MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Black Bean Dip Categories: Appetizers, Dip, Beans Yield: 2 cups 1 c Cooked Black Beans 1/4 c Minced Carrot 1/4 c Minced Celery 1 ts Garlic Salt 1 ts Oregano 1 ts Cumin 1/2 ts Coriander 1/4 ts Salt 1/4 c Sour Cream 1 tb Chopped Fresh Cilantro Cilantro for Garnish In a large bowl, coarsley mash half the beans with a fork. Add remaining whole beans and all the other ingredients, mixing well. Cover,and chill 20 minutes. Garnish with fresh cilantro. Source: Seventeen Magazine, March 1994 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Poor Man's Shrimp Categories: Cyberealm, Seafood, Appetizers Yield: 4 servings MMMMM---------------------FROM CHEF FREDDY'S-------------------------- Salt 2 qt Cold water 2 lb Salmon [cut into 1" cubes] 1) Add enough salt to the cold water to float an egg with the shell on and stirr in an additional ¬ cup of salt... 2) Bring the water to a boil and add the salmon cubes... bring to a boil again, drain and serve with your favorite sauce... From Randy L. Riley in Carthage NY. originally published in "Bill Saiff's ROD & REEL Recipes for Hookin' & Cookin'" re-typed for you with permission by Fred Goslin on Cyberealm Bbs at (315) 786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Salmon and Potato Pie Categories: Cyberealm, Seafood, Main dish Yield: 4 servings MMMMM---------------------FROM CHEF FREDDY'S-------------------------- 1 pk (11oz) Pastry mix 2 lb Potatoes [peeled, sliced] 4 lg Carrots [peeled, sliced] 3 md Onions [sliced] 2 tb Butter 1/4 c Butter 1/3 c Flour 1/8 ts Paprika 1 1/2 ts Salt 1/4 ts Pepper 2 c Milk 1 lb Cooked or canned salmon 2 tb Butter 1 Egg yolk 1 tb Water 1) Prepare pastry mix using package directions... Roll onto floured surface, cut out circle to fit top of 2 qt. baking dish, then cut 3 2«" circles from remaining pastry and set aside... 2) Cook potatoes and carrots in enough water to cover, in a large sauce pan, for 10 min. and drain... Saut‚ the onion in 2 tb butter in a skillet for 5 min. until golden brown... 3) Melt ¬ c butter in small saucepan and stir in the flour, paprika, salt and pepper... Blend in the milk and simmer over med. heat until thickened and smooth, stirring constantly... 4) Layer the potatoes/carrots, salmon, and white sauce (« at a time) in a greased baking dish... Dot the top with 2 tb butterand top with the pastry sealing the edges and brush with a mix of the egg yolk and water... 5) Cut the pastry circles in half and arrange on top of pie... Bake in a 350ø oven for 30 to 40 min. until crust is brown and serve as a main dish... >>> Per Serving <<< Cal. 592, prot. 19.2 gm, Carbo. 60.6 gm, Tot Fat 30.9 gm, Choles. 107.0 mg, Potas. 1045.0 mg, Sod. 806.0 mg. From Ruth M. Morse, Henderson NY; Originally presented in "Bill Saiff's ROD & REEL Recipes for Hookin' & Cookin'"... re- typed for you with permission by Fred Goslin on Cyberealm Bbs (315) 786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Appetizers: Mozzarella and Roasted Peppers Categories: Appetizers, Nets Yield: 4 servings ---------> source <--------- Benziger Winery & Vineyards Glen Ellen, CA 1994 Shared by Dorothy Hair 5/94 MMMMM-------------------MOZZARELLA AND PEPPERS------------------------ Cheese, Mozzarella Peppers, red, roasted Bread, Italian Oil, olive, extra virgin -or Oil, olive, garlic flavored =========================== > Directions < ========================= Wrap cubes of mozzarella with strips of roasted red peppers, skewer with toothpicks, and serve with slices of Italian bread and extra virgin olive oil for dipping. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: GERMAN POTATO SALAD #2 Categories: Side dishes, Salads, Nets Yield: 6 servings 5 x Bacon strips 3/4 c Onion, chopped 2 tb Flour 2/3 c Vinegar 1 1/3 c Water 1/4 c Sugar 1 ts Salt 1/8 ts Pepper 6 c Potatoes, cooked, sliced In large skillet, fry bacon until crisp, remove, set aside. Drain all but 3 tablespoons of the drippings, cook onion in it until tender. Stir in flour, blend well. Add vinegar, and water, cook and stir until bubbly and slightly thick. Add sugar and stir until it dissolves. Crumble bacon, gently stir in bacon and potatoes. Heat thru, stirring lightly to coat potato slices. Serve warm. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: HOT CHEESY CRAB DIP (CROCKETTE) Categories: Appetizers, Dips, Nets Yield: 1 quart 1 pk Cheddar cheese, sharp 10 oz. 1 pk Cream cheese 8 oz. 1/2 c Wine, white, dry 1 cn Crab meat, flaked 7 1/2 Oz. 1/3 c Milk Recipe is for 1 quart crockette slow cooker. Cut cheeses into small pieces. Combine cheeses and milk in greased Crockette pot. Cover and cook until cheese is melted, 1 to 2 hours. Add wine and crab meat. Cover and cook one hour. Serve with wheat crackers. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: FIESTA DIP (CROCKETTE) Categories: Dips, Nets Yield: 1 quart 1 cn Beans, refried, 16 oz. 1 c Cheddar cheese, grated, 4 oz 1 ts Taco spice 1 c Chili pepper, green, Chopped 1/3 c Taco sauce Combine all ingredients in Crockette. Cover and cook 1 to 3 hours until cheese is melted. Serve with tortilla chips. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Camembert and Walnut Pate from Anne MacLellan Categories: Appetizers, Nets Yield: 4 servings 7 oz Camembert; rind removed 4 oz Cream cheese; cut in chunks -at room temperature 1 tb Lime juice, fresh 2 tb Finely chopped walnuts -toasted -Additional finely chopped -walnuts Blend Camembert in food processor until smooth. Gradually add cream cheese, processing until smooth after each addition. Add lime juice, process until smooth. Transfer mixture to bowl. Mix in 2 tb nuts. Season with salt and pepper. Spoon pate into 2 cup bowl. Sprinkle with additional chopped walnuts. Serve with toasted baguette slices and crudities like endives and red pepper strips. If Camembert is very strong, increase amount of cream cheese. SERVES: 4 Source: Bon Appetit, May 1994 posted, not tested by Anne MacLellan MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Chunky Beef Fritters Categories: Cyberealm, Appetizers, Beef Yield: 5 servings 2 lb Cooked Unseasoned RoastBeef* 1 tb Unbleached All-purpose Flour 1 1/2 c Self-Rising Flour 1/4 ts Pepper 6 tb Milk 3 ea Large Eggs, Beaten 4 ts Salt * Cooked Roast Beef should be cut into 1/2 to 1-inch pieces. Combine milk and flour; stir into eggs. Combine self-rising flour, salt and pepper. Dip roast beef chunks in egg mixture and dredge in flour mixture. Fry in hot deep fat until browned and heated through. Drain on absorbent paper towels and serve hot. NOTE: Serve in divided serving dish surrounded by pickles, cherry tomatoes, green pepper rings, carrot curls, celery sticks and parsley, as desired. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Dutch Spiced Beef Categories: Cyberealm, Meats, Beef Yield: 4 servings 2 lb Beef Round Steak * 1/8 ts Pepper 1 ea Large Spanish Onion ** 1 1/2 tb Vinegar 1 ea Bay Leaf 4 ea Canned Spiced Onions 1/2 ts Salt 6 tb Butter 1 tb Water 1 ts Prepared Mustard 2 ea Whole Cloves 12 ea Strips Pimiento * Steak should be 3/4 inch thick. ** Onion should be thickly sliced. Cut steak into 4 pieces; rub with salt and pepper. Heat butter in large frying-pan until hot but not brown. Brown meat on both sides; remove to platter. Add sliced onions to frying-pan and fry lightly; remove from pan. Add water to frying-pan, scraping pan to loosen any bits of beef. Return meat to pan; cover with onion slices. Add vinegar, mustard, bay leaf and cloves. Cover and cook slowly 1 1/2 hours or until tender, turning every 1/2 hour. Place steaks on serving platter. Remove bay leaf and cloves and place onions on platter. Granish each steak with 1 spiced onion and 3 pimiento strips. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Apple and Butternut Squash Soup Categories: Soups, Fruits, Victoria, Cyberealm Yield: 10 servings 3 tb Unsalted Butter 1 lg Onion, chopped 2 tb Curry Powder 1 ts Chili Powder 2 1/2 c Chicken Broth 3 lb Butternut Squash, peeled, Seeded and cubed (8 cups) 21 oz Granny Smith Apples, peeled, Cored, and chopped (3 cups) Salt and Pepper 1/2 c Heavy Cream 2 1/2 c Chicken Broth 1 tb Fresh Parsley, chopped, or 1 tb Fresh Cilantro, chopped In a large heavy pot, melt butter over medium heat. Add onions and saute until translucent, about 5 minutes. Add curry powder and chili powder. Mix well. Cook, stirring occasionally, 5 minutes. Stir in 2 1/2 cups chicken broth, squash, apples, and salt and pepper to taste. Brin to a boil. Reduce heat. Cover and simmer 30-45 minutes until squash is very tender, stirring occasionally. Strain soup, reserving liquid. Puree vegetables in a food processor in several batches. In same pot, combine vegetable puree, reserved cooking liquid, cream, and 2 1/2 cups chicken broth. Bring just to simmering. Ladle soup into warm bowls. Garnish with parsley. Source: Victoria Magazine, January 1994 Typed by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Apple Tart Categories: Tarts, Fruits, Victoria, Cyberealm Yield: 8 servings MMMMM---------------------------PASTRY-------------------------------- 2 c All-Purpose Flour 2 ts Sugar 1/2 ts Salt 2/3 c Unsalted Butter, cut up 1/4 c Milk 1 Egg Yolk MMMMM------------------------APPLE FILING----------------------------- 28 oz Golden Delicous Apples, Peeled, cored, and sliced 1/4" thick (6 cups) 1 tb Lemon Juice 2 tb Sugar 1 tb Sugar MMMMM-----------------------APRICOT GLAZE---------------------------- 1/3 c Apricot Jam 1 tb Apricot Brandy Pastry: In a food processor combine flour, 2 ts sugar and salt. Add butter and pulse with on/off turns until mixture resembles fine cornmeal. Ib a 1 cup measure, whisk milk and egg yolk until blended. With processor running, pour in egg mixture, processing until dough pulls away from sides of bowl and forms a ball. Form dough into a flat rectangular shape. Wrap in plastic wrap. Refrigerate for 20 minutes. Apple Filling: In a large bowl, toss sliced apples with lemon juice. Set aside. Assembly: Preheat oven to 425øF. On a heavily floured surface, roll out pastry to 16x12" rectangle. Arrange pastry flat on a large baking sheet. Overlap apple slices in 3 lengthwise rows atop pastry, leaving a 1" border of pastry on all sides. Fold edge of pastry up to, and slightly overlapping apples. Press together seams of pastry at corners to seal. Pinch together and cracks in pastry along edges to hold in juices. Sprinkle apples with 2 tb sugar. Bake at 425øF for 25-30 minutes until apples are tender and crust is browned. Remove from oven and dust with 1 tb sugar, then brush with warm glaze. Cool tart on baking sheet set on rack. Apricot Glaze: While tart is baking, in a small saucepan stir apricot jam and apricot brandy over medium heat until melted. Press through a sieve. Source: Victoria Magazine, January 1994 Typed by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Grilled Garden Pizza Categories: Main dish, Appetizers, Low-cal Yield: 4 servings 2/3 c Warm water 1 pk Active dry yeast 1 tb Olive oil 2 ts Sugar 1 1/3 c All-purpose flour 3/4 c Quick or old-fashioned oats 1/4 c Romano cheese 1/2 c Green pepper, sliced 1/2 c Red onion, thinly sliced 1/4 c Chopped fresh basil or 2 ea Cloves of garlic 4 ts Dried basil 2 c Plum tomatoes, thinly sliced 1 1/2 c Shredded part-skim mozzarella Combine first 4 ingredients; let stand 10 minutes or until foamy. In mixer bowl, combine flour and uncooked oats. On low speed of electric mixer, gradually add yeast mixture; mix an additional 2 minutes. (Dough will be soft.) Knead on floured surface 5 times. Place in medium bowl sprayed with no-stick cooking spray, turning once to coat. Cover; let rise in warm place 30 minutes or until almost doubled. Punch dough down; divide into 4 portions. On floured surface pat each into 6 inch circle. Grill over medium hot coals 2 to 4 minutes or until bottom is golden brown. Remove from grill. On browned side, layer remaining ingredients in order listed. Return to grill. Cover; cook 4 to 6 minutes or until bottom is golden brown and cheese begins to melt. To bake in oven: Heat oven to 425 degrees. Spray cookie sheet with no-stick cooking spray or oil lightly. Pat each portion or dough into 6-inch circle onto prepared sheet. Layer with Romano, 1/2 of mozzarella, bell pepper, onion basil garlic and tomatoes. Bake 25 minutes or until crust in golden brown. Sprinkle immediately with remaining cheese. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Chicken Fingers Categories: Low-cal, Appetizers Yield: 24 fingers MMMMM----------------------CHICKEN FINGERS--------------------------- 3/4 lb Boneless/skinless chicken 2 tb 2% yogurt 12 Soda crackers, crushed 1 ts Dried thyme 1/2 ts Dried marjoram 1/4 ts Curry powder Salt MMMMM---------------------------SAUCE-------------------------------- 1/2 c 2% yogurt 2 tb Catsup 2 tb Finely chopped celery 2 ts Soy sauce 1/2 ts Chopped garlic Pepper Chicken Fingers: Trim chicken of all fat. Cut chicken into 8 even strips. In a bowl combine chicken strips and yogurt. Stir gently to coat each piece of chicken. In a shallow dish or plate, combine cracker crumbs, thyme, marjoram and curry. With fork, place each chicken strip in crumbs and roll to coat with crumbs. Place on a cake rack set in a baking pan or dish. Repeat with remaining chicken strips until all are coated and lined up in a single layer on rack. Bake in a 375 degree oven for 25 minutes or until crumbs are lightly browned and crisp. Remove from oven and sprinkle lightly with salt to taste. Sauce: Combine yogurt, catsup, celery, soy sauce, garlic, if desired and pepper to taste. Serve as a dip for Chicken Fingers. Makes 24 fingers, 3 Servings. 1 serving = 8 fingers and 4 Tablespoons Sauce : 3 protein choice : 1 starchy choice : 15 g carbohydrate : 22 g protein : 10 g fat : 1000 kilojoules : 238 calories MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Cheese Chips Categories: Low-cal, Appetizers Yield: 6 servings 1/2 c All purpose flour 1/2 c Whole wheat flour 1/2 c Parmesan cheese, grated 1/2 ts Baking powder pn Pepper pn Curry powder pn Salt 2 tb Butter 1 md Egg, lightly beaten 2 tb Water Reserve 1 tablespoon of the all purpose flour for flouring board. In a bowl, combine remaining all purpose flour, whole wheat flour, cheese, baking powder, pepper, curry, and salt. With 2 knives, cut in butter until mixture resembles coarse crumbs. Combine egg and water; stir into flour mixture until mixture can be gathered into a ball of dough. Knead dough on a lightly floured board 5-6 strokes. Roll out to 1/8 inch thickness. Cut into 2 inch triangles. Bake in a 350 degree oven for 12-15 minutes or until lightly browned. Makes 36 chips, 6 servings 1 serving = 6 chips : 1 protein choice : 1 starchy choice : 15 g carbohydrate : 6 g protein : 6 g fat : 580 kilojoules : 138 calories MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Marinated Zucchini and Mushrooms Categories: Appetizers, Low-cal, Vegetables Yield: 8 servings 8 oz Whole fresh mushrooms(3 cups 1/4 c Lemon juice 2 tb Olive oil or vegetable oil 1 tb Sugar 1/4 ts Salt 1/4 ts Crushed tarragon or oregano 1/4 ts Pepper 1 x Garlic clove, minced 2 x small zucchini and/or summer squash, bias sliced into 1/2" thick : slices (2 cups) 1 x small sweet red pepper, cut into square pieces (1/2 cup) Place mushrooms, zucchini or summer squash and red pepper in plastic bag set in deep bowl. For marinade, in small mixing bowl stir together lemon juice, oil, sugar, salt, tarragon or oregano, pepper, and garlic. Mix well. Pour marinade over veggies in bag. Seal bag. Marinate vegetables in fridge for 8 hrs or overnight, turning bag occasionally. To serve, pour veggies and marinade into serving dish. Serve with toothpicks. Makes 8 (2/3 cup) servings. Per serving: 23 calories, 1 g protein, 3 g carbohydrates, 1 g fat, 0 mg cholesterol, 19 mg sodium, 188 mg potassium. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Cheesy Vegetable Spread Categories: Appetizers, Cheese/eggs, Dips Yield: 6 servings 1 c Shredded Farmer Cheese(4 oz) 3 tb Plain Yogurt 1 ts Lemon juice 1 ts Soy sauce 1/4 c Chopped Apple 1/4 c Chopped Carrot 2 tb Finely chopped Celery 2 tb Chopped Pecans 2 tb Currants 1 tb Toasted Wheat germ 1/2 ts Curry powder In food processor, process cheese, yogurt, lemon juice, and soy sauce until smooth. Stir in remaining ingredients. Use as a spread on crackers, whole wheat bread, or pita crisps, or stuffed into pita pockets. Makes 1 1/2 cups Variations: - substitute shredded Cheddar for the farmer cheese : - mayonnaise may be substituted for the yogurt : - Chop veggies small, spread mixture on split pitas, and place under preheated broiler for about 3 minutes : - serve as accompaniment to soups or salads : - use as a sandwich spread Spread may be made in advance, and refrigerated 3-4 days. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Morels with Calvados Categories: Appetizers, Mushrooms, Victoria, Cyberealm Yield: 4 servings 1 tb Unsalted Butter 1 lb Morel Mushrooms, sliced Lengthwise Lemon Juice Salt and Pepper 1/4 c Calvados 1/2 c Heavy Cream 1 ts Fresh Tarragon, chopped or 1/2 ts Dried Tarragon Hot Cooked Pasta Melt butter in a medium skillet over medium heat. Saute morels in butter, sprinkling with lemon juice, salt and pepper to taste. Cook, stirring often, until morels give up all their liquid, about 6 minutes. Stir in Clavados, then cream. Boil gently to reduce sauce and thicken slightly. Stir in tarragon. Serve as an appetizer over hot cooked pasta. Source: Victoria Magazine, April 1994 Typed by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Belgian Endive Salad Categories: Salads, Mushrooms, Victoria, Cyberealm Yield: 4 servings MMMMM--------------------------MARINADE------------------------------- 1/3 c White Wine Vinegar 2/3 c Olive Oil 1/2 ts Salt 1/2 ts Sugar MMMMM--------------------BELGIAN ENDIVE SALAD------------------------- 4 3 ounce Belgian Endives Assorted Wild or Pickled Mushrooms Assorted fresh herbs and Pesticide-free edible Flowers Pickled Ginger, sliced 1 Plum Tomato Marinade: In a screw-top jar combine wine vinegar, olive oil, salt and sugar. Cover and shake well. Set aside. Belgian Endive Salad: Cut Belgian endive into fan shapes. Using a large knife, cut each endive lengthwise from endive tips to base, cutting to but not through the base. Turn endive a quarter turn and cut lengthwise again. This now forms 4 large "petals." Cut each quarter lengthwise again to form 8 "petals" that are still held intact by the base. Run cold water into center of each endive. Drain. Arrange in a shallow dish. Shake marinade and pour over endive. Marinate 10 minutes, spooning marinade over endive twice. Remove endive from marinade with a slotted spoon. Drain on paper towels, patting gently to remove excess marinade. On each of 4 serving plates, spread out an endive "fan." Scatter mushrooms over endive. Decorate endive "petals" with fresh herbs and flowers to resemble a flower arrangement. Arrange ginger on each endive near base. Halve tomato crosswise, using a zigzag cut. Remove pulp and seeds. Cut each tomato half in half again, lenghtwise. Fit a tomato quarter over base of each endive to form a "vase." Source: Victoria Magazine, April 1994 Typed by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Hot & Spicy Chicken Nuggets Categories: Cyberealm, Snacks, Poultry Yield: 3 dozen 8 oz PHILADELPHIA Brand soft Cream Cheese 1/2 c Salsa 2 tb Milk 1/2 ts Cumin [ground] 1/2 ts Onion powder 1/2 ts Garlic powder 3/8 ts Cayenne pepper 2 pk [10.5 oz] frozen chicken Nuggets 1) Stir together all of the ingredients except the chicken nuggets in a small bowl, until well blended... then chill... 2) Prepare the chicken nuggets according to the package directions... 3) Serve with the dip... This creamy salsa dip is a natural accompaniment for popular chicken nuggets... From the Philadelphia Brand Cream Cheese Finest Recipe Collection and Fred Goslin on Cyberealm Bbs... Home of KookNet at (315) 786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Pizza Rolls Categories: Cyberealm, Snacks Yield: 12 servings 1 lb Frozen italian bread dough [thawed] 8 oz PHILADELPHIA Brand soft Cream Cheese with herb & garlic 1 1/2 c KRAFT shredded low moisture .part-skimmed Mozzarella Cheese 3/4 c Pepperoni [chopped] 1/3 c Green pepper [finley chopped 1 tb Olive oil 1/2 ts Italian seasoning 1) Roll the dough to 15"x20" rectangleon a floured surface... Spread the cream cheese over the dough to within 1" of the edges... 2) Sprinkle the mozzarella cheese, pepperoni, and the peppers over the cream cheese and roll the dough from the LONG sides, pressing the edges together to seal... Brush the top and sides with the olive oil and sprinkle with the italian seasoning... 3) Cover and let rise in a warm place for 1 hour... and preheat your oven to 350ø... 4) Bake 30 to 35 min or until golden brown... Slice and serve... From the Philadelphia Brand Cream Cheese Finest Recipe Collection and Fred Goslin on Cyberealm Bbs, home of KookNet at (315) 786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Hogan's Nuclear Chicken Wings Categories: Poultry, Appetizers, Nets Yield: 2 servings 24 ea Chicken Wings, Separated 2 tb Vegetable Oil 1/4 ts Garlic Powder 3 tb Habanero Sauce 3 tb Tabasco Sauce Ground Red Pepper to taste 1 tb White Vinegar 1/4 c Brown Sugar 1 c Bleu Cheese Salad Dressing Leaf Lettuce for platter These chicken wings are quite easy to prepare. Adjust the amount of Tabasco sauce and Habanero sauce to your own tastes. I recommend though that you just cool them by dipping them in the bleu cheese salad dressing rather than decreasing the hot sauces. þ Preheat oven to 375øF. þ In a medium sized mixing bowl combine vegetable oil, garlic powder, Tabasco sauce, habanero sauce, vinegar and brown sugar. þ Separate tips from wings. þ Place tips and wings on cookie sheet(s). þ Using a pastry brush, coat the wings with the sauce mixture. þ Sprinkle ground red pepper over wings and tips. þ Bake wings for 15 to 20 minutes or until browning has occurred. þ Arrange wings on leaf lettuce and serve with your favorite beverage. þ Dip wings in bleu cheese salad dressing for some cooling affect. NOTE: These wings can also be cooked on the barbeque. Wings should be grilled for the same amount of time over medium high heat coals. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Cream Cheese in Sour Dough Categories: Appetizers Yield: 8 servings 8 oz Cream Cheese 8 oz Sour Cream 1 Jar Armour Dry Beef (Chop) 4 oz Grated Chedder Cheese 1 ds Lea & Perrins Sauce 1 Garlic To Taste 1 Tabasco To Taste 3 Chopped Green Onions 1 Round Sour Dough Bread Loft Combine all ingredients and mix until well blended. Hollow out center of the Sour Dough round and place cheese mixture in the hollowed out cavity. Wrap the round in foil and bake at 350øF for 45 minutes. Tear sour dough removed from round into pieces and use for dipping. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Croutes Au Fromage Categories: Appetizers Yield: 46 servings 1 1/2 c Flour 1/2 ts Salt 1/8 ts Cayenne Pepper 6 tb Unsalted Butter * 1 c Sharp Cheddar Cheese, Coarse 3 tb Heavy Cream 1 lg Egg, Beaten Lightly 1 1/2 c Swiss Cheese, Fine Shredded 3 tb Butter, Softened * Butter should be cut into small bits. ~--------------------------------------------------------------------- ~-- Into a bowl, sift together the flour, salt, and cayenne. Blend in the butter and Cheddar cheese. Stir in the cream, stirring until the mixture forms dough. Chill, wrapped in wax paper, for 2 hours. Roll out dough 1/16-inch thick on a lightly floured surface and cut into rounds, using a 1-1/2-inch cutter. Reroll scraps and cut out more rounds. Arrange on baking sheets, brush them lightly with the egg, and bake in the middle of a preheated 450øF oven for 5-7 minutes, or until browned lightly. In a small container, cream together the Swiss cheese and softened butter. Arrange half the rounds, bottom sides up, on baking sheets. Divide the cheese mixture among them. Make sandwiches by pressing the remaining rounds on top and pressing lightly. Bake the croutes in the 450øF oven for 4 minutes, or until the cheese is just melted. Makes 46 croutes. A Gourmet Magazine 1969 Favorite. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Roasted Eggplant Dip Categories: Dip, Appetizers, Vegetables, Vegan Yield: 8 servings 1 1/2 lb Eggplant, halved lengthwise 2 Plum Tomatoes, halved 1 sm Onion, quartered 4 lg Cloves Garlic, unpeeled 1 Sprig Fresh Thyme, or 1 pn Dried Thyme Leaves, crumbled 2 tb Olive Oil Fresh Parsley, minced Toasted Pita Bread Triangles Preheat oven to 400øF. Place eggplant, skin side up, in a large roasting pan. Add tomatoes, onion, garlic and thyme. Drizzle oil evenly over wegetables. Bake until eggplant is very tender when pierced with a knife, about 50 minutes. Cool vegetables slightly. Peel eggplant and garlic. Transfer eggplant pulp, garlic, tomatoes, onion and any liquid in bottom of pan to the work bowl of a food processor. Add thyme leaves, discarding stem. Puree until smooth. Transfer to a bowl and season with salt and pepper. (Can be prepared 1 day ahead; refrigerate.) Garnish with parsley and serve dip at room temperature with pita bread triangles. Source: Unknown Typed by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Cheese Fondue Categories: Cheese, Appetizers, Dip Yield: 4 servings 1 Clove Garlic, halved 1 c Chicken Broth 1 ts Lemon Juice 2 c Gruyere Cheese, grated 2 c Cheddar Cheese, grated 2 ts Cornstarch 1 ds White Pepper 1 pn Nutmeg, grated 1/2 Loaf of Favorite Bread 2 Apples, sliced Rub inside of fondue pot with cut garlic clove. Place pot on stove, pour in chicken broth and lemon juice, and cook iver medium heat unol bubbly. Turn heat to low, and gradually stir in cheeses with a wooden spoon. Blend in cornstarch, and continue to cook, stirring constantly. In about 2-3 minutes, mixture ahould be thick and smooth (do not allow fondue to boil.) Season with salt and pepper and nutmeg. Place fondue pot on it's stand at the table, without the burner. Serve with bread cubes and apple slices. Source: Seventeen Magazine, February 1994 Typed by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: White Bean Dip Categories: Dip, Appetizers, Beans Yield: 2 cups 1 lg Clove Garlic, peeled and Chopped 1 md Jalapeno Pepper, seeded and Coarsley chopped 30 oz Can White Kidney Beans, Drained, rinsed and drained 3/4 c Plain Low-Fat Yogurt 4 ts Lime Juice 1/4 ts Ground Cumin 1/4 ts Salt 1/8 ts Cayenne Pepper 1 md Tomato, seeded and finely Chopped 2 ts Parsley, finely chopped Put the garlic and jalapeno in a food processor and chop very finely. Add the beans and process to a paste; scrape down the sides of the processor bowl. Add the yogurt, lime juice, cumin, salt and cayenne pepper. Process until smooth. Transfer to a bowl and stir in most of the tomato and parsley, saving a little to garnish the top. The dip can be covered and refrigerated at this point. Heat in a double boiler or in a water bath on top of the stove. Serve dip warm, garnished with a little tomato and parsley. Serve with vegetables or tortilla chips. Source: San Francisco Examiner Typed by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Fruit Kebabs with Yogurt Dip Categories: Appetizers, Dip, Fruits Yield: 4 servings 3/4 c Plain Yogurt 2 tb Confectioner's Sugar 1 tb Lemon Juice 1 tb Seedless Grapes 1 c Pineapple Cubes 3/4 c Strawberries 1 Orange, peeled and sectioned 1/2 c Fresh Blueberries To prepeare fruit dip, put yogurt, confectioner's sugar and lemon juice in a small mixing bowl. Blend ingredients with a mixing spoon until mixture is smooth. Chill until serving time. Pierce fruit onto wooden skewers, alternating types of fruit for a colourful mix. Spoon dip into a serving platter bowl and place at center of serving platter, then arrange skewers around bowl. Source: Medford Mail Tribune, 3 May 1994 Typed by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Emerald Dip and Shamrock Shrimp Categories: Appetizers, Dip, Seafood, St. pat's Yield: 8 servings MMMMM----------------------------DIP--------------------------------- 1 lb Spinach, stems removed, or 10 oz Package Spinach 2 Green Onions and Tops, Sliced 1/2 c Packed Parsley Sprigs 1/2 ts Dried Dill Weel 1/2 c Plain Nonfat Yogurt 1/2 c Nonfat Sour Cream 1/4 c Nonfat Mayonnaise Dressing 1 ts Anchovy Paste 1/8 ts Ground Nutmeg 1/8 ts Salt 1 pn Ground White Pepper 3 tb Fresh Lemon Juice MMMMM---------------------------SHRIMP-------------------------------- 1 c Parsley Sprigs 1 c Water 2 tb Fresh Lemon Juice 1 Clove Garlic, halved 1 ts Dried Tarragon Leaves 1/8 ts Cinnamon 1/8 ts Salt 1 lb Large Shrimp, in shells Vegetable Cooking Spray MMMMM--------------------------CRUDITES------------------------------- 2 c Broccoli Florets 4 oz Snow Peas 2 Green Peppers, cut into Rings or strips 1 md Zucchini, cut into spears or Sliced Dip: In a large pot, place spinach with water that clings from washing. Cook covered over mdium heat until completely wilted, about 5-7 minutes. Drain and rinse immediately under cold water. Place spinach in strainer and press to extract as much liquid as possible. In a food processor, place spinach with green onions, parsley and dill weed; process to puree. Add remaining dip ingredients except lemon juice; process until smooth. Stir in lemon juice to taste. Refrigerate until ready to serve. Shrimp: In a blender, process all ingredients except shrimp and cooking spray until smooth. Let mixture stand in blender contantainer 5 minutes, or until green part rises to top, leaving water below.Shell shrimp, leaving tails intact if desired. In a baking dish, arrange shrimp in a single layer; spray ightly with cooking spray, tossing to coat. Spoon parsley mixture evenly over shrimp, discarding water at bottom of container. Turn shrimp to coat with parsley mixture. Spray a large nonstick skillet with cooking spray; heat over medium-high heat. Add 1/4 of the shrimp and saute, turning over once, just until opaque in center, 1-2 minutes. (Be careful not to overcook.) Remove shrimp to plate. Wipe out skillet and repeat with remaining shrimp in three batches. Serve shrimp warm, room temperature or cold; refrigerate if not serving within one hour. Serve shrimp and dip with crudites arranged on a platter. Per Serving: Shrimp: Calories: 85, Protein: 13g, Fat: 1g, Cholesterol: 90mg, Fiber: 2g, Sodium: 133mg. Dip: Calories: 45, Protein: 3g, Carbohydrate: 8g, Fat: .5g, Cholesterol: 5mg, Fiber: 1g, Sodium: 207mg. Source: Medford Mail Tribune, March 1994 Typed by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Hogan's Nuclear Chicken Wings Categories: Poultry, Appetizers, Nets Yield: 2 servings 24 ea Chicken Wings, Separated 2 tb Vegetable Oil 1/4 ts Garlic Powder 3 tb Habanero Sauce 3 tb Tabasco Sauce Ground Red Pepper to taste 1 tb White Vinegar 1/4 c Brown Sugar 1 c Bleu Cheese Salad Dressing Leaf Lettuce for platter These chicken wings are quite easy to prepare. Adjust the amount of Tabasco sauce and Habanero sauce to your own tastes. I recommend though that you just cool them by dipping them in the bleu cheese salad dressing rather than decreasing the hot sauces. þ Preheat oven to 375øF. þ In a medium sized mixing bowl combine vegetable oil, garlic powder, Tabasco sauce, habanero sauce, vinegar and brown sugar. þ Separate tips from wings. þ Place tips and wings on cookie sheet(s). þ Using a pastry brush, coat the wings with the sauce mixture. þ Sprinkle ground red pepper over wings and tips. þ Bake wings for 15 to 20 minutes or until browning has occurred. þ Arrange wings on leaf lettuce and serve with your favorite beverage. þ Dip wings in bleu cheese salad dressing for some cooling affect. NOTE: These wings can also be cooked on the barbeque. Wings should be grilled for the same amount of time over medium high heat coals. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Sausage Balls #1 Categories: Appetizers Yield: 10 servings 1 lb Bulk Sausage (Hot Or Mild) 2 c Sharp Chedder Cheese Grated 3 c Bisquick 1/3 c Water Combine all ingredients and shape into balls the size of walnuts. Bake on cookie sheet at 350øF for 15 minutes. Makes about 5 dozen. NOTE: defrost and reheat at 350øF. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: FRESH ARTICHOKES WITH MUSTARD SAUCE Categories: Appetizers, Nets Yield: 8 servings 4 lg Globe artichokes 1 c Water 2 tb Vinegar 1 tb Whole pickling spices 1 c Prepared brown mustard 5/8 oz Pk Italian salad dressing mix 2 tb Vinegar or dry white wine dr (few) Tabasco sauce 1 ts Worcestershire sauce 1. Wash artichokes carefully and drain. Slice off upper tip of each artichoke with a sharp knife. With kitchen shears, trim off the thorny ends of the leaves. The stems should be cut off even with the base of the artichoke. 2. Combine water, vinegar and pickling spices in a deep, 3-quart, heat-resistant, non-metallic casserole. 3. Heat, uncovered, in Microwave Oven 5 minutes or until mixture comes to a boil. 4. Place artichokes upright in casserole. 5. Heat, covered, in Microwave Oven 12 to 15 minutes. 6. Cook until bases are tender when pierced with a fork and lower leaves pull away easily. Set aside. 7. In a small bowl combine remaining ingredients. 8. If desired, heat mustard sauce, uncovered, in Microwave Oven 1 1/2 minutes or until heated through. 9. Dip leaves into mustard sauce. Tip: If desired, the leaves may be removed and arranged on a platter before serving. The fuzzy choke should be removed and the heart of the artichoke cut for serving. From _The New Deluxe Sharp Microwave Oven Cookbook_ MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Almond Fried Shrimp Categories: Cyberealm, Fish, Appetizers Yield: 4 servings 1 c All purpose flour 1 pn Salt 2 c Milk 4 ea Eggs 12 ea Uncooked jumbo shrimp 1 1/2 c Sliced almonds (5 oz) 6 c Vegetable oil Peel, devein and butterfly shrimp, leaving tails intact. Line large baking sheet with waxed paper. Place flour in medium bowl; add salt. Whisk milk and eggs in large bowl. Dredge shrimp (not tails) in seasoned flour; shake off excess. Dip shrimp (not tails) in milk mixture. Press almonds over shrimp, coating all but tails. Place shrimp on prepared sheet. Curl tails up over shrimp. Freeze until firm, about 1 1/2 hours. (Can be prepared up to 1 day ahead. Cover with foil.) Heat oil in heavy large saucepan to 350~. Loosen shrimp from paper. Add frozen shrimp to oil in batches and cook until deep golden brown, about 3 minutes. Transfer to paper towels using slotted spoon. Let drain. Divide shrimp among plates. Serve with cocktail sauce, tartar sauce and lemon wedges. Shared with us by: Tony Burke, Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Andie's Brunch Categories: Cyberealm, Breakfast Yield: 8 servings 6 Eggs 16 sl Bread 1 1/2 c Shredded cheddar cheese 10 sl Ham 3 c Milk 1/2 ts Dry mustard 1/2 ts Salt 1/2 c Butter 1 c Cornflakes "Butter both sides of the 16 slices of bread. Place 8 slices in a 8 x 10 pan which is 2" deep.Cover the bread with the sharp cheese and ham slices. Top this with the remaining 8 slices of bread. Mix the eggs, milk, mustard, and salt together. Pour over the casserole and refrigerate overnight. The next morning, combine 1/2 cup butter and the cornflakes, and put on top of the casserole. Bake for 1 hour at 350F. This is great when you have company!" Originally posted by Andrea Cassoni Typed for you by Linda Fields Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Hearty Chicken & Rice Soup Categories: Cyberealm, Soups, Low-cal, Low-fat Yield: 8 servings 10 c Chicken broth 1 md Onion 1 c Celery [sliced] 1 c Carrots [sliced] 1/4 c Parsley [snipped] 1/2 ts Black pepper 1/2 ts Thyme leaves [dried] 1 Bay leaf 1 1/2 c Chicken [cubed] 2 tb Lime juice Lime slices for garnish 1) Combine the broth, onion, celery, carrots, parsley, pepper, thyme, and bay leaf in a dutch oven, and bring to a boil over high heat, stirring once or twice... 2) Reduce heat to low and simmer, uncovered, 10 to 15 min., then add the chicken and simmer for 5 to 10 min. more or `til the chicken is done... 3) Remove and discard bay leaf, stir in the rice and lime juice just before serving... garnish with lime slices... Calories... 184 Cholesterol... 23mg Fat... 4g Sodium... 1209mg 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: Summer Fruit Salad Categories: Cyberealm, Fruits, Salads, Low-cal Yield: 6 servings 1 Fresh pineapple {DOLE} 2 Oranges {DOLE} [peeled & sliced] 2 Bannanas {DOLE} [peeled & sliced] 1 c Strawberries {DOLE}[halved] Strawberry/bannana yogert Dressing (rec. follows) Orange/bannana yogurt Dressing (rec. follows) 1) Cut the pineapple in half lengthwise thru the crown, and remove the fruit with a curved knife leaving the shell intact. Trim off the core and cut the fruit into chunks... 2) In a large bowl combine the all of the different fruits, and spoon into the pineapple shells... chill and serve with your choice of dressing... --------------------------------------------------------------------- Strawberry/bannana yogurt dressing: Combine 6 strawberries, 1 ripe, sliced bannana, and an 8 oz vanilla yogurt, along with 1 tb of brown sugar or honey in a blender... Blend `til smooth. Orange/bannana yogurt dressing: Grate the peel from « an orange and then juice it (1/3 cup)... combine the orange peel & juice, 1 ripe bannana peeled, 1 8 oz carton of vanilla yogurt and 1 tb of honey or brown sugar, in a blender and blend `til smooth. per serving w/ 1 tb of dressing; Calories... 143 Cholesterol... 4mg Fat... 2g Sodium... 15mg --------------------------------------------------------------------- Chef Freddy's variation: Combine all of the fruits with a large tub of non-dary low-cal whipped topping, and 1 cup of shredded cocaonut, THEN spoon into pineapple halves and serve... From the ALL NEW DIET COOKBOOK and Fred Goslin, on Cyberealm Bbs,home of KokNet, in Watertown NY (315) 786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Bruschetta Romana Piccante (Spicy Roman Bruschetta) Categories: Appetizers, Italian, Nets Yield: 4 servings 3/4 ts Red wine vinegar 1/4 c Olive oil 6 tb Parsley, chopped 3 tb Basil, chopped 1/2 ts Garlic, minced 1/8 ts Red pepper flakes -=OR=- 1 ea Red chili, minced 2 tb Fresh breadcrumbs, if needed 6 sl Italian country-style bread, -- cut 3/4" to 1" thick & -- halved 1 tb Olive oil Whisk together the vinegar & oil. Stir in the parsley & basil. Add the garlic & pepper flakes. Leave for 2 hours to let the flavours meld. If the mixture seems to thin, add the breadcrumbs. Grill or toast the bread slices. While they are still warm, brush with a little olive oil, spread with the bruschetta topping & serve. Carol Field, "Italy in Small Bites" MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Crostini ai Pepperoni Arrostiti (Crostini with Sweet Pepp Categories: Appetizers, Italian, Nets Yield: 6 servings 3 ea Red bell peppers 3 tb Olive oil 1 1/2 ea Garlic cloves, minced Salt & pepper 3 tb Parsley, chopped 6 sl Crostini, cut 1/2" thick & -- grilled Roast, seed & slice the peppers. Warm the olive oil in a large saute pan. Add the sliced peppers & garlic & cook over low heat for 5 to 10 minutes, being careful not to let the garlic burn. Add the salt, pepper & parsley & cook for another 2 minutes. Either ladle the mixture onto the grilled bread or puree the mixture & spoon over the crostini. Carol Field, "Italy in Small Bites" MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Focaccia Rustica (Country Focaccia with Red Pepper Toppin Categories: Appetizers, Italian, Nets Yield: 2 focacce MMMMM---------------------------DOUGH-------------------------------- 2 md Garlic cloves, crushed 2 tb Olive oil 2 1/2 ts Dried yeast 1 1/3 c Warm water 3 3/4 c Unbleached all-purpose flour 1 1/2 ts Salt 20 ea Sage leaves, roughly chopped MMMMM--------------------------TOPPING------------------------------- 3 ea Red or yellow bell peppers 3 md Red onions, thinly sliced 1/4 c Olive oil 4 md Ripe tomatoes, seeded & -- squeezed dry Basil leaves 1 ts Salt Warm the garlic cloves in the olive oil over low heat until the garlic begins to brown. Discard the garlic & let the oil cool. Meanwhile whisk the yeast into the water & let proof for 10 minutes. Add the cooled olive oil. Stir in the salt, flour & herbs & mix well. Knead by hand for 6 to 8 minutes. Place dough into a lightly oiled bowl, cover & let rise until doubled. Divide the dough in half & set each piece on an oiled 10 1/2" X 15 1/2" baking sheet Stretch the dough to cover as much of the sheet as possible. Cover & let it relax for 15 minutes. Dimple & stretch the dough some more. Let rise until it is puffy, about 50 minutes. While it is rising, roast, peel & slice the peppers into thin strips. Saute the onions in the 1/4 c olive oil over very low heat for 20 to 25 minutes until they are soft & limp. Preheat the oven to 400F. Lightly dip your fingers into the remaining olive oil & dimple the tops of the dough. Divide the vegetables evenly in half & distribute them over the focacce. Sprinkle with basil & salt Bake for 25 to 30 minutes until the dough is crispy on the edges. Cool briefly & then remove from the sheets & let cool on racks. Serve at room temperature. Carol Field, "Italy in Small Bites" MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Pomodori Sott'Olio (Marinated Sun-Dried Tomato Topping) Categories: Appetizers, Italian, Nets Yield: 10 servings 4 oz Sun-dried tomatoes 3/4 c Red wine vinegar 1 c Basil leaves 1/8 ts Red pepper flakes 1 ts Garlic cloves, sliced 1 pn Salt 1 c Olive oil Soak the tomatoes in 3/4 c warm water & 3/4 c warm vinegar for 2 to 3 hours. Drain & set on a kitchen towel. Pat dry. Stir together the basil, red pepper flakes, garlic & salt. In a 12 ounce jar, alternate layers of the tomatoes with the basil mixture. Pour in the olive oil, making sure that it covers the top layer. Eliminate any air bubbles. Screw on the lid & seal well. Marinate for 1 day before using. **NOTE: Do not use overly salty tomatoes. Ensure that the tomatoes are dried by the sun & not by an oven & that they are not already preserved in oil. Serve with bread. Carol Field, "Italy in Small Bites" MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Taco Tartlets Categories: Appetizers Yield: 3 servings Meat shells: 1 lb Ground beef 2 tb Taco seasoning mix 2 tb Ice water Filling: 1 c Sour cream 2 tb Red taco sauce 2 oz Chopped black olives 1 c Crushed tortilla chips, Divided 1/2 c Shredded Cheddar cheese To make Meat Shells, combine ingredients and mix well. Press meat mixture into bottom and sides of tiny muffin pans and set aside. Combine sour cream, taco sauce, olives, and 3/4 cup of tortilla chips. Spoon filling into each shell, mounding slightly. Combine remaining chips and cheese; sprinkle over each tartlet. Bake at 375 degrees for 10 minutes. Garnish with taco sauce. Randy Rigg MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 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) v8.02 Title: SPAM Pinwheels Categories: Appetizers Yield: 16 servings 1 lb Frozen bread dough, thawed 1/4 c Pizza sauce 1 cn SPAM Luncheon Meat, cubed -(7 oz) 2 c Shredded Mozzarella cheese 2 tb Chopped pepperoncini Pizza sauce Roll bread sough out on lightly floured surface to 12" square. Brush pizza sauce over bread dough. Sprinkle SPAM, cheese, and pepperoncini over dough. Roll dough, jellyroll fashion; pinch seam to seal (do not seal ends). Cut roll into 16 slices. Place slices, cut side down, on greased baking sheet. Cover and let rise in warm place 45 minutes. Heat oven to 350'F. Bake 20-25 minutes or until golden brown. Serve immediately with pizza sauce. NUTRITIONAL INFORMATION PER SERVING: Calories 146; Protein 8 grams; Carbohydrate 15 grams; Fat 6 grams; Cholesterol 19 milligrams; Sodium 619 milligrams. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Super SPAM Cheeseball Categories: Appetizers Yield: 16 servings 1 cn SPAM Luncheon Meat, -shredded (12 oz) 2 c Shredded Cheddar cheese 1 pk Cream cheese, softened (3oz) 2 tb Finely diced onion 12 ts Prepared horseradish 1 ts Worcestershire sauce 1/2 ts Dry mustard 1/2 ts Chili powder 3/4 c Chopped nuts Crackers In large bowl, combine SPAM, cheese cream cheese, onion, horseradish, Worcestershire sauce, dry mustard, and chili powder; mix well. Form into ball. Roll in nuts. Cover and refrigerate several hours or overnight. Remove from refrigerator 30 minutes before serving. Serve with crackers. NUTRITIONAL INFORMATION PER SERVING: Calories 152; Protein 8 grams; Carbohydrate 1 gram; Fat 13 grams; Cholesterol 37 milligrams; Sodium 317 milligrams. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Spicy SPAM Party Dip Categories: Appetizers, Dips Yield: 4 cups 2 pk Cream cheese, softened (8oz) 1 cn SPAM Luncheon Meat (12 oz) 2 tb Worcestershire sauce 1 ts CHI-CHI's Salsa ds Cayenne pepper 1 c Finely chopped green or red -bell pepper 1/2 c Chopped celery 1/4 c Chopped onion 2 tb Chopped cilantro Crackers, chips, and/or -vegetables In medium mixing bowl, combine cream cheese, SPAM, Worcestershire sauce, salsa, and cayenne pepper. Beat on medium speed until smooth. Stir in bell pepper, celery, onion, and cilantro. Cover and chill 1 hour. Serve with crackers, chips, and vegetables. NUTRITIONAL INFORMATION PER SERVING: Calories 36; Protein 1 gram; Carbohydrate 0.5 gram; Fat 3 grams; Cholesterol 12 milligrams; Sodium 79 milligrams. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Easy SPAM Triangles Categories: Appetizers Yield: 8 servings 1 cn SPAM Luncheon Meat, cut into -small cubes (7 oz) 3/4 c Shredded gouda cheese 1/2 c Peeled, diced apple 2 tb Onion sour cream dip 1 pk Refrigerated pie crusts -(15 oz) 1 Egg white, beaten Vegetable cooking spray 1/4 ts Poppy seeds Heat oven to 425'F. In bowl, combine SPAM, cheese, apple, and dip. Cut one pie crust sheet into 8 wedges. Place 1/4 cup SPAM mixture in center of each wedge, spreading to within 1/2" of each edge. Moisten edges of pastry with egg white. Cut remaining pie crust sheet into 8 wedges. Place over filling. Press edges of filled pastry firmly together using fork. Place on baking sheet coated with cooking spray. Brush with remaining egg white and sprinkle with poppy seeds. Bake 15-20 minutes or until lightly browned. NUTRITIONAL INFORMATION PER SERVING: Calories 324; Protein 16 grams; Carbohydrate 19 grams; Fat 22 grams; Cholesterol 46 milligrams; Sodium 798 milligrams. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Night Before Shrimp Snacks Categories: Appetizers Yield: 4 servings 1 1/2 lb Shelled & deveined shrimp Boiling water 1/2 c Pace Picante Sauce 2 tb Vegetable oil 2 tb Lime or lemon juice 1 tb Drained capers (opt) Pimiento-stuffed olives Cook shrimp in boiling water just until they turn pink; drain and place in a plastic bag. Add Pace Picante Sauce, vegetable oil, lime or lemon juice and, if desired, capers. Add enough olives so there's one for each shrimp. Press out air, close bag securely and turn bag several times to blend ingredients well. Chill overnight, turning occasionally. For each appetizer, spear 1 shrimp and 1 olive on a cocktail pick; arrange on a platter and serve with additional Pace Picante Sauce MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Bruschetta Categories: Appetizers, Italian Yield: 4 servings 2 lg Tomato 1/4 ts Salt 2 lg Basil leaves; fresh 1 French bread baguette 1 cl Garlic 1 ea Jalapeno pepper 1 tb Olive oil 2 tb Parmesan cheese; grated 1 Cutting board Cut tomato in small chunks, being careful not to lose juice. Mince garlic, basil and jalapeno fairly fine. Do not discard jalapeno lining or seeds. Mix in bowl with other ingredients except bread and cheese. Refrigerate 1 or 2 hours until time to serve. Spoon onto French bread slices and top with grated Parmesan cheese. From Gary Rolle, Calgary. Posted by Jack Busst, Calgary, Alberta, on the "Gourmet" echo 94/10/17 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Lobster En Casserole Categories: Fish, Appetizers, Microwave Yield: 4 servings 2 tb Butter or margarine 1 c Soft bread crumbs 1 tb Butter or margarine 1/2 Clove garlic, -peeled and crushed 2 tb Finely chopped onion 2/3 c Condensd Cheddar cheese soup 4 oz Sliced mushrooms, drained 1/4 c Milk 2 tb Dry sherry 1 tb Chopped parsley 1/2 c Cooked peas, drained 1 1/2 c Cooked lobster, canned, Fresh or frozen, cubed 1. In a small, heat-resistant, non-metallic bowl melt the 2 tablespoons butter in Microwave Oven for 15 seconds. 2. Place soft bread crumbs in melted butter and coat with butter. Set aside. 3. In a deep, 2 1/2-quart, heat-resistant, non-metallic casserole place the 1 tablespoon butter. Heat 15 seconds in Microwave Oven. 4. Add onion and garlic to melted butter and heat, uncovered, in Microwave Oven 2 minutes or until onion is tender. 5. Stir soup and mushrooms into onions and garlic. 6. Gradually blend in milk, sherry and parsley. 7. Add peas to soup mixture. 8. Add lobster and bread crumb mixture to soup mixture. Stir to combine all ingredients. 9. Heat, uncovered, in Micro-rvave Oven 5 minutes or until sauce bubbles. From _The New Deluxe Sharp Microwave Oven Cookbook_ MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Welsh Rarebit III Categories: Appetizers, Microwave Yield: 6 servings 3 Eggs, at room temperature 12 oz Bottle beer or ale 3 c Cheddar cheese, cubed (approximately 1 pound) 3 tb Butter or margarine 1 1/2 ts Dry mustard 1 1/2 ts Worcestershire sauce 1/8 ts Tabasco sauce 12 Toast triangles (made from 6 sl Of bread) 6 sl Of ham cut into triangles -the size of bread triangles 1. In a deep, 1 1/2-quart, heat-resistant, non-metallic casserole beat eggs until well blended. Stir in remaining ingredients except toast and ham. 2. Heat, uncovered, in Microwave Oven 6 to 7 minutes or until cheese has melted and mixture has thickened. Stir mixture about once every minute. 3. Beat mixture with rotary beater or electric mixer until very smooth. 4. Spoon rarebit over 2 toast triangles that have been topped with ham triangles. From _The New Deluxe Sharp Microwave Oven Cookbook_ MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Marinated Mushrooms - Buon'Appetito Categories: Vegetables, Appetizers Yield: 6 servings 1/2 c Olive oil 1/4 c Red wine vinegar 3 tb Lemon juice 1 c Water 2 Garlic cloves, chopped 1 ts Thyme, dried 1 Bay leaf 1 tb Tomato paste 1 ts Peppercorns 1 ts Coriander seeds (optl) 1 lb Mushrooms, small, button 1 tb Brandy Salt to taste MMMMM--------------------------GARNISH------------------------------- 2 tb Parsley, chopped or Chives Terrific to serve with an aperitif before dinner. Mushrooms keep refrigerated for up to 2 weeks. 1. Combine all ingredients except mushrooms, brandy and salt in a large pot. Bring to a boil and simmer for 5 minutes. 2. Wipe mushrooms clean. If they are large, cut in halves or quarters. Add to simmering liquid. 3. Cook together for 15 minutes or until mushrooms are tender. Remove mushrooms with slotted spoon the boil remaining liquid down about 5-10 minutes or until 1/2 cup remains. Stir in brandy and season with salt. Strain over mushrooms and leave overnight. Garnish with parsley or chives before serving. LCBO Magazine (Spring 94) MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Los Angeles and Tijuana Caesar Salad Categories: Appetizers, Salads, Cyberealm Yield: 4 servings 6 x Anchovy Filets 4 tb Milk 1 c Olive Oil 1 cl Garlic, left whole 4 sl French Bread, (cut into 1/2" cubes) 1 x Egg 1 x Head of Romaine Lettuce 1 x Juice from Small Lemon Salt and Pepper 4 tb Parmesan Cheese, grated 1) Soak the anchovies in the milk for 15 minutes. Rinse and pat dry on paper towels. Chop roughly. Cook the egg for 1 minute. 2) Crush the garlic and leave in the oil for about 30 minutes. Heat all but 6 tb of the oil in a frying pan until hot. Fry the cubes of bread until golden brown, stirring constantly with a metal spoon for even browning. Drain on paper towels. 3) Break the cooked egg into a bowl and beat well with the lemon juice, salt and pepper. Toss the lettuce with the remaining garlic oil and anchovies. Add the egg mixture and toss to coat well. Place in a clean serving bowl and sprinkle over the croutons and parmesan cheese. Serve at room temperature. 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: Bruce's Favorite Caesar Salad Categories: Salads, Appetizers, Cyberealm Yield: 4 servings 1 x Head of Romaine Lettuce 1 x Tin of Anchovy Filets 1 tb Fresh Ground Black Pepper 4 cl Garlic 1 x Egg Yolk-use Extra Large Egg 1 tb Prepared Hot Mustard 3 ds Tabasco Sauce 1 tb Worcestershire Sauce 3/4 c Olive Oil Red Wine Vinegar 1 x Lemon Fresh Grated Parmesan Cheese Croutons 1/2 lb Bacon 1) Cook the bacon until very crisp. Set aside and allow to drain on paper towels. 2) Place egg in a glass of warm water and set aside until it reaches room temperature (10-15 minutes). 3) Crush the garlic in a large wooden bowl. Add the anchovies and crush into a pulpy mass. Mix with black pepper. 4) Add mustard, worcestershire sauce and tabasco. Separate the egg, keeping the yolk. If you can't find any extra large eggs then 2 small eggs is fine. Stir in each of these ingredients thoroughly as you add each one. 5) SLOWLY add the oil from the anchovy tin, using a french whisk to mix. 6) SLOWLY add olive oil, rapidly whipping until you get a thick paste. You may have to vary the amount of oil to achieve this (at least 3/4 cup). 7) Squeeze in some red wine vinegar to taste. Once around the bowl is usually enough. 8) Squeeze in one lemon for the juice, again to taste. 9) Just before serving, add the lettuce, croutons, crushed bacon and parmesan cheese. Toss Thoroughly. The trick to this is the dressing should be quite thick before adding the red wine vinegar and lemon juice. You may want to add more garlic, tabasco, worcestershire, mustard depending on how spicy you like your Caesar Salad. From the kitchen of Bruce and Peggy Travers, Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Parmesan Straws Categories: Appetizers Yield: 5 dozen 1 lg Egg white 2 T Olive oil 1/4 t Salt 1/8 t Cayenne (opt) 6 Sheets Phyllo dough, -14 x 18" 3/4 c Freshly grated Parmesan -or Asiago cheese Preheat oven to 400 degrees. Lightly coat 2 baking sheets with nonstick cooking spray or line with parchment peper. In a small bowl, whisk together egg white, oil, salt and cayenne. Lay a sheet of phyllo on a work surface with a short side toward you. Keep remaining phyllo sheets covered with plastic wrap or wax paper. With a pastry brush, lightly coat the lower half of the sheet with the egg-white mixture and sprinkle with about 2 t cheese. Fold the upper half over to cover the lower half. Brush the right half of the folded sheet with egg-white mixture, sprinkle with a heaping teaspoon of cheese and fold the left half over the cheese. Brush the bottom half of the folded sheet with the egg-white mixture, sprinkle with 1 t cheese and fold the upper half over the lower half. Finally, brush the top with the egg-white mixture and sprinkle with 1 t cheese. Cut into ten 1/2" strips using a knife or serrated pastry cutter. With a wide spatula, transfer the strips to the prepared baking sheet, placing them about 1/2" apart. Repeat the procedure with the remaining 5 sheets of phyllo, egg-white mixture and cheese. Bake the straws for 8 to 10 minutes, or until golden and crisp. Transfer to a rack to cool. (The straws may be stored in an airtight container at room temp for 1 week.) Per straw: 19 calories, 1 g protein, 1 g fat, 3 g carbohydrate, 38 mg sodium, 1 mg cholesterol. From Eating Well Magazine, Nov/Dec 93. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Cheese Puffs Categories: Appetizers Yield: 4 1/2 dozen 1 T Butter 1 T Olive oil 1/2 t Salt 1/2 t Cayenne pepper 1 c Flour 2 lg Eggs 4 lg Egg whites 3/4 c Plus 2 T Freshly grated Asiago or -Parmesan Lightly coat 2 baking sheets with nonstick cooking spray or line with parchment paper. In a medium-sized saucepan, combine 1 cup water, butter, oil, salt and cayenne; bring to a boil over medium heat. Remove from heat and add flour all at once. Stir with a wooden spoon until it forms a smooth paste. Return the mixture to low heat and cook, stirring, for about 3 minutes, to dry the paste slightly. Remove from heat and cool for 2 minutes. Lightly whisk together eggs and 3 of the whites. With a wooden spoon, beat 1/4 of the egg mixture into the flour paste until absorbed. Repeat with 3 more additions of the egg mixture, until the paste is smooth and glossy. Stir in 3/4 c of the cheese. Using a pastry bag or spoon, drop 1" mounds 1 1/2" apart on the prepared baking sheets. Lightly beat the remaining egg white and drush it over each puff. Sprinkle with the remaining 2 T cheese. Bake, one sheet at a time, for 20 to 25 minutes, or until the puffs are firm and well browned. Serve warm. (The puffs may be frozen, for up to 2 months and reheated for 10 minutes at 350 degrees). Per puff: 24 calories, 1 g protein, 1 g fat, 2 g carbohydrate, 59 mg sodium, 10 mg sholesterol. From Eating Well Magazine, Nov/Dec 93. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Avocado Veloute Soup Categories: Soups, Seasonal, Winter Yield: 6 servings 6 T Sweet butter 1 c Finely minced scallions -green part only 2 Garlic cloves, mashed 1 1/2 lg Ripe avocados 1 Lemon, juice of 4 T Flour 6 c Hot chicken stock Salt Freshly ground white pepper 3 Egg yolks 1 c Heavy cream Few drops Tabasco MMMMM--------------------------GARNISH------------------------------- Finely minced fresh chives 1/2 c Heavy cream, whipped and -slightly salted In a small heavy saucepan melt 2 T butter. Add the scallions and garlic and cook, covered, over low heat for 5 minutes or until the scallions are very soft but not browned. Remove them to the top part of a blender. Add the coarsely mashed pulp of 1 large avocado. Sprinkle with 1/2 of the lemon juice and blend the mixture at high speed until it becomes a smooth puree. Set aside. In a large saucepan melt the remaining butter. Add the flour and cook the mixture, stirring constantly, for 2 minutes without browning. Add the hot chicken stock and whisk until the soup becomes slightly thick and very smooth. Season the soup with salt and pepper and let it simmer, partially covered, for 30 to 40 minutes. In a mixing bowl combine the egg yolks, Tabasco and cream and blend them well. Fold the avocado puree into the cream and yolk mixture. Pour the mixture into the soup and, stirring constantly, heat the soup through without letting it come to a boil. Correct the seasoning and keep the soup warm. Peel the remaining 1/2 avocado and cut it into tiny cubes. Sprinkle with remaining lemon juice and add them to the soup just before serving. Serve the soup garnished with chives and a spoonful of whipped cream. NOTE: You may serve the soup cold and vary it by substituting Creme Fraiche for the whipped cream and fresh chervil for the chives. From "Seasonal Kitchen, a Celebration of Fresh Foods" by Perla Meyers. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Lima Bean and Tomato Soup Categories: Native amer, Soups, Vegetables Yield: 6 servings 1 lb Dried lima beans 3 qt Water 1 ea Sprig parsley 2 ea Onions, sliced 1/4 lb Salt pork 3 ea Tomatoes, cored 1 ea Chili pequin, crushed 1 tb Salt Soak the beans in 1 1/2 quarts water for 3 1/2 hours; drain and rinse. Place in large, heavy kettle, cover with 1 1/2 quarts water, add remaining ingredients and simmer, slowly, for 1 hour. Uncover and simmer for 1 additional hour. Serve hot. From: The Art of American Indian Cooking by Yeffe Kimbell and Jean Anderson, Avon Books (a division of The Hearst Corporation), New York, NY, 1965. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Sunflower Seed Soup Categories: Native amer, Soups Yield: 6 servings 2 c Shelled sunflower seeds 3 ea Scallions with tops, sliced 6 c Water 2 ea Pkg chicken broth, 5.4 g ea 1 ts Salt Place all ingredients in a large saucepan and simmer, stirring occasionally, for 45 minutes. Serve hot. 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: Iroquois Soup Categories: Native amer, Soups Yield: 4 servings 4 ea Large mushrooms, sliced 2 ea 10 1/2 oz cans beef consomme 2 tb Yellow corn meal 2 tb Minced parsley 1 cl Garlic, crushed 1/2 ts Basil 1 ea Onion, thinly sliced Fresh ground pepper, dash 1/4 ts Salt Haddock fillets, 12 oz 10 oz Baby lima beans 1/3 c Dry sherry (optional) Place the mushrooms, consomme, corn meal, parsley, garlic, basil, onion, pepper and salt in a large saucepan, and simmer, uncovered, for 10 minutes. Add haddock, lima beans, and sherry and simmer 20 minutes, stirring occasionally, breaking haddock into bite-sized pieces. Serve hot. The Iroquois were blessed with clear, cool lakes and sparkling streams, and both served up an abundance of fish. Fish soup, or u'nega'gei, as the Iroquois called it, was a favorite. One early recipe is described, "Fish of any kind is boiled in a pot with a quantity of water. It is then removed and coarse corn siftings stirred in to make a soup of suitable consistency." When wild onions and greens were available, they were usually tossed into the soup pot, adding both color and flavor. 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: Batter-fried Squash Blossoms Categories: Native amer, Appetizers, Vegetables Yield: 8 servings 3 ea Dozen squash blossoms, pickd Just about to open (male Blossoms are larger) 1 c Milk 1 tb Flour 1 ts Salt 1/8 ts Fresh ground pepper 1/2 c Cooking oil Paprika In a shaker jar, combine milk, flour, salt and pepper. Place squash blossoms in large pie tin and gently pour the milk-flour mixture over them. Heat the oil in a large heavy skillet until a drop of water will sizzle. Fry the batter-coated blossoms in the hot oil until golden brown; drain on paper towels and sprinkle with paprika. Serve hot. Squash blossoms are considered the greatest of delicacies by the Zuni. Choicest of all are the largest male flowers, which are carefully gathered from the vine, fried in deep fat, and served as an appetizer or used as a seasoning for vegetables, soups and stews. 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: Too Simple Cream of Chicken Noodle Soup Categories: Cyberealm, Soups/stews, Poultry Yield: 12 servings MMMMM----------------------DESIRED... CF--------------------------- 2 lg Chicken Breasts [bone in & skin on} 2 lg Chicken Thighs [bone in & skin on] 1 pk Green beans {frozen] 1 pk Carrots [frozen] 1 pk Corn [frozen] 5 md Potatoes (thin skinned or Peeled) [«" cubed] 2 tb Minced onion 1/4 c Chicken bouillon (or 6 Crushed cubes) 1 lb (1 box) macaroni (or equiv- -alent amount of pasta) 6 tb Butter 1/3 c Flour 1 1/2 c Milk 1/2 tb Bell's Seasoning 1/4 ts Sage [ground] 1/4 ts Thyme [ground] 1) In a dutch oven, boil the chicken `til it is ready to fall of the bones; then remove from the broth and set aside... 2) Add the macaroni (or the pasta) and all of the veggies to the broth and cook `til tender.. 3) Remove the skin, bone the chicken and slice/dice the meat to ¬" to «" pieces as desired and add to the broth... 4) Add the bouillon a little at a time `til the desired flavor is achieved, being sure to mix well, sampling as required... 5) In a small bowl, melt the butter, then wisk in the flour to form a paste, slowly wisk in the milk `til smooth and creamy, then add to the soup stirring `til well blended... 6) Add the "Bell's Seasoning" and the remaining spices and simmer for 20 min.; Cool to desired temp. and serve... Source: Chef Freddy's kitchen, somewhere in a basement corner of Cyberealm Bbs. Home of KookNet, in Watertown NY at (315) 786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Souper Baked Sandwich Categories: Breads, Cheese/eggs, Meats, Main dish Yield: 6 servings 1 1/2 lb Lean Ground Beef 1/4 c Onion; Chopped, 1 Sm 1/2 ts Salt 1/2 c Celery; Chopped 4 c Herb Stuffing Cubes; Not Mix 1 1/2 c Milk 2 ea Eggs; Lg 10 3/4 oz Cream Of Mushroom Soup; 1 Cn 1 ts Mustard; Dry 1 c Cheddar Cheese; Shredded,4oz Heat the oven to 350 degrees F. Cook and stir the meat, onion and celery in a large skillet until the meat is brown. Drain off the excess fat. Stir in the salt. Arrange the stuffing cubes in a greased baking pan, 9 X 9 X 2 or 11 3/4 X 7 1/2 X 1 3/4-inches and top with the meat mixture. Beat the milk, eggs, soup, and mustard together and pour over the meat. Then sprinkle with the cheese and bake uncovered until a knife inserted in the center comes out clean, about 30 to 40 minutes. Cool for 5 minutes and then cut into squares and serve. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Hogan's Nuclear Chicken Wings Categories: Poultry, Appetizers, Nets Yield: 2 servings 24 ea Chicken Wings, Separated 2 tb Vegetable Oil 1/4 ts Garlic Powder 3 tb Habanero Sauce 3 tb Tabasco Sauce Ground Red Pepper to taste 1 tb White Vinegar 1/4 c Brown Sugar 1 c Bleu Cheese Salad Dressing Leaf Lettuce for platter These chicken wings are quite easy to prepare. Adjust the amount of Tabasco sauce and Habanero sauce to your own tastes. I recommend though that you just cool them by dipping them in the bleu cheese salad dressing rather than decreasing the hot sauces. þ Preheat oven to 375øF. þ In a medium sized mixing bowl combine vegetable oil, garlic powder, Tabasco sauce, habanero sauce, vinegar and brown sugar. þ Separate tips from wings. þ Place tips and wings on cookie sheet(s). þ Using a pastry brush, coat the wings with the sauce mixture. þ Sprinkle ground red pepper over wings and tips. þ Bake wings for 15 to 20 minutes or until browning has occurred. þ Arrange wings on leaf lettuce and serve with your favorite beverage. þ Dip wings in bleu cheese salad dressing for some cooling affect. NOTE: These wings can also be cooked on the barbeque. Wings should be grilled for the same amount of time over medium high heat coals. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Mini Meat Pies Categories: Cyberealm, Appetizers, Beef Yield: 40 appetizers 1/2 lb Ground beef [lean] 2 x Eggs [hard cooked & finely -chopped] 1/4 c BORDEN Sour Cream 1 tb Parsley [chopped] 1 ts Beef bouillon (WYLERS or STEERO) 1 pk (11oz) Pie crust mix (Pre-heat oven to 400ø) 1) In a med. bowl, combine all of the ingredients except the pie crust mix; Mix well... 2) Prepare the pie crust mix as package directs, and divide dough in half. Then on a floured surface, roll out « the dough to 10" x 13" rectangle, 1/8" thick; then cut into 20 2«" squares. Spoon 1 heaping teaspoon of meat mixture into center of each square and fold as desired... 3) Repeat step # 2) with the remaining dough and meat mixture... 4) Place all of the pies on an ungreased cookie sheet 1" apart and bake 12 to 15 min. or `til lightly browned... 5) Serve hot and refrigerate the leftovers... Source: the "Hurry Up Hamburger Recipes" cookbook Submitted 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: Crispy WonTons Categories: Cyberealm, Appetizers, Beef Yield: 72 wontonss 1/2 lb Ground beef [lean] 1/2 lb Ground pork 1/2 c Green onions [minced] 1 tb Cornstarch 2 tb Soy sauce 1 pk (1 oz) HIDDEN VALLEY RANCH Milk Recipe Original Ranch -salad dressing mix 72 Wonton skins 2 Egg whites [beaten] 2 c HVR Original Ranch salad -dressing [prepared] 1) In a large bowl, combine the meats, onions, cornstarch, soy sauce, & dry salad dressing mix, mixing well... 2) Place a small amount of meat mixture in the center of each wonton skin,then with your finger, rub a bit of the egg white on the 2 top edges of the wonton skin. Press the skin together in half to form a triangle, making SURE that the skin is sealed on all sides... 3) Place the 2 long points of the triangle on top of each other and seal with egg white... 4) In a deep fryer (or deep sauce pan) heat «" of oil to 375ø. Fry the wontons a few at a time `til golden, then remove to drain on paper towels, with a slotted spoon... 5) Serve warm, with prepared salad dressing for dipping... Source: the "Hurry Up Hamburger Recipes" cookbook Submitted 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: Mini Beef Tostadas Categories: Cyberealm, Appetizers, Beef Yield: 4 dozen 1 lb Ground beef 1 tb Onion [instant, minced] 1 cn (8 oz) Refried beans 1 cn (4 oz) green chilies [chopped] if desired 1/2 c Taco sauce [bottled type] 48 Tortilla chips [round & whole] 1 c Chedder cheese [shredded] (Pre-heat oven to 375ø) 1) Cook & stir the beef and onions in a large skillet over med. heat `til beef is no longer pink. About 10 min. Drain & discard the drippings... 2) Stir in the beans, chilies (if desired) & taco sauce; cook and stir `til bubbly, abot 4 min. Then spoon about 1 heaping teaspoon of the beef mixture on top of each whole tortilla chip, sprinkle shredded cheese on top and place on a cookie sheet... 3) Bake in the pre-heated oven `til cheese is melted, about 2 min... and serve warm... Source: the "Hurry Up Hamburger Recipes" cookbook Submitted 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: Beefy Stuffed Mushrooms Categories: Cyberealm, Appetizers, Beef Yield: 1 dozen 1 lb Ground beef [lean] 2 ts Horseradish [prepared] 1 ts Chives [chopped] 1 Garlic clove [minced] 1/8 ts Pepper 18 lg Mushrooms [fresh] 2/3 c White wine [dry] MMMMM----------------------------HHR--------------------------------- (Pre-heat the oven to 350ø) 1) Thoroughly mix the meat, horseradish, chives, garlic, and pepper in a med. bowl... 2) Remove the stems from the mushrooms then stuff the caps with the beef mixture... 3) Place the stuffed mushrooms in a shallow baking dish & pour the wine over the top. Bake the mushrooms in the pre-heated oven `til meat is browned, about 20 min. Serve warm... Source: the "Hurry Up Hamburger Recipes" cookbook Submitted 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: Festive Cocktail Meatballs Categories: Cyberealm, Appetizers, Beef Yield: 60 meatballs 1 1/2 lb Ground beef 1 c MINUTE Rice 1 cn (8oz) Crushed pineapple in -juice 1/2 c Carrot [finely shredded] 1/2 c Onion [chopped] 1 x Egg [beaten] 1 ts Ginger [ground] 8 oz French dressing 2 tb Soy sauce MMMMM----------------------------HHR--------------------------------- (Pre-heat the oven to 400ø) 1) Mix together all of the ingredients except the last 2, in a bowl, then form into 1" meatballs... 2) Place on a greased baking sheets and bake in pre-heated oven for 15 min. or `til browned... 3) Mix together the soy sauce and the dressing... 4) Serve the meatballs warm with the dressing... Source: the "Hurry Up Hamburger Recipes" cookbook Submitted 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: Cheesy Beef Puffs Categories: Cyberealm, Appetizers, Beef Yield: 4 dozen 1/2 lb Ground Beef [lean] 1 Garlic clove [minced] 1 Egg [beaten] 1 ts Horseradish [prepared] 1/2 ts Thyme 1/4 ts Salt 1/4 ts White peper 1 pk (17¬ oz) frozen puff pastry [thawed] 1 c Chedder cheese [shredded] MMMMM----------------------------HHR--------------------------------- PRE-HEAT OVEN TO 375ø 1) Brown the ground beef in a medium skillet, then drain off the drippings. Add the garlic, cooking `til tender... 2) Combine the egg, horseradish, thyme, salt & pepper in a med. bowl, then add the meat mixture and mix well... 3) Roll 1 pastry sheet to 13" x 9" rectangle, then cut in half lengthwise. Spread ¬ of the meat mixture over each half, then sprinkle ¬ c of the shredded cheese on top of the spread meat. 4) Roll (jelly roll style) from one long side, then cut into 1" pieces, and place seam side down on greased cookie sheet... 5) Repeat steps 3 & 4 with the remaining meat mixture and the pastry... 6) Bake for 15 min. or `til golden brown and serve warm... Source: the "Hurry-up Hamburger Recipes" cookbook and typed for you by Fred Goslin in Watertown NY on Cyberealm EBBS, home of KookNet, at (315) 786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Creamy Olive French Delight Categories: Cyberealm, Appetizers, Beef Yield: 1 dozen 1/4 lb Ground beef [lean] 8 oz Cream cheese [softened] 3 tb Green olive (w/pimentoes) [chopped] 2 tb Green onions [chopped] Salt & pepper 1 Loaf of french bread MMMMM----------------------------HHR--------------------------------- 1) Brown the ground beef in a small skillet, drain off the drippings, and let cool slightly... 2) Combine the cream cheese, olives, and onions in a small bowl, mixing `til well blended. Add the ground beef and mix lightly, then season with the salt & pepper to taste... 3) Cut ends off the french bread (discard or save the pieces) then slice the bread in to 5" pieces. Remove the centers leaving a hollow ¬" shell (discard or save the pieces)... 4) Stuff the bread with the ground beef mixture, wrap securely and chill `til firm, slice and serve... Source: the "Hurry-up Hamburger Recipes" cookbook and typed for you by Fred Goslin in Watertown NY on Cyberealm Ebbs home of KookNet at (315) 786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Cheesy Beef Puffs Categories: Cyberealm, Appetizers, Beef Yield: 4 dozen 1/2 lb Ground Beef [lean] 1 Garlic clove [minced] 1 Egg [beaten] 1 ts Horseradish [prepared] 1/2 ts Thyme 1/4 ts Salt 1/4 ts White peper 1 pk (17¬ oz) frozen puff pastry [thawed] 1 c Chedder cheese [shredded] MMMMM----------------------------HHR--------------------------------- PRE-HEAT OVEN TO 375ø 1) Brown the ground beef in a medium skillet, then drain off the drippings. Add the garlic, cooking `til tender... 2) Combine the egg, horseradish, thyme, salt & pepper in a med. bowl, then add the meat mixture and mix well... 3) Roll 1 pastry sheet to 13" x 9" rectangle, then cut in half lengthwise. Spread ¬ of the meat mixture over each half, then sprinkle ¬ c of the shredded cheese on top of the spread meat. 4) Roll (jelly roll style) from one long side, then cut into 1" pieces, and place seam side down on greased cookie sheet... 5) Repeat steps 3 & 4 with the remaining meat mixture and the pastry... 6) Bake for 15 min. or `til golden brown and serve warm... Source: the "Hurry-up Hamburger Recipes" cookbook and typed for you by Fred Goslin in Watertown NY on Cyberealm EBBS, home of KookNet, at (315) 786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Creamy Olive French Delight Categories: Cyberealm, Appetizers, Beef Yield: 1 dozen 1/4 lb Ground beef [lean] 8 oz Cream cheese [softened] 3 tb Green olive (w/pimentoes) [chopped] 2 tb Green onions [chopped] Salt & pepper 1 Loaf of french bread MMMMM----------------------------HHR--------------------------------- 1) Brown the ground beef in a small skillet, drain off the drippings, and let cool slightly... 2) Combine the cream cheese, olives, and onions in a small bowl, mixing `til well blended. Add the ground beef and mix lightly, then season with the salt & pepper to taste... 3) Cut ends off the french bread (discard or save the pieces) then slice the bread in to 5" pieces. Remove the centers leaving a hollow ¬" shell (discard or save the pieces)... 4) Stuff the bread with the ground beef mixture, wrap securely and chill `til firm, slice and serve... Source: the "Hurry-up Hamburger Recipes" cookbook and typed for you by Fred Goslin in Watertown NY on Cyberealm Ebbs home of KookNet at (315) 786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Yule Log Categories: Appetizers, Cheese/eggs, Ethnic, Christmas Yield: 1 servings 8 oz Pkg cream cheese, softened 5 oz Bleu cheese spread 3 tb Chopped sweet pickle relish 2 tb Instant minced onion 1/2 c Pecans, finely chopped Blend cheeses, add pickle relish and onion. Shape into 10" X 2" roll; wrap in waxed paper. Chill 3-4 hours. Remove paper, roll in pecans, serve as spread with crackers. Mrs. Robert F. Lewis MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Fruited Cheese Log Categories: Appetizers, Cheese/eggs, Fruits, Ethnic, Christmas Yield: 1 servings 1/2 c Dried apricots 1 ts Poppy seed (optional) 1 lb Monterey Jack cheese, shred 1/2 ts Seasoned salt 1/3 c Golden raisins 8 oz Cream cheese, softened 1/3 c Dates, chopped 1/3 c Dry sherry 1 x Walnuts, chopped 1 x Cherries, grapes for garnish Soak apricots in 1 c water for 2 hours. Drain and chop. Blend cheeses. Add remaining ingredients, fruits last, mixing thoroughly in between. Turn out onto sheet of foil and shape into 9" log or 2 large balls. Wrap securely and chill until firm. Roll in chopped nuts, cover again in foil and refrigerate 24 hours before serving (may be frozen). Garnish. Mrs. Stanley Nesbitt MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Robb's Sun City Special Categories: Appetizers, Meats Yield: 24 servings 1 lb Pork sausage meat 1 lb Lean ground beef 1 Clove garlic, pressed 1 lb Velveeta cheese 1 tb Oregano 1 tb Worcestershire sauce 1 ts Tabasco sauce 2 Loaves party rye Brown sausage, beef and garlic. Drain well. Grate cheese and add to meat along with seasonings. Stir until cheese is melted. Spread on slices of party rye. Freeze on tray and store in bags. When ready to serve, broil 3-5 minutes or until bubbly. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Appetizers: Mozzarella and Roasted Peppers Categories: Appetizers Yield: 4 servings ---------> source <--------- Benziger Winery & Vineyards Glen Ellen, CA 1994 Shared by Dorothy Hair 5/94 MMMMM-------------------MOZZARELLA AND PEPPERS------------------------ Cheese, Mozzarella Peppers, red, roasted Bread, Italian Oil, olive, extra virgin -or Oil, olive, garlic flavored =========================== > Directions < ========================= Wrap cubes of mozzarella with strips of roasted red peppers, skewer with toothpicks, and serve with slices of Italian bread and extra virgin olive oil for dipping. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Soft Shell Crabs in Black Bean & Chili Sauce Categories: Fish, Appetizers Yield: 4 servings 1 c Oil for deep frying 4 Soft shell crabs 2 tb Oil for stir frying MMMMM------------------SEASONINGS (PUT IN BOWL----------------------- 2 tb Salted black beans: rinsed -in hot water, drained, and -mashed into a paste 4 Garlic cloves, minced 1/2 ts Ginger root, minced fine 2 Dried red chili peppers, -tear into small pieces, -do not discard seeds 1 Scallion, cut into pea-sized -pieces, including the green 1/2 c Green or red bell pepper, -chopped MMMMM-----------------SAUCE MIXTURE (MIX IN BOWL---------------------- 1 1/2 tb Chinese Shaohsing wine or -pale dry sherry 1/2 ts Sugar 1/4 ts MSG (opt.) 2 tb Thin soy sauce 1/4 c Chicken broth, clear 1 ts Cornstarch, mixed with 2T -cold water 1. Heat 1 cup oil in Wok to deep-fry temp. Add crabs and deep fry until they turn orange. Drain crabs and discard oil. Clean and dry the Wok. 2. Heat the Wok over high heat. Swirl in 2 T oil. When oil is hot, add seasonings. Stir fry for about 30 seconds. Add bell pepper and stir fry for about 10 seconds. Stir in sauce mixture. Put cooked crabs back into Wok. Cover, turn heat to low, and cook until sauce comes to a boil. Stir in cornstarch and water. Stir and cook until sauce is thickened. Put on a serving plate. Serve hot. NOTE: For a less pungent hot dish, use 1 T salted black beans and 1 dried chili pepper. When you buy soft shell crabs, be sure they are still alive. Usually they look quite dead, weak and limp. Touch their legs, eyes, or mouth. Even if they respond only slightly and slowly, they are still alive. Refrigerate them as soon as you get home. Cleaning them is quite simple. Clip off the eyes and mouth. Lift the top shell and remove the soft feather-like gills and discard them. Turn the crab bottom up. Tear off and discard the cartilage. (the shape of the female's is half-oval, the male's is a narrow triangle). Submitted By GEORGE FIEDORCZYK On 05-06-94 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: HOT CHEESY CRAB DIP (CROCKETTE) Categories: Appetizers, Dips Yield: 1 quart 1 pk Cheddar cheese, sharp 10 oz. 1 pk Cream cheese 8 oz. 1/2 c Wine, white, dry 1 cn Crab meat, flaked 7 1/2 Oz. 1/3 c Milk Recipe is for 1 quart crockette slow cooker. Cut cheeses into small pieces. Combine cheeses and milk in greased Crockette pot. Cover and cook until cheese is melted, 1 to 2 hours. Add wine and crab meat. Cover and cook one hour. Serve with wheat crackers. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: NIPPY FRANKS (CROCKETTE) Categories: Appetizers Yield: 1 quart 3/4 c Ketchup 1/4 c Bbq sauce 1/3 c Bourbon 1 ds Worcestershire sauce 1/2 c Sugar, brown 1 pk Frankfurters 12 oz. Combine all ingredients except Frankfurters into Crockette one quart slow cooker. Slice franks into 1/2 inch pieces and stir into sauce mixture. Cover and cook one hour, remove lid and heat an additional 2 to 3 hours. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Baked Garlic with Brie Cheese Categories: Appetizers Yield: 6 servings -JUDI M. PHELPS (BNVX05A) 2 Garlic bulbs; whole 12 oz Brie cheese;room temperature Cocktail bread, crispbread, French bread; sliced 1/2" -thick 6 oz Jar roasted red peppers; -well drained; cut into -small; narrow strips Preheat oven to 375 degrees. Remove some of the outer layers from garlic, but leave bulbs intact. Place on a baking sheet and bake for about 40-50 minutes or until cloves are soft. Test with a toothpick or skewer. To serve, gently separate the cloves and arrange on a serving plate. Place the Brie on a larger plate, surrounded by the bread of your choice. Place red pepper strips in a small bowl and provide a small fork. Each guest should spread Brie on a piece of bread with a spreading knife, squeeze a garlic clove directly on to it, then top it with a strip or two of red pepper. You might prepare a few at first as examples. SOURCE: Vegetarian Celebrations by Nava Atlas. Shared and MM by Judi M. Phelps Internet: Judi.Phelps@sjc.com or JPHELPS@nvn.com MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Bruschetta with Braised Escarole and Roasted Garlic Categories: Appetizers, Italian Yield: 4 servings 2 Whole heads garlic 2 ts Olive oil; plus 1 tb Olive oil --(preferably extra-virgin) 1 1/2 lb Escarole; trimmed, -- cut into 1-inch pieces 1 lg Garlic clove; minced 4 sl French bread (4" x 6" each) -- halved, toasted 1 Lemon; cut into 8 wedges Preheat oven to 350 F. Cut 1/2 inch off top end (opposite root end) of each garlic head, exposing top of garlic cloves. Remove any loose papery outer skin. Place garlic cut side up in small glass baking dish. Drizzle with 1 teaspoon oil. Cover dish with foil and roast garlic 30 minutes. Turn garlic cut side down. Roast uncovered until tender, about 30 minutes. Cool to room temperature. Separate garlic into individual cloves. Pinch each clove at root end to release garlic into small bowl. Mash with fork. Stir in 1 teaspoon oil. Season with salt and pepper. (Can be prepared 3 days ahead. Cover and refrigerate. Bring to room temperature before using.) Cook escarole in large pot of boiling salted water until just tender, about 4 minutes. Drain well. Heat remaining 1 tablespoon oil in heavy large skillet over medium heat. Add 1 minced garlic clove; saute until heated through, about 3 minutes. Season with salt and pepper. Spread roasted garlic puree on bread slices. Using tongs, place escarole atop garlic. Serve with lemon wedges. Per Serving: calories, 170; fat, 7g; sodium, 307mg, cholesterol, 0 Source: Bon Appetit, July 1994 Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Arcadian Garlic Soup Categories: Soups Yield: 4 servings 15 to 20 cloves garlic, ;unpeeled 5 tb Olive oil 5 c Chicken or veal stock 2 ts Fresh thyme 1/2 ts Salt White pepper 3 Egg yolks Sliced French bread or toast Grated cheese Blanch the garlic for 1 minute, drain and peel. Cook it, but do not let it brown, in half the oil for 10 minutes. Add the stock, thyme, salt and plenty of white pepper. Simmer for 30 minutes and check the seasoning. Sieve or blend the soup, keeping a few garlic cloves whole. Return the soup to its saucepan and keep hot. Beat the egg yolks and gradually add the remaining oil. Stir a couple of spoonfuls of the soup into the egg mixture, remove the soup from the heat and add the egg in a thin stream, stirring well. Serve immediately with sliced French bread or toast, and a sprinkling of grated cheese in each bowl. Variation: Omit the oil and egg yolk mixture and poach six fresh eggs in the simmering, unpureed soup. The Great Garlic Cookbook, by Sophie Hale ISBN 1-55521-801-6 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Minestrone Soup Categories: Soups Yield: 6 servings 2 tb Olive oil 2 c Chopped onion 5 md Cloves garlic, minced 1 1/2 ts Salt 1 md Celery stalk, minced 1 md Carrot, diced 1 sm Zucchini, diced and/or 1 c Diced eggplant 1 ts Oregano Fresh black pepper, to taste 1 ts Basil 1 md Bell pepper, diced 3 c To 4c or more water 14 1/2 oz Can tomato puree <2c> 1 c To 1 1/2c cooked pea beans, Chick peas, or kidney beans 1/2 c To 1c dry pasta-any shape 1 md Or 2 diced ripe tomatoes 1/2 c Freshly minced parsley 1. Heat the olive oil in a kettle of Dutch oven. Add onion, garlic, and 1 1/2t salt. Saute over medium heat for about 5 mins, then add celery, carrot, eggplant , oregano, black pepper and basil. Cover and cook over very low heat about 10 more minutes, stirring occasionally. 2. Add bell pepper, zucchini, water, and tomato puree. Cover and simmer about 15 mins. Add beans and simmer another 5 mins. 3. Bring the soup to a gently boil. Add pasta, stir, and cook until the pasta is tender. Stir in the diced fresh tomatoes and serve right away, topped with parsley and parmesan. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Hearty Vegetable Beef Soup Categories: Soups Yield: 8 servings 2 lb Stew beef, cubed 3 1/2 qt Water 1 ea Onion, chopped 1 tb Salt 1/2 ts Thyme 1/2 c Split peas 6 ea Carrots, sliced 3 c Celery, diced 1 ea Green pepper, diced 3 ea Medium tomatoes, cubed 1 1/2 c Corn 2 ea Onions, sliced 1 ea Large potato, cubed 1 c Spinach, chopped 1 c Green beans, chopped 1 c Green peas 1 c Lima beans 1 c Ketchup 2 tb Parsley, chopped In large kettle, cover beef with water and add chopped onion, salt, thyme. Bring to boil. Skim fat from surface. Add split peas, cover and simmer over low heat, 3-4 hours. Add all remaining ingredients. Cover and simmer 30 minutes. Adjust seasoning. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Beefy Spaghetti Soup Categories: Soups Yield: 4 servings 1/2 lb Ground beef, crumbled 1 ea Medium onion 1 ea Clove garlic minced 4 c Beef stock 1 ts Olive oil 1 ea Can sliced mushrooms 1 ea Can tomato sauce 1 c Frozen cut green been 1 1/2 c Broken spaghetti (uncooked) 1 ts Parsley flakes 3/4 ts Salt 1/8 ts Pepper 1 ea Bay leaf 1/2 ts Oregano In large casserole combine ground beef, onion, garlic, and oil. Microwave at high until meat is no longer pink, stirring once during cooking. Drain. Add remaining ingredients. Cover. Microwave at high till spaghetti is done (around 20 to 25 minutes). Stir occasionally. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Chili Con Carne Winchester Categories: Main dish, Chili Yield: 6 servings 2 tb Vegetable oil 1/3 c Chopped onion 1/3 c Chopped green pepper 1 lb Ground beef 1 Garlic clove, minced 1 cn Stewed tomatoes (1 lb) 2 cn Kidney beans, drained (15oz) 1 cn VEG-ALL Mixed Vegetables, -with liquid (16 oz) 1. Heat oil in 3-quart pot. Add onion and green pepper and cook until soft. 2. Add ground beef, garlic, stewed tomatoes, and kidney beans. Bring to boil; cover, reduce heat and simmer for 30 minutes. 3. Stir in VEG-ALL and cook 10 minutes longer. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: White Chili Categories: Chili Yield: 8 servings 3 lb Ground turkey 4 Garlic cloves: minced 2 Red onions; diced 3 oz Diced green chili peppers 1 bn Celery; sliced 2 Red bell peppers; diced 4 Leeks; cleaned and diced 2 ts Oregano 1 c Flour 3 qt Chicken broth 2 tb Ground coriander 3 tb Chili powder 3 tb Ground cumin 2 ts Sugar 2 cn Cannelini beans In a skillet, brown the ground turkey with the garlic and onions. Drain off the fat. Place the turkey mixture in a stock pot over medium heat. Add the next 6 ingredients and stir until the flour is smooth- cooked. Add the stock and stir until the mixture is thickened. Add the remaining ingredients and simmer for 1 hour. Posted by Bob Springer in Fidonet Cooking From: Karen Mintzias Date: 09-23-93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: White Chili with Tempeh Categories: Chili, Main dish, Low-fat, Vegetarian Yield: 4 servings MMMMM-----------------VEGETARIAN TIMES; JULY 94---------------------- 8 oz Tempeh; cut into 1" cubes 1 1/2 c Onion; chopped 2 Garlic cloves; minced 1 3/4 c Vegetable broth, or more if -needed 2 ts Fresh ginger root; minced 3 c Mushrooms; sliced 1 ts Ground cumin 1 1/2 ts Chili powder 1/4 ts Ground cloves 2 c Navy beans; cooked 1 c Green bell pepper; chopped 1 c Red bell pepper; chopped In large saucepan over medium heat, cook tempeh, onion and garlic in 1/2 cup vegetable broth, stirring occasionally, until onion is soft and liquid has evaporated, about 10 minutes. Mix in remaining 1 1/4 cup broth and remaining ingredients; simmer 15 to 20 minutes. Add additional broth as necessary. Serves 4. Per serving: 308 cal; 18 g prot; 4 g fat; 72 g carb; 0 chol; 52 mg sod; 10 g fiber; 12% of calories from fat Nutritional information per serving: xx calories, x.x gm protein, xx mg cholesterol, xx gm carbohydrate, xx mg sodium, x.x gm fiber, x.x gm fat, x.x mg iron, xx mg calcium, xx% of calories from fat. Posted on GEnie Food & Wine RT Jun 17, 1994 by DEEANNE From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@lunatic.com, moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Consumer Reports Chili Categories: Chili Yield: 6 servings 1 lb Beef, ground or turkey 1 Garlic; minced 1 lg Onion; finely chopped 1 md Green pepper; finely -chopped ( about 2/3 cup) 4 tb Chili powder 1 tb Cider vinegar 1/4 ts Allspice 1/4 ts Coriander 1 ts Cumin 1/2 ts Salt, or to taste 1/2 c Water 1 cn (16 oz) canned crushed -tomatoes 1 cn 16 oz can red kidney beans -with liquid. 1/4 c Corn, frozen or leftover, or Canned MMMMM----------------------MEATLESS VERSION--------------------------- Omit meat and substitute 1 tb Oil 1 cn 16oz Garbanzo Beans 1 cn 16oz Pinto Beans Cook beef, garlic, onion and green pepper in a heavy Skillet over medium high heat, stirring frequently to break up meat. Cook until onion is soft and meat has last its pink color. Add remaining ingredients. Bring to a boil, cover and reduce heat. Simmer the chili for 45 mins, stirring frequently. MEATLESS CHILI (VERY GOOD) FOLLOW THE BASIC RECIPE. OMIT THE BEEF AND WATER. USE 1 TBSP VEGETABLE OIL TO SAUTE THE GARLIC, ONION AND GREEN PEPPER. ADD 1 16 OZ CAN OF GARBANZO BEANS AND ONE 16 OZ CAN OF PINTO BEANS, UNDRAINED. == Courtesy of Dale & Gail Shipp, Columbia Md. === Converted by MMCONV vers. 1.50 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Wendy's Chili Categories: Chili, Mexican, Main dish Yield: 12 servings 2 lb Ground beef 1 cn Tomato sauce (29 oz.) 1 cn Kidney beans with liquid 1 c Diced onion 1/2 c Diced green chili 1/4 c Diced celery 3 Tomatoes, chopped 2 ts Cumin 3 tb Chili powder 1 1/2 ts Black pepper 2 ts Salt 2 c Water 1) Brown ground beef in skillet over med heat; drain off fat. 2) Using fork, crumble cooked beef into pea-sized pcs. 3) In lge. pot, combine beef and remaining ingreds., and bring to simmer over low heat. Cook, stirring every 15 min., for 2 to 3 hrs. Yield: Abt. 12 servings In 1969, at the ripe old age of 37, R. David Thomas left a job at Arthur Treacher's Fish & Chips to open the first Wendy's at 257 E. Broad St. in downtown Columbus, Ohio. Only three yrs. later Thomas began franchising the Wendy's concept, and by the end of its first nine years, Wendy's International had dotted the country with more than 1,000 units. Thomas has served this chili since day one. The recipe has changed a bit over the years, but the chili you'll taste here is a clone of Wendy's current recipe. Try topping it with freshly grated cheese and chopped onion, extras that you can request at the restaurant. Source: "Top Secret Recipes" by Todd Wilbur MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Chilled Clam Bisque Categories: Soups/stews Yield: 3 servings 6 1/2 oz Can minced clams, undrained 1 c Light cream 1/2 ts Worcestershire sauce 4 ds Tabasco sauce -Salt to taste -Chopped chives -Paprika to taste Blend clams and liquid at high speed until smooth. Add cream, Worcestershire, Tabasco and salt; blend until well mixed. Transfer to large bowl. Refrigerate until well chilled. Before serving, sprinkle with chives and paprika. Source: Creative Cooking: Fish and Other Seafood Carolyn Shaw's Collection MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Margaret's Garlicky Gazpacho Categories: Soups Yield: 12 servings 6 Cl Garlic; peeled and quarte 2 Onions; peeled and sliced 2 Cucumbers, sliced, seeded; p 6 Tomatoes, peeled, halved, se 2 Green and yellow peppers; qu 1/4 c Tomato paste 1 c Balsamic vinegar 2 c Vegetable juice cocktail Salt and pepper to taste In a blender, combine all ingredients, except juice, salt and pepper. Blend well. Stir in juice, salt and pepper. Chill 4 hours (or longer) before serving. Garnish individual servings with croutons and plain yogurt, if desired. Serves 12 From: Asbury Park Press 7-27-94 American Harvest Newsletter Shared By: Pat Stockett F-Cooking 7/29/94 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Baked Potato Soup Categories: Soups Yield: 1 servings 4 lg Potatoes 2/3 c Butter 2/3 c Flour 1 1/2 qt Milk Salt and Pepper 4 Green onions 1 c Sour cream 2 c Crisp-cooked bacon -crumbled 5 oz Grated cheddar cheese This is a rich, but great potato soup. Heat oven to 350 degrees and bake the potatoes until for tender. Melt butter in a medium saucepan. Slowly blend in flour with a wire whisk until thoroughly blended. Gradually add milk to the butter-flour mixture, whisking constantly. Whisk in salt and pepper and simmer over low heat, stirring constantly. Cut potatoes in half, scoop out the meat and set aside. Chop half the potato peels and discard the remainder. When milk mixture is very hot, whisk in potato. Add green onion and potato peels. Whisk well, add sour cream and crumbled bacon. Heat thoroughly. Add cheese a little at a time until it is all melted in. Serve with crusty French Bread and fresh butter. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Onion Soup Categories: Soups Yield: 1 servings 1/4 c Oil 4 ea Garlic cloves, minced 8 lg Onions, sliced 8 c Vegetable stock 2 tb Soy flour 1 cn Tomato puree 2 tb Dried parsley 2 ts Tarragon 1/3 c Tamari 1 ts Basil 1 ts Oregano Heat oil in a large pot. Add garlic & saute for 1 minute, till golden. Add onions & saute for gently for 10 minutes. Add the stock. Bring to a boil. Add the soy flour with the tomato paste. Cook over a low heat for 10 minutes. Add the rest of the ingredients. Taste to see if you require more salt. Simmer for 20 minutes. "The Cookbook for People Who Love Animals" Shared by Mark Satterly MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Onion Soup with Puffy Cheese Croutons Categories: Soups Yield: 6 servings 4 c Onion; thinly sliced 1/4 c Butter; melted 2 tb Flour; all-purpose 2 cn Broth, beef; (10-3/4 oz ea) 1 cn Broth, chicken; (10-3/4 oz) 1 cn Water; use broth can full MMMMM-------------------PUFFY CHEESE CROUTONS------------------------ 1/4 c Butter 1 tb Milk 1 c Cheese, Cheddar; shredded 2 Egg whites French bread Saute onion in butter until limp but not brown; blend in flour. Add broth and water; stir until smooth. Simmer about 30 minutes. Serve soup with Puffy Cheese Croutons. Puffy Cheese Croutons: Melt butter in top of double boiler over hot, but not boiling, water or in a saucepan over very low heat. Add milk and cheese, stirring constantly until cheese is melted. Remove from heat. Beat egg whites until stiff but not dry; gently fold into cheese mixture. Cut 30 bite-size cubes of French bread; dip into egg-cheese mixture. Bake on ungreased cookie sheets at 400 degrees for 10 to 15 minutes or until lightly browned. Remove immediately. Yield: 30 croutons. SOURCE: Southern Living Magazine, March 1974. Typos by Nancy Coleman. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Seafood Gumbo #2 Categories: Cajun, Soups Yield: 24 servings -=stock=- 4 qt Seafood stock* -=vegetables=- 1/2 c Oil 6 c Okra, sliced 3 1/2 lb Tomatoes, canned 2 c Onion, chopped 1 c Celery, chopped, with leaves 1 c Peppers, bell, chopped 2 tb Garlic, chopped 2 tb Vinegar -=seasonings=- 1 tb Salt 1 ts Cayenne pepper 1 ts Pepper, white 1 ts Pepper, black 5 ea Bay leaf, turkish 2 ts Thyme, leaves, dried 2 ts Basil, dried 2 ts Oregano, dried, leaves -=roux, etc.=- 3 c Roux, dark, (from 1 1/2 c. o -il; 1 1/2 c. flour) 1 lb Crab, claw meat 3 lb Shrimp, small to medium, pee -led 1 Oysters 1 c Onions, green, chopped File` powder 1) *Make seafood stock from shrimp heads and shells, crab bodies, fish carcasses or all of the above, substituting ham hocks, chicken backs, or necks, or other meats depending on availability. (For the 4 quarts of stock you will need about 4 pounds of shells, bones and meat.) Bring to a boil, lower heat and simmer several hours. Strain the stock, discarding solids. (If time is a factor, simmer shrimp heads and shells and ham hocks in chicken stock for at least an hour.) 2) Cook okra in the oil in a large, heavy pot over medium heat, stirring and scraping until some of the sliminess is gone; about 15 minutes. Add tomatoes, onions, celery, garlic, peppers, vinegar, the seasoning and herb mix and cook over low to medium heat for about 1/2 hour, stirring and scraping often. 3) Blend the roux into the okra and tomato mixture. Very slowly blend the stock into the mixture. Simmer about 1 hour. 4) Add crab and shrimp and simmer 10 to 15 minutes. Add oysters and simmer about 5 minutes. Add green onions. Serve over rice with file` powder added to taste at the table. (File` powder should not be cooked.) Source: Overton Anderson MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Dublin Clam Soup Categories: Soups Yield: 6 servings 36 Fresh clams 1 c Water 1 md Onion, chopped 1 Bay leaf 2 tb Chopped parsley 3 tb Sweet butter 3 tb Flour 2 c Milk 1/2 c Heavy whipping cream 1 Egg yolk 1/4 ts Nutmeg -Salt and pepper to taste -Chopped parsley Wash and scrub clams well, discard any that are open. Combine water, onion, bay leaf and parsley in a large saucepan. Add clams. Bring to a boil, reduce heat to low and cook 5-10 minutes until clams open. Discard any that aren't open. Remove clams from shells and set aside. Strain broth. Melt butter in heavy saucepan; stir in flour. Add milk; cook, stirring constantly, until sauce thickens. Add strained clam broth and heat through. Beat cream and egg yolk together. Add 2 Tb hot soup to egg yolk mixture. Beat well; then stir yolks into pan with rest of soup. Cook over low heat, stirring constantly, for 3 minutes. Season soup with nutmeg, salt and pepper. Stir in clams; heat for 1-2 minutes. Garnish with parsley and serve immediately. Source: Creative Cooking: Fish and Other Seafood Carolyn Shaw's Collection MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Dill Pickle Soup Categories: Soups Yield: 8 servings 1 c Butter or margarine 1/2 c All-purpose flour 1 1/2 qt Chicken broth 12 oz Dill pickles, shredded or -finely chopped(about 1 1/2 -cups) 1 c White wine or additional -chicken broth 1/2 ea Medium onion, finely chopped 3 tb Sugar 2 tb Vinegar 1 tb Worchestershire sauce 4 ea Garlic cloves, minced 2 ts Salt 1 ts Dill weed 1 ts Curry powder 1/2 ts White pepper 2 ea Bay leaves 2 c Warm milk OPTIONAL: Dash green food coloring Croutons In a large kettle, melt butter. Add flour; cook and stir until bubbly. Gradually add broth. Add the next 12 ingredients; bring to a boil over medium heat. Reduce the heat; add milk. Remove bay leaves. Add food coloring and garnish if desired. Recipe by Manager of The Inn at Orchard Heights, Salem, Or. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Another Garlic Soup Recipe Categories: Soups, Appetizers, Vegetarian Yield: 6 servings 1 c Garlic, peeled & minced 1 tb Onion, chopped 2 tb Olive oil 2/3 c Tomatoes 1 qt Stock Pepper Croutons Combine garlic & onion in a bowl. Heat oil in a large pot. Add garlic & onion & saute till soft. Do not brown. Add chopped tomatoes & stir in well. After a few minutes, stir in stock & pepper. Simmer for 15 minutes. Add salt if desired. Serve with croutons. Source Unknown One word of advice, though...it calls for one whole cup of garlic for one quart of stock in this recipe. My wife made this recipe, and I'd *definitely* recommend using less garlic than it calls for...probably around 1/2 cup at the most. We added more tomatoes than the recipe called for. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: HOT CHEESY CRAB DIP (CROCKETTE) Categories: Appetizers, Dips Yield: 1 quart 1 pk Cheddar cheese, sharp 10 oz. 1 pk Cream cheese 8 oz. 1/2 c Wine, white, dry 1 cn Crab meat, flaked 7 1/2 Oz. 1/3 c Milk Recipe is for 1 quart crockette slow cooker. Cut cheeses into small pieces. Combine cheeses and milk in greased Crockette pot. Cover and cook until cheese is melted, 1 to 2 hours. Add wine and crab meat. Cover and cook one hour. Serve with wheat crackers. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Salami Roll-Ups Categories: Appetizers, Ceideburg 2 Yield: 36 servings 6 oz Pkg sliced dry salami 8 oz Pkg cream cheese softened 4 lg Flour tortillas 1 Avocado, thinly sliced 1 lg Tomato, finely chopped 1/2 Head iceberg lettuce, -shredded Spread flour tortillas with cream cheese. Arrange salami slices about 1/2 inch apart on top of cream cheese. Press avocado and tomato into cream cheese around salami. Cover with 1 layer shredded lettuce. Press down lightly. Roll tightly into log. Wrap with plastic wrap. Chill for several hours or overnight. Slice into 1-inch sections. Makes 36 appetizers. Posted by Stephen Ceideberg; December 13 1991. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Cocktail London Broil Categories: Appetizers, Meats Yield: 8 servings 1 Flank steak Meat tenderizer Barbecue sauce 1/2 c Red wine Garlic bread slices made -from one loaf of french -bread baguette slices Butter Garlic Parsley Lemon leaves (opt) Parsley (opt) Sprinkle both sides of a flank steak with meat tenderizer. Stab thoroughly with a fork. Spread both sides with a good barbecue sauce. Place in a plastic bag. Pour in red wine. Marinate overnight. Broil under high heat 2" from heat source, 5-7 minutes on each side. Refrigerate at least 2 hours. When well-chilled, slice very thin against the grain. Arrange slices on one side of a platter. On the other side, arrange garlic bread slices made from one loaf of french bread baguette slices, spread with butter, garlic and parsley. Place tooth pick container in center of platter. Garnish with lemon leaves or parsley. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Cajun Glazed Mushrooms Categories: Appetizers, Vegetables Yield: 8 servings 1 1/2 lb Small button mushrooms 1 c Butter or margarine 5 oz Worcestershire sauce 1/4 c Finely ground pepper 1/2 t Salt 5 dr Tabasco sauce MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Mexican Stuffed Mushrooms Categories: Mexican, Appetizers Yield: 6 servings 12 lg Mushrooms,2 1/2" diameter 1/3 c Thinly sliced green onions 1 Garlic clove,minced/pressed 3/4 ts Ground cumin 3/4 ts Chili powder 1 cn Tomato sauce 1 cn Diced green chilies 1/4 lb Jalapeno jack cheese, -shredded 2 c Unseasoned stuffing mix 2 ts Salad oil Twist mushroom stems free, trim off dried ends, and finely chop stems. In a 10-12" frying pan over medium heat, combine stems, onions, garlic, cumin, chili powder, and 1/4 cup water. Stir often until vegetables begin to brown. Add 2 tablespoons water, scrape browned bits free, and repeat step. Add tomato sauce, chilies, and 1/2 the cheese. Remove from heat and gently stir in the stuffing. Rub mushrooms with oil. Set cup side up in a 9x13" pan. Mound all the filling into caps. Sprinkle with remaining cheese. Bake in a 400'F. oven until cheese is lightly browned, 15-20 minutes. Per serving: 199 calories; 9.6 grams protein; 8.7 grams fat; (3.6 grams saturated fat); 23 grams carbohydrates; 731 milligrams sodium; 20 milligrams cholesterol. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Filo Mushroom Pies Categories: Appetizers Yield: 42 servings 1 pk Filo pastry sheets 3/4 lb Flat mushrooms (w/o stalks) 1/2 lb Onions 7 oz Feta cheese 2 ts Whole cumin 2 ts Coriander seeds - toasted & lightly crushed Butter or oil 2 sm Eggs Chop the onion finely and soften it in a little butter or oil, then fry hard until frazzled. Remove and reserve. Dice the mushrooms and fry them in the fat remaining in the pan; stir and turn them as necessary to drive off most of their moisture and to concentrate flavour. Mix the two vegetables together and season with plenty of salt and pepper. Stir in the cumin, coriander and grated cheese. When cool bind with the beaten eggs. Unwrap the pastry one sheet at a time. Keep the rest covered with a damp cloth to prevent drying out. Cut each sheet into strips about 3 x 10 inches long and brush on one side only with melted butter. Put one rounded metal teaspoonful of the mixture near the short edge of the buttery side of the first pastry strip - about 1 inch from the bottom and slightly to the left-hand side. Fold the bottom right-hand corner of the pastry diagonally over the filling to make a triangle. Continue folding the pastry at right angles up the whole lenghth of the strip so you end up with a neat little triangular parcel. Make more little pies in the same way until all the filling is used up. To cook, simply brush the pies all over with melted butter or oil, arrange them side by side on baking trays and bake at 350-375 F (180-190 C) gas mark 4/5 for about 20 minutes, until the pastry is golden and crisp. It is best to turn the pies over after the first 10 minutes and brush with more butter or oil. For even crisper results the pies can be deep-fried. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Hazelnut Squash Ravioli Filling Categories: Main dish, Pasta, Vegan Yield: 3 servings 1 sm Butternut squash 1/2 c Hazelnuts 1 c Onions, diced 1 ts Garlic, minced 1 tb Olive oil 1/2 c Breadcrumbs Preheat oven to 350F. Cut squash into quarters, remove seeds & place in a baking dish with 1/2 c water. Cover & bake till tender. Cool & then scrape out the flesh & mash. Set aside. Increase oven temperature to 375F. Place hazlenuts on a cookie sheet & roast until lightly browned, about 7 minutes. Let cool & then rub off their skins. Saute onion & garlic in oil until browned. Add 1 c suqash & cook for 2 minutes over medium heat. Place all ingredients in a food processor & process until smooth. Use to fill pasta dough of your choice & cook as desired. "Vegetarian Gourmet" Spring 1994 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Sassy Jack Cheese Bites Categories: Side dishes, Snacks, Vegetarian Yield: 48 appetizers 8 oz Low fat jalapeno jack -cheese; shredded 2 tb Butter; softened 1 c Whole wheat pastry flour -or unbleach. white flour 1 pn Salt; or herbal salt sub 1/4 ts Cayenne pepper; opt Line a large cookie sheet with waxed paper. In a bowl, combine all ingredients. Shape mixture into 1/2 inch balls and place on cookie sheet; don't let balls touch each other. Freeze until hard. To bake, preheat oven to 450. Place cheese balls on an ungreased cookie sheet and bake for 10-12 mins. Serve hot. Per cheese ball: 30 cals, 1.5g prot, 2g fat, 2g carb, 5mg chol, 36mg sod, 0 fiber. Recipe by Mary Carrol From the Best of Vegetarian Times recipe cards Helpful hints: Freeze cheese balls at least a few hours before baking. Freezing allows cheese to harden so balls hold their shape in the oven. Unbaked cheese balls may be kept in the freezer in a tightly covered container for up to 2 weeks. VT's note: These spicy little morsels are so easy to assemble that making them is almost as much fun as eating them! Mix them up, freeze and they're ready when you are. Posted by Lisa Greenwood MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Pasta And Bean Soup Categories: Soups, Vegetables Yield: 5 servings 1/2 c Elbow macaroni,shells, etc 2 tb Safflower oil Med Onion, chopped Clove Garlic, minced 1/2 x Green Bell Pepper, chopped 3 c Vegetable stock or water 6 oz Can Tomato Paste (2/3 cup) 15 oz Can Chick Peas, drained * 16 oz Can Kidney beans, drained * 3/4 ts Black pepper 1/2 ts Summer savory 1/2 ts Thyme leaves 1 ds Cayenne Pepper * rinsed well, then drained GARNISH: grated Parmesan cheese, optional Cook pasta in boiling water for about 6 minutes, until al dente. While pasta is cooking, in Dutch oven or 4-5 qt saucepan, heat oil. Stir in onion, garlic, and green pepper. Saute till tender. Stir in remaining ingredients except macaroni. Cover and cook for 10 minutes. When pasta is done, drain well. Stir into other ingredients. Heat. Garnish if desired. Variations: - substitute or add other vegetables such as chopped sweet red shredded carrot to sauteed veggies; substitute 1 t basil and 1 t oregano for savory, thyme, and cayenne pepper. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Festive Apple Salad Categories: Fruits, Salads Yield: 8 servings 4 Apples, peeled and sliced 1 c Water 1/2 c Red Cinnamon Candies Lettuce Leaves 1 tb Lemon Juice 3 oz Pkg. Cream Cheese, softened 2 tb Walnuts, chopped In medium saucepan, combine apples, water and cinnamon candies. Heat to boiling and cook uncovered, about 10 minutes or until apples are tender, stirring occasionally. Cool and chill. To serve, drain apple slices and arrange on crisp lettuce leaves. Combine lemon juice and cream cheese; beat until smooth. Spoon over apples; garnish with walnuts. SOURCE: S.H.A.R.E Colorado Dec. 1994/Jan. 1995 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Green Bean Almond Rice Categories: Vegetables, Side dish Yield: 8 servings 1 tb Butter or margarine 1/2 c Slivered almonds 1/2 c Chopped onions 1/3 c Chopped red bell peppers 3 c Cooked brown rice, (cooked -in beef broth) 1 10 oz. package frozen French -style green beans, thawed -ground white pepper, for -taste 1/4 ts Tarragon Melt butter in large skillet over medium-high heat. Add almonds; stir until lightly browned. Add onions and red pepper; cook for 2 minutes or until tender. Add rice, green beans, white pepper and tarragon. Stir until thoroughly heated. Nutrition (per serving): 202 calories Saturated fat 1 g Total Fat 7 g (31% of calories) Protein 6 g (12% of calories) Carbohydrates 29 g (57% of calories) Cholesterol 4 mg Sodium 103 mg Fiber 1 g Iron 1 mg Vitamin A 295 IU Vitamin C 9 mg Alcohol 0 g Source: USA Rice Council from Microcookbook 11-25-94 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Harvest Rice Categories: Side dish Yield: 6 servings 1 c Sliced carrots 1 tb Vegetable oil 1 c Sliced green onions 2 c Apples, cored, chopped 3 c Cooked brown rice 1/2 ts Salt 1/2 c Seedless raisins 1 tb Sesame seeds In large skillet, cook carrots in oil about 5 minutes over medium heat. Add onions and apples. Cook 3-5 minutes longer. Stir in remaining ingredients. Cook until thoroughly heated. Nutrition (per serving): 220 calories Saturated fat 1 g Total Fat 4 g (17% of calories) Protein 4 g (7% of calories) Carbohydrates 42 g (76% of calories) Cholesterol 0 mg Sodium 208 mg Fiber 1 g Iron 1 mg Vitamin A 5243 IU Vitamin C 7 mg Alcohol 0 g Source: USA Rice Council Date Published: 11/25/92 from Microcookbook 11-25-94 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Fancy Franks Categories: Improv, Kohl, Appetizers Yield: 24 servings 2 pk Cocktail franks; (7oz each) -Or 1 package Hot Dogs 1/2 c Currant jelly 1/2 c Chili sauce 1 cn Pineapple; chunks /drained 1 1/2 ts Prepared mustard 1 1/2 T Lemon juice If using hotdogs, cut into 1" to 2" pieces. Into a small skillet combine chili sauce, jelly, mustard, and lemon juice. Add franks or hotdog pieces and pineapple. Simmer 15 minutes. Transfer into a warmer container such as a fondue pot. Put out toothpicks for self-serving. This recipe is 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: Guacomole Dip or Salad Dressing Categories: Improv, Kohl, Appetizers, Salads Yield: 2 cups 1 lg Avocado; peeled & mashed 1 T Lemon juice 1 t Onion; finely minced 1/8 t Cayenne pepper 2 T Tomato bits 3 T Miracle Whip (or more) Use a ripe avocado. After mashing, immediately add lemon juice. Onions must be very, very finely minced. Add enough cayenne to make the taste sharp, not hot. Add only enough Miracle Whip Salad Dressing for smoothness. To use as a salad dressing, add more Miracle Whip. This recipe taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of Recipes from the Kitchen of Joyce & Clem Kohl. MMMMM ---------- Recipe via Meal-Master (tm) v8.02 Title: Hot Lemons Categories: Improv, Kohl, Appetizers Yield: 1 servings 6 Lemons, quartered 2 T Salt (or MORE) 2 Garlic cloves, minced 1 ts Paprika 1/4 c Hot Red Peppers/crushed/dry 1 c Salad oil, heated Remove all seeds from lemon quarters. Roll quartered lemons in salt. Use more salt if needed. Pack them lemon quarters into a quart jar. Cover and let stand at room temperature for 4 days. Add the rest of the ingredients. Let stand 4 to 5 days longer. Refrigerate. Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK : A Collection of Recipes from the Kitchen of Joyce & Clem Kohl ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Hot Lemons Categories: Improv, Kohl, Appetizers Yield: 1 servings 6 Lemons, quartered 2 T Salt (or MORE) 2 Garlic cloves, minced 1 ts Paprika 1/4 c Hot Red Peppers/crushed/dry 1 c Salad oil, heated Remove all seeds from lemon quarters. Roll quartered lemons in salt. Use more salt if needed. Pack them lemon quarters into a quart jar. Cover and let stand at room temperature for 4 days. Add the rest of the ingredients. Let stand 4 to 5 days longer. Refrigerate. Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK : A Collection of Recipes from the Kitchen of Joyce & Clem Kohl ---------- Recipe via Meal-Master (tm) v8.02 Title: Hot Meat Balls Sauce Categories: Improv, Kohl, Appetizers Yield: 1 servings 1 lg Heinz Catsup (Family Size) 1 T Worcester sauce 1 Bottle water (Worcester) Tabasco sauce...LOTS of it 1 ts Coleman's dry mustard 1 ts Cayenne pepper (or more) 2 1/2 T Chili powder (or MORE) Salt & Pepper Mix all ingredients together in a pan large enough to hold both the sauce and the hot meat balls. Add cooked meat balls using the Hot Meat Balls recipe. Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of Recipes from the Kitchen of Joyce & Clem Kohl ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Hot Meat Balls Sauce Categories: Improv, Kohl, Appetizers Yield: 1 servings 1 lg Heinz Catsup (Family Size) 1 T Worcester sauce 1 Bottle water (Worcester) Tabasco sauce...LOTS of it 1 ts Coleman's dry mustard 1 ts Cayenne pepper (or more) 2 1/2 T Chili powder (or MORE) Salt & Pepper Mix all ingredients together in a pan large enough to hold both the sauce and the hot meat balls. Add cooked meat balls using the Hot Meat Balls recipe. Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of Recipes from the Kitchen of Joyce & Clem Kohl ---------- Recipe via Meal-Master (tm) v8.02 Title: Hot Meat Balls Categories: Improv, Kohl, Appetizers Yield: 1 servings 3 lb Ground beef (GOOD quality) 1 T Parmesan cheese 1 ts Garlic powder 2 ts Chili power (or MORE) 1/4 c Catsup Salt & pepper to taste 1. Mix together all ingredients. (To make these very hot, add more chili powder, and about a ts hot sauce.) 2. Form into quarter-sized balls. (Don't make them larger!) 3. Saute in cooking oil over medium heat until done. 4. Add to Hot Meat Ball Sauce 5. Simmer slowly about 4 hours, stirring every half hour. 6. Transfer to a warmer - such as a fondue pot for serving. Otherwise, refrigerate in a closed container until ready to serve. NOTE: To serve, place a container of toothpicks beside the fondue pot. For REALLY HOT meat balls, use 4-6 T chili power, and several shakes of Tabasco Sauce! Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of Recipes from the Kitchen of Joyce & Clem Kohl ---------- Recipe via Meal-Master (tm) v8.02 Title: Hot Meat Balls Categories: Improv, Kohl, Appetizers Yield: 1 servings 3 lb Ground beef (GOOD quality) 1 T Parmesan cheese 1 ts Garlic powder 2 ts Chili power (or MORE) 1/4 c Catsup Salt & pepper to taste 1. Mix together all ingredients. (To make these very hot, add more chili powder, and about a ts hot sauce.) 2. Form into quarter-sized balls. (Don't make them larger!) 3. Saute in cooking oil over medium heat until done. 4. Add to Hot Meat Ball Sauce 5. Simmer slowly about 4 hours, stirring every half hour. 6. Transfer to a warmer - such as a fondue pot for serving. Otherwise, refrigerate in a closed container until ready to serve. NOTE: To serve, place a container of toothpicks beside the fondue pot. For REALLY HOT meat balls, use 4-6 T chili power, and several shakes of Tabasco Sauce! Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of Recipes from the Kitchen of Joyce & Clem Kohl ---------- Recipe via Meal-Master (tm) v8.02 Title: Hot Crab Dip Categories: Improv, Kohl, Appetizers Yield: 1 servings 1/3 c Half & Half Cream 2 ts Lemon juice 8 oz Cream cheese, softened 1 1/2 ts Worcestershire 1 c Crab meat, flaked Salt Mix together all ingredients. Heat thoroughly. Keep warm in chafing dish. Serve with Ritz crackers. Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of Recipes From the Kitchen of Joyce & Clem Kohl ---------- Recipe via Meal-Master (tm) v8.02 Title: Hot Crab Dip Categories: Improv, Kohl, Appetizers Yield: 1 servings 1/3 c Half & Half Cream 2 ts Lemon juice 8 oz Cream cheese, softened 1 1/2 ts Worcestershire 1 c Crab meat, flaked Salt Mix together all ingredients. Heat thoroughly. Keep warm in chafing dish. Serve with Ritz crackers. Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of Recipes From the Kitchen of Joyce & Clem Kohl ---------- Recipe via Meal-Master (tm) v8.02 Title: Shrimp Mousse Dip Categories: Improv, Kohl, Appetizers Yield: 1 servings 1 cn Tomato soup 1 pk Cream cheese (8oz) 2 md Scallions, finely chopped 1 Celery stalk, finely choppe 1 pk Knox unflavored gelatin 1/4 c Water 1 lb Shrimp, cooked and chopped 1 c Best Food mayonnaise Dissolve tomato soup and cream cheese over a low heat. Remove from heat. Mix together the gelatin and water. Mix all the ingredients together and put into a mold or pan. Chill for at least 2 hours. Serve with various types of crackers - Ritz are excellent. NOTE: Do NOT cover with foil. A reaction of the foil and the tomato soup causes holes to form in the foil! Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of Recipes from the Kitchen of Joyce & Clem Kohl ---------- Recipe via Meal-Master (tm) v8.02 Title: Shrimp Mousse Dip Categories: Improv, Kohl, Appetizers Yield: 1 servings 1 cn Tomato soup 1 pk Cream cheese (8oz) 2 md Scallions, finely chopped 1 Celery stalk, finely choppe 1 pk Knox unflavored gelatin 1/4 c Water 1 lb Shrimp, cooked and chopped 1 c Best Food mayonnaise Dissolve tomato soup and cream cheese over a low heat. Remove from heat. Mix together the gelatin and water. Mix all the ingredients together and put into a mold or pan. Chill for at least 2 hours. Serve with various types of crackers - Ritz are excellent. NOTE: Do NOT cover with foil. A reaction of the foil and the tomato soup causes holes to form in the foil! Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of Recipes from the Kitchen of Joyce & Clem Kohl ---------- Recipe via Meal-Master (tm) v8.02 Title: Roquefort Roll Categories: Improv, Kohl, Appetizers Yield: 1 servings 1 pk Cream cheese (8oz) softened 1 sm Package blue cheese 4 T Celery, minced 2 T Onion, minced 2 T Miracle Whip ds Cayenne pepper (BIG dash) 1 c Pecans, ground 1 c Parsley, dried Ritz Crackers Waxed paper 1. Mix together everything except the pecans and parsley. 2. Blend well. 3. Mix together the pecans and parsley. 4. Spread 1/4 of the pecans and parsley mixture on waxed paper. 5. Take 1/2 of the cheese mixture, and form into a log. 6. Place the log on waxed paper with the pecans and parsley. 7. Roll the log on the waxed paper and sprinkle another 1/4 of the pecans and parsley mixture over and around it until the log has picked up most of the mixture. 8. Roll up the log in the waxed paper, leaving all the extra pecans and parsley with it and then refrigerate. 9. Repeat for steps 4 through 8 for the other log. Serve with Ritz Crackers Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of Recipes from the Kitchen of Joyce & Clem Kohl ---------- Recipe via Meal-Master (tm) v8.02 Title: Crispy Rattlesnake Coils Categories: Improv, Kohl, Appetizers Yield: ? servings 1 Rattlesnake; cut in strips Flour Salt & Pepper Crisco PREPARATION Cut rattlesnake into 8" strips about 1/4" thick. Salt and pepper lightly. Put flour into a container that can be covered. Add strips. Shake. Refrigerate for about two hours. This will allow the flour to become sticky and while the Crisco is heating in a deep fryer, pull the pieces apart and re-flour the pieces again. Add flour if necessary. When the Crisco shortening is hot, add only enough snake strips so that all pieces are covered by the hot grease. Fry until golden brown. Dump into a container that has been prewarmed in the oven. Continue frying the rest of the rattlesnake strips. NOTE: The fried rattlesnake strips will appear to be coiled! SERVING Use a basket lined with a cloth napkin. Add the fried, coiled snake pieces. Cover with the napkin. REMARKS This is an untested recipe! Directions are duplicated from a restaurant in Phoenix, Arizona Taken from: 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: Crispy Rattlesnake Coils Categories: Improv, Kohl, Appetizers Yield: ? servings 1 Rattlesnake; cut in strips Flour Salt & Pepper Crisco PREPARATION Cut rattlesnake into 8" strips about 1/4" thick. Salt and pepper lightly. Put flour into a container that can be covered. Add strips. Shake. Refrigerate for about two hours. This will allow the flour to become sticky and while the Crisco is heating in a deep fryer, pull the pieces apart and re-flour the pieces again. Add flour if necessary. When the Crisco shortening is hot, add only enough snake strips so that all pieces are covered by the hot grease. Fry until golden brown. Dump into a container that has been prewarmed in the oven. Continue frying the rest of the rattlesnake strips. NOTE: The fried rattlesnake strips will appear to be coiled! SERVING Use a basket lined with a cloth napkin. Add the fried, coiled snake pieces. Cover with the napkin. REMARKS This is an untested recipe! Directions are duplicated from a restaurant in Phoenix, Arizona Taken from: 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: Hot Cheese/Beef Dip Categories: Improv, Kohl, Appetizers Yield: ? servings 2 c Cheese soup 1 cn Tomatoes & chili peppers 1/2 cn Green chili peppers - Ortega, blue 4-oz can 1/2 cn Salsa - Yellow can 1 md Tomato; chopped 1 c Shredded cooked roast Corn chips Combine all ingredients. Simmer in a fondue pot until bubbly. Serve with corn chips. If too thin, thicken it with flour and water. Remark: The roast is optional. Taken from: 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: Hot Cheese/Beef Dip Categories: Improv, Kohl, Appetizers Yield: ? servings 2 c Cheese soup 1 cn Tomatoes & chili peppers 1/2 cn Green chili peppers - Ortega, blue 4-oz can 1/2 cn Salsa - Yellow can 1 md Tomato; chopped 1 c Shredded cooked roast Corn chips Combine all ingredients. Simmer in a fondue pot until bubbly. Serve with corn chips. If too thin, thicken it with flour and water. Remark: The roast is optional. 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 Title: Italian Braised Lamb & Potatoes Categories: Cyberealm, Main dish, Casseroles, Meats Yield: 6 servings 5 tb Olive oil 2 3/16 lb Lamb, lean boneless from the - shoulder cut into 4cm pcs 2 Brown onions 1/2 bn Italian parsley, leaves only -chopped 3 Garlic cloves crushed 1 Capsicum red, cut into strip 1 1/16 c Lamb or beef stock 17 2/3 oz Potatoes, peeled & cut into - 4cm pieces 2 1/8 oz Pecorino, grated The potatoes should be yellow, waxy ones, such as Petrones or Desirees. Heat half the oil in a large heavy pot. Brown lamb well in batches and, using a slotted spoon, remove to a plate. Add remaining oil. Add onion and cook until softened. Add parsley, garlic and capsicum. Return lamb to pot, stir and add stock and freshly ground pepper to taste. (Don't add salt yet as pecorino is a salty cheese) Reduce heat, cover, and simmer for 30 minutes. Add potato and simmer for another 20 minutes, or until lamb is almost tender. Stir in cheese and cook for 10 minutes. Season with freshly ground pepper and salt to taste. Best if cooked 1 - 2 days ahead and refrigerated. Like all casseroles, it will improve in flavour during the resting period. Great for entertaining, because it can be cooked well in advance, leaving you free to get on with the many chores involved in throwing a party. (Source: Australian Gourmet Traveller magazine) (Posted by Mike Kear) Re-posted by Lois Flack - CYBEREALM BBS, Watertown, NY (315)786-1120 * * Home of KOOKNET * * MMMMM MMMMM----- Recipe via Meal-Master Title: Pork With Vegetables And Cashews Categories: Cyberealm, Main dish, Meats Yield: 4 servings 1 lb Boneless Fresh Pork * 2 T Soy Sauce (Import. If Avail) 1/4 t Pepper 8 oz Fresh Mushrooms, Sliced 2 T Cold Water 1 c Salted Cashews Or Peanuts 1 ea Medium Onion ** 1/2 t Salt 1 pk (10 oz) Frozen Peas 1 T Cornstarch 1 ea Jar (2 ozs) Pimiento *** * Pork should be fresh shoulder meat cut into 3/4-inch cubes. ** Onion should be sliced and separated into rings. *** Jar of pimientos, should be 2 ozs and they should be sliced. Mix pork, onion and soy sauce in 3-qt casserole. Cover and microwave on medium (50%) until meat is no longer pink, 12 to 15 minutes. Stir every 3 minutes. Stir in salt, pepper, peas and mushrooms. Cover and microwave on medium (50%) 9 minutes. Stir every 3 minutes. Blend cornstarch and water; stir into meat mixture. Stir in pimiento. Cover and microwave on medium (50%) until meat is tender, 9 to 12 minutes, stirring every 3 minutes. Stir in cashews. Cover and let stand 5 minutes. Serve with rice if desired. Re-posted by Lois Flack - CYBEREALM BBS, Watertown, NY (315)786-1120 * * Home of KOOKNET * * MMMMM MMMMM----- Recipe via Meal-Master Title: Assam Spicy Shrimp Categories: Cyberealm, Seafood, Main dish Yield: 6 servings MMMMM-------------------------MARINATING------------------------------ 1 1/2 c Water 1 tb Oyster sauce 6 oz Tamarind 2 lb Headless shrimp 1/2 ts Hot chili sauce MMMMM--------------------------COOKING------------------------------- 3 oz Young ginger root 1 ts Blachan 3 tb Oyster sauce 1 tb Hot chili sauce 1/4 c Packed brown sugar 4 ea Large garlic cloves 2 ea Small red onions 1 tb Dark soya sauce 3 tb Oil MARINATING: Break tamarind apart, place in a small saucepan with water. Simmer, covered, for about 10 minutes or until pasty coating separates from seeds. Press through a sieve or food mill to extract all pulp and soupy liquid. Discard seeds. Rinse shrimps thoroughly, pat dry and marinate fro 1 hour with 1 tablespoon of this tamarind liquid, the oyster sauce and hot chili sauce. COOKING: Meanwhile, cut young ginger into toothpick-sized slivers. If using mature ginger, peel and sliver. Peel and sliver garlic. Place blachan in a non-stick pan and heat gently fro 3 to 4 minutes to develop the flavors. Pell and cut red onions into wedges. Combine oyster, soy and chili sauces with blachan; stir into remaining tamarind liquid. Heat a large wok over high heat. When a drop of water sizzles immediately into steam pour in 2 tablespoons of the oil. Swirl up sides of wok, and when just at smoking point, dump in ginger and garlic. Stir fry until golden, about 3 to 4 minutes. Adding more oil as needed, stir fry shrimp in batches until orange red, about 3 minutes. Pour sauces over all the shrimp in the wok and cook at a brisk bubble over high heat until shrimps are aromatic and sauces have reduced and thickened to en robe the shells, about 8 minutes. Mix in sugar and onion wedges, taste to adjust seasoning, sweetening and spiciness. Makes plenty for 6 as a principal dish with rice, enough for 8 with other dishes. Re-posted by Lois Flack - CYBEREALM BBS, Watertown, NY (315)786-1120 * * Home of KOOKNET * * MMMMM MMMMM----- Recipe via Meal-Master Title: Crab-Stuffed Chicken Categories: Cyberealm, Low-cal, Poultry, Microwave Yield: 6 servings 4 oz Crabmeat(or imitation) chop 2 T Fine dry Bread Crumbs 1 T Snipped Parsley 6 x Med Chicken Breast halves * 1/4 c Water Chestnuts, chop finely 2 T Mayonnaise or salad dressing 1/4 t Dijon-style Mustard 2 T White Wine Worcestershire * 6 med (1 - 1 1/4 lbs) boned skinless chicken breast halves Sliced green onion For filling, combine crabmeat, water chestnuts, bread crumbs, mayonnaise, parsley, and mustard. Place 1 piece of chicken, boned side up, between clear plastic wrap. Pound with meat mallet till 1/8" thick. Repeat with other pieces of chicken. Spoon some of the filling onto 1 end of each chicken breast half. Fold in the sides and roll up. Arrange chicken, seam side down, in a 12x7x2" baking dish. Brush with some of the Worcestershire sauce. Bake in a 350 deg F. oven for 20-25 minutes or till chicken is no longer pink. Brush with remaining Worcestershire sauce and sprinkle with green onion. Microwave Directions: Prepare as above, except microcook chicken rolls, covered with waxed paper, on 100% (high) for 8-10 minutes or till chicken is no longer pink. Give the dish a 1/2 turn every 4 minutes. ******************************************************** Per serving: 190 calories, 31 g protein, 4 g carbohydrates, 5 g fat, 83 mg cholesterol, 324 mg sodium, 282 mg potassium. Re-posted by Lois Flack - CYBEREALM BBS, Watertown, NY (315)786-1120 MMMMM----- Recipe via Meal-Master Title: Assam Spicy Shrimp Categories: Cyberealm, Seafood, Main dish Yield: 6 servings MMMMM-------------------------MARINATING------------------------------ 1 1/2 c Water 1 tb Oyster sauce 6 oz Tamarind 2 lb Headless shrimp 1/2 ts Hot chili sauce MMMMM--------------------------COOKING------------------------------- 3 oz Young ginger root 1 ts Blachan 3 tb Oyster sauce 1 tb Hot chili sauce 1/4 c Packed brown sugar 4 ea Large garlic cloves 2 ea Small red onions 1 tb Dark soya sauce 3 tb Oil MARINATING: Break tamarind apart, place in a small saucepan with water. Simmer, covered, for about 10 minutes or until pasty coating separates from seeds. Press through a sieve or food mill to extract all pulp and soupy liquid. Discard seeds. Rinse shrimps thoroughly, pat dry and marinate fro 1 hour with 1 tablespoon of this tamarind liquid, the oyster sauce and hot chili sauce. COOKING: Meanwhile, cut young ginger into toothpick-sized slivers. If using mature ginger, peel and sliver. Peel and sliver garlic. Place blachan in a non-stick pan and heat gently fro 3 to 4 minutes to develop the flavors. Pell and cut red onions into wedges. Combine oyster, soy and chili sauces with blachan; stir into remaining tamarind liquid. Heat a large wok over high heat. When a drop of water sizzles immediately into steam pour in 2 tablespoons of the oil. Swirl up sides of wok, and when just at smoking point, dump in ginger and garlic. Stir fry until golden, about 3 to 4 minutes. Adding more oil as needed, stir fry shrimp in batches until orange red, about 3 minutes. Pour sauces over all the shrimp in the wok and cook at a brisk bubble over high heat until shrimps are aromatic and sauces have reduced and thickened to en robe the shells, about 8 minutes. Mix in sugar and onion wedges, taste to adjust seasoning, sweetening and spiciness. Makes plenty for 6 as a principal dish with rice, enough for 8 with other dishes. Re-posted by Lois Flack - CYBEREALM BBS, Watertown, NY (315)786-1120 * * Home of KOOKNET * * MMMMM MMMMM----- Recipe via Meal-Master Title: Crab-Stuffed Chicken Categories: Cyberealm, Low-cal, Poultry, Microwave Yield: 6 servings 4 oz Crabmeat(or imitation) chop 2 T Fine dry Bread Crumbs 1 T Snipped Parsley 6 x Med Chicken Breast halves * 1/4 c Water Chestnuts, chop finely 2 T Mayonnaise or salad dressing 1/4 t Dijon-style Mustard 2 T White Wine Worcestershire * 6 med (1 - 1 1/4 lbs) boned skinless chicken breast halves Sliced green onion For filling, combine crabmeat, water chestnuts, bread crumbs, mayonnaise, parsley, and mustard. Place 1 piece of chicken, boned side up, between clear plastic wrap. Pound with meat mallet till 1/8" thick. Repeat with other pieces of chicken. Spoon some of the filling onto 1 end of each chicken breast half. Fold in the sides and roll up. Arrange chicken, seam side down, in a 12x7x2" baking dish. Brush with some of the Worcestershire sauce. Bake in a 350 deg F. oven for 20-25 minutes or till chicken is no longer pink. Brush with remaining Worcestershire sauce and sprinkle with green onion. Microwave Directions: Prepare as above, except microcook chicken rolls, covered with waxed paper, on 100% (high) for 8-10 minutes or till chicken is no longer pink. Give the dish a 1/2 turn every 4 minutes. ******************************************************** Per serving: 190 calories, 31 g protein, 4 g carbohydrates, 5 g fat, 83 mg cholesterol, 324 mg sodium, 282 mg potassium. Re-posted by Lois Flack - CYBEREALM BBS, Watertown, NY (315)786-1120 MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Pumpkin Soup Categories: Soups, Vegetables Yield: 6 servings 1/4 c Butter 2 Onions; chopped 3/4 c Lentils 5 c Chicken Stock 1 1/2 c Pumpkin Puree 1/8 ts Marjoram 1/8 ts Thyme 1/4 ts Pepper 1 c Half-And-Half In a large saucepan, melt butter over medium heat. Add onions and cook, stirring occasionally with a mixing spoon, until golden, about 3-5 minutes. Add lentils, chicken stock, pumpkin puree, marjoram, thyme and pepper. Cover pan and simmer about 1 hour, or until lentils are tender. Turn off stove, move saucepan to cool burner and remove lid to allow soup to cool. Once cool, pour soup into a food processor or blender and puree. If all the soup won't fit into the blender, puree in batches. After soup has been pureed, return to saucepan, stir in half-and-half and reheat over medium heat. To serve, pour into hollowed pumpkin shell or soup tureen. Source: Medford Mail Tribune Typed by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Dilled Shrimp Categories: Appetizers, Seafood Yield: 30 servings 1 1/2 c Mayonnaise 1/3 c Lemon Juice 1/4 c Sugar 3 lb Medium Shrimp; cooked 1 Red Onion; thinly sliced 2 tb Dried Dill 1/2 c Sour Cream In a large bowl, combine mayonnaise, lemon juice, sugar, sour cream, onion and dill. Stir in shrimp. Cover and refrigerate overnight, stirring once. Source: Medford Mail Tribune Typed by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Deviled Eggs Hillcrest Categories: Appetizers, Cheese/eggs Yield: 12 servings 6 Eggs; hard boiled 1/4 c Mayonnaise 1/2 ts Dijon Mustard 1 ts Prepared Pesto 1 tb Parmesan Cheese; grated 1/2 ts Lemon Juice Salt Pepper Parsley and Capers for -garnish Peel and halve eggs. Remove yolks to a small bowl and mash with a fork. Add mayonnaise and mustard, blending until smooth. Stir in pesto, cheese and lemon juice. Season with salt and pepper. Spoon into egg white shells and garnish with parsley and capers. Source: Medford Mail Tribune Typed by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Sugar and Spiced Nuts Categories: Appetizers, Nuts Yield: 30 servings 1/4 c Milk 1 c Sugar 1 ts Cinnamon 1/2 ts Ground Cloves 2 ts Water 2 c Walnut Halves 2 c Pecan Halves Mix all ingredients, except nuts, in a heavy saucepan. Bring to a boil and cook over medium-high heat until mixture reaches soft ball stage. Remove from heat, all nuts and stir until sugar begins to harden. Quickly pour onto cookie sheet or counter top. Separate nuts immediately. Source: Medford Mail Tribune Typed by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Brie with Caramelized Pecans Categories: Appetizers, Cheese, Nuts Yield: 30 servings 2/3 c Brown Sugar 1/3 c Water 1/2 c Heavy Cream 4 tb Unsalted Butter 1/2 c Spiced Pecans 1 8" Wheel Ripe Brie Cheese; -top rind cut off evenly Combine the brown sugar and water in a heavy-bottomed saucepan and bring to a boil. Continue to cook over medium heat until the mixture reaches soft-ball stage (240øF.) Test with a candy thermometer about 4 minutes from the time the mixture begins to boil. Let the mixture cool slightly and stir in the cream. Continue to boil another 5 minutes or until the mixture is slightly thickened and glossy. Remove from heat and stir in the butter. Fold in the pecans. Pour the caramel mixture evenly over the top of the cheese, letting a little of it run down the sides. Serve with French Bread, crackers or apple wedges. Source: Medford Mail Tribune Typed by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Late Summer Pizza Categories: Appetizers, Vegetables, Pizza Yield: 30 servings 1 Recipe Pizza Crust 1/4 ts Blended Italian Herbs 1 lg Leek; cleaned, thinly -sliced and sauteed in -rosemary and olive oil 1/2 sm Zucchini 1/2 sm Patty Pan Squash 1/2 sm Sunburst Squash 3 oz Dry Monterey Jack Cheese 1/2 oz Parmesan Cheese; grated Nasturtium Petals and -Blossoms Follow package directions to prepare pizza crust, adding the Italian herbs to the dough as you form it onto a 10-11" round. Bake on parchment-lined baking sheet or on a pizza stone at 425øF on the lowest oven rack for 10 minutes. Slice squashed very thin and slice cheese, using a cheese plane. Top pizza crust with leeks, sliced jack cheese and squashes. Return to oven and bake another 5-7 minutes, until cheese has melted. Sprinkle with Parmesan and bake a few more minutes. Arrange nasturtiums on top. Source: Medford Mail Tribune Typed by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Yogurt Salsa Categories: Salsa, Appetizers Yield: 2 1/2 cups 1 lb Plum Tomatoes 1 md Onion 1 Jalapeno Pepper 1/4 c Plain Low-Fat Yogurt 1/2 c Fresh Cilantro; chopped 1 pn Salt 1/4 ts Pepper Core and dice tomatoes. Peel and chop onion. Seed and chop pepper. Combine tomatoes, onion, pepper, yogurt, cilantro, salt and pepper in the work bowl of a food processor or blender. Process by pulsing until coarsely chopped, but not pureed. Chill and serve with tortilla chips and bite-sized raw vegetables Per 1/2 cup: Calories: 35, Fat: trace, Cholesterol: trace, Sodium: 100 mg. Source: Medford Mail Tribune Typed by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Salsa with Spice Categories: Salsa, Appetizers, Snacks Yield: 2 cups 3/4 lb Cherry Tomatoes; coarsely -chopped 1 tb Jalapeno Pepper; finely -chopped 1/2 c Onion; chopped 2 tb Fresh Lime Juice 4 tb Fresh Coriander Combine all ingredients in a bowl. Let salsa stand at room temperature at least 1/2 an hour before serving. Per 1/2 cup: Calories: 25, Sodium: 40 mg, no fat, no cholesterol. Source: Medford Mail Tribune Typed by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Lentil Spread Categories: Beans, Dip Yield: 1 1/4 cups 1 c Water 1/2 c Red Lentils 1/3 c Nonfat Yogurt 2 tb Salsa 1 tb Fresh Chives; chopped 1 ds Hot Pepper Sauce 1 pn Salt Put water in saucepan. Add lentils, bring to a boil, reduce heat and simmer until lentils are tender, about 20 minutes. Pour lentils and any liquid that remains into the work bowl of a food processor. Add yogurt, salsa, chives, hot pepper sauce and salt and process until smooth. Let dip ripen in refrigerator for a bit before serving with crackers or raw vegetables. Per tb: Calories: 20, Cholesterol: trace, Sodium: 14 mg, No Fat. Source: Medford Mail Tribune Typed by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Nachos Categories: Cheese/eggs, Snacks Yield: 8 servings 8 Corn Tortillas 1 1/4 c Kidney Beans; cooked, -drained with liquid -reserved 1/4 ts Chili Powder 2 c Salsa 1 c Monterey Jack Cheese; -shredded Preheat oven to 500øF. Wet tortillas, drain and lay on baking sheets. Bake for 6-7 minutes or until just crisp, turning after 4-5 minutes. If tortillas begin to curl, lay another baking sheet on top. Remove tortillas from baking sheet and set aside to cool. Reduce oven temperature to 350øF. Combine beans and chili powder in a small skillet and heat, mashing beans with a fork until mixture is hot. Stir in reserved liquid a little at a time until mixture is smooth and spreadable. Cut each tortilla into 6 wedges, then reassemble into rounds on baking sheet. Spread bean mixture equally over tortillas and top each with 1/4 cup salsa and 2 tb cheese. Layer on remaining salsa and cheese. Bake 4-5 minutes or until cheese has melted. Serve hot. Per Serving: Calories: 170, Fat: 3 g, Cholesterol: 13 mg, Sodium: 280 mg. Source: Medford Mail Tribune Typed by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Wolfgang Puck's Mushroom Soup Categories: Soups Yield: 46 servings 1 lb Mushrooms Juice of 1/2 lemon 1 tb Butter 2 tb Minced shallot 1/2 Bay leaf 1/4 ts Dried thyme 2 c Whipping cream 1 1/2 c Chicken stock 1 ts Salt 1/2 ts Freshly ground pepper 1 ts Cornstarch -dissolved in 1 T water 1 tb Chpd parsley, garnish Chop mushrooms with lemon juice in food processor. Melt butter in large skillet over medium heat. Add shallot and saute lightly. Add mushrooms, bay leaf and thyme and cook, stirring frequently, until liquid is completely evaporated, about 10 minutes. Blend cream, chicken stock, salt and pepper and bring to boil. Reduce heat and simmer 20 minutes. Add dissolved cornstarch and simmer 10 minutes longer. Adjust seasoning. Ladle into heated bowls and sprinkle with parsley. Makes 4 to 6 servings. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Artichokes alla Romana Categories: Appetizers Yield: 6 servings MMMMM----------------FAVORITE RESTAURANTS, BON A--------------------- 6 md Artichokes 1 Lemon, halved crosswise 2 c Consomme 1 1/2 c Olive oil 1 c Parsley, chpd 1 tb Garlic, chpd Salt and pepper ** "The most superbly prepared artichokes I've ever tasted." Tavola Calda da Alfredo, New York, NY Slice tops from artichokes. Remove tough outer leaves and cut off stems to make flat base. Trim off thorny tips using scissors. Rub cut edges with lemon halves. Drop artichokes and lemon into lg pot filled with enough boiling salted water to cover. Cover partially and parboil 10 mins. Remove with slotted spoon and turn upside down to drain. When cool, gently spread leaves, remove fibrous chokes from center with spoon. Preheat oven 400F. Combine consomme, oil, parsley, garlic, salt and pepper in bowl. Place artichokes upright in baking dish and pour consomme mixture evenly over top. Bake until outer leaves begin to turn copper color, 25-35 mins. Baste and broil until tops brown, 3 mins. Serve in soup plates with remaining liquid. S: Fav Rest Rs, Bon A MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Batter-Fried Mushrooms Categories: Appetizers, Vegetables Yield: 6 servings MMMMM----------------FAVORITE RESTAURANTS, BON A--------------------- 2 c All purp flour 1 tb Salt 1 1/2 ts Garlic powder 1 ts Baking powder 1 1/2 c Beer Oil for deep frying 36 md Mushrooms, whole, up to 48 -and can be large ** "A superb way to start a meal." Hollymead Inn, Charlottesville, VA Combine flour, salt, garlic powder, and baking powder in med bowl. Add beer and whisk until smooth. Cover and chill 30 mins. Whisk again, let stand in refrigerator until ready to use. Batter can be prepared 1 day ahead if desired. Heat oil to 375 F. Holding stem, dip each mushroom into batter, covering cap completely. Fry in batches until golden brown. Allow oil to return to 375 F before adding next batch. Drain. S: Fav Rest Rs, Bon A MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Garlic and Cheese Boboli Pizza Categories: Italian Yield: 1 servings 1/2 c Mozzarella; freshly grated 1/2 c Parmesan; freshly grated 1/2 c Cheddar; grated 3 cl Garlic; crushed 1/4 lb Butter Fresh basil Pine nuts; toasted Blend together cheeses, garlic, and butter. Spread a thick layer over BOBOLI. Bake 15 minutes (350-375) til cheese melts. Sprinkle with basil and pine nuts. Serve with salad. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Boboli California Pizza Categories: Italian Yield: 8 servings 1 c Cheddar cheese, shredded 1 lg Bobolis OR 4 sm 1 c Ripe olives 1 Avocado, peeled, sliced 1 c Alfalfa sprouts 4 sl Bacon, cook, crumble 1/2 c Sour cream Sprinkle cheese and olives over Bobolis. Bake at 450~ for 10 minutes. Top with avocado and sprouts. Garnish with sour cream and bacon. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Ham & Cheese Boboli Categories: Italian Yield: 4 servings 2 c Mozzarella, OR provolone, -shredded 2 c Sharp cheddar cheese, shred 1 lb Ham slices, thin 1 lg Tomato, chopped 1 Onion, chopped Miracle Whip OR mayonnaise Garlic powder to taste or Fresh minced mixed w/mayo 1 lb Boboli (large one) Butter, melted 8 sl American cheese, to 12 Brush Boboli with some melted butter. Cover with ham slices, covering all the bread and continue to layer until all the ham is gone. Top the ham with a layer of mayonnaise. Sprinkle the chopped tomato and onion over the top of the mayonnaise. Sprinkle with garlic powder to taste. Place individual slices of American cheese to cover the top layer. Sprinkle with the mozzarella and then the cheddar. Bake in preheated 375 oven until the cheese is melted and bubbly. Remove from the oven and let stand 5 minutes. Slice and serve as you would a pizza. Good reheated or cold the next day. Alternate suggestions: 1) Mix a couple of teaspoons spicy mustard with the mayonnaise before spreading. 2) Before topping the Boboli, brush some egg white around the edge of the crust and sprinkle with sesame seeds. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Cheesy Mushroom Boboli Pizza Categories: Italian Yield: 1 servings 1 c Mushrooms; sliced 2 tb Oil 1/2 c Pizza or tomato sauce 1 lg Boboli shell or 4 small 1 c Cheese; shredded 4 Sun-dried tomatoes; cut into -strips Saute' mushrooms in oil for 2 minutes. Spread sauce on shell; sprinkle cheese over. Top with mushrooms and tomatoes. Bake at 450 degrees for 10 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Boboli Four Cheese White Pizza Categories: Italian Yield: 1 servings Mozzarella Gorgonzola Sharp Provolone Parmesan Onion slices; optional Blanched broccoli; optional -can substitute blue cheese -or other cheese for the -gorgonzola Brush the Boboli lightly with olive oil and put the cheese on liberally. Drizzle a few more drops of olive oil over it. Bake according to Boboli Pizza directions. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Chicken and Roasted Pepper Boboli Pizza Categories: Italian Yield: 1 servings 1 lg Boboli shell or 4 small 1 tb Olive oil 1 cl Garlic, minced 1/2 c Onions; sliced 1/2 c Roasted red pepper strips 1/2 c Heavy cream 2 tb Tomato paste 1/4 ts Red pepper flakes 1 c Cooked slivered chicken Bake boboli shell on ungreased baking sheet at 450 degrees until crisp, about 5 to 7 minutes. Heat oil in skillet. Saute garlic in oil; remove garlic. Add onion to skillet and saute until tender. Add pepper strips, cream, tomato paste and red pepper flakes, salt and pepper. Cook and stir until thickened and well blended, about 2 to 3 minutes. Add chicken and heat. Spoon into cavity of Boboli shell. MMMMM