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

Text File | 1992-12-10 | 439KB | 8,098 lines

PRODIGY(R) interactive personal service         12/05/92         8:08 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    12/02  8:01 AM

TO:      LISA HLAVATY   (FDGN81A)
FROM:    LISA CRAWLEY   (TSPN00B)
SUBJECT: LISA'S R'S TO DL

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

     Title: Pork Chops A La Jenni  Fdgn81a
Categories: Main dish, Meats, Pork
  Servings:  6

     14    pork chops; sliced 1/4" thic
           salt, pepper
           flour
    1/2 c  butter
      1 cn cream of mushroom soup
    1/2 c  parmesan cheese;grated
           paprika

  Season pork chops with salt and pepper. Dip chops into
  flour and shake off excess. Brown chops on both sides
  in butter in a large skillet. Place chops in
  overlapping rows in a shallow casserole. Spoon pan
  drippings over chops. Spread mushroom soup over chops.
  Sprinkle with parmesan cheese and paprika. Bake
  covered in a preheated 350 oven 15 to 20 minutes. LISA
  HLAVATY  FDGN81A

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

     Title: Short Ribs  Fdgn81a
Categories: Beef, Main dish, Camping
  Servings:  4

      3 lb beef short ribs
    1/3 c  flour
      1 ts salt
    3/4 ts black pepper
      2 tb vegetable shortening
      1 c  onions; sliced
      1 cl garlic; minced or pressed
      1 c  hot water
      1    bay leaf
      2 tb brown sugar; packed
    1/4 c  vinegar
      2 tb soy sauce
      1    green pepper;cut into rings
           flour
PRODIGY(R) interactive personal service         12/05/92         8:08 AM


  Wipe meat with a damp cloth. Trim off excess fat.
  Combine flour, salt and black pepper. Dredge meat in
  mixture to coat completely. Heat shortening in large
  skillet. Brown ribs on> all sides. Remove to a
  casserole with cover. Saute onions and garlic in
  skillet until golden. Spoon over ribs. Combine water,
  bay leaf, brown sugar, vinegar and soy sauce. Pour
  over ribs. Cover. Bake at 350 for 1 3/4 hours. Add
  green pepper rings. Cook 15 to 20 minutes longer or
  until meat is tender. Remove cooked ribs and
  vegetables to a serving platter. Skim fat off
  drippings. Thicken with a little flour if desired.
  Spoon drippings over meat and vegetables. *recipe may
  be halved or doubled. For 8 servings, use 1 1/2 cups
  hot water.  LISA HLAVATY  FDGN81A

-----
PRODIGY(R) interactive personal service         12/05/92         8:09 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    12/03  7:34 PM

TO:      LISA HLAVATY   (FDGN81A)
FROM:    LISA CRAWLEY   (TSPN00B)
SUBJECT: LISA'S R'S TO DL

Did I give you this one?

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

     Title: Pork Chops  Fdgn81a
Categories: Main dish, Meats, Pork
  Servings:  4

      4    pork chops
           salt and pepper
    1/2 c  water
    2/3 c  ketchup
      2 tb green onion; chopped
    1/2 c  mushrooms; sliced
    1/3 c  green pepper; sliced
    1/4 c  tabasco sauce
      1 tb worcestershire sauce
      1 ts granulated sugar; optional

  In a large iron skillet, brown pork chops on both sides
  until golden brown, about 4 minutes per side. Sprinkle
  with salt and pepper. To the pan, add water. Spread
  ketchup on top of chops. Add green onion, mushrooms,
  green pepper, tabasco sauce,worcestershire sauce and
  sugar, if used. Bring to a boil. Cover. Reduce heat.
  Simmer 45 to 50 minutes until chops are fork tender.
  Taste. Adjust seasonings, if necessary. Serve
  immediately.  LISA HLAVATY  FDGN81A
-----
I can't find your cajun shrimp. Robbie may have it as
everything in the South has to have some kind of red powder
spread on top before they consider it edible!!!1 Robbie--
you out there??? This poor girl is looking for her Cajun
Shrimp---dig deep!

Meanwhile, I'm off to post some awful okra for a friend I'm
forever indebted to...
RSVP: Recipes Shared Very Proudly!
Lisa/aka Teaspoon/Cedar Rapids, IA.
PRODIGY(R) interactive personal service         12/05/92         8:09 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    12/04  3:39 PM

TO:      GAYE LEVY   (DTXT63A)
FROM:    ELAINE RADIS   (BGMB90B)
SUBJECT: IMPOSSIBLES 4 GAYE

here they come NOODNICK!!!  There should be 33 or them...

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

     Title: IMPOSSIBLE BANANA CREAM
Categories: Desserts, Bisquick
  Servings:  8

           JAN CARGILL   (VHPK03A)
           Ingredients
      1 c  Milk
    1/3 c  Margarine, melted
      1 ts Vanilla
      3    Eggs
  1 1/2 c  Sugar
    1/2 c  Bisquick
      2    Bananas, sliced
      1 c  Whipping cream, chilled
      2 tb Sugar, confectionary

  Heat oven to 350 deg. Grease 9 in. pie plate. Place
  milk, margarine, vanilla, eggs, sugar and Bisquick in
  blender and blend for 30 seconds. Pour into plate.

  Bake about 30 min. Arrange bananas on pie. Beat
  whipping cream and powdered sugar until stiff.  Spread
  over top of pie, covering bananas. Suggestion: Slice
  bananas after pie is baked and just before covering
  with whipped cream.)

-----
Enjoy!!! * Elaine/FRAMINGHAM * 12/04/92 03:34 pm
PRODIGY(R) interactive personal service         12/05/92         8:09 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    12/04  3:39 PM

TO:      GAYE LEVY   (DTXT63A)
FROM:    ELAINE RADIS   (BGMB90B)
SUBJECT: IMPOSSIBLES 4 GAYE



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

     Title: IMPOSSIBLE HAM PIE
Categories: Main dish, Bisquick
  Servings:  6

           * LISA CRAWLEY * TSPN00B
      2 c  Ham,smoked fully cooked, cut
      1 c  Swiss cheese,shredded
    1/3 c  Onion, chopped
      2 c  Milk
      4    Eggs
      1 c  Bisquick baking mix
    1/8 ts Pepper

  GREASE pie plate.  Sprinkle ham, cheese and onion in
  pie plate. BEAT remaining ingred. 15 sec. in blender
  on high speed. Pour into pie plate. BAKE 35-40 min. at
  400 or til knife inserted comes out clean. Cool 5 min.
  6 servings. May substitute 12 slices bacon, crisply
  cooked and crumbled.

-----
Enjoy!!! * Elaine/FRAMINGHAM * 12/04/92 03:34 pm
PRODIGY(R) interactive personal service         12/05/92         8:10 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    12/04  3:39 PM

TO:      GAYE LEVY   (DTXT63A)
FROM:    ELAINE RADIS   (BGMB90B)
SUBJECT: IMPOSSIBLES 4 GAYE



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

     Title: IMPOSSIBLE HERBS 'N ONION PIE
Categories: Bisquick, Main dish, Pies
  Servings:  6

           LISA CRAWLEY   (TSPN00B)
      3    Onions;sliced thin-sep.rings
    1/4 c  Butter
    1/2 lb Bacon;crisp fried/crumbled
  1 1/4 c  Milk
      2 ts Worcestershire
      3    Eggs
      1 c  Bisquick
    1/4 ts Dried savory leaves
    1/4 ts Dried basil leaves
    1/4 ts Dried parsley leaves

  Heat oven to 400.  Grease a 9" pie plate. Cook onions
  in butter in 10" skillet, stirring frequently, til
  onions are softened. Arrange half of the onions evenly
  in pie plate; sprinkle with half of the bacon. Top
  with remaining onions and bacon.

  Place milk, Worcestershire sauce, eggs and baking mix
  in blender container.  Cover and blend on high 15 sec.
  Pour into plate.  Mix herbs in small bowl; crush
  slightly. Sprinkle evenly over milk mixture.  Bake
  until knife inserted in center comes out clean, about
  35 min. FOR 2 SERVINGS: Grease 2 10 oz custard cups.

  Decrease onions to 1, butter to 2 tb., bacon to 4
  slices, milk to 1/2 c., Worcestershire sauce to 1/2
  tsp, eggs to 1, Bisquick to to 1/4 c. and herbs to a
  pinch of each. Bake 10 min. HIGH ALT>Grease 10" pie
  plate. Cook onions til softend, 6-7 min.  Bake 30-35
  min. For 2 servings, bake 20-25 min.

  FROM BISQUICK RECIPE CLUB TSPN00B

-----
Enjoy!!! * Elaine/FRAMINGHAM * 12/04/92 03:35 pm
PRODIGY(R) interactive personal service         12/05/92         8:10 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    12/04  3:39 PM

TO:      GAYE LEVY   (DTXT63A)
FROM:    ELAINE RADIS   (BGMB90B)
SUBJECT: IMPOSSIBLES 4 GAYE



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

     Title: IMPOSSIBLE TUNA PIE
Categories: Bisquick, Seafood, Main dish
  Servings:  8

           LISA CRAWLEY   (TSPN00B)
  6 1/2 oz Tuna; drained
      1 c  Sharp Am. Cheese; shredded
      3 oz Cream cheese; cut up
    1/4 c  Green onions; sliced
      2 oz Pimiento; chopped;drained
      2 c  Milk
      1 c  Bisquick
      4    Eggs
    3/4 ts Salt
      1 ds Nutmeg

  Heat oven to 400.  Grease pie plate, 10 x 1 1/2".  Mix
  tuna, cheeses, onions and pimiento in plate.  Beat
  trmaining ingred. 15 sec. in blender on high or 1
  minute with hand beater. Pour into plate. Bake until
  knife inserted between center and edge comes out
  clean, 35-40 minutes. Cool 5 minutes.

  Serve with sliced tomatoes. Serves 6-8. VARIATIONS:
  Seafood pie: Substitute 1 pkg (6 oz.) frozen crabmeat
  or shrimp, thawed, drained, for the tuna. HIGH
  ALTITUDE: Bake 45-50 minutes.

  FROM: BISQUICK RECIPE CLUB. LISA CRAWLEY TSPN00B

-----
Enjoy!!! * Elaine/FRAMINGHAM * 12/04/92 03:36 pm
PRODIGY(R) interactive personal service         12/05/92         8:10 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    12/04  3:39 PM

TO:      GAYE LEVY   (DTXT63A)
FROM:    ELAINE RADIS   (BGMB90B)
SUBJECT: IMPOSSIBLES 4 GAYE



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

     Title: IMPOSSIBLE CHERRY PIE
Categories: Bisquick, Desserts, Fruits
  Servings:  8

           LISA CRAWLEY   (TSPN00B)
      1 c  Milk
      2 tb Margarine or butter;softened
    1/4 ts Almond extract
      2    Eggs
    1/2 c  Bisquick
    1/4 c  Sugar
     21 oz Cherry pie filling
-------------------------STREUSEL-------------------------
      2 tb Margarine; firm
    1/2 c  Bisquick
    1/2 c  Brown sugar; packed
    1/2 ts Gr. cinnamon

  Heat oven to 400. Grease pie plate, 10 x 1 1/2".  Beat
  all ingred. except pie filling and Streusel until
  smooth, 15 sec. in blender on high or 1 min. with hand
  beater. Pour into plate. Spoon pie filling evenly over
  top. Bake 25 min.

  Top with Streusel.  Bake until streusel is brown,
  about 10 min. longer. Cool; refrig. any remaining pie.
  STREUSEL: Cut margarine into Bisquick, brown sugar and
  cinnamon until crumbly.

   FROM: BISQUICK RECIPE CLUB  LISA CRAWLEY  TSPN00B

-----
Enjoy!!! * Elaine/FRAMINGHAM * 12/04/92 03:36 pm
PRODIGY(R) interactive personal service         12/05/92         8:10 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    12/04  3:39 PM

TO:      GAYE LEVY   (DTXT63A)
FROM:    ELAINE RADIS   (BGMB90B)
SUBJECT: IMPOSSIBLES 4 GAYE



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

     Title: IMPOSSIBLE CHEDDAR AND BROCCOLI APPETIZERS
Categories: Bisquick, Appetizers, Dairy, Vegetables
  Servings: 30

           LISA CRAWLEY   (TSPN00B)
     10 oz Frozen chopped broccoli*
      8 oz Whole kernal corn; drained
    1/4 c  Onion; chopped
    1/2 c  Walnuts; coarsely chopped
    1/2 c  Milk
    1/4 c  Butter; melted
      2    Eggs
    1/2 c  Bisquick
    1/4 ts Garlic salt
      1 c  Cheddar cheese; shredded

  *Thaw and drain the broccoli.  Heat oven to 375.

   Grease a 9x9x2" pan. Mix broccoli, corn, onion and
  walnuts. Place in pan. Beat remaining ingred. except
  cheese until smooth, 15 sec. in blender on high,
  stopping blender frequently to scrape sides if
  necessary, or 1 min. with electric mixer on high.

   Pour evenly into pan.  Bake until knife inserted in
  center comes out clean, 23-25 min.; sprinkle with
  cheese. Bake until cheese is melted, 2-3 minutes
  longer. cool 30 minutes. Cut into triangles or
  squares. Makes 30 appetizers.

  FROM; BISQUICK RECIPE CLUB LISA CRAWLEY TSPN00B

-----
Enjoy!!! * Elaine/FRAMINGHAM * 12/04/92 03:37 pm
PRODIGY(R) interactive personal service         12/05/92         8:11 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    12/04  3:39 PM

TO:      GAYE LEVY   (DTXT63A)
FROM:    ELAINE RADIS   (BGMB90B)
SUBJECT: IMPOSSIBLES 4 GAYE



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

     Title: IMPOSSIBLE BEEF AND TOMATOE PIE
Categories: Bisquick, Beef, Main dish
  Servings:  8

           LISA CRAWLEY   (TSPN00B)
      3 c  Beef; cooked; cut bite-size
      1 c  Onion; chopped
      1 c  Celery; thinly sliced
      3    Tomatoes; coarsely chopped
  1 1/2 c  Swiss cheese; shredded
  2 1/4 c  Milk
    1/4 c  Butter; melted
      5    Eggs
  1 1/4 c  Bisquick
    1/2 ts Garlic salt

  Heat oven to 350.  Grease a 13x9x2" baking dish.

  Layer beef, onion, celery, tomatoes and cheese in
  dish. Beat remaining ingred. til smooth, 15 sec. in
  blender on high or 1 min. with electric mixer on high.

  Pour into dish.  Bake until knife insertted in center
  comes out clean, 40-50 minutes.  Cool 5 minutes.
  Garnish with parsley sprigs if desired. Serves: 8-10.

  High Alt.- Bake 70-75 minutes.

  From: BISQUICK RECIPE CLUB LISA CRAWLEY TSPN00B

-----
Enjoy!!! * Elaine/FRAMINGHAM * 12/04/92 03:38 pm
PRODIGY(R) interactive personal service         12/05/92         8:11 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    12/04  3:39 PM

TO:      GAYE LEVY   (DTXT63A)
FROM:    ELAINE RADIS   (BGMB90B)
SUBJECT: IMPOSSIBLES 4 GAYE



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

     Title: IMPOSSIBLE LASAGNE PIE
Categories: Beef, Bisquick, Dairy, Pies, Main dish
  Servings:  6

           LISA CRAWLEY   (TSPN00B)
    1/2 c  Sm. curd creamed cot. cheese
    1/2 c  Parmesan cheese; grated
      1 lb Gr. beef; cooked; drained
      2 c  Mozzarella; shredded
      1 ts Oregano
    1/2 ts Basil
      6 oz Tomatoe paste
      1 c  Milk
    2/3 c  Bisquick
    1/2 ts Salt
    1/4 ts Pepper
           Fresh parsley; chopped

  Preheat oven to 400. Grease pie plate, 10x1 1/2", or
  sq. baking dish-8x8".

  Layer cottage cheese and Parmesan cheese in pie plate.
  Mix cooked beef, 1 c. of mozzarella, the oregano,
  basil and tomato paste; spoon evenly over the top.
  Beat milk, eggs, baking mix, salt and pepper 15 sec.
  in blender on high speed, 1 min. with wire whisk or
  hand beater or til smooth. Pour in to pie plate.

  Bake 30-35 min. or til knife inserted in center comes
  out clean. Sprinkle with remaining cheese.  Return to
  oven 1-2 min. or til cheese is melted. Cool 5 min.

  Sprinkle with parsley.  1/2 recipe: Use 1 qt. square
  or round casserole. Divide ingred. amts in half.

  Decrease beat time to 10  sec. in blender or 30 sec.
  with wire whisk or hand beater and first bake time to
  25-30 min. HIGH ALT: no adj. necessary. For 1/2 pie,
  use 1 1/2 qt. round or 1 qt. square. Bake 30-35
  minutes.
PRODIGY(R) interactive personal service         12/05/92         8:11 AM


  FROM; BISQUICK RECIPE CLUB  LISA CRAWLEY TSPN00B

-----
Enjoy!!! * Elaine/FRAMINGHAM * 12/04/92 03:38 pm
PRODIGY(R) interactive personal service         12/05/92         8:11 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    12/04  3:39 PM

TO:      GAYE LEVY   (DTXT63A)
FROM:    ELAINE RADIS   (BGMB90B)
SUBJECT: IMPOSSIBLES 4 GAYE



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

     Title: IMPOSSIBLE PIZZA PIE
Categories: Bisquick, Dairy, Main dish, Pies
  Servings:  6

           LISA CRAWLEY   (TSPN00B)
    2/3 c  Onion; chopped
    1/3 c  Parmesan; grated
  1 1/2 c  Milk
      3    Eggs
    3/4 c  Bisquick
      1 c  Prepared pizza sauce
    1/4 c  Parmesan; grated
  3 1/2 oz Pepperoni; sliced
    1/3 c  Onion; chopped
    1/2 c  Green pepper; chopped
  1 1/2 c  Mozzarella; shredded

  Heat oven to 425.  Grease pie plate, 10 x 1 1/2"
  Sprinkle 2/3 c. onion and 1/3 c. Parmesan cheese in
  pie plate. Beat milk, eggs and bisquick 15 sec. in
  blender on high. Pour into pie plate. Bake 20 min.

  Spread pizza sauce over top.  Top with remaining
  ingred. Bake 15-20 min. or til cheese is light brown.
  Cool 5 min. For 1/2 recipe: Use 1 qt. square or round
  casserole. Decrease Parmesan cheese to 2 tb., eggs to
  2 and baking mix to 1/2 c.  Divide remaining ingred.
  amts in half. Decrease beat time to 10 sec.  and
  second baking time to 10-15 min. HIGH ALT>For 1/2
  recipe: use 1 1/2 qt round or 1 qt. square casserole.

  FROM; BISQUICK RECIPE CLUB  LISA CRAWLEY  TSPN00B

-----
Enjoy!!! * Elaine/FRAMINGHAM * 12/04/92 03:39 pm
PRODIGY(R) interactive personal service         12/05/92         8:11 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    12/04  3:39 PM

TO:      GAYE LEVY   (DTXT63A)
FROM:    ELAINE RADIS   (BGMB90B)
SUBJECT: IMPOSSIBLES 4 GAYE



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

     Title: IMPOSSIBLE PUMPKIN PIE
Categories: Pies, Desserts, Bisquick, Dairy
  Servings:  8

           LISA CRAWLEY   (TSPN00B)
     16 oz Pumpkin
     12 oz Evaporated milk
      2 tb Butter; softened
      2    Eggs
    3/4 c  Sugar
    1/2 c  Bisquick
  2 1/2 ts Pumpkin pie spice
      2 ts Vanilla
  Heat oven to 350.  Grease pie plate, 10x1 1/2".  Beat
  all ingred. in blender on high until smooth.  Pour
  into pie plate. Bake 50-55 minutes or til knife
  inserted comes out clean. HIGH ALT: Bake about 55
  minutes.

-----
Enjoy!!! * Elaine/FRAMINGHAM * 12/04/92 03:40 pm
PRODIGY(R) interactive personal service         12/05/92         8:12 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    12/04  3:39 PM

TO:      GAYE LEVY   (DTXT63A)
FROM:    ELAINE RADIS   (BGMB90B)
SUBJECT: IMPOSSIBLES 4 GAYE



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

     Title: IMPOSSIBLE COCONUT PIE
Categories: Bisquick, Dairy, Desserts, Pies
  Servings:  8

           LISA CRAWLEY   (TSPN00B)
      2 c  Milk
    3/4 c  Sugar
    1/2 c  Bisquick
    1/4 c  Butter
      4    Eggs
  1 1/2 ts Vanilla
      1 c  Flaked or shredded coconut

  Heat oven to 350.  Grease pie plate, 9" or 10".  Place
  all ingred. in blender and blend on high. Pour in pie
  plate. Bake 50-55 min. or til golden brown and knife
  inserted comes out clean. HIGH ALT: bake about 55
  minutes.

  FROM: BISQUICK RECIPE CLUB  LISA CRAWLEY TSPN00B

-----
Enjoy!!! * Elaine/FRAMINGHAM * 12/04/92 03:40 pm
PRODIGY(R) interactive personal service         12/05/92         8:12 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    12/04  3:47 PM

TO:      GAYE LEVY   (DTXT63A)
FROM:    ELAINE RADIS   (BGMB90B)
SUBJECT: IMPOSSIBLES 4 GAYE



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

     Title: IMPOSSIBLE VEGETABLE PIE
Categories: Bisquick, Dairy, Main dish, Pies, Vegetables
  Servings:  6

           LISA CRAWLEY   (TSPN00B)
      2 c  Fresh broccoli or caulif.*
    1/2 c  Onion; chopped
    1/2 c  Green pepper; chopped
      1 c  Cheddar cheese; shredded
  1 1/2 c  Milk
    3/4 c  Bisquick
      3    Eggs
      1 ts Salt
    1/4 ts Pepper

  *Slice the cauliflower or chop the broccoli.  1 ten
  oz. pkg of frozen of either one can be used in the
  recipe in place of fresh, thawed and drained, but do
  not cook first! Heat oven to 400. Lightly grease l0"
  pie plate. Heat 1 inch salted water (1/2 tsp salt to 1
  c. water) to boiling. Add broccoli. Cover and heat to
  boiling. Cook until almost thender, about 5 minutes;
  drain thoroughly. Mix broccoli, onion, green pepper
  and cheese in pie plate.  Beat remaining ingred. til
  smooth, 15 sec. in blender on high speed. Pour into
  pie plate. Bake until golden brown and knife inserted

  halfway between center and edge comes out clean, 35-40
  min. Let stand 5 min. before cutting. Refrigerate any
  leftovers. HIGH ALT>Cook fresh broccoli or cauliflower
  about 7 min.

  FROM; BISQUICK RECIPE CLUB LISA CRAWLEY  TSPN00B

-----
Enjoy!!! * Elaine/FRAMINGHAM * 12/04/92 03:41 pm
PRODIGY(R) interactive personal service         12/05/92         8:12 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    12/04  3:47 PM

TO:      GAYE LEVY   (DTXT63A)
FROM:    ELAINE RADIS   (BGMB90B)
SUBJECT: IMPOSSIBLES 4 GAYE



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

     Title: IMPOSSIBLE SEAFOOD PIE
Categories: Bisquick, Pies, Seafood, Dairy, Main dish
  Servings:  6

           LISA CRAWLEY   (TSPN00B)
      6 oz Frozen crab or shrimp*
      1 c  Sharp Am. cheese; shredded
      3 oz Cream cheese; in 1/4" cubes
    1/4 c  Green onions; thinly sliced
      2 c  Milk
      1 c  Bisquick
      4    Eggs
    3/4 ts Salt
      1 ds Nutmeg

  *Thaw and drain.  6 oz. can crab or 4 1/2 oz shrimp,
  well rinsed and drained, can be substituted for the
  frozen crabmeat or shrimp. 1 6oz can of tuna, drained,
  for the crabmeat may be used. Heat oven to 400.
  Lightly grease 10" pie plate.  Mix crabmeat, cheeses
  and onions in pie plate. Beat remaining ingred. until
  smooth, 15 sec. in blender on ghigh speed. Pour into
  pie plate.  Bake until golden brown and knife inserted
  halfway between center and edge comes out clean, 35-40
  min. Let stand 5 min. before cutting.  Refrig. any
  remaining pie.  Makes 6-8 servings. HIGH ALT> Bake
  45-50 min.

  FROM: Bisquick Recipe Club LISA CRAWLEY TSPN00B

-----
Enjoy!!! * Elaine/FRAMINGHAM * 12/04/92 03:42 pm
PRODIGY(R) interactive personal service         12/05/92         8:12 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    12/04  3:47 PM

TO:      GAYE LEVY   (DTXT63A)
FROM:    ELAINE RADIS   (BGMB90B)
SUBJECT: IMPOSSIBLES 4 GAYE



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

     Title: IMPOSSIBLE CHERRY-CUSTARD PIE
Categories: Bisquick, Dairy, Desserts, Fruits, Pies
  Servings:  8

           LISA CRAWLEY   (TSPN00B)
     21 oz Cherry pie filling
  1 1/2 c  Milk
    1/4 c  Butter; softened
  1 1/2 ts Vanilla
      4    Eggs
    3/4 c  Sugar
    1/2 c  Bisquick

  Heat oven to 400.  Grease 10" pie plate.  Drain pie
  filling, reserving syrup.  Beat all ingred. except
  cherries and reserved syrup til smooth, 15 sec. in
  blender on high. Pour into plate. Spoon cherries
  evenly over top. Bake until knife inserted in center
  comes out clean, 30-35 min. Cool 5 min. Serve with
  warm reserved syrup and , if desired, sweetened
  whipped cream.

  NOTE: Pie can be prepared ahead and refrigerated up to
  12 hrs. Increase baking time to 35-40 min.
  FROM: BISQUICK RECIPE CLUB LISA CRAWLEY TSPN00B

-----
Enjoy!!! * Elaine/FRAMINGHAM * 12/04/92 03:42 pm
PRODIGY(R) interactive personal service         12/05/92         8:13 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    12/04  3:47 PM

TO:      GAYE LEVY   (DTXT63A)
FROM:    ELAINE RADIS   (BGMB90B)
SUBJECT: IMPOSSIBLES 4 GAYE



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

     Title: IMPOSSIBLE RHUBARB STREUSEL PIE
Categories: Pies, Bisquick, Fruits
  Servings:  6

           LISA CRAWLEY   (TSPN00B)
---------------------STREUSEL TOPPING---------------------
      2 tb Butter; firm
    1/2 c  Bisquick
    1/4 c  Brown sugar; packed
    1/4 c  Nuts; chopped
--------------------------FILLING--------------------------
     16 oz Frozen rhubarb;thawed drain
    3/4 c  Milk
      2    Eggs
      1 c  Sugar
    1/2 c  Bisquick
      2 tb Butter; softened
      1 ts Ground cinnamon
    1/4 ts Ground nutmeg

  Heat oven to 375.  Grease a 9" pie plate.  Prepare
  Streusel Topping; reserve.  Arrange rhubarb evenly in
  plate. Beat remaining ingred. til smooth 15 sec. on
  high in blender. Pour into plate. Sprinkle evenly with
  Streusel Topping.  Bake until knife inserted in center
  comes out clean, about 40 minutes.  Serve with
  sweetened whipped cream if desired. STREUSEL TOPPING;
  Cut butter into baking mix and brown sugar til
  crumbly; stir in nuts.  HIGH ALT> Grease a 10" plate.
  Increase rhubarb to 2 1/2-3 c. Decrease baking mix to
  1/4 c.; add 1/4 c. Flour.

  FROM: Bisquick Recipe Club LISA CRAWLEY TSPN00B

-----
Enjoy!!! * Elaine/FRAMINGHAM * 12/04/92 03:43 pm
PRODIGY(R) interactive personal service         12/05/92         8:13 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    12/04  3:50 PM

TO:      GAYE LEVY   (DTXT63A)
FROM:    ELAINE RADIS   (BGMB90B)
SUBJECT: IMPOSSIBLES 4 GAYE



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

     Title: IMPOSSIBLE PEACHES AND CREAM PIE
Categories: Bisquick, Fruits, Pies, Desserts
  Servings:  8

           LISA CRAWLEY   (TSPN00B)
      3    16 oz. cans peaches;drained*
      1 ts Gr. cinnamon
    1/4 ts Gr. nutmeg
      1 c  Whipping cream
      2    Eggs
    3/4 c  Sugar
    2/3 c  Bisquick
           Streusel (below)
      1    Whipped Cream
-------------------------STREUSEL-------------------------
      1 tb Butter; firm
    1/4 c  Bisquick
      2 tb Sugar
    1/3 c  Slivered almonds

  *3 1/2 c. sliced fresh peaches may be substituted.
  Heat oven to 375. Grease 10" pie plate.  Pat peach
  slices dry; place in plate. Sprinkle with cinnamon and
  nutmeg; toss. Spread evenly in plate. Beat remaining
  ingred. except Streusel and sweetened whipped cream
  until smooth, 15 sec. in blender on high. Pour into
  plate. Sprinkle with Streusel. Bake until knife
  inserted in center comes out clean, 40-45 min. Top
  each serving with whipped cream. STREUSEL: Cut butter
  into bisquick and sugar until crumbly; stir in almonds.

  HIGH ALT>Decrease baking mix to 1/3 c.; add 1/4 c.
  flour. Bake about 50 min. Crust may not form.

  FROM BISQUICK RECIPE CLUB LISA CRAWLEY TSPN00B
-----
Enjoy!!! * Elaine/FRAMINGHAM * 12/04/92 03:46 pm
PRODIGY(R) interactive personal service         12/05/92         8:13 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    12/04  8:55 PM

TO:      GAYE LEVY   (DTXT63A)
FROM:    ELAINE RADIS   (BGMB90B)
SUBJECT: IMPOSSIBLES 4 GAYE



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

     Title: IMPOSSIBLE HAM & ASPARAGUS
Categories: Pies, Bisquick
  Servings:  6

           * LISA CRAWLEY *
      2 c  Smoked ham, fully cooked, cu
  1 1/2 c  Swiss cheese,shredded
      1 pk Asparagus,frozen, cut up, th
      2    Onions, green, sliced
  1 1/2 c  Milk
      3    Eggs
    3/4 c  Bisquick
    1/4 ts Salt
    1/8 ts Pepper

  Heat oven to 400.  Grease pie plate.  Sprinkle ham, 1
  c. cheese, the asparagus and onions in plate.  Beat
  milk, eggs, baking mix, salt and pepper til smooth, 15
  sec. in blender at high speed. Pour into plate. Bake
  til knife inserted in center comes out clean.  40-45
  min. sprinkle with 1/2 c. cheese.  Cool 5 min. 6-8
  servings.

  Note: 1 lb of fresh asparagus can be used.(about 2
  cups cut up) Enjoy Lisa/Cedar Rapids

-----
Enjoy!!! * Elaine/FRAMINGHAM * 12/04/92 08:16 pm
PRODIGY(R) interactive personal service         12/05/92         8:13 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    12/04  8:55 PM

TO:      GAYE LEVY   (DTXT63A)
FROM:    ELAINE RADIS   (BGMB90B)
SUBJECT: IMPOSSIBLES 4 GAYE



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

     Title: IMPOSSIBLE CARAMEL-CUSTARD PIE
Categories: Bisquick, Desserts, Pies
  Servings:  1

           DEIDRE ANNE PENROD   (FGGT98
      2 c  Milk
    1/4 c  Butter; melted
      4    Eggs
      1 ts Vanilla extract
      1 c  Brown sugar; firmly packed
    1/2 c  Bisquick baking mix
    1/2 c  Flaked coconut; (optional)

  Combine all ingredients except coconut in a blender;
  blend at high speed for 15 seconds or until smooth.
  Pour into a greased 10-inch pie plate.

  Sprinkle coconut on top, if desired.  Bake at 350^ for
  40 to 45 minutes or until knife inserted in center
  comes out clean. Cool completely before cutting.
  YIELD: 1 10-inch pie.

  Source: Southern Living Cooking School Cookbook, Fall,
  1982 From the cookbook files of: Deidre-Anne Penrod,
  FGGT98B on *Prodigy, J.PENROD3 on GEnie

-----
Enjoy!!! * Elaine/FRAMINGHAM * 12/04/92 08:17 pm
PRODIGY(R) interactive personal service         12/05/92         8:14 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    12/04  8:58 PM

TO:      GAYE LEVY   (DTXT63A)
FROM:    ELAINE RADIS   (BGMB90B)
SUBJECT: IMPOSSIBLES 4 GAYE



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

     Title: IMPOSSIBLE CREOLE PIE
Categories: Bisquick, Seafood, Main dish
  Servings:  1

           DEIDRE ANNE PENROD   (FGGT98
      1    (6-1/2 oz) crabmeat; *
      1 pk (10-oz) okra, frozen; **
      1 cn (16-oz) whole tomatoes; ***
    1/2 c  Green pepper; chopped
    1/3 c  Green onions; sliced
    1/2 ts Chili powder
    1/8 ts To 1/4 t red pepper sauce
      1 c  Milk
    2/3 c  Bisquick baking mix
      2    Eggs
      1 ts Salt
    1/2 ts Pepper

  * Drained ** Frozen cut okra, thawed and well drained
  *** Well drained, and cut up

  Heat oven to 400^.  Grease pie plate, 10 x 1-1/2
  inches. Mix crabmeat, vegetables, chili powder and
  pepper sauce; spread in pie plate. Beat remaining
  ingredients 15 seconds in blender on HIGH or 1 minute
  with hand beater.  Pour into plate.  Bake until knife
  inserted between center and edge comes out clean, 35
  to 40 minutes. Cook 5 minutes.

  YIELD: 4 or 5 Servings

  Source: Southern Traditions With Bisquick From the
  cookbook files of: Deidre-Anne Penrod, FGGT98B on
  *Prodigy, J.PENROD3 on GEnie
-----
 Enjoy!!! * Elaine/FRAMINGHAM * 12/04/92 08:18 pm
PRODIGY(R) interactive personal service         12/05/92         8:14 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    12/04  8:58 PM

TO:      GAYE LEVY   (DTXT63A)
FROM:    ELAINE RADIS   (BGMB90B)
SUBJECT: IMPOSSIBLES 4 GAYE



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

     Title: IMPOSSIBLE HAM QUICHE
Categories: Meats, Main dish, Bisquick
  Servings:  1

           DEIDRE ANNE PENROD   (FGGT98
    1/2 lb Mushrooms; fresh\sliced
      2 tb Butter or margarine; melted
      4    Eggs
      8 oz Sour cream; commercial
    1/2 c  Parmesan cheese; grated
    1/4 c  All-purpose flour
      1 ts Onion powder
      6    To 8 drops Hot Sauce
      8 oz Monterey Jack cheese; *
    1/2 c  Cooked ham; chopped

  * Shredded (2 cups)
  Saute` mushrooms in butter in a medium skillet until
  lightly browned; drain well, and set aside.

  Combine next 7 ingredients in container of electric
  blender; process until well blended.

  Combine egg mixture, mushrooms, cheese, and ham.
  Pour into a greased 10-inch quiche dish.  Bake at 350^
  for 45 minutes or until set.  Quiche should be puffed
  and golden brown. Let stand 10 minutes before serving.

  YIELD: One 10-inch Quiche

  Source: Southern Living Annual Recipes, 1984 From the
  cookbook files of: Deidre-Anne Penrod, FGGT98B on *P,
  J.PENROD3 on GEnie

-----
Enjoy!!! * Elaine/FRAMINGHAM * 12/04/92 08:20 pm
PRODIGY(R) interactive personal service         12/05/92         8:14 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    12/04  8:58 PM

TO:      GAYE LEVY   (DTXT63A)
FROM:    ELAINE RADIS   (BGMB90B)
SUBJECT: IMPOSSIBLES 4 GAYE



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

     Title: IMMPOSSIBE BROCCOLI-CHEESE PIE
Categories: Vegetables, Main dish, Bisquick
  Servings:  1

           DEIDRE ANNE PENROD   (FGGT98
      1 lb Broccoli bunch
    2/3 c  Onion; chopped
    1/4 c  Water
      4    Eggs; slightly beaten
  1 1/4 c  Milk
      4    To 6 drops Hot Sauce
    1/2 ts Salt
    1/8 ts Ground pepper; fresh
    1/8 ts Ground nutmeg
      1 tb Fresh parsley; minced
    2/3 c  Swiss cheese; fresh\shredded
    1/3 c  Parmesan cheese; grated

  Trim off large leaves of broccoli.  Remove tough ends
  of lower stalks, and wash broccoli thoroughly; cut
  flowerets and stems into thin slices.

  Combine broccoli, onion, and 1/4 cup water in a
  saucepan; cover and cook over medium heat 6 to 8
  minutes. Drain thoroughly, pressing out moisture with
  paper towels.

  Combine next 8 ingredients.  Stir in vegetables, and
  pour mixture into a greased 10-inch pie plate.

  Sprinkle with Parmesan cheese; bake at 350^ about 30
  minutes or until set. Let stand 10 minutes.

  YIELD: One 10-inch pie.

  Source: Southern Living Annual Recipes, 1984 From the
  cookbook files of: Deidre-Anne Penrod, FGGT98B on *P,
  J.PENROD3 on GEnie

-----
PRODIGY(R) interactive personal service         12/05/92         8:14 AM

Enjoy!!! * Elaine/FRAMINGHAM * 12/04/92 08:21 pm
PRODIGY(R) interactive personal service         12/05/92         8:14 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    12/04  8:58 PM

TO:      GAYE LEVY   (DTXT63A)
FROM:    ELAINE RADIS   (BGMB90B)
SUBJECT: IMPOSSIBLES 4 GAYE



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

     Title: IMPOSSIBLE CRUSTLESS SPINACH QUICHE
Categories: Vegetables, Main dish, Bisquick
  Servings:  1

           DEIDRE ANNE PENROD   (FGGT98
      1    Onion; large\chopped
      1 tb Vegetable oil
      1    Frozen chopped spinach; *
      5    Eggs; beaten
      3 c  Muenster cheese; shredded;**
    1/4 ts Salt
    1/8 ts Pepper

  * (10-ounce package)\chopped spinach\thawed\pressed
  dry ** (12-ounces) Muenster cheese

  Saute` onion in oil in a large skilet until tender.
  Add spinach, and cook until excess moisture
  evaporates; cool.

  Combine eggs, cheese, salt and pepper; stir into
  spinach mixture. Pour into a greased 9-inch pie plate.

  Bake at 350^ for 30 minutes or until set.
  YIELD: One 9-inch Quiche.

  Source: Southern Living Annual Recipes, 1984 From the
  cookbook files of: Deidre-Anne Penrod, FGGT98B on *P,
  J.PENROD3 on GEnie

-----
Enjoy!!! * Elaine/FRAMINGHAM * 12/04/92 08:22 pm
PRODIGY(R) interactive personal service         12/05/92         8:15 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    12/04  8:59 PM

TO:      GAYE LEVY   (DTXT63A)
FROM:    ELAINE RADIS   (BGMB90B)
SUBJECT: IMPOSSIBLES 4 GAYE



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

     Title: IMPOSSIBLE RATATOUILLE PIE
Categories: Main dish, Dairy, Vegetables, Bisquick
  Servings:  6

           -HGPS48A
      1 c  Zucchini; chopped
      1 c  Eggplant; chopped pared
    1/2 c  Tomato
    1/2 c  Green pepper; chopped
    1/4 c  Onion; chopped
      1 c  Garlic; crushed
    1/4 c  Margarine ;or butter
    3/4 ts Salt
    1/2 ts Thyme; leaves
    1/8 ts Pepper
      1 c  Monterey jack cheese; shred
  1 1/4 c  Milk
    1/4 c  Sour cream
    3/4 c  Bisquick
      3    Egg

  Heat oven to 400 degrees F.  Lightly grease pie plate.

  Cook zucchini, eggplant,  tomato,  green pepper,
  onion and garlic in margarine until  veg- etables are
  crisp-tender, 5-10 minutes.  Stir in seasonings.
  Spread in pie plate; >> sprinkle with cheese.

  Beat remaining ingredients until smooth, 15 seconds in
  blender on high or 1 minute with hand beater.   Pour
  into  pie plate.   Bak until knife inserted comes out
  clean, 30-35 minutes.  Let stand 5 minutes. Makes 4-6
  servings.

  ANN PUCKETT (HGPS48A)
-----
Enjoy!!! * Elaine/FRAMINGHAM * 12/04/92 08:22 pm
PRODIGY(R) interactive personal service         12/05/92         8:15 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    12/04  8:59 PM

TO:      GAYE LEVY   (DTXT63A)
FROM:    ELAINE RADIS   (BGMB90B)
SUBJECT: IMPOSSIBLES 4 GAYE



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

     Title: IMPOSSIBLE TACO PIE
Categories: Main dish, Ethnic, Casseroles, Bisquick
  Servings:  1

      1 lb Ground beef
    1/2 c  Onion; chopped
  1 1/4 oz Taco seasoning mix
      4 oz Green chilies; drained
  1 1/2 c  Milk
    3/4 c  Bisquick
      3    Eggs
      2    Tomatoes; sliced
      1 c  Monterey jack cheese; shredd
  DIRECTIONS
  HEAT OVEN TO 400F GREASE PIE PLATE COOK AND STIR BEEF
  AND ONION UNTIL BEEF IS BROWN; DRAIN. STIR IN
  SEASONING MIX SPREAD IN PLATE; SPRINKLE WITH CHILIES.
  BEAT MILK, BAKING MIX AND EGGS UNTIL SMOOTH, 15
  SECONDS IN BLENDER ON HIGH OR 1 MINUTE WITH HAND
  BEATER. POUR INTO PLATE. BAKE 25 MIN. TOP WITH DICED
  TOMATOES; SPRINKLE WITH CHEESE. BAKE UNTIL KNIFE
  INSERTED BETWEEN CENTER AND EDGE COMES OUT CLEAN. 8
  ~10 MIN. COOL 5 MINUTES. SERVE WITH SOUR
  CREAM,LETTUCE, TOMATOES,AND CHEESE, IF
   DESIRED.

-----
Enjoy!!! * Elaine/FRAMINGHAM * 12/04/92 08:23 pm
PRODIGY(R) interactive personal service         12/05/92         8:15 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    12/04  8:59 PM

TO:      GAYE LEVY   (DTXT63A)
FROM:    ELAINE RADIS   (BGMB90B)
SUBJECT: IMPOSSIBLES 4 GAYE



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

     Title: IMPOSSIBLE HAM AND SWISS PIE
Categories: Main dish, Meats, Dairy, Pies, Bisquick
  Servings:  6

           -GPRD59B
      2 c  Ham-cooked, diced
      1 c  Swiss cheese-shredded
    1/3 c  Green onions-chopped
      2 c  Milk
      4    Eggs
      1 c  Bisquick
    1/4 ts Salt
    1/8 ts Pepper
  Sprinkle ham, cheese and onions in greased 10 inch pie
  plate. Beat remaining ingredients until smooth (15
  secs in blender) Pour into pie plate. Bake until
  golden brown 35-40 mins at 400'.

-----
Enjoy!!! * Elaine/FRAMINGHAM * 12/04/92 08:24 pm
PRODIGY(R) interactive personal service         12/05/92         8:16 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    12/04  8:59 PM

TO:      GAYE LEVY   (DTXT63A)
FROM:    ELAINE RADIS   (BGMB90B)
SUBJECT: IMPOSSIBLES 4 GAYE



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

     Title: IMPOSSIBLE MEXICAN FIESTA CASSEROLE
Categories: Dairy, Beef, Main dish, Vegetables, Bisquick
  Servings:  6

      1 lb Lean Ground Beef
           Salt & Pepper; To Taste
      4 oz Cheddar Cheese; Shredded,1 C
      1 c  Dairy Sour Cream
    2/3 c  Mayonnaise Or Salad Dressing
      2 tb Onion; Finely Chopped
      2 c  Bisquick Baking Mix
    1/2 c  Water
           Tomatoes; Thinly Sliced, *
    3/4 c  Green Bell Pepper; Chopped
           Paprika; Optional

  *     Use 2 or 3 ripe tomatoes or to taste.
  Heat the oven to 375 degrees F.

  Cook and stir the meat in a large skillet until brown.
  Drain off the excess fat.  Season the meat with the
  salt and pepper, then set aside. Mix the cheese, sour
  cream, mayonnaise and onion and set this mixture
  aside. Stir the baking mix and water together until a
  soft dough forms. With floured fingers, pat the dough
  in a greased baking pan, 13 X 9 X 2-inches, pressing
  the dough 1/2 inch up the sides of the pan.

  Layer the meat, tomato slices, and green pepper onto
  the dough. Spoon the sour cream mixture over the top
  and sprinkle with the paprika, if used.

  Bake uncovered until the edges of the dough are light
  brown, 25 to 30 minutes.  Cool 5 minutes and then cut
  into squares.
-----
Enjoy!!! * Elaine/FRAMINGHAM * 12/04/92 08:24 pm
PRODIGY(R) interactive personal service         12/05/92         8:16 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    12/04  8:59 PM

TO:      GAYE LEVY   (DTXT63A)
FROM:    ELAINE RADIS   (BGMB90B)
SUBJECT: IMPOSSIBLES 4 GAYE



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

     Title: IMPOSSIBLE HAMBURGER PIZZA
Categories: Dairy, Beef, Main dish, Vegetables, Bisquick
  Servings:  8

---------------------------CRUST---------------------------
  2 1/2 c  Bisquick Baking Mix
      1    Active Dry Yeast; Package
    2/3 c  Water; Hot
-----------------------MEAT MIXTURE-----------------------
      1 lb Lean Ground Beef
    1/2 c  Onion; Chopped, 1 Md
     15 oz Tomato Sauce; 1 Cn
      2 ts Oregano Leaves
    1/4 ts Pepper
--------------------------TOPPING--------------------------
    1/2 c  Green Pepper; Chopped, Opt.
      2 c  Mozzarella Cheese; Shredded
      1 c  Parmesan Cheese; Grated

  Heat the oven to 425 degrees F.  Mix the baking mix
  and yeast and stir in the hot water.  Turn the dough
  onto a well-floured surface and knead until smooth,
  about 20 times. Let the dough rest a few minutes.

  While the dough is resting, cook and stir the meat and
  onion in a large skillet until the onion is tender and
  the meat is brown. Drain off the excess fat.

  Stir in the tomato sauce, oregano leaves, and pepper
  and set aside. Divide the dough in half.  Roll each
  half on an ungreased baking sheet into a rectangle, 13
  X 10-inches or on a pizza pan 12-inches in diameter.
  Pinch the edges to make a slight rim.  Spread the meat
  mixture almost to the edges.  Top with the green
  pepper and cheeses. Bake until the crust is brown and
  the filling is hot and bubbly, 15 to 20 minutes. Cut
  into squares or wedges and serve.

  NOTE: If desired, you can use shredded Cheddar Cheese
  for the Mozzarella in the above recipe.
PRODIGY(R) interactive personal service         12/05/92         8:16 AM


-----
Enjoy!!! * Elaine/FRAMINGHAM * 12/04/92 08:25 pm
PRODIGY(R) interactive personal service         12/05/92         8:16 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    12/04  8:59 PM

TO:      GAYE LEVY   (DTXT63A)
FROM:    ELAINE RADIS   (BGMB90B)
SUBJECT: IMPOSSIBLES 4 GAYE



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

     Title: IMPOSSIBLE CHOCOLATE PIE
Categories: Pies, Desserts, Chocolate, Bisquick
  Servings:  2

           -FDGN81A
    1/4 c  Milk
    1/2    Eggs
    1/2 oz Melted unsweetened chocolate
    1/4 ts Vanilla
   1/16 c  Margarine/butter (1/16=1 Tbs
    1/4 c  Brown sugar; packed
    1/8 c  Bisquick baking mix
    1/4 c  Pecans; chopped
           LISA HLAVATY

  Heat oven to 350. Grease pie plate;(size appropriate
  to servings) beat all ingredients; except pecans, in
  blender on high 1 minute. Pour into plate; sprinkle
  with pecans. Bake until set and knife inserted between
  center and edge comes out clean, about 30 minutes.
  Serve warm or cold with sweetened whipped cream
  (following) if desired.

  SWEETENED WHIPPED CREAM: beat 1 cup chilled whipping
  cream and 2 T. powdered sugar until stiff. This recipe
  "sized down) from 6 servings

-----
Enjoy!!! * Elaine/FRAMINGHAM * 12/04/92 08:26 pm
PRODIGY(R) interactive personal service         12/05/92         8:16 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    12/04  8:59 PM

TO:      GAYE LEVY   (DTXT63A)
FROM:    ELAINE RADIS   (BGMB90B)
SUBJECT: IMPOSSIBLES 4 GAYE



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

     Title: IMPOSSIBLE PEANUT BUTTER COOKIES
Categories: Cookies, Desserts, Bisquick
  Servings:  8

           JUDY VOCELKA   (NFXS18B)
      1 c  Peanut butter
      1 c  Sugar
           Egg

  Mix ingredients and roll into balls about the size of
  a walnut. Place on greased cookie sheet and mash down
  with a fork. Bake at 350 till lightly browned. Remove
  from cookie sheet immediately and allow to cool on a
  rack. Makes 16-24 cookies, depending on size.

-----
Enjoy!!! * Elaine/FRAMINGHAM * 12/04/92 08:26 pm
PRODIGY(R) interactive personal service         12/05/92         8:16 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    12/04  8:59 PM

TO:      GAYE LEVY   (DTXT63A)
FROM:    ELAINE RADIS   (BGMB90B)
SUBJECT: IMPOSSIBLES 4 GAYE



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

     Title: IMPOSSIBLE CRANBERRY-ORANGE PIE
Categories: Pies, Desserts, Bisquick
  Servings:  1

--------------------BETH LANE  PXGN54A--------------------
     10 oz Frozen Cranberry-Orange
           Relish; thawed
    3/4 c  Milk
    1/3 c  Margarine or buttter;melted
      1 ts Vanilla
      4    Eggs
  1 1/2 c  Sugar
    3/4 c  Bisquick Baking Mix
           Whipped Cream

  Heat oven to 350 degrees.  Grease pie plate, 10 x 1
  1/2 inches. Sprinkle relish evenly in plate.  Beat
  remaining ingredients except whipped cream until
  smooth, 30 seconds in blender on high or 1 minute with
  hand beater. Pour into plate.  Bake until knive
  inserted in center comes out clean, 35 to 40 minutes;
  cool. Refrigerate at least 6 hours but no longer than
  24 hours.  Garnish with Whipped Cream.

  Recipe from the Bisquick Recipe Club.

-----
Enjoy!!! * Elaine/FRAMINGHAM * 12/04/92 08:27 pm
PRODIGY(R) interactive personal service         12/05/92         8:17 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    12/04  8:59 PM

TO:      GAYE LEVY   (DTXT63A)
FROM:    ELAINE RADIS   (BGMB90B)
SUBJECT: IMPOSSIBLES 4 GAYE



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

     Title: IMPOSSIBLE CHICKEN PIE
Categories: Main dish, Pies, Bisquick
  Servings:  6

           Nfxs18b
      2 c  Cooked diced chicken
    1/2 c  Peas and carrots
    1/4 c  Mushroom pieces
  1 1/3 c  Milk
      4 x  Eggs
    3/4 c  Bisquick
    1/2 ts Salt
    1/4 ts Pepper
  Heat oven to 400. Grease a ten inch pie plate. Mix
  chicken, peas, carrots, mushrooms and onion in pie
  plate. Beat remaining ingredients in blender until
  smooth. (15 seconds) Pour into pie plate. Bake at 400
  for 30-35 minutes. Cool 5 minutes before serving.

-----
Enjoy!!! * Elaine/FRAMINGHAM * 12/04/92 08:27 pm
PRODIGY(R) interactive personal service         12/05/92         8:17 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    12/04  8:59 PM

TO:      GAYE LEVY   (DTXT63A)
FROM:    ELAINE RADIS   (BGMB90B)
SUBJECT: IMPOSSIBLES 4 GAYE



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

     Title: IMPOSSIBLE CHICKEN PIE
Categories: Main dish, Pies, Bisquick
  Servings:  6

           Nfxs18b
      2 c  Cooked diced chicken
    1/2 c  Peas and carrots
    1/4 c  Mushroom pieces
  1 1/3 c  Milk
      4 x  Eggs
    3/4 c  Bisquick
    1/2 ts Salt
    1/4 ts Pepper
  Heat oven to 400. Grease a ten inch pie plate. Mix
  chicken, peas, carrots, mushrooms and onion in pie
  plate. Beat remaining ingredients in blender until
  smooth. (15 seconds) Pour into pie plate. Bake at 400
  for 30-35 minutes. Cool 5 minutes before serving.

-----
Enjoy!!! * Elaine/FRAMINGHAM * 12/04/92 08:28 pm
PRODIGY(R) interactive personal service         12/05/92         8:17 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    12/04  8:59 PM

TO:      GAYE LEVY   (DTXT63A)
FROM:    ELAINE RADIS   (BGMB90B)
SUBJECT: IMPOSSIBLES 4 GAYE



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

     Title: IMPOSSIBLE GREEN BEAN PIE
Categories: Main dish, Vegetables, Bisquick
  Servings:  6

           JUDY GARNETT PXGN54A
      8 oz Green Beans; Fresh*
      4 oz Mushroom: Stems and Pieces*
    1/2 c  Onion; Chopped
      2    Garlic Cloves; Crushed
      1 c  Cheddar Cheese; Shredded
  1 1/2 c  Milk
    3/4 c  Bisquick Baking Mix
      3    Eggs
      1 ts Salt
    1/4 ts Pepper

   * 8 Ounces fresh green beans, cut lengthwise into
  strips.
   * 1 can (4 ounces) mushrpoom stems and pieces,
  drained.

  Heat oven to 400 degrees. Grease pie plate, 10 x 1 1/2
  inches. Heat beans and 1 inch salted water ( 1/2
  teaspoon salt to 1 cup water) to boiling. Cook
  uncovered 5 minutes. Cover and cook until tender, 5 to
  10 minutes; drain. Mix beans, mushrooms, onion, garlic
  and cheese in plate. Beat remaining ingredients until
  smooth, 15 seconds in blender on high or 1 minute with
  hand beater. Pour into plate.

  Bake until knife inserted between center and edge
  comes out clean, 30 to 35 minutes.  Cool 5 minutes.

  Makes 6 to 8 servings.

  Recipe from The Bisquick "No Time To Cook" Recipe
  booklet featuring Impossible Pies.

-----
Enjoy!!! * Elaine/FRAMINGHAM * 12/04/92 08:29 pm
PRODIGY(R) interactive personal service         12/05/92         8:17 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    12/04  8:59 PM

TO:      GAYE LEVY   (DTXT63A)
FROM:    ELAINE RADIS   (BGMB90B)
SUBJECT: IMPOSSIBLES 4 GAYE



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

     Title: IMPOSSIBLE HAMBURG PIE
Categories: Beef, Main dish, Bisquick
  Servings:  6

      1 c  Bisquick
    1/3 c  Cold water
      1 lb Ground beef
    1/2 ts Salt
    1/2 ts Oregano
    1/4 ts Pepper
    1/2 c  Bread crumbs
    1/4 c  Onion, chopped
    1/4 c  Green pepper; chopped
      1    Egg
    1/4 c  Milk
    1/2 ts Salt
    1/2 ts Dry mustard
      8 oz Cheddar cheese; shredded
      8 oz Tomato sauce

  DIRECTIONS Combine baking mix and water until soft
  dough forms; beat vigorously.   Smo- oth dough into
  ball on floured board. Knead 5 times. Roll dough 2
   in. larger than 9 in pie plate. Place into plate
  flute edges.  Brown   ground beef + drain. Stir in
  salt, oregano, pepper, onion, bread   crumbs, tomato
  sauce and spread in pie crust. Beat egg and milk, stir
   in remaining ingred. Spread over beef mixture. Bake
  til crust is golden , about 30 min at 375*

-----
Enjoy!!! * Elaine/FRAMINGHAM * 12/04/92 08:29 pm
PRODIGY(R) interactive personal service         12/05/92         8:18 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    12/04  9:57 AM

TO:      JOYCE BURTON   (PDPP83A)
FROM:    C MINEAH   (HCPM52C)
SUBJECT: R-MM AP-NUT POCKETS

---------- Pro-Exchange format from Meal-Master (tm) v6.41

     Title: APPLE AND NUT POCKETS
Categories: Desserts Cookies Holidays
  Servings: 20

      1 x  -Dottie Cross TMPJ72B
      1 x  -DOUGH:
      8 T  unsalted butter; softened
  1 1/4 c  sugar
      1 ea large egg
  1 1/2 t  vanilla extract
  2 1/2 c  sifted all-purpose flour
    1/2 t  salt
    1/4 t  baking soda
      1 x  -FILLING:
    2/3 c  apple butter
      1 T  lemon juice
      1 x  Grated zest of 1 lemon
    1/4 c  finely chopped walnuts
      1 x  Confectioners' sugar
      1 x  -for dusting

  To make the dough: In a medium bowl, using a hand-held
  electric mixer set at high speed, beat the butter until
  creamy, about 1 minute. Add the sugar and beat until
  light in color and texture, about 2 minutes. Beat in
  the egg and vanilla.
  Sift the flour with the salt and baking soda. Gradually
  add the flour mixture to the butter mixture, beating
  well after each addition.
  Scrape the dough onto a large piece of plastic wrap and
  wrap tightly. Refrigerate until the dough is firm
  enough to roll out, at least 6 hours, or preferably
  overnight. To make the filling: Combine the apple
  butter, lemon juice, lemon zest, and walnuts and mix
  well. Preheat the oven to 375 degrees. Divide the
  dough into 4 portions. On a lightly floured work
  surface, roll out one portion of dough to 1/8 inch
  thickness. (If the dough crumbles, work in your hands
  until malleable.) Using a 3-inch round cookie cutter,
  cut out rounds of the dough. Gather up the scraps to
  work into the remaining dough. Repeat the process
  until all the dough has been used. Place a rounded
PRODIGY(R) interactive personal service         12/05/92         8:18 AM

  teaspoon of the filling in the center of half of the
  rounds. Brush the edges of the rounds lightly with
  water. Place the remaining rounds on top of the filled
  cookies. Using a fork, press the edges sealed. Don't
  worry if cracks appear in the surface. Transfer the
  cookies to ungreased baking sheets.
  Bake until lightly browned, 12 to 15 minutes. Transfer
  to wire racks and cool completely. Sprinkle with
  confectioners' sugar before serving.  Makes about 20
  large cookies. Source: "An Edible Christmas" (A
  Treasury of Recipes for the Holiday) by Irena Chalmers.
  Reformatted by: CYGNUS, HCPM52C

-----



Malama Kau Pono, CYGNUS in Boulder, CO  <12/04 07:54 am MST>
PRODIGY(R) interactive personal service         12/05/92         8:19 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    12/04 10:04 AM

TO:      JOYCE BURTON   (PDPP83A)
FROM:    C MINEAH   (HCPM52C)
SUBJECT: R-MM C G-BREAD SQUAR

---------- Pro-Exchange format from Meal-Master (tm) v6.41

     Title: CAKEY GINGERBREAD SQUARES
Categories: Desserts Cakes Holidays
  Servings: 12

      1 x  -Dottie Cross TMPJ72B
      8 T  unsalted butter; at room
      1 x  -temperature
    1/2 c  sugar
      2 ea large eggs
      1 x  Grated zest of 1 orange
  2 1/2 c  sifted all-purpose flour
      2 t  baking soda
      2 t  ground ginger
      1 t  ground cinnamon
    1/2 t  ground allspice
    1/2 t  ground nutmeg
    1/2 t  salt
    1/4 t  ground cloves
      1 c  unsulfured molasses
      1 c  boiling water
      1 x  Confectioners' sugar;
      1 x  -for dusting

  Preheat the oven to 350 degrees. Butter and flour a
  9-inch square baking pan.
  Using a hand-held electric mixer set at high speed,
  beat the butter until creamy, about 1 minute. Add the
  sugar and beat until light in color and texture, about
  2 additional minutes. Beat in the eggs and orange zest.
  Sift the flour, baking soda, ginger, cinnamon,
  allspice, nutmeg, salt, and cloves onto a piece of
  waxed paper. In a 2-cup glass measuring cup, combine
  the molasses and boiling water. Alternately in thirds,
  beat in the flour and molasses mixtures. Transfer the
  batter to the prepared pan. Bake until a toothpick
  inserted in the center of the cake comes out clean,
  and the cake is shrinking from the sides of the pan,
  40 to 50 minutes. Let stand on a wire cake rack for 5
  minutes.  Place the confectioners' sugar in a sieve
  and dust over the top of the cake. Serve the cake warm
  or completely cooled.  Makes 12 to 16 servings.
  Source: "An Edible Christmas" (A Treasury of Recipes
PRODIGY(R) interactive personal service         12/05/92         8:19 AM

  for the Holiday) by Irena Chalmers.
  Reformatted by: CYGNUS, HCPM52C

-----

Malama Kau Pono, CYGNUS in Boulder, CO  <12/04 07:56 am MST>
PRODIGY(R) interactive personal service         12/05/92         8:20 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    12/04  7:51 AM

TO:      JOYCE BURTON   (PDPP83A)
FROM:    C MINEAH   (HCPM52C)
SUBJECT: R-MM C-BERRY UD CAKE

---------- Pro-Exchange format from Meal-Master (tm) v6.41

     Title: CRANBERRY UPSIDE-DOWN CAKE
Categories: Desserts Cakes Holidays Health
  Servings: 10

      1 x  -Dottie Cross TMPJ72B
      1 x  Butter;
      1 x  -or non-stick vegetable oil
      2 c  cranberries
  1 3/4 c  sugar
    1/2 c  water
      1 c  cake flour
  1 1/2 t  baking powder
    1/2 c  applesauce
    1/4 c  thawed frozen nonfat
      1 x  -egg substitute
      1 x  -(equivalent to 1 egg)
    1/4 c  nonfat milk
    1/4 c  freshly squeezed orange juic
      1 t  grated orange zest
    1/2 t  vanilla
      1 c  low-fat whipped topping
      1 T  orange liqueur

  Lightly butter bottom and sides of 9-inch round baking
  pan or spray with non-stick vegetable oil spray.
  Combine cranberries, 1 cup sugar and water in large
  saucepan. Bring to boil. Reduce heat and simmer until
  slightly thickened to syrupy consistency, about 10
  minutes. Pour into prepared pan. Cool to room
  temperature. Sift together cake flour, remaining 3/4
  cup sugar and baking powder into large bowl. In
  another bowl stir applesauce, egg substitute, nontfat
  milk, orange juice, orange zest and vanilla until
  blended. Stir into dry ingredients just until blended.
  Pour over cranberry mixture. Bake at 375 degrees 25 to
  30 minutes or until wooden pick inserted in center
  comes out clean. Let cake cool in pan about 5 minutes.
  Loosen cake around edges of pan. Place inverted serving
  platter over cake and turn both upside down. Shake
  gently then remove pan. Serve warm with whipped
  topping blended with orange liqueur. Makes 10 servings.
  Each serving contains about:
PRODIGY(R) interactive personal service         12/05/92         8:20 AM

  215 calories, 81 mg sodium, 0 cholesterol and 1 gram
  fat. Source: L.A. Times Newspaper
  Reformatted by: CYGNUS, HCPM52C

-----

Malama Kau Pono, CYGNUS in Boulder, CO  <12/04 12:24 am MST>
PRODIGY(R) interactive personal service         12/05/92         8:20 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    12/04  7:17 PM

TO:      ROBBIE SHELTON   (XXXJ77A)
FROM:    ELAINE RADIS   (BGMB90B)
SUBJECT: R-MM CHALLA 4 ROBBIE

Hi Sweet lady..here is the recipe that I use in the B/M.

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

     Title: GOLDEN EGG BREAD (CHALLA)
Categories: Breadmaker, Jewish, Rolls, Brunch, Holiday
  Servings: 16

           -Elaine Radis BGMB90B
      1 pk Yeast
      3 c  Flour
      4 tb Sugar
      2    Eggs
      6 tb Vegetable oil
  1 1/2 ts Salt
    3/4 c  Water; warm

  Combine all ingredients in the pan in the order listed
  and select white bread; push start When I make this
  into Challa, I remove from the breadmaker after the
  manual mode stops; let rise; braid*; and put an egg
  wash over the challa. Then bake in a 350 degree oven
  until a light toasty brown. I usually sprinkle on some
  type of seeds (sesame or poppy) after the egg wash.
  *Braiding in the flat manner. The middle one goes
  under and over; never across.

-----
I have one in v6.41 that I will upload because it is
handy right now...it is the one I have used for years before
B/M, <GRIN>.


Enjoy!!! * Elaine/FRAMINGHAM * 12/04/92 07:12 pm
PRODIGY(R) interactive personal service         12/05/92         8:20 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    12/04  7:17 PM

TO:      ROBBIE SHELTON   (XXXJ77A)
FROM:    ELAINE RADIS   (BGMB90B)
SUBJECT: R-MM CHALLA 4 ROBBIE

Hi Robbie... Here is my tried and true...from 100 years
ago..well almost!
---------- Pro-Exchange format from Meal-Master (tm) v6.41

     Title: CLASSIC CHALLA
Categories: Breads Jewish
  Servings:  1
           -ELAINE RADIS BGMB90B
      2 pk Dry yeast
  1 3/4 c  -Warm water
    1/8 c  Sugar
    3/4 T  Salt
      7 c  Flour
      3 ea Eggs
    1/2 c  Oil
           Poppy seeds; or
           -Sesame Seeds
  Disolve Yeast in warm water in large bowl.When
  dissolved,add sugar,salt and HALF the flour.Mix
  well.Add eggs and oil,then slowly stir in most of
  remaining flour.Dough will be quite heavy,add a little
  water and beat until dough starts to pull away from
  sides of bowl.Turn out onto well floured surface and
  knead for about 10 min.Add only enough flour to keep
  dough manageable,knead until dough is smooth and
  elastic.Place dough in large oiled bowl,turn so top
  gets oiled also.Cover with damp towel and let rise in
  warm place for abt. 2 hours,punching down every 20
  minutes.Divide dough into three parts,shape into
  loaves(or twist),place in well greased loaf pans or
  baking sheets.Let rise until double in bulk.Preheat
  oven to 375 degr.F.Brush tops of loaves with beaten
  Egg and sprinkle with seeds.Bake for 30 to 45 minutes;
  or until brown.Remove from oven and cool on rack.

-----
Enjoy!!! * Elaine/FRAMINGHAM * 12/04/92 07:16 pm
PRODIGY(R) interactive personal service         12/05/92         8:21 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    12/04  7:43 AM

TO:      ROBBIE SHELTON   (XXXJ77A)
FROM:    C MINEAH   (HCPM52C)
SUBJECT: R-MM CHEX PARTY MIX

---------- Pro-Exchange format from Meal-Master (tm) v6.41

     Title: PARTY MIX (Karen Kugelman's)
Categories: Snacks Parties Holidsys
  Servings:  1

      1 x  -Karen Kugelman CNGF88B
      3 c  cherrios
      3 c  rice chex
      3 c  wheat chex
      3 c  corn chex
      3 c  thin pretzels
    1/3 c  butter
      4 t  worcestershire sauce
      1 t  garlic salt
      1 t  onion salt.
      1 t  celery salt
  Melt butter, add rest of seasonings.  Pour over mixed
  cereals in roaster pans.  Bake in 350 over for 1 hour,
  stirring occasionally (every 10 minutes or so).
  Reformatted by: CYGNUS, HCPM52C

-----
Hi Robbie (and others)!
Hope you have a GOOD time making this yummy party mix on the
days before Christmas!

Mele Kalikimaka, CYGNUS in Boulder, CO  <12/04 12:10 am MST>
PRODIGY(R) interactive personal service         12/05/92         8:22 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    12/04  8:28 AM

TO:      ALL
FROM:    CATHY SVITEK   (BCXV75A)
SUBJECT: R-MM CHRISTMAS SET 3

---------- Recipe via Meal-Master (tm) v7.02 (*P)

     Title: CARAMEL-ORANGE BUCHE DE NOEL
Categories: Holiday, Cis
  Servings:  2

           -BUTTERCREAM
      6 lg Egg yolks
    1/3 c  Firmly packed dark brown
           -sugar
      2 T  All purpose flour
  1 1/2 c  Half and half
      8 oz Imported white chocolate
           -(such as Lindt), chopped
  1 1/2 t  Grated orange peel
           -CAKE
  1 1/2 c  Toasted sliced almonds
      2 T  Unbleached all purpose
           -flour
      6 lg Eggs, separated
     10 T  Firmly packed dark brown
           -sugar
      1 t  Grated orange peel
    1/2 t  Vanilla extract
    1/2 t  Cream of tartar
    1/8 t  Salt
           Powered sugar
      1 c  (2 sticks) unsalted
           -butter, room temperature
      1 T  Grand Marnier or other
           -orange liqueur
           Pine twigs
           Candied Cranberries (see
           -recipe below) or fresh
           -currants

   The buche de Noel, or Christmas log, was created in
  the late nineteenth century by Parisian pastry chefs,
  who were inspired by the real logs that burned on
  hearths throughout the night on Christmas Eve. Our
  version can be decorated with Candied Cranberries or
  fresh currants. Enjoy with a glass of orange liqueur
  or Sauternes.

PRODIGY(R) interactive personal service         12/05/92         8:22 AM

   8 Servings

   FOR BUTTERCREAM: Whisk egg yolks, sugar and flour in
  medium bowl to blend well. Bring half and half to
  simmer in heavy medium saucepan. Slowly whisk hot half
  and half into egg mixture. Return egg mixture to same
  saucepan and cook until mixture boils and thickens,
  whisking constantly. Transfer mixture to medium bowl.
  Add chocolate and orange peel and stir until mixture
  is smooth. Press plastic wrap onto surface f pastry
  cream to prevent skin from orming. Cool completely.
  (Pastry cream can be prepared 1 day ahead.
  Refrigerate. Bring to room temperature before
  continuing.)

   ===contined====
-----
PRODIGY(R) interactive personal service         12/05/92         8:22 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    12/04  8:28 AM

TO:      ALL
FROM:    CATHY SVITEK   (BCXV75A)
SUBJECT: R-MM CHRISTMAS SET 3

---------- Recipe via Meal-Master (tm) v7.02 (*P)

     Title: CARAMEL-ORANGE BUCHE DE NOEL2
Categories: Holiday, Cis
  Servings:  2
   FOR CAKE: Preheat oven to 300 degrees. Butter
  llxl7-inch jelly roll pan. Line with parchment. Butter
  and flour parchment. Coarsely grind toasted almonds
  with flour in processor. Using electric mixer, beat
  yolks with 5 tablespoons brown sugar in medium bowl
  until slowly dissolving ribbons form when beaters are
  lifted. Stir in orange peel and vanilla extract. Using
  clean dry beaters, beat whites with cream of tartar
  and salt in large bowl until soft peaks form.
  Gradually add remaining 5 tablespoons brown sugar and
  beat until stiff but not dry. Fold whites into yolk
  mixture. Gently fold in almond mixture.

   Spread batter evenly in prepared pan. Bake until
  toothpick inserted into center comes out clean, about
  30 minutes. Run small sharp knife around pan sides if
  necessaryto loosen cake. Slide cake on parchment onto
  rack. Cool.

   Slide cake on parchment onto work surface. Loosen
  cake from parchment using heavy large knife as aid.
  Sift powdered sugar over cake. Invert onto cookie
  sheet. Sprinkle with powdered sugar and invert onto
  another parchment sheet. Using electric mixer, beat
  butter in large bowl until light and fluffy. Beat in
  Grand Marnier. Add pastry cream 1/4 cup at a time,
  beating after each addition until just blended.

   Spread half of buttercream over cake, leaving
  1/2-inch border. Starting at 1 long side, roll up cake
  jelly roll fashion. Arrange seam side down on
  parchment. Set aside 1/2 cup buttercream; spread
  remaining buttercream over cake. Cut 2 inches off each
  end of cake, cutting on diagonal. Transfer cake to
  platter. Attach ends to top of cake, forming branches.
  Spread reserved 1/2 cup buttercream over cake ends and
  seams. Cover and refrigerate at least 1 hour to firm
  buttercream. (Cake can be prepared 1 day ahead. Cover
  and refrigerate. Let cake stand at room temperature 20
PRODIGY(R) interactive personal service         12/05/92         8:22 AM

  minutes before serving.)

   Arrange pine twigs on cake and on platter. Garnish
  with cranberries.
   Uploaded 29 December 1991 by Lon Hall

   Posted on Compuserve
   MM by Cathy Svitek

-----
PRODIGY(R) interactive personal service         12/05/92         8:22 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    12/04  8:31 AM

TO:      ALL
FROM:    CATHY SVITEK   (BCXV75A)
SUBJECT: R-MM CHRISTMAS SET 3

---------- Recipe via Meal-Master (tm) v7.02 (*P)

     Title: CANDIED CRANBERRIES
Categories: Holiday, Cis
  Servings:  2

      1 c  Sugar
      2 T  Water
    1/2 c  Cranberries

   Cook 1/2 cup sugar and 2 tablespoons water in heavy
  small saucepan over low heat, stirring until sugar
  dissolves. Transfer to top of double boiler. Add
  cranberries. Cover berry mixture and place over
  simmering water. Cook 45 minutes, stirring
  occasionally. Remove from over water. Let cranberry
  mixture stand at room temperature overnight.
   Place remaining 1/2 cup sugar on plate. Drain
  cranberries well. Add t sugar and turn to coat. Let
  dry at least 30 minutes. (Can be prepared 3 days
  ahead. Cover and refrigerate.)

   Makes about 1/2 cup

   Uploaded 29 December 1991 by Lon Hall

   Posted on Compuserve
   MM by Cathy Svitek

-----
PRODIGY(R) interactive personal service         12/05/92         8:23 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    12/04 10:04 AM

TO:      JOYCE BURTON   (PDPP83A)
FROM:    C MINEAH   (HCPM52C)
SUBJECT: R-MM CINNAMON CRISPS

---------- Pro-Exchange format from Meal-Master (tm) v6.41

     Title: CINNAMON CRISPS
Categories: Desserts Cookies Holidays
  Servings: 24

      1 x  -Dottie Cross TMPJ72B
      8 T  unsalted butter; softened
    1/3 c  sugar
      1 T  sugar
      1 ea large egg yolk
    1/2 t  vanilla
  1 1/4 c  all-purpose flour
      1 t  baking powder
      1 t  ground cinnamon
    1/8 t  salt
     24 ea walnut halves
  Preheat oven to 375 degrees. Butter 2 baking sheets.
  In a medium bowl, using a hand-held electric mixer set
  at high speed, beat the butter until creamy, about 1
  minute. Add the sugar and continue beating until the
  mixture is light in color and texture, about 2
  additional minutes. Beat in the yolk and vanilla.
  Sift the flour, baking powder, cinnamon, and salt onto
  a sheet of waxed paper. Using a wooden spoon, work the
  dry ingredients into the creamed mixture to form a
  stiff dough. Scrape the dough onto another piece of
  waxed paper and form into a thick log about 8 inches
  long. Wrap the log in the waxed paper and refrigerate
  until chilled and firm, about 1 hour.
  Using a sharp knife, cut the chilled dough into 24
  slices, each about 5/6 inch thick. Arrange the slices
  about 2 inches apart on the prepared baking sheets.
  Flatten the slices slightly with a fork, and top each
  with a walnut half.
  Bake until golden brown, 10 to 12 minutes. Let cool on
  the baking sheets for 2 minutes, then transfer to wire
  cake racks to cool completely. The cookies will keep,
  stored in an airtight container at room temperature,
  for 3 days. Makes 24 cookies.
  Source: "An Edible Christmas" (A Treasury of Recipes
  for the        Holiday) by Irena Chalmers.
  Reformatted by: CYGNUS, HCPM52C

PRODIGY(R) interactive personal service         12/05/92         8:23 AM

-----


Malama Kau Pono, CYGNUS in Boulder, CO  <12/04 07:55 am MST>
PRODIGY(R) interactive personal service         12/05/92         8:23 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    12/04  7:43 AM

TO:      DOLORES MCCANN   (BSWN00A)
FROM:    C MINEAH   (HCPM52C)
SUBJECT: R-MM EGGNOG S-DOODLE

---------- Pro-Exchange format from Meal-Master (tm) v6.41

     Title: EGGNOG SNICKERDOODLES
Categories: Desserts Cookies Holidays
  Servings: 48

      1 x  -Terri Sawchuk PKHJ43B
      1 x  -MAIN INGREDIENTS:
  2 3/4 c  all-purpose flour
      2 t  cream of tartar
  1 1/2 c  sugar
      1 t  baking soda
      1 c  butter-softened
    1/4 t  salt
      2 ea eggs
    1/2 t  brandy extract
    1/2 t  rum extract
      1 x  -SUGAR MIXTURE
    1/4 c  sugar or colored sugar
      1 t  nutmeg

  Preheat oven:400
  In 3-qt. mixer bowl combine all cookie ingredients.
  beat at low speed, scrapingsides of bowl often, until
  well mixed (2 to 4 min.). In small bowl combine sugar
  mixture; stir to blend. Shape rounded teaspoonful of
  dough into 1"balls; roll in sugar mixture. place 2"
  apart onto ungreased cookie sheets. Bake near center
  of 400 oven for 8 to 10 min. or until edges are
  lightly browned. Reformatted by: CYGNUS, HCPM52C

-----
Hi Dolores and other 'bakers'!
I hope you try this unique yule tide cookie recipe that
would lift our spirits up in preparation for the big
holidays!
Have a good weekend!

Malama Kau Pono, CYGNUS in Boulder, CO  <12/04 12:07 am MST>
PRODIGY(R) interactive personal service         12/05/92         8:23 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    12/01  5:48 PM

TO:      AH BROWN   (BSJR42A)
FROM:    STUART TALKOFSKY   (BSNX01A)
SUBJECT: R-MM EGGPLANT FOR AH

AH Choooo! Excuse me! Here is a recipe I wrote for Eggplant
Parmesian. Hope my directions are clear. It is hard to write
directions to things you do at the top of your head. Enjoy!
Just enough space,you will have to fix MM recipe file.
---------- Recipe via Meal-Master (tm) v7.02 (*P)

     Title: Eggplant Parmesian -BSNX01a
Categories: Vegetables, Italian
  Servings:  2

      1 lg Eggplant ;sliced short side
      1 pk Shredded Mozzerella Cheese
           Parmesian Cheese ;(optional)
      1    Jar Tomato Sauce (Ragu
           -Today's Recipe Mushroom I
           -use)
           Oil ;enough for frying
           -slices
           Flavored Bread Crumbs ;
           -enough to cover all egg-
           -plant slices

  You are going to cut, bread and fry the eggplant first.

  Peel the dark skin off the eggplant. Slice into medium
  slices slices (about 1/2 in thick) on the smaller
  side. Pour Flavored Bread crumbs into a plate or into
  a dish for coating the eggplant patties. . Beat 3 eggs
  for dipping into eggplant. Heat up oil in a large pan,
  enough to fry the eggplant. Dip eggplant into egg and
  coat it with egg thoroughly. Then coat it with bread
  crumbs. Put them on to a plate when finished till you
  have enough to fry in your frying pan. Place the
  eggplant in the frying pan if you think it is hot
  enough to fry properly. Keep it frying till both sides
  are brown. Make sure you flip eggplant over so all
  sides will brown. When finished frying a batch place
  fried patties onto a plate covered with a paper towel
  to absorb the oil.
  Pre heat the oven to 350~.

  After all the frying is done. Coat a pan with some oil
  (about a 9in square by 1 1/2 in deep disposable
  aluminum pan). Pour a little bit tomato sauce on the
PRODIGY(R) interactive personal service         12/05/92         8:23 AM

  bottom of the pan. Place a layer of the eggplant
  patties on top. Cover that with sauce and a little bit
  of mozzerella cheese. Place another layer on top of
  that, repeat. When done put sauce and a lot of cheese
  at the very top add parmesian cheese to the top if
  desired or available.

  Cover the top of pan with foil. Place in the oven for
  45 minutes. Stick fork in middle to see if it is hot
  all the way through. If not hot enough cook another 10
  minutes. Leave it cooking with the foil off the top
  for the last 10 minutes of the cooking.

  Let it settle before serving for about 5 minutes. This
  taste good or better reheated. Can be reheated in
  Microwaveable dish. Enjoy any questions or errors let
  me know.
PRODIGY(R) interactive personal service         12/05/92         8:24 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    12/04  5:26 PM

TO:      ALL
FROM:    PATTI ANDERSON   (VDRJ67A)
SUBJECT: R-MM HOLIDAY YUMS MA



---------- Recipe via Meal-Master (tm) v7.02 (*P)

     Title: Snickers Candy Bar Cake
Categories: Cakes, Nuts, Chocolate
  Servings: 10

      4    Eggs, separated
     16    1 1/2oz Snickers Bars,
           - cut up
    1/4 c  Water
      2 tb Peanut butter, smooth
      2 c  Flour, unsifted
    3/4 ts Baking soda
    1/4 ts Salt
      1 c  Butter
      2 c  Sugar
      3 ts Vanilla
  1 1/4 c  Buttermilk, divided

  Combine, in the top of a double boiler, the cut-up
  Snickers bars, water, and peanut butter; heat and stir
  until well melted and blended. COOL. Mix together the
  flour, baking soda and salt. Set aside. In a large
  bowl, cream butter thoroughly; gradually add sugar and
  beat until fluffy. Beat in 4 unbeaten egg yolks and
  add vanilla; beat in the cooled candy bar mix, mixing
  until smooth and adding 1/4 cup buttermilk. Stir in
  the flour mix alternately with the remaining 1 cup
  buttermilk; mix only until blended. Gently fold in 4
  stiffly beaten egg whites. Divide batter evenly
  between 2 greased and floured 9" SQUARE pans and bake
  in preheated 350~F oven for 45 - 55 minutes. Cool in
  pans on rack for 5 minutes, turn out, and finish
  cooling on rack. Serve with sweetened whipped cream.

-----

    12/04/92 17:15  Patti from Clearwater, Fl.
PRODIGY(R) interactive personal service         12/05/92         8:29 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    12/04  5:33 PM

TO:      ALL
FROM:    PATTI ANDERSON   (VDRJ67A)
SUBJECT: R-MM HOLIDAY YUMS MA



---------- Recipe via Meal-Master (tm) v7.02 (*P)

     Title: Blackberry Brandy Sour Cream Jell-O Cake
Categories: Bundt cakes, Alcohol
  Servings: 10

      6 tb Black raspberry jello
    1/2 c  Blackberry brandy, hot
      1 c  Sour cream
      1 c  Butter
      2 c  Sugar
      6    Eggs
      1 ts Vanilla
    1/2 ts Lemon extract
    1/2 ts Almond extract
    1/2 ts Rum flavoring
      3 c  Flour, unsifted
    1/2 ts Baking soda
    3/4 ts Salt
           Powdered sugar, sift (opt)

  Dissolve jello in hot brandy. Cool, then combine with
  sour cream. Cream together butter and sugar until
  light and fluffy; add eggs, one at a time beating well
  after each. Mix in vanilla, lemon extract, almond
  extract and rum flavoring. Mix together dry
  ingredients and add alternately with the cooled jello
  mix to the butter-sugar mix; beat well after each
  addition. Bake in a well buttered and lightly floured
  10" tube or Bundt pan in a preheated 350~F oven. Bake
  about 75 minutes. Cool in pan 20 minutes, turn out and
  finish cooling on rack. Dust with sifted powdered
  sugar if desired.

-----

    12/04/92 17:17  Patti from Clearwater, Fl.
PRODIGY(R) interactive personal service         12/05/92         8:29 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    12/04  5:33 PM

TO:      ALL
FROM:    PATTI ANDERSON   (VDRJ67A)
SUBJECT: R-MM HOLIDAY YUMS MA



---------- Recipe via Meal-Master (tm) v7.02 (*P)

     Title: Screwdriver Carrot Cake
Categories: Bundt cakes, Alcohol, Nuts
  Servings: 10

---------------------------CAKE---------------------------
      5 tb Grated orange rind
    1/2 c  Vodka
      1 c  Butter, softened
      2 c  Sugar
      4    Eggs, beaten
      1 ts Vanilla
      3 c  Flour, sifted
  3 1/4 ts Baking powder
    1/2 ts Salt
      1 ts Cinnamon
    1/4 ts Nutmeg
    1/4 ts Allspice
  1 1/2 c  Carrots, raw, grated
    1/2 c  Pecans, chopped
---------------------------GLAZE---------------------------
      2 c  Powdered sugar
      2 ts Orange juice
    1/2 ts Orange extract
      4 ts Vodka
      2 tb Light corn syrup

  Stir grated orange rind into vodka and set aside.
  Cream butter, gradually add sugar and beat until light
  and fluffy. Beat in beaten eggs and add vanilla. Sift
  the dry ingredients together, then blend into the
  batter, alternately with orange-vodka mix. Add carrots
  and chopped pecans. Bake in buttered, floured 10" tube
  or Bundt pan in preheated 350~F oven until cake tests
  done, about 1 hour. Cool in pan on rack for 15
  minutes, turn out, finish cooling on rack. Make glaze
  by combining powdered sugar, orange juice, vodka,
  orange extract and light corn syrup and beating until
  smooth. Spoon glaze over top of cooled cake, then
  spread evenly with knife. If desired, sprinkle with
  more chopped nuts.
PRODIGY(R) interactive personal service         12/05/92         8:29 AM


-----

     12/04/92 17:21  Patti from Clearwater, Fl.close the
loop
PRODIGY(R) interactive personal service         12/05/92         8:30 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    12/04  5:43 PM

TO:      ALL
FROM:    PATTI ANDERSON   (VDRJ67A)
SUBJECT: R-MM HOLIDAY YUMS MA



---------- Recipe via Meal-Master (tm) v7.02 (*P)

     Title: Cranapple Cake
Categories: Bundt cakes, Fruits
  Servings: 10

  2 1/2 c  unsifted all-purpose flour
  1 1/2 ts baking soda
      1 ts cinnamon
    1/2 ts baking powder
    1/4 ts salt
  1 1/4 c  unsweetened applesauce
      1 c  light-brown sugar firm pack
      2    large eggs - whites
    1/2 c  vegetable oil
      1 c  frozen cranberries, halved
      1 c  red cooking apple shredded
-------------------------FROSTING-------------------------
      2 tb butter, softened
      1 tb milk
    1/4 ts vanilla
  1 1/4 c  confectioners sugar

  Heat oven to 325 grease and flour 10" tube pan In
  small bowl, combine flour, baking soda, cinnamon,
  baking powder and salt. In large bowl, with electric
  mixer, beat applesauce, brown sugar, egg whites and
  oil until well mixed. Beat in flour mixture until
  smooth. With rubber spatula, fold in cranberries and
  shredded apple. Pour batter into prepared pan. Bake 55
  to 60 minutes or until cake tester inserted in center
  comes out clean. Cool cake in pan on wire rack 10
  minutes. Loosen edge; invert pan and unmold cake onto
  a wire rack; cool completely. Place cake on a serving
  plate. Prepare icing and drizzle over cake. Icing: In
  small bowl beat butter with milk and vanilla until
  welll mixed. Gradually beat in enough of 1-1/4 cups
  confectioners sugar until icing is smooth and
  spoonable.

-----

PRODIGY(R) interactive personal service         12/05/92         8:30 AM

    12/04/92 17:24  Patti from Clearwater, Fl.
PRODIGY(R) interactive personal service         12/05/92         8:30 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    12/04  5:43 PM

TO:      ALL
FROM:    PATTI ANDERSON   (VDRJ67A)
SUBJECT: R-MM HOLIDAY YUMS MA



---------- Recipe via Meal-Master (tm) v7.02 (*P)

     Title: Wine Cake
Categories: Box cakes, Bundt cakes, Wine
  Servings: 12

      1 pk Yellow cake mix
      1 pk French vanilla pudding (sm)
      1 c  Cooking oil
      1 c  Sherry wine
    1/4 ts Nutmeg
      5    Eggs
    1/2 c  Walnuts, chopped

  Preheat oven to 350^F. Mix cake mix, pudding mix, oil,
  sherry and nutmeg, until blended. Add one egg at a
  time, blend on medium speed. Fold in nuts. Pour into
  Bundt pan. Put in 350^F. oven and bake for 50 minutes.
  Remove from pan immediately.

-----

    12/04/92 17:24  Patti from Clearwater, Fl.
PRODIGY(R) interactive personal service         12/05/92         8:30 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    12/04  5:43 PM

TO:      ALL
FROM:    PATTI ANDERSON   (VDRJ67A)
SUBJECT: R-MM HOLIDAY YUMS MA



---------- Recipe via Meal-Master (tm) v7.02 (*P)

     Title: Oreo Cookie Tube Cake
Categories: Bundt cakes, Chocolate
  Servings:  1

     25    Cream filled sandwich cookie
      3 c  Flour
  1 1/2 c  Sugar
  1 1/4 c  Milk
      1 c  Shortening
  2 1/2 ts Baking powder
      1 ts Salt
      1 ts Vanilla
      4    Large eggs
----------------------CHOCOLATE GLAZE----------------------
      6 oz Pk semi-sweet choco-chips
      3 tb Shortening
      1 tb Milk
      1 tb Corn syrup

  Preheat oven to 350 F. Grease and flour 9" fluted tube
  pan. Cut each cookie into quarters. In large bowl,
  with mixer at low speed,beat flour and remaining
  ingredeints except cookies and chocolate glaze until
  blended. Increase speed to high, beat 2 minutes,
  scraping bowl. Sppon about 3/4 cup batter into pan.
  Gently stir cut-up cookies into remaining batter and
  spoon into same pan. Bake 50 minutes or until cake
  springs back when lightly touched with finger (
  toothpick test won't work). Cool cake in pan on wire
  rack 10 minutes;remove from pan; cool on rack. When
  cake is cooled, prepare chocolate galze. In 1 quart
  saucepan over low heat, heat chocolate chips,
  shortening, milk, cornsyrup, stirring until melted and
  smooth. Place rack with cake oven large plate to catch
  drips, then pour warm glaze over top and sides of
  cake. This cake freezes well, and is wonderful cold
  from the refrigerator.

-----

PRODIGY(R) interactive personal service         12/05/92         8:30 AM

    12/04/92 17:25  Patti from Clearwater, Fl.
PRODIGY(R) interactive personal service         12/05/92         8:30 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    12/04  5:57 PM

TO:      ALL
FROM:    PATTI ANDERSON   (VDRJ67A)
SUBJECT: R-MM HOLIDAY YUMS MA



---------- Recipe via Meal-Master (tm) v7.02 (*P)

     Title: Spice Beer Cake
Categories: Bundt cakes, Alcohol
  Servings: 12

      3 c  Flour
      2 ts Baking soda
    1/2 ts Salt
      1 ts Cinnamon
    1/2 ts Allspice
    1/2 ts Cloves
      2 c  Brown sugar, packed
      2    Eggs, beaten
      1 c  Shortening
      1 c  Raisins or chopped dates
      1 c  Chopped pecans/walnuts
      2 c  Beer

  Sift together dry ingredients. Cream together
  shortening and sugar;add eggs. Mix fruit and nuts with
  2 tablespoons of the flour mixture. Add flour mixture
  alternately with beer. Stir in fruit and nuts. Pour
  into a greased and floured 10-in tube pan and bake at
  350F for 1 hour, or until cake tests done. Or pour
  into a greased and floured 9x13 in pan and bake at 350
  for 45 minutes to 1 hour or until cake tests done.

-----

   12/04/92 17:39  Patti from Clearwater, Fl.
PRODIGY(R) interactive personal service         12/05/92         8:31 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    12/04  5:57 PM

TO:      ALL
FROM:    PATTI ANDERSON   (VDRJ67A)
SUBJECT: R-MM HOLIDAY YUMS MA



---------- Recipe via Meal-Master (tm) v7.02 (*P)

     Title: Bailey's Irish Cream Cake
Categories: Box cakes, Bundt cakes, Alcohol
  Servings:  1

 18 1/4 oz pkg. yellow cake mix
      4 oz instant chocolate pudding
    3/4 c  oil
    1/8 c  water
    1/4 c  vodka
    3/8 c  Bailey's Irish Cream
      4    eggs

  Combine cake mix, pudding mix, oil, water, vodka,
  liqueur and eggs in bowl. Beat until smooth. Pour into
  greased and floured 10 inch Bundt pan. Bake at 350~F
  40 to 50 minutes or until done. Remove from pan and
  cool completely. Mix a glaze of Bailey's and powdered
  sugar to a thick consistency and drizzle over cake.
  Jody

-----

     12/04/92 17:41  Patti from Clearwater, Fl.
PRODIGY(R) interactive personal service         12/05/92         8:31 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    12/04  5:57 PM

TO:      ALL
FROM:    PATTI ANDERSON   (VDRJ67A)
SUBJECT: R-MM HOLIDAY YUMS MA



---------- Recipe via Meal-Master (tm) v7.02 (*P)

     Title: Coca-Cola Carrot Cake
Categories: Cakes
  Servings: 16

---------------------------CAKE---------------------------
      2 c  Flour, sifted
      1 ts Baking soda
    1/2 ts Salt
      2 tb Cocoa
      3    Eggs
  1 1/2 c  Sugar
    1/2 c  Vegetable oil
    3/4 c  Coca-Cola
  1 1/2 ts Vanilla
  2 1/4 c  Raw carrots, grated
      1 c  Nuts, chopped
      1 c  Coconut, flaked
----------------------COCA-COLA SYRUP----------------------
    3/4 c  Sugar
      2 ts Cocoa
      6 tb Coca-Cola
      6 tb Butter
      1 tb Light corn syrup
    1/2 ts Vanilla
  Mix all the dry ingredients together. Beat the eggs
  well; add sugar, oil, 3/4 cup cola, and vanilla and
  beat well. Stir in the dry ingredients until smooth,
  then add the carrots, nuts and coconut. Mix well. Bake
  in a greased and lightly floured 13 x 9 pan in a
  preheated 350~F oven for 40-50 minutes, until cake
  tests done. Remove from oven and prick hot cake all
  over with a fork, then pour the cola syrup slowly,
  evenly over the top. Serve warm or room temperature
  with lightly sweetened-vanilla flavored whipped cream.
   Coca-Cola Syrup: Combine sugar, cocoa, cola, butter
  and corn syrup in saucepan; bring to a boil over
  medium heat, stirring constantly. Boil, stirring,
  until thick and syrupy, about 5 minutes. Add vanilla
  extract. Remove from heat and pour, hot, over hot cake.

PRODIGY(R) interactive personal service         12/05/92         8:31 AM

-----

    12/04/92 17:18  Patti from Clearwater, Fl.
PRODIGY(R) interactive personal service         12/05/92         8:31 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    12/04  6:04 PM

TO:      ALL
FROM:    PATTI ANDERSON   (VDRJ67A)
SUBJECT: R-MM HOLIDAY YUMS MA



---------- Recipe via Meal-Master (tm) v7.02 (*P)

     Title: Kentucky Bourbon Cake
Categories: Bundt cakes, Alcohol, Nuts
  Servings:  1

      2 c  Raisins
    1/2 c  Bourbon
    1/4 c  Butter; softened
  1 1/2 c  Sugar
      5    Eggs
      4 c  Flour; sifted
      2 ts Baking powder
      1 ts Baking soda
           Salt
      1 ts Lemon zest; grated
      1 tb Lemon juice
      1 c  Pecans; chopped

  Marinate raisins in 1 cup of the bourbon for at least
  1 hour, up to 12 hours; drain, reserving both raisins
  and bourbon. Preheat oven to 350~F. Butter and flour a
  10-inch Bundt cake pan or other tube-cake pan. Beat
  together the butter and sugar until light and fluffy.
  (For best results, use an electric mixer and start
  beating at a slow speed, gradually increasing to
  moderate. If you allow this process to take about 15
  minutes, the butter will be very pale and look
  something like whipped cream. This adds lightness to
  the cake.) Beat in the eggs 1 at a time, beating well
  after each. In another bowl, sift together 3 3/4 cups
  of the flour, baking powder, soda and salt. Combine
  reserved bourbon with the zest and lemon juice. Add
  dry ingredients to the butter mixture alternatelywith
  the bourbon mixture. Toss the remaining 1/4 cup of
  flour with the drained raisins and the pecans. Fold
  into batter. Bake about 11/2 hours or until the cake
  tests done. Cool about 10 minutes in the pan before
  turninout onto a rack. Brush the remaining 1/2 cup of
  bourbon over the cake whileit is still somewhat warm.
  For long storage, wrap the cake in rinsed cheesecloth
  that has been thoroughly moistened in bourbon. Then
PRODIGY(R) interactive personal service         12/05/92         8:31 AM

  wrap in plastic ofoil so that it is airtight. The cake
  may be served after a day or two but is better if
  allowed to age.

-----

     12/04/92 17:48  Patti from Clearwater, Fl.
PRODIGY(R) interactive personal service         12/05/92         8:31 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    12/04  6:04 PM

TO:      ALL
FROM:    PATTI ANDERSON   (VDRJ67A)
SUBJECT: R-MM HOLIDAY YUMS MA



---------- Recipe via Meal-Master (tm) v7.02 (*P)

     Title: Heath Bar Brunch Cake
Categories: Cakes
  Servings: 16

    1/2 c  Butter
  1 1/2 c  Light brown sugar, packed
    1/2 c  Sugar
      2 c  Flour, sifted
    1/4 ts Salt
      1 c  Buttermilk
      1 ts Baking soda
    1/8 ts Salt
      1    Egg, slightly beaten
      1 ts Vanilla
      2    1-1/8oz Heath Bars, finely
           - crushed  (chilled)
    3/4 c  Pecans, finely chopped
      6    1-1/8oz Heath Bars, finely
           - crushed (chilled)

  Preheat oven to 350~F. Cream butter and gradually add
  the light brown sugar and sugar. Blend in flour and
  1/4 ts salt; mix well. Reserve 1 cup of this mixture
  for topping. Combine buttermilk, baking soda, 1/8 ts
  salt, egg and vanilla. Stir into remaining
  butter-sugar mix. Fold in 2 finely chopped Heath bars.
  Turn into a buttered 13 x 9 pan and sprinkle with the
  1 cup reserved topping, then with the pecans. Top with
  additional 6 crushed Heath bars. Bake for 35 - 40
  minutes. Serve with cocoa-flavored whipped cream or
  with coffee ice cream.

-----
 12/04/92 17:51  Patti from Clearwater, Fl.
PRODIGY(R) interactive personal service         12/05/92         8:32 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    12/04  6:05 PM

TO:      ALL
FROM:    PATTI ANDERSON   (VDRJ67A)
SUBJECT: R-MM HOLIDAY YUMS MA



---------- Recipe via Meal-Master (tm) v7.02 (*P)

     Title: Fuzzy Navel Cake
Categories: Box cakes, Bundt cakes, Alcohol
  Servings: 10

      1 pk Yellow cake mix
    1/2 c  Vegetable oil
      1 pk 6oz instant vanilla pudding
      4 x  Eggs
      1 c  Peach schnapps, divided
    1/2 c  +2T orange juice, divided
    1/2 ts Orange extract
      1 c  Confectioners sugar

  Beat cake mix, oil, pudding mix, eggs, 3/4 c.
  schnapps, 1/2 c. orange juice, and orange extract
  together. Pour into greased and floured bundt pan and
  bake at 350F for 45-50 minutes. Do no remove from pan.
  While cake is still hot, combine remaining 1/4 c.
  schnapps, 2 T. orange juice and conf. sugar. Poke
  holes in cake and pour mixture over. cool cake in pan
  2 hours, then turn out.

-----
     12/04/92 17:53  Patti from Clearwater, Fl.
PRODIGY(R) interactive personal service         12/05/92         8:32 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    12/04  6:12 PM

TO:      ALL
FROM:    PATTI ANDERSON   (VDRJ67A)
SUBJECT: R-MM HOLIDAY YUMS MA



---------- Recipe via Meal-Master (tm) v7.02 (*P)

     Title: Whiskey Cake
Categories: Bundt cakes, Box cakes, Alcohol
  Servings: 10

---------------------------CAKE---------------------------
      1    Box Yellow Cake Mix
      1    Box Instant Vanilla Pudding
      4    Eggs
      1 c  Milk
  1 1/2 oz Whiskey
      1 c  Walnuts
--------------------------TOPPING--------------------------
    1/2 c  Butter
      1 c  Sugar
    1/2 c  Whiskey

  Combine all ingredients. mix 3 minutes. Pour into a
  well-greased tube pan. Bake at 350 degrees for 50-60
  minutes. While cake is baking make topping. Melt
  butter. Add sugar and whiskey. Cook until sugar is
  dissolved and of syrup texture. After removing cake
  from oven, poke holes (with a fork) in the top(leave
  cake in pan while doing this)/ Pour some of the syrup
  mixture over cake. Let cake sit in pan 15-20 minutes.
  Remove cake from pan and brush remaining syrup on
  sides and top of cake.

-----

     12/04/92 17:58  Patti from Clearwater, Fl.
PRODIGY(R) interactive personal service         12/05/92         8:32 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    12/04  6:12 PM

TO:      ALL
FROM:    PATTI ANDERSON   (VDRJ67A)
SUBJECT: R-MM HOLIDAY YUMS MA



---------- Recipe via Meal-Master (tm) v7.02 (*P)

     Title: Rum Cake
Categories: Box cakes, Alcohol, Nuts, Bundt cakes
  Servings: 12

      1 c  Pecans; finely chopped
 18 1/2 oz Yellow cake mix; no pudding
      1 pk Vanilla pudding mix; small
      4    Egg
    1/2 c  Cold water
    1/2 c  Wesson oil
    1/2 c  Dark bacardi rum
--------------------------GLAZE:--------------------------
    1/4 lb Butter
    1/4 c  Water
      1 c  Sugar
    1/2 c  Dark bacardi rum

  Preheat oven to 325`F. Grease and flour a 10 cup bundt
  pan. Sprinkle chopped pecans in bottom of pan. Pour
  batter of water, cake mix, pudding, eggs and oil and
  rum over the nuts in the pan. Bake 1 hour or until
  done bytoothpick test. Cool and Invert over cake rack.
  GLAZE: Melt and stir all ingredients except rum over
  low flame for 5 minutes, keep stirring and wiping
  sides of pan. Take an Ice pick and make many holes in
  the top of cake, thru the nut coating, after you have
  made many holes, keep drizzling in the glaze until it
  is all absorbed. You cannot rush this part.. Let the
  cake sit until dinner, and then enjoy with expresso,
  or other after dinner liqueur. ENJOY......This cake
  will keep well and is better the next day. Will always
  be very wet inside and moist.

-----
     12/04/92 17:59  Patti from Clearwater, Fl.
PRODIGY(R) interactive personal service         12/05/92         8:32 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    12/04  6:12 PM

TO:      ALL
FROM:    PATTI ANDERSON   (VDRJ67A)
SUBJECT: R-MM HOLIDAY YUMS MA



---------- Recipe via Meal-Master (tm) v7.02 (*P)

     Title: Barcardi Rum Chocolate Cake
Categories: Box cakes, Alcohol, Chocolate
  Servings: 10

---------------------------CAKE---------------------------
      1 pk Chocolate cake mix
      1 pk Chocolate Instant Pudding..
      4 x  Eggs
    1/2 c  Barcardi Dark Rum
    1/4 c  Cold water
    1/2 c  Oil
    1/2 c  Slivered almonds, optional
--------------------------FILLING--------------------------
  1 1/2 c  Cold milk
    1/4 c  Barcardi Dark Rum
      1 pk Chocolate Instant Pudding
           Envelope Dream Whip Topping

  Preheat oven to 350F. Grease and flour two 9-in layer
  cake pans. Combine all cake ingredients together in
  large bowl. Blend well, then beat at medium mixer
  speed for 2 minutes. Turn into prepared pans. Bake for
  30 minutes or until cake tests done. Do not underbake.
  cool in pans for 10 minutes. Remove from pans, finish
  cooling on racks. Split layers in half horizontally.
  Spread 1 cup filling between each layer and over top
  of cake. Stack. Keep cake chilled. Serve cold.
  Optional: Garnish with chocolate curls.
  Filling: Combine milk, rum, pudding mix and topping
  mix in deep narrow-bottom bowl. Blend well at high
  speed for 4 minutes, until light and fluffy. Makes 4
  cups.

-----
    12/04/92 18:00  Patti from Clearwater, Fl.
PRODIGY(R) interactive personal service         12/05/92         8:33 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    12/04  6:12 PM

TO:      ALL
FROM:    PATTI ANDERSON   (VDRJ67A)
SUBJECT: R-MM HOLIDAY YUMS MA



---------- Recipe via Meal-Master (tm) v7.02 (*P)

     Title: Frangelico Chocolate Cake with Frosting
Categories: Cakes, Chocolate, Alcohol, Frostings
  Servings: 12

---------------------------CAKE---------------------------
      3    Eggs
    3/4 c  Granulated sugar
    1/2 c  Butter
      1 c  Lt. brown sugar; packed
  2 1/4 c  All purp flour
    1/2 c  Unsweet cocoa powder
  1 1/2 ts Baking soda
    3/4 c  Strong cold coffee
-------------------------FROSTING-------------------------
      6 tb Butter
      1 lb Sifted powdered sugar
      3 tb Unsweet cocoa powder
      3 tb Frangelico
      2 tb Up to 3 T hot coffee

  Grease and flour two 9" cake pans. Preheat oven to 350
  deg. Separate eggs. Beat egg whites until frothy; then
  beat in sugar until stiff peaks form. Set aside. Cream
  butter and brown sugar until fluffy. Beat in yolks one
  at a time. Sift flour, cocoa, baking soda tog. Add to
  creamed mixture alternately with coffee and
  Frangelico; blend well. Fold egg whites into batter.
  Pour into prepared pans. Bake 30-35 min. or until
  done. Cool 10 min. Invert on wire racks and remove
  pans. Cool before frosting.
  FROSTING: Cream butter with sugar. Add everything
  else. and beat until smooth.

-----
  12/04/92 18:00  Patti from Clearwater, Fl.
PRODIGY(R) interactive personal service         12/05/92         8:33 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    12/04  6:12 PM

TO:      ALL
FROM:    PATTI ANDERSON   (VDRJ67A)
SUBJECT: R-MM HOLIDAY YUMS MA



---------- Recipe via Meal-Master (tm) v7.02 (*P)

     Title: Black Russian Cake
Categories: Bundt cakes, Box cakes, Alcohol, Chocolate
  Servings: 12

      1 pk yellow cake mix
      1 pk instant chocolate pudding
      2 ts cinnamon
      2 ts instant coffee
      4    eggs
------------------MILK CHOCOLATE FROSTING------------------
    1/2 pk milk chocolate frost mix (14
      2 tb hot water
      2 tb butter, softened
      1 tb brandy
      1 tb Orange Flavor liqueur
    1/4 ts almond extract
      2 tb powdered sugar
    3/4 c  Water
    3/4 c  Oil
    1/4 c  Vodka
    1/4 c  Tia Maria or cream de cacao

  Combine all ingredients, blend for 1 minutes with
  mixer at low speed; beat at high speed for 2 minutes.
  Spoon into greased and floured Bundt pan. Bake at 350
  degrees for 45 minutes. Cool at least 10 in pan; turn
  out to cool. Ice with the milk chocolate frosting.
  Frosting:
  Combine all ingredients in small mixing bowl, beat 1
  minute at low speed, beat for 1 minute at high speed.
  Stir in a few more drops of water until mixture
  reaches desired spreading consistency.

-----
  12/04/92 18:02  Patti from Clearwater, Fl.
PRODIGY(R) interactive personal service         12/05/92         8:34 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    12/04  6:12 PM

TO:      ALL
FROM:    PATTI ANDERSON   (VDRJ67A)
SUBJECT: R-MM HOLIDAY YUMS MA



---------- Recipe via Meal-Master (tm) v7.02 (*P)

     Title: Kahlua Orange Nut Cake
Categories: Cakes, Alcohol
  Servings:  1

    1/4 c  Kahlua
    1/4 c  Light cream
      2 tb Orange peel; grated
    1/4 c  Orange juice
      3 c  Flour; sifted
      3 tb Baking powder
      1 tb Salt
    3/4 c  Shortening
  1 1/4 c  Sugar
      3    Eggs
      2 tb Kahlua
-------------------------NUT CRUST-------------------------
      1 c  Walnuts; fine chop
    2/3 c  Fine bread crumbs
    1/2 c  Light brown sugar
    1/3 c  Butter; melted
           Glaze
    2/3 c  Conf sugar
      1 tb Kahulua
      1 tb Cream
      1 tb Butter

  Preheat oven to 350~F. Prepare nut crust and press in
  10" tube pan, along sides and bottom. Combine 1/4 cup
  kahlua and cream. Combine orange peel and juice. Sift
  together the flour, baking powder and salt. Cream
  shortening and sugar until fluffy. Beat in eggs, one
  at a time until blended. Stir in dry ingredients,
  alternately with Kahlua and juice mixtures, betaing
  only seconds until smooth. Turn into prepared pan.
  Bake on rack below center of the oven for 50-55
  minutes. Cool cake in pan for 10 minutes. Remove from
  pan and brush with 2 TB Kahlua over top of cake and
  cool. Drizzle glaze over top and let stand unti set.
  Garnish.

PRODIGY(R) interactive personal service         12/05/92         8:34 AM

-----

     12/04/92 18:03  Patti from Clearwater, Fl.
PRODIGY(R) interactive personal service         12/05/92         8:34 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    12/04  6:15 PM

TO:      ALL
FROM:    PATTI ANDERSON   (VDRJ67A)
SUBJECT: R-MM HOLIDAY YUMS MA



---------- Recipe via Meal-Master (tm) v7.02 (*P)

     Title: Comfort Cake
Categories: Box cakes, Bundt cakes, Alcohol
  Servings: 12

      1 pk Yellow Cake mix
      1 pk Inst. vanilla pudding
      4 x  Eggs
    1/2 c  Cold water
    1/2 c  Oil
      1 c  Chopped pecans/walnuts
    1/2 c  Southern Comfort
---------------------------GLAZE---------------------------
      4 tb Butter/margarine
    1/8 c  Water
    1/2 c  Granulated sugar
    1/4 c  Southern Comfort

  To make glaze, melt butter in saucepan. Stir in ater
  and sugar. Boil 3 minutes, stirring constantly remove
  from heat and stir in Southern Comfort. Then combine
  cake ingredients in a large fowl and beat at medium
  speed for 2 minutes. Pour into a greased and floured
  10 in. tube or 12 cup bundt pan. Bake at 325F for 1
  hour. Set on rack to cool Invert on serving plate.
  Prick top immediately; drizzle and brush half of glaze
  evenly over top and sides. Reserve remaining glaze and
  brush it evenly over cake. Just before serving, sift 1
  tablespoon powdered sugar over cake.

-----

      12/04/92 17:49  Patti from Clearwater, Fl.
PRODIGY(R) interactive personal service         12/05/92         8:34 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    12/04  6:15 PM

TO:      ALL
FROM:    PATTI ANDERSON   (VDRJ67A)
SUBJECT: R-MM HOLIDAY YUMS MA



---------- Recipe via Meal-Master (tm) v7.02 (*P)

     Title: Harvey Walbanger Cake
Categories: Box cakes, Bundt cakes, Alcohol
  Servings:  8

      1 pk Orange cake mix
      1 pk Inst. Vanilla Pudding Mix
    1/2 c  Sugar
    1/2 c  Cooking oil (Crisco)
      4 x  Eggs
    1/4 c  Vodka
    1/4 c  Galliano
    3/4 c  Orange juice
---------------------------GLAZE---------------------------
      1 c  Powdered sugar
  1 1/2 tb Vodka
  1 1/2 tb Galliano
  1 1/2 tb Orange juice

  Mix first 3 ingredients, add eggs, and remaining 3
  ingredients. Bake at 350 degrees for 40 to 45 minutes
  in a bundt cake pan. For GLAZE:
  Combine orange juice and sugar in sauce pan and heat
  stirring constantly until sugar is dissolved. Remove
  from heat and add vodka and Galliano. Remove cake from
  pan to serving plate. Prick top and sides and cover
  with glaze.

-----

    12/04/92 17:58  Patti from Clearwater, Fl.
PRODIGY(R) interactive personal service         12/05/92         8:34 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    12/04  6:19 PM

TO:      ALL
FROM:    PATTI ANDERSON   (VDRJ67A)
SUBJECT: R-MM HOLIDAY YUMS MA



---------- Recipe via Meal-Master (tm) v7.02 (*P)

     Title: Kahlua White Russian Cake
Categories: Cakes, Chocolate, Alcohol
  Servings: 10

      3 tb Kahlua
      2 tb vodka
      3 oz white baking bar w/cocoa cho
      2 c  sifted cake flour
    3/4 ts baking soda
    1/2 ts baking powder
  1 1/4 c  sugar
    1/2 c  butter
      2 tb shortening
      3    eggs
    3/4 c  buttermilk
    1/3 c  apricot jam
----------------KAHLUA WHITE RUSSIAN CREME----------------
      2 c  Whipping cream
    1/2 c  Powdered sugar
    1/4 c  Kahlua
      2 tb Vodka

  White baking bar w/cocoa shaved into curls (I use
  potatoe peeler for this) In med heavy saucepan combine
  Kahlua, vodka and 3 oz chopped white baking bar. Cook
  and stir over low heat till baking bar is melted, cool
  slightly. Grease and lightly flour three 8x1 1/2 round
  baking pans (I use my 9") In small bowl stir flour,
  baking soda, and baking powder, set aside . In large
  bowl combine sugar, butter and shortening, beat
  w/electric mixer on med spd till light and fluffy. Add
  eggs, ONE at a time, beating till combined. Beat in
  the cooled liqueur mixture. Alternately add flour
  mixture and buttermilk to egg mixture, beating on low
  to med spd after each addition till combined. Spread
  the batter evenly in pans. Bake at 350~F for 20-25
  mins or till toothpick in center comes out clean. Cool
  the cake layers in the pans on wire racks for 10 mins.
  Remove from pans and cool completely on wire racks. To
  assemble, place one layer, bottom side up, on a
PRODIGY(R) interactive personal service         12/05/92         8:34 AM

  serving plate. Spread layer w/about 3 TB of the jam
  and 1/3 C of the Kahlua White Russian Cream. Place a
  2nd layer on top of first, bottom side up, spread
  w/remaining jam and 1/3 c of the cream. Top
  w/remaining cake layer, bottom side up. Swirl
  remaining cream onto the top and sides of cake.
  Decorate top (I do the sides too, looks soooo pretty!)
  w/baking bar curls. COVER AND CHILL FOR UP TO 24
  HOURS!!! To serve, cut into wedges, dipping knife into
  water between slides. 12-16 servings. KAHLUA WHITE
  RUSSIAN CREAM In chilled med bowl combine Whipping
  cream, and sifted fpowdered sugar. Beat w/electric
  mixer on low speed until thickened. Gradually add
  kahlua and Vodka, beat on low speed until soft peaks
  form. DO NOT OVERBEAT.

-----
     12/04/92 18:04  Patti from Clearwater, Fl.
PRODIGY(R) interactive personal service         12/05/92         8:35 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    12/04  6:19 PM

TO:      ALL
FROM:    PATTI ANDERSON   (VDRJ67A)
SUBJECT: R-MM HOLIDAY YUMS MA



---------- Recipe via Meal-Master (tm) v7.02 (*P)

     Title: Cream Cheese Snickers Candy Bar Pie
Categories: Pies, Chocolate, Nuts
  Servings: 10

      1    9" pastry shell, baked, cool
      2    Eggs
      1    Unflavored gelatin envelope
    1/4 c  Water, cold
      6    1-1/2oz Snickers Bars,
           - cut into pieces
    1/4 c  Peanut butter, chunky
      8 oz Cream cheese, softened
  1 1/2 c  Powdered sugar, unsifted
      1 ts Cocoa
      3 tb Evaporated milk
      1 ts Vanilla
    1/2 ts Salt
      1 c  Heavy cream, whipped
           Peanuts, salted, chopped
           Sweetened whipped cream

  Separate the eggs. Sprinkle the gelatin over cold
  water in a small saucepan and let stand until
  softened, about 4 minutes; dissolve over very low
  heat, stirring. Melt candy bars in top of double
  boiler over simmering water; add peanut butter and
  blend with a wooden spoon until smooth; cool. Beat
  cream cheese with 2 egg yolks thoroughly; gradually
  add powdered sugar, beating well. Blend in cocoa,
  evaporated milk, vanilla, candy bar mix and then the
  dissolved gelatin; mix all well. Chill until partially
  thickened, stirring one or two times. Stifly beat the
  room temp egg whites with the salt; fold into chilled
  mix, then fold in the whipped heavy cream; turn into
  cooled pastry shell and chill until firm. Decorate
  with chopped peanuts and additional whipped cream if
  desired.

-----

PRODIGY(R) interactive personal service         12/05/92         8:35 AM

  12/04/92 18:04  Patti from Clearwater, Fl.
PRODIGY(R) interactive personal service         12/05/92         8:35 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    12/04  6:19 PM

TO:      ALL
FROM:    PATTI ANDERSON   (VDRJ67A)
SUBJECT: R-MM HOLIDAY YUMS MA



---------- Recipe via Meal-Master (tm) v7.02 (*P)

     Title: Pina Colada Pie
Categories: Pies, Alcohol
  Servings: 10

---------------------------CRUST---------------------------
      7 oz roasted Macadamia nuts
    3/4 c  sweetened shredded Coconut
      3 tb brown Sugar
      1 tb unsalted Butter-melted
--------------------------FILLING--------------------------
  1 1/2 pt pineapple sorbet, softened
      1 c  sweetened cream of Coconut
      4 ts dark Rum
    1/2 ts imitation coconut Extract
    3/4 c  (packed) sweetened shredded
    1/2    large Pineapple thinly slice
           Toasted sweeetened shredded
           fresh Mint sprigs
      2 pt Vanilla frozen yogurt, soft

  CRUST: Preheat oven to 350 degrees F. Line a 10 inch
  glass pie dish with foil, overlapping sides. Finely
  chop the first 3 ingredients in a food processor. Add
  butter and blend until moist crumbs form. Press
  mixture onto bottom and up sides (but not rim) of
  prepared pie dish. Freeze 10 minutes. Bake crust until
  golden brown, about 15 minutes. Freeze for 20 minutes.
  FILLING: Spread sorbet in crust, smooth top. Place in
  Freezer. Boil cream of coconut in heavy small saucepan
  over med-high heat until reduced to 3/4 cup, stirring
  frequently, about 7 minutes. Pour into a large bowl,
  mix in rum and extract, then 3/4 cup coconut. Cool
  slightly. Add frozen yogurt to coconut mixture and
  fold until blended. Freeze until semifirm, stirring
  occasionally, about 1 hour. Spoon filling over sorbet
  in pie dish , mounding slightly.Cover and freeze
  overnight. (can be prepared 2 weeks ahead) Turn out
  pie onto platter. Peel off foil. Turn pie right side
  up. Arrange pineapple slices decoratively atop.
  Sprinkle with toasted coconut. Garnish with mint. Now
PRODIGY(R) interactive personal service         12/05/92         8:35 AM

  make a pig of yourself and eat the whole thing!!!

-----

      12/04/92 18:05  Patti from Clearwater, Fl.
PRODIGY(R) interactive personal service         12/05/92         8:35 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    12/04  6:19 PM

TO:      ALL
FROM:    PATTI ANDERSON   (VDRJ67A)
SUBJECT: R-MM HOLIDAY YUMS MA



---------- Recipe via Meal-Master (tm) v7.02 (*P)

     Title: Key Largo Cake
Categories: Cakes, Alcohol
  Servings: 16

---------------------------CAKE---------------------------
      3 oz Mixed fruit jello
  1 1/3 c  Sugar
      2 c  Flour
    1/2 ts Salt
      1 ts Baking powder
    1/2 ts Baking soda
      5    Eggs
  1 1/4 c  Cooking oil
    3/4 c  Key Largo liqueur *
---------------------------GLAZE---------------------------
    1/2 c  Powdered sugar
    1/2 c  Key Largo Liqueur *
--------------------------TOPPING--------------------------
     12 oz Cool Whip
      1 cn Mixed tropical fruit, drain

  * any tropical flavored liqueur
  *******************************************************
  ****************** Remove 1 Tbls of jello powder and
  set aside. Mix sugar, jello powder, flour, salt,
  baking powder, and baking soda. Add oil, eggs, and
  liqueur. Beat 3-4 minutes. Grease and flour a 9 x 13
  pan. Bake at 350^F for 25 - 30 minutes. Cool and poke
  holes in cake. Mix powdered sugar and liqueur. Pour
  evenly over cake. Refrigerate. Cover with Whipped
  topping . Garnish with a can of mixed tropical fruit,
  well drained.

-----
    12/04/92 18:06  Patti from Clearwater, Fl.
PRODIGY(R) interactive personal service         12/05/92         8:36 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    12/04  6:22 PM

TO:      ALL
FROM:    PATTI ANDERSON   (VDRJ67A)
SUBJECT: R-MM HOLIDAY YUMS MA



---------- Recipe via Meal-Master (tm) v7.02 (*P)

     Title: Tropical Cheese Bars
Categories: Bar cookies, Alcohol, Nuts, Cheesecakes
  Servings: 24

---------------------------CRUST---------------------------
    3/4 c  Margarine
    3/4 c  Brown sugar
      3 c  Flour
      1 c  Almonds, finely chopped
    1/4 c  Coconut Rum
-----------------------CHEESE LAYER-----------------------
     24 oz Cream cheese, soft
    1/2 c  Sugar
      3    Eggs
    1/4 c  Coconut Rum
      2 cn Crushed pineapple, drain LGE
      1 c  Coconut
      1 c  Almonds, chopped

  Cream margarine, sugar and coconut rum, beat in flour
  until blended. Stir in nuts. Pat into 10 x 15 pan.
  Bake at 350^F for 10 minutes. Cool. CHEESE LAYER: Beat
  cheese, sugar, eggs and coconut rum until creamy. Stir
  in pineapple. Pour on baked crust. Mix nuts and
  coconut. Sprinkle over all. Bake at 350^F for 20
  minutes. Cool. Cut into bars.

-----

    12/04/92 18:07  Patti from Clearwater, Fl.
PRODIGY(R) interactive personal service         12/05/92         8:36 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    12/04  6:22 PM

TO:      ALL
FROM:    PATTI ANDERSON   (VDRJ67A)
SUBJECT: R-MM HOLIDAY YUMS MA



---------- Recipe via Meal-Master (tm) v7.02 (*P)

     Title: Chocolate Raspberry Cake
Categories: Box cakes, Alcohol, Chocolate
  Servings: 10

      1 pk chocolate cake mix *
     12 oz semisweet chocolate chips
    1/4 c  Chambord
    1/2 c  seedless raspberry jam
      8 oz sour cream
      2 tb chopped pecans, toasted

  * butter recipe chocolate cake with pudding
  *******************************************************
  ****************** Prepare cake mix according to
  package directions; stir in 1/2 chocolate chips. Spoon
  batter into 2 greased and floured 9 inch round cake
  pans. Bake at 350~F for 25-30 minutes. Cool in pans on
  wire rack 10 minutes. Remove from pans and cool
  completely. Brush tops of layers with Chambord. Place
  on cake layer on a plate; spread with jam and top with
  second layer. Melt remaining chocolate chips over low
  heat, stirring often. Remove from heat, gradually stir
  in sour cream. Spread on top and sides of cake,
  sprinkle top with toasted pecans Chill at least 2
  hours.

-----

      12/04/92 18:07  Patti from Clearwater, Fl.
PRODIGY(R) interactive personal service         12/05/92         8:36 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    12/04  6:22 PM

TO:      ALL
FROM:    PATTI ANDERSON   (VDRJ67A)
SUBJECT: R-MM HOLIDAY YUMS MA



---------- Recipe via Meal-Master (tm) v7.02 (*P)

     Title: Liqueur Pound Cake
Categories: Cakes, Alcohol
  Servings: 10

  1 1/2 c  butter
      1 lb confectioners sugar, sifted
      6    eggs
      1 ts vanilla
  2 3/4 c  cake flour
-----------------------LIQUEUR SYRUP-----------------------
      2 c  sugar
    1/3 c  light corn syrup
    3/4 c  water
  1 1/4 c  liqueur of choice

  Cream butter until light and creamy, add powdered
  sugar and cream together well. Add eggs, one at a
  time, beating well after each. Beat in vanilla. Add
  flour and mix well. Spoon batter into greased and
  floured small loaf pans. Bake at 300~F for 50 minutes.
  Poke holes in the cakes with wooden pick. Pour syrup
  over cakes. Cool completely, then remove from pans,
  wrap well and store up to 2 weeks, or you can
  refrigerate for 1 month, freeze for 6 months. If you
  us the mini loaf pans that are disposable aluminum,
  you can just leave the cakes in the pans for gift
  giving and wrap the entire pan in plastic wrap, etc.
  SYRUP: Over medium-high heat place all of the above in
  a saucepan, stir slowly until it comes to a simmer.
  Heat without stirring until it comes to a boil. Cover
  and boil until sugar is dissolved and liquid is clear,
  about 1 minute. Remove from heat and let cool
  slightly. Stir in 1 1/4 cup rum, almond, hazelnut,
  orange, raspberry, cherry liqueur of choice.
-----
   12/04/92 18:09  Patti from Clearwater, Fl.
PRODIGY(R) interactive personal service         12/05/92         8:36 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    12/04  8:48 PM

TO:      ALL
FROM:    PATTI ANDERSON   (VDRJ67A)
SUBJECT: R-MM HOLIDAY YUMS MA



---------- Recipe via Meal-Master (tm) v7.02 (*P)

     Title: Black Forest Trifle Dessert
Categories: Desserts, Box cakes, Chocolate, Alcohol
  Servings: 10

    1/2 pk Devil's food cake mix
    1/2 c  Rum
     21 oz Can cherry pie filling
---------------------CHOCOLATE CUSTARD---------------------
    2/3 c  Sugar
    1/4 c  Cocoa
    1/8 ts Salt
      3    Eggs, beaten
      2 c  Milk
      1    Toppings
      1 c  Whipping cream
      2 tb Powdered sugar
    1/4 c  Sliced almonds, toasted

  Prepare cake mix according to package directions; cut
  into 1/2 inch slices. Line bottom of 2 quart bowl of
  trifle dish with half of cake slices; sprinkle with
  2-4 tbsp. rum. Spoon half of cherry pie filling over
  cake; top with half of choclate pudding. Repeat
  procedure with remaining cake, rum, pie filling and
  custard. Cover and chill. Beat whipping cream until
  foamy; gradually add powdered sugar, beating until
  soft peaks form. Spread over custard; garnish with
  almonds. CHOCOLATE CUSTARD: Combine first 3
  ingredients in top of double boiler. Combine eggs and
  milk, gradually stir into dry mixture. Bring water in
  double boiler to a boil, reduce heat to low and cook
  custard, stirring constantly until thick. Cool.
  Dessert yields 6-8 servings.

-----
  12/04/92 20:05  Patti from Clearwater, Fl.
PRODIGY(R) interactive personal service         12/05/92         8:37 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    12/04  8:48 PM

TO:      ALL
FROM:    PATTI ANDERSON   (VDRJ67A)
SUBJECT: R-MM HOLIDAY YUMS MA



---------- Recipe via Meal-Master (tm) v7.02 (*P)

     Title: Grasshopper Cheese Cake
Categories: Cheesecakes, Alcohol, Chocolate
  Servings:  8

      1    9-in springform pan
---------------CHOCOLATE COOKIE CRUMB CRUST---------------
  1 1/2 c  Chocolate cookie crumbs
    1/4 c  Melted butter
    1/4 ts Cinnamon
----------------------CHEESE FILLING----------------------
      1 lb Cream cheese
           -at room temperature
      1 c  Sugar
    1/3 c  Green creme de menthe
      3 tb Creme de cacao
      2 tb Flour
    1/2 ts Salt
      6    Eggs; separated
      1 c  Sour cream
      2 oz Semisweet chocolate
           - grated to garnish
           -  the top of the cake

  CHOCOLATE COOKIE CRUMB CRUST: Combine chocolate cookie
  crumbs with melted butter and cinnamon. Toss and mix
  well. Press into the bottom and partially up the sides
  of the springform pan. Refrigerate and, while making
  the filling, preheat the oven to 325F.
  CHEESE FILLING: Put the cream cheese in a mixing bowl
  and beat until light and soft. Add 3/4 cup of the
  sugar and mix well. Stir in the creme de menthe and
  the creme de cacao, flour and salt. Beat until the
  mixture is blended well. Add the egg yolks and sour
  cream, and beat until the batter is smooth and
  blended. Combine the egg whites and 1/4 cup remaining
  sugar and beat until the whites stand in soft peaks.
  Fold the beaten whites into the cream-cheese mixture.
  Pour the batter into the crust and bake for about 1
  hour, or until the cake has puffed and trembles just
  slightly when shaken. A wooden skewer inserted in the
PRODIGY(R) interactive personal service         12/05/92         8:37 AM

  cake should come out almost clean, with just a trace
  of batter or moist crumbs on it. Don't overbake; it
  will settle and firm somewhat as it cools. Don't worry
  if the cake cracks as it bakes. Remove and cool.
  Refrigerate if standing more than 4 hours. Garnish the
  top with grated chocolate.
-----

 12/04/92 20:06  Patti from Clearwater, Fl.
PRODIGY(R) interactive personal service         12/05/92         8:37 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    12/04  8:55 PM

TO:      ALL
FROM:    PATTI ANDERSON   (VDRJ67A)
SUBJECT: R-MM HOLIDAY YUMS MA



---------- Recipe via Meal-Master (tm) v7.02 (*P)

     Title: Daiquiri Cheesecake
Categories: Cheesecakes, Alcohol
  Servings: 12

---------------------------CRUST---------------------------
  1 1/2 pk Graham crackers, crushed
      6    Butter, melted
    1/3 c  Sugar
--------------------------FILLING--------------------------
     24 oz Cream cheese, softened
      5    Jumbo eggs, separated
    2/3 c  Sugar
      2    Env. knox gelatin
    1/2 c  Light rum
    2/3 c  Fresh lime juice
  1 1/2 ts Fresh grated lime peel
  1 1/2 ts Fresh grated lemon peel
      1 pt Whipping cream
    1/2 c  Powdered sugar

  Mix crust ingredients and pat into bottom of
  springform pan. Bake at 350~F for 10 minutes. Soften
  gelatin in small saucepan with 3/4 cup water. Stir egg
  yolks into sugar. Add to gelatin mixture with lime
  juice, rum and rinds and cook over med. heat. stirring
  constantly until mixture thickens and bubbles. Cool.
  Beat cheese in large bowl until light and fluffy.
  Slowly add gelatin mixture and blend well. Beat egg
  whites until soft peaks form. Add powdered sugar and
  continue beating until stiff peaks form. Fold into
  cheese mixture. Whip cream and fold into cheese
  mixture. Pour into crust and refrigerated several
  hours or overnight.

-----
 12/04/92 20:07  Patti from Clearwater, Fl.
PRODIGY(R) interactive personal service         12/05/92         8:37 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    12/04  8:55 PM

TO:      ALL
FROM:    PATTI ANDERSON   (VDRJ67A)
SUBJECT: R-MM HOLIDAY YUMS MA



---------- Recipe via Meal-Master (tm) v7.02 (*P)

     Title: Strawberry Daiquiri Pie
Categories: Pies, Alcohol
  Servings:  8

      1    9" graham cracker crust
           - OR baked pastry shell
      8 oz Cream cheese, softened
     14 oz Sweetened condensed milk
      2 tb Light rum
    2/3 c  Strawberry daiquiri mix,
           - frozen, thawed
           Red food coloring, opt
      1 c  Whipping cream, whipped
  In large mixer bowl, beat cheese until fluffy.
  Gradually beat in sweetened condensed milk until
  smooth. Stir in daiquiri mix, rum, and food coloring.
  Fold in whipped cream. Pour into prepared crsut. Chill
  or freeze 4 hours or until firm. Garnish as desired.
  Refrigerate or freeze leftovers. Lime Daiquiri Pie:
  Omit strawberry daiquiri mix and red food coloring.
  Add 1/4 cup ReaLime Lime juice from concentrate and a
  few drops green food coloring if desired. Proceed as
  above.
-----
 12/04/92 20:07  Patti from Clearwater, Fl.
PRODIGY(R) interactive personal service         12/05/92         8:37 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    12/04  8:55 PM

TO:      ALL
FROM:    PATTI ANDERSON   (VDRJ67A)
SUBJECT: R-MM HOLIDAY YUMS MA



---------- Recipe via Meal-Master (tm) v7.02 (*P)

     Title: Twinkie Pie
Categories: Pies, Desserts, Chocolate
  Servings:  8

           Butter
      9    Twinkies
      3    Eggs; large, seperated
      1    Dash of Cream of tartar
    1/2 c  Sugar
    1/2 ts Vanilla extract
      6 oz Chocolate chips; semisweet
      1 c  Pecans; chopped
      1 c  Heavy cream; whipped
  Grease pyrex square or rectangular casserole with
  butter.  Cut 8 Twinkies in thirds, LENGTHWISE, and put
  one layer on the bottom of the casserole. Beat egg
  whites, with the cream of tartar and sugar, adding
  vanilla. Melt chocolate chips in the top of a double
  boiler.  Add egg yolks to chocolate, slowly,
  continuing to stir over boiling water. Fold chocolate
  into egg whites.  Spread over Twinkies, then sprinkle
  with about half of the nuts.  Layer on more twinkies,
  more chocolate, more nuts.  Continue layering.  Top
  with whipped cream and a single whole Twinkie.  Chill
  and serve.

-----
 12/04/92 20:08  Patti from Clearwater, Fl.
PRODIGY(R) interactive personal service         12/05/92         8:38 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    12/04  8:55 PM

TO:      ALL
FROM:    PATTI ANDERSON   (VDRJ67A)
SUBJECT: R-MM HOLIDAY YUMS MA



---------- Recipe via Meal-Master (tm) v7.02 (*P)

     Title: Dr. Pepper Cherry Marshmallow Cake
Categories: Cakes, Fruits
  Servings: 16

      2 cn Dark sweet cherries, pitted,
           - drained, reserving syrup
-----------------------JELLO MIXTURE-----------------------
    3/4 c  Reserved cherry syrup
    1/4 c  Dr. Pepper
      1 pk Cherry Jello, 3oz size
    1/8 ts Almond extract
----------------------BATTER MIXTURE----------------------
      1 pk Yellow cake mix
      1 pk Cherry Jello, 3oz size
    1/2 c  Vegetable oil
    3/4 c  Dr. Pepper
      4    Eggs
      2 c  Minature marshmallows

  Arrange cherries evenly on bottom of a greased 9 x 13
  pan. Preheat oven to 350~F. In a small saucepan,
  combine the cherry syrup, 1 package of cherry jello
  and 1/4 cup Dr. Pepper; gently heat until jello is
  dissolved. Add almond extract and cool slightly. In a
  large mixing bowl, combine yellow cake mix, 1 pack
  cherry jello, oil, eggs and 3/4 cup Dr. Pepper. Beat
  on high for 3-4 minutes. Pour cooled jello mixture
  over cherries in pan. Sprinkle evenly with the
  minature marshmallows and then carefully and evenly
  spoon the batter mix over the marshmallows. Bake for
  40-45 minutes. Cool on rack for 45 minutes. Chill 3-4
  hours. This is a self icing cake!!!

-----
 12/04/92 20:08  Patti from Clearwater, Fl.
PRODIGY(R) interactive personal service         12/05/92         8:38 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    12/04  8:58 PM

TO:      ALL
FROM:    PATTI ANDERSON   (VDRJ67A)
SUBJECT: R-MM HOLIDAY YUMS MA



---------- Recipe via Meal-Master (tm) v7.02 (*P)

     Title: Gumdrop Bread
Categories: Breads, Desserts, Breakfast
  Servings: 12

  2 1/2 c  Flour
  1 1/4 c  Buttermilk
    1/2 c  Sugar
    1/2 c  Packed brown sugar
    1/4 c  Shortening
      2    Eggs
      3 ts Baking powder
      1 ts Salt
      1 ts Vanilla
    1/2 ts Baking soda
      1 c  Small gumdrops cut into 1/2
    1/2 c  Chopped nuts

  Beat all ingredients except gumdrops and nut in a
  large mixer bowl on low speed for 15 seconds. Beat on
  medium speed, scraping bowl constantly, 30 seconds.
  Stir in gumdrops and nuts. Pour into a 9 X 5 inch loaf
  pan that has been greased on the bottom only. Bake at
  350F for 60 to 65 minutes, or until a wooden pick
  inserted in the center comes out clean. Loosen sides
  of loaf from the pan. Remove bread from the pan and
  cool completely on wire rack. For best results, wrap
  and refrigerate at least 24 hours before slicing.
  Refrigerate no longer than 1 week.

-----
 12/04/92 20:09  Patti from Clearwater, Fl.
PRODIGY(R) interactive personal service         12/05/92         8:38 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    12/04  8:58 PM

TO:      ALL
FROM:    PATTI ANDERSON   (VDRJ67A)
SUBJECT: R-MM HOLIDAY YUMS MA



---------- Recipe via Meal-Master (tm) v7.02 (*P)

     Title: Sex in a Pan
Categories: Desserts, Chocolate, Nuts, Cheese
  Servings: 15

-------------------------1ST LAYER-------------------------
  1 1/2 c  Flour
    3/4 c  Melted butter
    1/2 c  Walnuts, chopped
-------------------------2ND LAYER-------------------------
      8 oz Cream cheese, softened
      1 c  Powdered sugar
      1 c  Cool Whip
      1 ts Vanilla
-------------------------3RD LAYER-------------------------
  2 1/2 c  Milk
      2    Vanilla pudding inst, large
-------------------------4TH LAYER-------------------------
  2 1/2 c  Milk
      2    Chocolate inst pudding, larg
-------------------------5TH LAYER-------------------------
           Cool Whip

  1ST LAYER: Mix all together and press into a 9 x 13
  pan. Bake at 350^F for 15 minutes.
  2ND LATER: Mix together and spread over cooled crust.
  REMAINING LAYERS: Prepare and layer in order given.
  Top with the Cool Whip and grated some chocolate over
  all. Keep refrigerated.

-----
 12/04/92 20:09  Patti from Clearwater, Fl.
PRODIGY(R) interactive personal service         12/05/92         8:39 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    12/04  8:58 PM

TO:      ALL
FROM:    PATTI ANDERSON   (VDRJ67A)
SUBJECT: R-MM HOLIDAY YUMS MA



---------- Recipe via Meal-Master (tm) v7.02 (*P)

     Title: The Next Best Thing To Robert Redford
Categories: Desserts, Nuts, Chocolate
  Servings: 16

      1 c  Flour
    1/2 c  Margarine
      1 c  Pecans; finely chopped
      1 pk (8 oz) cream cheese;softened
      1 c  Sugar
      1 pk Cool whip (9 oz size);thawed
      1 pk Instant vanilla pudding (lg)
      1 pk Instant chocolate pudding (l
      3 c  Milk; cold
           Grated Chocolate candy bar

  Prepare bottom crust by mixing together flour,
  margarine and pecans until crumblike. Press mixture
  into greased 13x9" baking pan. Bake at 350~F for 15 to
  20 minutes until lightly golden. Cool. Beat cream
  cheese with sugar until smooth. Fold in half of Cool
  Whip. Spread mixture over cooled crust. Combine
  vanilla and chocolate pudding mixes. Beat in milk
  until smooth and thickened. Spread over cream cheese
  layer. Spread remaining Cool Whip over top. Sprinkle
  with grated chocolate. Cover and refrigerate overnight.

-----
 12/04/92 20:11  Patti from Clearwater, Fl.
PRODIGY(R) interactive personal service         12/05/92         8:39 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    12/04  8:58 PM

TO:      ALL
FROM:    PATTI ANDERSON   (VDRJ67A)
SUBJECT: R-MM HOLIDAY YUMS MA



---------- Recipe via Meal-Master (tm) v7.02 (*P)

     Title: Snicker's Dessert
Categories: Desserts, Chocolate, Nuts
  Servings: 12

------------------------FIRST LAYER------------------------
      1 c  Milk chocolate chips
    1/4 c  Butterscotch chips
-----------------------SECOND LAYER-----------------------
      1 c  Sugar
    1/4 c  Milk
    1/4 c  Margarine
    1/4 c  Peanut butter
      1 c  Marshmallow cream
      1 ts Vanilla
      2 c  Peanuts
------------------------THIRD LAYER------------------------
     40    Caramels
      2 tb Water
-----------------------FOURTH LAYER-----------------------
      1 c  Milk chocolate chips
    1/4 c  Butterscotch chips
    1/4 c  Peanut butter

  Melt ingredients for first layer and spread in a 13x9
  pan. Freeze until firm. Boil the sugar, milk and
  margarine 5 min. Add the peanut butter, marshmallow
  cream and vanilla. Pour over the 1st layer and
  sprinkle with peanuts.  Cool. Melt the caramels with
  the water and pour over the peanuts as the 3rd layer.
  Melt the chips and peanut butter. Pour over the 3rd
  layer.  Keep refrigerated.  Cut into squares.

-----
 12/04/92 20:11  Patti from Clearwater, Fl.
PRODIGY(R) interactive personal service         12/05/92         8:39 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    12/04  8:58 PM

TO:      ALL
FROM:    PATTI ANDERSON   (VDRJ67A)
SUBJECT: R-MM HOLIDAY YUMS MA



---------- Recipe via Meal-Master (tm) v7.02 (*P)

     Title: Toll House Layercake
Categories: Cakes, Desserts, Chocolate
  Servings:  1

---------------------------CAKE---------------------------
      1 c  Butter, softened
      1 c  Brown sugar, firmly packed
    2/3 c  Sugar
      2 ts Vanilla
    1/2 ts Salt
      4    Eggs
      2 c  Flour, all-purpose
      1 pk Chocolate chips, "Little
           -Bits" semi-sweet,
           -divided 12oz pack
-------------------------FROSTING-------------------------
    3/4 c  Butter, softened
  1 1/2 c  Sifted confectioners' sugar
      2 ts Vanilla

  Cake: Preheat oven to 350~F. Grease 15 1/2 x 10 1/2 x
  1" baking pan. Line with waxed paper. In bowl, cream
  butter, brown sugar, sugar, vanilla and salt. Add
  eggs, one at a time, beating well after each addition.
  Gradually add flour. Stir in 1 cup chocolate bits.
  Spread in prepared pan. bake 20-25 minutes. Cool
  completely. Loosen sides of cake. Invert onto floured
  cloth. Peel off waxed paper. Cut cake crosswise into 4
  3-3/4x10" sections. Spread 3 slightly rounded
  tablespoons frosting on one layer. Top with second
  layer. Repeat layers. Frost with remaining frosting.
   Frosting: Melt over hot (not boiling) water, 1 cup
  semi-sweet chocolate bits, stir until smooth. Set
  aside. In bowl, cream butter and confectioners' sugar.
  Add melted chocolate and vanilla; blend until smooth.
  Makes 1-10" cake

-----
 12/04/92 20:13  Patti from Clearwater, Fl.
PRODIGY(R) interactive personal service         12/05/92         8:40 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    12/04  8:59 PM

TO:      ALL
FROM:    PATTI ANDERSON   (VDRJ67A)
SUBJECT: R-MM HOLIDAY YUMS MA



---------- Recipe via Meal-Master (tm) v7.02 (*P)

     Title: O'Henry Bars II
Categories: Bar cookies
  Servings: 16

      5 c  Special K cereal
      1 c  Corn Syrup
      1 c  Sugar
           pinch of salt
      1 c  Peanuts (optional)
      1 c  Chunky Peanut Butter
     12 oz Chocolate Chips

  Can use rice krispies instead of special K.
  If you choose not to use peanuts. increase cereal to 6
  cups.
  *******************************************************
  ***************** Heat sugar, corn syrup & salt until
  it boils. Add peanut butter and stir til it boils.
  Pour in Special K & nuts; mix til coated. Spread in a
  buttered 9 x 13 pan and press. Cool. Melt Chocolate
  chips over double boiler & spread on cooled peanut
  butter mixture. Cut into bars when cool.

-----
 12/04/92 20:13  Patti from Clearwater, Fl.
PRODIGY(R) interactive personal service         12/05/92         8:40 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    12/04  8:59 PM

TO:      ALL
FROM:    PATTI ANDERSON   (VDRJ67A)
SUBJECT: R-MM HOLIDAY YUMS MA



---------- Recipe via Meal-Master (tm) v7.02 (*P)

     Title: Vacuum Cleaner Bars
Categories: Bar cookies, Box cakes, Nuts
  Servings: 24

    1/2 c  margarine, melted
      1 pk yellow cake mix *
      3    eggs
      8 oz package cream cheese, soft
      1 lb powdered sugar
    1/2 c  flaked coconut
    1/2 c  chopped walnuts or pecans

  * Use plain cake mix without pudding added.
  *******************************************************
  ****************** Combine margarine, cake mix and one
  egg. Stir together until dry ingredients are
  moistened. Pat mixture into bottom of well-greased
  15x10 inch jellyroll pan. Bake for 10 minutes at
  325~F. Beat remaining two eggs lightly then beat in
  cream cheese and powdered sugar. Stir in coconut and
  nuts. Pour over mixture in jellyroll pan. Bake at
  325~F for 45 to 50 minutes or unti golden brown. Cool
  to room temperature before cutting into squares.

-----
 12/04/92 20:14  Patti from Clearwater, Fl.
PRODIGY(R) interactive personal service         12/05/92         8:40 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    12/04  8:59 PM

TO:      ALL
FROM:    PATTI ANDERSON   (VDRJ67A)
SUBJECT: R-MM HOLIDAY YUMS MA



---------- Recipe via Meal-Master (tm) v7.02 (*P)

     Title: Lethal Layers
Categories: Bar cookies, Chocolate, Nuts
  Servings: 32

    1/2 c  unsalted butter
    1/2 c  dark brown sugar
      1 c  all-purpose flour
      1 c  pecan halves
      2    eggs
      1 c  firmly packed dark brown sug
      1 ts vanilla extract
    1/2 ts salt
      1 ts baking powder
           additional flour (see direct
      1 c  chocolate chips

  In a food processor, combine first 3 ingredients with
  metal blade until crumbly. This can also be done with
  2 pastry knives or a pastry cutter. Pat this crust
  into a buttered 9-by-13-inch pan. Bake at 375~F for 10
  minutes. Cool. When crust is cool, spread pecans
  evenly over surface. Beat eggs with brown sugar until
  thick. Add vanilla. Put salt and baking powder in
  bottom of 1/4 cup measure; fill rest of measure with
  flour. Stir into egg mixture. Bake at 375~F for 20
  minutes or until center is baked. Cool, then cut into
  32 pieces.

-----
 12/04/92 20:15  Patti from Clearwater, Fl.
PRODIGY(R) interactive personal service         12/05/92         8:40 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    12/04  8:59 PM

TO:      ALL
FROM:    PATTI ANDERSON   (VDRJ67A)
SUBJECT: R-MM HOLIDAY YUMS MA



---------- Recipe via Meal-Master (tm) v7.02 (*P)

     Title: Baby Ruth Layer Cake
Categories: Cakes, Nuts
  Servings: 10

-------------------------CAKE MIX-------------------------
      8    Baby Ruth bars, 1.9oz, cutup
      4 tb Peanut butter, chunky
      6 tb Evaporated milk
      2 c  Flour, unsifted
      1 ts Baking soda
    1/2 ts Baking powder
    1/2 c  Butter, softened
  1 1/4 c  Sugar
      2    Eggs
    1/2 ts Vanilla
      1 c  Buttermilk
---------------------FILLING & TOPPING---------------------
      6    Baby Ruth Bars, 1.9oz, cutup
      2    Egg yolks
      1 c  Evaporated milk
      1 c  Sugar
    1/2 c  Butter
      1 c  Coconut, flaked
      8 tb Peanuts, coarsely chopped
----------------------WHIPPED TOPPING----------------------
      1 c  Heavy cream
      1    Egg white, stiffly beaten
  2 1/2 tb Powdered sugar, sifted
    3/4 ts Vanilla

  Combine 8 cut-up Baby Ruth's, peanut butter and 6 Tb
  evaporated milk in top of a double boiler; heat and
  stir until melted and blended. Cool. Combine flour,
  baking soda, and baking powder in a bowl; mix well.
  Cream butter and sugar thoroughly; add well beaten
  eggs and beat until light and fluffy. Blend in the
  cooled candy bar mix and 1/2 ts vanilla. Add dry
  ingredients alternately with the buttermilk, blending
  on low speed after each addition, only until blended.
  Pour into 2 buttered and floured 9" round layer pans
PRODIGY(R) interactive personal service         12/05/92         8:40 AM

  and bake in preheated 350~F oven for about 30 minutes.
  Cool in pans on rack for 10 minutes. Turn out and
  finish cooling on rack.
   Baby Ruth Filling & Topping: Melt candy bars in top
  of double boiler. Combine egg yolks, evaporated milk,
  sugar and butter in a saucepan; cook and stir until
  thickened, over medium heat, about 10 minutes. Remove
  from heat and blend in melted candy bars, coconut and
  peanuts. Cool, then beat vigorously with wooden spoon.
   Whipped Topping: Whip heavy cream stiff; fold in
  stiffly beaten egg white, powdered sugar and vanilla.
   Assembly: Spread cooled filling between layers and on
  top of cake. Spread whipped topping on the sides of
  the cake. Cut carefully with a sharp knife.

-----
 12/04/92 20:15  Patti from Clearwater, Fl.
PRODIGY(R) interactive personal service         12/05/92         8:41 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    12/04  8:59 PM

TO:      ALL
FROM:    PATTI ANDERSON   (VDRJ67A)
SUBJECT: R-MM HOLIDAY YUMS MA



---------- Recipe via Meal-Master (tm) v7.02 (*P)

     Title: White Chocolate Chip Cookies with Macadamia Nu
Categories: Cookies, Chocolate, Nuts
  Servings:  8

    1/2 c  unsalted butter softened
    1/3 c  sugar
    1/3 c  brown sugar firm packed
      1    egg
      1 ts vanilla
      1 c  all purpose flour
    1/2 ts baking soda
    1/4 ts salt
  6 1/2 oz white chocolate, chopped
    3/4 c  macadamia nuts, halved

  BLEND BUTTER, SUGARS, EGG,AND VANILLA UNTIL FLUFFY,
  STOPPING ONCE TO SCRAPE DOWN SIDES OF BOWL, ABOUT 1
  MIN. ADD FLOUR,BAKING SODA AND SALT AND MIX UNTIL JUST
  COMBINED. DO NOT OVER MIX. STIR IN WHITE CHOCOLATE
  CHUNKS AND NUTS. MOUND DOUGH BY 1/3 CUPFULS ONTO
  LIGHTLY GREASED COOKIE SHEET, SPACE ABOUT 2 IN. APART.
  BAKE IN PREHEATED 375 DEGREE OVEN UNTIL LIGHLY BROWN
  AROUND EDGES, ABOUT 15 MIN.COOL ON COOKIE SHEET FOR 3
  MIN, THEN REMOVE TO RACKS AND COOL COMPLETLEY. STORE
  IN AIR-TIGHT CONTAINER. (CAN BE PREPARED AHEAD. STORE
  COOKIES UP TO 4 DAYS AT ROOM TEMP. OR FREEZE 3 WKS.)

-----
 12/04/92 20:16  Patti from Clearwater, Fl.
PRODIGY(R) interactive personal service         12/05/92         8:41 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    12/04  8:59 PM

TO:      ALL
FROM:    PATTI ANDERSON   (VDRJ67A)
SUBJECT: R-MM HOLIDAY YUMS MA



---------- Recipe via Meal-Master (tm) v7.02 (*P)

     Title: Baby Ruth Cookies
Categories: Cookies
  Servings:  1

    1/2 c  Butter, softened
    3/4 c  Peanut butter, smooth
  1 1/2 c  Sugar
      2    Eggs, beaten
  1 1/4 ts Vanilla
      3 c  Flour, sifted
      1 ts Baking powder
    1/2 ts Salt
    2/3 c  Milk
      5    Baby Ruth bars, 1.9oz, cutup

  Cream butter, peanut butter and sugar until light and
  fluffy; beat in beaten eggs ad mix well; add vanilla.
  Sift dry ingredients together and add alternately with
  the milk. Stir in the cut-up Baby Ruth pieces. Drop
  from teaspoon on buttered cookie sheets. Bake in
  preheated 375~F oven until golden brown, about 12-15
  minutes.

-----
 12/04/92 20:17  Patti from Clearwater, Fl.
PRODIGY(R) interactive personal service         12/05/92         7:42 PM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    12/05 11:59 AM

TO:      JOYCE BURTON   (PDPP83A)
FROM:    C MINEAH   (HCPM52C)
SUBJECT: R-MM APPLE BETTY

---------- Pro-Exchange format from Meal-Master (tm) v6.41

     Title: APPLE BROWN BETTY with RUM WHIPPED CREAM
Categories: Desserts Holidays
  Servings:  6

      1 x  -Dottie Cross TMPJ72B
      1 x  -MAIN INGREDIENTS:
      1 c  all-purpose flour
    1/4 t  salt
    1/2 t  ground cinnamon
    1/4 t  ground nutmeg
    3/4 c  sugar
      8 T  (1 stick) unsalted butter,
      1 x  -chilled, cut into 1/2" piec
      4 ea slices firm-textured bread;
      1 x  -crusts removed
      1 c  raisins
      3 ea Granny Smith apples; peeled,
      1 x  -cored, and cut into 1/2-inc
      1 x  -pieces (about 1-1/2 pounds)
      1 x  -RUM WHIPPED CREAM:
      1 c  heavy cream
      2 T  sugar
      2 T  dark rum

  To make the apple brown betty: Preheat the oven to 350
  degrees. Butter a 9-inch-square baking dish.
  Sift the flour, salt, cinnamon, nutmeg, and sugar into
  a bowl. Cut the butter into small pieces; cut it into
  the flour mixture, using a pastry blender, until the
  mixture resembles coarse crumbs.
  Cut the bread into 1-inch-square pieces. Soak the
  raisins in boiling water to cover for about 5 minutes,
  until plump, the drain them. Combine the bread,
  raisins, and sliced apples in a bowl. Sprinkle the
  bottom of the prepared baking dish with 3/4 cup of the
  flour mixture, add the apple mixture, and top with the
  remaining flour mixture. Bake, uncovered, in the
  preheated oven until the top of the brown betty is
  crisp and golden and the apples are tender, 35 to 45
  minutes. To make the rum whipped cream: In a chilled
  medium bowl, beat the cream and sugar until stiff.
  Beat in the rum. Serve the betty warm, with the rum
PRODIGY(R) interactive personal service         12/05/92         7:42 PM

  whipped cream. Serves 6. Sorce: "An Edible Christmas"
  (A Treasury of Recipes for the Holiday) by Irena
  Chalmers. Reformatted by: CYGNUS, HCPM52C

-----

Malama Kau Pono, CYGNUS in Boulder, CO  <12/05 06:16 am MST>
PRODIGY(R) interactive personal service         12/10/92         3:58 PM

         FOOD AND WINE CLUB
TOPIC:   BREADS AND PIZZA
TIME:    12/08 10:11 PM

TO:      MARSHA BRYAN   (WSPV19B)
FROM:    DIANA LEWIS   (VGWN37A)
SUBJECT: C'MAS BREAD RECIPES

---------- Pro-Exchange format from Meal-Master (tm) v6.41

     Title: Applesauce cake in Jars
Categories: Desserts Fruit Canned
  Servings:  1

      1 x  ELLIE COLLIN CMKD93F
    2/3 c  SHORTENING
  2 2/3 c  GRANULATED SUGAR
      4 ea Large EGGS
      2 c  APPLESAUCE
    2/3 c  WATER
  3 1/3 c  ALL-PURPOSE FLOUR, sifted
    1/2 t  BAKING POWDER
      2 t  BAKING SODA
  1 1/2 t  SALT
      1 t  GROUND CINNAMON
      2 t  GROUND CLOVES
    2/3 c  NUTS; chopped,optional

   Sterilize 8 (12 oz Ball Quilted Crystal -
  #14400-81400)  canning jars, lids and rings by boiling
  for 10 minutes.  Remove the jars and allow to air-dry
  and cool. Leave the  lids and rings in the hot water
  until ready to use.  Once the jars are cool enough to
  handle, grease them  (use a pastry brush) with
  shortening (DO NOT use Pam or  Baker's Secret); set
  aside.  Cream together the shortening and sugar. Beat
  in the eggs,  one at a time, until the mixture is
  light and fluffy. Add  the applesauce and water; set
  aside.  In another bowl, sift together the flour,
  baking powder,  baking soda, salt, cinnamon and
  cloves. Blend dry  ingredients into the applesauce
  mixture. Fold in the nuts.  Pour batter into the jars,
  filling them about 1/2 full.  Place jars onto a cookie
  sheet or they'll fall over.  Bake in a preheated
  325-degree oven for 35-40 minutes or  until a pick
  inserted deep into the center of each cake  comes out
  clean.  Remove jars from the oven, one-at-a-time (use
  HEAVY-DUTY  MITTS, the jars ARE HOT!); place a lid,
  then a ring on  top and screw down tightly.
   Place jars onto your counter top to cool. You'll know
   when the jars have sealed, you'll hear a "plinking"
  sound.  If you missed the sound, test them by pressing
PRODIGY(R) interactive personal service         12/10/92         3:58 PM

  down on the  lids once the jars have cooled--they
  shouldn't move at  all.
   Store jars in a cool, dry place. They should keep for
   about a year. I've only been able to keep them for a
  few  weeks, they don't last that long around here.
  They're  wonderful for last minute gifts, especially
  for single  friends.

-----
Diana (:>)
51st state
BUZZY BUZZ
12/08 18:51PST
PRODIGY(R) interactive personal service         12/10/92         3:58 PM

         FOOD AND WINE CLUB
TOPIC:   BREADS AND PIZZA
TIME:    12/08 10:12 PM

TO:      MARSHA BRYAN   (WSPV19B)
FROM:    DIANA LEWIS   (VGWN37A)
SUBJECT: C'MAS BREAD RECIPES

---------- Pro-Exchange format from Meal-Master (tm) v6.41

     Title: PUMPKIN SPICE CAKE IN JARS
Categories: Dessert Fruit Canned
  Servings:  1

      1 x  ELLIE COLLIN   (CMKD93F)
      1 c  SEEDLESS RAISINS
      1 c  WALNUTS
      2 c  ALL-PURPOSE FLOUR
      2 t  BAKING SODA
    1/4 t  BAKING POWDER
    1/2 t  SALT
      2 t  GROUND CLOVES
      2 t  GROUND CINNAMON
      1 t  GROUND GINGER
      4 ea EGGS
      2 c  GRANULATED SUGAR
      1 c  SALAD OIL
     16 oz Canned PUMPKIN

   Preheat oven to 325-degrees.
   Sterilize 8 (1 pint, straight-sided) Kerr or Ball
  Quilted  Crystal (12 oz, straight-sided, Ball
  #14400-81400) canning  jars, lids and rings by in
  boiling water for 10 minutes.  Remove the jars from
  the water and allow to air-dry. Leave  the lids and
  rings in the hot water until ready to use.  Once cool,
  brush (use a pastry brush) the inside of jars  with
  shortening (DO NOT use Pam or Baker's Secret); set
   aside.  Coarsely chop the nuts and raisins; set aside.
   Sift together the flour, baking powder, baking soda,
  salt  cloves, cinnamon and ginger in a large bowl. Add
  raisins  and walnuts; toss lightly to combine.
   In another large bowl, beat eggs at high speed until
  thick  and yellow (2-3 minutes). Gradually beat in the
  sugar until  thick and light. At low speed, beat in
  the oil and pumpkin;  blend thoroughly. Gradually stir
  in the flour mixture until  well blended.
   Divide batter among the 8 canning jars (should be
  slightly  less than 1/2 full). Wipe the  sides of the
  jar off  (inside/outside) in case you slop or it'll
  burn. Place jars  on a cookie sheet or they'll tip
  over.  Bake in preheated 325-degree oven for 35-40
PRODIGY(R) interactive personal service         12/10/92         3:58 PM

  minutes or  until a toothpick inserted deep into the
  center of the  cakes comes out clean.
   When cakes test done, remove the jars, one-by-one,
  place  a lid, then a ring onto each jar, screw down
  tightly. USE  HEAVY-DUTY MITTS! The jars are H O T !
   Place jars onto your counter to cool. You'll be able
  to  tell if they've sealed--you'll hear a "plinking"
  sound.  If you miss the sound, test each jar by
  pushing on the  lids once the jars are cool, they
  shouldn't move at all.  These will keep in a cool,
  dark place for about 1 year.  I'm not sure, they don't
  last that long around here!

-----
Diana (:>)
51st state
BUZZY BUZZ
12/08 18:53PST
PRODIGY(R) interactive personal service         12/10/92         3:58 PM

         FOOD AND WINE CLUB
TOPIC:   BREADS AND PIZZA
TIME:    12/08 10:12 PM

TO:      MARSHA BRYAN   (WSPV19B)
FROM:    DIANA LEWIS   (VGWN37A)
SUBJECT: C'MAS BREAD RECIPES

---------- Pro-Exchange format from Meal-Master (tm) v6.41

     Title: APPLE CAKE IN A JAR
Categories: Desserts Fruits Cakes Canned
  Servings:  1

      1 x  GWEN HUBBARD CMGD13A
    2/3 c  SHORTNING
  1 1/2 t  SALT
  2 2/3 c  SUGAR
      3 c  FLOUR
      4 ea EGGS
    2/3 c  WATER
      1 t  CINNAMON
      3 c  APPLES;grated
      2 t  BAKING SODA
    2/3 c  RAISINS
    1/2 t  BAKING POWDER
    2/3 c  CHOPPED NUTS

  MIX THE INGREDIENTS TOGETHER IN THE ORDER GIVEN.
   STERILIZE 7 TO 9 WIDE MOUTH PINT JARS AND LIDS.
   GREASE THEM WITH SHORTNING.  FILL THE JARS HALF FULL
  AND BAKE ON THE MIDDLE WIRE WIRE RACK IN THE OVEN.
   BAKE FOR 45 MINUTES AT 325 DEGREES.
  AS SOON AS THE CAKE IS DONE, REMOVE THE BOTTLES FROM
  THE OVEN ONE AT A TIME.  WIPE THE RIM OF THE BOTTLE
  CLEAN WITH CLOTH ANDPUT ON THE HOT STERILIZED LIDS.
   SCREW DOWN THE BANDS AND LET COOL.
  IMPORTANT-- DO NOT USE SMALL MOUTH JARS.  DO NOT ADD
  ANY OTHER INGREDIENTS.  AS THE CAKE COOLS IN THE
  SEALED JAR, IT WILL PULL AWAY FROM THE SIDES OF THE
  JAR AND COME OUT EASILY WHEN READY TO SERVE.  SLICE
  AND SERVE WITH LEMON SAUCE. LEMON SAUCE
  2 TBLS. CORNSTARCH                 2 TBLS. BUTTER
  1/2 CUP SUGAR                      4 1/2 TSP. FINELY
  GRATED                                    LEMON RIND
  PINCH OF SALT                      2 TBLS LEMON JUICE
  1 CUP BOILING WATER
  IN A PAN, THOROUGHLY STIR TOGETHER THE CORN STARCH,
  SUGAR, AND SALT.  GRADUALLY STIR IN THE BOILING WATER,
  STIRRING CONSTANTLY TO KEEP IT SMOOTH.  CONTINUE
  STIRRING AND COOK OVER MODERATE HEAT UNTIL BOILING.
   BOIL GENTLY FOR ABOUT 20 MINUTES.  REMOVE FROM HEAT,
PRODIGY(R) interactive personal service         12/10/92         3:58 PM

  ADD BUTTER, LEMON RIND AND JUICE.  STIR THOROUGHLY.
   SERVE HOT OVER APPLE CAKE IN A JAR.
  MAKES ABOUT 1 1/4 CUPS.  THIS SAUCE IS THICKER AND
  MORE TART THAN THE USUAL LEMON SAUCE.

-----
Diana (:>)51st stateBUZZY BUZZ12/08 18:54PST
PRODIGY(R) interactive personal service         12/10/92         3:59 PM

         FOOD AND WINE CLUB
TOPIC:   BREADS AND PIZZA
TIME:    12/08 10:12 PM

TO:      MARSHA BRYAN   (WSPV19B)
FROM:    DIANA LEWIS   (VGWN37A)
SUBJECT: C'MAS BREAD RECIPES

---------- Pro-Exchange format from Meal-Master (tm) v6.41

     Title: Brownie cakes in a jar
Categories: Dessert can
  Servings:  1

      1 x  ELLIE COLLIN   (CMKD93F)
      2 ea CANNING JARS, wide mouth
      1 c  ALL-PURPOSE FLOUR
      1 c  SUGAR
    1/2 t  BAKING SODA
    1/4 t  GROUND CINNAMON (optional)
    1/3 c  BUTTER;or MARGARINE
    1/4 c  WATER
      3 T  UNSWEETENED COCOA POWDER
    1/4 c  BUTTERMILK
      1 ea EGG; beaten
    1/2 t  VANILLA EXTRACT
    1/4 c  WALNUTS; finely chopped

  Here's one you can start out with, it makes 2 jars.
  Every recipe technique is the same, just different
  ingredients.. Sterilize, two 1-pint straight-sided
  wide-mouth canning jars (specifically made for canning
  jams and jellies) lids and rings by boiling for 10
  minutes (keep the lids and rings in the hot water
  until ready to use); set aside. In a small bowl stir
  together flour, sugar, baking soda and cinnamon, if
  desired. Set aside. In a medium saucepan combine
  butter or margarine, water and cocoa powder; heat and
  stir until butter or margarine is melted  and mixture
  is well blended. Remove from heat; stir in flour
  mixture. Add buttermilk, egg and vanilla; beat by
   hand until smooth. Stir in nuts. Pour mixture into
  the prepared canning jars; place jars onto a cookie
  sheet. Preheat oven to 325-degrees.
  Bake for 35-40 minutes or until a pick inserted deep
  into each cake comes out clean.
  Remove cakes from the oven, one at a time. Place a lid,
  then a ring onto the jars and screw down tightly. USE
  HEAVY-DUTY MITTS, the jars ARE HOT!!
  Place jars onto your counter to cool. You'll hear a
  "plinking" sound. If you miss the sound, wait until the
  cakes are cool and press on the lids, they shouldn't
PRODIGY(R) interactive personal service         12/10/92         3:59 PM

  move at all, that means they've sealed.
  Store cakes in a cool, dark place. They should last up
  to a year--I don't know, they've never lasted that
  long around here!
  If you'd like to decorate them, place a wad of cotton
  in the center of each lid, then place a piece of
  decorative cloth, about 3-inches larger in
  circumference than the lid, (cut with pinking shears)
  on top of the cotton. Screw the ring back on (by this
  time the rings can be removed as the lids should be
  sealed). Use your imagination when decorating--a hot
  glue gun works wonders (dried flowers, ribbon, etc).
  These make WONDERFUL Christmas gifts.  Ellie

-----
Diana (:>)
51st state
BUZZY BUZZ12/08 18:55PST
PRODIGY(R) interactive personal service         12/10/92         3:59 PM

         FOOD AND WINE CLUB
TOPIC:   BREADS AND PIZZA
TIME:    12/08 10:12 PM

TO:      MARSHA BRYAN   (WSPV19B)
FROM:    DIANA LEWIS   (VGWN37A)
SUBJECT: C'MAS BREAD RECIPES

---------- Pro-Exchange format from Meal-Master (tm) v6.41

     Title: Gingerbread baked in jars
Categories: Dessert Canned
  Servings:  1

      1 x  ELLIE COLLIN CMKD93F
  2 1/4 c  ALL-PURPOSE FLOUR
    3/4 c  SUGAR
      1 t  BAKING SODA
    1/2 t  BAKING POWDER
    1/4 t  SALT
      2 t  GROUND GINGER
      1 t  GROUND CINNAMON
    1/2 t  GROUND CLOVES
      1 c  MARGARINE; softened
    3/4 c  WATER;hot
    1/2 c  MOLASSES

   Preheat oven to 350-degrees (pan method) or
  325-degrees for  jars.
   Grease (use shortening) a 9 x 9 x 2-inch baking pan
  or 5  (12 oz) Kerr Quilted Crystal Jelly Jars
  (#14400-80400)--  they MUST have straight sides, no
  buldges in the jars.  Also, the jars will have to be
  sterlized first--boil them  for 10 minutes, leave the
  lids and rings in the water until  you're ready to use
  them; remove the jars and allow them to  air-dry and
  cool before greasing. Use a pastry brush to  grease
  the jars. DO NOT use Pam or Baker's Secret!  In a
  large bowl, combine flour, sugar, baking powder,
   baking soda, salt, ginger, cinnamon and cloves. Stir
  in  margarine, water and molasses until well blended.
   Pour into prepared pan or divide equally among the 5
  jars.  Place jars onto a cookie sheet or they'll tip
  over.  PAN METHOD-- Bake in preheated 350-degree oven
  for 40-50  minutes or until cake tester inserted in
  center comes out  clean. Cool slightly on wire rack.
   JAR METHOD--Bake in a preheated 325-degree oven for
  35 to  40 minutes or until cake tester inserted deep
  into the  center of each jar comes out clean.
   Have your lids ready (HOT). Take one jar at a time
  from the  oven (using heavy-duty mitts--the jars ARE
  HOT!) and place  a lid on, then the ring. Tightly
PRODIGY(R) interactive personal service         12/10/92         4:00 PM

  screw on lids. Allow to  cool on your counter top.
  You'll know when the jars have  sealed, you'll hear a
  "plinking" sound. If you don't hear  the sound wait
  until the jars have cooled, then press down  on the
  jar lids, they shouldn't move at all.  If you'd like
  to decorate the jars, wait until they've  cooled
  completely. Remove the ring (the lids should have
   sealed by now) and place a wad of cotton in the
  center of  each lid; place a piece of decorative cloth
  (about 3 inches  larger in circumference than the jar
  lid, cut with pinking  shears) over the cotton. Screw
  the ring back on. If you'd  like to decorate further,
  use your hot glue gun, it's  wonderful to glue on
  dried flowers, ribbons--use your  imagination! If you
  like spicey and moist gingerbread,  you'll love this
  one.

-----
PRODIGY(R) interactive personal service         12/10/92         4:00 PM

         FOOD AND WINE CLUB
TOPIC:   BREADS AND PIZZA
TIME:    12/08 10:12 PM

TO:      MARSHA BRYAN   (WSPV19B)
FROM:    DIANA LEWIS   (VGWN37A)
SUBJECT: C'MAS BREAD RECIPES

---------- Pro-Exchange format from Meal-Master (tm) v6.41

     Title: Canned Cake hints
Categories: Desserts Canned
  Servings:  1

      1 x  ELLIE COLLIN CMKD93F

  I have a few more recipes but no time to upload them
  right now, I'll do that later on this evening.
  BTW, ANY cake can be baked in canning jars. I usually
  try one jar first--you have to know how much volume
  each recipe will give you. I usually fill ONE jar 1/2
  full then bake it to see how high it rises. You don't
  want the cake to come out of the top of the jar, only
  to within 1/4 to 1/2 inch from the lip of the jar.
  Once you've established how high the cake rises, you
  can go from there. The first time around is a bit
  tricky because you won't know how many jars you'll
  need. MOST of the recipes I've tried I end up using
  around 8. Sterilize as many jars as you think you'll
  need and go from there. Also, the baking times will
  vary--the moistness of each cake recipe will determine
  the time. Again, MOST of the recipes I've tried bake
  in 35-40 minutes. Start checking the cakes at 30
  minutes and go from there. YES, the cakes DO slide
  easily out of the jars IF you use the jars I listed.
  They're  Ball Quilted Crystal Canning Jars
  (#14400-81400). They can be found at most grocery
  stores (at least here in California) next to the
  pectin and other canning supplies. Also, I've seen the
  12 oz straight-sided (plain) jars (# ?) at Smart &
  Final. The plain jars work fine too but they're not as
  pretty and you have to make your own labels--the jars
  I use come with decorative labels.
  One IMPORTANT tip--get your jars NOW! Once summer's
  over with they're very hard to find. Also, when you
  can, ask for the jars back, they're NOT cheap. Most
  folks don't mind returning them though, they usually
  want refills! <G> Make sure your LIDS are new, the
  rings don't have to be As the jars do seal, the cakes
  are as moist as the day you put them into the
  jars--sometimes MORESO. There will be a little
  condensation on the lids and some in the jars so when
PRODIGY(R) interactive personal service         12/10/92         4:00 PM

  you seal them it's trapped inside. Don't worry about
  getting the water off of the lids before placing them
  onto the jars, the added moisture doesn't hurt the
  cakes in the slightest. I'm trying to address every
  question that's been asked of me before, I HOPE I've
  done that. If I've missed anything or if anyone has
  any questions, don't hesitate to ask. These make
  WONDERFUL Christmas gifts and you can start NOW!
  Single friends really appreciate these because each
  jar makes enough for one or two people.

-----
Diana (:>)
51st state
BUZZY BUZZ
12/08 18:58PST
PRODIGY(R) interactive personal service         12/10/92         4:01 PM

         FOOD AND WINE CLUB
TOPIC:   BREADS AND PIZZA
TIME:    12/10 10:44 AM

TO:      MARSHA BRYAN   (WSPV19B)
FROM:    ELLIE COLLIN   (CMKD93F)
SUBJECT: C'MAS BREAD RECIPES


 Hi Marsha, here's another of my favorite quick breads...

 ALOAH LOAF
 ----------
 2      cups    ALL-PURPOSE FLOUR
 1/2     cup    GRANULATED SUGAR
 1-1/2  tsp    BAKING POWDER
 1/2    tsp    BAKING SODA
 1/4    tsp    SALT
 1    large    EGG, beaten
 1/2    cup    MILK
 1      can    PINEAPPLE, crushed (8-1/4 ozs), undrained
 1/4    cup    BUTTER or MARGARINE, melted
 3/4    cup    MACADAMIA NUTS, chopped
 3-1/2  ozs    COCONUT, flaked and toasted

 Grease a 9 x 5 x 3-inch loaf pan or two 7-1/2 x 3-1/2 x 2-
 inch loaf pans; set aside.

 In a large bowl stir together the flour, sugar, baking
 powder, baking soda and salt. Make a well in the center of
 the dry mixture; set aside.

 In another bowl, combine the egg, milk, pineapple with its
 juice and melted butter. Add egg mixture all at once to the
 dry mixture. Stir JUST until moistened (batter should be
 lumpy). Fold in the nuts and coconut.
 Preheat oven to 350-degrees.

 Pour batter into the prepared loaf pan(s).

 Bake 9 x 5 x 3-inch pan for 55-60 minutes; 45-50 minutes
 for the 7-1/2 x 3-1/2 x 2-inch pans or until a pick
 inserted into the center of each cake comes out clean. DO
 NO overbake!

 Cool bread in pan(s) on a wire rack for 10 minutes. Remove
 from pan(s) and cool completely on the wire rack.

 Wrap and store overnight before slicing.

 Makes 1 large or 2 small loaves.

PRODIGY(R) interactive personal service         12/10/92         4:01 PM

 This is VERY moist and flavorful. Hope you enjoy it as
 much as we do. BTW, I've baked this cake in the jars but
 I don't remember how many jars I got from the recipe.

 Ellie
PRODIGY(R) interactive personal service         12/10/92         5:46 PM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    12/07  7:36 PM

TO:      ALL
FROM:    LISA CRAWLEY   (TSPN00B)
SUBJECT: CRAWLEY'S CONCOCTION

Okay, another bread out of the bread machine that turned out
edible and one I'd make again!  You DO realize that I only
Post you the winners and that I rarely talk about the
doorstops, don't you?
---------- Recipe via Meal-Master (tm) v7.00 (*P)

     Title: Lisa's Corny Bread
Categories: Breads, B/m
  Servings: 10

-------------------LISA CRAWLEY  TSPN00B-------------------
      3 c  Flour
      1 tb Sugar
      1 ts Salt
    1/2 c  Yellow Cornmeal
  1 1/2 ts Dry Yeast
    7/8 c  Milk; warmed
    1/4 c  Water; plus enough for dough
  1 1/2 tb Butter

  Add all ingred. into Bread machine in order per your
  manufacturer. NOTE: Very nice texture and flavor.  A
  definite DO AGAIN!

-----
I just told Sir Irwin about the Doorstop of last night.
Meghan and I decided to decorate it with sequins and use it
for the holidays!!!
Lisa
PRODIGY(R) interactive personal service         12/10/92         5:47 PM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    12/08  1:56 PM

TO:      LISA CRAWLEY   (TSPN00B)
FROM:    ROBBIE SHELTON   (XXXJ77A)
SUBJECT: GIFT MIXES FOR LISA

Tspn,
Per your request.  The first two are new.
---------- Recipe via Meal-Master (tm) v7.03 (*P)

      Title: Orange Cafe Au Lait Mix
 Categories: Mixes, Beverages
   Servings:  1

           -Robbie Shelton
    1/2 c  Powdered Nondairy Creamer
    1/2 c  Sugar
    1/4 c  Instant Coffee; dry
      1 ts Dried Orange Peel
    1/4 ts Ground Cinnamon

  Place all ingredients in blender or food rpocessor.
  Cover and blend on high speed 30 seconds, stopping
  blender after 15 seconds to stir, or process 5 to 10
  seconds, until well mixed.  Store in tightly covered
  container at room temperature up to 6 months.

  For each serving, place 2 teaspoons mix in cup.  Fill
  with 2/3 cup boinling water.  About 1 cup mix (24
  servings).

  Nutrition Information per serving: Calories 30,
  Protein 0g, Carbohydrates 5g, Fat 1g, Cholesterol 0mg,
  Sodium 5mg, Potassium, 35mg.
  This recipe is from Betty Crockers "GLORIOUS HOLIDAYS".

-----

Robbie Shelton 12/08 12:55 pm
PRODIGY(R) interactive personal service         12/10/92         5:48 PM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    12/08  2:02 PM

TO:      LISA CRAWLEY   (TSPN00B)
FROM:    ROBBIE SHELTON   (XXXJ77A)
SUBJECT: GIFT MIXES FOR LISA

#2

---------- Recipe via Meal-Master (tm) v7.03 (*P)

      Title: RASPBERRY tEA mIX
 Categories: Mixes, Beverages
   Servings:  1

           -Robbie Shelton
      6 tb Instant Tea; dry
      2 pk Raspberry Sugar-Sweetened
           -Soft Drink Mix; (5 oz ea)

  Mix tea and drink mix (dry).  Store in thightly
  covered container.  for each serving, place 3
  teaspoons mix in cup for hot tea or glass for cold
  tea.  Fill cup with boiling water or glass with cold
  water; stir.  About 1 1/2 cups mix (24 servings).

  Nutritional Information per serving:  Calories 50,
  Protein 0g, Carbohydrate 12g, Fat 0g, Cholesterol 0mg,
  Sodium 0mg, Potassium 15mg.

  This recipe is from Betty Crockers "GLORIOUS HOLIDAYS".

-----

Robbie Shelton 12/08 12:56 pm
PRODIGY(R) interactive personal service         12/10/92         5:48 PM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    12/08  2:02 PM

TO:      LISA CRAWLEY   (TSPN00B)
FROM:    ROBBIE SHELTON   (XXXJ77A)
SUBJECT: GIFT MIXES FOR LISA

#3

---------- Recipe via Meal-Master (tm) v7.03 (*P)

      Title: Homemade Taco Seasoning Mix
 Categories: Seasoning, Mix
   Servings:  1

           -Robbie Shelton
      6 ts Chili Powder
      5 ts Paprika
  4 1/2 ts Cumin
      3 ts Onion Powder
  2 1/2 ts Garlic Powder
    1/8 ts Cayenne Pepper

  In storage container with tight-fitting lid, combine
  all ingredients; mix well. Seal tightly. Store in
  cool, dry place for up to 6 months. Makes 21 teaspoons
  (about 1/2 cup). Seven teaspoons of mix equal a 1.25
  oz. pkg. of purchased taco seasoning mix.

  TIPS: Cumin, an herb, is ground from cumin seeds, and
  there is no substitute for its flavor.
  Seven teaspoons mix contains 90mg Sodium.

  From Robbie Shelton's Database

-----

Robbie Shelton 12/08 12:57 pm
PRODIGY(R) interactive personal service         12/10/92         5:48 PM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    12/08  2:02 PM

TO:      LISA CRAWLEY   (TSPN00B)
FROM:    ROBBIE SHELTON   (XXXJ77A)
SUBJECT: GIFT MIXES FOR LISA

#4

---------- Recipe via Meal-Master (tm) v7.03 (*P)

      Title: Spice Blend Mix
 Categories: Mix, Seasoning
   Servings:  1

           -Robbie Shelton
      2 tb Ground Cinnamon
      1 tb Ground Nutmeg
  1 1/2 ts Ground Cloves
  1 1/2 ts Ground Allspice
      1 tb Ground Ginger
      1 tb Grated Orange peel*; dried

  *I use lemon peel instead of Orange peel
  In a 1/2 cup conatainer with a tight-fitting lid,
  combine all ingredients. Attach lid. Label with date
  and contents. Store in a cool dry place. Use within 6
  months. Makes about 6 tablespoons SPICE BLEND MIX.
  NOTE: Add one teaspoon or more to cake batters, quick
  bread batters, whipped cream and pancakes.
  I use this for anything that calls for and of the
  ingredients used. It adds variety.
  From Robbie Shelton's Database

-----
 Robbie Shelton 12/08 12:57 pm
PRODIGY(R) interactive personal service         12/10/92         5:48 PM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    12/08  2:02 PM

TO:      LISA CRAWLEY   (TSPN00B)
FROM:    ROBBIE SHELTON   (XXXJ77A)
SUBJECT: GIFT MIXES FOR LISA

#5

---------- Recipe via Meal-Master (tm) v7.03 (*P)

      Title: Chili Seasoning Mix
 Categories: Mix, Seasoning
   Servings:  1

           Robbie Shelton

--------------------CHILI SEASONING MIX--------------------
      1 tb All-purpose Flour
      2 tb Instant Minced Onion
  1 1/2 ts Chili Powder
      1 ts Seasoned Salt
    1/2 ts Dried red pepper; crushed
    1/2 ts Instant Minced Garlic
    1/2 ts Sugar
    1/2 ts Ground Cumin

---------------------------CHILI---------------------------
      1 lb Lean ground beef
      2 cn Kidney beans; 15 1/2 oz
      2 cn Tomatoes; 16 oz
      1 pk CHILI SEASONING MIX

  CHILI SEASONING MIX
  Mix all the seasoning ingredients in a small bowl
  until evenly distributed. Spoon mixture onto a 6-inch
  square of aluminum foil and fold to make airtight.
  Label. Store in a cool, dry place. Use within 6
  months. Makes 1 package (about 1/4 cup) of CHILI
  SEASONING MIX. To make additional packages, increase
  ingredient amounts proportionately. VARIATION: For a
  special treat, sprinkle over hot popcorn. TO MAKE
  CHILI Brown ground beef in a medium skillet over
  medium-high heat. Drain. Add kidney beans, tomatoes
  and CHILI SEASONING MIX. Reduce heat and simmer 10
  minutes, stirring occasionally. Makes 4 to 6 servings.
  From Robbie Shelton's Database.

-----

Robbie Shelton 12/08 12:58 pm
PRODIGY(R) interactive personal service         12/10/92         5:49 PM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    12/08  2:02 PM

TO:      LISA CRAWLEY   (TSPN00B)
FROM:    ROBBIE SHELTON   (XXXJ77A)
SUBJECT: GIFT MIXES FOR LISA

#6

---------- Recipe via Meal-Master (tm) v7.03 (*P)

      Title: Chicken Coating Mix
 Categories: Condiment, Gifts, Chicken
   Servings:  4

           -Robbie Shelton
      2 tb Parsley Flakes
      1 tb Oregano
      1 tb Marjaram
      1 tb Thyme
      2 ts Rosemary
      1 ts Arlic Salt
      1 ts Onion Salt
      1 tb Celery Salt
      1 tb Ginger
      1 ts Pepper
      1 ts Sage
      1 tb Paprika

  Combine all ingredients in a small bowl until evenly
  distributed. Spoon mixture into a small airtight
  container. Label. Store in a cool, dry place. Use
  within 6 months. Makes about 1/2 cup of CHICKEN
  COATING MIX.

  OVEN-FRIED CHICKEN

  1 1/2 Tsp. CHICKEN COATING MIX
  3/4 Cup All-Purpose Flour
  1/4 Cup Instant Nonfat Dry Milk
  2 Tsp. Sugar
  1 Tsp. Baking Powder
  1/2 Tsp. Salt
  2/3 Cup Hot Water
  2 Tbs. Vegetable Oil
  1 (2 1/2 to 3 lb.) Fryer Chicken, Cut Up.
  Preheat oven to 425 degrees. Combine all ingredients
  except chicken in a small bowl. Blend well. Dip
  chicken pieces in batter and place on a baking sheet.
  Bake uncovered 40 to 50 minutes, until golden brown
  and tender. Or if desired, dip chicken pieces in
PRODIGY(R) interactive personal service         12/10/92         5:49 PM

  batter then fry in hot oil.

  Really, I use this for almost any poultry dish I
  prepare. It is a basic "Poultry Seasoning". From
  Robbie Shelton's Database.
-----

Robbie Shelton 12/08 12:59 pm
PRODIGY(R) interactive personal service         12/10/92         5:49 PM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    12/08  2:05 PM

TO:      LISA CRAWLEY   (TSPN00B)
FROM:    ROBBIE SHELTON   (XXXJ77A)
SUBJECT: GIFT MIXES FOR LISA

#7

---------- Recipe via Meal-Master (tm) v7.03 (*P)

      Title: Vegetarian Rice Mix
 Categories: Condiment, Gifts, Grains, Side dish
   Servings:  4

           -Robbie Shelton
      4 c  Uncooked Long-Grain Rice
      3 tb Instant Vegetarian Bouillon
      2 ts Salt
      4 ts Celery Flakes
      4 ts Onion Flakes
      4 ts Green Pepper Flakes
      4 ts Red Pepper Flakes

  Combine all ingredients in a large bowl.  Stir until
  evenly distributed. Put about 1 1/2 cups mixture each
  into three 1-pint airtight containers. Label.  Store
  in a cool, dry place.  Use within 6 to 8 months. Makes
  about 4 1/2 cups of VEGETARIAN RICE MIX.

  RECIPE FOR VEGETARIAN RICE
  1 1/2 Cups VEGETARIAN RICE MIX
  2 Cups Cold Water
  1 Tbs. Butter or Margarine

     Combine ingredients in a meduim saucepan.  Bring to
  a boil over high heat.  Cover, reduce heat and cook 15
  minutes, until liquid is absorbed. Makes 4 to 6
  servings.

-----

Robbie Shelton 12/08 01:01 pm
PRODIGY(R) interactive personal service         12/10/92         5:49 PM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    12/08  2:05 PM

TO:      LISA CRAWLEY   (TSPN00B)
FROM:    ROBBIE SHELTON   (XXXJ77A)
SUBJECT: GIFT MIXES FOR LISA

#8

---------- Recipe via Meal-Master (tm) v7.03 (*P)

      Title: French Dressing Mix
 Categories: Condiment, Gifts
   Servings:  1

           -Robbie Shelton
    1/4 c  Sugar
  1 1/2 tb Paprika
      1 tb Dry Mustard
  1 1/2 tb Salt
    1/8 tb Onion Powder

     Combine all ingredients in a small bowl until
  evenly distributed.  Put mixture in a foil packet or
  1-pint glass jar.  Label.  Store in a cool, dry place.
  Use within 6 months.  Makes about 5 Tbs. FRENCH
  DRESSING MIX, enough for 1-1/4 cups French Dressing.

  VARIATION:
  ~SWEET ITALIAN DRESSING: Increase sugar to 1/2 cup.
  Substitute 1 Tbs. celery seed for paprika.

  RECIPE FOR FRENCH DRESSING
  1 Pk FRENCH DRESSING MIX
  3/4 Cup Vegetable Oil
  1/4 Cup Vinegar

  Combine ingredients in a glass jar.  Shake until
  well-blended.  Chill before serving.  Makes about
  1-1/4 cups of French Dressing.

-----

Robbie Shelton 12/08 01:01 pm
PRODIGY(R) interactive personal service         12/10/92         5:50 PM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    12/08  2:05 PM

TO:      LISA CRAWLEY   (TSPN00B)
FROM:    ROBBIE SHELTON   (XXXJ77A)
SUBJECT: GIFT MIXES FOR LISA

#9

---------- Recipe via Meal-Master (tm) v7.03 (*P)

      Title: Chicken-flavored Rice Mix
 Categories: Condiment, Gifts, Chicken
   Servings:  4

           -Robbie Shelton
      4 c  Uncooked Long-Grain Rice
      4 tb Instant Chicken Bouillon
      1 ts Salt
      2 ts Dried Tarragon
      2 ts Dried Parsley Flakes
    1/4 ts White Pepper

     Combine all ingredients in a large bowl.  Stir
  until evenly distributed.  Put about 1 1/3 cups
  mixture each into three 1- pint airtight containers.
  Label.  Store in a cool, dry place.  Use within 6 to 8
  months.
   Makes about 4 cups of CHICKEN-FLAVORED RICE MIX.

  RECIPE FOR CHICKEN-FLAVORED RICE
  1 1/3 cups CHICKEN-FLAVORED RICE MIX
  2 Cups of Cold Water
  1 Tbs. Butter or Margarine

  Combine all ingredients in a medium saucepan.
  Bring to a boil over high heat.  Cover, reduce heat
  and cook 15 minutes, until liquid is absorbed.  Makes
  4 to 6 servings.

-----

Robbie Shelton 12/08 01:02 pm
PRODIGY(R) interactive personal service         12/10/92         5:50 PM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    12/08  2:11 PM

TO:      LISA CRAWLEY   (TSPN00B)
FROM:    ROBBIE SHELTON   (XXXJ77A)
SUBJECT: GIFT MIXES FOR LISA

#10

---------- Recipe via Meal-Master (tm) v7.03 (*P)

      Title: Stuffing Seasoning Mix
 Categories: Dressings, Gifts, Condiment
   Servings:  1

           -Robbie Shelton
      1 ts Ground Sage; or
           -Poultry Seasoning
      1 ts Instant Chicken Bouillon
           -Granules
      1 tb Dried Chopped Celery
      2 tb Dried Minced Onion
      2 ts Dried Parsley Leaves;
           -crushed
    1/8 ts Ground Pepper

     Cut a 6-inch square of heavy-duty foil.  Place all
  ingredients in center of foil.  Fold foil to make an
  airtight pachage.  Label with date and contents.
   Store in a cool, dry place.  Use within 6 months.
   Makes 1 package of STUFFING SEASONING MIX.
          SAUCEPAN STUFFING
  1-1/4 Cups Water
  3 Tbs. Butter or Margarine
  1 Pkg. STUFFING SEASONING MIX
  4 Cups Partially Dried 1/2-inch Bread Crumbs
     In a medium saucepan, combine water, butter or
  margarine and STUFFING SEASONING MIX.  Bring to a boil
  over medium-high heat. Reduce heat to medium; simmer
  about 5 minutes.  Stir in bread cubes.  Cook 1 to 2
  minutes until liquid is absorbed, stirring constantly.
   Cover, remove from heat.  Let stand 5 minutes before
  serving.  Makes 4 to 6 servings.
  VARIATIONS:
  WHOLE-WHEAT STUFFING: Substitute 2 cups partially
  dried whole-wheat bread pieces for half of bread cubes.
  CORNBREAD STUFFING: Use 3 cups crumbled cornbread for
  bread crumbs.
  GRANOLA STUFFING: Add 1/2 cup granola.  Increase
  water to 1-1/2 cups.
  NUT STUFFING: Add 1/4 cup walnuts or diced water
PRODIGY(R) interactive personal service         12/10/92         5:50 PM

  chestnuts. FROM:    ROBBIE SHELTON   (XXXJ77A)

-----

Robbie Shelton 12/08 01:03 pm
PRODIGY(R) interactive personal service         12/10/92         5:50 PM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    12/08  2:11 PM

TO:      LISA CRAWLEY   (TSPN00B)
FROM:    ROBBIE SHELTON   (XXXJ77A)
SUBJECT: GIFT MIXES FOR LISA

#11

---------- Recipe via Meal-Master (tm) v7.03 (*P)

      Title: Dill-lemon Rice Mix
 Categories: Condiment, Gift, Grains, Side dish
   Servings:  2

           -Robbie Shelton
      4 c  Uncooked Long-Grained Rice
      5 ts Dried Lemon Peel; grated
      4 ts Dill Weed or Dill Seed
      2 ts Dried Chives; minced
      2 ts Salt
      8 ts Instant Chicken Bouillon
           -Granules

     Combine all ingredients in a large bowl.  Stir until
  evenly distributed.  Put about 1 1/2 Cups mixture each
  into three 1-pint airtight containers.  Label.  Store
  in a cool, dry place.  Use within 6 to 8 months.
   Makes about 4 1/2 cups of DILL-LEMON RICE MIX.
          RECIPE FOR DILL-LEMON RICE
  1 1/2 Cups DILL-LEMON RICE MIX
  2 Cups Cold Water
  1 Tbs. Butter or Margarine
     Combine ingredients in a medium saucepan.  Bring to
  a boil over high heat.  Cover, reduce heat and cook 15
  minutes, until liquid is absorbed.  Makes 4 to 6
  servings. FROM:    ROBBIE SHELTON   (XXXJ77A)

-----

Robbie Shelton 12/08 01:04 pm
PRODIGY(R) interactive personal service         12/10/92         5:50 PM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    12/08  2:11 PM

TO:      LISA CRAWLEY   (TSPN00B)
FROM:    ROBBIE SHELTON   (XXXJ77A)
SUBJECT: GIFT MIXES FOR LISA

#12

---------- Recipe via Meal-Master (tm) v7.03 (*P)

      Title: FRUITED RICE MIX
 Categories: Condiment, Gifts, Fruits, Grains, Mixes
   Servings:  1

           -Robbie Shelton
      3 c  Long-grain White Rice;
           -uncooked
      3 tb Dried onion; minced
  1 1/2 tb Curry powder
      4 tb Instant Chicken Bouillon
      1 tb Salt
      1 c  Dried Apples; crushed
    1/3 c  Golden Raisins
    1/3 c  Slivered Almonds; toasted

  Combine all ingredients, mixing well. Store in
  airtight container. Yields about 5 cups of rice mix.

  To make Fruited rice: In heavy 2 quart sauce pan,
  combine 1 cup of Fruited rice mix with 2 cups of water
  and 2 T butter or margarine. Cover tightly. Bring to a
  boil. Reduce heat to medium-low. Without lifting lid,
  simmer 30 minutes or until water is absorbed.

  Yield: about 3 1/2 c. of cooked rice.

-----

Robbie Shelton 12/08 01:05 pm
PRODIGY(R) interactive personal service         12/10/92         5:51 PM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    12/08  2:11 PM

TO:      LISA CRAWLEY   (TSPN00B)
FROM:    ROBBIE SHELTON   (XXXJ77A)
SUBJECT: GIFT MIXES FOR LISA

#13   This is the last one.  Let me know if Kevin does not
post the rest.
---------- Recipe via Meal-Master (tm) v7.03 (*P)

      Title: ONION-FLAVORED RICE MIX
 Categories: Condiment, Grains, Gifts, Side dish, Mixes
   Servings:  4

           -Robbie Shelton
      4 c  Long-Grain Rice; uncooked
      2 pk Onion Soup; (1 1/4 oz)
      1 tb Parsley Flakes
      1 ts Salt

     Combine ingredients in a large bowl.  Stir until
  evenly distributed. Put about 1 1/3 cups mixture each
  into three 1-pint containers.  Label. Store in a cool,
  dry place. Use within 6 to 8 months.  Makes about 4
  cups of ONION-FLAVORED RICE MIX.

  RECIPE FOR ONION-FLAVORED RICE
  1 1/3 Cups ONION-FLAVORED RICE MIX
  2 Cups of Cold Water
  1 Tbs. Butter or Margarine

    Combine ingredients in a medium saucepan.  Bring tro
  a boil over high heat.  Cover, reduce heat and cook 15
  minutes, until liquid is absorbed. Makes 4 to 6
  servings.

-----

Robbie Shelton 12/08 01:05 pm
PRODIGY(R) interactive personal service         12/10/92         5:52 PM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    12/06 11:19 AM

TO:      ALL
FROM:    MARILYN SULTAR   (FJVS25A)
SUBJECT: MEDIEVAL XMAS



---------- Recipe via Meal-Master (tm) v7.02 (*P)

     Title: DUCHESS POTATO PUFF****FJVS25A
Categories: Medieval, Holidays, Xmas, Side dishes
  Servings:  6

  2 1/4 c  Water
      3 tb Margarine or Butter
    1/2 ts Salt
    1/2 c  Milk
  2 1/2 c  Mashed Potatoe Flakes
           Egg
    1/2 c  Dairy Sour Cream
      2 oz Shredded Cheddar Cheese*

  *INGREDIENT LIST SHOULD READ: 2 oz. (1/2 cup) shredded
  cheddar cheese.

  Heat oven to 350 degrees F. Lightly butter 1 1/2-quart
  casserole. In medium saucepan, heat water, margarine
  and salt to rolling boil. Remove from heat. Stir in
  milk and potato flakes. Blend in egg, sour cream and
  cheese, mixing thoroughly. Scoop or spoon into
  prepared casserole. Bake at 350 degrees F. for 20-30
  minutes, until lightly golden brown and puffed.
  Refrigerate leftovers.
  I have not tried this recipe yet. It comes from my
  "PIllsbury Festive Holiday Recipes" cookbook, Classic
  No. 13. Marilyn Sultar

-----

Love, Mother Marilyn  12/06 10:57 am
PRODIGY(R) interactive personal service         12/10/92         5:52 PM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    12/06 11:28 AM

TO:      ALL
FROM:    MARILYN SULTAR   (FJVS25A)
SUBJECT: MEDIEVAL XMAS



---------- Recipe via Meal-Master (tm) v7.02 (*P)

     Title: HERBED GREEN BEANS****FJVS25A
Categories: Medieval, Holidays, Xmas, Vegetables
  Servings:  6

      3 pk French Sytle Green Beans*
    1/8 ts Crushed Rosemary
    1/8 ts Crushed Basil
      2 tb Chopped Parsley

  *INGREDIENT LIST SHOULD READ: 3 (10-oz.) pkg. Green
  Giant French Style Green Beans Frozen in Butter Sauce.

  Cook beams accordint to pkg. directions. Remove from
  pouch and pour into serving dish. Sprinkle with herbs
  and parsley.

  I have not tried this recipe yet. The recipe comes
  from my "Pillsbury Festive Holiday Recipes" cookbook,
  Classics #13. Marilyn Sultar

-----

Mother Marilyn  12/06 11:01 am
PRODIGY(R) interactive personal service         12/10/92         5:53 PM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    12/06 11:28 AM

TO:      ALL
FROM:    MARILYN SULTAR   (FJVS25A)
SUBJECT: MEDIEVAL XMAS



---------- Recipe via Meal-Master (tm) v7.02 (*P)

     Title: LADY APPLE FRUIT WREATH****FJVS25A
Categories: Medieval, Holidays, Xmas, Garnishes, Cheese/eggs
  Servings:  6

           16 oz. Jar Whole Spiced*
           3 oz. Pkg. Cream Cheese**
      1 ts Milk***
      2 dr Red Food Coloring****
    1/3 c  Chopped, Toasted Pecans
           Bunch Parsley or Watercress

  *INGREDIENT LIST SHOULD READ: 1 16-oz. jar whole
  spiced crabapples, drained.

  **INGREDIENT LIST SHOULD READ: 1 3-oz. pkg. cream
  cheese, softened.

  ***INGREDIENT LIST SHOULD READ: 1-2 tsps. milk.

  ****INGREDIENT LIST SHOULD READ: 2-3 drops red food
  coloring.

  In small bowl, combine cream cheese, milk and food
  coloring. Mix until smooth and creamy. Frost each
  apple, using scant teaspoonful of cheese mixture,
  half-way up sides, covering bottom of apple. Dip
  bottoms of apples in chopped pecans. Arrange apples in
  wreath of parsley or watercress around meat.

  I have never tried this recipe. It comes from my
  "Pillsbury Festive Holiday Recipes" cookbook, Classic
  #13. Marilyn Sultar

-----
Mother Marilyn  12/06 11:02 am
PRODIGY(R) interactive personal service         12/10/92         5:53 PM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    12/06 11:28 AM

TO:      ALL
FROM:    MARILYN SULTAR   (FJVS25A)
SUBJECT: MEDIEVAL XMAS



---------- Recipe via Meal-Master (tm) v7.02 (*P)

     Title: MERRIE CROWN ROAST OF PORK****FJVS25A
Categories: Medieval, Holidays, Xmas, Main dish, Meats
  Servings:  6

      7 lb Pork Crown Roast
    1/2 ts Salt
    1/4 ts Pepper

  Heat oven to 325 degrees F. Season meat with salt &
  pepper. Place roast in lrg. roasting pan, rib bones
  up. Cover rib bones with foil to prevent excess
  browning. Insert meat thermometer so bulb reasher
  center of raost not touching fat or bone. Roast at 325
  degrees F. for 2 hrs.

  Prepare Savory Rice Stuffing (recipe to follow). Fill
  center of roast with stuffing; continue roasting 1
  1/2-2 hrs. longer until meat is well done and
  thermometer register 170 degrees to 180 degrees F.
  Remove foil from rib tips. Place roast on serving
  plate or carving board. Garnish with Lady Apple Fruit
  Wreath (see previous recipe).

  TIP: For ease in carving, insert fork in top of roast;
  make slices by cutting close along sides of rib bones.

  Most of you KNOW, I have NOT tried this recipe! <g> It
  comes from my "Pillsbury Festive Holiday Recipes"
  cookbook, Classic #13. Marilyn Sultar

-----

Mother Marilyn  12/06 11:04 am
PRODIGY(R) interactive personal service         12/10/92         5:53 PM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    12/06 11:28 AM

TO:      ALL
FROM:    MARILYN SULTAR   (FJVS25A)
SUBJECT: MEDIEVAL XMAS



---------- Recipe via Meal-Master (tm) v7.02 (*P)

     Title: SAVORY RICE STUFFING****FJVS25A
Categories: Medieval, Holidays, Side dishes, Xmas
  Servings:  6

      2 pk Green Giant Rice Originals*
    1/2 c  Chopped Onion
    1/2 c  Chopped Celery
      3 tb Margarine or Butter
    1/3 c  Water
      1 pk Herb Seasoned Stuffing**
           Jar Sliced Mushrooms***

  *INGREDIENT LIST SHOULD READ: 2 (10-oz) pkg. Green
  Giant Rice Originals Frozen Long Grain White & Wild
  Rice.

  **INGREDIENT LIST SHOULD READ: 1 8-oz. pkg. (5 cups)
  herb seasoned stuffing mix.

  ***INGREDIENT LIST SHOULD READ: 1 4 1/2-oz. Jar Green
  Giant sliced mushrooms.

  Cook rice according to pkg. directions. In lrg.
  saucepan, saute onion and celery in margarine until
  tender. Add water and stuff mix; stir in rice, tossing
  lightly. Use to stuff Merrie Crown Roast of Pork.

  This is a tasty bread and rice stuffing with
  mushrooms.

  TIP: If desired, stuffing can be baked separately in
  lightly buttered 2 quart casserole at 350 degree F.
  for 30-40 minutes.

  I have never tried this recipe. It comes from my
  "Pillsbury Festive Holiday Recipes" cookbook, Classic
  #13. Marilyn Sultar

-----

PRODIGY(R) interactive personal service         12/10/92         5:53 PM

Mother Marilyn  12/06 11:05 am
PRODIGY(R) interactive personal service         12/10/92         5:53 PM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    12/06 11:28 AM

TO:      ALL
FROM:    MARILYN SULTAR   (FJVS25A)
SUBJECT: MEDIEVAL XMAS



---------- Recipe via Meal-Master (tm) v7.02 (*P)

     Title: CARROTS AND GRAPES VERMOUTH****FJVS25A
Categories: Medieval, Holidays, Xmas, Vegetables, Fruits
  Servings:  6

      2 pk Green Giant Crinkle Cut**
      3 tb Brown Sugar, firmly packed
      3 tb Vermouth
      2 ts Cornstarch
      2 tb Water
    3/4 c  Green Grapes, halved
    3/4 c  Red Grapes, halved

  *INGREDIENT LIST SHOULD READ: 2 (10-oz.) pkg. Green
  Giant Crinkle Cut Carrots Frozen in Butter Sauce.

  Cook carrots according to pkg. directions. Slit pouch
  open and drain butter sauce into med. saucepan. Stir
  in brown sugar and vermouth. In small bowl, mix
  cornstarch and water until smooth. Blend into butter
  sauce. Heat over low heat, stirring constantly, until
  mixture is smooth and slightly thickened. Add carrots
  and grapes. Heat additional 2 mins.
  Recipes" cookbook, Classic #13.  Marilyn Sultar
  An elegant side dish in good taste.
  TIP: To make ahead, prepare carrots as directed,
  adding grapes just before serving. Heat thoroughly.

  I have never tried this recipe. It comes from my
  "Pillsbury Festive Holiday Recipes" cookbook, Classic
  #13. Marilyn Sultar

-----

Mother Marilyn  12/06 11:06 am
PRODIGY(R) interactive personal service         12/10/92         5:54 PM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    12/06 11:28 AM

TO:      ALL
FROM:    MARILYN SULTAR   (FJVS25A)
SUBJECT: MEDIEVAL XMAS



---------- Recipe via Meal-Master (tm) v7.02 (*P)

     Title: ROYAL TOAST TRIANGLES****FJVS25A
Categories: Medieval, Holidays, Xmas, Breads, Parties
  Servings:  6

      1 cn Pillsbury Refrigerated*
    1/2 c  Spicy French Dressing

  *INGREDIENT LIST SHOULD READ: 1 8-oz. can Pillsbury
  Refrigerated Quick Crescent Dinner Rolls.

  Heat oven to 375 degrees F. Lightly greased cookie
  sheet. Separate dough into 8 triangles; cut each in
  half lengthwise to form 16 triangles. Place on
  prepared cookie sheet. Brush lightly with French
  dressing. Bake at 375 egrees for 10-12 mins. until
  puffed and golden brown.

  Easty to prepare and fit for a king!

  I have never tried this recipe. It comes from my
  "Pillsbury Festive Holiday Recipes" cookbook, Classic
  #13. Marilyn Sultar

-----
Mother Marilyn  12/06 11:07 am
PRODIGY(R) interactive personal service         12/10/92         5:54 PM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    12/06 11:28 AM

TO:      ALL
FROM:    MARILYN SULTAR   (FJVS25A)
SUBJECT: MEDIEVAL XMAS



---------- Recipe via Meal-Master (tm) v7.02 (*P)

     Title: OLD ENGLISH SHERRY CHEESE PUFFS***FJVS25A
Categories: Medieval, Holidays, Xmas, Appetizers,
Cheese/eggs
  Servings:  6

    1/2 c  Water
    1/4 ts Salt
    1/4 c  Margarine or Butter
      1 tb Sherry
    1/2 c  All-Purpose Flour
      2    Eggs
           5 oz. Jar Old English*
--------------------------FILLING--------------------------
      1 pk 3-oz. Cream Cheese, Softened
      1 tb Chopped Stuffed Green Olives
      2 ts Sherry

  *INGREDIENT LIST SHOULD READ: 1 5-oz. Jar Old English
  (sharp) pasteurized process cheese spread, softened.

  Heat oven to 400 degrees F. Grease cookie sheet. In
  med. saucepan, heat water, salt and margarine to
  boiling. Add flour and sherry, stirring constantly,
  until mixture forms ball and leaves sides of pan.
  Remove from heat; blend in 1/4 cup cheese spread. Add
  eggs, one at a time, beating well after each addition.
  Mixture will be smooth and glossy. Drop dough by
  teaspoonfuls onto prepared cookie sheet. Bake at 400
  degrees F for 15-20 mins. until puffed and golden
  brown. Remove from cookie sheets. Cool slightly; make
  small slit in side of puffs to release steam and
  prevent sogginess. Cool completely.

  In small bowl, combine remaining cheese spread, olives
  and sherry; blend until smooth and fluffy. Slit puffs;
  remove any soft filaments of dough. Fill with scant
  teaspoonfuls of cheese mixture. Makes 18 appetizer
  puffs.

  A wonderful holiday appetizer including a rich cheese
PRODIGY(R) interactive personal service         12/10/92         5:54 PM

  puff pastry.

  I have never tried this recipe. It comes from my
  "Pillsbury Festive Holiday Recipes" cookbook, Classic
  #13. Marilyn Sultar

-----

Mother Marilyn  12/06 11:08 am
PRODIGY(R) interactive personal service         12/10/92         5:54 PM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    12/06 11:28 AM

TO:      ALL
FROM:    MARILYN SULTAR   (FJVS25A)
SUBJECT: MEDIEVAL XMAS



---------- Recipe via Meal-Master (tm) v7.02 (*P)

     Title: CRAN-BRANDY PUDDING****FJVS25A
Categories: Medieval, Holidays, Desserts, Fruits, Xmas
  Servings:  6

  1 1/3 c  All-Purpose Flour*
    1/4 c  Firmly Packed Brown Sugar
    1/2 ts Cinnamon
    1/4 ts Allspice
      1 ts Baking Soda
    1/2 ts Baking Powder
      3 tb Brandy
    1/4 c  Milk
      3 tb Oil
           Egg
    3/4 c  Chopped Walnuts
      2 c  Cranberries, Halved

  *Self-rising flour IS NOT recommended for this recipe.

  Generously greast 1-qt. mold or casserole. In med.
  bowl, combine flour, sugar, cinnamon, allspice, soda
  and baking powder. Add brandy, milk, oil and egg; stir
  just until dry ingredients are moistened. Stir in
  walnuts and cranberries. Spoon into prepared mold.
  Cover tightly with foil. Place on wire rack in large
  steamer or kettle. Pour boiled water 3-4" deep into
  steamer; cover. Keep water boiling gently over low
  heat. If necessary, add water to maintain steam. Steam
  1 1/2-2 hrs. or until pudding springs back when
  touched lightly in center. Cool slightly. Invert onto
  serving plate. Cut into slices. Serve with Golden
  Toffee Sauce and a dollop of whipped cream, if
  desired.

  Golden Toffee Sauce recipe to follow.
  Cranberries, walnuts and brandy flavor this
  traditional holiday favorite.

  I have never tried this recipe. It comes from my
  "Pillsbury Festive Holiday Recipes" cookbook, Classic
PRODIGY(R) interactive personal service         12/10/92         5:54 PM

  #13. Marilyn Sultar

-----

Mother Marilyn  12/06 11:09 am
PRODIGY(R) interactive personal service         12/10/92         5:54 PM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    12/06 11:28 AM

TO:      ALL
FROM:    MARILYN SULTAR   (FJVS25A)
SUBJECT: MEDIEVAL XMAS



---------- Recipe via Meal-Master (tm) v7.02 (*P)

     Title: GOLDEN TOFFEE SAUCE****FJVS25A
Categories: Medieval, Holidays, Xmas, Sauces, Desserts
  Servings:  6

    1/2 c  Firmly Packed Brown Sugar
    1/2 c  Sugar
    3/4 c  Whipping Cream
    1/3 c  Margarine or Butter
      2 ts Brandy

  In small saucepan, combine sugars, cream and
  margarine. Heat to simmering; cook over low heat,
  stirring constantly, for 2 minutes. Remove from heat;
  add brandy. Serve warm over Cran-Brandy Pudding (see
  previous recipe)>

  I have never tried this recipe. It comes from my
  "Pillsbury Festive Holiday Recipes" cookbook, Classic
  #13. Marilyn Sultar

-----

Mother Marilyn  12/06 11:10 am
PRODIGY(R) interactive personal service         12/10/92         5:55 PM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    12/06 11:29 AM

TO:      ALL
FROM:    MARILYN SULTAR   (FJVS25A)
SUBJECT: MEDIEVAL XMAS



---------- Recipe via Meal-Master (tm) v7.02 (*P)

     Title: CLARET CUP****FJVS25A
Categories: Medieval, Holidays, Xmas, Beverages
  Servings:  6

      1 cn Fronzen Lemonade*
      1 cn Grapefruit Soda**
    1/2 c  Brandy
    1/4 c  Cointreau or Curacao
  13/16 qt Bottle Claret Wine
           Ice Cubes or Mold

  *INGREDIENT LIST SHOULD READ: 1 6-oz. can frozen
  lemonade concentrate.
  **INGREDIENT LIST SHOULD READ: 1 12-oz. can grapefruit
  soda, chilled.

  In large pitcher or punch bowl, combine all
  ingredients. Chill with ice cubes or mold. Serve
  immediately.

  Garnish this lovely cocktail beverage with a pink
  grapefruit wedge or orange slice.

  I have never made this recipe. It comes from my
  "Pillsbury Festive Holiday Recipes" cookbook, Classic
  #13. Marilyn Sultar

-----

Mother Marilyn  12/06 11:11 am
PRODIGY(R) interactive personal service         12/10/92         5:55 PM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    12/06 11:33 AM

TO:      ALL
FROM:    MARILYN SULTAR   (FJVS25A)
SUBJECT: MEDIEVAL XMAS



---------- Recipe via Meal-Master (tm) v7.02 (*P)

     Title: HA'PENNY FRIENDSHIP BREAD****FJVS25A
Categories: Medieval, Xmas, Breads, Parties
  Servings:  2

  5 1/2 c  Pillsbury Best Bread Flour*
      3 tb Sugar
      2 ts Salt
      2 pk Active Dry Yeast
      2 c  Water
    1/4 c  Oil

  It may take 3 notes to do this entire recipe as should
  be done.*INGREDIENT LIST SHOULD READ:  5 1/2-6 cups
  Pillsbury's Best Bread Flour.Lightly spoon flour
  into measuring cup; level off.  In large bowl, combine
  2 cups flour, sugar, salt and yeast; blend well.  In
  small saucepan, heat water and oil ntil very warm
  (120-130 degrees F.).  Add warm liquid to flour
  mixture.  Blend at low speed until moistened; beat 3
  minutes at medium speed.  Stir in additional 3 1/2-4
  cups flour, until dough pulls cleanly away from sides
  of bowl.  On floured surface, knead dough until smooth
  and elastic, about 10 mins.  Place dough in greased
  bowl; cover loosely with plastic wrap and cloth towel.
  Let rise in warm place (80-85 degrees F.) until light
  and doubled in size, about 1-1/2 hrs.Punch down
  dough several times to remove air bubbles.  Allow to
  rest on board covered with inverted bowl for 14 mins.
  Shape as desired. (Shape directions to follow in next
  note.) Marilyn Sultar

-----

Mother Marilyn  12/06 11:12 am
PRODIGY(R) interactive personal service         12/10/92         5:55 PM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    12/06 11:33 AM

TO:      ALL
FROM:    MARILYN SULTAR   (FJVS25A)
SUBJECT: MEDIEVAL XMAS



---------- Recipe via Meal-Master (tm) v7.02 (*P)

     Title: HA'PENNY FRIENDSHIP BREAD-PG. 2****FJVS25A
Categories: Medieval, Holidays, Xmas, Breads
  Servings:  2

           SHAPING OF BREADS

  6 SMALL LOAVES: Grease 6 6x3" loaf pans. Or, if
  desired, grease two cookie sheets to make free form
  loaves. Divide dough into 6 parts. Remove air pockets
  by working dough with hands and rolling into 6 10x5"
  rectangles. Starting from shorter side, roll up,
  pinching edges firmly to seal. For free-form loaves,
  taper ends slightly. Place seam-side-down on prepared
  pan. Cover; let rise in warm place until light and
  double in size, about 45 mins. Heat over to 375
  degrees F. Bake for 25-35 mins., until loaves sound
  hollow when lightly tapped. Remove from pans
  immediately. Cool on wire racks.

  6 SMALL BRAIDS: Grease 2 cookie sheets. Divide dough
  into 6 parts. Remove air pockets by working dough with
  hands. Roll each part into an 6x3" rectangle. Cut each
  rectangle lengthwise into 3 6x1" strips. Braid strips
  togehter, tuck ends under and seal. Repeat with
  remaining dough. Place on prepared cookie sheets.
  Cover; let rise in warm place until doubled in size,
  about 45 mins. Heat oven to 375 degrees F. Bake for
  25-35 mins. until loaves sound hollow when lightly
  tapped. Remove from pans immediately; cool on wire
  racks.

  Decorating directions to follow on next note.  Marilyn
  Sultar

-----
Mother Marilyn  12/06 11:13 am
PRODIGY(R) interactive personal service         12/10/92         5:56 PM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    12/06 11:33 AM

TO:      ALL
FROM:    MARILYN SULTAR   (FJVS25A)
SUBJECT: MEDIEVAL XMAS



---------- Recipe via Meal-Master (tm) v7.02 (*P)

     Title: HA'PENNY FRIENDSHIP BREAD-PG. 3****FJVS25A
Categories: Medieval, Xmas, Holidays, Breads
  Servings:  2

           DECORATION DIRECTIONS

  TO DECORATE: Make small 1/2" slit in top crust of each
  loaf; insert shinny copper penny. Tie loaves with
  ribbon and decorate with small sheaf of wheat or other
  grain, dried flowers, silk flours or dried berries.
  Attach friendship note which will follow on last note.

  TO PRESERVE BREAD: Allow loaves to dry in cook dry
  place for several days until VERY HARD. Spray or brush
  clear, glossy polyurethane or spray clear, glossy
  resin around loaf. Let dry; repeat with second coat.
  When dry, decorate as desired.

  TIP: Loaves may be brushed with mixture of 1 egg white
  and 1 tbsp. water before baking. If desired, sprinkle
  with sesame or poppy seed.

  For crusty topped loaves, set small pan of water in
  oven while bread is baking.
  History and Friendship Poem to follow in next note.
  Marilyn Sultar

-----

Mother Marilyn  12/06 11:14 am
PRODIGY(R) interactive personal service         12/10/92         5:56 PM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    12/06 11:38 AM

TO:      ALL
FROM:    MARILYN SULTAR   (FJVS25A)
SUBJECT: MEDIEVAL XMAS



---------- Recipe via Meal-Master (tm) v7.02 (*P)

     Title: HA'PENNY FRIENDSHIP BREAD-PG. 4****FJVS25A
Categories: Medieval, Holidays, Xmas, Breads
  Servings:  2

           FRIENDSHIP POEM

  FRIENDSHIP POEM:  "A penny for happy thoughts, Grains
  that grow and nourish, Leavenings to lift us up, May
  friendship ever flourish."These lovely friendship
  loaves were inspired by the "Begger's Rhyme" of
  unknown origin..."Christmas is coming, the geese are
  getting fat, plase put a penny in the old man's hat,
  If you haven't got a penny, a ha'penny will do, If you
  haven't got a ha'penny--God Bless You!"  This special
  message to accompany your gift breads (the Friendship
  Poem), is sure to spread the feeling of warm frienship
  and good will.I have never tried this recipe. It
  comes from my "Pillsbury Festive Holiday Recipes"
  cookbook, Classic #13.  Marilyn Sultar

-----

Mother Marilyn  12/06 11:15 am
PRODIGY(R) interactive personal service         12/10/92         5:57 PM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    12/06 11:09 AM

TO:      ALL
FROM:    MARILYN SULTAR   (FJVS25A)
SUBJECT: MEDIEVAL XMAS

HAPPY HOLIDAYS TO ALL MY FOOD SOFTWARE FRIENDS!

---------- Recipe via Meal-Master (tm) v7.02 (*P)

     Title: MENU FOR MEDIEVAL CHRISTMAS DINNER***FJVS25A
Categories: Menu, Holidays, Xmas, Medieval
  Servings:  6

           Old English Sherry Cheese
               Puffs
           Merrie Crown Roast of Pork
           Savory Rice Stuffing
           Lady Apple Fruit Wreath
           Duchess Potato Puffs
           Carrots & Grapes Vermouth
           Herbed Green Beans
           Royal Toast Triangles
           Cran-Brandy Pudding &
             Golden Toffee Sauce
           Claret Cup
------------------------EXTRA TREAT------------------------
           HA'PENNY FRIENDSHIP BREAD

  See recipes to follow and have a Merry Ole Yuletide!!

  I have not tested any of these recipes, but thought
  you all would enjoy! Marilyn Sultar

-----
MARILYN  12/06 10:53 am
 12/06 10:54 am
PRODIGY(R) interactive personal service         12/10/92         5:58 PM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    12/07  8:05 AM

TO:      JOYCE BURTON   (PDPP83A)
FROM:    C MINEAH   (HCPM52C)
SUBJECT: R-MM 2B 2M CHILI

---------- Pro-Exchange format from Meal-Master (tm) v6.41

     Title: TWO-MEAT, TWO BEAN CHILI (1 of 2)
Categories: Chili
  Servings: 25

      1 x  -Dottie Cross TMPJ72B
      1 x  -INGREDIENTS:
      5 lb ground round (15% lean groun
      1 x  -beef)
      2 lb hot or sweet Italian sausage
      1 x  -removed from casings, crumb
      3 ea large onions; chopped
      2 ea medium sweet red bell pepper
      1 x  -seeded and chopped
      2 ea medium green bell peppers;
      1 x  -seeded and chopped
      2 ea fresh hot green chili pepper
      1 x  -seeded and minced
      4 ea garlic cloves; minced
    1/3 c  chili powder
      1 T  salt
      2 t  dried oregano
      2 t  ground cumin
      2 ea bay leaves
      3 cn (28-oz) whole tomatoes with
      1 x  -tomato puree, undrained
    1/2 c  yellow cornmeal
      2 cn (16-oz) pink beans, drained
      2 cn (16-oz)_black beans, drained

  Directions ore included in the Part 2 of this Recipe
  set. Reformatted by: CYGNUS, HCPM52C

-----


Malama Kau Pono, CYGNUS in Boulder, CO  <12/07 12:27 am MST>
PRODIGY(R) interactive personal service         12/10/92         5:59 PM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    12/07  8:05 AM

TO:      JOYCE BURTON   (PDPP83A)
FROM:    C MINEAH   (HCPM52C)
SUBJECT: R-MM 2B 2M CHILI

---------- Pro-Exchange format from Meal-Master (tm) v6.41

     Title: TWO-MEAT, TWO BEAN CHILI (2 of 2)
Categories: Chili
  Servings: 25

      1 x  -Dottie Cross TMPJ72B
      1 x  -DIRECTIONS:

  In a large soup kettle, cook the ground round, sausage,
  onions, red and green pepeprs, chili peppers, and
  garlic over medium-high heat, stirring often, until
  the meat is seared (but not browned), about 10
  minutes. Pour off excess fat. Add the chili powder,
  salt, oregano, cumin, and bay leaves and stir for 1
  minute. Add the tomatoes with their puree, breaking up
  the tomatoes with a spoon. Bring to a simmer. Reduce
  the heat to low and cook, stirring often, until the
  liquid is reduced, about 1-1/2 hours. In a small bowl,
  combine the cornmeal and 1/2 cup of water. Stir the
  cornmeal mixture and the pink and black beans into the
  chili.Cook, stirring occasionally, until the chili is
  thickened, about 10 minutes. (The chli can be made up
  to 3 days ahead. If desired, scrape off and discard
  the solidified fat that rises to the surface. Reheat
  the chili gently on top of the stove before serving.)
   Makes about 25 servings.
  Source: "An Edible Christmas" (A Treasury of Recipes
  for the Holiday) by Irena Chalmers.
  Reformatted by: CYGNUS, HCPM52C

-----




Malama Kau Pono, CYGNUS in Boulder, CO  <12/07 12:28 am MST>
PRODIGY(R) interactive personal service         12/10/92         5:59 PM

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

TO:      JOYCE BURTON   (PDPP83A)
FROM:    C MINEAH   (HCPM52C)
SUBJECT: R-MM 4-PEPPER RELISH

---------- Pro-Exchange format from Meal-Master (tm) v6.41

     Title: FOUR-PEPPER RELISH
Categories: Relishes Holidays
  Servings:  1

      1 x  -Dottie Cross TMPJ72B
      2 ea large red bell peppers;
      1 x  -seeded and finely chopped
      2 ea large green bell peppers;
      1 x  -seeded and finely chopped
      2 ea large yellow bell peppers;
      1 x  -seeded and finely chopped
      2 ea small fresh hot chile pepper
      1 x  -seeded and finely chopped
      2 ea medium red onions, finely ch
  1 1/3 c  white wine vinegar
      1 c  sugar
      1 x  -1/2 chopped fresh coriander
      2 t  salt

  Put the peppers and onions in a heavy enamel or
  stainless-steel saucepan. Add sufficient water to
  cover and bring to a boil over high heat. Boil for 1
  minute, then drain well in a colander.
  Return the vegetables to the pan and add the remaining
  ingredients. Bring the mixture to a simmer over low
  heat and cook for 5 minutes. Let cool, pack into hot
  sterilized jars and attach the lids. Process in a
  boiling water bath for 5 minutes. Remove from the
  water and cool completely at room temperature.  Makes
  about 3 pints. Source: "An Edible Christmas" (A
  Treasury of Recipes for the Holiday) by Irena Chalmers.
  Reformatted by: CYGNUS, HCPM52C

-----



Malama Kau Pono, CYGNUS in Boulder, CO  <12/08 11:07 pm MST>
PRODIGY(R) interactive personal service         12/10/92         5:59 PM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    12/07  8:05 AM

TO:      JOYCE BURTON   (PDPP83A)
FROM:    C MINEAH   (HCPM52C)
SUBJECT: R-MM 5-ALARM SALSA

---------- Pro-Exchange format from Meal-Master (tm) v6.41

     Title: FIVE-ALARM SALSA
Categories: Sauces Tex-mex
  Servings:  1

      1 x  -Dottie Cross TMPJ72B
      1 ea 28-ounce can whole tomatoes
      1 x  -tomato puree, undrained
      2 ea fresh hot green chili pepper
      1 x  -seeded and minced,
      1 x  -or 1/2 c chopped canned gre
      1 x  -chili peppers
    1/2 c  finely chopped white or yell
      1 x  -onion
      2 ea garlic cloves; minced
      2 T  lime juice
  In a medium saucepan, bring all the ingredients to a
  simmer over medium-low heat, then cook for 5 minutes.
  Spoon the salsa into hot, sterilized jars and attach
  the lids. Process the jars in a boiling water bath for
  5 minutes. Remove from the water and cool at room
  temperature. Note: The canned chili peppers will make
  a milder salsa than if you use fresh chiles. After
  opening, you can extend the salsa (and mute the heat a
  little) by stirring in a cupful of minced bell peppers
  or thawed corn kernels. A tablespoon or so of chopped
  coriander leaves adds a nice fillip. Makes about 2
  pints. Source: "An Edible Christmas"(A Treasury of
  Recipes of the Holiday) by Irena Chalmers.
  Reformatted by: CYGNUS, HCPM52C

-----




Malama Kau Pono, CYGNUS in Boulder, CO  <12/07 12:29 am MST>
PRODIGY(R) interactive personal service         12/10/92         6:00 PM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    11/27  5:41 PM

TO:      ROBBIE SHELTON   (XXXJ77A)
FROM:    BARBARA DAY   (GWHP32A)
SUBJECT: R-MM A NEW BEEF

---------- Recipe via Meal-Master (tm) v7.02 (*P)

     Title: Italian Sirloin Stew
Categories: Meats, Beef
  Servings:  4

--------------------BARB DAY - GWHP32A--------------------
      1 lb Sirloin steak; cut 1" thick,
           - boneless
      1 lg Garlic clove; crushed
      2 tb Olive oil; divided
      2 md Onions; cut in 1/4" slices
      1 ts Basil; dried
    1/8 ts Red pepper; ground
 14 1/2 oz Tomatoes; canned, with juice
      1 c  Beef broth
      2 md Zucchini; cut in 1/4" slices
           Parmesean cheese; grated
           - optional

    Preparation time:  30 minutes
   Cut steak into 1/4" thick strips; cut each strip into
  1" pieces.  Combine garlic with 1 tb. oil; sdtir into
  beef and reserve.
    Saute onion in remaining oil in a large saucepan for
  3 minutes. Sprinkle with basil and pepper; cook and
  stir 1 minute.  Add tomatoes, beef broth and zucchini.
  Bring to a boil; cover reduce heat and simmer 15
  minutes.
    Meanwhile heat large nonstick skillet over medium
  high heat.  Cook and stir the beef 1 to 2 minutes; add
  to sauce.  Stir 2 ts. cornstarch dissolved in 2 tb.
  water into stew and cook until slightly thickened,
  about 2 minutes.  Sprinkle with grated cheese, if
  desired.
    Serving suggestion: Toasted garlic bread

    Source: Beef Industry Council

-----
PRODIGY(R) interactive personal service         12/10/92         6:00 PM

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

TO:      ALL
FROM:    MONA HOFFMAN   (BTMF00B)
SUBJECT: R-MM A.AM.MEATLOAF

Hello,
   Here is another good meatloaf recipe.
---------- Recipe via Meal-Master (tm) v7.02 (*P)

     Title: ALL-AMERICAN MEATLOAF *BTMF00B*
Categories: Meats
  Servings: 12

      2 lb Grd chuck or sirloin
    3/4 c  Oatmeal
      1 x  Onion
    1/2 c  Catsup
    1/4 c  Milk
      2 x  Eggs
      1 tb Horseradish
      1 ts Salt
    1/4 ts Pepper
    1/2 c  Catsup
      1 tb Horseradish
      3 tb B. sugar
      2 ts Mustard(prepared)

  Combine first 9 ingredients; shape into two 7 1/2x4"
  loaves. Place on a lightly greased rack of a broiler
  pan; bake at 350 deg for 40 min. Combine 1/2 c catsup,
  1 T horseradish & remaining ingredients; spoon over
  meatloaf & bake an additional 5 min. Yields 2 loaves.
  NOTE May freeze the second loaf.
-----
Enjoy  Mona in Mich  12/06/92 04:25 pm
PRODIGY(R) interactive personal service         12/10/92         6:00 PM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    12/10  6:37 AM

TO:      ALL
FROM:    CHRISTIE ASPEGREN   (FGXF83A)
SUBJECT: R-MM ALL SEASONS MEA


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

     Title: COMPANY HAM SAUCE
Categories: Sauces, American, Southern, Meats
  Servings: 10
           Pan juices from baked ham
    1/2 c  Beef broth
      2 tb Brown sugar
      2 tb Currant jelly
      1 tb Sherry
      1 tb Cornstarch
      1 ts Dijon mustard
    1/4 c  Currants or raisins

  Serve with any ham to make it a special dish.  Pour
  pan juices from baked ham through wire strainer,
  including onions and apples.  Press on solids to
  extract as much juice as possible.  Degrease strained
  juices.  Add broth, sugar, and jelly to pan juices and
  heat to a boil in a saucepan.  Mix cornstarch with
  mustard and sherry.  Wisk rapidly into simmering sauce
  and stir for several minutes until blended and
  slightly thickened.  Add currants or raisins and
  simmer 10-15 minutes before serving.

-----
PRODIGY(R) interactive personal service         12/10/92         6:01 PM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    12/10  6:37 AM

TO:      ALL
FROM:    CHRISTIE ASPEGREN   (FGXF83A)
SUBJECT: R-MM ALL SEASONS MEA


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

     Title: CRAB QUICHE
Categories: Eggs, Creole, Chachie's, Seafood
  Servings:  4
           Crust:
    1/2    Recipe plain pastry or 1
           Layer pie crust mix for
           9 inch pie pan
           Filling:
  7 1/2 oz Fresh lump crabmeat
           (shells and cartilage re-
           Moved)
      3 oz Swiss cheese (grated)
      4    Eggs
      2 c  Table cream
    1/3 c  Onion (minced)
      1 ts Salt
    1/4 ts Cayenne pepper
      1 tb Fresh parsley (chopped)

  Goes well with dry white wine.  Preheat oven to 425F.
  Crust: Prepare pie crust as directed.  Place pastry on
  the bottom and sides of a 9-inch pie pan.  Filling:
  Over the dough, sprinkle all of crabmeat, then all of
  cheese.  In a bowl, beat eggs, cream, onion, salt, and
  cayenne until blended.  Pour mixture over crabmeat and
  cheese.  Sprinkle with parsley. Place pan on a cookie
  sheet and set on middle rack in oven.  Bake at 425F
  for 15 minutes, then reduce heat to 300F.  Bake 30
  minutes more or until knife, when inserted, comes out
  clean.  Remove quiche from oven and let cool 10
  minutes.  Cut and serve warm.  Yields 6 slices.

-----
PRODIGY(R) interactive personal service         12/10/92         6:01 PM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    12/10  6:37 AM

TO:      ALL
FROM:    CHRISTIE ASPEGREN   (FGXF83A)
SUBJECT: R-MM ALL SEASONS MEA


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

     Title: CREAM OF ASPARAGUS SOUP
Categories: American, Soups, Vegetables
  Servings:  6
      1 tb Butter
      1 sm Onion, finely chopped
    1/2    Stalk celery, finely chopped
      2 c  Chicken stock
           (see index)
      1 lb Asparagus tips, chopped
           Salt & pepper to taste
    1/4 ts Mace
    3/4 c  Whipping cream
      3    Hard-cooked eggs, chopped
  SOURCE: THE IMPECCABLE PIG, EAST INDIAN SCHOOL,
  SCOTTSDALE.  WINE: J. PHELPS CHARDONNAY, 1979.  Melt
  the butter in a saucepan over medium heat. Add the
  onion and celery and cook, stirring often, until soft
  but not brown.  Add the stock and bring to a boil.
  Add the asparagus; simmer for 5 minutes.  Add salt,
  pepper, and mace.  Remove from heat.  Slowly stir in
  the cream.  Reheat gently.  Serve in bowls garnished
  with hard-cooked egg.

-----
PRODIGY(R) interactive personal service         12/10/92         6:02 PM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    12/10  6:37 AM

TO:      ALL
FROM:    CHRISTIE ASPEGREN   (FGXF83A)
SUBJECT: R-MM ALL SEASONS MEA


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

     Title: FILETE ALBANIL
Categories: Mexican, Meats
  Servings:  4
      5    Mulato peppers
      3    Tomatoes, coarsely chopped
      2    Cl Garlic
      1 ts Oregano
    1/2 ts White pepper
  1 1/2 lb Beef tenderloin, sliced
           1/4 in. thick
    1/2 lb Fresh mushrooms, sliced
    1/2 c  Red wine
      1 tb Chopped parsley
      2 tb Butter, melted
      1 ts Olive oil

  SOURCE: JAVIERS, COLE AVENUE, DALLAS.  WINE:
  CHATEAUNEUF-DU-PAPE; JABOULET-VERCHERRE.  1.  Remove
  the stem and core from the peppers.  Split open and
  remove the veins and seeds.  Wash in cold running
  water.  2.  Chop the peppers.  Soak in hot water for
  20 minutes.  3.  Combine the peppers, soaking water,
  tomatoes, garlic, oregano, and white pepper in an
  electric blender and puree.  4.  Simmer the
  tenderloin, mushrooms, pepper puree, wine, and parsley
  in the butter and oil for 20 minutes.  NOTE: The seeds
  of peppers provide the fire.  You may prefer to leave
  a few in.

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PRODIGY(R) interactive personal service         12/10/92         6:02 PM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    12/10  6:37 AM

TO:      ALL
FROM:    CHRISTIE ASPEGREN   (FGXF83A)
SUBJECT: R-MM ALL SEASONS MEA


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

     Title: THE CAPTAIN'S TABLE HOUSE SALAD
Categories: Salads, American
  Servings:  4
      1    Head chicory, cleaned and
           Broken into bite-size pieces
      1    Head romaine, cleaned and
           Broken into bite-size pieces
      1    Carrot, shredded
      1    Tomato, sliced into eighths
      1 c  Sliced thinly
           House vinaigrette dressing

  Serve with House Vinaigrette Dressing recipe.  Toss
  ingredients together and sprinkle with dressing.

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PRODIGY(R) interactive personal service         12/10/92         6:02 PM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    12/10  6:37 AM

TO:      ALL
FROM:    CHRISTIE ASPEGREN   (FGXF83A)
SUBJECT: R-MM ALL SEASONS MEA


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

     Title: CRISPY STRING BEANS
Categories: Chinese, Vegetables
  Servings:  4
      2 c  Cooking oil
      1 tb Cooking oil
    3/4 lb String beans, trimmed
           And cleaned
      1 tb Minced garlic
      2 tb Minced pork
      2 tb Soy sauce
    1/2 tb Sherry
    1/2 tb Sugar
      4 tb Chicken broth
    1/2 tb Sesame oil
      1 tb Minced scallion

  1.  Heat 2 cups of the oil in a wok and add the beans.
  Fry for one minute or until soft.  Drain.  2.  In a
  saute pan, add the remaining oil and heat. Add the
  beans, soy sauce, sherry, sugar, and broth.  Add the
  sesame oil and scallion, swirling to heat through.
  Serve.  Our beans are extremely crisp, which makes all
  the difference.

-----
PRODIGY(R) interactive personal service         12/10/92         6:03 PM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    12/10  6:37 AM

TO:      ALL
FROM:    CHRISTIE ASPEGREN   (FGXF83A)
SUBJECT: R-MM ALL SEASONS MEA


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

     Title: APPLE TARTS WITH ICE CREAM PART 1
Categories: American, Spago, Desserts
  Servings:  6
  1 1/2 lb Puff pastry dough
      6 lg Cooking apples (like
           Newton, Pippin,
           Granny Smith)
  4 1/2 tb Butter
    1/3 c  Sugar
      3 tb Calvados
      1    Egg, lightly beaten
    1/4 c  Caramel sauce:
      1 c  Sugar
    3/4 c  Whipping cream
      3 tb Unsalted butter, cut in
           Small pieces
           Caramel ice cream:
      8    Egg yolks
    2/3 c  Sugar
           (see part 2 for more)

  SOURCE: SPAGO, W. SUNSET BLVD; LOS ANGELES.  RAYMOND
  CABERNET SAUVIGNON, 1978.  Preheat oven to 325.  Roll
  out 1/2 dough until 1/8-in.  thick and line six
  individual tart pans.  Peel, core, and thinly slice
  the apples. Heat 3 tablespoons butter in skillet,
  saute apples 3-4 minutes until golden.  Sprinkle
  sauteing apple slices with sugar.  Meanwhile, warm
  Calvados in saucepan.  Pour warm brandy over apple
  slices, cover skillet for a few seconds, uncover,
  ignite.  Fill tart pans with flambeed apple slices.
  Cut remaining 1-1/2 tablespoons butter in 6 pieces,
  lay 1 piece on each tart.  Drizzle warm Caramel Sauce
  over tart fillings to glaze.  Roll out remaining puff
  pastry dough until 1/8-in.  thick.  Cut out tops to
  cover tart shells.  Cut design in center of each top
  with cookie cutter; place on top of tarts, leaving
  sides open.  Gently brush dough with beaten egg.  Bake
  in preheated oven 30 minute, until golden brown.
  Serve with Caramel Ice Cream.  (see part 2 for sauce
  and ice cream)
PRODIGY(R) interactive personal service         12/10/92         6:03 PM


-----
PRODIGY(R) interactive personal service         12/10/92         6:24 PM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    12/10  6:37 AM

TO:      ALL
FROM:    CHRISTIE ASPEGREN   (FGXF83A)
SUBJECT: R-MM ALL SEASONS MEA


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

     Title: APPLE TARTS WITH ICE CREAM PART 2
Categories: American, Spago, Desserts
  Servings:  6
      2 c  Milk
      2 c  Whipping cream
      1    Vanilla bean, split
      1 c  Caramel sauce

  SOURCE: SPAGO, W. SUNSET BLVD; LOS ANGELES.  RAYMOND
  CABERNET SAUVIGNON, 1978.  SAUCE: Combine sugar and
  1/2 cup water in heavy saucepan. Cook on medium heat
  15-20 minutes, until sugar turns light golden brown.
  Don't let sugar burn.  Remove saucepan from heat,
  immediately add cream, stirring until smooth.  Add
  butter, let melt in sauce. Stir to combine thoroughly.
  Serve warm or chilled.  If not using at once, cover
  with plastic wrap, store in refrigerator. ICE CREAM:
  In 3-quart bowl, whisk egg yolks together with sugar.
  Set aside.  Pour milk and cream into saucepan, add
  split vanilla bean.  Heat just to boiling point to
  scald, then remove pan from heat. Pour a little
  scalded milk and cream into egg mixture, stir gently.
  Gradually add and mix in remaining milk and cream.
  Return pan to stove, cook over medium to low heat,
  stirring constantly until mixture coats wooden spoon.
  Strain into bowl over ice.  Stir in Caramel Sauce.
  Freeze in ice-cream maker, according to directions.

-----
PRODIGY(R) interactive personal service         12/10/92         6:24 PM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    12/10  6:38 AM

TO:      ALL
FROM:    CHRISTIE ASPEGREN   (FGXF83A)
SUBJECT: R-MM ALL SEASONS MEA

#1 (We'll see if they go up in order <G>)

These are from MK's 'A Taste for all Seasons'

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

     Title: AGNOLOTTI BANDIERA PART 1
Categories: Italian, Pasta
  Servings:  6

      2 c  Flour plus flour for
           Dusting
    1/2 ts Salt
    1/2 ts White pepper
      1    Stick unsalted butter, cut
           Into pieces
      4    Eggs
      1    Egg beaten w/ a pinch of
           Salt for egg wash
           Semolina for sprinkling
           (see part 2 for more)

  SOURCE: IL TULIPANO, 11052 BISCAYNE BLVD, MIAMI.
  WINE: GRECO DI TUFO.  1. Prepare the pasta.  Place dry
  ingredients and butter in food processor fitted with a
  pastry blade and run machine for 1 minute, or until
  butter is cut up and mixture feels sandy.  Add eggs
  and run machine in quick spurts for 2 minutes, or
  until dough forms a compact ball.  2.  Cut dough into
  4-5 small pieces.  Lightly flour each and roll it
  through pasta machine (set rollers at widest gap).
  When dough is smooth, reduce gap between rollers and
  roll the dough again.  Continue in this fashion until
  rollers are at their narrowest setting.  As dough
  sheets come out, dust them lightly with flour and
  spread them out on the table.  3.  Prepare filling.
  Steam spinach for 30 seconds or until tender, rinse it
  under cold water, and squeeze it tightly to extract
  all the water.  Place the spinach and remaining
  ingredients for filling in food processor and grind
  until smooth. (See part 2 for more)

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PRODIGY(R) interactive personal service         12/10/92         6:24 PM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    12/10  6:38 AM

TO:      ALL
FROM:    CHRISTIE ASPEGREN   (FGXF83A)
SUBJECT: R-MM ALL SEASONS MEA


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

     Title: FRIED BANANA
Categories: Desserts, Chinese
  Servings:  4
      1    Banana, quartered
    1/2 c  Flour
      2 ts Double action baking
           Powder
      6 tb Water
      4 c  Cooking oil
      4 tb Honey

  Light, sweet dessert - a perfect ending to the dinner.
  1.  Roll the banana pieces in flour.  Mix the baking
  soda with water to make a paste and roll the banana
  pieces in it.  2.  Heat the oil until it is hot.  Deep
  fry bananas for 4 minutes or until they are golden
  brown.  Drain.  3.  Pour 1 tablespoon of honey on each
  banana piece and serve.

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PRODIGY(R) interactive personal service         12/10/92         6:25 PM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    12/10  6:38 AM

TO:      ALL
FROM:    CHRISTIE ASPEGREN   (FGXF83A)
SUBJECT: R-MM ALL SEASONS MEA


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

     Title: FRIED OYSTERS WRAPPED IN BACON
Categories: Creole, Chachie's, Seafood
  Servings:  2
      1    Dozen fresh, shucked oysters
           (in a jar)
    1/4 c  Oyster liquor (from jar)
      1    Bay leaf
      1 ts Worcestershire sauce
      4 sl (1/2 oz each) lean,
           Raw bacon
    1/2 c  Unbleached white flour
           (in a small bowl)
      2    Eggs (beaten in a small
           Bowl)
      1 c  Bread crumbs
      2 c  Oil (for frying)
     12    Toothpicks (for wrapping
           Bacon)

  In a 1 quart saucepan, on a medium flame, poach
  oysters in oyster liquor with bay leaf and
  Worcestershire (about 2 minutes, until the edges of
  the oysters curl).  Remove oysters from liquor and set
  aside.  Discard liquor. Cut bacon strips in thirds.
  Wrap each oyster with bacon and fasten with a
  toothpick.  Roll in flour, dip in eggs, and then roll
  in bread crumbs. Heat oil in a 9 inch skillet.  When
  oil smokes, reduce heat and fry oysters for 5 minutes.
  Drain on paper bag and serve immediately.  Yields 12
  oysters.

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PRODIGY(R) interactive personal service         12/10/92         6:25 PM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    12/10  6:38 AM

TO:      ALL
FROM:    CHRISTIE ASPEGREN   (FGXF83A)
SUBJECT: R-MM ALL SEASONS MEA


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

     Title: FRIED SPARE RIBS WITH HONEY
Categories: Chinese, Meats
  Servings:  4
  1 1/4 lb Pork ribs, trimmed
    3/4 c  Sugar
    1/2 c  Vinegar
      5 tb Soy sauce
      3 tb Sherry
      4 c  Cooking oil

  1.  Cut the ribs between the bones into single pieces.
  Heat the sugar, vinegar, soy sauce, and sherry to a
  boil.  Pour over the ribs and marinate for at least
  one hour.  2.  Heat the oil in a large wok.  Add the
  ribs and fry for 5 minutes or until golden brown.
  Turn off heat and allow to continue cooking an
  additional 4 minutes.  Remove, drain, and serve.  The
  sweet sauce, what we call honey, is our special touch.
  The ribs, if prepared perfectly, will be crisp on the
  outside, sweet and tender on the inside.

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PRODIGY(R) interactive personal service         12/10/92         6:25 PM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    12/10  6:38 AM

TO:      ALL
FROM:    CHRISTIE ASPEGREN   (FGXF83A)
SUBJECT: R-MM ALL SEASONS MEA


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

     Title: GARLIC MARINARA
Categories: Sauces, American
  Servings:  4
      1    8 oz can italian plum
           Tomatoes
      2    Cl Garlic, crushed
      2 tb Olive oil
      2 pn Oregano
      1 ts Chopped parsley

  Use with Red Snapper en Papillote.  1.  Drain tomatoes
  and chop.  2.  Saute garlic in saute pan with olive
  oil for one minute or until golden.  Remove garlic and
  add tomatoes.  Saute for 4 minutes.  Add oregano and
  parsley. Saute for one more minute.

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PRODIGY(R) interactive personal service         12/10/92         6:26 PM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    12/10  6:39 AM

TO:      ALL
FROM:    CHRISTIE ASPEGREN   (FGXF83A)
SUBJECT: R-MM ALL SEASONS MEA


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

     Title: CHICKEN CLEMENCEAU
Categories: Chicken, French
  Servings:  4
      1    3-lb chicken, disjointed
      6    Cl Garlic, chopped
      1 tb Butter
      1 tb Olive or corn oil
      1 c  Water or stock
      1 c  White wine or vermouth
      1 c  Peas, cooked
      4    Potatoes, peeled and chopped
    1/2 c  Corn oil
      1    Head garlic, peeled and
           Chopped

  Garlicky and good.  Peas and potatoes included.  Coat
  chicken lightly with flour.  Brown in butter and oil
  at medium high heat.  Lower heat, add head of garlic
  and saute until aromatic.  Pour off fat except 2
  tablespoons and add 1/2 cup each of water and wine.
  Simmer over low heat 1-1/2 hours, adding water and
  wine as needed.  About 15 minutes before serving, heat
  1/2 cup of oil in skillet and pan fry potatoes and
  additional garlic.  When nearly done add peas and heat
  through.  Remove vegetables with slotted spoon.  Add
  to chicken just before serving and heat briefly to
  blend flavors.  There should be enough sauce, of a
  glaze-like consistency, to coat the chicken and
  vegetables lightly.

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PRODIGY(R) interactive personal service         12/10/92         6:26 PM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    12/10  6:39 AM

TO:      ALL
FROM:    CHRISTIE ASPEGREN   (FGXF83A)
SUBJECT: R-MM ALL SEASONS MEA


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

     Title: CHIMICHANGAS SUPREME PART 1
Categories: Mexican, Meats
  Servings:  4
      1 lb Lean beef
      1 ts Salt
    1/4 ts Pepper
    1/4 ts Garlic powder
      4    Tomatoes
  1 1/2 ts Shortening
    1/2    Onion, chopped
    1/2    Bell pepper, chopped
  1 1/2 ts Flour
    1/2 c  Canned whole green
           Chiles
      4 fl Tortillas
           Oil for deep frying
           Red chile sauce (see index)

  SOURCE: LOS OLIVOS, PHOENIX, TEMPE.  BEVERAGE: BRISA
  LIGHT OR DARK.  1. Cut the beef into 4 pieces.  Place
  in a 5 to 6-quart pan and add water to cover.  Bring
  to a boil; skim the foam from the surface.  Add the
  salt, pepper, and garlic.  Simmer until tender,
  approximately 1-1/2 to 2 hours. 2.  Drain the beef,
  reserving 1/2 cup of the broth.  When the meat is
  cool, shred.  Chop 2 of the tomatoes.  3.  Melt the
  shortening in a pan over medium heat.  Add the onion
  and bell pep- per and saute until tender.  Add the
  flour, whisking until no lumps remain, and cook 2
  minutes.  Add the shredded beef, reserved broth,
  chopped tomatoes, and whole chiles.  Simmer 15
  minutes.  4.  Place about 1/2 cup of the meat mixture
  in a line down the center of each tortilla.  Fold both
  ends over 1 inch to 2 inch; fold one side over the
  other and roll up in a neat package.  Secure with a
  toothpick.  5.  Deep fry in very hot oil (400F) until
  (See Part 2 for more)

-----
PRODIGY(R) interactive personal service         12/10/92         6:26 PM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    12/10  6:39 AM

TO:      ALL
FROM:    CHRISTIE ASPEGREN   (FGXF83A)
SUBJECT: R-MM ALL SEASONS MEA


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

     Title: CHIMICHANGAS SUPREME PART 2
Categories: Mexican, Meats
  Servings:  4
           (cont. from part 1)
      1 c  Shredded wisconsin
           Cheddar cheese
      1 c  Sour cream
      4    Black olives
    1/4 c  Chopped green onions
      1 tb Whipping cream
           Guacamole (see index)
      2 c  Shredded lettuce
      4    Black olives
  SOURCE: LOS OLIVOS, PHOENIX, TEMPE.  BEVERAGE: BRISA
  LIGHT OR DARK.  Crisp and well browned.  Drain on
  paper toweling.  6.  Preheat the broiler. Place the
  chimichangas on an ovenproof platter or in a baking
  pan.  Spoon Red Chile Sauce over liberally.  Sprinkle
  with grated cheese and green onion. Place under
  broiler until the cheese melts.  7.  Combine the sour
  cream and whipping cream.  Slice the remaining 2
  tomatoes.  Top the chimichangas with the sour cream
  mixture and Guacamole.  Garnish with shredded lettuce,
  sliced tomato, and olives.

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PRODIGY(R) interactive personal service         12/10/92         6:26 PM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    12/10  6:39 AM

TO:      ALL
FROM:    CHRISTIE ASPEGREN   (FGXF83A)
SUBJECT: R-MM ALL SEASONS MEA


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

     Title: CHIPPED BEEF DIP
Categories: Dips, Creole, Chachie's, Meats, Appetizers
  Servings:  8
      8 oz Cream cheese (room-
           Temperature)
      2 tb Milk
      1    Jars (2-1/2 oz) chipped
           Beef (finely chipped)
      2 tb Onions (minced)
      1 tb Green bell pepper
           (finely chopped)
    1/8 ts Black pepper
    1/2 c  Sour cream
    1/4 c  Pecans (finely chopped)
      1 lb Chips or crackers

  Quick and easy.  Serve with chicken fricassee and
  rice.  Preheat oven 350F. In a large bowl, blend cream
  cheese and milk.  Stir in chipped beef, onion, green
  pepper, pepper and sour cream.  Mix well.  Pour into a
  small baking dish and sprinkle pecans on top.  Bake,
  uncovered, for 20 minutes in a 350F oven.  Serve hot
  with chips or crackers.

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PRODIGY(R) interactive personal service         12/10/92         6:27 PM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    12/07  8:05 AM

TO:      JOYCE BURTON   (PDPP83A)
FROM:    C MINEAH   (HCPM52C)
SUBJECT: R-MM BB-LEMON JAM

---------- Pro-Exchange format from Meal-Master (tm) v6.41

     Title: BLUEBERRY-LEMON JAM
Categories: Jams
  Servings:  1

      1 x  -Dottie Cross TMPJ72B
  4 1/2 c  blueberries; fresh or frozen
      7 c  sugar
      2 T  lemon juice
      1 x  Grated zest of 2 large lemon
      3 ea 3-oz pouches liquid pectin

  Pick over the fresh blueberries to remove any stalks
  and rinse under cold water. Drain well and place in a
  large heavy-bottomed saucepan. (Do not rinse or thaw
  the frozen berries.) Crush the berries slightly with a
  potato masher or pestle. Stir in the sugar, lemon
  juice, and zest. Bring to a boil over medium-high
  heat, stirring often. When the mixture reaches a full
  boil, cook for 1 minute. Stir in the pectin. Return to
  a full boil, then cook for another minute.
  Ladle into hot, sterilized jars leaving 1/4 inch of
  headroom. Wipe the rims clean and put the lids on top
  of the jars. Process in a boiling water bath for about
  5 minutes. Remove from the water and cool completely
  at room temperature.  Makes about 6 cups.
  Source: "An Edible Christmas (A Treasury of Recipes
  for the Holiday) by  Irena Chalmers.
  Reformatted by: CYGNUS, HCPM52C

-----






Malama Kau Pono, CYGNUS in Boulder, CO  <12/07 12:31 am MST>
PRODIGY(R) interactive personal service         12/10/92         6:28 PM

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

TO:      ALL
FROM:    MONA HOFFMAN   (BTMF00B)
SUBJECT: R-MM C.GER. MEATBALL

Hello all,
    This is a very good appetizer for the holidays.
---------- Recipe via Meal-Master (tm) v7.02 (*P)

     Title: CRISP GERMAN MEATBALLS
Categories: Meats
  Servings:  1

    1/2 lb Grd pork sausage
    1/4 c  Onion, chopped
      1 cn 16 0z saurkraut, drain & chopped
      2 tb Breadcrumbs,dry & fine
      1 pk Cream cheese, soften
      2 tb Parsley
      1 ts Prepared mustard
    1/4 ts Garlic salt
    1/8 ts Pepper
      1 c  Mayo
    1/4 c  Prepared mustard
      2 x  Eggs
    1/4 c  Milk
    1/2 c  Flour
      1 c  Breadcrumbs, fine
           Veg. oil

  Combine sausage & onion in  a lg pan; cook til sausage
is browned, stirring for it to crumble. Drain well.   Stir
in kraut & 2 T breadcrumbs. Combine c. cheese &   next 4
ingredients in lg bowl; add sausage mixture,
  stirring well. Cover & let stand for 2 hrs. Combine   mayo
& mustard; set aside. Combine eggs & milk in sm bowl; set
aside. Shape sausage mixture into 3/4"   balls; roll in
flour. Dip each ball in reserved egg   mixture;roll balls in
1 c breadcrumbs. Pour oil to a   depth os 2" into d, oven;
heat to 375 deg. Fry, a few   at a time, 2 min or til golden
brown. Drain on paper   towel. Serve with mayo mixture.
Yields 5 doz

-----
Enjoy  Mona in Mich  12/06/92 04:15 pm
PRODIGY(R) interactive personal service         12/10/92         6:29 PM

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

TO:      JOYCE BURTON   (PDPP83A)
FROM:    C MINEAH   (HCPM52C)
SUBJECT: R-MM CHOC WRTH CAKE

---------- Pro-Exchange format from Meal-Master (tm) v6.41

     Title: CHOCOLATE WREATH CAKE
Categories: Desserts Cakes Holidays
  Servings: 12

      1 x  -Dottie Cross TMPJ72B
      3 c  all-purpose flour
      1 T  baking powder
      1 T  baking soda
  1 1/2 t  salt
      3 c  sugar
      3 c  water
      6 oz semisweet chocolate;
      1 x  -finely chopped
      1 lb unsalted butter; softened
      3 ea large eggs; lightly beaten
  2 1/4 c  confectioners' sugar
    1/2 t  vanilla extract
      1 x  -Few drops green food colori
      1 x  Fresh raspberries, dried
      1 x  -cranberries, or cherries,
      1 x  -for garnish

  Preheat the oven to 350 degrees. Butter and flour a
  10-inch tube pan with a nonremovable bottom.
  In a large bowl, sift together the flour, baking
  powder, baking soda, and salt. In a medium pot,
  combine the sugar and water and bring them to a boil.
  Remove the pot from the heat and stir in the chocolate
  and 1 stick of butter. When the chocolate and butter
  have completely melted, whisk the mixture to combine
  completely. Whisk in the beaten eggs. Pour about half
  the chocolate mixture into the dry ingredients and
  whisk vigorously to thoroughly combine the ingredients
  and remove any lumps. Working quickly, add the
  remaining chocolate mixture and whisk to combine. Pour
  the batter into the prepared pan and bake for about 60
  minutes, until a cake tester inserted in the center
  comes out clean. Let the cake cool in the pan for
  about 15 minutes, then turn out onto a rack to cool
  completely. In a medium bowl, cream together the
  remaining 3 sticks of butter and the confectioners'
  sugar, until light and fluffy. Remove 1/3 cup of the
PRODIGY(R) interactive personal service         12/10/92         6:29 PM

  icing, place in a small bowl, and color it with a few
  drops of the green food coloring. Put the remaining
  icing in a pot, add the vanilla. Over low heat, stir
  the icing until it becomes a pourable consistency. (If
  it overheats, causing the butter to spearate, put the
  icing in the refrigerator to chill and stir to bring
  it back together.) Pour the icing over the cooled cake
  so that it drips down the center and outside. Cluster
  the red berries in groups of 3 on top of the cake.
  Fill the green icing into a pastry bag fitted with a
  leaf tip and pipe a few leaves around each cluster of
  berries. Serves 12 to 16.
  Source:"An Edible Christmas" (A Treasury of Recipes
  for the Holiday) by Irena Chalmers.
  Reformatted by: CYGNUS, HCPM52C

-----
Malama Kau Pono, CYGNUS in Boulder, CO  <12/08 11:10 pm MST>
PRODIGY(R) interactive personal service         12/10/92         6:30 PM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    12/05 12:03 PM

TO:      JOYCE BURTON   (PDPP83A)
FROM:    C MINEAH   (HCPM52C)
SUBJECT: R-MM GOLD PCH BUTTER

---------- Pro-Exchange format from Meal-Master (tm) v6.41

     Title: GOLDEN PEACH BUTTER
Categories: Jellies Holidays
  Servings:  1

      1 x  -Dottie Cross TMPJ72B
      4 lb ripe peaches;
      1 x  pitted and quartered
      1 x  -(about 3-1/2 quarts)
      2 c  water
      2 c  sugar
    1/4 c  lemon juice
      1 x  -Grated zest of 2 lemons
      2 t  ground cinnamon
    1/2 t  ground cloves

  In a large saucepan, bring the peaches and water to a
  boil over a medium heat. Reduce the heat to low and
  simmer, stirring often, until peaches are very tender.
  In a food processor fitted with the metal blade or a
  blender, process the fruit mixture in batches until
  smooth. Return the puree to the saucepan and stir in
  the sugar, lemon juice, lemon zest, cinnamon, and
  cloves. Bring to a boil over medium heat, stirring
  constantly. Reduce the heat to low and simmer,
  stirring often, until thickened and reduced to about 6
  cups, about 30 minutes. Ladle the peach butter into
  hot, sterilized jars, leaving 1/4 inch of headroom.
  Wipe the rims clean and put the lids on the jars.
  Process in a boiling water bath for 10 minutes. Remove
  the jars from the water and cool completely at room
  temperature.  Makes about 3 pints. Source: "An Edible
  Christmas" (A Treasury of Recipes for the Holiday) by
  Irena Chalmers. Reformatted by: CYGNUS, HCPM52C

-----


Malama Kau Pono, CYGNUS in Boulder, CO  <12/05 06:34 am MST>
PRODIGY(R) interactive personal service         12/10/92         6:30 PM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    12/05 11:59 AM

TO:      JOYCE BURTON   (PDPP83A)
FROM:    C MINEAH   (HCPM52C)
SUBJECT: R-MM NEW WAVE EGGNOG

---------- Pro-Exchange format from Meal-Master (tm) v6.41

     Title: NEW WAVE EGGNOG
Categories: Beverages Holidays
  Servings:  1

      1 x  -Dottie Cross TMPJ72B
      4 c  half-and-half
  1 1/2 c  sugar
     12 ea large egg yolks
      2 c  heavy cream
    1/2 c  dark rum
    1/2 c  brandy or cognac
    1/2 c  bourbon or scotch
      1 pt high-quality vanilla ice cre

  In a medium saucepan, combine the half-and-half and
  sugar. Cook over low heat, stirring often, until the
  mixture comes to a low simmer. In a medium bowl, whisk
  the egg yolks till combined. Gradually whisk the hot
  mixture into the yolks. Return the yolk mixture to the
  saucepan. Cook over low heat, stirring constantly with
  a wooden spoon, until the custard lightly coats the
  spoon. (An instant-read thermometer inserted in the
  custard will read 180 degrees F.) Immediately strain
  the custard through a sieve into large bowl. Cool to
  room temperature, then cover with plastic wrap and
  refrigerate until very cold, at least 4 hours or
  overnight. When ready to serve, whip the cream until
  soft peaks form. Stir the whipped cream, rum, brandy,
  and bourbon into the chilled custard. (The eggnog can
  be prepared up to 1 day ahead, covered, and
  refrigerated.) Pour the eggnog into a punch bowl.
  Place the vanilla ice cream in the punch bowl and
  serve.  Makes about 1-3/4 quarts.
  Source: "An Edible Christmas" (A Treasury of Recipes
  for the Holiday) by Irena Chalmers.
  Reformatted by: CYGNUS, HCPM52C

-----

Malama Kau Pono, CYGNUS in Boulder, CO  <12/05 06:19 am MST>
PRODIGY(R) interactive personal service         12/10/92         6:31 PM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    12/04  7:43 AM

TO:      DOLORES MCCANN   (BSWN00A)
FROM:    C MINEAH   (HCPM52C)
SUBJECT: R-MM SPRINGERLE

---------- Pro-Exchange format from Meal-Master (tm) v6.41

     Title: SPRINGERLE
Categories: Desserts Cookies Holidays
  Servings: 48

      1 x  -Kathryn Evans JMSH36B
      4 c  flour
      2 t  baking powder
      4 ea eggs, well beaten
      2 c  sugar
      2 t  boiling water
      2 tb anise seed

   Sift flour; measure; add baking powder and sift again.
   To well-beaten eggs gradually add the sugar, beating
   until very thick.
   Pour boiling water over anise seed and add to egg
  mixture  Stir in the flour.  Chill.
   Roll on a lighly floured board to 1/4 inch
  thickness;>>>  then roll again with a springerle
  roller to make designs.  Cut the cookies at the marked
  outlines and place on an  ungreased cooky sheet.  Let
  dry 6 to 8 hours at room  temperature.  Bake in a
  moderate oven (375) 12 to 15 min.  or until brown.
   Makes 4 dozen cookies. Reformatted by: CYGNUS, HCPM52C

-----
Malama Kau Pono, CYGNUS in Boulder, CO  <12/04 12:09 am MST>
PRODIGY(R) interactive personal service         12/10/92         6:32 PM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    12/05 12:03 PM

TO:      ALL
FROM:    LISA HLAVATY   (FDGN81A)
SUBJECT: R-MM SOUR CREAM CHIX

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

     Title: Sour Cream Onion-Chive Chicken
Categories: Main dish, Poultry
  Servings:  6

           -Lisa Hlavaty fdgn81a
           COATING:
      2 c  Fresh bread crumbs
    1/2 ts Salt
    1/4 ts Cracked pepper
    1/4 ts Onion powder
    1/4 ts Paprika
    1/2 c  Butter or margarine; melted
      1    Frying chicken; cut up
      3 md Onions; cut in half
           SAUCE:
      1 tb Flour
      1 c  Sour cream
    1/4 ts Cracked pepper
           Milk
      2 tb Chopped fresh chives

  Heat oven to 350. Combine all coating ingredients
  except butter. Dip chicken in melted butter; coat with
  crumb mixture. Reserve remaining crumbs and butter. IN
  13x9 inch baking pan place chicken; add onions.
  Sprinkle remaining crumbs over onions; drizzle with
  remaining butter. Bake, basting occasionally for 60 to
  70 minutes or unti fork tender. Remove chicken to
  platter; keep warm. To make sauce, scrape baking pan;
  pour pan drippings into 2 qt sautcpan. Stir in flour.
  Cook over medium high het, stirring occasionally,
  until bubbly, about 1 minute. Reduce heat to medium.
  Stir in sour cream and pepper. continue cooking,
  stirring occasionally, until heated through. If
  needed, add milk unti desired consistency is reached.
  Serve sauce over chicken and onions. Sprinkle with
  chives. Source: Land O Lakes
-----
 12/05 10:20 am :  My very best to you, Lisa
PRODIGY(R) interactive personal service         12/10/92         6:32 PM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    12/05 12:03 PM

TO:      ALL
FROM:    LISA HLAVATY   (FDGN81A)
SUBJECT: R-MM-STICKY CHICKEN

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

     Title: Sticky Chicken
Categories: Main dish, Poultry
  Servings:  4

-------------------LISA HLAVATY  FDGN81A-------------------
      8    Half chicken breasts w/bone
     12 oz Jar apricot preserves
      8 oz French or russian dressing
      1    Env. onion soup mix

  Place chicken in pan that just fits the breasts
  without too much overlapping. Mix other ingredients
  together well and pour evenly over chicken. Bake in
  325 oven for 1 hour. Check after 45 minutes, if
  chicken is getting too brown, place foil tent over it
  for last 15 minutes. Serve with rice.

-----
 12/05 11:01 am :  My very best to you, Lisa
PRODIGY(R) interactive personal service         12/10/92         6:33 PM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    12/03  2:45 PM

TO:      ALL
FROM:    LISA HLAVATY   (FDGN81A)
SUBJECT: R-MM-STROGANOFF BUND

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

     Title: Stroganoff Bundles
Categories: Main dish, Ground beef
  Servings:  6

           -Lisa Hlavaty Fdgn81a
  1 1/4 lb Ground beef
      1 md Green pepper, chopped
      1 md Onion, chopped
      1 md Carrot, shredded
      8 oz Sour cream
      2 ts Flour
      1 ts Worcestershire sauce
    1/8 ts Garlic salt
    1/2    Of a 17 1/4 oz package
           Frozen puff pastry, 1 sheet
           Thawed
      1    7 1/2 oz. can semi condensed
           Cream of mushroom soup

  In a skillet cook beef, green pepper, onion, and
  carrot till meat is brown and onion is tender; drain
  off fat. Combine 1/2 cup of the sour cream, flour,
  worcestershire sauce, and garlic salt. Stir into meat
  mixture. Roll puff pastry into an 18x12 inch
  rectangle.Cut into six 6-inch squares. Spoon about 1/6
  of the filling into the center of each square. Moisten
  edges of squares. Fold all 4 corners of each square to
  center. Seal edges by crimping. Place in an ungreased
  shallow baking pan. Bake in a 375 oven about 25
  minutes or till golden. Meanwhile, make the sauce.
  Combine the soup and remaining sour cream. Heat
  through over low heat. Spoon sauce over bundles.
  Source: Cooking For Friends

-----
 12/03 12:38 pm :  My very best to you, Lisa
PRODIGY(R) interactive personal service         12/10/92         6:36 PM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    12/06  3:26 PM

TO:      ALL
FROM:    LISA CRAWLEY   (TSPN00B)
SUBJECT: R-MM:HANNUKAH CANDLE

Hello to all!  I thought this might interest some of you for
your table this holiday season!
---------- Recipe via Meal-Master (tm) v7.00 (*P)

     Title: Channukah Candle Salad
Categories: Jewish, Salads
  Servings:  4

-------------------LISA CRAWLEY  TSPN00B-------------------
      2    Bananas
      4    Slices canned pineapple
      4    Orange gumdrops
      4    Strips green pepper
           Lettuce
           Mayonnaise
-------------------------VARIATION-------------------------
      2    Red apples
-----------------------VARIATION #2-----------------------
           Asparagus tips
           Lettuce
           Carrots
           Water cress
           Olives
           Radishes
           Parsley
           French dressing

  Cut bananas in half and remove tips.  Stand upright in
  pineapple centers. Top with gumdrop to represent
  flame.  Pour a little mayo. from tip of each candle to
  represent melted wax.  Arrange strip of pepper for
  handle, making a loop fastened into pineapple at base
  of candle.

  VARIATION:  Cut red apples in 2 without paring and
  remove cores.  Set a half banana into center to
  represent candle, top with gumdrop and pour mayonnaise
  down side of candle.

  VARIATION #2:  Use canned asparagus tips for candles.
  Arrange flat on a flattened lettuce leaf or finely
  shredded lettuce.  Make tips of carrot to represent
  flame, garnish with water cress, olives, radishes, and
  parsley. Serve with French dressing.  Serve
PRODIGY(R) interactive personal service         12/10/92         6:36 PM

  individually or arrange on a long platter.

-----
Happy Holiday Season!

RSVP: Recipes Shared Very Proudly!
Lisa/aka Teaspoon/Cedar Rapids, IA.
PRODIGY(R) interactive personal service         12/10/92         6:36 PM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    12/05  6:44 PM

TO:      ALL
FROM:    LISA CRAWLEY   (TSPN00B)
SUBJECT: R-MM:HOWARD COSELL

Anybody remember this one from last yr. ?  I think I'll do
it just for nibbling over the holidays!
---------- Recipe via Meal-Master (tm) v7.00 (*P)

     Title: Monday Night Snack Cake or Howard Cosell Beer
Categories: Appetizers
  Servings: 10

-------------------LISA CRAWLEY  TSPN00B-------------------
           -A BIG MOUTHFUL
      1 lb Ham; diced; cooked
      1 lb Brick Cheese; diced
      1 lb Bacon; raw, diced
      1 bn Green onions; chop;inc tops
      1 ts Salt
     12    Eggs
  2 1/2 c  Flour
  Dice and chop first four ingred.; set aside.  In lg.
  mixing bowl, add the eggs and salt, beat well.
  Gradually add flour and stir in rest of chopped
  ingred.  Pour into well-greased and floured 10" tube
  pan.  Bake at 325 for 1 1/2 hrs.  Do not pour off
  foamy grease. Let stand 25 min. before removing from
  pan. May be sliced and served cold or cubed and picked
  for hors d'oerves while watching football and drinking
  beer.
   The answer to any hostess' prayers as nice snack to
  serve when guests are watching instant replays and
  have no time between games to sit down to eat a hot
  snack.
   NOTE: Half recipe makes sm. Bundt pan size snack.
  Serves 10 generously and 20 as hor d'oeurves.

-----
RSVP: Recipes Shared Very Proudly!
Lisa/aka Teaspoon/Cedar Rapids, IA.
PRODIGY(R) interactive personal service         12/10/92         6:37 PM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    12/09  5:23 PM

TO:      ALL
FROM:    LISA HLAVATY   (FDGN81A)
SUBJECT: R-ROAST W/HORSERADIS

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

     Title: Roasted Beef with Horseradish Cream
Categories: Main dish, Meats
  Servings:  7

-------------------LISA HLAVATY  FDGN81A-------------------
    1/4 c  Vegetable oil
      2 tb Cider vinegar
      1 ts Salt
      1 ts Pepper
      1 tb Prepared horseradish
      1 ts Garlic;minced
    1/4 c  Chopped fresh parsley
  3 1/2 lb Beef chuck roast
---------------------HORSERADISH CREAM---------------------
    1/2 c  Dairy sour cream
    1/2 c  Mayonnaise
    1/4 ts Salt
    1/4 ts Pepper
      1 tb Prepared horseradish
      1 ts Lemon juice
      1 ts Dijon mustard
    1/4 c  Fresh parsley

  In dutch oven stir together all marinade ingredients
  except parsley and roast; stir in parsley. Place roast
  in marinade; turn to coat all sides with marinade.
  Cover; refrigerate overnight. Heat oven to 350. Bake
  roast in marinade for 1 1/2 to 2 hours or unti roast
  is fork tender. Meanwhile, in small bowl stir together
  all horseradish cream ingredients except parsley. Stir
  in parsley. Cover, refrigerate unti ready to serve.
  serve over carved roast. Source: Land O Lakes

-----
 12/09 04:33 pm :  My very best to you, Lisa
PRODIGY(R) interactive personal service         12/10/92         6:38 PM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    12/08  3:43 PM

TO:      LISA HLAVATY   (FDGN81A)
FROM:    IRWIN SOLOMON   (JJGF65A)
SUBJECT: ZOOOP 4 PRINCESS

---------- Recipe via Meal-Master (tm) v7.02

     Title: Red Cabbage Soup  I.E.S.JJGF65A
Categories: Soups, Cabbage
  Servings:  6
------------------------------PHILLY.INQUIRER---------------
---------------
      6 c  Beef stock                          3 tb Honey
      2 lb Red cabbage,shredded              1/2 c  Raisins
      3    Cooking apples diced                1 c  Plain
yogurt
      1    Large onion,coarsely chopped             Chopped
parsley
    1/4 c  Cider vinegar

      In a 5 quart soup pot,combine the
  stock,cabbage,apples and onion.Bring to a boil:reduce
  heat,cover and simmer 30 minutes.
      Stir in vinegar,honey,and raisins.Cook 10 minutes
  more.Serve hot,topping each serving with a dollop of
  yogurt and sprinkling of parsley.Makes 6 to 8
  servings........

-----
Your Link To The Philly.Inquirer Irwin E. JJGF65A 12/08/92
03:37 pm