---------- Recipe via Meal-Master (tm) v8.00 (BB) Title: Yellow and Red Bell Peppers Filled with Tuna Categories: Italian, Fish, Appetizers Yield: 16 servings 10 Yellow bell peppers, cut Lengthwise into thirds 10 Red bell peppers, cut Lengthwise into thirds 1 c Plus 2 tb Olive oil 5 tb Fresh lemon juice 5 Garlic cloves, pressed Salt and freshly Ground pepper 3 cn Albacore tuna packed in Water, drained 1/2 c Chopped fresh parsley 5 tb Drained capers Fresh parsley sprigs Imported black olives (such as Kalamata or Nicoise) Arrange pepper skin side up in broiler pan (in batches if necessary) and broil until blackened. Wrap in paper bag and let stand 10 minutes to steam. Peel and pat dry. Mix olive oil, lemon juice and garlic in large bowl. Season with salt and pepper. Add peppers and marinate at least 30 minutes. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.) Drain peppers, reserving marinade. Combine tuna, chopped parsley and capers in another bowl, breaking up tuna with a fork. Mix in enough reserved marinade to season to taste. Season with salt and pepper. Place 1 tablespoon tuna mixture on inside of each piece of pepper at one end. Roll up. Arrange seam side down on serving platter. Pour remaining marinade over rolls. (Can be prepared 6 hours ahead. Cover and refrigerate.) Garnish with parsley sprigs and olives before serving. 16 appetizer servings. ----- ---------- Recipe via Meal-Master (tm) v8.00 (BB) Title: CROSTINI PROSCIUTTO Categories: Italian, Appetizers, Antipasto, Crostini Yield: 1 servings 4 tb Unsalted butter softened 4 tb Fresh grated Parmesan 1/4 lb Diced proscuitto 1 tb Minced sundried tomatoes Place ham, butter and cheese in food processor and blend until smooth. Stir in sun-dried tomatoes. Spread on lightly toasted slices of Italian bread and run under very hot broiler for 30-45 seconds. This also keeps well in the fridge, but bring to room temp before using. From: Kountry Cook #1 @1912232 VirtualNET Re: Fettucini Alfredo ----- ---------- Recipe via Meal-Master (tm) v8.00 (BB) Title: Mini Corn Muffins with Smoked Turkey Categories: Appetizers, Breads Yield: 36 servings Corn Muffins 1 1/2 c Yellow cornmeal 1 c Flour, sifted all-purpose 1/3 c Sugar 1 tb Baking powder 1 ts Salt 1 1/2 c Milk 3/4 c Butter, melted, cooled 2 Eggs, slightly beaten 1/2 lb Smoked turkey breast, -thinly sliced 1/2 c Cranberry relish -or honey mustard Preheat oven to 400 degrees. Butter mini-muffin tins. Combine cornmeal, flour, sugar, baking powder and salt in large bowl. Mix milk, butter and eggs together in medium bowl. Stir milk mixture into cornmeal mixture until just moistened. Spoon batter into mini muffin tins. Bake until golden, 14-16 minutes. Let cool on wire rack for five minutes. Remove from pans and let cool completely. To serve, put a small amoung of smoked turkey on a sliced muffin that's been spread with cranberry relish or honey mustard. ----- ---------- Recipe via Meal-Master (tm) v8.00 (BB) Title: Wisconsin Holiday Fondue Categories: Mbeef, Hamburger, Fondue, Appetizers/ Yield: 4 servings -------------------SOURCE: MAINBEEF.ZIP------------------- 1 ea - medium onion, chopped 1/2 ea - lb ground beef 2 ea - 10 1/2 oz cans pizza sauce 1 1/2 ea - tsp fennel seeds 1 1/2 ea - tsp leaf oregano 1/4 ea - tsp garlic powder 2 1/2 ea - cups (10 oz) shredded -Cheddar cheese 1 ea - cup (4 oz) Mozzarella -cheese Italian or French bread or -English muffins In a sauce pan over medium heat, brown onion and ground beef. Drain. Add pizza sauce and seasonings; stir until heated. Add cheese by handfuls. Stir until smooth. Pour into fondue pot. Keep warm while serving. Serve with Italian or French, cut in pieces or over English muffins for a luncheon treat. Makes 4 servings. ----- ---------- Recipe via Meal-Master (tm) v8.00 (BB) Title: Original Chex Party Mix Categories: Appetizers, Microwave Yield: 6 servings 1/4 c Butter or margarine 1 1/4 ts Seasoned salt 4 1/2 ts Worcestershire sauce 8 c Chex cereals (mixed) 1 c Mixed nuts 1 c Pretzels 1>. In a small microwave-safe bowl butter on HIGH. Add seasoned salt and Worcestershire sauce; mix well. 2>. Pour cereals, nuts and pretzels into 2 gal. resealable plastic bag. Pour butter mixture over cereal mixture. Seal top of bag and shake until pieces are evenly coated. 3>. Pour contents of bag into large microwave-safe bowl. Microwave on HIGH 5 to 6 minutes, stirring every 2 minutes. Spread on absorbent paper to cool. Store in airtight container. ----- ---------- Recipe via Meal-Master (tm) v8.00 (BB) Title: Turkey Salad Stuffed Eggs Categories: Appetizers, Eggs Yield: 4 servings 8 Eggs 2 Celery stalks 2 Green onions 1/2 Sweet red pepper 3/4 lb Leftover cooked turkey 3 tb Mayonnaise 2 tb Dijon mustard 1 tb Cider vinegar 1 ts Sugar 1/4 ts Salt 1>. Place eggs with enough water to cover in medium-sized saucepan. Bring to boil; reduce heat to simmer for 10 minutes. Drain; hold under cold running water to cool. Peel; halve crosswise. Remove yolks and reserve for another use. 2>. Cut celery, green onions, red pepper and turkey into 1-inch cubes. Place in food processor. Whirl with on-off pulses until finely chopped; do not overprocess. Scrape into medium-size bowl. Sit in mayonnaise, mustard, vinegar, sugar and salt. 3>. Spoon 1 rounded tablespoon into hollow of each egg half. Serve, or refrigerate up to 12 hours. ----- ---------- Recipe via Meal-Master (tm) v8.00 (BB) Title: Fresh Vegetable Pizza Categories: Appetizers, Vegetables Yield: 60 servings 2 c Pillsbury Crescent Rolls 8 oz Sour cream 1 1/2 tb Prepared horseradish 1/4 ts Salt 1/8 ts Pepper 2 c Fresh mushrooms, chopped 1 c Chopped, seeded tomatoes 1 c Small broccoli florets 1/2 c Chopped green peppers 1/2 c Chopped green onions 1>. Heat oven to 375 deg.F. Separate dough into 4 long rectangles. Place rectangles crosswise in an ungreased 15 x 10 x 1-inch baking pan; presss over bottom and 1 inch up the sides. Seal perforations. Bake 14 to 19 minutes or until golden brown. Cool completely. 2>. Blend sour cream, horseradish, salt and pepper until smooth. Spread evenly over crust. Top with remaining ingredients. Cut into appetizer-size pieces. Refrigerate. The Kountry Kitchen BBS/912-673-6564/24 hours a day/ZOOM 28.8 VFP Modem   Host of Recipes From Around The World/CDRom Files/Recipe Files/Games From the woods in the second oldest city in America, St. Marys, Georgia  From: Kountry Cook #1 @1912232 VirtualNET Re: Banana Blueberry Bread ----- ---------- Recipe via Meal-Master (tm) v8.00 (BB) Title: Vegetable Latkes Categories: Appetizers Yield: 36 servings 2 lg Idaho potatoes 2 md Carrots 2 md Zucchini 1 lg Yellow onion, finely chopped 2 Eggs 2 Egg whites 1/4 ts Pepper 1 1/2 ts Salt 1/4 c Flour Oil for frying 1>. Pare and coarsley shred potatoes and carrots. Shred zucchini. Place in a bowl with onion. 2>. Combine eggs, egg whites, salt and pepper; stir into vegetable mixture. Sprinkle flour over top; stir to mix. 3>. Heat non-stick griddle, or heavy skillet to medium-high. Brush with oil. Drop batter by heaping tablespoonfuls onto griddle. Flatten slightly. Cook until browned. Turn, brown other side, adding a little oil as necessary. 4>. Drain on paper towels and keep warm until ready to serve. Serve with applesauce or cranberry sauce or combination for dipping. ----- ---------- Recipe via Meal-Master (tm) v8.00 (BB) Title: Hidden Valley Ranch (R) Oyster Crackers Categories: Appetizers Yield: 20 servings 1 pk Hidden Valley Ranch (R) Salad dressing mix 1/2 ts Dill 3/4 c Salad oil 5 c Plain oyster crackers 1>. Preheat oven to 250 deg.F. Combine salad dressing mix with dill and oil. Pour over crackers, stir to caot. Place in oven for 15 to 20 minutes. Stir gently halfway through baking. ----- ---------- Recipe via Meal-Master (tm) v8.00 (BB) Title: Escargots on Mushroom Caps Categories: Appetizers, French Yield: 6 servings 18 Snails 1 Bay leaf 1 c White wine 2 tb Chopped onion 4 Cloves garlic, crushed 1 Dash allspice 1 ts Soy sauce 1/4 ts Vegetable seasoning 1/2 c Butter 3 tb Finely chopped parsley 2 tb Minced green onions 1/4 ts Nutmeg 18 Mushroom caps Capture 18 snails. Place them in a ventilated box with corn meal. With a sprayer bottle, spray the corn meal. Keep them in this environment at least 72 hours. Remove the snails and wash them in cold water. Drop them into boiling water with bay leaf and let simmer 15 minutes. Drain in colander and pick meat out of shell. Remove the fall or the tail end where the snail is attached to the shell. Wash snails in cold running water. Set aside. If you prefer, use canned snails, and rinse in cold water. In a sauce pan, combine white wine, onion, garlic, allspice, soy sauce and vegetable seasoning. Add snails and cook over low heat 10 minutes. Remove and drain snails, reserving liquid. To this liquid add butter, parsley and green onions. Heat through; add nutmeg. Place mushroom caps in baking dish, top each with a snail, and pour liquid over all; bake at 450 degrees for 7 minutes. Serve immediately with sliced french bread. ----- ---------- Recipe via Meal-Master (tm) v8.00 (BB) Title: Mini Monte Cristo Sandwiches Categories: Appetizers Yield: 4 servings 2 tb Butter Or Margarine,Softened 8 ea Slices White Bread 4 oz (4 slices) Cooked Ham 1/2 c Milk 1/4 c Butter Or Margarine 2 tb Prepared Mustard 4 oz (4 slices) Swiss or Fontina* 3 ea Large Eggs 1 ea Env. Golden Onion Soup Mix * Use either type of cheese, but not both. Blend 2 T butter with mustard; even spread on each bread slice. Equally top 4 bread slices with cheese and ham; top with remaining bread, buttered side down. Cut each sandwich into 4 triangles. Beat eggs, milk, and golden onion recipe soup mix until well blended. Dip sandwiches in egg mixture, coating well. In large skillet, melt 1/4 C butter and cook sandwiches over medium heat, turning once, until golden. Makes about 16 mini sandwiches -----