MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Dutch Meat Loaf from Hunt's Tomato Sauce Can Categories: Cyberealm, Meats Yield: 6 servings 1 1/2 lb Lean ground beef 1 c Fresh bread crumbs 1 md Onion, chopped 1 cn 8 oz Hunts Tomato Sauce 1 Egg 1 1/2 ts Salt 1/4 ts Pepper 3/4 c Water 2 tb Brown sugar, packed 2 tb Prepared mustard 1 tb Vinegar In a medium bowl, lightly mix the beef, bread crumbs, onion, 1/2 of the can of Hunt's Tomato Sauce, egg, salt and pepper. Shape into a loaf in a shallow baking dish. Combine remaining ingredients and pour over the loaf. Bake at 350F for 1 1/4 hours. Baste loaf several times. Source:" Best Recipes from the Backs of Boxes, Bottles, Cans and Jars" by Ceil Dyer. Typed in MM format for you by Linda Fields, Cyberealm BBS Watertown, NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Aloha Cheesecake from Fred Goslin Categories: Cyberealm, Desserts, Cheesecake Yield: 10 servings 1 c Vanilla Wafer Crumbs 16 oz Cream Cheese, Softened 2 tb Milk 1/2 c Macadamia Nuts, Toasted 1 ea Med Kiwi Peeled, Sliced 1/4 c Margarine, Melted 1/3 c Sugar 2 ea Large Eggs 8 1/2 oz Crushed Pineapple, Drained Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese, sugar and milk, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well well after each addition. Stir in nuts; pour over crust. Bake at 350 degrees F., 45 minutes. Loosen caek from rim of pan; cool before removing rim of pan. Chill. Before serving, top with fruit. From Fred Goslin, Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Chicken Salad Supreme from Fred Goslin Categories: Cyberealm, Salads, Poultry Yield: 4 servings 1 c Mayo Or Salad Dressing 1 ts Salt 4 c Cubed Chicken Or Turkey 1 c Seedless Green Grape Halves 1/2 c Slivered Almonds, Toasted 1/4 c Lime Juice 1/4 ts Ground Nutmeg 11 oz (1 cn) Mandarin Oranges * 3/4 c Chopped Celery Drain Mandarin Orange segments. In large bowl, combine mayonnaise, lime juice, salt, and nutmeg. Add remaining ingredients; miz well. Chill. Serve on Lettuce leaves. Refrigerate leftovers. From Fred Goslin, Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Strawberry Lemonade from Fred Goslin Categories: Cyberealm, Beverages Yield: 4 servings 1 qt Fresh Strawberries, Hulled 3/4 c Lemon Juice 2 c Club Soda, Chilled 1 x Garnishes ** 3 c Cold Water 3/4 c Sugar * 1 x Ice * Up to 1 cup sugar may be used to sweeten lemonade. ** Garnishes could be more strawberries and/or mint leaves. In blender containier, puree strawberries. In pitcher, combine pureed strawberries, water, lemon juice, and sugar; stir until sugar dissolves. Add club soda. Serve over ice and garnish with strawberries and/or mint leaves. From Fred Goslin, Cyberealm BBS Watertown, NY 1-315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Grilled Fish In Foil from Fred Goslin Categories: Cyberealm, Fish, Main dish Yield: 4 servings 1 lb Fish Fillets,Fresh or Frozen 1/4 c Lemon Juice 1 ts Dill Weed 1/4 ts Pepper 1 ea Med. Onion, Thinly Sliced 2 tb Margarine Or Butter 1 tb Chopped Parsley 1 ts Salt 1 x Paprika On 4 large buttered squares of heavy-duty aluminum foil, place equal amounts of fish. In small saucepan, melt margarine; add lemnon juice, parsley, dill weed, salt and pepper. Pour equal amounts over fish. Sprinkle with paprika; top with onion slices. Wrap foil securely around fish, leaving space for fish to expand. Grill 5 to 7 minutes on each side or until fish flakes with fork. Refrigerate leftovers. From Fred Goslin, Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Shrimp & Scallop Kabobs from Fred Goslin Categories: Cyberealm, Fish, Main dish Yield: 6 servings 1 lb Large Raw Shrimp 1/2 c Vegetable Oil 1/4 c Imported Soy Sauce If Avail. 2 tb Chopped Crystalized GingerOR 1 ts Onion Powder 2 ea Small Zucchini, Sliced 1 lb Sea Scallops, Cut In Half 1/4 c Lemon Juice 2 ea Cloves Garlic Finely Chopped 1 1/2 ts Ground Ginger 16 oz (1 cn) Pinapple Chunks Peel and devine shrimp. Drain pinapple chunks. Use Imported Soy sauce if available for better taste. Use domestic if that is all that is available. In medium bowl, combine oil, lemon juice, soy sauce, garlic, ginger and onion powder; mix well. Add shrimp and scallops. Cover; refrigerate 3 hours or overnight. Place shrimp, scallops, pineapple and zucchini on bamboo skewers that have soaked 1 hour in water or on metal skewers. Grill or broil 3 to 6 minutes perside or until shrimp are pink, basting frequently with marinade. Refrigerate leftovers. From Fred Goslin, Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Marinated Ginger Chicken from Fred Goslin Categories: Cyberealm, Main dish, Poultry Yield: 4 servings 1 ea 2 1/2-3 lb Frying Chicken 1/2 c Vegtable oil 1 ts Grated Ginger Root OR 1 ts Onion Salt 1/2 c Lemon juice 1/4 c Imported Soy Sauce 1 tb Ground ginger 1/4 ts Garlic Powder NOTE: When making this recipe, it tastes much better if you find sources for the exact ingredients such as the ginger root and Imported soy Sauce. They usually can be found in the local asian markets. Use domestic soy sauce and ground ginger as last option. Cut chicken in to serving parts if not already in that form. Place chicken in shallow baking dish. In small bowl, combine remaining ingredients; pour over chicken. Cover, refrigerate 4 hours or overnight, turning occasionally. Grill or broil as desired, basting frequently with marinade. Refrigerate leftovers From Fred Goslin, Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Whiskey Sour Sirloin from Fred Goslin Categories: Cyberealm, Meats, Main dish Yield: 6 servings 3 lb (1pc) Round Bone Sirloin 1/3 c Orange Juice 1/4 c Whiskey 12 ea Peppercorns 1 ea Med Orange, Thinly Sliced 1/3 c Lemon Juice 1/4 c Vegetable Oil 1 ea Small Onion, Thinly Sliced 1 ts Salt When getting the steak look for a good piece that is about 2-inches thick. Place steak in shallow baking dish. In small saucepan combine remaining ingredients except orange. Over low heat, simmer 5 minutes; pour over meat. Top with orange slices; cover. Refrigerate 4 to 6 hours, turning occasionally. Remove meat from marinade; grill or broil as desired. Heat remaining marinade and serve with steak. From Fred Goslin, Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Frozen Lemon Cream Pie from Fred Goslin Categories: Cyberealm, Desserts, Pies Yield: 6 servings 1 ea 9-inch Graham Cracker Crust 1/2 c Plus 2 T Sugar 1/2 pt (1 C) Whipping Cream,Whipped 3 ea Large Uncracked Eggs. 1/4 c Lemon Juice Separate Eggs. Be sure to use only Grade A Uncracked Eggs! In large mixer bowl, beat egg yolks and 1/2 cup sugar until light; stir in lemon juice. In small mixer bowl, beat egg whites until soft peaks form; gradually add remaining 2 T sugar, beating until stiff peaks form. Fold egg white mixture into lemon juice mixture; fold in half the whipped cream. Fold in remaining whipped cream. Spoon into prepared crust. Freeze at least 3 hours or until firm. Serve more whipped cream or Blueberry 'n' Spice Sauce. From Fred Goslin, Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: New England Baked Beans (the real thing) Categories: Cyberealm, Side dishes Yield: 8 servings 3 ts Vinegar 1 1/4 ts Ginger 1 c Sugar 1 tb Catsup 1/4 ts Salt 3 ts Molasses 2 ts Dry Mustard 1/3 lb Salt Pork or 8 slices bacon 6 ea Small Onions quartered Soak dry beens overnite in water (2 cups of dry beans covered completly with water) Rinse beans next morning, add water to cover, put ingredients into pan and par boil them,together for 45 to 60 minutes. (beans are ready for baking when you can remove one with a spoon, blow on it and the skin shrinks back. Bake in a bean pot for 3hrs. at 225F, then 3hrs at 300F. Also you have to add water to them, just enough to keep them covered. Stir every now and then. Note: Old Timers would only use Salt Pork not bacon, my mother said so! From Fred Goslin, Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Clam Casserole Categories: Cyberealm, Fish, Main dish Yield: 4 servings 32 ea RITZ crackers 2 ea Eggs (beaten) 10 oz Can of cream Mushroom soup 2 1/2 c Minced clams w/juice 1/2 c Milk Mix all together and pour into greased 2 qt. casserole. Crumble additional crackers on top. Bake at 300F for 1 hour. From Fred Goslin, Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: New Hampshire Maple Syrup Pie Categories: Cyberealm, Desserts, Pies Yield: 8 servings 1 c Maple Syrup ( N.H. prefered) 1 ts Butter 2 ea Egg whites 1 x Pinch salt 1 x Chopped Nuts 1 c Hot water 3 tb Cornstarch 2 ea Egg yolks 1 tb Maple syrup Combine syrup, hot water and butter and bring to a boil. Mix cornstarch, salt and enough cold water to make a thin paste, add egg yolks and beat well. Add hot syrup mixture gradually, return to heat and cook untill thickened, stirring constantly. Cool slightly. Pour into cooked pie shell. Beat egg whites stiff, adding slowly the tablespoon of syrup. Pile on pie and brown in hot oven. Add chopped nut meats if desired to top. From Fred Goslin Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Old Fashioned Hermits Categories: Cyberealm, Desserts, Cookies Yield: 10 servings 1/2 c Sugar 1 x Egg 1 1/2 ts Baking Soda 1 ts Cloves 1 ts Ginger 1/4 c Water 1 c Chopped Nuts 1/4 c Butter 3 c Flour 1/2 ts Salt 1 ts Cinnamon 1/4 c Molasses 1 c Raisins cream the butter and sugar, add the egg and beat well. Sift together the flour, baking soda, salt, cloves, cinnamon, and ginger. Mix together the molasses and water. Add alternately to creamed mixture, fold in raisins and chopped nuts. Batter will be quite thick. Spread out on floured surface and cut into shape. Bake on cookie sheet 20 minutes at 375F. From Fred Goslin Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Jalapeno, cheese, sour cream bread ABM Categories: Breads, Cyberealm Yield: 1 servings 1 c Milk 1/2 c Sour cream 3 1/4 c Bread flour 1 ts Beau Monde (or salt) 2 tb Sugar 2 tb Butter or margarine 2 ts Active dry yeast 1 tb Dried chives 1 tb Ground cumin When beeper sounds, add: 1/2 c Shredded Monterey jack 1/2 c Shredded Mozzarella cheese 1/2 c Chopped red bell pepper 1/4 c Chopped jalapeno pepper Place all of first-part ingredients in breadmaker, set for regular (or white) bread, and start machine. When beeper sounds, add second set of ingredients. With the cheese and sour cream, this makes a nice brown loaf of tasty bread. Enjoy! (Modified from King Arthur Flour Baker's Catalogue, Spring/Summer, 1994, Norwich, Vermont) Brought to you by Loren Martin, Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: BRANDIED FRUIT MELANGE Categories: Cyberealm, Fruits, Desserts Yield: 8 servings MMMMM----------------------FROM LOIS FLACK--------------------------- MMMMM----------------CYBEREALM BBS (315)786-1120--------------------- 1/2 c Brandy, or 1/2 c apple juice - plus 1 tsp. brandy extract 1/4 c Firmly packed brown sugar 1 3 to 4-inch cinnamon stick 2 c Fresh frozen peach slices 2 md Unpeeled Granny Smith apples - cored and sliced and cut - in half 2 md Seedless oranges, peeled, - and sectioned 1 c Halved strawberries 1 md Kiwi fruit, peeled 7 sliced In a small saucepan, combine brandy, brown sugar and cinnamon stick; mix well. Bring to a boil over medium-high heat, stirring constantly. In large bowl, combine peaches, apples and oranges; mix well. Pour hot brandy mixture over fruit; mix gently. Cover; store in refrigerator 8 to 10 hours or overnight, stirring occasionally. Just before serving, remove cinnamon stick. Add strawberries and kiwi fruit; toss lightly. Spoon into clear glass serving bowls to show off the bright colors. Makes 8 1-cup servings. Calories......120 Fat.......0g Protein....2g Carbohydrates....24g Source: Classic Pillsbury Cookbooks Typed for you by Lois Flack, CYBEREALM BBS, Watertown, NY. 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: PINA COLADA FLIP (non-alcoholic) Categories: Cyberealm, Beverages Yield: 4 servings MMMMM----------------------FROM LOIS FLACK--------------------------- MMMMM----------------CYBEREALM BBS (315)785-1120--------------------- * * * * * * * 2 c Unsweetened pineapple juice 1/2 c Cream of coconut 2 c Club soda 1 pt Vanilla ice cream In a pitcher mix pineapple juice and cream of coconut. Stir in club soda. Serve in glasses, topped with ice cream. Makes four 10-ounce servings. Calories..262 Protein..4 g Fat..13 g Sodium..74 mg Cholesterol..30mg Source: Better Homes and Gardens, Summertime Cooking Typed for you by: Lois Flack, CYBEREALM BBS, Watertown, NY. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: NO-BAKE FRUIT PIE Categories: Cyberealm, Desserts, Pies Yield: 6 servings MMMMM----------------------FROM LOIS FLACK--------------------------- MMMMM----------------CYBEREALM BBS (315)785-1120--------------------- * * * * * * 1 pk 8-oz Cream cheese, softened 1/4 c Sugar 2 ts Shredded orange peel 2 tb Orange juice or - - Orange liqueur 1 Butter-flavored or graham- -cracker-crumb pie shell 4 c Sliced fresh peaches 1 tb Lemon juice 1 c Fresh blueberries Sifted powdered sugar - - (optional) In mixing bowl combine cream cheese, sugar, orange peel, and orange juice or orange liqueur till smooth. Carefully spread cream cheese mixture into pie shell. Toss peaches with lemon juice to prevent browning. Arrange the peaches and blueberries over the cream cheese mixture. Chill for 1 to 24 hours. If desired sprinkle with powdered sugar. Makes 6 to 8 servings. Calories...336 Protein...4g Fat...19g Sodium...282mg Cholesterol...31mg Source: Better Homes and Gardens, Summertime Cooking Typed for you by Lois Flack, CYBEREALM BBS, Watertown, NY. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Char-broiled Turkey Categories: Poultry, Cyberealm Yield: 10 servings 1 15-20 pound turkey Salt and pepper Vegetable oil Onions cut into cubes 2 Stalks celery cut into 2 Inch cubes 2 Limes quartered 1 Lemon quartered 1 Orange & apple quartered 1 Quart water 1 1/2 Sticks butter 1 Lemon thinly sliced Mesquite or hickory chips 1 Aluminum foil disposable pan And roll of aluminum foil Preheat charcoal grill to medium heat with most of coals on end opposite where turkey will be sitting directly over. Wash and rinse turkey, removing giblets. Dry with absorbant towels, and season inside of turkey with salt and pepper. Rub outside of bird with oil. Stuff with onions, celery, orange, apple, 2 limes and the 1 lemon quartered. Completely fill cavities to keep turkey moist. Melt butter in roasting pan, add water and sliced lemon (add more lemon juice if desired). Cover turkey tightly (crimp edges) with aluminum foil, and cook over grill for 4 to 6 hours, removing foil and adding smoker chips for last hour or so. Alternatively, stuff the bird and then cover with aluminum foil and bake in 350 degree oven for 6-7 hours. From Loren Martin, Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Three-Pepper Baked Chicken Categories: Poultry, Mexican, Cyberealm Yield: 6 servings 6 ea Boneless, skinless chicken Breast halves 3/4 c EACH, red, green and yellow Bell peppers in strips 3/4 c Slivered red onion 1 tb Vegetable oil 1 c Pace picante sauce 1 ts Chili powder or cumin 1 c Shredded cheddar or montery Jack cheese Chopped cilantro (optional) Place chicken in single layer in lightly greased 13 x 9-inch baking dish. Sprinkle with salt. In 10-inch skillet, cook and stir bell peppers and onion in oil until tender. Stir in Pace Picante Sauce and chili powder. Spoon mixture over chicken; cover dish tightly with foil. Bake at 350F 30 minutes. Remove foil; sprinkle chicken with cheese. Bake uncovered just until cheese is melted. Sprinkle with cilantro, if desired, and serve with additional Pace Picante Sauce. Author recommends serving with brown rice. From: Keeping Pace, Club Members Recipe Exchange, Summer, 1994 Recipe Author: Victoria L. Harris from Dixon, California Typed by Loren Martin, Cyberealm BBS Watertown, NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Tuscan Tuna Salad Categories: Fish, Salads, Cyberealm, Mexican Yield: 4 servings 1 Can (13 oz) white tuna Packed in water, drained 1 Can (8 oz) dark red kidney Beans, rinsed and drained 1 lg Tomato, seeded and diced 1/2 c Ripe olives, sliced 1/2 c Sliced green onions & tops 1/2 c Pace Picante Sauce 1/3 c Bottled Italian dressing 1/2 ts Dried basil, crushed 3 c Shredded spinach leaves Combine tuna, beans, tomato, olives and onions in large bowl. Combine Pace Picante Sauce, dressing and basil in small bowl, mixing well; add to tuna mixture. Toss lightly. Chill. Arrange spinach on serving plate; top with tuna mixture. Serve with additional Pace Picante Sauce. From: Keeping Pace, Club Members Recipe Exchange, Summer, 1994 Typed for you by Loren Martin, Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Orange-cashew Chicken Salad Categories: Poultry, Salads, Cyberealm, Mexican Yield: 4 servings 1 lg Navel orange 2 c Diced cooked chicken or Turkey 1 6-oz pkg frozen pea pods, Thawed, halved if desired 1 Small red bell pepper strips 1/3 c Thin sliced red onion(rings) 1/3 c Pace Picante Sauce 1/4 c Orange marmalade 1 tb Soy sauce 2 ts Finely shredded fresh ginge Lettuce leaves 1/3 c Cashew halves or coarsely Chopped cashews Peel and separate orange into sections; cut each section in half. In large bowl, combine orange, chicken, pea pods, red pepper and onion rings. In small bowl combine Pace Picante Sauce, marmalade, soy sauce and ginger; mix well. Toss with chicken mixture. Chill. Line serving plate with lettuce; top with chicken mixture. Sprinkle with cashews and serve with additional Pace Picante Sauce. Note: Two cups fresh pea pods, blanched, may be substituted for frozen pea pods. From: Keeping Pace, Club Members Recipe Exchange, Summer, 1994 Typed for you by Loren Martin, Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: San Antonio Spinach Salad Categories: Salads, Cyberealm, Mexican Yield: 4 servings 4 c Packed torn spinach leaves 1 Can (15 oz) black beans, Rinsed and drained 1 Red bell pepper into stirps 1/2 c Thin sliced red onion, rings 1 c Sliced mushrooms 1/4 c Canadian bacon, strips 1/2 c Pace Picante Sauce 1/4 c Bottled Italian dressing 1/4 ts Ground cumin Hard-cooked eggs, cut into Wedges or sliced (optional) Combine vegetables, beans and bacon in large bowl. Combine Pace Picante Sauce, dressing and cumin in small bowl; mix well. Pour Pace Picante Sauce mixture over vegetables; toss lightly to coat with dressing. Chill. Toss again and garnish with eggs, if desired. Serve with additional Pace Picante Sauce. Makes about 7 1/2 cups of salad. From: Keeping Pace, Club Members Recipe Exchange, Summer, 1994 Typed for you by Loren Martin,Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Picante Super Skillet Nachos Categories: Meats, Mexican, Cyberealm Yield: 6 servings 1 lb Ground beef 1 Medium onion, chopped 2 c Pace Picante Sauce 1 cn (15 oz) pinto or black beans Rinsed and drained 1 ts Chili powder 1 lg Tomato, chopped 1 lg Avocado, seeded and diced 1/2 c Sliced ripe olives 1 c Shredded cheddar cheese 1 c Sour cream, as desired Tortilla chips and/or Warmed flour tortillas In 12-inch skillet, brown meat with onion; drain. Add Pace Picante Sauce, beans and chili powder; bring to a boil. Reduce heat and simmer uncovered 5 minutes. Stir in tomato, avocado and olives; remove from heat. Sprinkle with cheese; spoon sour cream onto center of meat mixture. Place a row of tortilla chips around edge of skillet; serve immediately with additional tortilla chips, flour tortillas and additional Pace Picante Sauce. From: Keeping Pace, Club Members Recipe Exchange, Summer, 1994 Recipe Author: Michael Koelsch, Idaho Falls, Idaho (Grand prize, Young Cooks Recipe Contest) Typed for you by Loren Martin,Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: APPLE-CHICKEN SALAD-(marinaded) Categories: Cyberealm, Salads, Main dish Yield: 4 servings MMMMM----------------------FROM LOIS FLACK--------------------------- MMMMM----------------CYBEREALM BBS (315)786-1120--------------------- MMMMM--------------------------MARINADE------------------------------- 1/4 c Frozen apple juice- -concentrate, thawed 2 tb Salad oil 2 tb Soy sauce 1 tb White wine vinegar 1 ts Dried savory, crushed MMMMM--------------------------CHICKEN------------------------------- 4 md Skinless, boneless chicken -breast halves (12 ounces) MMMMM--------------------------DRESSING------------------------------- 3/4 c Mayonnaise or salad dressing 1/4 c Apple juice concentrate 1/4 ts Salt 1/4 ts Pepper MMMMM---------------------------SALAD-------------------------------- 3 c Torn romaine lettuce 2 c Torn red leaf lettuce 1/2 c Broken pecans or walnuts 1/3 c Red onion rings 2 md Apples, cored & sliced * NOTE: This recipe needs to be prepared ahead of time! * For marinade: In a small bowl combine apple juice concentrate, salad oil, soy sauce, vinegar, and savory. For chicken: Place chicken breasts in a plastic bag in a shallow dish. Pour marinade over chicken. Close bag. Refrigerate about 4 hours, turning once. Remove meat, reserving marinade. Pat chicken dry with paper towels. Place chicken on a rack of an unheated broiler pan. Broil about 4 to 6 inches from heat for 8 to 10 minutes or till tender, brushing occasionally with reserved marinade. (Or grill chicken on an uncovered grill directly over medium-hot coals for 20 to 25 minutes or till tender, turning once.) Remove from heat. Cut chicken into strips. Cover and chill 2 to 24 hours. For dressing: In a small bowl combine mayonnaise or salad dressing, apple juice concentrate, salt and pepper. In a large bowl combine the romaine, red leaf lettuce, pecans or walnuts, and onion. Divide salad greens among 4 dinner plates. Arrange chicken and apples over greens. Drizzle salad dressing over salads. Makes 4 main-dish salads. Calories......705 Protein...31 g Carbohydrates..32.g Fat...52 g Cholesterol....98.mg Sodium...959 mg Potassium.....782.mg Source: Better Homes and Gardens, Summertime Cooking Typed for you by Lois Flack, CYBEREALM BBS, Watertown, NY. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Pierogi with Caramelized Onions & Red Peppers Categories: Vegetables, Cyberealm Yield: 3 servings 1 16 ounce package frozen Low-fat potato and cheddar Pierogi Salt 2 md Red peppers 1 lg Onion (1 lb) 2 tb Salad oil 2 ts Sugar 2 ts Red wine vinegar 1/4 ts Coarsely ground black pepper 1 ts All-purpose flour Parsley springs for garnish About 30 minutes before serving: In saucepot, prepare pierogi as directed for boiling, using 1 tablespoon salt in water; drain. Meanwhile, thinly slice red peppers and onion. In nonstick 12-inch skillet over medium high heat, in hot salad oil, cook onion 5 minutes. Add red peppers, sugar, vinegar, black pepper and 1/2 teaspoon salt; cook about 10 minutes longer, stirring occasionally, until vegetables are browned and tender. In 1-cup measuring cup, stir flour with 3/4 cup of water until blended; stir into vegetables in skillet; cook 1 minute. Divide pierogi among 3 dinner plates. Spoon pepper mixture over pierogi. Garnish with parsley if you like. Each serving: About 405 calories, 12 g fat, 8 mg cholesterol, 1215 mg sodium. From: Good Housekeeping, April, 1994. Typed for you by Loren Martin, Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Orange Chicken With Bacon Categories: Poultry, Cyberealm Yield: 8 servings 8 Unskinned chicken breasts 1 Finely chopped onion 1/4 c Fresh orange juice 1/3 c Calvert's cedar street Mustard 3 Cl Fresh garlic, pressed 3 tb Soy sauce 3 tb White vinegar Grated rind of 1 orange 16 sl Of bacon Marinate chicken in all ingredients except for the bacon overnight. Before cooking wrap two slices of bacon around each breast and secure with a toothpick. Grill over medium hot coals for approximately 35 minutes or until moist but firm. Chicken can also be baked in the oven at 375 degrees for 40 minutes. From Loren Martin, Big Cabin, OK and Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Apricot dream Categories: Cyberealm, Desserts Yield: 4 servings 3 1/2 oz Sugar 4 tb Milk 9 oz Apricots 1 Egg 2 Eggyolks 15 oz Whipping Cream 4 Teabags 8 tb Apricot Brandy 1. Let the sugar caramelisize in a pot, take of the heat and stir in the milk. 2. Put pot back on heat and cook untill the caramelsugar is completly dissolved. Let cool a little. 3. Wash and half the apricots and remove the pits. 4. Puree with a handmixer. 5. Beat egg and eggyolks untill foamy, add the caramel mass slowly and then beat it in a hot water bath until it is creamy. 6. Put into a bowl with icewater and fold in the apricot puree and let it cool while stirring. 7. Beat the whip cream until stiff and fold into the puree. 8. Freeze at least 6 hours. 9. Pour 1/2 Liter boiling water over teabags and let it steep for 10 minutes. Let it cool. 10.In wide glasses put 2 tablespoons of Apricot brandy, tea and each 1 scoop of apricot ice.Serve cold. From "Freizeit Revue" Translated by Brigitte Sealing, Cyberealm BBS Watertown NY 315-786-1120. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: CASSIBOWLE Categories: Cyberealm, Beverages, Ethnic Yield: 10 servings 9 oz Red Raspberries 9 oz Black Raspberries 1/2 c Cassis 2 Bottles White Wine 2 Limes, sliced 2 Bottles Champagne 1. Wash berries and strip from stem, put into a punchbowl and pour the Cassis and 1/2 a bottle of the wine over all. 2. Let stand, covered, for 1 hour. 3. Shortly before serving add the lime slices and the cooled wine and the champagne. Stir and serve cold. Out of "Freizeit Revue" Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Creamed Noodles with Flowers Categories: Cyberealm, Ethnic, Side dishes Yield: 4 servings 9 oz Eggnoodles Water, salt 3 oz Lettuce 1 bn Parsley 1 Onion 1 Clove Garlic 1 oz Butter Pepper 1 c White Wine 7/8 c Vegetablejuice 7/16 c Whip Cream 3 oz Butter, icecold 2 tb Parmesan cheese, grated 1 oz Pumpkinseeds, chopped Fresh flowers as liked 4-5 stems 1. Cook noodles as directed,not to soft. 2. Clean lettuce,take off hard stems and rip into bite sized pieces. Clean and chop parsley. 3. Clean, peel and chop onion and garlic and saute in the first butter until glassy. Add lettuce and stir once,salt and pepper it and then take it out of pan. 4. Pour the wine and the cream into the pot and stir all good. 5. Add the ice cold butter in little flocks and stir good and let cook a little while, until it is a little reduced. 6. Mix the noodles with the parsley and the lettuce carefully. Put into serving dish and pour the sauce over all. 7. Sprinkle with parmesan and the pumpkinseeds.Garnish with flowerheads. From Die Aktuelle magazine Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Beachside BBQ Categories: Poultry, Vegetables, Cyberealm Yield: 4 servings 1 c WishBone Italian dressing Or Robusto Italian or Lite Italian (divided) 4 ea Chicken breast halves (2 lb) 4 ea Ears fresh corn (or frozen Ears of corn, thawed) 2 ea Large ripe tomatoes, halved Crosswise In shallow dish, pour 1/2 cup dressing over chicken. In another dish, pour remaining dressing over corn and tomatoes. Marinate both, covered, in refrigerator at least 3 hours or overnight, turning occasionally. Remove chicken and vegetables, reserving marinades. Grill or broil chicken and corn 20 minutes or until chicken is done, turning and basting with marinades. Arrange tomatoes, cut-side up, on grill or broiler pan. Grill 10 minutes, frequently basting. From: Wish-Bone advertisement, July 1994, Reader's Digest Typed for you by Loren Martin, Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: T's Banana Cream Pie Categories: Pies, Desserts, Fruits, Cyberealm Yield: 1 pie MMMMM------------------------PASTRY CREAM----------------------------- 2 Tea Bags 1 3/4 c Milk 1/3 c Sugar 1/4 c Milk 1/4 c Cornstarch 1 Egg 4 Egg Yolks 4 tb Unsalted Butter, cut up 1/2 ts Vanilla MMMMM------------------------PATE BRISEE----------------------------- 1 1/4 c Unbleached Flour 1/3 c Cake Flour 1/2 ts Salt 1/4 ts Baking Powder 1/2 c Unsalted Butter, cut up 3 tb To 5 Ice Water MMMMM-----------------------CREAM TOPPING---------------------------- 1 1/4 c Heavy Cream 1 tb Sugar 1/2 tb Fruit-Flavored Tea, cold MMMMM--------------------BANANA CREAM FILLING------------------------- 5 oz Banana, pureed 15 oz Bananas, sliced Pastry Cream: In a heavy medium saucepan, combine tea bags, 1 3/4 cups milk, and sugar. Bring to boiling, stirring to dissolve sugar. Remove from heat, cover and set aside. In a small mixing bowl, gradually stir 1/4 c milk into cornstarch to form a smooth paste. Add egg. Beat at medium speed until b lended. Add egg yolks, one at a time, beating well after each addition. Remove tea bags from milk mixture, squeezing out as much milk as possible. Gradually beat hot milk mixture into egg mixture at low speed. Pour into a clean saucepan. Cook, whisking constantly, over medium-low heat until mixture becomes extrememly thick and boils. Pour into a large bowl. Add 4 tb butter and vanilla. Beat at medium speed until smooth. Pless plastic wrap directly on surface of pastry cream. Cool to room temperature, about 1 hour. Refrigerate until thoroughly chilled, about 2 hours. Pate Brisee: While pastry cream is cooling, in a food provcessor combine flours, salt, baking powder, and 1/2 c butter. Pulse with quick on/off pulses until mixture resembles peas. With processor running, gradually add ice water until dough cleans sides of bowl and forms a ball. Shape dough into a disc shape. Wrap and refrigerate at least 30 minutes. On a lightly floured surface, roll pastry into a 12" circle. Fit into a 9: pie plate. Roll edge under and flute. Prick dough all over with tines of fork. Cover and refrigerate for 30 minutes. Preheat oven to 425øF. Line pastry with double thickness of foil. Fill with dried beans. Bake at 425øF for 15 minutes. Remove foil and beans. Continue baking pastry shell 5-10 minutes until lightly browned. Cool on rack. Cream Topping: Beat cream until it just begins to hold its shapeGradually add 1 tb sugar and 1/2 tb tea., beating to stiff peaks. Cover and refrigerate. Filling: Stir pureed banana into chilled pastry cream until blended. Fold in 1/2 c cream topping, then sliced bananas. To Assemble: Mound banana cream filling into cooled pie shell. Spread with remaining cream topping. Cover and refrigerate at least 2 hours. Source: Victoria Magazine, August 1994 Typed by Katherine Smith Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Tomato Spice Tea Bread Categories: Breads, Vegetables, Cyberealm Yield: 1 loaf 2 c Unbleached All-Purpose Flour 1 tb Baking Powder 1 ts Ground Cinnamon 1/2 ts Salt 16 oz Ripe Tomatoes, cored peeled And seeded 1/3 c Vegetable Oil 1/2 c Sugar 1/2 c Packed Brown Sugar 2 Eggs 1/4 c Almonds, sliced Preheat oven to 350øF. Butter and flour a 9x5x3" loaf pan. In a medium bowl, combine flour, baking powder, cinnamon. and salt. Mix well and set aside. In a food processor or blender, cosrsley puree tomatoes. Measure 1 c puree. Set aside. In a small mixing bowl combine oil, sugars, and eggs. Beat at high speed 3 minutes until fluffy. Add tomato puree and beat well. Gradually add flour mixture, beating until blended. Pour batter into pan. Sprinkle top with almonds. Bake at 350øF for 50-55 minutes until skewer inserted in middle comes out clean. Cool in pan set on rack 5 minutes. Remove from pan, cool on rack. Source: Victoria Magazine, August 1994 Typed by Katherine Smith Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Zucchini Pancakes with Golden Tomato Concasse Categories: Vegetables, Cyberealm Yield: 10 pancakes MMMMM-------------------GOLDEN TOMATO CONCASSE------------------------ 1 lb Golden Tomatoes, cored, Peeled, seeded and chopped Salt and Pepper MMMMM---------------------ZUCCHINI PANCAKES-------------------------- 1 1/2 lb Zucchini or other Squash 7 oz Red Onion 1 1/2 ts Salt 2 Cloves Garlic, crushed 3 tb Unbleached All-Purpose Flour 2 tb Parmesean Cheese, grated 2 tb Fresh Mint or Basil, or 1 1/2 ts Dried Herbs 1/8 ts Ground Nutmeg 1 pn Freshly Ground Pepper 2 Eggs, beaten Olive or Canola oil Tomato Concasse: Drain chopped tomatoes in a colander, stirring occasionally, for 30 minutes. Season with salt and pepper. Zucchini Pancakes: While tomatoes are draining, grate zucchini and onion into a large bowl. Sprinkle with salt. Toss to mix well. Let stand 10 minutes. Squeeze excess water from grated vegetables. In same bowl combine zucchini, onion, and garlic. In small bowl combine flour, Parmesean cheese, mint, nutmeg, and pepper. Mix well. Toss with zucchini. Add eggs and mix well. In a heavy large skillet, heat 1/4" oil over medium-high heat until very hot. Form pancakes by pouring 1/4 cup of batter into skillet for each pancake, spreading with back of spoon to make 3: circles. Cook until brown on both sides, turning once. Drain on paper towels. Repeat with remaining batter. Spoon tomato concasse over pancakes. Source: Victoria Magazine, August 1994 Typed by Katherine Smith Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Fresh Tomato Ketchup Categories: Sauces, Cyberealm Yield: 2 1/2 pints 1/4 c Canola Oil 6 lb Ripe Tomatoes, cored and Cut in large wedges 12 oz Red Onion, cut in wedges 1/2 c Parsley Leaves, loosely Packed 3/4 c Celery, chopped 1/4 c Carrot, chopped 1 ts Mustard Seed 1 Cinnamon Stick 1 ts Whole Allspice 1 Whole Nutmeg 1 1/2 c Malt Vinegar 3/4 c Packed Brown Sugar 1 tb Molasses 1 ts Salt In a large heavy nonreactive pot, heat oil. Add tomatoes, onions, parsley, celery, and carrot. Bring to a simmer. Reduce heat. Simmer slowly, uncovered, for 45 minutes, stirring occasionally. Cool. Press through a food mill or fine sieve, seperating as much thick puree as possible. Discard solids and return puree to a clean pot. Tie mustard, cinnamon, allspice, and nutmeg in a cheesecloth bag. Crush spices with a meat mallet. Add to puree along with vinegar, brown sugar, molasses, and salt. Mix well. Bring to a boil. Reduce heat. Boil gently 2 to 4 hours until mixture thickens and is reduced to 4 or 5 cups, stirring frequently. (Cooking tine will depend on juiciness of tomatoes/ Gradually reduce heat and stir more frequently as mixture becomes thicker to prevent sticking and excessive splattering.) Remove spice bag. Ladle ketchup into 2 or 3 sterilized pint canning jars. Seal. Cool on rack to room temperature. Store in refrigerator up to 2 months. Source: Victoria Magazine, August 1994 Typed by Katherine Smith Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Tomato Lavender Jam Categories: Jelly/jam, Cyberealm Yield: 3 pints 3 lb Ripe Tomatoes, cored, Peeled, seeded, and chopped 3 lb Sugar 1/2 c Fresh Lemon Juice 6 Sprigs Fresh Lavender, with Blossoms In heavy large nonreactive pot, combine tomatoes, sugar, lemon juice and lavender. Mix well. Bring to a boil, stirring to dissolve sugar. Reduce heat. Boil gently, uncovered, until tomatoes break down and the mixture becomes jelly-like, about 1 to 1 1/4 hours, stirring occasionally. Remove from heat. Stir and skim off foam, discarding lavender. Ladle tomato mixture into 5 or 6 sterilized half-pint canning jars with a sprig of lavender in each. Seal. Cool to room temperature on rack. Store in the refrigerator up to 3 weeks. Serve with cream cheese and crackers or toasted English Muffins. Source: Victoria Magazine, August 1994 Typed by Katherine Smith Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Pasta With Mushrooms Categories: Italian, Cyberealm Yield: 2 servings 1 lg Shallot, minced 1 tb Unsalted Butter 1 1/2 c Crimini Mushrooms, sliced 2 tb Cognac or Brandy, warmed 1/2 c Beef Stock 1/2 ts Dried Sage 1 tb Unsalted Butter 4 oz Penne Pasta, cooked and Drained Salt and Pepper In a medium skillet, saute shallot in 1 tb butter over medium heat for 1 minute. Add mushrooms and cook 1 minute. Pour warmed cognac into large ladle with long handle. With ladle resting in skillet, carefully ignite cognac with long match. Pour cognac into skillet. When flame subsides, add beef stock and sage. Bring to a boil. Boil gently until reduced by half. Whish in remaining 1 tb butter. Toss pasta with sauce in skillet. Heat through. Season to taste with salt and pepper. Source: Victoria Magazine, August 1994 Typed by Katherine Smith, Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Mixed Greens with Orange-Cumin Dressing Categories: Salads, Fruits, Cyberealm Yield: 4 servings MMMMM-------------------ORANGE-CUMIN DRESSING------------------------ 3 tb Fresh Orange Juice 1/2 tb Fresh Lemon Juice 1/4 ts Ground Cumin 1/4 ts Superfine Sugar 1 pn Salt 1/3 c Olive Oil MMMMM---------------------------SALAD-------------------------------- 4 c Mixed Greens 9 oz Oranges, peeled and cut into 6 sl Each 6 oz Avocado, peeled and cut into 16 Slices 1 sm Red Onion, thinly sliced and Seperated into rings In a small bowl, combine orange juice, lemon juice, cumin, sugar and salt. Gradually whisk in olive oil until blended. Set aside. Line 4 salad plates with greens. Fan 3 orange lsices and 4 avocado slices on each plate of greens. Garnish with onion rings. Whisk dressing and drizzle over salads. Source: Victoria Magazine, August 1994 Typed by Katherine Smith Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Carrott Quiche Categories: Cyberealm, Vegetables, Ethnic Yield: 8 servings For the dough: 9 oz Flour 1 Egg 5 oz Butter 1 pn Salt 18 oz Dry beans for baking only For The Filling: 22 oz Carotts,young, fresh 1/2 c Meatbroth, instant 1/2 bn Parsley,chopped 9 oz Whip cream 8 oz Grated Cheese(Edamer) Salt, pepper 1 ts Coriander, ground 4 Thin slices Canadian Bacon 1 .Take the flour, egg, butter, salt and 1-2 tablespoons water and knead a dough out of it. Let cool in the fridge for 60 minutes. 2.Peel, wash and cut 6 of them lenghtwise in half, the rest cut into thin slices. Cook in the broth for 6-8 minutes, drain in a colander and let cool. 3. Roll out the dough, round to fit the quiche pan.Press the rim down good. Prick the bottome with a fork many times, cover with a piece of waxpaper and fill in the beans. Bake in preheated oven at 220 deg. for 10 minutes, take the beans and waxpaper out and put the carrot slices in the bottom of pan. Put the halved carrotts on top like a star. 4. Sprinkle 1 tablespoon parsley all over. 5. Mix eggs, pepper, salt, coriander, cheese and cream together and add. 6. Cut the bacon and form into rolls, put between carrot star. 7. Bake in preheated oven at 200 degrees C 20 - 25 minutes. 8. Sprinkle the leftover parsley all over and serve warm. Out of Freizeit Revue magazine Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Noodles with Limabeans Categories: Cyberealm, Side dishes, Ethnic Yield: 4 servings 9 oz Eggnoodles,small kind Water, salt 1/3 oz Mushrooms, dried 5 lb Limabeans, fresh or 11 oz Frozen Limabeans 3 1/2 oz Celeryroots 3 Medium Carotts 6 oz Canadian Bacon 2 oz Butter 1 1/2 oz Oliveoil 6 oz Vegetablebroth 1 bn Savory, fresh 3 1/2 oz Heavy Cream 2 Eggyolks Salt,pepper to taste 1/2 ts Nutmeg, grated 1. Soak the mushrooms in 50 ml cold water 2. Clean the beans, carotts and celeryroot.Cut the carotts in slices and the celeryroot into thin strips.Cut the bacon into thin strips too. 3. Heat butter and oliveoil in pot and add the celery, tomatoes andd bacon. 4. Add the drained mushrooms and the vegetablebroth, cover and simmer for 7 minutes. 5. Add the beans and the savory and simmer another 3 minutes. 6. Take the vegetables and bacon out and keep warm. 7. Mix the cream into fond and let simmer 10 minutes uncovered. 8. Fold in the eggyolks and season to taste. 9. Mix the cooked, drained noodles and the vegeatbles all together, discard the savory. From Aktuelle magazine Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Noodle-Nut Salad Categories: Cyberealm, Salads, Ethnic Yield: 6 servings 9 oz Noodles,geen or tricolour 1/2 tb Butter 11 oz Zuccini 1 oz Butter 3 1/2 oz Peanuts,unsalted 9 oz Tofu 1 oz Butter 3 1/2 oz Coctail Tomatoes Sauce: 3 1/2 oz Yogurth 2 tb Lemonjuice Salt,pepper,sugar to taste 1 tb Herbs, chopped 1. Boil the noodles with the first butter in salted water till done,drain. 2. Cut zuccini into thin slices and fry in the melted second butter until it is light yellow. Mix with the noodles. 3. Roast the peanuts in the rest of the fat and mix with noodles. 4. Put tofu into cold water, let stand 5 minutes, than cut into small cubes, melt butter and fry the tofu in it. Mix with the noodles. 5. Wash tomatoes and cut in half, add to noodles, mix carefully. 6. Mix the sauce ingridients together and pour over noodlemix. 7. Serve lukewarm or cooled. 8. You can substitute the tofu with 200 g Coctail Wieners. From Actuelle magazine Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: APPLE-CHICKEN SALAD-(marinaded) Categories: Cyberealm, Salads, Main dish Yield: 4 servings MMMMM----------------------FROM LOIS FLACK--------------------------- MMMMM----------------CYBEREALM BBS (315)786-1120--------------------- MMMMM--------------------------MARINADE------------------------------- 1/4 c Frozen apple juice- -concentrate, thawed 2 tb Salad oil 2 tb Soy sauce 1 tb White wine vinegar 1 ts Dried savory, crushed MMMMM--------------------------CHICKEN------------------------------- 4 md Skinless, boneless chicken -breast halves (12 ounces) MMMMM--------------------------DRESSING------------------------------- 3/4 c Mayonnaise or salad dressing 1/4 c Apple juice concentrate 1/4 ts Salt 1/4 ts Pepper MMMMM---------------------------SALAD-------------------------------- 3 c Torn romaine lettuce 2 c Torn red leaf lettuce 1/2 c Broken pecans or walnuts 1/3 c Red onion rings 2 md Apples, cored & sliced * NOTE: This recipe needs to be prepared ahead of time! * For marinade: In a small bowl combine apple juice concentrate, salad oil, soy sauce, vinegar, and savory. For chicken: Place chicken breasts in a plastic bag in a shallow dish. Pour marinade over chicken. Close bag. Refrigerate about 4 hours, turning once. Remove meat, reserving marinade. Pat chicken dry with paper towels. Place chicken on a rack of an unheated broiler pan. Broil about 4 to 6 inches from heat for 8 to 10 minutes or till tender, brushing occasionally with reserved marinade. (Or grill chicken on an uncovered grill directly over medium-hot coals for 20 to 25 minutes or till tender, turning once.) Remove from heat. Cut chicken into strips. Cover and chill 2 to 24 hours. For dressing: In a small bowl combine mayonnaise or salad dressing, apple juice concentrate, salt and pepper. In a large bowl combine the romaine, red leaf lettuce, pecans or walnuts, and onion. Divide salad greens among 4 dinner plates. Arrange chicken and apples over greens. Drizzle salad dressing over salads. Makes 4 main-dish salads. Calories......705 Protein...31 g Carbohydrates..32.g Fat...52 g Cholesterol....98.mg Sodium...959 mg Potassium.....782.mg Source: Better Homes and Gardens, Summertime Cooking Typed for you by Lois Flack, CYBEREALM BBS, Watertown, NY. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: APPLE COLESLAW Categories: Cyberealm, Salads Yield: 10 servings MMMMM----------------------FROM LOIS FLACK--------------------------- MMMMM----------------CYBEREALM BBS (315)786-1120--------------------- 1 sm Head of cabbage, shredded or Thinly sliced 1 lg Apple cubed 2 tb Sugar 1 ts Grated orange peel 1/8 ts Cinnamon 1/8 ts Cloves (if desired) 1/2 ts Salt 1/2 c Mayonnaise or Sour Cream 1 ts Lemon juice In a large bowl, combine all ingredients; toss lightly. Source: The Pillsbury Cookbook Typed for you by: Lois Flack, CYBEREALM BBS, Watertown, NY. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Egg and Watercress Finger Sandwiches Categories: Sandwiches, Cyberealm Yield: 24 sandwiches 6 Eggs, hard-boiled & chopped 1/4 c Mayonnaise 1 tb Honey Dijon Mustard 1/4 ts Celery Seed Salt and Pepper 6 tb Unsalted Butter, softened 16 oz Loaf Whole Wheat Bread, Sliced lengthwise with Crusts removed (6 slices) Fresh Watercress Sprigs In a small bowl, combine chopped eggs, mayonnaise, mustard, celery seed, and salt and pepper to taste. Mix well and set aside. Lightly butter bread. Spread half the bread slices with egg mixture, then top with watercress. Top with remaining bread slices, buttered side down. Press gently to seal. Wrap and refrigerate at least 1 hour. Cut sandwiches crosswise into 1" fingers. Source: Victoria Magazine, June 1994 Typed by Katherine Smith, Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Nanny's Honey Tea Sandwiches Categories: Breads, Sandwiches, Cyberealm Yield: 6 sandwiches MMMMM------------------------HONEY BREAD----------------------------- 3/4 c Strong Tea, hot 3/4 c Packed Brown Sugar 1/3 c Honey 2 c Unbleached All-Purpose Flour 1 1/2 ts Baking Soda MMMMM-----------------------BANANA FILLING---------------------------- 6 oz Banana, ripe 1 ts Lemon Juice Chocolate Sprinkles Honey Bread: Butter and flour a 8 1/2x4 1/2x2 1/2" loaf pan. Preheat oven to 350øF. Divide tea between 2 small bowls. Stir brown sugar into one until dissolved. Stir honey into the other until blended. Set both aside. In a medium bowl, combine flour and baking soda. Mix well. Stir in sugar mixture until blended. Quickly stir in honey mixture. Pour into pan. Bake at 350øF for 40-45 minutes until skewer inserted in center comes out clean. Cool in pan set on rack 10 minutes. Remove from pan. Cool on rack. Filling: In a medium bowl, mash banana with lemon juice. To Assemble: Trim off ends of bread. Cut remaining loaf into slices 1/2" thick. Cut each slice into a floral shap with a 1 3/4" to 2" cookie cutter. With a sharp paring knife or very small round cookie cutter, cut a 1/2" round hole in the center of half the flowers, forming "doughnut" shapes. Spread solid bread flowers with filling. Top with "doughnut" slices. Fill hole with chocolate sprinkles. Serve at once. Source: Victoria Magazine, June 1994 Typed by Katherine Smith Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Miniature Swiss Jelly Rolls Categories: Cakes, Cyberealm Yield: 16 slices 1 c Unbleached All-Purpose Flour 1/2 ts Baking Powder 4 Eggs 1/2 c Superfine Sugar 1 tb Water Confectioners' Sugar 2/3 c Blackberry Jam Fresh Blackberries Pesticide-Free Rose Petals Preheat oven to 425øF. Line bottom of a 15x10x1" jelly-roll pan with parchment paper. Butter parchment. Sift flour and baking powder into a small bowl. Set aside. In a large mixing bowl, beat eggs and sugar at high speed until thick and creamy, about 5 minutes. Gradually sprinkle flour mixture over egg mixture, then fold in gently. Be sure there are no dry pockets of flour. Fold in water. Pour batter into pan. Spread evenly, smoothing top. Bake at 425øF for 10 minutes until center springs back when lightly touched. While cake is baking, sprinkle a 20" long sheet of parchment paper with sifted confectioners' sugar. Remove cake from oven and immediately run knife around edge of cake to loosen, then invert hot cake on sugared paper. Peel off baking parchment from bottom of cake. Trim off crusty edges with a sharp knife. Cut both cake and parchment in half crosswise. Gently roll up each hot cake in parchment starting from narrow end. Wrap in clean, warm, damp cloth. Cool on rack. Before serving, gently unroll cakes. Spread each cake with half the jam, leaving a 1" border on all sides. Roll up starting at narrow end. Cover and refrigerate at least 1 hour. Cut each cake in 8-10 slices. Garnish with berries and rose petals. Source: Victoria Magazine, June 1994 Typed by Katherine Smith Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Melting Moments Categories: Cookies, Cyberealm Yield: 32 cookies MMMMM--------------------------COOKIES------------------------------- 1 c Unsalted Butter, softened 1/2 c Confectioners' Sugar 1 1/2 c Unbleached All-Purpose Flour 1/2 c Cornstarch MMMMM---------------------------ICING-------------------------------- 1/2 c Unsalted Butter, softened 1 c Confectioners' Sugar, sifted 1 ts Lemon Juice 2 Fresh Raspberries, or 1/4 ts Raspberry Puree Crystallized Violets, Roses, Or Pansies Cookies: In a large mixing bowl, cream 1 cup butter at medium speed. Gradually add 1/2 cup confectioner's sugar, beating until light and fluffy. Fold in flour and cornstarch. Form dough into 8x4" rectangular shape on plastic wrap. Cover and refrigerate 30 minutes. Preheat oven to 350øF. Cut dough in 32 1" squares. Roll each piece of dough into a ball. Arrange 2" apart on ungreased baking sheets. Flatten cookies slightly with bottom of a sugared glass. Bake at 350øF for 13-15 minutes until puffed and slightly browned around the edges. Remove from pans. Cool on racks. Icing: In a small bowl, cream 1/2 cup butter at medium speed. Gradually add 1 cup confectioners' sugar, beating until fluffy. Beat in lemon juice and raspberries. Spread icing on cooled cookies. Top with crystallized flowers. Source: Victoria Magazine, June 1994 Typed by Katherine Smith Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Butterfly Fairy Cakes Categories: Cakes, Cyberealm Yield: 32 cakes MMMMM---------------------------CAKES-------------------------------- 1 1/2 c Unbleached All-Purpose Flour 2 ts Baking Powder 2 Eggs 1/2 c Unsalted Butter, softened 3/4 c Superfine Sugar 2 tb Milk MMMMM--------------------------FILLING------------------------------- 1/2 c Unsalted Butter 1 1/2 c Confectioners' Sugar 1 ts Vanilla Extract Colored Sugar Crystals Cakes: Butter 32 mini muffin cups (1 3/4" in diameter) or line with tiny paper bake cups. Preheat oven to 375øF. Sift together flour and baking powder. Set aside. In a small bowl, whisk eggs well. Set aside. In a small mixing bowl, cream 1/2 cup butter at medium speed. Gradually add sugar, beating until light and fluffy. Add beaten eggs, a little at a time, beatiing well after each addition. Fold in flour mixture. Stir in milk until stiff dropping consistency. Spoon into muffin cups, filling 3/4 full. Bake in upper third of oven at 375øF for 15 minutes until pick inserted in center comes out clean. Cool in pan set on rack. Remove from pan. Filling: In a food processor, process 1/2 cup butter until creamy. With processor running, gradually add confectioners' sugar and vanilla, processing until blended. Assembly: Cut a 1/4" thick slice from the top of each cupcake. Spoon a dollop of filling on bottom of each cake. Cut each cake-top slice in half. Dip cut sides of cake tops in colored sugar crystals. Replace top cake pieces sugared side up at an angle in cream filling, forming the butterfly's wings. Source: Victoria Magazine, June 1994 Typed by Katherine Smith Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: All-Purpose Salad Dressing Categories: Dressings, Salads, Cyberealm Yield: 3 /4 cup 2 tb Wine 2 tb Vinegar 1 tb Dijon Mustard 1/2 c Olive Oil 1/4 ts Dried Oregano 1/4 ts Dried Parsley 1 Clove Garlic, minced In a small bowl whisk together wine, vinegar, and mustard until blended. Slowly pour in olive oil, whisking constantly. Whisk in oregano, parsley, and garlic. Use for a dressing on mixed greens. Source: Victoria Magazine, June 1994 Typed by Katherine Smith Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Pasta with Italian Sausage Categories: Italian, Main dish, Cyberealm Yield: 4 servings 1 lb Italian Sausage, casings Removed 1 c Onion, chopped 1 c Green Pepper, chopped 2 Cloves Garlic, minced 1/4 c Fresh Basil, chopped, or 1 tb Dried Basil 1/4 ts Fennel Seed, crushed 1 tb Olive Oil 1 c Tomato-Based Pasta Sauce 1/2 c Red Zinfandel 12 oz Pasta (your favourite) 1/4 c Italian Parsley, chopped 1 tb Olive Oil 1/2 c Parmesean Cheese, grated Crumble sausage into a large skillet. Cook over medium heat, stirring often, until meat is well browned. Drain and set aside. In same skillet, cook onion, pepper, garlic, basil and fennel in 1 tb olive oil over medium heat, stirring often to scrape up browned bits from the bottom of pan. Cook until onion is translucent, about 5 minutes. Add sausage, pasta sauce, and wine. Bring to a boil. Reduce heat and simmer 5 minutes. While sauce is cooking, in a large pot of boiling water cook pasta until al dente. Drain well. On a large warm serving platter, combine parsley and 1 tb olive oil. Add pasta and toss to mix. Pour sauce over pasta. Sprinkle with Parmesean cheese. Source: Victoria Magazine, June 1994 Typed by Katherine Smith Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Chicken Marinade #2 Categories: Sauces, Poultry, Cyberealm Yield: 4 servings 1 1/2 c Dry Red Wine (Zinfandel) 3/4 c Olive Oil 3 tb Soy or Tamari Sauce 1 tb Worcestershire Sauce 1 tb Dijon Mustard Pepper 3 lb Frying Chicken, cut up In a large screw-top jar, combine wine, oil, soy sauce, Worcestershire sauce, mustard and pepper to taste. Cover and shake until blended. Arrange chicken in a large plastic bag set in a shallow pan. Pour marinade over chicken, forcing as much marinade up and around chicken as possible. Tie bag tightly closed. Refrigerate chicken 4 to 6 hours, turning bag over once. Grill or broil chicken, turning often, until juices run clear. Source: Victoria Magazine, June 1994 Typed by Katherine Smith Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Spaghetti Primavera Categories: Italian, Vegetables, Cyberealm Yield: 6 servings MMMMM----------------------SAUTEED TOMATOES--------------------------- 4 ts Garlic, finely chopped 3 tb Olive Oil 3 c Ripe Tomatoes, cubed 6 Fresh Basil Leaves, chopped Or 1 ts Dried Basil Salt and Pepper MMMMM---------------------SAUTEED MUSHROOMS-------------------------- 2 c Mushrooms, thinly sliced 1 tb Vegetable Oil 1/4 c Parsley, finely chopped 1/2 ts Dried Red Pepper Flakes MMMMM---------------------SAUTEED VEGETABLES-------------------------- 1 1/2 c Zucchini, quartered and Cut up 1 1/2 c Asparagus, in 1" pieces 1 1/2 c Green Beans, in 1" pieces 1 c Broccoli Florets, in small Bite-size pieces 1/2 c Peas 16 Pea Pods 2 ts Garlic, finely chopped 3 tb Olive Oil MMMMM---------------------------PASTA-------------------------------- 1 lb Spaghetti MMMMM------------------------CREAM SAUCE----------------------------- 2 tb Unsalted Butter 1/4 c Chicken Broth 1/2 c Dry White Wine 1/4 c Heavy Cream 1/3 c Pine Nuts, toasted 2/3 c Parmesean Cheese, grated Sauteed Tomatoes: In a medium skillet, saute 2 ts garlic in 3 tb olive oil. Add tomatoes, basil, and salt and pepper to taste. Cook over medium heat, stirring occasionally, 5 minutes. Sauteed Mushrooms: In another medium skillet, saute mushrooms in 1 tb oil for 2 minutes. Stir in parsley and red pepper flakes. Mix well and set aside. Sauteed Vegetables: In a large pot of boiling water, blanch zucchini, asparagus, green brans, broccoli, peas and pea pods in seperate batches until crisp-tender. Plunge vegetables into ice water. Drain. In same large pot, saute 2 ts garlic in 3 tb olive oil. Add blanched vegetables. Cook, tossing often, over low heat until heated through. Pasta: While vegetables are cooking, boil spaghetti in another large pot of boiling water until al dente. Drain and return spaghetti to pot. Cream Sauce: In a medium saucepan, melt butter over medium-low heat. Whisk in chicken broth, wine, and cream until blended. Heat through. Assembly: Strain tomatoes, reserving juice and pulp seperately. Set aside. Pour hot cream sauce over spaghetti in pot, tossing to coat. Add half the sauteed vegetables and tomato juice. Toss over medium-low heat. Add rmeaining sauteed vegetables, sauteed mushrooms, and pine nuts. Toss until warmed through. Gradually sprinkle with Parmesean cheese, tossing to mix. Serve spaghetti in heated bowls. Spoon tomatoes over each serving. Source: Victoria Magazine, June 1994 Typed by Katherine Smith Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Baby Leeks with Tomato Confit Categories: Side dishes, Vegetables, Fish, Cyberealm Yield: 4 servings MMMMM-------------------------LEEK MOLDS------------------------------ 72 Baby Leeks MMMMM-----------------------TOMATO GELATIN---------------------------- 1 pk Unflavoured Gelatin 3/4 c Cold Water 16 Cherry Tomatoes, halved MMMMM-----------------------TOMATO CONFIT---------------------------- 1 c Chopped Onion 2 tb Olive Oil 32 Cherry Tomatoes, quartered 2 tb Fresh Basil, chopped or 1 ts Dried Basil 2 tb Fresh Thyme, chopped or 1 ts Dried Thyme 1 ts White Wine Vinegar Salt and Pepper MMMMM--------------------HERBED CREAM FILLING------------------------- 1/4 c Sour Cream 1 tb Fresh Chives, chopped Salt and Pepper 20 Prawns, cooked, shelled and Deveined Deep-Fried thin strips of Carrot, Zucchini, leek, & Eggplant for garnish Leek Molds: Lightly oil 4 individual 1 cup souffle dishes, about 4" in diameter and 2" deep. Linewith clear plastic wrap, smoothing out wrinkles as much as possible and leaving ends extended over tops of dishes. Trim off leek tops so leeks are about 5" long. Blanch leeks in large pot of boiling water 2 to 3 minutes until leeks are tender but still retain their shape. Plunge into ice water. Cut bottom portions of leeks in lengths the same height as the souffle dishes, about 2". Stand leek pieces on end around inside edge of each souffle forming a leek "shell," with white portions of leeks toward bottom of dish. Set aside. Tomato Gelatin: Sprinkle gelatin over cold water in small saucepan to soften. Puree 16 cherry tomatoes in food processor. Sieve to remove seeds and skins. Add tomato puree to gelatin mixture. Stir over medium heat until gelatin dissolves and mixture almost boils. Reserve half the gelatin mixture at room temperature. Divide remaining gelatin mixture among the 4 souffle dishes. Cover and refrigerate until set, about 1 hour. Tomato Confit: While molds are setting, in large skillet, saute chopped onion in hot olive oil over medium high heat until soft. Add quartered cherry tomatoes. Cook, stirring constantly, until tomatoes are very soft and form a saucelike consistency. Remove from heat. Stir in basil, thyme, white vinegar, salt, and pepper to taste. Pour into bowl, and refrigerate to cool. Herbed Cream Filling: In small bowl, combine sour cream, chives, salt and pepper to taste. Assembly: Reserve half the tomato confit. Spoon remaining confit over set gelatin in souffle dishes. Top with a spoonful of cream filling in center, then cover with remaining tomato confit. Carefully spoon a layer of the remaining gelatin mixture atop each souffle. Cover and refrigerate 2 to 3 hours until set. To Serve: Gently loosen plastic wrap from sides of souffle with a knife. Lift gelatin molds out of souffles using extended ends of plastic wrap as "handles." Peel plastic wrap from sides. Lift molds off plastic wrap with a spatula and center each mold on a serving plate. Garnish each with 5 prawns and deep-fried vegetables, if desired. Source: Victoria Magazine, March 1994 Typed by Katherine Smith Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Lamb Loin in Puff Pastry Categories: Main dish, Meats, Cyberealm Yield: 4 servings MMMMM-----------------------RED WINE SAUCE---------------------------- 6 Shallots, chopped 6 Fresh Mushrooms, chopped 2 oz Ground Lamb 2 tb Unsalted Butter 1 1/2 c Dry Red Wine 1 c Chicken Stock 1 c Veal Stock or Chicken Broth 3 Juniper Berries 1 Bay Leaf 3 Thyme Sprigs 2 Cloves Garlic 1 tb White Wine Vinegar 1 ts Lemon Juice Salt and Pepper MMMMM------------------------NUT STUFFING----------------------------- 24 Pistachio Nuts 1/2 c Canned Chestnut Puree 8 oz Ground Lamb 1/3 c Brandy MMMMM------------------LAMB LOIN IN PUFF PASTRY----------------------- 17 1/4 oz Package Puff Pastry Sheets 24 oz Boneless Lamb Loin Chops Hot Cooked Vegetables Red Wine Sauce: In large saucepan, brown shallots, mushrooms, and ground lamb in butter. Stir in red wine, chicken stock, and veal stock. Boil until reduced by half. Add juniper berries, bay leaf, thyme, garlic, and vinegar. Boil 10 minutes. Strain sauce, discarding solids. Return sauce to saucepan. Stir in lemon juice and salt and pepper to taste. Cover, keep warm. Nut Stuffing: While sauce is reducing, in food processor, pulse pistachio nuts with on/off turns until chopped. Add chestnut puree, ground lamb, and brandy. Process briefly until blended. Lamb Loin in Puff Pastry: Let puff pastry stand at room temperature according to package directions. Mound 1/4 of stuffing on each lamb loin. Using hands, mold stuffing around lamb until loin is completely enclosed with stuffing mixture. Preheat oven to 400ø. Gently unfold 1 sheet of pastry on lightly floured surface. Press pastry together at the two fold seams to seal. Cut pastry in half. Repeat with remaining sheet of pastry. Roll each pastry to 10x8" rectangle. Arrange a wrapped lamb loin crosswise in center of each sheet of pastry. Overlap long sides of pastry over meat and fold over together to seal. Typed for you by Katherine Smith, Cyberealm BBS Watertown NY 315-786-1129 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Lamb Rib Chops Wih Quince Jelly Glaze Categories: Main dish, Meats, Cyberealm Yield: 4 servings MMMMM---------------------QUINCE JELLY GLAZE-------------------------- 1 ts Minced Garlic 1 tb Unsalted Butter 1/2 c Quince Jelly 1 tb Freshly Chopped Rosemary, or 1 ts Dried Rosemary 1/4 ts Freshly Cracked Black Pepper Salt to Taste MMMMM---------------------BROILED LAMB CHOPS-------------------------- 8 Lamb Rib Chops, 1" thick Quince Jelly Glaze: In small saucepan, saute garlic in butter over medium heat. Add jelly, rosemary, pepper and aslt. Mix well. Cook, stirring constantly, until jelly has just melted. Remove from heat and set aside. Broiled Lamb Chops: Preheat electric broiler. It is not necessary to preheat a gas broiler. Arrang chops on rack in broiler pan. Generously brush top side of each chop wtih half the glaze. Broil chops 3-4" from the heat for 6 minutes until browned. Turn chops over. Brush with remaining glaze. Broil for 4-5 minutes until done to your liking. Source: Victoria Magazine, March 1994 Typed by Katherine Smith Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Cinnamon-Swirl Raisin Bread Categories: Breads, Cyberealm Yield: 2 loaves MMMMM---------------------------DOUGH-------------------------------- 1/4 c Warm Water (110øF) 1 pn Sugar 1 pk Active Dry Yeast 3 tb Sugar 3 tb Unsalted Butter, cut up 1 1/2 ts Salt 2 c Warm Milk (110øF) 3 c Unbleached All-Purpose Flour 1/2 c Dark Raisins 1/2 c Golden Raisins 4 c Unbleached All-Purpose Flour MMMMM--------------------------FILLING------------------------------- 1/2 c Sugar 1 tb Ground Cinnamon Dough: Butter 2 9x5x3" loaf pans. Butter a 4 quart bowl. In a small bowl, combine warm water and pinch sugar. Sprinkle yeast over water mixture. Let stand until yeast dissolves and bubbles. While yeast is dissolving, in a large miging bowl combine 3 tb sugar, butter and salt. Pour in warm milk. Stir until butter almost melts. Stir in 3 cups flour and dissolved yeast. Beat on high speed for 3 minutes. Stir raisins into batter. Stir in ehough of remaining flour with a wooden spoon until dough forms a ball. Turn dough out onto a well-floured surface. Knead until smooth and elastic, about 8-10 minutes, adding enough of remaining flour to keep dough from sticking. Place dough in buttered bowl, turning once to butter surface. Cover and let rise in a warm place until double, about 1 1/4 to 1 1/2 hours. Punch dough down. Turn out on a floured board. Divide dough in half. Cover and let rest 10 minutes. Filling: While dough rests, in a small bowl combine 1/2 cup sugar and cinnamon. Mix well and set aside. Assembly: Roll half dough to a 12x8" rectangle. Sprinkle with hlaf of cinnamon filling. Press filling into dough as much as possible. Roll up tightly, jelly-roll fashion, starting at the short side. Pinch dough together at seam. Pinch ends to seal and fold under loaf. Arrange seam-side down in loaf pan. Repeat with remaining dough. Cover and let rise in a warm place until double, about 45 minutes to an hour. Preheat oven to 375øF. Bake at 375øF for 40-45 minutes, tenting loosely with foil during the last 15 minutes of baking time, if necessary to prevent overbrowning. Remove loaves from oven. Remove from pans. Coll loaves on racks. Source: Victoria Magazine, January 1994 Typed by Katherine Smith Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Zraziki Po Krakowsku -- Polish Beef Roll-Ups Categories: Cyberealm, Meats, Main dish, Ethnic Yield: 6 servings 2 lb Round steak 1 c Bread crumbs 1 Onion, grated 1 Egg, beaten 8 tb Butter, melted 1 tb Chopped parsley 2 c Water Salt and pepper Cut steak into thin pieces, about 4 1/2 by 2 inches. Score, sprinkle with salt and pepper. Combine bread crumbs, egg, onion and 4 T of the melted butter, salt and pepper. Spread the dressing on each piece of meat, roll up and fasten with a skewer or a toothpick. Roll in flour and brown in remaining butter. Add 2 cups of water (meat stock if you have it) and simmer 1 1/2 hours. Remove toothpicks. Pour gravy over meat. Garnish with chopped parsley and serve with mashed potatoes. Source: Favorite Polish Recipes for Americans Typed for you in MM format by Linda Fields, Cyberealm BBS and home of Kook-Net, Watertown, NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Pieczen Siekana - Klops -- Polish Meat Loaf Categories: Cyberealm, Meats, Main dish, Ethnic Yield: 8 servings 3 lb Ground beef 1 lb Ground pork 1/4 lb Kidney fat, chopped fine 1 c Bread crumbs, day old 1 Onion, chopped fine 2 Egg yolks 1/4 lb Salt pork, chopped 3 tb Butter 1 tb Flour 1/2 ts Savory 1/2 c Cream Salt and pepper Fry onion in butter until transparent, not yellow. Combine the meat, kidney fat, salt pork, bread crumbs, onion, egg yolks, and seasonings and mix very thoroughly with your hand. Shape into a loaf, rub with butter and bake at 350F for one hour. Baste often. In the last 15 minutes, sprinkle flour on meat and add cream. Source: Favorite Polish Recipes for Americans Typed for you in MM format by Linda Fields, Cyberealm BBS and home of Kook-Net, Watertown, NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Morels with Calvados Categories: Appetizers, Cyberealm Yield: 4 servings 1 tb Unsalted Butter 1 lb Morel Mushrooms, sliced Lengthwise Lemon Juice Salt and Pepper 1/4 c Calvados 1/2 c Heavy Cream 1 ts Fresh Tarragon, chopped or 1/2 ts Dried Tarragon Hot Cooked Pasta Melt butter in a medium skillet over medium heat. Saute morels in butter, sprinkling with lemon juice, salt and pepper to taste. Cook, stirring often, until morels give up all their liquid, about 6 minutes. Stir in Clavados, then cream. Boil gently to reduce sauce and thicken slightly. Stir in tarragon. Serve as an appetizer over hot cooked pasta. Source: Victoria Magazine, April 1994 Typed by Katherine Smith Cyberealm BBS Watertown NY and home of Kook-Net 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Belgian Endive Salad Categories: Salads, Cyberealm Yield: 4 servings MMMMM--------------------------MARINADE------------------------------- 1/3 c White Wine Vinegar 2/3 c Olive Oil 1/2 ts Salt 1/2 ts Sugar MMMMM--------------------BELGIAN ENDIVE SALAD------------------------- 4 3 ounce Belgian Endives Assorted Wild or Pickled Mushrooms Assorted fresh herbs and Pesticide-free edible Flowers Pickled Ginger, sliced 1 Plum Tomato Marinade: In a screw-top jar combine wine vinegar, olive oil, salt and sugar. Cover and shake well. Set aside. Belgian Endive Salad: Cut Belgian endive into fan shapes. Using a large knife, cut each endive lengthwise from endive tips to base, cutting to but not through the base. Turn endive a quarter turn and cut lengthwise again. This now forms 4 large "petals." Cut each quarter lengthwise again to form 8 "petals" that are still held intact by the base. Run cold water into center of each endive. Drain. Arrange in a shallow dish. Shake marinade and pour over endive. Marinate 10 minutes, spooning marinade over endive twice. Remove endive from marinade with a slotted spoon. Drain on paper towels, patting gently to remove excess marinade. On each of 4 serving plates, spread out an endive "fan." Scatter mushrooms over endive. Decorate endive "petals" with fresh herbs and flowers to resemble a flower arrangement. Arrange ginger on each endive near base. Halve tomato crosswise, using a zigzag cut. Remove pulp and seeds. Cut each tomato half in half again, lenghtwise. Fit a tomato quarter over base of each endive to form a "vase." Source: Victoria Magazine, April 1994 Typed by Katherine Smith Cyberealm BBS Watertown NY and Home of Kook-Net 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Pennsylvania Pasta with Fresh Mushrooms Categories: Cyberealm, Ethnic Yield: 4 servings 1/2 c Onion, chopped 3 tb Unsalted Butter 1/2 c Water 1/4 c Dry Red Wine 1 tb Soy Sauce 1 ts Salt 1 ts Sugar 1 ts Garlic, minced 1 ts Lemon Juice 1/2 ts Ground Coriander 1/2 ts Chili Powder 1/4 ts Pepper 1 lb Fresh Wild Mushrooms 1/3 c Cold Water 1 1/2 tb Cornstarch Hot Cooked Wide Egg Noodles Fresh Herb Sprigs and Pesticide-Free Edible Flowers In a large skillet, saute onion over medium heat until onion is transparent. Stir in 1/2 cup water, red wine, soy sauce, salt, sugar, garlic, lemon juice, coriander, chili powder and pepper. Cook and stir 1 minute. Stir in mushrooms. Bring to a simmer. Reduce heat. Cover, simmer 30 minutes. In a small bowl gradually stir 1/3 cup water into cornstarch until smooth. Stir into hot mushroom mixture. Cook, stirring constantly, over medium heat until mixture thickens and boils. Serve sauce over noodles. Garnish with herb sprigs and flowers. Source: Victoria Magazine, April 1994 Typed by Katherine Smith Cyberealm BBS Watertown NY and home of Kook-Net 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Salmon with Chantrelles Categories: Fish, Cyberealm Yield: 4 servings MMMMM----------------------COOKED MUSHROOMS--------------------------- 1 tb Unsalted Butter 12 oz Chantrelle Mushrooms, sliced Lengthwise MMMMM-----------------------POACHED SALMON---------------------------- 24 oz Salmon Fillets or Steaks, Cut 3/4" to 1" thick 3/4 c Fish Stock 1/4 c White Wine 1 tb Shallots, chopped MMMMM----------------------CHANTRELLE SAUCE--------------------------- 2 tb Lemon Juice 1/2 ts Dijon Mustard 1/4 c Heavy Cream Salt and Pepper Chopped fresh chervil, Chives and Parsley Cooked Mushrooms: In a large skillet, melt butter over medium heat. Add chantrelles. Cover with a buttered round of waxed paper and lid. Cook 5 minutes until tender. Remove chantrelles with a slotted spoon, reserving pan juices. Set chantrelles aside. Poached Salmon: Add salmon, stock, wine, and shallots to pan juices in skiller. Bring to a boil. Reduce heat to medium-low. Cover and simmer 10-12 minutes until fish flakes in center of thickest part when tested with a fork. Using 2 spatulas, carefully turn fish over halfway through cooking time. Remove salmon with a slotted spatula, reserving pan juices. Cover salmon and keep warm. Chantrelle Sauce: Boil pan juices gently until reduced by half. Strain pan juices and return to skillet. Stir in lemon juice, mustard and cream. Add chantrelles. Boil gently until thickened slightly. Season with salt and pepper. Ladle sauce over salmon on serving plates. Sprinkle with herbs to garnish. Source: Victoria Magazine, April 1994 Typed by Katherine Smith Cyberealm BBS Watertown NY and home of Kook-Net 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Fusilli with Assorted Wild Mushrooms Categories: Cyberealm, Ethnic, Vegetables Yield: 4 servings 8 oz Fusilli Pasta 2 Shallots, chopped 2 Cloves Garlic, sliced 6 tb Olive Oil 4 oz Morel Mushrooms, halved Lengthwise 4 oz Chantrelle Mushrooms, halved Lengthwise 4 oz Cepe or Porcini Mushrooms, Chopped 2 Plum Tomaotes, peeled Seeded and chopped 1/3 c Italian Parsley, chopped 1 tb Fresh Rosemary, chopped, or 1 ts Dried Rosemary Salt and Pepper Parmesean Cheese, grated Cook pasta according to package directions. Drain and keep warm. While pasta is cooking, in a very large skillet saute shallots and garlic in olive oil over medium heat until soft. Add mushrooms and saute until tender. Stir in tomatoes, parsley, rosemary and salt and pepper to taste. Add pasta and toss to coat. Heat through, stirring occasionally. Spoon pasta onto 4 serving plates. Sprinkle with Parmesean cheese. Source: Victoria Magazine, April 1994 Typed by Katherine Smith Cyberealm BBS and home of Kook-Net Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Warm Salad with Chantrelles and Tarragon Categories: Salads, Cyberealm Yield: 4 servings 12 oz Mesclun Lettuce, torn into Bite-sized pieces 2 Shallots, finely chopped 2 tb Canola Oil 4 oz Chantrelle Mushrooms, sliced Lengthwise 1/3 c Extra-Virgin Olive Oil 1/4 c Tarragon Vinegar 1 tb Fresh Tarragon, chopped, or 1/4 ts Dried Tarragon Salt and Pepper Arrange greens on 4 serving plates. Set aside. In a medium skillet saute shallots in canola oil over medium-high heat 1-2 minutes until lightly browned. Add chantrelles and toss 30-60 seconds. Remove from heat. Stir in olive oil, vinegar, tarragon and salt and pepper to taste. Heat through over medium heat, whisking gently, until dressing is blended and just begins to simmer. Spoon hot mushroom dressing over greens. Serve at once. Source: Victoria Magazine, April 1994 Typed by Katherine Smith Cyberealm BBS and home of Kook-Net Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Crispy Porkroast with Basilsauce Categories: Cyberealm, Meats, Ethnic Yield: 4 servings 3 lb Porkroast, boneless Salt, Pepper 3 Onions 3 Cloves Garlic 1 bn Soupgreens 13 oz Peas 1 bn Parsley 1 bn Basil 1 ts Lemonpeel 3 tb Oil 1/2 c Vegetablebroth 6 tb Wine Vinegar 1 ts Cornstarch Sweet Paprika 1 tb Soysauce 1. Season the meat, rub in good. 2. Clean onions and chop finely. Clean soupgreens and cut into small cubes. 3. Clean garlic and chop finely. Put the meat in a dish and add the onions, soupgreen and garlic and bake all in a 200C oven for 30 min. Add the vegetablebroth and cook 30 more minutes. 4. Strip basil from stems, leave a little for garnish and chop the rest finely. 5. Mix lemonpeel, herbs with 1 tablespoon oil together. 6. Saute the peas for 5 minutes. 7. Heat the leftover oil in a skillet and saute the tomatoes, cut into slices, in it for a couple minutes. drain the peas and add to it. 8.Take the meat out and keep warm. Put the balsam, herb mix in the leftover meatjuices and let come to a boil once. Put all through a sieve and thicken with cornstarch. 9.Slice meat, arrange on platter and pour the vegetables all around it. Garnish with Basil and serve with the sauce and rice and wine. Out of "TV Hoeren and Sehen"magazine Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Herbed Focaccia Categories: Breads, Vegetables, Cyberealm Yield: 12 servings MMMMM---------------------------SPONGE-------------------------------- 1/4 c Warm Water (110øF) 1 pn Sugar 1 pk Active Dry Yeast 1/2 c Yellow Onion, finely chopped 1 1/2 tb Extra Virgin Olive Oil 2 tb Fresh Basil, chopped 1/2 tb Fresh Thyme, chopped 1 ts Fresh Rosemary, chopped 1/2 ts Fresh Sage, chopped Pepper 1/2 c Warm Milk (110øF) 1/2 c Warm Water (110øF) plus 2 tb Warm Water (110øF) 1/2 tb Sugar 2 c All-Purpose Flour 2 tb Calamata Olives, pitted and Chopped MMMMM---------------------------DOUGH-------------------------------- 1/2 tb Salt 2 c Bread Flour MMMMM--------------------------TOPPING------------------------------- 1 c Yellow Onion, in thin strips 1 1/2 tb Extra Virgin Olive Oil 1 ts Fresh Thyme, chopped 1 ts Fresh Rosemary, chopped Pepper 1/4 c Cornmeal Coarse Salt and Pepper Sponge: Butter a 4 quart mixing bowl. Brush 12x7 1/2x2" baking dish with olive oil. In a small bowl, combine 1/4 cup warm water and pinch sugar. Sprinkle yeast over water mixture. Let stand until yeast dissolves and bubbles. While yeast is dissolving, in a small skillet saute chopped onion in 1 1/2 tb hot olive oil over medium heat until soft. Stir in basil, 1/2 tb thyme, 1 ts rosemary, sage, and freshly ground pepper to taste. Cook, stirring gently, 1 minute. Pour into buttered bowl. Stir in warm milk, 1/2 cup + 2 tb water, 1/2 tb sugar, and dissolved yeast. Add 2 cups flour. Beat at high speed for 3 minutes. Stir in olives. Cover and let rise in warm place until doubled, about 30 minutes. Dough: Brush a 4 quart bowl with olive oil. Stir 1/2 tb salt into bread mixture. Stir in enough of the remaining flour with a wooden spoon until dough forms a ball. Turn dough out on a well-floured surface. Knead until smooth and elastic, about 8-10 minutes, adding enough of the remaining lfour to keep dough from sticking. Place dough in oiled bowl, turning once to oil surface. Cover and let rise in a warm place until double, about 45 minutes. Topping: While dough is rising, in a small skillet, saute onion strips in 1 1/2 tb hot olive oil over medium heat until soft. Add 1 ts thyme, 1 ts rosemary, and freshly ground pepper to taste. Cook, stirring gently, for 1 minute. Remove from heat and set aside. Assembly: Sprinkle 2 tb of the cornmeal in baking dish, tilting to coat. Do not shake out excess cornmeal. Turn dough into center of baking dish. Sprinkle remaining cornmeal evenly over dough. Gently push dough out from center towards sides and ends of dish, pulling carefully at ends of dough to fill all corners of baking dish. Dough should fill dish evenly. Using a brush, dab top of dough with olive oil. Lightly prick the dough at 1" intervals with a fork. Spoon topping over dough, spreading to within 1" of edge of dough. Sprinkle with freshly ground pepper and coarse salt. Let rise, uncovered, in a warm place until double, about 45 minutes. Preheat oven to 425øF. Bake at 425øF for 30 minutes. Run knife around edge of dish to loosen bread. Using 2 spatulas, remove from dish. Cool on rack. Cut in squares to serve. Source: Victoria Magazine, January 1994 Typed by Katherine Smith Cyberealm BBS and home of Kook-Net, Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Vegetable Terrine Categories: Casseroles, Vegetables, Cyberealm Yield: 8 servings MMMMM----------------------VEGETABLE LAYERS--------------------------- 1 3/4 oz Dried Shiitake Mushrooms 7 lg Savoy Cabbage Leaves 12 oz Bunch Spinach, stemmed 12 oz Asparagus, trimmed & peeled 16 oz Red Bell Pepper, in strips 12 oz Carrots, julienned 14 1/2 oz Can Artichoke Hearts, Drained and quartered MMMMM---------------------------BATTER-------------------------------- 4 Eggs 1/2 c Buttermilk 1 tb Fresh Parsley, chopped 1 ts Dried Thyme 1 ts Dried Tarragon 2 Shallots, chopped Salt and Pepper MMMMM------------------------TOMATO SAUCE----------------------------- 1 lg Tomato, peeled, seeded and Chopped 1/4 c Buttermilk 1 tb Tomato Paste 1 pn Cayenne Pepper 1 Clove Garlic, chopped Salt and Pepper Vegetable Layers: In a small bowl, combine dry mushrooms and hot water to cover. Let stand 30 minutes. Drain. While mushrooms are rehydrating, bring a large pot of water to boil. Blanch vegetables in seperate batches in boiling water. Blanch cabbage leaves 3 minutes, spinach leaves 1 minute, asparagus and red pepper strips 3 minutes, and carrots 4 minutes. Plunge vegetables into ice water after blanching. Drain. Pat all blanched vegetables, mushrooms, and artichokes dry between 2 to 3 layers of paper towels, applying gentle pressure to squeeze out as much liquid as possible. (Spinach leaves should be opened out flat to assume the original shape.) Batter: In a medium bowl, combine eggs, 1/2 cup buttermilk, parsley, thyme, tarragon, shallots, and salt and pepper to taste. Whisk until blended. This batter is overseasoned because it will season all the vegetables in the terrine.) Assembly of Terrine: Generously butter a 9x5x3" loaf pan. Using a triangular-shaped cut, remove 1-2" of hard white stem from each cabbage leaf to make leaves more flexible. Line sides, then bottom of pan with cabbage leaves, overlapping the leaves generously to form a leakproof "shell" and allowing leaves to extend well over the rim of pan. (The tops of the cabbage leaves will be folded over the top of the finished terrine.) Pour 1/2 cup batter over cabbage in bottom of pan. Arrange asparagus spears lengthwise in pan, packing spears tightly together. Add 2 layers of red pepper strips places crosswise in pan. Pour in a little more batter, pressing peppers down gently. Layer mushrooms over peppers. Layer carrots lengthwise in pan. Pour in a little more batter, pressing carrots down gently. (Pressing down each layer will raise the level of the batter.) Larer half the spinach leaves over carrots. Add a layer of artichoke hearts over spinach, then a little more batter. Gently press down artichoke hearts. Top with a layer of remaining batter and pressing down each layer. Fold ends of cabbage leaves over top of terrine. Preheat oven to 350øF. Cover loaf pan with buttered parchment paper cut to fit inside edge of pan. Place loaf pan in a 13x9x2" baking pan. Pour hot water around loaf pan to depth of 1". Bake at 350øF for 2 hours until firm. Remove from water bath. Cook on rack (still covered with parchment paper) 2 hours. Refrigerate, still covered, overnight. Tomato Sauce: In blender, combine chopped tomato, 1/4 cup buttermilk, tomato paste, cayenne pepper, garlic, and salt and pepper to taste. Blend until smooth. To Serve: Loosen edges of terrine with knife. Invert on a serving platter. Cut cold terrine in crosswise slices with a serrated knife. Spread a thin layer of tomato sauce on each serving plate. Arrange slices of terrine over sauce. Source: Victoria Magazine, January 1994 Typed by Katherine Smith Cyberealm BBS and home of Kook-Net, Watertown, NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Raspberry Delice Categories: Desserts, Cyberealm Yield: 10 servings MMMMM--------------------------GENOISE------------------------------- 6 Eggs, at room temperature 1 c Sugar, plus 2 tb Sugar 1/2 ts Vanilla 1 1/4 c All-Purpose Flour, sifted 1 tb Vegetable Oil MMMMM----------------------RASPBERRY PUREE--------------------------- 9 c Fresh Raspberries, or 36 oz Frozen Raspberries, thawed MMMMM------------------RASPBERRY BAVARIAN CREAM----------------------- 1/2 c Sugar 2 pk Unflavoured Gelatin 1/2 c Cold Water 2 c Heavy Cream MMMMM----------------------RASPBERRY GLAZE--------------------------- 3/4 c Seedless Raspberry Jam 2 tb Raspberry Liqueur Genoise: Preheat oven to 350øF. Generously butter and flour 2 15x10x1" jelly-roll pans. In a large mixing bowl beat eggs, 1 cup = 2 tb sugar and vanilla on high until mixture triples in volume and runs off beaters in thick ribbons, about 7 to 8 minutes. Add 1/4 of the flour at a time, sifting it evenly over the egg mixture and then folding it in with a large rubber spatula. Drizzle oil over top of egg mixture and fold in. Gently spread batter evenly in pans. Bake at 350øF for 20-25 minutes until cake is golden brown and springs back when gently touched in center. Cool in pans set on racks. Raspberry Puree: In a food processor, blend berries in several batches, pulsing on/off several times until berries are liquefied. Do not overprocess or seeds will be ground up and impossible to remove. Press puree through a fine sieve a little at a time, until all juice is extracted. Discard seeds. Measure 2 cups plus another seperate 3 tb puree. Cover and refrigerate and ramining puree to use another time. Raspberry Bavarian Creme: In a large bowl combine 2 cups raspberry puree and 1/2 cup sugar. Mix well to dissolve sugar. Set aside. In a small saucepan, sprinkle gelatin over cold water. Let soften 10 minutes. Add 3 tb rasberry puree. Stir over medium-low heat until gelatin dissolves. Stir into raspberry sugar mixture. In a chilled large mixing bowl beat cream to soft peaks. Fold into raspberry mixture. Assembly: Butter and sugar 10 6 ounce ramekins or molds that measure about 3" in diameter and 1 1/2" deep. Using a cookie cutter, cut cake into 20 rounds the same diameter as inside the rim of the rmaekins, about 2 3/4". Remove cake rounds from pan with a small spatula. Place 1 cake round in each ramekin. Reserve remaining cake rounds. Spoon Bavarian cream into ramekins, filling almost to top. Arrange remaining cake rounds atop Bavarian cram layer. Cover, and refrigerate overnight. Raspberry Glaze: In a small saucpan, combine raspberry jam and liqueur. Stir over medium heat until melted and smooth. Cool 5-10 minutes. To Serve: Dip molds briefly in hot water. Run knife around edge of molds to loosen. Unmold and arrange top side up on serving plates. Spoon warm raspberry glaze over top cake rounds. Refrigerate 15 minutes to set. If Desired serve with a custard sauce. Note: Pound cake cut in rounds 3/8" thick may be substituted for the geniose. Source: Victoria Magazine, January 1994 Typed by Katherine Smith Cyberealm BBS and home of Kook-Net, Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Apple Tart Categories: Desserts, Fruits, Cyberealm Yield: 8 servings MMMMM---------------------------PASTRY-------------------------------- 2 c All-Purpose Flour 2 ts Sugar 1/2 ts Salt 2/3 c Unsalted Butter, cut up 1/4 c Milk 1 Egg Yolk MMMMM------------------------APPLE FILING----------------------------- 28 oz Golden Delicous Apples, Peeled, cored, and sliced 1/4" thick (6 cups) 1 tb Lemon Juice 2 tb Sugar 1 tb Sugar MMMMM-----------------------APRICOT GLAZE---------------------------- 1/3 c Apricot Jam 1 tb Apricot Brandy Pastry: In a food processor combine flour, 2 ts sugar and salt. Add butter and pulse with on/off turns until mixture resembles fine cornmeal. Ib a 1 cup measure, whisk milk and egg yolk until blended. With processor running, pour in egg mixture, processing until dough pulls away from sides of bowl and forms a ball. Form dough into a flat rectangular shape. Wrap in plastic wrap. Refrigerate for 20 minutes. Apple Filling: In a large bowl, toss sliced apples with lemon juice. Set aside. Assembly: Preheat oven to 425øF. On a heavily floured surface, roll out pastry to 16x12" rectangle. Arrange pastry flat on a large baking sheet. Overlap apple slices in 3 lengthwise rows atop pastry, leaving a 1" border of pastry on all sides. Fold edge of pastry up to, and slightly overlapping apples. Press together seams of pastry at corners to seal. Pinch together and cracks in pastry along edges to hold in juices. Sprinkle apples with 2 tb sugar. Bake at 425øF for 25-30 minutes until apples are tender and crust is browned. Remove from oven and dust with 1 tb sugar, then brush with warm glaze. Cool tart on baking sheet set on rack. Apricot Glaze: While tart is baking, in a small saucepan stir apricot jam and apricot brandy over medium heat until melted. Press through a sieve. Source: Victoria Magazine, January 1994 Typed by Katherine Smith Cyberealm BBS and home of Kook-Net, Watertown, NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Karen's Chicken Pot Pie Categories: Cyberealm, Poultry Yield: 6 servings MMMMM-----------------------PARSLEY PASTRY---------------------------- 2 c All-Purpose Flour 2 tb Fresh Parsley, finely Chopped 1/2 ts Salt 2/3 c Shortening 7 tb Ice Water MMMMM-----------------------STEWED CHICKEN---------------------------- 3 lb Frying Chicken, cut up 1/4 c Celery Leaves, chopped 3 tb Fresh Tarragon, chopped or 1 tb Dried Tarragon 1 Bay Leaf 1 ts Salt 1/4 ts Pepper, freshly ground MMMMM------------------------CREAM SAUCE----------------------------- 4 tb Unsalted Butter, or Chicken Fat skimmed from Broth 1 md Onion, chopped (1 cup) 1/3 c All-Purpose Flour 1/2 ts Salt 1/4 ts Pepper 1 c Heavy Cream or Milk MMMMM---------------------VEGETABLE FILLING-------------------------- 1 c Cooked Carrots, diced 1 c Cooked Peas 1 c Cooked Potatoes, diced 1 Egg Yolk, beaten with 1 tb Water Parsley Pastry: In a large bowl combine 2 cups flour, parsley and 1/2 ts salt. With pastry blender or 2 knives, cut in shortening until mixture resembles peas. Add ice water, a tablespoon at a time, tossing with a fork until all is moistened. Gather dough into a ball. Form dough into a disc shape. Wrap in waxed paper and refrigerate at least 30 minutes. Stewed Chicken: In a 4 quart saucepan combine chicken, celery leaves, tarragon, bay leaf, 1 ts salt and 1/4 ts pepper. Add cold water to cover. Bring to a boil over high heat. Reduce heat. Cover and simmer for 45 minutes to one hour until chicken is very tender. Remove chicken with tongs and cool. Strain broth and refrigerate. When chicken is cool enough to handle, discard skin and remove meat from bones. Cut meat in pieces. Wrap and refrigerate. Cream Sauce: Skim fat from top of cold broth. Measure 1/4 cup into medium saucepan, or melt butter. Add onion and saute until transparent, 3-5 minutes. Stir in 1/3 cup flour, 1/2 ts salt and 1/4 ts pepper. Mix well. Typed for you by Katherine Smith, Cyberealm BBS and home of Kook-Net Watertown NY 315-786-1120 Source: Victoria Magazine MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Duckling with Star Fruit Sauce Categories: Poultry, Cyberealm Yield: 4 servings MMMMM-----------------------ROAST DUCKLING---------------------------- 2 4 lb Domestic Ducklings, Thawed if frozen 1 ts Dried Thyme Leaves 1 ts Fresh Parsley, chopped 2 Bay Leaves 1 sm Onion, chopped 1 Carrot, thinly sliced 1 sm Stalk Celery, chopped Salt and Pepper MMMMM----------------------STAR FRUIT SAUCE--------------------------- 1 c Dry White Wine 1 c Medium Dry Sherry or Port 1/4 c Rice Vinegar 1 ts Tomato Paste 7 oz Star Fruit, pared, pureed, And sieved (1/3 cup) Star Fruit for garnish Roast Duckling: Preheat oven to 375øF. Remove giblets and fat from body cavity of ducklings and reserve for another time. Rinse ducklings inside and out with cold water. Pat dry with paper towels. Stuff ducklings with thyme, parsley, bay leaves, onion, carrot, celery and salt and pepper to taste. Tie legs together with string. Pierce skin all over with tip od small knife. Arrrange ducklings on rack in large shallow roasting pan. Roast at 375øF for 1 1/2 to 2 hours until thermometer inserted between leg and thigh registers 180øF. Spoon off fat from roasting pan several times during baking. Remove ducklings and rack from pan, reserving drippings in pan. Keep ducklings warm. Source; Victoria Magazine, Jan. 1994 Typed for you by Katherine Smith Cyberealm BBS and home of Kook-Net, Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Roasted Pecan Chicken Categories: Poultry, Cyberealm Yield: 4 servings MMMMM-----------------------CHEESE SPREAD---------------------------- 3/4 c Pecans, chopped 2 oz Creamy Goat Cheese 1 sm Clove Garlic, chopped 2 tb Olive Oil 1 1/2 ts Lemon Juice Pepper MMMMM-----------------------ROAST CHICKEN---------------------------- 3 1/2 lb Whole Broiler/Fryer Chicken 1 md Onion, sliced 1 Lemon, sliced 2/3 c Dry White Wine 2/3 c Chicken Broth MMMMM---------------------------GRAVY-------------------------------- 2/3 c Chicken Broth 1 tb Cornstarch 1 tb Cold Water Cheese Spread: In a food processor combine pecans, goat cheese, garlic, olive oil, lemon juice and pepper to taste. Process utnil mixture forms a paste. Roast Chicken: Preheat oven to 400øF. Carefully loosen skin on chicen breast by gently working fingers under the skin starting from both the neck and body cavity ends. Be careful not to pierce or tear the skin. Spread cheese mixture in an even layer in chicken breast underneath the skin. Pull skin back ove cheese layer and secure with wooden picks. Tie chicken legs together. Arrange chicken in a 13x9x2" baking pan on a bed of onion and lemon slices. Add wine and 2/3 cup broth. Roast, uncovered, at 400øF for 1 1/4 to 1 1/2 hours until thermometer inserted between leg and thigh registers 180øF. Baste occasionally with pan juices during baking. If necessary, tent with foil toward end of cooking to prevent overbrowning. Remove chicken from pan and keep warm. Strain pan juices, discarding lemon and onion slices. Skim fat from pan juices. Source: Victoria Magazine Jan. 1994 Typed for you by Katherine Smith Cyberealm BBS and home of Kook-Net, Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Marinated Chicken with Prunes Categories: Poultry, Cyberealm Yield: 4 servings MMMMM---------------------MARINATED CHICKEN-------------------------- 3 1/2 lb Broiling Chicken, quartered 1 1/3 c Pitter Dried Prunes 4 Cloves Garlic, sliced 2 tb Bred Wine Vinegar 1/2 c Vegetable Oil 2 tb Capers, drained 2 ts Dried Mixed Herbs Salt and Pepper MMMMM--------------------OVEN-BRAISED CHICKEN------------------------- 1 1/4 c Dry White Wine 1 tb Turbinado Sugar MMMMM-------------------------HERB SAUCE------------------------------ 2/3 c Chicken broth 1 tb Cornstarch 1 tb Cold Water 1 ts Lemon Juice Italian Parsley Marinated Chicken: Arrange chicken, prunes, and sliced garlic in a large plastic bag set in a deep bowl. Set aside. In a medium bowl, whisk together wine vinegar, oil, cpaers, mixed herbs, and salt and pepper to taste. Pour over chicken. Seal bag, forcing as much marinade up around chicken as possible. Refrigerate overnight, turning bag occasionally. Oven Braised Chicken: Preheat oven to 350øF. Remove chicken from marinade, reserving marinade mixture. Par chicken dry with paper towels. Skim a little oil from marinade. Heat oil over medium heat in an ovenproof pot large enough to hold chicken in a single layer. Brown chicken starting skin side down in hot oil for 20 minutes, turning once. Pour reserved marinade with prunes and wine over chicken. Sprinkle with sugar. Bring to a boil. Cover and bake at 350øF for 45 minutes. Baste with pan juices. Bake, uncoveredm for 20 minutes until juices run clear when chicken is pierced with a fork. Remove chicken and prunes with slotted spoons, reserving pan juices. Keep chicken and prunes warm. Herb Sauce: Skim fat from pan juices. Measure 1 cup pan juices. Return to pot. Add broth. In a small bowl, mix cornstarch and cold water to a smooth paste. Stir into pot. Bring to a boil, stirring constantly. Cook and stir 1-2 minutes. Stir in lemon juice and slt and pepper to taste. Spoon sauce over chicken. Garnish with parsley. Source: Victoria Magazine, January 1994 Typed by Katherine Smith Cyberealm BBS and home of Kook-Net, Watertown, NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Lemon-Ginger Cornish Hens Categories: Poultry, Cyberealm Yield: 3 servings MMMMM-------------------MARINATED CORNISH HENS------------------------ 6 Lemons 2 Inches Fresh Gingerroot, Chopped 1/2 c Honey 1/3 c Cooking Oil 1 Stalk Lemongrass, split Lengthwise Salt and Pepper 3 24 oz Cornish Hens, thawed MMMMM-----------------------GLAZED ONIONS---------------------------- 1/3 c Packed Brown Sugar 2 lb Onions, sliced Lemon Slices Marinated Cornish Hens: Grate zest from 3 lemons and juice all 6 lemons. In a medium bowl whisk together grated lemon zest, lemon juice, ginger, honey and oil. Add lemongrass. Season to taste with salt and pepper. Split Cornish Hens in half lengthwise. Arrange in a single layer in a large plastic bag set in a shallow roasting pan. Pour marinade over hens. Tie bag tightly closed, pressing as much marinade as possible up around hens. Refrigerate 12 hours or overnight, turning bag once. Roasted Cornish Hens: Preheat oven to 375øF. Drain hens, reserving marinade. Discard lemongrass from marinade. Arrange hens skin side up in same baking pan. Pour half the marinade over hens. Bake at 375øF for 35 minutes. Baste hens with pan juices. Continue baking 25 minutes until juices run clear when thighs are pierced with a fork. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: English Muffins Categories: Breads, Breakfast, Cyberealm Yield: 10 muffins MMMMM---------------------------SPONGE-------------------------------- 1/4 c Warm Water (110øF) 1 pn Sugar 1 pk Active Dry Yeast 1 1/2 c Warm Milk (110øF) 2 tb Unsalted Butter, cut in Small pieces and softened 1 tb Honey 2 1/2 c All-Purpose Flour MMMMM---------------------------DOUGH-------------------------------- 1 1/4 ts Salt 2 1/4 c All-Purpose Flour Cornmeal Sponge: Butter a 4 quart mixing bowl. In a small bowl, combine warm water and pinch sugar. Sprinkle yeast over water mixture. Let stand until yeast dissolves and bubbles. While yeast is dissolving, in buttered bowl combine warm milk, butter and honey. Stir until butter is almost melted. Stir in 2 1/2 cups flour and dissolved yeast. Beat on high speed for 3 minutes. Cover and let rise in warm place until doubled, about 30 minutes. Dough: Butter a 4 quart bowl. Stir salt into bread mixture. Stir in enough of remaining flour with a wooden spoon until dough forms a ball. Turn dough out onto a well-floured surface. Knead until smooth and elastic, about 8-10 minutes, adding enough of remaining flour to keep dough from sticking. Place dough in buttered bowl, turning once to butter surface. Cover and let rise in a warm place until double, about 45 minutes. Punch dough down. Divide dough in half. Sprinkle board generously with cornmeal. Turn dough out on board. Sprinkle cornmeal over top of dough. Gently roll half the dough at a time 1/2" thick. Cut with a floured biscuit cutter into 3" rounds. Repeat with remaining half of dough. Knead, reroll, and cut dough scraps once, if desired. Arrang dough rounds on ungreased baking sheets 2" apart. Cover and let rise in a warm place until double, about 30 minutes. Heat a lightly oiled, nonstick griddle or skillet over medium-high heat. Lift some of the dough rounds with a spatula onto griddle. Cook for 2 minutes on each side. Reduce heat to medium. Cook, turning every few minutes, 13-18 minutes until done in crnter. Cool on racks. Repeat cooking remaining muffins. Split muffins in half crosswise with the tines of a fork. Source: Victoria Magazine, January 1994 Typed by Katherine Smith Cyberealm BBS and home of Kook-Net, Watertown, NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Chicken and Apple Casserole Categories: Poultry, Casseroles, Cyberealm Yield: 4 servings 2 tb Olive Oil 3 1/2 lb Broiling Chicken, quartered 3 lb Mixed Root Vegetables, Peeled and cut up 2 md Onions, peeled and cut in Wedges 2 sm Cooking Apples, peeeled, Cored, and thickly sliced 2/3 c Dried Green Lentils 1 c Apple Juice 1 1/4 c Chicken Broth Preheat oven to 375øF. Select at least a 6 quart ovenproof pot large enough in diameter to hold chicken in a single layer. Heat oil in pot over medium heat. Brown chicken in hot oil for 20 minutes, turning to brown both sides. Drain on paper towels. Add root vegetables and onion to hot oil in same pot. Saute for 4-5 minutes until vegetables begin to brown. Add apples, lentils, apple juice, and chicken broth. Mix well to cover lentils with liquid. Bring to a boil. Season to taste with salt and pepper. Add chicken, skin side up. Cover and bake at 375øF for 1 hour until juices run clear when chicken is pierces with a fork and lentils are tender. Note: To thicken pan juices, puree a few of the cooked vegetables with some of the pan juices in a blender. Stir back into remaining pan juices. Source: Victoria Magazine, January 1994 Typed by Katherine Smith Cyberealm BBS and home of Kook-Net, Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: SPICED POT ROAST Categories: Meats, Cyberealm Yield: 6 servings 1/2 ts Crushed red pepper 4 Cl Garlic, crushed 1/2 ts Cumin 4 ts French mustard 3/4 ts Tumeric 1 1/4 tsp ginger 1 ts Rosemary 1 ts Lemon pulp 1 1/2 tbs sugar 1 ts Salt 3 tb Poppy seeds 1/2 c Vinegar 1/3 c Tomato puree 3 Bay leaves 2 Cloves 2 Onions, chopped This is the ROAST WITH SOUL!!!! Place the crushed red pepper, garlic, cumin, mustard, tumeric, ginger, rosemary, lemon pulp, sugar, salt, poppy seeds and vinegar in a blender. Then, blend for about 30 seconds. Put 2 pound beef roast in large bowl and pour blended herbs and spices over meat; let marinate for 6 hours. Heat oil in skillet; add cloves and bay leaves and fry themn for 4 minutes; add onions and fry until they are soft. Turn off heat and let oil become lukewarm. Add meat and simmer for about an hour. Then, pour on tomato puree and increase heat; cook until meat is tender. This is a great recipe to mix together and pour over a roast in a crock pot; let cook for about 8 hours on LOW. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: DELI MUSTARD Categories: Dressings, Cyberealm Yield: 8 servings 5 tb Dry mustard 1/4 c Mustard seeds 1/2 c Water 1 c Cider vinegar 1 lg Clove garlic, crushed 2 tb Dark brown sugar 1 ts Salt 1/4 ts Each: ground ginger, Allspice and cinnamon 2 ts Honey (optional) In heavy, non-aluminum saucepan, whisk together the dry mustard, mustard seeds and water; set aside. In second similar saucepan, combine vinegar, garlic, brown sugar, salt, ginger, allspice and cinnamon. Bring to boil, reduce heat and simmer gently for 5 minutes. Whisk spiced vinegar into mustard mixture. Bring vinegar and mustard mixture to simmer, and simmer, very gently, for 10 minutes. With rubber spatula, scrape into bowl and let stand for 2 hours. Scrape mustard into food processor; process to grainy puree. Add honey to taste and blend in processor. Scrape mustard into sterile jar; cover and allow to mellow overnight at room temperature. Store in refrigerator. Makes 1 cup. From Loren Martin, Cyberealm BBS and home of Kook-Net, Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Fennel Au Gratin with Citrus Crust Categories: Cyberealm, Vegetables, Ethnic Yield: 4 servings 2 1/2 lb Tomatoes,ripe 2 Cloves Garlic 1 Branch Thyme 1 Branch Rosemary 1 Bayleaf 1/2 c Vegetable broth Salt, Pepper 2 1/16 lb Fennel (ca.4 ) 2 oz Bread Crumbs 2 tb Parmesan cheese,grated 1/2 Peel of Orange 1/2 Peel of Lemon 5 Leaves Lemonmelisse 5 tb Oliveoil 1. Dip the tomatoes shortly in boiling water and than peel and cut into quarters. 2. Peel garlic and cut into cubes and saute in 4 tablespoons oil; add tomatoes and the herbs; fill up with the broth and season with salt and pepper.Cover and simmer 15 minutes. 3. In the meantime bring a lot of saltwater to a boil, clean the fennels take off the green part and chop it finely. Cut the fennels lenghtwise in 1 cm thick slices and cook in the saltwater 5 minutes; remove with spoon and put into the tomato mix and cook all 15-20 minutes more. 4. Heat oven to 220 degrees Celsius. 5. Arrange the fennel slices in a gratin form, fish scale-like and pour over the tomatoesauce. 6. Mix the breadcrumbs with cheese, orange and lemon peel. 7. Mix fennel green with the lemon melisse and sprinkle that and the crumbs evenly over the vegetables. 8. Pour reminding oil overall and bake 10 -15 minutes until golden brown. Out of Die Actuelle magazine Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Colourful Salad plate Categories: Cyberealm, Salads, Ethnic Yield: 4 servings 1 sm Iceberg Lettuce 8 oz Coctail Tomatoes 1 bn Green Onions 8 oz Green peas with pods 2 Peppers, yellow 1 cn Artichoke Hearts 9 oz Apricots, canned 3 1/2 oz Walnutmeat 8 oz Edam Cheese,cut in sticks Dressing: 1 c Sour Cream 1 tb Tomato Paste 1 tb Sherry Salt, pepper 1. Wash the lettuce, cut into quarters and then into strips. 2. Clean green onions under cold water and cut into rings. 3. Clean the pods and blanch them, shortly, in boiling water. 4. Clean peppers and cut into strips. 5. Drain the artichokes and apricots. 6. Put the lettuce, walnuts, artichokes, apricots, onions and the pods in a bowl and arrange the cheese sticks on top. 7. For the dressing mix sour cream, paste and sherry good, season with salt and pepper and pour over salad. Out of Feizeit Revue magazine Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Black Bean Dip #1 Categories: Appetizers, Dips, Kooknet, Cyberealm Yield: 2 cups 1 c Cooked Black Beans 1/4 c Minced Carrot 1/4 c Minced Celery 1 ts Garlic Salt 1 ts Oregano 1 ts Cumin 1/2 ts Coriander 1/4 ts Salt 1/4 c Sour Cream 1 tb Chopped Fresh Cilantro Cilantro for Garnish In a large bowl, coarsley mash half the beans with a fork. Add remaining whole beans and all the other ingredients, mixing well. Cover,and chill 20 minutes. Garnish with fresh cilantro. Source: Seventeen Magazine, March 1994 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Apricot-Carrot Muffins Categories: Muffins, Fruits, Kooknet, Cyberealm Yield: 12 muffins 1 c All-Purpose Flour 1/2 c Whole Wheat Flour 1 tb Baking Powder 1/4 ts Salt 1/2 c Sugar 2 Eggs 3/4 c Milk 3 tb Avocado Oil 1 c Carrots, coarsley grated 3/4 c Dried Apricots, chopped or 3/4 c Whole Raisins 1/2 c Walnuts, coarsley chopped In a large bowl mix flour, baking powder and salt. In another bowl whisk sugar and eggs. Whisk in milk and oil. Mix in carrots, apricots, and nuts. Add to flour mixture. Mix until just blended. Spoon into 12 2 3/4" muffin tin cups greased with additional avocado oil. Bake in a 375o oven for about 20 minutes, until just springy to the touch. Serve warm. Source: Calavo MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Chinese-Style Broiled Chicken Breasts Categories: Poultry, Main dish, Ethnic, Kooknet, Cyberealm Yield: 4 servings 2 lb Chicken Breasts, boned with Wings attached Salt and pepper 2 tb Soy Sauce 2 tb Maple Syrup 1 tb Sesame or Olive Oil 1 ts Red Wine Vinegar 1 ts Garlic, finely minced 1/4 ts Red Pepper Flakes Sprinkle the breasts with salt an pepper. Combine the soy sauce, maple syrup, oil, vinegar, garlic and pepper flakes in a dish large enough to hold the breasts in 1 layer. Blend well. Add the chicken breast halves and coat them with the marinade. Arrange them skin side up in the dish and cover them with plastic wrap. Let stand 15 minutes, or until ready to cook. Meanwhile, preheat broiler or a charcoal grill. Arrange the breasts skin side down in 1 layer in a baking dish. Place the chicken under the broiler about 6: from the heat. Leave the door partly open. Cook about 5 minutes and turn the pieces. Cook skin side up for about 2 minutes. Shift the pan to the lower rack so that the pieces are about 12" from the heat. Continue broiling skin side up with the broiler door partly open about 5 minutes longer. Turn the pieces skin side down and broil 5 minutes longer on the bottom rack. Turn the pieces skin side up and pour the remaining marinade over all. Place the chicken about 6" from the heat and broil about 2 minutes. (If you barbecue, cook the chicken on the hot grill, covered. The cooking time is the same.) Source: Cuisine Rapide, by Pierre Franey and Bryan Miller. Typed by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: FROZEN PINK LEMONADE SUNDAE PIE Categories: Cyberealm, Desserts, Pies, Kooknet Yield: 1 pie MMMMM----------------------FROM LOIS FLACK--------------------------- MMMMM-----------------CYBEREALM BBS(315)786-1120---------------------- 1 9-inch pie shell or graham -cracker crust 1 pk 3-oz cream cheese, softened 1 cn Sweetened condensed milk- -(NOT evaporate milk) 1/2 c Bottled lemon juice 6 To 8 drops red food coloring 2 c 1 pint Whipping cream, -whipped In a large bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in bottled lemon juice and food coloring. Fold in whipped cream. Pour into prepared pie shell. Freeze or chill 6 hours or until firm. Let stand 10 minutes before serving. Garnish as desired. - Freeze leftovers. - Makes one 9-inch pie. Source: "Family" magazine. Typed for you by: Lois Flack, CYBEREALM BBS, Watertown, NY. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Zupa Kartoflana - Polish Potato Soup Categories: Cyberealm, Ethnic, Soups/stews Yield: 1 pot 3 md Potatoes, sliced 2 Stalks celery 1 lg Onion, sliced thin 2 Carrots 1 Sprig parsley 2 qt Water 3 tb Butter 1 tb Flour 1 c Top milk Salt to taste Cover vegetables with water, add seasoning and cook until well done. Force through sieve. Heat butter until light brown, stir in flour, and let mixture cook until it bubbles and is well blended. Gradually add hot milk to the flour mixture and let simmer just below the boiling point until mixture is smooth and thick. Add to strained vegetables and let simmer until smooth and thickened. Sprinkle with chopped parsley and serve with egg barley. Source: Treasured Polish Recipes for Americans Typed for you by Linda Fields, Cyberealm BBS and home of Kook-Net Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Kiszka - Polish Kiska Categories: Cyberealm, Ethnic, Side dishes Yield: 4 lbs kiska 3 lb Pork steak 2 lb Coarse buckwheat grits 1/2 ts Rubbed marjoram Salt and pepper Chop meat into coarse bits. Cover with water and boil until tender. Add salt, pepper and marjoram. Wash the buckwheat grits, cover with the liquid from the cooked meat, and steam in a double boiler for 1/2 hour. Combine the two mixtures. If you have sausage casings, stuff the mixture into the casings. It will keep very well in a mold in the refrigerator. Heat before serving. Source: Treasured Polish recipes for Americans Typed for you by Linda Fields, Cyberealm BBS and home of Kook-Net Watertown, NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Kielbasa- Polish Sausage Categories: Cyberealm, Ethnic, Meats Yield: 2 pounds 1 1/2 lb Pork loin or butt 1/2 lb Veal Salt and pepper 1 Bud of garlic 1 ts Whole mustard seed 3 tb Water Remove meat from bones, cut into small pieces and run through a coarse knife of a food grinder. Add 3 tablespoons of water, pound the garlic, and add the seasoning. Mix very thoroughly and stuff the casings. The sausage is then ready for smoking. If you don't have those facilities, you can boil it for 30 minutes in rapidly boiling water, or you can place the sausage in a baking dish, cover with cold water, and bake in a 350F oven until the water is absorbed. Source: Treasured Polish Recipes for Americans Typed for you by Linda Fields Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Kapusta z Wieprzowina - Polish Sauerkraut with Pork Categories: Cyberealm, Ethnic, Meats, Main dish Yield: 6 servings 4 Pigs feet 3 lb Neck bones or ... ..3 lbs spare ribs 1 lg Onion 1 Bud garlic 4 Whole allspice 1 Bay leaf 4 Whole peppers 1/2 ts Celery seed 1 qt Sauerkraut 1/2 ts Caraway seed 1/2 Minced apple 3 tb Barley Salt and pepper Split and chop the meat. Brown in lard and add the onion quarters, garlic, allspice, bay leaf, whole peppers, and celery seed. Season to taste. Cover meat with boiling water and cook until meat is half done. Remove a cup of the liquid for gravy. Add sauerkraut, caraway seeds, apple and barley and cook until meat is tender. Serve raw potato dumplings and gravy. Source: Treasured Polish Recipes for Americans Typed for you by Linda Fields, Cyberealm BBS and home of Kook-Net Watertown, NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Bigos Categories: Cyberealm, Ethnic, Side dishes Yield: 8 servings 1/2 lb Each of pork, veal, lamb & .beef 1/2 lb Venison (optional) 1 lg Onion, chopped 1/2 lb Mushrooms, cooked 1/4 lb Bacon 1/2 lb Polish sausage cut in small .pieces 1 qt Sauerkraut Water or vegetable stock Salt and pepper to taste Wash sauerkraut and cook until tender. Cut bacon and fry. Add onion and meat and fry until meat is slightly brown. Add water or vegetable stock and cook until meat is tender. Add Polish sausage and sauerkraut and boil until the flavors blend. Season to taste. ====================================================================== = "A little history: Every ancient Polish manor has its own cookery book, the growth of centuries, carefully bound, exquisitely-penned recipes, yellow with age. Amoung those recipes we should not fail to find one for Bigos, a most delectable dish served at every hunting party. In Pan Tadeusz, Mickiewicz said, "There has been a bearhunt. The bear is killed, a great fire is made and while the Bigos is warming in a mighty pot, the hungry hunters drink crystal clear, goldenflecked wodka from Gdansk." Source: Treasured Polish Recipes for Americans Typed for you by Linda Fields, Cyberealm BBS and home of Kook-Net Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Kapusta z Jablkamy -- Polish Cabbages with Apples Categories: Cyberealm, Vegetables, Side dishes, Ethnic Yield: 6 servings 1 md Head of cabbage 1 tb Salt 3 Or 4 green apples 2 Tomatoes (optional) 1 ts Sugar 1 tb Butter or.. 3 sl Crisp bacon 2 Sliced onions Shred cabbage. Cover cabbage and onion with boiling water. Let stand 10 minutes. Place butter or broken bacon slices in the bottom of a kettle. Add drained cabbage with onion, apples and tomatoes. Remove seeds from tomatoes first. Seed will give a bitter taste to the cabbage. Add sugar and simmer until tender, about 20 minutes. Salt while cooking. Source: Treasured Polish Recipes for Americans Typed for you by Linda Fields, Cyberealm BBS and home of Kook-Net Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Salata Laktuka - Polish Wilted Leaf Lettuce Salad Categories: Cyberealm, Ethnic, Salads, Vegetables Yield: 4 servings Leaf lettuce 4 sl Bacon, diced 1/4 c Water Salt and pepper 1/4 c Vinegar 1 ts Shallots or onions, chopped 3 tb Sugar Wash lettuce thoroughly, dry and cut coarsely. Add shallots or onions, sugar, salt and pepper. Fry bacon until golden brown. Dice it and add to the lettuce. Into 2 Tb hot bacon fat, add the vinegar and water and bring to a boil. Pour over lettuce, mix and serve. Source; Treasured Polish Recipes for Americans Typed for you by Linda Fields, Cyberealm BBS and home of Kook-Net Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Chickenlegs with Mango Chutney & Carott-Rice Categories: Cyberealm, Main dish, Ethnic Yield: 2 servings 18 oz Chickenlegs,allready cooked Chutney: 1 Mango, fresh or 1/3 oz Mango ,canned 1 Onion 1 Piece of fresh Ingwer 1 tb Oil 2 oz Raisins 1 tb Sugar 3 tb Vinegar 1 tb Catsup Pepper 1/2 ts Coriander 1/2 ts Kurcuma Rice: 5 oz Rice 3 tb Coconut, shredded 3 1/2 oz Carotts 1/3 oz Butter 2 tb Sugar 1. Bake the precooked chickenlegs in 200 C oven untill they are brown. 2. Peel the mango, remove stone and cut into small cubes. 3. Peel and chop onion finely. 4. Peel and chop ingwer finely. 5. Heat the oil and saute the onion; add the mango and ingwer.Saute a minute more.Add the rest and let it simmer 30 minutes. Let it cool and season as hot as you like. 6. Simmer the rice in saltwater until done; keep warm 7. Put the coconut into a dry skillet and brown it. 8. Peel the carotts and cut into fine strips or grate them. 9. Heat the butter in skilett and fry the carotts shortly; add sugar and heat until sugar has become caramel. Stir all the time. 10.Add carotts and the coconut to the rice, mix and serve with the cold chicken and the cold mango. Good for hot summerdays. Out of "Freizeit revue" magazine. Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Hot & Spicy Chicken Nuggets Categories: Cyberealm, Snacks, Poultry Yield: 3 dozen 8 oz PHILADELPHIA Brand soft Cream Cheese 1/2 c Salsa 2 tb Milk 1/2 ts Cumin [ground] 1/2 ts Onion powder 1/2 ts Garlic powder 3/8 ts Cayenne pepper 2 pk [10.5 oz] frozen chicken Nuggets 1) Stir together all of the ingredients except the chicken nuggets in a small bowl, until well blended... then chill... 2) Prepare the chicken nuggets according to the package directions... 3) Serve with the dip... This creamy salsa dip is a natural accompaniment for popular chicken nuggets... From the Philadelphia Brand Cream Cheese Finest Recipe Collection and Fred Goslin on Cyberealm Bbs... Home of KookNet at (315) 786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Pizza Rolls Categories: Cyberealm, Snacks Yield: 12 servings 1 lb Frozen italian bread dough [thawed] 8 oz PHILADELPHIA Brand soft Cream Cheese with herb & garlic 1 1/2 c KRAFT shredded low moisture .part-skimmed Mozzarella Cheese 3/4 c Pepperoni [chopped] 1/3 c Green pepper [finley chopped 1 tb Olive oil 1/2 ts Italian seasoning 1) Roll the dough to 15"x20" rectangleon a floured surface... Spread the cream cheese over the dough to within 1" of the edges... 2) Sprinkle the mozzarella cheese, pepperoni, and the peppers over the cream cheese and roll the dough from the LONG sides, pressing the edges together to seal... Brush the top and sides with the olive oil and sprinkle with the italian seasoning... 3) Cover and let rise in a warm place for 1 hour... and preheat your oven to 350ø... 4) Bake 30 to 35 min or until golden brown... Slice and serve... From the Philadelphia Brand Cream Cheese Finest Recipe Collection and Fred Goslin on Cyberealm Bbs, home of KookNet at (315) 786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Carmel Pecan Sticky Buns Categories: Cyberealm, Breads Yield: 2 dozen 8 oz PHILADELPHIA Brand Cream Cheese [cubed] 3/4 c Cold water 1 pk [16 oz] hot roll mix 1 Egg 1/3 c Granulated sugar 1 ts Cinnamon [ground] 1 c Pecan halves [may be coarsly Chopped if desired] 3/4 c Brown sugar 1/2 c Light corn syrup 1/4 c Butter [melted] MMMMM--------------------PREHEAT OVEN TO 350------------------------- 1) Stirr together 6 oz of cream cheese and the cold water in a small sauce pan cooking over low heat until the mixture is at 115ø to 120ø, stirring occasionally... 2) Stir together the roll mix and yeast packet in a large bowl, then add the cream cheese mixture and the egg mixing until the dough pulls away from the sides of the bowl... 3) Knead the dough on a slightly floured surface for 5 min... or until smooth and elastic... Cover and let rise in a warm place for 20 min... 4) While the dough is rising, beat the remaining cream cheese, sugar, & cinnamon in a small bowl with an elec. mixer until well blended... 5) Roll out the dough to 18"x12" rectangle and spread the cream cheese mixture over the dough to within 1" from the edges... Roll up from the long side, sealing the edges and cut into 24 3/4" slices 6) Stir together the remaining ingredients in a small bowl and spoon 2 teaspoons full into bottoms of greased cups of muffin pan... 7) Place dough, cut side up, in cups cover and let rise in warm place for 30 min... 8) Bake 20 to 25 min or until golden brown... Invert onto serving platter immediately... From the Philadelphia Brand Cream Cheese Finest Recipe Collection and Fred Goslin on Cyberealm Bbs, home of KookNet, in Watertown NY at (315) 786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Grilled Herb Schnitzel Categories: Cyberealm, Meats, Ethnic, Low-cal Yield: 4 servings 1 bn Herbs, mixed 1 sm Read Onion 2 sl White Bread 2 tb Lemonjuice 2 tb Wine Vinegar 4 tb Oliveoil 17 2/3 oz Chickenbreast Filets Salt, Pepper 1. Wash the herbs and chop the leaves finely.(parsley,basil,mint,for example ) 2. Chop the onion finely and mix with herbs, lemonjuice, vinegar and oil together. 3. Slice the filets into thin slices and ,between two sheets of waxpaper, pound flat lightly. 4. Salt and pepper to taste. 5. On a preheated grill, grill each side for 1 1/2 minutes. 6. Arrange on plate and pour the herbmix over all. 7. Serve with a good red wine. Out of "Die Actuelle"magazine Translated by Brigitte Sealing Cyberealm BBS 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Filled Mini Cucumbers Categories: Cyberealm, Main dish, Vegetables, Ethnic Yield: 4 servings 3 1/2 oz Corn,Fresh 1 ts Instant Broth 5 oz Bacon 2 Onions 8 Mini Cucumbers 6 oz Edamer Cheese 1 tb Parsley, chopped finely 1 Egg Salt, Pepper 2 tb Sweet Cream 1. Cook the fresh corn in the broth untill done,take of the cobs. 2. Cube the bacon and with the onion saute untill glassy, cool. 3. Wash mini cucumbers and cut off the ends, cut off a small lid and with a teaspoon scoop out the insides. Cube the lid and the insides small. 4. Drain the corn, save the broth, and mix together with the cheese, herbs,egg and seasons. 5. Fill the cucumbers and put into a ovenproof form;arrange what does not fit into cucumbers between them in the form. 6. Mix the broth with the cream and pour over cucumbers. 7. Cover and bake in 200C for 30 minutes. 8. Serve with parsley potatoes. Out of "Die Actuelle" mgazine Translated by Brigitte Sealing Cyberealm BBS 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Apple Spiced Iced Tea Categories: Cyberealm, Beverages Yield: 2 quarts MMMMM-----------------COOLERS FROM CHEF FREDDY'S---------------------- 2 md Sweettart apples 3/4 tb Cinnamon 1 1/2 tb Sugar 6 Teabags of orange peako tea Water Ice This recipe is written for the "Mr. Coffee" "Ice Tea Pot" and it works well. For those of you that don't have one, you may have to adapt this recipe for use with other machines... or your own proceedures for making iced tea... CF 1) Slice the apples into thin slices and remove the cores and seeds... place « of the slices in the steeping pot... 2) Mix the cinnamon and the sugar until it is uniform in color... then sprinkle it over the apple slices in the steeping pot... 3) Follow the directions to make Iced tea that came with the machine... add the teabags to the steeping pot on top of the apples... Add the remaining apple slices to the pitcher on top of the ice... assemble the machine and the pitcher and turn it on... 4) add the apple slices from the steeping pot to the pitcher when the tea is done along with more ice to fill the pitcher... stir vigorously and serve... From Fred Goslin on Cyberealm Bbs and KookNet in Watertown NY Phn. (315) 786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Roasted Eggplant Dip Categories: Dips, Appetizers, Vegetables, Vegan, Cyberealm Yield: 8 servings 1 1/2 lb Eggplant, halved lengthwise 2 Plum Tomatoes, halved 1 sm Onion, quartered 4 lg Cloves Garlic, unpeeled 1 Sprig Fresh Thyme, or 1 pn Dried Thyme Leaves, crumbled 2 tb Olive Oil Fresh Parsley, minced Toasted Pita Bread Triangles Preheat oven to 400øF. Place eggplant, skin side up, in a large roasting pan. Add tomatoes, onion, garlic and thyme. Drizzle oil evenly over wegetables. Bake until eggplant is very tender when pierced with a knife, about 50 minutes. Cool vegetables slightly. Peel eggplant and garlic. Transfer eggplant pulp, garlic, tomatoes, onion and any liquid in bottom of pan to the work bowl of a food processor. Add thyme leaves, discarding stem. Puree until smooth. Transfer to a bowl and season with salt and pepper. (Can be prepared 1 day ahead; refrigerate.) Garnish with parsley and serve dip at room temperature with pita bread triangles. Source: Unknown Typed by Katherine Smith Cyberealm BBS Watertown NY and home of Kook-Net 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Cheese Fondue from Katherine Smith Categories: Appetizers, Dips, Cyberealm Yield: 4 servings 1 Clove Garlic, halved 1 c Chicken Broth 1 ts Lemon Juice 2 c Gruyere Cheese, grated 2 c Cheddar Cheese, grated 2 ts Cornstarch 1 ds White Pepper 1 pn Nutmeg, grated 1/2 Loaf of Favorite Bread 2 Apples, sliced Rub inside of fondue pot with cut garlic clove. Place pot on stove, pour in chicken broth and lemon juice, and cook iver medium heat unol bubbly. Turn heat to low, and gradually stir in cheeses with a wooden spoon. Blend in cornstarch, and continue to cook, stirring constantly. In about 2-3 minutes, mixture ahould be thick and smooth (do not allow fondue to boil.) Season with salt and pepper and nutmeg. Place fondue pot on it's stand at the table, without the burner. Serve with bread cubes and apple slices. Source: Seventeen Magazine, February 1994 Typed by Katherine Smith Cyberealm BBS and home of Kook-Net Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: White Bean Dip Categories: Dips, Appetizers, Cyberealm Yield: 2 cups 1 lg Clove Garlic, peeled and Chopped 1 md Jalapeno Pepper, seeded and Coarsley chopped 30 oz Can White Kidney Beans, Drained, rinsed and drained 3/4 c Plain Low-Fat Yogurt 4 ts Lime Juice 1/4 ts Ground Cumin 1/4 ts Salt 1/8 ts Cayenne Pepper 1 md Tomato, seeded and finely Chopped 2 ts Parsley, finely chopped Put the garlic and jalapeno in a food processor and chop very finely. Add the beans and process to a paste; scrape down the sides of the processor bowl. Add the yogurt, lime juice, cumin, salt and cayenne pepper. Process until smooth. Transfer to a bowl and stir in most of the tomato and parsley, saving a little to garnish the top. The dip can be covered and refrigerated at this point. Heat in a double boiler or in a water bath on top of the stove. Serve dip warm, garnished with a little tomato and parsley. Serve with vegetables or tortilla chips. Source: San Francisco Examiner Typed by Katherine Smith Cyberealm BBS and home of Kook-Net Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Fruit Kebabs with Yogurt Dip Categories: Appetizers, Dips, Fruits, Cyberealm Yield: 4 servings 3/4 c Plain Yogurt 2 tb Confectioner's Sugar 1 tb Lemon Juice 1 tb Seedless Grapes 1 c Pineapple Cubes 3/4 c Strawberries 1 Orange, peeled and sectioned 1/2 c Fresh Blueberries To prepeare fruit dip, put yogurt, confectioner's sugar and lemon juice in a small mixing bowl. Blend ingredients with a mixing spoon until mixture is smooth. Chill until serving time. Pierce fruit onto wooden skewers, alternating types of fruit for a colourful mix. Spoon dip into a serving platter bowl and place at center of serving platter, then arrange skewers around bowl. Source: Medford Mail Tribune, 3 May 1994 Typed by Katherine Smith, Cyberealm BBS and home of Kook-Net Watertown, NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Emerald Dip and Shamrock Shrimp Categories: Appetizers, Dips, Cyberealm, Fish Yield: 8 servings MMMMM----------------------------DIP--------------------------------- 1 lb Spinach, stems removed, or 10 oz Package Spinach 2 Green Onions and Tops, Sliced 1/2 c Packed Parsley Sprigs 1/2 ts Dried Dill Weel 1/2 c Plain Nonfat Yogurt 1/2 c Nonfat Sour Cream 1/4 c Nonfat Mayonnaise Dressing 1 ts Anchovy Paste 1/8 ts Ground Nutmeg 1/8 ts Salt 1 pn Ground White Pepper 3 tb Fresh Lemon Juice MMMMM---------------------------SHRIMP-------------------------------- 1 c Parsley Sprigs 1 c Water 2 tb Fresh Lemon Juice 1 Clove Garlic, halved 1 ts Dried Tarragon Leaves 1/8 ts Cinnamon 1/8 ts Salt 1 lb Large Shrimp, in shells Vegetable Cooking Spray MMMMM--------------------------CRUDITES------------------------------- 2 c Broccoli Florets 4 oz Snow Peas 2 Green Peppers, cut into Rings or strips 1 md Zucchini, cut into spears or Sliced Dip: In a large pot, place spinach with water that clings from washing. Cook covered over mdium heat until completely wilted, about 5-7 minutes. Drain and rinse immediately under cold water. Place spinach in strainer and press to extract as much liquid as possible. In a food processor, place spinach with green onions, parsley and dill weed; process to puree. Add remaining dip ingredients except lemon juice; process until smooth. Stir in lemon juice to taste. Refrigerate until ready to serve. Shrimp: In a blender, process all ingredients except shrimp and cooking spray until smooth. Let mixture stand in blender contantainer 5 minutes, or until green part rises to top, leaving water below.Shell shrimp, leaving tails intact if desired. In a baking dish, arrange shrimp in a single layer; spray ightly with cooking spray, tossing to coat. Spoon parsley mixture evenly over shrimp, discarding water at bottom of container. Turn shrimp to coat with parsley mixture. Spray a large nonstick skillet with cooking spray; heat over medium-high heat. Add 1/4 of the shrimp and saute, turning over once, just until opaque in center, 1-2 minutes. (Be careful not to overcook.) Remove shrimp to plate. Wipe out skillet and repeat with remaining shrimp in three batches. Serve shrimp warm, room temperature or cold; refrigerate if not serving within one hour. Serve shrimp and dip with crudites arranged on a platter. Per Serving: Shrimp: Calories: 85, Protein: 13g, Fat: 1g, Cholesterol: 90mg, Fiber: 2g, Sodium: 133mg. Dip: Calories: 45, Protein: 3g, Carbohydrate: 8g, Fat: .5g, Cholesterol: 5mg, Fiber: 1g, Sodium: 207mg. Source: Medford Mail Tribune, March 1994 Typed by Katherine Smith Cyberealm BBS and home of Kook-Net, Watertown, NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Fishrolls with Peppers Categories: Cyberealm, Fish, Ethnic Yield: 4 servings 10 Pearlonions 6 oz Butter 5 tb Sherry 1 bn Parsley 2 tb Mustard, spicy 8 Fishfilets 4 sm Peppers, green, red,yellow 2 sl White Bread 1 Clove Garlic 1. Saute the cubed onions in 1 tablespoon butter for 1 minute; add the sherry and season with salt and pepper to taste, and let it simmer for another 5 minutes. 2. Knead the rest of the butter with the finely chopped parsley and the mustard together. 3. Half the fishfilets lenghtwise and spread the mustard-butter-herb mix over them. Roll them up in little rolls. 4. Wash the peppers and cut in halfs and clean out the insides. 5. Put the onioncubes evenly in each pepperhalf and carefully set two fishrolls in each pepper. 6. Cut aluminum foil into sqares, big enough for the pepperhalfs, put a pepper on each and fold over and twist to close tightly. 7. Put on a hot grill for 20 minutes. 8. Toast the bread golden brown and rub it with the peeled garlic. Cut bread into little squares and put over the ready grilled peppers and serve. Out of "Die Actuelle" magazine Translated by Brigitte Sealing. Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Grilled Turkeyspears with 3 sauces Categories: Cyberealm, Low-cal, Meats Yield: 4 servings 18 oz Turkeybreast Filets 3 Limes 3 1/2 oz Mild Pepperoni,sliced 2 Corn Cobs 2 tb Oil 1/2 tb Chilipowder Sauce 1: ---------- 1 3/4 oz Sweet Cream, 1 Banana, soft, mashed Curry, salt, pepper Sauce 2: --------- 3 1/2 oz Blue Cheese, crumbled 3 1/2 oz Yogurt Pepper Sauce 3: --------- 3 1/2 oz Sweet Cream 1 3/4 oz Cranberries, jellied,mashed Horseradish to taste Mix the juice from one lime with the oil and the chilipowder together. Cut the turkeyfilets into cubes. Slice the limes into thin slices. Cut each corncob in half. Take all and put on long scewers and spread with the oilmix and grill for about 10-15 minutes. For the sauces mix all the ingridients together and put in bowls and serve with turkey. Out of "die Actuelle" magazine. Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Grilled Turkeylegs Categories: Cyberealm, Ethnic, Meats Yield: 6 servings 4 Turkeylegs 18 oz Peaches 4 tb Peanutbutter,soft 2 tb Coconut, grated 1 Clove Garlic 1 tb Honey 1 Ingwer, walnut size Chilipowder Puree the peaches in blender. Smash the garlic; add to it. Chop the ingwer very fine; add to it and the honey and coconut. Mix all together and marinade the turkey legs in it, let stand in the fridge for, at least, 5 hours. Grill for 60 minutes and spread with the marinade often and turn often. Out of "Die Actuelle" magazine Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120 MMMMM