MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Ground Nut Stew Categories: Stews, Vegetarian, Sean likes, Potatoes, Soups Yield: 4 servings 1 lg Sweet Potato, peeled and Cubed 4 md Carrots, peeled and chunked 1 tb Peanut Oil 1 lg Onion, chopped 2 Cloves Garlic, minced 1 tb Fresh Ginger, minced 2 ts Ground Coriander 3 Tomatoes, chopped 1 lg Zucchini, cubed 2 c Tomato Juice 1/2 c Peanut Butter Salt Pepper Steam or boil sweet potato and carrots until tender-crisp, 5 to 7 minutes. Set aside, reserving 1/2 cup cooking liquid. Heat oil in large pan or Dutch Oven over medium heat. Add onions, garlic and ginger and saute 5 minutes. Add coriader and saute 2-3 minutes. Add tomatoes, vegetable liquid and zucchini. Cook, uncovered, over low heat until zucchini is just tender, about 10 minutes. Stir in sweet potatoes, carrots, tomato juice and peanut butter. Simmer until heated through, 5-10 minutes. Season to taste with salt and pepper Source: Portland Oregonian MMMMM Lin ;) MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Couscous Salad Categories: Cyberealm, Salads Yield: 6 servings 2 c Cooked couscous 6 Green onions, chopped 2 md Tomatoes, seeded and cut -into small pieces 1 c Cucumber, chopped 2 c Cooked garbanzo beans 1 c Parsley, chopped MMMMM----------------------FOR THE DRESSING--------------------------- 3/4 c Olive oil 1/2 c Fresh lemon juice 2 cl Minced garlic 1 ts Dijon mustard 1 ts Ground coriander 1 ts Salt Fresh ground black pepper Mix all ingredients together and toss well with the salad dressing. Garnish with fresh parsley. Source: Fantastic Foods Couscous Box MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Chicken Salad Supreme Categories: Salads, Poultry Yield: 4 servings 1 c Mayo. or salad dressing 1/4 c Lime juice 1 ts Salt 1/4 ts Ground nutmeg 4 c Cubed chicken or turkey 11 oz Mandarin oranges seg, 1 cn 1 c Seedless green grape halves 3/4 c Celery, chopped 1/2 c Slivered almonds, toasted Drain Mandarin Orange segments. In large bowl, combine mayonnaise, lime juice, salt, and nutmeg. Add remaining ingredients; mix well. Chill. Serve on Lettuce leaves. Refrigerate leftovers. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Dieter's Taco Salad Categories: Low-cal, Salads, Mexican Yield: 4 servings 1 lb Ground beef, lean 1 x Onion, medium 1 x Green pepper, large, chopped 8 oz Tomato sauce, no-salt 1 tb Vinegar 1 ts Mustard, dry 1/2 ts Pepper, red, crushed 1/2 ts Basil, dried, crushed 1/4 ts Garlic powder 1 tb Water 4 x Tortillas, 8-inch 4 c Lettuce, shredded 12 x Tomatoes, cherry, halved 1 x Carrot, medium, shredded 1/4 c Parmesan cheese, grated NUTRITION INFORMATION PER SERVING: 353 cal., 30g pro., 30g carbo., 13g fat 85mg chol., 201mg sodium. . Cook beef, onion, and 1/4 cup of green pepper till beef is brown; drain. Add next 7 ingredients. Bring to boil; reduce heat. Simmer 15 minutes. Warm foil-wrapped tortillas in a 350F oven for 10 minutes. Spray 4 10-ounce casseroles with nonstick spray coating; press 1 tortilla into each. Bake in a 350F oven for 15 minutes. divide lettuce among 4 plates. Place a tortilla on each plate. Spoon beef mixture into tortillas. Top with remaining green pepper, tomatoes, carrot, and cheese. BETTER HOMES AND GARDENS MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Overnight Layered Salad Categories: Salads Yield: 6 servings 3 c Shredded lettuce 2 c Shredded spinach 1/2 c Sliced radishes 2 c Cooked cubed chicken 1/2 c Celery cut diagonally 1 c Shredded cheddar cheese 2/3 c Mayonnaise 1/2 ts Worcestershire sauce 1/4 ts Dry mustard 2 tb Sliced green onions In salad bowl, layer ingredients in following order; half lettuce, half spinach, radishes, chicken, celery, remaining lettuce remaining spinach and cheese. Combine mayonnaise, worcestershire sauce and dry mustard. Spread evenly over top of salad. Cover and chill several hours or overnight. Garnish with sliced green onions. Toss just before serving. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Potato Salad with Beer Dressing Categories: Ethnic, Salads, Vegetables Yield: 4 servings 6 ea Potatoes; medium 4 ea Bacon; slices 1 tb Onion; chopped 1 ea Celery; stalk, chopped 1 ts Salt 2 tb Butter 2 tb Unbleached flour 1/2 ts Mustard; dry 1 tb Sugar 1 c Beer; any brand 1/2 ts Tabasco sauce 2 tb Parsley; chopped fresh Boil potatoes in medium-size saucepan until just tender. Peel and slice. Fry bacon until crisp. Break into small pieces and mix with onion, celery and salt; set aside. Stir melted butter and flour in a small saucepan until blended. Add mustard and sugar. Slowly stir in beer and Tabasco sauce. Bring to boil, stirring constantly. Pour over potatoes. Sprinkle with parsley. Toss lightly and let stand 1 hour. Add bacon mixture; toss gently and serve. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Gaslight Restaurant Peppercorn Dressing Categories: Salads, Cyberealm, Mom's best Yield: 10 servings 1 oz Parmesan cheese 3/4 tb Black pepper 1 Clove garlic, minced 1/2 Lemon, juiced 1/2 tb MSG 1/4 tb Tabasco sauce 1/2 tb Worchestershire sauce 3/4 tb Vinegar 1 qt Mayonnaise 1/2 c Cold water Mix all together well, and refrigerate. (This recipe can be doubled easily.) From: Drucie Estey, Gaslight Restaurant, Victor, NY 1976 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Caesar Salad with Tortellini Categories: Mom's best, Cyberealm, Salads Yield: 6 servings 3 tb Fresh lemon juice 2 tb Water 1 1/2 tb Olive oil 1 ts Anchovy paste 1/8 ts Freshly ground pepper 1 Clove garlic, crushed 9 oz Uncooked cheese tortellini 12 c Torn romaine lettuce 1 1/2 c 2"pieces fresh asparagus(1#) 1/4 c Fresh grated parmesan cheese 1. Combine the first 6 ingredients in a bowl and stir well with a whisk and set aside. 2. Cook the tortellini in boiling water for 7 minutes or until tender, omitting the salt and fat. Drain well and set aside. 3. Arrange the asparagus in a vegetable steamer over boiling water. Cover and steam 2 minutes or until crisp-tender. Combine asparagus and tortellini in a bowl, add 2 T of lemon juice mixture and toss gently to coat. 4. Place lettuce in a large bowl; drizzle remaining lemon juice mixture over lettuce and toss well. Add tortellini mixture, tossing gently to coat. Spoon salad onto serving plates, and sprinkle cheese ontop. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: "Houston's" Honey Mustard Dressing Categories: Sauces, Salads Yield: 1 servings 1 c Olive oil 1/4 c Cider vinegar 1 1/8 c Honey 1/2 Jar Dijon mustard 1 ds Garlic salt (generous) 3/4 c Mayonnaise Mix all ingredients together with wire whisk until mayo can't be seen. Refrigerate several hours. Great also as a dip with chicken fingers and as a spread on ham or turkey club sandwiches. FROM: BARBARA WINEMILLER (HDJF80A) MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: French Potato Salad with Bacon Categories: Mom's best, Cyberealm, Salads Yield: 4 servings 9 New potatoes, 1 lb. 1/4 lb Bacon 1/4 c Finely chopped shallots 1/4 c Red wine vinegar 2 tb Olive oil Salt and pepper 1/4 c Chopped purple onion 1/2 c Chopped parsley 1. Scrub potatoes and quarter them and drop into a kettle of cold salted water. Bring to a boil, and cook until tender but still firm about 8-10 minutes after water reaches boil. 2. Meanwhile, chop the bacon and saute in a small skillet until crisp. Remove bacon and reserve. 3. In the bacon fat, saute chopped shallots until tender but not at all brown, about 5 minutes or so. Reserve shallots and fat. 4. When the potatoes are done, drain them and drop them into a mixing bowl. 5. Pour vinegar, olive oil, shallots, and reserved bacon fat over the still hot potatoes. Season with salt and pepper to taste, and gently toss. Add purple onion and parsley and toss again. Cool to room temperature, cover and refrigerate. 6. Before serving bring back to room temperature, toss, correct seasonings, and add additional oil and vinegar, if the salad seems dry. Sprinkle reserved bacon on top. Source: Silver Pallate Cookbook MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Warm Potato Salad Categories: Salads, Nets Yield: 6 servings 8 Potatoes 2 Garlic cloves 1 c Minced parsley 1/2 c Oil 3 tb Vinegar 1/2 ts Tabasco (opt) 1/8 ts Ground nutmeg 1 ts Salt 1/2 ts Pepper Quarter the potatoes and boil until tender. Meanwhile, peel and mince garlic and place in a small jar. Wash and dry the parsley, cut the stems off, then mince the parsley. Place in the jar with the garlic. Add oil, vinegar, Tabasco if using, nutmeg, salt and pepper. Screw the lid on the jar and shake vigorously to dissolve the salt. Drain potatoes and, when they are just cool enough to handle, slice them thinly onto a serving platter or into a bowl. Drizzle with dressing and serve hot, warm or cold. Serves 6 and makes great leftovers. You may also add various fresh herbs thyme, marjoram or dill, for example, if you have them in your garden. Serve the potatoes with roasted chicken and asparagus. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Rice Krispie-Ice Cream Dessert Categories: Desserts, Nets Yield: 1 servings 2 1/2 c Rice Krispies 1 c Flake coconut 1 c Chopped pecans 1 Stick of margarine 3/4 c Brown sugar 1/2 ga Vanilla ice cream Mix cereal, coconut and nuts. Place in a 13x9 inch pan. Cut margarine in squares and place on top. Bake at 300 degrees for 20 minutes, stirring every 7 minutes. Remove and stir in brown sugar. Cool. Leave half of mixture in 13x9 inch pan. Cut ice cream in squares and place over Rice Krispie mixture. Put rest on top and freeze. Cut in squares and serve. Randy Rigg MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Grilled Pasta Salad Categories: Salads, Nets Yield: 4 servings 4 Zucchini and/or yellow -squash, sliced 1 Spanish onion, cut into -large chunks 1 pk Lipton Recipe Secrets -Italian Herb with Tomato -Soup Mix 1/4 c Olive or vegetable oil 8 oz Uncooked penne, cooked and -drained 3/4 c Diced roasted red peppers 1/4 c Red wine vinegar, apple -cider vinegar or white -vinegar On broiler pan, arrange zucchini and onion. Brush with Italian Herb with Tomato Soup Mix blended with oil. Grill or broil 5 minutes or until golden and crisp-tender. In bowl, toss cooked pasta, vegetables, roasted peppers and vinegar. Serve warm or at room temperature. Makes about 4 main dish or 8 side dish servings. Taste Tested Recipe from The Lipton Kitchens. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Sherried Chicken Divan Categories: Main dish, Poultry, Nets Yield: 6 servings 3 Chicken breasts, whole 1 1/2 lb Broccoli, fresh; or 2 (10oz) -packages frozen broccoli 1/4 c Butter (or marg.) 1/4 c Flour, all-purpose 1/2 c Whipping cream 3 tb Cooking sherry 1/2 ts Salt ds Pepper 1/4 c Cheese, Parmesan; PLUS 2 tb Cheese, Parmesan Cook chicken breasts in boiling salted water until tender. Drain, reserving 2 cups broth. Let chicken breast cool to touch; discard skin. Thinly slice chicken breasts to yield 18 slices; set aside. Cook broccoli in a small amount of boiling salted water just until crisp-tender; drain well, and set aside. Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually stir in reserved broth, whipping cream, and sherry; cook over medium heat, stirring constantly until thickened and bubbly. Stir in salt and pepper; remove from heat. Arrange broccoli in a lightly greased 13x9x2" glass baking dish; top with half of sauce. Arrange chicken slices over broccoli. Stir 1/4 cup parmesan cheese into the remaining sauce; spoon over chicken. Sprinkle with 2 tablespoons Parmesan cheese. Bake at 350 degrees for 20 to 25 minutes or until bubbly; then broil 2 minutes or until top of casserole is delicately browned. SOURCE: Southern Living Magazine, May 1980. Typos by Nancy Coleman. MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Warm Potato Salad Categories: Salads, Nets Yield: 6 servings 8 Potatoes 2 Garlic cloves 1 c Minced parsley 1/2 c Oil 3 tb Vinegar 1/2 ts Tabasco (opt) 1/8 ts Ground nutmeg 1 ts Salt 1/2 ts Pepper Quarter the potatoes and boil until tender. Meanwhile, peel and mince garlic and place in a small jar. Wash and dry the parsley, cut the stems off, then mince the parsley. Place in the jar with the garlic. Add oil, vinegar, Tabasco if using, nutmeg, salt and pepper. Screw the lid on the jar and shake vigorously to dissolve the salt. Drain potatoes and, when they are just cool enough to handle, slice them thinly onto a serving platter or into a bowl. Drizzle with dressing and serve hot, warm or cold. Serves 6 and makes great leftovers. You may also add various fresh herbs thyme, marjoram or dill, for example, if you have them in your garden. Serve the potatoes with roasted chicken and asparagus. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Renaissance Salad Categories: Salads, Nets Yield: 1 salad Almond slivers Raisins Minced figs Capers Olives Currants Minced pickles Orange segments Compound Sallet--To compound an excellent Sallet, and which indeed is usuall at great Feasts, and upon Princes Tables, take a good quantity of blanche Almonds, and with your shredding knife cut them grossly. Then take as many Raisins of the Sun clean wash, and the stones picked out, as many Figs shred like the Almonds, as many Capers, twice so many Olives, and as many Currants as of all the rest, clean wash, a good handful of the small tender leaves of red Sage and spinach: mix all these well together with good store of Sugar, and lay them in the bottom of a great dish. Then put unto them Vinegar and Oil, and scrape more Sugar all over: then take Oranges and Lemons, and paring away the outward piles cut them into thin slices. Then with those slices cover the Sallet all over; which done, take the fine thin leaves of the red Cauliflower, and with them cover the Oranges and Lemons all over. Then over those Red leaves lay another course of old Olives, and the slices of well pickled Cucumbers, together with the very inward heart of Cabbage lettuce cut into slices. Then adorn the sides of the dish, and the top of the Sallet with more slices of Lemons and Oranges, and so serve it up. --Gervase Markham, The English Hous-wife Since Elizabethan food is rather sweet, a piquant salad is essential in your meal, "to make the matter savoury." Using spinach and shredded red cabbage as your base, add small bits of the [above] ingredients to taste. Prepare a dressing of oil, vinegar, lemon juice, a pinch of sugar, and salt to taste. You will be amazed that such an unlikely combination of ingredients comes to such a felicitous end. from To The Queen's Taste by Lorna J. Sass "Side Dishes" posted by Tiffany Hall-Graham MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Durango Potato Salad Categories: Salads, Nets Yield: 8 servings 2 lb Small red potatoes 1 cn RO*TEL Diced Tomatoes and -Green Chilies (10 oz) 1/2 c Mayonnaise 2 tb Gulden's Spicy Brown Mustard 1 c Chopped celery 2 Green onions, sliced 3 sl Cooked bacon, crumbled In a large saucepan, boil potatoes in enough water to cover, about 15 minutes or until tender; drain and cool slightly. Cut into quarters. Meanwhile, in a large bowl combine RO*TEL, mayonnaise and mustard. Add potatoes, celery, green onions and bacon; toss to coat. Cover and refrigerate for about 1 hour. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Salad of Bitter Greens with Goat Cheese Phyllo Sticks Categories: Salads, Nets Yield: 8 servings ---------> source <--------- "The Best of Food & Wine 1991 Collection" Shared by Dorothy Hair 6/94 MMMMM-------------------SALAD OF BITTER GREENS------------------------ 1/2 lb Dandelion Greens; torn into -bite-size pieces 1 lb Lettuce, Escarole; torn into -bite-size pieces 1/4 lb Lettuce, Radicchio; - finely shredded MMMMM-----------------GOAT CHEESE PHYLLO STICKS---------------------- 4 oz Cheese, Montrachet - or other soft goat cheese - at room temperature 7 tb Cheese, Parmesan - freshly grated - (2 ounces) 1 ts Thyme, fresh - finely chopped 1/4 ts Pepper; freshly ground 2 Phyllo dough sheets 1/2 c Oil, olive 1 1/2 ts Seeds, Sesame 2 tb Vinegar, Sherry 1 ts Mustard, dry 1/4 ts Salt Rinse the escarole, fresh dandelion greens and radicchio in several changes of cold water. Dry well and set aside. Preheat the oven to 350 degrees F. In a small bowl, combine the goat cheese, Parmesan, thyme and 1/8 teaspoon of the pepper. Mash with a fork to combine. Brush 1 sheet of the phyllo dough with 1 tablespoon of the olive oil. Cut the dough into 9 equal squares. Cover all but 1 square with a slightly damp towel. Form 1/2 tablespoon of the cheese mixture into a 2 inch log. Roll the log in the phyllo square and pinch the ends to seal. Repeat with the remaining 7 squares, then repeat the procedure with the second sheet of phyllo dough. Lightly brush the tops of the sticks with water. Sprinkle the sesame seeds on top and press lightly to help them adhere. Arrange the phyllo sticks on a non-stick baking sheet. Bake on the lower shelf of the oven for 5 minutes. Transfer the baking sheet to the top shelf and bake the phyllo sticks for about 15 minutes longer, until golden. (The phyllo sticks can be prepared up to 1 day ahead and reheated before serving.) Meanwhile, in a small bowl, combine the vinegar with the mustard, salt and the remaining 1/8 teaspoon pepper. Gradually whisk in the remaining 6 tablespoons olive oil. In a large bowl, toss the escarole, dandelion and radicchio with the sherry vinaigrette. Arrange the salads on 8 individual plates and garnish each one with 2 warm phyllo sticks. Source: "The Best of Food & Wine 1991 Collection", American Express Publishing Company, page 239 by Bob Chambers, Executive Chief of American Express Publishing Company ISBN0-916103-13-7 MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Cream of Walla Walla Sweet Soup with Garlic Chives Categories: Soups, Vegetables Yield: 6 servings 4 c Chicken Broth 1 lg Walla Walla Sweet Onion, Peeled and chopped 1 c Garlic Chives, chopped 2 c Russet Potato, peeled and Chopped 1/2 c Light Cream 1/2 ts White Pepper 1/2 c Garlic Chives, chopped with 1/2 c Walla Walla Sweet Onion, Minced 1/2 c Dry Sherry In a large pot, combine the chicken broth, onion, garlic chives and potato. Bring mixture to a boil, reduce heat, and simmer, covered, until the potatoes are just tender, about 15-20 minutes. Remove from heat and let cool slightly, then puree the mixture in a blender or food processor until smooth (this will have to be done in several batches. Return the pureed soup to the pot, stir in the light cream and white pepper and gently reheat. To serve, ladle a portion into each soup bowl. Garnish each serving with a bit of the chopped garlic chives and Walla Walla Sweet onion. Pour the sherry into a cruet or some other container for easy pouring and serve with the soup at the table so guests can drizzle a bit on if desired. This soup is also delicious chilled, and can be prepared up to 24 hours in advance. Calories: 147, Protein: 6.26g, Fat: 3.45g, Carbo: 23.2g, Cholesterol: 7.44mg, Sodium: 531mg Source: Medford Mail Tribune, 19 July 1994 Typed by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Roasted and Smoked Sweet Onions Categories: Side dishes, Vegetables, Grill Yield: 8 servings 5 lg Walla Walla Onions, peeled And halved 1/4 c Extra Virgin Olive Oil 1/4 c Basalmic Vinegar 2 tb Butter, melted Salt and White Pepper Create a 10x14" roasting pan with at least 2 layers of heavy-duty aluminimum foil by bending the edges up into 2" high sides and crimping the corners to hold them in place. Lay the onions in the pan, cut-side up. Combine the olive oil, vinegar and butter and pour over the onions, Bank hot coals on two sides of the bottom of a barbecue. Place the foil pan of onions on the grill, centered between the banks of coals below. Cover the grill and bake, gently turning the onions and basting them with the pan juices about ever 15-20 minutes, until they are deep-golden and very soft when pressed. This will take about 1-1 1/2 hours. Ultimately, they will break apart somewhat, so don't be too concerned about keeping them whole. Serve hot or at room temperature, as an accompaniment to grilled or oven-roasted fish, poultry or beef. Calories: 149, Protein: 2g, Fat: 10g, Carbohydrate: 14g, Cholesterol: 7.75mg, Sodium: 34.2mg. Source: Medford Mail Tribune, 19 July 1994 Typed by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Fresh Sweet Onion Rings with Basil Categories: Side dishes, Vegetables Yield: 6 servings 1 lg Walla Walla Sweet Onion 1/2 c Seasoned Rice Vinegar, or 1/2 c Rice Vinegar with 1 ts Sugar 1 tb Fresh Basil, chopped 1/8 ts Dried Crushed Red Pepper Flakes 1 c Small Ice Cubes Salt Cut the onion crosswise into 1/4" thick slices, seperate into rings. In a bowl, combine the onion rings, vinegar, basil, chili lfakes and ice; cover and chill 10-15 minutes, stirring occasionally. The ice will begin to melt, diluting the vinegar to an appropriate level. Serve, adding salt to taste. Calories: 23, Protein: 1g, Fat: .09g, Cholesterol: 5.5mg, Sodium: 1.83mg Source: Medford Mail Tribune, 19 July 1994 Typed by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Baby Leeks with Tomato Confit Categories: Side dishes, Vegetables, Seafood, Victoria, Cyberealm Yield: 4 servings MMMMM-------------------------LEEK MOLDS------------------------------ 72 Baby Leeks MMMMM-----------------------TOMATO GELATIN---------------------------- 1 pk Unflavoured Gelatin 3/4 c Cold Water 16 Cherry Tomatoes, halved MMMMM-----------------------TOMATO CONFIT---------------------------- 1 c Chopped Onion 2 tb Olive Oil 32 Cherry Tomatoes, quartered 2 tb Fresh Basil, chopped or 1 ts Dried Basil 2 tb Fresh Thyme, chopped or 1 ts Dried Thyme 1 ts White Wine Vinegar Salt and Pepper MMMMM--------------------HERBED CREAM FILLING------------------------- 1/4 c Sour Cream 1 tb Fresh Chives, chopped Salt and Pepper 20 Prawns, cooked, shelled and Deveined Deep-Fried thin strips of Carrot, Zucchini, leek, & Eggplant for garnish Leek Molds: Lightly oil 4 individual 1 cup souffle dishes, about 4" in diameter and 2" deep. Linewith clear plastic wrap, smoothing out wrinkles as much as possible and leaving ends extended over tops of dishes. Trim off leek tops so leeks are about 5" long. Blanch leeks in large pot of boiling water 2 to 3 minutes until leeks are tender but still retain their shape. Plunge into ice water. Cut bottom portions of leeks in lengths the same height as the souffle dishes, about 2". Stand leek pieces on end around inside edge of each souffle forming a leek "shell," with white portions of leeks toward bottom of dish. Set aside. Tomato Gelatin: Sprinkle gelatin over cold water in small saucepan to soften. Puree 16 cherry tomatoes in food processor. Sieve to remove seeds and skins. Add tomato puree to gelatin mixture. Stir over medium heat until gelatin dissolves and mixture almost boils. Reserve half the gelatin mixture at room temperature. Divide remaining gelatin mixture among the 4 souffle dishes. Cover and refrigerate until set, about 1 hour. Tomato Confit: While molds are setting, in large skillet, saute chopped onion in hot olive oil over medium high heat until soft. Add quartered cherry tomatoes. Cook, stirring constantly, until tomatoes are very soft and form a saucelike consistency. Remove from heat. Stir in basil, thyme, white vinegar, salt, and pepper to taste. Pour into bowl, and refrigerate to cool. Herbed Cream Filling: In small bowl, combine sour cream, chives, salt and pepper to taste. Assembly: Reserve half the tomato confit. Spoon remaining confit over set gelatin in souffle dishes. Top with a spoonful of cream filling in center, then cover with remaining tomato confit. Carefully spoon a layer of the remaining gelatin mixture atop each souffle. Cover and refrigerate 2 to 3 hours until set. To Serve: Gently loosen plastic wrap from sides of souffle with a knife. Lift gelatin molds out of souffles using extended ends of plastic wrap as "handles." Peel plastic wrap from sides. Lift molds off plastic wrap with a spatula and center each mold on a serving plate. Garnish each with 5 prawns and deep-fried vegetables, if desired. Source: Victoria Magazine, March 1994 MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Vegetable Terrine Categories: Casseroles, Vegetables, Victoria, Cyberealm Yield: 8 servings MMMMM----------------------VEGETABLE LAYERS--------------------------- 1 3/4 oz Dried Shiitake Mushrooms 7 lg Savoy Cabbage Leaves 12 oz Bunch Spinach, stemmed 12 oz Asparagus, trimmed & peeled 16 oz Red Bell Pepper, in strips 12 oz Carrots, julienned 14 1/2 oz Can Artichoke Hearts, Drained and quartered MMMMM---------------------------BATTER-------------------------------- 4 Eggs 1/2 c Buttermilk 1 tb Fresh Parsley, chopped 1 ts Dried Thyme 1 ts Dried Tarragon 2 Shallots, chopped Salt and Pepper MMMMM------------------------TOMATO SAUCE----------------------------- 1 lg Tomato, peeled, seeded and Chopped 1/4 c Buttermilk 1 tb Tomato Paste 1 pn Cayenne Pepper 1 Clove Garlic, chopped Salt and Pepper Vegetable Layers: In a small bowl, combine dry mushrooms and hot water to cover. Let stand 30 minutes. Drain. While mushrooms are rehydrating, bring a large pot of water to boil. Blanch vegetables in seperate batches in boiling water. Blanch cabbage leaves 3 minutes, spinach leaves 1 minute, asparagus and red pepper strips 3 minutes, and carrots 4 minutes. Plunge vegetables into ice water after blanching. Drain. Pat all blanched vegetables, mushrooms, and artichokes dry between 2 to 3 layers of paper towels, applying gentle pressure to squeeze out as much liquid as possible. (Spinach leaves should be opened out flat to assume the original shape.) Batter: In a medium bowl, combine eggs, 1/2 cup buttermilk, parsley, thyme, tarragon, shallots, and salt and pepper to taste. Whisk until blended. This batter is overseasoned because it will season all the vegetables in the terrine.) Assembly of Terrine: Generously butter a 9x5x3" loaf pan. Using a triangular-shaped cut, remove 1-2" of hard white stem from each cabbage leaf to make leaves more flexible. Line sides, then bottom of pan with cabbage leaves, overlapping the leaves generously to form a leakproof "shell" and allowing leaves to extend well over the rim of pan. (The tops of the cabbage leaves will be folded over the top of the finished terrine.) Pour 1/2 cup batter over cabbage in bottom of pan. Arrange asparagus spears lengthwise in pan, packing spears tightly together. Add 2 layers of red pepper strips places crosswise in pan. Pour in a little more batter, pressing peppers down gently. Layer mushrooms over peppers. Layer carrots lengthwise in pan. Pour in a little more batter, pressing carrots down gently. (Pressing down each layer will raise the level of the batter.) Larer half the spinach leaves over carrots. Add a layer of artichoke hearts over spinach, then a little more batter. Gently press down artichoke hearts. Top with a layer of remaining batter and pressing down each layer. Fold ends of cabbage leaves over top of terrine. Preheat oven to 350F. Cover loaf pan with buttered parchment paper cut to fit inside edge of pan. Place loaf pan in a 13x9x2" baking pan. Pour hot water around loaf pan to depth of 1". Bake at 350F for 2 hours until firm. Remove from water bath. Cook on rack (still covered with parchment paper) 2 hours. Refrigerate, still covered, overnight. Tomato Sauce: In blender, combine chopped tomato, 1/4 cup buttermilk, tomato paste, cayenne pepper, garlic, and salt and pepper to taste. Blend until smooth. To Serve: Loosen edges of terrine with knife. Invert on a serving platter. Cut cold terrine in crosswise slices with a serrated knife. Spread a thin layer of tomato sauce on each serving plate. Arrange slices of terrine over sauce. Source: Victoria Magazine, January 1994 Typed by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Vegetable Stew with Pesto Categories: Stews, Vegetables, Victoria, Cyberealm Yield: 8 servings 1 lb Eggplant, in 1" cubes 1 tb Kosher Salt 1 Green Bell Pepper 1 Red Bell Pepper 1/4 c Olive Oil 2 md Carrots, sliced 3 Cloves Garlic, crushed 6 md Tomates, peeled, seeded, and Finely chopped, or 28 oz Can Tomatoes, drained and Chopped 4 sm Zucchini, in 2" pieces 4 md Potatoes, peeled and cut in 1/2" cubes 1/2 c Chicken Broth 2 tb Basil Pesto Salt and Pepper 2 tb Parmesean Cheese, grated 2 tb Fresh Basil, chopped, or 2 ts Dried Basil 2 tb Fresh Parsley, chopped In a colander set in the sink, toss eggplant cubes with Kosher salt. Drain for 1 hour. Wipe eggplant dry with paper towels. While eggplant is draining, arrange green and red peppers on a baking tray. Broil 3" from heat until skins are evenly blistered red and charred about 15 to 20 minutes, turning occasiona;;y. Seal hot peppers in a paper bag for 10 minutes. Peel, seed and cut peppers in strips, holding them over a bowl to catch any juices. In a 6 quart nonreactive pot, heat olive oil over medium heat. Add onions and cook until transparent, about 3-5 minutes, stirring often. Add eggplant and garlic. Cook until eggplant starts to brown, about 5 minutes, stirring often. Add tomatoes, zucchini, peppers with any juices, potatoes and chicken broth combined with the pesto. Season with salt and pepper to taste. Mix gently. Bring to a simmer. Reduce heat. Cover and simmer over medium-low heat for 40 minutes until potatoes are tender. Combine Parmesean Cheese, chopped basil, and chopped parsley. Sprinkle atop stew. Source: Victoria Magazine, January 1994 Typed by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Roasted Pecan Chicken Categories: Chicken, Victoria, Cyberealm Yield: 4 servings MMMMM-----------------------CHEESE SPREAD---------------------------- 3/4 c Pecans, chopped 2 oz Creamy Goat Cheese 1 sm Clove Garlic, chopped 2 tb Olive Oil 1 1/2 ts Lemon Juice Pepper MMMMM-----------------------ROAST CHICKEN---------------------------- 3 1/2 lb Whole Broiler/Fryer Chicken 1 md Onion, sliced 1 Lemon, sliced 2/3 c Dry White Wine 2/3 c Chicken Broth MMMMM---------------------------GRAVY-------------------------------- 2/3 c Chicken Broth 1 tb Cornstarch 1 tb Cold Water Cheese Spread: In a food processor combine pecans, goat cheese, garlic, olive oil, lemon juice and pepper to taste. Process utnil mixture forms a paste. Roast Chicken: Preheat oven to 400F. Carefully loosen skin on chicen breast by gently working fingers under the skin starting from both the neck and body cavity ends. Be careful not to pierce or tear the skin. Spread cheese mixture in an even layer in chicken breast underneath the skin. Pull skin back ove cheese layer and secure with wooden picks. Tie chicken legs together. Arrange chicken in a 13x9x2" baking pan on a bed of onion and lemon slices. Add wine and 2/3 cup broth. Roast, uncovered, at 400F for 1 1/4 to 1 1/2 hours until thermometer inserted between leg and thigh registers 180F. Baste occasionally with pan juices during baking. If necessary, tent with foil toward end of cooking to prevent overbrowning. Remove chicken from pan and keep warm. Strain pan juices, discarding lemon and onion slices. Skim fat from pan juices. MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Basic Fern Preparation Categories: Information, Ferns Yield: 1 batch 1 bn Ferns Boiling Water, salted Butter Salt and Pepper, or Lemon Juice, or Any sauce for Asparagus Tatum writes: "The young, tender, tightly curled fronds - croziers or fiddleheads - of bracken (or brake ferns) and of ostrich and cinnamon ferns are all prepared in the same way." "Rub off the fuzz (or, for some ferns, the scaly coating) of the young, crisp fronds, wash them and place them, lying flat, in a saucepan or skillet with a small amount of boiling salted water. Bring water again to a boil. Turn to low heat, cover and simmer for 10 to 20 minutes, or until fronds are just tender (time will depend on the size and kind of fronds)." Season with butter, salt and pepper to taste, or serve with lemon juice of any sauce suitable for asparagus. From "Billy Joe Tatum's Wild Foods Cookbook and Field Guide" by Billy Joe Tatum. New York: Workman Publishing Company, Inc., 1976. Pg. 139. ISBN 0-911104-77-1. Posted by Cathy Harned. Submitted By CATHY HARNED On 07-15-94 (1437) MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Fern Tips Vinaigrette Categories: Salads, Ferns Yield: 4 servings 2 tb Vinegar or Lemon Juice 6 tb Butter, melted, or Salad Oil 1/2 ts Prepared Mustard 1/2 ts Paprika 1/2 ts Salt Freshly Ground Black Pepper 1 ts Chives, chopped, or 1 ts Onion, grated 2 Hard-Boiled Eggs, chopped 2 c Fiddlehead Ferns, cooked And chilled Combine all ingredients except the last two; mix well. Arrange hard-boiled eggs over top of the chilled, cooked fiddleheads and pour vinaigrette sauce over all. The author wrote: "Fiddleheads, the coiled tips of young fern fronds, are a springtime delicacy especially prized by New Englanders and wild foods enthusiasts. Their season lasts only two weeks or so in May. Three kinds of the curled crosiers are gathered: those of the ostrich fern, the cinnamon fern, and the common bracken fern. "The fiddlehead is ready to pick when it is pushing up swiftly through the ground with its tightly coiled tip, shaped like the head of a fiddle. Fiddleheads are picked in the morning when they are woodsy-smelling and fresh flavored and snap off crisply into the hand of the picker. By afternoon the glowing green-coiled crosiers can have outgrown the edible stage, becoming unfurled fern fronds. "The cinnamon fern (Osmunda cinnamomea) fiddlehead is gathered when it is about eight inches tall. The crosiers and one-half inch to two inches of the stem are eaten. A grayish-yellow woolly covering on the stems and tips must be removed (sometimes with difficulty) before the fiddleheads are cooked. They are washed and then rubbed to remove the fuzz. Fiddleheads will keep for a couple of days in the refrigerator after picking, but wild flavors and freshness are transitory. Better to pick fiddleheads in the morning and eat them before night - or freeze them." "The ostrich fern (Pteris nodulosa)...is the tall, graceful plant that grows on stream and river banks where the water comes up in the early spring. So abundant are the ostrich ferns in the lush natural ferneries of the Winooski valley near Waterbury, Vermont, that quantities of the fiddleheads are harvested, packed in snow, and transported to Maine where they are canned for sale in specialty food stores. "Fresh, crisp fiddleheads are steamed or boiled in salted water for 20 to 30 minutes, until just tender. Their flavor hints of asparagus and mushrooms combined, and they are delectable served with either of these compatibly flavored foods. But the best dish of plump fiddleheads is simmered gently and served hot, enhanced only by the simplest adornment of melted butters, served within hours after the crosiers are gathered..." From "The Wild Flavor" by Marilyn Kluger. Los Angeles: Jeremy P. Tarcher, Inc., 1984. Pp. 245-248. ISBN 0-87477-338-5. Posted by Cathy Harned. Submitted By CATHY HARNED On 07-15-94 (1435) MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Fiddlehead Ferns with Escargot Butter Categories: Side dishes, Ferns Yield: 4 servings 1 lb Fiddlehead Ferns Salt MMMMM----------------------ESCARGOT BUTTER--------------------------- 3 tb Unsalted Butter at room Temperature 1 Clove Garlic, minced 1 tb Shallots, minced 3 tb Parsley, minced 3 dr Fresh Lemon Juice Salt and Black and Cayenne Peppers Wash fiddleheads and remove skins; trim off the ends. If using fresh fiddleheads, cook in 4 qt. rapidly boiling, salted water for 20 seconds. Refresh under cold water and drain. To prepare escargot butter, cream butter and gradually whisk in remaining ingredients. (Recipe can be prepared ahead to this stage.) Just before serving, melt escargot butter in a large frying pan over high heat. Add ferns, either cooked or canned (drained, if canned) and saute for 1 to 2 minutes, or until thoroughly heated. Per serving: 60 calories; 4 gm protein; 5 gm carbohydrates; 4 gm fat; 2 gm saturated fat; 8 mg cholesterol; 18 mg sodium. From Steven Raichlen's 05/02/90 "No Time to Fiddle Around: The Season is Short for the Elusive Ostrich Fern Sprout" article in "The Washington (DC) Post." Pg. E16. Posted by Cathy Harned. Submitted By CATHY HARNED On 07-15-94 (1438) MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Fiddlehead and Ham Casserole Categories: Casseroles, Main dish, Pork, Ferns Yield: 6 servings 4 tb Butter 4 tb Flour 2 c Milk 1/2 ts Salt 1 tb Parsley, chopped 1 ts Chives, chopped 1 1/2 c Ham, cooked and diced 3 c Fiddlehead Ferns, cooked Buttered Crumbs Make a white sauce of butter, flour, milk and salt. Add parsley and chives to sauce. In a casserole, alternate layers of ham, cooked fiddleheads, and white sauce until dish is filled, ending with a layer of sauce. Cover top of casserole with buttered crumbs; bake at 350oF until sauce bubbles and crumbs are browned (about 30 minutes). From "The Wild Flavor" by Marilyn Kluger. Los Angeles: Jeremy P. Tarcher, Inc., 1984. Pg. 249. ISBN 0-87477-338-5. Posted by Cathy Harned. Submitted By CATHY HARNED On 07-15-94 (1440) MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Marinated Fiddleheads Salad Categories: Salads, Ferns Yield: 6 servings 1 pk Italian Salad Dressing 2 c Fiddlehead Ferns, cooked and Drained Lettuce Tomatoes, sliced Scallions, chopped Seasoned Croutons Prepare 1 package of Good Seasons Italian salad dressing mix according to the package directions. Pour dressing over 2 cups of cooked, drained fiddleheads. Let the fiddleheads marinate in the dressing overnight in the refrigerator. Use marinated fiddleheads generously in a salad made of crisp lettuce leaves, sliced ripe tomatoes, and chopped scallions. Toss the salad with additional Italian dressing; serve with seasoned croutons scattered on top of the salad. From "The Wild Flavor" by Marilyn Kluger. Los Angeles: Jeremy P. Tarcher, Inc., 1984. Pp. 248-249. ISBN 0-87477-338-5. Posted by Cathy Harned. Submitted By CATHY HARNED On 07-15-94 (1442) MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Fiddlehead Quiche Categories: Cheese/eggs, Pork, Ferns Yield: 4 servings 1 c Milk 1/2 c Cream or Evaporated Milk 3 Eggs 1/2 ts Salt 1/4 ts Pepper 2 tb Scallions, minced 1 c Swiss Cheese, grated 18 Fiddlehead Crosiers, cooked 4 sl Bacon, crisp-fried Nutmeg, grated 1 8" pastry shell, unbaked In a small bowl, combine the milk, cream and eggs; beat with a rotary egg beater. Add the salt, pepper and onions. Sprinkle half of the grated cheese in the bottom of the pastry shell. Arrange the fiddlehead tips over the cheese, then add the bacon, breaking it into bite-sized pieces. Pour in the milk mixture, add the rest of the cheese, and grate fresh nutmeg over the top. Bake at 375oF for 30 minutes, or until a knife inserted in the custard comes out clean. From "The Wild Flavor" by Marilyn Kluger. Los Angeles: Jeremy P. Tarcher, Inc., 1984. Pg. 249. ISBN 0-87477-338-5. Posted by Cathy Harned. Submitted By CATHY HARNED On 07-15-94 (1442) MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Fiddleheads Steamed in Lemon Oil Categories: Side dishes, Ferns Yield: 4 servings 1 c Water 2 tb Lemon Oil 3 c Fiddlehead Ferns, trimmed And cleaned 3/4 ts Salt Freshly Ground Pepper Combine the water and lemon oil in a pot with a steamer insert. Bring to a boil. Reduce to a simmer. Place the fiddleheads in the steamer basket, cover and steam until tender, about 6 minutes. Remove from heat and season with salt and pepper. Divide among four plates and serve immediately. Polk wrote: "It's just about fiddlehead fern time here in the Northeast and perhaps in other areas down the Mid Atlantic. Molly O'Neill in the Boston Globe today featured them. She wrote: ;Fiddlehead ferns epitomize vernal ephemera. Coiled as they are like tiny watch springs, fiddle heads are a sign: edible when tight and young, they become when fully unfurled unfit for human consumption." Fiddleheads are rare and fleeting and thus precious. And contentious. Which is as it should be.'" Posted by Bob Polk of Maine. Formatted by Cathy Harned. Submitted By CATHY HARNED On 07-15-94 (1445) MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Stir-Fried Fiddleheads Categories: Side dishes, Ferns Yield: 4 servings 1 lb Fiddlehead Ferns 1 Clove Garlic, minced 1 Scallion, minced 2 ts Fresh Ginger Root, minced 1 1/2 tb Vegetable Oil 1 tb Hot Water 1 ts Soy Sauce 1 tb Oyster Sauce Clean fiddleheads and remove the skin. Trim the ends. Mince garlic, scallion and ginger. Heat a wok almost to smoking and swirl in the oil. Add the garlic, scallion and ginger and stir-fry for 10 seconds. Add fiddleheads (drained, if using canned); stir-fry for 30 seconds. Add hot water and cook the ferns for 1 to 2 minutes, or until still crisp yet tender. Stir in soy sauce and oyster sauce and cook for 20 seconds. Correct seasonings, adding more oyster sauce if desired. Serve at once. Per serving: 83 calories; 4 gm protein; 5 gm carbohydrates; 6 gm fat; 0.8 gm saturated fat; 1 mg cholesterol; 117 mg sodium. From Steven Raichlen's 05/02/90 "No Time to Fiddle Around: The Season is Short for the Elusive Ostrich Fern Sprout" article in "The Washington (DC) Post." Pg. E16. Posted by Cathy Harned. Submitted By CATHY HARNED On 07-15-94 (1445) MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Baked Stuffed Peppers Categories: Vegetarian, Main dish Yield: 4 servings 1/2 c Long-grain brown rice 1 x Salt 4 x Large sweet peppers, * 3 tb Butter or margarine 1 x Medium onion, chopped 1/2 c Finely diced celery 1/2 c Sunflower seeds 1/4 c Minced parsley 2 ea Eggs, slightly beaten 1/4 ts Dried oregano leaves,crumble 1/4 c 4 oz. chopped green chiles 1 x Black pepper 1/2 c Shred. sharp Cheddar cheese * Red or green peppers. Cook rice in 1-1/2 cups boiling salted water for 35 minutes or until tender. Drain if necessary. Set aside. Cut peppers in half. Remove seeds and white membrane. Parboil peppers in boiling salted water for 5 minutes. Arrange in slightly oiled, shallow 1-1/2 quart baking dish. Melt butter in small skillet. Add onion, celery, and sunflower seeds. Saute until onion is tender. Remove from heat. Stir into rice. Add parsley, eggs,oregano, chiles, black pepper, and salt to taste. Fill peppers with mixture. Sprinkle cheese on top. Put about 1/3 cup hot water in bottom of dish. Bake at 400 degrees for about 20 minutes. Good served with: Stewed tomatoes and corn bread (bake corn bread along with peppers). From: My Great Recipes MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Chiles Rellenos Casserole Categories: Vegetarian, Mexican, Main dish Yield: 10 servings 2 c Whole green chili peppers* 3 c Sharp cheddar cheese** 4 ea Green onions, sliced 3 c Shredded mozzarella cheese 6 ea Eggs 4 c Milk 3/4 c All-purpose flour 1/4 ts Salt 2 c Green chili salsa * 7 oz. cans **shredded (approx. 12 oz.) Split chili peppers lengthwise and remove seeds and pith. Spread chilies in a single layer in a greased 9x13-inch baking dish. Sprinkle Cheddar cheese, green onions, and 1-1/2 cups of the mozzarella cheese over chilies. In a bowl, beat eggs, milk, flour, and salt together until smooth. Pour over chilies and cheese. Bake in a 325 degrees oven for 50 minutes or until a knife inserted in custard comes out clean. Meanwhile, mix salsa with the remaining 1-1/2 cups mozzarella cheese. Sprinkle over casserole and return to oven for 10 minutes or until cheese melts. Let stand for 5 minutes before serving. Per Serving: 33 grams protein, 22 grams carbohydrate, 271 milligrams cholesterol, 490 calories. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Cheese Lasagne Casserole Categories: Casseroles, Vegetarian Yield: 8 servings 1 tb Salad oil 1 cn Tomatoes(28oz) 1 cn Tomato sauce(8oz) 1 pk Spaghetti sauce mix 1/2 ts Garlic powder w/parsley 1 ts Salt,seasoned 1/2 ts Pepper,seasoned 1/2 lb Lasagne noodles,broad Water,salted 3/4 lb Mozzarella cheese,sliced 3/4 lb Ricotta cheese 1/2 c Parmesan cheese,grated 1. Heat salad oil in a large skillet.~ 2. Add tomatoes, tomato sauce, spaghetti sauce mix and seasonings; blend thoroughly.~ 3. Bring to a boil; reduce heat and simmer, uncovered, 25 minutes. Set aside.~ 4. Boil the tomato mixture in the bottom of a 12x8x2-inch baking dish; layer with a third of the lasagne noodles and a third each mozzarella, ricotta and tomato sauce.~ 5. Repeat layers 2 times, ending with tomato sauce; sprinkle with Parmesan cheese.~ 6. Bake, uncovered, in preheated 350'F. oven 30 minutes; let stand 10 minutes before cutting in squares.~ MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Elaine's Corn Pudding Categories: Side dishes, Mom's best, Cyberealm, Puddings Yield: 6 servings 4 c Canned corn 3 Eggs 1 ds Pepper 1 ts Salt 1 ts Flour 2 c Milk 1/2 c Sugar 3 tb Butter Mix all ingredients except for butter together, and mix well. Put in 9 x 9x 2 pan, and dot with butter. Bake at 375F for 45-50 minutes. From: Elaine Kaufman, Rochester, NY 1975 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Stuffed Mushrooms Categories: Cyberealm, Mom's best, Vegetables Yield: 4 servings 1 1/2 lb Large fresh mushrooms 1/2 c Chicken boullion 1/2 lb Crisp bacon 1 tb Bacon grease 3/4 c Bread crumbs, flavored 1 ts Lawry's seasoning salt 1/2 ts Garlic powder 1/4 c Chopped onion & pepper, Each Separate caps and stems;dice stems finely, as well, dice the onions and green peppers. Fry the bacon until very crisp, then crumble it. Discard all grease but 1 T and saute onions, peppers and stems. Once sauteed sufficiently, set aside. Add bread crumbs, chicken bouillon and seasonings, enough to make a stuffing. Stuff caps, and put them into a baking dish which is filled 1/4 with water. Bake in preheated 350 F oven for 30 minutes. Serve hot. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Tony's Manicotti with Four Cheeses Categories: Casseroles, Vegetarian Yield: 6 servings 1 lg Onion; minced 1 lb Mushrooms, sliced 1/2 c Butter or margarine 1/2 c Flour 4 c Milk 1 1/2 c Parmesan cheese, grated Salt to taste Pepper to taste 12 Manicotti shells 1 lb Ricotta 4 oz Mozzarella cheese, diced 1/2 c Romano cheese, grated 1/4 c Walnuts, finely chopped 1/4 c Parsley, chopped 3 Eggs 1 ds Nutmeg 1. Saute onion and mushrooms in butter 5 minutes; stir in flour. 2. Gradually stir in milk; stir over low heat until sauce bubbles and thickens. 3. Stir in 1 cup Parmesan cheese and salt and pepper to taste; set aside. 4. Cook manicotti shells according to package directions; drain and cover with cold water. 5. Mix together ricotta, mozzarella, Romano and remaining Parmesan cheese; add walnuts, parsley and eggs. 6. Season to taste with salt, pepper and nutmeg. 7. Drain manicotti shells; stuff with cheese mixture. 8. Place shells side by side in a greased shallow baking pan; spoon sauce over all. 9. Bake in preheated 400'F. oven 20 to 25 minutes, or until bubbly and golden. Posted by Fred Towner MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Potato & Egg Casserole Categories: Casseroles, Vegetarian Yield: 4 servings 4 Potatoes,medium-size 1 ts Salt 1/4 ts Pepper 1/4 ts Nutmeg 3 tb Bacon fat 1/2 c American cheese,grated 4 Eggs 3/4 c Milk,evaporated,undiluted 1. Peel potatoes; slice thinly. 2. Sprinkle potatoes with salt, pepper and nutmeg. 3. Heat bacon fat in a skillet; add potatoes and cook until browned and tender, stirring frequently. 4. Spread potatoes evenly in a greased 1-quart casserole; sprinkle with cheese. 5. Break eggs carefully over cheese; cover with cream. 6. Bake in preheated 350'F. oven 15 to 20 minutes, or until eggs are set. 7. Serve at once. MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Tomato-Zucchini Casserole Categories: Casseroles, Vegetarian Yield: 4 servings 1 1/2 ts Chili powder 1 tb Parsley flakes 1/2 ts Garlic powder 1/2 ts Onion powder 1/8 ts Salt 1/8 ts Black pepper,ground 3 c Zucchini,thinly sliced,fresh 1 lb Tomatoes,fresh,sliced 1/4 c Bread crumbs,white,fresh 1 tb Vegetable oil 1. Combine chili powder, 1 1/2 teaspooons parsley flakes, garlic and onion powders, salt and pepper in a small bowl.~ 2. Place half the zucchini in a lightly greased 6-cup casserole, or layer with half the tomatoes.~ 3. Sprinkle with half the seasoning mixture.~ 4. Repeat the layers.~ 5. Combine bread crumbs, oil and remaining parsley flakes; sprinkle over vegetables.~ 6. Bake, uncovered, in preheated 375'F. oven, until vegetables are tender, about 40 minutes.~ MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Savory Shepherd's Pie Categories: Vegetarian, Nets Yield: 4 servings 3 Small potatoes (3/4 pound) 2 Cloves of garlic, minced 1/2 ts Dried basil, crushed 2 tb Butter or margarine 1/4 ts Salt 2 tb (2-4 tb) milk 1 Medium onion, chopped (1/2 cup) 1 Medium carrot, sliced (1/2 cup) 1 tb Cooking oil 15 oz Canned red kidney beans, Rinsed and drained 14 1/2 oz Canned whole tomatoes, Drained and cut up 10 oz Package frozen whole kernel Corn or mixed vegetables 8 oz Can, tomato sauce 1 ts Worcestershire sauce 1/2 ts Sugar 1 c Shredded cheddar cheese (4 oz) Paprika (optional) Peel and quarter potatoes. Cook, covered, in a small amount of boiling lightly salted water for 20-25 minutes or until tender. Drain. Mash with a potato masher or beat with an electric mixer on low speed. In a small saucepan cook garlic and dried basil in margarine or butter for 15 seconds. Add to mashed potatoes along with salt. Gradually beat in enough milk to make light and fluffy. Set aside. For filling, in a medium saucepan cook onion and carrot in hot oil until onion is tender but not brown. Stir in kidney beans, tomatoes, frozen vegetables, tomato sauce, Worcestershire sauce, and sugar. Heat until bubbly. Transfer vegetable mixture to an 8x8x2" square baking pan. Drop mashed potatoes in 4 mounds over vegetable mixture. Sprinkle with cheddar cheese and, if desired, paprika. Bake, uncovered, in a 375F oven for 25-30 minutes or until heated through and cheese begins to brown. Nutritional Information (per serving): 456 calories, 20gm protein, 60gm carbohydrate, 19gm fat (8gm saturated), 31mg cholesterol, 1,130mg sodium, 1,091mg potassium Source: Vegetarian Recipes by Better Homes and Gardens (1993) MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Fruity Green Salad Categories: Salads, Fruits, Vegan, Nuts Yield: 8 servings MMMMM--------------------------DRESSING------------------------------- 3 tb Sugar 2 tb Apple Cider Vinegar 1/4 ts Dry Mustard 1/8 ts Salt 1/4 c Vegetable Oil MMMMM---------------------------SALAD-------------------------------- 20 oz Bundles Fresh Spinach 1 c Fresh Blueberries 3 Oranges 1/2 c Pecans or Slivered Almonds Combine sugar, vinegar, dry mustard, salt and oil in a small mixing bowl. Set aside. Break off stems from spinach leaves. Wash;drain in colander. Dry on paper towels. Tear spinach into bite-sized pieces and place in a salad bowl. Wash blueberries; drain. Meanwhile, peel and section oranges; cut into thirds. Add oranges, blueberries, and nuts to spinach. Pour dressing over salad. Toss lightly to mix. Source: Medford Mail Tribune, 21 June 1994 Typed by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Garlic Bean Salad Categories: Salads, Beans Yield: 8 servings 45 oz Cannellini or Green Beans, Drained 3/4 c Parsley, chopped 1/2 c Green Onion, chopped 1 Clove garlic, minced 6 tb Olive Oil 4 tb Cider Vinegar Salt Ground Pepper Put drained beans in a glass or ceramic bowl; mix in parsley, onion, garlic, oil, vinegar and seasonings. Mix well, cover with plastic wrap or foil and refrigerate at least 4 hours or overnight. Source: Medford Mail Tribune, 31 May 1994 Typed by Katherine Smith MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Wine Zucchini Categories: Salads, Vegetables, Wine Yield: 6 servings 1 1/2 lb Zucchini 1/2 c Dry White Wine 1/2 c Vegetable or Olive Oil 1 ts Salt 1/4 ts Ground Pepper 1/4 ts Dried Tarragon 1/2 c Parsley, chopped Cut zucchini lengthwise into 3/4" long strips. Cut across in 1/2" pieces to make about 5-6 cups. Set aside while you bring wine, oil, salt, pepper and tarragon to a boil. Add zucchini, bring to a boil again. Cover and simmer, stirring occasionally, about 5 minutes until just barely tender. Pour into a serving dish, cover and chill several hours or overnight. Garnish with parsley before serving. Goes nicely with grilled fish, chicken or ribs. Source: Medford Mail Tribune, 31 May 1994 Typed by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Tangy Spinach Salad Categories: Salads, Pork Yield: 8 servings 1 1/2 lb Fresh Spinach 8 oz Fresh Bean Sprouts 8 1/2 oz Can Water Chestnuts, drained And sliced 5 sl Bacon, fried, drained and Crumbled 2 Hard-Cooked Eggs, sliced 2 tb Sesame Seeds, toasted MMMMM-------------------TANGY SPINACH DRESSING------------------------ 2/3 c Salad Oil 1/4 c Granulated Sugar 1/3 c Catsup 1/2 c White or Red Wine Vinegar 1/3 c Green Onion, finely chopped 1 tb Worcestershire Sauce Trim and discard tough spinach stems. Rinse leaves and pat dry. Tear into bite-sized pieces. Layer the sprouts, water chestnuts and spinach into your salad bowl (in that order, so that the spinach leaves won't get sorry from being underneath the water chestnuts.) On top of the spinach leaves, add the crumbled bacon and the chopped egg. Cover and refrigerate. Combine all the dressing ingredients in a jar or bowl. Shake, or blend well with a wire whip. Just before serving, pour dressing over the salad and toss well. Sprinkle on toasted sesame seeds and toss again. Note: To toast sesame seeds, place in a small, heavy, ungreased skillet over medium-high heat. Toast until you hear the seeds begin to pop, shaking the pan to keep the seeds from scorching. Source: Medford Mail Tribune, 7 December 1993 Typed by Katherine Smith MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Dandelion Salad with Anchovy Dressing Categories: Salads Yield: 4 servings 2 bn Dandelion Leaves, or 4 Wild Dandelion Plants 6 Anchovy Filets 3 Cloves Garlic, peeled 1/4 c Olive Oil 3 tb Basalmic Vinegar Ground Black Pepper Wash dandelion leaves thoroughly and remove any bits of dirt, root or damaged leaves. Dry. Trim large leaves into 2" long slivers; leave smaller ones whole. Mash anchovy filets with garlic; blend in olive oil and basalmic vinegar. Toss leaves with dressing, then divide among 4 plates. Top with black pepper and serve at room temperature with thick slices of chewy bread. Note: Be sure plants gathered from the wild haven't been sprayed or treated with chemicals. If you aren't sure, don't use them. Per serving: Calories: 165, Protein: 5g, Carbohydrates: 13g, Fat: 10g, Saturated Fat: 1g, Cholesterol: 6mg, Sodium: 221mg, Fiber: 2g. Source: San Francisco Chronicle Typed by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Tomato Vinagrette Categories: Salads Yield: 4 servings 3 Tomatoes, cut into wedges MMMMM-------------------------VINAGRETTE------------------------------ 1/2 Onion, minced 1 Clove Garlic, minced 1/3 c Olive Oil 1/4 c Wine Vinegar 1 tb Basalmic Vinegar 2 tb Parsley, minced 1 pn Red Pepper, crushed Salt Ground Pepper Mix vinagrette ingredients together and toss with tomatoes. Chill. Per Serving: Calories: 198, Protein: 1g, Carbohydrates: 8g, Fat: 18g, Saturated Fat: 2g, Cholesterol: 0mg, Sodium: 9mg, Fiber 2g. Source: San Francisco Chronicle Typed by Katherine Smith MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Tomato and Scallion Salad with Raspberry Vinegar Categories: Salads Yield: 4 servings 8 Ripe Tomatoes, sliced Salt Ground Pepper 2 ts Sugar 3 tb Raspberry Vinegar 3 Scallions, thinly sliced 1/4 c Parsley, coarsley chopped Sprinkle tomatoes with salt, pepper and sugar, then with raspberry vinegar. Toss in scallions and parsley and serve. Per Serving: Calories: 55, Protein: 2g, Carbohydrates: 13g, Fat: 1g, Saturated Fat: 0g, Cholesterol: 0mg, Sodium: 555mg, Fiber: 4g. Source: San Francicso Chronicle Typed by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Southwest Cactus Salad Categories: Salads, Southwest Yield: 9 servings 15 oz Jar Nopalitos, drained, Rinsed, and diced 4 Green Onions, ends trimmed, Minced 3/4 lb Roma Tomatoes, cored and Finely chopped 1/4 c Lime Juice 2 tb Fresh Cilantro, minced Salt In a bowl, combine nopalitosm onions, tomatoes, lime juice, and cilantro. Mix and season to taste with salt. Serve, or cover and chill up to 2 days. Per Serving: Calories: 14, Protein: .7g, Fat: .1g, Carbohydrates: 3.2g, Sodium: 75mg, Cholesterol: 0mg. Source: Unknown Typed by Katherine Smith MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Platter of Fennel, Red Pepper, Beetroot, Watercress & Oli Categories: Salads Yield: 4 servings 1 bn Watercress, large stems Removed 1 Fennel Bulb, trimmed and Thinly sliced 1 Lemon, in wedges 2 Red Bell Peppers, thinly Sliced 2 md Cooked Beets, thickly Sliced 15 Black Greek Olives 1/4 c Olive Oil Arrange watercress on a platter. Toss fennel with a squeeze of lemon to prevent discoloration, then arrange on the platter, along with remaining vegetables and olives. Dress generously with olive oil, and garnish with wedges of lemon to squeeze onto each portion. Per Serving: Calories: 175, Protein: 2g, Carbohydrates: 8g, Fat: 16g, Saturated Fat: 3g, Cholesterol: 0mg, Sodium: 246mg, Fiber: 3g. Source: San Francisco Chronicle Typed by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Cherry Tomato and Grilled Onion Salad Categories: Salads Yield: 4 servings 1 lg Onion, thinly sliced 1 tb Vegetable Oil 1 pt Red Cherry Tomatoes, stemmed And halved 1 pt Yellow Cherry Tomatoes, Stemmed and halved MMMMM--------------------------DRESSING------------------------------- 1 Clove Garlic, minced 1/3 c Olive Oil 1/4 c Wine Vinegar 1 tb Basalmic Vinegar 2 tb Italian Parsley, chopped Salt Ground Pepper Brown onion in vegetable oil in a large skillet. Toss with cherry tomatoes and dressing ingredients. Serve. Per Serving: Calories: 261, Protein: 3g, Carbohydrates: 15g, Fat: 22g, Saturated Fat: 3g, Cholesterol: 0mg, Sodium: 21mg, Fiber: 4g. Source: San Francisco Chronicle Typed by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Spinach Dressed in Soy Sauce and Sesame Oil Categories: Salads Yield: 4 servings 2 bn Spinach, stemmed and well Rinsed Soy Sauce Asian Sesame Oil Cook Spinach in boiling water until just wilted. Drain quickly and rinse in very cold water. Serve at room temperature, dressed in soy sauce and sesame oil to taste. Note: May substitute 2 bn broccoli, or 1-2 lb green beans, cooked until crisp-tender Source: San Francisco Chronicle Typed by Katherine Smith MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Melon Cooler Salad Categories: Cyberealm, Salads, Fruits Yield: 8 servings 1 pk (8oz) Light Philadelphia Brand Neufchatel Cheese 1/2 c Frozen lemonade or limeade Concentrate [thawed] 4 c Melon balls [assorted colors & flavors] 1) Place the cream cheese and the juice concentrate in a blender and mix `til well blended and smooth... 2) Spoon the melon balls into parfait glasses and top with the cream cheese mixture... This is a colorful fruit salad with a tangy citrus topping, and is great when served with a warmed muffin or nut bread for a light lunch... Source... Philadelphia Brand Cream Cheese Finest Recipes Collection typed by Fred Goslin on Cyberealm Bbs, home of KookNet in Watertown NY at (315) 786-1120 MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Cheese Lasagne Casserole Categories: Casseroles, Vegetarian Yield: 8 servings 1 tb Salad oil 1 cn Tomatoes(28oz) 1 cn Tomato sauce(8oz) 1 pk Spaghetti sauce mix 1/2 ts Garlic powder w/parsley 1 ts Salt,seasoned 1/2 ts Pepper,seasoned 1/2 lb Lasagne noodles,broad Water,salted 3/4 lb Mozzarella cheese,sliced 3/4 lb Ricotta cheese 1/2 c Parmesan cheese,grated 1. Heat salad oil in a large skillet.~ 2. Add tomatoes, tomato sauce, spaghetti sauce mix and seasonings; blend thoroughly.~ 3. Bring to a boil; reduce heat and simmer, uncovered, 25 minutes. Set aside.~ 4. Boil the tomato mixture in the bottom of a 12x8x2-inch baking dish; layer with a third of the lasagne noodles and a third each mozzarella, ricotta and tomato sauce.~ 5. Repeat layers 2 times, ending with tomato sauce; sprinkle with Parmesan cheese.~ 6. Bake, uncovered, in preheated 350'F. oven 30 minutes; let stand 10 minutes before cutting in squares.~ MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Tony's Manicotti with Four Cheeses Categories: Casseroles, Vegetarian Yield: 6 servings 1 lg Onion; minced 1 lb Mushrooms, sliced 1/2 c Butter or margarine 1/2 c Flour 4 c Milk 1 1/2 c Parmesan cheese, grated Salt to taste Pepper to taste 12 Manicotti shells 1 lb Ricotta 4 oz Mozzarella cheese, diced 1/2 c Romano cheese, grated 1/4 c Walnuts, finely chopped 1/4 c Parsley, chopped 3 Eggs 1 ds Nutmeg 1. Saute onion and mushrooms in butter 5 minutes; stir in flour. 2. Gradually stir in milk; stir over low heat until sauce bubbles and thickens. 3. Stir in 1 cup Parmesan cheese and salt and pepper to taste; set aside. 4. Cook manicotti shells according to package directions; drain and cover with cold water. 5. Mix together ricotta, mozzarella, Romano and remaining Parmesan cheese; add walnuts, parsley and eggs. 6. Season to taste with salt, pepper and nutmeg. 7. Drain manicotti shells; stuff with cheese mixture. 8. Place shells side by side in a greased shallow baking pan; spoon sauce over all. 9. Bake in preheated 400'F. oven 20 to 25 minutes, or until bubbly and golden. Posted by Fred Towner MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Pear Chutney Categories: Fruits, Preserves, Side dishes Yield: 5 pints 5 lb Bartlett or Anjou Pears, -cored, peeled and coarsley -chopped 1 lb Light Brown Sugar 1 lb Granulated Sugar 1 lb Golden Raisins 3 Cloves Garlic, minced 2 tb Salt 2 tb Mustard Seed 2 tb Red Chilies, crushed 1 tb Fresh Ginger, grated 1 tb Ground Cumin 1 1/2 qt Cider Vinegar Stir the pears with brown and white sugar in a large, heavy pan. Over medium-low heat slowly raise the mixture to a boil, then cook until thick, stirring from time to time, about 2 hours. Stir in the raisins, garlic, salt, mustard seed, chilies, ginger, cumin, and cider vinegar. Bring the mixture to a boil over medium heat, covered, then take it off the heat, remove the cover and let it stand until it's at room temperature. Cover and let it stand overnight. The next morning sterilize 5 pint jars with new flats and lids by boiling in water to cover for 12 minutes. Leave the jars in the hot water. Bring the chutney mixture to a boil over low heat and boil slowly, uncovered, until thick, about 1 hour. Stir often. Spoon the mixture into the hot, sterile jars, and seal with flats and lids. Process the jars in a boiling water bath for 10 minutes. After the jars have cooled, press down on the tops of each one to make sure it has formed a vacuum seal. Lable and date the jars. Refrigerate any jar in which the lid pops, or is non-concave and sealed down tight. Store at least 1 month in a cool, dark place before serving. This chutney will keep up to a year in a cool, dark storage space. So good you could eat it with a spoon, this spicy preserved pear sets off Indian entrees as well as Southern picnic suppers. Spread a little on a piece of homemade bread then layer with chicken salad with ruffled lettuce for a zippy lunch. Use up less-than-perfect Bartletts, cutting away bruised spots as you peel and core the fruit. Always try to include about one-quarter unripe fruit for best pectin development. For a chunky texture, cut the fruit coarsley. If you prefer a more jam-like texture, cut the fruit into smaller pieces. Source: Medford Mail Tribune, 23 August 1994 Typed by Katherine Smith MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Green Beans with Pine Nuts Categories: Cyberealm, Sides, Vegetables Yield: 4 servings 1 lb Green beans [ended] 2 tb Butter 2 tb Pine nuts Salt and pepper 1) Cook beans, uncovered, in 1" of water in a 3 qt sauce pan, 4 to 8 min... or `til crisp-tender... then drain... 2) Melt the butter in a skillet over med. heat, and add the pine nuts. Cook stirring frequently `til golden 3) Add the beans, stirring gently to coat the beans. Season with salt and pepper to taste... and serve... Calories... 127 Choleserol... 0g Fat... 10g Sodium... 1mg Sourse: The ALL NEW DIET CookBook copied for you by Fred Goslin on Cyberealm Bbs, Home of KookNet in Watertown NY (315) 786-1120 MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Fresh Tomato Soup Categories: Soups, Seasonal, Fall Yield: 24 servings 12 lb Very ripe fresh tomatoes 16 T Sweet butter 4 T Olive oil 4 Onion, finely minced 12 T Flour 16 c Boiling water 4 Bouquet Garni* Salt & freshly ground -white pepper 24 T Sour cream 8 T Finely chopped fresh dill MMMMM--------------------------OPTIONAL------------------------------- 8 c Cooked rice 4 c Chicken stock * Bouquet Garni - In a piece of cheesecloth, tie the following: 3 to 4 sprigs of parsley, 1 bay leaf, 1/2 celery stalk with leaves, 1/2 t dry thyme and 1 t fresh marjoram. Leave the string long enough to hang the garni in the pot and tie the string to the pot handle for easy removal. Drop the tomatoes into boiling water for 1 minute. Drain and peel. Chop coarsely and reserve. In a large saucepan, heat 1 T of butter and oil. Add the onion and cook over low heat until lightly browned. Add the remaining butter. When the butter is melted, add the flour and cook until it is golden brown. Be careful not to burn it! Add the chopped tomatoes stirring constantly. Then add the boiling water, Bouquet Garni, salt and pepper. Cover and simmer the soup for 35 minutes. Remove the soup from the heat. Remove the Bouquet. Cool the soup and puree it in the blender. If it seems too thick, thin it out with a little chicken stock or water. Serve the soup in individual bowls, each topped with 1 T sour cream and a sprinkling of dill. Notes: For a hearty soup, omit the sour cream and substitute cooked rice. From "Seasonal Kitchen, a Celebration of Fresh Foods" by Perla Meyers. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Fried Green Tomatoes Categories: Native amer, Vegetables Yield: 6 servings 2 lb Green tomatoes 4 ea Eggs 1 1/4 c Corn meal 3/4 c Water 1/4 c Minced chives 1 tb Salt 1/4 ts Pepper, fresh ground 1/4 c Butter or margarine Slice the tomatoes 1/2 inch thick, but do not peel or core. Drain well between several thicknesses of paper toweling until most of the moisture of the tomatoes is absorbed. While the tomatoes are draining, make a batter by beating the eggs until light, then mixing in the corn meal, water, minced chives, salt and pepper. In a large, heavy iron skillet, heat the butter or margarine until bubbly. Dip the tomato slices into batter, and brown quickly on both sides. Serve at once. 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: Salad of Wild Greens Categories: Native amer, Salads Yield: 4 servings Salad: 3/4 c Scallion tops, sliced 1 qt Water cress sprigs 1 1/2 c Field salad, washed Dressing: 1/3 c Salad oil 1/4 c Cider vinegar 2 tb Honey 1 ts Salt 1/8 ts Pepper, fresh ground Place the salad greens in a large wooden bowl, and toss lightly to mix. Combine the dressing ingredients in a shaker jar, and shake well to blend. Dress the salad, toss again, and serve. 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: Stewed Tomatoes Categories: Native amer, Tomato, Vegetables Yield: 6 servings 3 lb Tomatoes, cored 12 ea Scallions, tops removed 1/4 c Water 1/4 c Dill, fresh and minced 1 ts Salt 1/8 ts Pepper, fresh ground 1/4 c Corn meal Place the tomatoes, cored side down, in a large saucepan. Add the scallions and water and simmer very slowly, stirring occasionally, for about 30 minutes. Stir in the dill, salt and pepper, and simmer about 10 minutes or more, until tomatoes are tender and slightly broken up. Quickly stir in the corn meal, adding it a tablespoon at a time. Simmer for about 5 minutes longer and serve. 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: Deep Dish Peach Pie Categories: Cyberealm, Desserts, Pies, Fruits Yield: 1 pie Pastry for 1 crust pie 1 c Sugar 2 tb Cornstarch 3 lb Peaches [seeded pared & sliced] approx 6 cups 2 tb REALEMON lemon juice 1 tb Butter [melted] 1/4 ts Almond extract 2 tb Almonds [sliced] 1) Pre-heat the oven to 375. Remove and reserve one tablespoon of sugar... 2) In a small bowl, combine the remaining sugar and the cornstarch... 3) In a large bowl, toss the peaches and the lemon juice, then add the sugar mixture, butter and extract. Then turn into an 8" square baking dish... 4) Roll the pastry into 9" square and cut slits near the center. Place the pastry over the filling and turn the edges under, seal and flute; sprinkle with the reserved sugar and the almonds... 5) Bake in a 375 oven for 45 to 50 min. or `til golden brown, cool to desired serving temp. on a wire rack, and serve... Source: The All New Diet Cookbook typed for you by Fred Goslin in Watertown NY on CYBEREALM Bbs, home of KookNet at (315) 786-1120 MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Easy Pineapple Pie Categories: Cyberealm, Desserts, Pies, Fruits Yield: 8 servings 1 cn (20 oz) DOLE crushed Pinapple in syrup 1 pk (4 serving size) instant Lemon pudding/pie filling 1 c Milk 1 (4oz) whipped topping 2 tb Dole lemon juice 1 ts Dole lemon peel [grated] 1 (8"or9") graham cracker Crust 1) Drain the pinapple well, then combine the pudding mix and the milk in a med. bowl and beat for 2 to 3 min. or `til very thick... 2) Fold in the whipped toping and the pineapple, lemon juice, and the lemon peel; then pour all into crust... 3) Cover and refrigerate for at least 4 hours, preferrably overnight... 4) Garnish as desired and serve... Source: The All New Diet Cookbook Typed for you by Fred Goslin in Watertown NY on CYBEREALM Bbs. home of KookNet at (315) 786-1120 MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Easy Pineapple Pie Categories: Cyberealm, Desserts, Pies, Fruits Yield: 8 servings 1 cn (20 oz) DOLE crushed Pinapple in syrup 1 pk (4 serving size) instant Lemon pudding/pie filling 1 c Milk 1 (4oz) whipped topping 2 tb Dole lemon juice 1 ts Dole lemon peel [grated] 1 (8"or9") graham cracker Crust 1) Drain the pinapple well, then combine the pudding mix and the milk in a med. bowl and beat for 2 to 3 min. or `til very thick... 2) Fold in the whipped toping and the pineapple, lemon juice, and the lemon peel; then pour all into crust... 3) Cover and refrigerate for at least 4 hours, preferrably overnight... 4) MZy LHA's SFX 2.13L (c) Yoshi, 1991 Rename to MCDATA.EXETOverwrite [Y/N] Broken file WriteHeaderCRC Error!BAT[0!<r6,3u@u"0u6-8غ &h=!sY3ɺB!sOA3ҋ¹s5uֹ,?!I uBFA?!VINF*u^=-lu-0ht-tHu,-tbӋOهx!uHG `G%C!r$=Et B!W.u t@.83 )?_@u  t;s3ҋ?!Q_ô>xA!û#PRC!?uZXËr!QR@@)_s?!ZYC3rtu3y u@u . s*ȁQ?@tQV^YY) s sVL;vM uY6N׋<urs@P,X;u 2;r^ +2ƹ6 =v u jWr2㋟TSX-w&u @u u2;r+2] WDHU_.rӋr㋟s SXárs;sQ2s㋟sSX<v H Yàr볣}{>*33}uk+HQW>S;wu uvJ!s.7!&z&v< vS&:zt<-u'< vC vX< uËtu 2tSz.>yuыvkߺ:uJJzt ֊2C!<\t{J$h%X':OBNPs.shkD6N\x*T̝'B6?!?܄WDNwBbKY ߺu=7wr Ox!?_H=MMfJ:}U$7?(P=+-5BBtIRtE̩T*K (Za&2"ݰSnQīZzhfR<b2QصbbC8QNMXT.b˷.<RTOSLaF:L1!?PٲbT$$қZXtK;)b² `OHұ > D]03[c͸Rmߦp8<dKb,m2EUu.ۍ5ы.d2,25ƏsrMcˌqqR)f&0S? 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