MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Pink Pickled Shallots (KN4) Categories: Relishes, Kooknet, Side dishes Yield: 2 half pints 3/4 lb Firm, Fresh Shallots 3/4 c Red Wine Vinegar 1/4 c Granulated Sugar 1/2 c Water 2 ts Whole Peppercorns, Pink 1 ts Mustard Seed 1 Bay Leaf; bruised 4 Fresh Thyme Sprigs; bruised Peel and cut the shallots lengthwise or crosswise into thin slices. Set aside. In a small, non-aluminum saucepan, combine the vinegar, sugar, water, peppercorns, mustard seed, bay leaf and thyme. Bring to a boil over high heat. Reduce the heat to medium and simmer for 2-3 minutes. Remove from heat and cool. Using a slotted spoon, pack the shallots into clean, dry jars with lids. Ladle in the vinegar mixture, dividing the spices and herbs as evenly among the jars as possible. Attach lids. Store the shallots in the refrigerator at least a week before using. Will keep for several months. Source: Medford Mail Tribune Posted by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Epicurean Olives Categories: Appetizers, Kooknet Yield: 2 cups 2 c Whole Green or Black Olives 1 Bay Leaf 2 sm Dried Chile Peppers 2 tb Capers; drained 12 Fresh Rosemary Leaves; or 1 ts Dried Rosemary; crumbled 2 Cloves Garlic; peeled 2 tb Celery Leaves; chopped 1 c Olive Oil Press each olive between fingers so marinade will penetrate. Place olives in at least a quart-sized jar with top and layer all ingredients except oil as you go. Pour in enough oil to cover, cover with lid and shake well. Refrigerate 3-4 days, shaking jar several times. Remove garlic if olives are to be saved for several weeks. If desired, more olives and garlic can be added to mixture. Source: Medford Mail Tribune, 20 September 1994 Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Potstickers with Soy, Vinegar and Chile Dipping Sauce Categories: Appetizers, Ethnic, Kooknet Yield: 6 servings MMMMM--------------------------WRAPPERS------------------------------- 2 c All-Purpose Flour; plus more -for kneading 1 c Boiling Water MMMMM--------------------------FILLING------------------------------- 2 1/2 c Napa Cabbage Leaves; cut -into 1" chunks 1/4 Inch Ginger; peeled 2 Green Onions; trimmed and -cut into 1" lengths 2 tb Cilantro Leaves 1/2 ts Salt 1/4 ts White Pepper 1/4 ts Sugar 1 tb Light Soy Sauce 1 tb Rice Wine 1 tb Sesame Oil 2 ts Cornstarch 1/2 lb Pork Butt; trimmed of fat, -cut into 1 1/2" cubes MMMMM---------------------------TO FRY-------------------------------- 2 tb Peanut Oil 1/2 c Chicken Stock; mixed with 1 1/2 c Water MMMMM------------------SOY VINEGAR CHILE SAUCE----------------------- 4 tb White Vinegar 2 tb Light Soy Sauce 3 dr Chile Oil 1 ts Cilantro; minced Put flour into a food processor fitted with a metal blade. As soon as water comes to a boil, with the machine running, pour down the feed tube in a steady stream. Process until dough forms a rough ball and pulls away from sides, about 30 seconds. Turn out onto a work surface. Flour lightly and knead until dough no longer feels sticky and has a firm, smooth consistency, about 2 minutes. Cover and let rest while preparing filling. Put half the cabbage leaves in a food processor. Pulse 4-5 times to a coarse mince. Remove. Process remaining cabbage in same manner. Wrap cabbage in a towel and squeeze out as much liquid as possible. You should have about 1 1/4 cups. Set aside. With processor running, drop ginger, green onions and cilantro down feed tube; process until finely minced, about 15 seconds. Add salt, white pepper, sugar, soy sauce, wine, sesame oil and cornstarch; pulse to mix. Add pork; process until finely ground, about 20 seconds. Return cabbage to processor; pulse to mix. Do not puree. Remove to a bowl, cover and refrigerate. Dust dough with flour. Knead 2-3 minute,s or until smooth. Roll out to an 1/8" thick sheet. Cut out 4" rounds; keep covered. Put 1 tb filling in center of a round. Bring sides of round up over filling and pinch edge of top of arc to seal. On curved rim of near side, make 3 small pleats to the left of center; make 3 pleats in the opposite direction along the other side. Pinch pleated side together with unpleated side to enclose filling to make a 1/2" flat border on top. Set dumpling on flat surface with its pleated side facing away from you. Put both thumbs on the smooth side pushing filling forward away from you while pulling ends toward you to form a pouch or belly. Gently flatten dumpling's bottom to create a platform. Set on a tray, cover and refrigerate, or freeze until ready to cook. Repeat, making remaining dumplings. Heat a 9" nonstick skillet over medium-high heat. Add oil and arrange 8-10 dumplings platform side down in skillet, touching each other in a spiral fashion. Fry until bottoms are browned and crusty, about 1 minute. (Lift one to check.) Add enough diluted chicken stock to come halfway up dumplings; bring to a boil. Reduce to a low boil and cover; cook until liquid has been reduced (about 7 minutes.) Gently shake pan from time to time. Pan should not be dry before cooking time is up; therefore, add water if it reduces too quickly. Remove cover and nudge with a spatula to loosen dumplings. Increase heat to high, and fry until pan is dry and dumpling bottoms are crisp, about 30 seconds. Invert a 8-9" flat plate over potstickers an turn pan upside down. Repeat with remaining dumplings. Combine dipping sauce ingredients together, stir once or twice and serve with dumplings. Per serving: 275 calories, 12 g protein, 32 g carbohydrate, 10 g fat, 2 g saturated fat, 25 mg cholesterol, 385 mg sodium, 2 g fiber. Source: San Francisco Chronicle Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Chinese Potstickers Categories: Appetizers, Kooknet, Ethnic Yield: 30 dumplings 10 oz Package Frozen Chopped -Spinach; thawed 1 lb Ground Pork 1/2 c Green Onions; minced 3 tb Cilantro; minced 2 tb Soy Sauce 2 tb Dry Sherry 1 tb Fresh Ginger; peeled and -grated 2 ts Sesame Oil 4 lg Cloves Garlic; minced 1 pk Potsticker Wrappers 1 Egg White; lightly beaten 1/2 c Vegetable Oil 2 c Chicken Broth Hot Pepper Oil MMMMM------------------SESAME-SOY DIPPING SAUCE----------------------- 1/2 c Soy Sauce 2 tb Chinese Black Vinegar 1 tb Garlic; minced 1 ts Ginger; minced 1 ts Sesame Oil Squeeze all the moisture from the spinach, then combine it with the pork, onions, cilantro, soy sauce, sherry, ginger, sesame oil and garlic; mix well. Lay a potsticker wrapper on a potsticker press. Spoon 2 ts filling into the center of the wrapper. Brush the edges of the wrapper with egg white. Press the two halves of the press together firmly. Gently remove the folded and crimped dumpling; lay the dumplings on a flat surface, crimped edges up, to form a flat bottom. Repeat with remainder of filling and wrappers. Heat 2 tb oil in a 12" heavy skillet over medium-high heat. Add as many potstickers as you can get in the pan without crowding, and cook until golden brown on the bottom. Add 1/2 cup of the broth and cover the pan immediately (as soon as the broth comes in contact with the oil a major amount of splattering and sizzling occurs, so be careful.) Reduce the heat to medium-low, and cook the dumplings until most of the liquid has been absorbed and the potstickers are nicely plumped and a deep golden brown on the bottom. Remove from heat and keep warm in a 200øF. oven while you cook the remaining potstickers in the same manner. In a small container, combine the dipping sauce ingredients. Serve the sauces in separate dishes with the potstickers. Source: Medford Mail Tribune, 10 January 1995 Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Quick Fruit Cobbler Categories: Fruits, Desserts, Microwave, Kooknet Yield: 4 servings 21 oz Can Apple, Blueberry, or -Cherry Pie Filling 1 ts Orange or Lemon Peel; grated 1/4 ts Ground Nutmeg 2 c Biscuit Mix 1/2 c Milk 3 tb Butter or Margarine; -softened 2 tb Sugar 1/4 ts Ground Cinnamon In a 1 1/2 quart microwave-safe casserole combine pie filling, orange or lemon peel and ground nutmeg; stir. Microwave 3-5 minutes, stirring every 2 minutes, until hot. Combine all remaining ingredients in a medium mixing bowl; beat until moistened; then drop by spoonfuls onto hot fruit filling. Microwave on HIGH (100%) 6-8 minutes or until no longer doughy. Let stand on heat-proof counter top to cool slightly, then serve warm with ice cream. Source: Medford Mail Tribune, 30 August 1994 Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Quiche Pastry Categories: Breads, Pies, Kooknet Yield: 1 pastry 1 1/2 c All-Purpose Flour 1/4 ts Salt 6 tb Cold Butter; cut into small -pieces 2 tb Vegetable Shortening; cut -into small pieces 4 1/2 tb Ice Water Place the flour, salt, butter and shortening in a large bowl. Rub the flour and fat together until the fat is broken into pieces the size of oatmeal flakes. Don't over-blend. Using a pastry knife, add the ice water, a little at a time, mixing until it just starts to hold together. Press the dough into a roughly shaped ball. Knead it briefly into a fairly smooth ball, then sprinkle lightly with flour and wrap in a sheet of waxed paper. Chill 1-2 hours in the refrigerator. When ready to roll, sprinkle work surface and rolling pin with flour and roll the pastry out into a circle 1/8" to 1/4" thick. Butter a 9" pie tin. Place the crust in the pan and press gently to line the inside. Crimp edges. To partially bake the shell, line the pastry with buttered, lightweight foil. Fill the center with dry beans or rice. Bake in the middle level of a preheated 400øF for about 8-9 minutes or until the pastry seems set. Remove foil and beans, prick bottom of the pastry with a fork, and return to oven for 2-3 minutes. Source: Medford Mail Tribune Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Buttermilk Cloverleaf Rolls Categories: Breads, Kooknet Yield: 1 1/2 dozen 1/2 c Butter 2 c Buttermilk 2 pk Dry Yeast 1/2 ts Baking Soda 2 tb Sugar 2 ts Salt 5 c Flour 1 Egg; beaten to mix Heat the butter and buttermilk until hot. Combine with the yeast and let stand 2-3 minutes until the yeast has dissolved. Stir in the baking soda, sugar and salt. Gradually stir in flour until the dough starts to leave the sides of the bowl. Knead the dough on a floured work surface, adding more flour if sticky, until smooth and elastic, about 10 minutes. Shape the dough into a ball, put in a buttered bowl, and turn so that it is buttered all over. Cover and let rise until double in bulk, about 45 minutes. Butter three 6 cup muffin tins. Punch the dough down. Divide into 18 portions; ten form each into 3 balls. Put 3 balls into each muffin cup. Cover and let rise until double in size, about 30 minutes. Heat the oven to 400øF. Brush the tops of rolls with egg. Bake until the rolls are browned, 15-20 minutes. Source: Unknown Typed by Katherine Smith Kook-Net: The Shadow Zone IV ~ Stinson Beach, CA MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Paris Brest Categories: Desserts, Kooknet Yield: 8 servings MMMMM----------------------CREAM PUFF SHELL--------------------------- 1 c Water 1/2 c Unsalted Butter; cut into -pieces 1 1/2 ts Orange Rind; grated 1/2 ts Salt 1 c All-Purpose Flour 4 Eggs MMMMM--------------------ORANGE CREAM FILLING------------------------- 2 c Heavy Cream 1/2 c Powdered Sugar 2 tb Orange Liqueur MMMMM-----------------------CARAMEL GLAZE---------------------------- 1 c Sugar 1/3 c Water 2 tb Orange Juice Grease and flour 2 cookie sheets. Using cake pan as guide, draw an 8" circle in center of one cookie sheet. Combine water, butter, rind and salt in saucepan. Bring to a boil. Remove from heat. Immediately beat in flour with wooden spoon. Return to low heat; continue beating until mixture forms a ball, leaving side of pan. Remove from heat. Add eggs one at a time, beating well after each addition; beat until shiny. Scrape into a large pastry bag fitted with a 3/4" plain tip. Holding bag at a 45ø angle, pipe ring over circle outline. Pipe another ring next to first on inside of circle. Lastly, pipe on top of two, covering seam. With remaining dough, pipe small puffs on second cookie sheet. Bake in a preheated 400øF. oven for 40 minutes or until top is browned and crisp. Cut small slit in puffs and several slits in large ring. Cool on wire rack. Cut ring and individual puffs in half horizontally. Reserve. Beat cream in large bowl until soft peaks form. Gradually beat in powdered sugar until peaks form. Mix in liqueur. Refrigerate. Combine sugar, water and orange juice in a small saucepan over moderate heat; stir until sugar is dissolved. Bring to a boil; cook without stirring until light amber and candy thermometer registers 350øF. Set pan in larger pan of cold water until temperature registers 240øF. Place bottom of ring on serving plate. Spoon filling into bottom halves of small puffs. Spoon remaining filling into bottom of large ring. Using fork, dip outside of tops of small puffs into glaze; place on rack to set. Place top on large ring. Place glazed tops on small puffs; set on top of filled ring. With small spoon, drizzle glaze over ring. Serve immediately. Source: Unknown Typed by Katherine Smith Kook-Net: The Shadow Zone IV ~ Stinson Beach, CA MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Tomato with Pesto Categories: Side dishes, Kooknet Yield: 4 servings 1 Clove Garlic 2 tb Pine Nuts 2/3 c Firmly Packed Basil Leaves 1/3 c Virgin Olive Oil 3 tb Parmesan Cheese; grated Salt Black Pepper 3 Tomatoes 1 tb Olive Oil Using a blender or food processor, finely chop garlic and pine nuts. Add basil and chop finely. With processor going, add virgin olive oil in a slow, steady stream. Mix in Parmesan cheese and season to taste with salt and black pepper. Slice tomatoes in 1/2" thick slices and drizzle with olive oil; season to taste with salt and black pepper. Top each tomato slice with 2 ts pesto and serve the remainder on the side. Per serving: 244 calories, 3 g protein, 5 g carbohydrate, 25 g fat, 4 g saturated fat, 2 mg cholesterol, 55 mg sodium, 1 g fiber. Source: San Francisco Chronicle Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Pumpkin and Chickpea Soup Categories: Soups, Vegetables, Kooknet Yield: 6 servings 2 tb Corn Oil 3 md Onions; chopped 1/2 lb Dried Chickpeas; soaked -overnight in water, drained -and chopped in a food -processor 2 lb Pumpkin; chopped 2 tb Honey 1/2 ts Salt 1/4 ts White Pepper 8 c Water 2 tb Flour; dissolved in 1/4 c Water Heat oil in pan and stir-fry onions until they turn golden. Add chickpeas, pumpkin, honey, salt and pepper, and stir-fry mixture over moderate heat for 5 minutes. Add water, bring to a boil and cook over moderate heat for 30 minutes. Add flour mixture for thickening and simmer over low heat for 15 minutes more. Serve hot. Source: Medford Mail Tribune, 30 August 1994 Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Onion, Cheese and Bacon Quiche Categories: Main dish, Cheese/eggs, Meats, Kooknet Yield: 1 quiche 2 lb Yellow Onions; chopped 3 tb Butter 1 1/2 tb Flour 3 Eggs 2/3 c Half-And-Half 1 ts Salt 1 pn Nutmeg 4 sl Bacon; cooked crisp and -crumbled 3/4 c Swiss Cheese; grated 1 9" Partially Cooked Pastry -Shell Saute the onions in a heavy skillet with the butter over very low heat, stirring occasionally until they are extremely tender and a golden yellow. This will take about an hour. Sprinkle with the flour, mix well, and continue to cook slowly for another 3 minutes or so. Remove from heat and allow to cool. Whisk together the eggs and cream in a bowl. Blend in the salt, pepper and nutmeg. Arrange the onions in the bottom of the pastry shell, then sprinkle on the bacon pieces. Pour the egg custard over the onions and sprinkle on the cheese. Bake in the upper third of a 375øF oven for 25-30 minutes, or until the quiche has puffed and browned. Source: Medford Mail Tribune Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Sweet and Sour Sesame Pork Chops Categories: Meats, Main dish, Microwave, Kooknet Yield: 6 servings 1/2 c Light Brown Sugar; packed 3 tb Flour 6 Pork Chops; about 1/2" thick 1/2 c Water 1/3 c Vinegar 1/4 c Soy Sauce 2 tb Honey 1/2 ts Sesame Oil 1 md Onion; chopped 1 sm Green Pepper; chopped 2 ts Toasted Sesame Seeds Combine brown sugar and flour; dredge pork chops in mixture. Arrange chops in a 12 x 8" microwave-safe baking dish. Sprinkle with remaining flour mixture. In a small mixing bowl combine water, vinegar, soy sauce, honey and sesame oil. Beat with wire whisk; pour over pork chops. Add onion and green pepper. Cover dish with wax paper and microwave 40-50 minutes, or until pork chops are tender, turning and rearranging chops after 20 minutes. Let stand, covered, 5 minutes before serving. Sprinkle with toasted sesame seeds. Source: Medford Mail Tribune, 20 September 1994 Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Roast Pork Loin with Zucchini and Rosemary Categories: Main dish, Meats, Kooknet Yield: 4 servings 12 lg Cloves Garlic 1 6" branch Rosemary; or 4 tb Dried Rosemary; crumbled 2 ts Black Peppercorns; cracked Salt 1/8 ts Cayenne Pepper 3 lb Boneless Pork Loin; rolled -and tied 1 1/2 lb Small Zucchini; cut into -1/2" thick coins Cracked Black Pepper 1 tb Olive Oil 1/2 c White Wine Mash garlic cloves by smashing them with the side of a French chef's knife. Strip the rosemary needles from the stem and add them to the garlic along with the cracked peppercorns, cayenne pepper and salt. Rub this mixture over the outside of the meat. Preheat the oven to 400øF. Spray a baking pan with nonstick cooking spray. Place the loin in the prepared baking pan. Roast the pork in the oven until it begins to brown, about 20 minutes. Then, add 1/2 cup water to the pan and turn the meat over, using tongs. Meanwhile, toss the zucchini coins with salt and pepper to taste, then with olive oil to coat. Add the zucchini to the bottom of the roasting pan the last 30 minutes of roasting time. Roast the meat about 1 1/2 hours total, or until it has reached an internal temperature of 170øF., adding 1/4 cup water at a time every 20 minutes or so when the pan becomes dry. Remove cooked meat to a board and let cool 10-15 minutes. Meanwhile, remove any excess fat from the roasting pan. Add 1/4 cup wine to the pan and boil , deglazing the pan, scraping up the bottom bits and making a sauce. Adjust seasonings with salt and pepper. To serve, arrange zucchini in a bed on a warmed platter. Slice the meat into 3/4" thick slices and fan these out over the zucchini. Spoon the sauce over all and serve. Source: Medford Mail Tribune, 17 May 1994 Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Roasted Tomato and Rice Salad Categories: Side dishes, Salads, Kooknet Yield: 4 servings 2 Tomatoes 3 c White or Brown Rice; cooked MMMMM--------------------------DRESSING------------------------------- 1/3 c Olive Oil 1/4 c Wine Vinegar 1 Lemon; juice of 1/4 c Parsley; chopped Salt Pepper Roast the tomatoes over the high flame of a gas range or a broiler. Turn every 20 seconds, so skins blister evenly. Peel by running under cold water and rubbing with your fingers. Chop the tomatoes coarsely and toss with warm rice. Mix the dressing ingredients together and toss with the rice and tomatoes. Season with salt and pepper to taste. Per serving: 349 calories, 4 g protein, 42 g carbohydrate, 19 g fat, 3 g saturated fat, 7 mg sodium, 4 g fiber, no cholesterol. Source: San Francisco Chronicle Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Quiche Lorraine ala Katherine Categories: Main dish, Cheese/eggs, Kooknet Yield: 6 servings 1 9" Quiche Pastry 6 sl Cooked Bacon; crumbled 1 1/4 c Swiss Cheese; grated 1/4 c Parmesan Cheese; grated 3 Eggs; beaten 1 1/2 c Half-And-Half 1/2 ts Salt 1/4 ts Pepper 3/4 c Onion; chopped 1 tb Rendered Bacon Fat; use -drippings from cooking -bacon SAute onion until tender. Place bacon, onion and cheeses in pie shell. Blend together eggs, cream, salt and pepper. Pour over mixture in quiche shell. Bake at 375øF. for 45 minutes, or until mixture is firm and light brown. Source: Shelby Smith of Stinson Beach, Ca Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Bananas au Gratin Categories: Fruits, Desserts, Low-cal, Kooknet Yield: 8 servings 1 pt Cottage Cheese 2 tb Sugar 1 ts Vanilla Extract 1 ts Lemon Rind; freshly grated 1 ts Lemon Juice 4 Bananas 4 Graham Cracker Squares; -crumbled Ground Cinnamon Combine cottage cheese, sugar, vanilla lemon rind and lemon juice in food processor; blend until smooth. Spread blended cheese mixture in a shallow 7 x 12" glass baking dish or put 1/4 cup mixture in individual au gratin dishes. Thinly slice bananas and spread slices evenly on top of cheese mixture. If using individual dishes, put half a sliced banana on top of each serving. Sprinkle top evenly with Graham cracker crumbs and sprinkle lightly with cinnamon. Place under broiler until hot and lightly browned. Per Serving: 120 calories, 3 mg cholesterol, 1 g fat, 277 mg sodium. Source: San Francisco Examiner Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Fruit Kebabs ala Kooknet Categories: Fruits, Desserts, Low-cal, Kooknet Yield: 6 servings 1/2 Pineapple; peeled and cored 5 Apricots 1/4 lb Cherries 1 tb Butter 1 ts Sugar Cut the pineapple into slices and then into wedges. Quarter the apricots. Pit the cherries. Heat the broiler. Thread the fruit onto 6 skewers. Melt the butter and brush on the fruit. Sprinkle with the sugar. Broil the kebabs about 8 minutes, turning the skewers several times. Serve with warm chocolate sauce and cookies, if you like. Per Serving: 68 calories, 1 g protein, 2 g fat, 1 mg sodium, 12 g fiber. Source: Unknown Typed by Katherine Smith Kook-Net: The Shadow Zone IV ~ Stinson Beach, CA MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Tropical Fruit Salad Categories: Fruits, Salads, Kooknet Yield: 4 servings 1 Mango; halved and cut along -the pit, peeled and cut -into 1/2" cubes 1 Papaya; halved, seeds -removed, cut into wedges, -peeled and cut into 1/2" -cubes 1 Asian Pear; quartered, cored -peel left on, cut into -1/2" cubes 1 Kiwi; quartered and peeled, -cut into 1/2" cubes 1 ts Sugar 1 ds Ground Cinnamon Combine mango, papaya, Asian pear and kiwi in a large bowl. Sprinkle with sugar and cinnamon and toss to coat. Let stand at room temperature until ready to serve. Source: San Francisco Examiner Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Biscuits Categories: Breads, Kooknet Yield: 16 biscuits 2 c -minus 1 tb All-Purpose Flour 1/2 ts Salt 2 1/2 ts Baking Powder 1/4 c Cold Butter; cut in 4-5 -pieces 3/4 c Cold Milk Heat the oven to 450øF. Combine the dry ingredients in a large shallow bowl, stirring with a wire whisk to be sure they are thoroughly combined. Using your fingertips or a pastry blender, work in the butter until the mixture is the texture of coarse cornmeal. Make a well in the center and pour the milk in all at once. Stir the dough together as quickly as possible, using only 8-10 strokes, then turn out onto a lightly floured surface and knead 5-6 times, just until barely smooth. It should be soft but not sticky. Gently roll or pat dough out 1/2" thick. Cut circles with a biscuit cutter or use a sharp knife to cut the dough into squares. Set them on an ungreased baking sheet, well separated for crisp biscuits, close together for soft-sided ones, and bake for 12-15 minutes, or until well-risen and brown. Serve hot from the oven. Source: San Francisco Examiner Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Streams' Stout Marinade for Steaks Categories: Main dish, Meats, Kooknet, Sauces Yield: 1 recipe 16 oz Bottle Stout Ale 1 c Soy Sauce 1/2 Green Onion; chopped 2 tb Brown Sugar; (about) 1 tb Ground Garlic 2 ts Ground Black Pepper 2 tb Worcestershire Sauce 2 tb Honey Blend all ingredients together; check seasoning. Marinade steak and grill or broil. Source: Streams, an Oregon Eatery : 1841 Barnett Road : Medford, OR 97504 : (503) 776-9090 Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Rancho Beans Categories: Side dishes, Kooknet Yield: 6 servings 1 lb Pinto or Pink Beans 1 Ham Hock 1 Onion; chopped 2 Cloves Garlic; minced 3 ts Pure Chile Powder Salt Black Pepper Pick over beans for debris; rinse well and drain. Place in a 4 quart pot and add water to cover. Bring to a boil, simmer 3 minutes. Remove from heat, cover, and let soak for at least 4 hours. Pour off water. Add 5 cups fresh water, or just enough to cover beans. Bring to a simmer, then reduce heat to maintain a gentle bubbling. Add ham bone, onion and garlic. Partially cover (a whisper of steam should escape.) Cook 2 1/2 to 3 hours, or until beans are not sticking; give them a stir. Keep a kettle with hot water on stove -- if cooking liquid drops below the level of the beans, add no more than 1/2 cup water. When beans are tender, add chile powder, salt and pepper. Simmer 30 minutes longer. Scoop out 2 cups beans with a little cooking liquid. Roughly puree in blender on low speed. Stir puree back into beans and cook for a few minutes, stirring, until beans have thickened. Per serving: 200 calories, 12 g protein, 38 g carbohydrate, 1 g fat, 4 mg sodium, 16 g fiber, no cholesterol. Source: San Francisco Chronicle, 3 May 1995 Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Posole #2 Categories: Meats, Stews, Main dish, Kooknet Yield: 10 servings 2 lb Dried Hominy 1 lb Lean Pork of Beef Stew Meat 3 lb Pork Spareribs 1 lb Smoked Pork Shanks 1 Beef Bouillon Cube 1 Chicken Bouillon Cube 2 Heads Garlic; unpeeled and -unseparated; each cut in -half crosswise 3 Onions; chopped 3 Bay Leaves 1 ga Water 1 Chicken MMMMM-------------------------CONDIMENTS------------------------------ 1 Onion; chopped Oregano Leaves 1 Cabbage; thinly sliced 1 bn Radishes; julienned 3 Limes; cut into wedges 4 oz Bacon; cooked until crisp, -diced 1 bn Cilantro; chopped Salsa Jalapeno Peppers; chopped Soak hominy in enough water to cover for 8 hours to overnight. Drain. Place in a large pot with water to cover; simmer 2 to 3 hours, or until tender. Taste as you go since some posole cooks quicker than others. Combine the meats, bouillon cubes, garlic, onions, bay leaves and water in a large pot. Bring to a boil, then reduce heat to a low simmer. Spoon off any scum that comes to the top. Cook over low heat for about 2 hours, then add the chicken. Simmer for another 1 1/2 to 2 1/2 hours, or until the meats are very tender, the chicken tender but not falling apart, and the broth extremely flavorful. About 30 minutes before the broth is ready, add the hominy. Serve the posole in bowls; a few big spoonfuls of hominy, the rich broth, a chunk or two of the various meats. Have an array of condiments on the table for each diner to add to his bowl. Per serving, 750 calories, 54 g protein, 48 g carbohydrate, 37 g fat, 13 g saturated fat, 173 mg cholesterol, 621 mg sodium, 3 g fiber. Source: San Francisco Chronicle, 3 May 1995 Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Charcoal-Grilled Leeks with Romesco Sauce Categories: Vegetables, Side dishes, Kooknet Yield: 6 servings MMMMM---------------------------LEEKS-------------------------------- 3 bn Young Leeks; trimmed of all -but 2-3" of the green part 1/2 c Olive Oil MMMMM---------------------------SAUCE-------------------------------- 1/2 tb Olive Oil 1 sl White Bread 1/4 c Whole Almonds; toasted 1/8 ts Red Pepper Flakes 1 sm Clove Garlic; chopped 1 md Red Bell Pepper; cored, -seeded and cut up 1/4 lb Ripe Tomatoes 1/8 ts Paprika 1/8 ts Salt 1/4 ts Ground Black Pepper 1/8 c Red Wine Vinegar 1/4 c Extra-Virgin Olive Oil Heat 1/2 tb oil in a small skillet and, over medium heat, fry the bread slice until golden on both sides. Grind the toasted almonds finely in a food processor, together with the bread, pepper flakes and garlic. Add the red pepper, tomatoes, paprika, salt and pepper, puree to form a smooth paste. Whirl in the vinegar. With the motor running, add the oil slowly in a thin stream. Taste for seasoning. Reserve. Cut the leeks in half lengthwise down to within 1" of bottom, or root end. Rub them quite generously with olive oil and cook them over a covered charcoal grill until they are very tender or golden. Depending on their size and cooking method, they may take from 30-60 minutes. Turn occasionally while cooking. Serve the leeks warm with Romesco sauce on the side. Source: San Francisco Image Magazine Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Lasagna with Spinach, Wild Mushrooms and Three Cheeses Categories: Italian, Kooknet, Main dish Yield: 8 servings 1 lb Lasagna Noodles 3 tb Olive Oil 2 Cloves Garlic; finely -chopped 3 Shallots; finely chopped 3/4 lb Button Mushrooms; chopped 1/2 lb Shiitake Mushrooms; chopped 1/4 c Butter 1/4 c All-Purpose Flour 3 c Milk 1/2 c Gorgonzola Cheese; crumbled 1 1/2 c Parmesan Cheese; grated -divided 2 tb Tomato Paste Salt Pepper 30 oz Frozen Chopped Spinach; -thawed and squeezed dry 1 1/2 c Ricotta Cheese 3 lg Eggs; lightly beaten 1 1/2 ts Dried Basil 1/8 ts Ground Nutmeg Cook lasagna noodles according to package instructions; set aside. Place oil in large, heavy skillet over medium heat. Add garlic and shallots; cook, about 5 minutes, until soft. Add mushrooms; cook until liquid is evaporated, about 10 minutes. With slotted spoon, transfer to a large bowl and reserve. Melt butter in skillet, blend in flour and cook for 2 minutes, stirring constantly. Gradually whisk in milk; bring to a simmer. Cook, stirring, until sauce thickens, about 5 minutes. Stir in Gorgonzola, 1/2 cup Parmesan cheese and the tomato paste. Continue cooking and stirring until the cheese is melted. Stir half the mushroom mixture into sauce. Add salt and pepper to taste. Remove from heat and reserve. In a large mixing bowl, combine spinach, ricotta, 3/4 cup Parmesan cheese, eggs, basil, nutmeg, salt and pepper to taste with remaining mushroom mixture; stir to blend. Preheat oven to 375øF. Spread a thin layer of sauce on bottom of a 2 quart casserole of deep baking dish. Place layer of noodles over sauce. Spoon layer of spinach/mushroom filling over noodles and top with sauce. Repeat layers, ending with noodles and a thin layer of sauce. Sprinkle remaining 1/4 cup Parmesan cheese over top. Bake 35-40 minutes or until browned and bubbly. Source: Medford Mail Tribune, 7 December 1993 Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Fruit Salad with Chiles and Lime Categories: Fruits, Salads, Kooknet Yield: 10 servings 1/2 sm Watermelon 1/2 Honeydew Melon 1/2 Cantaloupe 1 sm Pineapple 2 Red Serrano Chiles; sliced -very thinly 1 Lime;juice and zest of Seed melons, cut flesh into bite-sized pieces and place them in a bowl. Cut pineapple from its rind, remove core and cut flesh into bite-sized pieces. Add pineapple, chiles and lime zest to bowl and toss well. Drizzle lime juice over fruit and toss again. Cover bowl with plastic wrap and refrigerate for at least half an hour. Taste and add a little lime juice if necessary. Serve cold. Source: Medford Mail Tribune, 23 August 1994 Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Hot Curried Fruit Categories: Fruits, Side dishes, Kooknet Yield: 12 servings 12 Ripe Pears 3 1/2 c Sugar 3 sm Cinnamon Sticks 10 Whole Cloves 2 Lemons; juice of 12 Oranges 1 Winter Melon 1 bn Red Grapes; cut into small -clusters 1 Lemon; sliced 1 tb Curry Powder 1/2 c Crystallized Ginger; -julienned Peel pears, leaving stems intact. Place them in a large, nonaluminum pot with enough water to cover. Add sugar, spices and lemon juice. Cover pears with a round of wax paper cut to fit interior of pot. Bring to a boil, reduce to simmer and cook until pears can be easily pierced with a knife. Slice away skin and pith from oranges. Remove pears to a serving bowl and add enough syrup to cover. Place oranges in cooking liquid and simmer for 15 minutes or until tender. Peel and seed melon. Cut into long, 1" wide strips. Add melon strips to the poaching oranges and simmer for 5 minutes. Remove to serving bowl. Add grapes and lemon slices to poaching liquid and simmer for 3 minutes. Remove to bowl. Add curry powder to liquid and whisk to dissolve. Cook syrup until reduced by half. Strain through a double thickness of dampened cheesecloth. Drain away any juices that have collected in serving bowl and pour syrup over fruits. Serve fruit with a little of the crystallized ginger sprinkled over each portion. Source: Medford Mail Tribune, 23 August 1994 Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Potato Latkes #2 Categories: Jewish, Kooknet, Main dish Yield: 12 latkes 4 md Potatoes; peeled and -shredded 1 sm Onion; finely grated 2 Eggs 2 tb Flour 1/2 ts Baking Powder 1/2 ts Salt 1/4 ts Pepper Vegetable Oil Applesauce Sour Cream Soak potatoes in ice water. Squeeze dry. Combine potatoes and onion in a large bowl. Mix in eggs, flour, baking powder and seasonings. Drop by 2 tb into lightly oiled, hot skillet, spreading to flatten into discs with tines of a fork. Cook until golden on both sides. Drain on paper towels. Serve with applesauce and sour cream. Source: San Francisco Chronicle Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Whole Flounder with Herb Marinade Categories: Fish, Main dish, Barbeque, Kooknet Yield: 2 servings 3 tb Olive Oil 2 tb Fresh Herbs; chopped 1 ts Garlic; minced 1/4 ts Salt Ground Pepper 2 lb Flounder Combine oil, herbs, garlic, salt and pepper; set aside for up to 2 hours. Dress or pan-dress the fish the fish, rinse well, and pat dry. Slash the thicker part of both fillets with 1 or 2 shallow diagonal cuts through the skin and into the meat. Set aside 1 tb marinade and rub the rest all over the surface of the fish and into the cuts. Set aside on a plate for 15 minutes. Build a medium-hot fire in a charcoal grill. Oil the grill rack and place fish dark-skin side down. Grill 4 minutes, or until skin releases easily from grill. Turn, baste with any marinade remaining on the plate, and continue grilling until a thin skewer easily penetrates thickest part of the fish, another 2-4 minutes. Per Serving: 305 calories, 51 g protein, 10 g fat, 2 g saturated fat, 131 mg cholesterol, 327 mg sodium, no fiber, no carbohydrate. Source: San Francisco Chronicle, 3 May 1995 Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Avocado Tomato Salsa Categories: Sauces, Kooknet Yield: 1 1/2 cups 2 md Avocados; cut into small -cubes 1 lg Tomato; cut into small cubes 1/3 c Onions; minced 1 Lime; juiced 1 ts Vietnamese Sweet Chile -Pepper Sauce 2 tb Sake 1 1/2 tb Oil 1 ts Cilantro; chopped 1/3 c Green Onion; finely sliced 2 ts Ginger; minced Mix all ingredients together carefully. Source: San Francisco Chronicle Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Fresh Fruit with Vanilla Sauce Categories: Desserts, Kooknet Yield: 20 servings 8 Bananas; peeled and cut into -1/4" slices 5 Bartlett Pears; stemmed -cored, cut into small -chunks Sugar 1 qt Vanilla Ice Cream; melted 2 c Pecans; chopped Combine the banana slices and pear chunks in a large bowl. If necessary, sweeten the fruit with sugar to taste, then toss to combine well. Spoon the fruit into individual serving bowls. Serve with melted ice cream and with a sprinkling of chopped nuts on top. Per Serving: 205 calories, 4 g protein, 23 g carbohydrate, 12 g fat, 3 g saturated fat, 18 mg cholesterol, 22 mg sodium, 2 g fiber. Source: San Francisco Chronicle, 3 May 1995 Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Cranberry-Orange Marmalade Categories: Jelly/jam, Kooknet, Fruits Yield: 4 jars 1 c Sugar 1/2 c Water 1/8 ts Ground Cloves 1 c Cranberries 3 c Orange Marmalade 1/3 c Grand Marnier 3 tb Orange Peel; grated 2 tb Brandy Cook sugar, water and cloves in a heavy small saucepan over low heat, stirring until sugar dissolves. Increase heat and bring to a boil. Add cranberries. Simmer until cranberries are soft but retain shape, stirring occasionally, about 4 minutes. Cool slightly. Bring marmalade, Grand Marnier, orange peel and brandy to boil in a heavy medium saucepan. Boil until mixture registers 220øF. on candy thermometer, stirring occasionally, about 20 minutes. Cool slightly. Using a slotted spoon, transfer cranberries from cooking liquid to marmalade. Mix gently. Spoon into 1 cup jelly jars. Seal tightly. Cool completely. Source: Gourmet Magazine Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Rancho Mesilla Mantequilla Categories: Sauces, Kooknet, Mexican Yield: 3 /4 cup 4 oz Butter; softened 3 Cloves Garlic; minced 3 ts New Mexican Red Chile Powder 4 ts Chipotles en adobo; pureed 3 tb Toasted Chopped Pecans 1 tb Gold Tequilla 1 tb Cilantro; minced 1/2 ts Salt Combine all ingredients in a blender and puree. This is good over grilled chicken, fish or steamed squash. Source: San Francisco Chronicle, 3 May 1995 Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Bourbon Spoonbread Categories: Desserts, Breads, Kooknet Yield: 6 servings 2 c Milk 1 c White Cornmeal 1/2 c Butter; softened 1/2 ts Salt 1 tb Sugar 1 ts Baking Powder 4 lg Eggs; separated 4 1/2 ts Bourbon Preheat oven to 350øF. In saucepan, scald milk, heating until bubbles form from around edges of pan; then stir in cornmeal, beat thoroughly with spoon and cook over low heat until thick. Remove from heat, add butter, sugar, salt and baking powder and beat well until butter has melted. Set aside to cool. In a small bowl, beat egg yolks and stir them into cooled corn bread mixture. In another bowl, beat egg whites until stiff peaks form, fold them into mixture, add bourbon and mix lightly. Pour mixture into a medium-sized casserole or baking dish and bake until a straw inserted into middle comes out clean, about 40 minutes. Source: Medford Mail Tribune Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Individual Fruitcakes Categories: Cakes, Desserts, Microwave, Kooknet Yield: 4 servings 7 tb Unsalted Butter 4 oz Pitted Dried Cherries; -coarsely chopped 3/4 c Orange Liqueur 4 oz Dried Apricots 2 oz Dried Pineapple; broken up 1/2 c Cake Flour 1/4 c Firmly Packed Light Brown -Sugar 2 tb Crystallized Ginger; finely -chopped 1/4 ts Ground Nutmeg 1 pn Ground Cloves 2 Eggs 2/3 c Pecans; coarsely chopped Grease four microwave-safe 1 to 1 1/2 cup glass or ceramic molds or bowls with 1 tb butter. Line bottom of molds with waxed paper. Grease paper. Combine cherries and liqueur in microwave-safe 4 cup glass measure. Reserve. Combine apricots, pineapple, and 2 ts flour in a food processor. Pulse with on/off motion until coarsely chopped. Stir into cherry mixture. Cover measure tightly with microwave-safe plastic. Microwave on HIGH (100%) for 3 minutes. Carefully prick plastic to release steam. Carefully uncover. Drain through strainer, reserving fruit and syrup separately. Place remaining flour, butter, sugar, ginger, nutmeg and cloves in food processor. Pulse with on/off motion to combine. Add eggs. Whirl just until smooth. Scrape mixture into a large bowl. Stir in nuts and reserved fruit. Divide batter evenly among prepared molds. Cover each tightly with microwave-safe plastic wrap. Place bowls around inside edge of microwave carousel. Microwave on HIGH (100%) for 4 minutes and 30 seconds. Carefully prick plastic to release steam. Carefully uncover. Turn cakes onto a large plate and let cool slightly. Carefully remove waxed paper. Brush reserved syrup over cakes as they cool. When completely cool, wrap cakes in plastic warp. Store in refrigerator and use within 2 weeks. Per cake: 779 calories, 7 g protein, 35 g fat, 98 g carbohydrate, 61 mg sodium, 161 mg cholesterol. Exchanges: 2 starch/bread, 4 1/2 fruit, 7 fat. Source: Unknown Typed by Katherine Smith Kook-Net: The Shadow Zone IV ~ Stinson Beach, CA MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Shiitke and Porcini Posole Categories: Main dish, Chin/japan, Kooknet Yield: 4 servings 20 Dried Shiitake Mushrooms; -stemmed, caps broken into -4-6 pieces 1/2 oz Dried Porcini Mushrooms 1 qt Hot Meat Broth; such as -pork, beef, chicken, duck -or a combination 2 c Cooked Hominy Salsa Salt Black Pepper Slices of Jack Cheese Combine the mushrooms and hot broth in a saucepan. Cover and let sit until softened, 15-20 minutes. when the mushrooms are soft, add the hominy and salsa to taste. Simmer 15-25 minutes, or until the flavors are melded. Season to taste with salt and pepper and serve right away, either as is or ladled over a slab of Jack cheese. Per serving: 130 calories, 8 g protein, 26 g carbohydrate, 4 mg sodium, 4 g fiber, no fat, no cholesterol. Source: San Francisco Chronicle, 3 May 1995 Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Trailblazin' Beef Soup Categories: Soups, Main dish, Kooknet Yield: 8 servings 6 tb Olive Oil 2 lb Chuck Pot Roast; trimmed and -cut into 1" cubes 1 ts Garlic Powder 2 ts Ground Cumin 2 lg Onions; each cut into 8 -pieces 5 c Beef Stock 3 c Water 4 lg Cloves Garlic; minced 9 Red Potatoes; halved 4 Ears Corn; each cut into -4 pieces 3 Carrots; peeled and cut into -1" chunks 2 md Zucchini; cut into 1" pieces 1/2 c Cilantro; coarsely chopped 1 ts Salt 1/2 ts Pepper Heat 3 tb of the oil in a large skillet. Add meat, garlic powder and cumin; stir-fry until meat is well browned. Remove with a slotted spoon to an 8 quart stock pot. Heat remaining 3 tb oil in th pan; add onion and saute until soft. Transfer to the pot. Add remaining ingredients, bring to a boil. Cover, reduce heat and simmer 1 hour or longer. Serve with flour tortillas or cornbread. Per serving: 355 calories, 22 g protein, 37 g carbohydrate, 14 g fat, 3 g saturated fat, 41 mg cholesterol, 335 mg sodium, 4 g fiber. Source: San Francisco Chronicle, 3 May 1995 Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Vietnamese Pork "Spaghetti Sauce" Over Rice Categories: Meats, Ethnic, Kooknet, Main dish Yield: 6 servings 1 tb Vegetable Oil 1 1/2 lb Ground Pork 1 1/2 tb Sugar 4 1/2 tb Vietnamese Style Fish Sauce 1 1/2 tb Lime Juice 2 Serrano Chiles; seeded and -chopped 1/4 c Garlic; chopped 1 1/2 c Shallots; chopped 1/2 ts Black Pepper 5 lg Tomatoes; seeded and chopped 1/4 c Tomato Paste 1 1/2 c Chicken Stock Coriander Leaves Hot Steamed Rice Pour oil into a saucepan and place over high heat. Add pork and saute until lightly browned, about 5 minutes, breaking up lumps. Add sugar, 1 1/2 tb fish sauce, the lime juice and chiles. Cook 1 minute. Set aside in a bowl. Put garlic, shallots, pepper and more oil if needed into the saucepan; fry over medium heat until fragrant. Add tomato and cook until reduced to a slightly lumpy sauce, about 5 minutes. Add pork, tomato paste, remaining fish sauce and chicken stock; simmer 10 minutes. Garnish with coriander. Serve over hot steamed rice. Source: San Francisco Chronicle Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Cup Tamales with Vera Cruz Flavors Categories: Meats, Main dish, Kooknet, Mexican Yield: 4 servings 2 c Hominy; cooked 1/3 c Lard; or Vegetable -Shortening 2 ts Mild Chile Powder 1 ts Salt Leftover Cooked Pork, Beef -and/or Chicken; diced 2 tb Salsa Marinade from canned -chipotles en adobo 1 Tomato; diced Cilantro; chopped 5 Raisins 3 Green Olives; chopped Cinnamon Ground Cumin Combine hominy, lard, chile powder and salt in a food processor and puree. Use about 2/3 of the mixture to line individual greased ramekins or 1 large casserole dish. Combine meats, salsa, marinade to taste, tomato, cilantro, raisins and olives. Season to taste with cinnamon and cumin. Spoon into ramekins or casserole. Top with remaining hominy mixture. Cover each ramekin or the casserole with foil. Place in a water-filled pan and bake at 350øF. for 1 hour. Source: San Francisco Chronicle, 3 May 1995 Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Eggplant Parmesan #3 Categories: Vegetables, Main dish, Casseroles, Kooknet, Italian Yield: 6 servings 2 lb Eggplants 1 Onion; chopped 1 ts Garlic; minced 28 oz Can crushed Tomatoes 1/4 ts Dried Basil 1/4 ts Dried Oregano 8 oz Mozzarella Cheese; shredded 1/4 c Parmesan Cheese; grated Preheat broiler. Cut eggplants lengthwise into 12 slices. Arrange half of slices in a single layer on a baking sheet. Spray with cooking spray. Broil 4" from heat source for 5 minutes, or until browned. Turn eggplant, spray again and broil 5 minutes more or until browned. Remove eggplant slices to plate; repeat with second batch of eggplant. When done, preheat oven to 350øF. Spray nonstick skillet with cooking spray, then add onion and garlic and cook, stirring with mixing spoon, 2 minutes. Add tomatoes, basil and oregano. Bring to a boil; cover and simmer 10 minutes. When done, spread 1/2 cup tomato mixture in baking dish. Layer eggplant, tomato mixture, Mozzarella and Parmesan. Bake, uncovered, 30 minutes or until heated through. Source: Medford Mail Tribune Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Honey-Mustard Chicken #2 Categories: Poultry, Main dish, Barbeque, Kooknet Yield: 2 servings 1 Whole Chicken Breast 2 1/2 tb Coarse-Grain Mustard 4 ts Dijon Mustard 2 ts Honey Bone chicken breast and pound meat flat. Grill over charcoal or in broiler 2-3 minutes, or until chicken is no longer pink. Combine honey and mustards. When chicken is about half done, turn over and brush with sauce. Finish cooking and serve. Source: Medford Mail Tribune Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Nutmeg French Toast Categories: Breads, Breakfast, Kooknet Yield: 4 servings 2 tb Butter 5 lg Eggs 1 tb Sugar 1 1/2 c Milk 1/4 ts Nutmeg 1/4 ts Cinnamon 1/4 ts Salt 10 sl Day-Old Bread Powdered Sugar Jelly and Sour Cream MMMMM-----------------------GINGERED SYRUP---------------------------- 2 c Maple Syrup 1/3 c Orange Juice 1 ts Ground Ginger Preheat oven to 475øF. and generously butter 2 large baking sheets. In blender or with a whisk beat eggs, sugar, milk, nutmeg, cinnamon and salt. Pour into shallow dish; dip bread into egg mixture, allowing as much egg as possible to be absorbed. Arrange on cookie sheets and bake about 5 minutes on each side. Combine all ingredients for the syrup and gently heat. Dust the French toast with powdered sugar and serve with the syrup, jelly, and sour cream. Source: Medford Mail Tribune, 20 December 1994 Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Crab Diablo Categories: Fish, Main dish, Kooknet Yield: 4 servings 1 1/4 lb Fresh Dungeness Crab Meat 2 c Heavy Cream 1 lg Shallot; minced 4 tb Dijon Mustard 1 oz Brandy or Cognac 1 pn Cayenne Pepper 1 tb Parsley; chopped 2 tb Pimento; chopped 1/2 tb Butter 1 tb Fresh Bread Crumbs In a heavy saucepot, gently saute minced shallot over moderate heat in butter for about 1 minute. Add heavy cream and reduce over moderate heat until only about 1 1/3 cups remain. In a mixing bowl, whisk together mustard with small amounts of the cream mixture. Add brandy, parsley, pimento and cayenne pepper. Preheat oven to 375øF. Combine sauce with fresh crab meat and divide into four baking dishes. Sprinkle with bread crumbs and bake in the oven about 12 minutes or until hot and bubbling. Garnish with lemon and parsley. Serve with crusty French bread and a cool, crisp sparkling wine. Source: Medford Mail Tribune Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Texas Campfire Chili Categories: Meats, Chili, Main dish, Kooknet Yield: 4 servings 1 1/2 lb Chuck Steak; trimmed and cut -into 1/2" cubes 1 md Onion; chopped 1 Clove Garlic; minced 2 c Spicy Tomato Juice 1 c Beef Broth 1 ts Worcestershire Sauce 2 tb Chili Powder 1/2 ts Salt 1/4 ts Pepper 1/4 ts Cayenne Pepper 1 tb Masa 1 tb Water Brown meat and onions in a skillet; drain. Add garlic, tomato juice, broth, Worcestershire, chili powder, salt, pepper and cayenne pepper. Simmer over low heat for 2 hours, adding more tomato juice if needed. Combine masa and water; whisk until smooth. Add to chili and cook for 15 minutes, or until thickened. Garnish with shredded cheese, sour cream, and sliced jalapeno peppers, if desired. Per serving: 195 calories, 27 g protein, 8 g carbohydrate, 6 g fat, 2 g saturated fat, 68 mg cholesterol, 799 mg sodium, 1 g fiber. Source: San Francisco Chronicle, 3 May 1995 Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Cherry Tiramisu Categories: Desserts, Kooknet Yield: 8 servings 12 Ladyfinger Cookies 2/3 c Espresso 3 lg Eggs; at room temperature 3 tb Sugar 1 c Whipping Cream 1/4 c Powdered Sugar 2 tb Lemon Juice 4 oz Semisweet Chocolate; finely -chopped 1 c Sweet Cherries; pitted Arrange the cookies in a single layer on waxed paper; drizzle evenly with espresso. Set aside. Using an electric mixer, in a large bowl beat eggs and sugar on high speed until thick and pale; set aside. In a deep, chilled bowl, combine cream, powdered sugar, and lemon juice; beat at high speed until stiff. Fold cream mixture into egg mixture. Arrange half the cookies in the bottom of a wide, 2 quart glass bowl. Cover with half the cream mixture, then evenly sprinkle on half the chocolate. Top with remaining cookies, cream mixture, and chocolate. Cover and chill at least 1 hour or up to 3 hours. Arrange berries around edge of dish. Cut into wedges, then lift out with a wide serving spoon. Per serving: 289 calories, 4.9 g protein, 18 g fat, 30 g carbohydrate, 49 mg sodium, 195 mg cholesterol. Source: Unknown Typed by Katherine Smith Kook-Net: The Shadow Zone IV ~ Stinson Beach, CA MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Fresh Tortoni Categories: Cyberealm, Kooknet, Ice cream, Desserts Yield: 12 servings 1 qt Vanilla ice cream (2.5 cups) 1 1/2 c Frozen whipped topping, .thawed (3.5 oz) 1 1/2 ts Almond extract 1/2 c + 2T chopped almonds divided 6 -7 maraschino cherries, cut .in half Line 12 to 13 muffin cups with paper baking cups. In a large bowl, soften the ice cream. Fold in the whipped topping and mix well. Add the almond extract and the 1/2 cup almonds; mix well again. Place about 1/3 cup of the ice cream mixture into each muffin cup. Sprinkle with the remaining almonds. Cover the muffin cups and place in the freezer for 2-3 hours. Just before serving, top each with a half a maraschino cherry. Yield= 12-14 servings. NOTE: To soften the ice cream, break it up in a mixing bowl by stirring with a wooden spoon. Do not let the ice cream reach the melting point. you know, you can change the "rules" and substitute chocolate or other ice cream flavors for the vanilla. It might not be the traditional way, but it'll still be good.. and different. Source: Mr. Food Recipe Club Newsletter, June/July 1995 Typed 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) v8.02 Title: Pat's Favorite White Cake Categories: Cyberealm, Kooknet, Cakes, Mom's best, Desserts Yield: 1 servings 2 1/2 c Flour 2 c Sugar 1 ts Baking powder 1 1/3 c Buttermilk or sour milk 1/2 c Shortening, butter or.. ..margarine 1 ts Vanilla 4 Egg whites Preheat oven to 350F. In a bowl, combine flour, sugar, baking powder, baking soda, and 1/8 tsp. salt. Add buttermilk, shortening (butter or margarine) and vanilla. Beat on low speed for 30 seconds, scraping bowl. Beat on medium to high speed for 2 minutes, scraping bowl occasionally. ADd egg whites and beat for 2 minutes more, scraping bowl. Pour into 2 greased and floured 9 x 1/5 inch round baking pans. Bake for 30-35 minutes or until a toothpick comes out clean. Cool on wire racks for 10 minutes. Loosen sides and remove from pans. Serves 12. NOTE: One day my husband Pat wanted a marble cake. So, I improvised. To make a marble cake from this recipe, simply reserve one third of the cake batter before putting in the cake pans. Then, melt one square unsweetened or semi-sweet chocolate either over boiling water or in the microwave oven. Stir to blend. Add to the cake mixture and mix well. Put one half of the chocolate batter in each cake pan in dolops, and swirl carefully, so as not to mix the white batter with the chocolate. What you are trying to achieve in a marble effect. Bake as directed. (BTW, this is GREAT!!) Source: Better Homes and Gardens New Cookbook Notes and typed for you by Linda Fields, Cyberealm BBS, Watertown, NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Creamy White Frosting Categories: Cyberealm, Mom's best, Kooknet, Cakes Yield: 2 cups + 1 c Shortening 1 1/2 ts Vanilla 1/2 ts Lemon, orange or almond .extract 4 1/2 c Sifted confectioner's sugar 3 -4 T milk Typist's note: This frosting is GREAT, and could be used to pipe decorations on a cake. Beat shortening, vanilla, and extract with an electric mixer on medium speed for 30 seconds. Slowly add half of the powdered sugar, beating well. Add 2 tb. milk. Gradually beat in remaining powdered sugar and enough remaining milk to make of spreading consistency. Frosts the tops and sides of two 8 or 9 inch cake layers. Source: Better Homes and Gardens New Cookbook Typed for you by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Presto Potato Salad Categories: Cyberealm, Kooknet, Salads, Side dishes Yield: 4 cups 2 lb About 5 lg potatoes, peeled .and cut into medium sized .cube 2 c Mayonnaise 2 Hard boiled eggs, chopped 1/2 c Diced onion 1 c Chopped celery 3 ts Mustard 2 ts Salt 1 ts Pepper 1/2 ts White vinegar 1 tb Sweet relish 1 ts Paprika for sprinkling Cook the potatoes in a large pot of boiling salted water until just fork tender, about 20 minutes. Be careful not to overcook them. Drain the potatoes, and then place in a large bowl. Cover and chill. In a medium bowl, combine the remaining ingredients and then add the chilled potatoes. Mix well, then sprinkle with paprika. Salad should be served chilled. Source: Mr. Food Recipe Club Newsletter, June/July 1995 Typed for you by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Pasta Green Salad Categories: Cyberealm, Kooknet, Salads, Side dishes Yield: 6 servings MMMMM-----------------------FOR THE SALAD---------------------------- 3 c Cooked and cooled rotini 2 c Shredded Swiss cheese 1 pk 10 oz frozen cut green beans .thawed and drained 1 pk 10 oz frozen green peas, .thawed and drained 1 c Green pepper strips cut in .half 1/2 c Sliced scallions 1 c Chopped cucumber MMMMM----------------------FOR THE DRESSING--------------------------- 1/3 c Mayonnaise 1/3 c Plain yogurt 3 tb Grated parmesan cheese 1 tb Lemon juice 1 1/2 ts Dried dill 1 ts Sugar 1/4 ts Salt 1/4 ts Pepper In a small bowl, combine all the dressing ingredients. Mix until well-blended; set aside. If not serving immediately, cover and chill until ready to use. Place the cooled rotini in a large bowl and toss with the remaining ingredients, except the dressing. Cover and chill until ready to use. Just before serving, mix the dressing again and toss into the salad. Source: Mr. Food Recipe Club Newsletter, June/July 1995 Typed in MM format by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120 Note: This is a really simple throw-together dressing that works well with other seasonings, fresh herbs, lime juice instead of lemon, and even lowfat mayonnaise and yogurt, too. You can enjoy this creamy dressing as above for a hearty summer meal, or simply serve it as a smooth dressing for your tossed green salad. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Italian Lunch Salad Categories: Cyberealm, Kooknet, Salads, Side dishes Yield: 6 + servings 12 oz Uncooked rotini pasta 1 1/2 c Mayonnaise 2 tb Grated parmesan cheese 1/4 c Red wine vinegar 1 ts Italian seasoning 1/2 ts Black pepper 8 Hard-boiled eggs, peeled & cubed 3 c Shredded mozzarella cheese 1 lg Green or red pepper, chopped 4 Or 5 scallions, chopped 2 tb Finely chopped fresh parsley Cook the pasta according to directions. Drain and set aside in a large bowl. In a medium sized bowl, combine the mayonnaise, Parmesan, vinegar, Italian seasoning, and black pepper; stir into the pasta. Add the remaining ingredients and mix well. Best when chilled, covered for a few hours before serving. Note: You can even add some chopped pepperoni or leftover cooked chicken or turkey; go ahead and make it as healthy as you'd like. Source: Mr. Food's Recipe Club Newsletter, June/July 1995 Typed by Linda Fields, Cyberealm BBS Watertown, NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Country Goodness Chicken Categories: Cyberealm, Kooknet, Poultry, Mom's best Yield: 4 servings 1/2 c Flour 3 Chicken breasts, skinned & boned, cut into 1" strips 1/2 To 1 tsp. salt 1/4 ts Pepper 1/4 To 1/2 oil, as needed 1 cn 10.5 oz chicken broth 1 c Hot water 2 tb White wine 1/8 ts Marjoram or thyme Place the flour in a shallow dish; set aside. Sprinkle the chicken with salt and pepper; add to the flour a few strips at a time, and dredge to coat on all sides. In a large skillet, heat 1/4 cup of the oil over medium-high heat. Add the chicken, turning to brown on all sides. Cook for about 10 minutes, adding oil as needed. Pour off the excess oil, and add the broth and the hot water to the skillet. Reduce heat to low; cover and simmer for 15 minutes. Stir in the wine and marjoram (Or thyme); cover and cook for 5 minutes more or until the chicken is fork-tender and no pink remains. Serve over biscuits or rice with sauce from the pan. Lin's Notes: Since Pat is a gravy lover, I didn't add the water. Instead, I used a 13.5 oz can of chicken broth, and added only enough water to make 2 cups of liquid. As well, since I love chicken seasoning (either store-bought or Paul Prudhomme's) I added a few sprinkles over the floured chicken, and a bit more on the chicken while it was browning. Finally, when the chicken was simmering, I added one jar of Heinz Fat-Free Chicken Gravy to the mixture, and let it simmer. I didn't use the wine either, and it was absolutely TERRIFIC!!! Source: Mr. Food Cooks Chicken, 1993. 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) v8.02 Title: Raspberry Napoleon Categories: Desserts, Fruits, Kooknet, Cyberealm Yield: 4 servings 6 tb Cold Butter 3/4 c Flour 1/4 ts Salt 1/2 c Sour Cream 1 c Heavy Cream 2 tb Sugar 1/2 ts Vanilla Extract 1 c Fresh Raspberries 1 tb Powdered Sugar Cut the butter into pieces. In the bowl of a food processor, combine the flour, salt and butter and pulse until the mixture resembles coarse meal. Add the sour cream and process until the dough just holds together. Press into a disc, wrap and refrigerate at least 2 hours. Flour the dough and roll out between 2 sheets of waxed paper to 1/8" thick, about an 11 x 11" square. Transfer the dough to a baking sheet and prick all over with a fork. Refrigerate 30 minutes. Preheat the oven to 375øF. Bake the dough until lightly browned, 15-20 minutes. Let cool completely. Trim pastry to an 8 x 8" square and cut it into eight 2 x 4" rectangles. Beat the heavy cream with the sugar and vanilla until it holds firm peaks. Put the whipped cream in a pastry bag fitted with a star tip and pipe half of it onto for of the rectangles. Arrange the raspberries on top of the cream, then pipe a second layer of cream over the raspberries. Top the cream with the remaining pastry rectangles, flat side up. Cover and refrigerate until serving. Before serving, dust each Napoleon with powdered sugar. Per Serving: 522 calories, 5 g protein, 43 g fat, 168 g sodium, 32 g carbohydrate. Source: Unknown TYped by Katherine Smith Kook-Net: The Shadow Zone IV ~ Stinson Beach, CA MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Frozen Raspberry Souffles Categories: Desserts, Kooknet, Cyberealm Yield: 6 servings MMMMM--------------------------SOUFFLES------------------------------- 12 oz Package Frozen Raspberries; -thawed 1 c Sugar 1/4 c Water 3 lg Egg Yolks 3/4 c Whipping Cream; chilled 1/4 c Raspberry Liqueur MMMMM----------------------ALMOND MACAROONS--------------------------- 1/3 c Almond Paste; broken 1 lg Egg White 1 tb Sugar; plus 1 ts Sugar 1 tb All-Purpose Flour Preheat oven to 350øF. Line a cookie sheet with parchment paper. Stir all the Almond Macaroon ingredients in a medium bowl until smooth. Drop batter by rounded teaspoonfuls onto prepared sheet, spacing 3" apart. Using wet fingers, flatten each into a 2" round. Bake until golden brown on edges, about 15 minutes. Cool completely on a rack. Peel off parchment. Puree raspberries in a food processor until smooth. Strain to remove seeds. Cook sugar and water in a heavy saucepan over low heat, stirring until sugar dissolves. Increase heat and boil, without stirring, until mixture registers 238øF. on candy thermometer, tilting pan slightly to submerge thermometer tip completely, about 8 minutes. Using an electric mixer, beat egg yolks in a medium bowl until pale yellow and slowly dissolving ribbon forms when beaters are lifted, about 5 minutes. Gradually beat in hot syrup. Continue beating until cool. Carefully fold in raspberry puree. Whip cream in large bowl until stiff peaks form. Fold cream into berry mixture. Spoon 1/3 cup into 1/2 cup souffle dishes or custard cups. Pour liqueur into a small bowl. Dip macaroons into liqueur. Place 1 macaroon atop berry mixture in each dish. Divide remaining berry mixture among dishes, covering macaroons completely. Freeze until firm, about 5 hours. Source: Gourmet Magazine TYped by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Creamy Chicken and Rice Categories: Chicken, Low-cal, Casserole, Main dish, Kooknet Yield: 6 servings 6 7/8 oz Pkg. chicken flavor rice ** 2 1/4 c Hot water 1 c Sliced mushrooms 1 1/2 lb Skinned, boned chicken breas Cut into bite-sized pieces 1/2 ts Garlic powder 3/4 c Non-fat sour cream 1/4 ts Pepper 1 cn Low-cal cream of mushroom sp 1/4 c Cracker crumbs 1 ts Melted margarine 1/2 ts Poppyseeds *** This recipe calls for 1 6.9 oz. package of chicken flavored rice and vermicelli mix with chicken broth and herbs. Cook the rice mix in a large nonstick skillet according to package directions, using 1 tb margarine and 2-1/4 cups hot water. When done, remove from the skillet and set aside. Wipe the skillet with a paper towel. Coat the skillet with cooking spray, and place over high heat until hot. Add the chicken, mushrooms, and garlic powder: saute for 6 minutes or till the chicken loses its pink color. Combine the rice mixture, chicken mixture, sour cream, pepper, and soup in a bowl: stir well. Spoon into a greased 2-quart casserole. Combine the cracker crumbs, margarine, and poppyseeds. Stir well, and sprinkle over the chicken mixture. Bake at 350 for 35 minutes or until thoroughly heated. Each 1-1/3 cup serving contains 334 calories and 6.8 grams of fat. You can freeze this in single servings in containers or zip-lock bags. Just heat it up in the microwave and you've got a home-cooked meal in a hurry. Monica Willyard, DB-Tech BBS, Stone Mountain, GA 404-296-0485 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Mushrooms with White Truffle Oil Categories: Side dishes, Kooknet, Cyberealm Yield: 4 servings 1 lb Fresh Portobello Mushrooms; -stemmed, cleaned and thinly -sliced 3 oz Unsalted Butter 4 Shallots; sliced 1 oz Brandy 1 tb White Truffle Oil Salt Pepper 1 bn Butter Lettuce; separated -into leaves, washed and -dried In a heavy skillet, melt butter over high heat. When butter is foaming, add mushrooms and shallots, shaking pan for about 3 minutes. Add cognac and season with salt and pepper. Set up a plate with lettuce leaves and place mushrooms in center. Immediately drizzle the mushrooms with white truffle oil and serve with crusty French bread. Note: White truffle oil is available in gourmet shops. Source: Medford Mail Tribune, 10 January 1995 TYped by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Honey, It's Parsnips Categories: Side dishes, Vegetables, Kooknet, Cyberealm Yield: 6 servings 1 1/2 lb Parsnips; peeled and -diagonally sliced into -1/2" pieces 3/4 c Water 1/2 ts Salt 2 tb Butter 1 tb Honey 1/4 c Orange Juice 1 ts Orange Peel; grated In a saucepan, cook parsnips in water and salt over medium heat until fork-tender, about 10 minutes. Drain and remove from pan. In same pan heat butter, honey, juice and orange peel together; toss with parsnips and a little salt, if desired. Serve hot. Source: Medford Mail Tribune, 10 January 1995 TYped by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Cajun Catfish Remoulade Categories: Fish, Main dish, Cajun, Kooknet, Cyberealm Yield: 8 servings 1 c Nonfat Mayonnaise 1/3 c Creole Mustard 1/3 c Fresh Horseradish 1 tb Lemon Juice 1 tb Worcestershire Sauce 4 dr Tabasco 1 tb Onion; grated 8 Catfish Fillets 1 qt Water 2 ts Old Bay Seasoning 2 Bay Leaves 1/2 ts Cayenne Pepper 1 Head Butter Lettuce; torn -into bite-sized pieces 2 Beefsteak Tomatoes; cut into -wedges Parsley Mix first seven ingredients in a glass jar; cover and refrigerate overnight. Cut catfish fillets into bite-sized pieces. Bring water, Old Bay Seasoning, bay leaves, and cayenne pepper to a gentle simmer and add catfish fillets. Cook until the meat flakes, about 10 minutes. Remove from heat, cover and let the fish cool in the cooking liquid. Refrigerate until serving time. To serve, drain the catfish fillets and place them on a lettuce-lined platter. Place the remoulade sauce in a bowl and nestle it in the center of the serving platter and serve. Garnish with tomato wedges and parsley. Source: Medford Mail Tribune, 10 January 1995 TYped by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Swedish Rutabagas Categories: Side dishes, Vegetables, Kooknet, Cyberealm Yield: 6 servings 1 1/2 lb Rutabagas; peeled, quartered -and sliced 1/4" thick 1 ts Salt 2 tb Brown Sugar 1/2 ts Ground Ginger 1/4 ts Pepper 2 tb Butter In a saucepan, cook rutabagas in boiling water with 1/2 ts salt over medium heat until tender, about 10 minutes; drain. Combine brown sugar, ginger, 1/2 ts salt and pepper. Mix well and add with butter to drained rutabagas. Stir gently over low heat until sugar melts, 2-3 minutes. Excellent with ham or pork roast. Source: Medford Mail Tribune, 10 January 1995 TYped by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Ricotta Gnocchi (Malfatti di Ricotta) Categories: Main dish, Cheese/eggs, Kooknet, Cyberealm, Italian Yield: 4 servings 2 c Chopped Cooked Spinach 2 c Parmesan Cheese; grated 1/3 c All-Purpose Flour 1 c Ricotta Cheese 2 Eggs 1 pn Nutmeg Salt Ground Pepper 1/3 c Unsalted Butter; melted In a large mixing bowl, combine spinach with 1/3 cup Parmesan, 1/4 cup flour, ricotta, eggs, nutmeg, salt and pepper to taste. With the help of a spoon, shape spinach mixture into ovals about the size of a walnut and roll each one in remaining flour. Bring a pot of lightly salted water to a boil. Drop gnocchi a few at a time into boiling water and cook until they float to the surface. Drain in colander and arrange on serving dish. Pour melted butter over gnocchi with remaining Parmesan and serve. Source: Medford Mail Tribune, 18 October 1994 TYped by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Garlic-Roasted Potatoes and Greens Categories: Salads, Side dishes, Kooknet, Cyberealm, Vegetables Yield: 5 servings 2 lb Thin-Skinned Potatoes; -scrubbed and cut into 3/4" -dice 6 lg Cloves Garlic; peeled and -quartered lengthwise 1/3 c Extra-Virgin Olive Oil 3 tb Wine Vinegar Salt Pepper 4 c Watercress Sprigs; rinsed -and crisped 2 tb Chives; chopped Mix potatoes, garlic and oil in a 10 x 15" rimmed pan. Bake at 450øF. until well browned, about 1 1/4 hours. Turn vegetables with a wide spatula every 10-15 minutes. Pour vinegar into pan, scraping with spatula to release browned bits and to mix with potatoes. Add salt and pepper to taste. Pour potatoes into a wide, shallow bowl. Chop half the watercress and mix with potatoes. Tuck remaining watercress around potatoes and sprinkle with chives. Per serving: 284 calories, 4.3 g protein, 15 g fat, 35 g carbohydrate, 25 mg sodium, no cholesterol. Source: Unknown TYped by Katherine Smith Kook-Net: The Shadow Zone IV ~ Stinson Beach, CA MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Honey Mustard Dressing #2 Categories: Dressing, Salads, Kooknet, Cyberealm Yield: 1 1/2 cups 3 tb Cider Vinegar 3 tb Honey 6 tb Mayonnaise 1 tb Dijon Mustard 1 tb Onion; finely minced 1 1/2 tb Fresh Parsley; chopped 1 pn Salt 3/4 c Vegetable Oil Heat vinegar and honey in a heavy small saucepan over low heat, stirring until honey dissolves. Pour into bowl and cool. Whisk in mayonnaise, mustard, onion, parsley and salt. Gradually whisk in oil. Source: Gourmet Magazine TYped by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Hot Cinnamon Parfait Categories: Desserts, Fruits, Kooknet, Cyberealm Yield: 4 servings 5 lg Tart, Green Apples; peeled -cored and coarsely chopped 1/4 c Sugar 1/4 c Water 1/4 c Golden Raisins 1/2 ts Ground Cinnamon 7 oz Box Shortbread Cookies 1 pt Vanilla Ice Cream 1/4 c Walnuts; chopped In a medium-sized saucepan, combine apples, sugar, water, raisins and cinnamon; bring to a boil, reduce heat to medium and cook apple mixture, covered, for 15 minutes. Stir occasionally and cook until all moisture is absorbed. Place cookies in a bag and crush with rolling pin into crumbs. Divide half the crumbs between serving glasses. Divide apple mixture between serving glasses and top with remaining crumbs. Scoop ice cream onto each and sprinkle with nuts. Serve at once. Source: Medford Mail Tribune, 20 December 1994 TYped by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: CLASSROOM PASTE Categories: Children, Kooknet, Cyberealm Yield: 1 servings 1 c non-self-rising wheat -flour 1 c sugar 1 c cold water 4 c boiling water 1 T powdered alum 1/2 tsp oil of cinnamon -(optional) 1. Combine flour and sugar in a large pot. slowly stir in cold water to form a paste. 2. Slowly addboiling water, stirring vigorously to bread up lumps. 3. Bring mixture to a boil, stirring constantly, until thick and clear. 4. Remove from heat and add alum. Stir until well mixed. 5. Add oil of cinnamon if paste will not be used immediately. Makes about 1-1/2 qts. How to Use It: Classroom paste is a good all-purpose paste, especially appropriate for work with children. It is also excellent for papier-mache projects. Stored in a closely capped jar, this paste will keep for several weeks. It keeps longer than Paper Paste and is a little softer. If it gets too thick it can be thinned with hot water for easy spreading. Courtesy of Kay Crowley, Boomerville USA Houston, TX 7130370-1448 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: CORNSTARCH FINGER PAINT Categories: Children, Kooknet, Cyberealm Yield: 1 servings 1/4 c Cornstarch 4 c Water -- boiling Food coloring Dissolve cornstarch in a small amount of cold water. In pot gradually add boiling water stirring constantly, until mixture thickens. Add coloring. Courtesy of Kay Crowley MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: CRYSTAL GARDEN Categories: Children, Kooknet, Cyberealm Yield: 1 servings 6 tb Salt 6 tb Bluing -- liquid 6 tb Water 1 tb Ammonia Food coloring Combine salt, bluing, water and ammonia. Pour over small pieces of rock or coal in a shallow GLASS OR CHINA bowl. Drip food coloring on top, if desired. Crystals will begin to grow soon. Add water occasionally to keep crystals growing. You'll probably want to supervise pretty closely... Courtesy of Kay Crowley MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: CRAFTS FOR KIDS WITH FOOD Categories: Children, Kooknet, Cyberealm Yield: 6 servings 1 c Flour 1/2 c Salt 2 tb Cooking oil 2 tb Cream of tartar 1 c Water with desired color of -food coloring From: Healthy Meals and More HOMEMADE PLAY DOUGH Cook the above mixture over medium heat stirring until stiff. Cool and knead out lumps. Store in airtight container. FINGER PAINTING For young children, prepare instant chocolate pudding and let them do creative finger painting with no danger if some finds its way to their mouths! MACARONI PICTURES Have various shapes of pasta to choose from. Let children glue these onto colored paper for creative pictures. PLACE MATS Let children draw their own pictures on fairly heavy paper. Use clear contact paper to cover the front and back of the drawing. They now have their own personal placemat. These make fun presents for Mom and Dad for special occasions. CHRISTMAS TREE ORNAMENTS 1 cup cornstarch 2 cups baking soda 1 1/4 cups cold water Mix and cook over medium heat stirring constantly about 4 minutes or til mixture thickens into a moist mashed potato-like consistency. Cover with a cloth while it cools enough to knead it. Roll out dough and cut into shapes using a straw to put a hole in the top for a ribbon to hang on the Christmas tree. Dry 24 hours. Paint with tempera paints. PAPIER MACHE Dry laundry starch cold water Mix the starch and water in equal amounts. Stir completely. Let stand. This will thicken. Tear newspaper or tissue paper into strips. Dip these strips into mixture. Shape over a balloon or into a mask shape, figures, animals, etc. Let dry 3 days or so, depending on thickness. Paint with acrylic paints. ARGO DO-IT YOURSELF CLAY THAT'S SAFE FOR KIDS 2 cups baking soda 1 cup Argo Corn Starch 1 1/4 cups water Mix cornstarch and baking soda, add water, mix. Bring to a boil, stirring constantly. Thicken to consistency of mashed potatoes. Form clay into desired shapes, let dry for 36 hours, color with paint or felt-tip marker, and coat with shellac or clear nail polish. Courtesy of Kay Crowley MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: FACE PAINT Categories: Children, Kooknet, Cyberealm Yield: 1 servings 1 ts Cornstarch 1/2 ts Water 1/2 ts Cold cream Food coloring You can use just cold cream and food coloring Combine cornstarch and water in small dish. Mix until smooth. Stir in food coloring and cold cream. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: FACE PAINTING Categories: Children, Kooknet, Cyberealm Yield: 1 servings 1 tsp cornstarch 1/2 tsp water 1/2 tsp cold cream Food coloring Muffin pan In each cup of muffin pan, combine your ingredients using a separate cup for each color. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: GAK RECIPE Categories: Children, Kooknet, Cyberealm Yield: 1 servings Solution A: 1 1/2 cups warm water 2 cups elmers white glue Food coloring Mix together until --completely dissolved Solution B: 4 teaspoons borax 1 1/3 cups warm water Mix together until --completely dissolved Pour solution A into Solution B. Do not mix! Lift Gak out and knead into shape. Here are some tips: Borax can be found in the laundry detergent section of a grocery store- such as "20 Mule Team" If you are going to half the recipe... use only half of Solution A and mix the whole amount of Solution B. The results will be the same. This is important..This is the only way you can half the recipe. Do not double the recipe and do not reuse Solution B (the borax and water), use only Elmer's glue. ago) MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: JEWELRY CLAY FOR KIDS Categories: Children, Kooknet, Cyberealm Yield: 1 servings 3/4 c Flour 1/2 c Salt 1/2 c Cornstarch Warm Water Supervise as children follow these steps: 1. Mix dry ingredients together. 2. Gradually add warm water until the mixture can be kneaded into shapes. 3. Make beads by rolling the dough into little balls, piercing the balls with toothpicks and allowing the balls to dry. 4. Paint and string the beads. From Magic Mixtures (Fearon) MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: JEWELRY CLAY FOR KIDS Categories: Kooknet, Cyberealm, Children Yield: 1 servings 3/4 c Flour 1/2 c Salt 1/2 c Cornstarch Warm Water Supervise as children follow these steps: 1. Mix dry ingredients together. 2. Gradually add warm water until the mixture can be kneaded into shapes. 3. Make beads by rolling the dough into little balls, piercing the balls with toothpicks and allowing the balls to dry. 4. Paint and string the beads. From Magic Mixtures (Fearon) MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: MAGIC MUD Categories: Children, Kooknet, Cyberealm Yield: 12 servings 5 tb Cornstarch 3 tb Water Food coloring Measuring spoon Mug Spoon Spoon cornstarch into mug. Add water and stir. It should be difficult to stir, even when water and cornstarch are fully mixed. Color your magic mud. Don't add too much food coloring or your mud will become runny. If this happens, add a little cornstarch until the mud feels like it did before adding the food coloring. Squeeze a small quantity of magic mud between your fingers and roll it into a ball or sausage. What happens instructions and try it again. Source: Education RT MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: PLASTER OF PARIS HAND PLAQUE Categories: Kooknet, Cyberealm, Children Yield: 1 servings Plaster of Paris Water Foil pan Cooking oil Supervise as you have children follow these steps. 1. Mix plaster of paris according to the directions on the package. 2. Pour the mixture into a foil pan. 3. Rub one hand with cooking oil and press it firmly into the center of the pan. 4. Remove hand from plaster of paris and wash it immediately. 5. When the plaster of paris is partly set, use a pencil to make a small hole near the top of the plaque for hanging. From Magic Mixtures (Fearon). MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: MODELING GOOP Categories: Children, Kooknet, Cyberealm Yield: 1 servings 2 c Salt 2/3 c Water 1 c Cornstarch 1/2 c Water Combine salt and water; heat over medium for 4-5 minutes. Remove from heat. Combine cornstarch and water; add to salt mixture. Stir until smooth and return mixture to low heat and continue to stir until thick. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: ROCK CANDY for Kids Categories: Children, Kooknet, Cyberealm Yield: 1 servings 2 c granulated sugar Heavy cord 1 c water The book says to put one cup of water into a small saucepan, pour 2 cups of granulated sugar into the water, heat the water and sugar on the stove over a medium heat, continue stirring until the sugar melts, keep adding sugar and stirring until it melts, stop adding sugar when you see that it will no longer dissolve in the water (that is until you see sugar lying on the bottom of the saucepan). Remove the pot from the stove, let the liquid cool until it is just warm. Pour the liquid into a clean glass jar. Tie one end of a piece of heavy cord around the middle of a pencil. Place the pencil over the top of the glass jar letting the cord fall into the liquid. Crystals will begin to form in a few hours. The next day, remove the cord from the jar, pour the sugar liquid back into the saucepan, reheat and cool it just as you did before. Pour the liquid back into the jar and reinsert the cord with the crystals into it. More crystals will form. If you repeat this procedure every day the crystal candy will grow bigger and bigger. When it has reached a size that pleases you, snip off any excess string and enjoy. Source: CATHY HASKELL (TRKG42A) MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: SILLY PUTTY Categories: Children, Kooknet, Cyberealm Yield: 1 servings 1/2 c Elmer's glue 1/2 c Starch -- liquid Food coloring Do NOT substitute any other glue for Elmer's glue! Slowly add starch to glue and knead with fingers. The more you work with it the better it jells. Add food coloring if you want. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: SOAP CRAYONS Categories: Children, Kooknet, Cyberealm Yield: 1 servings Ivory snow flakes Water Food coloring Mix all ingredients. (Proportions not given.) Shape and let harden. Can be used in the tub Recipe By : MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: VOLCANO Categories: Children, Kooknet, Cyberealm Yield: 6 servings Clay -- modeling 1 ts Baking soda Food coloring -- red 1 ts Vinegar My favorite kiddy project is the classic baking soda and vinegar volcano. Make a volcano out of play doh or modeling clay. In the crater put baking soda and perhaps a little red food coloring. To display, pour vinegar in it and watch it erupt! Recipe By : MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: SUBSTITUTE BAKED DOUGH Categories: Children, Kooknet, Cyberealm Yield: 1 servings 4 c Flour 1 c Salt 2 c Water Condensed milk Used for molding, then saving. Combine flour, salt, and water. Shape. Brush with condensed milk. Bake at 250 degrees for 1 hour. Recipe By : MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: GIANT BUBBLE LIQUID Categories: Children, Kooknet, Cyberealm Yield: 1 servings -Jo Ferry cmsj69b 1/2 c Joy or Dawn dish detergent 5 c Water; distilled is best 2 tb Glycerine Mix the dish detergent with the water. (Measure carefully, it makes a big difference. Stir. Add the glycerine (you can usually get this in a drug store), this makes more durable bubbles. You can bend a wire coat hanger into a circle and wind a string around it. Depending on how big you make your circle, you get great big bubbles. The string helps in getting the liquid to stay on the circle. You can also use straws and string-Tie a 2 1/2 foot length of string though two straws and unleash square bubbles . The trick is to dip your string and straw thing into the solution and wave it in the air. Break the bubble off by flipping the apparatus up a bit. Plain straws make good bubble pipes. Also try using the plastic strawberry baskets, they make lots of little bubbles. It is fun to experiment with all different bubble makers. Big-time bubble making is a bit like fishing. You'll have much better luck in cool wet weather. Early evenings, nighttime and early mornings are often good. Just after a rain is ideal. Don't throw any leftovers away, the longer it sits the better it becomes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: CLOUD DOUGH Categories: Children, Kooknet, Cyberealm Yield: 1 servings 1 c Oil 6 c Flour 1 c Water Food coloring (like play dough but more elastic) Mix all ingredients and knead. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: CORNMEAL DOUGH FOR KIDS Categories: Cyberealm, Kooknet, Children Yield: 1 servings 1 1/2 c Flour 1 1/2 c Cornmeal 1 c Salt 1 c Water Supervise as you have children do the following steps: 1. Mix all ingredients together. 2. Add more water to make the mixture cling. This dough will keep up to six weeks in an airtight container. From Magic Mixtures (Fearon). MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: FRANKLIN MUSEUM BUBBLE LIQUID Categories: Children, Cyberealm, Kooknet Yield: 1 servings -Jo Ferry jynx23a 16 Scoops of water 2 Scoops of dish soap 1 Scoop of glycerine This is from the Professor of Bubblelogy at the Franklin Museum in Philadelphia, PA. Mix together and store tightly covered. Best when aged! If you use a one ounce scoop it works out to 16 oz of water, 2 oz of dish soap, and 1 oz of glycerine. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: FINGER PAINTS Categories: Children, Kooknet, Cyberealm Yield: 1 servings -Jo Ferry jynx23a 1/2 c Flour 1/2 c Salt Water* Food coloring *1/2 to 3/4 cup, enough to make the consistancy of a thick gravy. Mix the food coloring into the water and then add the salt and flour. Mix well. Note: I bought the Tupperware small snack cups (the ones in red, blue, yellow and green) and then matched the colors. It makes a great gift and easy to find the color. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: DANCING SPAGHETTI Categories: Children, Kooknet, Cyberealm Yield: 1 servings -Jo Ferry jynx23a 2 c Water 1 tb Baking soda 3 tb Vinegar Long spaghetti noodles Tall glass In the tall glass put the water and baking soda and stir. Break the noodles into 1" pieces, set aside. Stir in the vinegar and add the noodles last. It's also fun to add some food coloring to the water. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Quick Marinated Chicken Categories: Poultry, Main dish, Kooknet, Cyberealm Yield: 4 servings 1 ea Chicken, cut-up ...marinade... 1/2 c Vinegar 1 c Vegetable oil 1 tb Ground black pepper 1 tb Salt 3 tb Worchestershire sauce 2 tb Lemon juice 2 tb Thyme 1 tb Garlic salt 2 tb Mayonaise Rinse chicken pieces, pat dry and place in a large plastic bag. Place marinade ingredients in a jar, cover and shake well (yes, it is ugly!) Pour marinade over chicken, squeeze out air and seal bag. Rotate several times to coat chicken. Marinade in refrigerator 1 hour to overnight. Remove chicken, saving excess marinade. Grill over hot coals or 6-7 inches from oven broiler until done (30-45 min.) , basting several times with reserved marinade. Courtesy of Bob Chrisp, THE COOKS CORNER KOOK-NET HOST (703)560-1168 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Banana Push-Ups Categories: Children, Kooknet, Cyberealm Yield: 6 servings 2 lg Bananas, Cut Up 1/2 c Instant Nonfat Dry Milk 1 c Plain Yogurt 6 oz Frozen Orange Juice -Concentrate (1 Can) 1 c Water Combine all of the ingredients in a blender and whirl until foamy. pour into paper cups and freeze. Push up from the bottom of the cup. From Super Snacks For Kids by Penny Warner Copyright 1985 Posted by Annette Johnsen MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Chocolate Snack Blocks Categories: Children, Cyberealm, Kooknet Yield: 6 servings 3 Envelopes Unflavored Gelatin 3/4 c Cold Water 1 c Boiling Water 1/3 c Granulated Sugar 2 c (12 Ounces) Semi-Sweet -Chocolate Mini Chips Yield: About 6 Dozen Squares If you kids like the fruit gelatin snacks, they'll love these chocolate snacks. In a blender, sprinkle the gelatin over the cold water and let stand for 5 minutes. Add the boiling water and sugar, cover and blend on low speed until the gelatin is completely dissolved, about 2 minutes. Continue to blend, gradually adding small amounts of the chocolate chips until the chips are melted and the mixture is smooth. Pour into an 8- or 9-inch square pan. Refrigerate until firm and cut into 1-inch squares or shapes with cookie cutters. Posted by Annette Johnsen MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Frozen Fruit Treat Categories: Cyberealm, Kooknet, Children Yield: 6 servings 1 3/4 c Strawberries 1 lg Can crushed pineapple 5 Bananas (cut in cubes) 12 oz Frozen orange juice -concentrate 1 1/2 c Water From: Healthy Meals and More Mix ingredients together. Freeze in small paper cups. Serve partially defrosted. Children love this nutritious treat! Posted by Annette Johnsen MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Fruit Moos Categories: Children, Kooknet, Cyberealm Yield: 6 servings 1/2 Tray Ice Cubes 1 c Vanilla Or Fruit Ice Cream 1 c Fresh Or Frozen Fruit -(Blueberries, Strawberries, -Cantaloupe, Bananas) Whirl all of the ingredients in a blender and freeze. NOTE: Only freeze this for one hour, longer and it will be to hard to eat. From Super Snacks For Kids by Penny Warner Copyright 1985 Posted by Annette Johnsen MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Jello Aquarium Recipe Categories: Children, Kooknet, Cyberealm Yield: 6 servings 1 pk Jello Berry BLUE jelly -powder 1 c Boiling water 2 c Ice cubes gummy fish Dissolve jelly powder in boiling water. Add ice cubes, stirring until jelly thickens, about 3-5 minutes. Remove any unmelted ice. Spoon jelly into to clear sided bowls. Poke 3 or 4 gummy fish into each dish of slightly thickened jelly. Refrigerate 30 minute to set. Serve with 1-1/2 hours. Origin: Insert from Jello Berry Blue Shared by: Sharon Stevens Posted by Annette Johnsen MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Jello Skating Pond Recipe Categories: Children, Kooknet, Cyberealm Yield: 6 servings 1 pk Jello Berry BLUE jelly -powder 1 c Boiling water 2 c Ice cubes gummy bears cool whip spearmint trees (jellies) Dissolve jello powder with boiling water. Stir in ice cubes. Continue stirring for 3-5 minutes and then remove any leftover ice cubes. Pour into clear pie plate. Chill until set. Just before serving, decorate with cool whip (as snow) around 2/3 of the edge. Decorate with gummy bears skating, and a wafer roll cookie as a log. Origin: Jello Berry BLUE jelly powder insert Shared by: Sharon Stevens Posted by Annette Johnsen MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Modeling Dough Categories: Children, Kooknet, Cyberealm Yield: 1 servings 1 c Flour 1 c Water 1 tb Oil 1/2 c Salt 1 ts Cream of tarter X Food coloring Servings: 1 Mix ingredients in a pan. Cook over medium heat until mixture pulls away from sides of pan and becomes doughy in consistency. Knead until cool. Model different colors of clay into any shape you can imagine. Not edible. Can be used over and over again. Keeps three months. Posted by Annette Johnsen MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Variety Pack Popsicles Categories: Children, Kooknet, Cyberealm Yield: 6 servings 1 (6 oz) can frozen orange -juice concentrate, softened Or wuse grape juice, -cranberry juice 1 (6 oz) can water 1 pt Vanilla ice cream, softened, -or 2 containers of Plain yogurt Popsicle sticks Cups Whir in a blender. Pour into molds, insert sticks, and freeze. POLYNESIAN POPSICLES 1 cup skim milk 1 envelope unflavored gelatin 1/2 cup honey or sugar 1 egg white 1 1/4 cups apricot nectar or canned pineapple juice popsicle sticks and cups Pour milk into blender and add gelatin. Let soften for one minute before adding the rest of the ingredients to whip. Pour into molds, insert sticks, and freeze. CREAMSICLES 1 (6 oz) can peaches in light syrup or 2 fresh ripe peaches, sliced and pitted 1 cup heavy cream 1 tsp sugar or honey (optional) popsicle sticks and cups Whip cream in a blender for 30-45 seconds. Add peaches and honey. Whir until smooth. Pour into molds, insert sticks, and freeze. CHOCOLATE POPS 1 (8 oz) container plain yogurt 2 tbsp cocoa or carob powder 2 tbsp brown sugar or honey popsicle sticks and cups Liquify in a blender, pour into molds, insert popsicle sticks, and freeze. KEEP-ON-HAND SNOW CONES Freeze orange juice (or any other flavored juice) in ice cube trays, Pop frozen juice cubes in a plastic bag to store. Put three to six of these cubes at a time in a blender. Turn blender on and off until cubes reach snowy consistency. Pile into a cup to serve. The whole batch blended at once will keep its carnival consistency stored in a container in the freezer. Kids can serve themselves. Adding a little water makes it a "slush". Even kids who don't care for orange juice like it this way. WATERMELON POPSICLES 1 cup seedless watermelon chunks 1 cup orange juice 1 cup water popsicle sticks and cups Blend these ingredients into a blender, pour into molds, insert sticks, and freeze. Posted by Annette Johnsen MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: LEMONADE Categories: Beverages, Kooknet, Cyberealm Yield: 1 serving 2 tb Fresh lemon juice 1 1/2 tb Sugar syrup--See NOTE 1 c Water -(carbonated water is - sometimes refreshing) FOR COLD LEMONADE, put the lemon juice, sugar syrup and water in a glass and stir. Add ice to chill. Float lemon slices. NOTE: To make sugar syrup, bring equal parts of sugar and water to a boil, stir until sugar dissolves, and remove from the heat. Cool before using. Store unused syrup in a covered container in the refrigerator. from "The Fannie Farmer Cookbook" (Knopf, 1990). MARION CUNNINGHAM PRODIGY GUEST CHEFS COOKBOOK Posted by Michael Prothro,Mike's Sunshine Resort * Fayetteville,AR * (501)521-8920þ MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: MAKE-AHEAD LEMONADE BASE & FRUIT VARIATIONS Categories: Beverages, Fruits, Kooknet, Cyberealm Yield: 1 servings 2 1/2 c Water 1 1/4 c Sugar 1/2 ts Finely shredded lemon peel 1 1/4 c Lemon juice For sugar syrup, in a medium saucepan heat and stir water and sugar over medium heat till sugar is dissolved. Remove from heat and cool about 20 minutes. Add lemon peel and lemon juice to the sugar syrup. Pour into a covered jar and chill. Store lemonade base in the refrigerator for up to 3 days. Use to make the Lemon Sherbet Float, the Strawberry lemonade slush or the Tropical Lemon Iced Tea. Makes about 5 cups of lemonade base. LEMON SHERBET FLOAT (Sippable sherbet with a sweet and tangy lemon taste--): For each serving, place 1 or 2 small scoops lemon sherbet in a tall glass. Pour 1/2 cup carbonated water over the sherbet. Sprinkle with fresh raspberries or blueberries, if desired. Serve immediately. (187 calories) STRAWBERRY-LEMONADE SLUSH (Two summer-fresh tastes in one--): For each serving, in a blender container combine 1/2 cup fresh or frozen unsweetened strawberries, 1/3 cup Make-Ahead Lemonade Base, and 1 tablespoon sugar. Blend till smooth. With blender running, add about 1 cup ice cubes, one at a time, through opening in lid till strawberry mixture becomes slushy. Pour into a tall glass. Garnish slush with a fresh strawberry half, if desired. Serve immediately. (198 calories) "Better Homes and Gardens", July 1993 Posted by Cate Vanicek Posted by Michael Prothro,Mike's Sunshine Resort * Fayetteville,AR * (501)521-8920þ MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: BASIC LEMONADE Categories: Beverages, Cyberealm, Kooknet Yield: 10 servings 1 ea Makes 2-1/2 Quarts 6 ea Lemons 1 c Sugar 8 c Ice Water 1 c Boiling Water Squeeze juice from lemons into a bowl. Set lemon rinds aside; strain lemon juice into a large pitcher. Add sugar and ice water; stir until sugar is dissolved. Set aside. Place lemon rinds in a bowl and add boiling water. Let stand until water is cold. Discard rinds, add water to picher and stir well. Refridgerate until well chilled. From Sheila Buff and Judi Olstein, "The New Mixer's Guide to Low-Alcohol & Nonalcoholic Drinks." Published By HPBooks, Inc., 1986, ISBN 0-89586-458-4. Posted by Michael Prothro,Mike's Sunshine Resort * Fayetteville,AR * (501)521-8920þ MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: GRANITA DI LIMONE (LEMON WATER ICE) Categories: Desserts, Kooknet, Cyberealm Yield: 3 servings 4 lg Lemons 1/2 c Sugar 2 c Water Wash one lemon and pare the rind thinly with a potato peeler. Heat the sugar and water gently until the sugar has completely dissolved, then add the rind and boil for 5 minutes exactly. Strain and leave until cold. Squeeze the juice from all 4 lemons, strain into the syrup and mix. Pour into an ice cube tray and freeze until firm. Posted by Michael Prothro,Mike's Sunshine Resort * Fayetteville,AR * (501)521-8920þ MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: HONEY LEMONADE Categories: Beverages, Kooknet, Cyberealm Yield: 8 servings 1 c Honey 1 c Hot water 3/4 c Lemon juice 8 c Cold water Stir honey and hot water over low heat until blended. Let cool and add lemon juice and cold water. Pour into iced glasses. The honey/water syrup may be refrigerated and used to make lemonade a glass at a time. To serve, mix 4 T syrup to 1 1/2 T lemon juice and 1 c water per person. Pour into iced glasses. Posted by Michael Prothro,Mike's Sunshine Resort * Fayetteville,AR * (501)521-8920þ MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: INDIAN STYLE LEMONADE Categories: Beverages, Ethnic, Kooknet, Cyberealm Yield: 8 servings 8 c Water 1/2 c Fresh lime juice 2/3 c Fresh lemon juice 1 1/3 c Maple syrup 1/2 tb Freshly grated ginger 1/8 ts Cayenne, optional Combine all ingredients in a large pitcher or punch bowl. Serve at room temperature or chilled. "Vegetarian Times" July, 1993 Posted by Michael Prothro,Mike's Sunshine Resort * Fayetteville,AR * (501)521-8920þ MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: OLD FASHIONED LEMONADE Categories: Beverages, Kooknet, Cyberealm Yield: 12 servings 1 1/2 c Sugar, granulated 1 1/2 c -Water 1 tb Lemon rind; finely grated 1 1/2 c Lemon juice; 6-7 lemons 1 Lemon; sliced thinly Mint sprigs "This delightful recipe is from _The Anne of Green Gables Cookbook_ by Kate MacDonald." In small saucepan, stir together sugar, water and lemon rind. Bring to a boil; stirring constantly; boil for 5 minutes, stirring. Remove from heat and let cool. Stir in lemon juice. Transfer to a jar; cover and refrigerate for up to 3 weeks. To serve, place 2 ice cubes in each tall glass. Add 1/4 cup (50ml) of the syrup and 3/4 cup (175ml) cold water; stir well. Garnish with lemon slice and sprig of mint. MAKES: about 3 1/2 CUPS, ENOUGH FOR 12 SERVINGS SOURCE: _The Green Gables Cookbook_ Posted by Michael Prothro,Mike's Sunshine Resort * Fayetteville,AR * (501)521-8920þ MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: PINK LAVENDER LEMONADE Categories: Beverages, Kooknet, Cyberealm Yield: 6 servings 2 1/2 c -Distilled water 1 1/2 c Sugar 6 lg Strawberries; hulled -OR- 1/4 c Pink hibiscus flowers; dried -pesticide free 1/4 c Lavender leaves; chopped -OR 1 tb -dried Lavender flowers 2 1/2 c -Distilled water 2 1/4 c Lemon juice 1/2 c Sugar; optional Fresh lavender flowers -for garnish The original recipe calls for hibiscus flowers and suggested strawberries as a substitute. I have reversed the order. As well, I don't think it is necessary to use distilled water in most locations. In medium saucepan, combine 2 1/2 cups water, sugar and hibiscus flowers (or hulled strawberries). Bring to a boil, stirring to dissolve sugar. Reduce heat. Simmer 5 minutes to extract pink to extract pink from flowers. Remove from heat. Stir in lavender leaves. Cover and cool. Strain cooled herb liquid into large pitcher or jar (if using strawberries, gently press juice from berries.) Add remaining 2 1/2 cups water and lemon juice. Stir well. Add 1/2 cup more sugar, if desired. Just before serving, add ice cubes. Pour into chilled glasses.Garnish with lavender flowers. YIELD: 6-8 Servings SOURCE: Victoria magazine, July 1993 posted by Anne MacLellan Posted by Michael Prothro,Mike's Sunshine Resort * Fayetteville,AR * (501)521-8920þ MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: REAL LEMONADE Categories: Beverages, Kooknet, Cyberealm Yield: 8 servings 5 x Juice of 5 lemons 5 c Cold water 3/4 c Sugar water 1 ea Lemon; cut in paper thin -slices 1 ea Tray ice cubes Squeeze the juice from 5 fresh lemons and pour it thru a coarse strainer into a pitcher. Add 4c cold water and sugar water to taste, adding another cup of water if the lemons are particularly juicy. Add lemon slices and ice cubes and stir to blend and bruise the lemon a bit. Pour into tall glass and enjoy. Sugar water--1/2c sugar to 1c hot water. Pour water over the sugar and stir til dissolved. Store in covered jar in frig. From Home Coking Echo Posted by Marge Clark Posted by Michael Prothro,Mike's Sunshine Resort * Fayetteville,AR * (501)521-8920þ MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: STRAWBERRY LEMONADE Categories: Beverages, Fruits, Kooknet, Cyberealm Yield: 4 servings 1 qt Fresh Strawberries, Hulled 3 c Cold Water 3/4 c Lemon Juice 3/4 c Sugar * 2 c Club Soda, Chilled 1 x Ice 1 x Garnishes ** * 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. Posted by Michael Prothro,Mike's Sunshine Resort * Fayetteville,AR * (501)521-8920þ MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: STATE FAIR LEMONADE Categories: Beverages, Kooknet, Cyberealm Yield: 1 gallon 8 Lemons 1 c Sugar 10 Ice cubes Bring lemons to room temp. Roll; slice in half and squeeze into gallon container. Toss lemon rinds into container. Pour sugar over rinds. Let sit for one half hour. Add ice cubes and enough water to fill container. Stir and serve. Each 12 oz serving has 91 calories and 0 grams fat. Source: Store ad Posted by Michael Prothro,Mike's Sunshine Resort * Fayetteville,AR * (501)521-8920þ MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: BEST EVER LEMONADE^ Categories: Beverages, Kooknet, Cyberealm Yield: 1 servings 4 Lemons 1 c Sugar 1 qt Water Peel lemons and put rinds into a bowl. Cover with sugar and let stand a half hour. Boil water, pour over lemons and sugar. When cool, take out rinds. Squeeze lemons, strain and add to sugar mixture. Chill and serve ice cold. Many of the recipes in this collection did not contain amounts or oven temperatures. I have typed them in as they appear in the book, typos and all. Depression Era Recipes Patricia R. Wagner ISBN 0-934860-55-6 Entered by Carolyn Shaw 5-95 Posted by Michael Prothro,Mike's Sunshine Resort * Fayetteville,AR * (501)521-8920þ MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: MINTED LEMONADE Categories: Ethnic, Beverages, Kooknet, Cyberealm Yield: 1 servings MMMMM----------------INFO: FROM YANKEE MAGAZINE--------------------- Posted by Perry Lowell, -INTERCOOK Echo, May '92 3 c Sugar 1 1/2 c Water 9 Lemons, sliced and seeded 1 c Fresh mint leaves, loosely -packed 1 ga Cold water In a saucepan, combine the sugar, water, and sliced lemons. Heat to a boil and simmer for 5 minutes. Remove from heat and add mint leaves. Cool. Combine with cold water, mixing well. Strain into ice-filled glasses. Garnish each glass with a slice of lemon and a sprig of mint. Makes approximately 1 gallon. Courtesy of Shareware Posted by Michael Prothro,Mike's Sunshine Resort * Fayetteville,AR * (501)521-8920þ MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Energizer Categories: Beverages, Kooknet, Cyberealm Yield: 2 servings 2 pk Carnation Instant Breakfast -Powder; any flavor 16 oz Skim Milk 2 Bananas 2 tb Peanut Butter Place all ingredients in a blender and blend until smooth. Per serving: 414 calories, 10 g fat, 17 g protein, 4 mg cholesterol, 70 g carbohydrates, 304 mg sodium. Note: This is a great high-energy drink when you've missed a meal or when you're trying to add some high-powered calories to build muscle. It is well-rounded in nutrients and will help you meet you high-performance nutritional needs. Source: San Francisco Examiner, 19 July 1995 Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Fuzzy Navel Categories: Beverages, Kooknet, Cyberealm Yield: 2 servings 1 md Peach; peeled 8 oz Low-Fat Peach Yogurt 4 oz Orange Juice 4 oz Ginger Ale Combine the peaches, yogurt, and juice into a blender and blend until smooth. Divide the ginger ale among serving glasses and add a portion of yogurt to each. Watch it foam, and enjoy. Per serving: 178 calories, 1 g fat, 6 g protein, 5 mg cholesterol, 37 g carbohydrates, 73 mg sodium. Note: This is high in calcium, vitamin A and potassium. It is especially good a few hours after a good run on a balmy summer day. Source: San Francisco Examiner Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Fluid-Replacer Sports Drink Categories: Beverages, Kooknet, Cyberealm Yield: 2 servings 16 oz Prepared Caffeine-Free Lemon -Tea 2 tb Sugar 1/8 ts Salt 2 oz Orange Juice Dissolve the sugar and salt in the hot tea. Cool. Blend the tea and orange juice in a blender or shaker. Drink cold for best taste. Per Serving: 60 calories, less than 1 g fat, less than 1 g protein, 15 g carbohydrates, 130 mg sodium, no cholesterol. Notes: This is good as a fluid-replacer before, during and after workouts. Keeps in the refrigerator for up to a week, so you can make a double or triple recipe. Freeze it in your water bottle for a cool drink on a long hot ride. Source: San Francisco Examiner Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: CHEESECAKE COOKIES Cyberealm Categories: Kooknet, Cyberealm, Cheesecake, Cakes, Desserts Yield: 16 servings (Crust): 5 T Butter, softened 1/3 c Brown sugar, packed 1 c Flour (Filling): 1 pk (8oz) Cream cheese, softened 1/2 c Sugar 1 Egg 2 T Milk 1 T Lemon juice 1/2 t Vanilla Heat oven to 350 degrees F. In a medium-size bowl blend together butter, brown sugar, and flour with a fork until mixture resembles course crumbs. Put 1 cup of the mixture aside for topping. Press remaining mixture into an 8x8x2 inch baking dish; bake for 15 minutes. In another bowl combine sugar and cream cheese, mixing until smooth. Thoroughly beat in egg, milk, lemon juice, and vanilla. Spread over the baked crust and sprinkle with remaining brown sugar mixture. Bake for 25 minutes. Let cool, then chill for at least 1 hour. Cut into 16 squares; serve. Edited to MM format by: Lois Flack, CYBEREALM BBS, Watertown, NY - Home of Kook-Net (315)782-1120 - MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: CHEESECAKE COOKIES SQUARES Categories: Kooknet, Cyberealm, Cheesecake, Cakes, Desserts Yield: 16 servings (Crust): 1/3 c Butter 1/3 c Brown sugar 1 c Whole wheat flour 1/2 c Chopped walnuts OR- -sesame seeds OR - -sunflower seeds (Filling): 1/4 c Honey 8 oz Cream cheese, softened 1 Egg 2 tb Milk 1 tb Lemon juice Grated peel of 1 lemon 1/2 ts Vanilla 1/2 ts Nutmeg (optional) (Topping): Reserved crumb mixture Sliced fruit (apples, pears, -peaches, etc.) OR nuts With a pastry cutter, blend whole wheat flour, brown sugar, and butter to make a crumbly mixture. Stir in chopped nuts or seeds. Reserve 1/2 cup of the mixture for topping. Press remaining crumbs into an 8 inch square baking dish that has been lightly oiled. Bake at 350 degrees F. for 12-15 minutes. Beat filling ingredients until smooth and pour over the prepared crust. Sprinkle with the reserved crumb mixture. Add fruit or nuts over top and bake at 350 degrees F. for 25 minutes. Cool and then refrigerate. Cut into 2 inch squares. Store in the refrigerator. Edited to MM format by: Lois Flack, CYBEREALM BBS, Watertown, NY - Home of Kook-Net (315)782-1120 - MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: APPLE STREUSEL CHEESECAKE Categories: Kooknet, Cyberealm, Cheesecake, Cakes, Desserts Yield: 1 cheesecake I make this cheesecake often, especially in the fall. I don't use special recipe, just make a plain, New York type cheesecake, but add apple pie spices like cinnamon and nutmeg (to taste). Then add diced fresh apples to taste (couple of cups usually). Then top the whole thing with a streusel topping (butter, sugar and a little flour all cut up together) like you would put on a Dutch Apple Pie and bake as the directions for the plain cheesecake suggest. It is wonderful. Edited to MM format by: Lois Flack, CYBEREALM BBS, Watertown, NY - Home of Kook-Net (315)782-1120 - MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Honey-Soy Steak Strips Over Basmati Categories: Meats, Low-fat, Low-cal, Ww, Kooknet Yield: 2 servings 1/2 lb Steak, 1/4" thick 1 md Green pepper 2 c White basmati rice, cooked MMMMM--------------------------MARINADE------------------------------- 2 tb Soy sauce 2 tb Honey 1 ts Ground ginger 1 ts Garlic powder 1 ts Lemon juice 1/4 ts Crushed hot red pepper flak Combine the marinade ingredients, and the meat. Marinate in the fridge overnight. Cut the pepper in thin strips and fry in a skillet over medium heat for about 2 minutes. Add the marinated steak, and stir-fry until meat is no longer pink. Add the marinade juices and 1 cup of water to the skillet and bring to a boil. Simmer until the liquid is reduced to about 1/3. Arrange steak strips over the basmati, and drizzle the liquid from the frying pan on top. Notes: The marinade from this recipe was based on that of a "Healthy Meals in Minutes" Steak Kebab recipe. The original had 146 calories and 4 grams of fat per serving. Source: Lisa Clarke MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: CHOCOLATE CAPPUCINO CHEESECAKE Categories: Kooknet, Cyberealm, Cheesecake, Cakes, Desserts Yield: 1 cake (Crust): 1 c Chocolate wafer crumbs 1/4 c Soften butter 2 T Sugar 1/4 t Cinnamon : (Filling): 24 oz Cream cheese, room temperature 1 c Granulated sugar 3 lg Eggs 8 1 inch squares semisweet chocolate 2 T Whipping cream 1 c Sour cream 1/4 t Salt 2 t Instant espresso coffee 1/4 c Hot water 1/4 c Coffee liqueur 2 t Vanilla extract : (Garnish): : Real leaves : Melted chocolate 1 c Whipping cream 2 T Powdered sugar 2 T Coffee liqueur Combine chocolate wafer crumbs, butter, sugar and cinnamon. Mix well. Press mixture into buttered springform pan. Set aside. Beat cream cheese until smooth. Gradually add sugar, mixing until well blended. Add eggs, one at a time. Beat at low speed until very smooth. Melt chocolate with cream over boiling water, stir until smooth. Blend well with cheese mixture. Add sour cream, salt, coffee liqueur and vanilla; beat until smooth. Turn into pan. Bake in center of oven at 350 degrees F. for 45 minutes or until sides are puffed. Center will be soft but will firm up when chilled. Turn off oven; leave door ajar. Allow cake to cool in oven for 45 minutes. Cover. Chill for 12 hours. Brush real leaves on one side with melted chocolate. Freeze until firm. Peel off leaves. Freeze until needed. Whip cream. Flavor with sugar and liqueur. Garnish cheesecake with mounds of whipped cream and chocolate leaves. Edited to MM format by: Lois Flack, CYBEREALM BBS, Watertown, NY - Home of Kook-Net (315)782-1120 - MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: BAKED APPLES from Lois Flack Categories: Desserts, Fruits, Cyberealm, Kooknet Yield: 6 servings 6 lg Baking apples 1/2 ts Cinnamon 1/4 ts Nutmeg 12 tb Brown sugar 1 1/2 ts Butter 1. Wash and core apples, then remove a 1 inch strip of peel around the middle of each apple. 2. Place apples in a 2 quart square baking dish. 3. Mix sugar, and spices in a small bowl. 4. Fill center of each apple with mixture and dot with 1/4 ts. butter. 5. Add enough water to baking dish to cover the bottom of the dish. 6. Bake uncovered, at 350ø until apples are tender. Baste with glaze occasionally. Serve warm, covered with some of the baking glaze and real whipped cream. Tip: MacIntosh or Granny Smith apples are great for this. From the kitchen of Lois Flack: * CYBEREALM BBS - Kook-Net -(315)786-1120 * MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: CHERRY CHEESECAKE DELIGHT (LO-FAT) Categories: Kooknet, Cyberealm, Cheesecake, Cakes, Low-fat Yield: 1 cake (Crust): 2 c Crushed Snackwells brand- : -Fat Free Cinnamon Snacks- : -(about 1 1/2 boxes) 3 T Sugar or 1 1/2 Tbsp sugar : + 1 1/2 packets Sweet N Lo 3 T -4 T Liquid Butter Buds* : (Filling): 8 oz Philadelphia Brand- : -FAT FREE CREAM CHEESE. 1/2 c Sugar or 1/4 cup sugar + 3 pckts Sweet N Lo 2 Egg Beaters (1/2 cup) 1 t Lemon juice 1 t Vanilla 3 T Flour : (Topping): 1 cn 21 oz of regular or lite- : -cherry pie filling- if : -using lite ADD 1 pack- : -Sweet n Lo and 1 tsp- : -almond extract 2 c Prepared DREAM WHIP 2 T Grape Nuts cereal * (Butter Buds come in a powder form for sprinkling on corn etc. AND they come in foil packs you mix with 4 oz of water to make an excellent Butter Substitute that's FAT FREE and excels in cooking) Combine the crust ingredients and press into bottom of 9 X 13 inch casserole dish that has been sprayed with NONFAT cooking spray. Beat all the filling ingredients together until smooth. Pour into the prepared baking dish. Bake at 350 degrees F. for 20-30 minutes. Cool. Spread Cherry Pie filling over top. Top with Dream Whip and sprinkle grape nuts on top. Edited to MM format by: Lois Flack, CYBEREALM BBS, Watertown, NY - Home of Kook-Net (315)782-1120 - MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Chef Freddy's Simply Peachy Apple Pie Categories: Cyberealm, Desserts, Pies, Kooknet Yield: 8 slices MMMMM-----------------------FOR THE CRUST---------------------------- 2 Pie crusts [10" unbaked] MMMMM----------------------FOR THE FILLING--------------------------- 1 1/4 c Sugar 1/2 c Flour 1 1/2 ts Apple pie spice 4 lg Peaches [fresh][peeled Pitted & finely sliced] 5 lg Apples [Granny Smith] [cored, peeled, & finely Sliced] 2 tb Butter MMMMM----------------------FOR THE TOPPING--------------------------- 1 tb Butter 2 tb Sugar 1/2 ts Apple pie spice 1) Pre-heat oven to 425ø... 2) Combine the sugar, flour, and the spice in a small bowl and mix well, then add the sliced fruit, tossing to coat all of the slices... 3) Spoon the filling into the bottom pie crust in a deep dish pie pan, with the deepest part in the middle. Pat the 2 tb of butter and arrange them on top of the apples. Moisten the edges of the bottom crust with water and put the top crust on sealing the edges. put strips of aluminum foil around the edges of the pie to prevent scoarching... 4) Combine the 1 tb butter [melted] and the « ts spice and brush the top of the crust, bake @ 425ø for 15 min. then reduce heat to 400ø and bake for 40 min... 5) Let stand to desired serving temp. and serve with french vanilla ice cream topped with a sprinkle of cinnamon... Source: Chef Freddy's kitchen, somewhere in a basement corner of Cyberealm Bbs. Home of Kooknet. in Watertown NY at (315) 786-1120... MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: ARIZONA SUNSET CHEESECAKE Categories: Kooknet, Cyberealm, Cheesecake, Cakes, Desserts Yield: 1 cheesecake (Shortbread Crust): 1 1/2 c Flour 1/2 c Finely ground pecans 1/3 c Sugar 1 lg Egg, separated 1/2 c Butter, softened (Cranberry Glaze Filling) 1 cn Whole berry cranberry- -sauce OR 2 cups cranberry -orange relish 2 tb Sugar 1 tb Cornstarch 1 tb Grated lemon zest 1 tb Lemon juice (White Chocolate Filling): 1 1/2 c Fresh orange juice 1-3 Inch x 1 inch piece- -of orange peel -(orange part only) 4 8 oz pkgs cream cheese 2/3 c Sugar 1 tb Grated orange zest 2 tb Cranberry Liqueur (such- -as Crantasia Schnapps) 8 oz White chocolate, melted 4 Eggs (Candied Oranges Topping): 4 c Water 2 c Sugar 3 Seedless oranges (unpeeled)- -cut into paper-thin slices (Garnish): Whipped Cream Shortbread Crust: Preheat the oven to 400 degrees F. Working on a large flat surface, such as a pastry board, place flour, pecans, and sugar in the center of the surface and mix together. Form a small depression or well in the center of the mound. Add the egg yolk and the softened butter to the well, then blend these with the dry mixture. Mix the ingredients thoroughly using your hands -- there is no substitute for warm hands. Shape the dough into a ball and wrap in plastic wrap. Chill for at least 10 minutes. Roll out the dough to a thickness of about 1/4-inch. You should have a circle of about 11 inches in diameter. For best results, roll out your dough between 2 sheets of waxed paper, then peel away the paper and cut the crust in a 9 inch circle. Place the circle inside a 9 inch springform pan. Prick the crust several times with a fork to keep the crust from puffing up during the baking. Place the springform pan in the oven and bake for 15 to 20 minutes, or until light brown. Allow to cool. Using the leftover dough, line the sides of the springform pan. Press the dough against the sides of the pan, smoothing it so as to have a continuous layer of crust all the way around the sides of the pan. Make sure that the side crust meets the bottom crust all the way around. Brush the reserved egg white onto the shell, covering the bottom and sides. This will seal the dough and keep it from becoming soggy. Set aside until ready to use. Cranberry Glaze Filling: Mix the sugar and cornstarch together in a small saucepan. Stir in the cranberry sauce. Cook over medium heat, stirring constantly, until thick. Stir in the lemon zest and lemon juice. Set aside to cool slightly. White Chocolate Filling: Reset the oven to 350 degrees F. Boil the orange juice and piece of orange peel in a heavy medium saucepan until the juice is reduced to 3 Tbsp - about 12 minutes. Remove and discard the strip of orange peel and set aside the reduced orange juice. Using an electric mixer, beat the cream cheese, sugar, grated orange zest, Crantasia, and reduced orange juice until smooth. Beat in the melted white chocolate and then the eggs, one at a time, beating just until combined. Pour the cranberry glaze filling into the prepared crust, spreading evenly. Pour the white chocolate filling over the cranberry layer and bake about 50 minutes (the top will be dry and the sides puffed slightly - the center will not be set). Move cheesecake to a wire rack and cool completely to room temperature. Chill in the refrigerator overnight. Candied Oranges Topping: Cover a wire rack with waxed paper. Set aside. Combine the water and sugar in a heavy shallow wide skillet. Stir over medium heat until the sugar dissolves. Simmer 5 minutes longer. Add the orange slices 1 at a time and adjust the heat so that the syrup bubbles only around the edges of the pan. Cook the oranges for one hour. Turn over the top layer of oranges and cook until the oranges are translucent and the orange peels tender, about another one hour longer. Lift and drain each orange slice out of the syrup, and arrange the slices in a single layer on the prepared rack. Let dry 1 hour. Boil the orange-sugar syrup until thick, about 6 minutes. Loosen and remove the sides of the springform pan. Set the cheesecake on a serving dish. Overlap the candied orange slices around the top of the cheesecake. Reheat the orange syrup, if necessary, and brush over the orange slices. Drizzle any remainder over each serving. Garnish: whipped cream Garnish each serving (if you dare) with a generous dollop of whipped cream. NOTE: You may substitute grapefruits for the oranges in the Candied Oranges Topping if you prefer. Edited to MM format by: Lois Flack, CYBEREALM BBS, Watertown, NY - Home of Kook-Net (315)782-1120 - MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Baja California Chicken Categories: Poultry, Kooknet Yield: 2 servings 2 Whole Chicken breasts Seasoned salt and pepper 2 tb Vinegar 1/4 ts Dried tarragon 2 tb Olive oil 1 Clove garlic, minced 1/2 c Sherry Preheat oven to 350 degrees Put the oil and vinegar into a skillet and press garlic into the mixtu While the pan is heating up, sprinkle the seasoned salt and pepper ont chicken. Saute' the chicken breasts until they are "golden brown." Place chicke into a baking pan and pour sherry over chicken. Place pan in the oven 10 minutes. Serve and enjoy! Source: Lisa Clarke (Adapted from "The Cowboy Cookbook.") MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Peach Nutmeg Frappe Categories: Desserts, Fruits, Cyberealm, Kooknet Yield: 2 servings 1 c Fresh or frozen peach slices 1 c Vanilla low-fat ice cream 1/2 c Skim milk 1 tb Powdered sugar 1/8 ts Ground nutmeg Mint sprigs (optiona Additional ground nu -(optional) Combine the peach slices, ice cream, milk, powdered sugar, and 1/8 teaspoon nutmeg in a blender, and process until smooth. Pour the frap into glasses. Garnish with mint sprigs, and sprinkle with additional nutmeg, if desired. Serve immediately. Yield: 2 servings (serving size: 1 cup). CALORIES 165 (17% from fat); PROTEIN 5.2g; FAT 3.1g; CARB 31.2g; CHOL 10mg; SODIUM 88mg Source: Cooking Light's Quick & Easy Weeknights 1995 Posted by Lisa Clarke, Polka-Dot BBS MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Powter Chocolate Mousse Bars Categories: Cookies, Kooknet Yield: 16 servings 2/3 c Flour 1/3 c Unsweetened Cocoa Powder 1 1/2 oz Unsweetened Baking Chocolate 1 tb Canola Oil 6 lg Egg Whites 1 1/4 c Sugar 3/4 c Unsweetened Applesauce 1/2 c Plain Nonfat Yogurt 1 ts Vanilla Extract Preheat oven to 350øF. Spray 9 x 9" baking pan with oil and wipe off excess, or use nonstick pan. Sift together flour and cocoa powder. Set aside. Melt chocolate in double boiler. When melted, turn off heat and add oil. Mix until combined. Cool slightly. Beat egg whites on high with sugar until very fluffy. Add applesauce, yogurt, vanilla extract, melted chocolate, and dry ingredients. Lower speed and continue beating until well incorporated. Pour mixture into baking pan and bake for 20-25 minutes. The center of the mixture will feel firm and not liquidy when touched lightly. A toothpick inserted will come out covered with batter, not clean. Cool and serve chilled. Cut into bars. 21% calories from fat Source: Food by Susan Powter. Typed by Lisa Greenwood Posted by Katherine Smith, Kook-Net: The Shadow Zone IV - Stinson Beach, CA MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Powter Chocolate Angel Food Cake Categories: Cakes, Kooknet Yield: 12 servings 1 c Cake Flour 1/4 c Cocoa 1 1/3 c Sugar 6 lg Egg Whites 1/2 ts Cream of Tartar 3 Whole Eggs 1 ts Vanilla Extract 1/2 ts Almond Extract Preheat oven 350øF. Sift flour, cocoa, and 1/3 cup sugar. Set aside. Whip egg whites until foamy. Add cream of tartar and continue beating until soft peaks form. Set aside in a large bowl. Whip whole eggs with 1 cup sugar until creamy and golden. Add vanilla and almond extracts and mix until combined. Fold whole egg mixture gently into whipped egg whites. Fold dry mixture gently into egg mixture, just until combined. Pour mixture into a 10 inch tube pan and bake for 40-50 minutes, or until a toothpick inserted in the middle comes out clean. Invert cake to cool. Run knife around the edge of pan to loosen cake. Remove bottom with tube. Run knife around the bottom of the pan around the tube. Turn cake onto plate. 11% calories from fat Source: Food by Susan Powter. Typed by Lisa Greenwood Posted by Katherine Smith, Kook-Net: The Shadow Zone IV - Stinson Beach, CA MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Orange Marmalade Bread (Machine) Categories: Breads, Kooknet Yield: 1 loaf HITACHI 1 c Tap Water 1/2 c Orange Marmalade 3 c All-Purpose Flour 1 ts Salt 1 1/2 tb Butter 1 1/2 tb Dry Milk 1 1/2 ts Dry Yeast; (BREAD) 2 ts Dry Yeast; (BREAD RAPID) This menu can not be used on delay timer. **NOTE** The height of bread will be shorter than the "BASIC WHITE BREAD". Place ingredients into pan according to directions for machine. Press Start. My notes** This is especially good for toast. I might even be tempted to add a bit of food coloring to give it a deeper orange color... 8-} Origin: Hitachi Cookbook. Shared by: Sharon Stevens Posted by Katherine Smith, Kook-Net: The Shadow Zone IV - Stinson Beach, CA MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Tomato-Basil Soup Categories: Appetizers, Soups, Vegetables, Kooknet Yield: 6 servings 2 lb Tomatoes; diced 2 Cloves Garlic; coarsely -chopped 2 tb Olive Oil 1/4 c Dry Red Wine 5 c Vegetable Stock 1 cn Tomato Paste 2 bn Basil; coarsely chopped Salt Ground Black Pepper Dice the tomatoes into bite-sized pieces. Set aside. Heat olive oil until it is warmed. Add the garlic & saute it very gently only until it becomes fragrant. Add the tomatoes, stir once & add the remaining ingredients except the basil & salt & pepper. Raise the heat a little, cover & let the soup cook gently without ever letting it quite come to the boil. Let it cook like this for 45 minutes. You want the tomatoes to be softened. Add the seasonings & the basil. Cook long enough to warm the basil through. Serve with freshly baked, crusty, Italian bread. MARK'S NOTE: If you want a thin soup, omit the tomato paste. If you want it to be thicker, add the paste, but it will make quite a difference to the texture of the soup. If serving as a lunch, or with only a light main course, then the paste makes this a rich & satisfying soup: if serving purely as an appetizer, then omit the tomato paste. Also, do not let the soup come to a full rolling boil. It is best served warmed. Once you add the basil, you may want to switch the heat off & let the soup sit for a while, reheating just before serving. Recipe by Mark Satterly Posted by Katherine Smith, Kook-Net: The Shadow Zone IV - Stinson Beach, CA MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: James Barber's Pan Roasted Salmon W/Sweet Peppers and Gar Categories: Fish, Main dish, Kooknet Yield: 2 servings 2 Salmon Steaks 1 tb Olive Oil 2 md Red or Yellow Sweet -peppers (or combination), -coarsely diced 3 Clove Garlic, thinly sliced 1 tb Wine Vinegar 1/3 c Dry White Wine 1/2 ts Dried Thyme 1 pn Cayenne Pepper Salt Pepper Fresh Parsley, chopped A colourful vegetable mixture accompanies succulent salmon steaks for a quick and easy dish. Great with steamed rice. Heat the oil in a large frypan and saute the peppers and garlic over high heat for 1 minute, stirring constantly. Add the vinegar, cook 1 minute more, still stirring. Push the peppers to the side of the pan, lay in the salmon, cook 30 seconds then turn over. Add wine. Sprinkle with thyme, cayenne, salt and pepper, and spoon peppers over salmon. Put the lid on the frypan and cook over medium heat for 6 minutes or until salmon flakes when fork-tested. Sprinkle with parsley and serve. Source: B.C.'s Best Salmon Recipes. Typed by Bob Shiells Posted by Katherine Smith, Kook-Net: The Shadow Zone IV - Stinson Beach, CA MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Chez' Freddy's House Brownies Categories: Cyberealm, Desserts, Cookies, Kooknet Yield: 12 servings 1 Chocolate Cake mix 1 cn Condensed sweetened milk 16 oz Chocolate (or fudge) syrup 1 lg (tub) Chocolate CoolWhip 1 c Walnuts [crushed] 1. Prepare the chocolate cake mix according to package directions, in a 12" x 15" baking sheet pan that is greased and floured. Let cool to room temperature. 2a. Remove cake from oven and immediately poke holes in the top of the cake with a wooden spoon handle then... 2b. Heat the condensed milk and the chocolate (or fudge) syrup `til free flowing liquid (like water) and pour the evaporated milk in them... then the chocolate (or fudge) syrup in them as well... 3. Cover the top with the crushed nuts and refrigerate `til dessert is to be served... 4. Remove from the fridge and, top with the cool whip, garnish with additional syrup, slice and serve... Source: Ms. Debbie Aubertine Clayton NY and... Chez' Freddy's Kitchen @ Cyberealm bbs in Watertown NY home of KOOKNET @ (315) 786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Chez' Freddy's Alternative Brownies Categories: Cyberealm, Desserts, Cookies, Kooknet Yield: 12 servings 1 French Vanilla cake mix 1 cn 21 oz crushed pineapple [drained] 3/4 c Coconut [shredded] 1 cn Condensed sweetened milk 16 oz Pineapple ice cream topping 1 lg (tub) CoolWhip 1 tb Cinnamon/sugar 1. Prepare the cake mix according to package directions, adding in the drained pineapple and the coconut, and pour into a 12" x 15" baking sheet pan that is greased and floured. Let cool to room temperature. 2a. Remove cake from oven and immediately poke holes in the top of the cake with a wooden spoon handle then... 2b. Heat the condensed milk and the pineapple topping `til free flowing liquid (like water) and pour the evaporated milk in them... then the pineapple topping in them as well... 3. Dust the top with the cinnamon/sugar and refrigerate `til dessert is to be served... 4. Remove from the fridge and, top with the cool whip, garnish with additional syrup, cinnamon/sugar, slice and serve... Source: Chez' Freddy's Kitchen @ Cyberealm bbs in Watertown NY home of KOOKNET @ (315) 786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Chef Freddy's Strawberry-Glazed Fruit Tart Categories: Cyberealm, Desserts, Fruits, Kooknet Yield: 6 servings 1 qt Strawberrys [cleaned & halved] 1 cn Pineapple chunks [drained] 16 oz (jar) Strawberry glaze 1 9" shortbread pie shell 1 tb Cinnamon/sugar 1) Prepare the pie shell according to the directions, for baking... and sprinkle with « tb of the cinnamon sugar before baking. 2) In a large bowl toss together the fruit slices and chunks, and chill while the pie shell cools, then fold in the glaze... 3) Add the fruit mix to the pie shell being carefull not to over fill it then sprinkle the additional cinnamon/sugar over the top... 4) Chill for at least 1 hour and preferably overnight, top with whipped cream or your other desired topping and serve cold... Source: loosly adapted from a recipe found in Cyber-space Formatted to MM format by Fred Goslin in Chef Freddy's Kitchen @ Cyberealm Bbs, home of KookNet, in Watertown NY @ (315) 786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Lemon-pineapple delight Categories: Cyberealm, Desserts, Pies, Kooknet Yield: 6 servings 1 pk Vanilla wafers 1 2lb tub CoolWhip 1 pk Lemon pie filling [prepared] 1 cn Pineapple [crushed][drained] Lemon zest and chunk Pineapple for garnish. 1. Reserve 12 or so, of the vanilla wafers for the back crust and then finely crush the remaining cookies. Pack the crushed cookies into a 9" pie pan and stand the whole cookies up on edge around the edge of the pan to form the back crust... 2. Combine the Coolwhip, pie filling, and drained pineapple in a large bowl, and when uniformly blended, pour into the pie shell leaving no air pockets... 3. Place in freezer for at least 2 to 3 hours and remove at least 45 min. prior to serving. 4. Garnish with the chunk pineapple and the zest, slice and serve... Note... Any sort of citrus pie filling can be used as long as it is prepared prior to blending with the CoolWhip. The pie filling must not be hot or warm when blending with the Cool Whip... Source: Chez' Freddy's kitchen, somewhere in the back corner of Cyberealm Bbs in Watertown NY @ (315) 786-1120 home of KookNet MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Cool 'n Easy (Watermelon) Pie Categories: Desserts, Pies, Kooknet Yield: 8 servings 2/3 c Boiling Water 1 pk (4-serving size) JELL-O -brand watermelon flavor -gelatin, or any flavor 1/2 c Cold Water Ice Cubes 8 oz Package Cool Whip non-dairy -whipped topping, thawed 1 ea Prepared graham cracker -crumb crust Additional whipped topping -for garnish 1. Stir boiling water into gelatin in bowl 2 minutes or until dissolved. Mix cold water and ice to make 1-1/4 cups. Stir into gelatin until slightly thickened. Remove any remaining ice. 2. Stir in whipped topping until smooth. Refrigerate 10 minutes or until mixture will mound. Spoon into crust. 3. Refrigerate 4 hours or until firm. Garnish with additional whipped topping, if desired. Makes 8 servings. NOTE: Sugar-Free JELL-O brand gelatin and COOL WHIP LITE whipped topping can be substituted. SOURCE: Jell-o and Cool Whip advertisement Typed by iRis gRayson. Posted by Katherine Smith, Kook-Net: The Shadow Zone IV - Stinson Beach, CA MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Government Cookies Categories: Cookies, Kooknet Yield: 3 dozen 1 c Packed dark brown sugar 1 c Granulated sugar 1/2 c Softened butter 1/2 c Shortening 2 Eggs 1 And 1/2 teaspoons vanilla 1 And 1/2 cups flour 1 ts Baking soda 12 oz Chocolate chips 1 c Chopped walnuts or pecans Tasks and Milestones: After procurement actions for the above required commodities, and subsequently identified appliances and instrumentalities, decontainerize materials. Perform succeeding measurement tasks sequentially. In a mixing bowl the incumbent will execute materials allocation for the brown sugar, the granulated sugar, the butter, and the shortening in an approved mixing container; order is precedential and unwaiverable. Incumbent will next impact the interfacement of eggs and vanilla, avoiding an overallocation scenario. To avoid at all cost being on the critical path, incumbent shall next perform materials loading of lour and soda into a bowl and aggregate. Equalize with prior mixture and develop intense and continous liaison among materials until minimum slack prevails. Assimilate key chocolate and nut subprojects and execut stirring operations. In a parallel task, an equally skilled and proficient incumbent will take actio to prepare the heating environment for throughput by manually setting the oven baking unit to a temperature of 350 degrees fahrenheit. When performed in a reasonable proficient manner, this will prevent a precedence relationship between the predecessor and successor creating a lag. Incumbent shall next allocate the aggregated materials in a dangling fashion from a teaspoon implement onto an ungreased cookie sheet at intervals sufficient to permit planned and actual separation of throughputs, thereby creating the maximum positive slack practicable under prevailing conditions. Position aforesaid cooking sheet into above conditioned oven instrument, in a bake or equivalent manufacturer recommended situation, and monitor for an earliest finish of eight minutes and an absolute finish of ten minutes baking aspect. Incumbent is to initiate sequentially the coordination of baked materials within the cooling rack function, and subsequently to containerize when ambient condition is attained. Projected value: 3 dozen cookie units. : Submitted by: Stephen Haffly : FidoNet: The Cooking Echo : Posted: 28 Jul 95 12:14:31 Posted by Katherine Smith, Kook-Net: The Shadow Zone IV - Stinson Beach, CA MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Brunch in High Cotton Categories: Breakfast, Kooknet Yield: 6 servings No Ingredients Augusta's Chilled Tomato Soup with Basil Cream Freshly Squeezed Orange Juice Feather Bed Eggs Char's Extra-Good Sesame Drop Biscuit-Muffins Glazed Orange Muffins Sliced Fresh Melon and Fresh Berries Colombian Coffee and Earl Grey Tea Source: "Dairy Hollow House: Soup & Bread," by Crescent Dragonwagon Posted by Katherine Smith, Kook-Net: The Shadow Zone IV - Stinson Beach, CA MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Augusta's Chilled Tomato Soup with Basil Cream Categories: Soups, Vegetables, Appetizers, Kooknet Yield: 6 servings 1/2 c Lightly Packed Fresh Basil -Leaves; coarsely chopped 3/4 c Heavy Cream 2 c Ripe Tomatoes; seeded, -peeled, and coarsely -chopped 2 c Chicken Stock 2 c Milk 1 ts Honey Salt Ground Black Pepper Whole Basil Leaves Early in the day, put the chopped basil leaves in a small bowl. Scald the cream in a small saucepan and pour it over the basil. Let steep 1 hour, then strain the cream and chill deeply. In a food processor, puree the chopped tomato, stock, milk and honey until very smooth. Transfer the puree to a bowl, and season with salt and pepper. Chill deeply. When ready to serve, whip the basil cream. Ladle the chilled soup into chilled glass cups or stemmed glasses. Dollop each serving with the whipped cream and top with a fresh basil leaf. Source: "Dairy Hollow House: Soup & Bread," by Crescent Dragonwagon Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Skillet-Sizzled Buttermilk Cornbread Categories: Breads, Kooknet Yield: 8 servings 1 c Stone-Ground Yellow Cornmeal 1 c Unbleached All-Purpose Flour 1 tb Baking Powder 1/4 ts Salt 1/4 ts Baking soda 1 1/4 c Bulgarian-Style Buttermilk 1 lg Egg 2 tb Sugar; (or more) 1/4 c Corn Oil Vegetable Cooking Spray 2 tb Butter; up to 4 tb Preheat oven to 375øF. In a large bowl, combine the cornmeal, flour, baking powder and salt. In a small bowl, stir the baking soda into the buttermilk. In a second bowl, whisk together the egg, sugar to taste, the oil, and then whisk in the buttermilk. Spray an 8-9" cast-iron skillet with vegetable cooking spray. Put the skillet over medium-high heat, add the butter, and heat until the butter melts and is just starting to sizzle. Tilt the pan to coat the bottom and sides. Add the wet ingredients to the dry, and quickly stir together, using only as many strokes as needed o combine. Scrape the batter into the hot, buttery skillet. Immediately put the skillet in the oven and bake until golden brown, about 25 minutes. Cut into wedges to serve. Source: "Dairy Hollow House: Soup & Bread," by Crescent Dragonwagon Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Feather Bed Eggs Categories: Casseroles, Main dish, Breakfast, Kooknet Yield: 6 servings Vegetable Cooking Spray 1 Recipe Skillet-Sizzled -Buttermilk Cornbread; -crumbled into large chunks -and left to dry overnight Salt Pepper 1 1/2 c Sharp Cheddar Cheese; grated 8 lg Eggs 2 c Milk; or a combination of -Milk and Cream, Milk and -Half-And-Half, Milk and -Sour Cream, or Milk and -Evaporated Milk 1 ds Tabasco Sauce 1 ds Worcestershire Sauce 1 pn Dried Dill 1 pn Dried Basil Preheat the oven to 350øF. Spray a 14 x 11" shallow baking dish with vegetable cooking spray. Spread the cornbread in an even layer in the prepared dish. Sprinkle lightly with salt and pepper. PAt the cheese over the top. Whisk the eggs, milk, and seasonings until blended, then pour this mixture over the cornbread. Bake until the eggs are set and the top is lightly browned and slightly puffed, about 30 minutes. Don't overbake. Source: "Dairy Hollow House: Soup & Bread," by Crescent Dragonwagon Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Charlisa's Extra-Good Sesame Drop Biscuit-Muffins Categories: Muffins, Breads, Kooknet Yield: 48 muffins 2 c Self-Rising Flour 1 c Butter; at room temperature 1 c Sour Cream 1/2 c Sesame Seeds; lightly -toasted 1 tb Paprika Vegetable Cooking Spray Preheat the oven to 425øF. In a mixing bowl, mix the flour and softened butter with a fork until barely blended. Add the sour cream, sesame seeds, and paprika and mix again until barely blended. Spray baking sheets or mini-muffin cups with vegetable cooking spray. Drop the dough by teaspoonfuls onto the pan or into the muffin cups. Bake until brown around the edges, about 10 minutes. Watch closely, for they burn easily. Source: "Dairy Hollow House: Soup & Bread," by Crescent Dragonwagon Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Glazed Orange Muffins Categories: Muffins, Breads, Fruits, Kooknet Yield: 12 muffins Vegetable Cooking Spray 2 c Unbleached All-Purpose Flour 3/4 c Sugar 2 1/2 ts Baking Powder 1/4 ts Salt 1 lg Orange 1/4 c Milk; or more as needed 1/3 c Butter; melted and cooled 1 lg Egg; lightly beaten 1 ts Vanilla Extract 1/4 ts Baking Soda 1/2 c Pecans; coarsely chopped and -toasted MMMMM------------------------ORANGE GLAZE----------------------------- 1 Orange; finely grated zest -of 1/3 c Fresh Orange Juice 1/3 c Sugar Preheat the oven to 400øF. Spray 12 muffin cups with vegetable cooking spray or line with paper liners. In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Grate the zest of the orange and juice it. Add enough milk to the orange juice to measure 1 cup plus 2 tb and pour it into a second bowl. Add the butter, egg, vanilla, and baking soda and whisk until blended. Add the wet ingredients to the dry and combine with as few strokes as possible. Fold in the orange zest and pecans. Spoon the batter into the prepared muffin cups, filling each one 1/2 to 2/3 full. Bake until golden and fragrant, 15-20 minutes. Meanwhile, prepare the orange glaze: In a small pan, bring the orange zest and juice and sugar to a boil, stirring to dissolve the sugar. Turn down the heat and let simmer until thickened, 4-5 minutes. Let cool slightly. The glaze should be liquidy so that it soaks into the muffins. Let muffins cool 2-3 minutes, then brush the tops with the warm glaze, or drip it over them with a spoon. Serve warm. Sticky and good -- real good! Source: "Dairy Hollow House: Soup & Bread," by Crescent Dragonwagon Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Jamaican Turkey Burgers Categories: Poultry, Ethnic, Kooknet Yield: 2 burgers 1 sm Onion, chopped 1/4 ts Cayenne pepper 1/4 ts Allspice 1/2 lb Ground turkey 1/2 ts Salt 1/2 ts Black pepper 1/2 ts Curry powder 1/2 ts Dried thyme Mix all ingredients together and form into 2 large patties. Grill or 5-7 minutes per side. Adapted from Alison Meyer (very loosely based on a meat pattie recipe from Sugar Reef Caribbean Cooking by Devra Dedeaux.) Source: Lisa Clarke MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Curried Pumpkin and Banana Bread (ABM) Categories: Breads, Kooknet Yield: 1 small loaf 1 1/2 ts Active Dry Yeast 1 c Bread Flour; plus 2 ts Bread Flour 1 c Whole Wheat Flour 2 tb Cracked Wheat 1 ts Curry Powder 1/2 ts Garlic; minced 1 tb Sesame Seeds 2 tb Sugar 1/2 c Ripe Banana; mashed 1/2 c Canned Pumpkin 1 tb Vegetable Oil 1/4 c Water Add all ingredients in the order suggested by your machine's manual and process on the basic bread cycle according to the manufacturer's directions. Let the loaf cool before slicing. Source: "The Best Bread Machine Cookbook Ever," by Madge Rosenberg. Typed by Michelle Howe Posted by Katherine Smith, Kook-Net: The Shadow Zone IV - Stinson Beach, CA MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Egg Bread ABM Categories: Breads, Kooknet Yield: 1 loaf MMMMM----------------------1 1/2 POUND LOAF--------------------------- 3/4 c Milk 2 Eggs 3 c Bread Flour 1 1/2 ts Salt 3 tb Butter or Margarine 1/4 c Sugar 1 1/2 ts Active Dry Yeast Place all ingredients in bread pan. Select Light Crust setting, and press start. After baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing. Source: "Bread Machine Magic," by Linda Rehberg and Lois Conway. Posted by Katherine Smith, Kook-Net: The Shadow Zone IV - Stinson Beach, CA MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Buttermilk Bread #3 ABM Categories: Breads, Kooknet Yield: 1 lb loaf 13 oz Buttermilk 2 tb Margarine or Butter; -softened 2 tb Honey 2 1/2 c Bread Flour 1 ts Salt 1/3 ts Baking Soda 1 ts Bread Machine Yeast Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer. Select Basic/White cycle. Use Medium or Light crust color. DO NOT USE DELAY CYCLES. Remove baked bread from pan and cool on wire rack. Per 2 oz. slice: Calories 185, protein 5g, Carbohydrate 34g, fat 3g, Cholesterol 0, Sodium 350mg From: "Bread Machine Recipes" by Gold Medal Book #6 Posted by Katherine Smith, Kook-Net: The Shadow Zone IV - Stinson Beach, CA MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Multigrain Loaf ABM Categories: Kooknet, Breads Yield: 1 lb loaf 13 oz Water 1 tb Margarine or Butter; -softened 1 c Bread Flour 3/4 c Whole Wheat Flour 2/3 c Seven-Grain Cereal 2 tb Packed Brown Sugar 1 ts Salt 2 ts Bread Machine Yeast Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer. Select Whole Wheat or Basic/White cycle. Use Medium or Light crust color. Remove baked bread from pan and cool on wire rack. Per 2 oz. slice: Calories 140, protein 4g, Carbohydrate 27g, fat 2g, Cholesterol 0, Sodium 270mg From: "Bread Machine Recipes" by Gold Medal Book #6 Submitted By MICHELLE HOWE On 1995-07-30,1903 Posted by Katherine Smith, Kook-Net: The Shadow Zone IV - Stinson Beach, CA MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Valerie's Very Own Rye Bread (Abm) Categories: Breads, Kooknet Yield: 1 loaf 1 1/4 c Water 2 c Unbleached White Flour 1 1/2 c Rye Flour 1 tb Cocoa 1 1/2 tb Caraway Seed 1/3 c Molasses 2 ts Active Dry Yeast 1 ts Gluten; (optional) 1 1/2 ts Salt Use Basic Medium mode. Timer not recommended. From: vmh@intellicorp.com (Valerie). Fatfree Digest [Volume 10 Issue 41], Sept. 21, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV Posted by Katherine Smith, Kook-Net: The Shadow Zone IV - Stinson Beach, CA MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Potato Bread (Oster ABM) Categories: Breads, Kooknet Yield: 1 loaf MMMMM----------------------1 1/2 POUND LOAF--------------------------- 1 1/4 c Water 2 tb Margarine or Butter; -softened 3 1/4 c Bread Flour 1/2 c Instant Mashed Potatoes; dry 1 tb Sugar 1 1/2 ts Salt 2 3/4 ts Regular Active Dry Yeast; or 2 3/4 ts Bread Machine Yeast; or 2 3/4 ts Fast-Rising Yeast MMMMM------------------------1 POUND LOAF----------------------------- 3/4 c Water 1 tb Margarine or Butter; -softened 2 c Bread Flour 1/3 c Instant Mashed Potatoes; dry 2 ts Sugar 1 ts Salt 1 3/4 ts Regular Active Dry Yeast; or 1 3/4 ts Bread Machine Yeast; or 1 3/4 ts Fast-Rising Yeast Add ingredients in order recommended by machine maker, (in Oster's case - in the order written) select WHITE cycle and press start. Source: Oster Bread Machine Manual. Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Thai Chicken Stir Fry with Mint Leaves and Chile Categories: Poultry, Kooknet, Ethnic Yield: 2 servings 4 Green onions 8 oz Boneless and skinless -chicken -breasts OR thighs 4 tb Vegetable oil 1 lg Onion, halved lengthwise, -cut in thin slices, -spearated in half rings 2 Fresh red OR -green jalapeno OR -serrano peppers -halved lengthwise 4 md Garlic cloves, minced 1/2 c Chicken stock 2 tb Soy sauce 1 c Whole fresh mint leaves -hot cooked rice, for -serving Chop white and light green parts of green onions. Cut dark green parts in 3-inch pieces. Cut chicken in 3 x 1/4 x 1/4 strips. Heat 2 tablespoons oil in a large skillet or wok over high heat. Add sliced onion and peppers and saute, stirring, about 7 minutes or until onion browns lightly; it may still be a bit crunchy. Transfer to a bowl. Add 1 tablespoon oil to skillet and heat ove rhigh heat. Add chicken and saute until it changes color, about 1 minute. Do not overcook. Add to sliced onions. Add remaining tablespoon oil to skillet and heat over medium low heat. Add garlic and all the green onions and saute 1/2 minute. Add stock and soy sauce and heat through. Add chicken, onion slices, peppers, and mint leaves and toss 1/2 minute over low heat. Taste, and add more soy sauce of needed. Serve over rice. Makes 2 or 3 servings. From: FAYE LEVY'S INTERNATIONAL CHICKEN COOKBOOK by Faye Levy, Posted by Lisa Clarke at the.. * The Polka Dot Palace BBS 1-201-822-3627 Posted by FAYLEN MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Rules for Baking a Beautiful Cheesecake Categories: Kooknet, Cyberealm, Cheesecake Yield: 4 rules ================================================= RULES FOR BAKING A BEAUTIFUL CHEESECAKE ================================================= 1. Beat cheese and sugar together until very smooth and fluffy and the sugar is completely dissolved. 2. Beat in eggs 1 at a time just long enough to thoroughly blend. DO NOT OVER BEAT. 3. To avoid cracking on the top of the cheesecake: Place a pan of hot water on the floor of the oven during baking time. Check that your oven is NOT drafty. Check the accuracy of your oven temperature. A too-hot oven WILL cause cracks. DO NOT "peek" at the cheesecake during baking time. Use the proper size pan. If you use another size pan, adjust the baking time accordingly. DO NOT over bake. Baking time IS important. Run a spatula around the sides of the pan to loosen cheesecake immediately after baking. Cool the baked cheesecake to room temperature COMPLETELY before refrigerating. A hot, or even warm cheesecake, in the refrigerator WILL definitely crack. 4. Even the non-amateur, following all the rules, will occasionally produce a cracked cheesecake. If so, simply cover the top of the cheesecake with one of your favorite toppings and pretend you didn't notice. The cheesecake will taste wonderful just the same. (I think that's why so many cheesecakes have toppings anyway!) Edited to MM format by: Lois Flack, CYBEREALM BBS, Watertown, NY Home of Kook-Net (315)782-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: BLUE CHEESE CHEESECAKE Categories: Kooknet, Cyberealm, Cheesecake Yield: 8 " cake Crust: 2 T Butter or margarine 1 c Cheese crackers, crushed : Filling: 16 oz Cream cheese, softened 8 oz Blue cheese 3 Eggs 1/4 c Flour 1/4 t Salt 1 c Medium picante sauce 1 c Sour cream 1/2 c Chopped green onions 1/2 c Chopped walnuts : Garnish: : chopped parsley : tomato roses : chopped green onions Preheat oven to 325 deg. Butter 8-inch springform pan; sprinkle cracker crumbs on bottom and sides. Blend cheeses, eggs, flour, salt, picante sauce and sour cream. Fold in onions. Pour mixture into pan and sprinkle with walnuts. Bake one hour. Cool and chill overnight. Garnish with parsley and tomato roses, or with additional chopped green onions, if desired. serve at room temperature on crackers. Edited to MM format by: Lois Flack, CYBEREALM BBS, Watertown, NY - Home of Kook-Net (315)782-1120 - MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Chicken and Pasta in Ginger Sauce Categories: Poultry, Kooknet Yield: 4 servings 2 oz Boneless, skinless chicken -breasts, halved 8 oz Spaghetti, uncooked 1 Chicken bouillon cube 1 md Red bell pepper, -trimmed and cut into strip 1 lg Leek, white part only, -trimmed and cut in 1-inch -half rounds MMMMM-------------------------THE SAUCE------------------------------ 1 ts Garlic powder 3 ts Ground ginger 1/8 ts Crushed rep pepper flakes 1 ts Dried thyme 2 ts Lime juice 3 ts Dijon mustard 2 tb Soy sauce 2 tb Rice vinegar 1/4 c White cooking wine 2 ts Honey Olive oil Combine the sauce ingredients, and set aside. Put the leek and pepper in a large skillet with a little bit of olive oil. Saute for about 3 minutes, just until the vegetables begin to wilt. Remove vegetables from the skillet and set aside. Add chicken to the skillet (and more olive oil, if necessary), and cook in the vegetable juices until no longer pink. Add the sauce to the skillet. Bring to a boil, and simmer on low heat for about 5 minutes. Prick the chicken with a fork, to let the juices seep in. Add the vegetables back into the skillet and cook for an additional 5 minutes, or until the chicken is cooked through. While the chicken is simmering, bring a large pot of water to a boil over high heat. Dissolve the bouillon cube in the water. Add the spaghetti, and cook to desired doneness. Transfer the pasta to a serving bowl. Arrange the chicken and vegetables and sauce on top, and enjoy! Source: Lisa Clarke MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: SAUSAGE AND BISCUITS Categories: Cyberealm, Breakfast, Kooknet Yield: 4 servings 1 lb Breakfast sausage 1/4 c Flour 1 ts Salt 2 c Milk; or half milk, Half cream Make the biscuits with baking mix such as Jiffy or Bisquik, cutting in some additional butter if fat and calories don't scare you. Break up the sausage as you brown it in frying pan. Then remove meat and set aside. Drain all but about 1/4 cup of the fat from the pan; remove pan from heat and stir in flour. Add milk gradually, stirring. Return pan to heat and cook as with any white sauce, stirring until thick and smooth. Return sausage to sauce, turn heat low, and let simmer a bit to blend flavors. Taste for seasoning; you are unlikely to want pepper, but you may need a bit more salt. Serve with eggs of you choice, but scrambled is my preference... Source: Esther H. Vail, Rochester NY USA Formatted to MM format by Fred Goslin in Watertown NY on Cyberealm Bbs, home of KookNet @ (315) 786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Basic Cheesecake Crust: Categories: Cheesecake, Kooknet Yield: 1 crust 1 1/2 c Crushed graham crackers -(1 package) 1/4 c Sugar 5 tb Melted butter Mix the graham crackers and sugar, then add butter and mix with a fork until completely moistened. Press mixture into the bottom and up 1/3rd of the side of a 9-inch springform pan. Refrigerate for 1 hour. Variations: Use ginger snaps instead of graham crackers for a spicier crust or for cakes like pumpkin. Use chocolate wafers instead of graham crackers for a chocolate, white chocolate, or certain fruit-flavored or ~topped cheesecakes like raspberry, cherry, or orange. For a sweeter, moister crust (do this only if the cheesecake is going to get eaten quickly, because it gets mushy faster) use brown sugar instead of white. (see also Basic Cheesecake Filling and Basic Cheesecake Method & Toppings) * The Polka Dot Palace BBS 1-201-822-3627. Posted by FAYLEN MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Basic Cheesecake Filling Categories: Cheesecake, Kooknet Yield: 1 cake 1 lb To 2 lb cream cheese 1/2 c Powdered sugar 2 To 3 eggs 1/2 c Yogurt or sour cream 3/4 c Liqueur or fruit/vegetable -puree 1 tb Vanilla 1 ts Or more other flavored -extracts, -if desired Here's where it gets fun. The more cream cheese you use, the denser the cheesecake will be (but not dry!) The more eggs you use, the fluffier it will be. There's a delicate balance here - 1 lb cheese and 3 eggs will give you a fluffy cheesecake, but if you use 2 lbs cheese, 3 eggs is an absolute must if you don't want it to be flat. More eggs than 3, and you'll taste the eggs. 1 lb cheese and 2 eggs is a nice balance, too, but going any lower than that you'll just end up with something flat. The powdered sugar works best for two reasons - number one, powdered sugar contains corn starch, which acts as a thickener, and number two, you don't have to worry about the grittiness of undissolved sugar in your cake. The yogurt or sour cream adds moistness and a little bit of tang to the cake. It's not necessary, but it adds oomph to either a bland cake or a citrus-flavored cake. For liqueur, add no more than 1/2 cup if you're using the yogurt or sour cream, and make sure you're using the three eggs. If you eliminate the yogurt/sour cream, you can increase the liqueur to 3/4 cup, and 2 eggs will work (but three is still better - two works best only if you're not using the yogurt/sour cream >and< your liqueur is only 1/2 cup.) A fruit or vegetable puree should be relatively dry - drain off the liquid in a sieve, or put it in a saucepan, mix in some cornstarch, and heat it until it's thick. You can use an entire cup of puree if you eliminate the yogurt/sour cream. Either mix in the puree with the batter, or reserve a cup or so of batter, mix it with the puree, then swirl it into the cheesecake. The vanilla is a must, in my opinion. Lots of times, I'll throw in an extra teaspoon for good measure. Other extracts can enhance the flavor - banana extract in a strawberry cheesecake, coconut extract or almond extract in an Amaretto cheesecake, etc. Another addition would be cocoa or chocolate. Cocoa mixes in nicely without making the cheesecake gooey - 4-6 Tbsp will do it. Melted chocolate or white chocolate chips shouldn't really exceed 6 oz, even 4 oz will usually do enough for the flavor. If you're doing the swirl thing, use only 2-3 oz melted chocolate for the batter that's being swirled in. Make sure the melted stuff is cooled before you mix it in. (see also Basic Cheesecake Crust and Basic Cheesecake Method & Toppings) * The Polka Dot Palace BBS 1-201-822-3627. Posted by FAYLEN MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Basic Cheesecake Method & Toppings Categories: Cheesecake, Kooknet Yield: 1 servings Let cream cheese sit out until it's room temperature, nice and soft. Beat the cream cheese and sugar together until fluffy. Add eggs one at a time (break them into a separate cup - one teensy bit of shell will ruin everything!) and beat just until mixed. Add remaining ingredients and beat just until mixed. Pour into chilled shell and bake at 325 for 50 minutes to an hour. Jam may be melted and poured evenly over the top of the cooled cake. Fruits may be arranged on top of a cooled cake, then covered with a melted jam glaze. 4 oz chocolate or white chocolate chips, melted with 2-3 Tbsp butter and maybe 1 -2 Tbsp whipping cream (if desired) can be poured on top of the cooled cake. For a yogurt or sour cream topping, cook the cake only 50 minutes, cool the cake 15 minutes, mix together 1 cup yogurt or sour cream with 1/4 cup sugar (regular is OK since this is so liquid) and 1 Tbsp vanilla or other flavoring (lemon juice, extract, etc.) raise the oven temperature to 475 and bake another 10 minutes. (see also Basic Cheesecake Filling and Basic Cheesecake Crust) * The Polka Dot Palace BBS 1-201-822-3627. Posted by FAYLEN MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Fricassee of Rabbit Categories: Cyberealm, Meats, Kooknet, Wild game Yield: 6 servings 6 lb Rabbit [skinned & cut up] 4 Egg yolks [beaten] 2 c Bread crumbs 1/8 ts Mace 1/8 ts Nutmeg 1/4 c Olive oil 2 c Brown gravy 1 c Red wine 1/2 lb Fresh mushrooms, sliced Salt to taste 2 tb Butter 2 tb Flour Rub the rabbit pieces with the egg yolks and roll in bread crumbs to which you have added the mace and mutmeg. Fry in butter or oil in a black frying pan or Dutch oven until well browned. Add the remaining ingredients except the flour and butter and stir until thick. Cover and simmer until tender. Make a roux by mixing the butter and the flour over low heat and use to thicken the meat juices to desired consistancy for a gravy... Source: found floating in Cyberspace and formatted to MM format by Fred Goslin in Watertown NY on Cyberealm Bbs home of KookNet @ (315) 786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Herb Roasted Rabbit and Potatoes Categories: Cyberealm, Wild game, Kooknet Yield: 6 servings 4 lb Rabbit [cut into 8 pieces, Rinsed & patted dry] 8 md Red potatoes [quartered] 24 lg Cloves garlic 6 tb Olive oil 4 oz Slab bacon, [rind removed & cut into 1" cubes] 6 tb Fresh rosemary leaves OR 2 tb Dried rosemary 2 ts Coarsely ground black pepper Coarse salt, to taste (optional) 6 Sprigs rosemary, for garnish 1. Preheat the oven to 400 degrees 2. Place the potatoes and garlic cloves in a large shallow roasting pan. Sprinkle with 1 tablespoon of the olive oil, and toss to coat. Bake for 30 minutes. 3. While the potatoes and garlic are roasting, combine the bacon and 2 tablespoons of the oil in a large skillet, and place over low heat. Cook just until the bacon begins to wilt. Then remove the bacon with a slotted spoon, and set it aside. 4. Saute the rabbit, in batches if necessary, in the skillet, setting the pieces aside as they are browned. Reserve 2 tablespoons of the pan drippings. 5. Remove the roasting pan from the oven, and reduce the heat to 350 degrees. 6. Add the rabbit, rosemary, pepper, coarse salt, reserved pan drippings, and remaining 3 tablespoons oil to the roasting pan with the potatoes and garlic. Toss thoroughly, and return the pan to the oven. Bake for 20 minutes. 7. Sprinkle the reserved bacon over the top, and bake until the meat is tender and the vegetables are golden, another 20 minutes. 8. Arrange the mixture on a warmed platter, and garnish with the rosemary sprigs. Source: found floating in Cyberspace and formatted to MM format by Fred Goslin in Watertown NY on Cyberealm Bbs home of KookNet @ (315) 786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Chez' Freddy's Fried Eskimo Balls Categories: Cyberealm, Desserts, Kooknet Yield: 4 servings 1 pt Vanilla ice cream (or Flavor of your choice) 2 Egg whites 3 tb (3 ounces) almond paste 3/4 c Graham cracker crumbs 3 c Vegetable oil (for frying) 4 Peach halves, [fresh or Canned & well drained] 1 c Vanilla Sauce recipe follows 3 tb Chopped walnuts 4 Sprigs mint MMMMM-----------------------FOR THE SAUCE---------------------------- 2 c Milk 2 c Honey 1/2 c Sugar 1/8 ts Yellow food coloring [if desired] 3 tb Cornstarch 4 tb Water 1 1/2 ts Vanilla extract 1) Scoop ice cream into 4 balls. Freeze until very hard. 2) Blend egg whites into almond paste until smooth. Dip ice cream balls into almond paste mixture, then coat heavily with graham cracker crumbs. 3) Freeze until very hard. Store, wrapped, in freezer until serving time. 4) When ready to serve, heat oil in 1 1/2-quart saucepan to 360 degrees F. and fry one ball at a time until golden brown, about 15 seconds. Drain on paper towels. 5) Serve at once in a peach half in a champagne glass. Top with vanilla sauce, chopped walnuts and a sprig of mint. For Vanilla Sauce NOTE... If RICH is the way you want it then you may proceed, if not, caution would be the word of advice here... a) Heat milk, honey, sugar, and food coloring to boiling point. Dissolve cornstarch in water and stir into hot liquid. b) Cook and stir until mixture boils and is thickened. c) Let cool and blend in vanilla. d) Serve over ice cream balls and fruit... Source: found floating in Cyberspace and formatted to MM format by Fred Goslin in Watertown NY on Cyberealm Bbs home of KookNet @ (315) 786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Goalpost Crunch Categories: Cyberealm, Snacks, Kooknet Yield: 1 batch 3 c Rice chex cereal 3 c Corn chex ceral 3 c Mini pretzels 3 c Wheat chex ceral 1 c Peanuts 1 c Brown sugar [packed] 1/2 c Butter 1/4 c [light] corn syrup 1 ts Vanilla 1/2 ts Soda Combine all of the cerals and nuts in 4 qt bowl and set aside, (you may subsitute what ever sorts of cereals that you prefer as long as the overall quantity remains the same.) In a 2 qt glass bowl mix together the brown sugar, butter, and corn syrup,microwave on high until mixture boils (3 - 3 1/2 min). Stir once to dissolve sugar. Microwave on 30% - 4 min or until mixture is golden brown. Then stir in the vanilla and soda... Pour over dry cereal mixture. Toss to coat evenly. Microwave on high uncovered 4 1/2 to 5 min, or until lightly glossed. Stir twice. Spoon onto waxed paper. Cool and break into pieces or chunks. Store in tight container. Source: found floating in Cyberspace and formatted to MM format by Fred Goslin in Watertown NY on Cyberealm Bbs home of KookNet @ (315) 786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Switzle Categories: Cyberealm, Beverages, Kooknet Yield: 2 quarts MMMMM----------------FROM THE BAR AT CHEF FREDDYS--------------------- 2 qt Water 1 c Sugar 1 tb Ginger 6 tb Vinegar Ice if desired... In a 2 quart pitcher or other container mix all ingredients and stir (or shake) well. Add ice if desired... From Stephani Lea Goslin and Cyberealm Bbs at (315) 786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Low-Calorie Spiced Tea Mix Categories: Low-cal, Beverages, Kooknet Yield: 72 sweet ones 1/4 c + 2 tb orange flavored -drink mix;sugar-free 1/4 c Lemondade flavored-drink mix -sugar-free 3/4 c Iced tea mix; sugar free 1 ts Ground cloves 2 tb Ground cinnamon; 1. Combine all ingredients, stirring until blended. Store mixture in an airtight container. 2. For each serving, place 1 teaspoon mix in a cup. Add 1 cup hot water, stirring well. Serve hot. Food Exchange Per Serving: FREE; CAL: 1; CAR: TR; PRO: TR; FAT: TR; SOD: 1 MG; Source: All New Cookbook For Diabetics And Their Families. Brought To You And Yours Via Nancy O'Brion And Her Meal Master Typed for you and yours via her nieghbor Sophia Robinson; age 12 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Two Teas with Saffron Categories: Beverages, Kooknet Yield: 40 servings MMMMM-------------------ARISTOCRATIC ICED TEA------------------------ 8 c Boiling water (2 L) 1/2 ts Saffron Threads Juice of 2 or 3 lemons 1 To 2 cups sugar (200 or -400g) Ice MMMMM----------------------BLACK SPICED TEA--------------------------- 12 Green cardamoms 8 ts Sugar 1/2 ts Saffron Threads 8 c Water (2L) 8 ts Black tea Next time you get overwrought thinking of squid or tofu, sit down to a nice steaming glass of the following and compose yerself... ARISTOCRATIC ICED TEA: It is the color of Chartreuse (which is also tinted with saffron). At least 4 hours prior to serving, pour boiling water over threads. Just before serving, add juice, sugar and ice cubes. Threads may be left in or strained out. Makes 40 servings. BLACK SPICED TEA: Chef Ashok Rajput of the Nataraja Restaurant (Palo Alto, Ca.) made this tea for me while demonstrating how to make Indian-style ice cream with cardamom, pistachios, and saffron. I thought I had found heaven between sipping the delicate, slightly sweet, aromatic tea and tasting the custard of the freshly made kulfi. This tea is called Qahwa in Kashmir where India's 4,000 acres of saffron fields are. It is also served in the Arab nations and Iran. I have seen recipes with many other ingredients than the ones listed below, so experiment also with green tea, rose water, fresh ginger, almonds honey, cinnamon and milk. Bring first four ingredients to a boil, then simmer until liquid is reduced by half. Bring to a second boil, add tea and steep to desired strength. From "Wild About Saffron++A Contemporary Guide to an Ancient Spice", by Ellen Szita. Published by Saffron Rose, 28 John Glenn Circle, Daly City, Ca., 94105. 1987. Originally Posted by Stephen Ceideberg; March 30 1993. Re-posted by Lisa Clarke MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Coffee Nog Categories: Beverages, Kooknet Yield: 2 servings 8 oz Fresh brewed coffee 1/2 c Cream 1 Egg yolk 1 tb Brown sugar Nutmeg Combine sugar and egg yolk, beat well. In a small saucepan heat cream. Slowly whisk in egg/sugar mixture and when blended, remove from heat. Do not boil. Pour coffee into your favorite cups and top with cream mixture. Sprinkle with nutmeg and enjoy! Don't wait for the holidays to try it - make one now! RIGHT now! Source: A bag. Posted by Lisa Clarke MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Masala Coffee (Spiced Coffee) Categories: Beverages, Kooknet Yield: 4 servings 3 c Milk 3 c Water 1 Cinnamon stick (1-in long) 5 Cardamom pods 6 tb Sugar 6 tb Coffee, regular grind Combine water and milk in a saucepan and bring to a boil. Add cinnamon, cardamom pods, sugar and coffee into boiling liquid in saucepan. Stir a few times and boil over medium heat 3 to 4 minutes. Make sure it does not boil over. Strain coffee through cheesecloth into another pan. Place coffee over heat and bring to a boil. Pour coffee between two pans until thick and creamy. Serve in cups immediately. Posted by Lisa Clarke MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Big Buy Double Decker Hamburger Categories: Meats, Cyberealm, Sandwiches, Kooknet Yield: 4 sandwiches 1 lb Ground chuck 8 Hamburger Buns 3 tb Big Buy Hamburger Sauce per -patty (see below) Lettuce, shredded American Cheese Pickles (optional) MMMMM------------------BIG BUY HAMBURGER SAUCE----------------------- 1 c Mayonnaise 1/4 c Heinz Chili Sauce 1/4 c Ketchup 3 tb Sugar 1/2 c Pickle relish & do NOT drain 1 ds Garlic salt Divide ground chuck into 8 equal portions and shape into patties, keeping each quite thin. Sear briskly on lightly greased hot grill or griddle, turning only once, till medium well. Arrange each patty on bottom half of hamburger buns. Apply 2 or 3 tablespoons of Big Buy Hamburger Sauce to each patty and then arrange a little shredded lettuce over each. Place one atop the other and a slice of American cheese over the top patty. Apply top of hamburger bun and serve at once. Makes 4 double-deckers. BIG BUY HAMBURGER SAUCE: Stir all ingredients together with fork. Refrigerate in covered container to use within 2 weeks. Makes about 2 cups. (Recipe may be divided in half.) Source: Gloria Pitzer's Secret Fast Food Recipes 1976 reprinted 1985 Posted by Michael Prothro, Mike's Sunshine Resort * Fayetteville,AR * (501)521-8920þ MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Lone John Sliver Categories: Fish, Kooknet, Cyberealm Yield: 1 recipe 2 1/2 lb Fish fillets Oil 1/2 c Beer 1/2 c Self-rising flour MMMMM-------------------------THE BATTER------------------------------ 2/3 c Beer 1/3 c Lemon juice 1 Egg 1/2 c Bisquick 1/2 c Self-rising flour THE BATTER: In a 1 1/2 quart mixing bowl, with wire whisk, whip 2/3 cup beer, lemon juice, egg, Bisquick, and 1/2 cup self-rising flour together till smooth. Then let it stand ten minutes at room temperature before using. Meanwhile place two soup or cereal bowls on counter near the stove so that you can work quickly in coating food and getting it into the hot oil. In one small bowl put 1/2 cup beer and into the other put 1/2 cup self-rising flour. Have a cookie sheet on hand. Cover half of it with paper towels for draining the fried foods. The other half leave plain for drying the coated food before you dip it into batter. Allow 1 1/2 to 2 1/2 lbs. fish fillets to serve 4 people. Cut each fillet in half to resemble triangles. Dip 1 piece at a time, first into beer. Let excess drip off. Coat lightly then in the self-rising flour. Place floured pieces on cookie sheet to dry 2 or 3 minutes. Then spear piece with 3-tined fork or tip of sharp knife & coat in prepared batter...evenly but lightly, letting excess drip back into bowl of batter. Fry few pieces at a time in 385 to 400 degrees F oil, at least 2 1/2" to 3" deep in heavy saucepan or use electric fry pan with temperature control dial to regulate heat of oil. Allow about 3 or 4 minutes per side for each piece of batter-coated fish, turning once to brown other side. Remove from oil with tip of sharp knife. Drain on paper towel. Keep warm on cookie sheet in 300 degree F oven till all pieces have been fried. SHRIMP-DEEP FRIED: Substitute large or jumbo shrimp preferably frozen, cooked, ready to serve shrimp, that have been completely thawed, following the Lone John Sliver recipe exactly, using the shrimp in place of the fish triangles. Be sure to dip the shrimp 1st in the beer and then into the self-rising flour before coating in prepared batter. Fry as directed for fish in above recipe. 1 pound serves 4. Lone John Sliver as in Long John Silver Source: Gloria Pitzer's Secret Fast Food Recipes 1975 reprinted 1985 Posted by Michael Prothro, Mike's Sunshine Resort * Fayetteville,AR * (501)521-8920þ MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Oven Fried Kentucky Chicken Categories: Poultry, Cyberealm, Kooknet Yield: 6 servings 3 c Self-rising flour 1 tb Paprika 2 pk Lipton Tomato Cup A Soup -powder 2 pk Good Seasons Italian -Dressing mix powder 1 ts Seasoned salt Pam or oil 1/4 lb Margarine or Butter 3 lb Fryer chicken In doubled plastic food bag combine well the flour, paprika, Lipton Tomato Cup A Soup powder, Good Seasons Italian Dressing mix powder and seasoned salt. Shake the mixture well to combine it in the bag, having twisted the end the bag tightly until the air inside the bag create an inflated balloon affect. Spray a jelly roll pan (10x15x3/4") with Pam or wipe it well with oil. Run a cut-up chicken fryer under cold water and let excess water drip off, or put all of the wet pieces of chicken into a colander to drain a few minutes. Dredge pieces in the flour mixture, by placing the pieces, one at a time, in the bag of seasoned flour and shaking it to coat each piece. Arrange the coated pieces, skin-side up on prepared pan. Melt margarine or butter and use a 1" wide soft bristled pastry brush (or one from a paint store with soft hair bristles -- rather than plastic bristles) and dab the melted margarine over the floured surface -- skin-side only -- of each piece of chicken. When all of the melted margarine has been divided between chicken pieces, bake it uncovered ~- without turning the pieces -- 350 degrees F -- for 1 hour or till golden brown and tender. FOR CRISPY COATING: After applying melted margarine, dust each piece with a few tablespoons more seasoned flour mixture and dab again in additional melted margarine before baking. Serves 4 to 6. Source: Gloria Pitzer's Secret Fast Food Recipes 1976 reprinted 1985 Posted by Michael Prothro, Mike's Sunshine Resort * Fayetteville,AR * (501)521-8920þ MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Wednesday's Hot & Juicy Hamburgers Categories: Meats, Cyberealm, Kooknet Yield: 15 patties 5 lb Lean ground beef 3 1/2 oz Baby food strained veal 3 1/2 oz Baby food strained beef 10 1/2 oz Campbell's beef broth 1 ts Onion salt 1 ts Seasoned salt 1/2 ts Lemon pepper 1/2 ts Finely crushed dry minced -onions (use a hammer to -flatten them) 2 tb Cup of Soup Tomato Flavor -Soup Powder Mix all of the ingredients together thoroughly, covering your hands with plastic food bags to knead it well. Or dig right in like Grandma did, remember that fingers were made before forks! Shape into patties by measuring out 2/3's cupful of mixture for each & keeping them about 1/2" thick & square in shape, about the size of a Graham cracker. The mixture makes about 15 patties, which can be individually wrapped and frozen, to be thawed about 30 minutes at room temperature or more quickly on "defrost" in the microwave oven per manufacturer's directions. They freeze well up to 6 months. Do not refrigerate for more than 2 days. Wednesday's as in Wendy's Source: Gloria Pitzer's Secret Fast Food Recipes 1976 reprinted 1985 Posted by Michael Prothro, Mike's Sunshine Resort * Fayetteville,AR * (501)521-8920þ MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: ABM Beignets Categories: Breakfast, Desserts, Kooknet, Cyberealm Yield: 24 servings 1 c Water 1 Egg 2 tb Oil 3 tb Nonfat Dry Milk Powder 1/2 ts Nutmeg 1 ts Salt 3 1/2 c Bread Flour 2 1/2 ts Yeast 1/2 c Powdered Sugar Place all ingredients except sugar in machine. Program for knead and first rise and press start. The dough will be sticky at first but will hold its shape. After the final cycle, it will be workable. When dough is finished, turn the dough out onto a floured surface and let it rest for 10 minutes. Roll the dough to a generous 1/4" thick and cut it into 2" squares. Cover the squares with a clean towel and let rise for 30 minutes. Add the powdered sugar to a medium-size clean paper bag. Lay out paper towels to drain the doughnuts. Heat 1 to 1 1/2 " of oil to 375øF. Do not add too many; add once or it may cool the oil too much. Gently brush the uncooked squares to remove any extra flour. Slide them into the heated oil. When they pop to the surface, spoon the hot oil over them constantly until they are puffed. Turn the squares and cook until they are a light golden color on both sides. It should take 1 to 2 minutes. Cut the first couple of squares in half to be sure there is not sticky uncooked dough inside. Remove from hot oil with slotted spoon and drain on paper towels. While warm, drop them, 3 or 4 at a time, into the bag with powdered sugar and shake until they are well coated. Serve immediately. Source: Desserts from your Bread Machine Typed by Meg Antczak, Fido Cooking Conference 7-19-95. Revised for Meal-Master Format by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Chocolate and Cherry Loaf ABM Categories: Breads, Desserts, Cyberealm, Kooknet Yield: 8 servings 1/3 c Half-And-Half; plus 2 tb Half-And-Half 2 Eggs 3/4 ts Orange Rind; grated 1/4 c Sugar 1 ts Salt 3 c Bread Flour 2 1/2 ts Yeast 3/4 c Semisweet Chocolate; chopped 4 oz Dried Cherries; soaked in 1/4 c Orange Juice; overnight Place all the ingredients except cherry mixture and chocolate in the machine, program for basic white bread and press start. After 33 minutes have elapsed, add the cherries with any remaining liquid and the chocolate. Source: Desserts from your Bread Machine Typed by Meg Antczak, Fido Cooking Conference 07-19-95 Revised for Meal-Master Format by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Lemon Poppy Seed Sweet Bread ABM Categories: Breads, Cyberealm, Kooknet Yield: 8 servings 8 oz Lowfat Lemon Yogurt 2 tb Oil 2 Eggs 2 tb Lemon Rind; finely minced 1 ts Salt 3 tb Sugar 4 tb Buttermilk; dried 3 1/3 c Bread Flour 3 tb Poppy Seeds 1 tb Yeast Place all ingredients in the machine. Program for sweet bread or basic white bread and push start. Source: Desserts from Your Bread Machine Typed by Meg Antczak, Fido Cooking Conference 07-19-95 Revised for Meal-Master Format by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Molasses Doughnuts ABM Categories: Desserts, Breads, Kooknet, Cyberealm Yield: 16 doughnuts 3 tb Shortening 3 Eggs 1/2 c Molasses 1/2 c Water 1/2 ts Salt 2 ts Baking Powder 4 tb Buttermilk; dried 1 ts Ginger 2 ts Cinnamon 3 3/4 c Flour 1 1/2 ts Yeast 1/2 c Powdered Sugar; or 1/2 c Granulated Sugar Make sure all ingredients are at room temperature. Place the first 11 ingredients in the machine. Program for knead and first rise and press start. The dough will be just a little sticky; a tiny amount will stick to your finger. It does hold some shape while kneading. Flour your work surface and rolling pin. When the cycle is complete, turn the dough out onto the floured surface and let it sit for 10 minutes. Roll the dough to 1/3" thick. Use enough flour to keep the dough from sticking. Cut doughnuts with cutter. Place the doughnuts on a greased baking sheet and cover with a clean towel. Let rise for 1 hour, or until doubled in bulk. Heat 1 1/2 to 2" of oil in saucepan or deep fryer. Use a thermometer to help keep the temperature constant. Fry 2 to 3 doughnuts at a time. Fry them for 2 to 3 minutes, turning frequently and spooning the hot oil over them. Remove with slotted spoon and drain on paper towels. Check the first few for doneness. Shake the warm doughnuts, 3 or 4 at a time, in a sturdy paper bag with sugar in it. Source: Desserts from your Bread Machine Typed by Meg Antczak, Fido Coking Conference 07-19-95 Revised for Meal-Master Format by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Pecan Coffee Cake ABM Categories: Breads, Desserts, Cyberealm, Kooknet Yield: 10 servings 1 1/2 Unsalted Butter; at room -temperature 3 Eggs 3 Egg Yolks 2 ts Vanilla Extract 1/2 c Sugar 3 1/4 c Flour 1/2 ts Salt 1 tb Yeast MMMMM--------------------------FILLING------------------------------- 6 tb Unsalted butter; cut into 1" -pieces 1 1/2 c Dark Brown Sugar 1/3 c Corn Syrup 3 tb Molasses 1/4 c Heavy Cream 2 c Pecan Halves; toasted Place all dough ingredients in the machine. Program for knead and first rise and press start. At the end of the final cycle, transfer the dough to a well-oiled bowl, cover it with plastic and refrigerate for 2 hours. Generously butter a 12 cup bundt pan. Place the butter, sugar, corn syrup and molasses in a 2 quart saucepan set over medium heat. Allow the mixture to come to a boil. Cook 2 minutes at full boil. Remove from the heat and add the cream. Stir in combine and then immediately stir in the pecans. Continue to mix until all the pecans are covered. Pour a third of the filling into the prepared pan and set aside the rest to cool while you prepare the dough. On a lightly floured work surface, roll the dough into a 20 x 9 inch rectangle. Place the prepared pan nearby. Pour the rest of the filling down the length of the dough and use a metal spatula to quickly spread it to within 2" of the edges. Flip one long side of the dough over the middle, then the other, to form a long roll. Quickly lift the roll and place it in the pan so that the ends overlap slightly. Cover the pan with lightly oiled plastic wrap and allow the dough to rise in warm place until doubled in bulk. Preheat the oven to 375øF. with the rack in the center position. Bake for 20 minutes and then reduce the heat to 350øF. and bake it another 20 to 25 minutes. If the top is getting too brown, cover it loosely with foil. Put a cake rack over a large plate. Remove cake from oven and turn over onto the rack. Scoop up any filling that drips off and place it back on cake. Once filling has cooled, remove the cake to a serving plate. Source: Desserts from Your Bread Machine Typed by Meg Antczak, Fido Cooking Conference 07-19-95 Revised for Meal-Master Format by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Pina Colada Bread ABM Categories: Breads, Desserts, Kooknet, Cyberealm Yield: 8 servings 1 Egg 1 ts Coconut Extract 1/4 Unsalted Butter; softened 3/4 c Coconut Milk; plus 2 tb Coconut Milk; (if needed) 3 tb Sugar 1 ts Salt 1/4 ts Ascorbic Acid 2 1/2 c Bread Flour 1 tb Yeast 1 c Unsweetened Flaked Coconut 1/2 c Dried Pineapple; chopped Place all ingredients except coconut and pineapple in the machine. Program for sweet or raisin bread. Add the coconut and pineapple when the Hitachi timer reads 3:44. Source: Desserts from Your Bread Machine Typed by Meg Antczak, Fido Cooking Conference, 07-19-95 Revised for Meal-Master Format by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Pineapple Sweet Bread ABM Categories: Breads, Desserts, Cyberealm, Kooknet Yield: 8 servings 1/4 c Warm Water 1/4 Unsalted Butter; cut into -pieces 2 Eggs 1/4 c Sour Cream 1 ts Salt 1/4 c Sugar 2 1/2 c Bread Flour 1 tb Yeast 4 oz Dried Pineapple; chopped Place all the ingredients except dried pineapple in the machine, program for white bread and push start. Add the dried pineapple when the timer on Hitachi reads 3:41. The finished bread is feathery light with a solid texture. Source: Desserts from Your Bread Machine Typed by Meg Antczak, Fido Cooking Conference 07-19-95 Revised for Meal-Master Format by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Portuguese Sweet Bread ABM Categories: Breads, Desserts, Kooknet, Cyberealm Yield: 8 servings 1 c Evaporated Milk 3 tb Unsalted Butter; cut into -pieces 2 Eggs 1 1/2 ts Lemon Rind; finely minced 1 ts Vanilla Extract 6 tb Sugar 1 ts Salt 1/4 ts Asorbic Acid 3 c Bread Flour 2 ts Yeast Place all ingredients in machine, program for white or sweet bread. Press start. Source: Desserts from Your Bread Machine Typed by Meg Antczak, Fido Cooking Conference 07-19-95 Revised for Meal-Master Format by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Raised Doughnuts ABM Categories: Breads, Cyberealm, Kooknet, Desserts Yield: 18 doughnuts 1/2 c Warm Water 3 Eggs 3 tb Unsalted Butter; softened 2 tb Dry Nonfat Milk 1/2 c Sugar 1/4 ts Mace 1 tb Baking Powder 1/2 ts Salt 3 c Flour 1 tb Yeast 1/2 c Powdered Sugar Place all the ingredients in the machine, program for knead and first rise and press start. At the end of the final cycle, transfer the dough to a lightly oiled bowl, cover it with plastic wrap and place in a warm, draft-free place, and allow to rise for an additional 30 minutes. You can also do this step in the machine by punching the dough down, closing the machine, and letting the dough rise for 30 minutes. Place the dough on a lightly floured surface and cut it in half to make it more manageable. Let the dough rest for 10 minutes. Roll it out to 1/3" thick. Flour a doughnut cutter and cut out doughnuts. Lift each doughnut, pat it to remove excess flour, and place it on a lightly oiled or sprayed baking sheet. Cover the doughnuts with a clean towel and let rise until doubled in bulk, about 1 hour. Put 1/2 cup powdered sugar in sturdy paper bag and spread out paper towels near frying pan. Heat 2" oil in a medium saucepan or deep fryer to 375øF. Slide 2 or 3 doughnuts at a time into the hot oil. Turn them frequently and spoon the hot oil over them until they are well puffed. Drain the doughnuts on paper towels and shake them with the sugar in the bag while they are still warm. Source: Desserts From Your Bread Machine Typed by Meg Antczak, Fido Cooking Conference 07-19-95 Revised for Meal-Master Format by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Fresh Rosemary Onion Focaccia ABM Categories: Breads, Kooknet, Cyberealm Yield: 6 servings 1 1/4 c Water 1/3 c Olive Oil 1/3 c Rosemary Leaves 2 ts Salt 3 c Flour 1/2 c Cornmeal 1 tb Yeast 1 lg Spanish Onions; cooked in 2 tb Olive Oil MMMMM--------------------------TOPPING------------------------------- 2 tb Olive Oil Coarse Salt Ground Pepper Place all dough ingredients except cooked onion in the machine, program for knead and first rise. Press start. Strain onions and return liquid. At end of final knead, add the onion (without liquid) to the machine. Restart and knead only until the onion is roughly mixed in. The dough will be wet and onion will remain in clumps, sticking out of the dough. Turn the dough out on a well-floured board and knead briefly by hand to form a ball. Oil a pizza pan or baking sheet. Place the dough on the prepared pan and pat into a 12" disk. Coat the top of the dough with the onion juices. Cover with plastic wrap and let it rise either at room temperature until doubled in bulk, or in the refrigerator overnight. A long cold rise in the refrigerator will result in a more flavorful bread with a heartier interior. Preheat the oven to 450øF. with the rack in the center position. Just before baking the dough, use your fingertips to gently make indentations in the surface. Drizzle on the oil and then sprinkle with salt and pepper. Bake for 10 minutes, then reduce to oven to 350øF. and bake for another 12 to 15 minutes, or until the focaccia is golden brown. Serve hot or at room temperature. Source: Pizza Etc. From Your Bread Machine Typed by Meg Antczak, Fido Cooking Conference 07-19-95 Revised for Meal-Master Format by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Hot Chile Pepper Twists ABM Categories: Breads, Kooknet, Cyberealm Yield: 6 servings 1 c Water; plus 2 tb Water; (if needed) 2 tb Oil 1/3 c Cilantro Leaves; lightly -packed 1 1/2 ts Salt 1/2 c Cornmeal 2 1/4 c Flour 1 1/2 ts Sugar 2 ts Yeast MMMMM--------------------------FILLING------------------------------- 16 oz Black or Refried Beans 16 oz Black Olives; drained 4 1/2 oz Green Chiles; chopped 1/2 c Salsa 8 oz Monterey Jack Cheese; -shredded Place all dough ingredients except cilantro in pan. Program for knead and first rise. Program a kitchen timer to go off 10 minutes before the end of the machine's second kneading cycle. Check the dough when timer goes off and adjust with flour or water if needed. Add the cilantro. While the dough is rising, prepare the filling. When dough is finished transfer to lightly greased work surface. Divide the dough in half. Working with one half at a time, roll it into a 15 x 10" rectangle. Transfer the rectangle to a lightly greased cookie sheet. Visually divide the rectangle into thirds, each 10 x 5". Working on the middle third of the dough, and leaving 1" of space at each end, layer on half the beans, half the olives, half the chilies, half the salsa and then half the cheese. Using a rolling pizza wheel or a sharp knife, make 6 evenly space 5" long cuts in the dough, cutting from the edge of one side of the unfilled sides just to where the filling starts. Repeat with the other unfilled side. Fold the small piece of dough at each end of the filling, tucking them underneath the dough on the opposite side. Repeat the entire process with the other piece of dough. Tent the twists with lightly greased plastic wrap and set them aside to rise for 1 hour, or until they're noticeably puffy. Bake the twists in a preheated 375øF oven for 30 minutes. Remove the twists from the oven, transfer them to a wire rack, and allow them to cool for 10 minutes before cutting. Source: Pizza Etc. From Your Bread Machine Typed by Meg Antczak, Fido Cooking Conference 07-19-95 Revised for Meal-Master Format by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Gooey Cheese Bread ABM Categories: Breads, Kooknet, Cyberealm Yield: 6 servings 3/4 c Water 2 Eggs 1/4 Unsalted Butter 1 ts Honey 1 ts Salt 2 1/2 c Flour 2 ts Yeast MMMMM--------------------------FILLING------------------------------- 3 c Swiss Cheese; shredded Place all dough ingredients in pan and program for knead only. Press start. The dough will be slightly sticky. After the kneading cycle, transfer the dough to a lightly oiled bowl, cover it with plastic wrap, and let it rise in the refrigerator overnight, or as long as 24 hours. Grease and flour a 9" cake pan. Preheat the oven to 375øF. with the rack in the center position. Remove the dough from the refrigerator and place it on a lightly floured work surface. Roll the dough to a 14 x 10 rectangle with the long side nearest you. Sprinkle 2 cups of the cheese over the surface of the dough. Starting with the edge closest to you, roll the dough up like a jelly roll. Press the edges together and turn it over so the seam is now facing down. With the seam still down, roll the cylinder around itself in a coil and transfer it to the prepared pan. Sprinkle the remaining cheese over the top of the loaf and allow to rise, uncovered for 20 minutes. Bake for 35 minutes at 375øF., then turn the oven down to 350øF. and bake for 10 more minutes. If the cheese begins to brown quickly during the first 35 minutes, turn the oven down sooner. Source: Pizza Etc. From Your Bread Machine Typed by Meg Antczak, Fido Cooking Conference 07-19-95 Revised for Meal-Master Format by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Sam's Pizza ABM Categories: Italian, Cyberealm, Kooknet, Breads Yield: 8 servings 1 c Water; plus 1/3 c Water; (only if needed) 3 tb Olive Oil 1 1/2 ts Salt 3 tb Cornmeal 1 c Whole-Wheat Flour 2 c Flour 1 tb Yeast 1 c Pizza Sauce 1 c Mozzarella Cheese; grated Place all dough ingredients in the machine and program for dough and first rise. At the end of final cycle remove the dough to a lightly oiled work space, cover it with a clean towel, and let rest 10 minutes. Preheat oven to 475øF. Roll the dough out to 14" circle on pan or pizza peel. Spread the sauce in a thin layer over the dough. Sprinkle on the cheese. Slide into oven and bake for 15 to 17 minutes. Source: Pizza Etc. From Your Bread Machine Typed by Meg Antczak, Fido Cooking Conference 07-19-95 Revised for Meal-Master Format by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Mystic Pizza ABM Categories: Italian, Kooknet, Cyberealm Yield: 6 servings 3/4 c Water; plus 3 tb Water 1 ts Olive Oil 1 ts Salt 1 ts Sugar 2 1/2 c Flour 2 ts Yeast MMMMM--------------------------TOPPINGS------------------------------- 2 tb Olive Oil Salt Pepper 1 1/2 c Pizza Sauce 1 1/2 c Mozzarella Cheese; grated Place all dough ingredients in machine and program for knead and first rise. Press start. When dough is finished, transfer to floured work surface and let it rest for 5 minutes. Preheat the oven to 400øF. Roll dough to 11" circle and transfer to baking sheet or pizza peel. Brush the olive oil over the surface of the dough and then shake on salt and pepper. Spread sauce over the surface and top with mozzarella. Bake the pizza for 20 minutes. Source: Pizza Etc. From Your Bread Machine Typed by Meg Antczak, Fido Cooking Conference 07-19-95 Revised for Meal-Master Format by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: A Trio of Pizzas ABM Categories: Italian, Main dish, Kooknet, Cyberealm Yield: 8 servings MMMMM------------------------PESTO DOUGH----------------------------- 2 tb Pesto Sauce 1 1/4 c Water; (or more if needed) 1/3 c Olive Oil 3 c Flour 1/2 c Cornmeal 1 1/2 ts Salt 1 tb Yeast MMMMM-------------------SUN-DRIED TOMATO DOUGH------------------------ 5 Oil-Packed Sun-Dried -Tomatoes with Oil 2 tb Sun-Dried Tomato Paste 1 1/4 c Water; (or more) 1/3 c Olive Oil 3 c Flour 1/2 c Cornmeal 1 1/2 ts Salt 1 tb Yeast MMMMM------------------------GARLIC DOUGH----------------------------- 2 tb Garlic Paste 1 1/4 c Water; (or more) 1/3 c Olive Oil 3 c Flour 1/2 c Cornmeal 1 1/2 ts Salt 1 tb Yeast MMMMM--------------------------TOPPINGS------------------------------- Pizza Sauce 1/2 c Parmigiano-Reggiano Cheese; -grated Place desired dough ingredients in machine and program for knead and first rise. Press start. Dough will be soft at first but become firmer. Preheat the oven to 500øF with the rack in the center position. Turn 17 x 11" pan upside down. Spray with vegetable cooking spray. Cut dough in half and cover remaining half with a clean towel. Place the other half on the prepared pan and use rolling pin to roll the dough evenly to the edge. Have a friend hold the pan or place a wet towel underneath. Spread with sauce and sprinkle with cheese. Bake for 8 to 10 minutes. Source: Pizza Etc. From Your Bread Machine Typed by Meg Antczak, Fido Cooking Conference 07-19-95 Revised for Meal-Master Format by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Fresh Mozzarella, Plum Tomato and Basil Pizzettes ABM Categories: Italian, Main dish, Kooknet, Cyberealm Yield: 4 servings 1/2 c Water 2 tb Olive Oil 1 pn Pepper 1 ts Salt 1 ts Sugar 1 1/2 c Flour 1 ts Yeast MMMMM--------------------------TOPPING------------------------------- 1 lb Mozzarella Cheese; grated 4 lg Plum Tomatoes 3 tb Olive Oil 1 Clove Garlic; minced Olive Oil; for brushing Salt Pepper 1/3 c Basil Leaves; chopped Place dough ingredients in pan and program for knead and first rise. Prepare toppings while dough is rising. At the end of cycle, transfer dough to a lightly floured work surface, cover with a clean towel and let rest for 5 minutes. Preheat the oven to 450øF with the rack in the center position. Lightly flour 2 baking sheets and set them aside. Slice mozzarella into thin slices and drain on paper towels if needed. Slice the tomatoes into thin slices and set aside. Mix together the 3 tb olive oil and mixed garlic. Cut the dough into 4 pieces and on a lightly oiled surface, roll each piece out to a 7" circle. Transfer the circles to the prepared baking sheets. Brush the surface of each with the garlic and oil mixture. In a spiral, starting 3/4" in from the edge, alternate the cheese and tomato slices. Place a slice of cheese and a slice of tomato in the center. Brush the top of the cheese and a slice of the tomato in the center. Brush the top of the cheese and tomatoes with olive oil. Sprinkle with salt and pepper and bake for 12 minutes. The cheese will be slightly runny. Remove from the oven and immediately sprinkle on the freshly chopped basil and serve immediately. Source: Pizza Etc. From Your Bread Machine Typed by Meg Antczak, Fido Cooking Conference 07-19-95 Revised for Meal-Master Format by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Greek Style Pizzettes ABM Categories: Italian, Main dish, Breads, Kooknet, Cyberealm Yield: 4 servings 1 c Water 1 ts Honey 1/2 ts Lemon Rind; grated 1/4 ts Pepper 1 ts Oregano 1 ts Salt 2 3/4 c Flour 1 1/2 ts Yeast MMMMM--------------------------TOPPING------------------------------- 1/4 Unsalted Butter 1/4 lb Spinach leaves; rinsed and -dried 14 Kalamata Olives; pitted 1/2 c Feta Cheese; crumbled 2 tb Parsley; chopped Salt Pepper 3 tb Olive Oil Place all dough ingredients in machine and program for knead and first rise. Press start. After the first 5 minutes of kneading the dough will be firm and pull away from the sides of the machine. While the dough is rising you can prepare the toppings. In a saute pan, heat the butter over low heat and cook the spinach long enough for it to wilt, about 2 minutes. Remove the pan from the heat and stir in the garlic. Set the mixture aside while you assemble the pizzettes. Preheat the oven to 425øF. with the rack in the center position. Lightly flour 2 baking sheets and set them aside. When the dough is completed, transfer to a lightly floured surface, cover it with a clean towel and let it rest for 5 minutes. Divide the dough into 4 even pieces and roll each piece out to a 6" circle. Transfer the circles to the prepared baking sheet. Distribute the spinach over the circles followed by the olives and feta cheese. Sprinkle on the chopped parsley, salt and pepper. Drizzle a small amount of olive oil over the top of each. Bake for 20 minutes, or until the crust is deep golden brown and the top is starting to brown. Source: Pizza Etc. From Your Bread Machine Typed by Meg Antczak, Fido Cooking Forum, 07-19-95 Revised for Meal-Master Format by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Salsa Pizza with Black Bean Crust ABM Categories: Italian, Kooknet, Cyberealm, Breads Yield: 8 servings 2/3 c Water 1 tb Honey 1 Egg 1/4 c Oil 1 c Refried Beans 2 ts Chili Powder 1 1/2 ts Salt 3 c Flour 1 1/2 ts Salt 3 c Flour 1/2 c Cornmeal 1 tb Yeast MMMMM--------------------------TOPPING------------------------------- 2 c Salsa 1 c Cheddar and Monterey Jack -Cheese; shredded Place all dough ingredients in machine and program for knead and first rise. Press start. The dough will be quite moist but should form a ball. At the end of the final cycle, punch down the dough and place it on a lightly floured work surface to rest for 5 minutes. Preheat the oven to 475øF. On a lightly floured surface, roll the dough out to a 17 x 11" rectangle or fit it to your jellyroll pan. Lightly oil the pan and place the dough into the pan, stretching it to the edges. Spread the dough with the salsa and sprinkle with the cheese. Place the pizza in a warm place to rise for 30 minutes, then bake it for 17 to 20 minutes. Source: Pizza Etc. From Your Bread Machine Typed by Meg Antczak, Fido Cooking Conference 07-19-95 Revised for Meal-Master Format by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Baked Samosas ABM Categories: Main dish, Kooknet, Cyberealm Yield: 8 servings 1/2 c Evaporated Milk; plus 2 tb Evaporated Milk; (if needed) 3 tb Unsalted Butter 2 ts Sugar 3/4 ts Salt 2 1/2 ts Yeast 3 c Flour MMMMM--------------------------FILLING------------------------------- 1 md Idaho Potatoes; cut into -1/2" chunks 1 c Frozen Peas 2 tb Oil 2 Clove Garlic; finely chopped 2 ts Fresh Ginger; finely chopped 1 ts Dried Coriander 1/2 ts Cumin 1/4 ts Pepper 1/4 ts Salt MMMMM--------------------------TOPPING------------------------------- 1 Egg; beaten with 1 tb Water Place all dough ingredients in machine and program for knead and first rise. Press start. The dough will be quite firm but it should be moist enough to hold together. Make the filling while the dough is rising. Place the potato cubes in a small saucepan and cover with water. Bring to a boil over medium high heat, lower the heat to medium and continue cooking for 10 minutes, or until they have slightly softened but are not cooked through. Add the peas to the boiling water for the last minute of cooking. Drain the water from the potato cubes and peas. Heat the oil in a large frying pan set over medium high heat and add the onions, garlic and ginger. Saute until the onions are translucent. Add the potato cubes, peas, coriander, cumin, pepper and salt and stir until well mixed. Remove from the heat and cool slightly. Turn the finished dough out on a lightly floured surface and divide it into 8 equal balls. Let the balls rest 10 minutes. Preheat the oven to 350øF with the rack in the center position. Lightly spray a large baking sheet with vegetable cooking spray. On a lightly floured surface, roll each ball of dough to a 7" circle, rolling from the middle toward the edge. Distribute the filling evenly among the circles, about 3 heaping tb for each one. Lightly moisten the edge of each circle with water and fold over to form a semicircle. Press the edges together firmly. Fold the pressed edge inward toward the filling and press with you fingertips to seal. Lift the samosas onto the prepared baking sheet and generously brush the tops with the egg glaze. Bake the samosas for 15 minutes, or until they are a rich golden brown. Serve hot from the oven. Source: Pizza Etc. From Your Bread Machine Typed by Meg Antczak, Fido Cooking Conference 07-19-95 Revised for Meal-Master Format by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Pizza Rustica ABM Categories: Italian, Main dish, Cyberealm, Kooknet Yield: 8 servings 1 1/4 c Milk; plus 2 tb Milk; (if needed) 2 tb Olive Oil 1 tb Rosemary; chopped 2 ts Salt 1 tb Sugar 3 c Flour 2 ts Yeast MMMMM--------------------------FILLING------------------------------- 1 lb Ricotta Cheese 2 Eggs 1/2 c Romano Cheese; grated 1 tb Parsley; chopped 1/2 ts Salt 1/4 ts Pepper MMMMM--------------------------TOPPING------------------------------- 15 sl Salami; thinly sliced 25 Basil Leaves; coarsely -chopped 16 oz Roasted Red Peppers; drained 12 sl Provolone Cheese; thinly -sliced Salt Pepper Place all dough ingredients in pan and program for knead and first rise. The dough will be firm and pull away from the side of the machine. While the dough is rising, prepare the filling. In mixing bowl, whisk together all the ingredients and refrigerate until you are ready to assemble the pizza. Preheat the oven to 400øF. with the rack in the center position. Grease a 9" springform pan. When the dough cycle is completed transfer the dough to a lightly floured work surface, cover it with a clean towel, and let it rest for 5 minutes. Cut the dough in 2 pieces; one piece should be one third of the dough and the other piece should be 2/3. Roll out the larger piece to a 14" circle. Line the springform pan with the circle. A small amount of dough (1") should overlap the top of the pan. Arrange 5 slices of salami on the bottom. Spread a third of the ricotta filling over the salami, then sprinkle on a third of the basil. Lay out a third of the peppers. Lay out 4 slices of provolone. Repeat this pattern for the next 2 layers. Roll out the small piece of dough to a 9" circle. Brush water around the rim of the dough already in pan, then fit the 9" circle on top. Trim away about 1/2" of the overlapping dough from the bottom circle. Crimp together the top and bottom edges. Brush the top of the dough with olive oil and salt and pepper. With a pair of scissors, cut a vent in the top crust about 1" in diameter. Bake for 15 minutes at 400øF., then at 350øF. for 15 minutes. Remove the pizza from the oven and immediately remove the sides of the springform. Cool before slicing to allow layers to set. Source: Pizza Etc from Your Bread Machine Typed by Meg Antczak, Fido Cooking Conference 07-19-95 Revised for Meal-Master Format by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Chicken Pasta Salad Categories: Poultry, Kooknet, Cyberealm Yield: 6 servings 10 oz Uncooked Spiral Pasta 2 c Yellow Squash; sliced 1 c Red Pepper; diced 4 Chicken Breasts; skinned, -boned and cooked 1 c Broccoli Florets 1 c Onion; diced 2 Tomatoes; diced MMMMM--------------------------DRESSING------------------------------- 1/2 c Nonfat Plain Yogurt 1 tb Lite Miracle Whip 1 c Lowfat Milk 1 pk Good Seasons Salad Dressing Dice cooked chicken in bite-size pieces. Boil pasta and lightly steam vegetables. Mix dressing in processor or blender. Toss everything in large serving bowl. Serve chilled. Makes 6 main course servings. Nutritional analysis per serving: 408 calories; 7 grams fat; 5 grams fiber; 51 mg. cholesterol; 86 mg sodium. Source: S.H.A.R.E Colorado June/July 1995 Typed by Sandra May, Fido Cooking Conference 07-18-95 Revised for Meal-Master Format by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Chicken Scampi Categories: Poultry, Kooknet, Cyberealm Yield: 6 servings 2 lb Chicken Legs 16 oz Chicken Broth 1/4 c Margarine or Butter 1/4 c Oil 1/2 c Onion; finely chopped 1 tb Garlic; minced 1 Lemon; juice of 1/2 ts Salt 1/4 ts Pepper 1 Fresh Tomato; chopped Buttered Noodles or Cooked -Rice Cook chicken legs in broth until done. Add water to cover, if necessary. Remove chicken, cool. Skin and remove bones. Cut into 1/2" pieces. Heat butter and oil in a skillet. Add onion, garlic, lemon juice, salt and pepper. Saute until tender. Add chicken pieces and tomato pieces and heat thoroughly, stirring constantly. Serve over buttered noodles or rice. Makes 4-6 servings. Source: S.H.A.R.E. Colorado May/June 1995 Typed by Sandra May, Fido Cooking Conference 07-18-95 Revised for Meal-Master Format by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Navajo Tacos Categories: Mexican, Main dish, Kooknet, Cyberealm Yield: 1 servings Hamburger Minced onion Mexe-beans or Chili beans Tomato sauce or Tomato juice Chili powder Salt and pepper Grated cheese Lettuce Hot sauce Fry hamburger and onion. Add beans and season to taste. Add tomato sauce, simmer. Serve with grated cheese and lettuce. Typed by Annette Johnsen Country Recipes from friends and family (Mennonite cookbook) MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Fry Bread 1 Categories: Mexican, Breads, Kooknet, Cyberealm Yield: 1 servings 2 1/2 c Flour 2 1/2 ts Baking powder 1/2 ts Salt 3/4 c Half warm water and Half milk Oil Mix all except oil and set 1/2 hour. Knead pieces of dough in hands until round and thin like a tortilla. Fry in hot oil. Bread should puff up and be golden brown. Typed by Annette Johnsen Country Recipes from Friends and Family MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Fry Bread 2 Categories: Breads, Mexican, Kooknet, Cyberealm Yield: 1 servings 4 c Flour 4 ts Baking powder 1 ts Salt 2 c Milk Mix all and roll out. Cut into pieces and fry in deep fat. Annette Johnsen Country Recipes from Friends and Family MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Spiced Pumpkin Cake Categories: Cakes, Low-fat, Cyberealm, Kooknet Yield: 16 servings 1 2/3 c All-purpose flour 1/3 c Raisins 1/4 c Chopped walnuts 1 ts Baking soda 1/2 ts Baking powder 1 c Canned pumpkin 1/2 c Firmly packed dark brown -sugar 1/3 c Apple juice 1/4 c Vegetable oil 1 1/2 ts Ground cinnamon 1 ts Ground ginger 1/4 ts Ground nutmeg 1 Egg 1 ts Vanilla extract Vegetable cooking spray 1 ts Powdered sugar Lemon rind strips (optional 1/4 c Sugar Combine the first 5 ingredients in a medium bowl and stir well. Combine the pumpkin and the next 8 ingredients in a large bowl; beat at medium speed of a mixer until well blended. Gradually add the flour mixture; beat at high speed 2 minutes. Stir in vanilla. Pour batter into a 6-cup Bundt pan coated well with cooking spray. Bake at 350 for 50 minutes or until a wooden toothpick inserted in center comes out clean. Let cake cool in pan 10 minutes on a wire rack. Remove cake from pan, and let cool completely on a wire rack. Wrap cake in heavy-duty plastic wrap, and store in freezer for up to 3 weeks. To serve, let cake stand at room temperature until thawed. Sift powdered sugar over top of cake; garnish with lemon rind if desired. Yield: 16 servings (seving size: 1 slice) CALORIES 150 (31% from fat); PROTEIN 2.5g; FAT 5.1g; CARB 24.3g; CHOL 14mg; SODIUM 87mg Source: Cooking Light's Quick & Easy Weeknights Posted by Lisa Clarke The PolkaDot Palace 1-201-822-3669 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Yemen Fatah (Beef) Categories: Meats, Cyberealm, Kooknet Yield: 8 servings 1/4 c Oil 4 md Onions, halved lengthwise -and sliced crosswise 4 cl Garlic, minced 3 lb Beef, in thin, 1-inch strips 2 c Beef broth 1 ts Oregano 1 ts Cumin 1 ts Coriander 1/2 ts Allspice Salt to taste Freshly ground black pepper -to taste 1 1/2 c Couscous, cooked according -to package directions In a medium skillet, heat the oil, and saute the onion and garlic until the onion is translucent. Add the beef, and saute the meat, stirring it often, just to brown the strips on all sides. Stir in the broth, oregano, cumin, coriander, allspice, salt, and pepper, and cook the mixture a few minutes longer. Serve the meat mixture, over the hot couscous. Source: Lisa Clarke, adapted from a recipe in "Jane Brody's Good Food : Book", originally Posted by FAYLEN Posted by Lisa Clarke The PolkaDot Palace 1-201-822-3669 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Crockpot Apple Cider Categories: Beverages, Cyberealm, Kooknet Yield: 20 servings 1 ga Apple Cider 12 Whole cloves 3 3-inch cinnamon sticks 2 Whole nutmegs 2 Chunks crystalized ginger Dump all ingredients in crockpot. Heat on high for 2 hours, and on low to keep warm until ready to serve. Posted by Lisa Clarke The PolkaDot Palace 1-201-822-3669 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Spiced Applesauce Bread Categories: Breads, Cyberealm, Kooknet Yield: 1 loaf 1 c Flour 1/2 c Whole wheat flour 1/2 ts Salt 1 ts Baking soda 1/2 ts Nutmeg 1/2 ts Cinnamon 1/2 ts Allspice 1 Egg 1/4 c Milk 1 c Packed brown sugar 1 c Applesauce 1/2 c Vegetable oil Preheat oven to 350. Lightly coat one loaf pan with vegetable cooking spray. Sift together flours, salt, baking soda, and spices. Beat the egg and milk together. Add the brown sugar, applesauce, and oil, mixing well. Combine with the dry ingredients. Pour into loaf pan and bake for 60 to 90 minutes. Cool and serve. Posted by Lisa Clarke The PolkaDot Palace 1-201-822-3669 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Hungarian Meatballs ala Kooknet Categories: Appetizers, Meats, Kooknet, Cyberealm Yield: 4 dozen MMMMM-------------------------MEATBALLS------------------------------ 2 lb Ground beef 1 lg Egg 1/4 c Milk 1 c Dry bread crumbs 1 ts Garlic powder 1 ts Paprika MMMMM----------------------HUNGARIAN SAUCE--------------------------- 1 1/2 c Water 1 c Blush wine 1/2 c Beef broth 1/2 tb Red wine vinegar 2 ts Caraway seed 1/2 c Milk 1 1/2 ts Salt 1 ts Minced onion 1/4 ts Black pepper 2 ts Worcestershire sauce 4 ts Paprika 1/4 ts Ground marjoram 1/2 c Water 4 tb Flour Preheat oven to 400 F. Combine all of the meatball ingredients, except the ground beef in a large bowl. Mix well. Add the ground beef, and knead until uniform. Shape mixture into 1 1/2" balls. Place meatballs in a lightly greased 13x9x2 baking pan, and cook until light brown, about 20 minutes. Drain excess fat. Meanwhile, combine the sauce ingredients, except for the last two, in a large saucepan. Add meatballs and bring to a boil. Reduce heat, and cook for 30 minutes, stirring occasionally. Mix the Flour and the remaining Water, and stir into the meatball and sauce mixture. Heat to boiling, stirring carefully. Boil and stir for one minute. Source: Lisa Clarke, adapted liberally from a Hungarian Meatball recipe : found in GRNDBEEF.ZIP Posted by Lisa Clarke The PolkaDot Palace 1-201-822-3669 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: HOT MULLED CIDER Kooknet Categories: Beverages, Cyberealm, Kooknet Yield: 32 servings 1 ga Cider or unfiltered apple -juice 2 Apples, thinly sliced 2 Oranges, thinly sliced 2 tb Mulled spice mix 2 Bay leaves 1 ds Vanilla Dark rum or brandy (opt) Pour apple juice into a large stainless steel or enamel pot. Add the sliced apples, oranges, mulled spice mix and bay leaves. Bring to a boil, reduce heat and simmer 30 minutes. Add vanilla. Strain into cup with a splash of dark run or brandy, if desired. Stir with cinnamon sticks. Makes about 32 4-oz servings, NOTE: Fresh orange or apple slices may be added before serving. To make hot mulled wine, substitute a mellow red wine for apple juice and add a few tablespoons of brown sugar, if desired. More juice or wine may be added as needed. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: RED DELICIOUS HERBAL SPICED CIDER Categories: Beverages, Kooknet Yield: 8 servings Stephen Ceideburg 12 Ruby Mist, Red Zinger or -other fruity herbal tea -bags 4 c Boiling water 2 c Apple juice concentrate 1/4 c Freshly squeezed lemon juice -(1 lemon) 2 c Cold water 1 Honey to taste 8 Thin slices of lemon, for -garnish Steep tea bags in the boiling water for 10 minutes. Gently squeeze tea bags and remove. Add apple juice concentrate, lemon juice, cold water and honey. Heat and serve warm in mugs. Garnish with lemon slices. Per serving (without honey): 119 calories (1 percent from protein, 97 percent from carbohydrate, 2 percent from fat), less than 1 gram protein, 30 grams carbohydrate, less than 1 gram fat, 0 cholesterol, 19 milligrams sodium. Exchanges: 2 fruit. Makes 8 servings Naomi Kaufman Price writing in the Portland Oregonain's FOODday, 12/22/93. Posted by Stephen Ceideburg MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: WARMED SPICED CRANBERRY CIDER MIX Categories: Beverages, Kooknet Yield: 1 servings MMMMM----------------------MIX-MAKES ONE PK--------------------------- 1/2 c Dried cranberries 12 Cinnamon sticks 1/2 Rsp crushed whole cloves 2 tb Whole allspice MMMMM---------------------------CIDER-------------------------------- 2 qt Apple cider 1 qt Water 1 pk Mix 2 Oranges, sliced 1/2 pt Dark rum Mix: Combine and store in an airtight container. Warm Spiced Cranberry Cider: Combine cider, water and mix in saucepan. heat but do not boil. Add most of the orange slices and rum. Serve warm, garnished with remaining orange slices. Source: The Perfect Mix by Diane Phillips ISBN 0-688-12104-7 Typed by Carolyn Shaw 11-94 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: MULLED APPLE OR PEAR CIDER Categories: Beverages, Kooknet Yield: 2 quarts 2 qt Fresh apple cider or pear -juice 1/4 ts Nutmeg 1/8 ts Thyme 1/2 ts Ginger powder 7 ea Sticks cinnamon MMMMM--------------------------GARNISH------------------------------- 1 tb Finely crushed sweet basil In a large enameled pot, gently simmer the juice with the spices for 7 minutes. Break the cinnamon sticks, placing a portion in each tankard or chalice or glass. Pour on warmed cider. Sprinkle sweet basil sparingly on top. From _Fabulous Feasts- Medieval Cookery and Ceremony_ by Madeleine Pelner Cosman George Braziller, Inc. ISBN 0-8076-0832-7 Typos by Jeff Pruett MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: A CHRISTMAS POTPOURRI - VICTORIA MAGAZINE Categories: Christmas, Kooknet Yield: 6 cups 3 c Fresh juniper sprigs -with berries 2 c Red rosebuds 1 c Bay leaves 1/4 c Cinnamon chips 2 tb Cloves 10 Drops rose oil 3 Drops pine oil 6 Drops cinnamon oil 1 tb Orrisroot chips 5 Whole dried rose blossoms 3 Three-inch cinnamon sticks 20 Assorted pinecones, -painted gold Combine the juniper, rosebuds, bay leaves, cinnamon chips, cloves, and cones in a big ceramic bowl. In a separate dish, mix the oils with the orrisroot. Stir this mixture into the first one and put into a closed container to mellow for a few weeks, stirring occasionally. Place the potpourri in a dish and scatter the roses blossoms and cinnamon sticks on top. Victoria/December/90 Scanned & fixed by DP and GG MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: ALMOND BUTTER CHRISTMAS CAKE Categories: Cakes, Kooknet Yield: 1 servings 3 c Cake Flour; sifted 3 ts Baking Powder 1/2 ts Salt 3/4 c Butter or shortening 1 1/2 c Sugar 3 Eggs; unbeaten 1/2 c Almonds; finely chopped 1/2 c Raisins; finely cut 1 c Milk 1 ts Vanilla Sift flour once, measure, add baking powder and salt, and sift together three times. Cream butter thoroughly. add sugar gradually, and cream together until light and fluffy. Add eggs, one at a time, beating thoroughly after each. Add nuts and raisins and beat well. Add flour, alternately with milk, a small amount at a time, beating after each addition until smooth. Add vanilla. Bake in two greased 9-inch layer pans in moderate oven (375 degrees F.) 25 minutes, or until done. Spread Boiled Frosting (see recipe) between layers and on top and sides of cake. Decorate top of cake with wreath of holly, using pieces of maraschino cherries or red cinnamon candies for berries, and slices of angelica or citron for leaves and stems. Or decorate with poinsettias made of candied cherries. Slice cherries in rings, cut rings in half, and arrange to form petals of poinsettias. If desired, Lemon Butter Frosting (see recipe ) may be used. Kate Smith Collection 1940 Published by General Foods Corp (Courtesy of Barb Day) MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: BAKED CHRISTMAS PUDDING WITH BRANDY SAUCE Categories: Christmas, Desserts, Kooknet Yield: 10 servings 1/4 c Butter or margarine, -softened 1/4 c Sugar 2 Eggs 3/4 c Molasses 1 1/2 c Finely chopped mixed candied -fruit 1/2 c Finely chopped yellow -candied pineapple 1/2 c Chopped pecans 1 1/2 c All-purpose flour, divided 1 1/2 ts Baking powder 3/4 ts Baking soda 1/2 ts Salt 1 ts Ground cinnamon 1/2 ts Ground allspice 3/4 c Milk Brandy Sauce-separate recipe 10 To 12 sugar cubes Lemon extract (opt.) Combine butter and 1/4 C sugar in a large mixing bowl; beat with a wooden spoon until well blended. Add eggs and molasses, mixing well. Dredge candied fruits and pecans in 2 T flour; set aside. Combine remaining flour and next 5 ingredients; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Stir fruit mixture into batter. Spoon batter into a greased and floured 2 quart ring mold. Cover with foil. Bake at 350 for 1 1/2 hours. Unmold onto serving platter. Spoon Brandy Sauce over pudding. If desired, soak sugar cubes in lemon extract. Arrange soaked sugar cubes evenly around heat-proof serving platter, and ignite just before serving. Di Note: Don't drink too much before flaming this one on . I did, and let us say...it was a very interesting moment... Di Pahl's personal recipes-1994 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: GIFT CHRISTMAS KUCHEN Categories: Breads, Christmas, Kooknet Yield: 2 servings 1 pk Active dry yeast 1/4 c Sugar 1/4 c Warm water (105F-to-115F) 3/4 c Butter; at room temperature 1 Lemon; Grated peel only -(no white attached) 1 Orange; Grated peel only - (no white attached) 1/2 ts Dried mace 1 1/2 tb Ground coriander -or anise seed 1 ts Salt 2 Eggs; at room temperature 2 1/2 c Bread flour (or more) 3/4 c Warm milk (105F-to-115F) If you want to give a friend a special holiday gift, put a bright ribbon around this bread. When tightly wrapped, it freezes well for 1 to 2 months. PREHEAT OVEN TO 350F. Dissolve yeast and 1 teaspoon sugar in warm water. Beat 1/2 cup butter in food processor until light. Gradually add remainder of sugar as you beat butter. Add lemon and orange peels, mace, coriander and salt. Add yeast mixture. Add eggs, 1 at a time, beating well after each addition, and then milk. Add enough flour, 1/2 cup at a time, to make soft dough. Knead dough until elastic and smooth. Place dough in oiled plastic bag or oiled bowl and turn to coat. Seal or cover with plastic wrap and let rise at room temperature until doubled, about 1 hour. Turn out dough on floured surface, punch down and cut into 2 pieces. Shape each into rectangular loaf and place on greased baking sheet. Melt remaining 1/4 cup butter and use to lightly brush tops of loaves. TO PRESENT AS A GIFT: Make paper ribbon strips the width of your gift ribbons and tie the bread loosely with the paper strips; secure with paper clips, leaving enough room for the breads to rise. The paper will leave marks for the position of the gift ribbons. Cover the loaves with plastic wrap and let rise in a warm place until doubled, 30-to-40 minutes. Bake loaves about 30-to-45 minutes. Remove and place on a rack to cool. Remove the paper strips. Replace strips with bright ribbons. Makes 2 Loaves NATHALIE DUPREE PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: ICE CREAM CHRISTMAS PUDDING Categories: Desserts, Christmas, Kooknet Yield: 1 servings -========================== -(Serves 8) Ingredients: 1 jar (275 g) seedless maraschino cherries 2 tblsp Cherry marnier 1 tub (2 litres) vanilla ice cream 100 g packet (3 1/2 oz) round white marshmallows 1 violet crumble bar, chopped (whot? not crumbled?) 200 g (7 oz) Vienna almonds, finely chopped 1 cherry ripe, chopped Drain the cherries and reserve the liquid. Put cherries into a small bowl and add cherry marnier (don't be tempted to add too much liqueur as it will stop the ice cream from freezing). Soak overnight. Next day, remove the ice cream from the freezer to soften. Cut marshmallows into quarters and add to the cherries. Transfer the ice cream into a large mixing bowl. Stir through all the remaining ingredients plus sufficeint reserved cherry liquid to colour the ice cream a pretty pale pink (add a few drops of pink colour if necessary). Put the mixture into a lamington tin and freeze until firm. Cover with two thicknesses of foil and store in freezer until Christmas day. Cut into squares. Converted by MMCONV vers. 1.40 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: KOTONJATA (CHRISTMAS CANDY) Categories: Christmas, Candies, Kooknet Yield: 1 batch 13 lg Quince 2 Lemons 2 c Water Sugar 1 c Lemon juice; strained Select desired number of even colored (not spotted) quince. I use 13 large quince. Wash and peel as you would an apple. Use a shredder and grate on largest holes. Place all meat in a heavy pot with juice of 2 lemons and 2 cups of water. Cook over lowest flame for at least an hour or an hour and a half. Test to see if quince is soft. Remove from fire. Measure the cooked quince by cup and return to pot. Add equal number of quince and sugar in the same pot. Stir well until blended. Cook on medium heat, watching carefully that it doesn't scorch. Reduce heat to lowest setting for an hour, stirring frequently. After first half hour add 1 cup strained lemon juice. Test quince by placing a teaspoonful on a small plate. If it doesn't run, it's ready to pour on platters or in Pyrex bakiing dish about 1/4 inch thick. Let dry for 3 days, turning frequently. Cut in smaller pieces to help turn easier. When hardened, wrap and refrigerate until used. Source: Anka Prkacin "Our Favorite Recipes" St. Anthony Croatian Catholic Church Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: MENU FOR MEDIEVAL CHRISTMAS DINNER***FJVS25A Categories: Ethnic, Christmas, Kooknet Yield: 6 servings Old English Sherry Cheese Puffs Merrie Crown Roast of Pork Savory Rice Stuffing Lady Apple Fruit Wreath Duchess Potato Puffs Carrots & Grapes Vermouth Herbed Green Beans Royal Toast Triangles Cran-Brandy Pudding & Golden Toffee Sauce Claret Cup MMMMM------------------------EXTRA TREAT----------------------------- HA'PENNY FRIENDSHIP BREAD See recipes to follow and have a Merry Ole Yuletide!! I have not tested any of these recipes, but thought you all would enjoy! Marilyn Sultar MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: MORAVIAN CHRISTMAS COOKIES Categories: Christmas, Cookies, Kooknet Yield: 1 servings 2 c Shortening 2 1/4 c Brown sugar 1 qt Molasses 8 c Flour 1 tb Cloves 1 tb Cinnamon 1 ts Ginger 1/2 ts Baking soda *dissolved in: 1 ts Vinegar Use a mixture of butter and lard for the shortening. Sift the flour and spices together. Add sugar and mix well. Work in the shortening with the finger tips or with a pastry blender. Add baking soda and molasses and mix thoroughly. Chill. Roll very thin on floured board and cut with fancy cookie cutters. Bake at 350-F about 10 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: MORAVIAN CHRISTMAS LOAF Categories: Breads, Kooknet, Christmas Yield: 1 servings 3 c Milk 1 c Sugar 1 x *dissolved in: 6 c Flour 1/2 lb Raisins, chopped 1/4 lb Citron, chopped 1 c Butter 1/2 c Yeast 1/4 c Water, warm 1 ts Salt 1/2 lb Currants 1/2 c Almond, blanched, sliced Scald 2 cups of the milk and let cool. Add the dissolved yeast cake, 3 cups of flour and the salt. Mix well. Cover and set aside to rise in a warm place, over night. In the morning, scald the other cup of milk and add the butter and stir until melted. Combine with the yeast mixture and add the sugar and the balance of the flour, kneading the dough well, until it is no longer sticky. Use more flour if necessary. Combine the fruit and sprinkle with some flour and add to the dough, mixing well. Cover and let rise again until double in bulk. Shape in small loaves, place in small pans, and sprinkle with the sliced almonds. Let rise for 2 hours. Bake at 400-F for 40 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: MORAVIAN WHITE CHRISTMAS COOKIES Categories: Christmas, Cookies, Kooknet Yield: 1 servings 2 c Butter 3 c Sugar 5 Egg, well beaten 1 c Cream 1 ts Soda *dissolved in: 1/4 c Water, boiling 4 c Flour Cream butter and sugar together until well blended. Beat the eggs and add. Stir in the dissolved soda. Sift the flour and add alternately with the cream. Mix thoroughly. Dough must be stiff enough to roll- add more flour if needed. Chill for several hours. Roll out thin on floured board and cut with fancy cookie cutters. Bake at 350-F about 12 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: CHRISTMAS PUNCH Categories: Beverages, Christmas, Kooknet Yield: 1 gallon 2 sm Bx Cherry Jello 2 sm Cn Frozen Orange Juice 1 sm Cn pink Lemonade 32 oz Unsweetened Pineapple Juice Mix all ingredients listed according to directions on package and then mix all together and refigerate for 24 hours. This has been a favorite for years at Christmas time. My brother and I still ask for it when we are home for the holidays as do my own three childern. Absolutely delicious with all those home baked Christmas cookies. From: Lou Ellen Harmon Ford MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: CHRISTMAS SPICED TEA Categories: Beverages, Christmas, Kooknet Yield: 1 canister 2 ts Cinnamon 1 ts Ground cloves 2 c Sugar 1/2 c Instant tea w/twist of lemon 18 oz Jar of Tang Juice Mix Mix together all the ingredients and store in air-tight container. ADD 2 HEAPING teaspoons for each mug of boiling water for tea. I remember drinking this as a child when we visited my Aunt Ellen Faye's Family during the Christmas holidays. Always a part of her noted Christmas Eve Buffets. Rebecca Ford Doster-Germany. FROM: Ellen Faye Ford Prothro MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: CANDY: M&M CHRISTMAS ORNAMENTS Categories: Candies, Christmas, Kooknet Yield: 1 servings MMMMM-----------------------TREE ORNAMENTS---------------------------- Plastic wrap Pkg.'s M&M's Pipe Cleaner Ribbon MMMMM----------------------CHRISTMAS WREATH--------------------------- Same ingredients as ornament - but also a wire coat - hanger TREE ORNAMENTS: Cut plastic wrap into 6-inch squares. Gather corners and twist tightly. Secure with pipe cleaner. Cluster individual balls into one large one, connecting each ball with the adjoining pipe cleaner. Tie "curling" ribbon around the cluster to form a loop at the tops. Tie two 10-inch strands of ribbon at the bottom and curl. Hang on the tree with the loop ends. M&M CANDY WREATH: Make cluster balls the same way as the candy tree ornament clusters, using plain or peanut M&M's. Form a circle from a wire coat hanger, the hook forms the hanging loop. Attach cluster balls to the hanger with pipe cleaners. Tie a large bow at the top of the wreatn. Shared by Cate Vanicek MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: CHOCOLATE CHRISTMAS CANDIES Categories: Candies, Christmas, Kooknet Yield: 10 servings 1 c Butter Or Regular Margarine 1/2 c Peanut Butter; Cream Style 2 1/3 c Graham Cracker Crumbs 2 c Confectioners' Sugar; Sifted 2 c Flaked Coconut 1 c Walnuts; Chopped 6 oz Chocolate Chips; Semi-Sweet 1 Paraffin Piece; 2 1/2",CutUp Combine the peanut butter and butter in a 2-quart saucepan. Cook, over medium heat, stirring constantly, until melted. Remove from the heat. Combine the graham cracker crumbs, confectioners' sugar, coconut, and walnuts in a bowl. Pour the peanut butter mixture over all then toss until well blended. Shape the mixture into 1/2-inch balls. Place on waxed paper lined baking sheets. Cover with aluminum foil. Chill in the refrigerator. Combine the chocolate chips and paraffin in the top of a double boiler. Place over hot water and stir until melted. Dip the balls in the chocolate. Place on waxed paper lined baking sheets and let stand until the chocolate is set. Cover with aluminum foil and store in the refrigerator. Makes about 2 lbs of candy MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: CHRISTMAS BISQUITS Categories: Christmas, Kooknet, Cookies Yield: 1 servings 1 lb Butter 1 lb Sugar 4 Egg 1 c Sour cream 1 ts Soda Flour Cream the butter and sugar thoroughly; add the eggs one at a time, beating well after each addition. Dissolve the soda in the cream and add to the mixture. Sift in flour until dough is stiff enough to handle. Chill over night. In the morning, roll out thin on floured board and cut with cookie cutter. Bake at 350-F about 10 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: CHRISTMAS BORSCHT Categories: Vegetables, Christmas, Kooknet, Soups Yield: 8 servings 32 oz Beets, diced canned 3 c Water 1 Celery stalk 1 Carrot, quartered 1 Bay leaf 1 Garlic clove, peeled 1/4 ts Peppercorns, whole 1/4 ts Salt 1 tb Lemon juice 1 ts Sugar 1 Dairy sour cream or dill -sprigs Drain beetsm reserving liquid. Set beets aside. In a large saucepan combine beet liquid, water, celery, carrot, bay leaf, garlic, peppercorns and salt. Bring to a boil. Cover, reduce heat and simmer 15 minutes. Remove vsegetables and seasonings with a slotted spoon. Stir in reserved diced beets, lemon juice and sugar. Continue cooking 10 minutes or until heated through. Serve topped with sour cream and/or dill sprigs. Makes 8 servings. Tops Grocery Store Ad flyer. November 12, 1991 "Polish Christmas Eve" MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: CHRISTMAS BUNUELOS Categories: Christmas, Kooknet, Breads Yield: 6 servings 1 ts Cinnamon, ground 1 ts Baking powder 4 c Flour 1/4 c Oil 1 ts Salt 2 ts Sugar 1 c Water 1 ea Sugar & cinnamon mixture From : SAM WARING Sift all dry ingredients together. Slowly add water and a little oil. Turn onto a lightly floured board and knead until dough is smooth and elastic. Divide into about 40 small balls; roll out into approximately 4" to 6" circles. Fry in very hot oil (hot and deep) until delicately browned on both sides. Drain on paper towels and sprinkle with cinnamon and sugar mixed. ~-- Eats, a Folk History of Texas Foods by Linck and Roach MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: CHRISTMAS CASSEROLE Categories: Christmas, Kooknet, Fish, Casseroles Yield: 4 servings 1 cn Salmon; 6 1/2 oz or 233 g 2 c Soda crackers-coarsely crush 1 cn Corn; creamed, 14 oz 1 c Cheddar cheese; grated 1/4 c Milk 1/4 c Green pepper, cubed 1 Egg 1/8 ts Pepper 1 ts Butter 2 tb Almonds; thin sliced Preheat oven to 450F. Drain salmon in large bowl. Remove skin and bones. Flake. Crush soda crackers with rolling pin coarsely. Add to salmon, reserving 2 Tbsp. Add corn, cheese, milk, green pepper and pepper. Mix. Beat egg lightly with fork in small bowl and add to salmon-corn mixture. Mix well. Put in greased 6 cup cassreole dish with lid. Smooth top. Top with reserved crushed soda crackers and dot with butter. Sprinkle top with thin sliced almonds. Bake covered 30 minutes at 35Oø. Uncover for last 5 minutes. This is based on my grandmother's recipe and was orginally made with oysters. Serves:4 from Anne MacLellan MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: CHRISTMAS CRAB QUESADILLAS Categories: Fish, Appetizers, Kooknet, Christmas Yield: 8 servings 1/4 lb Butter or margarine, Divided 1 Whole shallot (or 2 or 3 Green onion), finely Minced 1 ts Chopped fresh chives 1/2 lb Lump crab meat, picked over To remove shells 2 tb Sour cream 1 ts Chopped fresh dill Salt, to taste Hot pepper flakes, to taste 6 10-inch flour tortillas at Room temperature 3/4 c Grated Monteray Jack cheese MMMMM-------------------------GARNISHES------------------------------ 1/2 c (each) finely chopped red And green bell peppers Radicchio leaves, 3 per Plate Salsa Quacamole Sour cream Preheat the oven to 375F. Reserve 2 tablespoons of the butter. Place the remaining butter in a sauce pan and melt over low heat. Add the shallots and chives. Saute until translucent. Remove from the heat and add the crab, sour cream, dill, salt and hot pepper flakes. Mix well. Spread the crab mixture on one half of each tortilla. Top with a sprinkling of the grated chese. Fold the tortillas in half and place them on a baking sheet. Brush the tops of the tortillas with the reserved butter. Bake in the preheated oven for about 5 minutes or until the tops are golden brown. Let rest for 5 minutes before cutting into quarters. Place 3 small radicchio leaves on each plate. Fill one with sour cream, one with quacamole, and one with salsa. Place three triangles of quesadilla on each plate. Sprinkle with a confetti of chopped green and red bell peppers. Serves 8. [The Baltimore Sun; Dec 11, 1991] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: CHRISTMAS ORNAMENT COOKIES - COUNTRY LIVING Categories: Christmas, Kooknet, Cookies Yield: 36 cookies 1/2 c (1 stick) butter, softened 1/4 c Vegetable shortening 1 1/3 c Sugar 2 lg Eggs 3 1/2 c Unsifted all-purpose flour 1/2 ts Baking powder 1/2 ts Salt Royal Icing-recipe follows Food coloring (see Note) 1. In large bowl, with electric mixer on medium speed, beat butter and shortening until well blended; add sugar and beat until light. Add eggs, one at a time, beating well after each addition. 2. In medium-size bowl, combine flour, baking powder, and salt. With mixer on low speed, add half of flour mixture to butter mixture and beat until soft dough forms. Shape dough into 3 equal balls; wrap and refrigerate at least 30 minutes. 3. To cut and bake cookies: Heat oven to 350F. Lightly grease 2 baking sheets. Cut 2 pieces of waxed paper the same size as the baking sheets. Lightly flour waxed paper and roll out one ball of dough between paper to 1/8-inch thickness. Remove top piece of waxed paper. Using our 7-inch bauble-shaped cookie cutter, cut out as many baubles from dough as possible, leaving 1/2 inch between each shape. Remove all trimmings and press together. Invert waxed paper with baubles onto greased baking sheet and peel off waxed paper. Reroll trimmings between waxed paper and repeat cutting and inverting baubles to fill second baking sheet. If making cookies for ornaments, use a toothpick tp pierce a small hole about 1/2 inch from top of each cookie. 4. Bake cookies 8 to 10 minutes or until golden. Cool 5 minutes on baking sheets, then remove to wire racks and cool completely before decorating. Repeat rolling, cutting, and baking with remaining balls of dough and trimmings. 5. To decorate cookies as pictured in the magazine (plaid), prepare Royal Icing. Divide icing in half, placing one half in a medium-size bowl. Divide remaining half of icing among 3 small bowls or cups. Tint icing in medium-size bowl pale yellow with yellow food coloring (see Note). Mix one small bowl of icing with burgundy food coloring, another with teal food coloring, and the last bowl with violet food coloring. Spoon icings (except yellow) into separate small pastry bags fitted with small (#1) writing tips. With pastry brush, paint the front of each cookie with a think coat of the yellow icing, being sure not to cover pierced hole; let dry and paint again. When yellow icing has dried, pipe decorateive lines, dots and curls on front of cookies using other colored icings. To store cookies, place them in a single layer in airtight containers. ROYAL ICING: In large bowl, with electric mixer on low speed, beat two 1-lb packages confectioners' sugar, 6 large egg whites (if cookies will be eaten, use meringue powder and follw package instructions for Royal Icing: see Note), and 1 teaspoon cream of tartar until mixed. Increase speed to high, beat until very thick and fluffy-about 6 minutes. Cover tightly with plastic wrap to prevent drying until ready to use. Makes 4 cups. Note: We used Wilton's Egg Yellow, Burgundy, Teal and Grape Violet food coloring and meringue powder, which can be purchased wherever cake decorating supplies are sold or by calling Wilton Industries at (800) 772-7771. Country Living/November/1994 Scanned & edited by Di Pahl & MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: CURRANT CAKES (OLD-FASHIONED CHRISTMAS DROP CAKES) Categories: Kooknet, Cookies, Christmas Yield: 1 servings 1 lb Sugar 1 lb Butter 6 Egg 3/4 lb Flour 1/4 ts Salt 1/2 lb Currants 1 Lemon, juice of 1 Lemon, rind of Mix the currants with some of the flour. Work butter and sugar together to a smooth cream, then slowly work in whole eggs one at a time. Add a little of the flour, rind and juice of the lemon and salt. Work in slowly the rest of the flour and the currants. Drop by spoonfuls on large buttered pans, pressing flat with a knife as the cakes are better when very thin. A good plan is to heat the pan a bit and allow the cakes to melt as much as possible before putting them in the oven to bake. Be sure to butter the pans thoroughly; otherwise, the thin cakes will be difficult to remove. (recipe didn't include baking time or temp). Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: FROZEN CHRISTMAS PUDDING Categories: Desserts, Christmas, Kooknet Yield: 8 servings 9 oz Can (1 cup) 1 tablespoon -grated Crushed pineapple lemon -peel 4 oz Jar (1/2 2 tablespoons lemon Cup) maraschino juice Cherries 2 -teaspoons rum 1/2 c Light raisins flavoring 2 c Tiny 2 egg whites Marshmallows 1/4 -teaspoon salt 1/3 c Chopped 1/3 cup sugar Source: BETTER HOMES & GARDENS, DECEMBER, 1956 blanched almonds, 1 cup heavy cream, toasted whipped Drain pineapple and cherries, reserving syrups. Chop cherries. Combine syrups and raisins; heat to boiling. Add marshmallows; stir till dissolved. Cool; add pineapple, cherries, nuts, lemon peel and juice, rum flavoring. Beat egg whites and salt till foamy; gradually add sugar, beating to stiff peaks. Fold into mixture. Fold in cream. Freeze firm in refrigerator tray. Makes 8 servings. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Spiced Apple Butter Categories: Fruits, Jam/jelly, Kooknet Yield: 4 cups 6 Apples, sliced 1 c Apple cider 2 ts Ground cinnamon 1/2 ts Ground ginger 1/2 ts Ground nutmeg 1/2 ts Ground allspice 1/2 ts Ground cloves Place apples and cider in pot over medium heat. Cook, stirring frequently, until mixture comes to a boil. Lower heat and simmer, stirring frequently, for about 1/2 hour. Stir in spices. Continue simmering and stirring for another 1/2 hour, or until apple slices have disintegrated and butter is thick. Remove from heat. Transfer to 4 1-cup containers, and store in fridge. Posted by Lisa Clarke, The PolkaDot Palace 1-201-822-3669 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: AMARETTO CHEESECAKE WITH RASPBERRY SAUCE Categories: Kooknet, Cyberealm, Cheesecake, Cakes, Desserts Yield: 1 cake (Crust): 1/4 c Butter 2 c Chopped almonds 2 tb Granulated sugar (Filling): 12 oz Cream cheese, softened 1/2 c Granulated sugar 3 Eggs 1 c Sour cream 2 tb Amaretto 1/2 ts Vanilla 1/2 ts Almond extract (Sauce): 3 c Frozen unsweetened -raspberries, thawed 2 ts Amaretto Sugar In 9-inch microwavable quiche dish, shallow round baking dish or deep pie plate, melt butter at high (100 per cent power) 1 to 1 1/2 minutes. Stir in almonds and sugar until evenly coated with butter. Press into bottom and sides of dish. Microwave at high 2 to 3 minutes or until firm. If necessary, rotate dish during cooking. Beat cream cheese and sugar until light. Beat in eggs one at a time. Add sour cream, 2 tablespoons Amaretto or almond liqueur, vanilla and almond extract. Beat until smooth. Pour into baked crust. Microwave uncovered at medium (50 per cent power) 14 to 18 minutes or until cheesecake is almost set in centre. Rotate dish partway through cooking, if necessary. Cool on countertop to room temperature, then cover and refrigerate until serving time. Reserve some whole raspberries for garnish. Puree remaining raspberries. Push through sieve to remove seeds. Stir 2 tablespoons Amaretto or almond liqueur into puree. Add sugar to taste. To serve, spoon some sauce on to dessert plates. Place slice of cheesecake on sauce. Garnish with reserved berries. If you prefer, use 1 cup graham cracker crumbs with 1/2 cup finely chopped almonds for the crust. Use a food processor and pulse to chop nuts to an even consistency, rather than a fine powder. Also, you could substitute strawberries for the raspberries. To omit liqueur, increase almond extract in the filling to 1 teaspoon and use just a drop in the raspberry puree. Edited to MM format by: Lois Flack, CYBEREALM BBS, Watertown, NY - Home of Kook-Net (315)782-1120 - MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: BLACK FOREST CHEESECAKE 2 Categories: Kooknet, Cyberealm, Cheesecake, Cakes, Desserts Yield: 1 cake (Cherry Topping): 1 lb Frozen unsweetened - cherries, thawed 1/4 c Kirsch 1/4 c (about) Morello cherry -syrup or sour cherry syrup (Chocolate Crust): 8 1/2 oz Chocolate wafer cookies 6 tb (3/4 stick) well-chilled -Butter, cut into 1/2-inch -pieces (Chocolate Filling): 1 1/2 c Whipping cream 12 oz Semisweet chocolate, -coarsely chopped 16 oz Cream cheese, at -room temperature 3/4 c Sugar 4 Eggs, room temperature 1 ts Vanilla (Garnish): 1 c Whipping cream, well-chilled 2 tb Sugar 1 tb Kirsch Chocolate curls (optional) Soak undrained cherries and kirsch in small bowl 6 hours. Thoroughly drain cherries in strainer set over medium bowl, shaking occasionally, at least two hours. Reserve liquid. Add enough Morello cherry syrup to cherry liquid to measure 1 cup. Pour 6 tablespoons into heavy 8-inch skillet (reserve remaining liquid for filling). Halve cherries and add to skillet. Boil until syrup is thickened and mixture resembles preserves, about 6 minutes. (Can be prepared 2 days ahead. Chill.) Generously butter 9-inch springform pan. Finely crush cookies in processor, using on/off turns. Cut in butter until mixture begins to gather together, using on/off turns. Press crumbs into bottom of pan and up sides to 3/4 inch from top; there should be no cracks. Refrigerate crust for at least 30 minutes. Preheat oven to 325 degrees F. Heat 1 1/2 cups cream with chocolate in heavy medium saucepan over low heat until chocolate melts, stirring constantly. Cool 10 minutes. Beat cream cheese with 3/4 cup sugar until smooth. Beat in eggs 1 at a time until just combined. Beat in chocolate mixture, then remaining 10 tablespoons cherry liquid and vanilla. Pour into crust. Bake until outer 2 inches of cake are firm but center still moves slightly, about 1 1/4 hours (top may crack). Cool completely on rack. Top pan with paper towels and cover tightly with foil. Refrigerate 1 to 2 days. Remove foil, paper towels and pan sides from cake. Spread cherry topping over cake. Beat remaining 1 cup cream with 2 tablespoons sugar and kirsch to peaks. Spoon into center of cake. Top with chocolate curls if desired. (Can be prepared 2 hours ahead and refrigerated.) Let stand at room temperature for 15 minutes before serving. Edited to MM format by: Lois Flack, CYBEREALM BBS, Watertown, NY - Home of Kook-Net (315)782-1120 - MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: TRADE WINDS CHEESECAKE Categories: Kooknet, Cyberealm, Cheesecake, Cakes, Desserts Yield: 1 cake (Crust): 1 1/2 c Finely crushed, crisp -coconut macaroon cookies 1/4 c (1/3 lb) melted -butter or margarine. (Filling): 6 oz Cream cheese 4 c Sugar 4 lg Eggs 1 c Light or regular : -sour cream 1/2 t Grated orange peel 1 t Vanilla : (Orange Sauce Topping): 3 T Sugar 4 t Corn starch 2/3 c Orange juice 3 T Orange-flavored liqueur : -(or orange juice) : (Garnish): 1 lb (1 large) firm-ripe mango : Fresh mint (optional) Mix finely crushed crisp coconut macaroon cookies with melted butter or margarine. Press mixture over bottom and about 1 inch up sides of a 9-inch cheesecake pan with removable rim. Bake in a 325 degree F. oven until lightly browned, about 15 minutes. In a large mixing bowl, beat cheese and sugar until creamy. Add eggs, 1 at a time, beating well after each addition. Add sour cream, liqueur, vanilla; beat until blended. Pour over crust. Bake in a 325 degree oven until center of cake jiggle only slightly when gently shaken, 45 to 50 minutes. Cool completely on a rack. (If made ahead, cover and chill up until the next day.) In a 2 to 3-quart pan, sugar and corn starch. Stir in orange juice and orange-flavored liqueur (or orange juice). Stir over high heat until boiling. Cool to lukewarm. Spoon about 1/3 of the lukewarm orange sauce over cheese cake, to within 1 inch of sides. Peel mango. Cut fleshy cheeks off each side of pit, then cut off remaining fruit. Cut mango into thin slices 4 to 5 inches long. Arrange over cheesecake, overlapping slightly. Spoon remaining sauce over fruit and cake to within about 1/4 inch of side. Cover; chill until sauce is set, about 30 minutes or up to 8 hours. Run a knife around inside edges of pan. Remove pan rim. Garnish with mint. With a sharp knife, cut cake into wedges. Edited to MM format by: Lois Flack, CYBEREALM BBS, Watertown, NY - Home of Kook-Net (315)782-1120 - MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: TRIPLE LAYER CHOCOLATE CHEESECAKE Categories: Kooknet, Cyberealm, Cheesecake, Cakes, Desserts Yield: 1 cake (Crust): 3/4 c Sliced blanched almonds (Filling): 4 oz Swiss milk chocolate -finely chopped 4 oz Swiss white chocolate -finely chopped 4 oz Swiss dark chocolate -finely chopped 2 lb Neufchatel cheese softened 1 3/4 c Granulated sugar 4 lg Eggs - room temperature 3/4 c Heavy cream (Glaze): 4 oz Semisweet chocolate, -finely chopped 1/2 c Heavy cream Foil wrap bottom of 10 x 3 springform pan. Generously butter bottom and sides of pan. Crush 1/4 cup almonds in your hand and press onto the bottom of the pan. Refrigerate. Melt chocolates separately. Beat cheese 3-5 minutes until smooth and creamy. Beat in sugar. Beat in eggs on medium speed one at a time, beating well after each addition. Beat in cream until well blended. Measure out a scant 2-1/3 cup of cheesecake batter and fold in milk chocolate just until combined. Pour into prepared pan. Divide remaining batter in half and add white chocolate to half and dark chocolate to half. Pour white mixture gently on top of milk chocolate layer. Gently top with dark chocolate layer. Place pan in roasting pan on middle rack of 325 degree F. oven. Pour boiling water in roaster halfway up springform. Bake for 1 hour and 45 minutes to 2 hours until set. Turn off oven and let cheesecake sit with door closed another hour. Remove and cool to room temperature. Refrigerate at least 5 hours. Bring cream to a boil. Pour over chocolate and let sit for 30 seconds until chocolate melts. Whisk smooth. Pour glaze on top of cake and use a small spatula to spread evenly. Refrigerate 10 minutes to set the glaze. Remove cake from pan and press remaining almonds around the sides. Edited to MM format by: Lois Flack, CYBEREALM BBS, Watertown, NY - Home of Kook-Net (315)782-1120 - MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: TUXEDO CHEESECAKE Categories: Kooknet, Cyberealm, Cheesecake, Cakes, Desserts Yield: 1 cake (Crust): 2 tb Butter 1 c Chocolate wafer cookie -crumbs 1/2 c Chopped pecans 12 (1 oz each) squares -semi-sweet chocolate 1/3 c Heavy cream (Filling): 1 1/2 lb Cream cheese, softened 1 1/4 c Sugar 6 lg Eggs 1/2 c Heavy cream 1/4 c Sour cream 1 1/2 ts Vanilla Butter bottom and sides of a 9-inch springform pan. Melt 1 tablespoon butter and add cookie crumbs to it. Press crumbs in bottom of springform pan; sprinkle with nuts. Melt chocolate in double boiler; stir in 1/3 cup cream and 1 tablespoon butter. Drizzle 3 tablespoons of chocolate mixture over nuts (reserve the rest for filling). In a large bowl, beat cream cheese and sugar; add eggs one at a time. Blend in 1/2 cup heavy cream, sour cream and 1 teaspoon vanilla. Pour 3 cups of mixture into another container and add 1/2 teaspoon vanilla. Add reserved melted chocolate mixture to cream cheese mixture remaining in bowl. Pour all but 3 to 4 tablespoons chocolate mixture over prepared crust. Pour vanilla layer over chocolate layer. Drop reserved chocolate by teaspoons over top. With a knife gently swirl to create a marbled effect. Take a large sheet of heavy-duty aluminum foil, wrap it around the bottom of springform pan to make a waterproof seal. Place springform pan in a 9 x 13 inch pan and fill outer pan half full of water. Place in 300 degree F. oven and bake for 2 to 2 1/2 hours until cheesecake is set. Cool; chill overnight and serve. Edited to MM format by: Lois Flack, CYBEREALM BBS, Watertown, NY - Home of Kook-Net (315)782-1120 - MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Classic Sticky Buns Categories: Cyberealm, Desserts, Breads, Kooknet Yield: 2 dozen 1 1/2 c Water [lukewarm 110øf] MMMMM-----------------------FOR THE DOUGH---------------------------- 1/4 c Brown sugar [may use maple -sugar if available] 1 tb Active dry yeast 2 md Eggs 1/4 c Dry milk powder 1/4 c («stick) butter [melted] 1 c KA white whole wheat flour 2 ts Salt 5 c KA all purpose flour [use -more or less as desired] MMMMM----------------------FOR THE FILLING--------------------------- 1/4 c («stick) butter [melted] 2 ts Cinnamon 1/4 c Brown sugar [use maple if -desired and available] 1/2 c Raisins 1/2 c Chopped walnuts or pecans MMMMM----------------------FOR THE TOPPING--------------------------- 1 lb Brown sugar 3/4 c Light corn syrup 1) Make a smooth supple dough by hand or machine and let it rise : for 1« hrs.. Punch it down and roll into a 12" X 24" : rectangle... 2) Brush the dough with the melted butter : and then sprinkle on the filling ingredients... 3) Grease a 14" round pan and add the topping ingredients. : Then roll up the dough from the long side (jelly roll : style) and cut up into 1" thick slices and then place : the slices in the pan, cover and let rise for 30 min.. 4) Bake in a preheated 350ø oven for 30 to 35 min., using : foil to prevent over browning. Carefully invert onto a : cooling rack and let cool slightly before serving... Source: The King Arther Flour Baker's Catalogue (dist. by Sands, Taylor & Wood in Norwich , Vt.) and formated to MM format by Fred Goslin in Watertown NY, on Cyberealm Bbs, home of Kooknet @ (315) 786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Key Lime Pie (Cheesecake) Categories: Cyberealm, Desserts, Cheesecake, Pies, Kooknet Yield: 1 pie MMMMM-----------------------FOR THE CRUST---------------------------- 2 c Graham cracker crumbs 2 tb Sugar 1/2 c (1 stick) butter [melted & cooled] MMMMM----------------------FOR THE FILLING--------------------------- 8 oz Cream cheese [softened] 15 oz Sweetened condensed milk 1/3 c Key lime juice 1/8 ts Lime oil (optional but good] 1 c Sour cream To prepare the crust... 1) Combine all of the crust ingredients and press into a 9" pie pan or spring form pan. Bake @ 350ø for about 20 min. or `til nicely golden brown, then set aside to cool... To make the filling... 2) In a medium size bowl, thoroughly mix together the cream cheese and the milk, then blend in the Key lime juice and lime oil (if used)... 3) Beat in the sour cream and mix `til smooth, pour into the prepared crust and refrigerate for at least 2 hours before serving... Source: Jonathan W. Brown Ft. Covington, N.Y... Found in the King Arther Flour Baker's Catalogue (dist by Sands, Taylor & Wood in Norwich Vt.) Formatted to MM format by Fred Goslin in Watertown N.Y. on Cyberealm Bbs, home of KookNet @ (315) 786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: HAM & REDEYE GRAVY Categories: Sauces, Kooknet Yield: 1 servings 4 tb Drippings from 4 half-inch Baked ham steaks 1/4 c Firmly packed *light* brown Sugar 1/2 c *strong* fresh-brewed black Coffee Remove the ham steaks from their fry-drippings and measure out 4 tbsp. of the fat. Dispose of the rest. Stir the sugar into the pan at LOW heat, stirring constantly, until the sugar dissolves. Add the coffee, and simmer until the gravy turns a rich brown (maybe 5 minutes or so). DO NOT ALLOW THE GRAVY TO BOIL! Pour the gravy over the ham and serve. (NOTE): If you're using uncooked slices of a salty, dry-cured ham, add a cup of water to the skillet along with the ham. The ham will absorb all the water by the time it's cooked through. Add more water if the original amount is absorbed too quickly. If you're using salt pork, or pork belly fat (like bacon, but unsmoked), be sure to blanch it before using. To blanch, cover with cold water, bring to a boil, simmer 3 minutes, then drain. Fry a little chunk, and if it's still too salty, blanch it again. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: OLD-TIME COUNTRY HAM WITH REDEYE GRAVY Categories: Main dish, Sauces, Kooknet Yield: 6 servings 6 Cured ham slices,1/2" thick 1 c Water,boiling 1 tb Coffee,freshly made black 1. Place ham slices in a large flat pan and cover with cold water. Let stand 6-8 hours; drain and blot dry. Remove and discard rind. 2. Fry ham slices in single layer in an ungreased heavy skillet over medium-high heat. Fry for 5-6 minutes on each side, then remove to heated platter. Pour off all but about 2 tablespoons fat. Add boiling water and let boil up, scraping bottom to pick up all flavorful bits of ham from the skillet. Stir in coffee. Pour over ham slices and serve at once. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Take a Holiday Ham Categories: Cyberealm, Meats, Kooknet Yield: 1 ham 1 tb Flour 1 Reynolds oven cooking bag (19'x23«') turkey size 10 lb Ham half [bone in & fully -cooked] Whole cloves Pineapple slices Pre-heat oven to 325ø 1) Shake the flour in the cooking bag and them place it in a large roasting pan that is at least 2" deep. 2) Remove the skin and trim the fat from the ham leaving a thin layer, then lightly score the surface of the ham and stud with the cloves, and place in the bag... 3) Close the bag and seal with the nylon tie; make 6 «" slits in the top, then insert a meat thermometer into the meat through one of the slits. 4) Bake for 2 to 2« hrs or `til the thermometer 140ø... Garnish with pineapple and serve... Variation... Pineapple glazed Ham : In the recipe above, substitute a 12 to 16 lb fully cooked whole ham "bone in"... Combine 1 20oz can of crushed pineapples, «cup of apple jelly, 2 tbs of lemon juice, 1 tb corn starch, and 1/8 ts of cinnamon, in a saucepan over med heat and, stir `til the starch dissolves... Bring to a boil and simmer for one min... Pour the sauce over the ham in the bag and then bake for 2« to 3 1/4 hrs... NOTE The sugar in the sauce will cause the inside of the bag to darken in color. This is a normal occurrence and doesn't indicate that the bag is burning... Source: Reynolds Oven Cooking bags Formatted to MM specs by Fred Goslin in Watertown NY on CYBEREALM BBS, home of KOOKNET @ (315) 786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Cheesecake Bars Categories: Cookies, Cyberealm, Kooknet Yield: 32 bars 1 c All purpose flour 1/3 c Packed brown sugar 5 tb Softened butter 1/2 c Finely chopped pecans 1 pk 8 oz softened cream cheese 3/4 c Sugar 1/2 c Libby's solid pack pumpkin 2 ea Eggs, lightly beaten 1 1/2 ts Ground cinnamon 1 ts Ground allspice 1 ts Vanilla Combine flour and brown sugar in medium bowl. Cut in butter to make a crumb mixture. Stir in nuts. Set aside 3/4 cup mixture for topping. Press remaining mixture into bottom of 8x8x1 1/2 " Pan. Bake in 350 preheated oven for 15 minutes. Cool slightly. Combine cream cheese, sugar, pumpkin, eggs, cinnamon, allspice, and vanilla in large mixer bowl. Blend until smooth. Pour over baked crust. Sprinkle with reserved topping. Bake an additional 30 to 35 minutes. Cool before cutting into 1x2 bars. Converted to Meal Master by Tim Hoistion @ SoftSolutions Computer Consultants, Watertown, NY (315) 785-5408 and Posted to Cyberealm BBS, home of Kooknet (315) 786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Mini Cheesecakes #2 Categories: Kooknet, Cyberealm, Cookies, Cheesecake Yield: 1 dozen 1 1/2 c Graham cracker crumbs 1/4 c Sugar 1/4 c Melted butter 3 pk Cream cheese 1 cn Sweetened condensed milk 3 Eggs 2 ts Vanilla extract 1 cn 21oz pie filling, any flavo Preheat oven to 350. Combine crumbs, sugar and margarine. Press equal portions onto bottoms of 24 lightly greased muffin cups. In large mixer bowl, beat cheese until fluffy. Gradually beat in condensed milk until smooth. Add eggs and vanilla; mix well. Spoon equal amounts of mixture into prepared cups. Bake 20 minutes or until set. Cool. Chill, Top with filling. Store refrigerated. Posted by Tim Hoistion, Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Autumn Quick Bread Categories: Breads, Kooknet Yield: 4 sm loaves MMMMM----------------------QUICK BREAD BASE--------------------------- 1 1/2 c Flour 1/2 ts Salt 1 c Sugar 1 ts Baking soda 1/2 c Vegetable oil 2 Eggs, beaten MMMMM--------------------------PUMPKIN------------------------------- 1 c Canned pumpkin 2 ts Pumpkin pie spice 1/3 c Nuts (optional) 1/3 c Raisins (optional) MMMMM-------------------------APPLESAUCE------------------------------ 1 c Applesauce 1 tb Molasses 1 ts Cinnamon MMMMM---------------------------BANANA-------------------------------- 3 Ripe bananas, mashed 1/2 ts Cinnamon 1/2 ts Ginger MMMMM--------------------PEANUT BUTTER BANANA------------------------- 2 Ripe bananas, mashed 1/2 c Peanut butter MMMMM-------------------------CRANBERRY------------------------------ 1 c Cranberries, chopped 1 tb Orange juice concentrate Preheat oven to 325. Gather the ingredients for the Quick Bread Base and one of the variations. Coat 4 small loaf pans with vegetable cooking spray. Combine dry ingredients; blend well and set aside. Combine wet ingredients; blend well. Mix together wet and dry ingredients. Do not overmix. Distribute batter among the 4 pans, and bake for 30 to 40 minutes. Source: Lisa Clarke MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Mediterranean Meatballs Categories: Kooknet, Cyberealm, Meats, Appetizers Yield: 4 servings 1 lb Ground beef, crumbled 3 tb Unseasoned dry bread crumbs 1 lg Egg 1 ts Dried parsley flakes 1/2 ts Dried mint leaves, crushed 1/4 ts Dried rosemary leaves, -crushed 1/4 ts Pepper MMMMM---------------------------SAUCE-------------------------------- 2 tb Margarine 1/4 ts Garlic powder 1 ts Dried parsley flakes 1. Combine all the meatball ingredients in a medium bowl. Shape mixture into 12 meatballs. 2. Place the margarine, garlic powder and parley in a 1-cup measure. Microwave at High for 45 seconds to 1 minute, or until butter melts. Dip meatballs in margarine mixture to cover and place on a roasting rack. 3. Microwave at High for 15 to 18 minutes, or until meatballs are firm and no longer pink in the center, rotating rack and rearranging meatballs twice during cooking time. If desired, serve with hot cooked rice or couscous. Source: Lisa Clarke, adapted from "Quick & Easy Microwaving Ground Beef" MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Golden Egg Bread (ABM) from Katherine Smith Categories: Breads, Kooknet, Cyberealm Yield: 1 loaf 1 pk Yeast 3 c Bread Flour 4 tb Sugar 2 Eggs 6 tb Corn Oil 1 1/2 ts Salt 3/4 c Warm Water All ingredients except the water should be at room temperature before starting. Add the ingredients to the pan according to the manufacturer's instructions. Select "White Bread" Press "start". Courtesy of Joel Ehrlich Typos courtesy of Wesley Pitts Posted by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Banana Split Bread ABM KookNet Categories: Breads, Kooknet Yield: 1 loaf 1 pk Active Dry Yeast 3 c Bread Flour 2 tb Gluten 2 tb Sugar 1 ts Salt 1/8 ts Baking Soda 1/3 c Instant Nonfat Dry Milk 1/3 c Walnuts; broken 1 Egg 2 tb Vegetable Oil 1 ts Vanilla 1 md Banana; sliced 8 Frozen Strawberries; with -liquid 1/3 c Pineapple; crushed 1/3 c Pineapple Juice; heated 1/2 c Chocolate Chips 4 Maraschino Cherries; chopped Place ingredients, except chocolate chips and cherries, in pan in order listed. Select white bread setting and press "Start". Add chips and cherries at beep, just before end of kneading. Source: DAK Gourmet Gazette, Vol 1, Issue 2. Posted on Kook-Net by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Pumpkin Gingerbread Categories: Breads, Kooknet Yield: 4 loaves 2 c All-purpose flour, divided 1/2 c Packed brown sugar 2 ts Baking powder 1 ts Ground cinnamon 1/2 ts Baking soda 1 c Canned pumpkin 1/2 c Molasses 2 Eggs 1/3 c Margarine 1/4 c Milk 1 ts Ground ginger Stir together 1 cup of the flour, the brown sugar, baking powder, cinnamon, and baking soda. Add the pumpkin, molasses, eggs, margarine, milk and ginger. Mix vigorously until combined. Add the remaining flour and blend in. Divide the batter evenly among 4 small loaf pans. Bake in a 350 F oven for 40 to 50 minutes or until a wooden pick inserted near the center of each loaf comes out clean. Cool the loaves in the pans on wire racks for 10 minutes. Remove the loaves from the pans. Cool thoroughly on the wire racks. To Freeze: Wrap each loaf tightly in moisture- and vaporproof wrap. Seal, label, and freeze for up to 6 months. To thaw, let stand, loosely covered, at room temperature for 1 hour. Or, to micro-thaw, place 1 unwrapped loaf on a microwave-safe paper towel. Microcook, uncovered, at 30% power (medium-low) for 1 to 1 1/2 minutes. Makes 4 loaves, 8 servings each. Adapted from a recipe from BETTER HOMES & GARDENS, November 1990 Posted by Fred Peters. Source: Lisa Clarke Posted on Kook-Net by Lisa Clarke MMMMM