Software Vault: The Diamond Collection

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MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Mincemeat (Real Meat) Categories: Cyberealm, Desserts, Meats Yield: 20 pints 1 lb Beef [for stewing] 2 c Water [boiling] 1 ts Salt 4 c Apples [chopped] 1/2 pk Raisins [seeded] 1 pk Raisins [unseeded] 1 c Orange peel [grated] 1 c Citron 1/2 lb Suet [chopped] 1 c Molasses 1 c Sugar 2 c Coffee [prepared strong] 1 c Cider (or fruit juice) 1 ts Cinnamon 1 ts Nutmeg 1/2 ts Cloves [ground] 1/2 ts Allspice 1) Simmer beef in water and salt `til very tender, drain & reserve stock and chopped meat. 2) Combine in a large kettle the meat, the remaining ingredients, and 1 cup of the beef stock, stirring over low heat `til thoroughly mixed. 3) Continue cooking over low heat for about 2 hours or most of the liquid is absorbed, stirring occasionally during cooking and more often as mixture thickens. Source: Ms. Cindy Hazelton Clayton NY from an original Fannie Farmer Cookbook that was published in 1896 retyped by Fred Goslin in Watertown NY on Cyberealm Bbs home of KOOKNET @ (315) 786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Mincemeat (Real Meat) #2 Categories: Cyberealm, Desserts, Meats Yield: 20 pints 4 lb Beef [lean & chopped] 2 lb Suet [chopped] 3 lb Brown sugar 2 c Molasses 2 qt Cider 3 lb Currents 4 lb Raisins [seeded] 1/2 lb Citron [chopped] 2 qt Apples [sliced & peeled} 1 qt Brandy 1 tb Cinnamon 1 tb Mace 1 tb Clove [powdered] 1 ts Nutmeg 1 ts Allspice 2 ts Salt 1) In a large kettle, combine the beef, suet, brown sugar, molasses, cider, currents, citron and raisins, cooking slowly over low heat `til the sugar and citron melt... 2) Add the prepared apples to the mincemeat and cook until the apples are tender... 3) Add the remaining ingredients and stir `til well mixed. Source: Ms. Cindy Hazelton Clayton NY from an original Fannie Farmer cookbook published in 1896 retyped by Fred Goslin in Watertown NY on Cyberealm Bbs home of KOOKNET @ (315) 786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: CAMPERS PIZZA PIE Categories: Italian, Main dish, Cyberealm, Kooknet Yield: 4 servings 8 Pizza or spaghetti 1/4 Mozzarella cheese 1 Wheat bread Pepperoni Using the pie iron,take two slices of bread,put 1 1/2 tablespoons pizza sauce on one slice of bread.Top with Mozzarella cheese and sliced pepperoni.Place other side of bread on top and butter outer sides of bread.Put sandwich into pie iron and place in coals of fire.Cook until bread is toasted. Posted by Michael Prothro, Mike's Resort BBS on Kook-Net Recipe Network MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: MAKE AHEAD ROLLED UP PIZZAS Categories: Italian, Cyberealm, Kooknet Yield: 6 servings 18 Slices bread 1/2 Cup tomato sauce 1/2 Tsp. italian herbs 1/2 Stick melted butter 1 1/2 Cups grated mozzarel 1/2 Cup chopped black olives Several dashes thyme Cut crusts from bread and roll out each slice with a rolling pin. Combine remaining ingredients except butter and stir to blend well.Spread each bread slice with some of the mixture and roll up jelly roll fashion (fasten with a toothpick if necessary).Brush each roll with melted butter.Put on a baking sheet and chill until serving time.When ready to serve,put roll ups in a preheated- heated 400 degree oven for 12 to 15 minutes.Serve hot with chilled soup. Posted by Michael Prothro, Mike's Resort BBS on Kook-net Recipe Network MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: PIZZA BY THE FOOT Categories: Italian, Cyberealm, Kooknet Yield: 6 servings 2 Mild italian sausage 1 Loaf (1 lb.) unslice 1 T italian seasoning 1/4 Shredded provalone c 1/2 T water 15 Oz. pizza sauce 1/2 T garlic powder 2 Pk(8 oz.) shredded Mozarella cheese Place sausage and water in shallow pan.Cover and bring to boil. Reduce heat to low and simmer 10 to 12 minutes.Drain,cool slightly and cut into 1/4" slices.Slice bread in half lengthwise and lay cut side up on cookie sheet.In small bowl,stir together pizza sauce and seasonings.Spread evenly on each cut bread half.Spread each half with onion,sausage and cheeses.Bake @ 350 degrees 20 to 25 minutes or until cheese is melted and lightly browned.Makes 6 servings. Posted by Michael Prothro, Mike's Resort BBS on Kook-Net recipe network MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Cracker Dressing with Sausage and Smoked Oysters Categories: Poultry, Side dishes, Cyberealm Yield: 1 servings 1 lb Pork sausage 1 lb Saltine crackers 3 c Chicken stock; hot 1 c Onion; chopped 1 c Celery; chopped 2 tb Butter 4 ts Sage; rubbed 2 ts Thyme (leaves) 1 tb Parsley 1/2 ts White pepper 2 cn Smoked oysters; drained Recipe by: Randy Pollak Cook sausage in a medium frying pan, chopping and stirring with a wooden spoon to crumble. Remove sausage reserving about 2 tablespoons of fat. Add butter heat until melted, then add onions and celery. Saute until onions are soft and translucent. In a very large mixing bowl, add crackers and crush into small pieces. Add all remaining ingredients except for chicken stock. Mix until thoroughly combined. Add chicken stock and stir until well moistened. Use as a stuffing for poultry or transfer to a baking dish and bake at 350-degrees for about 1 hour or until done. From Randy Pollack MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Oysters Randall Categories: Appetizers, Fish, Cyberealm Yield: 12 servings 10 oz Spinach, frozen; chopped 1/2 c White wine 2 oz Bacon; chopped 1/4 c Onion; chopped fine 1 Garlic clove; minced 12 md Oysters; *see note 1/2 c Heavy cream 1/2 ts Thyme 1 oz Hazelnut liqueur 4 oz Swiss cheese; grated 2 oz Asiago cheese; grated White pepper; to taste 1 Egg; beaten slightly 1 tb Water 1/2 pk Puff pastry Recipe by: Randy Pollak In a medium saucepan, add frozen spinach and wine. Cook covered over low heat until done. Cool and drain by squeezing spinach with hands or cheesecloth, reserving liquid. In a medium saute pan, cook bacon until almost done, then add onions and garlic, continue cooking until onions are golden. Remove bacon mixture from pan and add cooking liquid from spinach. Open oysters (be sure to keep the 1/2 shell you will not be using near to 1/2 shell containing oyster) draining liquid into pan also. Add thyme and boil over medium heat until reduced to about 1/4 cup. Add cream and hazelnut liqueur; continue cooking until mixture is thickened and reduced a bit. Season to taste with white pepper. In a medium mixing bowl, combine spinach with bacon mixture and cream sauce. Stir until thoroughly combined. Top each oyster with 1-2 tablespoons of spinach mixture. Sprinkle with swiss cheese and half as much asiago cheese. Roll puff pastry accordingly. Using the 1/2 shell as a template, set on top of pastry and cut out, then lift the piece of pastry and put on top of corresponding oyster. Continue doing this until all oysters are topped with pastry, discard unneeded 1/2 shells. Beat egg with 1 tablespoon of water and with a pastry brush, brush tops of each oyster. Place oysters on a baking sheet and bake in a 400-degree oven for 30-40 minutes or until pastry is a dark golden brown. Serve immediately. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Steamed Artichokes with Orange Aioli Dipping Sauce Categories: Cyberealm, Kooknet, Vegetables Yield: 8 servings 8 lg Artichokes 2 c Mayonnaise 8 Garlic cloves; minced 2 tb Olive oil 1 tb Orange juice, frozen concent 1 tb Orange zest Recipe by: Donald Cope, Doubletree Hotel, Monterey Prepare artichokes in the following manner: Discard lower leaves and stems and steam upright 30-45 minutes or until base can be pierced with a sharp knife. Drain inverted and chill. Make aioli by combining remaining ingredients and chill. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Baby Artichoke Calvados Saute Categories: Meats, Kooknet, Cyberealm, Vegetables Yield: 6 servings 2 1/2 lb Baby artichokes 1 1/2 lb Pork loin scallops 6 oz Butter; clarified 3/4 lb Apple slices 2 1/2 oz Green onions; sliced 1 1/2 ts Garlic; minced 1 tb Sage; chopped 3 oz Calvados (or other apple bra Chicken stock; as needed Salt; to taste Garnish: sage leaves Recipe by: Donald Cope, Doubletree Hotel, Monterey Wash, trim and halve artichoke hearts. Store in acidulated water. For each serving, saute 4oz pork in butter. Remove from pan and hold warm. Saute 8-10 artichoke halves in pan, about 5 minutes. Add portions of apples, onions, sage, apple brandy and toss. Moisten with chicken stock and season with salt. Add serving of pork and toss again. Remove to serving plate and garnish with sage leaves. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Space Needle Blast-Off Punch Categories: Beverages, Cyberealm Yield: 1 servings 1/2 oz Orgeat syrup 3/4 oz Orange curacao 1 1/2 oz Sweet and sour 1 1/2 oz Orange juice 1 1/2 oz White rum 1 oz Rum Garnish: stemmed maraschino Recipe by: Space Needle Restaurant, Seattle Combine all ingredients. Shake well and pour over ice in Tom Collins glass. Garnish. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Rainbow Holiday Cup Categories: Beverages, Cyberealm Yield: 1 servings 1 1/2 oz Rum 1/4 oz Cinnamon schnapps 4 oz Orange juice 2 ds Bitters 2 ds Grenadine Soda water Garnish: cinnamon stick and Recipe by: Dale DeGroff, Rainbow, New York City Pour all ingredients over ice in stemmed goblet. Stir gently and garnish. May also be served hot (heat and serve in punch glass). MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Cereal Kisses Categories: Cyberealm, Cookies Yield: 3 dozen 2 Egg Whites 1 c Sugar 1/2 ts Salt 1/2 ts Almond Extract 1 c Coconut, shredded 2 c Cereal, flaked 1. Beat egg whites until light, gradually beat in sugar and salt and continue beating until stiff. 2. Add flavoring and fold in coconut and cereal. 3. Drop from tip of a teaspoon onto greased cookiesheets. 4. Bake in 350 F oven for 15 -20 minutes. Out of Rumford Complete Cookbook Typed by Brigitte Sealing MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Cream Cheese Cookies Categories: Cyberealm, Cookies Yield: 5 dozen 2/3 c Butter 1/2 c Sugar 2 Eggg Yolks 1/4 lb Cream Cheese 1/2 c Sour Cream 3 1/2 c Flour 2 ts Baking Powder 1. Cream butter until light; adding sugar and egg yolks, one at a time. 2. Work in cheese smoothly; add sour cream and flour and baking powder. 3. Chill at least three to four hours. 4. Roll very thin on flowered board, cut to desired shapes and bake on ungreased cookie sheets in 350 -375 F oven about 12 minutes. From Rumford Complete Cookbook Typed by Brigitte Sealing MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: HAMMIN DI PESACH (LAMB, MEATBALLS & SPINACH FOR PASSOVER) Categories: Meats, Jewish, Italian, Kooknet, Cyberealm Yield: 1 servings 1 Chicken breast (2 halves) -ground 4 ts Olive oil 1 Egg; slightly beaten 2 tb Matza meal* 8 c Chicken broth -salt -freshly ground black pepper 1 ds Nutmeg 2 1/2 lb Lamb,breast of or rib chops 2 Garlic cloves; sliced 2 Parsley, Italian sprigs -coarsely chopped 1 c -Warm water 2 lb Spinach,cooked and slightly -drained 4 Matzot;regular, broken into -large pieces * Matza meal and Matzots may purchase in some supermarkets and Jewish grocery stores. (The word Hammin (or Hammim) is derived from the Hebrew adjective Ham or warm which describes certain dishes that are kept warm for prolonged periods of time...In Pitigliano, however Hammin was the classic one-course meal for Passover that both rich and poor used to make. The only difference between the versions was the in the cuts of meat used. Poor people used breast of lamb..and meatballs made with beef(when the cost of ground beef was a fraction of the cost of chicken.) People who didn't have to worry about the cost used tiny rib chops from baby lamb and chicken balls." Combine ground chicken, 1 Tbsp olive oil, egg, matza meal and 2 Tbsp broth in small bowl. Add salt, pepper and nutmeg to taste and mix well. In large pot, place the lamb with remaining oil, sprinkle with 1 tsp salt and 1/4 tsp pepper and lightly brown for 2-3 minutes. Add garlic, parsley and 1 cup of warm water. Form many tiny bowls with the ground chicken mixture and gently add to pot with lamb. Cover and simmer 1 to 1/2 hours. Add spinach and 1 Tsp salt and simmer, covered, 15 minutes longer. Transfer the lamb chops, half the spinach and most of the gravy to a hot serving dish and keep warm. Add remaining broth to pot and bring to a boil. Add matza pieces and cook 4 to 5 minutes. Turn the heat off and let stand 5 minutes before serving as a soup. Serve the lamb and spinach as the main dish. SERVES: 6-8 Source: _The Classic Cuisine of the Italian Jews_ MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: BOTSFORD INN'S HONEY BAKED HAM WITH CUMBERLAND SAUCE - DK Categories: Christmas, Cyberealm, Kooknet, Meats Yield: 8 servings? 1 Whole or half ham 2 c Pineapple juice 1 c Honey 1 c Brown sugar 1 qt Hot water 1 c Currants Thinly peeled rind of 1 -orange Thinly peeled rind of 1 -lemon 1/3 c Cornstarch dissolved in -1/2 c water 1/2 c Firmly packed brown sugar Juice of 1 orange Juice of 1 lemon 1/3 c Red currant jelly 1/4 c Port wine Black cherries, if desired Place ham in large roasting pan and pour pineapple juice and honey over top. Sprinkle with brown sugar. Bake at 325' two hours. Meanwhile, to make sauce: In large saucepan, pour hot water over currants and let stand until plumped, about 20 minutes. Cut orange and lemon rinds into very fine julienne about 3/4 inch long; poach in simmering water 20 minutes. Drain, discarding water, and set aside. Stir cornstarch mixture into currants and water; cook, stirring constantly, over medium heat until sauce has thickened and become transparent. Add brown sugar, orange and lemon juice, jelly and wine; stir until jelly is melted and add prepared orange and lemon rinds and black cherries. Serve warm over ham slices. Makes about five cups of sauce. Di Note: The Botsford Inn is a very nice, old fashioned restaurant located in Farmington, Michigan. I had this there and really liked it and managed to squeeze the recipe out of the chef. Di Pahl's personal recipes-1994 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: PEANUT BUTTER PIE #2 Categories: Pies, Desserts, Cyberealm, Kooknet Yield: 1 servings 8 oz Cream Cheese 1 c Crunchy Peanut Butter 16 oz Whipped Topping 1 1/2 c Sifted Powdered Suga 2 ea 9-in Graham Cracker 1 x Garnish: chocolate s Combine cream cheese and peanut butter in a large mixing bowl; beat at medium speed of an electric mixer until light and fluffy. Gradually add whipped topping and powdered sugar, and continue beating until smooth. Spoon filling into prepared crusts. Cover and freeze at least 8 hours. Garnish, if desired. Source: Special Holiday Issue; Southern Living; Home For The Holidays, '89 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Kate's Kiss Off Chocolate Peanut Pie Categories: Pies, Cyberealm, Kooknet Yield: 8 servings MMMMM--------------------------FILLING------------------------------- 8 oz Softened cream cheese 1 c Sugar 1 c Creamy peanut butter 2 tb Butter, melted 1 c Heavy cream 1 tb Pure vanilla extract MMMMM--------------------------TOPPING------------------------------- 4 oz Semisweet chocolate 2 tb Butter 2 tb Salad oil 1/8 ts Pure vanilla extract Crushed peanuts (opt White chocolate shav Dark chocolate shavi For the crust, crush the wafers and pat the crumbs into a greased 9" pie pan, pressing evenly ont the bottom and sides. For the filling, whip the cream cheese until fluffy. Slowly mix in the sugar, peanut butter, and melted butted. Whip the cream and vanilla until firm. Blend 1/3 cup of the whipped cream into the peanut butter mixture. Fold this mixture into the remaining whipped cream until totally blended. Fill the pie shell, smooth the top, and chill in the freezer for at least 20 minutes. For the topping, combine all but the optional ingredients and melt them in the top of a double boiler until the chocolate melts. Cool slightly. Spread the mixture on the cooled peanut butter pie, starting from the center and working out. Chill or freeze until ready to serve. If desired, decorate the top with crushed peanuts and white and dark chocolate shavings before serving. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: VERY SPECIAL CHAMPAGNE COCKTAIL Categories: Beverages, Cyberealm, Kooknet Yield: 8 servings 2 (1/2 pint) baskets fresh -raspberries 2 tb Sugar 1/2 c Plus 2 T raspberry liqueur 1/4 c Cognac or other brandy 8 Sugar cubes 1 (750 ml) bottle chilled -brut Champagne Fresh raspberries Lemon peel strips Combine 2 baskets raspberries and 2 tablespoons sugar in medium bowl. Mash berries lightly with fork. Let stand 15 minutes. Mix in liqueur and brandy. Pour into jar. Cover and let stand in dark cupboard 3 days. Strain raspberry mixture, pressing on solids with spoon to extract as much liquid as possible. (Can be made 1 month ahead. Cover and chill.) Place one sugar cube in each of eight 6-oz Champagne flutes. Pour 2 tablespoons raspberry mixture over each sugar cube. Pour Champagne over to fill glasses. Garnish each with raspberries and lemon peel. From the North Champagne & Ile de France regions of France. Bon Appetit/May 94 Typed by Didi Pahl MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: RUSSIAN BLACK BREAD Categories: Breads, Breakfast, Cyberealm, Kooknet Yield: 1 servings MMMMM------------------MICHAEL HATALA RJHP21A----------------------- MMMMM---------------------FOR 1-1/2 LB. LOAF-------------------------- 1 pk Yeast 1 tb White sugar 1 1/2 c Bread flour 1 1/2 c Medium rye flour 1/4 c Whole wheat flour 1/2 c Unprocessed bran fla 1 tb Caraway seeds 1 ts Salt 1 ts Instant coffee powde 1/4 ts Fennel seeds MMMMM----------------HEAT THE FOLLOWING OVER LOW--------------------- MMMMM-----------------HEAT; STIRRING FREQUENTLY---------------------- MMMMM-----------------TILL CHOCOLATE AND BUTTER---------------------- MMMMM------------------MELT. COOL TO 105-115 F----------------------- 1 c Plus 2 Tbsp water 2 tb Molasses 2 tb Cider vinegar 2 tb Butter 1/2 oz Unsweetened chocolat Add all ingredients to the pan, select white bread and push start. From Loafing It by DAK MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: GERMAN PANCAKE Categories: Breakfast, Cyberealm, Kooknet Yield: 4 servings 1/2 c Flour 1/2 c Milk 2 Eggs, slightly beate 1 Pinch nutmeg Mix ingredients together until smooth. Melt 4 Tbsp butter in a 9-1/2 inch pie pan (glass works best). Add mixture to pan and bake at 425 degress in a preheated oven. Bake for 15-20 minutes or until golden brown. Squeese lemon juice generously over the pancake and then sprinkle powdered sugar over it. Cut into quarters and serve hot. Also good with fresh or canned fruit spooned over the pancake. Enjoy. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: DANISH HASH WITH FRIED EGGS (BIKSEMAD) Categories: Breakfast, Meats, Cyberealm, Kooknet Yield: 4 servings 1/2 c Butter or margarine (1/4 lb.) 2 Large onions, finely Chopped 2 c Peeled cooked potatoes, Cut in 1/2 inch cubes 3 c Cooked lean beef, cut in 1/2 inch cubes 1/4 c Regular strength beef broth 1 ts Worcestershire 1/2 ts Salt 1/8 ts Pepper 4 Eggs Butter lettuuce and Tomatoes for garnish Coarse (kosher-style (optional) In a wide frying pan over medium heat, melt 3 tablespoons of butter. Add onions and cook slowly, stirring occasionally, until they are limp and golden (about 15 minutes). When onions are cooked, transfer to another container and keep warm. Then, in the same frying pan over medium-high heat, melt 3 tablespoons more of the butter and cook potatoes, turning as needed to brown on all sides; add to onions and keep warm. Add 1 tablespoon more butter to the pan and cook beef, stirring occasionally, until it is browned and heated through. Add beef to container with onions and potatoes; keep warm. Again using the same frying pan add broth, Worcestershire, salt, and pepper. Cook over high heat until reduced by about half; then pour over hash mixture. Mix lightly but thoroughly. Using the same pan, melt 1 to 2 tablespoons butter and fry eggs until done as desired. Spoon hash onto a warm platter and arrange eggs on top. Garnish with the lettuce and tomatoes. Serve with coarse salt, if you wish. Makes 4 to 6 servings. Biksemad (bick-sa-mod) is the Danish name of this delicious beef and potatoe hash. It makes a delightful entree for a casual supper or brunch. From the "Sunset Scandinavian Cook Book", published by Lane Publishing Co., Menlo Park, California. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Christmas Angel Cookies Categories: Cookies, Desserts, Christmas, Kooknet, Cyberealm Yield: 1 servings 1/2 c Shortening 1/2 c Cream cheese, softened 1 c Light brown sugar,* 1/2 c Granulated sugar 2 Eggs 3 c Flour 1/2 ts Baking soda 1/2 ts Salt 1 tb Vanilla 2 c Candied fruit, mixed 2 c Broken pecans or almonds * firmly packed The cream cheese gives these cookies a smooth texture, while the fruits sparkle and sweeten the flavor. Nice for using the candied fruits that didn't make it into the fruit cake. Preheat oven to 350°. In a large bowl, cream shortening and cream cheese until smooth and fluffy. Add sugars and eggs, mixing well. In a separate bowl, sift flour, baking soda and salt together. Add flour mixture to egg and sugar mixture; add vanilla. Mix well. Add candied fruit and nuts. Drop by rounded spoonfuls onto lightly oiled cookie sheet and bake at 350° for about 10-12 minutes. The cookies will be just browned at the edges. Hint: You may have to mix candied fruit and nuts in with your hands; a little shortening on your fingers will keep the mixture from sticking. Yield: 3 dozen. Irene Holloway, Chevy Chase, MD Randy Shearer MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Brown Cookies Categories: Cookies, Desserts, Cyberealm, Kooknet Yield: 60 cookies 2/3 c Molasses 2 1/2 tb Honey 1/2 c Lard 3/4 c Sugar 4 c All purpose flour 2 ts Cinnamon 1/4 ts Salt 1 ts Baking powder 1/2 ts Baking soda 2 ea Eggs, lightly beaten 1 1/3 c Whole blanched almonds 1 c Diced candied lemon peel 1 ea Egg yolk Combine molasses, honey, lard and sugar in a heavy sauce pan. Place over medium heat and cook, stirring occasionally, until mixture begins to foam and bubble. Remove from heat and let cool 15 minutes. In a large bowl combine flour, salt, baking soda, and baking powder. Add whole eggs to molasses mixture; pour at once into flour mixture. Stir until a soft dough forms. Divide dough in half. Wrap each half separately in plastic wrap. Refrigerate at least 2 hours (preferably over night). Preheat the oven tp 400 degrees F. Roll out half piece of dough at a time on a heavily floured board to thickness of about 1/8 inch. Cut into rectangles about 2x3 inches in size. Place on a greased baking sheet. Beat egg yolk with 2t water. Brush cookies with egg mixture. Decorate the tops of cookies with almonds and candied lemon peel. Bake for 6 to 8 minutes, watching closely because these bake very quickly and will burn before you know it. Posted by Michael Prothro, Mike's Resort BBS, Fayetteville, AR 501-521-8920 on Kook-Net recipe network MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Foolproof Dark Chocolate Fudge Categories: Cyberealm, Candies, Christmas Yield: 2 pounds MMMMM---------------------FROM LINDA FIELDS-------------------------- MMMMM-----------------CYBEREALM BBS 315-786-1120---------------------- 3 6 oz pkgs semisweet chocol- -ate chips 1 cn 14 oz sweetened condensed -milk, EAGLE BRAND (tm) 1/2 To 1 cup chopped nuts 1 1/2 ts Vanilla 1. In a heavy saucepan, over low heat, melt the chips with the sweetened condensed milk and salt. Remove from heat; stir in nuts and vanilla. Spread evenly in a wax paper-lined 8 or 9 inch square pan. Chill 2 hours. 2. Turn fudge onto a cutting board, peel off waxed paper and cut into 2" squares. Store loosely at room temperature. ====================================================================== == VARIATIONS: Microwave: In a 1 quart glas measure, combine chips with milk. Microwave on full power 3 minutes. Stir until chips are smooth and are melted. Stir in remaining ingredients. Resume as above. Creamy Dark Chocolate Fudge: Melt 2 cups miniature marshmallows with chips and milk. Proceed as above. Milk Chocolate Fudge: Omit 1 package of semisweet chips and add one cup of milk chocolate chips. Proceed as above. White Chocolate Fudge: Use 3 6 oz packages of white chocolate chips instead of the semisweet chips. Proceed as above. Creamy Milk Chocolate Fudge: Omit 1 package semisweet chocolate chips, and add 1 cup milk chocolate chips and 2 cups miniature marshmallows. Proceed as above. Mexican Chocolate Fudge: Reduce vanilla to 1 tsp. Add 1 T instant coffee and 1 t. ground cinnamon to sweetened condensed milk. Proceed as above. Butterscotch Fudge: Omit chocolate chips and vanilla. In a heavy saucepan melt 2 12 oz. packages of butterscotch chips with sweetened condensed milk. Remove from heat; stir in 2 T white vinegar, 1/8 tsp. salt, 1/2 tsp. maple flavoring, and 1 cup chopped nuts. Proceed as above. Source: "Treasury of Christmas", 1989 Typed in MM format by Linda Fields, Cyberealm BBS and home of Kook-Net Watertown, NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Kekstorte (German Cookie Cake) Categories: Cyberealm, Cakes Yield: 1 cake 1 Egg 6 oz Sugar 1 ts Vanilla 2 1/8 oz Cocoa powder 5 1/3 oz Coconut Grease* 1/4 c Rum 35 Buttercookies, square Slivered Almonds to Decorate 1. Cream the egg, sugar and vanilla until foamy. 2. Melt the coconut grease and let it cool off a little. Add the eggmix and stir well. 3. Take a bread form and line it all around, up to the top, with waxpaper. 4. Put in one layer of cookies, cut some for the ends. 5. Add a 1/2 layer of cocoa creme, than cookies, than creme until all is gone, ending with creme. 6. Put into refridgerator over night and decorate before serving. 7. Serve thin slices ,this is very rich!! From Ingrid Rudolph, my sister in law Translated By Brigitte Sealing MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Little Joe's Scramble - from the Little Joe Restaurant Categories: Breakfast, Main dish, Cheese/eggs, Cyberealm, Kooknet Yield: 6 servings 3 tb Peanut oil 1 Chopped onion 1 lb Lean ground beef 1 lb Blanched, drained and Chopped spinach Salt Tabasco 4 Eggs, lightly beaten 4 tb Grated parmesan cheese Heat the oil in a large skillet. Add the onion, and saute over medium heat until soft. Add the beef, using a fork to break it up into small bits. Cook until the redness is gone. Add the spinach, and mix well. Cook, stirring, for 3-4 minutes. Add salt to taste. Mmix the Tabasco with the eggs. Pour over the beef mixture, and cook, stirring until the eggs are set. Remove from heat, transfer to a warm platter and sprinkle with parmesan. Posted by Joel Erlich MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Roquefort Cheese Dip Categories: Dips, Appetizers, Kooknet, Cyberealm Yield: 2 cups 1/2 lb Roquefort cheese (room temp) 3/4 lb Cream cheese cut into pieces (at room temp) 3/4 ts Garlic, minced 3/4 ts Worcestershire Sauce 3/4 ts Tabasco sauce Use an electric mixer to beat the Roquefort in a medium bowl until smooth. Greadually beat in the cream cheese. Add the remaining ingredients and beat until well combined and smooth. Serve at room temperature. Posted by Joel Erlich, Kook-Net Cooking conference, Cyberealm BBS 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: "Gold Room" Scones Categories: Kooknet, Cyberealm, Breads, Muffins Yield: 20 scones 3 2/3 c Flour 1/2 c Sugar 1 1/2 tb Baking powder 1 ts Salt 1/2 c Butter 2 Eggs 3/4 c Whole milk 3/4 c Raisins 1/3 c Honey Preheat the oven to 425F. Combine the flour, sugar, baking powder, and salt in a large bowl. Mix well. Cut the butter into the flour mixture with a pastry blender until the mixture resembles coarse cornmeal. Add the eggs, milk and raisings. Stir quickly with a fork until the dough leaves the sides of the bowl and forms a ball. Spoon onto an ungreased cookie sheet to form the desired number of scones. Leave at least 1" between the scones. Bake until golden (about 12-15 minutes). Remove to a wire rack, and brush immediately with honey. Serve at once with butter, jam and whipped cream. Posted by Joel Erlich, Kooknet Recipe Network, Cyberealm BBS Watertown, NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: The World's Finest Leg of Lamb Categories: Kooknet, Cyberealm, Meats Yield: 6 servings 1 4 1/2 lb leg of lamb 3 Cloves Garlic Olive oil Black pepper, ground 6 Fresh rosemary sprigs Trim the excess fat on the meat, but leave a thin layer. Make 1" slits all over the meat, and insert a slice of garlic into each slit. Rub well with a liberal coating of olive oil, and then coat heavily with salt and pepper. Wrap securely with plastic wrap, and refrigerate for at least several hours - the longer, the better! Preheat the oven to 500F. Heat an oven-proof skillet large enough to hold the lamb comfortably. Remove the lamb to a platter, and pour off all but 1 T. olive oil. Cover the bottom of the pan with the rosemary. Place the lamb on top, and cover the lamb with more rosemary. Place in the oven, and reduce oven temperature to 375F after 20 minutes. Roast 40 minutes longer. To serve: take the lamb, in its pan, outside. Ignite the rosemary on the top of the lamb. Allow the fire to burn itself out. Brush off the woody stems. Let rest 10-15 minutes. Transfer to a serving platter, and enjoy! Posted by Joel Erlich, Kooknet Recipe Network Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Asparagus Vichyssoise Categories: Kooknet, Cyberealm, Soups, Microwave Yield: 8 servings MMMMM----------------------FROM ANDY BIEGEL--------------------------- MMMMM------------------CULINARY CONNECTION BBS----------------------- 2 lb Fresh asparagus spears 3 1/4 c Water, divided 2 lg Potatoes (1 lb), peeled and .diced 2 ts Chicken bouillon granules 3/4 c Skim or low fat milk 1/4 ts Salt 1/8 ts White pepper Lemon rind strips (optional) Clean asparagus and cut into 1 inch pieces. Combine asparagus with 1/4 cup water in a 3 qt. casserole. Cover with plastic wrap and turn back one corner to vent. Microwave on high for 5 minutes. Let stand 3 minutes, and add remaining 3 cups of water, potatoes, and boullion granules to asparagus mixture. Cover with plastic wrap and vent. Microwave on high for 10 minutes, stirring once. Reduce power to medium and microwave 15-18 minutes. Let mixture cool slightly. Pour about 1/3 of the mixture into a food processor and process until smooth. Transfer mixture to a large bowl. Repeat procedure with remaining asparagus mixture. Stir in milk, salt and pepper. Cover and chill about 8 hours. Stir well before serving. Garnish with lemon rind strips. (Fat 0.5 gm, Chol. 0.0 gm) Andy Biegel, Chef/Sysop Culinary Connection BBS, 315-252-FOOD Posted on Kook-Net Recipe Network, Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Randy Pollak's Persimmon Bread Categories: Kooknet, Cyberealm, Breads Yield: 1 loaf 2 c Flour 2 ts Baking powder 1/2 ts Baking soda 1/2 ts Salt 1 ts Cinnamon 1/2 ts Nutmeg 1 c Persimmon pulp 1 c Sugar 1/2 c Milk 2 Eggs 1/4 c Softened butter or oleo 1 c Chopped nuts Sift the first 6 ingredients together. Mix the persimmon, sugar, eggs and milk. Add the dry ingredients and butter. Mix until well blended. Stir in the nuts. Spread into a well-greased loaf pan, 9 x 5 x 3 inch. Bake at 350F for 45 minutes or until done. This bread freezes well. Posted by Randy Pollak, Kook-Net Recipe Network MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Randy Pollak's Persimmon Muffins Categories: Kooknet, Cyberealm, Muffins Yield: 12 lg muffins 1 c Flour 3/4 c Sugar 1 ts Baking soda 1 ts Baking powder 1/2 ts Salt 1/2 ts Cinnamon 1/2 ts Nutmeg 1 c Chopped walnuts 1/2 c Raisins 1 c Persimmon pulp 2 tb Oil 1/4 ts Lemon extract Combine the first 9 ingredients. In a blender, blend pulp, oil and lemon until just smooth and add to the flour mixture. Stir only until well mixed. Pour into greased muffin pans, and bake at 350F for 25-30 minutes. Makes 12 large muffins. Lemon glaze may be added when cool. Posted by Randy Pollak, Kook-Net recipe network 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Randy Pollak's New York Persimmon Cheesecake Categories: Kooknet, Cyberealm, Cheesecake, Desserts Yield: 16 servings 1 1/4 c Flour 1/4 c Sugar 1/2 c Unsalted butter 1 Egg yolk 2 tb +1 t. whipping cream 1 1/2 lb Cream cheese, softened 1 cn Sweetened condensed milk (14 oz) 1/4 c Flour 4 Eggs 2 Egg yolks 1 1/2 c Fresh oriental persimmon .puree Whipped cream (swirled with .some persimmon puree) Persimmon slices to garnish Combine 1 1/4 cups flour and sugar; cut in butter until the mixture resembles coarse meal. Combine the egg yolk and whipping cream; add to flour mixture to make a stiff dough. Pat into a disc, wrap in plastic wrap and chill 30 minutes. Pat dough into 1/8 inch thickness. Place it over the buttered bottom of a 9 inch springform pan. Trim off and reserve any excess dough. Pierce bottom of dough with a fork in 6 places. Bake at 450F for 7-9 minutes or until lightly toasted. Butter the side of a springform pan and connect it to the cooled base. Roll out the remaining dough 1/8 inch thick, press dough strips onto side of the pan and seal against the bottom crust. Trim off any excess. In a large mixing bowl, beat cream cheese until fluffy. Reduce the speed of the mixer to low, and beat in sweetened condensed milk, flour, eggs and egg yolks, beating until blended after each addition. Stir in persimmon puree. Pour into the prepared crust and bake at 450F for 15 minutes. Reduce oven temp to 250F and continue baking an additional hour. (DO NOT OPEN OVEN DOOR). Place in refrigerator and refrigerate overnight. Garnish with persimmon slices and whipped cream. Posted by Randy Pollak, Kook-Net Recipe Network Cyberealm BBS 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Randy Pollak's Persimmon Spice Cake Categories: Kooknet, Cyberealm, Cakes, Desserts Yield: 8 servings 1/2 c Margarine 3 Eggs, beaten 1 ts Soda, dissolved in a few .drops of water 1 ts Salt 1 ts Cinnamon 1 ts Cloves 1/2 c Chopped nuts 1 c Sugar 1 c Persimmon pulp 2 1/2 c Flour 1/2 ts Nutmeg 1 c Dark raisins Cream together butter and sugar. Add beaten eggs and beat well. Blend soda mixture together and add to persimmon pulp. Then blend to cake mixture. Sift together remaining dry ingredients and add gradually. Fold in nuts and raisins. Pour into floured and greased 9 x 13 pan. Sprinkle top with coconut generously and bake at 350F for 1 hour. Posted by Randy Pollak, Kook-Net Recipe Network Cyberealm BBS 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Randy Pollak's Christmas Persimmon Cake Categories: Kooknet, Cyberealm, Christmas, Cakes Yield: 1 cake 3 tb Butter 2 c Sugar 2 c Persimmon pulp 2 c Chopped nuts 1 c Raisins 1 c Chopped dates 1 tb Orange peel 4 c Sifted flour 4 ts Soda 3 ts Cinnamon 1/2 ts Cloves 1/2 ts Allspice 1/2 ts Nutmeg 1 c Milk 2 ts Vanilla Cream butter and sugar. Add persimmon pulp and nuts, raisins, dates and orange peel. Sift flour, soda and spices. Add flour mixture alternately with milk, beginning and ending with flour. Add vanilla. Pour into 2 well greased loaf pans 9 x 3 and bake at 300F for 1 3/4 hours or until a cake tester comes out clean. Let cool. Posted by Randy Pollak, Kook-Net Recipe Network Kook-Net home - Cyberealm BBS 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Randy Pollak's Persimmon Pudding Categories: Kooknet, Cyberealm, Puddings, Christmas, Desserts Yield: 6 servings 1 c Flour 1 c Sugar 1 ts Soda 1 ts Baking powder 1 ts Cinnamon 1/2 ts Salt 1 Egg 1 ts Vanilla 1/4 c Milk 1 c Persimmon pulp 1 tb Melted butter 1 c Chopped nuts 1/2 c Raisins MMMMM---------------------------SAUCE-------------------------------- 1 Egg yolk 3/4 c Powdered sugar 1 - 2T rum or brandy 1 Whipped egg white 1/2 c Whipped cream Mix the persimmon puree and the baking soda together and let it stand. Cream together the sugar and butter, then add the egg, milk, vanilla, (rum), and persimmon mixture. Add the remaining dry ingredients and mix. Pour into well-buttered pudding mold or tin can (i.e., a coffee can). Fill them only 2/3 full. Place the mold on a trivet in a pan over a few inches of boiling water. (I use one of those folding steamer baskets). Cover the pan and steam over low heat for 2 hours. You will need to add more boiling water as it evaporates. When a skewer tests clean, it is done. Let stand in the mold uncovered for about 15 minutes. Turn onto a plate and let cool, or serve warm with hard sauce or whipped cream. Beat the egg yolk with powdered sugar and rum or brandy. Fold in whipped egg white and whipped cream. Posted by Randy Pollak, Kook-Net Recipe Network Cyberealm BBS home of Kook-Net, Watertown, NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Randy Pollak's Persimmon Salad Categories: Kooknet, Cyberealm, Salads Yield: 4 servings 1 pk Orange jello 1 c Hot canned grapefruit juice 1 1/4 c Strained persimmon pulp Mix all together and put into a pan. When set, cut in squares and serve on lettuce with fruit or cottage cheese. Posted by Randy Pollak, Kook-Net Recipe Network MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Randy Pollak's Uncooked Persimmon Pudding Roll Categories: Kooknet, Cyberealm, Desserts, Fruits Yield: 6 servings 1 c Persimmon pulp 1 c Sugar 1/2 c Nutmeats 1/2 c Coconut 12 lg Marshmallows, cut up 18 Graham crackers Save enough graham crackers to roll your pulp. Mix together all ingredients and roll together in crumbs. Wrap with waxed paper and refrigerate overnight. Slice and serve. Good with Cool Whip (tm) or ice cream. Posted by Randy Pollak, Kook-Net Recipe Network MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Herring Salad with Apples, Dill Pickles, and Horseradish Categories: Cyberealm, Kooknet, Salads, Fish Yield: 6 servings MMMMM----------------------FROM STEVEN HOKE--------------------------- MMMMM-----------------CYBEREALM BBS 315-786-1120---------------------- 8 lg Matjes herring fillets (1lb) 1 c Buttermilk 1 c Sour cream (or light sc) 1/3 c Plain non-fat yogurt 1 md Onion, finely chopped 2 md Tart apples, peeled, cored, .coarsely chopped 2 md Dill pickles, minced 1 tb Prepared horseradish 1 tb Fresh lemon juice 1 tb Sugar Salt, pepper to taste 1. Lay the herring fillets in a shallow baking dish. Add the buttermilk, cover and marinate in the refrigerator overnight. 2. On the next day, drain and rinse the herring fillets well, then cut into bite-size pieces. Place the herring in a shallow glass or porcelain baking dish. 3. Combine the sour cream, yogurt, onion, apples, pickles, horseradish, lemon juice and sugar. Tast for lemon juice and sugar and add a bit more of each, if needed. There should be a light lemon flavor and just enough sugar to mellow the tartness. Season the sauce to taste with salt and pepper. Spoon over the herring, cover and marinate several hours in the refrigerator before serving. Posted by Steven Hoke, Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: The Nelson's Black Bread ABM Categories: Cyberealm, Breads, Kooknet Yield: 1 loaf 2 1/4 ts Active dry yeast 2 c Clear flour 1 1/4 c Pumpernickel flour 2 ts Caraway seeds 1 tb Butter 2 tb Molasses 2 ts Balsamic vinegar 1 1/2 ts Caramel coloring 1 1/3 c Water All ingredients should be at room temperature before starting. Add ingredients to the pan in the order listed. Select "White Bread". Press "start". Posted by Joel Erlich, I-Link Cuisine MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Pumpernickel Bread ABM Categories: Cyberealm, Breads Yield: 1 loaf 3 1/2 ts Yeast 2 c Rye flour 1/2 c Unprocessed whole bran .cereal 1 3/4 c Bread flour 2 ts Caraway seeds 1 1/2 ts Salt 1 tb Unsweetened cocoa 3 tb Molasses 1 tb Safflower oil 1 1/4 c Warm water All ingredients should be at room temperature before starting. Add the ingredients to the pan in the order listed. Select "white bread". Press "start." Posted by Joel Erlich MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: New York Rye Bread ABM Categories: Cyberealm, Breads Yield: 1 loaf 1 1/2 ts Dry yeast 2 c Bread flour 1 c Rye flour 2 tb Sugar 1 tb Melted butter 3 ts Caraway seeds 1/2 ts Salt 7/8 c Warm water Add the ingredients to the pan in the order listed. Select "white bread". Select "medium color". Press start. From Mike Coticchio. Posted by Joel Erlich. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Norwegian Rye Bread ABM Categories: Cyberealm, Breads Yield: 1 loaf 2 1/2 ts Yeast 1 2/3 c Bread flour 1 3/4 c Rye flour 5 tb Whole wheat flour 2 2/3 ts Caraway seeds 1/3 ts Salt 2 1/2 tb Butter 6 tb Molasses 1 c Water All ingredients should be at room temperature before starting. Add the ingredients in the order listed. Select "white bread", and press "start". Posted by Joel Erlich MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Black Forest Pumpernickel ABM Categories: Cyberealm, Breads Yield: 1 loaf 2 ts Active dry yeast 12 c Bread flour 1 c Rye flour 1 c Whole wheat flour 3 tb Cocoa powder 1 1/2 ts Salt 1 1/2 tb Cornoil 1/2 c Molasses 1 tb Caraway seeds 1 1/8 c Warm water 2 tb Warm water All ingredients except the water should be at room temperature before starting. Add the ingredients to the pan in the order listed. Select "white bread", and press "start". Posted by Joel Erlich. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Pumpernickel Bread ABM #2 Categories: Breads, Cyberealm Yield: 1 loaf MMMMM----------------------FROM: GLENN WARD--------------------------- 6 1/2 oz Warm water 4 tb Molasses 1 tb Butter 1 tb Caraway seeds 1 1/2 ts Salt 1 1/2 c Rye flour 1 1/2 c Bread flour 2 1/2 ts Active dry yeast Makes a 1.5 pound loaf. For Panasonic machines, use 4 tsp. yueast. For DAK/Welbuit machines use 7 1/2 oz warm water. Tried 4/30/94, too much molasses? Try 2-3 T next time. Posted by Glenn Ward, I-Link Cuisine conference MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Steamed Plum Pudding Categories: Christmas, Puddings, Desserts, Cyberealm Yield: 24 servings 1 c Flour 1 lb Chopped suet 1 lb Seeded raisins 1 lb Washed currants 1/2 lb Chopped citron 1 Grated nutmeg 1 tb Cinnamon 1/2 tb Mace 1 ts Salt 6 tb Sugar 7 Egg yolks 1/4 c Cream 1/2 c Brandy 3 c Bread crumbs, dry 7 Egg whites Hot wine or hard sauce 1/2 c Applejack 1. Sift the flour. Prepare and combine the suet, raisins, currants, and citron. Dredge lightly with some flour. 2. Resift the remaining flour combined with the nutmeg, cinnamon, mace, sale and sugar. Combine the above ingredients. 3. Add the egg yolks, cream, brandy, and bread crumbs. Whip the egg whites until stiff. Fold the egg whites lightly into the mixture. Pour the batter into a large, well greased mold. Steam for 6 hours. 4. Remove from heat, let cool and pour the applejack over the pudding. Cover and store for several hours. Heat through in a double boiler over, NOT IN, at least one hour before serving. Posted by Joel Erlich MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Baked Plum Pudding Categories: Christmas, Puddings, Desserts, Cyberealm Yield: 10 servings 1/2 c Butter 1 c Sugar 6 Eggs 1 c Raisins & currants 1/4 c Pecans Flour 2 c Bread crumbs 2 ts Cinnamon 1/2 ts Cloves 1/2 ts Allspice Sauce to top(see directions) Preheat oven to 375F. Beat the butter until soft. Gradually add and cream in the sugar. Beat the eggs in one at a time. Combine the raisins, currants, and nut meats. Sprinkle lightly with flour. Add to the butter mixture. Combine the bread crumbs, cinnamon, cloves and allspice. Stir into the butter mixture. Bake in a greased pan or baking dish for about 30 minutes. Serve with either Lemon Sauce, Hard or Hot Wine sauce. Posted by Joel Erlich MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Herb-Roasted New Potatoes Categories: Cyberealm, Low-cal, Low-fat, Vegetables, Side dishes Yield: 6 servings 1 lb 14 oz small red potatoes, .unpeeled (or russets) 1/4 c Chopped fresh basil or 1 tsp .dried basil 1 tb Chopped fresh oregano or 1 .tsp dried 1 tb Olive oil 1/2 ts Salt 1/4 ts Black pepper 2 1/4 oz Grated parmesan cheese 1. Preheat oven to 425F. Cut the potatoes into 6-8 wedges each. 2. In a large bowl, combine the basil, oregano,oil,salt and pepper. Add the potatoes and toss to combine. 3. Place the potatoes on a nonstick baking sheet and sprinkle with parmesan cheese. 4. Bake for 20-25 minutes of until tender and golden brown. VARIATION: Instead of red potatoes, use small Yukon Gold or Finnish Yellow potatoes, both of which have yellow flesh. Substitute 2 t. chopped dried rosemary for the basil and oregano. Serving size: 1 cup. Per serving: 1/2 F, 1/2 Protein, 1 bread. Nutritional values: 185 calories per serving, 7 gm protein, 6 gm fat, 26 gm carbohydrates, 8 mg cholesterol, 391 mg sodium. Source: Weight Watchers Cookbook Typed in MM format by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120 Note: These are GREAT!!!! MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Kekstorte (Cookiecake) Categories: Cyberealm, Cakes, Ethnic Yield: 1 cake 1 Egg 6 oz Sugar 1 ts Vanilla 2 1/8 oz Cocoa powder 5 1/3 oz Coconut Grease* 1/4 c Rum 35 Buttercookies, square Slivered Almonds to Decorate 1. Cream the egg, sugar and vanilla until foamy. 2. Melt the coconut grease and let it cool off a little. Add the eggmix and stir well. 3. Take a bread form and line it all around, up to the top, with waxpaper. 4. Put in one layer of cookies, cut some for the ends. 5. Add a 1/2 layer of cocoa creme, than cookies, than creme until all is gone, ending with creme. 6. Put into refridgerator over night and decorate before serving. 7. Serve thin slices ,this is very rich!! From Ingrid Rudolph, my sister in law Translated By Brigitte Sealing MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Fruechte Brot Categories: Cyberealm, Breads, Christmas Yield: 20 slices 27 oz Pears, dried 3 1/2 oz Apricots 3 1/2 oz Plums, dried, pitted 2 2/3 oz Oranges, dried, cubed 3 1/2 oz Dates, dried 6 oz Walnutmeat 1 1/16 oz Yeast 3 1/2 oz Sugar 2 tb Butter 2 3/16 lb Flour 1 ts Salt 3 1/2 oz Raisins 1/2 ts Orangepeel, grated 1 ts Cinnamon 2 tb Cherry Liquor(Kirschwasser) 1/2 ts Ground cloves 1/2 ts Ingwer powder 1 ts Kardamom Powder 1/2 c Warm Water Powdered Sugar 1. Cube the pears, apricots, oranges and figs 2. Chop the walnuts. 3. Break up the yeast and mix with one teaspoon sugar and the lukewarm water and cover it and let stand on a warm place for 10 minutes. 4. Melt the butter and mix with salt and flour; add the yeastmix and knead, cover and let it rise on a warm place until doubled in size. 5. Mix raisins, sugar, grated lemonpeel, cinnamon, cloves, ingwer, cardamom and the dried fruits and the nuts; knead them into dough. 6. Form a loaf and put onto a waxpaper covered cookiesheet. 7. Preheat oven to 200 C and bake for 75 minutes. 8. When cool sprinkle with a little powdered sugar. Out of Funk Uhr magazine Translated by Brigitte Sealing MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Butterbrot-Torte Categories: Cyberealm, Snacks Yield: 2 breads 1.Filling: 3 cn Tuna,finely chopped 1 Cellery stick,finely chopped 1 1/4 c Sour Cream 3 tb Miracle Whip Pepper 1 ts Lemonjuice 2.Filling 7/8 c Whipcream,beaten stiff 1 c Mandarins,cut in small bits 3 tb Miracle whip 2 White Breads Firm,unsliced 1 Tomatoe,sliced thinly 1 Pickle, sweet,sliced Parsley, chopped 1 sl Cooked Ham,chopped 2 Radishes,thinly sliced 1. Cut each of the breads twice lenghtwise so each is in three pieces. 2. Spread one half of the firts filling on each bread. 3. Put on top breadslice and add the second filling; about three quarters of it. 4. Put last bread slice on top and spread rest of the filling on top and garnish as you like, so it looks like a cake. 5. Refridgerate for a day and serve. From My sister in law Ingrid Rudolph Translated by Brigitte Sealing MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Salmon Steaks Vinaigrette Categories: Fish, Kooknet, Cyberealm Yield: 4 servings 1 tb White wine vinegar 2 ea Oranges, juiced 2 ea Limes, juiced 4 ea Cloves garlic, sliced 1/4 c Olive oil 1/4 c Fresh cilantro, chopped Salt and pepper to taste 4 ea Salmon steaks, 8 ounces each Combine vinegar, orange and lime juices and garlic in mixing bowl. Whisk in the olive oil, cilantro and salt and pepper. Place salmon steaks in shallow non-reactive container and pour the vinaigrette over the salmon; marinate for 60 minutes, turning once. Preheat broiler and broil steaks until cooked through, approximately 5 minutes per side. Serve with 1 tablespoon of vinaigrette drizzled over each steak. From Loren Martin, Cyberealm BBS and home of Kook-Net 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: German Red Cabbage Categories: Ethnic, Cyberealm, Vegetables, Kooknet Yield: 10 servings 1/3 c Shortening 1 ea Apple, chopped 1 ea Onion, chopped 2 lb Red cabbage, sliced 3/4 c Sugar 3 ea Bay leaves 1 tb Salt 1 ts Pepper Dash of cinnamon Dash of cloves 3/4 c Cider vinegar 2 c Beef bouillon Place all ingredients in crockpot in order listed. Cook for 2 hours on high, stir, and cook an additional hour. Can also be cooked in skillet on stovetop on simmer for 30-40 minutes. From Loren Martin, Cyberealm BBS 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Corn Pone Categories: Cyberealm, Ww, Breads, Low-cal, Mom's best Yield: 8 servings 1/2 c Yellow cornmeal 1/4 c + 2T flour 3/4 ts Baking powder 1/2 ts Salt 1/4 c +2 T skim milk 1 tb +1 tsp corn or vegetable oil 1. In a small bowl, combine cornmeal, flour, baking powder, and salt. Add milk and oil; stir until smooth. 2. Place large, heavy skillet over low heat 30 seconds. Spray with nonstick cooking spray and heat 20 seconds; pour in batter and spread out evenly into a 1/2" thick disc. Cook until golden brown on bottom, about 10 minutes. Carefully turn with spatula and cook other side until golden brown, 6-7 minutes. Serve hot or at room temperature. Serving (1/8 wedge) provides: 1/2 fat, 3/4 bread, 4 calories. Per serving: 73 calories, 2 gm protein, 12 gm carbohydrates, 2 gm fat (0 gm sat), 189 mg sodium, 0 mg chol, 1 gm fiber. Source: Weight Watchers Magazine, Feb. 1995 Typed in MM format by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Chicken Diane Categories: Cyberealm, Mom's best, Poultry, Low-cal, Low-fat Yield: 6 servings Olive oil or butter flavored -non stick spray 3/4 lb Sliced fresh mushrooms 1 c Chopped onions 6 4 oz. skinned, boned, .chicken breast halves 1/4 ts Salt 1/4 ts Pepper 2 tb Chopped fresh chives 2 tb Chopped fresh parsley 1/4 c Canned low-sodium chicken .broth, undiluted 3 tb Cognac or a Fine Brandy 1 tb Dijon mustard 1. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add mushrooms and onions; saute until tender. Remove from skillet and set aside. 2. Place chicken between 2 sheets of heavy-duty plastic wrap, and flatten until 1/4 inch thick, using a meat mallet or rolling pin. Coat skillet with cooking spray; place over medium-high heat until hot. Add chicken, and cook 4 minutes or until lightly browned. Turn chicken, and spoon in reserved mushroom mixture over chicken. 3. Combine chives and remaining ingredients; (writers' note -- have a little of the good brandy at this point ;) Pour over chicken. Reduce heat and simmer 3 minutes or until chicken is tender. Transfer chicken to a serving platter. Spoon mushroom mixture over chicken. Yield: 6 servings (154 calories per serving) Writers' Note: This is GREAT!!!!!!! Per serving: Protein 27.7 gm; Fat 2.1gm (Saturated fat .4 gm); Carbohydrate 4.9 gm; Fiber 1.2 gm; Cholesterol .66 mg; Iron 1.6 mg; Calcium 22 mg. Source: Cooking Light Cook Book, 1994 Typed in MM format by Linda Fields, Cyberealm BBS 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Rice With Black Beans and Corn Categories: Cyberealm, Low-fat, Low-cal, Vegetables, Side dishes Yield: 10 servings 1 c Water 1/2 c Long-grain rice, uncooked 1 c Chopped plum tomato 1 (4.5 oz)can chopped green .chiles, drained 1 (15 oz) can black beans, .drained 1 (10 oz)pk frozen whole- -kernel corn, thawed 1/3 c Chopped green onions 2 tb Chopped fresh cilantro Bring 1 cup water to a boil in a medium saucepan. Stir in long-grain rice. Cover,reduce heat, and simmer 20 minutes or until rice is tender and liquid is absorbed. Sitir in plum tomato, chopped green chiles, black beans, corn, chopped green onions, and chopped fresh cilantro. Cook over medium heat, stirring constantly, until mixture is thoroughly heated. Yield: 10 servings (100 calories per 1/2 cup serving) Per serving: 4.1 gm protein; .5 gm fat (saturated fat .1 gm); 21.0 gm carbohydrate; 2.3 gm fiber; 0 mg cholestrol; 1.3 gm iron; 102 mg sodium; 15 mg calcium Source: Cooking Light Annual Cookbook, 1995 Typed in MM format by Linda Fields, Cyberealm BBS 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Potato Croquettes Categories: Cyberealm, Mom's best, Vegetables, Low-cal, Low-fat Yield: 5 servings 3 md Baking potatoes, peeled & sliced 1/4 c (1 oz) shredded low-fat Swiss or cheddar cheese 1/4 c Nonfat cream cheese product 1 tb Chopped fresh chives 1 tb Nonfat margarine 1 1/2 ts Prepared or dijon mustard 1/4 ts Hot sauce 1/8 ts Salt 1 Egg white, lightly beaten 1 3/4 c Coarsely crushed corn flakes Vegetable cooking spray Cook potato in boiling water for 20 minutes, or until tender; drain. Transfer to bowl. Beat potato at medium speed until smooth. Add cheese, and next 6 ingredients. Beat well. Divide mixture into 10 equal portions and shape into balls. Dip in egg white and roll in cereal. Place on a baking sheet coated with nonstick spray. Bake at 400F for 10-15 minutes or until crisp and golden. Yield: 5 servings (166 calories per serving). Per serving: 7.5 gm protein; 1.3 gm Fat (.6 gm saturated fat); 30.4 gm carbohydrate; 2.0 gm fiber; 6 mg cholesterol; 1.6 mg iron; 334 mg sodium; 110 mg calcium. Source: Cooking Light Annual Cookbook, 1995 Typed in MM format by Linda Fields, Cyberealm BBS 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Chicken-Dressing Casserole Categories: Cyberealm, Mom's best, Poultry, Low-fat, Low-cal Yield: 6 servings 1 c Stoned ground cornmeal 1 ts Baking soda 1/2 ts Baking powder 1 c Nonfat buttermilk 1/4 c Frozen egg substitute thawed Vegetable cooking spray 2 c Chopped cooked chicken 3/4 c Chopped onion 3/4 c Chopped celery 3/4 ts Poultry seasoning 1/2 ts Pepper 1/2 ts Sage 1/4 ts Salt Dash of hot sauce 2 1/2 c Canned lo-sodium chicken .broth, undiluted 1/2 c Frozen egg substitute thawed Combine stone-ground cornmeal, baking soda, and baking powder in a medium mixing bowl; make a well in the center of the mixture. Combine buttermilk and 1/4 cup egg substitute; add buttermilk mixture to dry ingredients, stirring until dry ingredients are moistened. Spoon batter into a 8 inch cast iron skillet, coated with cooking spray. Bake at 400F for 20 minutes or until golden. Remove cornbread from skillet and cool slightly on rack. Crumble cooled cornbread into a large mixing bowl. Add chicken and remaining ingredients, stirring well. Spoon mixture into a 2 quart baking dish coated with cooking spray. Bake, uncovered, at 350F for 1 1/2 hours. Per serving: 243 calories. 24.9 gm protein; 6.3 gm fat (1.6 gm saturated fat); 21.6 gm carbohydrates; 2.9 gm fiber; 55 mg cholesterol; 2.7 mg iron; 454 mg sodium; 127 mg calcium. Source: Cooking Light Annual Cookbook, 1994 Typed in MM format by Linda Fields, Cyberealm BBS 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Apple-Raisin Rice Pudding Categories: Cyberealm, Mom's best, Puddings, Low-fat Yield: 6 servings Vegetable cooking spray 1/2 c Chopped apples 1/2 c Raisins 3 c + 2 tsp skim milk, divided 1/2 c + 1 T sugar, divided 1/3 c Short-grain rice, uncooked 1 tb Cornstarch 1 Egg, lightly beaten 1 ts Vanilla 1/2 ts Cinnamon Coat a medium nonstick skillet with cooking spray. Place skillet over medium high heat until hot.Add apples and raisins; saute 1 minute. Set aside. Combine 3 cups milk, 1/2 c sugar, and rice in a large saucepan; bring to boil. Cover, reduce heat, and simmer 15 minutes. Combine cornstarch and remaining 2 tsps. of milk, stirring well; add to the rice mixture. Bring to boil, and cook 1 minute, stirring occasionally. Remove from heat. Gradually stir in about 1/4th of the hot rice mixture into the egg; add to remaining hot mixture, stirring constantly. Stir in apple mixture and vanilla. Pour rice mixture into a 1 quart baking dish coated with cooking spray. Combine remaining 1 T sugar and cinnamon; sprinkle over rice mixture. Place baking dish in a large shallow pan; add hot water to pan to a depth of 1 inch. Bake at 325F for 1 hour and 15 minutes. Remove dish from water; let cool 30 minutes before serving. Per serving: 228 calories; 6.5 gm protein; 1.5 gm fat (.5 mg saturated fat); 48.1 gm carbohydrate; 1.3 gm fiber; 39 mg cholesterol; 1 mg iron; 78 mg sodium; 167 mg calcium. Source: Cooking Light Annual Cookbook, 1995 Typed in MM format by Linda Fields, Cyberealm BBS 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Brigitte Sealing's Low-cal Cake and Frosting Categories: Cyberealm, Cakes, Low-cal Yield: 1 cake MMMMM------------------------FOR THE CAKE----------------------------- 5 Eggs 5 tb Hot water 3/4 c Sugar 1 tb Baking powder MMMMM----------------------FOR THE FROSTING--------------------------- 1 pk Instant low-cal pudding .any flavor you like (small) 1/4 c Powdered sugar 1 c Cold milk 1 8 oz container low-cal non- -dairy whipped topping For the Cake: Separate eggs and put in two different bowls. Beat the egg yolks with a third of the sugar until it is yellow and creamy. Beat the egg whites until very stiff, and then beat in the rest of the sugar. Sieve the four over the egg yolk mixture and then put the egg snow on top. Fold gently. Line a springform pan with waxed paper and grease the paper with some margarine, bottom only. Fill with the mixture and bake at 350F for 20-30 minutes, or until a toothpick comes out clean. Let cool a little, open the springform, invert the cake on a platter and take off the waxed paper carefully. When cake is completely cooled, cut gently in half. For the Pudding Frosting: Combine pudding with milk and sugar in a small bowl, and beat slowly until well blended, about one minute. Fold in the non-dairy whipped topping. Cool in the refrigerator until nice and cool and stiff. Fill the middle of the cake, with a third and put the top of the cake on. Spread the rest all over as regular frosting. Heap up little mounds on the rim if it is a birthday cake and decorate with candies or chocolate or anything you would on a regular frosted cake. Put cake in the refrigerator over night. Makes a light, fresh cake even children love and you can add some cocoa to the cake mix to have a dark cake and frost with vanilla pudding or pecan. Source: Brigitte Sealing, Cyberealm BBS 315-786-1120 originally posted 5/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Brigitte Sealing's Skillet Gumbo Categories: Cyberealm, Poultry, Low-cal, Main dish Yield: 4 servings 2 cn 5 oz ea chunk white chicken 1 cn 14.5 oz tomatoes 1/8 ts Ground red pepper 1/2 ts Gumbo file seasoning 1/4 c Instant minced onions 1 c Chicken broth 1 c Uncooked white rice Combine all ingredients except the rice in a large heavy skillet. Bring to a boil; cover and simmer for 10 minutes. Stir in rice. Replace cover and simmer for 20 minutes or until rice is tender. Adjust seasonings if necessary. Stir in file just before serving. Source: Brigitte Sealing, Cyberealm BBS 315-786-1120 originally posted 5/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Brigitte Sealing's Noodles Florentine Categories: Cyberealm, Side dishes Yield: 6 servings 8 oz Medium noodles, cooked and .drained 2 c Cottage cheese 1/2 c Grated parmesan cheese 1 ts Salt 1/4 ts Crushed basil 1/4 c Bread crumbs 1 pk 10 oz frozen, drained, .chopped and thawed spinach 1/2 c Sour cream 1/4 ts Tabasco 1 tb Melted butter 1/4 ts Thyme, crushed In a large bowl, mix spinach, cottage cheese, parmesan cheese, sour cream, salt, tabasco, basil and thyme. Stir in noodles. Turn into a 1 1/2 quart casserole dish. In a small bowl, combine butter and bread crumbs. Sprinkle over the casserole. Cover and bake at 350F for 45 minutes. Source: Brigitte Sealing, Cyberealm BBS 315-786-1120 originally posted 5/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Brigitte Sealing's Sausage Pasta Supper Categories: Cyberealm, Main dish, Casseroles Yield: 6 servings 3 tb Margarine 1/4 c Chopped onions 1/2 lb Sliced mushrooms 1 lb Turkey sausage, cut in bite .size pieces 1/4 c Parmesan cheese 1/4 c Chopped peppers 2 c Vegetables, canned or frozen 1 ts Oregano Heat margarine in a baking dish. Saute onions and peppers and mushrooms. Add vegetables and sausage. Heat well and season with seasonings. Stir in cheese. Serve over noodles with additional parmesan cheese. Source: Brigitte Sealing, Cyberealm BBS 315-786-1120 originally posted 5/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Brigitte Sealing's Turkey Dumpling Casserole Categories: Cyberealm, Poultry, Main dish Yield: 4 servings 1 lb Ground turkey 1/3 c Chopped onions 2/3 c Beef broth 1/4 c Chopped green peppers 2 tb Flour 1/4 ts Salt 1/4 ts Rosemary 1 tb Vegetable oil 1 cn 8 oz Tomato sauce 1/2 ts Salt 1/2 ts Sage 1 cl Garlic 1/2 c Cornmeal 1/2 ts Baking powder 1 Egg 1/4 c Milk 1 1/2 ts Vegetable oil In a large, heavy skillet cook turkey in oil (or you can use vegetable cooking spray) about 5 minutes or until lightly browned,stirring to break up the meat. Add onions, tomato sauce, beef broth, sage, salt, garlic, and peppers. Bring to a boil, and reduce heat and cover. Simmer for 15 minutes, stirring occasionally. Meanwhile, mix the cornmeal, flour, baking powder, salt, rosemary, egg, milk and oil. Mix well and drop by tablespoons on top of the turkey mix. Cover and simmer 10 minutes or until dumplings are firm. Source: Brigitte Sealing, Cyberealm BBS 315-786-1120 Originally posted 5/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Brigitte Sealing's Tropical SpareRibs Categories: Cyberealm, Meats, Main dish Yield: 4 servings 3 1/2 - 4lbs spareribs 3 lg Cloves of garlic 1 lg Onion, sliced 1 cn (20 oz) crushed pineapple, .undrained 1/2 ts Dry mustard 1 Bottle (12 oz) chili sauce 1/2 c Brown sugar 1 ts Ground ginger Run ribs with garlic. Sprinkle with salt and pepper. Arrange onion in a large baking pan. Place ribs on top. Add 1/4 cup water to the pan. Cover with foil. Bake in 350F oven for 1/2 hour. Combine the remaining ingredients and spoon over ribs. Bake uncovered 1 hour longer. Source: Brigitte Sealing, Cyberealm BBS 315-786-1120 Originally posted 5/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Hot Fudge Sundae Cake Categories: Cyberealm, Ww, Cakes, Low-cal, Low-fat Yield: 12 servings 1/2 c Water 1/4 c Reduced fat margarine 1 c Flour 3/4 c Sugar 3 tb Unsweetened cocoa 1/2 ts Baking soda 1/4 ts Salt 1/4 ts Cinnamon 1/4 c Buttermilk 1/2 ts Vanilla 1 Egg 1 c Fat-free or low-fat hot .fudge sauce 1. Heat oven to 350F. Spray a 9" square pan with nonstick cooking spray. In a small saucepan, heat water and margarine until margarine melts; set aside. 2. Lightly spoon flour into a measuring cup; level off. In a large bowl, combine flour, sugar, cocoa, baking soda, salt, and cinnamon; mix well. Add water mixture, buttermilk, vanilla and egg. Beat at low speed until moistened; then beat 2 minutes at medium speed. Pour into spray-coated pan. 3. Bake at 350F for 15-25 minutes or until toothpick in center comes out clean. Meanwhile, heat fudge sauce as directed on container; spread over hot cake. Bake an additional 10 minutes. Cool 10-15 minutes; serve warm (writer's note... it's good at room temp too!). If desired, garnish with light whipped topping and maraschino cherries. Tip: To substitute for buttermilk, use 3/4 tsp. vinegar or lemon juice plus skim milk to make 1/4 cup. One serving equals 1/12 of cake Nutritional information per serving: Calories: 190 Protein: 3 gm Carbohydrate: 34 gm Dietary Fiber: 1 gm Fat: 5 gm (saturated - 1 gm; unsat- 1 gm) Cholesterol: 18 mg Sodium: 180 mg Potassium: 45 mg Dietary exchanges: 1 starch, 1 fruit, 1 fat Source: Pillsbury Fast and Healthy Magazine Jan/Feb 1995 Typed in MM format by Linda Fields, Cyberealm BBS 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Sugar-Crusted Lime Cake Categories: Cyberealm, Ww, Cakes, Low-cal, Low-fat Yield: 8 servings MMMMM------------------------FOR THE CAKE----------------------------- 2 Egg whites @ room temp 1/2 ts Baking powder 1 c Flour 3/4 c Sugar 1 tb Grated lime peel 1 ts Baking powder 1/4 ts Salt 1/3 c Skim milk 1/4 c Shortening 2 tb Lime juice MMMMM----------------------FOR THE TOPPING--------------------------- 1/4 c Sugar 1 tb Lime juice 1. Heat oven to 350F. Spray 9" round cake pan with nonsick cooking spray; dust lightly with flour. In a small bowl, combine egg whites and 1/2 teaspoon baking powder; beat until stiff peaks form. Set aside. 2. Lightly spoon flour into measruing cup; level off. In a large bowl, combine flour and remaining cake iengredients. Beat at low speed until moistened; beat 2 minutes at medium speed. Gently fold stiffly beaten egg whites into batter. Pour into sprayed and floured pan. 3. Bake at 350F for 27-35 minutes or unti toothpick comes out clean. In a small bowl, combine topping ingredients; spread over hot cake. Cool cake completely in pan on wire rach. TIP! For higher volume, bring egg whites to room termperature before beating. Set bowl of egg whites in large bowl of very warm water; stir whites gently for 2-3 minutes. One serving equals 1/8 of cake. Nutritional information per serving: Calories: 220 Protein: 3 gm Carbohydrate: 38gm Dietary Fiber: 1 gm Fat: 6 gm (polyunsaturated - 2 gm; saturated - 2 gm) Cholesterol: 0 mg Sodium: 180 mg Potassium: 50 mg Dietary exchanges: 1 starch, 1 1/2 fruit, 1 fat Source: Pillsbury Fast and Healthy Magazine, Jan/Feb 1995 Typed in MM format by Linda Fields, Cyberealm BBS 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Curried Chicken Breast Categories: Main dish, Poultry, Low-fat, Cyberealm Yield: 6 servings 6 ea Skinless boneless chicken --breast (about 2 pounds) 2/3 c Plain nonfat yogurt 1 ts Ground coriander 1 ts Ground ginger 1 ts Sesame seed 1/4 ts Cayenne 1/8 ts Ground turmeric 4 ea Cloves garlic, crushed 3 lg Onions, thinly sliced 1 tb Margarine Paprika to taste 1 sm Cucumber Place chicken in ungreased rectangular baking dish. 13x9/2 inches. Mix yogurt, coriander, ginger, sesame seed, red pepper, turmeric and garlic; pour over chicken. Turn chicken to coat with marinade. Cover and refrigerate at least 4 hours, but no longer than 24 hours. Heat oven to 350°. Cook onions in margarine in 10-inch nonstick skillet over medium heat about 10 minutes, stirring frequently, until onions are tender. Remove chicken from baking dish; stir onions into yogurt mixture in baking dish. Place chicken on onion mixture. Sprinkle with paprika. Bake uncovered about 1 hour or until juices of chicken run clear. Cut cucumber length lengthwise into halves; remove seeds. Chop cucumber; sprinkle over chicken. NUTRITIONAL INFORMATION (1 SERVING): Calories 210 Protein 44% Protein, g 29 Vitamin A 4% Carbohydrate, g 10 Vitamin C 6% Fat, g 6 Thiamin 6% Unsaturated 4 Riboflavin 10% Saturated 2 Niacin 42% Dietary Fiber, g 2 Calcium 8% Cholesterol, mg 70 Iron 8% Sodium, mg 110 Potassium, mg 470 SOURCE: Betty Crocker's New Choices Cookbook From Bob Hogan, Lucifer-Net Cuisine 1995 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Marinated-Pork Fried Rice from Bob Hogan Categories: Main dish, Cyberealm, Ethnic Yield: 4 servings 1/2 lb Pork tenderloin 1/4 c Unsweetened pineapple juice 1/4 ts Ground ginger 1/4 ts Red pepper sauce 1 ea Clove garlic, crushed 1/2 c Chopped onion (1 medium) 1/2 c Chopped red bell pepper 2 tb Reduced-sodium soy sauce 3 c Cold cooked rice Trim fat from pork tenderloin and cut into 1/2-inch cubes. Mix pork, pineapple juice, ginger, pepper sauce and garlic in glass or plastic bowl. Cover and refrigerate at least 1 hour but no longer than 12 hours. Spray wok or 12-inch nonstick skillet with nonstick cooking spray. Heat wok until hot. Remove pork from marinade; drain. Add pork to wok; stir-fry 5 to 10 minutes or until no longer pink. Remove pork from wok. Add onion and bell pepper to wok; stir-fry about 8 minutes or until onion is tender. Stir in pork and remaining ingredients. Cook about 10 minutes, stirring constantly, until rice is hot and golden. Sprinkle with chopped fresh chives and serve with additional soy sauce if desired. NUTRITIONAL INFORMATION (1 SERVING): Calories 300 Protein 52% Protein, g 34 Vitamin A 2% Carbohydrate, g 25 Vitamin C 24% Fat, g 7 Thiamin 40% Unsaturated 5 Riboflavin 28% Saturated 2 Niacin 30% Dietary Fiber, g 3 Calcium 4% Cholesterol, mg 105 Iron 14% Sodium, mg 530 Potassium, mg 850 SOURCE: Betty Crocker's New Choices Cookbook MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Honey-Bran Muffins from Bob Hogan Categories: Breads, Breakfast, Low-fat, Cyberealm Yield: 6 each 1/4 c Wheat bran 3 tb Boiling water 2 lg Egg whites or 1/4 cup --cholesterol free egg prod 1/4 c Skim milk 2 tb Brown sugar, packed 2 tb Vegetable oil 2 tb Honey 2/3 c All-purpose flour 1 1/2 ts Baking powder ds Salt Heat oven to 400°. Spray bottoms of 6 medium muffin cups, 2 1/2" x 1 1/4" with nonstick cooking spray, or line with paper baking cups. Mix wheat bran and boiling water; reserve. Beat milk, brown sugar, oil, honey and egg whites in medium bowl. Stir in bran mixture and remaining ingredients just until flour is moistened (batter will be lumpy). Divide batter evenly among muffin cups (cups will be about 3/4 full). Sprinkle with sugar if desired. Bake about 20 to 25 minutes or until golden brown. Immediately remove from pan. NUTRITIONAL INFORMATION (1 MUFFIN): Calories 150 Protein 4% Protein, g 3 Vitamin A * Carbohydrate, g 23 Vitamin C * Fat, g 5 Thiamin 8% Unsaturated 4 Riboflavin 8% Saturated 1 Niacin 6% Dietary Fiber, g 1 Calcium 8% Cholesterol, mg 0 Iron 6% Sodium, mg 210 Potassium, mg 100 SOURCE: Betty Crocker's New Choices Cookbook MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Corn and Zucchini Muffins From Bob Hogan Categories: Breads, Breakfast, Low-fat, Cyberealm Yield: 12 each 1 1/4 c Low-fat milk 2 tb Vegetable oil 2 lg Egg whites or 1 each egg 1 c All-purpose flour 1 c Whode wheat flour 3 ts Baking powder 1/2 ts Salt 1/2 c Shredded zucchini (1/2 med) 1/2 c Cooked whole kernel corn Heat oven to 400°. Spray bottoms only of 12 medium muffin cups, 2 1/2" x 1 1/4" inches with nonstick cooking spray or line with paper baking cups. Beat milk, oil and egg in medium bowl. Stir in flours, baking powder and salt. Fold in zucchini and corn. Divide batter evenly among muffin cups (cups will be very full). Bake 22 to 24 minutes or until golden brown. Remove from pan. NUTRITIONAL INFORMATION (1 MUFFIN): Calories 115 Protein 6% Protein, g 4 Vitamin A 2% Carbohydrate, g 18 Vitamin C * Fat, g 3 Thiamin 10% Unsaturated 2 Riboflavin 8% Saturated 1 Niacin 6% Dietary Fiber, g 2 Calcium 10% Cholesterol, mg 2 Iron 4% Sodium, mg 230 Potassium, mg 130 SOURCE: Betty Crocker's New Choices Cookbook MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Triple Wheat-Honey Muffins From Bob Hogan Categories: Breads, Breakfast, Low-fat, Low-cal, Cyberealm Yield: 12 each 1/4 c Uncooked wheat flakes --(rolled wheat) 2 lg Egg whites or 1/4 cup --cholesterol free egg prod 3/4 c Water 1 1/4 c Nonfat buttermilk 1/3 c Honey 1/4 c Vegetable oil 1 ts Vanilla 1 1/4 c Whole wheat flour 1 c Wheat bran 1 ts Baking powder 1/2 ts Baking soda 1/2 ts Salt Heat wheat flakes and water to boiling in 1-quart saucepan; reduce heat. Cover and simmer about 30 minutes or until liquid is absorbed. Cool 10 minutes. Heat oven to 400°. Spray bottoms only of 12 medium muffin cups, 2 1/2" x 1 1/4" with nonstick cooking spray or line with paper baking cups. Beat buttermilk, honey, oil, vanilla and egg whites in large bowl. Stir in flour, wheat bran, baking powder, abaking soda and salt just until flouri is moistened. Fold in cooked wheat flakes. Divide batter evenly among muffin cups (cups will be fery full). Bake 22 to 24 minutes or until golden brown. Immediately remove from pan. *3/4 cup cooked brown rice can be substituted for wheat flakes and water. NUTRITIONAL INFORMATION (1 MUFFIN): Calories 155 Protein 6% Protein, g 4 Vitamin A * Carbohydrate, g 23 Vitamin C * Fat, g 5 Thiamin 6% Unsaturated 4 Riboflavin 8% Saturated 1 Niacin 8% Dietary Fiber, g 3 Calcium 6% Cholesterol, mg 0 Iron 6% Sodium, mg 190 Potassium, mg 170 SOURCE: Betty Crocker's Healthy Choices Cookbook MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Asian Fish Rolls in Rice-Paper Wrappers Categories: Fish, Main dish, Low-cal, Cyberealm Yield: 6 servings TOMATO-GINGER DIPPING SAUCE 3/4 c Tomato puree 2 tb Lime juice 1 ts Grated gingerroot 1 ts Reduced-sodium soy sauce 1/2 ts Sesame oil 1/2 ts Chile paste or 1 teaspoon 2 c Shredded napa (Chinese) --cabbage 2 c Chinese pea pods, cut into --julienne strips 18 ea 6" rice-paper wrappers 3/4 lb Finely chopped cooked sea --bass or whitefish (2 cups --finely chopped hot chile 1/3 c Chopped fresh cilantro leaf ---------------------------- ASIAN FISH ROLLS RECIPE 2 c Bean sprouts 3 tb Finely chopped unsalted --roasted peanuts FOR TOMATO-GINGER DIPPING SAUCE: Mix all ingredients in small glass or plastic bowl. Cover and refrigerate until serving time. FOR ASIAN FISH ROLL RECIPE: Prepare Tomato-Ginger Dipping Sauce. Heat 1 inch water to boiling or place steamer basket in 1/2 inch water (water should not touch bottom of basket) and heat to boiling. Add bean sprouts. Cover and cook or steam 2 minutes. Immediately rinse in cold water; drain. Repeat with cabbage and pea pods. Place rice-paper wrappers, 2 at a time in bowl of hot water 45 seconds. Remove and place on plate. When completely soft, separate wrappers. Place about 2 tablespoons fish, 1 tablepsoon each bean sprouts, cabbage and pea pods, 1 teaspoon cilantro and 1/2 teaspoon peanuts in center of each wrapper. Fold one end of wrapper up about 1 inch over filling; fold right and left sides in over folded end. Fold remaining end down, wrapping around roll. NUTRITIONAL INFORMATION (1 SERVING): Calories 145 Protein 24% Protein, g 15 Vitamin A 8% Carbohydrate, g 10 Vitamin C 42% Fat, g 5 Thiamin 10% Unsaturated 4 Riboflavin 12% Saturated 1 Niacin 22% Dietary Fiber, g 3 Calcium 8% Cholesterol, mg 30 Iron 16% Sodium, mg 330 Potassium, mg 680 SOURCE: Betty Crocker's New Choices Cookbook From Bob Hogan, LuciferNet Cuisine MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Wild Pig on Sauerkraut Categories: Cyberealm, Pork, German Yield: 6 servings 42 1/3 oz Pork shoulder,wild or tame Rolled and tied up. 1 3/4 oz Butter Salt Pepper to taste 4 Juniperberries, smashed 2 3/16 lb Sauerkraut 2 Bayleaves 6 Juniperberries, whole 2 Apples 1 c Wine, white 6 sl Canadian bacon 1 3/4 oz Crisco 1. Melt butter and fry pork on all sides in it. 2. Add the salt, pepper and smashed juniperberries. 3. Heat oven to 225 C and bake the pork for 1/2 hour long, basting it with its juices a couple of times. 4. Heat the crisco in a pot and saute the sauerkraut shortly in it. 5. Add bayleaves, juniperberries, the grated apples and the wine. 6. Let simmer, on medium heat, for 30 minutes. 7. Put the pork on top of the sauerkraut and pour the juices allover it. 8. Let it bake for another 35 minutes, at 170 C. 9. Slice pork and serve on top of kraut with beer. From " Die Actuelle " Magazine Translated by Brigitte Sealing MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Veal with Sheeps Cheese (German) Categories: Cyberealm, Meats, Ethnic Yield: 4 servings 2 1/2 lb Veal, lean 4 tb Oil 4 Onions Salt Pepper 1 Salad Cucumber 1 Tomato, firm 1 bn Dillweed 3 1/2 oz Sheeps Cheese 1 Flat Bread, ready to bake 1. Cube the veal meat into big cubes and fry portions brown in the hot oil. 2. Peel and cube onions and add to meat and saute shortly. 3. Season good with salt and pepper. Cover and simmer 40 min. 4. Peel cucumber, cut lenghtswise and remove seeds,cut into cubes. 5. Add to the meat and let simmer another 20 min. 6. Wash and chop dillweed finely. 7. Peel and cube tomato. 8. Crumble the cheese and mix with tomato and dill and sprinkle over meat ,shortly before serving. 9. Bake the flat bread in the oven and serve with the meat and serve with a good red wine. From a german calendar translated by Brigitte Sealing Cyberealm BBS Watertown, NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Floating Island Categories: Desserts, Cyberealm, Kooknet Yield: 4 servings 4 lg Eggs, separated 1 c Sugar 2 c Milk 1/8 ts Vanilla 1/2 c Sugar 1/2 c Water Put the egg whites in a mixing bowl and beat slowly at first. As the egg whites thicken, add 1/4 cup of sugar and increase the beating speed until the whites hold very stiff peaks. Scald the milk and add 1/4 cup of sugar and vanilla. Stir the mixture until the sugar has dissolved. Poach the egg whites in milk for 4 to 5 minutes, turning once. The idea here is to drop large dollops of the beaten egg white/sugar mixture onto the surface of the milk until they are cooked through. These will be the "islands" for this exotic dessert. Remove to serving platter. Beat the egg yolks with the remaining 1/2 cup of sugar in a bowl and add the hot milk, stirring vigorously. Cool and strain. Make a caramel by boiling 1/2 cup of sugar and 1/2 cup of water to a syrup. Serve the cooled milk-and-egg mixture with the islands and drizzle caramel on top. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Gerard Crozier, Crozier's Restaurant, New Orleans Posted by Michael Prothro, Mike's Resort BBS on Kook-Net MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Strawberries and Cream Categories: Desserts, Fruits, Cyberealm, Kooknet Yield: 4 servings 1 pt Strawberries 1 pt Cream, whipping 1/4 c Sugar Place strawberries in a bowl. Whip the cream and, when it begins to thicken, add the sugar. Whip until quite thick and pipe through a pastry bag onto the strawberries. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Pierre Lacoste, Maison Pierre, Restaurant, New Orleans Posted by Michael Prothro, Mike's Resort BBS Fayetteville AR, on Kooknet MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Strawberry Crepes Categories: Desserts, Kooknet, Cyberealm Yield: 4 servings 12 ea Crepes ** 4 tb Butter 4 tb Sugar 1/2 ts Zest, orange 1/2 ts Zest, lemon 1 ts Juice, orange 1 ts Juice, lemon 1 pt Strawberries, halved 1 tb Brandy ** See recipe for Basic Crepes. Melt the butter and add sugar. Stir, then add the lemon zest and the orange zest and juices. Reduce until syrupy. Add crepes and berries and carefully flame with brandy. Remove crepes, fill with berries and reduce sauce to glaze. Pour over crepes. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Gunter Preuss, Versailles Restaurant, New Orleans Posted by Michael Prothro, Mike's Sunshine Resort BBS, Fayetteville, AR on Kook-Net MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Carrot Ginger Cake Categories: Cake, Vegetables, Desserts, Kooknet, Cyberealm Yield: 8 servings 2 1/2 c Whole wheat pastry flour 1 ts Baking powder 1 ts Baking soda 1 tb Egg replacer 2 tb Safflower oil 3/4 c Soy milk (vanilla) 1/2 c Honey 1 tb Ginger root, fresh, grated 3/4 ts Cinnamon 1/2 ts Nutmeg, freshly grated 1 c Carrots, finely grated 1/2 c Raisins Preheat oven to 350 degrees. Sift first 6 ingredients into a large bowl. Mix the next 4 ingredients separately in a bowl, and then add them to the dry ingredients in the large bowl. Do not over mix. Stir in the carrots and raisins. (Optional: 1 cup pineapple chunks, 3/4 cup walnuts, chopped). and spoon the batter into a prepared (oiled and floured) cake pan. Bake for 45 minutes at 350 degrees or until tooth pick inserted comes out clean. Let stand in pan for 15 minutes before inverting onto a platter. Chill. Posted by Michael Prothro, Mike's Resort BBS, Fayetteville AR on Kook-Net recipe echo MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Golden Maple Sugar Cookies Categories: Cookies, Kooknet, Cyberealm Yield: 60 cookies 2 1/2 c Sifted Flour 1 ts Baking Soda 1 ts Cream Of Tarter 1/4 ts Salt 1 1/3 c Butter Flavored Crisco 1 1/2 ts Vanilla 2 tb Pure Maple Syrup 2 c Sugar 2 ea Egg Yolks Sift together the Flour, Soda, Tarter, and Salt, and set aside. Cream (Beat) the Crisco, Vanilla, and maple syrup until well mixed, then add the sugar gradually creaming until light and fluffy. Add Egg yolks one at a time and beat well after each is added. Slowly add the Sifted dry ingredients and beat until just blended. Make Balls 1 1/2 inch (Approx) in Diameter and place 2 inches apart on an ungreased cookie sheet. Bake at 350 degrees for 9 to 11 min or until the edges just start to turn golden brown. Allow to cool at least two min on the sheet before removing to a rack until completely cool. This recipe was created by accident while I was trying to salvage another cookie disaster. We gave these away to many of our friends and relatives in our Xmas cookie assortment and they got rave reviews. (Go Figure) Barry... MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Buttermilk Pound Cake Categories: Cyberealm, Mom's best, Ww, Cakes, Low-cal Yield: 1 cake 1 1/2 c Sifted flour 1/4 ts Baking powder 1/4 ts Baking soda 3/8 ts Salt 1 Egg 2 Egg whites 1/2 c Low-fat buttermilk 1 1/4 ts Vanilla 1/4 c Stick margarine 1 tb Unsalted butter 1 c Sugar 1. Have all ingredients at room temperature (70F). Adjust oven racks to divide oven in thirds; preheat oven to 325F. Spray 5 cup loaf pan, bundt pan or tube pan with nonstick cooking spray. 2. In small bowl, whisk together flour, baking powder, baking soda, and salt; sift together and set aside. 3. In small bowl, whisk together egg and egg whites; set aside. 4. In small bowl, combine buttermilk and vanilla; set aside. 5. Cut margarine and butter into 1/4" chunks and place in large bowl of electric mixer; beat at medium speed until softened, about 1 minute. Add sugar gradually, beating constantly, until smooth, about 3 minutes. Gradually dribble in beaten eggs, beating at medium-high speed for 2-3 minutes. On low speed, beat in 1/3 of the reserved flour mixture, scraping sides of bowl. On medium-high speed, gradually dribble in 1/2 of the buttermilk mixture, scraping sides of bowl. On low speed, beat in half of the remaining flour mixture. On medium-high speed, beat in the rest of the buttermilk mixture, scarping sides of bowl. On low speed, beat in the remaining flour mixture until well combined (batter may look curdled). Pour into prepared pan and bake until cake starts to pull away from the sides of the pan, the top is golden brown and a toothpick inserted in the center of the cake comes out clean, 35-40 minutes for bundt or tube pan, or 65-70 minutes for loaf pan. 6. Cool on rack 10-15 minutes; invert pan and unmold onto rack to cool completely. Cut into 12 slices. Serving (1/12 of cake) provides: 1 fat, 1/2 bread, 95 calories. Per serving 174 calories, 3 gm protein, 28 gm carbo, 5 gm fat (1 gm sat), 175 mg sodium, 21 mg chol, 0 gm fiber. Source: Weight Watchers Magazine, January 1995 Typed in MM format by Linda Fields, Cyberealm BBS 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Cajun Glazed Mushrooms Categories: Appetizers, Vegetables, Cyberealm, Kooknet Yield: 8 servings 1 1/2 lb Small button mushrooms 1 c Butter or margarine 5 oz Worcestershire sauce 1/4 c Finely ground pepper 1/2 ts Salt 5 dr Tabasco sauce From Robin Sattler, Kooknet recipe network 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Mexican Stuffed Mushrooms Categories: Mexican, Appetizers, Cyberealm, Kooknet Yield: 6 servings 12 lg Mushrooms,2 1/2" diameter 1/3 c Thinly sliced green onions 1 Garlic clove,minced/pressed 3/4 ts Ground cumin 3/4 ts Chili powder 1 cn Tomato sauce 1 cn Diced green chilies 1/4 lb Jalapeno jack cheese, -shredded 2 c Unseasoned stuffing mix 2 ts Salad oil Twist mushroom stems free, trim off dried ends, and finely chop stems. In a 10-12" frying pan over medium heat, combine stems, onions, garlic, cumin, chili powder, and 1/4 cup water. Stir often until vegetables begin to brown. Add 2 tablespoons water, scrape browned bits free, and repeat step. Add tomato sauce, chilies, and 1/2 the cheese. Remove from heat and gently stir in the stuffing. Rub mushrooms with oil. Set cup side up in a 9x13" pan. Mound all the filling into caps. Sprinkle with remaining cheese. Bake in a 400'F. oven until cheese is lightly browned, 15-20 minutes. Per serving: 199 calories; 9.6 grams protein; 8.7 grams fat; (3.6 grams saturated fat); 23 grams carbohydrates; 731 milligrams sodium; 20 milligrams cholesterol. From Robin Sattler, Kooknet Recipe Network, 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Koenigsberger Klops Categories: Cyberealm, Meats Yield: 4 servings 14 1/8 oz Ground Beef 1 Old bun 1 Egg white 1 Onion Salt Pepper 1 7/16 oz Butter 1 7/16 oz Flour 2 1/8 c Broth or water 1 tb Capers 1 ts Lemonjuice 1 Egg yolk 2 tb Water 1/2 Salted Herring (if desired) 1. Soak the bun in water until soft, squeeze out with hand and add to meat. 2. Chop the onion finely, add to meat. 3. Add the egg white and if desired, the finely chopped hering with salt and peeper to the meat. Knead with hand until it is a smooth dough. Form round dumplings from dough. 4. In a pot melt butter, add flour and stir and let it get light yellow, add the broth or water, stirring constantly. 5. Add the dumplings and let simmer 15 minutes. 6. Short before the time is up, add the lemon juice, capers and stir in the egg yolk , dont let it come to a boil again. 7. Serve with wide noodles and salad and a cold beer. From Dr Oetker Cookbook Translated by Brigitte Sealing Cyberealm BBS 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Hawaiian Cake from Lois Flack Categories: Cakes, Desserts, Cyberealm, Kooknet Yield: 15 servings 1 pk Yellow cake mix 1 c Cold milk 1 pk Cool whip, 9 oz,thawed 1/2 c Chopped nuts (optional) 1/2 c Flaked coconut 1 pk Instant vanilla pudding 5 oz 1 pk Cream cheese, softened 1 cn Crushed pineapple (drained) 1 cn Maraschino cherries, chopped Prepare cake mix according to the directions on the box. Pour batter into greased 15"x 10" pan. Bake at 350* for 15-20 minutes. Let it get cold in pan. Blend pudding mix with milk. Beat cream cheese into pudding mix until smooth. Then stirring by hand, fold in thawed cool whip. Spread pudding on top of cake. Top with crushed pineapples (20 oz. can). Sprinkle with nuts, then cherries (small jar of cherries cut into small pieces), and last with coconut. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Vegetables with Chicken breast (German) Categories: Cyberealm, Poultry Yield: 4 servings 14 1/8 oz Broccoli 10 2/3 oz Cauliflower 8 13/16 oz Carrots 2 1/8 c Vegetable Broth 2 tb Butter 2 tb Flour 3 1/2 oz Cream 3 1/2 oz Velveta Cheese Salt,Pepper Nutmeg 4 Chickenbreast Filets Oil for frying 1. Clean broccoli and cauliflower and rip into little buds. 2. Peel and slice carrots. 3. Bring the vegetablebroth to a boil and cook the cauliflower for 5 minutes in it. 4. Add broccoli and carrots and cook 5 more minutes. 5. Pour the vegetables through a colander and save the broth. 6. Melt butter and stir in flour, stir and cook real short, until only light yellow than add the hot vegetablebroth, cream and season to taste with salt, pepper and nutmeg. 7. Heat the oil in big skillet and fry the chicken breasts on both sides, about 6 minutes each. 8. Put chicken on papertowl to absorb grease. 9. Arrange chicken on plates and put veggatables on it and pour sauce over meat. 10.Serve with rice. From a german magazine translated by Brigitte Sealing MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: BASIC CREPES Categories: Cyberealm, Crepes, My own Yield: 12 servings MMMMM----------------------FROM LOIS FLACK--------------------------- MMMMM-----------------CYBEREALM BBS 315-786-1120---------------------- * * * * * * * * 1 1/4 c All-purpose Flour 1 1/2 c Skim Milk 1 tb Margarine, melted 1 Egg Vegetable Cooking Spray * * * * * * * * ~-* Cooled crepes can be stacked in wax paper and frozen *-- --* in a zip-top freezer bag for up tp three months. *-- Place flour in a medium bowl. Combine milk, margarine, and egg, and add mixture to flour with a wire whisk until almost smooth. Cover batter, and chill for 1 hour. Coat an 8-inch pan or non-stick skillet with vegetable cooking spray and place over medium-high heat until hot. Remove pan from heat, and pour scant 1/4 cup batter into pan, quickly tilt pan in all directions so batter covers pan with a thin film. Cook about 1 minute. Carefully lift edge of crepe with spatula to test for doneness. The crepe is ready to turn when it can be shaken loose from pan, and the underside is lightly brown. Turn crepe over, and cook 30 seconds on the other side. Place the crepe on a towel, and allow it to cool. Repeat procedure until all of the batter is used. Stack crepes between single layers of wax paper or paper towel to prevent sticking. YIELD: 12 Crepes Calories.....69 (21% from fat) Protein....2.8g Fat....1.6g Carbohydrate....10.7g Fiber.....0.3g Cholesterol....18mg Iron........0.6mg Sodium........33mg Calcium........42mg Source: "Cooking Light" - May 1994 edition Typed by: Lois Flack, <CYBEREALM BBS>, Watertown, New York MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: STRAWBERRIES-AND CREAM CREPES Categories: Cyberealm, Desserts Yield: 6 servings MMMMM----------------------FROM LOIS FLACK--------------------------- MMMMM-----------------CYBEREALM BBS 315-786-1120---------------------- * * * * * * * * 3 c Sliced fresh strawberries 1/3 c Sugar 2/3 c Light Process cream cheese- -product, softened 1/3 c Granulated Sugar 3/4 c Nonfat sour cream- -alternative 1 tb Fresh lemon juice 1/2 ts Grated Lemon rind 6 Desert Crepes 1 tb Sifted powdered Sugar * * * * * * * * Combine strawberries and granulated sugar in a bowl; stir well. Cover and chill 1 hour. Combine cream cheese and powdered sugar in a bowl, and beat at medium speed of an electric mixer until blended. Add sour cream, lemon juice, and lemon rind; beat until smooth. Spread 1/4 cup cream cheese mixture over half of each crepe, and top with 1/2 cup strawberry mixture. Sprinkle crepes with 1 tablespoon powdered sugar. Serve immediately. Yield: 6 servings ( 1 crepe each) Calories.....249 (22% from fat) Protein.....7.9g Fat......6.1g Carbohydrate......40.8g Fiber.......2.3g Cholesterol....33mg Iron.............1mg Sodium........194mg Calcium.........87mg Source: "Cooking Light" - May 1994 edition Typed by: Lois Flack, <CYBEREALM BBS>, Watertown, New York MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Sassy Jack Cheese Bites Categories: Side dishes, Snacks, Vegetarian, Kooknet, Cyberealm Yield: 48 appetizers 8 oz Low fat jalapeno jack -cheese; shredded 2 tb Butter; softened 1 c Whole wheat pastry flour -or unbleach. white flour 1 pn Salt; or herbal salt sub 1/4 ts Cayenne pepper; opt Line a large cookie sheet with waxed paper. In a bowl, combine all ingredients. Shape mixture into 1/2 inch balls and place on cookie sheet; don't let balls touch each other. Freeze until hard. To bake, preheat oven to 450. Place cheese balls on an ungreased cookie sheet and bake for 10-12 mins. Serve hot. Per cheese ball: 30 cals, 1.5g prot, 2g fat, 2g carb, 5mg chol, 36mg sod, 0 fiber. Recipe by Mary Carrol From the Best of Vegetarian Times recipe cards Helpful hints: Freeze cheese balls at least a few hours before baking. Freezing allows cheese to harden so balls hold their shape in the oven. Unbaked cheese balls may be kept in the freezer in a tightly covered container for up to 2 weeks. VT's note: These spicy little morsels are so easy to assemble that making them is almost as much fun as eating them! Mix them up, freeze and they're ready when you are. Posted by Lisa Greenwood MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Festive Apple Salad Categories: Fruits, Salads, Kooknet, Cyberealm Yield: 8 servings 4 Apples, peeled and sliced 1 c Water 1/2 c Red Cinnamon Candies Lettuce Leaves 1 tb Lemon Juice 3 oz Pkg. Cream Cheese, softened 2 tb Walnuts, chopped In medium saucepan, combine apples, water and cinnamon candies. Heat to boiling and cook uncovered, about 10 minutes or until apples are tender, stirring occasionally. Cool and chill. To serve, drain apple slices and arrange on crisp lettuce leaves. Combine lemon juice and cream cheese; beat until smooth. Spoon over apples; garnish with walnuts. SOURCE: S.H.A.R.E Colorado Dec. 1994/Jan. 1995 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Green Bean Almond Rice Categories: Vegetables, Side dishes, Kooknet, Cyberealm Yield: 8 servings 1 tb Butter or margarine 1/2 c Slivered almonds 1/2 c Chopped onions 1/3 c Chopped red bell peppers 3 c Cooked brown rice, (cooked -in beef broth) 1 10 oz. package frozen French -style green beans, thawed -ground white pepper, for -taste 1/4 ts Tarragon Melt butter in large skillet over medium-high heat. Add almonds; stir until lightly browned. Add onions and red pepper; cook for 2 minutes or until tender. Add rice, green beans, white pepper and tarragon. Stir until thoroughly heated. Nutrition (per serving): 202 calories Saturated fat 1 g Total Fat 7 g (31% of calories) Protein 6 g (12% of calories) Carbohydrates 29 g (57% of calories) Cholesterol 4 mg Sodium 103 mg Fiber 1 g Iron 1 mg Vitamin A 295 IU Vitamin C 9 mg Alcohol 0 g Source: USA Rice Council from Microcookbook 11-25-94 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Harvest Rice Categories: Side dishes, Kooknet, Cyberealm Yield: 6 servings 1 c Sliced carrots 1 tb Vegetable oil 1 c Sliced green onions 2 c Apples, cored, chopped 3 c Cooked brown rice 1/2 ts Salt 1/2 c Seedless raisins 1 tb Sesame seeds In large skillet, cook carrots in oil about 5 minutes over medium heat. Add onions and apples. Cook 3-5 minutes longer. Stir in remaining ingredients. Cook until thoroughly heated. Nutrition (per serving): 220 calories Saturated fat 1 g Total Fat 4 g (17% of calories) Protein 4 g (7% of calories) Carbohydrates 42 g (76% of calories) Cholesterol 0 mg Sodium 208 mg Fiber 1 g Iron 1 mg Vitamin A 5243 IU Vitamin C 7 mg Alcohol 0 g Source: USA Rice Council Date Published: 11/25/92 from Microcookbook 11-25-94 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Rice Nut Loaf Categories: Vegetarian, Main dish, Kooknet, Cyberealm Yield: 6 servings 3 c Cooked brown rice 8 oz Sharp Cheddar cheese -- shredded 4 Eggs; lightly beaten 1 md Onion; chopped 1 c Shredded carrots 1/2 c Italian-style breadcrumbs 1/4 c Chopped walnuts 1/4 c Chopped sunflower kernals 1/4 c Sesame seeds 1/2 ts Salt 1/4 ts Ground black pepper 16 oz Spaghetti sauce (optional) Combine rice, cheese, eggs, onion, carrots, breadcrumbs, walnuts, sunflower kernals, sesame seeds, salt and pepper; pack into greased 9-inch loaf pan. Bake at 350 degrees F. for 50 to 60 minutes until firm. Let cool in pan 10 minutes; unmold and slice. Serve with heated spaghetti sauce. Each serving provides: * 444 calories * 20.2 g. protein * 25.9 g. fat * 33.6 g. carbohydrate * 2.5 g. dietary fiber * 187 mg. cholesterol * 546 mg. sodium Source: "Veg-able Rice" Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Tofu Fried Rice Categories: Main dish, Vegetarian, Kooknet, Cyberealm Yield: 4 servings 1 tb Dark sesame oil 10 1/2 oz Firm tofu -- cut into 1/2-inch cubes 2 Garlic cloves; minced 1 ts Ground ginger 10 oz Frozen peas; thawed 1 c Bean sprouts 1 c Sliced mushrooms 4 Green onions; sliced 2 md Carrots -- cut into diagonal slices 4 c Cooked brown rice; chilled 1/2 c Slivered almonds; toasted 1/4 c Soy sauce Heat oil in large skillet or wok over medium-high heat. Stir-fry tofu in oil with garlic and ginger 3 minutes. Add peas, bean sprouts, mushrooms, onions and carrots. Stir-fry until peas and carrots are tender. Stir in rice, almonds and soy sauce; heat thoroughly. Each serving provides: * 423 calories * 18.7 g. protein * 17.4 g. fat * 52.4 g. carbohydrates * 7.9 dietary fiber * 0 mg. cholesterol * 937 mg. sodium. Source: "Veg-able Rice" Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Beef Ravioli Categories: Italian, Kooknet, Cyberealm Yield: 4 servings MMMMM--------------------------FILLING------------------------------- 1/2 lb Ground beef 1 ea Small onion, minced 1 ea Garlic clove, minced 1/4 c Minced parsley 2 tb Grated Parmesan cheese Salt 1 ea Egg Water MMMMM------------------------PASTA DOUGH----------------------------- 2 1/4 c Flour 2 ea Eggs 1/4 c Water 1 tb Olive or Salad oil 1 ts Salt MMMMM-----------------------MARINARA SAUCE---------------------------- 2 tb Olive or salad oil 1 ea Small onion, chopped 1 ea Garlic clove, minced 1 tb Sugar 2 ts Basil 1 ts Salt 16 oz Can Tomatoes 6 oz Can Tomato Paste FILLING: In 10-inch skillet over medium-high heat, cook beef, onion, and garlic until all pan juices evaporate, onion is tender, and meat is browned. Remove skillet from heat; stir in parsley, cheese, and 1/2 ts salt, then egg. Cover and refrigerate groundbeef filling. PASTA DOUGH: In large bowl, stir 2-1/4 cups flour with remaining ingredients to make a stiff dough. On well-floured surface, knead dough until smooth and not sticky, about 20 times. Cover dough with plastic wrap and let rest 30 minutes for easier rolling. Cut dough into 4 pieces. On floured surface with floured rolling pin, roll 1 piece into 12" by 8" rectangle. With dull edge of knife, lightly mark dough into twentyfour 2-inch squares. Place a scant teaspoon of groundbeef filling in center of each square. Roll second piece of dough into 12" by 8" rectangle; place over filling. Press around filling and along edges. With cutter or knife, cut into 24 ravioli; place in single layer on floured, clean cloth towel. Repeat with remaining dough and filling. Let ravioli dry 30 minutes. In 8 quart saucepan over high heat, heat 6 quarts water and 2 teaspoons salt to boiling. Add ravioli, stirring gently to separate pieces so they do not stick together; heat to boiling. Reduce heat to medium; cook until tender but firm. About 5 minutes. Drain ravioli; serve with Marinara sauce. MARINARA SAUCE: In 2 quart saucepan over medium-low heat, in hot oil, cook onion and garlic until tender. Stir in sugar, basil, salt, tomatoes with their liquid, and tomato paste; heat mixture to boiling, stirring to break up tomatoes. Reduce heat to low; cover saucepan and simmer 20 minutes to blend flavors, stirring occasionally. Source: Unknown MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Squash Casserole II Categories: Vegetables, Casseroles, Kooknet, Cyberealm Yield: 1 servings 3 lb Squash 3 ea Carrots 1 sm Jar pimento 1 cn Cream of Chicken soup 1 lg Onion 1 pk Corn bread stuffing mix 1/4 lb Oleo Salt & pepper to taste Dice squash, carrots and onions. Boil until tender and drain. Add pimento to oleo and cream of chicken soup. Season with salt and pepper. Cover bottom of baking dish with part of stuffing mix. Layer squash mixture over stuffing and top with remainder of stuffing mix. Bake at 350 F. until lightly brown. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Campbell's Spanish Chicken and Mushrooms Categories: Poultry, Kooknet, Cyberealm Yield: 4 servings 2 tb Olive or vegetable oil 4 ea Chicken breast halves Skinless, boneless 2 c Sliced fresh mushrooms (6 oz) 1 cn CAMPBELL'S condensed Italian Tomato soup 1/2 ts Water 1/4 c Sliced VLASIC pimento stuff Olives 2 tb Burgundy or other dry wine 4 c Hot cooked egg noodles 1/4 c Grated Parmesan cheese (optional) Fresh oregano for garnish In 10" skillet over medium high heat, in 1 tablespoon hot oil, cook chicken 10 minutes or until browned on both sides. Remove; set aside. Reduce heat to medium. In remaining 1 tablespoon hot oil, cook mushrooms until tender and liquid is evaporated, stirring often. Stir in soup, water, olives and wine. Heat to boiling. Return chicken to skillet. Reduce heat to low. Cover; cook 5 minutes or until chicken is on longer pink, stirring occasionally. Serve with noodles. Sprinkle with cheese. Garnish with oregano, if desired. Source "Campbell's Quick and Easy Recipes" ;1993 \/\/. <. |>. 9/17/94 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Campbell's Savory Chicken and Mushrooms Categories: Poultry, Kooknet, Cyberealm Yield: 4 servings 2 tb Margarine or butter 4 ea Chicken breast halves Skinless, boneless 1 1/2 c Fresh broccoli flowerets 1 1/2 c Sliced fresh mushrooms (4 oz) 1 cn CAMPBELL'S condensed cream Of chicken & broccoli soup 1/4 c Milk 2 tb Dijon style mustard 4 c Hot cooked egg noodles Cherry tomatoes Oregano In 10" skillet over medium high heat, in 1 tablespoon hot margarine, cook chicken 15 minutes or until browned on both sides and no longer pink. Remove; keep warm. Reduce heat to medium. In same skillet, in remaining 1 tablespoon hot margarine, cook broccoli and mushrooms until vegetables are tender and liquid is exaporated, stirring often. Add soup, milk and mustard. Heat through, stirring occasionally. Spoon soup mixture over chicken. Serve with noodles. Garnish with tomatoes and oregano, if desired. Source "Campbell's Quick and Easy Recipes" ;1993 \/\/. <. |>. 9/17/94 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Lemon-Coated Fillets Categories: Main dish, Fish, Microwave, Kooknet, Cyberealm Yield: 4 servings 1/4 c Butter (or marg.) 2 ts Lemon juice 16 oz Fish fillets; thawed Salt; to taste Pepper; to taste 3/4 c Breadcrumbs, seasoned dry Paprika Lemon slices; opt. Parsley sprigs, fresh; opt. Place butter in a 1-cup glass measure. Microwave at HIGH for 30 seconds or until butter is melted. Stir in lemon juice. Sprinkle fillets with salt and pepper; brush both sides of each with butter mixture. Gently dredge fillets in breadcrumbs, and sprinkle with paprika. Arrange fillets in a 12x8x2" baking dish with thicker portions to outside (thinner portions may overlap if necessary). Cover with waxed paper. Microwave at HIGh for 3 to 5 minutes or until fish flakes easily when tested with a fork, giving dish one half-turn during cooking. Garnish with lemon slices and parsley, if desired. SOURCE: Southern Living Magaizne, March 1980. Typos by Nancy Coleman. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Poached Fish in Creamy Sauce Categories: Main dish, Fish, Microwave, Kooknet, Cyberealm Yield: 4 servings 3 tb Water 2 tb Wine, dry white 1 md Carrot; cut into 1/2" pieces -(about 1/2 cup) 1 Celery stalk; cut into 1" -pieces (about 1/2 cup) 1 md Onion; sliced and separated -into rings 1/2 Lemon; sliced 3 Peppercorns 1 Bay leaf 2 tb Parsley, fresh; chopped 1/8 ts Salt 16 oz Fish fillets; thawed Breadcrumbs, seasoned dry Paprika MMMMM---------------------CREAMY SWISS SAUCE-------------------------- 3 tb Butter (or marg.) 3 tb Flour, all-purpose 1/4 ts Salt 1/8 ts Pepper, white 1 c Half-and-half 1/2 c Fish stock; reserved 3/4 c Cheese, Swiss; shredded(3oz) Combine first 10 ingredients in a 12x8x2" baking dish; stir well, being sure vegetables are evenly distributed in dish. Cover with clear plastic wrap; microwave at HIGH for 4 to 6 minutes or until vegetables are crisp-tender Arrange fish fillets over vegetables with thicker portions to outside of dish (thinner portions may overlap, if necessary). Cover and microwave at HIGH for 3 to 5 minutes or until fish flakes easily when tested with a fork, giving dish one half-turn during cooking. Remove fish fillets, and keep warm. Strain fish stock, and discard vegetables. Add enough water to fish stock to measure 1/2 cup; use to prepare Creamy Swiss Sauce. Return fillets to baking dish; spoon sauce over fillets. Sprinkle with breadcrumbs and paprika. Cover and microwave at MEDIUM for 2 to 3 minutes or until bubbly. Creamy Swiss Sauce: Place butter in a 1-quart glass measure or casserole dish. Microwave at HIGH for 30 seconds or until butter melts; blend in flour, salt, and pepper. Gradually add half-and-half and fish stock, stirring well. Microwave at HIGH 2-1/2 minutes; stir well. Microwave at HIGH for 1-1/2 to 2-1/2 minutes or until thickened and bubbly, stirring at 1 minute intervals. Add cheese, stirring until melted. Yield: about 2 cups. SOURCE: Southern Living Magazine, March 1980. Typos by Nancy Coleman. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Fish Fillets Au Gratin #2 Categories: Main dish, Casseroles, Fish, Kooknet, Cyberealm Yield: 6 servings 6 tb Butter (or marg.) 1 c Onion; chopped 1/2 c Celery; chopped 1/2 c Green pepper; chopped 6 tb Flour, all-purpose 1 1/2 c Milk 1 1/2 ts Salt 1 ts Pepper 1/4 ts Thyme ds Hot sauce 1 lb Fish fillets; thawed 1 c Breadcrumbs 1/2 c Cheese, Cheddar; shredded Melt butter over low heat in a saucepan; saute onion, celery, and green pepper until tender. Blend in flour, stirring well. Gradually add milk, stirring constantly. Cook over medium heat, stirring constantly, until smooth and thickened. Add salt, pepper, thyme and hot sauce, blend well. Place fish fillets in a buttered 8" square baking dish; cover with sauce. Combine breadcrumbs and cheese; sprinkle over sauce. Bake at 450 degrees for 20 to 25 minutes or until fish is done. SOURCE: Southern Living Magazine, April 1977. Typos by Nancy Coleman. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Crunchy Fried Fillets Categories: Main dish, Fish, Kooknet, Cyberealm Yield: 4 servings Salt 1 lb Perch fillets; thawed Flour, all-purpose 1 Egg; beaten 3 tb Water 25 Crackers, saltine; to 30 Oil, salad; hot Lightly salt fillets; dredge each in flour. Beat egg and water; dip floured fillets in egg mixture. Coat well with cracker crumbs, pressing crumbs into fish. Fry fillets in hot oil over medium heat until browned. Drain on absorbent paper. SOURCE: Southern Living Magazine, April 1977. Typos by Nancy Coleman. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Wieners in Butter and Beer Sauce Categories: Main dish, Sandwiches, Kooknet, Cyberealm Yield: 10 sandwiches 1/4 c Butter 12 oz Beer 1 lg Onion; thinly sliced 1 lb Wieners, all-meat 10 Buns, wiener Melt butter in saucepan; add beer and onion. Cover and cook over low heat 30 minutes. Transfer saucepan to grill. Heat wieners on grill. While they grill, use tongs to dip them into beer sauce four or five times at 5-minute intervals. Serve wieners in buns; spoon cooked onion and sauce over wieners. SOURCE: Southern Living Magazine, sometime in the 1970s. Typso by Nancy Coleman. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Cheese Hounds Categories: Main dish, Sandwiches, Kooknet, Cyberealm Yield: 10 sandwiches 10 Wieners 10 Strips cheddar cheese 10 sl Bacon 10 Wiener buns Slit wieners lengthwise to make pockets. Stuff each pocket with a strip of cheese. Wrap each wiener with a slice of bacon and fasten ends with toothpicks. Broil 4 to 5 inches form heat, turning frequently, for 5 minutes or until bacon is crisp. Serve in buns. SOURCE: Southern Living Magazine, sometime in the 1970s. Typos by Nancy Coleman. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Squash Casserole I Categories: Vegetables, Casseroles, Kooknet, Cyberealm Yield: 1 servings 1 lb Fresh Summer Squash 1 c Onions/shallots--chopped 1/4 c Mushrooms 1/2 c Quick oats 1 ea Egg--beaten Salt & Pepper to taste 1 ts Salt 1/2 c Chopped celery 1/4 c Pimento 3/4 c Milk 2 ea Hard cooked eggs, chopped Ritz crackers, crumbled Cover squash with water, cook until tender. Drain and set aside. Saute celery, shallots, mushrooms and pimento. Add to squash. Add remaining ingredients, except cracker crumbs and place mixture in buttered casserole. Bake at 400 F. for 15 min. Remove from oven, cover with Ridz cracker crumbs and bake additional 15 min. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Congressional Bean Soup (Crockpot) Categories: Soups, Kooknet, Cyberealm Yield: 6 servings 1 lb Small white beans 8 c Water 2 c Ham, diced 1 c Onion, diced 1 c Celery, chopped 2 tb Parsley, chopped 1 ts Salt 1/4 ts Pepper 1 ea Bay leaf Assemble ingredients in Slow Cooker. Cover and cook on low 8-10 hours or until beans are tender. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Chili (Crockpot) Categories: Chili, Kooknet, Cyberealm Yield: 8 servings 3 One pound cans kidney beans -drained 2 One pound cans tomatoes - -cut up 2 lb Ground beef browned and -drained 2 md Onions coarsely chopped 1 c Diced celery 1 Glove minced garlic 4 -6 tablespoons chili -powder 1 ts Cumin -salt and pepper to taste Put all ingredients in Crockpot in order listed. Stir once. Cover and cook on Low for 10 12 hours or High 5 - 6 hours. == Courtesy of Dale & Gail Shipp, Columbia Md. == Converted by MMCONV vers. 1.50 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Dijon Pasta Salad Categories: Side dishes, Salads, Kooknet, Cyberealm Yield: 8 servings 1 lb Tricolored fusilli or rotini -pasta 2/3 c Corn oil 2 tb Cider vinegar 2 ts Dijon-style mustard 2/3 c Mayonnaise 2 lg Celery ribs; chopped 6 Thick bacon slices; cooked -and chopped 2 Hard-cooked eggs; chopped 2 Scallions; chopped 1/2 ts Salt (up to 1 ts) Paprika (optional) Cook pasta in boiling water just until done, usually 11 to 13 minutes. Drain. Run cold water over pasta until it is completely cool. In a large bowl, whisk together oil, vinegar, mustard, and mayonnaise. Add pasta and all other ingredients to dressing, mix carefully, and taste for seasoning. Chill thoroughly before serving. Makes 8 to 10 servings. from Dying for Chocolate by Diane Mott Davidson MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Mashed Butternut Squash with Ginger Categories: Vegetables, Kooknet, Cyberealm Yield: 4 servings 2 lb Butternut squash; peeled -cut in 1 1/2 " cubes 1 1/2 tb Butter 1/2 ts Ground ginger Salt and white pepper 1. Fit a large soup kettle with a steamer basket; fill kettle with enough water to come to the bottom of the basket. Bring water to boil; add squash. Cover, and cook over medium-high heat until squash is very tender when pierced with a thin-bladed knife, 14 to 16 minutes. 2. Transfer squash to a shallow bowl, add butter, ginger, and salt and pepper to taste; mash with a fork to a coarse puree. Adjust seasoning and serve. Can be covered and refrigerated overnight; reheat in microwave or double boiler. Cook's Illustrated Nov/Dec 94 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Roasted Butternut Squash with Shallots and Th Categories: Vegetables, Kooknet, Cyberealm Yield: 4 servings 2 lb Butternut squash; peeled -cut in 1 1/2 " cubes 6 Shallots; peeled 2 tb Vegetable or olive oil 2 ts Thyme; minced Salt and pepper Heat oven to 425°. Put the squash and shallots in a roasting pan large enough to hold them without crowding. Toss with oil, and season with thyme and salt. Roast squash and shallots, stirring them or shaking the pan every 15 minutes, until they are tender and evenly browned, 45 to 50 minutes. Season with pepper to taste; serve warm or at room temperature. Cook's Illustrated Nov/Dec 94 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Anise Biscotti Categories: Cookies, Kooknet, Cyberealm Yield: 2 servings 1 cup sugar 1 Tbsp. anise seeds, crushed 1 tsp. baking powder 1/2 tsp. baking soda 1/4 tsp. salt 2 large eggs 2 large egg whites 2 Tbsp. grated lemon zest 1 Tbsp. fresh lemon juice Preheat oven to 325 degrees F. Combine flour, anise seeds, baking powder, baking soda and salt. Whisk together eggs, egg whites, lemon zest and lemon juice, and add to the dry ingredients; mix well. Working on a floured surface, shape the dough into 2 logs, each about 14 inches long and 1 1/2 inches thick. Set the logs on prepared baking sheet and bake for 20 to 25 minutes, or until firm to the touch. Transfer the logs to a rack to cool. Reduce the oven temperature to 300 degrees F. Cut the logs diagonally into 1/2-inch thick slices. Stand the slices upright on the baking sheet and bake for 40 minutes. Let cool before storing. Makes about 4 dozen biscotti. 39 calories per biscotti: 1 g protein, o g fat, 8 g carbohydrate; 31 mg sodium; 9 mg cholesterol. Source: Eating Well November/December 1992. Enjoy! ~Kait -!- ! Origin: Prairie Storm Intl PDN/DVN/SDN/UTILNET (204-757-2728) MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Mom's Cranberry Bread Categories: Breads, Kooknet, Cyberealm Yield: 1 cake 2 c Flour 3/4 c White sugar 1 1/2 ts Baking powder 1 ts Salt 1/2 ts Baking soda 1 c Cut cranberries 1/2 c Chopped walnuts 1 ts Grated orange peel 1 Beaten egg 3/4 c Orange juice 2 tb Salad oil Sift together dry ingredients. Stir in cranberries, nuts & orange peel. Combine eggs, orange juice, salad oil, stirring just till moistened. Bake in greased 9 1/2 x 5 x 3" pan in moderate oven 350 - 50 minutes or until done. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Berry Berry Streusel Bars Categories: Cookies, Kooknet, Cyberealm Yield: 16 bars 1 1/2 c Quaker Oats, uncooked -- (quick or old-fashioned) 1 1/4 c All-purpose flour 1/2 c Brown sugar, firmly packed 3/4 c Margarine or butter; melted 1 c Fresh or frozen blueberries 1/3 c Raspberry preserves -OR- strawberry preserves 1 ts All-purpose flour 1/2 ts Grated lemon peel (optional) Heat oven to 350 F. Combine oats, flour, brown sugar and margarine; mix until crumbly. Reserve 1 cup for topping; set aside. Press remaining oat mixture onto bottom of ungreased 8 or 9-inch square baking pan. Bake 13 to 15 minutes or until light golden brown. Cool slightly. In medium bowl, combine remaining ingredients; mix gently. Spread over crust. Sprinkle with reserved oat mixture, patting gently. Bake 20 to 22 minutes or until light golden brown. Cool completely; cut into bars. Store tightly covered. Nutrition Information (1 bar): * Calories 190 * Fat 9 g * Sodium 110 mg * Dietary Fiber 1 g Source: Quaker Oats Favorite Cookies Copyright 1994, The Quaker Oats Company Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Oatmeal Scotchies 1994 Categories: Cookies, Kooknet, Cyberealm Yield: 4 dozen 1 1/4 c All-purpose Flour 1 ts Baking Soda 1/2 ts Salt 1/2 ts Cinnamon 1 c Butter or Margarine-2 sticks 3/4 c Sugar 3/4 c Brown Sugar, firmly packed 2 Eggs 1 ts Vanilla or grated peel of - One Orange 3 c Quick or Old Fashioned Oats, -uncooked 12 oz Pkg. Nestle Toll House -Butterscotch flavored -Morsels (2 cups) Preheat oven to 375°F. In small bowl, combine flour, baking soda, salt, and cinnamon; set aside. In large mixer bowl, beat butter, sugar, brown sugar, eggs, and vanilla extract or orange peel until creamy. Gradually beat in flour mixture. Stir in oats and butterscotch morsels. Drop by measuring teaspoonfuls onto ungreased cookie sheets. Bake 7-8 minutes for chewier cookies; 9-10 minutes for crisper cookies. PAN COOKIE VARIATION: Spread dough into greased 15½ x 10½ x 1" baking pan. Bake 18 to 22 minutes. Cool; cut into Thirty-Five 2"squares. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Sugarplum Bonbons Categories: Cookies, Kooknet, Cyberealm Yield: 36 cookies 1 c Butter or margarine; soft 1 1/2 c Sifted confectioners' sugar 1/4 c Cocoa 1/4 ts Almond extract 1/2 c Chopped blanched almonds 2 c Quick Quaker Oats, uncooked Flaked or shredded coconut Beat butter and sugar together until creamy. Blend in cocoa and almond extract; mix thoroughly. Stir in almonds and oats. Chill dough until stiff, at least 2 or 3 hours. Break off pieces of dough; shape to form 1-inch balls. Roll in coconut. Chill. Source: Our Favorites for family and friends Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Chocolate-Scotch Drops Categories: Cookies, Kooknet, Cyberealm Yield: 30 cookies 6 oz Semi-sweet chocolate pieces 6 oz Butterscotch pieces 1 1/2 c Quick Quaker Oats; uncooked 1 c Salted peanuts Melt chocolate and butterscotch pieces in top of double boiler over hot (not boiling) water; stirring occasionally. Remove from heat; stir in oats and peanuts. Drop by teaspoonfuls onto waxed paper. Chill. Source: Our Favorites for family and friends Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: No-Bake Fudge Clusters Categories: Cookies, Kooknet, Cyberealm Yield: 36 cookies 1/3 c Cocoa 1 1/2 c Sugar 1/2 ts Salt 1/2 c Milk 1/4 c Light corn syrup 1/4 c Butter or margarine 1 ts Vanilla 2 c Quaker Oats, uncooked -- (quick or old-fashioned) 1 c Flaked or shredded coconut Combine cocoa, sugar and salt in medium-sized saucepan. Stir in milk and syrup. Cook over medium heat, stirring until sugar is dissolved. Continue cooking, stirring occasionally, to soft ball stage (236 degrees F.) or until syrup dropped into cold water forms a soft ball. Remove from heat; add butter and vanilla; stir until butter is melted. Stir in oats and coconut. Drop by teaspoonfuls onto waxed paper. Chill. Source: Our Favorites for family and friends Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: No-Bake Peanut Cookies Categories: Cookies, Kooknet, Cyberealm Yield: 42 cookies 1 1/2 c Sugar 1/4 ts Salt 1/2 c Milk 1/4 c Light corn syrup 1/2 c Peanut butter 1 ts Vanilla 1 1/2 c Quaker Oats, uncooked -- (quick or old-fashioned) 3/4 c Coarsely-chopped peanuts -- (salted) Combine sugar, salt, milk and syrup in medium-sized saucepan. Cook over medium heat, stirring until sugar is dissolved. Continue cooking, stirring occasionally, to soft ball stage (236 degrees F.) or until syrup dropped into cold water forms a soft ball. Remove from heat; add peanut butter and vanilla; stir until blended. Stir in oats and peanuts. Drop quickly by teaspoonfuls onto waxed paper. Cool. Source: Our Favorites for family and friends Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Old-Fashioned Oatmeal Cookies Categories: Cookies, Kooknet, Cyberealm Yield: 36 cookies 1 1/2 c Sifted all-purpose flour 1 ts Soda 1 ts Salt 1 1/2 ts Cinnamon 1/2 ts Nutmeg 3/4 c Shortening; soft 1/2 c Granulated sugar 1 c Brown sugar, firmly packed 2 Eggs 1/4 c Milk 3 c Quaker Oats, uncooked -- (quick or old-fashioned) 1 c Raisins Sift together flour, soda, salt and spices into bowl. Add shortening, sugars, eggs and milk. Beat until smooth, about 2 minutes. Stir in oats and raisins. Chill dough about 1 hour. Roll out on lightly floured board or canvas to 1/4-inch thickness. Cut with floured 3-inch round cutter. Place on greased cooky sheets; sprinkle lightly with sugar. Bake in preheated moderate oven (375 degrees F.) 12 to 15 minutes. Source: Our Favorites for family and friends Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Merry Gingerbread Men Categories: Cookies, Kooknet, Cyberealm Yield: 30 cookies 1 c Butter or margarine; soft 1/2 c Brown sugar, firmly packed 1 Egg 1/3 c Light molasses 3 c Sifted all-purpose flour 1/2 ts Soda 1/4 ts Salt 3/4 ts Cinnamon 3/4 ts Ginger 1/4 ts Nutmeg 1 1/2 c Quaker Oats, uncooked -- (quick or old-fashioned) Beat butter until creamy; gradually add sugar, beating until fluffy. Add egg; beat until light and fluffy. Blend in molasses. Sift together flour, soda, salt and spices. Add to creamed mixture; blend well. Stir in oats. Chill dough at least 1 hour. Roll out on lightly floured board or canvas to 1/8-inch thickness. Cut with floured gingerbread man cutter. Place on greased cooky sheets. Bake in preheated moderate oven (350 degrees F.) 10 to 12 minutes; cool. Decorate with confectioners' sugar frosting, red cinnamon candies, semi-sweet chocolate pieces and currants. Source: Our Favorites for family and friends Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Royal Coconut Cookies Categories: Cookies, Kooknet, Cyberealm Yield: 24 cookies 1 1/4 c Sifted all-purpose flour 1 ts Baking powder 1 ts Soda 1/2 ts Salt 1/2 c Granulated sugar 1/2 c Brown sugar, firmly packed 1/2 c Butter or margarine, soft 1 Egg 1/2 ts Vanilla 1 c Quaker Oats, uncooked -- (quick or old-fashioned) 1 c Flaked or shredded coconut Sift together flour, baking powder, soda and salt into bowl. Add sugars, butter, egg and vanilla. Beat until smooth, about 2 minutes. Stir in oats and coconut. Shape to form 1-inch balls. Place on greased cooky sheets. Bake in preheated moderate oven (350 F.) 12 to 15 minutes. Source: Our Favorites for family and friends Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Jack and Jill Cookies Categories: Cookies, Kooknet, Cyberealm Yield: 36 cookies 1 c Butter or margarine; soft 3/4 c Sugar 1 Egg 1 ts Vanilla 1 1/2 c Sifted all-purpose flour 1 ts Soda 1/4 ts Salt 1 1/2 c Quaker Oats, uncooked -- (quick or old-fashioned) Beat butter until creamy. Gradually add sugar, beating until fluffy. Blend in egg and vanilla. Sift together flour, soda and salt. Add to creamed mixture; blend well. Stir in oats. For ease in handling, chill dough about 1 hour. Shape to form 1-inch balls. Place on ungreased cooky sheets. Flatten slightly with bottom of glass dipped in sugar. Insert flat wooden stick or wooden skewer into each. Bake in preheated moderate oven (375 F.) 10 to 12 minutes; cool. Frost cookies with confectioners' sugar frosting. Attach chocolate shot for hair and gumdrop pieces for eyes, nose and mouth. For girl cookies, pipe a bow onto hair with thick frosting. Tie a ribbon bow onto stick for boy's bow tie. When frosting is set, insert sticks into large gumdrops so that cookies stand up. Source: Our Favorites for family and friends Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Chocolate Peanut Whirls Categories: Cookies, Kooknet, Cyberealm Yield: 60 cookies 2/3 c Butter or margarine; soft 1 c Sugar 1 Egg 1 ts Vanilla 1 1/4 c Sifted all-purpose flour 1 ts Baking powder 1/2 ts Salt 1 c Quaker Oats, uncooked -- (quick or old-fashioned) 1 oz Unsweetened chocolate -- melted and cooled 1/4 c Finely-chopped peanuts -- (salted) Beat butter and sugar together until creamy. Blend in egg and vanilla. Sift together flour, baking powder and salt. Add to creamed mixture; blend well. Stir in oats. Divide dough in half. To one half, add melted chocolate; add peanuts to remaining dough. Roll out chocolate dough between two sheets of waxed paper to form a 15x10-inch rectangle. Roll out peanut dough between two sheets of waxed paper to form a 15x10-inch rectangle. Place peanut dough on top of chocolate dough, removing all waxed paper. Starting with long side, roll up as for jelly roll. Wrap in waxed paper and chill several hours or overnight. Cut into 1/4-inch slices. Place on ungreased cooky sheets. Bake in preheated moderate oven (350 F.) 10 to 12 minutes. Source: Our Favorites for family and friends Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Crisp Oatmeal Treasures Categories: Cookies, Kooknet, Cyberealm Yield: 42 cookies 3/4 c Sifted all-purpose flour 1/2 ts Soda 1/2 ts Salt 1/2 c Granulated sugar 1/2 c Brown sugar, firmly packed 1/2 c Shortening; soft 1 Egg 1 1/2 c Quaker Oats, uncooked -- (quick or old-fashioned) 1/4 c Chopped nutmeats Sift together flour, soda and salt into bowl. Add sugars, shortening, egg and vanilla. Beat until smooth, about 2 minutes. Stir in oats and nutmeats. Shape dough to form roll; warp in waxed paper and chill several hours or overnight. Cut into 1/4-inch slices. Place on ungreased cooky sheets. Bake in preheated moderate oven (350 F.) 10 to 12 minutes. Source: Our Favorites for family and friends Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Cherry Tree Cookies Categories: Cookies, Kooknet, Cyberealm Yield: 36 cookies 1/3 c Shortening; soft 3/4 c Brown sugar, firmly packed 1 Egg 1 ts Vanilla 1 1/4 c Sifted all-purpose flour 1/2 ts Soda 1/2 ts Salt 1/4 c Milk 1 1/2 c Quaker Oats, uncooked -- (quick or old-fashioned) Red cinnamon candies Green colored sugar Chocolate shot Beat shortening and sugar together until creamy. Blend in egg and vanilla. Sift together flour, soda and salt; add to creamed mixture alternately with milk. Stir in oats. Chill dough several hours. Roll out on lightly floured board or canvas to 1/8-inch thickness. Cut out "tree-tops" with floured 3-1/2-inch round cutter. Cut out "tree trunks" about 1 inch tall with sharp knife. Place circles on greased cooky sheet; attach "tree trunks". Press cinnamon candies into "tree tops" and sprinkle with green colored sugar. Sprinkle "tree trunks" with chocolate shot. Bake in preheated moderate oven (350 F.) 8 to 10 minutes. NOTE: Cookies can be cut with a tree-shaped cutter, if desired. Decorate as above. Source: Our Favorites for family and friends Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Peanut Butter Crisscross Cookies Categories: Cookies, Kooknet, Cyberealm Yield: 108 cookies 1 1/2 c Shortening; soft 1 c Granulated sugar 1 1/2 c Brown sugar, firmly packed 3 Eggs 12 oz Chunk-style peanut butter 3 1/2 c Sifted all-purpose flour 2 ts Soda 3/4 ts Salt 2 c Quaker Oats, uncooked -- (quick or old-fashioned) Beat shortening and sugars together until creamy. Add eggs, one at a time, beating well after each addition. Blend in peanut butter. Sift together flour, soda and salt. Add to creamed mixture; blend well. Stir in oats. Shape to form 1-inch balls. Place on ungreased cooky sheets. With tines of fork, press to make crisscrosses on each. (If dough sticks to fork, occasionally dip fork in flour.) Bake in preheated moderate oven (350 F.) 12 to 15 minutes. Source: Our Favorites for family and friends Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Sandies Categories: Cookies, Kooknet, Cyberealm Yield: 36 cookies 1 c Butter or margarine; soft 1/2 c Sifted confectioners' sugar 2 ts Vanilla 2 c Sifted all-purpose flour 1/2 ts Salt 1 c Quaker Oats, uncooked -- (quick or old-fashioned) 1/2 c Chopped pecans Confectioners' sugar Beat butter until creamy. Gradually add sugar, beating until fluffy. Blend in vanilla. Sift together flour and salt. Add to creamed mixture; blend well. Stir in oats and pecans. Shape to form crescents, balls or logs. Place on ungreased cooky sheets. Bake in preheated slow oven (325 F.) about 30 minutes. While warm, sift confectioners' sugar generously over cookies. Source: Our Favorites for family and friends Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Sugar Crisps Categories: Cookies, Kooknet, Cyberealm Yield: 42 cookies 1/2 c Shortening; soft 1/2 c Granulated sugar 1/2 c Brown sugar, firmly packed 1 Egg 1/2 ts Vanilla 1/2 ts Almond extract 1/2 ts Soda 2 ts Vinegar 1 1/4 c Sifted all-purpose flour 1/2 ts Salt 3/4 c Quaker Oats, uncooked -- (quick or old-fashioned) Beat shortening and sugars together until creamy. Blend in egg and flavorings. Dissolve soda in vinegar. Add to creamed mixture. Sift together flour and salt. Stir in oats. For ease in handling, chill dough about 1 hour. Shape to form 1-inch balls. Place on ungreased cooky sheets. Flatten with bottom of glass dipped in sugar. Bake in preheated moderate oven (350 F.) about 12 minutes. Source: Our Favorites for family and friends Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Four-In-One Cookies Categories: Cookies, Kooknet, Cyberealm Yield: 66 cookies 1 c Shortening; soft 1 c Granulated sugar 1 c Brown sugar, firmly packed 2 Eggs 1/2 ts Vanilla 1 1/4 c Sifted all-purpose flour 1 ts Soda 1/2 ts Salt 3 c Quaker Oats, uncooked -- (quick or old-fashioned) Beat shortening, sugars, eggs and vanilla together until creamy. Sift together flour, soda and salt. Add to creamed mixture; blend well. Stir in oats. Shape to form 1-inch balls. Place on greased cooky sheets, about 2 inches apart. Bake in preheated moderate oven (350 F.) 12 to 15 minutes. Cool about 2 minutes, then remove cookies from cooky sheets. For variety, add 1 cup raisins, 1 cup salted peanuts, 6 oz. (1 cup) semi-sweet chocolate pieces or 1 cup flaked or shredded coconut with the oats. Source: Our Favorites for family and friends Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Chocolate 'N Pecan Surprises Categories: Cookies, Kooknet, Cyberealm Yield: 60 cookies 1 c Shortening; soft 2 c Brown sugar, firmly packed 2 Eggs 1 ts Vanilla 1 1/2 c Sifted all-purpose flour 1 ts Soda 1 ts Salt 3 c Quaker Oats, uncooked -- (quick or old-fashioned) Milk chocolate bars Pecan halves Beat shortening and sugar together until creamy. Blend in eggs and vanilla. Sift together flour, soda and salt. Add to creamed mixture; blend well. Stir in oats. Chill dough several hours or overnight. Shape to form 1-inch balls. Place on ungreased cooky sheets, about 2 inches apart. Bake in preheated moderate oven (375 F.) 10 to 12 minutes. Immediately place a small square of milk chocolate bar on each. Remove cookies from cooky sheets; press pecan half into chocolate. Source: Our Favorites for family and friends Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: MULLED WINE Categories: Beverages, Cyberealm, Kooknet Yield: 14 servings 3 Bottles red wine such as Burgundy or zinfandel 750 ml Each, or 10 1/2 cups 2/3 c Sugar 16 Inches cinnamon sticks 2 lg Nutmegs, whole, cracked Into large pieces (hammer) 1 tb Whole star anise 1 ts Allspice, whole 1 ts Cloves, whole 8 Quarter-size slices fresh Ginger 1 lg Granny Smith apple, cored, Sliced thinly cross wise 1 md Orange, halved lengthwise And thinly sliced crosswise 1 md Orange peel, peeled from an Orange in a long spiral In a 5 to 6 quart pan over med-low heat, stir wine, 2/3 cups sugar, cinnamon, nutmegs, star anise, allspice, cloves, ginger, apple, orange, and orange peel until steaming. (Do not boil). To blend flavors, hold mulled wine at steaming, uncovered, for 15 minutes. Taste, and stir in more sugar, if desired. Ladle into mugs and serve, or reduce heat to very low and keep warm up to 2 hours. (Sunset Dec. 1994). MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Sautéing Techniques Categories: Cyberealm, Kooknet Yield: 1 info While stir-frying cooks small pieces of seafood and vegetables over high heat with constant stirring, sautéing is done in a skillet over moderate heat with less activity. First you brown the fish on one side, then turn it over to finish cooking on the other ── an ideal way to cook larger or more delicate pieces of fish. The fish can be whole, cut into easy-to-handle fillets, or cut into small pieces. Very thin fillets are tricky to sauté because they become quite fragile as they cook; you might want to consider steaming them instead. To create a nice crisp coating when sautéing, first dust the fish lightly with flour, cornmeal, breadcrumbs or finely chopped nuts. Once the fish is cooked and has been transferred to warmed dinner plates, you can make sauce in a flash using the same skillet. Add a splash of lemon juice or white wine, some freshly chopped herbs and/or minced green onion, heat just until warmed and pour over the fish to serve. Or add a handful of chopped nuts to the skillet, toast over moderately high heat, and scatter over the fish. Because sautéing requires the use of fat (oil, butter, or margarine), you can't avoid the added calories, but a skillet with a nonstick surface keeps added fat to a minimum. If you are not using a nonstick pan, be sure that a thin layer of fat evenly covers the bottom of the pan. You may need more or less oil than called for in the recipe depending on the size of the pan. How to Sauté 1. If cooking the fish uncoated, pat dry with paper towels to remove excess moisture and avoid splattering during cooking. If coating the fish, lightly dust with the chosen coating and pat to remove the excess. 2. Heat the oil or butter in a large skillet over medium heat, then add the fish. Take are that the fish fits evenly in the pan without overlapping. If necessary, cook the fish in batches or in two pans at one time. Cook the fish until nicely browned, then carefully turn. 3. Continue cooking until well browned on both sides and opaque through the thickest part of the fish. Cooking time will depend on the thickness of the fish, but figure roughly 10 minutes total for each inch of thickness. 4. Transfer the fish to warmed dinner plates and cover with foil to keep warm. Add sauce ingredients to the pan and bring to a boil. 5. Arrange the fish on individual plates, spoon sauce over the fish and serve. Simply Seafood Fall 1994 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Baking Techniques Categories: Kooknet, Cyberealm Yield: 1 info Baking is probably the most common cooking method, but not necessarily the first thing you think of for cooking fish. It is a good choice though because it offers a wealth of variety. And you can bake fish with very little or no added fat. Unlike the moist heat of steaming or poaching, oven heat is dry, so your most important consideration is that the fish remains moist while cooking. There are many ways to do this beginning with an even coating of seasoned breadcrumbs or a quick brush with olive oil or melted butter. You can top the fish with thinly sliced tomatoes, zucchini, mushrooms or other vegetables, which help maintain the moisture in the fish as it cooks. You can even oven-poach fish by cooking it either partially or totally submerged in fish stock, wine or other liquid, covering the baking dish with foil, or laying buttered foil directly on top of the fish pieces. Wrapping the fish, in lettuce leaves, parchment paper or foil, is probably the best way to keep fish moist as it bakes. This in fact becomes oven-steaming because the moisture is sealed in. Baking is so versatile that virtually any fish or shellfish can be baked, from the thinnest fillets to oysters on the half-shell to the largest whole fish that your oven can accommodate. Smaller fillets or fish pieces should be baked at higher temperatures (about 425°F) to cook more quickly so there is less chance of drying out. Large pieces of fish and whole fish should be cooked at moderate temperatures (about 350°F) so the heat can penetrate to the interior of the fish without overcooking the exterior. How to Bake 1. Preheat the oven. Arrange the fish in an even layer in a lightly oiled or buttered baking dish, folding thin ends under if necessary to encourage even cooking. 2. Sprinkle the fish with the seasoning, coating, vegetables or whatever is called for in your recipe. 3. Bake the fish in the preheated oven until it is opaque through the thickest part of the fish. Cooking time will vary depending on the thickness of the fish and the accompanying ingredients. 4. Transfer the fish and vegetables, if appropriate, to individual plates. If there are any cooking juices remaining in the dish, spoon a little over the fish and serve. Simply Seafood Fall 1994 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Smoked Salmon Categories: Fish, Kooknet, Cyberealm Yield: 1 info Smoked salmon can be traced back to 1,000 B.C. In the United states, it goes back to the turn of the century ── to Brooklyn and Queens, birthplace of the New York deli. For centuries seafood was smoked for the purpose of preservation; today it's smoked almost exclusively for flavor. Actually, smoking does very little to preserve seafood; it's the brining that precedes it that prolongs shelf life. For example, the beloved lox of the New York deli trade never saw smoke until the 1940s. Other fish, carp, trout, and sturgeon, were smoked, but not salmon. Traditional lox, usually king salmon from the Pacific Northwest, was salted in barrels for up to a year and shipped by train from Seattle to New York. Rinsed in fresh water, it was ready to eat. Sugar was added to the brine to help mask the salt. The difference between lox and nova is salt. Nova has much less of it; i.e., nova is a milder cure. Nova is also traditionally made from Atlantic salmon from Nova Scotia, hence nova. While there's still a hankering for lox among older-generation Jews who grew up on it in the big cities, the market is now almost entirely for milder nova ── so much so that the distinction has been all but lost. Lox has come to mean almost any mild-cured salmon. The smoked seafood business received a boost a few years ago when the FDA dropped a 5% minimum salt requirement for preservation, enabling smokers to produce milder products more in keeping with the tastes of the times. /this opened the door to a host of new smoked products which are lower in salt and often a great value because of the lower cost of raw material compared to the best salmon. There are two kinds of smoked seafood; hot-smoked and cold-smoked. A hot-smoked product is cooked and a cold-smoked product isn't. Talking Smoked ── A Guide to the Lingo Cold-Smoked: a smoked product that isn't cooked, i.e., one that smoked to an internal temperature no higher than 85°F. Hot-Smoked: temperatures vary from smoker to smoker, but generally the internal temperature of hot-smoked products reaches 140°F or more. Curing: a preservation method that can involve any combination of smoking, salting, drying, fermenting or acid curing. Mild Cure: a term applied mainly to salmon, mild cure means low salt content. Hard-Smoked: a smoked product that is heavily salted and low in moisture for a longer shelf life. Indian cured salmon (sometimes called "squaw candy") is hard-smoked; another example is salmon jerky. Kippered: in the U.K., kippered refers to a product; cold-smoked herring (called "kippers"). In the U.S., kippered refers to the process of hot-smoking. It can be applied to any number of species that have been hot-smoked. Lox: the word "lox" is a Yiddush corruption of the German word lachs for salmon. Traditionally it is salmon that is salted and held in barrels for up to a year before being rinsed in fresh water and marketed. More recently, lox refers to any mild-cured smoked salmon. Simply Seafood Fall 1994 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Mexican Mocha Pie Categories: Mexican, Pies, Desserts, Kooknet, Cyberealm Yield: 12 servings 1 pk Unflavored gelatin 1/3 c Coffee flavored liqueur 1/2 c Cold water 4 Eggs 3 oz Semisweet chocolate 1/4 c Sugar 1 ts Butter or margarine 1/4 c Almonds; slivered 1 1/2 c Heavy cream 1 9-in pie shell; baked Sprinkle gelatin over 1/2 cup cold water in a measuring cup; let soften about 5 min. Seperate eggs, placing 2 egg whites in small bowl of an electric mixer and 4 egg yolks in top of a double boiler.(refrigerate remaining whites for use in another recipe) Let egg whites warm to room temerature. Beat yolks slightly with a wooden spoon; stir in gelatin mixture, semisweet chocolate and 2 tablespoons of the sugar. Cook over hot, not boiling water, stiring until melted, about 10 min. Remove mixture from heat, stir in coffee flavored liqueur. Pour chocolate mixture into a medium-sized bowl; place in a large bowl of ice water. Stir mixture occasionally until it cools and is the consistency of unbeaten egg whites, about 15 minutes. Toast almonds: In a small skillet over medium heat, melt the butter. Add almonds; cook, stirring, just until golden brown. Cool. In chilled bowl of an electric mixer, whip heavy cream until stiff; refrigerate. Meanwhile, with electric mixer (use clean beaters), beat egg whites just until soft peaks form when beaters are slowly raised. Gradually beat in remaining 2 tablespoons sugar, beating until stiff peaks form when beaters are raised. With wire whisk or rubber spatula, using an under-and-over motion, fold beaten egg whites and 1 1/2 cups of the whipped cream into the chocolet mixture. Cover and refrigerate remaining whipped cream. Turn filling into pie shell, spreading filling evenly. Refridgerate until filling is firm, about 3 hours. Chop the toasted almonds. Spoon the remaining whipped cream into a pastry bag fitted with a #6 tip; pipe whipped cream along inside edge of the pie crust. With a spoon, sprinkle almonds around tne inside edge of the whipped cream. Refridgerate until ready to serve. Variation: add 1/2 teaspoon cinnamon to chocolate mixture. NOTE: We advise caution when preparing recipes that call for raw eggs to avoid exposure to salmonella. Source: McCalls Cooking School, Newfield Publications MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Ranch Wings Categories: Appetizers, Poultry, Kooknet, Cyberealm Yield: 14 servings 1 1/2 lb Chicken wings 2/3 c Finely crushed round cracker 1/2 ts Salt 2 tb Bottled Ranch Dressing 1/2 ts Paprika Cut off wing tips at joint.Cut each wing in half at joint.In a small bowl,toss chicken and dressing.On waxed paper,combine crushed crackers,paprika and salt;coat chicken with cracker mixture.In a 12 x 8" baking dish ,covered with a paper towel,on high microwave 7 to 9 minutes until chicken juices run clear when tested with a knife;rearrange halfway through cooking.If you desire,serve with additional Ranch dressing. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Chick-Fil-A Chicken Sandwich Categories: Poultry, Sandwiches, Kooknet, Cyberealm Yield: 1 servings 3 c Peanut oil 1 Egg 1 c Flour 1 c Milk 2 1/2 tb Powdered sugar 1/2 ts Pepper 2 tb Salt 2 Skinless,boneless chicken>>> Breasts-halved 4 Plain hamburger buns 2 tb Melted butter 8 Dill pickle chips/slices 1) Heat oil in a pressure cooker over med. heat to about 400 F. 2) In small bowl, beat egg and stir in milk. 3) In separate bowl, combine dry ingreds.-mix well. 4) Dip each piece of chicken in milk until it is fully moistened. 5) Roll moistened chicken in flour mixture untill completely coated. 6) Drop all 4 chicken pcs. into hot oil and close pressure cooker. When steam starts shooting through the pressure release, set timer for 3 1/2 min. 7) While chicken is cooking, spread a coating of melted butter on face of each bun. 8) When chicken is done, remove from oil and drain on paper towels. Place two pickles on each bottom bun; add a chicken breast, then the top bun. Yield: 4 sandwiches It is very important that oil be hot for this recipe. Test the temperature by dropping some of the flour coating into the oil. If it bubbles rapidly, your oil is probably hot enough. It should take abt. 20 min. to heat up. To make a "deluxe" chicken sandwich, simply add two tomato slices and a leaf of lettuce. Mayonaise also goes well on this sandwich--it is a side order at the restaurant. Source: "Top Secret Recipes" by Todd Wilbur MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Campbell's Quick Cassoulet Categories: Casseroles, Kooknet, Cyberealm Yield: 5 servings 1 cn CAMPELL'S condensed creamy Onion soup 1 cn CAMPBELL's condensed tomato Soup 1 c Water 1 cn Small white beans, rinsed And drained (16 oz) 3/4 lb Kielbasa cut into 1/2" slice 4 sm Potatoes, peel and quartered 3 md Carrots, cut into 1/2" slice 1/2 ts Dried thyme leaves, crushed 1/8 ts Pepper 1 ea Bay leaf Fresh thyme or parsley For garnish In 4 quart saucepan, combine soups and water. Add beans, kielbasa, potatoes, carrots, thyme, pepper and bay leaf. Over medium heat, heat to boiling, stirring occasionally. Reduce heat to low. Cover; cook 25 minutes or until vegetables are tender, stirring occasionally. Discard bay leaf. Garnish with thyme, if desired. Source "Campbell's Quick and Easy Recipes" ;1993 \/\/. <. |>. 9/21/94 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Hellmann's Chicken Potato Salad Ole Categories: Salads, Kooknet, Cyberealm Yield: 6 servings 2 lg Tomatoes, seeded and chopped 3/4 c Green onion, chopped 1/4 c Fresh cilantro, chopped 1 tb Pickled jalapeno peppers 1 1/2 ts Salt 1 c HELLMANN's mayonnaise 3 tb Lime juice 1 ts Chili powder 1 ts Ground cumin 2 lb Small red potatoes, cooked Sliced 1/4" thick 2 c Cooked chicken, shredded 1 lg Yellow bell pepper diced -=or=- 1 lg Red bell pepper diced Lettuce leaves Tortilla chips Lime wedges In medium bowl combine tomatoes, green onions, chopped cilantro, jalapeno peppers and 1 teaspoon of the salt; set aside. In large bowl combine mayonnaise, lime juice, chili powder, cumin and remaining 1/2 teaspoon salt. Add potatoes, chicken, yellow bell pepper and half of the tomato mixture; toss to coat well. Cover; chill. To serve, spoon salad onto lettuce lined platter. Spoon remaining tomato mixture over salad. If desired, garnish with tortilla chips and lime wedges. Source "Hellmann's Mayonnaise Over 100 Ways to Bring Out The Best" ;1990 \/\/. <. |>. 10/5/94 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Ployes (Griddle Cakes) Categories: Breakfast, Kooknet, Cyberealm Yield: 8 -10 servin 1 cup refined buckwheat flour 1 tsp salt 1/2 cup flour, all purpose 1 cup cold water 1 1/2 cups boiling water 1 tsp baking powder Mix together buckwheat flour, salt, all purpose flour and cold water to form thick paste. Add boiling water and mix well. Add baking powder and continue to mix until smooth. Cook in preheated, medium-hot cast iron pan without butter. Cook in same way as pancakes, but do nut turn ployes over; they are cooked when the surface is covered with small bubbles. They are delicious buttered, and also with melasses. Traditional from the Madawaska region of New Brunswick. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Navy Bean Soup Categories: Soups, Kooknet, Cyberealm Yield: 8 servings 2 c Navy beans 3 qt Water;cold 1 ea Meaty ham bone OR Small shank end of ham 1 ea Large onion;minced 1/2 ts Sugar 2 ea Celery stalks; minced Milk or water Salt and pepper Quick-cooking dried beans do not REQUIRE overnight soaking. Some people however, believe even those are better for soaking. Others prefer the old-fashioned type. If you prefer to soak beans, measure the amount of water specified in this recipe and leave beans in it overnight. Next morning, add the remaining ingredients. No draining is necessary. 2 cups beans = 1 lb. Place beans and water in kettle with ham bone. Add onion, sugar and celery. Bring slowly to boiling point. Cover and simmer 4 to 5 hours until beans are tender and the liquid partially cooked down. Remove ham bone. For smooth soup, rub through a coarse sieve. Or mash beans lightly with a potato masher for a chunkier soup. If you prefer, you may leave beans whole. Cut ham off bone; add ham to soup. Season to taste. Dilute if desired with additional milk or water. Serve hot. Source: Betty Crocker's Picture Cook Book Typos by Dorothy Flatman MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Pepperoni Pizza Bread ABM Categories: Breads, Kooknet, Cyberealm Yield: 1 lb loaf 3/4 c Water 2 c Bread flour 1/4 c Shredded Mozzarella cheese 1 tb Sugar 1 ts Garlic salt 1 ts Dried Oregano Leaves 1 ts Bread Machine Yeast 1/2 c Sliced Pepperoni Measure carefully, placing all ingredients, except pepperoni, in bread machine pan in the order recommended by the manufacturer. Add pepperoni at the raisin/nut signal, or 5 to 10 minutes before the last kneading cycle ends. Select Basic/White cycle. Use Medium or Light crust color. DO NOT USE DELAY CYCLES. Remove baked bread from pan and cool on wire rack. NOTE: This recipe is not recommended for 1 1/2 lb bread machines with cast aluminumm pans in horizontal-loaf shape. Per 2 oz. Slice: Calories 175, Protein 6g, Carbohydrate 29g, Fat 4g, Cholesterol 5mg. Sodium 270 mg. From: "Bread Machine Recipes" by Gold Metal Book #6 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Orange-Whole Wheat Breakfast Bread ABM Categories: Breads, Kooknet, Cyberealm Yield: 1 lb loaf 12 1/2 oz Water 1 tb Softened Margarine or Butter 1 c Bread Flour 2 tb Wheat Germ 1 tb Dry Milk 1 tb Sugar 1 ts Salt 1 ts Grated Orange Peel 1 1/4 ts Bread Machine Yeast Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer. Select Basic/White cycle. Use Medium or Light crust color. DO NOT USE DELAY CYCLES. Remove baked bread from pan and cool on wire rack. Per 2 oz. slice: Calories 160, protein 5g, Carbohydrate 28g, fat 3g, Cholestrol 0, Sodium 290mg From: "Bread Machine Recipes" by Gold Metal Book #6 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Multigrain loaf ABM Categories: Breads, Kooknet, Cyberealm Yield: 1 lb loaf 13 oz Water 1 tb Softened margarine or butter 1 c Bread Flour 3/4 c Whole Wheat Flour 2/3 c 7-grain or multigrain cereal 2 tb Packed Brown Sugar 1 ts Salt 2 ts Bread Machine Yeast Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer. Select Whole Wheat or Basic/White cycle. Use Medium or Light crust color. Remove baked bread from pan and cool on wire rack. Per 2 oz. slice: Calories 140, protein 4g, Carbohydrate 27g, fat 2g, Cholestrol 0, Sodium 270mg From: "Bread Machine Recipes" by Gold Metal Book #6 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Theada's Egg Noodles Categories: Cheese/eggs, Kooknet, Cyberealm Yield: 8 servings 1 c Flour 1 pn Salt 1 Egg, beaten well 1/2 Egg Shell filled with Milk Put flour in bowl and make a well in the center of the flour. Add salt, egg and milk. Stir with a fork and work as much flour as possible into the liquids. Roll out on floured board to 1/8 to 1/4" thickness. Cut into 1/2" strips for noodles let air dry. A dry towel maybe placed over them. Turn a couple of times during the day. Add to boiling hot stock or broth and cook until thick. DO NOT DOUBLE! MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Butterscotch Ice Cream Cake Categories: Cakes, Kooknet, Cyberealm Yield: 10 servings MMMMM---------------------------CRUST-------------------------------- 1 c Graham Cracker Crumbs 1/3 c Pecans, toasted and finely -chopped 1/3 c Butter, melted (5 1/3 tbs) 2 Eggs 1/3 ts Nutmeg 12 oz Pkg. Nestle Toll House -Butterscotch flavored -Morsels (2 cups) MMMMM--------------------------FILLING------------------------------- 2 c Heavy Cream, divided 2/3 c Pecans, toasted and chopped CRUST: In small bowl, combine graham cracker crumbs, pecans, and butter. Press firmly on bottom and 1" up side of 9" springform pan. Refrigerate. FILLING: In saucepan, combine 1/2 C heavy cream, eggs and nutmeg. Cook over medium-low heat, whisking constantly, until mixture is slightly thickened, about 6 minutes. Remove from heat. Add Butterscotch Morsels; let stand 3 minutes. Whisk until smooth. Transfer to large mixing bowl. Refrigerate 20 minutes. In mixer bowl, beat remaining 1½ C heavy cream until stiff peaks form; fold into cooled mixture. Pour 1/2 mixture into crust; sprinkle with 1/3 c chopped pecans. Spoon remaining filling over nut layer. Garnish with remaining chopped pecans. Cover; freeze 6 hours. Makes 8 to 10 servings. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Butterscotch Apple Pecan Cobbler Categories: Desserts, Kooknet, Cyberealm Yield: 12 servings 12 oz Pkg. Nestle Toll House -Butterscotch flavored -Morsels (2 cups) 1/4 c Brown Sugar, firmly packed 1/4 c All-purpose flour 1/2 ts Cinnamon 2 1/2 lb Tart Apples, peeled & diced MMMMM--------------------------TOPPING------------------------------- 1/2 c All-purpose Flour 1/4 c Brown sugar, firmly packed 4 tb Butter (1/2 stick) 1 c Pecans, chopped 3/4 c Quick or Old Fashioned Oats, -uncooked Preheat oven to 375°F. In small bowl, combine Butterscotch Morsels, brown sugar, flour and cinnamon; set aside. Place apples in 13 x 9" baking pan; sprinkle morsel mixture over apples. Bake 20 minutes. TOPPING: Combine flour and brown sugar, cut in butter until crumbly. Stir in pecans and oats; sprinkle over apple mixture. Bake 30-40 minutes until apples are tender. Cool slightly. Serve with ice cream or whipped cream. Makes 10-12 servings. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Country Hams: Virginia, Smithfield, Kentucky, etc. Categories: Meats, Kooknet, Cyberealm Yield: 1 ham 1 Ham 1 qt Cider 1/4 c Brown Sugar Black Pepper Corn Meal Brown Sugar It is the custom in some parts of the U.S. to hang hams, after special processing, for several years, after which time, of course, they develop a heavy exterior mold. To prepare one of these old hams, soak it in cold water to cover for 24 to 36 hours. Then scrub it well, using a brush and yellow soap, if necessary, to remove the mold. Rinse thoroughly and place in a kettle of simmering water, skin side down. Allow 20 minutes to the pound until the meat reaches an internal heat of 150°. Add to the water before last 1/4 of cooking time: cider and 1/4 cup of brown sugar. Drain when the cooking time has elapsed. Remove the skin while the ham is still warm, being careful not to tear the fat. Trim the fat partially. Dust the ham with a mixture of black pepper, corn meal, and brown sugar. Put in a 425° oven long enough to glaze it. If you want more of a baked quality allow the ham to reach an internal heat of 160° to 165°. Serve hot or cold. Be sure to slice very, very thin. SOURCE: The Joy Of Cooking Cookbook 1973 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Leftover Potato Cakes Version 1 Categories: Vegetables, Breakfast, Kooknet, Cyberealm Yield: 4 servings MMMMM------------------SHAPE INTO LITTLE CAKES----------------------- Leftover mashed potatoes MMMMM----------------------------ADD--------------------------------- 1 Egg, beaten Parsley, chopped Celery, chopped Celery seed 1/4 c Chopped sauteed onions or -raw onion, grated 1 pn Nutmeg, grated MMMMM----------------------DIP THE CAKES IN--------------------------- Flour, bread crumbs, or -crushed cornflakes MMMMM---------------------MELT IN A SKILLET-------------------------- Butter or Fat Brown the cakes in the butter on one side, reverse them and brown the other side. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Leftover Potato Cakes Version 2 Categories: Breakfast, Kooknet, Cyberealm Yield: 4 servings 2 c Leftover Mashed Potatoes Butter Crushed Cornflakes Roll the potatoes into balls and flatten them. Dip them in Melted butter. Roll them in crushed cornflakes. Place them in a greased pan. Bake the balls until they are well heated. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Cheese 'N Onion Bread ABM Categories: Breads, Kooknet, Cyberealm Yield: 1 1/2 lb. 1 1/4 c Milk 2 tb Butter 1 tb Sugar 1 ts Salt 1/2 ts Garlic powder 1/8 ts Paprika 3 1/2 c Flour, bread 1 pk Yeast; 2 to 3 tsp. 1 c Cheese, Cheddar; shredded 1/3 c Onion, red; minced Measure ingredients into baking pan according to order recommended by your machine. Select "raisin bread" setting. NOTE: 1-1/8 cups water and 1 tbsp. powdered milk may be used instead of 1-1/4 cup fresh milk. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Fillet of Fish Amandine Categories: Main dish, Fish, Microwave, Kooknet, Cyberealm Yield: 4 servings 1/4 c Butter (or marg.) 1/4 c Almonds; sliced 1 1/2 ts Lemon juice 16 oz Fish fillets; thawed Salt; to taste Lemon slices; opt. Parsley sprigs; opt. Place butter, almonds, and lemon juice in a 12x8x2" baking dish. Microwave at HIGH for 6 to 8 minutes or until almonds are golden, stirring twice. Remove almonds with a slotted spoon, reserving butter mixture in baking dish; set almonds aside. Sprinkle fillets with salt, and coat with butter mixture. Arrange in dish with thickest portion to outside (thinner portions may overlap, if necessary). Cover with clear plastic wrap. Microwave at HIGh for 2 to 4 minutes or until fish flakes easily when tested with a fork, giving dish one half-turn during cooking. Carefulle remove fish to a serving platter; spoon almonds over top. SOURCE: Southern Living Magazine, May 1980. Typos by Nancy Coleman. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Sweet-And-Sour Fish #2 Categories: Main dish, Fish, Microwave, Kooknet, Cyberealm Yield: 4 servings 3 tb Cornstarch 1/4 c Water; cold 8 oz Tomato sauce 8 oz Pineapple chunks; undrained 1/2 c Sugar, brown; firmly packed 1/3 c Vinegar, red wine 1/4 c Onion; chopped 1 sm Green pepper; cut in 1/2" -strips 16 oz Fish fillets; thawed Combine cornstarch and cold water in a 2-quart glass measure or deep casserole dish, stirring well to dissolve cornstarch. Add the tomato sauce, pineapple chunks, brown sugar, vinegar, onion, and green pepper; stir well to dissolve the sugar. Microwave at HIGH for 4 minutes, stirring once; then stir well at end of cooking period. Microwave at HIGH for 4 to 6 minutes or until thickened and bubbly, stirring at 1-minute intervals. Arrange fillets in a 12x8x2" baking dish with thicker portions to outside of dish (thinner portions may overlap, if necessary). Pour sauce evenly over fillets. Cover with waxed paper; microwave at MEDIUM HIGH for 7 to 9 minutes or until fish flakes easily when tested with a fork, giving dish one half-turn during cooking. SOURCE: Southern Living Magazine, March 1980. Typos by Nancy Coleman. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Rhubarb Jam Categories: Jelly/jam, Kooknet, Cyberealm Yield: 1 servings 5 c Rhubarb 3 c White sugar 1 sm Jello powder Cook rhubarb and then add sugar, mixing well. Add Jello and stir until dissolved. Seal in jars MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Rhubarb Jam (Old recipe) Categories: Jelly/jam, Kooknet, Cyberealm Yield: 12 pints 15 c Rhubarb, cut up 14 c Sugar 8 ea Oranges 1 c Walnuts Put oranges through food chopper. Put sugar and oranges over rhubarb and let soak overnight. Next morning cook slowly for 1 1/2 hours. Add walnuts and put in hot jars. This makes 5 to 6 quarts (5 to 6 liters). This recipe is about 50 years old. SOURCE: GRANDMA'S COOKING COMPILED BY: The Recipe Book Committee of the Mennonite Traditional Cooks MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Rhubarb Jam (Freezer Jam) Categories: Jelly/jam, Kooknet, Cyberealm Yield: 3 pints 4 c Sugar 5 c Rhubarb, cut fine 1 pk Strawberry jello (6 oz) Stir rhubarb and sugar together and let stand overnight. Then boil 10 to 15 minutes. Remove from stove and add strawberry jello and stir till dissolved. Fill jars, leaving room for expansion. Cool and put in freezer. Delicious. Note: There was no indication in the recipe to tell how much this will make ie quarts/pints etc. Comparing this recipe leads me to estimate it will make approx 3 pints, maybe more. SOURCE: GRANDMA'S COOKING COMPILED BY: The Recipe Book Committee of the Mennonite Traditional Cooks MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Rhubarb Orange Jam Categories: Jelly/jam, Kooknet, Cyberealm Yield: 1 quart 4 c Rhubarb, diced 8 ea Oranges 2 1/2 c Sugar Wash rhubarb and dice. Put oranges through food chopper. Mix fruit and sugar in large saucepan. Cook to boiling point, then reduce heat and cook slowly for 2 hours or until jam is thick and clear. Pour into hot jars and seal. Makes 1 quart (1 Liter). SOURCE: GRANDMA'S COOKING COMPILED BY: The Recipe Book Committer of the Mennonite Traditional Cooks MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Rhubarb Apricot Jam Categories: Jelly/jam, Kooknet, Cyberealm Yield: 1 servings 2 c Dried apricots 6 c Cooked rhubarb 8 c Sugar Soak apricots overnight. In the morning cut in half and add the cooked rhubarb. Place all in a kettle, adding the sugar and cook at medium heat for 20 to 30 minutes or until desired thickness. Pour into hot jars and seal. SOURCE: GRANDMA'S COOKING COMPILED BY: The Recipe Book Committee of the Mennonite Traditional Cooks MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Rhubarb Banana Jam Categories: Jelly/jam, Kooknet, Cyberealm Yield: 1 servings 4 c Cooked rhubarb 6 c Sugar 2 lg Bananas, cut fine Mix well and bring to boil and boil for 35 minutes or until thick. Pour into hot jars and seal. SOURCE: GRANDMA'S COOKING COMPILED BY: The Recipe Book Committee of the Mennonite Traditional Cooks MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Rhubarb and Pineapple Jam Categories: Jelly/jam, Kooknet, Cyberealm Yield: 1 servings 8 c Rhubarb, cut up 2 c Chopped pineapple 4 c Sugar Mix all together and boil till jam stage, about 30 minutes. Pour into hot jars and seal. SOURCE: GRANDMA'S COOKING COMPILED BY: The Recipe Book Committee of the Mennonite Traditional Cooks MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Texas Toast Categories: Cyberealm, Breads Yield: 1 servings MMMMM---------------------SEE THE FOLLOWING-------------------------- : Texas toast is simply a thick slice of white bread that has been buttered and grilled `til lightly browned (not unlike a grilled cheese sandwich). : Some places prefer to use "tub margarine" that has a lower water content. Some say only butter, and prefer to butter only one side as opposed to buttering both sides. The choice is entirely up to you... : Some bread companies sell "Texas Toast" sized sliced bread. If you can find it, it is ideal, but the regular sized will do. The only difference is the thickness of the slices. (The texas toast slices are about as thick as 2 slices of regular white bread.) : It is usually served along with pan gravy (gravy made with pan drippings) ala milk or cream gravy, and fried chicken, chicken (or country) fried steak, or the like... but it is entirely up to your imagination. Source: Found on the Internet and reproduced in MM format for you by Fred Goslin on Cyberealm Bbs in Watertown NY. Home of KOOKNET @ (315) 786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Pecan Caramel Squares Categories: Cyberealm, Desserts, Cookies Yield: 36 cookie/bar 1 1/2 c Flour 1 c Brown sugar [packed] 1/2 c Butter [unsalted] 2 c Pecan halves 2/3 c Butter [unsalted] 1/2 c Brown sugar [packed] 2 c Chocolate chips (milk choc - or semi-sweet) MMMMM--------------------PREHEAT OVEN TO 350------------------------- 1) Combine the flour, 1 c brown sugar, and ½ c of butter in a food processer and blend `til the mixture resembles fine crumbs, then pat onto the bottom of an ungreased 13" x 9" pan. Sprinkle the pecan halve in an even layer over the top of the crust and set aside... 2) In a small sauce pan, melt the remaining butter and brown sugar together, cooking and stirring over med heat `til smoth and entire serface is bubbly, then cook for 1 min. longer. Pour evenly over the pecans and crust... 3) Bake in a 350° oven for 18 to 20 min. or `til entire serface is bubbling... Then remove from the oven and IMMEDIATELY sprinlke with chocolate chips. 4) After the chips are melted (about 2 to 3 min) lightly swirl the chocolate around the top ... cool completely on a wire rack before cutting into squares... Source: Found on the Internet and reproduced in MM format for you by Fred Goslin on Cyberealm Bbs in Watertown NY. Home of KOOKNET @ (315) 786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Potato Chip Cookies #3 Categories: Cyberealm, Desserts, Cookies Yield: 5 dozen 1 c Shortening 1 c Sugar 1 c Brown sugar [firmly packed] 2 Eggs 1 ts Vanilla extract 2 c Flour 1 c Potato chips [finely crushed MMMMM--------------------PREHEAT OVEN TO 350------------------------- 1) Cream sugars `til light gradually adding the sugars and continue beating `til fluffy. 2) Add eggs one at a time beating after each addition, then add the vanilla and blend thoroughly... 3) Stir in the flour and fold in the potato chips. Drop by rounded teaspoonfuls onto a lightly greased baking sheet, flatten with floured fork tines and bake in your preheated oven for 12 to 15 min. or `til golden brown... 4) Remove to rack and cool completly before serving. Source: Found on the Internet and reproduced in MM format for you by Fred Goslin on Cyberealm Bbs, in Watertown NY. Home of KOOKNET @ (315) 786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Turnips au Gratin Categories: Cyberealm, Vegetables, Ethnic Yield: 4 servings 18 oz Turnips 2 Pieces Leek 2 oz Candian Bacon 8 oz Whipcream 2 Eggs 2 1/8 oz Cheese, grated Salt, Pepper to taste 1/2 ts Caraway Seeds Parsley to garnish 1. Peel, wash and quarter the turnips. Cut the quarters in very thin slices. 2. Wash and clean leeks and slice, diagional, in slices. 3. Cut the bacon in slices. 4. Take a quiche form, about 25 cm in diameter, and grease it. 5. Layer the turnips, leeks and the bacon into it. 6. Mix together the cream,eggs, cheese, salt and pepper. 7. Pour over the vegetables, sprinkle the caraway seeds overall. 8. Bake in 200 degree Celsius oven for 1 1/4 hours. 9. Shortly before end of cooking time cover with waxpaper. 10.Garnish with the parsley. From a german magazine translated by Brigitte Sealing MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Caramel Turnips Categories: Cyberealm, Vegetables, Ethnic Yield: 2 servings 18 oz Turnips Salt to taste 8 oz Vealchops, boneless 4 Dried Plums 1 tb Mustard ,spicy 1/2 Bunch Parsley 3 oz Sugar 1/2 c Vegetable Broth 4 tb White wine vinegar 2 tb Oil 1 pk White Sauce Mix 1 3/4 oz Butter 2 Toothpicks 1. Wash and peel the turnips, cut into four pieces each. 2. Put the dried plums into water until they are half-soft. 3. Boil water, add some salt and cook the turnips about 15 minutes. 4. Wash and dry the meat. 5. Chop the plums and season with mustard, salt and pepper. 6. Put the turnips in a colander and let dry off good. 7. Wash the parsley and rip of the leaves, discard stems. 8. In a skillet, caramelisize the sugar, add the broth and the vinegar, let simmer about 5 minutes. 9. Add the turnips and let simmer another 5 minutes. 10.Divide the plum mixture on the two vealchops, add the parsley, fold to a rool and secure with toothpick. 11.In hot oil, fry on both sides about 2 minutes. 12.Heat water, according to sauce package directions, add powder and heat ,stirring constantly. 13.Add the butter gradually. 14.Arrange the turnips on platter, put vealrolls on top and pour a little sauce over meat. Garnish with some parsley. Serve the rest of the sauce on the side. From a german magazine Translated by Brigitte Sealing MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Apple Upside Down Cake Categories: Cyberealm, Cakes Yield: 1 cake 2 1/4 c Flour 1/2 ts Salt 1 1/4 ts Ground Ginger 1/2 ts Cinnamon 1/2 ts Nutmeg 1 ts Baking Soda 1/4 c Butter 1/2 c Brown Sugar 2 Large Apples 1/2 c Shortening 3 tb Sugar 1 Egg 1 c Molasses 1 c Boiling Water 1. Preheat oven to 375 F. 2. Sift together flour, spices and baking soda. 3. In a 10 " cast iron skillet, melt the butter. 4. Sprinkle the sugar evenly over it. 5. Peel and core apples, slice them. 6. Arrange apples, overlapping on top of sugar. 7. With electric mixer at medium speed, beat together the shortening, sugar and the egg until very creamy. 8. Combine the molasses and the water 9. At low speed add the flour and molasses mix alternating to the to eggmix. Beat well after each addition. 10.Spoon batter over apples and bake 45 minutes or until done. 11.Loosen around the edges with spatula; invert onto plate; let stand 3-4 minutes, then remove from skillet. 12.Serve warm with soft ginger icecream. Out of "Who's Who Cooks" Typed by Brigitte Sealing 8. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Ginger Ice Cream Categories: Cyberealm, Desserts Yield: 6 servings 3/4 c Sweetened condensed milk 1/2 c Cold Water 1/8 ts Salt 1 ts Vanilla extract 1/2 ts Lemon Extract 1 ts Ground Ginger 1 c Heavy Cream, whipped Turn temparute control of freezer to coldest setting. 1. Mix all, but heavy cream, together and refridgerate until chilled. 2. Then fold in the whipped cream. 3. Turn mixture into ice-cube trays; freeze until frozen 1" from the edges. 4. Turn into chilled bowl; with electric mixer beat until the mixture is smooth. 5. Return to tray and freeze until just beginning to firm up, than reset temperature control. Out of "Who's Who is Cooking" Typed by Brigitte Sealing MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Cream Cheese Brownies #2 Categories: Cyberealm, Cookies Yield: 16 servings 4 oz Sweet Chocolate 5 tb Butter 3 oz Cream Cheese, softened 1 c Sugar 3 Eggs 1 tb Flour 1 1/2 ts Vanilla 1/2 ts Baking Powder 1/4 ts Salt 1/2 c Flour 1/2 c Nuts,chopped 1. Melt the chocolate and 3 tablespoons butter in a microwave or over very low heat, in a saucepan ,stirring constantly. 2. Blend reminding butter with cheese until softened. 3. Gradually add 1/4 cup of the sugar, beating well. 4. Blend in one egg, 1 tablespoon flour and 1/2 teaspoon vanilla. Set aside. 5. Beat reminding 2 eggs until creamy and thick and light in color. 6 Gradually beat in remaining 3/4 cup sugar, beating until thickend. 7. Add baking powder, salt and 1/2 cup flour. 8. Blend in cooled chocolate mixture, nuts and 1 teaspoon vanilla. 9. Spread half of the chocolate batter in greased 8 or 9" pan. 10. Add cheese mixture, spread out evenly. 11. Top with tablespoon fulls of remaining chocolate batter. 12. Zigzag a spatula through batter to marble it. 13. Bake in 350 f oven for 35-40 minutes, or until top springs back when lightly pressed in center. 14. Cool, cut into squares. Typed by Brigitte sealing MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Chef Freddy's White Spaghetti Categories: Cyberealm, Italian Yield: 6 servings 1 (stick of)Butter [melted] 3/4 c Flour 2 c Milk [room temp.] 1 1/2 tb Onion powder 1 1/2 tb Garlic powder 1 ts Italian seasoning 1 1/2 ts Mrs. Dash [original] 1 1/2 ts White pepper 1 cn (4oz) Mushrooms [sliced] (or ¼ c fresh `shrooms) 1/2 c Parmesan (or Romano) cheese [Grated] Pasta for 6 servings 1) In a med to large bowl make a silk sauce by wisking the flour into the melted butter adding a little at a time `til the butter won't take any more flour and you have a thick paste. Wisk in the room temp. milk `til it is silky smooth and free of lumps... 2) Pour this into an electric frying pan and simmer on low just to keep warm, stirring to prevent lumping. (you may add more milk ¼ c at a time to keep smooth, BUT NOT THIN)... 3) Add the remaining ingredients (except the pasta) wisking completely after each addition (adjusting for your personal taste)... 4) Prepare your pasta, (fresh is best if you can find it or make it), stirring the sauce occasionally... 5) When the pasta is tender but not over cooked, drain it in a collender and put it on a warmed serving plate or platter, then carefully pour the sauce over the top and garnish with sprigs of fresh parsley... Serve with fresh italian bread or rolls (plain or garlic) and a nice italian wine... Variations: a) With meat; Brown 1½ lbs. of ground beef and 2 tb of dried minced onions in a frying pan. Drain off the fat and pour on top of the pasta before you pour on the sauce... b) With meatballs; Prepare your favorite meatball recipe and when they are done put them in the sauce and serve over the pasta... c) All together now; The way that we like it is; after the pasta is tender but not over cooked, add the ground beef, stirring to mix well, then add the sauce, again stirring to mix well... Source: Chef Freddy's Kitchen and Fred Goslin, in Watertown NY, on Cyberealm Bbs. home of KookNet @ (315) 786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: CRISPY POTATO CHIP CHICKEN Categories: Main dish, Poultry, Cyberealm Yield: 4 servings 1/2 c Butter or margarine 1 pk 4 oz of potato chips 1/2 ts Garlic salt Dash of pepper 2 1/2 lb To 3 pounds of- -chicken pieces Preheat oven to 375 degrees. Melt butter in small frying pan. Crush potato chips before opening bag, then mix with garlic slat and pepper and spread on a large plate. Dip chicken in melted butter and roll in chips. Place chicken on a shallow baking pan, skin side up. Be sure pieces do not touch. Pour remainder of butter and chips over chicken. Bake for 1 hour at 375 degrees without turning. Serves: Approx. 4+ From the kitchen of Lois Flack MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Peanut Butter Cheesecake Squares Categories: Desserts, Cheesecake, Cookies, Kooknet, Cyberealm Yield: 16 servings MMMMM----------------------------BASE--------------------------------- 1 1/2 c Graham cracker crumbs 3 tb Sugar 1/4 c Butter flavor Crisco, melted 1 tb Milk MMMMM--------------------------FILLING------------------------------- 1 pk Cream cheese, 3 oz, softened 1/4 c Creamy Peanut Butter 1/4 c Sugar 1/4 c Milk 1 Egg 1/2 c Chopped peanuts (optional) MMMMM--------------------------DRIZZLE------------------------------- 1/4 c Semi-sweet chocolate chips 1 ts Butter Flavor Crisco 1. Heat oven to 350 degrees. 2. For base, combine crumbs and 3 tablespoons sugar in small bowl. Combine melted butter flavor Crisco and one tablespoon milk, Stir into crumbs. Press lightly into 8 x 8 x 2-inch pan. Bake at 350 degrees F. for 20 to 22 minutes. 3. For filling, beat cream cheese and peanut butter in small bowl at medium speed of electric mixer until well blended. Add 1/4 cup sugar, 1/4 milk and egg. Beat well. Stir in chopped nuts. Spread over Baked crust. Return to oven. Bake 20 to 22 minutes, or until set. 4. For drizzle, melt chocolate chips and Butter Flavor Crisco on very low heat or at 50% power in microwave. Stir to combine. Drizzle from end of spoon back and forth over top. Chill. Cut into 2 x 2-inch squares. Cover. Store in refrigerator. Larry Bibich MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Chocolate Cherry Cream Pie Categories: Cyberealm, Pies Yield: 6 servings 22 Graham Crackers 2 tb Sugar 6 tb Butter, melted 1 pk 4 servings,instant chocolate Pudding mix 1/2 Tub Coolwhip 1 cn Cherry Pie Filling 1. Crush crackers with rolling pin, between waxpaper. 2. Combine with sugar and butter, stir well. Press firmly into 9" pieplate. 3. Bake at 350 F for 8 minutes, cool before filling. 4. Prepare pudding as directed for pie filling. 5. Chill for 30 minutes, spread into crust. 6. Spread coolwhip carefully on top. 7. Spoon cherries on top. Chill for 2 hours before serving. Typed by Brigitte Sealing MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: IRISH COFFEE #2 Categories: Cyberealm, Beverages Yield: 8 servings MMMMM----------------------FROM LOIS FLACK--------------------------- 8 ts Sugar 6 c Strong Hot Coffee 8 Jiggers of Irish Whiskey 8 tb Whipped Cream 1. This recipe may be served in either Irish coffee goblets or mugs. Heat each goblet or mug by putting a metal spoon in the empty goblet and pouring hot water onto the spoon and then into the goblet. Pour out water. 2. Put a teaspoon of sugar into each goblet. Add enough coffee to dissolve the sugar; stir. Add a jigger of Irish whiskey to each goblet, then fill goblet within an inch of the brim with more coffee. 3. Slide each spoonful of whipped cream over the back of a teaspoon held over each goblet of coffee. DO NOT STIR. Serve at once. Source: "Family Circle Illustrated Library of Cooking". Typed for you by Lois Flack, CYBEREALM BBS, Watertown, NY. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: IRISH STEW #2 Categories: Cyberealm, Main dish, Meats Yield: 6 servings MMMMM----------------------FROM LOIS FLACK--------------------------- MMMMM----------------CYBEREALM BBS (315)786-1120--------------------- * * * * * * * 2 lb Lamb, cut in 1-inch cubes 1 lb Potatoes, peeled and cut - in cubes 1 lb Carrots, peeled and sliced 1 lb Onions, quartered and sliced 2 Bay leaves 1/2 ts Oregano 1/2 ts Thyme, crushed 1/2 ts Rosemary Cover the lamb with water and boil for 15 minutes. Drain and dry the meat. Combine meat and vegetables. Tie the herbs in a small cloth bag, add to the mixture. Add enough water to almost cover. SImmer for 1 hour and 30 minutes. Remove the herb bag and serve. Serves 6 to 8. Source: "The Cookin' O'THe Green" - February '94 edition - Family magazine Typed for you by Lois Flack, CYBEREALM BBS, Watertown, NY. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Chocolate Cinnamon Angel Food Cake Categories: Cyberealm, Mom's best, Cakes, Low-cal, Low-fat Yield: 16 servings MMMMM---------------------FROM: LINDA FIELDS-------------------------- MMMMM-----------------CYBEREALM BBS 315-786-1120---------------------- 1 1/2 c Egg whites (10-12 eggs) 1 c Sifted flour 1 1/2 c Sifted confectioners sugar 3 tb Unsweetened cocoa 1/2 ts Cinnamon 1 1/2 ts Cream of tartar 1 ts Vanilla 1 c Sugar 1. Bring egg whites to room temperature, about 1 hour. 2. Meanwhile, sift flour, cocoa, powdered sugar, and cinnamon together three times. Set aside. 3. In a large mixer bowl, beat the egg whites, cream of tartar, and vanilla with an electric mixer on medium speed until soft peaks form. Gradually add the sugar, 2 Tablespoons at a time, beating on high speed until stiff peaks form. Transfer to a larger bowl if needed. 4. Sift about 1/4th of the flour mixture over the beaten egg whites. Fold in gently. Repeat, folding in the remaining flour mixture in fourths. 5. Pour into ungreased 10 inch tube pan. Bake on the lowest rack in the oven at 350F for 40-45 minutes or until the top springs back when touched. 6. Immediately invert cake (leave in pan); cool thoroughly. Loosen sides of cake from pan; remove. Makes 16 slices. Nutritional info: Per serving: 117 calories, 3 gm protein, 27 gm carbohydrate, 0 gm fat, 0 mg cholesterol, 39 mg sodium, 41 mg potassium. Source: Better Homes and Gardens New Dieter's Cookbook Typed in MM format by Linda Fields, Cyberealm BBS, Watertown, NY 315-786-1120 Typists' note: This is GOOD!!!!!! MMMMM