MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Jerk Marinade Categories: Sauces Servings: 1 1 Onion, finely chopped 1/2 ts Ground nutmeg 1/2 c Scallion, finely chopped 1 Hot pepper, finely ground 2 ts Ground thyme 1 ts Black pepper 1 ts Salt 3 tb Soy sauce 2 ts Sugar 1 tb Cooking oil 1 ts Allspice 1 tb Vinegar Mix together all the ingredients. A food processor fitted with a steel blade is ideal for chopping and grinding. This will provide an excellent marinade for chicken, beef, or pork. Store leftover marinade in the refrigerator in a tightly closed jar for about 1 month. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Jerk Rub Categories: Spices Servings: 1 1 Onion, fine chopped 1/4 ts Ground nutmeg 1/2 c Scallion, finely chopped 1/2 ts Ground cinnamon 2 ts Ground thyme 4 Hot peppers, finely ground 2 ts Salt 1 ts Black pepper 1 ts Allspice If you've ever had jerked chicken or pork this is the rub that's used. Mix together all the ingredients to make a paste. a food processor fitted with a steel blade is ideal for this store leftovers in the refrigerator in a tightly closed jar for about a month. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Sweet Cajun Shrimp Categories: Cajun, Shellfish Servings: 4 1 c Catsup 1 ts Cayenne pepper 1 tb Honey 1/2 ts Thyme 1 tb Brown sugar 1 ts Black pepper 2 tb Vinegar 1 ts Onion powder 2 ts Hot sauce 1 lb Shrimp, peeled and deveined Combine all ingredients except shrimp in a sauce pan. Heat thoroughly. Cook shrimp in boiling water for 5 minutes or until shrimp turns pink. Brush sauce over shrimp. Serve over rice with leftover sauce. Serves 4. Source: More Cajun Cooking, Modern Publishing, New York, NY Copyright 1990 SHARED BY: Jim Bodle 2/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: DRY JERK SEASONING Categories: Spices Servings: 1 1 tb Onion flakes 2 ts Sugar 1 tb Onion powder 1 ts Coarsely ground black 2 ts Ground thyme Pepper 2 ts Salt 1 ts Cayenne pepper 1 ts Ground allspice 2 ts Dried chives or green 1/4 ts Ground nutmeg Onions 1/4 ts Ground cinnamon This seasoning mix is excellent to have on hand to sprinkle on cooked or uncooked fish, vegetables, or snacks. To increase the heat, add more cayenne. Mix together all the ingredients. Store leftovers in a tightly closed glass jar. It will keep its pungency for over a month. Yield: 5 Tablespoons. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Turkey Curry Categories: Cajun, Poultry Servings: 4 2 tb Vegetable oil 1/2 ts Cumin 1 lb Boneless turkey breasts, 1/2 ts Ginger Sliced 1/2 ts Ground tumeric 1/4 c Chicken broth 1/2 ts White pepper 2 tb Onion, chopped 1/2 ts Parsley 3/4 c Sour cream 1/2 ts Ground coriander 2 tb Curry powder 2 c Peppery rice 1 ts Cayenne pepper Heat oil in a medium skillet. Add turkey slices and brown on both sides, about 10 minutes. Drain fat from skillet and add chicken broth and onion. Reduce heat, cover and simmer for 10 minutes, or until turkey is fully cooked. Remove turkey from skillet. Add remaining ingredients, except rice. Mix well and heat thoroughly. Place turkey over rice and pour sauce over turkey. Serves 4. Source: More Cajun Cooking, Modern Publishing, New York, NY Copyright 1990 SHARED BY: Jim Bodle 2/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Banana Walnut Muffins Categories: Cajun, Breads Servings: 12 3 Bananas 1 c All-purpose flour 1/2 c Sugar 1 c Whole wheat flour 1/2 c Brown sugar 1 1/2 ts Baking soda 2 Eggs 3 tb Buttermilk 1/2 c Margarine, melted 1/4 c Walnuts, chopped Preheat oven to 300 degrees. Spray 12-muffin tin with no-stick cooking spray. Mash bananas in a medium mixing bowl. Add sugar, brown sugar and eggs. Mix well. Add butter. Stir in flour, whole wheat flour and soda. Add buttermilk and walnuts. Mix until just moistened. Spoon into muffin tin. Bake until muffins are brown and done, about 20 minutes. Yield: 12 muffins. Source: More Cajun Cooking, Modern Publishing, New York, NY Copyright 1990 SHARED BY: Jim Bodle 2/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: BLACKBERRY COBBLER #2 Categories: Cakes Servings: 8 4 c Blackberries, fresh 1 tb Lemon juice 3/4 c Sugar 2 tb Butter, melted 3 tb Flour Pastry 1 1/2 c Water Cream & sugar MMMMM------------------------------PASTRY----------------------------------- 1 3/4 c Flour 1/4 c Shortening 2 tb Sugar 6 tb Whipping cream 2 ts Baking powder 6 tb Buttermilk; or sour milk 1 ts Salt Contributed to the echo by: Sam Waring Originally from: Southern Living magazine SOUTHERN BLACKBERRY COBBLER Place berries in a lightly greased 2-quart baking dish. Combine sugar and flour; add water and lemon juice, mixing well. Pour syrup over berries; bake at 350 about 15 minutes while preparing the pastry. Place pastry over hot berries; brush with melted butter. Bake at 425 for 20 to 30 minutes, or until pastry is golden brown. Pastry: Combine flour, sugar, baking powder, and salt. Cut in shortening until mixture resembles coarse crumbs; stir in whipping cream and buttermilk. Knead dough 4 or 5 times; roll to about 1/4" thickness on a lightly floured surface. Cut dough to fit baking dish. Serve cobbler warm with cream and sugar. Servings: 8 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: BEEF PITA, GREEK STYLE #2 Categories: Greek, Beef Servings: 12 2 lb Ground Beef 1/3 c Burgundy Or Rose Wine 1 md Onion, Chopped 1 Egg 4 cl Garlic, Minced 8 oz (1 pk) Cream Cheese, 1/2 lb Fresh Mushrooms, Sliced Softened 1 Bay Leaf 1 c Creamed Cottage Cheese 1 1/4 ts Salt 1/2 c Crumbled Feta Cheese 1/2 ts Chili Powder 1/2 c Unsalted Butter, Melted * 1/2 ts Cumin Powder 8 oz (1/2 Pk) Phyllo Leaves ** 1/4 ts Cinnamon 1/4 c Dry Bread Crumbs 8 oz (1 cn) Tomato Sauce MMMMM----------------------------GARNISHES--------------------------------- Parlsey Sprigs Fresh Fruit Kabobs (opt.) 12 Cherry Tomatos Contributed to the echo by: Jean Hores Beef Pita, Greek Style * Unsalted margarine, melted, can also be used. ** Phyllo Leaves are Greek pastry and they should be defrosted. Combine ground beef, onion and garlic in a large frying-pan; cook, stirring frequently until beef loses pink color. Pour off drippings. Add mushrooms, bay leaf, salt, chili powder, cumin powder, and cinnamon; cook, stirring frequently, until mushrooms are tender about 5 minutes. Stir in tomato sauce and wine; cook, covered, 10 minutes, stirring occasionally. Remove bay leaf. Cool while preparing cheese filling. Combine egg and cream cheese in medium bowl, beat with electric mixer until smooth. Stir in cottage and feta cheeses and blend. Brush 13 x 9-inch baking pan with melted butter. Line pan with 1 sheet of pastry, fitting pastry to contour of pan. (Pastry will come up over edges of pan.) Brush pastry with butter. Layer with 3 more pastry sheets, brushing each with butter. Sprinkle bread crumbs evenly over top. Spoon 1/5 of meat filling in layer over crumbs and 1/5 of the cheese filling over meat. Place 1 pastry sheet over cheese filling, crinkling to fit inside dimensions of pan; brush with butter and layer with 1/5 of the meat and 1/5 to the cheese fillings. Repeat with 3 more pastry sheets, crinkling each, brushing with butter and topping with fillings. Turn bottom pastry ends up over filling. Place remaining 8 pastry sheets smoothly over top, brushing each with butter. Using spatula, tuck top pastry sheets around inside edges of pan. With sharp knife, score top lightly in half lengthwise and sixths crosswise. (Do not cut through.) Bake in moderate oven (350 degrees F.) 1 hour or until top is golden brown. Cool at least 10 minutes before cutting along scored lines. Place a cherry tomato on each of 12 small wooden picks and insert pick in center of each serving. Garnish with parsley. Garnish individual servings with fresh fruit kabobs, if desired. FRESH FRUIT KABOBS: To make fresh fruit kabobs, place chunks of fresh pineapple, cantaloupe, whole strawberries or other fruits in season on small wooden skewers. Servings: 12 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Spicy Turkey Burgers Categories: Cajun, Poultry Servings: 4 1 lb Ground turkey 1/2 ts Cumin 1 ts Garlic powder 1 ts Blackpepper 1 ts Cayenne pepper Preheat oven to broil. Spray a broiler pan with no-stick cooking spray. Combine all ingredients in a mixing bowl and mix well. Shape into 4 patties. Place on broiler pan and broil for 5 minutes on each side. Serve on hamburger buns. Serves 4. Source: More Cajun Cooking, Modern Publishing, New York, NY Copyright 1990 SHARED BY: Jim Bodle 2/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: CREME BATH OIL SOAK Categories: Bath Servings: 6 3 Whole eggs 1/2 c Yogurt 1/4 c + 1 ts witch hazel 2 tb Melted butter 1/4 c + 1 ts corn oil 1 3/4 c Whole milk 1 ts Cider vinegar 1 c Peach or apricot juice Melt butter and mix with corn oil. Let stand one hour. Mix eggs and stir gently. Add all ingredients one at a time to blender - adding 1 c of milk last. Beat at low speed. Turn off blender and add last 3/4 c milk unbeaten. Stir and enjoy. Keep refrigerated for freshness. Shake and add 1/2 c to your tub. Makes 3 cups - enough for 6 baths. Terri St.Louis-Woltmon MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: BUBBA'S FAJITAS Categories: Mexican Servings: 4 1 lb Beef skirt steak Rings 1 cl Garlic, chopped Juice from 1 large lime 1 ts Cumin Pepper to taste. 1 tb Chopped fresh cilantro Green and yellow peppers 1/3 c Worcestershire sauce Guacamole 1/4 c Soy sauce Refried beans 1 ts Liquid Smoke Mexican rice 1 md Yellow onion, sliced in Warm flour tortillas Those self-appointed guardians of Texas cuisine, Bubba & Billy Joe, stopped by the other day and saw a request for fajitas so Bubba asked me to post his version. Serves 4 regular people or two hungry Texans. Trim fat from steak. Pound lightly to tenderize. Place meat in non-metallic container. Top with onion rings. Combine remaining ingredients. Pour over meat and onions. Cover and refrigerate overnight. (At this point he says to go out and just party, party, party -- just forget about these tasty fajitas 'til tomorrow.) Next day - or whenever you find your way back home, remove the meat and onions, reserving the marinade. Separate the meat and onions. Place meat on grill, basting often with the marinade and turning often to prevent charring. You gotta do this on a grill - it's not the same in a broiler. Meanwhile, saute the onions in butter with some green and maybe some yellow peppers sliced into strips. When the meat's done, slice it into thin strips, cutting across the grain. Serve with homemade refried beans, Mexican rice, guacamole, picante sauce or salsa, sour cream, grated cheddar, your sauteed veggies and of course, warm flour tortillas to hold it all together. Bubba uses handmade tortillas he gets from a nearby restaurant. They're much better than store bought. (Hint: I think this recipe is even better with chicken, but don't tell Bubba I said that, 'cause he thinks real men eat beef, and only sissies eat chicken!) Thanks again Bill, Bubba and Billy Joe. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: BAILEY'S CHOCOLATE-CHIP CHEESECAKE Categories: Cheesecakes Servings: 12 MMMMM------------------------------CRUST----------------------------------- 2 c Graham cracker crumbs 6 tb Butter, melted 1/4 c Sugar MMMMM-----------------------------FILLING---------------------------------- 2 1/4 lb Cream cheese, room temp. 1 c Bailey's Irish Cream 1 2/3 c Sugar 1 tb Vanilla extract 5 Eggs, room temperature 1 c Semisweet chocolate chips MMMMM---------------------------COFFEE CREAM-------------------------------- 1 c Chilled whipping cream 1 ts Instant coffee powder 2 tb Sugar Chocolate curls as garnish For Crust: Preheat oven to 325~. Coat a 9 inch springform pan with vegetable cooking spray. Combine crumbs and sugar in pan. Stir in butter. Press mixture into bottom and 1 inch up the sides of the pan. Bake until light brown, usually about 7 minutes. Maintain oven temperature at 325~. For Filling: Beat cream cheese until smooth with and electric mixer. Gradually add sugar, then eggs one at a time, then Bailey's and finally the vanilla. Sprinkle half of the chocolate chips over crust. Spoon in filling. Sprinkle with remaining chocolate chips. Bake until cake is puffed, springy in the center and golden brown, about 1 hour & 20 minutes. Cool cake completely in refrigerator. For Cream: Beat cream, sugar and coffee powder until peaks form. Spread mixture over cooled cake. Garnish with chocolate curls. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: WOODRUFF SPECIAL Categories: Main dish Servings: 4 4 Slices bacon 1 qt Spaghetti sauce Cabbage leaves (1/4 head) 1 lb Chopped beef 1 md Onion, chopped 1/2 ts Oregano 2 c Rice, cooked Garlic salt to taste 1 cn Sauerkraut (large can, well Salt and pepper to taste Drained) DIRECTIONS Fry the bacon fairly crisp and reserve it. Use the bacon fat to grease a pan or casserole (a 10" x 12" x 2" pan is just about right for this recipe). Tear cabbage leaves as necessary to line the bottom of the pan, about 2-3 leaves thick. Break up the chopped beef and crumble on top of the cabbage leaves. Crumble the bacon pieces on top of the beef. Add the chopped onion, and then add salt, pepper, garlic salt and oregano. Cover this with the cooked rice and then the sauerkraut. Cover with another layer of cabbage leaves, about 2-3 leaves thick. Finally, pour the spaghetti sauce on top, distributing it evenly. Bake, covered at 325 degrees for 3-4 hours. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: German Sweet Chocolate Cream Cheese Brownies Categories: Desserts Servings: 16 MMMMM--------------------------BROWNIE LAYER------------------------------- 4 oz Germans sweet chocolate 1 ts Vanilla 1/4 c Margarine 1/2 c Flour 1/4 c Sugar 1/2 c Chopped nuts 2 Eggs MMMMM-----------------------CREAM CHEESE TOPPING---------------------------- 4 oz Cream cheese softened 1 Egg 1/4 c Sugar 1 tb Flour To prepare Brownie layer: Melt chocolate and margarine over very low heat or melt in microwave on HIGH for 2 minutes or until margarine is melted then stir until chocolate is completely melted. Stir sugar into chocolate, add eggs and vanilla stir until completely mixed. Mix in flour until well blended. Stir in nuts. Spread in greased 8-inch pan To prepare cheese topping: Mix cream cheese, sugar, egg and flour until smooth. Spoon over brownie mixture, swirl with knife to marbelize. Bake at 350 degrees for 35 minutes or until wooden pick inserted in center comes out almost clean (DO NOT OVERBAKE). Cool in pan; cut into squares. Makes 16 brownies. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Hot Spiced Crab Soup Categories: Shellfish, Soups Servings: 4 1/8 lb Butter Drinking wine (26.5 oz. 1 lg Onion, chopped Bottle) 2 cl Garlic, crushed 1 cn (14 oz) chicken broth 1/2 ts Tobasco or other pep sauce 2 lg Cooked Dungeness crabs 1/8 ts Cayenne pepper (about 2 lbs. each), 1/4 c Chopped parsley Cleaned and cracked 1 Bay leaf Lemon wedges 1 Bottle of *dry* white In a large kettle (at least 8 qt.) heat butter until bubbly; stir in onion and garlic and cook over medium heat until onion is soft. Stir in hot pepper seasoning, cayenne, parsley, bay leaf, broth and wine; heat to simmering. Add crab, cover, and simmer about 10 minutes or until crab is heated through. Eating this soup is a wonderful and messy affair. Serve with hot Parmesan garlic bread, a salad and another bottle of the wine used. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Grandma Rampke's Easy Rhubarb Pie Categories: Pies Servings: 12 1 c Rhubarb rib, cut into 1" 2 Eggs Pieces 1/2 c Sugar 1/2 Pie crust 1 c Milk 1/2 c Sugar Cinnamon Roll out and place pie crust in bottom of pie plate. Place rhubarb over pie crust and sprinkle with 1/2 cup sugar. Beat eggs and add 1/2 cup sugar and milk. Pour mixture over rhubarb. Sprinkle with cinnamon. Bake at 350 degrees for 45 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Fake Guacamole Categories: Dips Servings: 1 1 16 oz bag of frozen peas, Chopped Thawed Tomatoes) 1 sm Can medium hot green chilis 1 tb "Imo" 1/4 c Chopped onion Cumin to taste 3/4 ts Garlic powder Salt and pepper to taste 1 tb Red chili powder Any other spices you enjoy 4 tb Your favorite salsa (or In guacamole Much lower in fat than real quacamole. Try this recipe, you'll be surprised! Thaw the peas by placing them in a colander and running them under lukewarm tapwater. To test if they're thawed, pop one in your mouth occasionally. Once thawed (it should only take 1-2 minutes), drain thoroughly and pour the peas into a blender or food processor. Puree the peas in the blender or food processor. Place pureed peas in a ceramic bowl and mix in the remaining ingredients. Refrigerate for several hours to let the flavors blend. Makes about 1 1/2 cups. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: TURKEY AND ROCKET SALAD WITH MACADAMIAS Categories: Salads Servings: 4 1 Bunch of rocket, discarding Salt & pepper to taste The coarse stem ends 100 ml Macadamia oil 1 sm Soft lettuce 50 ml White wine vinegar 250 g Macadamia nuts 1 lb Turkey, sliced 2 cl Garlic, chopped Chives Turkey meat, which tends to be dry, benefits particularly from this macadamia dressing, but any roast poultry meat you have left over can be used instead. Another soft lettuce can stand in for the rocket (arugula) if you simply can't obtain the latter, but it won't provide the delicate, savoury flavour. Macadamia oil can now be obtained in some supermarkets. Arrange the leaves on four plates. Heat 250 g macadamia nuts in an ungreased container in the oven until they smell appetizing, then set half aside and tip the other half into the bowl of a food processor. Add: 2 garlic cloves, roughly chopped. With salt and pepper process to a paste. With the food processor.running, slowly add 100 ml macadamia oil, then 50 ml white wine vinegar. Slice or shred enough turkey for four people and gently loss it in the macadamia salad. Arrange the dressed turkey on the prepared plates, drizzle left-over dressing over the salad leaves, Sprinkle with reserved macadamia nuts, roughly chopped, and finely chopped chives. Serve. From "Raw Materials" by Meryl Constance, Sydney Morning Herald, 12/22/92. A few extra chillies would give this salad a lot more punch. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: THAI HAM AND CHICKEN SALAD Categories: Salads, Chicken, Meats Servings: 4 MMMMM----------------------------DRESSINGS--------------------------------- 1/2 Chinese cabbage, shredded 2 carrots, grated 1 capsicum pepper, cut into thin strips 300 g cooked chicken meat, shredded 100 g ham, finely sliced 1 birdseye chilli, finely chopped 2 cl garlic crushed 2 tb lime (or lemon), juice 2 tb dark soya sauce 1/2 c flaked almonds, lightly toasted Bring a large pot of water to the boil and have ready a sink full of icey-cold water. Plunge the shredded cabbage into the boiling water for one minute then scoop it out and into the cold water. Drain and dry the cabbage and arrange it and the other vegetables in sections or concentric rings for maximum decorative value on a large serving dish. Fill the centre of the arrangement with chicken and ham. Decorate the dish with bright red chilli "flowers" (optional). Pass the dressing separately. From "Raw Materials" by Meryl Constance, Sydney Morning Herald, 12/22/92. [The chilli "flowers" can be easily made by slitting long, thin, hot chillies lengthwise from near where the stem attaches and then tossing the slit chillies into a bowl of ice water and ice cubes. The "petals" will curl back and make an attractive garnish. Make about eight slits. S.C.] MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Jerk Sauce Categories: Sauces Servings: 1 1 tb Allspice 1 tb Thyme 1 1/2 ts Cayenne 1 1/2 ts Fresh-grnd black pepper 1 1/2 ts Rubbed sage 3/4 ts Nutmeg 3/4 ts Cinnamon 2 tb Salt 2 tb Garlic powder 1 tb Sugar 1/4 c Oil 1/4 c Soy sauce 3/4 c White vinegar Juice of one orange Juice of one lime 1 Hot pepper, seeded & 1 c Green onions, chopped Chopped Toss all the ingredients in the blender and blend-away. Enjoy, Terri St.Louis-Woltmon MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Mushroom Clam Chowder Categories: Soups Servings: 4 1/2 c Fresh mushrooms, chopped 1/8 ts Pepper 1 ts Veg oil 1/8 ts Cayenne 7 oz Minced clams (canned) 1 1/3 c Nonfat dry milk powder 1/2 c Celery, chopped 1 1/2 c Cold water 1/3 c Onion, chopped 1 tb Cornstarch 1/2 ts Salt 2 tb Fresh parsley, minced Heat oil in saucepan and saute mushrooms. Stir in undrained clams, celery, onion, salt, pepper and cayenne. Cover and let simmer for 5 minutes. Mix together milk powder, water, and cornstarch (you may substitute 1 1/2 c skim milk for the powder & water). Stir milk mixture into saucepan and simmer over low heat until soup thickens. Pour into serving bowls and top each serving with 1/2 T parsley. (142 calories per serving) Makes 4 servings MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Corn & Bean Chowder Categories: Soups Servings: 4 1/4 c Oil (butter) 1/4 ts Nutmeg 2 c Sliced onions 1/2 c Inst milk powder 2 ts Minced garlic 3/4 c Cooked beans 4 c Corn 1/2 ts Salt 4 c Stock Heat oil in large dutch oven. Stir fry onions and garlic till browned. Add 3/4 of the corn, all stock and nutmeg. Bring to a boil and simmer till corn is tender. Puree remaining corn with some of the stock. Add the milk powder to the puree. Blend puree into the soup pot with the beans and salt. Bring the soup to almost boiling, lower heat and simmer for a few minutes. Check seasonings and serve. (Optional: Add 1-2 chopped cooked potatoes to thicken) Makes 1 1/2 quarts MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: St. Louis' Ham Chowder Categories: Soups Servings: 6 1 1/2 tb Butter 1/2 lb Lean bacon 1 lg White onion, chopped 6 Stalks celery sliced 2 cl Garlic, minced Diagonally 1 1/2 c Water 3 c Cubed new potatoes w/skin 2 tb Dry sherry 1 1/2 c Milk, cream or yogurt 1/2 c Water 4 tb Flour In dutch oven, saute bacon in butter until bacon in browned. Add onion, celery, garlic, potatoes, 1 1/2 c water and milk. Bring to boil and simmer 30 minutes uncovered. Combine sherry, water and flour. Whisk sherry mixture into chowder and simmer until thickened. Add salt and fresh black pepper to taste. Makes 6 servings. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Broccoli-Cauliflower Soup Categories: Soups Servings: 8 3/4 lb Fresh chopped broccoli 3 c Skim milk 3/4 lb Fresh chopped cauliflower 1 tb Cornstarch 1/3 c Chopped onion 1/2 ts Salt 1 1/2 c Bouillon 1/8 ts Pepper 1/4 ts Ground mace 1/3 c Shredded Swiss cheese Cook broccoli, cauliflower, and onion in the bouillon until tender. Pour half the vegetables, along with half the bouillon, into a blender and blend until smooth. Remove, and blend the remaining vegetable mixture, along with the mace. Return all of blended mixture to pan. Blend 1/2 c of milk (1/6 total) with cornstarch and add to vegetables. Add remaining milk, salt, and pepper, and cook until thick and hot, stirring occasionally. Blend in cheese and stir until melted. (71 calories per serv) Makes 8 servings MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Turkey Revenge Soup Categories: Soups Servings: 12 1 Turkey carcass, wings & all Any peels, root ends and The scraps left after Leafy tops left over from - Carving* Onions, celery, potatoes, Any left over gravy Carrots Any left over vegetables Several bruised garlic 2 lg Carrots, sliced Cloves 2 Stalks celery (& tops), 12 oz Wide egg noodles Chopped 1 cn (12 oz) no salt corn, 1 cn (12 oz) no salt green Drained Beans, drained 1 lg White onion, chopped 2 qt Boiling water Salt & pepper to taste Cut wings off carcass and cut up the remaining bird as you would a chicken for frying. Place the carcass pieces and any left over peelings & parings into a stock pot and fill with water. Add garlic cloves. Fill the stock pot with water and bring to a boil. Reduce heat to a simmer and let it cook until the liquid is reduced by 1/3. Remove from heat to cool cover and refrigerate overnight. The next day remove the congealed fat from the top of the broth. Drain the contents through a collander into another large pot. Return the broth to the stock pot. Go through the collander and remove vegetable & garlic pieces and discard. Next, go through the turkey remnants and pull out all the meat and add to the stock pot. Add any left over vegetables, carrots, celery, corn, green beans and the onion to the pot. There should be *just* enough liquid to cover the contents. Place over heat and bring to a boil. While you're waiting, cook the egg noodles per package directions and drain. Simmer the soup just long enough to cook the carrots. Add 2 quarts of water, egg noodles and left over gravy. Adjust seasonings (salt & pepper). Stir well, let simmer long enough to heat noodles and serve. Makes a bunch! MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Liquamen Categories: Sauces Servings: 1 1 cn (2oz) anchovies packed in 1 ts Oregano Olive oil 1 oz Grape juice 1 1/2 c Water 1/2 ts Salt. 1) Boil the anchovies, water, oregano, and salt over high heat for 10 minutes, until the liquid is reduced about one third. 2) Strain the liquamen through a tea strainer once or twice, then add the grape juice. Pour into a jar. It will keep for weeks if refrigerated. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Mulsum Categories: Beverages Servings: 1 1 Bottle white wine 1/2 c Honey 1) Mix together well, seal, and refrigerate. The flavor improves as the days pass. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: THEADA'S BEEF JERKY Categories: Beef Servings: 1 2 qt Water 1 c Vinegar 2 c Salt 2 tb Pepper Cut meat in ¬" strips (or as thin as possible). Remove all fat. Boil approximately 6 minutes. Roll moisture from meat. Put on cookie sheet in middle of oven for 1« to 2 hours at 200ø. Leave oven door cracked to let moisture out. Coat with Liquid Smoke and A-1 Sauce. Store in airtight jar. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: MICRO ZUCCHINI Categories: Vegetables, Microwave Servings: 4 1 ts Olive oil 1/2 ts Basil 1 sm Onion chopped 1/4 ts Oregano 1 cl Garlic, minced 1/4 ts Salt 1 sm Unpeeled zucchini, chopped Pepper to taste (about 1 cup) 1/2 Grated parmesan cheese 6 Eggs In a 9" microwavable quiche dish or round cake dish combine oil, onion, garlic, zucchini and pepper; stir to coat veggies with oil.Microwave, uncovered at high (%100) 4 to 6 minutes or until softened, stirring part way through. Lightly beat eggs with seasoning; stir in cheese.Pour egg mixture over vegies; stir until mixed.Microwave, uncovered at medium high (%70) 3 minutes.Stir mixture with fork, moving outer cooked parts toward center>Microwave at medium high 3-5 minutes or until frittata is set.Let stand flat on counter 5 minutes before serving. Makes four servings. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: EGGPLANT CASSEROLE Categories: Vegetables Servings: 4 1 lg Eggplant 1/4 ts Italian seasoning 1/4 lb (4 slices) bacon, chopped 1/4 ts Thyme 1 lg Onion, chopped 1/2 c + 1/4 c Italian bread 1 cl Garlic, minced Crumbs 2 tb Fresh chopped parsley 3 tb Butter Contributed to the echo by: Ellen Cleary Eggplant Casserole Cut eggplant in half. Boil until tender, about 40 minutes. Drain. When cool, scrape out the pulp and remove most of the seeds. Cook bacon until brown. Drain all but 1/4 c grease. Add onion and garlic and cook slowly until onion is clear. Preheat oven to 350 degrees. Add to skillet the eggplant, parsley, Italian seasoning and thyme. Cook about 5 minutes on very low heat. Add 1/2 c crumbs. Mix well and cook about 5 minutes more. Place in a buttered casserole. Dot with butter and sprinkle lightly with 1/4 c crumbs. Bake about 15 minutes, until crumbs are brown. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: DAN'S SPICY SMOKED SPARERIBS Categories: Barbeque, Pork Servings: 12 8 lb Pork spareribs, cut into 4-rib sections MMMMM-------------------------DRY INGREDIENTS------------------------------ 1 tb Powdered ginger 1 ts Black pepper 1 tb Powdered mustard 1 ts Chili powder 1 tb Paprika 1 ts Powdered sage 1/2 tb Salt 1 ts Crushed red pepper 1/2 tb Chinese five-spice powder MMMMM--------------------------BASTING SAUCE------------------------------- 1/2 ts Tomato juice 1 tb Finely minced bell pepper 1 c Peach preserves (red or green) 2 tb Commercial barbecue sauce Juice of one and one-half 2 tb Melted butter or margarine Limes 1 tb Wine vinegar Two or three dashes of 1 tb Finely minced onion Tabasco sauce Contributed to the echo by: Dan Perez Dan's Spicy Smoked Spareribs To get started, place a handful of hickory or mesquite chips into cold water and set aside. Parboil rib sections in boiling water for about ten minutes. (This partially cooks them and renders much of the fat.) Remove rib sections and set on wire rack to cool. Combine dry ingredients in a bowl and blend well with a fork. When rib sections are cool, rub the dry ingredient mixture into the meat. Stack rib sections, seal in aluminum foil and let them sit in the refrigerator for about two hours. After two hours, start the coals in your smoker. Combine ingredients for basting sauce in a blender and blend until smooth. Transfer the basting sauce to a saucepan and heat over low heat until it begins to bubble. If you prefer for the basting sauce to be thicker, mix 2 tablespoons of cornstarch with 1/4 cup of cold water, and mix a little of the cornstarch mixture into the basting sauce a bit at a time to until desired consistency is achieved. When the coals are uniform gray, scatter a few of the wet wood chips over them. Rub grill with a paper towel dipped in vegetable oil. Brush ribs with basting sauce and place them on the grill. Cover with smoker lid (leave vents about half-open). Grill the ribs for about an hour, turning about every fifteen minutes and basting as you turn them. Add wood chips to the coals as necessary to maintain smoke. Serve ribs with warm basting sauce. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: CHILI WITH BEANS Categories: Chili Servings: 4 1 pk Pinto beans 3 tb New Mexico (or other hot) 2 lb Chili meat OR Chili powder 4 lb Lean beef sirloin, chopped 1 ts Dried oregano In 1/2 inch cubes 2 tb Ground cumin 1 lb Low-fat turkey sausage 1 tb Vegetable oil 1 c Onions, chopped 1 ts Louisiana (or Tobasco) Hot 1 tb Garlic powder Sauce 1 tb Red cayenne pepper 1 cn Jalapenos, chopped 2 cn Tomato sauce 1/2 tb Salt Contributed to the echo by: Michael Gallagher Bob, here is my variation of a chili recipe with beans in it. If the people here don't like beans with their chili, I'll give a substitution. DON'T change anything, for this is the way you should make authentic Texas chili--not the cheap imitation stuff. Wash beans in colander and soak overnight. Wash again next day, and place in large chili pot. Cover with water about 1/2 to 3/4 inch over beans; simmer, covered, for about 2-1/2 hours or until done. If substituting beans with the lean beef sirloin, brown the meat 1 pound at a time, preferably in a non-stick skillet without any oil. Place the meat in large chili pot. You will also need 1 more 12 ounce can of tomato sauce and 1 to 2 10 ounce cans of fat-skimmed beef stock. You will add the extra can of tomato sauce and the can of beef stock in the next paragraph of directions. Brown meat and place in large saucepan. Add all of the other ingredients and spices. Mix well. Simmer, covered, for 1 hour. When beans are done, add contents of saucepan to chili pot and simmer for 30 to 45 minutes. Makes 15 to 20 servings, 225 calories each (205 with out the oil). Salt and pepper to taste. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: POPPYSEED DRESSING Categories: Poppyseeds/ Servings: 4 1 c Salad oil 1 tb Grated onion 1/2 c Sugar (I use less) 1 ts Salt 1/3 c Cider vinegar 1 ts Dry mustard 1 tb Poppyseeds Contributed to the echo by: Julie Purvis POPPYSEED DRESSING Blend all ingredients in blender or mix by hand; will keep in frig for a week. I serve this with raw spinach, fresh strawberries or mandarin oranges, and sliced mild onion, Vidalia if possible. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: KING RANCH CASSEROLE Categories: Chicken, Casseroles Servings: 1 1 Fryer chicken 1 cn Cream of mushroom soup 1 md Onion chopped 12 Tortillas cut in pieces 3/4 c Chopped celery 1 Chopped green pepper 1 ts Salt 1 cn Ro-tel tomatoes 1 cn Cream of chicken soup 1 c Sharp cheddar cheese Contributed to the echo by: Janice Norman This recipe for chicken casserole is a real rib sticker from the famous King Ranch in Texas. KING RANCH CASSEROLE Boil chicken, onion, celery & salt until chicken is tender. Remove chicken from broth and cool, remove bones, chop chicken. Boil broth down to 1-1/2 c & add soups & mix. Preheat oven to 350 degrees. Arrange tortillas in pieces in bottom of buttered 8 x 12 in casserole with tortillas pieces. Cover tortilla pieces with chicken chunks. Sprinkle with green peppers. Cover with Ro-tel tomatoes. Pour soup mixture over all of it. Cover with foil & bake 35 to 40 min. Remove from oven and remove foil. Sprinkle with cheese, return to oven, cook til cheese is bubbly Serve hot. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: RICH AND FAMOUS CHICKEN Categories: Chicken Servings: 6 3 1/2 lb Cut up, whole chicken 1 Bottle very good champagne 2 tb Lea & Perrin 1 pk Frozen peas Worchestershire sauce 1 lb Baby carrots 1 ts Dried oregano 1 cn Cream of mushroom soup 2 ts Dried basil 1 sm New potato, cut in half 1 1/2 ts Dry mustard Salt & pepper to taste 8 Pats butter 1 8 in. thick onion 2 tb Fresh squeezed lemon juice Contributed to the echo by: Janice Norman RICH AND FAMOUS CHICKEN Place chicken in single layer in a pan, perferably ceramic, and sprinkle worchestershire over top. Sprinkle on some of the oregano/basil mixture, all of the mustard, salt and pepper, lemon juice, and 1/2 of the champagne. Marinate chicken for 1/2 hour. Cover bottom of large casserole with onion slices. Pour some of the marinade over the onions. Place marinated chicken on top and place a pat of butter on each piece. Pour remaining marinade over the chicken. Cover chicken with frozen peas. Sprinkle on some of the oregano/basil mixture. Sprinkle on some champagne. Cover peas with baby carrots. Sprinkle on remaining oregano/basil and a little more champagne. Cover carrots with the soup. Sprinkle on a little more champagne. Distribute potato halves, raw side down, over top so that potatoes sit part way down in the soup (about half in and half out). Sprinkle on remaining champagne. Place covered casserole on center rack in preheated oven (375 degrees, if casserole is clear; 400 degrees, if not). Bake for 1 hour. Remove lid and continue baking for 15 minutes. Decamp the vegetables from the casserole, place individual serving of chicken on plate and add serving of vegetables. Serve with tossed salad, french bread, and a dry white wine. Servings: 4 to 6 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: SUMMER RISTTO Categories: Rice Servings: 4 4 oz Prossciutto Ham Strips 3 tb Olive Oil 1 c Green Peas 2 lg Chopped Garlic Cloves 4 oz Cooked Chicken Strips 1/4 c Romano Cheese 1 c Dry Long Grain Rice 1 sm Yellow Pepper 1 c Mushrooms Sliced Thick 1/4 c Fresh Parsley 2 c Chicken Stock 1 c Chopped Tomatoes 1 lg Onion Coarsely Chopped 1/2 ts White Pepper Contributed to the echo by: Janice Norman SUMMER RISTTO Heat 2-tbl olive oil in large sauce pan. Add onion and cook till transparent. Add garlic and rice to pan. Stir till rice is lightly browned. Stir 1-cup of chicken stock into the rice, a small amount at a time, till most of the stock is absorbed by the rice. Approximately 10 minutes. Stir in chicken, ham, mushrooms and sweet peppers. Simmer for 5 minutes; add more stock to keep vegetables moist. Add peas, tomatoes and pepper. Simmer for an additional 5-minutes or till rice is tender. Serve Summer Risto in a large bowl. Sprinkle Romano cheese and parsley over the rice. Excellent, served with light antipasto or endive salad, and a medium red. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: DUNBAR'S JAMBALAYA Categories: Pork Servings: 4 3 tb Butter 6 cn Tomato paste 1 Onion, minced 4 Parsley springs, minced 1 c Clove 2 ts Hyme springs, minced 1 1/2 lb Raw shrimp 2 ts Water 3 Pork sausages 1/3 c Uncooked rice 1/4 lb Cooked ham Salt and pepper 1 tb All-purpose flour Contributed to the echo by: Janice Norman Originally from: Dunbar's in New Orleans Dunbar's Jambalaya Melt 1 tablespoon butter and brown onion and garlic. Peel and devein shrimps. If using large shrimp, cut them in halves lengthwise. Add shrimp to onion mixture and cook, stirring for about 5 minutes, until shrimp are bright pink. Cut sausages into samll pieces and brown in a separate pan. Cut ham into cubes the same size as the sausage and saute with the sausage for a few minutes. Blend in flour. Combine the meat with the shrimp and add tomato paste and thyme. Add hot water and bring to a boil. Add salt and pepper to taste. Cover and simmer for 1 hour. Cook rice according to package instructions until it is barely tender. Stir rice into meat mixture and continue cooking for 30 minutes more or til rice has absorbed all the liquid and the mixture is quite dry. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: KOLACHKY DOUGH #1 Categories: Breads Servings: 1 6 c Flour 1 cn Evaporated milk 2 c Shortening 1 ts Vanilla 3 Egg yolks 4 c Warm water Contributed to the echo by: Leti Labell Originally from: "The Best of Boris", by the St. Mark Women's Guild from Bethesda Maryland Kolachky Dough #1 Mix flour and shortening as for pie crust. Make a hole in center of mixture and add egg yolks, milk, yeast, and vanilla. Mix until smooth and dough leaves sides of bowl. Form into large balls, each just large enough to roll out at one time. Cover with wax paper and refrigerate overnight. Roll out each ball about 1/4" thick on a board covered with powdered sugar. Cut dough into 2" or 3" squares and place 1 teaspoon of any desired filling in center of dough; fold dough over to opposite side and pinch together or roll into horn shape. Place on ungreased cookie sheet. Bake in 350 oven until lightly brown, about 12 to 15 minutes. Sprinkle with powdered sugar before serving. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: KOLACHKY DOUGH #2 Categories: Breads Servings: 1 1 Dry yeast 1/2 lb Butter 1/2 c Lukewarm water 4 tb Vegetable shortening 4 c Flour 1/2 ts Sour cream 2 Eggs 1 ts Vanilla 1/2 c Sugar Contributed to the echo by: Leti Labell Originally from: "The Best of Boris", by the St. Mark Women's Guild from Bethesda Maryland Kolachy Dough #2 Mix yeast in water and stir in 3 tablespoons flour. Let stand for one hour. Beat eggs, sugar, butter and shortening until creamy. Add to yeast mixture. Blend in sour cream and vanilla. Slowly add flour to make a soft dough, kneading by hand. Make into a large ball and refrigerate overnight. Take a small portion of dough (keep the rest refrigerated) and roll out very thin on a powdered sugar pastry cloth. (Do not use flour.) Cut into 2" squares. Put 1 teaspoon of filling in center of square and pinch two opposite corners together. Place on ungreased cookie sheet. Bake in 350 oven for 10 to 12 minutes. When cool, sprinkle with powdered sugar. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: KOLACHKY DOUGH #3 Categories: Breads Servings: 1 2 c Flour 1 Egg 8 oz Cream cheese 2 ts Sugar 1/2 lb Butter 1 Egg yolk Contributed to the echo by: Leti Labell Originally from: "Butter 'n Love Recipes" from the Vincentian Sisters of Charity, Bedford Ohio Kolacky Dough #3 Knead together and let stand overnight in refrigerator. Roll out thin on flour and sugar. Cut into squares. Fill with walnuts, lekvar (prune), poppy seed or apricot. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: NUT KOLACHKY FILLING Categories: Breads Servings: 1 1/2 lb Ground walnuts 2 tb Melted butter 3/4 c Sugar 1 Egg 3 Egg whites Contributed to the echo by: Leti Labell Originally from: "The Best of Boris" by the St. Mark Women's Guild of Bethesda, Md. Nut Kolachky Filling wites, sugar and melted butter to the ground walnuts and mix well. Makes approximately 10 dozen. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: APRICOT KOLACHKY FILLING #1 Categories: Breads Servings: 106 8 oz Dried appricots 1/2 c Sugar 1 1/2 c Water 1 tb Cornstarch Contributed to the echo by: Leti Labell Originally from: "The Best of Boris" by the St. Mark Women's Guild of Bethesda, Md. Apricot Kolachky Filling #1 Wash apricots. Combine apricots and water; cook until soft, about 1/2 hour, stirring constantly to keep from scorching. Stir in sugar and cornstarch and cook for one minute. Cool. use a teaspoonful of filling for each square. Makes 8 dozen. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: APRICOT KOLACHKY FILLING #2 Categories: Breads Servings: 1 1/2 c Apricot preserves 1/2 c Chopped pecans or walnuts 1/2 c Coconut Contributed to the echo by: Leti Labell Originally from: "The Best of Boris" by the St. Mark Women's Guild of Bethesda, Md. Apricot Kolachky Filling #2 Mix the above ingredients and refrigerate until ready to use. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: POPPYSEED KOLACHKY FILLING Categories: Breads Servings: 1 2 c Milk, scalded 1 1/2 c Sugar 1 lb Ground poppyseeds Contributed to the echo by: Leti Labell Originally from: "More Favorite Recipes" from the Catholic Universe Bulletin Poppyseed Filling Mix together filling ingredients. Set aside until milk is absorbed and mixture is cooled. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: FRESH FRUIT ICE CREAM Categories: Desserts Servings: 1 3 c (1-1/2 pts) Half-and-Half (peaches, strawberries, 14 cn Sweetened condensed milk Bananas, raspberries, etc) (NOT evaporated) 1 tb Vanilla 1 c Pureed or mashed fresh fruit Food coloring, optional Contributed to the echo by: Debra Heng Originally from: Borden FRESH FRUIT ICE CREAM In ice cream freezer container, combine all ingredients and mix well. Freeze according to manufacturer's instructions. Refrigerator Freezer Method: Omit half-and-half. In large bowl, combine sweetened condensed milk and vanilla; stir in pureed fruit and food coloring, if desired. Fold in 2 c (1 pint) whipping cream, whipped (do NOT use non-dairy topping). Pour into 9x5 loaf pan or other 2-qt. container. Cover and freeze 6 hours or until firm. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Long Island Iced Tea Categories: Beverages Servings: 6 1/2 Shot Tequila 3 Shots Coca Cola 1/2 Shot Vodka 1/2 To 1 shot Sour Mix (or Tom 1/2 Shot Gin -Collins Mix or Whiskey Sour 1/2 Shot Rum -Mix) SOURCE: Natl Cooking Echo 18 Jun 90 Contributed to the echo by: Sallie Austin Put all in a glass and stir and watch out. Not my idea of a way to consume alcohol (I would prefer too much wine or champagne ), but I believe this was the recipe. Does taste close to iced tea though... --Michelle M. Bass My boyfriend is a "working manager" of a bar here... i.e., he bartends. He said to add these to the preceding ingredients: 1/2 shot 151 Rum (in addition to the regular rum) 1/2 shot Triple Sec or Cointreau I only tried one of these... I agree with Michelle... at least with wine or champagne it requires a few hours of sipping before you pass out, instead of a few minutes . BTW- I just asked Jim if he was sure that both 151 and regular rum were used, and why... he said "to hurt people". Good enough reason for MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Tzatzika Categories: Dressings Servings: 8 1 Cucumber 1/2 c Yogurt, plain lowfat 2 tb Onion, grated Salt 1 c Clove, minced Pepper, white 1/2 c Sour cream Contributed to the echo by: Sallie Austin Originally from: GOURMET7.ZIP, Donna Kummer Wash cucumber and partially peel (leave about 1/3 peel for color) then grate. Drain cuke and onion in strainer and press. Add remaining ingredients and season. Chill well. Serve with Greek olives and pita triangles. Makes 2 cups or 8 servings. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: PECAN OATMEAL PIE Categories: Pies Servings: 8 1 Recipe Rummed Oat Crust 1 c Firmly packed brown sugar 1/4 c Rolled oats 1/8 ts Freshly ground black pepper 3 Eggs 2 tb Melted unsalted butter 1/2 c Honey 1/4 c Heavy cream 1/2 c Sugar 1/2 ts Vanilla Contributed to the echo by: Elicia Tamburine Originally from: Bert Green OATMEAL PECAN PIE (Bert Green) 1. Roll out the Rummed Oat Crust dough on a lightly floured board, and line a 9-inch pie plate with it. Trim and flute the edges. 2. Preheat the oven to 400F. 3. Place the oats in a medium-sized skillet over medium heat. Cook, stirring constantly, until lightly toasted, about 5 minutes. Allow to cool. 4. Lightly beat the eggs in a large bowl. Beat in the honey, both sugars, pepper, butter, cream and vanilla. Stir in the oats and the pecan pieces. Pour into the pie shell and bake 10 minutes. Reduce the heat to 325F and continue to bake until the filling is firm, about 30 minutes longer. Serve warm. Serves 8. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: RUMMED OAT CRUST Categories: Pies Servings: 1 1/3 c Rolled oats 6 tb Chilled solid vegetable 3/4 c Flour Shortening 1 ts Sugar 1 Egg yolk 1/2 ts Salt 2 tb Dark rum Contributed to the echo by: Elicia Tamburine Originally from: Bert Green RUMMED OAT CRUST 1. Combine oats, flour sugar and salt. 2. Cut chilled shortening into dry ingredients. 3. Mix in the egg yolk with a fork, and add enough rum to form a soft dough. Wrap in plastic wrap and refrigerate 1 hour before using. Makes one 9 crust. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: OATMEAL PIE Categories: Pies Servings: 8 1/4 c Butter or margarine 1/4 ts Salt 1/2 c Sugar 1 c Dark corn syrup 1/2 ts Cinnamon 3 Eggs 1/2 ts Cloves 1 c Quick-cooking rolled oats Contributed to the echo by: Elicia Tamburine Originally from: Tandika Star OATMEAL PIE Cream together butter and sugar. Add cinnamon, cloves and salt. Stir in syrup. Add eggs, one at a time, stirring after each addition until blended. Stir in rolled oats. Pour into pie shell and bake in moderate oven (350~ F) about 1 hour, or until knife inserted in center of pie comes out clean. NOTE: During baking, the oatmeal forms a chewy, "nutty" crust on top. Pie is rich, delicately spiced. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: CHILE COLORADO Categories: Sauces, Microwave Servings: 3 20 Dried red chili pods, stems 4 cl Garlic And seeds removed 1/4 c Onion, coarsely chopped 1/4 ts Cilantro seeds 1 ts Salt 1/4 ts Cumin seeds 3 c Warm water 1 ts Dried oregano Contributed to the echo by: Leti Labell Originally from: Mexican Microwave Cookery, by Carol Medina Maze Chili Colorado Power level: medium high Cooking time: 20 minutes Coarsely grind the cilantro and cumin seeds in a spice grinder, and then put into the bowl of the food processor. Break the chili pods into small pieces, and coarsely grind in the spice grinder, and then add to food processor bowl. Add the garlic and onion to the food processor, and process until the onions are chopped. Add the remaining ingredients and process until pureed. Place the mixture in a 2-quart casserole dish. Cover and microwave on 70% (medium high) for twenty minutes, stirring after 10 minutes. (I assume you could make it on top of the stove, too.) Makes 3-1/2 cups. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: TAMALE DOUGH Categories: Breads Servings: 1 3/4 c Chili Colorado 3/4 c Vegetable shortening 10 oz Frozen whole kernel corn, 2 ts Salt Thawed 2 ts Baking powder 1 cn Hominy, drained 2 1/2 c White cornmeal Contributed to the echo by: Leti Labell Originally from: Mexican Microwave Cookery, by Carol Medina Maze Tamales de Chili Colorado Dough In food processor, combine the Chili Colorado, the corn, and the hominy; process until pureed. (You may need to do this in batches unless you have a large food processor.) In a large bowl, combine the pureed chili mixture, the shortening, the salt, the baking powder, and the cornmeal. Mix dough until smooth. (The recipe says to use an electric mixer, but I found it easier to just use a spoon.) MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: VEGETARIAN TAMALE FILLING Categories: Mexican, Vegetarian Servings: 1 2 c Sharp cheddar cheese 2 tb Dried oregano 2 c Shredded swiss or white 2 ts Ground cumin Cheddar cheese 1 cn Whole kernel corn, drained 2/3 c Chopped black olives 2 cn (4-oz each) green chilies, 2/3 c Chopped pine nuts Chopped 2 Onions, chopped 2 ts Olive oil 8 cl Garlic Contributed to the echo by: Leti Labell Original recipe from "The Pink Adobe Cookbook", by Rosalea Murphy. Vegetarian Tamale Filling Use the food processor (if you can) to grate the cheese. Also, I chopped the onions and the garlic in the food processor. Combine all ingredients in a large bowl. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: RANTOTT CSIRKE Categories: Chicken Servings: 4 1/4 c Butter or margerine 1 tb Paprika 1/4 c Flour, all purpose 1/2 ts Onion salt 1 Chicken fryer,cut up 2 tb Lemon juice (2-1/2#) 1 c Bread crumbs, dried pkgd. 2 Eggs Rantott Csirke (Oven Fried Paprika Chicken) Melt butter in 350 F. oven in 13"x9"x2" baking pan. Meanwhile, put flour in paper bag and shake chicken pieces one at a time until coated. Set aside. In a bowl, beat eggs with fork; combine in salt, paprika, onion salt and lemon juice until well blended. Dip the flour coated chicken pieces in egg mixture, then in crumbs, turning to coat evenly. Then set into melted butter in baking dish; arrange chicken skin side down. Bake about 45 minutes or until fork tender, turning once. Servings: 4 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: TAMALE INSTRUCTIONS Categories: Mexican Servings: 50 2 pk Dried cornhusks Warm water Contributed to the echo by: Leti Labell Prepare the corn husks: First go through the corn husks, separating them, and removing pieces of cornsilk (and also dirt, etc.) that you find. Then place them in a large bowl and cover with tap water. (I put several plates on top of the corn husks to hold them down, because they have a tendency to float.) Let them soak for at least half an hour. Rinse the corn husks several times, to clean them. Then drain them well. Next, dry off the corn husks. While you do this, you can separate them into piles: big husks, medium, and too little to be worth using. At this time, you can also prepare some thin strips of corn husk, that you will use to tie the tamales together. (This is where you you the little pieces too small to make a tamale.) (I found that the pieces weren't long enogh to tie around the tamales, so I tied two shorter pieces of thin husk together. More on this later.) Make the tamales: Hold a large corn husk in your hand, with the narrow end pointing to the right. Take a spoonful of dough (I used a serving spoon, about 2 Tbs or so) and spread it on the corn husk, about 1-1/2 inches from the wide end, and about 4 inches from the narrow end. Spread the dough right up to the edge of the corn husk on one side, leaving enough of a flap to wrap around the tamale. (If the husk isn't wide enough for you to be able to wrap it around, you'll use another husk - more on this later.) Next, spread a spoonful (again, about 2 Tbs) of filling down the middle of the dough. Roll the sides of the corn husk in toward the center, bringing the edges of the dough together, enclosing the filling. Wrap the rest of the corn husk around to the back. If there is not enough husk to wrap around to the back, place another corn husk around the tamale, to hold the edge closed. Now, wrap the top (broad end) edge down, and flip the bottom part (the narrow end) up, so that it covers the edge of the broad end. Then, using the thin strips of corn husk, tie across the middle to hold the top and bottom flaps in place. Steaming the tamales: Stand the tamales on end in a steamer. If you don't have a steamer, you could put the tamales in a metal collander, and place the collander in a large pot. Just be sure that the tamales do not touch the water below. Bring the water to a brisk boil, and steam the tamales for at least an hour. I did it for an hour and 15 minutes. You can test one to see if they are done: the dough will easily separate from the husk. Just be careful - don't burn yourself on the steam! You can reheat tamales in the oven at 350 degrees for about 15 minutes. (Don't try to re-steam them.) If you freeze them, you can reheat them by putting the frozen tamales in a casserole dish, covering with foil, and heating in a 350 oven for 30-35 minutes. This was a lot of work, but it was well worth it! MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: OYSTERS BIENVILLE Categories: Shellfish Servings: 6 3 oz Oysters, (boiled until 1 c Bread crumbs Edges curl), drained 1 c Grated Parmesan cheese 3 oz Clean oyster shells 8 tb Melted butter 1/2 Bienville sauce, cold Rock salt Contributed to the echo by: Bill Birner Originally from: Austin Leslie Here's a popular Creole recipe, not, of course, Cajun, from New Orleans. If you can get the ingredients, it is a true winner. This is by Austin Leslie, probably the top Creole-Soul chefs in New Orleans. This is a "Crescent City Classic." Those of you in Dry Dock will have to suffer without, or better yet, Come On Way Down Yonder. OYSTERS BIENVILLE (N.O. pronunciation = Bee-En-Vill, not quite true French) Preheat 6 pie pans filled with rock salt. Preheat broiler to highest flame or oven to 475 degrees. Place boiled oysters in shells and cover each with 2 tbs. cold Bienville sauce. Sprinkle with bread crumbs and cheese and place on cookie sheets. Sprinkle melted butter over oysters to moisten amd place under broiler or in oven until lightly browned and bubbly. Place six oysters on each pre-heated pie pan and rock salt. Serve 6, immediately. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: BIENVILLE SAUCE Categories: Sauces Servings: 1 6 oz Flour 1 c Chablis 6 tb Butter 1 tb Egg shade or yellow 1/2 Fish stock Coloring 1/2 ts Rout fillets (skinned)* 1 c Heavy cream 1/2 lb Very small shrimp Salt & Pepper to taste 1/2 lb Lump crabmeat Wire whip 6 Egg Yolks, whipped Contributed to the echo by: Bill Birner Originally from: Austin Leslie BIENVILLE SAUCE Heat butter in heavy pot. Add flour and cook slowly for 3 minutes. (Do not brown roux.) Add fish stock and whip vigorously for 1 minute, then simmer for 1/2 hour. Stir occasionally. Next, add trout, shrimp and egg yolks, mix with cream and beat vigorously for 4 minutes. Add Chablis and beat 1 more minute. Refrigerate at least 1/2 hour. * [New Orleans "speckled trout" are brackish salt water fish, a member of the weakfish family, a sweet semi-firm fleshed fish.] MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: VEAL FRICASSE WITH CAPERS & DILL Categories: Meats Servings: 6 4 lb Veal Roux Salt 3 ts Capers Water to cover 1 ts Dill, chopped 2 c White wine White pepper 1 Peeled onion, cut in half Nutmeg (pinch) 3 Bay leaves 1 c Heavy cream 5 Cloves 2 Egg Yolks Butter and Flour for white Contributed to the echo by: Bill Birner Originally from: Gunter Preuss Here's a recipe from another New Orleans Chaine de Rotisseur award winner, Gunter Preuss. This is by Gunter Preuss of Versailles Restaurant in New Orleans, a favored and elegant 5 star place. Some amounts he omitted which need to be guessed at, to taste. VEAL FRICASSE w. CAPERS & DILL 1. Cut veal in 1 inch strips, (not too lean - not too fat.) 2. Evenly cover with water and bring to slow boil. Rinse clean. 3. Cover veal with water, season with salt, white wine, onion, bay leaves, cloves, simmer until cooked. 4. Make a white roux and use strained stock for sauce. Cook until flour taste is gone. 5. Add capers, dill, pepper and nutmeg. Adjust seasoning to taste. 6. Add cooked veal to sauce and simmer 10 more minutes. 7. Before serving, mix cream and egg yolks and pour very slowly into Fricasse. Serve with rice or noodles. Serves 6. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: LONG ISLAND ICE TEA Categories: Beverages Servings: 4 Equal parts: Mr. Boston Triple Sec Mr. Boston Rum Lemon Juice Mr. Boston Gin Orange Juice Mr. Boston Vodka Mix in a highball glass over ice and add a dash of cola. I guess you can try it with any kind of rum, gin, vodka and triple sec. Well, good luck with the recipe and DON'T DRINK AND DRIVE !! Contributed to the echo by: Anita Rasmussen Originally from: Mr. Boston's Official Bartender's Guide" MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: EMPANADAS Categories: Mexican, Beef Servings: 15 MMMMM------------------------------PASTRY----------------------------------- 3 c All-purpose flour 6 tb Vegetable shortening 1/2 ts Salt 2 tb Cold water 6 tb Margarine MMMMM-----------------------------FILLING---------------------------------- 1 Onion, chopped 1/2 ts Dried oregano, crushed 4 cl Garlic, finely chopped Salt and pepper 1 Green pepper, seeded and 2 Chili peppers, seeded and Chopped Chopped 1 1/2 ts Olive oil 4 tb Canned crushed tomatoes 8 oz Ground beef 2 tb Slivered almonds 1 ts Cocoa powder 2 tb Raisins 1 tb Flour 2 tb Chopped green olives 1/2 ts Ground cumin 2 tb Chopped fresh parsley 1/2 ts Paprika MMMMM------------------------------GLAZE----------------------------------- 1 Egg yolk Salt 1 ts Water 1 Oil 2 ts Milk Contributed to the echo by: Leti Labell Originally from: Step by Step Mexican Cooking A modified version; original from Step by Step Mexican Cooking Empanadas con Picadillo Sift the flour with a pinch of salt into a mixing bowl, or place in a food processor and mix once or twice. Rub in the margerine and shortening until the mixture resembles fine breadcrumbs, or work in the food processor, being careful not to over-mix. Mix the liquid gradually, adding enough to bring the pastry together into a ball. (In a food processor, add the liquid through the funnel while the motor is running.) Wrap the pastry well, and chill for 20 to 30 minutes. Brown the ground meat well, and drain away as much of the fat as possible. until the onion is soft. Add to the meat. Then add the cocoa, flour, spices, oregano, and seasonings. Stir well and cook briefly before adding the chilies and the tomatoes. Cook slowly for 10-15 minutes. Add the nuts and the olives, and allow to cool. (Oh, you were supposed to add the parsley with the tomatoes, above.) Roll out the pastry on a floured surface. (We didn't do this. We ran the dough through the pasta machine - much easier! We found the #3 setting on our Atlas pasta maker to be the right thickness.) Cut the dough into 4 inch rounds. (I used a leftover container from ricotta cheese to get the right size.) Place about 1-1/2 tablespoons of filling on the dough circle. Fold over, and press to seal. If the dough is a little dry, moisten the edges with a little warm water (with your finger) before pressing the edges together. Crimp the edges with a fork. With a toothpick, prick several holes on the top of the empanada to allow the steam to escape. Mix the glaze ingredients together. Place empanadas on a baking sheet, and brush with the egg glaze. Bake at 425 for 15-20 minutes, or until golden brown. If you like, you can freeze these. To bake frozen empanadas, place the frozen pastries on a cooking sheet and brush with the egg glaze. Bake for 30-35 minutes at 425 degrees. Makes 15 empanadas. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: MEDIUM WHITE BREAD Categories: Breads Servings: 4 3/4 c Water 1 tb Dry milk (I use buttermilk) 2 c Bread flour 1 tb Butter ( slivered) 1 ts Salt 1 pk Yeast 2 tb Sugar Contributed to the echo by: Merrilyn Vaughan Originally from: Hitachi Breadmaker book Here is a MEDIUM white bread: Place all ingredients in bucket and press 'start'. Process 4 hours and 10 minutes. Remove from bucket. Brush with butter for softer crust. Cool. Store....or EAT! MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: LOW-FAT SOUR CREAM SUBSTITUTE Categories: Sauces Servings: 1 1 oz Container lowfat cottage 2 tb Buttermilk Cheese 1 ts Lemon juice Contributed to the echo by: Randall Chrisman This is something that a friend of mine learned in her efforts to cut down on the amount of fat in her diet. Seems she and her husband were quite fond of sour cream (being the kind of people that would toss it onto the potato and not stop until you couldn't see the potato!) This is a really great substitute for the topping...such to the point that I'm not fond of sour cream anymore. Optional: Schilling Cheese Sauce Mix Hidden Valley Reduced Calorie Ranch Mix the Hidden Valley Blue Cheese Dressing MIX. Dump the cottage cheese, buttermilk and lemon juice into a food processor with metal blade. Process until smooth (and I mean SMOOTH...can turn grainy unless you give it time...when you think it's done, process it some more.) When it's done, you have the option of blending in any of the powdered dressing mixes (we use 3/4 package for flavor - more than that and you've reduced your fat intake and TRIPLED your sodium intake.) You need to pour the contents back into the cottage cheese container and let it set for an hour or so. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: SPANISH HOT DOGS AND RICE Categories: Meats Servings: 4 1 cn Stewed tomatoes. 3/4 c Green pepper, diced 1/2 lb Hot dogs sliced 1/2" 3/4 c Onion, diced Thick Rice for 4 people Contributed to the echo by: Marge Clark The recipe has no real measurments...is a "what you have"... Spanish hot dogs & rice: Enough rice for four people... put rice on to cook...while it's cooking slice as many hot dogs as you have (lets say 1/2 pound or more) into pennies, about 1/2 inch thick. dice 1 green pepper...I used to use the frozen diced pepper and use a couple of handsful..maybe 3/4 cup? Diced onion. ditto on the amount. combine all the above, heat, while the rice is cooking...set the table and spray on some perfume. This is obviously not a gourmet feast for company. But everyone ATE it! and there is little that's faster or easier! MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: SOUTH OF THE BORDER BUNDLES Categories: Mexican Servings: 4 6 10-INCH flour tortillas 1 ts Chili powder 4 oz Cheddar or American Cheese 1 Tomato, seeded and chopped 1 cn Refried beans Sliced green onion 1/2 c Sliced green onions Taco sauce (optional) 1 cn Diced green chile peppers Contributed to the echo by: Pat Knox SOUTH OF THE BORDER BUNDLES Wrap tortillas tightly in foil. Heat in a 350 degree oven for 10 minutes. Cut the cheese into 6 sticks. In a bowl, stir together the refried beans, 1/2 cup onion, chili peppers, and chili powder. Remove one tortilla from foil; recover remaining tortillas. Spread the tortillas with about 1/3 cup of the bean mixture to within 2 inches of the edge. Top with 1 tablespoon chopped tomato. Place one cheese stick in center of tortilla. Fold in two sides; roll up jelly-roll style. Place on a greased baking sheet. Repeat with remaining tortillas. Bake in a 350 degree oven for 15 to 20 minutes or till heated through. Serve bundles warm. Spoon taco sauce atop each bundle and sprinkle with additional sliced green onion, if desired. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: TUNA STEAKS Categories: Fish Servings: 4 2 ts Olive oil 2 ts Soy sauce 2 ts Margarine, melted Tuna steaks Contributed to the echo by: Pat Knox Use tuna, swordfish, or halibut steaks, cut 1/2 inch thick Place fish in a well-greased wire grill basket. Combine oil, melted butter, and soy sauce; brush some of the mixture over fish. Grill fish steaks over medium-hot coals 4 minutes. Turn the wire basket; baste fish again with the remaining soy mixture. Grill 3 to 5 minutes more or till fish just flakes with a fork. Makes 4 servings. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: PEPPY BEEF ENCHILADAS Categories: Mexican, Beef Servings: 4 3/4 lb Lean ground beef 8 6-inch flour tortillas 3/4 c Picante sauce 1/2 c Picante sauce 1/2 ts Cumin OR 1/2 c Shredded cheddar cheese 1 ts Chili powder Contributed to the echo by: Pat Knox Peppy Beef Enchiladas In a skillet cook ground beef till browned. Drain well. Return to skillet. Stir in 3/4 cup picante sauce and cumin or chili powder. Cook 1 or 2 minutes more. If necessary, warm tortillas in a 350 degree oven for 5 minutes to soften. Spoon beef mixture near one edge of each tortilla and roll up jelly-roll style. Spray 13x9x2 pan with nonstick cooking spray and place tortillas in it, tucking ends in, if necessary. Spoon the 1/2 cup picante sauce over tortillas evenly and top with cheese. Bake in 350ø degree oven 15 minutes or till cheese is melted and tortillas are heated through. Serves 4. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: MRS. FIELDS Lemon Poppy Seed Cookies Categories: Cookies, Desserts Servings: 1 2 c All-purpose flour 1/4 c Salted butter, softened 1/2 ts Baking powder 1 c White sugar 1 1/2 ts Freshly grated lemon zest 2 lg Egg yolks 1 ts Ground corriander 1 lg Whole egg 2 tb Poppy Seeds 1 1/2 ts Pure lemon extract Preheat oven to 300-degrees F. In a medium bowl combine flour, baking soda, lemon zest coriander and poppyseeds. Mix well with a wire whisk and set aside. In a large bowl cream butter and sugar with electric mixer at medium speed until mixture forms a grainy paste. Scrape down sidw of bowl, then add yolks, egg and lemon extract. Beat at medium speed until light and fluffy. Add the flour mixture and mix at low speed just until combined. Do not overmix. Drop by rounded tablespoons onto ungreased cookie sheets, 2 inches apart. Bake for 23-25* minutes until cookies are slightly brown along edges. Immediately transfer cookies with a spatula to a cool surface. Yield: 2 dozen. *Note: Watch your time carefully on these cookies. Some of her various cookie recipes are done perfectly at the time she states, but others are crispy with all the chewiness baked out of them at the time she gives. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: SCOTCH BARLEY BROTH Categories: Soups Servings: 1 2 lb Shoulder of mutton 2 Onions, chopped 1 c Dried green peas 3 Carrots, diced 1/2 c Pearl barley 1 c Turnip, diced 2 qt Cold water 1/2 c Celery, diced 2 ts Salt 1 tb Parsley, chopped 1/4 ts Pepper Soak green peas overnight and soak barley for 2 hours. Wipe meat and trim off fat. Put into broth pot with cold water, salt and pepper. Slowly bring to the boiling point and skim. Add peas, barley and onions and simmer gently for 2 hours. Cool then skim fat from broth. Bones may be removed if desired. Add carrots, turnip and celery and simmer 30 minutes until vegetables are tender. Season with more salt if needed and pepper to taste. Twenty minutes before serving, add parsley and remove any film of fat that has gathered on the surface. Out of Old Nova Scotia Kitchens by Marie Nightingale shared by Elizabeth Rodier MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: THAI ROAST PORK WITH STICKY RICE* Categories: Thai, Main dish, Meats Servings: 7 3 c Uncooked sticky rice 3 tb Whiskey (optional) 6 c Very warm (almost hot) water 1/4 c Chopped cilantro leaves 4 tb Oil 1/2 c Chopped green onions 1 1/2 lb Pork roast 3 md Cucumbers; sliced 2 tb Oyster sauce 2 lg Tomatoes; sliced 5 tb Sugar Sliced fresh chilies 1 tb Thai dark sweet soy sauce - to taste 2 1/2 tb Light soy sauce *MOO YANG KAO NEOW ~~~~~~~~~~~~~~~~~~ Wash and pat dry the pork. Slice into large pieces--about 1" thick. Poke both sides of each piece with a fork or skewer and place in a flat bottom container with lid. Blend oyster sauce, sugar, the two soys and whiskey well. Pour over the pork and mix. Cover and marinate in the refrigerator at least 1 hour. Overnight for best result. Soak sticky rice in water for 30 mins and drain well. Pour rice in a wet-paper towel lined steamer and steam over high heat for 40-45 minutes. Place cooked rice in a container and mix with the oil to coat well. Cover and set aside. Charcoal grill the pork over medium heat until well done. Drizzle some of the marinating liquid on each side halfway through the cooking time. In a small sauce pan, bring the rest of marinating liquid to a boil and pour into a gravy bowl. Slice pork into 1" X 1 1/2" pieces and about 1/4" thick. Spread the rice onto a platter. Cover with the pork pieces and pour the marinating liquid over the pork. Sprinkle cilantro, green onions and chilies. Garnish with sliced cucumbers and tomatoes. Shared by Gail Shimizu (BWHT68A) MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Chocolate Brownie Waffles Categories: Breads, Desserts Servings: 6 1/2 c Shortening 1 1/4 c Cake flour 1 c Granulated sugar 1/2 ts Cinnamon 2 oz Unsweetened chocolate 1/2 c Milk - melted 1 ts Vanilla extract 2 Eggs; well beaten 1/2 c Chopped walnuts (optional) 1/2 ts Salt Work shortening with a spoon until fluffy and creamy. Gradually add sugar, while continuing to work with a spoon until light. Add melted chocolate and eggs and blend well. Sift together the dry ingredients and add alternately with milk, to which the vanilla has been added. Add nuts and mix thoroughly. Bake on a waffle iron. Makes 6 waffles. Serve topped with vanilla or coffee ice cream. They are quite rich. Source: Mrs. G. B. Howell, Jr. The Gasparilla Cookbook - ISBN: 0-9609556-0-7 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Barb's Special Sweet Breads Part I Categories: Breads Servings: 1 MMMMM-----------------------------BARB DAY---------------------------------- 3 pk Yeast 3 tb Sugar 1 c -Water; lukewarm 1 1/2 c Butter 1 Egg; slightly beaten 1 ts Salt 4 c Flour; sifted MMMMM----------------------SEE OTHER RECIPE PARTS--------------------------- MMMMM-------------------FOR VARIATIONS AND FILLINGS------------------------ - Vanilla cream - raisins - Almond butter - Egg wash - Plumped currants or - Icing For the dough: Put the water in a mixing bowl and sprinkle the yeast over it. Stir until the yeast has dissolved. Beat the egg into the yeast mixture, and set aside. Sift together the flour, sugar, and salt. Add the yeast mixture. Knead until the mix forms a ball- if too moist add a bit more flour. Knead 10 minutes more. Roll out to an 11" square. Spread 1/2 cup butter over the surface of the dough. Fold the dough into thirds and wrap in a damp cloth. Refrigerate 20 minutes. Repeat this process beginning from rolling out the dough, two more times. While the dough is in the refrigerator the last time, you should prepare the fillings, icings or other recipes you will need for the finished pastries. The following parts will give you the variety of pastries made with this dough, and the methods. They will be followed by additional recipes needed to prepare the pastries. Source: Vera Stevens (my mother) MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Barb's Special Sweet Breads Part 2 Categories: Breads Servings: 1 MMMMM-----------------------------BARB DAY---------------------------------- MMMMM-------------------INSTRUCTIONS FOR WEINERBROD------------------------ Place the dough on a lightly floured board and cut it in half. Roll each piece into 24" X 6" strip. Spread the surface with Almond butter. Fold the edges lengthwise toward the center, allowing 1" space in the center. Sprinkle the plumped currants and spoon the Vanilla Cream into the 1" space between the edges. Repeat with second strip. Place both lengths of dough on a baking sheet and shape strips together like a giant pretzel, tucking in the ends. Brush with the egg wash and sprinkle with almonds. Allow the dough to rise 1 hour in a cool room. When light, bake 35 minutes in a 375 degree F. oven. (or, if making small pastries, 10-12 minutes) Cool and ice. Cut in 3" pieces. This makes 1 large pastry or 24 small ones. See later parts for necessary fillings and icings. Source: Vera Stevens, (my mother) MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Barb's Special Sweet Breads Part 3 Categories: Breads Servings: 1 MMMMM-----------------------------BARB DAY---------------------------------- MMMMM--------------------INSTRUCTIONS FOR SPANDAUER------------------------- Your favorite jelly Place the dough on a floured board and cut it in half. Roll each half 1/4" thick Cut into 4" squares. Spread Almond butter on each square. Sprinkle plumped currants or raisins on top. Fold corners to center. Put a bit of your favorite jelly in the center. Spoon Vanilla Cream in center. Place 2" apart on baking sheet. Brush with egg wash. Let rise till puffy. Brush again with the egg wash. Bake at 375 degrees F. for 10-12 minutes. Source: Vera Stevens, my mother MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Barb's Special Sweet Breads Part 5 Categories: Breads Servings: 1 MMMMM-----------------------------BARB DAY---------------------------------- MMMMM---------------------INSTRUCTIONS FOR SNAILS-------------------------- Place dough on a lightly floured board and roll into a large rectangle 1/4" thick. Spread with almond butter and plumped currants or raisins. Roll jelly roll style. Cut into 1" slices and place slices 2" apart on baking sheet, cut side down. Spoon Vanilla cream in the center of each. Let rise until light. Bake 10-12 minutes at 375 degrees F. Ice and sprinkle with almonds. Source: Vera Stevens, my mother MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Barb's Special Sweet Breads Part 7 Categories: Breads Servings: 1 MMMMM-----------------------------BARB DAY---------------------------------- - Additional recipes for - series - preparing breads in this MMMMM--------------------ALMOND BUTTER INGREDIENTS------------------------- 1/2 c Sugar 1/2 c Blanched almonds; minced 1/2 c Butter - MMMMM------------------------ICING INGREDIENTS----------------------------- 1 c Confectioners' sugar Candied cherries 2 tb Water Slivered almonds - Garnish icing with: - MMMMM--------------------VANILLA CREAM INGREDIENTS------------------------- 2 tb Sugar 1 c Milk 2 tb Flour 2 ts Vanilla 2 Egg yolks - MMMMM-------------------------PLUMPED RAISINS------------------------------ 2 tb Rum or Cognac - 1/2 c Currants or raisins MMMMM-----------------------------EGG WASH---------------------------------- 1 Egg 2 tb Water ALMOND BUTTER: Cream together the sugar and butter, then blend in the almonds, making sure to mix well. ICING: Beat the sugar and water together until completely blended. Drizzle over the pastry and garnish with cherries and almonds if desired. VANILLA CREAM: Combile all the ingredients except the vanilla in a saucepan. Blend and cook for 3 minutes, stirring constantly. Remove from heat and stir in the vanilla. Whip mixture occasionally to keep it from forming a film, if not using immediately. PLUMP CURRANTS: Sprinkle the rum or cognac over the currants (or raisins) and set aside until they have been plumped. EGG WASH: Beat together the egg and water, mixing well. Reserve for use as needed. Source: Vera Stevens, my mother MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Cheesecake Breadring Categories: Breads Servings: 10 MMMMM-----------------------------BARB DAY---------------------------------- 1 pk Hot roll mix 1 tb Vanilla 8 pk Cream cheese; softened 1/2 c Sour cream 1/4 c Sugar 2 Eggs 1/2 c Sugar 6 tb Butter; melted 1 Egg OVEN TEMP: 350 SOFTEN YEAST FROM ROLL MIX IN 1/4 CUP WARM WATER. COMBINE THE MIX AND 1/4 CUP SUGAR. STIR IN THE YEAST, EGG, SOUR CREAM AND BUTTER. MIX WELL. PLACE DOUGH IN GREASED BOWL, TURNING ONCE. COVER AND CHILL 2 TO 3 HOURS. TURN DOUGH ONTO FLOURED SURFACE. ROLL THE DOUGH INTO A 18" CIRCLE. FIT INTO A 6 CUP MOLD RING, ALLOWING SOME DOUGH TO HANG OVER THE EDGES.(DOUGH WILL COVER THE CENTER HOLE.) BEAT CREAM CHEESE, SUGAR AND VANILLA TILL SMOOTH. ADD EGGS, ONE AT A TIME, BEATING WELL AFTER EACH ADDITION. POUR INTO MOLD. BRING DOUGH FROM SIDES OVER THE TOP OF FILLING. SEAL TO CENTER OF MOLD. CUT AN X IN THE DOUGH COVERING THE CENTER HOME. FOLD THE FOUR TRIANGLES BACK OVER TOP OF RING, SEALING TO OUTER EDGES. LET RISE UNTIL ALMOST DOUBLE, 1 TO 1 1/2 HOURS. BAKE 35 TO 40 MINUTES OR UNTIL WOODEN PICK INSERTED INTO FILLING COMES OUT CLEAN. COOL IN THE PAN 10 MIN. TURN OUT ON A RACK, SPRINKLE WITH CONFECTIONERS SUGAR AND SERVE. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Low Fat Lentil Chili Categories: Main dish Servings: 4 MMMMM-------------------------PHILLY.INQUIRER------------------------------ 8 oz PORK; lean, boneless or 3 CELERY; STALKS, SLICED - GROUND TURKEY 1/4 ts GARLIC POWDER 1 c - WATER 1 md ONION; CHOPPED 2 ts CHILI POWDER 1/4 ts CUMIN; GROUND 16 oz TOMATOES; CUT UP 1 c LENTILS 1 ts SUGAR 3/4 c SPICY TOMATO JUICE TRIM ANY FAT FROM MEAT.CUT MEAT IN 1/2" CUBES.HEAT A NON STICK SAUCEPAN OR PAN SPRAYED WITH COOKING OIL OVER MEDIUM HIGH HEAT.BROWN MEAT QUICKLY A STIR IN UNDRAINED TOMATOES,CELERY,ONIONS LENTILS,WATER,TOMATOJUICE,CHILI POWDER,SUGAR,GARLIC,AND CUMIN.BRING MIXTURE TO A BOIL;REDUCE HEAT.COVER AN SIMMER FOR ABOUT ONE HOUR OR UNTIL LENTILS ARE TENDER.MAKES FOUR SERVINGS. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Spicy Corn and Black Bean Salad Categories: Salads Servings: 11 -Robbie Shelton ******DRESSING****** ******SALAD****** 1/3 c Oil 2 cn Mexicorn; (corn and red and 1/4 c Rice Wine Vinegar or White -green peppers), 11oz, -Vinegar -drained 1/4 c Orange Juice 15 oz Black beans; drained, rinsed 1 ts Garlic; minced 4 1/2 oz Sliced Mushrooms; drained 1/2 ts Salt 1/2 c Green Onions; sliced *****BEFORE SERVING***** 1/2 c Cucumbers; peeled, slice 1/4 c Fresh Cilantro; chopped -thin 1 tb Orange Peel; grated 2 tb Fresh Jalapeno Pepper; 2 ts Cumin seed (or 1 ts) -finely chopped Lettuce Leaves In large bowl, combine all salad ingredients; blend well. In small bowl using wire whisk, blend oil, vinegar, orange juice, garlic and salt. Pour over salad; toss gently. Cover; refrigerate 1 to 2 hours to blend flavors. Just before serving, drain salad. Stir in cilantro, orange peel and cumin seed. Serve in lettuce-lined bowl or on lettuce-lined plates. Store in refrigerator. Makes 11 (1/2-cup) serving. Pillsbury bake-off recipes - Green Giant Mushroom Edition. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Three Beans in Lettuce Parcels Categories: Chinese, Vegetarian, Kaz, Stir fry Servings: 2 2 1/2 tb Garlic and herb dressing 1 Medium red chilli 100 g Chickpeas 1/2 tb Chives 100 g Black eye beans 4 Chinese lettuce leaves 100 g Flageolet beans Salt and pepper to taste 1. Heat the dressing in a wok over a medium heat. Add the beans and chilli and stir fry for 2-3 minutes until the majority of the liquid has evaporated. Season to taste, and add chives. Divide the mixture between the lettuce leaves and serve. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Oriental Noodles with Vegetables Categories: Vegetarian, Chinese, Pasta, Kaz, Vegetables Servings: 2 175 g Chinese egg noodles 1/2 Green pepper, diced 1 1/2 tb Vegetable oil 1/2 tb Soy sauce 1/2 Garlic clove, sliced/peeled 1/2 tb Sesame oil 1/2 Chopped onion 1 tb Peanuts 1 Sliced carrot 1. Cook the noodles in boiling water for 7 minutes. Drain well. 2. Heat the oil in a wok and stir fry the garlic and ginger for 1 minute. Add the onion and stir fry for 2-3 minutes. Add the pepper, and carrot and stir fry for 2-3 minutes. 3. Add the noodles and cook for 2-3 minutes. Stir in the soy sauce and sesame oil and sprinkle with the peanuts. Serve. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Spiced Vegetable Pasties Categories: Vegetarian, Kaz, Spicy, Pastry, Indian Servings: 2 MMMMM------------------------------PASTRY----------------------------------- 50 g Wholemeal flour 1/4 ts Salt 50 g Plain white flour 50 g Margerine MMMMM-----------------------------FILLING---------------------------------- 1/2 Peeled and chopped onion 50 g Peeled and diced potato 1 tb Oil 50 g Peeled and diced carrots 1/2 Crushed garlic clove 210 g Chick peas 1/2 tb Ground coriander Salt 1/2 ts Ground cumin Pepper Filling. 1. Fry the onion in the oil for 5 minutes and add the garlic, spices, carrot and potato. Cook for ten minutes, or until the vegetables are tender. 2. Add the chick peas and season with the salt and pepper. Leave to cool down. 3. Preheat the oven to 200C/400F/GM6. Pastry: 1. Sift the flours and salt into a large bowl. Add the margerine and rub into the flour with your hands until the mixture is like bread- crumbs. 2. Add the cold water and press the mixture together to form a dough. Turn out onto a floured board and divide into 2 equal pieces. 3. Take out one piece of the dough and knead lightly, pressing it into a round shape. 4. Roll it into a circle about 15cm across. Put 1/2 of the vegetable mixture on top and fold into a pasty type shape and press the edges together. 5. Pierce a couple of holes in the top and bake for 20 minutes or until crisp. This recipe is also nice with filo pastry, or the samosa packets you can buy. If you use filo pastry remember to brush the outside with some melted margerine or butter to prevent sticking. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Pasta with Spicy Pea Sauce Categories: Vegetarian, Kaz, Pasta, Foreign, Spicy Servings: 2 1 c Yellow split peas 1/2 ts Ground allspice 1/2 tb Olive oil 1/8 c Lemon juice 1/2 Garlic clove 1 ts Lemon rind 1/8 ts Chilli powder 250 g Fresh fettucine 1/4 ts Turmeric Fresh coriander sprigs 1/4 ts Ground coriander Preparation: crush the garlic clove and chop the onion. 1. Place the peas in a large pan. Cover with cold water. Bring to the boil and boil, uncovered for 25 minutes. Drain. 2. Heat oil in a pan. Add onion and garlic and cook over a low heat for 2 minutes. Add the spices , stirring for 2 minutes. 3. Add the well drained peas, lemon juice and rind. Stir to combine and cook over a low heat for 8-10 minutes. 4. Cook the pasta in a large quantity of boiling water until just tender. Drain and place on a large serving plate. Pour sauce over the pasta and garnish with the coriander leaves. Serve immediately. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Pasta with Lentils and Spinach Categories: Pasta, Vegetarian, Kaz, Italian Servings: 2 1/2 c Red lentils 1/2 Onion 250 g Wholemeal spaghetti 3 Spinach leaves 7 1/2 g Butter 1/2 tb Lemon Juice 1/2 ts Ground nutmeg 1/8 c Toasted pine nuts 1. Cook the lentils in boiling water until tender. 2. Cook the pasta in a large quantity of boiling water until just tender. 3. While they are cooking melt the butter in a pan. Add the nutmeg and onion and cook over a gentle heat until the onion is soft. Add spinach, cover and cook until the spinach is just tender. 4. Drain the lentils, add the lemon juice;stirring to combine. Drain the pasta. Combine the lentils, pasta and spinach. Place on a serving plate and sprinkle with pine nuts. Serve immediately. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Calico Fruit Salad Categories: Salads, Fruits, Dressings Servings: 6 1 qt Ice Berg Lettuce Chunks; 2 c Tart Apples; Chopped -(Otherwise Known As Head 2 lg Bananas; Sliced -Lettuce) 1/2 c Raisins MMMMM----------------------PEANUT BUTTER DRESSING--------------------------- 1/4 c Peanut Butter 1/4 c Milk 3 tb Honey 1/2 c Miracle Whip Salad Dressing FOR THE SALAD: Combine the lettuce and fruit, tossing lightly to mix. FOR THE DRESSING: Combine the peanut butter and honey, then gradually add the milk. Add the dressing and mix well until well blended. Chill until serving time. VARIATION: The dressing may also be served as a dip with apple and pear slices or banana chunks. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Baked Potato Spears Categories: Appetizers, Vegetables Servings: 4 3 lg Baking Potatoes ;Onion Salt 1/4 c Miracle Whip Salad Dressing ;Pepper Scrub the potatoes and cut them lengthwise into thick slices, then cut the slices into thick strips. Brush the strips with the salad dressing. Place on a greased 15 1/2 X 10 1/2-inch jelly roll pan and season to taste with the onion salt and pepper. Bake in a preheated 375 Degree F for 50 minutes or until tender and golden brown. NOTE: The recipe can be doubled for an entertaining snack or to serve with hamburgers or bratwurst. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Breakfast Pizza Categories: Breakfast, Eggs, Italian, Cheese, Pizza Servings: 6 8 oz Mozzarella Cheese, grated 1/4 md Onion, chopped 6 Eggs 3/4 md Onion, from above, ringed 1 1/2 c Milk and/or cream 1 md Green pepper, ringed Salt and Pepper, to taste 1 Pizza crust Prepare your favorite pizza crust and get ready to bake, as a regular pizza. Make sure that you have a fairly high ridge, as the there is a lot of mixture, and it is fairly watery. Pugliese bread dough works very well for a crust. Beat eggs lightly. Add cheese, onion and salt and pepper. Mix gently. Lightly brush olive oil over the pizza base. Pour mixture over the crust. Place rings of green pepper over the top. You can also include onion rings, mushrooms, or other favorite Pizza toppings. Color contrast helps here, as the mixture is rather plain looking. Bake at 450 degrees for about 15-20 mins, or when crust is brown and egg mixture is set. I got the recipe from a TV show about how to make Pizzas, on PBS. People that won't eat Pizza or Eggs with even go for this! From Dan Ceppa MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Ham and Asparagus Pasta Categories: Main dish, Pasta, Ham, Asparagus, Vegetables Servings: 4 3/4 lb Fresh asparagus spears or 1 c Evaporated skim milk - one 10-oz. pkg. frozen 10-oz. multicolored pasta - asparagus - such as wagon wheel or 2 cn (14-1/2-oz.) stewed tomatoes - corkscrew - cut up 6 oz Lean fully cooked ham, cut 1 tb Dried parsley flakes - into bite-size strips 1/2 ts Dried basil, crushed 1 sm Red or green sweet pepper 1/2 ts Dried oregano, crushed - cut into strips 1/8 ts Ground red pepper (optional) Grated Parmesan cheese (opt) Snap off and discard the woody bases from the fresh asparagus, if using. Bias-slice the asparagus into 1-inch pieces. (Or thaw and drain the frozen asparagus.) FOR SAUCE, in a medium saucepan combine stewed tomatoes, parsley, basil, oregano, and ground red pepper, if desired. Bring to boiling. Simmer the sauce, uncovered, about 15 minutes or till reduced to 2-1/2 cups, stirring occasionally. Add the evaporated milk all at once, stirring constantly. Heat mixture through; do not boil. Meanwhile, prepare pasta according to package directions EXCEPT add the asparagus, ham and sweet pepper to the boiling water during the last 4 minutes of cooking time. Drain pasta and vegetables. To serve, place pasta mixture on a serving plater. Spoon the sauce over the pasta. Serve with Parmesa cheese, if desired. Serve at once. Makes 4 or 5 main-dish servings. NUTRITIONAL INFORMATION: 465 calories, 4 g fat, 15 meg chol. SOURCE: Better Homes and Gardens Magazine, March 1993 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Baked Chicken Categories: Chicken, Meats, Salad dress Servings: 4 4 4-oz. boneless, skinless 1/4 c Reduced-calorie Catalina - chicken breast halves - salad dressing 1/8 ts Ground red pepper 1 tb Dijon-style mustard 1/4 ts Black pepper 1 ts Worcestershire sauce Rinse chicken; pat dry with paper towels. Combine the red and black peppers; rub over chicken breasts. Combine the salad dressing, mustard and Worcestershire sauce. Lightly brush both sides of chicken breats with some of the dressing mixture. Place chicken in a shallow baking dish or pan. Bake, uncovered in a 375-degree oven for 20-25 minutes or till chicken is no longer pink. In a small saucepan heat any remainging dressing mixture just to boiling; serve with chicken. Makes 4 servings. NUTRITIONAL INFORMATION PER SERVING: 145 cal. 4 g fat, 59 mg chol. SOURCE: Better Homes and Gardens Magazine, March 1993 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Lemon-Pepper Potatoes Categories: Side dish, Potato, Chives Servings: 4 1 1/2-oz. envelope butter- 1/2 ts Lemon-pepper seasoning - flavored mix 1/4 c Water 1 tb Snipped fresh chives or 1 lb Small red potatoes (6 to 8), - sliced green onion tops - cut into 1 inch pieces In an 11x7x1-1/2 bkg. pan combine the butter-flavored mix, chives, and lemon-pepper seasoning. Stir in the water. Add the potatoes, toss to coat well. Bake, uncovered, in 375-degree oven for 45 to 50 minutes or till potatoes are tender and beginning to brown, stirring twice. Makes 4 side-dish servings. NUTRITIONAL INFORMATION: 125 cal, 0 g fat, 0 mg chol. SOURCE: Better Homes and Gardens Magazine, March 1993 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Chewy Oatmeal Cookie Categories: Cookies, Desserts, Oatmeal, Nuts Servings: 1 3/4 c Butter flavored Crisco - instant or old fashioned) 1 1/4 c Firmly packaged light brown 1 c All-purpose flour - sugar 1/2 ts Baking soda 1 Egg 1/2 ts Salt 1/3 c Milk 1/4 ts Cinnamon 1 1/2 ts Vanilla 1 c Raisins 3 c Quaker(R) Quik Oats (not 1 c Coarsely chopped Walnuts Heat oven to 375-degrees F. Grease baking sheet with Butter Flavor Crisco. Combine Butter Flavor Crisco, light brown sugar, egg, milk and vanilla in large bow. Beat at medium speed of electric mixer until well blended. Combine oats, flour, baking soda, salt and cinnamon. Mix into creamed mixture at low speed just until blended. Stir in raisins and nuts. Drop rounded tablespoonfuls of dough 2 incheds apart onto paking sheet. Bake at 375-degree for 10 to 12 minutes, or until lightly browned. Cool 2 minutes on baking sheet. Remove to kitchen counter. About 2 1/2 dozen cookies. VARIATIONS: HALF-DIPPED COOKIES-Omit raisins & nuts. Bake and cool. Microwave 1 cup Duncan-Hines Dutch Fudge Frosting fo 20-25 seconds, or until smooth and thin. Dip top half of cookie in frosting. Lay on Waxed paper until set. FAVORITE CHIP COOKIES-Omit raisins & nuts. Add 1 cup baking chips to batter. Bake & cool. MAPLE WALNUT COOKIES- Omit raisins. Add 1-1/2 tsp maple flavoring to batter. Bake & cool. Frost top of cooled cookie with mixture of 1 container Duncan Hines Vanilla Layer Cake Frosting and 1 tsp maple flavoring. Garnish with walnut half. SOURCE: Silver Palate Cookbook. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Danish Pastry Categories: Pastry Servings: 6 4 To 6 cups flour 1/4 ts Ground cardamom seeds 2 pk Dry yeast or 1 ounce fresh -(optional) -yeast 1 ts Vanilla 3 tb Sugar 1 1/4 c Cold milk (approximately) 1 ts Salt 2 c Butter, firm, but not ice 3 Whole eggs or 6 egg yolks -cold 1 ts Grated orange rind When making Danish pastry it is important to keep the dough very cold. In shaping small pastries, it is sometimes necessary to re-chill partially shaped dough until it is firm enough for the job to be completed. When you first make the pastry, be careful to follow all the rules. Don't make it in the summertime unless your kitchen is air conditioned. After you gain experience you may attempt short cuts such as rolling out and folding the dough twice in succession without re-chilling. Another way of shortening the process is by placing the dough in the freezer between rollings. Usually 10 minutes in the freezer is suffiecient. When you use this short cut, be careful not to freeze the dough solid. The shaped pastries can also be chilled in the freezer. They can even be baked frozen if extra baking time is allowed. Any unbaked yeast pastries, however, should never be kept frozen for more than a week or so; and it is preferable to bake anish pastry within a day or two after it has been shaped. Place 4 cups flour in large bowl. Reserve remaining flour for rolling. Make a well in center of bowl. If dry yeast is used, see directions on package. If fresh yeast is used, cream it with sugar and salt to make a syrup. Add egg yolks or whole eggs, grated orange rind, ground cardamom seeds, and vanilla. Pour yeast mixture into well. Add one cup milk and 1/4 cup butter cut into pieces. Mix with finger tips, adding more milk if necessary to make a medium-soft dough. Knead dough in bowl for 5 minutes, or until it is smooth but not elastic. Flour it and let rest in refrigerator for 30 minutes. While dough is resting, form remaining butter into a flattened brick. Using some of the reserved flour on wax paper or pastry cloth, roll out butter into a square about 1/3 inch thick. Use plenty of flour under and on top of butter to keep it from sticking. Loosen it frequently as you rol. Cut the square in 2 pieces. Place in refrigerator between sheets of wax paper. Roll out dough on well-floured cloth to make a rectangle 3 times longer than wide and about 1/3 inch thick. Brush excess flour from dough. Place a piece of butter in center. Fold one end of dough over butter. Place remaining butter on top. Fold second end over the butter. Press edges together. Turn dough, changing its position so that the short ends are parallel with the edge of table nearest you. Roll out on well-floured cloth, using a firm, even motion to spread butter together with dough. Try to work quickly, but check frequently underneat the dough to be sure it isn't sticking. Roll out a rectangele 3 times longer than wide, about 1/3 inch thick. rush excess flour from surface. Fold both ends of dough to meet in center. Press edges together, then fold in half as if closing a book, which will make 4 layers of dough. Flour dough. Place on a cooky sheet. Cover with aluminum foil. Refrigerate for 1/2 hour. Repeat rolling and folding dough 3 more times, chilling it 20 minutes between rollings. Be sure to change position of dough each time so that the short ends of dough are parallel with the edge of the table nearest you when you start rolling. After the final folding, chill dough at least 3 hours before shaping and baking. From: The Art of Fine Baking Shared By: Pat Stockett MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Cheese Filling for Danish Pastry Categories: Breads Servings: 12 2 lb Baker's or pot cheese 8 oz Sugar 3 Eggs 1 tb Grated lemon zest 4 oz Raisins (optional) 1. Rub the cheese through a sieve. 2. Using the paddle attachment, cream the cheese and sugar until smooth. Add eggs and lemon zest and mix in. 3. If desired, add in the raisins. Yield: 3 lb. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Beef and Macaroni Chili Categories: Main dish, Low-cal Servings: 4 1 c Macaroni, raw 1 pn Salt 1/2 lb Ground beef 1 pn Pepper, freshly ground 1/2 ts Garlic powder 1 cn Tomato soup 1 ts Chili powder 1 oz Mozzarella cheese 15% mf Cook macaroni about 7 minutes. Brown meat in largest saucepan and drain off all fat. Add garlic, chili powder, salt and pepper. Mix well and cook on low about 5 minutes. Add cooked macaroni and tomato soup. Heat thoroughly. Just before serving add grated cheese. Cover and heat until cheese melts. 3 protein 1 1/2 starch 1 fruit & veg. Leftovers are good reheated the next day and can be frozen. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: EGGLESS MOCK MAYONNAISE Categories: Dressing Servings: 1 3 tb Evaporated milk 1 pn White pepper 1/4 ts Salt 1/2 c Vegetable oil 1/4 ts Paprika 4 ts Lemon juice 1/4 ts Prepared mustard Makes about 3/4 cup. Good with coleslaw, egg salad sandwich, potato salad. Combine in mixing bowl (or blender) milk, salt, paprika, mustard and pepper. Beat oil in gradually. Thin with 3-4 tsp lemon juice. Keep covered in refrigerator. From Joy of Cooking printed 1983. Shared by Elizabeth Rodier MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: STRAWBERRY ANGEL MOUSSE Categories: Low-cal, Desserts Servings: 4 3 c Unsweetened strawberries 14 ts Artificial sweetener * 1 c Water 1 ts Vanilla 1 tb Unflavored gelatin (1 packet 1/2 ts Almond extract (optional) 1 tb Cornstarch 1/4 c Instant skim milk powder 1 Egg, separated 1/4 c Ice water * equivalent of 14 tsp sugar, may use crushed tablets or liquid sweetener according to package directions. Slice strawberries. Pour water over strawberries, let stand 1 hour at room temperature. (frozen ones may take longer) Drain water from strawberries into a saucepan; reserve strawberries. Sprinkle gelatin over 2 tbsp of liquid drained from strawberries. Whisk cornstarch and egg yolk into remaining water. Cook and stir over medium heat until mixture boils and thickens slightly. Remove from heat. Add softened gelatin, sweetener, vanilla and almond extract, stirring until gelatin and sweetener dissolve. Stir in strawberries. Chill about 30 min or until mixture is partially set. Beat egg white, skim milk powder and ice water in a chilled bowl. Fold into thickened strawberry mixture. 1 Milk choice, 1 fruit & veg. choice, 1 fat & oils choice. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Keefer Court Sticky Rice Dumplings Categories: Rice, Pork Servings: 20 MMMMM------------------------------DOUGH----------------------------------- 3 c Glutinous Rice Flour 1 c Water 1/2 c Sugar MMMMM-----------------------------FILLING---------------------------------- 4 oz Pork loin 1/2 ts Salt 1 ts Rice wine 1/4 ts Black pepper 1/2 tb Cornstarch 1/2 ts Monosodium glutamate 1/4 ts Salt (opt.) 4 ts Oil 1/4 ts Sugar 1 ts Small chopped bamboo shoot 1 ts Cornstarch 1 ts Chopped green onion 1/2 c Water 1/2 ts Soy sauce 4 oz Dry shrimp 1 ts Sesame oil 8 c Oil for frying For dough: Mix the rice flour, sugar, and water. Knead into a smooth dough. Roll into a long roll and cut into 20 pieces. For filling: Dice pork, mix with the rice win, cornstarch, and salt. Heat pan and oil, stir-fry pork mixture until color changes, remove and drain. Reheat oil and stir-fry the chopped bamboo shoot and green onion until fragrant. Mix the soy sauce, sesame oil, salt, pepper, MSG, sugar, cornstarch, and water; add to bamboo shoots and onions. Bring to a boil, stirring, then add the pork mixture and the dry shrimp; stir together, then remove from heat; let cool. Taking one of the dough pieces, flatten with the palm on a hard surface. Using tips of fingers, press into a 2-inch flat circle; use a little oil on your fingers if dough is very sticky. Place a portion (1/20th) of filling into the center of the dough circle, fold in half and pinch edges to seal. Repeat, forming 20 meat-filled crescents. Heat oil for frying in a large wok or kettle until 350 to 375 degrees. Deep-fry half the dumplings until they rise to the surface and are golden brown and expanded, 4 to 5 minutes. Remove, drain, and repeat procedure for remaining dumplings. Makes 20. Posted by Ewan Grantham. Reposted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Siopow (Steamed Dumplings) Categories: Oriental, Appetizers Servings: 30 1 Wrapper recipe 1 c Minced water chestnuts 1 c Water 1/4 c Minced scallions 1 tb Oil 1/4 c Minced onions 1/4 ts Salt 1 Egg 1 c Chopped shrimp 1 ts Pepper 1/4 c Ground pork 1 ts Salt Boil wrapper. Remove from heat and pour in 1 1/2 cup flour and beat until it forms a ball. Divide into 1 1/4 inch balls and roll each until paper thin. Spoon 1 tbls. mixture into each wrapper, fold and seal. Arrange in steamer and steam 30 minutes. Again some expanation... these can be made with much thicker wrappers (the ones the street vendors sell are more like 1/2 to 1 inch thick) and the filling can be just about anything. I have done these with leftover meat and a few vegetables ... such as mushrooms, celery etc. Courtesy of Ted Taylor. Reposted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Sui Mai Pork Dumplings Categories: Appetizers, Chinese Servings: 30 3 Black Mushrooms, dried 1 Egg White 1/3 c Bamboo Shoots, canned 1 ts Salt 1/2 lb Pork Loin with Fatback 1/2 ts Granulated Sugar 1 ts Sesame Oil 1/4 ts White Pepper, freshly 1 ts Rice Wine or Dry Sherry Ground 1 tb Cornstarch 30 Won Ton Skins, defrosted * The 1/2 lb pork loin should be ground with 1 ounce of fatback. Cover mushrooms with boiling water and soak for 15 minutes. Drain, trim and discard tough stem ends and finely mince caps. Blanch bamboo shoots for 1 minute in boiling water; drain, pat dry and mince finely. In a large bowl, combine pork, mushrooms, bamboo shoots, sesame oil, rice wine, cornstarch, egg white, salt, sugar and pepper until well mixed. From into 30 1-inch balls. Trim the corner of won ton wrappers to form circles; cover with plastic wrap to prevent them from drying out. To assemble, place a meatball in the center of each wrapper and bring up sides, to form an open topped basket. Flatten the top of each meatball with a butter knife dipped in water and flatten bottoms of dumpling so they stand upright. Place on a lightly oiled plate and set in bamboo steamer or on an inverted heatproof bowl or trivet set in a wok filled with 2 inches of boiling water. Cover and steam for 5 to 8 minutes or until done. Serve meatballs hot and garnish plate with sprigs of fresh corianders. Makes 30. Makes 30 dumplings. From The Gazette, 91/09/11. Posted by James Lor. Reposted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Fun Gwau (Steamed Translucent Dumplings) Categories: Chinese, Appetizer Servings: 30 6 Dried Chinese black Sherry Mushrooms 1 1/2 ts Light soy sauce 6 oz Shrimp, shelled & deveined 2 ts Cornstarch 1 ts Salt 2 tb Chicken stock 1 1/2 tb Peanut oil 2 tb Coarsely chopped fresh 6 oz Ground pork butt Coriander leaves 1/4 c Finely diced bamboo shoots 1 Oil 1/4 c Finely diced water Wheat Starch Wrappers Chestnuts, preferably fresh (see recipe) 2 Green onions, chopped Light soy sauce, for 2 ts Sugar Dipping 1/4 ts White pepper Chinese mustard, for 1 tb Shao Hsing rice wine or dry Dipping can be prepared entirely in advance and reheated a few minutes before serving. The wheat starch wrappers have an interesting chewy texture, a unique translucent appearance and are absorbent of flavors. Roll out the wrappers as thin as possible; otherwise they come out rubbery. Cover mushrooms in warm water for 20 minutes or until soft and pliable. Remove and squeeze out excess water from the mushrooms. Cut off the stems at the base and discard them. Finely mince the caps. Toss the shrimp with salt and let them stand 10 minutes. Rinse well with cold water, pat dry thoroughly. Coarsely mince. Preheat a wok or skillet. when hot, add the peanut oil. over medium- high heat, add the mushrooms, shrimps, pork butt, bamboo shoots, water chestnuts, and half the green onions; stir-fry until the pork turns white. Season with the sugar, white pepper, wine and soy sauce. Combine the cornstarch and chicken stock in a small bowl and mix until smooth; pour into wok. Stir fry for 1 minute longer. Remove the mixture to a shallow plate and mix in the remaining green onion and coriander. Allow the filling to cool, then refrigerate it until needed. Makes almost 2 cups of filling. Prepare the Wheat Starch Wrapper dough. Pinch off 1-inch balls of dough. Lightly oil the ball and flatten it into a thin 3 1/2-inch circle. An oiled Chinese cleaver is traditionally used; however, a tortilla press or a rolling pin works. Put 1 large teaspoon of filling in the center of the circle. Fold it in half and pinch the edges to seal the filling inside. Repeat with remaining dough and filling. Place dumplings without touching each other on a lightly oiled bamboo steamer (or a heat resistant plate). Steam over boiling water for 3 minutes. Serve hot, dipped in light soy sauce and Chinese mustard. Serve with Chinese Mustard, for dipping. Makes 2 1/2 dozen dumplings. Posted by Stephen Ceideburg. Reposted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Wheat Starch Wrappers for Dumplings Categories: Dumplings , Chinese Servings: 30 1 c Wheat starch 1 tb Peanut oil plus more to oil 1/4 c Tapioca starch The wrappers 1 c Boiling water Combine the wheat starch and tapioca starch in a mixing bowl. When the water reaches a boil immediately pour it into the flour and stir vigorously into a ball, with a wooden spoon. The hot boiling water cooks the starches. Add the oil to the dough and mix together as well as possible. The dough at this point is quite thick and lumpy. While hot, gather up the dough and knead on a lightly oiled surface until smooth and well blended, about 3 minutes. It should feel a bit rubbery and putty-like. Cover with a damp towel. Dough is ready to make Ha Gow or Fun Gwau. Makes enough dough for 2 1/2 dozen Ha Gow or Fun Gwau dumplings. Posted by Stephen Ceideburg. Reposted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Fruited Rice Pudding Categories: Puddings, Rice Servings: 6 4 c Skim milk 1 Egg yolk, at room 1/4 ts Ground cimmamon Temperature 1/4 c Plus 1 Tbsp brown sugar 1 ts Vanilla 1/4 ts Salt 1 lb Nectarines and/or plums, 1/2 c Long grain rice Pitted and diced Makes 6 servings In medium saucepan, bring milk, cinnamon, 1/4 cup brown sugar and salt to boiling. Stir in rice. Reduce heat to low; cover, simmer 35-45 minutes or until rice is tender. Stir occasionally. In small bowl, beat egg yolk. Stir in 1/3 cup hot rice mixture into egg yolk. Slowly pour egg mixture back into rice mixture, stirring rapidly. Cook, stirring constantly, 5 minutes or until mixture thickens. Remove saucepan from heat. Stir in vanilla. Serve warm or cover surface of rice with plastic wrap. Chill until ready to serve. Meanwhile, toss fruit with remaining 1 Tbsp brown sugar; let stand 15 minutes. Spoon rice pudding into dessert bowls; top with fruit. Serve any remaining fruit on the side, if desired. Woman's World From the collection of Jim Vorheis MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Beet Relish Categories: Relishes Servings: 2 2 c Coarsley shredded cooked 1 ts Sugar Beets 2 tb Dijon mustard 2 tb Chopped red onion 3 tb Vegetable oil 2 tb Red wine vinegar Salt and pepper to taste Combine all ingredients in a small bowl and blend well. Chill thoroughly. Yield: About 2 cups. NOTE: Relish keeps well stored in the refrigertor for up to 1 week. SOURCE: *Evelyn Kenney, Trenton, NJ, Reminisce Magazine Mar./April 93 POSTED BY: Jim Bodle 2/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: New England Lamb Bake Categories: Meats, Lamb Servings: 6 1 tb Cooking oil Divided 2 lb Boneless lean lamb 1 Bay leaf 1 Onion, Chopped 1/2 ts Dried rosemary 1/4 c All-purpose flour 1/4 ts Dried thyme 5 c Chicken broth 1/2 ts Salt 2 Carrots, sliced 1/4 ts Pepper 2 Leeks, cut into 2 inch 3 Potatoes, peeled and sliced Pieces 1/4 c Butter or margarine 2 tb Minced fresh parsley, In a large dutch oven, heat oil. Brown lamb and onions. Stir in flour; mix well. Gradually, add broth. Bring to a boil, stirring to remove browned bits from pan. Add carrots, leeks, 1 tablespoon of parsley, bay leaf, rosemary, thyme, salt and pepper. Spoon into a greased 3 quart casserole. Cover with potatoes and dot with butter. Bake at 350 degrees for 1 1/2-2 hours or until the meat is tender and the potatoes are golden brown. Garnish with remaining parsley. Yield: 6-8 servings. SOURCE: *Frank Grady, Fort Kent, ME, Country Magazine, Feb./Mar.93 POSTED BY: Jim Bodle 2/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Trout In Wine (NZ) Categories: Fish Servings: 2 1 Whole Trout Parsley, thyme) Chopped herbs (marjoram, Butter 1/2 botle White wine Method: 1. Clean the trout. The incision in the belly should be as small as possible consistent with the requirement to remove the entrails and clean. 2. Inside the cleaned trout place the chopped herbs and a tablespoon of butter. 3. Place the fish in an oven dish and add salt and pepper to taste. 4. Pour two cups of wine over the fish. 5. Cook in hot oven about 25 minutes. 6. Add a little more melted butter, stir in and cook for another 5 minutes. SOURCE: *Kiwi Cookbook, by Alan Armstrong, Seven Seas Publishing Pty Ltd, PO Box 1431, Wellington, New Zealand, (C. 1968) ISBN 85467 016 5 SHARED BY: Jim Bodle 2/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Beef and Barley Soup Categories: Soups, Beef Servings: 12 1 tb Cooking oil 1 cn Whole tomatoes (28 oz.), 2 lb Beef short ribs With liquid, chopped 2 md Onions, coarsely chopped 2 ts Water 3 Carrots, sliced 4 Chicken bouillon cubes 3 Stalks Celery, sliced 1/3 c Medium pearl barley In a large dutch oven or kettle, heat oil over medium-high. Brown beef. Add onions, carrots, celery, tomatoes, water and bouillon; bring to a boil. Cover and simmer for about 2 hours or until beef is tender. Add barley; simmer another 50-60 minutes or until barley is done. Yield: 10-12 servings. (3 1/2 qts.) SOURCE: *Phyllis Utterback, Glendale, CA, Country Magazine, Feb./Mar.93 POSTED BY: Jim Bodle 2/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Reuben Loaf Categories: Breads, Beef Servings: 4 3 3/4 c All-purpose flour 1/4 c Thousand Island salad 1 pk Active dry yeast Dressing 1 tb Sugar 6 oz Thinly sliced corned beef 1 tb Butter or margarine, 4 oz Swiss cheese Softened 1 cn Sauerkraut (8 oz.), drained 1 ts Salt 1 Egg white, beaten 1 c Warm water (120 to 130 Poppy seeds Degrees) In a mixing bowl, combine 2 1/4 cups flour, yeast, sugar, butter and salt. Stir in warm water and mix until a soft dough forms. Add remaining flour if necessary. Turn out onto a lightly floured surface; knead until smooth, about 4 minutes. On a lightly greased baking sheet, roll dough to a 14 inch x 10 inch rectangle. Spread dressing down the middle of one half of the dough, leaving a 3/4 inch space along edges. Top with layers of beef, cheese and sauerkraut. Fold the remaining half of dough over the meat mixture. Pinch edges together to seal. Cut small slits in dough to vent Baste with 1 egg white and sprinkle with poppy seeds. Bake at 400 degrees for 25 minutes or until lightly browned. Serve immediately; refrigerate leftovers. Yield: 6-8 servings. SOURCE: *Armetta Keeney, Carlisle, IA, Country Magazine, Feb./Mar.93 POSTED BY: Jim Bodle 2/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Chicken & Pasta Salad Categories: Salads, Chicken Servings: 4 8 oz Tricolor rotini 1 md Green pepper, chopped 4 Boneless, skinless chicken 1 md Red pepper, chopped Breast,halves 1/2 Bunch fresh broccoli 2 tb Soy sauce, divided 1 ts Mrs. Dash 1 Oil 8 oz Lo-cal Italian dressing, 1 md Onion, chopped Store bought or homemade 1. Cook pasta according to directions, chill in ice water, drain. 2. Blanch broccoli in boiling water, chill in ice water, drain. 3. Use 1/2 soy sauce to season the chicken, heat oil in no stick pan, brown chicken, and reduce heat and finish cooking. Don't overcook! 4. Slice chicken into 1" strips, turn and cut into 1/4" pieces, place into bowl with other ingredients except dressing and soy sauce. 5. Mix remainder of soy sauce into dressing and pour over pasta, chicken, and vegetables. Toss gently and serve immediately. You maight like to leave the pasta, chicken, broccoli un-chilled and serve it semi-warm. Posted by Mike Hackmann 2/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: SOURDOUGH STARTER Categories: Breads Servings: 4 2 c Flour 1/4 c Sugar 2 c Water 1 c Milk 1 Yeast 1 c Flour SOURDOUGH STARTER Combine flour, yeast and water. Let stand in a warm place at least 12 hours. Add: sugar, milk, and flour. Mix thouroughly. Set in refridgerator until ready to use in recipe. After taking batter for use in recipes "feed" the remaining batter with the same amounts of sugar, milk, and flour stated above. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: SOUR DOUGH BREAD Categories: Breads Servings: 4 2 c Batter 1/4 c Melted shortening 2 tb Sugar 3 ts Baking powder 1/8 ts Soda 1 ts Salt SOUR DOUGH BREAD Pour 2 c. batter into depression in a quantity of flour. Add melted shortening, soda dissolved in small amount of water, sugar and salt. Mix until you form a ball you can handle. Knead just the flour the dough will hold. Grease well. Set aside to raise double. Cut, place in greased pan. Brush with milk. Set aside to raise double - 1/2 hour. Bake at 400 degrees F. 35 to 45 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Sourdough, Pt. 2 Categories: Breads Servings: 4 3 c Unbleached all-purpose 2 c Hot (120F to 130F) water Flour, divided 1 c Lukewarm (100F) water 1 ts Active dry yeast SOURDOUGH STARTER Yield : Approximately 4 cups Difficulty: (one chocolate kiss, or easy) Prepartion: 10 minutes Allow at least 4 days for the starter to ferment before using. "Day 1: 1. In a medium bowl, stir together 2 cups of the flour and yeast. Make a well in the middle of the flour/yeast mixture and whisk in the hot water. Continue stirring until the mixture is blended but not completely smooth. It is not necessary to smooth out all the lumps; they will dissolve as the mixture start to ferment. Cover the bowl with a clean towel and let the mixture sit at room temperature. Over the next 24 hours the mixture will rise, become very bubbly and then start to recede. "Days 2 and 3: 2. Stir the mixture twice, once in the morning and once in the evening to invigorate the yeast and to expel the alcohol. Towards the end of the second day the mixture will start to thin and the surface of the starter will be covered with lots of tiny air bubbles. By the evening of the third day a thin layer of yellow-brown liquid may form on the surface of the starter. It is simply the alcohol given off by the yeast cells as they feed on the carbohydrates in the flour and multiply. Refresh the starter by stirring in the cup of lukewarm water (100F) and the remaining cup of flour. Stir until blended, but do not worry about any small lumps. "Day 4: 3. The starter is now ready to use, or it may be poured into a sterilzed 2 quart glass or ceramic covered crock or casserole, or a flass jar with a non-metal lid and refrigerated. MMMMM