MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Lighter Swedish Tosca Categories: Cyberealm, Mom's best, Ww, Low-fat, Cakes Yield: 9 servings MMMMM----------------------------CAKE--------------------------------- 1/2 c Boiling water 1/4 c Rolled oats 1/2 c Firmly packed brown sugar 1/2 c Sugar 3 tb Light margarine 1/2 ts Almond or coconut extract 1 c All purpose flour 1/4 c Egg substitute (or 1 egg) 1 ts Baking powder 1/4 ts Salt MMMMM--------------------------TOPPING------------------------------- 1/4 c Rolled oats 1/4 c Firmly packed brown sugar 1 tb Flour 2 tb Light margarine 1/4 c Coconut 2 tb Chopped nuts (optional) 2 tb Skimmed milk 1/4 ts Vanilla 1. Heat oven to 350F. Spray an 8" square pan with nonstick cooking spray. Set aside. 2. In a small bowl, combine the 1/4 oats and boiling water. Let stand 5 minutes. 3. In a large bowl, combine sugar, 1/2 cup brown sugar, 3 T margarine, almond or coconut extract, and egg or egg substitute. Beat well. Add oat mixture; neat 2 minutes at medium speed. Lightly spoon flour into a measuring cup; level off. Add 1 cup flour, baking powder, and salt. Beat an additional 2 minutes. Pour into sprayed baking dish. 4. Bake at 350F for 25-30 minutes or until toothpick comes out clean. 5. Meanwhile, in a small bowl, combine 1/4 cup oats, 1/4 cup brown sugar, and 1 T. flour. Mix well. With pastry blender or fork, cut in 2 T. margarine until crumbly. Stir in coconut and nuts if using them. Add milk and vanilla, and mix well. 6. Spread topping over hot cake. Broil 5-7 inches from heat for 2-3 minutes, be careful not to burn the cake. Do so until bubbly and golden. Cool slightly on wire rack, serve warm. Nutritional information: 1/9 of recipe Calories 270; Protein, 3 gm; carbohydrate 45 gm; fiber 1 gm; fat 2.3 gm (if using egg substitute and light margarine) or 9 gm; cholesterol 24 mg (if using egg and regular margarine); sodium 210 mg; potassium 125 mg. Dietary exchanges: 1 starch, 2 fruits, 2 fats (if using regular margarine and egg). Source: Pillsbury Fast and Healthy Magazine, Jan./ Feb. 1995 Adapted for Weight Watchers by Linda Fields Typed in MM format by Linda Fields, Cyberealm BBS, Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Bill Schoonover's 24 Hour Salad Categories: Cyberealm, Kooknet, Salads Yield: 1 large bowl 1 Head of lettuce, broken up 1/2 c Spring onions, chopped 1/2 c Chopped celery 1 cn Sliced water chestnuts 1 pk Frozen peas 2 c Mayonnaise 1/2 c Parmesan cheese 1/2 ts Garlic powder 1/2 ts Salt 1 lb Bacon, crisp and broken up 5 Hard boiled eggs, mashed 2 Tomatoes, cut in wedges Break lettuce in the bottom of a large bowl. Add the next 3 ingredients. Spread frozen peas over the top of all. Seal with mayonnaise. Sprinkle parmesan cheese, garlic powder, and salt over the top. Cover and refrigerate overnight. Before serving, garnish with bacon, eggs, and tomato wedges. Bill's note: "I honestly don't know who to credit for this recipe. I typed this from an old, wrinkled and browned bit of paper.. must have been around for ages!" Posted by Bill Schoonover, Destinations BBS and Kook-Net Node Typed in MM format by Linda Fields, Cyberealm BBS and home of Kook-Net, Watertown, NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Light Fettucine Alfredo Categories: Cyberealm, Kooknet, Italian, Low-fat Yield: 4 servings 1 1/3 c Skim milk 2 sm Garlic cloves, minced 2 ts Flour 2 tb Fat-free cream cheese 1 c Grated parmesan cheese 1 tb +2 t. Molly McButter (TM) Natural Butter Flavor Sprinkles 4 c Hot cooked fettuccine In a medium saucepan over high heat, whisk milk, garlic, flour and cream cheese. Bring to a boil, whisking constantly. Reduce heat and simmer for 2 minutes or until thickened. Add Parmesan, whisk until blended. Remove from heat. Stir in Molly Mc Butter. Pour sauce over hot fettuccine. Sprinkle with parsley and pepper if desired. Per serving: 5 gm fat; 310 cal; 17 gm pro; 48 gm carbo; 550 mg sodium; 15 mg chol. Source: Advertisement for Molly McButter (TM) Typed in MM format by Linda Fields, Cyberealm BBS 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Good-For-You Gingerbread Categories: Cyberealm, Kooknet, Mom's best, Cakes, Low-fat Yield: 9 servings 1 c All purpose flour 1/2 c Whole-wheat flour 1/4 c Packed brown sugar 3/4 ts Ground ginger 3/4 ts Ground cinnamon 1/2 ts Baking powder 1/2 ts Baking soda 2 Egg whites, beaten slightly 1/2 c Buttermilk 1/2 c Unsweetened applesauce 1/2 c Molasses 1. Preheat oven to 350F. Lightly spray an 8x8x2 baking pan with nonstick spray and set aside. 2. In a large bowl, stir together the all purpose flour, whole wheat flour, brown sugar, ginger, cinnamon, baking soda and baking powder. 3. In a small bowl, combine the egg whites, buttermilk, applesauce, and molasses. Add the buttermilk mixture to the flour mixture. Beat with an electric mixer until combined. 4. Transfer the batter to the prepared pan. Bake for 30-35 minutes or until a toothpick comes out clean. Cool on a wire rack for 10 minutes. Remove from pan and serve warm. Per serving: 149 calories; 1 gm fat; 0 gm cholesterol. Source: Healthy Homestyle Cooking Typed in MM format by Linda Fields, Cyberealm BBS 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Elaine's Cheesecake Categories: Cheesecake, Cyberealm, Kooknet Yield: 12 servings 1 c Sugar, granulated 2 lb Cream Cheese 2 lg Eggs 1 c Sour Cream 1 ts Vanilla 3 tb Cornstarch 1 c Graham Cracker Crumbs 1/4 c Butter or Margarine 1 1/4 c Oreo Cookie Crumbs 1/4 c Butter or Margarine 3 tb Sugar, granulated : In a small bowl, blend well the graham cracker crumbs, butter or margarine, and 3 tablespoons granulated sugar. Press the crumb mixture in the bottom of a greased 8" or 9" springform pan. Place the pan in the freezer to chill while you prepare the filling. : In a mixer bowl, mix the cream cheese and sugar until smooth and light. I, myself, mix alternately 8 ozs. of the cream cheese and 1/4 cup of the sugar. This is just to ensure it is evenly mixed. When the cream cheese and sugar mixture is light and creamy, mix in the eggs, vanilla, and the cornstarch, making sure it is mixed well. It should be a nice light yellow color. Mix in the sour cream until well mixed. Pour the mixture into the prepared springform pan. : Bake in a preheated 450 degree oven for 10 minutes. Reduce the temperature to 200 degrees and bake for another 45 minutes. Turn oven off and allow the cheesecake to cool in the oven with the door opened slightly for 2 1/2 to 3 hours. Remove sides from pan and chill in refrigerator for another 2 to 3 hours. Then slide the cheesecake off the bottom of your pan, if you wish. ** You can use the Oreo Cookie Crumbs in place of the Graham Cracker Crumbs for a wonderfully delightful change. (This is the way that most of the people order it from me.) *** Before placing the cheescake in the oven for baking, I always sprinkle a bit of the crumbs on top for garnish. Really looks nice! **** Last hint: I put a pan with about 2-3 inches of hot water on the bottom shelf. It helps to keep the cheesecake from cracking. Always bake the cheesecake on the middle shelf...NO LOWER!!! From Elaine Poncelet, Vision Dimension BBS, Kook-Net HUB, Gerald, Missouri MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Apple Chip Cookies Categories: Cyberealm, Cookies Yield: 12 servings 1 c Brown sugar 1/4 c Butter 1/2 c Cream 1 Egg 1/2 ts Soda 1/2 ts Salt 1/4 ts Nutmeg 1 c Chopped,peeled apples 1/2 c Butterscotch Chips 1 c Walnuts, chopped Glaze: 3 tb Butter, melted 1 tb Cinnamon 2 tb Cream 2 c Confectioners Sugar 24 Walnut Halfs 1. Heat oven to 350 F. 2. Cream butter and sugar; add egg, beat well. 3. Stir in dry ingredients. 4. Add apples and nuts and chips. 5. Drop by teaspoon full onto greased cookiesheet. 6. Bake 10 to 12 minutes. 7. Make glaze by mixing together the melted butter,cinnamon, cream confectioners sugar. 8. Spread on cookies. 9. Top each with a walnut half. Typed by Brigitte Sealing MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Marble Squares ala Brigitte Sealing Categories: Cyberealm, Cookies Yield: 8 servings 3/4 c Water 1/2 c Margarine 1 1/2 oz Baking Chocolate,unsweetened 2 c Flour 2 c Sugar 1 ts Baking Soda 1/2 ts Salt 2 Eggs, beaten 1/2 c Sour cream 18 oz Cream Cheese, softened 1/3 c Sugar 1 Egg, beaten 6 oz Semi sweet chocolate Morsels 1. Combine water, margarine and chocolate in saucepan, bring to a boil. remove from heat. 2. Stir in combined flour,sugar, baking soda and salt. 3. Add the two eggs and sour cream; mix well. 4. Pour into greased and flowered 15 X 10 X 1 " jelly roll pan. 5. Combine cream chesse and sugar, mix until well blended. 6. Blend in egg. 7. Spoon over chocolate batter. 8. Cut with knife through batter to give a marbled effect. 9. Sprinkle with chocolate morsels. 10.Bake at 375 F for 25 to 30 minutes. Typed by Brigitte Sealing MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Chocolate Surprise cookies Categories: Cyberealm, Cookies Yield: 12 servings 1/2 c Margarine 3/4 c Sugar 1 Egg 3 tb Cocoa 1 3/4 c Flour 1/2 ts Baking Soda 1/2 ts Salt 1/2 c Milk 1 ts Vanilla 1/2 c Walnuts, chopped 6 oz Peanutbutter Chips 1. Cream margarine and sugar. 2. Beat in egg and cocoa. 3. Sift dry ingridients together and add chocolate mixture alternately with milk, mix well. 4. Stir in vanilla, nuts and chips. 5. Drop 2 " apart on ungreased cookiesheet. 6. Bake in 400 F oven for 8-10 minutes. 7. Frost with icing if desired. Typed by Brigitte Sealing MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Jeweled Walnut Cookies Categories: Cyberealm, Cookies Yield: 24 bars 2 Eggs 1 c Sugar 1/2 ts Salt 1 ts Vanilla 1 c Flour 3/4 c Small, spiced Gumdrops, Halved, divided 3/4 c Walnuts, chopped, divided 1. Preheat oven to 325 F. 2. In large bowl beat together eggs, sugar, salt and vanilla. 3. Stir in flour. 4. Mix in 1/2 cup of the gumdrops and 1/2 cup of the walnuts. 5. Turn onto greased 9 " square baking pan. 6. Sprinkle with remaining gumdrops and walnuts. 7. Bake for about 35 minutes, or until top has a firm, dull crust. Cool in pan. 8. Cut into 24 bars. Typed by Brigitte Sealing MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Orange Muffins Categories: Breads, Muffins, Kooknet, Cyberealm Yield: 12 servings 2 1/2 c Flour 3/4 c Sugar 1 tb Baking powder 1 ts Baking soda 1/4 ts Salt 1 Thin-skinned orange 1 Large egg 1 c Milk 1/4 c Vegetable oil combine all dry ingredients Line muffin tins with foil cupcake liners. cut orange into wedges (8ths) and remove the seeds. Puree orange and pour into a bowl. Stir in egg, milk,oil and blend and pour over dry ingredients. fold in until just combined. Spoon in muffin tins. Bake 400 20 min. or until golden Can be frozen up to 6 months Typed by Annette Johnsen source Frozen Assets, on Kook-Net MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: EDIBLE PLAY DOUGH 1 Categories: Children, Kooknet, Cyberealm Yield: 1 servings 2 c Flour 4 c Oatmeal 1 c Water 1 c White corn syrup 1 c Peanut butter 1 1/2 c Nonfat dry milk 1 1/4 c Confectioner's sugar Mix flour and oatmeal in blender and grind for about 30 seconds. Add 1 cup water and knead. Add corn syrup, peanut butter, nonfat milk, and confectioners sugar. Combine and knead well. Add more flour or powdered milk if dough is still sticky. Put out bowls of chocolate chips, butterscotch chips, sunflower seeds, or peanuts to decorate creations. Variations: Mix 16 oz peanut butter with 6 tablespoons honey. Add dry milk or flour until not sticky. Chocolate chips may be added. Note: DO NOT FEED CHILDREN UNDER 1 YEAR HONEY THEY MIGHT GET FOOD POISINING!!!!! Typed by Annette Johnsen Source:First Lutheran Church of Blair Nebraska Recipe by Vicki Barr MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: EDIBLE PLAY DOUGH II Categories: Children, Kooknet, Cyberealm Yield: 1 servings 1 c Powdered milk 1 c Creamy peanut butter 1 c Honey mix all and add more powdered milk until not sticky. chill and use. Note: DO NOT GIVE CHILDREN UNDER 1 YEAR OLD HONEY IT CAN CAUSE FOOD POISONING. Typed by Annette Johnsen MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: COOKIES O' SIN Categories: Cookies, Low-cal, Kooknet, Cyberealm Yield: 4 dozen 1 1/2 c Sifted all-purpose flour 1/2 ts Baking Soda 1/2 ts Baking Powder 1/4 c Granulated Sugar 1/2 c Light Brown Sugar- Firmly Packed 3 ea Egg Whites 1 tb Vanilla Extract 4 oz Real Chocolate Chips Non-Fat Cooking Spray 1. Preheat oven to 375 degrees F 2. Into a large bowl, sift flour with soda and powder 3. Into medium bowl, beat egg whites and vanilla 4. Add sugars, then egg mixture. With wooden spoon, or electric mixer at medium speed, beat until smooth and well combined (approx 1 min) 5. Stir in chocolate chips 6. Spray cookie sheet with non-fat cooking spray then drop by tablespoonfulls onto cookie sheet (12 cookies to a sheet) 7. Bake 10 to 12 minutes Makes about 4 dozen about 70 calories and .5 grams of fat each MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: NON-FAT BLUEBERRY MUFFINS Categories: Breads, Low-cal, Low-fat, Kooknet, Cyberealm Yield: 11 servings 2 c Sifted all-purpose flour 1 ts Baking soda 2 ts Baking powder 1/2 c Granulated sugar 1/2 ts Salt 4 ea Eggs whites 1 1/4 c Skim milk 1 c Fresh or frozen Blueberries (Thawed if frozen) Non-Fat Cooking Spray 1. Preheat oven to 400 degrees F. 2. Spray twelve 2 to 2 1/2 inch muffin pan cups 3. Into large bowl, sift flour with soda, powder and salt 4. Into medium size bowl beat egg whites and milk 5. Add sugar, then egg mixture into large bowl. With spatula, blend until throughly combined. (mixure should be slightly lumpy) 6. Glently fold blueberries into mixture 7. Spoon batter into prepared muffin cups about 2/3 cups from top. 8. Bake 18 to 22 minutes makes about 11-14 muffins about 130 calories and .05 grams of fat MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Choco Peanut Butter Dreams Categories: Cyberealm, Cookies Yield: 6 dozen 1 1/2 c Brown sugar 1 c Creamy Peanut Butter 3/4 c Margarine 1/3 c Water 1 Egg 1 ts Vanilla 3 c Oats, uncooked 1 1/2 c Flour 1/2 ts Baking Soda 1 1/2 c Chocolate Chips 4 tb Shortening 1/3 c Nuts chopped 1. Heat oven to 350 F. 2. Beat together brown sugar, peanut butter and margarine until light and fluffy. 3. Blend in water, egg and vanilla. 4. Add combined dry ingridients and mix well. 5. Shape dough into 1/4 inch thick balls. 6. Place on ungreased cookiesheet; flatten to 1/4 inch thickness. with bottom of glass dipped into sugar. 7. Bake 8-10 minutes or until edges are golden. 8. Remove to wire rack and cool completly. 9. In heavy saucepan over low heat, melt chocolate chips and the shortening; stir until mixture is melted and smooth. 10.Top each cookie with 1/2 teaspoon melted chocolate and sprinkle with the nuts. 11. Chill until set, store in airtight container. typed by Brigitte Sealing MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Lemon Butter Bars Categories: Cyberealm, Cookies Yield: 10 bars 2 c Flour 1 c Butter, softened 1/2 c Confectioners Sugar 4 Eggs 2 c Sugar 1 ts Baking Powder 1/2 ts Salt 1 c Freshly sqeezed Lemon Juice 1. Preheat oven to 350 F. 2. Beat together flour, butter and 1/2 cup confectioners sugar in small bowl ,with electric mixer until well blended. 3. Bake in preheated oven for 25 to 30 minutes or until golden. 4. Beat eggs, sugar, baking powder, salt and lemomjuice in small bowl until smooth. Pour over hot crust. 5. Bake 15 minutes more or until bubbly and light brown. 6. Cool completly on wire rack. Dust lightly with reminding confectioners sugar. Cut into diamonds, about 21/2 "X 1 1/2 ". Use small spatula to lift diamonds out of the pan. 7. Store airtight at room temperature. Typed by Brigitte Sealing MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Oatmeal Chews Categories: Cyberealm, Cookies Yield: 12 bars 1/2 c Margarine 2 c Quick Oats 1/2 c Brown sugar 1/4 c Dark Cornsyrup 1/4 ts Salt 6 oz Chocolate Chips 1/4 c Chopped Nuts 1. Melt butter in large glas bowl in microvawe on HIGH for 45 sec. 2. Stir in oats, sugar, syrup and salt. 3. Press evenly into bottom of 8 X 8 X 2 " baking pan. 4. Microwave on HIGH for 3-4 minutes, untill bubbly. 5. Spread the surface even and sprinkle the chips over all. 6. Microwave on MEDIUM for 4-6 minutes, until chips are melted. 7. Spread out evenly and sprinkle the nuts all over top. 8. Chill for 1 hour and cut into bars. Typed by Brigitte Sealing MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: KAHLUA MOUSSE Categories: Cyberealm, Desserts Yield: 4 servings MMMMM------------------PREPARATION TIME: 45 MIN----------------------- MMMMM-------------------COOKING TIME: 15 MIN------------------------ MMMMM------------------CHILLING TIME: 3 HOURS----------------------- 2 Eggs yolks 2 tb Kahlua liqueur 3 oz Semi-sweet chocolate 1/4 c Butter 2 tb Kahlua liqueur 2 Egg whites 1 1/2 ts Sugar 1 c Whipping cream * * * Optional * * * Garnish - Mint leaves and - - Mint chocolate sticks 1. Beat egg yolks and 2 tablespoons Kahlua in the top of a double boiler. Beat in 1/4 cup sugar and beat until slightly thickened and color lightens. 2. Place pan over boiling water. Cook and stir until thickened, about 10 minutes. 3. Set top of double boiler in a bowl of cold water. Beat until mixture is thick, 3 to 4 minutes. 4. Melt chocolate and butter together. Stir in remaining 2 tablespoons of Kuhlua. Add egg mixture. 5. Beat egg whites until soft peaks form. Add remaining sugar. Beat until stiff peaks form. Add to chocolate mixture. 6. Beat whipping cream until stiff. Fold into chocolate mixture. 7. Spoon mousse unto parfait glasses or dessert cups. Chill 3 hours before serving. NUTRITIONAL INFORMATION: Per Serving Calories........567 Carbohydrates...36.1 g Protein.........5.2 g Sodium...........170 mg Fat............44.0 g Source: "Great American Recipes" Typed for you by Lois Flack, CYBEREALM BBS, Watertown, NY - (315)786-1120 - - - * - * Home of "KOOK-NET" cooking net. * - * - - MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: STRAWBERRY BAKED ALASKA Categories: Cyberealm, Cakes, Desserts Yield: 8 servings MMMMM------------------PREPARATION TIME: 15 MIN----------------------- MMMMM------------------BAKING TIME: 4 TO 5 MIN----------------------- MMMMM-----------------------YOU WILL NEED---------------------------- 1 Pre-baked 9-inch pie shell MMMMM--------------------------FILLING------------------------------- 1 1/2 qt (About 6 cups) Strawberry - - ice cream 1 c Strawberry jam or sundae - - topping MMMMM--------------------------TOPPING------------------------------- 3 Egg whites ds Cream of tarter 1/4 c Granulated sugar MMMMM----------------------OPTIONAL GARNISH--------------------------- Fresh strawberries & Strawberry jam 1. Chill pastry shell well after baking. 2. Spread bottom with strawberry jam or topping. Reserve a little to drizzle over top. 3. Soften ice cream to room temperature. Beat with electric mixer until smooth and creamy. 4. Spread ice cream evenly over bottom of pie shell, mounding it in the center. Place in freezer immediately while preparing the meringue topping. 5. Whip eggs white in mixer bowl until very frothy. Add cream of tarter and continue beating until stiff peaks form. 6. Add sugar, 1 tablespoon at a time and beat until stiff and glossy. 7. Spread meringue evenly over ice cream in shell to the edges to seal well. 8. Bake pie at 450oF until slightly browned, 4 to 5 minutes. 9. Drizzle strawberry jam or topping over top of meringue, if used. * TIP * You may prepare pie ahead, freeze it and hold it for several days. Brown meringue topping just before serving. NUTRITIONAL INFORMATION per serving: Calories.......530 Protein........5.5 g Fat.......24.2 g Carbohydrates............75.3 g Sodium..............189 mg Source: "Great American Recipes" Typed for you by Lois Flack, CYBEREALM BBS, Watertown, NY - * - (315)786-1120 - * - - * Home of KOOK-NET cooking net. * - MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Fancy Franks Categories: Appetizers, Kooknet, Cyberealm 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 tb 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: Appetizers, Salads, Dips, Kooknet, Cyberealm Yield: 2 cups 1 lg Avocado; peeled & mashed 1 tb Lemon juice 1 ts Onion; finely minced 1/8 ts Cayenne pepper 2 tb Tomato bits 3 tb 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 MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Mexican Dump Cornbread by Clem Kohl Categories: Breads, Kooknet, Cyberealm Yield: 12 servings 1 c Bisquick 1 c Cornmeal; (yellow) 3 tb Honey - may need 4 T 3 tb Baking soda 3/4 ts Salt 1/4 c Mozarella cheese; grated 1/4 c Colby cheese; grated 1/4 c Parmesan cheese 1 cn Green chilis w/liquid 2 lg Eggs Milk - see directions 3 tb Vanilla In order: Dump all ingredients into a large mixing bowl. Add just enough milk (while stirring with a fork) to produce a cake-like-batter consistency. Continue mixing with a fork until well blended. Pour into a well greased COOKIE sheet (about 14 1/2" x 10" x 1/2"). Bake in a preheated 375-400 degree oven until done. Approximately 20 minutes. Serve it hot with chunks of real butter on top. 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: Caramel Popcorn Categories: Snacks, Kooknet, Cyberealm Yield: 8 servings 4 qt Hot air popcorn 1/4 c Karo syrup (dark) 1/2 ts Salt 1/4 lb Oleo 1 c Brown sugar 1/2 ts Baking soda Put oleo, syrup, sugar, and salt in a microwave oven. Bring it to a full boil, then set the timer for 2 minutes and continute to boil. Take it out and quickly stir in baking soda. In the meantime, have the popped corn in a paper bag which has been rolled down from the top. Pour 1/3 of the syrup mixture into the bag of popcorn and shake bag H-A-R-D. Repeat twice - always shaking the bag VERY HARD each time. Unroll the bag and close the bag and shake it HARD again. Microwave it 1 1/2 minutes. Take out and shake HARD. Microwave another minute and shake HARD again. Pour the popcorn onto a cookie sheet and let it cool. Store in a large popcorn container. 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: Gila Stew Categories: Wild game, Kooknet, Cyberealm Yield: 1 servings 1 lg Gila Monster 1/2 c Butter 1/2 c Truffles 1/2 lb Brie 1 qt Chablis Do NOT skin him/her, or s/he will become angry Place Gila Monster into a very heavy iron pot. Very quickly add the butter, truffles, Brie, and Chablis. Place a close-fitting lid on the pot. cook over mesquite charcoal for one hour. Carefully lift the lid. The Gila Monster may look done, but don't believe him. He has drunk the Chablis and is sublimely happy as the heated pot ALMOST equals the heat of his natural habitat: The Arizona Desert. On second thought, set the Gila Monster free and treat yourself to the Brie and Chablis! MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Applesauce Squares Categories: Cyberealm, Cookies Yield: 9 servings 1/2 c Shortening 1 c Brown sugar 1 Egg 3/4 c Applesauce 2 c Flour 1 ts Baking powder 1/2 ts Salt 1/4 ts Baking Soda 1 ts Cinnamon 1 ts Nutmeg 1/2 c Raisins 1/2 c Walnuts, chopped 9 Walnuthalves for garnish 1. Preheat oven to 350 F. 2. In large bowl, cream shortening and sugar until creamy. 3. Stir in egg, than applesauce. Blend in reminding ingridients except walnut halves. 4. Spread mixture into an 8" square non stick baking dish. 5. Place walnut halves on top of dough. 6. Bake for 40 minutes, or until firm to the touch. 7 Cool in pan;cut into nine squares. Typed by Brigitte Sealing MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Jam Bars Categories: Cyberealm, Cookies Yield: 9 servings 3/4 c Margarine 1/2 c Brown sugar 1 1/2 c Flour 1 ts Salt 1/2 ts Baking soda 1 c Oats, uncooked 10 oz Jam, choice of taste 1. Cream margarine and sugar until light and fluffy. 2. Add combined dry ingridients; mix well. 3. Press half of the crumb mixture into greased 13 X 9" pan. 4. Spread with jam; sprinkle with remaining crumb mixture. 5. Bake at 400 F, 20 to 25 minutes. 6. Cool, cut into bars. Typed by Brigitte Sealing MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Chocolate Chip Grape Nut Bread Categories: Cyberealm, Kooknet, Mom's best, Breads, Low-fat Yield: 2 loaves 1 c Grape nuts 2 c Buttermilk (low fat 1.5%) 2 c Sugar 2 Eggs or 1/2c egg substitute 1/2 ts Salt 3 1/2 c Flour 1 ts Baking soda 2 ts Baking powder 1/2 c Chocolate chips 1 ts Vanilla Soak Grape-Nuts in buttermilk for 10 minutes. Beat sugar and eggs or substitute together in a large bowl. Add milk/Grape-Nuts mixture and vanilla. Sift flour with salt, soda and powder and stir thoroughly into the Grape-Nuts mixture. Add chocolate chips and mix well. Pour into 2 non-stick sprayed 9 x 5 loaf pans and bake at 350F for about 45 minutes, or until a toothpick comes out clean. Makes 2 loaves, or about 20 servings. Nutritional info: per serving: 200 calories, 4 gm protein, 42 gm carbohydrate, 1.5 gm fat,.4 gm fiber, 22 mg cholesterol, 199 mg sodium. Exchange values: .1 milk; 2.7 bread, .1 meat, .1 fat. Source: Watertown Daily Times, Watertown NY Typed in MM format by Linda Fields, Cyberealm BBS and home of Kook-Net, Watertown, NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Jack Daniel's Grilled Chuck Roast from Bob Hogan Categories: Meats, Sauces, Barbeque, Kooknet, Cyberealm Yield: 6 servings 1/3 c Jack Daniel's Whiskey 1/2 c Brown Sugar 1/3 c Soy Sauce 1/3 c Water 1 tb Worcestershire Sauce 1 ts Lemon Juice 1/8 ts Garlic Powder 2 1/2 lb Chuck Roast 1. Combine whiskey, brown sugar, soy sauce, water, Worcestershire sauce, lemon juice and garlic powder, mix well. 2. Place roast into a plastic bag; add marinade and seal. 3. Place in a dish; refrigerate overnight, turning occasionally. 4. Grill over medium coals (with Jack Daniel's Barrel Chips, soaked in water--if you can find them), about 20 to 25 minutes per side for medium. 5. Baste occasionally with marinade. 6. To serve, cut into thin slices. Serves 4 to 6. Shared by ELLIE COLLIN, Prodigy ID# CMKD93F. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Sour Cream Lemon Pound Cake Categories: Cyberealm, Mom's best, Cakes, Low-fat Yield: 24 servings 2/3 c Margarine, softened 2 2/3 c Sugar 1 1/4 c Egg substitute, thawed 1 1/2 c Low-fat sour cream 1 ts Baking soda 4 1/2 c Sifted flour 1/4 ts Salt 2 ts Vanilla Vegetable cooking spray 1/2 c Sifted powdered sugar 1 ts Grated lemon rind 1 tb Fresh lemon juice Lemon slices (optional) Lemon rind curls (optional) 1. Beat margarine at medium speed of an electric mixer until creamy; gradually add 2 2/3 cups sugar, beating well. 2. Add egg substitute, and beat well. 3. Combine sour cream and soda; stir well. Combine flour and salt; add to margarine mixture alternately with sour cream mixture, beginning and ending with flour mixture. Mix after each addition. Stir in vanilla (writers' note.. at this point, I added a tablespoon of fresh lemon juice also!). 4. Spoon batter into a 10 inch tube pan coated with cooking spray. Bake at 325F for 1 hour and 20 minutes, or until a wooden pick comes out clean. Cool in pan for 10 minutes. 5. Remove cake from pan. Combine powdered sugar, lemon juice and lemon rind. Drizzle over cake. Let cake cool completely on wire rack. If desired, garnish with lemon slices and lemon rind curls. Yield: 24 servings (242 calories per slice). Note: I reduced the fat content by using low-fat margarine, and it came out just fine!! Per serving: Protein 3.4 gm; Fat 7.0 gm; Saturated fat 2.1 gm; Carbohydrate 41.7 gm; Fiber .4 gm; Cholesterol 6 mg; Iron 1.8 mg; Sodium 161 mg; Calcium 25 mg. Source: Cooking Light Cookbook, 1995. Typed in MM format by Linda Fields, Cyberealm BBS and home of Kook-Net Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Easter Egg Decorating Ideas Categories: Children, Cyberealm, Kooknet Yield: 1 servings Eggs; hard boiled or blown Stickers, stars Nail polish; clear, colors -& glitter Tiny 'rocket' candies Cake decorating gel Paint Toothbrush Some ideas for decorating dyed Easter Eggs: 1) Use stickers, stars or press on dots 2) Use nail polish. (Clear nail polish is good for over coating finished eggs.) (for older children). 3) Use small, round "rocket" candies. Attach with cake decorating gel. 4) Spatter paint with paint applied to old toothbrush. (Cover table first). SOURCE: _Making Your Own Traditions Around the Year_ posted by Anne MacLellan Re-Posted by Lois Flack, CYBEREALM-KOOKNET,(315)786-1120, Watertown, NY MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Eggsquisite Easter Baskets Categories: Children, Cyberealm, Kooknet Yield: 4 baskets 4 Shredded wheat biscuits -crumbled 3/4 c Peanut Butter 3/4 c Butterscotch chips Mix peanut butter and chips over low heat or place in microwave until melted. Add shredded wheat. Cool slightly, then mold into baskets - wonderfully yucky! Try shaping over back of bowl. Place baskets in 'fridge to set. Fill nests with Easter eggs and/or candy. Little nests filled with jellybeans are delightful. SOURCE: _Making Your Own Traditions Around the Year_ posted by Anne MacLellan Re-Posted by Lois Flack, CYBEREALM-KOOKNET,(315)786-1120, Watertown, NY MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Natural Egg Easter Dyes Categories: Children, Cyberealm, Kooknet Yield: 1 servings MMMMM-------------------SPRING CHICKEN YELLOW------------------------ 1 ts Tumeric 2/3 c -Boiling water 1/4 ts Vinegar MMMMM---------------------EASTER BUNNY BROWN-------------------------- 1 tb Instant coffee;heaping Tbsp 2/3 c -Boiling water 1/2 ts Vinegar MMMMM-----------------------SEREN"DIP"ITY---------------------------- MMMMM------------------BOIL EGG WITH ONE OF THE----------------------- MMMMM-------------------------FOLLOWING------------------------------ Onion skins;(golden orange) Beets;(reddish purple) Spinach;(pale green) Red Cabbage Leaves Walnut shells; (buff) Grape Juice; (mauve) & 1/4 ts Vinegar Wash eggs in mild soapy water to remove oily coating which could prevent dye from adhering. Simmer for 20 minutes. Spring Chicken Yellow: Add tumeric to boiling water, stir until dissolved. Add vinegar. Easter Bunny Brown: Add heaping Tbsp heaping instant coffee to boiling water, stir to dissolve. Add vinegar. Seren"dip"ity: Try boiling eggs with one of the listed ingredients. Add 1/4 tsp vinegar to water. Source: _Creating Your Own Traditions Around the Year_ and Canadian Living magazine posted by Anne MacLellan Re-Posted by Lois Flack, CYBEREALM-KOOKNET,(315)786-1120, Watertown, NY MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Baileys Irish Cream Cheesecake Categories: Cyberealm, Kooknet, Cakes, Desserts Yield: 10 servings * * Crust * * 10 Whole graham crackers, -broken into pieces 1 1/4 c Pecans (about 5 ounces) 1/4 c Sugar 6 tb Unsalted butter, melted * * Filling * * 1 1/2 lb Cream cheese, room temp. 3/4 c Sugar 3 Large eggs 1/3 c Baileys Irish Cream Liqueur 1 ts Vanilla extract 3 oz Imported white chocolate (such as Lindt), broken -into pieces * * Topping * * 1 1/2 c Sour cream 1/4 c Powdered sugar 1 1/2 oz Imported white chocolate, 24 Grated pecan halves For crust: Preheat oven to 325øF. Lightly butter 9-inch diameter springform pan with 2 3/4-inch-high sides. Finely grind graham crackers, pecans and sugar in processor. Add butter and blend, using on/off turns. Press crumbs onto bottom and 2 inches up sides of prepared pan. Refrigerate 20 minutes. For filling: Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Whisk eggs, Baileys and vanilla in medium bowl until just blended. Beat egg mixture into cream cheese mixture. Finely chop white chocolate in processor using on/off turns. Add to cream cheese mixture. Transfer filling to crust-lined pan. Bake until edges of filling are puffed and dry looking and center is just set, about 50 minutes. Cool on rack. For topping: Mix sour cream and powdered sugar in small bowl. Spread topping onto cooled cake. Refrigerate until well chilled, about 6 hours. (Can be prepared 1 day ahead.) Sprinkle grated chocolate over cake. Place pecans around edge and serve. Note: I've fixed the cake with and without the topping, and I prefer it without the topping. As a suggestion, prepare the topping, but serve it on the side. Re-posted by Lois Flack, CYBEREALM-KOOKNET, (315)786-1120, Watertown, NY MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: KAHLUA SWIRL CAKE Categories: Cyberealm, Kooknet, Cakes, Desserts Yield: 8 servings * Streusel Filling: 1/3 c Packed brown sugar 1/3 c Chopped pecans 1/4 t Cinnamon 1/4 t Mace (this spice makes - the cake!) * Cake: 2 c Sifted all-purpose flour 1 t Baking powder 3/4 t Baking soda 3/4 t Salt 1/2 t Mace 1/2 c Butter or margarine, - softened 1 1/4 c Granulated sugar 2 Eggs 1 t Vanilla 3/4 c Sour cream 3/4 c Kahlua * Kahlua Glaze: 3/4 c Sifted powdered sugar 2 T Softened butter 1 T Kahlua 1) Grease and flour 9 in. fluted tube pan. Preheat oven to 350øF. 2) Prepare Streusel Filling: Mix ingredients and set aside. 3) Prepare Cake batter: Re-sift flour with baking powder, soda, salt and mace. (I never do any sifting, but this is what the recipe calls for) In large bowl, combine butter, sugar, eggs, and vanilla. Beat 2 min. on medium speed (batter may appear curdled). On lowest speed, blend in flour alternately with sour cream and Kahlua. 4) Turn 1/3 batter into prepared pan. Cover with 1/2 Streusel Filling, an additional 1/3 batter and remaining Streusel. Top with remaining batter. 5) Bake on rack below oven center for 45 min., or until golden brown. Remove and let stand 10 min. Invert on cake rack; cool till lukewarm (with pan on top). 6) While cake is cooling, prepare Kahlua Glaze: Combine ingredients and beat until smooth. 7) Remove pan and spoon glaze over top of lukewarm cake. Top with pecan halves if desired. Serves 8-10. 8) Enjoy! from "KAHLUA--Recipe Book" Re-posted by Lois Flack, CYBEREALM-KOOKNET, (315)786-1120, Watertown, NY MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Date Beer Cake Categories: Cyberealm, Kooknet, Cakes, Desserts Yield: 16 servings 1 c Butter or margarine 2 c Brown sugar; packed 2 Eggs 2 1/2 c Flour 2 ts Cinnamon 2 ts Allspice 2 ts Baking soda 1/2 ts Cloves; ground 2 c Beer 2 c Dates; coarsely chopped 1/2 c Flour 1 c Pecans; quartered Beat first 9 ingredients well with electric mixer. Mix dates with 1/2 cup flour. Stir dates and pecans into batter. Bake in greased angel food cake pan 60 to 65 minutes at 350øF. Cool. Serve with whipped cream or frost top with cream cheese frosting. Re-posted by Lois Flack, CYBEREALM-KOOKNET, (315)786-1120, Watertown, NY MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Anything's Better Than Sex Cake Categories: Cyberealm, Desserts, Cakes, Kooknet Yield: 1 cake 1 pk Devil's Food Cake Mix 4 Eggs 1/2 c Oil 1/4 c Water 1 ts Vanilla 1 pk Chocolate pudding mix [instant] 8 oz Sour cream 3/4 c Chocolate chips 3/4 c Pecans For the Frosting 1/2 c Melted butter 1 c Brown sugar [packed] Evaporated milk Powdered sugar Grease and flour 1 tube pan. Prepare the cake as directed on the package and using the the ingredients above. Bake 50-55 minutes at 350ø. For the frosting. Combine all of the ingredients and Cook, stirring constantly until bubbles. add 1/4 cup evaporated milk, cook until smooth. Remove from heat and add enough powdered sugar to spreading consistency. After the cake has cooled spread the frosting on top and sides and serve. Source: Found while surfing the nets Reproduced for you in MM format by Fred Goslin in WATERTOWN NY on CYBEREALM Bbs, home of KOOKNET @ (315) 786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Bul-ko-kee or "Fire Beef" Categories: Cyberealm, Meats, Kooknet Yield: 2 servings 1 lb Thinly sliced sirloin 1/4 c Soy sauce 1/4 c Sugar 1 tb Minced garlic 1 ts Sesame oil 1/2 c Chopped green onions Mix soy, sugar. garlic, oil, and green onions in a mixing bowl. Add sirloin. Mix it all together by hand. Let marinate at least 1 hour, covered and refrigerated. Heat wok to high. Add a little more oil. Add meat mixture to the wok and cook at high until the meat is done. Serve over hot rice. **I often add vegetables such as onion, green peppers, or broccoli to the wok after the meat has begun cooking, so they will be cooked yet crisp. Source: Found while surfing the nets Reproduced for you in MM format by Fred Goslin in WATERTOWN NY on CYBEREALM Bbs, home of KOOKNET @ (315) 786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Kentucky Chicken coating Categories: Cyberealm, Poultry, Kooknet Yield: 1 batch 1 tb Celery salt 1 tb Onion Salt 1 tb Poultry Seasoning 1 tb Seasoning Salt 2 tb Baking Powder 1 1/2 ts Pepper 1 1/2 ts Paprika 1 1/2 ts Ginger 1/2 ts Thyme 2 ts Sweet Basil 1 ts Oregano 1 tb Garlic Salt 2 tb Dry mustard For every 2/3 cup of flour add 3 Tbsp. of spice mixture. Dip par-boiled chicken pieces (cooled) in flour mixture, then in egg and milk mixture, then shake in bag with flour mixture again. Deep fry till golden. (This recipe originally called for one to do the milk & egg thing, then deep fry till golden -then oven cook at 400F for 30 min.) Source: Found while surfing the nets Reproduced for you in MM format by Fred Goslin in WATERTOWN NY on CYBEREALM Bbs, home of KOOKNET @ (315) 786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Spicy Berry Cider Categories: Cyberealm, Beverages Yield: 7 8oz servs. 4 c Apple cider (or apple -juice) 1 cn (18 oz) pineapple juice [unsweetened} 2 c Raspberries [fresh] *or* 2 c Raspberries [frozen & -slightly sweetened] 1 ts Allspice [whole] 1 ts Cloves [whole] 1 Nutmeg [whole] 4 (packets) EQUAL *or* 1 1/4 ts EQUAL MEASURE (tm) 1) In a large saucepan combine the juices, berries, and spices, bringing slowly to a boil, then reduce heat, cover and simmer for 20 min... 2) Remove from heat and strain (to remove the seeds) and stirr in the EQUAL (packets or MEASURE)... 3) Serve in mugs and garnish with a cinnamon stick if desired... Source: the Simply Sweet recipe book from EQUAL brand sweetener. Converted to MM format by Fred Goslin in Watertown NY on CYBEREALM Bbs, home of KOOKNET, at (315) 786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Orange Lemonade Categories: Cyberealm, Beverages Yield: 5 8oz serv. 1 c Lemon juice [freshly -squeezed](4-5 lemons) 1 c Orange juice [freshly -squeezed](3-4 oranges) 12 Packets of EQUAL *or* 3 1/2 ts EQUAL MEASURE (tm) 3 c Water Ice chips Lemon slices & mint sprigs -for garnish 1) In a large pitcher, combine the juices and the EQUAL (or EQUAL MEASURE), stirring to dissolve. Then cover and chill... 2) Serve over ice chips garnished with a lemon slice and mint sprig... Source: the Simply Sweet recipe book from EQUAL brand sweetener Converted to MM format by Fred Goslin in Watertown NY, on CYBEREALM Bbs, home of KOOKNET @ (315) 786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Banana-Pineapple Yogurt Shake Categories: Cyberealm, Beverages Yield: 4 7oz serv. 1 md Banana [peeled, sliced & frozen in a baggie 1 8oz carton yogurt [plain Non-fat] 1 cn 8oz pineapple [crushed -undrained (juice pack)] 2 Packets of EQUAL *or* 3/4 ts EQUAL MEASURE (tm) 1 c Ice chips 1) In a blender combine all of the ingredients except the ice chips, and blend `til smooth. 2) With the blender still running, slowly add the ice `til slushy... 3) Pour into serving glasses and garnish as desired... Source: the Simply Sweet recipe book from EQUAL Brand sweetener Converted to MM format by Fred Goslin in Watertown NY, on CYBEREALM Bbs, home of KOOKNET @ (315) 786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Sephardic-Style Date Haroset Categories: Cyberealm, Kooknet, Jewish Yield: 2 cups 1 lb Pitted dates, chopped 1 1/2 c Warm water 2 -4 Tbsp sweet read Pesach .wine (optional) 1/2 - 1 tsp ground cinnamon 1/2 - 1 cup finely chopped wal- .nuts and/or almonds If desired you can substitute dark raised for up to half the dates. Put the dates and water into a medium sized saucepan and let them soak for 1 hour. Then bring them to a boil over high heat. Lower the heat, cover, and simmer for 30-60 minutes, or until they are very soft and form a paste. During the cooking period, stir the dates often, and mash then with a spoon to help break them down. To smooth out the paste, press it through a sieve, colander, or food mill, or puree it in a food processor. If the puree is too thin and does not have a rich date taste, return it to the saucepan and simmer it down to the desired consistency, keeping in mnd that it will thicken slightly more as it cools. Let the date paste cool to room temperature. Stir in the desired amounts of wine and cinnamon. Stir in the nuts and/or sprinkle them on top. Sotre the paste in the refrigerator, tightly covered, for up to 2 weeks. For the best flavor, let it come to room temperature before serving. Authors note: This type of haroset is used by many different groups of Sephardim -- North Africans, Iraqis, Iranians, and Afghans, among others. It is always based on a paste made from cooked dates, sometimes with raisins. Chopped walnuts and/or almonds are also often included, either mixed into the paste or spinkled on top. Some Sephardim thin out the date paste with red wine, and flavor it with cinnamon. Others make the paste thick enough to be formed into small balls. Occasionally, the balls are coated with edible, dried rose petals. Iraqi Jews ofen use more water and no additional ingredients, to produce a thin, date syrup, rather than a paste. Source: The Jewish Holiday Cookbook, Gloria Kaufer Greene, author Typed in MM format by Linda Fields, Cyberealm BBS, Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Huevos Haminados Categories: Cyberealm, Kooknet, Jewish Yield: 12 servings About 12 raw eggs in shells Water Skins from several onions 1/4 c Oil, approximately Put the eggs in one layer of a large pot, and cover them with several inches of cool water. If desired, add the onion skins to the water to tint the shells brown and subtly flavor the eggs. (Onion skins are not necessary to tint the egg albumen brown. This happens because of the long cooking.) Pour the oil on top of the water; it helps keep the water from evaporating during the extended cooking process. Slowly bring the water to a boil over medium-high heat; then cover the pot tightly and lower the heat so the eggs simmer very gently. Simmer them on top of the stove, or place the pot in a 225F oven, and cook for at least 8 hours or overnight. Serve the eggs warm, at room temperature, or chilled. They may be reheated by boiling them for 3-5 minutes. AUTHOR'S NOTE: These special hard-cooked eggs are a must at just about all Sephardic holiday celebrations and other functions, including funerals and the Sahbbat dairy brunch known as Desayuno. The eggs are simmered on the stove or in the oven for at least 8 hours, which turns the albumen brown, darkens the yolk slightly, and gives the entire egg a creamy texture and deliciously rich, lemon flavor. Sometimes, the eggs are cooked with onion skins, so that the shells take on a warm, brown hue. During Pesach, huevos haminados are on most Sphardic Seder tables. Before eating them, some familys use the unshelled eggs for a friendly competition. Each Seder guest taps his or her egg against those of the other participants, until only one egg with an uncracked shell remains -- and the owner is declared " the winner". The eggs are then served with Bimuelos De Massa, as the first course of dinner. Source: The Jewish Holiday Cookbook, Gloria Kaufer Greene, author Typed in MM format by Linda Fields, Cyberealm BBS 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Pescado Con Agristada Categories: Cyberealm, Kooknet, Jewish Yield: 8 servings MMMMM------------------POACHING LIQUID AND FISH----------------------- 1 1/2 c Water 2 tb Oil Juice of 1/2 medium sized .lemon (reserve the other .half for the sauce) 2 tb Chopped parsley leaves 1/2 ts Salt 2 lb Skinless fish filets, such .as halibut, salmon, floun- .der, cod, stiped bass, sea .trout, etc., cut into .serving sized pieces MMMMM-----------------------FOR THE SAUCE---------------------------- 2 lg Eggs, well beaten Juice of the remaining 1/2 lemon 1 tb Matzoh cake meal 3 tb Water, approximately To poach the fish, combine the water, lemon juice, parsley, salt and pepper in a large deep skillet. Add the fish fillets, in one layer if possible. Bring the liquid to a boil, then lower the heat and cover the skillet. Simmer the fish for 5-10 minutes, or until it is just cooked through but not falling apart. (If the fillets are thick, carefully turn them once during the poaching). Use a slotted spoon to transfer the fish to a deep serving dish. Reserve the broth. For the sauce, beat the eggs and lemon juice together in a medium bowl. In a small bowl, mix the cake meal and water to make a creamy paste. Stir the paste into the egg-lemon mixture. Then gradually stir in about 1/2 cup of the hot fish broth. Stirring constantly, add all the egg-lemon mixture back into the hot fish broth and stir over low heat until the sauce has thickened. Adjust the seasoning, if necessary. pour the sauce over the fish. Serve hot or, as is more customary, refrigerate the fish and the sauce and serve them chilled. AUTHOR'S NOTE: Among the Sephardim from Turkey and Greece, this is the traditional fish course for the Seder dinner on "la prima noche de Pesach" -- the first night of Pesach. It is also served on Shabbat. Agristada is the Judeo-Spanish term for a lemony yellow sauce thickened with eggs, called avgolemono in Greek. As with many other Sephardic fish dishes, this one may be made ahead and chilled before serving, making it particularily convenient for a Seder meal. Source: The Jewish Holiday Cookbook, Gloria Kaufer Greene, Author Typed in MM format by Linda Fields, Cyberealm BBS 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Bimuelos De Massa Categories: Cyberealm, Kooknet, Jewish Yield: 15 2"pancakes 4 lg Eggs 1 c Water 1/2 ts Salt 1 c Regular or whole wheat .matzoh meal Oil for frying In a medium sized bowl, use a fork to mix the eggs, water and salt together. Stir in the matzoh meal. Let the mixture stand for about 10 minutes to thicken slightly. In a large skillet, over medium high heat, heat the oil that is about 1/8 inch deep. Spoon generous tablespoons of the batter into the oil. Fry the pancakes until they are golden brown on both sides. AUTHOR'S NOTE: These Sephardic pancakes are virtually identical to the more familiar Ashkenazic matzo meal latkes. Some Sephardim include them as part of the Seder meal. Other prefer to serve them for breakfast, accompanied by sugar, yogurt, and possibly, arrope -- a thick syrup made from raisins, that is also used as haroset in some households. Sometime Pesach bimuelos are made from matzoh farfel or crumbled matzos, which are soaked in water to soften them. VARIATIONS: 1. For fluffy bimuelos, separate the eggs. In a medium size bowl, combine the egg yolks, water and salt. Stir in the meal. In another bowl, use an electric mixer to beat the egg whites until they are stiff but not dry. Mix the beaten egg whites with the matzoh meal mixture. Use about 3 tablespoons for each pancake. Source: The Jewish Holiday Cookbook, Gloria Kaufer Greene, Author Typed in MM format by Linda Fields, Cyberealm BBS, 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Apio Categories: Cyberealm, Kooknet, Jewish Yield: 4 -6servings MMMMM---------------------FOR THE MAIN DISH-------------------------- 3/4 c Water 1 tb Olive or vegetable oil 2 tb Fresh squeezed lemon juice 1 tb Sugar or to taste 1/2 ts Salt 3 md Carrots, cut into 1/4" thick .slices, about 1 1/2 cups 1 lg Celeriac, peeled, cut .cross-wise into 3/8" slices .and each slice cut into .quarters MMMMM------------------THICKENER FOR THE SAUCE----------------------- MMMMM--------------------------OPTIONAL------------------------------- 1 tb Potato starch 1 -2 Tb cold water In a medium saucepan, combine the 3/4 cup water, oil, lemon juice, sugar and salt. Bring to a boil over high heat. Stir in the carrots. Cover the pan and lower the heat. Simmer the carrots for 3 minutes. Then gently stir in the celeriac so that all the pieces are coated with the sauce. Cover the pan and simmer the vegetables together for about 10-12 minutes longer, or until they are just tender. If a thicker sauce is desired, combine the potato starch and cold water until well combined and stir the paste into the hot sauce. Continue to heat and stir the vegetables until the sauce thickens and simmers. Remove from the heat, serve hot, at room temperature or chilled. AUTHOR'S NOTE: This is a traditional dish that Sephardic Jews, particularly those from Turkey or Greece, serve on the first night of Pesach. Like most Sephardic vegetable dishes, it can be served hot as a side dish or chilled (or at room temperature) as a salad or first course. The recipe features celeriac, which is also known as "celery knob", or "celery root". This gnarled root vegetable smells and tastes a bit like its cousin, stalk celery; however, the flesh is a creamy white color, its texture is smooth, not stringy, and the flavor is more subtle than stalk celery. Celeriac should be peeled and cut up just before cooking, as it may darken from exposure to the air. Source: The Jewish Holiday Cookbook, Gloria Kaufer Greene, author Typed in MM format by Linda Fields, Cyberealm BBS 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Barbequed Chicken Appetizers Categories: Cyberealm, Appetizers, Snacks, Kooknet Yield: 4 servings 1 lg Boneles Chickenbreast 1 Green Pepper, cut in strips 1 md Onion, cut in thick strips 1/2 c Catsup 1 tb Mustard 1 tb Brown Sugar 1 tb Vinegar 1/4 ts Garlic powder 2 ds Hot Pepper Sauce 1. Cut chickenbreast into 16 chunks and place in a microwave dish. 2. Scatter pepper and onion strips on top of chicken. 3. Combine remaining ingridients in a small bowl and pour over the chicken and vegetables. 4. Cover and microwave on 70 %power for 7 minutes or until chicken is white and tender. 5. Serve with toothpicks. From "366 Low Fat Brand Name recipes" Typed by Brigitte Sealing MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Taco Dip on a platter Categories: Cyberealm, Dips, Kooknet Yield: 8 servings 6 oz Kraft Philadelphia Fat Free Cream Cheese 1/2 c No Fat Sour Cream 2 ts Chili Powder 1 ts Ground cumin 1/2 ts Cayenne Pepper 1/2 c Chunky Salsa 2 c Shredded Lettuce 2 oz Kraft Healthy Favorites Cheddar Cheeese, shredded 1/2 c Diced Tomatoes 1/2 c Sliced Scallions Reduced fat tortilla chips 1. Combine cream cheese, sour cream, chili powder, cumin and cayenne pepper in a large bowl; mix until well blended. 2. Spread on a 10 - inch serving platter. 3. Top with salsa, lettuce, shredded cheese, tomatoes and scallions. 4. Serve with reduced fat tortilla chips. From "366 Low-Fat-Brand-Name Recipes" Typed by Brigitte Sealing MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Obst-Krapfen (German) Categories: Cyberealm, Ethnic Yield: 16 servings 18 oz Flour 3 1/2 oz Sugar 1/2 c Milk 1 pk Yeast 4 tb Butter 2 Eggs 2 oz Coctail Cherries 4 sl Pineapple 3 tb Raisins Oil, for deep frying Powdered sugar to roll in 1. Pour flour and sugar in a bowl, make a well in the middle. 2. Warm half of the milk until lukewarm; dissolve yeast in it. 3. Pour into flour well and let stand, 15 minutes, in warm place. 4. Melt butter in the rest of the milk; add the eggs and mix well. 5. Add to the flour-yeast mix and stir well. Knead to a smooth dough, cover and let rise, on a warm place until dough has doubled. 6. Chop the cherries and the pineapple finely, mix with raisins and mix carefully under the dough. 7. Heat oil in a deep fryer or pot to 175 Celsius. 8. With two tablespoons cut of Krapfen and drop into the hot oil and fry until golden brown. 9. Dry on papertowl and roll, still warm, in the powdered sugar. Out of "Funk Uhr" magazine Typed by Brigitte Sealing of the milk and dissolve the yeast in it. Lukewarm! 3.Pour into flour well, let stand in warm place, covered 15 minutes. 4.Melt butter in the rest of the milk; add the eggs and mix well. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Cheese-Stuffed Mushrooms - NSVhol Categories: Cyberealm, Side dishes, Vegetables, Appetizers Yield: 1 servings 2 lb Large mushrooms (about 40) 1/2 c Grated Romano cheese 3/4 c Dry bread crumbs 1/2 c Grated onion 2 Cloves garlic, minced 3 tb Minced parsley 1 ts Salt 1/2 ts Freshly ground black pepper 1/2 ts Oregano 3/4 c Olive oil Wash but do not peel mushrooms. Remove stems and chop. Mix all ingredients except mushrooms and oil. Stuff mushroom caps. Pour a little oil into baking pan; arrange mushrooms in pan. Pour remaining oil over each one. Bake at 350F for 25 minutes. Serve. From Fred Goslin, Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Stuffed Raw Mushroom Appetizers Categories: Cyberealm, Appetizers, Vegetables Yield: 8 servings 2 lb Very Fresh Mushrooms 8 oz Softened Cream Cheese 4 1/2 oz Can Deviled Ham 2 tb Chopped Stuffed Olives Onion Salt Garlic Salt Dry Mustard Pepper Pimento Rinse mushrooms well. Remove the stems. Mix the cream cheese, deviled ham, chopped olives and the seasonings. Spoon or pipe the cheese mixture into the mushroom caps. Garnish with pimento. Place on platter, wrap and refrigerate until serving time. These may be made a day in advance. From: Syd's Cookbook. Posted by Fred Goslin, Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Honey Lime Chicken Categories: Cyberealm, Poultry Yield: 6 servings 1 1/2 cn (20oz) pineapple slices 3 Chicken breasts [boneless -skinless & split] 6 Cloves garlic {smashed] Salt 3/8 c Honey 3 tb Soy sauce 6 tb Lime juice [fresh if -possible] 3 ts Cornstarch Grated lime peel 1) Drain pineapple, and reserve 2 tb of the juice, then Rub chicken with garlic and sprinkle with salt. Broil or grill chicken `til cooked. 2) Combine reserved pineapple juice, honey, lime juice, soy sauce and cornstarch in saucepan. Cook, stirring, until thickened. Add pineapple to sauce. Cook until heated. 3) Spoon sauce and pineapple over chicken, sprinkle with lime peel. Serve with rice. Source: Stephanie Da Silva, taken off the Inter-Net Re-formatted to MM format by Fred Goslin in Watertown NY on Cyberealm Bbs, home of KOOKNET @ (315) 786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Joy's Quick Cracker Snacks Categories: Cyberealm, Snacks Yield: 1 servings 22 oz Nabisco oyster crackers 1 c Olive oil 1 pk [10oz] dry salad dressing -mix [lite if possible] [your choice of flavors] 1) Put the oyster crackers in a LARGE mixing bowl that has a cover, then sprinkle the dry salad dressing mix over the top... 2) Pour the olive oil over the top of the cracker/dressing mix and cover with the lid... Shake, mix, blend or what ever for approx 30 min. then serve... Variations... Make several different flavors of this recipe (using « the amounts and different shape crackers) and then combine all of the different flavored crackers in one container... *or* use several types of CHEX type cereals in place of oyster crackers... Source: Ms. Joy Shaffer in Theresa NY Formatted to MM standards by Fred Goslin in Watertown NY on Cyberealm Bbs, home of KOOKNET @ (315) 786-1120 [used exclusivly by the head chef at Chez' Freddy's] MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: 100% Whole Wheat Bread ABM Categories: Cyberealm, Kooknet, Breads Yield: 1 loaf 1 tb Yeast 3 c Whole wheat flour 1/2 tb Salt 3/8 c Gluten 1 tb Oil 1 tb Sugar 1 5/8 c Water All ingredients should be at room temperature before starting. Add ingredients to the pan in the order listed. Set baking control to medium. Select white bread. Press start. ~-- from Sylvia Steiger Posted by Joel Erlich, Kooknet Conference participant MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: 8-Grain Bread ABM Categories: Cyberealm, Kooknet, Breads Yield: 1 loaf 1 pk Active dry yeast 1 1/2 c Bread flour 1 1/2 c King Arthur 8 grain flour 1 tb Sugar 1/8 c Corn oil 1 ts Salt 3/4 c Warm milk 1/4 c Warm water All ingreadients but the milk and water should be at room temp before starting. Add ingredients to the pan in the order listed. Select Whole Wheat Bread. Press Start. Posted by Joel Erlich, Kooknet Conference Participant MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Whole Wheat Multi-Seed Bread ABM Categories: Cyberealm, Kooknet, Breads Yield: 1 loaf 1 pk Active dry yeast 3 tb Gluten 1 ts Dough enhancer 1 ts Diastatic malt 1 tb Sesame seeds 1 tb Poppy seeds 3 tb Cracked wheat berries 1/4 c Millet 1/4 c Sunflower seeds 3 1/2 c Whole wheat flour 1 ts Salt 2 tb Corn oil 1 tb Molasses 2 tb Honey 1 1/2 c Apple juice All ingredients should be at room temp or slightly higher before starting Add ingredients to the pan in the order listed Select Whole Wheat Bread Press start. From Joel Erlich, Kook-Net Conference Participant MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Whole Wheat Bread ABM Categories: Cyberealm, Kooknet, Breads Yield: 1 loaf 1 pk Active dry yeast 2 1/2 c Whole wheat flour 1 c Bread flour 1 tb Sugar 1 ts Salt 2 tb Butter 3 tb Nonfat dry milk 1 1/2 c Warm water All ingredients should be at room temp before starting. Add ingredients in the order listed. Select White Bread Press start. From Joel Erlich, Kook-Net Conference participant MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Whole Wheat Carrot Bread ABM Categories: Cyberealm, Kooknet, Breads Yield: 1 loaf 1 1/2 ts Active dry yeast 1 1/3 c Bread flour 2/3 c Whole wheat flour 1 ts Orange zest 1 1/2 ts Dill weed 1 ts Salt 1/2 ts Mustard 1/2 c Cottage cheese 2 tb Honey 2 tb Corn oil 1 c Carrot, grated All ingredients should be at room temp before starting. Add ingredients in the order listed. Select White bread Press start. The dough will seem excessively dry. Do not add liquid until near the end of the first kneading so that liquid can be extracted from the vegetables. The dough should be soft, rounded and slightly tacky at that point. If it is not, add additional liquid one tablespoon at a time until it is. From Dorothy Thompson. Posted by Joel Erlich, Kook-Net conference participant. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Whole Wheat Apple Raisin Bread ABM Categories: Cyberealm, Kooknet, Breads Yield: 1 loaf 1 ts Active dry yeast 1 1/8 c Whole wheat flour 1 1/8 c Bread flour 1 tb Dry milk powder 1 tb Butter 1/2 ts Cinnamon, ground 1/4 c Applesauce 1 ts Salt 2/3 c Warm water 1/4 c Raisins All ingredients should be at room temp before starting. Add all the ingredients but the raisins in order listed. Select white bread or sweet bread. Press start. Add the raisins just before the end of the final kneading. ~--Don Fifield Posted by Joel Erlich, Kook-Net conference participant MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Whole Wheat Peanut Sesame Bread ABM Categories: Cyberealm, Kooknet, Breads Yield: 1 loaf 1 ts Active dry yeast 2 1/2 c Whole wheat flour 1 tb Dry milk powder 1 tb Butter 14 c Peanut butter 2 tb Sesame seeds 1 ts Salt 1 c Warm water All ingredients except the water should be at room temp before starting. Add ingredients to pan in order listed. Select Whole Wheat Bread Press start. ===Don Fifield Posted by Joel Erlich, Kook-Net Conference participant MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Whole Wheat Yogurt Bread ABM Categories: Cyberealm, Kooknet, Breads Yield: 1 loaf 1 ts Active dry yeast 2 1/4 c Whole wheat flour 1 tb Dry milk powder 1 tb Butter 1 tb Sugar 2 tb Sesame seeds 1 ts Salt 1/2 c Plain yogurt 1/2 c Warm water All ingredients except the water should be at room temp before starting. Add ingredients to the pan in the order listed. Select Whole Wheat Bread. Press start. ~-Don Fifield Posted by Joel Erlich, Kook-Net conference participant MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Wheat Wheat Wheat Bread ABM Categories: Cyberealm, Kooknet, Breads Yield: 1 loaf 1 pk Yeast 2 1/2 c Bread flour 1 1/4 c Whole wheat flour 1/2 c Wheat germ 3 tb Honey 1 ts Salt 2 tb Corn oil 1/8 ts Ground ginger 12 oz Evaporated milk 1/2 c Cracked wheat 1/2 c Boiling water Place the cracked wheat in a bowl. Cover with the boiling water. Stir. Let stand until cool. Add the other ingredients to the pan in the order listed. Add the cracked wheat mixture. Select white bread. Press start. Posted by Joel Erlich, Kook-Net Conference participant MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Wheat and Honey Bread ABM Categories: Cyberealm, Kooknet, Breads Yield: 1 loaf 1 pk Yeast 3/4 c Whole wheat flour 2 1/2 c Bread flour 1 ts Salt 2 tb Honey 2 tb Butter 1 Egg 1 c Warm water 1 tb Warm water All ingredients shold be at room temp (except the water) before starting. Add ingredients to the pan in the order listed. Select white bread Press start Posted by Joel Erlich, Kook-Net conference participant. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Peanut-Peanut Butter Wheat Bread ABM Categories: Cyberealm, Kooknet, Breads Yield: 1 loaf 1 pk Yeast 3 c Whole wheat flour 1/4 c Dry milk 1 tb Corn oil 2 tb Honey 1/3 c Smooth peanut butter 3/4 c Peanuts, dry roasted&salted 1 Egg 1 c HOT water!! Add the ingredients to the pan in the order listed. Select whole wheat. Press start. Posted by Joel Erlich, Kook-Net conference participant. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Apple Oatmeal Bread ABM Categories: Cyberealm, Kooknet, Breads Yield: 1 loaf 1 1/2 ts Active dry yeast 1 1/2 c Bread flour 1 1/2 c Oats 1/3 ts Cinnamon 1 1/2 tb Honey 1/2 ts Salt 1/2 tb Corn oil 1 c Unsweetened applesauce 1/3 c Dried, diced apples All ingredients should be at room temp before starting. Add all ingredients except diced apples in order listed. Select white bread or sweet bread. Press start. Add the apples toward the end of the final kneading when the beep sounds. Posted by Joel Erlich, Kook-Net conference participant MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Banana Oatmeal Bread ABM Categories: Cyberealm, Kooknet, Breads Yield: 1 loaf 2 ts Active dry yeast 1 c Oats 2 c Bread flour 1 c Whole wheat flour 1 tb Butter 1 tb Dry milk powder 1/2 ts Cinnamon 1/4 ts Nutmeg 2 tb Honey 1 ts Salt 1 Egg 1/4 c Sour cream 2 c Sliced, ripe bananas All ingredients should be at room temp before starting. Add ingredients to the pan in the order listed. Select white bread. Press start. Remove the bread from the pan at the end of the baking cycle. Place bread on a cake rack for at least 1 hour before slicing. Posted by Joel Erlich, Kook-Net conference participant. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Oatmeal Bread ABM Categories: Cyberealm, Kooknet, Breads Yield: 1 loaf 1 pk Yeast 1 c Rolled oats 3 c Bread flour 1 tb Sugar 1 ts Salt 1 tb Sweet butter, softened 1 1/2 c Warm water Except for the water, all ingredients should be at room temp before starting. Process the rolled oats in a blender until fine. Add ingredients to the pan in the order listed. Select white bread. Press start. Posted by Joel Erlich, Kook-Net conference participant MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Oatmeal Wheat Herb Bread ABM Categories: Cyberealm, Kooknet, Breads Yield: 1 loaf 1 tb Active dry yeast 1 1/2 c Bread flour 1/2 c Gluten 1 c Whole wheat flour 1/2 c Quick cooking oatmeal 1 tb Sugar 3 tb Dry milk powder 1/4 c Honey 1 tb Olive oil 1/2 ts Salt 1 1/2 tb Marjoram 1 1/2 tb Chives 1 1/2 tb Basil 1 ts Thyme 9 oz Water All ingredients should be at room temp before starting. Add ingredients to the pan in the order listed. Select white bread. Press start. Posted by Joel Erlich, Kook-Net conference participant. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Simple White Oatmeal Bread ABM Categories: Cyberealm, Kooknet, Breads Yield: 1 loaf 1 tb Active dry yeast 3 c Bread flour 1/2 c Quick cooking oatmeal 1 tb Sugar 1/4 c Honey 3 tb Dry milk powder 1 tb Olive oil 1/2 ts Salt 9 oz Water All ingredients should be at room temp before starting. Add ingredients to the pan in the order listed. Select White Bread. Press start. ~- Brian J. White Posted by Joel Erlich, Kook-Net conference participant MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Water Bagels Categories: Kooknet, Breads, Jewish, Kohl, Cyberealm Yield: 20 servings 1 1/2 c Warm water 3 tb Sugar 1/2 ts Salt 1 pk Cake yeast 1 ga Water 4 1/2 c Flour Pour enough warm water in a large bowl. Dissolve yeast, then add sugar, salt and enough flour to make a soft dough. Knead for 10 minutes. Let rise for 15 minutes. Flatten on a floured surface and roll to 1 inch thick. Cut into strips 12 inches by 1 inch. Roll each strip to 1/2" thick and cut in half. Pinch ends together and seal to form a circle. Cover and let rise for 20 mintes. Preheat oven to 375F. Put a little salt and sugar into the gallon of water and bring to a boil. Boil 4 bagels at a time for 7 minutes per batch, turning over halfway through the cooking. Remove with slotted spoon, and plae on an ungreased baking sheet. Sprinkle with poppy seeds, garlic, coarse salt, or chopped dried onion if desired. Bake at 375F for 30 minutes. Source: The Joys of Jewish Cooking. Posted by Joyce Kohl, Kook-Net HUB, Scottsdale, AZ MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Frozen Dough Bagels Categories: Kooknet, Breads, Cyberealm, Kohl, Jewish Yield: 10 bagels 1 pk Frozen bread dough 1 ga Boiling water 1 Egg yolk 1 tb Water Let the dough thaw overnight in the refrigerator. Cut the loar into 9-12 pieces. Roll into ropes and pinch the ends together to form a circle. Preheat the oven to 350F. Drop bagels into the boiling water, cooking one minute per side. Life out with a slotted spoon and place on a greased cookie sheet. Brush with a mixture of egg yolk and water. Bake for 30 minutes or until golden brown. Posted by Joyce Kohl, Kook-Net HUB, Improv BBS, Scottsdale, AZ MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Lox Categories: Kooknet, Cyberealm, Fish, Jewish Yield: 2 pounds + 2 1/2 lb Salmon fillets 2 tb Sugar 2 tb +2 tsp kosher salt 1 tb Hickory smoked salt Mix dry ingredients and rub over salmon. Put salmon in a double plastic bag and seal. Refrigerate. Turn over once a day for 5 days. Remove and dry with a paper towel. Posted by Joyce Kohl, Kook-Net HUB, Improv BBS Scottsdale, AZ MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Pecan and Red Onion Bread ABM Categories: Cyberealm, Breads Yield: 1 large loaf 1 c Plus 1 T Milk 3 c Gold Medal Better For Bread Flour 1 1/2 ts Salt 3 tb Sugar 1 1/2 ts Yeast 1 tb Margarine 1/2 c Fresh Red Onion, chopped 1/4 c Pecans or Walnuts, chopped 1. Add first six ingridients to pan in order listed, or as your breadmachine manual tells you too. 2. Program for "mix bread" or the settings that allows ingridients such as seeds or fruit to be folded into the dough. 3. Push "start". 4. When the signal sounds, add the onion and nuts. 5. Remove the bread from pan when done, about 3 1/2 hours later. From "366 Low Fat Brand Name recipes" cookbook Typed by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Chocolate Banana Muffins Categories: Cyberealm, Breads, Low-fat Yield: 12 servings 1 c Flour 2 ts Baking powder 1/2 ts Salt 2 tb Cocoa Powder 1/3 c Sugar 1 1/2 c Kellogs All Bran cereal 3/4 c Milk 1/4 Egg substitute or 1 egg 2 tb Oil 1 c Bananas, mashed(1 banana ) 1. Preheat oven to 400 F. Line 12 muffinpans with paper liners or spray with Pam. 2. In a medium bowl, stir together flour, baking powder,salt, cocoa powder and sugar. 3. Combine cereal and milk in large bowl and let stand 2 minutes, or until cereal softens. 4. Add egg or substitute and oil to cereal.Beat well. 5. Stir in banana. 6. Add flourmix, stirring only once until combined and evenly moist. 7. Spoon batter in muffin cups. 8. Bake for 25 minutes or until muffins are lightly browned. From "366 Low Fat Brand name recipes" cookbook Typed by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Homemade Catsup Categories: Cyberealm, Dressings, Kooknet Yield: 2 jars 3 lb Tomatoes 6 oz Onions 7/16 c Wine Vinegar 2 oz Sugar 1 ts Salt 1 ts Sweet Paprika 1 ts Chopped Pppercorns 1/4 ts Nutmeg 1/4 ts Ground Cloves 1 ts Chilisauce 1. Peel tomatoes and cut into little pieces. 2. Peel and cube onions, finely 3. Mix both with the rest of the ingridients and put in a big pot and bring to a boil, simmer for 20 minutes. Typed by Brigitte Sealing MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Cinnamon Apple Swirl Bread ABM Categories: Cyberealm, Breads Yield: 1 loaf MMMMM---------------------------DOUGH-------------------------------- 1 pk Active dry yeast 2 1/4 c Bread flour 2 tb Brown sugar 1 tb Dry milk powder 1 ts Ground cinnamon 1 ts Salt 1 c Water MMMMM-----------------------SWIRL FILLING---------------------------- 1 Apple, peeled, diced 1/4" 3 tb Brown sugar 1 ts Cinnamon 1 tb Flour 1/4 ts Nutmeg All ingredients should be at room temp before starting. Add the dough ingredients to the pan in the order listed. Select White Bread and press start. Let the machine run all the way through the end of the final kneading. During the final knead, prepare a work area in which the dough will be rolled out. Combine and thoroughly blend the spiral filling ingredients. After the machine stops kneading for the final time, remove the bread pan and turn it out quickly onto the well floured work area. Roll the dough out to form a long but narrow (about half as wide as the bread pan is tall) oblong of dough about 1/2" thick. Spread the spiral filling ingredients over the top of the dough oblong. Roll up the dough jelly-roll fashion. Return the dough to the bread pan. Permit the machine to complete rise and bake cycles normally. Originally posted by Sharon Stevens Reposted by Joel Erlich MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Forty Niner Sourdough Bread ABM Categories: Cyberealm, Breads Yield: 1 loaf 1/2 c Starter 3 c Bread flour 1 1/2 ts Sugar 1 1/2 ts Salt 3/4 c Warm water 2 tb Warm water All ingredients should be warm, at least to room temp before starting. Add ingreadients in the order listed. Select "dough". Press start. When the dough cycle finishes, set the machine for a delayed start cycle scheduled to complete in 10-12 hours. Posted by Joel Erlich MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: MultiGrain Sourdough Bread ABM Categories: Cyberealm, Breads Yield: 1 loaf 2 ts Dry yeast 3/4 c Rye flour 2 c Whole wheat flour 1 1/2 c Bread flour 3 tb Wheat germ 3 tb Oat bran 1/2 c Corn meal 2 tb Gluten 3 tb Cracked wheat 1 ts Salt 4 tb Molasses 3 tb Olive oil 1/2 c Sourdough starter 2 c Warm water Add the ingredients in the order listed. Select White Bread. Press Start. Originally posted by Sharon Stevens. Reposted by Joel Erlich MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Wesley Pitts' Sourdough Bread ABM Categories: Cyberealm, Breads Yield: 1 loaf 3 c Bread flour 1/2 c Sourdough starter 1 tb Sugar 1 tb Butter 1/2 ts Baking powder 1/2 ts Salt 1 c Warm water All ingredients should be slightly above room temp before starting. Add in the order listed. Select white Dough. Press start. At the completion of the dough cycle, select Whole Wheat Bread, and commence a delayed srat cycle due to complete in 8 1/2 hours. Source: Wesley Pitts Reposted by Joel Erlich. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Sourdough Buttermilk Cheese Bread ABM Categories: Cyberealm, Breads Yield: 1 loaf 1 pk Active dry yeast 3 c Bread flour 1 tb Sugar 1 c Sharp cheddar cheese, cubed 1/2 c Blue cheese 1 ts Cayenne pepper 1 c Chopped green chiles 1 ts Salt 1/2 c Sourdough starter 1/2 c Buttermilk 1/4 c Warm water All ingredients should be at or above room temp before starting. Add in order listed. Select White Bread and press Start. Check for the proper amount of liquid after about 1 minute. Add liquid or flour as required at that time. Source: Judy Garnett Reposted by Joel Erlich Typed in MM format by Linda Fields, Cyberealm BBS 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Applesauce Bread (ABM) Categories: Cyberealm, Breads, Kooknet Yield: 1 loaf 1/2 c Apple juice 2/3 c Applesauce 1/2 c Grated apple 1 pn Nutmeg 1/2 ts Cinnamon 4 tb Sugar 1/2 ts Salt 1 1/2 tb Nonfat dry milk 3/4 c Whole wheat flour 2 1/4 c Better for bread flour 1 1/2 ts Dry yeast 1 tb Margarine 1. Add ingredients to pan in order listed. 2. If your machine calls for dry ingredients firts, invert the order of ingredients. 3. Program for bread or regular setting. 4. Push start. 5. Remove bread about 4 hours later. 6. Recipe makes one large (3 cup flour) loaf. Out of "366 Low-Fat-Name-Brand Recipes" cookbook. Typed by Brigitte Sealing MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Pizza Cups From Brigitte Sealing Categories: Cyberealm, Snacks, Meats, Kooknet Yield: 12 servings 1 lb Lean ground beef 6 oz Can Hunts tomato paste 1 tb Dried Onions 1/2 ts Basil 1/2 ts Oregano 10 oz Can refridgerated bisquits ( 12 ) 1/2 c Shredded part-skim Mozarella cheese 1. Preheat oven to 400 F. 2. Brown beef well and drain well. 3. Stir in tomato paste, onion and seasonings. 4. Cook 5 minutes to heat through. 5. Place biscuits in muffin cups, sprayed with Pam,pressing to cover bottom and sides. 6. Spoon about 1/3 cup of the mixture in each muffincup and sprinkle with cheese. 7. Bake for 12 minutes or until golden brown. Out of "366 Low-Fat-Brand_name Recipes" cookbook Typed by brigitte Sealing MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Obst-Krapfen Categories: Cyberealm, Ethnic, Desserts, Kooknet Yield: 16 servings 18 oz Flour 3 1/2 oz Sugar 1/2 c Milk 1 pk Yeast 4 tb Butter 2 Eggs 2 oz Coctail Cherries 4 sl Pineapple 3 tb Raisins Oil, for deep frying Powdered sugar to roll in 1. Pour flour and sugar in a bowl, make a well in the middle. 2. Warm half of the milk until lukewarm; dissolve yeast in it. 3. Pour into flour well and let stand, 15 minutes, in warm place. 4. Melt butter in the rest of the milk; add the eggs and mix well. 5. Add to the flour-yeast mix and stir well. Knead to a smooth dough, cover and let rise, on a warm place until dough has doubled. 6. Chop the cherries and the pineapple finely, mix with raisins and mix carefully under the dough. 7. Heat oil in a deep fryer or pot to 175 Celsius. 8. With two tablespoons cut of Krapfen and drop into the hot oil and fry until golden brown. 9. Dry on papertowl and roll, still warm, in the powdered sugar. Out of "Funk Uhr" magazine Typed by Brigitte Sealing of the milk and dissolve the yeast in it. Lukewarm! 3.Pour into flour well, let stand in warm place, covered 15 minutes. 4.Melt butter in the rest of the milk; add the eggs and mix well. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Beer- Cheese Bread ABM ala Brigitte Categories: Cyberealm, Breads, Kooknet Yield: 1 loaf 10 oz Flat Beer 3 c Better for bread flour 1 tb Sugar 1 1/2 ts Salt 1 1/2 tb Nonfat dry Milk 1 1/2 ts Dry yeast 1 tb Margarine 2 oz Shredded Kraft healthy Favorite Jack Cheese 1. Add all ingredients in order listed. If your machine calls for dry ingredients first, reverse the order. 2. Program for "bread" or "Regular " setting. Push "Start". 3. Remove bread, about 4 hours later. 4. Recipe makes 1 large( 3 cups flour loaf) From "366-Low-Fat-Brand_name-Recipes" cookbook From Brigitte Sealing, Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Pan-fried Chicken Breasts Categories: Main dish, Poultry, Cyberealm, Kooknet Yield: 4 servings 4 md Chicken Breast 1/2's or Boneless Breast 1/2's 1 c Vegetable oil 1 c Flour 3/4 c Breadcrumbs, plain or Italian flavored 3/4 c Instant Potato flakes 1 c Milk 1 Egg 1/2 ts Sage or Poultry Seasoning Salt / Pepper to taste Any other favorite seasoning You like in your breading : BONE-IN BREASTS: 'Finger-bone' the breasts... you don't need a knife to bone out a chicken breast... tear the skin off, turn over (rib side up) and work fingers under 'keel' (breast) bone and tear off. Work fingers between rib section and meat and pull away, ending up at wing joint. Pull out wing joint section. One bone is left buried in upper edge of meat (wishbone, or collar bone of chicken). Pull bone towards bottom tip of breast, tearing it from meat and yanking remaining cartilage away (left from keel bone). Voila! Perfectly boned breast. : On underside (rib side) of breast there's a long strip of meat in center that can be pulled away. This is the 'tenderloin' of the breast, or also known as the 'chicken tender'. Tear these off whole. Remaining breast is flat. Cut lengthwise in half. Carefully, with knife horizontal to cutting board, slice the thickness in half for each piece. You should have 20 pieces... 4 from each breast and 4 tenders. OIL: Heat the cup of vegetable oil on high in large skillet or frying pan. BREADING: : Mix dry ingredients in a plastic bag, shaking well. Increase/decrease/add/subtract as your tastebuds and preferences warrant. Whip egg and milk 'til smooth in large bowl. Put all pieces in bowl to thoroughly wet. Scoop out all meat and put in plastic bag, don't bother draining, the more the merrier. Shake vigorously. Well, shake the bag vigorously, you can stand still if you like. FRYING: Place 4-6 pieces of meat in pan, frying 'til golden brown, turning occasionally. Turn the meat...don't have your back to the stove! Drain on paper towels. SERVING: Eat at least one of the first pieces fried while frying the rest, no one will ever know. Serve remaining pieces with any other dishes you deserve... er, like. Asparagus and potatoes, spaghetti and sauce, etc. (I had etc. the other night... it's only good when picked fresh!) NOTE: Breading mixture is great with fish fillet, liver, chicken-fried steak, or anything else you like to panfry. You can pre-mix in a large quantity and store in tightly covered jar or canister and have ready to use. Be sure to shake well before removing some for use (if in California, just leave on porch or under a doorway..) ENJOY! Typed especially for YOU from Fassett's Fumbling Foodery for Cyberealm BBS, Watertown, NY, Home of Kook-Net! (315) 786-1120. Fat and Caloric Content: YES!! MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Raisin Bread ABM ala Brigitte Categories: Cyberealm, Breads, Kooknet Yield: 1 loaf 1 1/8 c Water 2 3/4 c Better for Bread flour 1 1/2 tb Non-fat dry milk 3 tb Sugar 1 ts Cinnamon 1 1/2 ts Salt 1 1/2 ts Dry yeast 1 tb Margarine 3/4 c Raisins 1. Add first 8 ingredients to pan in order listed. If your machine calls for dry ingredients first, reverse the order. 2. Program for "Mix bread" or the setting that allows seeds or fruit to be folded in. 3. Push "start" 4. When the signal sounds ,add raisins. 5. Remove the bread about 3 1/2 hours later. 6. Recipe makes one large ( 3 cups flour loaf) Out of 366-Low-Fat-Name-Brand_recipes" cookbook From Brigitte Sealing, Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Potato Bread ABM ala Brigitte Categories: Cyberealm, Breads, Kooknet Yield: 1 loaf 1 c Water 1 Egg or 1/4 c Egg substitute 3 c Better for bread flour 1/4 c Instant mash potato flakes 1 1/2 ts Nonfat dry milk 3 tb Sugar 1 1/2 ts Salt 1 1/2 ts Dry yeast 1 tb Margarine 1. Add ingredients tp pan in order listed. If your machine calls for dry ingedients first reverse the order. 2. Program for "Bread" or "regular" setting. 3. Push "start". 4. Remove bread about 4 hours later. 5. Recipe makes one large (3 cups flour) loaf. Out of "366-Low-Fat_brabd_name_recipes" cookbook From Brigitte Sealing, Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: SWEET 'N SOUR SPINACH SALAD Categories: Salads, Cyberealm, Vegetables, Kooknet Yield: 8 servings Dressing 1 c Oil 3/4 c Sugar 1/3 c Catsup 1/4 c Vinegar 2 ts Worcestershire sauce 1/4 ts Salt Salad 8 c Fresh spinach or salad- -greens torn into bite- -sized pieces 1 c Sliced fresh mushrooms 1/2 c Shredded carrots 4 Thin slices red onion- -separated into rings 2 Hard-cooked eggs- -chopped 1. In a jar with a tight fitting lid, combine all dressing ingredients; shake well. Refrigerate to blend flavors. 2. In a large bowl, combine all salad ingredients except eggs. 3. Just before serving, add enough dressing to coat greens; toss gently. Top with chopped eggs and serve immediately. 4. Refrigerate remaining dressing. Nutrients Per 1/8 of Salad with 2 Tablespoons Dressing ------------------------------------------------------ Calories..............200 Dietary Fiber...........2 g Protein...............3 g Sodium...............125 mg Carbohydrates........14 g Potassium............220 mg Fat..................15 g Calcium..........2% U.S.RDA Cholesterol.........70 mg Iron.............4% U.S.RDA Source: "The Pillsbury Cookbook" Typed by Lois Flack - CYBEREALM BBS, Watertown, NY (315)786-1120 * * Home of KOOKNET * * MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Creme de Menthe Chocolate Squares Categories: Cyberealm, Cookies, Desserts, Kooknet Yield: 1 servings MMMMM--------------------------BROWNIES------------------------------- 1 c Sugar 1/2 c Butter 4 Eggs, beaten 1 c Flour 1/2 ts Salt 1 ts Vanilla 1 cn (16 oz) chocolate syrup MMMMM-------------------CREME DE MENTHE LAYER------------------------ 2 c Confectioners sugar 3 tb Green creme de menthe 1/2 c Melted butter MMMMM---------------------------GLAZE-------------------------------- 6 oz Chocolate chips 6 tb Butter The creme de menthe layer adds a lovely color and flavor to these brownies. Preheat oven to 350ø. In a large bowl, cream sugar and butter. Add beaten eggs and blend well. Add flour and salt and mix well. Blend in vanilla and chocolate syrup. Pour batter into greased 9 x 13-inch pan. Bake at 350ø for 30 minutes. Cool in pan. While brownies are cooling, make mint layer by mixing together sugar, creme de menthe and butter. Spread over cooled brownies. To make glaze, melt chocolate chips and butter together until smooth. Cool and spread thinly over mint layer. Chill until ready to serve. Cut into small squares. These brownies freeze well. Thaw at room temperature for two hours. Yield: 24. Terria Upshur, Silver Spring, MD Randy Shearer Re-posted by Lois Flack CYBEREALM BBS-KOOKNET,Watertown,NY(315)786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Cheese Potato Casserole Categories: Cyberealm, Mom's best, Casseroles, Kooknet, Vegetables Yield: 8 servings 7 md Potatoes, about 2 lbs. 1/4 c Butter or margarine 1 sm Onion, chopped 1 ts Salt 1/4 ts Pepper 1 8 oz carton sour cream 1 cn Cream of chicken soup 8 oz Shredded cheddar cheese 3 tb Butter or margarine, melted 1 1/2 c Herb-seasoned stuffing mix Cook potatoes in boiling water to cover 30 minutes or until tender. Drain. Let cool to touch. Peel and cut into 1/4" strips. Set aside. Combine 1/4 cup margarine or butter and next 5 ingredients in large bowl. Gently stir in potatoes and cheese. Spoon into a lightly greased baking dish, 13x9x2. Combine 3 tbsp butter or margarine and stuffing mix. Sprinkle over potato mixture. Bake uncovered at 350F for 25 minutes or until thoroughly heated. Source: Mrs. John H. Treadwell, Watertown, NY From the Watertown Daily Times, May 13, 1995 Typed in MM format by Linda Fields, Cyberealm BBS, Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: BLACK WALNUT CHOCOLATE CAKE (KN2) Categories: Cyberealm, Kooknet, Cakes, Desserts Yield: 8 -inch cake MMMMM----------------------FROM LOIS FLACK--------------------------- MMMMM-----------------CYBEREALM BBS(315)786-1120---------------------- * * * * * MMMMM-------------------------FOR: CAKE------------------------------ 2 oz Unsweetened Chocolate 1/4 c Salad Oil 1/4 ts Salt 1/2 c Hot, strong, Coffee 1/2 c Sugar 1 Egg 1/4 c Whipping Cream 1 ts Baking Soda 1 ts Vanilla 1/2 ts White Wine Vinegar 1 c All-purpose Flour 1 c Chopped, Black Walnuts * * * * * MMMMM-------------------------FOR: GLAZE------------------------------ 5 oz Semi-sweet Baking Chocolate 4 ts Solid, Vegetable Shortening PREP. TIME: 10 min. OVEN TEMP: 350øF BAKE. TIME: 35 to 40 min. * * * * * CHOCOLATE GLAZE * * * * * In the top of a double boiler over simmering (do not boil) water, stir 5 oz semi-sweet baking chocolate and 4 tsp. solid vegetable shortening until melted. * * * * * * CAKE * * * * * * 1. In the top of a double boiler over simmering water, stir chocolate, oil, salt and coffee until melted. 2. Pour chocolate mixture into a large bowl. 3. Add sugar, egg, cream, baking soda, vanilla, and vinegar. Beat with electric mixer on medium speed until blended. 4. Add flour. Beat for 3 to 4 minutes. Occasionally scrape sides of bowl with a rubber spatula. 5. Stir in 1/2 cup of the walnuts. 6. Pour cake batter into prepared pan and set in lower third of oven. 7. Bake at 350øF for 35 to 40 minutes or until cake begins to pull from sides of pan. 8. Cool in pan on rack for 30 minutes. Remove from pan and set on rack over piece of waxed paper. 9. Slowly pour glaze over cake so it flows over top and sides in an even layer. Sprinkle with remaining walnuts. * TIP: To prepare cake pan, line bottom of an 8-inch cake pan, with removable bottom, with waxed paper. Grease paper and pan sides lightly with solid vegetable shortening and dust with flour. Recipe makes 1 8-inch cake that serves 8 to 10. Nutritional Information: Calories:....351 Protein....6.2 g Fat....25.2 g Sodium....151 mg Source: Great American Recipe Cards From: Lois Flack, CYBEREALM BBS, Watertown, NY (315)786-1120 * * * Home of KOOKNET * * * MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Holiday Dog Cookies Categories: Cyberealm, Mom's best, Kooknet, Pets Yield: 30 dog cookys 2 c Whole wheat flour 2 c All purpose flour 3/4 c Corn meal 4 tb Vegetable oil 4 Bouillon cubes 2 c Boiling water Combine the first four ingredients, mix well. Dissolve the bouillon cubes in boiling water. Add bouillon mixture to flour mixture to make a stiff dough. For different flavors, add any of the following: garlic, crisp bacon strips, bacon drippings or your dog's favorites. Roll onto a floured surface. Cut out shapes with a cookie cutter or glass. Bake in a preheated 300F oven for 30 minutes. Let stand overnight to harden better. Source: Linda Fields, Cyberealm BBS Watertown, NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Grape Nut Bread Categories: Cyberealm, Kooknet, Breads, Breakfast Yield: 2 loaves 1 c Grape nuts 2 c Buttermilk 2 c Sugar 2 Eggs 3 1/2 c Flour 1/2 ts Salt 1 ts Baking soda 2 ts Baking powder Soak grapenuts in buttermilk for 10 minutes. Beat sugar and eggs together in a large bowl. Add milk/Grapenuts mixture. Sift flour, salt, soda, and powder together, and stir thoroughly into the Grape Nuts mixture. Pour into 2 greased and floured 9 x 5 inch loaf pans and bake at 350F for 45 minutes, or until toothpick comes out clean. Makes 20 servings. Nutritional info per serving: 190 calories; 4 gm protein; 42 gm carbohydrates; 1 gm fat; .4 gm fiber; 22 mg cholesterol; 199 mg sodium. Exchanges: .1 milk, 2.7 bread, .1 meat, .1 fat Source: Watertown Daily Times Typed in MM format by Linda Fields, Cyberealm BBS and home of Kook-Net Watertown, NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Cinnamon Streusel Ice Cream Categories: Cyberealm, Mom's best, Ice cream Yield: 1 quart MMMMM---------------------FOR THE ICE CREAM-------------------------- 3 Egg yolks 2 c Whipping cream 1 1/2 c Milk 1 c Sugar 2 ts Vanilla MMMMM----------------------FOR THE STREUSEL--------------------------- 1/2 c Light brown sugar, packed 2/3 c Flour 1 tb Cinnamon 1/4 c Butter For the ice cream: 1. In a large bowl, whisk egg yolks until slightly thickened. Set aside. 2. In a saucepan, combine cream, milk, and sugar. Bring to a gentle boil over medium high heat, stirring to dissolve sugar. Whisk about 1 cup of the hot mixture into the egg yolks, then whisk the egg yolk mixture back into the pan. Cook, stirring constantly, until the mixture is thick enough to coat the back of a spoon. Pour through a fine sieve into a large bowl. Stir in vanilla. Cool slightly. Then, cover with plastic wrap and refrigerate for at least 4 hours and up to 2 days. 3. Freeze in an ice cream maker according to manufacturer's instructions. Transfer ice cream to a freezer container and gently stir in cinnamon struesel just until marbelized. Cover lightly and freeze 1/2 to 2 hours before serving. Note: To add extra smoothness and volume to homemade ice cream, make the mixture a day ahead and refrigerate. After churning, ripen the ice cream in an airtight container in the freezer from 1/2 to 2 hours. For the streusel: 1. Preheat oven to 300F. 2. In a medium bowl, mix the brown sugar with the flour and cinnamon. Using knives or a pastry blender, cut in the butter until the mixture is crumbly. 3. Spread evenly on a baking sheet, and bake 5 minutes. Stir several times while baking, watching to be sure the topping does not burn. Cool, then break up any large clumps that may have formed. Source: The Disney Magazine, June 1995 Typed in MM format by Linda Fields, Cyberealm BBS, Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Country Style Turkey Sausage Categories: Cyberealm, Low-fat, Meats, Breakfast Yield: 8 patties Non-stick cooking spray 1 Slightly beaten egg white 1/4 c Finely chopped onion 1/4 c Finely snipped dried apples Or 1/2 c. finely chopped .apples 3 tb Quick-cooking oats 2 tb Snipped fresh parsley 1/2 ts Salt 1/2 ts Ground sage 1/4 ts Ground nutmeg 1/4 ts Pepper Dash ground red pepper 1/2 lb Lean ground turkey breast Spray a cold 10 inch skillet with nonstick coating spray; set aside. In a medium bowl, combine the egg white, onion, dried or fresh apples, quick-cooking oats, parsley, salt, sage, nutmeg, pepper and ground red pepper. Add the ground turkey; mix well. Shape mixture into eight 2" wide patties. Preheat the prepared skillet over medium heat. Place patties in skillet. Cook over medium heat for 10-12 minutes or until meat is no longer pink and juices run clear, turning once. Drain off fat. Nutritional info per patty: 49 calories; 1 gm total fat (0 gm sat. fat); 12 mg. chol.; 155 mg sodium; 4 gm carbo; 0 gm fiber; 6 gm protein. Source: Better Homes and Gardens Magazine, Feb. 1995 Typed in MM format by Linda Fields, Cyberealm BBS 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Gingerbread Scones Categories: Cyberealm, Breads, Breakfast Yield: 8 scones 2 c Flour 3 tb Brown sugar 2 ts Baking powder 1 ts Ground ginger 1/2 ts Baking soda 1/2 ts Salt 1/2 ts Ground cinnamon 1/4 c Butter 1 Beaten egg yolk 1/3 c Molasses 1/4 c Milk 1 Slightly beaten egg white Coarse sugar (optional) 1 Recipe Nutmeg Whipped Cream MMMMM----------------FOR THE NUTMEG WHIPPED CREAM--------------------- 1/2 c Whipping cream 1 tb Sugar 1/4 ts Finely shredded orange peel 1/4 ts Vanilla 1/8 ts Ground nutmeg For the scones: In a large mixing bowl, combine the flour, brown sugar, baking powder, ground ginger, baking soda, salt and cinnamon. Using a pastry cutter, cut in the butter until the mixture resembles coarse crumbs. Make a well in the center. In a small mixing bowl, stir together the egg yolk, molasses, and milk; add all at once to the center of the flour mixture. With a fork, stir until combined (mixture may seem dry). Turn dough onto a lightly floured surface. Quicly knead dough for 10-12 strokes or until nearly smooth. Pat of lightly roll dough into a 7" circle. Cut into 8 wedges. Arrange wedges on an ungreased baking sheet about 1 inch apart. Brush with egg white and sprinkle with coarse sugar if desired. Bake at 400F for 12-15 minutes or till lightly brown. Cool scones on a wire rack for 20 minutes. Serve warm with Nutmeg Whipped Cream if desired. Nutritional info per serving: 223 calories; 7 gm total fat (4 gm sat. fat); 43 mg chol; 286 mg sodium; 37 gm carbo; 1 gm fiber; 4 gm pro. To freeze: Cool scones completely and wrap tightly in foil; place in freezer bags. Freeze for up to 3 months. Place frozen, foil-wrapped scones in a 300F oven and heat for 15-20 minutes or until warm (10-15 minutes if thawed). For the Nutmeg Whipped Cream: In a chilled small mixer bowl, combine all of the ingredients. Beat with chilled beaters of an electric mixer on medium speed until soft peaks form. Serve immediately or cover and chill until needed, up to 2 hours. Makes 1 cup. Nutritional info per 2 Tbsp: 58 calories; 6 gm total fat (3 gm sat fat); 20 mg chol; 6 mg sodium; 2 gm carbo; 0 gm fiber; 0 gm prot. Source: Beter Homes and Gardens Magazine, Feb. 1995 Typed in MM format by Linda Fields, Cyberealm BBS 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: White Bean and Sausage Rigatoni Categories: Cyberealm, Italian, Main dish Yield: 4 servings 8 oz Rigatoni (5 cups) 8 oz Fully cooked turkey kielbasa 1/2 pk Of a 10 oz pk frozen chopped .spinach, thawed 2 cn 14.5 oz ea stewed tomatoes 1 cn 15 oz great northern beans, .rinsed and drained 3 oz Tomato paste 1/4 c Red wine or chicken broth 1 1/2 ts Italian seasonings 1/4 c Shredded parmesan cheese In a large saucepan, according to instructions, cook pasta. Drain and return to the pan. Bias-slice kielbasa. Drain thawed spinach well. Add kielbasa, spinach, tomatoes, beans, tomato paste, wine or broth, and Italian seasoning to the cooked pasta. Stir to mix. Spoon mixture into a 2 quart casserole dish. Sprinkle with parmesan cheese. Bake, uncovered, in a 375F oven 25-30 minutes, or until hot and bubbly. Nutritional info per serving: 498 calories; 7 gm total fat (2 gm sat fat); 41 mg chol; 920 mg sodium; 79 gm carbo; 10 gm fiber; 29 gm pro. Source: Better Homes and Gardens Magazine, January 1995 Typed in MM format by Linda Fields Cyberealm BBS 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: One Dish Chicken and Stuffing Bake Categories: Cyberealm, Poultry, Main dish Yield: 6 servings 4 c Pepperidge Farm herb season- -ed cubed stuffing 6 Skinless boneless chicken .halves Paprika 1 cn Campbell's cream of mushroom .soup 1/3 c Milk 1 tb Chopped fresh parsley 1. Mix stuffing, 1/2 cup boiling water and 1 T margarine. 2. Spoon stuffing across the center of a 3 quart shallow baking dish. Place chicken on each side of the stuffing. Sprinkle chicken with paprika. 3. Mix soup, milk and parsley. Pour over chicken. 4. Bake covered at 400F for 15 minutes. 5. Bake uncovered 15 minutes more or until chicken is no longer pink. Source: Campbell's Soup advertisement Typed in MM format by Linda Fields Cyberealm BBS 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: White Chocolate Mousse Categories: Cyberealm, Puddings, Desserts Yield: 6 1/2 cups 1 pk Baker's Premium White Chocolate (6 squares) 1 1/2 c Whipping cream, divided Microwave white chocolate and 1/4 cup of the cream in a large microwaveable bowl on High for 2 minutes or until white chocolate is almost melted, stirring half way through the heating time. Stir until white chocolate is completely melted. Cool 20 minutes or until at room temperature, stirring occasionally. Beat remaining 1 1/4 cups of cream in chilled medium bowl with electric mixer on medium speed until soft peaks form. DO NOT OVERBEAT! Fold 1/2 of the whipped cream into the white chocolate mixture. Fold in the remaining whipped cream until just blended. Spoon into 6 one-half cup dessert dishes. Refrigerate 2 hours or until ready to serve. Garnish as desired. Source: Bakers Chocolate Ad, Gourmet Magazine, Feb. 1995 Typed in MM format by Linda Fields, Cyberealm BBS 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Glazed Sweet Potato Wedges Categories: Cyberealm, Side dishes, Vegetables Yield: 4 servings 1 tb +1 tsp butter or margarine 1 tb +1 tsp unsweetened orange .juice 1 1/4 ts Ground cinnamon 2 Or 3 med. sweet potatoes .boiled, peeled and cut .lengthwise in 8 wedges Orange slices (optional) Place the butter or margarine in an 8 inch square microwaveable baking dish and microwave on high for 30 seconds or until melted. Stir in the orange juice and cinnamon. Add the potatoes, tossing to coat. Cover with waxed paper. Micorwave on high for 6-8 minutes or until tender, stirring and turning the dish once during the cooking. Garnish with oranges if desired. Source: Mr. Food Recipe Club Newsletter, Jan/Feb. 1995 Typed in MM format by Linda Fields, Cyberealm BBS 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Million Dollar Pound Cake Categories: Cyberealm, Cakes Yield: 1 cake 1 lb Butter, softened 3 c Sugar 6 Eggs 4 c Flour 3/4 c Milk 1 ts Almond extract 1 ts Vanilla extract Preheat oven to 300F. In a large bowl, cream the butter; gradually add the sugar, beating until light and fluffy with an electric mixer at medium speed. Add the eggs, one at a time beating after each addition. Gradually add the flour alternately with the milk, beginning and ending with the flour, and mixing well after each addition. Mix in the extracts. Pour the batter into a greased and floured 10 inch tube pan or bundt pan. Bake for 1 hour and 40 minutes, or until a wooden toothpick comes out clean. Cool in the pan for 10 to 15 minutes. Remove to a wire rack. Mr. Food's Note: This is a nice, moist cake, so it's great served plain or topped with most anything from fresh fruit to whipped topping to ice cream. Go ahead and add your favorite goodies. Source: Mr. Food's Recipe Club Newsletter, Jan/Feb 1995 Typed in MM format by Linda Fields, Cyberealm BBS 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: White Pizza Categories: Cyberealm, Italian, Main dish Yield: 1 pizza 1 lg Italian bread shell 2 c Mushroom slices 1/4 c Butter, melted 1 tb Grated parmesan cheese 2 c Shredded mozzarella cheese 1/2 ts Italian seasonings 1/4 ts Garlic powder 1/4 ts Onion powder Preheat oven to 375F. Place bread shell on an ungreased 12 inch pizza pan. In a medium sized bowl, toss the mushrooms with the butter. Arrange the mushrooms over the shell, then sprinkle with parmesan cheese and mozzarella cheese, the italian seasoning, garlic and onion powders. Bake for 15-20 minutes. Source: Mr. Food Recipe Club Newsletter, Jan/Feb 1995 Typed in MM format by Linda Fields, Cyberealm BBS 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Homemade "House" Dressing Categories: Cyberealm, Dressings Yield: 1 + cups 3/4 c Cottage cheese 1/2 c Buttermilk 1/4 c Grated parmesan cheese 1/2 ts Italian seasonings 1/4 ts Black pepper 1 Scallion, chopped 1 tb Chopped sun-dried tomatoes Place all ingredients in a food processor or blender, and blend until smooth. Tranfer to a small bowl, cover and chill until ready to use. Source: Mr. Food Recipe Club Newsletter, Jan/Feb 1995 Typed in MM format by Linda Fields, Cyberealm BBS 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Golden Potato Nuggets Categories: Cyberealm, Vegetables, Side dishes Yield: 8 servings 1 1/2 c Dry bread crumbs 1 ts Onion powder 1 ts Chili powder 1 ts Salt 1/2 ts Pepper 3 lb Potatoes, cut into quarters 1/2 c Melted butter Preheat oven to 350F. In a medium sized bowl, combine the bread crumbs, onion powder, chili powder, salt and pepper. Dip the potato quarters into the butter and then roll in the crumb mixture. Place on a greased cookie sheet and bake for 60 minutes, or until light brown and fork-tender. Source: Mr. Food's Recipe Club Newsletter, Jan/Feb. 1995 Typed in MM Format by Linda Fields, Cyberealm BBS 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Provolone Chicken Categories: Cyberealm, Poultry, Main dish Yield: 4 servings 2 Boneless, skinless chicken .breasts, split and flatten 4 sl Provolone cheese 1/2 ts Oregano 1/2 c Flavored bread crumbs Sprig of parsley, if desired 1 ts Butter or margarine Preheat oven to 425F. Place bread crumbs in a flat dish; press both sides of the chicken into the crumbs. Place coated chicken pieces in a greased 9x13 baking dish. Sprinkle with oregano, and top with cheese. Sprinkle with parsley and dot with butter. Bake for 20 minutes or until done. Source: Mr. Food's Recipe Club Newsletter, Jan/Feb 1995 Compliments of Chef Normand LeClair of the Red Rooster Tavern Typed in MM format by Linda Fields, Cyberealm BBS 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Fancy Beans Categories: Cyberealm, Vegetables, Side dishes Yield: 3 + servings 1/4 c Olive oil 1 cl Garlic, minced 1 Bag (16 oz) frozen cut .green beans,thawed & draind 1/4 c White vinegar 1 ts Dried mint leaves 1/4 ts Salt 1/8 ts Pepper 1/4 c Chopped walnuts 1/4 lb Feta cheese In a large skillet, heat the oil over a medium heat and saute the garlic for 1 min. Add the beans, vinegar, mint, salt, and pepper. Cook, stirring, for 6-7 minutes. Spoon into a serving dish, sprinkle with walnuts and Feta cheese. Source: Mr. Food's Recipe Club Newsletter, Mar/Apr. 1995 Typed in MM format by Linda Fields, Cyberealm BBS 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Stir-Fried Chicken & Apples #2 Categories: Cyberealm, Kooknet, Poultry Yield: 4 servings 2 x Whole Chicken Breasts * 2 ts Curry Powder 3 tb Oil 1/4 c Raisins 1/3 c Honey 2 x Apples, peeled & chopped Stalk Celery, sliced 3 tb Chopped Parsley * skinned and de-boned Cut chicken into cubes and place in bowl. Combine honey and curry and mix thru chicken. Stir in apple slices. Heat oil in heavy skillet over high heat. Saute celery for 1 minute. Add apple mixture and stir fry 3-4 minutes, just until chicken is no longer pink. Add raisins and parsley, stir well and serve over rice. Re-posted by: Lois Flack - CYBEREALM BBS - KOOK-NET - Watertown, NY (315)786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Cherry Chicken Salad Categories: Cyberealm, Kooknet, Salads, Poultry Yield: 4 servings 2 c Cubed cooked chicken 1/3 c Whole red maraschino -cherries 1/3 c Sliced celery 1 cn (8-1/4 oz) unsweetened -pineapple chunks, drained 1/2 c Plain yogurt 2 tb Maraschino cherry syrup In medium bowl combine chicken, cherries, celery and pineapple. In small bowl combine yogurt and cherry syrup. Pour over chicken mixture. Toss to coat well. Makes 4 servings. Origin: Women's Day Simply Delicious Meals in Minutes, Issue #5 Shared by: Sharon Stevens Re-posted by: Lois Flack - CYBEREALM BBS - KOOK-NET - Watertown, NY (315)786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Black Velvet Cake Categories: Cyberealm, Kooknet, Cakes, Desserts Yield: 6 servings 2 c Almonds - slivered, slightly -toasted 12 oz Chocolate chips 1 Devil's food cake mix 1 pk Chocolate pudding - instant, -3-1/2 oz. package 4 Eggs 1 c Sour cream 1/2 c Water 1/4 c Oil 1 ts Vanilla 1 ts Almond extract 1/4 ts Cinnamon *DIRECTIONS* Sprinkle 1/2 cup almonds on bottom of greased 10-inch tube pan. Set aside rest of almonds and chocolate chips. Place remaining ingredients in mixer bowl. Beat 4 minutes. Fold in chips and almonds, then pour into pan. Bake in 350 F oven 60 to 70 minutes. Cool 15 minutes and remove from pan. Serve with topping of whipped cream if desired. Note from me: A nice touch would be to puncture finished cake with long-tined fork. Dribble over cake about 1/4 cup Kahlua. Then serve with sweetened whipped cream flavored with almond or vanilla extract. From "The Seven Chocolate Sins" by Ruth Moorman & Lalla Williams. Re-posted by: Lois Flack - CYBEREALM BBS - KOOK-NET - Watertown, NY (315)786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Chocolate Cherry Cake #2 Categories: Cyberealm, Kooknet, Cakes, Desserts Yield: 8 servings 18 oz Devil's Food Cake Mix 21 oz Cherry Pie Filling 1 ts Almond Extract 2 Eggs, Beaten 1 c Sugar 5 tb Butter 1/3 c Milk 6 oz Semisweet Chocolate Chips Mix first 4 ingredients by hand with spatula until well-blended. Turn into greased, floured 9 X 13 inch baking pan. Bake at 350oF 25-30 minutes, or until cake tests done. Let cool and cut into squares before adding icing. To make icing, combine sugar, butter and milk in saucepan. Bring to a boil, stirring constantly, and boil 1 minute. Remove from heat and add chocolate chips. Stir until melted. Pour over cake and spread. Re-posted by: Lois Flack - CYBEREALM BBS - KOOK-NET - Watertown, NY (315)786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Spaghettini Aglio-Oglio Categories: Cyberealm, Ww, Low-cal, Low-fat, Italian Yield: 4 servings 6 oz Thin spaghetti 1 tb + 1 t extra virgin olive oil 1 tb Or more minced garlic 1/2 c Low-sodium chicken broth 1/4 c Chopped fresh parsley 1. In a large pot of boiling water, cook pasta 10-12 minutes, until tender. Drain and place in a serving bowl. 2. Meanwhile, place small non-stick skillet over medium heat 30 sec. Add oil; heat 30 seconds more. Add garlic; cook, stirring constantly, until pale gold (do not brown), about 1 minute. Immediately stir in broth. Bring to a boil, stirring gently; reduce heat to low and cook, stirring occasionally, until liquid is reduced by two thirds and mixture is thickened, 3-4 minutes. Drizzle over cooked pasta, sprinkle with parsley and toss to coat. Per serving (1 cup): 1 Fat, 2 bread, 3 C. Per serving: 205 calories; 6 grams protein, 33 gm carbohydrates, 5 gm fat (1 gm sat. fat), 19 mg sodium 0 mg chol, 1 gm fiber. Source: Weight Watchers magazine, June 1995 Typed in MM format by Linda Fields, Cyberealm BBS 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Great Meringue Categories: Cyberealm, Kooknet, Pies Yield: 1 meringue MMMMM--------------------FROM ELAINE PONCELET------------------------- MMMMM--------------------VISION DIMENSION BBS------------------------- 12 md Egg whites 1/4 ts Heaping of cream of tartar 2 c Powdered sugar Preheat oven to 400F. Separate yolks from whites, being careful not to drip any yellow in the whites or they won't beat up. Put into a bowl, add the cream of tartar, and beat until stiff. Add the powdered sugar and beat until it forms soft peaks. Spread a layer of meringue on the pie. Make a good seal over the filling. Spread until it meets the edge of the crust to keep the meringue from shrinking as it stands or bakes. Repeat until the meringue is used up, then gently swirl the top to make it pretty. Bake about 15 minutes or until golden brown. Source: Elaine Poncelet, Vision Dimensions BBS and Kook-Net HUB, Gerald MO 314-764-8406 Typed in MM format by Linda Fields, Cyberealm BBS, Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Tangerine Chicken Categories: Cyberealm, Kooknet, Poultry Yield: 4 servings 3 tb Butter 4 Skinless, boneless chicken .breast halves Salt and pepper 2 tb Flour 1 c Orangejuice, frozen concent. 1/2 c Water 1/4 ts Cinnamon 3 Tangerines,peeled & sectiond 1 tb Tangerine peel, grated In a large skillet, melt butter. Add chicken, salt and pepper. Brown chicken on both sides until chicken in thoroughly cooked. Remove and set aside. Add flour to the skillet. Cook over low heat about 1-2 minutes. Add orange juice concentrate, water and cinnamon. Simmer, stirring until sauce is thickened. Return chicken to skillet, spooning sauce over it. Cover and simmer 5 minutes or until heated through. Add tangerine sections and zest. Stir and serve. Source: Wendy Klein, Compuserve Provided to Kook-Net by Joyce Kohl; typed in MM format by Linda Fields Cyberealm BBS and home of Kook-Net 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Lasagna Roll Categories: Cyberealm, Kooknet, Italian, Main dish Yield: 4 servings 1/2 lb Italian sausage 1/4 c Chopped onion 1 Egg, beaten 1/2 c Cottage or ricotta cheese 2 tb Grated parmesan cheese 4 Lasagna noodles, cooked 1 cn 8 oz pizza sauce 1 tb Water or dry red wine 1/4 c Mozzarella cheese, shredded Crumble sausage into a skillet. Stir in onion, and cook until sausage is done and onion is tender. Drain fat. Stir in egg, cottage(ricotta) cheese, and Parmesan cheese. Mix well. Spread the mixture evenly on each of the cooked lasagna rolls. Roll (like a jelly roll). Place seam side down in a small baking dish. Mix pizza sauce and water together and pour over the lasagna rolls. Bake until heated thoroughly. Sprinkle with mozzarella and bake uncovered until cheese is melted. Serve! From Joyce Kohl, downloaded from CompuServe Typed in MM format by Linda Fields Cyberealm BBS 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Peach Melba Parfaits Categories: Cyberealm, Kooknet, Desserts, Low-fat, Mom's best Yield: 8 servings 4 c Low-fat vanilla ice cream, .softened 1 c Mashed peeled peaches 1 tb Amaretto 1 ts Vanilla 1 pk 12 oz unsweetened frozen .raspberries, thawed 3 tb Sugar 1 tb Grand Marnier or other .orange flavored liqueur 1 1/2 c Fresh raspberries 8 Peach slices (optional) Combine low fat ice cream, peaches, amaretto and vanilla in a freezer safe container; stir well. Freeze until firm. Place thawed raspberries, sugar, and liqueur in a blender, and process until smooth. Press the raspberry mixture through a sieve, reserving puree; discard seeds. Cover and chill. Spoon 2 teaspoons raspberry puree into each of 8 parfait glasses or champagne flutes. Top each with about 1 1/2 tablespoons fresh raspberries and 1/4 cup ice-cream mixture. Repeat layers, ending with 2 teaspoons raspberry puree. Garnish with peach slices. Calories per serving: 165. Protein 3.3 gm; fat 3.2 gm; carb 30.8 gm; fiber 5.2 gm; chol 9 mg; iron 0.5 mg; sodium 56 mg; calc 107 mg. Source: Cooking Light Magazine, June 1995 Typed in MM format by Linda Fields, Cyberealm BBS 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Vidalia Onion Risotto with Feta Cheese Categories: Cyberealm, Kooknet, Mom's best, Side dishes, Vegetables Yield: 5 servings 2 ts Vegetable oil 2 c Chopped Vidalia or other .sweet onion 2 lg Garlic cloves, minced 1 1/2 c Arborio or other short- -grain rice 2 cn 14.5 oz ea vegetable broth 1/2 c Crumbled feta cheese divided 1/3 c Chopped fresh parsley 1/4 c Grated parmesan cheese Freshly ground pepper Heat oil in saucepan over medium heat. Add onion and garlic, and saute 1 minute. Stir in rice. Add 1/2 cup broth; cook until liquid is nearly absorbed, stirring constantly. Add the remaining broth, 1/2 cup at a time, stirring constantly until each portion of the broth is nearly absorbed before adding the next. Remove from the heat; stir in 1/4 cup of the feta cheese, parsley, and parmesan cheese. Spoon rice mixture into a serving bowl. Top with remaining feta and pepper. Information per serving (1 cup): calories 321; protein 8.5 gm; fat 6.5 gm; carb 56.1 gm; fiber 2.3 gm; chol 13 mg; iron 3.0 mg; sodium 670 mg; calc 135mg. Source: Cooking Light Magazine, June 1995 Typed in MM format by Linda Fields Cyberealm BBS 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Oven Baked Crab Cakes from The Sea Grill Restaurant Categories: Cyberealm, Kooknet, Fish Yield: 20 crab cakes 5 c Cornflakes 1/2 c Mayonnaise 2 tb Dijon mustard 2 ts Old Bay Seasoning 1/8 ts Cayenne pepper 2 lg Egg yolks 2 lb Jumbo lump crab meat 1/4 c Unsalted butter, softened In a food processor, pulse cornflakes until ground coarse and spread in a shallow baking pan. In a large bowl, whisk together mayonnaise, mustard, Old Bay seasoning, bayenne and yolks and add crab meat and salt and pepper to taste, tossing mixture gently but thoroughly. With a 1/4 cup measure, form crab mixutre into slightly flattened rounds about 2 1/2 inches wide and 3/4 inch thick and gently coat crab cakes with cornflakes, transferring as coated to a wax-paper-lined baking sheet. Chill crab cakes, covered with plastic wrap, at least 2 hours and up to 4 hours. Preheat oven to 400F. Transfer crab cakes to a large baking sheet. Put about 1/2 teaspoon butter on each crab cake and bake in the middle of the oven until crisp and cooked through, about 15 minutes. Serve with tartar sauce. Source: The Sea Grill Restaurant, New York City, NY. Gourmet magazine, June 1995 Typed in MM format by Linda Fields, Cyberealm BBS, 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Chicken-Thyme Stew with Sour Cream Categories: Cyberealm, Ww, Poultry, Mom's best, Kooknet Yield: 4 servings 15 oz Boneless chicken breasts 1 tb + 1 tsp olive oil 1/2 c Chopped onion 2 cl Garlic, minced 1 tb Flour 1 1/2 c Sliced mushrooms 1 c Chicken broth 2 tb Chopped parsley 1 1/2 ts Dried thyme 1 ts Chicken seasoning(I added) 1 oz (2 T) dry sherry 1/4 ts Black pepper 1/4 c Nonfat sour cream 1. Cut the chicken into bite size pieces. In a large nonstick skillet, over medium high heat, warm 1 tablespoon of the oil until hot but not smoking. Add the chicken and cook, stirring until browned, about 3-5 minutes. Remove the chicken to a plate and cover loosely to keep warm. 2. Add the remaining 1 teaspoon of oil to the skillet. Add the onion and garlic, and cook, stirring until the onion begins to brown (3-5 minutes). Stir in the flour and cook, stirring, until the flour is no longer visible, about 30 seconds. 3. Add the mushrooms, chicken broth, parsley, sherry, thyme, and pepper, and bring to a boil, stirring, until the mixutre has thickened slightly. Return the chicken to the skillet and cook until heated through, about 1 minute. 4. Remove the skillet from the heat and stir in the sour cream. NOTE: You can make this ahead of time, reserving the addition of the sour cream just before you serve it. I served this over cooked egg noodles, with French bread and chunky applesauce, and it was GREAT! Per serving (3/4 cup each): 1 fat; 3 proteins; 1 vegetable; 30 optional calories. Nutritional information: 211 calories, 27 gm protein; 6 gm fat; 8 gm carbohydrates; 62 mg cholesterol; 329 mg sodium. Source: Weight Watchers Cookbook, 1993 Typed in MM format by Linda Fields Cyberealm BBS 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Fiesta Corn Salad Categories: Salads, Vegetables, Kooknet, Cyberealm Yield: 4 servings 1 ea Whole kernel corn, 15 1/4 Oz can, drained 1 c Fresh tomato, chopped 1 c Cucumber, peeled/chopped 1/2 c Celery, chopped 1/2 c Green pepper, diced 1/2 c Red pepper, diced 1/2 c Red onion, diced 1/2 c Italian salad dressing Combine all ingredients; chill several hours before serving. If planning to store this salad for any length of time, omit the cucumber, as it will become watery. Instead, substitute more tomato and celery for the cucumber. Courtesy of Loren Martin, Big Cabin, Oklahoma MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Traditional Lemonade Categories: Beverages, Kooknet, Cyberealm Yield: 8 servings 3 Lemons worth of zest in -strips 1 2/3 c Fresh lemon juice ( 6 to 8 -lemons) 2 c Sugar 2 c Boiling water 1 bn Fresh mint sprigs for -garnish In large bowl, combine lemon zest and juice with sugar. Pour in boiling water. Stir until sugar dissolves. Cover and refrigerate until cold. Combine equal parts of strained lemon syrup and water in tall glasses. Add ice cubes and garnish with mint sprigs. Source: Victoria, March 1995, from an article on a Cheshire Garden. The article details a number of little hints to do with fresh grown herbs. MM formatted by Char Re-posted by: Lois Flack, CYBEREALM BBS, Watertown, NY MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Easy Margarita Pie Categories: Pies, Cyberealm, Kooknet Yield: 10 servings 1 pk Frozen strawberries in syrup -thawed (10 ounces) 1 pk Cream cheese, softened (8 oz 1/2 c Thawed Margarita mix conc. 4 oz Cool whip - thawed 1 pk Ready-to-use graham cracker -pie crust Place strawberries, cream cheese and margarita mix concentrate in blender or food processor. Cover and blend on medium speed until well blended. Pour mixture into medium bowl; fold in whipped topping. Pour into pie crust. Freeze 4 to 6 hours or until firm. Let stand at room temperature 5 to 10 minutes before cutting. Freeze any remaining pie. Source: Betty Crocker's Mexican Fast and Flavorful Sept. 1994 MM formatted by Char Re-posted by: Lois Flack, CYBEREALM BBS, Watertown, NY MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Provencal Chicken Breasts with Rosemary Orzo Categories: Cyberealm, Kooknet, Poultry Yield: 6 servings 3 Whole boneless chicken .breasts with skin (about 2 1/2 pounds, halved 2 tb Olive oil 1/2 c Dry white wine 2 lg Garlic cloves, minced 4 Leeks, white part, halved .lengthwise, sliced 1/4 in. .thick crosswise, washed .well, and drained 2 c Chicken broth 1 cn 28-32 oz whole tomatoes, .drained and chopped 1 ts Freshly grated orange zest 1 c Drained nicoise or kalamata .olives MMMMM-----------------------ROSEMARY ORZO---------------------------- 1 lb Orzo (rice-shaped pasta) 3 tb Olive oil 1 tb Finely chopped rosemary Pat chicken dry with paper towels and season with salt and pepper. In a large heavy flameproof casserole heat oil over moderately high heat until hot but not smoking and brown chicken in 2 batches, transferring with tongs as browned to a large plate. Add wine to casserole and boil, scraping up browned bits until almost evaporated. Add garlic, leeks, broth, tomatoes, zest and chicken with any juices accumulated on plate and simmer, covered, turning chicken once, until chicken is cooked through, about 15 minutes. Tranfer chicken to a platter. Add olives to tomato mixture and boil sauce until thickened slightly. Season sauce with salt and pepper and serve with chicken and rosemary orzo. For the Orzo: Bring a 6 quart saucepan of salted water to a boil and cook orzo until tender, about 10 minutes. Drain orzo well, and in a large bowl toss with oil, rosemanry, and salt and pepper. Source: Gourmet Magazine, June 1995 Typed in MM format by Linda Fields, Cyberealm BBS 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Chicken and Mushroom Marsala Categories: Cyberealm, Kooknet, Poultry Yield: 6 servings 3 Whole boneless chicken .breasts, with skin (about 2 1/2 lbs) halved 1 1/2 tb Olive oil 3 1/2 tb Unsalted butter 1 Onion, sliced thin 3/4 lb Mushrooms, sliced thin 1/2 c Marsala wine 1 c Chicken broth 2 tb Minced fresh parsley Pat chicken dry and season with salt and pepper. In a heavy skillet heat oil and 1 1/2 Tablespoons butter over moderately high heat until hot but not smoking and brown chicken in 2 batches, transferring with tongs to a large plate as browned. Discard all but 1 T. fat from skillet and saute onion and mushrooms, stirring occasionally, until liquid mushrooms give off is evaporated. Add Marsala and cook mixture until Marsala is almost evaporated. Add broth and chicken with any juices on the plate and simmer, turning chicken once, until cooked through, about 15 minutes. Transfer chicken with tongs to a platter. Simmer mushroom sauce until liquid is reduced to about 1/2 cup. Remove skillet from heat and stir in remaining 2 tablespoons butter and salt and pepper to taste, stirring until butter is just incorporated. Spoon mushroom sauce around chicken and sprinkle with parsley. Source: Gourmet Magazine, June 1995 Typed in MM format by Linda Fields, Cyberealm BBS, 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Chocolate Chip Cookies (Chefs Cuisiniers Club) Categories: Cyberealm, Kooknet, Cookies, Mom's best Yield: 60 cookies 3 1/2 c Flour 1 1/2 ts Baking soda 1 1/2 ts Salt 2 Vanilla beans, split length- -wise 3 Sticks (1 1/2 c) unsalted .butter, softened 1 c +2 T firmly packed brown .sugar 1 c +2 T granulated sugar 3 lg Eggs 1 1/2 ts Vanilla extract 3 c Semisweet chocolate chips (or chocolate chunks about 1 pound) 1 1/2 c Chopped walnuts (about 1/3 .lb) Preheat oven to 350F. In a large bowl, sift together flour, baking soda, and salt. Scrape vanilla bean seeds from pods into standing electric mixer, reserving pods for another use if desired, and add butter and sugars, beating until light and fluffy. One at a time, beat in eggs, beating well after each addition, and beat in vanilla extract. Add flour mixture and beat until dough just comes together. Stir in chocolate chips or chunks and walnuts (do not overmix). Form dough into 1 1/2 inch balls and arrange about 2 inches apart on parchment-lined baking sheet. Flatten balls slightly with a metal spatula and bake cookies in batches in middle of the oven until golden, 12 to 15 minutes. Tranfer cookies with spatula to racks to cool. Source: The Chefs Cuisiniers Club of NYC [now closed] - from Gourmet Magazine, June 1995 Typed in MM format by Linda Fields, Cyberealm BBS 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Chef Freddy's Apple Rhubarb Pie Categories: Cyberealm, Desserts, Pies, Kooknet Yield: 6 servings 2 c Red rhubarb [«" slices] 1 c Sugar 1 ts Cinnamon 1 cn (21oz) Apple pie filling 3/4 ts Apple pie spice 3 tb [instant] tapioca 1 [9 in] pie shell for double Crust pie 1) In a medium mixing bowl combine the rhubarb, sugar, and cinnamon, mixing well to coat. Let stand stirring occasionally. 2) After about ten to fifteen min. add the pie filling, spice, and tapioca to the rhubarb mixture and mix well... 3) Place the bottom pastry into the pie dish pressing into all of the corners, then add the fruit and cover with the remaining pastry, sealing and fluting the edges... 4) Bake in a pre-heated 325ø oven for 35 to 40 min. and let cool completely before serving... Note... Graham cracker, shortbread, and chocolate cookie (prepared) pie crusts do not work at all well with this recipe... Source: from Chef Freddy's secret recipe book and Fred Goslin in Watertown NY on Cyberealm Bbs... Home of KOOKNET @ (315) 786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Chef Freddy's Apple-Rhubarb Cake Categories: Cyberealm, Desserts, Cakes, Kooknet Yield: 1 servings MMMMM---------------------FROM CHEF FREDDY'S-------------------------- 2 c Rhubarb [diced «"] 3 c Apple pie filling 1 pk Strawberry gelatin mix 1 c Sugar 1 ts Cinnamon [ground] 1 pk White cake mix 3 c Mini-marshmallows 1) Mix the fruit together and put in the bottom of 9" x 11" glass cake/baking pan... 2) Mix the gelatin, sugar and, cinnamon, pour over the fruit, cover with the marshmallows, then pour the cake mix on top of everything... 3) Bake in a 350ø oven for 45 to 50 min... cool to room temperature and then refrigerate `til ready to serve, garnish as desired... cf From Fred Goslin on Cyberealm Bbs, home of KookNet in Watertown NY (315) 786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Rhubarb-Apple Crisp Categories: Cyberealm, Desserts, Fruits, Kooknet Yield: 1 servings 2 c Fresh rhubarb, cut up 2 c Apple pie filling [chopped] 1/2 ts Salt 2 c Sugar 3/4 ts Apple pie spice 3/4 c All purpose flour 1 ts Cinnamon 1/3 c Butter 1) Mix the fruits and place rhubarb in ungreased baking dish, 6x10 inch. Sprinkle with salt... 2) Measure sugar, flour and cinnamon and spice into a bowl. Add butter and mix thoroughly until mixture is crumbly. Sprinkle evenly over rhubarb... 3) Bake for 40 to 50 minutes, until topping is golden brown. Serve warm with Cool Whip or Vanilla ice cream... Source: Modified from a recipe by Randy Rigg and presented to you From Fred Goslin on Cyberealm Bbs, home of KookNet in Watertown NY @ (315) 786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Apple-Rhubarb Dump Cake Categories: Cyberealm, Desserts, Cakes, Kooknet Yield: 1 servings 2 c Rhubarb 2 c Apple pie filling 1 pk Strawberry Jello Small size 1 c Sugar 1 Stick of butter 1 1/2 c Water 1 White cake mix 1) Put rhubarb & pie filling in greased 13x9x2 inch pan... 2) Mix sugar and Jello; sprinkle over rhubarb... 3) Sprinkle cake mix over that and sprinkle water over all... Slice butter on top of cake mix... 4) Bake at 350 degrees for 45 minutes. Serve warm with vanilla ice cream or whipped cream. Serve cold if you're lucky enough to have any left... Source: From Chef Freddy's kitchen... Presented to you From Fred Goslin on Cyberealm Bbs, home of KookNet in Watertown NY @ (315) 786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Apple-Rhubarb Betty Categories: Cyberealm, Desserts, Low-cal, Low-fat, Fruits Yield: 6 servings 2/3 c Sugar 1 tb Cornstarch 1 Pkg 20 oz frozen rhubarb 2 1/4 c Apple pie filling 3 sl Bread,cut into cubes 1 1/2c. 3/4 c Graham cracker crumbs 1/4 c Packed light brown sugar 1/2 ts Ground cinnamon 1/2 ts Apple pie spice 3 tb Butter, melted 1. Preheat oven to 375 degrees. Combine sugar and cornstarch in saucepan. Add rhubarb and cook over medium heat, stirring constantly, `til thickened and bubbly... 2. Remove from heat. Stir in pie filling... 3. Combine bread, cracker crumbs, brown sugar and spices in small bowl. Stir in butter... 4. Spoon half of fruit mixture into 1 1/2 quart baking dish. Cover with half of bread mixture. Repeat the layering. and cover. 5) Bake 20 minutes, then uncover and bake 10 minutes more... 6) Serve with Cool Whip or Vanilla ice cream... From Fred Goslin on Cyberealm Bbs, home of KookNet in Watertown NY (315) 786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Caribbean Chicken Salad Categories: Poultry, Salads, Kooknet, Cyberealm Yield: 1 servings -From : RANDALL CHRISMAN 2 c Cooked chicken or -turkey, diced 3 c Cooked rice, cooled 1 c Celery, finely sliced 1/4 c Green pepper, chopped 8 oz Unsweetened, crushed Pineapple 2 tb Pimiento, sliced 1/2 c Yogurt, nonfat 1/4 c Mayonnaise 1 1/2 tb Lemon juice 1 ts Curry powder 1/2 ts Salt 1/4 ts Pepper Combine chicken, rice, celery, green pepper, pineapple and pimiento. In small bowl or jar, blend remaining ingredients. Stir vigorously or shake to blend. Pour over chicken mixture. Toss lightly until well mixed. Chill. Re-formatted by Lois Flack CYBEREALM BBS Home of KOOK-NET (315)786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Frosty Strawberry Salad Categories: Fruits, Salads, Kooknet, Cyberealm Yield: 4 servings 2 tb Mayonnaise 1 pk (8 oz) cream cheese 2 c Fresh strawberries, mashed MMMMM-----------------------------OR---------------------------------- 1 pk (10 oz) frozen strawberries 2 tb Lemon juice 1/2 c Thick cream, whipped OR 1 8 oz. Cool Whip Cream mayonnaise and cheese. Blend in strawberries and lemon juice. Fold in whipped cream. Freeze. cut into squares. Serve on lettuce leaf and garnish with fresh whole strawberries. Re-posted by Lois Flack CYBEREALM BBS Home of KOOK-NET (315)786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Linguine Tuna Salad Categories: Salads, Fish, Kooknet, Cyberealm Yield: 6 servings 7 oz Linguine, Broken In Half 1/4 c Vegetable Oil 2 ts Sugar 1 ts Seasoned Salt 10 oz (1 Pk) Frozen Green Peas * 1/4 c Lemon Juice 1/4 c Chopped Green Onions 1 ts Italian Seasoning 12 1/2 oz (1 cn) Tuna, Drained 2 Med. Firm Tomatoes, Chopped * Thaw peas before using in this salad. Cook Linguine according to package directions, drain. Meanwhile, in a large bowl, combine lemon juice, oil, onions, sugar, Italian Seasoning, and salt, mix well. Add HOT linguine; toss. Add remaining ingredients; mix well. Cover; chill to blend flavors. Serve on lettuce leaves and garnish as desired. Refrigerate leftovers. Re-posted by Lois Flack CYBEREALM BBS Home of KOOK-NET (315)786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Firecracker Salad Categories: Salads, Side dishes, Kooknet, Cyberealm Yield: 6 servings 1 tb Sesame seed, toasted 2 tb Distilled white vinegar 2 ts Sugar 1 ts Minced fresh ginger root 4 ts Kikkoman Soy Sauce 1 c Julienned radishes 1 c Julienned cucumber 4 c Finely shredded lettuce -- (iceberg) 2 ts Minced fresh cilantro -OR- parsley Mix first 5 ingredients, stirring until sugar dissolves. Combine radishes, cucumber and 3 Tbsp. dressing; cover and refrigerate 30 minutes, stirring occasionally. Toss lettuce with cilantro in large bowl. Pour radish mixture and remaining dressing over lettuce; toss lightly to combine. Source: A PARADE OF CHINESE SPECIALTIES Reprinted with the permission of Kikkoman International Inc. Electronic format courtesy of Karen Mintzias Re-posted by Lois Flack CYBEREALM BBS Home of KOOK-NET (315)786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Low-Fat Beans and Rice from Mark Gulbranson Categories: Salads, Low-fat, Cyberealm Yield: 8 servings Brown or white rice Canned black beans Salsa, mild or medium Cook the rice (as you wish with amounts) in water according to directions with no seasoning (butter, salt, etc). Rinse the beans in a colander. mix the beans with the rice. I use about 1/2 of a can of beans to 4 cups of cooked rice. Mix enough salsa with the rice and beans to make it colorful. Serve over lettuce or alone. This recipe leaves a lot of leeway to add amounts to suit your tastes. The kids love it and it adds a nice touch to BBQ meals. Good way to use left over rice instead of turning it into fattening rice pudding. Make pleanty...it goes FAST! Make sure the beans are well rinsed otherwise that nasty looking black liquid will spoil the appearance. It's a personal favorite of mine. From Mark Gulbranson, I-Link Cuisine conference. Typed in MM format by Linda Fields, Cyberealm BBS 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Creamy Caesar Salad with Spicy Croutons Categories: Cyberealm, Kooknet, Salads, Low-fat, Low-cal Yield: 6 servings 1 cl Garlic, halved 1/2 c Nonfat mayonaisse 2 tb Red wine vinegar 2 ts Dijon mustard 2 ts White wine Worchestershire sauce 1 ts Anchovy paste 1/4 ts Pepper 2 ts Olive oil 3/4 ts Cajun seasoning 1 Garlic clove, minced 2 c (3/4 inch) sourdough bread .cubes 18 c Torn romaine lettuce 1/3 c (1 1/3 oz) parmesan cheese (fresh grated is best) Drop the garlic halves through the opening in a blender lid with blender on; process until minced. Add mayonnaise and the next 5 ingredients (mayonnaise through pepper); process until well-blended. Cover and chill at least 1 hour. Combine oil, Cajun seasoning, and minced garlic in a medium microwaveable bowl. Microwave on High for 20 seconds. Add bread cubes; toss gently to coat. Spread bread cubes in a single layer on a baking sheet; bake at 400F for 15 minutes or until golden brown. Place lettuce in a large bowl. Add dressing; toss gently to coat. Sprinkle with cheese and top with croutons. Calories; 137 per serving; protein 7.7 gm; fat 4.1 gm; carb 18.2 g; fiber 4.1 gm; chol 4 mg; iron 3 mg; sodium 836 mg; calc 176 mg. Source: Cooking Light Magazine, July August 1995 Typed in MM format by Linda Fields, Cyberealm BBS 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Fruit and Cream Layered Salad Categories: Salads, Fruits, Mom's best, Cyberealm Yield: 6 servings MMMMM------------------------THE TOPPING----------------------------- 1 pk 3 oz soft cream cheese 1 pk 8 oz strawberry yogurt 1 tb Sugar 2 tb Lemon juice 2 c Frozen whipped topping, thaw 1/4 ts Almond extract MMMMM-------------------------THE SALAD------------------------------ 2 c Fresh blueberries 3 Ripe peaches, peeled&sliced 2 c Fresh strawberries, halved 2 c Seedless green grapes 1 cn 20 oz Mandarin oranges, .drained In a small bowl, combine the cream cheese, yogurt, sugar and lemon juice. Beat at medium speed until smooth. Add whipped topping and extract. Continue beating until smooth and thick. Refrigerate. In a large glass serving bowl, layer blueberries, peaches and strawberries. Spoon half of the topping mixture over the fruit. Layer grapes and Mandarin oranges over topping. Spoon remaining half of topping over to within 1 inch of the edge. Chill until time to serve. Source: Micahel Sooter, Intelec Cooking conference Typed in MM format by Linda Fields, Cyberealm BBS 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Alaskan Crude Categories: Cakes, Cyberealm Yield: 1 cake MMMMM------------------------FOR THE CAKE----------------------------- 2 Sticks margarine 2 tb Cocoa 2 c Sugar 1 ts Vanilla 1 1/2 c Flour 1 1/2 c Coconut, grated 4 Eggs 1 1/2 c Walnuts MMMMM----------------------FOR THE FROSTING--------------------------- 1 Box powdered sugar 1/2 c Cocoa 1 Stick margarine 1 ts Vanilla 1/2 c Canned milk, evaporated Mix all cake ingredients together well with a spoon and bake in a large square pan at 350F for 30-40 minutes. After the cake has cooled and while still hot, spread 1 jar of Kraft Marshmallow cream mixture over the top of the cake. After the cake has cooled off, frost with frosting. To make the frosting, mix all ingredients together well in a large bowl with an electric mixer. Source: The Two Billion Dollar Cookbook. Originally posted by Kellina K. Talton, Chugiak, Alaska Posted in IL-Chocolate conference by Michael Loo 6/95 Typed in MM by Linda Fields, Cyberealm BBS 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Chocolate Fudge Pudding Categories: Cyberealm, Puddings, Desserts Yield: 4 servings MMMMM-----------------------FOR THE SPONGE---------------------------- 3 oz Self rising flour 1 oz Cocoa Pinch of salt 4 oz Light brown sugar 4 oz Unsalted soft butter 1 ts Vanilla essence 2 Eggs, lightly beaten A little milk MMMMM-----------------------FOR THE SAUCE---------------------------- 3 oz Light brown sugar 1 oz Cocoa 1/2 pt Milk To make the pudding, sift the flour with the cocoa and salt. Cream the sugar with the butter until light and fluffy. Beat in the vanilla, then the eggs, and fold in the flour mixture. Mix in just enough milk to give a soft dropping consistency, and spoon in to a buttered 1 litre oven proof dish. For the sauce, mix the sugar and cocoa, and gradually beat in the milk. Pour over the sponge mixture and bake at 180C for 40-60 minutes until firm and spongy to the touch. Posted by Tim Stokes in the ILink Chocolate conference (from Halifax, UK) Typed in MM format by Linda Fields, Cyberealm BBS 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: California Quesadillas Categories: Cyberealm, Kooknet, Main dish, Mexican, Appetizers Yield: 6 servings 1 1/2 c Diced peeled papaya 1/4 c Chopped fresh cilantro 3 tb Diced red onion 3 tb Fresh lime juice 1 c (4 oz) crumbled goat cheese 1/4 c Bottled roasted red bell .peppers, drained & chopped 1/4 c Tub nonfat cream cheese, .softened 1 ts Minced seeded jalapenos 6 (8 inch) fat free flour .tortillas Vegetable cooking spray Cilantro sprigs (optional) Combine the first four ingredients in a bowl; stir well. Cover and chill. Combine the goat cheese, chopped bell peppers, cream cheese, and jalapeno in a bowl, and stir well. Spread about 2 tablespoons of the cheese mixture over each tortilla, and fold in half. Coat a large nonstick skillet with cooking spray, and place over medium heat until hot. Add 2 quesadillas, and cook 1 minute on each side or until browned. Remove the quesadillas from the skillet. Place on a baking sheet, and keep warm in a 200F oven. Repeat procedure with remaining quesadillas. Cut each quesadilla in half crosswise. Arrange 2 quesadilla halves and 1/4 cup papaya mixutre on each of 6 plates. Garnish with cilantro sprigs if desired. Calories: 183; protein 6.5 gm; 4.2 gm fat; 30.1 gm carbo; .9 gm fiber; 18 mg chol; .4 mg iron; 690 mg sodium; 136 mg calcium Source: Cooking Light Magazine, July/August, 1995 Typed in MM format by Linda Fields Cyberealm BBS 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Port-Glazed Figs Categories: Cyberealm, Kooknet, Desserts, Low-fat, Fruits Yield: 6 servings 1/2 c Creme de cassis (black .currant flavored liqueur) 1 Bottle (750 ml) port wine 1 lb Fresh figs (about 6 large .or 24 small) 2 c Vanilla lo-fat frozen yogurt Combine creme de cassis and wine in a large saucepan; bring to a boil. Add figs, reduce heat to medium and simmer 8-10 minutes. Remove figs with a slotted spoon, and place in a bowl. Cook wine mixture over medium heat 35 minutes or until slightly syrupy and reduced to 1 cup. Pour sauce into a bowl; let cool to room temperature. Serve figs and sauce with frozen yogurt. Serving size: 1 large or 4 small figs, 1/3 cup frozen yogurt, and about 2 1/2 tabls. sauce. Per serving: Calories 158; 2.6 gm protein; 1.5 gm fat; 36.6 gm carb; 2.8 gm fiber; 6 mg chol; .8 mg iron; 33 mg sodium; 96 mg calcium. Source: Cooking Light Magazine, July/Aug. 1995 Typed in MM format by Linda Fields, Cyberealm BBS 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Browned Green Beans Categories: Cyberealm, Kooknet, Vegetables, Low-fat Yield: 6 servings 1 1/2 lb Green beans 1 tb Vegetable oil 1/2 c Low-salt chicken broth 1/4 ts Salt 1/8 ts Pepper 1 1/2 tb Fresh lemon juice Trim ends from beans, and remove strings. Cut beans in half lengthwise, slicing through the seam on each side of beans. Heat oil in a large skillet over high heat. Add beans, and cook 5 minutes or until lightly browned, stirring frequently. Reduce heat to medium and gradually add broth, salt, and pepper; cook 2 minutes. Remove from heat; stir in lemon juice. Serving size: 3/4 cup. Per serving: calories 53; 1.9 gm protein; 2.5 gm fat; 7.3 gm carbo; 2 mg chol; 1.1 mg iron; 110 mg sodium; 36 mg calcium Source: Cooking Light magazine, July/Aug. 1995 Typed in MM format by Linda Fields, Cyberealm BBS 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Corn Meat Loaf Categories: Cyberealm, Kooknet, Meats, Main dish Yield: 6 servings 2 ts Vegetable oil 2 c Chopped onion 1 c Diced celery 1 1/4 ts Dried basil 3/4 ts Dried oregano 1/2 ts Salt 1/2 ts Celery salt 1/8 ts Pepper 1 cl Garlic, crushed 2 tb Cider vinegar 1 1/2 lb Ground round 1/2 c Dry breadcrumbs 1 1/2 c Fresh corn kernels, divided 1/4 c Chopped fresh parsley 1 Egg Vegetable cooking spray 1/4 c Tomato sauce Heat the oil in a large skillet ove medium-high heat. Add the onion and celery; saute 5 minutes or until tender and lightly browned. Add basil and the next 5 ingredients (basil through garlic) and cook 2 minutes. Remove from the heat; stir in vinegar. Combine onion mixture, meat, breadcrumbs, 1/2 cup corn, and parsley in a large bowl; set aside. Place the remaining corn and egg in a food processor. Process until almost smooth. Add to meat mixture; stir well (mixture will be wet). Shape meat mixture into a 9 x 4 inch loaf. Place meat loaf on a broiler pan coated with cooking spray. Bake at 350F for 30 minutes. Brush tomato sauce over meat loaf; bake an additional 35 minutes. Let stand 5 minutes before slicing. Serving equals 1 slice. Per serving: 293 calories; 28.8 gm protein; 10.4 gm fat; 21.3 gm carb; 3.3 gm fiber; 107 mg chol; 3.8 mg iron; 601 mg sodium; 66 mg calc. Source: Cooking Light Magazine, July/Aug. 1995 Typed in MM format by Linda Fields Cyberealm BBS 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Razzle-Dazzle Berry Trifle Categories: Cyberealm, Kooknet, Desserts, Low-fat Yield: 11 servings 1 1/2 c Boiling water 2 pk (3 oz each) raspberry jello 1 c Cold water 24 Ice cubes 2 c Sliced bananas 1 cn (21 oz)blueberry pie filling 4 c (1") angel food cake cubes 1/2 c Orange juice 1 pk (5.1 oz) vanilla instant .low-fat pudding/pie filling 2 1/2 c 2% milk 1 c Frozen reduced calorie .whipped topping, thawed Blueberries & raspberries Mint sprigs (optional) Combine boiling water and gelatin in a large bowl; stir until gelatin dissolves (about 2 minutes). Add cold water and ice cubes, stirring until slightly thickened. Remove any unmelted ice cubes. Stir in bananas and blueberry pie filling; set aside. Place cake cubes in a large bowl. Drizzle orange juice over cake cubes, and toss well. Spoon gelatin mixture over the cake cubes; cover and chill 30 minutes. Prepare pudding according to directions, using 2 1/2 cups of 2% milk. Fold whipped topping into the pudding, and spread over gelating mixture. Cover and chill. Garnish with blueberries, raspberries, and mint if desired. Serving size: 1 cup. From Charles Shamoon, Shamoon's Restaurant, Decatur, Georgia Per serving: 295 calories; 5.1 gm protein; 2 gm fat; 65.4 gm carbo; 1.5 gm fiber; 5 mg chol; .2 mg iron; 393 mg sodium; 157 mg calc. Source: Cooking Light Magazine, July/Aug. 1995 Typed in MM format by Linda Fields, Cyberealm BBS 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Lin's Favorite Old Fashioned White Bread ABM Categories: Cyberealm, Kooknet, Breads Yield: 1 1.5# loaf 9 oz Milk (1 cup + 2T) 3 c Bread flour 1 1/2 tb Sugar 1 1/2 ts Salt 2 tb Butter or margarine cut into 4 pieces 2 ts Active dry yeast OR 1 1/2 ts Fast rise yeast Add all ingredients to bread mixing pan in order presented. Set bread machine to basic or basic rapid. Select bread color. Press start. Source: West Bend America's Best Cookbook Typed in MM format by Linda Fields, Cyberealm BBS and home of Kook-Net Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Lin's Favorite Country White Bread ABM Categories: Cyberealm, Kooknet, Breads Yield: 1 1.5# loaf 8 oz Water, 80 degrees F (1 cup) 2 3/4 c Bread flour 2 tb Dry milk 2 tb Sugar 1 3/4 ts Salt 2 tb Butter or margarine cut into 4 pieces 2 ts Active dry yeast OR 1 1/2 ts Fast rise yeast Add all ingredients to bread pan in order. Select basic or rapid basic. Select bread color. Press start. Source: West Bend America's Best Cookbook Typed in MM format by Linda Fields, Cyberealm BBS and home of Kook-Net Watertown, NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Lin's Favorite Honey-Oatmeal Bread ABM Categories: Cyberealm, Kooknet, Breads Yield: 1 1.5# loaf 7 1/2 oz Water @ 80 degrees F 3 tb Honey 2 c Bread flour 1 c Oats, quick or old-fashioned 1 1/2 tb Dry milk 1 1/4 ts Salt 1 1/2 tb Butter or margarine cut into 4 pieces 2 ts Active dry yeast OR 1 1/2 ts Fast rise yeast Add all ingredients in order to bread pan. Select Basic or Basid Rapid. Select bread color. Press start. Source: WestBend's America's Best Cookbook Typed in MM format by Linda Fields, Cyberealm BBS and home of Kook-Net Watertown, NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Lin's Favorite Garlic Bread ABM Categories: Cyberealm, Kooknet, Breads Yield: 1 1.5# loaf 9 oz Water @ 80F 3 c Bread flour 1 tb Dry milk 1 tb Sugar 1 1/2 ts Salt 1 tb Dried parsley flakes 1 1/2 ts To 3 tsp garlic powder 1 tb Butter or margarine cut into 4 pieces 2 ts Active dry yeast OR 1 1/2 ts Fast rise yeast Add all ingredients to bread pan in order. Select bread color. Select Basic or Rapid basic. Press start. Source: West Bend's America's Best Cookbook Typed in MM format by Linda Fields, Cyberealm BBS and home of Kook-Net Watertown, NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Herb Dip (Lf) Categories: Low-cal, Low-fat, Cyberealm, Kooknet, Dips Yield: 1 servings 8 oz Plain, low-fat yogurt; 1/4 ts Garlic powder; 1/8 ts Dill weed; 1/4 ts Oregano; 1/4 ts Basil; 1/2 ts Chives; 1/2 ts Dried parsley; 1/2 ts Marjoram; x Dash of salt; MMMMM------------------------PER 1/4 CUP----------------------------- 32 x *Cals 1 x *mg Chol x *gm fat 123 x *mg sodium Combine all ingredients in a medium-sized mixing bowl. Chill for a couple of hours before serving. MAKES 1 cup. Per 1/4 cup: 32 cals, 1mg chol, 0 fat, 123mg sodium, 0 dietary fiber, Serve with toasted pita bread triangles, whole-wheat crackers, Homemade Tortilla Chips (see recipe same name), or cut up fresh veggies. Or try it on baked potato in place of sour cream. Source: The T-Factor Diet Book by Martin Katahn Re-posted by Lois Flack, CYBEREALM BBS - KOOK-NET, (315)786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Barbecued Shrimp and Chicken Categories: Poultry, Fish, Cyberealm, Kooknet Yield: 2 servings 1 ts Minced Garlic 1/2 ts Onion Powder 1/2 ts Ground Cumin 1/4 c Melted Butter 1/2 lb Medium Shrimp 1 lb Boneless Chicken Breast Peel shrimp and cut chicken into 1 inch cubes. Combine garlic, onion powder, cumin and melted butter. Marinate shrimp and chicken while preparing grill. String shrimp and chicken onto separate skewers. Cook about 5 inches above hot coals, allowing 5 minutes for shrimp and 10 minutes for chicken. Turn once or twice while cooking and baste often with remaining marinade. Re-posted by Lois Flack, CYBEREALM BBS - KOOK-NET, (315)786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Fresh Tortoni Categories: Cyberealm, Kooknet, Ice cream, Desserts Yield: 12 servings 1 qt Vanilla ice cream (2.5 cups) 1 1/2 c Frozen whipped topping, .thawed (3.5 oz) 1 1/2 ts Almond extract 1/2 c + 2T chopped almonds divided 6 -7 maraschino cherries, cut .in half Line 12 to 13 muffin cups with paper baking cups. In a large bowl, soften the ice cream. Fold in the whipped topping and mix well. Add the almond extract and the 1/2 cup almonds; mix well again. Place about 1/3 cup of the ice cream mixture into each muffin cup. Sprinkle with the remaining almonds. Cover the muffin cups and place in the freezer for 2-3 hours. Just before serving, top each with a half a maraschino cherry. Yield= 12-14 servings. NOTE: To soften the ice cream, break it up in a mixing bowl by stirring with a wooden spoon. Do not let the ice cream reach the melting point. you know, you can change the "rules" and substitute chocolate or other ice cream flavors for the vanilla. It might not be the traditional way, but it'll still be good.. and different. Source: Mr. Food Recipe Club Newsletter, June/July 1995 Typed in MM format by Linda Fields, Cyberealm BBS and home of Kook-Net Watertown, NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Pat's Favorite White Cake Categories: Cyberealm, Kooknet, Cakes, Mom's best, Desserts Yield: 1 servings 2 1/2 c Flour 2 c Sugar 1 ts Baking powder 1 1/3 c Buttermilk or sour milk 1/2 c Shortening, butter or.. ..margarine 1 ts Vanilla 4 Egg whites Preheat oven to 350F. In a bowl, combine flour, sugar, baking powder, baking soda, and 1/8 tsp. salt. Add buttermilk, shortening (butter or margarine) and vanilla. Beat on low speed for 30 seconds, scraping bowl. Beat on medium to high speed for 2 minutes, scraping bowl occasionally. ADd egg whites and beat for 2 minutes more, scraping bowl. Pour into 2 greased and floured 9 x 1/5 inch round baking pans. Bake for 30-35 minutes or until a toothpick comes out clean. Cool on wire racks for 10 minutes. Loosen sides and remove from pans. Serves 12. NOTE: One day my husband Pat wanted a marble cake. So, I improvised. To make a marble cake from this recipe, simply reserve one third of the cake batter before putting in the cake pans. Then, melt one square unsweetened or semi-sweet chocolate either over boiling water or in the microwave oven. Stir to blend. Add to the cake mixture and mix well. Put one half of the chocolate batter in each cake pan in dolops, and swirl carefully, so as not to mix the white batter with the chocolate. What you are trying to achieve in a marble effect. Bake as directed. (BTW, this is GREAT!!) Source: Better Homes and Gardens New Cookbook Notes and typed for you by Linda Fields, Cyberealm BBS, Watertown, NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Creamy White Frosting Categories: Cyberealm, Mom's best, Kooknet, Cakes Yield: 2 cups + 1 c Shortening 1 1/2 ts Vanilla 1/2 ts Lemon, orange or almond .extract 4 1/2 c Sifted confectioner's sugar 3 -4 T milk Typist's note: This frosting is GREAT, and could be used to pipe decorations on a cake. Beat shortening, vanilla, and extract with an electric mixer on medium speed for 30 seconds. Slowly add half of the powdered sugar, beating well. Add 2 tb. milk. Gradually beat in remaining powdered sugar and enough remaining milk to make of spreading consistency. Frosts the tops and sides of two 8 or 9 inch cake layers. Source: Better Homes and Gardens New Cookbook Typed for you by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Presto Potato Salad Categories: Cyberealm, Kooknet, Salads, Side dishes Yield: 4 cups 2 lb About 5 lg potatoes, peeled .and cut into medium sized .cube 2 c Mayonnaise 2 Hard boiled eggs, chopped 1/2 c Diced onion 1 c Chopped celery 3 ts Mustard 2 ts Salt 1 ts Pepper 1/2 ts White vinegar 1 tb Sweet relish 1 ts Paprika for sprinkling Cook the potatoes in a large pot of boiling salted water until just fork tender, about 20 minutes. Be careful not to overcook them. Drain the potatoes, and then place in a large bowl. Cover and chill. In a medium bowl, combine the remaining ingredients and then add the chilled potatoes. Mix well, then sprinkle with paprika. Salad should be served chilled. Source: Mr. Food Recipe Club Newsletter, June/July 1995 Typed for you by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Pasta Green Salad Categories: Cyberealm, Kooknet, Salads, Side dishes Yield: 6 servings MMMMM-----------------------FOR THE SALAD---------------------------- 3 c Cooked and cooled rotini 2 c Shredded Swiss cheese 1 pk 10 oz frozen cut green beans .thawed and drained 1 pk 10 oz frozen green peas, .thawed and drained 1 c Green pepper strips cut in .half 1/2 c Sliced scallions 1 c Chopped cucumber MMMMM----------------------FOR THE DRESSING--------------------------- 1/3 c Mayonnaise 1/3 c Plain yogurt 3 tb Grated parmesan cheese 1 tb Lemon juice 1 1/2 ts Dried dill 1 ts Sugar 1/4 ts Salt 1/4 ts Pepper In a small bowl, combine all the dressing ingredients. Mix until well-blended; set aside. If not serving immediately, cover and chill until ready to use. Place the cooled rotini in a large bowl and toss with the remaining ingredients, except the dressing. Cover and chill until ready to use. Just before serving, mix the dressing again and toss into the salad. Source: Mr. Food Recipe Club Newsletter, June/July 1995 Typed in MM format by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120 Note: This is a really simple throw-together dressing that works well with other seasonings, fresh herbs, lime juice instead of lemon, and even lowfat mayonnaise and yogurt, too. You can enjoy this creamy dressing as above for a hearty summer meal, or simply serve it as a smooth dressing for your tossed green salad. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Italian Lunch Salad Categories: Cyberealm, Kooknet, Salads, Side dishes Yield: 6 + servings 12 oz Uncooked rotini pasta 1 1/2 c Mayonnaise 2 tb Grated parmesan cheese 1/4 c Red wine vinegar 1 ts Italian seasoning 1/2 ts Black pepper 8 Hard-boiled eggs, peeled & cubed 3 c Shredded mozzarella cheese 1 lg Green or red pepper, chopped 4 Or 5 scallions, chopped 2 tb Finely chopped fresh parsley Cook the pasta according to directions. Drain and set aside in a large bowl. In a medium sized bowl, combine the mayonnaise, Parmesan, vinegar, Italian seasoning, and black pepper; stir into the pasta. Add the remaining ingredients and mix well. Best when chilled, covered for a few hours before serving. Note: You can even add some chopped pepperoni or leftover cooked chicken or turkey; go ahead and make it as healthy as you'd like. Source: Mr. Food's Recipe Club Newsletter, June/July 1995 Typed by Linda Fields, Cyberealm BBS Watertown, NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Country Goodness Chicken Categories: Cyberealm, Kooknet, Poultry, Mom's best Yield: 4 servings 1/2 c Flour 3 Chicken breasts, skinned & boned, cut into 1" strips 1/2 To 1 tsp. salt 1/4 ts Pepper 1/4 To 1/2 oil, as needed 1 cn 10.5 oz chicken broth 1 c Hot water 2 tb White wine 1/8 ts Marjoram or thyme Place the flour in a shallow dish; set aside. Sprinkle the chicken with salt and pepper; add to the flour a few strips at a time, and dredge to coat on all sides. In a large skillet, heat 1/4 cup of the oil over medium-high heat. Add the chicken, turning to brown on all sides. Cook for about 10 minutes, adding oil as needed. Pour off the excess oil, and add the broth and the hot water to the skillet. Reduce heat to low; cover and simmer for 15 minutes. Stir in the wine and marjoram (Or thyme); cover and cook for 5 minutes more or until the chicken is fork-tender and no pink remains. Serve over biscuits or rice with sauce from the pan. Lin's Notes: Since Pat is a gravy lover, I didn't add the water. Instead, I used a 13.5 oz can of chicken broth, and added only enough water to make 2 cups of liquid. As well, since I love chicken seasoning (either store-bought or Paul Prudhomme's) I added a few sprinkles over the floured chicken, and a bit more on the chicken while it was browning. Finally, when the chicken was simmering, I added one jar of Heinz Fat-Free Chicken Gravy to the mixture, and let it simmer. I didn't use the wine either, and it was absolutely TERRIFIC!!! Source: Mr. Food Cooks Chicken, 1993. Typed for you by Linda Fields, Cyberealm BBS and home of Kook-Net, Watertown, NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Raspberry Napoleon Categories: Desserts, Fruits, Kooknet, Cyberealm Yield: 4 servings 6 tb Cold Butter 3/4 c Flour 1/4 ts Salt 1/2 c Sour Cream 1 c Heavy Cream 2 tb Sugar 1/2 ts Vanilla Extract 1 c Fresh Raspberries 1 tb Powdered Sugar Cut the butter into pieces. In the bowl of a food processor, combine the flour, salt and butter and pulse until the mixture resembles coarse meal. Add the sour cream and process until the dough just holds together. Press into a disc, wrap and refrigerate at least 2 hours. Flour the dough and roll out between 2 sheets of waxed paper to 1/8" thick, about an 11 x 11" square. Transfer the dough to a baking sheet and prick all over with a fork. Refrigerate 30 minutes. Preheat the oven to 375øF. Bake the dough until lightly browned, 15-20 minutes. Let cool completely. Trim pastry to an 8 x 8" square and cut it into eight 2 x 4" rectangles. Beat the heavy cream with the sugar and vanilla until it holds firm peaks. Put the whipped cream in a pastry bag fitted with a star tip and pipe half of it onto for of the rectangles. Arrange the raspberries on top of the cream, then pipe a second layer of cream over the raspberries. Top the cream with the remaining pastry rectangles, flat side up. Cover and refrigerate until serving. Before serving, dust each Napoleon with powdered sugar. Per Serving: 522 calories, 5 g protein, 43 g fat, 168 g sodium, 32 g carbohydrate. Source: Unknown TYped by Katherine Smith Kook-Net: The Shadow Zone IV ~ Stinson Beach, CA MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Frozen Raspberry Souffles Categories: Desserts, Kooknet, Cyberealm Yield: 6 servings MMMMM--------------------------SOUFFLES------------------------------- 12 oz Package Frozen Raspberries; -thawed 1 c Sugar 1/4 c Water 3 lg Egg Yolks 3/4 c Whipping Cream; chilled 1/4 c Raspberry Liqueur MMMMM----------------------ALMOND MACAROONS--------------------------- 1/3 c Almond Paste; broken 1 lg Egg White 1 tb Sugar; plus 1 ts Sugar 1 tb All-Purpose Flour Preheat oven to 350øF. Line a cookie sheet with parchment paper. Stir all the Almond Macaroon ingredients in a medium bowl until smooth. Drop batter by rounded teaspoonfuls onto prepared sheet, spacing 3" apart. Using wet fingers, flatten each into a 2" round. Bake until golden brown on edges, about 15 minutes. Cool completely on a rack. Peel off parchment. Puree raspberries in a food processor until smooth. Strain to remove seeds. Cook sugar and water in a heavy saucepan over low heat, stirring until sugar dissolves. Increase heat and boil, without stirring, until mixture registers 238øF. on candy thermometer, tilting pan slightly to submerge thermometer tip completely, about 8 minutes. Using an electric mixer, beat egg yolks in a medium bowl until pale yellow and slowly dissolving ribbon forms when beaters are lifted, about 5 minutes. Gradually beat in hot syrup. Continue beating until cool. Carefully fold in raspberry puree. Whip cream in large bowl until stiff peaks form. Fold cream into berry mixture. Spoon 1/3 cup into 1/2 cup souffle dishes or custard cups. Pour liqueur into a small bowl. Dip macaroons into liqueur. Place 1 macaroon atop berry mixture in each dish. Divide remaining berry mixture among dishes, covering macaroons completely. Freeze until firm, about 5 hours. Source: Gourmet Magazine TYped by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Mushrooms with White Truffle Oil Categories: Side dishes, Kooknet, Cyberealm Yield: 4 servings 1 lb Fresh Portobello Mushrooms; -stemmed, cleaned and thinly -sliced 3 oz Unsalted Butter 4 Shallots; sliced 1 oz Brandy 1 tb White Truffle Oil Salt Pepper 1 bn Butter Lettuce; separated -into leaves, washed and -dried In a heavy skillet, melt butter over high heat. When butter is foaming, add mushrooms and shallots, shaking pan for about 3 minutes. Add cognac and season with salt and pepper. Set up a plate with lettuce leaves and place mushrooms in center. Immediately drizzle the mushrooms with white truffle oil and serve with crusty French bread. Note: White truffle oil is available in gourmet shops. Source: Medford Mail Tribune, 10 January 1995 TYped by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Honey, It's Parsnips Categories: Side dishes, Vegetables, Kooknet, Cyberealm Yield: 6 servings 1 1/2 lb Parsnips; peeled and -diagonally sliced into -1/2" pieces 3/4 c Water 1/2 ts Salt 2 tb Butter 1 tb Honey 1/4 c Orange Juice 1 ts Orange Peel; grated In a saucepan, cook parsnips in water and salt over medium heat until fork-tender, about 10 minutes. Drain and remove from pan. In same pan heat butter, honey, juice and orange peel together; toss with parsnips and a little salt, if desired. Serve hot. Source: Medford Mail Tribune, 10 January 1995 TYped by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Cajun Catfish Remoulade Categories: Fish, Main dish, Cajun, Kooknet, Cyberealm Yield: 8 servings 1 c Nonfat Mayonnaise 1/3 c Creole Mustard 1/3 c Fresh Horseradish 1 tb Lemon Juice 1 tb Worcestershire Sauce 4 dr Tabasco 1 tb Onion; grated 8 Catfish Fillets 1 qt Water 2 ts Old Bay Seasoning 2 Bay Leaves 1/2 ts Cayenne Pepper 1 Head Butter Lettuce; torn -into bite-sized pieces 2 Beefsteak Tomatoes; cut into -wedges Parsley Mix first seven ingredients in a glass jar; cover and refrigerate overnight. Cut catfish fillets into bite-sized pieces. Bring water, Old Bay Seasoning, bay leaves, and cayenne pepper to a gentle simmer and add catfish fillets. Cook until the meat flakes, about 10 minutes. Remove from heat, cover and let the fish cool in the cooking liquid. Refrigerate until serving time. To serve, drain the catfish fillets and place them on a lettuce-lined platter. Place the remoulade sauce in a bowl and nestle it in the center of the serving platter and serve. Garnish with tomato wedges and parsley. Source: Medford Mail Tribune, 10 January 1995 TYped by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Swedish Rutabagas Categories: Side dishes, Vegetables, Kooknet, Cyberealm Yield: 6 servings 1 1/2 lb Rutabagas; peeled, quartered -and sliced 1/4" thick 1 ts Salt 2 tb Brown Sugar 1/2 ts Ground Ginger 1/4 ts Pepper 2 tb Butter In a saucepan, cook rutabagas in boiling water with 1/2 ts salt over medium heat until tender, about 10 minutes; drain. Combine brown sugar, ginger, 1/2 ts salt and pepper. Mix well and add with butter to drained rutabagas. Stir gently over low heat until sugar melts, 2-3 minutes. Excellent with ham or pork roast. Source: Medford Mail Tribune, 10 January 1995 TYped by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Ricotta Gnocchi (Malfatti di Ricotta) Categories: Main dish, Cheese/eggs, Kooknet, Cyberealm, Italian Yield: 4 servings 2 c Chopped Cooked Spinach 2 c Parmesan Cheese; grated 1/3 c All-Purpose Flour 1 c Ricotta Cheese 2 Eggs 1 pn Nutmeg Salt Ground Pepper 1/3 c Unsalted Butter; melted In a large mixing bowl, combine spinach with 1/3 cup Parmesan, 1/4 cup flour, ricotta, eggs, nutmeg, salt and pepper to taste. With the help of a spoon, shape spinach mixture into ovals about the size of a walnut and roll each one in remaining flour. Bring a pot of lightly salted water to a boil. Drop gnocchi a few at a time into boiling water and cook until they float to the surface. Drain in colander and arrange on serving dish. Pour melted butter over gnocchi with remaining Parmesan and serve. Source: Medford Mail Tribune, 18 October 1994 TYped by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Garlic-Roasted Potatoes and Greens Categories: Salads, Side dishes, Kooknet, Cyberealm, Vegetables Yield: 5 servings 2 lb Thin-Skinned Potatoes; -scrubbed and cut into 3/4" -dice 6 lg Cloves Garlic; peeled and -quartered lengthwise 1/3 c Extra-Virgin Olive Oil 3 tb Wine Vinegar Salt Pepper 4 c Watercress Sprigs; rinsed -and crisped 2 tb Chives; chopped Mix potatoes, garlic and oil in a 10 x 15" rimmed pan. Bake at 450øF. until well browned, about 1 1/4 hours. Turn vegetables with a wide spatula every 10-15 minutes. Pour vinegar into pan, scraping with spatula to release browned bits and to mix with potatoes. Add salt and pepper to taste. Pour potatoes into a wide, shallow bowl. Chop half the watercress and mix with potatoes. Tuck remaining watercress around potatoes and sprinkle with chives. Per serving: 284 calories, 4.3 g protein, 15 g fat, 35 g carbohydrate, 25 mg sodium, no cholesterol. Source: Unknown TYped by Katherine Smith Kook-Net: The Shadow Zone IV ~ Stinson Beach, CA MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Honey Mustard Dressing #2 Categories: Dressings, Salads, Kooknet, Cyberealm Yield: 1 1/2 cups 3 tb Cider Vinegar 3 tb Honey 6 tb Mayonnaise 1 tb Dijon Mustard 1 tb Onion; finely minced 1 1/2 tb Fresh Parsley; chopped 1 pn Salt 3/4 c Vegetable Oil Heat vinegar and honey in a heavy small saucepan over low heat, stirring until honey dissolves. Pour into bowl and cool. Whisk in mayonnaise, mustard, onion, parsley and salt. Gradually whisk in oil. Source: Gourmet Magazine TYped by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Hot Cinnamon Parfait Categories: Desserts, Fruits, Kooknet, Cyberealm Yield: 4 servings 5 lg Tart, Green Apples; peeled -cored and coarsely chopped 1/4 c Sugar 1/4 c Water 1/4 c Golden Raisins 1/2 ts Ground Cinnamon 7 oz Box Shortbread Cookies 1 pt Vanilla Ice Cream 1/4 c Walnuts; chopped In a medium-sized saucepan, combine apples, sugar, water, raisins and cinnamon; bring to a boil, reduce heat to medium and cook apple mixture, covered, for 15 minutes. Stir occasionally and cook until all moisture is absorbed. Place cookies in a bag and crush with rolling pin into crumbs. Divide half the crumbs between serving glasses. Divide apple mixture between serving glasses and top with remaining crumbs. Scoop ice cream onto each and sprinkle with nuts. Serve at once. Source: Medford Mail Tribune, 20 December 1994 TYped by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: CLASSROOM PASTE Categories: Children, Kooknet, Cyberealm Yield: 1 servings 1 c non-self-rising wheat -flour 1 c sugar 1 c cold water 4 c boiling water 1 T powdered alum 1/2 tsp oil of cinnamon -(optional) 1. Combine flour and sugar in a large pot. slowly stir in cold water to form a paste. 2. Slowly addboiling water, stirring vigorously to bread up lumps. 3. Bring mixture to a boil, stirring constantly, until thick and clear. 4. Remove from heat and add alum. Stir until well mixed. 5. Add oil of cinnamon if paste will not be used immediately. Makes about 1-1/2 qts. How to Use It: Classroom paste is a good all-purpose paste, especially appropriate for work with children. It is also excellent for papier-mache projects. Stored in a closely capped jar, this paste will keep for several weeks. It keeps longer than Paper Paste and is a little softer. If it gets too thick it can be thinned with hot water for easy spreading. Courtesy of Kay Crowley, Boomerville USA Houston, TX 7130370-1448 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: CORNSTARCH FINGER PAINT Categories: Children, Kooknet, Cyberealm Yield: 1 servings 1/4 c Cornstarch 4 c Water -- boiling Food coloring Dissolve cornstarch in a small amount of cold water. In pot gradually add boiling water stirring constantly, until mixture thickens. Add coloring. Courtesy of Kay Crowley MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: CRYSTAL GARDEN Categories: Children, Kooknet, Cyberealm Yield: 1 servings 6 tb Salt 6 tb Bluing -- liquid 6 tb Water 1 tb Ammonia Food coloring Combine salt, bluing, water and ammonia. Pour over small pieces of rock or coal in a shallow GLASS OR CHINA bowl. Drip food coloring on top, if desired. Crystals will begin to grow soon. Add water occasionally to keep crystals growing. You'll probably want to supervise pretty closely... Courtesy of Kay Crowley MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: CRAFTS FOR KIDS WITH FOOD Categories: Children, Kooknet, Cyberealm Yield: 6 servings 1 c Flour 1/2 c Salt 2 tb Cooking oil 2 tb Cream of tartar 1 c Water with desired color of -food coloring From: Healthy Meals and More HOMEMADE PLAY DOUGH Cook the above mixture over medium heat stirring until stiff. Cool and knead out lumps. Store in airtight container. FINGER PAINTING For young children, prepare instant chocolate pudding and let them do creative finger painting with no danger if some finds its way to their mouths! MACARONI PICTURES Have various shapes of pasta to choose from. Let children glue these onto colored paper for creative pictures. PLACE MATS Let children draw their own pictures on fairly heavy paper. Use clear contact paper to cover the front and back of the drawing. They now have their own personal placemat. These make fun presents for Mom and Dad for special occasions. CHRISTMAS TREE ORNAMENTS 1 cup cornstarch 2 cups baking soda 1 1/4 cups cold water Mix and cook over medium heat stirring constantly about 4 minutes or til mixture thickens into a moist mashed potato-like consistency. Cover with a cloth while it cools enough to knead it. Roll out dough and cut into shapes using a straw to put a hole in the top for a ribbon to hang on the Christmas tree. Dry 24 hours. Paint with tempera paints. PAPIER MACHE Dry laundry starch cold water Mix the starch and water in equal amounts. Stir completely. Let stand. This will thicken. Tear newspaper or tissue paper into strips. Dip these strips into mixture. Shape over a balloon or into a mask shape, figures, animals, etc. Let dry 3 days or so, depending on thickness. Paint with acrylic paints. ARGO DO-IT YOURSELF CLAY THAT'S SAFE FOR KIDS 2 cups baking soda 1 cup Argo Corn Starch 1 1/4 cups water Mix cornstarch and baking soda, add water, mix. Bring to a boil, stirring constantly. Thicken to consistency of mashed potatoes. Form clay into desired shapes, let dry for 36 hours, color with paint or felt-tip marker, and coat with shellac or clear nail polish. Courtesy of Kay Crowley MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: FACE PAINT Categories: Children, Kooknet, Cyberealm Yield: 1 servings 1 ts Cornstarch 1/2 ts Water 1/2 ts Cold cream Food coloring You can use just cold cream and food coloring Combine cornstarch and water in small dish. Mix until smooth. Stir in food coloring and cold cream. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: FACE PAINTING Categories: Children, Kooknet, Cyberealm Yield: 1 servings 1 tsp cornstarch 1/2 tsp water 1/2 tsp cold cream Food coloring Muffin pan In each cup of muffin pan, combine your ingredients using a separate cup for each color. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: GAK RECIPE Categories: Children, Kooknet, Cyberealm Yield: 1 servings Solution A: 1 1/2 cups warm water 2 cups elmers white glue Food coloring Mix together until --completely dissolved Solution B: 4 teaspoons borax 1 1/3 cups warm water Mix together until --completely dissolved Pour solution A into Solution B. Do not mix! Lift Gak out and knead into shape. Here are some tips: Borax can be found in the laundry detergent section of a grocery store- such as "20 Mule Team" If you are going to half the recipe... use only half of Solution A and mix the whole amount of Solution B. The results will be the same. This is important..This is the only way you can half the recipe. Do not double the recipe and do not reuse Solution B (the borax and water), use only Elmer's glue. ago) MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: JEWELRY CLAY FOR KIDS Categories: Children, Kooknet, Cyberealm Yield: 1 servings 3/4 c Flour 1/2 c Salt 1/2 c Cornstarch Warm Water Supervise as children follow these steps: 1. Mix dry ingredients together. 2. Gradually add warm water until the mixture can be kneaded into shapes. 3. Make beads by rolling the dough into little balls, piercing the balls with toothpicks and allowing the balls to dry. 4. Paint and string the beads. From Magic Mixtures (Fearon) MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: JEWELRY CLAY FOR KIDS Categories: Kooknet, Cyberealm, Children Yield: 1 servings 3/4 c Flour 1/2 c Salt 1/2 c Cornstarch Warm Water Supervise as children follow these steps: 1. Mix dry ingredients together. 2. Gradually add warm water until the mixture can be kneaded into shapes. 3. Make beads by rolling the dough into little balls, piercing the balls with toothpicks and allowing the balls to dry. 4. Paint and string the beads. From Magic Mixtures (Fearon) MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: MAGIC MUD Categories: Children, Kooknet, Cyberealm Yield: 12 servings 5 tb Cornstarch 3 tb Water Food coloring Measuring spoon Mug Spoon Spoon cornstarch into mug. Add water and stir. It should be difficult to stir, even when water and cornstarch are fully mixed. Color your magic mud. Don't add too much food coloring or your mud will become runny. If this happens, add a little cornstarch until the mud feels like it did before adding the food coloring. Squeeze a small quantity of magic mud between your fingers and roll it into a ball or sausage. What happens instructions and try it again. Source: Education RT MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: PLASTER OF PARIS HAND PLAQUE Categories: Kooknet, Cyberealm, Children Yield: 1 servings Plaster of Paris Water Foil pan Cooking oil Supervise as you have children follow these steps. 1. Mix plaster of paris according to the directions on the package. 2. Pour the mixture into a foil pan. 3. Rub one hand with cooking oil and press it firmly into the center of the pan. 4. Remove hand from plaster of paris and wash it immediately. 5. When the plaster of paris is partly set, use a pencil to make a small hole near the top of the plaque for hanging. From Magic Mixtures (Fearon). MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: MODELING GOOP Categories: Children, Kooknet, Cyberealm Yield: 1 servings 2 c Salt 2/3 c Water 1 c Cornstarch 1/2 c Water Combine salt and water; heat over medium for 4-5 minutes. Remove from heat. Combine cornstarch and water; add to salt mixture. Stir until smooth and return mixture to low heat and continue to stir until thick. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: ROCK CANDY for Kids Categories: Children, Kooknet, Cyberealm Yield: 1 servings 2 c granulated sugar Heavy cord 1 c water The book says to put one cup of water into a small saucepan, pour 2 cups of granulated sugar into the water, heat the water and sugar on the stove over a medium heat, continue stirring until the sugar melts, keep adding sugar and stirring until it melts, stop adding sugar when you see that it will no longer dissolve in the water (that is until you see sugar lying on the bottom of the saucepan). Remove the pot from the stove, let the liquid cool until it is just warm. Pour the liquid into a clean glass jar. Tie one end of a piece of heavy cord around the middle of a pencil. Place the pencil over the top of the glass jar letting the cord fall into the liquid. Crystals will begin to form in a few hours. The next day, remove the cord from the jar, pour the sugar liquid back into the saucepan, reheat and cool it just as you did before. Pour the liquid back into the jar and reinsert the cord with the crystals into it. More crystals will form. If you repeat this procedure every day the crystal candy will grow bigger and bigger. When it has reached a size that pleases you, snip off any excess string and enjoy. Source: CATHY HASKELL (TRKG42A) MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: SILLY PUTTY Categories: Children, Kooknet, Cyberealm Yield: 1 servings 1/2 c Elmer's glue 1/2 c Starch -- liquid Food coloring Do NOT substitute any other glue for Elmer's glue! Slowly add starch to glue and knead with fingers. The more you work with it the better it jells. Add food coloring if you want. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: SOAP CRAYONS Categories: Children, Kooknet, Cyberealm Yield: 1 servings Ivory snow flakes Water Food coloring Mix all ingredients. (Proportions not given.) Shape and let harden. Can be used in the tub Recipe By : MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: VOLCANO Categories: Children, Kooknet, Cyberealm Yield: 6 servings Clay -- modeling 1 ts Baking soda Food coloring -- red 1 ts Vinegar My favorite kiddy project is the classic baking soda and vinegar volcano. Make a volcano out of play doh or modeling clay. In the crater put baking soda and perhaps a little red food coloring. To display, pour vinegar in it and watch it erupt! Recipe By : MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: SUBSTITUTE BAKED DOUGH Categories: Children, Kooknet, Cyberealm Yield: 1 servings 4 c Flour 1 c Salt 2 c Water Condensed milk Used for molding, then saving. Combine flour, salt, and water. Shape. Brush with condensed milk. Bake at 250 degrees for 1 hour. Recipe By : MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: GIANT BUBBLE LIQUID Categories: Children, Kooknet, Cyberealm Yield: 1 servings -Jo Ferry cmsj69b 1/2 c Joy or Dawn dish detergent 5 c Water; distilled is best 2 tb Glycerine Mix the dish detergent with the water. (Measure carefully, it makes a big difference. Stir. Add the glycerine (you can usually get this in a drug store), this makes more durable bubbles. You can bend a wire coat hanger into a circle and wind a string around it. Depending on how big you make your circle, you get great big bubbles. The string helps in getting the liquid to stay on the circle. You can also use straws and string-Tie a 2 1/2 foot length of string though two straws and unleash square bubbles . The trick is to dip your string and straw thing into the solution and wave it in the air. Break the bubble off by flipping the apparatus up a bit. Plain straws make good bubble pipes. Also try using the plastic strawberry baskets, they make lots of little bubbles. It is fun to experiment with all different bubble makers. Big-time bubble making is a bit like fishing. You'll have much better luck in cool wet weather. Early evenings, nighttime and early mornings are often good. Just after a rain is ideal. Don't throw any leftovers away, the longer it sits the better it becomes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: CLOUD DOUGH Categories: Children, Kooknet, Cyberealm Yield: 1 servings 1 c Oil 6 c Flour 1 c Water Food coloring (like play dough but more elastic) Mix all ingredients and knead. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: CORNMEAL DOUGH FOR KIDS Categories: Cyberealm, Kooknet, Children Yield: 1 servings 1 1/2 c Flour 1 1/2 c Cornmeal 1 c Salt 1 c Water Supervise as you have children do the following steps: 1. Mix all ingredients together. 2. Add more water to make the mixture cling. This dough will keep up to six weeks in an airtight container. From Magic Mixtures (Fearon). MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: FRANKLIN MUSEUM BUBBLE LIQUID Categories: Children, Cyberealm, Kooknet Yield: 1 servings -Jo Ferry jynx23a 16 Scoops of water 2 Scoops of dish soap 1 Scoop of glycerine This is from the Professor of Bubblelogy at the Franklin Museum in Philadelphia, PA. Mix together and store tightly covered. Best when aged! If you use a one ounce scoop it works out to 16 oz of water, 2 oz of dish soap, and 1 oz of glycerine. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: FINGER PAINTS Categories: Children, Kooknet, Cyberealm Yield: 1 servings -Jo Ferry jynx23a 1/2 c Flour 1/2 c Salt Water* Food coloring *1/2 to 3/4 cup, enough to make the consistancy of a thick gravy. Mix the food coloring into the water and then add the salt and flour. Mix well. Note: I bought the Tupperware small snack cups (the ones in red, blue, yellow and green) and then matched the colors. It makes a great gift and easy to find the color. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: DANCING SPAGHETTI Categories: Children, Kooknet, Cyberealm Yield: 1 servings -Jo Ferry jynx23a 2 c Water 1 tb Baking soda 3 tb Vinegar Long spaghetti noodles Tall glass In the tall glass put the water and baking soda and stir. Break the noodles into 1" pieces, set aside. Stir in the vinegar and add the noodles last. It's also fun to add some food coloring to the water. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Quick Marinated Chicken Categories: Poultry, Main dish, Kooknet, Cyberealm Yield: 4 servings 1 ea Chicken, cut-up ...marinade... 1/2 c Vinegar 1 c Vegetable oil 1 tb Ground black pepper 1 tb Salt 3 tb Worchestershire sauce 2 tb Lemon juice 2 tb Thyme 1 tb Garlic salt 2 tb Mayonaise Rinse chicken pieces, pat dry and place in a large plastic bag. Place marinade ingredients in a jar, cover and shake well (yes, it is ugly!) Pour marinade over chicken, squeeze out air and seal bag. Rotate several times to coat chicken. Marinade in refrigerator 1 hour to overnight. Remove chicken, saving excess marinade. Grill over hot coals or 6-7 inches from oven broiler until done (30-45 min.) , basting several times with reserved marinade. Courtesy of Bob Chrisp, THE COOKS CORNER KOOK-NET HOST (703)560-1168 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Banana Push-Ups Categories: Children, Kooknet, Cyberealm Yield: 6 servings 2 lg Bananas, Cut Up 1/2 c Instant Nonfat Dry Milk 1 c Plain Yogurt 6 oz Frozen Orange Juice -Concentrate (1 Can) 1 c Water Combine all of the ingredients in a blender and whirl until foamy. pour into paper cups and freeze. Push up from the bottom of the cup. From Super Snacks For Kids by Penny Warner Copyright 1985 Posted by Annette Johnsen MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Chocolate Snack Blocks Categories: Children, Cyberealm, Kooknet Yield: 6 servings 3 Envelopes Unflavored Gelatin 3/4 c Cold Water 1 c Boiling Water 1/3 c Granulated Sugar 2 c (12 Ounces) Semi-Sweet -Chocolate Mini Chips Yield: About 6 Dozen Squares If you kids like the fruit gelatin snacks, they'll love these chocolate snacks. In a blender, sprinkle the gelatin over the cold water and let stand for 5 minutes. Add the boiling water and sugar, cover and blend on low speed until the gelatin is completely dissolved, about 2 minutes. Continue to blend, gradually adding small amounts of the chocolate chips until the chips are melted and the mixture is smooth. Pour into an 8- or 9-inch square pan. Refrigerate until firm and cut into 1-inch squares or shapes with cookie cutters. Posted by Annette Johnsen MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Frozen Fruit Treat Categories: Cyberealm, Kooknet, Children Yield: 6 servings 1 3/4 c Strawberries 1 lg Can crushed pineapple 5 Bananas (cut in cubes) 12 oz Frozen orange juice -concentrate 1 1/2 c Water From: Healthy Meals and More Mix ingredients together. Freeze in small paper cups. Serve partially defrosted. Children love this nutritious treat! Posted by Annette Johnsen MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Fruit Moos Categories: Children, Kooknet, Cyberealm Yield: 6 servings 1/2 Tray Ice Cubes 1 c Vanilla Or Fruit Ice Cream 1 c Fresh Or Frozen Fruit -(Blueberries, Strawberries, -Cantaloupe, Bananas) Whirl all of the ingredients in a blender and freeze. NOTE: Only freeze this for one hour, longer and it will be to hard to eat. From Super Snacks For Kids by Penny Warner Copyright 1985 Posted by Annette Johnsen MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Jello Aquarium Recipe Categories: Children, Kooknet, Cyberealm Yield: 6 servings 1 pk Jello Berry BLUE jelly -powder 1 c Boiling water 2 c Ice cubes gummy fish Dissolve jelly powder in boiling water. Add ice cubes, stirring until jelly thickens, about 3-5 minutes. Remove any unmelted ice. Spoon jelly into to clear sided bowls. Poke 3 or 4 gummy fish into each dish of slightly thickened jelly. Refrigerate 30 minute to set. Serve with 1-1/2 hours. Origin: Insert from Jello Berry Blue Shared by: Sharon Stevens Posted by Annette Johnsen MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Jello Skating Pond Recipe Categories: Children, Kooknet, Cyberealm Yield: 6 servings 1 pk Jello Berry BLUE jelly -powder 1 c Boiling water 2 c Ice cubes gummy bears cool whip spearmint trees (jellies) Dissolve jello powder with boiling water. Stir in ice cubes. Continue stirring for 3-5 minutes and then remove any leftover ice cubes. Pour into clear pie plate. Chill until set. Just before serving, decorate with cool whip (as snow) around 2/3 of the edge. Decorate with gummy bears skating, and a wafer roll cookie as a log. Origin: Jello Berry BLUE jelly powder insert Shared by: Sharon Stevens Posted by Annette Johnsen MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Modeling Dough Categories: Children, Kooknet, Cyberealm Yield: 1 servings 1 c Flour 1 c Water 1 tb Oil 1/2 c Salt 1 ts Cream of tarter X Food coloring Servings: 1 Mix ingredients in a pan. Cook over medium heat until mixture pulls away from sides of pan and becomes doughy in consistency. Knead until cool. Model different colors of clay into any shape you can imagine. Not edible. Can be used over and over again. Keeps three months. Posted by Annette Johnsen MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Variety Pack Popsicles Categories: Children, Kooknet, Cyberealm Yield: 6 servings 1 (6 oz) can frozen orange -juice concentrate, softened Or wuse grape juice, -cranberry juice 1 (6 oz) can water 1 pt Vanilla ice cream, softened, -or 2 containers of Plain yogurt Popsicle sticks Cups Whir in a blender. Pour into molds, insert sticks, and freeze. POLYNESIAN POPSICLES 1 cup skim milk 1 envelope unflavored gelatin 1/2 cup honey or sugar 1 egg white 1 1/4 cups apricot nectar or canned pineapple juice popsicle sticks and cups Pour milk into blender and add gelatin. Let soften for one minute before adding the rest of the ingredients to whip. Pour into molds, insert sticks, and freeze. CREAMSICLES 1 (6 oz) can peaches in light syrup or 2 fresh ripe peaches, sliced and pitted 1 cup heavy cream 1 tsp sugar or honey (optional) popsicle sticks and cups Whip cream in a blender for 30-45 seconds. Add peaches and honey. Whir until smooth. Pour into molds, insert sticks, and freeze. CHOCOLATE POPS 1 (8 oz) container plain yogurt 2 tbsp cocoa or carob powder 2 tbsp brown sugar or honey popsicle sticks and cups Liquify in a blender, pour into molds, insert popsicle sticks, and freeze. KEEP-ON-HAND SNOW CONES Freeze orange juice (or any other flavored juice) in ice cube trays, Pop frozen juice cubes in a plastic bag to store. Put three to six of these cubes at a time in a blender. Turn blender on and off until cubes reach snowy consistency. Pile into a cup to serve. The whole batch blended at once will keep its carnival consistency stored in a container in the freezer. Kids can serve themselves. Adding a little water makes it a "slush". Even kids who don't care for orange juice like it this way. WATERMELON POPSICLES 1 cup seedless watermelon chunks 1 cup orange juice 1 cup water popsicle sticks and cups Blend these ingredients into a blender, pour into molds, insert sticks, and freeze. Posted by Annette Johnsen MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: LEMONADE Categories: Beverages, Kooknet, Cyberealm Yield: 1 serving 2 tb Fresh lemon juice 1 1/2 tb Sugar syrup--See NOTE 1 c Water -(carbonated water is - sometimes refreshing) FOR COLD LEMONADE, put the lemon juice, sugar syrup and water in a glass and stir. Add ice to chill. Float lemon slices. NOTE: To make sugar syrup, bring equal parts of sugar and water to a boil, stir until sugar dissolves, and remove from the heat. Cool before using. Store unused syrup in a covered container in the refrigerator. from "The Fannie Farmer Cookbook" (Knopf, 1990). MARION CUNNINGHAM PRODIGY GUEST CHEFS COOKBOOK Posted by Michael Prothro,Mike's Sunshine Resort * Fayetteville,AR * (501)521-8920þ MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: MAKE-AHEAD LEMONADE BASE & FRUIT VARIATIONS Categories: Beverages, Fruits, Kooknet, Cyberealm Yield: 1 servings 2 1/2 c Water 1 1/4 c Sugar 1/2 ts Finely shredded lemon peel 1 1/4 c Lemon juice For sugar syrup, in a medium saucepan heat and stir water and sugar over medium heat till sugar is dissolved. Remove from heat and cool about 20 minutes. Add lemon peel and lemon juice to the sugar syrup. Pour into a covered jar and chill. Store lemonade base in the refrigerator for up to 3 days. Use to make the Lemon Sherbet Float, the Strawberry lemonade slush or the Tropical Lemon Iced Tea. Makes about 5 cups of lemonade base. LEMON SHERBET FLOAT (Sippable sherbet with a sweet and tangy lemon taste--): For each serving, place 1 or 2 small scoops lemon sherbet in a tall glass. Pour 1/2 cup carbonated water over the sherbet. Sprinkle with fresh raspberries or blueberries, if desired. Serve immediately. (187 calories) STRAWBERRY-LEMONADE SLUSH (Two summer-fresh tastes in one--): For each serving, in a blender container combine 1/2 cup fresh or frozen unsweetened strawberries, 1/3 cup Make-Ahead Lemonade Base, and 1 tablespoon sugar. Blend till smooth. With blender running, add about 1 cup ice cubes, one at a time, through opening in lid till strawberry mixture becomes slushy. Pour into a tall glass. Garnish slush with a fresh strawberry half, if desired. Serve immediately. (198 calories) "Better Homes and Gardens", July 1993 Posted by Cate Vanicek Posted by Michael Prothro,Mike's Sunshine Resort * Fayetteville,AR * (501)521-8920þ MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: BASIC LEMONADE Categories: Beverages, Cyberealm, Kooknet Yield: 10 servings 1 ea Makes 2-1/2 Quarts 6 ea Lemons 1 c Sugar 8 c Ice Water 1 c Boiling Water Squeeze juice from lemons into a bowl. Set lemon rinds aside; strain lemon juice into a large pitcher. Add sugar and ice water; stir until sugar is dissolved. Set aside. Place lemon rinds in a bowl and add boiling water. Let stand until water is cold. Discard rinds, add water to picher and stir well. Refridgerate until well chilled. From Sheila Buff and Judi Olstein, "The New Mixer's Guide to Low-Alcohol & Nonalcoholic Drinks." Published By HPBooks, Inc., 1986, ISBN 0-89586-458-4. Posted by Michael Prothro,Mike's Sunshine Resort * Fayetteville,AR * (501)521-8920þ MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: GRANITA DI LIMONE (LEMON WATER ICE) Categories: Desserts, Kooknet, Cyberealm Yield: 3 servings 4 lg Lemons 1/2 c Sugar 2 c Water Wash one lemon and pare the rind thinly with a potato peeler. Heat the sugar and water gently until the sugar has completely dissolved, then add the rind and boil for 5 minutes exactly. Strain and leave until cold. Squeeze the juice from all 4 lemons, strain into the syrup and mix. Pour into an ice cube tray and freeze until firm. Posted by Michael Prothro,Mike's Sunshine Resort * Fayetteville,AR * (501)521-8920þ MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: HONEY LEMONADE Categories: Beverages, Kooknet, Cyberealm Yield: 8 servings 1 c Honey 1 c Hot water 3/4 c Lemon juice 8 c Cold water Stir honey and hot water over low heat until blended. Let cool and add lemon juice and cold water. Pour into iced glasses. The honey/water syrup may be refrigerated and used to make lemonade a glass at a time. To serve, mix 4 T syrup to 1 1/2 T lemon juice and 1 c water per person. Pour into iced glasses. Posted by Michael Prothro,Mike's Sunshine Resort * Fayetteville,AR * (501)521-8920þ MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: INDIAN STYLE LEMONADE Categories: Beverages, Ethnic, Kooknet, Cyberealm Yield: 8 servings 8 c Water 1/2 c Fresh lime juice 2/3 c Fresh lemon juice 1 1/3 c Maple syrup 1/2 tb Freshly grated ginger 1/8 ts Cayenne, optional Combine all ingredients in a large pitcher or punch bowl. Serve at room temperature or chilled. "Vegetarian Times" July, 1993 Posted by Michael Prothro,Mike's Sunshine Resort * Fayetteville,AR * (501)521-8920þ MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: OLD FASHIONED LEMONADE Categories: Beverages, Kooknet, Cyberealm Yield: 12 servings 1 1/2 c Sugar, granulated 1 1/2 c -Water 1 tb Lemon rind; finely grated 1 1/2 c Lemon juice; 6-7 lemons 1 Lemon; sliced thinly Mint sprigs "This delightful recipe is from _The Anne of Green Gables Cookbook_ by Kate MacDonald." In small saucepan, stir together sugar, water and lemon rind. Bring to a boil; stirring constantly; boil for 5 minutes, stirring. Remove from heat and let cool. Stir in lemon juice. Transfer to a jar; cover and refrigerate for up to 3 weeks. To serve, place 2 ice cubes in each tall glass. Add 1/4 cup (50ml) of the syrup and 3/4 cup (175ml) cold water; stir well. Garnish with lemon slice and sprig of mint. MAKES: about 3 1/2 CUPS, ENOUGH FOR 12 SERVINGS SOURCE: _The Green Gables Cookbook_ Posted by Michael Prothro,Mike's Sunshine Resort * Fayetteville,AR * (501)521-8920þ MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: PINK LAVENDER LEMONADE Categories: Beverages, Kooknet, Cyberealm Yield: 6 servings 2 1/2 c -Distilled water 1 1/2 c Sugar 6 lg Strawberries; hulled -OR- 1/4 c Pink hibiscus flowers; dried -pesticide free 1/4 c Lavender leaves; chopped -OR 1 tb -dried Lavender flowers 2 1/2 c -Distilled water 2 1/4 c Lemon juice 1/2 c Sugar; optional Fresh lavender flowers -for garnish The original recipe calls for hibiscus flowers and suggested strawberries as a substitute. I have reversed the order. As well, I don't think it is necessary to use distilled water in most locations. In medium saucepan, combine 2 1/2 cups water, sugar and hibiscus flowers (or hulled strawberries). Bring to a boil, stirring to dissolve sugar. Reduce heat. Simmer 5 minutes to extract pink to extract pink from flowers. Remove from heat. Stir in lavender leaves. Cover and cool. Strain cooled herb liquid into large pitcher or jar (if using strawberries, gently press juice from berries.) Add remaining 2 1/2 cups water and lemon juice. Stir well. Add 1/2 cup more sugar, if desired. Just before serving, add ice cubes. Pour into chilled glasses.Garnish with lavender flowers. YIELD: 6-8 Servings SOURCE: Victoria magazine, July 1993 posted by Anne MacLellan Posted by Michael Prothro,Mike's Sunshine Resort * Fayetteville,AR * (501)521-8920þ MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: REAL LEMONADE Categories: Beverages, Kooknet, Cyberealm Yield: 8 servings 5 x Juice of 5 lemons 5 c Cold water 3/4 c Sugar water 1 ea Lemon; cut in paper thin -slices 1 ea Tray ice cubes Squeeze the juice from 5 fresh lemons and pour it thru a coarse strainer into a pitcher. Add 4c cold water and sugar water to taste, adding another cup of water if the lemons are particularly juicy. Add lemon slices and ice cubes and stir to blend and bruise the lemon a bit. Pour into tall glass and enjoy. Sugar water--1/2c sugar to 1c hot water. Pour water over the sugar and stir til dissolved. Store in covered jar in frig. From Home Coking Echo Posted by Marge Clark Posted by Michael Prothro,Mike's Sunshine Resort * Fayetteville,AR * (501)521-8920þ MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: STRAWBERRY LEMONADE Categories: Beverages, Fruits, Kooknet, Cyberealm Yield: 4 servings 1 qt Fresh Strawberries, Hulled 3 c Cold Water 3/4 c Lemon Juice 3/4 c Sugar * 2 c Club Soda, Chilled 1 x Ice 1 x Garnishes ** * Up to 1 cup sugar may be used to sweeten lemonade. ** Garnishes could be more strawberries and/or mint leaves. ~------------------------------------------------------ ~------------------ In blender containier, puree strawberries. In pitcher, combine pureed strawberries, water, lemon juice, and sugar; stir until sugar dissolves. Add club soda. Serve over ice and garnish with strawberries and/or mint leaves. Posted by Michael Prothro,Mike's Sunshine Resort * Fayetteville,AR * (501)521-8920þ MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: STATE FAIR LEMONADE Categories: Beverages, Kooknet, Cyberealm Yield: 1 gallon 8 Lemons 1 c Sugar 10 Ice cubes Bring lemons to room temp. Roll; slice in half and squeeze into gallon container. Toss lemon rinds into container. Pour sugar over rinds. Let sit for one half hour. Add ice cubes and enough water to fill container. Stir and serve. Each 12 oz serving has 91 calories and 0 grams fat. Source: Store ad Posted by Michael Prothro,Mike's Sunshine Resort * Fayetteville,AR * (501)521-8920þ MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: BEST EVER LEMONADE^ Categories: Beverages, Kooknet, Cyberealm Yield: 1 servings 4 Lemons 1 c Sugar 1 qt Water Peel lemons and put rinds into a bowl. Cover with sugar and let stand a half hour. Boil water, pour over lemons and sugar. When cool, take out rinds. Squeeze lemons, strain and add to sugar mixture. Chill and serve ice cold. Many of the recipes in this collection did not contain amounts or oven temperatures. I have typed them in as they appear in the book, typos and all. Depression Era Recipes Patricia R. Wagner ISBN 0-934860-55-6 Entered by Carolyn Shaw 5-95 Posted by Michael Prothro,Mike's Sunshine Resort * Fayetteville,AR * (501)521-8920þ MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: MINTED LEMONADE Categories: Ethnic, Beverages, Kooknet, Cyberealm Yield: 1 servings MMMMM----------------INFO: FROM YANKEE MAGAZINE--------------------- Posted by Perry Lowell, -INTERCOOK Echo, May '92 3 c Sugar 1 1/2 c Water 9 Lemons, sliced and seeded 1 c Fresh mint leaves, loosely -packed 1 ga Cold water In a saucepan, combine the sugar, water, and sliced lemons. Heat to a boil and simmer for 5 minutes. Remove from heat and add mint leaves. Cool. Combine with cold water, mixing well. Strain into ice-filled glasses. Garnish each glass with a slice of lemon and a sprig of mint. Makes approximately 1 gallon. Courtesy of Shareware Posted by Michael Prothro,Mike's Sunshine Resort * Fayetteville,AR * (501)521-8920þ MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Energizer Categories: Beverages, Kooknet, Cyberealm Yield: 2 servings 2 pk Carnation Instant Breakfast -Powder; any flavor 16 oz Skim Milk 2 Bananas 2 tb Peanut Butter Place all ingredients in a blender and blend until smooth. Per serving: 414 calories, 10 g fat, 17 g protein, 4 mg cholesterol, 70 g carbohydrates, 304 mg sodium. Note: This is a great high-energy drink when you've missed a meal or when you're trying to add some high-powered calories to build muscle. It is well-rounded in nutrients and will help you meet you high-performance nutritional needs. Source: San Francisco Examiner, 19 July 1995 Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Fuzzy Navel Categories: Beverages, Kooknet, Cyberealm Yield: 2 servings 1 md Peach; peeled 8 oz Low-Fat Peach Yogurt 4 oz Orange Juice 4 oz Ginger Ale Combine the peaches, yogurt, and juice into a blender and blend until smooth. Divide the ginger ale among serving glasses and add a portion of yogurt to each. Watch it foam, and enjoy. Per serving: 178 calories, 1 g fat, 6 g protein, 5 mg cholesterol, 37 g carbohydrates, 73 mg sodium. Note: This is high in calcium, vitamin A and potassium. It is especially good a few hours after a good run on a balmy summer day. Source: San Francisco Examiner Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Fluid-Replacer Sports Drink Categories: Beverages, Kooknet, Cyberealm Yield: 2 servings 16 oz Prepared Caffeine-Free Lemon -Tea 2 tb Sugar 1/8 ts Salt 2 oz Orange Juice Dissolve the sugar and salt in the hot tea. Cool. Blend the tea and orange juice in a blender or shaker. Drink cold for best taste. Per Serving: 60 calories, less than 1 g fat, less than 1 g protein, 15 g carbohydrates, 130 mg sodium, no cholesterol. Notes: This is good as a fluid-replacer before, during and after workouts. Keeps in the refrigerator for up to a week, so you can make a double or triple recipe. Freeze it in your water bottle for a cool drink on a long hot ride. Source: San Francisco Examiner Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Tube Steak Delight OBSCENE Categories: Native amer, Meats, Cyberealm Yield: 8 inches 1 ea Indian totem pole 1 ea Warm moist mouth (etc.) 1 ea Bottle Maccaroni Grill wine Mix all ingredients well and marinate for 1-2 hours. Then, slip red meat into German territory and begin ass-ault in Earnest (or whoever is available!). Don't stop until they all cum home! Have a great weekend!! Only from the incredible mind of Loren Martin MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: CHEESECAKE COOKIES Cyberealm Categories: Kooknet, Cyberealm, Cheesecake, Cakes, Desserts Yield: 16 servings (Crust): 5 T Butter, softened 1/3 c Brown sugar, packed 1 c Flour (Filling): 1 pk (8oz) Cream cheese, softened 1/2 c Sugar 1 Egg 2 T Milk 1 T Lemon juice 1/2 t Vanilla Heat oven to 350 degrees F. In a medium-size bowl blend together butter, brown sugar, and flour with a fork until mixture resembles course crumbs. Put 1 cup of the mixture aside for topping. Press remaining mixture into an 8x8x2 inch baking dish; bake for 15 minutes. In another bowl combine sugar and cream cheese, mixing until smooth. Thoroughly beat in egg, milk, lemon juice, and vanilla. Spread over the baked crust and sprinkle with remaining brown sugar mixture. Bake for 25 minutes. Let cool, then chill for at least 1 hour. Cut into 16 squares; serve. Edited to MM format by: Lois Flack, CYBEREALM BBS, Watertown, NY - Home of Kook-Net (315)782-1120 - MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: CHEESECAKE COOKIES SQUARES Categories: Kooknet, Cyberealm, Cheesecake, Cakes, Desserts Yield: 16 servings (Crust): 1/3 c Butter 1/3 c Brown sugar 1 c Whole wheat flour 1/2 c Chopped walnuts OR- -sesame seeds OR - -sunflower seeds (Filling): 1/4 c Honey 8 oz Cream cheese, softened 1 Egg 2 tb Milk 1 tb Lemon juice Grated peel of 1 lemon 1/2 ts Vanilla 1/2 ts Nutmeg (optional) (Topping): Reserved crumb mixture Sliced fruit (apples, pears, -peaches, etc.) OR nuts With a pastry cutter, blend whole wheat flour, brown sugar, and butter to make a crumbly mixture. Stir in chopped nuts or seeds. Reserve 1/2 cup of the mixture for topping. Press remaining crumbs into an 8 inch square baking dish that has been lightly oiled. Bake at 350 degrees F. for 12-15 minutes. Beat filling ingredients until smooth and pour over the prepared crust. Sprinkle with the reserved crumb mixture. Add fruit or nuts over top and bake at 350 degrees F. for 25 minutes. Cool and then refrigerate. Cut into 2 inch squares. Store in the refrigerator. Edited to MM format by: Lois Flack, CYBEREALM BBS, Watertown, NY - Home of Kook-Net (315)782-1120 - MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: APPLE STREUSEL CHEESECAKE Categories: Kooknet, Cyberealm, Cheesecake, Cakes, Desserts Yield: 1 cheesecake I make this cheesecake often, especially in the fall. I don't use special recipe, just make a plain, New York type cheesecake, but add apple pie spices like cinnamon and nutmeg (to taste). Then add diced fresh apples to taste (couple of cups usually). Then top the whole thing with a streusel topping (butter, sugar and a little flour all cut up together) like you would put on a Dutch Apple Pie and bake as the directions for the plain cheesecake suggest. It is wonderful. Edited to MM format by: Lois Flack, CYBEREALM BBS, Watertown, NY - Home of Kook-Net (315)782-1120 - MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: CHOCOLATE CAPPUCINO CHEESECAKE Categories: Kooknet, Cyberealm, Cheesecake, Cakes, Desserts Yield: 1 cake (Crust): 1 c Chocolate wafer crumbs 1/4 c Soften butter 2 T Sugar 1/4 t Cinnamon : (Filling): 24 oz Cream cheese, room temperature 1 c Granulated sugar 3 lg Eggs 8 1 inch squares semisweet chocolate 2 T Whipping cream 1 c Sour cream 1/4 t Salt 2 t Instant espresso coffee 1/4 c Hot water 1/4 c Coffee liqueur 2 t Vanilla extract : (Garnish): : Real leaves : Melted chocolate 1 c Whipping cream 2 T Powdered sugar 2 T Coffee liqueur Combine chocolate wafer crumbs, butter, sugar and cinnamon. Mix well. Press mixture into buttered springform pan. Set aside. Beat cream cheese until smooth. Gradually add sugar, mixing until well blended. Add eggs, one at a time. Beat at low speed until very smooth. Melt chocolate with cream over boiling water, stir until smooth. Blend well with cheese mixture. Add sour cream, salt, coffee liqueur and vanilla; beat until smooth. Turn into pan. Bake in center of oven at 350 degrees F. for 45 minutes or until sides are puffed. Center will be soft but will firm up when chilled. Turn off oven; leave door ajar. Allow cake to cool in oven for 45 minutes. Cover. Chill for 12 hours. Brush real leaves on one side with melted chocolate. Freeze until firm. Peel off leaves. Freeze until needed. Whip cream. Flavor with sugar and liqueur. Garnish cheesecake with mounds of whipped cream and chocolate leaves. Edited to MM format by: Lois Flack, CYBEREALM BBS, Watertown, NY - Home of Kook-Net (315)782-1120 - MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: BAKED APPLES from Lois Flack Categories: Desserts, Fruits, Cyberealm, Kooknet Yield: 6 servings 6 lg Baking apples 1/2 ts Cinnamon 1/4 ts Nutmeg 12 tb Brown sugar 1 1/2 ts Butter 1. Wash and core apples, then remove a 1 inch strip of peel around the middle of each apple. 2. Place apples in a 2 quart square baking dish. 3. Mix sugar, and spices in a small bowl. 4. Fill center of each apple with mixture and dot with 1/4 ts. butter. 5. Add enough water to baking dish to cover the bottom of the dish. 6. Bake uncovered, at 350ø until apples are tender. Baste with glaze occasionally. Serve warm, covered with some of the baking glaze and real whipped cream. Tip: MacIntosh or Granny Smith apples are great for this. From the kitchen of Lois Flack: * CYBEREALM BBS - Kook-Net -(315)786-1120 * MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: CHERRY CHEESECAKE DELIGHT (LO-FAT) Categories: Kooknet, Cyberealm, Cheesecake, Cakes, Low-fat Yield: 1 cake (Crust): 2 c Crushed Snackwells brand- : -Fat Free Cinnamon Snacks- : -(about 1 1/2 boxes) 3 T Sugar or 1 1/2 Tbsp sugar : + 1 1/2 packets Sweet N Lo 3 T -4 T Liquid Butter Buds* : (Filling): 8 oz Philadelphia Brand- : -FAT FREE CREAM CHEESE. 1/2 c Sugar or 1/4 cup sugar + 3 pckts Sweet N Lo 2 Egg Beaters (1/2 cup) 1 t Lemon juice 1 t Vanilla 3 T Flour : (Topping): 1 cn 21 oz of regular or lite- : -cherry pie filling- if : -using lite ADD 1 pack- : -Sweet n Lo and 1 tsp- : -almond extract 2 c Prepared DREAM WHIP 2 T Grape Nuts cereal * (Butter Buds come in a powder form for sprinkling on corn etc. AND they come in foil packs you mix with 4 oz of water to make an excellent Butter Substitute that's FAT FREE and excels in cooking) Combine the crust ingredients and press into bottom of 9 X 13 inch casserole dish that has been sprayed with NONFAT cooking spray. Beat all the filling ingredients together until smooth. Pour into the prepared baking dish. Bake at 350 degrees F. for 20-30 minutes. Cool. Spread Cherry Pie filling over top. Top with Dream Whip and sprinkle grape nuts on top. Edited to MM format by: Lois Flack, CYBEREALM BBS, Watertown, NY - Home of Kook-Net (315)782-1120 - MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Chef Freddy's Simply Peachy Apple Pie Categories: Cyberealm, Desserts, Pies, Kooknet Yield: 8 slices MMMMM-----------------------FOR THE CRUST---------------------------- 2 Pie crusts [10" unbaked] MMMMM----------------------FOR THE FILLING--------------------------- 1 1/4 c Sugar 1/2 c Flour 1 1/2 ts Apple pie spice 4 lg Peaches [fresh][peeled Pitted & finely sliced] 5 lg Apples [Granny Smith] [cored, peeled, & finely Sliced] 2 tb Butter MMMMM----------------------FOR THE TOPPING--------------------------- 1 tb Butter 2 tb Sugar 1/2 ts Apple pie spice 1) Pre-heat oven to 425ø... 2) Combine the sugar, flour, and the spice in a small bowl and mix well, then add the sliced fruit, tossing to coat all of the slices... 3) Spoon the filling into the bottom pie crust in a deep dish pie pan, with the deepest part in the middle. Pat the 2 tb of butter and arrange them on top of the apples. Moisten the edges of the bottom crust with water and put the top crust on sealing the edges. put strips of aluminum foil around the edges of the pie to prevent scoarching... 4) Combine the 1 tb butter [melted] and the « ts spice and brush the top of the crust, bake @ 425ø for 15 min. then reduce heat to 400ø and bake for 40 min... 5) Let stand to desired serving temp. and serve with french vanilla ice cream topped with a sprinkle of cinnamon... 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) v8.02 Title: ARIZONA SUNSET CHEESECAKE Categories: Kooknet, Cyberealm, Cheesecake, Cakes, Desserts Yield: 1 cheesecake (Shortbread Crust): 1 1/2 c Flour 1/2 c Finely ground pecans 1/3 c Sugar 1 lg Egg, separated 1/2 c Butter, softened (Cranberry Glaze Filling) 1 cn Whole berry cranberry- -sauce OR 2 cups cranberry -orange relish 2 tb Sugar 1 tb Cornstarch 1 tb Grated lemon zest 1 tb Lemon juice (White Chocolate Filling): 1 1/2 c Fresh orange juice 1-3 Inch x 1 inch piece- -of orange peel -(orange part only) 4 8 oz pkgs cream cheese 2/3 c Sugar 1 tb Grated orange zest 2 tb Cranberry Liqueur (such- -as Crantasia Schnapps) 8 oz White chocolate, melted 4 Eggs (Candied Oranges Topping): 4 c Water 2 c Sugar 3 Seedless oranges (unpeeled)- -cut into paper-thin slices (Garnish): Whipped Cream Shortbread Crust: Preheat the oven to 400 degrees F. Working on a large flat surface, such as a pastry board, place flour, pecans, and sugar in the center of the surface and mix together. Form a small depression or well in the center of the mound. Add the egg yolk and the softened butter to the well, then blend these with the dry mixture. Mix the ingredients thoroughly using your hands -- there is no substitute for warm hands. Shape the dough into a ball and wrap in plastic wrap. Chill for at least 10 minutes. Roll out the dough to a thickness of about 1/4-inch. You should have a circle of about 11 inches in diameter. For best results, roll out your dough between 2 sheets of waxed paper, then peel away the paper and cut the crust in a 9 inch circle. Place the circle inside a 9 inch springform pan. Prick the crust several times with a fork to keep the crust from puffing up during the baking. Place the springform pan in the oven and bake for 15 to 20 minutes, or until light brown. Allow to cool. Using the leftover dough, line the sides of the springform pan. Press the dough against the sides of the pan, smoothing it so as to have a continuous layer of crust all the way around the sides of the pan. Make sure that the side crust meets the bottom crust all the way around. Brush the reserved egg white onto the shell, covering the bottom and sides. This will seal the dough and keep it from becoming soggy. Set aside until ready to use. Cranberry Glaze Filling: Mix the sugar and cornstarch together in a small saucepan. Stir in the cranberry sauce. Cook over medium heat, stirring constantly, until thick. Stir in the lemon zest and lemon juice. Set aside to cool slightly. White Chocolate Filling: Reset the oven to 350 degrees F. Boil the orange juice and piece of orange peel in a heavy medium saucepan until the juice is reduced to 3 Tbsp - about 12 minutes. Remove and discard the strip of orange peel and set aside the reduced orange juice. Using an electric mixer, beat the cream cheese, sugar, grated orange zest, Crantasia, and reduced orange juice until smooth. Beat in the melted white chocolate and then the eggs, one at a time, beating just until combined. Pour the cranberry glaze filling into the prepared crust, spreading evenly. Pour the white chocolate filling over the cranberry layer and bake about 50 minutes (the top will be dry and the sides puffed slightly - the center will not be set). Move cheesecake to a wire rack and cool completely to room temperature. Chill in the refrigerator overnight. Candied Oranges Topping: Cover a wire rack with waxed paper. Set aside. Combine the water and sugar in a heavy shallow wide skillet. Stir over medium heat until the sugar dissolves. Simmer 5 minutes longer. Add the orange slices 1 at a time and adjust the heat so that the syrup bubbles only around the edges of the pan. Cook the oranges for one hour. Turn over the top layer of oranges and cook until the oranges are translucent and the orange peels tender, about another one hour longer. Lift and drain each orange slice out of the syrup, and arrange the slices in a single layer on the prepared rack. Let dry 1 hour. Boil the orange-sugar syrup until thick, about 6 minutes. Loosen and remove the sides of the springform pan. Set the cheesecake on a serving dish. Overlap the candied orange slices around the top of the cheesecake. Reheat the orange syrup, if necessary, and brush over the orange slices. Drizzle any remainder over each serving. Garnish: whipped cream Garnish each serving (if you dare) with a generous dollop of whipped cream. NOTE: You may substitute grapefruits for the oranges in the Candied Oranges Topping if you prefer. Edited to MM format by: Lois Flack, CYBEREALM BBS, Watertown, NY - Home of Kook-Net (315)782-1120 - MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Peach Nutmeg Frappe Categories: Desserts, Fruits, Cyberealm, Kooknet Yield: 2 servings 1 c Fresh or frozen peach slices 1 c Vanilla low-fat ice cream 1/2 c Skim milk 1 tb Powdered sugar 1/8 ts Ground nutmeg Mint sprigs (optiona Additional ground nu -(optional) Combine the peach slices, ice cream, milk, powdered sugar, and 1/8 teaspoon nutmeg in a blender, and process until smooth. Pour the frap into glasses. Garnish with mint sprigs, and sprinkle with additional nutmeg, if desired. Serve immediately. Yield: 2 servings (serving size: 1 cup). CALORIES 165 (17% from fat); PROTEIN 5.2g; FAT 3.1g; CARB 31.2g; CHOL 10mg; SODIUM 88mg Source: Cooking Light's Quick & Easy Weeknights 1995 Posted by Lisa Clarke, Polka-Dot BBS MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Chez' Freddy's House Brownies Categories: Cyberealm, Desserts, Cookies, Kooknet Yield: 12 servings 1 Chocolate Cake mix 1 cn Condensed sweetened milk 16 oz Chocolate (or fudge) syrup 1 lg (tub) Chocolate CoolWhip 1 c Walnuts [crushed] 1. Prepare the chocolate cake mix according to package directions, in a 12" x 15" baking sheet pan that is greased and floured. Let cool to room temperature. 2a. Remove cake from oven and immediately poke holes in the top of the cake with a wooden spoon handle then... 2b. Heat the condensed milk and the chocolate (or fudge) syrup `til free flowing liquid (like water) and pour the evaporated milk in them... then the chocolate (or fudge) syrup in them as well... 3. Cover the top with the crushed nuts and refrigerate `til dessert is to be served... 4. Remove from the fridge and, top with the cool whip, garnish with additional syrup, slice and serve... Source: Ms. Debbie Aubertine Clayton NY and... Chez' Freddy's Kitchen @ Cyberealm bbs in Watertown NY home of KOOKNET @ (315) 786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Chez' Freddy's Alternative Brownies Categories: Cyberealm, Desserts, Cookies, Kooknet Yield: 12 servings 1 French Vanilla cake mix 1 cn 21 oz crushed pineapple [drained] 3/4 c Coconut [shredded] 1 cn Condensed sweetened milk 16 oz Pineapple ice cream topping 1 lg (tub) CoolWhip 1 tb Cinnamon/sugar 1. Prepare the cake mix according to package directions, adding in the drained pineapple and the coconut, and pour into a 12" x 15" baking sheet pan that is greased and floured. Let cool to room temperature. 2a. Remove cake from oven and immediately poke holes in the top of the cake with a wooden spoon handle then... 2b. Heat the condensed milk and the pineapple topping `til free flowing liquid (like water) and pour the evaporated milk in them... then the pineapple topping in them as well... 3. Dust the top with the cinnamon/sugar and refrigerate `til dessert is to be served... 4. Remove from the fridge and, top with the cool whip, garnish with additional syrup, cinnamon/sugar, slice and serve... Source: Chez' Freddy's Kitchen @ Cyberealm bbs in Watertown NY home of KOOKNET @ (315) 786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Chef Freddy's Strawberry-Glazed Fruit Tart Categories: Cyberealm, Desserts, Fruits, Kooknet Yield: 6 servings 1 qt Strawberrys [cleaned & halved] 1 cn Pineapple chunks [drained] 16 oz (jar) Strawberry glaze 1 9" shortbread pie shell 1 tb Cinnamon/sugar 1) Prepare the pie shell according to the directions, for baking... and sprinkle with « tb of the cinnamon sugar before baking. 2) In a large bowl toss together the fruit slices and chunks, and chill while the pie shell cools, then fold in the glaze... 3) Add the fruit mix to the pie shell being carefull not to over fill it then sprinkle the additional cinnamon/sugar over the top... 4) Chill for at least 1 hour and preferably overnight, top with whipped cream or your other desired topping and serve cold... Source: loosly adapted from a recipe found in Cyber-space Formatted to MM format by Fred Goslin in Chef Freddy's Kitchen @ Cyberealm Bbs, home of KookNet, in Watertown NY @ (315) 786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Lemon-pineapple delight Categories: Cyberealm, Desserts, Pies, Kooknet Yield: 6 servings 1 pk Vanilla wafers 1 2lb tub CoolWhip 1 pk Lemon pie filling [prepared] 1 cn Pineapple [crushed][drained] Lemon zest and chunk Pineapple for garnish. 1. Reserve 12 or so, of the vanilla wafers for the back crust and then finely crush the remaining cookies. Pack the crushed cookies into a 9" pie pan and stand the whole cookies up on edge around the edge of the pan to form the back crust... 2. Combine the Coolwhip, pie filling, and drained pineapple in a large bowl, and when uniformly blended, pour into the pie shell leaving no air pockets... 3. Place in freezer for at least 2 to 3 hours and remove at least 45 min. prior to serving. 4. Garnish with the chunk pineapple and the zest, slice and serve... Note... Any sort of citrus pie filling can be used as long as it is prepared prior to blending with the CoolWhip. The pie filling must not be hot or warm when blending with the Cool Whip... Source: Chez' Freddy's kitchen, somewhere in the back corner of Cyberealm Bbs in Watertown NY @ (315) 786-1120 home of KookNet MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Rules for Baking a Beautiful Cheesecake Categories: Kooknet, Cyberealm, Cheesecake Yield: 4 rules ================================================= RULES FOR BAKING A BEAUTIFUL CHEESECAKE ================================================= 1. Beat cheese and sugar together until very smooth and fluffy and the sugar is completely dissolved. 2. Beat in eggs 1 at a time just long enough to thoroughly blend. DO NOT OVER BEAT. 3. To avoid cracking on the top of the cheesecake: Place a pan of hot water on the floor of the oven during baking time. Check that your oven is NOT drafty. Check the accuracy of your oven temperature. A too-hot oven WILL cause cracks. DO NOT "peek" at the cheesecake during baking time. Use the proper size pan. If you use another size pan, adjust the baking time accordingly. DO NOT over bake. Baking time IS important. Run a spatula around the sides of the pan to loosen cheesecake immediately after baking. Cool the baked cheesecake to room temperature COMPLETELY before refrigerating. A hot, or even warm cheesecake, in the refrigerator WILL definitely crack. 4. Even the non-amateur, following all the rules, will occasionally produce a cracked cheesecake. If so, simply cover the top of the cheesecake with one of your favorite toppings and pretend you didn't notice. The cheesecake will taste wonderful just the same. (I think that's why so many cheesecakes have toppings anyway!) Edited to MM format by: Lois Flack, CYBEREALM BBS, Watertown, NY Home of Kook-Net (315)782-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: BLUE CHEESE CHEESECAKE Categories: Kooknet, Cyberealm, Cheesecake Yield: 8 " cake Crust: 2 T Butter or margarine 1 c Cheese crackers, crushed : Filling: 16 oz Cream cheese, softened 8 oz Blue cheese 3 Eggs 1/4 c Flour 1/4 t Salt 1 c Medium picante sauce 1 c Sour cream 1/2 c Chopped green onions 1/2 c Chopped walnuts : Garnish: : chopped parsley : tomato roses : chopped green onions Preheat oven to 325 deg. Butter 8-inch springform pan; sprinkle cracker crumbs on bottom and sides. Blend cheeses, eggs, flour, salt, picante sauce and sour cream. Fold in onions. Pour mixture into pan and sprinkle with walnuts. Bake one hour. Cool and chill overnight. Garnish with parsley and tomato roses, or with additional chopped green onions, if desired. serve at room temperature on crackers. Edited to MM format by: Lois Flack, CYBEREALM BBS, Watertown, NY - Home of Kook-Net (315)782-1120 - MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: SAUSAGE AND BISCUITS Categories: Cyberealm, Breakfast, Kooknet Yield: 4 servings 1 lb Breakfast sausage 1/4 c Flour 1 ts Salt 2 c Milk; or half milk, Half cream Make the biscuits with baking mix such as Jiffy or Bisquik, cutting in some additional butter if fat and calories don't scare you. Break up the sausage as you brown it in frying pan. Then remove meat and set aside. Drain all but about 1/4 cup of the fat from the pan; remove pan from heat and stir in flour. Add milk gradually, stirring. Return pan to heat and cook as with any white sauce, stirring until thick and smooth. Return sausage to sauce, turn heat low, and let simmer a bit to blend flavors. Taste for seasoning; you are unlikely to want pepper, but you may need a bit more salt. Serve with eggs of you choice, but scrambled is my preference... Source: Esther H. Vail, Rochester NY USA Formatted to MM format by Fred Goslin in Watertown NY on Cyberealm Bbs, home of KookNet @ (315) 786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Fricassee of Rabbit Categories: Cyberealm, Meats, Kooknet, Wild game Yield: 6 servings 6 lb Rabbit [skinned & cut up] 4 Egg yolks [beaten] 2 c Bread crumbs 1/8 ts Mace 1/8 ts Nutmeg 1/4 c Olive oil 2 c Brown gravy 1 c Red wine 1/2 lb Fresh mushrooms, sliced Salt to taste 2 tb Butter 2 tb Flour Rub the rabbit pieces with the egg yolks and roll in bread crumbs to which you have added the mace and mutmeg. Fry in butter or oil in a black frying pan or Dutch oven until well browned. Add the remaining ingredients except the flour and butter and stir until thick. Cover and simmer until tender. Make a roux by mixing the butter and the flour over low heat and use to thicken the meat juices to desired consistancy for a gravy... Source: found floating in Cyberspace and formatted to MM format by Fred Goslin in Watertown NY on Cyberealm Bbs home of KookNet @ (315) 786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Herb Roasted Rabbit and Potatoes Categories: Cyberealm, Wild game, Kooknet Yield: 6 servings 4 lb Rabbit [cut into 8 pieces, Rinsed & patted dry] 8 md Red potatoes [quartered] 24 lg Cloves garlic 6 tb Olive oil 4 oz Slab bacon, [rind removed & cut into 1" cubes] 6 tb Fresh rosemary leaves OR 2 tb Dried rosemary 2 ts Coarsely ground black pepper Coarse salt, to taste (optional) 6 Sprigs rosemary, for garnish 1. Preheat the oven to 400 degrees 2. Place the potatoes and garlic cloves in a large shallow roasting pan. Sprinkle with 1 tablespoon of the olive oil, and toss to coat. Bake for 30 minutes. 3. While the potatoes and garlic are roasting, combine the bacon and 2 tablespoons of the oil in a large skillet, and place over low heat. Cook just until the bacon begins to wilt. Then remove the bacon with a slotted spoon, and set it aside. 4. Saute the rabbit, in batches if necessary, in the skillet, setting the pieces aside as they are browned. Reserve 2 tablespoons of the pan drippings. 5. Remove the roasting pan from the oven, and reduce the heat to 350 degrees. 6. Add the rabbit, rosemary, pepper, coarse salt, reserved pan drippings, and remaining 3 tablespoons oil to the roasting pan with the potatoes and garlic. Toss thoroughly, and return the pan to the oven. Bake for 20 minutes. 7. Sprinkle the reserved bacon over the top, and bake until the meat is tender and the vegetables are golden, another 20 minutes. 8. Arrange the mixture on a warmed platter, and garnish with the rosemary sprigs. Source: found floating in Cyberspace and formatted to MM format by Fred Goslin in Watertown NY on Cyberealm Bbs home of KookNet @ (315) 786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Chez' Freddy's Fried Eskimo Balls Categories: Cyberealm, Desserts, Kooknet Yield: 4 servings 1 pt Vanilla ice cream (or Flavor of your choice) 2 Egg whites 3 tb (3 ounces) almond paste 3/4 c Graham cracker crumbs 3 c Vegetable oil (for frying) 4 Peach halves, [fresh or Canned & well drained] 1 c Vanilla Sauce recipe follows 3 tb Chopped walnuts 4 Sprigs mint MMMMM-----------------------FOR THE SAUCE---------------------------- 2 c Milk 2 c Honey 1/2 c Sugar 1/8 ts Yellow food coloring [if desired] 3 tb Cornstarch 4 tb Water 1 1/2 ts Vanilla extract 1) Scoop ice cream into 4 balls. Freeze until very hard. 2) Blend egg whites into almond paste until smooth. Dip ice cream balls into almond paste mixture, then coat heavily with graham cracker crumbs. 3) Freeze until very hard. Store, wrapped, in freezer until serving time. 4) When ready to serve, heat oil in 1 1/2-quart saucepan to 360 degrees F. and fry one ball at a time until golden brown, about 15 seconds. Drain on paper towels. 5) Serve at once in a peach half in a champagne glass. Top with vanilla sauce, chopped walnuts and a sprig of mint. For Vanilla Sauce NOTE... If RICH is the way you want it then you may proceed, if not, caution would be the word of advice here... a) Heat milk, honey, sugar, and food coloring to boiling point. Dissolve cornstarch in water and stir into hot liquid. b) Cook and stir until mixture boils and is thickened. c) Let cool and blend in vanilla. d) Serve over ice cream balls and fruit... Source: found floating in Cyberspace and formatted to MM format by Fred Goslin in Watertown NY on Cyberealm Bbs home of KookNet @ (315) 786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Goalpost Crunch Categories: Cyberealm, Snacks, Kooknet Yield: 1 batch 3 c Rice chex cereal 3 c Corn chex ceral 3 c Mini pretzels 3 c Wheat chex ceral 1 c Peanuts 1 c Brown sugar [packed] 1/2 c Butter 1/4 c [light] corn syrup 1 ts Vanilla 1/2 ts Soda Combine all of the cerals and nuts in 4 qt bowl and set aside, (you may subsitute what ever sorts of cereals that you prefer as long as the overall quantity remains the same.) In a 2 qt glass bowl mix together the brown sugar, butter, and corn syrup,microwave on high until mixture boils (3 - 3 1/2 min). Stir once to dissolve sugar. Microwave on 30% - 4 min or until mixture is golden brown. Then stir in the vanilla and soda... Pour over dry cereal mixture. Toss to coat evenly. Microwave on high uncovered 4 1/2 to 5 min, or until lightly glossed. Stir twice. Spoon onto waxed paper. Cool and break into pieces or chunks. Store in tight container. Source: found floating in Cyberspace and formatted to MM format by Fred Goslin in Watertown NY on Cyberealm Bbs home of KookNet @ (315) 786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Switzle Categories: Cyberealm, Beverages, Kooknet Yield: 2 quarts MMMMM----------------FROM THE BAR AT CHEF FREDDYS--------------------- 2 qt Water 1 c Sugar 1 tb Ginger 6 tb Vinegar Ice if desired... In a 2 quart pitcher or other container mix all ingredients and stir (or shake) well. Add ice if desired... From Stephani Lea Goslin and Cyberealm Bbs at (315) 786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Big Buy Double Decker Hamburger Categories: Meats, Cyberealm, Sandwiches, Kooknet Yield: 4 sandwiches 1 lb Ground chuck 8 Hamburger Buns 3 tb Big Buy Hamburger Sauce per -patty (see below) Lettuce, shredded American Cheese Pickles (optional) MMMMM------------------BIG BUY HAMBURGER SAUCE----------------------- 1 c Mayonnaise 1/4 c Heinz Chili Sauce 1/4 c Ketchup 3 tb Sugar 1/2 c Pickle relish & do NOT drain 1 ds Garlic salt Divide ground chuck into 8 equal portions and shape into patties, keeping each quite thin. Sear briskly on lightly greased hot grill or griddle, turning only once, till medium well. Arrange each patty on bottom half of hamburger buns. Apply 2 or 3 tablespoons of Big Buy Hamburger Sauce to each patty and then arrange a little shredded lettuce over each. Place one atop the other and a slice of American cheese over the top patty. Apply top of hamburger bun and serve at once. Makes 4 double-deckers. BIG BUY HAMBURGER SAUCE: Stir all ingredients together with fork. Refrigerate in covered container to use within 2 weeks. Makes about 2 cups. (Recipe may be divided in half.) Source: Gloria Pitzer's Secret Fast Food Recipes 1976 reprinted 1985 Posted by Michael Prothro, Mike's Sunshine Resort * Fayetteville,AR * (501)521-8920þ MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Lone John Sliver Categories: Fish, Kooknet, Cyberealm Yield: 1 recipe 2 1/2 lb Fish fillets Oil 1/2 c Beer 1/2 c Self-rising flour MMMMM-------------------------THE BATTER------------------------------ 2/3 c Beer 1/3 c Lemon juice 1 Egg 1/2 c Bisquick 1/2 c Self-rising flour THE BATTER: In a 1 1/2 quart mixing bowl, with wire whisk, whip 2/3 cup beer, lemon juice, egg, Bisquick, and 1/2 cup self-rising flour together till smooth. Then let it stand ten minutes at room temperature before using. Meanwhile place two soup or cereal bowls on counter near the stove so that you can work quickly in coating food and getting it into the hot oil. In one small bowl put 1/2 cup beer and into the other put 1/2 cup self-rising flour. Have a cookie sheet on hand. Cover half of it with paper towels for draining the fried foods. The other half leave plain for drying the coated food before you dip it into batter. Allow 1 1/2 to 2 1/2 lbs. fish fillets to serve 4 people. Cut each fillet in half to resemble triangles. Dip 1 piece at a time, first into beer. Let excess drip off. Coat lightly then in the self-rising flour. Place floured pieces on cookie sheet to dry 2 or 3 minutes. Then spear piece with 3-tined fork or tip of sharp knife & coat in prepared batter...evenly but lightly, letting excess drip back into bowl of batter. Fry few pieces at a time in 385 to 400 degrees F oil, at least 2 1/2" to 3" deep in heavy saucepan or use electric fry pan with temperature control dial to regulate heat of oil. Allow about 3 or 4 minutes per side for each piece of batter-coated fish, turning once to brown other side. Remove from oil with tip of sharp knife. Drain on paper towel. Keep warm on cookie sheet in 300 degree F oven till all pieces have been fried. SHRIMP-DEEP FRIED: Substitute large or jumbo shrimp preferably frozen, cooked, ready to serve shrimp, that have been completely thawed, following the Lone John Sliver recipe exactly, using the shrimp in place of the fish triangles. Be sure to dip the shrimp 1st in the beer and then into the self-rising flour before coating in prepared batter. Fry as directed for fish in above recipe. 1 pound serves 4. Lone John Sliver as in Long John Silver Source: Gloria Pitzer's Secret Fast Food Recipes 1975 reprinted 1985 Posted by Michael Prothro, Mike's Sunshine Resort * Fayetteville,AR * (501)521-8920þ MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Oven Fried Kentucky Chicken Categories: Poultry, Cyberealm, Kooknet Yield: 6 servings 3 c Self-rising flour 1 tb Paprika 2 pk Lipton Tomato Cup A Soup -powder 2 pk Good Seasons Italian -Dressing mix powder 1 ts Seasoned salt Pam or oil 1/4 lb Margarine or Butter 3 lb Fryer chicken In doubled plastic food bag combine well the flour, paprika, Lipton Tomato Cup A Soup powder, Good Seasons Italian Dressing mix powder and seasoned salt. Shake the mixture well to combine it in the bag, having twisted the end the bag tightly until the air inside the bag create an inflated balloon affect. Spray a jelly roll pan (10x15x3/4") with Pam or wipe it well with oil. Run a cut-up chicken fryer under cold water and let excess water drip off, or put all of the wet pieces of chicken into a colander to drain a few minutes. Dredge pieces in the flour mixture, by placing the pieces, one at a time, in the bag of seasoned flour and shaking it to coat each piece. Arrange the coated pieces, skin-side up on prepared pan. Melt margarine or butter and use a 1" wide soft bristled pastry brush (or one from a paint store with soft hair bristles -- rather than plastic bristles) and dab the melted margarine over the floured surface -- skin-side only -- of each piece of chicken. When all of the melted margarine has been divided between chicken pieces, bake it uncovered ~- without turning the pieces -- 350 degrees F -- for 1 hour or till golden brown and tender. FOR CRISPY COATING: After applying melted margarine, dust each piece with a few tablespoons more seasoned flour mixture and dab again in additional melted margarine before baking. Serves 4 to 6. Source: Gloria Pitzer's Secret Fast Food Recipes 1976 reprinted 1985 Posted by Michael Prothro, Mike's Sunshine Resort * Fayetteville,AR * (501)521-8920þ MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Wednesday's Hot & Juicy Hamburgers Categories: Meats, Cyberealm, Kooknet Yield: 15 patties 5 lb Lean ground beef 3 1/2 oz Baby food strained veal 3 1/2 oz Baby food strained beef 10 1/2 oz Campbell's beef broth 1 ts Onion salt 1 ts Seasoned salt 1/2 ts Lemon pepper 1/2 ts Finely crushed dry minced -onions (use a hammer to -flatten them) 2 tb Cup of Soup Tomato Flavor -Soup Powder Mix all of the ingredients together thoroughly, covering your hands with plastic food bags to knead it well. Or dig right in like Grandma did, remember that fingers were made before forks! Shape into patties by measuring out 2/3's cupful of mixture for each & keeping them about 1/2" thick & square in shape, about the size of a Graham cracker. The mixture makes about 15 patties, which can be individually wrapped and frozen, to be thawed about 30 minutes at room temperature or more quickly on "defrost" in the microwave oven per manufacturer's directions. They freeze well up to 6 months. Do not refrigerate for more than 2 days. Wednesday's as in Wendy's Source: Gloria Pitzer's Secret Fast Food Recipes 1976 reprinted 1985 Posted by Michael Prothro, Mike's Sunshine Resort * Fayetteville,AR * (501)521-8920þ MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: ABM Beignets Categories: Breakfast, Desserts, Kooknet, Cyberealm Yield: 24 servings 1 c Water 1 Egg 2 tb Oil 3 tb Nonfat Dry Milk Powder 1/2 ts Nutmeg 1 ts Salt 3 1/2 c Bread Flour 2 1/2 ts Yeast 1/2 c Powdered Sugar Place all ingredients except sugar in machine. Program for knead and first rise and press start. The dough will be sticky at first but will hold its shape. After the final cycle, it will be workable. When dough is finished, turn the dough out onto a floured surface and let it rest for 10 minutes. Roll the dough to a generous 1/4" thick and cut it into 2" squares. Cover the squares with a clean towel and let rise for 30 minutes. Add the powdered sugar to a medium-size clean paper bag. Lay out paper towels to drain the doughnuts. Heat 1 to 1 1/2 " of oil to 375øF. Do not add too many; add once or it may cool the oil too much. Gently brush the uncooked squares to remove any extra flour. Slide them into the heated oil. When they pop to the surface, spoon the hot oil over them constantly until they are puffed. Turn the squares and cook until they are a light golden color on both sides. It should take 1 to 2 minutes. Cut the first couple of squares in half to be sure there is not sticky uncooked dough inside. Remove from hot oil with slotted spoon and drain on paper towels. While warm, drop them, 3 or 4 at a time, into the bag with powdered sugar and shake until they are well coated. Serve immediately. Source: Desserts from your Bread Machine Typed by Meg Antczak, Fido Cooking Conference 7-19-95. Revised for Meal-Master Format by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Chocolate and Cherry Loaf ABM Categories: Breads, Desserts, Cyberealm, Kooknet Yield: 8 servings 1/3 c Half-And-Half; plus 2 tb Half-And-Half 2 Eggs 3/4 ts Orange Rind; grated 1/4 c Sugar 1 ts Salt 3 c Bread Flour 2 1/2 ts Yeast 3/4 c Semisweet Chocolate; chopped 4 oz Dried Cherries; soaked in 1/4 c Orange Juice; overnight Place all the ingredients except cherry mixture and chocolate in the machine, program for basic white bread and press start. After 33 minutes have elapsed, add the cherries with any remaining liquid and the chocolate. Source: Desserts from your Bread Machine Typed by Meg Antczak, Fido Cooking Conference 07-19-95 Revised for Meal-Master Format by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Lemon Poppy Seed Sweet Bread ABM Categories: Breads, Cyberealm, Kooknet Yield: 8 servings 8 oz Lowfat Lemon Yogurt 2 tb Oil 2 Eggs 2 tb Lemon Rind; finely minced 1 ts Salt 3 tb Sugar 4 tb Buttermilk; dried 3 1/3 c Bread Flour 3 tb Poppy Seeds 1 tb Yeast Place all ingredients in the machine. Program for sweet bread or basic white bread and push start. Source: Desserts from Your Bread Machine Typed by Meg Antczak, Fido Cooking Conference 07-19-95 Revised for Meal-Master Format by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Molasses Doughnuts ABM Categories: Desserts, Breads, Kooknet, Cyberealm Yield: 16 doughnuts 3 tb Shortening 3 Eggs 1/2 c Molasses 1/2 c Water 1/2 ts Salt 2 ts Baking Powder 4 tb Buttermilk; dried 1 ts Ginger 2 ts Cinnamon 3 3/4 c Flour 1 1/2 ts Yeast 1/2 c Powdered Sugar; or 1/2 c Granulated Sugar Make sure all ingredients are at room temperature. Place the first 11 ingredients in the machine. Program for knead and first rise and press start. The dough will be just a little sticky; a tiny amount will stick to your finger. It does hold some shape while kneading. Flour your work surface and rolling pin. When the cycle is complete, turn the dough out onto the floured surface and let it sit for 10 minutes. Roll the dough to 1/3" thick. Use enough flour to keep the dough from sticking. Cut doughnuts with cutter. Place the doughnuts on a greased baking sheet and cover with a clean towel. Let rise for 1 hour, or until doubled in bulk. Heat 1 1/2 to 2" of oil in saucepan or deep fryer. Use a thermometer to help keep the temperature constant. Fry 2 to 3 doughnuts at a time. Fry them for 2 to 3 minutes, turning frequently and spooning the hot oil over them. Remove with slotted spoon and drain on paper towels. Check the first few for doneness. Shake the warm doughnuts, 3 or 4 at a time, in a sturdy paper bag with sugar in it. Source: Desserts from your Bread Machine Typed by Meg Antczak, Fido Coking Conference 07-19-95 Revised for Meal-Master Format by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Pecan Coffee Cake ABM Categories: Breads, Desserts, Cyberealm, Kooknet Yield: 10 servings 1 1/2 Unsalted Butter; at room -temperature 3 Eggs 3 Egg Yolks 2 ts Vanilla Extract 1/2 c Sugar 3 1/4 c Flour 1/2 ts Salt 1 tb Yeast MMMMM--------------------------FILLING------------------------------- 6 tb Unsalted butter; cut into 1" -pieces 1 1/2 c Dark Brown Sugar 1/3 c Corn Syrup 3 tb Molasses 1/4 c Heavy Cream 2 c Pecan Halves; toasted Place all dough ingredients in the machine. Program for knead and first rise and press start. At the end of the final cycle, transfer the dough to a well-oiled bowl, cover it with plastic and refrigerate for 2 hours. Generously butter a 12 cup bundt pan. Place the butter, sugar, corn syrup and molasses in a 2 quart saucepan set over medium heat. Allow the mixture to come to a boil. Cook 2 minutes at full boil. Remove from the heat and add the cream. Stir in combine and then immediately stir in the pecans. Continue to mix until all the pecans are covered. Pour a third of the filling into the prepared pan and set aside the rest to cool while you prepare the dough. On a lightly floured work surface, roll the dough into a 20 x 9 inch rectangle. Place the prepared pan nearby. Pour the rest of the filling down the length of the dough and use a metal spatula to quickly spread it to within 2" of the edges. Flip one long side of the dough over the middle, then the other, to form a long roll. Quickly lift the roll and place it in the pan so that the ends overlap slightly. Cover the pan with lightly oiled plastic wrap and allow the dough to rise in warm place until doubled in bulk. Preheat the oven to 375øF. with the rack in the center position. Bake for 20 minutes and then reduce the heat to 350øF. and bake it another 20 to 25 minutes. If the top is getting too brown, cover it loosely with foil. Put a cake rack over a large plate. Remove cake from oven and turn over onto the rack. Scoop up any filling that drips off and place it back on cake. Once filling has cooled, remove the cake to a serving plate. Source: Desserts from Your Bread Machine Typed by Meg Antczak, Fido Cooking Conference 07-19-95 Revised for Meal-Master Format by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Pina Colada Bread ABM Categories: Breads, Desserts, Kooknet, Cyberealm Yield: 8 servings 1 Egg 1 ts Coconut Extract 1/4 Unsalted Butter; softened 3/4 c Coconut Milk; plus 2 tb Coconut Milk; (if needed) 3 tb Sugar 1 ts Salt 1/4 ts Ascorbic Acid 2 1/2 c Bread Flour 1 tb Yeast 1 c Unsweetened Flaked Coconut 1/2 c Dried Pineapple; chopped Place all ingredients except coconut and pineapple in the machine. Program for sweet or raisin bread. Add the coconut and pineapple when the Hitachi timer reads 3:44. Source: Desserts from Your Bread Machine Typed by Meg Antczak, Fido Cooking Conference, 07-19-95 Revised for Meal-Master Format by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Pineapple Sweet Bread ABM Categories: Breads, Desserts, Cyberealm, Kooknet Yield: 8 servings 1/4 c Warm Water 1/4 Unsalted Butter; cut into -pieces 2 Eggs 1/4 c Sour Cream 1 ts Salt 1/4 c Sugar 2 1/2 c Bread Flour 1 tb Yeast 4 oz Dried Pineapple; chopped Place all the ingredients except dried pineapple in the machine, program for white bread and push start. Add the dried pineapple when the timer on Hitachi reads 3:41. The finished bread is feathery light with a solid texture. Source: Desserts from Your Bread Machine Typed by Meg Antczak, Fido Cooking Conference 07-19-95 Revised for Meal-Master Format by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Portuguese Sweet Bread ABM Categories: Breads, Desserts, Kooknet, Cyberealm Yield: 8 servings 1 c Evaporated Milk 3 tb Unsalted Butter; cut into -pieces 2 Eggs 1 1/2 ts Lemon Rind; finely minced 1 ts Vanilla Extract 6 tb Sugar 1 ts Salt 1/4 ts Asorbic Acid 3 c Bread Flour 2 ts Yeast Place all ingredients in machine, program for white or sweet bread. Press start. Source: Desserts from Your Bread Machine Typed by Meg Antczak, Fido Cooking Conference 07-19-95 Revised for Meal-Master Format by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Raised Doughnuts ABM Categories: Breads, Cyberealm, Kooknet, Desserts Yield: 18 doughnuts 1/2 c Warm Water 3 Eggs 3 tb Unsalted Butter; softened 2 tb Dry Nonfat Milk 1/2 c Sugar 1/4 ts Mace 1 tb Baking Powder 1/2 ts Salt 3 c Flour 1 tb Yeast 1/2 c Powdered Sugar Place all the ingredients in the machine, program for knead and first rise and press start. At the end of the final cycle, transfer the dough to a lightly oiled bowl, cover it with plastic wrap and place in a warm, draft-free place, and allow to rise for an additional 30 minutes. You can also do this step in the machine by punching the dough down, closing the machine, and letting the dough rise for 30 minutes. Place the dough on a lightly floured surface and cut it in half to make it more manageable. Let the dough rest for 10 minutes. Roll it out to 1/3" thick. Flour a doughnut cutter and cut out doughnuts. Lift each doughnut, pat it to remove excess flour, and place it on a lightly oiled or sprayed baking sheet. Cover the doughnuts with a clean towel and let rise until doubled in bulk, about 1 hour. Put 1/2 cup powdered sugar in sturdy paper bag and spread out paper towels near frying pan. Heat 2" oil in a medium saucepan or deep fryer to 375øF. Slide 2 or 3 doughnuts at a time into the hot oil. Turn them frequently and spoon the hot oil over them until they are well puffed. Drain the doughnuts on paper towels and shake them with the sugar in the bag while they are still warm. Source: Desserts From Your Bread Machine Typed by Meg Antczak, Fido Cooking Conference 07-19-95 Revised for Meal-Master Format by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Fresh Rosemary Onion Focaccia ABM Categories: Breads, Kooknet, Cyberealm Yield: 6 servings 1 1/4 c Water 1/3 c Olive Oil 1/3 c Rosemary Leaves 2 ts Salt 3 c Flour 1/2 c Cornmeal 1 tb Yeast 1 lg Spanish Onions; cooked in 2 tb Olive Oil MMMMM--------------------------TOPPING------------------------------- 2 tb Olive Oil Coarse Salt Ground Pepper Place all dough ingredients except cooked onion in the machine, program for knead and first rise. Press start. Strain onions and return liquid. At end of final knead, add the onion (without liquid) to the machine. Restart and knead only until the onion is roughly mixed in. The dough will be wet and onion will remain in clumps, sticking out of the dough. Turn the dough out on a well-floured board and knead briefly by hand to form a ball. Oil a pizza pan or baking sheet. Place the dough on the prepared pan and pat into a 12" disk. Coat the top of the dough with the onion juices. Cover with plastic wrap and let it rise either at room temperature until doubled in bulk, or in the refrigerator overnight. A long cold rise in the refrigerator will result in a more flavorful bread with a heartier interior. Preheat the oven to 450øF. with the rack in the center position. Just before baking the dough, use your fingertips to gently make indentations in the surface. Drizzle on the oil and then sprinkle with salt and pepper. Bake for 10 minutes, then reduce to oven to 350øF. and bake for another 12 to 15 minutes, or until the focaccia is golden brown. Serve hot or at room temperature. Source: Pizza Etc. From Your Bread Machine Typed by Meg Antczak, Fido Cooking Conference 07-19-95 Revised for Meal-Master Format by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Hot Chile Pepper Twists ABM Categories: Breads, Kooknet, Cyberealm Yield: 6 servings 1 c Water; plus 2 tb Water; (if needed) 2 tb Oil 1/3 c Cilantro Leaves; lightly -packed 1 1/2 ts Salt 1/2 c Cornmeal 2 1/4 c Flour 1 1/2 ts Sugar 2 ts Yeast MMMMM--------------------------FILLING------------------------------- 16 oz Black or Refried Beans 16 oz Black Olives; drained 4 1/2 oz Green Chiles; chopped 1/2 c Salsa 8 oz Monterey Jack Cheese; -shredded Place all dough ingredients except cilantro in pan. Program for knead and first rise. Program a kitchen timer to go off 10 minutes before the end of the machine's second kneading cycle. Check the dough when timer goes off and adjust with flour or water if needed. Add the cilantro. While the dough is rising, prepare the filling. When dough is finished transfer to lightly greased work surface. Divide the dough in half. Working with one half at a time, roll it into a 15 x 10" rectangle. Transfer the rectangle to a lightly greased cookie sheet. Visually divide the rectangle into thirds, each 10 x 5". Working on the middle third of the dough, and leaving 1" of space at each end, layer on half the beans, half the olives, half the chilies, half the salsa and then half the cheese. Using a rolling pizza wheel or a sharp knife, make 6 evenly space 5" long cuts in the dough, cutting from the edge of one side of the unfilled sides just to where the filling starts. Repeat with the other unfilled side. Fold the small piece of dough at each end of the filling, tucking them underneath the dough on the opposite side. Repeat the entire process with the other piece of dough. Tent the twists with lightly greased plastic wrap and set them aside to rise for 1 hour, or until they're noticeably puffy. Bake the twists in a preheated 375øF oven for 30 minutes. Remove the twists from the oven, transfer them to a wire rack, and allow them to cool for 10 minutes before cutting. Source: Pizza Etc. From Your Bread Machine Typed by Meg Antczak, Fido Cooking Conference 07-19-95 Revised for Meal-Master Format by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Gooey Cheese Bread ABM Categories: Breads, Kooknet, Cyberealm Yield: 6 servings 3/4 c Water 2 Eggs 1/4 Unsalted Butter 1 ts Honey 1 ts Salt 2 1/2 c Flour 2 ts Yeast MMMMM--------------------------FILLING------------------------------- 3 c Swiss Cheese; shredded Place all dough ingredients in pan and program for knead only. Press start. The dough will be slightly sticky. After the kneading cycle, transfer the dough to a lightly oiled bowl, cover it with plastic wrap, and let it rise in the refrigerator overnight, or as long as 24 hours. Grease and flour a 9" cake pan. Preheat the oven to 375øF. with the rack in the center position. Remove the dough from the refrigerator and place it on a lightly floured work surface. Roll the dough to a 14 x 10 rectangle with the long side nearest you. Sprinkle 2 cups of the cheese over the surface of the dough. Starting with the edge closest to you, roll the dough up like a jelly roll. Press the edges together and turn it over so the seam is now facing down. With the seam still down, roll the cylinder around itself in a coil and transfer it to the prepared pan. Sprinkle the remaining cheese over the top of the loaf and allow to rise, uncovered for 20 minutes. Bake for 35 minutes at 375øF., then turn the oven down to 350øF. and bake for 10 more minutes. If the cheese begins to brown quickly during the first 35 minutes, turn the oven down sooner. Source: Pizza Etc. From Your Bread Machine Typed by Meg Antczak, Fido Cooking Conference 07-19-95 Revised for Meal-Master Format by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Sam's Pizza ABM Categories: Italian, Cyberealm, Kooknet, Breads Yield: 8 servings 1 c Water; plus 1/3 c Water; (only if needed) 3 tb Olive Oil 1 1/2 ts Salt 3 tb Cornmeal 1 c Whole-Wheat Flour 2 c Flour 1 tb Yeast 1 c Pizza Sauce 1 c Mozzarella Cheese; grated Place all dough ingredients in the machine and program for dough and first rise. At the end of final cycle remove the dough to a lightly oiled work space, cover it with a clean towel, and let rest 10 minutes. Preheat oven to 475øF. Roll the dough out to 14" circle on pan or pizza peel. Spread the sauce in a thin layer over the dough. Sprinkle on the cheese. Slide into oven and bake for 15 to 17 minutes. Source: Pizza Etc. From Your Bread Machine Typed by Meg Antczak, Fido Cooking Conference 07-19-95 Revised for Meal-Master Format by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Mystic Pizza ABM Categories: Italian, Kooknet, Cyberealm Yield: 6 servings 3/4 c Water; plus 3 tb Water 1 ts Olive Oil 1 ts Salt 1 ts Sugar 2 1/2 c Flour 2 ts Yeast MMMMM--------------------------TOPPINGS------------------------------- 2 tb Olive Oil Salt Pepper 1 1/2 c Pizza Sauce 1 1/2 c Mozzarella Cheese; grated Place all dough ingredients in machine and program for knead and first rise. Press start. When dough is finished, transfer to floured work surface and let it rest for 5 minutes. Preheat the oven to 400øF. Roll dough to 11" circle and transfer to baking sheet or pizza peel. Brush the olive oil over the surface of the dough and then shake on salt and pepper. Spread sauce over the surface and top with mozzarella. Bake the pizza for 20 minutes. Source: Pizza Etc. From Your Bread Machine Typed by Meg Antczak, Fido Cooking Conference 07-19-95 Revised for Meal-Master Format by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: A Trio of Pizzas ABM Categories: Italian, Main dish, Kooknet, Cyberealm Yield: 8 servings MMMMM------------------------PESTO DOUGH----------------------------- 2 tb Pesto Sauce 1 1/4 c Water; (or more if needed) 1/3 c Olive Oil 3 c Flour 1/2 c Cornmeal 1 1/2 ts Salt 1 tb Yeast MMMMM-------------------SUN-DRIED TOMATO DOUGH------------------------ 5 Oil-Packed Sun-Dried -Tomatoes with Oil 2 tb Sun-Dried Tomato Paste 1 1/4 c Water; (or more) 1/3 c Olive Oil 3 c Flour 1/2 c Cornmeal 1 1/2 ts Salt 1 tb Yeast MMMMM------------------------GARLIC DOUGH----------------------------- 2 tb Garlic Paste 1 1/4 c Water; (or more) 1/3 c Olive Oil 3 c Flour 1/2 c Cornmeal 1 1/2 ts Salt 1 tb Yeast MMMMM--------------------------TOPPINGS------------------------------- Pizza Sauce 1/2 c Parmigiano-Reggiano Cheese; -grated Place desired dough ingredients in machine and program for knead and first rise. Press start. Dough will be soft at first but become firmer. Preheat the oven to 500øF with the rack in the center position. Turn 17 x 11" pan upside down. Spray with vegetable cooking spray. Cut dough in half and cover remaining half with a clean towel. Place the other half on the prepared pan and use rolling pin to roll the dough evenly to the edge. Have a friend hold the pan or place a wet towel underneath. Spread with sauce and sprinkle with cheese. Bake for 8 to 10 minutes. Source: Pizza Etc. From Your Bread Machine Typed by Meg Antczak, Fido Cooking Conference 07-19-95 Revised for Meal-Master Format by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Fresh Mozzarella, Plum Tomato and Basil Pizzettes ABM Categories: Italian, Main dish, Kooknet, Cyberealm Yield: 4 servings 1/2 c Water 2 tb Olive Oil 1 pn Pepper 1 ts Salt 1 ts Sugar 1 1/2 c Flour 1 ts Yeast MMMMM--------------------------TOPPING------------------------------- 1 lb Mozzarella Cheese; grated 4 lg Plum Tomatoes 3 tb Olive Oil 1 Clove Garlic; minced Olive Oil; for brushing Salt Pepper 1/3 c Basil Leaves; chopped Place dough ingredients in pan and program for knead and first rise. Prepare toppings while dough is rising. At the end of cycle, transfer dough to a lightly floured work surface, cover with a clean towel and let rest for 5 minutes. Preheat the oven to 450øF with the rack in the center position. Lightly flour 2 baking sheets and set them aside. Slice mozzarella into thin slices and drain on paper towels if needed. Slice the tomatoes into thin slices and set aside. Mix together the 3 tb olive oil and mixed garlic. Cut the dough into 4 pieces and on a lightly oiled surface, roll each piece out to a 7" circle. Transfer the circles to the prepared baking sheets. Brush the surface of each with the garlic and oil mixture. In a spiral, starting 3/4" in from the edge, alternate the cheese and tomato slices. Place a slice of cheese and a slice of tomato in the center. Brush the top of the cheese and a slice of the tomato in the center. Brush the top of the cheese and tomatoes with olive oil. Sprinkle with salt and pepper and bake for 12 minutes. The cheese will be slightly runny. Remove from the oven and immediately sprinkle on the freshly chopped basil and serve immediately. Source: Pizza Etc. From Your Bread Machine Typed by Meg Antczak, Fido Cooking Conference 07-19-95 Revised for Meal-Master Format by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Greek Style Pizzettes ABM Categories: Italian, Main dish, Breads, Kooknet, Cyberealm Yield: 4 servings 1 c Water 1 ts Honey 1/2 ts Lemon Rind; grated 1/4 ts Pepper 1 ts Oregano 1 ts Salt 2 3/4 c Flour 1 1/2 ts Yeast MMMMM--------------------------TOPPING------------------------------- 1/4 Unsalted Butter 1/4 lb Spinach leaves; rinsed and -dried 14 Kalamata Olives; pitted 1/2 c Feta Cheese; crumbled 2 tb Parsley; chopped Salt Pepper 3 tb Olive Oil Place all dough ingredients in machine and program for knead and first rise. Press start. After the first 5 minutes of kneading the dough will be firm and pull away from the sides of the machine. While the dough is rising you can prepare the toppings. In a saute pan, heat the butter over low heat and cook the spinach long enough for it to wilt, about 2 minutes. Remove the pan from the heat and stir in the garlic. Set the mixture aside while you assemble the pizzettes. Preheat the oven to 425øF. with the rack in the center position. Lightly flour 2 baking sheets and set them aside. When the dough is completed, transfer to a lightly floured surface, cover it with a clean towel and let it rest for 5 minutes. Divide the dough into 4 even pieces and roll each piece out to a 6" circle. Transfer the circles to the prepared baking sheet. Distribute the spinach over the circles followed by the olives and feta cheese. Sprinkle on the chopped parsley, salt and pepper. Drizzle a small amount of olive oil over the top of each. Bake for 20 minutes, or until the crust is deep golden brown and the top is starting to brown. Source: Pizza Etc. From Your Bread Machine Typed by Meg Antczak, Fido Cooking Forum, 07-19-95 Revised for Meal-Master Format by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Salsa Pizza with Black Bean Crust ABM Categories: Italian, Kooknet, Cyberealm, Breads Yield: 8 servings 2/3 c Water 1 tb Honey 1 Egg 1/4 c Oil 1 c Refried Beans 2 ts Chili Powder 1 1/2 ts Salt 3 c Flour 1 1/2 ts Salt 3 c Flour 1/2 c Cornmeal 1 tb Yeast MMMMM--------------------------TOPPING------------------------------- 2 c Salsa 1 c Cheddar and Monterey Jack -Cheese; shredded Place all dough ingredients in machine and program for knead and first rise. Press start. The dough will be quite moist but should form a ball. At the end of the final cycle, punch down the dough and place it on a lightly floured work surface to rest for 5 minutes. Preheat the oven to 475øF. On a lightly floured surface, roll the dough out to a 17 x 11" rectangle or fit it to your jellyroll pan. Lightly oil the pan and place the dough into the pan, stretching it to the edges. Spread the dough with the salsa and sprinkle with the cheese. Place the pizza in a warm place to rise for 30 minutes, then bake it for 17 to 20 minutes. Source: Pizza Etc. From Your Bread Machine Typed by Meg Antczak, Fido Cooking Conference 07-19-95 Revised for Meal-Master Format by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Baked Samosas ABM Categories: Main dish, Kooknet, Cyberealm Yield: 8 servings 1/2 c Evaporated Milk; plus 2 tb Evaporated Milk; (if needed) 3 tb Unsalted Butter 2 ts Sugar 3/4 ts Salt 2 1/2 ts Yeast 3 c Flour MMMMM--------------------------FILLING------------------------------- 1 md Idaho Potatoes; cut into -1/2" chunks 1 c Frozen Peas 2 tb Oil 2 Clove Garlic; finely chopped 2 ts Fresh Ginger; finely chopped 1 ts Dried Coriander 1/2 ts Cumin 1/4 ts Pepper 1/4 ts Salt MMMMM--------------------------TOPPING------------------------------- 1 Egg; beaten with 1 tb Water Place all dough ingredients in machine and program for knead and first rise. Press start. The dough will be quite firm but it should be moist enough to hold together. Make the filling while the dough is rising. Place the potato cubes in a small saucepan and cover with water. Bring to a boil over medium high heat, lower the heat to medium and continue cooking for 10 minutes, or until they have slightly softened but are not cooked through. Add the peas to the boiling water for the last minute of cooking. Drain the water from the potato cubes and peas. Heat the oil in a large frying pan set over medium high heat and add the onions, garlic and ginger. Saute until the onions are translucent. Add the potato cubes, peas, coriander, cumin, pepper and salt and stir until well mixed. Remove from the heat and cool slightly. Turn the finished dough out on a lightly floured surface and divide it into 8 equal balls. Let the balls rest 10 minutes. Preheat the oven to 350øF with the rack in the center position. Lightly spray a large baking sheet with vegetable cooking spray. On a lightly floured surface, roll each ball of dough to a 7" circle, rolling from the middle toward the edge. Distribute the filling evenly among the circles, about 3 heaping tb for each one. Lightly moisten the edge of each circle with water and fold over to form a semicircle. Press the edges together firmly. Fold the pressed edge inward toward the filling and press with you fingertips to seal. Lift the samosas onto the prepared baking sheet and generously brush the tops with the egg glaze. Bake the samosas for 15 minutes, or until they are a rich golden brown. Serve hot from the oven. Source: Pizza Etc. From Your Bread Machine Typed by Meg Antczak, Fido Cooking Conference 07-19-95 Revised for Meal-Master Format by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Pizza Rustica ABM Categories: Italian, Main dish, Cyberealm, Kooknet Yield: 8 servings 1 1/4 c Milk; plus 2 tb Milk; (if needed) 2 tb Olive Oil 1 tb Rosemary; chopped 2 ts Salt 1 tb Sugar 3 c Flour 2 ts Yeast MMMMM--------------------------FILLING------------------------------- 1 lb Ricotta Cheese 2 Eggs 1/2 c Romano Cheese; grated 1 tb Parsley; chopped 1/2 ts Salt 1/4 ts Pepper MMMMM--------------------------TOPPING------------------------------- 15 sl Salami; thinly sliced 25 Basil Leaves; coarsely -chopped 16 oz Roasted Red Peppers; drained 12 sl Provolone Cheese; thinly -sliced Salt Pepper Place all dough ingredients in pan and program for knead and first rise. The dough will be firm and pull away from the side of the machine. While the dough is rising, prepare the filling. In mixing bowl, whisk together all the ingredients and refrigerate until you are ready to assemble the pizza. Preheat the oven to 400øF. with the rack in the center position. Grease a 9" springform pan. When the dough cycle is completed transfer the dough to a lightly floured work surface, cover it with a clean towel, and let it rest for 5 minutes. Cut the dough in 2 pieces; one piece should be one third of the dough and the other piece should be 2/3. Roll out the larger piece to a 14" circle. Line the springform pan with the circle. A small amount of dough (1") should overlap the top of the pan. Arrange 5 slices of salami on the bottom. Spread a third of the ricotta filling over the salami, then sprinkle on a third of the basil. Lay out a third of the peppers. Lay out 4 slices of provolone. Repeat this pattern for the next 2 layers. Roll out the small piece of dough to a 9" circle. Brush water around the rim of the dough already in pan, then fit the 9" circle on top. Trim away about 1/2" of the overlapping dough from the bottom circle. Crimp together the top and bottom edges. Brush the top of the dough with olive oil and salt and pepper. With a pair of scissors, cut a vent in the top crust about 1" in diameter. Bake for 15 minutes at 400øF., then at 350øF. for 15 minutes. Remove the pizza from the oven and immediately remove the sides of the springform. Cool before slicing to allow layers to set. Source: Pizza Etc from Your Bread Machine Typed by Meg Antczak, Fido Cooking Conference 07-19-95 Revised for Meal-Master Format by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Chicken Pasta Salad Categories: Poultry, Kooknet, Cyberealm Yield: 6 servings 10 oz Uncooked Spiral Pasta 2 c Yellow Squash; sliced 1 c Red Pepper; diced 4 Chicken Breasts; skinned, -boned and cooked 1 c Broccoli Florets 1 c Onion; diced 2 Tomatoes; diced MMMMM--------------------------DRESSING------------------------------- 1/2 c Nonfat Plain Yogurt 1 tb Lite Miracle Whip 1 c Lowfat Milk 1 pk Good Seasons Salad Dressing Dice cooked chicken in bite-size pieces. Boil pasta and lightly steam vegetables. Mix dressing in processor or blender. Toss everything in large serving bowl. Serve chilled. Makes 6 main course servings. Nutritional analysis per serving: 408 calories; 7 grams fat; 5 grams fiber; 51 mg. cholesterol; 86 mg sodium. Source: S.H.A.R.E Colorado June/July 1995 Typed by Sandra May, Fido Cooking Conference 07-18-95 Revised for Meal-Master Format by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Chicken Scampi Categories: Poultry, Kooknet, Cyberealm Yield: 6 servings 2 lb Chicken Legs 16 oz Chicken Broth 1/4 c Margarine or Butter 1/4 c Oil 1/2 c Onion; finely chopped 1 tb Garlic; minced 1 Lemon; juice of 1/2 ts Salt 1/4 ts Pepper 1 Fresh Tomato; chopped Buttered Noodles or Cooked -Rice Cook chicken legs in broth until done. Add water to cover, if necessary. Remove chicken, cool. Skin and remove bones. Cut into 1/2" pieces. Heat butter and oil in a skillet. Add onion, garlic, lemon juice, salt and pepper. Saute until tender. Add chicken pieces and tomato pieces and heat thoroughly, stirring constantly. Serve over buttered noodles or rice. Makes 4-6 servings. Source: S.H.A.R.E. Colorado May/June 1995 Typed by Sandra May, Fido Cooking Conference 07-18-95 Revised for Meal-Master Format by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Navajo Tacos Categories: Mexican, Main dish, Kooknet, Cyberealm Yield: 1 servings Hamburger Minced onion Mexe-beans or Chili beans Tomato sauce or Tomato juice Chili powder Salt and pepper Grated cheese Lettuce Hot sauce Fry hamburger and onion. Add beans and season to taste. Add tomato sauce, simmer. Serve with grated cheese and lettuce. Typed by Annette Johnsen Country Recipes from friends and family (Mennonite cookbook) MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Fry Bread 1 Categories: Mexican, Breads, Kooknet, Cyberealm Yield: 1 servings 2 1/2 c Flour 2 1/2 ts Baking powder 1/2 ts Salt 3/4 c Half warm water and Half milk Oil Mix all except oil and set 1/2 hour. Knead pieces of dough in hands until round and thin like a tortilla. Fry in hot oil. Bread should puff up and be golden brown. Typed by Annette Johnsen Country Recipes from Friends and Family MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Fry Bread 2 Categories: Breads, Mexican, Kooknet, Cyberealm Yield: 1 servings 4 c Flour 4 ts Baking powder 1 ts Salt 2 c Milk Mix all and roll out. Cut into pieces and fry in deep fat. Annette Johnsen Country Recipes from Friends and Family MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Spiced Pumpkin Cake Categories: Cakes, Low-fat, Cyberealm, Kooknet Yield: 16 servings 1 2/3 c All-purpose flour 1/3 c Raisins 1/4 c Chopped walnuts 1 ts Baking soda 1/2 ts Baking powder 1 c Canned pumpkin 1/2 c Firmly packed dark brown -sugar 1/3 c Apple juice 1/4 c Vegetable oil 1 1/2 ts Ground cinnamon 1 ts Ground ginger 1/4 ts Ground nutmeg 1 Egg 1 ts Vanilla extract Vegetable cooking spray 1 ts Powdered sugar Lemon rind strips (optional 1/4 c Sugar Combine the first 5 ingredients in a medium bowl and stir well. Combine the pumpkin and the next 8 ingredients in a large bowl; beat at medium speed of a mixer until well blended. Gradually add the flour mixture; beat at high speed 2 minutes. Stir in vanilla. Pour batter into a 6-cup Bundt pan coated well with cooking spray. Bake at 350 for 50 minutes or until a wooden toothpick inserted in center comes out clean. Let cake cool in pan 10 minutes on a wire rack. Remove cake from pan, and let cool completely on a wire rack. Wrap cake in heavy-duty plastic wrap, and store in freezer for up to 3 weeks. To serve, let cake stand at room temperature until thawed. Sift powdered sugar over top of cake; garnish with lemon rind if desired. Yield: 16 servings (seving size: 1 slice) CALORIES 150 (31% from fat); PROTEIN 2.5g; FAT 5.1g; CARB 24.3g; CHOL 14mg; SODIUM 87mg Source: Cooking Light's Quick & Easy Weeknights Posted by Lisa Clarke The PolkaDot Palace 1-201-822-3669 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Yemen Fatah (Beef) Categories: Meats, Cyberealm, Kooknet Yield: 8 servings 1/4 c Oil 4 md Onions, halved lengthwise -and sliced crosswise 4 cl Garlic, minced 3 lb Beef, in thin, 1-inch strips 2 c Beef broth 1 ts Oregano 1 ts Cumin 1 ts Coriander 1/2 ts Allspice Salt to taste Freshly ground black pepper -to taste 1 1/2 c Couscous, cooked according -to package directions In a medium skillet, heat the oil, and saute the onion and garlic until the onion is translucent. Add the beef, and saute the meat, stirring it often, just to brown the strips on all sides. Stir in the broth, oregano, cumin, coriander, allspice, salt, and pepper, and cook the mixture a few minutes longer. Serve the meat mixture, over the hot couscous. Source: Lisa Clarke, adapted from a recipe in "Jane Brody's Good Food : Book", originally Posted by FAYLEN Posted by Lisa Clarke The PolkaDot Palace 1-201-822-3669 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Crockpot Apple Cider Categories: Beverages, Cyberealm, Kooknet Yield: 20 servings 1 ga Apple Cider 12 Whole cloves 3 3-inch cinnamon sticks 2 Whole nutmegs 2 Chunks crystalized ginger Dump all ingredients in crockpot. Heat on high for 2 hours, and on low to keep warm until ready to serve. Posted by Lisa Clarke The PolkaDot Palace 1-201-822-3669 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Spiced Applesauce Bread Categories: Breads, Cyberealm, Kooknet Yield: 1 loaf 1 c Flour 1/2 c Whole wheat flour 1/2 ts Salt 1 ts Baking soda 1/2 ts Nutmeg 1/2 ts Cinnamon 1/2 ts Allspice 1 Egg 1/4 c Milk 1 c Packed brown sugar 1 c Applesauce 1/2 c Vegetable oil Preheat oven to 350. Lightly coat one loaf pan with vegetable cooking spray. Sift together flours, salt, baking soda, and spices. Beat the egg and milk together. Add the brown sugar, applesauce, and oil, mixing well. Combine with the dry ingredients. Pour into loaf pan and bake for 60 to 90 minutes. Cool and serve. Posted by Lisa Clarke The PolkaDot Palace 1-201-822-3669 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Hungarian Meatballs ala Kooknet Categories: Appetizers, Meats, Kooknet, Cyberealm Yield: 4 dozen MMMMM-------------------------MEATBALLS------------------------------ 2 lb Ground beef 1 lg Egg 1/4 c Milk 1 c Dry bread crumbs 1 ts Garlic powder 1 ts Paprika MMMMM----------------------HUNGARIAN SAUCE--------------------------- 1 1/2 c Water 1 c Blush wine 1/2 c Beef broth 1/2 tb Red wine vinegar 2 ts Caraway seed 1/2 c Milk 1 1/2 ts Salt 1 ts Minced onion 1/4 ts Black pepper 2 ts Worcestershire sauce 4 ts Paprika 1/4 ts Ground marjoram 1/2 c Water 4 tb Flour Preheat oven to 400 F. Combine all of the meatball ingredients, except the ground beef in a large bowl. Mix well. Add the ground beef, and knead until uniform. Shape mixture into 1 1/2" balls. Place meatballs in a lightly greased 13x9x2 baking pan, and cook until light brown, about 20 minutes. Drain excess fat. Meanwhile, combine the sauce ingredients, except for the last two, in a large saucepan. Add meatballs and bring to a boil. Reduce heat, and cook for 30 minutes, stirring occasionally. Mix the Flour and the remaining Water, and stir into the meatball and sauce mixture. Heat to boiling, stirring carefully. Boil and stir for one minute. Source: Lisa Clarke, adapted liberally from a Hungarian Meatball recipe : found in GRNDBEEF.ZIP Posted by Lisa Clarke The PolkaDot Palace 1-201-822-3669 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: HOT MULLED CIDER Kooknet Categories: Beverages, Cyberealm, Kooknet Yield: 32 servings 1 ga Cider or unfiltered apple -juice 2 Apples, thinly sliced 2 Oranges, thinly sliced 2 tb Mulled spice mix 2 Bay leaves 1 ds Vanilla Dark rum or brandy (opt) Pour apple juice into a large stainless steel or enamel pot. Add the sliced apples, oranges, mulled spice mix and bay leaves. Bring to a boil, reduce heat and simmer 30 minutes. Add vanilla. Strain into cup with a splash of dark run or brandy, if desired. Stir with cinnamon sticks. Makes about 32 4-oz servings, NOTE: Fresh orange or apple slices may be added before serving. To make hot mulled wine, substitute a mellow red wine for apple juice and add a few tablespoons of brown sugar, if desired. More juice or wine may be added as needed. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: AMARETTO CHEESECAKE WITH RASPBERRY SAUCE Categories: Kooknet, Cyberealm, Cheesecake, Cakes, Desserts Yield: 1 cake (Crust): 1/4 c Butter 2 c Chopped almonds 2 tb Granulated sugar (Filling): 12 oz Cream cheese, softened 1/2 c Granulated sugar 3 Eggs 1 c Sour cream 2 tb Amaretto 1/2 ts Vanilla 1/2 ts Almond extract (Sauce): 3 c Frozen unsweetened -raspberries, thawed 2 ts Amaretto Sugar In 9-inch microwavable quiche dish, shallow round baking dish or deep pie plate, melt butter at high (100 per cent power) 1 to 1 1/2 minutes. Stir in almonds and sugar until evenly coated with butter. Press into bottom and sides of dish. Microwave at high 2 to 3 minutes or until firm. If necessary, rotate dish during cooking. Beat cream cheese and sugar until light. Beat in eggs one at a time. Add sour cream, 2 tablespoons Amaretto or almond liqueur, vanilla and almond extract. Beat until smooth. Pour into baked crust. Microwave uncovered at medium (50 per cent power) 14 to 18 minutes or until cheesecake is almost set in centre. Rotate dish partway through cooking, if necessary. Cool on countertop to room temperature, then cover and refrigerate until serving time. Reserve some whole raspberries for garnish. Puree remaining raspberries. Push through sieve to remove seeds. Stir 2 tablespoons Amaretto or almond liqueur into puree. Add sugar to taste. To serve, spoon some sauce on to dessert plates. Place slice of cheesecake on sauce. Garnish with reserved berries. If you prefer, use 1 cup graham cracker crumbs with 1/2 cup finely chopped almonds for the crust. Use a food processor and pulse to chop nuts to an even consistency, rather than a fine powder. Also, you could substitute strawberries for the raspberries. To omit liqueur, increase almond extract in the filling to 1 teaspoon and use just a drop in the raspberry puree. Edited to MM format by: Lois Flack, CYBEREALM BBS, Watertown, NY - Home of Kook-Net (315)782-1120 - MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: BLACK FOREST CHEESECAKE 2 Categories: Kooknet, Cyberealm, Cheesecake, Cakes, Desserts Yield: 1 cake (Cherry Topping): 1 lb Frozen unsweetened - cherries, thawed 1/4 c Kirsch 1/4 c (about) Morello cherry -syrup or sour cherry syrup (Chocolate Crust): 8 1/2 oz Chocolate wafer cookies 6 tb (3/4 stick) well-chilled -Butter, cut into 1/2-inch -pieces (Chocolate Filling): 1 1/2 c Whipping cream 12 oz Semisweet chocolate, -coarsely chopped 16 oz Cream cheese, at -room temperature 3/4 c Sugar 4 Eggs, room temperature 1 ts Vanilla (Garnish): 1 c Whipping cream, well-chilled 2 tb Sugar 1 tb Kirsch Chocolate curls (optional) Soak undrained cherries and kirsch in small bowl 6 hours. Thoroughly drain cherries in strainer set over medium bowl, shaking occasionally, at least two hours. Reserve liquid. Add enough Morello cherry syrup to cherry liquid to measure 1 cup. Pour 6 tablespoons into heavy 8-inch skillet (reserve remaining liquid for filling). Halve cherries and add to skillet. Boil until syrup is thickened and mixture resembles preserves, about 6 minutes. (Can be prepared 2 days ahead. Chill.) Generously butter 9-inch springform pan. Finely crush cookies in processor, using on/off turns. Cut in butter until mixture begins to gather together, using on/off turns. Press crumbs into bottom of pan and up sides to 3/4 inch from top; there should be no cracks. Refrigerate crust for at least 30 minutes. Preheat oven to 325 degrees F. Heat 1 1/2 cups cream with chocolate in heavy medium saucepan over low heat until chocolate melts, stirring constantly. Cool 10 minutes. Beat cream cheese with 3/4 cup sugar until smooth. Beat in eggs 1 at a time until just combined. Beat in chocolate mixture, then remaining 10 tablespoons cherry liquid and vanilla. Pour into crust. Bake until outer 2 inches of cake are firm but center still moves slightly, about 1 1/4 hours (top may crack). Cool completely on rack. Top pan with paper towels and cover tightly with foil. Refrigerate 1 to 2 days. Remove foil, paper towels and pan sides from cake. Spread cherry topping over cake. Beat remaining 1 cup cream with 2 tablespoons sugar and kirsch to peaks. Spoon into center of cake. Top with chocolate curls if desired. (Can be prepared 2 hours ahead and refrigerated.) Let stand at room temperature for 15 minutes before serving. Edited to MM format by: Lois Flack, CYBEREALM BBS, Watertown, NY - Home of Kook-Net (315)782-1120 - MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: TRADE WINDS CHEESECAKE Categories: Kooknet, Cyberealm, Cheesecake, Cakes, Desserts Yield: 1 cake (Crust): 1 1/2 c Finely crushed, crisp -coconut macaroon cookies 1/4 c (1/3 lb) melted -butter or margarine. (Filling): 6 oz Cream cheese 4 c Sugar 4 lg Eggs 1 c Light or regular : -sour cream 1/2 t Grated orange peel 1 t Vanilla : (Orange Sauce Topping): 3 T Sugar 4 t Corn starch 2/3 c Orange juice 3 T Orange-flavored liqueur : -(or orange juice) : (Garnish): 1 lb (1 large) firm-ripe mango : Fresh mint (optional) Mix finely crushed crisp coconut macaroon cookies with melted butter or margarine. Press mixture over bottom and about 1 inch up sides of a 9-inch cheesecake pan with removable rim. Bake in a 325 degree F. oven until lightly browned, about 15 minutes. In a large mixing bowl, beat cheese and sugar until creamy. Add eggs, 1 at a time, beating well after each addition. Add sour cream, liqueur, vanilla; beat until blended. Pour over crust. Bake in a 325 degree oven until center of cake jiggle only slightly when gently shaken, 45 to 50 minutes. Cool completely on a rack. (If made ahead, cover and chill up until the next day.) In a 2 to 3-quart pan, sugar and corn starch. Stir in orange juice and orange-flavored liqueur (or orange juice). Stir over high heat until boiling. Cool to lukewarm. Spoon about 1/3 of the lukewarm orange sauce over cheese cake, to within 1 inch of sides. Peel mango. Cut fleshy cheeks off each side of pit, then cut off remaining fruit. Cut mango into thin slices 4 to 5 inches long. Arrange over cheesecake, overlapping slightly. Spoon remaining sauce over fruit and cake to within about 1/4 inch of side. Cover; chill until sauce is set, about 30 minutes or up to 8 hours. Run a knife around inside edges of pan. Remove pan rim. Garnish with mint. With a sharp knife, cut cake into wedges. Edited to MM format by: Lois Flack, CYBEREALM BBS, Watertown, NY - Home of Kook-Net (315)782-1120 - MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: TRIPLE LAYER CHOCOLATE CHEESECAKE Categories: Kooknet, Cyberealm, Cheesecake, Cakes, Desserts Yield: 1 cake (Crust): 3/4 c Sliced blanched almonds (Filling): 4 oz Swiss milk chocolate -finely chopped 4 oz Swiss white chocolate -finely chopped 4 oz Swiss dark chocolate -finely chopped 2 lb Neufchatel cheese softened 1 3/4 c Granulated sugar 4 lg Eggs - room temperature 3/4 c Heavy cream (Glaze): 4 oz Semisweet chocolate, -finely chopped 1/2 c Heavy cream Foil wrap bottom of 10 x 3 springform pan. Generously butter bottom and sides of pan. Crush 1/4 cup almonds in your hand and press onto the bottom of the pan. Refrigerate. Melt chocolates separately. Beat cheese 3-5 minutes until smooth and creamy. Beat in sugar. Beat in eggs on medium speed one at a time, beating well after each addition. Beat in cream until well blended. Measure out a scant 2-1/3 cup of cheesecake batter and fold in milk chocolate just until combined. Pour into prepared pan. Divide remaining batter in half and add white chocolate to half and dark chocolate to half. Pour white mixture gently on top of milk chocolate layer. Gently top with dark chocolate layer. Place pan in roasting pan on middle rack of 325 degree F. oven. Pour boiling water in roaster halfway up springform. Bake for 1 hour and 45 minutes to 2 hours until set. Turn off oven and let cheesecake sit with door closed another hour. Remove and cool to room temperature. Refrigerate at least 5 hours. Bring cream to a boil. Pour over chocolate and let sit for 30 seconds until chocolate melts. Whisk smooth. Pour glaze on top of cake and use a small spatula to spread evenly. Refrigerate 10 minutes to set the glaze. Remove cake from pan and press remaining almonds around the sides. Edited to MM format by: Lois Flack, CYBEREALM BBS, Watertown, NY - Home of Kook-Net (315)782-1120 - MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: TUXEDO CHEESECAKE Categories: Kooknet, Cyberealm, Cheesecake, Cakes, Desserts Yield: 1 cake (Crust): 2 tb Butter 1 c Chocolate wafer cookie -crumbs 1/2 c Chopped pecans 12 (1 oz each) squares -semi-sweet chocolate 1/3 c Heavy cream (Filling): 1 1/2 lb Cream cheese, softened 1 1/4 c Sugar 6 lg Eggs 1/2 c Heavy cream 1/4 c Sour cream 1 1/2 ts Vanilla Butter bottom and sides of a 9-inch springform pan. Melt 1 tablespoon butter and add cookie crumbs to it. Press crumbs in bottom of springform pan; sprinkle with nuts. Melt chocolate in double boiler; stir in 1/3 cup cream and 1 tablespoon butter. Drizzle 3 tablespoons of chocolate mixture over nuts (reserve the rest for filling). In a large bowl, beat cream cheese and sugar; add eggs one at a time. Blend in 1/2 cup heavy cream, sour cream and 1 teaspoon vanilla. Pour 3 cups of mixture into another container and add 1/2 teaspoon vanilla. Add reserved melted chocolate mixture to cream cheese mixture remaining in bowl. Pour all but 3 to 4 tablespoons chocolate mixture over prepared crust. Pour vanilla layer over chocolate layer. Drop reserved chocolate by teaspoons over top. With a knife gently swirl to create a marbled effect. Take a large sheet of heavy-duty aluminum foil, wrap it around the bottom of springform pan to make a waterproof seal. Place springform pan in a 9 x 13 inch pan and fill outer pan half full of water. Place in 300 degree F. oven and bake for 2 to 2 1/2 hours until cheesecake is set. Cool; chill overnight and serve. Edited to MM format by: Lois Flack, CYBEREALM BBS, Watertown, NY - Home of Kook-Net (315)782-1120 - MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Classic Sticky Buns Categories: Cyberealm, Desserts, Breads, Kooknet Yield: 2 dozen 1 1/2 c Water [lukewarm 110øf] MMMMM-----------------------FOR THE DOUGH---------------------------- 1/4 c Brown sugar [may use maple -sugar if available] 1 tb Active dry yeast 2 md Eggs 1/4 c Dry milk powder 1/4 c («stick) butter [melted] 1 c KA white whole wheat flour 2 ts Salt 5 c KA all purpose flour [use -more or less as desired] MMMMM----------------------FOR THE FILLING--------------------------- 1/4 c («stick) butter [melted] 2 ts Cinnamon 1/4 c Brown sugar [use maple if -desired and available] 1/2 c Raisins 1/2 c Chopped walnuts or pecans MMMMM----------------------FOR THE TOPPING--------------------------- 1 lb Brown sugar 3/4 c Light corn syrup 1) Make a smooth supple dough by hand or machine and let it rise : for 1« hrs.. Punch it down and roll into a 12" X 24" : rectangle... 2) Brush the dough with the melted butter : and then sprinkle on the filling ingredients... 3) Grease a 14" round pan and add the topping ingredients. : Then roll up the dough from the long side (jelly roll : style) and cut up into 1" thick slices and then place : the slices in the pan, cover and let rise for 30 min.. 4) Bake in a preheated 350ø oven for 30 to 35 min., using : foil to prevent over browning. Carefully invert onto a : cooling rack and let cool slightly before serving... Source: The King Arther Flour Baker's Catalogue (dist. by Sands, Taylor & Wood in Norwich , Vt.) and formated to MM format by Fred Goslin in Watertown NY, on Cyberealm Bbs, home of Kooknet @ (315) 786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Key Lime Pie (Cheesecake) Categories: Cyberealm, Desserts, Cheesecake, Pies, Kooknet Yield: 1 pie MMMMM-----------------------FOR THE CRUST---------------------------- 2 c Graham cracker crumbs 2 tb Sugar 1/2 c (1 stick) butter [melted & cooled] MMMMM----------------------FOR THE FILLING--------------------------- 8 oz Cream cheese [softened] 15 oz Sweetened condensed milk 1/3 c Key lime juice 1/8 ts Lime oil (optional but good] 1 c Sour cream To prepare the crust... 1) Combine all of the crust ingredients and press into a 9" pie pan or spring form pan. Bake @ 350ø for about 20 min. or `til nicely golden brown, then set aside to cool... To make the filling... 2) In a medium size bowl, thoroughly mix together the cream cheese and the milk, then blend in the Key lime juice and lime oil (if used)... 3) Beat in the sour cream and mix `til smooth, pour into the prepared crust and refrigerate for at least 2 hours before serving... Source: Jonathan W. Brown Ft. Covington, N.Y... Found in the King Arther Flour Baker's Catalogue (dist by Sands, Taylor & Wood in Norwich Vt.) Formatted to MM format by Fred Goslin in Watertown N.Y. on Cyberealm Bbs, home of KookNet @ (315) 786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Take a Holiday Ham Categories: Cyberealm, Meats, Kooknet Yield: 1 ham 1 tb Flour 1 Reynolds oven cooking bag (19'x23«') turkey size 10 lb Ham half [bone in & fully -cooked] Whole cloves Pineapple slices Pre-heat oven to 325ø 1) Shake the flour in the cooking bag and them place it in a large roasting pan that is at least 2" deep. 2) Remove the skin and trim the fat from the ham leaving a thin layer, then lightly score the surface of the ham and stud with the cloves, and place in the bag... 3) Close the bag and seal with the nylon tie; make 6 «" slits in the top, then insert a meat thermometer into the meat through one of the slits. 4) Bake for 2 to 2« hrs or `til the thermometer 140ø... Garnish with pineapple and serve... Variation... Pineapple glazed Ham : In the recipe above, substitute a 12 to 16 lb fully cooked whole ham "bone in"... Combine 1 20oz can of crushed pineapples, «cup of apple jelly, 2 tbs of lemon juice, 1 tb corn starch, and 1/8 ts of cinnamon, in a saucepan over med heat and, stir `til the starch dissolves... Bring to a boil and simmer for one min... Pour the sauce over the ham in the bag and then bake for 2« to 3 1/4 hrs... NOTE The sugar in the sauce will cause the inside of the bag to darken in color. This is a normal occurrence and doesn't indicate that the bag is burning... Source: Reynolds Oven Cooking bags Formatted to MM specs by Fred Goslin in Watertown NY on CYBEREALM BBS, home of KOOKNET @ (315) 786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Cheesecake Bars Categories: Cookies, Cyberealm, Kooknet Yield: 32 bars 1 c All purpose flour 1/3 c Packed brown sugar 5 tb Softened butter 1/2 c Finely chopped pecans 1 pk 8 oz softened cream cheese 3/4 c Sugar 1/2 c Libby's solid pack pumpkin 2 ea Eggs, lightly beaten 1 1/2 ts Ground cinnamon 1 ts Ground allspice 1 ts Vanilla Combine flour and brown sugar in medium bowl. Cut in butter to make a crumb mixture. Stir in nuts. Set aside 3/4 cup mixture for topping. Press remaining mixture into bottom of 8x8x1 1/2 " Pan. Bake in 350 preheated oven for 15 minutes. Cool slightly. Combine cream cheese, sugar, pumpkin, eggs, cinnamon, allspice, and vanilla in large mixer bowl. Blend until smooth. Pour over baked crust. Sprinkle with reserved topping. Bake an additional 30 to 35 minutes. Cool before cutting into 1x2 bars. Converted to Meal Master by Tim Hoistion @ SoftSolutions Computer Consultants, Watertown, NY (315) 785-5408 and Posted to Cyberealm BBS, home of Kooknet (315) 786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Mini Cheesecakes #2 Categories: Kooknet, Cyberealm, Cookies, Cheesecake Yield: 1 dozen 1 1/2 c Graham cracker crumbs 1/4 c Sugar 1/4 c Melted butter 3 pk Cream cheese 1 cn Sweetened condensed milk 3 Eggs 2 ts Vanilla extract 1 cn 21oz pie filling, any flavo Preheat oven to 350. Combine crumbs, sugar and margarine. Press equal portions onto bottoms of 24 lightly greased muffin cups. In large mixer bowl, beat cheese until fluffy. Gradually beat in condensed milk until smooth. Add eggs and vanilla; mix well. Spoon equal amounts of mixture into prepared cups. Bake 20 minutes or until set. Cool. Chill, Top with filling. Store refrigerated. Posted by Tim Hoistion, Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Mediterranean Meatballs Categories: Kooknet, Cyberealm, Meats, Appetizers Yield: 4 servings 1 lb Ground beef, crumbled 3 tb Unseasoned dry bread crumbs 1 lg Egg 1 ts Dried parsley flakes 1/2 ts Dried mint leaves, crushed 1/4 ts Dried rosemary leaves, -crushed 1/4 ts Pepper MMMMM---------------------------SAUCE-------------------------------- 2 tb Margarine 1/4 ts Garlic powder 1 ts Dried parsley flakes 1. Combine all the meatball ingredients in a medium bowl. Shape mixture into 12 meatballs. 2. Place the margarine, garlic powder and parley in a 1-cup measure. Microwave at High for 45 seconds to 1 minute, or until butter melts. Dip meatballs in margarine mixture to cover and place on a roasting rack. 3. Microwave at High for 15 to 18 minutes, or until meatballs are firm and no longer pink in the center, rotating rack and rearranging meatballs twice during cooking time. If desired, serve with hot cooked rice or couscous. Source: Lisa Clarke, adapted from "Quick & Easy Microwaving Ground Beef" MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: "Brown Bag" French Apple Pie Categories: Cyberealm, Desserts, Pies Yield: 1 pie MMMMM------------------------FOR THE PIE----------------------------- 1 1/2 c All-Purpose Flour 1/2 ts Salt 1/2 c Shortening 5 tb ICE Water 8 c Apples [peeled & sliced] 1/4 c Granulated Sugar 2 tb All-Purpose Flour 1/2 ts Nutmeg, Ground 2 tb Lemon Juice 1 ts Cinnamon, Ground MMMMM----------------------FOR THE TOPPING--------------------------- 1/2 c Granulated Sugar 1/2 c All-Purpose Flour 1/3 c Butter 1 lg Paper Bag Vanilla Ice Cream Preheat the oven to 400 degrees. To make the pie: 1) Combine the first measure of flour, salt and shortening using a pastry blender until the mixture resembles coarse crumbs, then stir in the water a little at a time, using a fork, and form the dough into a ball. 2) Roll out the pastry dough on a lightly floured board. Roll to an 11" or 12" diameter and fit into a 9" pie pan fluting the edges. 3) Combine the sugar, the second measure of flour, the cinnamon, the nutmeg and the lemon juice in a large bowl then toss the apple slices in the mixture and arrange them in the pie crust. To make the topping: 4) Combine the sugar and flour in a bowl and cut in the butter using a pastry cutter then sprinkle the topping over the apple filling. 5) Place the pie in the LARGE paper bag and place the paper bag on a baking sheet and loosely fold the open end of the bag under. Bake until the apples are tender (50-60 minutes). 6) Carefully remove the pie from the bag ~ CAUTION: WATCH OUT FOR THE STEAM COMING OUT OF THE BAG! 7) Serve warm with generous portions of vanilla ice cream. Source: Found on the internet and formatted to MM format by Fred Goslin in Watertown NY, on Cyberealm Bbs, home of KookNet @ (315) 786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Peach-Rhubarb Crisp Categories: Cyberealm, Desserts, Fruits Yield: 8 servings 1 cn (29oz) Peach slices 2 c Rhubarb [unsweetened/frozen & sliced] 1/4 c Rolled oats [quick cooking] 1/4 c Brown sugar [packed] 2 tb Flour 1/4 ts Cinnamon 2 tb Butter 1/4 c Coconut Vanilla ice cream 1) Drain the peaches reserving 1/3 c of syrup. Then in a 1 qt. (preferably) glass baking dish, combine the peaches, reserved syrup, and the rhubarb; set aside... 2) In a small mixing bowl, combine the oats, brown sugar, flour, and cinnamon, then cut in the butter `til the mixture resembles coarse crumbs. Stir in the coconut and sprinkle over the fruit... 3a) Bake uncovered, in a 350ø oven for 25 to 30 min. or `til fruit is heated through and topping is crisp... *OR* 3b) Micro-cook, uncovered, on 100% power (high) for 8 to 10 min. or `til fruit is heated through, turning baking dish 90ø twice during cooking... 4) Serve warm with the vanilla ice cream... Source: Found in Chef Freddy's junk drawer and formatted to MM format by Fred Goslin in Watertown NY. on Cyberealm Bbs, home of KookNet @ (315) 786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Kate's Pear Crisp Categories: Cyberealm, Desserts, Fruits Yield: 6 servings 6 c Pears [peeled & sliced] 1 ts Ground ginger 1 c Rolled oats (not instant) 1/3 c Flour 1/3 c Butter [softened] 1/3 c Brown sugar 1 ts Ground ginger 1 1/2 c All-Purpose Flour 1) Peel, core and slice pears. Grease a baking dish, and toss the pear slices in it with the ginger. 2) Mix together the topping ingredients with a fork or a pastry cutter, and sprinkle on top of the fruit. 3) Bake at 375 degrees C for approx. 35 minutes, until the top is browned, and pears are juicy and bubbly. Source: Found on the internet and formatted to MM format by Fred Goslin in Watertown NY, on Cyberealm Bbs, home of KookNet @ (315) 786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Fuzzy Navel UpsideDown Cake Categories: Cyberealm, Desserts, Cakes Yield: 1 cake MMMMM------------------------FOR THE CAKE----------------------------- 1/2 c Brown sugar [firmly packed] 1 cn (29oz) Sliced peaches [drained] 8 Maraschino cherries [halved] 1 Yellow cake mix w/pudding (18¬oz) 1 3«oz vanilla instant pudding Mix 3/4 c Orange juice 1/2 c Oil 1/4 c Peach schnapps 1 tb Orange peel [grated] 4 Eggs MMMMM-----------------------FOR THE SAUCE---------------------------- 2 tb Butter [melted] 2 tb Peach schnapps 1/8 ts Cinnamon MMMMM----------------------FOR THE TOPPING--------------------------- 1 c Whipping cream *or* 1 lg Tub CoolWhip 1 ts Confectioner's sugar 2 tb Peach schnapps Pre-heat oven to 350ø... To make the cake... 1) Grease and flour a 12c fluted tube pan and sprinkle the brown sugar evenly in the bottom. Arrange the peach halves in the grooves of the pan on top of the brown sugar and then place the cherry halves between the peaches... 2) In a large mixing bowl, mix all of the CAKE ingredients and mix @ low speed `til moistened, then @ high speed for 2 min... 3) Pour the batter into the pan over the fruit and bake in pre-heated oven for 50 to 65 min. or `til wooden pick comes out clean. [Cake crust may become very dark so if necessary cover cake loosely with foil] Cool for at least 15 min. and remove from pan... To make the sauce... 4) In a small bowl combine all of the SAUCE ingredients and mix `til well blended. Then with a long tined fork CAREFULLY pierce the top of the cake between the peaches and spoon the sauce over the top of the cake... To make the topping... 5) In yet another small bowl, combine all of the ingredients (cool whip may be substituted for whipping cream) mix well `til soft peaks form... 6) Serve over the cake (preferably warm, but cool is not bad either) Source: Found in Chef Freddy's junk drawer and formatted to MM format by Fred Goslin in Watertown NY on, Cyberealm Bbs, home of KookNet @ (315) 786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Apple Dumpling Categories: Cyberealm, Desserts, Fruits Yield: 6 servings 1 Pastry for 2-crust pie 6 Apples [peeled & cored] MMMMM-----------------------FOR THE SYRUP---------------------------- 1 c Granulated white sugar 2 c Water 3 tb Butter (Softened) 1/4 ts Cinnamon 1/4 ts Nutmeg MMMMM----------------------FOR THE FILLING--------------------------- 1/2 c Granulated white sugar 1 1/2 ts Cinnamon 1 1/2 ts Nutmeg 2 tb Butter (softened) Vanilla Ice cream Pre-heat oven to 450ø 1) Roll pastry slightly less than 1/8" thick. Cut into seven inch squares. 2) Bring syrup ingredients to boil. Boil 3 min. Put apple on center of each pastry square. Fill with mixture of sugar, cinnamon, nutmeg. 3) Dot each with teaspoon of butter. Bring points of pastry up over apple and overlap. Place in a baking pan separated slightly and pour one cup of the hot syrup mixture around dumplings. Bake at 425ø for 45 min. Just before serving pour rest of warm syrup over dumplings and serve with the ice cream. Variation: Peach Dumplings: use 3 large peaches, peeled and pitted (in place of apples) Put peach half on center of each square and proceed as for apple dumplings above. Source: Found on the internet and formatted to MM format by Fred Goslin in Watertown NY, on Cyberealm Bbs, home of KookNet @ (315) 786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Golden Egg Bread (ABM) from Katherine Smith Categories: Breads, Kooknet, Cyberealm Yield: 1 loaf 1 pk Yeast 3 c Bread Flour 4 tb Sugar 2 Eggs 6 tb Corn Oil 1 1/2 ts Salt 3/4 c Warm Water All ingredients except the water should be at room temperature before starting. Add the ingredients to the pan according to the manufacturer's instructions. Select "White Bread" Press "start". Courtesy of Joel Ehrlich Typos courtesy of Wesley Pitts Posted by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Cooking Light's Sweet Potato Casserole Categories: Cyberealm, Low-cal, Low-fat, Side dishes Yield: 8 servings MMMMM---------------------FROM LINDA FIELDS-------------------------- MMMMM-----------------CYBEREALM BBS 315-786-1120---------------------- 3 c Mashed cooked sweet potatoes (about 2 1/4 pounds) 1/3 c Firmly packed brown sugar 1/3 c Skim milk 2 tb Reduced calorie stick melted .margarine 1 ts Vanilla 1/2 ts Salt 2 Egg whites, lightly beaten Vegetable cooking spray 1/2 c Firmly packed brown sugar 1/4 c Flour 2 tb Chilled reduced-calorie .stick margarine 1/3 c Chopped pecans Combine the first seven ingredients in a bowl and stir well. Spoon sweet potato mixture into an 8" square baking dish coated with cooking spray. Combine 1/2 cup brown sugar and flour in a bowl, and cut in 2 tablespoons chilled margarine with a pastry blender or 2 knives until the mixture resembles coarse meal. Stir in the chopped pecans, and sprinkle over the sweet potato mixture. Bake at 350F for 30 minutes. Serving size = 1/2 cup. Calories: 273 per serving; Protein 3.5 gm; Fat 7.4 gm; carb 49.8 mg; fiber 3.3 gm; chol 0 mg; iron 1.3 mg; sodium 242 mg; calc 56 mg. Source: Cooking Light Magazine, November/December 1995 Typed in MM format by Linda Fields, Cyberealm BBS Watertown, NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Cooking Light's Bread Stuffing Categories: Cyberealm, Side dishes, Low-cal, Low-fat Yield: 10 servings MMMMM---------------------FROM LINDA FIELDS-------------------------- MMMMM-----------------CYBEREALM BBS 315-786-1120---------------------- 1 (16 oz) load French bread, .cut into 1 inch cubes 3 tb Reduced-calorie stick .margarine 1 1/2 c Chopped celery 3/4 c Chopped onion 1/4 c Water 1/2 ts Salt 1/2 ts Rubbed sage 1/2 ts Dried thyme 1/4 ts Pepper 1 (10 1/2 oz) can low-salt .chicken broth Vegetable cooking spray Place bread cubes in a layer on a jelly-roll pan. Bake at 350F for 12 minutes, or until toasted; place in a bowl. Melt margarine in a saucepan over medium heat. Add celery and onion; saute 10 minutes. Remove from heat; stir in water and next 5 ingredients (water through broth). Add the bread cubes, tossing to coat; spoon into a 2 qyart caserole coated with cooking spray. Cover; bake at 375F for 30 minutes. Serving size = 1/2 cup. Calories: 162; protein 4.7 gm; fat 3.4 gm; carb 27.3 gm; fiber 1.6 gm; chol 1 mg; iron 1.3 mg; sodium 439 mg; calc 32 mg. Source: Cooking Light Magazine, Nov/Dec 1995 Typed in MM format by Linda Fields, Cyberealm BBS 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Decadent Chocolate Bread Pudding Categories: Cyberealm, Mom's best, Puddings, Desserts Yield: 12 servings 1 1/4 c Heavy cream 1/2 c Plus 2 T sugar 10 oz Finely chopped semi-sweet .chocolate or chips 6 Egg yolks 5 oz Butter, room temp, cut .into small pieces 6 Egg whites 5 tb Sugar 1 tb Vanilla 2 1/2 c 1/4" diced white bread 1. Bring the sugar and cream to a boil, and remove from the heat. 2. Add the chopped chocolate (or chocolate chips) stirring until completely melted and blended well. 3. Add yolks, one at a time, beating well after each. 4. Stir in the butter until melted. 5. Whip the egg whites until soft peaks form. Add sugar when just starting to turn white, and then add vanilla and whip until stiff. 6. Gently fold in the chocolate mixture. Pour over prepared bread in a buttered 9 x 11 inch pan. Gently squeeze chocolate mixture into the bread with hands until completely mixed. Let sit for 30 minutes or so as to absorb the mixture. Add more cream if too dry. 7. Bake in a 350F oven in a hot water bath (halfway up the sides of the pan) for 45 minutes. Let cool slightly. 8. Cut into wedges, or cubes loosely piled together. Serve with whipped cream. Lin's Notes: I used sourdough bread instead of white bread and it was wonderful! I also used 12 oz of semisweet chocolate chips instead of finely chopped chocolate, and it worked well. We also like vanilla in our home, so I used 2 tsp. instead of one. Source: The Iroquois Hotel on the Beach, Mackinac Bay, Michigan from Donna Hamilton's Gracious Country Inns and Favorite Recipes Typed in MM format by Linda Fields, Cyberealm BBS Watertown, NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Low-Fat Green Bean Casserole Categories: Cyberealm, Vegetables, Low-fat, Low-cal Yield: 8 servings Vegetable cooking spray 1/4 c Finely chopped onion 2 tb Flour 1 c Skim milk 1/2 c Shredded reduced fat Swiss .cheese 1/2 c Low fat sour cream 1 ts Suagr 1/2 ts Salt 2 9 oz. packages frozen French .style green beans, thawed & drained 1 1/2 c Herb seasoned stuffing mix 2 ts Margarine, melted 1 Egg white, lightly beaten Coat a medium saucepan with cooking spray, and place over medium heat until hot. Add onion; saute 5 minutes or until tender. Add flour, and cook 1 minute, stirring constantly. Gradually add the milk, stirring until blended. Stir in cheese, sour cream, sugar and salt; cook 5 minutes or until thickened and bubbly, stirring constrantly. Place green beans in an 8 inch square baking dish; pour the sauce over the beans. Combine stuffing mix, margarine, and egg white in a bowl; stir well and sprinkle over green bean mixture. Bake at 350F for 25 minutes or until thoroughly heated. Serving size - 1/2 cup. Calories per serving: 139; protein 6.9 gm; fat 4.7 gm; carb 18.7 gm; fiber 2.1 gm; chol 11 mg; iron .8 mg; sodium 382 mg; calc 169 mg. Source: Cooking Light magazine Nov/Dec 1995 Typed in MM format by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Chef Freddy's Cream of Mushroom Soup Categories: Cyberealm, Soups/stews Yield: 4 servings 1 lb Mushrooms (fresh)[sliced & saut‚ed] 2 tb Butter 4 c Milk [2%] 1/2 c Flour 4 tb Butter 1/4 ts Garlic powder 1/2 ts Onion powder 1/4 ts Sweet basil Salt and pepper to taste 1) Saut‚e the sliced mushrooms in 2 tb of butter `til the mushrooms are golden brown and set aside... 2) Prepare a roux by melting the butter and then adding the flour a little at a time only `til the butter will take no more flour... add the spices and then the milk wisking `til there are no lumps... 3) Bring to a slow boil and add the mushrooms and continue heating `til they are heated through... 4) Season with the salt and pepper to taste and serve... Source: Created out of necessity by Chef Freddy at the SoftSolutions corporate dining room... Posted for you by Fred Goslin in Watertown NY on Cyberealm Bbs, @ (315) 786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Original Green Bean Casserole Categories: Cyberealm, Side dishes, Casseroles Yield: 6 servings 1 cn Cream of mushroom soup [condensed] 1/2 c Milk 1 ts Soy sauce ds Pepper 4 c Cut green beans [cooked] 1 cn FRENCH'S French fried onions Pre-Heat oven to 350ø... 1) In a 1« qt casserole combine all of the ingredients except « of the french fried onions and then bake in preheated oven for 25 min... 2) Remove from oven and stir. Then sprinkle the remaining onions over the top of the beans and return to the oven for 5 more min. `til the onions are golden (not scorched), remove and serve... Source: From Helen L. Goslin and formatted to MM format by Fred Goslin in Watertown NY on Cyberealm Bbs at (315) 786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Double Layer Pumpkin Pie Categories: Cyberealm, Desserts, Pies Yield: 8 servings 4 oz Philly Cream Cheese [softened] 1 tb Milk 1 tb Sugar 1 1/2 c CoolWhip [thawed] 1 Graham cracker pie crust [prepared] 1 c Milk [cold] 1 cn (16oz) pumpkin 2 pk Vanilla flavored Jell-o Pudding & Pie filling 4 ts Pumpkin pie spice 1) Mix the cream cheese, 1 tb milk, and the sugar in a large bowl with a wire whisk `til smooth, then gently stir in the whipped topping and « of the pumpkin pie spice. Spread on the bottom of the prepared pie crust... 2) Pour 1 c cold milk into a bowl and add the pumpkin, pudding mixes, and the remainder of the spices beating with wire whisk `til well mixed (it will be thick). Then spread over the cream cheese layer in the prepared pie crust... 3) Refrigerate for at least 4 hrs. `til set then garnish with additional whipped topping before serving... Source: Snagged off of a coupon and formatted to MM format by Fred Goslin in Watertown NY on Cyberealm Bbs at (315) 786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Double Pear Crisp Categories: Cyberealm, Desserts, Low-fat Yield: 4 servings 4 Ripe,Juicy Pears,sliced 5 Dried Pears 1 1/2 c Pearjuice 1 Cinnamonstick 1 1/2 c Oatmeal 1/2 ts Cinnamon 1/4 c Maple Syrup 1.Simmer the dried pears in the pearjuice with the cinnamon stick until soft. Slice into strips and layer, with the fresh pears in a bakingpan (small, square one) . 2.Mix oats, cinnamon and syrup together, add a little pearjuice so the mixture will be moist but not wet. 3.Spread the oatmix on top of pears and bake at 350 degrees for about 40 minutes (watch to avoid burning) by Kalpana Schankbar Typed by Brigitte Sealing Cyberealm BBS Watertown, NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Low-Fat Banan bread Categories: Cyberealm, Breads Yield: 1 bread 2/3 c Brown sugar 1/3 c Hot, strong coffee 1 1/2 c Mashed, overripe Bananas 3 Egg Whites 1 ts Vanilla 1 c White flour 1 c Whole wheat flour 1 1/2 ts Baking powder 1/2 ts Salt 1/4 ts Baking soda 1. Preheat oven to 350. Spray Pam in a 9 X 5 bread pan. 2.In a bowl, dissolve brown sugar in coffee; stir in bananas. 3.In a large bowl whisk together egg whites and vanilla. 4.Add banana mixture. 5.In a separate bowl mix together the flours and baking powder, salt and baking soda. 6.Add to the banana mix and stir until just combined. 7.Pour in pan and bake 40-50 minutes, when toothpick inserted comes out clean. Let cool on a rack for 10 minutes. Invert and let cool completly. From the Fat-free food conference on the Internet Typed by Brigitte Sealing Cyberealm BBS Watertown, NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Banana Bread #4 Categories: Cyberealm, Breads Yield: 1 loaf 1 3/4 c Unbleached flour 2 3/4 ts Baking powder 1/2 ts Salt 1/3 c Shortening 2/3 c Sugar 2 Eggs 4 Bananas -very ripe, mashed 1/2 c Chopped pecans or walnuts -optional Preheat oven to 350 degrees Sift together flour, baking powder, and salt. Beat shortening in mixer until creamy. Add sugar and eggs, continue beating at medium speed one minute. Add bananas to egg mixture. Mix until blended. Add flour mixture, beating at low speed only until blended. Turn into buttered loaf pan and bake for 1 hour or until toothpick inserted in center of loaf comes out clean. Notes: Substitute cream cheese for shortening. For spicy version, add 1/2 tsp cinnamon, 1/4 tsp mace and 1/4 tsp nutmeg to flour mixture. Recipe By: Marge Clark Serving Size: 10 * The Polka Dot Palace BBS 1-201-822-3627. Posted by FAYLEN MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Lisa's Banana Quick Bread Categories: Breads, Cyberealm Yield: 4 sm loaves 1 1/2 c Flour 1/2 ts Salt 1 c Sugar 1 ts Baking soda 1/2 c Vegetable oil 2 Eggs, beaten 3 Ripe bananas, mashed 1/2 ts Cinnamon 1/2 ts Ginger Preheat oven to 325. Coat 4 small loaf pans with vegetable cooking spray. Combine dry ingredients; blend well and set aside. Combine wet ingredients; blend well. Mix together wet and dry ingredients. Do not overmix. Distribute batter among the 4 pans, and bake for 30 to 40 minutes. Notes: There was something odd about the taste of this one. Perhaps the ginger was a bad choice. These small loaves freeze well, wrapped tightly in plastic wrap, once completely cooled. To defrost, set out at room temperature, loosely wrapped, for about an hour. These breads are great for making the house smell Autumnal! They also make great Christmas gifts for the neighbors. Source: Lisa Clarke, SysOp of The Polka Dot Palace BBS 1-201-822-3627 on Cyberealm BBS Watertown, NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Lisa's Peanut-Butter-Banana Quick Bread Categories: Breads, Cyberealm Yield: 4 sm loaves 1 1/2 c Flour 1/2 ts Salt 1 c Sugar 1 ts Baking soda 1/2 c Vegetable oil 2 Eggs, beaten 2 Ripe bananas, mashed 1/2 c Peanut butter Preheat oven to 325. Coat 4 small loaf pans with vegetable cooking spray. Combine dry ingredients; blend well and set aside. Combine wet ingredients; blend well. Mix together wet and dry ingredients. Do not overmix. Distribute batter among the 4 pans, and bake for 30 to 40 minutes. Notes: Suprisingly good! These small loaves freeze well, wrapped tightly in plastic wrap, once completely cooled. To defrost, set out at room temperature, loosely wrapped, for about an hour. These breads are great for making the house smell Autumnal! They also make great Christmas gifts for the neighbors. Source: Lisa Clarke, SysOp of The Polka Dot Palace BBS 1-201-822-3627 on Cyberealm BBS Watertown, NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Apple Cheesecake Elegante Categories: Cakes, Fruits, Desserts, Cheesecake, Cyberealm Yield: 8 servings MMMMM--------------------LORELI AGUDA WSKD49A------------------------- 1 pk Cheesecake mix, 10 1/2 oz. 1/4 c Sugar 1/4 c Butter or margarine, melted 1/3 c Walnuts, ground or finely -chopped 1 1/2 c Cold milk 2 c Canned applesauce 1/2 ts Grated lemon rind 2 tb Lemon juice 1/4 c Brown sugar 2 tb Butter or margarine 1/2 ts Cinnamon 1/2 ts Nutmeg 1/4 ts Mace CRUST: To make crust, empty envelope of graham cracker crust from mix into a bowl. Add 1/4 cup sugar, 1/4 cup melted butter or margarine and nuts. Mix until thoroughly combined. Press mixture firmly against sides and bottom of an 8 inch pie plate. Refrigerate 5 minutes or bake in 375~ oven for 8 minutes. Cool. FILLING: Pour milk into a small mixing bowl. Add contents of cheesecake filling envelope from mix, 1/2 cup applesauce, and grated lemon rind. Beat atlow speed with electric mixer until blended. Beat at medium speed 3 minutes longer. Pour into prepared crust; chill at least 1 hour. TOPPING: Combine 1 1/2 cups applesauce and remaining ingredients in saucepan; simmer for 20 minutes. To serve, top wedges of cake with spiced applesauce topping. Topping may be served warm or cold. Source: Lisa Clarke, SysOp of The Polka Dot Palace BBS 1-201-822-3627 on Cyberealm BBS Watertown, NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: SWEET 'N' SOUR PORK OVER RICE Categories: Cyberealm, Main dish, Meats Yield: 4 servings MMMMM----------------------FROM LOIS FLACK--------------------------- MMMMM----------------CYBEREALM BBS (315)786-1120--------------------- 1/4 lb Pork tenderloin, cut into 3/4-inch cubes 1 Onion, cut into thin wedges 1 Sweet green pepper, chopped 1 Sweet red pepper, chopped 1 cn (8 oz.) Pineapple chunks, - -packed in juice, undrained 3 tb Cider vinegar 2 tb Packed brown sugar 2 ts Low-sodium soy sauce 1 1/2 c Quick-cooking rice 1 cn (8 1/2 oz.) Sliced peaches Water 1 tb Cornstarch Coat a skillet with nonstick spray; warm ot over medium heat for 1 minute. Add pork and cook, stirring occasionally, until it loses its pink color, 5 to 6 minutes. Add onions, sweet peppers, undrained pineapples, vinegar, sugar and soy sauce. Bring to a boil, cover and simmer until vegetables are crisp-tender, about 5 minutes. Meanwhile, cook rice. Drain peaches,reserving juice. Add enough water to make 1/2 cup liquid. Blend in cornstarch. Cut each peach slice into thirds. Stir cornstarch mixture and peaches into skillet. Cook, 1 minute more. Serve over rice. Per Serving: 418 Calories, 3.1 g fat (7% of calories), 51 mg cholesterol : 147 mg sodium, 3.4 g dietary fiber. Source: "Prevention's Quick & Healthy Cooking" - December 1995 issue * Posted by Lois Flack - CYBEREALM BBS - Watertown, NY (315)786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Better Cooker Cake Mix Categories: Cakes, Cyberealm Yield: 1 servings 2 c Flour 1 1/2 c Sugar 3 1/2 ts Baking powder 1 ts Salt 1/2 c Butter Dash nutmeg combine flour and sugar, sift twice. Sift again and add baking powder and salt. Cut in butter add or omit nutmeg. store in covered container in Refrigerator up to 1 month. or freeze up to one 1yr. To use mix Combine 3 eggs , 1 1/2 ts vanilla and 1 c whole milk beat well and add all of the mix. Beat 4 min. medium speed. Divide into 2 greased 9' layer pans. Bake 350 30-35 min. Typed by Annette Johnsen for Cyberealm BBS Watertown, NY 315-786-1120 Source: Gloria Pitzer Cookbook #1 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Mexican Seasonings Mix Categories: Mexican, Cyberealm Yield: 1 servings 1 c Dried minced onion 1/3 c Beef bouillon powder 1/3 c Firehouse hot chili powder 2 tb Ground cumin 4 ts Crushed red pepper 1 tb Oregano 2 ts Garlic powder Mix all and store in pantry up to 4 months Source Cheaper and Better by Nancy Birnes Typed by Annette Johnsen for Cyberealm BBS Watertown, NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Grandma's Veggie Casserole Categories: Vegetables, Casseroles, Cyberealm Yield: 8 servings 3 Packages California blend 1 Stick butter melted 1 c Cracker crumbs ritz 8 oz Grated mozellara cheese 4 oz Grated mild cheddar cheese 1. Cook vegetables 2. put in 13x9 pan and pour melted butter on top and crushed crackers on top. 3. add cheese on top and bake until cheese bubbles. 350 Degrees Typed by Annette Johnsen for Cyberealm BBS Watertown, NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Apple Coffee Cake ala Cyberealm Categories: Breakfast, Cyberealm, Breads Yield: 1 cake 3/4 c Butter 1 Egg 1 tb Milk 2 c Flour 1 ts Baking powder 4 Apples, peeled, sliced thin 1 3oz pkg gelatin, apple or Raspberry, or cherry, or Cranberry 1 c Sugar Cream 1/4 c of butter, egg and milk. Add 1 c flour and baking powder. Pat dough into 9" square pan. Stand apart apple slices into dough closely together. Sprinkle gelatin over apples. Cover pan with foil. Combine remaining ingredients and pour into freezer bag. Tape bag to foil and freeze up to 1 month. To Serve remove from freezer and sprinkle contents of bag over cake. Bake 350 for 45 minutes or until apples are tender. Serve warm with ice cream or cool and drizzle with powdered sugar glaze. Source: Frozen Assets Newsletter Typed by Annette Johnsen for Cyberealm BBS Watertown, NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Ann's Best Sugar Cookies Categories: Cookies, Cyberealm Yield: 7 dozen 1 1/2 c Sugar 1 1/2 c Butter softened 2 Eggs 2 tb Vanilla extract 4 c All purpose flour 1 ts Salt 1 ts Baking soda 1 ts Cream of tartar FROSTING OPTIONAL 1 1/2 c Confectioners' sugar 3 tb Butter softened 1 tb Vanilla extract 1 tb Milk Food coloring Colored sugar In mixing bowl combine sugar and butter, beat until creamy. Add eggs and vanilla, beat well. Stir together dry ingredients ; gradually add to creamed mixture until completely blended. Chill for 30 minutes. Form balls and roll in sugar and press down on greased cookie sheet. OR On a lightly floured surface roll dough to a 1/4 inch thickness and cut with cookie cutters dipped in flour. Bake 350 for 10-12 minutes. Cool on wire rack. To frost: Combine sugar, butter, vanilla and milk, beat until creamy. Thin with additional milk to desired spreading consistency in neccessary. Add a few drops of food coloring if desired. Spread over cookies and decorate with colored sugar. Typed by Annette Johnsen for Cyberealm BBS Watertown, NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Ann's Lemon Bars Categories: Cookies, Cyberealm Yield: 24 bars Crust 12 tb Butter 1/2 c Sugar 2 c Flour Mix and bake 15 min At 350 in 2 9x13 pan 4 Eggs 1 1/2 c Sugar 4 tb Flour 6 tb Lemon juice 1/2 ts Baking powder Bake crust Add second set of ingredients on top and bake 350 for 25-30 minutes until golden brown. Cut and sprinkle with powder sugar. Typed by Annette Johnsen for Cyberealm BBS Watertown, NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Turkey Club Pizza Categories: Cyberealm, Appetizers, Main dish Yield: 6 servings 1 10 oz tube pillsbury pizza Crust 2 ts Sesame seeds 1/4 c Mayonnaise 1 ts Lemon zest 1 c Shredded Jack cheese 1/2 tb Basil 4 oz Deli turkey meat or 2 cups chopped cooked turkey 6 Slices bacon cooked 1 sm Tomato thin sliced 1/2 c Shredded swiss cheese Unroll pizza crust on pizza or cookie sheet. Sprinkle with sesame seeds. Bake for 10 minutes at 425. Now you can freeze the crust well wrapped for up to 1 month. Tape freezer bags containing turkey, cheese and bacon to top of frozen crust. To serve: Thaw at room temperature. Mix mayo and lemon zest. Spread over crust. Top with remaining ingredients in order listed and bake 425 for 7-9 minutes. Source: Frozen Assets Newsletter November Typed by Annette Johnsen for Cyberealm BBS Watertown, NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Oriental Make Ahead Categories: Poultry, Cyberealm Yield: 6 servings 16 oz Bottle Catalina 1/3 c Soy sauce 1 Envelope onion soup mix 1 c Peach or Apricot Preserves 1 3 pound Chicken uncooked Mix all and pour on chicken. freeze To cook refrigerate the night before. Come home from work and bake chicken 1 hour at 350. Cover with foil the last 15 minutes. Don't over brown because the dressing will burn Serve over rice with Oriental vegetables. Typed by Annette Johnsen for Cyberealm BBS Watertown, NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Sweet and Sour Make Ahead Categories: Cyberealm, Poultry Yield: 6 servings 1 3pound chicken uncooked 16 oz Bottle sweet and sour sauce 1 Envelope onion soup 1 c Peach or apricot preserves 1 Can drained pineapple chunks Pour all over chicken, top with drained pineapple. Freeze Refrigerate the night before. Bake 1 hour, cover with foil the last 15 minutes Typed by Annette Johnsen for Cyberealm BBS Watertown, NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Mexican Make Ahead Categories: Cyberealm, Mexican Yield: 6 servings 1 3 pound chicken uncooked 16 oz Bottle salsa 1 Envelope onion soup mix 1 c Peach or apricot preserves Pour over chicken and freeze. Refrigerate the night before Bake 1 hour 350 and cover with foil the last 15 minutes. Serve with fried tortillas and refried beans. Typed by Annette Johnsen for Cyberealm BBS Watertown, NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Western Make Ahead Categories: Poultry, Cyberealm Yield: 6 servings 1 3 pound chicken uncooked 16 oz Bottle BBQ 1 Envelope onion soup mix 1 c Peach or apricot preserves Pour over chicken and freeze Refrigerate the night before cooking. Bake 1 hour and cover with foil the last 15 minutes Serve with homestyle fries, coleslaw and hot rolls. Typed by Annette Johnsen for Cyberealm BBS Watertown, NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Cranberry Make Ahead Categories: Poultry, Cyberealm Yield: 6 servings 1 3 pound chicken uncooked 1 cn Whole cranberry sauce 1 Envelope onion soup mix 1 c Orange marmalade Pour all over chicken and freeze Refrigerate the night before cooking Bake 1 hour and cover with foil the last 15 minutes. Typed by Annette Johnsen for Cyberealm BBS Watertown, NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Crockpot Meatloaf Categories: Meats, Cyberealm Yield: 6 servings 1 lb Lean ground beef 1 Egg 1/3 c Oatmeal 3 tb Onion soup mix 1/4 c Ketchup Combine beef,egg, 3 tb ketchup, soup mix and shape into meatloaf. Place in crockpot and top with remaining ketchup. Cover and cook 8-10 hours. To freeze shape and put in freezer bag for up to 2 months. Refrigerate the night before cooking. Source: Frozen Assets Newsletter October Typed by Annette Johnsen for Cyberealm BBS Watertown, NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Creamy Chicken and Spaghetti Bake Categories: Cyberealm, Mom's best, Italian, Casseroles Yield: 4 servings 6 oz Spaghetti 3/4 c Shredded sharp cheese 12 oz Ground raw chicken 1 c Sliced fresh mushrooms 1/2 c Chopped onion 1 tb Cooking oil 1 tb Margarine or butter, melted 1 cl Garlic, minced 1 tb Flour 1/2 ts Pepper 3/4 c Milk 1/4 c Sliced pitted ripe olives 1 tb Parsley, fresh or dried 1 tb Chopped pimento 2 tb Fine dry bread crumbs 2 tb Parmesan cheese 1 ts Margarine or butter, melted Break spaghetti in half. cook according to package directions until just tender. Drain; transfer to a large mixing bowl. Meanwhile, in a large skillet, cook chicken, mushrooms, onion, and garlic in hot oil over medium high heat for 3-4 minutes or until chicken is no longer pink. Add chicken mixture to spaghetti. In a small saucepan, melt 1 tbsp. butter or margarine. Stir in flour and pepper. Add milk all at once. Cook and stir until thickened and bubbly over medium heat. Cook and stir one minute more. Add cheese and stir until melted. Remove from heat, stir in olives, parsley and pimento. Pour over chicken mixture and toss to coat. Transfer to greased 2 quart baking dish or casserole. In a small bowl, toss bread crumbs, Parmesan cheese and 1 tbsp melted margarine or butter. Sprinkle over chicken mixture. Cover and bake at 375F for 20 minutes, uncover and bake 10-15 minutes more until heated through. Source: Watertown Daily Times, Watertown, NY Typed in MM format by Linda Fields, Cyberealm BBS Watertown, NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Mr. Food's No Bake Cheesecake Categories: Cyberealm, Mom's best, Cheesecake Yield: 1 cheesecake 1 pk 8 oz cream cheese, softened 1/2 c Sugar 1 c (1/2 pint) sour cream 2 ts Vanilla 1 Container (8 oz) frozen .whipped topping, thawed 1 Prepared 9" graham cracker .pie crust OPTIONAL: 1 c Semisweet chocolate chips, ,melted In a large bowl, beat the cream cheese until softened; add the sugar gradually. Blend in the sour cream and vanilla. Fold in the whipped topping until well mixed. Spoon the mixture into the graham cracker crust. Chill for 4-5 hours to set. Keep refrigerated. Lin's Note: I melted 1 cup semi-sweet chocolate pieces in the microwave, and added them to the cheese/sour cream/vanilla mixture and blended well. I then folded in the whipped topping. It came out wonderfully! To garnish, I served with whipped cream and shaved chocolate. Source: Mr Food Makes Desserts Typed in MM format by Linda Fields, Cyberealm BBS Watertown, NY 12/31/95 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: San Diego Catch from Mr. Food Categories: Cyberealm, Mom's best, Fish Yield: 4 servings 1/2 c Cornmeal 2 ts Chili powder 1 ts Salt 1/4 ts Pepper 1 Egg, lightly beaten 1 lb Fish fillets 1/4 c Oil In a shallow dish, combine the cornmeal, chili powder, salt and pepper. Place the beaten egg in another shallow dish. Dip the fish in the egg, then dredge in the cornmeal mixture; shake off the excess. In a large skillet, heat the oil over medium-high heat until hot. Add the fish and saute until lightly browned on both sides; 3-4 minutes. Drain on paper towels before serving. Mr. Food's notes:Flounder and sole work well here. And, for a special treat, orange roughy prepared this way is out of this world! Lin's notes: We used orange roughy, and he was RIGHT!!! Source: Mr. Food Cooks Real American Typed in MM format by Linda Fields, Cyberealm BBS, Watertown NY 12/31/95 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Chicken Marguerite Categories: Cyberealm, Mom's best, Poultry, Ww Yield: 8 servings 2 tb Olive oil 1 tb Minced garlic 3/4 ts Salt 1/2 ts Cinnamon 1/2 ts Black pepper 1 3 lb chicken, skinned and .cut into 8 pieces 1 lb 4 oz red potatoes, cut into 1/8" thick slices 1/4 c White wine vinegar Option: Instead of the whole .chicken, you can use 2-3 .whole skinned chicken .breasts, cut in halves 1. Preheat the oven to 375F. Spray an 8" square baking pan with non-stick cooking spray. 2. In a large bowl, combine the oil, garlic, salt, cinnamon, and pepper. Add chicken and potatoes; toss well to coat thoroughly. 3. Arrange chicken in a single layer in prepared baking pan; add vinegar, then top evenly with potatoes. Bake 40-50 minutes, until potatoes are tender, chicken is cooked thoroughly and thigh juices run clear when pierced with a fork. Serve topped with pan juices. Lin's notes: Since we don't like dark meat, I used 2-3 whole skinned chicken breasts, cut in halves, and then cut in half again. I also peeled the potatoes, as Pat doesn't like potato skins. It turned out great! I served this with a green salad and white wine. Each serving provides: 3/4 fat, 2 proteins, 1/2 bread. Per serving: 199 calories; 18 gm protein; 8 gm fat; 14 gm carbohydrates; 14 mg calcium; 260 mg sodium; 50 mg cholesterol; 1 gm dietary fiber. Source: Weight Watchers Slim Ways with Chicken cookbook Typed in MM format by Linda Fields, Cyberealm BBS, Watertown, NY 12/31/95 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Pumpkin-Cranberry Loaf Categories: Breads, Low-fat, Low-cal, Cyberealm Yield: 16 servings 2 c All-purpose flour 2/3 c Firmly packed dark brown -sugar 1/2 c Sugar 2 ts Baking powder 1/4 c Water 1/4 c Vegetable oil 1 1/2 ts Vanilla extract 3 Egg whites, lightly beaten 3/4 c Coarsely chopped cranberrie 1/4 ts Salt 1 3/4 ts Pumpkin pie spice 1 c Canned pumpkin Vegetable cooking spray 1/4 c Chopped pecans Combine the first 6 ingredients in a large bowl; make a well in center of mixture. Combine pumpkin, water, oil, vanilla, and egg whites; add to dry ingredients, stirring just until dry ingredients are moistened. Fold in cranberries. Pour batter into a 9x5-inch loaf pan coated with cooking spray; sprinkle pecans over batter. Bake at 350 for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan 10 minutes on a wire rack; remove from pan, and let cool completely on wire rack. Yield: 16 servings (serving size: 1 slice). CALORIES 160 (28% from fat); PROTEIN 2.6g; FAT 4.9g (sat 0.8g, mono 1.8g, poly 2g); CARB 26.6g; FIBER 1.3g; CHOL 0mg; IRON 1.2mg; SODIUM 50mg; CALC 48mg Source: "Tasty Gifts - The Leaven Spoonful," Cooking Light, Nov/Dec 1995 Posted by Lisa Clarke, Cyberealm BBS Watertown, NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Roast Pork with Creamy Mushroom Gravy Categories: Meats, Main dish, Cyberealm Yield: 8 servings ROAST PORK 1 ea 3-4 lb boneless pork loin Roast, tied 2 tb Lemon juice 1 ts Garlic pepper 1 ts Garlic powder 1 ts Beau Monde or salt .......... CREAMY MUSHROOM GRAVY 1 1/2 c Sliced fresh mushrooms 2 tb Butter or margarine, melted 2 tb Flour 8 oz Sour cream 1/4 c Milk 1/4 ts Salt 1/4 ts Pepper Place roast, fat side up, on greased rack in shallow roasting pan. Brush lemon juice over it and sprinkle with spices. Insert meat thermometer and bake, uncovered, at 325F until meat thermometer registers 170F. Transfer to serving platter and let stand 10 minutes before slicing. For gravy, cook mushrooms in butter in saucepan over medium-high heat, stirring constantly until tender. Add flour, stirring constantly for 1 minute. Combine sour cream and remaining ingredients; gradually add the sour cream mixture, stirring constantly until mixture is thickened and heated thoroughly (don't boil). Serve with mashed potatoes and roast pork. Posted by Loren Martin, Cyberealm BBS Watertown, NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Hoppin' Sam with Ham Categories: Vegetables, Meats, Cyberealm Yield: 10 servings 2 c Brown rice (not instant) 4 c Water 1 ea Large onion, chopped 6 ea Stalks, celery, chopped 2 ea 14 1/2 oz can stewed or Seasoned tomatoes 2 tb Butter or margarine 1 tb Italian seasoning 2 ts Sugar 1 lb Cubed ham 4 ea 16 oz cans black-eyed peas, Drained Cook onion and celery in butter until tender. Add rice and water, bring to boil, reduce heat and simmer (covered) for 45 minutes. Add remaining ingredients and cook in slow oven (225F) for 1-2 hours. Enjoy with cornbread for good luck as your first meal on New Year's Day!! Posted by Loren Martin, Cyberealm BBS Watertown, NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Balsamic Chicken and Pears Categories: Poultry, Main dish, Cyberealm, Ilink Yield: 4 servings 2 ts Vegetable oil 4 ea Chicken breasts, boneless & Skinless 2 ea Pears, unpeeled and each Cut into 8 wedges 2 c Chicken broth 6 tb Balsamic vinegar 4 ts Cornstarch 3 ts Sugar 1/2 c Raisins Heat 1 ts vegetable oil in skillet over medium-high heat. Add chicken breasts and cook 8-10 minutes, turning once until juices run clear when sticking with fork. Remove chicken to plate. In same skillet, add remaining 1 ts vegetable oil and cook pear wedges until lightly browned and tender. In small bowl, mix chicken broth, balsamic vinegar, cornstarch and sugar until blended. Add chicken-broth mixture to skillet with pears and raisins (or any other preferred dried fruit) and bring to boiling; boil one minute, stirring constantly. Return chicken breasts to skillet and heat through. Serve with pasta with vegetables. Posted by Loren Martin, ILink Cuisine Conference MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Sue McKnight's Secret Honey Crunch Pecan Pie Categories: Desserts, Pies, Cyberealm Yield: 6 servings Filling 4 Eggs; slightly beaten 1 c Light corn syrup 1/4 c Packed brown sugar 1/4 c Sugar 2 tb Butter or margarine; melted 1 ts Vanilla 1/2 ts Salt Topping 1/3 c Packed brown sugar 3 tb Honey 3 tb Butter or margarine 1 1/2 c Pecan halves Recipe by: Sue McKnight (Preparation Time: 55 minutes) In a medium bowl add filling ingredients and mix. Pour into crust and bake at at 350 degrees. When pie is baking prepare topping in a medium saucepan over medium heat. Combine sugar, honey and butter - cook 2-3 minutes until sugar dissolves, stirring constantly. When pie has baked 40 minutes, remove from oven. Pour topping over filling and return pie to oven baking 10-15 minutes until topping is bubbly and golden brown. Cover pie crust with foil if necessary to prevent from browning. Posted by Loren Martin, Cyberealm BBS Watertown, NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Christmas Eve 1995 Categories: Christmas, Cyberealm Yield: 12 servings MMMMM---------------------------SNACKS-------------------------------- 2 Granny's punch 1 l Coke 1 pk Potato chips 1 pk Pretzels 1 pk Fritos 1 Famous Lipton California Dip 1 Cheese, Crackers, Pepperoni MMMMM----------------------HOT FINGER FOODS--------------------------- 1 Buffet Meatballs 2 cn Crescent rolls 2 pk Chicken Nuggets 1 pk Pizza Rolls 1 Mini-tacos 1 Taco Rolls MMMMM--------------------------DESSERT------------------------------- Hot water & various teas, -coffees & hot chocolates 1 Elaines Famous Sugar Cookies 1 Peppermint Petits Fours 1 Mrs Smith's Frozen Apple Pie 1 Cranberry Bread Bakery Cookies 8 people for "Snacks" & "Hot Finger Foods" and 12 people for "Dessert." Mom R. brought the Cheese, Crackers & Pepperoni, and the Cranberry Bread. Donna brought the Mini-Tacos and the Taco Rolls. Mom C. brought the bakery cookies. Besides having way too many cookies, everything was quite good. FRIDAY Take some lemonade and maraschino cherries, and combine in a small freezer-safe container. Stick it in the freezer to use as ice for the punch. Prepare the California Dip and keep refrigerated. SATURDAY Prepare Sugar Cookies and Petits Fours. Form the meatballs and store them in the fridge, along with cut up carrots and peppers. SUNDAY, THE PARTY Prepare Granny's Punch at 3:30. Set out the "Snacks." Company arrives at 4:00. Start making the meatballs and crescent rolls at around 5:00 or once everyone has arrived, followed by the pizza rolls, chicken, and tacos. Put the pie in the oven once all of the "Hot Finger Foods" are done. Do gift-giving at around 6:30 or 7:00 when everyone is done eating. Have dessert at around 8:00 or when presents have all been exchanged. Source: Lisa Clarke, Entered in Meal Master format by Lisa Clarke for Christmas Eve 1995 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Granny's Punch Categories: Christmas, Cyberealm, Beverages Yield: 4 quarts 1 qt Cranberry Juice 1 qt Lemonade 1 qt Pineapple juice 1 qt (or less) Lemon Lime Soda OR 1 qt (or less) Ginger Ale Pour all of the juices together in a big punch bowl. Add enough soda to give the punch a kick, but not so much that the flavor of the juices is diluted. Source: Mildred Walling, Entered in Meal Master format by Lisa Clarke for Christmas Eve 1995 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: The Famous Lipton California Dip Categories: Dips, Cyberealm Yield: 2 cups MMMMM-------------------------BASIC DIP------------------------------ 1 pk Lipton Recipe Secrets Onion -Soup Mix 16 oz Sour cream MMMMM---------------------SEAFOOD VARIATION-------------------------- 1 c Finely chopped cooked clams, -crabmeat, or shrimp 1/4 c Chili sauce 1 tb Horseradish MMMMM----------------------BACON VARIATION--------------------------- 1/3 c Crumbled cooked bacon OR 1/3 c Bacon bits MMMMM-------------------BLUE CHEESE VARIATION------------------------ 1/4 lb Blue cheese 1/4 c Finely chopped walnuts In a small bowl, blend all ingredients; chill. Makes about 2 cups dip. For a creamier dip, add more sour cream. Source: Lipton Recipe Secrets Onion Soup Mix box, Entered in Meal Master format by Lisa Clarke for Christmas Eve 1995 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Buffet Meat Balls Categories: Appetizers, Christmas, Cyberealm Yield: 10 servings MMMMM-------------------------MEATBALLS------------------------------ 1 1/2 lb Ground veal 1/2 lb Ground turkey 2 Eggs 1 c Soft bread crumbs 1/2 c Apple juice 1/4 c Finely chopped onion 2 tb Snipped fresh parsley 3/4 ts Salt 3/4 ts Ground coriander 1/4 ts Dried thyme leaves 1/4 ts Pepper MMMMM---------------------------SAUCE-------------------------------- 2 Carrots, diagonally sliced -(1/2" thick) 2 tb Butter or margarine 1 tb Snipped fresh parsley 1 c Ready-to-serve beef broth 1/2 c Apple juice 2 tb Cornstarch 3/4 ts Ground coriander 1/2 ts Salt 1 pn Pepper 1. Heat oven to 350F. Lightly grease 15 1/2" x 10 1/2" jelly roll pan. Set aside. In large mixing bowl, combine all meatball ingredients. Mix well. Shape into ninety 3/4" meatballs. Arrange in even layer in prepared pan. Bake for 12 to 15 minutes, or until light golden brown. Drain. Cover loosely with foil to keep warm. Set aside. * 2. In 1 1/2 quart casserole, combine carrots, butter and parsley. Cover. Microwave at High for 2 to 3 minutes, or until butter melts. Add beef broth. Set aside. 3. In 1-cup measure, blend apple juice and cornstarch. Blend into broth mixture. Stir in coriander, salt and pepper. Microwave at High for 7 to 10 minutes, or until sauce is thickened and translucent, stirring 3 or 4 times. Set aside. 4. Place meatballs in 10" square casserole. Add sauce. Toss to coat. Garnish with green pepper chunks if desired. Serve with wooden picks. Advance preparation: Up to 2 days in advance, prepare as directed to * above. Cover and refrigerate meatballs. To serve, continue as directed, except microwave meatballs at High for 9 to 15 minutes, or until hit, stirring 2 or 3 times. Source: Traditional Christmas Cooking, Crafts & Gifts, Entered in Meal Master format by Lisa Clarke for Christmas Eve 1995 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Mini Tacos Categories: Mexican, Appetizers, Cyberealm Yield: 12 tacos 1/2 lb Taco-seasoned ground beef Salsa Sour cream Shredded cheese Chopped green chiles 12 Mini taco shells Heat shells, and the beef, and set out all ingredients buffet-style. Source: Donna Annazone, Entered in Meal Master format by Lisa Clarke for Christmas Eve 1995 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Taco Rolls Categories: Appetizers, Mexican, Cyberealm Yield: 10 rolls 1/2 lb Taco-seasoned ground beef 1 pk Frozen goya pastries (10) Shredded cheese Chopped green chiles Oil Place some beef, some cheese and some chiles in the center of each pastry disc. Roll each disc, and pinch the ends closed with a fork. Fry each roll in oil until golden brown. Source: Donna Annazone, Entered in Meal Master format by Lisa Clarke for Christmas Eve 1995 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Elaine's Famous Sugar Cookies Categories: Cyberealm, Cookies, Christmas Yield: 7 dozen 1 c Butter, softened 1 c Powdered sugar 1 c Granulated sugar 2 Eggs 1 c Salad oil 2 ts Vanilla 1 ts Grated lemon peel 4 1/4 c Flour 1 ts Baking soda 1 ts Cream of tartar 1 ts Salt Plain or colored sugar Cream butter & sugars; beat in eggs one at a time until light & fluffy. Beat in oil, vanilla & lemon peel. Combine dry ingredients & gradually add to sugar mixture, beating till well blended. Wrap in wax paper; chill several hours. Preheat oven to 325. Grease 2 cookie sheets. Divide dough into thirds (keep 1/3 out, refrigerate the rest till needed). Form heaping tsp. of dough into ball. Place on cookie sheet. Flatten to 2" diameter with bottom of glass dipped in sugar. Sprinkle with plain or colored sugar & bake 8 - 10 min. till lightly browned. Let stand on cookie sheet 2-3 min. before removing. A wonderful tea cookie - you can color the sugar for Christmas cookies. From my dear friend, Elaine Sullivan. Source: Vinyard Seasons by Susan Branch, Entered in Meal Master format by Lisa Clarke for Christmas Eve 1995 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Peppermint Petits Fours Categories: Christmas, Cyberealm, Cookies Yield: 16 servings 1 pk Frozen pound cake 1/3 c Strawberry preserves 3 c Granulated sugar 1 1/2 c Hot water 1/2 ts Cream of tartar 1 1/4 c Powdered sugar 1/2 ts Peppermint extract 2 dr Red food coloring Crushed peppermint candies Colored sugar Fresh strawberry slices 1. Trim crusts from pound cake. Cut cake lengthwise into 4 layers. Spread 1 layer with 1/2 of the preserves. Top with second layer. Repeat to make 2 double layers. Cust each into eight 2" squares (16 total). Set aside. 2. Combine granulated sugar, water and cream of tartar in 3-quart casserole. Microwave at High for 5 to 7 minutes, or until mixture boils. Stir. 3. Insert microwave candy thermometer. Microwave at High for 7 to 11 minutes, or until mixture reaches 226F. Let stand on counter about 1 to 1 1/4 hours, or until colled to 110F. (Do not stir or cool over water.) 4. Add powdered sugar, peppermint extract and food coloring. Beat at medium speed of electric mixer until smooth. 5. Use 2 forks to dip each layers pound cake square into frosting, coating all sides. Let excess drip off. Place on wire rack over wax paper. Repeat, dipping each square twice. 6. Decorate with crushed peppermint, candies, colored sugar or strawberry slices. Let stand until set. Source: Traditional Christmas Cooking, Crafts & Gifts, Entered in Meal Master format by Lisa Clarke for Christmas Eve 1995 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Cranberry Bread from Lisa Clarke Categories: Breads, Cyberealm, Christmas Yield: 1 loaf 2 c Flour 1 1/2 ts Baking powder 1 ts Salt 1/2 ts Baking soda 1 Egg 1/8 c Soft shortening 3/4 c Orange juice Thin rind of 1/2 orange 1 c Sugar 1 c Cranberries 1 c Nuts Sift together flour, baking powder, salt and baking soda. "MIX" in blender egg, shortening, orange juice, orange rind and sugar. Add cranberries & nuts, for 2 cycles at "CHOP." Empty into flour mixture. Mix by hand until moistened. Bake in a greased 9x5 pan at 350F for 50 to 60 minutes. Source: Irene Rodriguez, Entered in Meal Master format by Lisa Clarke for Christmas Eve 1995 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: CRACKED PEPPER ONION BUNS Categories: Cyberealm, Breads Yield: 1 rolls MMMMM----------------------FROM LOIS FLACK--------------------------- MMMMM----------------CYBEREALM BBS (315)786-1120--------------------- 1 md Onion, finely chopped 4 tb Butter or margarine 1 pk Active dry yeast 1 ts Granulated sugar 1/4 c Warm water(105øF to 115øF) 3/4 c Warm milk 1 1/2 ts Salt 3 c To 3 1/2 c all-purpose flour TIPS: Before baking buns, brush tops with a beaten egg and sprinkle with a little reserved saut‚ed onion. Or for a delicious flavor, sprinkle with cracked pepper. Crack the peppercorns yourself, for a coarse peppery grind. PREPARATION: 1. Saut‚ the onion in 2 tablespoons butter over medium heat, until slightly brown. Stir often. Set aside to cool. 2. Sprinkle yeast and sugar over warn water in a large mixing bowl. Let stand about 5 minutes. 3. Stir in milk, salt, remaining butter and saut‚ed onion. 4. Add flour until a soft dough is formed. Add only enough flour to make a non-sticky dough. Knead gently. 5. Place in a buttered bowl. COver. 6. Let rise until doubled, about 1 1/2 hours. 7. Punch down. Divide into 8 equal portions. SHape each into a ball. Flatten into a bun. 8. Place on a greased baking sheet, leaving space between each for rising. 9. Cover. Let rise about 30 minutes. 10. Bake at 375øF for 15 to 20 minutes until golden brown. Cool on rack before slicing. Preparation Time: 20 minutes Rising Time: about 2 hours Baking Time: 15 to 20 minutes Per Serving: Percentage of USRDA Calories.................218 Protein................7.9% Protein....................5.1 g Calcium................1.6% Fat........................6.2 g Iron...................8.2% Carbohydrates.............34.9 g Vitamin A..............4.3% Sodium....................500 mg Vitamin C..............2.4% Source: Great American Recipes Typed for you by: Lois Flack, CYBEREALM BBS, Watertown, NY (315)786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: CREAM CHEESE POPOVERS Categories: Cyberealm, Breads Yield: 12 popovers MMMMM----------------------FROM LOIS FLACK--------------------------- MMMMM----------------CYBEREALM BBS (315)786-1120--------------------- 6 Eggs 1 1/2 c All-purpose flour 1 ts Salt 1/2 ts Black pepper 1 ts Dried thyme leaves Dash of ground nutmeg 2 c Milk 1/2 c Whipping cream 4 oz Cream cheese, cut into 12 to -16 pieces Recipe will make 12 to 16 popovers depending on the size you desire. PREPARATION: 1. Preheat over to 400øF. 2. Blend together the eggs, flour, salt and pepper, thyme and nutmeg in a blender container. 3. Blend until well combined, about 15 seconds. Add milk and cream. Scrape down the sides of the container. 4. Place a muffin pan in the over to warm slightly. Remove. 5. Fill each muffin tim half full with batter. 6. Place a piece of the cream cheese in the center of each cup. 7. Pour the remaining batter to fill each cup about two-thirds full. 8. Bake the popovers at 400øF until puffed and golden, about 40 minutes. 9. Serve immediately. Preparation Time: 10 minutes Baking TIme: 40 to 50 minutes Per Serving Percentage of USRDA Calories....................138 Protein..................7.9% Protein.......................5.1 g Calcium..................6.2% Fat...........................8.4 g Iron.....................5.2% Carbohydrates................10.3 g Vitamin A................7.0% Sodium.......................211 mg Vitamins C...............0.6% Source: Great American Recipes Typed for you by: Lois Flack, CYBEREALM BBS, Watertown, NY (315)786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Chicken Au Poivre Categories: Poultry, Low-cal, Low-fat, Cyberealm Yield: 4 servings 1 pk Thin sliced roaster breast 2 tb Flour 2 ts Ground black pepper 1 ts Dry mustard 2 tb Vegetable oil 1 cl Garlic, minced 1/2 c Sherry 1 tb Minced fresh parsley Pepper's piquant flavor helps disguise the lack of salt. On wax paper, combine flour, pepper, and mustard. Lightly coat chicken with flour mixture, pressing to make pepper adhere. In large skillet over medium-high heat, heat oil. Add garlic; saute 30 seconds. Place chicken in skillet so that pieces do not touch. Cook abnout 4 minutes or until lightly browned, turning once. Remove to serving platter; keep warm. Pour off fat; stir in sherry. Cook over high heat, stirring constantly 2-3 minutes or until thickened and liquid is reduced by half. Stir in parsley. Spoon sauce over chicken. NUTRITIONAL FIGURES PER SERVING Calories, 269. Protein, 39 grams. Fat, 10 grams. Carbohydrates, 5 grams. Sodium, 89 mg. Cholesterol, 97 mg. Source: The Perdue Chicken Cookbook / Lisa Clarke MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Apple Cinnamon Syrup Pie Categories: Desserts, Pies, Cyberealm Yield: 8 servings 1 c Knotts Berry Farm Light -Apple Cinnamon Syrup 1 c Hot water 1 ts Butter 3 tb Cornstarch 1 pn Salt 2 Egg yolks 1 Graham cracker pie crust 2 Egg whites 1 tb Knotts Berry Farm Light -Apple Cinnamon Syrup Combine syrup, hot water and butter and bring to a boil. Mix cornstarch, salt and enough cold water to make a thin paste, add egg yolks and beat well. Add cornstarch mixture to hot syrup gradually, return to heat and cook until thickened to the consistency of pudding, stirring constantly. Cool slightly. Pour into pie crust. Beat egg whites stiff, adding slowly the tablespoon of syrup. Pile on pie and brown in 400 F oven. Notes: The filling never thickened enough. Source: Lisa Clarke, based on New Hampshire Maple Syrup Pie From Fred Goslin, Cyberealm BBS MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Boysenberry Syrup Pie Categories: Desserts, Pies, Fruits, Cyberealm Yield: 8 servings 1 c Knotts Berry Farm -Boysenberry Syrup 1 c Water 3 tb Cornstarch 2 Egg yolks 1 ts Butter 1 Nilla Wafer pie crust 2 Egg whites 1 tb Knotts Berry Farm -Boysenberry Syrup Combine syrup, water, and corstarch and bring to a boil, stirring until thick. Remove from heat. Beat egg yolks, add a bit of the hot syrup mixture to the yolks, whisking constantly. Add the yolk mixture to the hot syrup and reheat until pudding consistency. Add the butter, and stir until melted. Cool slightly. Pour into pie crust. Beat egg whites stiff, adding slowly the tablespoon of syrup. If soft peaks do not form, add a little more syrup. Pile on pie and place in 400 F oven until peaks have browned. Source: Lisa Clarke, based on a recipe by Fred Goslin for New Hampshire : Maple Syrup Pie. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Spiced Pot Roast for Crockpots Categories: Meats, Cyberealm, Ilink Yield: 6 servings 1/2 ts Crushed red pepper 4 Cl Garlic, crushed 1/2 ts Cumin 4 ts French mustard 3/4 ts Tumeric 1 1/4 tsp ginger 1 ts Rosemary 1 ts Lemon pulp 1 1/2 tbs sugar 1 ts Salt 3 tb Poppy seeds 1/2 c Vinegar 1/3 c Tomato puree 3 Bay leaves 2 Cloves 2 Onions, chopped This is the ROAST WITH SOUL!!!! Place the crushed red pepper, garlic, cumin, mustard, tumeric, ginger, rosemary, lemon pulp, sugar, salt, poppy seeds and vinegar in a blender. Then, blend for about 30 seconds. Put 2 pound beef roast in large bowl and pour blended herbs and spices over meat; let marinate for 6 hours. Heat oil in skillet; add cloves and bay leaves and fry themn for 4 minutes; add onions and fry until they are soft. Turn off heat and let oil become lukewarm. Add meat and simmer for about an hour. Then, pour on tomato puree and increase heat; cook until meat is tender. This is a great recipe to mix together and pour over a roast in a crock pot; let cook for about 8 hours on LOW. Posted by Loren Martin on ILink Cuisine MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Picante Pot Roast, Crockpot Categories: Mexican, Meats, Ilink, Cyberealm Yield: 6 servings 3 1/2 Pound pot roast 1 tb Vegetable oil 2 Onions cut into wedges 1 8-ounce can tomato sauce 1 c Picante sauce 1 1/4 ts Ground cumin 1/2 ts Organo leaves 2 ga Cloves, minced 1 Green pepper, coarsely Chopped In large dutch oven on stove, brown meat over medium heat in oil; drain. Sprinkle onions over meat; combine tomato sauce, picante sauce, cumin, oregano and garlic; pour over meat and onions. Reduce heat, cover and simmer gently about 2 to 2 1/2 hours, adding green pepper during last 15 minutes of cooking. Remove meat to serving plate; keep warm. Bring sauce in pan to boil, stirring frequently until sauce is thickened (about 5 minutes). Skim fat from sauce; serve sauce and additional picante sauce with meat. On busy days, I just empty everything into the crockpot and let it cook on low for 6-8 hours! Posted by Loren Martin on ILink Cuisine MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Crockpot Hunter's Chicken Categories: Italian, Poultry, Ilink, Cyberealm Yield: 2 servings 1 tb Oil 1 Bell peppers; sliced 1 Onions; sliced 1 Garlic cloves, crushed 1 Chicken Cinnamon; stick or ground Curry powder Cumin, ground Turmeric 6 oz Mushrooms; sliced 8 oz Tomatoes 1/2 c Wine, red 3 tb Cornstarch 1 ts Garlic salt 1/4 c Water Sliced fresh mushrooms are best, although you can use canned. Brown bell pepper, onion, and garlic in oil in skillet. Also brown mushrooms, if using fresh. Place whole chicken in crockpot; add seasonings and vegetables, topping with vegetables from skillet. Add wine. Cook until done. Remove chicken to warmed platter (in 200-degree oven). Add water to cornstarch and salt and stir to a paste, then add to crockpot mixture and cook until slightly thickened and bubbly. Spoon sauce over chicken. Posted by Loren Martin on ILink Cuisine MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Crockpot Pizza #2 Categories: Italian, Main dish, Ilink, Cyberealm Yield: 6 servings 1 1/2 lb Ground beef 14 oz Spaghetti sauce 4 oz Cheddar cheese; grated 6 oz Pepperoni; sliced 1 Onion; chopped 4 oz Mozzarella cheese; grated 1 pk Noodles (12oz) Mushrooms Green peppers Brown meat and onion. Drain grease. Add sauces. Simmer. Boil noodles until tender; drain. In crock pot, put a layer of sauce, noodles, meat/sauce mixture, cheses, pepperoni and as much green peppers and mushrooms as you want. Original recipe I had said to repeat layers one more time, but I did the layers over a few times more. Cook on HIGH for 30 minutes and then on LOW for 1 hour ( I cooked on HIGH for 45 minutes and LOW for 2 hours), until cheeses melts. This can be made in a deep casserole dish in the oven at 350~F until cheese melts. From: Susan Grabowski Date: 08-25-94 Posted by Loren Martin on ILink Cuisine MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Chicken A La King, Crockpot Categories: Poultry, Ilink, Cyberealm Yield: 6 servings 1/4 c Onion, finely chopped 1/4 c Celery, finely chopped 1/4 c Green pepper, finely chopped 1/4 c Pimento, chopped 4 oz Mushroom stems and pieces, -drained 3 c Chicken or turkey, cooked -and cubed 1/2 ts Seasoned salt 1/8 ts Pepper 10 oz Can cream of mushroom soup 13 oz Can evaporated milk Put all ingredients into an electric slow cooker; mix. Cover and cook on low for 2 to 3 hours, or until thoroughly heated; stir once. Serve in patty shells or over hot fluffy rice. To reduce fat in this dish, use Campell's Healthy Choice Cream of Mushroom Soup, chicken breast meat cooked without fat, nonfat evaporated milk and serve over white or brown rice cooked without added fat. From: _Crockery Cooking_ by the Culinary Arts Institute, MM and notes by Linda Shogren Karen in S.CA From: Susan Grabowski Date: 08-25-94 Posted by Loren Martin on ILink Cuisine MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Crockpot French Onion Soup *** (GRDG72B) Categories: Soups, Ilink, Cyberealm Yield: 6 servings 3 Lg Onion; thinly sliced 1/2 c Butter or margarine 2 tb Instant beef bouillon; or 6 4 c Hot water 1 ts Worcestershire sauce 1/2 ts Salt 4 Sl French bread; toasted 1/4 c Parmesan cheese; grated In skillet cook onions in butter, until lightly browned. In crockpot combine browned onions in butter with bouillon, water, Worcestershire sauce and salt. Cover and cook on low 4-6 hours. Top each bowl with Toasted French bread, sprinkled with cheese. Recipe may be doubled, kept hot and served from crockpot. FROM: JEAN ALLEN (GRDG72B) From: Elizabeth Wood Date: 09-01-94 Posted by Loren Martin on ILink Cuisine MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: ROUND STEAK CASSEROLE, Crockpot Categories: Casseroles, Meats, Ilink, Cyberealm Yield: 6 servings 2 lb Round steak, cut 1/2 Inch thick Garlic salt, salt, pepper 1 Onion, thinly sliced 3 To 4 potatoes, peeled and Quartered (optional) 1 1/2 c Beef broth 1 cn Green beans, drained 1 cn Tomato soup 1 cn Tomatoes Season round steak Iightly with garlic salt, salt, and pepper. Cut into serving pieces and place in CROCK-POT with sliced onion which has been separated into rings. Add potatoes and green beans. Top with tomato soup and tomatoes. Cover and cook on Low 8 hours. Remove cover during last half-hour if too much liquid. From Rival Crock-pot cook book, date unknown From: Sharon Dibble Date: 09-17-94 Posted by Loren Martin on ILink Cuisine MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Italian Sausage With Peppers And Onions Categories: Ilink, Meats, Italian, Cyberealm Yield: 1 servings 2 lb Mild Italian Sausage 3 4 large onions (Vidalia if Available) 2 3 medium green bell peppers 1 lb Fresh mushrooms (optional) 1 1/2 ts Garlic powder, or 2 cloves Fresh crushed garlic 1 ts Coarse ground black pepper (best fresh ground from Mill) 1/2 ts Oregano 1/2 ts Basil 1/4 ts Nutmeg 1 10-oz bottle Sierra Nevada Pale Ale (May substitute any Non-major chain brand ale Locally available; Don't use the really good Drinking stuff for this.) Coarsely chop onions and cut bell peppers into strips not wider than 1/2". Mushrooms may be sliced or left whole, at chef's option. Lightly fry sausage in skillet over medium heat, until outer casing begins to brown. Layer onions, pepper strips, and sausage into the crockpot, sprinkling spices at each layer. Add contents of ale bottle to pot, cover, and set to low heat for 7-8 hours. These quantities are designed to fill a standard 5-quart crockpot, and will serve 4-6 people. This goes very well with fresh garlic bread. From: Sharon Stevens Date: 09-19-94 Posted by Loren Martin on ILink Cuisine MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Company Casserole Categories: Main dish, Poultry, Ilink, Cyberealm Yield: 4 servings 1 1/4 c Raw converted rice 1/2 c Butter or margarine; melted 2 1/2 c Chicken broth (to 3 cups) 3 c Cut-up, cooked chicken; -up to 4 cups 2 4-oz cans sliced mushrooms; -drained 6 tb Soy sauce 8 Green onions; chopped 2/3 c Slivered almonds Mix rice with melted butter or margarine in crockpot. Stir to coat rice thoroughly. Add all remaining ingredients, except slivered almonds and 2 tablespoons green onions. Stir well. Sprinkled reserved almonds and green onions over top. Cover and cook on Low 7 to 9 hours, High 3 to 4 hours. from Rival Crockpot Cookbook that came with the crockpot typed by Tiffany Hall-Graham Posted by Loren Martin on ILink Cuisine MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Slow-Poke Jambalaya Crockpot Categories: Ilink, Cyberealm, Meats, Casseroles Yield: 6 servings 1 Bell pepper,chopped 1 Onion,chopped 2 Med tomatoes,chopped 1 c Chopped celery 1 Clove garlic,crushed 2 tb Minced parsley 2 ts Chopped thyme leaves 2 ts Oregano leaves,chopped 1/8 ts Cayenne 1/2 ts Salt 4 oz Smoked sausage,chopped 8 oz Chicken breast,chopped 2 c Beef broth or bouillon 1/2 lb Cooked shelled shrimp 1 c Cooked rice Shell shrimp, halve lengthwise. In slow cooker,combine all ingred. except shrimp & rice. Cover & cook on low 9-10 hours. Turn slow cooker on high, add cooked shrimp & cooked rice. Cover; cook on high 20-30 minutes. Source: "Crockery Favorites" by Mable Hoffman & The Hamilton Journal From Robbie Shelton's Database. Posted by Loren Martin on ILink Cuisine MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Korean Vinegar Chicken Crockpot Categories: Poultry, Chinese, Ilink, Cyberealm Yield: 4 servings 8 Boneless, skinless chicken Breasts 1/2 c Apple cider vinegar 4 Bay leaves 2 ea Garlic cloves, minced Dash of pepper 1 tb Worchestershire sauce Simmer all ingredients in medium sized non- aluminum pan over medium heat for 1 hour. Do not boil vinegar out. This is also a great recipe to put into the crockpot on low and let cook all day (around 8 hours). Great served over rice for a fast dinner. To keep the liquid from boiling out, we double the amount of vinegar (dilute with a little water or chicken broth). Posted by Loren Martin on ILink Cuisine MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Acorns Categories: Cyberealm, Cookies, Desserts Yield: 1 servings 1 c Butter, melted 3/4 c Brown sugar, firmly packed 1 1/2 c Pecans, chopped fine,* 2 1/2 c All-purpose flour, sifted 1/2 ts Baking powder 1 c Semi-sweet chocolate chips * divided in 3/4 cup portions This is an easy yet elegant butter-pecan cookie shaped to resemble an acorn and dipped in melted chocolate chips and chopped pecans. Preheat oven to 375o. In a large bowl, beat together butter, brown sugar, 3/4 cup chopped pecans and vanilla on medium speed until well blended. Add flour and baking powder and mix well, using low speed. Shape dough into 1-inch balls. Slightly flatten by pressing balls onto ungreased cookie sheets; pinch tops to point to resemble acorns. Bake for 10-12 minutes at 375o. Remove from oven and cool on wire racks. In top of a double boiler over simmering water, melt chocolate chips, stirring until smooth. Remove from heat; keep double boiler over water. Dip large ends of cooled cookies into melted chocolate, then roll in chopped pecans. Cool to set chocolate. Yield: 3 dozen. Peggy Mellody, co-author, In the Chips: The Complete Chocolate Chip Cookbook (published by Rawson Associates), Los Angeles, CA Randy Shearer Re-posted by Lois Flack, CYBEREALM BBS, Watertown, NY (315)786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Almond Roca Categories: Cyberealm, Snacks, Candies Yield: 1 servings 2 c (1 pound) butter 2 c Sugar 1/2 c Whole almonds 1 lg Package chocolate chips 1/2 c Walnuts ground in a -blender Melt butter over high heat. Add sugar, stirring until it foams up well. Continue over high heat, adding almonds. Continue to cook, stirring continually until mixture is color of mahogany and sugar is all melted. (Take it off the heat for a moment if it starts to smoke.) Stir as you take it off the heat permanently and pour quickly onto your biggest flat pan with sides. Tilt to spread evenly. After 5 minutes, pour on chocolate chips. When they have melted a bit, spread them over the top of the hot mixture with a rubber scraper. Scatter ground walnuts over the top, shaking to distribute evenly. Candy is thoroughly cooled when the chocolate is dull looking. (Cool at least three hours at room temperature.) Break into pieces and it's ready to eat. Store in air-tight container. Re-posted by Lois Flack, CYBEREALM BBS, Watertown, NY (315)786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Chocolate Sour Cream Frosting Categories: Cyberealm, Cakes Yield: 9 servings 1/2 c Sour cream 3 1/2 c Powdered sugar 1 ts Vanilla 2 oz Ghirardelli Unsweetened -Chocolate, melted Servings: Makes enough for 9 x 13" cake DIRECTIONS: Beat sour cream with sugar and vanilla until smooth. Mix in melted chocolate. Spread over 9 by 13" cake. Source: Recipes from Ghirardelli Chocolate Company of San Francisco From: Sallie Austin Re-posted by Lois Flack, CYBEREALM BBS, Watertown, NY (315)786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Gypsy John Categories: Cakes, Pies, Cyberealm Yield: 6 servings 1 c Cake flour 1/4 c Unsweetened cocoa 1 ts Baking powder 1/4 ts Salt 3 lg Eggs 1 c Sugar 1/3 c Water 1 ts Vanilla Filling: 10 oz (10 squares) semisweet -baking chocolate 2 c Heavy cream 2 tb Rum Icing: 1/4 c Light corn syrup 2 tb Hot water 2 tb Butter 1 pk (6 oz) semisweet chocolate -bits Cake: Preheat oven to 375 degrees F. Line jelly roll pan with waxed paper; grease. Sift flour, cocoa, baking powder and salt together twice; set aside. Place eggs in small mixing bowl. Beat with electric mixer 5 minutes or until thick and lemon-colored. Slowly beat in sugar, a tbsp at a time. Mixture will become very thick. Transfer to large mixing bowl. Beat in water and vanilla. Slowly add flour mixture; beat until smooth. Pour into prepared pan, spreading evenly to corners. Bake 12 to 15 minutes, or until cake tests done. Loosen from pan. Turn out on rack; remove waxed paper. Invert; cool completely. Combine baking chocolate, broken into pieces, and cream in heavy saucepan. Heat slowly; stirring constantly, until chocolate melts. Transfer to medium-sized mixing bowl. Stir in rum; chill 1 to 2 hours. Beat with electric mixer until stiff and thick. Cut cake in half crosswise. Place 1 piece of cake on small cookie sheet. Top with chocolate filling; spread to form even layer 1-1/2 inches thick. Top with remaining cake layer. Chill at least 1 hour. Prepare frosting. Combine corn syrup, water and butter in small saucepan. Bring to boil; cook until butter melts. Remove from heat. Add chocolate bits; stir until chocolate melts. Cool at room temperature. Spread over top of cake. Chill until frosting sets. Cut cake into 12 squares; arrange on decorative plate. Source: Whitman's Chocolate Cookbook ISBN 0-517-64157-7 Posted by: Kim Smith 116/35 Re-posted by Lois Flack, CYBEREALM BBS, Watertown, NY (315)786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Chocolate Cherry Cake Categories: Cyberealm, Cakes, Desserts Yield: 8 servings 18 oz Devil's Food Cake Mix 21 oz Cherry Pie Filling 1 ts Almond Extract 2 Eggs, Beaten 1 c Sugar 5 tb Butter 1/3 c Milk 6 oz Semisweet Chocolate Chips Mix first 4 ingredients by hand with spatula until well-blended. Turn into greased, floured 9 X 13 inch baking pan. Bake at 350øF 25-30 minutes, or until cake tests done. Let cool and cut into squares before adding icing. To make icing, combine sugar, butter and milk in saucepan. Bring to a boil, stirring constantly, and boil 1 minute. Remove from heat and add chocolate chips. Stir until melted. Pour over cake and spread. Re-posted by Lois Flack - CYBEREALM BBS - Watertown, NY (315)786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Un-Fried French Fries Categories: Snacks, Low-fat, Low-cal, Vegetables, Cyberealm Yield: 4 servings 5 lg Baking potatoes Light vegetable oil cooking -spray 2 lg Egg whites 1 tb Cajun spice Preheat the oven to 400 degrees. Slice each potato lengthwise into 1/4-inch ovals, then slice each oval lengthwise into matchsticks. Coat a baking sheet with 3 sprays of the vegetable oil. Combine the egg whites and cajun spice in a bowl. Add the matchstick potatoes and mix to coat. Pour the coated potatoes onto the prepared baking sheet and spread them out into a single layer, leaving a little space between them. Place the baking sheet on the bottom shelf of the oven. Bake for 40 to 45 minutes, until the fries are crispy, turning them every 6 to 8 minutes with a spatula so that they brown evenly. Serve immediately. These look almost as good as they taste. The Cajun spice lends a bright red hue to the crunchy surface, while the soft inside is snowy white. At half a gram of fat per serving (versus 16 grams for the same amount of the fried variety) you can munch away guiltlessly. Serve alongside a small bowl of reduced-calorie catsup. Fat per serving = 0.5 gram Calories per serving = 291 Source: In the Kitchen With Rosie by Rosie Daley Posted by Lisa Clarke on Cyberealm BBS, Watertown, NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Chicken in Pastry Categories: Poultry, Low-fat, Low-cal, Cyberealm Yield: 2 servings Non-fat vegetable cooking -spray 1/2 ts Minced garlic 1 tb Chopped shallots 1/2 lb Chicken breast meat, cut -into 1-inch cubes 1 cn Refrigerated crescent rolls -(4-oz) Preheat oven to 375. Coat frying pan with cooking spray, and fry garlic and shallots for 30 seconds. Add chicken and stir fry until cooked-through. Remove from heat and set aside. Seperate the crescent rolls into two rectangles (instead of the 4 triangles) and seal the perforations along the diagonal. put 1/2 of the chicken mixture on each rectrangle. Bring up the edges of the recatngles and seal the chicken inside. Lightly coat a cookie sheet with cooking spray, and bake the chicken pockets for 15 minutes, or until pastry is a nice golden color. Source: Lisa Clarke Posted by Lisa Clarke on Cyberealm BBS, Watertown, NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Beef & Biscuits Categories: Meats, Main dish, Cyberealm Yield: 4 servings 1 lb Cooked ground beef 1/2 pk Lipton Recipe Secrets Savory -Garlic and Herb Soup Mix 1/2 c Water 1/4 c Ketchup 1 cn Refrigerated dinner rolls Combine first 4 ingredients in a small casserole. Arrange dinner rolls on top of meat mixture, so that rolls are touching the meat and each other. Bake at 375 for 15 minutes or until rolls are desired shade of brown. Source: Lisa Clarke Posted by Lisa Clarke on Cyberealm BBS, Watertown, NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Pigs in Blankets Categories: Appetizers, Cyberealm Yield: 32 snacks 1 cn Pillsbury Refrigerated -Dinner Rolls (8oz) 32 Cocktail hot dogs OR 1 lb Cooked ground beef 1/2 pk Lipton Recipe Secrets Savory Heat oven to 375F. Cut each dinner roll in quarters. Wrap each hot dog piece in one quarter roll. Place on ungreased cookie sheets. Bake at 375F for 15 minutes or until golden brown. Serve warm with ketchup and mustard, if desired. Source: Irene Rodriguez Posted by Lisa Clarke on Cyberealm BBS, Watertown, NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Tomato French Onion Soup Categories: Soups, Cyberealm Yield: 4 servings 4 ea Medium onions, chopped 2 tb Butter or margarine 1 ea Can stewed tomatoes (14.5oz) 1 ts Italian seasoning 1 ea Can condensed beef Consomme (10.5 oz) 2 c Water 1/4 c Dry sherry 4 ea Slices toasted French bread 1 1/4 c Swiss cheese, shredded 1/4 c Parmesan cheese, grated In large saucepan, cook onion in butter until tendeer. Drain tomatoes, reserving liquid. Chop tomatoes; add tomatoes, reserved liquid, 2 cups water, consomme and sherry to onions. Bring to boil, skimming off foam. Reduce heat and simmer 10 minutes. Place soup in four broilerproof bowls, top with bread and cheeses and broil until cheese is melted and golden. Posted by Loren Martin on Cyberealm BBS Watertown, NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: German Chocolate Cake from Bob Hogan Categories: Cakes, Cyberealm Yield: 1 servings 1/2 c -boiling water 1 (4oz.) bar sweet - cooking chocolate 1 c Butter 2 c Sugar 4 Eggs;separated 1 ts Vanilla 2 1/2 c Cake flour 1 ts Baking soda 1/2 ts -salt 1 c Buttermilk MMMMM-------------------COCONUT-PECAN FROSTING------------------------ 1 c Evaporated milk 1 c Sugar 3 Egg yolks 1/2 c Butter 1 ts Vanilla 1 1/3 c Flaked coconut 1 c Pecans;chopped CAKE: Pour boiling water over chocolate in small bowl; stir until melted. Set aside to cool. In large mixer bowl, cream butter and sugar until light and fluffy; add egg yolks 1 at a time, beat after each addition. On low speed beat in chocolate and sifted dry ingredients, beating whites. Divide among 3 (8 or 9 inch) greased and floured cake pans or line greased pans with waxed paper. Bake at 350 degrees for about 35 minutes. Frost with Coconut-Pecan Frosting. ICING: Combine all but coconut and pecans in saucepan; cook and stir over medium heat until thick, about 10-12 minutes. Stir in coconut and pecans. Spread between and on top of cooled cake layers. "It's a guarantee to make your mouth water." Source: Jennifer Doyle, F-Cooking Posted by Bob Hogan on LuciferNet Cuisine MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Chocolate Coffee Swirls Categories: Cyberealm, Breakfast, Cookies Yield: 36 servings MMMMM--------------------------FILLING------------------------------- 1 pk Cream Cheese, Softened 1/4 c Butter Flavored Shortening Or Margarine 1/2 c Sugar 2 Eggs 2 tb Flour 1 tb Instant Coffee MMMMM--------------------------BROWNIE------------------------------- 1 1/3 c Flour 1 ts Baking Powder 1/2 ts Salt 1 c Butter Flavored Shortening Or Margarine 1 c Cocoa 2 c Sugar 4 Eggs 1 c Chopped Walnuts MMMMM---------------------------GLAZE-------------------------------- 2 c Icing Sugar 2 tb Cocoa 1/4 c Light Cream 2 tb Butter Flavored Shortening Or Margarine FILLING: Beat all ingredients together with electric mixer until smooth. Set aside. BROWNIE: Preheat oven to 350oF. Grease 13" x 9" cake pan. Combine flour, baking powder, & salt. Melt shortening in large saucepan. Remove from heat. Stir in cocoa & sugar. Beat in eggs one at a time. Add dry ingredients & nuts, mixing until smooth. Spread half of batter evenly in greased pan. Spread cheese mixture over top. Drop spoonfuls of remaining chocolate batter over cheese. Swirl a knife through batters to marble. Bang pan on counter to level top. Bake for 30-35 minutes. Cool slightly. GLAZE: Sift icing sugar & cocoa together into small saucepan. Add cream & shortening. Cook on medium heat just until mixture bubbles around edges. Remove from heat; beat with a spoon until mixture starts to thicken slightly & is of spreading consistency, about three minutes. Spread quickly over brownies. Let icing set before cutting HINT: icing hardens as it cools. Re-posted by Lois Flack - CYBEREALM BBS - Watertown, NY (315)786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: CHOCOLATE PECAN PIE BARS Categories: Cyberealm, Cookies Yield: 36 servings MMMMM---------------------------CRUST-------------------------------- 1 1/2 c All-purpose flour 1/2 c Butter, softened 1/4 c Firmly packed brown sugar MMMMM--------------------------FILLING------------------------------- 3 Eggs 3/4 c Dark or light corn syrup 3/4 c Granulated sugar 2 tb Butter, melted 1 ts Vanilla extract 1 1/2 c Coarsely chopped pecans 1 pk NESTLE Toll House semi-sweet -chocolate morsels (12 oz) CRUST: Preheat oven to 350'F. In small mixer bowl, beat flour, 1/2 cup butter and brown sugar until crumbly. Press into greased 13x9" baking pan. Bake 12-15 minutes until lightly browned. FILLING: In medium bowl with wire whisk, beat eggs, corn syrup, granulated sugar, melted butter and vanilla extract. Stir in pecans and Nestle Toll House semi-sweet chocolate morsels. Pour evenly over baked crust. Bake 25-30 minutes until set. Cool; cut into 2x1 1/2" bars. Makes about 3 dozen bars. Re-posted by Lois Flack - CYBEREALM BBS - Watertown, NY (315)786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: French Chocolate Cake Categories: Cyberealm, Cakes Yield: 10 servings 7 oz Semisweet chocolate 14 tb Butter or margarine 4 Eggs 3/4 c Sugar 1 c Flour 1/3 c Hazelnuts, coarsely chopped 1 ts Baking powder Makes about 10 servings Preheat oven to 425 degrees F. Grease a springform pan with detachable bottom that has a diameter of about 9 1/2 inches. Melt cooking chocolate and butter in a thick-bottomed pot over low heat. Beat eggs and sugar until light and airy. Carefully stir the somewhat cooled chocolate mixture into egg mixture. Blend flour, nuts, and baking powder together, and fold carefully into batter. It's important to fold it in gently. Pour batter into pan and bake in the oven for about 15 minutes. The cake should not become firm. The "unbaked" batter tastes like a delicious filling. You may garnish cooled cake with a bit of grated chocolate and a ring of whipped topping. From Whitman's Chocolate Cookbook ISBN 0-517-64157-7 Posted buy Lois Flack - CYBEREALM BBS - Watertown NY (315)786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Roast Pork with Creamy Mushroom Gravy Categories: Meats, Main dish, Cyberealm, Ilink Yield: 8 servings ROAST PORK 1 ea 3-4 lb boneless pork loin Roast, tied 2 tb Lemon juice 1 ts Garlic pepper 1 ts Garlic powder 1 ts Beau Monde or salt .......... CREAMY MUSHROOM GRAVY 1 1/2 c Sliced fresh mushrooms 2 tb Butter or margarine, melted 2 tb Flour 8 oz Sour cream 1/4 c Milk 1/4 ts Salt 1/4 ts Pepper Place roast, fat side up, on greased rack in shallow roasting pan. Brush lemon juice over it and sprinkle with spices. Insert meat thermometer and bake, uncovered, at 325F until meat thermometer registers 170F. Transfer to serving platter and let stand 10 minutes before slicing. For gravy, cook mushrooms in butter in saucepan over medium-high heat, stirring constantly until tender. Add flour, stirring constantly for 1 minute. Combine sour cream and remaining ingredients; gradually add the sour cream mixture, stirring constantly until mixture is thickened and heated thoroughly (don't boil). Serve with mashed potatoes and roast pork. Posted by Loren Martin, ILink Cuisine Conference MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Hoppin' Sam with Ham Categories: Vegetables, Meats, Cyberealm, Ilink Yield: 10 servings 2 c Brown rice (not instant) 4 c Water 1 ea Large onion, chopped 6 ea Stalks, celery, chopped 2 ea 14 1/2 oz can stewed or Seasoned tomatoes 2 tb Butter or margarine 1 tb Italian seasoning 2 ts Sugar 1 lb Cubed ham 4 ea 16 oz cans black-eyed peas, Drained Cook onion and celery in butter until tender. Add rice and water, bring to boil, reduce heat and simmer (covered) for 45 minutes. Add remaining ingredients and cook in slow oven (225F) for 1-2 hours. Enjoy with cornbread for good luck as your first meal on New Year's Day!! Posted by Loren Martin, ILink Cuisine Conference MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Freezer Pumpkin Pie Categories: Pies, Desserts, Vegetables, Cyberealm Yield: 8 servings MMMMM---------------------------CRUST-------------------------------- 1 c Ground pecans 1/2 c Ground ginger snaps 1/4 c Sugar 1/4 c Butter or margarine, -softened MMMMM--------------------------FILLING------------------------------- 1 c Cooked or canned pumpkin 1/2 c Packed brown sugar 1/2 ts Salt 1/2 ts Ground cinnamon 1/2 ts Ground ginger 1/4 ts Ground nutmeg 1 qt Vanilla ice cream, -softened slightly In a bowl, combine the pecans, gingersnaps, sugar, and butter; mix well. Press into a 9-inch pie pan; bake at 450 for 5 minutes. Cool completely. In a mixing bowl, beat first six filling ingredients. Stir in ice cream and mix until well blended. Spoon into crust. Freeze until firm, at least 2-3 hours. Store in freezer. Makes 8 servings. Source: Vera Reid of Laramie, Wyoming, Home Cooking Magazine * The Polka Dot Palace BBS 1-201-822-3627. Posted by LISA MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Hot Apple Soup Categories: Soups/stews, Cyberealm Yield: 4 servings 4 Green apples (Granny Smith) 4 McIntosh apples 2 1/2 c Water 2 tb Lemon juice 1/4 ts Nutmeg 1/2 ts Cinnamon 1 c Light cream Unsweetened whipped cream, -for garnish Peel, core & quarter apples. Combine all ingredients except cream in saucepan & bring to boil. Simmer 15 min. till applesa are soft. Puree; return to pan; add cream & heat through but don't boil. Garnish each serving with a dollop of unsweetened whipped cream and a sprinkle of cinnamon. You can even serve this soup for brunch - it's a Fall soup, when apples are a part of the celebration. Source: "Vinyard Seasons" by Susan Branch Posted by Lisa Clarke on Cyberealm BBS Watertown, NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Chicken in Phyllo Categories: Poultry, Cheese/eggs, Cyberealm Yield: 4 servings 2 Whole, boned, skinned -chicken breasts 1 Stick butter, melted 1 pk Phyllo 4 tb Shallots, minced 1 ts Sage 4 oz Jack cheese Preheat oven to 400. Halve chicken breasts & pound flat. Melt butter. Layer 4 sheets of phyllo, buttering each sheet. On each chicken breast sprinkle 1 tb shallots & 1/4 ts sage. Lay 1 oz. cheese on each breast & roll up. Place breast in the middle of the phyllo, at one end; roll once, fold in sides, brush with butter & continue rolling, buttering as you go. Lay all on ungreased cookie sheet & bake 25 min., till browned. Serve. Cut into these & out comes the melted cheese. Source: "Vinyard Seasons" by Susan Branch Posted by Lisa Clarke on Cyberealm BBS Watertown, NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Indian Pudding #2 Categories: Puddings, Cyberealm, Side dishes Yield: 8 servings 5 1/2 c Whole milk 2/3 c Cornmeal 4 tb Butter 1/2 c Maple syrup 1/4 c Molasses 1 ts Ginger 1 ts Cinnamon 1/2 ts Salt 1 c Raisins Vanilla ice cream Preheat oven to 300. Butter a small casserole - mine is 6 1/2" x 10 1/2". Over med. heat, in a large saucepan, heat the milk but don't boil it. Slowly whisk in cornmeal & continue to stir until mixture begins to thicken - 10 min. or so. Add remaining ingredients & keep stirring till heated through. Pour into casserole & bake 3 hours till sides are brown & sticky-looking. (The pudding hardens a bit as it cools.) Serve warm with vanilla ice cream. An old New England favorite, this pudding is best served warm with a big scoop of vanilla ice cream. It's a comforting wintertime dessert. Source: "Vinyard Seasons" by Susan Branch Posted by Lisa Clarke on Cyberealm BBS Watertown, NY 315-786-1120 MMMMM