---------- Recipe via Meal-Master (tm) v7.03
 
      Title: Sole in Wine
 Categories: Fish
   Servings:  4
 
  1 1/2 lb Fillet of sole or other             1 c  Dry sauterne
           White fish                        1/4 c  Cream
    1/3 lb Mushrooms, whole                    2    Egg yolks
 
  Place sole in glass baking dish.  Add mushrooms and wine.  Bake until
  tender at 350 degrees, about 30 minutes. Drain liquid into sauce pan and
  reduce over medium heat until amount left is equal to initial amount of
  sauterne. In a cup, mix yolks and cream together thoroughly; add to sauce
  pan, using whisk to blend. Pour over fish and return to oven briefly to
  glaze.
 
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---------- Recipe via Meal-Master (tm) v7.03
 
      Title: Rice Polaf Salad
 Categories: Poultry, Salads
   Servings:  4
 
      2 c  Turkey, cooked and diced          1/2 c  Celery, sliced
  1 1/2 c  Brown rice, cooked                  1    Green pepper, chopped
      1 c  Garbanzo beans, cooked            1/2 c  Plain green olives, sliced
      1 c  Red kidney beans, cooked          1/4 c  Green onion, sliced
      2    Apples, cored and chopped         1/4 c  Parsley, diced
 
  Combine all ingredients and toss together.  Chill 1 hour.  Just before
  serving, pour dressing of your choice over salad.  Toss and serve.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.03
 
      Title: Chili Relleno Pie
 Categories: Mexican, Vegetarian, Main dish
   Servings:  8
 
      2 cn (8 oz. ea.) green chilies           1 c  Sour cream
      1 lb Jack cheese, sliced                 4    Eggs
      1 lb Cheddar cheese, sliced              1 c  Diced chicken or turkey
      4 tb Whole wheat flour                   2 c  Mild salsa
      1 c  Evaporated milk                
 
  Cut chilies open and line 8" x 13" baking dish with them.  Layer both
  cheeses evenly over chilies.  Add any remaining chilies over the cheese
  layer.  Mix flour with small amount of milk; using a wire whisk helps to
  make a smooth paste.  Mix in remaining milk and sour cream.  Beat in eggs,
  one at a time; add diced meat.  Pour over chilies and cheese; bake for 30
  minutes at 350 degrees.  Pour salsa over top and bake an additional 15
  minutes.
 
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---------- Recipe via Meal-Master (tm) v7.03
 
      Title: Cheese Chicken Lasagne
 Categories: Chicken, Main dish, Campbell's
   Servings:  9
 
      8 oz Lasagne noodles                   1/3 c  White wine
    1/2 c  Onion, chopped                    1/2 ts Basil, crushed
    1/2    Green pepper, chopped           1 3/4 c  Cottage cheese
      4 tb Butter                              2 c  Chicken, cooked and diced
      1    Can cream of chicken soup           2 c  Mild cheddar cheese, grated
      1 c  Mushrooms, sliced                 1/2 c  Grated Parmesan cheese
    1/2 c  Pimentos, chopped/drained      
 
  Cook noodles in boiling, salted water according to package directions;
  drain.  Saute onion and bell pepper in butter until onion is clear and
  tender.  Stir in soup, mushrooms, pimento, wine and basil.  Lay half the
  noodles in a 9"x 13" baking dish; top with half the sauce, followed in
  layers with half of the following: cottage cheese, chicken, cheddar and
  Parmesan cheeses.  Add in layers remaining noodles, sauce, cottage cheese
  and chicken.  Bake at 350 degrees 45 minutes.  Top with remaining cheeses;
  bake 2 minutes more.
 
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---------- Recipe via Meal-Master (tm) v7.03
 
      Title: Tex-Mex Salad
 Categories: Mexican, Salads
   Servings:  4
 
      1    Onion, chopped                           Drained
      4    Tomatoes, chopped                 1/4 ts Mixed vegetable seasoning
      1    Head lettuce, chopped               1    Bag tortilla chips,
  1 1/4 c  Cheddar cheese, grated                   Crushed
    3/4 c  Italian dressing                    1    Large avocado, sliced
      1 lb Ground meat, beef, turkey,          1 cn (7 1/2 oz) plain black
           Or chicken                               Or green olives (opt.)
      1 cn (15 oz) kidney beans,          
 
  Toss onion, tomatoes, lettuce and cheese with Italian dressing; set aside.
  Brown meat; add drained beans and vegetable seasoning; simmer 10 minutes.
  Mix with cold salad.  Toss in crushed tortilla chips and avocado slices.
  Garnish with olives, if desired.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.03
 
      Title: Cheese Mushroom Suffle
 Categories: Vegetarian, Main dish
   Servings:  4
 
      5 tb Butter                              3 tb Whole wheat flour
    1/2 lb Mushrooms, finely chopped           1 c  Milk
      1 tb Green onion, chopped                2 tb Sherry
    1/2 ts Mixed vegetable seasoning           5    Eggs, separated
      1 ds Ground nutmeg                   1 1/4 c  Shredded Swiss cheese
 
  In frying pan, melt butter; add mushrooms and onion, stirring until all
  liquid evaporates, about 5 minutes.  Add seasonings and flour; stir until
  blended.  Gradually stir in milk and sherry.  Blend in egg yolks one at a
  time. In a separate bowl, beat egg whites until stiff peaks form.  Fold
  whites into mushroom mixture until just blended; fold in about 4/5 of
  cheese.  Spoon mixture into buttered individual souffle dishes or single
  large souffle dish.  Sprinkle remaining cheese on top.  Bake small dishes
  for 25-30 minutes at 375 degrees.  Bake large souffle at 350 degrees for
  35- 40 minutes or until puffy and golden. Serve immediately.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.03
 
      Title: Fresh Mushroom Soup
 Categories: Soups, Vegetarian
   Servings:  2
 
      2 tb Butter                              1 tb Arrowroot powder
    1/2 lb Fresh mushrooms, sliced             2 c  Skim milk
    1/2 c  Finely chopped onion                1    Cube bouillon
    1/2 ts Vegetable seasoning            
 
  In sauce pan, melt butter over medium heat.  Add mushrooms.  onion, and
  vegetable seasoning.  Cook about 5 minutes.  Combine arrowroot in about 1/4
  of the milk; add to mushroom mixture.  Add bouillon cube and remaining
  milk. Simmer, stirring constantly, until soup is hot and thickens slightly.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.03
 
      Title: Dutch Leek Soup
 Categories: Soups, Vegetarian
   Servings:  8
 
    3/4 c  Whole wheat flour                   5    Leeks, cleaned, chopped
      2    Cubes bouillon                    1/4 c  Whipping cream
      2 qt Water                               2 c  Shredded Edam or Gouda
      1 c  Milk                                     Cheese
    1/8 ts Ground mace                    
 
  Blend together flour, bouillon cubes and water.  Stir in milk and mace.
  Bring to a boil; immediately reduce heat to simmer; simmer 10 minutes.  Add
  leeks and cream; simmer 10 minutes.  Serve cheese with soup at the table.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.03
 
      Title: Holiday Pumpkin Pie
 Categories: Pies
   Servings:  6
 
      4 c  Broth                               2 tb Molasses
      1    Cube bouillon                       1 tb Butter
      4 lb Fresh pumpkin, peeled,            1/8 ts Ground ginger
           Seeded, cooked                    1/4 ts Nutmeg
      2 c  Water                             1/2 c  Fresh parsley, chopped
      2 c  Half & half                              Chopped mint for garnish
 
  Make broth with bouillon.  Cut pumpkin into 1" cubes and place in broth.
  Simmer for 5 minutes, then puree in blender.  Return puree to heat; add
  half & half and molasses. Add butter, ginger and nutmeg; simmer 10 minutes.
  Add parsley; simmer 10 minutes more. Serve with fresh chopped mint on top.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.03
 
      Title: Ham Biscuits
 Categories: Breads
   Servings: 12
 
      2 c  Whole wheat pastry flour,         1/2 c  Cooked ham, diced fine
           Or unbleached white flour           4 tb Butter
      4 ts Baking soda                       3/4 c  Milk, apple juice or water
 
  Stir flour, baking soda and ham together.  Cut in butter until crumbly. Add
  milk and quickly moisten.  Roll out dough on floured board.  Cut biscuits
  in round 2" shapes. Bake at 350 degrees, 12 to 15 minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.03
 
      Title: Cream of Pecan Soup
 Categories: Soups
   Servings:  2
 
      2 tb Butter                            1/2 ts Vegetable seasoning
    1/2 c  Onion, diced                        1    Dash nutmeg
      1 tb Flour                               1 c  Pecans, ground fine
      2 c  Broth (OR                         1/2 c  Celery leaves
      2 c  Water AND                       1 1/2 c  Cream or half & half
      1    Vegetable bouillon cube)            4    Sprigs mint
    1/2 ts Soy sauce                      
 
  Melt butter; add onion and saute 5 minutes.   Stir in flour and broth.  Add
  seasonings, pecans, and celery leaves; simmer 10 minutes.  Stir in cream
  and simmer 5 minutes longer. Serve with mint.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.03
 
      Title: Bouillabaisse #3
 Categories: Soups, Fish, Shellfish
   Servings:  6
 
  1 1/2 lb Mussels, cut in pieces              2    Stalks celery, sliced
      1 c  White wine                          1 ts Grated nutmeg
  1 1/2 lb Sole, cut in 1" pieces              1 ts Basil
  1 1/2 lb Snapper, cut in 1" pieces           1 ts Thyme
      2 ts Ground saffron                      1    Bay leaf
      4 tb + 2 tsp butter                      2 tb Soy sauce
      5    Garlic cloves, crushed              2 qt Water
      2    Onions, sliced                     12    Slices french bread
      1    Carrot, sliced                 
 
  Steam mussels 3-4 minutes.  Dissolve saffron in warm wine; set aside.  Melt
  butter; add garlic, onion, carrot, celery, seasonings, and soy sauce. Cover
  and simmer for 5 minutes.  Add water and wine; bring to boiling; add fish.
  Reduce heat and simmer for 10 minutes.  Serve with toasted bread.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.03
 
      Title: Clam Chowder, Manhattan Style
 Categories: Soups
   Servings:  6
 
     36    Live clams                          3 ts Basil
      3 tb Butter                            1/2 ts Thyme
    3/4 lb Pork, diced                         1    Bay leaf
      4    Onions, chopped                     3    Cloves garlic, diced
      4    Tomatoes, chopped                   1 tb Soy sauce
  2 1/2 c  Chopped celery                  2 1/2 qt Liquid (clam cooking broth
  1 1/2 c  Chopped carrots                          + water
      3 ts Fresh parsley                       4    Potatoes, diced
 
  Place clams in  soup kettle, cover with water, and steam open.  Remove
  clams from their shells, and mince fine; reserve. Strain clam liquid and
  reserve. Saute pork and onions in butter until onions are clear. Add
  tomatoes and simmer 5 minutes, stirring. Add celery, carrots, parsley,
  basil, thyme, bay leaf, garlic and soy sauce. Stir in correct amount of
  liquid (clam cooking water plus additional water, if needed); simmer,
  covered, 1 hour.  Add potatoes and simmer 15 minutes. Add clams and simmer
  another 8 minutes. Adjust seasonings if necessary. Serve immediately, with
  crackers.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.03
 
      Title: Clam Chowder, New England Style
 Categories: Soups
   Servings:  6
 
     24    Clams                           1 3/4 c  Half & half
      3 c  Water                               1 tb Soy sauce
    1/2 lb Pork, diced                         2    Cloves garlic, crushed
      3 tb Butter                              1 ts Basil
      1    Onion, sliced                       1 ts Parsley
      3    Potatoes, diced                     1 ts Thyme
 
  Combine clams, their liquid and water; bring to a boil.  Drain clams,
  reserving liquid.  Remove clams from shells; chop meat; set aside.  In
  butter, fry pork with onions, until onions are clear.  Add potatoes and
  liquid from clams; simmer 20 minutes.  Stir in half & half, seasonings, and
  clams.  Heat through.  Serve hot.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.03
 
      Title: Vichyssoise
 Categories: Soups
   Servings:  4
 
      4 tb Butter                              3 c  Sliced potatoes
      1    Onion, diced                        1 tb Soy sauce
      2    Stalks celery, sliced               1 c  Cream
      2    Large leeks, chopped                2 tb Chives
      1 qt Chicken broth                  
 
  Melt butter; add onion, celery, and leeks; cook 20 minutes.  Place in sauce
  pan; pour in broth; add potatoes; bring to boil and reduce heat to simmer.
  Simmer until potatoes are soft.  Puree soup; add soy sauce.  Chill; stir in
  cream.  Reseason if necessary; garnish with chives to serve.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.03
 
      Title: Peach Soup
 Categories: Soups, Desserts
   Servings:  4
 
      5    Large peaches, sliced               1 c  White wine
      4 c  Water                             1/4 c  Orange or peach liqueur
      2 tb Lemon juice                         1 c  Whipping cream
    1/4 c  Maple syrup                       1/4 ts Nutmeg (opt)
      1 tb Arrowroot                      
 
  Combine peaches, water and lemon juice in a sauce pan; simmer 15 minutes.
  Puree in blender with maple syrup and arrowroot.  Add wine and liqueur.
  Pour in half the cream; mix thoroughly; chill 1 hour.  Whip remaining cream
  and dollop on top of each serving.  Add a sprinkling of nutmeg if desired.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.03
 
      Title: Date Nut Bread
 Categories: Breads, Desserts
   Servings:  1
 
      2 c  Whole wheat pastry flour            2 ts Vanilla
      2 ts Baking powder                     1/2 c  Milk
      1 ts Nutmeg                              1 c  Dates, chopped
    1/4 c  Butter                            1/2 c  Walnuts (or other nuts),
    1/3 c  Maple syrup                              Chopped
      2    Eggs                           
 
  Sift together flour, baking powder and nutmeg; set aside.  Cream butter
  with maple syrup; add eggs, vanilla, and milk. Stir in flour mixture. Fold
  in dates and nuts. Pour mixture into lightly buttered 9" x 5" loaf pan.
  Bake at 325 degrees for 1 1/4 hours or until top splits or toothpick comes
  out clean.
  
  Makes 1 loaf
  
  KEY WORDS:  baked goods, bread, breakfast, brunch, easy, entertain, gift,
  holiday, kids, lunch, make ahead
 
-----
 
---------- Recipe via Meal-Master (tm) v7.03
 
      Title: Apple Bran Muffins
 Categories: Breads, Breakfast
   Servings: 12
 
  1 1/4 c  Bran                                2    Eggs
      1 c  Whole wheat pastry flour          3/4 c  Maple syrup
  2 1/2 ts Baking powder                     1/4 c  Butter
    3/4 ts Nutmeg                              1 c  Apples, green are best,
    1/4 ts Ground cloves                            Chopped
    1/3 c  Milk                                1 c  Raisins (opt)
 
  Combine bran, flour, baking powder, nutmeg and cloves; set aside.  Cream
  together milk, eggs, maple syrup, and butter; fold in flour mixture.  Stir
  in apples and raisins.  Pour into oiled muffin tins, and bake at 350
  degrees until tops split, 15 to 25 minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.03
 
      Title: Apple Crescents
 Categories: Desserts
   Servings: 12
 
----------------------------------CRESCENT----------------------------------
      1 tb Yeast                               1    Egg
    1/2 c  Milk, body temperature              1 ts Lemon rind
    1/2 c  Butter                              2 c  Whole wheat pastry flour
    1/8 c  Maple syrup                   

----------------------------------FILLING----------------------------------
      1 c  Diced green apples                1/4 c  Butter
    1/3 c  Dates, diced                   
 
  Dissolve yeast in warm milk; set aside.  Melt together butter and maple
  syrup; let cool; add egg, lemon rind, flour, and yeast mixture.  Mix
  together until you have a dough.  Refrigerate overnight.  Roll dough into
  9" circles, one for each 4 rolls; cut each circle into 4 pie-shaped wedges.
  
  Cut together apples, dates and butter.  Spread fruit mixture over dough
  wedges.  Roll up each crescent, beginning at the wide end.  Place on
  unoiled cookie sheets, turning ends to form crescent shape; let rise to
  double in size, about 2 1/2 hours. Bake at 350 degrees 10-15 minutes until
  golden brown.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.03
 
      Title: Wreath Bread
 Categories: Breads
   Servings:  2
 
    1/2 c  Maple syrup                         1    Egg, separated
      2 tb Dry yeast                           2    Eggs
      9 c  Whole wheat pastry flour            1 tb Grated lemon peel
      2 c  Apple juice                         1 ts Almond extract
      1 c  Butter                            1/4 c  Sliced almonds

------------------------FLOUR WILL BE USED IN 4 PART------------------------
  2 1/2 c  Whole wht pastry flour (1)      3 1/4 c  Whole wht pastry flour (3)
      2 c  Whole wht pastry flour (2)        3/4 c  Whole wht pastry flour (4)
 
  In a bowl combine maple syrup, yeast and first of flour.  In sauce pan heat
  juice and butter until almost melted.  With mixer gradually beat liquid
  into yeast mixture. dry ingredients. Set aside egg white for brushing top
  of loaves. Add in egg yolk, remaining eggs, lemon peel, almond extract, and
  second flour (2) to make a thick batter.  Stir in third part of flour (3)
  to make dough. Turn onto floured work surface and knead until smooth,
  continuing to add fourth flour (4).  Knead at least 15 minutes.
  
  Place in lightly oiled bowl, turning dough so top is oiled too.  Let rise
  until doubled, about 1 hour.  Punch down dough.  Turn onto floured work
  surface, separate dough for loaves; cut dough for each loaf into 3 equal
  parts.  Cover and let rest 15 minutes.  Lightly oil two cookie sheets.
  
  On floured work surface, roll each piece into a 24" length.  Place three
  lengths together and braid; it comes out best if you begin in the middle
  and work toward each end. Shape into a ring, join the ends and pinch
  together. Repeat with each loaf. Cover rings with towels and let rise in
  warm place 1 hour.
  
  Beat egg white; use pastry brush to brush over loaves.  Top rings with
  almonds.  Place in oven at 350 for 15 minutes, then change cookie sheet
  places.  Bake about 15-20 minutes longer, or until tops are golden brown
  and bread makes thunking sound when tapped with knuckle.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.03
 
      Title: Pecan Banana Bread
 Categories: Breads
   Servings:  1
 
  1 3/4 c  Whole wheat pastry flour            2    Ripe bananas, mashed
    1/2 c  Maple syrup                       1/2 c  Pecans, coarsely chopped
      1 ts Baking powder                       1 ts Grated lemon peel
    1/4 ts Baking soda                         2    Eggs, slightly beaten
    1/2 c  Butter                         
 
  In a large bowl, mix first 5 ingredients with fork; then use knives to cut
  in butter until mixture looks crumbly.  With fork, stir bananas, pecans,
  lemon peel, and eggs into flour mixture, until flour is just moistened.
  Spoon batter into lightly oiled 9" x 5" loaf pan.  Bake at 350 degrees for
  40-50 minutes or until toothpick comes out clean.  Cool at least 10 minutes
  before slicing.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.03
 
      Title: Bunch O' Bread
 Categories: Breads
   Servings:  1
 
      3 c  Whole wheat pastry flour            3 tb Butter
      1 tb Dry yeast                           2 tb Orange liqueur
    1/4 ts Ground cardamom                     1    Egg white
    1/4 ts Ground nutmeg                     1/4 c  Poppy seeds
    3/4 c  Apple juice                         2 tb Honey
    1/4 c  Maple syrup                       1/4 c  Butter, melted
 
  Combine 1/2 of flour with yeast, cardamom and nutmeg.  Heat juice, maple
  syrup, and butter to body temperature; check it with a finger to make sure
  it is not above 100 degrees; add to yeast mixture.  Stir in liqueur.  Beat
  at low speed until mixed and then at high speed while adding as much of
  remaining flour as possible.  Turn onto floured work surface and knead in
  all remaining flour.  Knead at least 10 minutes.  Place dough in oiled
  bowl; turn so top is oiled also. Let rise 1 hour. Punch down and let rest
  10 minutes.
  
  Remove 1/4 of dough; set aside.  Shape remaining dough into 1" balls.
  Arrange on oiled cookie sheet in shape of a bunch of grapes.  Brush with
  egg white and sprinkle on poppy seeds. With remaining dough form grape vine
  and leaves; attach to grapes at the top. Brush leaves and stem with egg
  white. Let rise in warm place 1/2 hour. Melt butter and honey together;
  slash grape leaves and brush slashes with this. Bake at 350 degrees 20-30
  minutes or until bread makes thunking sound when tapped with knuckle.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.03
 
      Title: Apricot Bread
 Categories: Breads
   Servings:  1
 
    1/2 c  Packed dried apricots               1 c  Brown sugar)
    1/3 c  Water                               2 tb Butter
      2 c  Whole wheat pastry flour            1    Egg
      1 tb Baking powder                     1/3 c  Orange liqueur
    1/4 ts Baking soda                       3/4 c  Chopped pecans
    1/2 c  Maple syrup (OR                
 
  Soak apricots for 20 minutes in water.  Mix together flour, baking powder,
  and baking soda.  In another bowl, beat maple syrup, butter and egg.  Drain
  water from apricots into orange liqueur.  Stir flour into butter mixture a
  little at a time, alternating with liqueur mixture.  Stir in apricots and
  nuts.  Pour batter into lightly oiled 9" x 5" loaf pan.  Bake at 350
  degrees 45-60 minutes. Bread will be golden brown and tooth pick will come
  out clean when finished. Cool before cutting.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.03
 
      Title: Black Bean Soup
 Categories: Soups, Main dish
   Servings: 20
 
      2 lb Black beans                       1/2 ts Cayenne
    1/2 c  Sunflower oil                       1 tb Mixed vegetable seasoning
    1/2 lb Bacon                               4 ts Ground cumin
    1/2 lb Diced ham                           6 qt Chicken broth (OR
      8    Onions, chopped                     3    Bouillon cubes AND
      7    Cloves garlic, minced               6 qt Of water)
      7    Stalks celery w/leaves,           1/4 c  White wine
           Chopped                             1 c  Sherry
      3 c  Uncooked brown rice            
 
  Wash black beans, cover with water and allow to soak overnight; rinse;
  drain; set aside.  Pour oil into large soup pot.  Add bacon, ham, onion,
  garlic and celery.  Cook at high simmer until vegetables are soft, about 30
  minutes.  Add beans, rice, seasonings, and broth to soup pot.  Bring to a
  boil; reduce heat, cover and simmer 2 1/2 to 3 hours.  Let soup cool; put
  through blender a little at a time until smooth.  Return to soup pot;
  reheat on low about 45 minutes, adding wine and sherry. Ladle into bowls.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.03
 
      Title: Chicken Noodle Yogurt Soup
 Categories: Soups
   Servings:  6
 
      2 tb Safflower oil                       1 ts Mixed vegetable seasoning
      1    Onion, chopped                      5    Sprigs parsley, chopped fine
      2 qt Chicken broth, (OR                  2 ts Basil
      2    Bouillon cubes AND                  3    Carrots
      2 qt Water)                              6 oz Wide egg noodles
      3    Chicken bouillon cubes              3 c  Cubed cooked chicken
      5    Cloves garlic, minced               2 tb Arrowroot
      1 ts Thyme                               2 c  Yogurt, plain
    1/4 c  Soy sauce                           7    Green onions, chopped
 
  Pour oil into soup pot; add onion and cook 5 minutes.  Add broth bouillon
  cubes, garlic, thyme, soy sauce, salt, parsley, basil, and carrots.  Cover
  and bring to a boil; reduce heat and simmer 30 minutes.  Stir in noodles
  and cook uncovered 10 minutes; add chicken. In separate bowl, stir
  arrowroot into yogurt; blend well. Add to soup, stirring as needed.
  Increase heat to boiling and allow soup to thicken a little. Garnish with
  chopped green onions.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.03
 
      Title: Lentil and Rice Soup
 Categories: Soups
   Servings:  4
 
      1    Large onion, chopped                1 ts Ground cumin
      2 tb Sunflower oil                       1 ts Ground coriander
      2    Cloves garlic, diced                3    Chicken bouillon cubes
      1 ts Fresh ground ginger                 6 c  Water
      1 ts Curry powder                    1 1/2 c  Lentils, washed
      1 ts Turmeric                            3 c  Brown rice, cooked
      1 ts Chili powder                   
 
  In a soup pot, cook onion in oil for about 10 minutes.  Add garlic and
  spices; cook 2 more minutes.  Add bouillon cubes, water and lentils; bring
  soup to a boil.  Reduce heat and simmer about 1 hour.  Ladle into bowls
  over rice.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.03
 
      Title: Fruited Buttermilk Scones
 Categories: Breakfast, Breads
   Servings:  4
 
      2 c  Whole wheat pastry flour            1    Peach or nectarine, diced
      2 ts Baking powder                     1/2 ts Orange peel, grated
    1/4 ts Baking soda                       1/2 c  Buttermilk
    1/2 c  Butter, small pieces              1/4 ts Nutmeg
      4 tb Maple syrup                    
 
  In a bowl, combine flour, baking powder, and baking soda.  Cut in butter
  and maple syrup. Stir in fruit and orange peel. Make a well in center of
  this mixture; pour in buttermilk. Stir until moistened. Pat dough into a
  ball, and knead on floured surface for 3 minutes. Shape into a dome. Place
  on lightly oiled cookie sheet, and bake at 350 degrees for 15 minutes.
  Then, with sharp knife, score top into quarters, making cut 1/2" deep.
  Continue baking another 20 minutes; top will be golden brown when finished.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.03
 
      Title: Sour Cream Rolls
 Categories: Breads
   Servings: 24
 
    1/4 c  Warm water                          3 tb Maple syrup
      1 tb Yeast                               1    Egg
    1/4 c  Butter                              1 c  Sour cream
 
  3       c whole wheat pastry flour
  
  Combine water and yeast; let stand 5 minutes.  Meanwhile, beat together
  remaining ingredients.  Stir in yeast mixture; form into ball.  Lightly oil
  bowl, and put dough in it.  Roll dough over so top is also oiled.  Cover
  with towel and let rise 1 hour.  Place dough on lightly floured board and
  roll to 1/2" thick.  Cut and shape.  Bake at 350 degrees for 20 minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.03
 
      Title: Barley Salad
 Categories: Salads
   Servings:  4
 
  1 1/2 c  Barley                            1/4 c  Lemon juice, fresh
      8 c  Water                             1/2 c  Salad oil
    1/3 c  Parsley, diced                      1 ts Soy sauce
      2 tb Basil, crushed                      2    Tomatoes, diced
    1/4 c  Green onions, sliced           
 
  In a sauce pan, boil barley in water for 15 minutes; drain.  Steam barley
  for 10 minutes more; cool.  Add parsley, basil, and green onions; let sit
  so flavors can blend. In a small bowl beat together, lemon juice, salad oil
  and soy sauce; add tomatoes; toss with barley mixture.  Chill.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.03
 
      Title: Potato Bread
 Categories: Breads
   Servings:  2
 
      1    Potato, peeled, cubed               3 tb Yeast
  2 1/2 c  Water                               4 tb Maple syrup, warm
 
  1       T butter, melted 6 c whole wheat pastry flour 2 T butter, softened
  1/2     c Monterey Jack cheese,
          grated In a sauce pan, boil potato in water for 10 minutes; mash
  potato in water. In a bowl, combine yeast and maple syrup, making sure
  syrup is warmed to body temperature. With a wooden spoon stir butter into
  potato mixture; add 1/2 of flour to yeast mixture. Turn resulting dough
  onto lightly floured surface and knead, incorporating rest of flour. Put
  dough in a lightly oiled bowl; turn to make sure top is oiled too. Cover
  with towel and let rise 1 hour. Punch down, and knead 10 times. Separate
  and shape into loaves; place in lightly oiled 9" x 5" loaf pans. Split tops
  with sharp knife and insert butter and Jack cheese. Place loaves in cold
  oven.  Turn heat to 350 degrees and bake for 20 to 30 minutes; loaves will
  continue to rise as they bake. Bread is done if it sounds hollow when
  tapped with a knuckle.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.03
 
      Title: Miso Soup
 Categories: Soups, Oriental
   Servings:  2
 
      1    Onion, diced                        4 ts (heaping) miso (soybean
    1/3 c  Carrot, minced                           Paste
      1    Cabbage leaf, minced                4 c  Water
      2 ts Oil                                 2 ts Tahini
 
  Saute onion, carrot, and cabbage in oil for 5 minutes.  Add miso, water and
  tahini; bring to boiling.  Reduce heat and simmer 20 to 30 minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.03
 
      Title: Dark Bread
 Categories: Breads
   Servings:  2
 
      1 c  Warm water                          2 tb Carob powder
    1/4 c  Maple syrup                         4 c  Whole wheat pastry flour
      2 tb Yeast                           1 1/2 c  Rye flour
      4    Eggs, at room temperature         1/2 c  Corn meal
    1/4 c  Molasses                            1    Egg
      1 tb Instant coffee                      1 tb Water
 
  Combine warm water and maple syrup; sprinkle on yeast; set aside.  Using a
  whisk, blend eggs, molasses, and coffee.  Add carob powder and 1/2 of
  flour. Beat until smooth. Using a wooden spoon, mix in rye flour and corn
  meal; beat thoroughly. Gradually add remaining flour. Turn onto floured
  work surface and knead 15 minutes. Place in lightly oiled bowl; turn dough
  so top is also oiled. Cover with a towel and let stand for 1 hour. Turn
  out, punch down, and knead for 3 minutes. Form into round loaves. Place on
  lightly oiled cookie sheets.  Combine egg and water; use to brush loaves.
  Let rise again for 1 hour; bake at 350 degrees, 30-40 minutes or until
  thunking sound is made when bread is hit with a knuckle.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.03
 
      Title: Cinnamon Rolls
 Categories: Breads, Breakfast
   Servings: 16
 
      1 tb Yeast                             1/2 c  Whole wheat pastry flour
      1 c  Warm water (100 deg F)          2 1/2 c  Unbleached flour (B)
      3 tb Molasses                            3 tb Butter, softened
    1/3 c  Dry nonfat milk                   1/3 c  Sugar
      1    Egg, separated                      1 tb Cinnamon
      1 c  Unbleached flour (A)              1/3 c  Raisins
      3 tb Butter, melted                      1    Egg
      1 ts Salt                                1 c  Cool water
 
  Sprinkle yeast over warm water; stir to dissolve.  Add molasses, then dry
  milk.  Let rise 10 minutes.  Fold in beaten egg yolk, followed by beaten
  egg white. Allow to rise 30-40 minutes.
  
  Stir in first of the unbleached flour (A) until blended; beat 10 minutes.
  Cover bowl, set in warm place and let rise about 1 hour 20 minutes.
  
  Fold in melted butter and salt.  Add pastry flour and additional unbleached
  flour (B), 1 cup at a time, folding in (do not stir).  When dough holds
  together in one piece, turn out onto floured surface.  With floured hands,
  knead dough, adding flour and reflouring board as needed.  Knead until
  smooth and somewhat shiny.  Place dough in oiled bowl, roll dough to oil
  top, and cover with towel. Let rise until doubled in size.
  
  After dough has risen, roll out to 12" x 14" (if making 16 rolls; figure
  3/4" x 14" for each roll when scaling).  Spread with soft butter.  Sprinkle
  with sugar, cinnamon and raisins.  Roll up (crimp edges to roll).  Cut into
  3/4" sections.  Lay rolls flat on oiled cookie sheets and let rise 30
  minutes.
  
  Mix egg with water and brush over rolls.  Bake at 375 degrees for 20
  minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.03
 
      Title: Easy Hungarian Soup
 Categories: Soups, Beef
   Servings:  8
 
      2 lb Stewing beef                        9 c  Water
      3 tb Butter                            1/4 ts Caraway seeds
      1    Onion, chopped                      4    Medium carrots, sliced
      1    Clove garlic, minced                4 oz Wide noodles
      1 tb Paprika                            10 oz Frozen cut green beans
      2 cn (10 3/4 oz) tomato soup             1 c  Sour cream
 
  Using large soup kettle, brown beef on all sides in butter; remove beef and
  set aside.  Brown onion and garlic in butter until soft, stirring
  occasionally.  Stir in paprika.  Return beef to kettle; add soup, water,
  caraway, and carrots.  Bring to a boil; reduce heat, cover and let simmer
  45 minutes. Stir in noodles and green beans with soup over high heat. Once
  soup boils, reduce to simmer, cover and continue cooking about 20 minutes.
  Stir occasionally.  Stir in sour cream until blended.  Heat, but do not
  allow to boil.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.03
 
      Title: Minestrone
 Categories: Soups, Italian
   Servings:  9
 
      6 tb Butter                              1 tb Worcestershire sauce
      4    Carrots, chopped                    1 ts Mixed Italian seasoning
      3    Stalks celery, chopped            1/4 ts Pepper
      2    Onions, chopped                     4    Potatoes, coarsely chopped
      1    Clove garlic, minced                4    Beef, chicken or vegetable
      1    Head cabbage, coarse chop                Bouillion cubes
      1 lg Can tomatoes                        2    Large zucchini, sliced
      8 c  Water, more if needed               2 cn Kidney beans, drained
    1/3 c  Brown rice, uncooked               10 oz Frozen chopped spinach
      1 ts Salt                              3/4 c  Grated Parmesan cheese
 
  Melt butter in large soup kettle; saute carrots, celery, onions, garlic,
  and cabbage, about 20 minutes; stir often. Add tomatoes, water, rice,
  seasonings, potatoes, bouillon cubes and zucchini.  Bring to a boil. Reduce
  heat and simmer covered, at least 30 minutes.  Add beans and spinach;
  return to a boil and cook over medium heat until spinach is cooked; add
  more water if needed. Garnish with Parmesan.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.03
 
      Title: Heart Russian Beet Soup
 Categories: Soups
   Servings:  8
 
      1 c  Navy beans, dry                     2    Small beets
  2 1/2 lb Lean beef                           2 c  Green cabbage, shredded
    1/2 lb Slab bacon                          2    Large leeks, sliced
     10 c  Cold water                          3    Medium potatoes, cut
      1    Bay leaf                                 Into eighths
      8    Whole peppercorns                   1 cn (1 lb 13 oz) tomatoes
      2    Cloves garlic                       1 tb Tomato paste
      2 tb Dried parsley                       3 tb Red wine vinegar
      1    Carrot                              4 tb Sugar
      1    Celery stalk                        1 lb Kielbasa (opt)
      1    Large red onion                     2 tb Flour
      1 ts Salt (opt)                          1 tb Butter, melted
      8    Beets for soup                    1/2 c  Sour cream (opt)
 
  Cover beans with water and allow to soak overnight; cook until tender;
  drain; set aside.  Place beef, bacon and water in large soup pot; bring to
  a boil. Skim fat from surface. Add bay leaf, peppercorns, garlic, parsley,
  carrot, celery, onion and salt.  Cover and simmer over low heat for about 1
  1/2 hours.
  
  Scrub beets for soup and cook in boiling water until tender, about 45
  minutes; drain and discard water; cool.  Peel and cut each beet into
  eighths.  Scrub small beets; grate; cover with water to soak.
  
  Remove meat from soup; set aside.  Strain soup into another pot and add
  cooked beets, cabbage, leeks, potatoes, tomatoes, tomato paste, vinegar,
  sugar, beef and bacon.  Bring to a boil and simmer 45 minutes.
  
  Cut kielbasa into chunks and add with navy beans to soup.  Simmer 20
  minutes more.
  
  Mix flour and butter together to form paste.  Stir into soup to thicken
  slightly.  Strain raw beets, saving liquid and discarding beets.  Add beet
  liquid to soup.
  
  Additional sugar or vinegar may be added for sweeter or more sour flavor.
  Slice meat and arrange in individual soup bowls.  Pour hot soup with
  vegetables over meat.  Garnish each serving with a dollop of sour cream, if
  desired.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.03
 
      Title: Apple Soup
 Categories: Soups
   Servings:  6
 
     16    Apples, cored and chopped         1/4 c  Maple syrup
      5 c  Water                               1 tb Arrowroot
    1/2 tb Lemon peel, grated                  1 tb Lemon juice
      1    Inch cinnamon, wrapped in         1/4 c  White wine
           Cheese cloth                      1/2 c  Sour cream
 
  Simmer apples, water, lemon peel, cinnamon, and maple syrup until apples
  are tender, about 20 minutes; remove cinnamon. Puree soup in blender;
  return to sauce pan. Remove about a cup of liquid and combine it with
  arrowroot. When thickened, return to soup. Stir in lemon juice, and wine.
  Heat through. Serve with a spoonful of sour cream on each bowl.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.03
 
      Title: Albondigas
 Categories: Beef, Pork, Main dish, Mexican
   Servings:  4
 
    1/2 lb Ground pork                         1    Clove garlic, diced
    1/2 lb Ground beef                       1/2 c  Chili huerta
      1    Egg                                 2    Yerba buena
    1/2 c  Brown rice, uncooked                1    Thick slice French bread
      1    Onion, diced fine                 1/2 ts Comino (cumin)
    1/2 ts Tomio (thyme)                       2    Carrots, sliced thin
      8 c  Water                               1 c  Peas, fresh or frozen
      1    Tomato, chopped                
 
  Mix pork, beef, egg, rice, 1/2 of onion, and tomio together; make into
  small balls. Bring water to boil and add balls; simmer at low boil for 1
  hour. Add tomato, garlic, chili, and rest of chopped onion; let simmer 35
  minutes. Add yerba buena and simmer 10 minutes. Soak french bread in small
  amount of soup broth until very soft. Place in blender with comino; chop
  together; add to soup. Next add carrots and peas; simmer until vegetables
  are tender. Serve.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.03
 
      Title: Cold Gaspacho
 Categories: Soups
   Servings:  4
 
      1    Green pepper, diced                 3 c  Water
      4    Tomatoes, diced                   1/4 c  Wine
      1    Onion, diced                        3 ts Lemon juice
      3    Garlic cloves, minced               1    Scallion, diced fine
 
  Puree all ingredients, except scallion, in blender.  Add a little more
  water if too spicy. Strain, discarding any vegetable pieces that did not
  puree fully. Chill overnight. Serve in chilled glasses or bowls with diced
  scallion floating on top.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.03
 
      Title: Black Bean Salad
 Categories: Salads
   Servings: 12
 
      2 c  French-cut green beans              2    Green onions, thin sliced
      3 c  Black beans, cooked                 2 c  Oil
      1 c  Garbanzo beans, cooked            1/2 c  Honey
      1 c  Adzuki beans (or red                2    Cloves garlic, pressed
           Beans), cooked                      1    Lemon, juiced
      2    Onions, sliced                      1 c  White wine
      2    Green peppers, sliced               1 ts Oregano
      2    Stalks celery, sliced               1 tb Parsley
 
  Combine all ingredients in large bowl, mixing thoroughly.  Chill overnight.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.03
 
      Title: Whole Wheat Croissants
 Categories: Breads
   Servings: 24
 
      2 tb Yeast                           1 1/2 tb Honey
    3/4 c  Water, warm                         2 c  Butter, 1/2" pieces
  1 3/4 c  Whole wheat pastry flour            1    Egg
    1/2 c  Water                               1 tb Water
 
  Combine yeast and warm water, stirring a little to dissolve yeast.  Let sit
  about 10 minutes.  Add 1/2 of flour; add water and honey; whisk until
  smooth.  Cover bowl and let stand 1 1/2 hours.
  
  Combine remaining flour with butter, and flatten butter pieces.  Pour yeast
  batter into flour mixture; fold together with spatula; just moisten flour
  without breaking butter pieces.
  
  Turn dough onto lightly floured surface.  Pat dough down and roll into a
  18" x 12" rectangle; if too sticky, sprinkle with flour. Use a metal
  spatula to fold 1/3 of dough toward center; then fold from other side, 1/3
  of dough over first 1/3. Lift folded dough off work surface, and scrape
  surface clean. Sprinkle work area with flour and repeat, rolling and
  folding 3 more times. Dough must be hard; if not, freeze for 45 minutes.
  
  Pat dough into rectangle.  Cut into parts, 1 part for each 4 croissants.
  For instance, for 24 croissants:  cut in 1/2 lengthwise, then cut each half
  into 3 pieces, for a total of 6 (4x6=24).  Work with one piece at a time,
  holding others in refrigerator until ready to use.  Roll each piece
  individually into 5 1/2" x 14" rectangles.  Cut into two 5 1/2" x 7"
  pieces. Cut each piece diagonally to form 4 triangles; roll from wide end
  to point. Place on ungreased cookie sheets. Curve ends to crescent shape.
  
  Beat egg with water; brush croissants with this and set them aside 1 hour.
  Reglaze with egg/water mixture.  Bake at 375 degrees until puffed and
  brown. Let cool slightly and serve.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.03
 
      Title: Asparagus Soup
 Categories: Soups
   Servings:  4
 
      2 lb Asparagus, diagonally               1    Vegetable, beef or chicken
           Sliced into 1" pieces                    Bouillion cube
      3    Leeks, sliced                       1 c  Cream
      4    Green onion, sliced thinly          2 tb Tarragon
      1    Red potato, chopped small           2 tb Basil
      3 tb Butter                              1    Clove garlic, pressed
      4 c  Water                               1 tb Soy sauce
 
  Saute vegetables in butter for 5 minutes.  Add water and bouillon cube;
  Simmer 5 minutes.  Add remaining ingredients and simmer 10 minutes more.
  Serve.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.03
 
      Title: Beer Can Date Bread
 Categories: Breads, Desserts
   Servings:  8
 
      8    Empty beer cans                     1 c  Maple syrup
      2 tb Soda                                1 tb Vanilla
      1 c  Dates                               2    Eggs
      2 c  Beer                                4 c  Whole wheat pastry flour
      3 tb Butter                              1 c  Pecans
 
  Remove tops from beer cans with can opener; lightly oil insides.  Sprinkle
  soda on dates.  Heat beer to boiling and pour over date/soda mixture; set
  aside to cool.  Cream together butter, maple syrup, vanilla, and eggs. Stir
  in flour.  Add nuts and cooled date mixture.  Spoon batter into cans,
  filling only 1/2 full.  Bake with cans standing up on cookie sheet, at 350
  degrees for 15-30 minutes; look for tops to split and test for doneness. Do
  not cut bread for 1 day; bread may break up, if it is sliced while still
  warm.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.03
 
      Title: Hearty Halloween Soup
 Categories: Soups
   Servings:  6
 
      1 lb Ground turkey                       1    Bay leaf
      1 c  Chopped onion                     1/8 ts Basil
      1 c  Celery, diced                       2 tb Parsley, chopped
      2    Cloves garlic, diced              1/2 ts Thyme
      6 c  Water                               6    Tomatoes, diced
      1    Cube vegetable, beef or             1 c  Leftover turkey gravy
           Chicken bouillion                   2 c  Vermicelli
      1 c  Red potatoes, diced            
 
  Place everything except vermicelli in the kettle and simmer 1 hour.  Add
  vermicelli and simmer until cooked.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.03
 
      Title: Chicken Salad #2
 Categories: Salads
   Servings:  6
 
      3 c  Chicken, cooked, cubed              1    Onion, diced
      1 lb Asparagus, steamed                  1    Green pepper, sliced
    1/2    Pineapple, cubed and                1 cn (7 oz) green olives,
           Steamed (OR                              Sliced
      1 cn (20 oz) pineapple chunks,           1 tb Parsley, chopped
           Drained)                            1 tb Basil
      2    Tomatoes, sliced                    1    Head iceberg lettuce, torn
 
  Combine all ingredients.  Toss with dressing of your choice.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.03
 
      Title: Taboule
 Categories: Salads
   Servings:  2
 
      1 c  Fine bulgur wheat                   1 ts Basil
    3/4 c  Diced onion                       1/2 c  Fresh mint, cut fine
    1/2 c  Diced green onions                1/2 c  Lemon juice
           (including tops)                  3/4 c  Oil
  1 1/2 ts Parsley                             2    Tomatoes, cut in slices
 
  Cover bulgur with water; let stand 1 hour; drain; pan dry in skillet over
  low heat, stirring occasionally.  Add remaining ingredients and mix well.
  Chill at least 1 hour; serve.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.03
 
      Title: Lentil Salad
 Categories: Salads
   Servings:  4
 
    1/2 lb Lentils, cooked                     4 tb Parsley
      1    Onion, diced                        1 tb Lemon juice
      1    Clove garlic, pressed               4 tb Oil
      3 c  White wine                          2    Tomato wedges
      1 tb Basil                             1/2    Head iceberg lettuce,
    1/2 ts Thyme                                    Washed
 
  Combine lentils, onion, garlic, and wine; simmer 3 minutes.  Remove from
  heat; add remaining ingredients.  Chill and serve on lettuce leaves.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.03
 
      Title: Avgolemono
 Categories: Soups, Greek
   Servings:  6
 
      8 c  Chicken broth                       4    Eggs, separated
      1 c  Uncooked rice                       4 tb Lemon juice
 
  Make chicken broth and heat to boiling; add rice.  Simmer covered about 20
  minutes.  Remove from heat and set aside.  In a bowl, beat egg whites until
  stiff; add yolks and beat well.  Beat continuously adding lemon juice a
  little at a time.  Then add about 1/5 of the broth, beating continuously.
  Pour this mixture back into the pot of broth and rice.  Mix well over heat
  but, to avoid curdling, do not allow soup to come to a boil.  Serve
  immediately.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.03
 
      Title: 24-Hour Lettuce Salad
 Categories: Salads
   Servings:  8
 
      1    Head lettuce, torn                       Slightly thawed
    1/2 c  Celery, chopped                     1 c  Mayonnaise
    1/2 c  Green pepper, diced                 2 ts Sugar or honey
      1    Red onion, chopped                  4 oz Cheddar cheese, grated
      1 pk Frozen baby green peas,             8    Slices bacon, crumbled
 
  Layer first 5 ingredients in a glass bowl in order of listing.  Spread on
  mayonnaise.  Sprinkle on sugar or honey, then cheese, then bacon.  Cover
  with foil and refrigerate overnight.  Toss lightly just before serving.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.03
 
      Title: Artichoke Rice Salad with Dressing
 Categories: Salads
   Servings:  4
 
-----------------------------------SALAD-----------------------------------
      2    Jars (6 oz) marinated               5    Green onions
           Artichoke bottoms                 1/2    Green pepper, sliced
      1    Bottle (4 oz) stuffed               1 pk Rice pilaf mix OR
           Green olives                             Chicken rice mix

----------------------------------DRESSING----------------------------------
    1/3 c  Mayonnaise                          2    Jars marinade from
    1/2 ts Curry powder                             Artichoke bottoms
 
  Cook rice according to package directions; let cool.  Drain artichoke
  bottoms, reserving liquid.  Drain olives; discard their liquid.  Chop
  artichoke bottoms, olives, onions, and pepper.  Add to cooled rice and mix.
  
  Make the dressing by combining marinade from artichokes with other dressing
  ingredients.  Toss with rice salad.  Refrigerate 1 hour.  Serve when ready.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.03
 
      Title: Spinach Salad Orientale
 Categories: Salads
   Servings:  6
 
-----------------------------------SALAD-----------------------------------
      3    Heads spinach, washed and           1 c  Fresh bean sprouts
           Drained                             4    Slices bacon, cooked and
      1 c  Sliced water chestnuts                   Crumbled
      3    Eggs, hard boiled, chopped    

----------------------------------DRESSING----------------------------------
      1 c  Sunflower oil                     1/2 c  Sugar
    3/4 c  Chopped onion                       1 ts Salt
      1 tb Worcestershire sauce              1/3 c  Catsup
    1/4 c  Red wine vinegar               
 
  Mix all dressing ingredients together first, and refrigerate.  Mix salad
  together.  Just before serving, toss salad with dressing.  Serve.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.03
 
      Title: Los Angeles Luncheon Salad
 Categories: Salads
   Servings:  6
 
      1 c  Fresh mushrooms, sliced           1/2 c  Italian or herb dressing
      1 c  Cooked shrimp                       1    Head loose leaf lettuce
    3/4 ts Tarragon leaves, crushed            3    Ripe avocados
      1 ds Garlic powder                       1    Basket cherry tomatoes
 
  Combine mushrooms, shrimp, tarragon, garlic and dressing.  Chill 1 hour.
  Arrange lettuce leaves on individual salad plates.  Peel, halve and pit
  avocados.  Place a half-avocado on each plate, and fill with salad mixture.
  Garnish with cherry tomatoes.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.03
 
      Title: Spicy Corn Bread
 Categories: Breads, Mexican
   Servings:  6
 
      1 lg Green chili, chopped                1 ts Baking soda
      1 lb Chorizo, coarsely chopped           1 ts Baking powder
           (or other spicy sausage)          1/2 ts Soy sauce
      1 lg Onion, chopped                    1/2 c  Maple syrup
      3 tb Butter                              1 c  Milk
      3    Eggs                                1 c  Monterey Jack, grated
      1 c  Sour cream                          3    Ears of fresh cooked corn
  1 1/2 c  Cornmeal                                 Kernels only
    1/2 c  Whole wheat pastry flour       
 
  Saute chili until skin is charred; set aside.  Fry chopped chorizo 10
  minutes; discard fat; set aside.  Saute onion in butter for 10 minutes; set
  aside.  Chop chili into small pieces.  In a separate bowl, beat eggs and
  sour cream until smooth; stir in chili, sausage, and onion.  In another
  bowl, combine cornmeal, flour, baking soda, and baking powder.  Stir in
  sausage mix, soy sauce, and maple syrup, stirring just until blended.  Add
  in milk, cheese and corn kernels.  Pour into lightly oiled 9" square baking
  dish.  Bake at 350 degrees until top is browned and splitting, usually 30
  to 45 minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.03
 
      Title: Potato Salad
 Categories: Salads
   Servings:  6
 
      2 lb Red potatoes, boiled, cubed       1/4 lb Ham, cubed
    1/2 c  Safflower oil                       1    Bell pepper, cut in strips
      4 tb White wine                          1    Stalk celery w/leaves,
      2 tb Lemon juice                              Diced
      1 ts Oregano                             3    Scallions, sliced
      1 ts Soy sauce                           3 tb Parsley
    3/4 lb Fresh mushrooms, sliced             1    Head iceberg lettuce
      4 oz Snow peas, fresh & trimmed     
 
  Stir together oil, wine, lemon, oregano, and soy sauce.  Pour over
  mushrooms; set aside.  Steam peas 3 minutes; set aside.  Place potatoes in
  serving bowl; add mushrooms and sauce, snow peas, ham, green pepper,
  celery, scallions, parsley; toss together with lettuce. Chill.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.03
 
      Title: Japanese Salad
 Categories: Salads, Oriental
   Servings:  4
 
    1/4 c  Sesame seed                       1/2 lb Mushrooms, sliced
    1/2 lb Linguine, broken in half          1/3 c  Soy sauce
      1 lb Small shrimp, cooked              1/2 c  Sake or white wine
      1    Bunch green onions, thinly          2 tb Grated fresh ginger
           Sliced                              2    Garlic cloves, pressed
    1/4 c  Sesame oil                          3    Eggs
    1/4 c  Olive oil                           1 tb Seaweed, coarsely crumbled
 
  Toast sesame seeds on cookie sheet in oven; set aside.  In boiling water,
  cook noodles until tender, about 10 minutes; drain, rinse, and let dry.
  Transfer to large bowl.  Add shrimp and green onions; mix well.  Mix oils
  together; heat about 2 T of oil and saute mushrooms, 5 minutes.  Add to
  shrimp.  Blend in soy sauce, sake, sesame seed, ginger, garlic, and rest of
  oil.  Cover and refrigerate 2 hours.  In separate bowl, beat eggs and stir
  in seaweed.  Oil skillet and add 1/4 of egg mixture.  Cook until it loosens
  from pan; turn over and place on work surface.  Make 3 more thin
  egg/seaweed pancakes. Slice pancakes into thin strips. Toss with chilled
  noodles. Spoon and serve.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.03
 
      Title: Raspberry Fuchsia Soup
 Categories: Desserts
   Servings:  4
 
      3 c  Fresh raspberries                 1/2 c  Maple syrup
    3/4 c  Water                               2 c  Strawberry wine
      2 tb Lemon juice                       1/2 c  Sour cream
      2 tb Lemon rind, grated fine           1/2 c  Fresh raspberries
      2 tb Arrowroot                      
 
  Puree raspberries for soup; strain through a sieve into bowl; set aside.
  Take seeds and rind left in sieve and transfer to sauce pan; add water;
  simmer for 5 minutes; strain into bowl containing berry juice; discard
  seeds remaining in sieve. Combine lemon juice, lemon rind and arrowroot.
  Add to berry juice; add maple syrup and wine; transfer to sauce pan. Simmer
  over low heat until thick. Refrigerate 2 hours. Serve in individual bowls
  with a dollop of sour cream and a spoonful of berries on top of each bowl.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.03
 
      Title: Creamed Tomato Soup
 Categories: Soups
   Servings:  8
 
      3 tb Butter (to saute with)              5 tb Tomato paste
      2 tb Safflower oil                     1/3 c  Flour
      2    Large onions, chopped               6 c  Chicken broth
    1/2 ts Thyme, crushed                  1 1/2 ts Sugar
      1 ts Basil                               1 c  Cream
      1 ds Salt & pepper                       1 c  Milk
     10    Medium ripe tomatoes,               2 tb Butter
           Coarsely chopped               
 
  Combine butter and oil in soup pot; add onions; saute over low heat,
  sprinkling with thyme, basil, salt and pepper; stir occassionally.  When
  onions are tender, stir in tomatoes and tomato paste; simmer about 18
  minutes.  Blend flour with equal amount of chicken broth; add to tomato
  mixture and mix well.  Slowly add remaining chicken broth, stirring well.
  Simmer covered, over low heat, for about 30 minutes.  Stir occasionally to
  prevent soup from sticking to bottom of pan.  Put soup through blender in
  small batches.  Reheat puree and stir in sugar, cream and milk.  Simmer a
  few minutes; add remaining butter just before serving.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.03
 
      Title: Potage St. Germain
 Categories: Soups, French
   Servings:  8
 
  1 1/2 lb Dried peas, soaked                  2 ts Sugar
      3 qt Chicken broth                     1/2 ts Salt
      4 tb Butter                              2 c  Fresh green peas, cooked
      4    Carrots, peeled and grated        3/4 c  Cream
      2    Onions, grated                    3/4 c  Milk
      1    Large leek, chopped fine            1 tb Butter
      5    Lettuce leaves, diced                    Sour cream or sherry (opt)
 
  Place drained, dried peas in soup kettle.  Add chicken broth; bring to a
  boil; simmer on low for 10 minutes.  Skim froth from top of soup.  Melt
  butter in skillet; saute carrots and onions until onions are golden; add
  leeks and lettuce; simmer on low for 10 minutes.  Stir vegetable mixture
  into soup; add sugar and salt.  Simmer until split peas are tender, about 2
  hours.  Put fresh peas through a sieve.  Force soup mixture through a
  sieve, also. Return this combined mixture to the kettle. Stir in cream and
  milk. Heat just to boiling; stirring occassionally to prevent scorching.
  Just before serving, add butter. Garnish with a dollop of sour cream, a
  dash of sherry, or both. Elegant!
 
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---------- Recipe via Meal-Master (tm) v7.03
 
      Title: Scrumptious Strawberry Soup
 Categories: Desserts
   Servings:  4
 
      2 c  Strawberries                      1/4 c  Honey)
    1/2 c  Yogurt, plain                     1/2 c  Dry red wine
    1/2 c  Sugar, (OR                          1 c  Strawberry halves
 
  Blend all ingredients together in a blender, except strawberry halves.
  Chill overnight.  Garnish with strawberry halves.  Serve chilled.
 
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---------- Recipe via Meal-Master (tm) v7.03
 
      Title: Hearty German Sour Cream Soup
 Categories: Soups, German
   Servings:  6
 
    1/2 lb Bacon, diced                      1/4 c  Rice
    3/4 c  Cabbage, chopped                    2 c  White sauce
    1/2 c  Onion, chopped                    1/2 c  Vinegar
    1/2 c  Celery, chopped                     1    Clove garlic, minced
    1/2 c  Carrots, chopped                    1 ts Caraway seed
    3/4 c  Potato, chopped                     1 ts Salt
    3/4 c  Zucchini, sliced                    2 ts Worcestershire sauce
      4 c  Tomatoes, peeled                  1/4 ts Thyme
      4 c  Beef broth                          1 c  Sour cream or plain yogurt
    1/4 c  Barley                         
 
  Saute bacon in heavy kettle.  Add cabbage, onion, celery, carrots, potato
  and zucchini; reduce heat and simmer about 20 minutes.  Add tomatoes, beef
  broth, barley, and rice; simmer 2 hours.  Blend in white sauce, vinegar,
  garlic, caraway seed, salt, Worcestershire, and thyme.  Simmer about 15
  minutes.  Adjust seasonings if necessary.  Garnish with sour cream and
  serve.
 
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---------- Recipe via Meal-Master (tm) v7.03
 
      Title: Cheesy Popovers
 Categories: Breads, Breakfast
   Servings: 12
 
      2    Eggs, beaten                      1/4 ts Sage, crushed
      1 c  Milk                              1/2 ts Basil, crushed
    3/4 ts Salt                                1 c  Unbleached flour
    1/2 ts Thyme, crushed                    1/2 c  Grated cheddar cheese
 
  Combine seasonings with milk and eggs; add flour and cheese; mix until just
  blended.  Pour into well-oiled muffin tins, filling 2/3 full.  Do not
  preheat oven.  Place muffin tin in oven, and heat to 450 degrees.  Bake 30
  minutes, no peeking.  Remove from oven; turn off heat.  Pierce popovers on
  4 sides at right angles. Return to oven (do NOT turn on heat). Allow
  popovers to dry in oven about 10 minutes.  Serve immediately.
 
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---------- Recipe via Meal-Master (tm) v7.03
 
      Title: Hot Orange Soup with Wafers
 Categories: Soups, Chinese
   Servings:  6
 
      5 c  Water                               6    Thin slices of orange
    3/4 c  Rock sugar                          6    Thin slices of lime
      4 c  Fresh orange juice                  6    Maraschino cherries
      1 tb Preserved ginger, in syrup          6    Mint leaves
      3 tb Cornstarch paste                   12    Vanilla cream wafers
 
  Preparation:  Squeeze orange juice, strain.  Break up rock sugar.  Mince
  preserved ginger.
  
  Cooking:  Combine water and rock sugar; bring to boil.  When rock sugar is
  dissolved, add orange juice and cornstarch paste; stir.  Cornstarch paste
  should give soup a light body.  Pour into individual warmed bowls; add
  preserved ginger to each serving.  Float orange and lime slice and a
  cherry; garnish with mint leaf. Serve with wafers.
 
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---------- Recipe via Meal-Master (tm) v7.03
 
      Title: Smashed Radishes in Soy Dressing
 Categories: Chinese, Side dish, Vegetarian
   Servings:  4
 
      2    Dozen fresh red radishes            3 tb Peanut oil
      2 ts Salt                                1 ts Sesame oil
      1 ts White vinegar                     1/4 ts Fresh ginger juice
      1 ts Sugar                                    Chinese parsley garnish
      3 ts Thin soy sause                 
 
  Remove heads and tails from radishes; wash.  Using bottom of heavy drinking
  glass, about 2" across base, hit radishes on side to crack them - not mash
  them - so dressing can get into flesh.  Avoid rendering a crushing blow no
  matter how you feel that day.  Sprinkle radishes all over with salt, put
  them in a bowl, and set aside for about 15 minutes at room temperature.
  
  Prepare dressing:  Combine vinegar, sugar, thin soy sauce, peanut oil,
  sesame oil and fresh ginger juice.  Double amount of vinegar for a sharper
  taste, if desired.  Drain liquid from radishes (salt will have drawn off
  quite a bit of water); pour dressing over them; cover and refrigerate for
  30 minutes. If you make this dish ahead of time, pour on dressing 30
  minutes before serving. Immediately before serving, transfer radishes to
  serving dish; garnish with Chinese parsley and serve.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.03
 
      Title: Soup Noodles with Chicken
 Categories: Chicken, Soups, Chinese
   Servings:  4
 
      2    Nests shrimp-flavored                    Cooled & shredded
           Noodles                             3 c  Chicken broth
      4 qt Salted water                        2 tb White rice vinegar
    1/2 c  Lily flowers, soaked                1 ts Sugar
      1    Green onion, slivered             1/2 ts Salt
      1 c  Napa cabbage, shredded              1 tb Peanut oil
      1 c  Steamed chicken breast,        
 
  Preparation:  Cut hard tips off soaked lily flowers; cut in half.  Wash
  noodles, then boil until tender - about 2 minutes.  Drain, place in bowls.
  
  Heating Broth:  Heat broth in sauce pan with salt & sugar.  Add vinegar
  just before adding broth to bowls.
  
  Stir-fry:  Add oil to hot wok.  When it begins to smoke, add onions, &
  stir- fry until fragrant. Add vegetables; stir-fry for 1 minute. Put onto
  noodles; top with chicken; add soup, and serve.
 
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---------- Recipe via Meal-Master (tm) v7.03
 
      Title: Watercress Salad with Bean Cheese Dressing
 Categories: Salads, Chinese
   Servings:  6
 
  1 1/2 lb Fresh watercress (OR                     Spinach)

----------------------------------DRESSING----------------------------------
    1/2 c  Salad oil                           1    Pinch sugar
    1/2 ts Sesame paste                        1 ts Lemon juice
      1    Sq. bean cheese, unseasoned         2 tb Cold water
    1/2 ts Chili flakes                   
 
  Wash watercress (or spinach) in colander.  Pour boiling water over
  watercress.  Immediately plunge vegetable into cold water to stop cooking
  process; drain and reserve.  You can refrigerate or use at room
  temperature.
  
  Cream sesame paste, bean cheese and salad oil.  Add chili flakes, sugar,
  lemon juice and cold water; mix well.  Shortly before serving, toss
  dressing with watercress. Serve on individual salad plates.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.03
 
      Title: Fresh Spinach in Bean Cheese Sauce
 Categories: Chinese, Side dish
   Servings:  4
 
      2    Bunches fresh spinach               1 ts Thin soy sauce
      2 tb Peanut oil                        1/2 ts Sugar
      1    Small dried chili pepper            2    Cubes fermented bean curd
      1 ts Minced ginger root                       With chili (bean cheese)
    1/3 c  Stock                                    Cornstarch paste
 
  Preparation:  Slice off root end and half stem of spinach; wash completely
  and drain leaves.  Wash chili pepper.  Incidentally, double amount of dried
  chili if using plain fermented bean curd.  Mash fermented bean curd with
  thin soy; mix with stock and sugar.
  
  Stir-frying:  Heat wok to very hot; add oil.  When oil just begins to
  smoke, add 1/2 spinach, and toss until it begins to wilt. Push wilted
  spinach up side of wok; add remaining spinach, and toss until it wilts.
  Push all spinach out of bottom of wok; add chili and ginger; stir for about
  10 seconds. Add liquid ingredients; stir; when liquids boils, thicken to
  medium consistency with dribbles of cornstarch paste.  Recombine with
  spinach.  Stir to coat spinach.  Serve.  Spinach should remain bright green
  until you pour in liquid.
 
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---------- Recipe via Meal-Master (tm) v7.03
 
      Title: "Long Life" Noodles with Egg
 Categories: Chinese, Side dish
   Servings:  4
 
      1 lb "Long Life" egg noodles             1 ts Sesame oil
      8 qt Salted water                      1/4 ts Salt
    1/2 lb Spinach                             1 ts Cornstarch paste
      4    Eggs                                2    Green onions, minced
      1 c  Chicken broth                     1/4 c  Boiled ham, slivered
      1 tb Dark soy sauce                 
 
  Preparation:  Wash & trim spinach.  Wash, then boil noodles; drain; divide
  among soup bowls.  In same water, blanch spinach; drain; press dry; chop
  coarsely; put on noodles.
  
  Heat broth in sauce pan.  Add soy sauce, sesame oil, salt & cornstarch
  paste to thicken slightly.
  
  Poaching Eggs:  Put 4 cups of water in wok; bring to boil.  Break eggs in
  ladle one at a time; poach for 2 minutes.  Place egg on spinach.
  
  Finishing:  Pour hot soup over egg.  Garnish with minced onion & ham.
  Serve.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.03
 
      Title: Romaine Lettuce with Oyster Sauce
 Categories: Salads
   Servings:  4
 
      1    Head romain lettuce                 2 tb Peanut oil
    1/4 ts Salt                                1 tb Premium oyster sauce
 
  Preparation:  Wash & remove core from lettuce.  Combine oil & oyster sauce
  in small sauce pan; bring to simmer; keep hot until ready to serve.
  
  Blanching:  Heat about 2 gallons water in large pot.  We use bottom of
  aluminum steamer.  Add salt.  When water reaches rolling boil, blanch
  lettuce for about 20 seconds - until leaves are bright green.
  
  Remove leaves, shake off excess water.  Stack leaves & cut cross-wise into
  4 parts. Use cleaver to place leaves on serving platter. Pour hot oyster
  sauce on leaves.  Serve.
 
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---------- Recipe via Meal-Master (tm) v7.03
 
      Title: Steamed Pork with Preserved Tianjin Vegetable
 Categories: Chinese, Main dish, Pork
   Servings:  4
 
      1 lb Pork butt, chopped fine             1    Green onion, minced
      4    Water chestnuts, coarsely           2 tb Preserved Tianjin vegetable
           Chopped                       

----------------------------------MARINADE----------------------------------
  1 1/2 ts Dark soy sauce                    1/2 ts Sesame oil
    1/2 ts Sugar                               1 ts Cornstarch
    1/2 ts Salt                           
 
  Preparation:  Mix marinade. In bowl, mix chopped pork, water chestnuts, 1/2
  preserved vegetable, & marinade; mix together with your fingers - it's
  faster.  Spread mixture on round 12" plate.  Sprinkle with remaining
  preserved vegetable.  Refrigerate if working in advance.
  
  Steaming:  Bring pork mixture to room temperature before steaming.  Bring
  water in steamer to rapid boil.  Steam for about 20 minutes.  Sprinkle with
  chopped onions just before serving.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.03
 
      Title: Jam Tarts
 Categories: Desserts
   Servings: 12
 
    1/2 c  Butter 1 t lemon juice              1 c  Unbleached flour
      1 ts Lemon juice                         1 tb Pure maple syrup
      4 oz Cream cheese                             Jam or preserves
 
  Melt butter.  Blend in cream cheese, maple syrup and lemon juice.  Add
  flour and combine until dough is smooth. Chill overnight. Roll dough to
  1/4-inch thickness. Cut into 3-inch rounds. Make an indentation in the
  center of each. Spoon jam into each indentation. Bake on oiled cookie
  sheets at 450 degrees for 15 minutes. Crust should be golden brown and
  possibly flaking.  If not, return for additional few minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.03
 
      Title: October Cake
 Categories: Cakes, Desserts
   Servings:  2
 
  2 1/4 c  Unbleached flour                  1/2 c  Walnuts, chopped
      2    Eggs                              1/4 ts Nutmeg
      2 ts Baking powder                     1/2 c  Raisins
    1/2 c  Canned yams, chopped              2/3 c  Pure maple syrup			2 T cream
      2 ts Baking soda                         2 tb Orange marmalade OR
      2 c  Chopped tart green apples           2 tb Grand Marnier
    1/4 ts Allspiced                         1/2 c  Butter, softened
 
  Preheat oven to 350 degrees.  Sift together flour, baking powder, baking
  soda, allspice and nutmeg. Set aside.
  
  In separate bowl, combine maple syrup, butter and eggs, and beat with
  electric mixer for 3 minutes. By hand, stir in yams, apples, walnuts,
  raisins, cream and marmalade.
  
  Add flour mixture a little at a time, stirring well after each addition;
  batter will be stiff.	Pour into lightly oiled 9 x 5-inch loaf pans. Bake at
  350 degrees 60-70 minutes.	Let cake cool 10 minutes, then turn onto cooling
  rack. Let cool completely before slicing.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.03
 
      Title: Carob Balls
 Categories: Desserts
   Servings: 24
 
    1/2 c  Carob powder                      1/2 c  Peanut butter
    1/4 c  Wheat germ                          1 c  Honey graham cracker crumbs
    1/2 c  Honey                             1/2 c  Sesame seeds
    1/4 c  Dry milk powder                
 
  Blend together carob powder, honey, peanut butter, sesame seeds, wheat germ
  and powdered milk. Form into 1 1/2-inch balls. Roll in graham cracker
  crumbs. Refrigerate 1 hour before serving. This candy is low in salt, high
  in potassium.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.03
 
      Title: Chocolate Tile Cake - Part 1
 Categories: Desserts
   Servings: 12
 
--------------------------------SOUFFLE CAKE--------------------------------
    1/2 lb Semi-sweet chocolate                     At room temperature
    1/4 c  Fresh rich coffee                 3/4 c  Sugar
      7    Large eggs, separated and           1 pn Salt

-------------------------------TRUFFLE CREAM-------------------------------
     18 oz Semi-sweet chocolate                3 c  Heavy cream
           Broken into small pieces      

------------------------------CHOCOLATE TILES------------------------------
      8 oz Semi-sweet chocolate                     Confectioners sugar
           Cocoa powder, unsweetened      
 
  Souffle Cake.  Preheat oven to 350 degrees.  Butter jelly roll pan of
  approximately 15 1/2 x 10 1/2 x 1 inches; line pan with wax paper; allow
  wax paper to extend over each end by about 2 inches. Set aside. Melt
  chocolate with coffee in 200 degree oven, for about 10 minutes, or until
  melted.	Cool.
  
  Beat egg yolks with electric mixer until smooth.  Gradually add sugar and
  continue beating until mixture is pale yellow, about 5 minutes.  Stir in
  the cooled chocolate mixture.
  
  Beat egg whites with salt until they form stiff peaks. Stir 1/5 egg whites
  into chocolate mixture to lighten and then pour chocolate mixture into egg
  whites.  Gently fold whites and chocolate together until no white shows.
  Pour batter into prepared jelly roll pan. Bake for 14 minutes.
  
  Truffle Cream. Place chocolate in bowl, and place in 200 degree oven for 15
  minutes or until melted.  Heat heavy cream in saucepan until hot.  Slowly
  pour hot cream over melted chocolate, and stir until smooth and shiny.
  Strain mixture into bowl and cool to room temperature.
  
  Tiles. Place chocolate in bowl and place in 200 degree oven for 15 minutes
  or until melted. Place wax paper down the length of a 17 x 14-inch baking
  pan. Secure end with dab of softened butter. Pour melted chocolate on wax
  paper, and with a metal spatula spread it out the length of the baking pan.
  
  Refrigerate chocolate for 1 hour.  Remove chocolate and leave it at room
  temperature for 5 minutes.  Cut chocolate into three strips, one 3 1/4
  inches wide, and two strips 2 1/2 inches wide. Cut strips crosswise into
  3/4-inch sections to make tiles. Refrigerate until needed.
  
  Continued from Chocolate Tile Cake - Part I.  It may be long, but it's
  worth the effort.
  
  Refrigerate Truffle Cream, mixing bowl and beaters for 1 hour.	Over the top
  of the Souffle Cake, sift unsweetened cocoa. Cover the cake (leave in pan)
  with a sheet of wax paper and cookie sheet. Invert cake onto them. Remove
  jelly roll pan and wax paper. Slip out cookie sheet. Trim rough edges of
  cake. Divide cake lengthwise into 3 equal strips about 3 1/4 inches each.
  
  Remove the Truffle Cream, mixing bowl and beaters from refrigerator. Place
  2 1/3 cups cream in mixing bowl.	Return remainder to refrigerator. Beat
  about 1 1/2 minutes. Place one strip of cake on cookie sheet.	Spread 1/2 of
  beaten cream on cake, top cream with second cake strip. Place remainder
  beaten cream over top and cover with last cake strip. Trim any rough edges
  and chill cake for 1/2 hour. Chill clean mixing bowl and beaters.
  
  Beat remaining Truffle Cream in chilled bowl for 1 1/2 minutes.  Remove
  cake from refrigerator and spread cream over top and sides.
  
  Remove tiles from refrigerator.  Trim the tiles to fit height of
  cake.	Using sharp knife, separate 3 strips of tile. Place the 3 1/4-inch
  tile over top of cake. Leave wax paper on. Place the two remaining strips
  along sides of cake. Try to align side and top tiles. Cover cake tightly
  with aluminum foil and refrigerate over night.
  
  Remove cake from refrigerator. Remove foil.  Trim off ends of cake.  Place
  cake on serving dish.  Peel off strips of wax paper.  Place narrow strips
  of foil diagonally on top of cake to form pattern, and sift confectioners
  sugar over it. Lift off foil. Serve with Creme de Menthe Custard Sauce.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.03
 
      Title: Creme de Menthe Custard Sauce
 Categories: Sauces
   Servings:  1
 
      7    Eggs, separated                   1/2 c  Whipped heavy cream
      1 tb Vanilla                             2 c  Regular milk, scalded
    1/3 c  Sugar                               2 tb White cream de menthe
 
  In bowl of electric mixer, beat egg yolks very lightly.  Gradually beat in
  sugar; beat about 4 minutes.  Stir in milk which has been scalded.  Place
  mixture in saucepan and cook, stirring over medium low heat about 5
  minutes. Place mixture in mixing bowl over ice, and add vanilla. Cover with
  plastic wrap and refrigerate. Just before serving, stir in whipping cream
  and creme de menthe.
  
  Serve with Chocolate Tile Cake or other cake.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.03
 
      Title: Chocolate Truffle Cake
 Categories: Cakes, Desserts
   Servings:  8
 
     16 oz Semi-sweet chocolate            1 1/2 ts Sugar
      4    Eggs, separated, room temp          2 tb Confectioners sugar
    1/2 c  Sweet butter                        1 ts Hot water
      1 c  Whipping cream                           Confectioners sugar for
  1 1/2 ts Flour                                    Sprinkling over cake
      1 ts Vanilla                        
 
  Oil bottom of 8-inch or 9-inch spring form pan.  Melt chocolate and butter
  in low 200 degree oven for 10 minutes or until chocolate and butter are
  melted. Add flour, sugar and water; blend well. Add egg yolks one at a
  time, beating well after each addition. In a separate bowl, beat egg whites
  until stiff. Fold gently into chocolate mixture. Turn into prepared pan and
  bake for 15 minutes in middle of 425-degree oven. Let cake cool completely.
  Sift or sprinkle powdered sugar over top of cooled cake.
  
  Whip cream, vanilla and confectioners sugar until soft peaks form.  Whipped
  cream may be served thickly spread on top of cake or in a separate bowl.
 
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