The Melting Pot 2.0

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MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Open Faced Reuben Sandwiches Categories: Cyberealm, Mom's best, Appetizers Servings: 28 14 sl Dark rye bread, toasted Prepared mustard 1 cn 16 oz sauerkraut,drained -and chopped 5 oz Sliced corned beef, finely -chopped 2 c Shredded lofat swiss cheese (8 oz) 1/2 c Lofat mayonaisse or salad -dressing 1. Heat oven to 375F. Spread toast lightly with mustard; place on ungreased cookie sheet. 2. Mix sauerkraut, corned beef, cheese and mayonaisse. Spread about 1/3 cup sauerkraut mixture on each toast slice. 3. Bake about 10 minutes or until sauerkraut mixture is hot and cheese is melted. Cut sandwiches in halves. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chicken Pot Pie ala Lin Categories: Cyberealm, Mom's best, Poultry Servings: 6 3 tb Reduced calorie margarine 3 tb Flour 1/2 ts Salt 1/4 ts Dried thyme 1/8 ts Pepper 3/4 c Chicken broth 3/4 c Whipping cream 2 c Cooked chicken or turkey -cut into 1 inch pieces 1 pk 10 oz frozen peas & carrots Pastry for 9" 2 crust pie 1 c Canned small whole onions 1. Heat margarine in 3 qt. saucepan over low heat until melted. Stir in flour, salt, thyme and pepper. Cook, stirring constantly, until mixture is smooth and bubbly; remove from heat. 2. Stir in broth and whipping cream; heat to boiling, stirring constantly. Boil 1 minute, then stir in chicken, peas and carrots, and onions. 3. Heat oven to 425F. Prepare pastry. Fill bottom crust with mixture and top with top crust. Bake 35-45 minutes, or until golden brown. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Fresh Peach Cobbler Categories: Cyberealm, Mom's best, Fruits, Desserts Servings: 6 1/2 c Sugar 1 tb Cornstarch 1/4 ts Ground nutmeg 4 c Peeled fresh or canned Peaches, drained 1 ts Lemon juice 1 c Flour 1 tb Sugar 1 1/2 ts Baking powder 1/2 ts Salt 3 tb Shortening 1/2 c Milk 1. Heat oven to 400F. Mix 1/2 cup sugar, cornstarch and nutmeg in a 2 qt. saucepan. Stir in peaches and lemon juice. Cook over medium heat until mixture thickens and boils. Boil and stir 1 minute. 2. Pour into ungreased 2 quart casserole dish. Stir together the flour, baking powder, 1 T sugar and salt. Add the shortening and cut through with a fork until flour clings to shortening. Add milk. Form into a ball. Drop mixture by 6-8 teaspoonsful onto hot fruit. 3. Bake for 25-30 minutes, or until topping is golden brown. Serve with whipped cream or vanilla ice cream. NOTE: You may substitute any fruit for the peaches, just being care- ful that the amounts are approximately the same. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Best Chocolate Cake with Fudge Frosting Categories: Cyberealm, Mom's best, Cakes Servings: 12 2 c Flour 2 c Sugar 1/2 c Shortening 3/4 c Water 3/4 c Buttermilk 1 ts Baking soda 1 ts Sale 1 ts Vanilla 1/2 ts Baking powder 2 Eggs 4 oz Unsweetened chocolate, -melted and cooled Fudge frosting (see below) 1. Heat oven to 350F. 2. Grease and flour 13 x 9 x 3 pan, 3 8" round pans or 2 9" round pans. 3. Beat all ingredients except fudge frosting in a large bowl on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes, scraping bowl constantly. Pour into pan(s). 4. Bake for 40-45 minutes (rectangle pan) or 30-35 minutes (round pans), or until wooden pick comes out clean. Cool rounds 10 min.; remove from pans. Cool completely. Frost. ====================================================================== Fudge Frosting 2 c sugar 1/2 c shortening 3 oz unsweetened chocolate 2/3 c milk 1/2 t salt 2 t vanilla Mix all ingredients except vanilla in a 2 1/2 quart saucepan. Heat to a rolling boil, stirring occasionally. Boil 1 minute without stirring. Place saucepan in a bowl of ice and water. Beat until frosting is smooth and of spreading consistency; add vanilla. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Tipsy Squire Categories: Cyberealm, Mom's best, Cakes Servings: 9 1 1/4 c Cake flour 1 ts Baking powder 3 Eggs 1 c Sugar 1/2 c Warm milk 1/2 ts Vanilla 1/4 c Butter, melted Sherry Custard Sauce 1/2 c Whipping cream 1/2 c Toasted slivered almonds 1. Heat oven to 350F. Line bottom of square pan (9 x 9 x 2) with waxed paper. Mix flour and baking powder; reserve. 2. Beat eggs and sugar in large bowl on high speed about 3 minutes or until thick and lemony. Beat in milk and vanilla on low speed. Beat in flour mixture; stir in butter carefully. Pour into pan. 3. Bake about 25 minutes or until wooden pick inserted comes out clean. Cool 10 minutes; remove from pan and cool completely. Prepare Sherry Custard Sauce. Beat whipping cream in a chilled bowl until stiff. Cut cake into serving pieces; split each piece in half horizon- tally. Place bottom half on serving plate; top with 3 tablespoons custard sauce. Cover with other half; top with 2-3 tablespoons of custard sauce. Garnish with whipped cream and almonds. ====================================================================== Sherry Custard Sauce 2 eggs 2 egg yolks 1/3 cup sugar dash of salt 2 1/2 c milk 2 T sherry Mix eggs, egg yolks, sugar and salt in heavy 2 quart saucepan. Stir in milk gradually. Cook over medium-low heat,stirring constantly, just to boiling. Remove from heat and stir in sherry. Pour into glass or plastic bowl. Cover and refrigerate at least 2 hours but no more than 24 hours. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Gravlax Categories: Cyberealm, Mom's best, Fish, Appetizers Servings: 10 3 lb Smoked fresh salmon, center Cut and boned 2 lg Bunches fresh dill 1/4 c Coarse salt 1/4 c Sugar 2 tb Crushed white peppercorns Lemon wedges and pepper 1. Place half the fish, skin side down, in a deep glass dish. Spread dill over fish. Sprinkle dry ingredients over dill. Top with the other half of the fish, skin side up. 2. Cover with foil and weight with a board and a five pound weight. Refrigerate for 48-72 hours, turning the salmon and basting every 12 hours with accumulated juices. 3. To serve, remove the fish from marinade, scrape away dill and spices, and pat dry. Slice salmon thinly on the diagonal and serve on small plates or squares of black bread. Garnish with lemon wedges and black pepper and accompany with Dill Mustard Sauce. Source: The Silver Palate Restaurant, NYC MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Dill Mustard Sauce Categories: Cyberealm, Mom's best, Sauces Servings: 2 1 c Sweet mustard 1 c Sour cream 1/2 c Chopped fresh dill Mix all ingredients together. Cover and refrigerate until ready to use. The sauce will keep for up to 3 days if refrigerated. Great with Gravlax and other fish. Makes 2 cups. Source: The Silver Palate Restaurant, NY MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pate Maison ala Silver Palate Categories: Cyberealm, Mom's best, Appetizers Servings: 10 2 sm Celery ribs with leaves 4 Whole peppercorns 6 c Water 1 ts Salt 1 lb Chicken livers Tiny pinch of cayenne pepper 1/2 lb (2 sticks) sweet butter 2 ts Dry mustard 1/2 ts Grated nutmeg 1/4 ts Ground cloves 1/4 c Roughly chopped onion 1 sm Garlic clove 1/4 c Calvados 1/2 c Dried currants 1. Add celery and peppercorns to 6 cups water in a saucepan. Add the salt and bring to a boil. Reduce heat and simmer for 10 minutes. 2. Add chicken livers and simmer very gently for about 10 minutes; livers should still be pink inside (slightly). 3. Drain; discard celery and peppercorns, and place livers in the bowl of a food processor fitted with a steel blade. Add remaining ingredients except currants and process until well blended and very smooth. 4. Scrape into a bowl, stir in currants, and transfer pate to a 3-4 cup crock or terrine. Smooth the top of the pate, cover, and refrigerate at least 4 hours. Allow the pate to stand at room temp for about 30 minutes before serving. About 3 cups pate, or 8+ servings Source: The Silver Palate Restaurant, NYC MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Aioli Platter Categories: Cyberealm, Mom's best, Appetizers Servings: 12 1 Double batch Aioli sauce 6 sm Artichokes, trimmed, boiled, And chokes removed 7 lb Cod, poached 1 lb Carpaccio (thinly sliced -and pounded raw beef tender -loin 1/2 lb Snow peas, trimmed, blanced -and refreshed in cold water 1/2 lb Green beans, same as above 1 lb Carrots, cut into 2" pieces 3 lb Cauliflower, in florets 1 lb Chick peas, cooked 3 lg Red or green peppers, sliced 1 pt Cherry tomatoes 1 lb Zucchini, sliced 1 lb Small potatoes, cooked 6 Eggs, sliced in half(cooked) 4 tb Capers 1/2 c Chopped parsley 1. Spoon some of the aioli sauce into the center of each artichoke. 2. Place an aioli-filled artichoke in the middle of each plate, and arrange the cod, carpaccio, prepared vegetables, and eggs around it in a spoke-like fashion, making sure each plate has some of all. Sprinkle with parsley and capers. Makes 12 servings Source: The Silver Palate Cookbook ======================================================================= AIOLI SAUCE 8-10 garlic cloves, peeled 2 egg yolks, room temp salt and freshly ground pepper juice of 1 lemon 1 t Dijon mustard 1 1/2 c oil (half olive, half peanut) at room temp 1. Puree garlic in a food processor or blender. Whisk the egg yolks in a small bowl until light and smooth, and add to the garlic. Add salt and pepper to taste, lemon juice, and mustard, and process to a smooth paste. 2. With the machine still running, add the oil, very slowly, into the mixture in a constant, steady stream, blending constantly. Con- tinue the blending until you obtain a thick, shiny, firm sauce. Transfer to a storage container, cover with plastic wrap, and refrigerate until ready to use. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: One Bowl Brownies Categories: Cyberealm, Mom's best, Cookies Servings: 24 4 Sq unsweetened chocolate 3/4 c Margarine or butter (1 1/2) 2 c Sugar 3 Eggs 1 ts Vanilla 1 c Flour 1 1/2 c Chopped walnuts 1. Heat oven to 350F. 2. Microwave chocolate and margarine in large bowl on high for 2 minutes or until margarine is melted. Stir until chocolate is com- pletely melted. 3. Stir in sugar until well blended. Stir in eggs and vanilla until completely blended. Mix in flour until well-blended. Stir in walnuts. Spread in greased 13 x 9 pan. 4. Bake for 30-35 minutes or until toothpick inserted into center comes out with fudgy crumbs. Do not overbake! Variation: For cake like brownies, stir in 1/2 cup milk with eggs and vanilla; use 1 1/2 cups flour. When using glass baking dish, reduce oven to 325F. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Quesadillas Categories: Cyberealm, Mom's best, Mexican Servings: 8 6 6" flour tortillas 1 8 oz pkg. shredded cheddar Or Monterey jack cheese 1 cn Diced green chili peppers, Drained (4 oz) 1 ts Oil Red or green salsa Slivered or sliced olives Sour cream Jalopeno peppers 1. To pan fry tortillas, sprinkle 3 of the tortillas with cheese and peppers. Top with remaining 3 tortillas. Brush a large skillet or griddle with oil. Heat skillet or griddle till a drop of water sizzles. Cook quesadillas, one at a time, over medium heat about 4 minutes (total) or till cheese is melted and tortillas are light brown, turning once. 2. To bake quesadillas, brush one side of the 3 tortillas with some oil. Place tortillas, oiled side down, on a baking sheet. Top with cheese, peppers, and remaining tortillas, and brush with remaining oil. Bake at 450F for 6 minutes, or until light brown. 3. To serve, cut each quesadilla in thirds, and top with sour cream, salsa, olives and jalopeno peppers, if desired. Nutritional information: 84 calories each serving, 5 g fat, 15 mg chol, 4 g prot., 5 g carbo, 121 mg sodium. ====================================================================== VARIATIONS: Vegetable Quesadillas: For filling, in a 1 qt. microwavable casserole combine 3/4 cup finely chopped broccoli, 1/4 cup shredded carrot, 1/4 cup sliced green onion, and 2 T water. Cover; cook on high for 2-4 minutes. Drain. Prepare the quesadillas as above except substitute the vegetable mixture for the peppers. Cook, and serve as directed. Chicken-Jicama Quesadillas: Prepare the quesadillas as directed, except substitute 1/2 cup rinsed and drained black beans for the peppers. Lightly mash the beans, stir into the cheese. Spread the mixture on top of three of the tortillas. Top with 1/2 cup finely chopped, cooked chicken; 1/2 cup finely chopped, peeled jicama, and 2 T sliced green onion. Top with the remaining tortillas, cook and serve as directed. Nutritional information: Vegetable: 86 cal Chicken: 101 cal MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pork Medallions with Port Sauce Categories: Cyberealm, Mom's best, Meats Servings: 6 2 lb Pork tenderloin, trimmed Salt and pepper to taste Flour, as needed 2 tb Unsalted butter or margarine 2 tb Olive oil 1 c Chicken stock 1 c Port wine 1. Slice the tenderloin crosswise into medallions 1/2" thick. Sprinkle both sides with salt and pepper, and then dredge each in the flour to coat, shaking off any excess. 2. Heat the butter and oil in a heavy skillet at medium high. Saute the medallions in small batches until browned, 1 minute per side. Turn only once. Remove each batch to an ovenproof serving dish; keep warm in a 225 degree oven. 3. Prepare the sauce: put the skillet, with the meat drippings, on a high heat; add the chicken stock and wine. Bring to a boil, scrap- ping and stirring until some of the broth evaporates. Keep cooking the sauce until thick enough to coat the back of a spoon, about 6-8 minutes. 4. Serve the meat with the sauce spooned over the top of each medal- lion. Per 4 ounce serving: 347 calories MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Skillet Corn and Chicken Categories: Cyberealm, Mom's best, Poultry Servings: 4 1 tb Margarine 4 Skinless,boneless chicken Breast halves 1 cn Campbell's Golden Corn Soup 1/2 c Milk 2 c Broccoli florets 1/2 c Shredded cheddar cheese 1/8 ts Pepper 1. In skillet, in hot margarine, cook chicken 10 minutes or until browned. Remove; set aside. Spoon off fat. 2. In skillet, combine remaining ingredients. Heat till boiling. Return chicken to skillet. 3. Cover; cook over low heat 10 minutes or until chicken is no longer pink and broccoli is tender-crisp; stirring often. Garnish with tomato wedges and fresh thyme, if desired. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Low Cal Crab Dip Categories: Cyberealm, Mom's best, Dips Servings: 3 1/2 c Low fat sour cream 2 tb Low fat margarine 1 tb Skim milk 1 tb Horseradish 1/2 ts Dry mustard 1/2 ts Worcestershire sauce 1/4 ts Hot sauce 1 8 oz tub lo fat cream cheese 1 c 4 oz shredded lo fat cheddar Cheese (sharp) 1/2 lb Fresh lump crabmeat, drained 1/8 ts Paprika 1. Position knife blade in food processor; add first 8 ingredients. Process until smooth. Spoon mixture into a bowl; stir in cheese and crab. Cover and chill. Sprinkle with paprika; serve with unsalted crackers or vegetables. Makes: 3 1/2 cups Calories per 1 tablespoon: 18 (fat, .9 gram) MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Orange Roughy Veracruz Categories: Cyberealm, Mom's best, Fish, Low-cal Servings: 4 2 ts Olive oil 1 c Sliced onion 2 cl Garlic, minced 1 c Yellow bell pepper rings 1 cn (14.5 oz) mexican-style Stewed tomatos w/jalapeno Peppers undrained 4 4 oz pieces orange roughy Dash of garlic powder Dash of ground red pepper 1. Heat oil in a large nonstick skillet over medium heat. Add onion and garlic, saute 7 minutes or until tender. Add peppers and tomatos; cook over medium-high heat 3 minutes. Add fish; sprinkle with garlic powder and pepper. Cover and reduce heat, simmer 5 minutes. 2. Turn fish over. Cover and simmer an additional 5 minutes or until fish flakes with a fork. Transfer to individual serving plates, reserving cooking sauce in skillet. Keep fish warm. 3. Place skillet with cooking sauce over medium-high heat, and cook 3 minutes or until thickened. Serve sauce over fish. Calories: 149 per serving Source: Cooking Light Magazine, May-June 1993 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chicken Caesar Salad Categories: Cyberealm, Mom's best, Salads, Low-cal Servings: 7 4 1 oz. slices French bread Vegetable cooking spray 1/2 ts Garlic powder 2 lb Boneless chicken breasts 1/3 c Fresh lemon juice 1/4 c Red wine vinegar 1 tb Olive oil 1 ts Anchovy paste 1/4 ts Fresh ground pepper 5 cl Garlic 9 c Romaine lettuce 1/4 c Grated parmesan cheese 1. Trim bread crusts and discard.Cut bread into 1 inch cubes. Place cubes in a single layer on a baking sheet. Coat cubes with cooking spray; sprinkle with garlic powder; toss well. Bake at 350F for 15 minutes or until lightly browned and set aside. 2. Coat a large nonstick skillet with cooking spray; place over med- high heat until hot. Add chicken halves; saute 6 minutes on each side or until well done. Remove chicken from skillet; let cool. Cut chicken across the grain into thin slices; set aside. 3. Combine lemon juice and next 5 ingredients in container of an electric blender. Cover and process until smooth. Add 1/4 cup of the lemon juice mixture to the chicken; toss gently to coat. 4. In a large salad bowl, place the lettuce. Drizzle remaining lemon juice mixture over lettuce and toss well. Add the chicken mixture and cheese, and toss gently to coat. Serve with croutons. Calories per 1 1/2 cup serving: 257 Source: Cooking Light Magazine, May-June 1993 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Potato Cheese Soup Categories: Cyberealm, Mom's best, Soups Servings: 6 4 tb Sweet butter 2 c Finely chopped yellow onions 2 c Peeled and chopped carrots 6 Parsley sprigs 5 c Chicken stock 2 lg Potatoes, peeled & cubed 1 c Chopped fresh dill 2 c Grated cheddar cheese Salt & pepper to taste 1. Melt butter in soup pot. Add onions and carrots and cook over low heat covered until vegetables are tender and lightly colored about 25 minutes. 2. Add parsley, stock, and potatoes, and bring to boil. Reduce heat, cover and simmer until potatoes are very tender, about 30 minutes. 3. Add dill, remove soup from heat, and let it stand covered for 5 minutes. 4. Pour soup through a strainer and transfer the solids to the bowl of a food processor fitted with a steel blade. Add 1 cup of the stock and process until smooth. 5. Return pureed soup to the pot and add additional cooking liquid (about 3-4 cups) until the soup reaches the desired consistency. 6. Set over low heat, and add salt and pepper, and gradually stir in the grated cheese. When all the chees is melted, serve immediately. Garnish with croutons. Source: The Silver Palate Cookbook MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Curried Cream of Chicken Soup Categories: Cyberealm, Mom's best, Soups Servings: 4 6 tb Sweet butter 2 c Finely chopped yellow onions 2 Carrots, peeled & chopped 2 tb Curry powder or more 5 c Chicken stock 6 Parsley sprigs 1 Chicken, 3 pounds, quartered 1/2 c Long grain rice 1 c Half and half 10 oz Frozen peas, defrosted Salt and pepper to taste 1. Melt the butter in a pot. Add onions and carrots and curry powder and cook over low heat, covered, until vegetables are tender, about 25 minutes; stir occasionally. 2. Add the stock, parsley, chicken, and rice. Bring soup to a boil, reduce heat, and cover. Cook at a simmer for 25-30 minutes, or until chicken is done. 3. Cool chicken in stock. Remove meat from the bones, and dice it. Reserve the meat. 4. Pour the soup through a strainer and put the solids in a food processor bowl. Add 1 cup of the liquid and process until smooth. Reserve the rest of the liquid. 5. Return pureed soup to the pot and add the half and half. Stir in additional cooking stock, about 4 cups, until soup reaches desired consistency. 6. Add reserved diced chicken and defrosted peas and simmer for 15 minutes, or until peas are done. Season to taste, and serve. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Spaghetti With Oil and Garlic Categories: Cyberealm, Mom's best, Italian Servings: 6 12 cl Garlic 1/4 c Olive oil 4 qt Water 1 1/2 tb Salt 1 lb Spaghetti 1 1/2 c Chicken stock 1 c Chopped parsley Black pepper, fresh ground Grated Parmesan cheese 1. Peel garlic cloves. Mince 6 of them and set aside. Slice the remaining garlic. 2. Heat the oil in a small skillet. Add sliced garlic and cook over medium heat stirring occasionally, until golden brown. 3. Bring 4 quarts of water to a boil. Stir in salt, add spaghetti and cook until firm yet tender. Do not over cook. Drain, and transfer to a pot. 4. Add the chicken broth to the past and simmer until most of the broth has been absorbed. 5. Stir in the garlic and oil mixtrue, then the minced garlic and parsley. Toss thoroughly. 6. Divide the pasta among heated plates, pour any remaining broth over the pasta, and served immediately accompanied by lots of grated cheese and freshly ground black pepper. Source: Silver Palate Cookbook MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pasta ala Puttanesca Categories: Cyberealm, Mom's best, Italian Servings: 4 1 lb Spaghetti, linguini, or Other pasta of your choice 2 cn Peeled italian tomatoes 1/4 c Olive oil 1 ts Oregano 1/8 ts Dried red pepper flakes 1/2 c Tiny black Nicoise olives 1/4 c Drained capers 4 cl Garlic, peeled and minced 8 Anchovie filets, chopped 1/2 c Chopped parsley 2 tb Salt 1. Bring 4 quarts water to a boil; add salt and stir in spaghetti. Cook until tender but still firm. Drain, and transfer to heated plates. 2. While spaghetti is cooking, drain the tomatoes, cut them cross- wise into halves, and squeeze out as much liquid as possible. Combine tomatoes and olive oil in a skillet and bring to a boil. Keep the sauce at a full boil and add remaining ingredients except pasta, one at a time, stirring frequently. 3. Reduce heat and continue to cook for a few minutes, or until sauce has thickened to your liking. Serve immediately over hot pasta and garnish with additional parsley. Source: The Silver Palate Cookbook MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pasta Carbonara Categories: Cyberealm, Mom's best, Italian Servings: 4 1 lb Thick-sliced bacon, diced 2 tb Salt 1 lb Linguini 3 Eggs 1/3 c Chopped Italian parsley Grated Parmesan cheese Fresh ground pepper to taste 1. Saute the bacon in a small skillet until crisp. Remove with a slotted spoon and drain well on a paper towel. 2. Boil the water and cook linguini until firm and tender. 3. Meanwhile, beat the eggs thoroughly in a large bowl suitable for serving. Have the cooked bacon and the chopped parsley ready at hand. 4. When the pasta is done, drain it immediately in a colander, and pour into the bowl of eggs and immediately begin tossing it. As the strands of pasta become coated with the beaten eggs, their heat will cook the eggs. 5. Sprinkle the bacon and parsley on, and serve immediately. This is great with lots of freshly grated Parmesan cheese and freshly ground black pepper. Source: The Silver Palate Cookbook MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Crunchy Taco Chip Chicken Categories: Cyberealm, Mom's best, Low-cal Servings: 4 4 3 oz skinless chickn breasts 1 c Chopped scallions or onions 1 c Chopped red pepper 1/2 c Chopped celery 1 tb + 1 t local margarine 1 1/2 c Stewed tomatoes 4 Taco shells, crushed coarse 20 sm Pimento-stuffed olives, chop -ped 1 1/2 oz Shredded cheddar cheese 1. In a 1 1/2 quart casserole, arrange chicken breasts with thicker parts toward outside of the dish. Cover and microwave on high 8-10 minutes, until chicken is thoroughly cooked. Remove chicken to plate and set aside. 2. In the same casserole, combine scallions (onions), pepper, celery and margarine; microwave on high 3-4 minutes, stirring once, until vegetables are tender. Add tomatoes; microwave on high 5-7 minutes, until slightly thickened. 3. Arrange chicken on top of tomato mixture; sprinkle evenly with coarsely crushed taco chips, cheese and olives. Microwave on high 2 minutes, until cheese melts. Serve with rice and a salad. Each serving provides: 1 fat, 2 1/2 proteins, 2 vegetables, 1/2 bread. Per serving: 351 calories. Source: Weight Watchers Magazine, June 1993 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Crispy Coconut Shrimp Categories: Cyberealm, Mom's best, Fish Servings: 4 24 md Shrimp 1/2 ts Garlic and herb seasoning 1/4 ts Black pepper 3/4 c Flour 1 Egg, well beaten 1/4 c Shredded coconut 1. Preheat oven to 425F. Spray large baking sheet with nonstick spray. 2. Sprinkle shrimp evenly with seasoning blend and pepper. Place flour, egg, and coconut in three small separate bowls. Dip shrimp first in egg, the flour, then back in egg, then in coconut. Arrang shrimp on baking sheet. 3. Bake 12-15 minutes or until golden and crisp. Great served along with low-calorie, warmed orange marmalade as a dipping sauce. Each serving provides: 1 1/2 protein, 1 bread, 15 calories. Per serving: 173 calories Source: Weight Watchers Magazine, June 1993 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Chip-Oatmeal Cookies Categories: Cyberealm, Mom's best, Low-cal, Cookies Servings: 12 1/2 c Lo cal margarine 1/2 c Unsweetened applesauce 1/2 c Packed dark brown sugar 2 tb Thawed frozen apple juice -concentrate 1/4 c Boiling water 1 ts Baking soda 1 ts Vanilla 2 1/4 c Flour 4 1/2 oz Quick oats 1/4 ts Salt 2 oz Semisweet chocolate chips 1. Preheat oven to 350F. Spray large baking sheet with nonstick spray. 2. In a large bowl, with mixer on high, beat margarine, applesauce, brown sugar and apple juice concentrate until light and fluffy (note mixture may appear to be curdled). 3. In a small bowl, combine boiling water, baking soda, and vanilla and beat into margarine mixture. 4. In large bowl, combine flour, oats, and salt. Gradually add to margarine mixture, beating well after each addition. Add chocolate chips. 5. Drop by rounded teaspoonsful onto prepared baking sheet, making 48 cookies. Bake 10-12 minutes until golden brown. Cool completely on rack. Each serving provides: 1 fat, 1 1/2 bread, 65 calories Per serving: 226 calories Source: Weight Watchers Magazine, June 1993 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Jerk Chicken Categories: Cyberealm, Mom's best, Low-cal, Poultry Servings: 4 2 oz Dry red wine 1/2 Jalapeno pepper, minced 2 tb Minced scallions 1 tb +1 tsp oil 1 tb Allspice 1 cl Garlic, minced 1 1/2 ts Coriander 1/2 ts Lo-sodium soy sauce 1/4 ts Nutmeg 4 4-oz boneless chicken breast 1/2 ts Cinnamon 1. In a small bowl, combine all ingredients except chicken until mixture forms a paste. 2. Rub chicken evenly with spice mixture; cover and refrigerate at least 8 hours, preferably overnight. 3. Preheat broiler. Broil chicken on rack 10-15 minutes, turning once, until cooked through. Each serving provides: 1 fat, 3 proteins, 15 calories. Per serving: 184 calories Source: Weight Watchers Magazine, June 1993 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Basil, Potato and Egg Salad Categories: Cyberealm, Mom's best, Salads, Low-cal Servings: 4 1 lb 4 oz red new potatoes, -scrubbed and quartered 3/4 c Nonfat plain yogurt 1/4 c Minced scallions 2 tb +2 t low cal mayonnaise 1 tb Cider or red wine vinegar 2 ts Dijon or spicy brown mustard 1 ts Basil 1/4 ts Salt 1/8 ts White pepper 2 lg Hard cooked eggs, chopped 2 sl Cooked turkey bacon crumbled 1. In a large saucepan, over high heat, bring potatoes and enough water to cover to a boil. Reduce heat to low, and simmer 15-20 min. Drain potatoes; let cool to room temperature. 2. Meanwhile, in a medium bowl, compine yogurt, scallions, mayonaise, vinegar, mustard, basil, salt and pepper. Fold in eggs and bacon. Add potatoes, and toss gently to coat. Cover and refrigerate at least 2 hours before serving. Each serving provides: 1 fat, 1/2 protein, 1 bread, 40 calories Per serving: 227 calories Source: Weight Watchers Magazine, June 1993 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Crustless Chili Quiche Categories: Cyberealm, Mom's best, Cheese/eggs, Low-cal Servings: 1 4 lg Eggs 3 tb Flour 2 tb +2 t low fat margarine, -melted 1 tb Dijon mustard 1/4 ts Salt 3 dr Red pepper sauce 1 c Nonfat cottage cheese 1 1/2 oz Shredded MontereyJack cheese 1/4 c Chopped green chiles, canned 1 tb Grated Parmesan cheese 1/4 c Drained chopped roasted red -pepper 1. Preheat oven to 350F. Spray a 9" pie plate with nonstick spray. 2. In a medium bowl, lightly beat eggs. Whisk in flour, margarine, mustard, salt and pepper sauce. Stir in cottage cheese, Monterey Jack cheese, chilies, and red pepper. Spoon mixture into prepared pie plate; sprinkle with Parmesan cheese. 3. Bake 20-30 minutes, until filling is set and top is golden. Let stand 10 minutes before cutting into quarters. Per serving: 1 fat, 2 proteins, 30 cal. Each serving provides: 232 calories Source: Weight Watchers Magazine, June 1993 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Eggplant-Macaroni Bake Categories: Cyberealm, Mom's best, Low-cal Servings: 4 6 oz Elbow macaroni 2 tb Grated Parmesan cheese 2 tb Minced scallions 1 tb + 1 t. olive oil 1/4 ts Black pepper 2 c Sliced eggplant, 1/2" thick 2 md Sliced tomatoes, 1/2" thick 1/2 ts Basil 3 oz Shredded cheddar cheese 1/4 ts Paprika 1. In a large pot of boiling water, cook macaroni 8-10 minutes, just until tender. Drain, and reserve 1/4 cup of the cooking liquid. Place cooking liquid in a large bowl, stir in Parmesan cheese, scal- lions, oil, and pepper. Add macaroni, toss well to mix. Set aside. 2. Spray large nonstick skillet with spray. Add eggplant; cook 2-3 minutes on each side, until tender. 3. Preheat oven to 400F. Spray an 8" square pan with nonstick spray. Layer half the tomatoes and eggplant in pan; sprinkle with basil. Spread macaroni on top; layer remaining tomato and eggplant over macaroni. Sprinkle with cheddar cheese and paprika. Bake 20-25 min., until bubbly. Each serving provides: 1 fat, 1 protein, 2 vegetables, 2 breads, 15 calories. Per serving: 324 calories Source: Weight Watchers Magazine, June 1993 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Brigitte's Shrimp or Tuna Mousse Categories: Cyberealm, Mom's best, Fish Servings: 6 2 tb Mayonnaisse 1/2 c Water 1 cn Tomato soup 1 pk 8 oz cream cheese 1 ts Paprika 1 lb Shrimp or 2 sm cns tuna 1/4 c Peppers, finely chopped 1/2 c Celery, finely chopped 1 tb Onion, grated 1 ts Worchestershire Sauce 1/4 ts Salt 1 pk Unflavored gelatin in Water as directed Soak gelatin in water. Heat undiluted sop; add gelatin and stir well until dissolved. Mash cream cheese; add to soup and continue to heat until cheese is dissolved. Cool. Fold in mayonaisse, shrimp or tuna, and vegetables and seasonings. Mix well and put into a well-oiled mold. Enjoy! Source: Brigitte Sealing, Watertown, NY MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Brigitte's Tuna Burgers Categories: Cyberealm, Mom's best, Sandwiches Servings: 3 6 sl Turkey bacon 1 Egg 2 cn 7 oz ea tuna, undrained 6 Tomato slices 1 ts Mustard 1/3 c Lo fat mayonnaisse 1 tb Minced onion 3 Hamburger buns Cook bacon; beat egg; add tuna, mustard, mayonnaisse, onion, bread crumbs, and mix well. Spoon onto bottom halves of buns. Broil 6" away from the heat till brown; about 6 minutes. Top each with a tomato slice and two pieces of bacon. Cover with top of buns which you have toasted lightly before Source: Brigitte Sealing, Watertown, NY MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Sunshine Cake Categories: Cyberealm, Mom's best, Cakes Servings: 8 2 md Oranges 1 pk Lemon cake mix 1/3 c Vegetable oil 3 Eggs Cool whip 1. Heat oven to 350F. 2. Grease 13 x 9 x 3 pan, and set aside. Grate peel and squeeze juice from oranges. Add enough water to orange juice to measure 1 cup. 3. Beat cake mix (dry), 1 tablespoon orange peel, oil, eggs, and juice in large bowl for 30 seconds on low speed, then on medium speed for 2 minutes. Pour into pan. 4. Bake 30-35 minutes or until cake springs back when lightly touched. Cool. Serve with cool whip, whipped cream and if desired, sprinkle with remaining orange rind. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Decadent Chocolate Cake Categories: Mom's best, Cyberealm, Cakes Servings: 12 1 c Boiling water 3 oz Unsweetened chocolate 8 tb Sweet butter (1 stick) 1 ts Vanilla 2 c Sugar 2 Eggs, separated 1 ts Baking soda 1/2 c Sour cream 2 c Less 2 T flour 1 ts Baking powder Chocolate frosting* *see below 1. Preheat oven to 350F. Grease a 10" tube pan. 2. Pour boiling water over chocolate and butter; let stand until melted. Stir in vanilla and sugar, then whisk in egg yolks, one at a time, until blended well. 3. Mix soda and sour cream and whisk into chocolate mixture. 4. Mix flour and baking powder well, and add to batter, mixing thoroughly. 5. Beat egg whites until stiff but not dry. Stir in a quarter of the egg whites thoroughly into the batter. Scoop the remaining egg whites on top of the batter and gently fold in. 6. Pour batter into prepared pan. Set on the middle rack of the oven and bake for 40-50 min. or until the edges have pulled away from the pan and the cake tester inserted comes out clean. Cool in pan for 10 minutes; unmold and cool completely before frosting. =============================Chocolate Frosting====================== 2 T sweet butter 3/4 c semisweet chocolate chips 6 T heavy cream 1 1/4 c confectioners sugar 1 t vanilla Place all ingredients in a heavy saucepan and whisk until smooth over low heat. Cool slightly; add more sugar if necessary. Spread on cake while frosting is still warm. Source: Silver Palate Cookbook MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Lord and Taylor's Scotch Broth Categories: Mom's best, Soups, Cyberealm Servings: 8 3 lb Breast of Lamb w/bone, or Stewing lamb 8 c Cold water 1/2 c Pearl barley 2 tb Butter 2 Carrots, peeled and diced 1 White turnip, peeled/diced 2 Ribs celery, diced 1 Onion, diced Salt & pepper to taste 1. In a large stockpot, cover the lamb with cold water; bring to a boil. Add the barley, partially cover the pot, and simmer until the meat and barley is tender, 1 1/2 hours. Add more water to adjust for evaporation; skim the surface of the soup as necessary.. 2. Remove the meat from the broth. Cut the meat away from the bone, discard the bones, and return the meat to the soup.Continue simmering the soup. 3. In a skillet, melt the butter over medium heat. Add the carrots, turnip, celery, and onion and cook stirring often for 10 minutes. 4. Add the vegetables to the soup. Simmer until the vegetables are tender, about 10 minutes more. Season with salt and pepper to taste. Source: New York Cookbook, Molly O'Neill, 1993 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Al's Seafood Bisque - from Al's Soup Kitchen, NYC Categories: Cyberealm, Mom's best, Soups Servings: 6 2 c Dry white wine 1 Bay leaf 1 Onion, roughly chopped 1 cl Garlic 2 Ribs celery 1 Lobster (1- 1 1/2 lb) 12 md Shrimp in the shell 24 Mussels, well scrubbed 12 Sea scallops 4 c Heavy whipping cream 1 c Milk 1 ts Dried thyme 1 tb Minced fresh parsley 1/4 ts Dried rosemary 1 c Fresh spinach, chopped 1/2 c Grated carrot Salt & pepper to taste 1/2 ts Fresh lemon juice 1. Combine the white wine, bay leaf, onion, garlic, and celery in a large stockpot over medium heat. Bring to a boil. Add the lobster, cover the pot and steam for 10 minutes. Remove the lobster. 2. Add the shrimp, cover the pot, and steam for 5 minutes. Remove the shrimp with tongs. 3. Add the mussels, cover the pot and steam until they open, about 5 minutes. Remove the mussels with tongs, extract the meat, and discard the shells. Discard any that do not open. 4. Add 2 cups water to the liquid in the pot, bring to a boil, and then add the scallops. Cover the pot and steam for 3 minutes. Remove the scallops with tongs. 5. Extract the lobster meat, reserving the shells. Peel and devein the shrimp, reserving the shells. Chop the meats into bite-sized portions; cover and set aside. 6. Return the seafood shells to the pot of broth and add 2 cups water. Bring to a boil, and then reduce the heat and simmer for 30 minutes. Strain the broth and return to the pan. 7. Bring the broth to a simmer over low heat. Add the cream, milk, thyme, parsley and rosemary and simmer until the mixture thickens slightly, 5 minutes. Add the lobster, shrimp, mussels, and scallops and simmer for 2 minutes. Stir in the spinach and carrots and simmer another 2 minutes just to wilt the spinach. Season with salt and pepper, and stir in the lemon juice. Serve hot. Serves 6. Source: The New York Cookbook, Molly O'Neill, 1993 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Polish Corn Bread Categories: Cyberealm, Mom's best, Breads Servings: 2 SOURDOUGH STARTER: 2 c Cold water 6 c Rye flour 1 ts Active dry yeast ============================ BREAD: 4 c Warm water (105-110 F) 5 1/2 c Rye flour 5 1/2 c All purpose flour 2 tb Salt 4 pk Dry yeast dissolved in 1/4 -cup warm water (105-110F) 1/4 c Ground cornmeal 2 ts Caraway seeds 1. Start sourdough starter at least 3 days before baking: Combine the cold water, rye flour, and yeast in a bowl. Mix well; it will be lumpy. Pour the mixture in a clean bowl, cover with a cloth, and refrigerate for 3 days. 2. Remove the starter from the refrigerator 2 hours before beginning to make the bread. 3. Transfer the starter to a large bowl and add the warm water, yeast, flours, salt, cornmeal and caraway seeds and mix until smooth, 5 minutes. 4. Divide the dough in half. Shape into 2 even rounds. Place each round in a lightly greased bowl, cover with a clean cloth, and set aside to rise in a warm place until doubled in size, about 1-2 hrs. 5. Place a roasting pan on the bottom of the oven and fill with hot water. Preheat the oven to 400F. Sprinkle a baking sheet with corn- meal. 6. Dampen your hands and reshape the bread into even round mounds. Place the loaves on a prepared baking sheet. Bake the bread until crusty, about 2 hours. If the water in the roasting pan runs low during the baking, replenish it to provide the bread with steam heat. Cool, or serve warm. Makes 2 large loaves. Source: New York Cookbook, Molly O'Neill, 1993 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Spring Street Prosciutto Bread Categories: Cyberealm, Mom's best, Breads Servings: 2 2 1/2 ts Active dry yeast 1 c Warm (105-110F) water 2 Eggs 2 tb Olive oil 3 1/4 c Flour 1 1/2 ts Salt 1/2 ts Black pepper 1 c Fresh Parmesan cheese 2 c Minced prosciutto Cornmeal for dusting 1. Dissolve the yeast in the warm water in a large mixing bowl and set aside for 15 minutes. 2. Stir in the eggs and oil. Combine 3 cups of the flour with the salt and pepper, and stir into the yeast mixture. Knead to combine adding more flour, a little at a time, to make a firm dough. 3. Combine the parmesan cheese and the prosciutto and lightly dust with flour. Work the misture into the dough. Turn the dough out onto a floured board and knead until smooth, 10 minutes. Return the dough to a well-oiled bowl, cover, and set aside to rise in a warm place until doubled in size, about 2 hours. 4. Punch down the dough and knead for 3 minutes. Divide the dough in half. Form each half into a oblong loaf. Sprinkle 2 baking sheets with cornmeal and place a loaf on each. Set aside to rise until doubled in size, about 1 hour. 5. Line the oven with wet baking tiles, stones or trays of terra-cotta chips and preheat to 425F. 6. Using a razor, make 6 slashes diagonally across the top of each loaf. Bake until golden, about 40 minutes, spraying with a plant mister every 5 minutes for the first 15 minutes of baking. Cool on a wire rack. Makes 2 loaves. Source: New York Cookbook, Molly O'Neill, 1993 From: D&G Bakery, Spring Street, Manhatten MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Lowfat Fettuccine Alfredo Categories: Low-cal, Italian, Cyberealm Servings: 1 1 lb Fettuccine 1/2 c Nonfat cottage cheese 1/2 c Evaporated skim milk 1/2 ts Arrowroot or rice flour ;salt ;pepper 1 ts Garlic powder,optional 1 ts Onion powder,optional 2 ts Parsley;minced Grated parmesan cheese --as garnish Cook fettuccine and drain. Meanwhile, combine cottage cheese, skim mild, arrowroot, salt and pepper, and garlic and onion powders if desired, in a blender. puree until smooth. Transfer mixture to a heavy skillet or saucepan, add parsley and warm over medium-low heat for 10 minutes. Do not let sauce boil. Remove from heat and pour over hot, drained noodles. Sprinkle with parmesan. Variations: use tomato or spinach fettuccine, and garnish with sun- dried tomatoes and chopped fresh basil. Or lightly steam 1 cup broccoli florets for 3 to 4 min, until tender-crisp. Toss with sauce and hot pasta. Or saute 3/4 cup sliced mushrooms in 2 tbs red wine. Toss with sauce and hot pasta. Per serving: 452 cal; 19g prot; 5g fat; 80g carb; 104mg chol; 424mg sod; 0.4g fiber. From vegetarian Times Magazine MM by Kat ++++ ----- The "LaRK" (Cooking, WP51, Chatter) * Origin: "LaRK's" Kitchen (1:343/26.3) Msg: 7823 From: Lawrence Kellie To: All Subj: Very Trad. English Scones Date: 10 Feb 93 09:46:0 Hope you enjoy it, too. +++++---------- Recipe via Meal-Master (tm) v7.04 (*P) MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Sweet-Potato Fritters Categories: Side dishes, Cyberealm Servings: 6 1 lb Sweet potatoes; peeled and -coarsely shredded 1 sm Onion; coarsely shredded 3 lg Eggs 3 tb Flour Vegetable oil; for frying MMMMM-------------------NUTRITIONAL INFORMATION/SERV------------------------ x 157 calories x 5 g protein x 23 g carbohydrate x 5 g fat x 106 mg cholesterol x 217 mg sodium 1. Spread potatoes and onion on clean dish towel; roll up, twisting towel to extract excess moisture from vegetables. 2. In bowl, whisk eggs, flour, 1/2 t salt and 1/4 t pepper until smooth 3. In large nonstick skillet, heat 1/4 cup oil over medium-high heat. Ad vegetables to batter; mix. Spoon mixture into skillet, allowing heaping 1 T for each fritter; with back of spoon, flatten slightly. Fry, six fritters at a time, 4 minutes. Turn; cook 2 to 4 minutes. Drain on paper towels; keep warm while frying remaining fritters, adding more oil if necessary. From: McCall's August 1993 Happy Charring ~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3) |OLX$SOM| BBS: SWCREATE Conference: 46,COOKING Number: 38878 Reply-to: 0 Private: No Receipt: No Date: 1993-07-26,08:47 From: LAWRENCE KELLIE To: ALL Subject: RECIPE Flags: MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Melon, Hearts of Palm, and Prosciutto Salad Categories: Salads, Cyberealm Servings: 4 8 c Mesclun salad mix* or -4 oz bag mixed greens, -chilled 14 oz Hearts of palm; drained -cut into 1/2 inch slices 2 c Diced cantaloupe 1/4 lb Prosciutto; thinly sliced -or boiled ham cut into 2 -inch pieces 1/2 c Red-wine vinaigrette MMMMM-------------------NUTRITIONAL INFORMATION/SERV------------------------ x 240 calories x 10 g protein x 17 g carbohydrate x 16 g fat x 13 mg cholesterol x 467 mg sodium In salad bowl, combine first four ingredients. Add dressing and toss. *Mesclun is a mixture of shoots and leaves from slightly bitter lettuces--endive, mache, arugula, dandeline and oak leaf. From: McCall's August 1993 Happy Charring ~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3) |OLX$SOM| BBS: SWCREATE Conference: 46,COOKING Number: 38879 Reply-to: 0 Private: No Receipt: No Date: 1993-07-26,08:48 From: LAWRENCE KELLIE To: ALL Subject: RECIPE Flags: MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Zucchini-Tomato Tian* Categories: Side dishes, Cyberealm Servings: 8 4 tb Extra virgin olive oil 4 lg Onions; sliced 2 ts Thyme; fresh, chopped 8 lg Plum tomatoes 1 1/2 lb Zucchini; small MMMMM-------------------NUTRITIONAL INFORMATION/SERV------------------------ x 120 calories x 3 g protein x 13 g carbohydrate x 7 g fat x 0 cholesterol x 212 mg sodium 1. Preheat oven to 375F. In skillet, heat 1 T oil over medium heat. Add onions; saute 10 minutes, or until tender. Add 1 t thyme and 1/4 t each salt and pepper. 2. Cut each tomato lengthwise into 4 slices. Slice zucchini crosswise into 1/2-inch diagonal slices. Arrange tomate, zucchini and onion slices in rows across width of 2 1/2 qt shallo baking dish. 3. In small bowl, combine remaining 3 T oil, 1/2 t salt and 1/4 t pepper; mix. Drizzle over vegetables. Cover tightly with foil. Bake 15 minutes; uncover. Bake 30 minutes or until vegetables are tender; let stand 10 miutes before serving. *Tian is the name of both a layered vegetable mixture and the baking dish it's cooked in, Provence, Franc. From: McCall's August 1993 Happy Charring ~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3) |OLX$SOM| BBS: SWCREATE Conference: 46,COOKING Number: 38880 Reply-to: 0 Private: No Receipt: No Date: 1993-07-26,08:48 From: LAWRENCE KELLIE To: ALL Subject: RECIPE Flags: MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Free-Form Apple Tart Categories: Desserts, Fruits, Cyberealm Servings: 10 15 oz Refrigerated pie crusts; -ready to bake 4 Golden Delicious apples 3 tb Sugar 1/8 ts Ground cinnamon 1/4 c Apricot jam MMMMM-------------------NUTRITIONAL INFORMATION/SERV------------------------ x 287 calories x 3 g protein x 42 g carbohydrate x 13 g fat x 0 cholesterol x 347 mg sodium 1. Let pie crusts stand at room temperatureas package label directs; unfold and overlap by 4 inch to form an oval. On floured work surface, roll with rolling pin to join; roll to a 19x22 inch oval. Drape voer rolling pin; trasnfer to large baking sheet. (Oval will be too long for sheet, but edges will be folded up for baking.) 2. Preheat oven to 425F. Peel apples; core, leaving apples whole. Thinly slice crosswise; arrange in overlapping rows on pastry, leaving a 1 inch pastry border. Fold border over apples, pressing gently. In cup, combine sugar and cinnamon; sprinkle over apples. Bake 40 minutes or until pastry is well-browned on bottom. 3. In saucepan, over low heat, melt jam. Spread warm jam over apples. From: McCall'sAugust 1993 Happy Charring ~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3) |OLX$SOM| BBS: SWCREATE Conference: 46,COOKING Number: 38881 Reply-to: 0 Private: No Receipt: No Date: 1993-07-26,08:48 From: LAWRENCE KELLIE To: ALL Subject: RECIPE Flags: MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pesto Potato-Sausage Salad Categories: Salads, Cyberealm Servings: 8 1 1/2 lb Red potatoes; small, halved -or quartered if large 1 lb Smoked hot sausage or -kielbasa 1 pt Cherry tomatoes; halved 2 tb Red-wine vinegar 1/3 c Prepared pesto MMMMM-------------------NUTRITIONAL INFORMATION/SERV------------------------ x 260 calories x 8 g protein x 25 g carbohydrate x 15 g fat x 23 mg cholesterol x 524 mg sodium 1. In large skillet, combine potatoes with enough salted water to cover. Heat to boiling; simmer until tender. about 12 minutes. Dain; place in large bowl. 2. Halve sausage lengthwise; cut crosswise into 1/2 inch diagonal slices. In skillet used to cook potatoes, saute' sausage over medium-heat until browned, about 10 minutes. With slotted spoon, transfer to bowl with potatoes; add tomatoes. 3. In small bowl, combine vinegar, pesto, and 1/2 t freshly ground pepper; mix. Add to potato mixture; toss. Serve warm or at room temperature. From: McCall's August 1993 Happy Charring ~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3) |OLX$SOM| BBS: SWCREATE Conference: 46,COOKING Number: 38882 Reply-to: 0 Private: No Receipt: No Date: 1993-07-26,08:49 From: LAWRENCE KELLIE To: ALL Subject: RECIPE Flags: MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Turkey Saltimbocca Categories: Poultry, Cyberealm Servings: 4 2 tb Unsalted butter 2 Turkey cutlets; 3/8" thick 4 sl Prosciutto; folded in half -or 2 thin slices of boiled -ham, halved 4 sl Muenster cheese 8 Sage leaves, fresh, juliennd MMMMM-------------------HUTRITIONAL INFORMATION/SERV------------------------ x 128 calories x 8 g fat x 0 carbohydrate x 11 g fat x 40 mg cholesterol x 295 mg sodium In large skillet, melt butter over medium-high heat. Sprinkle cutlest with 1/8 t pepper; add to hot butter, pepper side down. Cook 1 minute. Turn over; top with prosciutto, cheese and sage. Cover cook 1 minute or until cheese melts. From: McCall's August 1993 Happy Charring ~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3) |OLX$SOM| BBS: SWCREATE Conference: 46,COOKING Number: 38884 Reply-to: 0 Private: No Receipt: No Date: 1993-07-26,08:49 From: LAWRENCE KELLIE To: ALL Subject: RECIPE Flags: MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Roasted Snapper with Tomato Relish Categories: Fish, Cyberealm Servings: 6 2 tb Tapenade; (olive paste, -available at speciality -food shops 1 tb Dijon mustard 6 Snapper fillets; skinned -3 1/4 lbs 2 Tomatoes; seeded, diced 2 tb Fresh basil; chopped MMMMM-------------------NUTRITIONAL INFORMATION/SERV------------------------ x 209 calories x 40 g protein x 3 g carbohydrate x 3 g fat x 71 mg cholesterol x 317 mg sodium 1. In cup, combine tapenade and mustard; mix well. 2. Preheat oven to 500F. Grease jellyroll pan. Fold ends of fillets under so each fillet forms a square; place in pan. Spread tapenade mixture over fillets; bake 15 minutes or until cooked through. 3. Meanwhile, in medium bowl, combine tomatoes, basil and 1/4 t each salt and pepper; mix. Spoon over fillets. From: McCall's August 1993 Happy Charring ~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3) |OLX$SOM| BBS: SWCREATE Conference: 46,COOKING Number: 38885 Reply-to: 0 Private: No Receipt: No Date: 1993-07-26,08:49 From: LAWRENCE KELLIE To: ALL Subject: RECIPE Flags: MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Herbed Spaghetti Squash with Mozzarella Categories: Vegetables, Cyberealm Servings: 6 1 lg Spaghetti squash (3 lb) 4 tb Unsalted butter; cut in bits 5 lg Cloves garlic; peeled, halve 4 oz Smoked or plain mozzarella -cut into 1/4 inch dice 1 c Basil leaves; packed finely -shredded MMMMM-------------------NUTRITIONAL INFORMATION/SERV------------------------ x 157 calories x 5 g protein x 9 g carbohyrate x 12 g fat x 36 mg cholesterol x 265 mg sodium 1. Prehead oven to 375F. Halve squash lengthwise. Scoop out and discard seeds. Place cut side up in baking pan; add butter and garlic to hollow centers. Sprinkle with 1/2 t salt and 1/4 t pepper. Cover thightly with foil; bake 1 1/2 hours or until very tneder. (To microwave: With fork, pierce whole squash severl times. Place in glass baking dish. Cook in HIGH 18 minutes, turing squash every 4 minutes. Let stand 5 minutes. Place butter in small glass bowl; melt on HIGH 30 seconds. Add garlic; cok on HIGH 1 minutes; with fork, mash. Halve squash lengthwise; seed.) 2. Remove squash from oven; discard foil. With fork, transfer garlic to small bowl; mash. With fork, comb squash strands into large bowl. Add mashed garlic, cheese and basil; toss. Season to taste with additional salt and pepper. If deisred, sprinkle with freshly grated Parmesan cheese. From: McCall's August 1993 Happy Charring ~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3) |OLX$SOM| BBS: SWCREATE Conference: 46,COOKING Number: 38886 Reply-to: 0 Private: No Receipt: No Date: 1993-07-26,08:49 From: LAWRENCE KELLIE To: ALL Subject: RECIPE Flags: MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Double-Berry Shortcakes Categories: Desserts, Fruits, Cyberealm Servings: 6 2 c Unsifted self-rising flour 1/4 c Sugar 2 1/3 c Heavy cream 2 pt Strawberries, hulled 1 c Blueberries MMMMM-------------------NUTRITIONAL INFORMATION/SERV------------------------ x 601 calories x 7 g protein x 69 g carbohydrate x 35 g fat x 125 mg cholesterol x 566 mg sodium 1. Preheat oven to 425F. In medium bowl, combine flour and 1/4 cu sugar; add 1 1/3 cu heavy cream. With fork, stir until soft dough begins to form a ball. Turn out onto lightly floured surface; knead gently 4 times. Pat into 10x3 inch strip; cut crosswise into 6 lengths. Place on heavy baking sheet. Bake 15 mintues or until light borwn. Cool on wire rack. 2. In medium saucepan, place 1 cup strawberries; with potato masher or fork, mash. Reserve 2 T sugar; add remainder to mashed strawberries. Heat to boiling; boil 1 minute. Pour into medium bowl; chill thoroughly. 3. Slice remaining strawberries; add to cooled mashed berries. Add blueberries; mix. 4. In small bowl of electric mixer, at high speed, whip remaining cream with reserved sugar until soft peaks form. 5. To serve: Split shortcakes horizontally, fill with berries and whipped cream. Replace tops. From: McCall's August 1993 Happy Charring ~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3) |OLX$SOM| BBS: SWCREATE Conference: 46,COOKING Number: 38887 Reply-to: 0 Private: No Receipt: No Date: 1993-07-26,08:50 From: LAWRENCE KELLIE To: ALL Subject: RECIPE Flags: MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Salsa Pasta Ole' Categories: Salads, Ethnic, Cyberealm Servings: 4 1/2 lb Farfalle pasta; (bow ties) 1/2 c Vegetable oil 2 bn Scallions; cut into 3 inch -julienne 3/4 c Bottled hot or medium salsa 4 oz Jack cheese; shredded or -Montery Jack cheese MMMMM-------------------NUTRITIONAL INFORMATION/SERV------------------------ x 371 calories x 16 g protein x 51 g carbohydrate x 12 g fat x 25 mg cholesterol x 211 mg sodium 1. In large saucepan, in boiling, salted water, cook pasta as package label directs, until al dente. 2. Meanwhile, in medium skillet, heat oil over medium-high heat; in batches, fry scallions until crisp and beginning to brown, about 2 minutes each batch. Drain on paper towels. 3. Drain pasta; return to saucepan. Add salsa and cheese; toss to coat. Plce in serving bowl; to with ffried scallions. From: McCall's August 1993. Happy Charring ~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3) |OLX$SOM| BBS: SWCREATE Conference: 46,COOKING Number: 38889 Reply-to: 0 Private: No Receipt: No Date: 1993-07-26,08:50 From: LAWRENCE KELLIE To: ALL Subject: RECIPE Flags: MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Tomatoe-Cheese Calzones Categories: Sandwiches, Ethnic, Cyberealm Servings: 6 1/2 lb Mozzarella cheese; grated -partly skim 5 1/2 oz Goat cheese; crumbled 1/4 lb Hard salami; diced 1/2 c Sun-dried tomatoes in oil; -drained will, chopped 2 lb Pizza dough; thawed if froz. MMMMM-------------------NUTRITIONAL INFORMATION/SERV------------------------ x 590 calories x 29 g protein x 72 g carbohydrate x 20 g fat x 60 mg cholesterol x 648 mg sodium 1. Preheat oven to 450F. In medium bowl, combine cheese, salmi and tomatoes; toss. 2. Divide dough into 6 pieces. On floured surface, with floured rolling pin, roll each piece of douth into 7 inch round. Top left half of each round with cheese mixture, dividing evenly. Moisten edges with water; fold right side of dough over so edges meet. Press edges to seal; crimp. Place on large baking sheet; with scissors, make three 1/2 inch slits in top of each. 3. Bake 20 to 25 minutes or until well-browned. Cool briefly before serving. From: McCall's August 1993 Happy Charring ~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3) |OLX$SOM| BBS: SWCREATE Conference: 46,COOKING Number: 38892 Reply-to: 0 Private: No Receipt: No Date: 1993-07-26,08:51 From: LAWRENCE KELLIE To: ALL Subject: RECIPE Flags: MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Spicy Cajun Pork Categories: Meats, Cyberealm Servings: 6 6 Boneless pork chops 1 tb Cajun seasoning 2 tb Vegetable oil 2 lg Red onions; sliced 1/2 c Bottled barbecue sauce MMMMM-------------------NUTRITIONAL INFORMATION/SERV------------------------ x 252 calories x 24 g protein x 10 g carbohydrate x 13 g fat x 72 mg cholesterol x 401 mg sodium 1. Rub both sides of pork chops with Cajun seasoning. Refrigerate covered 1 hour to marinate. 2. In large skillet, heat 1 T oil over medium-high heat. Add onions; over medium heat, saute' until well-browned and soft, about 15 minutes. Add sauce; mix. Over low heat, cook 5 minutes. Remove to bowl; keep warm. 3. In same skillet, heat remaining 1 T oil over medium-high heat. Add pork chopes; cook until borwned and just cook throuhg, about 3 minutes each side. Serve topped with onion mixture. From: McCall's August 1993 Happy Charring ~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3) |OLX$SOM| BBS: SWCREATE Conference: 46,COOKING Number: 38976 Reply-to: 0 Private: No Receipt: No Date: 1993-07-26,00:09 From: STUART TALKOFSKY To: ALL Subject: FANCY TUNA SANDWICH Flags: I saw this in Parade Magazine the other day. Don't have time to make this. Probably time consuming but enjoyable to make if you have the time or the weather (who wants to be indoors cooking in the Summer?) Don't make this for the creep who puts ketchup on everything. Wouldn't it be annoying after spending so much time cooking someone throws some unwanted condiment onto the food? Enjoy!! MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pumpkin Muffins from Helen Kemp Categories: Cyberealm, Mom's best, Low-cal Servings: 12 2/3 c Dry milk 1 ts Pumpkin pie spice 1 ts Cinnamon 8 pk Equal or Sweet and Low 1 ts Baking soda 7 tb Flour 1/2 c Grated carrot 2 Eggs 1 c Pumpkin 1 ts Vanilla 4 tb Raisins 1. Spray 12 muffin tin with non fat spray. 2. Mix all ingredients together. Fill muffin tin. Bake at 375F for 20 minutes. Weight Watchers Info: 6 muffins = 1 Bread, 1 Protein, 1 Vegetable, 1 Fat, 1 Milk MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chris Perry's Pasta Salad Categories: Cyberealm, Salads Servings: 6 1/2 Red onion, chopped 1/2 Green pepper, chopped 6 oz Sliced pepperoni, cut in -halves or quarters 4 oz Shredded cheddar cheese 1 sm Tomato, cubed 1/2 cn Chopped black olives (small) Presto Italian dressing 1 Box Three colored pasta 1. Cook and chill pasta. Add vegetables and other ingredients. 2. About 1 hour before serving, add dressing and toss. Toss before serving. 3. Salt and season to taste. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chris Perry's Cold Pea Salad Categories: Cyberealm, Salads Servings: 6 1 pk Frozen tiny peas, thawed 1/2 Red onion, chopped 4 oz Shredded cheddar cheese Real bacon bits Ranch dressing Mix all together, and serve chilled. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Brigitte's German Cabbage Casserole Categories: Cyberealm, Main dish Servings: 4 1 md Cabbage 1 3/8 oz Margarine 1 3/8 oz Flour 2 1/8 c Water 1 ts Capers 1 ts Lemon juice 1 c Milk 8 7/8 oz Ground beef 1 sl Bread 1 Egg 1 Onion, finely chopped 1 pn Salt 1 pn Pepper Loosen cabbage leaves by putting the whole head into boiling water until the leaves come off. Cut off the hard stem parts, and put the leaves in boiling salted water one at a time until they are partialy cooked. Mix the meat, bread, salt, pepper, egg and onion together. Make a white gravy out of the margarine, flour, water, and milk. Season with salt and pepper and add capers. You can also use tomato sauce for a change. Grease the bottom and sides of a large casserole dish. Layer in the cabbage, meat and gravy alternately. Top with cabbage. Cover and bake at 375F for 45-60 minutes. From: Brigitte Sealing, Cyberealm BBS, Watertown NY 1993 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Brigitte's Filled Cucumbers Categories: Cyberealm, Vegetables Servings: 4 4 md Cucumbers 1 pn Salt 8 7/8 oz Ground beef 1 tb Vinegar 2 1/8 oz Bacon 1 sm Onion 1 c Water 1 tb Cornstarch Vinegar, salt and sugar to -taste Peel cucumbers and cut in half, scooping out the seeds. Rub with salt and vinegar. Fill with the meat mixed with seasonings and put the halves together fastening with a string or baking needles. Brown the bacon and finely chopped onion in the butter in a deep skillet or casserole dish. Put in the cucumbers; fill the skillet or dish with hot water (not too much or they will give up much fluids) and cook until they are soft. Take the cucumbers out and season and thicken the gravy with cornstarch. Cooking time is about 30 min. From: Brigitte Sealing, Cyberealm BBS Watertown, NY 1993 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Howard Karten's Salsa Categories: Appetizers, Cyberealm, Mom's best Servings: 6 4 md Tomatoes Chopped scallions to taste 1/4 md Chopped red onion 10 Quartered black olives 1 tb Olive oil 2 ts Red wine vinegar Chopped red pepper Chopped green pepper 1 ts Salt 1 tb Ground cumin 1 ts Garlic 1 ts Oregano Ground red peppers to taste Cayenne pepper to taste 1. Skin tomatoes, remove seeds, chop the fles moderately fine and put in a large saucepan. 2. Add remaining ingredients, mix thoroughly, refrigerate and serve. "You can add any kinda vegetable you want to this." From: Howard Karten, Rime Cuisine Conference Moderator Channel 1 BBS, Cambridge, Mass. 1993 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cherry Cake from Mary Killen Categories: Mom's best, Cyberealm, Cakes Servings: 1 12 oz Flour 8 oz Sugar 8 oz Margarine 6 oz Glace cherries 2 oz Ground almonds 1 ts Almond extract 4 Eggs 1/2 c Milk 1. Cream margarine and sugar. Add egg yolks, beat well, then add flour, milk, glace cherries, ground almonds, and extract. Beat egg whites until stiff and fold into the mixture. 2. Fold mixture into a greased and lined 7" cake tin. Bake at 160C (320F or gas mark 3) for 75 minutes. Source: Mary Killen, Clough, Co. Down, Northern Ireland 1993 (Pat's aunt who is 82!) MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Fruit and Nut Ginger Bread from Mary Killen Categories: Mom's best, Breads, Cyberealm Servings: 1 12 oz Flour 6 oz Margarine 6 oz Soft brown sugar 6 oz Sultanas (raisins) 2 oz Chopped almonds 4 tb Treacle (molasses) 2 tb Buttermilk 1 ts Baking soda 1 ts Ground cinnamon 1 ts Ground ginger 2 Eggs 1. Sift flour with baking soda and spices. Cream margarine and sugar, add treacle and mix well. Beat in eggs a little at a time with the flour mixture, and add buttermilk to form a soft consistency. Stir in fruit and nuts. Turn mixture into a well greased and lined 2 lb. loaf tin. Bake at 160C (320F, gas mark 3) for 75 minutes. From: Mary Killen, Clough, Co. Down, Northern Ireland 1993 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Rich Boiled Fruit Cake from Mary Killen Categories: Cyberealm, Mom's best, Cakes Servings: 1 8 oz Flour 6 oz Margarine 6 oz Sugar 4 oz Currants 4 oz Raisins 4 oz Sultanas 1 ts Mixed spices 1 ts Baking soda 1/2 ts Ground ginger 1/2 pt Water 2 Large eggs Place margarine, sugar, fruit and water into saucepan. Bring to a boil and simmer for approximately 10 minutes. Leave to cool. Sieve flour, spices, and baking soda and add to contents of saucepan. Beat eggs into mixture and pour into a greased and lined 7" square baking pan. Bake at 160C (320F, gas mark 3) for 75 minutes. From: Mary Killen, Clough, Co. Down, Northern Ireland -- 1993 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Super Bowl Salsa Categories: Cyberealm, Mom's best, Appetizers Servings: 2 1 cn 28 oz whole peeled tomatoes And juice, chopped 3 c Thinly sliced celery 1 cn 19 oz chick peas, pureed 1 md Cucumber, peeled and diced 1 c Chopped fresh cilantro 1 cn 4 oz chopped green chiles 2 tb Fresh lime juice 1 tb Vinegar 1/2 tb Sugar 2 cl Garlic, chopped 1 ts Ground cumin 1 ts Oregano In a large glass bowl, combine all. Cover and refrigerate until ready to serve. Source: Cooking with Regis and Kathie Lee cookbook 1993 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: James Darren's GrandMom's Pasta Categories: Cyberealm, Mom's best, Italian Servings: 6 10 oz Italian sausage 2 ts Water 1 Jar James Darren's Pasta Sauce with basil and garlic Or any pasta sauce 1/4 c Heavy cream 1 lb Rigatoni, cooked Fresh grated Parmesan cheese 1. Remove sausage from casing and crumble into a large saucepot. Add the water and cook over low heat for 20 minutes, or until it is cooked. Drain off fat. Add pasta sauce and simmer for 5 minutes. Stir in cream. 2. Serve pasta sauce over cooked rigatoni and top with cheese. Source: "Cooking with Regis and Kathie Lee", 1993 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Jalapeno Casserole Categories: Cyberealm, Mom's best, Side dishes Servings: 6 1 cn 7 oz green chiles, drained 3 c Shredded Monterey Jack Cheese and/or cheddar cheese 2 md Tomatoes, peeled & sliced 4 lg Eggs 1 1/2 c Evaporated milk 1/4 c Flour 1 ts Salt Sliced avocado and sour Cream for garnish 1. Preheat oven to 350F. Lightly butter an 11x7 glass baking pan. 2. Arrange the chilies on the bottom of the casserole. Top with an even layer of the cheese and then the sliced tomatoes. 3. In a large bowl, whisk the eggs until they are frothy. Gradually whisk in the evaporated milk, flour and salt. Carefully pour over the layers in the dish. Bake 50-60 minutes, or until lightly browned. Serve in squares and garnish with sour cream and avocado slices. Source: "Cooking with Regis and Kathie Lee", 1993 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Christmas Tiramisu Categories: Cyberealm, Mom's best, Desserts Servings: 10 1 lb Mascarpone or soft cream Cheese 3/4 c Sugar 8 lg Egg yolks 1/2 c Sweet wine 2 c Expresso or very strong Black coffee (approx) 9 oz Ladyfingers or 14 oz. angel Food or sponge cake, thinly Sliced 1 tb Unsweetened cocoa 1. In a small bowl, using a fork, beat the cheese until creamy. Set aside. 2. Place a large (about 10-12 cups capacity) metal bowl over a pot of boiling water. Using a hand-held electric mixer set on medium high, beat the sugar and egg yolks in the bowl for 1 minute, or until the mixture is well blended. With the mixer set on low speed to prevent splashing, gradually add the wine. Continue to cook and beat the mixture, increasing the speed to medium and then to high as the mixture thickens. Cook and beat for 5-7 minutes, or until the mixture is thickened and light, scraping down the sides of the bowl frequently with a rubber spatula. 3. Remove the bowl from the heat and continue to beat the mixture for 1 minute longer. Beat in the cheese just until blended (makes about 5 cups). 4. Pour one cup of the expresso into a small shallow bowl that is large enough to hold a ladyfinger if it is placed horizontally in the bowl. 5. Quickly dip the rounded top side of each ladyfinger into the expresso. Only the top half of the ladyfingers should be soaked with the expresso. If the ladyfingers get too wet, they will fall apart! Add more coffee to the bowl as needed. 6. Place the ladyfingers, flat side down, in the bottom of a 13 x 9 glass or ceramic pan. Do not use a metal pan. Form one layer. Pour half of the custard mixture over the ladyfingers and spread to cover them. Dip the remaining ladyfingers in the expresso (there will be a few remaining ones and form a second layer over the custard mixture. Pour the remaining custard mixture over the ladyfingers and spread to an even layer. 7. Place the cocoa in a strainer and dust the top of the tiramisu evenly. Cover and refrigerate for at least 10 hours. Makes: 10-12 servings. Source: "Cooking with Regis and Kathie Lee", 1993 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: REAL WHIPPED CREAM Categories: Desserts, Cyberealm, My own Servings: 6 1 c Heavy cream 2 tb Powdered sugar 1/2 ts Vanilla 1. The cream, a small bowl, and beaters should be thoroughly chilled before starting. 2. Beat cream with electric mixer until soft peaks form. 3. Blend in sugar and vanilla and beat until stiff peaks form. Do Not Overbeat! From the kitchen of Lois Flack MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: BAKED APPLES Categories: Desserts, Fruits, Cyberealm, My own Servings: 6 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 350° until apples are tender. Baste with glaze occasionaly. Serve warm, covered with some of the baking glaze and real whipped cream. *** 1/2 c of raisins can be added to the sugar and spice mixture. *** Tip: McIntosh or Granny Smith apples are great for this. From the kitchen of Lois FLack. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: LOTS O' APPLE CAKE - The Pillsbury Cookbook Categories: Cakes, Desserts, Cyberealm, My own, Fruits Servings: 12 1 1/3 c All purpose flour 1 c Whole whear flour 1 1/4 c Sugar 2 ts Baking soda 1 ts Salt 1 ts Cinnamon 5 c Apples, peeled & sliced thin (approximately 5 apples) 1/2 c Oil 1/4 c Honey 1 ts Vanilla 2 Eggs 1/2 c Chopped nuts 1. Heat oven to 350°F. 2. Grease and flour bottom only of 13x9-inch pan. 3. In large bowl, combine all ingredients except nut at low speed until moistened; beat 2 minutes at medium speed. 4. Stir in nuts. 5. Spread batter in prepared pan. 6. Bake at 350°F for 40 to 50 minutes or until toothpick inserted in center comes out clean. Serve warm or cool with whipped cream, ice cream, butter sauce, or carmel sauce, if desired. * * * * * * * * * * * * * Nutrients Per 1/12 of Recipe: Calroies......................350 Dietary Fiber.....................3 g Protein.......................5 G Sodium.........................375 mg Carbohydrates................53 g Potassium......................145 mg Fat..........................14 g Calcium...................2% U.S. RDA Cholesterol.............. ..45 mg Iron......................6% U.S. RDA From the kitchen of Lois Flack MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: BUTTER SAUCE - The Pillsbury Cookbook Categories: Desserts, Sauces, Cyberealm, My own Servings: 12 1 c Sugar 3/4 c Half-and-half or evap. milk 1/2 c Butter 1/2 ts Rum extract (if desired) In small sauce pan, combine all ingredients; heat just to boiling, stirring occasionally. Serve warm. 1 1/2 cups. * * * * * * * * * * * * * Nutrients Per 1 Tablespoon: Calroies..........................80 Dietary Fiber..................0 g Protein..........................0 g Sodium.......................40 mg Carbohydrate.....................9 g Potassium....................10 mg Fat..............................5 g Calcium..............< 2% U.S. RDA Cholesterol....................15 mg Iron.................< 2% U.S. RDA From the kitchen of Lois Flack MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: HOT CARMEL SAUCE - The Pillsbury Cookbook Categories: Desserts, Sauces, Cyberealm, My own Servings: 12 1 1/2 c Sugar 1 c Half-and-half 1/2 c Light corn syrup 6 tb Butter or margarine 1/2 ts Vanilla 1. In medium saucepan, combine sugar, 1/2 cup of the half-and-half, corn syrup and butter. 2. Bring to a full boil. 3. Graadually add remaining half-and-half. BE SURE BOILING DOES NOT STOP! 4. Cook over medium heat to soft ball stage (230°F.), stirring occasionally. 5. Remove from heat; stir in vanilla. Serve warm over ice cream or cake. 2 cups. * * * * * * * * * * * * * Nutrients Per 1 Tablespoon: Calories.........................80 Dietary Fiber....................0 g Protein.........................0 g Sodium.........................35 mg Carbohydrate...................13 g Potassium......................10 mg Fat.............................3 g Calcium................< 2% U.S. RDA Cholesterol....................8 mg Iron...................< 2% U.S. RDA From the kitchen of Lois Flack. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: HONEY OATMEAL CHEWIES - from Crisco Categories: Cookies, Desserts, My own, Cyberealm Servings: 36 1 1/4 c Butter Flavor Crisco 1 c Granulated sugar 2/3 c Firmly packed brown sugar 1/4 c Honey 1 Egg 1/4 c Milk 1 ts Vanilla 2 1/2 c Flour 1 ts Baking soda 1/2 ts Salt 1 c Quick-cooking oats Not instant or old-fashioned 1 c Flake coconut 1 c Raisins 1/2 c Walnut pieces broken 1/2 c Wheat germ (optional) 1. Heat oven to 350°F. 2. Cream Butter Flavor Crisco, granulated sugar, brown sugar, honey, egg, milk and vanilla until light and fluffy. 3. Combine flour, baking soda and salt. Mix into creamed mixture. 4. Stir in oats, coconut, raisins, wheat germ, and walnuts. 5. Drop rounded teaspoonsfuls of dough on ungreased baking sheet. Bake at 350°F for 11 to 12 minutes for soft cookies, 13 to 14 minutes for crisp cookies. Remove to cooling rack. 6 dozen cookies From the kitchen of Lois Flack MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: QUICK & EASY BOSTON CREAM PIE Categories: Pies, Desserts, Cyberealm, My own Servings: 8 1 pk Yellow cake mix (single layer size) 1 Egg Water 1/2 ts Lemon extract 1 pk Vanilla pudding (regular) 1 1/2 c Milk 1 ts Vanilla 1 cn Chocolate frosting 1. Prepare the cake mix using the egg, water, and lemon extract, following label directions. Pour into a greased and floured 8-inch round cake pan.(9-inch is too large and causes cake to be too flat.) 2. Bake at 350°F for time indicated on the cake package, or until the center of the cake springs back when lightly touched. Cool cake in pan on rack for 10 minutes. Remove from pan and cool completely. 3. Prepare pudding mix with milk and vanilla and cook according to package directions. Cover with plastic wrap to prevent skin from forming on top and cool completely. 4. Split layer cake, fill with cooled vanilla pudding, put cake back together and then frost with enough chocolate frosting to cover the top. Store in refrigerator. From the kitchen of Lois FLack. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: HOT APPLE PANDOWDY-Family Circle *I.L.C. Categories: Desserts, Fruits, Cyberealm, My own Servings: 10 1 1/4 c Butter 2/3 c Sugar 1 Egg, well-beaten 2 1/2 c Sifted all-purpose flour 3 ts Baking powder 1/2 ts Salt 1 c Milk 3 c Apples, sliced & pared 1/4 c Brown sugar 1 ts Cinnamon, ground 2 c Sweetened whipped cream 1. Cream butter and add sugar gradually. When well combined, mix in the egg. 2. Sift together flour, baking powder and salt and add alternately with the milk. 3. Spread apples in the bottom of a shallow, well-buttered ovenproof-china baking dish. 4. Mix together brown sugar and cinnamon and sprinkle over apples. Pour batter over the top, spreading it evenly. 5. Bake at 350°F for about 50 minutes. Let stand for 10 minutes after removing from oven. To serve, invert on serving platter or serve directly from baking dish. Note: A buttered baking pan or dish, 9x9x2, works equally well. Serve with sweetened whipped cream Submitted by Lois Flack *Family Circle Illustrated Library of Cooking MMMMM