MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Chinese-Style Broiled Chicken Breasts Categories: Chicken, Main dish, Asian, Sean likes Yield: 4 servings 2 lb Chicken Breasts, boned with Wings attached Salt and pepper 2 tb Soy Sauce 2 tb Maple Syrup 1 tb Sesame or Olive Oil 1 ts Red Wine Vinegar 1 ts Garlic, finely minced 1/4 ts Red Pepper Flakes Sprinkle the breasts with salt an pepper. Combine the soy sauce, maple syrup, oil, vinegar, garlic and pepper flakes in a dish large enough to hold the breasts in 1 layer. Blend well. Add the chicken breast halves and coat them with the marinade. Arrange them skin side up in the dish and cover them with plastic wrap. Let stand 15 minutes, or until ready to cook. Meanwhile, preheat broiler or a charcoal grill. Arrange the breasts skin side down in 1 layer in a baking dish. Place the chicken under the broiler about 6: from the heat. Leave the door partly open. Cook about 5 minutes and turn the pieces. Cook skin side up for about 2 minutes. Shift the pan to the lower rack so that the pieces are about 12" from the heat. Continue broiling skin side up with the broiler door partly open about 5 minutes longer. Turn the pieces skin side down and broil 5 minutes longer on the bottom rack. Turn the pieces skin side up and pour the remaining marinade over all. Place the chicken about 6" from the heat and broil about 2 minutes. (If you barbecue, cook the chicken on the hot grill, covered. The cooking time is the same.) Source: Cuisine Rapide, by Pierre Franey and Bryan Miller. Typed by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Robb's Cinnamon Chicken Categories: Poultry, Nets Yield: 2 servings 1/4 c Oil 1/4 c Orange juice 1/3 c Honey 2 ts Coarse-grained mustard 2 ts Cinnamon 2 Garlic cloves, crushed 1 tb Fresh lemon juice Salt & pepper, to taste 2 Chicken breast halves Skinned and boned Combine all ingredients in blender container. Blend until thoroughly emulsified. Pour marinade over chicken and marinate, covered, for 6 hours or overnight, turning occasionally. Preheat broiler and cook, about 3 inches from heat, turning once, until done to your taste, 20 to 30 minutes. Variation: Substitute juice of 1 lime for orange and lemon juice. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Golden Fish Fillets Categories: Cyberealm, Fish Yield: 4 servings 1 Egg 2 tb Prepared mustard 1/2 ts Salt Instant potato flakes to -coat 1 1/2 lb - 2 lbs white fleshed fish -fillets (sole, flounder, -perch, orange roughy) Vegetable oil Lightly beat together the egg, mustard, and salt in a shallow dish. Put the potato flakes in another shallow dish. Dip the fish fillets in the egg mixture; the roll in potato flakes to coat. Heat oil in a large skillet. Fry fish for 3-4 minutes on each side, until it is golden brown and flakes easily with a fork. Source: Mr Food Cookbook Typed for you by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120 Typists note: This is the absolute best fish recipe we've ever eaten!! Don't be fooled by the potato flakes. It's great!!! MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Broiled Northern Pike Categories: Cyberealm, Seafood Yield: 4 servings MMMMM---------------------FROM CHEF FREDDY'S-------------------------- 4 (4 oz) northern pike fillets [«" thick] 2 tb Butter [melted] 2 tb Worcestershire sauce Seafood seasoning mix [optional] 1) Place the fillets in a broier pan and por a mixture of butter and worcestershire sauce over them... Liberally sprinkle with the seasoning mix (if desired)... turning to coat each side... 2) Broil 3" to 7" from the heat for 2« min. each side or until fish flakes easily... from BILL SAIFF'S ROD & REEL RECIPES FOR HOOKIN" AND COOKIN" cookbook and retyped for you with permission by Fred Goslin on Cyberealm Bbs in Watertown NY (315) 786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Italian Oven-baked Perch Categories: Cyberealm, Seafood Yield: 4 servings MMMMM---------------------FROM CHEF FREDDY'S-------------------------- 2 c Flour 1/4 c Seafood Seasoning Mix (recipe follows) 2 md Eggs [beaten] 1 c Milk 2 lb Perch fillets 3 c Italian bread crumbs 1/4 c Butter 1) Combine flour and seasoning mix in a shallow dish, mixing well... Combine egg and milk in another shallow dish... Coat the fillets with the flour, dip in the egg mix, then in the bread crumbs... 2) Brush butter on a large baking sheet, and place the coated fillets on it... Bake in a 350ø oven for 15 min... or until the fillets are golden brown... Garnish with lemon wedges and parsley... Originally from Chef Bob Smith in Akron Oh. in "BILL SAIFF'S ROD & REEL RECIPES FOR HOOKIN' AND COOKIN' cookbook re-typed for you with permission by Fred Goslin on Cyberealm Bbs in Watertown NY (315) 785-8098 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Salmon and Potato Pie Categories: Cyberealm, Seafood, Main dish Yield: 8 servings MMMMM---------------------FROM CHEF FREDDY'S-------------------------- 1 pk (11oz) Pastry mix 2 lb Potatoes [peeled, sliced] 4 lg Carrots [peeled, sliced] 3 md Onions [sliced] 2 tb Butter 1/4 c Butter 1/3 c Flour 1/8 ts Paprika 1 1/2 ts Salt 1/4 ts Pepper 2 c Milk 1 lb Cooked or canned salmon 2 tb Butter 1 Egg yolk 1 tb Water 1) Prepare pastry mix using package directions... Roll onto floured surface, cut out circle to fit top of 2 qt. baking dish, then cut 3 2«" circles from remaining pastry and set aside... 2) Cook potatoes and carrots in enough water to cover, in a large sauce pan, for 10 min. and drain... Saut‚ the onion in 2 tb butter in a skillet for 5 min. until golden brown... 3) Melt ¬ c butter in small saucepan and stir in the flour, paprika, salt and pepper... Blend in the milk and simmer over med. heat until thickened and smooth, stirring constantly... 4) Layer the potatoes/carrots, salmon, and white sauce (« at a time) in a greased baking dish... Dot the top with 2 tb butterand top with the pastry sealing the edges and brush with a mix of the egg yolk and water... 5) Cut the pastry circles in half and arrange on top of pie... Bake in a 350ø oven for 30 to 40 min. until crust is brown and serve as a main dish... >>> Per Serving <<< Cal. 592, prot. 19.2 gm, Carbo. 60.6 gm, Tot Fat 30.9 gm, Choles. 107.0 mg, Potas. 1045.0 mg, Sod. 806.0 mg. From Ruth M. Morse, Henderson NY; Originally presented in "Bill Saiff's ROD & REEL Recipes for Hookin' & Cookin'"... re- typed for you with permission by Fred Goslin on Cyberealm Bbs (315) 786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Easy Crab Imperial Categories: Cyberealm, Main dish, Seafood Yield: 4 servings MMMMM---------------------FROM CHEF FREDDY'S-------------------------- 2 c Crab meat [flaked] 1 c Mayonnaise 4 Egg whites [stiffly beaten] 1/4 ts Salt 1/8 ts Pepper 1/2 Bread crumbs 1) Mix the crab meat and the mayonnaise in a bowl, then fold in the egg whites, salt & pepper... 2) Pour into a greased baking dish, and sprinkle with the bread crumbs... 3) Bake in a 350ø oven for for 45 min. From "Bill Saiff's ROD & REEL Recipes for Hookin' & Cookin' cookbook and re-typed with permission by Fred Goslin CYBEREALM Bbs, Watertown NY (315)-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Lobster Newburg Categories: Cyberealm, Main dish, Seafood Yield: 4 servings MMMMM---------------------FROM CHEF FREDDY'S-------------------------- 4 c Lobster meat [chopped] 1/4 c Butter 1 ts Salt 1/4 ts Pepper 1 ds Cayanne pepper 1 ds Mace 1 c Whipping cream 3 Egg yolks [beaten] 1) Saut‚ lobster meat in the butter, in a sauce pan for 5 min... and then add all of the spices, and then cook for 5 min... 2) Stir in the cream and the eggs, cook until thickened stirring constantly.... May add sherry to taste, if desired... From "Bill Saiff's ROD & REEL Recipes for Hookin' & Cookin' cookbook and re-typed with permission by Fred Goslin CYBEREALM Bbs, Watertown NY (315)-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Teriyaki Salmon Steaks Categories: Cyberealm, Seafood, Main dish Yield: 6 servings MMMMM---------------------FROM CHRF FREDDY'S-------------------------- 1 c Teriyaki sauce 1 tb Peanut oil 3 tb Parsley [chopped] 1 Clove garlic [crushed] 1/2 ts Pepper [freshly ground] 6 Salmon Steaks 1) Mix the first 5 ingredients in a bowl... then add the salmon steaks and let sand for 1 to 2 hours, turning the steaks every 20 to 30 min... 2) Place the steaks on a sheet of heavy foil... Grill for 4 to 5 min. basting with the sauce... Turn the steaks and grill for 3 min. or until the steaks flake easily, basting with the sauce... 3) Serve hot or cold... From Bill Saiff's ROD & REEL Recipes for Hookin' & Cookin'... re-typed with permission by Fred Goslin on Cyberealm Bbs (315) 785-8098 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Pan Fried Brown Trout Categories: Cyberealm, Seafood, Main dish Yield: 6 servings MMMMM---------------------FROM CHEF FREDDY'S-------------------------- 2 lb Brown trout fillets 1 1/2 c Pancake flour 1 ts Salt 1 1/2 ts Pepper [freshly ground] 1/2 c Peanut oil 1) Cut trout fillets into 2" to 3" pieces and roll in a mixture made with the flour salt and pepper, making sure to coat well... 2) Place in hot peanut oil in large skillit over med. high heat and cook for 1« to 2 min or until outside is crisp and the fish flakes easily... 3) Serve immediately over bed of watercress, or parsley, garnished with lemon wedges if desired... From "Bill Saiff's ROD & REEL Recipes for Hookin' and Cookin' and re-typed with permission by Fred Goslin on Cyberealm Bbs.in Watertown NY at (315) 786-1120 MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Barbequed Garlic Chicken Categories: Poultry, Barbeque, Nets Yield: 6 servings 3 lb Roasting Chicken 3 ts Garlic, chopped 2 ts Salt 2 tb Black Peppercorns 1 c Fresh Coriander, chopped 2 tb Lime Juice Tomatoes Scallions Cut chicken in half lengthwise, and remove bones, if desired. Crush the garlic with salt into a smooth puree. Coarsley crush the peppercorns with a mortar and pedestal or blender. Combine in a flat dish with the coriander, and lime juice. Rub the mixture well into the chicken on all sides, cover and refrigerate overnight or at least one hour. BBQ chicken over glowing coals, turning about every 5 minutes, until chicken is no longer pink and the skin is crisp. Garnish with tomatoes and curls of scallions. Serve with a salad of cucumber, scallions and tomatoes, seasoned with lime and salt. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: CHICKEN TACO SALAD, LOW FAT Categories: Poultry, Salads, Low-fat, Nets Yield: 6 servings 1 lb Chicken meat, white skinless 1/2 c Lettuce, torn into pieces 2 md Tomatoes, cut into pieces 1 cn Kidney beans, rinsed and Drained (15 oz. size) 1/2 c Cheddar cheese, non fat Hot sauce to taste 1/2 pk Tortilla chips, *baked* (1 GM fat per 20 chips) Bottle Kraft fat free Salad 1 pk Taco seasoning mix Dressing, Catalina Place chicken in a bowl and cover with waxed paper. Cook in microwave about 5 minutes. Remove and drain chicken to remove any fat. Prepare taco mix as directed, substituting chicken for beef. Place lettuce, tomatoes, and chips in a large bowl. Add drained beans, grated cheese, and salad dressing. Mix well. Serve immediately. Per serving: fat 4 GM, chol. 56 mg, calories 336, protein 30 G, carb. 46 GM, 11% of calories from fat. MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Queen of Sheba Meatloaf Categories: Meats, Nets Yield: 10 servings 2 tb Virgin olive oil 3 tb Butter 4 Garlic cloves, crushed 2 md Onions, finely chopped 1/2 c Finely chopped fresh Italian -parsley 1 ts Fennel seeds 2 1/2 lb Lean ground lamb 1 lb Ground hot sausage, casing -removed Juice of 1 lime 1/4 c Dry vermouth 3/4 c Dry bulgur wheat, soaked for -30 minutes in water to -cover 2 lg Eggs, lightly beaten 3 tb Ketchup 1 ts Sesame oil 2 tb Dried mint 1 ts Ground allspice 1/4 ts Dried rosemary 1 ts Ground cinnamon 1/2 ts Grated nutmeg 1/8 ts Black pepper 2 tb Worcestershire sauce 1/4 c Toasted pine nuts 1/3 c Pistachios 3 tb Bay leaves, split in half Preheat oven to 375'F. Thoroughly coat a Bundt pan with olive oil. In a large saute pan, heat the olive oil and 2 tablespoons of butter. Add the garlic and onions. Saute until the onions are translucent, about 3 minutes. Add the parsley and fennel seeds. Remove half the onion mixture and combine with the ground lamb in a large bowl. Set aside the other half of the onion mixture. Add the ground sausage to the saute pan, and brown. Add the lime juice and vermouth. Remove from the heat. Add this mixture to the reserved onion mixture. Set aside. Squeeze the excess water from the bulgur wheat. Mix with the lamb. Add the eggs, ketchup, sesame oil, mint, allspice, rosemary, cinnamon, nutmeg, black pepper and Worcestershire sauce. Mix well. Divide this mixture in half. Press half the lamb mixture into the pan. Arrange the sausage mixture on top of the lamb. Sprinkle the pine nuts and pistachios evenly over the sausage layer. Press the other half of the lamb mixture on top of the nut layer. Dot the loaf with the remaining tablespoon of butter and place the broken bay leaves on top of the loaf. Bake for 1 hour or until done. Remove the bay leaves. Let the loaf sit for 15 minutes before inverting it onto a round serving platter. Serves 8-10. MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Easy Spaghetti Categories: Main dish, Italian, Nets Yield: 4 servings 3 tb Olive oil 1 md Onion, peeled and diced 3 Garlic cloves, peeled/minced 1/2 ts Dried oregano 1 tb Dried basil (or to taste) 1/2 ts Red pepper flakes, if -desired (or a little -jalapeno pepper) 1 cn Crushed tomatoes (28 oz) 12 oz Vermicelli Parmesan cheese Put olive oil in a skillet that about 12" wide. Peel and chop onion. Add to skillet and cook on medium heat as you peel and mince garlic. Add garlic to skillet; stir. Cook several more minutes to allow the vegetables to soften and give up a lot of their moisture. Stir occasionally. Add oregano, basil, red pepper and crushed tomatoes. Simmer the mixture uncovered. Meanwhile, bring a large pot of water to a boil for your spaghetti, usually 4 1.2 quarts or so. Salt the water and add 8-12 ounces of spaghetti. Cook until it is just barely tender, probably 2 minutes less than they suggest on the package. Drain but don't rinse. Toss with sauce and serve on plates. top with freshly grated Parmesan cheese. NOTE: Carrot sticks and warmed bread go well with spaghetti. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Marshmallow Krispie Bars Categories: Cookies, Nets Yield: 1 batch 1 pk Brownie mix 10 1/2 oz Miniature marshmallows 1 1/2 c Semi sweet chocolate chips 1 c Creamy peanut butter 1 tb Margerine 1 1/2 c Rice cereal Preheat oven 350. Grease 9x13 pan. Prepare and bake brownies according to package directions. Remove from oven. Sprinkle marshmallows on hot brownies. Return to oven for about 3 mins. Place choc chips, peanut butter and margarine in medium saucepan. Cook on low, stirring constantly until chips are melted. Add rice cereal, mix well. Spread over marshmallow layer. Refrigerate til well chilled. Cut into bars. Posted by Wanda Evans from Duncan Hines Fabulous Fall Baking 1992. Posted by Suzze Tiernan on Home Cooking 1994. MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Chicken and Stuffing Bake Categories: Poultry, Nets Yield: 6 servings 1 Box stuffing mix (6 oz. box) -chicken flavored 6 Chicken breast halves -skinless, boneless -about 1-1/2 lb. total 1 cn Cream of mushroom soup 1/3 c Milk 1 ts Chopped parsley 1. Preheat oven to 400-degrees F. Prepare stuffing mix according to package directions but do not let stand. 2. Spoon stuffing across center of 2-qt. shallow baking dish. Arrange 3 chicken pieces on each side of stuffing, overlapping if necessary. 3. Combine soup, milk and parsley. Pour over chicken. Cover with foil; bake 15 min. Uncover; bake 10 min or until chicken is no longer pink. Stir sauce before serving. Makes 6 servings. VARIATION: Add 1/2 cup each chopped carrot, celery and onion with seasoning packet while preparing stuffing mix. From the label of a can of Campbell's Cream of Mushroom soup. APB MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: CAFE CHICKEN CROCKPOT Categories: Poultry, Nets Yield: 6 servings 2 ea Chickens, about 2-1/2 pound, Cut into eighths 1 Onion, chopped 2 Of garlic, chopped Salt & white pepper to taste 1 ea Green pepper, diced 1 md Very ripe tomato, Peeled, Seeded and chopped 1 c Dry white wine Pinch of cayenne pepper Combine all ingredients in slow-cooker. Cover pot and set at Low. Cook for 6 to 8 hours, or until chicken is tender. YIELD: Serves 6 to 8 Source: The Crockery Pot Cookbook Note: Since this recipe is from Paris, try to serve this with a crusty French bread, and a little pot of sweet butter. A carafe of white wine is also a nice addition. FROM: gaye.levy@greymatter.com (Gaye Levy) From rec.recipes 11/23/93 MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Healthy SPAM Peppers Categories: Main dish Yield: 10 servings 1 cn SPAM Luncheon Meat, cubed -(12 oz) 2 c Shredded cabbage 1 c Shredded zucchini 1 Onion, shredded 1 Carrot, shredded 2 Garlic cloves, minced 1 1/2 tb Chopped fresh basil leaves 1 ts Dried oregano 1/2 ts Red pepper flakes 1 cn Diced tomatoes (28 oz) 1 1/2 c Instant rice 1 tb Brown sugar 8 Bell peppers, cored & seeded In skillet over medium-high heat, saute SPAM until lightly browned; remove from skillet. Add cabbage, zucchini, onion, carrot, garlic, basil, oregano, and red pepper flakes to skillet. cook over low heat 10 minutes or until vegetables are crisp-tender. Drain juice from tomatoes; reserve juice. Add enough water to tomato juice to make 2 cups. Add juice, tomatoes, SPAM, rice, and brown sugar to vegetable mixture. Cover. Cook 10 minutes. In large saucepan, boil bell peppers in water 5-7 minutes or until crisp-tender. Drain. Fill peppers with SPAM mixture. NUTRITIONAL INFORMATION PER SERVING: Calories 215; Protein 11 grams; Carbohydrate 30 grams; Fat 7 grams; Cholesterol 34 milligrams; Sodium 444 milligrams. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Irish Stew by James Beard, Chef & Cooking Teacher Categories: Main dish, Meats, Irish Yield: 6 servings 3 lb Lamb; rib or shoulder chops 6 md Potatoes; peeled; sliced 3 ts Parsley; chopped & mixed w/ 1 1/2 ts Thyme; dried (mix w/parsley) 3 lg Onions; peeled; sliced 2 c Water 2 tb Parsley, chopped (or 3 tbs) x Butter; to grease casserole x Salt; to taste x Pepper; freshly grnd black James Beard's Irish Stew * Instructions * Trim the fat from the chops, leaving the meat on the bones. Butter a 2 or 2-1/2 quart casserole dish. Preheat the oven to 300dF. In the bottom of the casserole dish arrange a layer of one-third of the potatoes and cover with a layer of chops topped with a third of the parsley-thyme mixture. Add a layer of half the onions, then a third more potatoes, the remaining chops, herbs, remaining onions, and finally, the remaining potatoes and herbs. Season well with salt and pepper and add the water. Cover and cook the stew in the preheated over for 2 to 2-1/2 hours, or until the meal is tender and the potatoes and onions are soft. Serve in soup plates with a sprinkling of parsley on top, and drink beer with with if you'd like. Irish stew always benefits from being cooked the day before and allowed to cool thoroughly. You may refrigerate. Skim off any fat and reheat the stew before serving. From: James Beard's Theory & Practice of Good Cooking. Consumers Union Edition for Consumers Reports Readers. Published by Alfred A. Knopf, Inc. Copyright 1977 by James Beard. ISBN: 0-89043-6. MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Shrimp Creole Categories: Cyberealm, Main dish, Seafood Yield: 10 servings MMMMM---------------------FROM CHEF FREDDY'S-------------------------- 1 c Flour 1 c Oil 2 c Onions [chopped] 1 c Celery [chopped] 1/2 c Green bell Pepper [chopped] 2 Cloves garlic [chopped] 1 tb Salt 1/2 ts Pepper 28 oz Canned tomatoes [chopped .fine] 2 cn (6oz each) tomato paste 6 c Water 4 lb Shrimp [peeled & deveined] 1) In a skillet, brown the flour in the oil stirring constantly... Add the onions, celery, green peppers, garlic, salt, and pepper... Saut‚ until the veggies are tender... 2) Add the tomatoes & tomatoe paste, mixing well... cook for 5 min. then add the water and simmer for 1 hour, and add the shrimp... Cook for 15 min... 3) Serve over hot cooked rice... garnished with parsley and onion tops (if desired) From "Bill Saiff's ROD & REEL Recipes for HOOKIN' & COOKIN' Cookbook and re-typed with permission by Fred Goslin on Cyberealm Bbs in Watertown NY at (315) 786-1120 MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Shrimp Etouff‚e Categories: Cyberealm, Main dish, Seafood Yield: 6 servings MMMMM---------------------FROM CHEF FREDDY'S-------------------------- 1/2 c Butter 3 tb Flour 1 c Onion [chopped] 3/4 c Green onions tops [chopped] 1 c Celery [chopped] 1 ts Paprika 1 1/2 c Water 2 Chicken bullion cubes 2 lb Shrimp [peeled & deviened] Black pepper to taste Cayenne pepper to taste 1) Blend the butter and the flour in a heavy skillet, cooking over low heat until dark brown, stirring constantly... Add in the onions green onion tops, and celery and cook until veggies are tender, stirring occasionally... 2) Add the paprika, water, and boullion cubes and simmer for 20 min... Add the remainder of the ingredients and simmer for 20 min more... 3) Serve over hot cooked rice From "Bill Saiff's ROD & REEL Recipes for HOOKIN' & COOKIN' Cookbook and re-typed with permission by Fred Goslin on Cyberealm Bbs in Watertown NY at (315) 786-1120 MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Hacienda Hamburger Categories: Cyberealm, Meats, Beef Yield: 6 servings 2 lb Ground Beef 1 1/2 c Chopped Celery 6 oz (1 cn) Tomato Paste 2 c Uncooked Noodles 1 c Sliced Ripe Olives 1/2 ts Pepper 2 tb Cooking Oil 1/2 c Chopped Onion 2 1/4 c (3 cns) Water 1 c Diced American Cheese 2 ts Salt Brown meat in oil in electric skillet or large frying-pan. Add celery and onion; cover and cook slowly 10 minutes. Add tomato paste, water, noodles, cheese, olives, salt and pepper; stir to combine. Cook slowly until noodles are tender, abotu 30 minutes. NOTE: This is just as good on the second day. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: English Sweet And Sour Ribs Categories: Cyberealm, Meats, Beef Yield: 5 servings 3 lb Chuck Short Ribs * 2 ts Seasoned Salt 1/2 c Cooking Oil 1 1/2 c Hot Water 1/3 c Catsup 2 ea Cloves Garlic, Minced 3/4 c Unbleached All-purpose Flour 1 ts Pepper 2 c Sliced Onion 8 ea Heaping T Dark Brown Sugar 1/4 c Red Wine Vinegar 2 ea Large Bay Leaves * Short ribs should be meaty and cut in the English cut. Trim excess fat from short ribs. Combine flour, seasoned salt and pepper; dredge shrot ribs. Brown ribs in oil on all sides in Dutch oven. Remove meat from pan. Add onions and cook until golden brown. Place ribs on top of onions. Combine water, brown sugar, catsup, vinegar, garlic and bay leaves; pour over ribs. Cover and bake in moderate oven (350 degrees F.) 2 1/2 hours. Remove bay leaves before serving. MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: German Applesauce Meatloaf Categories: Meats, Nets Yield: 8 servings 1 1/2 lb Ground beef 1/2 lb Ground pork 1/2 c Finely diced onion 1 c Applesauce 1 c Bread crumbs 3 tb Ketchup 2 ts Salt 1/4 ts Black pepper Preheat oven to 350'F. Lightly oil a 9x5x3" loaf pan. In a large bowl, combine all ingredients, and mix well. Place the meatloaf mixture in the prepared pan. Bake for 1 1/2 to 2 hours. Let cool 10-15 minutes. Turn the loaf out of the pan. Slice and serve. MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Grilled Fish In Foil Categories: Cyberealm, Seafood, Main dish Yield: 4 servings 1 lb Fish Fillets,Fresh or Frozen 1/4 c Lemon Juice 1 ts Dill Weed 1/4 ts Pepper 1 ea Med. Onion, Thinly Sliced 2 tb Margarine Or Butter 1 tb Chopped Parsley 1 ts Salt 1 x Paprika On 4 large buttered squares of heavy-duty aluminum foil, place equal amounts of fish. In small saucepan, melt margarine; add lemnon juice, parsley, dill weed, salt and pepper. Pour equal amounts over fish. Sprinkle with paprika; top with onion slices. Wrap foil securely around fish, leaving space for fish to expand. Grill 5 to 7 minutes on each side or until fish flakes with fork. Refrigerate leftovers. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Shrimp & Scallop Kabobs Categories: Cyberealm, Seafood, Main dish Yield: 6 servings 1 lb Large Raw Shrimp 1/2 c Vegetable Oil 1/4 c Imported Soy Sauce If Avail. 2 tb Chopped Crystalized GingerOR 1 ts Onion Powder 2 ea Small Zucchini, Sliced 1 lb Sea Scallops, Cut In Half 1/4 c Lemon Juice 2 ea Cloves Garlic Finely Chopped 1 1/2 ts Ground Ginger 16 oz (1 cn) Pinapple Chunks Peel and devine shrimp. Drain pinapple chunks. Use Imported Soy sauce if available for better taste. Use domestic if that is all that is available. In medium bowl, combine oil, lemon juice, soy sauce, garlic, ginger and onion powder; mix well. Add shrimp and scallops. Cover; refrigerate 3 hours or overnight. Place shrimp, scallops, pineapple and zucchini on bamboo skewers that have soaked 1 hour in water or on metal skewers. Grill or broil 3 to 6 minutes perside or until shrimp are pink, basting frequently with marinade. Refrigerate leftovers. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Marinated Ginger Chicken Categories: Cyberealm, Main dish, Poultry Yield: 4 servings 1 ea 2 1/2-3 lb Frying Chicken 1/2 c Vegtable oil 1 ts Grated Ginger Root OR 1 ts Onion Salt 1/2 c Lemon juice 1/4 c Imported Soy Sauce 1 tb Ground ginger 1/4 ts Garlic Powder NOTE: When making this recipe, it tastes much better if you find sources for the exact ingredients such as the ginger root and Imported soy Sauce. They usually can be found in the local asian markets. Use domestic soy sauce and ground ginger as last option. Cut chicken in to serving parts if not already in that form. Place chicken in shallow baking dish. In small bowl, combine remaining ingredients; pour over chicken. Cover, refrigerate 4 hours or overnight, turning occasionally. Grill or broil as desired, basting frequently with marinade. Refrigerate leftovers MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Whiskey Sour Sirloin Categories: Cyberealm, Beef, Main dish Yield: 6 servings 3 lb (1pc) Round Bone Sirloin 1/3 c Orange Juice 1/4 c Whiskey 12 ea Peppercorns 1 ea Med Orange, Thinly Sliced 1/3 c Lemon Juice 1/4 c Vegetable Oil 1 ea Small Onion, Thinly Sliced 1 ts Salt When getting the steak look for a good piece that is about 2-inches thick. Place steak in shallow baking dish. In small saucepan combine remaining ingredients except orange. Over low heat, simmer 5 minutes; pour over meat. Top with orange slices; cover. Refrigerate 4 to 6 hours, turning occasionally. Remove meat from marinade; grill or broil as desired. Heat remaining marinade and serve with steak. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Frozen Lemon Cream Pie Categories: Cyberealm, Desserts, Pies Yield: 6 servings 1 ea 9-inch Graham Cracker Crust 1/2 c Plus 2 T Sugar 1/2 pt (1 C) Whipping Cream,Whipped 3 ea Large Uncracked Eggs. 1/4 c Lemon Juice Separate Eggs. Be sure to use only Grade A Uncracked Eggs! In large mixer bowl, beat egg yolks and 1/2 cup sugar until light; stir in lemon juice. In small mixer bowl, beat egg whites until soft peaks form; gradually add remaining 2 T sugar, beating until stiff peaks form. Fold egg white mixture into lemon juice mixture; fold in half the whipped cream. Fold in remaining whipped cream. Spoon into prepared crust. Freeze at least 3 hours or until firm. Serve more whipped cream or Blueberry 'n' Spice Sauce. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: New England Baked Beans (the real thing) Categories: Cyberealm, Sides Yield: 8 servings 3 ts Vinegar 1 1/4 ts Ginger 1 c Sugar 1 tb Catsup 1/4 ts Salt 3 ts Molasses 2 ts Dry Mustard 1/3 lb Salt Pork or 8 slices bacon 6 ea Small Onions quartered Soak dry beens overnite in water (2 cups of dry beans covered completly with water) Rinse beans next morning, add water to cover, put ingredients into pan and par boil them,together for 45 to 60 minutes. (beans are ready for baking when you can remove one with a spoon, blow on it and the skin shrinks back. Bake in a bean pot for 3hrs. at 225F, then 3hrs at 300F. Also you have to add water to them, just enough to keep them covered. Stir every now and then. Note: Old Timers would only use Salt Pork not bacon, my mother said so! MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Clam Casserole Categories: Cyberealm, Seafood, Main dish Yield: 4 servings 32 ea RITZ crackers 2 ea Eggs (beaten) 10 oz Can of cream Mushroom soup 2 1/2 c Minced clams w/juice 1/2 c Milk Mix all together and pour into greased 2 qt. casserole. Crumble additional crackers on top. Bake at 300F for 1 hour. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: New Hampshire Maple Syrup Pie Categories: Cyberealm, Desserts, Pies Yield: 8 servings 1 c Maple Syrup ( N.H. prefered) 1 ts Butter 2 ea Egg whites 1 x Pinch salt 1 x Chopped Nuts 1 c Hot water 3 tb Cornstarch 2 ea Egg yolks 1 tb Maple syrup Combine syrup, hot water and butter and bring to a boil. Mix cornstarch, salt and enough cold water to make a thin paste, add egg yolks and beat well. Add hot syrup mixture gradually, return to heat and cook untill thickened, stirring constantly. Cool slightly. Pour into cooked pie shell. Beat egg whites stiff, adding slowly the tablespoon of syrup. Pile on pie and brown in hot oven. Add chopped nut meats if desired to top. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Old Fashioned Hermits Categories: Cyberealm, Desserts, Cookies Yield: 10 servings 1/2 c Sugar 1 x Egg 1 1/2 ts Baking Soda 1 ts Cloves 1 ts Ginger 1/4 c Water 1 c Chopped Nuts 1/4 c Butter 3 c Flour 1/2 ts Salt 1 ts Cinnamon 1/4 c Molasses 1 c Raisins cream the butter and sugar, add the egg and beat well. Sift together the flour, baking soda, salt, cloves, cinnamon, and ginger. Mix together the molasses and water. Add alternately to creamed mixture, fold in raisins and chopped nuts. Batter will be quite thick. Spread out on floured surface and cut into shape. Bake on cookie sheet 20 minutes at 375F. MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Hot Beef Salad Categories: Main dish, Meats, Salads, Nets Yield: 4 servings 1 lb Flank steak,partially frozen 2 tb Soy sauce 1 tb Vegetable oil 1/2 ts Sugar 3 Garlic cloves, minced 1 md Onion 2 sm Dried chillies 2 tb Soy sauce 2 tb Beef stock 5 tb Vegetable oil 1/2 ts Sugar 12 Red-leaf-lettuce leaves 2 md Tomatoes,each cut into 6 Slices 16 Cilantro sprigs Cut meat lengthwise into 2 or 3 strips; cut strips diagonally into 1/8-inch-thick slices. PLace in a medium-size bowl. Add 2 tbsp soy sauce, 1 tbsp oil, 1/2 tsp sugar and garlic. Mix well. Cover and marinate in refrigerator at least 2 hours. Mix again and bring to room temperature before cooking. Cut onion in half lengthwise. Cut each half into quarters, making 8 wedges. separate onion layers; set aside. Soak chillies in warm water about 30 minutes or until softened. Discard seeds and stems and mince chillies. Combine chillies, remaining 2 tbsp soy sauce and beef stock in a small bowl. Heat wok over high heat. Add 4 tbsp oil and heat. Add onion; stir-fry 1 minute. Remove onion with a slotted spoon, draining oil back into pan; place onion in a small bowl. add steak to wok; stir-fry 3 minutes. Remove steak and any liquid in wok; add to onion. Heat remaining 1 tbsp oil in wok. Add remaining 1/2 tsp sugar. As soon as sugar melts, stir in chili mixture. Return steak and onion to wok; stir-fry 1 minute. remove from heat. Arrange 3 lettuce leaves on each of 4 lightly heated large individual plates or platters. Place 1/4 of beef in center of each serving. Arrange 3 tomato slices around beef. Arrange 4 cilantro sprigs on each serving. Source: Taste of Southeast Asia by Barbara Hansen From the collection of Karen Deck MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Grilled Pasta Salad Categories: Salads, Nets Yield: 4 servings 4 Zucchini and/or yellow -squash, sliced 1 Spanish onion, cut into -large chunks 1 pk Lipton Recipe Secrets -Italian Herb with Tomato -Soup Mix 1/4 c Olive or vegetable oil 8 oz Uncooked penne, cooked and -drained 3/4 c Diced roasted red peppers 1/4 c Red wine vinegar, apple -cider vinegar or white -vinegar On broiler pan, arrange zucchini and onion. Brush with Italian Herb with Tomato Soup Mix blended with oil. Grill or broil 5 minutes or until golden and crisp-tender. In bowl, toss cooked pasta, vegetables, roasted peppers and vinegar. Serve warm or at room temperature. Makes about 4 main dish or 8 side dish servings. Taste Tested Recipe from The Lipton Kitchens. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Salad Greens with Prosciutto and Shrimp Categories: Salads, Nets Yield: 4 servings MMMMM----------------GREENS, PROSCIUTTO & SHRIMP--------------------- 3/4 lb Salad mix of Arugula Dandelion, Tango, Frisee, Anchocress, Red Mustard, Mizuna, Lollo Rosso, Curly Cress, Chervil, Radicchio, Perella Red, Romaine, Red Oak Leaf -(about 4 quarts) 1/4 lb Prosciutto, thinly sliced 2 ts Oil, olive 1/2 lb Shrimp, tiny; cooked shelled 2 tb Ginger, crystallized 1/4 c Vinegar, Rice or Pear 3 tb Oil, Salad 1 tb Oil, Oriental Sesame Flower petals Lavender Bachelor's buttons Golden calendula Sliver the prosciutto and stir with 2 teaspoons of olive oil in a 8 to 10 inch frying pan over medium-high heat until lightly browned. Pour into a wide salad bowl and add 4 quarts of rinsed, dried and crisped salad green/red mix, the cooked, shelled shrimp, crystallized ginger, pear or rice vinegar, salad and sesame oil. Toss gently. Garnish with the golden and lavender petals. ======================> Notes and Credits <====================== A salad mix of many kinds of tender leaves, needing only dressing is one of the most practical convenience foods to hit the marketplace in recent years. But the salad mix idea is not a new one. It started in and around Nice, in southern France, as "Mesclun." This regional speciality takes its name, meaning mix, from the local dialect, and is a combination of tender, early shoots of arugula, dandelion greens, lettuces, watercress and chervil. In the West, growing salad mix has long been popular with home gardeners. In the early 1970's, Alice Waters, a self-proclaimed salad warrior, opened Chez Panisse in Berkeley, she grew ingredients on the premises in order to demonstrate to customers that "the beauty of a salad is the irresistibly of just-picked, tender greens". It's best to use any greens right after purchase, but to crisp or store them, enclose rinsed leaves in towels, seal in a plastic bag, and chill. Crisping may take only 15 minutes, but prime condition greens stored this way may stay fresh looking and tasting up to two weeks. From the article "Revolution in your salad bowl" by Betsy Reynolds Bateson in "Sunset Magazine, April 1994", page 100. Shared by Dorothy Hair 6/94 MMMMM --- Yummy! All those salad recipes sounded so great I thought I would post one I just found that sounds delicious. MMMMM----- Recipe via Meal-Master Title: APPLE-CHICKEN SALAD-(marinaded) Categories: Cyberealm, Salads, Main dish Yield: 4 servings MMMMM--------------------------MARINADE------------------------------- 1/4 c Frozen apple juice- -concentrate, thawed 2 T Salad oil 2 T Soy sauce 1 T White wine vinegar 1 t Dried savory, crushed MMMMM--------------------------CHICKEN------------------------------- 4 md Skinless, boneless chicken -breast halves (12 ounces) MMMMM--------------------------DRESSING------------------------------- 3/4 c Mayonnaise or salad dressing 1/4 c Apple juice concentrate 1/4 t Salt 1/4 t Pepper MMMMM---------------------------SALAD-------------------------------- 3 c Torn romaine lettuce 2 c Torn red leaf lettuce 1/2 c Broken pecans or walnuts 1/3 c Red onion rings 2 md Apples, cored & sliced * NOTE: This recipe needs to be prepared ahead of time! * For marinade: In a small bowl combine apple juice concentrate, salad oil, soy sauce, vinegar, and savory. For chicken: Place chicken breasts in a plastic bag in a shallow dish. Pour marinade over chicken. Close bag. Refrigerate about 4 hours, turning once. Remove meat, reserving marinade. Pat chicken dry with paper towels. Place chicken on a rack of an unheated broiler pan. Broil about 4 to 6 inches from heat for 8 to 10 minutes or till tender, brushing occasionally with reserved marinade. (Or grill chicken on an uncovered grill directly over medium-hot coals for 20 to 25 minutes or till tender, turning once.) Remove from heat. Cut chicken into strips. Cover and chill 2 to 24 hours. For dressing: In a small bowl combine mayonnaise or salad dressing, apple juice concentrate, salt and pepper. In a large bowl combine the romaine, red leaf lettuce, pecans or walnuts, and onion. Divide salad greens among 4 dinner plates. Arrange chicken and apples over greens. Drizzle salad dressing over salads. Makes 4 main-dish salads. Calories......705 Protein...31 g Carbohydrates..32.g Fat...52 g Cholesterol....98.mg Sodium...959 mg Potassium.....782.mg Source: Better Homes and Gardens, Summertime Cooking Typed for you by Lois Flack, CYBEREALM BBS, Watertown, NY. MMMMM --- I guess this one couldn't do in the Diet section........... MMMMM----- Recipe via Meal-Master Title: CRISPY POTATO CHIP CHICKEN Categories: Main dish, Poultry, Cyberealm, My own Yield: 4 servings 1/2 c Butter or margarine 1 pk 4 oz of potato chips 1/2 ts Garlic salt Dash of pepper 2 1/2 lb To 3 pounds of- -chicken pieces Preheat oven to 375 degrees. Melt butter in small frying pan. Crush potato chips before opening bag, then mix with garlic slat and pepper and spread on a large plate. Dip chicken in melted butter and roll in chips. Place chicken on a shallow baking pan, skin side up. Be sure pieces do not touch. Pour remainder of butter and chips over chicken. Bake for 1 hour at 375 degrees without turning. Serves: Approx. 4+ From the kitchen of Lois Flack MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Breast of Chicken with Sherry Cream Sauce Categories: Main dish, Chicken, Alcohol, Victoria, Cyberealm Yield: 4 servings MMMMM---------------------SHERRY CREAM SAUCE-------------------------- 2 c Dry Sherry 2 c Chicken Stock 2 c Heavy Cream 2 ts Lemon Juice Salt and Pepper 8 Fresh Morel Mushrooms MMMMM------------------ROAST BREAST OF CHICKEN----------------------- 2 tb Vegetable Oil 1 tb Unsalted Butter 3 lb Chicken Breast Halves, Boned (skin intact) Salt and Pepper Hot Cooked Vegetables Sherry Cream Sauce: In large nonreactive saucepan, boil sherry until reduced by 1/3. Whisk in chicken stock and cream. Boil gently until reduced to a creamy consistency, about 2 cups. Whisk in lemon juice and salt and pepper to taste. Stir in mushrooms. Cover and keep warm. Roast Breast of Chicken: While sauce is reducing, preheat oven to 450ø. Heat oil and butter in large skillet over medium heat. Brown chicken breasts, skin side down in skillet for 8 minutes. Arrange chicken side up in 12x7x2" baking dish. Drizzle with pan juices. Season with salt and pepper. Bake at 450ø for 20 minutes until juices run clear. Arrange chicken breasts on 4 serving plates. Garnish with vegetables. Spoon warm sauce with mushrooms over all. Source: Victoria Magazine; March 1994 Typed by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Lamb Loin in Puff Pastry Categories: Main dish, Lamb, Nuts, Victoria, Cyberealm Yield: 4 servings MMMMM-----------------------RED WINE SAUCE---------------------------- 6 Shallots, chopped 6 Fresh Mushrooms, chopped 2 oz Ground Lamb 2 tb Unsalted Butter 1 1/2 c Dry Red Wine 1 c Chicken Stock 1 c Veal Stock or Chicken Broth 3 Juniper Berries 1 Bay Leaf 3 Thyme Sprigs 2 Cloves Garlic 1 tb White Wine Vinegar 1 ts Lemon Juice Salt and Pepper MMMMM------------------------NUT STUFFING----------------------------- 24 Pistachio Nuts 1/2 c Canned Chestnut Puree 8 oz Ground Lamb 1/3 c Brandy MMMMM------------------LAMB LOIN IN PUFF PASTRY----------------------- 17 1/4 oz Package Puff Pastry Sheets 24 oz Boneless Lamb Loin Chops Hot Cooked Vegetables Red Wine Sauce: In large saucepan, brown shallots, mushrooms, and ground lamb in butter. Stir in red wine, chicken stock, and veal stock. Boil until reduced by half. Add juniper berries, bay leaf, thyme, garlic, and vinegar. Boil 10 minutes. Strain sauce, discarding solids. Return sauce to saucepan. Stir in lemon juice and salt and pepper to taste. Cover, keep warm. Nut Stuffing: While sauce is reducing, in food processor, pulse pistachio nuts with on/off turns until chopped. Add chestnut puree, ground lamb, and brandy. Process briefly until blended. Lamb Loin in Puff Pastry: Let puff pastry stand at room temperature according to package directions. Mound 1/4 of stuffing on each lamb loin. Using hands, mold stuffing around lamb until loin is completely enclosed with stuffing mixture. Preheat oven to 400ø. Gently unfold 1 sheet of pastry on lightly floured surface. Press pastry together at the two fold seams to seal. Cut pastry in half. Repeat with remaining sheet of pastry. Roll each pastry to 10x8" rectangle. Arrange a wrapped lamb loin crosswise in center of each sheet of pastry. Overlap long sides of pastry over meat and fold over together to seal. MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Lamb Rib Chops Wih Quince Jelly Glaze Categories: Main dish, Lamb, Preserves, Victoria, Cyberealm Yield: 4 servings MMMMM---------------------QUINCE JELLY GLAZE-------------------------- 1 ts Minced Garlic 1 tb Unsalted Butter 1/2 c Quince Jelly 1 tb Freshly Chopped Rosemary, or 1 ts Dried Rosemary 1/4 ts Freshly Cracked Black Pepper Salt to Taste MMMMM---------------------BROILED LAMB CHOPS-------------------------- 8 Lamb Rib Chops, 1" thick Quince Jelly Glaze: In small saucepan, saute garlic in butter over medium heat. Add jelly, rosemary, pepper and aslt. Mix well. Cook, stirring constantly, until jelly has just melted. Remove from heat and set aside. Broiled Lamb Chops: Preheat electric broiler. It is not necessary to preheat a gas broiler. Arrang chops on rack in broiler pan. Generously brush top side of each chop wtih half the glaze. Broil chops 3-4" from the heat for 6 minutes until browned. Turn chops over. Brush with remaining glaze. Broil for 4-5 minutes until done to your liking. Source: Victoria Magazine, March 1994 Typed by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Lemon Tarts with Pears Categories: Desserts, Tarts, Ice cream, Victoria, Cyberealm Yield: 8 servings MMMMM----------------------HONEY ICE CREAM--------------------------- 1 1/4 c Milk 1 c Light Cream 1 Vanilla Bean, split 6 Egg Yolks 2/3 c Granulated Sugar 2 tb Honey MMMMM------------------------SWEET PASTRY----------------------------- 2 c All-Purpose Flour 3/4 c Confectioner's Sugar 2/3 c Unsalted Butter, cut up 2 Egg Yolks MMMMM--------------------TANGY LEMON FILLING------------------------- 4 Egg Yolks 4 Eggs 3/4 c Lemon Juice Zest from 3 Lemons 3/4 c Granulated Sugar 7 tb Unsalted Butter, cut up MMMMM-----------------------RED WINE SAUCE---------------------------- 1 1/2 c Granulated Sugar 1 1/2 c Water 1 c Dry Red Wine Poached Pear Slices Honey Ice Cream: In medium saucepan, combine milk, cream, and vanilla bean. Bring to boiling. Cover to keep warm. In small mixer bowl, beat 6 egg yolks and 2/3 cup granulated sugar at high speed of electric mixer until thick and lemon-colored, about 5 minutes. Remove vanilla bean from milk mixture. Gradually beat half the milk mixture into egg mixture at low speed. Whisk back into remaining milk mixture in saucepan. Cook over medium heat, stirring constantly, until mixture thickens and coats the back of the spoon. Do not boil. Remove from heat. Stir in honey until dissolved. Pour into bowl. Press plastic wrap directly on surface of custard. Refrigerate until cold, about 3 hours. Freeze in ice cream maker about 30 minutes, or according to the manufacturer's directions. cover and place in freezer at least 8 hours, or overnight until firm. Sweet Pastry: In food processor, combine flour, sugar, and 2/3 cup butter. Pulse with on/off turns until butter is size of peas. Add 2 egg yolks. Pulse with on/off turns to blend, then process until dough pulls away from sides of bowl and forms a ball. Form dough into 2 equal disc shapes. Wrap and refrigerate several hours. Tangy Lemon Filling: In medium bowl, whisk together 4 egg tolks and 4 eggs. Set aside. In heavy large saucepan, combine lemon zest and juice, 3/4 cup sugar, and 7 tb butter. Bring to boiling, stirring to dissolve sugar and melt butter. Gradually whisk half the hot mixture in large spoonfulls into the egg mixture. Whisk back into remaining lemon mixture in saucepan. Cook over medium heat, whisking constantly, until mixture becomes extremely thick and boils. Remove from heat. Pour into bowl. MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Seafood Mediterranee Categories: Stews, Seafood, Victoria, Cyberealm Yield: 6 servings 18 Cherrystone Clams 3 Cloves Garlic, chopped 1/2 c Olive Oil 18 oz Lobster Tails, thawed if Frozen, each cut in thirds Crosswise 1 c Dry White Wine 16 oz Can Italian Plum Tomatoes, Cut up 1/2 c Fresh Parsley, chopped 1 ts Dried Oregano 1 1/2 ts Salt 1/2 ts Pepper 2 Bay Leaves 1 lb Medium Shrimp, peeled and Deveined, with shell left On tail Scrub clams. Soak in salt water for 15 minutes. Drain and rinse. Repeat soaking process twice. In an 8 quart pot, saute garlic in hot olive oil over medium-high heat until lightly cooked but not brown. Add lobster tail pieces and stir well. Add white wine, tomatoes, parsley, oregano, salt, pepper and bay leaves. Mix well. Arrange shrimp and clams on top of stew. Brin to a boil. Reduce heat. Cover and steam for 5-8 minutes until clams have opened and shrimp and lobster are opaque when cut in center. Discard any unopened clams and bay leaves before serving stew in bowls. Source: Victoria Magazine, January 1994 Typed by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Karen's Chicken Pot Pie Categories: Dinner pies, Chicken, Victoria, Cyberealm Yield: 6 servings MMMMM-----------------------PARSLEY PASTRY---------------------------- 2 c All-Purpose Flour 2 tb Fresh Parsley, finely Chopped 1/2 ts Salt 2/3 c Shortening 7 tb Ice Water MMMMM-----------------------STEWED CHICKEN---------------------------- 3 lb Frying Chicken, cut up 1/4 c Celery Leaves, chopped 3 tb Fresh Tarragon, chopped or 1 tb Dried Tarragon 1 Bay Leaf 1 ts Salt 1/4 ts Pepper, freshly ground MMMMM------------------------CREAM SAUCE----------------------------- 4 tb Unsalted Butter, or Chicken Fat skimmed from Broth 1 md Onion, chopped (1 cup) 1/3 c All-Purpose Flour 1/2 ts Salt 1/4 ts Pepper 1 c Heavy Cream or Milk MMMMM---------------------VEGETABLE FILLING-------------------------- 1 c Cooked Carrots, diced 1 c Cooked Peas 1 c Cooked Potatoes, diced 1 Egg Yolk, beaten with 1 tb Water Parsley Pastry: In a large bowl combine 2 cups flour, parsley and 1/2 ts salt. With pastry blender or 2 knives, cut in shortening until mixture resembles peas. Add ice water, a tablespoon at a time, tossing with a fork until all is moistened. Gather dough into a ball. Form dough into a disc shape. Wrap in waxed paper and refrigerate at least 30 minutes. Stewed Chicken: In a 4 quart saucepan combine chicken, celery leaves, tarragon, bay leaf, 1 ts salt and 1/4 ts pepper. Add cold water to cover. Bring to a boil over high heat. Reduce heat. Cover and simmer for 45 minutes to one hour until chicken is very tender. Remove chicken with tongs and cool. Strain broth and refrigerate. When chicken is cool enough to handle, discard skin and remove meat from bones. Cut meat in pieces. Wrap and refrigerate. Cream Sauce: Skim fat from top of cold broth. Measure 1/4 cup into medium saucepan, or melt butter. Add onion and saute until transparent, 3-5 minutes. Stir in 1/3 cup flour, 1/2 ts salt and 1/4 ts pepper. Mix MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Beef Stew with Bouquet Garni Categories: Stews, Beef, Victoria, Cyberealm Yield: 6 servings MMMMM-----------------------MARINATED BEEF---------------------------- 1 Clove Garlic 10 Black Peppercorns, Crushed 8 Whole Allspice 1 ts Salt 1 c Dry Red Wine 3 lb Beef Rump Roast, in 1" cubes MMMMM-------------------------BEEF STEW------------------------------ 3 tb Olive Oil 2 c Beef Bouillion MMMMM-----------------------BOUQUET GARNI---------------------------- 1 Bay Leaf 1 Sprig Fresh Thyme 4 Black Peppercorns 1 Clove Garlic, all tied up in A cheesecloth 3 md Carrots, peeled and Quartered 1 lb Small White Onions, peeled 1 lb Turnips, pared and Quartered 12 White Mushroom Caps 10 oz Package Frozen Peas Salt and Pepper Chopped Fresh Parsley Marinated Beef: In a deep bowl, combine 1 clove garlic, crushed peppercorns, allspice, 1 ts salt, and wine. Stir to dissolve salt. Add beef cubes, pressing cubes down into marinade to immerse as much as possible. Cover and marinate in the refrigerator for at least 1 hour. Remove beef and garlic from marinade with a slotted spoon, reserving marinade. Pat beef and garlic dry on paper towels. Beef Stew: In a 6 quart nonreactive oven-going pot, heat olive oil and garlic over medium-high heat. Add meat in 2 batches, searing meat on all sides until deep brown. Return all meat to pot. Pour in reserved marinade and beef boullion. Add bouquet garni. Bring to a boil. Boil gently for 10 minutes. Reduce heat and simmer for 30 minutes. Preheat oven to 350øF. Layer carrots, onions, turnips and mushrroms atop meat mixture in casserole. Cover and bake at 350øF for 1 1/2 hours until meat and vegetables are tender. Remove bouquet garni. Stir in frozen peas. Season to taste with salt and pepper. Cover and bake 4-5 minutes until peas are cooked. Spoon stew and cooking juices into individual serving bowls. Sprinkle with chopped parsley. Source: Victoria Magazine, January 1994 Typed by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Duckling with Star Fruit Sauce Categories: Poultry, Victoria, Cyberealm Yield: 4 servings MMMMM-----------------------ROAST DUCKLING---------------------------- 2 4 lb Domestic Ducklings, Thawed if frozen 1 ts Dried Thyme Leaves 1 ts Fresh Parsley, chopped 2 Bay Leaves 1 sm Onion, chopped 1 Carrot, thinly sliced 1 sm Stalk Celery, chopped Salt and Pepper MMMMM----------------------STAR FRUIT SAUCE--------------------------- 1 c Dry White Wine 1 c Medium Dry Sherry or Port 1/4 c Rice Vinegar 1 ts Tomato Paste 7 oz Star Fruit, pared, pureed, And sieved (1/3 cup) Star Fruit for garnish Roast Duckling: Preheat oven to 375øF. Remove giblets and fat from body cavity of ducklings and reserve for another time. Rinse ducklings inside and out with cold water. Pat dry with paper towels. Stuff ducklings with thyme, parsley, bay leaves, onion, carrot, celery and salt and pepper to taste. Tie legs together with string. Pierce skin all over with tip od small knife. Arrrange ducklings on rack in large shallow roasting pan. Roast at 375øF for 1 1/2 to 2 hours until thermometer inserted between leg and thigh registers 180øF. Spoon off fat from roasting pan several times during baking. Remove ducklings and rack from pan, reserving drippings in pan. Keep ducklings warm. MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Marinated Chicken with Prunes Categories: Chicken, Victoria, Cyberealm Yield: 4 servings MMMMM---------------------MARINATED CHICKEN-------------------------- 3 1/2 lb Broiling Chicken, quartered 1 1/3 c Pitter Dried Prunes 4 Cloves Garlic, sliced 2 tb Bred Wine Vinegar 1/2 c Vegetable Oil 2 tb Capers, drained 2 ts Dried Mixed Herbs Salt and Pepper MMMMM--------------------OVEN-BRAISED CHICKEN------------------------- 1 1/4 c Dry White Wine 1 tb Turbinado Sugar MMMMM-------------------------HERB SAUCE------------------------------ 2/3 c Chicken broth 1 tb Cornstarch 1 tb Cold Water 1 ts Lemon Juice Italian Parsley Marinated Chicken: Arrange chicken, prunes, and sliced garlic in a large plastic bag set in a deep bowl. Set aside. In a medium bowl, whisk together wine vinegar, oil, cpaers, mixed herbs, and salt and pepper to taste. Pour over chicken. Seal bag, forcing as much marinade up around chicken as possible. Refrigerate overnight, turning bag occasionally. Oven Braised Chicken: Preheat oven to 350øF. Remove chicken from marinade, reserving marinade mixture. Par chicken dry with paper towels. Skim a little oil from marinade. Heat oil over medium heat in an ovenproof pot large enough to hold chicken in a single layer. Brown chicken starting skin side down in hot oil for 20 minutes, turning once. Pour reserved marinade with prunes and wine over chicken. Sprinkle with sugar. Bring to a boil. Cover and bake at 350øF for 45 minutes. Baste with pan juices. Bake, uncoveredm for 20 minutes until juices run clear when chicken is pierced with a fork. Remove chicken and prunes with slotted spoons, reserving pan juices. Keep chicken and prunes warm. Herb Sauce: Skim fat from pan juices. Measure 1 cup pan juices. Return to pot. Add broth. In a small bowl, mix cornstarch and cold water to a smooth paste. Stir into pot. Bring to a boil, stirring constantly. Cook and stir 1-2 minutes. Stir in lemon juice and slt and pepper to taste. Spoon sauce over chicken. Garnish with parsley. Source: Victoria Magazine, January 1994 Typed by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Lemon-Ginger Cornish Hens Categories: Poultry, Victoria, Cyberealm Yield: 3 servings MMMMM-------------------MARINATED CORNISH HENS------------------------ 6 Lemons 2 Inches Fresh Gingerroot, Chopped 1/2 c Honey 1/3 c Cooking Oil 1 Stalk Lemongrass, split Lengthwise Salt and Pepper 3 24 oz Cornish Hens, thawed MMMMM-----------------------GLAZED ONIONS---------------------------- 1/3 c Packed Brown Sugar 2 lb Onions, sliced Lemon Slices Marinated Cornish Hens: Grate zest from 3 lemons and juice all 6 lemons. In a medium bowl whisk together grated lemon zest, lemon juice, ginger, honey and oil. Add lemongrass. Season to taste with salt and pepper. Split Cornish Hens in half lengthwise. Arrange in a single layer in a large plastic bag set in a shallow roasting pan. Pour marinade over hens. Tie bag tightly closed, pressing as much marinade as possible up around hens. Refrigerate 12 hours or overnight, turning bag once. Roasted Cornish Hens: Preheat oven to 375øF. Drain hens, reserving marinade. Discard lemongrass from marinade. Arrange hens skin side up in same baking pan. Pour half the marinade over hens. Bake at 375øF for 35 minutes. Baste hens with pan juices. Continue baking 25 minutes until juices run clear when thighs are pierced with a fork. Glazed Onions: MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Blackened (Cajun) Arctic Char Categories: Cajun, Main dish, Fish Yield: 4 servings 1 ea Arctic char - 1 kg(4.5 lbs) 6 tb Butter 2 ea Lemons, cut into wedges 1 tb Cajun spice (recipe follows) Fillet the Char (fresh or thawed) about 25 mm thick (1-1/2"). Don't be afraid to substitute trout, perch, shrimp, or any firm-fleshed seafood or fish for the char. Melt butter in a cast-iron or heavy-bottomed frying pan over medium high heat. Add Cajun spice and heat thoroughly. Place fillets in pan. Squeeze juice of one lemon into pan. Cook fish for about 5 minutes on each side. Serve with remaining lemon wedges and pan drippings. From the Calgary Herald (89.05.03) by Terry Bullick Terry worked as an assistant cook at the Arctic Char Lodge, a fishing resort on Great Bear Lake, just 18 Km south of the Arctic circle. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Blackened Redfish Categories: Cajun, Main dish, Fish Yield: 6 servings 6 ea 8-10oz redfish fillets 3/4 lb Unsalted butter, melted MMMMM-----------------------SEASONING MIX---------------------------- 1 tb Sweet paprika 2 1/2 ts Salt 1 ts Onion powder 1 ts Garlic powder 1 ts Ground cayenne pepper 3/4 ts Ground white pepper 3/4 ts Ground black pepper 1/2 ts Dried thyme leaves 1/2 ts Dried oregano leaves NOTE: Fish fillets (preferably redfish, pompano or tilefish) cut about 1/2 inch thick. Redfish and pompano are ideal for this method of cooking. If tilefish is used, you may have to split the fillets in half horizontally to have proper thickness. If you can't get any of these fish, salmon steaks or red snapper fillets can be substituted. In any case, the fillets or steaks must not be more than 3/4 inch thick. Heat a large cast-iron skillet over very high heat until it is beyond the smoking stage and you see white ash in the skillet bottom (the skillet cannot be too hot for this dish), at least 10 minutes. (FT - this recipe is *NOT* for the faint of heart) Meanwhile, pour 2 Tablespoons melted butter in each of 6 small ramekins; set aside and keep warm. Reserve the remaining butter in its skillet. Heat the serving plates in a 250F oven. Thoroughly combine the seasoning mix ingredients in a small bowl. Dip each fillet in the reserved melted butter so that both sides are well coated; then sprinkle seasoning mix generously and evenly on both sides of the fillets, patting by hand. Place in the hot skillet and pour 1 teaspoon melted butter on top of each fillet (be careful, as the butter may flame up). Cook, uncovered, over the same high heat until the underside looks charred, about 2 minutes (the time will vary according to the fillet's thickness and the heat of the skillet). Turn the fish over and again pour 1 teaspoon butter on top; cook until fish is done, about 2 minutes more. Repeat with remaining fillets. Serve each fillet while piping hot. To serve, place one fillet and a ramekin of butter on each heated serving plate. I had this in K Pauls Restaurant in New Orleans. It is a taste experience you will never forgive yourself for missing should you ever be lucky enough to find yourself in N'awlins and you don't go to K Paul's and order this. Even people who don't like fish love this dish. From Chef Paul Prudhomme's Louisiana Kitchen, published by William Morrow and Company, Inc. ISBN 0-688-02847-0 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Louisiana Roast Beef Categories: Cajun, Main dish, Meats Yield: 6 servings 1/4 c Onions, chopped very fine 1/4 c Celery, chopped very fine 1/4 c Bell peppers, chopped fine 2 tb Unsalted butter 1 ts Salt 1 ts White pepper 3/4 ts Black pepper 3/4 ts Minced garlic 1/2 ts Dry mustard 1/2 ts Ground cayenne 4 lb Boneless sirloin roast In a small bowl combine the onions, celery, bell peppers, butter and seasonings, mix well. Place roast in a large roasting pan, fat side up. With a large knife make 6 to 12 deep slits in the meat (to form pockets) down to a depth of about 1/2 inch from the bottom; do not cut all the way through. Fill the pockets to their depths with the vegetable mixture, reserving about 1 tablespoon of the vegetables to rub over the top of the roast. Bake uncovered at 300F until a meat thermometer reads about 160F for medium doneness, about 3 hours. For rarer roast, cook until thermometer reads 140F. Serve immediately topped with some of the pan drippings if you like. From Paul Prudhomme's Louisiana Kitchen MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Pennsylvania Pasta with Fresh Mushrooms Categories: Pasta, Mushrooms, Victoria, Cyberealm Yield: 4 servings 1/2 c Onion, chopped 3 tb Unsalted Butter 1/2 c Water 1/4 c Dry Red Wine 1 tb Soy Sauce 1 ts Salt 1 ts Sugar 1 ts Garlic, minced 1 ts Lemon Juice 1/2 ts Ground Coriander 1/2 ts Chili Powder 1/4 ts Pepper 1 lb Fresh Wild Mushrooms 1/3 c Cold Water 1 1/2 tb Cornstarch Hot Cooked Wide Egg Noodles Fresh Herb Sprigs and Pesticide-Free Edible Flowers In a large skillet, saute onion over medium heat until onion is transparent. Stir in 1/2 cup water, red wine, soy sauce, salt, sugar, garlic, lemon juice, coriander, chili powder and pepper. Cook and stir 1 minute. Stir in mushrooms. Bring to a simmer. Reduce heat. Cover, simmer 30 minutes. In a small bowl gradually stir 1/3 cup water into cornstarch until smooth. Stir into hot mushroom mixture. Cook, stirring constantly, over medium heat until mixture thickens and boils. Serve sauce over noodles. Garnish with herb sprigs and flowers. Source: Victoria Magazine, April 1994 Typed by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Salmon with Chantrelles Categories: Fish, Mushrooms, Victoria, Cyberealm Yield: 4 servings MMMMM----------------------COOKED MUSHROOMS--------------------------- 1 tb Unsalted Butter 12 oz Chantrelle Mushrooms, sliced Lengthwise MMMMM-----------------------POACHED SALMON---------------------------- 24 oz Salmon Fillets or Steaks, Cut 3/4" to 1" thick 3/4 c Fish Stock 1/4 c White Wine 1 tb Shallots, chopped MMMMM----------------------CHANTRELLE SAUCE--------------------------- 2 tb Lemon Juice 1/2 ts Dijon Mustard 1/4 c Heavy Cream Salt and Pepper Chopped fresh chervil, Chives and Parsley Cooked Mushrooms: In a large skillet, melt butter over medium heat. Add chantrelles. Cover with a buttered round of waxed paper and lid. Cook 5 minutes until tender. Remove chantrelles with a slotted spoon, reserving pan juices. Set chantrelles aside. Poached Salmon: Add salmon, stock, wine, and shallots to pan juices in skiller. Bring to a boil. Reduce heat to medium-low. Cover and simmer 10-12 minutes until fish flakes in center of thickest part when tested with a fork. Using 2 spatulas, carefully turn fish over halfway through cooking time. Remove salmon with a slotted spatula, reserving pan juices. Cover salmon and keep warm. Chantrelle Sauce: Boil pan juices gently until reduced by half. Strain pan juices and return to skillet. Stir in lemon juice, mustard and cream. Add chantrelles. Boil gently until thickened slightly. Season with salt and pepper. Ladle sauce over salmon on serving plates. Sprinkle with herbs to garnish. Source: Victoria Magazine, April 1994 Typed by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Fusilli with Assorted Wild Mushrooms Categories: Pasta, Mushrooms, Victoria, Cyberealm Yield: 4 servings 8 oz Fusilli Pasta 2 Shallots, chopped 2 Cloves Garlic, sliced 6 tb Olive Oil 4 oz Morel Mushrooms, halved Lengthwise 4 oz Chantrelle Mushrooms, halved Lengthwise 4 oz Cepe or Porcini Mushrooms, Chopped 2 Plum Tomaotes, peeled Seeded and chopped 1/3 c Italian Parsley, chopped 1 tb Fresh Rosemary, chopped, or 1 ts Dried Rosemary Salt and Pepper Parmesean Cheese, grated Cook pasta according to package directions. Drain and keep warm. While pasta is cooking, in a very large skillet saute shallots and garlic in olive oil over medium heat until soft. Add mushrooms and saute until tender. Stir in tomatoes, parsley, rosemary and salt and pepper to taste. Add pasta and toss to coat. Heat through, stirring occasionally. Spoon pasta onto 4 serving plates. Sprinkle with Parmesean cheese. Source: Victoria Magazine, April 1994 Typed by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Warm Salad with Chantrelles and Tarragon Categories: Salads, Mushrooms, Victoria, Cyberealm Yield: 4 servings 12 oz Mesclun Lettuce, torn into Bite-sized pieces 2 Shallots, finely chopped 2 tb Canola Oil 4 oz Chantrelle Mushrooms, sliced Lengthwise 1/3 c Extra-Virgin Olive Oil 1/4 c Tarragon Vinegar 1 tb Fresh Tarragon, chopped, or 1/4 ts Dried Tarragon Salt and Pepper Arrange greens on 4 serving plates. Set aside. In a medium skillet saute shallots in canola oil over medium-high heat 1-2 minutes until lightly browned. Add chantrelles and toss 30-60 seconds. Remove from heat. Stir in olive oil, vinegar, tarragon and salt and pepper to taste. Heat through over medium heat, whisking gently, until dressing is blended and just begins to simmer. Spoon hot mushroom dressing over greens. Serve at once. Source: Victoria Magazine, April 1994 Typed by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Lobster Mushroom Salad Categories: Salads, Seafood, Mushrooms, Victoria, Cyberealm Yield: 6 servings MMMMM---------------------------SAUCE-------------------------------- 12 oz Tomatoes, peeled, seeded And finely chopped 2 tb Italian Parsley, chopped 1 tb Fresh Basil, chopped, or 1 ts Dried Basil 2 ts Garlic, minced 1/4 c Lemon Juice 3/4 c Grapeseed or Canola Oil Salt and Pepper MMMMM---------------------------SALAD-------------------------------- 1 lb Lobster Mushrooms 1/2 c Olive Oil Salt and Pepper 8 oz Mesclun Lettuce 1 1/2 c Lobster Meat, cooked and Cubed Sauce: In a medium bowl combine tomatoes, parsley, basil and garlic. Gently whisk in lemon juice, grapedeed oil and salt and pepper to taste until blended. Cover and let stand 30 minutes. Salad: MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Crispy Porkroast with Basilsauce Categories: Cyberealm, Pork, German Yield: 4 servings 3 lb Porkroast, boneless Salt, Pepper 3 Onions 3 Cloves GGarlic 1 bn Soupgreens 13 oz Peas 1 bn Parsley 1 bn Basil 1 ts Lemonpeel 3 T Oil 1/2 c Vegetablebroth 6 T Wine Vinegar 1 ts Cornstarch Sweet Paprika 1 T Soysauce 1. Season the meat, rub in good. 2. Clean onions and chop finely. 3. Clean soupgreens and cut into small cubes. 4. Clean garlic and chop finely. 5. Put the meat in a dish and add the onions, soupgreen and garlic and bake it all in 200 C oven for 30 minutes ,add the vegetablebroth and cook 30 more minutes. 6. Strip basil from stems, leave a little for garnish and chop the rest finely. 7. Mix lemompeel, herbs with 1 tablespoon oil together. 8. Saute the peas for 5 minutes. 9. Heat the leftover oil in a skillet and saute the tomatoes, cut into slices, in it for a couple minutes. drain the peas and add to it. 10.Take the meat out and keep warm. Put the balsam, herb mix in the leftover meatjiuces and let come to a boil once. Put all through a sieve and thicken with cornstarch. 11.Slice meat, arrange on platter and pour the vegetables all around it. Garnish with Basil and serve with the sauce and rice and wine. Out of "TV Hoeren and Sehen"magazine Translated by Brigitte Sealing MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Macaroni and Cheese Casserole Categories: Main dish, Cheese/eggs, Casseroles, Microwave, Nets Yield: 6 servings 3 tb Butter or margarine 3 1/2 tb Flour 3/4 ts Salt 1/4 ts Pepper 2 ts Dry mustard 3 c Milk 1/2 lb Sharp Cheddar cheese, -shredded 8 oz Elbow macaroni, cooked and -drained 12 oz Can luncheon meat, cut into -1/4 inch strips 3 tb Melted butter or margarine 1/2 c Seasoned fine dry bread crumb 1. In a deep, 2 1/2-quart, heat-resistant, non-metallic casserole melt butter or margarine in Microwave Oven 30 seconds. 2. Blend in flour, salt, pepper and dry mustard stirring until smooth. 3. Gradually stir in milk until smooth. 4. Heat, uncovered, in Microwave Oven 10 minutes or until thick- ened and smooth. Stir frequently during last half of cooking time. 5. Add shredded cheese and stir until melted. 6. Add cooked macaroni and luncheon meat. Stir until well blended. 7. In a small, heat-resistant, non-metallic bowl combine melted butter or margarine and bread crumbs and heat, uncovered, in Microwave Oven 3 minutes or until bread crumbs are lightly browned. 8. Sprinkle bread crumb mixture over macaroni mixture. 9. Heat, uncovered, in Microwave Oven 5 minutes or until heated through. Variation: 2 1/2 cups of ham, tongue, turkey, other leftover meat or other luncheon meat may be substituted for the canned luncheon-meat. From _The New Deluxe Sharp Microwave Oven Cookbook_ MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Peggy and Bruce's Baked Chicken Breast Casserole Categories: Poultry, Casseroles, Cyberealm Yield: 2 servings 2 x Large Chicken Breasts 2 x Large PEI Potatoes 4 x Large Carrots 2 x Medium Onions 1 ts Oregano 1 ts Thyme 1 ts Rosemary 1 ts Paprika 1 ts Parsley 1 ts Garlic Powder 1/4 c Olive Oil 1 ds Cayenne Pepper 1) Combine all seasonings. Cut vegetables into large chunks. 2) Put chicken breasts in casserole dish. Surround with vegetable chunks. Brush olive oil generously on all poultry and vegetables. 3) Sprinkle spices on chicken only. Bake covered in a 350 F oven approximately 1 hour. Uncover and continue to bake until vegetables are crispy and the potatoes/chicken are browned. For a spicy variation, dash some worcestershire sauce and/or tabasco over the dish before baking. From the kitchen of Peggy and Bruce Travers,Cyberealm BBS Watertown NY 315-786-1120 MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Kraft Creamy Potato Bake Categories: Casseroles, Cyberealm Yield: 6 servings 4 lg Potatoes, peeled and cubed 1 pk Velveeta Cheese, cubed 2 tb Parkay Gold Margarine 3/4 c Miracle Whip Salad Dressing 1/4 c Sour Cream 5 sl Bacon, crisp and crumbled 4 x Green Onions, sliced 1/4 c Pimento, chopped 1/4 ts Pepper 1/4 ts Paprika 1) Heat oven to 350 F. Cook potatoes in boiling salted water and drain. Combine potatoes, half the cheese and margarine and stir over low heat until cheese is melted. 2) Add salad dressing, sour cream, 2 tb bacon, 2 tb onions, pimento and pepper. Mix well. Spoon into a 2 qt casserole. 3) Top with remaining cheese, bacon and onions. Sprinkle with paprika. 4) Bake 25 minutes or until thoroughly heated. Tip: This recipe reheats perfectly the next day so make it ahead. Typed for you by Peggy and Bruce Travers, Cyberealm BBS Watertown NY 315-786-1120 MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: English Sweet and Sour Ribs Categories: Meats, Mom's best Yield: 5 servings 3 lb Chuck short ribs * 3/4 c Unbleached all-purpose flour 2 ts Seasoned salt 1 ts Pepper 1/2 c Cooking oil 2 c Sliced onion 1 1/2 c Hot water 8 ea Heaping t dark brown sugar 1/3 c Catsup 1/4 c Red wine vinegar 2 ea Cloves garlic, minced 2 ea Large bay leaves * Short ribs should be meaty and cut in the English cut. ~--------------------------------------------------------------------- ~--- Trim excess fat from short ribs. Combine flour, seasoned salt and pepper; dredge short ribs. Brown ribs in oil on all sides in Dutch oven. Remove meat from pan. Add onions and cook until golden brown. Place ribs on top of onions. Combine water, brown sugar, catsup, vinegar, garlic and bay leaves; pour over ribs. Cover and bake in moderate oven (350 degrees F.) 2 1/2 hours. Remove bay leaves before serving. Can be used with boneless pork spareribs, as well MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Chicken Provincial Categories: Cyberealm, Mom's best, Poultry Yield: 4 servings 1 Stewing chicken 3 c Water 1 Large onion, chopped 4 Whole black peppercorns Salt 1/2 c Celery, chopped 1 tb Parsley, finely chopped 1 tb Olive oil 1 tb Flour 1 pk Frozen peas, 10 oz 1/2 c Milk Juice and rind of 1 lemon Pepper to taste Hot rice, mashed potatoes or Noodles Disjoint chicken and cook in pressure cooker for 15-20 minutes along with parsley, bayleaf, onion, salt, peppercorns, and celery. If you don't have a pressure cooker, you can use any large pot, and cook as long as necessary over medium heat until chicken is very tender. Remove chicken, drain, and slice off meat, removing all skin. Do not discard stock. Keep chicken warm. Skim fat from the stock, and reserve 1 cup. In a heavy skillet, heat oil. Stir in flour, and cook until brown. Add 1 cup chicken stock and peas. Cover and simmer 6-8 minutes. Uncover, add milk, lemon juice and rind, salt and pepper. Bring to boil, and reduce heat and cook until thickened. On a large platter, place the mashed potatoes, rice, or noodles. On top of that, arrange the warmed chicken, and top with the peas mixture. Garnish with parsley. (works well with leftover chicken or turkey) From the secrets of Linda Fields, Cyberealm BBS, Watertown NY 315-786-1120 MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Stuffed Steak Categories: Meats, Mom's best Yield: 6 servings 1 pk 8 oz herb-seasoned stuffing Mix 1 c Chopped onion 1 c Chopped celery 2 tb Butter 2 lb Round steak, pounded or thin 1 Envelope onion soup mix 1 cn 10-oz cream of mushroom soup 3/4 c Water 1 ts Kitchen bouquet 1. Prepare stuffing mix using package directions. 2. Saute onion and celery in butter in skillet for 2-3 minutes or until tender. Add to stuffing. 3. Cut steak into serving pieces. Spread with stuffing mixture. Roll to enclose stuffing, and secure with a string. 4. Combine soup mixture, soup, water and Kitchen Bouquet in bowl; mix well. Pour over steak rolls. 5. Bake, covered, at 325F for 2 hours. MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Mom's City Chicken Categories: Mom's best, Main dish, Cyberealm Yield: 6 servings 1 lb Stew beef 1 lb Boneless pork 1 lb Boneless chicken breasts 1/2 c Flour 1/2 ts Basil 1/2 ts Parsley 1/2 ts Dill 1 Egg 1/2 c Milk Flour to dredge Mix the egg and milk together and set aside. Preheat oven to 300-325F. Prepare the meat as if it were a shish-ka-bob; that is, alternate the meats and place on a 10" skewer. Dredge the meat in the egg/milk mixture, then the flour, and put into a non-stick baking dish. Sprinkle the spices ontop. (You might want to coat the dish with a non-stick spray first). Bake at 300-325 degrees (a slow oven) for about 2 1/2 - 3 hours, or until the meat is browned on all sides and very tender. If you wish, serve this with gravy. It is very filling and very good. From: My Mom... Peggy Novitski, Rochester NY 19???? MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Chunky Ham Stew Categories: Cyberealm, Soups, Low-fat, Low-cal Yield: 6 servings 1 md Onion [chopped] 2 Celery stalks [sliced] 2 Carrots [sliced] 4 c Chicken broth (low sodium) 2 c ARMOUR Lower Salt Ham [cut into «" cubes] 1 c Frozen peas 2 tb Corn starch 1) In a dutch oven, combine onion, celery, carrots, broth, ham & seasonings... Cover and cook over med-high heat for 20 min. or `til carrots are almost tender, then stir in the peas... 2) Mix ¬ cup water and then corn starch and add to the stew. Stir constantly `til stew thickens... and if desired garnish with celery... Calroies... 131 Cholesterol... 19mg Fat... 3g Sodium... 410mg From the All New Diet Cookbook and Fred Goslin on Cyberealm Bbs, home of KookNet, in Watertown NY, (315) 786-1120 MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Weekend Skillet Breakfast Categories: Cyberealm, Brunch, Low-cal, Low-fat Yield: 4 servings 12 sl LOUIS RICH Turkey Bacon [cut into «" pieces] 1 md Potato [peeled & cubed into Small cubes] 2 Green onions [with tops] [thinly sliced] 1/2 ts Chili powder 8 oz (1 carton) cholestrol free Egg substitute... *or* 4 Eggs [beaten] 1) Place the bacon and the potato in a non-stick skillet, and cook over medium heat for 12 min., stirring frequently until potatoes are fork tender... 2) Stir in the onions and chili powder , pour the egg substitute (or eggs) evenly over the mixture, cover reduce heat to low and cook for 5 more min. or until mixture is set... 3) Cut into wedges and serve... Calories... 155 Cholesterol... 30mg Fat... 7g Sodium... 650mg From the All New Diet Cookbook and Fred Goslin on Cyberealm Bbs, home of KookNet, in Watertown NY, (315) 786-1120 MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Five Minute Quick Brunch Categories: Cyberealm, Brunch, Cheese/eggs, My own Yield: 1 servings MMMMM---------------------CHEF FREDDY'S OWN-------------------------- 3 lg Eggs [beaten] 3 tb 2% milk 1 sl Turkey ham *or* 3 sl Turkey bacon 1/8 ts Pepper 1/4 ts Mrs Dash (original blend) 1/2 ts Vegatable Supreem seasoning 2 sl Wheat bread (diet) Butter for toast Non-stick spray 1) Put the bread in the toaster on med. setting... and while it is toasting, spray the bottom and sides of a microwave safe bowl with the non-stick spray. 2) Cut the ham or bacon into small pieces (about «") and combine with rest of the ingredients in the bowl... 3) Cook the egg mixture in the microwave for 3« min on high stirring and turning the bowl every 30 sec. (more time may be added as necessary)... 4) Cut the microscrambled eggs in 2 equal portions and place each portion on one slice of hot buttered toast... Top with a slice of cheese if desired, and serve with coffee and juice... From the kitchen of Chef Freddy and Fred Goslin on Cyberealm Bbs, home of KookNet... in Watertown NY at (315) 786-1120 MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Pepper Chicken Fettucini Toss Categories: Cyberealm, Entr‚es, Low-cal, Low-fat Yield: 12 servings 1 lb (1 package) CREAMETTE Fettucini [uncooked] 1/4 c Olive oil (or veg. oil) 3 Chicken breasts [boneless & skinless] [cut into strips 2 lg Red bell peppers [cut into Strips] 2 lg Yellow bell peppers [cut Into strips] 1 md Green bell pepper [cut into Strips] 1 md Onion [cut into chunks] 2 1/2 c Mushrooms [fresh][sliced] 1 ts Herb seasoning [salt free] 2 1/2 tb Parmesan Cheese [grated] 1) Prepare the fettucini according to directions, then drain... 2) In a large skilet heat the oil and add the chicken, peppers, onion, mushrooms, and seasonings and cook over med heat `til the chicken is cooked through, 8 to 10 min... 3) Add the hot cooked fettucini and parmesan cheese, toss to coat, and serve immediately... Calories... 264 Cholesterol... 36mg Fat... 7g Sodium... 33mg From the All New Diet Cookbook and Fred Goslin on Cyberealm Bbs, home of KookNet, in Watertown NY (315) 786-1120 MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Quick Bouillabaisse Categories: Stews, Seafood, Vegetables, Main dish Yield: 4 servings 1/2 c Onion, chopped 1/2 c Leeks, thinly sliced 2 tb Olive Oil 1/2 c Dry White Wine 1 ts Salt 1/4 ts Pepper 1 Clove Garlic, crushed 19 oz Can Tomatoes 1/4 c Butter or Margarine 1 lb Package Frozen Flounder Fillets, defrosted and Coarsley cut 12 Clams, well washed 1 lb Package Frozen Cod Fillets, Defrosted and coarsley cut 1 Frozen Lobster Tail, Defrosted and sliced 1 ts Flour 2 tb Water 2 tb Parsley, coarsley chopped Put onions, leeks and oil in a large, heavy saucepan. Cook slowly until onions are tender but not brown. Add wine, salt, pepper, garlic and tomatoes. Cook over low heat for 10 minutes. Heat butter in a skillet; add flounder, clams in shells, cod and lobster. Cover and cook slowly for 15 minutes. Blend flour and water. Stir into the tomato sauce. Add fish; heat. Serve in bowls sprinkled with parsley. Source: Unknown Typed by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Chilled Tomato and Red Pepper Soup Categories: Soups Yield: 4 servings 2 Tomatoes 1 Red Pepper, roasted, stemmed And seeded 1/4 Onion, chopped 1 Clove Garlic, minced 3 tb Olive Oil Salt Ground Pepper 3 c Ice Cubes 1 tb Parsley, chopped Process tomatoes, red pepper, onion, garlic, olive oil, salt, pepper and ice cubes in a food processor until finely chopped but not completely smooth. Stir in another 3 ice cubes and the parsley. Chill. Per Serving: Calories: 116, Protein: 1g, Carbohydrates: 6g, Fat: 10g, Saturated Fat: 1g, Cholesterol: 0mg, Sodium: 7mg, Fiber:2g. Source: San Francisco Chronicle Typed by Katherine Smith MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Hot Chicken Soup with Yogurt Categories: Soups, Chicken Yield: 4 servings 1 1/2 tb Rice 1 qt Chicken Stock 2/3 c Plain Yogurt 1 Egg Salt Ground Pepper 1 tb Parsley, chopped 1 tb Fresh Mint, chopped Simmer the rice in the chicken stock until tender, about 12 minutes. Beat the yogurt with the egg in a bowl, stir in a little hot stock, then gradually add the contents of the bowl to the rest of the chicken stock, which is taken off the heat to prevent curdling. Add salt and pepper; and reduce heat to simmer, while stirring. Serve in bowls, sprinkled with the fresh herbs. Source: San Francisco Examiner Typed by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Linda Sue's Tomato Stew Categories: Stews, Pork, Vegetables Yield: 4 servings 3/4 c Smoked Bacon, diced 1 Purple Onion, chopped 4 c Vine-Ripened Tomatoes, Chopped or 4 c Stewed Tomatoes Salt Ground Pepper 1/2 ts Tabasco Sauce 5 Biscuits, broken into pieces Or 4 sl Bread, broken into pieces 1 ts Sugar Heat a heavy-bottomed pot or Dutch oven, add the bacon and onion. Cook over medium-low heat, stirring often, until onions are soft and bacon is lightly browned. Add the tomatoes, salt, pepper and Tabasco sauce. Cook 10 minutes, stirring often. Add the broken biscuits, and cook 2 or three minutes more. Taste, and if too acid, add sugar to balance flavors. Serve hot. (This is good cold, too.) Per Serving: Calories: 319, Protein: 6g, Fat: 18g, Saturated Fat: 6g, Cholesterol: 13mg, Sodium: (if using canned stewed tomatoes) 946mg, Fiber: 2g. Source: San Francisco Chronicle Typed by Katherine Smith MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Duck Soup with Wild Rice Categories: Poultry, Soups, Rice Yield: 8 servings 5 lb Duck Salt Ground Pepper 2 qt Chicken Stock 1 c Wild Rice 1 md Onion, chopped 3 Leeks, cleaned and finely Sliced 2 c Mushrooms, sliced 3 Ribs celery, diced 2 tb Vegetable Oil 1/3 c Sherry Vinegar Parsley, chopped Season the duck lightly with salt and pepper, place in a baking pan on a rack and roast in a preheated 375øF oven for 1 hour, until juices run clear and meat is tender. Let cool. Pull off the meat, discard the skin and dice the meat in small pieces. Set aside. Brown the duck bones in a skillet over high heat. Place in a soup pot with chicken stock. Brin to a boil and simmer for 35 minutes. Degrease and strain the stock. Set aside. Wash the wild rice and soak in cold water for 30 minutes. In the soup pot, saute the onion, leeks, mushrooms and celery in hot oil (or duck fat) without browning. Drain the wild rice and add to vegetables. Pour in the strained stock. Cook at a simmer for 45 minutes. Add the sherry vinegar and duck meat. Season with salt and pepper to taste. Cook 15 more micutes. Serve with a garnish of chopped parsley. Per Serving: Calories: 355, Protein: 28g, Carbohydrates: 24g, Fat: 14g, Saturated Fat: 4g, Cholesterol: 80mg, Sodium: 79mg, Fiber: 3g. Source: San Francisco Chronicle Typed by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Cajun Yam-Pecan Bisque Categories: Soups, Southern Yield: 4 servings 1 bn Green Onions, finely chopped Reserve half of tops 2 tb Pecan Oil 2 tb Cajun Blackened Seasonings 1 lb Yams, peeled and chopped 1 1/2 qt Chicken Stock Salt 1/2 c Ground Toasted Pecans, or Pecan Meal Saute green onions breifly in oil in a soup pot. Add Cajun seasonings and saute 30 seconds longer to bring up flavors. Stir in yams and stock. Add a little salt. Cook until yams are soft enough to puree. Puree into a smooth soup. Stir in ground roasted pecans. Season with salt to taste. Just before serving, stir in reserved green onion tops. Per Serving: Calories: 280, Protein: 8g, Carbohydrates: 26g, Fat: 17g, Saturated Fat: 1g, Cholesterol: 0mg, Sodium: 545mg, Fiber: 3g. Source: San Francisco Chronicle Typed by Katherine Smith MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Creamy Artichoke Hazelnut Soup Categories: Soups, Vegetables, Nuts Yield: 6 servings 1 Shallot, minced 1 tb Hazelnut Oil 1 1/2 qt Chicken Stock 14 3/4 oz Jar Marinated Artichokes, Drained and finely chopped 1/2 c Hazelnuts, roasted, skinned And ground 1/4 c Rice Flour 1/4 c Cream 1 tb Sherry 1/4 c Parsley, finely chopped Saute shallot in oil over medium-low heat until ver soft. Stir in stock, chopped artichoke hearts and hazelnuts. Bring to a boil, reduce heat, and simmer 15-20 minutes. Combine a little of the hot broth with the rice flour to dissolve it. Stir into the soup, then strain soup through a medium mesh strainer or run through a food mill. Return soup to pot. Stir in cream and cook until thickened. Just before serving, stir in sherry and chopped parsley. Per Serving: Calories: 215, Protein: 7g, Carbohydrates: 13g, Fat: 16g, Saturated Fat: 4g, Cholesterol: 14mg, Sodium: 276mg, Fiber 4g. Source: San Francisco Chronicle Typed by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Pureed Fresh Vegetable Soup Categories: Soups, Vegetables Yield: 2 1/2 cups 2 c Fresh Vegetables, chopped (any combination) 3 tb Green Onion, minced 1/2 ts Leaf Thyme, crumbled 1 1/2 c Water 2 ts Butter or Margarine 3 tb Parmesean Cheese, grated Salt Ground Pepper Lemon Juice Combine vegetables, onion, thyme and water in a saucepan. Bring to a boil, reduce heat and simmer, covered, until vegetables are very tender, about 8-10 minutes. Remove from heat, stir in butter and cheese. Blend smooth in a blender or food processor and add salt, pepper and lemon juice to taste. Soup will be thick. Per Cup: Calories: 70, Protein: 4g, Carbohydrates: 7g, Fat: 4g, Saturated Fat: 2g, Cholesterol: 9mg, Sodium: 142mg, Fiber 2g. Source: San Francisco Chronicle Typed by Katherine Smith MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Tuscan Bean Soup Categories: Soups, Beans, Pork Yield: 12 cups 1 lb Dried White Beans 10 c Water 2 ts Olive Oil 1 Clove Garlic, minced 1 lg Onion, chopped 1 lg Carrot, diced 1 Stalk Celery with top, Chopped 2 Leeks, chopped 1/2 ts Leaf Rosemary, crumbled 1 Canned Green Chili Pepper, Or 1 Fresh Green Chili Pepper, Seeded and chopped 1 Leftover Ham Bone with Some meat, cracked 2 ts Salt 1/2 ts Ground Pepper Parmesean Cheese Leek, thinly sliced Pick over and wash beans; drain and combine with 6 cups of the water in a large saucepan; bring to a boil; cover. Cook 2 minutes; remove from heat; let stand 1 hour. Heat oil in a large kettle or Dutch oven; add garlic, onion, carrot, celery, leeks, rosemary and chili pepper; saute 5-8 minutes or until lightly browned. Stir in beans and liquid, ham bone and remaining 4 cups water; cover. Bring slowly to a boil; lower heat, then simmer 2 hours. Remove ham bone, returning any meat to soup. Puree about half the beans through a sieve. Return puree to soup; add salt and pepper, heat through. Serve in heated soup bowls; garnish with cheese and leek. Source: Unknown Typed by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Pasta Vegetable Chowder Categories: Soups, Pasta, Vegetables, Seafood Yield: 4 servings 1 c Small Pasta Shape 3 c Low-Fat Milk 10 oz Box Frozen Mixed Vegetables, Thawed and drained or 1 1/2 c Chopped Fresh Vegetables 1/2 ts Dried Thyme 1/2 ts Paprika 1 1/2 tb Cornstarch 6 oz Can Clams, drained Salt Ground Pepper Put pasta in a large pot of boiling water. Drain and rinse under cold water when done. Combine 2 1/2 cups milk, vegetables, thyme, paprika, and pasta in a 2 quart saucepan. Cook over medium heat until bubbles form around edge of milk. In another bowl, stir remaining 1/2 cup milk and cornstarch together to dissolve cornstarch. Stir this mixture into soup and heat to simmering. Add clams and simmer for about 3 minutes. Salt and pepper to taste. Source: Medford Mail Tribune, 30 November 1993 Typed by Katherine Smith MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Creamy Tomato Soup Categories: Soups Yield: 4 servings 2 c Canned Tomatoes 1 tb Flour 1 tb Butter 1/2 ts Baking Soda 1 1/2 c Heavy Cream or Evaporated Milk Salt Ground Pepper Parsley, chopped Cook tomatoes over low heat until thickened, about 30 minutes, stirring occasionally. Break them up with a spoon and atir in flour and butter, which you have kneaded together with your fingers. Continue stirring until slightly thickened. Add baking soda and let simmer for a few minutes. Remove pan from heat and add a little tomato mixture to the cream, which should be warmed in the microwave or over fire. Slowly stir it back into rest of soup mixture. Add salt and pepper. Top with parsley, if desired. Note: You can substitute whole milk or even skim, just don't expect it to be as creamy or righ-tasting. Source: Medford Mail Tribune Typed by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Veal Chili with Beans Categories: Soups, Veal, Beans Yield: 6 servings 1 1/2 ts Canola Oil 2 ts Garlic, crushed 1 c Onion, diced 1 c Green Bell Pepper, diced 1 c Carrots, diced 1 lb Ground Veal 28 oz Can White and Red Kidney Beans 2 tb Tomato Paste 1 tb Chili Powder 1/4 ts Dried Oregono 3/4 ts Dried Basil In a large nonstick saucepan, heat oil. SAute garlic, onion, green pepper and carrots until softened. Add veal and saute until no longer pink. Add beans, tomato paste, chili powder, oregano and basil. Cover and simmer for 30 minutes. Serve in soup bowls with French bread or crackers. Per Serving: Calories: 300, Fat: 5g, Cholesterol: 54mg, Sodium: 760mg. Source: Medford Mail Tribune, 19 July 1994 Typed by Katherine Smith MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Manhattan-Style Seafood Stew Categories: Stews, Seafood, Vegetables Yield: 4 servings 5 sl Bacon, chopped 1 1/2 lg Onions, chopped 5 lg Shallots or Green Onions, Chopped 5 1/4 lb Cans Italian Plum Tomatoes, Drained 24 oz Bottled Clam Juice 3/4 c Dry White Wine 3 Bay Leaves 1/4 ts Dried Red Pepper, crushed 1 lb White Rose Potatoes, peeled, Quartered lengthwise, and Thinly sliced Salt Ground Pepper 3 1/2 lb Clams, well scrubbed 1/2 lb Sea Scallops, halved Crosswise 1/2 lb Uncooked Medium Shrimp, Peeled and deveined, with Tails left intact 30 Fresh Basil Leaves, thinly Sliced 1 tb Lemon Peel, julienned Cook bacon in a heavy large pot over medium heat until fat renders, about 5 minutes. Add onions and shallots and saute until tender, about 8 minutes. Chop tomatoes in a food processor. Add to pot with clam juice, wine, bay leaves and dried red pepper. Simmer 20 minutes, stirring occasionally. Add potatoes to stew and simmer until tender, about 20 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Return to simmer before continuing.) Add clams to stew. Cover and simmer until clams begin to open, about 5 minutes. Add scallops and shrimp, cover and simmer until clams open and scallops and shrimp are cooked through, about 3 minutes. Discard and clams that do not open. Mix in half of basil. Transfer stew to a large serving bowl. Sprinkle with remaining basil and lemon peel. Source: Unknown Typed by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Hearty Black Bean Soup Categories: Soups, Beans, Vegetables Yield: 4 servings 1 tb Olive Oil 1 lg Onion, finely chopped 1 Clove Garlic, finely chopped 1 lg Carrot, coarsley chopped 1 ts Ground Cumin 4 oz Canadian Bacon, coarsley Chopped 32 oz Cans Black Beans, drained And rinsed 1 1/2 c Low-Sodium Chicken Broth 1 c Frozen Corn Kernels, thawed 1 c Water 1 Lemon 1/2 c Instant Converted Rice Heat oil in a medium-sized saucepan. Add onion, garlic, carrot and cumin; saute, stirring, for 3 minutes. Add bacon; saute 1 minute. Place half of beans and 1/2 cup of chicken broth in a blender or food processor. Whirl until pureed. Add to saucepan with remaining broth, remaining beans, corn and water. Bring to a boil. Reduce heat to medium-low; simmer 5 minutes until carrot is tender. Cut 4 slices from lemon, reserve for garnish. Juice remaining lemon. Stir lemon juice and rice into saucepan. Boil 1 minute. Cover, and remove from heat. Let stand 7 minutes or until rice is tender. Ladle soup into bowls. Garnish each with lemon slice. Per Serving: Calories: 438, Protein: 24g, Fat: 7g, Carbohydrates: 72g, Sodium: 1,205mg, Cholesterol: 14mg. Exchanges: 4 3/4 Stacrh/bread, 1 1/4 medium-fat meat. Source: Unknown Typed by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Green Garlic Soup Au Gratin Categories: Soups Yield: 2 servings 8 Stalks Green Garlic 1 tb Olive Oil 1 tb Butter 2 tb Butter, plus 2 ts Butter 8 sl Day-old Bread 1 1/4 c Beef Broth 1/4 ts Salt 1/4 ts Ground Black Pepper 1/2 c Parmesean Cheese, grated Remove and discard upper third of garlic stalks; (green leaf ends) thinly slice bulb. Heat olive oil and 1 tb butter until beginning to foam. Add garlic; saute 1-2 minutes. Reduce heat, cover tightly, and cook 15-20 minutes, stirring occasionally. SPread bread with 2 tb butter; oven toast until lightly golden. Add broth to garlic, season with salt and pepper and bring to a boil. Ladle into 2 oven-proof serving bowls; cover with toasted bread and top with cheese. Dot each with a teaspoon of butter. Bake at 450øF for 10 minutes, until cheese has melted and begun to turn golden. Per Serving: Calories: 645, Protein: 23g, Carbohydrates: 48g, Fat: 40g, Saturated Fat: 20g, Cholesterol: 79mg, Sodium: 1,466mg, Fiber: 3g. Source: San Francisco Chronicle Typed by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Vegetable Consomme with Mushroom Ravioli Categories: Soups, Pasta, Mushrooms, Vegetables Yield: 8 servings MMMMM---------------------------BROTH-------------------------------- 1 lg Onion, halved and thinly Sliced 9 oz Leek, well washed, white and Tender green part sliced 3 Cloves Garlic, thinly sliced 1 tb Fresh Ginger, chopped 2 tb Olive Oil 8 oz Carrots, pared and thinly Sliced 6 oz Parsnips, pared and thinly Sliced 4 oz Turnip, pared and thinly Sliced 13 1/3 oz Can Plum Tomatoes in Juice 1 ts Salt 1/2 ts Leaf Marjoram, crumbled 8 c Water MMMMM----------------------MUSHROOM RAVIOLI--------------------------- 1/3 c Shallots, finely chopped 1 tb Olive Oil 8 oz Mushrooms, finely chopped 1/4 ts Salt 1/8 ts Pepper 2 tb Dry Port Wine 12 Wonton Wrappers MMMMM---------------------VEGETABLE GARNISH-------------------------- 2 Carrots, pared and finely Diced 1 Parsnip, pared and finely Diced 1 Leek, washed well and finely Diced Broth: Saute onion, leek, garlic and ginger in 1 tb oil in a large saucepan over medium heat until softened, about 10 minutes. Add remaining oil, carrot, parsnip and turnip; cook 5 minutes. Add tomatoes with juice, salt, marjoram and 8 cups water. Bring to a boil. Lower heat; simmer, covered, 45 minutes. Strain through a fine-meshed sieve, pushing on solids to extract all liquid. Discard solids. Set aside. Ravioli: Saute shallots in oil in skillet over medium-low heat until softened, about 6 minutes. Add mushrooms; cook 10 minutes until mushrooms are soft and almost all liquid has evaporated. Stir in salt, pepper and Port. Cook 5 minutes over high heat until liquid has evaporated. Cool to room temperature. Lay 12 wonton sheets on a dry work surface. Cut each wonton in half lengthwise. Lay a scan teaspoonful of mushroom mixture on top-half of each wonton half. Dampen with water 4 sides of top half of wonton where mushroom filling is; fold dry half over filling; press down edges to seal. Repeat with remaining wonton wrappers and filling. Bring consomme to a boil in a large saucepan. Drop ravioli in; cook 2 minutes. Drop in diced carrot, parsnip and leek; cook 2 minutes. Serve. Per serving: Calories: 157, Protein: 4g, Fat: 6g, Carbohydrates: 25g, Sodium: 452mg, Cholesterol: 0mg. Exchanges: 1 starch/bread, 2 vegetable, 1 fat. Source: Unknown Typed by Katherine Smith MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Cashew Curry Chowder Categories: Soups, Nuts, Potatoes Yield: 4 servings 2 tb Safflower Oil 3 Stalks Celery, diced 1 Onion, diced 2 Carrots, diced 1 Russet Potato, peeled and Diced 1 White Rose or Yellow Finn Potato, peeled and diced 2 Cloves Garlic, minced 3 tb Curry Powder 1 1/2 c Chicken or Vegetable Stock, Or 3 c Water and 3 c Milk 4 tb Potato Flour 1/2 c Cream Salt Ground Pepper 1 c Roasted Cashews, coarsley Chopped Heat oil in a heavy soup pot. Add celery, onion and carrots and saute until onions are soft. Stir in potatoes and garlic. Add curry powder and saute for a minute. Stir in stock. Bring to a boil, lower heat and simmer until all vegetables are soft. Combine potato flour with a little of the soup liquid to make a runny paste. Stir enough into the soup to thicken it. Stir in cream and heat through. Season with salt and pepper to taste. Serve, adding a generous helping of cashews to each bowl. Per Serving: Calories: 500, Protein: 11g, Carbohydrates: 42g, Fat: 35g, Saturated Fat: 11g, Cholesterol: 41mg, Sodium: 65mg, Fiber: 6g. Source: San Francisco Chronicle Typed by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Clam Chowder Manhattan-Style Categories: Soups, Seafood, Microwave Yield: 4 servings 4 Dozen Small Clams, scrubbed Well 1 1/2 c Water Seasoned Salt 1/4 c Salt Pork, finely diced 1 lg Onion, chopped 2 Ribs Celery, thinly sliced 1 md Carrot, thinly sliced 1 1/4 lb Baking Potatoes, diced 28 oz Can Whole tomatoes and Juice Chopped 1/2 ts Dried Thyme Salt Ground Pepper Place clams in a deep 2 1/2-3 quart microwave-safe casserole. Add water and sprinkle lightly with seasoned salt. Cover dish with lid or plastic wrap, folding back 1 corner to vent steam. If dish is flat-bottomed, elevate on inverted saucer free of any metal trim. Microwave clams on high until shells just open, 3-9 minutes, depending on size of clams. Cool until shells can be handled. Remove clams from shells, reserving all broth. Discard shells. Dice clams. Remove sand by pouring broth through a fine sieve or colander lined with damp paper towel. Rinse casserole and add salt pork. Microwave, uncovered, on high 3 minutes. Stir in onions and continue cooking until onions are soft, 3-4 minutes. Add reserved clam broth, celery, carrot and potatoes. Stir. Cover casserole with lid or vented plastic wrap and microwave on high until potatoes are nearly tender, about 10 minutes. Add tomatoes with juice and thyme. Re-cover and microwave on high, stirring every 2 minutes, until potatoes are tender and soup is boiling, 5-6 minutes. Add reserved clams. Season to taste with salt and pepper and heat, covered, on medium 2-3 minutes more. Allow chowder to stand 5 minutes before ladling into bowls. Source: Portland Oregonian Typed by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Colcannon and Corned Beef Soup Categories: Soups, Beef, Vegetables Yield: 12 servings 1 c Packed Parsley Sprigs 1 c Water 3 Leeks, with 1" of dark green Part, split, cleaned and Sliced 1 lb Onions, quartered and sliced 2 Golden Delicious Apples, Cored and chopped 10 c Low-Sodium Chicken Broth 2 lb Baking Potatoes, pared Quartered and sliced Lengthwise 1 lb Green Cabbage, finely Chopped 3/4 lb Deli Corned Beef, sliced and Cut into thin strips 3 tb Sherry 1/2 ts Ground Cardamom 1/2 ts Ground Nutmeg 1/4 ts Ground Mace Ground Pepper 3 dr Hot Pepper Sauce 1 lb Kale, leaves stripped from Stems and finely chopped, Stems discarded 1/4 c Fresh Lemon Juice 3/4 ts Salt Prepared Mustard In a blender, process parsley with water until pureed; reserve in refrigerator in covered container at least 1 hour and up to 2 days. In a large pot, place leeks, onions, apples and 2 cups broth. Cook, covered, on medium-low heat for 50 minutes. Let stand to cool slightly. Puree in food processor or blender and return to pot. Add remaining broth, the potatoes, cabbage and half the corned beef to pot' reserve remaining corned beef for garnish. Heat to simmering; reduce heat to medium. Simmer, covered, until potatoes are tender, about 15 minutes. Mash som of the potatoes into the soup, leaving some pieces whole. Stir in sherry, spices and kale; heat to simmering. Simmer, covered, just until kale is tender, about 8 minutes. Stir in reserved parsley mixture and lemon juice; simmer uncovered 2 minutes. Add salt, if desired. Ladle into bowls and garnish with reserved corned beef, and, if desired, a small dollop of mustard. Per SErving: Calories: 376, Protein: 23g, Carbohydrates: 51g, Fat: 9g, Cholesterol: 40mg, Fiber: 9g, Sodium: 752mg. Source: Medford Mail Tribune Typed by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Easy Cioppino Categories: Soups, Seafood Yield: 4 servings 1 tb Olive Oil 1 lg Onion, chopped 2 Cloves Garlic, minced 56 oz Cans Cut Tomatoes, with Liquid 1/2 c Dry White Wine 1 tb Dried Basil 1/4 ts Black Pepper 2 lb Snow or King Crab Legs, Cracked 1 1/4 lb Firm-Fleshed Fish, in 2" Chunks 1 lb Live Clams, scrubbed Heat oil over medium-high heat in a large Duch oven. Add onions and garlic and saute until soft but not brown, bout 5 minutes. Add tomatoes, including liquid, wine, basil, and pepper and simmer 20-45 minutes. Add crab, fish and clams and simmer 10-15 minutes longer or until fish flakes easily when tested with a fork, crab is heated through and clams are open. Discard any clams that do not open. Be careful not to overcook. Ladle seafood and sauce into bowls. Source: Portland Oregonian Typed by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Seattle-Style Cioppino Categories: Soups, Seafood Yield: 4 servings MMMMM---------------------SWEET PEPPER SAUCE-------------------------- 2 tb Olive Oil 1 md Red Bell Pepper, stemmed, Seeded and chopped 1 md Green Bell Pepper, stemmed, Seeded and chopped 1 md Onion, chopped 2 Cloves Garlic, minced 2 tb Fresh Basil Leaves, minced 1 ts Dried Oregano 28 oz Can Whole Tomatoes in Juice, coarsley chopped 8 oz Bottle Clam Juice 1 c Italian Merlot Wine MMMMM--------------------------CIOPPINO------------------------------- 2 tb Olive Oil 1 Yellow Bell Pepper, stemmed, Seeded and cut into chunks 1/2 Onion, cut into chunks 1 lg Clove Garlic, minced 1 lg Plum Tomato, sliced 3 tb Fresh Lemon Juice 1 lb Live Mussels, scrubbed and Beards removed 1 1/2 lb Red Snapper, cut in chunks 1/2 lb Unshelled Shrimp 2 lb Cooked Dungeness or other Crab, cleaned and cracked With body section cut into Pieces 1/2 lb Calamari Mantles, cut into Rings Sweet Pepper Sauce: Heat olive oil over medium heat in a large skillet. Add peppers, onions and garlic and saute until soft, about 10 minutes. Add basil, oregano, tomatoes and liquid, clam juice and wine. Reduce heat and simmer, uncovered, 1 hour, stirring occasionally. Keep warm. Cioppino: Heat olive oil over medium-high heat in a large Dutch oven or kettle. Add yellow pepper, onion and garlic and saute until soft, about 5 minutes. Add tomato and lemon juice and cook 2 minutes. Add mussels, clams, fish and shrimp. Cover and cook over medium heat 5 minutes. Add crab and Sweet Pepper Sauce. Cover and simmer 5 minutes. Stir in calamari. Cover and cook 2-3 minutes longer or until calamari is opaque throughout, shrimp is pink and opaque, fish is cooked through, crab is hot and mussels and clams have opened. Discard any unopened mussels or clams. Serve cioppino in tureen or large soup bowls, dividing various ingredients among the bowls. Source: Il Bistro Restaurant, Seattle WA Typed by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: San Francisco-Style Cioppino Categories: Soups, Seafood Yield: 4 servings 1/2 c Olive Oil, divided 1 sm Onion, chopped 1 md Carrot, finely chopped 1/2 md Green Bell Pepper, chopped 1 sm Leek, White part only, Chopped 1 sm Rib Celery, chopped 1 tb Fresh Fennel, chopped 28 oz Can Crushed Tomatoes with Puree 1 tb Tomato Paste 2 c Water 1 ts Salt 1/4 ts Ground Pepper 1 ts Fresh Basil, minced 1/2 ts Fresh Oregano, minced 1/4 ts Fresh Thyme, minced 4 Bay Leaves 1 ds Cayenne Pepper 1 ts Garlic, finely chopped 1 lb White Fish, cut into 1/2x2" strips 8 lg Shrimp, shelled and deveined 8 lg Scallops 3/4 c Sauvignon Blanc Wine 8 sm Clams in Shell, scrubbed 4 oz Cooked Shrimp Meat 6 oz Cooked Crab Meat Italian Parsley, chopped Heat 1/4 cup olive oil in Dutch oven or large heavy pan over medium heat. Add onions and saute 1 minute without browning. Add carrot, green pepper, leek, celery and fennel and saute 5 minutes. Stir in crushed tomatoes, tomato paste, water, salt, pepper, basil, oregano, thyme, bay leaves and cayenne pepper. Partially cover and simmer over low heat 2 hours, stirring occasionally. (Sauce can be covered and kept warm over low heat for several hours longer. Stir occasionally.) Remove bay leaves. Heat remaining 1/4 cup oil in a large skillet over high heat. Add garlic and cook 5 seconds. Immediately add fish, shrimp and scallops. SAute until just cook through, 2-4 minutes. Add seafood to sauce and stir gently. Pour wine into skillet and cook 30 seconds over medium heat, stirring up any loose bits. Add clams to skillet. Cover and cook until clams open, 2-6 minutes. Transfer clams as they open to sauce. Discard any that do not open. Gently stir shrimp and crab meat into sauce. Cover and cook cioppino until all seafood is hot, 2-3 minutes longer. Ladle cioppino into large casserole or soup tureen or directly into shallow soup plates. Garnish with chopped Italian Parsley. Source: Tadich Grill, San Francisco CA Typed by Katherine Smith MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: French Stew Categories: Cyberealm, Entr‚es, Soups/stews Yield: 6 servings 2 lb Stew beef 1 c Burgundy 1 cn Cream of mushroom soup 1 pk Dry onion soup mix 1 c Onions (small) [cooked] 1 c Baby carrots [cooked] 1 c Green olives 1) Cut beef into small chunks and place into a large casserole, add the wine, soup, and soup mix... mixing well... 2) Bake in a 250ø oven for 4« hrs... then add the onions, carrots, and olives, return to oven and bake for an additional 30 min. 3) Serve with a salad and warmed french bread... Calories... 543 Cholesterol... 107mg Fat... 41.6g Sodium... 1497mg Prot... 28.5g Carbo... 9.4g Potas...440mg Source... "Bill Siaff's ROD & REEL Recipes for Hookin' & Cookin'" Typed with permission by Fred Goslin on Cyberealm Bbs home of KookNet, in Watertown NY (315) 786-1120 MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Crockùpot Ribs Categories: Cyberealm, Entr‚es, Pork Yield: 4 servings 3 lb Pork ribs [country style] 1 (bottle) barbecue sauce 3 c Water 1) Place the ribs in a crockùpot and add the barbecue sauce and enough water to cover the ribs... 2) Cook on low for 9 to 10 hours... serve with sliced baked potatoes and sweet corn... A recipe of Mrs. Ken Hollister Source... "Bill Saiff's ROD & REEL Recipes for Hookin' & Cookin'" Typed with permission by Fred Goslin on Cyberealm Bbs, home of KookNet in Watertown NY (315) 786-1120 MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Chef Freddy's Fruited Chicken Categories: Cyberealm, Entr‚es, Poultry Yield: 4 servings MMMMM---------------------CHEF FREDDY'S OWN-------------------------- 2 1/2 lb Chicken pieces [boneless Preferred] 1/2 ts Salt 1/4 ts Pepper 3 tb Vegetable oil 1 cn (21oz) fruit pie filling 1/2 c White wine [dry] 1/2 c Lime juice 1/4 c Light brown sugar [packed] 1/4 ts Allspice 1/4 ts Nutmeg 1/4 ts Cloves [ground] 1) Rinse chicken and pat dry. Season with salt and pepper, then brown in a skillet in the oil for 10 min. on each side, drain... 2) Combine pie filling, wine, lime juice, brown sugar, and spices in a bowl and mix well... 3) Arrange chicken in a microwave safe casserole, and spoon the fruit sauce over it... Cover and nuke on low setting for 20 min or `til the chicken is no longer pink and is fork tender... 4) Serve over hot cooked noodles or rice... cf From Fred Goslin on Cyberealm Bbs, home of KookNet... in Watertown NY (315) 786-1120 MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Sour Cream Tortilla Casserole Categories: Casseroles, Vegetarian, Mexican, Nets Yield: 12 servings 1/2 c Onion,chopped 2 tb Salad oil 1 cn Tomatoes(28oz) 1 pk Mexican rice seasoning mix 2 tb Salsa jalapena 12 Corn tortillas 1/2 c Salad oil 3/4 c Onion,chopped 1 lb Monterey Jack cheese,grated 2 c Dairy sour cream 1 ts Salt,seasoned Pepper,seasoned 1. Saute onion in 2 tablespoons salad oil until tender. 2. Add tomatoes, seasoning mix and salsa jalapena, breaking up tomatoes. 3. Bring mixture to a boil; reduce heat and simmer, uncovered, 15 to 20 minutes. Set aside to cool. 4. Fry tortillas lightly in a small amount of oil, 10 to 15 seconds on each side. (Do not let them get crisp.) 5. Pour 1/2 cup sauce into the bottom of a 13x9x2-inch baking dish. 6. Arrange a layer of tortillas over the sauce. (Tortillas can overlap.) 7. Top with a third of the sauce, onions and cheese. 8. Repeat the procedure twice, making 3 layers of tortillas. 9. Combine sour cream and seasoned salt; spread over cheese to edges of dish. 10. Sprinkle lightly with seasoned pepper. 11. Bake, uncovered, in preheated 325'F. oven 25 to 30 minutes. 12. To serve, cut in squares. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Cajun Creole Categories: Casseroles, Cajun, Fish, Nets Yield: 4 servings 1 ea Onion;chopped;med 2 tb Margarine 1 ea Green pepper; chopped 1 ea Celery stalk; chopped 1 ea Bay leaf 1 tb Parsley 1 ts Cajun seasoning 1 ts Salt 1/8 ts Cayenne pepper 6 oz Tomato paste 2 c Water 1/4 c Triple Sec 2 c Shrimp; not cooked Melt margarine, add onion, green pepper and celery. Saute until tender. Stir in remaining ingredients, except shrimp. Cook over low heat for 20 minutes. Add shrimp and cook for an additional 10 minutes. Serve over rice. MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Broccoli Mushroom Casserole Categories: Vegetarian, Casseroles Yield: 6 servings 1 lb Or 12 oz wide egg noodles 2 tb Butter or margarine 2 c Chopped onion 3 md Cloves garlic, minced 1 lg Fresh bunch broccoli,chopped 1 lb Mushrooms, chopped 1/2 ts Salt Fresh black pepper 1 1/2 lb (3c) cottage cheese lowfat 1 c Sour cream lowfat 1 1/2 c Fine bread crumbs/wheat germ MMMMM--------------------------OPTIONAL------------------------------- 1/4 c Dry white wine 3 ea Eggs, beaten 1 c Grated med or sharp cheddar 1. Preheat oven to 350. Butter or oil 9x13 pan. 2. Cook noodles in plenty of water until half done. Drain and rinse under cold water. Drain again and set aside. 3. Melt butter or marg in large skillet, and add onions and garlic. Saute for about 5 mins over med heat, then add broccoli, mushrooms, salt and pepper. Continue to cook, stirring frequently, until the broccoli is bright green and just tender. Remove from heat and possibly add optional white wine. 4. In large bowl, beat together optional eggs with cottage cheese and sour cream (or buttermilk). Add noodles, sauteed veggies, and 1c of the bread crumbs. Mix well. 5. Spread into the prepared pan, and top with remaining bread crumbs, and if desired, grated cheese. Bake covered 30 mins; uncovered for 15 mins more. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Aunt Lillie's Lake Shore Dinner Categories: Casseroles, Nets Yield: 8 servings 1/2 lb Pork, cubed 1/2 lb Beef, cubed 1/2 lb Sharp Cheddar, grated 1/2 lb Noodles, cooked & drained 1 cn Cream of mushroom soup 1 cn Cream of chicken soup 1/2 c Water 1/2 Green pepper, chopped 1/2 cn Pimento (small can) drained 1 tb Oleo Brown meat using oleo. Remove meat from skillet and scrape skillet with 1/2 cup water, add water to other ingredient and mix. Add mixture to a pyrex dish and bake at 400 degrees for 10 minutes. Reduce heat heat to 325 degrees and bake for an additional 1 hour. Top with crushed potato chips. MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Chicken & Dumpling Casserole Categories: Casseroles, Main dish, Poultry Yield: 8 servings 1/2 c Onion, chopped 1/2 c Celery,chopped 2 ea Garlic cloves, minced 1/4 c Butter 1/2 c Flour 2 ts Sugar 1 ts Salt 1 ts Dried basil 1/2 ts Pepper 4 c Chicken broth 1 pk Green peas (10oz), frozen 4 c Chicken, cooked, cubed MMMMM-------------------------DUMPLINGS------------------------------ 2 c Buttermilk biscuit mix 2 ts Dried basil 2/3 c Milk In a large saucepan, saute onion, celery and garlic in butter until tender. Add flour, sugar, salt, basil, pepper and broth; bring to a boil. Cook and stir for one minute; reduce heat. Add peas and cook for 5 minutes, stirring constantly. Stir in cubed chicken. Pour into a greased 13-in. x 9-in. x 2-in. baking dish. For dumplings, combine biscuit mix and basil in a bowl. Stir in milk with a fork until moistened. Drop by tablespoonfuls onto casserole (12 dumplings). Bake, uncovered, at 350 for 30 minutes. Cover and bake 10 minutes more or until dumplings are done. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Tuna Mushroom Casserole Categories: Casseroles, Main dish, Fish Yield: 4 servings 1/2 c -water 1 ts Chicken bouillon granules 1 pk Green beans; 10oz, frozen 1 c Onion, chopped 1 c Mushrooms, fresh, sliced 1/4 c Celery, chopped 1 ea Garlic clove, minced 1/2 ts Dill weed 1/2 ts Salt 1/8 ts Pepper 4 ts Corn starch 1 1/2 c Milk 1/2 c Swiss cheese, shredded 1/4 c Mayonnaise 2 1/2 c Noodles, med. cooked,draine 1 cn Tuna, (12-1/4oz) 1/3 c Bread crumbs, dry 1 tb Butter In a large saucepan, bring water and bouillon to a boil, stirring to dissolve. Add the next eight ingredients; return to a boil. Reduce heat; cover and simmer for 5 minutes or until vegetables are tender. Dissolve corn starch in milk; add to the vegetable mixture, stirring constantly. Bring to a boil; boil 2 minutes or until thickened. Remove from the heat; stir in Swiss cheese and mayonnaise until cheese is melted. Fold in noodles and flaked tuna. Pour into a greased 2-1/2 quart baking dish. Brown bread crumbs in butter. Sprinkle on top of casserole. Bake, uncovered, at 350 for 25-30 minutes or until heated through. Jone Furlong, Santa Rosa, CA Taste of Home Magazine, OCT 94 MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Tamale Bean Pie Categories: Main dish, Casseroles Yield: 6 servings 31 oz Pork and beans 1 pk Sloppy Joe seasoning mix 1/2 c Catsup 1/2 c Molasses 1 lb Frankfurters; cut into -medium size chunks 3/4 c Cornmeal 1/4 c Flour, all-purpose 1/2 ts Salt 1 1/2 ts Baking powder 1 tb Sugar 1 Egg; beaten 1/2 c Milk 3 tb Oil, salad Combine pork and beans, sloppy Joe seasoning mix, catsup, molasses, and frankfurters in a large casserole dish. Bake at 350 degrees for 20 minutes. Combine dry ingredients; blend in egg, milk, and oil. Pour batter over the hot beans and bake at 425 degrees for 15 to 18 minutes. SOURCE: Southern Living Magazine, March 1974. Typos by Nancy Coleman. MMMMM Title: Skillet Supper Categories: Main dish, Casseroles Yield: 4 servings 1/2 lb Sausage, link 16 oz Pork and beans 8 oz Corn, whole kernel; drained 16 oz Tomatoes 1 ts Salt 1/2 ts Basil 1/4 ts Pepper 1/4 ts Ginger, ground Brown sausage in skillet; pour off drippings. Add remaining ingredients, and simmer for 15 minutes. SOURCE: Southern Living Magazine, March 1974. Typos by Nancy Coleman. MMMMM --- þ OLX 1.51 þ How can I be out of money if I still have these checks? |OLX$SOM| BBS: CYBERLM Conference: 34,KN-TheBigFea Number: 228 Reply-to: 0 Private: No Receipt: No ExHeader: No Date: 1995-02-08,22:07 From: LINDA FIELDS To: ALL Subject: Main course, anyone! Flags: MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Caribbean Casserole Categories: Main dish, Casseroles Yield: 6 servings 4 sl Pineapple; divided 32 oz Pork and beans 1 tb Mustard, prepared 6 Frankfurters 8 Cloves, whole 1/4 c Pineapple syrup Cut 2 pineapple slices in small wedges; combine with beans and mustard in a 1-1/2 quart casserole. Arrange frankfurters on top. Cut remaining pineapple slices in half; place on franks. Insert 2 cloves in each pineapple half. Pour syrup over all. Bake at 375 degrees for 45 minutes or until bubbly. SOURCE: Southern Living Magazine, March 1974. Typos by Nancy Coleman. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Texas Hash Categories: Meats, Casseroles Yield: 2 servings 1/2 lb Ground beef 1/2 Green pepper, cut fine 1/4 c Rice 1 sm Onion, chopped 1 1/4 c Tomatoes 1/2 ts Chili powder Brown the beef, onion and green pepper in your favorite skillet. Put in a casserole. Add chili powder, tomatoes and rice. Bake for 45 minutes in a covered casserole in a 350 degree oven. No beans! MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Lamb Cutlets Shrewsbury Categories: Main dish, Irish/brit, Casseroles, Meats Yield: 4 servings 8 Lamb cutlets/chops 1/2 oz Fat/oil 4 oz Button mushrooms 4 tb Red currant jelly 2 tb Worcester sauce 1 Lemon, juice 1 tb Flour 300 ml Stock (or less) Salt & Pepper Nutmeg Chopped parsley Trim cutlets and brown on both sides in fat or oil. Slice the mushrooms and soften them in the same pan. Put the meat & mushrooms in a casserole. In a small pan, heat worcester sauce, red currant jelly and lemon juice. Blend together. In the remaining fat in the pan, fry the flour until it is golden - 10 mins on gentle heat. Stir in the mixed liquids. Bring to boil, stirring. Add enough stock to make a thick sauce. Season to taste and strain over cutlets. Cook in pre-heated 170 C oven till tender (1« hrs or so). Sprinkle with parsley and serve. MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Chicken and Rice Casserole Categories: Casseroles, Main dish, Poultry Yield: 6 servings 6 Chicken Thighs 1 c Uncooked Minute Rice 1 cn Cream of Chicken Soup 1 cn Cream of Mushroom Soup 1 Small Jar Mushrooms (OPT) 1 1/4 c Water 1 pk Dry Onion Soup Mix Spray 9x13 casserole with vegetable spray. Mix Rice, Water, Cream of Chicken Soup, Cream of Mushroom Soup, and Mushrooms, and put in casserole dish. Place Chicken Thighs on top of mixture, and sprinkle with the Dry Onion Soup Mix. Cover and bake at 350 for 2 hours. DO NOT OPEN UP TO PEEK!! Recipe courtesy of: Marv Hubbard, 01 Mar 93 15:53:10 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Beef Tomato Linguine Toss Categories: Low-cal, Low-fat, Main dish, Casseroles Yield: 2 servings 4 oz Uncooked linguine 1/4 lb Xtra lean ground beef 2 tb Flour 1/2 c Chicken broth 1/2 c Skim milk 2 tb Chopped fresh parsley 8 oz Can tomato sauce 1 tb Romano cheese, optional In large nonstick saucepan, cook linguine to desired doneness; drain and keep warm. In same saucepan, brown ground beef; drain and set aside. Combine flour, broth and milk in same saucepan; cook and stir over medium heat until thickened and bubbly. Stir in parsley, tomato sauce, and cooked ground beef; heat thoroughly. Add linguine; toss to coat. Sprinkle with cheese. Per serving: 420 cal., 25g pro., 60g carb., 3g fiber, 9g fat, 40mg chol., 980mg sod., 830mg pot, 3 1/2 starch, 1 1/2 med. fat., and 1 vegetable exchange. Fast and Healthy Jan/Feb 95 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: *Meat/Cabbage Casserole Categories: Meats, Casseroles Yield: 6 servings 1 lb Lean ground meat 1 ea Medium onion (chopped) 2 tb Butter or margarine 1 c Finely shredded carrots 3 c Finely shredded cabbage 1 ts Salt 1 x Black pepper 16 oz Herb-style spaghetti sauce 1 tb Worcestershire sauce 1 tb Chopped chives 1/2 c Grated Cheddar cheese Break up meat into a microsafe baking dish. Microwave for about 3 minutes at HIGH power until meat loses its pink color. Stir and turn meat once. Add onion. Microwave another 3 minutes until onion is soft. Add butter. Stir until melted. Add carrot. Stir to blend well. Microwave for 1 minute at HIGH power until carrots are soft. Sprinkle with salt and pepper. Layer cabbage on top of meat mixture. Mix spaghetti sauce, Worcestershire sauce, and chives. Pour over top and cover. Microwave at HIGH power for 10 minutes. Stir once or twice and press down slightly. Microwave another 3 to 4 minutes. Add cheese on top. Microwave uncovered until cheese is melted. Serve with a green salad or boiled potatoes. From Great American Recipes Card A4 From: Ewan Grantham - 1:282/341.0 - 24 Nov 91 13:41 MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Easy Turkey Noodle Casserole Categories: Main dish, Poultry, Italian, Casseroles Yield: 4 servings 1 cn Condensed cream of - celery soup 1/2 c Milk 2 c Cooked medium egg noodles 1 c Cooked peas 2 tb Chopped sweet red pepper 1 1/2 c Turkey; cooked & cubed 1 tb Butter or margarine 2 tb Dry bread crumbs In a 1 1/2 qt casserole, combine soup and milk. Stir in the noodles, peas, red pepper and turkey. Bake at 400 degrees F. for 25 minutes or until hot; stir. Meanwhile, in a small saucepan over medium heat, stir bread crumbs in hot butter until lightly browned. Top casserole with the crumbs, then bake 5 minutes more. Serves 4 (microwave 30 minutes or less). From OFF DUTY/AMERICA magazine. February-March 93. Shared by Robert Rostrup MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Shrimp and Scallop Fettucine Categories: Main dish Yield: 6 servings 6 tb Corn oil margarine 3 Cloves garlic, minced 1 c Sliced fresh asparagus 1/2 c Fresh peas 1/2 c Sliced green onion 1/2 lb Shrimp, peel & devein 1/2 lb Bay scallops 2 tb Parsley, minced 1 ts Basil, crushed 4 tb Chicken broth 1 tb Wine vinegar 3/4 lb Fettucini noodles, cooked & -drained 1/2 ts Salt 1/8 ts Black pepper 1/3 c Parmesan cheese Melt margarine and saute garlic. Add vegetables. Stir fry till crisp-tender (5 min). Stir in seafood, herbs, broth and vinegar. Cook over high heat 2-4 minutes stirring constantly until seafood is cooked. (Do not overcook). Add salt & pepper. Serve over noodles, sprinkle parmesan. typed by Rodney --- MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Pasta with Pork & Basil Categories: Meats, Main dish Yield: 4 servings 8 oz Fusilli or other fresh pasta 6 oz Mushrooms Fresh basil, parsley, chives MMMMM---------------------FOR THE MEATBALLS-------------------------- 1 lb Lean freshly minced pork Parmesan cheese Fresh basil Garlic 1/2 sm Egg; lightly beaten A little butter or oil MMMMM-----------------------FOR THE SAUCE---------------------------- 1/2 oz Butter 1 1/2 tb Plain flour 1/4 pt Double cream 1/2 pt (scant) stock Parmesan cheese Dijon mustard Mix all the meatball ingredients thoroughly; I season the meat with 1 tablespoon grated Parmesan, 2 tablespoons basil and 1 smallish garlic clove, as well as salt and pepper. Flour your hands and shape the mixture into about 32 small balls. Fry in batches in a non-stick pan for 5 minutes or more until golden and cooked right through. Shake the pan frequently so the meatballs keep in good shape and cook evenly. Transfer to a casserole and keep hot. Slice the mushrooms thickly, saute' them well and add them to the meatballs. Then "wash out" the frying pan with the chicken stock. Make a smooth rich sauce with the butter, flour, stock and cream. Add any juices that have collected in the casserole and simmer for several minutes. Away from the heat, season with salt and pepper, 2 tablespoons Parmesan and 1 heaped teaspoon Dijon mustard. Pour the sauce over the meatballs, cover and keep hot in a low oven. The mixture can be kept hot for some time without spoiling, or it can be prepared ahead and reheated close to serving. Boil the pasta until al dente and drain well. Add it to the casserole together with a small handful of fresh herbs -- about 2 tablespoons each basil and chives, and 1 of parsley -- and toss gently to mix well. Garnish with more basil, and serve with an undressed salad. Source: Philippa Davenport in "Country Living" (British), May 1988. Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Salmon Steaks in Herb Blankets Categories: Fish, Main dish Yield: 4 servings 4 Salmon steaks, 3/4" thick 4 oz Butter 1 Lemon Fresh parsley, chives, mint, Lemon thyme and tarragon -- (or herbs of your choice) Choose a gratin or baking dish which will take the steaks side by side and use some of the butter to grease it thickly. Put the fish into it and season with a squeeze of lemon, a generous grinding of black pepper and a little salt. Cover and set aside in a cool place until ready to cook. To cook, simply dot the fish with the remaining butter, cover with foil and bake at 375-400 F (190-200 C) gas mark 5-6 for 20 to 25 minutes until the fish is hot and tender. While it cooks, chop coarsely and mix together heady handfuls of aromatic herbs. I would probably use something like 8 tablespoons parsley, 6 of chives, 4 of mint and no more than 2 teaspoons each of lemon thyme and tarragon. You may prefer to use a little dill or fennel in place of tarragon, or to concoct some quite different cocktail of your own. Scatter nearly half the herbs on a warm serving dish and lay the fish steaks on a bed of herbs. Scatter more herbs over the fish, spoon on the buttery cooking juices then the remaining herbs. Serve with wedges of lemon and steamed new potatoes. (Other vegetables are best served as a separate course.) Source: Philippa Davenport in "Country Living" (British), May 1988. Typed for you by Karen Mintzias MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Poached Salmon with Lobster Butter Categories: Fish, Main dish Yield: 12 servings 1 Whole 7-8 lb. salmon Salt MMMMM-----------------------FOR THE BUTTER---------------------------- 1/2 Lemon (juice only) 1 Green-black lobster brain OR 4 tb Reduced lobster stock * 6 oz Butter *Note: Lobster stock should be made from shells and heads, then heavily reduced to make 3-4 tablespoons. Scale, gut and wipe the fish. Rub the inside cavity with salt. If you have a fish kettle, steam the salmon whole over boiling water for 30-35 minutes (making sure the water is kept topped up). Or wrap the fish in lightly oiled foil and bake it in the oven for an hour at 325 F (170 C) gas mark 3. Leave it to rest while you make the butter. Warm the lemon juice in a small basin over a saucepan of simmering water. Beat in the nuggets of cold butter, adding more as each one melts. Do this gently - it can split if you overheat it (revive it with a quick splash of cold water). When you have an unctuous smooth sauce like thin cream, sieve and whisk in the green goo from the head of the lobster - which immediately turns the butter a wonderful orange-pink. Serve the salmon when it is just cool but still sweet-flavoured and full of its own juices, with piping hot baked potatoes and warm lobster butter. Source: Elisabeth Luard in "Country Living" (British), February 1989. Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Pork with Celery & Orange Categories: Meats, Main dish Yield: 4 servings 1 3/4 lb Lean end belly of pork 2 Pig's kidneys, (5 oz each) 3 sm Oranges 1 Head of celery 1 Onion 2 Garlic cloves; crushed Parsley and rosemary 1 Bay leaf A little yeast extract Flour and dripping Halve and core the kidneys. Soak them in acidulated water for 1 hour then drain and dry. Bone the pork, reserve the rind and cut the flesh (there should be at least 1 lb.) into large cubes. Grate the zest of all 3 oranges and squeeze the juice from 2. Measure the juice and add enough yeast extract dissolved in hot water to make 8 fl. oz. of liquid in total. Seal the pork briskly in a little hot fat and transfer to a casserole. Slice the kidneys thickly, dust with flour, brown in the hot fat and add to the casserole. Tie together 3 sprigs of rosemary, 6 bruised parsley stalks and a bay leaf, and bury the bouquet among the meats. Roughly chop the onion and fry it briefly. Sprinkle on 1-1/2 tablespoons flour and pour on the liquid. Bring to the boil, stirring, and add to the casserole. Add plenty of salt and pepper, the crushed garlic and orange zest. Cut the celery into large chunks and add it to the casserole - do not stir it in. Lay the pork rind, fat side down, on top of the celery, and put a sheet of grease proof paper over that. Cover with the lid and cook at 325 F (160 C) gas mark 3 for 1-1/2 hours, then at 300 F (150 C) gas mark 2 for a further 45 minutes. Remove and discard the paper, rind and bouquet of herbs. Stir the casserole to mix the ingredients and add the flesh of the reserved orange, cut into V-shaped segments and ruthlessly stripped of all membrane. Cover with fresh grease proof paper and the lid; cool quickly and chill overnight. Remove surface fat and reheat the casserole gently but thoroughly for serving. Check seasoning and garnish with fresh chopped parsley. Source: Philippa Davenport in "Country Living" (British) October 1987. Typed for you by Karen Mintzias MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Fettuccine with Ham and Turkey Categories: Main dish, Italian Yield: 8 servings 12 oz Fettuccine noodles 1/2 c Unsalted butter 8 lg Mushrooms; sliced 1/2 c Chopped cooked ham 1/2 c Chopped cooked turkey breast 1 ts Chicken stock base 2 1/2 c Half and half 1 tb Flour 3/4 ts Salt 1/4 ts White pepper 1/2 c Grated Parmesan cheese Parsley; chopped Cook fettuccine in 4 quarts boiling salted water about 7 minutes. Drain and return to pan. Add 1/4 cup butter and toss until melted. Meanwhile, melt remaining butter in skillet, add mushrooms and saute lightly. Add ham and turkey and saute 5 minutes. Combine stock base, 1/2 cup half and half and flour in saucepan and cook, stirring, until mixture comes to boil and thickens. Stir in remaining half and half, salt and white pepper and cook, stirring, until mixture comes to boil. Add mushroom mixture to sauce and stir until well mixed. Add sauce to noodles and toss, then add cheese and toss again. Sprinkle each serving with chopped parsley. Created by: Little Joe's, Los Angeles (C) 1992 The Los Angeles Times MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Burger Pizza Categories: Main dish Yield: 4 servings 1/2 lb Ground beef, lean 2 1/2 Crackers, crushed 2 tb Onion, finely chopped 2 tb Celery, finely chopped 1/2 Egg (or yolk only) 1/2 ts Worcestershire sauce 1/2 ts Oregano 3 Mushrooms, sliced Pepperoni slices 1/2 md Tomato, sliced 2 tb Green pepper, chopped 1/4 ts Pepper, freshly ground 1/2 c Mozzarella cheese, shredded 1/2 tb Parmesan cheese, grated Combine ground beef, cracker crumbs, onion, celery, egg, sauce, spice and mix well. Use an 8" tinfoil pie plate or similar small pan (regular ground beef may need to be drained), pat beef mixture into a patty. Scatter mushrooms, pepperoni, tomato and green pepper over. Sprinkle with pepper and top with cheeses. Bake at 350F 20-25 min until meat is no longer pink. 4 servings: 2 protein, 1/2 fat & oils 3 g carbohydrate, 16 g protein 9 g fat (157 calories) Source: Choice Cooking, Canadian Diabetes Assoc (1/2 original recipe) Posted by Elizabeth Rodier 4/93 Extra can be frozen in portions and reheated in the microwave or oven. MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Baked Beans with Ground Beef Topping Categories: Main dish Yield: 24 servings 1 lb Ground Beef 1/3 lb Smoked Bacon 3/4 c Green Pepper, Chopped 1 c Onions, Chopped 8 oz Tomato Sauce 1/8 c Mustard 4 tb Liquid Hickory Smoke 1 c Water 4 tb Vinegar 2 ts Garlic, Minced 1 ts Thyme 3/4 c Brown Sugar 96 oz Pork 'n Beans Salt to Taste Pepper to Taste ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ + 1. In a large frying pan, cook ground beef in its' own fat. 2. Add green pepper and onion. 3. Saute until beef is brown and vegetables are limp. 4. With the exception of 4 strips of bacon, cut bacon into 2-inch strips and add to ground beef mixture. 5. Stir in the tomato sauce, water, vinegar, garlic, mustard, thyme, brown sugar, liquid hickory smoke, and salt and pepper to taste. 5. Simmer together 5 minutes. 6. Turn pork 'n beans into a greased 1 1/2 quart baking dish. 7. Spoon meat mixture over top. 8. Place long strips of bacon over top of ground beef. 8. Bake at 375 degrees for 45 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Quick Paella Categories: Main dish Yield: 4 servings 4 Servings 1/4 c Margarine or butter 1 1/3 c Instant rice (uncooked) 1/2 c Minced onion or 2 -tablespoons instant chopped -onion 1/3 c Minced green pepper 2 Cloves minced garlic or 1/4 -teaspoon garlic powder 8 oz Cans tomato sauce 7 oz Can minced clams (drained) 5 oz Can cooked chicken The Boy Scouts of America puts out an excellent book called Introduction to Family Camping. Nice color pictures and like that. In there are several nice recipes for outdoors persons. For example: Quick Paella Heat margarine in large skillet and lightly brown rice, onion, green pepper, and garlic. Add remaining ingredients along with 1-1/2 cups water, and mix well. Bring to a boil. Lower heat and simmer for 5 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: US NAVY Minced Beef on Toast Categories: Main dish Yield: 100 servings 30 lb Ground beef 3 lb Onions, chopped med. 2 lb Flour, hard 1 lb Shortening (optional) 19 lb Tomatoes, canned, chopped 1 oz Nutmeg (or Mace) 1/2 ga Water Salt and pepper to taste Brown off the beef and onions in a medium copper. Incorporate flour to make a roux. Cook, stirring with paddle for 7 minutes to lose starch taste. Add shortening only if needed. Add remaining ingredients. Adjust consistency and taste as necessary. Ladle over toast. Source: USN Recipe Card M-131. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Son of US NAVY Minced Beef Categories: Main dish Yield: 10 servings 1 1/2 lb Ground Beef 2 md Onions, chopped Salt & Pepper to taste 5 tb Flour, approximate Cooking Oil, as needed 1 cn Whole Tomatoes, dice, 16oz -undrained 5 1/2 oz Tomatoes Juice 2 c Hot Water, approximate Ground Nutmeg to taste Sugar to taste Crumble the ground beef into a skillet and brown with the onions. If beef is very lean, add a tablespoon or two of cooking oil. Salt and pepper to taste. Add flour a tablespoon at a time, stirring and cooking each spoonful, before adding the next. The flour must be cooked to preclude a starchy taste through out. Add enough flour to absorb the most of the oil. Stir in the tomatoes and the tomato juice, followed by the water. Allow to simmer on low heat to thicken. Adjust consistency as necessary. This recipe should be your basic meat sauce in a gravy of medium thickness. Add nutmeg, about 1/2 t, and perhaps sugar, 1/2 t, to adjust taste. In the NAVY this is served over toast at breakfast. It's also great on hot dogs! MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Hot N' Spicy Beef Burgers Categories: Main dish, Burgers, Beef, Hamburgers, Tony_bob Yield: 4 servings 1 lb Ground Beef (85% lean) 1 1/2 ts Jalapeno Peppers , chopped 1/2 ts Ground Cumin 1/2 ts Salt 1/8 ts Pepper 1/4 c Monterey Jack Cheese /shredded (about 1 oz.) 4 sl Tomato 4 ea Hamburger Buns Combine ground beef, jalapeno peppers, cumin, salt and pepper; mix lightly but thoroughly. Divide beef mixture into 4 equal portions; shape into 1/2 inch thick patties, 4 inches in diameter. Place patties on grid over medium coals. grill 7 to 9 minutes, turning once. Sprinkle 1 tablespoon cheese on each burger 1 minute before end of cooking time. Place tomato slice on bun bottom; top each with grilled burger and cover with roll top. To check temperature, cautiously hold hand about 4 inches above coals, Medium coals will force removal of hand in 4 seconds. Source: The Clarion-Ledger, Jackson, Mississippi Wednesday, Aug 3, 1994 Typed for your Enjoyment By Tony Burke, Natchez,Mississippi tony.burke@trinity.org MMMMM MAMMY----- Recipe via Meal-Master (tm) v8.01 Title: Pepper Cheese-Stuffed burgers Categories: Main dish, Burgers, Beef, Hamburgers, Tony_bob Yield: 4 servings 1 1/2 lb Ground Beef (85% lean) 2 oz Monterey Jack Cheese with /jalapeno pepper,thin sliced 4 ea Hamburger Buns 4 ea Lettuce leaves 4 ea Tomato slices Salt and Pepper to taste Divide ground beef into 8 equal portions; shape each into 4 inch diameter patties. Place equal amounts of cheese in center of 4 patties. Top with remaining 4 patties; press edges together to seal securely. Place patties on grid over medium coals. Grill 10 to 12 minutes or to desired doneness,turning once. Season with salt and pepper to taste. Toast buns on grill on minute, if desired. Arrange one lettuce leaf on each bun bottom; top each with one burger and one tomato slice. Cover with bun tops. Two ounces Monterey Jack cheese and 1/4 cup canned chopped green chillies, drained, may be substituted for Monterey Jack Cheese with Jalapeno peppers. Source: The Clarion-Ledger, Jackson, Mississippi. Wednesday, Aug. 3, 1994 Typed for your Enjoyment by Tony Burke, Natchez, Mississippi tony.burke@trinity.org MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Savory Beef Burgers Categories: Main dish, Burgers, Beef, Hamburgers, Tony_bob Yield: 4 servings 1 lb Ground Beef (85% lean) 2 tb Onion, minced 1 tb Italian seasoning, crushed 1/4 ts Each: ground Cumin, cracked /black pepper, salt 8 ea Bibb Lettuce leaves 8 sl Tomato, 1/4 inch thick 4 sl Red Onion Rings, thin Combine ground beef, onion, mustard, Italian seasoning, cumin, pepper and salt, mixing lightly but thoroughly. divide beef mixture into 4 equal portions shape into 1/2 inch thick patties, 4 inches in diameter. Place patties on rack in broiler pan so surface of meat is 3 to 4 inches from heat. Broil 10 minutes or to desired doneness, turning once. Place 2 or 3 lettuce leaves on each of 4 plates; top with 2 tomato slices, 2 onion rings and 1 burger. Source: The Clarion-Ledger, Jackson, Mississippi. Wednesday, Aug. 3, 1994 Typed for your Enjoyment by Tony Burke, Natchez, Mississippi tony.burke@trinity.org MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Potato Latkes from Joel Erlich Categories: Cyberealm, Mom's best, Jewish, Side dishes Yield: 12 pancakes 2 c Grated potatoes 3 Eggs 1 1/2 tb Flour 1 1/4 ts Salt 3 ts Onion, grated Oil Applesauce or sour cream After grating the potatoes, place in a cloth towel and wring them out to remove as much moisture from them as possible. Place the potatoes in a bowl, and blend thoroughly with the eggs. Combine and sift the flour and salt and add to the potato mixture along with the grated onion. Heat at least 1 tsp of the oil in a large skillet and place the potato mixture in. Brown on one side, and reverse process until all sides are crisp. Drain on a paper towel. Source: Joel Erlich, I-Link Cuisine Cooking Conference Typed in MM format by Linda Fields, Cyberealm BBS & home of Kook-Net Watertown NY 315-786-1120 MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Seafood Paella Categories: Cyberealm, Entr‚es, Seafood Yield: 6 servings 1 lg Onion [chopped] 2 Cloves garlic [chopped] 1/4 c Veg. oil 1 1/2 c Rice [uncooked] 1/8 ts Saffron 1 Bay leaf 3 c [or more] chicken broth 1 lb Shrimp [peeled/deveined] 18 Clams 18 Mussels [washed] 2 tb Pimentoes [chopped] 1 c Baby peas 1) Saut‚ onions and garlic in the oil in a skillet `til tender, then add the rice and saffron and saut‚ for 5 more min... Stir in the bay leaf and 2 cups of the broth and simmer, uncovered, for 10 min... 2) Add the remaining broth and the shrimp, simmer for 5 min... add the clams and the mussels and any additional broth (if necessary)... Cook for 10 min... or `til the shells open... 3) Discard the shells and the bay leaf, adding the pimento and the peas... salt and pepper to taste... heat to desired serving temp... and serve... Cal... 449 Prot... 33.3 Carbo... 46.7 Fat... 23.7 Chol... 158 Potas... 675 Sodium... 649 Sourse... "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin' cookbook Copied with permission by Fred Goslin on Cyberealm Bbs, home of KookNet in Watertown NY at (315) 786-1120 MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Tipsy Chicken Categories: Cyberealm, Entr‚es, Poultry Yield: 8 servings 8 l Chicken breast fillets [skinless/boneless] 1 c Flour 1/2 c Butter 5 Green onions[chopped] 3 Stalks celery [chopped] 1/2 c Parsley [chopped] 2 Cubes of chicken bullion 1/2 c Fresh mushrooms or 4 oz (1 jar or can) mushrooms 1 c White wine 1 tb Worchestershire sauce 1) Rinse the chicken and pat dry, then sprinkle with salt and pepper to taste, coat with flour... 2) Arrange the chicken in a 9"X 13" glass baking dish... 3) Combine the remaining ingredients in a small sauce pan and simmer over med heat `til celery is tender... then cool. Pour over the chicken 4) Cover and chill several hours or over night in the `fridge, then bake in a 325øoven for 40 min or `til tender Sourse: "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin' cookbook Typed with permission for you by Fred Goslin on Cyberealm Bbs home of KookNet in Watertown NY (315) 786-1120 MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Partridge Cordon Bleu Categories: Cyberealm, Entr‚es, Poultry Yield: 4 servings 1 Egg 1/2 c Milk 1 c Cornflake crumbs 1 ts Parsley flakes 1/2 ts Paprika 1/2 ts Salt 1/2 ts Pepper 8 Grouse breast filets 4 sl Ham 4 sl Swiss (or other) cheese Oil for frying 1) Beat the egg and the milk in a small bowl. Combinr the cornflake crumbs, parsley flakes, paprika, salt and pepper in a bowl. 2) Rinse the filets and pat dry. Pound thin with a meat mallet. Place ham & cheese slices on 4 of the filets and top with the remaining filets sealing the edges... 3) Dip the filets in egg mixture and then coat well with the crumb mixture. Place on a plateand chill for AT LEAST 1 hour, then fry in «" of oil in a skillet over med. heat for 2 min on each side... 4) Serve with baked potato and your favorite veggie... Source: "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'" cookbook Re-typed with permission for you by Fred Goslin in Watertown NY on Cyberealm Bbs, home of KookNet at (315) 786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Chili Pheasent Categories: Cyberealm, Soups/stews, Poultry Yield: 10 servings 8 Pheasent breasts [boned] 1 1/2 cn (7 oz ea.) green chilies [chopped] 8 oz Monerey Jack cheese [cut into 8 strips] 1/4 c Bread crumbs 1/4 c Parmesan cheese 1 tb Chili powder 1/2 ts Salt 1/4 ts Cumin 10 tb Butter [melted] 1 cn (15 oz) tomato sauce 1/2 ts Cumin 1/3 c Onion [sliced] Hot pepper sauce to taste 1) Flatten pheasent breasts with meat mallet to ¬" thickness, then place 1 tb of green chilies and 1 strip of `jack cheese on each, then roll to enclose the filling and secure the roll with a toothpick... 2) Combine the bread crumbs,parmesan cheese, chili powder, salt, pepper and ¬ts of cumin, mixing well. Dip the breast rolls in butter and then coat with crumb mixture, place in a baking dish and chill for 4 hours or more... 3) Drizzle the remaining butter on the breast rolls and bake at 400ø for 20 to 30 min. or `til brown... 4) Combine the tomato sauce and the remaining ingredients in a saucepan and cook `til heated through. Spoon over rolls and serve... Source: "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'" cookbook Re-typed with permission for you by Fred Goslin in Watertown NY on Cyberealm Bbs, Home of KookNet at (315) 786-1120 MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Peggy's Beef Stew Categories: Mom's best, Cyberealm, Meats Yield: 4 servings 1 lb Or more beef stew meat or Cut up boneless chuck 1/2 lb Carrots, sliced 7 Potatoes, peeled and chunked 1 sm Onion, diced 1 pk Onion soup mix 2 ts Oil Brown the meat in the oil and onion soup mix combination. Add 1 1/2 - 2 cups water, and cook in a pressure cooker until done, about 40 minutes. Add onion, carrots, and potatoes. (you can add celery as well). Simmer slowly until vegetables are done, adding water as necessary. Thicken gravy and serve. MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Deep Dish Turkey Pie Categories: Cyberealm, Entr‚es, Poultry Yield: 6 servings 6 md Potatoes [pealed & diced] 6 md Carrots [peeled & diced] 1 sm Onion [chopped] 1/4 c Green pepper [chopped] 2 tb Butter 1 cn Cream of chicken soup 3 c Turkey [cooked & chopped] 1 1/2 c Flour 2 ts Baking powder 1/2 ts Salt 1/4 c Butter 1/2 c Milk 1) Cover the potatoes and carrots with water in a saucepan and cook `til tender or 15 to 20 min. and drain reserving 1 cup of the liquid... 2) Saut‚ the onion and green pepper in 2 tb of butter in a skillet `til tender... 3) Blend the soup and reserve liquid in a bowl... then place the soup mixture turkey and cooked veggies in a 2 qt casserole and bake in a 425ø oven for 15 min... 4) Combine the flour, baking powder, and salt in a bowl, then cut in the butter `til crumbly, add the milk and mix well. Knead lightly on a floured serface, Roll and cut with 2" biscuit cutter, arrange over turkey mixture. Brush biscuits with additional milk and bake for 15 min longer Source: "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'" cookbook Typed for you with permission by Fred Goslin on CYBEREALM BBS, home of KOOKNET in Watertown NY. at (315) 786-1120 MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Big Bob's Shoulder of Venison Categories: Cyberealm, Meats, Entr‚es Yield: 6 servings 1 5 lb. shoulder of venison 1 ts Pepper 1 ts Allspice 1/4 c Butter [softened] 1 lg Onion [chopped] 1 cn (12 oz) beer 1 c Sour cream 1 cn Cream of mushroom soup 1) Season venison with the spices, rubbing in lightly, then spread the butter on the meat, covering completely. Place the roast in a 8" x 13" roasting pan and cover with the onions... 2) Combine the beer, sour cream, and soup in a bowl and wisk `til blended, then pour over the roast... 3) Bake in a 300ø oven for 1« hours `til meat is fork tender (adding small amounts of water if necessary) * Thicken the pan drippings for gravy if desired... Serve with noodles, rice or potatoes. ** This recipe makes a tough cut very tender, and leftovers make great sandwiches... Source: "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'" Cookbook Typed with permission by Fred Goslin on CYBEREALM BBS, home of KOOKNET in Watertown NY at (315) 786-1120 MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Venison Chili Categories: Cyberealm, Entr‚es, Meats Yield: 4 servings 1 lb Venson [ground] 1/2 c Onions [chopped] 1/2 ts Salt 1/4 ts Pepper 4 c Tomatoes [canned & chopped] 3/4 c Catsup 1 cn (15« oz) kidney beans 1) Combine the venison, onions, salt and pepper, and brown in a skillet, stirring `til crumbley... 2) Add the remaining ingredients, and simmer for 45 min or `til it is of the desired consistancy... Source: Cyndie Steria... Carthage NY in "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'" cookbook typed for you with permission by Fred Goslin on CYBEREALM Bbs. in Watertown NY, home of KOOKNET at (315) 786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Venison Meatballs Categories: Cyberealm, Meats Yield: 8 servings 2 lb Venison [coarsely ground] 2 1/2 c Potato [grated] 1/2 c Bermuda onion [grated] 2 Eggs [beaten] 2 tb Lemon juice 1/2 ts Pepper 2 tb Flour 4 x (cubes) beef bouillon 1/2 c Shortening 3/4 c Flour Celery salt to taste... 1) Combine the venison, potatoes, onions, eggs, lemon juice and pepper in a bowl, mixing well and then shape into balls and coat them with 2 tb of flour... 2) Bring the bouillon to a boil in a saucepan then reduce heat and add the meatballs to the bouillon; poach for 30 min., and then remove them with a slotted spoon... 3) Melt the shortening in a saucepan and blend in the remaining flour. Gradually stir in the hot cooking liquid cooking `til thickened, stirring constantly... 4) Season with the celery salt or salt and pepper, add the meatballs and cook `til heated through. Serve over hot buttered WIDE noodles... Source: NYS DEC Albany NY. from "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'" cookbook. Typed with permission by Fred Goslin on CYBEREALM Bbs. home of KOOKNET in Watertown NY (315) 786-1120 MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Roast Venison Categories: Cyberealm, Meats, Entr‚es Yield: 6 servings 5 lb Venison roast Milk 8 sl Bacon 1) Place the roast in a non-reactive bowl, and add enough milk to cover; Let stand in refrigerator over night, drain and pat dry... 2) Place in roasting pan, arrange bacon slices on top, and season with salt and pepper and bake in a 350ø oven for about 2 hours (or to 140ø on meat thermometer)... 3) Serve with baked potatoes and veggies... Source: Ruth M. Morse, Henderson NY from "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'" cookbook... Retyped for you with permission by FRED GOSLIN on Cyberealm Bbs. Home of KOOKNET in Watertown NY (315) 786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Venison Stew Categories: Cyberealm, Soups/stews, Entr‚es Yield: 6 servings 1 lb Venison [cubed] 2 tb Oil 6 c Water 1 c Onions [chopped] 1 c Peas 1 c Green beans 4 lg Potatoes [peeled & chopped] 1 1/2 c Carrots [sliced] 1 c Corn 1 ts Salt 1/4 ts Pepper 2 Bay leaves 3 tb Cornstarch 1 c Cold water 1) Brown the venison in the oil in a stock pot then drain... 2) Add the 6 cups of water, the veggies, salt and pepper, and bay leaves, cooking over med. heat for 45 min. to an hour or `til the meat and veggies are tender... 3) Combine the cornstarch and the remaining water in a small bowl, and stir into the stew `til thickened, stirring constantly... 4) Remove and discard the bay leaves... Serve... Source: Cyndie Steria, Carthage NY from "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'" cookbook, typed for you with permission by Fred Goslin on CYBEREALM Bbs. Home of KOOKNET in Watertown NY (315) 786-1120 MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Venison Sausage Categories: Cyberealm, Meats Yield: 12 pounds 8 1/4 lb Venison [ground] 3 1/4 lb Bacon [ground] 1 1/2 tb Salt 1 1/2 tb Pepper 1 1/2 tb Poultry seasoning 1/2 ts Allspice 1/2 ts Sage 1/2 ts Nutmeg 1 c Water 1) Combine all of the ingredients, mixing well. 2) Shape into patties and fry in a skillet `til brown on both sides. (sausage will be slightly pink on the inside) *or* It may also be stuffed in casings and boiled... Source: Randy L. Riley, Carthage NY. from "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'" re-typed with permissin by Fred Goslin on Cyberealm Bbs, home of KOOKNET in Watertown NY (315) 786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Venison Stroganoff Categories: Cyberealm, Entr‚es, Meats Yield: 4 servings 1 lb Venison steak [¬ in. thick & trimmed] 2 tb Flour 1 tb Salt 1/4 ts Pepper 1/2 c Onion [minced] 1/4 c Butter 1 c Chicken broth [condenced] 1 lb Mushrooms [sloced] 1 c Sour cream 1) Combine the flour, salt, and pepper and coat the steak with it, then pound it into the steak and cut it in to 1" x 1«" strips... 2) In a skillet, brown onions slightly in butter, then add the venison strips, cooking `til brown on both sides, cover and simmer for 15 min... 3) Add the broth and the mushrooms, re-cover and cook `til mushrooms are tender, then uncover and cook over low heat `til venison is tender and mixture is thickened... 4) Stir in the sour cream just before serving... serve over rice or hot cooked noodles... Source: James Trainham, Watertown NY from "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'" re-typed with permissin by Fred Goslin on Cyberealm Bbs, home of KOOKNET in Watertown NY (315) 786-1120 MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Venison Supreem Categories: Cyberealm, Entr‚es, Meats Yield: 6 servings 2 c Flour 2 Eggs [beaten] 1/2 ts Salt 1/2 c Water 3/4 lb Bacon [thick sliced] 2 lb Venison round steak 1/2 ts Garlic salt 1) Combine the flour, eggs, salt and water in a bowl and mix well, then let stand in a cool place for 1 hour... 2) Pound the venison with meat mallet and rub with the garlic salt. 3) Roll out the flour dough thinly on a floured surface and arrange the bacon slices on top,then place the venison on top of the bacon. Fold the dough up and around to enclose the venison, dampening the edges to seal it closed... 4) Wrap in buttered foil and bake in a 375ø oven for about 1« hours or `til the venison is tender. 5) Open the foil, baste with the pan drippings, then bake at 400ø for 15 min or `til pastry is golden brown... Serve with black current jelly or what ever you desire... Source: NYS DEC Albany NY from "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'" re-typed with permissin by Fred Goslin on Cyberealm Bbs, home of KOOKNET in Watertown NY (315) 786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Bear Roast Categories: Cyberealm, Entr‚es, Meats Yield: 12 servings 4 lb Bear meat Pepper to taste Celery salt to taste 2 Garlic cloves 8 oz (piece) Salt pork 1 c Coffee [black] 1) Par boil the bear meat in 2 qts of water and 1 tb soda to eliminate the wild taste. 2) Season the bear meat with the celery salt an pepper and place in a stock pot, adding the garlic, salt pork, and enough water to cover; Cook `til meat is tender, then drain RESERVING the pan juices. 3) Place the meat in a roasting pan and top with the onions, roast at 350ø `til brown, basting with the reserved juices 4) Thicken the remaining juices for gravy and serve over potatoes served with the bear roast... Source: NYS DEC Albany NY from "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'" re-typed with permissin by Fred Goslin on Cyberealm Bbs, home of KOOKNET in Watertown NY (315) 786-1120 MMMMM --- Tomato and Peanut Butter Bouillon No. 651 Yields 15 Servings MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Marinated Venison Categories: Cyberealm, Soups/stews, Meats Yield: 12 servings 2 lg Carrots [sliced] 2 lg Onions [sliced] 2 Celery stalks [finely Chopper] 1/2 c Olive oil 2 Garlic cloves 2 ts Salt 1 ts Pepper [fresh ground] 1/2 c Sugar 1/2 ts Cloves 1/2 ts Allspice 1/2 ts Basil 2 Bay leaves 1/2 tb Parsley [chopped] 4 c Vinegar 4 c Water 2 c Beer 4 lb Venison shoulder [cubed] 1) Saut‚ the carrots, onions, and celery in 1 tb ov olive oil in a skillet over low heat for 15 min., stirring frequently. Add the remaining olive oil, garlic, salt, pepper, sugar, cloves, allspice, basil, bay leaves, parsley vinegar, water, and beer, mixing well, and pour into a nonreactive bowl... Add the venison and marinate in the refrigerator for 24 to 48 hours stirring occasionally... 2) Place the venison in w/marinade in a stock pot and bring to a boil over med to low heat then reduce heat to low and simmer for 2 hours... 3) Discard the bay leaves, thicken the pan juices for gravy and serve Source: NYS DEC Albany NY from "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'" Cookbook. re-typed with permission for you by Fred Goslin in Watertown NY on CYBEREALM Bbs. home of KOOKNET at (315) 786-1120 MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Porcupine Stew Categories: Cyberealm, Soups/stews Yield: 1 cups 1 Porcupine carcass [butchered 1/2 c Vinegar 8 c Water 1 Beef bouillon cube 2 ts Salt 1 lg Carrot [chopped] 2 sm Onions [chopped] 1/2 Green bell pepper [chopped] 3 tb Flour 1/4 c Water 8 oz (1 can) Corn [drained] 4 c Rice [cooked] 1) Soak the porcupine in a mixture of water (to cover) & vinegar in a large bowl for 1 hour, drain and pat dry. Then place it in a stock pot and add 4 cups of water, cook for 4-5 hours `til the meat falls off the bones, using additional water as necessary... Cool and debone... 2) Combine 4 c water, beef cube, salt and pepper to taste, carrots, onions, and green pepper in a large saucepan and cook for 15 min. Then add the meat and cook for 10 min. 3) Blend the flour and the remaining 1/4 c water and stirr into the stew, add the corn and simmer for 5 min. stirring constantly... 4) Serve over hot cooked rice with hot rolls or french bread and grated cheese... Source: Paula Anne Jay, Star Lake NY from "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'" Cookbook re-typed with permission for you by Fred Goslin in Watertown NY on CYBEREALM Bbs, home of KOOKNET at (315) 786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Dove: Monterey-Style Categories: Cyberealm, Entr‚es, Poultry Yield: 5 servings 10 md Dove breasts 24 oz (2 12oz bottles) Ginger ale 1/2 ts Rosemary 1/2 ts Parsley flakes 1/2 ts Sage 1/2 ts Thyme 1 ts Seasoned salt 1 ts Pepper 1/4 c Butter 1 1/2 c Corn syrup 2 Limes [freah] 2 lg Oranges [fresh] 1) Wash the dove breasts and pat dry, then marinate them in the ginger ale, in the `fridge over night... 2) Place the dove breasts in a baking dish and sprinkle with the mixture of all of the spices... 3) Melt the butter in a double boiler and stirr in the corn syrup and the juices of the limes and oranges... 4) Grate the lime rind, and slice the orange rind into fine strips, then add these to the double boiler and cook `til heated through... 5) Pour the contents of the double boiler over the dove breasts and bake in a 350ø oven for 40 min... and serve... Source: from "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'" cookbook retyped with permission for you by Fred Goslin in Watertown NY on CYBEREALM Bbs, home of KOOKNET at (315) 786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Duck with Apple Dressing Categories: Cyberealm, Entr‚es, Poultry Yield: 4 servings 1 (3«-4 lb) duck 4 sl Toasted bread crumbs 4 tb Butter [melted] 1/4 c Water 3 lg Apples [peeled, cored] [& diced fine] 2 tb Sugar 1/4 ts Nutmeg 1/2 c Raisens 1/2 c Cashews [chopped] 1 sl Bacon [cut into halves] 1) Rinse the duck and pat dry inside and out... 2) Combine the remainder of the ingredients EXCEPT the bacon, mixing well. Spoon the dressing into all cavities of the duck then place in a baking dish... 3) Place the bacon strips over the top and bake in a 350ø oven `til the duck is tender... 4) Serve with wild rice and favorite veggie... Source: Matte Bicknell, Watertown NY from "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'" cookbook re-typed with permission by Fred Goslin in Watertown NY on Cyberealm Bbs. Home of KookNet at (315) 786-1120 MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Barbecued Duck Categories: Cyberealm, Entr‚es, Poultry Yield: 4 servings 2 lg Mallards 1/2 c Butter [melted] 2 tb Orange juice 1 tb Lemon juice 1/4 c Onion [chopped] Tobassco sauce to taste 2 tb Worchestershire sauce 1/2 ts Garlic salt 1 md Onion [quartered] 1 md Potato [quartered] 1) Rinse the ducks and pat dry, then par-boil them in a large saucepan, and drain. Sprinkle with salt to taste. 2) Combine the butter, juices, chopped onion, tobassco sauce, worchestershire sauce, garlic salt, and pepper to taste, mixing well... 3) Fill the ducks' cavities with the quartered onions and potatoes. Make a slit in each side of each breast... 4) Place on rack in roasting pan and brush each with the butter sauce. Cover loosley with foil and bake in a 375ø oven for 1« hours or `til tender, basting with sauce every 10 to 15 min... 5) Remove the foil and bake an additional 20 min. or longer `til browned... Source: from "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'" Re-typed with permission by Fred Goslin in Watertown NY on Cyberealm Bbs. Home of KookNet at (315) 786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Charcoal-Broiled Duck Breasts Categories: Cyberealm, Entr‚es, Poultry Yield: 4 servings 4 md Duck breast filets 4 sl Bacon 2 Beef bouilllon cubes 1 c Water 1 tb Red Current jelly 1/2 ts Dry mustard 1 tb Sherry 1 tb Brandy 1/8 ts Marjoram 1/8 ts Oregano Grated rind of 1 orange 1) Rinse the duck breasts and pat dry, then wrap each filet with a slice of bacon (same as for a filet mignon) and season with salt and pepper to taste. Grill over hot coals for exactly 2 minutes per side... 2) Disolve the bouillon cubes in water in a chaffing dish or electric skillet, and stir in the jelly, mustard, sherry, brandy, and spices, simmering `til thickened. Stir in the orange rind and add the filets... 3) Cook for 5 min. or `til med rare, basting constantly Source: from "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'" cookbook retyped with permission for you by Fred Goslin in Watertown NY on CYBEREALM Bbs, home of KOOKNET at (315) 786-1120 MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Shrimp Fra Diavolo Categories: Italian, Seafood, Pasta, Cyberealm Yield: 6 servings 2 ea Large onions, chopped 4 ea Cloves garlic, chopped 2 tb Olive oil 1 ts Red pepper flakes 1 ea Can Italian-style tomatoes 1 ea Can Pasta-style tomatoes 1 ea Can(29 oz) tomato sauce 2 ts Sweet basil 1 ts Mexican oregano 1 pound shrimp, peeled Pasta of choice Saute onion and garlic in olive oil for 3 minutes; add remaining ingredients, except shrimp and pasta. Simmer for 10 minutes. Add shrimp and simmer until shrimp are translucent, about 4 minutes. Cook pasta of choice according to directions, drain, and top with sauce. We topped this dish with shredded cheddar cheese and black olives. Enjoy! Adapted and modified from Family Circle, June 28, 1994 by Loren Martin MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Scallops and Vegetables Categories: Seafood, Vegetables, Cyberealm Yield: 4 servings 2 ea Strips bacon, cut up 1/2 c Onion, chopped 1/2 lb Bay scallops 1/2 lb Mushrooms, sliced 1/2 lb Snow peas 1 tb Dry sherry 2 ts Cornstarch 1 tb Water 1 tb Lemon juice 1/2 ts Salt Rice Brown bacon in skillet. Drain on paper towels and save 1 tb fat in skillet. Add onion and scallops and cook until scallops are white, about 3 minutes; remove and keep warm. Add mushrooms, snow peas and sherry; cover and cook 3 minutes. Combine cornstarch and water, add to skillet, and stir until thickened. Stir in reserved bacon and scallops. Stir in lemon juice and salt. Heat just to serving temperature and serve over rice. Adapted from Family Circle, June 28, 1994, by Loren Martin MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Roast Duck Stuffed with Apples and Grapes Categories: Native amer, Poultry Yield: 4 servings 1 ea Duck, 5 1/2 pound, dressed Stuffing: Duck giblets 1/2 lb Mushrooms, coarsely chopped 4 ea Greening apples, cored and Sliced, but not peeled 1 1/2 c Seeded (or seedless) halved Sweet grapes 2 c Unblanched hazelnuts 1 ts Salt For basting: 2 c Apple cider Cover the duck giblets with water in a small saucepan and simmer gently for 1/2 hour. Drain, reserving 1/2 cup of the giblet-cooking water. Chop the giblets for the stuffing. Mix the giblets and 1/2 cup giblet-cooking water with the stuffing ingredients. Remove any pinfeathers from the duck, and singe to remove any hairs. Stuff both neck and body cavities of the bird, skewer shut, and truss. Prick the skin of the duck well all over with a sharp fork. Wrap any remaining stuffing in aluminum foil. Place the duck, breast side up, on a rack in a large roasting pan. Place the foil-wrapped stuffing in the pan beside the bird. Place in a hot oven, 400F, and roast for 1 hour, pricking the skin of the duck with a fork and basting every 20 minutes with cider. Reduce oven temperature to moderate, 350F, and continue to roast for 2 hours more, pricking the duck and basting every 20 minutes with cider and drippings. From: The Art of American Indian Cooking by Yeffe Kimball and Jean Anderson, Avon Books, New York, NY, 1965. MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Duck Gumbo Categories: Cyberealm, Soups/stews, Poultry Yield: 10 servings 2 Ducks 1 1/2 c BUTTER or margarine 1 c Flour 1 (bunch) Celery [chopped] 3 (cloves) Garlic [chopped] 4 md Onions [chopped] 1 (bunch) Green onions [chopped] 1 lg Green bell pepper [chopped] 4 c Okra [sliced] 2 cn (20 oz ea.) tomatoes 1 cn (15 oz) tomato paste 2 ts MSG 1 ts Oregano 2 tb Salt 2 tb Parsley flakes 1 ts Thyme 1 tb Black pepper 1/4 ts Red pepper 1) Rince the ducks and pat dry inside and out. Cook in water to cover in a large sauce pan `til tender, then drain reserving 2 qts. of the broth. Bone the ducks... 2) Melt the BUTTER or margarine in a skillet and add the flour, cooking `til dark brown; stirring constantly... 3) Add the duck meat and the remaining ingredients and seasonings, and cook over low heat for 2 hours or `til of desired consistancy, stirring frequently... 4) Serve over hor cooked rice or noodles... Source: "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'" cook book Re-typed with permission for you by Fred Goslin in Watertown NY on CYBEREALM Bbs. home of KOOKNET at (315) 786-1120 MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Oriental Duck with Snow Peas Categories: Cyberealm, Entr‚es, Poultry Yield: 8 servings 12 Duck breast filets 1/2 c Soy sauce 1/2 c Oil 1/2 c White wine 2 (cloves) Garlic [minced] 1/2 ts Ginger [ground] 1 1/2 tb Oil 1 lg Onion [thinley sliced] 8 lg Fresh mushrooms [sliced] 1 pk (10 oz) frozen pea pods 1) Rince the duck breasts and pat dry. Slice them thinly 2) Mix the soy sauce, oil, wine, garlic, and ginger in a bowl and add the duck breast slices. Marinate in the `fridge for 4 hours or longer, then drain, reserving ¬ cup of the marinade... 3) Heat 1 to 2 tb of cooking oil in a wok and add the duck, stir frying `til cooked through, then remove and add the onions and mushrooms cooking `til tender crisp. 4) Add the duck and the pea pods and reserved marinade heating to desired serving temp. 5) Sauce may be thickend with small amount of corn starch, or thinned with water... Serve with steamed rice or hot cooked noodles... Source: "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'" cookbook and re-typed with permission for you by FRED GOSLIN in Watertown NY on Cyberealm Bbs. home of KOOKNET at (315) 786-1120 MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Baked Ducks in Sweet & Sour Sauce Categories: Cyberealm, Entr‚es, Poultry Yield: 4 servings 2 Wild ducks 1 Orange [sliced] 1 Apple [sliced] 2 tb Oil 2 tb Brown sugar 1/4 c Worchestershire sauce 3/4 c Catsup 2 tb Lemon Juice 1/2 c Onion [grated] 1/2 ts Paprika 1/4 c White vinegar 1) Rince the ducks and pat dry inside and out, then stuff the duck's cavities with the sliced fruit. rub them with the oil and place them in a baking dish... 2) Combine the remaining ingredients in a bowl mixing well and spoon over the ducks... 3) Bake, tighly sealed with foil, in a 325ø oven for 2 hours or `til tender, then bake uncovered `til browned... Source: "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'" cookbook re-typed with permission for you by FRED GOSLIN in Watertown NY on Cyberealm Bbs. Home of KookNet at (315) 786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Oriental Goose Stir-fry Categories: Cyberealm, Entr‚es, Poultry Yield: 6 servings Fileted breast of 1 wild Goose 3 md Onions [chopped] 2 cn (8 oz) sliced mushrooms [drained] 1 pk (2« oz) slivered almonds Seasoned salt to taste 2 pk "Rice-A-Roni [oriental] 3 lg Celery stalks [cut into 1«" pieces 2 Bell peppers [1 red- 1 green Cut into strips] 1) Rince goose breasts and pat dry. Cut them into 1 in. slices and par-boil for 20 min. Drain and reserve the broth. Let cook and cut into 1 in. cubes... 2) Saut‚ the goose, onions, mushrooms, and almonds in a skillet for 15 min., then salt and pepper to taste, and add the seasoned salt if desired ... 3) Prepare the Rice-A-Roni according to package directions, using the reserved broth and adding the celery and pepper slices halfway through cooking time... 4) Combine the goose mixture and the rice mixture simmering for 15 min. then serve... Source: "Bill Saiff's Rod & Reel Recipes for Hookin' and Cookin'" and Re-typed with permision for you by Fred Goslin in Watertown NY on Cyberealm Bbs. home of KookNet at (315) 786-1120 MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Savory Wild Goose Stew Categories: Cyberealm, Soups/stews, Poultry Yield: 10 servings 3 Geese [boned & cubed] 1/2 c Flour 1/2 c Oil 2 (envelopes) onion soup mix 5 Carrots [quartered] 4 Celery stalks [chopped] 8 sm Onions 2 c Frozen green beans 8 oz Fresh mushrooms [sliced] 1 ts Sweet basil 1 ts Tarragon 2 (cloves) Garlic [crushed] 2 Bay leaves 6 lg Potatoes [peeled & quartered Cavendars Greek seasoning to Taste 1) Rinse goose meat and pat dry, then coat with a mixture of flour, and salt & pepper to taste. Brown in oil in a skillet... 2) Place in large roaster and add water to cover, and the remaining ingredients except potatoes... Bake at 375ø for 2 hours... 3) Reduce heat to 275ø, add the potatoes and bake an additional hour or `til goose is tender... 4) Thicken sauce if desired, remove bay leaves, and serve... Source: "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'" cookbook Re-typed with permission for you by Fred Goslin in Watertown NY on Cyberealm Bbs. Home of KookNet at (315) 786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Grouse & Wild Rice Categories: Cyberealm, Entr‚es, Poultry Yield: 4 servings 2/3 c Wild rice 2 c Chicken broth 1/4 c Butter 8 Grouse breast filets 3 Eggs [beaten] 1 c Flour Garlic salt, oregano, and Basil to taste 2 tb Butter 1/2 c Chicken broth 4 oz Mozzarella cheese [sliced] 1) Combine the wild rice with 2 cups of broth and ¬ cup butter in a saucepan, cover and cook `til tender. (keep warm) 2) Rince grouse filets and pat dry. Pound the filets between waxed paper with meat mallet `til tender, then combine with the eggs in a bowl. Let stand for 1 hour... 3) Combine the flour, oregano, garlic salt, basil, and pepper to taste in a bowl and roll the filets in this flour mixture, coating well. 4) Brown on both sides in 2 tb butter in a skillet. Then add enough broth to cove the bottom of the pan and simmer filets, covered, for 10 min. 5) Place « slice of cheese on each filet and cook `til cheese is melted... Serve with the rice... Source: "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'" cookbook Retyped with permission for you by Fred Goslin in Watertown NY on Cyberealm Bbs. Home of KookNet at (315) 786-1120 MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Pheasent Casserole Categories: Cyberealm, Casseroles, Poultry Yield: 4 servings 2 Pheasent breasts [cooked] 1 pk (10 oz) green beans [frozen- french style] 1/2 c Butter [melted] 1 pk Stuffing mix [Pepprigde Farm] 1/4 c Chicken broth 1 cn Cream of chicken soup 1/2 c Chocken broth 1/4 c Sour cream 1) Bone the pheasent breasts and tear the meat into large pieces. Cook the green beans according to package directions; then drain... 2) Combine the butter, stuffing mix, and ¬ cup broth in a large bowl mixing well... 3) Spoon « the stuffing mix into a casserole and arrange the pheasent over the top,season with salt and pepper to taste. Cover the meat with a mixture of soup mix, sour cream, and remaining broth, then sprinkle the remaining stuffung mix over the soup mix... 4) Bake at 350ø for 30 min... and serve... Source: "Bill Saiff's Rod & Reel Recipes for Hookin' and Cookin'" cookbook Re-typed with permission for you by Fred Goslin in Watertown NY on Cyberealm Bbs. home of KookNet at (315) 786-1120 MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Roast Pheasent in Applejack & Cream Sauce Categories: Cyberealm, Entr‚es, Poultry Yield: 4 servings 2 Pheasent 1/4 c Onion [finely chopped] 2 tb Butter 2 Pheasent livers [finely Chopped] 1 1/2 c Day old bread [cubed] 2 tb Butter 1/2 c Apple [chopped & peeled] 1 tb Parsley 2 tb Butter [softened] 4 sl Bacon [halved] 1/4 c Apple jack 1/2 c Chicken stock 1/4 c Apple jack 1/4 c Heavy cream 1) Rinse the pheasent and pat dry inside and out. Saut‚ the onions and liver in 2 tb butter for 2 to 3 min. stirring frequently, then pour into a bowl. Saut‚ the bread in a mixture of the pandrippings and 2 tb of butter for 3 to 4 min. then add to the liver mixture... 2) Add the apple and the parsley and salt and pepper to taste, mixing well rub the birds with 2 tb of butter and spoon the stuffing into all the cavities. Truss the birds as you would chickens... 3) Arrange the bacon over the breasts and legs, and place breast side up on rack in roasting pan. Roast in 375ø oven for 30 min. then salt and pepper to taste... 4) Heat ¬ c of applejack in small saucepan and ignite and pour over birds. Baste with the pan juices, and bake 10 min. longer or `til brown, crisp, and tender... 5) Place the birds on a heated platter. Add the chicken stock, remaining ¬ c applejack to the pan jusces boiling for 2 to 3 min. then add the cream, bring to a boil season as desired and serve over pheasent... Source: "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'" cookbook Re-typed with permission for you by Fred Goslin in Watertown NY on Cyberealm Bbs home of KookNet at (315) 786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Quail with White Grapes Categories: Cyberealm, Entr‚es, Poultry Yield: 2 servings 4 Quail 1 tb Lemon juice 1/2 ts Seasoned salt White pepper to taste 1/2 c Flour 1/3 c Butter 1/3 c White wine 1/3 c Chicken broth 1 tb Lemon juice 1/4 c White grapes [seedless] 2 tb Toasted almonds [sliced] 1) Rinse the birds and pat dry inside and out, then drizzle with 1 tb lemon juice and sprinkle with seasonings Let stand for 1 hour then coat with flour... 2) Saut‚ in butter in a saucepan `til golden. Add wine and broth and remaining lemon juice, cover and simmer for 20 min. add the grapes and almonds and cook for 5 more min. or `til birds are tender... Source: "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'" cookbook re-typed with permission for you by Fred Goslin in Watertown NY on Cyberealm Bbs. home of KookNet at (315) 786-1120 MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: CrockúPot Quail Categories: Cyberealm, Soups/stews, Poultry Yield: 8 servings 8 Quail [cut up] 1 c Flour 1/2 c Peanut oil 2 cn Cream of chicken soup 2 cn Cream of celery soup 2 cn Chicken broth 1/2 c White wine [dry] 2 White onions [thinly sliced] 2 Bay leaves 1/3 c Parmesan cheese 1) Rinse the birds and pat dry inside and out, season with salt and pepper to taste and coat with flour. Brown in hot peanut oil in a skillet... 2) Combine the quail with the soups, broth, wine, onions, and bay leaves in a crock pot and cook on high for 4 hours and then reduce heat to low for 7 to 8 hours or `til birds are tender... 3) Remove bay leaves add the cheese and cook for 30 min more... Serve over rice or noodles... Source: "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'" cookbook re-typed with permission for you by Fred Goslin in Watertown NY on Cyberealm Bbs. home of KookNet at (315) 786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Quail Baked in Mushroom Sauce Categories: Cyberealm, Entr‚es, Poultry Yield: 4 servings 4 Quail [split] 1/4 c Flour 3 tb Oil 1 cn (3 or 4 oz) mushrooms [drained] 1 cn Cream of mushroom soup 1/2 cn (soup can) white wine 1 c Sour cream 1) Rinse the birds and pat dry inside and out. Season salt and pepper to taste, then coat with flour. Brown on both sides in a skillet in oil... 2) Arrange in a shallow baking dish. Combine the remaining ingredients, mixing well and pour over the birds... 3) Bake in a 350ø oven for 1 hour, and serve... Source: "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'" cookbook re-typed for you with permission by Fred Goslin in Watertown NY on Cyberealm Bbs. home of KookNet at (315) 786-1120 MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Stuffed Wild Turkey Categories: Cyberealm, Poultry Yield: 6 servings 1 (10 lbs) wild Turkey [dressed] 8 sl Bacon 1 c Onion [chopped] 1/4 c Celery [chopped] 1/2 c Water 1 pk Corn bread stuffing mix [herb-seasoned] 1 (cube) chicken bouillon 1/2 c Hot water 1/2 c Burgundy 6 sl Bacon 1/2 c Burgundy 1) Rinse the bird and pat dry inside and out. Brown 8 slices of bacon in a skillet `til CRISP, then drain reserving the drippings. 2) Saut‚ the onions and celery in the bacon drippings in a skillet `til brown, and add « cup of water and simmer fo 5 min... 3) Combine the stuffing mix, boullion cube (dissolved in « c of hot water), « c burgundy, onion and crumpled bacon in a bowl mixing well. Stuff and truss the turkey... 4) Place the bird in a roaster and arrange 4 slices of bacon across the breast. Wrap 1 bacon slice around each leg and cover tightly with foil. 5) Place the lid on the roaster and bake at 300ø for 4« hours. Pour remaining burgundy over the turkey and bake uncovered for 40 more min. basting every 10 min... 6) Let stand for 10 min. before slicing and serve... Source: "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'" cookbook re-typed for you with permission by Fred Goslin in Watertown NY on Cyberealm Bbs. Home of KookNet at (315) 786-1120 MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Chive Potato Pancakes with Smoked Salmon and Golden Caviar Categories: Seafood, Main dish, Holidays Yield: 6 servings 2 lb Russet Potatoes; peeled and -cubed 1 md Onion; cut into chunks 2 tb Matzo Meal; or All-Purpose -Flour 2 Eggs; separated 4 tb Fresh Chives; chopped 2 ts Salt 1/2 ts White Pepper 2/3 c Corn Oil; for frying 6 oz Smoked Salmon; thinly sliced 3 oz Golden Caviar Preheat oven to 325øF. Place 2 large cookie sheets in oven to heat. Shred potatoes and onion in a food processor. Transfer contents of work bowl to a large bowl. Insert steel blade in processor. Return potato-onion mixture to work bowl and process until finely chopped. Set large strainer over medium bowl. Place potato and onion mixture in strainer and press firmly to extract liquids; reserve liquids. Return potato mixture to large bowl. Mix in matzo meal, egg yolks, 2 tb chives, salt and pepper. Pour clear portion off reserved potato liquids, leaving thick paste at bottom of bowl. Add paste to potato batter. Beat egg whites until stiff but not dry; fold into batter. Heat 1/3 cup oil in each of 2 heavy large skillets over medium-high heat. Drop 1 heaping tablespoon potato batter per pancake into hot oil; spread each to 3" diameter. Cook pancakes until bottoms are brown, about 4 minutes. Turn and cook until second sides are brown, about 3 minutes. Transfer pancakes to cookie sheets in oven. Repeat with remaining batter, adding more oil to skillet as necessary. Overlap pancakes on plates. Garnish with smoked salmon and caviar. Sprinkle with chives and serve. Source: Unknown Typed by Katherine Smith MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Salmon Sauteed with Zinfandel Butter Categories: Fish, Mushrooms, Wine Yield: 2 servings 1/4 c Butter or Margarine 1/4 lb Common Mushrooms; thinly -sliced or 1/4 lb Angel Trumpet Mushrooms 3/4 lb Salmon Fillet; skinless and -boneless, cut into 2 pieces 2 tb Shallots; finely chopped 2/3 c Zinfandel Wine Chives for garnish Melt 1 tb of the butter in a 10-12" frying pan over medium-high heat. Add mushrooms and cook, stirring often, until they are lightly browned and liquid has evaporated, 6-9 minutes. Remove from pan and set aside. Add 1 more tb butter to pan, swirling until melted. Add salmon and cook, turning once, until fish is just slightly translucent or wet in thickest part (cut to test,) 7-10 minutes total. Remove from pan and keep warm. In frying pan, combine shallots and Zinfandel. Bring to a boil over high heat; continue to boil, uncovered, until mixture is reduced to about 1/2 cup, about 4 minutes. Reduce heat to low. Add remaining 2 tb butter in one chunk and heat, stirring, until butter is melted and sauce is smooth. Place salmon on 2 warm dinner plates; top with mushrooms and chives. Spoon sauce over and around salmon. Per Serving: Calories: 472, Protein: 36 g, Fat: 34 g, Carbohydrate: 5.6 g, Sodium: 317 mg, Cholesterol: 156 mg. Source: Unknown Typed by Katherine Smith MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Shad in Mustard Crumbs Categories: Fish, Main dish Yield: 4 servings 1 1/2 lb Shad Filets; skinless and -boneless 6 tb Brown Mustard 1 c Seasoned Bread Crumbs 2 tb Olive Oil 1 Lemon; in wedges Brush shad filets with 3 tb of the mustard. Dredge in bread crumbs, then dab remaining 3 tb mustard over the breading. Dredge again in the bread crumbs. It's okay if the surface looks crumbly. Saute fish in olive oil until it flakes easily, about 4 minutes per side. Serve with lemon wedges. Per Serving: Calories: 515, Protein: 33 g, Carbohydrate: 24 g, Fat: 29 g, Saturated Fat: 8 g, Cholesterol: 150 mg, Sodium: 910 mg. Source: San Francisco Chronicle Typed by Katherine Smith MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Fillet of Pompano with Rum Raisins Categories: Fish, Main dish, Alcohol Yield: 4 servings 6 tb Unsalted Butter 1/2 c Raisins 1/2 c Dark Rum 24 oz Pompano or Sole Fillets Salt Ground Pepper 1/4 c All-Purpose Flour Melt 4 tb butter in heavy small skillet over medium-high heat. Add raisins and rum and boil until liquid is reduced to 1/4 cup, about 4 minutes. Remove from heat and keep warm. Season fillets with salt and pepper. Dredge in flour, shaking off excess. Melt remaining 2 tb butter in a heavy large skillet over medium-high heat. Add fillets and fry until cooked through, turning once, about 4 minutes. Transfer fish to plates. Spoon raisins and liquid over and serve. Source: Unknown Typed by Katherine Smith MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Charcoal Grilled Salmon with Spicy Black Beans Categories: Fish, Main dish, Grill, Beans Yield: 4 servings 1/2 lb Black Beans; soaked 1 sm Onion; chopped 1 sm Carrot 1/2 Celery Rib 2 oz Ham; chopped 2 Jalapeno Peppers; stemmed -and diced 1 Clove Garlic 1 Bay Leaf; tied together with 3 Sprigs Thyme 5 c Water 2 Cloves Garlic; minced 1/2 ts Hot Pepper Flakes 1/2 Lemon; juiced 1 Lemon; juiced 1/3 c Olive Oil 2 tb Fresh Basil; chopped 24 oz Salmon Steaks Combine in a large saucepan the beans, onion, carrot, celery, ham, jalapenos, whole clove garlic, bay leaf with thyme, and water. Simmer until beans are tender, about 2 hours, adding more water as necessary to keep the beans covered. Remove the carrot, celery, herbs and garlic, and drain off the remaining cooking liquid. Toss the beans with the minced garlic, hot pepper flakes and the juice of 1/2 a lemon. Set aside. While the beans are cooking, combine the juice of a whole lemon, olive oil, and basil leaves. Pour over the salmon steaks, and refrigerate for 1 hour. Grill the salmon over a moderately high flame for 4-5 minutes per side, basting with some of the marinade every minute. Serve each steak with a portion of beans. Per Serving: Calories: 480, Protein: 42 g, Carbohydrate: 25 g, Fat: 23 g, Saturated Fat: 4 g, Cholesterol: 106mg, Sodium: 291 mg, Fiber: 8g. Source: San Francisco Chronicle Typed by Katherine Smith MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Gulf Snapper with Avocado and Tomatillo Salsa Categories: Fish, Main dish, Salsa Yield: 4 servings 5 Tomatillos; husks removed -and coarsely chopped 1/4 White Onion; peeled and -roughly chopped 2 Cloves Garlic; peeled 2 Serrano or Jalapeno Chilies, -stemmed, seeded, and -coarsely chopped 1 c Water 1 tb Red Wine Vinegar 1/2 Avocado; peeled and pitted 1 sm Bunch Cilantro; chopped 1 Lime; juiced Salt Ground Black Pepper 32 oz Gulf Snapper Fillets 4 ts Dried Oregano Vegetable Cooking Spray 2 Limes; cut in wedges Sprigs of Fresh Cilantro Combine tomatillos, onion, garlic, chilies, water and vinegar in a saucepan. Bring to a boil and simmer for about 15 minutes. Transfer solid ingredients to a blender. Add avocado, chopped cilantro, lime juice, and 1 tb of the cooking liquid. Blend just until smooth, adding additional cooking liquid if necessary. Transfer to a saucepan, season with salt and pepper and heat through just before serving. Sprinkle snapper with oregano, salt and pepper. Lightly coat a non-stick skillet with vegetable spray. Saute fish over medium-high heat until cooked, but not falling apart, about 4 minutes on each side. Presentation: Spoon a puddle of salsa onto 4 dinner plates and place snapper on top of sauce. Arrange line wedges on or around the fish; garnish with sprigs of cilantro and serve. Source: Unknown Typed by Katherine Smith MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Bass with Avocado Sauce Categories: Fish, Main dish, Low-fat Yield: 4 servings 1 sm Ripe Avocado; coarsely -chopped 1/4 c Skim Milk 1 tb Lime Juice 1 Clove Garlic; minced 1 ds Hot Sauce 2 tb Lemon Juice 1 tb Light Soy Sauce 1 ts Lemon Rind; grated 1 ts Dijon Mustard 16 oz Bass Fillets 1/3 c Fine Dry Bread Crumbs Vegetable Cooking Spray Combine the first 5 ingredients in a blender; cover and process until smooth. Set mixture aside. Combine lemon juice and next 3 ingredients in a shallow dish; dip fillets in lemon juice mixture, and dredge in bread crumbs. Place on a baking sheet coated with cooking spray. Bake at 450øF for 7 minutes; turn fillets over, and bake an additional 7 minutes or until fish flakes easily when tested with a fork. Transfer fillets to a serving platter, and top with avocado sauce. Alternate Fish: Jumbo Cod, Orange Roughy, Grouper. Per Serving: Calories: 193, Protein: 23.6 g, Carbohydrate: 10 g, Fat: 6 g, Cholesterol: 63 mg, Sodium: 332 mg. Source: Safeway's Nutritional Awareness Program Typed by Katherine Smith MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Broiled Catfish Steaks Categories: Fish, Main dish, Low-fat Yield: 4 servings 16 oz Catfish Steaks 1/4 c No-Salt Added Tomato Sauce 1/4 c Vinegar 1 1/2 ts Sugar 3/4 ts Fresh Dill; minced 1/8 ts Paprika 1/4 ts Pepper 1/2 ts Worcestershire Sauce 1/2 ts Vegetable Oil Vegetable Cooking Spray Lemon Slices Fresh Dill Sprigs Rinse steaks under cold, running water; pat dry and set aside. Combine tomato sauce and next 7 ingredients in a small bowl; stir well. Brush half of mixture over 1 side of steaks. Coat rack of a broiler pan with cooking spray. Place steaks on rack; broil 4-5" from heat. Carfully turn fish over; brush with remaining tomato mixture. Broil an additional 6 minutes, or until fish flakes easily when tested with a fork. Garnish with lemon and dill, if desired. Per Serving: Calories: 150, Protein: 20.2 g, Carbohydrate: 6.9 g, Fat: 4.2 g, Cholesterol: 62 mg, Sodium: 78 mg. Source: Safeway's Nutritional Awareness Program Typed by Katherine Smith MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Fillet of Catfish in Wine Categories: Fish, Main dish, Low-fat, Wine Yield: 6 servings 1/3 c Golden Raisins 24 oz Catfish Fillets 1/4 c All-Purpose Flour 1/2 ts Dried Whole Sage 1/2 ts Ground Pepper Vegetable Cooking Spray 1 tb Margarine 3 tb Lemon Juice 1/4 c Chablis; or other Dry White -Wine 1/4 c Dry Sherry 1 tb Light Soy Sauce Fresh Sage Leaves Place raisins in a small bowl; add enough water to cover. Let stand 10 minutes. Drain, and set aside. Rinse fillets with cold water, and pat dry. Combine flour, sage and pepper; dredge fillets in flour mixture to coat well. Coat a skillet with cooking spray; add margarine, and place over medium heat until margarine melts. Add fillets, lemon juice, and reserved raisins. Cover; reduce heat, and simmer 10 minutes. Remove cover, and turn fillets. Add wine, sherry, and soy sauce to skillet. Bring to a boil; reduce heat, and simmer 5 minutes or until wine mixture is slightly thickened. Carefully transfer fillets and wine mixture to a serving platter. Garnish with sage leaves, if desired. Per Serving: Calories: 191, Protein: 21.1 g, Carbohydrate: 13.9 g, Fat: 5.4 g, Cholesterol: 62 mg, Sodium: 193 mg. Source: Safeway's Nutritional Awareness Program Typed by Katherine Smith MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Filet of Sole Bonne Femme Categories: Fish, Main dish, Wine Yield: 6 servings 1/2 c Butter or Margarine 2 tb Shallots or Green Onions; -chopped 1 lb Mushrooms; chopped 3 lb Sole Filets 1 1/2 c Dry White Wine 1 tb Lemon Juice 2 tb Parsley; chopped 1 ts Salt 1/4 ts White Pepper 1 1/2 tb Flour 1 c Heavy Cream Grease a 12" skillet with 2 tb butter or margarine; sprinkle with shallots or green onions; add mushrooms. Fold filets in half or thirds; place in pan. Add wine and water to just cover filets. Add lemon juice, parsley, salt and pepper. Cover with a circle of wax paper with a small hole cut in the center. Bring to a boil. Reduce heat; simmer 3 minutes. Remove filets to a serving plate; keep warm. Blend flour and 1 tb butter or margarine (beurre manie.) Reduce liquid in skillet by half. Add beurre manie, a small amount at a time, stirring until sauce is smooth. Add cream; bring to a boil; correct seasoning. Remove from heat. Add remaining butter or margarine a little at a time, rotating skillet to effect a gradual melting. Pour over filets. Glaze quickly under the broiler or in a 425øF oven. (The purpose of the glazing is to improve the appearance of the dish, and could be omitted without changing the taste in any way.) Source: Unknown Typed by Katherine Smith MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Broiled North Sea Black Cod Categories: Fish, Main dish, Low-fat Yield: 4 servings 1 1/2 lb Black Cod, Rock Cod, or Red Snapper Filets 3 tb Regular Soy Sauce 1 tb Dark Soy Sauce 2 tb Rice Wine or Sherry 1 tb Cilantro; finely chopped 1 tb Celery; finely chopped 2 ts Sugar 1 pn Ground White Pepper Cut fish into serving-size pieces. Combine remaining ingredients in a glass baking dish. Add fish, turning to coat both sides. Cover and refrigerate, turning once, for 4-6 hours. Place fish on a rack in a foil-lined baking pan. Broil 4-6" from heat source for 4 minutes. Turn fish and broil 4-5 minutes longer, or until center of fish is opaque. Per Serving: Calories: 140, Protein: 26 g, Carbohydrate: 4 g, Fat: 1 g, Cholesterol: 61 mg, Sodium: 1108 mg. Source: East Ocean Seafood Restaurant, Emeryville CA Typed by Katherine Smith MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Salmon in Cabbage Leaves Categories: Fish, Main dish, Low-cal Yield: 4 servings 12 oz Salmon Fillet 2 tb Light Soy Sauce 2 tb Dry Sherry 1 tb Ginger; peeled and minced 2 Cloves Garlic; minced 4 lg Chinese Cabbage Leaves 1/4 c Green Onions; sliced -diagonally 1 tb Fresh Cilantro; minced 1/4 ts Salt 1/8 ts Ground White Pepper 2 tb Lemon Juice Cut fillet into 4 equal portions, and place in a shallow baking dish. Combine next 4 ingredients, stirring well; pour over salmon. Cover and marinate in refrigerator for 30 minutes. Blanch cabbage leaves in boiling water 30 seconds. Drain and rinse under cold water until cool; drain again. Combine green onions, cilantro, salt and pepper in a small bowl; set aside. Remove salmon from marinade; discard marinade. Place one salmon piece at base of each cabbage leaf. Sprinkle each with 1/4 of green onion mixture. Fold sides of cabbage over salmon, wrapping salmon like a package. Arrange salmon on a steaming rack. Place over boiling water; cover and steam 10-12 minutes or until fish flakes easily when tested with a fork. Transfer to a serving platter, and brush with lemon juice. Per Serving: Calories: 146, Protein: 20 g, Carbohydrate: 4.4 g, Fat: 5.3 g, Cholesterol: 33 mg, Sodium: 290 mg. Source: Safeway's Nutrition Awareness Program Typed by Katherine Smith MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Orange Roughy with Basil and Peppers Categories: Fish, Main dish, Microwave, Sean likes Yield: 4 servings 2 Red or Green Bell Peppers; -seeded and julienne sliced 1 sm Onion; thinly sliced 1 tb Fresh Basil; chopped or 1 ts Dried Basil Leaves 1/4 ts Ground Pepper 1 lb Orange Roughy Fillets 1 ds Paprika 1 Lemon; cut in wedges Layer peppers and onion over bottom of a shallow 12 x 7" microwave-safe baking dish. Sprinkle with half of the basil and half the pepper. Cover dish with plastic wrap, leaving one corner open to vent. Microwave on HIGH (100%) setting for 2-3 minutes, or until vegetables are partially tender. Arrange fillets over vegetables, with thickest portions toward outside, and sprinkle with remaining basil and pepper. Dust lightly with paprika. Cover with vented plastic wrap and microwave 7-9 minutes longer, or until fish flakes easily with a fork, rotating dish 1/2 turn after 4 minutes. Let stand, covered, 3 minutes before serving with lemon wedges. Source: Medford Mail Tribune, 26 July 1994 Typed by Katherine Smith MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Salmon Fillets with Mustard Cream Sauce Categories: Fish, Main dish, Wine Yield: 4 servings 2 tb Whipping Cream; chilled 1 c Dry White Wine 1/4 c Dry Vermouth 3 Shallots; minced 1 c Whipping Cream 24 oz Salmon Fillets 1/4 c Unsalted Butter; in pieces 2 tb Dijon Mustard 1/4 c Fresh Chives; chopped Salt Ground Pepper Whist 2 tb cream in small bowl to soft peaks; cover and refrigerate. Combine wine, vermouth, and shallots in a heavy large skillet. Boil until liquid is reduced by half, about 5 minutes. Add 1 cup cream and bring to a boil. Reduce heat to low. Add fish fillets. Cover and simmer until just cooked through, about 10 minutes. Transfer fish to plates using a slotted spatula. Tent with foil to keep warm. Place skillet with poaching liquid over high heat. Boil until reduced to 3/4 cup, stirring occasionally, about 5 minutes. Reduce heat to low. Gradually add butter, whisking until melted. Add mustard and chives and whisk to blend. Remove sauce from heat. Fold in chilled whipped cream. Season with salt and pepper. Spoon sauce over fish. Source: Unknown Typed by Katherine Smith MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Red Snapper Florentine Categories: Fish, Main dish, Microwave Yield: 4 servings 20 oz Frozen Chopped Spinach 2 tb Onion; minced 1 1/2 ts Lemon Juice 1/2 ts Dijon Mustard 1/4 ts Salt 1/4 ts Ground Pepper 1 lb Red Snapper Fillets 1/2 tb Butter or Margarine 1 ts Dried Parsley Flakes 1/2 ts Paprika Place unopened spinach packages in microwave; cook at HIGH (100%) setting for 5-7 minutes, or until packages bend easily, rotating and turning over after 3 minutes. Turn spinach into a colander and drain well. Place spinach in an 8" round glass pie plate. Stir in onion, lemon juice, mustard, salt and pepper, then spread spinach mixture evenly over bottom of dish. Arrange snapper fillets over spinach. Dot with butter or margarine and sprinkle with parsley and paprika. Cover with plastic wrap, leaving one corner open to vent. Microwave on MEDIUM (50%) setting for 3-4 minutes. Stir and rearrange spinach around edges of dish. Replace cover and microwave on MEDIUM (50%) setting 3-6 minutes longer, or until fish flakes easily. Serve with hot cooked rice. Source: Medford Mail Tribune, 3 May 1994 Typed by Katherine Smith MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Salmon Poached with Tomatoes and Swiss Chard Categories: Fish, Main dish, Vegetables Yield: 6 servings 1 1/2 lb Salmon Fillet; skinless Salt Ground Pepper 12 oz Swiss Chard 4 tb Olive Oil 1 lg Onion; thinly sliced 1 1/2 Inch Cube Ginger; slivered 8 Canned Plum Tomatoes; -chopped 1/2 c Thick Coconut Milk 2 c Water Cut salmon fillet crossways into 6 pieces. Pull out bones. Season with salt and pepper; allow to stand for 20 minutes. Cut green leafy part from central stems of Swiss chard. Cut green into 1/4" strips. Cut stems into 1/8" strips. Heat oil in a very large frying pan over medium heat. Add onion, ginger and chard stems. Saute for 5 minutes. Add tomatoes and continue to saute for another 4-5 minutes. Add coconut milk and water, plus salt and pepper to taste. Simmer over low heat 1 minute. Add chard leaves. Add fish in single layer on sauce. Spoon some sauce over fish. Cover and simmer 5 minutes or until fish is cooked through. Serve fish with sauce and vegetables. Source: Medford Mail Tribune, 3 May 1994 Typed by Katherine Smith MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Chard-Wrapped Salmon and Duxelles Categories: Fish, Main dish, Mushrooms Yield: 2 servings 1/3 lb Mushrooms; commercial, wild, -or a mixture of both 2 tb Butter 1/2 c Onion; finely diced 1 Clove Garlic; minced 1 pn Dried Savory; crumbled 1 pn Pepper 1/4 ts Salt 2 tb Dry Sherry or Madeira 12 oz Salmon Fillets; cross-cut 4 lg Swiss Chard Leaves; stemmed, -blanched, rinsed in cold -water, drained and patted -dry 1/2 c Brown Veal or Poultry Stock 1 oz Dry White Wine Finely dice the mushrooms (if using wild mushrooms with an interesting shape, cut them into long strips or wedges.) Melt 1 tb of the butter in a large non-stick skillet over medium-high heat. Add the mushrooms and onion and cook, shaking or stirring, until the mushrooms begin to wilt. Add the garlic, savory, pepper, and 1/8 ts salt. Cook until the liquid given off by the mushrooms is nearly gone, then add the sherry and cook until evaporated. Remove from heat, taste for seasoning, and set aside to cool. Remove any pin bones from the salmon fillets and season lightly with remaining salt and pepper. Lay out 2 chard leaves in opposite directions, slightly overlapping. Place a salmon fillet across the middle, skin side up (if the belly flap is especially long or thin, fold it double for a more compact, even shape.) Arrange 1/4 of the mushrooms mixture on each side of the salmon. Fold the near end of the leaves over the fish, tuck in the sides, then fold the whole thing over the remaining leaf, forming an envelope. Trim off the remainder of the leaf to form a neat package. Repeat with the remaining salmon fillet. Heat the stock and wine to a simmer in the same skillet used for the mushrooms. Place the salmon packages in the pan, seam side down, cover, and cook at a simmer until a skewer easily enters the center of the fish, 8-12 minutes depending on the thickness. Transfer the fish to plates, turn the heat under the skillet to high, and reduce the stock slightly. Swirl in the remaining butter, taste for seasoning, and pour over the fish. Per Serving: Calories: 415, Protein: 32 g, Carbohydrate: 9 g, Fat: 27 g, Saturated Fat: 11 g, Cholesterol: 125 mg, Sodium: 495 mg, Fiber : 2 g. MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Fish Citrus Salad Categories: Fish, Salads, Main dish Yield: 4 servings MMMMM---------------------------SALAD-------------------------------- 1 lb Large Fish Fillets; such as -salmon, halibut or shark White Wine 1 lg Onion; sliced and separated -into rings 4 md Oranges; or 2 Grapefruit 2 md Avocados MMMMM--------------------------DRESSING------------------------------- 1/3 c Olive Oil 1/4 c Grapefruit Juice 1 ts Mustard Salt Ground Pepper Cut the fish fillets into 3/4" cubes. Poach the fish in the white wine along with the onion slices for about 8 minutes. Let them cool in the liquid, then strain it off. Peel the oranges and slice thinly crosswise. Remove the seeds. For grapefruit, peel and section, then cut the sections into 2 or 3 pieces. Peel the avocados and cut into cubes. Toss the avocado in a bit of the grapefruit juice. To make the dressing, blend the oil, juice, and mustard. Salt and pepper to taste. To serve the salad family-style, toss the ingredients with the dressing and serve. For a fancier presentation, line the bottom of a salad plate with overlapping slices of orange, surround it with avocado cubes and pile the fish cubes in the center. Drape the onions over the fish and drizzle with the salad dressing. Per Serving: Calories: 516, Protein: 24 g, Carbohydrate: 21 g, Fat: 39 g, Saturated Fat: 6 g, Cholesterol: 37 mg, Sodium: 73 mg, Fiber: 5 g. Source: San Francisco Chronicle Typed by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Pasta with Tuna Categories: Fish, Main dish, Pasta, Sean likes Yield: 4 servings 8 oz Tubular Pasta 2 tb Olive Oil 2 tb Onion; minced 2 tb Flour 1 1/4 c Non-Fat Milk 1 c Frozen Peas; thawed 6 1/2 oz Can Water-Packed Tuna; -drained 1/3 c Fresh Parsley or Basil; -chopped 1/3 c Green Onions; chopped 1/4 c Parmesan Cheese; grated 1 dr Hot Pepper Sauce Cook pasta in a large pot of boiling water until al dente. Drain and return to warm pot. Put olive oil in saucepan and add onion. Saute until transparent. Stir in flour and cook for a few seconds and then whisk in milk. Stir constantly until this thickens. Add peas, tuna (shredded into chunks,) parsley, green onions, cheese and hot pepper sauce. Pour over pasta and stir gently to mix. Serve at once. Per Serving: Calories: 440, Fat: 4 g, Cholesterol: 41 mg, Sodium: 260 mg. Source: Medford Mail Tribune, 13 September 1994 Typed by Katherine Smith MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Malaysian Fish with Pears Categories: Fish, Main dish, Asian Yield: 2 servings 1 lb Pan-Sized Trout; or other -white-fleshed fish 2 Bartlett Pears; peeled, -seeded and quartered 2 tb Dry White Wine 2 tb Light Soy Sauce 1/2 ts Sesame Oil 1 ts Chile-Garlic Paste 1 tb Rice Vinegar 1/2 ts Granulated Sugar 3 Green Onions; smashed and -slivered 3 Quarter-Size pieces Ginger; -cut into matchstick pieces 4 Cloves Garlic; peeled and -minced 1 tb Lemon Grass; minced 1/2 c Cilantro Leaves; chopped 1/2 Lime; in wedges 6 c Water Place the fish and pears in a glass pie plate. Combine remaining ingredients except cilantro, lime and water and stir to mix thoroughly. Pour the mixture over the fish. In a wok, or deep pot, bring water to a boil. Put the pie plate of fish on a steamer tray, cover and steam the fish over the simmering water until it's flaky, about 20 minutes. Serve the fish and pears on a bed of rice napped with the sauce in the bottom of the pie plate. Garnish with cilantro leaves and lime wedges. The choices among fish varieties in Malaysia boggles the mind. In the U.S. you can successfully repeat this dish using pan-sized trout, grouper, or other tender fleshed fish. Source: Medford Mail Tribune, 20 September 1994 Typed by Katherine Smith MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Spicy Marinated Shrimp and Garlic Categories: Vegetables, Main dish Yield: 2 servings 1/3 c Olive oil 1/3 x Juice of 1 lemon 1/8 ts Paprika 1/3 ea Bay leaf 1/3 ts Crushed rosemary leaves 1/8 ts Cayenne pepper 1/3 x Dashes tabasco sauce 1/3 x Salt (to taste) 1/3 x Fresh ground pepper(2 taste) 1/3 x Dashes worcestershire sauce 10 ea Cloves garlic * 1/2 lb Shrimp (about 20 /lb) 1/3 x Fresh parsley, chopped * Cloves of garlic should be parboiled and peeled. ~--------------------------------------------------------------------- ~--- Gently heat the olive oil in a wide, heavy skillet. Add all the remaining ingredients except the shrimp and parsley. Cook very gently, stirring occasionally, for 15 minutes. Raise heat and stir in the shrimp. Cook, tossing the shrimp constantly in the hot oil, until they just turn pink and begin to curl. DO NOT OVERCOOK!! Scrape the shrimp mixture into a bowl. Cover and allow to marinate in the refrigerator for a day or so. Sprinkle with parsley before serving. MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Steak Au Poivre Categories: Meats, Main dish Yield: 2 servings 1 ts Whole black peppercorns 2 ea Cubed beef steaks 2 tb Cooking oil 2 tb Brandy 1/4 ts Instant beef bouillon Coarsely crack peppercorns. Sprinkle both side of the steaks with crushed peppercorns, pressing in firmly with fingers. Let steaks stand at room temperature for 30 minutes. Preheat a 10-inch Microwave browning dish on 100% of power for 3 minutes. Add cooking oil to browning dish. Swirl to coat the dish. Place the steaks in the browning dish. Micro-cook, covered, on 100% power for 1 minute. Turn steaks and micro-cook covered on 100% power for 30 seconds to 1 minute more or til done. Remove steaks to a warm serving platter. Stir brandy and bouillon granules into liquid in browning dish. Micro-cook, uncovered, on 100% power for 30 seconds to 1 minute or till boiling. Pour over steaks and serve. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Spit Roasted Chili Barbequed Ribs Categories: Meats, Main dish Yield: 4 servings 4 tb Butter 1 ea Onion finely chopped 2 ea Cloves garlic, fine chopped 4 c Canned plum tomatoes 2 ts Chili powder 1 c Dry red wine 1/2 c Soya sauce 2 tb Cornstarch 1 tb Granulated sugar 1 ea Salt 1/2 c Chicken stock 5 lb Trimmed spareribs Melt butter in saucepan or skillet over medium high heat and cook onion until soft. Add garlic and cook a minute longer. Put tomatoes through a food mill or puree in a blender or food processor. Add to onion mixture along with all other ingredients except meat. Bring to a boil and simmer for several minutes. Remove from heat and set aside. Thread ribs on to spit and secure with prongs. Close cover two thirds of way. Spit roast for 30 minutes, then baste every ten or so for another 40 minutes or until juices run clear. Place several tablespoons of sauce on each plate and serve with ribs. Makes about 4 servings MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Spareribs and Sauerkraut Categories: Ethnic, Meats, Main dish Yield: 4 servings 32 oz Sauerkraut; canned (2 cans) 3 lb Spareribs; country style 2 ts Paprika 6 ea Beef bouillon cubes 1/2 ts Caraway seeds 1/2 ts Pepper 10 ea Bacon; slices,rolled inflour Rinse and drain the sauerkraut. Place sauerkraut in large 4-quart casserole. Add 2 qts. hot water. Add uncooked spareribs, paprika, bouillon cubes, caraway seeds, and pepper. Cook covered, over low heat, 3 to 4 hours. Fry floured bacon slices. Break bacon into sauerkraut. Remove bones from the sauce before serving. Serve with dark bread and steins of beer. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Herbed Macaroni Parmesan Categories: Main dish, Ethnic, Cheese/eggs Yield: 4 servings 8 oz Macaroni noodles 3 tb Margarine 1/2 c Grated Parmesan cheese(2 oz) 1 x Italian Plum Tomato, chopped 2 tb Minced fresh Basil(2 t dried 2 tb Chopped fresh Parsley 1 ds Freshly ground black pepper GARNISH: broccoli florets, optional Bring large pot of water to boil; cook pasta until al dente. When pasta is done, drain well. Toss hot noodles with margarine to melt. Add other ingredients. Toss to combine. Garnish with broccoli florets. VARIATIONS: - add sauteed mushroom slices or your choice of steamed chopped vegetables. MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Spicy Orange Chicken Categories: Poultry, Nets Yield: 4 servings 2 tb Mazola Corn Oil 1 lb Boneless, skinless, chicken -breast, cubed 1/4 c Slivered orange peel 1 Clove garlic, minced 1/2 ts Ground ginger 2 tb Argo corn starch 1 c Cool chicken broth 1/4 c Soy sauce 1/4 c Dry sherry 1/4 c Orange marmalade 1/2 ts Crushed dried red pepper In wok or large skillet heat corn oil over medium-high heat, add chicken 1/3 at a time. Stir fry 3 minutes or until browned. Return all chicken to wok. Add orange peel, garlic and ginger. Stir fry 1 minute. Stir together remaining ingredients. Stir into chicken. Stirring constantly, bring to boil over medium heat and boil 1 minute. If desired, serve over rice. SPICY ORANGE BEEF Substitute 1 pound beef flank or round steak, thinly sliced, for the chicken breast, and beef broth for the chicken broth. From ARGO Cornstarch Package Type by Larry Bibich larry.bibich@dwarp.com MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: CROCKPOT CHICKEN CACCIATORE Categories: Poultry, Nets Yield: 4 servings 2 Med Onions; peeled, sliced t 3 lb Chicken; cut up 2 c Garlic; minced 1 c Tomatoes; 16 oz 1 c Tomato sauce; 8 oz 1 ts Salt 1/4 ts Pepper 1 1/2 ts Dried oregano; crushed 1/2 ts Dried basil; crushed 1 Bay leaf 1/4 c Dry white wine Spaghetti; cooked Place onions in slow cooker. On top of onions place chicken pieces, garlic, tomatoes, tomato sauce, salt, pepper, herbs and wine. Cover pot. Cook on low 6 to 8 hours, or high 3 to 4 hours. Serve chicken with its sauce on spaghetti which you have prepared. Leisure Living Guide to Slow Cooking. Judy Garnett/NC PJXG05A MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Roasted Chicken Breasts with Cranberry Port Sauce Categories: Poultry, Nets Yield: 12 servings 12 ea Chicken breasts, boneless MMMMM--------------------------STUFFING------------------------------- 2 tb Butter 1 md Onion, finely chopped 1 lb Mushrooms, finely chopped 3 ea Zucchini, grated and drained 1 ts Tarragon, dried 1/2 c Whipping cream 2 tb Lemon juice 1/4 c Bread crumbs 1/4 c Parsley, finely chopped Salt Pepper, fresh ground MMMMM---------------------------SAUCE-------------------------------- 1/2 c Port 1 c Red wine 1/2 c Cranberries, dried 2 c Chicken stock 2 tb Butter To buy boneless chicken breasts with the skin on, purchase chicken breasts on the bone and ask your butcher or supermarket to remove the bones but leave the skin intact. It is a much more beautiful presentation and it keeps the chicken moist. Bones can be used to make stock or discarded. If you prefer, or can only obtain skinless chicken, then make a cut on the bottom of each breast the length of the breast to form a pocket. Stuff each breast with same amount of filling and turn slit side down. Brush top with a film of Dijon mustard and continue with recipe. To heighten mushroom flavour, add one 10g package of soaked dried mushrooms along with the regular mushrooms, if desired. Dried currents may be substituted for cranberries. Trim chicken breasts of any fat. Heat butter in skillet on medium high heat. Add onion, saute until softened the add mushrooms and zucchini. Saute until all liquid has evaporated, stirring occasionally, about 10 minutes. Stir in tarragon and cream. Continue to cook until cream has reduced and mixture is thick, about 5 minutes. Stir in lemon juice and add enough bread crumbs to hold mixture together. Add parsley and season well with salt and pepper. Season chicken breasts with salt and pepper. With fingertips, make a pocket between skin and flesh of each chicken breast. Stuff about 1/3 c filling under skin, tucking skin around breast to enclose stuffing. Place chicken breasts in large oiled (preferably metal) baking dish or roasting pan. Dot with butter, refrigerate until one hour before baking. Baking in 400F (200C) oven for 30 to 40 minutes or until juices run clear. If skin is not quite crisp enough, place under broiler to crisp it. While chicken is baking, place sauce ingredients in pot and bring to boil over medium high heat. Reduce by half, skimming occasionally, about 25 minutes. Over low heat, whisk in butter, 1 tb at a time, until sauce is slightly thickened and glossy. Just before serving, skim any fat off pan juices and add juices to sauce. Either slice chicken breasts into 1/4 inch slices before serving and coat with sauce or serve chicken breasts whole and place sauce in sauce boat. Garnish with extra dried cranberries, if desired. Source: "Food & Drink" Holiday 93 edition (Liquor Control Board Ontario) MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: CROCKPOT ITALIAN CHICKEN DINNER Categories: Poultry, Nets Yield: 6 servings From: Judy Garnett PJXG05A 1 Sm Cabbage; cut in wedges 1 c Mushrooms; canned 2 tb Tapioca; quick cooking 1 Chicken; broiler or fryer - And frozen 1 Jars Meatless spaghetti sau Parmesan cheese; grated In a 3 1/2 to 6 quart crockery cooker place cabbage wedges, onion and mushrooms. Sprinkle tapioca over vegetables. Place FROZEN chicken pieces atop vegetables. Pour spaghetti sauce over chicken. Cover; cook on low-heat setting for 10 to 12 hours. Transfer to a serving platter. Sprinkle with Parmesan Cheese. Makes 6 servings. Notes from Gaye: The original recipe did not indicate the amount of onion to use. I used 1/4 cup dried chopped onion (equivalent to one onion). I used 1 cup of Ragu Garden Style with Tomatoes, Garlic and Onions. Also, I used fresh, skinned chicke n breasts. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: CROCKPOT LEMON-GARLIC CHICKEN Categories: Poultry, Nets Yield: 6 servings 3 lb Chicken 1/2 c Lemon juice 1/2 c Garlic cloves; crushed 1 ts Seasoned salt 1 ts Poultry seasoning 2 ds Tabasco 1 c White wine Skin and cut up chicken. Combine with other ingredients in crockpot. Set on low. Upon return from work, debone chicken. Serve over rice. If you freeze chicken pieces separately, and mix up other ingredients the night before, you can dump it all together quickly in the morning. And if you start with frozen chicken it doesn't fall apart. MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: CROCKPOT CAFE CHICKEN Categories: Poultry, Nets Yield: 6 servings 2 ea Chickens, about 2-1/2 pound, Cut into eighths 1 Onion, chopped 2 Of garlic, chopped Salt & white pepper to taste 1 ea Green pepper, diced 1 md Very ripe tomato, Peeled, Seeded and chopped 1 c Dry white wine Pinch of cayenne pepper Combine all ingredients in slow-cooker. Cover pot and set at Low. Cook for 6 to 8 hours, or until chicken is tender. YIELD: Serves 6 to 8 Source: The Crockery Pot Cookbook Note: Since this recipe is from Paris, try to serve this with a crusty French bread, and a little pot of sweet butter. A carafe of white wine is also a nice addition. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Chicken Tetrazzini Categories: Nets, Poultry Yield: 4 servings 1 lb Boneless skinless chicken, -cut into 1 to 1 1/2" pieces 9 oz Refrigerated linguini 2 tb Olive oil or vegetable oil 2 tb Butter or margarine 2 Cloves garlic, minced 2 c Sliced mushrooms 10 1/2 oz Can Cream of Chicken Soup 2/3 c Light cream or milk 1/3 c Grated Parmesan cheese Chopped parsley (optional) Boil water and cook pasta according to package directions. Rinse chicken and pat dry. In large skillet, cook chicken in hot oil over medium-high heat, until chicken is no longer pink, about 5 minutes, stirring occasionally. Remove chicken from pan; keep warm. Heat butter in skillet. Cook garlic and mushrooms over medium heat until mushrooms are browned, about 2 minutes. Stir in soup, light cream, Parmesan cheese and cooked chicken pieces. Cook 1 minute. Drain pasta and toss into chicken mixture until well blended. Heat mixture through. Salt and pepper to taste. Sprinkle with chopped parsley. Ready in less than 20 minutes. Serves 4 to 5. Nutritional information: Servings per recipe: 4 to 5; Calories: 500; Protein: 30g; Carbohydrates: 35g; Fat: 26g; Cholesterol: 155mg; Sodium: 730mg Source: Acme Supermarket ad in newspaper MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Chicken Breasts Diane Categories: Poultry, Nets Yield: 4 servings 8 sm Chicken breasts 1/2 ts Salt 1/4 ts Pepper 2 tb Olive oil 2 tb Butter 3 tb Fresh chives or green onions Juice of 1/2 lime or lemon 3 tb Parsley 2 ts Dijon style mustard 1/4 c Chicken broth Place chicken between waxed paper. Pound slightly with mallet. Sprinkle with salt and pepper Heat 1 T. each of oil and butter in large skillet. Cook chicken over high heat for 2 minutes on each side. Transfer to warm platter. Add chives or onion and lime juice, parsley and mustard. Cook 15 seconds, whisking constantly. Whisk in broth, stir until sauce is smooth, whisk in remaining butter and oil. Pour sauce over chicken. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Three Cheese Chicken Bake Categories: Poultry, Nets Yield: 4 servings 8 oz Lasagna noodles 1/2 c Onions, chopped 1/2 c Bell peppers, chopped 10 1/2 oz Soup, cream of chicken 4 oz Mushrooms 1/2 c Pimientos, chopped 1/2 ts Basil leaves 1 1/2 c Cheese, cottage 2 c Chicken; cooked 1/2 c Cheese, parmesan, grated For low-fat result, use skim milk, lowfat cottage cheese, and Campbell's Special Request cream of mushroom soup. Turkey may be substituted for chicken. Preheat oven to 350. Cube chicken. Cook noodles for about 10 minutes in spaghetti blancher or large pot. Combine onions and pepper in small amount of water in saucepan and cook until onion is tender. Drain, then add soup, mushrooms, pimiento, milk, and basil. Layer HALF of soup mixture, half of cottage cheese, half of chicken, and half of parmesan in casserole. Repeat layers. Cover and bake for 30 minutes. Sylvia's comments: don't ask me why this is a "three cheese" bake when there are only two types of cheese. I skipped the onion and bell pepper and substituted chopped green olives for the pimiento. I also used three-color rotini (which I had) for the lasagna noodles I didn't have. Came out great. Definitely a keeper. Posted on GT Cookbook echo by Bob Henderson MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@lunatic.com, moderator of GT Cookbook and PlanoNet Lowfat and Luscious echoes MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Chicken Breasts Supreme Categories: Main dish, Poultry, Microwave, Nets Yield: 6 servings 3 lb Chicken breasts 1/2 c Finely chopped onion 2 tb Butter 10 1/2 oz Cream of mushroom soup, Canned, condensed 1 c Milk 1 ts Salt 1/8 ts Pepper 1. Place chicken breasts, skin-side-down in a shallow, heat- resistant, non-metallic, 10-inch baking dish. 2. Heat, uncovered, in Microwave Oven 10 minutes. Set chicken aside. 3. In a deep, heat-resistant, non-metallic casserole, melt 2 table-spoons butter in Microwave Oven 15 seconds. 4. Add onion to melted butter and heat, uncovered, in Microwave Oven 2 1/2 minutes or until onion is tender. 5. Add soup, milk and seasonings to onions. Stir well to combine all ingredients. 6. Heat, uncovered, in Microwave Oven 3 minutes. 7. Pour sauce over chicken and heat, covered, 6 minutes in Microwave Oven or until chicken is tender. From _The New Deluxe Sharp Microwave Oven Cookbook_ MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Halloween Meatloaf Mice Categories: Children Yield: 4 servings MMMMM------------------------MICE BODIES----------------------------- 1/2 c Catsup 2 Egg whites; beaten 6 oz Ground turkey 6 oz Ground beef 1 Onion; chopped fine 2/3 c Oatmeal; uncooked Salt and pepper to taste MMMMM--------------------------GARNISH------------------------------- Carrots ** Spaghetti noodles; uncooked Raisins Spaghetti sauce, canned ** First cut 2 coins per mice out of the carrots for ears. Then make long thin strips out of the remaining carrots for the tails, one for each mouse. Steam until they are crisp tender. DON'T OVERCOOK!! Preheat oven to 350F. Mix together the ingredients for the mice bodies and shape into 4 little mice shaped loafs on baking sheet. Have them shaped to a point in the front and rounded in the back. Bake for 45 minutes in preheated oven or until desired doneness. Take and cut little slits for the ears about 1/3 from the pointed end. Place the carrot coins in the slits for the ears. Make a tiny slit in the rounded wide end for the tail and place one of the carrot strips in the slit for the tail. Use the raisins for the eyes. Break the uncooked spaghetti noodles into pieces and place around the "nose" (pointed end) for whiskers. Heat the spaghetti sauce. Place a large spoonful of sauce on a plate. Place a meatloaf mouse on top of the spaghetti sauce to serve. Stolen from someone on Prodigy. MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: BRISKET FOR HOLIDAY *** DAWN UNDERWOOD Categories: Main dish, Jewish, Beef Yield: 8 servings 7 lb Brisket; trimmed 2 ts Onion salt 1 tb Celery salt 1 ts Garlic salt 4 ts Msg 2 tb Worchestire sauce 1 1/2 tb Liquid smoke Here's a recipe that I use all the time it is easy and tastes great! Rub brisket with onion, celery, garlic salt and MSG, let stand for about 30 minutes. Place in a roaster and pour worchestire sauce and liquid smoke over surface of roast. Cover and refrigerate several hours. Drain off marinade, wrap brisket, fatty side up, in heavy duty aluminum foil and seal. Bake 5 hours @ 300. Allow to cool. Slice thinly --> across grain. Hope you like it! Dawn Underwood jdkx65a MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Marinated Quail Categories: Main dish, Sthrn/livng, Poultry Yield: 6 servings 1/2 c Vinegar, white wine 1/4 c Burgundy, red; PLUS 2 tb Burgundy, red 1/2 ts Celery Salt 1/2 ts Lemon pepper seasoning 1/4 ts Onion Salt 1/4 ts Allspice, ground pn Sage, ground 2 ts Bacon drippings 12 Quail, cleaned Butter, melted Instructions: Combine first 8 ingredients, mixing well; add quail. Cover and marinate in refrigerator at least 24 hours, turning quail several times. Bake at 300 degrees for 20 minutes, basting with marinade. Remove quail frommarinade; grill over hot coals 10 to 20 minutes, basting often with melted butter. SOURCE: Southern Living Magazine, sometime in 1980. Typos by Nancy Coleman. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Spareribs and Bohemian Sauerkraut Categories: Main dish, Pork, Sthrn/livng Yield: 4 servings 2 lb Spareribs 1 ts Salt 1 tb Shortening 1/4 c Water 16 oz Sauerkraut 3 tb Onion; chopped 1/8 ts Caraway seeds 1/8 ts Salt 3 tb Sugar 3 tb Bacon drippings Cut ribs in serving pieces. Season. Brown in melted shortening in heavy kettle or skillet. Add water. Cover and cook slowly for 1 hour. Empty kraut into another heavy kettle. (Wash if very tart, drain, and add 3/4 cup water.) Add remaining ingredients. Cover and cook slowly for 30 minutes. Pour off drippings from ribs. Add kraut and 3 tablespoons drippings to ribs and cook an additional hour. SOURCE: Southern Living Magazine, November 1972. Typos by Nancy Coleman. MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Bourbon-Mustard Chicken Fingers Categories: Poultry, Main dish Yield: 6 servings 6 4-ounce skinned and boned -chicken breast halves, cut -into long strips 1/4 c Firmly packed dark brown -sugar 3 tb Dijon Mustard 3 tb Bourbon 1 ts Low sodium Worcestershire -sauce Vegetable cooking spray Thread chicken strips onto 6 (5-inch) wooden skewers; place in a heavy-duty, zip-top bag. Combine brown sugar and next three ingredients; pour over chicken. Seal bag, and refrigerate at least one hour, or up to four hours, turning occasionally. Place chicken in a grill basket coated with cooking spray. Cook on food rack, without a grill lid, over hot coals (400 - 500 degrees F.) 8 minutes or until done, turning once. Serve warm. FROM: COOKING LIGHT, The Magazine of Food and Fitness October, 1993 Typed by Larry Bibich, Houston, Texas MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Shrimp and Scallop Fettucine Categories: Main dish Yield: 6 servings 6 tb Corn oil margarine 3 Cloves garlic, minced 1 c Sliced fresh asparagus 1/2 c Fresh peas 1/2 c Sliced green onion 1/2 lb Shrimp, peel & devein 1/2 lb Bay scallops 2 tb Parsley, minced 1 ts Basil, crushed 4 tb Chicken broth 1 tb Wine vinegar 3/4 lb Fettucini noodles, cooked & -drained 1/2 ts Salt 1/8 ts Black pepper 1/3 c Parmesan cheese Melt margarine and saute garlic. Add vegetables. Stir fry till crisp-tender (5 min). Stir in seafood, herbs, broth and vinegar. Cook over high heat 2-4 minutes stirring constantly until seafood is cooked. (Do not overcook). Add salt & pepper. Serve over noodles, sprinkle parmesan. typed by Rodney --- MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Honey Chicken W/ Peppers and Onions Categories: Poultry, Main dish Yield: 4 servings 1/4 c Honey 2 ts Low-sodium soy sauce 1/4 ts Salt 1/8 ts Pepper 4 Cloves, garlic, minced 4 4-ounce chicken breast, -skinned and deboned 1 c Julienne-cut (2-inch) red -bell pepper 1/2 c Sliced green onions (1-inch) 2 tb Spanish peanuts Combine first five ingredients in a shallow dish; stir well. Add chicken, bell pepper, and onions; turn to coat. Cover and marinate in refrigerator 1 1/2 hours. Drain chicken and vegetables; reserve marinade. Arrange chicken in a foil-lined steamer over boiling water in a dutch oven. Cover and steam 10 minutes. Add bell pepper and onions. Cover and steam an additional 6 minutes or until chicken is done. Remove chicken and vegetables from steamer; place in a serving platter. Place marinade in a saucepan over medium heat; cook one minute. Pour over chicken and vegetables; top with peanuts. **Editor note: Don't worry if the chicken looks a bit pink after cooking; that is typical of steam-cooked chicken. It's thoroughly cooked and safe to eat. FROM: Cooking Light: The Magazine of Food and Fitness October, 1993 Typed by Larry Bibich, Houston, Texas MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Pasta with Pork & Basil Categories: Meats, Main dish Yield: 4 servings 8 oz Fusilli or other fresh pasta 6 oz Mushrooms Fresh basil, parsley, chives MMMMM---------------------FOR THE MEATBALLS-------------------------- 1 lb Lean freshly minced pork Parmesan cheese Fresh basil Garlic 1/2 sm Egg; lightly beaten A little butter or oil MMMMM-----------------------FOR THE SAUCE---------------------------- 1/2 oz Butter 1 1/2 tb Plain flour 1/4 pt Double cream 1/2 pt (scant) stock Parmesan cheese Dijon mustard Mix all the meatball ingredients thoroughly; I season the meat with 1 tablespoon grated Parmesan, 2 tablespoons basil and 1 smallish garlic clove, as well as salt and pepper. Flour your hands and shape the mixture into about 32 small balls. Fry in batches in a non-stick pan for 5 minutes or more until golden and cooked right through. Shake the pan frequently so the meatballs keep in good shape and cook evenly. Transfer to a casserole and keep hot. Slice the mushrooms thickly, saute' them well and add them to the meatballs. Then "wash out" the frying pan with the chicken stock. Make a smooth rich sauce with the butter, flour, stock and cream. Add any juices that have collected in the casserole and simmer for several minutes. Away from the heat, season with salt and pepper, 2 tablespoons Parmesan and 1 heaped teaspoon Dijon mustard. Pour the sauce over the meatballs, cover and keep hot in a low oven. The mixture can be kept hot for some time without spoiling, or it can be prepared ahead and reheated close to serving. Boil the pasta until al dente and drain well. Add it to the casserole together with a small handful of fresh herbs -- about 2 tablespoons each basil and chives, and 1 of parsley -- and toss gently to mix well. Garnish with more basil, and serve with an undressed salad. Source: Philippa Davenport in "Country Living" (British), May 1988. Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Seafood Stuffed Pork Tenderloin with Shrimp Sauce Categories: Main dish Yield: 12 servings 4 lb Pork tenderloin 1 3/4 Sticks butter 1/2 pt Whipping cream 1/2 ts Thyme 1 lb Peeled small shrimp 1 lb Crawfish tails 3/4 c Chopped green onions 1/2 c Chopped parsley 1 tb Minced garlic 3/4 ts Oregano 1 tb Chopped onions 1 tb Honey 2 tb Worcestershire sauce 4 tb Water 1/2 ts White pepper 1 ts Salt 1 ds Tabasco sauce Salt to taste Red & black pepper to taste Slice pork loin down center. Season well with salt, red pepper and black pepper to taste. Heat 3/4 stick of butter in saucepan. Saute 1/2 cup green onions, 1/4 cup parsley, garlic and 1/4 teaspoon oregano for five minutes. Add 3/4 pound crawfish tails and saute five minutes. Place pork loin on foil and pour the above mixture down center. Tie with string to hold mixture in and fold up sides of foil. Place on top of grill, cover, and add two handfuls wet mesquite chips to hot coals. Prepare basting sauce by heating together 1/2 stick butter, 1 tablespoon honey, 2 tablespoons Worcestershire sauce, and 4 tablespoons water. After loin begins to brown, baste every 10 minutes. Prepare shrimp sauce by heating 1/2 stick butter. Add 1 tablespoon chopped onions, 1/4 cup green onions and 1/4 cup parsley, saute five minutes. Add 1/2 teaspoon thyme, 1/2 teaspoon white pepper, 1 teaspoon salt, 1/2 teaspoon oregano, 1 dash Tabasco sauce, 2 dashes Worchestershire sauce, shrimp and 1/4 pound crawfish tails. Saute 5 minutes. Add whipping cream and saute 3 minutes. Remove loin from grill and cut into 1-inch slices. Pour a portion of shrimp sauce over each slice and enjoy! Source - Roger's Cajun Cookbook by Vernon Roger MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Chicken a la Jerusalem Categories: Poultry, Main dish Yield: 6 servings 2 lb Chicken pieces Flour 1/4 lb Butter or margarine Salt, pepper Ground nutmeg 1/2 lb Small mushrooms 6 Artichoke hearts or bottoms -fresh or frozen, cooked 1/2 c Cream sherry 1 c Half and half, about Minced parsley Minced chives Dredge chicken in flour. Melt butter in large skillet, add chicken and saute until lightly browned. Season to taste with salt, pepper and nutmeg. Wash mushrooms and pat dry. Add to chicken along with artichoke hearts. Pour sherry over all, cover and simmer 15 minutes or until chicken is tender and most of wine has evaporated. Stir in half and half. Add more half and half if needed to thin sauce to desired consistency. Add parsley and chives and serve at once. (C) 1992 The Los Angeles Times MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Hobo Steak Categories: Meats, Main dish Yield: 2 servings 1 lg New York steak, cut 3" thick Freshly ground black pepper 1 (1/4" x 3") strip fat, -=OR=-several smaller pieces 1 c Salt 2 tb Water 1/4 lb Unsalted butter Sourdough bread -sliced 1/4" thick & toasted Season steak with pepper. Wrap fat around sides of steak, covering them completely but leaving top and bottom exposed. Tie fat to steak with string near top and bottom. Fat must be securely anchored to steak. Combine salt and water to make paste. Mound about 3/4 of mixture over top of steak, covering meat completely. Place steak under broiler and broil 8 to 10 minutes, depending on size of steak. Carefully remove salt crust, keeping it in one piece. Turn steak over and place salt crust on other side. If necessary, patch crust with remaining salt mixture. Broil steak another 8 to 10 minutes. Remove steak from broiler and discard crust and fat. Slice meat, cutting slightly on diagonal. Heat butter in chafing dish or large skillet until foaming and lightly browned. Place a few slices of meat at a time in butter and cook to desired degree of doneness. (Allow about 1 minute on each side for rare meat.) Place each slice of meat on slice of toast and spoon some of the hot butter over. Created by: Dave Chasen, Chasen's, Beverly Hills (C) 1992 The Los Angeles Times MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Creamed Tuna - Jim Sisk Categories: Cyberealm, Main dish Yield: 2 servings 1/4 c Butter or margarine 1/4 c Flour 1/2 ts Salt 1/4 ts Pepper 2 c Milk 1 cn Tuna Fish (drained) 1. To make white sauce; melt butter, blend in flour, salt and pepper. Mix until smooth. Gradually stir in milk and heat while stirring constantly. Heat until mixture boils and thickens. 2. To sauce add drained tuna fish. Stir until well mixed and thoroughly heated. Serve over mashed potatoes, rice, toast, etc, with vegetables if desired. Makes approximately 2 1/2 cups. From Jim Sisk, Cyberealm BBS, Watertown, NY. MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Crockpot Chicken & Cherries Jubilee Categories: Main dish Yield: 11 servings 3 lb Chicken breasts 2 tb Butter Salt and pepper 1 cn Bing cherries; pitted (1 lb) 1 c Chili sauce 2 Chicken bouillon cubes OR 2 ts Chicken stock base 1/4 c Pale dry sherry 2 tb Cornstarch 2 tb Water 3 tb Brandy OR Cognac; warmed FOR A DRAMATIC PARTY DISH; FLAME CHICKEN & CHERRIES AT THE TABLE Wash chicken. Pat dry with paper towels. Melt butter in a large frying pan. Brown chicken on all sides. Transfer to crockery pot. Season with salt and pepper. Pour 1/2 cup cherry juice into frying pan. Stir to loosen drippings. Pour over chicken. Add chili sauce and bouillon cubes. Cover. Cook on LOW 6 to 8 hours; or until tender. Remove chicken from pot and keep warm. Pour juices into saucepan. Skim fat. Boil until slightly reduced. Add sherry and remaining cherry juice. Combine cornstarch and water. Stir into juice mixture. Cook until thickened. Add cherries and heat. Arrange chicken on warm platter. Ignite warmed brandy and flame sauce. Spoon flaming sauce over chicken. Makes 10 to 12 servings. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Brigitte's Chicken and Biscuit Pie Categories: Cyberealm, Poultry, Main dish Yield: 4 servings 2 tb Vegetable oil 1/2 Green pepper, finely minced 1/2 c Milk 1 c Cooked chicken, chunked 1 pk Refrigerator biscuits 4 Onions, sliced thin 1 cn Cream of mushroom soup 1/2 c Vegetables of your choice 1. Heat oven to 425F. Saute onions and pepper in oil until tender. Add undiluted soup, milk, chicken and vegetables. Mix well. 2. Turn into a 9 inch pie plate. Top with the biscuits and bake for about 15 minutes, or until the biscuits are golden brown and the chicken is bubbling. Source: Brigitte Sealing, Cyberealm BBS Watertown, NY 315-786-1120 Originally posted: 7/92 Typed for you by: Linda Fields, Cyberealm BBS Watertown NY 315-785-8098 MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Crustless "Frugal" Quiche; Calorie Reduced Version Categories: Cyberealm, Main dish, Low-cal Yield: 5 servings 5 Eggs 1/4 c Flour 1/2 ts Baking powder 1/8 ts Salt 1 1/4 c Cheese, large curd cottage 1/2 lb Cheese, reduced calorie jack 1/3 c Margarine, diet 1 Onion, med. ADAPTED FROM "FRUGAL GOURMET" TELEVISION SERIES Preheat oven to 400 deg. F. Slice onion into 1/4 inch wedges and saute in skillet that has been sprayed with release agent; remove from heat and cool. Melt margarine; cool. Cut jack cheese into 1/8 to 1/4 inch cubes. Beat 5 eggs in large bowl of mixer. Add flour, baking powder, salt, cottage cheese, butter and jack cheese until well combined. Stir in onions. Pour into 9x13 baking dish and bake for 15 minutes at 400 deg. Reduce heat to 350 deg and cook for another 30 minutes. Each serving is the equivalent to the following Weight Watchers Personal Choice program exchanges: 1 egg, 1 1/2 hard cheese, 1 cottage cheese, 1/4 bread, 1 1/2 fat, 1/4 vegetable, 15 optional calories Typed for you by Scott Welliver, Episoft Systems (author of Meal Master) MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Brigitte's Hamburger Stroganoff Categories: Cyberealm, Main dish Yield: 6 servings 1/2 c Minced onion 1/2 ts Garlic powder 2 ts Salt 1/4 ts Paprika 1 cn Cream of mushroom soup 1/4 c Margarine 1 lb Ground beef or turkey 2 tb Flour 1/4 ts Pepper 1 cn Sliced mushrooms 1 c Sour cream or buttermilk 1. Saute onion in margarine until golden. Stir in meat, garlic, flour, paprika, salt and pepper, and mushrooms; saute 5 minutes. 2. Add soup (undiluted); simmer uncovered 10 minutes. Stir in sour cream or buttermilk and sprinkle with parsley. Serve over rice, noodles or toast. Source: Brigitte Sealing, Cyberealm BBS Watertown NY 1992 Typed for you by: Linda Fields, Cyberealm BBS Watertown NY 315-786-1120 MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Seafood Stuffed Pork Tenderloin with Shrimp Sauce Categories: Main dish Yield: 12 servings 4 lb Pork tenderloin 1 3/4 Sticks butter 1/2 pt Whipping cream 1/2 ts Thyme 1 lb Peeled small shrimp 1 lb Crawfish tails 3/4 c Chopped green onions 1/2 c Chopped parsley 1 tb Minced garlic 3/4 ts Oregano 1 tb Chopped onions 1 tb Honey 2 tb Worcestershire sauce 4 tb Water 1/2 ts White pepper 1 ts Salt 1 ds Tabasco sauce Salt to taste Red & black pepper to taste Slice pork loin down center. Season well with salt, red pepper and black pepper to taste. Heat 3/4 stick of butter in saucepan. Saute 1/2 cup green onions, 1/4 cup parsley, garlic and 1/4 teaspoon oregano for five minutes. Add 3/4 pound crawfish tails and saute five minutes. Place pork loin on foil and pour the above mixture down center. Tie with string to hold mixture in and fold up sides of foil. Place on top of grill, cover, and add two handfuls wet mesquite chips to hot coals. Prepare basting sauce by heating together 1/2 stick butter, 1 tablespoon honey, 2 tablespoons Worcestershire sauce, and 4 tablespoons water. After loin begins to brown, baste every 10 minutes. Prepare shrimp sauce by heating 1/2 stick butter. Add 1 tablespoon chopped onions, 1/4 cup green onions and 1/4 cup parsley, saute five minutes. Add 1/2 teaspoon thyme, 1/2 teaspoon white pepper, 1 teaspoon salt, 1/2 teaspoon oregano, 1 dash Tabasco sauce, 2 dashes Worchestershire sauce, shrimp and 1/4 pound crawfish tails. Saute 5 minutes. Add whipping cream and saute 3 minutes. Remove loin from grill and cut into 1-inch slices. Pour a portion of shrimp sauce over each slice and enjoy! Source - Roger's Cajun Cookbook by Vernon Roger MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Chicken a la Jerusalem Categories: Poultry, Main dish Yield: 6 servings 2 lb Chicken pieces Flour 1/4 lb Butter or margarine Salt, pepper Ground nutmeg 1/2 lb Small mushrooms 6 Artichoke hearts or bottoms -fresh or frozen, cooked 1/2 c Cream sherry 1 c Half and half, about Minced parsley Minced chives Dredge chicken in flour. Melt butter in large skillet, add chicken and saute until lightly browned. Season to taste with salt, pepper and nutmeg. Wash mushrooms and pat dry. Add to chicken along with artichoke hearts. Pour sherry over all, cover and simmer 15 minutes or until chicken is tender and most of wine has evaporated. Stir in half and half. Add more half and half if needed to thin sauce to desired consistency. Add parsley and chives and serve at once. (C) 1992 The Los Angeles Times MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Hobo Steak Categories: Meats, Main dish Yield: 2 servings 1 lg New York steak, cut 3" thick Freshly ground black pepper 1 (1/4" x 3") strip fat, -=OR=-several smaller pieces 1 c Salt 2 tb Water 1/4 lb Unsalted butter Sourdough bread -sliced 1/4" thick & toasted Season steak with pepper. Wrap fat around sides of steak, covering them completely but leaving top and bottom exposed. Tie fat to steak with string near top and bottom. Fat must be securely anchored to steak. Combine salt and water to make paste. Mound about 3/4 of mixture over top of steak, covering meat completely. Place steak under broiler and broil 8 to 10 minutes, depending on size of steak. Carefully remove salt crust, keeping it in one piece. Turn steak over and place salt crust on other side. If necessary, patch crust with remaining salt mixture. Broil steak another 8 to 10 minutes. Remove steak from broiler and discard crust and fat. Slice meat, cutting slightly on diagonal. Heat butter in chafing dish or large skillet until foaming and lightly browned. Place a few slices of meat at a time in butter and cook to desired degree of doneness. (Allow about 1 minute on each side for rare meat.) Place each slice of meat on slice of toast and spoon some of the hot butter over. Created by: Dave Chasen, Chasen's, Beverly Hills (C) 1992 The Los Angeles Times MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Creamed Tuna - Jim Sisk Categories: Cyberealm, Main dish Yield: 2 servings 1/4 c Butter or margarine 1/4 c Flour 1/2 ts Salt 1/4 ts Pepper 2 c Milk 1 cn Tuna Fish (drained) 1. To make white sauce; melt butter, blend in flour, salt and pepper. Mix until smooth. Gradually stir in milk and heat while stirring constantly. Heat until mixture boils and thickens. 2. To sauce add drained tuna fish. Stir until well mixed and thoroughly heated. Serve over mashed potatoes, rice, toast, etc, with vegetables if desired. Makes approximately 2 1/2 cups. From Jim Sisk, Cyberealm BBS, Watertown, NY. MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Crockpot Chicken & Cherries Jubilee Categories: Main dish Yield: 11 servings 3 lb Chicken breasts 2 tb Butter Salt and pepper 1 cn Bing cherries; pitted (1 lb) 1 c Chili sauce 2 Chicken bouillon cubes OR 2 ts Chicken stock base 1/4 c Pale dry sherry 2 tb Cornstarch 2 tb Water 3 tb Brandy OR Cognac; warmed FOR A DRAMATIC PARTY DISH; FLAME CHICKEN & CHERRIES AT THE TABLE Wash chicken. Pat dry with paper towels. Melt butter in a large frying pan. Brown chicken on all sides. Transfer to crockery pot. Season with salt and pepper. Pour 1/2 cup cherry juice into frying pan. Stir to loosen drippings. Pour over chicken. Add chili sauce and bouillon cubes. Cover. Cook on LOW 6 to 8 hours; or until tender. Remove chicken from pot and keep warm. Pour juices into saucepan. Skim fat. Boil until slightly reduced. Add sherry and remaining cherry juice. Combine cornstarch and water. Stir into juice mixture. Cook until thickened. Add cherries and heat. Arrange chicken on warm platter. Ignite warmed brandy and flame sauce. Spoon flaming sauce over chicken. Makes 10 to 12 servings. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Brigitte's Chicken and Biscuit Pie Categories: Cyberealm, Poultry, Main dish Yield: 4 servings 2 tb Vegetable oil 1/2 Green pepper, finely minced 1/2 c Milk 1 c Cooked chicken, chunked 1 pk Refrigerator biscuits 4 Onions, sliced thin 1 cn Cream of mushroom soup 1/2 c Vegetables of your choice 1. Heat oven to 425F. Saute onions and pepper in oil until tender. Add undiluted soup, milk, chicken and vegetables. Mix well. 2. Turn into a 9 inch pie plate. Top with the biscuits and bake for about 15 minutes, or until the biscuits are golden brown and the chicken is bubbling. Source: Brigitte Sealing, Cyberealm BBS Watertown, NY 315-786-1120 Originally posted: 7/92 Typed for you by: Linda Fields, Cyberealm BBS Watertown NY 315-785-8098 MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Crustless "Frugal" Quiche; Calorie Reduced Version Categories: Cyberealm, Main dish, Low-cal Yield: 5 servings 5 Eggs 1/4 c Flour 1/2 ts Baking powder 1/8 ts Salt 1 1/4 c Cheese, large curd cottage 1/2 lb Cheese, reduced calorie jack 1/3 c Margarine, diet 1 Onion, med. ADAPTED FROM "FRUGAL GOURMET" TELEVISION SERIES Preheat oven to 400 deg. F. Slice onion into 1/4 inch wedges and saute in skillet that has been sprayed with release agent; remove from heat and cool. Melt margarine; cool. Cut jack cheese into 1/8 to 1/4 inch cubes. Beat 5 eggs in large bowl of mixer. Add flour, baking powder, salt, cottage cheese, butter and jack cheese until well combined. Stir in onions. Pour into 9x13 baking dish and bake for 15 minutes at 400 deg. Reduce heat to 350 deg and cook for another 30 minutes. Each serving is the equivalent to the following Weight Watchers Personal Choice program exchanges: 1 egg, 1 1/2 hard cheese, 1 cottage cheese, 1/4 bread, 1 1/2 fat, 1/4 vegetable, 15 optional calories Typed for you by Scott Welliver, Episoft Systems (author of Meal Master) MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Brigitte's Hamburger Stroganoff Categories: Cyberealm, Main dish Yield: 6 servings 1/2 c Minced onion 1/2 ts Garlic powder 2 ts Salt 1/4 ts Paprika 1 cn Cream of mushroom soup 1/4 c Margarine 1 lb Ground beef or turkey 2 tb Flour 1/4 ts Pepper 1 cn Sliced mushrooms 1 c Sour cream or buttermilk 1. Saute onion in margarine until golden. Stir in meat, garlic, flour, paprika, salt and pepper, and mushrooms; saute 5 minutes. 2. Add soup (undiluted); simmer uncovered 10 minutes. Stir in sour cream or buttermilk and sprinkle with parsley. Serve over rice, noodles or toast. Source: Brigitte Sealing, Cyberealm BBS Watertown NY 1992 Typed for you by: Linda Fields, Cyberealm BBS Watertown NY 315-786-1120 MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: HAMMIN DI PESACH (LAMB, MEATBALLS & SPINACH FOR PASSOVER) Categories: Meats, Jewish, Italian, Holiday, Resort Yield: 1 servings 1 Chicken breast (2 halves) -ground 4 ts Olive oil 1 Egg; slightly beaten 2 tb Matza meal* 8 c Chicken broth -salt -freshly ground black pepper 1 ds Nutmeg 2 1/2 lb Lamb,breast of or rib chops 2 Garlic cloves; sliced 2 Parsley, Italian sprigs -coarsely chopped 1 c -Warm water 2 lb Spinach,cooked and slightly -drained 4 Matzot;regular, broken into -large pieces * Matza meal and Matzots may purchase in some supermarkets and Jewish grocery stores. (The word Hammin (or Hammim) is derived from the Hebrew adjective Ham or warm which describes certain dishes that are kept warm for prolonged periods of time...In Pitigliano, however Hammin was the classic one-course meal for Passover that both rich and poor used to make. The only difference between the versions was the in the cuts of meat used. Poor people used breast of lamb..and meatballs made with beef(when the cost of ground beef was a fraction of the cost of chicken.) People who didn't have to worry about the cost used tiny rib chops from baby lamb and chicken balls." Combine ground chicken, 1 Tbsp olive oil, egg, matza meal and 2 Tbsp broth in small bowl. Add salt, pepper and nutmeg to taste and mix well. In large pot, place the lamb with remaining oil, sprinkle with 1 tsp salt and 1/4 tsp pepper and lightly brown for 2-3 minutes. Add garlic, parsley and 1 cup of warm water. Form many tiny bowls with the ground chicken mixture and gently add to pot with lamb. Cover and simmer 1 to 1/2 hours. Add spinach and 1 Tsp salt and simmer, covered, 15 minutes longer. Transfer the lamb chops, half the spinach and most of the gravy to a hot serving dish and keep warm. Add remaining broth to pot and bring to a boil. Add matza pieces and cook 4 to 5 minutes. Turn the heat off and let stand 5 minutes before serving as a soup. Serve the lamb and spinach as the main dish. SERVES: 6-8 Source: _The Classic Cuisine of the Italian Jews_ MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: BOTSFORD INN'S HONEY BAKED HAM WITH CUMBERLAND SAUCE - DK Categories: Holiday, Di, Main dish, Ham Yield: 8 servings? 1 Whole or half ham 2 c Pineapple juice 1 c Honey 1 c Brown sugar 1 qt Hot water 1 c Currants Thinly peeled rind of 1 -orange Thinly peeled rind of 1 -lemon 1/3 c Cornstarch dissolved in -1/2 c water 1/2 c Firmly packed brown sugar Juice of 1 orange Juice of 1 lemon 1/3 c Red currant jelly 1/4 c Port wine Black cherries, if desired Place ham in large roasting pan and pour pineapple juice and honey over top. Sprinkle with brown sugar. Bake at 325' two hours. Meanwhile, to make sauce: In large saucepan, pour hot water over currants and let stand until plumped, about 20 minutes. Cut orange and lemon rinds into very fine julienne about 3/4 inch long; poach in simmering water 20 minutes. Drain, discarding water, and set aside. Stir cornstarch mixture into currants and water; cook, stirring constantly, over medium heat until sauce has thickened and become transparent. Add brown sugar, orange and lemon juice, jelly and wine; stir until jelly is melted and add prepared orange and lemon rinds and black cherries. Serve warm over ham slices. Makes about five cups of sauce. Di Note: The Botsford Inn is a very nice, old fashioned restaurant located in Farmington, Michigan. I had this there and really liked it and managed to squeeze the recipe out of the chef. Di Pahl's personal recipes-1994 MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Brigitte Sealing's Noodles Florentine Categories: Cyberealm, Side dishes Yield: 6 servings 8 oz Medium noodles, cooked and .drained 2 c Cottage cheese 1/2 c Grated parmesan cheese 1 ts Salt 1/4 ts Crushed basil 1/4 c Bread crumbs 1 pk 10 oz frozen, drained, .chopped and thawed spinach 1/2 c Sour cream 1/4 ts Tabasco 1 tb Melted butter 1/4 ts Thyme, crushed In a large bowl, mix spinach, cottage cheese, parmesan cheese, sour cream, salt, tabasco, basil and thyme. Stir in noodles. Turn into a 1 1/2 quart casserole dish. In a small bowl, combine butter and bread crumbs. Sprinkle over the casserole. Cover and bake at 350F for 45 minutes. Source: Brigitte Sealing, Cyberealm BBS 315-786-1120 originally posted 5/93 MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Brigitte Sealing's Sausage Pasta Supper Categories: Cyberealm, Main dish, Casseroles Yield: 6 servings 3 tb Margarine 1/4 c Chopped onions 1/2 lb Sliced mushrooms 1 lb Turkey sausage, cut in bite .size pieces 1/4 c Parmesan cheese 1/4 c Chopped peppers 2 c Vegetables, canned or frozen 1 ts Oregano Heat margarine in a baking dish. Saute onions and peppers and mushrooms. Add vegetables and sausage. Heat well and season with seasonings. Stir in cheese. Serve over noodles with additional parmesan cheese. Source: Brigitte Sealing, Cyberealm BBS 315-786-1120 originally posted 5/93 MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Brigitte Sealing's Turkey Dumpling Casserole Categories: Cyberealm, Poultry, Main dish Yield: 4 servings 1 lb Ground turkey 1/3 c Chopped onions 2/3 c Beef broth 1/4 c Chopped green peppers 2 tb Flour 1/4 ts Salt 1/4 ts Rosemary 1 tb Vegetable oil 1 cn 8 oz Tomato sauce 1/2 ts Salt 1/2 ts Sage 1 cl Garlic 1/2 c Cornmeal 1/2 ts Baking powder 1 Egg 1/4 c Milk 1 1/2 ts Vegetable oil In a large, heavy skillet cook turkey in oil (or you can use vegetable cooking spray) about 5 minutes or until lightly browned,stirring to break up the meat. Add onions, tomato sauce, beef broth, sage, salt, garlic, and peppers. Bring to a boil, and reduce heat and cover. Simmer for 15 minutes, stirring occasionally. Meanwhile, mix the cornmeal, flour, baking powder, salt, rosemary, egg, milk and oil. Mix well and drop by tablespoons on top of the turkey mix. Cover and simmer 10 minutes or until dumplings are firm. Source: Brigitte Sealing, Cyberealm BBS 315-786-1120 Originally posted 5/93 MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Brigitte Sealing's Tropical SpareRibs Categories: Cyberealm, Meats, Main dish Yield: 4 servings 3 1/2 - 4lbs spareribs 3 lg Cloves of garlic 1 lg Onion, sliced 1 cn (20 oz) crushed pineapple, .undrained 1/2 ts Dry mustard 1 Bottle (12 oz) chili sauce 1/2 c Brown sugar 1 ts Ground ginger Run ribs with garlic. Sprinkle with salt and pepper. Arrange onion in a large baking pan. Place ribs on top. Add 1/4 cup water to the pan. Cover with foil. Bake in 350F oven for 1/2 hour. Combine the remaining ingredients and spoon over ribs. Bake uncovered 1 hour longer. Source: Brigitte Sealing, Cyberealm BBS 315-786-1120 Originally posted 5/93 MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Sweet and Sour Ham Balls Categories: Meats, Main dish, Low-cal Yield: 6 servings 1 x Beaten egg 1 c Bran flakes cereal 1/3 c Skim milk 1/4 ts Ground ginger 1/2 lb Lean ground beef 1/2 lb Ground fully cooked ham 15 1/4 oz Can pineapple chunks 1 c Thinly sliced carrots 1/2 c Chicken broth 1/4 c Red wine vinegar 2 tb Cornstarch 2 tb Honey 1 tb Soy sauce 1 c Fresh, or frozen pea pods In a large bowl combine egg, bran flakes, milk, and ginger. Let stand 5 minutes. Add meat and mix well. Shape into 24 meatballs. Arrange meatballs in a 12x7.5x2" baking dish. Bake, uncovered, in a 350 deg oven for 30 minutes. Spoon off fat. Meanwhile, for sauce, drain pineapple, reserving juice. Set broth aside. In a large saucepan cook carrots in chicken broth, covered, for 5 minutes or just till tender. Do not drain. Combine vinegar, cornstarch, honey, and soy sauce. Stir into carrot mixture. Stir in reserved pineapple juice. Cook and stir till thickened and bubbly. Stir in pea pods and cook 2 minutes more. Stir in pineapple; heat through. Gently stir in meatballs to coat with sauce. MICROWAVE DIRECTIONS: Place meatballs in a microwave safe 12x7x2" baking dish. Micro-cook, loosely covered with waxed paper, on 100% power (high) for 5-7 minutes, rearranging once. Drain. Prepare sauce as directed above. Per serving: 249 calories, 19 g protein, 30 g carbohydrates, 7 g fat, 95 mg cholesterol, 792 mg sodium, 483 mg potassium MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Ham and Potato Skillet Categories: Meats, Main dish, Low-cal Yield: 3 servings 1/2 lb Ground fully cooked ham 1 c Sliced celery 1/2 c Chopped onion 2 c Chopped potatoes 1 c Fresh or frzn cut green bean 1/2 c Water 1/4 ts Dried thyme, crushed 1/8 ts Pepper 1 tb Grated Parmesan cheese Spray a large skillet with Pam. In the skillet cook ham, celery, and onion till vegetables are tender. Stir in potatoes; frsh green beans,if using; water; thyme; and pepper. Bring to boiling; reduce heat. Cover and simmer for 20 minutes or till potatoes are tender and most of the liquid is absorbed. If using frozen beans, add to ham and potato mixture the last 7 minutes of cooking. To serve, sprinkle with parmesan cheese. Per serving: 228 calories, 20 g protein, 25 g carbohydrates, 5 g fat, 42 mg cholesterol, 993 mg sodium, 999 mg potassium MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Ham & Shrimp Creole Categories: Main dish, Fish Yield: 6 servings 3 tb Butter 2 c Canned tomatoes 1 1/2 c Hot water or stock 2 tb Onion flakes 3 ts Salt 1/2 ts Sugar 1/8 ts Thyme 1/2 lb Raw shrimp, peeled 3 tb Flour 1/4 c Tomato paste 1/2 c Diced green pepper 2 tb Chopped parsley 2 ts Chili powder 1/4 ts Garlic powder 2 c Diced, cooked ham 1 ts Lemon juice Melt butter in a 2.5 qt heavy saucepan. Remove from heat. Blend in flour and cook over low heat until the mixture is a medium to dark brown. Remove from heat and add the next 11 ingredients. Simmer 20 minutes, covered. Add ham, shrimp and lemon juice. Cook uncovered, for 10 minutes or until shrimp turn pink. Serve over hot cooked rice. MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Rice Nut Loaf Categories: Vegetarian, Ovo-lacto, Main dish Yield: 6 servings 3 c Cooked brown rice 8 oz Sharp Cheddar cheese -- shredded 4 Eggs; lightly beaten 1 md Onion; chopped 1 c Shredded carrots 1/2 c Italian-style breadcrumbs 1/4 c Chopped walnuts 1/4 c Chopped sunflower kernals 1/4 c Sesame seeds 1/2 ts Salt 1/4 ts Ground black pepper 16 oz Spaghetti sauce (optional) Combine rice, cheese, eggs, onion, carrots, breadcrumbs, walnuts, sunflower kernals, sesame seeds, salt and pepper; pack into greased 9-inch loaf pan. Bake at 350 degrees F. for 50 to 60 minutes until firm. Let cool in pan 10 minutes; unmold and slice. Serve with heated spaghetti sauce. Each serving provides: * 444 calories * 20.2 g. protein * 25.9 g. fat * 33.6 g. carbohydrate * 2.5 g. dietary fiber * 187 mg. cholesterol * 546 mg. sodium Source: "Veg-able Rice" Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Tofu Fried Rice Categories: Main dish, Vegetarian, Vegan Yield: 4 servings 1 tb Dark sesame oil 10 1/2 oz Firm tofu -- cut into 1/2-inch cubes 2 Garlic cloves; minced 1 ts Ground ginger 10 oz Frozen peas; thawed 1 c Bean sprouts 1 c Sliced mushrooms 4 Green onions; sliced 2 md Carrots -- cut into diagonal slices 4 c Cooked brown rice; chilled 1/2 c Slivered almonds; toasted 1/4 c Soy sauce Heat oil in large skillet or wok over medium-high heat. Stir-fry tofu in oil with garlic and ginger 3 minutes. Add peas, bean sprouts, mushrooms, onions and carrots. Stir-fry until peas and carrots are tender. Stir in rice, almonds and soy sauce; heat thoroughly. Each serving provides: * 423 calories * 18.7 g. protein * 17.4 g. fat * 52.4 g. carbohydrates * 7.9 dietary fiber * 0 mg. cholesterol * 937 mg. sodium. Source: "Veg-able Rice" Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Beef Ravioli Categories: Italian, Pasta, Groundmeats, Sauces, Untested Yield: 4 servings MMMMM--------------------------FILLING------------------------------- 1/2 lb Ground beef 1 ea Small onion, minced 1 ea Garlic clove, minced 1/4 c Minced parsley 2 tb Grated Parmesan cheese Salt 1 ea Egg Water MMMMM------------------------PASTA DOUGH----------------------------- 2 1/4 c Flour 2 ea Eggs 1/4 c Water 1 tb Olive or Salad oil 1 ts Salt MMMMM-----------------------MARINARA SAUCE---------------------------- 2 tb Olive or salad oil 1 ea Small onion, chopped 1 ea Garlic clove, minced 1 tb Sugar 2 ts Basil 1 ts Salt 16 oz Can Tomatoes 6 oz Can Tomato Paste FILLING: In 10-inch skillet over medium-high heat, cook beef, onion, and garlic until all pan juices evaporate, onion is tender, and meat is browned. Remove skillet from heat; stir in parsley, cheese, and 1/2 ts salt, then egg. Cover and refrigerate groundbeef filling. PASTA DOUGH: In large bowl, stir 2-1/4 cups flour with remaining ingredients to make a stiff dough. On well-floured surface, knead dough until smooth and not sticky, about 20 times. Cover dough with plastic wrap and let rest 30 minutes for easier rolling. Cut dough into 4 pieces. On floured surface with floured rolling pin, roll 1 piece into 12" by 8" rectangle. With dull edge of knife, lightly mark dough into twentyfour 2-inch squares. Place a scant teaspoon of groundbeef filling in center of each square. Roll second piece of dough into 12" by 8" rectangle; place over filling. Press around filling and along edges. With cutter or knife, cut into 24 ravioli; place in single layer on floured, clean cloth towel. Repeat with remaining dough and filling. Let ravioli dry 30 minutes. In 8 quart saucepan over high heat, heat 6 quarts water and 2 teaspoons salt to boiling. Add ravioli, stirring gently to separate pieces so they do not stick together; heat to boiling. Reduce heat to medium; cook until tender but firm. About 5 minutes. Drain ravioli; serve with Marinara sauce. MARINARA SAUCE: In 2 quart saucepan over medium-low heat, in hot oil, cook onion and garlic until tender. Stir in sugar, basil, salt, tomatoes with their liquid, and tomato paste; heat mixture to boiling, stirring to break up tomatoes. Reduce heat to low; cover saucepan and simmer 20 minutes to blend flavors, stirring occasionally. Source: Unknown MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Squash Casserole II Categories: Vegetables, Casseroles Yield: 1 servings 3 lb Squash 3 ea Carrots 1 sm Jar pimento 1 cn Cream of Chicken soup 1 lg Onion 1 pk Corn bread stuffing mix 1/4 lb Oleo Salt & pepper to taste Dice squash, carrots and onions. Boil until tender and drain. Add pimento to oleo and cream of chicken soup. Season with salt and pepper. Cover bottom of baking dish with part of stuffing mix. Layer squash mixture over stuffing and top with remainder of stuffing mix. Bake at 350 F. until lightly brown. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Campbell's Spanish Chicken and Mushrooms Categories: Chicken Yield: 4 servings 2 tb Olive or vegetable oil 4 ea Chicken breast halves Skinless, boneless 2 c Sliced fresh mushrooms (6 oz) 1 cn CAMPBELL'S condensed Italian Tomato soup 1/2 ts Water 1/4 c Sliced VLASIC pimento stuff Olives 2 tb Burgundy or other dry wine 4 c Hot cooked egg noodles 1/4 c Grated Parmesan cheese (optional) Fresh oregano for garnish In 10" skillet over medium high heat, in 1 tablespoon hot oil, cook chicken 10 minutes or until browned on both sides. Remove; set aside. Reduce heat to medium. In remaining 1 tablespoon hot oil, cook mushrooms until tender and liquid is evaporated, stirring often. Stir in soup, water, olives and wine. Heat to boiling. Return chicken to skillet. Reduce heat to low. Cover; cook 5 minutes or until chicken is on longer pink, stirring occasionally. Serve with noodles. Sprinkle with cheese. Garnish with oregano, if desired. Source "Campbell's Quick and Easy Recipes" ;1993 \/\/. <. |>. 9/17/94 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Campbell's Savory Chicken and Mushrooms Categories: Chicken Yield: 4 servings 2 tb Margarine or butter 4 ea Chicken breast halves Skinless, boneless 1 1/2 c Fresh broccoli flowerets 1 1/2 c Sliced fresh mushrooms (4 oz) 1 cn CAMPBELL'S condensed cream Of chicken & broccoli soup 1/4 c Milk 2 tb Dijon style mustard 4 c Hot cooked egg noodles Cherry tomatoes Oregano In 10" skillet over medium high heat, in 1 tablespoon hot margarine, cook chicken 15 minutes or until browned on both sides and no longer pink. Remove; keep warm. Reduce heat to medium. In same skillet, in remaining 1 tablespoon hot margarine, cook broccoli and mushrooms until vegetables are tender and liquid is exaporated, stirring often. Add soup, milk and mustard. Heat through, stirring occasionally. Spoon soup mixture over chicken. Serve with noodles. Garnish with tomatoes and oregano, if desired. Source "Campbell's Quick and Easy Recipes" ;1993 MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Lemon-Coated Fillets Categories: Main dish, Fish, Microwave, Sthrn/livng Yield: 4 servings 1/4 c Butter (or marg.) 2 ts Lemon juice 16 oz Fish fillets; thawed Salt; to taste Pepper; to taste 3/4 c Breadcrumbs, seasoned dry Paprika Lemon slices; opt. Parsley sprigs, fresh; opt. Place butter in a 1-cup glass measure. Microwave at HIGH for 30 seconds or until butter is melted. Stir in lemon juice. Sprinkle fillets with salt and pepper; brush both sides of each with butter mixture. Gently dredge fillets in breadcrumbs, and sprinkle with paprika. Arrange fillets in a 12x8x2" baking dish with thicker portions to outside (thinner portions may overlap if necessary). Cover with waxed paper. Microwave at HIGh for 3 to 5 minutes or until fish flakes easily when tested with a fork, giving dish one half-turn during cooking. Garnish with lemon slices and parsley, if desired. SOURCE: Southern Living Magaizne, March 1980. Typos by Nancy Coleman. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Poached Fish in Creamy Sauce Categories: Main dish, Fish, Microwave, Sthrn/livng Yield: 4 servings 3 tb Water 2 tb Wine, dry white 1 md Carrot; cut into 1/2" pieces -(about 1/2 cup) 1 Celery stalk; cut into 1" -pieces (about 1/2 cup) 1 md Onion; sliced and separated -into rings 1/2 Lemon; sliced 3 Peppercorns 1 Bay leaf 2 tb Parsley, fresh; chopped 1/8 ts Salt 16 oz Fish fillets; thawed Breadcrumbs, seasoned dry Paprika MMMMM---------------------CREAMY SWISS SAUCE-------------------------- 3 tb Butter (or marg.) 3 tb Flour, all-purpose 1/4 ts Salt 1/8 ts Pepper, white 1 c Half-and-half 1/2 c Fish stock; reserved 3/4 c Cheese, Swiss; shredded(3oz) Combine first 10 ingredients in a 12x8x2" baking dish; stir well, being sure vegetables are evenly distributed in dish. Cover with clear plastic wrap; microwave at HIGH for 4 to 6 minutes or until vegetables are crisp-tender Arrange fish fillets over vegetables with thicker portions to outside of dish (thinner portions may overlap, if necessary). Cover and microwave at HIGH for 3 to 5 minutes or until fish flakes easily when tested with a fork, giving dish one half-turn during cooking. Remove fish fillets, and keep warm. Strain fish stock, and discard vegetables. Add enough water to fish stock to measure 1/2 cup; use to prepare Creamy Swiss Sauce. Return fillets to baking dish; spoon sauce over fillets. Sprinkle with breadcrumbs and paprika. Cover and microwave at MEDIUM for 2 to 3 minutes or until bubbly. Creamy Swiss Sauce: Place butter in a 1-quart glass measure or casserole dish. Microwave at HIGH for 30 seconds or until butter melts; blend in flour, salt, and pepper. Gradually add half-and-half and fish stock, stirring well. Microwave at HIGH 2-1/2 minutes; stir well. Microwave at HIGH for 1-1/2 to 2-1/2 minutes or until thickened and bubbly, stirring at 1 minute intervals. Add cheese, stirring until melted. Yield: about 2 cups. SOURCE: Southern Living Magazine, March 1980. Typos by Nancy Coleman. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Fish Fillets Au Gratin Categories: Main dish, Casserole, Fish, Sthrn/livng Yield: 6 servings 6 tb Butter (or marg.) 1 c Onion; chopped 1/2 c Celery; chopped 1/2 c Green pepper; chopped 6 tb Flour, all-purpose 1 1/2 c Milk 1 1/2 ts Salt 1 ts Pepper 1/4 ts Thyme ds Hot sauce 1 lb Fish fillets; thawed 1 c Breadcrumbs 1/2 c Cheese, Cheddar; shredded Melt butter over low heat in a saucepan; saute onion, celery, and green pepper until tender. Blend in flour, stirring well. Gradually add milk, stirring constantly. Cook over medium heat, stirring constantly, until smooth and thickened. Add salt, pepper, thyme and hot sauce, blend well. Place fish fillets in a buttered 8" square baking dish; cover with sauce. Combine breadcrumbs and cheese; sprinkle over sauce. Bake at 450 degrees for 20 to 25 minutes or until fish is done. SOURCE: Southern Living Magazine, April 1977. Typos by Nancy Coleman. MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Crunchy Fried Fillets Categories: Main dish, Fish, Sthrn/livng Yield: 4 servings Salt 1 lb Perch fillets; thawed Flour, all-purpose 1 Egg; beaten 3 tb Water 25 Crackers, saltine; to 30 Oil, salad; hot Lightly salt fillets; dredge each in flour. Beat egg and water; dip floured fillets in egg mixture. Coat well with cracker crumbs, pressing crumbs into fish. Fry fillets in hot oil over medium heat until browned. Drain on absorbent paper. SOURCE: Southern Living Magazine, April 1977. Typos by Nancy Coleman. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Wieners in Butter and Beer Sauce Categories: Main dish, Sandwich, Sthrn/livng Yield: 10 sandwiches 1/4 c Butter 12 oz Beer 1 lg Onion; thinly sliced 1 lb Wieners, all-meat 10 Buns, wiener Melt butter in saucepan; add beer and onion. Cover and cook over low heat 30 minutes. Transfer saucepan to grill. Heat wieners on grill. While they grill, use tongs to dip them into beer sauce four or five times at 5-minute intervals. Serve wieners in buns; spoon cooked onion and sauce over wieners. SOURCE: Southern Living Magazine, sometime in the 1970s. Typso by Nancy Coleman. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Cheese Hounds Categories: Main dish, Sandwich, Sthrn/livng Yield: 10 sandwiches 10 Wieners 10 Strips cheddar cheese 10 sl Bacon 10 Wiener buns Slit wieners lengthwise to make pockets. Stuff each pocket with a strip of cheese. Wrap each wiener with a slice of bacon and fasten ends with toothpicks. Broil 4 to 5 inches form heat, turning frequently, for 5 minutes or until bacon is crisp. Serve in buns. SOURCE: Southern Living Magazine, sometime in the 1970s. Typos by Nancy Coleman. MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Crunchy Ham Casserole Categories: Casseroles, Meats Yield: 4 servings 2 c (7 oz) elbow macaroni, -uncooked 1 1/2 c Cubed ham 1 cn Cream of chicken soup 1/2 c Sour cream 1/2 c Milk 10 oz Pk frozen broccoli spears, -cook, drain 1 c (4oz) shredded cheddar 1 cn Durkee French Fried Onions -2.8oz Prepare macaroni according to pkg directions; drain. Combine macaroni and ham; place in a 9 x 13 inch baking dish. Blend soup, sour cream, and milk, pouring half the mixture over ham and macaroni. Arrange broccoli on top. Pour remaining sauce over broccoli and sprinkle with cheese. Bake uncovered at 350 degrees for 20 minutes. Top with French Fried onion and bake 5 minutes longer. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Squash Casserole I Categories: Vegetables, Casseroles Yield: 1 servings 1 lb Fresh Summer Squash 1 c Onions/shallots--chopped 1/4 c Mushrooms 1/2 c Quick oats 1 ea Egg--beaten Salt & Pepper to taste 1 ts Salt 1/2 c Chopped celery 1/4 c Pimento 3/4 c Milk 2 ea Hard cooked eggs, chopped Ritz crackers, crumbled Cover squash with water, cook until tender. Drain and set aside. Saute celery, shallots, mushrooms and pimento. Add to squash. Add remaining ingredients, except cracker crumbs and place mixture in buttered casserole. Bake at 400 F. for 15 min. Remove from oven, cover with Ridz cracker crumbs and bake additional 15 min. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Squash Casserole II Categories: Vegetables, Casseroles Yield: 1 servings 3 lb Squash 3 ea Carrots 1 sm Jar pimento 1 cn Cream of Chicken soup 1 lg Onion 1 pk Corn bread stuffing mix 1/4 lb Oleo Salt & pepper to taste Dice squash, carrots and onions. Boil until tender and drain. Add pimento to oleo and cream of chicken soup. Season with salt and pepper. Cover bottom of baking dish with part of stuffing mix. Layer squash mixture over stuffing and top with remainder of stuffing mix. Bake at 350 F. until lightly brown. MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Congressional Bean Soup (Crockpot) Categories: Crockpot, Soup, Legumes, Varmeats, Tested Yield: 6 servings 1 lb Small white beans 8 c Water 2 c Ham, diced 1 c Onion, diced 1 c Celery, chopped 2 tb Parsley, chopped 1 ts Salt 1/4 ts Pepper 1 ea Bay leaf Assemble ingredients in Slow Cooker. Cover and cook on low 8-10 hours or until beans are tender. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chili (Crockpot) Categories: Chili, Beef, D/g, Crockpot Yield: 8 servings 3 One pound cans kidney beans -drained 2 One pound cans tomatoes - -cut up 2 lb Ground beef browned and -drained 2 md Onions coarsely chopped 1 c Diced celery 1 Glove minced garlic 4 -6 tablespoons chili -powder 1 ts Cumin -salt and pepper to taste Put all ingredients in Crockpot in order listed. Stir once. Cover and cook on Low for 10 12 hours or High 5 - 6 hours. == Courtesy of Dale & Gail Shipp, Columbia Md. == Converted by MMCONV vers. 1.50 MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Chef Freddy's White Spaghetti Categories: Cyberealm, Entr‚es, Sauce/gravy Yield: 6 servings 1 (stick of)Butter [melted] 3/4 c Flour 2 c Milk [room temp.] 1 1/2 tb Onion powder 1 1/2 tb Garlic powder 1 ts Italian seasoning 1 1/2 ts Mrs. Dash [original] 1 1/2 ts White pepper 1 cn (4oz) Mushrooms [sliced] (or ¬ c fresh `shrooms) 1/2 c Parmesan (or Romano) cheese [Grated] Pasta for 6 servings 1) In a med to large bowl make a silk sauce by wisking the flour into the melted butter adding a little at a time `til the butter won't take any more flour and you have a thick paste. Wisk in the room temp. milk `til it is silky smooth and free of lumps... 2) Pour this into an electric frying pan and simmer on low just to keep warm, stirring to prevent lumping. (you may add more milk ¬ c at a time to keep smooth, BUT NOT THIN)... 3) Add the remaining ingredients (except the pasta) wisking completely after each addition (adjusting for your personal taste)... 4) Prepare your pasta, (fresh is best if you can find it or make it), stirring the sauce occasionally... 5) When the pasta is tender but not over cooked, drain it in a collender and put it on a warmed serving plate or platter, then carefully pour the sauce over the top and garnish with sprigs of fresh parsley... Serve with fresh italian bread or rolls (plain or garlic) and a nice italian wine... Variations: a) With meat; Brown 1« lbs. of ground beef and 2 tb of dried minced onions in a frying pan. Drain off the fat and pour on top of the pasta before you pour on the sauce... b) With meatballs; Prepare your favorite meatball recipe and when they are done put them in the sauce and serve over the pasta... c) All together now; The way that we like it is; after the pasta is tender but not over cooked, add the ground beef, stirring to mix well, then add the sauce, again stirring to mix well... Source: Chef Freddy's Kitchen and Fred Goslin, in Watertown NY, on Cyberealm Bbs. home of KookNet @ (315) 786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: CONGRESSIONAL BEAN SOUP (CROCKPOT) Categories: Crock pot, Soups, Legumes, Varmeats, Tested Yield: 6 servings 1 lb Small white beans 8 c Water 2 c Ham, diced 1 c Onion, diced 1 c Celery, chopped 2 tb Parsley, chopped 1 ts Salt 1/4 ts Pepper 1 ea Bay leaf Assemble ingredients in Slow Cooker. Cover and cook on low 8-10 hours or until beans are tender. MMMMM --- þ KOOK-NET :þ Mike's Resort BBS, Fayetteville,AR,(501)521-8920þ |OLX$SOM| BBS: CYBERLM Conference: 34,KN-TheBigFea Number: 241 Reply-to: 0 Private: No Receipt: No ExHeader: No Date: 1995-02-26,04:09 From: MICHAEL PROTHRO To: ALL Subject: New Crockpot Recipe 2/5 Flags: MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: CHILI (CROCKPOT) Categories: Soups, Beef, Personal, Crock pot Yield: 8 servings 3 One pound cans kidney beans -drained 2 One pound cans tomatoes - -cut up 2 lb Ground beef browned and -drained 2 md Onions coarsely chopped 1 c Diced celery 1 Glove minced garlic 4 -6 tablespoons chili -powder 1 ts Cumin -salt and pepper to taste Put all ingredients in Crockpot in order listed. Stir once. Cover and cook on Low for 10 12 hours or High 5 - 6 hours. == Courtesy of Dale & Gail Shipp, Columbia Md. == Converted by MMCONV vers. 1.50 MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: CROCKPOT STUFFED CABBAGE Categories: Beef Yield: 6 servings 24 ea CABBAGE LEAVES 1 c CHOPPED ONIONS 1/2 c MINUTE RICE 1/8 ts PEPPER 1/4 ts NUTMEG 6 oz CAN TOMATO PASTE 1 lb LEAN GROUND BEEF 2 ea MINCED GARLIC 1/2 ts SALT 1/4 ts LEAF THYME 1/4 ts CINNAMON 3/4 c WATER WASH CABBAGE LEAVES. BOIL 4 CUPS WATER. TURN HEAT OFF. SOAK LEAVES IN WATER FOR 5 MINUTES. REMOVE, DRAIN AND COOL. COMBINE REMAINING INGREDIENT EXCEPT TOMATO PASTE AND WATER. PLACE 2 TBSP OF MIXTURE ON EACH LEAF AND ROLL FIRMLY. STACK IN CROCKPOT. COMBINE TOMATO PASTE AND WATER AND POUR OVER STUFFED CABBAGE. COVER AND COOK ON LOW SETTING FOR 8 TO 10 HOURS. MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: CROCKPOT MEATBALLS Categories: Appetizers Yield: 6 servings 1 Jo Ferry 2 lb Hamburger 1 c Breadcrumbs 1 Egg Grated parmesan cheese Parsley and oregano Onion and garlic powder Milk 1 cn Beer 1 pk Ketchup; regular size Mix hamburg, breadcrumbs, egg, seasonings and milk together. Make small meatballs. Mix ketchup and beer in the crockpot and start to heat. You can put the raw meatballs into the sauce and simmer for several hours. I like to bake the meatballs first to get out most of the grease. MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: CHICKEN AND SAUSAGE GUMBO (CROCKPOT) Categories: Cajun, Poultry, Ham, Crock pot Yield: 1 servings 1/3 c All-purpose flour 1/3 c Cooking oil 3 c Water 12 oz Fully cooked smoked sausage -links, sliced and -quartered 2 c Chopped cooked chicken 2 c Sliced okra OR one 10-oz -package frozen whole okra, -sliced 1/2 Inch thick 1 c Chopped onion 1/2 c Chopped green pepper 1/2 c Chopped celery 4 Cloves garlic, minced 1 ts Salt 1/2 ts Pepper 1/4 ts Ground red pepper -Hot cooked rice For roux, in a heavy 2-quart saucepan stir together flour and oil till smooth. Cook over medium-high heat 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir constantly about 15 minutes more or till a dark, reddish brown roux forms. Cool. In a 3 1/2, 4-, 5-, or 6-quart crockery cooker place water. Stir in roux. Add sausage, chicken, okra, onion, green pepper, celery, garlic, salt, pepper, and red pepper. Cover; cook on low-heat setting for 10-12 hours or on high-heat setting for 4 1/2 to 5 hours. Skim off fat. Serve over rice. Makes 6 servings. MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: HAMMIN DI PESACH (LAMB, MEATBALLS & SPINACH FOR PASSOVER) Categories: Meats, Jewish, Italian, Kooknet, Cyberealm Yield: 1 servings 1 Chicken breast (2 halves) -ground 4 ts Olive oil 1 Egg; slightly beaten 2 tb Matza meal* 8 c Chicken broth -salt -freshly ground black pepper 1 ds Nutmeg 2 1/2 lb Lamb,breast of or rib chops 2 Garlic cloves; sliced 2 Parsley, Italian sprigs -coarsely chopped 1 c -Warm water 2 lb Spinach,cooked and slightly -drained 4 Matzot;regular, broken into -large pieces * Matza meal and Matzots may purchase in some supermarkets and Jewish grocery stores. (The word Hammin (or Hammim) is derived from the Hebrew adjective Ham or warm which describes certain dishes that are kept warm for prolonged periods of time...In Pitigliano, however Hammin was the classic one-course meal for Passover that both rich and poor used to make. The only difference between the versions was the in the cuts of meat used. Poor people used breast of lamb..and meatballs made with beef(when the cost of ground beef was a fraction of the cost of chicken.) People who didn't have to worry about the cost used tiny rib chops from baby lamb and chicken balls." Combine ground chicken, 1 Tbsp olive oil, egg, matza meal and 2 Tbsp broth in small bowl. Add salt, pepper and nutmeg to taste and mix well. In large pot, place the lamb with remaining oil, sprinkle with 1 tsp salt and 1/4 tsp pepper and lightly brown for 2-3 minutes. Add garlic, parsley and 1 cup of warm water. Form many tiny bowls with the ground chicken mixture and gently add to pot with lamb. Cover and simmer 1 to 1/2 hours. Add spinach and 1 Tsp salt and simmer, covered, 15 minutes longer. Transfer the lamb chops, half the spinach and most of the gravy to a hot serving dish and keep warm. Add remaining broth to pot and bring to a boil. Add matza pieces and cook 4 to 5 minutes. Turn the heat off and let stand 5 minutes before serving as a soup. Serve the lamb and spinach as the main dish. SERVES: 6-8 Source: _The Classic Cuisine of the Italian Jews_ MMMMM ---------- Recipe via Meal-Master (tm) v8.02 Title: Joyce's Chicken Wings Categories: Improv, Kohl, Main dish, Poultry Yield: 1 servings Chicken Wings Flour Salt & Pepper Crisco shortening Cut each wing into three sections (I throw away the tiny meatless part). Skin the "drumsticks" and cut away excess skin and fat/feathery edges of the "double-bone" sections. Salt and pepper both sides of each piece. Put some flour into a bowl (with a lid that fits it). Add salt and pepper. Dump all the chicken pieces into the flour, put the lid on tightly, then shake to thoroughly cover each piece of chicken. You can cook right away, but I usually refrigerate the chicken for a couple of hours to allow the flour to get sticky. Then pull apart the pieces, add flour and shake again while my Crisco is getting hot. Deep fry the pieces in Crisco shortening...add enough Crisco to a skillet to be about 1/2" deep. Serve while hot with side dishes of hot sauce...my favorite recipe is my own...contained in: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of Recipes from the Kitchen of Joyce and Clem Kohl ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Joyce's Chicken Wings Categories: Improv, Kohl, Main dish, Poultry Yield: 1 servings Chicken Wings Flour Salt & Pepper Crisco shortening Cut each wing into three sections (I throw away the tiny meatless part). Skin the "drumsticks" and cut away excess skin and fat/feathery edges of the "double-bone" sections. Salt and pepper both sides of each piece. Put some flour into a bowl (with a lid that fits it). Add salt and pepper. Dump all the chicken pieces into the flour, put the lid on tightly, then shake to thoroughly cover each piece of chicken. You can cook right away, but I usually refrigerate the chicken for a couple of hours to allow the flour to get sticky. Then pull apart the pieces, add flour and shake again while my Crisco is getting hot. Deep fry the pieces in Crisco shortening...add enough Crisco to a skillet to be about 1/2" deep. Serve while hot with side dishes of hot sauce...my favorite recipe is my own...contained in: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of Recipes from the Kitchen of Joyce and Clem Kohl ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Quick Chicken Wing Sauce Categories: Improv, Kohl, Sauces Yield: 1 servings 1 c Medium or Hot Salsa/Picante 3 T Honey 1 T Lemon juice Red Devil Hot Sauce Dry Mustard Measurements are not exact! You'll have to experiment until you get the taste YOU want. For a small amount of this sauce, start with one cup of Salsa. Add about 3 T honey, 1 T lemon juice (don't need this, but it adds some tartness), and a few shakes of Red Devil hot sauce (or Tabasco). Instead of Red Devil or Tabasco, use dry mustard which doesn't "take over" the sauce as much as Red Devil or Tabasco. Mix well. Taste. If not hot enough, use Hot Salsa or Hot Picante and/or add more Red Devil. Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of Recipes from the Kitchen of Joyce and Clem Kohl ----- MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Bul-ko-kee or "Fire Beef" Categories: Cyberealm, Entr‚es, Beef Yield: 2 servings 1 lb Thinly sliced sirloin 1/4 c Soy sauce 1/4 c Sugar 1 tb Minced garlic 1 ts Sesame oil 1/2 c Chopped green onions Mix soy, sugar. garlic, oil, and green onions in a mixing bowl. Add sirloin. Mix it all together by hand. Let marinate at least 1 hour, covered and refrigerated. Heat wok to high. Add a little more oil. Add meat mixture to the wok and cook at high until the meat is done. Serve over hot rice. **I often add vegetables such as onion, green peppers, or broccoli to the wok after the meat has begun cooking, so they will be cooked yet crisp. Source: Found while surfing the nets Reproduced for you in MM format by Fred Goslin in WATERTOWN NY on CYBEREALM Bbs, home of KOOKNET @ (315) 786-1120 MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Kentucky Chicken coating Categories: Cyberealm, Entr‚es, Poultry Yield: 1 batch 1 tb Celery salt 1 tb Onion Salt 1 tb Poultry Seasoning 1 tb Seasoning Salt 2 tb Baking Powder 1 1/2 ts Pepper 1 1/2 ts Paprika 1 1/2 ts Ginger 1/2 ts Thyme 2 ts Sweet Basil 1 ts Oregano 1 tb Garlic Salt 2 tb Dry mustard For every 2/3 cup of flour add 3 Tbsp. of spice mixture. Dip par-boiled chicken pieces (cooled) in flour mixture, then in egg and milk mixture, then shake in bag with flour mixture again. Deep fry till golden. (This recipe originally called for one to do the milk & egg thing, then deep fry till golden -then oven cook at 400F for 30 min.) Source: Found while surfing the nets Reproduced for you in MM format by Fred Goslin in WATERTOWN NY on CYBEREALM Bbs, home of KOOKNET @ (315) 786-1120 MMMMM --- ---------- Recipe via Meal-Master (tm) v8.02 Title: Clem's Chicken Mozzarella Categories: Improv, Kohl, Main dish, Poultry Yield: 3 Servings 3 Chicken breasts, skinned Black pepper Lemon pepper Garlic salt Olive oil 1 md Onion; chopped 3 Celery; stalks 2 Green pepper rings (1/4") Catsup Barbecue sauce Mozzarella cheese Chicken Lightly pepper breasts with black and lemon peppers. Then lightly sprinkle garlic salt on top. Roll each piece in flour. Fry in olive oil until ==lightly== browned. Sauce Saute in butter: Onions, celery, green pepper. Simmer while chicken is frying. Into a clean skillet, place the chicken breasts. Cover with catsup, then about half as much barbecue sauce. Spoon vegetables on top. Cover each breast with 1/8" slices of Mozzarella. Cover, then simmer 1 hour. Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A collection of Recipes from the Kitchen of Joyce and Clem Kohl ----- MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: King Ranch Casserole Categories: Poultry, Casseroles Yield: 1 servings 1 Fryer chicken 1 md Onion chopped 3/4 c Chopped celery 1 ts Salt 1 cn Cream of chicken soup 1 cn Cream of mushroom soup 12 Tortillas cut in pieces 1 Chopped green pepper 1 cn Ro-tel tomatoes 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) v8.02 Title: Tangy Short Rib Barbecue Categories: Casseroles, Meats Yield: 6 servings 5 lb Beef short ribs 2 tb Oil 1 c Onions,chopped 1 1/4 c Catsup 3/4 c Water 1/4 c Worcestershire sauce 1/4 c Vinegar 2 tb Brown sugar 2 ts Salt 1. Cut ribs into individual portions, about 2 1/2 inches wide; trim excess fat. 2. Place ribs on a rack in a foil-lined roasting pan; bake in preheated 450'F. oven until browned, about 20 minutes. 3. Reduce oven temperature to 350'F. 4. Remove beef and rack from the pan; pour off fat. 5. Return beef to the pan without the rack. 6. Heat oil in a saucepan; add onions and saute 2 minutes. 7. Stir in remaining ingredients; bring to a boil. 8. Reduce heat and simmer, uncovered, 2 minutes; pour over beef to coat. 9. Cover and bake in 350'F. oven until beef is fork-tender, about 2 hours, spooning sauce over beef once. 10. Skim excess fat from sauce in pan. 11. Arrange beef on a platter; serve with pan sauce. MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Turkey Stew with Dumplings Categories: Poultry, Casseroles Yield: 4 servings 1 1/4 lb Turkey breast tenderloins 4 Slices diced bacon 4 Carrots cut in chunks 2 Quartered onions (I use Diced) 2 Stalks celery, cut in Chunks 2 c Water, divided 1/4 ts Rosemary 1 Bay leaf 3 tb Flour 1 c Bisquick 1/3 c Milk 4 oz Can chicken broth Contributed to the echo by: BOYD NARON TURKEY STEW WITH DUMPLINGS Saute bacon in Dutch oven until partially crisp. Cut turkey into 1 inch chunks and add with onion. Saute until meat is no longer pink. Add carrots, celery, 1 and 3/4 cup water, broth, rosemary and bay leaf. Bring to boil, reduce heat, cover and simmer for 20 minutes. Mix flour with 1/4 c. water and stir into stew mixture. Bring to boil, stirring constantly. Remove bay leaf. Salt and pepper to taste. Mix Bisquick and milk and drop by rounded tablespoons onto stew. Cook uncovered for 10 minutes. Cover and cook 10 minutes longer. Makes 4 to 5 servings. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: English Shepherd's Pie Categories: Meats, Irish, Casseroles Yield: 6 servings 5 lg Potatoes Salt 2 tb Butter/margarine 1 ds Milk/whipping cream Pepper 1 lb Lean ground beef 1 lg Tomato chopped 6 Sliced mushrooms 2 tb Chopped parsley 1 tb Tomato paste 1 ds Worcestershire sauce 1 c Brown gravy 1 pk (10-oz) frozen peas or 1 lb -peas shelled Cook potatoes in salted water to cover. Drain, cool and peel. Mash in large bowl with butter, milk and season to taste with salt and pepper. SEt aside. Saute beef until browned, stirring to keep meat crumbly. Season to taste with salt and pepper. Add tomatoes, mushrooms, parsley, tomato paste, worcestershire and gravy. Stir to mix. Add peas and cook about 5 minutes. Turn mixture into casserole. Spread potatoes evenly over meat. Bake at 400 degrees 40 minutes until top is crispy brown. MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Spam-Mac Casserole Categories: Meats, Casseroles Yield: 8 servings Ingredients: 1 (7 oz.) pkg. elbow macaroni 2 tb Margarine or butter 1/2 c Chopped onion 1 c Frozen peas and carrots 14 ts Pepper 2 c Milk 1 c Shredded Swiss cheese 1 cn (12oz.) Spam, cubed 2 tb Flour 1 ts Dijon mustard Buttered bread crumbs Directions: Prepare elbow macaroni according to package directions; drain. In medium saucepan, melt butter. Add onion, cook until tender. Stir in flour, mustard and pepper. Blend in milk. Cook, stirring constantly, until thickened and bubbly. Add cheese; stir until melted. Combine macaroni, Spam, peas and carrots, and cheese sauce. Pour into a 3-quart baking dish. Top with bread crumbs. Bake in 350 degree oven until hot and bubbly, about 30 minutes. Refrigerate leftovers. 6 to 8 servings. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Chicken Rice Casserole Categories: Poultry, Side dishes, Casseroles Yield: 1 servings 1 c Instant rice 1 cn Cream of chicken soup 1 cn Cream of mushroom soup 1/2 pk Dry onion soup 1 1/2 cn Water 1 c Whole chicken Servings: 1 Mix all ingredients except chicken in a 9 x 13-inch baking pan. Add cut up chicken parts, skin side up. Bake covered 2 hours at 350 degrees or 3 hours at 300 degrees. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Brisket of Beef Categories: Main dish, Meats, Casseroles Yield: 6 servings 3 lb Brisket 1 c Stewed tomatoes 1 Onion soup mix 2 c Water 6 Ginger snap cookies. Salt & pepper; to taste I have a great recipe for brisket of beef. It is easy, makes its' own great gravy and tastes even better as leftovers. This can be cooked either in slow cooker or the oven. Either way, put in the brisket, mix the onion soup with 2 cups of water and pour it over the meat. Pour the can of stewed tomatoes over the brisket. Place the cookies in the liquid, not on the meat. You can break them up to fit. Seal the pan securely with aluminum foil. (If in a slow cooker just put on the lid.) Bake at 325 for three hours without peeking !! Take out the meat, and slice it thinly against the grain and return it to the pan with the gravy. Reseal and bake at 225 for about one hour. Make sure all the meat slices are covered by the liquid so the meat does not dry out. This is tender and delicious. The gravy is great over rice or wide noodles. FROM: BARBARA ZEGER (BNTH32A) MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Irish Hot Pot Categories: Irish, Casseroles Yield: 6 servings 6 md Potatoes peeled and sliced -thin 2 md Onions sliced thin 3 Carrots scraped and sliced -thin 1/4 c Cooked rice not instant 1 cn (14.5-oz) peas with liquid 1 pk (20-oz) sausage links/ -ground chuck browned in -amounts you like 1 cn (15-oz) condensed cream of -tomato soup diluted with a -soup can of water Salt and white pepper to taste In a buttered, 4 quart casserole layer the potatoes, onions and carrots, season each layer as you go with salt and pepper. Sprinkle with rice, then the peas with their liquid and top with the meat. Pour the diluted soup over all. Bake, covered, in a 375 degree oven for 1 hour. Remove cover, turn sausages and bake an additional hour, uncovered. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Vidalia Sweet Onion Chicken Breast Casserole Categories: Poultry, Casseroles Yield: 2 servings 1 Large chicken breast, split -and boned 2 tb Vegetable oil 2 Medium-sized potatoes, -peeled and sliced 2 Medium-sized Vidalia sweet -onions, peeled and Sliced 1 cn (10 3/4-oz) cream of -mushroom soup, undiluted Paprika Brown breast in oil and drain on paper towel. Oil a 1 1/2-quart casserole. Layer potatoes on bottom; follow with a layer of onions and top with a layer of mushroom soup. Gently, place chicken breast over soup and sprinkle with paprika. Cover tightly and bake at 350 degrees for 1 hour. Yield: 2 servings Source: The Berkshire Eagle April 22, 1991 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Canada: Tourtiere -- Pork Pie Categories: Main dish, Meats, Casseroles Yield: 16 servings 3 c Mashed potatoes 3 lb Lean pork, ground 1 c Water 1/4 ts Nutmeg 1/4 ts Allspice 1 tb Salt 1/4 ts Pepper 1/2 c Onion, chopped Pastry for 2 (2 crust) pies Tourtiere or pork pie is a regional French-Canadian dish usually served at Christmas, This recipe makes two pies, each pie makes 8 servings. There are many recipes for this pie, and this is called "Toochie" pie. In a saucepan, combine the ground pork, water, nutmeg, allspice, salt, pepper and onion. Cook over moderate heat for 30 minutes, stirring often to prevent sticking. Remove from heat; add the mashed potatoes; and mix well. Cool. Fill two pastry-lined plates;adjust top crusts, slashing pastry to allow for the steam to escape as the pies bake. Bake in a hot oven, 425 degrees F., For 40 minutes. Serve hot or cold. From: THE FLAVOR OF MAINE by Brownie Schrumpf. A culinary special published by The Bangor Daily News Copyright 1976. Shared by Robert Rostrup MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Babysitter's Spaghetti Casserole Categories: Casseroles, Italian, Meats Yield: 4 servings 1 lb Hamburger 2 Onions; chopped 2 Celery stalks; chopped 1 Green pepper; chopped 1 c Tomatoes; 28 oz 1 pk Spaghetti or other pasta 500 2 ts Cheese; blue, crumbled (opt 1/4 c Cheese; grated Preheat oven to 350F. In frypan, brown meat, stirring till light brown & crumbly. Add onions, celery & green pepper. Cook for 3 min. Add tomatoes & simmer a few minutes. Add salt & pepper. Cook pasta; drain. In buttered 2 qt casserole, combine pasta, sauce & blue cheese. Sprinkle grated cheese on top. Bake in a 350F oven for 20 min. Source: Berton Family Cookbook MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Pizza Casserole From Sylvia Steiger Categories: Casseroles Yield: 8 servings 1 c Chicken, cooked; optional 1 c Bell peppers, chopped 2 c Rice, cooked 10 3/4 oz Tomato soup 3/4 c Mayonnaise 1 cn Water chestnuts, sliced 1/2 c Olives; sliced 1 tb Onions, chopped 1/2 ts Salt 1/4 ts Pepper, black 2/3 c Cheese, mozzarella, shredded Paprika Preheat oven to 350. Mix all ingredients except cheese and paprika until well blended. Place in 2 qt. casserole. Bake, uncovered, 35 minutes. Garnish with cheese and/or paprika, then bake 10 minutes more. Sylvia's comments: I thought this was yummy, but the kids turned up their noses. I uses low-fat mayo and Campbell's Special Request tomato soup, so it really was low-fat. Next time I'll leave out the chicken, too; it didn't add a thing except more fat! Copyright 1994 by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005, Internet sylvia.steiger@lunatic.com MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: All in ONE Casserole Categories: Cyberealm, Casseroles Yield: 6 servings 1 lb Ground beef 1 Onion, sliced 1 c Celery, diced 1 cn #2 tomatoes 4 c Cabbage, shredded 1 c Bread crumbs Brown meat in a big skillet. Remove from heat and drain the fat, if any. Add the onion, celery and tomatoes. Stir until well mixed. Place a layer of shredded cabbage in the bottom of a greased 2 quart casserole dish. Spoon over a layer of the beef mixture, alternating with the cab- bage and finishing with the cabbage on top. Sprinkle with bread crumbs. Bake, uncovered, for 1 hour at 350F. Serve with fried potatoes or fresh bread and a light dessert. Source: Women's Circle Magazine Typed for you by: Brigitte Sealing, Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Another Tuna Casserole Categories: Cyberealm, Casseroles Yield: 6 servings 1 cn Solid white tuna, drained 1 cn Cream of mushroom soup 1 cn Whole mushrooms, drained 1/4 c Celery, finely chopped 1/4 c Green pepper, finely chopped 1 lg Can chow mein noodles Dash of garlic powder Combine everything in a casserole dish. Reserve some of the chow mein noodles for the topping. Bake at 350F for 25 minutes. Top with remaining noodles and return to oven for 5 min. Source: The warped mind of Linda Fields, Cyberealm BBS Watertown NY originally posted: 9/16/92 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Shrimp Casserole Charleston Categories: Cyberealm, Casseroles, Fish Yield: 8 servings 1/2 lb Mushrooms; sliced 2 tb Butter 1 ea Onion; minced 2 ea Tomatoes, chopped 1/2 c Half & Half 2 tb Flour 1/4 c Sherry 1 tb Worcestershire sauce 3 lb Shrimp; cooked and peeled 1/2 c Buttered bread crumbs 1 x Salt and pepper to taste 1/2 ts Paprika or to taste Saute mushroom in butter. Add onion and tomatoes and simmer for ten minutes. Blend Half & Half and flour and add along with sherry, Worcestershire, salt, pepper, and paprika, to taste. Add shrimp, cooked and peeled, and put in large buttered casserole. Top with crumbs and bake at 350~ until brown, about 20 minutes. Shared with us by: Tony Burke, Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Macaroni and Cheese Casserole Categories: Main dish, Cheese/eggs, Casseroles, Microwave Yield: 6 servings 3 tb Butter or margarine 3 1/2 tb Flour 3/4 ts Salt 1/4 ts Pepper 2 ts Dry mustard 3 c Milk 1/2 lb Sharp Cheddar cheese, -shredded 8 oz Elbow macaroni, cooked and -drained 12 oz Can luncheon meat, cut into -1/4 inch strips 3 tb Melted butter or margarine 1/2 c Seasoned fine dry bread crumb 1. In a deep, 2 1/2-quart, heat-resistant, non-metallic casserole melt butter or margarine in Microwave Oven 30 seconds. 2. Blend in flour, salt, pepper and dry mustard stirring until smooth. 3. Gradually stir in milk until smooth. 4. Heat, uncovered, in Microwave Oven 10 minutes or until thick- ened and smooth. Stir frequently during last half of cooking time. 5. Add shredded cheese and stir until melted. 6. Add cooked macaroni and luncheon meat. Stir until well blended. 7. In a small, heat-resistant, non-metallic bowl combine melted butter or margarine and bread crumbs and heat, uncovered, in Microwave Oven 3 minutes or until bread crumbs are lightly browned. 8. Sprinkle bread crumb mixture over macaroni mixture. 9. Heat, uncovered, in Microwave Oven 5 minutes or until heated through. Variation: 2 1/2 cups of ham, tongue, turkey, other leftover meat or other luncheon meat may be substituted for the canned luncheon-meat. From _The New Deluxe Sharp Microwave Oven Cookbook_ MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Peggy and Bruce's Baked Chicken Breast Casserole Categories: Poultry, Casseroles, Cyberealm Yield: 2 servings 2 x Large Chicken Breasts 2 x Large PEI Potatoes 4 x Large Carrots 2 x Medium Onions 1 ts Oregano 1 ts Thyme 1 ts Rosemary 1 ts Paprika 1 ts Parsley 1 ts Garlic Powder 1/4 c Olive Oil 1 ds Cayenne Pepper 1) Combine all seasonings. Cut vegetables into large chunks. 2) Put chicken breasts in casserole dish. Surround with vegetable chunks. Brush olive oil generously on all poultry and vegetables. 3) Sprinkle spices on chicken only. Bake covered in a 350 F oven approximately 1 hour. Uncover and continue to bake until vegetables are crispy and the potatoes/chicken are browned. For a spicy variation, dash some worcestershire sauce and/or tabasco over the dish before baking. From the kitchen of Peggy and Bruce Travers,Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Tater Tot Casserole Categories: Casseroles, Main dish Yield: 4 servings 1 lb Ground beef 2 tb Onion, chopped 1 cn Cream of Mushroom soup 6 oz Cheddar cheese, shredded Tater tots Brown beef and onion, add soup and cheese, stir. In 2 qt casserole, make a single layer of tater tots then beef mixture. Repeat. Bake 350, 30 mins. MY NOTE: Why not try putting meat, onion and soup mixture on the bottom, then place potatoes on top and sprinkle with cheese. This way the potatoes would be crispy on the outside and not mushy. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Crunchy Ham Casserole Categories: Casseroles, Meats Yield: 4 servings 2 c (7 oz) elbow macaroni, -uncooked 1 1/2 c Cubed ham 1 cn Cream of chicken soup 1/2 c Sour cream 1/2 c Milk 10 oz Pk frozen broccoli spears, -cook, drain 1 c (4oz) shredded cheddar 1 cn Durkee French Fried Onions -2.8oz Prepare macaroni according to pkg directions; drain. Combine macaroni and ham; place in a 9 x 13 inch baking dish. Blend soup, sour cream, and milk, pouring half the mixture over ham and macaroni. Arrange broccoli on top. Pour remaining sauce over broccoli and sprinkle with cheese. Bake uncovered at 350 degrees for 20 minutes. Top with French Fried onion and bake 5 minutes longer. MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Pork Chop Potato Bake Casserole Categories: Meats, Casseroles Yield: 6 servings 6 Pork chops 1 cn Cream of celery, or mushroom 1/2 c Milk 1/2 c Sour cream Salt and pepper 24 oz O'brien potatoes, OR hash -browns 1 c Cheddar cheese; shredded 1 cn Fried onions Brown pork chops in a small amount of oil. Sprinkle with salt and pepper. Stir in potatoes, 1/2 C shredded cheese, and 1/2 the fried onions. Spoon into 13x9 baking dish. Arrange pork chops and cover. Bake at 350 for 40 minutes. Top with remaining cheese and onions and bake 5 minutes longer, uncovered. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Hamburger Hot Pot Categories: Meats, Casseroles Yield: 5 servings MMMMM-----------------------RIVAL COOKBOOK---------------------------- 1 1/2 lb Ground beef 1/4 ts Garlic powder 2 ts Salt 1/4 ts Pepper 6 md Potatoes; peeled and sliced 3 md Onions; sliced 1 cn Golden mushroom soup 1/2 c Water In skillet, lightly brown ground beef; drain well. Add garlic powder, salt and pepper; set aside. Place half the potatoes and half the onions in greased crockpot. Add browned beef. Top with remaining potatoes and onions. Combine mushroom soup and water; spread over top, being sure to moisten and cover evenly. Cover and cook on low setting for 8 to 10 hours. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Baked Chicken Breasts with Cheese Categories: Casseroles, Poultry Yield: 8 servings 4 Chicken breasts,split 1/4 lb Swiss cheese slices 1 cn Cream of celery soup 1/4 c Sherry 1 c Herb-flavored croutons 3 tb Butter 1. Arrange chicken in a greased 2-quart shallow baking dish; put cheese slices over chicken. 2. Mix soup with sherry; pour over cheese. 3. Sprinkle with croutons; dot with butter. 4. Bake in preheated 350'F oven 1 hour, or until tender. MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Easy Fish Casserole Categories: Casseroles, Fish Yield: 8 servings MMMMM----------------QUICK & DELICIOUS CASSEROLES--------------------- 14 1/2 oz Halibut; frozen 8 oz Egg Noodles; wide 10 oz Mixed Vegetables; frozen 1/2 c Half-and-half 1/2 c Milk 1 cn Cream/mushroom soup 1 c Sour cream 2 ts Worcestershire sauce 1/2 ts Onion powder Salt Pepper 1. Bake halibut (breaded or batter-dipped) according to package directions; set aside. 2. Cook noodles and vegetables according to directions on each package. 3. Meanwhile, combine remaining ingredients in a shallow 2-quart casserole. 4. Drain noodles and vegetables; add to casserole, stirring to combine. 5. Bake in preheated 350'F. oven 20 minutes. 6. Remove dish from oven and place fish on top; bake, uncovered, 10 minutes longer, or until heated through. SOURCE: Quick and Delicious Casseroles MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Flounder Florentine Categories: Casseroles, Fish Yield: 6 servings MMMMM----------------QUICK & DELICIOUS CASSEROLES--------------------- 1/4 c Onion; chopped 1/8 ts Rosemary; crushed 2 tb Butter or margarine 9 1/2 oz Spinach; frozen, chopped 1/4 c Almonds; toasted, chopped 1/2 c Rice; cooked 1 tb Lemon juice; fresh 6 Flounder fillets, fresh 1 cn Cream/mushroom soup 1/4 c Water Paprika 1. In a saucepan, cook onion with rosemary in butter until tender. 2. Add spinach, almonds, rice and lemon juice; heat, stirring occasionally. 3. Place 1/4 cup mixture on each fish fillet; roll and secure with toothpicks. 4. Arrange fish rolls in a shallow 112x8x2-inch baking dish; bake in preheated 350'F. oven 20 minutes. 5. Meanwhile, blend soup and water; set aside. 6. Pour soup over baked fish, stirring around sides; bake 15 minutes longer, or until done. 7. Sprinkle with paprika and serve piping hot. NOTE: Flounder Florentine can be prepared in advance and refrigerated before you bake-and-serve. SOURCE: Quick and Delicious Casseroles MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Hamburger and Noodle Casserole Categories: Meats, Casseroles Yield: 4 servings 1/2 lb Noodles, uncooked 1 lb Ground beef 1 sm Onion 1/2 c Milk Salt & pepper 1/2 c Velveeta cheese; cut up 1 cn Cream of mushroom soup Cook noodles half done. Fry ground beef and onion. Drain grease. Mix together with noodles. Add the rest of the ingredients. Cheese may be mixed in or sprinkled on top. Bake 1 hour at 350. Serves 4 to 8, depending on size of serving. MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Sour Cream Stuffed Boneless Chicken Categories: Casseroles, Poultry Yield: 9 servings MMMMM----------------------THE ROSE COTTAGE--------------------------- 4 c Cooked, cubed chicken 1 cn Cream of chicken soup 1 cn Cream of celery soup 1 pt Sour cream 8 oz Package herb stuffing mix Dash black pepper In a 9x13 inch oven pan layer the chicken, soups, and sour cream. Don't mix. Prepare the stuffing according to the package directions, adding pepper to taste. Spread over the sour cream. Bake in a 350 oven for 45 minutes. Serve like lasagna. Source: The Rose Cottage MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Quick Chicken and Biscuits Categories: Casseroles, Poultry Yield: 5 servings 3 lb Boneless chicken breast 1 pk Big Country B`scuits 1 cn Cream of chicken soup Place chicken in ungreased casserole. Pour soup over top. Cover. Bake at 350 for 1 hour. Put biscuits on top of chicken. Bake, uncovered, until biscuits are brown. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Chicken Francaise Categories: Poultry, Casseroles Yield: 6 servings 6 md Chicken breasts 1/2 c Dry white wine 1 cn Cream of mushroom soup 3 oz Mushrooms; sliced,(1/2 cup) 1 Paprika 1 c Sour cream Hot cooked rice Place chicken breasts, skin side up, in 12x7" baking dish; sprinkle with salt. Blend wine into mushroom soup; add mushrooms and pour over chicken. Bake at 350~ for 1- 1 1/4 hours. Remove chicken to platter; sprinkle with paprika. Pour sauce into saucepan; blend in sour cream and heat gently till hot. Do not boil or sauce may separate. Serve sauce over chicken and hot cooked rice. MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Moussaka Casserole Categories: Casseroles Yield: 6 servings 2 md Eggplants; peeled Salt 1/2 lb Ground beef 1/2 lb Ground lamb 2 md Onions; chopped 6 oz Tomato paste 1/2 c Parsley, fresh; chopped 1/2 c Wine, dry red 1/2 c Water 2 Eggs 1/4 c Cheese, Parmesan; PLUS 2 tb Cheese, Parmesan; divided 1/2 c Breadcrumbs, soft; divided 1 ts Salt 1/2 ts Cinnamon, ground 1/4 ts Pepper ds Nutmeg, ground Oil, vegetable 2 tb Butter (or marg.); melted MMMMM---------------------------SAUCE-------------------------------- 2 1/4 c Butter (or marg.) 1/4 c Flour, all-purpose 1/4 ts Salt ds Pepper 1/4 ts Nutmeg, ground 2 c Milk 2 Egg yolks; beaten 2 tb Lemon juice Cut eggplant into 1/2" thick slices; sprinkle both sides with salt. Place in a bowl, and set aside. Brown meat in a large skillet; add onion and cook until tender. Stir in tomato paste, parsley, wine, and water; simmer 3 to 5 minutes, uncovered. Remove from heat, and let cool slightly. Combine eggs and 1/4 cup Parmesan cheese; beat well. Add to meat mixture. Stir in 1/4 cup breadcrumbs, 1 teaspoon salt, cinnamon, pepper, and nutmeg. Drain eggplant slices; pat dry with absorbent paper. Fry in vegetable oil until lightly browned on both sides; drain on absorbent paper. Sprinkle 2 tablespoons breadcrumbs in a greased 13x9x2" baking pan. Top with eggplant; cover with meat mixture. Top with sauce. Cover with foil, and bake at 350 degrees for 45 minutes. Combine butter, 2 tablespoons Parmesan cheese, and remain g 1/4 cup breadcrumbs; sprinkle over casserole. Bake 20 additional minutes, uncovered, until golden brown. Sauce: Melt butter in a heavy saucepan. Combine flour, salt, pepper, and nutmeg; add to butter, stirring until smooth. Gradually add milk, and cook over medium heat, stirring constantly, until thickened and bubbly. Reduce heat to low. Stir some of hot mixture into yolks; add to remaining sauce mixture, stirring constantly, and cook 2 minutes. Remove from heat; stir in lemon juice. Cover until needed. SOURCE: Southern Living Magazine, sometime in 1979. Typos by Nancy Coleman. MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Sour Cream Tortilla Casserole Categories: Casseroles, Vegetarian, Mexican Yield: 12 servings 1/2 c Onion,chopped 2 tb Salad oil 1 cn Tomatoes(28oz) 1 pk Mexican rice seasoning mix 2 tb Salsa jalapena 12 Corn tortillas 1/2 c Salad oil 3/4 c Onion,chopped 1 lb Monterey Jack cheese,grated 2 c Dairy sour cream 1 ts Salt,seasoned Pepper,seasoned 1. Saute onion in 2 tablespoons salad oil until tender. 2. Add tomatoes, seasoning mix and salsa jalapena, breaking up tomatoes. 3. Bring mixture to a boil; reduce heat and simmer, uncovered, 15 to 20 minutes. Set aside to cool. 4. Fry tortillas lightly in a small amount of oil, 10 to 15 seconds on each side. (Do not let them get crisp.) 5. Pour 1/2 cup sauce into the bottom of a 13x9x2-inch baking dish. 6. Arrange a layer of tortillas over the sauce. (Tortillas can overlap.) 7. Top with a third of the sauce, onions and cheese. 8. Repeat the procedure twice, making 3 layers of tortillas. 9. Combine sour cream and seasoned salt; spread over cheese to edges of dish. 10. Sprinkle lightly with seasoned pepper. 11. Bake, uncovered, in preheated 325'F. oven 25 to 30 minutes. 12. To serve, cut in squares. MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Cajun Creole Categories: Casseroles, Cajun, Fish Yield: 4 servings 1 ea Onion;chopped;med 2 tb Margarine 1 ea Green pepper; chopped 1 ea Celery stalk; chopped 1 ea Bay leaf 1 tb Parsley 1 ts Cajun seasoning 1 ts Salt 1/8 ts Cayenne pepper 6 oz Tomato paste 2 c Water 1/4 c Triple Sec 2 c Shrimp; not cooked Melt margarine, add onion, green pepper and celery. Saute until tender. Stir in remaining ingredients, except shrimp. Cook over low heat for 20 minutes. Add shrimp and cook for an additional 10 minutes. Serve over rice. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Noodle Kugel Categories: Vegetarian, Casseroles, Jewish Yield: 8 servings 1 lb Or 12 oz wide egg noodles 2 tb To 3T butter or marg 3 ea Eggs, can omit yolks 2 c Cottage cheese (1 lb) lowfat 3/4 c Sour cream/yogurt-lowfat ok 8 oz Cream cheese-lowfat ok 1 ts Vanilla extract 1 ts To 2t cinnamon 1/4 c To 1/2c sugar 1/2 ts To 1t salt MMMMM--------------------------OPTIONAL------------------------------- 1 tb To 2T lemon juice 1/2 c Packed raisins 1 ea Tart apple, peeled,sliced 2 ea Ripe peaches,peel,sliced MMMMM----------------------OPTIONAL TOPPING--------------------------- 1 c Bread crumbs/wheat germ 1 1/2 ts Cinnamon 1/4 c Packed brown sugar 1. Preheat oven to 375. Lightly grease 9x13 pan. 2. Cook the noodles until about half done. Drain, and toss with butter or margarine . Transfer to a large bowl. 3. Combine eggs, cottage cheese, sour cream or yogurt, cream cheese, cinnamon, sugar, and salt in blender or food proc and whip until smooth--in several batches if necessary. Stir this into the noodles, along with whatever additional additions you choose. Transfer to the baking pan. 4. Combine the topping ingredients, and sprinkle them over the top. Bake uncovered for about 40 mins. Serve hot, warm, or at room temp. MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Beef & Corn Pie Categories: Meats, Casseroles Yield: 6 servings 1 lb Ground beef 1/2 c Chopped onion 8 3/4 oz Can whole kernel corn, Drained 8 oz Tomato sauce 1/2 c Chopped bell pepper 1 ts Dried basil leaves 1/2 ts Dried oregano leaves 1/2 ts Salt 1/4 ts Red pepper sauce MMMMM-----------------------CORNMEAL CRUST---------------------------- 1 c Flour 1/4 c Yellow cornmeal 1/4 ts Salt 1/3 c Butter, softened 4 tb Water MMMMM--------------------------TOPPING------------------------------- 1/2 c Shredded Cheddar cheese Heat oven to 400 degrees. Cook ground beef and onion in 10 inch skillet, stirring occasionally, until beef is brown; drain. Stir in corn, tomato sauce, bell pepper, basil, oregano, salt and pepper sauce. Prepare crust. Crust: Mix flour, cornmeal and salt in medium bowl. Stir in butter and enough of the water to make a soft dough. Press crust dough firmly and evenly against bottom and side of ungreased pie plate. Spoon beef mixture into pie plate. Bake 25 minutes. Sprinkle with cheese. Bake about 5 minutes longer or until cheese is melted. Let stand 10 minutes before cutting. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Pastitsio Categories: Main dish, Casseroles, Ethnic Yield: 24 servings 1 1/2 lb Ziti thick, uncut macaroni Salt 2 c Grated cheeses* 6 tb Melted butter 7 Eggs 6 c Saltsa Kima 6 c Medium Saltsa Aspri 1 ts Ground cinnamon 1/2 ts Grated nutmeg 1 c Bread crumbs *Note: Grated cheeses can be any combination of mizithra, kefalotyri (hard ricotta) or Romano cheeses. In a large pot, boil the ziti in salted water until almost tender. Drain thoroughly. In a large bowl, combine the macaroni, 1 1/2 cups of the grated cheeses, the butter, and 4 of the eggs, lightly beaten. Butter an 11" x 15" x 3" baking pan, and in it layer half the macaroni mixture. Separate 2 of the eggs and combine the 2 egg whites plus 1 more whole egg with the Saltsa Kima. Spread it evenly over the macaroni in the pan and cover with the remaining macaroni. Meanwhile, combine the Saltsa Aspri with the 2 egg yolks and the spices. Pour over the macaroni, spreading it into the corners with a spatula. Sprinkle the top lightly with the remaining cheese and the bread crumbs. Bake in a 350 degree for 45 minutes or until a golden crust develops and the sauce bubbles. Remove from the oven and allow to stand for 15 minutes before cutting into squares. Serve on a warm platter. Note: Try this once using 1 1/2 pounds of ziti for an elegant pastitsio. A very rich recipe; you can safely reduce the meat sauce and Saltsa Aspri by one cup, if desired. From: "The Food of Greece" by Vilma Liacouras Chantiles. Typed for you by Karen Mintzias MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Sweet and Sour Chicken Crockpot Categories: Main dish, Poultry, Casseroles Yield: 8 servings MMMMM----------------------PRODIGY FOOD BB--------------------------- 6 md Carrots;cut in 1/2" chunks 1/2 c Green pepper; chopped 1/2 c Onion; chopped 3 Chicken breasts;split in 1/2 1/2 ts ;Salt 10 oz Sweet and sour sauce 15 1/4 oz Pineapple chunks;drained 3 tb Cornstarch 3 tb ;cold water 4 c Rice; cooked & hot In a 3 1/2 to 4 quart crockery cooker place carrots, green pepper and onion. Top with chicken breasts. Sprinkle with salt. Pour sweet-sour sauce and pineapple chunks over all; cover. Cook on LOW setting for 7 to 8 hours or on HIGH setting for 3 1/2 to 4 hours. Remove chicken; keep warm. Blend cornstarch and water; stir into juices. Cover; cook on HIGH setting for 10-15 minutes or till thickened. Season to taste with salt and pepper. Serve over hot cooked rice. Typed for Meal Master 12/92 susan.grabowski@bnb.com Internet, TRGS55A Prodigy, 1:107/928 FIDO MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Elegant Potato SPAM Casserole Categories: Casseroles, Main dish Yield: 8 servings 1 cn Condensed cream of potato -soup (10 3/4 oz) 1/4 c Grated Parmesan cheese, -divided 2 tb Sherry 4 c Hot, prepared mashed -potatoes Vegetable cooking spray 1 cn SPAM Luncheon Meat, cut into -small pieces (12 oz) 1/4 ts Paprika Heat oven to 425'F. Combine soup, 2 tablespoons cheese, and sherry; stir until smooth. Spoon mashed potatoes into 1 1/2 quart casserole coated with cooking spray. Sprinkle SPAM on top of potatoes. Spread soup mixture over SPAM. Sprinkle remaining 2 tablespoons cheese and paprika over soup mixture. Bake 20 minutes or until thoroughly heated. NUTRITIONAL INFORMATION PER SERVING: Calories 205; Protein 11 grams; Carbohydrate 22 grams; Fat 8 grams; Cholesterol 40 milligrams; Sodium 1100 milligrams. MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: SPAM Vegetable Casserole Categories: Casseroles, Main dish Yield: 8 servings 2 cn Cream of mushroom soup -(10 3/4 oz) 1/2 c Milk 1/2 c Pasteurized process cheese -spread 1 pk Mixed frozen vegetables -(16 oz) 1 cn SPAM Luncheon Meat, cubed -(12 oz) 1 1/4 c Uncooked instant rice 1 c Shredded Cheddar cheese 1 cn French-fried onions (2.8 oz) 2 c Crushed butter crackers 1/3 c Butter or margarine, melted STATE FAIR RECIPE Jone Schumacher, Chapin, IL Heat oven to 350'F. In bowl, combine soup, milk, and cheese spread. In large bowl, combine vegetables, SPAM, rice, cheese, and onions; stir in soup mixture. Pour into 13x9" baking pan. Combine crackers and melted butter; sprinkle over casserole. Bake 50-55 minutes or until hot. NUTRITIONAL INFORMATION PER SERVING: Calories 371; Protein 13 grams; Carbohydrate 30 grams; Fat 23 grams; Cholesterol 60 milligrams; Sodium 1281 milligrams. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: SPAM Skillet Casserole Categories: Casseroles, Main dish Yield: 6 servings 2 Baking potatoes, cut into -1/8" slices 1 cn SPAM Luncheon Meat, cubed -(12 oz) 1 c Thinly sliced carrots 1 c Thinly sliced onions 1/2 c Thinly sliced celery 2 Garlic cloves, minced 2 tb Flour 1 ts Coarsely ground pepper 3/4 ts Dried whole thyme 1 cn No-salt-added green beans, -drained (16 oz) 1 cn No-salt-added whole -tomatoes, drained and -chopped (16 oz) 1 cn No-salt-added vegetable -juice cocktail (5 1/2 oz) Butter-flavor vegetable -cooking spray Cook potatoes in boiling water 3 minutes or until crisp-tender. Drain. In skillet, cook SPAM until browned; remove from skillet. Add carrots to skillet and saute 4-5 minutes, stirring frequently. Add onion, celery, and garlic; saute until vegetables are tender. Combine flour, pepper, and thyme. Stir flour mixture into vegetable mixture; cook 1 minute, stirring constantly. Add SPAM, green beans, tomato, and vegetable juice cocktail. Bring to a boil. Reduce heat and simmer 5 minutes, stirring occasionally. Remove skillet from heat; arrange potato slices over SPAM mixture to cover completely. Spray potato slices with vegetable cooking spray. Broil 6" from heat source 10 minutes or until golden. NUTRITIONAL INFORMATION PER SERVING: Calories 245; Protein 13 grams; Carbohydrate 31 grams; Fat 8 grams; Cholesterol 45 milligrams; Sodium 683 milligrams. MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Chicken-Stuffing Bake Categories: Poultry, Casseroles Yield: 6 servings MMMMM--------------------PET CANNED MILK CAN------------------------- 12 oz Canned milk 3 tb Butter 7 oz Cube stuffing mix 10 oz Cream of mushroom soup 2 c Chicken or turkey, diced 2 c Cheese, shredded 1 c Broccoli florets, cooked 1/2 ts Thyme leaves, dried Cheese can be Swiss, cheddar, or mozzarella. Preheat oven to 350. In 1-qt saucepan over high heat, scald 3/4 c milk and butter. In large bowl, pour hot milk mixture over stuffing; toss to mix well. Pat 1/2 of the stuffing mixture into buttered 12x8" baking dish. In medium bowl, stir soup, remaining milk, chicken, 1 c cheese, broccoli, and thyme until well-mixed. Spoon evenly over stuffing mixture in baking dish; top with remaining stuffing mixture. Bake for 30 minutes. Sprinkle with remaining cheese. Bake until cheese is melted. MMMMM MMMMM Title: Caribbean Casserole Categories: Main dish, Casseroles Yield: 6 servings 4 sl Pineapple; divided 32 oz Pork and beans 1 tb Mustard, prepared 6 Frankfurters 8 Cloves, whole 1/4 c Pineapple syrup Cut 2 pineapple slices in small wedges; combine with beans and mustard in a 1-1/2 quart casserole. Arrange frankfurters on top. Cut remaining pineapple slices in half; place on franks. Insert 2 cloves in each pineapple half. Pour syrup over all. Bake at 375 degrees for 45 minutes or until bubbly. SOURCE: Southern Living Magazine, March 1974. Typos by Nancy Coleman. MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Grilled Country Ribs From George Fassett Categories: Cyberealm, Meats Yield: 4 servings MMMMM----------------------MARINATING SAUCE--------------------------- 1 c Vegetable oil 1/4 c White vinegar 4 Eggs 1 tb Salt 1/2 ts Black pepper 3/4 ts Bell's seasoning 1 tb Parsley flakes 1/4 ts Oregano 1/4 ts Garlic Powder MMMMM----------------------FOILED POTATOES--------------------------- 5 md Potatoes 1/4 Stick of butter 1/2 ts Parsley 1 Clove garlic, chopped 1 sm Onion, halved and sl Salt & Pepper to tas Veg. shortening Marinating the Ribs: Place country pork rib slices in a large container, such as a tupperware-type with a tight-fitting lid, add all ingredients for marinade. Cover and shake vigorously to mix. Refrigerate, overnight best but a few hours at the least. This is an adaptation to the class "Fireman's Field Days" marinade. Preparing the potatoes: Spread out two 3 ft. sheets of heavy duty aluminum foil, splice together to form one wide one. Rub vegetable shortening on center 2/3 of foil to prevent sticking. Slice potatoes, skin still on, onto foil food processor works wonders..). Season potato slices with remainder ingredients, slice butter over top. Carefully draw sides of foil together and crimp (don't pull apart seam on bottom!) and then roll up ends. Cooking: Get grill hot, place foil potatoes over high heat and cook for to 20 min., then move to low-heat area, upper shelf, or keep warm in oven. (Check potatoes by unrolling top a bit and they should be soft, bottom layer browned well.) Keeping grill hot, lay out pork slices from marinade and grill Adjust temp for flaming/burning, not letting them fire or char. Turn baste, letting marinade cook on top of meat before turning again. The egg congeals on the hot surface of the ribs and helps to coat the ribs Continue turning and basting every few minutes until all marinade is g approx. 30-40 minutes. Cut into thickest part of a slice and check fo doneness - there should be no pink. The object of turning and basting to build up a coating of the cooked marinade on the meat, almost like crust. Meat will have a well-cooked appearance but should not be char black (don't let flames ignite marinade and burn it). Serve foil potatoes hot from foil (mmm, get the crispy ones on bottom, like potato chips!) and dive into the ribs. Add your favorite vegetable or corn on the cob for a great meal, any time of the year! From George Fassett, Cyberealm BBS Watertown NY 315-786-1120 MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: George Fassett's Meat Marinade Categories: Cyberealm, Sauces Yield: 2 servings 1 c Oil 1/3 c Vinegar 4 Eggs 1 tb Bell's seasoning 1 ts Salt 1/4 ts Pepper 1 tb Parsley flakes Oregano Add ingredients to a bowl with a lock top. Add one piece of meat at a time (either chicken, pork, beef or venison) and shake vigor- ously to mix ingredients. Then add the rest of the meat and let marinate overnight in the refrigerator. If you charcoal the meat over a grill or open fire, baste with the marinade each time you turn, and the meat will form a marinade crust. It's great. Source: George Fassett, Cyberealm BBS, Watertown NY Typed for you by: Linda Fields, Cyberealm BBS Watertown NY 1992 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: George Fassett's Steak Sauce Categories: Cyberealm, Sauces Yield: 1 3 tb Ketsup 1 ts Worchestershire sauce 2 Or 3 shakes of soy sauce Salt and pepper "Here's a very quick and easy steak sauce, mimicking A-1 sauce..I've never measured any of it, just put it together.... Take all ingredients and put it in a cup and mix well. You can vary the flavour you like the best, or jazz it up with more seasonings (garlic? celery salt? thyme?) or even add a drop or two of smoke flavoring. Regardless, it does well in a pinch when you don't have any A-1 in the house." From: George Fassett, Cyberealm BBS, Watertown, NY originally posted 4/92 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Barbequed Garlic Chicken Categories: Poultry, Barbeque Yield: 6 servings 3 lb Roasting Chicken 3 ts Garlic, chopped 2 ts Salt 2 tb Black Peppercorns 1 c Fresh Coriander, chopped 2 tb Lime Juice Tomatoes Scallions Cut chicken in half lengthwise, and remove bones, if desired. Crush the garlic with salt into a smooth puree. Coarsely crush the peppercorns with a mortar and pedestal or blender. Combine in a flat dish with the coriander, and lime juice. Rub the mixture well into the chicken on all sides, cover and refrigerate overnight or at least one hour. BBQ chicken over glowing coals, turning about every 5 minutes, until chicken is no longer pink and the skin is crisp. Garnish with tomatoes and curls of scallions. Serve with a salad of cucumber, scallions and tomatoes, seasoned with lime and salt. MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: TEXAS BEEF BARBECUE Categories: Barbeque Yield: 12 servings 3 1/2 lb Beef Brisket; In 1 Piece 1 c Catsup 1/2 c Cider Vinegar 1/4 c Worcestershire Sauce 1/4 c (1/2 Cube) Butter 3 Ribs Celery; Finely Chopped 1 md Onion; Finely Chopped 2 Cloves Garlic; Minced 1 md Fresh Or Canned Green Chile Seeded And Minced; OR 2 ts Chili Powder 1 ts Paprika 1/2 ts Salt 1/2 ts Freshly Ground Black Pepper When the fire has burned down to hot coals, spread to provide moderate heat and fit a drip pan in front of in the center of the coals. Place the brisket, fat side up, over the drip pan. Cover the grill and adjust the dampers to maintain slow steady heat. While the meat is cooking, in a sauce pan combine all of the other ingredients, blending well, and simmer for 10 minutes. After 1 hour, baste the meat lightly with the sauce and turn the meat as needed to cook evenly. Replenish the fire as needed, but don't pile the coals, as the brisket should cook slowly. Cook 4 to 5 hours total until the meat almost falls apart. Sprinkle 2 to 3 handfuls of hickory chips, that have been soaked in water, over the coals. Cover the grill or enclose the top of the meat in a sheet of foil, tucked around the bottom edges of the meat and let the hickory smoke the meat for 10 to 15 minutes. Remove the cover and brush the meat with the sauce. Place the meat on a platter and slice. It will crumble. Serve the meat and the remaining sauce on split and buttered sandwich buns. Any leftover sandwiches can be frozen and reheated in a Microwave or conventional oven, or the shredded meat and sauce can be frozen together to reheat later for sandwiches. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Rajun Cajun Ribs Categories: Barbeque Yield: 1 servings 3 lb Pork spareribs -Boiling water to cover Rajun Cajun Sauce 2/3 cup ketchup 1/4 tsp cayenne pepper 1/8 tsp pepper 1/8 tsp garlic powder 1/8 tsp chili powder Cut ribs into easy to handle portions. Cook in boiling water until tender, about 1 hour. Drain, Cool. Rajun Cajun Sauce: Combine all 5 ingredients together in small bowl. Brush over ribs. Place ribs on grill over medium-hot heat. Turn and baste often, about 10 minutes until well glazed and hot. Serves 4. More heat can be added to suit your taste. Just add more cayenne pepper. Origin: Jean Pare, Company's Coming (Barbecues) Shared by: Ed Vroone MMMMM --- MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: BARBEQUED PORK CHOPS Categories: Barbecue, Poultry, Kansas Yield: 4 servings 4 Large pork chops Barbeque seasoning Garlic salt Celery salt Paprika K.C. masterpiece sauce Rub chops with seasoning and add garlic, celery salt. Sprinkle paprika and smoke on coals for 20 min. low heat. Increase heat for about 40 min. Baste during last few minutes with sauce. Typed by Annette Johnsen Source: Kansas City Barbq. Society MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: SPICY PORK STEAK Categories: Barbecue, Kansas, Poultry Yield: 4 servings 1 1/2 lb Pork steak Dry Spice Rub 1 ts Garlic powder 2 ts Black pepper 1/2 ts Cayenne pepper 1 tb Paprika 1/2 ts Thyme 1/2 ts Oregano 1/2 ts Rosemary 1/2 ts Salt Combine spices and coat meat. Let stand 30 min. before cooking. Grill over medium heat. Sprinkle additional spice when turning Typed by Annette Johnsen Source Kansas City Barbq Society MMMMM --- MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: MOON'S MARINATED FLANK STEAK Categories: Barbecue, Kansas, Meats, Marinade, Frozen Yield: 1 servings 1 Flank steak 2 Cloves garlic crushed 2 1/2 tb Vinegar 1/4 c Honey 1 1/2 ts Ginger 3/4 c Vegetable oil Combine all and marinate overnight. Or freeze in Ziplock bag and refrigerate the night before cooking. Grill as usual. Typed by Annette Johnsen Source Kansas City Barbq Society MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: MOONEY'S STICKY MONSTER BONES Categories: Smoker, Meats, Marinade, Frozen, Barbecue Yield: 2 servings 5 lb Meaty beef ribs 1 10 1/2 oz can beef broth Dry rib seasoning Barbecue sauce Marinade 1 c Mesquite flavored bar-q sauc 1/4 c Apple cider Combine marinade and marinade meat in refrigerate over night. To freeze put meat and marinade in ziploc and refrigerate the night before grilling. Set up grill use hickory chunks of wood and pour beef broth on drip pan and add dry rib seasoning. Remove ribs from marinade and drain and liberally add barbq seasoning. Place the ribs on grill over the drip pan and smoke 2 1/2 to 3 hours. Add barbq sauce at least two to three times during the final hour. Will hold nicely in 200 degree oven for several hours if covered. Serve with extra sauce. Typed by Annette Johnsen Source Kansas City Barbq Society MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Chicken Provincial Categories: Cyberealm, Mom's best, Poultry Yield: 4 servings 1 Stewing chicken 3 c Water 1 Large onion, chopped 4 Whole black peppercorns Salt 1/2 c Celery, chopped 1 tb Parsley, finely chopped 1 tb Olive oil 1 tb Flour 1 pk Frozen peas, 10 oz 1/2 c Milk Juice and rind of 1 lemon Pepper to taste Hot rice, mashed potatoes or Noodles Disjoint chicken and cook in pressure cooker for 15-20 minutes along with parsley, bayleaf, onion, salt, peppercorns, and celery. If you don't have a pressure cooker, you can use any large pot, and cook as long as necessary over medium heat until chicken is very tender. Remove chicken, drain, and slice off meat, removing all skin. Do not discard stock. Keep chicken warm. Skim fat from the stock, and reserve 1 cup. In a heavy skillet, heat oil. Stir in flour, and cook until brown. Add 1 cup chicken stock and peas. Cover and simmer 6-8 minutes. Uncover, add milk, lemon juice and rind, salt and pepper. Bring to boil, and reduce heat and cook until thickened. On a large platter, place the mashed potatoes, rice, or noodles. On top of that, arrange the warmed chicken, and top with the peas mixture. Garnish with parsley. (works well with leftover chicken or turkey) From the secrets of Linda Fields, Cyberealm BBS, Watertown NY 315-786-1120 MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Tangerine Chicken Categories: Cyberealm, Kooknet, Poultry Yield: 4 servings 3 tb Butter 4 Skinless, boneless chicken .breast halves Salt and pepper 2 tb Flour 1 c Orangejuice, frozen concent. 1/2 c Water 1/4 ts Cinnamon 3 Tangerines,peeled & sectiond 1 tb Tangerine peel, grated In a large skillet, melt butter. Add chicken, salt and pepper. Brown chicken on both sides until chicken in thoroughly cooked. Remove and set aside. Add flour to the skillet. Cook over low heat about 1-2 minutes. Add orange juice concentrate, water and cinnamon. Simmer, stirring until sauce is thickened. Return chicken to skillet, spooning sauce over it. Cover and simmer 5 minutes or until heated through. Add tangerine sections and zest. Stir and serve. Source: Wendy Klein, Compuserve Provided to Kook-Net by Joyce Kohl; typed in MM format by Linda Fields Cyberealm BBS and home of Kook-Net 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Pan-fried Chicken Breasts Categories: Main dish, Poultry, Cyberrealm Yield: 4 servings 4 md Chicken Breast 1/2's or Boneless Breast 1/2's 1 c Vegetable oil 1 c Flour 3/4 c Breadcrumbs, plain or Italian flavored 3/4 c Instant Potato flakes 1 c Milk 1 Egg 1/2 t Sage or Poultry Seasoning Salt / Pepper to taste Any other favorite seasoning You like in your breading : BONE-IN BREASTS: 'Finger-bone' the breasts... you don't need a knife to bone out a chicken breast... tear the skin off, turn over (rib side up) and work fingers under 'keel' (breast) bone and tear off. Work fingers between rib section and meat and pull away, ending up at wing joint. Pull out wing joint section. One bone is left buried in upper edge of meat (wishbone, or collar bone of chicken). Pull bone towards bottom tip of breast, tearing it from meat and yanking remaining cartilage away (left from keel bone). Voila! Perfectly boned breast. : On underside (rib side) of breast there's a long strip of meat in center that can be pulled away. This is the 'tenderloin' of the breast, or also known as the 'chicken tender'. Tear these off whole. Remaining breast is flat. Cut lengthwise in half. Carefully, with knife horizontal to cutting board, slice the thickness in half for each piece. You should have 20 pieces... 4 from each breast and 4 tenders. OIL: Heat the cup of vegetable oil on high in large skillet or frying pan. BREADING: : Mix dry ingredients in a plastic bag, shaking well. Increase/decrease/add/subtract as your tastebuds and preferences warrant. Whip egg and milk 'til smooth in large bowl. Put all pieces in bowl to thoroughly wet. Scoop out all meat and put in plastic bag, don't bother draining, the more the merrier. Shake vigorously. Well, shake the bag vigorously, you can stand still if you like. FRYING: Place 4-6 pieces of meat in pan, frying 'til golden brown, turning occasionally. Turn the meat...don't have your back to the stove! Drain on paper towels. SERVING: Eat at least one of the first pieces fried while frying the rest, no one will ever know. Serve remaining pieces with any other dishes you deserve... er, like. Asparagus and potatoes, spaghetti and sauce, etc. (I had etc. the other night... it's only good when picked fresh!) NOTE: Breading mixture is great with fish fillet, liver, chicken-fried steak, or anything else you like to panfry. You can pre-mix in a large quantity and store in tightly covered jar or canister and have ready to use. Be sure to shake well before removing some for use (if in California, just leave on porch or under a doorway..) ENJOY! : Typed especially for YOU from Fassett's Fumbling Foodery for Cyberealm BBS, Watertown, NY, Home of Kook-Net! (315) 786-1120. Fat and Caloric Content: YES!! MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Kohl's Pizza Crust Categories: Improv, Kohl, Main dish Yield: 4 pizzas 2 1/2 c Warm water 2 pk Fleischmann's yeast 1 T Salt 1 T Melted oleo 7 c Unsifted flour Sitr yeast into the warm water until it dissolves. Set aside. Melt oleo. Add oleo to yeast and water. Add salt to flour, stir well. Add to water mixture. Dough will be sticky. Knead well using as little flour as needed. Place doug in a well greased bowl, cover with a lid or towel and let stand in a warm place until dough doubles in size. When ready to make pizza crusts, divide dough into 4 portions. Continue with directions for Kohl's Pizza Sauce. Note: This recipe is a French Bread. If you have any left over, place a roll of dough into a greased load pan and let rise. Bake as you usually bake a loaf of bread. Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of Recipes from the Kitchen of Joyce & Clem Kohl MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Kohl's Pizza Sauce Categories: Improv, Kohl, Main dish Yield: 4 pizzas 1 md Onion; finely chopped 1 Green pepper, chopped 1/4 c Olive oil 2 cn Tomato sauce & bits (lg 15oz 1/2 cn Water 1/4 c Parmesan cheese 2 ts Salt Pepper 1 ts Garlic powder Oregano - few sprinkles Parsley flakes - few sprnkls Saute onion and green pepper in oil until tender. Siphon off excess oil. Add rest of ingredients. Cook on medium heat until oven is preheated to 450 degrees. Put 1/4 of the pizza sauce on an uncooked pizza crust. Add desired pizza toppings such as pepperoni, sausage, hamburger, sliced black olives, etc. Bake on top of middle shelf until bubbly - about 12 minutes. Add about 1 handful each of grated cheddar cheese and grated mozzarella cheese. Return to oven another 12 minutes, placing on the lower rack to brown the crust as well as to melt the cheese. At the same time, if cooking more than one pizza, put the 2nd pizza on the top middle shelf to begin cooking. Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of Recipes from the Kitchen of Joyce & Clem Kohl MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Spanish Beef Roast Categories: Improv, Kohl, Main dish, Meats Yield: 8 servings 4 lb Rolled beef roast 1 lg Can whole tomatoes 1 Jar Spanish olives w/juice 1/2 c Water Brown the roast in a large pot. Add all ingredients. Bring to a boil, then cover and simmer until meat falls apart. Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of Recipes from the Kitchen of Joyce & Clem Kohl MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Rancheros Categories: Improv, Kohl, Main dish, Meats Yield: 1 servings 2 Hamburger patties 3 Pieces of 2" squares of - American cheese Chopped Ortego chilies Flour Corn meal Buttermilk 1 Egg Oleo or butter Vegetable oil On one patty, put the cheese squares. Spread chilies on top of the cheese. Place the other patty on top. Pinch the edges of the two patties together. Dip the doubled and filled patty in buttermilk, then flour, then buttermilk, then corn meal. Fry in hot oil until done. Top with an egg fried easy-over. Use oleo or butter for frying the egg. Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of Recipes from the Kitchen of Joyce & Clem Kohl MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Quick Beef Casserole Categories: Improv, Kohl, Main dish, Casserole Yield: 6 servings 1 lb Ground beef 1 md Onion, finely chopped 1 cn Spanish rice (15-oz) 1 cn Stewed tomatoes (16-oz) 1/2 c Cheddar cheese - 1/4" cubes Fry beef and onions until browned. Drain. Add rice, tomatoes, and cheese. Simmer until mixture is heat through and cheese is melted. Serve with salad and toasted garlic bread. Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of Recipes from the Kitchen of Joyce & Clem Kohl MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Oriental Stir Fry Categories: Improv, Kohl, Main dish Yield: 6 servings 1 1/2 lb Beef roast, lean (or steak) 1/2 lb Mushrooms, fresh - chopped & sliced 2 Celery stalks - centers, - diced (may need 3) 1/4 md Green pepper, diced 3 Green onions, chopped (or 4) 1/2 lb Bean sprouts 1/4 lb Snow peas 1 lb Fresh green beans 1 sm Can bamboo shoots 1 c Water chestnuts 1 Beef bouillon cube (or 2) - in 1 cup hot water 1/4 c Soy sauce (or more) 1 md Carrot, sliced thinly Chow mein noodles Brown rice Into a large wok, saute beef in oil until browned. Add bouillon. Add everything else except noodles and rice. Add some soy sauce. Stir well often, keeping vegetables moving from bottom to top to sides. Keep covered in between stirring. Cook the rice according to package directions. Serve when vegetables are tender and still crispy. Do NOT overcook! Vegetables should retain original colors and be crisp. Heap the meat and vegetable mixture over rice or noodles or both. Top with soy sauce. Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of Recipes from the Kitchen of Joyce & Clem Kohl MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Spare Ribs Categories: Improv, Kohl, Meats Yield: 5 servings 5 lb Spareribs 1 Bottle catsup ==OR== 1 - 15 oz can tomato sauce 2 T Brown sugar ==OR== syrup 2 T Worcestershire sauce 2 T Flour 1 T Hot dry mustard 1 T Chili powder 1 ts Ground cloves 1 ts Salt 1/2 ts Pepper 1 md Can crushed pineapple Cut ribs into sections of two bones each. Grease a pan with oil. Mix together catsup, brown sugar, and Worcestershire sauce. Mix together flour, mustard, chili powder, cloves, salt and pepper. Combine dry and liquid mixtures with crushed pineapple. Lay meat in layers in a pan, with some sauce in between, then top all with remaining sauce. Bake at 300 degrees for 1 hour or until done. Brown under broiler, turning pieces over to brown both sides. Watch carefully and do not allow sauce to burn. In fact, it's best to remove the sauce until ribs are browned, and then spread it over the ribs after browning. Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of Recipes from the Kitchen of Joyce & Clem Kohl MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Kohl's Turkey & Stuffing Categories: Improv, Kohl, Main dish, Poultry Yield: 1 20# Turkey 1 Doubled recipe corn bread - Prepare a week before and - break up to dry 1 1/2 Loaves GOOD white bread - Begin drying w/corn bread - one week before. 20 lb Turkey 2 1/2 lg Onions, diced Celery hearts and leaves, - diced to equal same amount - as onions Chicken broth Butter Water Salt and pepper Sage 6 Eggs Flour One week before: Bake a 9 x 13 pan of corn bread. Cool. Break into chunks and put in very large Tupperware container or large roasting pan. Add 1 1/2 loaves of bread - spread slices for drying moving around daily, and breaking up as the slices dry out. Use good bread - the cheap stuff is NOT as good! Keep covered with a clean dish towel, do NOT seal with lid. Preparation and Cooking: Clean a a thawed turkey (thaw in the refrigerator about 3-4 days for a 20 pound turkey). Place the turkey breast DOWN in a large roasting pan (enamel is great). Add the neck and giblets. Slice about 2 sticks of butter and place these all over the turkey. Open one can chicken broth and pour in the bottom of the pan. If the roaster lid fits, use it to cover the turkey. If it doesn't, make a cover with heavy foil by tearing off two pieces of foil about 12 inches longer than the pan and make a "sealed" fold along the lengthwise edges. Put over the turkey like a tent - that is, leave some space in the center rather than having the foil touch the turkey. Pinch the edges of the foil tightly around all edges to seal juices in as turkey bakes. Bake in a 325 degree oven until about 1 hour BEFORE the turkey is completely done! You'll have to check a 20 lb turkey in about 2 1/2 hours or 3 hours. If your turkey is TOO done, it will not be as good. Ideally, the meat should not be falling away from the bones. Set a timer for 2 1/2 hours... and about 1 hour before you think the turkey is ready for adding the stuffing, begin preparing it. Do NOT prepare too far ahead of time. Dice the onions and celery hearts/leaves (if you don't have hearts, use lots of leaves - this is one of the "secrets" of my stuffing). Together, the onions and celery should equal at least 6 cups, more or less. Remove the turkey carefully. Move the turkey to another container (I use the roaster lid or an aluminum baking pan). Pour the broth through a strainer into the sauce pan you'll be using to make the gravy. Retain the rest for the stuffing. If more liquid is needed, use cans of chicken broth and/or 1 stick of butter to 1 cup of water. Into a large container (I use the huge tupperware bowl), put the dried corn bread, bread, onions and celery. Pour in any left over broth. This may be hot, so wait for it to cool. Mix with a large wooden spoon. Add enough chicken broth to cool the mixture enough that it can be mixed with your hands. Each hardened piece of corn bread and bread should be smashed with your fingers. When the mixture is cool enough that it won't cook the eggs, add the eggs. Remember to break the eggs into another container. This will prevent egg shells in your stuffing!!! (Eggs in stuffing: another "secret.") Add salt, lots of pepper, and lots of sage. Mix by hand, adding more broth as needed for a nice thick and moist mixture - not too sloppy. Taste it! This is where YOUR judgment comes into play. The stuffing should have a hint of pepper, and a definite taste of sage. When the stuffing looks right and tastes right, start putting it in the bottom of the roaster. Put in enough so that you have about 1/2" of stuffing in the pan. Now place the turkey ON TOP of the stuffing, breast UP. Continue adding the stuffing all around the turkey. If you have enough, you can completely bury the turkey in stuffing! Bury the neck and giblets in the stuffing - push then in and cover them. (My favorite part of the turkey is the neck - no one in my family DARES to use it in gravy!) If you want giblet gravy (ugh!) hold back the giblets and do your thing with them. Cover as before, return to the oven for about 2 hours, or until celery and onions are tender. Make gravy by adding a couple of large scoops of stuffing into the retained broth. Make a thickening of flour and water (or cornstarch) to thicken your gravy as desired. If you don't have enough broth, open another can of Chicken broth!  This turkey is NOT "pretty as a picture" but I guarantee it's the most delicious way in the world to prepare turkey and stuffing (or chicken and stuffing). Clem's grandmother raised fourteen children and this was the only way to prepare enough "dressing" for the entire family. Of course, she cooked her meals in a wood cook stove. This method of preparation was handed down to Clem's mother who then taught it to me....Joyce Kohl  IT NEVER TURNS OUT THE SAME WAY COOKBOOK (Kitchen of Joyce & Clem Kohl MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Chulupa Categories: Improv, Kohl, Mexican, Main dish, Meats Yield: 1 recipe 3 lb Pork loin roast, trim fat 1 lb Pinto beans 2 Garlic cloves, chopped 2 T Chili powder 1 T Cumin seed 1 T Oregano 1 cn Green peeled chili peppers 3 ts Salt Put everything into a large pot. Cover with water. Cook covered over a low heat for 6 hours. Keep adding water to cover the meat. Remove meat, and cook without the meat until thickened. Shred meat and put back into the pot. Serve with Fritos, grated cheese, chopped onions, lettuce, tomatoes, chopped avocado, and taco sauce. Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of Recipes from the Kitchen of Joyce and Clem Kohl MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Plum-Glazed Butterflied Quail Categories: Poultry, Main dish Yield: 4 servings 12 Quail; thawed if frozen 2 tb Butter or Margarine 1/3 c Plum Jam 1/4 ts Basil Leaves; dried 1 tb Red Wine Vinegar Salt Pepper Rinse quail and pat dry. Cut through backbone of each bird with poultry shears or a knife. Place quail, skin-side up, on a flat surface and press down firmly, cracking bones slightly, until birds lie flat. In a 2 to 3 cup pan, combine butter, jam, and basil; stir over medium heat until jam melts. Blend in vinegar and set aside. Place birds, skin-side up, on a grill 4-6" above a solid bed of hot coals. Cook, turning occasionally, until skin is browned and breast meat is still pink at bone, (cut to test) 8-10 minutes total. During the last 5 minutes on the grill, baste with the jam mixture. Add salt and pepper to taste. Per Serving: Calories: 373, Protein: 30 g, Fat: 22 g, Carbohydrates: 12 g, Sodium: 121 mg, Cholesterol: 10 mg. Source: Unknown Typed by Katherine Smith MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Breakfast Burrito Categories: Cheese/eggs, Mexican Yield: 2 servings 2 Flour Tortillas 1/2 c Monterey Jack Cheese; grated 2 Eggs Tabasco Sauce Salt Black Pepper 1 ts Butter 2 tb Green Onions; chopped 2 tb Salsa Heat pan large enough to accommodate 1 tortilla. Warm tortilla for about 1 minute. Heated side should begin to brown slightly. Flip and sprinkle 1/4 cup cheese evenly over surface. Cover for about 1 minute or until cheese is melted. Keep warm while preparing second tortilla in same way. When tortillas are nearly ready, beat eggs with several drops of Tabasco sauce and salt and pepper as desired. Heat butter in separate pan, add green onions, stir for a few seconds and add eggs. Over medium heat, scramble eggs to your taste. Add salsa and stir briefly. Divide egg mixture between 2 tortillas, distributing egg along 1/3 of each tortilla. Add additional ingredients if you wish and roll from side with egg on it. Source: Medford Mail Tribune, 13 September 1994 Typed by Katherine Smith MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Easy Lasagna Categories: Pasta, Main dish, Sean likes Yield: 6 servings 15 oz Non-Fat Ricotta Cheese 10 oz Frozen Chopped Spinach; -thawed and squeezed dry 1/2 c Frozen Egg Substitute; -thawed 1/3 c Parmesan Cheese; grated 1/4 c Parsley; chopped 1/4 ts Nutmeg; ground 1/4 ts Red Pepper Flakes; crushed 3 1/2 c Tomato Sauce; homemade or -otherwise 9 Lasagna Noodles 1/4 c Red lentils 1 1/2 c Non-Fat Mozzarella Cheese; -shredded Preheat oven to 350øF. Combine ricotta cheese, spinach, egg substitute, 2 tb Parmesan cheese, parsley, nutmeg and pepper. Mix well. Pour 1 cup sauce into a 11 x 7 x 2" baking dish. Arrange 3 lasagna noodles in a single layer on top of sauce. Spoon 1/3 of spinach and ricotta mixture over top and 1/2 cup mozzarella and rest of Parmesan cheese. Pour 1 1/2 cups of tomato sauce over cheese. Place another layer of noodles on top and repeat layering, using mozzarella cheese only. Cover tightly with aluminum foil and bake for 1 hour. Remove foil and bake 10 minutes longer. Let stand 10 minutes before cutting. Per Serving: Calories: 285, Fat: 2 g, Cholesterol: 8 mg, Sodium: 500 mg. Source: Medford Mail Tribune, 13 September 1995 Typed by Katherine Smith MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Spicy Black Bean Burritos Categories: Beans, Mexican, Main dish Yield: 6 servings 1 c Broccoli; chopped 1/2 c Onion; chopped 2 Cloves Garlic; finely -chopped 1 tb Margarine 1 c Yellow Squash; julienned 2 tb Shelled Pumpkin Seeds; -roasted 1 tb Lemon Juice 1/4 ts Red Pepper Flakes 1/4 ts Ground Cumin 1 sm Red Pepper; cut into 2" -strips 15 oz Can Black Beans; drained 6 Flour Tortillas; warmed Cook broccoli, onion and garlic in margarine in a 10" non-stick skillet, stirring frequently, until onion is tender. Stir in remaining ingredients except tortillas. Cook, uncovered, stirring occasionally until squash and bell pepper are crisp-tender. Spoon about 1/2 cup vegetable mixture into center of each tortilla. Fold one end of tortilla up about 1" over mixture; fold right and left sides over, overlapping. Fold remaining end down. Source: Medford Mail Tribune, 13 September 1994 Typed by Katherine Smith MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Spinach Souffle Categories: Vegetables, Cheese/eggs, Main dish Yield: 6 servings 1 c Blanched Spinach; water -pressed out or frozen -chopped spinach, thawed 3/4 c Onion; chopped 3 tb Olive Oil 3 tb Flour 1 c Light Cream; hot 3 Egg Yolks 1 tb Sour Cream Salt Pepper 1/4 ts Nutmeg 5 Egg Whites; at room -temperature 1/4 ts Cream Tartar If using freshly-blanched spinach, chop very fine (be sure that all of the moisture has been squeezed from the leaves.) Saute the spinach with the onion and olive oil in a saute pan until the onion is transparent; remove from heat and set aside. Melt the butter in a saucepan, then whisk in flour and cook slowly for about 2 minutes without browning. Remove pan from heat, stir in the light cream and combine well. When the mixture is smooth, return the pan to the heat and cook for about 2-4 minutes. Remove from heat. Stir a portion of the sauce into the egg yolks, then return the yolk mixture to the pan; add the spinach mixture, sour cream, and salt and pepper (to taste) and nutmeg; cool. Beat egg whites with cream of tartar until stiff but not dry. Gently fold the egg whites into the spinach mixture. Gently spoon the mixture into a prepared souffle dish with wax paper collar, and place in a preheated 400øF oven. Immediately turn the oven down to 375øF and bake for 25-30 minutes, or until done. Source: Medford Mail Tribune Typed by Katherine Smith MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Baja Chicken Pasta Salad Categories: Poultry, Low-cal, Mexican, Vegetables, Salads Yield: 6 servings 3/4 lb Chicken Breast; * 6 oz Dried Mixed Fruit; ** 1 c Ring Macaroni Or Orzo; Raw 1 c Jicama; Cubed 2 ea Green Onions/Tops; Sliced 1/2 c Mayonnaise Or Salad Dressing 2 tb Sour Cream Or Plain Yogurt 1 ts Red Chiles; Ground 1/4 ts Salt * The chicken breast should be boneless, skinless and weigh about 3/4 of a pound. ** You should use 1 6-oz package of diced mixed fruit. There should be about 1 1/2 cups of the mixture. ~--------------------------------------------------------------------- ~-- Heat enough salted water to cover the chicken breast (1/4 tsp salt to 1 cup of water) to boiling in a 4 quart Dutch oven. Add the chicken breast. Cover and heat to boiling, reduce the heat and simmer until the chicken is done, about 15 to 20 minutes. Remove the chicken with a slotted spoon. Heat the water to boiling and add the fruit and ring macaroni or orzo gradually so that the water continues to boil. Boil, uncovered, stirring occasionally, just until the ring macaroni is tender, about 6 to 8 minutes or 10 minutes for the orzo, then drain. Rinse with cold water and drain again. Cut the chicken into 1/2-inch pieces and mix with the fruit, macaroni, jicama and onions. Mix the remaining ingredients and toss with the chicken mixture. Cover and refrigerate until chilled, at least 2 hours. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Pasta Salad Categories: Salads, Vegetables Yield: 15 servings 1 lb Pasta, spirals 1 pk Viva Italian dressing 1 ea Cucumber, cubed 1 ea Fresh Broccoli, cut up 1 cn Cici beans, optional 1 ea Carrots, cut up 1 ea Celery, cut up Cook pasta as directed on the box. Drain. Add a little Italian dressing to prevent sticking together. Cool. While pasta is cooling, cut up all fresh vegetables into bite size pieces. Add any vegetables that you prefer. In a large bowl, add vegetables to pasta. Add Italian dressing and mix thoroughly. Chill salad. Prior to serving, add remaining Italian dressing and mix again. Salad is excellent when cold. The longer you chill it, the better it is. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Seafood Pasta Salad Categories: Low-cal, Salads, Fish, Ethnic, Vegetables Yield: 4 servings 2 c Pasta, tri-colored spiral 1 c Shrimp, cooked 1/3 c Green pepper, diced 1/4 c Carrots, sliced 1/2 c Zucchini, sliced 1/3 c White wine worcestershire 1/3 c Mayonnaise salt and pepper to taste * cook pasta according to package directions ** 1 can (6 1/2oz.) tuna, drained and flaked can be used for shrimp. *** Lea & Perrins White Wine Worcestershire Sauce. . In a mixing bowl, combine pasta, shrimp or tuna, bell pepper, carrots and zucchini. Add Worcestershire, mayonnaise, salt and pepper and toss lightly to combine. Refrigerate at least 30 minutes before serving. BETTER HOMES AND GARDENS for free recipe booklet, write Lea & Perrins, P.O.Box 1579, Ridgely, MD 21681 MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Pasta Salad with Chicken and Artichokes Categories: Salads Yield: 6 servings 1 lb Pasta shells 2 tb Oil 1 1/2 c Mayonnaise 3 tb Lemon juice 3 tb Chopped parsley 1 ts Dried parsley 3 c Diced cooked chicken 6 oz Jar artichokes chopped and 1 ea Dash of tabasco 1 ea Toasted almonds Cook pasta in large pot of boiling, salted water until tender, but firm, 8 to 12 minutes, stirring often. Drain well and rinse with cold water. Shake out excess water and toss pasta with oil. Combine mayonnaise, lemon juice, parsley and basil. Place pasta in large bowl. Add mayonnaise mixture, chicken, artichokes and tabasco. Toss well. Garnish with almonds. For a decorative presentation, serve in avocado halves, in tomato cups or on lettuce leaves. Yields 6-8 servings. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Italian-Style Pasta Salad Categories: Salads, Mom's best, Side dishes Yield: 8 servings 4 oz Vermicelli or spaghetti 1 6oz jar marinated artichokes 1/2 sm Zucchini, sliced 1 Carrot, shredded 2 oz Sliced genoa salami,strips 1 c Shredded mozzarella cheese 2 tb Grated parmesan cheese 2 tb Salad oil 2 tb White wine vinegar 3/4 ts Dry mustard 1/2 ts Oregano 1/2 ts Crushed basil 1 Clove garlic, crushed Break pasta in half. Cook pasta according to directions. Drain and set aside. Drain artichoke hearts, reserving marinade. Coarsely chop artichoke hearts. Have the zucchini slices. In a large bowl, combine the cooked pasta, artichokes, zucchini, carrots, salami, and cheeses. In a screw-top jar, combine the reserved marinade, salad oil, vinegar, mustard, oregano, basil, and garlic; shake well. Pour over pasta mixture; toss to coat. Chill several hours. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Shrimp and Pasta Primavera Categories: Fish, Ethnic, Microwave, Chin/japan Yield: 4 servings 16 oz (1 bag) frozen pasta and Vegetables in cheese Flavored sauce 1 1/2 c Frozen cleaned raw shrimp 1/4 c Sour cream 1/2 ts Dill weed 1>. Place contents of bag in a 2-quart casserole. Cook according to package instructions. Set aside. 2>. Place shrimp in a 2-cup glass measure; cover with vented plastic wrap. Stirring midway through cooking. Microwave on high 4 minutes or until shrimp turn pink. Drain and add to pasta mixture along with sour cream and dill weed. MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Pasta Ala Oglio with Shrimp Categories: Cyberealm, Mom's best, Ethnic, Low-cal, Italian Yield: 1 servings 1 tb Light margarine 1 ts Preminced garlic or 2 1/2 Cloves of minced garlic 1 c Cooked pasta of your choice 3 oz Cooked shrimp 1 ts Dill 1 ts Parsley 1/2 ts Basil Salt and pepper to taste Parmesan cheese to taste 1. In a small saute pan, saute the margarine and garlic. Note: the author likes garlic, you may choose to add more or less as you prefer. 2. Once the garlic and margarine have reached a tender consistency, add the spices, and blend. Add the cooked shrimp, and saute until shrimp is warm. 3. Add cooked pasta to saute pan, toss gently but thoroughly, and transfer to warm plate. Add salt, pepper, and parmesan cheese to taste. Source: Linda Fields Each serving contains: 3 protein exchanges, 2 bread exchanges, 1 1/2 fat exchange MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Pasta with Fresh Vegetables Categories: Italian, Vegetables Yield: 8 servings 1 Bunch Fresh Broccoli, Broken Into Flowerets 4 Carrots Cut Into Small Pieces 1/4 c Olive Oil 2 md Onions Diced 1 pt Fresh Mushrooms, Sliced 3 md Zucchini, Sliced 2 lb Linguini 2 cl Minced Garlic Pepper Minced Parsly To Taste Olive Oil and Oleo for Tossing 1 lb Linguine 1. in a Large Pot, Bring Approximately 6 Cups Of Water To a Boil. Blanch the Carrots and Broccoli for 2 To 3 Minutes. Drain and Save the Water. 2. Heat Oil in a Large Skillet and Quickly Saute the Onions, Mushrooms and Zucchini. 3. in a Large Pot, With the Water from the Vegetables, Cook the Linguini for About 7 To 8 Minutes until AL Dente (Firm). 4. Meanwhile, Coat a Large Skillet With Olive Oil and Heat. add minced Garlic (Use More Oil If Needed). Combine All the Vegetables and Saute until Very Hot. 5. Gently Mix the Vegetables and Season With Pepper and Minced Garlic. 6. Drain the Linguini and Toss in Olive Oil and Oleo. 7. Mix the Linguini With the Vegetables and Serve Immediately While Hot. MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Pasta Ala Puttanesca Categories: Cyberealm, Mom's best, Italian Yield: 4 servings 1 lb Spaghetti, linguini, or Other pasta of your choice 2 cn Peeled italian tomatoes 1/4 c Olive oil 1 ts Oregano 1/8 ts Dried red pepper flakes 1/2 c Tiny black Nicoise olives 1/4 c Drained capers 4 cl Garlic, peeled and minced 8 Anchovie filets, chopped 1/2 c Chopped parsley 2 tb Salt 1. Bring 4 quarts water to a boil; add salt and stir in spaghetti. Cook until tender but still firm. Drain, and transfer to heated plates. 2. While spaghetti is cooking, drain the tomatoes, cut them cross- wise into halves, and squeeze out as much liquid as possible. Combine tomatoes and olive oil in a skillet and bring to a boil. Keep the sauce at a full boil and add remaining ingredients except pasta, one at a time, stirring frequently. 3. Reduce heat and continue to cook for a few minutes, or until sauce has thickened to your liking. Serve immediately over hot pasta and garnish with additional parsley. Source: The Silver Palate Cookbook MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Pasta Carbonara Categories: Cyberealm, Mom's best, Italian Yield: 4 servings 7/16 kg Thick-sliced bacon, diced 29 5/8 ml Salt 7/16 kg Linguini 3 Eggs 78 7/8 ml Chopped Italian parsley Grated Parmesan cheese Fresh ground pepper to taste 1. Saute the bacon in a small skillet until crisp. Remove with a slotted spoon and drain well on a paper towel. 2. Boil the water and cook linguini until firm and tender. 3. Meanwhile, beat the eggs thoroughly in a large bowl suitable for serving. Have the cooked bacon and the chopped parsley ready at hand. 4. When the pasta is done, drain it immediately in a colander, and pour into the bowl of eggs and immediately begin tossing it. As the strands of pasta become coated with the beaten eggs, their heat will cook the eggs. 5. Sprinkle the bacon and parsley on, and serve immediately. This is great with lots of freshly grated Parmesan cheese and freshly ground black pepper. Source: The Silver Palate Cookbook MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Chris Perry's Pasta Salad Categories: Cyberealm, Salads Yield: 6 servings 1/2 Red onion, chopped 1/2 Green pepper, chopped 6 oz Sliced pepperoni, cut in -halves or quarters 4 oz Shredded cheddar cheese 1 sm Tomato, cubed 1/2 cn Chopped black olives (small) Presto Italian dressing 1 Box Three colored pasta 1. Cook and chill pasta. Add vegetables and other ingredients. 2. About 1 hour before serving, add dressing and toss. Toss before serving. 3. Salt and season to taste. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Pasta e Fagioli Categories: Italian Yield: 6 servings 3 tb Olive oil 1 Large onion, chopped 2 Carrots, sliced into half Moons 2 Stalks of celery, sliced 2 Cloves of garlic, minced 2 Small zucchini, sliced into Half moons 1/2 lb Spinach 3 c Chopped plum tomatoes with Liquid (28 oz. can) 15 oz Canned canellini beans with Liquid (or 1 cup cooked Dried beans) 1/4 c Chopped fresh parsley 2 tb Chopped fresh basil (or 1 tsp dried) Oregano (optional) Freshly ground black pepper To taste 1 lb Short, chunky pasta (ziti, Spiral, or shell) Grated parmesan (optional) Olive oil (optional) Heat the olive oil in a large pot. Saute the onion, carrots, and celery for a few minutes. Add the garlic, zucchini, and any dried herbs you're using. Saute, stirring occasionally. A few minutes later, add the spinach and cook until just wilted. Mix in the tomatoes and white beans. Add water to make it the consistency you like. Flavor with parsley, fresh herbs, and black pepper. Simmer gently for 15-20 minutes while you cook the pasta. Cook the pasta al dente in a large pot of boiling water. Drain. In individual pasta bowls, serve pasta topped with the "bean soup." If desired, top with grated Parmesan cheese and drizzle on a little olive oil. Source: Sundays at the Moosewood Restaurant by the Moosewood Collective : (1990) MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Pat's Famous Meatballs for his Famous Pasta Sauce Categories: Cyberealm, Mom's best, Italian, Meats Yield: 24 meatballs+ 4 1/2 lb Ground chuck or lean beef 2 Eggs 1 tb Garlic salt 1 tb Italian seasoning 3 c Or more Italian bread crumbs 3/4 c Or more Grated Romano cheese In a very large bowl, add all ingredients except the cheese. The mixture will be very very dry (this is good, as the crumbs will ab- sorb any fats in the sauce!). Mix well. Add the cheese. Form meatballs to the size you desire and saute all sides until just brown. Drop in the sauce you are making. This recipe will make 24 +/- "larger than golf-ball size", or smaller, depending on your desires. Source: Pat Fields, Cyberealm BBS Watertown NY Typed for you in MM format by Linda Fields, Cyberealm BBS Watertown NY MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Pasta wit Fresh Basil, Tomato and Parmesan Categories: Salads Yield: 8 servings 12 oz Radiatore 1/2 c Olive oil 2 tb Freshly squeezed lemon juice 1 1/2 c Chopped fresh basil 3 c Chopped very ripe Italian Tomatoes 3/4 c Freshly grated parmesan Cheese Salt Freshly ground black pepper Fresh basil leaves (garnish) Cook pasta in 4 qts boiling water until very al dente. Drain and toss with olive oil and lemon juice. Cool to room temperature, occasionally stirring the pasta to coat thoroughly. Add chopped basil, tomatoes, cheese and salt and pepper to taste. Mix thoroughly but gently. Garnish with basil leaves. MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Pasta with Putanesca Sauce Categories: Italian Yield: 4 servings 4 Cloves garlic; finely chop 2 tb Olive oil 15 Calamata olive; pitted, or -pitted ripe olives 2 cn 16 oz ea. tomatoes 1/2 Of a 2 oz. can anchovy -fillets; mashed 3 oz Bottle capers in brine; 1/4c 1/3 c Parsley; chopped Salt Pepper In large skillet cook garlic in oil till tender but not brown. Add olives, tomatoes, anchovies, capers, and parsley. Season. Bring to boiling; reduce heat. Simmer, uncovered for 45 minutes. Serve over pasta. Makes about 4 cups of sauce. "The Manganoro Italian Family Cookbook" Seline Dell'orto MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Pat's Famous Pasta Sauce Categories: Cyberealm, Mom's best, Sauces Yield: 1 large pot! MMMMM----------------------FROM: PAT FIELDS--------------------------- MMMMM-----------------CYBEREALM BBS 315-785-8098---------------------- 4 qt Tomatoes 1 30 oz jar Spaghetti Sauce 1 cn 20 oz tomato sauce 3 cn Tomato paste 4 tb Italian seasoning 1/2 ts Ground sage 2 ts Garlic powder or salt 1 tb Oregano 1 ts Parsley 2 tb Sugar 1/2 c Romano cheese, grated 1/2 c Parmesan cheese, grated NOTE: It is best to use fresh canned tomatoes and when you use the spaghetti sauce, the thicker the better (we use Prego). In a very LARGE pot, using a vegetable mill, grind tomatoes to remove seeds and hard pulp. Pour the tomato sauce and spaghetti sauce in the mill, and process it.If the tomatoes you added were watery, you might want to add a second jar/can of spaghetti sauce. Clean the jars out with water. The point you are trying to do is to retain as much of the essence of the ground whole tomatoes as possible. Discard the debris. Add the tomato paste directly to the tomato mixture. (Note, clean the cans of paste as best as possible... you want them to be very clean.) Mix well. Salt and pepper to taste. Add all spices and the cheeses and mix well. Cover and place on very low heat. If you wish to add meatballs to the sauce while it is cooking now is the time to make them. Once made, add them directly to the sauce. As it cooks you may want to adjust the spices and the cheeses depending on your tastes. We add at least another tablespoon of oregano, 2 table- spoons of parsley, a little more salt, and at least another 1/2 cup each of romano and parmesan cheeses. Stir every half hour or so to prevent scorching on the bottom of the pot. When the sauce is cooked down to your taste (and the meatballs are done to your liking), remove from heat and let sit for 1/2 hour. Source: Pat Fields,Cyberealm BBS Watertown NY Typed for you in MM format by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120 Typist's note: This is the absolutely BEST sauce we have ever eaten, and we have references for it from the users of the BBS!! Enjoy! MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: MARINATED PASTA SALAD Categories: Salads Yield: 4 servings MMMMM--------------------------DRESSING------------------------------- 1/2 c Vegetable oil 2 tb Lemon juice 2 tb Red wine vinegar 1 ts Oregano leaves 1/2 ts Dry mustard 1/2 ts Basil 1/4 ts Paprika 1/4 ts Thyme 1 Clove garlic, crushed Dash pepper MMMMM---------------------------SALAD-------------------------------- 2 1/2 c Pasta shells or spirals - uncooked 1 c Broccoli flowerets - cooked tender-crisp 1/2 Medium red onion - thinly sliced 2/3 c Sliced pepperoni 2 Medium tomatoes 4 Hard-cooked eggs, wedged Combine all dressing ingredients. Refrigerate for at least 1 hour. Cook pasta, following package directions. Rinse cooked pasta in cold water to prevent sticking. Add broccoli, red onions and pepperoni. Chill. Just before serving, slice tomatoes into eights and add to salad. Mix in dressing and toss well. Garnish with egg wedges. Serve immediately. Preparation time: 20 minutes Servings: 4 Calories/serving: 675 Courtesy: Northeast United Egg Producers : Durham, NH : No copyright shown MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: TEX-MEX PASTA SALAD Categories: Salads Yield: 1 servings 4 Tomatoes, chopped 1 Green pepper,cubed 1 Yellow pepper, cubed 1/2 Hot pepper, chopped 3 tb Olive oil 3 tb Red wine vinegar 1 Clove garlic, minced 2 tb Chopped parsley 1 tb Chili powder 2 c Cooked pasta 1/2 c Jack cheese, cubed 2 tb Sunflower seeds Combine vegetables in large bowl. Combine oil, vinegar, garlic, parsley, chili powder, salt & pepper to taste. Pour over vegetable mixture. Stir in cooked pasta, sprinkle with cheese and sunflower seeds, toss. Chill. MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Garlicky Pasta Chicken Salad Categories: Salads Yield: 1 servings 6 Whole heads of fresh -garlic 3/4 c Olive oil 4 Rosemary sprigs (optional) 1/4 c Fresh basil leaves 1 tb Fresh rosemary leaves or 1 -tsp dried 8 oz Corkscrew pasta, cooked and -drained 2 c Cooked chicken, cut in -strips 1/2 c Sliced green onion 1/2 c Freshly grated parmesan -cheese 2/3 c Chopped walnuts -salt and pepper to taste -lettuce leaves Separate cloves of garlic and drop into boiling water for 1 minute. Drain and peel. Place peeled cloves in small saucepan with oil and optional rosemary sprigs. Cook gently, covered, stirring occasionally, for about 25 minutes or until garlic is tender. Discard rosemary sprigs and puree garlic with 1/2 cup of the olive oil, basil, and the rosemary leaves. Place pasta in large bowl and add garlic puree, chicken, onion, Parmesan, salt and pepper. Mix thoroughly. Add more olive oil if needed to moisten salad. Let salad sit for 1 hour a room temperature (provided its not a hot room that will invite bacteria to go nuts!) or refrigerate, returning mixture to room temperature before serving. Toast walnuts in 375-degree oven for 10 minutes. Stir into the salad and serve over a mix of crisp, chilled lettuces. From: Micaela Pantke Date: 09-03-93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Glazed Turkey Steaks Categories: Poultry, Main dish, Barbeque, Low-cal Yield: 4 servings 2 tb Orange marmalade 1 tb Lemon or lime juice 2 ts Soy sauce 1 x Clove garlic, minced 1/4 ts Curry powder 4 x Turkey breast steaks * * tenderloin steaks, 4 ounces each ~------------------------------------------------------------------- For glaze, in a small bowl stir together marmalade, lemon or lime juice, soy sauce, garlic, and curry powder. Brush some of the glaze over both sides of the turkey steaks. Grill turkey on an uncovered grill directly over medium coals for 6 minutes. Turn and brush with glaze. Grill 6-9 minutes more or till turkey is tender and no longer pink. BROILING DIRECTIONS: Place turkey on the unheated rack of a broiler pan. Broil 4-5" from the heat for 3 minutes. Turn and brush with glaze. Broil 3-5 minutes more or till no longer pink. Per serving: 143 calories, 26 g protein, 7 g carbohydrates, 1 g fat, 71 mg cholesterol, 217 mg sodium, 272 mg potassium MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Chicken or Turkey Casserole Categories: Poultry, Main dish, Ethnic Yield: 1 servings 1 x Cubed chicken or turkey 2 c Pepperidge Farm Snd Stuffing 1 pk String beans, french cut 2 1/2 tb Blanched slivered almonds 1 cn Cream of mushroom soup 1/2 c Milk 2 tb Butter, melted 1 1/2 c gravy or 1 can condensed cream Use as much sliced or cubed chicken or turkey as desired. Partially cook frozen green beans. Arrange 2/3 c Pepperidge Farm Seasoned Stuffing, green beans, and almonds in layers in greased, shallow casserole. Pour over all milk. Moisten 1-1/3 c Stuffing with 1/4 c hot water and 2 T melted butter. Spread over casserole. Bake in hot (400 degree) oven for 30 minutes or until hot and bubbly. Mrs. Bernard Mahon MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Honey Basted Turkey Categories: Main dish, Poultry Yield: 10 servings 6 lb Turkey 1/2 c Oil 1/2 c Soya sauce 2 tb Honey 1 1/2 ts Ground ginger 1 1/2 ts Dry mustard 2 ea Cloves garlic, minced Cut turkey into pieces as follows; 2 wings, 2 drumsticks, 2 thighs, 4 breast pieces and 4 back pieces. Combine oil, soya sauce, honey, ginger, mustard and garlic. Marinate turkey in soya mixture 2 hours in refrigerator. Drain turkey pieces, reserving marinade. Place drumsticks, thighs and breast pieces 6 - 8" above medium hot coals. Grill for 30 minutes, turning occasionally. Add wings and bake pieces. Grill another 30 minutes, turning occasionally. Baste with marinade and grill until turkey is tender about 20 minutes. MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Impossible Turkey Pie Categories: Poultry, Cheese/eggs, Main dish Yield: 6 servings 2 c Turkey or chicken;cked;cutup 4 1/2 oz Mushrooms; sliced; drained 1/2 c Green onions; sliced 1/2 ts Salt 1 c Swiss Cheese; shredded 1 1/2 c Milk 3/4 c Bisquick 3 Eggs Heat oven to 400. Lightly grease a 10" pie plate. Sprinkle turkey, mushrooms, onions, salt, and cheese in pie plate. Beat remaining ingred. until smooth, in blender on high. Pour into pie plate. Bake until golden brown and knife inserted halfway between center and edge comes out clean, 30-35 minutes. Let stand 5 min. before cutting. Refrig. any remaining pie. Makes 6-8 servings. Can Substitute smoked cooked ham for the turkey. HIGH ALT: Bake 35-40 min. FROM BISQUICK RECIPE CLUB LISA CRAWLEY TSPN00B MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Turkey Divan Categories: Poultry, Main dish Yield: 2 servings 4 tb Butter 2 tb Flour 1 c Cream 2 c Diced turkey 4 Spears broccoli, sliced Lengthwise 1/2 ts Mixed vegetable seasoning 1/2 c Parmesan cheese, grated In a sauce pan, melt butter and gradually stir in flour to make a smooth paste. Slowly add cream and whisk until smooth. Place turkey in baking dish, alternating with layers of broccoli spears. Pour sauce over all and sprinkle on vegetable seasoning. Top with Parmesan cheese. Bake at 350 degrees for 20-30 minutes; cheese will be bubbling and slightly browned. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Turkey Stew with Dumplings Categories: Poultry, Casseroles Yield: 4 servings 1 1/4 lb Turkey breast tenderloins 4 Slices diced bacon 4 Carrots cut in chunks 2 Quartered onions (I use Diced) 2 Stalks celery, cut in Chunks 2 c Water, divided 1/4 ts Rosemary 1 Bay leaf 3 tb Flour 1 c Bisquick 1/3 c Milk 4 oz Can chicken broth Contributed to the echo by: BOYD NARON TURKEY STEW WITH DUMPLINGS Saute bacon in Dutch oven until partially crisp. Cut turkey into 1 inch chunks and add with onion. Saute until meat is no longer pink. Add carrots, celery, 1 and 3/4 cup water, broth, rosemary and bay leaf. Bring to boil, reduce heat, cover and simmer for 20 minutes. Mix flour with 1/4 c. water and stir into stew mixture. Bring to boil, stirring constantly. Remove bay leaf. Salt and pepper to taste. Mix Bisquick and milk and drop by rounded tablespoons onto stew. Cook uncovered for 10 minutes. Cover and cook 10 minutes longer. Makes 4 to 5 servings. MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Turkey Saltimbocca Categories: Poultry, Cyberealm Yield: 4 servings 2 tb Unsalted butter 2 Turkey cutlets; 3/8" thick 4 sl Prosciutto; folded in half -or 2 thin slices of boiled -ham, halved 4 sl Muenster cheese 8 Sage leaves, fresh, julienne MMMMM----------------Nutritional INFORMATION/SERV--------------------- x 128 calories x 8 g fat x 0 carbohydrate x 11 g fat x 40 mg cholesterol x 295 mg sodium In large skillet, melt butter over medium-high heat. Sprinkle cutlets with 1/8 t pepper; add to hot butter, pepper side down. Cook 1 minute. Turn over; top with prosciutto, cheese and sage. Cover cook 1 minute or until cheese melts. From: McCall's August 1993 Happy Charring MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Fettuccine with Ham and Turkey Categories: Main dish, Italian Yield: 8 servings 12 oz Fettuccine noodles 1/2 c Unsalted butter 8 lg Mushrooms; sliced 1/2 c Chopped cooked ham 1/2 c Chopped cooked turkey breast 1 ts Chicken stock base 2 1/2 c Half and half 1 tb Flour 3/4 ts Salt 1/4 ts White pepper 1/2 c Grated Parmesan cheese Parsley; chopped Cook fettuccine in 4 quarts boiling salted water about 7 minutes. Drain and return to pan. Add 1/4 cup butter and toss until melted. Meanwhile, melt remaining butter in skillet, add mushrooms and saute lightly. Add ham and turkey and saute 5 minutes. Combine stock base, 1/2 cup half and half and flour in saucepan and cook, stirring, until mixture comes to boil and thickens. Stir in remaining half and half, salt and white pepper and cook, stirring, until mixture comes to boil. Add mushroom mixture to sauce and stir until well mixed. Add sauce to noodles and toss, then add cheese and toss again. Sprinkle each serving with chopped parsley. Created by: Little Joe's, Los Angeles (C) 1992 The Los Angeles Times MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: French Country Potato Salad with Turkey Categories: Cyberealm, Mom's best, Salads Yield: 3 servings 1 pk 9 oz frozen french cut green -beans 1 lg Baking potato (about 1/2 lb) -cut into 2 1/2x1/2x1/2 inch -strips 1 c Water 4 oz Cooked turkey breast, cut -into 2 1/2x1/2x1/2 inch -strips (3/4 cup) 3 tb Chopped fresh parsley 1 ts Dried basil 1/2 ts Dried sage 1/4 ts Chicken flavour boullion 3 tb Prepared lowcal Italian -salad dressing 1. Cook green beans according to directions; drain. 2. In a large non-stick skillet, combine the potato strips and 3/4 cup of the water. Cover and cook over medium heat for 8-10 minutes, or until tender. Add remaining 1/4 cup water, turkey, parsley, basil,sage, and bouillion; cook until thoroughly heater. Stir in cooked green beans. Place on serving platter and drizzle with salad dressing. Serve immediately. Makes: 3- 1 1/4 cup servings. Per serving: 1 starch, 1 1/2 lean meat Each serving contains: 150 calories Source: Pillsbury Fast and Healthy Magazine, Nov/Dec 1993 Typed for you by: Linda Fields, Cyberealm BBS, Watertown, NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Turkey W/sage and Rosemary Categories: Poultry Yield: 1 servings 1 ea 12-Pound (or larger) Turkey Fresh rosemary stems Fresh sage leaves or stems 1 ts Poultry seasoning 1/8 ts Salt 1/8 ts Pepper 1 md Onion 1 lg Carrot 1 md Rib, celery Wash your turkey and trim excess fat and giblets. Loosen the skin from the turkey at the neck cavity to insert sage leaves. Press skin to secure. Quarter onions, celery, and carrot and place in the open cavity of the turkey. Sprinkle half of the poultry seasoning, pepper, and salt mixture inside the turkey and the remainder on the outside. Tuck in the turkey legs and place breast side up on a rack. You can buy disposable aluminum racks in the grocery store. Spray the turkey with a vegetable spray and cover loosely with foil. Bake according to directions on the package your turkey came in. Remove foil when 20-30 minutes of cooking time remains. After your turkey is done, let it stand twenty minutes. Garnish with grapes and remainder of sage and rosemary. MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Nick Cassoni's Turkey Crunch Casserole Categories: Cyberealm, Main dish Yield: 6 servings 3 c Diced cooked turkey, -chicken or ham 2 Hard boiled eggs, chopped 1 cn Sliced mushrooms (4 oz) 3/4 c Diced celery 1/2 c Slivered blanched almonds 1 tb Chopped onion 1 cn Condensed cream of chicken -soup (10 1/2 oz) 3/4 c Mayonnaise Chow mein noodles or -crushed potato chips Mix the first six ingredients to gather. Stir the soup into the mayonnaise. Toss with turkey mixture. Put into a 2 quart casserole dish. Sprinkle with chow mein noodles or crushed potato chips. Bake at 350F for 30 minutes or until bubbling. Source: Nick Cassoni, Cyberealm BBS Watertown NY originally posted 9/92 Typed for you by: Linda Fields Cyberealm BBS Watertown NY 315-786-1120 MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Fettuccine With Smoked Turkey in Black Peppercorn Sauce Categories: Turkey, Pasta, Main dish Yield: 2 servings 1 ts Butter 1 ts Shallot; minced 1 ts Black Peppercorns; crushed 1/4 c Dry White Wine 3/4 c Whipping Cream 1/8 ts Ground Nutmeg Salt 4 oz Fettuccine 4 oz Smoked Turkey Breast; -julienned 1 tb Fresh Chives; chopped Parmesan Cheese; grated Melt butter in a heavy medium skillet over medium heat. Add shallot and peppercorns and saute for 20 seconds. Add wine and boil until almost no liquid remains in skillet, about 4 minutes. Add cream and nutmeg and boil until reduced to sauce consistency, about 5 minutes. Season sauce with salt. Cook pasta in a large pot of boiling water until just tender but still firm to bite, stirring occasionally. Drain. Transfer to bowl. Add sauce and turkey to pasta and toss thoroughly. Sprinkle with chives. Serve, passing Parmesan separately. Source: Unknown Typed by Katherine Smith MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Basic Meatloaf Categories: Meats, Main dish Yield: 8 servings 1 Egg 2/3 c Milk 3 c Soft Bread Crumbs 1 tb Prepared Mustard 1 3/4 ts Salt 1/4 ts Pepper 1/2 ts Basil 1/2 ts Coriander 1 Onion; chopped 1/2 c Celery; chopped 1/4 c Parsley; chopped 2 lb Ground Meat Preheat oven to 350øF. In a large bowl, use a mixing spoon to combine egg and milk. Stir in bead cubes and let stand until bead absorbs milk. Use potato masher or fork to mash and stir mixture until bead is in very small particles. Stir in mustard, salt, pepper, basil, coriander, onion, celery and parsley. Add ground meat and mix well with spoon or hands. Using hands, press mixture into a 9 x 5" loaf pan. Bake for 55 minutes. Slice and serve. Source: Medford Mail Tribune, 31 January 1995 Typed by Katherine Smith MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Appled Pork Chops Categories: Pork, Fruits, Main dish Yield: 4 servings 2 tb Olive Oil 1 ts Dried Thyme; crumbled 1/4 ts Salt 1/4 ts Pepper 4 Loin or Center-Cut Pork -Chops, about 6 oz each 2 md Tart Green Apples 1 tb Butter 1 ts Cornstarch 1/2 c Bottled Apple Juice 1/3 c Half-And-Half Put oil, thyme, salt and pepper in a shallow glass dish. Coat chops on both sides and let stand for 15 minutes while you core and thinly slice apples. In a large skillet, cook chops with marinade over moderately high heat, about 3 minutes on each side or until juices run clear. Transfer to a serving platter and keep warm in a low oven. Reduce heat to moderate and add butter to skillet. Add apples and cook about 2 minutes, turning once. Add apples to serving platter and keep warm. Mix cornstarch, apple juice and half-and-half in a small bowl until smooth. Stir into skillet drippings and bring to a boil. Reduce heat and stir until slightly thickened; pour over pork and apples and serve. Great with mashed potatoes, rice or plain cooked pasta. Source: Medford Mail Tribune Typed by Katherine Smith MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Lodestone Lasagne Categories: Pasta, Meats, Main dish Yield: 10 servings 1 c Onion; chopped 2 Cloves Garlic; crushed 28 oz Can Crushed Tomatoes 16 oz Can Crushed Tomatoes 6 oz Can Tomato Paste 1/4 c Fresh Parsley; minced 1 tb Packed Light Brown Sugar 1 ts Salt 1 1/2 ts Dried Oregano 1/4 ts Dried Thyme 1 Bay Leaf 1 Whole Stalk Celery; leaves -removed 2 c Water 2 lb Italian Sausage; in casings 1 c Water 8 oz Lasagne Noodles; cooked al -dente and drained 1 lb Ricotta Cheese 1 1/2 lb Mozzarella Cheese; sliced In a large saucepan, combine onion, garlic, tomatoes, tomato paste, parsley, sugar, salt, oregano, thyme, bay leaf, celery and the 2 cups of water; simmer for 3 hours, stirring occasionally. Remove bay leaf and celery stalk. In a large skillet, cook the sausage in the 1 cup of water over medium heat. Cook until water evaporates. Reduce heat to low and brown sausage for 5 minutes. Cut into 1/2" pieces. Add the sausage chunks to the sauce. In a lightly greased 9 x 13" pan, layer half of the noodles, sauce, ricotta and mozzarella. Repeat layers a second time. Cover with greased foil. Baked in 350øF oven for 1 hour. Source: Medford Mail Tribune Typed by Katherine Smith MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Chicken and Bell Pepper Pizza with Barbecue Sauce Categories: Pizza, Main dish, Chicken Yield: 6 servings 2 c Cooked Chicken; shredded 1 c Spicy Barbecue Sauce 1 14" Round Unbaked Pizza -Dough 1/2 md Onion; thinly sliced 1/2 Green Bell Pepper; seeded -and thinly sliced 1/2 Red Bell Pepper; seeded and -thinly sliced 1/3 c Oil-Packed Sun-Dried -Tomatoes; drained and -thinly sliced 1/4 c Pine Nuts; lightly toasted 2 ts Dried Oregano; crumbled 1 1/2 c Mozzarella Cheese; shredded Preheat oven to 450øF. Combine chicken and barbecue sauce in small bowl. Let mixture stand for 15 minutes. (Can be prepared up to 12 hours ahead; cover and refrigerate.) Lightly coat a baking pan with vegetable cooking spray, then sprinkle with a bit of cornmeal, if desired. Place pizza round on the prepared pan. Spread the chicken mixture over the top, then arrange the onion, bell peppers, sun-dried tomatoes and pine nuts over. Sprinkle with oregano. Season lightly with salt and pepper. Finally, spread the cheese evenly over and bake until the crust is golden brown and the topping is golden and bubbly, about 15-20 minutes. Note: Fresh pizza dough is preferable. If you have a favorite pizza parlor which will sell the raw dough to you, that's great. (1lb of dough will roll and stretch into a 14" round.) You could also start with a baked cheese pizza crust (such as Boboli) available in the bread section of most supermarkets. If using the baked shells, the oven temperature will remain the same, but decrease the baking time by a few minutes. Source: Medford Mail Tribune Typed by Katherine Smith MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Triple Cheese Pizza Categories: Pizza, Cheese, Main dish Yield: 4 servings 1 14" Round unbaked Pizza -Dough 1/2 c Pesto Sauce 1 1/2 c Fontina Cheese; grated 8 Plum Tomatoes; seeded and -thinly sliced 2 ts Dried Oregano; crumbled 1/2 c Mozzarella Cheese; grated 1/4 c Parmesan Cheese; grated Fresh Basil Leaves Preheat oven to 450øF. Lightly coat a baking pan with vegetable cooking spray, then sprinkle with a bit of cornmeal, if desired. Place the pizza round on the prepared pan. Spread pesto over the top, then sprinkle evenly with the Fontina cheese. Arrange tomato slices on top and season with pepper. Sprinkle oregano over the surface, then Mozzarella and Parmesan cheeses. Bake until the crust is golden brown and the topping is golden and bubbly, about 15 minutes. Garnish with basil leaves and serve. If using a baked shell instead of fresh dough, increase oven temperature to 500øF, decrease baking time to 10 minutes. Source: Medford Mail Tribune Typed by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Tricolor Pizza Categories: Pizza, Main dish Yield: 4 servings 3 tb Olive Oil 1 lg Red Onion; thinly sliced 1 lg Red Bell Pepper; thinly -sliced 1 14" Round unbaked Pizza -Dough 1/2 c Olive Paste 6 oz Goat Cheese; crumbled 1/4 c Fresh Oregano; chopped 1/4 c Pine Nuts; lightly toasted Heat the olive oil in a heavy skillet over medium heat. Add the onions and peppers and saute, stirring frequently, until beginning to brown, about 8 minutes. (Can be prepared up to 4 hours ahead. Let onion mixture stand at room temperature.) Preheat oven to 450øF. Lightly coat a baking pan with vegetable cooking spray, then sprinkle a bit of cornmeal, if desired. Place the pizza round on the prepared pan. Spread with the olive paste, then top with the onion mixture. Sprinkle with the crumbled goat cheese and bake until the cheese softens, about 10 minutes. Remove from oven, sprinkle with the oregano and pine nuts and return to the oven for another 5 minutes, or until the crust is golden brown. Source: Medford Mail Tribune Typed by Katherine Smith MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: CHICKEN and POTATOES FRANCAIS Categories: Main dish, Poultry Yield: 2 servings 2/3 lb (2 medium) potatoes -- cut into 1/2-inch cubes 2 Green onions; sliced 2 Chicken breast halves -- boned and skinned -- (about 4 ounces each) Salt and pepper, to taste 1 Garlic clove; minced 2 ts Dijon-style mustard 1 ts Chopped fresh tarragon; OR 1/2 ts -Dried tarragon 1/3 c Dry white wine -OR- chicken broth 2 tb Light sour cream Place potatoes in shallow 1-quart microwave-safe dish. Cover with plastic wrap, venting one corner. Microwave on HIGH 3 minutes. Coat large nonstick skillet with vegetable cooking spray. Add potatoes and onions; push to one side and add chicken. Cook over medium heat, tossing potatoes occasionally and turning chicken once until potatoes are tender and juices run clear when chicken is pierced, about 15 minutes. Season with salt and pepper. Remove chicken and potatoes to platter; keep hot. Add garlic to skillet; mix in mustard, tarragon and wine; cook over high heat 1 minute. Remove from heat; whisk in sour cream. Season with salt and pepper. Pour sauce over chicken. NOTE: Microwave cooking times are based on a 700-watt microwave. Adjust cooking times to your own oven. Menu: Spinach and Mushroom Salad, Pears with Blue Cheese Nutritional Information Per Serving: 250 calories; 3 g fat; 50 mg cholesterol; 130 mg sodium; 27 g carbohydrate; 3 g fiber; 21 g protein. Source: The Potato Board MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: COUNTRY PORK CHOPS with SAGE SMASHED POTATOES Categories: Main dish, Meats Yield: 4 servings 1 1/3 lb (4 medium) potatoes -- cut into 1-inch chunks 1 tb Olive oil 1 lg Garlic clove; pressed 4 Pork chops (3/4 inch thick) Salt and pepper, to taste 1 1/2 tb Butter or margarine 1/2 c Lowfat milk 1 ts Dried sage In 2-quart saucepan over medium heat, cook potatoes, covered, in 2 inches boiling water until tender, about 20 minutes. While potatoes cook, mix olive oil with garlic and rub on both sides of pork chops. Coat large nonstick skillet with vegetable cooking spray. Add chops and over medium heat pan fry until chops are lightly browned and meat is no longer pink, about 10 minutes on each side. Season with salt and pepper. Drain potatoes; shake in pan over low heat 1 minute. Remove from heat and "smash" potatoes with fork, leaving them lumpy. Mix in butter, then milk and sage. Mix over low heat 2 minutes. Season with salt and pepper. Serve chops with potatoes. Menu: Sauteed Apple Wedges, Angel Food Cake Nutritional Information Per Serving: 390 calories; 20 g fat; 90 mg cholesterol; 130 mg sodium; 27 g carbohydrate; 2 g fiber; 26 g protein. Source: The Potato Board MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: BORA BORA BURGERS with POTATO NUGGETS Categories: Main dish, Meats, Sandwiches Yield: 4 servings 3 1/2 tb Prepared teriyaki sauce -- divided 1 ts Ground ginger 1 lb Lean ground beef 1 lb Frozen potato nuggets -- (about 4 cups) 3/4 c Ketchup 1/4 ts Red pepper flakes 4 Hamburger buns 4 sl Canned pineapple 4 sl Red onion 4 Lettuce leaves Heat oven to 450 degrees. In large bowl mix 2 tablespoons of the teriyaki sauce and the ginger to blend thoroughly; add beef and mix to blend thoroughly. Form into 4 patties 1/2 inch thick. Cook potato nuggets as package directs, baking for 15 to 17 minutes until crisp. Meanwhile, in small bowl mix the remaining 1 1/2 tablespoons teriyaki sauce, the ketchup and pepper flakes to make sauce for burgers and potatoes; set aside. In nonstick skillet over medium- high heat pan fry burgers to desired doneness, turning once. On bottoms of buns layer burgers, pineapple and onion slices and lettuce. Cover with bun tops. Serve sauce with potato nuggets and burgers. Menu: Coleslaw, Frozen Yogurt Nutritional Information Per Serving: 810 calories; 39 g fat; 70 mg cholesterol; 1990 mg sodium; 86 g carbohydrate; 5 g fiber; 30 g protein. Source: The Potato Board MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: MOM'S CRISPY CHICKEN and POTATOES Categories: Poultry, Main dish, Side dishes Yield: 4 servings 1 1/3 lb (4 medium) potatoes 1 Egg 3 tb Water 1 c Corn flake crumbs 8 Skinned chicken thighs - (about 4 1/2 ounces each) 1 ts Dried sage or tarragon 1 ts Salt 1 ts Pepper 1/2 c Prepared barbecue sauce 1/4 c Honey 1/4 c Prepared yellow mustard Heat oven to 375 degrees. Pierce potatoes with tines of fork; microwave on HIGH 8 minutes. Meanwhile, in shallow dish beat egg with water; place corn flake crumbs in another shallow dish. Dip chicken pieces into egg, then crumbs to coat completely. Coat rimmed baking sheet with vegetable cooking spray; place chicken on sheet. Cut potatoes into 1-inch chunks; place on sheet with chicken. Coat potatoes with cooking spray; sprinkle with sage. Season chicken and potatoes with salt and pepper. Bake about 40 minutes until juices run clear when chicken is pierced and potatoes are golden brown. Meanwhile, to make sauce: In bowl mix barbecue sauce, honey and yellow mustard. Serve chicken and potatoes with sauce for dipping. NOTE: Microwave cooking times are based on a 700-watt microwave. Adjust cooking times to your own oven. Menu: Corn on the Cob, Rolls, Apple Crisp Nutritional Information Per Serving: 480 calories; 12 g fat; 135 mg cholesterol; 1300 mg sodium; 62 g carbohydrate; 3 g fiber; 30 g protein. Source: The Potato Board MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: ONE-PAN POTATOES and CHICKEN SANTA FE Categories: Main dish, Poultry Yield: 4 servings 1 1/3 lb (4 medium) potatoes -- cut into 3/4-inch cubes 1 lb Chicken breasts -- (boneless and skinless) -- cut into 3/4-inch cubes 2 tb Olive oil 1 c Prepared tomato salsa 1 cn Whole kernel corn; drained -- (8 3/4 ounces) Place potatoes in shallow 1 1/2- to 2-quart microwave-safe dish. Cover with plastic wrap, venting one corner. Microwave on HIGH 8 to 10 minutes until just tender. While potatoes cook, in large nonstick skillet over high heat toss and brown chicken in oil 5 minutes. Add potatoes; toss until potatoes are lightly browned. Add salsa and corn; toss until heated through. NOTE: Microwave cooking times are based on a 700-watt microwave. Adjust cooking times to your own oven. Menu: Warm Corn Tortillas, Orange and Red Onion Salad, Pineapple Spears Nutritional Information Per Serving: 300 calories; 9 g fat; 50 mg cholesterol; 620 mg sodium; 34 g carbohydrate; 4 g fiber; 21 g protein. Source: The Potato Board MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Tijuana Meatloaf Categories: Improv, Meats, Main dish Yield: 8 servings 1 c Milk 2 c Soft bread crumbs 2 1/2 lb Ground beef 2 ts Salt 1/4 ts Pepper 1/2 c Grated carrots 1/2 c Diced carrots (or 3/4 c) 2 Eggs, beaten In large bowl, pour milk over bread crumbs. Add beef, salt, pepper, carrots, onion and eggs. Mix thoroughly. Pack in 2-quart loaf-style baking dish. Shape like loaf. Sauce: 1/4 c Ketchup 2 T Brown Sugar 1 T Honey 2 T Prepared mustard In a small bowl, mix ketchup, brown sugar, honey and mustard. Spread mixture on meatloaf. Bake 325 degrees for 1-1/2 hours. Approximate values per serving: 478 calories, 23 g fat, 178 mg cholesterol, 28 g carbohydrates, 746 mg sodium, 43 percent calories from fat. Taken from The Arizona Republic and typed by Joyce Kohl (THE IMPROV BBS) MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Chicken Paprika Categories: Improv, Main dish, Poultry Yield: 8 servings 2 T Butter 2 T Cooking oil 2 Broiler chickens, cut up Salt & Peppers to taste 3 md Onions, chopped 1 Garlic clove, crushed 2 T Paprika (Hungarian is best) 2 1/2 T Flour 1 c Chicken broth 2 c Sour cream Hot cooked noodles Parsley as garnish Heat butter and oil in skillet. Season the chicken pieces with salt and pepper, then brown. Remove and let drain on paper towels. Cook onions and garlic in remaining fat until soft. Add paprika and flour, cook and stir 3 minutes. Add chicken broth, then sour cream. Cook and stir over low heat until thick and smooth. Replace chicken in skillet. Bake covered at 350 degrees for one hour. Serve over hot cooked noodles. Garnish with parsley. Approximate values per serving: 637 calories, 44 g fat, 207 mg cholesterol, 12 g carbohydrates, 421 mg sodium, 62 percent calories from fat. Taken from The Arizona Republic and typed by Joyce Kohl (THE IMPROV BBS) MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Easy Beef Pot Pie Categories: Improv, Meats, Main dish Yield: 6 servings 1 lb Boneless top sirloin steak - 3/4 inch thick 1 T Vegetable oil 8 oz Small mushrooms, quartered 1 md Onion, sliced 1 Clove garlic, crushed 1/4 c Water 12 oz Jar beef gravy 10 oz Pkg frozen peas & carrots 1/4 ts Dried thyme leaves 4 1/2 oz Can refrigerated buttermilk - flavored biscuits Heat oven to 400 degrees. Trim fat from steak. Cut steak lengthwise in half and then crosswise into 1/2-inch-thick strips. In large ovenproof skillet, heat oil over medium-high heat until hot. Add beef (half at a time) and stir-fry 1 to 2 minutes or until outside surface is no longer pink. (Do not overcook.) remove from skillet with slotted spoon. In same skillet, place mushrooms, onion, garlic and water. Cook and stir 3 minutes or until onion is tender. Stir in gravy, vegetables and thyme. Bring to a boil; remove from heat. return beef to skillet. Cut biscuits in half; arrange in a ring on top of beef mixture. Bake 12 to 14 minutes or until biscuit topping is golden-brown. Note: If skillet is not ovenproof, transfer beef mixture to 9-inch-square baking pan. Top with biscuits and bake as recipe directs. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Country Style Turkey Sausage Categories: Cyberealm, Low-fat, Meats, Breakfast Yield: 8 patties Non-stick cooking spray 1 Slightly beaten egg white 1/4 c Finely chopped onion 1/4 c Finely snipped dried apples Or 1/2 c. finely chopped .apples 3 tb Quick-cooking oats 2 tb Snipped fresh parsley 1/2 ts Salt 1/2 ts Ground sage 1/4 ts Ground nutmeg 1/4 ts Pepper Dash ground red pepper 1/2 lb Lean ground turkey breast Spray a cold 10 inch skillet with nonstick coating spray; set aside. In a medium bowl, combine the egg white, onion, dried or fresh apples, quick-cooking oats, parsley, salt, sage, nutmeg, pepper and ground red pepper. Add the ground turkey; mix well. Shape mixture into eight 2" wide patties. Preheat the prepared skillet over medium heat. Place patties in skillet. Cook over medium heat for 10-12 minutes or until meat is no longer pink and juices run clear, turning once. Drain off fat. Nutritional info per patty: 49 calories; 1 gm total fat (0 gm sat. fat); 12 mg. chol.; 155 mg sodium; 4 gm carbo; 0 gm fiber; 6 gm protein. Source: Better Homes and Gardens Magazine, Feb. 1995 Typed in MM format by Linda Fields, Cyberealm BBS 315-786-1120 MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: White Bean and Sausage Rigatoni Categories: Cyberealm, Italian, Main dish Yield: 4 servings 8 oz Rigatoni (5 cups) 8 oz Fully cooked turkey kielbasa 1/2 pk Of a 10 oz pk frozen chopped .spinach, thawed 2 cn 14.5 oz ea stewed tomatoes 1 cn 15 oz great northern beans, .rinsed and drained 3 oz Tomato paste 1/4 c Red wine or chicken broth 1 1/2 ts Italian seasonings 1/4 c Shredded parmesan cheese In a large saucepan, according to instructions, cook pasta. Drain and return to the pan. Bias-slice kielbasa. Drain thawed spinach well. Add kielbasa, spinach, tomatoes, beans, tomato paste, wine or broth, and Italian seasoning to the cooked pasta. Stir to mix. Spoon mixture into a 2 quart casserole dish. Sprinkle with parmesan cheese. Bake, uncovered, in a 375F oven 25-30 minutes, or until hot and bubbly. Nutritional info per serving: 498 calories; 7 gm total fat (2 gm sat fat); 41 mg chol; 920 mg sodium; 79 gm carbo; 10 gm fiber; 29 gm pro. Source: Better Homes and Gardens Magazine, January 1995 Typed in MM format by Linda Fields Cyberealm BBS 315-786-1120 MMMMM