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MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: QUICK TURKEY DINNER Categories: Poultry Servings: 8 1 lb Ground raw turkey 1/2 c Egg Beaters (= 2 eggs) 1 cn Whole berry cranberry sauce 2 ts Instant chicken bouillon 1 c Cracker meal 2 tb Margarine 1/2 c Water Contributed to the echo by: Janice Norman Quick turkey dinner made with ground raw turkey. QUICK TURKEY DINNER Parsley for garnish Combine turkey, cracker meal and Egg Beaters in small bowl until well blended. Shape into 8 oval patties. Melt margarine in large skillet over med-high heat. Brown patties on both sides. Blend cranberry sauce, water and bouillon; pour over patties. Bring to boil. Reduce heat, cover and simmer until done, about 20 minutes. Arrange patties on serving plate, spoon sauce over them and garnish with parsley. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: TURKEY BURGERS Categories: Poultry Servings: 4 1 lb Ground turkey 1 Egg (or low cholesterol 1/2 c Minced onion Equivalent) 1/2 c Minced green pepper 1 c Plain bread crumbs 2 tb White wine (preferably) 3 tb Olive oil 1/2 ts Thyme Worcestershire sauce 1/2 ts Basil Your favorite burger buns 1/2 ts Ground pepper Sliced tomatos, relish, 1 ts Salt Catsup, etc. Contributed to the echo by: Janice Norman A quick burger recipe using ground turkey that makes a good ground beef substitute and is flavorful. A Turkey Burger Recipe Heat oil in skillet. Combine all other ingredients in a bowl and mix until well blended. Form into patties (6 to 8). Saute patties on each side until brown (2-4 minutes per side, depending on thickness). Drain, serve in buns as you would hamburgers, with appropriate accompaniments. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: RED WINE SUBSTITUTES Categories: Sauces Servings: 1 3/4 c Water Looks wrong) 1 ts Instant beef bouillon (I 1 tb Vinegar Looked it up and it still Contributed to the echo by: Cheryl Johns Substitutes for 3/4 cup Red Wine. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: ITALIAN SAUSAGE Categories: Italian, Pork Servings: 6 1 1/2 lb Italian sausage, cut into 1 lg Bay leaf Links Plenty oregano, basil, 1 Oil Marjoram 1 sm Onion, diced Pinch each thyme, rosemary 1 lg Green pepper, diced Dashes ground fennel, red 3 lg Cloves garlic, sliced Pepper flakes (optional) 16 cn Tomato sauce or whole Lots Parmesan cheese Tomatos, smooshed 6 oz Fresh mushrooms, 1/2'd or 6 cn Tomato paste 1/4'd 1 ts Sugar (to cut acidity of 1 2 slices American cheese (I Tomatos) Know, heretical but good) 8 oz Red wine Contributed to the echo by: Debra Heng SPAGHETTI SAUCE WITH ITALIAN SAUSAGE In a dutch oven, brown the sausages well (still in their casings) in a little olive oil. Use tongs to remove sausage to top of pot lid. Drain off fat if necessary, leaving about 1 T in pot. Toss in onion, green pepper and garlic and stir to coat, scraping up the brown bits from bottom of pot. Let cook for about 2 minutes, just 'til the onion and pepper begin to soften (do not brown). Return sausage to pot and stir in tomatos or sauce, paste, sugar, wine, seasonings and Parmesan. Simmer for 45-60 minutes. Meanwhile, saute mushrooms in a dab of butter, dash of olive oil, sprinkle of marjoram or basil and paprika. Add the mushrooms and any juice in the pan to the saucepan during last 15 minutes of cooking. Add optional American cheese a few minutes before serving, let melt & stir in. This really mellows out the sauce. Tips: You can brown pork shoulder blades or spareribs along with the sausage. Gives a great flavor and provides a 2nd meat course if you're having company. Use more or less wine, depending on whether you're using whole tomatos or sauce. Just aim for a nice thick sauce. Leftovers make great sausage sandwiches. I freeze mine a lot for quick meals later. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: YANKEE MAPLE CORN MUFFINS Categories: Breads Servings: 12 2 c Flour 1/4 c Light brown sugar 1 c Yellow cornmeal 1 c Milk 1 tb Baking powder 1/3 c Maple syrup 3/4 ts Salt 3/4 Stick butter, melted 2 Eggs Contributed to the echo by: Debra Heng YANKEE MAPLE CORN MUFFINS Mix flour, cornmeal, baking powder and salt in a large bowl. Whisk eggs and sugar in another bowl until smooth. Add milk and syrup and whisk. Pour over dry ingredients and add 4 T of the melted butter. Fold until moistened. Fill muffin cups and bake 25-30 mins. at 350. Brush tops with remaining 2 T of butter. Makes one dozen. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: BLUEBERRY CLAFOUTTI Categories: Breads Servings: 12 4 c Blueberries 2 ts Vanilla 1 c Milk 1 1/4 c Flour 1/3 c Sugar Dash salt 2 Eggs Contributed to the echo by: Debra Heng Originally from: "Victory Garden" BLUEBERRY CLAFOUTTI Grease & flour a suitable baking dish. Add berries. Combine milk, sugar, eggs, salt & vanilla. Add flour and beat with electric mixer until smooth. Pour over berries. Bake at 375 for 45 minutes or until golden & puffy. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: GARLIC CROUTONS WITH THYME Categories: Breads Servings: 1 2 cl Garlic, halved 2 c Bread, white, 1/2-inch 2 tb Butter, unsalted Cubes 1/2 ts Thyme, dried, crumbled Contributed to the echo by: Sallie Austin Originally from: Gourmet magazine Garlic Croutons with Thyme Rub a small heavy skillet with the cut side of the garlic and in it cook the garlic in the butter over moderately low heat, stirring, for 5 minutes, or until it is golden. Discard the garlic, add the bread cubes and the thyme, and cook the croutons, tossing them, until they are toasted lightly. Sprinkle the croutons with salt to taste and transfer them to paper towels to drain. Makes about a cup. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: LARGE GARLIC CROUTONS Categories: Breads Servings: 1 1 cl Garlic, large 12 French bread, slices 1/3 c Olive oil Salt, pinch Contributed to the echo by: Sallie Austin Originally from: The Ultimate Salad Dressing Book by Claire Stancer Large Garlic Croutons Crush the garlic with a pinch of salt. Whisk in olive oil. Brush on 12 1/4 ea 4-inch thick slices stale French bread. Bake in a preheated 325 degree oven until golden, about 15 minutes. Tear into smaller pieces, if desired. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: PARSLEY CROUTONS Categories: Breads Servings: 1 3 tb Butter, unsalted 2 tb Parsley, fresh, minced 3 Bread, white, slices Salt Contributed to the echo by: Sallie Austin Originally from: Bon Appetit magazine Parsley Croutons Cut bread slices into 1/2-in cubes. Melt butter in a heavy large skillet over medium heat. Add bread cubes. Season with salt. Cook until light brown, stirring frequently, about 5 minutes. Stir in parsley. Drain on paper towels. (Can be prepared 6 hours ahead. Cool completely. Cover tightly.) MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: UNO'S DEEP PAN PIZZA Categories: Italian Servings: 4 MMMMM------------------------------CRUST----------------------------------- 1 c Warm tap water (110-115°) 1/2 c Coarse ground cornmeal 1 ts Active dry yeast 1 ts Salt 3 1/2 c Flour 1/4 c Vegetable oil MMMMM-----------------------------FILLING---------------------------------- 1 lb Mozzarella, sliced 3 ts Dried oregano,OR 1 lb Sausage, removed from the 5 Fresh basil leaves, Casing and crumbled Shredded 1 cn Whole tomatos, drained and 4 tb Freshly grated Parmesan Coarsely crushed Cheese 2 c Cloves, peeled and minced Pour the warm water into a large mixing bowl and dissolve the yeast with a fork. Add 1 cup of flour, all of the cornmeal, salt, and, and vegetable oil. Mix well with a spoon. Continue stirring in the rest of the flour 1/2 cup at a time, until the dough comes away from the sides of the bowl. Flour your hands and the work surface and kneed the ball of dough until it is no longer sticky. Let the dough rise in an oiled bowl, sealed with plastic wrap, for 45 to 60 minutes in a warm place, until it is doubled in bulk. Punch it down and kneed it briefly. Press it into an oiled 15-inch deep dish pizza pan, until it comes 2 inches up the sides and is even on the bottom of the pan. Let the dough rise 15-20 minutes before filling. Preheat the oven to 500 degrees. While the dough is rising, prepare the filling. Cook the crumbled sausage until it is no longer pink, drain it of it's excess fat. Drain and chop the tomatos. When the dough has finished its second rising, lay the cheese over the dough shell. Then distribute the sausage and garlic over the cheese. Top with the tomatos. Sprinkle on the seasonings and Parmesan cheese. Bake for 15 minutes at 500 degrees. Then lower the temperature to 400 degrees and bake for 25 to 35 minutes longer. Lift up a section of the crust from time to time with a spatula to check on its color. The crust will be golden brown when done. Serve immediately. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: BAY SCALLOP STEW Categories: Stews, Shellfish Servings: 4 2 tb Chopped shallot 3 tb Snipped chives 2 tb Butter 1 lb Scallops OR 1 c Dry white wine 1/2 lb Scallops AND ** 1 c Heavy cream 1/2 lb Lobster meat ** 2 c Milk (not skim or 2%) 1 ts White pepper (or to taste) Contributed to the echo by: Janice Norman Originally from: the Sea view restaurant - Bar Harbor, Me. Bay Scallop Stew In heavy sauce pan saute shallots in butter, add wine; boil. Lower heat and simmer 2 min. Add scallops, simmer 5 min. Add milk, cream and chives. Stir until hot. Do not boil. salt and white pepper. Serve. prep time 30 - 45 min. **Alternative: 1/2 # scallop - 1/2 # lobster meat. Stew will separate slightly. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: CELEBRATION SHRIMP Categories: Prawns/mush Servings: 4 8 lg Prawns, shelled and Juice of 1 lemon, per four Deveined, per person People 1/2 c Sweet butter Fettucine noodles, cooked 2 cl Garlic, minced And drained 4 White mushrooms, cleaned, Grated Romano Cheese, to Per person Taste Contributed to the echo by: Janice Norman CELEBRATION SHRIMP In a frying pan, combine the garlic and butter over medium heat until the butter is melted. Place the shrimp and mushrooms in the pan and saute until shrimp is done, turning the shrimp and mushrooms occasionally. Put the hot fettucine noodles on each plate. Top with a serving of shrimp and mushrooms, leaving the butter/garlic mixture in the pan. Pour the lemon juice over the butter/garlic mixture and heat, stirring for 1-2 minutes. Pour the butter/garlic mixture over the fettucine. Shake the grated cheese over each serving (we let everyone do his/her own) and serve. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: CHICKEN YA-HAH! Categories: Chicken Servings: 4 2 Chicken breasts, split, (prepared if you must) Skinned and boned 1/2 ts Cumin 1 c Celery, coarsely chopped 1 tb Oregano, fresh (3/4 t if 1 c Onion, coarsely chopped Dried) 3 Jalapeno(s), fresh minced 1/4 c Red wine, (dry-ish) 1 tb Sesame oil, dark 4 Cloves garlic, crushed 1/2 ts Celery seed, whole 3 cn Tomato sauce 8 ts Water chestnuts, sliced 1/2 ts Curry powder (canned as a last resort) 1 tb Szechwan chili sauce 2 tb Chili powder, home made Oil for saute Contributed to the echo by: Janice Norman Chicken "Ya-hah!" Saute the celery, onions and garlic in the oils while you cut the chicken into bite-sized pieces. When the onion is translucent add the chicken, celery seed, jalapenos and water chestnuts. Saute until chicken is barely done... add the remaining ingredients, cover and simmer for an hour. Serve over either cornbread, rice or pasta... they're all good. Enjoy! MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: GOURMET CHILI POT PIE TOPPING Categories: Pies Servings: 6 1 c All purpose flour 3/4 c Milk 1 c Yellow corn meal 1 Egg, lightly beaten 3 tb Sugar 1/2 c Grated cheddar cheese 2 ts Baking powder 2 ts Chopped chilies, or to 3 tb Butter, melted and cooled Taste Contributed to the echo by: Janice Norman Originally from: Joan Gruzen GOURMET CHILI POT PIE TOPPING (from Joan Gruzen) Into a bowl sift together the flour, cornmeal, sugar, baking powder. Add the butter, milk and the egg, and stir the batter until it is just combined. Stir in the cheddar and the chilies and cover the top of the casserole in which you have the chili. Bake the potpie in the middle of a preheated 400 oven for 10 minutes. Reduce the heat to 350 and bake the potpie for 30 minutes more. Servings: 6 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: HAM AND REDEYE GRAVY Categories: Sauces Servings: 1 4 tb Drippings from 4 half-inch Sugar Baked ham steaks 1/2 c *strong* fresh-brewed black 1/4 c Firmly packed *light* brown Coffee Contributed to the echo by: Janice Norman HAM & REDEYE GRAVY Remove the ham steaks from their fry-drippings and measure out 4 tbsp. of the fat. Dispose of the rest. Stir the sugar into the pan at LOW heat, stirring constantly, until the sugar dissolves. Add the coffee, and simmer until the gravy turns a rich brown (maybe 5 minutes or so). DO NOT ALLOW THE GRAVY TO BOIL! Pour the gravy over the ham and serve. (NOTE): If you're using uncooked slices of a salty, dry-cured ham, add a cup of water to the skillet along with the ham. The ham will absorb all the water by the time it's cooked through. Add more water if the original amount is absorbed too quickly. If you're using salt pork, or pork belly fat (like bacon, but unsmoked), be sure to blanch it before using. To blanch, cover with cold water, bring to a boil, simmer 3 minutes, then drain. Fry a little chunk, and if it's still too salty, blanch it again. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: MEDALLIONS OF PORK W/RED WINE SAUCE Categories: Pork Servings: 8 8 Slices boneless loin of 2 tb Finely chopped shallots Pork, 3 oz each, trimmed of 2 tb Butter Fat 1 tb Freshly grated ginger 1 Whole clove 1/2 ts Dried thyme OR 1/2 c Red wine 2 Springs of fresh 1 ts Balsamic vinegar 1 Bay leaf 2 ts Honey Salt and pepper to taste 1 tb Olive oil Contributed to the echo by: Janice Norman Originally from: 60 minute Gourmet -- NY Times. Medallions of Pork with Red-Wine Sauce Place pork slices on a flat surface. Pound lightly with a mallet. Sprinkle with salt and pepper. Combine ginger, thyme, vinegar, bay leaf, clove, wine, and honey in a bowl and blend well. Place sliced pork in a dish and pour mixture over it. Marinate for 10 minutes. Drain the pork medallions and pat dry. Reserve marinate. Place meat in a single layer in skillet in the hot oil. Cook for 5 minutes, turn and cook for 5 minutes more over medium high heat. Reduce heat and cook meat for 2 minutes more. Transfer meat to a dish and keep warm. In skillet add the shallots and cook stirring until wilted. Add the reserved marinate and cook, stirring and scraping the bottom. Cook until marinate is reduced to 3/4 its original amount. Swirl in the butter and pour the sauce over the medallions. Remove bay leaf and sprigs of thyme before serving. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: PORK CHOPS W/APPLES & SWEET & SOUR Categories: Pork Servings: 8 8 1/2 in thick boneless pork 2 tb Red wine vinegar Chops 3/4 c Chicken broth 2 Cooking apples (granny 1 tb Honey Smiths), about 1 lb. 1 ts Tomato paste (just to give 1/4 c Flour Red color, sometimes I 2 tb Oil Substitute 2 tb Finely chopped shallots (or 1 tb Catsup) Onions) Salt and pepper to taste Contributed to the echo by: Janice Norman Originally from: the N.Y. Times Pork Chops with Apples and Sweet and Sour Sauce Sprinkle chops with salt and pepper to taste and set aside. Cut the Apples into quarters. Peel the quarters and discard the core. Dredge the chops in flour. Heat the oil in a large heavy skillet, and add the chops. Cook until well browned on one side, about 5 minutes. Turn the chops and continue cooking about 5 minutes. Remove the chops, and add the quartered apples. Cook about 2 minutes turning the apples often. Remove the apples and pour off the fat from the skillet. Add the shallots and vinegar and cook briefly, stirring with a wooden spoon. Add the broth and honey. Cook 1 minute and stir in the tomato paste. Return the chops and apples to the skillet. Spoon sauce over them, and cover closely. Cook ten minutes, and serve chops covered with sauce. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: ROCK SHRIMP CHOWDER Categories: Stews, Shellfish Servings: 8 2 lb Rock shrimp 1/2 ts Thyme 1 c Celery, diced 1 ts Chopped garlic 1 c Chopped onion 1/2 c Flour 1 c Chopped carrots 1 Tomato, diced medium 1/4 lb Butter or margarine 1 Green pepper, diced medium 1/4 ts Black pepper (optional) 2 Tomatos, diced medium 1 ts Curry powder Chopped parsley for garnish 1 1/2 ts Chili powder Contributed to the echo by: Janice Norman Originally from: Chef Tom Hietpas Rock shrimp chowder from the Black Tulip Restaurant in Cocoa, Florida. Rock Shrimp Chowder Peel the shrimp and boil the shells in 1 gallon water with the scraps from chopping the onion and celery and 2 teaspoons salt. Reduce the liquid to 1/4 or about 1 quart of stock and strain. Blanch the shrimp in the stock. Do not overcook. Strain and reserve shrimp and stock for soup. Saute the celery, carrots and onion. Add black pepper, curry powder, chili powder, thyme and chopped garlic. Add flour and mix well. Gradually add 1 quart of hot shrimp and stock and simmer for about 15 minutes on low heat. Add diced tomato, green pepper and potatoes to stock mixture and continue to simmer until potatoes are tender. Add salt to taste and rock shrimp just before serving. Serve topped with oyster crackers and fresh chopped parsley. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: WHOLE WHEAT PIZZA CRUST Categories: Breads Servings: 1 1 1/2 c Warm water 1 c White all-purpose flour 2 tb Veg. oil (enough to make a satiny 3 tb Honey Dough) 1 tb Salt 1 ts Yeast 2 1/2 c Whole wheat flour Cornmeal for shaping surface 2 tb Gluten flour (opt.) Contributed to the echo by: Janice Norman Whole wheat pizza WHOLE WHEAT PIZZA CRUST Dissolve yeast in water. Add oil, honey, salt, and 1 cup whole wheat flour, and mix well. Cover and set in warm place until light and bubbly. Add remaining wheat flour and as much white flour as the dough wants. Knead for 10 minutes or more. Grease top of dough, put in oiled bowl, cover, let rise 35-45 minutes. After 1st rise, punch down, knead briefly, allow it to rest about 10 minutes -- pat it down occasionally. Heat pizza stone in 400F oven. On a cornmeal-covered board (lots of cornmeal), roll, pound, and push dough into a circle. Take out stone, slide dough onto it, top with sauce and pizza ingredients. Cook pizza 10 to 15 mins. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: SHRIMP AND FETA ALLA GRECQUE Categories: Greek, Shellfish Servings: 6 1 lb Shrimp, medium, cleaned, 1 tb Parsley, chopped Cooked 1 tb Basil, fresh, chopped 1 lb Feta cheese, * 1 tb Dill, fresh, chopped 1 c Scallions, sliced 1/2 ts Salt 1 tb Tomato sauce 1/4 ts Pepper 1/2 c Olive oil 1 1/2 lb Fettuccine, or flat 1/4 c Lemon juice, fresh Noodle ** Contributed to the echo by: Jean Hores Originally from: Kitchen Aid Cook Book Shrimp and Feta Alla Grecque * feta cheese, drained and coarsely crumbled ** noodles, cooked and drained Combine shrimp, feta cheese, scallions in a large bowl. Add tomato sauce, olive oil, lemon juice, parsley, basil, dill, salt, and pepper; mix well. Cover and refrigerate 1 hour. Toss shrimp mixture with hot noodles and serve immediately or refrigerate 1 hour and serve cold. Servings: 6 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: HOT APPLE MUFFIN Categories: Breads Servings: 24 MMMMM-----------------------------TOPPING---------------------------------- 4 Apples, red, medium, 3 tb Sugar Dessert 2 ts Cinnamon, ground MMMMM--------------------------MUFFIN BATTER------------------------------- 2 c Flour, all-purpose 2 Eggs 1 ts Salt 2/3 c Milk 1 tb Baking powder 1/4 c Butter, melted 1/4 c Sugar 1 c Apples, peeled, chopped, Contributed to the echo by: Jean Hores Originally from: BETTER BAKING Hot Apple Muffins TOPPING: To prepare the topping, core and peel the apples, keeping them whole. Cut each one into 4 to 5 thick rings. Mix the sugar and cinnamon together and coat the apple rings. Reserve. MUFFIN: Sift together the dry ingredients in a mixing bowl. In another bowl beat the eggs, add the milk and melted butter. Stir the liquid very quickly into the flour mixture - do not beat and do not worry about lumps. Speed is essential. Fold in the chopped apples. Fill 24 (5in.) greased muffins tins or paper cases, filled to one-third, and put one cinnamon apple ring on each muffin. Bake in a preheated hot oven 425F, for 15 to 25 minutes, until cooked. Remove from tins and serve hot. Servings: 24 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: SPINACH & FETA CHEESE QUICHE Categories: Greeks, Cheese, Eggs Servings: 6 10 oz Spinach, frozen, chopped, * 2 tb Parsley, chopped 4 Eggs, beaten 1/4 lb Feta cheese, crumbled 3/4 c Cream 3 tb Parmesan or Romano 1 1/4 c Milk Cheese ** 2 tb Lemon juice Contributed to the echo by: Jean Hores Originally from: THE FRUGAL GOURMET ~ JEFF SMITH Spinach and Feta Cheese Quiche (Jeff Smith) Salt and pepper to taste Quiche Crust, baked, cooled * defrost spinach and squeeze out as much moisture as possible; it should be fairly dry. ** cheese is better if fresh-grated. Mix the eggs, cream, and milk. Add the salt and pepper, lemon juice, and parsley. Stir in the spinach and feta cheese. Fill the quiche crust, and place the Parmesan on top. Bake at 375 F. for 30 to 40 minutes, or until a knife inserted in the center comes out dry. Cool for 10 minutes before serving. Can also be served at room temperature. Servings: 6 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: FETA & RICOTTA CHEESE FONDUE Categories: Greek Servings: 4 3 tb Butter or margarine 1 Lemon, juice of 4 oz Feta cheese 1/2" cubes 1 tb Parsley, minced (optional) 1/8 ts Pepper, black 1 c Ricotta cheese This will taste very Greek to you. Be sure to drain the spinach well. Contributed to the echo by: Jean Hores Originally from: QUICK, THRIFTY COOKING Feta and Ricotta Cheese Fondue Melt the butter in a heavy 8-inch skillet or a 1 quart saucepan over low-heat. Add the feta and ricotta cheese, and pepper. Cook, stirring constantly, and mashing the cheeses slightly, until they soften and begin to bubble - about 5 minutes. Stir in lemon juice, and garnish with the parsley if desired. Serve at once; as the fondue cools, it loses flavor. VARIATIONS: Substitute Fontina cheese for the Feta Cheese or you can substitute cottage cheese for the ricotta. You can make both of these substitutions. Servings: 4 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: CHOCOLATE CANDY SQUARES Categories: Candies, Chocolate Servings: 24 1/2 c Margarine (melted) 1 1/2 c Flaked coconut 2 c Vanilla wafer crumbs 2/3 c Evaporated milk 1 c Chopped walnuts 1 c Brown sugar (firmly packed) 6 oz Pkg. chocolate chips Contributed to the echo by: Laurie Gill Pour melted butter in bottom of 13x9" baking pan. Sprinkle vanilla wafer crumbs evenly over butter. Sprinkle walnuts over crumbs, chocolate chips over walnuts and coconut over chocolate. Combine evaporated milk with brown sugar. Stir until smooth. Pour evenly over layers. Bake at 350 degrees for 25 minutes. Cool for 1 hour. Cut into 1-1/2 ea squares. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: CRUNCHY PEA SALAD Categories: Salads Servings: 4 10 oz Fresh or frozen peas 1/4 c Diced green onion 1/4 c Crisp bacon (crumbled) 1 c Cashews 1 c Diced celery 1/2 ts Dijon mustard 1/2 c Sour cream 1 cl Garlic (minced) 1 c Chopped celery 1 c Prepared Hidden Valley Ranch Contributed to the echo by: Laurie Gill ORIGINAL RANCH salad dressing Rinse peas in hot water (or steam if fresh); drain. Combine vegetables, nuts, and bacon with sour cream. Mix dressing, mustard and garlic together; pour over salad mixture. Toss gently. Chill. SERVES 4 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: PICKLED PEACHES Categories: Pickles Servings: 3 7 lb Peaches, small 1/2 c Water 3 lb Sugar 1 ts Cinnamon, ground 1 1/2 c Vinegar, cider Cloves, whole Contributed to the echo by: Sam Waring Originally from: Mrs. Donald E. Jefferson, Caroline Co., MD, per the Hammond-Harwood House Cookbook PICKLED PEACHES Peel peaches and stick a clove in each. Mix the sugar, vinegar and water and bring to a boil. Add enough peaches to be covered by syrup. Cook until a straw pushes easily through to the pit. Pack into hot sterilized jars, fill with hot syrup and seal the jars. Process 25 minutes in a boiling water bath. Makes about 3 quarts. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: CRAB MUFFINS Categories: Shellfish, Appetizers Servings: 24 1/2 lb Crabmeat (7 oz. can) 2 tb Mayonnaise 1 Stick margarine 1/2 ts Season salt 1 Jar Old English Cheese 6 English Muffins 1/2 ts Garlic salt Contributed to the echo by: Theresa Merkling CRAB MUFFINS Mix together all except muffins. Spread on muffins. Cut muffins into quarters. Freeze on cookie sheet. Put in bag and store in freezer until needed. Broil and serve. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: MEXICAN CORNBREAD #2 Categories: Breads Servings: 8 1 1/2 c Plain cornmeal 1 ts Butttermilk 1 ts Salt 2 Jalopeno peppers (chop fine) 3 ts Baking powder 2 c Sharp cheese - grated 1 c Cream style corn 1/2 c Chopped onion 2 Eggs or egg sub. 2/3 c Cooking oil 1 lg Bell pepper (chop fine) Few shakes garlic powder Contributed to the echo by: Karen Lamm Originally from: Mom Mexican Cornbread Mix all ingredients except cheese. Heat greased iron skillet and pour 1/2 the mixture into the pan. Put 1/2 of the grated cheese on top, then pour remaining mix over it. Put rest of the cheese on top. Bake for 35 minutes at 350F. Cool for at least 30 minutes before cutting. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: SPAGHETTI ALL'AGLIO E PEPERONCINO PICCAN Categories: Italian, Pasta Servings: 4 2 tb Olive oil 1 tb Chopped parsley 4 Ripe tomatos, peeled and 1 lb Spaghetti Chopped 1/2 c Freshly grated Parmesan 3 cl Garlic, finely chopped Cheese 1 ts Crushed red pepper Salt to taste Originally from: COSTA Cruise Lines via Tom Dickman SPAGHETTI ALL'AGLIO E PEPERONCINO PICCANTE (Spaghetti W/Garlic And Red Pepper) Heat olive oil in a large skillet and add tomatos, garlic and crushed pepper and simmer 2 minutes longer. Meanwhile, heat 4 to 6 quarts water in a large pot. Add salt to taste and the spaghetti. Bring to boil and boil about 8 minutes, until spaghetti is "al dente." Do not over cook. Drain and add to the skillet. Heat through and serve sprinkled generously with Parmesan cheese. Serves 4 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: FIDO'S FAVORITE TREATS Categories: Dog biscuit Servings: 10 1 c Uncooked Oatmeal 1/3 c Margerine 1 ts Bouillon Granules 1 1/2 c Hot Water 3/4 c Powdered milk 3/4 c Cornmeal 1 Egg, Beaten 3 c Whole Wheat Flour In a large bowl pour hot water over oatmeal, margerine, and bouillon granules: let stand 5 minutes. Stir in powdered milk, cornmeal and egg. Add flour, 1/2 cup at a time, mixing well after each addition. Knead 3 to 4 minutes, adding more flour if necessary to make a very stiff dough. Pat or roll dough to 1/2 inch thikness. Cut into bone shapes and place on a greased baking sheet. Bake in a 325 degree oven for 50 minutes. Allow to cool and dry out until hard. Makes approximately 1 3/4 pounds. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: FIDO'S CHEESE NUGGETS Categories: Dog biscuit Servings: 10 1 c Uncooked Oatmeal 1/4 c Margerine 1 1/2 c Hot Water or Meat Juices 1/2 c Powdered Milk 4 oz (1 cup) Grated Cheese 1/4 ts Salt 1 Egg, Beaten 1 c Cornmeal 1 c Wheat Germ 3 c Whole Wheat Flour In large bowl pour hot water over oatmeal and margerine: let stand for 5 minutes. Stir in powdered milk, grated cheese, salt and egg. Add cornmeal and wheat germ. Mix well. Add flour, 1/3 cup at a time, mixing well after each addition. Knead 3 or 4 minutes, adding more flour if necessary to make a very stiff dough. Pat or roll dough to 1/2 inch thikness. Cut into bone shaped biscuits and place on a greased baking sheet. Bake for 1 hour at 300 degrees. Turn off heat and leave in oven for 1 1/2 hours or longer. Makes approximately 2 1/4 pounds. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: FIDO'S RANCH BISCUITS Categories: Dog biscuit Servings: 10 1 pk Dry Yeast 1/2 c Warm Water 2 c Warm Chicken or Beef Broth 1/2 c Powdered Milk 1/4 c Margerine or Hamb. Grease 1/4 c Honey 1 Egg, Beaten 1/4 ts Salt 2 c All Purpose Flour 1 c Cornmeal 1 c Wheat Germ 2 c Cracked Wheat 4 c Whole Wheat Flour In small bowl, dissolve yeast in warm water. In large bowl combine broth, powdered milk, margerine, honey, egg and salt. Add yeast/water and mix well. Stir in flour, cornmeal, wheat germ and cracked wheat. Mix well. Add whole wheat flour, 1/2 cup at a time, mixing well after each addition. Knead in the final amounts of flour by hand and continue kneading for 4 or 5 minutes until dough is not sticky. Pat or roll dough to 1/2 inch thickness and cut into bone shapes. Place on a greased cookie sheet, cover lightly and let set for 20 minutes. Bake in a 350 degree oven for 45 minutes. Turn off heat and leave in oven several hours or over night. Makes approximately 3 1/2 pounds. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: FIDO'S REWARDS Categories: Dog biscuit Servings: 10 3/4 c Hot Water or Meat Juices 1/3 c Margerine 1/2 c Powdered Milk 1/2 ts Salt (optional) 1 Egg, Beaten 3 c Whole Wheat Flour In a large bowl pour hot water over margerine. Stir in powdered milk, salt and egg. Add flour 1/2 cup at a time mixing well after each addition. Knead 3 to 4 minutes, adding more flour if necessary to make a very stiff dough. Pat or roll to 1/2 inch thickness and cut into bone shapes. Place on a greased baking sheet and bake at 325 degrees for 50 minutes. Allow to cool and dry out until hard. Makes approximately 1 1/4 pounds. Costs approximately $.25 per pound. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Cape Cod Cranberry Bread Bake Categories: Breads Servings: 8 1 Orange;large, seedless 1/2 c Heavy cream 2 c Cranberries;picked over 3 tb Grand Marnier liqueur 2 1/4 c Sugar 1 ts Vanilla 1/3 c -Water 8 oz French bread loaf;or Italian 2 Eggs, large -trimmed of crusts, cut in 1 pn Cinnamon;ground -thin slices 1 1/2 c Milk Heavy or whipping cream From Massachusettes' Cape. Delightfully different for Thanksgiving, Finely grate the peel from the orange. Remove the skin and membranes for the orange. Section the orange and cut each section across into thin slices. Combine the orange peel, orange slices, cranberries 1 1/2 cups sugar and the water in a medium saucepan. Heat to boiling; reduce the heat. Simmer covered 10 minutes. Remove cover and continue to cook until slightly thickened, about 5 minutes. Remove from heat. Preheat the oven to 325F. Beat the eggs with the cinnamon in a large bowl until light. Beat in the remaining 3/4 cup sugar, the milk and 1/2 cup cream, Grand Marnier liqueur and vanilla. Place a layer of bread over the bottom of a buttered 2 qt souffle dish. Using a ladle, add enough egg mixture to cover the bread. Spoon one third of all the cranberry mixture over the top. Repeat the layers two more times, adding all the egg mixture to the dish before spooning on the last third of the cranberries. Bake until firm, about 1 hour. Serve slightly warm or at room temperature with heavy cream. SERVES:8 SOURCE:_As American As Apple Pie_ MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: POULET CHASSEUR Categories: Poultry, Main dish Servings: 6 2 Chickens (3-1/2 to 4 lbs ea) 2 c Low-sodium chicken broth - cut up 2 tb Tomato paste Salt and pepper; as desired 2 Bay leaves 1/3 c Cooking oil 1/2 lb Bacon; cut into 1/2-in cubes 2 md Onions 1/2 lb Mushrooms, sliced - peeled and roughly diced 1/4 c Brandy 2 md Carrots; roughly diced 1/4 c Milk 1 Celery stalk; roughly sliced 1/4 c Cream 1 tb Minced garlic 1 tb Chopped fresh tarragon 4 tb All-purpose flour PREHEAT OVEN TO 325F. Pat the chicken pieces dry and sprinkle with salt and pepper. Heat the oil in a large covered oven-proof casserole or Dutch oven over medium-high heat on top of the stove. Add the chicken pieces and brown well on all sides, about 7 minutes. The chicken should not crowd the pan so you may have to perform this operation in batches. Remove pieces to a plate as they are done. Discard all but 2 tablespoons oil, reduce heat to medium and replace skillet on the stove top. Add onion, carrot, celery and garlic and cook about 3 minutes. Sprinkle with flour and cook, stirring, another minute. Add the stock, tomato paste and bay leaves. Replace the chicken thighs and drumsticks in the casserole with any accumulated juices from the chicken. Cover and bring to a boil. Place the casserole in the oven. After 15 minutes, add the reserved breasts and cook 20 minutes longer. Remove from the oven, remove the chicken from the casserole and set aside. Strain the sauce through a fine sieve and discard vegetables. Place bacon in another medium oven-proof pot on the stove over medium heat and cook, stirring occasionally, for 5 minutes. Pour off excess fat and add the mushrooms, brandy, milk, cream and braising sauce. Mix well. Arrange chicken pieces on the bacon-mushroom mixture, cover and place in the oven for 15 minutes or until bubbling hot. To serve, arrange the chicken pieces on a platter and spoon the bacon, mushrooms and sauce over the top and garnish with tarragon. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: PRESSED SANDWICH Categories: Sandwiches Servings: 4 8 oz Cooked meat or poultry 1/4 c Olive oil - diced or sliced 1 md Onion 2 Long loaves French bread - peeled & thinly sliced -=OR=- Italian bread 4 sl Brie cheese, 2 oz each 8 Bacon rashers DEFROST COOKED MEAT, if necessary. Cut the ends off the bread and cut each loaf in half the short way. Remove the center of the bread. (Save the white centers for breadcrumbs.) Set the hollow loaves aside. Arrange the bacon in a large skillet or fry pan and place over medium heat. Cook, turning once, until crisp. Remove the bacon, drain on paper towels and discard the fat in the pan. Replace the pan on the stove, add 2 tablespoons oil and the onions. Cover and cook until soft, about 7 minutes. Uncover, increase heat to high and cook, stirring often until onions begin to dry out and turn a light golden color, another 10 minutes or so. Remove from the heat, scrape the onions into a bowl and set aside. Stuff a cheese slice and a bacon rasher in each loaf of bread. Using the handle of a large wooden spoon, stuff in the meat and onions. Choose a skillet or roasting pan large enough to hold 4 sandwiches and choose a flat cover that is smaller than the pan. Heat half the remaining oil over low heat, place the sandwiches in the skillet with the cover on top of the sandwiches. Place a 2-pound weight on the cover and cook for about 5 minutes. Remove the cover, turn the sandwiches and add the remaining oil. Replace the cover and press down with the weights. Cook another 5 minutes. Remove the sandwiches from the heat and keep warm in a 250F oven while you cook the remaining 2 sandwiches. To serve, cut each sandwich in half, then diagonally cut each half into triangular pieces. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: PUMPKIN CASSEROLE Categories: Side dish, Vegetable, Casseroles Servings: 6 1 1/2 lb Fresh pumpkin meat 2 Eggs 1 lg Onion; finely chopped 3/4 c Milk 1/2 ts Salt; or as desired 3/4 c Farmers cheese 1/4 ts Ground white pepper -OR- hoop or ricotta cheese 2 tb Unsalted butter; melted Pumpkin dishes don't have to be sweet. This one is perfect with roast pork. Hollow out a small pumpkin to serve this in for a special presentation. PREHEAT OVEN TO 375F. Using a paring knife or vegetable peeler, peel and discard outer skin of the pumpkin. Slice the pumpkin into 1/4-inch slices and place in a mixing bowl. Add the onion, salt, pepper and butter and toss well. Pour contents of the bowl into a 9-inch round or square greased baking dish, cover with foil and place in the oven. Bake for 30 minutes. Meanwhile, beat eggs, milk and cheese together until smooth. Remove the baking dish from the oven, remove the cover and pour the cheese mixture over the top. Replace in oven, uncovered, another 20 minutes. The gratin is done when it turns golden brown. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: PUREE OF SWEET POTATO SOUP Categories: Soups, Vegetables Servings: 6 1 tb Flavorless cooking oil 1/2 ts Nutmeg 1 md Onion; chopped 1 ts Salt; or to taste 6 c Low-sodium chicken broth 1/4 ts White pepper -OR water, or a mixture 1/2 c Chunky cranberry sauce 1 1/4 lb Sweet potatoes Sour cream - peeled and roughly diced HEAT OIL IN A POT over medium heat; add onions. Cook, stirring, for 5 minutes. Add stock, potatoes, nutmeg, salt and pepper. Raise heat to high, cover and bring to a boil. Reduce heat to low and simmer, uncovered, for 30 minutes. Remove from heat and puree the soup in batches. Replace pureed soup in a pot and reheat, covered, over low heat. To serve, place a dollop of cranberry sauce and sour cream in the bottom of each soup bowl. Transfer piping hot soup to a tureen or pitcher and ladle into bowls at the table. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: PUREE OF TOMATO SOUP Categories: Soups Servings: 6 1/4 c Virgin olive oil 3 tb Chopped fresh herbs 1 md Onion - any combination of Basil, - peeled and roughly diced - Oregano, Thyme & Marjoram 1/2 tb Minced garlic Salt; to taste 2 lb Plum tomatoes,pref. overripe Freshly ground pepper 1 c Dry white wine - to taste HEAT THE OLIVE OIL in a 3-quart heavy stock pot over low heat. Add the onions and cook slowly, without coloring, for about 7 minutes. Add the garlic, tomatoes, white wine and herbs. Cover and cook over low heat about 30 minutes, breaking up the tomatoes with a wooden spoon as they soften. Strain and reserve the liquid. Place the tomatoes in a blender or processor and puree until very smooth. Add the reserved liquid to the tomato puree and pass the soup through a strainer to remove the tomato skins and seeds. Taste for salt and pepper. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: RACK OF LAMB WITH BACON VINAIGRETTE Categories: Meats Servings: 6 2 Trimmed lamb racks 1 ts Kosher salt - 8 ribs each 1 ts Ground black pepper 1/4 c Olive oil 1/2 lb Bacon; cut in 3/4-in pieces 2/3 c Red wine vinegar 1/2 c Low-sodium chicken broth 1 ts Minced garlic 1 tb Dijon mustard 1 ts Ground coriander HAVE YOUR BUTCHER TRIM the racks, exposing the bone. Remove the outer layer of fat and discard. Lay the racks in a glass dish and sprinkle with 1 tablespoon oil, 1/4 cup vinegar, garlic, coriander, salt and pepper. Cover and let stand at room temperature for 1 hour. Preheat oven to 450F. Pat racks dry and place fat side up in a roasting pan. Place in oven for 10 minutes, reduce heat to 350F and continue to roast another 15 minutes for medium rare, 18 to 20 minutes for medium. Meanwhile, place the bacon in a 10-inch skillet over medium heat and cook 3 to 4 minutes. Set the skillet aside. Remove the lamb from the oven and pour out the fat. Add chicken broth and stir to dissolve and scrape up any brown bits that have stuck to the bottom of the pan. Pour liquid into the skillet with the bacon. When it's time to put dinner on the table, cut the racks into chops and arrange them on a platter. Pour any juices from the lamb into the saucepan. Place the skillet over high heat, bring to a boil and add the mustard. Remove from the heat, beat in the rest of the oil and pour the sauce over the lamb. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: RED BEANS, PASTA, SAUSAGE & TOMATOES Categories: Main dish, Casseroles Servings: 4 3/4 c Dry red beans 6 Italian-style sausages 12 Ripe plum tomatoes; -=OR=- - each cut in 2-or-3 pieces 28 oz -Can whole peeled tomatoes 1 tb Minced garlic 1/2 lb Rigatoni 1/2 c White wine -=OR=- other tubular pasta 1 tb Fresh oregano leaves; -=OR=- 2 lg Swiss Chard leaves 1 ts -Dried oregano leaves - (red or green) 1/2 ts Salt; or as desired 1 tb Olive oil 1/2 ts Ground black pepper PLACE BEANS IN A POT with enough water to barely cover, cover the pot and cook over low heat until beans are barely soft, about 2 hours. Add water to keep the beans just covered as necessary. When beans are done, remove from heat, drain and set aside. Meanwhile, cut the stems out of fresh tomatoes and plunge them into boiling water for barely 1 minute, or until skins crack. Remove from water, peel the tomatoes, cut them in half crosswise and squeeze out the seeds. If using canned whole tomatoes, cut them in half and squeeze out seeds. Cut each tomato half in quarters and set aside. Cook pasta until barely soft according to the manufacturer's directions. Drain and mix with the beans. Lay the chard leaves on a work surface and cut out the center stem. Roughly chop the leaves and thinly slice the stems. Set aside. PREHEAT OVEN TO 350F. Combine oil and sausages in a Dutch oven, place over medium heat and cook 3 minutes. Pour off the fat, add the garlic and cook, stirring, another minute. Add the tomatoes, beans and pasta, wine, oregano, chard stems, salt and pepper. Cover and place in the oven for 20 minutes. When it's time to get dinner on the table, add chopped chard to the casserole. If the casserole appears dry, add up to 1 cup water. Replace in the oven for 5 minutes. Serve piping hot from the oven and offer grated cheese. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: RED WINE-AND-GARLIC POT ROAST Categories: Meats Servings: 4 2 tb Cooking oil 1 ts Whole black peppercorns 1 Beef round or rump roast 2 Bay leaves -(about 4 lb) 1 1/2 ts Chopped fresh thyme leaves 2 md Carrots; roughly diced -=OR=- 1 Celery stalk; roughly sliced 1/2 ts -Dried thyme leaves 24 Garlic cloves; peeled 1 c Low-sodium chicken broth 2 c Dry red wine 2 tb Butter Salt; to taste HEAT THE OIL over medium heat on the stove top in a heavy pot with a lid or a Dutch oven. Add the roast and surround it with carrots, celery and garlic. If cooking the roast on the stove top, cover the pot tightly and reduce heat to low. Use a burner heat diffuser if you have one. If using the oven method, cover tightly and place on the middle rack of the oven. Cook for 30 minutes. Remove cover, add the red wine, salt, pepper, bay leaves and thyme. Replace cover and continue to cook for 2 1/2-to-3 hours. Transfer the roast from the pot to a baking dish, cover and keep warm in the turned-off or slow oven for up to 15 minutes. Place the pot on top of the stove over medium heat and add the broth and butter. Cook, stirring vigorously until the butter is incorporated. Remove the roast from the oven, slice into serving pieces and arrange on a serving platter. Strain the pan juices over the roast, pressing the vegetables against the sieve or strainer to extract all their juices. Serve immediately and pass any extra sauce in a sauce boat. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: ROAST PORK LOIN Categories: Meats Servings: 8 1 tb Salt -(about 6-to-7 lbs and Freshly ground pepper - containing 11-or-12 chops) - to taste 1 md Onion 1 tb Fresh thyme leaves; -=OR=- - peeled and roughly chopped 1 ts -Dried thyme 2 Celery stalks 1 tb Finely minced garlic - roughly sliced 3 tb Olive oil 2 tb Flour 1 ts Ground coriander 2 c All-purpose broth 1 Pork loin, with rib bones -OR low-sodium chicken broth - chine bone removed, 1 c Southern Comfort COMBINE SALT, PEPPER, THYME, garlic and oil in a blender or small food processor and blend to a paste-like consistency. Scrape into a small bowl. Place pork on a work surface, rub the surface with all the herb paste and place the loin in the refrigerator for 2 hours or up to 8 hours. Preheat oven to 400F. Place the pork in the oven on a rack in a roasting pan and immediately reduce heat to 350F. Roast for 2 hours. After 1 hour add the onions and celery. As the roast cooks, remove any excess fat with a basting bulb. The pork juices should run barely pink and the roast will continue to cook while it "rests." A meat thermometer should read 165F-to-170F in the thickest part of the roast. Remove the roasting pan from the oven and increase the heat to 425F. Remove the roast to a plate to rest for 30 minutes before carving. Add the flour to the vegetables in the roasting pan, mix and replace in the oven for 15 minutes. Transfer the roasting pan to the stovetop, place over medium heat and add the broth, Southern Comfort and any juices that have escaped from the pork. Cook, stirring, until the gravy thickens. To serve, cut the loin into individual chops and arrange on a serving platter. Strain the gravy through a sieve or strainer into a sauceboat and serve on the side. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: ROSTI POTATOES Categories: Side dish, Vegetables Servings: 2 1 lg Potato 2 tb Butter Salt and pepper; to taste PEEL THE POTATOES and shred them by hand. Add the salt and pepper and mix. Melt the butter in a 6-inch or 8-inch teflon frying pan over medium heat and add the potatoes. Cook without stirring for about 10 minutes. Gently press down on the potatoes to compact them. Flip the pancake and cook until golden on the second side, another 5 to 7 minutes. Add more butter to the pan if necessary. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: RUSSIAN PICKLED WHITEFISH Categories: Fish, Seafood, Russian Servings: 4 4 Pieces of whitefish fillet 1 c White wine - (about 6 oz each) 1/4 c Vinegar 1 Onion; thinly sliced 1/4 c :water 1 tb Mustard 2 tb Chopped fresh dill 1 ts Whole coriander seed Salt and pepper; to taste 1 ts Minced garlic PREHEAT OVEN TO 375F. Place the whitefish in a baking dish just large enough to hold the fillets comfortably, spread the onions over the top and set aside. Combine mustard, coriander, garlic, wine, vinegar, water, dill, salt and pepper in a small pot. Place over high heat, quickly bring to a boil and pour over the whitefish fillets. Cover the baking dish and place in the oven for 5 minutes. Remove from the oven, let cool to room temperature and place in the refrigerator. Serve chilled. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: SAGE DRESSING Categories: Side dish, Poultry Servings: 1 1 c Butter; melted 1 c Minced fresh parsley 3 c Chopped onions 2 ts Salt; or to taste 3 c Minced celery 1 ts Freshly ground black pepper 16 sl White bread, dried - or to taste - broken into small pieces 2 c Broth; or less 6 tb Minced fresh sage; -=OR=- -(turkey, giblet or chicken) 3 tb -Dried sage leaves PUT 4 TABLESPOONS MELTED BUTTER into skillet. Add onions and celery and cook, stirring often, over moderate heat until vegetables are soft but not browned. In large bowl, combine dried bread, sage, parsley and salt and pepper. Add onion and celery mixture and remaining melted butter. Toss until well mixed (using your hands works best for mixing). Add broth slowly, a little at a time, while tossing mixture to moisten thoroughly. Take care to add only enough liquid to moisten or stuffing will become sodden. To test stuffing in order to see if seasonings are correct, melt a little butter in small skillet. Add rounded tablespoon of stuffing to skillet and stir until lightly golden. If it needs a more lively flavor, add more sage, onions or celery. Makes Enough for 16-Pound Turkey MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: SALMON BURIED IN POTATOES Categories: Fish, Main dish Servings: 4 4 7-oz skinless salmon fillets White pepper 2 lb Russet potatoes 12 tb Butter 1 tb Lemon juice 1/2 c Shallots 6 lg Scallions 1/2 c Dry white wine - thinly sliced into rounds 1/2 c White wine vinegar Kosher salt PREHEAT OVEN TO 450F. Heavily butter 4 pieces of 9-by-12-inch aluminum foil, then sprinkle with salt and white pepper. Shred the potatoes and mix with lemon juice and scallions. Make a bed using half the potatoes on each piece of aluminum foil. Place a salmon fillet on the potato bed, sprinkle with salt and pepper and cover with remaining potatoes. Press down on the potatoes, then enclose tightly in foil. Place in oven for 15 minutes. Meanwhile, combine shallots, wine and vinegar in a saucepan. Place over medium heat and cook until most of the liquid is evaporated. Remove from the heat and beat in remaining butter. Add salt and white pepper to taste and set briefly aside in a warm place. When it's time to put dinner on the table, heat the broiler. Unwrap the salmon, and place it close to the heat. Brown well, about 2 minutes per side. Arrange the salmon on a platter and serve the sauce separately. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: SALMON IN RED WINE WITH APRICOTS Categories: Fish, Main dish Servings: 4 2 tb Vegetable oil Salt; to taste 1/4 c All-purpose flour Freshly ground pepper 1 1/4 lb Salmon fillets -to taste 1 c Dry red wine 1 c Dried apricots 1/2 c Fish stock 2 tb Unsalted butter PREHEAT OVEN TO 375F. Pat the salmon dry on towels. Dust in flour, shaking off the excess. Heat the oil in a 12-inch oven-proof skillet or roasting pan over medium heat on the stove. Add the salmon and brown on all sides. Remove to a plate and discard oil. Add the wine and stock to the skillet and bring to a boil. Replace salmon in the skillet, add the apricots and sprinkle with salt and pepper. Place, uncovered, in the oven. Cook 7 minutes. When done, transfer skillet to the stove top and remove the fish to a carving board. Cook the liquid in the roasting pan over high heat, stirring, until it thickens slightly. Remove from heat and whisk in the butter. Cut the salmon into 1/2-inch slices, arrange on a serving platter and spoon over the sauce. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: SALMON PATE Categories: Appetizers, Fish Servings: 16 1 sl White bread 2 1/4 lb Salmon 1 tb Unsalted butter 1 ts Salt 1/2 c Diced onion 1 ts Ground white pepper 1/2 c Dry white wine 1 ts Ground coriander 4 Eggs 1/4 ts Ground nutmeg 3 Egg whites 1/2 c Whipping cream 1/2 lb Whitefish PREHEAT OVEN TO 325F. Remove and discard the crust from the bread. Tear the bread into pieces and set aside. Melt the butter in a skillet over medium heat on the stove, add the onions and cook, stirring for 5 minutes or until softened. Add the wine, bring to a boil and cook 1 minute. Add the bread and cook, stirring 5 minutes. Scrape the mixture into a mixing bowl. Roughly cut the whitefish and salmon into 1-inch pieces and add to the bread in the mixing bowl. Add the salt, pepper, coriander and nutmeg and mix. Place the mixture in a food processor and process until smooth. Or, fit a meat grinder with a medium die and grind the fish mixture twice. Transfer mixture to a mixing bowl and place bowl over a pan of ice water. Add the eggs and the whites and mix well. Slowly add the cream. Pack the mixture into a 9-by-5-by-3-inch glass, ceramic or metal loaf pan. Tap the pan on a counter to firmly pack. Cover tightly with a double layer of aluminum foil. Place loaf pan in a larger pan and fill with boiling water until it rises halfway to the top of the loaf pan. Place in the oven for 1 hour. Remove pate from oven and its water bath. Place loaf pan on a baking sheet. Cool for 1 hour. Refrigerate for at least 3 hours. To remove, run a knife around edges of the pate. Dip loaf pan in hot water for a minute. Turn out onto a plate. Serve with toast or crackers. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: SALMON W/ CABBAGE, CHESTNUTS & BACON Categories: Fish, Main dish Servings: 6 32 Chestnuts 2 c Dry white wine 1/2 lb Slab bacon 1/2 c Unsalted butter - cut into 1/2-in cubes 2 tb Unsalted butter 2 sm Red cabbages 4 tb Finely minced shallots - finely shredded 1 c White vinegar 1/2 ts Freshly ground pepper 1/4 ts Salt 5 lb Whole salmon PREHEAT OVEN TO 350F. Using a small knife, make a slit in each chestnut and spread them on a cookie pan in the oven for 30-to-35 minutes. Remove from oven and when they are cool enough to handle, peel them. Place the bacon in a large skillet over medium heat and cook, stirring, about 5 minutes. Add the cabbage, cover and cook another 6-to-7 minutes or until well wilted. Remove from heat, add the chestnuts and transfer to a bowl. Sprinkle the cavity of the salmon with pepper and stuff with the cabbage mixture. Place the salmon in a roasting pan and add 1 cup wine and 2 tablespoons butter. Place in oven, uncovered, for 20 minutes. Turn on its other side and cook another 15-to-20 minutes, or until just barely cooked at the bone. While the salmon is baking, prepare the sauce. In a small saucepan over medium heat, combine shallots, remaining wine, vinegar and salt. Cook until the mixture is almost dry. Remove from heat and whisk in remaining butter. Arrange the salmon on a large serving platter and offer the sauce on the side. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: SALMON WITH 2 PUREES Categories: Fish, Main dish Servings: 4 1 lb Celery root 2 c Fish stock 1 lb Onions 1 c Whipping cream 1 1/2 lb Mushrooms 3 tb Chopped parsley 2 tb Minced shallots 4 7 oz salmon steaks 3/4 ts Salt -=OR=- Salmon fillets 1 c Dry white wine 1 tb Melted butter 1/2 tb Finely minced garlic 2 tb Unsalted butter PEEL THE ONIONS, roughly dice them and set aside. Remove and discard celery root tops. Using a paring knife, peel and discard the thick black outer layer. Cut the celery root into pieces large enough to fit in the hopper of a food processor. Fit with a shredding blade and shred the celery root. Combine onion and celery root in a heavy pot. Cover onion and celery root and place over low heat. Cook for 20 minutes, stirring frequently. Remove cover and cook, stirring, another 10 minutes or so or until the mixture is dry. Keep warm while preparing the rest of the recipe. Place mushrooms, shallots and 1/4 teaspoon salt in a food processor and puree until smooth. Scrape this mixture into a medium saucepan over medium heat and cook, uncovered, stirring, until the moisture has evaporated and the mixture is dry. Remove from the heat and hold in a hot oven until salmon is done. Preheat the broiler. Butter a 9-inch baking dish. While mushroom mixture is cooking, combine the wine, garlic and 1/4 teaspoon salt in another medium saucepan over medium heat. Cook, uncovered, until reduced by half. Add the fish stock and reduce again until the mixture starts to thicken. Add cream and reduce until sauce will coat the back of a spoon. Scrape into a blender, add the parsley and blend until smooth. Replace in saucepan. Place the salmon in the baking dish and coat the surface with melted butter. Sprinkle with 1/4 teaspoon of salt, and place under broiler for 5 minutes. Replace parsley cream over medium heat on top of the stove and whisk in the unsalted butter. To serve, place dollops of celery root and mushroom puree on a warm plate. Lay a piece of salmon on top between the 2 and spoon some sauce over the top. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: SALMON WITH FINES HERBES STUFFING Categories: Fish, Seafood, Main dish Servings: 6 1 Whole side of salmon (2 lb) 5 tb Butter - skin and bones removed 2 c Fresh bread crumbs 1 tb Oil 1 c Chopped parsley 1 c Minced onion 3 tb Chopped fresh tarragon 1/2 c White wine 2 ts Chopped fresh thyme 2 ts Salt 1/2 c Sherry 1 ts White pepper COMBINE ONION, WINE, SALT, PEPPER and 2 tablespoons butter in a large pot, place over medium heat and cook for 5 minutes. Add bread crumbs. Cook, stirring constantly, 3 minutes. Transfer contents to bowl and cool. Add parsley, tarragon and thyme. Lay fillet on work surface and carefully butterfly it by cutting in half to give you 2 thin fillets. Lay down a piece of parchment paper larger than the 2 fillets side by side. Brush it with oil. Lay the 2 pieces of salmon on the parchment head to tail, forming a large rectangular fillet of salmon. Spread cool stuffing evenly over the salmon and roll up the salmon cigarette style. Use the paper underneath to assist rolling tightly into a cylinder. Preheat oven to 350F. Place salmon roll in a baking pan and bake 35 minutes. Meanwhile, heat the sherry in a saucepan; cook, reducing by half. Remove from heat and whisk in the remaining butter. Unwrap the salmon from the paper and place on a platter. Pour the sauce over and serve immediately. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Broccoli Apple Soup Categories: Soups Servings: 4 1 tb Olive Oil 1 c Red Cooking Apple 2 c Fresh Broccoli Stalks - peeled and diced - (peeled and diced) 1/2 c Celery, diced 2 tb Fresh Thyme, finely chopped 4 c Lo-Salt, Lo-Fat Chick. stock -OR- 1/4 ts Ground white pepper 3/4 ts -Dried Thyme, crushed 1/4 c NonFat Yogurt 1 c Onion; thinly sliced 2 tb Minced Parsley Heat oil in large pot with lid. Add broccoli, thyme, onion, apple and celery. Cover and cook over low heat 10 minutes. Add chicken stock and pepper. Cook 30 minutes more. Remove from heat and cool slightly. Puree 1 cup at a time in blender or food processor. Serve hot or chilled, garnished with a dollop of yogurt and sprinkling of minced parsley. Makes 5 1/2 cups. From: Edward Pallan MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Fillet of Beef with Cilantro Lime Sauce Categories: Beef, Main dish Servings: 6 1/2 Fillet of beef, trimmed 2 tb Olive oil - (about 2-1/2 to 3 lbs.) 1 tb Cracked black pepper MMMMM--------------------------CILANTRO SAUCE------------------------------- 1 c Cilantro leaves 1 tb Dijon mustard 1/2 c Parsley leaves 1 1/4 c Cornichons 2 Limes; juice & zest only 1 ts Ground coriander 1 Garlic clove; crushed Preheat oven to 450 F. Rub fillet with olive oil and pepper. Roast 20 to 25 minutes for rare. Cool; refrigerate. Serve cold with cilantro sauce. CILANTRO SAUCE: Combine all ingredients in a blender and process until leaves are roughly chopped and ingredients are blended. Refrigerate until ready to serve. Source: Metropolitan Home - May 1986 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: PEANUT BUTTER SOUP Categories: Soups Servings: 6 2 tb Minced onion 4 c Chicken broth 3 tb Butter Salt, pepper 1 tb Flour 1 c Whipping cream 1 c Peanut butter 1 tb Madeira Cook onion in butter until soft in 2-quart saucepan. Add flour and cook, stirring, until smooth. Stir in peanut butter, add chicken broth. Season to taste with salt and pepper. Cook, stirring, over low heat until thickened and smooth. Add cream. Just before serving, add Madeira. Created by: Velvet Turtle, Los Angeles (C) 1992 The Los Angeles Times MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: LAVASH (ARMENIAN CRACKER BREAD) Categories: Breads Servings: 8 1 pk Dry yeast 2 c All-purpose flour 1 1/2 c Warm water 2 c Whole wheat flour 1 ts Salt Toasted sesame seeds Sprinkle yeast into warm water in large bowl and stir until dissolved. Add salt. Combine all-purpose and whole wheat flours and add enough to yeast mixture to make stiff dough. Turn out on floured surface and knead until smooth and elastic, 8 to 10 minutes. Shape into ball. Place in greased bowl and turn to grease top. Cover and let rise until doubled in bulk, about 1 1/2 hours. Punch down and let rise again until doubled, about 30 minutes. Divide dough into 8 pieces and roll each out on lightly floured surface to very thin circle about 9 inches in diameter. Place, one at a time, on baking sheet and sprinkle with sesame seeds. Bake at 400F 5 to 6 minutes, or until bread appears dry, lightly browned and blistered. Run palest side under hot broiler until lightly browned. Cool and store in dry place. (C) 1992 The Los Angeles Times MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: CHILLED CREAM OF VEGETABLE SOUP Categories: Soups, Vegetables Servings: 6 1 c Chopped celery leaves 2 Whole cloves 1 md Carrot; diced 1 Garlic clove 1 sm Green bell pepper; diced 1/4 c Rice 1 c Chopped spinach leaves Salt, pepper 1/2 c Chopped parsley 2 Egg yolks 1 lg Onion; chopped 2 c Half and half 4 c Chicken broth Sour cream 3 Parsley sprigs Parsley; minced 1 Bay leaf Chives; minced 1/2 ts Dried thyme 2 md Tomatoes; peeled & chopped Combine celery leaves, carrot, green pepper, spinach, chopped parsley, onion and chicken broth in kettle. Tie parsley sprigs, bay leaf, thyme, cloves and garlic in small square of cheesecloth. Add to broth mixture along with rice. Season to taste with salt and pepper. Bring to boil, cover and simmer 40 minutes. Discard seasonings in cheesecloth bag. Press soup through fine sieve or puree in blender. Return soup to kettle and bring to boil. Beat egg yolks and stir a few tablespoons of soup into yolks. Stir yolk mixture into hot soup and cook, stirring, until smooth. Do not boil. Stir in half and half and simmer 2 or 3 minutes, stirring constantly. Remove from heat and chill thoroughly. If soup separates, stir before serving. Spoon into chilled soup bowls. Top each serving with dollop of sour cream and sprinkle with parsley, chives and chopped tomato. (C) 1992 The Los Angeles Times MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Biscotti Di Greve ( Orange Almond Biscotti) Categories: Italian, Cookies Servings: 48 2 c Flour; unbleached, all purp 1 Egg yolk, large 1 c Sugar 1 ts Vanilla 1 ts Baking soda 1 tb Orange zest; freshly grated 1/4 ts -Salt 1 1/2 c Almonds, whole; toasted 2 Eggs, large -lightly & chopped coarse MMMMM-----------------------------EGG WASH---------------------------------- 1 Egg, large; beaten with 1 ts -Water From the bakery in Greve, in Chianti, Italy. In the bowl of an electric mixer, fitted with a paddle attachment, blend the flour, the sugar, the baking soda and the salt until the mixture is combined well. In a small bowl whisk together the whole eggs, the yolk, the vanilla and the zest, add the mixture to the flour mixture, beating until a dough is formed and stir in the almonds. Turn the dough out onto a lightly floured surface, knead it several times and halve it. Working on a large buttered and floured baking sheet, with floured hands form each piece of dough into a flattish log 12 inches long and 2 inches wide, arrange the logs at least 3 inches apart on the sheet, and brush them with the egg wash. Bake the logs in the middle of a preheated 300F for 50 minutes and them cool on the baking rack for 10 minutes. On a cutting board, cut the logs crosswise on the diagonal into 1/2 inch thick slices, arrange the biscotti, cut sides down, on the baking sheet and bake them, in the 300F oven for 15 minutes on each side. Transfer the biscotti to racks to cool and store them in airtight containers. MAKES: about 48 BISCOTTI SOURCE: Gourmet, December 1992 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Ginger Chocolate Biscotti Categories: Italian, Cookies Servings: 36 2 1/2 c Flour; unbleached, all purp -Dutch process 1 c Sugar 2 tb Ginger, fresh;peeled, grated 1 ts Baking soda 1/2 ts Almond extract 1/2 ts -Salt 3 Eggs, large 1/4 ts Cinnamon 1 1/4 c Almonds, whole;blanched 1/4 ts Cloves, ground -toasted lightly & 2 tb Cocoa; unsweetened, pref. -chopped coarse Loosely inspired by the fresh ginger ice cream and chocolate sauce served by Barbara Tropp at her restaurant China Moon. In the bowl of an electric mixer, fitted with a paddle attachment, blend the flour, the sugar, the baking soda, the salt, the cinnamon, the cloves and the cocoa powder until the mixture is combined well. In a small bowl, whisk together the gingerroot, the almond extract and the eggs, add the mixture to the flour mixture, beating until a dough is formed, and stir in the almonds. Turn the dough onto a lightly floured surface, knead it several times and divide it into thirds. Working on a large buttered and floured baking sheet, with floured hands, form each piece of dough into a flattish log 10 inches long by 2 1/2 inches wide and arrange the logs at least 3 inches apart on the sheet. Bake the logs in the middle of a preheated 350F oven for 25 minutes and let them cool on the baking sheet on the rack for 10 minutes. On a cutting board cut the logs crosswise on the diagonal into 3/4 inch slices, arrange the biscotti, cut sides down, on the baking sheet, and bake them in the 350F oven for 5 minutes on each side. Transfer the biscotti to racks to cool and store them in airtight containers. MAKES: 36 BISCOTTI SOURCE: Gourmet December 1992 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Cappuccino Biscotti Categories: Italian, Cookies Servings: 36 2 c Flour; unbleached, all purp 1 tb Espresso;strong brewed, cold 1 c Sugar 1 tb Milk; & 1/2 ts Baking soda 1 ts Milk 1/2 ts Baking powder 1 Egg yolk, large 1/2 ts -Salt 1 ts Vanilla 1/2 ts Cinnamon 3/4 c Hazelnuts; toasted, skinned* 1/2 ts Cloves, ground -chopped coarse 1/4 c Espresso;strong brewed,cold& 1/2 c Chocolate chips, semisweet *To toast & skin hazelnuts, put in one layer in preheated 350F oven for 10 to 15 minutes or until they are colored lightly and skins blistered. Wrap the nuts in a kitchen towel and let them steam for 1 minute. Rub the nuts in the towel to remove as much skin as possible and let them cool. In the bowl of an electric mixer fitted with the paddle attachment, blend the flour, the sugar, the baking soda, the baking powder, the salt, the cinnamon and the cloves until the mixture is combined well. In a small bowl whisk together the espresso, the milk, the yolk and the vanilla, adding the mixture to the flour mixture , beating until a dough is formed, and stir in the hazelnuts and chocolate chips. Turn out the dough onto a floured surface, knead it several times and halve it. Working on a large buttered and floured baking sheet, with floured hands, form each piece of dough into a flattish log 12 inches long by 2 inches wide and arrange the logs at least 3 inches apart on the sheet. Bake the logs in the middle of a preheated 350F oven for 35 minutes and let them cool on the baking sheet on a rack for about 10 minutes. Reduce the oven temperature to 300F. On a cutting board, cut the logs crosswise on the diagonal into 3/4 inch slices , arrange the biscotti, cut sides down, on the baking sheet, and bake them for 5 to 6 minutes on each side, or until they are pale golden. Transfer the biscotti to racks to cool and store them in airtight containers. MAKES: about 32 BISCOTTI SOURCE: Gourmet magazine, December 1992 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: TENDER COOKER CHUCK ROAST Categories: Beef Servings: 8 1 tb Oil 1/4 ts Pepper 3 lb Chuck roast 1 Onion, cut up 1/2 c Water 3 Potatoes, cut up 1 Garlic clove, chopped 1 tb Flour 1/2 ts Salt Heat oil in medium sized skillet, sear meat on all sides; place meat in Tender Cooker. Add water, garlic, salt and pepper to skillet. Heat and scrape off any browned meat; pour mixture over meat. Arrange onion and potato on top of meat. Place a single 7" circle of foil on top of food. Cover and add regulator guage, microwave on high 30 minutes. Let pressure indicator drop, remove cover. Remove meat and vegies, add flour mixed with a little water, stir, microwave, uncovered, stir once, to thicken juices. (a 400-500 w oven needs an increase of time of 6 min.) That is their recipe - I don't do any of the above. My roast is usually one with a lot less fat in in (as little as I can manage when I cut a big piece of meat into roast, steak and stew meat) and is almost always still frozen and so I don't brown it first. I put the meat and water in the cooker, cover and cook on high 20 minutes. When the indicator drops, I add potatoes, onion, carrots, and such seasoning as I want at the time, rinse the rubber ring, replace ring, recover (with pressure cap) and micro on high for 10 minutes. Let pressure drop, thicken juices and enjoy! From Tender Cooker recipe booklet Posted by Sheila Exner, Feb. 1993 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: SPICED PORK ROAST Categories: Pork Servings: 8 3 lb Pork roast 1/2 ts Dried sage 1/2 c Apple cider 1/4 ts Pepper Place pork roast in Tender Cooker, add cider, sprinkle with sage and pepper. Cover, add indicator, and cook on high for 30 minutes. From Tender Cooker recipe booklet Posted by Sheila Exner - Feb. 1993 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: CHICKEN 'N STUFFING Categories: Chicken Servings: 12 8 oz Pkg. stuffing mix 1/2 ts Chicken bouillon granules 2 1/2 lb Whole chicken Paprika 1/2 ts Browning sauce 2 tb Flour 1/2 c Water Clean chicken. Prepare stuffing mix following package directions. Stuff chicken, secure wings and legs to chicken body with string. Combine browning sauce, water and bouillon. Place chicken in Tender Cooker, pour water mixture over chicken, sprinkle with paprika. If breast bone is near the top of the cooker, cover with a narrow piece of foil. Cover pot, add regulator and microwave on high for 25 minutes. Let pressure drop, remove chicken and thicken gravy by mixing flour with a little water and microwaving on high for 3 to 4 minutes, stirring at least once. From Tender Cooker recipe booklet Posted by Sheila Exner, Feb. 1993 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Rose Wine (Rosatum) Categories: Beverages Servings: 6 2 Bottles red wine 2 Fresh roses (old-fashioned 1/4 c Honey Pink), washed 1/8 ts Rose water 1) Pour the wine into a punch bowl. Add the honey and rose water and stir gently. 2) Scatter the petals from the two fresh roses over the surface of the wine. 3) Serve into individual glasses, cups, or goblets. NOTE: Rose water should be available at any Greek grocery. Be sure that the fresh rose petals are washed of harmful insecticides. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Wine of Spice and Surprise (Conditum Paradoxum) Categories: Beverages Servings: 6 2 Bottles red wine 1/2 ts Pounded mastic (optional) 3/4 c Honey 2 Bay leaves 1 ts Ground pepper 4 Pitted dates 1/4 ts Saffron 1) Pour the wine, honey, pepper, saffron, mastic (optional), and bay leaves into a large jar which has a tight fitting lid. Stir well. 2) Mash the dates with your fingers, and add to the wine mixture. Seal and refrigerate for 1 day. 3) Pour the punch into a punch bowl, and serve in individual glasses, cups, or goblets. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Alexandrian Cumin Bread Categories: Breads Servings: 1 3 c Unbleached, all-purpose 1 1/2 ts Salt Flour 1 ts Cumin seed, ground 1 pk Dried yeast 1 c Plus 3 oz. lukewarm water 1) Place the flour, yeast, salt, and ground cumin in a large mixing bowl. Blend well. Add the water and mix the dough for 2-3 minutes, until all the water is absorbed and evenly distributed. The dough will be damp and very sticky, but no internal dry areas should appear by the end of the mixing. If they do, mix a few minutes more, or add a little more water and mix again. 2) Let the dough rest 5 minutes. Now sprinkle 1 or 2 tbsps. flour over the dough and knead, either in the bowl or on a lightly floured surface for 5-10 minutes, until the dough is smooth and elastic and only slightly sticky. Add more flour if needed (e.g. in humid weather). Let the dough rest for 2 minutes more. 3) The dough should now be very smooth and easy to handle. Knead 30 seconds more, return the dough to the bowl, cover the bowl with a dish towel or large plate, and let rise at room temperature for at least 3 hours; the dough should almost triple in size. 4) Flour the top of the dough lightly, punch it down, and remove the dough from the mixing bowl. Form the dough into a rectangular loaf and place in a well greasad loaf pan, 9-1/4 in. by 5-1/4 in. by 2-3/4 in. Cover with a towel and let rise 1 hr., until nicely risen. 5) Bake in a preheated 400 degree oven for 35 minutes, until browned on top; the bottom of the bread should sound hollow when tapped with the finger. Let the bread cool, then serve. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Cato's Cheese Bread (Libum) Categories: Breads Servings: 2 1 c Feta cheese, drained, Flour Crumbled, and packed into 1 Egg, beaten The measuring cup 6 Bay leaves 1/2 c Unbleached, all-purpose 2 tb Honey 1) Put the cheese into a medium sized mixing bowl. Mash well with the fingers until it becomes a smooth, lumpless paste. Add the flour and mix well with the fingers. Add the beaten egg and mix well. The dough will be rather sticky. 2) Divide the dough into two equal parts, then form two round, flat, 1/2 inch thick loaves. Lay each on three bay leaves set on a greased baking sheet, and bake in a preheated 400 degree oven for 1 to 1-1/2 hours, or until cooked through. 3) Remove the loaves from the oven, spread the tops with the honey, and let cool. Remove the bay leaves before serving. NOTE: If feta cheese is unavailable, use 1 cup cottage cheese and add 1/4 cup extra flour (but the taste is inferior). MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Cato's Grape Bread (Mustaceus) Categories: Breads Servings: 4 4 c Unbleached, all-purpose 1 ts Cumin seed, ground Flour 1 ts Anise, ground 1/2 c Lard, shortening, or butter 1 1/2 c Grape juice, purple or white Melted and cooled 1 pk Dry yeast 1/4 c Feta cheese, crumbled and 8 Bay leaves Mashed into a paste 1) Place the flour, lard, mashed cheese, ground cumin and anise, and yeast in a large mixing bowl. Blend well. Add the grape juice and mix the dough well for 2-3 minutes until all the grape juice is absorbed and evenly distributed. The dough will be damp and sticky, but no internal dry areas should appear by the end of the mixing. If they do, mix a few minutes more or add a little more grape juice and mix again. 2) Let the dough rest 5 minutes. Now sprinkle 1 or 2 tbsp. flour over the dough and knead, either in the bowl or on a lightly floured surface for 5-10 minutes, until the dough is smooth and elastic and only slightly sticky. Add more flour if needed. Let the dough rest 2 minutes. 3) The dough should now be very smooth and easy to handle. Knead 30 seconds more, return the dough to the bowl, cover the bowl with a dish towel or large plate, and let rise at room temperature for at least 3 hours. 4) Sprinkle top with flour, punch down, and form the dough into 4 rectangular loaves (4 in. by 2 in. by 2-1/2 in.). Place two bay leaves on the bottom of each loaf, and lay them, leaf side down, on a greased cookie sheet. Cover with a towel and let rise for 1 hour, until well risen. 5) Bake in a preheated 400 degree oven for 35 minutes, until the loaves are brown on top and make a hollow sound when tapped on the bottom. Serve when cool. NOTE: To make these breads without leavening, omit the yeast, knead the dough thoroughly, then bake at 350 degrees for about 2 hours. They will be chewy and moist, and very foreign to our taste. The Romans thought unleaven bread was manlier and much better for the digestion. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Columella Salad (Moretum) Categories: Salads Servings: 6 1 Head iceberg or romaine 4 Green onions, trimmed and Lettuce Chopped 1/2 ts Savory 1/2 ts Thyme 2 ts Mint 3/4 c Feta cheese, crumbled 2 ts Fresh rue, chopped (opt.) 1/4 ts Ground pepper 2 ts Fresh coriander, chopped 1/4 c Vinegar (opt.) 1/4 c Olive oil 2 tb Parsley, chopped 3/4 c Walnuts, chopped 1) Wash and dry the lettuce leaves; cut or tear into bite-size pieces and place into a salad bowl. Add the remaining ingredients and toss lightly. NOTE: Lightly toasted sesame seeds may be substituted for the walnuts. To make moretum more authentically, use only two lettuce leaves; place them and the remaining green ingredients into a blender and blend well. Transfer to a mixing bowl, and add the cheese and ground pepper. Form into a ball. Add the vinegar and oil in sparing amounts. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Lettuce with Sweet Oxyporum Dressing Categories: Salads Servings: 6 1 Head iceberg lettuce 1/3 c Honey 1 ts Cumin seed, ground 3 tb White vinegar 1/2 ts Ground ginger 1 tb Liquamen (sep. recipe) 1/2 ts Fresh rue, chopped (opt.) 2 Pitted dates 1/4 ts Ground pepper 1) Wash and dry the lettuce; cut or tear into bite-size pieces and place into a salad bowl. 2) Combine the ground cumin, ginger, rue (optional), pepper, honey, vinegar, and liquamen. Squash the dates with your fingers and add them to the spices. Mix well so that the dates break into small fibers. 3) Pour over the lettuce and serve. NOTE: Try adding 1/3 tsp. baking soda. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Sweet and Sour Cucumber Salad Categories: Salads Servings: 4 2 Cucumbers, peeled 1 Pinch of pennyroyal 1 oz Sweet wine OR (or mint) 1 tb Honey 1 Pinch of asafetida (opt.) 2 ts Wine vinegar Black pepper and salt to 2 ts Liquamen (sep. recipe) Taste 1) Slice the cucumbers into thin, 1/8 inch slices and arrange them neatly around a serving plate. 2) Mix the sweet wine or honey, the vinegar, liquamen, pennyroyal (or mint), and asafetida (optional) and pour over the cucumber slices. 3) Season with salt and pepper to taste (as the Romans would have done at the table), and serve. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Roman Coleslaw Categories: Salads Servings: 8 1 md Cabbage 1 ts Caraway seed 3 oz Olive oil 1 Leek, trimmed, chopped fine 1 tb Liquamen (sep. recipe) 1 Coriander leaf, chopped 1 tb White wine (optional) 1/2 ts Cumin seed, ground Pepper and salt to taste 1) Peel off the tough outer layers of the cabbage and core the remainder. Boil the cored cabbage in enough water to cover for 15-20 minutes, until tender. Drain, then rinse the cabbage in cold water until cool. Drain again, then chop well. 2) Mix together the remaining ingredients and pour over the chopped cabbage. Mix well and serve. NOTE: This recipe may be prepared without chopping the cabbage leaves; also, with the cabbage still warm; and lastly, with 2 boiled and sliced leeks added to it. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Nicomedes' Anchovy Categories: Pickles Servings: 8 1 md Turnip Poppy seed Salt 1 tb Olive oil 1) Trim and peel the turnip, then slice it into thin pieces which are shaped like anchovy filets. Drop the pieces into rapidly boiling water and boil for 3-5 minutes, until they are tender but not too soft. Drain. 2) Arrange the turnip pieces neatly on a plate. Pour the oil over them, making sure all the surfaces of the turnips are covered. 3) Salt the turnips liberally, then sprinkle on the poppy seeds carefully, covering all the exposed surfaces, but keeping the poppy seeds on the "anchovies" only. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Pliny's Pear Butter Categories: Pickles Servings: 2 12 Pears, peeled, cored, and 2 c Water Minced 3 oz Honey 2 c Sweet wine 1) Combine all ingredients in a saucepan, bring to a boil, and simmer for 30 minutes to 1 hour, until all the liquid has disappeared. 2) Let cool, and transfer into a jar. Add a little more honey if you desire a sweeter taste. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Roman Pickles Categories: Pickles Servings: 4 1 Head of lettuce 2 ts Dill weed or dill seed 2 c Vinegar 2 ts Fennel, fresh or seed 1 c Water 1 ts Rue (optional) 3 ts Salt 1) Combine the water and salt in a 1-quart jar which has a tight fitting lid. Add the vinegar, dill, fennel, and rue. 2) Separate the lettuce leaves and add them to the liquid. Seal the jar and let sit until ready (about 48 hours) NOTE: The original recipe from Columella calls for salting the lettuce first, letting it "sweat" for 24 hours, and then pickling. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Walnut Spread Categories: Pickles Servings: 8 15 Walnuts, shelled (about 1 2 ts Olive oil Cup) 1/2 ts Ground cumin 1/4 ts Ground pepper Garnish of parsley or water 2 ts Liquamen (sep. recipe) Cress and walnut halves 2 ts Grape juice or sweet wine 1) Grind the walnuts in a blender, or pound them in a mortar until pulverized. Transfer to a mixing bowl. 2) Add the remaining ingredients and blend well. Place the spread on a flat serving dish and form into the shape of a fish. Decorate by surrounding with parsley (or cress) and unbroken walnut halves. 3) Serve with bread, rolls, crackers, or by itself. NOTE: The Romans preferred the taste of walnuts with their thin inner skins removed. To do this, drop the walnut meats into boiling water for 30 seconds. Drain immediately, rinse under cold water, and then peel off the thin inner skins. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Chopped Liver (Sulsum sine Sulso) Categories: Chicken Servings: 6 1/2 lb Chicken livers Salt and pepper 3/4 c Olive oil 1) Heat 1/4 cup of the olive oil in a frying pan and gently saute the chicken livers for 10 minutes, turning occasionally, until cooked through. 2) Remove the cooked livers, place in a mixing bowl, and mash well with a fork (or use a blender). Add another 1/4 cup of the oil, salt and pepper to taste, and mix well with the liver. 3) Place the chopped liver in a serving dish and shape it into the likeness of a fish. Pour the remaining 1/4 cup oil on top of the fish. Serve. NOTE: Liquamen (recipe posted earlier) may be used in addition to or in place of the salt. Apicius' recipe calls for a fish mold; if you have a fish-shaped gelatin mold, you could not be more authentic. If it is a large one, however, you may have to double the recipe. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Avocado Soup with Radishes & Cilantro Cream Categories: Soups Servings: 1 2 tb Avocado oil 3 Ripe Avocados, preferably 1 tb Walnut Oil or 3 T. Fruity The Haas variety Olive Oil 2 Limes 1 md Yellow Onion, chopped 1/2 c Sour cream 4 Cloves Garlic, peeled and 2 tb Half-and-half Minced 1/4 c Cilantro leaves, very finely 1 Piece of Ginger,1 1/2 inches Minced Long, peeled and minced 1 ts Ground Coriander 3 Serrano or jalapeno chili Salt Peppers, stemmed, seeded and 1 bn Radishes, 10-12 Minced Black pepper 4 c Chicken stock Heat the Avocado oil or two tablespoons of the olive oil in a saucepan and add chopped onion. Saute for 5 minutes and add garlic, ginger and 2 of the peppers. Saute for another 5 minutes. Add the stock, simmer for 10 minutes and remove from heat. While the stock and vegetables are simmering, cut the Avocados in half and seed and peel them. Chop the Avocados, toss them with the juice of 1 lime and place about half the Avocado in a blender container. Add hot stock and vegetables until container is about 3/4 full and process until the mixture is smooth and liquid. Chill the soup thoroughly, preferably for several hours. To make the cilantro cream, stir the sour cream and half-and-half together, add the chopped cilantro, the remaining chili pepper, the ground coriander and salt to taste. Chill until you are ready to use it. Cut the radishes in small julienne and toss with the walnut oil or the remaining olive oil, the juice of 1/2 lime and salt to taste. Chill until you are ready to use them. Taste the chilled soup and add salt and more lime juice to taste. Ladle it into chilled soup bowls. Top each serving with a tablespoon of cilantro cream and a tablespoon of julienned radishes. Variation This soup is also delicious when served hot and is an ideal opening to a hearty Mexican meal. From: The Good Cook's Book of Oil & Vinegar by Michele Anna Jordan Posted By: Charles Walstrom 2/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Beef Jerky a la Willie Categories: Beef, Snacks Servings: 1 1/2 c Lo salt soy sauce 2 1/3 ts Pepper 1 1/4 ts Onion powder 2 tb Brown sugar 1/3 c Worcestershire Sauce 1 lb Lean beef 1 1/4 ts Garlic powder Liquid mesquite smoke * * use in place of smoker. Mix all ingredients except beef to make marinade. Cut thinly sliced beef into 1/2 inch strips and marinate for 8 to 12 hours. Smoke using mesquite chips for about three hours and then finish drying in oven. If doing whole operation in oven use liquid smoke and hang strips of beef on highest rack and put shallow pan underneath to catch drippings. Turn oven on and set to lowest possible setting and leave for 6 to 8 hours until thoroughly dried. A couple of hints that I picked up from one of the cooking echos. Use toothpicks or wooden skewers to hang meat by, and put a couple of layers of paper towels in the pan to collect the drippings and save cleaning problems later on. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Catfish Baked with Cheese Categories: Fish, Main dish Servings: 6 6 Catfish Fillets (about 2 lb) 1/2 c Fresh grated Parmesan 1/4 c Flour Cheese Black pepper to taste Salt to taste 1 Egg, lightly beaten 1 ts Paprika 8 tb Butter, melted 1 tb Milk 1/4 c Sliced almonds 1. Preheat oven to 350 deg. 2. Wipe the catfish dry 3. Blend together the cheese, flour, salt, pepper, and paprika 4. Combine the egg and milk in a flat dish 5. Dip the fillets in the egg mixture, and then coat with the cheese mixture. Arrange the fillets in one layer in a baking dish, and pour the butter over all. Sprinkle with the almonds. 6. Place in oven and bake for 20 minutes From Craig Claiborne's "Southern Cooking" MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: SEE'S FUDGE CANDY (The "original" recipe!) Categories: Candies, Desserts Servings: 25 4 1/2 c Sugar 1 cn Evaporated milk 3 pk Chocolate chips (12 oz ea) 7 oz Marshmallow cream 1/2 lb Margarine 2 c Nuts 1 ts Vanilla Mix 4 1/2 cups sugar with one (1) can evaporated milk. Boil 7 to 8 minutes, stirring often. (rolling boil) Mix together in a large bowl; 3 packages chocolate chips, 7 oz. jar marshmallow cream, 1/2 lb. melted margarine. Cream margarine and marshmallow together and add chocolate chips. Pour hot mixture over chocolate mixture. After chocolate has melted, add 2 cups of nuts and 1 tsp. of vanilla, blend well, pour into buttered pans and chill in refrigerator. Cut into squares before firm. This recipe makes about 5 lbs of fudge. No one has attempted a calorie count, but it's estimated that each piece contains about 47 gazillion calories. Dieters, beware! HISTORICAL NOTE: Given to Amy DeVore by Emma Julian c. 1930, this is "supposedly" the original recipe for See's Fudge, produced by the See's Candy Company, Los Angeles. Emma allegedly worked for See's and later owned her own candy store. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Eggplant Au Gratin Categories: Vegetables Servings: 6 1 Eggplant (about 1 lb.) Salt to taste 1/2 lb Fresh Mushrooms 3 1/2 tb Butter Juice of 1/2 lemon 1 1/2 tb Flour 1/2 c Milk 1/4 c Heavy cream Pepper, to taste 1/4 ts Nutmeg Tabasco, to taste 1 Egg, lightly beaten 2 tb Bread crumbs 2 tb Parmesan cheese 1. Preheat oven to 425 deg. 2. Peel the eggplant and cut the flesh into 1" cubes, more or less. Drop the cubes into boiling salted water, cook about 5 minutes, just until cooked. Drain well. 3. Meanwhile, slice the mushrooms. There should be about 2 cups. Heat 1 tablespoon butter in a skillet and add the mushroom slices. Sprinkle with salt and about 1 teaspoon lemon juice. Cook, stirring and tossing, until the mushrooms give up their juice. Continue cooking until the liquid evaporates. Set aside. 4. Melt 1 1/2 tablespoons butter in a saucepan and add the flour, stirring with a wire whisk. Add the milk and cream, stirring rapidly with the whisk. When blended and smooth, add salt and pepper to taste, the remaining lemon juice, nutmeg, and Tabasco to taste. Stir in the mushrooms and eggplant. Stir in the egg. Spoon the mixture into a baking dish (an 8" pie plate works well). Sprinkle with a mixture of crumbs and cheese and dot the remaining 1 tablespoon butter. Bake 30 to 40 minutes, and then brown under the broiler. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: MRS. FIELDS Apricot Nectar Cookies Categories: Cookies, Desserts, Fruit Servings: 42 2 3/4 c All-purpose flour 1 lg Egg 1 ts Baking Soda 1/4 c Apricot Nectar 3/4 c White sugar 1/2 c Apricot preserves 1/4 c Dark brown sugar, packed 3/4 c Dried apricots, chopped 1 c Salted butter, softened 1. Preheat oven to 300 degrees F. 2. In a medium bowl, combine flour and baking soda. Mix well with a wire wisk and set aside. 3. In a large bowl, blend sugars with an electric mixer at medium speed. Add butter and mix to form a grainy paste. Scrape down sides of bowl. Then add egg, apricot nectar and apricot preserves; beat at medium speed until smooth. 4. Add the flour mixture and apricots, and blend on low just until combined. Do not overmix. 5. Drop by rounded tablespoonfuls onto ungreased baking sheets, 1 1/2 inches apart. Bake for *22* to 24 minutes, or just unil cookies begin to brown at bottom edges. 6.Remove from oven and let cookies cool on baking sheets for five minutes before transferring to a clool, flat surface with a spatula. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Chili-Beef-Potato Soup Categories: Beef, Chili, Soups Servings: 6 1/2 lb Ground beef 1 cn Water (1 1/3 cups) 1/2 c Chopped onion 1 ts Chili powder 1/2 c Chopped celery 1/2 ts Salt 1 cn Tomatoes (16 oz), cut up 1/2 ts Worchestershire sauce 2 c Potatoes, peeled & diced 1 c Cooked or leftover peas 1 cn Condensed beef broth -green beans - (10 1/2 oz) Brown meat in saucepan. Drain off fat. Add onion and celery and cook until vegetales are tender-crisp. Stir in tomatoes, potatoes, beef broth, water, chili powder, salt, and Worchester sauce. Cover and cook until potatoes are tender (about 15 min.) Stir in peas or beans; heat through. From "Better Homes and Gardens: Good Food on a Budget" c.1971. I personally, would use more chili powder and Worchestershire. Posted by Bud Cloyd MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Cheescake Pancakes with Berry-Lemon Syrup Categories: Breakfasts Servings: 4 MMMMM------------------------CHEESCAKE PANCAKES----------------------------- 2 c Complete Buttermilk pancake 1 c Small curd cottage chees -and waffle mix 1 tb Sugar 1 1/4 c Water 1 ts Vanilla extract MMMMM------------------------BERRY-LEMON SYRUP----------------------------- 1 c Syrup -combination 1 c Rasberries, blueberries, 1/2 ts Shredded lemon peel (opt -slice strawberries or PANCAKES: Preheat griddle. Combine ingredienst in a medium bowl; stir well until blended. Pour batter by 1/4 cupfuls ont hot, well-greased griddle. Turn pancakes when tops are covered with bubbles and edges look dry. Turn only once. BERRY-LEMON SYRUP: Combine syrup ingredients in small suacepan; heat through, stirring occasionaly. Per serving (using fresh rasberries): 214 calories, 0.3 g. protein, 0.2 g. carbohydrate, 2.3 g. fiber, 8 mg. sodium. No cholosetorol. (From 1/27/93 Peoria Journal Star) posted by Bud Cloyd MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: RICH DELICIOUS ORANGE TEA MUFFINS Categories: Breads Servings: 4 1/2 c Sugar, 1/2 c Fresh orange juice 2 ts Baking powder, 2 Eggs, 1/2 ts Salt 1 1/2 c Flour, 1/2 c Butter or margarine melted, Grated rind of 1 orange MMMMM-----------------------------TOPPING---------------------------------- Sugar cubes Orange juice Preheat oven to 375°F, prepare pans. Combine first 4 ingredients & blend well. Melt butter, take off heat & stir in orange juice, rind & eggs. Beat. Stir dry mix into wet mix and blend until just moistened. Spoon into pans, soak 1 sugar cube in orange juice for each muffin and place on top of batter. Bake for 15-20 mins or until done. Makes 8-9 large muffins. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Ham with Potatoes and Green Beans Categories: Meats Servings: 4 1 HAM (w/ bone) 3-5 lbs. Cut green beans (canned is A buncha potatoes OK in a pinch) A couple a handfuls of Get a big pot o' water (enough to sink the ham), slow boil the ham 'til it starts falling off the bone, quarter the spuds, and when they're about done, drop in the beans. Season to taste. That's the extent of my cooking prowess, try it, it's cheap, and it's easy, and it tastes pretty good (to my palate, anyway). Source: Chip North MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Tentsuyu Sauce Categories: Japanese, Sauces Servings: 4 1 c Light broth 1 ts MSG; (optional) 1/3 c Mirin OR Daikon radish; 1" piece 1/3 c Sweet sherry OR Horseradish 1/3 c Honey Ginger; grated, to taste 1/3 c Soy sauce Lemon juice; optional Mix all ingredients except the horseradish, ginger and lemon juice. Bring to a boil, and remove from heat. Grate the radish. Hydrate the horseradish if you are using the dried product. For serving, put warm sauce into individual bowls. Place a heap of the radish topped with horseradish on each plate of fried food. Each person should mix as much of this with his sauce as suits his taste. Add the lemon juice if desired. This sauce used mainly with Tempura. Source: Practical Japanese Cooking MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Seven Flavor Chicken Categories: Chinese, Chicken Servings: 4 4 tb Soy sauce, divided 2 tb Vegetable oil, divided 2 tb Sesame oil, divided 1 md Carrot, julienned 1 tb Cornstarch 1/4 lb Fresh snow peas, trimmed 2 Boneless, skinless chicken And julienned Breast halves, cut into 1/2 c Chopped green onions and Thin strips. Tops 8 oz Uncooked vermicelli 1 tb Minced fresh ginger root 1 tb Sugar 3/4 ts Crushed red pepper 2 tb Distilled white vinegar Blend 1 tbsp each soy sauce and sesame oil with cornstarch; stir in chicken. Let stand 10 minutes. Break vermicelli in half and cook according to package directions, omitting salt; drain and keep warm in large mixing bowl. Dissolve sugar in remaining soy sauce, sesame oil and vinegar; set aside. Heat 1 tbsp vegetable oil in hot wok or large skillet over high heat. Add chicken and stir fry 3 minutes, remove. Heat remaining vegetable oil in same pan. Add carrot and snow peas;stir fry 1 minutes. Add remaining 3 ingredients and stir fry 1 minutes longer. Remove from heat; stir in chicken and venegar mixture. Pour over vermicelli and toss together to combine. Serve immediately. Origin: Journal American, January 13 1993 Shared by: Sharon Stevens MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Artichoke Baskets with Caper Dip Categories: Vegetables Servings: 4 2 Artichokes (about 12oz each) 1 tb Small capers, OR 1/2 c Fat free mayonnaise 1 sm Pickle, chopped 1 cl Garlic, minced 1 tb Caper or pickle brine Impress your favorite valentine with these lovely artichoke baskets filled with a creamy fat free dip. FOR ARTICHOKES: With sharp knife, cut off stems. With scissors, snip off prickly tips. Rinse and shake ff water. Wrap artichokes in plastic wrap and place on microwave safe plate or place in a microwave safe casserole. Add 1/4 cup water and cover. Place in microwave and cook on high 5-1/2 to 8-1/2 minutes until lower leaves can be pulled off and base pierces easily with fork rotate and rearrange halfway through cooking. Let stand 3-5 minutes. TO PREPARE DIP: In small bowl combine mayonnaise, garlic, capers and caper brine. TO PREPARE BASKET: Remove 1/4 of one side of artichoke leaves; reserve leaves Carefully remove and discard the choke. Place on small plate. Fill inside of basket with caper kip and allow some to spill out onto the plate. Chill until ready to serve. If desired serve with reserved artichoke leaves. NOTE* If desired, artichokes can be cooked on stove top. Place trimmed artichokes stem side down in small saucepot just big enough to hold them snugly. Pour boiling water to a depth of 1 inch,cover and steam 45 minutes over medium heat until done as above. With tongs, remove from pot; drain. Makes 2 servings, 129 calories each. Origin: Women's World, February 16, 1993 Shared by: Sharon Stevens MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Beets in Onion Vinaigrette Categories: Vegetables Servings: 4 MMMMM--------------------FOR THE ONION VINAIGRETTE------------------------- 2 md Onions 2 tb Olive oil 1/2 ts Kosher salt 1/2 tb Champagne or sherry vinegar 1/8 ts Cracked black pepper MMMMM-----------------------FOR THE GLAZED BEETS---------------------------- 1 Onion Black pepper, to taste 1 tb Butter 2 1/2 tb Sugar 3 md Beets Chopped chives or parsley 1/4 ts Kosher salt VINAIGRETTE Peel onions, trim root and top ends. Halve onions from top to bottom,then slice lengthwise into thin julienne strips, about 2 inch long, 1/8" by 1/8" thick. Place onions in a glass bowl or other microwave safe container; season with salt and pepper. Add olive oil and vinegar. Marinate 20 minutes. BEETS Peel, trim and cut onion as for vinaigrette. combine onion and butter in a 1 quart glass baking dish. cover with plastic wrap and pierce twice to allow steam to escape. Cook on 100 percent power for 1 minutes in a microwave oven. Reserve. Wash and peel beets; trim root and stem ends. Slice 1/8th inch thick; cut slices into 1/8 inch strips. Julienne strips should be the same size. Salt and pepper, toss gently. cover with vented plastic and cook on high, stirring occassionally, 7-8 minutes or until almost tender. Sprinkle with sugar,toss gently, and cook on high for 7-8 more minutes or until the liquid has a syrupy consistency. Remove dish from oven and let stand, covered,2-3 minutes. Adjust seasoning if necessary. Cover bowl containing onion vinaigrette with plastic wrap. Cook on high foor 5 minutes or until onions soften slightly. Spoon hot vinaigrette onto four to six plates, arranging onion in a ring. Divide the beet mixture among the plates, mounding it in the center of each ring of onions. Sprinkle with chives or parsley. Makes 4-6 servings. Origin: Journal American, January 13, 1993. Shared by: Sharon Stevens MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Bourbon Balls Categories: Candies Servings: 18 1 1/2 c Confectioner's sugar, 1 tb Unsweetened cocoa powder Divided 3 tb Bourbon 1 c Graham cracker crumbs 2 tb Light corn syrup 1/2 c Pecans In bowl of food processor, combine 1 cup confectoner's sugar, graham cracker crumbs, pecans and cocoa. Process with quick on/off pulses. Add bourbon and corn syrup. Process, using quick on/off pulses, until mixture begins to hold together. Press and roll mixtue into 1 inch balls. Toss each ball in remaining 1/2 cup confectioners sugar to coat. Store in tightly covered container at room temperature. NOTE: If desired, pecans can be finely chopped and ingredients mixed together by hand. Makes about 18 balls. Origin: Women's World, February 16, 1993 Shared by: Sharon Stevens MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Fruity Buckwheat Muffins Categories: Breads Servings: 12 1 c Flour 1 1/2 ts Baking powder 1 c Peeled, cored, finely 1/4 ts Baking soda Choppped Granny Smith 1/8 ts Salt Apples 3/4 c Non fat buttermilk 3/4 c Buckwheat flour 2 tb Oil 1/3 c Sugar 1 Egg, lightly beaten 1/4 c Chopped, pitted dates combine flour, apples, buckwheat flour, sugar, dates, baking powder,baking soda and salt in large bowl. Make well in centre of mixture. combine buttermilk, oil and egg in another bowl and add to dry ingredients, stirring just until moistened. divide batter evenly among muffin cups coated with cooking spray. Bake at 375F for 20 minutes. Remove from pan immediately. Let cool on wire racks. Makes 12 muffins Origin: Journal American, January 13 1993 Shared by: Sharon Stevens MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Decadent Chocolate Hearts Categories: Chocolate, Cakes Servings: 2 4 Slices (1/2 oz each) fat 2 Drops red food coloring Free marble poundcake. 1/2 c Reduced calorie nondairy 3 Strawberries, divided Whipped topping Just cut heart shapes from slices of fat free marble poundcake and fill with a cloudlike strawberry filling With a 3 inch heart shaped cookie cutter, or sharp knife, cut each poundcake slice into a heart. Place 1 strawberry in small bowl. With fork, mash well. Fold strawberry mash and red food coloring into whipped topping. Place a poundcake heart on 2 dessert plates. (if you like, place strawberry topping mixture into piping bag fitted with decorative tip.) Chill 5 minutes. Pipe o spoon strawberry topping mixture onto each heart. Top with remaining hearts. Garnish with remaining strawberries. Makes 2 servings, 110 calories each. Origin: Women's World, February 16, 1993 Shared by: Sharon Stevens MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: GREEN CORN TAMALES Categories: Mexican Servings: 24 12 Ears of fresh white or 1/2 c (scant) sugar Yellow corn 1/4 c Light cream, or more 1 lb Monterrey Jack cheese, 2 Green chiles, parched and Grated Peeled 1 lb Pure lard 1 lb Cheddar or Longhorn cheese 1/2 lb Butter Salt 1. Chop stalk end of each ear of corn flush with the base of the ear. Shuck, being careful to keep corn husks intact for later use. Wash husks, and drain. 2. Cut corn off cobs. Grind corn with the Jack cheese in a meat grinder, blender or food processor. 3. Cream lard and butter to a smooth and fluffy consistency with an electric mixer at medium speed. Add the ground corn and cheese mixture, sugar, cream and salt to taste. Continue to mix with the electric mixer until mixture looks like whipped cream. Add more cream if mixture is dry. 4. Cut the roasted green chiles into long strips. Spread about 2 tablespoons of the corn mixture on each corn husk. Spread mixture out into a rectangle and allow at least 2 inches of husk to extend below the corn mixture and a few inches of margin on both sides of the husk. Place about 2 strips of green chile down the center of the corn mixture, then sprinkle with a few pinches of the grated Cheddar cheese. 5. Hold the two sides of the tamale together to make the corn mixture fold up around the filling. Then tuck one edge of the husk over the top of the tamale and roll, tying the ends with strips of corn husks. If preferred, the bottom end of the husk can be folded up before rolling. If you plan to freeze the tamales, freeze them at this point. 6. Place the tamales upright on a rack in a pressure cooker or large steaming kettle. Before the rack is completely filled with tamales, pour 1 to 2 cups water into the bottom of the pan, about 1/2 inch deep. 7. Steam at 15 lbs pressure for 25 minutes, or in a conventional steamer for 45 minutes. Serve warm with Green Chile Sauce, plain, or with beef, pork or chicken added. These may be kept in the refrigerator for 3 to 4 days. Makes 24 tamales. Freezing Hint: Package tamales in plastic bags, 12 per package or other suitable quantity. If packaging large quantities, keep track of the contents on a card. Maximum Recommended Freezer Storage: 1 year From: JANE BUTEL'S TEX-MEX COOKBOOK by Jane Butel, Harmony Books, New York. 1980. ISBN 0-517-539861 Posted by: Karin Brewer, Cooking Echo, 1/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: MOYETTES (CINNAMON SUGAR CRUSTED SWEET BREAD) Categories: Mexican Servings: 8 5 c Sifted all purpose flour 1 c Warm water (105 - 115°F) 2 c Sugar 1 Egg, slightly beaten Salt 1/2 c Melted butter 3 tb Butter OR oil 2 ts Ground cinnamon 1 Active dry yeast (use 2 1 ts Anise extract OR Packages if time is short) 1/4 c Aniseeds 1. Sift flour, 1 cup sugar adn salt together. Cut in the butter until the mixture resembles coarse meal. If using oil, stir oil into liquid ingredients after adding the egg. 2. Dissolve yeast in warm water, stir vigorously, and allow to ferment for 5 to 10 minutes. Then add the egg and anise extract or aniseeds. 3. Add a small quantity of the flour mixture to the yeast and beat until thoroughly blended. Let stand for a few minutes, or until dough becomes light and airy. 4. Add the rest of the flour mixture, adding more flour if necessary to make a stiff dough. Knead on a lightly floured board until satiny. 5. Butter the top of the dough, cover with wax paper and let rise until doubled. 6. When the bread has risen, punch it down, and let it rise until doubled again. 7. Knead the dough slightly, then form into balls the size of an orange. With a rolling pin, flatten to 1/2 to 3/4 inch thick. 8. Prepare a topping by mixing together the melted butter, remaining 1 cup sugar and the cinnamon. Spread topping on all sides of the rolls. 9. Let rolls rise until light and about doubled in size. When nearly doubled, preheat oven to 400 degrees F. Bake in a preheated oven for 20 to 25 minutes, or until golden. Slice thinly and butter generously with soft butter. Arrange slices on a platter as desired. They will keep for 2 to 3 days at room temperature when well wrapped. Maximum recommended freezer storage: 3 months Makes 8 to 10 small loaves. From: JANE BUTEL'S TEX-MEX COOKBOOK by Jane Butel, Harmony Books, New York. 1980. ISBN 0-517-539861 Shared by: Karin Brewer, Cooking Echo, 2/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: PORK SALAD WITH MUSTARD-SOY SAUCE Categories: Salad, Mustard, Soy, Leftovers Servings: 4 MMMMM----------------------------THE SALAD--------------------------------- 2 c (approx.) mixed greens 1 Red bell pepper, seeded and 8 Slices cooked loin of pork, Cut into thick slices At room temperature MMMMM-------------------------THE VINAIGRETTE------------------------------ 2 tb Dijon mustard 1 tb Wine vinegar 1 1/2 ts Soy sauce 3 1/2 tb Olive oil 1 tb Fresh lemon juice 1 Pepper You can add all sorts of food you might happen to find in the refrigerator to fill this salad out - hard-boiled egg wedges, anchovy filets, black olives, red grapes, celery sticks, or cooked vegetables. Serve with warm toast triangles. 1. Assemble the salad: Arrange the greens in the center of the plate and surround with the pork and pepper slices. 2. Prepare the vinaigrette: In a small bowl, mix the mustard with the soy sauce, lemon juice, and vinegar. Whisk in the olive oil and season with pepper. Drizzle over the pork and greens. Serves 4. From: LEFTOVERS by Kathy Gunst, Harper Perennial, New York. 1991 Shared by: Karin Brewer, Cooking Echo, 2/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Ajiaco Categories: Cuban, Stews, Chicken Servings: 4 2 tb Butter Pieces. 1 ts Cayenne pepper 2 ts Sweet paprika 1 c Unsalted chicken stock 1 c Onions finely diced 4 Ears yellow corn, shucked, 3 c Milk Sliced into 1-inch thick 2 lg Yucca peeled and cut into Wheels Inch thick dice. 3 lb Chicken, cut into bite size Juice of one lime. This recipe is for a Cuban stew/soup that I used to enjoy con mucho gusto. This version of Ajiaco was prepared by Senora Garcia in her little store front restaurant on Collins Ave. in Miami Beach. Although this is not her exact recipe, it's the closest I could get to it. Ajico del Restaurant Garcia ~~~~~~~~~~~~~~~~~~~~~~~~~~~ Melt the butter in a 6 qt. pot over medium heat. Cook chicken pieces in the butter until no longer pink. Remove chicken with slotted spoon and place in in a bowl. Put onion, garlic, cayenne, and paprika in pot and cook while stirring, until onion is translucent and colored with the paprika. Add stock, milk, yuca, corn, and chicken to the pot. Bring almost to a boil then reduce heat, cover and simmer, stirring every now and then, for about 1 hour, or until yucca is tender. Remove from heat and stir in lime juice. Serve with Cuban or French bread that has been sliced and broiled until golden. As an alternative frozen corn on the cob will work, as well as fresh frozen kernels. The fresh corn cob seems to impart a nice flavor to this dish. If you're wondering what to do with the wheels of corn, just pick 'em up with your fingers and nibble 'round the rims. This dish recieved rave reviews at the 1991 Blind Pass Marina Xmas Party. UL'd 12-16-91 by Bob Springer MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: GINGER-BANANA CHUTNEY Categories: Chutney Servings: 4 1 lb Onions, chopped 1/2 lb Raisins, chopped 6 Ripe bananas, put through a 2 c Fresh or unsweetened canned Food mill Pineapple juice 3/4 lb Pitted dates, chopped 1 ts Salt 1 1/2 c Cider vinegar 2 ts Curry powder 1/4 lb Crystallized ginger, minced Most people think of Trinidad, Guyana, and Martinique when they think of East Indian influences on Caribbean cooking. Jamaica, however, has had its share of that influence as well, as proved by this chutney that is prepared from bananas and ginger. Makes about 3 1/2 cups. Place the onions, bananas, dates, and vinegar in a nonreactive saucepan. Stir them to mix well and cook over low heat for 20 minutes. Add the remaining ingredients and stir to make sure they are well combined. Continue to cook until the chutney has a jamlike consistency. Remove from the heat and place in sterilized jars. This chutney can accompany cold meats, grilled meats and, of course, curries. It will keep for 3 weeks in the refrigerator. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Spicy Stew Categories: Cajun, Stews, Beef Servings: 4 3 tb Flour 1 md Onion, chopped in large 1 ts Black pepper Chunks 1/2 ts Cayenne pepper 1 ts Dried thyme leaves 1/2 ts Garlic powder 3 c Beef broth 1/2 ts Cumin 1 ts Hot sauce 1 lb Stew beef, cut into 1 inch 2 md Potatoes, cubed Cubes 3 Stalks Celery, sliced 1 tb Vegetable oil 3 Carrots, sliced Combine flour, black pepper, cayenne pepper, garlic powder, and cumin in a plastic bag. Add meat cubes a few at a time, shaking to coat. Heat oil in a large saucepan. Add meat and brown. Add onion and thyme. Cook until onion is tender. Add beef broth and hot sauce and bring to a boil. Reduce heat and add potatoes, celery, and carrots. Cover and simmer for 1 1/2 hours. Serves 6. Source: More Cajun Cooking, Modern Publishing, New York, NY Copyright 1990 SHARED BY: Jim Bodle 2/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Roasted Pork Categories: Cajun, Pork Servings: 4 2 Medium Onions, quartered 2 ts Black pepper 1 Medium Red pepper, sliced 1 ts Garlic powder 1 Medium Green pepper, sliced 1 ts Cayenne pepper 1 c Mushrooms 1/4 ts White pepper 2 Medium Potatoes, quartered 4 lb Boneless pork loin roast 1 ts Salt 1/2 c Water Combine vegetables and seasoning except black pepper in a mixing bowl. Mix well. Place roast in a large roasting pan, fat side up. Sprinkle with black pepper. Pour water over roast and add vegetables. Cook uncovered at 375 degrees for 3 hours or until a meat thermometer 160 degrees. Increase heat to 425 degrees, cook 15 minutes or until meat is no longer pink. Serves 6. Source: More Cajun Cooking, Modern Publishing, New York, NY Copyright 1990 SHARED BY: Jim Bodle 2/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Steak Cajun-Style Categories: Cajun, Beef Servings: 4 1/2 c Margarine, melted 1/2 ts Salt 1 ts Cayenne pepper 1/4 ts White pepper 1 ts Black pepper 4 Ribeye steaks Heat a skillet to 350 degrees and pour melted margarine in. Combine seasoning in a small bowl. Dip steaks in melted margarine and sprinkle with season mixture. Place steaks in skillet and cook each side for about 3 1/2 minutes. Serves 4. Source: More Cajun Cooking, Modern Publishing, New York, NY Copyright 1990 SHARED BY: Jim Bodle 2/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Seafood Creole #2 Categories: Cajun, Seafood Servings: 4 2 tb Margarine 1/4 ts White pepper 1/4 c Onion, chopped 3 ts Cornstarch 1/4 c Red pepper, chopped 2 tb Cold water 1 cl Garlic, minced 1/2 lb Fresh shrimp OR 1 cn Tomatoes (16 oz.) 1/2 lb Frozen shrimp, thawed 1 ts Basil 1/2 lb Fresh crab OR 1/2 ts Cayenne pepper 1/2 lb Frozen crab, thawed 1/2 ts Salt 2 c Peppery rice Melt margarine in a medium skillet. Add onion, red pepper and garlic. Cook Salt and white pepper. Cover, reduce heat, simmer for 10 minutes. Combine cornstarch and water in a small bowl. Mix well. Add to tomato mixture. Stir until bubbly. Add shrimp and crab and heat to boiling. Reduce heat and simmer for 10 minutes or until seafood is thoroughly cooked. Serve on top of rice. Serves 4. Source: More Cajun Cooking, Modern Publishing, New York, NY Copyright 1990 SHARED BY: Jim Bodle 2/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Peppery Rice Categories: Rice Servings: 6 2 c Brown rice 1/2 ts Salt 4 c Chicken broth 1/4 ts Garlic powder 1/4 c Green onion, chopped 1/4 ts Cayenne pepper 1/4 c Red peppers, chopped 1/4 ts White pepper Place rice and chicken broth in a 3 quart saucepan. Bring to a boil. Reduce heat, cover and simmer for 20 minutes. Add remaining ingredients and simmer another 20 minutes. Serves 6. Source: More Cajun Cooking, Modern Publishing, New York, NY Copyright 1990 SHARED BY: Jim Bodle 2/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Chinese Banquet Categories: Chinese Servings: 1 1 Dial 555-6780 Cookies 2 Give order 5 Give name and address 3 No MSG, please! 6 Get purse out 4 Ask for extra Fortune Note: The noodle dishes are terrible; no deliveries after 10 p.m. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Cherry Bread Categories: Breads Servings: 4 1/2 c Butter 2 c Sifted flour 3/4 c Sugar 1 ts Butttermilk 2 Eggs 1 ts Vanilla 1 ts Cherry soda 10 oz Jar Maraschino cherries, 1/2 ts Salt Chopped and drained Preheat oven to 350 degrees. Grease and flour a 9x5x3 inch pan. In a large bowl, combine butter, sugar and eggs; beat with mixer until creamy. Add soda, salt, flour, and buttermilk. Mix on low until blended. Fold in vanilla, cherries, and nuts. Bake 60 minutes. From Ellen Cleary MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: CHERRY MUFFINS Categories: Breads Servings: 10 1/2 c Sugar, 2 Eggs, 2 ts Baking powder, 3 tb Melted butter 1/2 ts Salt 1 c Cherry juice & milk 1/2 Bottle maraschino cherries Combined Cut up, 1 1/2 c Flour, Prepare pans. Stir together dry ingredients & add the cherries. Mix eggs, cherry liquid & melted butter. Add the dry mix to the wet mix until just combined. Bake for 15-20 mins at 375oF. Makes 9-10 large muffins. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: English Muffins Categories: Breads Servings: 4 1 ts Sugar 2 ts Salt 1/4 c Shortening 3 c Flour Sprinkle yeast over water in a roomy bowl, and mix in remaining ingredients. Flour may be white or up to 1 C. of whole wheat. On a floured surface, roll out dough to about 1/3 inch thickness and cut into circles. I use a wide mouth water glass to cut them out. Arrange on waxed paper which has been sprinkled with corn meal, and allow to rise until doubled. Bake on a preheated griddle over a medium flame until browned on both sides. Some variations: For sweeter muffins, add 2 Tbls. honey or brown sugar. 1/2 C. sauteed sliced onion. Knead in 1 C. grated cheddar cheese. 1/2 rye flour and 1/2 white flour and add caraway seeds. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Herb Butter Categories: Sauces Servings: 1 1 c Butter, softened 1 ts Basil 1 ts Oregano 1 ts Garlic powder Combine in a medium bowl and beat with an electric mixer on high speed until light and fluffy. Use on hot biscuits, vegetables, fish, poultry, and steaks. Source: Quick 'n Easy Country Cookin From: Jon Judd, Cooking Echo, 2/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: RED DEVIL PEPPER SAUCE Categories: Sauces Servings: 1 6 ts Bonnet-type chiles 1 ts Ketchup 3 md Onions, diced 1 ts Pickapeppa Sauce 2 Allspice berries, crushed 2 c Distilled vinegar Makes 2 cups. Place the chiles, onions, and crushed allspice in the bowl of a food processor and mince until fine. In a small nonreactive saucepan, add the remaining ingredients to the chile mixture and bring to a boil, stirring occasionally. Allow to cool and place the pepper sauce in a bottle. It will keep for several months in the refrigerator. Use sparingly to accompany stews, grilled meats, and whatever you feel could use a bit of the devil. MMMMM