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MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: A DIFFERENT MEATLOAF Categories: Hamburger Servings: 4 1 1/4 lb Ground chuck Lots black pepper, freshly 1 Egg, beaten Ground 3/4 c Cheddar, cut in small cubes Dash paprika (optional) Seasoned salt 1 sm Onion, chopped 1/2 c Milk 1/2 md Green pepper, chopped 1/3 c Breadcrumbs, Italian-style 1 Stalk celery, sliced thin 3 Slices bacon Contributed to the echo by: Debra Heng A DIFFERENT MEATLOAF (Not-Just-Your-Ordinary!) Combine chuck through seasonings. Add milk and breadcrumbs. If necessary, add a little additional milk until it just barely keeps together in your hands when you try to pick it up. In small open roasting pan, form into oval. Lay strips of bacon on top. Bake at 450 for approximately 1 hour, or until bacon is crisp. Remove to paper towels to drain before placing on serving platter. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: POOR MAN'S LASAGNE Categories: Italian Servings: 4 1 lb Ground chuck Marjoram 1 Med onion, chopped Dashes Worcestershire 1/2 md Green pepper (optional) Dash tobasco or cayenne 16 cn Tomato sauce Splash red wine 16 cn Tomatos, drained and Lots parmesan Smooshed 8 oz Mushrooms, halved & sauteed 4 cl Garlic 4 oz Macaroni, cooked al dente 1 md Onion, chopped (again) 6 Slices American cheese 1 Bay leaf Sprinkles chives Lots oregano, basil, Contributed to the echo by: Debra Heng POOR MAN'S LASAGNE Brown beef, onion and green pepper; drain. Add everything but last 3 ingredients. Simmer to blend flavors for 1/2 hour. Add macaroni to pot and stir. Spoon into greased 1-1/2 quart casserole. Top with cheese. Bake at 375 until cheese is bubbly, about 10-15 mins. Sprinkle with chives and serve with garlic bread. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: ZUCCHINI STUFFING CASSEROLE Categories: Vegetables Servings: 8 3/4 c Shredded carrots 1 cn Condensed cream of chicken 1/2 c Onion, chopped Soup 6 tb Butter 1/2 c Sour cream 2 1/2 c Herbed stuffing cubes 4 md Zucchini, cut 2 inch thick Contributed to the echo by: Monica Pefley Zucchini Stuffing Casserole Cook zucchini in a little boiling water until tender. Drain. Saute carrots and onions in 4 Tbsp butter until tender. Remove from heat, stir in 1-1/2 cup stuffing cubes, soup, and sour cream. Gently stir in zucchini. Turn into a casserole dish. Melt remaining butter and combine with remaining stuffing cubes. Toss lightly and spoon onto top of casserole. Bake uncovered 30-40 minutes at 350 degrees. Serves 6-8. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: BROILED TOMATOES Categories: Vegetables Servings: 6 1/4 c Mayonnaise Onion 1/4 c Grated Parmesan or Gruyere 2 tb Minced Parsley Cheese 2 lg Ripe Tomatoes, sliced into 1/4 c Minced Shallot or Green Thirds Contributed to the echo by: Michelle Bass Originally from: "Too Busy To Cook?", Bon Appetit BROILED TOMATOES Preheat broiler. Combine all ingredients except tomatoes in small bowl and blend well. Gently spread mixture about 1/4 inch thick on tomatoes. Broil 4 inches from heat source until lightly browned, about 2 ts o 3 minutes. Serve immediately. Serves 6 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: INDIAN FOOD RECIPE Categories: Indian, Spices Servings: 4 1 Bunch spinich Turmeric 1 Oil Mint Black mustard seeds Yoghurt Crushed red chillis Lemon juice Contributed to the echo by: Jonathan Kandell Indian Food Recipes Put about four tablespoons veg oil in pan. Heat on med. Put in black mustard seeds and chillis and heat until mustard seeds begin to pop. Then add spinich and a tiny bit of water, cover, and cook on low for a few minutes, until spinach is practically done. Turn off heat, and add quite a bit of mint; stir it in well. Add a cap of Real Lemon (c), or fresh squeezed. Add two large dollups of yogurt--about 1/3 as much in volume as the spinach before cooking. Stir well and eat. I forgot one step: Before covering and cooking spinich, sprinkle with enough turmeric to make it look like dust. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: HUNGARIAN CABBAGE ROLLS Categories: Hamburger, Rice Servings: 4 1 Cabbage 1/2 ts Pepper 1 1/2 lb Ground beef 1 tb Paprika 1 Onion, chopped 2 c Sauerkraut 1 c Rice 2 tb Tomato sauce 1 Egg 1 c Sour cream 1 tb Salt HUNGARIAN CABBAGE ROLLS Core cabbage and place in large bowl. Cover cabbage with boiling water and let stand five minutes. (If cabbage is very large, repeat this process after you've stuffed half of the leaves). Combine meat, onion, rice, egg, salt, pepper and paprika. Drain cabbage and remove leaves, cutting off the thick end of the stem. Put about two tablespoons of filling on a leaf. Fold sides in and roll. Place seam side down in a slow cooker. Spread sauerkraut on top. Add tomato sauce and water. Cook on low six to eight hours. Remove rolls, blend sour cream with sauce and serve with cabbage rolls. Servings: 4 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: QUICK STICKY BUNS Categories: Breads Servings: 24 MMMMM-----------------------INGREDIENTS FOR BUNS---------------------------- 1 1/4 c Milk 1 ts Salt 1/4 ts Butter 2 pk Yeast 3 1/4 c Flour 1 Egg 1/4 c Sugar MMMMM---------------------INGREDIENTS FOR TOPPING-------------------------- 1 c Brown sugar 2 tb Corn syrup 1 1/2 ts Cinnamon 1 c Walnuts 3/4 tb Butter Contributed to the echo by: Barbara Zack QUICK STICKY BUNS Heat milk and butter to 120 to 130 degrees. Mix together 2 cups flour, sugar, salt, yeast and egg. Add liquid and beat medium four minutes. Stir in rest of flour. Cover and rise until double (30 to 45 minutes). Generously grease 24 muffin cups. Chop nuts. Heat all topping ingredients on low until ingredients are melted and combined. Divide topping between muffin cups. Stir down batter. Drop into muffin cups. Cover and rise until double (20 to 30 minutes). Preheat oven to 375 degrees. Place tins on cookie sheet and bake 12 to 15 minutes until golden brown. Cool three minutes then invert on waxed paper. Servings: 24 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: HAMBURGER GRAVEY Categories: Hamburger Servings: 1 Pepper 1 1/2 c Water + 2 Tb 3 md Onions, chopped 1 Beef bouillion cube 1 lb Ground chuck Pepper Contributed to the echo by: Marge Hamburger Gravy Okay... several onions, maybe 2 large or three medium, very coarsely chopped. 1 pound hamburger, probably ground chuck or leaner. Scramble/brown the hamburger and onions together over medium heat, keeping the meat chopped as finely as possible, you don't want big clumps in this, until meat is cooked, and onion translucent. Drain off the excess grease from the meat, trying to leave about a tablespoon or two in the skillet. Sprinkle a scant two tablespoons of water over the meat mixture, and stir it in well over low to medium heat. Add approximately a cup and a half of water, and stir to blend. (You might want to toss a bouillion cube in at this point, won't hurt it any!) Simmer, stirring, until the "gravy" thickens... Taste and see about adding a healthy shake or three of pepper and (if you omitted the bouillion cube) a dash of salt. Won't hurt it to stay warm on the back of the stove for a while while the potatoes finish boiling, the flavor will go into the gravy more that way. Howzat for indefinite? But there WAS no recipe...we just made it! MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: APPLE RAISIN CREAM PIE Categories: Pies Servings: 1 1 Pastry for 2-crust pie MMMMM-----------------------------FILLING---------------------------------- 8 c Tart apple slices, 1/8" 3/4 c Raisins Thick Dash of salt, if desired 1 c Sugar 2 ts Grated lemon rind 1/2 c Flour 1 tb (rounded) butter 1/2 ts Nutmeg 3/4 c Heavy cream 1 ts Cinnamon Apple Raisin Cream Pie Make favorite pastry; line bottom of pie tin with one crust and set aside. Combine apple slices, sugar, flour, spices, raisins, salt and lemon peel; mix together well. Spoon filling into pastry-lined pan; dot with butter. Cover with top crust decorated with steam vents; seal edges. Cut a 1-in circle from dough in center of top crust. Bake at 400 ea 00 for 40-45 minutes. Remove pie from oven; slowly pour cream into center hole of top crust. Return to oven; bake 5-10 minutes longer. Let stand 5 minutes before cutting. (Refrigerate any leftovers.) MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: SOUR CREAM-LEMON PIE Categories: Pies Servings: 1 1 c Sugar 1/4 c Butter 3 1/2 tb Cornstarch 1 c Cultured sour cream 1 tb Lemon rind, grated 1 Baked 9-in pie shell 1/2 c Fresh lemon juice 1 c Heavy whipping cream, 3 Egg yolks, slightly beaten Whipped 1 c Milk Lemon twists for garnish Sour Cream-Lemon Pie Combine sugar, cornstarch, lemon rind, juice, egg yolks and milk in heavy saucepan; cook over medium heat until thick. Stir in butter and cool mixture to room temperature. Stir in sour cream and pour filling into pie shell. Cover with whipped cream and garnish with lemon twists. Store in refrigerator. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: CHEESE PINEAPPLE PIE Categories: Pies Servings: 1 MMMMM-------------------------PINEAPPLE LAYER------------------------------ 1/3 c Sugar 1 cn (8oz) crushed pineapple 1 tb Cornstarch With juice MMMMM------------------------CREAM CHEESE LAYER----------------------------- 1 (8oz) cream cheese, 1/2 c Milk Softened 1/2 ts Vanilla 1/2 c Sugar 1 9-in unbaked pie shell 1 ts Salt 1/4 c Chopped pecans 2 Eggs Cheese Pineapple Pie Combine sugar, cornstarch and pineapple plus juice in a small saucepan. Cook over medium heat, stirring constantly until mixture is in mixer bowl. Add 2 eggs, one at a time, beating after each addition. Blend in milk and vanilla. (If mixture looks slightly curdled, don't worry ~ it bakes out.) Spread cooled pineapple layer over bottom of pie shell. Pour cream cheese mixture over pineapple; sprinkle with pecans. Bake at 400 degrees for 10 minutes; reduce heat to 325 and bake for 50 minutes. Cool. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: HUMMUS WITH TOMATO RELISH Categories: Salads Servings: 6 16 cn Chickpeas 1/2 ts Salt 1 Lemon 1 Onion 1 Clove garlic 1 Tomato 1/2 ts Tahini 1 c Coarse chopped parsley 2 tb Olive oil Contributed to the echo by: Janice Norman Hummus With Tomato Relish Drain the chickpeas, reserving 1/4 cup liquid. Squeeze the juice from the lemon. Mince the garlic, puree the chickpeas and reserved liquid, lemon juice, garlic, tahini, oil and salt in a food processor until very smooth. Chop the onion and tomato and toss with the parsley. Put the hummus on a plate and arrange the relish next to it. Drizzle the hummus with additional olive oil. This dish has 201 calories per serving and the recipe makes 6 servings. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: BUTTER SAUCES #1 Categories: Sauces Servings: 1 3 cl Garlic minced 2 tb Chopped fresh oregano 1 Ancho chile -- briefly 1 tb Gold tequila Toasted and ground in a 3 Generous Tb chopped pecans Spice grinder (approx. Salt and pepper to taste 4 ts) 1/4 lb Unsalted butter (1 stick). ANCHO-OREGANO-PECAN-BUTTER Contributed to the echo by: Janice Norman To make each sauce, mix all the ingredients together well. Melt to serve. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: BUTTER SAUCES #2 Categories: Sauces Servings: 1 6 cl Garlic, minced Salt to taste 1/2 c Freshly chopped basil Crushed dried red chile to 4 tb Lightly toasted pine nuts Taste 1 tb White wine 1/2 lb Unsalted butter, softened 2 tb Freshly grated parmesan (2 sticks). Cheese Contributed to the echo by: Janice Norman BASIL-GARLIC-PARMESAN-BUTTER To make each sauce, mix all the ingredients together well. Melt to serve. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: BUTTER SAUCES #3 Categories: Sauces Servings: 1 4 cl Garlic, minced 1 ts Fresh lime zest 4 tb (generous) chopped fresh Salt to taste Cilantro Crushed dried red chile to 2 Jalapenos OR Taste 1 Serrano chile (preferably 1/4 lb Untalted butter (1 stick), Red), seeded and finely Softened. Chopped Contributed to the echo by: Janice Norman To make each sauce, mix all the ingredients together well. Melt to serve. SPICY CILANTRO BUTTER MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: BUTTER SAUCES #4 Categories: Sauces Servings: 1 4 cl Garlic, minced 2 ts Chopped fresh chives 1/2 c Chopped fresh oregano 1 tb Or more gold tequila 2 tb Chopped parsley Salt and pepper to taste 1/2 ts Crushed dried red chile 1/2 lb Unsalted butter (2 sticks), Pepper Softened. Contributed to the echo by: Janice Norman To make each sauce, mix all the ingredients together well. Melt to serve. TEQUILA OREGANO BUTTER MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: BUTTER SAUCES #5 Categories: Sauces Servings: 1 3 cl Garlic, minced 1/4 ts Or more crushed dried red 3 ts Fresh rosemary leaves, Chile pepper Removed from the stem Salt and pepper to taste 1/2 ts Orange or lemon zest 1/4 lb Unsalted butter (1 stick), 1 tb White wine OR orange juice Softened. OR lemon juice Contributed to the echo by: Janice Norman To make each sauce, mix all the ingredients together well. Melt to serve. ROSEMARY BUTTER MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: MAPLE CRANBERRY SAUCE Categories: Sauces Servings: 1 12 oz Fresh cranberries (1 bag) 1 c Cranberry-rasberry juice Well washed 1 c Walnut halves 1 c Maple syrup Grated zest of 1 orange Maple Cranberry Sauce Combine cranberries, maple syrup, juice and orange zest in a heavy saucepan. Bring to a boil, lower heat to medium, and cook ab. 10 min. or until the cranberries pop open. Carefully skim off any foam that forms on the surface. Stir in walnuts. Cool. Refrigerate until use. Recipe may be doubled, & made a day or so ahead. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: STUFFED LEMON EGGS Categories: Eggs/yogurt Servings: 4 1/4 ts Finely minced lemon rind 6 Eggs, hard cooked 1 tb Lemon juice Tabasco 3 tb Plain yogurt 6 Capers, for garnish 1/2 ts Salt Contributed to the echo by: Janice Norman Originally from: Nikki & David Goldbeck's "American Wholefoods Cuisine." "Stuffed Lemon Eggs" hard-boil 6 eggs, and remove the yolks. Mash with: a dash of hot pepper sauce like Tabasco. Whip it up real good, and stuff it back into the eggs. Then put a single caper on top of each one. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: TOMATO AND BASIL TARTS Categories: Desserts Servings: 6 1 Recipe puff pastry 3 tb Shredded basil 1 Recipe Thick Tomato Coulis 1 Oil 6 md Vine ripened tomatoes Salt and pepper Contributed to the echo by: Janice Norman TOMATO AND BASIL TARTS Quickly roll out the pastry and cut out six 4-5" rounds. Place rounds on a thick baking sheet and sprinkle with a little cold water. Place baking sheet in freezer until ready to assemble and bake tarts. Slice the tomatoes and lay them on paper towels for thirty minutes to drain off excess moisture. This will prevent the tarts from being soggy. One half hour before serving, preheat the oven to 450 degrees. Take the baking sheet from the freezer and spread a layer of Thick Tomato Coulis over the pastry rounds leaving 1/2 inch rim around the edge. Arrange the drained tomato slices over the coulis and scatter with shredded basil. Sprinkle with salt and some freshly grated black pepper then drizzle with oil. Immediately place in the oven and bake for 20 minutes or until the pastry is puffed and golden. Serve at once. Servings: 6 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: THICK TOMATO COULIS Categories: Sauces Servings: 1 2 lb Meaty, vine ripened tomatoes 2 cl Garlic, chopped 2 tb Butter 2 tb Shredded basil 2 ts Chopped shallots Salt and pepper Contributed to the echo by: Janice Norman THICK TOMATO COULIS Drop the tomatoes for 30 seconds into boiling water. Remove from the water and peel them. Chop coarsely. Melt the butter in a heavy pan and saute the chopped shallot and garlic until golden but not brown. Add the chopped tomato and cook over a medium heat until the coulis is thick. Turn off the heat and stir in the shredded basil. Season to taste and set aside to cool. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: TOMATO PRESERVES Categories: Relishes Servings: 4 2 lb Very ripe, sweet tomatoes 1 Vanilla bean 2 lb Sugar 10 oz Water Contributed to the echo by: Janice Norman TOMATO PRESERVES In a wide preserving pan boil the sugar and water to a syrup. Add the tomatoes, skinned and sliced. Boil steadily, stirring fairly often, for about 35 minutes. Put in the vanilla bean (vanilla essence will not do). Cook for approximately 10-15 minutes longer, or until setting point is reached. Remove the vanilla pod, skim the jam, and let it cool for a few minutes before turning it into small jars. The cookbook says this is "particularly good when eaten in the French way, as a sweet, with fresh cream cheese or plain pouring cream." MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: SWEET GERKINS Categories: Pickles Servings: 8 1/2 c Salt 2 ts Celery seed 8 c Sugar 2 ts Mixed pickling spices 6 c Vinegar 8 1" pieces cinnamon sticks 3/4 tb Turmeric 1/2 ts Fennel 5 lb Cucumbers, 3" long or less Salt Contributed to the echo by: Janice Norman Sweet Gerkins These pickles take 4 days to make. The cucumber stems need not be removed. Wash the cucumbers, place them in a kettle and cover with boiling water. About 6 hours later, drain and cover with fresh boiling water. Allow to stand overnight and repeat process. After 6 hours, has been added. Let stand overnight. Drain and prick cucumbers 3 times with a sharp table fork. Mix 3 cups sugar and 3 cups vinegar, add spices, bring to a boil and pour over cucumbers. Six hours later, drain the syrup into a kettle, add 2 cups of sugar and 2 cups of vinegar, bring to a boil and pour the cucumbers again. Let stand overnight. In the morning, drain the syrup into the kettle, add 2 cups sugar and 1 cup vinegar, bring to a boil and pour over cucumbers. Six hours later, drain off the syrup once more, add one last cup of sugar and bring to a boil. Pcak cucumbers into clean, hot jars and cover with the syrup to with-in 1/2-inch of the top. Place jars in boiling water and process for 5 minutes after the water comes to a boil. Makes 7 - 8 pints MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: ROASTED POTATOES Categories: Side dish, French Servings: 4 1 1/2 lb Idaho potaotes, peeled and 1 tb Chopped fresh parsley Cut into 1-1/4-inch chunks 2 ts Chopped fresh garlic 3 tb Rendered goose or duck fat Chopped by HAND (I use olive oil) Coarse (Kosher) salt Contributed to the echo by: Janice Norman Originally from: "The Cooking of Southwest France", Paula Wolfert 1. 2-1/2 hours before serving: Preheat oven to 300 deg. F. 2. Cook potato chunks in boiling salted water for 3 minutes. Drain completely and shake dry in a collander. 3. Melt fat in a baking dish and add potatoes in 1 layer. Bake 2 hours, turning the potatoes in the fat from time to time. Allow all sides to turn crusty brown. 4. Raise the temperature to 375 deg for the last 15 minutes of baking. Just before serving, sprinkle with salt, parsley and garlic. NOTE: During the first hour of baking, the potatoes will remain colorless. DO NOT attempt to raise the oven temperature during this time. Serves: 4. Preparation time: 10 mins. Baking: 2-1/4 hours. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: UNCLE JACE'S SALAD DRESSING Categories: Dressings Servings: 1 1/3 c Red wine vinager 1 ts Combined Italian seasoning 2/3 c Olive oil (oregano, basil, rosemary, 1 tb Balsamic vinager Etc.) 1 Garlic clove, minced 1 ts Crushed red pepper 1 ts Seasoned salt Lots of fresh ground pepper Contributed to the echo by: Janice Norman AN ITALIAN STYLE SALAD DRESSING THAT WILL MAKE PAUL NEWMAN SUE. Uncle Jace's Salad Dressing Combine all ingredients and shake vigorously in a salad dressing container. This dressing is best when it has sat at room temperature for a couple of days. It can be chilled and whipped up in a blender for a creamier consistency. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: CHRIS'S KICKY KETCHUP Categories: Sauces Servings: 1 1 Bottle (32 oz.) of the 2 tb Bell pepper, minced Cheapest ketchup that's on 4 tb Onion, minced Sale. 1/2 ts Hot pepper sauce 2 cl Garlic, minced 1/2 ts "liquid smoke" 2 tb Celery, minced Contributed to the echo by: Janice Norman Ketchup with an attitude! Chris's Kicky Ketchup Combine all ingredients in a blender. Pulse until mixed thoroughly, but still leaving a few tiny chunks of solid vegetables. Wash the label off the ketchup bottle, put your own label on, and fill. For the hot sauce, of course I used Melinda's. You could use Tabasco, Louisiana Red Hot, or whatever you like. And, I used Wright's Hickory Smoke flavoring. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: HERBED CAULIFLOWER Categories: Vegetables Servings: 6 1 1/2 lb Cauliflower (2 10oz. pks 1 ts Poultry seasoning Frozen) 2 ts Chicken flavored broth mix 1/4 c Margarine 1/2 ts Ground sage 1/2 c Chopped onions 1 cn (4oz) mushrooms 1/2 c Chopped celery Salt and pepper to taste Contributed to the echo by: Janice Norman Frozen or fresh cauliflower can be used in this recipe. Herbed Cauliflower Bake Cook cauliflower; drain. Melt margarine in a skillet. Add onions and celery, cook until tender, about 10 minutes. Remove from heat and stir in broth mix, poultry seasoning and sage. Preheat oven to 350F. Dice cauliflower. Add onion mixture, drained mushrooms, salt and pepper and mix well. Place mixture in a baking dish that has been sprayed with a non-stick spray. Bake 20 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: ROSEMARY'S CHICKEN SALAD Categories: Salads, Chicken Servings: 10 2 lb Cubed cooked chicken 2 1/2 ts Lemon juice 2 c Chopped celery 2 ts Grated onion 2 ts Toasted bread cubes 1 ts Salt 2 1/2 c Miracle Whip 3/4 c Shredded cheddar cheese 4 ts Toasted chopped almonds 1/3 c Bread crumbs Contributed to the echo by: Janice Norman Hot Chicken Salad ROSEMARY'S CHICKEN SALAD Combine chicken, celery, bread cubes, salad dressing, almonds, lemon juice, onion and salt. Lightly place into 2 inch deep baking pan. Sprinkle with cheese and bread crumbs. Bake at 350 for 25-30 mins until bubbly. Servings: 10 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: JELLO FLAVORED CAKE Categories: Cakes Servings: 1 1 1/2 c Granulated sugar 3/4 c Milk 2 c Cake flour 2/3 c Oil 2 ts Baking powder 2 tb Lemon extract 1 pk (3 ounces) jello 4 Eggs separted Contributed to the echo by: Janice Norman Jello Flavored Cake In one mixing bowl sift 1-1/4 cups of the sugar, flour, baking powder and gelatin together. In another bowl, combine milk, oil and lemon extract. Beat the liquids into the dry ingredients until batter is smooth. Beat egg yolks in one at a time into the batter. Whip egg whites until stiff but not dry with 1/4 cup of sugar. Fold the egg whites lightly but thoroughly into the batter. Grease ring pan with vegetable shortening and dust with flour. Spoon batter into pan and bake at 325 F. 40 to 50 minutes until cake springs to the touch. Turn out immediately onto a wire rack. Decorate with a thin icing and trim with what ever you want. Note: I used strawberry jello and extract and decorated after drizzling icing on top with fresh strawberries cut in half. I also have used orange jello. Decorate with candied orange slices. I also found that 40 minutes was too long to bake this cake in my oven. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: ORANGE RICE Categories: Rice Servings: 4 3 tb Butter 1 1/4 ts Salt 2/3 c Diced celery, with leaves 1/4 ts Thyme 2 tb Chopped onion 1 c Uncooked rice 1 1/2 c Water Grated rind of 1 orange 1 c Fresh orange juice Contributed to the echo by: Janice Norman A wonderful sidedish for baked ham. Orange Rice Melt butter in a heavy saucepan. Add celery and onions, and cook until onion is soft and golden. Add water, orange juice, rind, salt and thyme. Bring to a boil. Add rice slowly, stirring constantly. Cover; reduce heat and simmer for 25 minutes or until rice is tender. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: PEPPER CABBAGE Categories: Vegetables Servings: 5 4 c Shredded Cabbage 1 tb Thin Sliced Onion 2 tb Vinegar 1/2 ts Celery Seed 1 md Shreeded Green Pepper 1 sm Shredded Carrot 2 tb Sugar 1/2 ts Pepper Contributed to the echo by: Janice Norman PEPPER CABBAGE Stir sugar and vinegar together in mixing bowl to partly dissolve sugar. Toss vegetables, celery seed, and pepper with sugar & vinegar mixture. Refrigerate for at least one hour to soften vegetables. Stir frequently. Cabbbage with a zesty flavor prepared with a sugar and vinegar sauce. Served most frequently with fish, chicken, and as a luncheon side dish. Stores well several days in a refrigerated closed container. Serves [5] MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: PICKLED GREEN TOMATOES Categories: Pickles Servings: 1 8 Bushel medium size green 1 ts Dill Tomatoes 2 ts Water Garlic 1 ts Vinegar Celery 1 c Salt Hot Pepper Pepper Contributed to the echo by: Janice Norman Pickled Green Tomatoes Pack the tomatoes in quart jars, either whole or cut in half Combine water, vinegar, salt, dill and cook 5 minutes. Fill jars within 1/2 inch from top and seal. NOTE: Jars should be hot when you fill with the tomatoes as it assures the jars will seal properly. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: SPICY NUTS Categories: Snacks Servings: 12 1 Egg white 1/2 c Sugar 1 ts Cold water 1/4 ts Salt 1 cn Pecans 1/2 ts Cinnamon Contributed to the echo by: Janice Norman SPICY NUTS Beat egg white. Add water. Beat until frothy, fold in pecans. Combine sugar salt and cinnamon. Add to pecans. Mix. Butter 9x13 pan. Pour nuts in pan. Bake at 250 for 1 hour. Servings: 12 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: SWEET POTATOES WITH PRALINES Categories: Side dish Servings: 6 5 Sweet potatoes or yams 1/3 c Milk 1/2 c Butter, softened 1/2 c Heavy cream 1/2 c Sugar 1 c Light brown sugar 2 Eggs, beaten 1/3 c Melted butter 1 ts Vanilla 1 c Chopped pecans Contributed to the echo by: Janice Norman Originally from: Alex Patout SWEET POTATOES WITH PRALINES Preheat oven to 350F. Peel and boil sweet potatoes in a covered saucepan until tender - about 20 min. Drain and mash. Mix in the softened butter, sugar, vanilla, and milk. Pour into a baking dish or casserole. Bring cream to simmer in a small saucepan. Add brown sugar and stir until dissolved. Cook over medium heat to soft ball stage - 235F. Remove from heat and beat in butter and pecans. Pour over sweet potato mixture. All of the above may be done up to 2 days in advance and stored in the fridge. Then just heat in the oven until bubbling hot and enjoy. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: HIDDEN VALLEY RANCY OYSTER CRACKERS Categories: Crackers Servings: 8 16 oz Plain oyster crackers 1 ts Dill weed 1 pk HVR buttermilk recipe mix 1/4 ts Garlic powder 1/4 ts Lemon pepper 1 c Salad oil Contributed to the echo by: Janice Norman HIDDEN VALLEY RANCH OYSTER CRACKERS Combine mix and oil, add dill weed, garlic powder and lemon pepper. Pour over crackers, stir to coat. Place in warm oven for 15-20 mins. Servings: 8 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: WENDYS CHILI Categories: Chili Servings: 6 1 1/2 lb Ground beef 2 cn Kidney beans, undrained 2 ts Veg oil 6 ts Tomato paste 1 cn Onion soup 15 ts Tomato sauce 2 ts Chili powder 2 ts Brown sugar 2 ts Ground cumin 1 ts Vinegar 1/2 ts Pepper 6 c V8 juice 2 ts Cocoa Contributed to the echo by: Janice Norman I have never tried it, but I found this recipe in a newspaper that says this is the recipe to make Wendys chili. WENDYS CHILI Brown beef in oil. Break meat into tiny rice size pieces. Place onion soup and half of cooked beef into a blender and process on high speed until it resembles cement mortar. Place with unblended beef into 2-1/2 qt saucepan. Add remaining ingredients and simmer until flavors are blended. Servings: 6 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: IMPERIAL CHICKEN Categories: Chicken Servings: 4 1/2 ts Butter 3/4 c Grated Parmesan cheese 1 cl Garlic, minced 1/4 c Parsley, chopped 2 c Bread crumbs 1 Chicken, cut up Contributed to the echo by: Ellen Cleary Imperial Chicken Preheat oven to 350 degrees. Line a cookie sheet with foil. Melt butter with garlic; let stand. Mix bread crumbs, Parmesan, parsley, salt and pepper. Dip chicken into butter, then into crumb mixture. Arrange on cookie sheet so chicken doesn't quite touch. If there is any butter left, drizzle it over the top of the chicken. Bake one hour. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: MARINATED CHICKEN Categories: Chicken Servings: 4 1 Chicken, cut up (cut large 1/2 ts Garlic powder Pieces into 2 pieces) 2 ts White pepper 1 c Oil 1 ts Marjoram 2 c Vinegar 1 ts Rosemary 2 ts Onion powder 2 ts Salt Contributed to the echo by: Ellen Cleary Marinated Chicken Salt chicken. Combine oil, vinegar, onion powder, garlic powder, pepper, marjoram, rosemary, and salt. Place chicken in mixture and marinate in the refrigerator overnight. Turn chicken a couple of times while marinating. Cook on the grill or in the oven (I use 350 degrees about 1 hour) dipping chicken once or twice in the marinade as it cooks. It's even better the next day after it's cooled in the refrigerator. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: FOURTH OF JULY CORNISH HENS Categories: Poultry, Barbeque Servings: 8 3 cl Garlic, minced 1/2 c Chopped onions 1 tb Seasoned salt 1 Pepper 1/2 c Oil 1 ts Crushed thyme 1 c Fresh lemon juice 4 Rock Cornich Hens, THAWED, 12 ts Bottle Wishbone Italian Giblets removed Salad dressing Contributed to the echo by: Ellen Cleary Originally from: local New Oreleans newspaper Fourth of July Cornish Hens Blend garlic, seasoned salt, oil, lemon juice, dressing, onions, pepper, and thyme. Marinate the birds overnight in the refrigerator. Cut the birds lengthwise. Cook on outside grill bone side down 10 minutes, flesh side down 5 minutes, alternating 10 minutes and 5 minutes in this manner for 1 hour and basting with marinade frequently (at least every 5 minutes) while cooking. Serves 8 polite people or 6 of us. Oven method: Preheat oven to 400 degrees. Place skin side up in a shallow pan, baste with marinade, cover with foil and roast for 30 minutes. Remove foil and brush with marinade again. Roast again uncovered for 20-30 minutes. (Test for doneness: drumsticks should be soft and juices should not be tinged with pink when you pierce the thickest part of the thigh with a fork. Brush with marinade twice more during this second roasting period. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: NATCHITOCHES BAKED BEANS Categories: Side dish Servings: 8 1 lg Onion 1/4 ts Worcestershire 1 lg Green pepper 1/8 lb Chopped ham 1/4 ts Ketchup 1 cn Campbell's pork and beans 2 tb Honey Dash Louisiana Hot Sauce 2 tb Brown sugar Contributed to the echo by: Ellen Cleary Originally from: Steve Bays, a friend Another great fourth of July recipe given to me by my friend, Steve Bays. (Natchitoches -- pronounced nack-a-tish -- is the name of a Louisiana city. Natchitoches Baked Beans In a large skillet, saute onion and green pepper in ketchup. Blend in honey, brown sugar, Worchestershire, hot sauce, and ham. Add beans, BEING CAREFUL NOT TO STIR TOO MUCH. Cook on low heat, stirring occasionally and CAREFULLY, until liquid is absorbed. Let stand. Microwave to heat. Serves 6-8 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: SCOTCH BROTH Categories: Soups, Meats Servings: 8 2 lb Lamb neck or brest, well 2 Stalks celery, sliced Trimed 1 Turnip, peeled and diced 1/2 c Pearl barley 1 pk (10 oz) frozen peas, thawed 1 tb Salt 1 ts Leaf thyme 3 Peppercorns 1/4 ts Tabasco sauce 1 md Onion, chopped Contributed to the echo by: Margarita Towns Scotch Broth Combine all ingredients in crock-pot. Add water to cover; stir well. Cover and cook on Low ssetting 10-12 hrs or High 4-5 hrs. Remove meat; bone and trim off any remaining fat. Dice meat. Skim off fat from liquid and return meat to crock-pot. 2 quarts. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: CHERRY FREEZER JAM Categories: Jams Servings: 1 1 1/2 lb Sweet cherries Sure Jell pectin 2 tb Lemon juice 3/4 c Water 4 1/4 c Sugar Contributed to the echo by: Bob Henderson Cherry Freezer Jam: Remove stem and pits from cherries. Finely chop in 1/8 inch pieces ending up with (2) cups of prepared cherries. Combine fruit, lemon juice and sugar in a bowl. Set aside for 10 minutes. Mix water and the sure jell together in small saucepan. Bring mixture to a boil over HIGH heat, stirring constantly. Continue boiling for 1 minute. Stir constantly for 3 more minutes. Pour into Freezer containers, cover with lids and allow to stand at room temperature for 24 hours. Store in freezer. After opening, store in refrigerator up tp 3 weeks. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: BANANA SALAD Categories: Salads Servings: 10 10 Bananas 1 Egg, well beaten 1/2 c Peanuts (ground) 2/3 c Sugar 1 tb Vinegar ts Butter/margarine 2 tb Water Contributed to the echo by: Bob Henderson Banana Salad In top of a double boiler, combine the vinegar, water, butter, egg, and sugar, then heat over Medium heat until thickened. Stir often or it will stick... When cooled, pour over sliced banana's and top with the ground peanuts. Note: This syrup will keep well in the refrigerator for a week or more, so that you can use 2 or 3 bananas as needed by your family and reserve the syrup or sauce for another day. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: RANDY FARKAS JERKED CHICKEN Categories: Chicken Servings: 4 1 Chicken (1 lb) washed and 1/2 ts Black pepper Quartered 1/2 ts Crushed chili peppers 1/2 ts Seasoned salt 2 ts Soy sauce, dark 1/2 ts Garlic powder MMMMM------------------------------SAUCE----------------------------------- 1/2 c Breadcrumbs - dry 1/2 ts Pimento seed (allspice 1/2 ts Seasoned salt Berries) 1/2 ts Thyme 2 c Cloves 1 Onion - large 1 ts Butter Contributed to the echo by: Fred Towner Originally from: "Calgary Sun" newspaper Randy Farkas Jerked Chicken Mix seasonings and soy sauce and rub over the chicken pieces. Cover and refrigerate overnight to marinate. The next day, bake marinated chicken in 350F oven for 1-1/2 hours. Meanwhile, make the sauce by blending all ingredients in blender or food processor until smooth. When chicken has cooked for 1-1/2 hours, remove from the oven and dip each piece in blended sauce mixture. Return chicken to oven and bake an additional 15 minutes. Meanwhile, boil remaining sauce for 15 to 20 minutes, or until thickened. Serve hot sauce with the chicken. Serves 4. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: BBQ MEATLOAF AUSSIE STYLE Categories: Meatloaf Servings: 8 1 lb Ground beef - lean 1/2 c Water 1 lb Sausage stuffing 1 tb Parsley - chopped 1 c Breadcrumbs - fine 1 Egg - beaten 2 Onions - medium, chopped 1 c Clove - crushed Fine 1/2 c Milk 1 tb Curry powder Salt and pepper to taste MMMMM------------------------------SAUCE----------------------------------- 1 Onion - chopped very fine 2 tb Vinegar 1/4 c Water 1 tb Instant coffee 1/2 c Ketchup 1/4 c Brown sugar - packed 1/4 c Dry red wine OR beef stock 1 oz Margarine 1/4 c Worcestershire sauce - 2 ts Lemon juice Lea & Perrins Contributed to the echo by: Fred Towner Barbecue Meatloaf Aussie Style - First Prize LOAF: Combine meats, breadcrumbs, onions, salt, pepper, garlic, parsley, curry and egg in large bowl. Mix well. Mix milk and water and add to meat mixture a little at a time until smooth but firm. Shape into loaf and put into greased baking pan. Bake 30 minutes at 375F. SAUCE: Saute onions in margarine until golden and add all other ingredients. Bring slowly to a boil, lower heat and simmer 10 to 15 minutes. (great with ribs or chicken). After loaf has cooked for 30 minutes, pour half of the sauce over the meat, return to oven and bake 45 minutes more, basting often with remaining sauce. Serve loaf hot in thick slices with remaining sauce. Also makes great sandwiches. Servings: 8 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: FILOMENA RODRIGUEZ MARKET ST. MEATLOAF Categories: Meatloaf Servings: 10 3 tb Unsalted butter 1/4 ts Cayenne pepper 3/4 c Onions - chopped 1 ts Cumin 3/4 c Scallions - chopped 1/2 ts Nutmeg - grated 1/2 c Carrots - chopped fine 3 Eggs - well beaten 1/4 c Celery - chopped fine 12 oz Sausage meat 1/4 c Red bell pepper - minced 1/2 c Half-and-half dairy cream 1/4 c Green bell pepper - minced 2 lb Ground beef - lean 2 ts Garlic - minced 1/2 c Ketchup 1 ts Black pepper 3/4 c Breadcrumbs - toasted 1/2 ts White pepper Salt to taste Contributed to the echo by: Fred Towner Originally from: Filomena Rodrequez ~ Third Place in the Calgary Sun's Great Meatloaf Recipe Search - Calgary Sun, Monday, June 4, 1990 Filomena Rodriguez Market Street Meatloaf - 3rd Saute the onion, scallions, carrots, celery, bell peppers and garlic in butter until tender. Cool. Combine the salt, white and black pepper, cayyene pepper, cumin, nutmeg, egg and beat well. Add ketchup and half-and-half and blend thoroughly. Add ground beef, sausage and breadcrumbs to egg mixture, then mix in the vegetables. Place the meatloaf in a baking dish and place the dish inside a large pan. Pour boiling water into large pan until halfway up the sides of the baking dish. Bake at 375F for 45 to 50 minutes. Remove baking dish from water bath and let the meatloaf rest for 30 minutes before slicing and serving. This contains 8-10 portions. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: JO'S 2-CHEESE MEATLOAF Categories: Meatloaf Servings: 8 2 lb Ground beef - lean 1 ts Onion salt 1/4 c HP Fruity Sauce 1 ts Garlic salt 1 c Saltine crackers - crushed 2 Eggs - large 2 tb Worcestershire sauce - 1 c Onions - diced Lea & Perrins 1/2 c Green olives - sliced fine 1/4 c Ketchup 1 ts Tarragon leaves 2 tb Prepared mustard 1/4 c Parmesan cheese - grated 1 ts Celery salt 2 c Monterey Jack cheese Contributed to the echo by: Fred Towner Originally from: Fourth Prize winner in the Calgary Sun's Great Meatloaf Recipe Search. Submitted by Jo Vandevelde - Calgary Sun Monday, June 4, 1990 Jo's 2-Cheese Meatloaf - Fourth Prize Preheat oven to 350F. Mush first 14 ingredients together by hand until well mixed and put into a bread pan. Stick knife in three places so meatloaf cooks evenly. Bake for 30 minutes. Increase heat to 400F for 20 minutes. Remove from oven and drain juice from pan. Sprinkle all the Monterey jack cheese evenly over the top of the meatloaf and return to oven for 15 to 20 minutes or until the cheese starts to bubble. Watch carefully so cheese doesn't burn. The meatloaf will have shrunk enough so that the cheese melted over all sides gives a frosted effect. Servings: 8 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: MELANIE STEVENSON'S WOODLANDS MEATLOAF Categories: Meatloaf Servings: 8 1 lb Ground beef - lean 1/2 ts Marjoram 4 Pieces bacon 1/2 c Bell pepper - green or red, 1/2 lb Ground pork - lean Chopped 1/2 lb Ground veal 1 ts Salt 1 c Breadcrumbs - fresh whole 1/4 ts Black pepper Wheat 1/2 ts Oregano 2 Eggs - lightly beaten 1/2 ts Basil 1/2 ts Tomato or V8 juice 1 tb Worcestershire sauce - 1/2 c Onion - chopped Lea & Perrins Contributed to the echo by: Fred Towner Originally from: Fifth Prize winner in the Great Meatloaf Recipe Search. Submitted by Melanie Stevenson. Calgary Sun, Monday, June 4, Melanie Stevenson's Woodlands Meatloaf - 5th prize Mix eggs, breadcrumbs, onion, V8 juice, green pepper and seasonings in a large bowl until well combined. Add meat, 1/4 pound at a time, and mix until combined. Shape into two round loaves and place two strips of bacon in an X across each. Place on a rack in a roasting pan and bake at 350F for 1 hour. (This is a healthy meatloaf. Calories are reduced by baking loaves on a rack so the fat runs off!) Servings: 8 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: PIQUANT MEATLOAF WITH MUSHROOM GRAVY Categories: Meatloaf Servings: 6 1 1/2 lb Ground beef 1/8 ts Chili powder 1 ts Salt 1 ts Parsley flakes 1/8 ts Pepper 3/4 c Evaporated milk 1/4 ts Paprika 1 Egg 1/4 ts Oregano 1/2 c Cracker crumbs 1/4 ts Thyme 1/4 c Onions - chopped 1/8 ts Garlic powder MMMMM------------------------------SAUCE----------------------------------- 1/4 lb Mushrooms - sliced 1/2 ts Paprika 3 tb Unsalted butter 1/2 ts Salt 2 1/2 tb Flour 3/4 c Cream 1 ts Onions - chopped 3/4 c Beef broth Contributed to the echo by: Fred Towner Originally from: Calgary Suns Great Meatloaf Recipe Search - Monday June 4, 1990 Submitted by Lidia Barwis Piquant Meatloaf with Mushroom Gravy LOAF: Sprinkle meat with salt, pepper, paprika, oregano, thyme, garlic powder, chili powder and parsley flakes. Toss with fork to mix. Combine evaporated milk and egg in bowl, stir in cracker crumbs and let soak for 5 minutes. Add to ground beef mixture with onions and mix well. Bake in 350F oven for 1-1/4 hours. GRAVY: Saute mushrooms and onions in butter until limp. Combine flour, salt and paprika. Blend with mushrooms. Stir in broth and cream. Cook until thick and bubbly. Serve over sliced meatloaf. Servings: 6 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: RICHARD FOXTON'S VEGETARIAN MEATLOAF Categories: Meatloaf, Vegetarian Servings: 6 1 c Lentils - raw, brown 1 c Clove - crushed 1/4 c Wheat germ 1 ts Thyme 1 c Breadcrumbs - whole wheat 1 tb Soy sauce 1/2 c Brown rice 4 tb Tomato sauce 1 Onion - small, minced 1 tb Olive oil 3 Eggs 2 tb Tabasco sauce Contributed to the echo by: Fred Towner Originally from: Calgary Suns' Great Meatloaf Recipe Search - Monday, June 4, 1990 Submitted by Richard Foxton Richard Foxton's Vegetarian Meatloaf Cover lentils with water and cook on a low boil for 1-1/2 hours or until tender. Mash lentils coarsely and combine with remaining ingredients. Pour into well greased loaf pan and bake, covered, at 350 F for 45 minutes. Remove cover and continue to cook for 15 minutes or until loaf is firm to the touch. Serve with your favourite sauce. Servings: 6 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: ROBIN HOWLEY'S MEATLOAF Categories: Meatloaf Servings: 8 1 lb Ground beef - lean 1/2 c White wine - dry 1 Whole wheat bread crumbs - 8 Slice ham, capicollo and From 1 slice Pepper salami 1/2 c Parmesan Contributed to the echo by: Fred Towner Originally from: Robin Howley, 2nd prize in the Calgary Sun's Great Meatloaf Recipe Search. Calgary Sun Monday, June 4, 1990 Robin Howley's Meatloaf - Second Prize oregano, basil, garlic, salt and pepper to taste Mix the ground beaf, spices, Parmesan and bread. Flatten mixture out on waxed paper and top with layers of the deli meat. Roll up like a jelly roll and bake in a loaf pan for 1-1/2 hours at 375F. Cover tightly with aluminum foil during the first half hour, then remove to finish cooking. To make sauce, drain pan juices into saucepan and add wine. Mix in 1 to 2 Tb of flour to thicken and serve with the loaf. Servings: 8 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: SOMETHING DIFFERENT ON A BUDGET MEATLOAF Categories: Meatloaf Servings: 8 1/4 lb Ground chicken 2 Eggs - lightly beaten 1/4 lb Ground pork 1/2 c Breadcrumbs 1/4 lb Ground beef - lean 1/2 c Honey 1/4 c Whole milk Pepper and salt to taste MMMMM------------------------------GLAZE----------------------------------- 2 tb Hot mustard 1/4 c Apricot jam 1 ts Garlic - crushed Contributed to the echo by: Fred Towner Originally from: The Calgary Sun's Great Meatloaf Recipe Search, Monday, June 4, 1990 Submitted by Christine Barabe Something Different on a Budget Meatloaf-6th prize Mix chicken, pork, beef, eggs, breadcrumbs, milk, honey and salt and pepper. Shape into a loaf and put in pan. Mix glaze ingredients together and spread over top of loaf. Sprinkle with additional breadcrumbs. Bake in 325F oven for 1-1/2 hours. Servings: 6 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: CAJUN PRIME RIB - BLACKENED Categories: Cajun, Beef Servings: 6 10 1/2 lb Prime rib roast (4 bone) 1/4 c Salt 1/4 c Black pepper 2 Onions, thinly sliced 1/4 c Garlic powder MMMMM---------------------SEASONING MIX (OPTIONAL-------------------------- 1 tb Plus 1 tsp, salt 1 tb Plus 3/4 tsp, black pepper 1 tb Plus 2 tsp, white pepper 2 1/2 ts Dry mustard 1 tb Plus 2 tsp, fennel seeds 2 1/2 ts Ground cayenne pepper Contributed to the echo by: Fred Towner Originally from: Paul Prudhomme's Louisiana Kitchen Well, here it is Michelle. Don't say I didn't warn you. This recipe produces a volume of smoke that would rival a tire dump fire, but the aromas will drive everyone crazy. It's even worth having your neighbors and landlord upset with you. ;-) Cajun Prime Rib - Blackened Remove fat cap off top of meat (butcher can do this for you) and save. Place the roast, standing on the rib bones, in a very large roasting pan. Then with a knife make several dozen punctures through the silver skin so seasoning can permeate meat. Pour a very generous, even layer of black pepper over the top of the meat (the pepper should completely cover it); repeat with the garlic powder, then the salt, totally covering the preceding layer. Carefully arrange the onions in an even layer on top so as not to knock off the seasoning. Place the fat cap back on top. Refrigerate 24 hours. Bake ribs in a 550F oven until the fat is dark brown and crispy on top, about 35 minutes. Remove from oven and cool slightly. Refrigerate until well chilled, about 3 hours. (This is done so the juices will solidify and the steaks can be cooked rare.) Remove fat cap and disgard. With the blade of a large knife, scrape off the onions and as much of the seasonings as possible and discard. Then with a long knife, slice between ribs into 6 steaks (4 will have bones); trim the cooked surface of meat from the 2 pieces that were on the outside of the roast. Season and cook in your favorite way for steaks. TO BLACKEN THE STEAKS: Combine the ingredients of the seasoning mix thoroughly in a small bowl; you will have about 8 Tb. Sprinkle the steaks generously and evenly on both sides with the mix. using about 4 ts on each steak and pressing it in with your hands. Heat a cast iron skillet over very high heat until it is beyond the smoking stage and you see white ash on the skillet bottom--at least 10 minutes. (The skillet cannot be too hot for this method.) Place one steak in the hot skillet (cook only one side at a time) and cook over a very high heat until the underside starts to develop a heavy, black crust, about 2 to 3 minutes. Turn the steak over and cook until the underside is crusted like the first, about 2 to 3 minutes more. Repeat with the remaining steaks. Serve each steak while piping hot. (*NOTE*: If you don't have a commercial hood vent over your stove, this dish may smoke you out of the kitchen. It's worth it! But you can also cook it outdoors on a gas grill; a charcoal fire doesn't get hot enough to "blacken" the steak properly. (FHT-if you have a smoke detector in your house, you will be able to determine if it is working correctly.) This is NOT a dish to prepare in an apartment building with a central fire alarm system wired into your smoke detector. It causes great excitement! Also, you can be guaranteed you will meet your landlord.) Servings: 6 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: CHICKEN DA VINCI Categories: Chicken Servings: 4 2 Boneless Chicken Breasts, 1 lb Italian Sausages. Sliced Cut into thin strips Into rounds about 1/2" 1 Oil Thick. 2 Green peppers, sliced 2 cl Garlic 1 Onion, sliced thick, or cut Chicken broth Into chunks White wine 1 Fresh mushrooms Contributed to the echo by: Marge Clark Chicken Da Vinci Saute Italian Sausage slices until done, remove from pan. In the grease from the sausages, with olive oil added as necessary, saute the garlic and green peppers. When peppers are about 1/2 done, add the onion. Cook until veggies are barely tender, still a trifle crisp, but not browned. Remove from pan and add to sausages. Add more oil, saute mushrooms until browned, remove and add to rest of the stuff. Last step, saute the chicken until done. Add everything else back into the pan, season generously with rosemary and oregano. Throwing a little basil in won't hurt it either. If the dish seems dry, add small amounts of either plain chicken broth or a broth & white wine mix. If you've added too much liquid, then thicken it with cornstarch. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: BOW TIES W/SAUSAGE, TOMATOES & CREAM Categories: Italian, Pork Servings: 4 2 tb Olive oil Drained, coarsely chopped 1 lb Sweet Italian sausage, 1 1/2 c Whipping cream Casings removed, crumbled 1/2 ts Salt 1/2 ts Dried red pepper flakes 12 oz Bow tie pasta 1/2 c Diced onions 3 tb Minced fresh parsley 3 cl Garlic, minced Freshly grated Parmesan 1 cn Italian plum tomatoes, Cheese Contributed to the echo by: Stephanie Dicamillo BOW TIES with SAUSAGE, TOMATOES and CREAM Heat oil in heavy large skillet over medium heat. Add sausage and pepper flakes. Cook until sausage is no longer pink, stirring frequently, about 7 minutes. Add onion and garlic to skillet and cook until onion is tender and sausage is light brown, stirring occasionally, about 7 minutes. Add tomatoes, cream and salt. Simmer until mixture thickens slightly, about 4 minutes. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally to prevent sticking. Drain. Serves 4. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: SZECHUAN CASHEW CHICKEN Categories: Chinese, Chicken Servings: 4 2 Whole chicken breasts 1 tb Thin soy sauce (about 2 lbs), boned and 2 tb Peanut oil Skinned 1 c Raw cashews 1 Egg white 1/4 ts Salt 1 ts Cornstarch 2 tb Peanut oil 1 ts Thin soy sauce 1 ts Ginger root chopped fine 1/4 ts White pepper 1 tb Hoisin sauce 1 Green bell pepper 2 ts Chili paste 1 cn (8 1/2 oz.) sliced bamboo 1/4 c Chicken broth Shoots, drained 2 tb Green onion tops, chopped 1 tb Cornstarch 1 Egg 1 tb Cold water SZECHUAN CASHEW CHICKEN white, cornstarch, soy and white pepper in bowl and stir in chicken. Marinate in refrigerator for 20 minutes. Cut bell pepper into same sized pieces as chicken. Cut bamboo shoots into 3/4 inch lengths. Mix cornstarch, water and soy, set aside. Heat wok very hot, add and swirl to coat 2 T. oil. Add cashews, stir fry 1 minute or until light brown. Remove & drain on paper, sprinkle w. salt. Add chicken to wok, stir fry until white, remove. Add 2 T. oil and swirl to coat wok; add onion & ginger; stir fry until ginger is light brown. Return chicken to wok, stir; add bell pepper, stir, add bamboo shoots, stir. Add Hoisin sauce & chili paste; stir 1 minute. Add chicken broth and bring to boil. Add cornstarch, water, soy sauce mixture; cook stirring about 20 seconds or until thickened. Return cashews, stir and add green onions. Serves 4 as part of meal. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: MARINATED EGGPLANT IN OLIVE OIL Categories: Vegetables Servings: 4 4 md Eggplants (about 3 1/2 lbs. Extra virgin would be Total) Prohibitive for too many] 1/2 c Salt 1/4 c Chopped garlic 1 ts White vinegar 1 ts Crushed red pepper 1 ts Extra virgin olive oil [go 1 tb Dried oregano OR For the greenest you can 2 1/2 tb Fresh oregano if available Find] 1/2 ts Salt 3 c Regular olive oil [all Contributed to the echo by: Bill Birner Originally from: La Cucina di Andrea's New Orleans Extra Virgin Recipes 1. Slice the skins off the eggplants, and slice them about 1/4 inch thick from top to bottom. Then slice across to get pieces the size of French fries. Put the eggplant strips in a bowl and toss with the 1/2 cup of salt. 2. Move the eggplant strips into a colander, arraying them in a relatively uniform layer up the sides. Put a bowl the same size as the colander inside the colander and weigh it down with three or so pounds of weight. [I find a foil covered common solid brick is a handy kitchen tool.] Put the entire apparatus in the sink to drain for 45 minutes. This will remove any bitterness from the eggplant. 3. Rinse the salt off the eggplant with cold water. Drain it well, then SQUEEZE it dry. Put the eggplant in a bowl with the vinegar, and marinate it for 30 minutes. [It will return to shape like a wet sponge.] 4. Drain the vinegar from the eggplant and squeeze it dry again. Put the eggplant into a bowl with all the other ingredients. 5. Pour the contents into a canning jar. Make SURE there is enough olive oil to completely cover all the eggplant about 1/2 inch deep. Tightly seal and refrigerate the jar. Marinate for at least a week; The ideal time is actually three months, and the eggplant will keep getting better even after that. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Clam Chowder #2 Categories: Soups Servings: 1 1/2 lb Bacon 2 ts Seafood Chesapeake brand 1 lg Onion chopped Bay-style seafood 2 Ribs celery peeled and Seasoning Diced 1 qt (4 cup) half and half 5 sm Can minced clams OR Divided 1 lg Can (about 51-oz) 2 tb Flour The day before you wish to serve the soup, fry the bacon until crisp and remove. In bacon drippings, saute onion, celery with leaves and potatoes for 10-15 minutes at medium heat. Add the minced clams, not clam soup but clams, with their juice. Crumble the bacon and add. Cover soup and simmer over low heat, stirring occasionally, for several hours - up to five hours won't hurt. Cool down and place in refrigerator at night. On the day of serving, skim grease off top. Transfer soup to larger pot. Heat soup until bubbling and add the seafood seasoning. Mix 2 cups of the half and half with the flour. Add to the chowder and stir until it bubbles again. Mix in remaining half and half and simmer, stirring constantly, until soup is desired thickness. Serve hot with garlic bread and a green salad. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Cold Cherry Soup #1 Categories: Soups Servings: 1 3 lb Tart cherries canned, fresh 1 ts Cinnamon Or frozen 1 c Heavy cream 1/2 c Wine vinegar 1 c Sour cream 3 tb Cornstarch Drain cherries, if necessary, saving liquid. Puree cherries in blender or food processor. Add enough water to cherry liquid to make 2 quarts. Add vinegar, cornstarch and cinnamon. Cook, stirring constantly until slightly thickened. Remove from heat. Add cream. Chill. Season with salt and/or sugar or more vinegar to taste. Serve garnished with sour cream for soup. For dessert, use whipped cream slightly sweetened and dusted with cinnamon or nutmeg as a garnish. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Cold Cherry Soup #2 Categories: Soups Servings: 1 3 c Water Cherries if using 3/4 c Sugar Unsweetened reduce sugar to 1 Cinnamon stick 1/4 cup Zest of 1 orange 1 tb Arrowroot/cornstarch 4 c Pitted fresh tart cherries 1/3 c Cream Or frozen unsweetened 1/2 c Dry red wine In a saucepan, combine water, sugar, cinnamon stick and orange zest; bring to a boil. Add cherries, reduce heat and simmer for 30 minutes. Remove cinnamon stick. Mix arrowroot with 2 Tb of the cherry mixture to make a paste and return to soup, stirring constantly while bringing to a boil. Reduce heat and simmer 30 minutes until thickened slightly. Mixture will thicken as is cools. Chill. Before serving, stir in cream and wine. Serve in champagne or wine glasses to show off color. Garnish with a cinnamon stick and/or dollop of sour cream or yogurt. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Egg Drop Soup Categories: Chinese, Soups Servings: 1 3 c Chicken broth 1 md Green onion with top 1 ts Salt Chopped Dash of white pepper 2 Egg slightly beaten Heat chicken broth, salt and white pepper to boiling in 2 quart saucepan. Stir green onions into eggs. Pour egg mixture slowly into boiling broth, stirring constantly with fork to form shreds of egg. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Fisherman Chowder Categories: Soups Servings: 1 1/4 lb Bacon cut in small pieces 1 ts Salt 1 ts Paprika 1/2 ts Pepper 1/2 c Chopped onion 1 Bay leaf 1 c Diced raw potato 1/2 ts Thyme 1 cn (6.5-oz) chopped clams 2 1/2 c Skim milk With liquid 1/2 c Instant mashed potatoes to 1/4 c White wine Thicken 1 c Crab legs/imitation crab Any other shellfish you 1 c Shrimp Like 1 c Scallops halved/quartered In a heavy soup pot or kettle, brown the bacon with the paprika, onion and potato, sauteing until potato and onions are soft and bacon is cooked. Add the clams, wine, crab legs, shrimp, scallops and nay other seafood or fish. Season with salt and pepper, bay leaf and thyme. Stir in the milk and heat over low flame, stirring constantly. Do not allow mixture to boil. When seafood and fish are thoroughly heated through, thicken chowder by adding instant potatoes. Remove bay leaf and serve. Chowder may be prepared ahead, refrigerated, then re-heated in a crock pot or over very low heat. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Fish Soup Categories: Soups Servings: 1 4 tb Olive oil 1/2 ts Paprika 1 md Chopped onion 4 Bay leaves 3 cl Garlic, minced 1 1/2 lb Shrimp 4 cn Minced clams 1 lb Scallops 4 c Peeled and chopped tomatos 2 cn Beef broth 1 c Finely chopped carrots 2 cn Chicken broth 2 c Finely chopped celery 4 cn Water 1 ts Salt 1 lb Cut bite size haddock 1/2 ts Dry mustard 1 lb Cut bite size cod 1/2 ts Oregano Saute onion, garlic, olive oil in heavy pan until golden. Add clams, tomatos, carrots, celery, broth, water and spices. Simmer for about 1 hour. Add fish and scallops. Let come to a boil. Add shrimp. Let it come to a boil till fish flakes with a fork. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Homemade Cream Soup Substitute Categories: Soups Servings: 1 2 c Instant non fat dry milk 2 ts Dried onion flakes 3/4 c Cornstarch 1 ts Basil and thyme opt 1/4 c Instant low sodium 2 ts Pepper Chicken bouillon Combine dry milk, cornstarch, bouillon, onion flakes, basil, thyme and pepper. To make the equivalent of one can of soup, use the 1/3 cup of the mix and 1 1/2 cup water and cook until thickened. NOTE: Beef bouillon may be used in place of the chicken. Mushrooms may be added to the sauce for a mushroom soup base. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Low-Fat Crab Chowder Categories: Soups Servings: 1 2 md Potatoes Drained 4 tb Margarine 1 ts Salt 1/2 c Chopped onions 1/8 ts Thyme 1/4 c Green pepper 1/8 ts Pepper 4 tb Flour 16 oz Imitation crab 4 c Skim milk 2 tb Cooking sherry 2 cn (10 1/4-oz each) whole corn Peel, dice and cook potatoes, set aside. Melt margarine in a 6 quart pan, over medium heat. Add onion and green pepper, cook about 4 minutes, stirring frequently. Add flour, cook about 1 minute, stirring constantly. Gradually add milk, using a whisk to prevent lumping and to blend the sauce. Add corn, salt, thyme and pepper. Reduce heat to low, cook until the mixture appears hot, but not bubbling. Cut crab into bite-size pieces and add to the sauce. Add potatoes. Heat again until hot, but not bubbly, stirring frequently. Just before serving, add cooking sherry. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Mellow Melon Soup Categories: Soups Servings: 1 1 Cantaloupe pared seeded and 2/3 c Sweet white wine Cubed about 2 lb 1/4 ts Ground cardamom 1/2 Honeydew pared seeded and Chopped mint for garnish Cubed about 2 lb Optional Reserve a few melon cubes for garnish. In food processor or blender container, in batches, puree cantaloupe, honeydew, wine and cardamom; chill until ready to serve. At serving time, skim foam from top of soup; pour into soup bowls. Garnish with melon pieces and chopped mint. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Seafood Soup Categories: Soups Servings: 1 1 lg Thin sliced onion 1/4 ts Thyme crushed 1 c Chopped green onion & tops 1/4 ts Rosemary crushed 3 cl Garlic fine chopped 1 ts Salt 1/2 c Fine chopped parsley 1/4 ts Fresh ground black 1 Seeded and diced bell Pepper Pepper 1 Bay leaf 3 c Tomato sauce 1 lb Crab/firm white fish cubed 1 c Dry white wine 1 lb Shrimp 1 c Water 6 Scallops/clams in the shell Combine onions and garlic and cook, covered, over low heat until soft, stirring frequently so they don't scorch. Add parsley, bell pepper, tomato sauce, wine, water, thyme, rosemary, salt, pepper and bay leaf and simmer, covered 1 hour. Add crab or white fish, shrimp, scallops or clams and cook, covered, for 8-10 minutes or until scallops or clam shells open. Discard any shells that do not open. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Strawberry Tropical Soup Categories: Soups Servings: 1 3 c Strawberries 1/2 c Sweet white wine 1 c Frozen cherries 1/2 c Light cream 4 c Frozen strawberry juice 2 tb Cornstarch Diluted 2 tb Cold water 2 tb Clover honey 1/2 c Sour cream 1/2 c Fresh lime juice Mix cornstarch in 2 Tb cold water. Simmer strawberry juice, honey, lime juice and white wine until mixture thickens. Stir occasionally as it is cooling. Put strawberries and cream with chilled mixture and blend until smooth. Strain through a strainer. Mix in thawed cherries. Add a dollop of sour cream to each serving. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Vegetable Burger Soup Categories: Soups Servings: 1 1/2 lb Ground beef 1 pk (10-oz) frozen mixed 2 c Water Vegetables 1 cn (16-oz) stewed tomatos 1/4 c Dry onion soup mix 1 cn (8-oz) tomato sauce 1 ts Sugar In large saucepan, brown ground beef. Drain off excess fat. Stir in water, stewed tomatos, tomato sauce, vegetables, onion soup mix and sugar. Bring to boiling. Cook and simmer 20 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Weight Watchers Soup Categories: Soups Servings: 1 1 lg Can V-8 juice 1/2 sm Head cabbage 1 V-8 can water 3 Cubes beef bouillon 1 lb Hamburger 1 pk Frozen mixed vegetables Brown hamburger. Shred or chop cabbage. Add cabbage to hamburger. Add V-8 juice and 1 can water. Add bouillon cubes and mixed vegetables. Simmer, for about 2 hours until cabbage is tender. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Caesar Salad Categories: Salads Servings: 1 1 Very fresh egg yolk 1 c Homemade croutons **** 1/4 ts Salt 3 tb Fresh grated/hand 6 tb Divided olive oil Shredded Parmesan cheese 1 cl Garlic, crushed 1 tb Fresh lemon juice/ 1/2 ts Worcestershire sauce Concentrate 1/2 ts Dijon style mustard 2 Heads romaine lettuce 3 tb Apple cider vinegar Inside leaves only *** Fresh ground black pepper *** The lettuce is deribbed and torn into bite size pieces, rinsed and thoroughly patted or spun dry in a salad spinner, you may need 3 heads large enough for a big salad.**** Homemade bread in 1-inch cubes sauteed in butter until golden brown, served warm on chilled crisp green. In a large salad bowl, combine the egg yolk, lemon juice, salt and 1 Tb of the olive oil. Whisk in garlic, worcestershire and mustard and blend until thoroughly combined. With a gentle rolling motion, incorporate the romaine. Add the vinegar and the remaining olive oil in the proportions of 1 part vinegar to 2 parts oil, until you have the consistency and flavor you desire. Roll the salad again, adding black pepper to taste. The salad can be chilled at this point, but not for too long. Just before serving, finish by placing warm croutons in the center of the salad and the Parmesan in a ring around the circumference. Roll gently to serve. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Easy Salad Categories: Salads Servings: 1 3 Slices dense and chewy 1 Quarter jar Durkee's famous Bread Sandwich and salad sauce 1/3 c Melted butter With mayonnaise 1 ts Garlic powder 4 tb Oil and vinegar dressing 1 Head romaine lettuce 2 tb Parmesan cheese For the croutons, tear up the bread or cube it. Combine the melted butter and garlic powder. Pour over bread cubes and toss to cover. Spread cubes on a cookie sheet and bake 10 minutes in an oven preheated to 350 degrees, turning once. Cool. Meanwhile, wash the romaine leaves, using only the most tender inside ones, and dry thoroughly. Tear into bite size pieces and place in large bowl. Drizzle with dressing to taste, toss carefully, and serve garnished with Parmesan cheese and croutons. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Three Lettuce Chiffonade Categories: Salads Servings: 1 1 Head radicchio about 1/4 lb Cored Core removed 1/4 c Olive oil 2 Head bibb lettuce 1/4 lb ea 3 1/2 tb Red-wine vinegar 1/2 Head iceburg lettuce about Salt and fresh ground 1/4 lb core removed Pepper 1 Green bell pepper 1/4 lb Rinse, drain and pat dry the radicchio, bibb and iceburg lettuce. Stack radicchio leaves and cut into very fine shreds. There should be about 2 cups. Put shreds in a large bowl. Repeat with bibb and iceburg lettuce. There should be about 2 cups of each. Add to the bowl. Cut pepper lengthwise into thin strips. There should be about 1 cup. Add to the bowl. Add oil, vinegar, salt and pepper and blend well. Serve immediately. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Watercress Goat Cheese Salad Categories: Salads Servings: 1 1 Bunch watercress washed and 4 oz Mild goat cheese well Dried Chilled 1/4 c Pecan halves On each of 4 salad plates, place some of the watercress and pecans. Cut goat cheese into 8 slices. Place 2 slices on each salad. Arrange 2 goat cheese slices on each salad. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Carmel Apple Salad Categories: Salads Servings: 1 1 Container (8-oz) frozen With juice Whipped topping thawed 3 c Diced apples 1 pk Dry instant butterscotch 1 c Dry roasted nuts Pudding 1 c Marshmallows 1 cn (8-oz) crushed pineapple Mix cool whip, butterscotch pudding and crushed pineapple with juice. Add apples, roasted nuts and marshmallows. Keep in refrigerator. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: English Walnut Salad Categories: Salads Servings: 1 1 Bunch red leaf lettuce 1/2 lb Arugula 1 Bunch watercress 1 c Walnut halves MMMMM-----------------------------DRESSING---------------------------------- 1/2 c Walnut oil 2 ts Salt 1/2 c Good quality olive oil 2 ts Sugar 1/3 c Red wine vinegar 1/4 ts Pepper Put greens in a bowl, sprinkle with walnuts, cover and chill. Combine oils, vinegar, salt, sugar and pepper and beat until thick. Let stand at room temperature, then beat again before tossing with salad. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Fruit and Shells Salad Categories: Salads Servings: 1 1 (7-oz) package shells/rings 1 md Sliced banana Uncooked 1 md Apple cored and chopped 1 cn (15-oz) fruit cocktail 2 c Whipped topping Drained 1/4 ts Ground cinnamon Prepare shells according to package directions; drain. In medium bowl, combine shells, fruit cocktail, banana and apple. In small bowl, blend whipped topping and cinnamon. Stir into salad mixture. Cover, chill thoroughly. Stir gently before serving. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Fruit Salad Categories: Salads Servings: 1 2 Cut up apples 2 Cut up peaches 3 Cut up pears 1/2 c Sugar optional 1 Cut up orange Non dairy whipped topping Seedless grapes cut in half Thawed 1 cn Crushed/tidbit pineapple Sliced bananas Mix apples, pears, orange, grapes, pineapple, peaches and sugar together. Top fruit salad with non-dairy whipped topping then with sliced bananas. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Fruit Salad #2 Categories: Salads Servings: 1 1 Cubed cantaloupe melon 1 lb Seedless grapes 1 Cubed honeydew melon 4 Cubed peaches 2 Baskets sliced strawberries 1 Lemon juiced OR 2 Peeled & wedged oranges 1 c Yogurt, any fruit flavor 1/2 Cubed watermelon (optional) Stir fruit pieces together by hand. Squeeze juice of lemon over all, or stir in yogurt. For a special occasion: combine 1/8 cup pure maple syrup with one ounce vodka and pour over salad. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Fruit Salad w/Dried Cherry Vinaigrette Categories: Salads Servings: 1 3 tb Dried cherry vinegar 1 sm Orange peeled and cut 4 tb Vegetable oil Into sections 1/4 ts Salt 1/4 c Whole salted cashews 1/4 ts Ground black pepper 1 1/2 c Belgian endive 1 c Dried cherries 1 1/2 c Spinach 1 sm Granny smith apple thin 1 1/2 c Boston lettuce Sliced For dressing whisk together vinegar, oil, salt and pepper. Arrange greens on serving plate, add cherries, fruits and cashews. Serve with vinaigrette dressing. DRIED CHERRY VINEGAR - Combine 1 cup of dried cherries with 2 cup of white wine vinegar in a glass container. Cover and allow to steep for 2 days at room temperature. Heat just to boiling point, strain through cheesecloth. Cool and store in tightly sealed container. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Fruited Rice Salad Categories: Salads Servings: 1 2/3 c Uncooked long grain rice 1/3 c Sliced natural almonds 1 cn (11-oz) mandarin oranges 2 tb Vegetable oil Juice reserved 1 tb Cider vinegar 1 c Seedless red grapes each 1 ts Dijon style mustard Cut in half 1 tb Chopped parsley 1/3 c Golden raisins Lettuce leaves Prepare rice according to package directions for microwave cooking. Refrigerate rice uncovered until cooled, about 15 minutes. Meanwhile, in large serving bowl, combine orange segments, grapes, raisins and almonds. In small bowl, whisk together 2 Tb reserved juice, oil, vinegar, mustard, parsley, salt and pepper. Add rice to fruit mixture. Pour salad dressing over salad; toss. Garnish with lettuce leaves. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Glorified Pasta Salad Categories: Salads Servings: 1 2 Egg Drained and halved 1 cn (20-oz) crushed pineapple 1 cn (8-oz) seedless grapes Drained reserving 2 Tb Drained and halved Liquid 2 c Miniature marshmallows 3 tb Lemon juice from 2 1/2 c Whipping cream whipped Concentrate 1/4 c Finely chopped maraschino 2 tb Sugar Cherries 1 tb Butter/margarine 1 c Acini di pepe/rosmarina/ 1/4 ts Salt Rings uncooked 1 cn (11-oz) mandarin oranges Prepare acini de pepe according to package directions; drain. In small, heavy saucepan, beat eggs with wire whisk until foamy. Stir in reserved pineapple liquid, lemon juice, sugar, butter and salt. Cook over low heat until mixture thickens and coats a metal spoon, stirring constantly, about 2 minutes. Cool to room temperature. In large bowl, combine acini de pepe, pineapple, oranges, grapes and marshmallows; mix well. Fold in egg mixture, then whipped cream. Cover; chill thoroughly. Stir gently before serving. Garnish with cherries. Refrigerate leftovers. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Lime Waldorf Salad Categories: Salads Servings: 1 1/2 c Water Pieces 2 tb Lemon juice 2 Peeled and cut in 1/4-in 2 Cored and cut in half firm Dice carrots Ripe bosc/anjou pears 1 c Walnut halves 2 Cored and cut in 1/2-in 1 c Golden raisins Pieces celery stalks Lime mayonnaise 2 Tart green apples cut 1 tb Chopped fresh mint Lengthwise then in 1/2-in 2 tb Sunflower seeds Mix water and lemon juice in a large bowl. Toss in pears and apples; let rest for 10 minutes. This will prevent discoloration. Drain fruits, discarding liquid, pat dry and return them to bowl. Add celery, carrots, walnuts and raisins. Toss with lime mayonnaise. Cover and refrigerate for 1 hour. Before serving, mix well and sprinkle top with mint and sunflower seeds. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Melon Medley Salad Categories: Salads Servings: 1 2 c Small cantaloupe balls 2 c Small crenshaw melon balls 2 c Small honeydew melon balls 1 c Chopped celery 2 c Small watermelon balls 1/4 c Chopped pistachio/almonds MMMMM-----------------------------DRESSING---------------------------------- 1/4 c Light sour cream Leaves 2 tb Honey 1 tb Triple sec liqueur 1 tb Minced fresh mint Lettuce leaves optional Combine cantaloupe, honeydew, watermelon and crenshaw balls and toss lightly to blend. Chill in plastic bags until ready to serve. At serving time, drain juice from melon balls and reserve for another use. Toss melon balls with celery and nuts. Add dressing and toss again. Serve in scooped out melon halves, if desired, or in lettuce lined salad bowls. DRESSING: Combine sour cream, honey, mint leaves and liqueur, blending well. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Minty Fresh Fruity Salad Categories: Salads Servings: 1 1 md Cantaloupe pared seeded Hulled and sliced Cut into chunks 1/4 c Packed mint leaves cut 1 pt Fresh/thawed frozen Into thin strips Blueberries 1/4 c Orange juice 1/2 pt Strawberries washed 2 tb Honey In large serving bowl, combine melon, berries, mint, orange juice and honey; lightly toss. Cover and chill. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Morning Fruit Salad Categories: Salads Servings: 1 1/2 md Size ripe cantaloupe 3 tb Chopped fresh mint 2 Ripe kiwi fruit Plus 4 whole sprigs for 1 pt Ripe strawberries Garnish 1/2 pt Fresh raspberries/ 1/4 c Fresh squeeze orange Blackberries Juice Scoop out cantaloupe with melonballer and place balls in a bowl. You should have about 2 cups. Pour any cantaloupe juice in bowl. Peel kiwi. Cut crosswise into thin slices, then quarter the slices. Add to cantaloupe. Set aside 4 of the most attractive strawberries for garnish. Hull and slice enough strawberries lengthwise to make 1 cup, place in the bowl. Add raspberries. Sprinkle fruit salad with chopped mint leaves and drizzle with orange juice. Toss gently. Refrigerate, covered for 1/2 hour for flavors to blend together. Divide salad among 4 bowls. Garnish each with a whole strawberry and a sprig of mint. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Orange and Black Olive Salad Categories: Salads Servings: 1 6 Naval oranges 1/2 ts Salt Handful of black olives 1 ts Powdered sugar Packed in oil 2 tb Orange flower water, Juice of 1/2 lemon Optional With a sharp knife, remove the peel, including membrane, and slice each orange into 4-5 slices. Arrange slices overlapping on a platter lined with lettuce leaves or place slices in a bowl. Add the olives. Sprinkle with lemon juice, salt, sugar and orange flower water, if using. Set aside for 30 minutes before serving. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Orange and Radish Salad Categories: Salads Servings: 1 1 Long white radish, about 1/4 ts Salt or to taste 1 lb in weight, or red ones 1 ts Powdered sugar 3 Navel oranges 2 tb Orange flower water, Juice of 1/2 lemon Optional 1 tb Olive oil Peel and grate the white radish or trim and thinly slice the red ones. Remove the orange peel, including white membrane, with a sharp knife and cut the fruit into 1-inch pieces, saving any juice. Gently mix the radishes, oranges, orange and lemon juice, olive oil, salt, sugar and orange flower water, if using. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Pineapple and Cheese Salad Categories: Salads Servings: 1 1/2 lb Cheddar cheese 6 lg Lettuce leaves 1 cn 20-oz pineapple chunks 3/4 c Mayonnaise Drain pineapple chunks. Cut cheese into 1/2 inch cubes. Arrange cheese cubes on lettuce leaves. Top with pineapple chunks and mayonnaise. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Pineapple Salad Categories: Salads Servings: 1 1 cn 12-oz cool whip 1/3 c Lemon juice 1 cn Condensed sweet milk 1 cn Crushed pineapple Thaw the cool whip. Mix 1/3 cup of lemon juice into 1 can of condensed sweetened milk until it is the consistency of sour cream. Stir milk mixture into cool whip, add pineapple. Cool in refrigerator for 1/2 hour. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Pineapple Salsa Categories: Salads Servings: 1 1 cn (20-oz) crushed drained 1 Fresh jalapeno pepper Pineapple Seeded and minced 1 sm Red bell pepper seeded 1 1/2 tb Chopped cilantro And chopped 1/4 ts Salt 2 tb Red onion 1/8 ts Pepper In medium serving bowl, combine all ingredients. Cover and chill until ready to serve. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Romaine and Tangelo Salad Categories: Salads Servings: 1 1 Honey and poppy seed 1 c Peeled tangelo/mandarin Dressing Orange segments Small inner leaves from 2 6 tb Pecan halves/sliced Large heads romaine lettuce Almonds (about 30 leaves) Divide romaine leaves equally among 6 individual plates, top equally with tangelos; sprinkle with pecans, pass dressing to spoon over salads. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Summer Fruit Compote Categories: Salads Servings: 1 1/2 c Maple syrup Fresh mint leaves 2 c Water 1 Peeled & sectioned 1 1/2 lb Halved & pitted plums Grapefruit 1 Basket boysenberries 1/2 lb Green seedless grapes 1 Basket raspberries 1/3 c Wine (plum is good) 2 Peeled & sectioned naval Fresh mint leaves Oranges In a saucepan, bring maple syrup and water to boil; simmer for two minutes. Reduce heat to low simmer and poach plums (submerge them in hot water) for 30 seconds. Transfer plums with slotted spoon to the serving bowl. Poach boysenberries and raspberries for 15 seconds, and then transfer them to the serving bowl. Poach orange and grapefruit sections 1 minute, and remove them to the serving dish. Poach grapes for 15 seconds, and transfer them to the serving dish. Stir wine into the syrup and simmer two minutes. Let wine syrup cool; spoon over fruit. Sprinkle compote with fresh mint leaves. Ladle into individual bowls. May be served alone, or with ice cream or yogurt. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Walnut Orange Salad Categories: Salads Servings: 1 6 lg Oranges (navel) 1 c Thin sliced radishes 1 ts Honey 1 c Toasted walnut halves chop 1/2 ts Cinnamon Into smaller pieces if you 1 lb Mixed fresh greens (half Wish Spinach and half romaine 3 tb Quality olive oil Works best) Salt and pepper to taste 1/2 c Thin sliced purple onion At least 1 1/2 hours before serving, peel and section the oranges. With a serrated knife or citrus knife, remove the membrane lining from each orange segment. Place oranges in a bowl and squeeze all excess juice from the remaining lining over the oranges. Discard any membrane and pick out seeds, if necessary. Drizzle honey and sprinkle cinnamon over oranges, cover and let stand at room temperature for at least 1 hour. Clean greens and pat dry. Break into bite size pieces and toss well with onions, radishes and nuts in a large bowl. Drizzle olive oil over salad and toss to distribute. Season to taste with salt and freshly ground pepper. Just before serving, add the oranges and all their liquid. Mix well. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Weight Watchers Apple Cheddar Salad Categories: Salads Servings: 1 2 sm Red apples quartered thinly Cheese cut into small cubes Sliced 1/4 c Reduce calorie mayonnaise 2 ts Lemon juice Dash salt and pepper 2 c Thin sliced celery Lettuce 6 oz Natural mild cheddar flavor Place apples in small bowl; toss with lemon juice. Add celery and next 4 ingredients; toss to coat. Serve on lettuce lined plate. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Whipped Delight and Fruit Delight Categories: Salads Servings: 1 1 pt Whipping cream 1 lg Banana sliced 1 tb Sugar 1 c Dates chopped 1 cn 16-oz pineapple tidbits 1/2 c Chopped nuts optional 1 cn 16-oz black cherries 2 c Miniature marshmallows Beat whipping cream sweetened with sugar until firm. Just before serving, gently fold in remaining ingredients and serve. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: 3-Bean Salad Categories: Salads Servings: 1 1 cn 16-oz green beans 2/3 c Vinegar 1 cn 16-oz kidney beans 1/2 c Salad oil 1 cn 16-oz wax beans 1/4 ts Pepper 1/2 c Chopped green pepper 1/4 ts Salt 1/2 c Sugar 1/2 c Chopped onion Drain the three kinds of beans and place them in a bowl. Add all ingredients EXCEPT the onion. Mix well and chill several hours. Add 1/2 cup onion before serving. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Arugula and Red Onion Salad Categories: Salads Servings: 1 3/4 lb Arugula leaves 1 tb Red-wine vinegar 1 md Size red onion cut into 3 tb Olive oil Thin slices Salt and fresh ground 1 ts Finely chopped garlic Pepper Pick over the arugula leaves and remove and discard any tough stems. Rinse and drain the leaves. Pat dry. Place the leaves in a salad bowl. Add the onion slices, garlic, vinegar, oil, salt and pepper. Toss and blend well. Serve. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Asparagus Shrimp Salad Categories: Salads Servings: 1 1 lb Shrimp shelled and cleaned 2 tb Minced parsley 1 1/2 lb Cleaned asparagus 1 md Diced tomato 1 Thin lemon slice Lettuce leaves 1/4 c Sliced green onion 1 oz Grated Monterey jack cheese MMMMM-----------------------------DRESSING---------------------------------- 1/2 c Salad oil 1 tb Parsley 4 tb Vinegar 1 tb Basil 1/4 ts Salt 1 tb Oregano Dash cayenne 1 tb Chervil 1/8 ts Pepper Cook shrimp; drain and set aside. Cook asparagus until crisp- tender; drain well. Place shrimp, asparagus and lemon slice in mixing bowl. Pour herb dressing over all, cover and chill well, stirring once or twice. Combine onion, parsley and tomato. To serve, drain shrimp asparagus mixture and arrange on plate with lettuce and cheese. Serve with tomato mixture. DRESSING: Combine oil, vinegar, salt, cayenne, pepper, parsley, basil, chervil and oregano. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Beet & Cucumber Salad w/Orange Dressing Categories: Salads Servings: 1 1 Head leafy lettuce 1 Long European cucumber 1 Head romaine lettuce 1 Fresh beet (8-oz) MMMMM-----------------------------DRESSING---------------------------------- 3 tb Orange juice 2 ts Orange grated rind 1 tb Lemon juice 1/2 ts Salt 1 tb Honey 2/3 c Vegetable oil 2 ts Dijon style mustard Separate the head of leafy green lettuce into individual leaves. Wash and blot dry with paper toweling. Gather half the leaves together and then cut crosswise into 1 inch wide strips. Repeat with the romaine lettuce. Alternate whole leaves of the lettuce and romaine around the inside edge of a large salad bowl. Fill the center with shredded lettuce and romaine. Cover with damp paper toweling. Refrigerate until serving time. Scrub and cut the cucumber in half lengthwise; cut crosswise into thin half-moons. Place in plastic bag and refrigerate. Combine orange juice, lemon juice, honey, mustard, orange rind and salt in small bowl. Whisk in oil until well blended. Refrigerate until ready to use. Pour about half the dressing over lettuce strips; toss to coat. Arrange cucumbers in circles in center; arrange shredded beet around cucumber. Serve with remaining dressing. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Berried Spinach Salad Categories: Salads Servings: 1 2 Whole skinned boned chicken 1 pt Strawberries hulled and Breasts about 1 1/4 lb Cut in half 3 tb Vegetable oil divide 1 sm Sliced thin red onion 1/2 ts Salt 2 tb Cider vinegar 1/4 ts Pepper 1 tb Sugar 1 10-oz bag spinach washed 1 ts Poppy seeds Dried and stems removed Cut chicken into 1 inch cubes. In large skillet over medium heat, saute chicken in 1 Tb oil, until chicken is lightly browned and cooked through, about 5 minutes; add 1/4 ts salt and pepper. With slotted spoon, remove chicken to large bowl; cool. Remove and reserve pan dripping in skillet. Tear spinach into bite size pieces. Place in bowl with chicken. Add the cut strawberries and onion. In small bowl, stir together vinegar, sugar, poppy seeds, the remaining 2 Tb oil, and the remaining 1/4 ts salt and the reserved pan dripping until well blended. Pour over salad and toss lightly to combine. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Bitter Greens Salad Categories: Salads Servings: 1 1/2 Head chicory 1/4 c Bottled Italian style 1/2 Bunch arugula Salad dressing 1 sm Head radicchio Wash and dry greens under cold running water. Remove and discard stems from all greens. Dry greens well. Place radicchio on serving platter. Tear greens into bite size pieces; place on top of radicchio. Just before serving, pour the Italian style dressing over salad and toss. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Brazilian Salad Categories: Salads Servings: 1 1 1/2 Head mixed romaine and Drained and sliced Leaf lettuce washed well, 1 cn (6-oz) drained black olives Gently patted dry 1 cn (15-oz) drained garbanzo 3 Tomatos peeled and sliced Beans Thin Fresh chopped parsley to 1 lg Onion sliced thin Garnish 1 cn (14-oz) hearts of palm Olive oil Line serving platter with large lettuce leaves. Break the remaining lettuce into bite size pieces and place over the top of the large leaves. Arrange tomato slices, overlapping down the center of the lettuce bed, tucking onion slices in between the tomatos. Arrange sliced hearts of palm next to the tomatos. Add rows of olives and garbanzos. Serve with a sprinkle of parsley and olive oil or other favorite dressing on the side. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Broccoli and Avocado Salad Categories: Salads Servings: 1 1 sm Bunch broccoli 1/2 ts Finely chopped garlic Salt to taste 1 tb Red wine vinegar 1 lg Ripe avocado Freshly ground black pepper 1/2 Lemon To taste 1 ts Dijon style mustard 3 tb Olive oil Cut the broccoli into florets. If the pieces are large, cut the stems in half. Rinse and drain them. Reserve the stems for another use. Drop broccoli into boiling salted water to cover. Bring to a boil and cook 2 minutes. Drain and run the broccoli briefly under cold water to cool. Drain again and chill. Cut the avocado in half. Peel each half and remove the pit. Cut each half into 8 lengthwise strips. Squeeze the lemon half over the strips to prevent discoloration. Arrange the broccoli and the avocado alternately on each of 4 serving plates. Blend the mustard, garlic, vinegar, pepper and oil, adding salt if needed, in a bowl with a wire whisk. Pour over the broccoli and avocado. Serve immediately. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Broccoli Mushroom Bulgur Salad Categories: Salads Servings: 1 1/4 c Sugar 3/4 c Water 1/2 ts Salt optional 1 c Bulgur (cracked wheat) 1 ts Paprika 1 Head broccoli cut into 1 ts Celery seed Florets 1 ts Onion powder OR 1 lb Mushroom thin sliced 2 ts Onion flakes 2 tb Shredded/finely chopped 1/3 c Cider or wine vinegar Green onion tops In saucepan, combine sugar, salt, paprika, celery seed, onion powder or onion flakes, vinegar and water and bring to boiling. Pour over bulgur and allow to steep for 45-60 minutes. Toss bulgur mixture with the mushrooms and broccoli and chill for 2 hours or overnight. Serve cold, sprinkled with green onion tops for garnish. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Broccoli Raisin Salad Categories: Salads Servings: 1 1 lg Head broccoli washed 1/2 c White raisins Trimmed use florets only no 1/2 c Chopped pecans Stems and drained dry 1/2 lb Bacon fried crisp and 1 c Chopped red sweet onion Crumbled MMMMM-----------------------------DRESSING---------------------------------- 2 tb Red wine vinegar 1/2 c Sugar 3/4 c Mayonnaise In a large bowl, combine the broccoli florets, onions, raisins, pecans and bacon. In a small bowl, combine the dressing ingredients, the vinegar, mayonnaise and sugar. Mix well and pour over broccoli mixture. Toss gently, refrigerate, covered, overnight and toss gently the next day when ready to serve. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: MASHED POTATOES WITH GARLIC Categories: Vegetables Servings: 8 3 Tomatos (peeled/cubed) 4 tb Butter at room temperature 1 Head garlic 1 Egg yolk 5 tb Heavy cream Contributed to the echo by: Janice Norman MASHED POTATOES WITH GARLIC ALA THE SILVER PALATE 1. Cook potatoes until tender, about 20 minutes. While the potatoes are cooking, separate the cloves of garlic, place them in a small saucepan, cover with water and let simmer until very soft, about 15 minutes. 2. Drain the potatoes, put back in pan, shake over flame until dry. Set aside. 3. Slip the skins off the garlic and put in food processor with cream. Puree. 4. Transfer the potatoes to the bowl of electric mixer, and add the pureed garlic, butter, egg yolk, and pepper/salt to taste. Beat until just smooth and serve. Servings: 8 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: CHOCOLATE SOUR CHERRY CAKE Categories: Cakes Servings: 10 12 tb Unsalted butter 6 Eggs, separated 6 oz Semi-sweet chocolate 1 ts Vanilla 1 c Sugar 1 cn Sour cherries, drained 3/4 c Sifted flour with 1 t. salt Contributed to the echo by: Janice Norman CHOCOLATE SOUR CHERRY CAKE Preheat oven to 350. Melt chocolate and butter together, let cool slightly. Beat egg yolks and sugar until lemon colored. Add chocolate and egg whites. Pour into a buttered 10-1/2" spring form pan. Sprinkle drained cherries evenly on top. Bake for 55 minutes. Cool for 15 minutes. Run knife around edge to loosen. Let cool completely and remove from pan. Servings: 10 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: BEEF AND MACARONI Categories: Beef, Pasta Servings: 4 1/2 c Onion Chopped 3/4 c Dry Macaroni 2 tb Beef Base 1 ts Sugar 1/3 c Celery Chopped 28 oz Crushed Tomatos 1 ts Dry Parsley 1/2 ts Red Pepper 1/3 c Green Pepper Chopped 3/4 lb Hamburger 1 cl Garlic Minced 1/2 c Dry American Cheese Contributed to the echo by: Janice Norman BEEF & MACARONI Place hamburger in large skillet. Separate into small pieces and saute till meat is brown. Remove meat from skillet and drain off most liquid. Place pasta in boiling water for 8 minutes and drain. Add 1-tbl olive oil to skillet and saute onion, celery, peppers, and garlic till soft. Add cooked pasta, hamburg, tomatos, bouillon, parsley, sugar and pepper. Toss ingredients. Simmer slowly for 20-minutes while stirring frequently. Serve when flavors have blended. A small bowl of dry American cheese should accompany the meal with crusty bread, and green salad. Serves [4] MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: LENTIL LOAF Categories: Meatloaf, Vegetarian Servings: 4 1 c Lentils cooked Please!) 1 md Onion, peeled and sliced 1/2 c Milk 1 Tomato, diced 1 tb Corn or peanut oil 1 1/2 c Bread crumbs 1/4 ts Garlic powder 1 tb Grated Parmesan (fresh 1 ts Salt Contributed to the echo by: Janice Norman Lentil Loaf Oil for loaf pan Saute onion and tomato in oil until onion is golden and tomato is soft. In a bowl mash up the cooked lentils a little. Add onion & tomato; mix in garlic powder, salt, milk, cheese, and 1 cup of the bread crumbs. Preheat oven to 350. Glop mixture into oiled loaf pan, sprinkle remaining crumbs on top and bake for 1/2 hour or until done. You could add a Tbs. of ketchup...you could put just about anything in there (celery, bell pepper...) Tonight I'm going to beat one egg and mix it in to make the loaf stick together better. And maybe add a touch of ketchup or BBQ sauce or something. You can serve with any sauce or gravy or anything. MMMMM