---------- Recipe via Meal-Master (tm) v7.04
 
      Title: 24-Hour Lettuce Salad
 Categories: Salads
   Servings:  8
 
      1    Head lettuce, torn                       Slightly thawed
    1/2 c  Celery, chopped                     1 c  Mayonnaise
    1/2 c  Green pepper, diced                 2 ts Sugar or honey
      1    Red onion, chopped                  4 oz Cheddar cheese, grated
      1 pk Frozen baby green peas,             8    Slices bacon, crumbled
 
  Layer first 5 ingredients in a glass bowl in order of listing.  Spread on
  mayonnaise.  Sprinkle on sugar or honey, then cheese, then bacon.  Cover
  with foil and refrigerate overnight.  Toss lightly just before serving.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: "Long Life" Noodles with Egg
 Categories: Chinese, Side dish
   Servings:  4
 
      1 lb "Long Life" egg noodles             1 ts Sesame oil
      8 qt Salted water                      1/4 ts Salt
    1/2 lb Spinach                             1 ts Cornstarch paste
      4    Eggs                                2    Green onions, minced
      1 c  Chicken broth                     1/4 c  Boiled ham, slivered
      1 tb Dark soy sauce                 
 
  Preparation:  Wash & trim spinach.  Wash, then boil noodles; drain; divide
  among soup bowls.  In same water, blanch spinach; drain; press dry; chop
  coarsely; put on noodles.
  
  Heat broth in sauce pan.  Add soy sauce, sesame oil, salt & cornstarch
  paste to thicken slightly.
  
  Poaching Eggs:  Put 4 cups of water in wok; bring to boil.  Break eggs in
  ladle one at a time; poach for 2 minutes.  Place egg on spinach.
  
  Finishing:  Pour hot soup over egg.  Garnish with minced onion & ham.
  Serve.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Hot Potato Salad
 Categories: Side dish, German
   Servings:  6
 
      3 c  Cooked cubed Potatoes           1 1/2 c  Coarsley chopped Apples
     10 x  Slices Bacon                      1/2 c  Chopped Onion
    1/2 c  Celery, chopped                 1 1/2 tb Flour
    3/4 c  Apple juice (or water)            1/3 c  Vinegar
    1/3 c  Sugar                          
 
   In skillet, cook bacon. Remove and drain. Pour off all but 3 T bacon fat,
  add onion and celery and stir fry 1-2 minutes. Blend in flour. Add juice
  and vinegar, stirring until mixture thickens. Add sugar.
   Preheat oven to 350 deg F. Place potatoes, apples, and crumbled bacon in
  greases 1 1/2 qt casserole. Add skillet mixture, mixing lightly.
   Cover and bake 30 minutes.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Ichiban Dashi ( Basic Soup Stock)
 Categories: Japanese, Soups
   Servings:  1
 
      4 pt Cold Water                          3    Inch Square Kombu
    1/2 oz Katsuobushi                    
 
  Pour 4 pints of cold water into lg saucepan and bring it to boil.  Drop in
  Kombu, and bring just to boil again, then remove the Kombu and set aside.
  Stir in the Katsuobushi and turn off heat.  Let rest for 2 minutes, then
  skim off scum.  Strain out Katsuobushi.  Set both aside.  The Stock may be
  used immediately or can be used up to 8 hours later.  Can be kept in fridge
  for up to 2 days.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Niban Dashi (Vegetable Stock)
 Categories: Japanese, Soups
   Servings:  1
 
      3 x  Inch Sq Cooked Kombu              3/8 pt Katsuobushi (Cooked)
      2 pt Cold Water                          3 tb Pre-Flaked Katsuobushi
 
  The Kombu and the Katsuobushi may be taken from the Ichiban Dashi recipie.
  Put the cooked Kombu anf Katsuobushi with 2 Pt cold water in a medium sized
  saucepan and bring to boil.  Add all Katsuobushi, reduce heat and simmer
  for 5 minutes.  Strain out Kombu and Katsuobushi, discard Kombu and
  Katsuobushi.  Can be kept at room temp for 8 hrs or refrigerated for 2
  days.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Satsuma Jiru (Miso-Flavored Pork and Vegetable Stew)
 Categories: Japanese, Soups
   Servings:  6
 
    1/2 lb Boned Pork 1/4" Dice                1 lb Pork Neck Bones
           Section Canned Konnyaku             2    Shiitake
      1    Gobo                                1    Medium Carrot
      1    1" Slice Daikon                     4 oz Sweet Potato, Pld 1/4" Dice
      4 oz Aka Miso                            1 pn MSG
      1    Green Onion                              Hichimi Togarishi
 
  Cut Konnyaku into strips 1/4" wide and 2" long.  Peel Carrot and cut into
  strips 2" long and 1/4" wide.  Cut Daikon into strips 1/4" wide and 1"
  long. PREPARE IN ADVANCE: 1.Bring 3/8pt of water to boil and drop in diced
  pork.  Cook for 10 minutes 2. Cover pork bones with 2 1/2 pt cold water,
  bring to boil uncovered. Reduce heat and simmer for 30 minutes strain
  broth.  Set aside pork and broth. 3. Bring 3/8 pt water to boil and drop in
  Konnyaku, return to boil, ans set aside. 4. Steam Shiitake for 4 minutes,
  discard stalks, slice caps into strips. 5. Peel gobo to make 3 T of
  peelings, discard root. TO COOK:
    Drop the Konnyaku into the pan of pork broth and bring to boil over low
  heat.  Add carrot and Daikon strips and raise heat.  Bring to full boil ,
  add Sweet potato and mushroom strips.  Skim off foam.  Cook for 5 more
  minutes and, with the back of a spoon, rub in the miso in through a
  strainer.  Stir in MSG.  Stir in the Gobo (if used). TO SERVE: Transfer
  soup to a large serving bowl, sprinkle onions over the top, and add spice.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Misoshiru (Clear Soup with SoyBean Paste)
 Categories: Japanese, Soups
   Servings:  2
 
----------------------------------AKA MISO----------------------------------
  2 1/2 pt Ichiban Dashi                       4 oz Aka Miso Paste

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

---------------------------------AWASE MISO---------------------------------
  2 1/2 pt Ichiban Dashi                       4 oz Shiro Miso Paste
      4 oz Aka Miso Paste                 
 
  Place 2 1/2 pt Dashi in a medium sized saucepan and set a sieve over the
  pan.  Rub in the Miso.  Bring the soup to simmering point over a moderate
  heat, remove from heat and add a pinch of MSG.  Add a garnish (Misoshiro
  No-mi) and serve at once.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Mishoshiru No-mi (Miso Soup Garnishes)
 Categories: Japanese, Relishes
   Servings:  6
 
--------------------------WASAME AND SPRING ONIONS--------------------------
    1/2 oz Wakame                              1    Spring Onion

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

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

-------------------------------FU AND MUSTARD-------------------------------
     18    Kobana or Yachi-Fu                  1    Powdered Mustard
 
  WAKAME AND SPRING ONIONS Soak the Wakame in a bowl of warm water for 15
  minutes.  When soft, strip the leaves fro the tough central vein. Discard
  the vein. Add sliced onions. TOFU AND SPRING ONIONS When soup simmers, drop
  in the tofu ans simmer for 1 minute.  Pour into bowl, garnish with onions,
  and serve. DIAKON AND SPRING ONION
    Cut the 1 inch diakon into strips 1/8" wide and 2" long.  COver the
  strips with cold water and bring to a boil.  Reduce heat and simmer for 5
  minutes until vegitable are tender but still firm.  When the Miso soup
  begins to simmer, drain the Daikon and add it to the soup.  Garnish with
  onions and serve. FU AND MUSTARD Soak the dried coutons in cold water for
  10 minutes, until they are soft.
   Squeeze the gently to rid them of their moisture.  Bring the Miso to a
  simmering point, drop the croutons and simmer for 1 minute.  Pour the sou,
  add mustard, and serve.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Kamo Sakamushi (Sake Steamed Duck)
 Categories: Japanese, Appetizers
   Servings: 24
 
      2    Whole Duck or Chicken Breast    2 1/2 ts Sake
 
  IN ADVANCE: Place Boned Duck or CHocken breast skin side up on a flameproof
  dish and sprinkle with 1 scant t of salt. Cover, refrigerate, and let sit
  for 3 hours. TO COOK: Preheat the grill to it's highest point. Meanwhile,
  pour Sake over the Chicken or Duck and steam for 7 minutes. Remove the from
  steamer, and grill 3" from heat for 2 minutes. Cool to room temperature,
  cut breasts into 1/4" slices and serve.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Hamaguri Shigure-ni (Sweet Cooked Clams)
 Categories: Japanese, Appetizers
   Servings: 24
 
      3 tb Sake                            1 1/2 oz Sugar
     24    Small Clams or Cockels          2 1/2 tb Soya Sauce
 
  TO COOK: Put the Sake, sugar, and clams into a large frying pan and stir
  together. Bring to boil over high heat and cook for 3 minutes, uncovered.
  Stir in the Soya sauce and cook briskly for another minute. Remove from
  heat and set aside.
      Boil the remaining liquid for 10 minutes until it becomes syrupy.  Add
  clams and stir them gently in the sauce over hight heat for 1 minute. TO
  SERVE: Transfer to deep bowl, and cool to room temperature. Serve cool.
  
  *NOTE:  Tiny Shrimp, mussels, or bits of fresh tunny fish may be sustituted
  for the clams and cockles.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Hamaguri Sakami (Sake Seasoned Clams)
 Categories: Japanese, Appetizers
   Servings: 12
 
     12    Littleneck Clams or Cockles     1 1/2 pt Boiling Water
      3 tb Sake                                1 pn MSG
      6    Thin slices of lemon           
 
  PREPARE IN ADVANCE: Have clams shelled, save shells. Discard shallow
  halves, scrub the deep halves. Drop the shells into boiling water, boil for
  2-3 minutes, then drain. Rinse and dry. TO COOK AND SERVE: Bring the Sake
  to boil over high heat.  Sprinkle MSG, then drop in the clams, stir gently,
  and cover.  Cook over moderately high heat for 3-4 minutes, then remove the
  clams and place in the shell.  Garnish each clam with a slice of lemon.
  Serve at room temperature.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Awabi Sakami (Sweet Cooked Abalone)
 Categories: Japanese, Appetizers, Fish
   Servings:  6
 
     15 oz Abalone (canned)                  1/4 pt Water
  2 1/2 tb Sake                                1 oz Sugar
  2 1/2 ts Soya Sauce                     
 
  Empty the can of Abalone into a small saucepan and add water.  Bring to
  boil, reduce heat and simmer uncovered for 10 minutes.  Add Sake and Sugar
  and cook for another 5 minutes, stir in Soya sauce and continnue to cook
  for 2-3 more minutes.  Cool to room temperature, cut the abalone into 1/2"
  thick slices and serve.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Shibu Kawa-ni (Chestnuts Cooked in Green Tea)
 Categories: Japanese, Appetizers
   Servings:  6
 
      6    Peeled Chestnuts                2 1/2 ts Green Tea Leaves
      4 ts Sugar                               1 ts Soya Sauce
 
  Cover the chesnuts with cold water and the tea leaves and bring to boil in
  a small saucepan.  Reduce the heat  and simmer for 20 minutes until the
  chestnuts show no resistance when pierced.  Drain and wash under cold
  running water.  Leave the brown membrane intact.  Put 3/8 pt of water,
  sugar and the chestnuts into a saucepan and bring to boil.  Reduce heat and
  simmer 20 minutes, the stir in Soy Sauce.  Simmer for 5 minutes, remove
  from heat, and cool to room temperature before draining and serving.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Ebi Kimizushi (Prawn Sushi with Egg Yolk)
 Categories: Japanese, Appetizers, Fish
   Servings:  6
 
-----------------------------------SUSHI-----------------------------------
      6    Med., Raw, Unshelled, Shrimp  

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

----------------------------------FILLING----------------------------------
      4    Egg Yolks                       1 1/4 ts Sugar
    1/4 ts Salt                            2 1/2 ts Lemon Juice
      1 pn MSG                            
 
  TO COOK PRAWNS: Leaving the shells of the prawns intact, insert the
  toothpicks along the inside curves to prevent curling. Drop the prawn into
  3/4 pt of boiling water and cook briskly, uncovered, for about 3 minutes
  until pink and firm. Drain in a sieve and cool quickly under cold running
  water.  Remove the toothpicks and peel the prawns, leaving the last section
  of shell and tail on each one. De-vein the prawns by making a shallow
  incision  across their tops with a small, sharp knife. Lift out the vein.
  Butterfly the prawns by cutting along their inner curves 3/4 of the way
  through, spreading the open and flattening with a cleaver. MARINADE Put the
  vinegar, water, salt, sugar and MSG into a mixing bowl and stir together
  thoroughly.  Add the prawns, marinade at room temperature for 1 hour.
  FILLING Drop the egg yolks into a small saucepan and beat lightly with a
  fork. Remove 2 1/2 t of the yolks and set aside.
    Add 3/4 pt of water to the remaining yolks, stir thoroughly, and cook
  over a moderate heat for 10-15 minutes until the yolks are firm and
  hard-boiled.  Drain them in a sieve, and mash them into a paste.  Beat the
  sugar, salt, salt, lemon juice, MSG, and the rest of the raw egg yolks and
  continue to beat.  Rub the mixture through a fine sieve. TO ASSEMBLE AND
  SERVE Divide the seasoned egg filling into 6 equal parts and pack each part
  into the center of a prawn. Seal the edges by pressing them together. Serve
   at room temperature.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Gyuniku Negimaki (Steak and Onion Spring Rolls)
 Categories: Japanese, Appetizers, Meats
   Servings:  8
 
      4 oz Slice Rump Steak                    2    Spring Onions w/ 3" of stalk
      3 tb Teriyaki Sauce                 
 
  PREPARE IN ADVANCE: Cut onions in half lengthwise, the cut into 4" pieces.
  Place the steak between sheets of greasproof paper and pound into 1/8"
  thickness.  Cut the steaks in half crosswise.  Arrange the strip of onions
  down the length of each piece of meat.  Starting with the wide end, roll
  into tight cylinders.  Secure with toothpicks. TO COOK: Preheat grill. Dip
  rolls in Teriaki sauce and grill them 3" from heat for 3 minutes. Dip again
  in sauce and grill for another 3 minutes. Remove toothpicks, trim ends, and
  cut into 1" pieces.  Stand each piece on end.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Nasu Karashi Sumiso-ae (Eggplant w/ Mustard & Miso Dressing
 Categories: Japanese, Vegetables, Salads
   Servings:  6
 
      1 lb Eggplant                            1 pn Salt
      4 tb White Miso Dressing             2 1/2 ts Soy Sauce
  2 1/2 ts Powdered mustard (Wasabi)      
 
  IN ADVANCE: Cut the Eggplant in half lengthwise, then crossways into 4
  pieces, then into 4" cubes. Bring 3/4 pt water to boil in a small saucepan.
  Add Salt and drop in Eggplant. Boil fot 3-5 minutes. Drain and let cool.
  Pat the cubes dry. TO ASSEMBLE AND SERVE: Put the Miso, Soy Sauce, and
  Wasabi into a mixing bowl and stir until well blended. Add the eggplant and
  toss until well coated.  Serve at room temperature.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Shira-ae (Tofu & Sesame-Seed Dressing w/ Vegetables)
 Categories: Japanese, Vegetables, Salads
   Servings:  6
 
      2    Pieces Canned Konnyaku              1    Loaf Tofu
      1    Sm Carrot, Scraped & Shred          1 pn Salt
      1 ts Vegetable Oil                       6 tb Niban Dashi
      3 ts Sugar                               1 pn MSG
    1/4 ts Soy Sauce                       2 1/2 ts White Sesame-Seeds
 
  PREPARE IN ADVANCE:
     Bring 3/8 pt water to boil  and drop in Konnyaku.  Return to boil and
  drain immediately.  Bring another 3/8 pt water to boil and drop in the loaf
  of Tofu.  Reduce heat and simmer for 5 minutes, drain and cool to room
  temperature.  Wrap Tofu in a towel and napkin and squeeze to remove
  moisture.  Rub through a sieve over a bowl.
     Cook the Carrots for 30 minutes.
     Heat oil over high heat.  Stir in the Dashi, 1/2 t sugar, salt, MSG, and
  1/8 t Soy Sauce.  Bring to boil.  Continue to boil until liquid has reducet
  by half.  Cool to room temp. Roast sesame seeds and grind into a paste and
  mix with Tofu. TO ASSEMBLE AND SERVE: Drain the Konnyaku and its sauce
  through a sieve set over a small bowl. Stir in 5 t of the sauce into the
  Sesame-seed/Tofu Paste.  Stir in 2 1/2 t salt, MSG, the drained Konnyaku,
  and the grated Carrot.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Goma Jayu-ae (Soy & Sesame-Seed Dressing w/ French Beans)
 Categories: Japanese, Salads, Vegetables
   Servings:  6
 
      1 lb French beans                        1 pn Salt
    3/8 pt Niban Dashi                     2 1/2 ts Sugar
      1 pn MSG                             1 1/2 ts Sake
    1/4 ts Soy Sauce                     

----------------------------------DRESSING----------------------------------
  1 1/2 oz White Sesame Seed, Ground       2 1/2 tb Sake
  1 1/2 ts Sugar                               5 ts Soy Sauce
 
  PREPARE IN ADVANCE: Snip off ends of french beans and discard. Cut beans
  into 1/2" lengths. Drop them into 3/4 pt of lightly salted boiling water,
  reduce heat and cook briskly, about 8-10 minutes until beans are tender but
  still slightly resistant to bite. Drain and run under cold water.
       Put the Dashi, Sugar, 1/4 t Salt, MSG, Sake and Soy Sauce into a pan.
   Bring to a boil. Add the beans, return to boil.  Remove from heat and let
  cool to room temperature. DRESSING: Heat Sake to likewarm over a high heat.
  Ignite Sake and let burn until the flame dies out. Pour Sake into a small
  bowl and let cool to room temperature. Add all ingredients and mix
  thoroughly. TO SERVE: Toss together the french beans and dressing, serve at
  room temperature.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Sambai-zu  (Rice-Vinegar and Soy Dipping Sauce)
 Categories: Japanese, Sauces
   Servings:  6
 
      2 tb Rice Vinegar                        2 tb Niban Dashi
      1 tb Sugar                           1 1/2 ts Soy Sauce
    1/8 ts Salt                                1 pn MSG
 
  Put the vinegar, Dashi, Sugar, Soy Sauce and salt ito  a small saucepan and
  sprinkle lightly with MSG.  Bring the Sauce to boil, then immediately
  romove from heat and set aside.  Let cool to room temperature.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Toriwasa (Chicken & Parsely with Horesradish Sauce)
 Categories: Japanese, Poultry
   Servings:  6
 
      1    Whole Chicken Breast                5 tb Sake
    1/8 ts Salt                                1 pn MSG
    1/2 ts Salt                                4 oz Bunch Italian Parsely
  2 1/2 ts Wasabi                              2 tb Soy Sauce
      1    Sheet Nori                     
 
  Skin and bone chicken breasts.  Cut chicken breasts horizontally into paper
  thin slices, then into shreds 1/4" wide.  Put chicken, sake, 1/8 t salt,
  and a sprinkling of MSG into a small saucepan.  Bring to a boil. Remove
  from heat and let cool to room temperature.
       Put 5/8 pt water, 1/2 t salt, into as small pan.  Bring to a boil.
  Cook parsely for 1 minute.  Drain and rinse under cold water. TO ASSEMEBLE:
  Put the Wasabi paste with 2 T of soy sauce and MSG into a mixing bowl. Stir
  in chicken, liquid and parsely; mix thoroughly.  Divide into 6 small bowls,
  and cover with shredded nori.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Neri Shiro Miso (White Miso Dressing)
 Categories: Japanese, Sauces
   Servings:  1
 
     30 oz Shiro Miso (White Miso)            10 oz Sugar
    3/8 pt Sake                                2    Egg Yolks
 
  Put the miso, sugar,sake into a medium sized saucepan and bring to a boil,
  stirring constantly.  Reduce heat and, and simmer for 30 minutes, stirring
  occaisionally.  Remove pan from heat and wuickly beat in 2 egg yolks, 1 at
  a time.  Immediately dip the bottom of the pan in ice water to cool
  rapidly. The dressing may be used in Nuta-ae, Nasu Karashi Sumiso-ae, or
  Kinome-ae.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Kinome-ae (Bamboo Shoots with Green Soy Dressing)
 Categories: Japanese, Vegetables, Salads
   Servings:  6
 
     10 oz Bamboo Shoots (Takenoko)          3/8 pt Niban Dashi
  1 1/2 ts Sugar                               2 ts Salt
      1 pn MSG                                 5 ts Sake
           2" Square Kombu                     4 oz Fresh Spinach leaves
      3 tb Neri Shiro Miso                   1/4 ts Kona Sansho (Pepper)
 
  IN ADVANCE: Place bamboo shoot on side, cut off base, the cut bas in half
  horizontally.  Cut the top lengthways in quarters.  Cut all pieces into
  1/2" dice.  Bring 3/8 pt water to boil, drop in shoots, and return to boil.
  Boil uncovered for 10 minutes until tender.  Drain and set aside.
       Put Dashi, sugar, 1/4 t salt, msg and kombu into a medium saucepan and
  bring to  a boil over high heat.  Add the bamboo shoots.  Boil until almost
  all of the liquid is gone.  Remove from heat and set aside to cool.
       Wash the spinach leaves thoroughly and pat dry.  Grind the leaves into
  a paste, adding the rest of the salt slowly.  Add 3/8 pt of water to paste
  andtransfer to a small saucepan.  Bring to boil.  Pour misture through a
  fine sieve, discard the liquid. TO SERVE: Pour the miso dressing into a
  bowl and rub the spinach paste through a sieve into the dressing. The stir
  the mixture until it turns a soft, delicate green. Sprinkle with a 1/4 t of
  Kona Sansho powder. Add the bamboo shoots, and stir together gently. Serve
  at room temperature.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Horensho Hitashi (Spinach w/ Toasted Sesame Seeds)
 Categories: Japanese, Salads
   Servings:  6
 
  2 1/2 ts Salt                            1 1/2 lb Fresh Spinach
  2 1/2 ts Sesame Seeds                        3 tb Niban Dashi
    1/2 ts Sugar                               1 ts Soy Sauce
      1 pn MSG                            
 
  Bring 5/8 pt water to boil and add salt.  Gather the spinach into a large
  bouquet, place it in the saucepan, and cover tightly.  Cook for 5 minutes
  until the upper leaves begin to wilt.  Immediately drain and plunge into
  cold water.  Cut away the stalks and discard.  Squeeze the leaves dry. Cut
  the leavesinto 1" pieces and squeeze them dry again.  Set aside
       Heat a heavy fry pan until water skitters accross surface.  Add seeds,
  and warm for 3-4 minutes, shaking constantly.
       Put the dashi, sugar, soy sauce and MSG into a small saucepan, stir
  and bring to a boil over high heat.  Remove from heat and serve. TO SERVE:
  Pour sauce over the spinach and toss together to coat leaves. Divide into 6
  bowls and sprinkle with sesame seeds.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Namasu (Daikon and Carrot in Vinegar Dressing)
 Categories: Japanese, Salads, Vegetables
   Servings:  6
 
    1/2 lb Daikon, peeled & Shredded           1    Small Carrot, shredded
  2 1/2 ts Salt                              1/4 oz Katsuobushi
  2 1/2 ts Rice Vinegar                    1 1/2 ts Sugar
      1 pn MSG                            
 
  Put the Daikon, carrot, 3/8 pt water and salt into a mixing bowl, Stir
  thoroughly and set aside for 30 minutes.
    Put half of the Katsuobushi into a small pan, cook uncovered over low
  heat for 3-4 minutes, stirring constantly.  Transfer the Katsuobushi to a
  mortar and grind into a fine powder.  Shake the powder onto a piece of
  greaseproof paper through a sieve and set aside.
      Drain the daikon and carrot, squeeze them dry and place in a mixing
  bowl.  Add vinegar, sugar, and MSG.  Mix thoroughly and add katsuobushi.
  Serve at room temperature in small bowls
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Sashimi (Sliced Raw Fish)
 Categories: Japanese, Fish
   Servings:  5
 
---------------------------CHOOSE ONE (ONE PIECE---------------------------
      1 lb Fresh Sea Bass Fillet               1 lb Halibut
      1 lb Squid                               1 lb Abalone
      1 lb Turbot                              1 lb Bream
      1 lb Tunny Fish                    

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

----------------------------------GARNISH----------------------------------
           2" Secion Diakon                    1    Carrot
      1    Celery                         
 
  CUTTING THE FISH: There are 4 basic cuts for Sashimi. A Very sharp, heavy
  knife is a must. 1. Hara Giri (Flat Cut) Most popular cut. Suitable for any
  filleted fish. Holding the fish firmly, cut straight down in slices about
  1/4" to 1/2" thick and 1" wide, depending on the size of the fillet.
  
  2.  Kaku Giri (Cubic Cut)  This style of cutting is more often used for
  tunny fish.  Cut the fish as above, the cut the slices into 1/2" cubes.
  
  3. Ito Zukuri (Thread Shape)  Although this technique may be used with any
  small fish, it is especially suitable for squid.  Cut the squid straight
  down into 1/4" slices, the cut lengthways into 1/4" wide strips.
  
  4.  Usu Zukuri (Paper Thin Slices)  Place a fillet of bass or bream on a
  flat surface and, holding the fish firmly with one hand, slice it at an
  angle into almost transparent sheets.
  
  TO SERVE: Sashimi may be composed of one fish or a variety of fish. To
  serve as part of a meal, arrange the fish attractively on individual
  serving plates. Garnish each plate with obout 1/2 teaspoon of wasabi and
  decorate with strips of daikon, carrot and/or celery. Cover with a sheet of
  plastic and refrigerate for NO MORE THAN 1 HOUR before serving.
      Pour the dipping sauce of your choice into tiny dishes and accompany
  each serving of Sahshimi with it's own sauce.  The wasabi may be mixed with
  soy sauce or tosa joyu to taste.  To serve as an hors d' oerve, arrange two
  or more varieties or cuts of sashimi on a serving dish and accompany with
  dipping sauce.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Isobe Zukuri (Sashimi Wrapped in Laver)
 Categories: Fish, Japanese
   Servings:  6
 
      6 x  Sheets Nori                         1 lb Fresh fish fillet

-------------------------------DIPPING SAUCE-------------------------------
      6 tb Chirizu -OR-                        6 tb Tosa Joyu
 
  IN ADVANCE Cut fish into slices 1/2" thick and 6-7" long (as lonf as a
  sheet of nori). TO ASSEMBLE AND SERVE: Pass the nori, one sheet at a time,
  over a flame to intensify it's flavor and color. Lay the nori flat on a
  hard surface (the japanese use a bamboo mat to facilitate rolling) with the
  wide side of the mat facing towards you. Place a long slice of fish along
  the length of the nori and roll the nori into a long, thick, tight
  cylinder.  Cut crosswise into 1 1/2" slices with a sharp knife. Roll and
  cut the remaining fish and nori in the same way.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Chirizu (Spicy Dipping Sauce for Sashimi)
 Categories: Japanese, Sauces
   Servings:  1
 
      5 ts Sake                                4 oz Daikon
      2    Spring Onions                       3 tb Japanese soy sauce
      3 tb Lemon juice                         1 pn MSG
    1/8 ts Hichimi Togarashi              
 
  Warm the sake in a small sucepan.  Ignite with a match, off the heat, and
  shake tha pan gently until the flame dies out.  Pour the sake into a dish
  and cool.  Put the sake with the grated daikon, onions, soy sauce, lemon
  juice, MSG, and the 7 pepper spice into a mixing bowl.  Mix well. To serve,
  place in small individual dishes and serve with sea bass, sea bream, or
  sashimi.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Tosa Joyu (Soy-Based Dipping Sauce for Sashimi)
 Categories: Japanese, Sauces
   Servings:  1
 
      3 tb Soy sauce                       2 1/2 ts Sake
      5 ts Katsuobushi                         1 pn MSG

----------------------------------GARNISH----------------------------------
  2 1/2 ts Wasabi                         
 
  Place all ingredients in a small saucepan.  Bring to a boil, uncovered,
  stirring constantly.  Remove from heat, strain, ans set aside to cool.
  Divide into serving dishes and garnish with wasabi.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Some Oroshi (White-Radish and Red-Pepper Garnish)
 Categories: Japanese, Sauces
   Servings:  1
 
           3" round section daikon             4    Takano Tjume (Whole red pepp
      6 tb Pon-su (equal soy-lemon juic        2    Spring onions, chopped
 
  Make 4 openings in the  flat side of the daikon with chopsticks or the tip
  of a knife.  Insert a red pepper deep into each opening, so that the tip is
  level with the daikon.  Set aside for at least 4 hours.  The daikon's
  moisture will reconstitute the pepper and the pepper will have spiced the
  daikon.  Grate the daikon, divide into 6 equal parts, and roll into a small
  ball. TO SERVE: Pour the pon-su (equal parts soy-sauce and lemon juice) and
  add a ball to each dish. garnish with onion and serve with sashimi.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Zucchini Frittata
 Categories: Vegetarian, Main dish, Vegetables
   Servings:  6
 
      2 tb Salad oil                           6 x  Eggs
           Small onion, finely chopped       1/8 ts Pepper
           Clove garlic, minced/pressed      1/4 ts Dry basil
      2 x  Large Swiss Chard *               1/4 ts Oregano leaves
           Med-sized zucchini chopped          1 c  3oz. grated Parmesan cheese
 
  A frittata is a flat omelet with a meledy of vegetables and herbs mixed
  into it.  This recipe calls for zucchini and chard, but you can substitute
  any summer squash for zucchini, and spinach for the chard.
  
  * Swiss chard leaves (including stems), coarsley chopped
  
  Heat oil in a wide frying pan over medium heat.  Add onion, garlic,chard,
  and zucchini; cook, stirring ocasionally, until vegetables are soft (about
  5 minutes).  Remove from heat and let cool slightly.
  
  Beat eggs lightly with pepper, basil, and oregano.  Stir in cheese and
  vegetables.  Pour into a greased 9-inch pie pan.  Bake in a 350 degree oven
  for 25 to 30 minutes or until puffed and brown.  Serve hot or at room
  temperature.
  
  Per serving: 14 grams protein, 4 grams carbohydrates, 269 milligrams
  cholestrol, 204 calories
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Chiles Rellenos Casserole
 Categories: Vegetarian, Mexican, Main dish, Vegetables
   Servings: 10
 
      2 cn Whole green chili peppers*          4 c  Milk
      3 c  Sharp Cheddar cheese**            3/4 c  All-purpose flour
      4    Green onions, sliced              1/4 ts Salt
      3 c  Shredded mozzarella cheese          2 cn Green chili salsa
      6    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.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: ITALIAN MINESTRONE SOUP COCA-COLA
 Categories: Soups, Italian, Beef
   Servings:  6
 
  2 1/2 lb Blade chuck roast OR              1/4 c  Onion, diced
           Meaty soup bones                  1/4 c  Parsley, chopped
  2 1/2 qt Water                               1    Clove garlic, minced
      2 ts Salt                              1/2 c  (2 oz) elbow macaroni
      1 sm Onion                               1 cn (6 oz) tomato paste
    1/2 c  Celery leaves                       1 c  COCA-COLA
      1    Bay leaf                            1 tb Olive oil
      2    Slices, bacon, diced                1 tb Worcestershire sauce
  1 1/2 c  Kidney beans                        1 tb Italian seasoning
    1/2 c  Green beans, fresh/chopped          1 ts Salt
    1/2 c  Celery, diced                     1/4 ts Black pepper
    1/2 c  Green peas                               Parmesan cheese,
    1/2 c  Zucchini, thinly sliced                  Grated (optional)
    1/2 c  Carrots, thinly sliced         
 
  In a large pan, place the meat, water, salt, small onion, celery leaves,
  and bay leaf.  Cover and simmer about 2-1/2 hours until the meat is tender.
  Remove the meat.  Strain the broth (should measure 2 quarts). Add ice cubes
  to the broth to harden the fat and remove the fat. Discard the fat.
  
  Finely dice the meat, discarding any fat and bones (should be about 2
  cups).  In a 5 to 6 quart kettle or Dutch oven, combine the beef broth and
  the meat.  Place over low heat while preparing the rest of the ingredients.
  
  Pan-fry the bacon until crisp.  Add the bacon and the drippings and all the
  remaining ingredients, except Parmesan cheese, to the broth. Cover and
  simmer about 30 minutes, until the vegetables and macaroni are tender.
  Serve sprinkled with Parmesan cheese, if desired. Makes about 3 quarts.
  Recipe:  "International Cooking with Coca-Cola", a give-away
         pamphlet from The Coca-Cola Company, 1981
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: FRENCH ONION SOUP COCA-COLA
 Categories: Soups, French
   Servings:  4
 
    1/4 c  Butter or margarine               1/2 ts Vinegar
      4 c  Onions, thinly sliced             1/8 ts Pepper
      2 cn (10.5 oz ea) beef broth                  French bread, cut into
           (bouillon)                               Thick slices
    3/4 c  COCA-COLA                                Parmesan cheese, grated
      1 ts Salt                           
 
  In a heavy saucepan, melt the butter/margarine.  Add onions and cook until
  they are golden, do not brown.  Add the undiluted beef broth, 1 soup can of
  water, Coca-Cola, salt, vinegar, and pepper. Cover and simmer 20 to 25
  minutes.
  
  In a broiler, toast one side of the French bread slices.  Turn and
  generously sprinkle with the Parmesan cheese.  Toast until browned. Into
  deep bowls, ladle the soup and top with the toast, cheese-sided up. Makes 4
  servings or about 6 cups.
  Recipe:  "International Cooking with Coca-Cola", a give-away
         pamphlet from The Coca-Cola Company, 1981
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: CHINESE PEPPER STEAK COCA-COLA
 Categories: Beef, Chinese, Main dish
   Servings:  6
 
  1 1/2 lb Top round or sirloin steak,              Thin strips
           Boneless                            1 c  Celery, thinly sliced
      2 tb Oil                               1/4 c  Onions, thinly sliced
      1    Clove garlic, minced              1/2 c  COCA-COLA
      1 ts Salt                                2 md Tomatoes, ripe
      1 c  Beef broth (bouillon),          2 1/2 tb Cornstarch
           Canned and undiluted              1/4 c  COCA-COLA
      1 c  Green bell pepper, cored,           1 tb Soy sauce
           Seeded, and cut into                     Rice, cooked and hot
 
  Trim all fat from the meat and cut into pencil-thin strips. In a deep
  skillet or Dutch oven, heat oil, garlic, and salt. Add the meat and brown
  over high heat, about 10 minutes, stirring occasionally with a fork. Add
  the beef broth. Cover and simmer for 15 to 20 minutes, or until the meat is
  fork-tender.
  
  Stir in the green pepper strips, celery, onions, and 1/2 cup of Coca-Cola.
  Cover and simmer for 5 minutes.  Do not overcooked; the vegetables should
  be tender-crisp.  Peel the tomatoes, cut into wedges, gently stir into
  meat.
  
  Blend cornstarch with the 1/4 cup of Coca-Cola and the soy sauce. Stir
  mixture into the meat and cook until sauce is thickens, about 1 minute,
  stirring lightly with a fork.  Serve over hot rice. Makes 6 (3/4 cup)
  servings.
  Recipe:  "International Cooking with Coca-Cola", a give-away
         pamphlet from The Coca-Cola Company, 1981
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: GERMAN SAUERBRATEN COCA-COLA
 Categories: German, Beef, Main dish
   Servings:  8
 
      4 lb Beef rump, sirloin tip, OR         10    Whole black peppercorns
           Round bone chuck, boneless         10    Whole cloves
  1 1/2 c  Vinegar                             3    Bay leaves
      1 c  COCA-COLA                           2 tb Sugar
    3/4 c  Water                           1 1/2 ts Salt
      3    Onions, sliced                           Flour
      2    Stalks celery, sliced               3 tb Oil or shortening
      2    Carrots, sliced               

-----------------------------------GRAVY-----------------------------------
      3 c  Drippings plus strained             5 tb Flour
           Marinade                            5 tb Ginger snap crumbs
 
  2 to 4 days before serving, wipe the meat with a damp cloth, then place in
  a large plastic bag.
  
  In a large bowl, throuoghly combine the vinegar, Coca-Cola, water, onions,
  celery, carrots, pepper, cloves, bay leaves, sugar, and salt and pour over
  meat.  Fasten bag tightly and lay flat in a 13x9-inch pan. Refrigerate,
  turning bag each day. (If you like a sour sauerbraten, let meat marinate 4
  days.)
  
  When ready to cook, remove meat (saving marinade) and dry well. Rub the
  surface lightly with flour.  In Dutch oven, heat oil or shortening and
  slowly brown the meat well on all sides.  Add 1 cup of the marinade liquid
  plus some of the vegetables and bay leaves. Cover tightly and simmer on
  surface heat or in a preheat, 350F oven for 3 to 4 hours until the meat is
  fork-tender.  If needed, add more marinade during cooking to keep at least
  1/2-inch liquid in the Dutch oven. Remove the meat and keep warm until
  ready to slice.
  
  Into a large measuring cup, strain the drippings.  Add several ice cubes
  and let stand a few minutes until the fat separates out. Remove fat, then
  make gravy.  Makes 8 servings.
  
  TO MAKE THE GRAVY:  In the Dutch oven, combine the gravy ingredients, stir
  and cook about 5 minutes over medium heat until gravy is thickened. Taste
  for seasonings.  Makes 3 cups of gravy.
  
  Recipe:  "International Cooking with Coca-Cola", a give-away
         pamphlet from The Coca-Cola Company, 1981
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: JAPANESE PICKLED CAULIFLOWER COCA-COLA
 Categories: Japanese, Pickles
   Servings:  1
 
      1 md Cauliflower, separated into       1/2 c  Celery, very thinly sliced
           Flowerets, washed, and            3/4 c  COCA-COLA
           Drained                             6 tb Wine vinegar OR
      1    Green bell pepper, washed,               White vinegar
           Cored, seeded, and cut into       1/4 c  Sugar
           2-in strips                     1 1/2 ts Salt
           Water, boiling                 
 
  In a large bowl, combine the cauliflower flowerets and bell pepper strips.
  Cover with boiling water.  Let stand for 2 minutes; drain thoroughly. Add
  the celery.
  
  In a small pan, heat the Coca-Cola, wine/white vinegar, sugar, and salt.
  Pour over vegetables.  Toss lightly with a fork, and pack into 1-quart
  glass jars.  Push down lightly so the liquid covers the vegetables. Cover
  and chill overnight.  This keeps in the refrigerator for several days.
  Makes about 1 quart.
  Recipe:  "International Cooking with Coca-Cola", a give-away
         pamphlet from The Coca-Cola Company, 1981
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: CELERY SUKIYAKI
 Categories: Japanese, Beef
   Servings:  6
 
  1 1/2 lb Flank steak                       3/4 c  Boiling water
      3 tb Salad oil                           1 c  Water chestnuts,sliced
      3 c  Celery,sliced diagonally            5 tb Soy sauce
      2 sm Onions, sliced, separated       1 1/2 ts Ground ginger
           Into rings                        1/2 ts Ground black pepper
      1    Beef bouillon cube             
 
  Cut steak into thin diagonal slices.(For easier slicing, partially freeze
  first.)In large skillet,heat 2 tbsp. oil. Add steak strips,a few at a
  time.Brown on both sides.Remove and set aside.Add celery and onion to
  skillet.Saute for 3 minutes in 1 tbsp. oil.Dissolve bouillon cube in
  water.Add to skillet along with water chestnuts,soy sauce,ginger and black
  pepper.Stir well.Add browned steak;spoon juice over steak.Cover and simmer
  10 minutes or until steak and vegetables are fork tender.Serve over
  rice.Serves 6.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: TATAKI
 Categories: Japanese, Beef, Appetizers
   Servings:  6
 
      3    New York strip steaks             1/2 c  Mirin
    3/4 c  Soy sauce                           2 c  Dashi
    3/4 c  Sake                           
 
  Mix  together  soy sauce, sake, mirin and dashi. (Sake  and  Mirin wines
  can be bought in most liquor stores. Dashi, a base for Japanese soup
  stock,is available in most Oriental stores.) Bring to boil.Add steak and
  return to boil.Cook 3 to 5 minutes.Be careful not to overcook the meat;it
  should be rare on the inside. Remove steak,wrap in foil and refrigerate
  overnight. Continue boiling,cooking until liquid has reduced to a thick
  sauce. You can tell when it is done,because the sauce makes large, slow
  bubbles when it is ready.Be careful; otherwise the sauce will burn.
  Refrigerate overnight. To serve: Cut all fat from steaks. Slice in very
  thin slices. Arrange on a plate. Just before serving; pour 1 tsp. of
  reduced cooking sauce over meat. You can also garnish with a little chopped
  green onion. For an appetizer serving, allow 5 to 7 slices per person.
  Serves 6.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: JAPANESE BEEF STIR-FRY
 Categories: Japanese, Beef
   Servings:  4
 
     12 oz Beef flank steak, partially         1 cl Garlic, crushed
           Frozen                            1/8 ts Crushed hot red pepper
      1 tb Peanut or vegetable oil            12 oz Fresh Chinese pea pods OR
      1 lg Red bell pepper, cored,             2 pk (6 oz) frozen, thawed
           Seeded and thinly sliced,           1 lg Head escarole, about 1 lb.,
           About 1 1/4 cups                         Coarsely chopped, about 8
      1 sm Onion, thinly sliced, about              Cups
           3/4 cup                             1 tb Soy sauce
      1 tb Chopped fresh gingerroot OR       1/2 ts Light brown sugar, firmly
      1 ts Ground ginger                            Packed
 
  Using a sharp knife,held almost parallel to cutting surface,cut partially
  frozen flank steak into very thin slices.In 12" skillet over medium high
  heat,heat oil;add beef;cook 2 to 3 minutes,stirring frequently until
  browned.Using slotted spoon,remove meat to plate; keep warm.To drippings in
  skillet,add red bell pepper,onion,ginger, garlic and crushed red
  pepper.Cook about 4 minutes,stirring constantly until vegetables are
  crisp-tender.add pea pods,escarole,soy sauce and brown sugar.Cook about 1
  minute,stirring constantly until pea pods are heated through and escarole
  is wilted.Stir beef into vegetables. Makes 4 servings.
 
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