---------- Recipe via Meal-Master (tm) v7.04
 
      Title: MUSHROOM SOUFFLE
 Categories: Eggs
   Servings:  8
 
      1 lb Mushrooms,sliced                    4    Eggs, well beaten
    1/2 c  Butter,melted                   1 1/2 c  Milk
     10    Slices white bread                3/4 ts Salt
    1/2 c  Onion,finely chopped              1/4 ts Pepper
    1/2 c  Celery,finely chopped               1 cn Cream of mushroom soup
    1/2 c  Green pepper,finely chopped         1 c  Grated Cheddar cheese
    1/2 c  Mayonnaise                     
 
  Saute mushrooms in butter.Reserve.Butter bread and cut into 1" cubes.Put
  half of the bread in a shallow 2 qt. baking dish. Crumble mushrooms and
  remaining ingredients,except soup and cheese.Spoon over bread,top with 1/2
  of remaining bread.Refrigerate overnight.Before baking,spread soup over
  all.Top with remaining bread.Bake @ 300 degrees for 40 minutes.Sprinkle
  with cheese and bake 20 minutes more.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: CREOLE OMELET
 Categories: Cajun, Eggs
   Servings:  6
 
      3 tb Vegetable oil                       8 lg Eggs
     12 oz Potatoes, peeled and thinly       1/2 ts Salt
           Sliced, about 2 cups              1/2 ts Ground red cayenne pepper
      1 md Red bell pepper, cored,             1 pk (10 oz) frozen whole okra,
           Seeded and cut into thin                 Thawed
           Strips, about 1 cup                 4 oz Cooked ham, diced, about
      1 md Onion,diced, about 3/4 cup               1 cup
      1 md Rib celery, cut into thin                Fresh parsley sprigs,
           2" strips, about 1/2 cup                 Optional
 
  In a 12" skillet with heat proof handle over medium-high heat, heat oil.Add
  potatoes,red bell pepper,onion and celery.Cook about 12 minutes,stirring
  frequently until vegetables are tender.Meanwhile, in medium-size bowl,beat
  eggs,1/3 cup water,salt and ground red pepper until well blended.Pour egg
  mixture into skillet;scatter okra and diced ham over top.Reduce heat to
  medium.Cook 10 minutes until sides and bottom of omelet are
  set.Meanwhile,heat broiler.Place skillet under broiler,6" from heat
  source;broil 3 to 5 minutes until top of omelet is puffy and just
  set.Garnish with parsley,if desired. Makes 6 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: BUTTERMILK WAFFLES WITH RASPBERRY SAUCE
 Categories: Breakfast
   Servings:  4
 
      2 c  Flour                               1 tb Sugar
      1 tb Baking powder                   1 1/4 c  Buttermilk
    1/2 ts Baking soda                         3    Eggs
    1/2 ts Salt                                6 tb Butter, melted

------------------------------RASPBERRY SAUCE------------------------------
      2 pk (10 oz) frozen raspberries               Grated rind of 1 orange
    1/2 c  SUPERFINE sugar                
 
  Stir dry ingredients into a large bowl.Beat buttermilk and eggs at low
  speed using whisk attachment of Handy Mixer cordless beater in a medium
  bowl.Slowly add melted butter.Make a well in center of flour mixture.Add
  buttermilk mixture to well using a beater attachment,slowly blending at low
  speed until all liquid ingredients are incorporated. Then beat at high
  speed until smooth,reserve liquid.Puree raspberries in food processor or
  blender until smooth.Blend in sugar and orange rind and enough of reserved
  liquid until sauce is desired thickness. Pour 1 cup of waffle batter into a
  preheated,well greased waffle iron and cook until golden.Serve with
  Raspberry Sauce.Garnish with walnuts and fresh raspberries,if
  desired.Serves 4.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: CAFE BEAUJOLAIS SOUR CREAM WAFFLES
 Categories: Breakfast
   Servings:  8
 
-------------------------------SAUTEED APPLES-------------------------------
      2 tb Butter                            1/8 ts Cinnamon
      1 md Apple, peeled, cored and        1 1/2 ts Brown sugar
           Sliced                        

----------------------------------WAFFLES----------------------------------
      2 c  Flour                               1 c  Sour cream
  2 1/2 ts Baking powder                   1 1/2 c  Milk
    3/4 ts Baking soda                       3/4 c  Plus 2 tbsp. melted butter
    1/2 ts Salt                                     Or corn oil
  1 1/2 tb Sugar                             1/2 c  Chopped toasted pecans
      4    Eggs, separated                
 
  Sauteed Apples: Melt butter in a 8" skillet over moderate heat. Add apples
  and cook,stirring frequently,2 to 3 minutes.Stir in cinnamon and
  sugar;reduce heat to low and cook,covered,2 to 3 minutes,until tender and
  golden brown.Cool slightly.
  
  Waffles: Sift together dry ingredients.Beat egg yolks with sour cream,milk
  and melted butter in separate bowl until blended.Stir into dry ingredients
  until blended well.Stir in apples and pecans. Beat egg whites until
  stiff,moist peaks form.Stir about 3 tbsp. of the beaten whites into the
  batter,then gently fold in remaining egg whites until just combined. Pour
  or ladle batter over center 2/3 of hot waffle iron.Close lid cook about 4
  minutes,until steam no longer emerges from the crack. Remove waffle.Keep
  warm in a warm oven while you cook the rest. Makes 8 waffles.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: SCOTCH OATMEAL WAFFLES
 Categories: Breakfast
   Servings:  2
 
  1 1/2 c  Elam's Scotch-style oatmeal         1 c  Milk
    1/4 c  Brown sugar                         2    Eggs
  2 1/2 ts Baking powder                     1/3 c  Cooking oil
    3/4 ts Salt                           
 
  Combine first 4 ingredients in bowl;mix.Combine and mix milk, eggs and
  oil.Add liquids to dry ingredients;mix.For each waffle, pour 1/2 of batter
  (1 1/3 cups) into preheated 9" square waffle iron.Spread over grid at
  once.Close iron;bake until done and nicely browned.Serve hot with butter
  and maple syrup,honey, applesauce or preserves.Yield: 2 - 9" waffles or 8 -
  4" waffles.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: TOSTADA WAFFLES
 Categories: Breakfast
   Servings:  4
 
--------------------------BLENDER CORNMEAL WAFFLES--------------------------
      1    Egg                                 2 tb Cornmeal
    3/4 c  Milk                                2 ts Baking powder
    1/4 c  Vegetable oil                       2 ts Sugar
      1 c  All-purpose flour                 1/4 ts Salt

------------------------------TACO MEAT SAUCE------------------------------
      1 lb Ground lean beef                    1 pk Dry Taco Seasoning mix

----------------------------------TOPPING----------------------------------
      1 c  Shredded Cheddar cheese           1/2 c  Sour cream
      2 c  Shredded lettuce                         Sliced ripe olives
      1 md (about 1 c) chopped tomato     
 
  Waffles: Preheat waffle maker.Place all ingredients into Osterizer- blender
  container.Cover;process at a medium speed until dry ingredients are
  moistened.Do not over blend.Pour 1/2 cup batter over center of grids.Close
  waffle maker.Bake until golden,about 2 minutes.Yield:4 waffles.
  
  Meat Sauce: Prepare mix according to package directions.Place 1/4 cup sauce
  on each waffle.Add toppings.
  
  Toppings: On each waffle,top meat sauce with 2 tbsp. cheese,1/4 cup lettuce
  and 2 tbsp. tomato.Garnish with 1 tbsp. sour cream and olives. Serve
  immediately.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: JAMES RIVER WAFFLES
 Categories: Breakfast
   Servings:  4
 
      3    Eggs,separated                      2 ts Baking powder
      2 c  Buttermilk                          1 ts Baking soda
      2 c  Flour                               6 tb Melted butter
    1/2 ts Salt                           
 
  Beat egg yolks until light.Stir in 1 cup buttermilk.Sift together dry
  ingredients and beat into yolk mixture.Stir in remaining buttermilk and
  butter.Beat egg whites until stiff and fold in.Bake in hot waffle iron.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: CREAM-FILLED WAFFLES
 Categories: Breakfast
   Servings:  4
 
----------------------------------WAFFLES----------------------------------
    1/4 c  Sugar                             1/2 c  Plus 1 tbsp. butter
      2 c  Plus 2 TB warm milk (110)          4    Eggs
      2 pk Active dry yeast                         Grated peel of 1/2 lemon
  3 1/2 c  All-purpose flour                        Oil
           Pinch salt                    

----------------------------------FILLING----------------------------------
  1 1/4 c  Whipping cream                           Add. powdered sugar, sifted
    1/4 c  Powdered sugar,sifted          
 
  Waffles: Stir pinch of salt into warm milk;sprinkle with yeast.Let stand 5
  minutes or until surface is frothy.Stir gently to moisten any dry particles
  remaining on top.Sift flour,remaining sugar and salt into large bowl.Melt
  butter;cool slightly.Lightly beat butter,eggs and lemon peel into yeast
  mixture.Pour into flour mixture.Beat well until batter begins to
  bubble.Cover and let rise in warm place 25 minutes. Heat waffle
  iron,brushing inside well with oil.Put a little of the batter in waffle
  iron for each waffle.Cook until golden brown,5 to 7 minutes,depending on
  temperature of iron.Break up waffles into sections.Cool on rack. Filling:
  Beat cream and powdered sugar until stiff.Put into pastry bag fitted with
  fluted nozzle.Fill pairs of cooled waffles with piped whipped cream
  mixture.Sprinkle with additional powdered sugar.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: BASIC EGG-PASTA RECIPE
 Categories: Mixes
   Servings:  1
 
    3/4 c  Unbleached all-purpose              1    Egg
           Flour                          
 
  Combine the flour and egg in the mixing bowl of a food processor fitted
  with a steel blade.Process for a few minutes.The dough will look very
  granular,like yellow-colored,uncooked cream of wheat.Pinch the dough.It
  should stock together.If it does not stick,mix in a bit of oil or water.
  Form a ball with the dough and knead for a few minutes on a lightly floured
  board.It will become smooth and hard(much harder than bread dough).In a few
  minutes,the dough should look satiny and smooth.Wrap it in plastic and let
  rest for about 30 minutes. Then roll out the dough through a pasta roller
  or by hand.Sprinkle additional flour on the dough as needed to prevent
  sticking.The dough is quite forgiving and can be handled easily. When the
  rolled-out pasta sheet feels dry,not sticky,cut into noodles by hand or
  with the machine. If you have a pasta drying rack,hang the cut pasta on the
  rack.If not,wrap the noodles around your hand to form a nest and set it on
  a lightly floured board.Toss with flour on occasion to allow the pasta to
  dry evenly. Fresh pasta cooks quickly.Add it to boiling water and test a
  strand every 15 seconds until done. Sometimes,I vary this recipe by adding
  1 1/2 tsp. of olive oil and up to 1 tbsp. of a flavoring ingredient,such as
  minced fresh herbs or garlic,tomato paste or pureed beets. Keeping the same
  proportions of 1 egg to 3/4 cup flour,the recipe can be multiplied as many
  times as needed.A 1 egg recipe will feed 1 or 2 people for a main course;a
  2 egg recipe feeds 2 to 3.An average size food processor will handle a 3
  egg recipe easily.If you need to make more,it is a good idea to make
  several batches.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: EXTRA CHEESE LASAGNE
 Categories: Italian, Vegetarian
   Servings:  6
 
      2    Egg pasta recipe(above)             4 c  Seasoned Italian tomato
      1 lb Ricotta cheese                           Sauce
      2 cl Garlic, minced                      2 c  Grated provolone cheese
     10 oz Frozen chopped spinach,             2 c  Grated mozzarella
           Thawed and drained                  1 c  Freshly grated Parmesan
      1    Egg                                      Cheese
      1 ts Salt                           
 
  Prepare the pasta dough according to recipe directions.Cut into strips
  about 13" long and 3" wide.You will need to gather all the trimmed scraps
  and reroll the dough to make enough noodles.This recipe should work out
  exactly if you roll your dough thin. Combine the ricotta,garlic,spinach,egg
  and salt.Mix well by hand or in food processor. To assemble the
  lasagne,pour a little bit of sauce in the bottom of a 9 x 13" baking
  dish.Cover with a layer of noodles,then layer of sauce.Sprinkle a layer of
  provolone,a layer of mozzarella,then a layer of Parmesan.Cover with a layer
  of noodles,then sauce,then the ricotta cheese mixture.Top with a layer of
  noodles,sauce and the grated cheeses. Finish with a layer of noodles,sauce
  and grated cheese. Cover the lasagne lightly(if you are using aluminum
  foil,make a tent with the foil so it doesn't touch the top of the lasagne).
  Bake for 1 hour @ 350 degrees.Remove the cover and bake for an additional
  30 minutes.Allow the lasagne to set 10 minutes before serving.This lasagne
  will be quite firm and can be served in tidy- looking squares.Serves 6
  generously.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: CHICKEN-BROCCOLI PIE
 Categories: Chicken, Pies
   Servings:  8
 
      3 c  Shredded Cheddar cheese                  Drained
           (12 oz.)                        1 1/3 c  Milk
  1 1/2 c  Cut-up cooked chicken               3    Eggs
    2/3 c  Finely chopped onion              3/4 c  Bisquick baking mix
      1 pk (10 oz) frozen chopped            1/4 ts Pepper
           Broccoli, thawed and              1/8 ts Dried thyme leaves
 
  Heat oven to 400 degrees.Mix 2 cups of the cheese,chicken,onion and
  broccoli in greased pie plate,10 x 1 1/2". Beat remaining ingredients
  except cheese with wire whisk or hand beater until almost smooth,about 1
  minute.Pour into plate. Bake until knife inserted in center comes out
  clean,25 to 30 minutes Top with remaining cheese.Bake just until melted,1
  or 2 minutes.Cool 5 minutes.Serves 6 to 8.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: CALIFORNIA CHEESEBURGER PIE
 Categories: Hamburger, Pies
   Servings:  8
 
      1 lb Ground beef                       3/4 c  Bisquick baking mix
      2    Tomatoes, sliced                1 1/2 c  Shredded lettuce
  1 1/2 c  Chopped onion                   1 1/2 c  Milk
      1 c  Shredded Cheddar cheese            16    Slices dill pickle
    1/2 ts Salt                                3    Eggs
    1/4 ts Pepper                         
 
  Heat oven to 400 degrees.Grease pie plate,10 x 1 1/2".Cook and stir beef
  and onion in 10" skillet until beef is brown;drain.Stir in salt and
  pepper;spread in plate.Beat baking mix,milk and eggs with wire whisk or
  hand beater until almost smooth,about 1 minute. Pour into plate. Bake 25
  minutes.Top with tomatoes and cheese.Bake until knife inserted in center
  comes our clean,5 to 8 minutes.Cool 5 minutes. Top with lettuce and
  pickles.Makes 6 to 8 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: TUNA MELT PIE
 Categories: Fish, Pies
   Servings:  8
 
      2 md Onions, chopped                     2 cn (6 1/2 oz) tuna, drained
      1 c  Bisquick baking mix                 3    Eggs
  1 1/4 c  Milk                                2    Tomatoes, thinly sliced
    1/4 c  Butter                              2 c  Shredded Cheddar cheese
    1/8 ts Pepper                         
 
  Heat oven to 400 degrees.Grease square baking dish,8 x 8 x 2". Cook onions
  and margarine in 10" skillet over low heat,stirring occasionally,until
  onions are light brown.Sprinkle tuna,1 cup of the cheese and the onions in
  dish. Beat baking mix,milk,pepper and eggs with wire whisk or hand beater
  until almost smooth,about 1 minute.Pour into dish. Bake until knife
  inserted in center comes out clean,25 to 30 minutes.Top with tomato slices
  and remaining cheese.Bake until cheese is melted,3 to 5 minutes.Cool 5
  minutes.Serves 6 to 8.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: RIGODON
 Categories: Italian
   Servings:  4
 
  1 1/2 c  Cream                               4    Eggs
    3/4 c  Milk                            1 1/2 c  Cubed meat
      1    Slice bacon, optional,              1 tb Chopped fresh parsley
           Depending on meat chosen          1/4 ts Salt
      1 tb Butter                            1/2 ts Freshly ground black pepper
    3/4 c  Cubed brioche                     1/2 c  Cubed mozzarella cheese
      1    Green onion,sliced                  1 tb Freshly grated Parmesan
  1 1/2 tb Flour                                    Cheese
 
  In a small saucepan,bring milk and cream to a boil.Set aside.Saute bacon
  until crisp;drain and crumble.Set aside.Place butter in saucepan over
  medium heat and toss brioche cubes to brown.Halfway through, place chopped
  green onion in pan and saute with brioche until wilted. Set aside. In a
  large bowl,whisk together flour and eggs until smooth.Add meat,
  parsley,salt,pepper and mix again.Pour into greased 8 x 8" baking dish.
  Sprinkle mozzarella cheese cubes evenly over top,followed by toasted
  brioche-onion mixture.Sprinkle with Parmesan cheese and crumbled bacon.
  Bake until set and lightly browned,about 30 minutes.Let cool at least an
  hour before serving.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: SOUTH OF THE BORDER CREPE STACK
 Categories: Mexican, Hamburger
   Servings:  6
 
      4    Crepes                              1    8 oz. jar taco sauce
      1 lb Ground beef, browned and          3/4 c  Shredded Cheddar cheese
           Drained                             1 md Tomato, cut into thin
    1/2 c  Chopped green pepper                     Wedges
      1 cn (16 oz) refried beans          
 
  Prepare crepes.Heat ground beef,green pepper,beans and taco sauce in 10"
  skillet,stirring constantly until hot.Place 1 crepe in ungreased pie
  plate,9 x 1 1/4" or 10 x 1 1/2";spread with 1/3 of the beef
  mixture.Sprinkle with 1/4 cup of the cheese;place 1 crepe on top. Repeat
  with remaining beef mixture,cheese and crepes.Cover pie plate with aluminum
  foil.Bake 10 minutes.Remove foil;arrange tomato wedges on crepe in circle
  about 1" from edge.Garnish with sour cream or guacamole,if desired.Cut into
  wedges.6 Servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: CHINESE STYLE BEEF AND VEGETABLE WRAP-UPS
 Categories: Chinese, Hamburger
   Servings:  4
 
      4    Crepes                                   Drained
    1/4 c  Chopped onion                       2 c  Chopped cabbage
    1/4 c  Hot water                           1 oz Pkg. fried rice seasoning
      2 tb Vegetable oil                            Mix
      1 lb Ground beef, browned and       
 
  Prepare crepes.Pour oil into rectangular baking dish,13 x 9 x 2". Mix
  remaining ingredients in 10" skillet.Heat over medium heat until hot.Spoon
  down center of crepes.Fold ends of crepes over brown mixture. Place folded
  sides down in dish.bake until crepes are crisp,10 to 15 minutes;drain.Serve
  with sweet and sour sauce,if desired.6 Servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: CHEESY GARDEN TUNA-FILLED CREPES (Microwave Recipe)
 Categories: Fish, Microwave
   Servings:  4
 
      4    Crepes                              1 cn (7 3/4 oz) tuna, drained
    1/2 c  Chopped celery                      2 c  Frozen broccoli,cut up
    1/4 c  Chopped onion                       2 c  Shredded Cheddar cheese
 
  Prepare crepes.Place broccoli in 1 1/2 qt. microwave safe casserole. Cover
  and microwave as directed on pkg.;drain.Stir in 1 1/2 cups cheese and the
  remaining ingredients.Microwave covered on high 1 minute. Spoon onto
  crepes;roll up.Arrange in square microwave dish,8 x 8 x 2"; sprinkle with
  remaining cheese.Cover loosely with plastic wrap and microwave on high
  until cheese is melted,2 to 3 minutes.4 Servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: EGG BASKETS
 Categories: Eggs
   Servings:  3
 
      1 pk Pepperidge farm French Rolls        3 tb Milk
      2 tb Butter or margarine               1/2 ts Seasoned salt
    1/3 c  Chopped scallions                 1/4 ts Salt
      6    Eggs                              1/4 ts Pepper
 
  Preheat oven to 425 degrees.With sharp knife,remove the top and center of
  each roll,leaving a shell about 1/2" thick.Place shells in oven to
  brown,about 15 minutes.Melt butter and saute scallions.Beat eggs and milk
  together with seasonings.Pour into pan with scallions and scramble.Spoon
  into baked shells and serve.Garnish with parsley or paprika,if
  desired.Makes 3 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: BREAKFAST MUFFINS
 Categories: Breads
   Servings: 12
 
      1    Egg                               1/2 ts Baking soda
      2 tb Sugar                             1/2 ts Salt
      1 c  Sour cream                          1 pk (2 1/2 oz) Carl Buddig Ham,
      1 tb Shortening,melted                        Finely chopped
      1 ts Prepared mustard                  1/2 c  Shredded Wisconsin Swiss
  1 1/3 c  Sifted flour                             Cheese
      1 ts Baking powder                  
 
  Beat egg until light.Add sugar,sour cream,shortening and mustard; stir
  well.Add dry ingredients;stir just until moistened;do not overbeat.
  Gently,stir in ham and cheese.Fill greased muffin tins 3/4 full.Bake @ 400
  degrees 20 to 25 minutes.Yield: 12 muffins or 32 mini-muffins.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: BRUNCH EGGS
 Categories: Eggs
   Servings:  8
 
      8    Slices bread,cubed                  2 c  Milk
    1/2 lb Cheddar cheese,cubed              1/2 ts Salt
      1 lb Bacon,crisp fried,                1/2 ts Dried mustard
           Crumbled                                 Dash pepper
      1 cn (4 oz) mushrooms, optional               Dash paprika
      3    Eggs, beaten with:             
 
  In casserole dish,layer bread,cheese and bacon.Beat others and pour over
  top.If using mushrooms,drain and pour over top.Bake @ 350 degrees for 50
  minutes.
  
  * Best if left in refrigerator overnight and baked in the morning.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: SAUSAGE BISCUITS
 Categories: Pork, Breads
   Servings: 12
 
-----------------------------------SOLIDS-----------------------------------
    1/2 lb Sausage,cooked and drained          4 oz Grated Cheddar cheese
  1 1/2 c  Bisquick                                 (about 1 cup)

----------------------------------LIQUIDS----------------------------------
      1 lg Egg                               1/4 ts Salt
      2 tb Milk                           
 
  Mix together Bisquick and cheese,then add sausage.
  
  Mix liquids, then add to solid mixture. Shape into small balls, flatten
  slightly. Bake @ 350 degrees 20 minutes on ungreased cookie sheet.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: MACKINAC ISLAND OMELET
 Categories: Eggs
   Servings:  4
 
      4    Eggs, separated                     2 tb Butter
      6 oz Process cheese spread             1/2 c  Strawberry Preserves
      2 tb Milk                                2 tb Sliced almonds,toasted
           Dash of salt                   
 
  Beat egg whites until stiff but not dry.Beat combined yolks,milk and salt
  until thick and lemon colored.Fold into egg whites.Melt butter in 10"
  ovenproof skillet over medium-high heat.Add egg mixture cook 3 minutes or
  until underside is golden brown.Bake @ 325 degrees 10 to 12 minutes or
  until knife inserted near center comes out clean. Remove from oven.Make a
  deep crease across center of top.Place cheese spread on half of
  omelet;continue baking until process cheese spread begins to melt.Slip
  spatula underneath,tip skillet to loosen and gently fold in half.Combine
  preserves and almonds;heat  thorough- ly, stirring occasionally.Serve over
  omelet.Makes 4 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: WAIST-WATCHING WESTERN OMELETS
 Categories: Eggs
   Servings:  4
 
      1 ts Vegetable oil                            Julienne strips, about 1
      1 md Red bell pepper, cored,                  Cup
           Seeded and cut into thin                 Salt and black pepper, to
           Strips                                   Taste
      1 md Green bell pepper, cored,           4 lg Eggs
           Seeded and cut into thin            4 lg Egg whites
           Strips                                   Fresh parsley sprigs, opt.
      4 oz Turkey ham, cut into           
 
  In 10" nonstick skillet over medium-high heat,heat oil;add red and green
  peppers and turkey ham;cook 2 to 3 minutes,stirring frequently until
  peppers are crisp-tender.Season lightly with salt and pepper; remove from
  heat;keep warm.In small bowl using wire whisk or fork, beat 1 egg and 1 egg
  white until blended and frothy.Spray 6" nonstick skillet or omelet pan with
  nonstick vegetable spray;set over medium heat.Pour egg mixture into
  skillet;using flat side of fork,stir briskly in circular motion while
  shaking pan back and forth over heat.When liquid has just begun to set,stop
  stirring;let omelet cook 30 to 40 seconds longer until edges and bottom are
  set but center is still soft. Loosen omelet around edges with spatula until
  it moves freely;remove from heat.Arrange 1/4 reserved pepper mixture on
  side of omelet farthest away from skillet handle.Tilt handle of skillet
  up;using spatula,lift edge of omelet nearest handle up and over
  peppers.Slide omelet onto plate;garnish with parsley sprig,if desired.Serve
  immediately;repeat to make three more omelets.Makes 4 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: IN THE SPIRIT SEAFOOD STRATA
 Categories: Seafood
   Servings:  8
 
      3 c  Oyster crackers                   1/2 ts Lemon pepper seasoning
      2    Envelopes lobster bisque            1 c  Frozen peas
           Dry soup mix                        8 oz Frozen crabmeat, thawed
    3/4 c  Chopped green onions with                Cherry tomatoes, optional
           Tops                                     Green onion tops, optional
      3 tb Lemon juice                         8    Eggs
      1 c  Sliced, drained water               2 c  Milk
           Chestnuts                      
 
  Sprinkle 2 1/2 cups of the oyster crackers over the bottom of greased 13 x
  9 x 2" baking dish.Layer onions,water chestnuts,peas and crabmeat
  crackers.Top with remaining crackers.Blend together remaining ingredients
  and pour over layers.Cover and refrigerate several hours or overnight. Bake
  in preheated 350 degree oven until golden brown,30 to 35 minutes. Cut into
  squares to serve.Garnish with tomatoes and green onions,if desired.Makes 8
  servings.
  
  * Please Note: To keep down cost,use 1/2" slices of new imitation crabmeat
  sticks,termed "Surimi" in place of crabmeat.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: ORANGE - EGGNOG SOUFFLE
 Categories: Eggs
   Servings:  6
 
      2    Envelopes unflavored                1 c  Water
           Gelatin                           1/4 c  Frozen orange juice
    3/4 c  Sugar, divided                           Concentrate
      8 oz Semisweet chocolate,                1 ts Grated orange peel
           Coarsely chopped                    2 c  Eggnog
      2 ts Vanilla custard sauce               1 tb Rum extract
           Whipped cream                     1/4 ts Cream of tartar
           Toasted almonds                     2 c  Whipping cream,divided
    1/4 ts Salt                                     Orange slice
      5    Eggs, separated                
 
  Mix gelatin with 1/4 cup of the sugar and salt.Beat egg yolks with water
  and orange juice concentrate.Add to gelatin mixture.Stir over low heat
  until gelatin is completely dissolved,5 to 8 minutes.Remove from heat. Add
  orange peel,eggnog and rum extract.Chill,stirring occasionally, until
  mixture mounds slightly when dropped from a spoon.Beat egg whites with
  cream of tartar until frothy;gradually add remaining sugar and beat until
  soft peaks form.Fold in gelatin mixture. Whip 1 1/2 cups of the cream until
  soft peaks form;fold into gelatin mixture.Pour into 1 qt. souffle dish with
  collar.To make collar,tear off 4" piece of foil 4" longer than the
  circumference of the dish.Fold it in thirds lengthwise.Place around top of
  dish and tape it together so that it fits snugly. Chill until set,at least
  6 hours.Remove collar.Whip remaining 1/2 cup cream until stiff;garnish with
  whipped cream and orange slice.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: OLD FASHION STYLE GERMAN PANCAKES
 Categories: German, Breakfast
   Servings:  6
 
    1/4 c  Goat cheese, softened               1 tb Sugar
    1/4 c  Milk                              1/4 ts Kosher salt
    1/2 c  All-purpose flour                   3 tb Butter,unsalted
      3 lg Eggs                           
 
  Preheat the oven to 400 degrees.Blend the cheese,milk,flour,eggs, sugar and
  salt in a blender until smooth and set aside.Melt the butter in a 10"
  skillet.Pour in the batter and place in the oven to bake for 25 minutes or
  until the sides are puffy and the top is brown.Either bring the pancake to
  the table in its pan or slide it onto a serving plate.Top with fruit,such
  as sauteed apple slices.Makes 6 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: MEXICALLI OMELET
 Categories: Mexican, Eggs
   Servings:  3
 
    1/3 c  Heinz 'n Onions                     2 tb Water
      2 tb Drained chopped green             1/4 ts Salt
           Chilies                                  Dash pepper
      6    Eggs                                2 tb Butter or margarine
 
  Combine ketchup and chilies;set aside in small bowl.Beat eggs,water salt
  and pepper with a fork to blend well.Heat butter in a 10" skillet until
  sizzling and lightly browned.Pour egg mixture all at once and cook
  slowly.Run spatula around edges,lifting to allow uncooked portion to flow
  underneath.When mixture is set,fold in half.Cut into pie-shaped wedges.Top
  each serving with 2 tbsp. ketchup mixture.Makes 3 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: GREENS AND YELLOW SQUASH WITH EGGS
 Categories: Vegetables
   Servings:  6
 
      2 c  Finely chopped fresh young          4    Eggs
           Spinach or Swiss chard              1 c  Shredded jack cheese
      2 c  Thinly sliced yellow squash       2/3 c  Crumbled feta or blue
      2 tb Olive oil                                Cheese
      2 cl Garlic, pressed                     3 tb Chopped ripe olives
      1 ts Dried oregano leaf                  2 tb Minced fresh parsley
           Red pepper flakes                   2 tb Lemon juice
 
  Toss together greens and squash.Saute lightly in oil with garlic, oregano
  and a few red pepper flakes;do not overcook.Transfer vegetables to a
  lightly buttered 9" pie dish. Beat eggs in a bowl;stir in
  cheeses,olives,parsley and lemon juice. Spread over vegetables,stirring
  gently to combine well. Bake in a preheated 350 degree oven for about 20
  minutes or until dish is well set.Serves 4 to 6.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: CREAMY ONION AND CHILIES LORRAINE
 Categories: Pies
   Servings:  6
 
      1    9" unbaked deep-dish pie          1/4 c  Half and half
           Crust                               3    Eggs, slightly beaten
      2 cn (4 oz) whole green chilies      1 1/2 c  Shredded Swiss cheese
      3 oz Monterey Jack cheese, cut           1 ts Dry mustard
           Into 1/2 x 1/4" strips                   Dash white pepper
      1 cn (10 3/4 oz) condensed             1/8 ts Hot pepper sauce
           Creamy onion soup                 1/3 c  Pitted ripe olives
    3/4 c  Milk                           
 
  Bake pie crust @ 450 degrees for 7 minutes.Reduce temperature to 375
  degrees. Rinse chilies and pat dry with paper towels.Make a lengthwise slit
  in a chili,place a strip on Monterey Jack cheese inside.Repeat with
  remaining chilies.Place chilies in pie crust spoke-fashion. In medium
  bowl,stir soup.Gradually,add milk and half and half. Add remaining
  ingredients except olives,mix well.Pour mixture over chilies. Bake on
  cookie sheet for 1 hour or until knife inserted in center comes out
  clean.Let stand 10 minutes before serving.Garnish with olives.Makes 6
  servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: MUSHROOM CRUST QUICHE
 Categories: Eggs
   Servings:  1
 
    1/2 lb Fresh mushrooms,                  1/4 ts Cayenne pepper
           Coarsely chopped                  1/2 c  Fine dry bread crumbs
      2 tb Butter                              1 c  Cottage cheese
    1/2 c  Chopped green onions                1 c  Shredded Monterey Jack
      3    Eggs, slightly beaten                    Cheese
    1/4 ts Salt                           
 
  Melt butter in skillet,add mushrooms and saute until golden,about 10
  minutes.Stir in bread crumbs,then pat into a 9" pie pan or divide among
  eight 4" tart pans. Combine cheeses and remaining ingredients;spoon into
  prepared crust.Bake @ 350 degrees 35 to 45 minutes,until puffy and golden.
  Cool about 10 minutes before serving.Makes one 9" pie.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: MUSHROOM OMELET
 Categories: Eggs
   Servings:  2
 
    1/4 lb Mushrooms, cleaned and              4    Eggs
           Sliced                              4    Egg whites
    1/2    Green or red pepper,              1/4 c  Milk or water
           Chopped                                  Salt and pepper
      2 tb Olive or vegetable oil         
 
  Heat olive oil in a large skillet.Add mushrooms and green peppers. Cook 5
  minutes or so,stirring occasionally,until green pepper is
  softened.Meanwhile,beat eggs,egg whites,milk,salt and pepper in a medium
  bowl.When vegetables are soft,transfer them to a plate. Pour the gee
  mixture into the skillet and cook over medium flame. Lift edges of the
  skillet to allow raw egg mixture to flow underneath and cook.When the egg
  is about half set,sprinkle with mushrooms and green pepper.Fold the egg
  over to enclose the filling and cook to desired doneness. Slide onto a
  serving platter,then divide into portions and serve. Serves 2 to
  4,depending on appetites.
  
  Note: Don't be shy about substituting ingredients in the omelet.Season with
  a little Parmesan cheese or cooked sausage,if desired or change the
  vegetable combinations.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: EGGS ELEGANT WITH MUSHROOM SAUCE
 Categories: Eggs
   Servings:  4
 
      2 oz Fresh mushrooms,chopped           1/4 ts Worcestershire sauce
      2 tb Butter                            1/8 ts Hot pepper sauce
      2 tb Flour                               4    English muffins, split and
    3/4 c  Chicken broth                            Toasted
    1/2 c  Sour cream                          8    Poached eggs
    1/2 ts Pepper                                   Watercress sprigs
 
  To make sauce,saute mushrooms in melted butter for 3 minutes or until
  tender.Stir in flour,broth and cook until mixture thickens. Stir in sour
  cream,pepper and Worcestershire and pepper sauces. Cook and stir 2 minutes
  more. To serve,place two English muffin halves on a plate.Place a poached
  egg on each muffin half.Spoon sauce on garnish with watercress. Serve
  immediately.Serves 3 to 4.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: ZUCCHINI HAM CHEDDAR CHEESE TORTE
 Categories: Ham
   Servings:  8
 
      4 oz Cheddar cheese, cut in 1"         1/2    Recipe Concassee
           Pieces                                   Salt and pepper
      1 md Onion,quartered                     6    Eggs
      1 lb Zucchini                            1 c  Plain yogurt
      1 c  Cooked ham,diced                    1    Cheddar Cheese Pastry
      2 tb Butter                        

---------------------------------CONCASSEE---------------------------------
      1 sm Celery stalk,cut in 1"              1 tb Tomato paste
           Pieces                              1 ts Salt
      2 cl Garlic                              2 tb Chopped fresh basil or
      3 lg Shallots                                 Tarragon
      2 tb Butter                                   Freshly ground pepper to
     16 oz Peeled tomatoes,drained                  Taste

---------------------------CHEDDAR CHEESE PASTRY---------------------------
  1 1/2 c  Flour                               4 oz Cheddar cheese, chilled,
      1 ts Salt                                     Cut in 6 pieces
    1/4 lb Butter, chilled, cut in 6       2 1/2 tb Ice water
           Pieces                         
 
  Concassee: Mince celery,garlic and shallots.Heat butter in medium skillet
  and saute vegetables 2 to 3 minutes,stirring occasionally.Chop tomatoes and
  add to skillet and bring to boil.Lower flame and simmer mixture until
  liquid has evaporated,about 20 to 25 minutes.Add remaining ingredients,stir
  through and cool.Refrigerate.
  
  Cheddar Cheese Pastry Butter 8" springform pan.Measure flour and salt in
  bowl.Cut in butter and cheese until coarse meal.Gradually,add ice water and
  process until pastry begins to form a ball.Turn out dough on lightly
  floured board and roll out into a circle to fit pan.Press pastry so it is
  slightly higher than pan.Refrigerate until ready to use.
  
  Tart: Process cheese,grating coarsely.Reserve.Chop onion fine.Melt butter
  in large skillet and over moderate flame,saute onion until browned. Slice
  zucchini.Add to onion and cook about 5 minutes,stirring frequently.Add
  Concassee and salt and pepper to taste and cook 1 to 2 minutes
  longer.Correct seasoning to taste.Cool slightly.Clean work bowl.Beat
  together eggs and yogurt.Remove to large mixing bowl and add cheese and
  zucchini mixture,blending with spatula.Add diced ham. Remove pastry from
  refrigerator and fill with egg,distributing the
  zucchini,decoratively,throughout and on top of the torte.Bake 10
  minutes,lower oven temperature from 400 degrees to 350 degrees and bake 40
  minutes longer until golden brown.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: HAM PIRAKKA
 Categories: Greek, Ham
   Servings:  8
 
------------------------------FLAKY EGG PASTRY------------------------------
  1 2/3 c  All-purpose flour                 1/2 c  Sour cream
    1/4 ts Salt                                1    Egg
    1/2 c  Chilled butter, cut into            1 tb Fresh lemon juice
           Small pieces                  

-------------------------------MUSHROOM PATE-------------------------------
    1/4 c  Butter                                   Temperature
    3/4 lb Mushrooms, chopped                       Salt and pepper
    1/2 c  Minced onion                        1 c  Finely chopped walnuts
      8 oz Cream cheese, at room               2 tb Brandy,optional

--------------------------------HAM FILLING--------------------------------
      3 c  Ground ham,about 1 1/2 lbs.         2    Eggs, beaten to blend
    1/2 c  Coarse breadcrumbs                  1    Egg, beaten with:
    1/2 c  Chopped fresh chives OR             2 tb Milk (glaze)
    1/2 c  Sliced green onion tops                  Sour cream, optional
    1/4 c  Minced fresh parsley           
 
  Combine flour and salt in large bowl.Cut in butter until mixture resembles
  coarse meal.Beat sour cream,egg and lemon juice to blend. Stir into flour
  with fork until stiff dough forms.Gather into ball. Wrap in plastic and
  refrigerate 30 minutes. Melt butter in heavy large skillet over medium
  heat.Add mushrooms and onion and cook until all liquid evaporates,stirring
  occasionally about 15 minutes;cool.Blend in cream cheese.Add salt and
  pepper.Stir in walnuts and brandy,optional. For ham filling,combine all
  ingredients in medium bowl.Preheat oven to 400 degrees.Line baking sheet
  with parchment paper.Divide dough in half.Wrap one portion in plastic and
  refrigerate to keep from drying. Roll remaining portion out on lightly
  floured surface into a 6 x 12" rectangle.Set on prepared sheet.Layer with
  half of mushroom pate and half of ham filling,remaining pate and remaining
  ham,leaving a 1" border on all sides. Press filling into rounded log
  shape.Bring dough edges up sides of filling to make a small edge.Roll
  remaining dough out into a rectangle slightly larger than the first.Make
  several 1/2 x 4" crosswise slashes in dough.Brush with egg glaze and crimp
  to seal.Bake until golden, about 30 minutes.Serve hot,warm or chilled.Pass
  sour cream,separately, if desired.Makes 6 to 8 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: JIMMY DEAN EASTER CASSEROLE
 Categories: Pork
   Servings:  6
 
      1 lb Jimmy Dean Sausage                  4 tb Chopped onions
      6    Eggs                                4 tb Chopped bell pepper
    1/2 c  Sour cream                     
 
  Brown sausage,onions and bell peppers in heavy skillet.Drain.Line baking
  dish with 3/4 of the sausage mixture.Combine eggs and sour cream.Season to
  taste.Pour over sausage mixture.Bake @ 350 degrees until eggs are
  semi-set.Stir egg mixture and top with remaining sausage.Bake until eggs
  are firm.Serves 4 to 6.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: CHEESE AND SAUSAGE BISCUITS
 Categories: Pork, Breads, Microwave
   Servings: 10
 
      1 cn (12 oz) Big Country                      American Cheese,
           Biscuits                                 Quartered *
      1 pk (12 oz) bulk pork sausage                Plastic Wrap and freezer
     10    Slices Kraft Deluxe                      Bags
           Pasteurized Process            
 
  Bake biscuits as directed on can.Slice sausage into 10 pieces;fry and
  drain.Slice biscuits in half;place sausage patty inside.Wrap each in
  plastic wrap and place in freezer bag;freeze. To Heat: Remove plastic
  wrap;place 1 sandwich on paper towel or napkin in microwave.Microwave on
  defrost 1 minute.Place 2 cheese quarters,slightly overlapping,on top of
  sausage.Microwave on defrost for 1 to 1 1/4 minutes or until thoroughly
  heated.Makes 10  sand- wiches.
  
  * For more cheese in sandwich,place 2 additional cheese quarters under
  sausage.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: COUNTRY FRESH BAKED EGGS
 Categories: Eggs
   Servings:  4
 
      8    Eggs                              1/2 ts Dried parsley
    1/4 c  Heavy cream                              Pepper to taste
      3 tb Grated Parmesan cheese                   Paprika
      1 sm Onion, finely chopped          
 
  Put cream in large shallow baking dish.Break eggs into cream,taking care
  not to break yolks.Sprinkle with cheese,parsley,pepper,onion and
  paprika.Bake 10 minutes @ 350 degrees or until whites are cooked.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: DOWN HOME HASH AND EGGS
 Categories: Meats, Eggs
   Servings:  4
 
      2 tb Butter                              4 c  Diced cooked, peeled
      1 tb Dijon mustard                            Potatoes
    1/4 ts Hot pepper sauce                    1 cn Cream of Celery soup
  1 1/2 c  Chopped cooked corned beef        1/4 c  Milk
      4    Eggs                           
 
  In 10" skillet over medium heat,in hot butter,cook potatoes 2 minutes;stir
  often.Stir in next 4 ingredients;heat through.Stir in corned beef.Reduce
  heat to low.Make 4 indentations in potato mixture.Break an egg into
  each.Cover;cook 10 minutes or until eggs are set.Makes 4 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: WILLARD SCOTT SCOTCH EGGS
 Categories: Pork, Eggs
   Servings: 12
 
  1 1/2 lb Bulk pork sausage                   1    Egg, beaten
     12    Eggs, hard-cooked, peeled         1/2 c  Dry bread crumbs
 
  Heat oven to 450 degrees.Divide sausage into 12 equal portions. Shape into
  patties.Wrap each patty completely  around  1  hard- cooked egg.Press edges
  to seal.Dip sausage wrapped eggs in beaten egg;roll in bread crumbs until
  coated.Place in ungreased 15 x 10" jelly roll pan.Bake @ 450 degrees 30
  minutes,until meat is browned and cooked.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: SCOTCH EGGS CHINESE STYLE
 Categories: Chinese, Pork, Eggs
   Servings:  8
 
      8    Hard-cooked eggs, unpeeled,         2 c  Fresh bread crumbs
           But shells cracked all over         2 tb Sesame seeds
      3 tb Soy sauce                           1 lb Bulk country style sausage
      2    Whole star anise                    2 ts Chopped fresh ginger root
      2    Bags Chinese black tea              2 ts Chopped garlic
      2    Raw eggs                                 Vegetable oil for frying
      1 tb Sesame mustard                 
 
  One day before serving,place first 4 ingredients and water to cover in
  medium size saucepan.Simmer,uncovered,25 minutes;let stand overnight. Beat
  raw eggs and mustard together in shallow bowl.Combine bread crumbs and
  sesame seeds in another shallow bowl.Mix sausage, ginger and garlic.Peel
  hard-cooked eggs.Encase each egg completely in thin layer sausage,using
  both hands to mold sausage around egg. Dip one sausage encased egg,first in
  egg mixture.Coat with bread crumbs.Set aside on plate.Repeat with remaining
  eggs.Refrigerate covered at least 3 hours or overnight. Heat 3" oil in deep
  fat fryer to 375 degrees.Fry 2 or 3 eggs at a time,turning
  occasionally,until quite well browned,10 to 15 minutes You want to make
  sure  the  sausage  meat   is   thoroughly cooked.Remove them from oil with
  slotted spoon.Drain on paper towel.Serve eggs, cut in 1/4,at room
  temperature.Pass additional mustard,if desired. Makes 8 portions.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: CALIFORNIA GREEN ONION RAREBIT
 Categories: Cheese
   Servings:  4
 
      3 tb Butter                                   Nutmeg
      4    Thick slices of sourdough           8 md Green onions with tops,
           OR pumpernickel bread,                   Minced
           Toasted                             1 c  Monterey Jack cheese
      3 tb Flour                               4    Green onions with tops,
  1 1/3 c  Dry white wine                           Trimmed (opt. garnish)
    1/2 ts Crushed tarragon               
 
  Melt butter in medium saucepan over low heat.Stir in flour and cook for 2
  minutes.Gradually,pour in the wine,whisking constantly. Cook over medium
  heat until thickened,about 5 minutes. Stir in tarragon,8 chopped green
  onions and the cheese.Cook over low heat,stirring constantly until cheese
  is melted. To serve,arrange toast on plates,spoon sauce over toast.Sprinkle
  with nutmeg and garnish with additional green onions,if desired. Makes 4
  servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: TOMATO CHEDDAR RAREBIT
 Categories: Cheese
   Servings:  6
 
      1 tb Butter                            1/2 ts Worcestershire sauce
    1/3 c  Finely chopped onion                     Several drops hot red
      1 c  Drained, canned plum                     Pepper sauce
           Tomatoes                                 Freshly ground black
      1    12 oz. bottle beer                       Pepper,to taste
      1 lb Sharp Cheddar cheese,               2 tb Cornstarch
           Shredded                            2 tb Cold water
      2 tb Mild grainy mustard            
 
  Melt butter in large heavy casserole or Dutch oven over medium heat. Add
  onion;cook 3 minutes.Stir in tomatoes;cook gently,breaking up
  tomatoes,about 5 minutes.Let stand until about 15 minutes before serving.
  Add beer to tomato mixture;heat to simmering.Reduce heat to maintain slow
  simmer,then stir in cheese,1 handful at a time,adding next handful when
  first is almost completely melted.Do not allow to boil. Stir in
  mustard,Worcestershire sauce,pepper sauce and ground pepper. Mix cornstarch
  and the cold water until completely smooth;add to rarebit and cook,stirring
  constantly,until slightly thickened,about 2 minutes. Spoon over whole wheat
  biscuit triangles.Serves 6.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: MICROWAVE WAFFLES DIVAN
 Categories: Breads, Microwave
   Servings:  4
 
      1 pk (3 oz) cream cheese             1 1/2 c  Cooked broccoli flowerets
      1 cn Cream of Chicken soup             1/2 c  Cubed cooked chicken
           Dash pepper                       1/2 ts Dried dill
 
  In 1 qt. casserole,microwave cream cheese on HIGH 30 seconds or until
  softened.Stir in soup until smooth.Add remaining ingredients. Microwave on
  HIGH 4 minutes;stir once during heating.Serve over waffles.Garnish with
  chopped tomatoes.Makes 4 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: CREAMED EGGS WITH SCALLIONS
 Categories: Chinese, Eggs
   Servings:  6
 
     12    Eggs                                1    Bunch scallions, chopped
    1/2 c  Sour cream                               Peanut oil
      1 tb Fresh dill                     
 
  Heat enough peanut oil in a clean,well- seasoned wok to coat the sides of
  the pan.Meanwhile,mix eggs,sour cream and dill.When oil is hot,toss in half
  the scallions and cook until tender.Pour egg mixture and with a gentle
  scooping motion lift eggs from the middle until they are completely
  cooked.Garnish with the remaining scallions.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: CHICKEN AND SPINACH QUICHE
 Categories: Eggs
   Servings:  8
 
      1    Unbaked 9" pastry shell           1/4 c  Finely chopped onion
      1 c  Chopped cooked chicken              2    Eggs, lightly beaten
      1 c  Shredded Swiss cheese             3/4 c  Real mayonnaise
      1 pk (10 oz) frozen chopped            3/4 c  Milk
           Spinach, cooked, well             1/2 ts Dried basil leaves
           Drained ( 1/2 cup)                1/8 ts Pepper
 
  Pierce  pastry  shell thoroughly with fork.bake in  375  degree oven 10
  minutes;remove.In large bowl,toss together chicken,cheese,spinach and
  onion;spoon into pastry shell.In small bowl,stir together eggs,real
  mayonnaise,milk,basil and pepper until smooth.Pour over chicken
  mixture.Bake in 350 degree oven 40 minutes or until golden and knife
  inserted in center comes out clean.Makes 6 to 8 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: ZUCCHINI CHEDDAR QUICHE
 Categories: Eggs
   Servings:  6
 
      1    9" deep dish pie shell              3    Eggs
      1 md Onion,chopped ( 1/2 cup)            2 tb Grated Parmesan cheese
      1 tb Butter or margarine             1 1/2 c  Half and half
  1 1/2 c  Packed coarsely shredded          1/2 c  Coarsely shredded sharp
           Zucchini (8 oz.)                         Cheddar cheese (2 oz.)
    1/2 ts Leaf oregano, crumbled              2    Rectangular slices Cheddar
    1/4 ts Leaf thyme, crumbled                     Cheese, each cut in half
    3/4 ts Salt                                     Into 2 triangles
    1/4 ts Pepper                         
 
  Preheat oven to hot (425 degrees).Recrimp pie shell in its aluminum
  pan,making high fluted edge.Or,transfer pastry to 4 cup square baking
  pan;crimp edges. Saute onion in butter in medium size skillet over medium
  heat for 3 minutes or until tender.Stir in zucchini,oregano,thyme,1/4 tsp.
  salt and 1/8 tsp. pepper.Cook,stirring constantly,for 5 minutes or until
  zucchini is tender and most of liquid has evaporated.Reserve off heat. Beat
  eggs with remaining salt and pepper in bowl.Add Parmesan cheese and half
  and half.Spoon reserved zucchini mixture evenly into pie shell.Sprinkle
  with Cheddar cheese.Pour egg mixture over zucchini. Bake in preheated oven
  for 20 minutes;cover crust with aluminum foil,if browning too fast.Lower
  oven temperature to slow (325 degrees).Bake 30 to 35 minutes or until
  center of filling is just set. Overlap Cheddar triangles over top of quiche
  during last 2 minutes of baking.Let quiche stand 20 minutes.Makes 6
  servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: BREAKFAST DUTCH
 Categories: Breads
   Servings:  6
 
 
  3 - cups flour 1 - tsp. salt 2 - eggs Milk Oil for cooking
  
  Combine first 3 ingredients.Add enough milk to make soupy consistency like
  eaten eggs.Put enough cooking oil in cast iron skillet so batter will not
  stick.(Be generous.Batter will stick while baking.)Pour batter into
  skillet.Bake on top of stove,stirring and chopping as for scrambled
  eggs,until it looks like scrambled eggs and is baked through.Serve
  immediately with butter and syrup.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: SPINACH YOGURT SOUP
 Categories: Soups
   Servings:  4
 
      1 md Onion, finely                   1 1/2    (10 oz ea) frozen chopped
           Chopped                                  Spinach, thawed but NOT
  1 1/2 tb Butter                                   Drained
      2 ts Flour                               2 c  Chicken broth
    1/3 ts Salt                              3/4 c  Yogurt
    1/4 ts Tarragon                                 Half lemon slices for
           Dash nutmeg                              Garnish
           Dash cayenne                   
 
  In 3 quart saucepan, saute onion in butter until soft but not brown. Mix in
  flour, salt, tarragon, nutmeg and cayenne. Cook until bubbly. Mix in
  spinach, then broth. Bring to a boil. Reduce heat and simmer, uncovered, 15
  minutes.
  
  Place in blender, about 1/3 at a time (I used a hand blender right in the
  pot) and puree. Return to saucepan. Add yogurt, whisking until smooth and
  blended. Heat just until steaming. (Do not boil.) Add salt, if needed.
  Serve with a lemon slice on top of each serving. Contributed to the echo
  by: Ellen Cleary
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: CHEESY SPINACH BAKE
 Categories: Italian, Cheese, Microwave
   Servings:  4
 
     15 oz Ricotta cheese                    1/2 c  Wheat germ
     10 oz Pkg frozen chopped spinach,         2    Eggs, beaten
           Thawed and well drained           1/4 c  Chopped onion
      1 c  (4 oz) shredded Mozzarella        1/4 c  Grated Parmesan cheese
           Cheese                            1/8 ts Nutmeg
 
  Contributed to the echo by: Ellen Cleary Cheesy Spinach Bake Preheat oven t
  350 degrees. Grease an 8 inch square pan. Combine ricotta, spinach,
  Mozzarella, wheat germ, eggs, onion, Parmesan and nutmeg. Spread into pan.
  Bake 25-30 minutes, until heated through. Let stand 5 minutes before
  serving. Cut into 2 1/2 inch squares. If desired, sprinkle with additional
  wheat germ.
  
  Microwave directions:
  
  Place mixture in a microwavable 8 inch square pan. Cover with plastic wrap;
  vent. Microcook on HIGH 8-9 minutes, until heated through, rotating dish a
  half turn after 4 minutes. Let stand 5 minutes before serving.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: CHICKEN BREASTS W/ZUCCHINI IN ROMAINE
 Categories: Chicken, Microwave
   Servings:  4
 
      4    Chicken breast halves,                   Cut into 3" x 1/4" strips
           (about 1 lb), boned and             1 cl Garlic, minced
           Skinned                             2 tb Unsalted butter or margarine
      4    Romaine lettuce leaves            1/4 c  Dry white wine
  1 1/3 ts Salt                              3/4 c  Light cream
  1 1/3 ts Ground nutmeg                       2 tb Tomato paste
      2    Zucchini (about 1/2 lb),       
 
  Contributed to the echo by: Sandy Colby Originally from: The Daily Tribune,
  "Micro Magic" column, written by Norma Schomwetter This was in Today's
  local paper, "The Daily Tribune", in a weekly column called _Micro Magic_,
  written by Norma Schomwetter. The recipe was taken from a book titled
  _Microwave Entertaining_ by Marcia Cone and Thelma Snyder. It sounded so
  good, I thought I'd pass it along. Chicken breasts, Zucchini in Romaine
  Leaves dash cayenne pepper
  
  Place chicken between 2 sheets of plastic wrap; flatten to about 1/4"; set
  aside. Place romaine leaves on a 10" round micro proof platter. Cover
  tightly with vented plastic wrap. Microwave on HIGH 35-50 seconds or until
  pliable. Place a chicken breast half on each leaf, sprinkle with salt,
  pepper and nutmeg. Divide zucchini strips into 4 bunches and place at the
  top of each chicken breast. Starting at the end with the zucchini, roll the
  lettuce and chicken toward the stem of the lettuce. Place rolls seam side
  down in a circle on the 10" platter. Cover tightly again, and microwave on
  HIGH 8-10 minutes, or until chicken is cooked through. Drain juices. Save
  in a 2 C measure. Let chicken stand, covered. To the 2 C measure, add the
  remaining ingredients and microwave on HIGH 3-5 minutes. To serve, spoon 2
  Tbsp of sauce onto each plate.
  
  (sjc: the ingredients don't call for any pepper except that of the cayenne
  at the end of the ingredients list. I assume the cayenne goes into the
  sauce, and the pepper called for earlier would be black pepper, even though
  it's not mentioned. Any comments?)
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: MINCED BARBEQUE
 Categories: Barbeque, Pork
   Servings:  4
 
      1    Fresh pork, shoulder or             1 ts Black pepper
           Ham (4 to 6 lbs)                    1 ts Red pepper (crushed or
    1/4 ts 1/2 tsp. garlic                          Cayenne)
      1    Onion (sliced)                      1 tb Hot sauce
    1/2 ts White vinegar                     1/2 ts Salt
    1/4 c  Salt (or less)                      1 ts Sugar
 
  Contributed to the echo by: Melvin Hatcher Re: Minced Barbeque A few days
  ago someone requested for me to repost this minced barbeque recipe. MINCED
  BARBEQUE Add enough water to cover meat. Soak for 8 to 10 hrs
  
  1. Wash meat rinse, and soak. 2. After soaking, boil meat in the mixture
  until done. Make sure fat
    side is facing up. 3. As meat boil taste mixture for vinegar flavor, add
  vinegar to taste. 4. Do not cook meat until mushy, must be able to chop or
  cube meat easily. 5. Let meat cool in mixture, remove chop and/or cube. 6.
  Place chopped meat in large pan or skillet. 7. Taste meat to see if extra
  seasoning are required. 8. Add about 1 tablespoon of
  ketchup,vinegar,sugar,pepper,and salt to
     taste.
  
  P.S. If you use the whole bottle of vinegar, it's ok.
  
  Serve with cole slaw, or baked beans.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: BUFFALO-STYLE CHICKEN WINGS
 Categories: Chicken
   Servings:  4
 
     12    Chicken wings (about 2 lbs)         1 c  (8 ounces) WISHBONE Sweet
    1/2 c  All purpose flour                        N' Spicy French Dressing
      2 tb Butter or margarine                 1 ts Thyme leaves
    1/4 c  Sliced green onions                 1 ts Oregano
      1 md Clove garlic, finely                1 ts Ground cumin
           Chopped                           1/2 ts Hot pepper sauce **
 
  Contributed to the echo by: Marleen Madar Here is a version I have here....
  Buffalo-Style Chicken Wings Oil WISHBONE Chunky Blue Cheese Dressing Celery
  Sticks
  
  **  What you can do to make it spicier
  
  First Alarm Chicken Wings: Add 1 teaspoon hot pepper sauce. Second Alarm
  Chicken Wings: Add 1-1/2 teaspoons hot pepper sauce. Third Alarm Chicken
  Wings: Add 2 teaspoons of Hot pepper sauce.
  
  In deep-fat fryer or large heavy skillet, heat oil to 375 degrees. Cut tips
  off chicken wings (save tips for soup.) Halve chicken wings at joint.
  Lightly coat chicken with flour, then carefully drop chicken, a few at a
  time into hot oil. Fry, turning occasionally, 15 minutes or until golden
  brown. Drain on paper towels.
  
  Meanwhile, in large skillet, melt butter and cook green onions with garlic
  over medium heat, stirring occasionally, 3 minutes or until onions are
  tender. Remove from heat and stir in sweet n' spicy French dressing, thyme,
  oregano, cumin, and hot pepper sauce. Add chicken and toss to coat.
  
  Serve with chunky blue cheese dressing and celery sticks.
  
  Makes 24
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: GRAESHT MEHL GRUMBARA SUPP
 Categories: Soups
   Servings:  4
 
      6 md Potatoes                            3 c  Milk
      3 tb Flour                                    Salt
      3 c  Water                                    Pepper
      3 tb Butter                                   Parsley
 
  Contributed to the echo by: George Hogg Originally from: "Food that Really
  Schmecks" GRAESHT MEHL GRUMBARA SUPP (Brown Flour Potato Soup) -- a real
  Old Mennonite Soup.
  
  Pell and cut the potatoes in slices. Boil them in salted water until
  tender. Add the milk and let simmer. Meanwhile brown the flour in the
  melted butter, stirring all the time at low heat; add it to the soup, keep
  stirring till the mixture thickens. Sprinkle with parsley and pepper and
  serve with buttered crumbs, or squares of fried bread, or pretzels on top.
  You might boil some sliced onion with the potatoes, if you like.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: MANICOTTI FILLING
 Categories: Italian, Cheese
   Servings:  4
 
      1 lb Container whole or skim           1/2 c  Fresh grated Parmesan cheese
           Milk ricotta cheese                 4 lg Eggs, slightly beaten
      1 oz Chunk whole-milk mozzarella       1/2 c  Fresh snipped parsley
           Cheese, shredded                  1/2 c  Scallions sliced thin
      1 oz Pkg. frozen chopped spinach         1 ts Salt
           Thawed and squeezed as dry               Freshly ground pepper to
           As possible                              Taste
 
  Contributed to the echo by: Stephanie DiCamillo MANICOTTI FILLING
  
  Saute scallions in 2 tablespoons olive oil in a small frying pan for about
  5 minutes (if desired, you can use them uncooked as well). Meanwhile, in a
  large bowl whisk eggs slightly. Add remaining ingredients to bowl,
  including scallions, stirring to mix with a large heavy spoon. NOTE: When
  adding spinach, try to break it up as you add it, mixing will be much
  easier.
  
  Cook pre-packaged Manicotti shells following package directions, only
  UNDERcook them by about 2 minutes. (Undercooking will make them less likely
  to break, and they will absorb any excess moisture released by the cheeses
  during baking.)
  
  Stuff manicotti carefully with filling. Place a little bit of sauce in
  bottom of baking dish, and place manicotti side by side in one layer in
  baking dish. Spoon sauce over, sprinkle with a little additional Parmesan
  cheese. Cover and bake at 325 degrees for 30 minutes, uncover and bake 10
  minutes more until bubbly.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: PRALINES
 Categories: Desserts
   Servings:  4
 
  1 1/2 c  Sugar                           1 1/2 c  Pecans, roasted
    3/4    Stick Butter (6 T.)               1/2 c  Milk
    3/4 c  Light Brown Sugar, packed           1 ts Vanilla
 
  Contributed to the echo by: Michelle Bass Chef Joe Cahn of The New Orleans
  School of Cooking and Louisiana General Store heard about this echo and
  gave my sister some recipes for me to post. I thought y'all might like this
  praline recipe, as I haven't seen one on here. PRALINES 1. Combine all
  ingredients except vanilla and bring to a boil. (Note: To roast pecans,
  bake them on a sheet pan at 350 degrees for 20-25 minutes, until slightly
  browned and smell permeates.)
  
  2. Cook to soft ball stage (238-240 degrees), stirring constantly.
  
  3. Remove from heat, and add vanilla. Stir to cool until mixture thickens,
  becomes creamy and cloudy, and pecans stay suspended in mixture.
  
  4. Spoon out on buttered wax paper, aluminum foil or parchment paper.
  
  Makes 1-50 (!!) pralines, depending on size. When using wax paper, be sure
  to buffer with newspaper, as hot wax will transfer onto whatever is beneath
  it.
  
  He also gave me a history of Pralines if anyone is interested.
  
  P.S. The New Orleans School of Cooking is a great place for visitors to go.
  Joe Cahn conducts a great cooking class (classics like bread pudding,
  gumbo, jambalaya, etc) which includes a lot of his humor. You then get to
  eat what he cooked. It's reasonably priced and I've never heard from a
  disappointed "attendee".
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: STUFFED PEPPERS
 Categories: Beef
   Servings:  4
 
      1 c  Rice                                1    Onion, chopped
      3 lg Green bell peppers                  8 oz Tomato sauce or spaghetti
      1 lb Ground meat                              Sauce
 
  Contributed to the echo by: Ellen Cleary Cook rice. Remove top and insides
  from peppers and parboil 5 minutes. Brown ground meat and onions. Combine
  rice, meat, onions, and tomato sauce. Stuff into peppers.
  
  These freeze really well.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: APPLE-ONION PIE
 Categories: Pies
   Servings:  4
 
      3    Sweet delicious apples,             1 c  Water
           Peeled, cored and sliced            1    Chicken bouillon cube
      2    Vidalia onions, peeled and          1 c  Graham cracker crumbs
           Thinly sliced                            Salt (to taste if apples
      3 tb Butter                                   Are tart)
 
  Contributed to the echo by: Cheryl Johns Originally from "Sweet Vidalia
  Onions - Blue Ribbon Recipes" Okay, folks, our favorite time of year has
  come. The Vidalia onions have reached Virgina. I just bought a 10 pound bag
  and a cookbook called Sweet Vidalia Onions - Blue Ribbon Recipes. I'll post
  a few recipes tonight that I think look interesting. Remember I just got
  the book tonight so I haven't tried any of them. Peel, core and slice
  apples into 1/4 inch slices. Peel and thinly slice onions. Layer the onion
  slices in a buttered 9 1/2 inch pyrex pie plate. Put a layer of apples on
  onion slices, another layer of onions, ending with apples. Pour one cup of
  bouillon over the layers, then sprinkle cracker crumbs on top. Drizzle
  melted butter over the crumbs. Bake in oven at 350 degrees for 30 minutes
  or until top has browned.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: SWEET ONION BUTTERED HOT ROLLS
 Categories: Breads
   Servings:  4
 
      1    Loaf frozen "Bake at Home"          1    Butter mixture
           Bread dough                   

-----------------------------SWEET ONION BUTTER-----------------------------
 
     1/2 c  butter, melted
     1/4 c  finely grated Vidalia onion
     1/2 ts garlic powder
       2 ea sprigs parsley, minced
            (optional)
  
  Contributed to the echo by: Cheryl Johns Originally from: "Sweet Vidalia
  Onions - Blue Ribbon Recipes"
  
  Place frozen loaf on greased baking pan to thaw and rise at room
  temperature. Cover with wax paper. Let dough rise to half of the volume,
  about 2-1/2 hours.
  
  Cut dough with sharp knife in pieces of 1-1/2 inch diameter. Roll pieces of
  dough in balls.
  
  Place on baking sheet about 2 inches apart. Cover with wax paper. Let rolls
  rise until double in size, about 2 hours.
  
  Bake in preheated oven at 375 degrees for 25 minutes or until golden brown.
  
  Sweet Onion Butter:
  
  Mix ingredients, stir well. Mixture will keep for days in refrigerator.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: HERBED SPINACH BAKE
 Categories: Cheese, Rice
   Servings:  4
 
      2    Frozen chopped spinach,           2/3 c  Milk
           (10 oz) cooked and drained        1/2 c  Chopped onion
      2 c  Cooked rice                         1 ts Worcester sauce
      2 c  Shredded American Cheese            1 ts Salt
      4    Eggs, beaten                      1/2 ts Rosemary leaves
    1/4 c  Melted butter                  
 
  Contributed to the echo by: Cheryl Johns Herbed Spinach Bake Combine
  ingredients: mix well. Use margarine to grease baking dish. Pour mixture in
  dish. Bake at 350 degrees for 40-45 minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: SAUSAGE & PORK JAMBALAYA
 Categories: Cajun, Pork, Stews
   Servings:  4
 
      2 lb Pork Butt, cubed                    1    Bunch Shallots diced
      3 lb Sausage, sliced                     5 c  Rice
      1 cn Franco-American Brown Gravy              Water
      2    Onions diced                  

---------------------------------SEASONINGS---------------------------------
           Salt                                     Hot sauce
           Cayenne pepper                           Tony's Chachere's Seasoning
           Tiger sauce                              Kitchen Bouquet
 
  Contributed to the echo by: Stephen Brown This recipe for Jambalaya comes
  from my father-in-law, who won the Oak Alley Jambalaya cooking contest with
  it twice. Even this transplanted Yankee has had good luck with it. Sausage
  & Pork Jambalaya
  
  Brown the pork in a large pot with a small amount of water on the bottom to
  prevent sticking. Cover, stir occasionally. Add Onions, and continue to
  saute. When onions are transparent, add sausage, and continue to saute.
  When the meats are cooked, add the brown gravy and cook a few more minutes.
  Add the water -- You need to add an *equal* amount of water as you are
  using rice. 5 Cups, in this case. (Usually the rice is measured by the
  pound, in which case you would pour into a bowl and add that amount of
  water). Allow the water to heat, then turn off the heat and cover. Allow
  the grease to rise to the top. Skim off the grease with a large spoon.
  Conserve the grease. After skimming the grease, add an amount of water
  equal to the amount of grease to replace the liquid lost. Bring to almost
  boiling, and add your seasonings. You can use whatever seasonings you want,
  but the key is that it should be saltier and hotter now than you want the
  finished product. Heat the spices a few minutes, and taste. Add more spices
  until you are happy with the outcome. At this point you can add the
  shallots. (We save the greens until now, since they float, and they would
  be in the way of tasting the spices). One optional step is to add a small
  amount of Kitchen Bouquet to give the Jambalaya a rich brown color. Bring
  to a rolling boil. Add the rice all at once and stir. Continue with high
  heat and stirring often until the mixture becomes milky with the rice.
  Reduce the heat slightly, and cover. Now you only want to open and stir the
  rice occasionally, as the rice is steaming. When removing the cover, do not
  allow the water to drip back into the pot. Wipe the lid before returning
  the lid to the pot. Stir quickly, but be sure to scrape the bottom to
  prevent sticking. This is really the tricky part... As the liquid drys up,
  you need to reduce the heat even further and allow the rice to finish
  steaming. Stir every few minutes, scraping bottom. The Jambalaya is
  finished when the rice is tender and "done."
  
  This recipe can be increased or reduced proportionally. The first time I
  made it I used 2 pounds of rice. The second time used 35 pounds!
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: BREAD PUDDING & WHISKEY SAUCE
 Categories: Breads, Sauces
   Servings: 16
 
      1    10-oz. loaf stale French            2 tb Vanilla
           Bread, crumbled (or 6-8             1 c  Raisins
           Cups any type bread)                1 c  Coconut
      4 c  Milk                                1 c  Chopped Pecans
      2 c  Sugar                               1 ts Cinnamon
      8 tb Butter, melted                      1 ts Nutmeg
      3    Eggs                          

-------------------------------WHISKEY SAUCE-------------------------------
    1/2 c  Butter (1 stick)                  1/2 c  Bourbon (to taste)
  1 1/2 c  Powdered Sugar                           (or Rum!!)
      2    Egg Yolks                      
 
  Contributed to the echo by: Michelle Bass BREAD PUDDING Combine all
  ingredients; mixture should be very moist but not soupy. Pour into buttered
  9x12' or larger baking dish. Place into non-preheated oven. Bake at 350
  degrees for approximately 1 hour and until top is golden brown. Serve warm
  with Whiskey Sauce (below).
  
  WHISKEY SAUCE
  
  Cream butter and sugar over medium heat until all butter is absorbed.
  Remove from heat and blend in egg yolk. Pour in bourbon gradually to your
  own taste, stirring constantly. Sauce will thicken as it cools. Serve warm
  over warm bread pudding.
  
  NOTE: For a variety of sauces, just substitute your favorite fruit juice or
  liqueur to complement your bread pudding.
  
  On a personal note, a lemon sauce or a hard sauce is great with Bread
  Pudding too.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: SPAGHETTI AND CRABMEAT #9
 Categories: Shellfish, Pasta
   Servings:  4
 
    1/4 c  Olive oil (Extra Virgin)            1 ts Black pepper
      2 cl Garlic                              2 ts Salt
    1/4 c  Chopped celery                    1/2 ts Paprika
  1 1/2 c  Chopped onions                  1 1/2 c  Water (possibly)
    1/4 c  Chopped parsley                     1 lb Fresh crabmeat
      1 ts Tomato sauce                      1/4 c  Spanish sherry
      1 cn Solid pack tomatos             
 
  Contributed to the echo by: Marc Lepine Originally from: Fisherman's Wharf
  in San Francisco Spaghetti and Crabmeat #9 (From Fisherman's Wharf in San
  Francisco) Parmesan Cheese
  
  Saute onion, celery, garlic, and parsley in oil until golden brown. Add
  tomatos, tomato sauce, water (if too thick), and seasonings. Simmer over
  low heat for at least 1 hour. If longer simmering time (2-3 hours) is
  desired, add water to maintain desired consistency. Add crabmeat and wine
  and simmer for 10 min. Cook and drain angel hair pasta and add to sauce.
  Place on serving platter and top with a lot of Parmesan cheese.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: RICOTTA TORTE
 Categories: Italian
   Servings:  4
 
      4    Eggs                              1/2 lb Cream cheese
    1/2 ts Salt                              1/2 c  Half & Half
      1 c  Powdered sugar                      1 tb Rum or brandy
      3 tb Cornstarch                        1/2 tb Vanilla
  1 1/2 lb Ricotta cheese                    1/2 c  Assorted candied fruits
 
  Contributed to the echo by: Sue Sanna Here's the Ricotta Torta Recipe:
  recipe for 2 crust pie Beat eggs until light and add 1/2 t. salt and 1 c.
  Powdered sugar, adding one tablespoon at a time and continuing to beat
  uniterruptedly. This is best done in an electric blender. Add 3 T.
  cornstarch, beating until the mixture is smooth and thick.
  
  Force the ricotta cheese through a fine sieve. Combine with softened cream
  cheese and beat in 1/2 c. half and half, adding this cheese mixture to egg
  mixture while beating continuously. The success of this torta lies in the
  thorough beating. Flavor with 1 T. brandy or rum. Mix thoroughly, then fold
  in 1/2 c. chopped assorted candied fruit. Pour into pie shell.
  
  Cover with second pie pastry and flute. Bake in preheated oven for 1 hour.
  Turn off the heat and allow the cake to remain in the oven with the door
  closed for 3/4 of an hour. Let cool, but DO NOT REFRIGERATE before serving.
  Decorate the top with candied fruit, and powdered sugar.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: FROZEN PASSION
 Categories: Desserts
   Servings:  4
 
      2 cn (14 oz) Sweetened                   5    (12 oz) cans carbonated
           Condensed Milk                           Beverage, any flavor
      1    2-litre bottle OR              
 
  Contributed to the echo by: Tiffany Hall-Graham ICE CREAM FREEZER METHOD:
  In ice cream freezer container, combine ingredients; mix well. Freeze
  according to manufacturer's instructions. Store leftovers in freezer.
  
  REFRIGERATOR-FREEZER METHOD: In large bowl, combine ingredients. Turn into
  13 x 9 inch baking pan; freeze to a firm mush, about 1 hour. Break into
  pieces and turn into large mixer bowl. Beat until smooth. Return to pan;
  cover. Freeze well.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Herb Seasoning
 Categories: Spices
   Servings:  1
 
    1/2 ts Cayenne                             1 ts Savory
      1 tb Garlic powder                       1 ts Mace
      1 ts Basil                               1 ts Onion powder
      1 ts Marjoram                            1 ts Black pepper
      1 ts Thyme                               1 ts Sage
      1 ts Dried parsley                  
 
  Contributed to the echo by: Gigi Mcgrath Try these; they're a lot cheaper
  than the mixes you buy. Leave out any spices you don't like, and double
  those you do. Herb Seasoning Use in casseroles, stews, or fresh vegetable
  dishes.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Lemon Herb Seasoning
 Categories: Spices
   Servings:  1
 
  4 1/2 tb Basil                           1 1/2 tb Celery seed
  3 3/4 tb Oregano                         1 1/2 tb Basil
  1 1/2 tb Powdered black pepper             1/2 ts Granulated garlic
  1 1/2 tb Granulated onion                  1/2 ts Lemon rind, grated
 
  Use to season fish, chicken, turkey.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: TOMATO-CUCUMBER SALAD
 Categories: Salads
   Servings:  4
 
      1    Tomato, cut into about 18         1/3 lg Onion, thinly sliced
           Pieces (cut in half, then           3 tb Vinegar
           Each half in thirds                 3 tb Sugar
           Sideways and lengthwise)            3 tb Water
      1    Cucumber, peeled and thinly              Salt and pepper
           Sliced                         
 
  Contributed to the echo by: Ellen Cleary The weather here is feeling like
  spring and inspired me to make this salad. I know it's simple, but I LOVE
  simple food and there seem to be lots of beginning cooks on the echo now.
  TOMATO-CUCUMBER SALAD
  
  Combine ingredients and marinate at least 1 hour.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: CROSS CREEK KEY LIME PIE
 Categories: Pies
   Servings:  6
 
      1 cn Eagle Brand sweetened             1/2 ts Cream whipped with 2
           Condensed milk                           Tablespoons confectioner's
    1/3 c  Key Lime juice (you can                  Sugar and 1
           Buy it in a bottle)                      Zest of 6 Key Limes (grated
      3    Egg yolks, beaten                        Peel)
  1 1/2 ts 151 proof rum                            Dash of orange bitters
      1    9-inch graham cracker               1 tb Rum
           Crust                          
 
  Title: Contributed to the echo by: Bill Mathews Originally from: Yearling
  Restaurant, Cross Creek FL There are two types of limes grown in Florida,
  the seedless Tahiti and the seedy Key, or Mexican Lime. The Key Lime
  (Citrus Aurantifolia) has a flavor of its own...... CROSS CREEK KEY LIME
  PIE (stolen from the Yearling Restaurant, Cross Creek, FL)
  
  Add zest and juice to milk. Beat in egg yolks. Add rum, bitters and 4 ea -6
  drops of green food coloring, if desired. Pour into pieshell and top with
  whipped cream. Chill until set, about 4 hours.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: SONORAN RICE
 Categories: Rice
   Servings:  4
 
     28 cn Whole peeled tomatos                2 ts Chopped fresh basil
      2 tb Tomato juice                        2 ts Garlic powder
  1 1/2 c  Finely chopped onions           1 1/2 ts Ground cumin
      1 ts Diced green chilies                 1 ts White pepper
      2 tb Safflower oil                     3/4 ts Ground coriander
      1    Jalapeno chili                  1 1/2 c  Uncooked rice
 
  Contributed to the echo by: Keith Ker Preheat oven to 375 degrees. Drain
  and chop the whole, peeled tomatos. Remove the seeds from the jalapeno
  chili and chop fine. Cover the bottom of casserole with oil. Combine all
  ingredients but rice in casserole. Stir over high heat 1 minute, reduce
  heat to medium. Add rice, cover, and transfer to oven. Bake until liquid is
  absorbed, about 35 minutes.
  
  Servings: 4
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: CREAMY POTATO SOUP
 Categories: Soups
   Servings:  4
 
      4 tb Unsalted butter                     1 sm Bay leaf
      2    Onions, chopped                     5    Sprigs parsley tied
      1    Leek, white part only,                   Together with
           Thinly sliced                            Kitchen string
      3    Ribs celery, diced                  1 ts Worchestershire sauce
      4    Waxy boiling potatoes,            3/4 c  Heavy cream
           Peeled and diced                         Salt
      1 ts Sweet paprika                            Freshly ground black pepper
      6 c  Chicken broth                       1 tb Minced fresh parsley leaves
    1/2 ts Dried thyme                              (optional)
 
  Place the butter and onion in a large soup kettle, set over low heat and
  cook until onions have softened, about 5 t 8 minutes. Increase the heat to
  medium, add the leek and stir-cook 1 minute. Add the potatoes and paprika;
  stir-cook 30 seconds. Stir in the broth, thyme, herb bundle, and
  Worchestershire sauce. Bring the soup base to a boil, then cover and simmer
  50 minutes, or until the potatoes are tender. Scoop out about 1 cup of the
  vegetables and mash them; then return them to the pot. Discard the herb
  bundle. (The soup may be prepared in advance up to this point.) Stir in the
  heavy cream, season with salt and pepper to taste, and let the soup cook
  without simmering until hot throughout. Sprinkle with fresh parsley and
  serve immediately.
  
  SOURCE: National Cooking Echo 04/16/90 Contributed to the echo by: Fred
  Peters Originally from: Washington Post, January 11, 1989
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: BROILED BEEF LIVER
 Categories: Meats
   Servings: 80
 
      1 lb Sliced beef liver                        French dressing
 
  I love liver. One of my favorite ways to prepare it is broiling. I place
  the liver on the broiler pan, cover it with bottled french dressing and
  broil about three minutes. Turn it over, cover with more dressing, and
  broil another three minutes.
  
         SOURCE: National Cooking Echo 04/16/90 Contributed to the echo by:
  Joe Chamberlain
  
  I found the most common problem with cooking liver is over cooking it, why
  in the world does it have to be cooked like shoe leather?
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: SKILLET SALAD
 Categories: Salads
   Servings:  4
 
      4    Slices Bacon                      1/2 ts Salt
    1/4 c  Vinegar                                  Dash pepper
      2 tb Water                             1/2 qt Torn lettuce
      2 tb Sugar                          
 
  Fry bacon until crisp, remove from skillet and drain on paper towels.
  Combine vinegar, water, sugar, and salt to fat in skillet and heat to
  boiling. Cool slightly and pour over lettuce. Crumble bacon on top and toss
  with lettuce. Serve at once. A chopped hard cooked egg or 1/4 C. finely
  sliced green onion may be used as garnish if desired.
  
  Variation contributed by: Joe Chamberlain
  
  A great variation on this in the spring is to replace the lettuce with
  fresh endive. My daddy used to have me pick it out of the yard 2-3 times
  each spring when I was a kid.
  
         SOURCE: National Cooking Echo 04/16/90 Contributed to the echo by:
  Joan Pierce
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: ARTICHOKE SAUCES #1
 Categories: Sauces
   Servings:  1
 
           Mayonnaise                               Heinz chili sauce
 
  Mix mayonnaise and Heinz chili sauce until a pretty pink color (sorry, I
  don't know quantities.) Use sauce to dip the meaty ends of the leaves in.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: ARTICHOKE SAUCES #2
 Categories: Sauces
   Servings:  1
 
    1/2 c  Non-fat yogurt                      1 pn Powdered mustard
      1 tb Prepared horseradish           
 
  Mix yogurt with horseradish and mustard. Use other seasoning to taste. Mix
  well, refrigerate while artichoke is steaming.
  
         SOURCE: National Cooking Echo 04/16/90 Contributed to the echo by:
  Blanche Nonken & Ellen Cleary
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Finnish Logs
 Categories: Cookies
   Servings:  6
 
    3/4 c  Butter or margarine                 1 ts Almond extract
    1/4 ts Salt                              1/4 c  Almonds, finely chopped
    1/3 c  Sugar                               2 c  Flour
      1    Egg slightly beaten               1/3 c  Sugar + 1/4 t
 
  Beat butter with the 1/3 cup sugar and almond extract until light and
  fluffy. Add flour and salt and mix well with hands. On a lightly floured
  surface, shape the dough into a roll 6 inches long. Cut the roll lengthwise
  into 6 equal parts. Shape each of the 6 parts into a role 12 inches long
  and 3/4 inch in diameter. Cut each of these rolls into 6 (2 inch long)
  pieces. Place them on a greased cookie sheet, 1 inch apart. Mix the 1/4 t
  of sugar with the chopped almonds. Brush logs lightly with the egg and
  sprinkle with mixture of almonds and sugar. Bake 15 to 20 minutes or until
  lightly brown. Cool.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Ark Soup
 Categories: Soups
   Servings:  6
 
      2 tb Butter                              2    Carrots (sliced)
      2    Onions (peeled and chopped)         2 cl Garlic (halved)
      2    Leeks (sliced)                      2    Sprigs parsley
      2    Md turnips (cubed)                  2 cn Chicken broth
      2    Peeled potatoes (cubed)             2 c  Half-and-half
      2    Shallots (chopped)                       Salt and pepper to taste
      2    Stalks celery (sliced)                   Dill weed to taste (opt.)
 
  Saute all the vegetables in a large soup pot with the 2 tablespoons butter
  until vegetables are limp. Add chicken broth and simmer until turnips are
  tender. Cool slightly, then process a little at a time through a blender.
  Return soup to the pot and add the half-and-half. Re-heat gently and serve
  hot, garnished with a sprig of fresh dill. Submitted by: Mayor Kerry Groom
  Kirschner of Sarasota, Florida
         SOURCE: National Cooking Echo 04/18/90
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Dishwasher Shrimp
 Categories: Shellfish
   Servings:  5
 
     20    Jumbo shrimp                        1 tb Freshly ground pepper
      1    Onion (sliced)                      1 tb Paprika
      2    Lemons (sliced)                     2 cl Garlic (chopped)
      1 tb Salt                           
 
  Make sure your dishwasher is clean. Prepare 4 double layers of heavy duty
  aluminum large enough to wrap shrimp and spices airtight. Arrange 2 slices
  of onion on each foil, then 5 shrimp. Distribute salt, pepper, paprika, and
  chopped garlic evenly among the 4 shrimp servings. Place 2 lemon slices on
  each serving and distribute juice of second lemon evenly among the four
  servings. Wrap servings tightly, folding edges as you would a package. Load
  packages on top shelf of dishwasher. Run through rinse cycle. When cycle is
  finished, you will have steamed shrimp and amazed guests.
  
  This recipe is more than delicious. It is fun and it will amaze your
  guests. You can adapt the recipe, using white fish filets and various
  vegetables such as tomatos and zucchini. Caution: Make certain foil
  packages are wrapped tightly and that your dishwasher is cleaned of soap
  residue. (This paragraph is also from the cookbook).
         SOURCE: National Cooking Echo 04/18/90 Contributed to the echo by:
  Janice Norman Submitted by Mayro Luther Jones, Corpus Christi, Texas
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: ORANGE JUDAS (JULIUS) #1
 Categories: Beverages
   Servings:  1
 
      1 c  Fresh orange juice                       Few drops vanilla
    1/2 c  Nonfat dry milk powder            1/2 c  Crushed or shaved ice
      2 tb Sugar (or to taste)                 1    Raw egg (optional)
 
  Put all ingredients in blender and blend a few minutes until frothy.
  
  Makes 12 ounces.
         SOURCE: National Cooking Echo 04/18/90 Contributed to the echo by:
  Stephen Ceideburg
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: ORANGE JUDAS (JULIUS) #2
 Categories: Beverages
   Servings:  1
 
    1/2 pk (3 3/4 oz) instant vanilla          1    Egg white
           Pudding or pudding-pie              1 tb Lemon juice
           Filling powder                      3 c  Fresh orange juice
 
  Add all to blender and whirl one minute. A 2 oz package of vanilla instant
  breakfast drink powder may be substituted for the pudding stuff.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: ORANGE JUDAS (JULIUS) #3
 Categories: Beverages
   Servings:  1
 
      4 c  Orange juice                        1 ts Lemon juice
      1    Envelope of Dream Whip              1    Egg OR omit egg and add
           Powder                            1/4 c  Orange sherbet
 
  Whirl in blender 1 minute and serve over ice.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: GREEN CURRY PASTE/NAM PRIK KAENG KHIEW
 Categories: Spices
   Servings:  1
 
      1 ts Cumin seeds                         1 tb Chopped shallots
      1 ts Coriander seeds                     1 tb Chopped garlic
      6    Fresh green chilies,                1 ts Chopped galangal
           Chopped                             7    Peppercorns
      1 tb Chopped lemon grass                 1 ts Salt
      1 ts Chopped coriander root              1 ts Shrimp paste
 
  Place the cumin and coriander seeds in a pan, without adding any oil.
  Dry-fry them, stirring, for 1-2 minutes until they are aromatic and
  slightly browned. Pound them with the remaining ingredients to produce a
  fine paste.
  
  SOURCE: National Cooking Echo 04/18/90 Contributed to the echo by: Stephen
  Ceideburg Originally from: "Discover Thai Cooking", by Chaslin, Canungmai
  and Tettoni; Times Edition, Singapore, 1987
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: PHANANG CURRY PASTE/NAM PRIK KAENG PHANA
 Categories: Spices
   Servings:  1
 
      9 lg Dried red chilies                   2    Stalks lemon grass, chopped
      7    Shallots, chopped                   1 tb Coriander seeds
      6 cl Garlic                              1 tb Cumin seeds
      2 ts Coriander roots                     1 ts Shrimp paste
     15    Pepper corns                        1 ts Salt
      3    Slivers galangal               
 
  Coarsely chop the chilies and soak in water for 10 minutes. Drain. Pound
  together all the ingredients to produce a fine paste.
  
  SOURCE: National Cooking Echo 04/18/90 Contributed to the echo by: Stephen
  Ceideburg Originally from: "Discover Thai Cooking", by Chaslin, Canungmai
  and Tettoni; Times Edition, Singapore, 1987
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: SOUR CURRY PASTE/NAM PRIK KAENG SOM
 Categories: Spices
   Servings:  1
 
     10    Dried chilies                       1 tb Shrimp paste
      5    Shallots, chopped                   1 tb Salt
 
  Coarsely chop the chilies and soak in water for 10 minutes. Drain. Pound
  all the ingredients together to produce a fine paste which goes well with
  fish and vegetables.
  
  SOURCE: National Cooking Echo 04/18/90 Contributed to the echo by: Stephen
  Ceideburg Originally from: "Discover Thai Cooking", by Chaslin, Canungmai
  and Tettoni; Times Edition, Singapore, 1987
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: RED DEVILS FOOD CAKE
 Categories: Cakes
   Servings:  1
 
  1 1/2 c  Sifted cake flour                   2    Eggs, well beaten
  1 1/2 ts Baking powder                     1/2 c  Boiling water
    1/2 ts Salt                                2 oz Bitter chocolate
      4 tb Butter                              1 ts Soda
      1 c  Sugar                               1 ts Vanilla
    1/2 c  Buttermilk                     
 
  Sift flour, baking powder and salt 3 times. Cream butter and sugar. Add
  well-beaten eggs to creamed mixture. Then add the flour and milk
  alternately to the butter-sugar-egg mixture. Melt chocolate with boiling
  water over low heat; add soda and stir well. Cool chocolate before adding
  it to the batter. Then stir in vanilla. Grease cake pans and line them with
  waxed paper (two 9 inch pans). Bake at 350 degrees for 25 minutes. (Batter
  will be thin.) Frost with vanilla icing.
  
  SOURCE: National Cooking Echo 04/19/90 Contributed to the echo by: Ellen
  Cleary Originally from: "The Charlotte Cookbook", by Jr. League of
  Charlotte, N. C.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: BARLEY CASSEROLE #1
 Categories: Casseroles
   Servings:  8
 
      4 tb Butter                              3 c  Chicken or beef broth
      2 md Onions, chopped                   1/4 ts Salt
    1/2 lb Mushrooms, sliced                 1/4 ts Pepper
  1 1/2 c  Pearl barley                             Garnish: chopped parsley
 
  Preheat oven to 350 degrees. Melt butter in a large casserole. Saute onions
  2 minutes over medium heat. Add mushrooms and saute 5-7 minutes more. Add
  barley. Cook until lightly browned. Add 2 cups of broth, salt and pepper.
  Bring to a boil. Cover, reduce heat, and bake 45 minutes. Add remaining 1
  cup of broth. Return to oven and bake 30 minutes more. Garnish with chopped
  parsley.
  
  SOURCE: National Cooking Echo 04/19/90 Contributed to the echo by: Ellen
  Cleary
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: BARLEY CASSEROLE #2
 Categories: Casseroles
   Servings:  6
 
    1/2 lb Fresh mushrooms                          Salt and pepper
      1 lg Onion, finely chopped               3 c  Beef broth
      4 tb Butter                                   Slivered almonds, toasted
      1 c  Barley                         
 
  Saute mushrooms and onions in butter. Don't let onions brown. Mix in
  barley, salt and pepper. Pour into buttered 1 1/2 qt casserole. Cover with
  broth to 1/2 inch above barley. Cover and bake at 350 degrees for 45
  minutes, until liquid is absorbed and barley is tender. Garnish with
  almonds.
  
  SOURCE: National Cooking Echo 04/19/90 Contributed to the echo by: Ellen
  Cleary
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: SPINACH SALAD (MARGE)
 Categories: Salads, Dressings
   Servings: 12
 
      1 lb Spinach, cleaned, patted            6    Hardboiled eggs, chilled
           Dry, torn into pieces                    And sliced
           Sliced raw mushrooms, (as                Radishes, one bag, sliced,
           Much as you can afford!)                 (again, as many as you have)
      6    Slices bacon, fried,                1    Sliced red onion, optional
           Drained, and crumbled         

----------------------------------DRESSING----------------------------------
    1/2 pt Sour cream                               CHEESE dressing mix (no
      3 tb Lemon juice                              Substitution on this one)
      1    Envelope Good Seasons GARLIC   
 
  Mix the dressing ingredients, let stand while you prepare the other
  ingredients. Toss and serve.
  
  This recipe is one of the most requested I have.
  
  SOURCE: National Cooking Echo 04/19/90 Contributed to the echo by: Ellen
  Cleary
  
  I used to make this when I had to serve a BIG crowd, or take something to a
  potluck. Warning, the dressing, all by itself, tastes FAR too garlicky.
  Somehow it works when all mixed, tho. And the salad keeps very well, a good
  make-ahead...up to 12 hours ahead or so:
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: SPINACH CHEESE PIE
 Categories: Cheese, Pies
   Servings:  1
 
      1    9 inch pie shell                  1/2 c  Heavy cream
      1 pk (10 oz) frozen spinach              1 c  Grated Monterey Jack OR
      3 tb Butter                                   Mozzarella cheese
      1 tb Flour                                    Salt and pepper
 
  Bake the pie shell. Cook the spinach and drain it. Preheat oven to 350
  degrees.
  
  In a medium saucepan, melt the butter over medium heat. Gradually stir in
  flour. When it thickens, stir in cream. Add 1/2 cup of cheese and stir
  until it is melted. Fold in spinach, salt and pepper. Pour into pie shell.
  Sprinkle the top with the remaining cheese.
  
  Bake for 10-15 minutes. SOURCE: National Cooking Echo 04/19/90 Contributed
  to the echo by: Ellen Cleary
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Eggplant Dip
 Categories: Appetizers, Dips
   Servings:  8
 
      2    Eggplants, Total Weight                  Black Pepper
           About 1 Lb., Washed                      Serve With Melba Toast or
    1/4 c  Lemon Juice                              Crudites.
    1/4 c  Or Less Olive Oil                        (May add 1 T. Tahini Before
    1/4 c  Chopped Parsley                          Pureeing.)
      2 cl Garlic Crushed                 
 
  1.  Preheat the oven To 400.  Put the eggplants On a Baking Sheet and bake
  for About 40 Minutes, until Soft.  Remove from the oven and Leave until
  Completely Cold. 2. Remove the Stalks from the eggplants. 3. Puree the
  eggplants in a Processor With the Lemon Juice, Oil and Parsley and Garlic
  (or Chop the eggplants Very Finely By Hand and Mash and Mix With the Other
  Ingredients.)  Season To Taste. 4. Serve the Dip on Individual Plates,
  Garnished With Parsley, Lemon Wedges and Extra Oil(Not Necessary). or Spoon
  It Into a Small Bowl and Garnish Before Serving With Melba Toast.
    (Eggplant Is Good Grilled until Charred All Over- 20 To 30 Min. Scrape
  Off the Skin.  Rinse and Then Follow the Recipe Above.)
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Hummus (again)
 Categories: Vegetables
   Servings:  4
 
  1 1/3 c  Dried Chick Peas Cooked or          2 tb Lemon Juice
           One 15-Ounce Can                         Black Pepper
    1/2 cl Garlic Crushed                           Garnish: Olive Oil,
      1 tb Tahini                                   Paprika, Black Olives,
      3 tb Olive Oil                                Lemon Wedge.
 
   1.  Drain the Chick Peas, Reserving the Liquid.  Place Chick Peas in a
  Processor With All the Other Ingredients and Blend until the Mixture Is
  Smooth.
   2.  Alternatively, Mash the Chick Peas AS Smoothly AS Possible and Then
  Beat in the Other Ingredients To Make a Smoothish Mixture.
   3.  add Enough Of the Reserved Liquid To Give a Light, Softconsistency
  Like Softly Whipped Cream. 4. Spoon Hummus Onto a Plate and Level It With a
  Knife So That It Is About 1/2 Inch Deep. Pour a Little Olive Oil Over the
  Top, Then Sprinkle With Paprika and Garnish With Olives and Lemon Wedges.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Spinach & Fennel Pastries
 Categories: Appetizers
   Servings: 20
 
      8    Sheets Phyllo Pastry                6 tb Melted Oleo

----------------------------------FILLING----------------------------------
      1    Onion Chopped                            Cooked
      1 tb Olive Oil                           2 tb Chopped Parsley
      1 c  Frozen Spinach, Thawed and          1 ts Fennel Seed
           Squeezed Dry AS Possible,                Black Pepper
 
   1.  Saute the Onion in Olive Oil until Soft But Not Browned. Remove from
  the Heat; add the Cooked Spinach, Chopped Parsley and Fennel Seed. Mix
  Well, Then Season To Taste.
   2. Preheat oven To 375.
   3. Unroll Phyllo and Spread Them Out Flat in a Pile With a Damp Cloth Over
  Them.
   4.  Take 1 Phyllo Sheat, Spread It Out on a Board and Brush the Top
  Surface All Over With .Eted Ole.  Lay Another Phyllo Pastry Sheet on Top
  Andd Brush With More Ole.  Then Make 4 Equally Spaced Cuts from One Short
  End To the Other So You End Up With 5 Long Strips.
   5. Place a Teasponn Of Filling About 1 Inch from the Top Of One Of the
  Strips and Fold One Of the Top Corners Over It Making a Triangular Shape.
  Then Fold the Triangle Down from the Base and Then At An Angle Again and
  Continue until You End Up With a Neat Layered Triangle. Place on a Baking
  Sheet.
   6. Continue With the Rest Of the Phyllo and Filling in this Way until They
  Are All Used Up.  Then Brush the Triangles With Oleo.bake for About 15
  Min., until the Pastry Is Golden-Brown and Crisp and Filling Piping Hot.
  Serve Immediately With Parsley Sprigs.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Stuffed Grape Leaves (Vegetarian)
 Categories: Vegetables
   Servings: 36
 
     36    Grape Leaves                      1/2 ts Cinnamon or Allspice
  1 1/4 c  Long-Grain Brown Rice               2    Crushed Garlic Cloves
      1 lg Onion Chopped                            Black Pepper
      2 tb Chopped Parsley                     6 tb Olive Oiil
      2    Tomatoes Peeled & Chopped         1/2 c  (Generous) Water
    1/2 c  Pine Nuts                                Juice Of 1-2 Lemons.
    1/2 c  Raisins                        
 
    1.  Drain Leaves and Rinse Under Cold Water & Drain Again.
    2.  Half Fill a Large Saucepan With Water, add the Rice and Boil for 10
  Min., Then Drain and Mix With the Onion, Parsley, Tomatoes, Pine Nuts,
  Raisins, Cinnamon or Allspice, Garlic       & Pepper To Taste.
    3.  Palce a Heaping Teaspoon Of the Filling on Each Leaf. Fold the Edges
  Over and the the Little Bundles Side By Side in a Frying Pan With a Lid.
    4.  Mix Together the Oil and Water and Pour Over the Grape
  Leaves.Sprinkle a Little Lemon Juice on Top.
    5.  Cook Covered Over a Very Gentle Heat for 2-2 1/2 Hours until the Rice
  and Leaves Are Tender.  add More Water If Necessary.  Cool, Then Chill.
   7. Arrange the Stuffed Leaves on a Large Plate or in a Shallow Basket With
  a Bowl Of Yogurt & Mint Dressing in the Middle To Dip the Leaves Into.
  Garnish With Lemon Slices.
    Yogurt & Mint Dressing: About 1/2 C. Of Yogurt and 2 T. Chopped Mint
  Mixed Together.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Carrot and Ginger Soup
 Categories: Soups
   Servings:  4
 
      1    Onion  Chopped                  4 1/2 c  Light Vegetable Stock or
      1 tb Jargarine                                Water
  1 1/2 lb Carrots Sliced                      1 lb Peeled & Chopped Apples,
      1 ts Fresh Grated Ginger                 3 tb Sherry
           Black Pepper                   
 
   1.  Saute the Onion in Margarine Covered for 5 Min, Without Browning. Then
  add the Carrots & Ginger.  Cover and Cook for a Further 10 Min. Stir from
  Time To Time.
   2.  add the Stock or Water and Bring To a Boil, Then Simmer Gently for 15
  Min, until the Carrots Are Tender.  Puree the Soup in a Foodprocesor, Then
  Sieve (Not Really Necessary).
   3.  Return the Soup To the Finsed Out Pan, Reheat Gently and Season To
  Taste With Pepper.
     (yOu May Use Parsnips Instead Of Carrots and add 1 T. Curry Powder To
  the Onions When You Saute Them.  a Swirl Of Yogurt on Top Is Good and add
  Some Crisp Croutons.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Light Vegetable Stock
 Categories: Soups
   Servings:  1
 
      1    Onion                               1    Carrot
      2 cl Garlic                              1    Bouquet Garni.
      1    Celery Stick                   
 
   Put Into a Saucepan.  Cover Generously With Water and Bring To a Boil.
  Simmer Half Covered for About An Hour.  Then Strain.
   Other Vegetables and Flavorings Such as Leeks, Thinly Pared Lemon Rind, &
  Allspice Berries Can Be Added.  Peelings from Well-Scrubbed Potatoes Also
  Give Good Flavor.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Golden Spiced Cauliflower
 Categories: Vegetables
   Servings:  4
 
      1    Onion Chopped                       2    Cardamon Pods
      2 tb Oil                                 1 sm Cauliflower Divided
      1    Garlic Clove Crushed                     Into Florets
    1/2 ts Turmeric                          1/2 c  (Generous) Water
      1 ts Ground Coriander                         Black Pepper.
 
   1.  Saute Onions in Oil in a Medium Saucepan for 8 Min.  Then add the
  Garlic, Turmeric, Corianderr and Cardamom.  Stir Over Heat for a Further
  2-3 Min.
   2.  add the Cauliflower, Turning It Gently With a Spoon To Coat With the
  Onion and Spice Mixture.  Then add the Water and Pepper. Bring the Mixture
  To a Boil.
   3.  Cover  and Cook Gently for About 15 Min. until the Cauliflower Is Just
  Tender.  Shake the Pan from Time To Time To Prevent Sticking and Ensure
  Even Cooking.
   4.  Check the Seasoning.  Then Garnish With a Sprig Of Mint and Serve the
  Cauliflower Immediately.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Enchilada bake
 Categories: Mexican, Cheese
   Servings:  4
 
      1 ts Corn Oil                                 Drained
    1/2 lg Onion, Chopped                      1 ts Cumin
      2 cl Garlic, Minced or                   1 c  Prepared Salsa Divided
           Pressed                             4    Corn Tortillas
      1 c  Black Beans, Cooked &             1/4 c  Shredded Monterey Jack
           Drained & Rinsed                         Cheese
    1/2 c  Kernel Corn Cooked &           
 
   1.  in a Large Skilet Heat Oil Over Medium-High Heat.  Saute Onion and
  Garlic 2-3 Minutes.  add Beans, Corn, Cumin & 1/2 C. Salsa. Cook 3 To 4
  Minutes, Coarsely Mashing Beans With the Back Of a Spoon.
   2.  Tortillas Roll Better If Heated.  Moisten Lightly & Stack Between
  Pieces Of White Paper Toweling.  Wrap With Foil & Heat in 350 Degree oven
  10 Minutes or Place Opened Package Of Tortillas in Micro-Wave and Microwave
  on High About 1 Minute.
   3.  Spoon 1/3 C. Of the Filling Onto Each Tortilla.  Roll Up. Spoon 1/4 C.
  Of Salsa Into a Small Baking Dish. Arrange Tortillas, Seam Side Down. Top
  With the Remaining Salsa, Adding More If Necessary To Top All the
  Enchiladas.  Cover.  bake in a 350 Degree oven 15 To 20 Min. Uncover; Top
  With Cheese.  bake 2 Minutes or Longer or until Cheese Is Melted.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Vegetable Stir-Fry
 Categories: Vegetables
   Servings:  4
 
      1 lg Red Pepper                          1    Bunch Scallions
      1 lg Green Pepper                      1/2 lb Button Mushrooms
      1 md Zucchini                          1/2 c  Olive Oil
      4    Celery Stalks                       1 c  Blanched Almonds

---------------------------SWEET & SOUR DRESSING---------------------------
      2    Garlic Cloves Crushed             1/4 c  Lemon Juice
    1/4 c  Grated Fresh Ginger                 1 tb Wine Vinegar
    1/4 c  Soy Sauce                      
 
  2       T Clear Honey
  
   1.  Cut the Peppers, Zucchini & Celery Into 2-Inch Matchsticks. Trim the
  Scallions So That Is About 1 Inch Of the Green Part Left. Slice the Button
  Mushrooms.
   2.  Next Make the Sweet & Sour Dressing;  Blend All the Ingredients in a
  Blender or Food Processor, or Mix Them in a Bowl.
   3.  Make the Stir-Fry Just Before You Want To Eat.  Heat the Oil in a Wok,
  Then Put in the Vegetables and Stir-Fry Over High Heat for 2 Minutes, until
  They Are Beginning To Soften.
   4.  add the Almonds and the Sweet & Sour Mixture and Stir-Fry for a
  Further 1-2 Minutes To Heat Through.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Lynn's Vegetable Pasta
 Categories: Pasta, Rice
   Servings:  4
 
      1 c  Ricotta Cheese (May Omit)           6    Garlic Cloves Minced
    1/2 c  Grated Romano Cheese                1 lb Mushrooms Sliced Thickly
      1 ts Salt                                2 ts Salt (If Desired)
      1 md Head Cauliflower Florets          1/2 ts Or Less Crushed Dried
      1    Bunch Fresh Broccoli                     Red Pepper
           Florets                             1 lb Linguine
      1 c  Olive Oil                                Grated Romano
 
  1.  Combine Ricotta Cheese and Romano Cheese.  Set Aside. 2. Bring a Large
  Stockpot Of Water To a Rolling Boil.  add 1 t. Salt, Cauliflower &
  Broccoli.  Cover & Return To a Boil.  Uncover & Cook on Medium-High until
  Crisp-Tender, About 7 Minutes.  Remove Vegetables With a Slotted Spoon and
  Reserve Liquid for Cooking Linguine. 3. Heat Olive Oil & Garlic in a
  Skillet.  When Garlic Is Lightly Browned, Stir in Mushrooms, Salt & Dried
  Red Pepper.  Saute About 6- 8 Minutes. Stir in Broccoli & Cauliflower &
  Continue Cooking 10 Minutes. If It Becomes Too Dry, add Some Of the
  Reserved Liquid. 4. Bring Remaining Reserved Liquid To a Rapid Boil, Adding
  Water If Needed, and add Linguine, Stirring With a Fork To Prevent
  Sticking. Cook About 10-12 Minutes.  Drain.
    Reheat Vegetable Mixture.  Stir in Linguine.  Top With Cheese Mixture.
  Dust With More Grated Romano and Serve Immediately.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Pasta Primavera No. 2
 Categories: Pasta, Vegetables
   Servings:  4
 
      1 tb Olive Oil                         1/2 lb Peas or Snow Peas
      1    Onion Finely Chopped              3/4 lb Vermicelli
    1/2 lb Carrots Diced                       2 tb Chopped Mint
    1/2 lb Zucchini, Sliced                         Freshly Ground Black Pepper
 
    1.  Cover and Saute the Onion Without Browning for 5 Minutes.
    2.  add the Carrots and Cook for 10 Minutes.  Then Put in the Zucchini
  for Another 5 Minutes.  add the Peas or Snow Peas and Cook for 2-3 Minutes.
    3.  Just Before the Vegetables Are Ready Cook the Vermicellis in a Large
  Saucepan until AL Dente.  Drain Immediately and Return To Pan.
    4.  add the Vegetables To the Vermicelli, Together With the Mint and
  Pepper.  Mix and Then Serve Garnished With Mint.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Pasta With Fresh Vegetables
 Categories: Pasta, Vegetables
   Servings:  8
 
      1    Bunch Fresh Broccoli,               2 lb Linguini
           Broken Into Flowerets               2 cl Minced Garlic
      4    Carrots Cut Into Small                   Pepper
           Pieces                                   Minced Parsly To Taste
    1/4 c  Olive Oil                                Olive Oil and Oleo for
      2 md Onions Diced                             Tossing
      1 pt Fresh Mushrooms, Sliced             1 lb Linguine
      3 md Zucchini, Sliced               
 
   1.  in a Large Pot, Bring Approximately 6 Cups Of Water To a Boil. Blanch
  the Carrots and Broccoli for 2 To 3 Minutes.  Drain and Save the Water.
   2.  Heat Oil in a Large Skillet and Quickly Saute the Onions, Mushrooms
  and Zucchini.
   3. in a Large Pot, With the Water from the Vegetables, Cook the Linguini
  for About 7 To 8 Minutes until AL Dente (Firm).
   4.  Meanwhile, Coat a Large Skillet With Olive Oil and Heat. add minced
  Garlic (Use More Oil If Needed).  Combine All the Vegetables and Saute
  until Very Hot.
   5.  Gently Mix the Vegetables and Season With Pepper and Minced Garlic.
    6.  Drain the Linguini and Toss in Olive Oil and Oleo.
    7.  Mix the Linguini With the Vegetables and Serve Immediately While Hot.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Spinach Gnocci
 Categories: Italian, Pasta, Cheese
   Servings:  4
 
  1 1/2 lb Fresh Spinach Cooked                1 c  Grated Parmesan Cheese
           & Drained & Chopped OR              2    Eggs Beaten
      1 lb Frozen Chopped Spinach                   Black Pepper
           Thawed                                   Freshly Grated Nutmeg
    1/2 lb Mozzarella Grated                        Extra Flour for Coating
  1 1/2 c  Flour                                    A Little Butter
 
    1.  Drain Spinach & Then Puree in a Processor.  Put the Puree Into a
  Saucepan & Dry It Over the Heat for a Minute.  Remove from the Heat.
    2.  in a Bowl, Mix Together the Mozzarella, Flour, Parmesan, Eggs &
  Spinach.  Season With Pepper & Nutmeg.  If the Mixture Is Very Soft, Put It
  Into the Refrigerator To Firm Up for About 30 Min.
    3.  Roll Heaped Teaspoons Of the Mixture in a Little Flour. this Can Be
  Done Ahead Of Time.
    4.  To Cook the Gnocchi, First Heat the oven To Low To Keep the Gnocchi
  Warm AS They'Re Ready.  Half-Fill a Large Saucepan With Lightly Salted
  Water & Bring Just To a Boil.
    5.  Drop 6-8 Gnocchi Into the Water & Let Them Simmer Very Gently for
  About 5-10 Min, until They Float To the Surface.
    6.  Make Sure the Water Does Not Get Beyond a Bare Simmer, & Remove the
  Gnocchi as Soon as They Are Ready or They May Fall Apart.
    7.  Drain the Gnocchi Well, Then Put Them Into a Warmed Serving Dish, Dot
  With a Little Butter & Keep Them Warm While You Cook Another Batch.
    8.  When All the Gnocchi Are Done, Sprinkle With Grated Parmesan Cheese
  and Serve Immediately.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Tofu & Rice With Vegetables
 Categories: Rice
   Servings:  6
 
      1    Onion Sliced                        1    Block Firm Tofu, Cut Into
    1/2    Green Pepper Thinly Sliced               Cubes
    1/2 lb Mushrooms Sliced                  1/4 c  Sesame Seeds
    1/2 lb Spinach Torn Into Bite-             2 tb Low Sodium Tamari
           Sized Pieces                        4 c  Cooked Brown Rice
      1 c  Mung Bean Sprouts              
 
   1.  Saute Onion and Green Pepper in 1/4 C. Water for 10 Min.
   2.  add Tofu and Mushrooms.  Cook An Additional 10 Min.
   3.  add Spinach, Bean Sprouts, Sesame Seeds and Tamari.  Cover and Steam 5
  Min. To Wilt Spinach.
   4.  Mix in 4 C. Cooked Brown Rice.  Heat Through and Serve Hot.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Red Kidney Bean Stew
 Categories: Stews
   Servings:  8
 
      1 tb Olive Oil                           4    Tomatoes Peeled &
      1 lg Onion Sliced                             Quartered
      1 lg Red Pepper Chopped                1/3 c  Dried Beans or One
      2    Carrots Diced                       1 cn (15-Oz) Rinsed & Drained
      2 md Zucchini Sliced                   1/2 ts Paprika
      2    Celery Stalks Sliced                     Black Pepper,
      2 c  Sliced Mushrooms                         Little Cumin
 
   1.  Heat the Oil in a Large Saucepan and add the Onion, Red Pepper,
  Carrots, Zucchini and Celery.  Cook Gently for 10 Min. Covered. add the
  Mushrooms, Tomatoes, Kidney Beans, Paprika and Pepper To Taste.
   2.  Continue To Coook, Covered for a Further 10-15 Min.  Check the
  Seasoning and Serve.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Vegetarian Chili
 Categories: Vegetarian, Chili
   Servings:  4
 
      1 tb Olive Oil                           2 cn (15-Oz) Kidney Beans
      1    Onion Chopped                     1/2 c  Dried Green Lentils, Cooked
      1    Red Pepper Chopped                  1 ts Mild Paprika
      2    Garlic Cloves Crushed               2 tb Chili Powder
      1 cn (14-Oz) Tomatoes                         Black Pepper
      1 c  Dried Kidney Beans Cooked                A Little Sugar
           OR                             
 
    1.  Heat the Oil in a Large Saucepan and Saute the Onion and Pepper for
  10 Min.  add the Garlic and Cook for Two Minutes.  Then add the Tomatoes.
   2.  Drain the Beans and Lentils, Reserving the Liquid.  add Both To the
  Tomato Mixture, Along With the Paprika and Chili Powder.
   3.  Simmer for 15 Min, Adding the Bean Water as Needed Forconsistency.
  Season, add Sugar and Serve.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Chick Pea Stew
 Categories: Stews, Vegetarian
   Servings:  4
 
      2 lb Eggplant                          1/2 c  Dried Chick Peas
      2 lg Onions Chopped                           OR
    1/4 c  Olive Oil                           1 cn (15 Oz) chick peas Drained
      2    Garlic Cloves Crushed                    Black Pepper
      1 cn (15 Oz) Tomatoes               
 
    1.  Cut Eggplant Into 1/2 Inch Dice, Sprinkle With Salt, Place in a
  Colander, Put a Weight on Top and Leave for 30 Minutes.
    2.  Rinse Eggplant and Gently Squeeze Out as Much Liquid as You Can.
    3.  Preheat the oven To 400 F.
    4.  Saute the Onion in Half the Oil in a Large Saucepan for 10 Minutes.
  Remove With a Slotted Spoon and Saute the Eggplant Pieces in the Remaining
  Oil until Crisp and Lightly Browned.  Drain on Paper Towels.
    5.  Put the Eggplant and Onion Into An Ovenproof Dish, Then add the
  Garlic, Tomatoes, Chick Peas and Pepper.  Mix Well.  Cover and bake for
  40-60 Min.  Garnish With Fresh Mint Leaves.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Couscous With Spicy Chick Pea Stew
 Categories: Vegetarian
   Servings:  5
 
      3 c  Couscous                          1/2 lb Zucchini Diced
    1/4 c  Olive Oil                       1 1/3 c  Dried Chick Peas Cooked
      2    Onions Chopped                           OR
      3 md Carrots Sliced                      2 cn (14-Oz) chick peas, drained
      2 ts Each Ground Cinnamon,               1 qt Water
           Ground Cumin,                     1/4 c  Tomato Paste
           Ground Coriander                2 1/2 c  Warm Water
    1/2 c  Corn Kernels                             Freshly Ground Black Pepper
 
   1.  Spread Couscous Out on a Large Deep Plate and Pour the Warm Water
  Evenly Over It.  Then Rub the Couscous Lightly With Your Fingers To
  Separate the Grains.  Set the Plate Aside. 2. Heat Half the Oil in a Large
  Saucepan, add the Onion and Carrots and Saute Gently for 10 Minutes. Stir
  in the Spices and Cook for a Further 2-3 Minutes, Stirring. 3. Stir in the
  Corn, Zucchini and Chick Peas (May Use Fava Beansinstead). Then add the
  Water and Tomato Paste.  Bring To a Boiil, Then Turn the Heat Down So That
  the Chick Pea Stew Simmers. 4. By Now, the Couscous Will Have Absorbed the
  Water.  Put It Into a Metal Sieve, Metal Colander or Steamer Saucepan,
  Breaking It Up a Bit With Your Fingers Again as You Do So. If Your
  Container Has Large Holes, You May Prefer To Line It With a Piece Of
  Cheesecloth To Prevent the Grains from Falling Through, But I Never Found
  this Necessary. 5. Put the Steamer, Colander or Sieve Over the Vegetable
  Stew, Cover With a Lid or Plate and Cook Gently for 25-30 Minuites. 6.
  Season To Taste With Pepper.  Stir the Remaining Olive Oil Into the
  Couscous, Then Put the Couscous on a Large, Warmed Serving Dish, Garnish
  With the Coriander and Serve Immediately.Serve With a Green Salad.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Felafel in Pita Pockets
 Categories: Vegetarian
   Servings:  4
 
      1 c  Dried Chick Peas Cooked OR          1 ts Ground Cumin
      2 cn (15-Oz) chick peas, drained              A Pinch Of Chili Powder
      1    Egg Beaten                               Black Pepper
      1 lg Onion Finely Chopped                     Unbleached White Flour for
      2 tb Chopped Parsley                          Coating
      1    Garlic Clove, Crushed                    Oil for Shallow Frying
      1 ts Ground Coriander               
 
     1.  Mash the Chick Peas Thoroughly, Then add the Egg, Onion, Parsley,
  Garlic & Spices.  Mix Well, Season To Taste With Pepper.
     2.  Shape the Mmixture Into Balls About the Size Of Chestnuts, Then Coat
  in Flour.
     3.  Put Pita Bread To Warm Under the Broiler or Moderate oven.
     4.  Pour Enough Oil in the Frying Pan To Cover the Base Thinly and When
  It Is Hot, Saute the Felafel in Batches for 3 Min. on Each Side until
  Golden Brown.  Drain Well on Paper Towels.
     5.  Cut Each Pita Bread in Half Across the Center, Then Fill Each With
  Felafel, Sliced Tomato and Cucumber and Garnish Wiith Lemon and Fennel.
    (in Place Of Egg, May Use 2 T. Chick Pea Flour.)
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Brown Lentil bake With Pineapple
 Categories: Vegetarian
   Servings:  4
 
      2 tb Olive Oil                           2 tb Soy Sauce
      2 lg Onions Finely Chopped                    Pepper
      1 c  Dried Lentils Cooked &            1/3 c  Whole-Wheat Bread Crumbs
           Drained                             1 cn (8-Oz) Pineapple Chunks
      2 tb Chopped Parsley                          Or Rings
      1 ts Herbes DE Provence             
 
   1.  Preheat the oven To 350 F.
   2.  Heat the Oil in a Large Sauce Pan and Saute the Onion for 10 Min.
  until Soft and Lightly Browned, Stirring Occasionally.
   3.  add the Garlic, Lentils, Parsley, Mixed With Herbs and Soy Sauce. Mash
  By Hand or Puree Roughly in a Processor until the Mixture Holds Together.
  Season With Pepper.
   4.  Transfer To a Shallow Baking Dish.  Sprinkle With the Crumbs.
   5.  bake for 20 Min.  Then Remove from the oven.  Carefully Place the
  Pineapple, Either Rings or Chunks, on Top and bake for  a Further 10-15
  Min. until the Pineapple Is Hot.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Spicy Lentil Burgers
 Categories: Vegetarian
   Servings:  4
 
      2 lg Onions Finely Chopped                    Drained
      2    Carrots Finely Chopped            1/2 ts Ground Cumin
      1    Celery Stalk Finely Chopped       1/2 ts Ground Coriander
      2 tb Olive Oil                           6 ts Chopped Parsley
      1 lg Garlic Clove Crushed                1 tb Lemon Juice
      1 c  Dried Green or Brown                     Black Pepper,
           Lentils Cooked & Well                    White Flour
 
   1.  Saute the Onion, Carrot and Celery in Oil in a Large Saucepan for 10
  Min. until Soft and Lightly Browned, Stirring from Time To Time. 2. add the
  Garlic, Lentils, Cumin, Coriander, Parsley and Lemon Juice. Mash By Hand or
  Puree in a Processor until the Mixture Holds Together. Season With Pepper.
  3.  With Floured Hands, Shape the Mixture in 10-12 Flat Burgers, Using a
  Palette Knife.  Coat the Burgers With Flour. 4. Saute the Burgers in a
  Little Oil until Crisp and Browned, Turning Them Over Carefully To Cook the
  Second Side. 5. Drain on Paper Towels and Serve Garnished With Watercress
  and Tomatoes.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Crepes With Cottage Cheese
 Categories: Vegetables
   Servings:  5
 
      1 lb Sliced Button Mushrooms                  Black Pepper
      1 lb Cottage Cheese                

-----------------------------------BATTER-----------------------------------
      1 c  White Flour                         1 tb Olive Oil or Melted Oleo
      2    Eggs                              1/2 c  (Generous) Milk
 
  1/2     C (Generous) Water
  
    1.  Saute Mushrooms in 2 T. Oleo for 2-3 Min. Just until Tender. Mix With
  the Cottage Cheese and Season To Taste.
    2.  Put All Batter Ingredients in a Food Processor and Whizz until
  Smooth.
    3. Preheat the oven To 350.
    4.  Use the Crepe Batter To Make About 12 Thin Crepes.
    5.  Put a Little Of the Mushrooms Mixture in the Middle Of Each Crepe,
  Dividing It Evenly Among Them.  Roll the Crepes Up and Place Them Side By
  Side in a Shallow Casserole.  Pour Some Yogurt That'Sbeen Whipped Over
  Them.  Cover Tightly With Foil and bake for 20-30 Min. until Heated
  Through.
 
-----
 
