CookBook Heaven/COOKBOOK HEAVEN.iso/mm/mealmast.txt

Text File | 1992-12-10 | 52KB | 980 lines

PRODIGY(R) interactive personal service         12/10/92         3:01 PM

         FOOD AND WINE CLUB
TOPIC:   APPETIZERS
TIME:    12/09  9:36 AM

TO:      LOUIS WELSH   (NNKF70A)
FROM:    LISA HLAVATY   (FDGN81A)
SUBJECT: APPETIZERS

Hi Louis, Here is one you might like....

---------- Recipe via Meal-Master (tm) v7.00 (*P)

     Title: Garlicky Gilroy Chicken Wings
Categories: Appetizers, Poultry
  Servings:  6

-------------------LISA HLAVATY  FDGN81A-------------------
      2 lb Chicken wings
      3    Heads fresh garlic;separated
           Into cloves and peeled
      1 c  Plus 1 T. olive oil;divided
     15    Drops tabasco pepper sauce
      1 c  Grated parmesan cheese
      1 c  Italian style bread crumbs
      1 ts Black pepper
  Preheat oven to 375. Disjoint chicken wings, removing
  tips.  Rinse wings; pat dry. Place garlic, 1 cup oil
  and pepper sauce in food processor or blender
  container; cover and process until smooth. Pour garlic
  mixture into small bowl. Combine cheese, bread crumbs
  and black pepper in shallow dish. Dip wings into
  garlic mixture, then roll, one at a time, in crumb
  mixture until thoroughly coated. Brush shallow
  nonstick pan with remaining 1 T. oil; arrange wings in
  a single layer. Drizzle remaining garlic mixture over
  wings; sprinkle with remaining crumb mixture. Bake 45
  to 60 minutes or until brown and crisp. Garnish as
  desired. Source: 1st palace winner in the Great Garlic
  Recipe Contest.

-----
 12/09 08:52 am :  My very best to you, Lisa
PRODIGY(R) interactive personal service         12/10/92         4:07 PM

         FOOD AND WINE CLUB
TOPIC:   BREADS AND PIZZA
TIME:    12/06  4:33 PM

TO:      VIRGINIA B SAUER   (NNMH30A)
FROM:    BETH KATCHER   (BRTG26A)
SUBJECT: CRAN-APPLESAUCE BRD

Here's the recipe as I downloaded it.  I skipped the first
2t of yeast.

---------- Recipe via Meal-Master (tm) v7.01 (*P)

     Title: CRANBERRY APPLESAUCE BREAD
Categories: Breadmaker, Holiday, Brunch, Fruits
  Servings: 16

      2 ts Yeast
  1 1/3 c  Cranapple sauce
      2 tb Margarine
      1 tb Sugar
      1 ts Salt
      3 c  Bread flour
  2 1/2 ts Yeast
----------------------CRANAPPLESAUCE----------------------
  1 1/4 c  Cranberries
      4    Golden delicious apples*
      1 ts Ginger root
    1/4 ts Cinnamom
    1/2 ts Grated zest of lemon
    1/2 c  Sugar +
      2 tb Water

  Put all in machine sweet bread cycle if you have it.
  CRANAPPlESAUCE *peeled and diced (1/2 inch) put water
  and sugar in a lg heavy saucepan and place over high
  heat. Cook stirring until sugar is dissolved. Add
  apples cover stir frequently cook 5 minutes then add
  cranberries cook 15 to 20 minutes till cranberries pop
  and apples are soft then mash with potato masher will
  still be slightly lumpy add spices and zest cook
  another 5 minutes for flavor to blend. Cool for
  putting in the bread, sauce will keep in fridge for 3
  days makes 3 cups also can be served warm with dinner
  FROM: DIANA LEWIS (VGWN37A)

-----
Beth in Newton, MA
PRODIGY(R) interactive personal service         12/10/92         4:15 PM

         FOOD AND WINE CLUB
TOPIC:   BREADS AND PIZZA
TIME:    12/05  7:24 AM

TO:      L LAVELLA SHIELDS    (DJVW99B)
FROM:    DIANA LEWIS   (VGWN37A)
SUBJECT: HOW MAKE SOFT ROLLS

you can make the following rolls by hand you don't need a
bread machine
---------- Recipe via Meal-Master (tm) v7.00 (*P)

     Title: GRANDMAS STICKY ROLLS
Categories: Breadmaker, Breads
  Servings: 12

      3 c  Bread flour
    1/4 c  Sugar
      6 tb Butter
      1 ts Salt
      3 tb Powdered buttermilk
    7/8 c  Water
      2 ts Active dry yeast
  1 1/2 ts Quick rising yeast.
  1 1/2 ts Cardomon; + -
           -or a dash or 2 of nutmeg
           For a change of taste

  Make on dough cycle. There are several ways to make
  these one is to cut into 12 to 15 equal pieces then
  roll each into a rope about 6 to 8 inches long tie in
  a knot and pinch ends together and place pinched end
  side down in a lightly greased pan. Let rise till
  doubled about 45 minutes. The other way is to cut up
  36 equal pieces and roll into balls then place three
  balls into a muffin tin. Let rise as previously
  stated. Bake in a preheated 350 degree oven for 13 to
  15 minutes till tops are a golden brown. For the
  sticky part after removal of rolls from oven brush on
  a mixture of melted butter about 1 TBL and 1 Tbl sugar
  heated in a sauce pan till sugar is slightly dissolved
  let mixture cool some and brush on rolls. These rolls
  are just as good without. They also reheat real well.
  If you would like to make brown and serve rolls bake
  rolls at 250 for 20 to 30 minutes. DO NOT BROWN. Let
  them cool completely before storing (DO NOT put on the
  glaze) tops of rolls will be slightly tacky will last
  5 to 7 days in fridge and a month in freezer to bake
  brown and serve preheat oven to 350 bake 8 minutes.
  This dough also make excellent cinnamon rolls roll out
  dough into a rectangle about 1/4 to 1/8 inch thick
  depend on how many and how big you want to make them.
PRODIGY(R) interactive personal service         12/10/92         4:15 PM

  Take 1 TBL of soft butter and spread all around
  leaving 1/4 inch of edge. Then sprinkle cinnamon all
  around as much as you want then take 1/2 cup brown
  sugar and sprinkle. You can also add the same amount
  of chopped nuts and raisins. Roll up into a log and
  cut off about 1-1/2 to 2 inches and place in a lightly
  greased pan. Let rise 45 minutes and bake 15 to twenty
  minutes at 350. when somewhat cooled drizzle on a
  glaze of powdered sugar, butter, vanilla extract and
  water
   FROM: DIANA LEWIS (VGWN37A)

-----
Diana (:>)
51st state
BUZZY BUZZ
12/04 19:59PST
PRODIGY(R) interactive personal service         12/10/92         4:32 PM

         FOOD AND WINE CLUB
TOPIC:   BUSY COOK
TIME:    12/02  4:34 PM

TO:      ALL
FROM:    LISA CRAWLEY   (TSPN00B)
SUBJECT: R: MUFFIN MANIA

Here we go again!  Leigh, where are you???? :)

---------- Recipe via Meal-Master (tm) v7.00 (*P)

     Title: Crisp Bacon Muffins
Categories: Breads
  Servings: 12

-------------------LISA CRAWLEY  TSPN00B-------------------
      8    Bacon slices
  1 1/3 c  Cake flour
  1 1/2 tb Sugar
      1 ts Salt
  2 1/2 ts Baking powder
      1    Egg
    3/4 c  Milk
      1 tb Bacon fat
  Saute bacon til crisp, and chop fine.  Sift flour,
  sugar, salt and baking powder together.  Add the
  bacon.  Combine the egg, milk and bacon fat, and blend
  into the first mixture.  Pour into buttered muffin
  tins, one-third full, and bake in a hot oven (425) for
  15-20 minutes.  FROM: KATE SMITH'S "COMPANY'S  COMING"
  COOKBOOK ---- Lisa Crawley  TSPN00B

-----
RSVP: Recipes Shared Very Proudly!
Lisa/aka Teaspoon/Cedar Rapids, IA.
PRODIGY(R) interactive personal service         12/10/92         4:32 PM

         FOOD AND WINE CLUB
TOPIC:   BUSY COOK
TIME:    12/02  8:24 PM

TO:      LISA CRAWLEY   (TSPN00B)
FROM:    MARY GOODROW   (KTMB37A)
SUBJECT: R: MUFFIN MANIA

Hi Lisa,
I thought you might enjoy this muffin recipe.

QUAKER OAT MUFFINS

2 C Quaker oat bran hot cereal (uncooked)
1/3 c brown sugar
1/4 c wheat flour
2 tsp baking powder
1/4 tsp salt
1/4 tsp nutmeg
1 c skim milk
2 egg whites, slightly beaten
3 Tbsp vegetable oil
1 1/2 tsp vanilla
1/4 c Quaker oats
1 Tbsp brown sugar
Heat oven to 400 degrees.  Combine oat bran, brown sugar,
flour, baking powder, salt and nutmeg.  Add combined milk,
egg whites, oil and vanilla, mixing just until moistened.
Fill greased muffin cups 2/3 full.  Combine oats and
remaining 1 Tbsp brown sugar; sprinkle evenly over batter.
Bake for 20 minutes.

Enjoy!                 My best to you,
                   * Mary * Massachusetts *
PRODIGY(R) interactive personal service         12/10/92         4:33 PM

         FOOD AND WINE CLUB
TOPIC:   BUSY COOK
TIME:    12/03  8:16 AM

TO:      MARY GOODROW   (KTMB37A)
FROM:    LISA CRAWLEY   (TSPN00B)
SUBJECT: R: MUFFIN MANIA

Hi Mary!
Did you know that Quaker Oats main plant for making those
oats is located here in Cedar Rapids????  We get to smell
Oatmeal, Capn Crunch, Peaches and Cream and all those
goodies. There are times we walk outside and swear there's
oatmeal cookies in the air!
Here's one for you...
---------- Recipe via Meal-Master (tm) v7.00 (*P)

     Title: German Cabbage Muffins  Xcnm40a
Categories: Breads
  Servings: 12

  1 3/4 c  flour
      2 ts celery seed
      1 tb baking powder
      2 c  cabbage; grated
      1 ts salt
      2    eggs
      1 tb sugar
    3/4 c  low-fat milk
      2 ts onion flakes
      6 tb butter; melted

  Combine flour, baking powder, salt, sugar, onion flakes
  and celery seed thoroughly. Add the grated cabbage and
  stir into the dry ingredients. Whisk the eggs, milk
  and melted butter together well. Add to dry
  ingredients and stir quickly, making sure it isn't
  over 10 sec. Spoon into greased muffin pans and bake
  in preheated oven until done. bake at 400 for 20 min.
  makes 12  Stan Forsman XCNM40B

-----
RSVP: Recipes Shared Very Proudly!
Lisa/aka Teaspoon/Cedar Rapids, IA.
PRODIGY(R) interactive personal service         12/10/92         4:34 PM

         FOOD AND WINE CLUB
TOPIC:   BUSY COOK
TIME:    12/07 11:14 AM

TO:      LISA CRAWLEY   (TSPN00B)
FROM:    LEIGH ORFANT   (JBFN65A)
SUBJECT: R: MUFFIN MANIA

Lisa,
  Sorry, it's been so long since I've posted anything.  It's
the end of the semester and my boyfriend has been using the
computer round the clock, so I haven't been able to gewt
here.

               Banana Chocolate Chip Muffins

2 extra-ripe, medium bananas, peeled
2 eggs
1 cup packed brown sugar
1/2 cup butter or margarine, melted
1 tsp. vanilla
2 1/4 cups all-purpose flour
2 tsps. baking powder
1/2 tsp. ground cinnamon
1/2 tsp. salt
1 cup chocolate chips
1/2 cup chopped walnuts

Puree bananas in blender (1 cup).  In medium bowl, beat
pureed bananas, eggs, sugar, butter, and vanilla until well
blended.  In large bowl, combine flour, baking powder,
cinnamon, and salt.  Stir in chocolate chips and nuts.  Make
well in center of dry ingredients.  Pour in banana mixture.
Mix until just blended.  Spoon into well greased 2 1/2-inch
muffin cups.  Bake 350 for 25 to 30 minutes.  REmove from
pan.  Makes 12 muffins.
                               Leigh
PRODIGY(R) interactive personal service         12/10/92         4:34 PM

         FOOD AND WINE CLUB
TOPIC:   BUSY COOK
TIME:    12/07  2:09 PM

TO:      LEIGH ORFANT   (JBFN65A)
FROM:    LISA CRAWLEY   (TSPN00B)
SUBJECT: R: MUFFIN MANIA

Leigh,
And here I thought you ran out!!!!
Eggnog Muffins

2 c flour
2/3 c sugar
1 tb baking powder
1/2 ts salt
3/4 c prepared eggnog
1/2 c dark rum
5 tb butter; melted
1 egg; beaten to blend
1/2 ts freshly grated nutmeg

Preheat oven to 400.  Grease one 12 c muffin tin.  Sift
flour, sugar, baking powder and salt into lg. bowl. Stir in
eggnog, rum, butter, egg and nutmeg.  Spoon into prepared
tin.  Bake until tester inserted comes out clean.  About 20
min.  cool muffins completely before serving.

Enjoy!

RSVP: Recipes Shared Very Proudly!
Lisa/aka Teaspoon/Cedar Rapids, IA.
PRODIGY(R) interactive personal service         12/10/92         4:34 PM

         FOOD AND WINE CLUB
TOPIC:   BUSY COOK
TIME:    12/08 11:48 AM

TO:      LISA CRAWLEY   (TSPN00B)
FROM:    LEIGH ORFANT   (JBFN65A)
SUBJECT: R: MUFFIN MANIA

Lisa,
  I'm not even close to running out, especially with the
slow rate at which I've been posting.

             Cherry Peanut Butter Muffins

2 cups all-purpose flour
1/3 cup sugar
2 1/2 tsps. baking powder
1/2 tsp. salt
1/2 tsp. grated orange peel
1/2 cup peanut butter
2 tbs. butter or margarine
1/2 cup red maraschino cherries, chopped
2 eggs, slightly beaten
2/3 cup milk
In medium bowl, mix flour, sugar, baking powder, salt, and
orange peel; cut in peanut butter and butter until mixture
resembles coarse crumbs.  Stir in cherries.  In small bowl,
combine milk and eggs; stir into dry ingredients just until
moistened.  Spoon batter into 12 greased 3-inch muffin cups.
Bake at 400 about 15 miuntes or until wooden pick inserted
near center comes out clean.  Makes 12 muffins.

                                Leigh
PRODIGY(R) interactive personal service         12/10/92         4:35 PM

         FOOD AND WINE CLUB
TOPIC:   BUSY COOK
TIME:    12/09  9:37 AM

TO:      LEIGH ORFANT   (JBFN65A)
FROM:    LISA CRAWLEY   (TSPN00B)
SUBJECT: R: MUFFIN MANIA

Leigh,
I know the feeling!!!  It's good to hear from you!  I'm slow
right now too. I spent ALL day shopping for Christmas and I
got pretty much everything done.  One more day should finish
it!  Came home to find out oldest stayed after school and
needed a ride home.  went out again. Was home 45 min. and
out with the girls for dinner and on to knitting class.  I
haven't been here ALL DAY and I have MUFFIN WITHDRAWAL!!!
---------- Recipe via Meal-Master (tm) v7.00 (*P)

     Title: Ham-and-Cheese Muffins
Categories: Breads, Muffins
  Servings: 12

-------------------LISA CRAWLEY  TSPN00B-------------------
  1 3/4 c  Flour
    1/3 c  Rye Flour
      2 ts Baking Powder
    1/4 ts Salt
      1 tb Light Brown Sugar
    1/3 c  Cooked Ham; finely chopped
    1/2 c  Swiss Cheese; shredded
      1 lg Egg; lightly beaten
      1 c  Milk
    1/4 c  Vegetable Oil
    3/4 ts Spicy Brown Mustard
    1/2 ts Worcestershire Sauce
      3    Drops Hot Sauce
  Combine first 5 ingredients in a lg. bowl; stir in ham
  and cheese.  Make a well in center of mixture.
  Combine egg and next 5 ingred.; add to dry ingred.,
  stirring just until moistened.  Spoon into greased
  muffin pans, filling 2/3 full.  Bake at 400 for 22-25
  min.  Remove from pans immediately.  Yield: 1 dozen.

-----
RSVP: Recipes Shared Very Proudly!
Lisa/aka Teaspoon/Cedar Rapids, IA.
PRODIGY(R) interactive personal service         12/10/92         4:35 PM

         FOOD AND WINE CLUB
TOPIC:   BUSY COOK
TIME:    12/06 12:18 PM

TO:      LINDA ALDER   (KTJD71B)
FROM:    MARYLU SHIPMAN   (XGMV51B)
SUBJECT: R: MUFFIN MANIA

                    CRANBERRY SWIRL MUFFINS
1/4 cup shortening  1/2 cup sugar
2 egg whites  1 1/2 cups flour  2 tsp baking powder
1/2 tsp salt  3/4 cup skim milk  1/4 cup cranberry sauce
1/4 cup no sugar added raspberry fruit spread
Spray 12 muffin cups with pam or use paper liners  Cream
shortening & sugar in bowl til blended  Add egg whites  Beat
until fairly smooth  Stir in flour baking powder salt & milk
until just mixed  Add cranberry & raspberry spread  Fold &
swirl through batter  Spoon batter evenly into cups filling
3/4 full Bake at 400 for 20 to 22 min or until bolden brown
 Cool 5 min  Serve with HONEY WALNUT SPREAD
NOTE May be baked in a loaf pan for 45 to 50 min or until
tooth pick comes out clean
*OCEAN SPRAY CRANBERRY RASPBERRY SAUCE IS AVAILABLE IN SOME
LOCATIONS  IF SO USE 1/2 cup of sauce & fruit spread
                     HONEY WALNUT SPREAD
1 cup 8oz soft light margarine  1/4 cup honey
1/2 chopped walnuts toasted
Combine ingred in med size food processor bowl  Pulse until
evenly blended  Serve with muffing biscuits pancakes waffles
or toast  VARIATIONS  Substitute pecans or almonds for
walnuts 1/2 tsp grated lemon or orange rind for walnuts or 4
tsp cinnamon for walnuts
PRODIGY(R) interactive personal service         12/10/92         4:36 PM

         FOOD AND WINE CLUB
TOPIC:   BUSY COOK
TIME:    12/08 11:52 AM

TO:      LINDA ALDER   (KTJD71B)
FROM:    LEIGH ORFANT   (JBFN65A)
SUBJECT: R: MUFFIN MANIA

Linda,
  I'll post one for you today and one for Joan.  Tomorrow
I'll post the other two.
              Cranberry Banana Muffins

2 cups Quacker Oat Bran Hot Cereal, uncooked
1/2 cup packed brown sugar
1/4 cup all-purpose flour
2 tsps. baking powder
1/2 tsp. salt (optional)
1/2 tsp. ground cinnamon
1/2 cup finely chopped cranberries
2/3 cup cranberry juice cocktail
1/2 cup mashed ripe banana (about 1 medium)
2 egg whites, slightly beaten
3 tbs. vegtable oil

Heat oven to 400.  Paper-line 12 (2 1/2-inch) muffin cups.
In large bowl, combine oat bran, brown sugar, flour, baking
powder, salt, and cinnamon.  Gently stir in cranberries.  In
small bowl, combine cranberry juice, banana, egg whites, and
oil.  Stir into flour mixxture, mixing just until moistened.
Fill muffin cups almost full.  Bake 20 to 22 minutes or
until golden brown and wooden pick inserted in center comes
out clean.  Remove from pan.  Makes 12 muffins.

                               Leigh
PRODIGY(R) interactive personal service         12/10/92         4:36 PM

         FOOD AND WINE CLUB
TOPIC:   BUSY COOK
TIME:    12/08 11:52 AM

TO:      JOAN CLOUD   (SSMW41A)
FROM:    LEIGH ORFANT   (JBFN65A)
SUBJECT: R: MUFFIN MANIA

Joan,
  I'm posting two today and two tomorrow.

        Cranberry Muffins and Creamy Orange Spread

2 cups all-purpose flour
7 tbs. sugar
2 tsps. baking powder
1/2 tsp. salt
3/4 cup milk
1/2 cup butter or margarine, melted
1 egg, beaten
3/4 cup coarsely chopped cranberries
1 (8-ounce) pkg. cream cheese, softened
1 tbs. orange juice
1 tsp. grated orange peel

In large bowl, combine flour, 4 tbs. sugar, baking powder
and salt; mix well.  In medium bowl, combine milk,
margarine, and egg.  Pour into flour mixture, mixing just
until moistened.  In small bowl, combine 2 tbs. sugar and
cranberries; fold into batter.  Spoon into greased 2
1/2-inch muffin cups, filling each 2/3 full.  Bake at 400
degrees for 20 to 25 minutes or until golden brown.  Remove
from pan.

In small bowl, combine cream cheese, remaining 1 tbs. sugar
orange juice, and peel until well blended.  Cover and chill.
Serve with muffins.  Makes 12 muffins.          Leigh
PRODIGY(R) interactive personal service         12/10/92         4:37 PM

         FOOD AND WINE CLUB
TOPIC:   BUSY COOK
TIME:    12/09  9:40 AM

TO:      LINDA ALDER   (KTJD71B)
FROM:    LISA CRAWLEY   (TSPN00B)
SUBJECT: R: MUFFIN MANIA

Linda,
I never meant to ignore you!  Got caught up in shopping and
kid chaufferring!!!!
---------- Recipe via Meal-Master (tm) v7.00 (*P)

     Title: Cranberry-Pumpkin Muffins
Categories: Breads, Muffins
  Servings: 24

-------------------LISA CRAWLEY  TSPN00B-------------------
      2 c  Flour
      1 c  Whole Wheat Flour
      1 c  Sugar
  1 1/2 ts Cinnamon
      1 ts Baking Powder
      1 ts Baking Soda
    3/4 ts Allspice
    1/2 ts Salt
    1/2 c  Butter
  2 1/2 c  Pumpkin; thick puree
      2    Eggs
      2 c  Cranberries; cleaned;halved

  Preheat oven to 350.  In a lg. bowl, combine the
  flours, sugar, cinnamon, baking powder, baking soda,
  allspice, and salt. Stir the ingred. to mix them well.
  Add the butter, pumpkin, and eggs, strring the ingred.
  til they are just moist.  Stir in the cranberries.
  Spoon the batter into 24 greased muffin cups.  Place
  the muffin tins in the hot oven.  Bake for 40 min. or
  til tester inserted in center comes out clean.

-----
RSVP: Recipes Shared Very Proudly!
Lisa/aka Teaspoon/Cedar Rapids, IA.
PRODIGY(R) interactive personal service         12/10/92         4:37 PM

         FOOD AND WINE CLUB
TOPIC:   BUSY COOK
TIME:    12/09  9:40 AM

TO:      LINDA ALDER   (KTJD71B)
FROM:    LISA CRAWLEY   (TSPN00B)
SUBJECT: R: MUFFIN MANIA

---------- Recipe via Meal-Master (tm) v7.00 (*P)

     Title: Coconut-Cranberry Cheese Spread
Categories: Muffins, Breads
  Servings:  1

-------------------LISA CRAWLEY  TSPN00B-------------------
      8 oz Cream Cheese; softened
    1/4 c  Whole-berry cranberry sauce
      1 ts Grated Orange Rind
    1/8 ts Salt
      2 tb Flaked Coconut

  Combine first 4 ingred. stirring until well blended.
  Spoon into a serving dish, and sprinkle with coconut.
  Serve spread with gingersnaps.  Yield: 1 1/4 c.

-----
I thought this sounded great even though it's not the muffin
you asked for!!!!  So consider it a "bonus"!

RSVP: Recipes Shared Very Proudly!
Lisa/aka Teaspoon/Cedar Rapids, IA.
PRODIGY(R) interactive personal service         12/10/92         4:37 PM

         FOOD AND WINE CLUB
TOPIC:   BUSY COOK
TIME:    12/09  9:41 AM

TO:      LINDA ALDER   (KTJD71B)
FROM:    LISA CRAWLEY   (TSPN00B)
SUBJECT: R: MUFFIN MANIA

---------- Recipe via Meal-Master (tm) v7.00 (*P)

     Title: Cranberry or Blueberry Muffins
Categories: Muffins, Breads, Fruit
  Servings: 30

-------------------LISA CRAWLEY  TSPN00B-------------------
  1 3/4 c  Flour
    3/4 ts Salt
    1/3 c  Sugar
      2 ts Double-acting Baking Powder
      2    Eggs
    1/4 c  Butter; melted
    3/4 c  Milk
      1 c  Fresh Blueberries OR 1 c
           -canned blueberries;drained
           -OR 1 c Cranberries;chopped
      1 ts Grated orange or lemon rind

  Sift dry ingred. together.  Beat eggs in a separate
  bowl.  Add butter and milk to the eggs.  Combine the
  liquid and the dry ingred. with a few strokes.  Fold
  into the batter, before the dry ingred. are completely
  moist--either the blueberries or the cranberries.
  Fill well greased muffin pans 2/3 full and bake in a
  400 degree preheated oven for 20-25 min.

-----
Lisa
PRODIGY(R) interactive personal service         12/10/92         4:37 PM

         FOOD AND WINE CLUB
TOPIC:   BUSY COOK
TIME:    12/09  9:41 AM

TO:      LINDA ALDER   (KTJD71B)
FROM:    LISA CRAWLEY   (TSPN00B)
SUBJECT: R: MUFFIN MANIA

---------- Recipe via Meal-Master (tm) v7.00 (*P)

     Title: Cranberry-Corn Muffins
Categories: Breads, Muffins
  Servings: 12

-------------------LISA CRAWLEY  TSPN00B-------------------
    3/4 c  Flour
    1/2 c  Whole Wheat Flour
      1 c  Yellow Corn Meal
    1/3 c  To 1/2 c Sugar; to taste
      2 ts Baking Powder
    1/2 ts Baking Soda
    1/4 ts Salt; optional
    2/3 c  Buttermilk
    1/3 c  Orange Juice
    1/3 c  Vegetable Oil
      1    Egg
      4 ts Grated Orange Rind
      1 c  Fresh Cranberries;coarse chp

  Preheat oven to 400.  In a lg. bowl, combine the
  flours, meal, sugar, baking powder, baking soda, and
  salt.  In a 2-c measure or sm. bowl, combine the
  buttermilk, orange juice, oil, egg, and orange rind.
  Add buttermilk mixture to the flour mixture, stirring
  the ingred. til they are just moist.  Stir in the
  cranberries.  Distribute the batter among 12 greased
  muffin cups.  Place the muffin tin in the hot oven,
  and bake the muffins for 20-25 min.

-----
Enjoy!

RSVP: Recipes Shared Very Proudly!
Lisa/aka Teaspoon/Cedar Rapids, IA.
PRODIGY(R) interactive personal service         12/10/92         4:38 PM

         FOOD AND WINE CLUB
TOPIC:   BUSY COOK
TIME:    12/10 11:58 AM

TO:      LISA CRAWLEY   (TSPN00B)
FROM:    LEIGH ORFANT   (JBFN65A)
SUBJECT: R: MUFFIN MANIA

Lisa,
  I went out shopping yesterday and didn't make it here, but
I did make a big dent in my holiday shopping.  Did you send
this snow??????????
               Tunnel of Cheese Muffins

2 cups biscuit baking mix
5 slices bacon, crisp-cooked and crumbled
3/4 cup milk
1 egg, beaten
12 (1/2-inch) cubes Swiss cheese

In medium bowl, combine biscuit mix and bacon.  Add milk and
egg, stirring just until moistened.  Spoon 1/2 of the batter
into 12 buttered 2 1/2-inch muffin cups.  Press a cheese
cube into each cup.  Top with remaining batter, covering
cheese completely.  Bake in preheated 400 degree oven for 25
minutes or until golden.  Remove from pan.  Serve hot. Leigh
PRODIGY(R) interactive personal service         12/10/92         4:38 PM

         FOOD AND WINE CLUB
TOPIC:   BUSY COOK
TIME:    12/10  1:24 PM

TO:      LEIGH ORFANT   (JBFN65A)
FROM:    LISA CRAWLEY   (TSPN00B)
SUBJECT: R: MUFFIN MANIA

Leigh,
Of course I sent the snow, to all my friends as far as it
would go.  Calif. is excluded---too much heat there!  Why
should I have all the fun sliding all over the place.  I'm
NOT stingy, see I share! <G>
---------- Recipe via Meal-Master (tm) v7.00 (*P)
     Title: Cheesy Sausage Muffins
Categories: Breads, Muffins
  Servings: 24

-------------------LISA CRAWLEY  TSPN00B-------------------
    1/4 lb Ground Pork Sausage;ck,drain
      3 oz Cream Cheese; cubed
    1/2 c  Cheddar Cheese; shredded
    1/4 c  Green Onions; chopped
      1 c  Bisquick
      2 lg Eggs; lightly beaten
    2/3 c  Milk

  Combine first 5 ingred. in a lg. bowl; make a well in
  center of mixture. Combine eggs, and milk; add to
  sausage mixture, stirring just until moistened.  Spoon
  into greased miniature muffin pans, filling 3/4 full.
  Bake at 350 for 35-40 min.  Remove from pan
  immediately.  Makes 2 dozen.

-----
Hope you are enjoying the muffins.  I've been caught up
playing with the bread machine...

RSVP: Recipes Shared Very Proudly!
Lisa/aka Teaspoon/Cedar Rapids, IA.
PRODIGY(R) interactive personal service         12/10/92         4:39 PM

         FOOD AND WINE CLUB
TOPIC:   BUSY COOK
TIME:    12/06  8:30 AM

TO:      J WALTER   (NWTP92A)
FROM:    JUNE JAMES   (GNDR31B)
SUBJECT: R>PASTA FAGIOLI SOUP

Hello To Jude, Jayne, Debbie, Lynn, & any others Who are
             looking for this recipe!,
      Private E-mail requests plus Jude's online one have
made me dust off the old Pasta E' Fagioli recipe again...
Hope you all enjoy and find it...! (Sorry I can't respond
privately to each of your requests to specifically be sent
this one, but 30 messages a month don't go far!)      >>>
                  ** Pasta E' Fagioli Soup **
3 tsp. oil
2-lbs. ground beef
12-ozs. of chopped onion
14-ozs. of slivered carrots
14-ozs. of diced celery
1-1/2 quarts (=48-oz) tomatoes, diced/canned
2- 15 oz. cans of red kidney beans
1- 48 oz. jar or can of white kidney beans
2-3/4 qts. (=88-oz) beef stock
3 tsp. oregano                                        >>
2-1/2 tsp. black pepper
5 tsp. parsley (fresh chopped)
2-1/2 tsp. Tabasco sauce
1-1/2 qts. (=48-oz) spaghetti sauce
*Small shell or elbow macaroni> one bag or a little more to
      desired consistency...
Directions: Saute the ground beef; then drain off the excess
oil. Transfer to a 10-qt. pot if your are going to make the
entire quantity as listed above. < Personally, I usually cut
the entire recipe in half unless having dinner guests. So
easy to make that I'd rather just cook up a fresh batch as
needed!  Add the onions, carrots, celery, and tomatoes, and
simmer for about 10 minutes. Drain and rinse the beans and
add to the pot. Also add the beef stock, oregano, pepper,
Tabasco, spaghetti sauce, and noodles. Simmer until the
celery and carrots are tender, approximately 45 minutes.
This recipe as listed will make 9 quarts of soup!!!
............................................................
Note: For a bolder flavoring of the meat aspect of the soup,
you can add 1/2 ground beef with 1/2 sweet Italian sausage.
I also like mine with a little more pepper, but find that
most others like the soup just as it is!  Hope that you ALL
will enjoy this soup as much as I and other P friends have!
                 With Regards!,  ** June **
PS.I know that this recipe "looks" like a lot of work to do,
but trust me when I say it is VERY easy. Except for cutting
PRODIGY(R) interactive personal service         12/10/92         4:39 PM

the onions, carrots, & celery & frying the ground beef, you
are literally just pouring and measuring. Fast to do and
WELL worth the effort! MARY G.> want to make sure that you
find this one too! Great to make on a Sun. & then do fast
re-heats throughout the week! Enjoy... ** !>  One of my
friends likes to add more pasta to a   \/  stew consistency,
and serves it over rice 4 her kids. Be creative with it!
PRODIGY(R) interactive personal service         12/10/92         4:40 PM

         FOOD AND WINE CLUB
TOPIC:   BUSY COOK
TIME:    12/03  5:24 PM

TO:      RENAE HELZER   (TWVM94B)
FROM:    KATHLEEN CONLEY   (DJHJ39A)
SUBJECT: RR-PASTA W/LGT SAUCE

Renae, here's one that's pretty light.

Pasta with Broccoli & Cheese
1 lb. broccoli, washed, trimmed & cut-up
1 lb. futtucini, cooked & drained
1/2 c. olive oil
1 cl. garlic, minced
1/2 c. water
1/4 c. dry white wine
2 T. butter
1 c. Parmesan cheese (grated)

Heat oil. Add broccoli & garlic. Cook 1 min., stirring. Add
water & wine, & cover; cook over low heat until broccoli is
crisp-tender. Toss pasta with butter, add to broccoli. Toss.
Add cheese, toss again.
PRODIGY(R) interactive personal service         12/10/92         4:40 PM

         FOOD AND WINE CLUB
TOPIC:   BUSY COOK
TIME:    12/03  5:41 PM

TO:      LYNN TAYLOR   (TRCN90A)
FROM:    SANDY BOWEN   (XPXB76B)
SUBJECT: RR-PASTA W/LGT SAUCE

Hi Renae!
    Here's a pasta recipe I cut of the "Better Homes and
Gardens" magazine recently. I haven't tried it yet, but it
sounded good. Hope it's something you might like.
CREAMY PESTO PASTA
12 oz. pasta, such as rigatoni, rotini, or mostaccioli
4 tsp. dried basil, crushed or 1/4 cup fresh basil
2 cloves of garlic, minced
2 T olive oil
1/2 of an 8 oz. pkg.light cream cheese(Neufchatel)
1/2 cup low-fat cottage cheese
1/3 cup grated parmesan cheese
1/3 cup dry white wine
1/4 cup snipped parsley
1/3 cup water
Cook pasta according to package directions. Drain well.
Keep warm. Meanwhile, in a medium skillet cook basil and
garlic in hot oil about 1 minute. Reduce heat. Add cream
cheese, cottage cheese, and Parmesan cheese. Heat and stir
till fairly smooth. Stir in wine, parsley, and water. Cook
uncovered, for 3 minutes or till slightly thickened. Serve
sauce over hot cooked pasta. Garnish with fresh basil, if
desired. Makes 4 main-dish servings.

       By the way this was listed as a prize winning recipe!

                                           ENJOY!
                                             Sandy
PRODIGY(R) interactive personal service         12/10/92         4:41 PM

         FOOD AND WINE CLUB
TOPIC:   BUSY COOK
TIME:    12/02  4:34 PM

TO:      PAM FLANSBAUM   (KNMN27A)
FROM:    DAVID KING   (XVDW03A)
SUBJECT: RR-RD LOBSTR BISCUIT

2 CUPS BISQUICK
1/2 CUP COLD WATER
3/4 CUP GRATED, SHARP CHEADAR CHEESE
1 teasp butter flavor (optional)

MIX ALL TOGETHER AND SPOON ONTO OR ROLL AND CUT ONTO A
BAKING SHEET(I Roll & cut mine). BAKE @ 450 FOR 8-10 MIN.
WHILE BISCUITS ARE BAKING MAKE SEASONED BUTTER..
        6 TABLESP. MELTED BUTTER (if using oleo add
          1/2 teasp.. butter flavor)
        1 teasp. ITALIAN SEASONING
        1 teasp. DRIED PARSLEY
        1/4 teasp. garlic powder(I use alot more.)
MIX AND BRUSH ON BISCUITS IMMEDIATELY AFTER TAKING OUT OF
OVEN. I ALSO BRUSH SOME ON A COUPLE OF MINUTES PRIOR TO
REMOVING THE BISCUITS FROM THE OVEN.
           ENJOY.....
        DAVE XVDW03A
PRODIGY(R) interactive personal service         12/10/92         4:42 PM

         FOOD AND WINE CLUB
TOPIC:   BUSY COOK
TIME:    12/06 12:27 PM

TO:      CAROL KAUFMAN   (HCXM15A)
FROM:    BETTY PINDER   (TKHN51B)
SUBJECT: RR-VEGETARIAN CHILI

Hi Carol, Here's my favorite:
                     CHILI NON CARNE
3/4 cup chopped onion
2 cloves garlic, minced
3 Tbl olive oil
2 Tbl chili powder
1/4 tsp basil
1/4 tsp oregano
1/4 tsp cumin
2 cups finely chopped zucchini
1 cup finely chopped zucchini
1 cup finely chopped carrot
1 large can (28 oz) tomatoes, drained & chopped
1 small can (14 1/2 oz) tomatoes, drained & chopped
1 can (15 oz) kidney beans, undrained
2 cans (15 oz) kidney beans, drained and thoroughly rinsed
Chopped onion, tomatoes, or green peppers for garnish
In large pot saute onion & garlic in olive oil until soft.
Mix in chili powder, basil, oregano & cumin. Stir in
zucchini and carrots until well blended. Cook about 1 minute
over low heat, stirring occasionally. Stir in chopped
tomatoes, undrained kidney beans and drained kidney beans.
Bring to boil. Reduce heat and simmer for 30-45 minutes or
until thick. Top with onion, tomatoes or green peppers.
Makes 8 one-cup servings; each serving 157 calories, 7 sat
fat calories.

Hope you enjoy.             Betty