---------- Recipe via Meal-Master (tm) v7.04 Title: Almond Ricotta Custard Categories: Desserts, Company, Original Servings: 4 1 c Ricotta cheese 1 c Evaporated milk 3 Eggs; beaten 3/4 c Sugar 1/2 ts Almond extract Cinnamon or nutmeg 1 T Lemon juice 1 tb Almonds; thin sliced Preheat oven to 350F. Press moisture out of ricotta cheese. Scald milk and pour over beaten eggs. Pour out the mixture into a blender or food processor and add the rest of the ingredients. Beat. Pour into shallow buttered dish. dust with cinnamon or nutmeg. Sprinkle thin sliced almonds on top. Set casserole dish inside larger pan partially filled with hot water. Cook 45 minutes at 350F. To test if done, insert knife near edge of dish. If knife comes out clean, the custard will be done when cool. Let cool before serving. Top with chocolate curls if desired. I won a microwave oven with this recipe Source: my own award winning recipe posted by Anne MacLellan ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Apple Cinnamon Muffins Categories: Muffins, Easy, Kids Servings: 1 1 Egg 2 c Bisquick baking mix 3/4 c Apple; peeled & finely chop 1/3 c Sugar 2/3 c Milk 2 T Oil; vegetable 2 ts Cinnamon; ground Fat grams per serving: Approx. Cook Time: :15 Preheat oven to 400F. Grease bottom only of 12 medium muffin cups. Beat egg slightly, stir in remaining ingredients just till moistened. Divide batter evenly among cups. Bake till golden brown, 15 to 17 minutes. MAKES: 12 muffins posted by Anne MacLellan ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Apple Nut Coffee Cake Categories: Coffee cake Servings: 1 1/2 c Shortening 1 c Sugar 2 Eggs 1 ts Vanilla 2 c Flour 1 ts Baking powder 1 ts Baking soda 1/4 ts -Salt 1 c Sour cream 2 c Apple; finely chopped Topping: 1/2 c Nuts; chopped 1/2 c Brown sugar; packed 1 ts Cinnamon; ground 2 T Butter; melted Fat grams per serving: Approx. Cook Time: :40 Preheat oven to 350F. In mixing bowl, cream together shortening and sugar. Add eggs and vanilla, beat well. Combine flour, baking powder, baking soda and salt. Add to creamed mixture, alternating with sour cream. Fold in apple. Spread batter in greased 13 X 9 X 2" baking pan or large greased bundt pan. Combine nuts, brown sugar, cinnamon and butter. Sprinkle nut mixture evenly over batter. Bake 350F for 35-40 minutes. Source: AWARE Cookbook II (Nancy Fisher) posted by Anne MacLellan ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Carrot Zucchini Cake Categories: Cakes Servings: 1 2 Egg 1 c Carrot; grated 1 c Sugar 1 c Zucchini; grated 2/3 c Oil 1/4 c Coconut; shredded 3/4 c Flour 1 ts Baking powder 1 ts Baking soda 1 ts Cinnamon 3/4 ts -Salt ----------------------------CREAM CHEESE ICING:---------------------------- 1 pk Cream cheese; 4 oz 1/4 c Butter 1 ts Orange rind; grated 2 c Icing sugar 1 ts Vanilla CAKE: Preheat oven to 350F. Grease & flour 9" pan. Beat eggs with sugar till frothy. Gradually beat in oil. Combine dry ingredients, add to 1 st mixture in large bowl & beat together till mixed (batter will be thick). Add carrots, zucchini & coconut. Beat. Pour into pan. Bake at 350F for 30 min. Frost when cool. ICING: Beat cream cheese (room temp) & butter together till creamy. Beat in icing sugar, vanilla & orange rind till creamy. Spread. posted by Anne MacLellan ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Chocolate No Bake Cookies Categories: Cookies, Heritage, Kids Servings: 1 1/2 c Butter 2 c Sugar 1/2 c -Water 2 tb Cocoa 1/2 c Peanut butter 3 c Oatmeal or: 1 c Coconut Mix butter, sugar, water and cocoa together, bring to a boil for 30 seconds. Remove from heat and add peanut butter, oatmeal or coconut. Drop on wax paper and let harden. one of my grandmother's Terrill's recipes Source: grandma (via mom) posted by Anne MacLellan ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Cream Cheese Bars Categories: Dad, Bars Servings: 1 1/2 c Brown sugar; packed 1/4 c Butter 1 c Bisquick baking mix 1/2 c Walnuts; chopped 1 pk Cream cheese; 8 oz softened 1/4 c Sugar; granulated 1 T Lemon juice 2 ts Milk 1/2 ts Vanilla 1 Egg Fat grams per serving: Approx. Cook Time: :45 Preheat oven to 350F. Grease 8" square pan. Mix brown sugar and butter till well blended. Stir in Bisquick and walnuts till mixture is crumbly; reserve 1 cup. Press remaining mixture in pan with fingers. Bake 12 minutes. Mix cream cheese and granulated sugar; beat in remaining ingredients till smooth. Spread cream cheese mixture over layer in pan; sprinkle with crumbly mixture. Bake till centre is firm, about 25 minutes. NB. Results aren't always consistent (sometimes it's too crumbly or the bottom layer sticks in the pan). However, it's Dad's favorite recipe. Source: Bisquick book posted by Anne MacLellan ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Danish Apple Cake Categories: Cakes, Heritage Servings: 1 1 Egg 3/4 c Sugar 1/2 ts Vanilla 2 tb Butter; melted 2/3 c Flour 1/2 ts -Salt 1 ts Baking powder 1 c Apple; chopped 1/2 c Nuts; chopped Cinnamon & nutmeg Preheat oven to 350F. Beat together egg, sugar, vanilla and melted butter (can add up to 3 tbsp melted butter). Stir in sifted flour, salt and baking powder. Add chopped apple, nuts and cinnamon and nutmeg and mix well. Put in greased pie plate and bake at 350F for 30 minutes. Source: mom posted by Anne MacLellan ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Easy Double Chocolate Banana Snack Cake Categories: Cakes, Dad Servings: 1 2 c Flour; all purpose 1 c Sugar 2 T Cocoa; unsweetened 1 ts Baking soda 1/2 ts -Salt 3/4 c Milk 1/2 c Banana; mashed ripe 1/3 c Butter; melted 1 T Lemon juice 1 ts Vanilla 3/4 c Chocolate chips; semisweet Fat grams per serving: Approx. Cook Time: :15 Preheat oven to 350F. Mix together flour, sugar, cocoa, baking soda and salt. Make well in centre of ingredients. Add milk, banana, butter, lemon juice and vanilla. Beat with fork till well blended, about 2 minutes. Stir in chocolate chips. Pour into greased 9" square cake pan. Bake in 350F oven for 45-50 minutes or till done. Cool completely. To serve, sprinkle with icing sugar. Source: the Cooking with Milk calendar posted by Anne MacLellan ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Fdr's Favorite Pecan Pie Categories: Pies, Southern Servings: 8 1 Pastry for 9" pie 1 tb Butter 1 c Sugar; brown 1 c Corn syrup 3 Eggs; well beaten 1 ts Vanilla 1 c Pecans; halved or pieces Fat grams per serving: Approx. Cook Time: :50 Precook 9" pastry shell for 5 minutes at 425F. (I use Speedy Pat-in-Pastry). Turn down oven to 350F. Cream butter and sugar, add syrup, eggs and vanilla. Mix well, then add pecans. Pour into prepared crust and bake in 350F oven till filling is firm, about 40 to 50 minutes. Cool before cutting. (I don't know whether FDR really liked this but it's in the title! Source: Toronto Star posted by Anne MacLellan ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Fruit Loaf Categories: Breads, Desserts, Heritage Servings: 1 1/4 c Red &green candied cherries 1/4 c Nuts 1/4 c Mixed peel 1 3/4 c Flour; sifted 2 ts Baking powder 1/2 c Sugar; white 2 Eggs 1/3 c Milk 1/2 ts Vanilla 1/2 ts Almond extract 6 tb Shortening; melted Fat grams per serving: Approx. Cook Time: :40 Preheat oven to 450F. Cut cherries into quarters, add to nuts and mixed peel. Measure flour, baking powder, sugar and salt into sifter. Sift. Beat eggs till light and fluffy. Add in milk, vanilla, almond extract and shortening. Add fruit to flour and mix well. Make hole in dry ingredients and egg mixture. Bake in greased loaf pan, lined with wax paper 35 minutes at 350F. One of mom's recipes, originally came from a neighbour from Newfoundland. packs well for lunches and is not too sweet. posted by Anne MacLellan ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Lemon Squares Categories: Dad, Bars, Can living Servings: 1 1 c Flour; all purpose flour 1/2 c Butter 1/4 c Brown sugar; firmly packed 1 c Sugar; granulated 3 tb Lemon juice 2 tb Flour; all purpose 1/2 ts Baking powder 3 Eggs, lightly beaten 2 ts Lemon rind; grated (optiona Icing sugar Fat grams per serving: Approx. Cook Time: :45 Preheat oven to 350F. BASE: In food processor or using pastry blender, blend flour, butter and brown sugar till crumbly. Press in 9" square pan. Bake in 350F oven for 15 minutes. TOPPING: stir together sugar, juice, flour, baking powder, eggs and 1 tsp of the rind. Pour over baked base, return to 325F oven for 25 to 30 minutes or till lightly browned and firm to touch. Let cool completely in pan. Just before serving, lightly dust with icing sugar and sprinkle with remaining lemon rind. Source: Canadian Living magazine posted by Anne MacLellan ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Pear Bread Pudding Categories: Heritage Servings: 6 1/2 c Raisins 1/4 c Rum or 1 tsp rum extract & w -Rum extract & 1 tsp water 2 c Pears; peeled, sliced, ripe 1/2 c Sugar 4 c Bread; white, coarsely torn 3 c Milk 1 c Cream; or evaporated milk 3 Eggs 1 ts Vanilla Preheat oven to 350F. Heat rum mixture and pour over raisins; set aside. Melt 1 tbsp of butter in frypan, add pears and cook 5 minutes. Add 1/4 cup sugar, stir and cook 2 more minutes and then put aside. Place bread in bowl. Scald milk and pour over bread. Let soak 5 minutes. Add raisin mixture and pears with syrup. Beat together eggs, rest of sugar, vanilla and stir in bread mixture. Pour in buttered baking dish, bake at 350F for 50 minutes. Source: mom's recipe, similar to a recipe her Aunt Truie served posted by Anne MacLellan ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Raspberry Tart Categories: Pies, Elisabeth Servings: 1 1 c Flour; all purpose 1 tb Sugar; granulated 6 tb Butter; cold 1 Egg yolk 1 tb Lemon juice 3 tb Cornstarch 3/4 c Sugar; granulated 1 c Raspberries; fresh Fat grams per serving: Approx. Cook Time: :40 Pastry: In large bowl, stir together flour, sugar and salt. With pastry blender or food processor, cut in butter till it resembles tiny peas. In small bowl & using fork, stir together egg yolk, lemon juice and 1 Tbsp water; sprinkle over flour mixture. Stirring with fork, add a little more water if necessary to hold dough together. Using hands, gently shape pastry into ball. Press dough 1/8" thick into flan pan. Refrigerate while making filling. Filling: Preheat oven to 425F. In small saucepan, stir together water & cornstarch till smooth. Stir in sugar. Add raspberries and cook, stirring, over medium-low heat for 10-15 minutes or till thickened. Let cool; spoon into shell, filling no more than 2/3 full. Bake in 425F oven for 10 minutes. Reduce heat to 350F and bake 15 minutes longer or till pastry is golden brown. Let cool in flan ring 15 minutes before removing to rack. Source: Anne of Green Gables Cookbook posted by Anne MacLellan ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Rhubarb Dream Categories: Desserts, Anne, Staebler Servings: 1 -----------------------------------CRUST----------------------------------- 1 c Flour 5 T Sugar 1/4 c Butter ----------------------------------TOPPING---------------------------------- 2 Eggs 1 1/2 c Sugar 1/4 c Flour 1/4 ts -Salt 2 c Rhubarb; fresh, diced Fat grams per serving: Approx. Cook Time: :30 Preheat oven to 350F. Blend crust ingredients. Press into ungreased 9" x 9" pan. Mix topping ingredients and spoon over crust. Bake at 350F for about 30 minutes or till crust is golden brown. Source: Edna Staebler, _More Food that Schmecks_ posted by Anne MacLellan ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Rice Krispie Squares Categories: Kids, Candy Servings: 1 4 tb Butter 4 c Marshmallows or 10 oz 5 c Rice krispie cereal Fat grams per serving: Approx. Cook Time: :05 Melt butter in saucepan over low heat. Add marshmallows and stir till melted. Cook 3 minutes, stirring constantly . Remove from heat, add Rice Krispies and stir till all are coated. Using buttered spatula, press evenly into buttered 13x9x2" pan. Cool. Cut into 2" squares. VARIATIONS: add 1 cup raisins add 1 cup peanuts add 1/4 cup peanut butter to marshmallows melt 2 squares chocolate with marshmallows for Christmas: add green food colouring (if desired), shape into "trees" or press into buttered ring or small Bundt mold. Decorate with red cinnamon candies (for tree) or spearmint leaves and jelly berries for ring mold (resembles a wreath) posted by Anne MacLellan ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Speedy Pat-in Pastry Categories: Pies, Staebler Servings: 1 1 1/2 c Flour 1 1/2 ts Sugar 3/4 ts -Salt 1/2 c Oil; corn 3 T Milk; cold "I could never never make a good pie crust. My crusts were always tough or crumbly, no matter what recipe I'd try. Whenever we had a family get-together and I'd offer to make a pie, my sister or my niece would say, "No, Ednie, don't bother. You bring the vegetables, I'll make a pie." But since my sister Norm gave me her recipe for a pat-in pie crust, I've had incredible success! Every time! The family no longer reject my offerings. My crust are crisp and tasty and golden. The edges may not be perfectly fluted like Norm's are but that's not important. Pat-in crust is so easy to make. I put all the ingredients into my food processor, give them a brief whirl, and pour the mixture into a pie plate. I pat it firmly ~ around the edges first, then through the middle - and that's it. No rolling or wasting bits of pastry, and so fast that it can be done in five minutes. Norm doesn't mix her crust in her food processor. She let her husband, Ralph, blend the ingredients with a fork in the pie plate. Then he can proudly say he made it..." Sift flour, sugar and salt directly in 9-10" pie plate. Combine oil and milk in measuring cup and beat with fork till creamy. Pour all at once over flour in pie plate; give your food processor a brief whirl or -in a pie plate mix with a fork till flour is completely dampened. Push the dough with your fingers to line bottom and sides of pan, then fill with whatever filling you've chosen. If you are making a baked pie shell to be filled later, prick the pastry with a fork to keep it from bubbling. Bake at 425F for 15 minutes or until golden. Fill If you're fussy, press it down with a pie plate. Flute the edges. Source: Edna Staebler's Schmecks cookbooks NB: To extend a pie to serve more than 6 or 8, then pat the pastry into a 9" X 13" cake pan, spread the filling over it and when baked, cut into 12 squares. posted by Anne MacLellan ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Antipasto Salad Categories: Salads, Pasta, Mom, Can living Servings: 8 1 Cauliflower,small -in small flowerettes 3 Carrots; large, thinly slic 1 Green pepper; diced 1 c Black olives 2 1/2 c Pasta; rotini ----------------------------------DRESSING---------------------------------- 1 1/4 c Oil; vegetable or corn 3/4 c Vinegar, cider 2 Garlic cloves; peeled & min 1 T Sugar; granulated - salt & pepper In large bowl, toss together cauliflower, carrots, green pepper and olives. Cook rotini in large pot of boiling salted water till tender but firm about 8 to 10 minutes, drain and rinse in cold water. Dressing: Combine oil, vinegar, garlic and sugar, adding salt and pepper to taste; mix well. Pour all but 1/3 cup dressing over salad, tossing to mix, reserve remaining dressing. Cover and refrigerate overnight. Just before serving, taste and readjust seasonings and add remaining dressing if necessary. Source: _The Canadian Living Cookbook_ by Carol Ferguson posted by Anne MacLellan ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Brussel Sprouts And Chestnuts Categories: Vegetables, Holiday Servings: 6 1 1/2 lb Brussel sprouts 1/2 lb Chestnuts 1/2 ts Rosemary 1/2 ts Tarragon 1/2 ts Cumin 1 c Chicken broth 1 T Cornstarch Fat grams per serving: Approx. Cook Time: 40 Blanche brussel sprouts in boiling water 5 - 10 minutes. Run cold water over them. Take chestnuts, with a sharp knife, make an "X" on the top of each one. Brush each chestnut with oil. Bake for 20 minutes at 400F. Then shell. Mix sprouts, chestnuts and seasoning. Season with salt and pepper. Pour over broth. Bake at 350F for 20 minutes (can extend). Remove from oven. Pour liquid into pan and mix with cornstarch and water. Cook over medium heat till thickened. Pour over vegetables. Source: Neil's Mom (Toronto Sun orig) posted by Anne MacLellan ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Buffalo Chicken Wings Categories: Poultry, Snacks Servings: 4 2 1/2 lb Chicken wings 1/4 c Butter 3 tb Durkees hot sauce 1 tb Vinegar; optional Vegetable oil Fat grams per serving: Approx. Cook Time: :20 Chill celery and Blue Cheese dressing if you are preparing them with wings. Preheat oven broiler or BBQ. Trim off wing tips. Separate wings into 2 sections. slowly melt butter in large saucepan. Add hot sauce and vinegar and remove from heat. Brush oil on both sides of wings with vegetable oil and place on broiling rack. Broil 15- 20 minutes. Toss wings and sauce together. less fattening than the traditional deep fried version Source: _The Complete Book of Chicken Wings_by Joie Warner posted by Anne MacLellan ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Cabbage Roll Casserole Categories: Casseroles, Meats, Everyday Servings: 4 1 lb Hamburger 1 T Oil 1 Onion; sliced thin 1/8 ts Pepper 1/2 c Rice; uncooked, converted, 1 cn Tomato soup; 10 oz 1 cn -Water 3 c Cabbage; shredded Fat grams per serving: Approx. Cook Time: 1:00 Preheat oven to 325F. In large frypan, brown meat in oil for few minutes. add onion, salt and pepper. Drain. Add rice, mix well. Add soup and water. Put cabbage in baking dish, pour rest over it and do NOT stir. Bake in 325F oven for 1 hour, uncovered. Tastes likes cabbage rolls but without the bother posted by Anne MacLellan ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Cashew Chicken Chop Suey Categories: Poultry, Microwave Servings: 4 2 Chicken breasts;boneless, c 1/2 c Celery; thin sliced 1 Onion; small, thinly sliced 3 tb Soya sauce 1 ts Ginger; fresh minced 1/8 ts Pepper 3 ts Cornstarch 1/4 c -Water 1 c Chicken broth 1 1/2 c Bean sprouts; fresh 1 cn Water chestnuts; 8 oz, drai 1 cn Bamboo shoots; drained 1 c Mushrooms; fresh sliced 1/2 c Cashews Fat grams per serving: Approx. Cook Time: :25 Combine chicken, celery, onion, soy sauce, ginger and pepper in 2 qt casserole dish. Mix well. Cover. Microwave at HIGH (100%) 5-8 minutes or till vegetables are tender and chicken is no longer pink, stirring twice. Blend cornstarch and water in 1 cup measuring cup. Add to casserole dish. Stir in remaining ingredients (except cashews). To thicken, microwave uncovered at HIGH (100%) 15-19 minutes or till mixture is thickened and translucent, stirring 2 or 3 times. Serve over hot cooked rice. Sprinkle with cashews. Source: my microwave cooking class. posted by Anne MacLellan ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Celery With Pine Nuts Categories: Vegetables, Easy, Italian Servings: 4 1 Celery; large bunch 1 Onion; small chopped 1/2 c Pinenuts; toasted 4 tb Butter -Salt & pepper 1 tb Parsley; chopped italian Wash celery, cut into diagonal pieces, 1" long. Melt butter in saucepan and add onions and celery. Cover and cook, shaking pan till celery is tender-crisp, about 15 minutes. Remove lid, stir in salt & pinenuts, serve immediately. Source: _Italian Fast & Fresh_ posted by Anne MacLellan ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Chicken And Apple Saute Categories: Poultry Servings: 4 4 ts Oil; vegetable 2 Apples; tart thin sliced, u 1 Onion; sliced 1/2 ts Thyme; dried 4 Chicken breasts; boneless s 1 c Apple juice 1 tb Vinegar; cider 1 tb Cornstarch -Salt & pepper Fat grams per serving: Approx. Cook Time: :20 In heavy skillet, heat 2 tsp oil over med-high heat, cook apples, onion and thyme for about 4 minutes or just till tender-crisp. Remove to bowl and set aside. Heat remaining oil in skillet, cook chicken, turning once for 2 to 3 minutes or till golden brown. Reduce heat to medium low. Set 1 tbsp apple juice aside, pour remaining apple in skillet along with vinegar. Cover and simmer 6-8 minutes or till chicken is no longer pink inside. With slotted spoon, remove chicken to platter, keep warm. Combine cornstarch with reserved apple juice; stir into skillet and cook over high heat, scraping up any browned bits for 2 minutes or till thickened. Return apple mixture to pan and heat through, season with salt and pepper. Spoon around cooked chicken. source: Canadian Living cooking collection (from gas station giveaway) posted by Anne MacLellan ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Chunky Pizza Soup Categories: Soups, Kids, Fast, Can living Servings: 4 1 tb Oil; vegetable 1 Onion; chopped small 1/2 c Mushrooms; sliced 1/4 c Green peppers; slivered 1 c Tomatoes; undrained 1 c Stock; beef 1 c Pepperoni; thin sliced 1/2 ts Basil; dried 1 c Cheese; mozzarella shredded Preheat oven broiler. Heat oil over medium heat, stirfry onion, mushroom and green pepper till soft, not browned. Add tomatoes, stock, pepperoni and basil, cook till heated through. Ladle soup into ovenproof bowls and sprinkle with cheese. Broil till cheese melts and is bubbly. Source: Canadian Living magazine posted by Anne MacLellan ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Company Microwave Rice Categories: Rice, Microwave, Company Servings: 4 1 c Rice; unconverted, uncooked 2 tb Butter 1/3 c Celery; finely chopped 1/3 c Green onion; finely chopped 3 tb Soy sauce 1 c Bouillon; chicken 1/2 c Mushrooms; fresh sliced 1/2 c Peas; frozen Fat grams per serving: Approx. Cook Time: :16 Combine rice and butter and cook, uncovered on HIGH (100%) for 4 to 6 minutes or till rice has browned. Stir 2 times while cooking. Add celery and green onions and cook an additional minute. Add remaining ingredients except mushrooms and peas. Stir well and return to microwave. Stir and let stand covered for 10 minutes. If mushrooms and peas are done, serve. If not, microwave 3-5 minutes to complete. Fluff and serve. from my microwave cooking class posted by Anne MacLellan ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Creamy Dill Meatballs Categories: Microwave, Fast, Meats, Everyday Servings: 4 1 lb Hamburger 1 Egg 1/4 c Onion; chopped 1/4 c Breadcrumbs; dry 1/2 ts Salt 1/2 ts Dry mustard 1/4 ts Garlic powder Pepper -----------------------------------SAUCE----------------------------------- 1 c Milk 2 tb Butter 2 tb Flour 1/2 ts Dill; dried 1/2 ts Paprika 1/4 ts -Salt Fat grams per serving: Approx. Cook Time: :15 Combine all meatball ingredients in medium bowl. Shape mixture into 20 meatballs and place in 2 qt casserole. Cook at HIGH (100%) 8 to 10 minutes. Stir gently 3-4 times, rearranging meatballs. Drain, cover and set aside. In 4 cups measure or small bowl, cook butter at HIGH (100%) 45-1 minute or till melted. Stir in flour, dill, 1/4 tsp of paprika, salt and pepper. Blend in milk. Cook at HIGH (100%) 3-5 minutes or till thickened and bubbly, stirring after every minute. Pour sauce over meatballs and sprinkle with remaining paprika. Serve over hot buttered noodles. posted by Anne MacLellan ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Feta Stuffed Pasta Shells Categories: Appetizers, Pasta, Microwave, Company Servings: 1 48 Pasta shells; large 3/4 c Feta cheese; crumbled 3/4 c Red pepper; finely diced 12 Olives; black pitted and fi 1/4 c Walnuts; finely chopped 2 tb Parsley; fresh chopped 1/2 ts Oregano; dried Fat grams per serving: Approx. Cook Time: :05 In pot of boiling water, cook pasta shells as directed on package (till al dente). Rinse until cold water. Drain well, arrange shells on large microwave safe serving dish. Set aside. In bowl, combine feta, red pepper, olives, walnuts, parsley and oregano. Fill each pasta shells with about 1 tsp of feta cheese mixture. Use toothpick to skewer each shell. Microwave stuffed shells at Medium (50%) for 4 to 5 minutes or till heated through. MAKES: 48 appetizers posted by Anne MacLellan ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Great Antipasto Categories: Appetizers, Italian, Anne Servings: 1 2 c Carrots; chopped 1 c Green pepper; chopped 1 c Cauliflower; florets, cut i 1 c Mushrooms; quartered 1/2 c Celery; chopped 2 Tomatoes; chopped and seede 1 c Black olives; sliced 1/2 c Onions; small, pickled, cho 1/2 c Artichoke hearts; jar of ma 1 c Tomato sauce; or 8 oz can 3/4 c Ketchup 3 tb Oil; olive In large saucepan, bring carrots, peppers, cauliflower, mushrooms, pickles, celery, black olives, onions, artichoke hearts, tomato sauce, ketchup and olive oil to a boil. Reduce heat and simmer, covered 20 to 30 minutes till carrots are tender crisp, stirring occasionally. Drain tuna, add to vegetable mixture, and simmer for 5 minutes longer, letting tuna break up into smaller pieces. Transfer to serving containers. Keeps 1 week in fridge, up to 3 months in freezer. Best made in late summer with locally grown vegetables. Wonderful on toasted french bread or as a spread on crackers. Source: Canadian Living Magazine posted by Anne MacLellan ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Iced Coffee Categories: Beverages Servings: 6 1/4 c Coffee; instant, regular or 1/4 c Sugar or low calorie sweeten 1 l Milk; cold Dissolve instant coffee and sugar in hot water. Stir in 1 litre of cold milk and and add ice. For mocha flavour, use chocolate milk and reduce the sugar to taste. For single serving: dissolve 1 tbsp of instant coffee and 2 tsp sugar in 1 tbsp hot water. Add 1 cup of cold milk and stir. Source: Maxwell House & Milk ad posted by Anne MacLellan ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Impossible Tuna Pie Categories: Fish, Easy Servings: 4 1 cn Tuna; 8 oz - drained 1/3 c Celery; thinly sliced 2 c Cheese; cheddar, shredded 1/4 c Green onions; sliced, opt. 1 1/2 c Milk 4 Eggs 1 c Bisquick baking mix 1/2 ts Lemon rind; grated 1 ts Lemon juice 1/4 ts -Salt 1/8 ts Pepper 1 Garlic clove; crushed : Approx. Cook Time: :40 Preheat oven to 350F. Grease pie plate, 10x1 1/2". Layer tuna, celery, cheese and onions in plate. Beat remaining ingredients 15 seconds in blender. Pour into pie plate. Bake till golden brown or knife inserted in centre comes out clean (about 40 minutes). Cool 5 minutes. Serve with lemon wedges if desired. posted by Anne MacLellan ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Lemon Chicken Categories: Poultry, Anne, Kane Servings: 4 3 lb Chicken pieces 3/4 c Lemon juice Flour for dredging 1/2 ts -Salt -Pepper 1/4 c Vegetable oil 1 tb Lemon juice 1 Lemon; sliced thin 3 tb Brown sugar 1/2 c Chicken stock Combine chicken and lemon juice. Marinate at least 6 hours or overnight, turning occaisionally. Remove chicken, discard marinade, reserving 1 Tbsp. Combine flour, salt and pepper; dredge in flour (this step may be skipped). Heat oil in large skillet over medium-high heat, fry in several batches. Transfer to casserole large enough to hold chicken in single layer. Combine peel and brown sugar in bowl, sprinkle over chicken. Combine stock and 1 Tbsp reserved marinate, pour around chicken. Bake at 350F 35-40 minutes. Serves 4 (generous portions) or 6. Good served hot, even better served cold. Great for picnics. Source: The Toronto Sun, Marion Kane posted by Anne MacLellan ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Lemon Tuna Pasta Categories: Kids, Fish, Pasta, Everyday Servings: 4 4 ts Butter 1 ts Oil; olive 4 lg Garlic cloves, chopped 1/8 c Lemon juice 3 ts Capers, drained 18 Black olives,pitted & sliced 2 cn Tuna; chunk,drained Pasta; penne , cooked anddr 4 ts Butter (add at end) Melt butter with oil in skillet. Add garlic and cook 2 minutes. Add lemon juice, capers and olives and cook another 2 minutes. Turn heat to lowest setting. Add tuna & separate it (do NOT flake) with a fork. Heat through, stirring gently. Drain pasta. Add remainder of butter and sauce to hot pasta, tossing well. posted by Anne MacLellan ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Magic Pan Orange Almond Salad Categories: Salads Servings: 6 1/4 c Almonds; slivered 2 Onions; green, chopped 1 Lettuce; romaine 1 c Mandarin oranges; drained 1 1/2 c Mushrooms; sliced (optional ----------------------------------DRESSING---------------------------------- 1 tb Sugar 1/2 ts Tarragon; dried 1/3 c Oil; vegetable -Salt & pepper 1/8 ts Tabasco sauce 1 Egg yolk Shaking constantly, toast almonds in skillet over low heat till golden brown (about 5 minutes). Was and dry lettuce. Tear into bite size pieces. Place with green onions and mandarin oranges in large salad bowl. Dressing: Combine all ingredients but egg and vinegar, add in thin stream and process till well blended. MAKES : 1 cup Just before serving, toss well. Leftover dressing keeps up to 1 week in fridge. Source : _Best Recipes Under the Sun_, from now defunct restaurant posted by Anne MacLellan ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Microwave Salmon Ring Categories: Fish, Microwave, Fast Servings: 4 1 cn Salmon; 15 oz 1 Egg; lightly beaten 1 c Breadcrumbs 1/4 c Sour cream or whipping cream 1/2 ts Curry powder 1 Onion; small minced 1 ts -Salt 1/4 ts -Pepper 1 Lemon; juice & rind -----------------------------------SAUCE----------------------------------- 2 tb Butter 2 tb Flour 1 c Milk 3 ts Dill; chopped fresh or dill Fat grams per serving: Approx. Cook Time: :15 LOAF: Empty can(s) of salmon in bowl, undrained, flake and break apart with fork. Add remaining ingredients. Mix thoroughly, place in microwave ring pan. Cover with wax paper and cook on High 6 minutes. Let stand 5 minutes. Unmold. SAUCE: Melt butter on High 30 seconds. Stir in flour. Cook at High 30 seconds to 1 minute. Stir in milk, slowly. Add dillweed and pepper. Cook on High, stirring every 1 to 2 minutes till thickened. from my microwave cooking class posted by Anne MacLellan ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Multilayered Mexican Dip Categories: Appetizers, Dips, Anne, Can living Servings: 1 1 cn Refried beans; 14 oz 1 1/4 c Sour cream 1/4 ts Cumin; ground Hot pepper sauce 1/3 c Onion; finely chopped 1 ts Lime juice 1/4 ts Hot pepper flakes 1/3 c Green onions 1/2 c Olives; black sliced 2 Tomatoes; chopped 2 c Cheddar; shredded In bowl, blend together beans, 1/4 cup of sour cream, cumin and hot pepper sauce. Spread evenly on try 12" in diameter and at least 1 1/2" deep. In bowl, mix remaining sour cream, chopped onion, lime juice and red pepper flakes; spread over refried bean layer. Garnish with concentric rings of green onions on outside, black olives, tomatoes and cheese in centre. Cover and refrigerate till serving time. Tortilla wedges may be used as dippers. Source: Canadian Living magazine posted by Anne MacLellan ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Pasta With Walnuts Categories: Pasta, Microwave, Fast Servings: 4 1 lb Fettucini; green preferably Pepper 2 Onions; thinly sliced 2/3 c Sour cream 1/4 c Oil 2 Garlic cloves; minced 1 c Parmesan; grated 2 tb Butter Cook fettucini conventionally on stove and drain. Microwave directions: Meanwhile place oil, onions and garlic in 2 qt bowl and cook on HIGH (100%) for 2 minutes. Add walnuts, stir and cook at HIGH (100%) for 2 minutes more. Stir in cheese and sour cream. Cook at HIGH (100%) for 1 1/2 to 2 minutes, stirring every 30 seconds. Season with pepper to taste. Toss cooked fettucini in butter and top with walnut sauce. posted by Anne MacLellan ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Peanut Butter Noodles Categories: Pasta, Salads, Kids Servings: 1 8 oz Pasta; linguine (1 package) 3 ts Peanut butter 1/2 ts -Salt 2 tb Soy sauce 1 tb Sesame oil (can substitute o 1 ts Sugar 1/2 ts Vinegar; white wine 2 Garlic cloves; minced 1 ts Onion; grated or minced Cook linguine according to package instructions in boiling water; drain. In large bowl, mix all the remaining ingredients together. Add linguine to sauce and toss to coat well. Refrigerate. good to pack for kid's lunches Source: _The Pennywhistle Lunch Book_ posted by Anne MacLellan ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Quickie Pasta Bake Categories: Casseroles, Pasta, Everyday Servings: 4 1 lb Pasta; penne, rotini or she 1 tb Oil; vegetable 1 Onion; chopped 1 cn Tomatoes; 28 oz, crushed or 1 ts Oregano; dried -Salt & pepper 2 c Cheese; grated, any type Preheat oven to 325F. Cook on pasta on stove and drain. Meanwhile, heat oil in saucepan. Add onion and garlic, saute till soft (about 5 minutes). Add tomatoes, oregano, salt and pepper, cook till heated through, about 5 minutes. Combine cooked pasta, sauce and 1 /2 cups grated cheese in ovenproof dish. Sprinkle remaining cheese on top. Bake 15-20 minutes at 350F. omit onions and garlic for even quicker rendition from The Toronto Sun posted by Anne MacLellan ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Reuben Casserole Categories: Neil, Microwave, Fast, Everyday Servings: 6 2 c Swiss cheese; shredded 1/2 c Mayonnaise 1 cn Sauerkraut; rinsed & draine 2 tb Butter 1 cn Corned beef; chopped, 12 oz 1/4 c Thousand island dressing or: 1/4 c Mayonnaise & dash ketchup, -relish 2 Tomatoes; sliced (optional) 1 Green pepper; cut in rings 1/4 c Bread crumbs Fat grams per serving: Approx. Cook Time: :12 Put sauerkraut in buttered 1 1/2 casserole dish. Top with corned beef, broken into bits, then cheese. Combine mayonnaise and Thousand Island dressing (or substitute made with mayo, ketchup and relish) to equal 3/4 cup ) and spread over cheese. Top with tomatoes or green pepper. Melt butter in microwave and blend with bread crumbs, spread over top. Cook 12 minutes on HIGH (100%). quick and easy, uses cupboard ingredients a recipe from mom (Florida) N.B. serving are very generous, could serve 6 posted by Anne MacLellan ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Reuben Meatloaf Categories: Neil, Meats, Microwave Servings: 4 1 lb Ground beef, crumbled 1 c Breadcrumbs; soft, preferab 1/2 c Thousand island dressing 1 Egg 1/2 ts Caraway seed (optional) Pepper Filling: 1 cn Sauerkraut; 8 oz 1 oz Corned beef (from can), chop 1/2 c Cheese; swiss, shredded Fat grams per serving: Approx. Cook Time: :20 Combine all meat mixture ingredients in medium bowl. Press 1/2 of mixture in bottom of loaf pan. Make slight indentation, lengthwise down centre of meat loaf. Combine all filling mixture and put in indentation. Top with remaining meat mixture, pressing to enclose filling and sealing edges. Cook at HIGH (100%) 13-18 minutes or till firm and temperature is 145F. Let stand covered for 5 minutes. posted by Anne MacLellan ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Snow Pea And Red Pepper Salad Categories: Salads, Anne Servings: 10 1 1/2 lb Snow peas 1 lb Mushrooms 2 Peppers; red sweet 3 Garlic cloves; finely chopp 3 tb Vinegar; white wine 1/3 c Sesame seeds; toasted, opt. 1 tb Sugar 1 ts -Salt 1 c Oil 3 tb Lemon juice Remove strings and tops from snow peas. Blanche for 1 minute in boiling water. Drain immediately and plunge into ice water to make them crisp. Drain again and dry. Slice mushrooms. Dice peppers into small pieces. Combine garlic, vinegar, lemon juice , sugar, salt and pepper. While beating by hand or in processor, add oil slowly in stream. Toss veggies together. Just before serving, toss in sesame seeds, dressing and veggies together. posted by Anne MacLellan ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Tamale Casserole Categories: Vegetarian, Casseroles, Can living Servings: 8 1/2 c Butter; softened 1 1/2 c Cornmeal 1 c Flour; all purpose 1 ts Cumin 1/4 ts -Salt ----------------------------------FILLING---------------------------------- 1 cn Kidney beans; 14 oz, draine 2 Garlic cloves; minced 1/4 ts -Salt 1 cn Tomato sauce; 14 oz 1 ts Dried oregano 1/2 ts Allspice 1 Hot chili pepper; seeded & 1 Onion; chopped Fat grams per serving: Approx. Cook Time: 1:00 In bowl, beat butter till creamy; beat in cornmeal, flour, cumin and salt till blended. Gradually beat in water; set aside. Filling: In bowl, combine beans, garlic, salt, tomato sauce, oregano, allspice, hot chili pepper, green pepper and onion. Spread half of cornmeal batter in greased 8 cup (2 Litre) shallow casserole. Spread with bean mixture; spread remaining batter over top. Bake in 325F oven for about 1 hour or till batter has set. Tastes like tamales, cheap and filling. Source: Canadian Living's gas station cookbook posted by Anne MacLellan ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Tuna Fish Curry Categories: Fish, Fast, Kids, Everyday Servings: 4 2 ts Oil 2 ts Curry powder 1 Apple; peeled & chopped 1 cn Tuna; drained - 8 oz 1 cn Tomato sauce (8 oz) or 1 cup 2 tb Apple juice 2 c Hot cooked rice Fat grams per serving: Approx. Cook Time: :10 Heat oil in wok . Add apple and stir fry over medium heat, 1-2 minutes. Stir in curry powder. Add tomato sauce. Bring to a boil, add juice and tuna. Stir till heated. Serve over hot cooked rice. Source: _Wok Cookery_ by Ceil Dyer posted by Anne MacLellan ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Creamy Mocha Fudge Categories: Candy, Easy, Original Servings: 1 1/2 c Cocoa 3 1/2 c Icing sugar 1/4 c Whipping cream 1/2 c Butter 2 T Coffee; very strong 1/2 c Pecans; coarsely chopped Stir together cocoa and icing sugar in large bowl till well blended. There should be no lumps. Melt butter over medium heat. Add coffee and beat with an electric beater till smooth. Fold in pecans. Turn into wax paper lined loaf pan. Smooth top with knife dipped in warm water. Refrigerate till set. When set, turn and cut into squares. My own recipe, honorable mention 1989 Sherway Gardens Chocolympics ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Noodles Kugel Categories: Desserts, Jewish, Burrows Servings: 1 1/2 lb Noodles; broad egg 3 Eggs 3/4 c Sugar 1 tb Lemon juice 2 tb Shortening 3/4 c Raisins; chopped seedless 1/2 c Walnuts; chopped 1/2 c Bread crumbs Fat grams per serving: Approx. Cook Time: :45 Preheat oven to 400F. Cook noodles in boiling salted water till tender but not soft. Drain well and rinse under hot water tap. Beat eggs with sugar and lemon juice. Mix well with noodles. Melt shortening and coat baking dish with it and pour into dish. Turn half of mixture into dish, cover with raisins and walnuts, then add rest of mixture and top with crumbs. Bake 45 minutes at 400F. Source: Marion Burrows-De Gustibus posted by Anne MacLellan ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Basic Brocolli Frittata Categories: Eggs, Can living Servings: 4 2 T Butter 1/2 Onion; chopped 1 Garlic clove; minced 2 c Brocolli florets; cooked 6 Eggs 1/2 ts -Salt 3/4 c Mozzarella; cubed 2 ts Parsley; minced 2 ts Onion green tops; 1/4 Sl Red sweet red pepper (opt In 10" skillet over med heat, melt butter, add onions & garlic. Saute till tender, about 3 min. Place florets over onions. Whisk together eggs with salt, pepper & cayenne. Stir in mozzarella, parsley & green onion. Pour gently over brocolli. Increase heat to med-high. Cook till bottom sets, lifting frittata with spatula to allow uncooked eggs to flow underneath & set. When edges are firm but top is still moist, cover skillet with large plate, turn over together & slide frittata into skillet, cooked side up or till bottom is set. Transfer to heated serving dish & cut into wedges. VARIATION: RED PEPPER AND EMMENTHAL FRITTATA Add 1 1/2 cups sweet red pepper chunks to onion & garlic. Saute together till onions are soft & peppers tender-crisp a bout 4-5 min. Proceed with egg mixture, substituting Emmanthal or Gruyere for mozzarella. Other mild cheese such as Brie are also good. VARIATION: MUSHROOM AND PROVOLONE FRITTATA Add 1/4 cup diced sweet red pepper & 2 cups sliced mushrooms to onions. Saute together till vegs are tender & moisture has evaporated about 6 min. Proceed with egg mixture, substituting provolone for mozzarella, adding pinch of nutmeg. VARIATION: SPINACH AND PARMESAN FRITTATA Wash & trim 1 (10oz) pk fresh spinach. Cook till tender in covered saucepan with water clinging to the leaves, about 3-4 min, stirring midway if needed. Drain in colander, pressing out excess moisture;chop coarsely. There should be 1 cup cooked chopped spinach. Set aside. Add 1/4 cup diced sweet red pepper to onions & garlic. Mix spinach into egg mixture & substitute 1/4 c up grated parmesan for 3/4 cup cubed mozzarella. Sprinkle surface of finished frittata with pinch of oregano. SERVES: 4 Source: _The Canadian Living Cookbook_by Carol Ferguson posted by Anne MacLellan ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Banana Lemon Sauce For Pancakes Categories: Sauces Servings: 4 1/4 c Butter 1/2 Lemon 1 Orange 2 ts Cinnamon 3 Bananas; diced 1 tb Honey; or to taste Grate orange to to produce grated rind. Squeeze juice from orange and 1/2 lemon. In small saucepan, melt butter. Add bananas. Simmer till bananas are soft. Add remaining ingredients and serve hot. from _The Berton Family Cookbook_ posted by Anne MacLellan ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Classic Mexican Flan Categories: Mexican, Desserts Servings: 8 1/2 c Sugar 1 cn Sweetened condensed milk; 1 c Milk 3 Eggs 3 Egg yolk 1/2 ts Almond extract 1 ts Vanilla extract In a small saucepan melt sugar over moderate heat, stirring frequently, until sugar is a dark, caramel-colored liquid. Remove from heat and pour into a 4 cup metal ring mold or 8 individual molds. Quickly turn mold to coat bottom and sides with the caramel. Let cool so caramel hardens. Heat oven to 325. Put the condensed milk, milk, eggs, egg yolks and flavorings into an electric blender. Cover and blend to mix well. Pour mixture into mold; put mold in a larger pan filled with water to depth of 1/2 inch. Bake for 1 hour. Remove from oven and remove mold from water. Cool and then refrigerate up to 2 days. Cover mold with an inverted serving platter. Hold mold and platter together and turn them over. Lift off mold. Caramel will fall as a liquid sauce over the custard. Source: CRS file ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Dutch Apple Cake Categories: Cakes, Low-cal Servings: 6 1 c Flour 5 T Sugar 1 ts Baking powder 2 T Low fat margarine 2 Egg whites, slightly beaten 1/4 c Skim milk 1/2 ts Vanilla extract 4 c Sliced peeled apples 1 ts Cinnamon; ground Preheat oven 375F. Grease and flour a 9 in. tart or pie pan. In a mixing bowl, combine flour, 2 T sugar and baking powder. With a pastry blender or 2 knives, cut in 1 1/2 T margarine. Add egg whites, milk and vanilla; beat until smooth. Batter will be stiff. Spoon into prepared pan and spread batter to fit pan. Arrange apple slices, overlapping, in 2 concentric circles to cover batter. In a small bowl, combine 3 T sugar and cinnamon; sprinkle over apple slices. Dot with 1/2 T margarine. Bake 30 min. Cool 10 min before serving. Cal: 183; Fat: 2 g. Source: CRS file ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Rhubarb Bread Pudding Categories: Desserts, Bread pudds, Can living Servings: 4 4 Bread slices 3 tb Butter 1/2 c Sugar; granulated 3/4 ts Cinnamon 3 c Rhubarb; 1" pieces Spread each slice of bread with 1 tsp of butter. Cut buttered bread into 1/2" cubes. Combine sugar and cinnamon. Arrange half of rhubarb in bottom of greased 8" baking dish. Top with half of bread cubes and half of sugar mixture. Repeat. Dot with remaining butter. Cover and bake in 375F oven for 20 minutes, uncover and bake 20 to 25 minutes more or till lightly browned. Source: Canadian Living magazine posted by Anne MacLellan ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Baked Honey Tomatoes Categories: Vegetables, Southern Servings: 8 8 Tomatoes; medium 1/2 c Bread crumbs; fresh, coarse 2 ts -Salt 2 ts Pepper 1 T Tarragon; dried 4 ts Honey 4 ts Butter Fat grams per serving: Approx. Cook Time: :35 Preheat oven to 350F. Slice off stem ends of tomatoes and carefully scrape out seeds. Place open side up in buttered baking dish. Mix bread crumbs, salt, pepper and tarragon. Drizzle honey over tomatoes, rubbing it down into cavities. Sprinkle tomatoes with crumb mixture and dot with butter. Bake uncovered for 30 minutes, till tomato skins begin to wrinkle. Place under broiler for another 5 minutes or till crumbs begin to brown. Serve hot or at room temperature. Source: _Southern Cooking_ by-Lee Bailey ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Crescent's Eggs In Hell Categories: Eggs Servings: 4 4 ts Oil; olive 1 Onion; chopped 1 Green pepper; diced 2 Garlic cloves; pressed 1 c Tomatoes; 20 oz with juice 4 tb Tomato paste 1 ts Basil 1/2 ts Oregano 1 ts Rosemary 1 Bay leaf 1 ts Honey 4 lg Eggs In oil saute onion, green pepper and garlic. While they soften, stir in tomatoes and their juice (break the tomatoes up a bit), tomato paste, basil, oregano, rosemary, bay leaf and honey. Simmer sauce for about 10 minutes, then make indentations in it with a spoon and break into it 4-6 eggs. Spoon sauce around and cover them, pop on a cover, and let the whole thing simmer gently until the eggs are poached; the whites should be medium firm, the yolks still runny. Lift each egg out with a spatula onto a serving plate in which you've placed a bed of cooked spaghetti or a thick slice of toasted french bread or a bed of hot, steaming rice, or a tortilla if you want it Mexican-style. Spoon extra sauce around each egg and sprinkle with grated parmesan cheese. From: Dairy Hollow House Cookbook from R-Cuisine conference ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Melon Grape Salad Categories: Salads, Southern Servings: 6 1 c Canteloupe; cubed 1 c Watermelon; cubed & seeded 2 c Grapes; green seedless 5 ts Lime juice 1/2 c Honey 2 tb Mustard; dijon Toss fruit with 1 Tbsp of lime juice and refrigerate, covered. When ready to serve, pour out the liquid, drying out serving bowl. Whisk together remaining lime juice, honey and mustard. Toss with fruit. Source: Southern Cooking - Lee Bailey posted by Anne MacLellan ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Old Fashioned Lemon Bread Categories: Breads Servings: 1 1 1/2 c Flour; all purpose 1/4 ts Salt 1 ts Baking powder 1/2 c Butter 1 c Sugar 2 Eggs 1/2 c Milk 2 tb Lemon rind; finely grated 1/2 c Nuts; chopped -----------------------------------GLAZE:----------------------------------- 2 ts Sugar 2 tb Lemon juice Preheat oven to 350F. Blend flour, salt and baking powder. Cream butter, beat in sugar and eggs. Add dry ingredients alternately to creamed mixture with milk. Fold in lemon rind and nuts. Spoon batter into greased 8"x4" loaf pan. Bake in 350F oven for 55-60 minutes or till done. Cool 5 minutes in pan then combine sugar and lemon juice for glaze and spoon over warm loaf. Remove loaf from pan when cool. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Chicken Salad Supreme Categories: Salads, Poultry Servings: 4 1 c Mayo or salad dressing 1/4 c Lime juice 1/4 ts Nutmeg; ground 4 c Chicken; cubed 1 cn Mandarin oranges; 11 oz 1 c Grape halves; seedless gree 3/4 c Celery; chopped 1/2 c Almonds; slivered toasted Drain Mandarin Orange segments. In large bowl, combine mayonnaise, lime juice, salt, and nutmeg. Add remaining ingredients; miz well. Chill. Serve on Lettuce leaves. Refrigerate leftovers. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Authentic Pennsylvania Dutch Shoo Fly Pie Categories: Penn dutch, Pies Servings: 8 1/2 c Baking molasses 1 Egg yolk 1/2 ts Baking soda 3/4 c Boiling water 3/4 c Flour 1/2 c Brown sugar 2 tb Butter 1/8 ts Nutmeg 1/8 ts Ground ginger 1/8 ts Ground cloves 1/2 ts Cinnamon 1/4 ts Salt 1 Pastry for 9-inch pie Line 9-inch pie plate with pastry. Mix molasses and egg yolk. Dissolve soda in boiling water and add to egg and molasses. Set aside. Stir dry ingredients together, mixing well. Cut in shortening until mixture looks like coarse crumbs. Pour molasses into pie shell. Sprinkle crumbs evenly over top. Do not stir. Bake at 450 degrees F. 15 minutes, then reduce heat to 350 degrees F. and bake 20 minutes longer. Cool and serve. Serves 8. Jim Bodle, F-Cooking -----