MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Fish with Capersauce Categories: Cyberealm, Fish Yield: 4 servings 2 Lemons,juice and grated peel 2 tb Capers,chopped,finely 2 Garlic Cloves, smashed 8 tb Bread Crumbs Salt Pepper 1 Egg 22 oz Fishfilet Oil for frying 1. Sprinkle fish with the lemonjuice. 2. Mix breadcrumbs with capers,garlic and lemon peel, add salt and pepper. 3. Mix egg in a dish; dip fish in it, then in the bread crumb mix until coated very good. 4. Heat oil and fry the fish crispy brown on both sides. Translated by Brigitte Sealing, Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Szegediner Gulasch Categories: Cyberealm, Meats Yield: 4 servings 2 lg Onions, chopped 2 tb Butter 2 1/2 lb Sauerkraut 26 1/2 oz Porkshoulder,cubed Salt Pepper 2 tb Flour 1 1/16 oz Paprika, sweet 1 pn Cayennepepper 1/2 tb Caraway Seeds 1 c Sour Cream 1.Saute the onions in half of the butter;add the sauerkraut and saute. Add a little water and cover and simmer about 1 hour.Stir once or twice. 2.Season the meat and brown in the rest of the butter;add flour,paprika and cayennepepper and caraway seeds and mix all under the sauerkraut. 3. 3. Cover and simmer for 1 hour, as long as meat needs to be tender. 4. Mix a little paprika with the sour cream and heat in the microwave or waterbath untill warm. 5. Put gulasch on warm plate and pour the sour cream all over.Serve. By:"Sendung von Radio DRS 1 "Baff-Chuchi" Traslated by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Easy Pot-Au-Feu Categories: Cyberealm, Casseroles Yield: 4 servings 29 oz Lean Pork ,cubed 2 tb Butter 1 lg Onion,chopped 2 Leeks,sliced 5 Carrots,sliced in sticks 1 c Beef Broth 18 oz Vegetables mixed as desired Salt Pepper Majoram Thyme 1. Brown the meatcubes in the butter shortly; add onions and leeks and saute shortly. Put all in casserole dish. 2. Add the carrots and the broth, season with salt and pepper.Cover and simmer for 30 minutes. 3. Add the vegetables, cut up, and simmer another 30 minutes. Translated by Brigitte Sealing Cyberealm BBS Watertown, NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Fred Goslin's Sangria Categories: Cyberealm, Beverages Yield: 2 quartsgs MMMMM----------------COCKTAILS FROM CHEF FREDDY'S--------------------- 3/4 c Sugar 3/4 c Orange juice 1/3 c REALEMON lemon juice 1/3 c REALIME lime juice 2 Bottles (750ml) med dry red Wine [chilled] Orance, peach, plum slices Ice 1) In a pitcher stir the sugar and the juices together until the sugar dissolves... Cover and chill... 2) Just before serving add the wine and the fruit... serve over ice... from the GREAT AMERICAN FAVORITE BRAND NAME Cookbook and Fred Goslin on, Cyberealm Bbs in Watertown NY at, (315) 785-8098 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Sangrita Categories: Cyberealm, Beverages Yield: 4 servings MMMMM----------------COCKTAILS FROM CHEF FREDDY'S--------------------- 12 oz Tomato juice 1 1/2 c Orange juice 1/4 c Lime juice 1 tb Onion [FINELY MINCED] 1/4 ts Tobasco sauce Ice cubes 4 sm Celery stalks w/leafy tops 1) In a 1 qt container , combine the juices, onion, salt and tobasco sauce, and cover with a tight fitting lid... Refrigerate for 2 hours for the flavors to blend... 2) Pour into ice filled tumblers... add celery stalk for stirrer... From the GREAT AMERICAN FAVORITE BRAND NAME Cookbook and, Fred Goslin, on Cyberealm Bbs, in Watertown NY., at (315) 785-8098 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Sparkling White Sangria Categories: Cyberealm, Beverages Yield: 6 servings MMMMM----------------COCKTAILS FROM CHEF FREDDY'S--------------------- 1 c KARO light corn syrup 1 Orange [sliced] 1 Lemon [sliced] 1 Lime [sliced] 1/2 c Orange flavored liqueur 1 750 ml bottle dry white wine 2 tb Lemon juice 12 oz Club soda [chilled] Additional fresh fruit if -desired 1) In a large pitcher, combine the fruit slices and the liqueur, and let stand 20 to 30 min., stirring occasionally... Then stir in the wine and the lemon juice, and refrigerate... 2) Just before serving, add the soda and some ice cubes and the optional fruit garnishes... from the GREAT AMERICAN FAVORITE BRAND NAME Cookbook and Fred Goslin, on Cyberealm Bbs, in Watertown NY, at (315) 786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Sangria Blush Categories: Cyberealm, Beverages Yield: 8 servings MMMMM----------------COCKTAILS FROM CHEF FREDDY'S--------------------- 1 c Orange juice 1/2 c Sugar 1 Bottle (1.5 liters) white Zinfandel wine 1/4 c Lime juice 1 Orange [thinly sliced- -and seeded] 1 Lime [thinly sliced and- -seeded] 20 Ice cubes 1) Combine the orange juice and the sugar in a small pan and cook over med. heat, stirring occasionally, until sugar is dissolved, then pour into 2 qt container with tight fitting lid... 2) Add the fruit wine and lime juice, cover and refrigerate for 2 hours for the flavors to blend... 3) Place ice cubes in a small punch bowl or large pitcher and pour the wine mixture over the ice... From the GREAT AMERICAN FAVORITE BRAND NAME Cookbook and Fred Goslin, on Cyberealm Bbs, in Watertown NY, at (315) 786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Italian Parmesan Potatoes Categories: Cyberealm, Side dishes, Low-cal Yield: 4 servings 3 md Russet potatoes, unpeeled, & cut lengthwise into 1/8's 2 ts Olive oil 1/4 ts Italian seasoning 1/8 ts Salt 1/8 ts Garlic powder 1/8 ts Paprika 2 -3 Tbs. parmesan cheese Heat the grill. Cut 14 inch square sheet of heavy duty foil. Place potatoes in the center. In a small bowl, combine the oil & all season- ings. Drizzle over potatoes; stir gently to coat. Wrap and seal securely with tight double folds. Place foil packet on gas frill over medium heat or on charcoal grill 4-6 inches from medium-high heat. Cook 30-40 minutes or until tender. Open packet; stir gently. Sprinkle with cheese. Return to grill and cook an additional 3-5 minutes, or until cheese is melted. Serve immediately. OVEN DIRECTIONS: Heat oven to 450F. Prepare potatoes in foil packet as described above. Bake for 40-50 minutes or until potatoes are tender. Open and stir gently; sprinkle with cheese and return to oven and bake an additional 3-5 minutes or until cheese is melted. Nutritional info: per 1/4 serving-- calories, 230. 5 gm fat. Dietary exchanges per 1/4 serving.. 1 bread, 1 fat, 30 optional cal. Source: Pillsbury Fast and Healthy Magazine, May/June 1994 Typed for you by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Baked Doughnuts Categories: Cyberealm, Desserts, Breads Yield: 2 dozen 2 pk Dry yeast 1/3 c Warm water 1 1/2 c Milk 1/3 c Vegetable shortening 1/4 c Sugar 2 ts Salt 2 ts Nutmeg 2 Eggs, lightly beaten 4 1/2 c Flour 1/2 c Melted butter 1 c Sugar mixed w/1 tsp cinamon 1. Sprinkle the yeast over the warm water in a small bowl and let it dissolve for 5 minutes. Put the milk and shortening in a saucepan and heat until the shortening is melted. Cool to lukewarm. 2. Pour the yeast mixture into a large mixing bowl and add the milk mix. Stif in the 1/4 cup sugar, salt, nutmeg, eggs and 2 cups flour. Beat briskly until well blended. Add the remaining 2 1/2 cups flour and beat until smooth. Cover the bowl and let double in bulk, about 1 hour. 3. Dust a board generously with flour and turn the dough mass onto it. This dough is soft and needs enough flour on the board to prevent sticking, but is easy to handle. Pat the dough into a round about 1/2 inch thick. Use a 3 inch doughnut cutter and cut out the doughnuts, placing them (and the doughnut holes) on greased baking sheets, 1 inch apart. These don't spread much; they rise. Preheat oven to 450F. Let the doughnuts rest and rise for 20 minutes uncovered. Bake about 10 minutes or a little longer, until they have a touch of golden brown. Remove from the oven. Have ready the melted butter and a brush. On a sheet of wax paper, spread the cinnamon sugar. Brush each doughnut and doughnut hole with butter and roll in the cinnamon sugar. Serve hot. Source: Fanny Farmer Cookbook Typed for you by: Linda Fields, Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Grilled Tenderloin Salad with Honey-Mustard Dressing Categories: Cyberealm, Salads Yield: 6 servings 1/4 ts Ground ginger 2 tb Honey 1 tb Dijon mustard 2 Pork tenderloins (1/2 pound) Vegetable cooking spray 1/3 c Plus 1 T nonfat mayonnaise 1/3 c Plus 1 T pineapple juice 2 tb Honey 1 tb Ground ginger 2 c Tightly packed leaf lettuce 2 c Tightly packed torn endive 2 c Cubed fresh pineapple 1/4 c Thinly sliced purple onion -separated into rings 12 1/2" thick sliced peeled -cantalope 1/4 c Sliced almonds, toasted Combine the first 3 ingredients in a small bowl. Trim fat from pork and brush honey mixture over pork. Coat barbeque grill rack with cooking spray and place on grill over medium-hot coals or heat. Place pork on rack and cook 18 minutes or until meat thermometer registers 160 degrees, turning pork occasionally. Cut into 1/4 inch thick slices and set aside. Combine salad dressing and next 4 ingredients in a container of an electric blender; cover and process until smooth. Divide pork, lettuces, pineapple, onion, and cantaloupe evenly among 6 serving plates. Top each salad with 2 tsps. almonds. Serve each with 2 1/2 tablespoons dressing. Calories per serving: 250; grams of fat 5.7 Source: Cooking Light Magazine, May 1994 Typed for you by Linda Fields Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Saratoga Chips Categories: Cyberealm, Snacks Yield: 60 chips 2 lg Unpeeled baking potatoes (about 1 1/4 pounds) 1 tb Vegetable oil 1 ts Chili powder 1 ts Cumin 1/4 ts Ground red pepper 1/4 ts Salt 1/8 ts Pepper Vegetable cooking spray Cut potatoes in half crosswise. Position a thin slicing disc in food processor. Place 1 potato half, cut side down, in food chute; slice, applying medium pressure with food pusher. Remove potato slices from the processor. Pat slices dry with a paper towel. Repeat procedure with remaining potato halves. Combine oil and next 5 ingredients in a large zip-top heavy duty plas- tic bag. Place potato slices in bad, seal and shake well to coat. Place potato slices in a single layer on a baking sheet coated with cooking spray. Bake at 450F for 12 minutes or until potatoes are crisp. Turn potatoes and bake an additional 10 minutes, or until crisp. Calories per serving (15 chips): 128 (27% from fat) Source: Cooking Light Magazine, May 1994 Typed for you by Linda Fields Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Potato Skins with Cheese and Bacon Categories: Cyberealm, Snacks, Appetizers Yield: 8 servings MMMMM---------------------FROM LINDA FIELDS-------------------------- MMMMM-----------------CYBEREALM BBS 315-785-8098---------------------- 4 md Unpeeled baking potatoes 2# Vegetable cooking spray 4 sl Turkey bacon 3/4 c (3 oz)Low-fat sharp cheddar -cheese 1 tb Minced fresh chives 1/4 c Nonfat sour cream Bake potatoes at 425F for 1 hour or until done. Cool slightly. Cut each potato in half lengthwise; scoop out pulp, leaving 1/4 inch thick shell. Reserve pulp for another use. Place potato shells on a baking sheet. Spray inside of shells with cooking spray. Bake at 425F for 8 minutes or until shells are crisp. Set aside. Cook bacon in microwave according to package directions; cool slightly. Chop into small pieces; set aside. Divide cheese evenly among the shells. Bake at 425F for 5 minutes or until cheese melts. Sprinkle evenly with bacon and chives. Serve with low-fat sour cream. Each serving is 1 stuffed potato skin and 1 1/2 tsps. sour cream Calories per serving: 106 (29% from fat) Source: Cooking Light Magazine, May 1994 Typed for you by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Apple-Wine-Cake Categories: Cyberealm, Cakes Yield: 6 servings 15 oz Short Pastry 4 c Red Wine 2 1/2 lb Apples,finely cubed Brown Sugar as needed Vanille Pudding Powder As needed 2 1/8 c Whip Cream 1 ts Vanilla 3 1/2 oz Almond Slices 1. Cake taste best when baked a day before serving and cooled in the refridgerator over night. 2. Boil wine add the apples,peeled,cored and cut in fine cubes,and cook about 2 minutes;take apples out and put aside. 3. Measure the wine-cooking-fluid and add brown sugar as needed to your taste. 4. Mix in as much puddingpowder, about 1/3 of a package, so that it's of a creamy consistence;let come to a boil once. 5. Add the applepieces;fold under. 6. Heat oven to 150 C 7. Roll out dough and put in a springform, about 26 cm in diameter. 8. Fill in the applemix and even out on top. 9. Bake about 1 hour. 10. Short before serving, beat the cream with the vanilla untill very stiff and put over cake;garnish with the almondslices. After an idea out of "Meine Familie und ich" 1994 Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-785-8098 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Fish with Vegetable Sauce Categories: Cyberealm, Fish Yield: 4 servings 9 oz Carrots,grated 1 Egg Salt Pepper Curry powder 5 tb Breadcrumbs 22 oz Fish Filet 2 tb Lemonjuice Oil for frying 1. Sprinkle fish with the lemonjuice 2. Mix egg in a plate;add salt,pepper and currypowder to taste. 3. Put the breadcrumbs in another plate and the carrots in another. 4. Dip fish in egg first, than in the carrots and than in the breadcrumbs. 5.Heat the oil and fry fish crispy on both sides. Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-785-8098 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Easy Borscht Soup Categories: Cyberealm, Soups Yield: 4 servings 15 oz Beets red,cooked,cubed 2 tb Butter 1 lg Onion,finely chopped 6 oz Cabbage,cut fine in strips 2 tb Wine Vinegar, red 2 Tomatoes,peeled,cubed 1 ts Sugar 4 Parsley twigs,tied together 1 Bay Leaf 1 1/16 qt Vegetable broth Salt Pepper 1/2 c Sour Cream 1 bn Dill, chopped 1. Saute the onion in the butter;add the beets and the cabbage and saute. 2. Add the rest of the ingridients, cover and simmer until all is soft; stir often. 3. Taste again and seson, if needed; remove parsley and bayleaf. 4. Put soup in plates or mugs and add i dollop of sour cream in the middle and sprinkle with dill. Serve hot. Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-785-8098 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Purple Passion Categories: Cyberealm, Beverages Yield: 1 quart MMMMM----------------COCKTAILS FROM CHEF FREDDY'S--------------------- 1 Can (6 oz) frozen grape Juice [thawed] 3 Juice cans of cold water 1 Juice can Vodka 1/2 c REALEMON lemon juice 1/4 c Sugar ICE Purple grapes and mint- .leaves as a garnish (optional) 1) In a pitcher, combine all of the ingredients, except the grapes, ice and the mint leaves... Stir until the sugar is dissolved, cover and chill... 2) Serve over the ice and garnish if desired with the grapes and mint leaves... From the GREAT AMERICAN Favorite Brand Names Cookbook and Fred Goslin in Watertown NY on Cyberealm Bbs at (315) 785-8098 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Pacific Sunset Categories: Cyberealm, Beverages Yield: 1 servings MMMMM----------------COCKTAILS FROM CHEF FREDDY'S--------------------- 3/4 c DOLE pineapple juice [chilled] 1/3 c Orange juice [chilled] 1 tb Grenadine syrup Ice cubes Lime wedge for garnish 1) Combine juices in a tall glass over the ice... s l o w l y add the grenadine over the top, and garnish with the lime wedge. From the GREAT AMERICAN Favorite Brand Name Cookbook and Fred Goslin on Cyberealm Bbs in Watertown NY. at (315) 786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Sunlight Sipper Categories: Cyberealm, Beverages Yield: 2 servings MMMMM-------------------FROM DE BA' MON... AT------------------------ MMMMM-----------------------CHEF FREDDEE'S---------------------------- 1 1/2 c DOLE Pine-Passion Bannana .juice [chilled] 1 tb Peach schnapps 1 tb Light rum 1 tb Orange liqueur Cracked or chipped ice 1) Pour all ingredients over the ice in a goblet type glass and garnish as desired... From the GREAT AMERICAN Favorite Brand Name Cookbook and Fred Goslin on Cyberealm Bbs. in Watertown NY at (315) 786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Southern Sunshine Categories: Cyberealm, Beverages Yield: 7 cups MMMMM----------------COCKTAILS FROM CHEF FREDDY'S--------------------- 2 c Orange juice [chilled] 1/2 c REALEMON lemon juice 1/4 c Sugar 32 oz Lemon-lime soda [chilled] 3/4 c Southern Comfort Ice 1) In a pitcher combine the juices and the sugar and stir until the sugar dissolves... cover and chill... 2) Just before serving, add the soda and the Southern Comfort... Pour over ice and garnish as desired... From the GREAT AMERICAN FAVORITE BRAND NAME COOKBOOK and Fred Goslin on Cyberealm Bbs... in Watertown NY at (315) 785-8098 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Calfs feet with Saffron Risotto Categories: Cyberealm, Meats Yield: 4 servings 1 Onion,cubed finely 2 Galic Cloves,chopped 3 oz Carotts,cubed small 3 oz Celery,cubed small 2 oz Leek,cubed small 4 sl Calfs feet Salt Pepper Flour 2 oz Butter 1 tb Tomatoe Puree 1 c Wine ,red 1 c Wine,white 2 Tomatoes,chopped 1 1/4 c Meat Broth,as needed 1/2 Lemon,peel grated 1/2 ts Caraway Seeds,chopped 2 tb Parsley,chopped 2 Garlic cloves,pressed 1.Season the calfsfeet, put in the flour and coat on both sides real good. 2.Heat the butter and fry calfs feet brown on both sides. 3.Add the onion and one garlic clove and saute a minute. 4.Add the tomato paste and the wines and simmer to reduce some. 5.Add the tomatoes;fill up with broth and cover and simmer for 1 1/2 hours. 6.Add the grated lemon peel,caraway seeds,parsley and the rest of the garlic after 1 hour cooking time. 7. Serve with the saffron Risotto By Peter P. Riesterer,Tessiner Kueche,Geschichten und Rezepte, 1993 Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Saffron Risotto Categories: Cyberealm, Side dishes Yield: 4 servings 4 oz Onion,chopped,finely 3 oz Butter 15 oz Rice 1/3 c Wine white 2 qt Beef Broth,as needed 1/4 ts Saffron 3 oz Parmesan cheese,grated 1. Put half of the butter in skillet and saute the onion in it. 2. Add the rice and saute a couple of minutes. 3. Add the wine and the broth,stirring well. 4. Simmer, uncovered ,about 20 minutes;stirring occasionally. 5. Add the saffron and the parmesan and serve. By Peter P. Riestener,Tessiner Kueche,Geschichten und Rezepte,1993 Translated by Brigitte Sealing . MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Pears, Beans and Bacon Soup Categories: Cyberealm, Soups Yield: 4 servings 18 oz Pears,firm ones 18 oz Green Beans 18 oz Bacon 1 1/2 qt Water 1 tb Savory,fresh 1 bn Parsley 3 lb Potatoes 1.Wash beans, cut of ends,peel the string. 2.Cook the bacon in the water for about 20 minutes;remove bacon;keep warm. 3.Add the beans and the chopped parsley to baconbroth and cook until the beans are done. 4.After 15 minutes add the pears;washed and left whole and cook another 15 minutes. 5.Slice the bacon and serve with the bean-pear-mix. 6.Serve with the potatoes,peeled and halfed and cooked in salted water. Typed by Brigitte Sealing,Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Potato-Cream Soup with smoked Trout Categories: Cyberealm, Soups Yield: 2 servings 15 oz Potatoes 1/2 bn Soup Greens 1 Onion 1 bn Watercress 1 oz Butter Salt Pepper 4 c Calfs Broth 3/4 c Whipped Cream 2 Smoked Trout Filets 1.Wash,peel and cube potatoes. 2.Wash,peel and cube and chop soupgreens. 3.Cut watercress finely. 4.Heat the butter in pot;add the potatoes,vegetables and onion and saute in the butter. 5.Season with salt and pepper and fill up with the broth. 6.Cook soup for 5-6 minutes, than add 3/4 of the watercress. 7.Puree all in the pot with a handmixer. 8.Add the whip cream, boil up once.Taste and season again, if needed. 9.Cut the filets in small stripes and put in soup plates and pour the soup over;garnish with left over watercress. 10.Serve with fresh bread and beer. Typed by Brigitte Sealing, Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Herbed Chicken Breast in Red Wine Categories: Cyberealm, Poultry Yield: 2 servings 4 oz Carrots 3 Cloves Garlic 1 1/2 oz Butter 2 tb Oil 2 tb Flour 1 1/2 c Vegetable Broth 1/2 c Red Wine 1/2 bn Parsley 1/2 bn Chives 1 Egg 11 oz Chickenbreast Salt Pepper 1.Peel carrots and garlic.Saute both in half of the butter and oil for about 3 minutes. 2.Add 1 tablespoon flour; stir and add the broth.Simmer, uncovered, for about 10 minutes, until reduced by half. 3.Add the wine and simmer 10 minutes. 4.In the meantime wash and chop the parsley and the chives finely and mix the egg with a handmixer. 5.Cut fat of meat and slice into 6 evenly thin slices.Season the meat with salt and pepper and coat well with the rest of the flour. 6.Roll the meat in the herbs. 7.Fry the meat in the rest of the butter, with mild heat, on each side about 2-3 minutes. 8.Mix the wine with salt and pepper,as needed and pour over chicken. 9.Serve with potatoes or rice or bread and a dry white wine. Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Fish filets with Winter Salad Categories: Cyberealm, Fish Yield: 1 recipe 2 oz Lettuce 3 1/2 oz Radishes 2 oz Red Onions 4 Sage Leaves 2 tb Wine Vinegar Salt Pepper Sugar ,to taste 3 tb Oil 6 oz Fish Filets Flour to coat 1 oz Butter 1.Clean the lettuce and the radishes;pat dry. Cut radishes into fine strips. 2.Peel onion and cut into fine strips. 3.Wash sage and chop finely. 4.Mix vinegar with the sage,salt,pepper and sugar to make it sweet and sour to taste.Mix in the oil;add the lettuce and onions and radishes and mix well. 5.Salt fish filets;roll in flour until well coated and fry in the butter ,on both sides about 4 minutes. 6.Put sald on a plate and arrange the fish on top,serve. 7.Serve with fresh bread and a dry white wine. Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-785-8098 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Zuccini Schnitzel with Leeks,Peppers in Sour Cream Sauce Categories: Cyberealm, Vegetables Yield: 1 recipe 3 1/2 oz Leeks 7 oz Red Peppers 8 oz Zuccini, small 3 tb Flour 1 1/2 oz Butter Salt Pepper 1/2 c Vegetable Broth 1 1/2 oz Double Cream 1 Egg 1/2 oz Breadcrumbs 1.Clean leeks,cut lenghtwise,cut into rings. 2.Wash and clean peppers, cut into small stripes. 3.Wash zuccini and cut into 1/2 cm thick slices.Put 4 slices aside and cut the rest of the slices into thin strips. 4.Knead together 1 tablespoon flour and 1 tablespoon butter. 5.Saute the zuccini,leeks and peppers in 1/3 of the butter;season to taste;add the broth and the cream and bring to a boil;add the flour- butter-mix and stir until smooth. Simmer, uncovered, 3-4 minutes. 6.Salt and pepper the zuccini strips, roll in the rest of the flour. Roll in the beaten egg and than in the breadcrumbs. 7.Heat the leftover butter in a skillet and fry the zuccini, on mild heat, on both sides about 3-4 minutes. 8.Divide on plates and pour sauce over it,garnish with slices. 9.Serve with potatoes and tomatoe juice. Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-785-8098 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Juice Cubes Categories: Cyberealm, Beverages Yield: 1 servings MMMMM---------------------FROM CHEF FREDDY'S-------------------------- 1 cn Pineapple juice [] [unsweetened] or other fruit Juice of your choice : Pour the unsweetened pinapple juice or juice of your choice into ice cube trays and freeze... Use the same as you would regular ice... Juice cubes add an intriguing tart-sweet flavor to iced tea, mineral water, lemonade, wine coolers and anything else that you use them in... From Fred Goslin and Cyberealm Bbs in Watertown NY at (315)785-8098 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: City Slicker (NA) Categories: Cyberealm, Beverages Yield: 1 servings MMMMM---------------------FROM CHEF FREDDY'S-------------------------- 3/4 c DOLE pineapple juice Juice cubes Ginger ale 1 ds Ginger [ground] 1) Pour pinapple juice over the juice cubes... and fill with ginger ale... add the ginger and stirr... garnish as desired... from the GREAT AMERICAN Favorite Brand Name Cookbook and Fred Goslin on Cyberealm Bbs in Watertown NY (315) 786_1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Island Fruit Cooler (NA) Categories: Cyberealm, Beverages Yield: 2 servings MMMMM---------------------FROM CHEF FREDDY'S-------------------------- 3/4 c DOLE pineapple juice 1/2 c Guava,papaya,or mango nectar 1/4 c Lemon-lime soda Ice cubes or juice cubes Fresh fruit for garnish 1) In a pitcher combine the juices and the soda... Pour over ice or juice cubes into a glass and garnish with fruit... if desired... from the GREAT AMERICAN Favorite Brand Name Cookbook and Fred Goslin in Watertown NY on CYBEREALM BBS (315) 786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Lemon Tea Sparkler (NA) Categories: Cyberealm, Beverages Yield: 7 cups MMMMM---------------------FROM CHEF FREDDY'S-------------------------- 2 c Tea [brewed] 1/2 c REALEMON Lemon juice 1/2 c Sugar Juice cubes 2 qt Ginger ale [chilled] 1) In a pitcher, combine the tea, lemon juice, and sugar stirring until sugar is dissolved... 2) Just before serving, add the ginger ale and pour over juice cubes... from the GREAT AMERICAN Favorite Brand Name Cookbook and Fred Goslin in Watertown NY on CYBEREALM Bbs. at (315) 785-8098 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Beefy Mary (NA) Categories: Cyberealm, Beverages Yield: 6 servings MMMMM---------------------FROM CHEF FREDDY'S-------------------------- 20 oz V8 cocktail juice 1 cn (13 3/4oz) COLLAGE INN Beef broth 1/4 c Lemon juice Ice cubes Celery or cucumber sticks 1) Combine the V8 juice, beef broth, and lemon juice, pour over ice and serve with the celery and or cucumber sticks as a garnish... from the GREAT AMERICAN Favorite Brand Name Cookbook and Fred Goslin on Cyberealm Bbs. in Watertown NY. (315) 786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Pineapple Mint Tulip (NA) Categories: Cyberealm, Beverages Yield: 1 servings MMMMM---------------------FROM CHEF FREDDY'S-------------------------- 1 c DOLE pineapple juice 2 tb Powdered sugar 1 tb Grenadine Syrup 1 (sprig) fresh mint Ice cubes or juice cubes 1) In a 1-qt measure, combine the juice, sugar, and grenadine, stirring well... 2) rub the mint sprig around the inside of a tall glass, partially fill with ice or juice cubes and pour in the juice mixture... from the GREAT AMERICAN Favorite Brand Name Cookbook and Fred Goslin on CYBEREALM Bbs in Watertown NY on (315) 785-8098 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Hollandaise with red and green Peppers Categories: Cyberealm, Sauces Yield: 4 servings 1 Pepper, green 1 Pepper, red 2 tb Double Cream 4 Egg Yolks Salt Pepper 8 oz Butter 1.Wrap the peppers in wet papertowls and microwave at HIGH for 10 min. 2.Put in cold water;take out and cut into quarters and peel of skin. 3.Puree each peppers with 1 tablespoon cream ;than mix into each one 2 eggyolk,salt and pepper with wirewisk. 4.Put butter into glasbowl and microwave at high fot 1 1/2 minutes. 5.Mix the pepper mixes , each with half of the butter real well. Serve with fish Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-785-8098 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Carrott Puree a la Carlotta Categories: Cyberealm, Vegetables Yield: 4 servings 25 oz Carrotts 1/4 c Chicken Broth 2 tb Instant Potatoes 2 tb Cream Salt Pepper 1.Peel and cut carrotts into thin slices; put in a pot; fill up with the broth and simmer for 10-12 minutes. 2.Add the instant potatoes and puree all at high speed for 2 minutes. 3.Put all in a clean pot and stirring, constantly with a wooden spoon, on medium heat warm it all through. 4.Mix a little cream under; the puree is not to be to thin. 5. Season with salt and pepper. Typed for you by Brigitte Sealing, Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Noodle Salad with Cheese Categories: Cyberealm, Salads Yield: 10 servings 18 oz Spiral Noodles 5 Dill Pickles 15 oz Cooked Ham 15 oz Cheese, Swiss or Emmentaler 6 tb Majonaise 4 tb Coffe Creme, liquid 5 tb Catsup 2 tb Chives 2 tb Lemonjuice 1.Cook noodles as directed;drain. 2.Cut pickles, ham and cheese into small cubes. 3.Mix together mayonaise, coffee creme, chives(chopped finely) and lemonjuice and stir it under the rest of the sald ingridients. 4.Let cool and taste again; salt more if nessesary. Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Mustard Sauce Categories: Cyberealm, Sauces Yield: 6 servings 2 qt Heavy Cream 4 Eggyolks 3 tb Beefjelly 2 tb Cornstarch 3 tb Mustard 3 1/2 oz Dill Pickles Salt Pepper 1 oz Mustard Seeds 1.Mix the cream, eggyolks, beefjelly and mustard together and heat in microwave at HIGH for 5 minutes. Stir 1-2 times with wire wisk. 2.Drain the pickles and slice thinly. 3.Season sauce to taste and mix the pickles under. 4.Put the mustard seeds in cup and heat in microwave for 1 1/2 minutes, 5.Pour seeds over sauce. Sauce is good with eggdishes and meatballs and fish. Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315=786=1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Apple or Cherry Doughnuts Categories: Cyberealm, Cakes Yield: 15 servings 3 oz Butter 2 oz Sugar 1 ts Vanilla 1/2 tb Cinnamon 2 Eggyolks 9 oz Flour 1/2 c Milk 2 ts Baking Powder 2 tb Cherry Brandy 2 Egg Whites 9 oz Sour Cherries or 9 oz Apple Slices 1.Cream butter, sugar, vanilla, cinnamon and egg yolks until creamy. 2.Mix bakingpowder under flour and mix, alternating with the milk and the brandy under the butter mix. 3.Beat the egg whites until stiff and fold into dough mix. 4.Add the drained cherries or apple slices to all. 5.Heat oil in deep fryer and put tablespoons full of the dough into the very hot oil and bake until they are golden brown. 6.Drain on papertowl and sprinkle with sugar. Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Bread Dumplings(Semmelknoedel) Categories: Cyberealm, Side dishes Yield: 1 recipe 10 Buns,older ones are good 2 1/8 c Milk 1 ts Salt 1 sm Onion 1 bn Parsley 1 1/2 oz Butter 2 Eggs 1.Cut the buns into thin slices. 2. Heat the milk and pour over bun slices. 3.Cut onion and parsley real fine and with the salt add to bread. 4.Put butter and eggs in a bowl and cream with a mixer until foamy. 5.Mix all together with hands and form small dumplings. 6.Bring 2 liters of salted water to a boil and let the dumplings simmer in it about 10 min. 7.Drain and keep warm untill serving. Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Pureed Peas a la Clamart Categories: Cyberealm, Soups Yield: 4 servings 32 oz Peas, frozen 3 tb Butter 1 c Chickenbroth, instant 1/2 Green Onion,finely chopped Salt Pepper 9 oz Potatoes 1.Cover the peas with cold water and bring to a boil. Drain and put back in pot. 2. Add the butter, broth, onion,salt and pepper cover and simmer til peas are soft and liquid is mostly evaporated. 3.In the meantime peel potatoes and cut into thin slices and boil in salted water about 20 min. Drain. 4.Puree the peas and half of the potatoes. Mix the pea puree and half of potato puree in a serving bowl. 5. Add more of the potatoes that are left until the puree is nicely thick. 6.Season with salt and pepper to taste. 7 Keep warm until serving. Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Marinated Onions from George Fassett Categories: Appetizers, Vegetables, Cyberealm Yield: 1 servings 2 lg Vidalia Onions 1 c Vegetable Oil 1 c White Vinegar 3 tb Sugar 1/2 ts Salt 1/4 ts Pepper 1/2 ts Parsley Flakes 1/2 ts Oregano 1/4 ts Garlic Powder Vidalia Onions are the sweetest summer onion you can find! Enhance their natural mild and sweet flavor with the above marinating recipe. Slice the onions 1/4 inch thick, separating rings. Ingredients are more estimated than measured, add or subtract to your own individual taste. Mix all ingredients in a container you can cover and shake, keep in the refrigerator. Marinade at least 24 hours before serving. You can continue to add more onions to mixture as necessary for up to four additions. After that, drain, make new marinade and transfer onions. If some have not been rotated through, throw out the very soft slices. : Delicious by themselves or as a garnish to salads, burgers, whatever. Eat, enjoy, then kiss someone! Typed for you by George Fassett, original recipe, for Cyberealm BBS. 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Ballbaeuschen Categories: Cyberealm, Cookies Yield: 18 servings 4 oz Sugar 4 oz Butter 3 Eggs 13 oz Flour 1 Peel of lemon, grated Salt 1 ts Baking Powder 1 tb Cinnamon 4 oz Sugar Oil for deep frying 1.Cream butter and sugar until foamy;add grated lemonpeel, salt and eggs; one after the other, stirring after each addition. 2.Beat this mix so long until sugar has disolved. 3.Mix flour with baking powder and mix tablespoon after tablespoon into butter mix. 4. Heat oil and dip teaspoons into hot oil and than in batter and form little balls and drop into the hot oil and fry 5-6 minutes until golden brown. 5.Put only so many balls in oil that they dont touch each other. 6.Dry on papertowl and still warm roll in sugar-cinnamon mix. Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Roast Beef with Vinegarsauce Categories: Cyberealm, Meats Yield: 4 servings 2 tb Butter 29 oz Beef Shoulder Salt Pepper 1 Onion, chopped, coarsley 4 tb Wine Vinegar 1 c Broth 1 c Cream 1.Heat butter in open pot; season beef and brown in butter on all sides. 2.Add the onion to meat;saute until onions are golden brown. 3.Add the vinegar and let it cook until it is all evaporated. 4.Add broth and water until the meat is half covered. Cover and bake in 200C preheated oven 2-3 hours. 5.Take out meat; keep warm. 6.Cook the sauce a little more then add the cream and cook until the sauce is thick enough. Strain and season to taste. 7.Cut the meat in slices and arrange on a plate and serve with sauce. Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Brussel Sprout Souffle Categories: Cyberealm, Vegetables Yield: 2 servings 2 Hands full of Brussel Sprouts 2 Tomatoes 1 Onion,finely chopped 1 ts Beef Broth, instant 6 oz Grated cheese Pepper Salt Nutmeg Paprika Cayenne Pepper 1.Cover brussel sprouts with water and season with salt, pepper and nutmeg.Put in microwave and cook on HIGH for 7 minutes. 2.Mix the ground beef with salt, pepper, paprika, cayenne pepper and the onions. 3.Fry in a little oil until all is nicely crumbly;add the peeled, cubed tomatos. Turn down heat to low and add instant broth when the tomato juice is evaporated enough. 4.Put the brussel sprouts and the meat mix in a souffle form and sprinkle the cheese on top. 5.Bake in a 200 C oven for 15 minutes, until cheese begins to brown. Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Bread Dumplings in Napkin Categories: Cyberealm, Side dishes Yield: 4 servings 9 oz Old buns 1/2 c Milk,hot 3 1/2 oz Butter,soft 1 bn Parsley,chopped finely 3 Eggs Salt Pepper to taste 1 pn Nutmeg 1.Cut the buns into little cubes; take 1/4 of them and put into a bowl and pour the hot milk over them. 2.Heat 2 tablespoons butter in skillet and fry the 3/4 cubes in it until golden brown. 3.Let cool a little than add the finely chopped parsley. 4.Mix the leftover, soft butter and the roasted cubes and the soaked cubes,all together.Mix well. 4.Season with salt,pepper and nutmeg; let stand for 1/2 hour. 5.Form the dough into a oblong shape and wrap into a linen napkin which is greased in butter. Do not wrap tightly, the dough needs room to expand. 6.Put the napkin-roll into a steamer or sieve and put into boiling water, the napkin should be fully covered by water. 7.Steam in the open pot for 35 minutes on low heat; water should steam but not boiling too hard. 8.Test with a toothpick, if it feels warm all over, after pulling it out the dumpling is done. 9.Unwrap the dumpling, carefully and slice into 2 cm thick slices and arrange on preheated platter. Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Irish Lambpot Categories: Cyberealm, Meats Yield: 4 servings 2 sm Onions, cut into rings 3 md Carrots,cubed 2 Turnips,cubed 2 Celery Stalks,cut in rings 1 Cabbage,small,cut up 29 oz Lamb Shoulder,cut into 3 cm Big pieces Salt Pepper 2 Cloves Garlic,pressed 4 sm Potatoes, cubed 1/2 tb Majoram,chopped 1.Put lamb into pot and cover with water.Season with salt and pepper and cover and simmer 20 minutes. 2.Add the vegetables, garlic and potatoes and simmer another 25-30 minutes covered. 3.Season with majoram and serve. Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Rabbit with Tomatoes and Herbs Categories: Cyberealm, Meats Yield: 4 servings 2 Rabbit Backs,each cut into Four pieces 2 tb Thyme,chopped 4 Cloves Garlic,pressed Salt Pepper 16 sl Bacon, lean 3 1/2 tb Oliveoil 2 1/2 lb Tomatoes,quartered 2 lg Onions, chopped 2 tb Basil, chopped 2 Bayleaves 1.Mix thyme with garlic. Salt and pepper rabbit pieces and rub with the thymemix. 2.Put a little piece of bayleaf on each piece and wrap in 2 pieces of bacon and tie with cooking string. 3.Brown the rabbit in the oil ,golden brown take out. 4.Saute the onions;add the tomatoes and saute about 8 minutes.Season with salt and pepper. 5.Put the rabbit pieces on top and cover and simmer 20-25 minutes;adding a little water if nessesary. 6.Take rabbit out' put on platter. Let the sauce simmer a little while longer; than pour over meat and sprikle basil all over. Translated by Brigitte Sealing MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Golden Fish Fillets Categories: Cyberealm, Fish Yield: 4 servings 1 Egg 2 tb Prepared mustard 1/2 ts Salt Instant potato flakes to -coat 1 1/2 lb - 2 lbs white fleshed fish -fillets (sole, flounder, -perch, orange roughy) Vegetable oil Lightly beat together the egg, mustard, and salt in a shallow dish. Put the potato flakes in another shallow dish. Dip the fish fillets in the egg mixture; the roll in potato flakes to coat. Heat oil in a large skillet. Fry fish for 3-4 minutes on each side, until it is golden brown and flakes easily with a fork. Source: Mr Food Cookbook Typed for you by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120 Typists note: This is the absolute best fish recipe we've ever eaten!! Don't be fooled by the potato flakes. It's great!!! MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Pork `n' Spicy Apples Categories: Cyberealm, Meats Yield: 4 servings MMMMM---------------------FROM CHEF FREDDY'S-------------------------- 1/4 c HEINZ 57 Sauce 1/4 c Apple jelly 1/4 c Apple juice 1 ts Cornstarch 1/8 ts Cinnamon [ground] 1 ds Allspice [ground] 1 lb Pork loin [boneless] 1/4 c Flour 1/4 ts Salt 1/8 ts Pepper 1 tb Vegetable oil 2 lg Apples [Granny Smith, or Golden Delicious] [peeled- -quartered & sliced «"thick 1 tb Butter 1) In a small bowl, combine the 57 sauce, jelly, apple juice, cornstarch, cinnamon, and allspice; then set aside... Cut the pork into 4 slices, and flatten each to ¬" thickness... 2) In a small bowl, combine the flour, salt and pepper, and then dust the pork slices lightly with it... Then saut‚ the slices in a large skillet and the oil until cooked, about 3 min on each side; remove and keep warm... 3) In the same skillet, saut‚ the apples in the butter for 2 to 3 min. and then remove from the skillet, and pour in the 57 sauce mixture,and heat stirring constantly, until the jelly is melted and the sauce thickens... 4) Return the apples to the sauce in the skillet and heat through... Spoon the apples (and sauce) over the pork just before serving... From the GREAT AMERICAN Famous Brand Name Cookbook and Fred Goslin at Cyberealm Bbs in Watertown NY. (315) 786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Pork Roast with Corn Bread & Oyster Stuffing Categories: Cyberealm, Main dish Yield: 12 servings MMMMM---------------------FROM CHEF FREDDY'S-------------------------- 1 Pork loin roast [5 to 7 lb] 2 tb Butter 1/2 c Onion [chopped] 1/2 c Celery [chopped] 2 Cloves of garlic [minced] 1/2 ts Fennel seeds [crushed] 1 ts TABASCO sauce 1/2 ts Salt 2 c Cornbread stuffing mix 1 cn (8oz.) oysters [undrained & chopped] MMMMM--------------------PREHEAT OVEN TO 325------------------------- 1) In a large saucepan melt the butter; add the onion, celery, garlic and fennel, and saut‚ for 5 min. or until the veggies are tender... then stir in the TOBASCO sauce and salt... Add the cornbread stuffing mix, oysters and liquid, tossing to mix well... 2) Make a deep slit in the back of each chop on the loin, and stuff each slit with the stuffing... (Any leftover stuffing can be baked uncovered, during the last 30 min. of roasting) Place the meat in a shallow roasting pan and cook for 30 to 35 min per pound or until a meat thermometer inserted into the meat registers 170ø... 3) Remove to a HEATED serving platter... and allow meat to cool slightly before serving... from the GREAT AMERICAN Favorite Brand Name Cookbook and Fred Goslin at Cyberealm Bbs in Watertown NY (315) 785-8098 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Crispy Fried Pork & Apples Categories: Cyberealm, Meats Yield: 6 servings MMMMM---------------------FROM CHEF FREDDY'S-------------------------- 6 Pork chops [butterflied and «" thick] 1 lg Apple [peeled & cored] 2 Eggs 2 tb Half and half 1 c Bread crumbs [unseasoned] 1 ts Ginger [ground] 3/4 ts Salt 1/4 ts Allspice [ground] CRISCO oil for frying MMMMM--------------------------OPTIONAL------------------------------- 1/2 ts Coriander [ground] 1) Pound each chop with a meat mallet, and slice the apple into six rings... 2) Blend the half and half and the eggs in a small bowl and then in a shallow baking dish, or on waxed paper, mix the bread crumbs, ginger, salt, (coriander, if desired), and allspice, and set aside... 3) Heat 2" to 3" of Crisco oil in a deep fryer or large saucepan to 350ø... Dip the pork chops and the apple rings into the egg mixture, then into the bread crumbs to coat... Fry 2 pieces of pork at a time for 7 min until the crust is a deep golden brown and the pork is no longer pink in the center... Drain on paper towels... 4) Fry the apple rings for 2 to 3 min. or until they are a deep golden brown, and drain them also on the paper towels... 5) Serve one apple ring on top of each pork chop... from the GREAT AMERICAN Famous Name Brand Cookbook and Fred Goslin at Cyberealm Bbs in Watertown NY (315) 786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Hawaiian Roast Pork Categories: Cyberealm, Main dish Yield: 6 servings MMMMM---------------------FROM CHEF FREDDY'S-------------------------- 1 Pork shoulder roast (3 lb) [boneless] {Boston Butt} 1/2 c KIKKOMAN soy sauce 1 1/2 ts Liquid smoke seasoning *Precool your refrigerator... 1) Cut pork roast in half length wise and place the halves in a large plastic bag... 2) Combine the soy sauce and the liquid smoke and add to the pork in the plastic bag... Press out the air, tie the top securely, and turn over several times to coat pieces well... Refrigerate for 8 hrs. or over night, turnig occasionally... *Preheat ove to 350ø 3) Remove pork from the marinade and place in a shallow baking dish, cover with aluminum foil and, bake for 30 min, 4) Discard the foil, turn the meat and bake for one hour more, or until a meat thermometer (inserted into the thickest part) registers at 170ø 5) Cut across the grain into thin slices and serve... from the GREAT AMERICAN Favorite Brand Name Cookbook and Fred Goslin at Cyberelm Bbs in Watertown NY. (315) 786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Cabbage with Sausage Categories: Cyberealm, Vegetables Yield: 1 recipe 3 1/3 lb Cabbage Salt 4 1/2 oz Crisco 1 Onion 1 Beef Broth Cube 4 sl Sausage, thick slices 2 1/8 c Water 1.Strip the cabbage from the ribs and wash real good. Cover with salted water and boil 10 minutes, drain the water and let cool a little and than chop cabbage finely. 2.Heat crisco and saute the chopped onion in it, golden brown. 3.Add the cabbage and the broth cube with the water.Cover and simmer for 1 1/2 hour, if it is to dry , add a little more water. 4.Season with salt and pepper;add the sausage slices on top, cover and let simmer 10 minutes more. 5. Put cabbage on platter, add sausage slices on top and serve with homefries. Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Onion Sauce Categories: Cyberealm, Sauces Yield: 4 servings 11 oz Onions 15 oz Marrow Bones 1/2 c Beef Broth 2 tb Dry Cherry Salt Pepper 1/2 bn Chives 1.Put onions, unpeeled, on a plate, cover with wet papertowl and cook in Microivave on HIGH for 8 minutes.Cool and peel. 2.Heat bones at HIGH in microwave for 1 minute. Loosen mark out of the bones. 3.Heat the mark, onions and the broth at HIGH for 2 minutes, than with a handmixer, puree very fine. 4.Add the cherry. Season with salt and pepper. 5.Wash the chives and cut into little rolls and add to sauce. 6.Serve sauce with roast beef. Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Passion Dessert Categories: Cyberealm, Desserts Yield: 16 servings 24 Fudge brownies 2 c Sliced strawberries 2 Bananas 2 Tubs (8 oz ea) Cool Whip Chocolate Non-Dairy Topping -thawed 1. Cute brownies into 1/2 inch cubes. 2. Layer in a 3 quart serving bowl; 1/2 of the brownies, 1 cup of the strawberries, 1 sliced banana, and 1 tub of the Cool Whip Chocolate Whipped topping. 3. Repeat layers. Refrigerate until ready to serve. Source: Ad for Cool Whip, Watertown Daily Times Coupon Supplement Typed for you by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Oven Chicken Cordon Bleu Categories: Cyberealm, Poultry, Low-cal, Low-fat Yield: 4 servings 4 Boneless skinless chicken -breast halves 2 ts Dijon mustard 4 ts Chopped fresh chives 4 Very thin slices cooked lean -ham, about 3/4 oz each 4 Very thin slices low-fat Swiss cheese, 3/4 oz each 1 Egg white 1 tb Water 1/3 c Cornflake crumbs 1/4 ts Paprika 1. Heat oven to 375F. Spray 8 inch square (1 1/2 quart) baking dish with nonstick spray. 2. Place 1 chicken breast between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with rolling pin or flat side of meat mallet until about 1/4 inch thick. Repeat with remaining chicken pieces, making four cutlets. 3. Spread each cutlet with 1/2 teaspoon mustard; sprinkle each with 1 teaspoon chives. Cut ham and cheese slices to fit chicken cutlets. Roll up, tucking ends inside. 4. In a shallow bowl, combine egg white and water; beat slightly. Place cornflake crumbs in shallow dish. Coat chicken rolls with egg white mixture; roll in cornflake crumbs. Place in spray-coated dish. Sprinkle with paprika. 5. Bake at 375F for 25-30 minutes or until chicken is fork tender and juices are clear. Nutritional info: per serving: calories - 250; fat 7 gm; sodium - 780 mg. Dietary exchanges: 1/2 bread, 4 meats. Source: Pillsbury Fast and Healthy Magazine, March/April 1994 Typed for you by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Skillet Arroz Con Pollo Categories: Cyberealm, Poultry, Low-cal, Low-fat Yield: 4 servings 2 ts Olive oil 4 Chicken legs, skin removed 4 Chicken thighs, no skin 1 cn 14.5 oz chicken broth 1 c Uncooked coverted regular -white rice 1/2 c Sliced green onion 1/2 c Chopped red or green pepper 1/4 ts Tumeric or saffron 1/8 ts Garlic powder 1/8 Or 1/4 tsp ground red pepper 1. Heat large nonstick skillet over medium-high heat until hot. Add oil; heat until it ripples. Add chicken pieces; cook until browned on all sides. 2. Move chicken to side of skillet. Add remaining ingredients; blend well. Place chicken in rice mixture. Bring to a boil, reduce heat to low. Cover and simmer 15 minutes, stirring occasionally. 3. Turn chicken over; cover and simmer an additional 10 minutes, or until chicken in fork tender and juices run clear. Nutritional info: per serving: calories: 400; fat 11 gm; sodium 420 mg; dietary exchanges: 2 breads, 3 meats; 2 vegetables; 1 fat. Source: Pillsbury Fast and Healthy Magazine, March/April 1994 Typed for you by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Sauteed Chicken Paprika Categories: Cyberealm, Poultry, Low-fat, Low-cal Yield: 4 servings 3 tb Matzo meal 1 tb Paprika 1 ts Dry mustard 1/4 ts Salt, if desired 4 Boneless chicken breast -halves, skinless 4 ts Peanut oil 1/3 c Chopped onion 2 Garlic cloves, minced 3/4 c Chicken broth 1/4 c White wine 1 sm Tomato, chopped and seeded Chopped fresh parsley 1. In a small bowl, blend matzo meal, paprika, dry mustard, salt and pepper; mix well. Coat chicken evenly with mixture, reserving any remaining mixture. 2. Heat 3 teaspoons of the oil in a large nonstick skillet over medium heat until hot. Add chicken; cook 1 to 2 minutes on each side or until lightly browned. Remove chicken from skillet; keep warm. 3. In the same skillet, heat remaining 1 teaspoon oil. Add the onion and garlic; cook and stir until onion is tender. Add broth, wine and reserved matzo mixture; mix well. Return chicken to the skillet. Bring to a boil. Reduce heat; cover and simmer 7-9 minutes or until chicken is fork tender and juices are clear. Stir in tomato and cover and cook an additional 2-3 minutes. Garnish with parsley. Nutritional information: per serving- calories 240; fat 8 gm; sodium 350 mg. Dietary exchanges: 1/2 bread, 3 1/2 meats. Source: Pillsbury Fast and Healthy Magazine, March/April 1994 Typed for you by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Pear and Maple-Sauced Pork Chops Categories: Cyberealm, Meats, Low-cal Yield: 4 servings 1 lg Pear, ripe, cored & sliced 1/4 c Finely chopped onion 1/3 c Maple-flavored syrup 1 tb Margarine or butter, melted 1/4 ts Ginger 4 (4 oz) boneless pork loin -chops, trimmed of all fat 1/2 ts Salt 1/4 ts Pepper 1 ts Maple flavor 1. In a medium bowl, combine pear, onion, syrup, margarine (butter) and ginger; mix well. Set aside. 2. Sprinkle both sides of pork chops with salt and pepper. Spray heavy nonstick skillet with nonstick cooking spray. Heat over medium high heat until hot. Add pork chops. Cook 2-3 minutes on each side or until browned. Pour pear mixture over pork chops. Reduce heat to medium-low heat and cover and cook 12-15 minutes or until pork chops are no longer pink. 3. Place pork chops on serving platter; cover to keep warm. Cook sauce over medium-high heat for 3-4 minutes or until sauce is thickened, stirring constantly. Stir in maple flavor. Spoon sauce over chops. Nutritional info: per serving calories - 290; fat 11 gm; sodium 63 mg Dietary exchanges: 3 meats, 2 fruits Source: Pillsbury Fast and Healthy Magazine, March/April 1994 Typed for you by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Red Snapper Parmigiana Categories: Cyberealm, Fish, Low-cal, Low-fat Yield: 4 servings 1/2 c Chablis/dry white wine 1/2 ts Dried whole thyme 1/4 ts Crushed red pepper 3 Cloves garlic, crushed 4 (4 oz) red snapper fillets 1/4 c All purpose flour 1/4 c Fresh grated Parmesan cheese (or Romano cheese) 1/4 ts Salt 1/4 ts Pepper Vegetable cooking spray 1 1/2 ts Olive oil Lemon wedges 1. Combine first four ingredients in a large zip-top heavy duty plastic bag. Add fish: seal bag and marinate in refrigerator for 30 minutes, turning bag occasionally. Remove fish from bag; discard marinade and set fish aside. 2. Combine flour and next 3 ingredients in large zip-top plastic bag. Add fish fillets, and seal bag; shake to coat fillets with flour mixture. 3. Coat a large nonstick spray with cooking spray. Add oil, place over medium heat until hot. Add fish and cook 6 minutes on each side or until fish flakes easily when tested with a fork. Serve with lemon wedges. Nutritional info: per serving calories 188; fat 5.3 gm; sodium 333 mg; dietary exchanges: per serving 4 protein, 1 fat, 1 bread Source: Cooking Light Magazine, March/April 1994 Typed for you by Linda Fields, Cyberealm BBS Watertown NY 315-785-8098 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Couscous Salad Categories: Cyberealm, Salads Yield: 6 servings 2 c Cooked couscous 6 Green onions, chopped 2 md Tomatoes, seeded and cut -into small pieces 1 c Cucumber, chopped 2 c Cooked garbanzo beans 1 c Parsley, chopped MMMMM----------------------FOR THE DRESSING--------------------------- 3/4 c Olive oil 1/2 c Fresh lemon juice 2 cl Minced garlic 1 ts Dijon mustard 1 ts Ground coriander 1 ts Salt Fresh ground black pepper Mix all ingredients together and toss well with the salad dressing. Garnish with fresh parsley. Source: Fantastic Foods Couscous Box Typed for you by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Mississippi Mud Categories: Cyberealm, Desserts, Cakes Yield: 8 servings MMMMM----------------DESSERTS FROM CHEF FREDDY'S--------------------- MMMMM------------------------FOR THE CAKE----------------------------- 2 c Sugar 1 c Shortening 4 Eggs 1 1/2 c Flour 1/3 c Cocoa 1 ts Vanilla 1/4 ts Salt 1 c Pecans (optional) 1/2 lg Jar of marshmallow fluff MMMMM----------------------FOR THE FROSTING--------------------------- 1 c Butter 1/3 c Carnation milk 1/3 c Cocoa 1 ts Vanilla 1 lb Confectioners' sugar 1 c Pecans (optional) >Hint< Make the frosting first, by simply creaming all of the ingredients together and setting aside... 1) Cream together the sugar and the shortening, and add the eggs one at a time, beating well after each addition... Add the flour, cocoa, vanilla ansd salt, creming well then add the pecans if desired... 2) Bake in a well gerased and floured 9" x 13" cake pan, at 350ø for 30 min... remove and spread the marshmallow fluff evenly on the top, and return to the oven for 1 min or until fluff is spreadable... 3) Spread the frosting on top of the fluff and refrigererate until ready to eat... From Esther Christie in the Sacred Heart Perish Cookbook re-typed for you by Fred Goslin in Watertown NY on CYBEREALM Bbs. at (315) 786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Roquefort Appetizers Categories: Cyberealm, Appetizers Yield: 2 servings 5 oz Roquefort-Cheese 3 oz Butter, soft 2 Garlic Cloves 1 ts Cognac Pepper, fresh 1.Prepare this real shortly before serving or the cheese might get watery. 2.Mix the cheese with the soft butter. 3.Chop the garlic finely, not pressed! 4.Add garlic and Cognac to the mix; add pepper to taste. 5.Serve on fresh bread and with a red wine Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Dampfnudeln (Dumplings) Categories: Cyberealm, Desserts Yield: 6 servings 18 oz Flour 3 tb Sugar Salt 1 pk Yeast 2 1/8 c Milk 1 Egg 2 tb Oil 2 tb Butter 2 tb Sugar 2 tb Poppy Seeds Dried, seedles prunes 1.Make a yeastdough out of flour, 1 sugar, salt, yeast, milk, egg and oil. 2. Let rise and then roll out, 2-3 cm thick and cut with a round cutter into 5 cm diameter circles, let rise again. 3. Fill ech circle with one prune ,pinch good on edges. 3. Heat butter and sugar in a skillet and add 1 cup of water; add the dumplings and cover and simmer 5-8 min on medium. Put the dumplings on platter and melt butter and mix with sugar and poppy seeds and pour over dumplings. 5. Serve warm. Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-785-8098 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Beef Ragout Categories: Cyberealm, Meats Yield: 6 servings 2 1/2 lb Beef, cubed for stew 3 tb Crisco 2 tb Flour 1 tb Salt 1/2 tb Balck Pepper 1 Garlic. clove, smashed 1/2 tb Rosemary, dried 1 Bayleaf 2 Parsley branches 1 Branch dried Thyme 8 sm Potatoes 9 oz Onions, small 18 oz Carrotts,small 1. Cut the meat into 5 cm cubes, wash and dry. Put crisco or oil in a big pot and heat. Fry the meat on all sides nice and brown. Take out and keep warm. 2. When the last meat is done put all back into pot and flour and salt and pepper and brown , on medium heat, until the flour is brown.Add about 3/4 L water, garlic, rosemary and the other herbs, bound together. Bring all to a boil and cover and simmer 40 minutes. 3. Add onions, carrotts and potatoes and cover and simmer another 40 min. 4. Stir often and season to taste; short before serving take out the herb bundel.Put in a prewarmed bowl and serve. Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-785-8098 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Fine Veal Steaks Categories: Cyberealm, Meats Yield: 4 servings 4 Veal Steaks Salt Pepper 3 tb Butter 4 sl White Bread 4 sl Boiled Ham 2 tb Armanac 2 tb Madeira 5 oz Mushrooms, fresh 4 tb Sweet Cream Lemonslices Parsley 1.Wash and dry meat; heat the butter and fry the veal on both sides shortly; add salt and pepper and on medium heat fry each side about 5 minutes more; take out and keep warm. 2. Put the bread in the butter and fry on both sides until golden brown;if nessesary add a little more butter.Take bread out and dry on papertowl and keep warm. 3. Heat the ham until good and warm in the butter; take out and cut to fit the bread. 4. Put the bread on a prewarmed plate;put ham and veal on top.Keep warm. 5. Clean and slice mushrooms and add with the Armanac and Madeira to butter and saute; add the cream and pour the sauce over the veal steaks. 6. Garnish with lemonslices and parsley and serve at once. 7. Serve with a good red wine. Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-785-8098 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Curried Beef and Potatoes Categories: Cyberealm, Low-cal, Low-fat, Main dish, Meats Yield: 4 servings 3/4 lb Beef top round steak 2 sm Potatoes, halved and thinly -sliced (1/2 lb total) 1/2 c Beef broth 2 ts Cornstarch 1/4 ts Salt Nonstick spray 3/4 c Chopped onion 3/4 c Chopped green or red pepper 1 tb Cooking or olive oil 1/2 ts Ground cumin 1 ts Curry powder 1 md Tomato, coarsely chopped 1. Partially freeze meat. Thinly slice across the grain into bite- sized strips. Set aside. 2. Cook sliced potatoes in boiling water about 5 minutes or until tender. Drain and set aside. 3. Meanwhile, for sauce, stir together beef broth, cornstarch and salt. 4. Spray a wok or large skillet with nonstick spray. Heat over medium high heat. Add onion and stir-fry 2 minutes. Add green pepper and stir-fry about 2 minute more or till vegetables are crisp-tender. Remove from wok. 5. Add oil to hot wok. Add beef, curry powder and cumin. Stir-fry 2-3 minutes or until beef is done. Push beef from the center of the wok. 6. Stir sauce and add to the center of the wok. Cook and stir till thickened and bubbly. Stir in onion mixture, potatoes and tomato. Cook and stir all ingredients for 1 minute or till heated through. Nutritional information: per serving... 251 calories, 23 g protein, 21 g carbohydrates, 8 gm fat, 53 mg cholesterol, 414 mg sodium, 714 mg potassium. Source: Better Homes and Gardens New Dieters' CookBook, 1994 Typed for you by Linda Fields, Cyberealm BBS Watertown NY 315-785-8098 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Raspberry Chocolate Meringue Icebox Cake Categories: Cyberealm, Cakes, Mom's best Yield: 12 servings 4 lg Egg whites 1/4 ts Cream of tartar 1 1/2 c Sugar 2 3/4 c Heavy cream 6 oz Fine quality bittersweet -chocolate (not unsweetened) 1 1/2 ts Unflavored gelatin 3 tb Cold water 1 1/2 c Sour cream 1 ts Vanilla 3 pt Fresh raspberries 1. Preheat oven to 250F. Line 2 baking sheets with parchement paper and trace 3 8-inch circles onto the paper. 2. In a large bowl with an electric mixer beat whites with cream of tartar and add a pinch of salt until they just hold soft peaks. Add 1 cup sugar gradually, beating, and beat meringue until it holds stiff peaks. Transfer meringue to a pastry bag fited with a 3/4 inch plain tip and pipe onto circles, filling them in. Smooth meringues with a long metal spatula or knife. Alternatively, if pastry bag isn't used, circles may be made by spreading meringues freehanded with spatula. 3. Bake meringues 30 minutes and switch positions of baking sheets in oven. Bake meringues 30 minutes more, or until pale golden and crisp. (If the weather is humid, cooking time may be longer.) Cool meringues completely and peel off paper. Meringues may be made 1 day ahead and kept in turned-off oven. 4. In a saucepan, bring 1/4 cup heavy cream just to a boil and remove from heat. Add chocolate and stir mixture until chocolate is melted completely. Divide ganache between 2 meringue layers and gently spread evenly, leaving 1/2 inch borders. Chill ganache until hardened, about 10 minutes. 5. In a small saucepan, sprinkle gelatin over water and soften 1 min. Heat mixture over low heat, stirring until gelatin is dissolved, and keep warm. In a bowl with an electric mixer, beat remaining 2 1/2 cups heavy cream with remaining 1/2 cup sugar until it just holds stiff peaks and then beat in sour cream and vanilla. Add gelatin mixture in a stream, beating, and beat until mixture holds stiff peaks. 6. Arrange 1 ganache-topped meringue on a plate and spread it with 1 1/2 cups cream mixture, mounding it at the edge. Arrange 1 pint of raspberries over the cream mixture and top with the second ganache- topped meringue. Repeat procedure with about 1 1/2 cups more cream mixture and another pint of raspberries and top with the third meringue. 7. Transfer about 1 cup more cream mixture to a pastry bag fitted with the star tip and reserve for decoration. Frost top and side of cake with remaining cream mixture and decorate with reserved mixture. Chill cake for at least 2 hours and up to 8 hours. Remove wax paper carefully and scatter remaining pint of raspberries around and on the cake. Cut into 12 wedges with a serrated or electric knife. Source: Gourmet Magazine, June 1994 Typed for you by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Divine Southern Decadence Cake ala Tuttle Categories: Cyberealm, Cakes, Desserts Yield: 12 servings MMMMM-----------------------FOR THE CRUST---------------------------- 2 1/2 c Fine chocolate wafer crumbs 1/2 c Unsalted butter melted and -cooled (1 stick) 7 oz (about 3 cups) sweetened -flaked coconut toasted MMMMM-----------------------FOR THE BATTER---------------------------- 1/4 c Unsalted butter 3/4 c Firmly packed lt brown sugar 3 lg Eggs 12 oz Semisweet chocolate, melted & cooled 2 ts Instant coffee powder 1 ts Frangelico(hazelnut liqueur) 1/4 c Flour 1 c Unsalted cashews chopped MMMMM----------------------FOR THE TOPPING--------------------------- 2 c Well chilled heavy cream 3 oz Fine quality hazelnut- -flavored bittersweet -chocolate, curled To Make the Crust: 1. Butter and flour a 10 inch springform pan. In a bowl, combine well the wafer crumbs and 1/4 cup of the butter and pat the mixture onto the bottom of the prepared pan. In another bowl, stir together well the coconut (well cooled) and the remaining 1/4 cup butter and pat the mixture 1 inch up the side of the pan. To Make the Batter: 1. In a bowl with an electric mixer, cream together the butter and the brown sugar until the mixture is light and fluffy; add the eggs, 1 at a time, beating well after each addition. Beat in the melted chocolate, instant coffee, and the Frangelico. Stir in the flour and the cashews. 2. Pout the batter into the crust and bake the cake in the middle of a preheated 375F oven for 30 minutes, or until it is set. Let the cake cool completely in the pan on a rack and chill it, covered, overnight. Run a thin knife around the edge of the pan and remove the side of the pan. For the Topping: 1. In a chilled bowl beat the cream until it just holds stiff peaks, spread the sides and the top of the cake with whipped cream and garnish the cake with the chocolate curls. Source: Cindy Tuttle, Hilton Head Island, South Carolina Reprinted in Gourmet Magazine, November 1993 Typed in MM format by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: White Chocolate Raspberry Tart Categories: Cyberealm, Desserts, Pies Yield: 8 servings 1 1/4 c Walnuts, chopped fine 3/4 c Unsalted butter, softened 3 tb Sugar 1 1/2 c Flour 1 ts Freshly grated orange zest 1 lg Egg, beaten lightly 3 c Fresh raspberries 12 oz White chocolate, chopped 1/2 c Heavy cream, warmed 1/2 c Whipped cream as garnish In a bowl with an electric mixer, blend walnuts, 3/4 of the butter, sugar, flour, zest and egg until combined well, and press into an 11 inch tart pan with removable bottom. Freeze shell 15 minutes. While shell is freezing, preheat oven to 375F. Bake shell in middle of the oven 25-30 minutes, or until golden brown. Cool on a rack. Remove side of pan and transfer shell to a plate. Fill shell with 2 1/2 cups of raspberries. In a large metal bowl set over a saucepan of barely simmering water, melt the chocolate. Remove bowl from the heat and whisk in the cream and the remaining butter, whisking until smooth. Spread chocolate mixture over the raspberries, smoothing top and chill, covered, for 3 hours or overnight. Garnish tart with whipped cream and remaining 1/2 cup of raspberries. Serve at room temperature. Source: South Carolina Yacht Club on Hilton Head Island Gourmet Magazine, June 1994 Typed in MM format by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Nantucket Cranberry Pie Categories: Cyberealm, Pies, Mom's best Yield: 8 servings 2 c Chopped cranberries 1/2 c Chopped walnuts 1/2 c Sugar 2 lg Eggs 3/4 c Melted and cooled butter 1 c Sugar 1 c Flour 1/4 ts Salt 1/4 ts Almond extract Preheat oven to 350F. Combine the chopped cranberries, walnuts and 1/2 cup sugar and mix well. Put in the bottom of a buttered 10 inch pie plate or springform pan. Combine eggs, butter, sugar, flour, salt, and almond extract. Stir the batter until smooth and pour over the cranberry-walnut mixture. Bake the cake/pie in the middle of the oven for 40 minutes, or until tester comes out clean. Source: Yankee Cookbook, by Imogene Wolcott Published in Gourmet Magazine, November 1993 Typed in MM format by Linda Fields, Cyberealm BBS Watertown NY 315-785-8098 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Layered Banana Pineapple Dessert Categories: Cyberealm, Desserts, Puddings, Mom's best Yield: 15 servings 1 1/2 c Graham cracker crumbs 1/4 c Sugar 1/3 c Melted butter or margarine 3 Bananas, sliced 1 pk 8 oz cream cheese, softened 3 1/2 c Cold milk 2 pk 4 oz ea Jello Instant Vanilla pudding/pie filling 1 cn 20 oz crushed pineapple -drained 1 Tub (8 oz) Cool Whip, thawed *note, light or lo-fat can -be substituted where able Mix graham cracker crumbs, sugar and margarine or butter in 13 x 9 x 2 pan. Press evenly onto bottom of pan. Arrange banana slices on crust. Beat cream cheese in large bowl with wire whisk until smooth. Gradually beat in milk. Add pudding mixes. Beat until well blended and thickened. Spread evenly over banana slices. Spoon pineapple evenly over pudding mixture. Spread cool whip over pineapple. Refrigerate 3 hours or until ready to serve. Typed for you by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Beef Jerky Categories: Cyberealm, Pets, Misc.stuff Yield: 1 lb jerky 1 lb Lean beef 1/4 c Soy sauce 1 ts Garlic powder Slice the lean beef (should cuts, flank or round steak) with the grain 1/4 to 1/2 inch wide and 2-6 inches long. Pain on or dip the strips into a mixture of soy sauce and garlic powder. Place on wire rack in a deep oven pan; dry completely in 150F for 8-12 hours. Source: Deborah Lawson, Knight News Service. Watertown Daily Times, Watertown, NY Typed in MM format by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Oatmeal/Wheat Germ Dog Biscuits Categories: Cyberealm, Pets Yield: 50 dog cookys 3 c Whole wheat or rye flour 3 c Uncooked oatmeal 1/2 c Plain wheat germ 6 tb Margarine 1/4 c Molasses 1 c Evaporated milk 1 c Water Mix together the first 3 ingredients. Then thoroughly mix in the last 4 ingredients. Dough will be stiff. Chill for a half hour. Roll rounded teaspoonsfuls into balls. Flatten, place on greased cookie sheet, and bake for 1 hour at 300F. Source: Deborah Lawson, Knight News Service Watertown Daily Times Typed for you by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Muttzoh Balls Categories: Cyberealm, Pets Yield: 12 balls 2 Lightly beaten raw eggs 1 ts Polyunsaturated oil 1/2 c Cold Water "This invention, apparantly by a Jewish dog owner with a sense of humor"... Grind smooth all ingredients in a food processor or blender 1 cup of all natural dry dog food and a sprinkle of garlic powder. Add to the wet ingredients. Form 1 1/2" balls. Drop into 1 quart of boiling water mixed with 1/2 cup chicken soup or 2 boullion cubes. Boil 3 minutes, remove, cool and store in refrigerator. Source: Deborah Lawson, Knight News Service Watertown Daily Times Typed for you by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Potatoes Au Canine or Feline Categories: Cyberealm, Pets Yield: 6 servings 3 c Boiled sliced potatoes 2 tb Grated vegetables 1/2 c Creamed cottage cheese 1 tb Nutritional yeast 2 tb Grated carrots 1/4 c Whole milk 1/4 c Grated cheese Layer in a casserole dish the first 5 ingredients. Then pour the milk ontop of all; sprinkle with cheese. Bake about 15 minutes at 350F until cheese melts and slightly browns. Serve cool. As a potato substitute, you can use 3 cups of cooked oatmeal or 3 cups cooked brown rice. Source: Deborah Lawson, Knight News Service, Watertown Daily Times Typed for you by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Vitamin Rich Meal for Felines Categories: Cyberealm, Pets Yield: 1 cat bowls 1/3 c Cottage cheese 2 tb Bisquick 1 tb Chopped liver 1 tb Corn oil 1 Dash iodized salt Mix all together for 1-2 delicious cat servings. Source: Deborah Lawson, Knight News Service Watertown Daily Times Typed for you by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Messy Fredericks Categories: Cyberealm, Main dish Yield: 6 servings MMMMM------------------ONE OF CHEF FREDDY'S OWN----------------------- 1 1/2 lb Boiled ham [sliced thin .enough to see through] 1 lb Turkey breast [sliced thin] 1 Bottle (18 to 20 oz) of your .favorite Bbq sauce 3/4 c Brown sugar 1 ts Cinnamon [ground] 1 1/2 ts Worchestershire sauce 6 Hamburger buns [toasted or .grilled] 6 sl Sandwich cheese 1) Slice or shred all of the ham and the turkey into medium size bits and put into a sauce pan with the Bbq sauce, worchestershire sauce, brown sugar, and cinnamon...stirring until all meat is coated... Set aside for 2 hours... 2) Heat meat mixture over med. heat until warmed through and sauce is bubbling... Spoon some meat mix onto the bottoms of each hamburger bun... top with a slice of cheese and the top of the bun... 3) Serve with french fries or fried potato wedges... From the creative mind of "Chef Freddy" himself! and typed for you by Fred Goslin on CYBEREALM Bbs in Watertown NY (315) 786-1120 or (315) 785-8098 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Broiled Northern Pike Categories: Cyberealm, Fish Yield: 4 servings MMMMM---------------------FROM CHEF FREDDY'S-------------------------- 4 (4 oz) northern pike fillets [«" thick] 2 tb Butter [melted] 2 tb Worcestershire sauce Seafood seasoning mix [optional] 1) Place the fillets in a broier pan and por a mixture of butter and worcestershire sauce over them... Liberally sprinkle with the seasoning mix (if desired)... turning to coat each side... 2) Broil 3" to 7" from the heat for 2« min. each side or until fish flakes easily... from BILL SAIFF'S ROD & REEL RECIPES FOR HOOKIN" AND COOKIN" cookbook and retyped for you with permission by Fred Goslin on Cyberealm Bbs in Watertown NY (315) 786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Italian Oven-baked Perch Categories: Cyberealm, Fish Yield: 4 servings MMMMM---------------------FROM CHEF FREDDY'S-------------------------- 2 c Flour 1/4 c Seafood Seasoning Mix (recipe follows) 2 md Eggs [beaten] 1 c Milk 2 lb Perch fillets 3 c Italian bread crumbs 1/4 c Butter 1) Combine flour and seasoning mix in a shallow dish, mixing well... Combine egg and milk in another shallow dish... Coat the fillets with the flour, dip in the egg mix, then in the bread crumbs... 2) Brush butter on a large baking sheet, and place the coated fillets on it... Bake in a 350ø oven for 15 min... or until the fillets are golden brown... Garnish with lemon wedges and parsley... Originally from Chef Bob Smith in Akron Oh. in "BILL SAIFF'S ROD & REEL RECIPES FOR HOOKIN' AND COOKIN' cookbook re-typed for you with permission by Fred Goslin on Cyberealm Bbs in Watertown NY (315) 785-8098 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Poor Man's Shrimp Categories: Cyberealm, Fish, Appetizers Yield: 4 servings MMMMM---------------------FROM CHEF FREDDY'S-------------------------- Salt 2 qt Cold water 2 lb Salmon [cut into 1" cubes] 1) Add enough salt to the cold water to float an egg with the shell on and stirr in an additional ¬ cup of salt... 2) Bring the water to a boil and add the salmon cubes... bring to a boil again, drain and serve with your favorite sauce... From Randy L. Riley in Carthage NY. originally published in "Bill Saiff's ROD & REEL Recipes for Hookin' & Cookin'" re-typed for you with permission by Fred Goslin on Cyberealm Bbs at (315) 786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Salmon and Potato Pie Categories: Cyberealm, Fish, Main dish Yield: 4 servings MMMMM---------------------FROM CHEF FREDDY'S-------------------------- 1 pk (11oz) Pastry mix 2 lb Potatoes [peeled, sliced] 4 lg Carrots [peeled, sliced] 3 md Onions [sliced] 2 tb Butter 1/4 c Butter 1/3 c Flour 1/8 ts Paprika 1 1/2 ts Salt 1/4 ts Pepper 2 c Milk 1 lb Cooked or canned salmon 2 tb Butter 1 Egg yolk 1 tb Water 1) Prepare pastry mix using package directions... Roll onto floured surface, cut out circle to fit top of 2 qt. baking dish, then cut 3 2«" circles from remaining pastry and set aside... 2) Cook potatoes and carrots in enough water to cover, in a large sauce pan, for 10 min. and drain... Saut‚ the onion in 2 tb butter in a skillet for 5 min. until golden brown... 3) Melt ¬ c butter in small saucepan and stir in the flour, paprika, salt and pepper... Blend in the milk and simmer over med. heat until thickened and smooth, stirring constantly... 4) Layer the potatoes/carrots, salmon, and white sauce (« at a time) in a greased baking dish... Dot the top with 2 tb butterand top with the pastry sealing the edges and brush with a mix of the egg yolk and water... 5) Cut the pastry circles in half and arrange on top of pie... Bake in a 350ø oven for 30 to 40 min. until crust is brown and serve as a main dish... >>> Per Serving <<< Cal. 592, prot. 19.2 gm, Carbo. 60.6 gm, Tot Fat 30.9 gm, Choles. 107.0 mg, Potas. 1045.0 mg, Sod. 806.0 mg. From Ruth M. Morse, Henderson NY; Originally presented in "Bill Saiff's ROD & REEL Recipes for Hookin' & Cookin'"... re- typed for you with permission by Fred Goslin on Cyberealm Bbs (315) 786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Fettuccine with Goat Cheese and Peppers Categories: Pasta, Cyberealm Yield: 4 servings 8 Dried tomato halves 1 tb Olive oil 1 c Sliced scallions 2 Garlic cloves, minced 1 md Red bell pepper 1 md Yellow Bell pepper 1/4 c Chicken broth 1/4 c Slivered fresh basil 10 sm Calamata Olives 1 tb Capers, drained & rinsed 2 ts Dried oregano 4 1/2 oz Goat cheese, crumbled Cut the bell pepper into thin slices and set aside. Pit and coarsely chop olives and set aside. Place tomatoes in shallow pan and cover with boiling water for 2 minutes. Drain, reserving 1/4 cup of the liquid. Thinly slice tomatoes and set aside. Heat oil in a large nonstick skillet; add scallions and garlic. Stir frequently while cooking for 2 minutes. Add peppers, and cook for 3 minutes or until just tender. Add chicken broth and cook until most of the liquid has evaporated. Reduce heat, then add tomatoes and the reserved liquid, basil, olives, capers and oregano. Simmer for 5 minutes. Put fettuccine in a large serving bowl; add goat cheese and toss until melted. Add pepper mixture and toss until mixed well. Weight Watcher program exchange values: 1 Fat, 1-1/2 Proteins, 2-1/2 Vegetables, 2 Breads, 3 optional calories. Nutritional Info per serving: 354 calories, 13g Protein, 16g fat, 42g carbohydrate, 686mg sodium, 40mg cholesterol, 4g dietary fiber. Brought to you by Scott Welliver of Episoft Systems for Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Slice Categories: Cakes, Desserts, Cyberealm Yield: 1 14x10 cake MMMMM----------------------------CAKE--------------------------------- 5 oz Semisweet chocolate 1/2 c Butter, softened 2 tb Butter, softened 1 c Sugar 1 pn Salt 1 pn Ground cinnamon 1 pn Lemon peel, grated 6 Eggs, separated 1 c All-purpose Flour, sifted MMMMM--------------------------FROSTING------------------------------- 8 tb Butter 7 oz Semisweet chocolate 2 Eggs, beaten 3 c Powdered sugar, sifted 1/4 c Rum Line 14x10 inch cake pan with waxed paper and grease paper. Preheat oven to 350F. CAKE.... Melt chocolate in double boiler over low heat. In a large bowl, cream butter and half the sugar until light and fluffy. Add salt, cinnamon and lemon peel. Beat in egg yolks, one at a time, with melted chocolate. Beat egg whites until stiff; fold in remaining sugar. Fold egg white mixture into creamed mixture with flour. Spread batter evenly in prepared cake pan. Bake 20 minutes or until a wooden pick inserted in center comes out clean. Sprinkle a sheet of waxed paper with sugar and turn out cake onto it. Peel off lining paper. Cool 2 hours, then cut cooled cake lengthwise into two 14x5 strips. FROSTING... Melt butter, cool slightly. Finely grate chocolate. Mix chocolate, eggs, powdered sugar, butter and rum in double boiler. Stir constantly over low heat until chocolate has melted and all ingredients are thoroughly combined. Cool. Place the two 14x5 strips on top of one another, with about half of the frosting used as filling. Spread remaining frosting thickly over top. Cut into slices when frosting is firm. Brought to you by Scott Welliver, Episoft Systems for Cyberealm BBS Watertown, NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Chicken with Cherries Categories: Cyberealm, Poultry Yield: 4 servings 1 Chicken 1 Glas Cherries,drained White Wine Paprika, mild Cinnamon Fondor Salt Pepper Noodles, spiral kind Cornstarch if needed. 1. Wash the chicken and rub with the seasons, except the Fondor. 2. Fill the pitted cherries inside of the chicken. 3. Put chicken into bakingdish and add white wine until the chicken "swims". 4. Bake in 175-200 C oven about 1 hour. 5. Mix the juice with the fondor, season to taste and thicken with cornstarch if needed. 6. Serve with spiral noodles. Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Herring Pot Categories: Cyberealm, Fish Yield: 4 servings 8 Hering Filets 2 Apples 2 Onions 1/2 c Vinegar 1 ts Peppercorns 1 ts Juniperberries 1 ts Pimentcernels 1 ts Mustardseeds 2 Bayleaves 3 tb Suggar 1 Onion 3 1/2 oz Sweet Cream 3 1/2 oz Sour Cream 1. Cut the heringsfilets into bit-sized pieces. 2. Cut the 2 onions and the apples into fine sticks. 3. Mix the vinegar with the other finely chopped onion, the seasons and the sugar; bring to a boil and let simmer for 10 minutes. 4. Pour the liquid through a sieve and mix together with the creams. 5. Put the fish,apples and onions into a bowl and pour the cooled marinade over all. 6. Let stand, at least, one day in the fridge. Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Bechamel Sauce Categories: Cyberealm, Sauces Yield: 1 servings 2 Onions 1 1/2 oz Butter 1 1/4 oz Flour 1 1/2 c Calfs Broth 2 1/8 c Milk Salt Pepper,white Nutmeg 1. Chop the onions finely, saute them in the butter until glassy. 2. Add the flour and stirring constantly until flour is light yellow. 3. Add the milk and the broth;mix with a whisk so you have no clumps. 4. Let the sauce simmer, on low heat, for 20 minutes. 5. Season and pour through a sieve. This sauce is good over cauliflower,potatoes and broccoli. Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Soysprouts Sald with Mangos and Almonds Categories: Cyberealm, Salads Yield: 4 servings 9 oz Soysprouts 11 oz Carrots 2 oz Almonds, unpeeled 1 Mango 2 tb White wine Vinegar Salt 5 tb Oil 1 tb Pearjuice,thick 5 ds Tabasco 1 bn Chives 1. Wash soysprouts and drip dry; take off wilted ends. 2. Wash and peel carrots and cut into fine strips. 3. Cut the almonds into fine strips. 4. Peel mango and cut the fruitmeat in strips of the pit. 5. Mix vinegar, salt, oil, pearjuice and tabasco together, mix the fruit and vegetables under and let stand 10 minutes. 6. Cut the chives into fine rolls. 7. Sprinkle chives and almonds over arranged salad. Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Peppermint Sauce Categories: Cyberealm, Sauces Yield: 4 servings 1 tb Sugar 1 pn Salt 1 1/16 c Lemonjuice 1 bn Peppermintleaves, fresh and Finely chopped. 1 .Mix salt, lemonjuice and sugar in pot, bring to a boil. 2. Add peppermint, let cool, thin with a little water if nessesary. Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Butterscotch Sauce Ala Cyberealm Categories: Cyberealm, Sauces Yield: 4 servings 8 oz Sugar 1/2 c Cream 1 1/16 oz Butter 2 tb Maplesyrup 1. Mix sugar, cream,butter and syrup and on medium heat bring to a boil, stirring often. 2. Cool and serve with pudding or icecream. Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Cumquat Sauce Categories: Cyberealm, Sauces Yield: 4 servings 12 Cumquats 1 1/2 c Orangejuice 1 1/2 oz Sugar 1. Wash and slice cumquats into fine, thin slices; add the orangejuice and the sugar and cook for about 10 minutes. 2. Let cool and serve with mousse au chocolat Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Teriyaki Salmon Steaks Categories: Cyberealm, Fish, Main dish Yield: 6 servings MMMMM---------------------FROM CHEF FREDDY'S-------------------------- 1 c Teriyaki sauce 1 tb Peanut oil 3 tb Parsley [chopped] 1 Clove garlic [crushed] 1/2 ts Pepper [freshly ground] 6 Salmon Steaks 1) Mix the first 5 ingredients in a bowl... then add the salmon steaks and let sand for 1 to 2 hours, turning the steaks every 20 to 30 min... 2) Place the steaks on a sheet of heavy foil... Grill for 4 to 5 min. basting with the sauce... Turn the steaks and grill for 3 min. or until the steaks flake easily, basting with the sauce... 3) Serve hot or cold... From Bill Saiff's ROD & REEL Recipes for Hookin' & Cookin'... re-typed with permission by Fred Goslin on Cyberealm Bbs (315) 785-8098 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Pan Fried Brown Trout Categories: Cyberealm, Fish, Main dish Yield: 6 servings MMMMM---------------------FROM CHEF FREDDY'S-------------------------- 2 lb Brown trout fillets 1 1/2 c Pancake flour 1 ts Salt 1 1/2 ts Pepper [freshly ground] 1/2 c Peanut oil 1) Cut trout fillets into 2" to 3" pieces and roll in a mixture made with the flour salt and pepper, making sure to coat well... 2) Place in hot peanut oil in large skillit over med. high heat and cook for 1« to 2 min or until outside is crisp and the fish flakes easily... 3) Serve immediately over bed of watercress, or parsley, garnished with lemon wedges if desired... From "Bill Saiff's ROD & REEL Recipes for Hookin' and Cookin' and re-typed with permission by Fred Goslin on Cyberealm Bbs.in Watertown NY at (315) 786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Easy Crab Imperial Categories: Cyberealm, Main dish, Fish Yield: 4 servings MMMMM---------------------FROM CHEF FREDDY'S-------------------------- 2 c Crab meat [flaked] 1 c Mayonnaise 4 Egg whites [stiffly beaten] 1/4 ts Salt 1/8 ts Pepper 1/2 Bread crumbs 1) Mix the crab meat and the mayonnaise in a bowl, then fold in the egg whites, salt & pepper... 2) Pour into a greased baking dish, and sprinkle with the bread crumbs... 3) Bake in a 350ø oven for for 45 min. From "Bill Saiff's ROD & REEL Recipes for Hookin' & Cookin' cookbook and re-typed with permission by Fred Goslin CYBEREALM Bbs, Watertown NY (315)-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Lobster Newburg from Fred Goslin Categories: Cyberealm, Main dish, Fish Yield: 4 servings MMMMM---------------------FROM CHEF FREDDY'S-------------------------- 4 c Lobster meat [chopped] 1/4 c Butter 1 ts Salt 1/4 ts Pepper 1 ds Cayanne pepper 1 ds Mace 1 c Whipping cream 3 Egg yolks [beaten] 1) Saut‚ lobster meat in the butter, in a sauce pan for 5 min... and then add all of the spices, and then cook for 5 min... 2) Stir in the cream and the eggs, cook until thickened stirring constantly.... May add sherry to taste, if desired... From "Bill Saiff's ROD & REEL Recipes for Hookin' & Cookin' cookbook and re-typed with permission by Fred Goslin CYBEREALM Bbs, Watertown NY (315)-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Mutzen (cookies) Categories: Cyberealm, Cookies Yield: 20 cookies 3 1/2 oz Butter 1 3/4 oz Sugar 1 Lemon Peel,ground 1 pn Salt 2 Eggs 2 tb Rum 3 1/2 oz Cornstarch 9 oz Flour 1 ts Baking Powder Oil for frying Powdered Sugar 1 .Melt the butter; mix with sugar and ground lemon peel, salt and eggs until very foamy. 2. Mix flour with cornstarch and baking powder and add mix, stirring after each addition; untill it is a smooth dough. 3. Let the dough rest for 1/2 hour. 4. Roll out dough about 1 cm thick;cut into any shapes you like. 5. Heat the oil in deep fryer and fry the cookies until golden brown. 6. Dry on paper towels and ,while still warm, sprinkle sugar. Translated By Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Herb Mustard (Basic Recipe) Categories: Cyberealm Yield: 3 jars 2 bn Parsley,finely chopped 2 bn Chervil,finely chopped 6 Estragon twigs, finely chopd 9 oz Mustardseeds, black 1 ts Ingwer,ground 1/2 ts Cloves,ground 4 1/4 oz Sugar 1 ts Salt 2 1/8 c White Wine Vinegar 1.Grind the mustardseeds very finely; mix with the sugar, herbs, ingwer-and clovepowder and salt in a bowl. 2.Bring vinegar to a boil and pour right away over bowl,slowly, stirring constantly. 3.Put the mixture into mason jars and keep in refridgerator, keeps for 6 month. 4.You can change the mustard with garlic,chilipeppers, green peppers, hazelnuts, honey in place of the sugar.You can replace parts of the vinegar with withe wine, or applejuice, or champagne. 5.If you like your mustard very yellow add some Kurkuma to it. Translated by Brigitte Sealing MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Sweet Mustard Categories: Cyberealm Yield: 3 jars 11 oz Mustardseeds,yellow 1 tb Mustardseeds,black 1 ts Pimentcorns 6 1/3 oz Sugar 1 tb Salt 1 ts Kurkuma 3 c White Wine 1 .Ground the peppercorns and the piment very finely. 2. Put into a bowl and mix with the sugar, salt and kurkuma. 3. Fill into mason jars and keep in refridgerator; keeps for 6 month. Out of "D'Chuchi" Issue number 6, 1991 Translated by Brigitte Sealing MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Shrimp Creole Ala Fred Categories: Cyberealm, Main dish, Fish Yield: 10 servings MMMMM---------------------FROM CHEF FREDDY'S-------------------------- 1 c Flour 1 c Oil 2 c Onions [chopped] 1 c Celery [chopped] 1/2 c Green bell Pepper [chopped] 2 Cloves garlic [chopped] 1 tb Salt 1/2 ts Pepper 28 oz Canned tomatoes [chopped .fine] 2 cn (6oz each) tomato paste 6 c Water 4 lb Shrimp [peeled & deveined] 1) In a skillet, brown the flour in the oil stirring constantly... Add the onions, celery, green peppers, garlic, salt, and pepper... Saut‚ until the veggies are tender... 2) Add the tomatoes & tomatoe paste, mixing well... cook for 5 min. then add the water and simmer for 1 hour, and add the shrimp... Cook for 15 min... 3) Serve over hot cooked rice... garnished with parsley and onion tops (if desired) From "Bill Saiff's ROD & REEL Recipes for HOOKIN' & COOKIN' Cookbook and re-typed with permission by Fred Goslin on Cyberealm Bbs in Watertown NY at (315) 786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Shrimp Etouff‚e ala Fred Categories: Cyberealm, Main dish, Fish Yield: 6 servings MMMMM---------------------FROM CHEF FREDDY'S-------------------------- 1/2 c Butter 3 tb Flour 1 c Onion [chopped] 3/4 c Green onions tops [chopped] 1 c Celery [chopped] 1 ts Paprika 1 1/2 c Water 2 Chicken bullion cubes 2 lb Shrimp [peeled & deviened] Black pepper to taste Cayenne pepper to taste 1) Blend the butter and the flour in a heavy skillet, cooking over low heat until dark brown, stirring constantly... Add in the onions green onion tops, and celery and cook until veggies are tender, stirring occasionally... 2) Add the paprika, water, and boullion cubes and simmer for 20 min... Add the remainder of the ingredients and simmer for 20 min more... 3) Serve over hot cooked rice From "Bill Saiff's ROD & REEL Recipes for HOOKIN' & COOKIN' Cookbook and re-typed with permission by Fred Goslin on Cyberealm Bbs in Watertown NY at (315) 786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Angel Cake a la Anna Categories: Cyberealm, Cakes, Desserts, Cheesecake Yield: 1 servings 1 Box Angel Food Cake Mix 1 lg Cool Whip 1 ct 8 oz Creme Cheese 1/3 c Fresh Lemon Juice 3 pt Fresh Strawberries 1 cn Sweet Condensed Milk 1. Make cake by box directions. In a Tube Cake Pan. 2. Slice about 1 inch off top of (cooled) cake. 3. Tunnel out center of cake , leaving "walls" about 3/4" thick. 4. Beat creme cheese and lemon until smooth, add sweet condensed : milk , fold in sliced strawberries and broken pieces of cake : from "tunnel". 5. Fill in tunnel with mixture . 6. Put top of cake back on. Cover with Cool Whip. 7. Garnish with strawberries. : You can also use blueberries....Alone, or with combination of : strawberries. Typed for you by Tony Burke, Natchez, Mississippi For Cyberealm BBS Watertown NY 315-786-1120 Recipe was relayed to me by my friend Anna Byrne, Natchez, Mississippi MMMMM