pt Strawberries, fresh  *           0.25 c  Honey
   0.75 c  Orange juice                     2.00 x  Egg whites
   0.50 c  Milk                             1.00 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Pork Pinwheels With Apricot Stuffing
 Categories: Low-cal, Main dish, Meats
      Yield: 6 servings
 
   1.00 lb Pork tenderloin               

MMMMM---------------------------SAUCE--------------------------------
   1.50 ts Cornstarch                       2.00 tb Celery, chopped
   1.00 x  Nutmeg, (dash)                   1.00 tb Margarine
   1.00 c  Apricot nectar                   0.13 ts Cinnamon, ground
   1.00 ts Bouillon, chicken, instant *     1.00 x  Pepper, black, (dash)
   0.67 c  Water, hot                       2.00 c  Whole wheat bread cubes
   0.33 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Parmesan
 Categories: Low-cal, Chicken, Main dish
      Yield: 6 servings
 
   0.33 c  Parmesan cheese, grated          1.00 tb Flour, all-purpose
   0.25 ts Italian seasoning, crushed       0.50 c  Milk, skim
   3.00 x  Chicken breast,     *            5.00 oz Spinach, frozen    **
   0.25 c  Green onion, sliced              1.00 tb Pimiento, chopped
   1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Lemon Asparagus And Carrots
 Categories: Low-cal, Vegetables
      Yield: 6 servings
 
   0.50 lb Carrots, small                   1.00 x  Lemon pepper (dash)
   8.00 oz Asparagus spears, frozen         0.13 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Pineapple, Pear Mold
 Categories: Low-cal, Fruits
      Yield: 8 servings
 
   2.00 x  Gelatin, unflavored, envelop     2.00 x  Pears, medium       **
   2.50 c  Orange juice                     3.00 tb Green pepper, optional ***
  20.00 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Peach Bavarian
 Categories: Low-cal, Desserts, Fruits
      Yield: 8 servings
 
   0.25 c  Sugar                            2.00 x  Egg whites
   1.00 x  Gelatin, unflavored, envelop     2.00 tb Sugar
   1.00 c  Peach slices, frozen   *         0.50 c  Cream, whipping
   8.00 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Japanese Skewered Lamb (Low-Cal)
 Categories: Low-cal, Main dish, Meats
      Yield: 8 servings
 
   2.00 lb Lean boneless lamb               2.00 tb Sherry
   0.25 c  Soy sauce                        2.00 ea Garlic cloves
   1.00 tb Honey                            0.25 ts Ground ginger
   2.00 tb Vinegar                          1.50 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chow -Down Chowder
 Categories: Low-cal, Soups, Vegetables
      Yield: 6 servings
 
  14.50 oz Chicken broth, can              13.50 oz Evaporated skim milk, can
   1.00 c  Broccoli, frozen, cut            8.00 oz Corn, whole kernal, drained
   1.00 c  Mushrooms, fresh, sliced         1.00 tb Pimiento, chopped
   0.50 c  Onion, chopped                   0.25 ts Salt
   1.00 tb Margarine                        0.13 ts Pepper
   2.00 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Tomato, Seafood Stew
 Categories: Low-cal, Soups, Seafood, Vegetables
      Yield: 6 servings
 
   0.50 lb Shrimp, shelled                  1.00 x  Green pepper, medium, choppe
   1.00 c  Onion, chopped                   1.00 x  Carrot, medium, shredded
   2.00 x  Garlic cloves, minced            1.00 ts Thyme, dried, crushed
   1.00 tb Oil, cooking                     0.25 ts Pepper
  16.00 oz Tomatoes, cut up, can            4.00 x  Hot sauce, bottled, (dashes)
   8.00 oz Tomatoe sauce, sodium reduce    20.00 oz Whole baby clams,drained,can
   1.00 x  Potato, peeled, chopped          2.00 tb Parsley, snipped
   1.00 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Szechwan Chicken Soup
 Categories: Low-cal, Soups, Chicken, Desserts
      Yield: 6 servings
 
   3.00 x  Condensed chicken broth *        2.00 x  Apples, medium, cored   ****
   3.00 oz Oriental noodles        **       6.00 oz Pea pods, frozen, cut up
   0.50 ts Pepper, red, ground              4.00 x  Green onions,          *****
   3.00 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Pork Chops Dijon
 Categories: Low-cal, Main dish
      Yield: 4 servings
 
   4.00 x  Pork loin chops, 1/2 thick       2.00 tb Italian salad dressing  *
   1.00 x  Onion, medium                    0.25 ts Pepper
   3.00 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Steak Vegetable Pockets
 Categories: Low-cal, Meats, Main dish, Vegetables
      Yield: 4 servings
 
   0.75 lb Beef top round steak,  *         8.00 x  Pea pods, halved crosswise
   1.50 c  Broccoli, fresh,       **        6.00 x  Mushrooms              **
   1.00 x  Carrot, small          **        1.00 x  Tomato, small, chopped
   1.00 x  Onion, small           **        3.00 tb Soy sauce
   0.50 x  Green pepper                     1.50 ts Cornstarch
   1.00 tb Oil, cooking                     4.00 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Vegetable Style Rarebit
 Categories: Low-cal, Vegetables, Main dish
      Yield: 2 servings
 
   0.25 c  Cabbage, finely chopped          2.00 tb Radishes, finely chopped
   0.25 c  Carrot, finely chopped           2.00 x  Bread, whole wheat, toasted
   2.00 tb Green pepper, finely chopped     1.00 c  Cheese, cheddar, shredded
   2.00 tb Celery, finely chopped           0.25 c  Alfalfa sprouts
   2.00 tb Onion, finely chopped            1.00 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Skillet Chicken And Rice
 Categories: Low-cal, Main dish, Chicken, Rice
      Yield: 6 servings
 
   2.00 lb Chicken pieces, skinned          0.50 c  Onion, chopped
   3.00 c  Mushrooms, fresh, sliced         1.00 ts Poultry seasoning
   4.00 x  Carrots, peeled, sliced 1/2"     1.00 ts Bouillon, chicken, granules
   0.75 c  Rice, long grain                 0.25 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Fruit Smoothie
 Categories: Low-cal, Beverages, Fruits
      Yield: 4 servings
 
   8.00 oz Fruit cocktail, can, chilled     0.50 ts Vanilla
   1.00 c  Milk                             0.50 c  Ice cubes
   0.25 c  Nonfat dry milk powder           2.00 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Quick Crab Cakes
 Categories: Low-cal, Seafood
      Yield: 4 servings
 
  12.00 x  Crackers, soda                   2.00 ts OLD BAY SEASONING       *
   2.00 x  Eggs                             0.25 ts Pepper, red, crushed
   2.00 tb Mayonnaise                       1.00 lb Crabmeat, lump
   1.00 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)
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Pink Tartar Sauce
 Categories: Low-cal, Sauces
      Yield: 8 servings
 
   0.50 c  Mayonanaise                      1.00 ts Dijon-style mustard, grainy
   1.00 tb Hamburger relish                 1.00 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Herbed Corn On The Cob
 Categories: Vegetables, Low-cal, Microwave
      Yield: 4 servings
 
   4.00 x  Corn, ears, medium               0.13 ts Chervil, dried
   2.00 tb Margarine                        0.13 ts Thyme, dried
   0.13 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Blueberry Parfaits
 Categories: Low-cal, Desserts, Microwave, Fruits
      Yield: 4 servings
 
   1.00 c  Blueberries                      1.00 pt Yogurt, frozen, vanilla
   0.25 c  Apricot preserves                4.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Meatless Loaf
 Categories: Main dish
      Yield: 6 servings
 
   1.00 c  Cooked brown rice                2.00 c  Crushed peanuts
   1.00 ea Egg                              2.00 c  Cottage cheese
   2.00 tb Chopped onions                   2.00 tb Olive oil
   1.00 ts Salt                             0.50 ts Pepper
 
  Combine ingredients and bake in loaf @ 350 degrees for about 30
  minutes. From: Theresa Bryant
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Hot And Sour Soup
 Categories: Vegetarian, Soups, Desserts
      Yield: 4 servings
 
   0.50 c  Dried mushrooms                  1.00 tb Soy sauce
   1.00 c  Warm water                       2.00 tb Cornstarch
   3.00 c  Vegetable stock (see *)          0.25 c  Water
   1.00 tb Dry sherry                       0.50 ts White pepper  1/2to 3/4 t.
   0.50 c  Sliced bamboo shoots **          1.00 ts Seasame oil
   4.00 oz Tofu, diced                      1.00 ea Egg, lightly beaten
   0.50 c  Frozen peas, thawed              2.00 ea Green onions ***
   2.00 tb White wine vinegar               1.00 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Quick Vegetable Stock
 Categories: Vegetarian, Soups, Vegetables
      Yield: 1 servings
 
   3.00 ea Carrots, large                   3.00 qt Water
   1.00 ea Turnip, large                    2.00 ts Salt
   2.00 ea Stalks celery                    6.00 ea Large sprig parsley
   2.00 ea Onions. large                    0.50 ea Bay leaf
   2.00 tb Butter                           1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Zucchini Frittata
 Categories: Vegetarian, Main dish, Vegetables
      Yield: 6 servings
 
   2.00 tb Salad oil                        6.00 x  Eggs
   1.00 x  Small onion, finely chopped      0.13 ts Pepper
   1.00 x  Clove garlic, minced/pressed     0.25 ts Dry basil
   2.00 x  Large Swiss Chard *              0.25 ts Oregano leaves
   1.00 x  Med-sized zucchini chopped       1.00 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Finnish Summer Soup
 Categories: Vegetarian, Soups, Desserts
      Yield: 5 servings
 
   2.00 c  Water                           12.00 x  Young fresh baby carrots ***
   6.00 x  Small thin skinned potatoes*     0.50 lb Young fresh green beens ****
   1.00 ts Salt                             2.00 c  Fresh sshelled tiny peas
   0.13 ts White pepper                     2.00 c  Half and half (light cream)
   2.00 tb Butter or margarine              3.00 tb All purpose flour
   6.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Make Ahead Gazpacho
 Categories: Vegetarian, Soups
      Yield: 6 servings
 
   2.00 c  Vegetable Stock                  0.13 ts Pepper
   2.00 c  Tomato juice                     1.00 x  Cucumber  *
   2.00 tb Lemon juice                      1.00 x  Green pepper **
   2.00 tb Green taco sauce                 4.00 x  Large tomatoes ***
   1.00 ts Sugar                            3.00 x  Green onions ****
   0.50 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chiles Rellenos Casserole
 Categories: Vegetarian, Ethnic, Main dish, Vegetables
      Yield: 10 servings
 
   2.00 cn Whole green chili peppers*       4.00 c  Milk
   3.00 c  Sharp Cheddar cheese**           0.75 c  All-purpose flour
   4.00 ea Green onions, sliced             0.25 ts Salt
   3.00 c  Shredded mozzarella cheese       2.00 cn Green chili salsa
   6.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Fried Tortilla Chips
 Categories: Appetizers, Ethnic, Vegetarian
      Yield: 4 servings
 
   8.00 ea Corn tortillas                   1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Cantaloupe Melba
 Categories: Desserts, Fruits, Vegetarian
      Yield: 8 servings
 
   2.00 c  Fresh raspberries*               2.00 ea Cantaloupes
   0.33 c  Sugar                            3.00 c  Raspberry sherbet
   2.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Sweet And Sour Soybeans
 Categories: Vegetarian, Main dish, Vegetables
      Yield: 6 servings
 
   1.00 x  Sweet-sour sauce (see below)     1.00 ea Green pepper *
   2.00 tb Salad oil                        0.75 c  Fresh pineapple chuncks **
   1.00 ea Large onion cut 1" squares       2.00 ea Tomatoes, cut in wedges
   2.00 ea Large carrots cut 1/4" slice     2.50 c  Cooked soybeans ***
   1.00 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Zucchini Fiesta Salad
 Categories: Vegetarian, Salads, Vegetables
      Yield: 4 servings
 
   0.50 lb Small zucchini*                  0.33 c  Diced green chilies
   0.50 lb Small crookneck squash*          0.33 c  Pimento-stuffed olives**
   2.00 tb Lemon juice                      1.00 pk (3 oz.) cream cheese***
   0.25 c  Salad oil                        1.00 ea Small avocado
   0.50 ts Salt                             1.00 x  Lettuce leaves
   1.00 x  Dash of pepper, ground cumin     1.00 x  Fresh coriander (cilantro)
   1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Salad In A Boat
 Categories: Vegetables, Salads
      Yield: 6 servings
 
   0.67 c  Water                            3.00 ea Eggs
   5.00 tb Butter or margarine              0.75 c  Shredded Swiss cheese
   0.25 ts Salt                             1.50 c  Small spinach leaves
   0.67 c  All-purpose flour                8.00 ea Cherry tomatoes

MMMMM--------------------EGG-VEGETABLE SALAD-------------------------
   0.50 c  Mayonnaise                       1.00 c  Frozen peas (thawed)
   1.00 ts Dijon mustard                    1.00 c  Celery, thinly sliced
   0.25 ts Ground cumin                     2.00 ea Green onions & tops, sliced
   1.00 c  Raw cauliflower, sliced          6.00 ea Hard-cooked eggs
   0.25 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Spanakopita
 Categories: Vegetarian, Vegetables, Pies
      Yield: 10 servings
 
   1.00 x  Salt (sea salt preferred)        0.50 lb Feta cheese
   1.00 ea Onion chopped                    0.50 c  Grated parmesan
   0.50 lb Fresh mushrooms sliced           0.25 c  Chopped fresh parsley
   1.00 x  Olive oil and butter             1.00 ts Organo
   1.00 ea Minced clove of garlic           0.25 ts Dried rosemary (optional)
   1.00 x  Fresh ground pepper (taste)      0.25 lb Butter (1 stick)
   6.00 ea Eggs                             1.00 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Bean Vegetable Medley
 Categories: Vegetarian, Main dish, Vegetables
      Yield: 4 servings
 
   3.00 tb Vegetable oil                    1.00 c  Quick cooking barley
   1.00 x  Large onion, diced               0.67 c  Chopped parsley
   2.00 x  Stalks celery, sliced            1.50 ts Salt
   1.00 x  Med. green pepper, *             1.00 ts Dried basil leaves
   2.00 x  Med. tomatoes, diced             0.25 ts Ground black pepper
   2.00 c  Red kidney beans, drained **     3.00 c  Boiling water
   1.00 pk Frozen baby lima beans,10 oz     2.00 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Baked Stuffed Peppers
 Categories: Vegetarian, Main dish
      Yield: 4 servings
 
   0.50 c  Long-grain brown rice            0.25 c  Minced parsley
   1.00 x  Salt                             2.00 ea Eggs, slightly beaten
   4.00 x  Large sweet peppers, *           0.25 ts Dried oregano leaves,crumble
   3.00 tb Butter or margarine              0.25 c  4 oz. chopped green chiles
   1.00 x  Medium onion, chopped            1.00 x  Black pepper
   0.50 c  Finely diced celery              0.50 c  Shred. sharp Cheddar cheese
   0.50 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Grilled Turkey Shish Kabob
 Categories: Chicken, Low-cal, Grill
      Yield: 4 servings
 
   1.25 lb Turkey Breast Tenderloins        8.00 ea Cherry Tomatoes
   0.33 c  Chili Sauce                      1.00 x  Zucchini medium (1/2" slices
   2.00 tb Lemon Juice                      0.50 x  Green Pepper (2" squares)
   1.00 tb Sugar                            2.00 ea Onions (cut into 1/4's)
   2.00 ea Bay Leaves                       2.00 tb Cooking Oil
   8.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Shrimp & Scallop Kabobs
 Categories: Fish, Main dish
      Yield: 6 servings
 
   1.00 lb Large Raw Shrimp                 2.00 tb Chopped Crystalized GingerOR
   1.00 lb Sea Scallops, Cut In Half        1.50 ts Ground Ginger
   0.50 c  Vegetable Oil                    1.00 ts Onion Powder
   0.25 c  Lemon Juice                     16.00 oz (1 cn) Pinapple Chunks
   0.25 c  Imported Soy Sauce If Avail.     2.00 ea Small Zucchini, Sliced
   2.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Zucchini Patties
 Categories: Vegetables, Low-cal
      Yield: 4 servings
 
   2.00 tb Butter or margarine              2.00 x  Eggs, lightly beaten
   3.00 tb Vegetable oil                    0.50 ts Salt
   3.50 c  Zucchini, coarsely grated        0.13 ts Pepper, black
   0.25 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Stuffed Zucchini #2
 Categories: Vegetables, Main dish, Low-cal
      Yield: 4 servings
 
   2.00 x  Zucchini, 6-7"long               0.13 ts Pepper, black
   1.00 c  Corn, whole-kernel, frozen       2.00 tb Green onions, chopped
   0.50 c  Cottage Cheese, small curd       0.25 c  Parmesan Cheese, grated
   0.13 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Stir-Fried Zucchini
 Categories: Vegetables
      Yield: 4 servings
 
   3.00 x  Zucchini, medium                 1.50 ts Salt
   1.00 tb Salad oil                        0.50 ts Sugar
   0.25 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Summer Vegetable Bowl
 Categories: Vegetables
      Yield: 8 servings
 
   4.00 ea Bacon slices                     1.00 tb Salt
  12.00 x  Onions, small white              2.00 ts Sugar
   1.00 x  Green pepper, small diced        0.25 ts Pepper, white
   2.00 c  Hot water                        6.00 ea Zucchini, small, 1" chunks
   1.00 lb Green beans                      2.00 x  Celery stalks, 1" slices
   6.00 ea Ears of corn, broken-1/3s        1.00 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Zucchini Bread
 Categories: Breads, Cakes, Desserts
      Yield: 2 servings
 
   3.00 ea Eggs                             2.00 ts Cinnamon
   1.00 c  Oil                              1.00 ts Salt
   2.00 c  Shreaded raw zucchini            2.00 ts Vanilla
   1.75 c  Sugar                            1.00 c  Chopped nuts
   0.25 ts Baking powder                    2.00 c  Flour
   2.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Gazpacho
 Categories: Soups, Vegetables, Appetizers
      Yield: 4 servings
 
   1.00 x  Zucchini                         3.00 x  Garlic, cloves
   1.00 x  Green pepper, small              0.50 ts Cumin
   1.00 x  Onion, small                     0.25 ts Chili powder
   1.00 x  Cucumber                         4.00 tb Olive oil
   1.00 x  Tomato, large                   12.00 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Zucchini And Tomato Salad
 Categories: Salads, Vegetables, Low-cal
      Yield: 4 servings
 
   4.00 x  Zucchini                         0.25 c  Italian dressing
   3.00 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Baked Zucchini Boats
 Categories: Vegetables, Main dish
      Yield: 8 servings
 
   4.00 x  Zucchini, medium                 0.50 lb Ground beef, lean
   1.00 c  Rice,long grain cooked           0.50 c  Bread crumbs
   1.00 x  Onion, yellow, chopped           2.00 c  Spaghetti sauce,canned *
   1.00 x  Garlic clove, chopped            3.00 tb Dill, fresh, chopped
   1.00 ea Egg, beaten                      2.00 tb Parsley, fresh, chopped
   2.00 tb Olive oil                        2.00 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Zucchini Fritatta
 Categories: Cheese, Vegetables, Main dish, Eggs
      Yield: 4 servings
 
   1.00 x  Zucchini                         2.00 tb Water
   2.00 tb Bread crumbs                     3.00 tb Parmesan or Romano cheese
   2.00 tb Milk                             1.00 tb Butter or oil
   0.50 ts Lemon peel, fresh, grated        0.25 ts Nutmeg
   6.00 ea Eggs                             1.00 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Zucchini Fritters
 Categories: Vegetables, Appetizers
      Yield: 8 servings
 
   5.00 tb Bisquick                         2.00 ea Eggs, beaten
   0.50 c  Parmesan cheese                  2.00 tb Butter
   0.25 ts Salt                             2.00 c  Zucchini, grated
   0.13 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Spicy Pineapple Zucchini Cake
 Categories: Cakes, Desserts
      Yield: 12 servings
 
   4.00 ea Eggs                             2.00 ts Baking soda
   1.00 c  Oil, salad                       1.00 ts Salt
   2.00 c  Sugar                            1.00 ts Baking powder
   2.00 ts Vanilla                          1.50 ts Cinnamon
   2.00 c  Zucchini, grated                 0.75 ts Ground nutmeg
   8.00 oz Pineapple, crushed, drained      1.00 c  Walnuts
   3.00 c  Flour                            1.00 c  Currents or raisins

MMMMM-------------------CREAM CHEESE FROSTING------------------------
   3.00 oz Cream cheese                     0.25 ts Lemon flavoring
   0.50 ts Almond flavoring                 8.00 oz Powdered sugar
   4.00 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Vegetable Soup
 Categories: Soups, Ethnic, Desserts
      Yield: 8 servings
 
   8.00 c  Chicken broth (see recipe)       1.00 ea Potato, peeled, chopped
   0.33 c  Olive oil                        2.00 ea Zucchini, finely chopped
   0.25 c  Chopped parsley                  1.00 ea Large tomato, chopped
   4.00 ea Garlic cloves                    0.25 lb Mushrooms, finely chopped
   0.25 lb Pancetta or unsmoked bacon       0.25 lb String beans finely chopped
   3.00 c  Shredded cabbage                 4.00 ea Pieces prosciutto rind
   1.00 ea Medium onion, finely chopped     1.00 x  Salt, to taste
   2.00 ea Carrots, finely chopped          1.00 x  Pepper, to taste
   1.00 ea Celery stalk, finely chopped     0.50 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chunky Beef Fritters
 Categories: Beef, Roast, Meats
      Yield: 5 servings
 
   2.00 lb Cooked Unseasoned RoastBeef*     1.50 c  Self-Rising Flour
   6.00 tb Milk                             4.00 ts Salt
   1.00 tb Unbleached All-purpose Flour     0.25 ts Pepper
   3.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Barbecued Beef Roll
 Categories: Steak, Beef, Meats
      Yield: 6 servings
 
   1.00 ea Full Cut Round Steak *           0.75 c  Shredded Cheddar Cheese
   0.75 c  Catsup                           0.25 c  Whole Kernal Corn
   0.33 c  Chil Sauce                       0.25 c  Chopped Green Pepper
   0.25 c  Brown Sugar                      0.25 c  Chopped Pitted Ripe Olives
   0.25 c  Wine Vinegar                     0.50 c  Unbleached All-purpose Flour
   2.00 tb Steak Sauce                      3.00 tb Cooking Oil
   0.50 ts Cumin                            0.25 c  Water
   0.50 ts Chili Powder                     0.25 c  Shredded Cheddar Cheese
   1.00 ts Meat Tenderizer                  2.00 tb Sliced Pitted Ripe Olives
   0.50 ts Salt                             3.00 ea Tomato Roses
   0.50 ts Pepper                           1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Dutch Spiced Beef
 Categories: Steak, Beef, Meats
      Yield: 4 servings
 
   2.00 lb Beef Round Steak *               1.50 tb Vinegar
   0.50 ts Salt                             1.00 ts Prepared Mustard
   0.13 ts Pepper                           1.00 ea Bay Leaf
   6.00 tb Butter                           2.00 ea Whole Cloves
   1.00 ea Large Spanish Onion **           4.00 ea Canned Spiced Onions
   1.00 tb Water                           12.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Deli Brisket Bake
 Categories: Brisket, Beef, Meats
      Yield: 4 servings
 
   2.50 lb Beef Brisket                    27.00 oz (1 cn) Sauerkraut
   0.50 c  Prepared Mustard                 0.25 lb Grated Swiss Cheese
   0.25 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Golden Harvest Beef
 Categories: Brisket, Beef, Meats
      Yield: 6 servings
 
   2.50 lb Beef Brisket                     6.00 ea Carrots, Pared and Slivered
   2.00 tb Cooking Fat                      2.00 ea Med. Tart Apples, Sliced
   2.00 ea Small Onions *                   3.00 ea Lg. White Potatoes **
   1.00 c  Brown Sugar, Packed              0.50 c  Sugar
   0.25 ts Salt                             0.25 c  Catsup
   0.25 ts Pepper                           1.00 tb Cornstarch
   1.00 qt Boiling Water                    0.50 tb Dry Mustard
  29.00 oz (1 cn) Yams, Drained            11.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Beef With Hot Sauce
 Categories: Roast, Beef, Meats, Sauces
      Yield: 8 servings
 
   3.00 lb Beef Chuck Roast                 2.00 tb Vinegar
   0.50 c  Chopped onion                    2.00 ea Cloves Garlic, Minced
   0.50 c  Chopped Celery                   1.00 ea Bay Leaf
   0.50 c  Chopped Green Pepper             1.00 ts Salt
   1.00 x  Water                            1.00 ts Dry Mustard
   1.50 c  Catsup                           1.00 ts Chili Powder
   3.00 tb Hot Taco Sauce                   8.00 ea Hamburger Buns
   2.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Apple Juice Roast
 Categories: Roast, Beef, Meats
      Yield: 6 servings
 
   4.00 lb Boneless Beef Chuck Roast        0.25 ts Pepper
   2.00 ea Med. Onions, Sliced              0.25 ts Thyme Leaves
   2.00 tb Butter or Shortening             0.25 ts Prepared Mustard
   1.00 c  Apple Juice                      0.13 ts Basil Leaves
   1.00 tb Catsup                           3.00 ea Large Sweet Potatoes *
   1.00 ts Salt                             1.00 x  Lemon Juice

MMMMM-------------------------GARNISHES------------------------------
   1.00 x  Chopped Parsley OR               1.00 x  Gravy
   1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Beef Baked In A Barrel
 Categories: Beef, Meats, Fruits
      Yield: 6 servings
 
   2.00 lb Ground Beef Chuck                0.50 c  Coffee Brandy
   2.00 ea Large Pineapples                 1.00 c  Diced Fresh Pineapple
   2.00 ea Med Onions, Chopped              1.00 c  Canned Mandarine Orange Segs
   3.00 ea Cloves Garlic, Minced            0.25 c  Madarine Liqueur
   2.00 tb Cooking Fat or Oil              18.00 ea Fresh Mushrooms
   1.00 ts Salt                             3.00 tb Butter
   1.00 ts Ground Ginger                   18.00 ea Strips Of Pimiento
   0.50 ts Seasoned Salt                    3.00 c  Cooked Rice
   0.25 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Stuffed Mexican Meatloaf
 Categories: Hamburger, Beef, Meats
      Yield: 8 servings
 
   2.00 lb Ground Beef Chuck                1.50 ea Slices White Bread **
   8.00 oz (1 cn) Tomato Sauce              1.00 ea Large Egg, Slightly Beaten
   0.50 c  Taco Seasoning Mix *  PLUS       2.00 c  Shredded Cheddar Cheese
   2.00 tb Taco Seasoning Mix *             0.50 c  Sour Cream
   0.33 c  Chopped Green Pepper             1.00 x  Cheddar Cheese Slices
   0.33 c  Finely Chopped Onion          

MMMMM-------------------------GARNISHES------------------------------
   1.00 x  Avocado Slices                   1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Saucy Beef Taco Pizza
 Categories: Beef, Meats
      Yield: 4 servings
 
   2.00 lb Ground Beef Round                1.00 c  Shredded Monterey JackCheese
   1.00 ea Med. Onion, Chopped              0.50 c  Shredded Cheddar Cheese
  16.00 oz Taco Sauce, Mild or Hot          1.00 x  Sliced Olives (Optional)
   4.00 oz (1 cn) Mild Green Chilies *      1.00 x  Sliced Mushrooms (Optional)
   0.50 c  Sliced Ripe Olives               1.00 c  Shredded Lettuce
   8.00 oz (1 cn) Refrigerated Rolls **     1.00 ea Med. Avocado ***
   1.50 c  Crushed Corn Chips               1.00 ea Med Tomato, Diced
   1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Beef Pita, Greek Style
 Categories: Beef, Meats
      Yield: 12 servings
 
   2.00 lb Ground Beef                      8.00 oz (1 cn) Tomato Sauce
   1.00 ea Med. Onion, Chopped              0.33 c  Burgundy Or Rose Wine
   4.00 ea Small Cloves Garlic, Minced      1.00 ea Large Egg
   0.50 lb Fresh Mushrooms, Sliced          8.00 oz (1 pk) Cream Cheese,Softened
   1.00 ea Bay Leaf                         1.00 c  Creamed Cottage Cheese
   1.25 ts Salt                             0.50 c  Crumbled Feta Cheese
   0.50 ts Chil Powder                      0.50 c  Unsalted Butter, Melted *
   0.50 ts Cumin Powder                     8.00 oz (1/2 Pk) Phyllo Leaves **
   0.25 ts Cinnamon                         0.25 c  Dry Bread Crumbs

MMMMM-------------------------GARNISHES------------------------------
   1.00 x  Parlsey Sprigs                   1.00 x  Fresh Fruit Kabobs (opt.)
  12.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: English Sweet And Sour Ribs
 Categories: Ribs, Beef, Meats
      Yield: 5 servings
 
   3.00 lb Chuck Short Ribs *               1.50 c  Hot Water
   0.75 c  Unbleached All-purpose Flour     8.00 ea Heaping T Dark Brown Sugar
   2.00 ts Seasoned Salt                    0.33 c  Catsup
   1.00 ts Pepper                           0.25 c  Red Wine Vinegar
   0.50 c  Cooking Oil                      2.00 ea Cloves Garlic, Minced
   2.00 c  Sliced Onion                     2.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Hamburger Soup
 Categories: Hamburger, Soups, Beef, Desserts
      Yield: 8 servings
 
   1.50 lb Lean Ground Beef                 1.00 c  Cabbage, Sliced
   1.00 ea Med. Onion, Chopped              6.00 oz (1 cn) Tomato Paste
   1.00 c  Carrots, Sliced                  2.00 ts Worcestershire sauce
   1.00 c  Celery, Sliced                   3.00 c  Beef Bouillon, or Stock
 
  In skillet, brown hamburger and 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Burgoo
 Categories: Stews, Beef, Main dish
      Yield: 20 servings
 
   3.00 lb Ready to Cook BroilerChicken     1.00 c  Chopped Green Pepper
   2.00 lb Beef Shank Cross-cuts            2.00 tb Packed Dark Brown Sugar
  12.00 c  Water                            0.25 ts Crushed Dried Red Pepper
   1.00 tb Salt                             4.00 ea Whole Cloves
   0.25 ts Pepper                           1.00 ea Clove Garlic, Minced
   6.00 ea Slices Bacon                     1.00 ea Bay Leaf
  56.00 oz (2 cns) Tomatoes                 4.00 ea Ears Of Fresh Corn
   1.00 c  Cubed Peeled Potatoes           32.00 oz (2 cns) Butter Beans
   2.00 c  Coarsely Chopped Carrots        10.00 oz Frozen Cut Okra
   1.00 c  Chopped Onion                    0.67 c  Unbleached All-purpose Flour
   1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Breakfast Casserole (Pensylvannia Dutch "Cowboy")
 Categories: Breakfast, Casserole, Beef, Eggs
      Yield: 6 servings
 
   6.00 ea Large Eggs                       2.00 ea Slices White Bread, Cubed
   2.00 c  Milk                             1.00 lb Sausage Browned
   1.00 ts Salt                             1.00 c  Sharp/mild Cheddar Shreds *
   1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Basque Shepherd's Pie
 Categories: Eggs, Breakfast, Vegetables
      Yield: 4 servings
 
   4.00 ea Slices Bacon                     0.75 ts Salt
   3.00 ea Med. Potatoes                    0.13 ts Dried Thyme, Crushed
   2.00 ts Sliced Green Onions/tops         1.00 x  Dash Pepper
   1.00 tb Snipped Parsley                  4.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Kraut Burgers (Bierochen)
 Categories: Hamburger, Beef, Vegetables
      Yield: 4 servings
 
   1.00 lb Lean Ground Beef                 2.00 ea Loaves Frozen Bread Dough*
   1.00 ea Large Onion, Finely Chopped      1.00 ea Sm. Head Of Cabbage Shredded
   3.00 tb Shortening                       1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Pizzaburgers
 Categories: Hamburger, Meats, Main dish, Microwave
      Yield: 4 servings
 
   2.00 lb Hamburger                        1.00 lb Cubed Mozzerlla Cheese
  12.00 oz (2 cn) Toamto Sauce              1.00 x  Salt, Pepper, and Oregano
   6.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Dutch Oven Pot Roast
 Categories: Pot roast, Meats, Beef
      Yield: 6 servings
 
   5.00 lb Round Boan Pot Roast             8.00 ea Carrots, Pared *
   2.00 ts Salt                             6.00 ea Large Potatoes **
   2.00 tb Shortening                       2.00 ea Onions, sliced
   0.50 c  Barbecue Sauce (Your Choice)     8.00 oz Fresh Okra ***
   0.50 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Devil's Steak
 Categories: Steak, Meats, Main dish
      Yield: 8 servings
 
   3.00 lb Round Steak,  1/2 " Thick        2.00 tb Cooking Oil Or As Needed
   2.00 tb Dry Mustard                     10.00 oz (1 cn) Mushroom Stems&Pieces
   0.50 ts Salt Or To Taste                 1.00 tb Worcestershire Sauce
   0.25 ts Pepper                           0.50 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Ranch Style Chicken Fried Steak And Gravy
 Categories: Steak, Meats, Beef
      Yield: 8 servings
 
MMMMM---------------------------STEAK--------------------------------
   4.00 lb Round Steak 1/2-inch Thick       1.00 x  Salt & Pepper
   1.00 c  Milk                             1.00 x  Milk
   1.00 c  Unbleached Flour              

MMMMM---------------------------GRAVY--------------------------------
   4.00 tb Fat                              1.00 qt Milk
   4.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Baked Steak And Lima Beans
 Categories: Steak, Vegetables, Main dish
      Yield: 8 servings
 
   1.00 lb Dry Lima Beans                   1.00 tb Packed Brown Sugar
   6.00 c  Water                            0.50 ts Salt, Or To Taste
   4.00 ea Slices Bacon                     1.00 ts Dry Mustard
   2.00 lb Round Steak (cutin 1"strips)     0.50 ts Black Pepper
  18.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: ZR Frijoles (Mexican Beans)
 Categories: Vegetables, Main dish
      Yield: 4 servings
 
   2.00 c  Dry Pinto Beans                  1.00 ea Clove Garlic
   1.00 x  Water To More Than Cover         1.00 tb Red Chili Powder
   0.50 lb Meat *                           0.25 ts Ground Cumin
   1.00 ea Large Onion Chopped              0.50 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Fried Apples
 Categories: Fruits, Main dish
      Yield: 6 servings
 
   6.00 ea Lg Unpared, Cored, Red Apple     1.00 c  Sugar
   3.00 tb Butter                           1.00 tb Lemon Juice
   0.50 c  Cooking Wine                     1.00 ea 6" Cinnamon Stick
   0.50 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Tamale Pie
 Categories: Ethnic, Casserole, Hamburger
      Yield: 8 servings
 
   2.00 lb Ground Beef                      0.50 ts Salt
  12.00 oz Tomatoes                         0.50 ts Pepper
   1.00 ea Med. Onion, Chopped              0.50 ts Oregano
   1.00 ea Clove Garlic, Chopped            3.50 oz (1/2 7oz can) Green Chilies

MMMMM--------------------------TOPPING-------------------------------
   1.00 c  Grated Mild Cheese               2.00 tb Oil
   0.50 c  Cornmeal                         2.00 ts Sugar (Optional)
   0.50 c  Unbleached Flour                 0.50 c  Milk
   1.00 ts Baking powder                    1.00 x  Other Half Green Chilies
   1.00 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).
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Carne Gisada Con Papas (Meat & Potatoes)
 Categories: Ethnic, Beef, Vegetables
      Yield: 4 servings
 
   3.00 lb Round Steak, 1/2" Thick          0.50 ts Ground Pepper
   2.00 lb Potatoes                         0.50 ts Ground Cumin
   8.00 oz Tomato Sauce                     1.00 ea Large Clove Garlic, Smashed
   1.50 ts Salt                             1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Apple Cake With Icing
 Categories: Cakes, Desserts
      Yield: 6 servings
 
MMMMM----------------------------CAKE---------------------------------
   3.00 ea Large Eggs                       1.00 ts Salt
   1.50 c  Oil                              2.00 ts Vanilla
   2.00 c  Sugar                            1.00 c  Pecans
   3.00 c  Flour                            3.00 c  Cored, Peeled, Diced Apples
   1.00 ts Soda                          

MMMMM---------------------------ICING--------------------------------
   4.00 oz (1 cube) Margarine               0.25 c  Milk
   1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: No Tenemos Rancho Applesauce Cake
 Categories: Cakes, Desserts
      Yield: 6 servings
 
   2.00 c  Unbleached Flour                 1.00 ts Baking Powder
   1.00 c  Sugar                            0.50 ts Salt
   1.00 tb Corn Starch                      1.00 c  Nuts
   1.00 tb Cocoa                            1.00 c  Raisins
   0.50 ts Cinnamon                         0.50 c  Oil
   0.50 ts Nutmeg                           1.00 ts Vanilla
   0.50 ts Cloves                           3.00 c  HOT Applesauce
   2.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Blackberry Jam Cake
 Categories: Cakes, Desserts
      Yield: 6 servings
 
   0.50 c  Sugar                            0.25 ts Ground Cloves
   0.25 c  Butter or Margarine              0.25 ts Ground Nutmeg
   2.00 ea Large Eggs                       0.33 c  Butter/Sour Milk
   1.00 c  Unbleached All-purpose Flour     0.50 c  Seedless Blackberry Jam
   1.00 ts Ground Cinnamon                  0.25 c  Chopped Walnuts
   0.50 ts Baking Soda                   

MMMMM------------------------CARMEL ICING-----------------------------
   2.00 tb Butter or Margarine              3.00 tb Milk
   0.50 c  Packed Brown Sugar               1.75 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Peach Cream Pie
 Categories: Pies, Desserts, Fruits
      Yield: 6 servings
 
   3.00 ea Med. Fresh Peaches *             3.00 c  Half & Half or Coffee Cream
   3.00 tb (level) Unbleached Flour         0.50 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Sausage Balls
 Categories: Appetizers
      Yield: 10 servings
 
   1.00 lb Bulk Sausage (Hot Or Mild)       3.00 c  Bisquick
   2.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Cheese Diablo Wafers (HOT)
 Categories: Appetizers
      Yield: 10 servings
 
   1.00 c  Unbleached Flour                 0.50 c  Softened Butter Or Margarine
   0.50 lb Sharp Cheddar Cheese, Grated     1.00 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:
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Hot Chocolate Mix
 Categories: Beverages
      Yield: 10 servings
 
   2.00 lb (1 pk) Nestles Quick            14.00 qt (1 box) Powdered Milk
  16.00 oz (1 Jar) Coffeemate               2.00 lb Powdered Sugar
 
  Mix ingredients together and mix well.  Use 1/3 Cup of mixture per
  cup of boiling water.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Punch
 Categories: Beverages
      Yield: 10 servings
 
   2.00 ea Bottles White Grape Juice       56.00 oz (2 Bottles) 7-Up
   1.00 ea Bottle Club Soda               
 
  Mix ingredients.  Serve well chilled.  Tastes like champagne!!
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Basting Sauce For Roast (For Company)
 Categories: Sauces, Meats
      Yield: 12 servings
 
  12.00 lb Chuck Or Arm Roast               2.00 ts Salt
   2.00 ts Dry Mustard                      1.00 ts Pepper
   0.50 ts Garlic salt                      2.00 tb Mayonnaise
   2.00 ts Onion Salt                       2.00 tb Vinegar
   2.00 ts Celery Salt                      2.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Brandy Sauce
 Categories: Sauces
      Yield: 4 servings
 
   1.00 c  Water                            1.00 ts Nutmeg
   2.00 tb Corn Starch                      0.25 c  Brandy
   2.00 tb Butter                           1.00 ts Real Vanilla
   0.50 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Killer Salza (HOT,HOT,HOT)
 Categories: Sauces
      Yield: 4 servings
 
   2.00 pk Dried Chile Pequins *            2.00 ea Cloves Garlic (3 If Wanted)
   1.00 ts Cumin (Crushed)                  1.00 ts Oregano
   0.50 ts Salt (Optional)                  1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Layered Mexican Dip
 Categories: Sauces, Appetizers
      Yield: 10 servings
 
  16.00 oz (1 cn) Refried Beans             1.00 c  Sour Cream
   1.00 c  Yogurt                           1.00 x  Grated Cheddar Cheese
   0.50 pk Taco Seasoning                   1.00 x  Finely Chopped Tomatoes
   3.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Spinach Dip
 Categories: Sauces, Appetizers
      Yield: 10 servings
 
   1.00 c  Mayonnaise                       1.00 c  Sour Cream
   1.00 cn Water Chestnuts, Chopped         1.00 pk Dry Vegetable Soup Mix
   3.00 ea Green Onions, Finely Chopped     1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Grandmother Merrill's Chili Sauce
 Categories: Sauces
      Yield: 4 servings
 
   1.00 ea Large Onion                     15.00 oz (1 Cn) Tomatoes
   0.50 c  Sugar                            0.50 c  Vinegar
   0.50 ts Salt                             1.00 ts Allspice
   1.00 ts Cinnamon                         2.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: LD's Homade Mayonnaise
 Categories: Sauces
      Yield: 4 servings
 
   2.00 ea Large Eggs                       1.00 tb Seasoning Salt
   1.00 ts Dry Mustard                      1.50 c  Vegetable Oil
   4.00 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Jalepeno Cheese Dip - Texas Style
 Categories: Sauces
      Yield: 10 servings
 
   1.00 pt Mayonnaise                       5.00 ea GreenPickledJalapeno Peppers
   1.00 lb Processed Cheese (Velveeta)      1.00 x  Chips or Dippers
   1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Lone Star Steak Sauce
 Categories: Sauces
      Yield: 4 servings
 
   0.50 c  Butter                           0.50 c  Lemon Juice
   2.00 tb Worcestershire Sauce             1.00 ea Sm. Clove Garlic, Minced
   0.75 ts Black Pepper                     0.50 ts Dry Mustard
   2.00 ea Drops Tabasco                    1.00 x  Salt To Taste
 
  Combine all ingredients, heat until butter melts.  Broiler juices may
  be added.  Serve with Steak Salt.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: All Purpose Barbecue Sauce
 Categories: Sauces
      Yield: 4 servings
 
   0.25 c  Salad Oil                        1.00 ts Garlic Powder
   2.00 tb Soy Sauce                        1.00 x  Freshly Ground Pepper
   0.25 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Barbecue Sauce
 Categories: Sauces
      Yield: 4 servings
 
   0.75 c  Chopped Onion                    0.50 c  Salad Oil
   0.75 c  Tomato Catsup                    0.75 c  Water
   0.33 c  Lemon Juice                      3.00 tb Sugar
   3.00 tb Worcestershire Sauce             2.00 tb Prepared Mustard
   2.00 ts Salt                             0.50 ts Pepper
 
  Cook onion until soft in oil.  Add remaining ingredients.  Simmer 15
  minutes.  Good for steak, chicken or other barbecue favorites.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Barbecue Ribs
 Categories: Meats, Sauces
      Yield: 4 servings
 
   4.00 lb Spareribs Cut To Serve           0.50 c  Chili Sauce
   1.00 c  Brown Sugar, Firmly Packed       0.25 c  Dark Rum
   0.25 c  Catsup                           0.25 c  Worcestershire Sauce
   0.25 c  Soy Sauce                        2.00 ea Cloves Garlic, Crushed
   1.00 ts Dry Mustard                      1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Round-Up Beef (For A Crowd)
 Categories: Meats, Sauces
      Yield: 20 servings
 
  10.00 lb Round, Cut Into Strips           1.25 c  Brown Sugar, Firmly Packed
   1.00 c  Unbleached Flour                 1.25 c  Red Wine Vinegar
   1.00 x  Oil To Brown Meat                5.00 tb Worcestershire Sauce
   5.00 c  Water                            5.00 ea Med Onions, Chopped
   3.00 c  Catsup                           1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Vinegar Pie
 Categories: Pies, Desserts
      Yield: 6 servings
 
   1.00 c  Sugar                            5.00 tb Vinegar
   2.00 tb Unbleached Flour                 2.50 tb Butter
   1.00 c  Cold Water                       4.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Ranch Round Steak
 Categories: Meats, Main dish
      Yield: 8 servings
 
   3.00 lb Beef Round Steak *               0.13 ts Pepper
   0.25 c  Flour                            0.25 c  Shortening
   2.00 ts Dry Mustard                      0.50 c  Water
   1.50 ts Salt                             1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Wacky Cake
 Categories: Desserts, Cakes
      Yield: 4 servings
 
   1.50 c  Unbleached All-Purpose Flour     1.00 ts Vanilla
   1.00 c  Sugar                            1.00 ts Vinegar
   3.00 tb Cocoa                            5.00 tb Vegetable Oil
   1.00 ts Baking Soda                      1.00 c  Cold Water
   0.50 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Poor Man's Cake
 Categories: Desserts, Cakes
      Yield: 4 servings
 
   1.00 c  Sugar                            0.25 ts Cloves
   2.00 c  Raisins                          1.00 x  Pinch Of Salt
   1.00 c  Lard *                           1.00 ts Cinnamon (Or To Taste)
   0.25 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Fruit Cocktail Cake
 Categories: Cakes, Desserts
      Yield: 8 servings
 
   2.00 c  Unbleached Flour                 2.00 ts Baking Soda
   1.50 c  Sugar                            2.00 ea Large Eggs
   2.00 c  Fruit Cocktail                   1.00 x  Pinch Salt
 
  Mixall ingredients in a 9 x 13-inch pan.  Mix by hand.  Bake at 350
  degrees F. for about 40 minutes.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Fruit Coctail Cake Icing
 Categories: Desserts, Cakes
      Yield: 8 servings
 
   1.50 c  Sugar                            0.50 c  Coconut
   6.00 oz (1 1/2 sticks) Margraine         1.00 c  Undiluted Evaporated Milk
   0.50 c  Pecans                         
 
  Cook sugar, oleo, and milk until thick.  Remove from heat and add
  pecans and coconut.  Pour over hot cake.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Lemon Raspberry Muffins
 Categories: Muffins, Breads, Desserts
      Yield: 4 servings
 
   2.00 c  Unbleached Flour                 0.50 c  Vegetable Oil.
   1.00 c  Sugar                            1.00 ts Lemon Extract
   3.00 ts Baking Powder                    2.00 ea Large Eggs
   0.50 ts Salt                             1.00 c  Fresh/Frozen Raspberries *
   1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Sourdough Applesauce Cake
 Categories: Cakes, Desserts
      Yield: 4 servings
 
   1.00 c  Active Starter                   0.50 ts Allspice
   0.25 c  Dry Skim Milk                    0.50 ts Cloves
   1.00 c  Unbleached Flour                 2.00 ts Baking Soda
   1.00 c  Applesauce (Homemade IfPos.)     0.50 c  White Sugar
   0.50 ts Salt                             0.50 c  Brown Sugar
   1.00 ts Cinnamon                         0.50 c  Butter or Margarine
   0.50 ts Nutmeg                           1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Mendenhall Sourdough Gingerbread
 Categories: Desserts
      Yield: 4 servings
 
   1.00 c  Active Sourdough Starter         1.00 ea Large Egg
   0.50 c  Hot Water                        1.50 c  Unbleached Flour
   0.50 c  Molasses                         1.00 ts Ginger
   0.50 ts Salt                             1.00 ts Cinnamon
   1.00 ts Baking Soda                      0.50 c  Shortening
   0.50 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Roasted Garlic
 Categories: Garlic, Appetizers
      Yield: 1 servings
 
   1.00 x  Whole Heads Of Garlic            1.00 x  Softened Sweet Butter
   1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Barbecued Garlic
 Categories: Garlic, Appetizers
      Yield: 8 servings
 
   8.00 ea Heads Garlic                     1.00 x  Springs of Fresh Rosemary *
   4.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Garlic Coeurs A La Creme
 Categories: Garlic, Appetizers
      Yield: 8 servings
 
   1.00 lb Low-fat Cottage Cheese           1.00 ea Purree **
   1.00 lb Cheese *                         2.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Hummus
 Categories: Garlic, Appetizers
      Yield: 4 servings
 
  31.00 oz (2 cns) Chick Peas               0.33 c  Lemon Juice or To Taste
   1.00 x  Liquid *                         3.00 ea Large Cloves Garlic(or More)
   6.00 tb Tahini **                        1.00 x  Salt & Fresh Ground Pepper

MMMMM-------------------------GARINISHES------------------------------
   1.00 x  Olive Oil                        1.00 x  Fresh Chopped Parsley
   1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Tzatziki
 Categories: Garlic, Vegetables, Appetizers
      Yield: 2 servings
 
   2.00 c  Plain Yogurt                     1.50 tb White Wine Vinegar
   2.00 ea Large Cucumbers                  1.00 tb Olive Oil
   1.00 x  Salt To Taste                    1.00 x  Fresh Ground Pepper(2 Taste)
   2.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Tzatziki Sauce
 Categories: Garlic, Appetizers
      Yield: 2 servings
 
   1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Spicy Marinated Shrimp And Garlic
 Categories: Garlic, Main dish
      Yield: 6 servings
 
   1.00 c  Olive Oil                        1.00 x  Salt (To Taste)
   1.00 x  Juice Of 1 Lemon                 1.00 x  Fresh Ground Pepper(2 Taste)
   0.50 ts Paprika                          1.00 x  Dashes Worcestershire Sauce
   1.00 ea Bay Leaf                        30.00 ea Cloves Garlic *
   1.00 ts Crushed Rosemary Leaves          1.50 lb Shrimp (About 20 /lb)
   0.25 ts Cayenne Pepper                   1.00 x  Fresh parsley, Chopped
   1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken And Sausage In Tomato Sauce
 Categories: Garlic, Sauces, Chicken
      Yield: 8 servings
 
   0.25 c  Olive Oil                       56.00 oz (2 cns) Tomatoes
   4.00 ea Lg Cloves Garlic,Coarse Chop     6.00 oz (1 can) Tomato Paste
   2.50 lb Sweet Ital. Sausage Links        1.00 x  Salt And Pepper To Taste
   1.50 lb Hot Ital. Sausage Links          0.50 tb Dried Basil
   4.00 ea Chicken Legs                     0.50 c  Dry Red Wine
   4.00 ea Chicken Thighs                   1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Braised With 40 Cloves Of Garlic
 Categories: Garlic, Chicken, Main dish
      Yield: 6 servings
 
  40.00 ea Cloves Garlic *                  0.50 ts Allspice
   6.00 ea Chicken Legs/Thighs **           0.25 ts Cinnamon
   2.00 ea Med Onions, Coarsely Chopped     1.00 x  Salt & Pepper To Taste
   2.00 tb Olive Oil                        0.25 c  Cognac
   1.00 c  Fresh Parsley, Chopped           0.33 c  Dry White Vermouth
   1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Stefado Of Beef And Garlic
 Categories: Garlic, Meats, Main dish
      Yield: 6 servings
 
   3.00 lb Stew Meat Trimmed 1" cubes       0.50 ts Sugar
   6.00 oz (1 cn) Tomato Paste              0.50 c  Dry White Wine
   0.50 c  Fresh Parsley, Chopped           0.25 c  Dry Red Wine Vinegar
   1.00 x  Salt & Pepper To Taste           1.00 lb Pearl Onions *
   1.00 ea Bay Leaf                        30.00 ea Cloves Garlic *
   1.00 ts Dried Oregano, Crumbled          0.50 lb Feta Cheese, Crumbled
   1.00 ts Cinnamon                         1.00 c  Walnuts, Coarsely Chopped
   1.00 ts Ground Cumin                     0.50 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Cowboy's Brisket
 Categories: Garlic, Main dish, Meats
      Yield: 4 servings
 
   4.00 lb First Cut Brisket Of Beef        1.50 tb Bacon Fat
   3.00 ea Cloves Garlic, Slivered          1.00 c  Strong Black Coffee
   3.00 ea Cloves Gralic, Crushed           1.00 x  Salt & Pepper, To Taste
   4.00 ea Large Onions, Thinly Sliced      0.50 c  Water
   1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Flank Steak With Garlic Wine Sauce
 Categories: Garlic, Meats, Main dish
      Yield: 4 servings
 
   1.50 lb Flank Steak (1 piece)            2.00 tb Thinly Slice Scallions
   1.00 x  Salt & Pepper, To Taste          1.00 c  Dry Red Wine
   2.00 tb Unsalted Butter                  1.00 x  Garlic Puree(1 head Roasted)
   2.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Gratin Of Potatoes And Cheese
 Categories: Garlic, Vegetables
      Yield: 8 servings
 
   2.00 ea Lg. Cloves Garlic *              2.00 c  Grated Gruyere Cheese
   4.00 ea Lg. Idaho Potatoes **            2.00 pt Whipping Cream
   1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Garlic Wine Rice Pilaf
 Categories: Garlic, Vegetables
      Yield: 4 servings
 
   1.00 x  Rind Of 1 Lemon                  1.00 c  Regular Rice (Not Instant)
   8.00 ea Cloves Garlic, Peeled            1.25 c  Chicken Stock
   0.50 c  Parsley                          0.75 c  Dry Vermouth
   6.00 tb Unsalted Butter                  1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Rice With Garlic And Pine Nuts
 Categories: Garlic, Vegetables
      Yield: 6 servings
 
   4.00 tb Unsalted Butter                  0.75 c  Pine Nuts
   1.00 x  Garlic Puree(1 Roasted Head)     1.00 x  Salt & Pepper To Taste
   4.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Venezuelan Peppers With Shrimp
 Categories: Fish, Garlic, Main dish
      Yield: 10 servings
 
   3.00 lb Shrimp (16-20/lb)                1.00 ea Chili Pepper Seeded/Minced
   3.00 c  Spanish Olive Oil                1.00 ea Loaf French Bread 1" Slices
   4.00 ea Large Red Bell Peppers *         1.00 x  Feta Cheese (optional)
   8.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Ginger, Garlic, Shrimp, China Royal
 Categories: Garlic, Fish, Main dish
      Yield: 4 servings
 
  16.00 ea Jumbo Shrimp, With Shell         3.00 ea Cloves Garlic Peeled/Crushed
   0.25 c  Vegetable Oil                    2.00 ea Green Onions/Scallions **
   1.00 ea Piece Ginger *                   1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Dillybeans
 Categories: Beans, Pickles, Vegetables
      Yield: 10 servings
 
   2.00 lb Tender Green Beans *             2.00 ea Bay Leaves
   2.00 c  Water                            2.00 ea Small Onions **
   2.00 c  White Distilled Vinegar          8.00 ea Red Hot Peppers
   1.50 ts Pickling Salt/To Taste           8.00 ea Cloves Garlic, Peeled
   0.33 c  Sugar                            8.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Cocktail Okra
 Categories: Okra, Pickles, Vegetables
      Yield: 5 servings
 
   2.00 lb Fresh Tender Okra Pods           0.50 c  Water
   5.00 ea Hot Red/Green Peppers            6.00 tb Pickling Salt
   5.00 ea Cloves Garlic, Peeled            1.00 tb Celery Seed
   1.00 qt Distilled Vinegar                1.00 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Dilled Green Tomatoes Or Cherry Tomatoes
 Categories: Tomatoes, Vegetables
      Yield: 1 servings
 
   1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Sweet Pickled Cherry Tomatoes
 Categories: Tomatoes, Pickles, Vegetables
      Yield: 6 servings
 
   4.00 lb Firm Cherry Tomatoes             1.00 ea Fresh Ginger Root, Grated
   3.50 lb Sugar                            2.00 ea Lemon *
   4.00 c  Water                            1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Crisp Bread And Butter Pickles
 Categories: Pickles, Cucumbers, Vegetables
      Yield: 8 servings
 
   4.00 qt Thinly Sliced Cucumbers          1.50 ts Tumeric
   8.00 ea Med. White Onions *              1.00 ts Celery Seed
   0.50 c  Pickling Salt                    2.00 tb Mustard Seed
   5.00 c  Sugar                            5.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Ice-Water Pickles
 Categories: Pickles, Cucumbers, Vegetables
      Yield: 5 servings
 
   3.00 lb 4-inch Cucumbers                 1.00 qt Cider Vinegar
   5.00 ea Med. Onions                      1.00 c  Sugar
   1.00 tb Mustard Seed                     2.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Curry Pickles
 Categories: Pickles, Cucumbers, Vegetables
      Yield: 3 servings
 
  24.00 ea Med Cucumbers, Sliced Thin       2.50 c  Vinegar
   0.50 c  Pickling Salt                    0.25 c  Prepared Mustard
   2.00 qt Water                            1.00 tb Celery Seeds
   1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Pickled Cauliflower
 Categories: Pickles, Vegetables
      Yield: 4 servings
 
   2.00 ea Large Heads Cauliflower          3.00 c  White Vinegar
   2.00 c  Pearl Onions *                   2.00 tb White Mustard Seeds
   1.00 c  Pickling Salt                    1.00 tb Celery Seeds
   1.00 c  Sugar                            1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Pickled Onions
 Categories: Pickles, Vegetables
      Yield: 6 servings
 
   1.00 ea Gallon Pickling Onions           2.00 tb Horseradish OR
   1.00 c  Pickling Salt                    2.00 tb Peppercorns
   1.00 c  Sugar Or To Taste (2 C Max)      1.00 x  Hot Red Peppers
   5.00 c  White Vinegar                    1.00 x  Bay Leaves
   3.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Favorite Mustard Pickles
 Categories: Pickles, Cucumbers, Vegetables
      Yield: 6 servings
 
  12.00 ea Med. Sized Cucumbers             8.00 c  Sugar
   6.00 ea Med. Sized Onions                8.00 c  Cider Vinegar
   6.00 ea Red Peppers, Seeded              1.50 c  Unbleached Flour
   2.00 qt Gherkins (Small Cucumbers)       0.50 c  Dry Mustard
   2.00 qt Pearl Onions, Peeled *           3.00 tb Tumeric
   2.00 ea Large Heads Cauliflower **       2.00 tb Celery Salt
   1.50 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Green Tomato Relish
 Categories: Relishes, Pickles, Tomatoes, Vegetables
      Yield: 6 servings
 
   6.00 ea Red Sweet Peppers *              3.50 c  Sugar
   2.00 lb Green Tomatoes *                 2.00 c  Cider Vinegar
   2.00 lb Onions *                         1.00 c  Water
   1.00 ea Small Head Cabbage *             1.00 tb Mustard Seed
   3.00 ea Sweet Green Peppers *            1.00 tb Ground Turmeric
   0.25 c  Pickling Salt                    2.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Aunt May's Pickled Green Tomatoes
 Categories: Tomatoes, Pickles, Vegetables
      Yield: 8 servings
 
  15.00 lb (2 gal) Green Tomatoes *         2.00 c  Cider Vinegar
   1.00 c  Pickling Salt                    5.00 c  Sugar
   0.50 tb Powdered Alum                    2.00 ea Stick Cinnamon
   2.00 qt Boiling Water                    1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Crisp Pickled Watermelon Rind
 Categories: Pickles, Fruits
      Yield: 8 servings
 
   1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Green Tomato Relish #2
 Categories: Relishes, Pickles, Tomatoes, Vegetables
      Yield: 4 servings
 
   6.00 lb Green Tomatoes                   2.00 ts White Peppercorns
   3.00 ea Med. Onions                      2.00 ts Whole Allspice
   4.00 tb Pickling Salt                    2.00 ts Whole Cloves
   5.00 ea Thin Slices Lemon                2.00 ts Celery Seeds
   0.75 c  Sweet Red Pepper *               2.00 ts Mustard Seeds
   1.50 c  Brown Sugar                      2.00 ts Dry Mustard
   1.50 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Hot Dog Relish
 Categories: Relishes, Pickles, Vegetables
      Yield: 8 servings
 
   3.00 lb Sweet Red Peppers *              1.00 ts Mustard Seeds
   3.00 lb Sweet Green Peppers *            1.00 ts Dry Mustard
   3.00 lb Onions, Peeled                   1.00 ts Celery Seeds
   4.00 c  Cider Vinegar                    2.00 tb Salt
   0.50 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: India Relish
 Categories: Relishes, Cucumbers, Tomatoes, Pickles, Vegetables
      Yield: 8 servings
 
  12.00 ea Med. Cucumbers                   1.00 c  Water
   6.00 ea Green Tomatoes                   4.00 tb Sugar
   2.00 ea Ripe Tomatoes                    1.00 ts Ground Cinnamon
   2.00 ea Sweet Green Peppers              1.00 ts Turmeric
   2.00 ea Sweet Red Peppers                0.25 ts Ground Cloves
   2.00 ea Onions                           0.50 ts Ground Allspice
   0.25 c  Pickling Salt                    2.00 tb White Mustard Seeds
   4.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Piccalilli
 Categories: Relishes, Pickles, Vegetables
      Yield: 8 servings
 
   1.00 qt Green Tomatoes, Chopped          3.00 c  Cider Vinegar
   2.00 ea Med. Red Peppers *               2.00 c  Brown Sugar
   2.00 ea Med. Green Peppers *             1.00 ea 3-inch Stick Cinnamon
   2.00 ea Lge. Onions,Peeled & Chopped     1.00 ts Whole Cloves
   1.00 ea Small Head Cabbage ** OR         1.00 ts Whole allspice
   2.00 c  Cucumber, Chopped                1.00 ts Mustard Seeds
   0.50 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Sweet Pepper Relish
 Categories: Peppers, Relishes, Pickles, Vegetables
      Yield: 10 servings
 
  12.00 ea Sweet Green Peppers *            4.00 c  Cider Vinegar
  12.00 ea Sweet Red Peppers *              2.00 c  Sugar
  12.00 ea Med. Onions, Peeled              2.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Red Hot Pepper Sauce
 Categories: Peppers, Tomatoes, Vegetables
      Yield: 8 servings
 
  24.00 ea Long Hot Peppers                 1.00 c  Sugar
  12.00 ea Ripe Tomatoes                    1.00 tb Pickling Salt
   4.00 c  Vinegar                          2.00 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Favorite Chili Sauce
 Categories: Tomatoes, Peppers, Pickles, Vegetables
      Yield: 6 servings
 
  25.00 ea Large Ripe Tomatoes              2.00 c  Cider Vinegar
   3.00 ea Sweet Red Peppers *              1.50 c  Light Brown Sugar
   1.00 ea Small Bunch Celery Chopped       2.00 tb Pickling Salt
   6.00 ea Large Onions, Chopped            1.00 ts Pepper
   3.00 ea Cloves Garlic, Minced            1.00 ts Dry Mustard
   2.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Pickled Beet And Onions
 Categories: Pickles, Vegetables
      Yield: 8 servings
 
   7.00 lb Med. Beets                       2.00 ts Salt
   1.00 x  Vinegar                          3.50 c  White Vinegar
   2.50 c  Sugar                            1.50 c  Water
   2.00 tb Whole Mixed Pickling Spices      2.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Tomato Relish
 Categories: Relishes, Tomatoes, Peppers, Vegetables
      Yield: 2 servings
 
  18.00 ea Firm Ripe Tomatoes               2.25 c  Granulated Sugar
   1.00 ea Stalk Celery                     0.50 ts Ground Cloves
   4.00 ea Med. Onions                      2.00 ts Cinnamon
   2.00 ea Sweet Green Peppers              0.50 ts Black Pepper
   2.00 ea Sweet Red Peppers                2.00 tb Mustard Seed, Tied In Bag
   0.33 c  Salt                             1.50 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Ketchup
 Categories: Tomatoes, Peppers, Vegetables
      Yield: 6 servings
 
   4.00 ea Gallons Ripe Tomatoes            2.00 c  Apple Cider Vinegar
   2.00 ea Onions                           0.25 ts Ground Cloves
   5.00 ea Stalks Celery                    0.50 ts Allspice
   2.00 ea Green Sweet Peppers              0.50 ts Cinnamon
   3.00 c  Granulated Sugar                 3.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Easy Dill Pickles
 Categories: Pickles, Cucumbers, Vegetables
      Yield: 12 servings
 
   4.00 ea Dzn. Pickling Cucumbers *        8.00 c  Water
   1.00 ea Bunch Dill                       1.00 c  Pickling Salt
   1.00 qt Cider Vinegar                    1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Apple Chutney
 Categories: Chutney, Fruits, Pickles, Peppers
      Yield: 10 servings
 
   1.00 qt Cider Vinegar                    6.00 ea Red Or Green Chili Peppers**
   3.00 c  Sugar                            2.00 tb Pickling Salt
   0.50 lb Seedless Raisins                 1.00 x  Sugar To Taste
   6.00 lb Very Tart Apples (Sour)*         1.00 x  Cayenne To Taste
   0.25 lb Garlic Peeled and Chopped        6.00 lb Hard Green Pears ***
   0.50 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Mini Monte Cristo Sandwiches
 Categories: Appetizers
      Yield: 4 servings
 
   2.00 tb Butter Or Margarine,Softened     3.00 ea Large Eggs
   2.00 tb Prepared Mustard                 0.50 c  Milk
   8.00 ea Slices White Bread               1.00 ea Env. Golden Onion Soup Mix
   4.00 oz (4 slices) Swiss or Fontina*     0.25 c  Butter Or Margarine
   4.00 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Cajun Style Chicken Nuggets
 Categories: Appetizers, Microwave
      Yield: 12 servings
 
   1.00 ea Env. Onion Soup Mix *            1.00 ts Thyme Leaves
   0.50 c  Plain Dry Bread Crumbs           0.25 ts Red Pepper
   1.50 ts Chili Powder                     2.00 lb Boneless Chicken Breasts **
   1.00 ts Ground Cumin                     1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chinese Style Spareribs
 Categories: Appetizers, Main dish
      Yield: 12 servings
 
   0.50 c  Butter or Margarine              0.25 c  Imported Soy Sauce ***
   1.00 ea Med. Clove Garlic *              0.25 c  White Vinegar
   1.00 ea Env. Soup Mix **                 0.25 c  Chili Sauce
  16.00 oz (1 Can) Tomato Puree             5.00 lb Spareribs ****
   0.50 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Beer Batter Fried Veggies 'N' Things
 Categories: Appetizers
      Yield: 4 servings
 
   1.00 x  Oil                              2.00 ea Large Eggs
   1.00 ea Env. Golden Onion Soup Mix       0.50 c  Beer, Any regular Beer
   1.00 c  Unbleached All-purpose Flour     1.00 tb Prepared Mustard
   1.00 ts Baking Powder                    1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Pasta Di Pina
 Categories: Appetizers, Main dish
      Yield: 4 servings
 
   3.00 tb Olive Oil                        3.50 c  Water
   4.00 ea Med. Cloves Garlic *             6.00 oz Uncooked Fine Egg Noodles
   2.00 tb Fresh Bread Crumbs               2.00 tb Finely Chopped Parsley
   0.13 ts Pepper                           1.00 x  Grated Parmesan Cheese
   1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Stuffed Mushrooms With Crabmeat
 Categories: Appetizers
      Yield: 4 servings
 
  12.00 ea Large Mushrooms                  1.00 tb Snipped Fresh Dill **
   1.00 ea Env. Vegetable Soup Mix          3.00 x  Dashes Hot Pepper Sauce
   6.00 oz Frozen Crab Meat *               0.13 ts Pepper
   0.50 c  Sour Cream or Plain Yogurt       2.00 tb Butter Or Margarine, Melted
   3.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Fisherman's Bouillabaisse
 Categories: Soups, Main dish
      Yield: 4 servings
 
   0.25 c  Olive Oil                        1.00 ts Thyme Leaves
   2.00 ea Med. Cloves Garlic Fine Chop    14.50 oz (1 can) Tomatoes **
   1.00 c  Water                            1.50 lb Lobster Tails ***
   0.50 c  Dry White Wine                   1.00 lb Fish ****
   1.00 ea Env. Soup Mix *                  6.00 ea Clams, Well Scrubbed
   1.00 tb Finely Chopped Parsley           6.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Hearty Meatless Chili
 Categories: Soups, Main dish
      Yield: 4 servings
 
   1.00 ea Env. Soup Mix *                  1.00 ea Large Stalk Celery *****
   4.00 c  Water                            1.00 tb Chili Powder
  16.00 oz (1 can) Chick Peas **            2.00 ts Ground Cumin
  16.00 oz (1 can) Red Kidney Beans ***     1.00 ea Med. Clove Garlic Fine Chop
  14.50 oz (1 can) Tomatoes ****            0.25 ts Crushed Red Pepper
   1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Homestyle Zucchini & Tomatoes
 Categories: Vegetables, Microwave
      Yield: 4 servings
 
   2.00 tb Oil                             14.50 oz (1 Can) Tomatoes *
   1.00 ea Med Clove Garlic Fine Chop       1.00 ea Env. Soup Mix **
   4.50 c  Thinly Sliced Zucchini           1.25 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Breasts Florentine
 Categories: Chicken, Main dish, Microwave
      Yield: 6 servings
 
   2.00 lb Bonless Chicken Breasts          0.50 c  Dry White Wine
   0.50 c  Unbleached All-Purpose Flour     1.00 ea Env. Golden Onion Soup Mix
   2.00 ea Large Eggs, Well Beaten          1.50 c  Water
   0.67 c  Seasoned Dry Bread Crumbs        2.00 tb Finely Chopped Parsley
   0.25 c  Oil                              0.13 ts Pepper
   1.00 ea Med. Clove Garlic Fine Chop      1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Tex-Mex Bake
 Categories: Main dish, Meats
      Yield: 6 servings
 
   2.00 c  Crushed Corn Chips               4.00 oz (1 Cn) Chopped Green Chilis*
   1.00 ea Large Egg Beaten                 3.00 oz (1 C) Monterey Jack Cheese**
   2.00 tb Water                            8.00 oz (1 cn) Tomato Sauce
   1.00 ea Env. Onion Soup Mix              1.00 ea Med. Green Pepper, Chopped
   1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Curry
 Categories: Main dish, Chicken, Microwave
      Yield: 4 servings
 
   2.00 tb Butter Or Margarine              1.00 c  Water
   1.00 lb Bonless Chicken Breasts *        0.50 c  Plain Yougurt
   1.00 ea Lge Tomato Coarsely Chopped      2.00 c  Hot Cooked Rice
   1.00 ea Env. Onion Soup Mix              2.00 c  Hot Cooke Peas
   2.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Pork Steaks With Peppers
 Categories: Meats, Main dish
      Yield: 4 servings
 
   2.00 tb Olive Or Vegetable Oil           1.00 ea Env. Soup Mix ***
   1.50 lb Pork Blade Steaks *              1.00 c  Water
   1.00 ea (3 Total) Peppers **             0.50 ts Thyme Leaves
   1.00 ea Clove Garlic Finely Chopped      0.13 ts Pepper
   1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Oven Baked Buttermilk Chicken
 Categories: Chicken, Main dish
      Yield: 4 servings
 
   1.00 ea Env. Golden Onion Soup Mix       0.50 c  Buttermilk *
   1.00 c  Unbleached All-purpose Flour     3.00 lb Chicken Cut into Serving Pcs
   2.00 ea Large Eggs                       0.25 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Sweet 'n' Spicy Onion Glaze
 Categories: Sauces
      Yield: 2 servings
 
   1.00 ea Env. Onion Soup Mix              8.00 oz (1 C) Salad Dressing *
  20.00 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Summertime's Bounty Pie
 Categories: Main dish, Microwave
      Yield: 6 servings
 
   1.00 ea Env. Soup Mix *                  0.25 ts Thyme or Basil Leaves
   1.50 lb Lean Ground Beef                 1.00 tb Unbleached All-Purpose Flour
   2.00 c  Fresh Bread Crumbs               6.00 oz Shredded Cheddar Cheese
   8.00 oz Sour Cream or Plain Yogurt       3.50 c  Hot Cooked Assorted Veggies
   1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken 'n' Vegetable Stir Fry
 Categories: Ethnic, Chutney, Microwave
      Yield: 4 servings
 
   8.00 tb Oil                              1.00 ts Cornstarch
   1.00 lb Bonless Chicken Breasts *        0.50 ts Ground Ginger
   0.50 c  Broccoli Forets                  1.50 c  Water
   2.00 oz Snow Peas (About 1/2 C)          2.00 ts Imported Soy Sauce
   1.00 ea Med Carrot Thinly Sliced         1.00 ts White or Rice Vinegar
   0.50 ea Med Red or Green Pepper **       1.00 x  Hot Cooked Rice
   1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: All In One Tuna Casserole
 Categories: Main dish, Fish
      Yield: 4 servings
 
   1.00 ea Env. Golden Onion Soup Mix       8.00 oz Medium Egg Noodles **
   1.50 c  Milk                             6.50 oz Tuna, Drained & Flaked
  10.00 oz Frozen Peas & Carrots *          2.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Oven Baked Bourguignonne
 Categories: Main dish, Meats, Microwave
      Yield: 8 servings
 
   2.00 lb Bonless Beef Chuck *             1.00 ea Env. Soup Mix ***
   0.25 c  Unbleached All-purpose Flour     0.50 c  Red Wine
   1.33 c  Sliced Carrots                   8.00 oz Mushrooms ****
  14.50 oz (1 cn) Tomatoes **               8.00 oz Medium Or Broad Egg Noodles
   1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Oven Fried Corn Flake Chicken
 Categories: Cereals, Chicken, Main dish
      Yield: 4 servings
 
   3.00 lb Chicken; Cut Up, Fryer           2.00 ts Salt
   2.00 ea Eggs; Large, Slightly Beaten     0.50 ts Pepper
   4.00 tb Milk                             5.00 tb Butter; Melted
   2.50 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Baked Corn Chex 'N' Cheese Custard
 Categories: Side dishes, Cheese, Vegetables, Cereals, Eggs
      Yield: 6 servings
 
   0.25 c  Green Pepper; Chopped            0.50 ts Sugar
   0.33 c  Onion; Finely Chopped            0.13 ts Pepper
   2.00 tb Butter                           1.00 c  American Cheese; Shredded
   3.00 ea Eggs; Large                      1.00 lb Corn; Canned, Drained
   2.00 c  Milk                             2.00 c  Corn Chex; Coarsely Broken
   1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Checkerboard Square Clam Crunch
 Categories: Seafood, Cereals, Main dish
      Yield: 4 servings
 
   0.25 c  Flour; Unbleached                6.50 oz Clams;Minced,Canned (1 cn) *
   0.50 ts Baking Powder                    1.00 ea Egg; Beaten
   0.25 ts Salt                             2.00 c  Rice Chex
   0.13 ts Pepper                           1.00 x  Oil For Frying
   1.00 tb Parsley; Chopped                 1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: The Perfect Tuna Casserole
 Categories: Casserole, Fish, Main dish, Vegetables
      Yield: 4 servings
 
   1.00 cn Cream Of Mushroom Soup           2.00 ea Eggs; Hard Boiled, Sliced
   0.33 c  Milk                             1.00 c  Peas; Cooked
   6.50 oz Tuna; Drained And Flaked *       1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: He-Man's Tuna Noodle Casserole
 Categories: Casserole, Fish, Vegetables
      Yield: 6 servings
 
   6.00 oz Egg Noodles; Medium              0.25 c  Pimiento; Sliced
   2.00 tb Butter                           0.50 c  Green Bell Pepper;Fine Chop
   1.00 cn Cream Of Mushroom Soup           1.00 c  Celery; Chopped
   1.00 c  Milk                             6.50 oz Tuna; Drained And Flaked *
   0.50 c  Sour Cream                      15.00 ea Ritz Crackers; **
   0.50 ts Salt                             1.00 x  Parsley; For Garnish
   0.50 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Tuna, Casserole Supreme
 Categories: Casserole, Fish, Vegetables
      Yield: 6 servings
 
   0.50 c  Onion; Chopped                   8.00 oz Mushrooms;Sliced and Drained
   0.50 c  Green Pepper; Finely Chopped     1.00 ts Salt
   1.00 c  Celery; Chopped                  1.00 c  Green Olives; Stuffed
   8.00 tb Butter                           6.50 oz Tuna; Drained And Flaked
   1.00 cn Cheddar Cheese Soup              1.00 c  Corn Flakes; Crushed
   0.50 c  Milk                             0.50 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Lettuce Wedge With Poppy Seed Dressing
 Categories: Salads, Dressings
      Yield: 6 servings
 
   0.33 c  Vinegar; White                   1.00 ts Salt
   1.50 tb Onion Juice                      1.00 c  Vegetable Oil
   0.50 c  Sugar                            2.00 tb Poppy Seeds
   1.00 ts Mustard; Dry                     1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chow Mein Candy Clusters
 Categories: Candies, Appetizers, Cereals, Snacks
      Yield: 6 servings
 
  12.00 oz Butterscotch Morsels             2.00 c  Salted Peanuts
   3.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Choco Scotch Clusters
 Categories: Cereals, Cookies, Snacks, Desserts
      Yield: 10 servings
 
   6.00 oz Chocolate Chips; Semisweet       0.25 c  Peanut Butter
   6.00 oz Butterscotch Morsels             3.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Variations On Rice Krispies Marshmallow Squares
 Categories: Cookies, Snacks, Desserts
      Yield: 8 servings
 
   1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: John Beresford Tipton Bars
 Categories: Candies, Snacks, Cereals
      Yield: 10 servings
 
   1.00 lb Golden Almond Bars; (5 bars)     1.00 c  Rice Krispies
   1.00 c  Froot Loops Cereal               1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Teenage Rocky Roads Candy
 Categories: Candies, Snacks, Cereals
      Yield: 12 servings
 
   2.00 lb Almond Bark; White               3.00 c  Cheerios Cereal
   3.00 c  Froot Loops Cereal               2.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chocolate Chip Torte
 Categories: Snacks, Desserts
      Yield: 6 servings
 
   3.00 ea Egg Whites; Large                1.00 c  Milk
   0.25 ts Salt                             1.00 tb Flour; Unbleached
   0.13 ts Cream Of Tartar                  0.25 ts Salt
   1.33 c  Sugar                            3.00 ea Egg Yolks; Large,Beat Slight
   1.00 ts Vanilla Extract                  1.00 tb Butter
   1.00 c  Potato Chips; Crushed            0.50 ts Vanilla Extract
   1.50 oz Unsweetend Chocolate             0.50 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Maggies Coca-Cola Basted Ham
 Categories: Meats, Soda pop, Main dish
      Yield: 12 servings
 
  10.00 lb Ham; *                           1.00 tb Mustard; Dry
   6.00 c  Coca-cola                        2.00 tb Mustard; Prepared, Sharp
   1.00 c  Brown Sugar; Dark, Packed        2.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Duckling L' Vernors
 Categories: Soda pop, Duck, Main dish
      Yield: 4 servings
 
   4.00 lb Duckling; Quartered              0.50 c  Brown Sugar; Dark, Packed
   1.00 x  Salt & Pepper; To Taste          0.50 c  Orange Marmalade
  24.00 oz Vernors Ginger Ale; *            2.00 tb Mustard; Dijon Style
   2.00 ea Ginger; Slices 1/4" Thick        1.00 tb Scallions; Minced
   1.00 c  Orange Juice                     0.25 c  Brandy

MMMMM--------------------------GRANISH-------------------------------
   1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Dr. Pepper Baked Beans
 Categories: Soda pop, Side dishes, Vegetables
      Yield: 4 servings
 
  28.00 oz Pork & Beans; Canned             0.50 c  Brown Sugar; Dark, Packed
   1.00 ea Onion; Finely Chopped            0.33 c  Dr. Pepper
   1.00 ea Green Pepper; Finely Chopped     0.13 ts Cloves; Ground
   1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Lemonade Fried Chicken
 Categories: Chicken, Main dish
      Yield: 4 servings
 
   6.00 oz Frozen Lemonade Concentrate      1.00 ts Salt
   1.00 c  ;Water                           0.25 ts Black Pepper; Ground
   2.50 lb Fryer; Cut up                    1.00 c  Vegetable Oil
   0.25 c  Flour; Unbleached                2.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Cherry Coke Salad
 Categories: Salads, Soda pop, Fruits, Side dishes
      Yield: 4 servings
 
  40.00 oz Cherries; Dark, Pitted, 2 cn     1.00 c  Coca-Cola
   3.00 oz Jello; Cherry Gelatin (1 pk)     0.50 c  Chopped Pecans
  20.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Pepsi-Cola Cake With Broiled Peanut Butter Frosting
 Categories: Cakes, Desserts, Soda pop
      Yield: 8 servings
 
MMMMM----------------------------CAKE---------------------------------
   2.00 c  Flour; Unbleached                0.50 c  Buttermilk
   2.00 c  Sugar                            2.00 ea Eggs; Large, Beaten
   0.50 lb Butter                           1.00 ts Baking Soda
   2.00 tb Cocoa; Unsweetened               1.00 ts Vanilla Extract
   1.00 c  Pepsi                            1.50 c  Marshmallows; Miniature

MMMMM--------------------------FROSTING-------------------------------
   6.00 tb Butter                           0.25 c  Milk
   1.00 c  Brown Sugar; Dark, Packed        0.67 c  Peanuts; Chopped
   0.67 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Sputnik Tea (Russian Tea)
 Categories: Beverages
      Yield: 10 servings
 
  18.00 oz Tang Mix; (1 Jar)                2.00 ts Cloves; Ground
   0.75 c  Instant Tea /Lemon; Lipton's     2.00 ts Cinnamon
   1.50 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Beef With Caper Sauce
 Categories: Roast, Beef, Meats
      Yield: 12 servings
 
   4.00 lb Beef Eye Of Round Roast          0.25 c  Red Wine Vinegar
   0.50 c  Cooking Oil                      2.00 tb Crushed Rosemary
   0.50 c  Tomato Paste                     2.00 ts Salt
   0.25 c  Imported Soy Sauce               1.00 x  Pepper To Taste

MMMMM-------------------------GARNISHES------------------------------
   1.00 x  Caper sauce                      1.00 x  Green Onions
   1.00 x  Paprika                          1.00 x  Parsley
   1.00 x  Tomato roses                     1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Caper Sauce
 Categories: Beef, Sauces, Vegetables
      Yield: 12 servings
 
   1.00 c  Mayonnaise                       1.00 tb Horseradish
   0.25 c  Capers *                         1.00 tb White Vinegar
   0.25 c  Dairy Sour Cream                 0.50 ts Sugar
   1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Easy Beef Roll-Ups
 Categories: Steak, Beef, Meats
      Yield: 4 servings
 
   2.00 lb Beef Round Steak *               2.00 ts Cornstarch
   1.50 lb Lean Beef Bacon                  0.50 c  Water
   2.00 ts Cooking Oil                      1.00 x  Parlsey
   1.00 ea Env. Onion Soup Mix 1 1/4 oz     3.00 ea Cherry Tomatoes
   2.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Deviled Swiss Steak
 Categories: Steak, Beef, Meats
      Yield: 10 servings
 
   3.00 lb Beef Round Steak *               2.00 tb Cooking Oil
   2.00 ts Dry Mustard                      4.00 oz (1 cn) Sliced Mushrooms
   1.50 ts Salt                             1.00 tb Worcestershire Sauce
   0.25 ts Pepper                           1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chil-Beer Brisket Of Beef Over Wild Rice Amadine
 Categories: Brisket, Beef, Meats
      Yield: 8 servings
 
   2.50 lb Fresh Beef Brisket               0.25 ts Garlic Powder
   0.50 c  Diced Onion                      1.00 ea Bottle (12 Oz) Chili Sauce
   1.00 ts Salt                             1.00 ea Bottle (12 oz) Beer
   1.00 ts Pepper                           1.00 x  Wild Rice Amadine

MMMMM-------------------------GARNISHES------------------------------
   2.00 ea Med. Ripe Tomatoes, Sliced       1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Wild Rice Amadine
 Categories: Brisket, Beef, Meats, Vegetables
      Yield: 8 servings
 
   2.00 tb Slivered almonds                 0.33 c  Margarine
   1.50 tb Chopped Green Pepper             2.67 c  Hot Water
   1.00 tb Chopped Onion                    1.00 ts Instant Beef Bouillon
   1.00 tb Chopped Chives                   4.50 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Pot 'n Cot Roast
 Categories: Roast, Beef, Meats, Fruits
      Yield: 8 servings
 
   5.00 lb Chuck Arm Pot Roast              1.00 ts Basil
  30.00 oz (1 Cn) Apricots *                0.25 ts Pepper
   2.00 ts Instant Minced Onion             0.33 c  Cream or Cooking Sherry
   1.00 ts Marjoram                         1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Succulent Sour Cream Pot-Roast
 Categories: Roast, Beef, Meats
      Yield: 6 servings
 
   5.00 lb Bonless Rolled Chuck Roast       0.50 c  Tomato Sauce
   2.00 tb Unbleached Flour                 1.00 ea Bay Leaf
   1.00 tb Cooking Oil                      0.13 ts Thyme Leaves
   0.50 ts Salt                             0.50 lb Fresh Mushrooms, Sliced
   0.25 ts Pepper                           2.00 tb Butter
   0.75 c  Water                            1.00 c  Dairy Sour Cream
   1.00 ea Clove Garlic, Pressed            1.00 x  Hot Buttered Noodles
   2.00 ea Small Onions, Chopped            1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Fruited Beef Curry Casserole
 Categories: Hamburger, Beef, Meats, Fruits
      Yield: 8 servings
 
   2.00 lb Lean Ground Beef                 1.00 ea Lg. Apple, Chopped
   1.00 ea Lg. Onion, Chopped               1.00 c  Chopped Dried Apricots
   1.00 ea Med. Green Pepper, Chopped       2.00 tb Curry Powder
   2.00 tb Cooking Oil                      1.00 ts Salt
   1.00 ea Slice Whole Wheat Bread          0.50 ts Pepper
   1.00 c  Milk                             1.00 x  Curry Condiments
   2.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Hacienda Hamburger
 Categories: Hamburger, Beef, Meats
      Yield: 6 servings
 
   2.00 lb Ground Beef                      2.00 c  Uncooked Noodles
   2.00 tb Cooking Oil                      1.00 c  Diced American Cheese
   1.50 c  Chopped Celery                   1.00 c  Sliced Ripe Olives
   0.50 c  Chopped Onion                    2.00 ts Salt
   6.00 oz (1 cn) Tomato Paste              0.50 ts Pepper
   2.25 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Italian Meatballs In A Basket
 Categories: Hamburger, Beef, Meats
      Yield: 8 servings
 
   2.00 lb Ground Beef Chuck                0.50 ts Basil
   2.00 tb Margarine                        0.25 ts Thyme
   1.00 ea Med. Green Pepper, Chopped       2.00 tb Unbleached Flour
   1.00 ea Med. Onion, Chopped              1.00 x  Ital. Bread Basket
  16.00 oz (1 cn) Stewed Tomatoes        

MMMMM-------------------------GARNISHES------------------------------
   1.00 x  Green peppr rings                1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Andouille A La Jeannine
 Categories: Appetizers
      Yield: 6 servings
 
   1.00 c  Dry white wine                   2.00 tb Honey
   2.00 lb Andouille or smoked sausage      1.00 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"
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Oyster Pate
 Categories: Appetizers
      Yield: 6 servings
 
   1.00 qt Oysters (retain liquid)          1.00 tb Lea & Perrins Worcestershire
   0.25 ts Garlic powder                    1.00 x  Water (enough to cover oyste
   1.00 ts Louisiana hot sauce              1.00 x  Salt, to taste
   0.50 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"
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Crawfish Or Shrimp Cocktail
 Categories: Appetizers
      Yield: 6 servings
 
   0.50 c  Heinz chili sauce                1.00 tb Lemon or lime juice
   0.50 c  Catsup                           0.50 c  Parsley, chopped fine
   0.50 c  Horseradish                      1.00 x  Louisiana hot sauce
   1.00 tb Lea & Perrins Worcestershire     1.00 x  Boiled crawfish or shrimp
   0.50 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"
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Devilish Eggs
 Categories: Appetizers
      Yield: 8 servings
 
   6.00 ea Hard boiled eggs                 1.00 tb Pimentos, mashed
   2.00 tb Mayonnaise                       3.00 tb Dill relish
   2.00 tb Poupon mustard                   1.00 x  Salt, to taste
   1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Crab Meat Alma
 Categories: Appetizers
      Yield: 8 servings
 
   1.00 ea Stick butter or margarine        2.00 c  Light cream
   1.00 ea Sm bunch chopped green onion     2.00 c  Swiss cheese, grated
   0.50 c  Parsley, finely chopped          0.50 c  Sherry or vermouth, dry
   0.50 c  Celery, finely chopped           1.00 x  Cayenne pepper
   1.00 cn (small) mushrooms, drained       1.00 x  Salt, to taste
   3.00 tb Flour                            1.00 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Andouille In Comforting Barbecue Sauce
 Categories: Appetizers
      Yield: 25 servings
 
   4.00 c  Onions, finely chopped           0.50 c  Louisiana hot sauce OR
   1.00 c  Celery, finely chopped           3.00 c  Ketchup
   1.00 c  Bell pepper, finely chopped      2.00 tb Cayenne pepper
   1.00 c  Parsley, finely chopped          3.00 ts Salt, to taste
   1.00 c  Peanut oil                       1.00 c  Southern Comfort Liquor
   1.00 tb Garlic, finely chopped           1.00 lb Andouille sausage
   3.00 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 ."
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Italian Sausage In Tomato Sauce
 Categories: Appetizers
      Yield: 10 servings
 
   2.00 lb Italian Sausage                  1.00 ts Oregano
   2.00 tb Olive oil                        1.00 c  Chablis wine
   2.00 c  Tomato sauce                     1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Crabby Mushrooms
 Categories: Appetizers
      Yield: 8 servings
 
   1.00 c  Crab meat                        2.00 tb Parsley, minced
   1.00 tb Bread crumbs                    12.00 ea Mushroom stems, chopped fine
   1.00 tb Onions, minced                  12.00 ea Mushroom caps
   1.00 tb Parmesan cheese, grated          1.00 ea Egg, beaten
   1.00 ts Salt                             1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Sadie's Shrimp Salad
 Categories: Salads
      Yield: 30 servings
 
   2.00 lb Macaroni, cooked                 1.00 c  Celery, finely chopped
   4.00 lb Shrimp, boiled and peeled        2.00 c  Black olives, finely chopped
  24.00 ea Eggs, hard boiled, chopped       2.00 c  Dill pickles, chopped
   2.00 c  Onion, finely chopped          
 
  See Sadie's Shrimp Salad Dressing for directions
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Sadie's Shrimp Salad Dressing
 Categories: Salads
      Yield: 30 servings
 
   1.00 qt Mayonnaise                       1.00 tb Lea & Perrins Worcestershire
   0.50 c  Olive oil                        1.00 tb Mustard
   2.00 tb Louisiana hot sauce              2.00 tb Ketchup
   2.00 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Artichoke Salad
 Categories: Salads
      Yield: 10 servings
 
   4.00 ea Fresh artichoke hearts           2.00 ts Salt
   1.00 tb Wine vinegar                     1.00 ts Lea & Perrins
   2.00 cn Artichoke hearts, quartered      3.00 tb Olive oil
   1.00 ts Louisiana hot sauce              1.00 tb Lemon juice
   1.00 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."
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Picnic Potatoe Salad
 Categories: Salads
      Yield: 24 servings
 
  10.00 lb Potatoes                         1.00 c  Sweet relish
   1.00 c  Celery, finely chopped           0.50 c  Yellow mustard
   8.00 ea Eggs, hard-boiled                2.00 c  Salad olives, chopped
   1.00 c  Fresh parsley,finely chopped     1.00 x  Salt, to taste
   2.00 c  Dill relish                      2.00 c  Onions, finely chopped
   1.50 pt Mayonnaise                       1.00 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"
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Mos' Nilly Guacamole
 Categories: Salads
      Yield: 10 servings
 
   1.00 ea Large avocado                    1.00 tb Lemon juice
   2.00 ts Lea & Perrins                    2.00 tb Wine vinegar
   1.00 ea Clove garlic                     0.75 c  Chopped parsley or cilantro
   1.00 tb Salt                             2.00 ts Louisiana hot sauce
   4.00 oz Feta cheese                      1.00 c  Chopped tomatoes
   2.00 tb Olive oil                        1.00 x  Lettuce, as bed for serving
   1.00 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"
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Cole Slaw
 Categories: Salads
      Yield: 10 servings
 
   5.00 tb Mayonnaise, (heaping)            1.00 tb Lea & Perrins
   1.00 ts Louisiana hot sauce              1.00 ea Juice of mediums size lemon
   2.00 tb Yellow mustard (heaping)         3.00 ts Salt (to taste)
   2.00 tb Ketchup                          4.00 ea Bell peppers, sliced
   2.00 tb Olive oil                        2.00 ea Onions, medium, shredded
   1.00 tb Wine vinegar                     1.00 ea Large cabbage, shredded
   1.00 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"
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: No -Name -Yet Salad
 Categories: Salads
      Yield: 10 servings
 
   1.00 ea 16 oz can peeled tomatoes        1.00 tb Lea & Perrins
   0.50 c  Chopped onion                    2.00 ts Poupon or creole mustard
   0.50 ts Celery seed                      0.25 ts Garlic powder
   4.00 ea Eggs, hard boiled                1.00 tb Olive oil
   2.00 tb Juice from peeled tomatoes       1.00 x  Salt, to taste
   1.00 ea 6 1/2 oz can tuna, mashed        2.00 ts Louisiana hot sauce
   2.00 tb Dill relish                      2.00 ts Wine vinegar
   2.00 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"
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Crawfish And Egg Salad
 Categories: Salads
      Yield: 8 servings
 
   3.00 ea Eggs, hard boiled                1.00 x  Salt, if needed
   1.00 tb Durkee's famous sauce            2.00 tb Dill pickles, finely chopped
   1.00 lb Chopped crawfish or shrimp       1.00 ts Red cayenne pepper
   2.00 tb Mayonnaise                       1.00 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"
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Justin's Tuna Salad
 Categories: Salads
      Yield: 8 servings
 
   3.00 ea Eggs, hard-boiled, chopped       1.00 ts Louisiana hot sauce
   2.00 tb Mayonnaise                       2.00 ts Poupon mustard
   2.00 tb Dill relish (heaping)            1.00 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"
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Tuna And Avocado Salad
 Categories: Salads
      Yield: 4 servings
 
   2.00 ea Large hard-boiled eggs           2.00 tb Mayonnaise (maybe 3 Tbs)
   2.00 ts Louisiana hot sauce              2.00 tb Dill relish
   1.00 c  Avocado, mashed                  1.00 x  Fresh lemon juice
   0.50 c  Onion, chopped                   1.00 x  Salt to taste
   1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Catfish And Crawfish Mold
 Categories: Salads
      Yield: 8 servings
 
   1.00 c  Chopped parsley                  1.00 lb Catfish meat, cooked
   1.00 c  Cream cheese                     1.00 ts Louisiana hot sauce
   0.50 c  Dry white wine                   1.00 lb Crawfish meat, cooked
   1.00 x  Salt, to taste                   1.00 tb Lea & Perrins
   1.00 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"
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Remoulade Sauce
 Categories: Sauces
      Yield: 10 servings
 
   1.00 pt Mayonnaise                       0.25 c  Olive oil
   1.00 c  Ketchup                          1.00 c  Creole or poupon mustard
   1.00 ea 10 oz bottle Durkee's sauce      2.00 ts Louisiana hot sauce
   2.00 tb Wine vinegar                     0.50 c  Prepared horseradish
   2.00 tb Lea & Perrins                    1.00 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"
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Lisa's Tartar Sauce.
 Categories: Sauces
      Yield: 10 servings
 
   4.00 c  Mayonnaise                       1.00 c  Chow chow (sour)drained
   1.00 c  Parsley, chopped fine            1.00 x  Bunch green onions, chopped
   1.00 c  Sweet relish,chopped&drained     1.00 x  Louisiana hot sauce (dash)
   1.00 x  Dash, Lea & Perrins              1.00 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"
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Italian Sausage Spaghetti Sauce
 Categories: Main dish, Sauces
      Yield: 8 servings
 
   2.00 lb Italian sausage                  1.00 c  Celery, finely chopped
   1.00 c  Dried parsley                    0.25 ts Dried mint
   1.00 tb Garlic, finely chopped           0.50 c  Bell pepper, finely chopped
   0.50 c  Olive oil                        3.00 c  Tomato sauce
   1.00 ts Red cayenne pepper               2.00 c  Water
   1.00 c  Plain flour                      1.00 x  Salt, to taste
   3.00 tb Lea & Perrins                    2.00 c  Dry white wine
   2.00 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"
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Shrimp Soup
 Categories: Soups, Desserts
      Yield: 10 servings
 
   8.00 c  Chicken stock                    1.00 tb Garlic, diced
   2.00 ts Louisiana hot sauce              1.00 tb Lea & Perrins
   1.00 c  Green onions, chopped            1.00 c  Parsley, chopped
   0.50 c  Celery, chopped                  2.00 c  White wine, dry
   1.00 x  Salt, to taste                   2.00 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"
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Dehydrator Barbecue Sauce
 Categories: Sauces
      Yield: 8 servings
 
   1.00 c  Onions, dehydrated               0.50 ts Mint, dried
   1.00 c  Ketchup                          1.00 tb Lemon juice
   0.25 c  Sweet peppers, dehydrated        1.00 c  Dry white wine
   2.00 tb Louisiana hot sauce              3.00 tb Lea & Perrins
   0.25 c  Parsley, dried                   3.00 tb Vinegar
   1.00 tb Salt                             1.00 tb Liquid smoke
   0.50 c  Honey                            1.00 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"
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Marinade And Basting Sauce For Brisket Of Beef
 Categories: Sauces
      Yield: 8 servings
 
   3.00 c  Dry red wine                     2.00 tb Prepared horseradish
   3.00 ts Salt                             2.00 ts Onion powder
   1.00 c  Olive or peanut oil              3.00 tb Lime juice
   3.00 tb Poupon mustard                   1.00 ts Garlic powder
   2.00 tb Wine vinegar                     2.00 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"
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Beer Marinade For Beef
 Categories: Sauces
      Yield: 8 servings
 
   2.00 cn Beer (12 oz or 10 oz cans)       1.00 tb Prepared horseradish
   2.00 ts Salt                             1.00 ts Onion powder
   0.50 c  Olive oil                        2.00 tb Lemon juice
   1.00 ts Ground cayenne pepper            1.00 ts Garlic powder
   1.00 tb Wine vinegar                   
 
  Mix all ingredients together and use as a marinade.  Then use as a
  basting sauce for the meat while it cooks.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Barbecue Sauce Au Justin
 Categories: Sauces
      Yield: 1 servings
 
   2.00 c  Onion, chopped                   1.50 c  Dry red wine
   0.50 c  Wine vinegar                     2.00 c  Ketchup
   0.50 c  Bell pepper, chopped             0.50 ts Celery seed
   4.00 ts Salt                             2.00 tb Parsley, dried
   0.50 c  Olive oil                        1.00 c  Steak sauce
   0.25 c  Louisiana hot sauce              2.00 tb Lemon juice
   2.00 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"
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Doris's Pralines
 Categories: Candies
      Yield: 12 servings
 
   4.00 c  Sugar                            1.00 cn Condensed milk
   5.00 c  Pecans                           1.00 ts Vanilla
   4.00 tb Karo syrup                       1.00 cn Water
   1.00 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).
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: All Purpose Marinade
 Categories: Sauces
      Yield: 6 servings
 
   3.00 c  Dry white wine                   0.50 c  Soy sauce
   0.50 ts Cayenne pepper                   0.50 ts Garlic powder
   1.00 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"
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Marinade For Lamb Or Goat
 Categories: Sauces
      Yield: 6 servings
 
   4.00 c  Chablis wind                     2.00 tb Louisiana hot sauce
   1.00 c  Green creme de menthe            1.00 c  Soy sauce
   1.00 tb Onion powder                     1.00 c  Water
   1.00 ts Dried mint (crushed)             2.00 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"
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Fish Marinade
 Categories: Sauces
      Yield: 6 servings
 
   2.00 c  Chablis wine                     2.00 tb Creole mustard
   2.00 tb Lemon juice                      0.50 ts Ground cayenne pepper
   2.00 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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MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Comforting Barbecue Sauce
 Categories: Sauces
      Yield: 25 servings
 
   4.00 c  Onions, chopped                  3.00 c  Steak sauce
   1.00 c  Celery, chopped                  0.50 c  Louisiana hot sauce
   1.00 c  Bell pepper, chopped             3.00 c  Ketchup
   1.00 c  Fresh parsley, chopped           3.00 ts Salt
   1.00 c  Peanut cooking oil               1.00 c  Southern Comfort Liquor
   2.00 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"
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Wild Duck And Andouille Sauce Piquant
 Categories: Main dish, Chicken
      Yield: 12 servings
 
   1.00 c  Olive oil (for roux)             3.00 c  Chablis wine
   3.00 c  Plain flour (for roux)           0.50 ts Dried mint, crushed
   3.00 c  Onions, chopped                 11.00 c  Tomato sauce
   1.00 c  Bell pepper, chopped             3.00 tb Lea & Perrins
   3.00 c  Geen onions, chopped             6.00 ts Louisiana hot sauce
   2.00 c  Parsley, chopped                 5.00 ts Salt
   1.00 x  Water                            1.00 lb Andouille, sliced 1/4" thick
   2.00 tb Garlic, finely chopped           2.50 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"
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Sauce Piquant
 Categories: Main dish, Chicken
      Yield: 30 servings
 
   2.00 c  Bacon drippings (for roux)       1.00 x  Water
   6.00 c  Plain flour                      1.00 lb Mushrooms, sliced
   7.00 c  Onion, chopped                  16.00 c  Tomato sauce
   1.00 c  Bell pepper, chopped             8.00 c  Chablis wine
   3.00 c  Green onions, chopped            1.50 pt Stuffed olives
   1.00 c  Celery, chopped                  6.00 tb Lea & Perrins
   3.00 c  Parsley, chopped                 8.00 tb Louisiana hot sauce
   0.25 c  Garlic, chopped                  1.00 ts Dried mint, crushed
   1.00 x  Bacon drippins/brown chicken     6.00 tb Salt
  20.00 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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MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Liver In Mustard Sauce
 Categories: Main dish, Meats
      Yield: 4 servings
 
   1.00 x  Salt                             1.00 c  Shallots, chopped
   1.00 x  Ground red cayenne pepper        1.00 c  Dry white wine
   4.00 ea Slices liver 1/2 - 3/4"thick     1.00 tb Creole or poupon mustard
   1.00 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"
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Cajunized Oriental Pork Chops
 Categories: Main dish, Meats
      Yield: 6 servings
 
   6.00 ea Thick pork chops                 1.00 c  Onions, chopped
   1.00 x  Salt & red cayenne pepper        1.00 ea Clove garlic, chopped
   1.50 c  Dry white wine                   3.00 tb Soy sauce
   1.00 c  Bell pepper, chopped             1.00 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"
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Barbecued Ribs
 Categories: Main dish, Meats
      Yield: 4 servings
 
   4.00 lb Pork ribs, cut in pieces         1.00 ts Chili powder
   1.00 ea Lemon                            1.00 ts Salt
   1.00 ea Large onion                      2.00 x  Dashes Tabasco sauce
   1.00 c  Catsup                           2.00 c  Water
   0.33 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Barbecued Pork Chops
 Categories: Main dish, Meats
      Yield: 8 servings
 
   0.50 c  Water                            3.00 tb Brown sugar
   0.25 c  Vinegar                          4.00 tb Chili sauce
   2.00 tb Dry mustard                      8.00 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Blackened (Cajun) Arctic Char
 Categories: Main dish, Fish
      Yield: 4 servings
 
   1.00 ea Arctic char - 1 kg(4.5 lbs)      2.00 ea Lemons, cut into wedges
   6.00 tb Butter                           1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Jim Echols' Cajun Spice
 Categories: Sauces
      Yield: 6 servings
 
   1.00 tb Paprika                          1.00 ts Ginger powder
   1.00 ts Salt                             0.75 ts White pepper
   1.00 ts Onion powder                     0.75 ts Black pepper
   1.00 ts Cayenne powder                   0.50 ts Thyme
   1.00 ts Garlic powder                    0.50 ts Oregano
   1.00 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)
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Shrimp Newburg
 Categories: Main dish, Fish
      Yield: 8 servings
 
   2.00 tb Butter                           0.25 ts Salt
   2.00 tb Flour                            0.25 ts Pepper
   1.00 c  Milk                             2.00 tb Lea & Perrins sauce
   2.00 lb Raw shrimp                       2.00 ea Beef bouillon cubes
   2.00 ea Pimentos and 1 can liquid        0.50 ts Dry mustard
   1.00 ea Egg                              1.00 x  Onion tops
   0.50 c  Cream                            1.00 x  Tabasco sauce
   1.00 ea Small onion                      0.25 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Maque Choux
 Categories: Main dish, Chicken
      Yield: 4 servings
 
  18.00 ea Young tender corn                1.00 ts Salt
   1.00 ea Large spring  chicken            1.00 ts Sugar
   1.00 ea Large onion, finely chopped      1.00 x  Black pepper
   0.50 ea Bell pepper, chopped             2.00 tb Cooking oil
   1.00 ea Large tomato, small pieces       1.00 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Yeola's Bread Pudding
 Categories: Desserts
      Yield: 6 servings
 
  10.00 ea Slices stale bread               1.00 c  Pecan pieces
   3.00 ea Eggs, beaten                     1.00 cn (16 oz) fruit cocktail/juice
   2.00 c  Sugar                            1.00 cn Pet milk (12 oz)
   0.50 c  Oleo                             1.00 c  Water
   1.00 c  Raisins                          2.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Bread Pudding With Whiskey Sauce
 Categories: Desserts
      Yield: 8 servings
 
MMMMM-----------------------BREAD PUDDING----------------------------
   4.00 ea Slices stale bread               1.00 tb Vanilla
   4.00 tb Sugar                            1.00 x  Salt, pinch
   3.50 c  Milk                             0.50 ea Block butter
   4.00 ea Eggs, separatged                 1.00 x  Raisins (optional)

MMMMM-----------------------WHISKEY SAUCE----------------------------
   0.50 c  Sugar                            0.25 ea Block butter
   0.25 c  Water                            1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Red Beans And Rice
 Categories: Main dish
      Yield: 6 servings
 
   1.00 lb Red kidney beans                 1.00 ea Bell pepper
   1.00 lb Salt pork                        1.00 ea Chopped onion
   2.00 ea Cloves garlic                    1.00 ea Stalk celery
   1.00 ts Italian seasoning                1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Boiled Crabs
 Categories: Main dish, Fish
      Yield: 4 servings
 
   2.00 ea Lemons, quartered                0.50 c  Ground red pepper
   8.00 ea New red potatoes                 0.50 c  Ground white pepper
   4.00 ea Small ears fresh corn            0.50 c  Ground black pepper
   4.00 ea Small yellow onions             12.00 ea Live blue crabs
   1.00 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."
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Mayonnaise
 Categories: Sauces
      Yield: 2 servings
 
   2.00 ea Egg yolks                        4.00 ea Shots tabasco sauce
   1.00 ts Salt                             1.00 x  Juice of 1/2 lemmon
   1.00 ea Garlic clove, minced             2.00 c  High-grade vegetable oil
   0.50 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Smothered Round Steak
 Categories: Main dish, Meats
      Yield: 4 servings
 
   2.00 lb Round steak                      0.50 c  Vegetable oil
   2.00 ts Salt                             3.00 ea Medium onions, chopped
   0.50 ts Ground black pepper              2.00 ea Bell peppers, chopped
   1.00 ts Ground red pepper                1.00 ea Celery rib, chopped
   1.00 ts Ground white pepper              1.00 c  Beef stock or water
   1.00 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Patout's Boiled Crawfish
 Categories: Main dish, Fish
      Yield: 8 servings
 
MMMMM------------------------FOR THE BOIL-----------------------------
  40.00 lb Live crawfish                    0.50 c  Ground black pepper
   1.00 c  Salt                             5.00 lb Small white onions
   0.50 c  Ground white pepper             12.00 ea Ears of corn, shucked
   0.50 c  Ground red pepper                5.00 lb Small new potatoes

MMMMM--------------------------SPRINKLE-------------------------------
   0.50 c  Ground white pepper              0.50 c  Ground black pepper
   0.50 c  Ground red pepper                2.00 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Boiled Crawfish -- Justin Wilson
 Categories: Main dish, Fish
      Yield: 10 servings
 
   4.00 ea Boxes salt (no size mentione     1.00 x  Garlic
   6.00 ea Pouches crab boil               24.00 ea Small potatoes
   9.00 ea Lemons                           1.00 x  Smoked sausage
   8.00 oz Cayenne pepper                   1.00 x  Corn
   5.00 lb Small white onions              50.00 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."
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Patout's Hot Crab Dip
 Categories: Appetizers
      Yield: 1 servings
 
   0.50 c  Butter (1/4 lb)                  1.00 ts Dried basil
   2.00 ea Medium yellow onions, choppe     1.00 ts Dried thyme
   1.00 ea Small bell pepper, chopped       2.00 ts Salt
   2.00 ea Garlic cloves, minced            2.00 ts Ground black pepper
   1.00 pt Heavy cream,                     1.00 ts Ground white pepper
   1.00 c  Green onions, chopped            1.00 x  5-6 shots Tabasco sauce
   0.50 c  Parsley, chopped                 1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Crawfish Chili
 Categories: Main dish, Meats, Fish
      Yield: 16 servings
 
   2.00 lb Lean ground beef                 3.00 tb Chili powder
   2.00 lb Crawfish tails                   1.00 cn (8 oz) tomato sauce
   1.00 ts Garlic, chopped fine             1.00 c  Dry white wine
   2.00 ts Salt                             1.00 x  Water
   1.00 tb Soy sauce                        1.00 ts Lemon or lime juice
   1.00 ts Cayenne pepper                   1.00 c  Chopped onions
   1.00 ts Dried mint                       1.00 x  Bacon drippings
   1.00 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"
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Shrimp Creole
 Categories: Main dish, Fish
      Yield: 6 servings
 
   2.00 lb Fresh shrimp, heads off          0.50 ts Ground black pepper
   1.00 qt Water                            0.50 ts Ground white pepper
   0.50 c  Vegetable oil                    1.00 tb Fresh thyme or 2 t dried
   3.00 ea Med. yellow onions, chopped      1.00 tb Fresh basil or 2 t dried
   2.00 ea Large bell peppers, chopped      1.50 ts Sugar
   5.00 ea Celery ribs, chopped fine        5.00 ea Bay leaves
  10.00 ea Lge. tomatoes, peeled&seeded     1.00 c  Green onions, chopped
   2.00 ts Salt                             1.00 c  Parsley, chopped
   1.00 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"
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Blackened Redfish
 Categories: Main dish, Fish
      Yield: 6 servings
 
   6.00 ea 8-10oz redfish fillets           0.75 lb Unsalted butter, melted

MMMMM-----------------------SEASONING MIX----------------------------
   1.00 tb Sweet paprika                    0.75 ts Ground white pepper
   2.50 ts Salt                             0.75 ts Ground black pepper
   1.00 ts Onion powder                     0.50 ts Dried thyme leaves
   1.00 ts Garlic powder                    0.50 ts Dried oregano leaves
   1.00 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Hot Chicken Wings
 Categories: Appetizers, Chicken
      Yield: 6 servings
 
   2.50 lb Chicken wings                    6.00 oz Hot sauce or Tabasco
   1.00 x  Oil for frying (optional)        0.50 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Stuffed Pork Chops
 Categories: Main dish, Meats
      Yield: 6 servings
 
   2.00 ea Med. apples coarsely chopped     1.00 ts Vanilla extract
   7.00 tb Unsalted butter                  0.50 ts Ground nutmeg
   3.00 tb Light brown sugar             

MMMMM-----------------------SEASONING MIX----------------------------
   1.00 tb Salt                             0.50 ts Dry mustard
   1.00 ts Onion powder                     0.50 ts Rubbed sage
   1.00 ts Ground cayenne pepper            0.50 ts Ground cumin
   0.75 ts Garlic powder                    0.50 ts Black pepper
   0.50 ts White pepper                     0.50 ts Dried thyme leaves

MMMMM-------------------PORK CHOP INGREDIENTS------------------------
   6.00 ea 1-3/4" thick pork chops          1.00 cn (4 oz) diced green chilies
   0.75 lb Ground pork                      1.00 c  Pork or chicken stock
   1.00 c  Chopped onions                   0.50 c  Very fine bread crumbs
   1.00 c  Chopped green bell peppers       0.50 c  Finely chopped green onions
   2.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Rice, Apple And Raisin Dressing
 Categories: Main dish
      Yield: 8 servings
 
MMMMM-----------------------SEASONING MIX----------------------------
   2.00 ts Salt                             1.00 ts Dry mustard
   1.50 ts White pepper                     1.00 ts Ground cayenne pepper
   1.00 ts Garlic powder                    0.50 ts Black pepper

MMMMM----------------------RICE INGREDIENTS---------------------------
   0.25 c  Vegetable oil                    4.00 tb Unsalted butter
   1.00 c  Chopped onions                   1.50 c  Uncooked rice (converted)
   1.00 c  Chopped green bell peppers       3.00 c  Pork, beef or chicken stock
   0.50 c  Pecan halves, dry roasted        2.00 c  Chopped unpeeled apples
   0.50 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"
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Gingersnap Gravy
 Categories: Sauces
      Yield: 6 servings
 
MMMMM-----------------------SEASONING MIX----------------------------
   1.00 ts Black pepper                     0.50 ts Dried thyme leaves
   0.50 ts Salt                             0.25 ts Rubbed sage
   0.50 ts White pepper                     0.25 ts Ground cayenne pepper
   0.50 ts Ground ginger                    0.13 ts Ground cumin

MMMMM----------------------MAIN INGREDIENTS---------------------------
   2.00 tb Chicken, pork, or beef fat       6.00 c  Basic chicken stock
   2.00 tb Unsalted butter                  1.00 c  Pan drippings from chicken
   0.75 c  Finely chopped onions            8.00 ea Gingersnap cookies
   0.50 c  Finely chopped celery            1.00 ts Light brown sugar, to taste
   0.50 ts Minced garlic                    1.00 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"
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Big Mamou On Pasta
 Categories: Main dish
      Yield: 6 servings
 
MMMMM---------------------------PASTA--------------------------------
   6.00 qt Hot water                        3.00 tb Salt
   0.25 c  Vegetable oil                    1.50 lb Fresh spaghetti (1 lb dry)

MMMMM-----------------------SEASONING MIX----------------------------
   2.00 ts Dried thyme leaves               0.75 ts Black pepper
   1.25 ts Ground cayenne pepper            0.50 ts Dried sweet basil leaves
   1.00 ts White pepper                  

MMMMM---------------------------SAUCE--------------------------------
   1.00 lb Unsalted butter plus             2.00 tb Worcestershire sauce
   4.00 tb Unsalted butter                  1.00 tb Tabasco sauce + 1 teaspoon
   1.00 c  Onions, chopped very fine        2.00 cn Tomato sauce (16 oz)
   4.00 ea Med. garlic cloves, peeled       2.00 tb Sugar
   2.00 ts Minced garlic                    2.00 c  Green onions,chopped vy fine
   3.25 c  RICH chicken stock (see note  

MMMMM-------------------CHICKEN SEASONING MIX------------------------
   1.50 tb Salt                             1.00 ts Black pepper
   1.50 ts White pepper                     1.00 ts Cumin (optional)
   1.50 ts Garlic powder                    0.50 ts Dried sweet basil leaves
   1.25 ts Ground cayenne pepper            2.00 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Louisiana Roast Beef
 Categories: Main dish, Meats
      Yield: 6 servings
 
   0.25 c  Onions, chopped very fine        0.75 ts Black pepper
   0.25 c  Celery, chopped very fine        0.75 ts Minced garlic
   0.25 c  Bell peppers, chopped fine       0.50 ts Dry mustard
   2.00 tb Unsalted butter                  0.50 ts Ground cayenne
   1.00 ts Salt                             4.00 lb Boneless sirloin roast
   1.00 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Cajun Prime Rib
 Categories: Main dish, Meats
      Yield: 6 servings
 
   4.00 lb Prime rib roast (10-1/2 lbs)     0.25 c  Salt
   0.25 c  Black pepper                     2.00 ea Onions, thinly sliced
   0.25 c  Garlic powder                 

MMMMM------------------SEASONING MIX (OPTIONAL-----------------------
   1.00 tb Plus 1 tsp, salt                 1.00 tb Plus 3/4 tsp, black pepper
   1.00 tb Plus 2 tsp, white pepper         2.50 ts Dry mustard
   1.00 tb Plus 2 tsp, fennel seeds         2.50 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Creole Eggs
 Categories: Breakfast, Cheese, Eggs
      Yield: 6 servings
 
MMMMM------------------------WHITE SAUCE-----------------------------
   4.00 tb Butter                           0.50 ts Salt
   4.00 tb Flour                            0.25 ts Pepper
   2.00 c  Milk                          

MMMMM------------------------TOMATO SAUCE-----------------------------
   4.00 tb Butter                           1.00 ea Garlic clove, mashed
   4.00 tb Chopped onion                    2.50 c  Canned tomatoes
   4.00 tb Chopped green pepper             1.00 tb Chili powder (or more)

MMMMM---------------------------------------------------------------
   8.00 ea Hardboiled eggs                  1.00 c  Cracker crumbs (9 crackers)
   1.00 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Acadian Peppered Shrimp
 Categories: Main dish, Fish
      Yield: 4 servings
 
   1.00 lb Butter                           5.00 ea Garlic cloves, minced
   0.50 c  Lemon juice                      1.00 ea Bay leaf, crumbled
   2.00 ts Fresh basil, chopped             0.50 c  Black pepper, finely ground
   2.00 ts Cayenne pepper                   1.00 x  Salt
   2.00 ts Fresh oregano, chopped           4.00 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"
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Hot And Spicy Shrimp
 Categories: Main dish, Fish
      Yield: 4 servings
 
   1.00 lb Butter                           2.00 tb Ground cayenne pepper
   0.25 c  Peanut oil                       2.00 ts Fresh ground black pepper
   3.00 ea Cloves garlic, chopped           2.00 ea Bay leaves, crumbled
   2.00 tb Rosemary                         1.00 tb Paprika
   1.00 ts Chopped basil                    2.00 ts Lemon juice
   1.00 ts Chopped thyme                    2.00 lb Raw shrimp in their shells
   1.00 ts Chopped oregano                  1.00 x  Salt
   1.00 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."
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chili N'Awlins
 Categories: Ethnic, Main dish
      Yield: 12 servings
 
   2.00 lb Ground round beef                1.00 tb Salt
   1.00 lb Ground pork                      1.00 tb Oregano
   5.00 c  Chopped onions                   1.00 tb Red wine vinegar
   1.50 tb Chopped garlic                   1.00 tb Grown sugar
   7.00 tb Chili powder                     2.00 cn 16 oz) red kidney beans
   2.00 cn Chopped green chili peppers      1.00 pk Corn chips
   3.00 cn (16 oz) crushed tomatoes         1.00 ea Head lettuce, shredded
   3.00 tb Tomato paste                    12.00 oz Sharp cheddar cheese, shredd
   4.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Shrimp Pilau
 Categories: Main dish, Fish
      Yield: 4 servings
 
   4.00 tb Butter                           1.00 tb Flour
   0.50 c  Finely chopped celery            1.00 x  Salt
   2.00 tb Chopped bell pepper              1.00 x  Fresh ground black pepper
   2.00 c  Medium whole shrimp              3.00 c  Cooked white rice, hot
   1.00 tb Worcestershire sauce             4.00 ea Slices fried crisp bacon
   1.00 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Sauteed Soft-Shelled Crab
 Categories: Main dish, Fish
      Yield: 1 servings
 
   3.00 ea Soft shelled crabs               1.00 tb Oil
   5.00 tb Butter                           2.00 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Hot Barbecued Chicken
 Categories: Main dish, Chicken
      Yield: 4 servings
 
   1.00 ea Chicken (3 lb)                   2.00 tb Ground cayenne pepper
   1.00 x  Juice of 1-1/2 lemons            1.00 tb Paprika
   2.00 ea Cloves garlic, (see note)        2.00 tb Melted butter
   1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chocolate Pecan Pie
 Categories: Pies, Desserts
      Yield: 6 servings
 
MMMMM---------------------------CRUST--------------------------------
   1.25 c  All-purpose flour(soft wheat     0.50 c  Butter
   0.25 ts Salt                             7.00 tb Ice water

MMMMM--------------------------FILLING-------------------------------
   3.00 ea Eggs                             2.00 tb Butter
   0.50 c  Light corn syrup                 1.50 c  Chocolate chipsw
   0.25 ts Salt                             1.00 c  Chopped pecans
   1.00 ts Vanilla                       

MMMMM--------------------------TOPPING-------------------------------
   0.50 c  Chopped pecans                   0.50 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Brandy Pecan Pie
 Categories: Desserts, Pies
      Yield: 6 servings
 
   0.25 c  Butter                           0.25 c  Brandy
   1.00 c  Sugar                            1.00 c  Whole pecans
   3.00 ea Large eggs                       1.00 ea Unbaked 9-inch pie shell
   1.00 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Basic Cooked Rice - Prudhomme
 Categories: Main dish
      Yield: 6 servings
 
   2.00 c  Uncooked rice (see note)         0.50 ts Salt
   2.50 c  Basic stock (Prudhomme)          0.13 ts Garlic powder
   1.50 tb Onions, chopped very fine        1.00 x  Pinch white pepper
   1.50 tb Celery, chopped very fine        1.00 x  Pinch black pepper
   1.50 tb Bell peppers,chopped vy fine     1.00 x  Pinch cayenne pepper
   1.50 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Basic Stock - Prudhomme
 Categories: Soups
      Yield: 1 servings
 
MMMMM---------------------------BASIC--------------------------------
   2.00 qt Cold water                       1.00 ea Large clove garlic (note)
   1.00 ea Med. onion, (see note)           1.00 x  Bones, excess meat (notes)

MMMMM--------------------FOWL AND GAME STOCKS-------------------------
   1.50 lb Backs, necks, bones (notes)   

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

MMMMM-------------------------PORK STOCK------------------------------
   2.00 lb Pork neck bones (see notes)   

MMMMM-----------------------SEAFOOD STOCK----------------------------
   2.00 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Seafood Dirty Rice
 Categories: Main dish
      Yield: 6 servings
 
   1.75 lb Small shrimp (see notes)         1.00 ts White pepper
   2.00 tb Unsalted butter                  1.00 ts Dried thyme leaves
   1.00 tb Vegetable oil                    0.50 ts Ground cayenne pepper
   0.50 c  Canned tomato sauce              1.50 c  Basic shrimp stock
   3.00 tb Onions, chopped very fine        0.50 c  Heavy cream
   2.50 tb Green bell peppers, chopped      3.50 c  Basic cooked rice
   2.00 tb Celery, chopped very fine        0.75 c  Green onions finely chopped
   1.00 ts Minced garlic                    1.00 c  Packed, lump crabmeat (1/2lb
   1.00 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Seafood Stuffed Flounder
 Categories: Main dish, Fish
      Yield: 6 servings
 
MMMMM-----------------------SEASONING MIX----------------------------
   1.00 ts Salt                             0.50 ts Dried thyme leaves
   0.50 ts Sweet paprika                    0.50 ts Sweet basil
   0.50 ts Black pepper                     0.50 ts Gumbo file (optional)

MMMMM----------------------MAIN INGREDIENTS---------------------------
   3.00 ea Slices bacon, diced              0.50 lb Small shrimp
   1.50 c  Onions, chopped very fine        1.50 c  Basic seafood stock
   1.00 c  Green bell peppers, chopped      6.00 ea Shucked oysters (med. size)
   0.25 lb + 1 Tbsp unsalted butter         0.75 c  All-purpose flour
   0.75 ts White pepper                     0.50 c  Green onions, chopped fine
   0.75 ts Ground cayenne pepper            0.25 c  Grated Parmesan cheese

MMMMM-------------------FLOUNDER SEASONING MIX------------------------
   2.00 ts Salt                             0.25 ts Ground cayenne pepper
   1.00 ts Sweet paprika                    0.25 ts Dried thyme leaves
   0.50 ts White pepper                     0.25 ts Dried sweet basil leaves
   0.50 ts Onion powder                     6.00 ea Flounders (see note)
   0.50 ts Garlic powder                    1.50 c  Grated cheddar cheese
   0.50 ts Dry mustard                      1.00 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Fish Brown Sauce
 Categories: Sauces, Fish
      Yield: 6 servings
 
MMMMM-----------------------SEASONING MIX----------------------------
   1.00 ea Whole bay leaf                   0.25 ts Dried oregano leaves
   0.50 ts Salt                             0.25 ts Dried thyme leaves
   0.50 ts Garlic powder                    0.13 ts Ground cayenne pepper
   0.25 ts White pepper                  

MMMMM----------------------MAIN INGREDIENTS---------------------------
   2.00 tb Vegetable oil                    1.00 ts Worcestershire sauce
   3.00 tb All-purpose flour                2.00 c  Hot basic seafood stock
   0.25 c  Finely chopped onions            2.00 tb Burgundy wine
   4.00 ts Canned tomatoe sauce             2.00 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"
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Very Hot Cajun Sauce For Beef
 Categories: Sauces
      Yield: 6 servings
 
   0.75 c  Chopped onions                   0.50 ts White pepper
   0.50 c  Chopped green peppers            0.50 ts Black pepper
   0.25 c  Chopped celery                   2.00 ea Bay leaves
   0.25 c  Vegetable oil                    0.25 c  Minced jalapeno peppers(note
   0.25 c  + 1 Tbsp all-purpose flour       1.00 ts Minced garlic
   0.75 ts Ground cayenne pepper            3.00 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Cajun Meat Loaf
 Categories: Main dish, Meats
      Yield: 6 servings
 
MMMMM-----------------------SEASONING MIX----------------------------
   2.00 ea Whole bay leaves                 0.50 ts White pepper
   1.00 ts Salt                             0.50 ts Ground cumin
   1.00 ts Ground cayenne pepper            0.50 ts Ground nutmeg
   1.00 ts Black pepper                  

MMMMM----------------------MAIN INGREDIENTS---------------------------
   4.00 tb Unsalted butter                  0.50 c  Evaporated milk
   0.75 c  Finely chopped onions            0.50 c  Catsup
   0.50 c  Green bell peppers, chopped      1.50 lb Ground beef
   0.25 c  Green onions, finely chopped     0.50 lb Ground pork
   2.00 ts Minced garlic                    2.00 ea Eggs, lightly beaten
   1.00 tb Tabasco sauce                    1.00 c  Very fine bread crumbs
   1.00 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"
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Barbecued Shrimp
 Categories: Main dish, Fish
      Yield: 2 servings
 
MMMMM-----------------------SEASONING MIX----------------------------
   1.00 ts Ground cayenne pepper            0.50 ts Dried thyme leaves
   1.00 ts Black pepper                     0.50 ts Dried rosemary leaves, crush
   0.50 ts Salt                             0.13 ts Dried oregano leaves
   0.50 ts Crushed red pepper            

MMMMM----------------------MAIN INGREDIENTS---------------------------
   0.25 lb + 5 Tbsp unsalted butter         0.50 c  Basic shrimp stock
   1.00 ts Worcestershire sauce             0.25 c  Beer at room temperature
   1.50 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Shrimp Sauce Piquant
 Categories: Sauces, Fish
      Yield: 8 servings
 
   2.00 tb Unsalted butter                  1.50 ts White pepper
   2.25 c  Chopped onions                   1.00 ts Ground black pepper
   1.50 c  Chopped green bell peppers       1.50 ts Minced garlic
   0.75 c  Chopped celery                   2.25 c  Basic seafood stock
   3.00 c  Peeled & chopped tomatoes        1.50 ts Dark brown sugar
   1.00 c  Canned tomato sauce              0.75 ts Salt
   3.00 tb Minced jalapeno (see note)       2.00 lb Peeled large shrimp
   2.00 ea Bay leaves                       4.00 c  Hot basic cooked rice
   5.50 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Paneed Veal And Fettucini
 Categories: Main dish, Meats
      Yield: 6 servings
 
   4.00 qt Hot water                        1.50 tb Minced fresh parsley
   2.00 tb Vegetable oil                    1.50 tb Olive oil
   1.00 tb Salt                             0.75 ts White pepper
   0.75 lb Fresh fettucini (1/2 lb dry)     0.50 ts Onion powder
   0.50 lb Unsalted butter                  0.50 ts Garlic powder
   2.50 c  Heavy cream                      3.00 ea Eggs
   0.50 ts Cayenne pepper                   6.00 ea 4 oz slices white veal (note
   0.75 c  + 4 tsp. Parmesan cheese         1.00 x  Vegetable oil for pan frying
   1.75 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Scandinavian Rasberry Soup
 Categories: Appetizers, Soups, Fruits, Desserts
      Yield: 8 servings
 
  20.00 oz (2 pk) Red Raspberries *         0.75 c  Chablis **
   0.50 c  Orange Juice                     1.00 x  Fresh Orange Sections
   0.25 c  Lemon Juice                      1.00 x  Granishes ***
   1.00 tb Cornstarch                       1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Minted Melon Mold
 Categories: Salads, Fruits
      Yield: 8 servings
 
   1.50 c  Boiling Water                    0.13 ts Peppermint Extract
   3.00 oz (1 pk) Lemon Flavor Gelatin      2.00 c  Melon Balls *
   3.00 oz (1 pk) Lime Flavor Gelatin       1.00 x  Lettuce Leaves
   0.75 c  Lime Juice                       1.00 x  Coconut Cream Dressing
   0.50 c  Cold Water                       1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Coconut Cream Dressing
 Categories: Salads
      Yield: 8 servings
 
   0.50 c  Sour Cream                       1.00 tb Honey
   3.00 tb Flaked Coconut                   1.00 tb Lime Juice
 
  In small bowl, combine all ingredients, mix well.  Chill before
  serving. Refrigerate leftovers. Makes about 1/2 cup Dressing
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Celery Seed Dressing
 Categories: Salads
      Yield: 2 servings
 
   0.50 c  Sugar                            0.50 ts Salt
   0.25 c  Lemon Juice                      0.50 c  Vegetable Oil
   2.00 ts Cider Vinegar                    1.00 ts Celery Seed OR Poppy Seed
   1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Cherry Waldorf Gelatin
 Categories: Salads, Fruits
      Yield: 8 servings
 
   2.00 c  Boiling Water                    1.00 c  Chopped Celery
   6.00 oz (1 pk) Cerry Flavor Gelatin      1.00 c  Chopped Walnuts Or Pecans
   1.00 c  Cold Water                       1.00 x  Lettuce Leaves
   0.25 c  Lemon Juice                      1.00 x  Garnishes*
   1.50 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Perfection Salad
 Categories: Salads, Vegetables
      Yield: 8 servings
 
   2.00 ea Envelopes Unflavored Gelatin     0.50 ts Salt
   0.33 c  Lemon Juice                      2.00 c  Finely Shredded Cabbage
   2.75 c  Water                            1.00 c  Chopped Celery
   0.50 c  Sugar                            0.50 c  Chopped Green Pepper
   0.25 c  Cider Vinegar                    2.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Linguine Tuna Salad
 Categories: Salads, Fish
      Yield: 6 servings
 
   7.00 oz Linguine, Broken In Half         1.00 ts Italian Seasoning
   0.25 c  Lemon Juice                      1.00 ts Seasoned Salt
   0.25 c  Vegetable Oil                   12.50 oz (1 cn) Tuna, Drained
   0.25 c  Chopped Green Onions            10.00 oz (1 Pk) Frozen Green Peas *
   2.00 ts Sugar                            2.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Salad Supreme
 Categories: Salads, Chicken
      Yield: 4 servings
 
   1.00 c  Mayo Or Salad Dressing          11.00 oz (1 cn) Mandarin Oranges *
   0.25 c  Lime Juice                       1.00 c  Seedless Green Grape Halves
   1.00 ts Salt                             0.75 c  Chopped Celery
   0.25 ts Ground Nutmeg                    0.50 c  Slivered Almonds, Toasted
   4.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Strawberry Lemonade
 Categories: Beverages, Fruits
      Yield: 4 servings
 
   1.00 qt Fresh Strawberries, Hulled       2.00 c  Club Soda, Chilled
   3.00 c  Cold Water                       1.00 x  Ice
   0.75 c  Lemon Juice                      1.00 x  Garnishes **
   0.75 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Low Calorie Lemonade
 Categories: Beverages
      Yield: 4 servings
 
   3.25 c  Cold Water                       1.00 x  Sugar Substitute *
   0.50 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Fruit Medley Punch
 Categories: Beverages
      Yield: 12 servings
 
   1.00 x  Della Robbia Ice Ring *          1.00 c  Lemon Juice
  20.00 oz (2 pk) Frozen Strawberries**     6.00 oz Frozen Orange JuiceThawed***
   3.00 c  Apricot Nectar, Chilled          1.00 c  Sugar
   3.00 c  Cold Water                      32.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Della Robbia Ice Ring
 Categories: Beverages, Fruits
      Yield: 8 servings
 
   2.50 c  Ginger Ale, Chilled              1.00 x  Fruits *
   0.50 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Grilled Fish In Foil
 Categories: Fish
      Yield: 4 servings
 
   1.00 lb Fish Fillets,Fresh or Frozen     1.00 ts Salt
   2.00 tb Margarine Or Butter              0.25 ts Pepper
   0.25 c  Lemon Juice                      1.00 x  Paprika
   1.00 tb Chopped Parsley                  1.00 ea Med. Onion, Thinly Sliced
   1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Marinated Ginger Chicken
 Categories: Main dish, Chicken
      Yield: 4 servings
 
   1.00 ea 2 1/2-3 lb Frying Chicken        1.00 ts Grated Ginger Root OR
   0.50 c  Lemon juice                      1.00 tb Ground ginger
   0.50 c  Vegtable oil                     1.00 ts Onion Salt
   0.25 c  Imported Soy Sauce               0.25 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
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Whiskey Sour Sirloin
 Categories: Meats, Main dish
      Yield: 6 servings
 
   3.00 lb (1pc) Round Bone Sirloin         1.00 ea Small Onion, Thinly Sliced
   0.33 c  Lemon Juice                     12.00 ea Peppercorns
   0.33 c  Orange Juice                     1.00 ts Salt
   0.25 c  Vegetable Oil                    1.00 ea Med Orange, Thinly Sliced
   0.25 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Quick Barbecue Sauce
 Categories: Sauces, Microwave
      Yield: 2 servings
 
   0.25 c  Finely Chopped Onion             0.25 c  Lemon Juice
   1.00 ea Clove Garlic, Finely Chopped     1.00 tb Worcestershire Sauce
   2.00 tb Butter Or Margarine              1.00 ts Prepared Mustard
   1.00 c  Catsup                           0.13 ts Hot Pepper Sauce
   0.25 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Zesty Barbecued Ribs
 Categories: Meats, Main dish, Microwave
      Yield: 6 servings
 
   6.00 lb Spareribs                        0.25 c  Butter Or Margarine
   2.00 c  Catsup                           0.25 c  Worcestershire Sauce
   0.50 c  Lemon Juice                      1.00 ea Clve Garlic, Finely Chopped
   0.50 c  Brown Sugar, Frimly Packed       0.25 ts Salt
   1.00 tb Prepared Mustard                 0.13 ts Hot Pepper Sauce
   0.50 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Fresh Strawberry Pie
 Categories: Desserts, Pies
      Yield: 6 servings
 
   1.00 ea Baked 9-inch Pie Shell           3.00 oz (1 Pk) Strawberry Gelatin
   1.25 c  Sugar                            1.00 qt Fresh Strawberries
   1.00 tb Cornstarch                       1.50 c  Water
   3.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Frozen Lemon Cream Pie
 Categories: Pies, Desserts
      Yield: 6 servings
 
   1.00 ea 9-inch Graham Cracker Crust      0.25 c  Lemon Juice
   3.00 ea Large Uncracked Eggs.            0.50 pt (1 C) Whipping Cream,Whipped
   0.50 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Blueberry 'N' Spice Sauce
 Categories: Sauces, Microwave
      Yield: 6 servings
 
   0.50 c  Sugar                            0.25 c  Hot Water
   1.00 tb Cornstarch                       2.00 tb Lemon Juice
   0.50 ts Ground Cinnamon                  2.00 c  Blueberries
   0.25 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Lemon Ice Cream
 Categories: Desserts
      Yield: 12 servings
 
   3.00 ea Large Egg Yolks                  1.00 x  Yellow Food Coloring (Opt.)
  14.00 oz Sweetend Condensed Milk          2.00 c  (1 pt) Whipping Cream
   0.50 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Frozen Lemon Souffle
 Categories: Desserts
      Yield: 6 servings
 
   1.50 c  Sugar                            0.67 c  Lemon Juice OR Lime Juice
   3.00 tb Cornstarch                       3.00 ea Large Egg Whites
   1.00 ea Env. Unflavored Gelatin          0.50 pt ( 1 C) Whipping Cream
   1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: White Gazpacho
 Categories: Appetizers, Soups
      Yield: 6 servings
 
   4.00 ts Instant Chicken Bouillion OR    16.00 oz (1 pk) Sour Creem
   4.00 ea Cubes Chicken Bouillion          2.00 tb Lemon Juice
   2.00 c  Boiling Water                    0.25 ts Garlic Powder
   3.00 ea Med Cucumbers                    0.25 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Shrimp Spread
 Categories: Appetizers
      Yield: 2 servings
 
  16.00 oz (2 Pk) Softened Cream Cheese     1.00 tb Prepared Horseradish
   0.25 c  Lemon Juice                      1.00 tb Worcestershire Sauce
   0.50 lb Cooked Shrimp Chopped            0.25 ts Pepper
   1.00 x  Finely Chopped Green Onions*     0.13 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chili
 Categories: Main dish
      Yield: 6 servings
 
   2.00 lb Hamburger Meat                   1.00 x  Garlic Salt
   1.00 x  Onion and Tomatoes               1.00 x  Onion Salt
   1.00 cn Tomato Paste                     1.00 x  Chili Powder
   1.00 cn Chili Beans                    
 
  Brown Hamburger meat in large skillet, drain grease, add remaining
  ingredients, and simmer for 15 minutes.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Lemon Barbecue Marinade
 Categories: Poultry, Sauces
      Yield: 10 servings
 
   0.50 c  Lemon juice                      0.25 c  Vegetable oil
   0.25 ts Salt                             1.00 ea Clove Garlic
   0.50 ts Pepper                           0.50 ts Thyme leaves
   1.00 ts Worcestershire Sauce             4.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Oyster Stuffing
 Categories: Poultry
      Yield: 8 servings
 
   0.25 c  Chopped celery                   1.00 cn Campbell's Oyster Stew
   0.25 ts Sage                             8.00 c  Dried bread cubes
   2.00 tb Butter or Margarine              2.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Libby's Pumpkin Pie
 Categories: Pies, Desserts
      Yield: 8 servings
 
   2.00 ea Eggs, slightly beaten            0.50 ts Ground Ginger
   1.00 cn Libby's solid pack pumpkin       0.25 ts Ground Cloves
   0.75 c  Sugar                            1.50 c  Evaporated Milk (12 oz)
   0.50 ts Salt                             2.00 ea 8 inch Pie Crust
   1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Supreme Casserole
 Categories: Poultry
      Yield: 6 servings
 
   5.00 c  Chopped chicken                  1.00 ts Curry Powder
   2.00 cn Cream of Mushroom Soup           2.00 c  Sharp Cheese; Shredded
   1.00 c  Mayonnaise                       2.50 c  Buttered Bread Crumbs
   2.00 ts Lemon Juice                      0.50 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Hoppin John
 Categories: Main dish
      Yield: 10 servings
 
   1.00 lb Dried Blackeyed Peas             0.50 ts Chili powder
   2.50 qt Water                            1.00 ts Black pepper
   1.00 lb Hog Jowls, Cubed                 1.00 tb Salt
   1.00 c  Chopped Onion                    1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Fig Delight
 Categories: Desserts
      Yield: 50 servings
 
   6.00 c  Ripe Figs                        3.00 pk Strawberry Jello
   6.00 c  Sugar                            1.00 pk Sure Jell
   1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Squash Casserole
 Categories: Vegetables
      Yield: 12 servings
 
   2.00 c  Mashed Cooked Squash             3.00 tb Butter
   1.00 c  Dry Bread Crumbs                 1.00 tb Onion
   1.00 c  Milk                             2.00 ea Eggs
   1.00 c  Grated Cheese                    1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Old Fashioned Bread Stuffing
 Categories: Poultry
      Yield: 15 servings
 
   1.00 qt Diced Celery                     2.00 c  Broth, milk or water
   2.00 ts Poultry Seasoning                1.00 c  Finely chopped onion
   0.50 ts Pepper                           4.00 qt Bread cubes, firmly packed
   1.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Delicious Turkey Gravy
 Categories: Sauces
      Yield: 12 servings
 
   4.00 tb Turkey Fat                       2.00 c  Turkey Broth
   4.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Fruit Cake
 Categories: Cakes, Desserts
      Yield: 20 servings
 
   1.00 lb Candied cherries                 5.00 ea Eggs
   1.00 lb Candied pineapple                2.00 tb Vanilla
   4.00 c  Pecans                           1.00 tb Lemon Extract
   1.00 c  Sugar                            0.50 lb Butter
   2.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chocolate Mint Pinwheels
 Categories: Chocolate, Mint, Cookies, Desserts
      Yield: 10 servings
 
   1.50 c  Chocolate Mint Chips; *          1.00 ea Egg; Large
   0.75 c  Butter; Softened                 1.00 ts Vanilla Extract
   0.33 c  Sugar                            0.50 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Minty Fudge Brownies
 Categories: Chocolate, Mint, Cookies, Desserts
      Yield: 12 servings
 
   1.25 c  Flour; Unbleached                1.50 c  Mint-Chocolate Chips; *
   0.50 ts Baking Soda                      1.50 ts Vanilla Extract
   0.50 ts Salt                             3.00 ea Eggs; Large
   1.00 c  Sugar                            1.00 c  Nuts; Chopped
   0.50 c  Butter                           1.00 x  Walnut Halves; Optional
   3.00 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.
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chocolate Mint Cookies
 Categories: Cookies, Chocolate, Mint, Desserts
      Yield: 12 servings
 
   1.50 c  Mint Chocolate Chips; *          0.25 c  Butter; Softened
   1.00 c  Flour; Unbleached                6.00 tb Sugar
   0.75 ts Baking Powder                    0.50 ts Vanilla Extract
   0.25 ts Baking Soda                      1.00 ea Egg; Large
   0.25 ts Salt                          

MMMMM---------------------------GLAZE--------------------------------
   1.00 c  Mint Chocolate Chips; *          3.00 tb Corn Syrup
   0.25 c  Vegetable Shortening             2.25 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.
 
MMMMM
 
